The groundnut belongs to the pea and bean family and is a legume.

But it is considered as nut

because of its high nutritional value. That is how it is used in family meals and snacks.
The groundnut is the only nut that grows below the earth. The groundnut plant is a variable
annual herb, which grows upto 50 cm. in height. The flowers of the plant develop a stalk which
enters into the soil, forms a pod containing generally two seeds. They become mature in about
two months, when the leaves of the plant turn yellow. The plant is then removed from the earth
and allowed to dry. After three to six weeks they are separated from the plant.

Maize Most historians believe maize was domesticated in the Tehuacan Valley of Mexico.
[2]

The Olmec and Mayans cultivated it in numerous varieties throughout Mesoamerica,

cooked, ground or processed through nixtamalization. Beginning about 2500 BC, the crop
spread through much of the Americas.[3] The region developed a trade network based on
surplus and varieties of maize crops. After European contact with the Americas in the late
15th and early 16th centuries, explorers and traders carried maize back to Europe and
introduced it to other countries. Maize spread to the rest of the world because of its ability to
grow in diverse climates. Sugar-rich varieties called sweet corn are usually grown for human
consumption as kernels,

Cotton is a soft, fluffy staple fiber that grows in a boll, or protective case, around the seeds of
cotton plants of the genus Gossypiumin the family of Malvaceae. The fiber is almost
pure cellulose. Under natural conditions, the cotton bolls will tend to increase the dispersal
of the seeds.[clarification needed]
The plant is a shrub native to tropical and subtropical regions around the world, including the
Americas, Africa, and India. The greatest diversity of wild cotton species is found in Mexico,
followed by Australia and Africa.[1] Cotton was independently domesticated in the Old and
New Worlds.

Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African
rice). As a cereal grain, it is the most widely consumed staple food for a large part of the
world's human population, especially in Asia. It is the agricultural commodity with the thirdhighest worldwide production, after sugarcane and maize, according to 2012 FAOSTAT data.

Since a large portion of maize crops are grown for purposes other than human consumption,
rice is the most important grain with regard to human nutrition and caloric intake, providing
more than one-fifth of the calories consumed worldwide by humans.[2]