How is food transported in plants: Transport of Food The

Transport of Food The leaves are the main sites where food is prepared by the process of photosynthesis. The food is produced in the form of glucose, which may be used immediately for energy or stored as starch. This food needs to be supplied to every part of the plant: growing regions (shoot tips, root tips), storage organs (fruits, tubers, seeds), and non-green parts (roots, stems). How does the food move? Transport of food takes place through another set of thin, tube-like tissues called ... Food is transported through the phloem in the plants. In the transportation process, the energy from ATP is utilized to create osmotic pressure that helps in transporting food from higher concentration to lower concentration. Phloem is involved in the distribution of food to different parts of the plant. The transportation of food in phloem is an active process achieved by utilizing energy from ATP which helps in creating osmotic pressure that transports food against the gradient from the area of high concentration to low concentration. Transportation in plants is made up of two vascular tissues. They are called the xylem, which transports water and minerals, and the phloem, which is responsible for food distribution.