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Nutrient Ideal value Avilable Difference Percentage

1 Carbohydrate 450 463.73 13.73 3.05


2 Protein 60 82.59 22.59 37.65
3 Fats 20 85.83 65.83 329.15
4 Energy 2425 2975.77 550.77 22.71
6 Vit. C 40 12 -28 -70
7 Iron 28 26.8 -1.2 -4.29
8 calcium 400 505.6 105.6 26.4

Food articles Ideal value Available Difference Percentage


1 Cereals 460 530 70 15.22
2 Pulses 40 70 30 75
3 Green leafy vegetable 40 20 -20 -50
4 Other vegetable 60 10 -50 -83.33
5 Roots and tuber 50 30 -20 -40
6 Milk 150 100 -50 -33.33
7 Sugar 30 40 10 33.33
8 Oil 40 70 30 75
9 Salt 5 8.3 3.3 66

Food Article Amount Protein Fat Carbohydarte


Rice 40 2.72 0.2 31.28
Wheat 490 59.29 8.33 340.06
Pulses 70 15.61 1.19 40.32
Green leafy vegetable 20 0.4 0.14 0.58
Other vegetable 10 0.14 0.03 0.4
Roots and tuber 30 0.48 0.03 6.78
Milk 91 3.91 5.92 4.55
Oil 70 0 70 0
Sugar 40 0.04 0 39.76
82.59 85.84 463.73
jowar 2 14 28
wheat 20 14 280
rice 10 15 150
bajari 4 12 48
sugar 5 15 75
cotton seed oil 10 40 400
vetable 15 10 150
milk 30 18 540
tuver dhal 6 30 180
mug dhal 3 40 120
root & tuber 5 11 55
Other veg 2 18 36
2062

Energy Calcium Iron Vit.c


138 4 0.28 0
1670.9 235.2 24.01 0
234.5 51.1 1.89 0
5.2 14.6 0.23 5.6
2.4 1.8 0.04 1.2
29.1 3 0.14 5.1
106.47 191.1 0.18 0
630 0 0 0
159.2 4.8 0.06 0
2975.77 505.6 26.83 11.9