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Indian Food Composition Tables

T. Longvah
R. Ananthan
K. Bhaskarachary
K. Venkaiah

NATIONAL INSTITUTE OF NUTRITION


(Indian Council of Medical Research)
Department of Health Research
Ministry of Health & Family Welfare, Government of India
Hyderabad- 500 007, Telangana State, INDIA

2017
Indian Food Composition Tables 2017
T. Longvah, R. Ananthan, K. Bhaskarachary and K. Venkaiah

Copyright 2017 by National Institute of Nutrition


Indian Council of Medical Research
Department of Health Research
Ministry of Health and Family Welfare, Government of India
Jamai Osmania (PO), Hyderabad 500 007
Telangana, India
Phone: +91 40 27197334, Fax: +91 40 27000339, Email: nin@ap.nic.in

The use and dissemination of the data in this book is encouraged. This publication can be reproduced
for personal use with full acknowledgment of the source. However, no part of this publication can be
stored or reproduced in any electronic format for creating a product without the prior written
permission of the National Institute of Nutrition, Hyderabad.

Editor: T. Longvah

Page and picture layout: R. Ananthan, S. Devendran, L. Bidyalakshmi & S. Jawahar

Cover design: S. Devendran

Printer and Publisher: National Institute of Nutrition


Indian Council of Medical Research
Department of Health Research
Ministry of Health and Family Welfare, Government of India
Jamai Osmania (PO), Hyderabad 500 007
Telangana, India
Phone: +91 40 27197334, Fax: +91 40 27000339, Email: nin@ap.nic.in

Disclaimer

The National Institute of Nutrition (NIN) has exercised great care and diligence to ensure that the data
provided in the food composition tables is as correct and accurate as possible. NIN makes no warranty
of the data and in no event shall be held liable for any incidental or consequential event arising from
the use of the data.
C. Gopalan
MD., Ph.D., D.Sc. (London), D.Sc. (Hon.), F.R.S., F.R.C.P. (Edin.),
F.R.C.P. (London)

The Father of Nutrition in India

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PREFACE
Ever since the pioneering Indian FCT was brought out in the year 1937, the National
Institute of Nutrition (ICMR), Hyderabad, has been constantly updating the compositional
database of Indian foods. The new Indian Food Composition Tables, 2017, provides nutritional
information on 151 discrete food components for 528 key foods. All data presented in this book
originate from regional composite samples averaged for six geographical regions of the country.
The voluminous food composition data of unprecedented analytical quality is statistically
representative of both the national food supply and consumption pattern. The standard deviation
of each component data point represents the overall variability within. No data in this book has
been borrowed or derived from other data sources and represents accurate nutritional
information of foods that are consumed across the country. The data are of reasonable
representation of year round nationwide means and fit for assessment of nutrient intakes and
their impact on health of the population. Except for eggs, all other food component data are for
foods in the raw form. Food being a biological matter exhibits variations in chemical
composition due to multiple factors. This is particularly true for labile nutrients like vitamins
and variations are imminent due to food processing. These limitations of the FCT need to be
understood by the users.
Recent studies of the relationship between diet and health have led to increased interest
in the range of biologically active constituents present in foods that accompany the nutrients.
This book not only provides data of regular nutrients in foods complete in all respect but also on
a whole range of bioactive substances. Vitamin D2 content in plant foods is presented here for
the first time in the world. The tables contain data on oligosaccharides, phytosterols, organic
acids and individual polyphenols. This book also embodies an exhaustive database on amino
acid and fatty acid profiles of various foods. The users of the FCT will vary greatly and the data
is expected to essentially benefit every national activity touching on human nutrition research,
policy and education in India.
Keeping food composition data up-to-date is a continuous challenge and Indian Food
Composition Tables, 2017 does not contain a exhaustive list of all foods consumed in India.
The multi-cultural nature of the Indian population can be observed in the diverse ethnic foods
used across the regions for which compositional database is still inconsistent and fragmentary.
Food composition tables are never complete due to the constant introduction of new foods into
food supply, discovery of food components that are associated with health and disease, and
continuous improvements in analytical methods and techniques.
International support is necessary and the International Network of Food Data Systems
(INFOODS) at the Food and Agriculture Organization of the United Nations (FAO), Rome
continues to provide assistance in terms of standards development and capacity building to
strengthen national food composition activities across the world. Generating high quality food
composition data is an expensive proposition but essential for elevating the nutrition scenario of
the country. Therefore, sustained funding from the government through policy environment is
required to sustain this cardinal activity.

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ACKNOWLEDGEMENTS

Several individuals and organizations have been involved in the development of the
Indian Food Composition Tables, 2017 right from conception of the programme, infrastructure
establishment, capacity building and execution. This herculean task could not have been
possible without the immense support from all corners.
Particular acknowledgement is due to Dr. V. M. Katoch, Former Secretary, Department
of Health Research & Director General, Indian Council of Medical Research (ICMR) who
recognized the importance and the need for new Indian Food Composition Database and
provided the required financial grant for implementing the programme.
Special thanks to Dr. Soumya Swaminathan, Secretary, Department of Health Research
& Director General, Indian Council of Medical Research for her constant support and
encouragement in accomplishing the task.
Sincere thanks to Dr. B. Sesikeran, Former Director, National Institute of Nutrition
(NIN) and Dr. G. S. Toteja, Scientist-G & Head, Nutrition, ICMR for facilitating the smooth
operation of the project without which the project would not have seen the light of the day.
Particular thanks to Late Dr. B. S. Narasinga Rao, former Director of NIN and
Dr. Padam Singh former Adll. Director General, ICMR and all the Expert Committee Members
for their invaluable scientific inputs which strengthened the programme.
The constant support and encouragement provided by Dr. Ute Ruth Charrondiere,
INFOODS Coordinator, FAO, Rome is gratefully acknowledged. Special appreciation and
thanks to Dr. Kailash Chandra, Director, ZSI., Dr. Rajkumar Rajan, Officer-in-charge,
Mr. A. Anand Kumar and Mr. Shrini Vaasu from Marine Biological Regional Centre, Chennai
for their tireless effort in taxonomical identification of all varieties of fish, shellfish and mollusc
analyzed.
To the project scientists Dr. P. Ravindra Naik, Dr. Charles Dorni, Dr. Hyma Pardipur,
Dr. B. Sreedhar, Dr. S. Muthuswami, Dr. V. S. S. Prasad, Dr. Smitha Mathews and all the
project Technical and Supporting staff, who worked tirelessly with so much passion, a special
acknowledgment of gratitude. The invaluable contribution of Mr. V. Satish Babu,
Instrumentation Officer who kept all the big and small instruments in excellent condition,
Technical Officers Mr. K. Mangthya, Mr. K. Subhash & Mrs. P. S. Prashanti, is gratefully
acknowledged for their technical support.
The extraordinary support received from various quarters of the National Institute of
Nutrition - Administration, Stores, Purchase, Accounts, Leave Section, Electrical, Plumbing and
Supporting Staff, Scientific and Technical colleagues cannot be forgotten and it will go down
into history as the new book Indian Food Composition Tables, 2017 is released.

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CONTENTS

S. No. Title Page Nos.


1. Origin and progression of Indian Food Composition Tables i
2. Identification of key foods, National sampling plan and xii
analytical parameters
3. General Information xx
4. References xxiv
5. Abbreviations xxxi
6. Food Composition Tables
Table 1: Proximate Principles and Dietary Fiber 1
Table 2: Water Soluble Vitamins 31
Table 3: Fat Soluble Vitamins 61
Table 4: Carotenoids 91
Table 5: Minerals and Trace Elements 111
Table 6: Starch and Individual Sugars 169
Table 7: Fatty Acid Profile 187
Table 8: Amino Acid Profile 257
Table 9: Organic Acids 313
Table 10: Polyphenols 333
Table 11: Oligosaccharides, Phytosterols, Saponins and 403
Phytates
Table 12: Fatty Acid Profile of Edible Oils and Fats 423
7. Food Pictures and Description 427
8. Index 501

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The origin and progression of Indian food composition tables: 1937-2017

1. Introduction responsible for the prevalence of malnutrition in order


Food composition tables (FCT) are data repository for to issue guidelines and deliver solutions for its
the content of nutritionally relevant chemical prevention and control. In the year 1918, an enquiry
constituents and energy values of foods. The data headed by Sir Robert McCarrison was launched to
compiled in the FCT normally comprises of analytical, investigate the prevalence of beriberi under the
archival, imputed, calculated and/or derived values auspices of Indian Research Fund Association (IRFA),
weighted towards the most representative of the true now Indian Council of Medical Research (ICMR).
content in a given food (Greenfield & Southgate, Subsequently, the research broadened to a deficiency
2003). FCT are relied upon for nutrition research and disease enquiry and ultimately transformed into a fully
health practice as they provide critical information functional research organization named Nutrition
regarding the content and distribution of various Research Laboratories (NRL) housed at the Pasteur
components in different foods. The multi-dimensional Institute, Coonor, Nilgiri, India (Narasinga Rao,
utility of FCT is enabled by a great deal of effort that 2005a).
goes into their construction, development and
management involving statistical designs, food One of the major public health concerns that NRL,
sampling, component characterization, analytical Coonor started looking into was the protein energy
method development, estimation, data quality malnutrition (PEM). Incipient reports on nutrient
assessment, documentation and presentation. evaluations in India, suggested an emphasis on protein
content and quality of Indian foods and diets (Lewis,
Compositional values of foods are useful in manifold 1880; McNamara, 1906; McCay, 1910; McCay, 1911;
ways; in nutritional surveillance, consumer nutrition McCay, 1912; Passmore, 1948). Prevalence of iron
appraisal, nutrition labeling, etiology of disease deficiency anemia (IDA) among infants and children of
prevalence, setting school menu standards-meal India was also widely recognized. However,
planning, issue of dietary guidelines- recommendations comprehensive and conclusive epidemiological studies
and even to estimate intake of toxic and non-nutritive on nutritional deficiencies in India were scarce.
components as well as to assess environmental impact Aykroyd and Rajagopal (1936) reported that the weight
of foods (FAO/WHO, 1994; MacIntosh et al., 1997; for height of Indian children was below that of
FAO/WHO, 1998; Harinarayan et al., 2007; Ayoya, American children and almost 14% of them showed
Kodio, Iknane, & Sodjinou, 2010; Cunninghan & signs of deficiency diseases. Nutrient deficiency
Sobolewski, 2011; Archer, Hand, & Blair, 2013; diseases such as beriberi, keratomalacia, night
Ahuja, Moshfegh, Holden, & Harris, 2013; Seljak, blindness, rickets, osteomalacia, dental caries, pellagra,
Stibilj, Pograjc, Mis, & Benedik, 2013; Chiu et al., pregnancy anaemia and lathyrism were of the major
2014; Su, Jia, Wang, Wang, & Zhang, 2015; concern (McCarrison, 1932). In addition, incidence of
Drewnowski, Rehm, Martin, Verger, Voinnesson, & goiter due to iodine deficiency was also an issue of
Imbert, 2015; Jansen & Roodenburg, 2016). Thus, concern affecting the Indian population in many
compilation of food composition data is an important regions of the country.
activity the utility of which spans across various sectors
and disciplines. Insufficient consumption of milk, eggs and meat was
found to be the cause of inadequate supply of protein,
In India, nutrient profiling of foods began almost a minerals such as calcium and fat soluble vitamin A
century ago which manifested in four main published among certain sections of Indian populations
FCT editions in the year 1937, 1951, 1971 and 1989. (McCarrison, 1925). Prevalence of malnutrition due to
This chapter aims to present a historical perspective of inadequate nutrient intake was observed throughout the
the Indian FCT and revisions through the decades. The country.The cause of beriberi in India was found to be
evolutionary tracking and the associated viewpoints low dietary supply of vitamin B either from rice or
expressed in chronicling FCT development will provide other food grains (McCarrison & Norris, 1924).
the framework for evaluating nutrient supply trends in Aykroyd (1932) found that milled parboiled rice
India. contained considerably higher amount of vitamin B1 as
compared to raw milled rice. Meanwhile, McCarrison
2. Pioneering nutrient evaluations and the origin of (1936) established that populations who preferred
the first FCT in India consuming raw milled rice over parboiled milled rice
Nutritional disorders were prominent public health were more prone to beriberi.
concern in India during the early 20th century (Barry,
1900; Annual report of Government of India, 1905; Sporadic reports on the composition of foods were
Scott, 1916; Ernest, 1917). A general inclination was to available at that time. Sahasrabuddhe (1925) as well as
pursue research that would elucidate the facts Stewart, Boyd, & De (1931) published the tabulated

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results for the chemical analyses of few common Indian compiled by Aykroyd (1937) and released in the form
foods. Data generated by McCarrison (1929) for of Health Bulletin No. 23 entitled The Nutritive Value
limited number of foods was nevertheless devoid of of Indian Foods and The Planning of Satisfactory
information on mineral content, an important Diets. These foodstuffs were classified into 11 food
component in the diet. Similarly, the chemical groups among which, other vegetables (20.1%), fruits
composition of common Indian foods reported by (18.3%) and cereals (12.3%) were predominant. These
Ranganathan, Sundararajan, and Swaminathan (1937) vegetal foods were given importance as they were
was lacking in information on critical vitamins content being widely consumed and were considered to have
probably because quantification of vitamins in those the potential to mitigate the prevalent nutritional
times required specialized analytical expertise. The problems. Animal source foods such as milk and milk
available reports on nutrient content of Indian foods products (3.6%) and flesh foods (5%) constituted
were not comprehensive and required consolidation for relatively a small proportion (Figure 1). Condiments
wider outreach and effective utility. Based on and spices accounted for 9.6% of the total foods. Fish
nutritional studies, McCarrison (1932) had advised that samples represented those consumed in west-coast of
the solution to the nutritional problems in India should Malabar region. All the selected foods were procured
evolve from a survey of food sources and classification from the markets of Coonor and Coimbatore in south
of natural products into nutritive values involving India, and few other places such as Bellary (Sorghum
biochemical analysis of foods for its nutrient content. cernuum), Bijnor (Fagopyrum esculentum; Trapa
Consequently, the League of Nations Technical bispinosa), Mangalore (Eleucine coracana; Triticum
Commission on Nutrition recommended a study into vulgare; Cicer arietinum, Dolichos biflorus; Cjjanus
the composition of dietaries and nutritive value of indicus), Darbanga (Eleucine coracana; Glycine
principal foods due to the precarious nutrition situation hispida; Lathyrus sativus), Mysore (Dolichos lablab),
(Wilson, 1937). Hence, a special enquiry into the Ahmedabad (Glycine hispida), Godavari (Hibiscus
nutritive value of Indian foods funded by the IRFA, sabdariffa; Spinacia oleracea), West Godavari
New Delhi was initiated. (Momordica charantia), Bangalore (Coccinia indica),
Salem (Mangifera indica) and Punjab (Citrus
The first Indian FCT containing 218 foodstuffs was
aurantium) (Aykroyd, 1937).

Figure 1. Metastasis of food representation by food groups in Indian Food Composition Tables, 1937-2017.
Sources: Aykroyd (1937); Aykroyd et al. (1951); Aykroyd et al. (1963); Gopalan et al. (1971); Gopalan et al.
revised and updated by Narasinga Rao, Deosthale, and Pant (1989).

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Values for a total of 17 components were reported in articles particularly by Wilson et al. (1937) and were
the first edition though some components were not presented in terms of IU per 100g. The tables thus
complete for every food (Table 1). The methods provided the baseline availability of vitamin B1 in
described by Ranganathan et al. (1937) were adopted Indian foods to help formulate balanced diet and
for analysis of various foodstuffs. The values for alleviate the incidence of beriberi. Vitamin B2 was
moisture, mineral matter, fat, crude fibre and protein estimated by biological method and the results were
were determined analytically and the results were presented under the categories of rich (+++), good
presented as percentage of the original sample. (++), presence (+) and poor (negligible). Vitamin C
Carbohydrate content was obtained by subtracting the was estimated by chemical method and expressed as
sum of moisture, total mineral matter, ether extractives, mg/100g (Table 2).
crude fibre and proteins from 100 while calorific values
were derived by calculation according to Atwater The protein biological value (BV) of 36 proteinaceous
(1889), assuming that a gram of protein or carbohydrate foodstuffs was also provided as an appendix in addition
yields 4 Cal and a gram of fat yields 9 Cal of energy. to the protein content of foods in regular tables. BV of
Calcium was analyzed by titrimetry (Ranganthan et al., proteins came from NRL, Coonor and Seth Gordhandas
1937), phosphorus by volumetric method (Association Sunderdas Medical College (Now King Edward
of Official Agricultural Chemists AOAC, 1930) and Memorial Hospital), Bombay (now Mumbai) where
these minerals were expressed as g/100g. Total iron determination of protein BV was initiated (Narasinga
content was estimated by colorimetry following Rao, 2005b). Similarly, the percentage of available iron
potassium thiocyanate method and the results were out of total iron in 26 hematopoietic foodstuffs was
reported as mg/100g. Carotene values were estimated also provided as an appendix to help in recommending
by spectrophotometric method and the values were foods for alleviating the prevalence of IDA. The
expressed as vitamin A equivalent international units available proportion of iron in Indian foodstuffs was
(IU) per 100g. The data for vitamin B1 content for 75 then estimated by chemical balance method (Goswami
food entries was sourced from the published journal & Basu, 1938). Food values in the Health Bulletin

Table 1. Delineation of food components in published editions of Indian food composition tables.
19371 19512 19633 19714 19895
Proximate 7 (218) 7 (298) 7 (843) 7 (664) 7 (598)
principles,
Fibre & IDF, SDF,
3 (106)
Energy TDF
3 3 3 3 3
Ca, P, Fe Ca, P, Fe Ca, P, Fe Ca, P, Fe Ca, P, Fe
(218) (298) (830) (664) (598)
Mg, Na, K,
Mg, Na, K, Cu, Mg, Na, K, Cu, Mn, 10
6 (830) 6 (106)
S, Cl Cu, S, Cl Mo, Zn, Cr, (227)
Minerals S, Cl
Available Ionizable Fe,
1 (26) 2 (830)
Fe (%) Ionizable Fe (%)
Phytin P,
Phytin P, Phytin P,
2 (830) 2 (148) Phytin P 2 (145)
Phytin P (%) Phytin P (%)
(%)
Carotene Carotene, A,
Carotene Carotene, A, Carotene, A,
5 , A, B1, 6 B1, B2, B3, B5, 12 6 7
A, B1, B1, B2, B3, B1, B2, B3,
(218) B2, B3, (298) B6, B7, B8 , K, (533) (664) (363)
B2, C C B6, C
C B9, C
Vitamins Free B9, Free B9,
2 (68) 2 (363)
Total B9 Total B9
B12 1 (17) B12 1 (17)
Choline 1 (533) Choline 1 (60) Choline 1 (327)
-carotene 1 (29)
Total
12 13 13
Nitrogen
(73) (118) (124)
& EAA
Fats &
PUFA 1 (9) PUFA 1 (12) 13 (42)
Fatty acids
Protein BV (%) 1 (36) BV (%) 1(49) BV (%), PER 2 (75)
Acid, ml
Acid-base Acid, ml 0.1N,
2 (830) 0.1N, Base, 2 (106)
balance Base, ml 0.1N
ml 0.1N
Oxalic acid 1 (830) 1 (148) 1 (145)
Notes: Values represent No. of components. Figures in parenthesis indicate number of food entries. Source: 1: Aykroyd (1937);
2: Aykroyd et al. (1951); 3: Aykroyd et al. (1963); 4: Gopalan et al. (1971); 5: Gopalan et al., revised and updated by Narasinga
Rao, Deosthale, and Pant (1989).

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No. 23 (Aykroyd, 1937) mostly represented the with 76% and soya bean with 54%. Among the vegetal
composition of Indian foods analyzed at NRL, Coonor foods, pulses were found to be rich sources of protein
(Swaminathan, 1937; Ranganathan et al., 1937). ranging from 17.08% in bengal gram to 43.22% in soya
Additionally some nutrient values from India published bean. Vitamin A was found to occur in animal fats and
in scientific articles particularly those from the the richest source was halibut liver oil containing
Department of Biochemistry and Nutrition, All India 3900000 IU/100g. Vegetable oils and fats were found
Institute of Hygiene and Public Health, Calcutta (now to be generally devoid of vitamin A and carotene
Kolkata) were also made use of. However, the except red palm (Elaeis guineensis) oil, which
proportion of data from NRL, Coonor and those contained carotene equivalent to 44,000 IU of vitamin
collected from other research laboratories in India A per 100g. Apart from leafy vegetables (2000 12630
could not be ascertained. Even though, the iodine IU), carrots (2000 4300 IU), ripe fruits such as
content of 100 varieties of Indian foods was reported mangoes and papaya with 2020 and 4800 IU carotene
by Patnaik (1934) from NRL, Coonor, they were not equivalent vitamin A per 100g, respectively were
included in this edition of composition tables as the considered among the richest dietary source of
topic was so convoluted that it was considered outside carotene. Foods such as coconut, soy and avocado had
the scope of the bulletin. fat content of 41.6, 19.5 and 22.8%, respectively and
were regarded as rich sources of fat. Calcium was
Many significant interpretations emanated from the found to be present in large amounts in buffalo milk
food values in the first compiled edition of NRL, (0.203%), ragi (0.334%) as well as leafy vegetables
Coonor. The data enabled calculation of the actual such as agathi (1.131%) and curry leaves (0.811%).
energy values of foods consumed and facilitated The bioavailability of iron in meat, like pork muscle
evaluation of optimal requirements. The FCT revealed (86%) and beef liver (70%) was much higher than that
that the proteins derived from animal sources such as of vegetables like spinach (19%) and lettuce (25%).
beef muscle and whole egg had comparatively higher Whole wheat was found to be rich source of vitamin B1
protein BV of 98 and 94%, respectively which were containing 230 IU/100g, while milled rice was
much higher than vegetal proteins like bengal gram observed to be poor source. Milk and milk products,

Table 2. Analyzed components and methods in published editions of Indian Food Composition Tables.
Component(s) Method Edition(s)
Moisture Thermogravimetry 1937;1951;1971;1989
Protein Kjeldahl method (N 6.25) 1937;1951;1963;1971;1989
Fat Ether extractives 1937;1951;1971;1989
Ash Thermogravimetry 1937;1951;1971;1989
Crude fiber AOAC (1930) 1937;1951
Carbohydrates By difference 1937;1951;1963;1971;1989
Energy Calculation 1937;1951;1963;1971;1989
Calcium Titrimetry 1937;1951
Phosphorus Volumetry 1937;1951
Calcium, Phosphorus AOAC 1971;1989
Iron Calorimetry 1937;1951
Iron, Magnesium AOAC 1971;1989
Na, K, Cu, S, Cl AOAC 1971
Na, K, Cu, Mn, Mo, Zn, Cr, S, Cl AAS 1989
Vitamin A Spectrophotometry 1937;1951;1963
-carotene HPLC 1989
Carotene Spectrophotometry 1937;1951;1963;1971;1989
Thiamin Biological and chemical method 1951;1963
Thiamin Thiochrome method 1971;1989
Vitamin B2 (Now Riboflavin) Chemical 1937
Riboflavin Microbiological 1951;1971;1989
Niacin Microbiological 1951;1971;1989
Folic acid Microbiological 1971;1989
Vitamin C Chemical 1937;1951;1963;1971;1989
Vitamin B12 Biological 1971;1989
Fats and fatty acid Gas chromatography (Partly) 1989
PUFA Gas liquid chromatography 1963;1971
Amino acids Automated amino acid analyzer 1971;1989
Protein Biological Value Biological, Human subjects 1937; 1951;1963
Protein Efficiency Ratio Biological, Animal model 1963
Acid-Base balance Calculation 1963;1971

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eggs, pulses, leafy vegetables, certain roots and tubers constituted 19.7, 15.7, 11.4 and 10.4%, respectively.
were reported as good sources of vitamin B2. Un- The number of flesh foods increased 2.2 times with
sprouted pulses lacked vitamin C; nevertheless, addition of 14 new foods. Miscellaneous foods
sprouted pulses contained 10 to 15 mg of vitamin C per increased 3.1 times with addition of 17 new foods.
100g. Fruits and GLVs were expanded with addition of 19
After one year, the second edition of Health Bulletin and 13 foods, respectively. Three new foods were
No. 23 was published in the year 1938 which was added in the class of milk and milk products. Pre-
widely circulated and translated into several Indian emptive knowledge regarding distribution of key
languages for greater popularity, wider outreach, micronutrients, mostly gained from past compilation,
general public nutrition education and utility. In this perhaps led to expansion of these food groups. The
edition, a section on infant feeding was also added and number of foods in pulses category however remained
corrections were incorporated for bringing in more the same. Food sampling locations were the same as
clarity. The general configuration however, remained reported in the previous edition.
unchanged.
The 1951 version of the Health Bulletin No. 23
A revised and enlarged third edition was published in reflected improvement of analytical technique, which
the year 1941 wherein the reported number of foods was quickly adopted in India. Unlike the previous 1937
increased to 284. Content wise the third edition was edition where the values for B1 were sourced from
substantially similar to previous two editions. Calorie scientific journals and expressed as IU/100g, in this
values of the foods per ounce were provided as an revised edition, vitamin B1 was determined
additional column. The scientific nomenclature of the experimentally and the analytical values were
foods was provided as a separate column alongside the expressed in terms of g/100g (Table 2) to enable
nutrient values. The indicative expressions for vitamin accurate intake estimations. Microbiological assays
B2 was excluded in third edition as these were not were introduced for determination of vitamins
quantified values and were unreliable for estimating particularly that of riboflavin. The mode of expression
intake levels. The importance of amla (Phyllanthus for riboflavin was modified from indicative to
emblica) as a rich source of vitamin C was highlighted. quantitative form of g/100g which made comparison
Indian fish liver oil was proposed as a substitute for cod of levels between different foods possible. Nicotinic
liver oil. Vernacular names of the foodstuffs in acid content of foods, reported in terms of mg/100g,
Hindustani (now Hindi) language were additionally was added to the existing nutrient parameters to help in
provided in the appendix against english names for the diet based mitigation of pellagra. However, the content
general public reference. of nicotinic acid and riboflavin were analyzed for some
foods while the rest of information was drawn from
3. Health Bulletin No. 23, 4th edition 1951 literature. While taking the values from the scientific
Between 1938 and 1951, there was a notable transition literature, preference was given to data that originated
in the Indian nutrition scenario. Among tropical from India (Aykroyd, Patwardhan, & Ranganathan,
regions, India contributed substantially in the field of 1951).
nutrition (Nicholls, 1945). The incidence of pellagra
was noticed and the role of niacin in its cure was Since there was a great deal of difference between the
successfully demonstrated in India (Raman, 1940; Indian measures, the metric and avoirdupois system
Aykroyd & Swaminathan, 1940). The agricultural used in various provinces during those times, the
practices in India also underwent modifications with nutrient values were additionally expressed either as
concomitant increase in the crop yields. However, the gram (g) or milligram (mg) or microgram (g) or
basic diet of individuals remained inadequate, devoid international units (IU) per ounce of the edible portion.
of animal fats and proteins, due to poor economic The appendix on the available percentage of iron in
conditions (Day, 1944). The translation of nutrition foodstuffs was dispensed with due to inconsistencies
research into sustained public health was hindered by with estimations. However, the appendix on BV of
obstacles of weak economy, ignorance and poverty proteins was retained and even augmented by providing
(Aykroyd, 1941). Other deficiency diseases such as additional data for 13 new foodstuffs. Vernacular
maternal anaemia, infant beriberi and osteomalacia names in 9 Indian languages viz., Hindi, Tamil, Telugu,
continued to be rampant. Sustained nutritional issues Kannada, Oriya, Marathi, Bengali, Gujarati and
prompted the revision of Indian FCT resulting in the Malayalam were provided against the English names
publication of fourth edition of the Health Bulletin No. for all the foodstuffs in addition to the scientific
23 by Aykroyd, Patwardhan, and Ranganathan (1951). nomenclature for wider public utility across India.

The food grouping pattern remained unchanged in the Some of the significant and novel findings in this
Health bulletin No. 23, 4th edition. However, new foods edition include the finding that the nutrient composition
were added to the groups increasing the total number of of undiluted buttermilk was similar to that of whole
foods to 298 (Figure 1) out of which, fruits, other milk excluding its fat content. Honey was found to
vegetables, green leafy vegetables (GLVs) and cereals contain about 80% of sugars composed of fructose and

v
glucose and devoid of vitamins except vitamin C. The sixth revised edition was brought out by Aykroyd,
Vitamin A content was found to be distributed in Gopalan, and Balasubramanian (1963) in the form of a
animal source foods like butter, ghee, whole milk, egg Special Report Series No. 42 retaining the original title
yolk, liver and fish. Among animal fats, cod liver oil Nutritive value of Indian foods and the planning of the
(60000 to 200000 IU/100g) and halibut liver oil satisfactory diets. All the available literature based
(390000 IU/100g) were reported as richest sources of nutrient values of the Indian foods in this edition were
vitamin A. Whole bengal gram (Cicer arietinum) was inclusively compiled which significantly raised the
found to be devoid of vitamin C in their native state. total number of foods to 856; the highest among all the
Sprouted mung or green gram (Phaseolus radiatus) FCT published so far (Figure 1). Fruits and GLVs
contained about three times more vitamin C than constituted 24.2 and 14.8%, respectively. Fishes and
sprouted bengal gram whereas, amla (Emblica other sea foods category, introduced as a new food
officinalis) containing 600 mg of vitamin C per 100g group in this edition, constituted about 12.6% of total
was regarded as the richest source of vitamin C. foods. Fats and edible oils were classified as yet
another additional food group accounting for 0.7% of
The fifth edition of Health Bulletin No. 23, published total foods in the FCT. Addition of fish, fats and edible
by Aykroyd and Patwardhan (1956) focused on the oils as new food groups implied a better understanding
general aspects of nutritional physiology in India. Since about the role of amino and fatty acids in regulation of
rice was the major staple consumed in larger human health and their distribution in different foods
proportion, the nutritive values of rice and rice products (Chakrabarty & Hilditch, 1951; Master & Magar, 1954;
were studied in detail and published exclusively as Subrahmanyan, Swaminathan, Rao, & Joseph,1961;
separate and new edition in the year 1959 entitled Subrahmanyan, Sreenivasan, & Swaminathan,1962).
Rice- Health Bulletin No. 28. Among the new food groups, the compositional values
of 108 numbers of fish and other sea foods comprised
4. Sixth revised edition of Indian FCT 1963 the largest section in the tables. Milk and milk
In the subsequent years between 1952 and 1962, products constituted 1.9% of total foods. The number
growth in nutrition oriented research in India took place of food entries was expanded by 3.7, 4 and 2.7 times in
even while deficiency disorders continued to be GLVs, miscellaneous foods and roots and tubers
widespread. The diets predominantly comprised of categories, respectively to widen the coverage of foods
cereals, small quantities of pulses, green vegetables and consumed across India. Compared to the last edition of
lesser proportion of milk, meat and eggs. Protein the year 1951, additional columns for the biological
malnutrition was of considerable magnitude nature and the mass percentage of edible portions were
particularly among the poor communities (Rao, also given.
Swaminathan, Swarup, & Patwardhan,1959). Incidence
of kwashiorkor and marasmus were observed across The consumption of skimmed milk powder was found
India (Gopalan & Ramalingaswami, 1955). Scientific to be beneficial in the treatment of kwashiorkor in the
articles around this time elucidated the role of amino areas where milk availability was limited. Legume
acids in regulation of human health. Pellagra was proteins were also found to be useful in treatment of
reportedly instigated by amino acid imbalance of the protein malnutrition (Patwardhan, 1962; Gopalan,
sorghum diet, due to relatively excess leucine intake 1961). Therefore, skimmed milk along with whole milk
(Gopalan, 1961). Additionally, it was reported that the powder and certain legumes were included in the 1963
BV of proteins may not be limited by single amino acid edition. The values for PER, a measure of protein
but could be due to combined effects of partial amino quality were provided in addition to the existing protein
acid deficiencies (Patwardhan, 1956). Among BV (Table 1). The BV of proteins represented
micronutrient deficiencies, iron deficiency anemia percentage of absorbed nitrogen retained in the body
(IDA) was observed more among rural sections of when food was considered as the sole source of
populations while kwashiorkor occurred throughout nitrogen. PER was calculated from the gain in weight
India (Patwardhan, 1961). It was found that the per gram of protein consumed. Protein content was
prevalence of IDA was greater in India when compared calculated from nitrogen content by multiplying with
to Europe due to excessive phosphorus and phytic acid the factor of 6.25. The data for eleven essential amino
with concomitant low calcium levels in the diet. About acids along with total nitrogen were included in the
16% of population had less than 8 g/100 dl mean blood 1963 tables for the first time, to provide dietary
haemoglobin level while the daily intake of iron among nutrition solutions to tackle the incidence of pellagra
Indian populations ranged from 12 to 40 mg (Foy & and protein malnutrition. Amino acid values were
Kondi, 1957). The occurrence of IDA was therefore drawn from research work carried out in India based on
observed to be not exclusively limited to the low iron initial microbiological methods and later using
intake from the diets but was also attributed to poor automated amino acid analyzer, mostly at National
gastrointestinal absorption, inhibition of iron uptake by Institute of Nutrition (NIN), Hyderabad and Central
other dietary components or even the loss of absorbed Food Technological Research Institute (CFTRI),
iron. Mysore. Amino acid content was expressed in terms of
g/g N.

vi
In order to provide dietetic solutions for alleviating In order to meet the demands of teachers of home
IDA, iron content of foods were reported as total, science and nutrition; researchers of diet and nutrition
ionizable and percentage of ionizable iron out of total surveys as well as dieticians in hospitals, a handy and
iron. Percent ionizable iron content was introduced into portable document, named Special Report Series No.
the main table rather than as appendix to enlist different 42 entitled Nutritive Value of Indian Foods-Tables of
haematopoietic foods. Calcium and magnesium salts of Food Values was brought out by Aykroyd, Gopalan,
phytic acid are insoluble and these minerals are hence and Balasubramanian (1966). This book contained only
rendered less bio-available. Phytates are resistant to the tabulated values and brief text on principles of
digestion and the phosphorus in them is also not readily nutrition and dietetics while the number of foods and
available. Therefore, phosphorus contents of certain component parameters, scientific and vernacular names
foods was reported in three different forms namely, remained unchanged.
total phosphorus, phytin-phosphorus and percent
phytin-phosphorus out of total phosphorus to aid in 5. Nutritive value of Indian foods (NVIF), 1971
efficient diet based mitigation of osteomalacia. For the In a relatively short duration between 1964 and 1970
first time, oxalic acid content was also reported for 830 there was very little probability for the alteration in the
food entries in this 1963 edition. Oxalic acid was nutritive value of Indian foods. The dietary pattern
considered as an anti-nutrient along with phytin- remained similar despite economic growth, probably
phosphorus and were tabulated together, since due to concomitant population expansion, low income
physiology of mineral absorption and nutritional and inadequate food supply (Rao, 1967). A slight
impedances caused by anti-nutrients were well upward trend was noted in the consumption of foods
deciphered. from animal sources, fats, sugars while a slight decline
was noticed in the intakes of vegetables and food
Mineral data comprised of 9 individual elements in grains. Yet, diets were found to be inadequate in
total as compared to 3 elements in previous edition. protein, vitamin A, calcium, iron, energy, ascorbic acid,
Magnesium, sodium, potassium, copper, sulphur and thiamine and riboflavin according to Nutritional
chlorine were the new inclusions (Table 1). All mineral Advisory Committee (NAC) of the ICMR (Devadas et
contents were expressed in terms of mg/100g. Acid- al., 1965). The Indian population continued to thrive on
base balance of foods that could be calculated from subsistence vegetarian diets with little or no milk.
mineral content were provided to aid in the formulation These dietetic and nutritional factors were considered
or use of foods as therapeutic diets since large sections while revising the FCT. Subsequently, a consolidated
of rural population in India depended on the Indian FCT entitled Nutritive Value of Indian Foods was
system of diet based therapeutics and medication. released by Gopalan, Ramasastri, and Balasubramanian
Intake of folic acid was thought to play important role (1971). The phrase Planning of Satisfactory Diets was
in curing anaemia in those days. Among vitamins, the excluded from the title probably due to increase in
contents of biotin, choline, inositol, pantothenic acid, consumer options triggered by economic growth.
pyridoxine and vitamin K including folic acid for 533
food entries were new inclusions (Table 1). Total - Apart from inadequate dietary iron intake, the
carotene content obtained by solvent partition was incidence of IDA was additionally ascribed to impair
multiplied by a factor of 10/6 to arrive at vitamin A iron absorption leading to metabolic deficit due to
value in IU/100g. Vitamin B1 was estimated mostly by preference for cereal rather than iron rich foods
chemical and to a small extent by biological methods (Venkatachalam, 1968). Protein energy malnutrition
(Table 2). Data expression units were either in gm or (PEM) in the forms of Kwashiorkor (protein and
mg or g per 100g edible portion. The percentage of calorie deficiency) and marasmus (calorie deficiency)
polyunsaturated fatty acids (PUFA) in oils and fats were evident among children and were regarded as the
were also provided for the first time in this 1963 edition most prevalent and widespread nutritional problems in
because of their relevance in the management of India during those days (Gopalan, 1970). Nutritional
cardiovascular disease. hypertension observed among Indian population was at
that time ascribed to the differential proportion of long
Nutrient content of foods in the sixth edition was chain versus short chain fatty acids in the fats and oils
mostly based on the work carried out at NRL, Coonor consumed (Malhotra, 1970).
where quantification of nutrient values was funded by
Nutrition Research Funds Association (NRFA). The NVIF (1971), provided data for a total of 664
Nutrient values were also obtained from institutions foods (Figure 1). The net reduction in number of
like University College of Technological Research components to 45 from 51 (in the previous 1963
Institute, Mysore; State Food and Drug Laboratory, edition) was due to exclusion of components
Ambala Cantonment and Nutrition Laboratory, Patna to parameters of ionisable iron, percent ionisable iron,
provide wider coverage for several constituents of biotin, inositol, pantothenic acid, pyridoxine, vitamin
different foods consumed across the country. However, K, protein BV and PER and inclusion of free folate,
no information was found on the extent of data B12 and tyrosine. The total number of food
obtained from these centers. representations dwindled by 22% compared to previous

vii
edition, since analytical values were prioritized. Fruits Mysore and NIN, Hyderabad and the results were
in particular were reduced by 50%. The descriptive expressed as gram percentage. The vernacular names of
column for the nature of edible portion was removed foods in Indian languages saw the inclusion of
probably due to more emphasis on nutrient data. Kashmiri and Punjabi in this edition. The data
presented in this edition was primarily taken from the
Free folic acid and vitamin B12 were included as new work carried out at NIN, Hyderabad funded by ICMR,
components in this 1971 edition to provide dietetic New Delhi. In order to increase the coverage of
options for solving the issues of certain types of foodstuffs and the number of food constituents, data
anemia, cardiovascular disorders and neural that originated from University College of Science and
dysfunctions caused by their inadequacy. Folate Technology, Calcutta; Haffkine Institute, Bombay
contents for 68 food entries were evaluated (now Mumbai); CFTRI, Mysore; State Food and Drug
microbiologically and were presented as free and total Laboratories, Ambala Cantonment and Nutrition
folate to aid in deciphering the degree of bioavailability Laboratory, Patna were also included. The extent of
from different foods. The free and total folate contents sourced food values from various Indian scientific
were estimated before and after incubation of food journals were neither specifically demarcated nor cited
extracts with folic acid conjugase, respectively. as to which components or foods.
Vitamin B12 was estimated by biological method using
Euglena gracilis as the test organism, and the data was Among the notable observations in this publication,
presented for 17 animal source foods in terms of fresh green vegetables, liver and pulses were regarded
g/100g of edible portion. Many vitamins such as as good sources of folates. It was also reported that
biotin, inositol, pantothenic acid, pyridoxine and only animal source foods such as meat, milk and liver
vitamin K were however not considered in this edition contained vitamin B12. GLVs were found to be rich in
due to scarcity of updated data, lack of clarity on calcium, iron, carotene, riboflavin and folic acid.
deficiency symptoms and obscure metabolic role in Potatoes contained significant amount of vitamin C (17
those times. Due to lack of definite information about mg/100g). Jaggery (cane) was found to be a good
the conversion of carotene to vitamin A in the body, - source of iron with 11.4 mg/100g. The liver oils of cod,
carotene values (estimated by alcohol extraction and shark and halibut contained 20000-70000, 70000, and
ether partitioning) were expressed as g/100g. Vitamin 1000000 g of preformed vitamin A per 100g,
A content of pertinent foods was calculated considering respectively.
1 IU of vitamin A as equal to 0.3 g of retinol. Vitamin
C was estimated by 2, 6-dicholorophenol indophenol- 6. Nutritive value of Indian foods, 1989
xylene extraction method to avoid interference of The green revolution ushered in food security and there
colored extracts. Choline values for 60 food entries was a substantial decrease in the levels of poverty in
were presented as a separate table in terms of mg/100g India. After 1971, the status of nutritional deficiencies
edible portion (Table 1). Riboflavin and nicotinic acid was observed to have improved with the reduction in
were estimated by microbiological assays (Table 2). the prevalence of IDA, vitamin A deficiency (VAD)
and child malnutrition except the incidence of goitre
The contents of ionizable iron and percentage of which had escalated. Between 1971 and 1974, the
ionizable iron out of total iron was excluded in this prevalence of corneal disease (vitamin A deficiency)
edition probably due to low analytical reliability. accounted for about 2% of the cases of blindness in
Minerals such as Ca, P and Fe were estimated by India (Reddy, Shekar, Rao, & Gillespie, 1992).
standard AOAC methods using atomic absorption Between 1975 and 1990, there was a decline in clinical
spectroscopy (AAS). The values of certain trace deficiency signs of VAD among children of 1 to 5
elements such as Mn and Zn analyzed by chemical years in rural areas (National Nutrition Monitoring
methods were considered unreliable and were therefore Bureau, NNMB Report, 1991). The prevalence of
not included in the tables. Phytate content was marasmus and kwashiorkor also decreased from 1.3 to
determined as phytin-phosphorus and the values were 0.6 % and 0.4 to 0.1%, respectively. However, chronic
expressed as mg/100g as well as percentage of phytin diseases such as diabetes and cardiovascular health
phosphorus out of total phosphorus. became matters of public health concern.

Protein BV and PER were also not considered in this In order to rectify some of the shortcomings of the
1971 edition since amino acid composition was given previous editions and to make space for new
preference. The amino acid composition and total developments in nutrition situation, the NVIF was
nitrogen content of foods were partly analysed at revised and updated (Gopalan, Ramasastri, &
National Institute of Nutrition (NIN), Hyderabad and Balasubramanian, revised and updated by Narasinga
partly sourced from Indian literature. Unlike previous Rao, Deosthale, & Pant, 1989). In this edition, foods
editions, the derived energy values were expressed in were categorized into 14 groups with the segregation of
terms of kcal/100g. The PUFA content of twelve meat and poultry, sugars and beverages. The
commonly consumed fats and oils were mostly content values for 64 individual components in 606
analyzed using gas liquid chromatography at CFTRI, foods were compiled (Table 1). The foods were

viii
classified into common and less familiar. The components of oxalic acid and phytin-phosphorus were
content of proximate, minerals and trace elements, retained and that of vitamin B6 was reintroduced.
vitamins and essential amino acids were tabulated
separately for common and less familiar foods. In this edition, pulses, millets and GLVs were in
Total and -carotene contents were quantified using general regarded as relatively rich sources of dietary
high performance liquid chromatography (HPLC) for iron. Fenugreek seeds were found to contain 48.6%
29 food entries and the values were reported as IDF and 20% SDF, substantially higher compared to
g/100g in a separate table. Similarly, fatty acid other foods. Safflower oil contained high levels of
composition, analyzed by gas chromatography for 16 unsaturated fats. Groundnut oil with moderate levels of
commonly consumed edible oils and fats were given as polyunsaturated fatty acids (PUFA) was considered as
separate table in addition to fat and fatty acid a good source of essential fatty acids. Rice bran oil was
composition of 26 common foods. Thus, fatty acid found to have fatty acid composition similar to
compositions for a cumulative 42 food entries were groundnut oil. Fishes were found to contain omega-3
provided, to aid in devising nutrition solutions for fatty acids, considered beneficial for cardiovascular
various age and physiological groups of populations. health.
Vitamin B12 content of 2 fish foods, 8 flesh foods and
7 milk and milk products were also provided as 7. Notable transitions between 1937 and 1989
separate table. In this edition, miscellaneous foods were editions of Indian FCT
integrated with less familiar foods (Figure 1). A steady progress in the analytical methods and
techniques ensued with every major revision. In 1937,
Recognizing the importance of dietary fibers in crude fibre was estimated in the residue left after ether
regulation of human health, contents of soluble dietary extraction of fat, but in the 1989 edition dietary fibre
fibre (SDF) and insoluble dietary fibre (IDF) were values determined by enzymatic analysis akin to human
given for 106 food entries to find dietetic nutrition gastric digestion, were reported. Minerals previously
solutions for high prevalence of chronic diseases such estimated by titrimetry, volumetry and colorimetry
as obesity and diabetes. Quantified values of trace were replaced with modern reliable methods and
elements such as manganese, molybdenum, zinc and quantified using AAS. Total -carotene estimated
chromium for 227 food entries were the new previously by chemical methods was quantified by
inclusions. The corrected values of nutrients liquid chromatography in the 1989 edition for selected
particularly that of iron was included in this revised foods. Vitamins were quantitatively expressed as g or
edition. Minerals such as Mg, Na, K, Cu, Mn, Mo, Zn, mg/100g unlike initial FCT where they were reported
Cr, S and Cl were analyzed by AAS, whereas Ca, P and in terms of IU/100g. Amino acid contents were
Fe were estimated by standard AOAC methods. expressed as mg/g N in 1989 edition as against g/g N in
Prevalence of iron deficiency was found to be not previous editions. Minerals were expressed in terms of
exclusively due to low dietary iron intake but also due mg/100g as against g% in earlier editions, thus
to the folate and vitamin B12 deficiencies (Yusufji, progressing towards better precision.
Mathan, & Baker, 1973) as well as other factors such as
absorption. Therefore, the components of ionizable iron The number of decimal places of the reported data
content and percentage of ionisable iron out of total values increased for thiamine, riboflavin, folic acid and
iron were dropped in this edition. Acid-base balances PUFA over the decades (Table 3). The transition in the
of foods were also withdrawn. However, the

Table 3. Data presentation for selected components in published editions of Indian food composition tables.
19371 19512 19633 19714 19895
Components
DP Units DP Units DP Units DP Units DP Units
Proximates 2 g% 1 g% 1 g/100g 1 g/100gm 1 g/100g
Energy 1 Cal/100g 0 Cal/100g 0 Cal/100g 0 Kcal/100g 0 Kcal/100g
Calcium 3 g% 2 g% 0 mg/100g 0 mg/100g 0 mg/100g
Phosphorus 3 g% 2 g% 0 mg/100g 0 mg/100g 0 mg/100g
Iron 2 mg % 1 mg % 1 mg/100g 1 mg/100g 2 mg/100g
Vitamin A 1 I.U./100g 1 I.U./100g 0 I.U./100g 0 I.U./100g 0 g/100g
Carotene 0 I.U./100g 0 I.U./100g 0 I.U./100g 0 g/100g 0 g/100g
Thiamin 0 I.U./100g 0 g/100g 2 mg/100g 2 mg/100g 2 mg/100g
Riboflavin * (+,++,+++) 0 g/100g 2 mg/100g 2 mg/100g 2 mg/100g
Folic acid - - - - 0 g/100g 1 g/100g 1 g/100g
Vitamin C 1 mg/100g 0 mg/100g 0 mg/100g 0 mg/100g 0 mg/100g
Amino acids - - - - 2 g/gN 2 g/gN 0 mg/gN
PUFA - - - - 0 gms % 0 gms % 2 g%
Notes: * Non-numeric indicative data; - component not included in the FCT; DP Decimal places. Source: 1: Aykroyd (1937);
2: Aykroyd et al. (1951); 3: Aykroyd et al. (1963); 4: Gopalan et al. (1971); 5: Gopalan et al., revised and updated by Narasinga
Rao, Deosthale, and Pant (1989).

ix
Table 4. Summary of changes in the composition of foods from 1937 to 1989.
Caro-
Food group Moisture Protein Fat Ash Fibre CHO Energy Ca P Fe B1 Vit-C
tene
Cereals -2.1 -2.1 10.4 -7.7 0.2 -0.6 -0.4 -0.8 -1.8 3.4 -13.3 -11.3 -
Condiments
1.3 1.2 19.8 2.7 7.7 -5.6 1.3 -6.6 5.7 16.4 -8.0 -33.8 9.3
& spices
Flesh foods -0.1 -2.6 1.7 3.0 - -1.5 0.2 10.9 -0.5 9.4 -2.7 -30.7 -
Fruits 0.2 -6.4 23.1 9.7 -1.8 -4.6 -1.8 24.8 7.4 79.4 -6.4 -22.5 -7.7
Leafy
1.0 6.4 8.3 6.5 10.0 -12.3* -4.4 1.4 6.1 -25.6 15.1 -60.4 -16.9
vegetables
Milk & milk
-0.3 -4.3 1.6 -3.1 - -19.8 -4.0 4.5 0.0 -70.3 -10.1 - -
products
Miscellaneous
0.0 0.4 6.0 1.3 -1.6 0.0 0.0 0.2 -4.0 34.7 - - -
foods
Nuts & oil
-7.9 -5.2 -0.6 2.2 -0.4 5.5 -0.3 2.7 -3.3 -21.6 -9.0 -2.9
seeds
Other
0.5 1.5 12.7 -0.8 -0.7 -8.0 -6.4 -0.5 -0.5 -23.1 8.6 -31.2 -1.8
vegetables
Pulses 0.0 0.1 0.1 0.0 -0.8 -1.8 -1.6 -6.2 -4.0 -4.7 2.9 -7.1 -
Root and -
0.1 1.6 26.8 7.6 1.1 -5.3 -4.3 -30.4 145.5 -19.3 47.7 -37.5
tubers 66.9*

Notes: Values were normalized to uniform expression units for each food group on dry weigh basis. * Significant change at
p 0.05 in the two-sided pair-wise comparisons test. - Not included in the analysis due to less than two common foods with data
points. CHO, Carbohydrates.

data expression units and precision indicates enhanced belonging to eleven common food groups were meager
accuracy and sensitivities of analytical techniques. The despite several intermittent revisions. Percent change in
number of food constituents in FCT editions from 1963 the mean moisture, protein, ash, fibre and energy
onwards was resolved further into sub-components like values of all food groups were insignificant and below
phytin-phosphorus, ionizable iron fraction, free folic 10%. Apparent rise observed in fat contents of food
acid, individual essential amino acids, individual fatty groups, perhaps due to improvement in the extraction
acids, oxalic acid, SDF and IDF. Even while the techniques and reduced interference, were nevertheless
number of foods increased in each food group, least insignificant. Carbohydrates in leafy vegetables
expansion was observed in the condiments and spices declined significantly though the magnitude of change
group with addition of only three new food items was only 12%. Such decrease is due to cumulative
between 1937 and 1989. changes in the protein, fat, ash and fibre contents
because the carbohydrate values were derived by
The presentation of data value in all the published FCT difference. Thiamine content of roots and tubers
were in the form of unitary numeric values either with decreased significantly by 67% (Table 4). Despite
or without decimal places and lacked variability of the alteration in agro-climatic conditions, modalities of
contents. It was observed that the food sampling was food production and supply practices, sampling pattern,
limited to only few locations. Perhaps inclusion of data description of edible portions, advancement in the
reported from other parts of the country served for the analytical techniques, the composition of large number
dimension of geographic distribution. Hence, the data of foods remained fairly steady without remarkable
were not true representation of foods consumed change which implies that substantial nutrient values
throughout the country. Unlike other countries FCT exhibited carry forward trend from 1937 FCT.
(McCance & Widdowson, 1960) which have
additionally provided the composition of processed, The need for comprehensive and updated
prepared, preserved and cooked foods, Indian FCT compositional data far surpassed the available range of
have largely focussed on foods in their raw state due to food data for effective nutrition management. Sound
large variation in the food habits, methods of food composition databases that are both
preparation and minimal usage of processed foods in comprehensive and representative of foods available
the country. and consumed in the country are essential basic tools
for a variety of activities. Interest in food components
Common food groups in the FCT of 1937 and 1989 is expanding rapidly, as are the varieties of foods that
editions with an intermediary duration of about fifty are available and consumed. The NVIF is an important
years were compared based upon the mean nutrient and contribution to the human knowledge, especially in the
energy values after normalizing to common expression Indian context but the data is outdated and based on the
units on dry weight basis. It was observed that the methods available about 2-3 decades ago with partial or
alteration in nutrient content of 202 common foods limited coverage of foods and nutrients. Further, no

x
documentation is available as to the sampling with various nutritional issues present today. Individual
procedure followed or the source of the data. Due to data for endemic foods of six geographic regions of the
deficit of many of the nutrient data which stimulate country were generated and compiled.
disproportional costs and inefficient use of resources, it
was deemed necessary to completely revamp the Indian 9. Conclusions
FCT with a totally new compositional database. In India, nutrient evaluation of food was pioneered by
Sir Robert McCarrison almost a century back resulting
8. The New Indian Food Composition Tables, 2017 in the publication of the first Indian FCT in the year
Economic liberalization and globalization changed the 1937. Indian FCT underwent revisions both in design
food and nutrition scenario in India. Between 1990 and and data quality in about every 12.5 years until 1989
2010, the daily per capita supply of energy, protein and and has effectively served dieticians, nutritionists and
fat increased by 11, 12 and 30%, respectively. clinicians. Demerging, extension and expansion of food
Consumption of fruits, starchy roots, vegetables groups brought more clarity and widened the options to
increased by 91, 52 and 46%, respectively (Food and formulate effective nutrition solutions. In every edition
Agriculture Organization Statistics, FAOSTAT, 2013), emphasis was laid on nutritionally relevant component
though a steady increase in the food price was also of food according to the nutritional situation of the
observed. A change in dietary pattern was observed as country. During progression of the FCT it was
the conventional diet of the Indian populations shifted observed that analytical data gained importance with
largely due to the modified food supply systems. the availability of improved methods of analysis and
Reduction in incidence of kwashiorkor from 0.2 to 0% resources. Increase in the number of individual food
and bitots spot from 0.7 to 0.2%, respectively among components also reflected better understanding of
pre-school children (NNMB, 2012) was noticed. nutritional roles as well as accessibility to new sensitive
However, new public health issues emerged. The risk and selective analytical methodologies.
factors of overweight increased to 11.8 and 15.5% in
men and women, respectively (NNMB, 2012). As metabolic links between newly defined constituents
Prevalence of child malnourishment at 45.9% of the human diet and health conditions are established
(National Family Health Survey NFHS-3, 2006), any and as new dietary patterns emerge, FCT need to be
anemia at 79% among 6-35 month children (NFHS-3, structured accordingly. Without good food composition
2007), underweight among women at 35.6% women data, nutrition research cannot establish or explain the
(NFHS-3, 2007), anemia at 55.3% among women of 15 interrelationship between diet and its influence on
to 49 years of age (NFHS-3, 2006), diabetes at 8.63% health. Food composition databases are never complete
(International Diabetes Federation IDF, 2014), due to the constant introduction of new foods into a
hypertension at 22.2% in men and 21.6% in women food supply, newly discovered food components that
(NNMB, 2012) came to be matters of new public health are associated with health and disease, and continued
concern. improvements in methods of analysis. The food supply
is now more dynamic than ever with increased
The latest Indian food composition database funded by availability and access to various foods from different
the ICMR covers all the key foods sampled from the parts of the country due to enhanced transportation
entire country drawn from statistically valid sampling which means that the food data providers are aiming at
method. About 200 discrete food constituents including a moving target to provide the most accurate and
sub-components were standardized for analytical authentic data. The latest new Indian Food
evaluation. In addition to the existing nutrients in Composition Tables, 2017 provides values with widest
NVIF, about 136 new components were additionally possible coverage of nutrient and bioactive components
evaluated accounting for 212% increase over the of key foods representing all major food groups. The
number of components in the previous 1989 edition. new Indian food composition tables will provide the
Incorporation of such wide spectrum of nutritional much needed data in specialized fields and bring about
components conforms to the requirements for dealing paradigm change in nutritional research in the country.

xi
Identification of key foods, development of national sampling plan and
nutrient parameters for generating the Indian food composition tables

1. Introduction passage of time, due to improvement in analytical


Food composition tables (FCT) provides data of techniques and change in the food supply, the
nutritionally relevant components in foods along with proportion of data that are considered to be reliable
their biophysical descriptions (Dwyer, 1994). FCT is decreases. Further, keeping in mind the changing scope
vital for the development of the nutritional sciences and of the range of nutrients and bioactive substances in
represents the primary scientific resource from which foods and their importance in health and disease,
all other nutritional and health studies flow. Earlier, generating new data or revising FCT is necessary to
attempts were made to globalize FCT, however, it was cater the needs of the users.
found necessary to have national or regional food
composition tables as variations in nutritional contents In the previous versions of NVIF several limitations and
exist due to multiple factors such as genetic variability, deficiencies existed including limited coverage of
agro-climatic conditions, edaphic and processing effects foods, nutritional parameters, and other uncertainties
(Vaask et al., 2004). Thus, compilation of FCT specific regarding sampling, representativeness, use of outdated
to a country or region reflects the said variations in the analytical methods and data origin etc. In order to
nutritional value of common foods. address those issues the government of India initiated a
program to generate new comprehensive compositional
Accurate food composition data is critical for those data on nutrient and bioactive substances in foods from
involved in nutrition and epidemiological research and nationally representative samples. The frame work that
in formulating government policies. Today, the use of was adopted for identification of key foods,
FCT goes beyond traditional nutrition science into countrywide food sampling design and analytical
many specialized areas that were not well-anticipated parameters for the development of Indian food
several years ago. (Deharveng, Charrondiere, Slimani, composition database are presented herewith.
Southgate, & Riboli, 1999; Dwyer, 1994). Food
composition data must contain appropriate details of 2. Identification of key foods
documentation with respect to the data origin, analytical Indian cuisine varies widely across the country
methods, statistical parameters employed and allied according to the region, culture and tradition,
information required by investigators and researchers characterized by the use of different spices, vegetables,
(Dwyer, 1994). Thus, sound food composition grains, fruits and a variety of animal source foods.
databases that are both comprehensive and Analysing all the foods that are consumed in the
representative of foods available and consumed in the country would not be feasible due to the prohibitive
country have become essential tools for a multitude of cost involved and thus it is essential to prioritize foods
public health activities. for compositional analysis. One method to set priorities
is the key foods approach developed by the United
The National Institute of Nutrition (NIN), Hyderabad States Department of Agriculture (USDA) (Haytowitz,
has generated and maintained the Indian food Pehrsson, Smith, Gebhardt, Matthews, & Anderson,
composition tables (IFCT). The first Indian Food 1996). Key foods are defined as those foods that
Composition Table entitled Nutritive value of Indian contribute upto 75% of the nutrients intake by the
Foods and the Planning of Satisfactory Diet was population. The method combines food consumption
published by Akroyd (1937). Several revisions data with its nutrient composition, and ranking the
(Aykroyd, Patwardhan, & Ranganathan, 1951; foods by applying a scoring system to identify the key
Aykroyd, Gopalan, & Balasubramanian, 1963, 1966) foods that contribute significantly to the diet in terms of
have taken place since then and the book was renamed their nutrients (Haytowitz, Pehrsson, & Holden, 2000).
Nutritive Value of Indian Foods (NVIF) in the
subsequent years (Gopalan, Ramasastry, & Large nationwide dietary surveys provide adequate
Balasubramanyam, 1971). The last revision of NVIF information on the different foods consumed and the
was carried out in 1989. contribution of such foods to the overall nutrient intakes
by the population in the country. In India, the National
During primordial development of food composition Nutrition Monitoring Bureau (NNMB) has been
tables, considerable sharing of data took place. The collecting dietary intake data for the states of Andhra
extent of usage of borrowed data was even greater in Pradesh, Gujarat, Karnataka, Kerala, Madhya Pradesh,
developing countries. Most FCT carry forward a large Maharashtra, Orissa, Tamil Nadu, Uttar Pradesh and
proportion of old data derived from outmoded West Bengal since 1972. These 10 states cover about
analytical techniques into newer revised versions. In 3/4th of the geographical area and 2/3rd of the total
any national FCT there are scientifically reliable data, population of the country. Therefore, in order to
though it is difficult to assess what proportion and to identify and prioritize the key foods for sampling and
what extent of the data in the FCTs is accurate. With the analysis, nationwide food consumption survey carried

xii
out by NNMB (NNMB, 2006) in rural areas of India Central, West, South, East and Northeast India (Table
was utilized. Dietary intakes data of 30,244 1). Similar categorization of states into regions is done
individuals of all age groups collected using 24 hour in the National Family Health Surveys (NFHS, 2006)
dietary recall method (Thimmayamma & Rao, 1969) carried out at different time-points. The only exception
was utilized. in this case is the State of Uttar Pradesh which is
considered under central region.
The method adopted to determine key foods for
analysis is the nutrient consumption scoring approach. Table 1. Categorization of the States/UTs into six
However, in the present study, the use of nutrients of different regions.
current or potential health importance as carried out by Central Chhattisgarh; Madhya Pradesh; Uttar
the USDA (Pehrsson, Haytowitz, Holden, Perry, & Pradesh and Uttaranchal
Beckler, 2000) is not used; rather contribution of each East Bihar; Jharkhand; Orissa and West-
food to one or more nutrients is taken into Bengal
consideration. The first step in determining the key North Chandigarh; Delhi; Haryana; Himachal
foods is based on the consumption pattern of different Pradesh; Jammu & Kashmir; Punjab
recipes/foods prepared and used at household level. and Rajasthan
Food wise ingredients are listed and weighted to Northeast Arunachal Pradesh; Assam; Manipur;
represent the amounts consumed by the survey Mizoram; Meghalaya; Nagaland;
respondents. All the foods that are consumed by the Sikkim and Tripura
population are considered and their contributions for South Andaman & Nicobar Islands; Andhra
each nutrient is calculated. The amount of each food Pradesh; Karnataka; Kerala;
consumed is multiplied by the nutrient in the food Lakshadweep; Pondicherry; Telangana
obtained from NVIF to arrive at the nutrient State and Tamil Nadu
contribution per food for the amount consumed by the West Dadra & Nagar Haveli; Diu & Daman;
population. Due to limitations of NVIF, intakes of only Goa; Gujarat and Maharashtra
12 nutrients namely, protein, total fat, iron, calcium,
phosphorus, vitamin A, thiamine, riboflavin, niacin,
The next stage involves categorization of states /UTs
vitamin C and total folic acid including energy, are
according to the frequency distribution of number of
taken into consideration. The relative contribution of
districts for determining the number of districts to be
each food to a particular nutrient is tabulated and sorted
sampled within the state of UT (Table 2). Only one
in descending order. Similar procedure is adopted for
district is selected from each of the northeast states
all the 12 nutrients. Finally, foods are sorted out
except Assam and Arunachal Pradesh due to small area
according to score and cumulative percentage is
and population size. All the States/UTs are categorized
calculated. Foods contributing to maximum number of
into their Natural geographic regions (NGRs) and
nutrients in terms of intake are arranged in descending
wherever NGRs are not available, administrative
order and a total of 227 mutually exclusive foods are
regions of the states/UTs are considered. Once sorted, a
identified as the key foods of the Indian population.
probability proportional to the size of districts is drawn
Given the relative importance of every key food in the
using simple random sampling procedure to include one
Indian diet, similar sample units are adopted for
sample (district) from each NGR or Administrative
collection of each food in order to obtain representative
region.
analytical data for all these foods.

2.1 National food sampling design Table 2. Frequency distribution of States/ UTs for
The next step is to provide the best estimate of the fixing the number of districts to be sampled.
nutrient profile of the key foods identified. This No. of Total No.
involves food sampling, a critical step for generating districts to of
No. of No. of
reliable data representing the composition of the food of be selected districts
Districts States/UTs
interest. The sampling procedure to generate the from each to be
national food composition database for key foods State/UT sampled
involves selecting self-weighing, nationally 1-5 9 1 9
representative estimates of the composition of foods 6-10 4 2 8
(Pehrsson et al., 2000). To this end, a probability 11-20 9 3 27
proportional to size national sampling plan is developed 21-30 7 4 28
to sample the district and analyse the key foods
(Cochran, 1977; Chaudhury & Vos, 1988). In India, the 31-40 4 5 20
population size is not uniform across the States/Union 41-50 1 6 6
Territories (UTs). Therefore, the number of districts in 51-60 0 7 0
each State/UT is considered as the basis for fixing the 61-70 0 8 0
sample size (Census of India, 2001). The country is >70 1 9 9
divided into six broad geographic regions i.e. North, Total 35 107

xiii
Overall, 107 districts out of the total 630 districts adequate number of samples, which takes care of the
representing 17% of the country are selected for the variables affecting their composition in order to obtain
collection of key foods for analysis (Map 1). The representative data (Greenfield et al., 2009; Tarley,
number of districts sampled in each state is presented in Visentainer, Matsushita, & de Souza, 2004). This
Table 3. Due to logistic reasons, the district sampling plan is considered adequate for each food to
headquarters of the selected districts constituted the express the data through distribution of values,
primary sampling units (PSUs) and retail shops in the calculation of mean/median, ranges and coefficient of
main markets of towns constituted the secondary variation taking into account the operational, logistic
sampling units (SSUs). and perishable nature of the food. The mean of the six
regions will represent the national value.
The sampling design thus arrived at provides
geographically well dispersed districts that are 2.3 Validation of sampling design
statistically representative with respect to region and National Bureau of Soil Survey & Land Use Planning
country. A centrally located well connected city is (NBSS & LUP) (Velayutham, Mandal, Mandal, &
identified within each region for region wise collection Sehgal, 1999) has mapped twenty agro-ecological
and compositing of samples (Table 4). The sample size zones in the country. When the selected towns were
varied from a minimum of 11 districts in Northeast super imposed on the agro-ecological map, it was
India to a maximum of 23 in North India to obtain a observed that the spatial distributions of the selected
comprehensive picture of what is being consumed sites were adequately dispersed across all twenty agro-
regionally; through compositing at regional level ecological zones in the country indicating adequate
(Figure 1), it was possible to reduce the cost of analysis representation of the entire country.
and still produce the most reliable estimate of nutrient
content in food. The sampling design also ensures

Map 1. Sample collection centres and zones.

xiv
Table 3. Number of primary sampling units sampling sites are categorised into six regions therefore,
(districts) in each State/UT. food sampling is carried out region-wise.
Table 4. Regional compositing centres and sample
No. of
Sl. Total No. size of each region.
State name Districts
No. of Districts
Selected Region Regional Sample size
1 Andhra Pradesh 23 4 Compositing centre
2 Arunachal Pradesh 16 2 North Delhi 23
3 Assam 27 3 East Kolkata 20
4 Bihar 38 9 South Bangalore 19
5 Chhattisgarh 18 3 West Mumbai 12
6 Goa 2 1 Central Varanasi 22
7 Gujarat 25 4 North East Guwahati 11
8 Haryana 21 4
9 Himachal Pradesh 12 3 All plant foods, egg and poultry are continuously
Jammu and sampled in batches from the selected sampling sites in
10 15 3
Kashmir the country (Figure 1). Purchase, collection and
11 Jharkhand 24 4 delivery to the laboratory is staggered to minimise any
12 Karnataka 30 4 nutrient loss that may occur prior to analysis. All the
13 Kerala 14 3 samplers are trained in-house and on-site in one district
14 Madhya Pradesh 50 8 to reduce intra and inter sampler variability and also to
15 Maharashtra 35 5 gain practical experience in order to ensure consistency
16 Manipur 9 1 in the handling methods such as packaging, storage and
17 Meghalaya 7 1 transportation. Each food sampler reaches the sampling
18 Mizoram 8 1 site with adequate necessary supplies and information
19 Nagaland 11 1 on the samples to be collected, method of collection,
20 Orissa 30 4 amount to be sampled, labeling and transportation to
21 Punjab 20 3 the regional compositing centre. Detailed instructions
22 Rajasthan 32 7 specifically customized for the type of foods to be
23 Sikkim 4 1 sampled are given to each food sampler. All samplers
24 Tamil Nadu 32 5 are instructed not to sample fresh produce with signs of
25 Tripura 4 1 spoilage or intrinsic damage. The sampling of
26 Uttarakhand 13 3 perishable foods is carried out using coolers and ice
27 Uttar Pradesh 71 8 packs/dry ice.
28 West Bengal 18 3
Union Territories Upon reaching the sampling town/city of the particular
Andaman & district, the samplers identify a number of
A 3 1
Nicobar wholesale/big retail shops spread across the city. One
B Chandigarh 1 1 wholesale/big retail shop is then selected at random for
Dadra and Nagar procuring the food items. If any vegetal food has more
C 1 1
Haveli than one cultivar available in the market, the sampler is
D Daman and Diu 2 1 instructed to pick up all the cultivars. In case any
E Lakshadweep 1 1 specific food item is not available at the primary
National Capital sampling shop, the samplers are advised to proceed to
F 9 2
Territory of Delhi the next shop to look for the missing items. Sampling
G Puducherry 4 1 perishable food items requires coordination and
Total 630 107 transportation methods to ensure that foods arrive at the
regional compositing centres within a few hours of
2.4 Sample collection, handling and transportation purchase. Maintaining short duration from sampling
Sample collection, handling and transportation are point to reaching the compositing centre is critical to
critical to ensure integrity of the samples and preserve food integrity. Therefore, all samplers collect
subsequent accurate estimation of nutrient values food samples simultaneously from multiple cities in the
(Trainer et al., 2010). The national food sampling plan region and reach the regional composting centres at an
has a wide geographical dispersion with 107 sampling appointed day and time.
sites selected according to probability-proportional to
size. A systematic protocol was developed for Virtually no food material can be analysed in its
collection and handling of various types of foods in entirety. Therefore, careful sampling techniques are
order to optimize the sample integrity and thereby the required to obtain representative samples. All irrelevant
stability of nutrients at the point of consumption. The extraneous matter is removed from the sample. Edible

xv
portion of the fresh produce are separated out and 2.5 Sampling plan for meat & meat products and
composite samples of each food are prepared. In case of inland fish & shellfish
staple foods like rice and wheat, individual units from Due to logistic reasons, all meat and meat products
every sampling point of the region are collected and including inland fish are collected from the regional
analysed individually. Similar varieties of some fruits compositing centres only. However, six numbers of
and vegetables within the species are composited and each meat sample is collected from six different outlets
analysed. Thus, a composite sample is a homogenous dispersed spatially across the city. Different meat cuts
mixture of several samples of the same food collected of all animals including organ meat are collected from
from within the specified regions as per the sampling every shop. The bone and connective tissues are
plan (Figure 1). Compositing reduces nutrient removed, extra fat is trimmed as per the current practice
variability by increasing the effective sample size. Two in the regions and ready-to-cook samples are collected
aliquots of the composited samples from each of the six from the butcher. Six samples of each body part or
regions are transported by air to NIN, Hyderabad. One organs collected from every shop are composited. Two
aliquot is used for analysis while another is stored as aliquots of composited samples are collected,, frozen
reserve sample. under dry ice and transported by air under frozen
condition to NIN for analysis. Similarly for inland fish
and shellfish, samples are cleaned, scaled/skinned,
eviscerated and deboned at the shop itself and only
edible portion is collected from six different outlets.
After compositing, the samples are sealed/air lock and
frozen under dry ice and transported to NIN for
analysis.

2.6 Sampling plan of marine fish and shellfish


All marine samples are collected directly from the fish
landing ports stratified into east and west coast of the
country to capture the variety of marine fish and
shellfish consumed in the country. The marine products
landing ports identified by the Central Marine Fisheries
Research Institute, Cochin is used for sampling the fish
Figure 1. Overview of food sample compositing at and shellfish (Map 2).
regional centre.

Sample Collection Centers


Map 2. Fish and other sea food sampling sites.

xvi
Simple random sampling procedure is used to select (5) (Table 5). All the methods adopted here have been
three sites from the two coastal belts in India for fully scrutinized for their robustness in analysing the
collection of fish and shellfish. The selected sites are compound of interest in different food matrices of
Vishakhapatnam, Chennai and Mandapam from east different foods types.
coast belt as well as Mumbai, Goa and Kochi from
west coast belt. All varieties of marine fish and shellfish 2.8 Quality assurance and quality control (QAQC)
available at the time of sampling at all the six landing scheme
sites are collected. All samples are cleaned, Analytical Quality Assurance (QA) plan was designed
scaled/skinned, eviscerated and deboned at the to monitor the performance of the measurement
collection site and only edible portion is composited. systems to maintain statistical control and provide rapid
Two identical composited samples are collected and feedback so that corrective measures could be taken
transported to NIN by air in frozen condition under dry before data quality was compromised. The programme
ice, for analysis. ensures that reported data were sufficiently complete,
comparable, representative, unbiased and precise so as
Upon arrival at the laboratory, the samples are checked to be suitable for their intended use. Certified Reference
for sample integrity. Fresh vegetables are expected to Material (CRMs) in which one or more properties are
arrive at the laboratory cold and fresh in acceptable well quantified is used for calibration of analytical
conditions, while frozen meat or fish samples are to be methods and to ensure data quality. The CRMs are
without any apparent sign of thawing. Any damaged procured from the European Commission Community
sample was immediately discarded and logged onto the Bureau of Reference (BCR), Belgium and the National
list for collection in the next sampling cycle. Institute of Standards and Technology (NIST),
Descriptions of all sample handling, processing, and Gaithersburg, USA.
distribution of composite samples for analysis is
maintained. Each sample is assigned an alpha numeric As far as possible, certified reference materials (CRM)
code upon arrival at the laboratory and all subsequent are used in this study, however, due to the prohibitive
analysis and documentation is linked to that number. cost of CRMs, market rice sample is used as in-house
All samples are stored at appropriate location or at quality control material with every batch of analysis.
ambient temperature in the laboratory based on the For this, a relatively large amount of the rice was
sample perishability. homogenized and kept under controlled conditions.
While market rice does not have a certified value, it
2.7 Analytical parameters develops an expected value through repeated analysis.
Interest in food components is expanding rapidly and The rationale for the development of control
the need to access core data on more nutrients and composites is driven by the need for precision and
bioactive substances in foods is far out-stripping the accuracy of data generated for the food samples.
amount of data that is available. Special interest Control composites and CRM are included according to
database on emerging bioactive components in foods the level of validation needed for specific foods and
are necessary to meet the increasing demands of health nutrients. Regular participation in external proficiency
professionals, dieticians, policy makers, epidemiologist testing programmes assured quality of the data
studying the relationships between diet and health, as generated in the laboratory.
well as consumer interest in what is in the food they eat.
In view of the demand for newer components in foods, 3. Conclusions
it was decided to undertake a comprehensive analysis of
nutrients and bioactive components in all key foods. The current national sampling plan addresses the key
Official methods of analysis of Association of Official foods identified in the Indian food supply but does not
Analytical Chemist (AOAC) or if no AOAC method include food specific to the sub-population of the
was available, other appropriate and reliable analytical country. The Indian national food composition database
methods that have undergone collaborative evaluations programme was initiated in India in 2011 with the
were tested and adopted. Each method was standardized objective of generating and improving the quantity and
in the laboratory and validated as per the IUPAC/ quality of food composition data in the country.
AOAC method validation procedures with respect to Adequate infrastructure was developed at the National
precision, accuracy, simplicity, cost-effective, Institute of Nutrition, Hyderabad to meet the analytical
sensitivity and selectivity. About 200 discrete food requirements for all the components in foods. The
constituents including sub-components were identification of key foods, statistically derived
standardized for each food in the new food composition sampling plan and analytical parameters described
database representing proximate principles (8), energy above provide what may be called an ideal plan. This
(1), water-soluble vitamins (13), fat soluble vitamins ideal plan involves sampling all key foods identified as
(17), carotenoids (11), individual free sugars (5), important in the Indian dietary supply from
oligosaccharides (4), minerals (20), organic acids (8), geographically dispersed areas across India covering all
fats and fatty acids (40), amino acid composition (20), agro-ecological zones of the country. The ideal plan
sterols (4), polyphenols (39), and bioactive components also includes the analysis of more than 150 analytical

xvii
Table 5. Analytical methods of nutrient and bioactive components.
Analyte Method Reference
Moisture Gravimetric using vacuum /Hot air oven AOAC 934.01
Titrimetry by combustion/Kjeldahl/Mixed
Protein AOAC 2001.11; Jones (1941)
catalyst
Ash Gravimetric using Muffle furnace AOAC 942.05
Gravimetry; Ether extraction using Soxhlet
Total fat AOAC 963.15
apparatus
Total, soluble and
Enzymatic-gravimetric AOAC 991.43
insoluble dietary fiber
Available carbohydrate Calculation by difference Greenfield & Southgate (2003)
Trienzyme extraction and
AOAC 991.43; AOAC 985.29
spectrophotometry
Merrill & Watt (1973); FAO / INFOODS
Energy Atwater conversion factors
Guidelines (2012)
Thiamin Fluorometry AOAC 942.23; Ramasastri (1975)
Riboflavin Turbidometric-Microbiological assay AOAC 940.33; AOAC 960.46
Niacin Turbidometric-Microbiological assay AOAC 985.34; 960.46
Pantothenic acid RP-HPLC with UV detector David & Harvey (2000)
Vitamin B6 HPLC-fluorometric detection AOAC 985.32; Ollilainen (2008)
Biotin U-HPLC and LC-ESI-IT-MS method Holler et al. (2006)
Trienzyme Extraction and U-HPLC - UV or Finglas et al. (1999); Vahteristo et al. (1996);
Vitamin B9
fluorescence detection AOAC 2011.06; AOAC 2013.13
Vitamin C RP-HPLC AOAC 985.33; Keating & Haddad (1982)
Vitamin E HPLC AOAC 992.03; AOAC 2012.10
Vitamin A HPLC AOAC 974.29; Bieri et al. (1979)
Carotenoids HPLC Delia & Mieko (2004)
Vitamin D2 & D3 RP- HPLC-APCI-MS. AOAC 982.29
Vitamin K1 & K2 RP- HPLC-APCI-MS AOAC 992.27
Free sugars HPLC-RID AOAC 2013.12
Calculated from the increase in the amount
Starch Casterline et al. (1998)
of glucose by using conversion factor
Oligosaccharides
(Raffinose, Stachyose, Frias et al. (1994); Johansen et al. (1996);
HPLC
Verbascose and Sanchez-Mata et al. (1998)
Ajucose)
Iron, Zinc, Copper,
Manganese, Potassium, Atomic Absorption Spectrophotometry
Magnesium, Sodium, (AAS)
Calcium, Aluminium
Lead, Cadmium,
AOAC 968.08; AOAC 999.10; AOAC 999.11
Nickel, Cobalt, Graphite furnace Atomic Absorption
Chromium, Lithium, Spectrophotometry
Molybdenum
Arsenic, Antimony, Atomic Absorption Spectrophotometry
Mercury, and Selenium (Hydride generation)
AOAC 935.45; AOAC 995.11; Fiske &
Phosphorus Colorimetry
Subbarow (1925)
Heavy and trace metals
Lead, Mercury,
Antimony, Cadmium,
Molybdenum, Inductively Coupled Plasma Mass
Selenium, Arsenic, Spectrometry (ICP-MS) AOAC 2013.06
Cobalt, Nickel,
Chromium, Aluminum,
Lithium
Citric acid, Malic acid,
Fumaric acid, Succinic
acid, Lactic acid, Cis- HPLC AOAC 969.30; AOAC 950.35; AOAC 948.14
Aconitic acid, Tartaric
acid and Quninic acid

xviii
Table 5. Continue
Analyte Method Reference
Oxalic acid (Total)
Soluble oxalic acid Fast- HPLC Moreau & Savage (2009)
Insoluble oxalic acid
Gas Chromatography with Flame Ionization
Fatty acid profile AOAC 996.06; AOAC 996.01; AOAC 2012.13
Detector
Amino acid analyzer (Ion exchange AOAC 994.12; AOAC 985.28; Landry &
Amino acid profile
chromatography) Delhaye (1992)
Stigmasterol, -
Sitosterol, Campesterol,
Gas Chromatography (GC)
Ergosterol, 5-alpha- AOAC 922.06; Sorenson & Sullivan (2007)
Cholestenol
Polyphenols HPLC Sakakibara et al. (2003)
Phyates Ion Exchange and Spectrophotometry AOAC 986.11-1988
Total Saponin Colorimetry Dini et al. (2009)

parameters in each food representing six regions of the standard deviation provides estimates of the content
country to enable region specific nutritional and variability. The ambitious plan could be implemented
epidemiological data interpretation. For every food due to the generous funds received from the Indian
sampled under this design, composite nutrient means Council of Medical Research, Department of Health
are determined for each region and the means of six Research, Government of India, New Delhi.
regions form the country wide average, wherein the

xix
General information

The new Indian Food Composition Tables (IFCT) 2017 3.2 Available carbohydrate is the sum of total free
is the major source of food composition data in India, sugars and total starch. Free sugars are individual
generated, developed, managed and maintained by the monosaccharides (galactose, glucose and fructose) and
National institute of Nutrition (ICMR), Hyderabad. All disaccharides (sucrose, lactose and maltose). The
data except for poultry and egg pertains to raw food. values for available carbohydrate have generally been
None of the food sampled for analysis is fortified and it obtained from the sum of individually analyzed values
represents only inherent values. The uniqueness of the for these components and will differ with figures for
IFCT is that all nutrient values presented here have carbohydrate by difference. Available carbohydrates
been derived from comprehensive national food are those which is digested and absorbed, and are
sampling followed by analysis and contains only glucogenic in human corresponding to the term
analytical data. The data set were carefully scrutinized glycaemic carbohydrates. For conversion between
in detail for consistency and validity, using carbohydrate weights and monosaccharide equivalents,
FAO/INFOODS Guidelines for Checking Food the factors shown in Table 2 was used.
Composition Data prior to Publication of a User
Tables/Database version 1.0 (2012). 3.3 Total dietary fibre (TDF) is made of complex and
heterogeneous polymeric materials such as soluble and
1. Food identification insoluble polysaccharides and non-digestible
The Food entity is described by its most common oligosaccharides, as well as a range of non-swellable,
english name, scientific name and photographs of the more or less hydrophobic compounds such as cutins,
food sampled for analysis in order to provide as much suberins and lignins. Currently three different AOAC
description as possible. Scientific names consisting of approved methods for measuring TDF values are
the genus and the species are provided for clarity and available. TDF was analyzed using enzymatic
to avoid confusion. Foods have been arranged gravimetric method (AOAC 991.43).
alphabetically by english name for easy identification.
The names of foods are also listed in regional official 3.4 Protein values were calculated from the estimated
Indian languages namely Assamese, Bengali, Gujarati, total nitrogen in the food using the Jones (1941)
Hindi, Kannada, Kashmiri, Konkani, Malayalam, conversion factors (Table 3). Protein values for
Manipuri, Marathi, Nepali, Oriya, Punjabi, Sanskrit, soybean and mushrooms contain considerable non-
Telegu and Urdu to make them acquiescent with the protein nitrogen (NPN) in several form including urea,
local or regional needs. For animal source foods, the purines & pyrimidine. Therefore, NPN was estimated
specific body part sampled for analysis is also given. and subtracted from total nitrogen of mushrooms
Each food tabulated has a unique four character alpha- before multiplying with the Jones factor.
numeric identification code. The alphabetic food
character indicates the food group and the numeric Table 1. Food groups in the IFCT.
character(s) represent a record position within a No. of food
Code Food groups
category. This allows convenient tracking of the data entries
for each food throughout the food composition A Cereals and Millets 24
database.
B Grain Legumes 25
C Green Leafy Vegetables 34
2. Food groups
D Other Vegetables 78
Foods with common characteristics have been placed
E Fruits 68
together and arranged in groups (Table1). Each food
F Roots and Tubers 19
group is preceded by text covering points of specific
relevance to the foods in that group. All foods have G Condiments and Spices 33
been categorized into 20 food groups and the number H Nuts and Oil Seeds 21
in parenthesis indicates the total number of foods I Sugars 2
present in each group. A total of 528 foods have been J Mushrooms 4
analyzed for more than 150 parameters and presented K Miscellaneous Foods 2
under different nutrient component parameter. L Milk and Milk Products 4
M Egg and Egg Products 15
3. Information on nutrients N Poultry 19
O Animal Meat 63
3.1 Proximate components include moisture, protein, P Marine Fish 92
total fat, ash and carbohydrates. The Difference Q Marine Shellfish 8
between 100 and the sum of proximate components R Marine Mollusks 7
including total dietary fibre represents carbohydrate S Fresh Water Fish and Shellfish 10
by difference. T Edible Oils and Fats 9

xx
Table 2. Conversion of carbohydrate weights to monosaccharide equivalents.
Equivalent after Conversion to
S. No. Carbohydrate
Hydrolysis (g/100g) monosaccharide equivalent
1 Monosaccharides e.g. glucose 100 No conversion necessary
2 Disaccharides e.g. sucrose, lactose, maltose 105 x 1.05 or 0.95
3 Oligosaccharides
a. Raffinose (trisaccharide) 107 x 1.07 or 0.93
b. Stachyose (tetrasaccharide) 108 x 1.08 or 0.93
c. Verbascose (pentasaccharide) 109 x 1.09 or 0.92
4 Polysaccharides e.g. starch 110 x 1.10 or 0.90

Table 3. Jones factors for conversion of nitrogen to mass spectrophotometry (ICP-MS). Phosphorus was
protein. determined by spectrophotometric method.
Food Conversion Factor
Barley and its Flour; Rye 3.8 Thiamin, Riboflavin and Niacin: Thiamin was
5.83 determined chemically by the thiochrome procedure
and its flour; Oats
Rice and its flour 5.95 and riboflavin by microbiological method. Niacin is
Wheat whole 5.83 determined by microbiological method. The values
Wheat bran 6.31 represent only preformed niacin and do not include the
Refined wheat flour (Maida) 5.70 niacin contributed by tryptophan, a niacin precursor.
Almonds 5.18 Niacin equivalent applies to the sum of the preformed
Peanuts 5.46 niacin and the amount that could be derived from
Soybean 5.71 tryptophan can be calculated as
Cashew nuts, pistachio nut, Niacin equivalents (mg) = Niacin (mg)+ (Tryptophan,
5.30 mg / 60).
Chest nut
Egg whole 6.25
Meat and Fish 6.25 3.9 Vitamin C data include both ascorbic and L-
Milk and milk products 6.38 dehydroascorbic acids, as both forms are biologically
Sunflower seeds 5.30 active, the sum of which is expressed as total ascorbic
Food where specific factor acid content.
6.25
is not listed
3.10 Vitamin B6 occurs in foods as pyridoxine,
3.5 Total fat content of foods is determined by pyridoxal, pyridoxamine and their phosphates which
gravimetric methods, including acid hydrolysis and were estimated by HPLC. The sum of all forms
extraction methods using a mixed solvent system of represents vitamin B6.
chloroform and methanol. Total fat includes the
triglyceride and other lipid components such as 3.11 Pantothenic acid in foods was determined by
glycerol, sterols and phospholipids. liquid chromatographic methods.

3.6 Food energy is expressed in kilojoules (kJ) Table 4. Metabolizeable energy conversion factors.
calculated based on the Atwater system for determining
energy values (Table 4). The data represent Component kJ/g kcal/g
physiologically available energy, which is the energy
value remaining after digestive and urinary losses are Protein 17 4
deducted from gross energy. Food energy in kilojoules Fat 37 9
(kJ) can be converted using the formula 1 kcal = 4.18 Available 17 4
kJ carbohydrate
Fibre 8 2
Alcohol 29 7
3.7 Minerals and trace elements included in the table
are Aluminium, Arsenic, Cadmium, Calcium, 3.12 Food folate values are analyzed using the
Chromium, Cobalt, Copper, Iron, Lead, Lithium, trienzyme procedure and liquid chromatography. Food
Magnesium, Manganese, Mercury, Molybdenum, folate was expressed as the sum of one or more
Nickel, Phospohorus, Potassium, Selenium, Sodium individual folate vitamers namely 5-methyl
and Zinc. Except phosphorus, levels of all minerals and
tetrahydrofolate, 10-formyl folic acid, 5-formyl
trace elements are determined by atomic absorption tetrahydrofolic acid and tetrahydrofolic acid.
spectroscopy (AAS) or inductively coupled plasma

xxi
3.13 Vitamin A content is expressed as retinol and variety of foods especially fruits, berries and
provitamin A carotenoid. The groups of plant pigments vegetables. Organic acids cis-aconitic acid, citric acid,
that are precursors of vitamin A are called carotenoids. fumaric acid, mallic acid, quinic acid, succinic acid and
Individual carotenoids available in the IFCT includes tartaric acid were determined in single liquid
Lutein, zeaxanthin, lycopene, -cryptoxanthin, - chromatographic run. Soluble, insoluble and total
carotene, -carotene, -carotene and total carotenoids. oxalates were determined separately by HPLC method.
The body can utilize these inactive forms once they are The organic acids are energy contributing components,
converted to the active form, retinol. Vitamin A although it varies between the different organic acids.
activity values in Retinol Activity Equivalents (RAE) According to the Codex Alimentarius Commissions
are calculated from the content of individual Guidelines for Nutrition Labeling, the energy
carotenoids using appropriate factors. Incidentally, conversion factor for organic acids is 13 kJ/g.
there are many conversion factors for carotenoids and However, organic acids have not been included in the
no universal factor exists. total energy of foods given in the IFCT.

3.14 Vitamin D have been reported in the IFCT which 3.20 Polyphenols exhibit highly diverse structures
is lacking in many food composition databases. characterized by the presence in their structure of one
Ergocalciferol or vitamin D2 content in plant foods or several phenolic groups. The recognition of the
measured by LC-MS has been reported for the first antioxidant properties of polyphenols, and their
time in the world. Cholecalciferol or vitamin D3 in probable role in the prevention of various diseases
animal source foods including 25 hydroxy-D3 associated with oxidative stress has generated great
measured by LC-MS/MS has also been reported. The interest. Polyphenols are found abundantly in our diet
availability of new analytical vitamin D data in foods and over 500 different molecules are known to be
will permit dietary intake assessment. Vitamin D2 present in foods. The IFCT presents data on 37
(ergocalciferol) made commercially has been reported individual and total polyphenols present in key Indian
to have the similar potency in human. Total vitamin D foods.
activity has been taken as the sum of vitamin D3
(cholecalciferol) and five times 25-hydroxy vitamin D3 3.21 Cholesterol values are generated primarily by gas
(25-hydroxy cholecalciferol), where data are available. liquid chromatographic method in foods of animal
origin assuming that cholesterol is present only in
3.15 Vitamin E in food is presented as tocopherols and animal origin foods. Cholesterol values are expressed
tocotrienols and its isomers. The new Dietary as mg/100g food. To convert to mmol cholesterol,
Reference Intake (DRI) for vitamin E (Krinsky, 2000) divide the values by 386.6.
has stated that with the exception of -tocopherol all
other individual isomers of tocopherols and 3.22 Plant sterols data on campesterol, stigmasterol,
tocotrienols do not contribute to vitamin E activity, and -sitosterol are obtained by gas-chromatographic
nevertheless, they are included in the database. procedures and summed to calculate total phytosterols.

3.16 Vitamin K data as phylloquinone in plant foods 3.23 Oligosaccharides are indigestible but the
and menaquinone in animal foods estimated using beneficial colonic bacteria break them down in the
liquid chromatography are presented in the IFCT. large intestine. In the recent times there is great interest
in the health properties of non-digestible
3.17 Fatty acid profile is obtained as the percentage of oligosaccharides (NDO) as prebiotic compounds. Data
fatty acid methyl esters determined by gas liquid on the oligosaccharide content in foods are very
chromatographic (GLC) analysis. Fatty acids are meager, making it difficult to assess oligosaccharide
expressed as the actual quantity of fatty acid in mg per consumption of any population in the world. Therefore,
100g of edible potion of food calculated using content of raffinose, stachyose, verbascose and ajugoes
Sheppard conversion factor as detailed in Weihrauch et in key Indian foods is presented.
al. (1977). Detailed information on individual fatty
acids of each food including values for total saturated, 3.24 Saponins consist of a polycyclic aglycones
monounsaturated and polyunsaturated fatty acids are attached to one or more sugar side chains and are found
reported. in most vegetables, beans and herbs. Saponins were not
destroyed by processing or cooking and have many
3.18 Amino acid profile of each food is determined by health benefits.
three different analyses. Tryptophan is determined by
alkaline hydrolysis, methionine and cystine by 3.25 Phytate is commonly known as phytic acid,
performic oxidation and the rest of the amino acids by inositol hexaphosphate and IP-6. It has received
acid hydrolysis. The amino acid profile of each food is considerable attention as anti-nutrient because it binds
expressed as g/100 g protein. minerals in the digestive tract, making them less
available metabolically to our bodies. However, in the
3.19 Organic acids is naturally present in a wide recent years, some novel metabolic effects of phytate

xxii
or some of its degradation products have been The data presented in this book is the nutrient mean of
recognized as antioxidant and may help fight some all six regions representing the country wide value
cancers and other diseases. where the standard deviation represents the variation of
the particular nutrient. The second type of sample is the
4. The expression of nutrient values individual sample of rice and wheat collected from the
All foods are expressed per 100g edible portion. 107 sampling sites and analysed individually which
Generally the values have been expressed to a constant increased variability by increasing the effective sample
number of decimal places for each nutrient. The values size. Such samples were drawn only for the main
of the more variable vitamins or minerals and trace staples in the country and not for other foods due to the
elements have been expressed to less than their usual high cost associated with such analysis. The third type
number of places where greater values render the extra of samples are those of food within the species which
places non-significant. were also analysed according to varieties/cultivars for
some foods.
5. Nutrient identification-Tagnames
A unique abbreviation for a food component developed The values of six separate regions namely East,
by International Network of Food Data Systems Northeast, North, West, South and Central India
(INFOODS), have been used to aid in data interchange. obtained from compositing adequate number of similar
Tagnames unambiguously indicate how the nutrient foods collected from within the region was tabulated.
data are obtained indicating the methods of analysis The mean value of six regional data was then used to
used for the data. In case data was derived by calculate the national value with standard deviation to
calculation, tagname even indicates the formula used represent the variation within each nutrient. The
for calculation. INFOODS Tagnames, utilized meanSD of all nutrients and bioactive components in
worldwide, facilitate international data interchange and foods are tabulated to represent the user database or the
harmonization. Indian Food Composition tables (Figure 1). All blank
spaces in the nutrient tables represents below
6. Data documentation detectable limit of the particular method used for
The alpha-numeric code provides a unique food analysis.
identifier within the IFCTs. The foods are sorted Electronic format allow capturing higher volume of
alphabetically in the tables. All analytical data data, easier to update and can reach wider distribution
scrutinized against quality control data, unit of if they are made publicly available. The region specific
expression, conversion factors and calculations applied database is available in the electronic version at the
to each nutrient data and accepted after all criteria were National Institute of Nutrition (NIN). Regional foods
met. The metadata was compiled in the archival may have a different nutrient profile that may differ
database which has all the information on the sampling from national average and hence individuals seeking
plan, numbers of samples analyzed, analytical methods local specific nutrient data are encouraged to obtain
used and quality assurance procedures in place. region specific data from NIN.

Figure 1. Indian food composition tables-data flow.

xxiii
xxiv
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xxix
Abbreviations
A. Assamese kJ kilo Joule
AAS Atomic Absorption Spectroscopy Kon. Konkani
AOAC Association of Official Analytical M. Manipuri
Chemists Mal. Malayalam
APCI Atmospheric Pressure Chemical Mar. Marathi
Ionization Normality
N
B. Bengali Nepali
N.
BV Biological Value Nutritional Advisory Committee
NAC
CFTRI Central Food Technological Research Non-digestible oligosaccharides
NDO
Institute
NFHS National Family Health Survey
CHO Carbohydrate
NIN National Institute of Nutrition
Common Common name
NNMB National Nutrition Monitoring Bureau
CRM Certified Reference Material
NRFA Nutrition Research Funds Association
DRI Dietary reference intake
EAA Essential Amino Acids NRL Nutrition Research Laboratories
ESI Electro Spray Ionization NVIF Nutritive Value of Indian Foods
FAO Food and Agriculture Organization of O. Oriya
the United Nations P. Punjabi
FAOSTAT Food and Agriculture Organization PEM Protein Energy Malnutrition
Statistics PER Protein Efficiency Ratio
FCT Food Composition Tables PSUs Primary Sampling Units
G. Gujarati PUFA Polyunsaturated Fatty Acids
GC Gas Chromatography QAQC Quality assurance and quality control
GLVs Green Leafy Vegetables
RAE Retinol equivalent activity
H. Hindi
RID Refractive index detector
HPLC High Performance Liquid
RP Reversed phase
Chromatography
S. Sanskrit
ICMR Indian Council of Medical Research
Sci. Scientific name
ICP-MS Inductively Coupled Plasma Mass
SD Standard deviation
Spectrometry
SDF Soluble Dietary Fibre
IDA Iron Deficiency Anemia
SSUs Secondary sampling units
IDF Insoluble Dietary Fibre
Tam. Tamil
IDF International Diabetes Federation
TDF Total Dietary Fibre
IFCT Indian Food Composition Tables
Tel. Telugu
INFOODS International Network of Food Data
U. Urdu
Systems
UT Union territory
IP-6 Inositol hexaphosphate
UV Ultra violet
IRFA Indian Research Fund Association
VAD Vitamin A deficiency
IU International Units
WHO World Health Organization
Kan. Kannada
Kash. Kashmiri
Kh. Khasi

xxxi
Table 1
PROXIMATE PRINCIPLES
AND
DIETARY FIBRE
1
2
Table 1. PROXIMATE PRINCIPLES AND DIETARY FIBRE
(All values are expressed per 100g edible portion; All blank space in the table represent below detectable limit)

Dietary Fibre

No. of Regions
Moisture Protein Ash Total Fat Carbohydrate Energy
Food code

Total Insoluble Soluble

g KJ

Food Name WATER PROTCNT ASH FATCE FIBTG FIBINS FIBSOL CHOAVLDF ENERC

A CEREALS AND MILLETS


A001 Amaranth seed, black (Amaranthus cruentus) 1 9.89 14.59 2.78 5.74 7.02 5.76 1.26 59.98 1490

Amaranth seed, pale brown (Amaranthus


A002 6 9.200.40 13.270.34 3.050.30 5.560.33 7.470.09 5.800.17 1.670.21 61.460.60 148910
cruentus)
A003 Bajra (Pennisetum typhoideum) 6 8.970.60 10.960.26 1.370.17 5.430.64 11.490.62 9.140.58 2.340.42 61.780.85 145618

A004 Barley (Hordeum vulgare) 6 9.770.38 10.940.51 1.060.22 1.300.20 15.640.64 9.980.62 5.660.68 61.290.77 132119

A005 Jowar (Sorghum vulgare) 6 9.010.77 9.970.43 1.390.34 1.730.31 10.220.49 8.490.40 1.730.40 67.681.03 139813
3

A006 Maize, dry (Zea mays) 6 9.260.55 8.800.49 1.170.16 3.770.48 12.240.93 11.290.85 0.940.18 64.771.58 139825

A007 Maize, tender, local (Zea mays) 6 68.290.52 3.570.42 0.380.04 1.400.30 3.670.26 3.230.23 0.430.07 22.690.94 5027

A008 Maize, tender, sweet (Zea mays) 4 74.400.71 4.160.41 0.360.06 1.350.07 3.300.51 2.710.53 0.590.11 16.420.89 40514

A009 Quinoa (Chenopodium quinoa) 1 10.43 13.11 2.65 5.50 14.66 10.21 4.46 53.65 1374

A010 Ragi (Eleusine coracana) 5 10.890.61 7.160.63 2.040.34 1.920.14 11.181.14 9.510.65 1.670.55 66.820.73 134210

A011 Rice flakes (Oryza sativa ) 6 10.360.53 7.440.35 0.850.13 1.140.11 3.460.32 2.650.34 0.810.12 76.750.96 148016
Table 1. Proximate Principles and Dietary Fibre

A012 Rice puffed (Oryza sativa ) 6 9.400.22 7.470.15 1.280.10 1.620.13 2.560.33 1.760.13 0.800.38 77.680.54 15144

A013 Rice, raw, brown (Oryza sativa ) 6 9.330.39 9.160.75 1.040.18 1.240.08 4.430.54 3.600.55 0.820.15 74.800.85 148010

A014 Rice, parboiled, milled (Oryza sativa ) 6 10.090.43 7.810.63 0.650.08 0.550.08 3.740.36 2.980.35 0.760.09 77.160.76 14718

A015 Rice, raw, milled (Oryza sativa ) 6 9.930.75 7.940.58 0.560.08 0.520.05 2.810.42 1.990.39 0.820.22 78.241.07 149115

A016 Samai (Panicum miliare) 6 11.360.19 10.130.45 1.340.16 3.890.35 7.720.92 5.450.48 2.270.52 65.551.29 144919

A017 Varagu (Setaria italica) 5 14.230.45 8.921.09 1.720.27 2.550.13 6.390.60 4.290.82 2.110.34 66.191.19 138810

A018 Wheat flour, refined (Triticum aestivum) 6 11.340.93 10.360.29 0.510.07 0.760.07 2.760.29 2.140.30 0.620.14 74.270.92 147216
Table 1. Proximate Principles and Dietary Fibre

Dietary Fibre

No. of Regions
Moisture Protein Ash Total Fat Carbohydrate Energy
Food code

Total Insoluble Soluble

g KJ

Food Name WATER PROTCNT ASH FATCE FIBTG FIBINS FIBSOL CHOAVLDF ENERC

A019 Wheat flour, atta (Triticum aestivum) 6 11.100.35 10.570.37 1.280.19 1.530.12 11.360.29 9.730.47 1.630.64 64.170.32 13407

A020 Wheat, whole (Triticum aestivum) 6 10.581.11 10.590.60 1.420.19 1.470.05 11.230.77 9.630.19 1.600.75 64.721.74 134723

A021 Wheat, bulgur (Triticum aestivum) 6 8.610.32 10.840.75 1.230.06 1.450.02 8.810.45 6.560.20 2.250.38 69.060.74 14306

A022 Wheat, semolina (Triticum aestivum) 6 8.940.68 11.380.37 0.800.17 0.740.10 9.720.74 8.160.58 1.550.18 68.430.99 139618

A023 Wheat, vermicelli (Triticum aestivum) 6 9.590.37 9.700.52 0.600.04 0.450.03 9.280.69 7.530.51 1.750.24 70.390.61 13928

A024 Wheat, vermicelli, roasted (Triticum aestivum) 6 7.610.47 10.370.70 0.560.04 0.490.05 9.550.40 7.790.29 1.760.18 71.420.71 142313

B GRAIN LEGUMES
B001 Bengal gram, dal (Cicer arietinum) 6 9.180.58 21.551.45 2.100.10 5.310.06 15.150.17 12.670.22 2.480.15 46.721.29 137710
4

B002 Bengal gram, whole (Cicer arietinum) 6 8.560.37 18.770.42 2.780.13 5.110.11 25.220.39 22.700.60 2.520.87 39.560.16 12019

B003 Black gram, dal (Phaseolus mungo) 6 9.160.35 23.060.59 3.170.02 1.690.12 11.930.26 7.580.13 4.350.15 51.000.80 13569

B004 Black gram, whole (Phaseolus mungo) 6 8.700.33 21.970.63 3.350.03 1.580.06 20.410.06 15.470.05 4.940.07 43.990.76 12195

B005 Cowpea, brown (Vigna catjang) 6 9.420.39 20.360.59 2.900.11 1.150.06 11.540.13 8.750.09 2.800.05 54.620.49 13407

B006 Cowpea, white (Vigna catjang) 1 9.32 21.25 2.83 1.14 11.70 8.91 2.79 53.77 1340

B007 Field bean, black (Phaseolus vulgaris) 1 9.57 19.93 2.73 0.92 23.40 17.99 5.41 43.46 1155

B008 Field bean, brown (Phaseolus vulgaris) 1 8.74 19.90 2.74 0.98 22.40 17.32 5.08 45.24 1184

B009 Field bean, white (Phaseolus vulgaris) 5 8.610.36 19.841.04 3.090.15 0.940.02 22.990.83 17.452.27 5.542.28 44.531.42 117324

B010 Green gram, dal (Phaseolus aureus) 6 9.770.67 23.880.61 3.040.03 1.350.20 9.370.38 7.750.39 1.620.19 52.590.45 136310

B011 Green gram, whole (Phaseolus aureus) 6 9.950.42 22.530.43 3.220.04 1.140.17 17.040.38 14.590.42 2.440.15 46.130.64 122910

B012 Horse gram, whole (Dolicus biflorus) 6 9.280.57 21.730.29 3.240.11 0.620.04 7.880.02 6.220.03 1.660.03 57.240.50 13799

B013 Lentil dal (Lens culinaris) 6 9.710.48 24.351.10 2.230.13 0.750.04 10.430.39 8.600.42 1.830.23 52.531.05 134911
Dietary Fibre

No. of Regions
Moisture Protein Ash Total Fat Carbohydrate Energy
Food code

Total Insoluble Soluble

g KJ

Food Name WATER PROTCNT ASH FATCE FIBTG FIBINS FIBSOL CHOAVLDF ENERC

B014 Lentil whole, brown (Lens culinaris) 6 9.200.77 22.490.58 2.390.35 0.640.02 16.821.30 14.161.33 2.660.42 48.471.12 125123

B015 Lentil whole, yellowish (Lens culinaris) 2 9.75 22.87 2.20 0.61 16.66 14.15 2.51 47.91 1246

B016 Moth bean (Vigna aconitifolia) 6 8.140.49 19.750.38 3.140.18 1.760.09 15.120.49 14.500.44 0.620.10 52.090.96 129116

B017 Peas, dry (Pisum sativum) 6 9.330.61 20.430.79 2.410.09 1.890.08 17.010.63 14.550.73 2.470.17 48.930.45 126913

B018 Rajmah, black (Phaseolus vulgaris) 2 8.69 19.01 3.35 1.62 17.74 15.16 2.58 49.59 1247

B019 Rajmah, brown (Phaseolus vulgaris) 6 9.680.79 19.500.84 3.360.19 1.680.07 16.950.27 14.330.19 2.620.16 48.830.59 124512

B020 Rajmah, red (Phaseolus vulgaris) 3 9.870.30 19.911.44 3.280.21 1.770.04 16.570.63 13.860.43 2.700.20 48.610.65 125214

B021 Red gram, dal (Cajanus cajan) 6 9.200.61 21.700.50 3.260.03 1.560.03 9.060.30 6.670.23 2.390.15 55.230.83 138410

B022 Red gram, whole (Cajanus cajan) 6 9.300.45 20.470.72 3.530.03 1.380.08 22.840.43 19.690.30 3.150.34 42.480.77 114610
5

B023 Ricebean (Vigna umbellata ) 1 11.12 19.97 3.54 0.74 13.37 10.04 3.33 51.26 1265

B024 Soya bean, brown (Glycine max) 6 5.510.13 35.580.66 4.740.31 19.820.26 21.550.66 16.560.30 5.000.52 12.790.97 159611

B025 Soya bean, white (Glycine max) 1 5.47 37.80 4.52 19.42 22.63 17.04 5.59 10.16 1579

C GREEN LEAFY VEGETABLES


Table 1. Proximate Principles and Dietary Fibre

C001 Agathi leaves (Sesbania grandiflora) 1 74.43 8.01 2.42 1.35 8.60 6.00 2.60 5.21 295

C002 Amaranth leaves, green (Amaranthus gangeticus) 6 86.851.21 3.290.57 2.520.32 0.650.07 4.410.10 3.210.08 1.200.09 2.280.62 12817

C003 Amaranth leaves, red (Amaranthus gangeticus) 1 85.56 3.93 2.61 0.63 4.91 3.72 1.19 2.37 140

Amaranth leaves, red and green mix


C004 4 86.370.38 3.090.14 2.550.20 0.530.03 4.600.36 3.230.18 1.370.23 2.870.35 1326
(Amaranthus gangeticus)
Amaranth spinosus, leaves, green (Amaranthus
C005 4 86.460.48 3.540.31 2.940.21 0.360.02 5.100.32 3.890.26 1.200.07 1.610.40 1105
spinosus)
Amaranth spinosus, leaves, red and green mix
C006 2 86.64 2.80 3.20 0.34 5.57 3.82 1.75 1.45 99
(Amaranthus spinosus)
C007 Basella leaves (Basella alba) 2 92.68 1.57 1.09 0.45 2.21 1.64 0.57 2.01 82
Table 1. Proximate Principles and Dietary Fibre

Dietary Fibre

No. of Regions
Moisture Protein Ash Total Fat Carbohydrate Energy
Food code

Total Insoluble Soluble

g KJ

Food Name WATER PROTCNT ASH FATCE FIBTG FIBINS FIBSOL CHOAVLDF ENERC

C008 Bathua leaves (Chenopodium album) 2 88.77 2.50 1.71 0.44 4.01 2.34 1.68 2.56 116

C009 Beet greens (Beta vulgaris) 6 86.681.35 2.380.35 2.690.12 0.750.02 3.640.13 2.200.10 1.430.19 3.861.63 14523

C010 Betel leaves, big (kolkata) (Piper betle) 6 84.930.85 2.510.29 2.330.18 0.750.02 2.120.20 1.320.16 0.800.05 7.370.66 20214

C011 Betel leaves, small (Piper betle) 4 85.920.16 2.620.28 2.590.18 0.750.04 1.970.13 1.170.12 0.800.09 6.160.33 1832
Brussels sprouts (Brassica oleracea var.
C012 1 84.39 4.26 1.47 0.50 4.29 3.35 0.94 5.09 185
gemmifera)
C013 Cabbage, Chinese (Brassica rupa) 1 93.19 1.58 0.73 0.13 2.01 1.55 0.45 2.36 75
Cabbage, collard greens (Brassica oleracea var.
C014 1 89.53 3.63 0.81 0.27 2.98 2.04 0.94 2.79 126
viridis)
Cabbage, green (Brassica oleracea var. capitata
C015 6 91.850.97 1.360.07 0.670.06 0.120.01 2.760.20 1.910.18 0.850.10 3.250.91 9016
f. alba)
6

Cabbage, violet (Brassica oleracea var. capitata


C016 2 91.94 1.39 0.71 0.21 2.21 1.58 0.62 3.54 97
f. rubra)
Cauliflower leaves (Brassica oleracea var.
C017 6 87.641.33 3.900.87 1.220.12 0.420.02 3.430.26 2.370.20 1.060.12 3.390.70 14822
botrytis)

C018 Colocasia leaves, green (Colocasia anti-quorum) 6 83.610.59 3.420.29 2.300.11 1.380.09 5.600.18 4.320.16 1.290.12 3.690.49 1829

C019 Drumstick leaves (Moringa oleifera) 3 75.651.49 6.410.35 2.460.18 1.640.12 8.210.19 6.120.08 2.100.11 5.621.44 28227

C020 Fenugreek leaves (Trigonella foenum graecum) 5 86.730.66 3.680.36 1.690.19 0.830.02 4.900.21 3.200.14 1.700.09 2.170.32 14410

C021 Garden cress (Lepidium sativum) 2 84.02 5.62 2.48 0.80 2.60 1.77 0.83 4.48 208

C022 Gogu leaves, green (Hibiscus cannabinus) 4 87.420.41 1.860.16 0.980.08 1.090.03 4.590.39 3.240.16 1.350.30 4.060.18 1522

C023 Gogu leaves, red (Hibiscus cannabinus) 1 87.98 1.85 0.97 1.07 3.89 2.66 1.23 4.24 153
Knol-Khol, leaves (Brassica oleracea var.
C024 2 86.20 3.12 1.42 0.35 2.76 1.81 0.95 6.16 178
gongylodes)
C025 Lettuce (Lactuca sativa) 3 92.270.99 1.540.48 1.110.10 0.270.03 1.790.24 1.320.04 0.470.28 3.010.56 9116

C026 Mustard leaves (Brassica juncea) 3 88.170.56 3.520.21 1.470.11 0.510.05 3.920.06 3.040.03 0.870.03 2.410.46 1279

C027 Pak Choi leaves (Brassica rapa var. Chinensis) 1 93.56 1.41 1.10 0.25 1.91 1.44 0.47 1.78 67
Dietary Fibre

No. of Regions
Moisture Protein Ash Total Fat Carbohydrate Energy
Food code

Total Insoluble Soluble

g KJ

Food Name WATER PROTCNT ASH FATCE FIBTG FIBINS FIBSOL CHOAVLDF ENERC

C028 Parsley (Petroselinum crispum) 3 77.761.13 5.550.34 2.250.17 1.140.12 3.870.05 2.790.15 1.090.12 9.431.05 30518

C029 Ponnaganni (Alternanthera sessilis) 2 79.43 5.29 2.65 0.71 6.74 5.63 1.11 5.17 213

C030 Pumpkin leaves, tender (Cucurbita maxima) 6 85.821.04 4.210.41 2.240.21 0.740.03 2.250.09 1.560.13 0.690.15 4.751.01 18515

C031 Radish leaves (Raphanus sativus) 6 91.190.53 2.220.23 1.500.21 0.510.05 1.820.10 1.180.04 0.630.07 2.770.34 1099

C032 Rumex leaves (Rumex patientia) 2 93.18 1.62 1.27 0.33 1.27 0.93 0.34 2.33 82

C033 Spinach (Spinacia oleracea) 6 90.310.46 2.140.14 2.470.38 0.640.03 2.380.24 1.520.15 0.860.10 2.050.31 1027

C034 Tamarind leaves, tender (Tamarindus indica) 3 71.690.06 5.840.01 1.250.06 0.490.01 10.700.02 9.340.01 1.360.01 10.040.02 2991

D OTHER VEGETABLES
7

D001 Ash gourd (Benincasa hispida) 6 92.170.42 0.790.06 0.700.08 0.140.02 3.370.23 2.520.26 0.850.13 2.840.22 734

D002 Bamboo shoot, tender (Bambusa vulgaris) 1 94.56 1.33 0.55 0.35 1.55 1.06 0.49 1.67 68

D003 Bean scarlet, tender (Phaseolus coccineus) 5 85.511.22 2.860.27 0.960.03 0.990.06 4.500.25 3.760.14 0.740.21 5.161.45 17921
Bitter gourd, jagged, teeth ridges, elongate
D004 6 90.870.56 1.440.17 0.860.04 0.240.01 3.780.16 3.100.19 0.680.07 2.820.32 876
(Momordica charantia)
Bitter gourd, jagged, teeth ridges, short
D005 4 91.600.28 1.340.12 0.810.06 0.240.01 3.490.18 2.960.10 0.530.11 2.530.26 795
(Momordica charantia)
Table 1. Proximate Principles and Dietary Fibre

Bitter gourd, jagged, smooth ridges, elongate


D006 1 91.24 1.61 0.88 0.26 3.72 3.05 0.67 2.29 81
(Momordica charantia)
Bottle gourd, elongate, pale green (Lagenaria
D007 6 95.170.33 0.530.05 0.360.04 0.130.02 2.120.07 1.650.05 0.480.07 1.680.33 466
vulgaris)
Bottle gourd, round, pale green (Lagenaria
D008 5 94.500.32 0.420.02 0.340.05 0.120.03 2.100.15 1.720.13 0.380.05 2.530.21 573
vulgaris)
Bottle gourd, elongate, dark green (Lagenaria
D009 1 94.63 0.49 0.40 0.13 2.11 1.74 0.37 2.25 54
vulgaris)
D010 Brinjal-1 (Solanum melongena) 1 89.95 1.77 0.83 0.39 3.57 2.37 1.20 3.49 114

D011 Brinjal-2 (Solanum melongena) 1 90.28 1.82 0.85 0.34 4.01 2.80 1.21 2.71 99

D012 Brinjal-3 (Solanum melongena) 2 90.02 1.36 0.65 0.33 4.26 3.10 1.16 3.38 102
Table 1. Proximate Principles and Dietary Fibre

Dietary Fibre

No. of Regions
Moisture Protein Ash Total Fat Carbohydrate Energy
Food code

Total Insoluble Soluble

g KJ

Food Name WATER PROTCNT ASH FATCE FIBTG FIBINS FIBSOL CHOAVLDF ENERC

D013 Brinjal-4 (Solanum melongena) 4 90.281.21 1.510.24 0.660.09 0.310.03 4.040.65 3.030.82 1.010.22 3.190.86 10018

D014 Brinjal-5 (Solanum melongena) 3 89.451.73 1.380.26 0.720.12 0.290.06 4.130.70 3.100.43 1.030.29 4.022.01 11138

D015 Brinjal-6 (Solanum melongena) 2 90.57 1.46 0.72 0.29 3.68 3.00 0.68 3.29 97

D016 Brinjal-7 (Solanum melongena) 1 91.25 1.40 0.57 0.37 3.32 2.30 1.02 3.10 98

D017 Brinjal-8 (Solanum melongena) 3 89.280.39 1.820.16 0.800.06 0.330.04 4.010.48 2.790.53 1.220.05 3.750.18 1172

D018 Brinjal-9 (Solanum melongena) 2 89.83 1.47 0.83 0.35 4.00 2.94 1.06 3.52 106

D019 Brinjal-10 (Solanum melongena) 2 89.38 1.68 0.72 0.25 3.90 2.74 1.16 4.08 116

D020 Brinjal-11 (Solanum melongena) 6 89.930.89 1.430.20 0.680.07 0.310.04 4.120.52 2.950.56 1.170.28 3.531.01 10516

D021 Brinjal-12 (Solanum melongena) 2 90.94 1.60 0.58 0.27 3.89 2.70 1.19 2.73 93
8

D022 Brinjal-13 (Solanum melongena) 1 89.14 1.49 0.64 0.31 3.92 2.61 1.31 4.51 124

D023 Brinjal-14 (Solanum melongena) 3 90.310.06 1.560.19 0.640.02 0.350.03 3.870.59 2.500.76 1.370.24 3.270.39 1069

D024 Brinjal-15 (Solanum melongena) 4 89.440.96 1.580.27 0.740.05 0.290.03 3.990.79 2.820.72 1.170.08 3.960.19 1146

D025 Brinjal-16 (Solanum melongena) 1 90.39 1.26 0.80 0.34 3.74 2.54 1.20 3.46 103

D026 Brinjal-17 (Solanum melongena) 1 90.83 1.18 0.81 0.36 3.94 2.80 1.14 2.89 91

D027 Brinjal-18 (Solanum melongena) 3 89.070.78 1.470.15 0.660.02 0.330.06 4.380.25 3.230.15 1.150.18 4.100.88 11618

D028 Brinjal-19 (Solanum melongena) 3 90.410.55 1.260.06 0.660.05 0.310.02 3.970.18 2.810.42 1.160.27 3.390.36 1008

D029 Brinjal-20 (Solanum melongena) 5 90.650.79 1.440.21 0.680.08 0.340.04 3.730.21 2.640.37 1.090.21 3.150.60 9910

D030 Brinjal-21 (Solanum melongena) 2 89.83 1.36 0.69 0.35 3.85 2.57 1.28 3.93 113

D031 Brinjal - all varieties (Solanum melongena) 6 90.000.90 1.480.22 0.700.08 0.320.04 3.980.49 2.840.52 1.140.22 3.520.80 10615

D032 Broad beans (Vicia faba) 3 84.200.17 3.850.13 1.050.08 0.150.01 8.630.15 6.610.07 2.030.09 2.110.11 1234

D033 Capsicum, green (Capsicum annuum) 6 93.890.32 1.110.11 0.760.05 0.340.03 2.060.22 1.330.29 0.730.17 1.840.32 686
Dietary Fibre

No. of Regions
Moisture Protein Ash Total Fat Carbohydrate Energy
Food code

Total Insoluble Soluble

g KJ

Food Name WATER PROTCNT ASH FATCE FIBTG FIBINS FIBSOL CHOAVLDF ENERC

D034 Capsicum, red (Capsicum annuum) 4 92.991.47 1.470.36 0.760.14 0.470.05 2.190.17 1.580.13 0.610.10 2.141.06 8324

D035 Capsicum, yellow (Capsicum annuum) 4 93.380.37 1.350.35 0.720.12 0.410.02 2.190.13 1.390.06 0.800.08 1.950.16 784

D036 Cauliflower (Brassica oleracea) 6 90.760.22 2.150.15 0.910.10 0.440.03 3.710.27 2.660.35 1.040.13 2.030.22 965

D037 Celery stalk (Apium graveolens) 3 92.870.22 0.980.13 1.500.16 0.240.04 2.090.13 1.570.07 0.520.16 2.330.23 696

D038 Cho-cho-marrow (Sechium edule) 4 93.780.12 0.660.07 0.380.05 0.150.03 1.550.08 1.190.07 0.360.12 3.470.18 792

D039 Cluster beans (Cyamopsis tetragonobola) 6 84.650.83 3.550.38 1.680.13 0.370.04 4.830.54 3.550.48 1.280.13 4.910.58 16815

D040 Colocasia, stem, black (Colocasia antiquorum) 1 91.15 0.76 0.91 0.34 3.01 1.81 1.20 3.83 100

D041 Colocasia, stem, green (Colocasia antiquorum) 5 92.670.44 0.910.16 1.000.04 0.220.02 2.330.06 1.260.03 1.070.08 2.860.34 817

D042 Corn, Baby (Zea mays) 6 75.440.98 2.690.23 2.790.21 1.330.23 6.090.50 4.470.28 1.620.31 11.661.40 30618
9

D043 Cucumber, green, elongate (Cucumis sativus) 6 92.960.48 0.710.11 0.540.06 0.160.04 2.140.42 1.520.43 0.630.11 3.480.47 828

D044 Cucumber, green, short (Cucumis sativus) 6 93.520.44 0.830.14 0.520.06 0.180.05 2.130.26 1.600.33 0.540.16 2.820.49 7310

D045 Cucumber, orange, round (Cucumis sativus) 2 92.80 0.98 0.52 0.24 2.46 1.78 0.68 3.01 82

D046 Drumstick (Moringa oleifera) 6 85.390.64 2.620.22 1.270.09 0.120.01 6.830.22 5.600.26 1.230.06 3.760.70 12311

D047 Field beans, tender, broad (Vicia faba) 2 86.98 3.06 0.94 0.64 5.64 4.84 0.79 2.75 129
Table 1. Proximate Principles and Dietary Fibre

D048 Field beans, tender, lean (Vicia faba) 6 85.571.32 3.710.62 1.080.12 0.600.02 6.190.47 5.370.43 0.820.10 2.850.32 14015

D049 French beans, country (Phaseolus vulgaris) 5 89.140.52 2.490.21 1.050.09 0.260.02 4.380.41 3.880.36 0.510.11 2.680.48 1028

D050 French beans, hybrid (Phaseolus vulgaris) 2 90.11 2.12 0.77 0.19 4.18 3.53 0.65 2.63 93

D051 Jack fruit, raw (Artocarpus heterophyllus) 5 85.520.86 1.980.16 0.990.10 0.350.05 7.690.20 7.150.13 0.540.08 3.480.70 11015
Jack fruit, seed, mature (Artocarpus
D052 5 72.320.53 5.790.14 1.020.16 0.440.03 8.630.09 7.830.05 0.800.07 11.810.74 32210
heterophyllus)
D053 Knol - Khol (Brassica oleracea) 6 93.140.27 1.580.24 0.790.03 0.350.02 2.750.07 2.310.09 0.440.04 1.390.21 674

D054 Kovai, big (Coccinia cordifolia) 6 92.780.61 1.390.23 0.580.07 0.240.08 3.000.26 2.190.18 0.810.11 2.010.54 7310
Table 1. Proximate Principles and Dietary Fibre

Dietary Fibre

No. of Regions
Moisture Protein Ash Total Fat Carbohydrate Energy
Food code

Total Insoluble Soluble

g KJ

Food Name WATER PROTCNT ASH FATCE FIBTG FIBINS FIBSOL CHOAVLDF ENERC

D055 Kovai, small (Coccinia cordifolia) 1 92.40 1.22 0.47 0.24 3.25 2.14 1.12 2.41 80

D056 Ladies finger (Abelmoschus esculentus) 6 89.060.30 2.080.37 0.940.09 0.220.03 4.080.20 2.800.29 1.280.37 3.620.26 1155

D057 Mango, green, raw (Mangifera indica) 6 85.140.59 0.690.09 0.490.07 0.080.02 3.010.19 1.680.15 1.340.11 10.590.37 2058

D058 Onion, stalk (Allium cepa) 6 88.350.79 2.070.21 1.130.09 0.260.02 5.210.10 3.760.07 1.450.11 2.990.50 10712

D059 Papaya, raw (Carica papaya) 6 92.040.44 0.500.06 0.550.06 0.230.03 2.280.05 1.320.04 0.960.04 4.400.37 1007

D060 Parwar (Trichosanthes dioica) 6 91.570.27 1.400.10 0.590.03 0.300.04 2.610.07 1.820.04 0.790.07 3.540.32 1015

D061 Peas, fresh (Pisum sativum) 6 73.371.13 7.251.03 1.050.02 0.130.02 6.320.26 5.040.19 1.280.25 11.880.67 34019

D062 Plantain, flower (Musa x paradisiaca) 6 89.140.59 1.470.12 1.350.09 0.630.02 5.250.39 4.720.44 0.520.07 2.150.43 898

D063 Plantain, green (Musa x paradisiaca) 6 76.150.42 1.180.20 1.270.14 0.230.02 3.600.27 2.790.25 0.810.05 17.580.35 3346
10

D064 Plantain, stem (Musa x paradisiaca) 6 87.531.01 0.350.05 1.200.09 0.160.07 2.120.04 1.330.08 0.800.09 8.640.93 16515

D065 Pumpkin, green, cylindrical (Cucurbita maxima) 1 91.73 0.87 0.47 0.18 2.53 1.28 1.25 4.22 103

D066 Pumpkin, orange, round (Cucurbita maxima) 6 91.850.45 0.840.21 0.580.09 0.160.02 2.560.11 1.440.14 1.120.08 4.000.64 978

D067 Red gram, tender, fresh (Cajanus cajan) 1 64.00 8.09 1.64 0.92 5.90 3.66 2.25 19.46 520

D068 Ridge gourd (Luffa acutangula) 6 94.990.35 0.910.08 0.440.04 0.140.01 1.810.13 1.200.16 0.610.08 1.720.46 557

D069 Ridge gourd, smooth skin (Luffa acutangula) 3 94.270.62 0.980.13 0.530.06 0.130.01 1.850.28 1.310.17 0.540.10 2.240.41 648
Snake gourd, long, pale green (Trichosanthes
D070 6 94.810.28 0.980.33 0.420.04 0.250.01 2.270.11 1.690.15 0.580.08 1.270.15 524
anguina)
Snake gourd, long, dark green (Trichosanthes
D071 2 94.92 0.89 0.45 0.25 2.27 1.69 0.58 1.23 50
anguina)
D072 Snake gourd, short (Trichosanthes anguina) 1 94.35 0.54 0.41 0.26 2.29 1.61 0.68 2.15 61

D073 Tinda, tender (Praecitrullus fistulosus) 6 94.410.32 1.020.04 0.510.03 0.170.01 2.000.04 1.680.06 0.320.02 1.900.37 586

D074 Tomato, green (Lycopersicon esculentum) 6 93.210.46 1.120.08 0.600.03 0.270.07 1.620.08 1.050.07 0.570.04 3.180.40 877

D075 Tomato, ripe, hybrid (Lycopersicon esculentum) 6 93.790.42 0.760.03 0.430.05 0.250.02 1.580.16 1.270.13 0.300.05 3.200.30 796
Dietary Fibre

No. of Regions
Moisture Protein Ash Total Fat Carbohydrate Energy
Food code

Total Insoluble Soluble

g KJ

Food Name WATER PROTCNT ASH FATCE FIBTG FIBINS FIBSOL CHOAVLDF ENERC

D076 Tomato, ripe, local (Lycopersicon esculentum) 6 93.620.16 0.900.07 0.520.08 0.470.06 1.770.04 1.440.11 0.330.08 2.710.08 824

D077 Zucchini, green (Cucurbita pepo) 2 92.83 1.10 0.93 0.51 2.30 1.42 0.88 2.33 84

D078 Zucchini, yellow (Cucurbita pepo) 2 93.15 1.31 1.08 0.44 1.84 1.37 0.47 2.20 79

E FRUITS
E001 Apple, big (Malus domestica) 6 83.010.94 0.290.08 0.360.04 0.640.04 2.590.15 1.430.15 1.160.17 13.110.76 26115

E002 Apple, green (Malus domestica) 6 85.540.98 0.460.07 0.310.04 0.500.05 2.540.26 1.720.22 0.810.16 10.651.00 21417

E003 Apple, small (Malus domestica) 6 82.910.48 0.310.05 0.240.02 0.530.05 2.060.12 1.440.09 0.620.12 13.950.48 2678

E004 Apple, small, Kashmir (Malus sylvestris) 1 82.79 0.27 0.29 0.60 2.07 1.53 0.54 13.99 269
11

E005 Apricot, dried (Prunus armeniaca) 6 16.680.59 3.170.29 3.460.14 0.740.03 3.320.13 2.720.11 0.600.04 72.630.27 13219

E006 Apricot, processed (Prunus armeniaca) 3 85.750.81 1.470.15 0.610.16 0.640.04 0.590.01 0.430.02 0.160.02 10.930.88 23612

E007 Avocado fruit (Persea americana) 1 73.56 2.95 1.19 13.86 6.69 5.26 1.42 1.75 604

E008 Bael fruit (Aegle marmelos) 1 61.36 2.63 0.91 0.57 6.31 3.31 3.00 28.21 569

E009 Banana, ripe, montham (Musa x paradisiaca) 1 70.13 1.25 1.15 0.32 2.21 1.43 0.78 24.95 463
Table 1. Proximate Principles and Dietary Fibre

E010 Banana, ripe, poovam (Musa x paradisiaca) 2 71.32 1.49 1.09 0.35 2.33 1.29 1.04 23.41 445

E011 Banana, ripe, red (Musa x paradisiaca) 1 70.28 1.29 0.95 0.29 1.98 1.26 0.72 25.21 467

E012 Banana, ripe, robusta (Musa x paradisiaca) 6 71.930.85 1.230.08 0.940.17 0.330.01 1.940.07 1.230.10 0.710.07 23.630.74 44014

E013 Black berry (Rubus fruticosus) 5 82.940.42 0.920.10 0.520.04 0.630.02 4.350.25 3.440.16 0.910.13 10.640.35 2276

E014 Cherries, red (Prunus cerasus) 4 83.610.21 1.490.22 0.450.02 0.460.05 2.120.12 1.350.09 0.780.06 11.870.31 2504

E015 Currants, black (Ribes nigrum) 1 83.27 1.51 0.69 0.53 4.07 2.43 1.64 9.93 227

E016 Custard apple (Annona squamosa) 1 71.55 1.62 0.68 0.67 5.10 3.17 1.93 20.38 414
Table 1. Proximate Principles and Dietary Fibre

Dietary Fibre

No. of Regions
Moisture Protein Ash Total Fat Carbohydrate Energy
Food code

Total Insoluble Soluble

g KJ

Food Name WATER PROTCNT ASH FATCE FIBTG FIBINS FIBSOL CHOAVLDF ENERC

E017 Dates, dry, pale brown (Phoenix dactylifera) 6 11.140.73 2.450.24 2.200.07 0.350.03 8.950.23 7.530.22 1.420.14 74.910.52 134012

E018 Dates, dry, dark brown (Phoenix dactylifera) 2 13.13 2.38 2.39 0.35 9.10 7.57 1.53 72.67 1301

E019 Dates, processed (Phoenix dactylifera) 2 22.01 1.18 1.93 0.41 6.52 5.68 0.84 67.95 1197

E020 Fig (Ficus carica) 6 75.601.16 2.030.22 1.080.18 0.370.06 4.640.41 2.590.22 2.050.23 16.281.13 34118

E021 Goosberry (Emblica officinalis) 5 87.020.78 0.340.03 0.340.05 0.160.04 7.750.64 6.200.43 1.550.43 4.391.09 9919

E022 Grapes, seeded, round, black (Vitis vinifera) 4 83.880.56 0.760.13 0.460.04 0.320.02 1.350.14 0.820.06 0.520.09 13.230.60 25411

E023 Grapes, seeded, round, green (Vitis vinifera) 5 85.070.29 0.770.12 0.430.05 0.290.03 1.250.04 0.810.02 0.440.02 12.190.20 2354

E024 Grapes, seeded, round, red (Vitis vinifera) 5 84.461.60 0.950.11 0.480.07 0.290.04 1.280.10 0.850.05 0.430.09 12.551.38 24426

E025 Grapes, seedless, oval, black (Vitis vinifera) 5 75.301.55 1.410.26 0.700.13 0.460.11 1.640.15 0.980.19 0.660.08 20.480.97 39523
12

E026 Grapes, seedless, round, green (Vitis vinifera) 5 85.551.70 0.620.13 0.470.08 0.260.02 1.280.05 0.850.05 0.440.01 11.811.52 22428

E027 Grapes, seedless, round, black (Vitis vinifera) 5 76.901.40 1.240.25 0.490.05 0.350.03 1.150.19 0.830.04 0.320.15 19.861.58 37425

E028 Guava, white flesh (Psidium guajava) 5 83.790.30 1.440.09 0.720.05 0.320.03 8.590.05 7.140.02 1.450.04 5.130.33 1355

E029 Guava, pink flesh (Psidium guajava) 5 81.220.45 1.190.19 0.810.06 0.250.03 7.390.38 6.120.29 1.280.09 9.140.27 1956

E030 Jack fruit, ripe (Artocarpus heterophyllus) 5 78.560.34 2.740.47 0.910.08 0.150.02 3.620.17 2.210.17 1.410.06 14.010.56 3023

E031 Jambu fruit, ripe (Syzygium cumini) 2 83.33 0.82 0.31 0.17 3.07 2.40 0.67 12.30 235

E032 Karonda fruit (Carissa carandas) 1 86.04 1.15 1.02 1.67 7.25 5.87 1.38 2.87 141

E033 Lemon, juice (Citrus limon) 6 91.590.53 0.410.05 0.280.03 0.750.02 6.970.56 1539

E034 Lime, sweet,pulp (Citrus limetta) 6 91.320.33 0.760.09 0.470.03 0.200.06 2.070.11 1.330.04 0.740.08 5.180.37 1145

E035 Litchi (Nephelium litchi) 4 85.560.27 0.990.09 0.440.06 0.260.02 1.340.05 0.810.10 0.530.06 11.410.20 2255

E036 Mango, ripe, banganapalli (Mangifera indica) 6 88.440.55 0.540.10 0.420.04 0.550.03 1.880.15 1.010.08 0.870.11 8.180.49 1759

E037 Mango, ripe, gulabkhas (Mangifera indica) 2 86.65 0.52 0.32 0.53 1.67 1.03 0.64 10.32 209
Dietary Fibre

No. of Regions
Moisture Protein Ash Total Fat Carbohydrate Energy
Food code

Total Insoluble Soluble

g KJ

Food Name WATER PROTCNT ASH FATCE FIBTG FIBINS FIBSOL CHOAVLDF ENERC

E038 Mango, ripe, himsagar (Mangifera indica) 3 88.040.10 0.460.04 0.380.02 0.540.02 1.550.13 0.820.19 0.730.06 9.030.26 1875

E039 Mango, ripe, kesar (Mangifera indica) 4 85.070.59 0.540.05 0.440.07 0.570.03 2.020.20 1.090.05 0.930.14 11.360.49 2318

E040 Mango, ripe, neelam (Mangifera indica) 2 88.41 0.68 0.38 0.55 1.77 0.97 0.79 8.21 178

E041 Mango, ripe, paheri (Mangifera indica) 2 87.69 0.68 0.42 0.58 1.97 0.99 0.98 8.67 188

E042 Mango, ripe, totapari (Mangifera indica) 1 84.14 0.41 0.47 0.49 1.73 0.95 0.78 12.75 248

E043 Mangosteen (Garcinia mangostana) 1 85.52 0.63 0.33 0.24 1.87 1.23 0.64 11.41 219

E044 Manila tamarind (Pithecellobium dulce) 1 74.54 3.56 2.82 1.14 4.40 3.30 1.10 13.54 342

E045 Musk melon, orange flesh (Cucumis melon) 5 92.970.38 0.420.06 0.520.02 0.350.02 1.510.28 0.840.20 0.670.11 4.240.40 978

E046 Musk melon, yellow flesh (Cucumis melon) 6 91.840.93 0.530.05 0.480.04 0.260.02 1.490.10 0.790.08 0.700.05 5.401.04 11618
13

E047 Orange, pulp (Citrus aurantium) 6 89.610.19 0.700.12 0.360.02 0.130.02 1.290.05 0.730.05 0.560.02 7.920.27 1564

E048 Palm fruit, tender (Borassus flabellifer) 1 91.93 0.50 0.13 0.12 2.40 1.87 0.53 4.92 101

E049 Papaya, ripe (Carcia papaya) 6 91.470.76 0.420.05 0.510.03 0.160.01 2.830.26 1.750.16 1.080.10 4.610.48 1009

E050 Peach (Prunus communis) 1 88.31 0.86 0.51 0.37 2.13 1.22 0.91 7.82 168

E051 Pear (Pyrus sp.) 6 86.490.18 0.360.04 0.320.02 0.270.04 4.480.08 4.020.07 0.460.03 8.090.23 1573
Table 1. Proximate Principles and Dietary Fibre

E052 Phalsa (Grewia asiatica) 2 77.48 1.66 1.09 0.14 4.54 3.44 1.09 15.09 299

E053 Pineapple (Ananas comosus) 6 86.061.19 0.520.09 0.380.04 0.160.02 3.460.12 2.880.08 0.590.06 9.421.15 18019

E054 Plum (Prunus domestica) 3 84.441.25 0.640.13 0.350.16 0.400.16 2.070.36 1.230.22 0.840.16 12.101.47 23819

E055 Pomegranate, maroon seeds (Punica granatum) 6 83.550.39 1.330.07 0.570.04 0.150.02 2.830.06 2.260.05 0.570.02 11.580.43 2296

E056 Pummelo (Citrus maxima) 3 86.971.52 0.680.06 0.490.03 0.420.01 0.800.04 0.490.03 0.310.01 10.641.54 21026

E057 Raisins, dried, black (Vitis vinifera) 6 19.690.59 2.570.20 2.190.14 0.340.02 3.920.23 2.550.30 1.370.17 71.290.48 127912

E058 Raisins, dried, golden (Vitis vinifera) 6 21.500.51 2.760.26 2.040.17 0.350.03 4.560.50 3.040.55 1.530.26 68.791.00 124116
Table 1. Proximate Principles and Dietary Fibre

Dietary Fibre

No. of Regions
Moisture Protein Ash Total Fat Carbohydrate Energy
Food code

Total Insoluble Soluble

g KJ

Food Name WATER PROTCNT ASH FATCE FIBTG FIBINS FIBSOL CHOAVLDF ENERC

E059 Rambutan (Nephelium lappaceum) 1 80.87 0.68 0.43 0.16 1.02 0.71 0.30 16.84 306

E060 Sapota (Achras sapota) 6 73.641.01 0.920.07 0.680.05 1.260.02 9.600.57 8.460.58 1.140.04 13.901.13 30718

E061 Soursop (Annona muricata) 1 80.85 0.74 0.58 0.94 4.95 3.79 1.16 11.94 260

E062 Star fruit (Averrhoa carambola) 1 91.18 0.79 0.33 0.39 2.81 2.17 0.64 4.51 110

E063 Strawberry (Fragaria ananassa) 6 92.030.64 0.970.10 0.540.02 0.560.02 2.500.03 1.510.08 0.990.08 3.400.64 10311

E064 Tamarind, pulp (Tamarindus indicus) 6 20.830.57 2.920.22 3.440.31 0.150.02 5.310.27 3.730.24 1.580.09 67.350.45 12077
Water melon, dark green (sugar baby) (Citrullus
E065 6 94.540.63 0.600.06 0.130.02 0.160.01 0.700.14 0.350.11 0.340.05 3.860.59 8510
vulgaris)
E066 Water melon, pale green (Citrullus vulgaris) 6 95.330.22 0.590.03 0.120.01 0.160.01 0.780.11 0.400.07 0.380.08 3.020.21 704

E067 Wood Apple (Limonia acidissima) 3 79.360.17 3.140.30 1.150.05 3.620.03 5.210.38 3.770.08 1.440.40 7.520.58 3273
14

E068 Zizyphus (Zizyphus jujube) 1 84.39 1.34 0.80 0.35 3.73 2.71 1.02 9.40 204

F ROOTS AND TUBERS


F001 Beet root (Beta vulgaris) 6 86.950.50 1.950.14 1.460.21 0.140.01 3.310.32 2.600.30 0.710.06 6.180.61 1499

F002 Carrot, orange (Dacus carota) 6 87.690.56 0.950.15 1.160.09 0.470.02 4.180.30 2.810.18 1.370.21 5.550.48 1399

F003 Carrot, red (Dacus carota) 4 86.071.34 1.040.09 1.220.10 0.470.04 4.490.19 3.090.26 1.400.21 6.711.11 16019

F004 Colocasia (Colocasia antiquorum) 6 73.490.32 3.310.59 1.950.27 0.170.03 3.220.34 2.540.30 0.680.05 17.850.94 3729

F005 Lotus root (Nelumbium nelumbo) 3 76.260.87 1.940.32 1.500.10 0.930.06 4.700.04 2.860.01 1.840.05 14.670.45 33214

F006 Potato, brown skin, big (Solanum tuberosum) 6 80.720.40 1.540.17 0.920.08 0.230.02 1.710.03 1.130.02 0.580.04 14.890.40 2927

F007 Potato, brown skin, small (Solanum tuberosum) 1 82.97 1.35 0.87 0.22 1.69 1.15 0.54 12.90 255

F008 Potato, red skin (Solanum tuberosum) 1 79.72 1.83 1.13 0.22 1.68 1.11 0.57 15.43 306

F009 Radish, elongate, red skin (Raphanus sativus) 3 89.320.29 0.670.03 0.730.02 0.130.02 2.460.16 1.960.03 0.490.15 6.710.12 1343
Dietary Fibre

No. of Regions
Moisture Protein Ash Total Fat Carbohydrate Energy
Food code

Total Insoluble Soluble

g KJ

Food Name WATER PROTCNT ASH FATCE FIBTG FIBINS FIBSOL CHOAVLDF ENERC

F010 Radish, elongate, white skin (Raphanus sativus) 6 89.050.72 0.770.08 0.820.10 0.150.02 2.650.15 1.980.16 0.670.08 6.560.70 13511

F011 Radish, round, red skin (Raphanus sativus) 1 89.68 0.89 0.91 0.16 2.29 1.56 0.73 6.07 130

F012 Radish, round, white skin (Raphanus sativus) 2 89.76 0.80 0.80 0.14 2.37 1.63 0.74 6.13 129

F013 Sweet potato, brown skin (Ipomoes batatas) 4 69.210.83 1.330.12 0.960.07 0.260.06 3.990.05 2.570.07 1.430.04 24.250.77 45615

F014 Sweet potato, pink skin (Ipomoes batatas) 3 69.580.22 1.270.09 0.950.01 0.330.06 3.940.10 2.530.04 1.410.07 23.930.15 4524

F015 Tapioca (Manihot esculenta) 3 75.230.55 1.030.10 1.120.11 0.200.01 4.610.12 3.850.08 0.760.05 17.810.57 33410

F016 Water Chestnut (Eleocharis dulcis) 1 73.34 0.86 0.95 0.37 3.02 2.15 0.87 21.46 400

F017 Yam, elephant (Amorphophallus campanulatus) 6 74.390.31 2.560.28 1.290.10 0.140.02 4.170.05 3.250.03 0.920.03 17.460.55 3535

F018 Yam, ordinary (Amorphophallus campanulatus) 4 74.280.63 2.180.26 1.640.19 0.170.02 4.080.07 3.320.32 0.760.25 17.650.57 34912
15

F019 Yam, wild (Dioscorea versicolor) 2 69.35 3.07 1.76 0.30 4.57 3.29 1.29 20.95 430

G CONDIMENTS AND SPICES-FRESH


G001 Chillies, green-1 (Capsicum annum) 5 84.470.29 2.620.35 1.010.14 0.730.02 4.860.65 3.310.42 1.550.35 6.320.41 1915

G002 Chillies, green-2 (Capsicum annum) 3 85.720.49 2.280.13 0.850.06 0.750.04 5.130.56 3.790.33 1.340.27 5.270.42 1677
Table 1. Proximate Principles and Dietary Fibre

G003 Chillies, green-3 (Capsicum annum) 5 85.590.79 2.380.40 0.950.13 0.750.02 5.100.10 3.610.46 1.500.49 5.230.71 16912

G004 Chillies, green-4 (Capsicum annum) 3 85.290.53 2.330.30 0.870.13 0.740.01 4.150.29 2.840.17 1.310.26 6.630.61 1909

G005 Chillies, green-5 (Capsicum annum) 2 85.930.11 2.010.26 0.820.08 0.650.03 3.950.60 2.830.37 1.120.32 6.640.39 18010

G006 Chillies, green-6 (Capsicum annum) 1 84.93 3.01 0.96 0.64 5.15 3.91 1.24 5.31 175

G007 Chillies, green-7 (Capsicum annum) 1 85.83 2.12 0.90 0.60 4.95 3.75 1.20 5.61 163

G008 Chillies, green - all varieties (Capsicum annum) 6 85.390.68 2.360.34 0.910.12 0.720.05 4.770.61 3.410.52 1.370.34 5.860.77 17714

G009 Coriander leaves (Coriandrum sativum) 6 86.990.41 3.520.26 2.190.15 0.700.06 4.660.24 3.240.21 1.420.15 1.930.27 1309
Table 1. Proximate Principles and Dietary Fibre

Dietary Fibre

No. of Regions
Moisture Protein Ash Total Fat Carbohydrate Energy
Food code

Total Insoluble Soluble

g KJ

Food Name WATER PROTCNT ASH FATCE FIBTG FIBINS FIBSOL CHOAVLDF ENERC

G010 Curry leaves (Murraya koenigii) 6 65.331.57 7.410.26 4.860.58 1.060.04 16.830.78 13.810.43 3.020.44 4.511.79 26632

G011 Garlic, big clove (Allium sativum) 6 64.380.56 6.920.20 1.400.11 0.160.02 5.220.41 2.560.38 2.660.17 21.930.82 51812

G012 Garlic, small clove (Allium sativum) 3 64.420.30 6.750.24 1.380.17 0.140.01 5.470.07 2.610.02 2.860.07 21.840.74 5148

G013 Garlic, single clove, Kashmir (Allium sativum) 1 64.49 6.12 1.76 0.16 4.01 2.20 1.81 23.46 523

G014 Ginger, fresh (Zinziber officinale) 6 81.270.22 2.220.16 1.330.13 0.850.03 5.360.40 4.280.25 1.080.21 8.970.28 2304

G015 Mango ginger (Curcuma amada) 3 84.550.16 1.450.37 1.570.14 0.700.03 4.740.50 3.790.13 0.950.62 6.980.15 1773

G016 Mint leaves (Mentha spicata ) 4 84.240.71 4.660.15 2.180.17 0.650.05 5.890.49 4.490.54 1.400.06 2.390.36 1554

G017 Onion, big (Allium cepa) 6 85.760.43 1.500.10 0.500.04 0.240.03 2.450.21 1.920.15 0.530.08 9.560.44 2019

G018 Onion, small (Allium cepa) 5 84.670.12 1.820.20 0.610.07 0.160.01 1.160.19 0.700.18 0.460.09 11.580.37 2374
16

G CONDIMENTS AND SPICES-DRY


G019 Asafoetida (Ferula assa-foetida) 6 9.420.56 6.340.53 5.900.12 1.260.02 5.130.33 3.900.37 1.230.25 71.950.71 13879

G020 Cardamom, green (Elettaria cardamomum) 6 11.240.51 8.100.41 7.210.46 2.600.15 23.100.14 20.460.09 2.640.10 47.760.47 106716

G021 Cardamom, black (Elettaria cardamomum) 4 6.690.47 6.690.31 7.840.40 2.800.24 23.460.58 20.730.39 2.740.37 52.531.51 113213

G022 Chillies, red (Capsicum annum) 6 14.570.42 12.690.22 5.730.15 6.400.04 31.150.04 26.550.17 4.600.15 29.460.62 9908

G023 Cloves (Syzygium aromaticum) 6 26.490.68 5.860.21 5.990.23 8.410.15 34.520.48 28.070.42 6.460.10 18.730.39 7816

G024 Coriander seeds (Coriandrum sativum) 6 8.720.47 10.660.33 5.360.15 17.470.22 44.812.36 35.271.77 9.542.42 12.982.62 112538

G025 Cumin seeds (Cuminum cyminum) 6 10.590.51 13.910.50 5.900.09 16.640.15 30.350.71 25.730.77 4.620.27 22.621.05 127419

G026 Fenugreek seeds (Trigonella foenum graecum) 6 7.820.37 25.410.24 2.930.15 5.720.02 47.550.54 27.630.59 19.920.51 10.570.57 98310

G027 Mace (Myristica fragrans) 6 20.060.70 6.240.27 2.470.28 24.410.20 20.310.23 16.780.23 3.540.17 26.510.81 148812

G028 Nutmeg (Myristica fragrans) 6 15.550.55 6.300.24 1.990.11 36.520.04 11.990.18 10.540.18 1.460.14 27.640.70 194011

G029 Omum (Trachyspermum ammi) 6 9.710.18 15.890.61 8.180.23 21.110.08 20.580.04 17.200.02 3.380.04 24.530.68 14957
Dietary Fibre

No. of Regions
Moisture Protein Ash Total Fat Carbohydrate Energy
Food code

Total Insoluble Soluble

g KJ

Food Name WATER PROTCNT ASH FATCE FIBTG FIBINS FIBSOL CHOAVLDF ENERC

G030 Pippali (Piper longum) 6 10.950.48 10.530.45 6.410.07 2.270.02 34.140.60 29.570.55 4.570.39 35.700.45 9068

G031 Pepper, black (Piper nigrum) 6 13.180.40 10.120.40 4.580.13 2.740.02 33.160.29 30.610.29 2.540.11 36.220.45 9108

G032 Poppy seeds (Papaver somniferum) 6 4.220.32 20.310.40 6.040.19 30.381.87 26.683.04 15.622.29 11.061.75 12.371.95 176877

G033 Turmeric powder (Curcuma domestica) 6 10.580.49 7.660.44 6.130.38 5.030.07 21.380.29 18.790.42 2.590.29 49.220.55 11747

H NUTS AND OIL SEEDS


H001 Almond (Prunus amygdalus) 6 4.370.31 18.410.04 2.620.13 58.490.04 13.060.31 10.550.22 2.520.34 3.040.24 25494

H002 Arecanut, dried, brown (Areca catechu) 6 6.630.15 5.780.45 1.390.09 4.350.03 11.440.64 10.140.44 1.300.32 70.420.81 146712

H003 Arecanut, dried, red color (Areca catechu) 3 6.300.32 6.460.51 1.410.04 4.460.03 11.110.34 10.090.25 1.030.27 70.270.96 14779
17

H004 Arecanut, fresh (Areca catechu) 2 37.70 2.73 1.43 5.51 7.63 6.59 1.03 45.00 1024

H005 Cashew nut (Anacardium occidentale) 6 4.440.22 18.780.58 2.250.08 45.200.07 3.860.47 2.230.35 1.630.24 25.460.70 243811

H006 Coconut, kernal, dry (Cocos nucifera) 6 3.970.73 7.270.02 1.610.17 63.260.30 15.880.79 14.550.23 1.330.99 8.011.02 26119

H007 Coconut, kernel, fresh (Cocos nucifera) 6 36.140.36 3.840.04 1.930.15 41.380.42 10.420.28 9.430.24 0.990.07 6.300.43 171113

H008 Garden cress, seeds (Lepidium sativum) 5 4.600.21 23.360.32 6.370.11 23.740.09 8.270.04 6.330.06 1.950.10 33.660.50 18633
Table 1. Proximate Principles and Dietary Fibre

H009 Gingelly seeds, black (Sesamum indicum) 6 4.510.44 19.170.64 5.780.22 43.100.03 17.160.19 13.570.13 3.590.13 10.290.74 21248

H010 Gingelly seeds, brown (Sesamum indicum) 4 3.620.32 21.610.71 4.580.13 43.220.08 17.210.18 13.580.18 3.630.11 9.761.01 21618

H011 Gingelly seeds, white (Sesamum indicum) 5 3.300.28 21.700.44 4.130.16 43.050.04 16.990.30 13.490.19 3.510.15 10.830.50 21749

H012 Ground nut (Arachis hypogea) 6 6.970.69 23.650.85 2.110.07 39.630.29 10.380.18 8.580.15 1.790.22 17.270.33 21769

H013 Mustard seeds (Brassica juncea) 6 5.670.48 19.510.23 3.730.05 40.190.21 14.100.66 10.630.57 3.470.20 16.800.71 213216

H014 Linseeds (Linum usitatissimum) 6 5.480.28 18.550.15 3.150.10 35.670.70 26.170.39 21.830.60 4.330.84 10.990.86 185716

H015 Niger seeds, black (Guizotia abyssinica) 4 4.650.59 18.921.61 3.910.26 38.610.41 10.930.05 10.500.03 0.430.04 22.982.64 214411
Table 1. Proximate Principles and Dietary Fibre

Dietary Fibre

No. of Regions
Moisture Protein Ash Total Fat Carbohydrate Energy
Food code

Total Insoluble Soluble

g KJ

Food Name WATER PROTCNT ASH FATCE FIBTG FIBINS FIBSOL CHOAVLDF ENERC

H016 Niger seeds, gray (Guizotia abyssinica) 5 5.660.29 18.342.11 4.920.22 39.530.26 10.960.14 10.540.12 0.410.03 20.591.85 21286

H017 Pine seed (Pinus gerardiana) 5 5.320.15 12.550.25 2.780.10 48.790.10 3.790.03 2.230.03 1.570.03 26.770.35 24863

H018 Pistachio nuts (Pistacla vera) 6 4.680.22 23.350.35 3.020.13 42.490.34 10.640.16 8.230.15 2.410.11 15.820.52 225710

H019 Safflower seeds (Carthamus tinctorius) 5 5.240.16 17.660.54 2.570.15 30.870.98 13.490.45 10.240.27 3.250.22 30.181.20 198120

H020 Sunflower seeds (Helianthus annuus) 5 3.530.29 23.530.56 3.440.26 51.850.07 10.800.13 8.510.17 2.290.07 6.850.99 24538

H021 Walnut (Juglans regia) 6 3.560.22 14.920.62 1.720.08 64.270.05 5.390.19 4.740.17 0.650.03 10.140.69 28093

I SUGARS
I001 Jaggery, cane (Saccharum officinarum) 6 11.200.49 1.850.19 1.920.17 0.160.02 84.870.63 14809
18

I002 Sugarcane, juice (Saccharum officinarum) 6 85.540.99 0.160.03 0.230.02 0.400.05 0.560.09 0.400.05 0.160.05 13.110.93 24218

J MUSHROOMS
J001 Button mushroom, fresh (Agaricus sp.) 1 90.09 3.68 0.71 0.42 3.11 2.76 0.35 1.98 115

J002 Chicken mushroom, fresh (Lactiporus sp.) 1 92.43 1.84 0.74 0.25 1.99 1.82 0.18 2.76 89

J003 Shiitake mushroom, fresh (Lentinula sp.) 1 82.94 3.19 1.11 0.76 3.02 2.03 0.99 8.98 243

J004 Oyster mushroom, dried (Pleurotus sp.) 1 4.51 19.04 1.41 2.86 39.12 35.64 3.48 33.07 1019

K MISCELLANEOUS FOODS
K001 Toddy 10 93.860.59 0.180.05 0.210.03 0.030.01 5.720.55 10110

K002 Coconut Water 6 95.770.42 0.260.04 0.650.06 0.160.02 3.160.39 647


Dietary Fibre

No. of Regions
Moisture Protein Ash Total Fat Carbohydrate Energy
Food code

Total Insoluble Soluble

g KJ

Food Name WATER PROTCNT ASH FATCE FIBTG FIBINS FIBSOL CHOAVLDF ENERC

L MILK AND MILK PRODUCTS


L001 Milk, whole, Buffalo 6 80.680.66 3.680.13 0.670.02 6.580.20 8.390.71 4499

L002 Milk, whole, Cow 6 86.641.10 3.260.06 0.680.02 4.480.29 4.941.02 30523

L003 Panner 6 51.960.76 18.860.75 1.980.08 14.780.17 12.410.12 107913

L004 Khoa 6 42.510.21 16.340.61 4.000.14 20.620.83 16.531.26 132214


19
Table 1. Proximate Principles and Dietary Fibre
Table 1. Proximate Principles and Dietary Fibre

Moisture Protein Ash Total Fat Energy

Food Code

Regions
No. of
Food Name g KJ

WATER PROTCNT ASH FATCE ENERC

M EGG AND EGG PRODUCTS


M001 Egg, poultry, whole, raw 6 76.510.20 13.280.29 0.810.04 9.150.14 5643

M002 Egg, poultry, white, raw 6 86.680.11 10.840.07 0.750.03 0.060.01 1871

M003 Egg, poultry, yolk, raw 6 53.570.40 15.740.33 1.050.05 26.340.17 12429

M004 Egg, poultry, whole, boiled 6 73.460.22 13.430.28 0.860.04 10.540.19 6186

M005 Egg, poultry, white, boiled 6 83.540.18 12.370.16 0.810.04 0.260.02 2203

M006 Egg, poultry, yolk, boiled 6 51.420.22 16.130.45 1.380.14 27.460.24 12908

M007 Egg, poultry, omlet 3 68.480.13 16.530.43 0.960.03 11.600.22 7104

M008 Egg, country hen, whole, raw 1 72.96 13.14 0.86 13.00 704
20

M009 Egg, country hen, whole, boiled 1 70.43 14.43 0.94 14.10 767

M010 Egg, country hen, omlet 1 67.80 14.80 1.08 16.30 855

M011 Egg, duck, whole, boiled 1 71.61 13.80 0.97 13.61 738

M012 Egg, duck, whole, raw 1 70.53 14.60 0.99 13.83 760

M013 Egg, duck, whole, omlet 1 68.90 15.10 1.18 14.80 804

M014 Egg, quial, whole, raw 1 75.11 12.39 0.94 11.46 635

M015 Egg, quial, whole, boiled 1 74.41 13.03 0.99 11.50 647

N POULTRY
N001 Chicken, poultry, leg, skinless 4 67.610.30 19.440.79 1.140.08 12.640.53 160523

N002 Chicken, poultry, thigh, skinless 6 67.580.46 18.180.57 1.140.10 14.230.84 83638

N003 Chicken, poultry, breast, skinless 5 67.150.18 21.810.81 1.190.09 9.000.52 70424

N004 Chicken, poultry, wing, skinless 5 67.480.21 17.420.60 1.130.05 13.810.26 80717
Moisture Protein Ash Total Fat Energy

Food Code

Regions
No. of
Food Name g KJ

WATER PROTCNT ASH FATCE ENERC

N005 Poultry, chicken, liver 1 73.20 21.57 1.11 4.08 518

N006 Poultry, chicken, gizzard 1 78.05 18.22 1.46 2.07 386

N007 Country hen, leg, with skin 1 70.02 17.01 1.20 11.73 723

N008 Country hen, thigh, with skin 1 67.46 18.29 1.23 12.82 785

N009 Country hen, breast, with skin 1 66.53 22.08 1.14 10.20 753

N010 Country hen, wing, with skin 1 68.01 18.65 1.14 12.09 764

N011 Duck, meat, with skin 1 73.49 19.07 1.22 6.03 547

N012 Emu, meat, skinless 1 71.65 22.65 0.98 4.62 556

N013 Guinea fowl, meat, with skin 1 75.21 20.52 0.92 3.24 469
21

N014 Pigeon, meat, with skin 1 74.61 17.94 1.32 6.03 528

N015 Quail, meat, skinless 1 71.58 20.92 1.35 5.95 576

N016 Turkey, leg, with skin 1 69.24 20.30 1.21 8.15 647

N017 Turkey, thigh, with skin 1 72.17 20.46 0.97 6.31 581

N018 Turkey, breast, with skin 1 68.44 21.96 1.01 8.04 671
Table 1. Proximate Principles and Dietary Fibre

N019 Turkey, wing, with skin 1 66.16 21.91 0.97 10.77 771

O ANIMAL MEAT
O001 Goat, shoulder 6 66.390.40 20.330.50 0.900.02 11.940.78 78733

O002 Goat, chops 6 72.461.10 20.390.83 0.990.01 5.980.37 56826

O003 Goat, legs 6 68.850.86 22.070.63 0.970.03 7.940.62 66926

O004 Goat, brain 5 76.741.02 13.820.80 1.290.07 8.060.46 53323

O005 Goat, tongue 4 68.401.00 16.630.54 1.020.04 13.681.09 78939


Table 1. Proximate Principles and Dietary Fibre

Moisture Protein Ash Total Fat Energy

Food Code

Regions
No. of
Food Name g KJ

WATER PROTCNT ASH FATCE ENERC

O006 Goat, lungs 4 79.031.20 16.860.71 0.740.01 3.090.56 40132

O007 Goat, heart 5 75.151.23 19.380.80 0.950.09 4.400.71 49233

O008 Goat, liver 6 73.371.16 20.320.92 1.300.07 4.880.73 52631

O009 Goat, tripe 5 80.940.84 15.360.50 0.230.02 3.360.29 38619

O010 Goat, spleen 4 77.930.50 18.450.15 1.150.09 2.370.36 40114

O011 Goat, kidneys 4 80.261.07 15.601.15 1.100.05 2.930.18 37418

O012 Goat, tube (small intestine) 3 78.120.63 12.920.54 0.540.01 8.261.08 52532

O013 Goat, testis 2 84.29 12.32 0.87 2.39 298

O014 Sheep, shoulder 5 66.512.51 18.241.41 0.860.01 14.311.37 84068


22

O015 Sheep, chops 4 75.662.78 18.001.22 1.090.02 5.152.05 49686

O016 Sheep, leg 5 68.261.01 21.420.43 0.940.01 8.690.74 68625

O017 Sheep, brain 1 78.36 13.05 1.19 7.29 492

O018 Sheep, tongue 1 68.70 16.61 1.06 13.53 783

O019 Sheep, lungs 2 80.41 16.12 0.97 2.41 363

O020 Sheep, heart 1 77.06 18.19 0.97 3.66 445

O021 Sheep, liver 4 69.711.12 22.261.46 1.260.07 4.870.12 55921

O022 Sheep, tripe 2 78.81 16.76 0.26 4.05 435

O023 Sheep, spleen 1 79.66 16.02 1.17 3.02 384

O024 Sheep, kidneys 2 79.77 16.22 1.00 2.92 384

O025 Beef, shoulder 6 63.840.59 20.561.32 0.950.01 14.590.86 88912

O026 Beef, chops 4 72.400.34 19.820.43 0.960.02 6.710.45 58513

O027 Beef, round (leg) 6 68.041.36 22.641.03 1.190.01 7.380.71 65837


Moisture Protein Ash Total Fat Energy

Food Code

Regions
No. of
Food Name g KJ

WATER PROTCNT ASH FATCE ENERC

O028 Beef, brain 4 78.711.43 10.550.50 1.370.17 9.280.92 52342

O029 Beef, tongue 4 70.971.20 15.630.67 0.730.00 12.570.63 73132

O030 Beef, lungs 3 80.830.18 15.660.42 1.130.05 2.280.21 3511

O031 Beef, heart 5 77.770.72 17.680.51 0.870.01 3.570.46 43320

O032 Beef, liver 6 74.151.31 20.730.96 1.070.03 3.960.45 49930

O033 Beef, tripe 5 83.740.62 13.100.29 0.550.01 2.510.74 31625

O034 Beef, spleen 6 79.030.73 17.420.55 1.220.04 2.220.24 37816

O035 Beef, kidneys 3 77.590.66 17.090.30 1.220.04 4.010.36 43917

O036 Calf, shoulder 2 70.49 20.98 0.94 7.47 633


23

O037 Calf, chops 2 72.66 22.47 0.92 3.85 524

O038 Calf, round (leg) 2 71.13 21.10 0.74 6.92 615

O039 Calf, brain 2 81.19 9.84 1.26 7.60 448

O040 Calf, tongue 2 69.44 17.78 0.93 11.76 737

O041 Calf, heart 1 73.44 18.84 0.86 3.75 459


Table 1. Proximate Principles and Dietary Fibre

O042 Calf, liver 1 73.66 21.02 1.26 3.95 503

O043 Calf, spleen 1 78.65 17.71 1.41 2.12 379

O044 Calf, kidneys 2 80.23 15.16 1.02 3.50 387

O045 Mithun, shoulder 1 68.86 19.05 0.84 11.14 736

O046 Mithun, chops 1 73.81 18.19 0.79 6.12 536

O047 Mithun, round (leg) 1 72.25 19.61 0.90 4.10 485

O048 Pork, shoulder 6 62.920.74 17.410.71 0.750.12 18.830.88 99328

O049 Pork, chops 6 68.401.25 19.410.68 0.640.05 11.301.33 74851


Table 1. Proximate Principles and Dietary Fibre

Moisture Protein Ash Total Fat Energy

Food Code

Regions
No. of
Food Name g KJ

WATER PROTCNT ASH FATCE ENERC

O050 Pork, ham 6 61.940.39 18.830.59 0.620.02 18.550.78 100620

O051 Pork, lungs 4 81.120.72 15.130.52 0.930.01 2.740.23 35816

O052 Pork, heart 4 77.740.88 16.310.16 1.010.01 4.870.84 45732

O053 Pork, liver 5 74.881.23 19.891.16 1.180.03 3.940.34 48424

O054 Pork, stomach 1 76.51 15.36 0.23 7.81 550

O055 Pork, spleen 3 80.931.08 15.130.79 1.130.05 2.710.71 35731

O056 Pork, kidneys 5 80.920.87 14.351.03 0.970.10 3.650.55 37921

O057 Pork, tube (small intestine) 1 75.42 14.96 0.55 8.98 587

O058 Hare, shoulder 1 71.06 21.13 1.17 6.58 603


24

O059 Hare, chops 1 75.47 20.62 1.27 2.55 445

O060 Hare, leg 1 73.00 20.52 1.26 4.16 503

O061 Rabbit, shoulder 1 70.75 20.01 1.19 7.96 635

O062 Rabbit, chops 1 71.03 22.61 1.35 4.88 565

O063 Rabbit, leg 1 70.33 21.31 1.26 5.99 584


Moisture Protein Ash Total Fat Energy

Food Code

Regions
No. of
Fish Name g KJ

WATER PROTCNT ASH FATCE ENERC

P MARINE FISH
P001 Allathi (Elops machnata) 1 75.91 21.77 1.06 0.98 406

P002 Aluva (Parastromateus niger) 3 75.710.06 21.630.28 1.390.08 1.800.51 43417

P003 Anchovy (Stolephorus indicus) 2 77.77 19.88 1.62 0.78 367

P004 Ari fish (Aprion virescens ) 1 77.09 22.01 1.34 1.11 415

P005 Betki (Lates calcarifer) 1 82.52 15.28 1.12 0.29 284

P006 Black snapper (Macolor niger) 1 78.09 19.50 1.19 1.24 377

P007 Bombay duck (Harpadon nehereus) 2 83.24 13.53 1.07 1.03 287

P008 Bommuralu (Muraenesox cinerius) 3 76.420.05 22.300.27 1.210.20 2.870.29 48514


25

P009 Cat fish (Tachysurus thalassinus) 1 76.22 22.18 1.32 2.13 456

P010 Chakla (Rachycentron canadum) 5 78.360.07 20.210.70 1.070.09 1.681.00 40636

P011 Chappal (Aluterus monoceros ) 1 80.61 17.17 1.23 0.67 317

P012 Chelu (Elagatis bipinnulata) 2 76.36 20.02 1.28 0.70 366

P013 Chembali (Lutjanus quinquelineatus) 1 77.54 20.06 0.86 1.77 406

P014 Eri meen (Pristipomoides filamentosus) 1 76.54 22.30 1.28 2.02 454
Table 1. Proximate Principles and Dietary Fibre

P015 Gobro (Epinephelus diacanthus) 2 78.84 19.37 0.98 0.88 362

P016 Guitar fish (Rhinobatus prahli) 1 75.73 22.56 1.32 0.44 400

P017 Hilsa (Tenualosa ilisha) 2 60.09 21.80 1.11 18.49 1083

P018 Jallal (Arius sp.) 1 77.50 21.55 1.17 1.46 420

P019 Jathi vela meen (Lethrinus lentjan) 2 75.66 22.45 1.26 1.92 453

P020 Kadal bral (Synodus indicus) 1 79.66 18.72 1.27 1.34 368

P021 Kadali (Nemipterus mesoprion) 1 73.74 22.07 1.06 4.20 530


Table 1. Proximate Principles and Dietary Fibre

Moisture Protein Ash Total Fat Energy

Food Code

Regions
No. of
Fish Name g KJ

WATER PROTCNT ASH FATCE ENERC

P022 Kalamaara (Leptomelanosoma indicum) 2 75.50 20.89 1.08 4.54 523

P023 Kalava (Epinephelus coioides) 1 80.02 19.38 1.34 1.20 374

P024 Kanamayya (Lutjanus rivulatus) 2 77.59 20.19 1.07 0.65 367

P025 Kannadi paarai (Alectis indicus) 3 76.250.65 22.090.24 1.280.19 1.270.40 42311

P026 Karimeen (Etroplus suratensis) 1 78.66 19.68 0.97 1.38 386

P027 Karnagawala (Anchoa hepsetus) 1 79.22 19.52 1.45 0.84 363

P028 Kayrai (Thunnus albacores) 2 72.69 20.15 1.28 3.00 454

P029 Kiriyan (Atule mate) 1 72.39 22.49 0.94 4.70 556

P030 Kite fish (Mobula kuhlii) 1 77.61 23.07 1.50 0.56 413
26

P031 Korka (Terapon jarbua) 1 72.25 23.72 1.09 3.36 528

P032 Kulam paarai (Carangoides fulvoguttatus) 1 73.44 21.62 1.25 3.60 501

P033 Maagaa (Polynemus plebeius) 1 79.23 20.11 1.01 0.67 366

P034 Mackerel (Rastrelliger kanagurta) 3 74.551.14 21.510.34 1.200.43 1.530.93 42340

P035 Manda clathi (Naso reticulatus) 1 76.32 21.27 1.48 1.00 398

P036 Matha (Acanthurus mata) 2 79.81 21.17 1.35 0.79 389

P037 Milk fish (Chanos chanos) 1 72.22 23.66 1.12 1.09 442

P038 Moon fish (Mene maculata) 1 74.21 20.74 1.69 4.69 526

P039 Mullet (Mugil cephalus) 3 76.120.33 20.231.30 1.160.13 1.320.27 39326

P040 Mural (Tylosurus crocodilus crocodilus) 1 78.96 19.04 1.11 0.58 345

P041 Myil meen (Istiophorus platypterus) 2 75.57 22.89 1.21 0.56 410

P042 Nalla bontha (Epinephelus sp.) 1 79.32 19.82 1.00 0.72 364

P043 Narba (Caranx sexfasciatus) 2 76.37 21.95 1.17 1.60 432


Moisture Protein Ash Total Fat Energy

Food Code

Regions
No. of
Fish Name g KJ

WATER PROTCNT ASH FATCE ENERC

P044 Paarai (Caranx heberi) 1 75.77 21.58 1.21 1.84 435

P045 Padayappa (Canthidermis maculata) 1 79.18 19.70 1.26 0.69 360

P046 Pali kora (Panna microdon) 1 78.63 19.25 1.00 1.81 394

P047 Pambada (Lepturacanthus savala) 2 74.67 21.95 1.41 4.44 537

P048 Pandukopa (Pseudosciaena manchurica) 1 77.46 19.73 1.15 0.65 360

P049 Parava (Lactarius lactarius) 1 77.19 21.50 1.08 2.74 467

P050 Parcus (Psettodes erumei) 1 79.01 19.87 1.12 0.62 361

P051 Parrot fish (Scarus ghobban) 1 76.84 20.82 1.40 0.57 375

P052 Perinkilichai (Pinjalo pinjalo) 1 78.33 20.89 1.02 0.87 387


27

P053 Phopat (Coryphaena hippurus) 4 76.420.14 22.050.75 1.240.02 1.330.47 4248

P054 Piranha (Pygopritis sp.) 1 76.15 20.46 0.93 5.43 549

P055 Pomfret, black (Parastromateus niger) 1 74.43 18.91 0.97 4.83 515

P056 Pomfret, snub nose (Trachinotus blochii) 2 77.81 21.05 1.29 0.46 375

P057 Pomfret, white (Pampus argenteus) 2 75.91 19.02 1.01 5.12 513

P058 Pranel (Gerres sp.) 1 79.54 19.69 0.76 1.89 405


Table 1. Proximate Principles and Dietary Fibre

P059 Pulli paarai (Gnathanodon speciosus) 1 75.99 20.06 1.19 1.55 399

P060 Queen fish (Scomberoides commersonianus) 3 76.630.23 20.970.31 1.220.09 1.170.20 40012

P061 Raai fish (Lobotes surinamensis) 2 77.14 21.61 1.11 1.69 430

P062 Raai vanthu (Epinephelus chlorostigma) 1 79.95 19.39 0.92 2.17 410

P063 Rani (Pink perch) 1 78.55 18.83 1.01 1.49 377

P064 Ray fish, bow head, spotted (Rhina ancylostoma) 1 80.30 19.03 1.15 0.70 349

P065 Red snapper (Lutjanus argentimaculatus) 1 76.28 22.79 1.26 1.34 437
Table 1. Proximate Principles and Dietary Fibre

Moisture Protein Ash Total Fat Energy

Food Code

Regions
No. of
Fish Name g KJ

WATER PROTCNT ASH FATCE ENERC

P066 Red snapper, small (Priacanthus hamrur) 1 76.31 21.50 1.10 2.30 451

P067 Sadaya (Platax orbicularis ) 1 75.53 20.68 1.32 2.97 462

P068 Salmon (Salmo salar) 1 67.84 20.97 1.13 9.86 721

P069 Sangada (Nemipterus japanicus) 1 78.51 20.26 1.26 2.67 443

P070 Sankata paarai (Caranx ignobilis) 1 74.88 21.87 1.18 1.68 434

P071 Sardine (Sardinella longiceps) 1 72.29 17.91 0.84 8.99 637

P072 Shark (Carcharhinus sorrah) 2 72.82 21.60 1.08 0.83 398

P073 Shark, hammer head (Sphyrna mokarran) 1 74.61 23.40 0.92 0.80 432

P074 Shark, spotted (Stegostoma fasciatum) 1 78.83 20.95 1.04 0.75 384
28

P075 Shelavu (Sphyraena jello) 4 74.601.68 22.461.34 1.260.07 1.740.50 44641

P076 Silan (Silonia silondia) 1 70.12 22.72 0.77 6.68 633

P077 Silk fish (Beryx sp.) 1 77.61 20.65 1.05 1.53 408

P078 Silver carp (Hypophthalmichthys molitrix) 1 72.47 21.71 0.95 5.17 555

P079 Sole fish (Cynoglossus arel) 1 80.18 19.05 1.06 1.18 367

P080 Stingray (Dasyatis pastinaca) 1 75.67 23.98 1.14 0.68 408

P081 Tarlava (Drepane punctata) 2 76.76 21.72 1.14 1.20 414

P082 Tholam (Plectorhinchus schotaf) 2 76.20 20.78 1.06 2.13 432

P083 Tilapia (Oreochromis niloticus) 1 79.57 18.48 1.18 1.08 349

P084 Tuna (Euthynnus affinis) 5 72.120.42 24.500.27 1.110.12 1.440.42 47016

P085 Tuna, striped (Katsuwonus pelamis) 1 77.76 21.28 0.87 1.12 403

P086 Valava (Chirocentrus nudus) 1 77.25 21.80 1.27 1.06 410

P087 Vanjaram (Scomberomorus commerson ) 2 72.30 22.28 1.33 5.18 570


Moisture Protein Ash Total Fat Energy

Food Code

Regions
No. of
Fish Name g KJ

WATER PROTCNT ASH FATCE ENERC

P088 Vela meen (Aprion virescens) 1 71.82 22.16 1.34 4.34 537

P089 Vora (Siganus javus) 2 76.94 20.14 1.26 2.14 422

P090 Whale shark (Galeocerdo cuvier) 1 77.59 21.83 1.48 0.82 401

P091 Xiphinis (Xiphias gladius) 1 79.22 19.82 1.15 0.88 370

P092 Z.Eggs, Cat fish (Ompok bimaculatus) 1 69.34 24.68 1.57 5.28 600

Q MARINE SHELLFISH
Q001 Crab (Menippe mercenaria) 1 79.77 10.23 1.74 1.41 343

Q002 Crab, sea (Portunus sanguinolentus) 1 79.67 15.36 0.92 0.60 283
29

Q003 Lobster, brown (Thenus orientalis) 1 81.48 15.96 1.29 0.56 292

Q004 Lobster, king size (Thenus orientalis) 1 77.77 18.54 1.08 0.78 375

Q005 Mud crab (Scylla tranquebarica) 1 83.10 10.00 2.60 0.55 190

Q006 Oyster (Crassostrea sp.) 1 82.50 9.51 2.47 2.44 252

Q007 Tiger prawns, brown (Solenocera crassicornis) 1 82.41 14.85 0.94 0.56 273

Q008 Tiger Prawns, orange (Penaeus monodon) 1 81.48 14.25 0.83 0.74 270
Table 1. Proximate Principles and Dietary Fibre

R MARINE MOLLUSKS
R001 Clam, green shell (Perna viridis ) 1 80.07 12.14 2.44 0.98 243

R002 Clam, white shell, ribbed (Meretrix meretrix) 1 80.27 11.82 0.85 1.34 250

R003 Octopus (Octopus vulgaris) 1 80.45 14.71 1.21 1.12 334

R004 Squid, black (Loligo sp.) 1 80.59 16.10 0.99 1.07 335

R005 Squid, hard shell (Sepia pharaonis) 1 80.52 16.82 0.75 0.93 320
Table 1. Proximate Principles and Dietary Fibre

Moisture Protein Ash Total Fat Energy

Food Code

Regions
No. of
Fish Name g KJ

WATER PROTCNT ASH FATCE ENERC

R006 Squid, red (Loligo duvaucelii) 2 80.85 16.25 1.15 1.44 329

R007 Squid, white, small (Uroteuthis duvauceli ) 1 79.38 17.41 1.19 1.15 353

S FRESHWATER FISH AND SHELLFISH


S001 Cat fish (Tandanus tandanus) 2 77.230.91 15.863.65 0.930.01 6.243.03 51884

S002 Catla (Catla catla) 6 78.430.71 17.941.36 0.940.01 2.150.34 3946

S003 Freshwater Eel (Anguilla anguilla) 1 75.57 20.41 1.03 2.63 451

S004 Gold fish (Carassius auratus) 2 79.07 16.91 1.10 2.94 396

S005 Pangas (Pangasianodon hypophthalmus) 6 68.501.01 17.121.62 1.120.03 16.770.91 85224


30

S006 Rohu (Labeo rohita) 6 76.340.28 19.710.57 1.280.04 2.390.64 42812

S007 Crab (Pachygrapsus sp.) 1 80.58 13.23 1.23 0.89 327

S008 Prawns, big (Macrobrachium rosenbergii) 1 77.43 19.24 0.84 0.52 380

S009 Prawns, small (Macrobrachium sp.) 3 82.58 13.07 0.86 0.78 297

S010 Tiger prawns (Macrobrachium sp.) 2 83.24 14.24 0.83 0.66 284
Table 2
WATER SOLUBLE
VITAMINS
31
32
Table 2. WATER SOLUBLE VITAMINS
(All values are expressed per 100g edible portion; All blank space in the table represent below detectable limit)

No. of Regions
Thiamine Riboflavin Niacin Pantothenic Biotin Total Folates Total Ascorbic
Total B6
Food code

(B1) (B2) (B3) Acid (B5) (B7) (B9) Acid


Food Name
mg g mg

THIA RIBF NIA PANTAC VITB6C BIOT FOLSUM VITC

A CEREALS AND MILLETS


A001 Amaranth seed, black (Amaranthus cruentus) 1 0.04 0.04 0.45 0.24 0.50 1.92 27.44
Amaranth seed, pale brown (Amaranthus
A002 6 0.040.007 0.040.007 0.520.05 0.280.03 0.330.023 1.870.24 24.653.21
cruentus)
A003 Bajra (Pennisetum typhoideum) 6 0.250.044 0.200.038 0.860.10 0.500.05 0.270.009 0.640.05 36.115.05

A004 Barley (Hordeum vulgare) 6 0.360.059 0.180.030 2.840.08 0.140.02 0.310.026 2.380.11 31.583.79

A005 Jowar (Sorghum vulgare) 6 0.350.039 0.140.014 2.100.09 0.270.02 0.280.023 0.700.06 39.423.13

A006 Maize, dry (Zea mays) 6 0.330.032 0.090.009 2.690.06 0.340.03 0.340.017 0.490.05 25.811.44
33

A007 Maize, tender, local (Zea mays) 6 0.170.024 0.120.021 1.130.02 0.350.04 0.450.033 1.700.27 62.965.66 4.260.55

A008 Maize, tender, sweet (Zea mays) 4 0.100.008 0.140.007 1.140.02 0.320.04 0.380.084 1.910.30 59.717.70 5.720.76

A009 Quinoa (Chenopodium quinoa) 1 0.83 0.22 1.70 0.62 0.21 0.62 173

A010 Ragi (Eleusine coracana) 5 0.370.041 0.170.008 1.340.02 0.290.19 0.050.007 0.880.05 34.664.97

A011 Rice flakes (Oryza sativa ) 6 0.120.020 0.040.006 1.600.09 0.480.06 0.020.002 0.390.09 8.460.93

A012 Rice puffed (Oryza sativa ) 6 0.110.018 0.040.017 1.870.10 0.380.03 0.070.005 1.260.08

A013 Rice, raw, brown (Oryza sativa ) 6 0.270.023 0.060.011 3.400.12 0.610.04 0.370.035 1.380.21 11.511.69
Table 2. Water Soluble Vitamins

A014 Rice, parboiled, milled (Oryza sativa ) 6 0.170.023 0.060.018 2.510.49 0.550.06 0.220.017 0.310.02 9.752.10

A015 Rice, raw, milled (Oryza sativa ) 6 0.050.019 0.050.006 1.690.13 0.570.05 0.120.012 0.600.12 9.321.93

A016 Samai (Panicum miliare) 6 0.260.042 0.050.008 1.290.02 0.600.07 0.040.005 6.030.57 36.207.04

A017 Varagu (Setaria italica) 5 0.290.054 0.200.018 1.490.08 0.630.07 0.070.017 1.490.18 39.494.52

A018 Wheat flour, refined (Triticum aestivum) 6 0.150.017 0.060.008 0.770.07 0.720.08 0.080.008 0.580.09 16.252.62
Table 2. Water Soluble Vitamins

No. of Regions
Thiamine Riboflavin Niacin Pantothenic Biotin Total Folates Total Ascorbic
Total B6
Food code

(B1) (B2) (B3) Acid (B5) (B7) (B9) Acid


Food Name
mg g mg

THIA RIBF NIA PANTAC VITB6C BIOT FOLSUM VITC

A019 Wheat flour, atta (Triticum aestivum) 6 0.420.044 0.150.010 2.370.10 0.870.04 0.250.032 0.760.12 29.221.92

A020 Wheat, whole (Triticum aestivum) 6 0.460.067 0.150.041 2.680.19 1.080.21 0.260.036 1.030.58 30.093.79

A021 Wheat, bulgur (Triticum aestivum) 6 0.240.027 0.120.004 2.050.05 0.840.03 0.240.011 2.500.35 26.303.61

A022 Wheat, semolina (Triticum aestivum) 6 0.290.025 0.040.004 1.130.10 0.750.08 0.110.010 0.440.04 25.683.64

A023 Wheat, vermicelli (Triticum aestivum) 6 0.130.011 0.010.003 0.860.02 0.520.05 0.030.004 2.000.19 14.352.38

A024 Wheat, vermicelli, roasted (Triticum aestivum) 6 0.120.012 0.010.002 0.670.05 0.490.05 0.030.001 1.340.18 13.212.15

B GRAIN LEGUMES
B001 Bengal gram, dal (Cicer arietinum) 6 0.350.029 0.150.003 1.870.06 1.600.24 0.190.008 0.810.09 1824.5
34

B002 Bengal gram, whole (Cicer arietinum) 6 0.370.040 0.240.011 2.100.06 2.380.26 0.360.025 0.930.07 23312.9

B003 Black gram, dal (Phaseolus mungo) 6 0.210.005 0.090.003 1.760.09 2.950.26 0.220.029 0.810.13 88.752.35

B004 Black gram, whole (Phaseolus mungo) 6 0.320.024 0.110.008 1.850.13 3.980.70 0.530.039 1.280.18 13414.2

B005 Cowpea, brown (Vigna catjang) 6 0.330.087 0.090.009 1.640.03 1.470.31 0.300.033 3.970.12 23127.3

B006 Cowpea, white (Vigna catjang) 1 0.34 0.09 1.51 1.66 0.26 4.28 249

B007 Field bean, black (Phaseolus vulgaris) 1 0.35 0.07 1.88 0.85 0.35 0.66 291

B008 Field bean, brown (Phaseolus vulgaris) 1 0.32 0.07 2.04 0.97 0.37 0.76 292

B009 Field bean, white (Phaseolus vulgaris) 5 0.370.082 0.070.009 1.960.09 0.920.19 0.380.017 0.680.11 28927.0

B010 Green gram, dal (Phaseolus aureus) 6 0.350.071 0.120.016 1.840.23 1.680.17 0.190.011 0.650.06 92.115.11

B011 Green gram, whole (Phaseolus aureus) 6 0.450.027 0.270.011 2.160.13 2.020.24 0.350.034 1.350.16 1455.4

B012 Horse gram, whole (Dolicus biflorus) 6 0.320.002 0.240.033 1.820.26 1.580.06 0.210.017 0.590.07 1635.3

B013 Lentil dal (Lens culinaris) 6 0.340.034 0.160.005 1.810.02 1.320.03 0.180.022 1.250.20 49.994.91
No. of Regions
Thiamine Riboflavin Niacin Pantothenic Biotin Total Folates Total Ascorbic
Total B6
Food code

(B1) (B2) (B3) Acid (B5) (B7) (B9) Acid


Food Name
mg g mg

THIA RIBF NIA PANTAC VITB6C BIOT FOLSUM VITC

B014 Lentil whole, brown (Lens culinaris) 6 0.400.073 0.220.026 2.540.12 1.840.22 0.460.022 1.740.16 1326.7

B015 Lentil whole, yellowish (Lens culinaris) 2 0.42 0.22 2.56 1.68 0.47 1.63 121

B016 Moth bean (Vigna aconitifolia) 6 0.450.070 0.090.005 1.870.08 1.410.06 0.160.009 2.120.21 34910.8

B017 Peas, dry (Pisum sativum) 6 0.560.049 0.160.013 2.690.15 1.260.03 0.260.045 0.530.12 1109.3

B018 Rajmah, black (Phaseolus vulgaris) 2 0.21 0.19 2.61 1.91 0.23 0.63 332

B019 Rajmah, brown (Phaseolus vulgaris) 6 0.260.035 0.210.005 2.370.12 2.060.05 0.210.016 0.770.13 33029.6

B020 Rajmah, red (Phaseolus vulgaris) 3 0.300.020 0.190.018 2.420.15 1.820.10 0.210.033 0.770.18 31620.1

B021 Red gram, dal (Cajanus cajan) 6 0.450.046 0.110.006 2.090.14 1.270.08 0.240.026 0.310.04 1088.7

B022 Red gram, whole (Cajanus cajan) 6 0.740.028 0.150.015 2.420.18 1.560.13 0.420.033 0.650.04 22919.0
35

B023 Ricebean (Vigna umbellata ) 1 0.46 0.14 2.32 0.98 0.13 2.65 122 1.11

B024 Soya bean, brown (Glycine max) 6 0.590.069 0.240.002 2.120.14 1.970.25 0.430.012 0.730.09 29726.1

B025 Soya bean, white (Glycine max) 1 0.61 0.23 2.28 1.97 0.45 0.77 288

C GREEN LEAFY VEGETABLES


C001 Agathi leaves (Sesbania grandiflora) 1 0.26 0.33 1.18 0.53 0.22 7.75 120 121

C002 Amaranth leaves, green (Amaranthus gangeticus) 6 0.010.000 0.190.028 0.710.06 0.410.09 0.210.010 2.460.25 70.338.10 83.5410.54
Table 2. Water Soluble Vitamins

C003 Amaranth leaves, red (Amaranthus gangeticus) 1 0.010 0.269 0.62 0.37 0.22 2.95 81.95 86.20

Amaranth leaves, red and green mix


C004 4 0.010.000 0.220.030 0.690.04 0.370.03 0.190.015 2.410.24 69.086.27 77.247.57
(Amaranthus gangeticus)
Amaranth spinosus, leaves, green (Amaranthus
C005 4 0.010.000 0.130.011 0.630.02 0.330.02 0.220.051 3.070.09 41.443.48 82.568.24
spinosus)
Amaranth spinosus, leaves, red and green mix
C006 2 0.01 0.15 0.72 0.31 0.20 2.91 44.23 77.30
(Amaranthus spinosus)
C007 Basella leaves (Basella alba) 2 0.06 0.15 0.46 0.48 0.18 1.07 90.31 63.35
Table 2. Water Soluble Vitamins

No. of Regions
Thiamine Riboflavin Niacin Pantothenic Biotin Total Folates Total Ascorbic
Total B6
Food code

(B1) (B2) (B3) Acid (B5) (B7) (B9) Acid


Food Name
mg g mg

THIA RIBF NIA PANTAC VITB6C BIOT FOLSUM VITC

C008 Bathua leaves (Chenopodium album) 2 0.06 0.51 0.54 0.41 0.17 1.25 42.55 41.03

C009 Beet greens (Beta vulgaris) 6 0.020.01 0.170.05 0.430.08 0.290.07 0.130.03 4.660.66 11.521.39 35.835.51

C010 Betel leaves, big (kolkata) (Piper betle) 6 0.030.012 0.080.012 0.450.05 0.510.09 0.040.007 2.180.25 15.962.25 18.402.49

C011 Betel leaves, small (Piper betle) 4 0.020.010 0.070.009 0.470.07 0.470.04 0.040.005 1.280.15 16.562.67 24.518.66
Brussels sprouts (Brassica oleracea var.
C012 1 0.06 0.16 0.50 0.47 0.19 2.45 85.01 89.45
gemmifera)
C013 Cabbage, Chinese (Brassica rupa) 1 0.01 0.05 0.38 0.58 0.19 1.08 54.51 19.32
Cabbage, collard greens (Brassica oleracea var.
C014 1 0.03 0.05 0.26 0.49 0.24 1.38 63.46 40.76
viridis)
Cabbage, green (Brassica oleracea var. capitata f.
C015 6 0.030.005 0.050.001 0.240.02 0.240.01 0.130.016 1.410.14 46.364.48 33.254.21
alba)
Cabbage, violet (Brassica oleracea var. capitata f.
C016 2 0.04 0.05 0.27 0.25 0.17 1.43 34.81 43.49
rubra)
36

Cauliflower leaves (Brassica oleracea var.


C017 6 0.050.010 0.050.011 0.210.01 0.340.02 0.230.016 1.380.03 42.993.13 52.840.94
botrytis)

C018 Colocasia leaves, green (Colocasia anti-quorum) 6 0.080.013 0.070.015 0.800.07 0.270.07 0.290.031 12.101.25 15918.5 40.717.47

C019 Drumstick leaves (Moringa oleifera) 3 0.060.006 0.450.042 0.820.09 0.390.04 0.870.074 2.260.09 42.895.31 10816.7

C020 Fenugreek leaves (Trigonella foenum graecum) 5 0.110.015 0.220.023 0.700.05 0.490.03 0.380.106 4.820.62 75.269.18 58.2517.08

C021 Garden cress (Lepidium sativum) 2 0.03 0.06 1.20 0.22 0.20 12.01 58.10 42.75

C022 Gogu leaves, green (Hibiscus cannabinus) 4 0.130.006 0.060.009 0.580.04 0.700.04 0.330.012 3.380.20 74.9412.55 29.659.71

C023 Gogu leaves, red (Hibiscus cannabinus) 1 0.12 0.05 0.56 0.71 0.31 3.43 88.63 35.43
Knol-Khol, leaves (Brassica oleracea var.
C024 2 0.06 0.15 0.86 0.27 0.28 13.57 41.55 71.11
gongylodes)
C025 Lettuce (Lactuca sativa) 3 0.050.013 0.090.008 0.170.02 0.110.01 0.080.016 2.150.09 30.696.48 11.913.07

C026 Mustard leaves (Brassica juncea) 3 0.080.011 0.180.015 0.580.07 0.260.01 0.160.007 1.700.21 1106.6 60.321.32

C027 Pak Choi leaves (Brassica rapa var. Chinensis) 1 0.02 0.22 0.66 0.31 0.96 10.25 98.50 55.60

C028 Parsley (Petroselinum crispum) 3 0.190.022 0.100.005 0.360.01 0.200.03 0.190.011 13.471.03 19713.9 13316.3
No. of Regions
Thiamine Riboflavin Niacin Pantothenic Biotin Total Folates Total Ascorbic
Total B6
Food code

(B1) (B2) (B3) Acid (B5) (B7) (B9) Acid


Food Name
mg g mg

THIA RIBF NIA PANTAC VITB6C BIOT FOLSUM VITC

C029 Ponnaganni (Alternanthera sessilis) 2 0.02 0.10 0.32 0.21 0.19 11.18 48.42 103

C030 Pumpkin leaves, tender (Cucurbita maxima) 6 0.070.010 0.130.025 1.490.09 0.360.01 0.170.022 3.400.29 33.824.70 12.330.17

C031 Radish leaves (Raphanus sativus) 6 0.060.005 0.130.024 0.470.06 0.140.01 0.160.032 4.390.12 53.145.32 65.7618.69

C032 Rumex leaves (Rumex patientia) 2 0.03 0.14 0.33 0.25 0.09 1.30 41.01 53.76

C033 Spinach (Spinacia oleracea) 6 0.160.016 0.100.009 0.330.03 0.220.03 0.150.011 4.140.27 14210.3 30.284.71

C034 Tamarind leaves, tender (Tamarindus indica) 3 0.120.020 0.030.007 0.790.02 0.300.04 0.140.010 3.290.60 91.829.56 28.228.82

D OTHER VEGETABLES
D001 Ash gourd (Benincasa hispida) 6 0.030.003 0.010.001 0.120.02 0.370.03 0.180.058 2.010.15 14.111.85 11.411.31
37

D002 Bamboo shoot, tender (Bambusa vulgaris) 1 0.06 0.06 0.25 0.22 0.13 5.93 17.05 15.74

D003 Bean scarlet, tender (Phaseolus coccineus) 5 0.130.016 0.120.016 0.520.08 0.420.03 0.310.021 12.261.53 45.260.73 6.611.00
Bitter gourd, jagged, teeth ridges, elongate
D004 6 0.050.005 0.040.009 0.270.03 0.330.09 0.050.009 5.760.52 60.287.22 46.532.81
(Momordica charantia)
Bitter gourd, jagged, teeth ridges, short
D005 4 0.060.008 0.040.005 0.290.03 0.360.01 0.040.004 5.551.17 51.456.97 50.873.03
(Momordica charantia)
Bitter gourd, jagged, smooth ridges, elongate
D006 1 0.06 0.04 0.30 0.28 0.05 6.85 60.03 54.30
(Momordica charantia)
Bottle gourd, elongate, pale green (Lagenaria
D007 6 0.030.003 0.010.001 0.140.01 0.560.09 0.020.005 2.550.29 41.993.56 4.331.55
vulgaris)
Bottle gourd, round, pale green (Lagenaria
D008 5 0.030.004 0.010.001 0.140.01 0.500.06 0.020.006 2.330.14 49.593.82 4.541.78
vulgaris)
Table 2. Water Soluble Vitamins

Bottle gourd, elongate, dark green (Lagenaria


D009 1 0.03 0.01 0.14 0.59 0.01 2.54 46.31 3.80
vulgaris)
D010 Brinjal-1 (Solanum melongena) 1 0.07 0.13 0.74 0.29 0.05 1.17 37.22 1.58

D011 Brinjal-2 (Solanum melongena) 1 0.09 0.11 0.56 0.27 0.05 1.83 27.22 1.03

D012 Brinjal-3 (Solanum melongena) 2 0.050 0.109 0.60 0.29 0.07 1.32 32.29 2.34

D013 Brinjal-4 (Solanum melongena) 4 0.060.019 0.110.003 0.520.07 0.420.10 0.070.013 1.700.62 36.677.69 2.220.57
Table 2. Water Soluble Vitamins

No. of Regions
Thiamine Riboflavin Niacin Pantothenic Biotin Total Folates Total Ascorbic
Total B6
Food code

(B1) (B2) (B3) Acid (B5) (B7) (B9) Acid


Food Name
mg g mg

THIA RIBF NIA PANTAC VITB6C BIOT FOLSUM VITC

D014 Brinjal-5 (Solanum melongena) 3 0.070.023 0.110.002 0.490.05 0.290.04 0.080.012 1.420.49 32.214.79 3.150.88

D015 Brinjal-6 (Solanum melongena) 2 0.05 0.11 0.51 0.30 0.07 1.65 34.21 1.49

D016 Brinjal-7 (Solanum melongena) 1 0.05 0.12 0.44 0.33 0.07 1.32 26.58 1.08

D017 Brinjal-8 (Solanum melongena) 3 0.070.004 0.110.015 0.650.01 0.390.09 0.070.02 1.550.32 33.896.18 1.890.83

D018 Brinjal-9 (Solanum melongena) 2 0.06 0.11 0.56 0.30 0.09 2.30 35.89 1.72

D019 Brinjal-10 (Solanum melongena) 2 0.06 0.10 0.50 0.29 0.08 1.27 37.11 2.40

D020 Brinjal-11 (Solanum melongena) 6 0.060.016 0.110.014 0.530.09 0.290.04 0.080.017 1.680.51 34.244.37 2.240.65

D021 Brinjal-12 (Solanum melongena) 2 0.04 0.10 0.46 0.35 0.06 1.11 27.83 2.55

D022 Brinjal-13 (Solanum melongena) 1 0.04 0.12 0.54 0.34 0.09 2.29 30.99 1.49
38

D023 Brinjal-14 (Solanum melongena) 3 0.060.012 0.100.017 0.460.01 0.280.03 0.070.016 1.360.14 38.990.97 1.830.96

D024 Brinjal-15 (Solanum melongena) 4 0.070.017 0.110.008 0.510.02 0.320.07 0.070.027 1.910.63 32.489.70 2.010.78

D025 Brinjal-16 (Solanum melongena) 1 0.04 0.11 0.44 0.29 0.10 2.14 30.87 1.53

D026 Brinjal-17 (Solanum melongena) 1 0.08 0.09 0.53 0.34 0.10 3.57 27.70 1.95

D027 Brinjal-18 (Solanum melongena) 3 0.040.012 0.100.010 0.570.05 0.300.04 0.070.025 2.160.36 38.273.60 1.971.44

D028 Brinjal-19 (Solanum melongena) 3 0.040.007 0.100.012 0.530.08 0.260.08 0.090.023 2.540.64 34.325.55 2.531.07

D029 Brinjal-20 (Solanum melongena) 5 0.060.015 0.100.014 0.550.09 0.290.04 0.070.012 1.770.44 33.444.68 2.210.86

D030 Brinjal-21 (Solanum melongena) 2 0.05 0.11 0.53 0.32 0.08 1.93 32.60 1.38

D031 Brinjal - all varieties (Solanum melongena) 6 0.060.016 0.110.011 0.530.08 0.310.06 0.070.016 1.760.58 33.935.33 2.090.85

D032 Broad beans (Vicia faba) 3 0.120.01 0.100.03 0.760.00 0.450.03 0.230.01 10.030.75 20.460.04 10.980.97

D033 Capsicum, green (Capsicum annuum) 6 0.050.007 0.030.011 0.560.05 0.210.03 0.150.011 4.590.46 51.853.38 1237.8

D034 Capsicum, red (Capsicum annuum) 4 0.100.042 0.030.014 0.660.21 0.250.03 0.240.007 5.470.98 62.542.15 1125.5
No. of Regions
Thiamine Riboflavin Niacin Pantothenic Biotin Total Folates Total Ascorbic
Total B6
Food code

(B1) (B2) (B3) Acid (B5) (B7) (B9) Acid


Food Name
mg g mg

THIA RIBF NIA PANTAC VITB6C BIOT FOLSUM VITC

D035 Capsicum, yellow (Capsicum annuum) 4 0.140.012 0.020.009 0.590.20 0.210.02 0.250.040 6.330.85 66.152.56 12712.5

D036 Cauliflower (Brassica oleracea) 6 0.040.003 0.070.007 0.310.02 0.620.09 0.130.020 2.470.29 45.952.95 47.147.47

D037 Celery stalk (Apium graveolens) 3 0.030.007 0.040.008 0.480.05 0.420.02 0.060.010 2.090.08 22.481.33 12.302.89

D038 Cho-cho-marrow (Sechium edule) 4 0.010.000 0.030.003 0.230.02 0.210.01 0.070.015 1.060.03 63.039.04 20.215.48

D039 Cluster beans (Cyamopsis tetragonobola) 6 0.050.006 0.030.005 0.710.05 0.350.03 0.120.008 5.350.70 41.244.35 17.965.83

D040 Colocasia, stem, black (Colocasia antiquorum) 1 0.02 0.04 0.16 0.47 0.06 3.80 30.88 5.15

D041 Colocasia, stem, green (Colocasia antiquorum) 5 0.020.004 0.030.013 0.220.03 0.500.12 0.070.007 3.460.37 25.323.00 5.831.28

D042 Corn, Baby (Zea mays) 6 0.150.054 0.070.032 0.530.07 0.940.16 0.160.046 0.790.08 45.5311.69 8.591.48

D043 Cucumber, green, elongate (Cucumis sativus) 6 0.020.003 0.010.000 0.350.04 0.450.04 0.060.013 2.820.47 16.843.17 6.111.49
39

D044 Cucumber, green, short (Cucumis sativus) 6 0.020.005 0.010.000 0.350.04 0.320.06 0.070.008 2.970.73 14.671.24 6.212.14

D045 Cucumber, orange, round (Cucumis sativus) 2 0.02 0.01 0.36 0.34 0.04 3.13 18.77 6.24

D046 Drumstick (Moringa oleifera) 6 0.040.002 0.070.007 0.620.03 0.570.07 0.120.011 4.290.43 62.756.71 71.8619.13

D047 Field beans, tender, broad (Vicia faba) 2 0.07 0.07 0.32 0.41 0.42 4.11 123 5.99

D048 Field beans, tender, lean (Vicia faba) 6 0.080.006 0.070.007 0.330.02 0.350.03 0.380.069 4.110.36 12728.9 3.841.24

D049 French beans, country (Phaseolus vulgaris) 5 0.040.005 0.060.004 0.830.03 0.280.01 0.370.053 4.710.25 47.458.98 15.814.23

D050 French beans, hybrid (Phaseolus vulgaris) 2 0.05 0.05 0.77 0.27 0.44 5.93 61.98 1.38
Table 2. Water Soluble Vitamins

D051 Jack fruit, raw (Artocarpus heterophyllus) 5 0.050.014 0.050.010 0.190.02 0.370.02 0.040.005 4.370.14 35.735.62 17.516.00

D052 Jack fruit, seed, mature (Artocarpus heterophyllus) 5 0.060.010 0.030.008 0.190.02 0.360.01 0.080.005 4.100.31 54.5812.31 9.686.44

D053 Knol - Khol (Brassica oleracea) 6 0.040.012 0.060.014 0.370.02 0.380.03 0.190.033 2.460.11 14.761.64 64.7010.78

D054 Kovai, big (Coccinia cordifolia) 6 0.040.004 0.020.002 0.550.03 0.270.03 0.080.012 2.960.33 48.685.10 17.627.24

D055 Kovai, small (Coccinia cordifolia) 1 0.04 0.02 0.51 0.28 0.05 2.87 50.13 21.08
Table 2. Water Soluble Vitamins

No. of Regions
Thiamine Riboflavin Niacin Pantothenic Biotin Total Folates Total Ascorbic
Total B6
Food code

(B1) (B2) (B3) Acid (B5) (B7) (B9) Acid


Food Name
mg g mg

THIA RIBF NIA PANTAC VITB6C BIOT FOLSUM VITC

D056 Ladies finger (Abelmoschus esculentus) 6 0.040.005 0.070.009 0.610.01 0.280.04 0.270.027 1.580.33 63.6810.76 22.511.60

D057 Mango, green, raw (Mangifera indica) 6 0.020.003 0.020.001 0.260.02 0.130.02 0.130.013 1.410.16 25.867.38 90.2410.47

D058 Onion, stalk (Allium cepa) 6 0.030.020 0.050.014 0.140.02 0.190.05 0.170.052 6.992.48 57.6111.87 27.234.22

D059 Papaya, raw (Carica papaya) 6 0.020.004 0.030.007 0.120.01 0.240.04 0.030.008 1.240.20 29.792.21 20.732.35

D060 Parwar (Trichosanthes dioica) 6 0.050.007 0.050.011 0.670.04 0.250.05 0.200.019 9.860.74 19.961.76 19.246.61

D061 Peas, fresh (Pisum sativum) 6 0.270.027 0.030.004 1.280.03 0.680.13 0.190.020 4.040.33 54.7712.01 38.406.42

D062 Plantain, flower (Musa x paradisiaca) 6 0.020.005 0.020.005 0.280.03 0.350.07 0.130.009 2.440.25 49.277.30 6.491.15

D063 Plantain, green (Musa x paradisiaca) 6 0.010.001 0.050.005 0.330.04 0.260.02 0.100.006 0.600.05 18.961.29 23.282.40

D064 Plantain, stem (Musa x paradisiaca) 6 0.020.003 0.020.004 0.180.02 0.240.09 0.140.01 4.420.41 12.852.18 3.772.74
40

D065 Pumpkin, green, cylindrical (Cucurbita maxima) 1 0.03 0.02 0.44 0.16 0.05 1.41 31.60 7.29

D066 Pumpkin, orange, round (Cucurbita maxima) 6 0.030.005 0.030.003 0.410.01 0.180.01 0.080.015 1.630.26 24.143.70 8.040.87

D067 Red gram, tender, fresh (Cajanus cajan) 1 0.23 0.09 2.14 0.71 0.30 2.91 94.21 15.13

D068 Ridge gourd (Luffa acutangula) 6 0.020.003 0.010.002 0.200.01 0.280.04 0.070.005 2.270.18 29.263.12 5.421.06

D069 Ridge gourd, smooth skin (Luffa acutangula) 3 0.020.004 0.010.001 0.210.01 0.250.02 0.090.007 2.220.29 27.362.98 8.102.67
Snake gourd, long, pale green (Trichosanthes
D070 6 0.030.003 0.030.002 0.340.02 0.270.03 0.100.017 2.500.30 18.341.87 2.721.15
anguina)
Snake gourd, long, dark green (Trichosanthes
D071 2 0.03 0.03 0.33 0.27 0.07 2.43 16.52 2.85
anguina)
D072 Snake gourd, short (Trichosanthes anguina) 1 0.03 0.02 0.33 0.31 0.06 2.50 17.74 2.30

D073 Tinda, tender (Praecitrullus fistulosus) 6 0.020.000 0.030.005 0.560.02 0.390.03 0.060.008 3.260.72 43.235.74 14.200.88

D074 Tomato, green (Lycopersicon esculentum) 6 0.080.043 0.050.043 0.460.16 0.300.12 0.070.024 4.741.99 12.514.01 16.412.52

D075 Tomato, ripe, hybrid (Lycopersicon esculentum) 6 0.040.004 0.020.007 0.510.02 0.180.01 0.080.006 1.090.10 15.412.70 25.273.52

D076 Tomato, ripe, local (Lycopersicon esculentum) 6 0.030.004 0.030.004 0.520.01 0.200.03 0.090.005 1.180.11 19.462.99 27.471.77
No. of Regions
Thiamine Riboflavin Niacin Pantothenic Biotin Total Folates Total Ascorbic
Total B6
Food code

(B1) (B2) (B3) Acid (B5) (B7) (B9) Acid


Food Name
mg g mg

THIA RIBF NIA PANTAC VITB6C BIOT FOLSUM VITC

D077 Zucchini, green (Cucurbita pepo) 2 0.05 0.09 1.03 0.99 0.25 1.02 18.85 15.78

D078 Zucchini, yellow (Cucurbita pepo) 2 0.03 0.02 0.42 0.72 0.20 1.13 21.50 16.71

E FRUITS
E001 Apple, big (Malus domestica) 6 0.030.017 0.010.011 0.250.07 0.090.04 0.040.027 0.340.08 3.040.94 3.570.58

E002 Apple, green (Malus domestica) 6 0.010.023 0.020.016 0.210.06 0.120.04 0.080.016 0.410.09 3.430.68 2.900.32

E003 Apple, small (Malus domestica) 6 0.010.001 0.010.000 0.090.01 0.090.01 0.030.004 0.470.06 3.520.37 4.000.72

E004 Apple, small, Kashmir (Malus domestica) 1 0.01 0.01 0.09 0.12 0.04 0.44 3.97 4.24
41

E005 Apricot, dried (Prunus armeniaca) 6 0.040.011 0.040.006 1.660.12 0.620.13 0.100.005 1.470.21 10.501.59 0.420.14

E006 Apricot, processed (Prunus armeniaca) 3 0.250.011 0.040.007 1.070.07 0.250.02 0.170.011 1.550.27 5.420.98 7.981.75

E007 Avocado fruit (Persea americana) 1 0.07 0.08 0.90 1.26 0.18 1.25 67.17 9.36

E008 Bael fruit (Aegle marmelos) 1 0.03 0.04 0.25 1.62 0.03 1.14 55.22 7.50

E009 Banana, ripe, montham (Musa x paradisiaca) 1 0.01 0.04 0.48 0.35 0.51 1.54 17.93 8.06

E010 Banana, ripe, poovam (Musa x paradisiaca) 2 0.01 0.03 0.43 0.40 0.50 1.79 19.95 6.74

E011 Banana, ripe, red (Musa x paradisiaca) 1 0.01 0.02 0.46 0.41 0.45 1.35 18.92 6.74

E012 Banana, ripe, robusta (Musa x paradisiaca) 6 0.010.000 0.030.005 0.470.04 0.360.03 0.440.045 1.690.07 16.811.95 4.761.34
Table 2. Water Soluble Vitamins

E013 Black berry (Rubus fruticosus) 5 0.010.002 0.020.005 0.400.09 0.210.12 0.050.011 1.650.19 22.951.38 19.451.54

E014 Cherries, red (Prunus cerasus) 4 0.070.006 0.020.004 0.190.01 0.230.03 0.040.005 1.520.25 4.921.30 8.820.57

E015 Currants, black (Ribes nigrum) 1 0.03 0.03 0.35 0.28 0.09 2.41 8.48 182

E016 Custard apple (Annona squamosa) 1 0.13 0.09 0.69 0.19 0.07 0.76 7.60 21.51
Table 2. Water Soluble Vitamins

No. of Regions
Thiamine Riboflavin Niacin Pantothenic Biotin Total Folates Total Ascorbic
Total B6
Food code

(B1) (B2) (B3) Acid (B5) (B7) (B9) Acid


Food Name
mg g mg

THIA RIBF NIA PANTAC VITB6C BIOT FOLSUM VITC

E017 Dates, dry, pale brown (Phoenix dactylifera) 6 0.030.012 0.030.008 1.470.07 0.510.07 0.140.009 0.820.11 18.651.39 4.420.54

E018 Dates, dry, dark brown (Phoenix dactylifera) 2 0.02 0.03 1.09 0.53 0.153 0.94 12.80 3.84

E019 Dates, processed (Phoenix dactylifera) 2 0.05 0.02 0.51 0.52 0.06 2.50 24.53 15.51

E020 Fig (Ficus carica) 6 0.040.020 0.020.008 0.270.08 0.260.08 0.150.016 2.641.09 13.673.81 16.924.26

E021 Goosberry (Emblica officinalis) 5 0.010.009 0.030.012 0.120.02 0.350.04 0.270.054 1.420.35 7.861.27 25230.4

E022 Grapes, seeded, round, black (Vitis vinifera) 4 0.030.009 0.030.005 0.140.03 0.070.00 0.110.020 1.140.22 8.691.60 18.302.32

E023 Grapes, seeded, round, green (Vitis vinifera) 5 0.030.005 0.020.004 0.130.02 0.070.01 0.090.015 1.080.15 8.350.75 17.105.63

E024 Grapes, seeded, round, red (Vitis vinifera) 5 0.040.027 0.030.018 0.100.03 0.110.03 0.100.017 1.090.27 7.491.15 20.593.45
42

E025 Grapes, seedless, oval, black (Vitis vinifera) 5 0.030.021 0.020.015 0.150.04 0.110.04 0.110.011 0.970.11 7.221.23 27.325.18

E026 Grapes, seedless, round, green (Vitis vinifera) 5 0.040.023 0.030.019 0.120.04 0.100.04 0.080.015 1.200.20 8.311.46 16.472.06

E027 Grapes, seedless, round, black (Vitis vinifera) 5 0.030.019 0.030.029 0.130.05 0.110.03 0.080.011 1.270.23 8.892.54 22.793.45

E028 Guava, white flesh (Psidium guajava) 5 0.050.006 0.040.008 0.600.04 0.250.02 0.110.014 0.740.13 29.760.66 21413.6

E029 Guava, pink flesh (Psidium guajava) 5 0.030.010 0.030.005 0.590.07 0.200.03 0.160.027 1.250.23 32.172.69 22227.0

E030 Jack fruit, ripe (Artocarpus heterophyllus) 5 0.050.004 0.010.004 0.420.08 0.160.01 0.220.010 4.000.37 32.152.27 6.731.59

E031 Jambu fruit, ripe (Syzygium cumini) 2 0.02 0.02 0.14 0.31 0.03 2.57 7.63 16.47

E032 Karonda fruit (Carissa carandas) 1 0.01 0.02 0.25 0.67 0.08 1.55 8.72 135

E033 Lemon, juice (Citrus limon) 6 0.040.007 0.010.000 0.100.01 0.120.01 0.030.004 1.920.14 12.431.85 48.164.35

E034 Lime, sweet,pulp (Citrus limetta) 6 0.060.005 0.010.003 0.170.02 0.250.03 0.050.013 2.230.23 15.384.15 46.967.64

E035 Litchi (Nephelium litchi) 4 0.020.003 0.060.008 0.230.02 0.190.10 0.070.010 2.800.34 15.695.09 33.825.24

E036 Mango, ripe, banganapalli (Mangifera indica) 6 0.030.005 0.040.004 0.260.03 0.120.02 0.120.02 1.600.11 82.057.90 32.977.14
No. of Regions
Thiamine Riboflavin Niacin Pantothenic Biotin Total Folates Total Ascorbic
Total B6
Food code

(B1) (B2) (B3) Acid (B5) (B7) (B9) Acid


Food Name
mg g mg

THIA RIBF NIA PANTAC VITB6C BIOT FOLSUM VITC

E037 Mango, ripe, gulabkhas (Mangifera indica) 2 0.03 0.04 0.23 0.11 0.13 1.01 84.35 27.65

E038 Mango, ripe, himsagar (Mangifera indica) 3 0.030.005 0.030.004 0.270.04 0.110.00 0.100.030 1.460.02 90.986.12 49.0923.24

E039 Mango, ripe, kesar (Mangifera indica) 4 0.030.007 0.040.006 0.260.02 0.110.01 0.100.014 1.670.23 90.438.24 29.084.61

E040 Mango, ripe, neelam (Mangifera indica) 2 0.03 0.04 0.23 0.14 0.12 1.02 68.70 29.93

E041 Mango, ripe, paheri (Mangifera indica) 2 0.03 0.04 0.28 0.10 0.23 1.73 65.28 30.75

E042 Mango, ripe, totapari (Mangifera indica) 1 0.02 0.05 0.27 0.13 0.12 1.64 77.69 25.26

E043 Mangosteen (Garcinia mangostana) 1 0.01 0.01 0.58 0.15 0.18 0.81 13.52 26.33

E044 Manila tamarind (Pithecellobium dulce) 1 0.18 0.14 0.40 0.18 0.04 0.22 4.24 55.78
43

E045 Musk melon, orange flesh (Cucumis melon) 5 0.010.000 0.010.003 0.410.05 0.130.02 0.050.005 0.750.18 22.312.48 22.763.42

E046 Musk melon, yellow flesh (Cucumis melon) 6 0.010.018 0.020.013 0.430.08 0.110.03 0.060.015 0.800.08 20.235.16 21.321.19

E047 Orange, pulp (Citrus aurantium) 6 0.070.009 0.020.005 0.280.04 0.200.05 0.040.003 2.880.42 19.461.09 42.724.81

E048 Palm fruit, tender (Borassus flabellifer) 1 0.01 0.46 0.13 0.07 2.49 24.40 0.25

E049 Papaya, ripe (Carcia papaya) 6 0.030.009 0.110.008 0.330.03 0.440.07 0.040.003 3.050.27 60.906.64 43.097.02

E050 Peach (Prunus communis) 1 0.02 0.02 0.29 0.15 0.10 1.43 6.34 5.49

E051 Pear (Pyrus sp.) 6 0.020.005 0.020.008 0.130.03 0.050.01 0.090.015 1.410.27 5.281.17 3.310.90

E052 Phalsa (Grewia asiatica) 2 0.03 0.06 0.40 0.17 0.03 1.49 22.56 5.11
Table 2. Water Soluble Vitamins

E053 Pineapple (Ananas comosus) 6 0.050.007 0.030.011 0.120.02 0.130.02 0.130.015 1.050.23 18.211.65 36.373.65

E054 Plum (Prunus domestica) 3 0.020.011 0.020.001 0.440.02 0.160.05 0.050.007 0.300.17 14.291.96 2.260.00

E055 Pomegranate, maroon seeds (Punica granatum) 6 0.060.005 0.010.004 0.200.03 0.420.04 0.290.032 0.600.09 38.642.93 12.691.36

E056 Pummelo (Citrus maxima) 3 0.060.045 0.020.011 0.230.08 0.050.03 0.040.011 1.810.30 13.441.47 48.891.52
Table 2. Water Soluble Vitamins

No. of Regions
Thiamine Riboflavin Niacin Pantothenic Biotin Total Folates Total Ascorbic
Total B6
Food code

(B1) (B2) (B3) Acid (B5) (B7) (B9) Acid


Food Name
mg g mg

THIA RIBF NIA PANTAC VITB6C BIOT FOLSUM VITC

E057 Raisins, dried, black (Vitis vinifera) 6 0.090.013 0.040.017 0.480.04 0.210.05 0.170.020 0.730.11 38.304.98 2.050.14

E058 Raisins, dried, golden (Vitis vinifera) 6 0.090.012 0.040.006 0.640.05 0.180.06 0.170.03 0.750.14 34.684.36 1.850.27

E059 Rambutan (Nephelium lappaceum) 1 0.11 0.01 0.26 0.14 0.04 0.64 7.35 65.00

E060 Sapota (Achras sapota) 6 0.010.001 0.030.005 0.240.02 0.240.02 0.120.019 1.480.31 10.831.91 20.964.62

E061 Soursop ( Annona muricata ) 1 0.03 0.04 0.85 0.12 0.03 0.23 6.09 59.54

E062 Star fruit (Averrhoa carambola) 1 0.08 0.02 0.34 0.26 0.06 0.13 8.43 33.55

E063 Strawberry (Fragaria ananassa) 1 0.060.063 0.010.003 0.480.11 0.180.06 0.090.026 0.070.04 8.913.84 50.204.97

E064 Tamarind, pulp (Tamarindus indicus) 6 0.340.039 0.070.004 1.560.16 0.170.02 0.080.013 0.660.04 9.790.80 3.620.85

Water melon, dark green (sugar baby) (Citrullus


44

E065 6 0.020.004 0.020.003 0.280.03 0.190.01 0.100.019 0.590.06 5.880.55 13.262.66


vulgaris)
E066 Water melon, pale green (Citrullus vulgaris) 6 0.020.003 0.020.002 0.300.04 0.190.00 0.070.025 0.570.06 5.551.61 11.452.09

E067 Wood Apple (Limonia acidissima) 3 0.040.009 0.010.001 0.550.05 0.220.02 0.170.021 1.650.14 6.510.44 22.177.49

E068 Zizyphus (Zizyphus jujube) 1 0.01 0.02 0.33 0.14 0.11 2.22 5.99 60.93

F ROOTS AND TUBERS


F001 Beet root (Beta vulgaris) 6 0.010.001 0.010.002 0.210.01 0.260.04 0.070.011 2.560.19 97.377.06 5.260.85

F002 Carrot, orange (Dacus carota) 6 0.040.003 0.030.003 0.220.02 0.300.03 0.110.016 1.500.23 24.042.07 6.221.99

F003 Carrot, red (Dacus carota) 4 0.040.017 0.030.016 0.250.05 0.270.04 0.070.012 1.300.14 23.673.25 6.761.56

F004 Colocasia (Colocasia antiquorum) 6 0.060.007 0.030.002 0.510.09 0.120.02 0.170.038 3.690.22 19.912.90 1.830.64

F005 Lotus root (Nelumbium nelumbo) 3 0.070.008 0.050.023 0.430.05 0.200.02 0.190.017 2.850.32 26.496.85 26.637.02

F006 Potato, brown skin, big (Solanum tuberosum) 6 0.060.004 0.010.001 1.040.14 0.380.06 0.100.008 1.350.17 15.511.66 23.153.98
No. of Regions
Thiamine Riboflavin Niacin Pantothenic Biotin Total Folates Total Ascorbic
Total B6
Food code

(B1) (B2) (B3) Acid (B5) (B7) (B9) Acid


Food Name
mg g mg

THIA RIBF NIA PANTAC VITB6C BIOT FOLSUM VITC

F007 Potato, brown skin, small (Solanum tuberosum) 1 0.05 0.01 1.36 0.49 0.12 1.82 13.85 26.41

F008 Potato, red skin (Solanum tuberosum) 1 0.06 0.01 1.13 0.39 0.10 1.68 17.83 25.04

F009 Radish, elongate, red skin (Raphanus sativus) 3 0.030.007 0.020.004 0.310.02 0.130.01 0.070.002 2.650.07 24.655.84 17.633.89

F010 Radish, elongate, white skin (Raphanus sativus) 6 0.020.004 0.020.003 0.300.03 0.150.03 0.070.008 2.480.21 29.758.30 19.915.69

F011 Radish, round, red skin (Raphanus sativus) 1 0.03 0.02 0.30 0.18 0.07 2.92 24.59 15.69

F012 Radish, round, white skin (Raphanus sativus) 2 0.03 0.02 0.24 0.15 0.07 2.59 22.60 14.00

F013 Sweet potato, brown skin (Ipomoes batatas) 4 0.070.085 0.040.012 0.670.09 0.890.10 0.120.006 5.190.78 15.622.13 17.941.40

F014 Sweet potato, pink skin (Ipomoes batatas) 3 0.060.012 0.040.001 0.690.12 0.560.34 0.090.007 5.710.28 14.442.06 22.202.32
45

F015 Tapioca (Manihot esculenta) 3 0.070.003 0.020.001 0.450.01 0.170.05 0.090.006 1.930.09 25.640.47 15.513.19

F016 Water Chestnut (Eleocharis dulcis) 1 0.02 0.02 0.74 0.52 0.13 1.08 9.80 5.26

F017 Yam, elephant (Amorphophallus campanulatus) 6 0.040.004 0.050.017 0.610.10 0.230.03 0.220.044 4.510.37 20.542.42 15.221.84

F018 Yam, ordinary (Amorphophallus campanulatus) 4 0.040.003 0.020.006 0.560.06 0.320.04 0.170.06 4.190.41 15.681.61 13.883.43

F019 Yam, wild (Dioscorea versicolor) 2 0.121 0.015 0.70 0.23 0.20 4.09 21.01 14.06

G CONDIMENTS AND SPICES-FRESH


Table 2. Water Soluble Vitamins

G001 Chillies, green-1 (Capsicum annum) 5 0.110.029 0.090.024 0.800.09 0.190.03 0.450.043 0.500.13 25.312.47 79.505.94

G002 Chillies, green-2 (Capsicum annum) 3 0.080.009 0.090.042 0.930.16 0.200.03 0.290.048 0.640.12 25.935.56 90.979.19

G003 Chillies, green-3 (Capsicum annum) 5 0.090.035 0.110.034 0.870.17 0.240.13 0.240.030 0.640.05 20.451.69 93.639.46

G004 Chillies, green-4 (Capsicum annum) 3 0.090.057 0.120.025 0.900.07 0.230.05 0.180.029 0.620.08 15.921.13 1026.1

G005 Chillies, green-5 (Capsicum annum) 2 0.080.047 0.160.031 1.060.08 0.200.03 0.200.025 0.570.05 17.752.38 97.774.28
Table 2. Water Soluble Vitamins

No. of Regions
Thiamine Riboflavin Niacin Pantothenic Biotin Total Folates Total Ascorbic
Total B6
Food code

(B1) (B2) (B3) Acid (B5) (B7) (B9) Acid


Food Name
mg g mg

THIA RIBF NIA PANTAC VITB6C BIOT FOLSUM VITC

G006 Chillies, green-6 (Capsicum annum) 1 0.07 0.13 0.92 0.27 0.29 0.73 18.87 108

G007 Chillies, green-7 (Capsicum annum) 1 0.08 0.11 0.80 0.24 0.22 1.21 19.39 112

G008 Chillies, green - all varieties (Capsicum annum) 6 0.090.033 0.110.038 0.890.15 0.220.06 0.280.100 0.630.16 21.504.83 94.0711.67

G009 Coriander leaves (Coriandrum sativum) 6 0.090.005 0.050.004 0.730.03 0.630.07 0.190.025 4.170.89 51.013.98 23.877.33

G010 Curry leaves (Murraya koenigii) 6 0.070.016 0.130.008 0.850.10 0.510.04 0.570.096 1.770.22 11719.3 6.041.36

G011 Garlic, big clove (Allium sativum) 6 0.200.029 0.250.026 0.380.05 1.570.16 0.560.039 2.550.34 85.7715.61 12.621.15

G012 Garlic, small clove (Allium sativum) 3 0.200.023 0.230.015 0.360.04 1.510.35 0.770.112 2.540.21 78.8222.76 13.570.70

G013 Garlic, single clove, Kashmir (Allium sativum) 1 0.25 0.22 0.42 1.86 0.97 2.85 92.25 15.38
46

G014 Ginger, fresh (Zinziber officinale) 6 0.040.005 0.040.003 0.420.05 0.240.02 0.200.025 1.070.15 10.821.61 5.431.22

G015 Mango ginger (Curcuma amada) 3 0.020.001 0.070.015 0.450.01 0.260.02 0.180.010 1.490.49 22.620.48 1.620.30

G016 Mint leaves (Mentha spicata ) 4 0.020.005 0.190.029 0.740.23 0.340.09 0.170.028 2.210.43 1066.3 17.166.75

G017 Onion, big (Allium cepa) 6 0.040.005 0.010.001 0.340.10 0.300.05 0.100.014 2.610.19 28.882.85 6.690.63

G018 Onion, small (Allium cepa) 5 0.070.012 0.020.004 0.210.01 0.140.01 0.120.009 2.690.63 29.681.98 10.962.00

G CONDIMENTS AND SPICES-DRY


G019 Asafoetida (Ferula assa-foetida) 6 0.820.037 0.010.006 0.430.05 0.140.03 0.020.003 2.270.34 26.284.12

G020 Cardamom, green (Elettaria cardamomum) 6 0.120.016 0.070.013 1.130.13 0.270.05 0.150.007 4.940.39 2.851.05

G021 Cardamom, black (Elettaria cardamomum) 4 0.050.015 0.130.047 0.520.11 0.270.08 0.200.021 4.760.88 4.961.62

G022 Chillies, red (Capsicum annum) 6 0.460.036 0.830.009 6.940.55 0.570.09 0.420.009 0.920.04 51.502.87

G023 Cloves (Syzygium aromaticum) 6 0.530.122 0.220.022 1.150.12 0.360.03 0.030.003 2.410.23 32.811.90
No. of Regions
Thiamine Riboflavin Niacin Pantothenic Biotin Total Folates Total Ascorbic
Total B6
Food code

(B1) (B2) (B3) Acid (B5) (B7) (B9) Acid


Food Name
mg g mg

THIA RIBF NIA PANTAC VITB6C BIOT FOLSUM VITC

G024 Coriander seeds (Coriandrum sativum) 6 0.190.018 0.230.022 1.200.16 0.280.02 0.040.002 1.460.34 22.074.23

G025 Cumin seeds (Cuminum cyminum) 6 0.520.055 0.130.022 2.870.38 0.220.01 0.390.010 1.200.22 27.792.55

G026 Fenugreek seeds (Trigonella foenum graecum) 6 0.280.029 0.140.026 1.190.10 0.270.03 0.770.128 1.540.29 51.114.69

G027 Mace (Myristica fragrans) 6 0.130.020 0.130.033 0.920.11 0.350.05 0.300.041 1.800.27 32.652.63

G028 Nutmeg (Myristica fragrans) 6 0.040.015 0.050.011 0.510.06 0.330.06 0.100.008 1.590.27 74.786.70

G029 Omum (Trachyspermum ammi) 6 0.300.032 0.230.024 1.230.19 0.220.04 0.240.006 1.780.30 51.791.08

G030 Pippali (Piper longum) 6 0.060.011 0.140.030 1.060.11 0.230.04 0.600.051 2.340.37 66.4515.02

G031 Pepper, black (Piper nigrum) 6 0.060.012 0.090.013 0.850.02 0.300.03 0.270.013 3.490.38 21.892.08
47

G032 Poppy seeds (Papaver somniferum) 6 0.870.081 0.100.013 0.770.10 0.320.04 0.420.012 3.250.18 78.737.90

G033 Turmeric powder (Curcuma domestica) 6 0.060.004 0.010.000 1.550.10 0.130.02 0.130.006 0.760.14 13.862.38

H NUTS AND OIL SEEDS


H001 Almond (Prunus amygdalus) 6 0.150.024 0.260.046 3.710.24 0.730.09 0.090.005 2.390.35 36.465.67 0.740.07

H002 Arecanut, dried, brown (Areca catechu) 6 0.040.012 0.030.008 0.710.07 0.120.01 0.320.024 1.660.16 7.540.86

H003 Arecanut, dried, red color (Areca catechu) 3 0.030.007 0.240.025 0.800.02 0.080.01 0.210.034 2.940.17 8.570.46

H004 Arecanut, fresh (Areca catechu) 2 0.038 0.031 0.74 0.21 0.25 1.70 26.51
Table 2. Water Soluble Vitamins

H005 Cashew nut (Anacardium occidentale) 6 0.610.042 0.030.017 1.030.06 1.400.19 0.160.010 2.580.33 25.205.11

H006 Coconut, kernal, dry (Cocos nucifera) 6 0.040.005 0.040.015 0.710.11 0.210.01 0.150.008 1.010.07 24.273.16

H007 Coconut, kernel, fresh (Cocos nucifera) 6 0.030.003 0.080.006 0.300.02 0.210.02 0.100.008 0.630.04 25.412.66 0.800.24

H008 Garden cress, seeds (Lepidium sativum) 5 0.520.023 0.150.004 5.670.06 0.280.03 0.050.008 8.660.62 30.926.34

H009 Gingelly seeds, black (Sesamum indicum) 6 0.340.027 0.100.009 3.120.26 0.490.07 0.640.034 3.060.39 12711.8
Table 2. Water Soluble Vitamins

No. of Regions
Thiamine Riboflavin Niacin Pantothenic Biotin Total Folates Total Ascorbic
Total B6
Food code

(B1) (B2) (B3) Acid (B5) (B7) (B9) Acid


Food Name
mg g mg

THIA RIBF NIA PANTAC VITB6C BIOT FOLSUM VITC

H010 Gingelly seeds, brown (Sesamum indicum) 4 0.270.025 0.080.009 3.050.45 0.490.04 0.490.033 3.480.24 92.635.90

H011 Gingelly seeds, white (Sesamum indicum) 5 0.360.047 0.070.009 3.940.14 0.480.04 0.620.029 3.460.46 1314.3

H012 Ground nut (Arachis hypogea) 6 0.570.052 0.120.017 11.350.36 1.010.03 0.230.023 1.610.22 90.874.80

H013 Mustard seeds (Brassica juncea) 6 0.550.065 0.330.010 3.800.41 0.480.04 0.240.019 1.450.36 94.884.67

H014 Linseeds (Linum usitatissimum) 6 0.280.018 0.050.001 1.090.05 0.370.03 0.350.020 21.250.49 86.502.75

H015 Niger seeds, black (Guizotia abyssinica) 4 0.460.043 0.230.031 1.140.09 0.490.03 0.450.061 2.370.11 14029.3

H016 Niger seeds, gray (Guizotia abyssinica) 5 0.380.064 0.350.042 0.880.15 0.460.03 0.340.025 2.400.29 73.134.56

H017 Pine seed (Pinus gerardiana) 5 0.360.051 0.080.004 3.520.05 0.500.03 0.110.004 18.460.62 31.642.70

H018 Pistachio nuts (Pistacla vera) 6 0.980.144 0.040.002 0.860.01 0.580.03 0.960.029 11.822.20 64.907.22
48

H019 Safflower seeds (Carthamus tinctorius) 5 0.850.019 0.150.006 1.120.02 0.890.05 0.930.072 17.372.17 82.411.80

H020 Sunflower seeds (Helianthus annuus) 5 0.590.064 0.130.027 1.600.27 0.970.05 0.940.150 2.440.18 81.7921.37

H021 Walnut (Juglans regia) 6 0.400.020 0.120.006 0.860.03 0.840.03 0.800.072 13.051.48 57.959.72 0.880.10

I SUGARS
I001 Jaggery, cane (Saccharum officinarum) 6 0.040.006 0.010.000 0.020.00 0.230.01 0.710.084 0.580.06 14.402.40

I002 Sugarcane, juice (Saccharum officinarum) 6 0.030.003 0.040.004 0.140.02 0.070.01 0.400.089 0.590.06 44.534.14 6.731.56

J MUSHROOMS
J001 Button mushroom, fresh (Agaricus sp.) 1 0.01 0.03 0.68 0.43 0.12 9.23 8.28

J002 Chicken mushroom, fresh (Lactiporus sp.) 1 0.37 0.06 1.45 1.48 0.11 8.94 11.13 0.45

J003 Shiitake mushroom, fresh (Lentinula sp.) 1 0.05 0.16 1.92 2.04 0.45 10.60 10.92

J004 Oyster mushroom, dried (Pleurotus sp.) 1 0.24 0.17 3.77 2.33 0.85 22.51 10.40
No. of Regions
Thiamine Riboflavin Niacin Pantothenic Biotin Total Folates Total Ascorbic
Total B6
Food code

(B1) (B2) (B3) Acid (B5) (B7) (B9) Acid


Food Name
mg g mg

THIA RIBF NIA PANTAC VITB6C BIOT FOLSUM VITC

K MISCELLANEOUS FOODS
K001 Toddy 10 0.010.002 0.270.048 0.350.05 0.080.02 0.030.014 1.960.28 0.730.11 0.920.25

K002 Coconut Water 6 0.010.000 0.010.000 0.040.01 0.260.02 0.060.006 0.210.02 10.881.86 0.640.11

L MILK AND MILK PRODUCTS


L001 Milk, whole, Buffalo 6 0.050.006 0.130.031 0.070.01 0.380.03 0.040.004 2.160.19 8.570.44 2.370.19

L002 Milk, whole, Cow 6 0.030.006 0.110.019 0.080.01 0.340.01 0.040.007 1.980.13 7.030.39 2.010.28

L003 Panner 6 0.020.000 0.100.019 0.130.03 0.490.01 0.040.006 21.040.57 93.3114.37

L004 Khoa 6 0.110.013 0.110.005 0.430.03 0.330.01 0.060.006 20.390.86 94.258.57


49
Table 2. Water Soluble Vitamins
Table 2. Water Soluble Vitamins

Riboflavin Niacin Pantothenic Acid Total Folates

No. of Regions
Thiamine (B1) Total B6 Biotin (B7)
Food Code
(B2) (B3) (B5) (B9)
Food Name
mg g

THIA RIBF NIA PANTAC VITB6A BIOT FOLSUM

M EGG AND EGG PRODUCTS


M001 Egg, poultry, whole, raw 6 0.060.01 0.190.01 0.110.01 1.470.04 0.160.02 18.241.33 49.322.35

M002 Egg, poultry, white, raw 6 0.020.01 0.160.01 0.010.00 1.350.17 4.360.84 4.960.39

M003 Egg, poultry, yolk, raw 6 0.110.01 0.160.01 0.690.03 2.780.05 0.290.02 65.225.01 1126.1

M004 Egg, poultry, whole, boiled 6 0.060.01 0.180.01 0.210.01 1.420.03 0.140.01 15.361.41 48.252.37

M005 Egg, poultry, white, boiled 6 0.020.01 0.180.01 0.010.00 0.180.00 4.370.27 4.100.21

M006 Egg, poultry, yolk, boiled 6 0.170.01 0.150.01 0.450.02 2.570.10 0.270.02 58.436.73 1106.1

M007 Egg, poultry, omlet 3 0.110.02 0.200.00 0.330.01 2.060.04 0.140.01 17.132.25 37.661.03
50

M008 Egg, country hen, whole, raw 1 0.14 0.08 0.14 1.03 0.18 19.35 54.60

M009 Egg, country hen, whole, boiled 1 0.11 0.08 0.12 0.96 0.18 20.15 59.98

M010 Egg, country hen, omlet 1 0.14 0.07 0.14 0.94 0.18 18.55 58.79

M011 Egg, duck, whole, boiled 1 0.21 0.07 0.18 1.14 0.15 13.87 73.32

M012 Egg, duck, whole, raw 1 0.18 0.07 0.13 0.51 0.15 14.52 75.48

M013 Egg, duck, whole, omlet 1 0.31 0.09 0.14 1.05 0.15 13.81 67.95

M014 Egg, quial, whole, raw 1 0.15 0.11 0.12 0.93 0.17 18.82 54.86

M015 Egg, quial, whole, boiled 1 0.11 0.08 0.15 0.81 0.15 16.53 51.72

N POULTRY
N001 Chicken, poultry, leg, skinless 4 0.170.04 0.130.02 5.600.96 1.280.24 0.330.01 4.580.71 7.470.19

N002 Chicken, poultry, thigh, skinless 6 0.130.01 0.100.01 5.621.05 1.060.46 0.380.07 3.860.74 9.000.62
Riboflavin Niacin Pantothenic Acid Total Folates

No. of Regions
Thiamine (B1) Total B6 Biotin (B7)
Food Code
(B2) (B3) (B5) (B9)
Food Name mg g

THIA RIBF NIA PANTAC VITB6A BIOT FOLSUM

N003 Chicken, poultry, breast, skinless 5 0.100.04 0.060.01 8.060.87 1.150.18 0.530.05 4.110.49 10.440.55

N004 Chicken, poultry, wing, skinless 5 0.080.02 0.070.01 6.661.00 1.280.14 0.390.06 3.610.55 7.870.45

N005 Poultry, chicken, liver 1 0.28 0.20 4.44 6.39 0.92 4.07 1032

N006 Poultry, chicken, gizzard 1 0.01 0.11 2.87 0.70 0.14 5.12 8.72

N007 Country hen, leg, with skin 1 0.17 0.10 2.44 0.73 0.36 4.60 8.10

N008 Country hen, thigh, with skin 1 0.11 0.13 3.62 0.89 0.42 2.91 10.42

N009 Country hen, breast, with skin 1 0.11 0.04 5.62 0.81 0.59 3.06 12.98

N010 Country hen, wing, with skin 1 0.07 0.03 3.19 0.85 0.43 5.13 9.19
51

N011 Duck, meat, with skin 1 0.22 0.13 2.24 0.74 0.31 4.27 27.98

N012 Emu, meat, skinless 1 0.10 0.17 3.26 2.21 0.35 NA 7.07

N013 Guinea fowl, meat, with skin 1 0.02 0.18 3.64 0.71 0.58 NA 5.69

N014 Pigeon, meat, with skin 1 0.18 0.39 3.45 0.79 0.48 NA 8.41

N015 Quail, meat, skinless 1 0.05 0.24 4.69 0.81 0.56 NA 9.33

N016 Turkey, leg, with skin 1 0.05 0.11 4.92 1.59 0.48 NA 8.55

N017 Turkey, thigh, with skin 1 0.04 0.12 1.94 1.54 0.51 NA 10.91
Table 2. Water Soluble Vitamins

N018 Turkey, breast, with skin 1 0.06 0.10 4.49 1.53 0.56 NA 14.67

N019 Turkey, wing, with skin 1 0.03 0.09 4.38 1.36 0.45 NA 10.41

NA-Not Analysed
Table 2. Water Soluble Vitamins

Riboflavin Niacin Pantothenic Acid

No. of Regions
Food Code Thiamine (B1) Total B6 Total Folates (B9)
(B2) (B3) (B5)
Food Name mg g

THIA RIBF NIA PANTAC VITB6A FOLSUM

O ANIMAL MEAT
O001 Goat, shoulder 6 0.070.01 0.170.01 5.140.56 1.070.10 0.260.03 2.080.44

O002 Goat, chops 6 0.050.01 0.130.01 5.510.57 0.980.09 0.300.02 1.530.10

O003 Goat, legs 6 0.070.01 0.150.04 5.150.36 0.990.04 0.310.02 2.250.59

O004 Goat, brain 5 0.130.02 0.170.02 2.040.19 1.520.42 0.280.04 1.300.18

O005 Goat, tongue 4 0.140.00 0.220.03 3.040.24 0.880.06 0.170.04 2.540.18

O006 Goat, lungs 4 0.080.01 0.320.02 2.790.15 0.830.11 0.140.03 1.800.44

O007 Goat, heart 5 0.360.02 0.330.05 5.970.25 1.720.20 0.230.08 1.630.38

O008 Goat, liver 6 0.200.04 0.370.04 12.880.44 7.010.11 0.650.27 17834.9


52

O009 Goat, tripe 5 0.020.01 0.100.01 0.810.14 0.210.03 0.200.05 2.360.30

O010 Goat, spleen 4 0.060.01 0.160.02 5.200.39 6.580.12 0.330.07 3.300.36

O011 Goat, kidneys 4 0.340.03 0.340.05 5.500.17 6.540.34 0.400.07 68.762.10

O012 Goat, tube (small intestine) 3 0.010.00 0.110.01 0.640.14 0.530.13 0.210.05 1.870.10

O013 Goat, testis 2 0.15 0.11 1.72 1.58 0.24 2.01

O014 Sheep, shoulder 5 0.050.01 0.180.03 4.530.41 0.960.10 0.150.04 3.160.17

O015 Sheep, chops 4 0.070.01 0.160.03 4.940.15 1.010.10 0.180.02 1.610.24

O016 Sheep, leg 5 0.080.02 0.160.02 5.250.32 1.040.11 0.240.04 1.810.25

O017 Sheep, brain 1 0.12 0.21 2.66 1.73 0.33 1.86

O018 Sheep, tongue 1 0.15 0.20 2.78 0.35 0.16 2.40

O019 Sheep, lungs 2 0.07 0.23 2.75 0.88 0.02 13.89

O020 Sheep, heart 1 0.34 0.30 5.43 1.66 0.30 2.17


Riboflavin Niacin Pantothenic Acid

No. of Regions
Food Code Thiamine (B1) Total B6 Total Folates (B9)
(B2) (B3) (B5)
Food Name mg g

THIA RIBF NIA PANTAC VITB6A FOLSUM

O021 Sheep, liver 4 0.170.04 0.350.02 15.660.44 6.950.18 0.260.05 20626.8

O022 Sheep, tripe 2 0.02 0.08 0.63 0.20 0.22 1.87

O023 Sheep, spleen 1 0.07 0.23 5.42 6.07 0.27 3.19

O024 Sheep, kidneys 2 0.35 0.31 5.51 6.22 0.51 46.21

O025 Beef, shoulder 6 0.030.01 0.120.02 5.180.21 1.140.09 0.480.04 8.061.30

O026 Beef, chops 4 0.020.01 0.060.01 4.360.17 1.270.08 0.340.03 5.690.82

O027 Beef, round (leg) 6 0.040.01 0.060.01 6.300.26 0.840.12 0.440.11 2.110.28

O028 Beef, brain 4 0.120.01 0.130.01 1.910.48 1.760.09 0.250.01 5.392.10

O029 Beef, tongue 4 0.050.01 0.130.01 2.930.05 0.720.03 0.190.04 10.811.33


53

O030 Beef, lungs 3 0.090.01 0.120.02 3.130.05 0.850.06 0.230.01 6.980.78

O031 Beef, heart 5 0.240.04 0.300.05 5.380.45 1.550.06 0.250.07 8.501.25

O032 Beef, liver 6 0.170.03 0.340.05 14.010.44 9.320.03 0.300.05 174471.2

O033 Beef, tripe 5 0.030.01 0.080.03 1.310.12 1.090.09 0.230.07 1.450.19

O034 Beef, spleen 6 0.310.02 0.250.03 7.450.43 7.300.21 0.260.03 3.400.88

O035 Beef, kidneys 3 0.260.04 0.270.05 6.520.25 2.050.18 0.220.02 53.684.93

O036 Calf, shoulder 2 0.10 0.20 6.11 0.98 0.50 9.25


Table 2. Water Soluble Vitamins

O037 Calf, chops 2 0.07 0.17 5.11 0.94 0.37 2.13

O038 Calf, round (leg) 2 0.03 0.17 5.97 0.87 0.41 7.81

O039 Calf, brain 2 0.07 0.19 3.19 1.61 0.30 1.50

O040 Calf, tongue 2 0.11 0.22 4.31 0.79 0.17 5.20

O041 Calf, heart 1 0.26 0.29 5.30 2.29 0.41 9.41


Table 2. Water Soluble Vitamins

Riboflavin Niacin Pantothenic Acid

No. of Regions
Food Code Thiamine (B1) Total B6 Total Folates (B9)
(B2) (B3) (B5)
Food Name mg g

THIA RIBF NIA PANTAC VITB6A FOLSUM

O042 Calf, liver 1 0.17 0.31 12.98 8.95 0.59 1473

O043 Calf, spleen 1 0.09 0.28 7.61 6.83 0.44 3.58

O044 Calf, kidneys 2 0.32 0.35 4.16 2.49 0.30 33.48

O045 Mithun, shoulder 1 0.04 0.06 6.29 1.31 0.37 1.86

O046 Mithun, chops 1 0.20 0.18 4.76 1.62 0.34 1.90

O047 Mithun, round (leg) 1 0.02 0.05 5.30 1.36 0.29 1.86

O048 Pork, shoulder 6 0.180.01 0.100.02 4.220.43 0.860.06 0.410.08 6.701.09

O049 Pork, chops 6 0.300.02 0.110.02 4.490.30 0.720.13 0.360.10 7.741.03

O050 Pork, ham 6 0.240.02 0.100.01 4.590.68 0.790.06 0.250.06 1.510.21


54

O051 Pork, lungs 4 0.080.02 0.140.02 3.110.19 1.790.20 0.190.02 6.360.75

O052 Pork, heart 4 0.280.03 0.300.04 5.130.18 1.490.15 0.300.05 4.730.80

O053 Pork, liver 5 0.160.02 0.310.05 13.760.76 7.930.20 0.370.16 95488.6

O054 Pork, stomach 1 0.10 0.06 1.90 3.10 0.19 6.87

O055 Pork, spleen 3 0.130.02 0.270.12 7.800.43 4.870.34 0.220.04 5.920.49

O056 Pork, kidneys 5 0.240.14 0.370.05 6.460.38 2.520.27 0.160.04 59.6110.30

O057 Pork, tube (small intestine) 1 0.08 0.10 0.90 3.02 0.19 7.84

O058 Hare, shoulder 1 0.07 0.27 5.04 0.70 0.28 2.20

O059 Hare, chops 1 0.07 0.28 4.85 0.61 0.22 3.85

O060 Hare, leg 1 0.08 0.22 5.63 0.64 0.24 1.95

O061 Rabbit, shoulder 1 0.03 0.14 4.38 0.69 0.30 1.80

O062 Rabbit, chops 1 0.02 0.08 7.54 0.73 0.24 2.10

O063 Rabbit, leg 1 0.03 0.10 5.02 0.70 0.26 1.80


No. of Regions
Riboflavin Niacin Pantothenic Acid
Thiamine (B1) Total B6 Total Folates (B9)
Food Code
(B2) (B3) (B5)
Fish Name mg g

THIA RIBF NIA PANTAC VITB6A FOLSUM

P MARINE FISH
P001 Allathi (Elops machnata) 1 0.08 0.04 3.67 0.72 194 1230

P002 Aluva (Parastromateus niger) 3 0.050.01 0.020.00 2.350.50 0.740.12 1588.5 1132159

P003 Anchovy (Stolephorus indicus) 2 0.03 0.04 0.91 1.21 61.25 1170

P004 Ari fish (Aprion virescens ) 1 0.06 0.03 3.65 0.23 218 602

P005 Betki (Lates calcarifer) 1 0.01 0.04 1.54 0.40 85.00 2079

P006 Black snapper (Macolor niger) 1 0.02 2.89 0.54 106 1772

P007 Bombay duck (Harpadon nehereus) 2 0.03 0.02 0.64 1.48 98.00 2784

P008 Bommuralu (Muraenesox cinerius) 3 0.050.02 0.020.00 1.341.09 0.640.08 68.6318.97 100491
55

P009 Cat fish (Tachysurus thalassinus) 1 0.05 0.05 1.38 1.24 223 1136

P010 Chakla (Rachycentron canadum) 5 0.060.01 0.040.02 2.370.75 0.670.03 99.1111.25 572107

P011 Chappal (Aluterus monoceros ) 1 0.06 0.02 3.95 0.18 185 776

P012 Chelu (Elagatis bipinnulata) 2 0.06 0.02 2.19 1.07 161 677

P013 Chembali (Lutjanus quinquelineatus) 1 0.03 0.06 1.80 0.27 146 1221

P014 Eri meen (Pristipomoides filamentosus) 1 0.04 0.03 2.88 0.57 190 579

P015 Gobro (Epinephelus diacanthus) 2 0.07 0.02 1.27 0.24 43.72 302

P016 Guitar fish (Rhinobatus prahli) 1 0.03 0.02 2.01 0.15 139 1532
Table 2. Water Soluble Vitamins

P017 Hilsa (Tenualosa ilisha) 2 0.01 0.04 2.85 2.33 120 2875

P018 Jallal (Arius sp.) 1 0.02 0.02 3.24 0.91 89.14 627

P019 Jathi vela meen (Lethrinus lentjan) 2 0.12 0.02 2.82 0.29 67.45 828

P020 Kadal bral (Synodus indicus) 1 0.01 0.06 1.76 0.19 89.19 1178

P021 Kadali (Nemipterus mesoprion) 1 0.04 0.01 1.86 0.32 184 1317
Table 2. Water Soluble Vitamins

No. of Regions
Riboflavin Niacin Pantothenic Acid
Thiamine (B1) Total B6 Total Folates (B9)
Food Code
(B2) (B3) (B5)
Fish Name mg g

THIA RIBF NIA PANTAC VITB6A FOLSUM

P022 Kalamaara (Leptomelanosoma indicum) 2 0.06 0.03 2.22 0.65 160 657

P023 Kalava (Epinephelus coioides) 1 0.06 0.05 2.24 0.22 135 1194

P024 Kanamayya (Lutjanus rivulatus) 2 0.06 0.01 1.22 1.46 83.86 1167

P025 Kannadi paarai (Alectis indicus) 3 0.040.02 0.030.00 1.810.27 1.070.07 67.099.46 561115

P026 Karimeen (Etroplus suratensis) 1 0.08 0.05 1.15 0.23 90.62 1199

P027 Karnagawala (Anchoa hepsetus) 1 0.07 0.01 0.98 1.39 60.47 377

P028 Kayrai (Thunnus albacores) 2 0.08 0.07 5.18 1.29 264 884

P029 Kiriyan (Atule mate) 1 0.04 0.13 2.75 1.36 121 604

P030 Kite fish (Mobula kuhlii) 1 0.04 0.07 2.50 0.45 127 1334
56

P031 Korka (Terapon jarbua) 1 0.03 0.17 3.42 0.40 316 751

P032 Kulam paarai (Carangoides fulvoguttatus) 1 0.06 0.01 1.97 0.57 218 699

P033 Maagaa (Polynemus plebeius) 1 0.02 0.01 0.73 0.40 106 695

P034 Mackerel (Rastrelliger kanagurta) 3 0.070.02 0.100.03 2.672.00 1.350.08 1002.9 713112

P035 Manda clathi (Naso reticulatus) 1 0.03 0.02 2.77 1.02 87.58 738

P036 Matha (Acanthurus mata ) 2 0.05 0.05 2.37 1.40 42.45 1157

P037 Milk fish (Chanos chanos) 1 0.05 0.07 5.21 1.03 76.51 1132

P038 Moon fish (Mene maculata) 1 0.07 0.07 1.83 1.72 136 772

P039 Mullet (Mugil cephalus) 3 0.050.02 0.090.11 2.522.20 1.110.06 13515.2 1189267

P040 Mural (Tylosurus crocodilus crocodilus) 1 0.06 0.03 2.65 0.37 67.24 1146

P041 Myil meen (Istiophorus platypterus) 2 0.04 0.04 4.41 0.71 119 808

P042 Nalla bontha (Epinephelus sp.) 1 0.04 0.01 0.56 0.22 83.41 1714

P043 Narba (Caranx sexfasciatus) 2 0.05 0.04 1.51 0.75 153 1303
No. of Regions
Riboflavin Niacin Pantothenic Acid
Thiamine (B1) Total B6 Total Folates (B9)
Food Code
(B2) (B3) (B5)
Fish Name mg g

THIA RIBF NIA PANTAC VITB6A FOLSUM

P044 Paarai (Caranx heberi) 1 0.03 0.02 2.86 0.27 173 1612

P045 Padayappa (Canthidermis maculata) 1 0.03 0.05 4.53 0.68 68.93 1337

P046 Pali kora (Panna microdon) 1 0.03 0.05 0.78 0.43 126 887

P047 Pambada (Lepturacanthus savala) 2 0.04 0.03 1.96 0.64 76.49 1163

P048 Pandukopa (Pseudosciaena manchurica) 1 0.04 0.02 0.54 0.42 262 1651

P049 Parava (Lactarius lactarius) 1 0.03 0.03 0.98 0.09 153 796

P050 Parcus (Psettodes erumei) 1 0.04 0.02 0.88 0.21 202 488

P051 Parrot fish (Scarus ghobban) 1 0.06 0.02 1.89 1.15 132 556

P052 Perinkilichai (Pinjalo pinjalo) 1 0.08 0.01 1.48 0.43 119 511
57

P053 Phopat (Coryphaena hippurus) 4 0.060.02 0.040.02 4.281.13 1.130.06 13111 502163

P054 Piranha (Pygopritis sp.) 1 0.04 0.05 0.97 1.04 67.91 774

P055 Pomfret, black (Parastromateus niger) 1 0.06 0.02 2.61 0.75 76.00 2056

P056 Pomfret, snub nose (Trachinotus blochii) 2 0.08 0.05 1.94 0.61 77.51 651

P057 Pomfret, white (Pampus argenteus) 2 0.05 0.03 1.38 1.11 130 961

P058 Pranel (Gerres sp.) 1 0.04 0.13 3.37 0.76 120 1251

P059 Pulli paarai (Gnathanodon speciosus) 1 0.05 0.04 1.94 1.13 101 1387

P060 Queen fish (Scomberoides commersonianus) 3 0.060.02 0.040.03 3.241.34 0.630.04 1182.8 1073177
Table 2. Water Soluble Vitamins

P061 Raai fish (Lobotes surinamensis) 2 0.07 0.02 1.63 0.31 108 1638

P062 Raai vanthu (Epinephelus chlorostigma) 1 0.03 0.01 0.72 0.31 112 1562

P063 Rani (Pink perch) 1 0.01 1.33 0.53 75.70 1217

P064 Ray fish, bow head, spotted (Rhina ancylostoma) 1 0.05 0.03 1.99 0.23 120 1244

P065 Red snapper (Lutjanus argentimaculatus) 1 0.02 0.02 3.14 0.52 66.93 1386
Table 2. Water Soluble Vitamins

No. of Regions
Riboflavin Niacin Pantothenic Acid
Thiamine (B1) Total B6 Total Folates (B9)
Food Code
(B2) (B3) (B5)
Fish Name mg g

THIA RIBF NIA PANTAC VITB6A FOLSUM

P066 Red snapper, small (Priacanthus hamrur) 1 0.06 0.03 3.43 0.96 172 906

P067 Sadaya (Platax orbicularis ) 1 0.07 0.38 2.45 1.07 125 459

P068 Salmon (Salmo salar) 1 0.07 0.06 4.45 1.15 150 1136

P069 Sangada (Nemipterus japanicus) 1 0.01 0.02 0.68 0.22 101 1675

P070 Sankata paarai (Caranx ignobilis) 1 0.03 0.06 3.70 1.19 181 1076

P071 Sardine (Sardinella longiceps) 1 0.01 0.06 0.91 0.77 140 2266

P072 Shark (Carcharhinus sorrah) 2 0.03 0.04 2.68 1.15 110 857

P073 Shark, hammer head (Sphyrna mokarran) 1 0.02 0.04 2.72 0.66 73.11 2006

P074 Shark, spotted (Stegostoma fasciatum) 1 0.05 0.05 1.02 0.67 76.56 1323
58

P075 Shelavu (Sphyraena jello) 4 0.050.01 0.060.03 2.100.71 0.440.05 1106.5 790101

P076 Silan (Silonia silondia) 1 0.02 0.07 1.27 0.90 122 2438

P077 Silk fish (Beryx sp.) 1 0.03 0.04 2.24 0.17 169 802

P078 Silver carp (Hypophthalmichthys molitrix) 1 0.02 0.02 1.87 1.33 136 2462

P079 Sole fish (Cynoglossus arel) 1 0.01 0.02 0.47 0.91 68.89 1393

P080 Stingray (Dasyatis pastinaca) 1 0.03 0.02 2.74 0.98 214 2559

P081 Tarlava (Drepane punctata) 2 0.04 0.04 2.13 0.25 149 1380

P082 Tholam (Plectorhinchus schotaf) 2 0.04 0.03 2.74 1.22 160 824

P083 Tilapia (Oreochromis niloticus) 1 0.02 0.18 1.40 0.78 176 829

P084 Tuna (Euthynnus affinis) 5 0.060.02 0.070.03 4.731.83 1.340.13 68.2414.90 1374204

P085 Tuna, striped (Katsuwonus pelamis) 1 0.07 0.15 5.04 1.27 122 789

P086 Valava (Chirocentrus nudus) 1 0.13 0.02 0.86 0.61 104 1438

P087 Vanjaram (Scomberomorus commerson) 2 0.03 0.07 3.46 1.22 163 1545
No. of Regions
Riboflavin Niacin Pantothenic Acid
Thiamine (B1) Total B6 Total Folates (B9)
Food Code
(B2) (B3) (B5)
Fish Name mg g

THIA RIBF NIA PANTAC VITB6A FOLSUM

P088 Vela meen (Aprion virescens) 1 0.05 0.04 5.15 0.22 97.92 1632

P089 Vora (Siganus javus) 2 0.06 0.07 3.72 0.28 121 1480

P090 Whale shark (Galeocerdo cuvier) 1 0.06 0.04 2.90 0.84 125 1605

P091 Xiphinis (Xiphias gladius) 1 0.06 0.05 3.24 0.21 65.79 820

P092 Z.Eggs, Cat fish (Ompok bimaculatus) 1 0.19 1.09 0.83 148 2059

Q MARINE SHELLFISH
Q001 Crab (Menippe mercenaria) 1 0.01 0.10 1.66 0.71 120 2304

Q002 Crab, sea (Portunus sanguinolentus) 1 0.05 0.06 0.97 1.53 117 774
59

Q003 Lobster, brown (Thenus orientalis) 1 0.01 0.01 0.63 1.44 216 1129

Q004 Lobster, king size (Thenus orientalis) 1 0.01 0.02 1.87 1.25 156 1997

Q005 Mud crab (Scylla tranquebarica) 1 0.06 0.14 0.60 1.30 180 1383

Q006 Oyster (Crassostrea sp.) 1 0.06 0.07 0.71 1.18 145 1612

Q007 Tiger prawns, brown (Solenocera crassicornis) 1 0.01 0.03 1.03 1.68 104 1537

Q008 Tiger Prawns, orange (Penaeus monodon) 1 0.03 0.03 1.18 1.47 112 807

R MARINE MOLLUSKS
Table 2. Water Soluble Vitamins

R001 Clam, green shell (Perna viridis) 1 0.06 0.10 0.96 1.14 96.00 907

R002 Clam, white shell, ribbed (Meretrix meretrix) 1 0.06 0.11 0.90 0.97 108 900

R003 Octopus (Octopus vulgaris) 1 0.05 0.05 1.18 0.94 87.71 2087

R004 Squid, black (Loligo sp.) 1 0.02 0.04 1.04 0.72 236 1233

R005 Squid, hard shell (Sepia pharaonis) 1 0.02 0.02 0.65 1.22 41.50 622
Table 2. Water Soluble Vitamins

No. of Regions
Riboflavin Niacin Pantothenic Acid
Thiamine (B1) Total B6 Total Folates (B9)
Food Code
(B2) (B3) (B5)
Fish Name mg g

THIA RIBF NIA PANTAC VITB6A FOLSUM

R006 Squid, red (Loligo duvaucelii) 2 0.03 0.02 0.71 0.95 101 1300

R007 Squid, white, small (Uroteuthis duvauceli ) 1 0.01 0.03 0.71 0.77 118 1833

S FRESHWATER FISH AND SHELLFISH


S001 Cat fish (Tandanus tandanus) 2 0.010.00 0.070.03 1.740.26 1.120.12 11412.3 1395168

S002 Catla (Catla catla) 6 0.010.00 0.030.01 2.210.19 1.000.05 11613.5 1926277

S003 Freshwater Eel (Anguilla anguilla) 1 0.31 2.30 1.52 106 1294

S004 Gold fish (Carassius auratus) 2 0.05 1.86 1.13 225 2457

S005 Pangas (Pangasianodon hypophthalmus) 6 0.050.01 1.280.21 0.660.06 22917.2 1323305


60

S006 Rohu (Labeo rohita) 6 0.040.01 2.330.43 1.180.07 24023.3 1263101

S007 Crab (Pachygrapsus sp.) 1 0.01 0.11 1.54 0.79 202 1783

S008 Prawns, big (Macrobrachium rosenbergii) 1 0.02 1.31 1.74 186 1826

S009 Prawns, small (Macrobrachium sp.) 3 0.01 0.03 0.54 1.74 207 1306

S010 Tiger prawns (Macrobrachium sp.) 2 0.01 0.04 1.28 1.87 216 1875
Table 3
FAT SOLUBLE VITAMINS
61
62
Table 3. FAT SOLUBLE VITAMINS
(All values are expressed per 100g edible portion; All blank space in the table represent below detectable limit)

Tocopherols Tocotrienols

No. of Regions
Ergocalcife -Tocopherol
Phylloquino
Food code

rol (D2) Alpha Beta Gamma Delta Alpha Beta Gamma Delta Equivalent
nes (K1)
Food Name
g mg g

ERGCAL TOCPHA TOCPHB TOCPHG TOCPHD TOCTRA TOCTRB TOCTRG TOCTRD VITE VITK1

A CEREALS AND MILLETS


Amaranth seed, black (Amaranthus
A001 1 58.67 0.05 0.28 0.04 0.17 1.80
cruentus)
Amaranth seed, pale brown (Amaranthus
A002 6 53.983.38 0.060.00 0.220.10 0.030.01 0.150.03 2.500.87
cruentus)
A003 Bajra (Pennisetum typhoideum) 6 5.650.27 0.100.01 1.420.20 0.240.02 2.850.63

A004 Barley (Hordeum vulgare) 6 0.010.01 0.010.01 1.850.79

A005 Jowar (Sorghum vulgare) 6 3.960.30 0.040.01 0.270.03 0.060.01 43.824.84


63

A006 Maize, dry (Zea mays) 6 33.602.82 0.210.04 1.290.17 0.380.05 0.050.00 0.360.03 2.500.76

A007 Maize, tender, local (Zea mays) 6 42.344.28 0.050.01 0.400.03 0.030.01 0.090.01 2.000.13

A008 Maize, tender, sweet (Zea mays) 4 16.942.13 0.070.00 0.300.06 0.030.01 0.100.01 1.800.32

A009 Quinoa (Chenopodium quinoa) 1 2.08 0.06 2.85 2.08 2.00

A010 Ragi (Eleusine coracana) 5 41.463.12 0.090.01 0.660.06 0.160.01 3.000.44

A011 Rice flakes (Oryza sativa ) 6 0.050.01 0.050.01 1.000.53

A012 Rice puffed (Oryza sativa ) 6 0.040.01 0.040.01 1.000.42

A013 Rice, raw, brown (Oryza sativa ) 6 0.620.08 0.050.02 0.420.57 0.030.02 0.050.02 0.020.01 0.690.12 2.000.83
Table 3. Fat Soluble Vitamins

A014 Rice, parboiled, milled (Oryza sativa ) 6 0.060.04 0.130.12 0.050.02 0.090.04 1.500.50

A015 Rice, raw, milled (Oryza sativa ) 6 0.040.03 0.060.02 0.030.02 0.050.02 0.060.03 1.500.40

A016 Samai (Panicum miliare) 6 3.750.80 0.280.14 0.670.40 0.280.09 0.550.16 4.470.38

A017 Varagu (Setaria italica) 5 0.030.01 0.430.12 0.190.05 0.070.02 3.750.63

A018 Wheat flour, refined (Triticum aestivum) 6 6.730.96 0.050.01 0.020.01 0.050.01 1.000.46
Table 3. Fat Soluble Vitamins

Tocopherols Tocotrienols

No. of Regions
Ergocalcife -Tocopherol
Phylloquino
Food code

rol (D2) Alpha Beta Gamma Delta Alpha Beta Gamma Delta Equivalent
nes (K1)
Food Name
g mg g

ERGCAL TOCPHA TOCPHB TOCPHG TOCPHD TOCTRA TOCTRB TOCTRG TOCTRD VITE VITK1

A019 Wheat flour, atta (Triticum aestivum) 6 13.431.77 0.210.09 0.060.01 0.060.03 0.260.09 1.500.47

A020 Wheat, whole (Triticum aestivum) 6 17.493.51 0.600.33 0.370.12 0.070.03 0.770.35 1.750.26

A021 Wheat, bulgur (Triticum aestivum) 6 6.270.31 0.200.01 0.050.02 0.210.01 1.500.41

A022 Wheat, semolina (Triticum aestivum) 6 8.190.81 0.160.02 0.070.02 0.050.03 0.200.01 1.200.48

A023 Wheat, vermicelli (Triticum aestivum) 6 4.060.35 0.030.01 0.030.02 0.030.01 1.000.51
Wheat, vermicelli, roasted (Triticum
A024 6 3.210.21 0.010.01 0.020.01 0.010.01 1.000.52
aestivum)

B GRAIN LEGUMES
B001 Bengal gram, dal (Cicer arietinum) 6 1.750.17 0.080.01 1.130.10 0.030.01 0.190.01 1.500.62
64

B002 Bengal gram, whole (Cicer arietinum) 6 1.930.17 1.590.07 1.330.17 0.080.01 1.720.07 2.100.71

B003 Black gram, dal (Phaseolus mungo) 6 8.420.19 0.040.01 1.290.12 0.050.01 0.170.02 8.301.51

B004 Black gram, whole (Phaseolus mungo) 6 16.842.79 0.090.02 1.350.10 0.080.01 0.230.02 10.800.92

B005 Cowpea, brown (Vigna catjang) 6 0.920.02 0.330.02 3.500.21 2.440.22 0.700.03 1.750.14

B006 Cowpea, white (Vigna catjang) 1 0.93 0.32 3.06 2.70 0.65 1.70

B007 Field bean, black (Phaseolus vulgaris) 1 4.35 0.24 2.69 0.07 0.51 21.50

B008 Field bean, brown (Phaseolus vulgaris) 1 4.24 0.25 2.74 0.06 0.53 20.70

B009 Field bean, white (Phaseolus vulgaris) 5 4.260.10 0.250.02 2.650.59 0.070.00 0.520.06 22.651.15

B010 Green gram, dal (Phaseolus aureus) 6 2.050.08 0.060.01 1.660.15 0.230.02 8.300.85

B011 Green gram, whole (Phaseolus aureus) 6 3.150.33 0.130.02 2.080.22 0.260.04 0.330.02 12.631.23

B012 Horse gram, whole (Dolicus biflorus) 6 1.800.06 0.060.01 2.060.16 0.270.02 10.241.40

B013 Lentil dal (Lens culinaris) 6 1.310.12 0.020.01 1.370.11 0.230.05 0.160.01 3.750.79

B014 Lentil whole, brown (Lens culinaris) 6 14.521.68 0.030.00 1.640.18 0.300.03 0.190.02 7.270.69
Tocopherols Tocotrienols

No. of Regions
Ergocalcife -Tocopherol
Phylloquino
Food code

rol (D2) Alpha Beta Gamma Delta Alpha Beta Gamma Delta Equivalent
nes (K1)
Food Name
g mg g

ERGCAL TOCPHA TOCPHB TOCPHG TOCPHD TOCTRA TOCTRB TOCTRG TOCTRD VITE VITK1

B015 Lentil whole, yellowish (Lens culinaris) 2 17.68 0.03 1.58 0.30 0.19 5.25

B016 Moth bean (Vigna aconitifolia) 6 9.770.17 0.290.02 5.040.44 0.260.02 0.790.05 22.751.22

B017 Peas, dry (Pisum sativum) 6 15.210.77 0.070.01 2.500.24 0.320.02 11.451.24

B018 Rajmah, black (Phaseolus vulgaris) 2 27.98 0.05 1.62 0.21 5.05

B019 Rajmah, brown (Phaseolus vulgaris) 6 25.823.22 0.080.02 1.580.13 0.230.03 5.500.85

B020 Rajmah, red (Phaseolus vulgaris) 3 26.733.93 0.070.02 1.560.13 0.230.01 4.900.85

B021 Red gram, dal (Cajanus cajan) 6 2.120.08 0.130.02 0.630.09 0.060.01 0.190.02 42.257.70

B022 Red gram, whole (Cajanus cajan) 6 2.780.05 0.650.07 1.530.31 0.110.02 0.800.06 91.837.96

B023 Ricebean (Vigna umbellata ) 1 8.26 0.90 1.43 0.05 0.18 1.06 21.85
65

B024 Soya bean, brown (Glycine max) 6 66.225.10 1.040.04 2.280.18 0.580.10 0.050.01 1.290.04 45.808.48

B025 Soya bean, white (Glycine max) 1 69.81 1.06 2.50 0.30 0.04 1.33 46.20

C GREEN LEAFY VEGETABLES


C001 Agathi leaves (Sesbania grandiflora) 1 4.02 1.48 0.22 0.18 0.60 0.18 1.77 269
Amaranth leaves, green (Amaranthus
C002 6 16.012.74 0.410.05 0.260.10 0.440.05 28015.0
gangeticus)
Amaranth leaves, red mix (Amaranthus
C003 1 15.10 0.44 0.21 0.46 312
gangeticus)
Amaranth leaves, red and green mix
C004 4 15.251.37 0.420.10 0.250.05 0.450.10 2849.4
Table 3. Fat Soluble Vitamins

(Amaranthus gangeticus)
Amaranth spinosus, leaves, green mix
C005 4 15.230.28 0.280.02 0.030.01 0.280.02 4433.6
(Amaranthus spinosus)
Amaranth spinosus, leaves, red and
C006 2 15.04 0.28 0.04 0.28 448
green (Amaranthus spinosus)
C007 Basella leaves (Basella alba) 2 9.18 0.15 0.04 0.03 0.16 236

C008 Bathua leaves (Chenopodium album) 2 1.01 0.25 0.25 224


Table 3. Fat Soluble Vitamins

Tocopherols Tocotrienols

No. of Regions
Ergocalcife -Tocopherol
Phylloquino
Food code

rol (D2) Alpha Beta Gamma Delta Alpha Beta Gamma Delta Equivalent
nes (K1)
Food Name
g mg g

ERGCAL TOCPHA TOCPHB TOCPHG TOCPHD TOCTRA TOCTRB TOCTRG TOCTRD VITE VITK1

C009 Beet greens (Beta vulgaris) 6 1.650.52 0.150.03 0.170.05 0.210.03 69.455.24

C010 Betel leaves, big (kolkata) (Piper betle) 6 3.780.40 0.040.01 0.050.01 0.020.01 0.050.01 20710.9

C011 Betel leaves, small (Piper betle) 4 2.270.25 0.020.01 0.050.00 0.020.00 0.030.01 2044.9
Brussels sprouts (Brassica oleracea var.
C012 1 0.26 0.21 0.21 23.60
gemmifera)
C013 Cabbage, Chinese (Brassica rupa) 1 0.39 0.25 0.25 111
Cabbage, collard greens (Brassica
C014 1 0.18 0.20 0.20 125
oleracea var. viridis)
Cabbage, green (Brassica oleracea var.
C015 6 0.210.02 0.050.03 0.050.03 1130.5
capitata f. alba)
Cabbage, violet (Brassica oleracea var.
C016 2 0.19 0.03 0.03 117
capitata f. rubra)
Cauliflower leaves (Brassica oleracea var.
66

C017 6 4.150.46 0.080.03 0.110.02 0.080.03 14429.6


botrytis)
Colocasia leaves, green (Colocasia anti-
C018 6 1.700.31 0.070.01 0.070.01 31837.3
quorum)
C019 Drumstick leaves (Moringa oleifera) 3 14.330.19 0.300.01 0.050.01 0.020.01 0.310.01 47926.6
Fenugreek leaves (Trigonella foenum
C020 5 2.360.30 0.360.14 0.360.14 42832.3
graecum)
C021 Garden cress (Lepidium sativum) 2 0.55 0.74 0.74 458

C022 Gogu leaves, green (Hibiscus cannabinus) 4 4.280.14 0.460.16 0.430.17 0.500.15 4331.6

C023 Gogu leaves, red (Hibiscus cannabinus) 1 4.27 0.47 0.32 0.50 438
Knol-Khol, leaves (Brassica oleracea var.
C024 2 0.59 0.53 0.53 295
gongylodes)
C025 Lettuce (Lactuca sativa) 3 0.100.04 0.010.01 0.010.01 91.082.20

C026 Mustard leaves (Brassica juncea) 3 5.400.33 0.560.06 0.020.00 0.570.06 1924.1
Pak Choi leaves (Brassica rapa var.
C027 1 0.10 0.03 0.03 39.85
Chinensis)
C028 Parsley (Petroselinum crispum) 3 5.550.18 0.350.05 0.350.05 3223.3

C029 Ponnaganni (Alternanthera sessilis) 2 0.65 0.52 0.02 0.04 0.54 574
Tocopherols Tocotrienols

No. of Regions
Ergocalcife -Tocopherol
Phylloquino
Food code

rol (D2) Alpha Beta Gamma Delta Alpha Beta Gamma Delta Equivalent
nes (K1)
Food Name
g mg g

ERGCAL TOCPHA TOCPHB TOCPHG TOCPHD TOCTRA TOCTRB TOCTRG TOCTRD VITE VITK1

C030 Pumpkin leaves, tender (Cucurbita maxima) 6 3.190.18 1.240.04 0.280.01 3.250.10 0.020.01 0.030.01 1.690.05 24311.1

C031 Radish leaves (Raphanus sativus) 6 1.390.08 0.060.02 0.040.03 0.080.03 1853.3

C032 Rumex leaves (Rumex patientia) 2 0.10 0.46 0.03 0.45 0.18 0.51 126

C033 Spinach (Spinacia oleracea) 6 0.260.03 1.270.03 0.010.01 0.060.00 0.030.00 1.290.02 3252.3

C034 Tamarind leaves, tender (Tamarindus indica) 3 2.620.00 0.690.03 1.180.25 0.810.01 2496.6

D OTHER VEGETABLES
D001 Ash gourd (Benincasa hispida) 6 1.350.18 0.010.00 0.130.02 0.020.01 27.150.45
67

D002 Bamboo shoot, tender (Bambusa vulgaris) 1 0.41 0.01 0.05 1.13

D003 Bean scarlet, tender (Phaseolus coccineus) 5 1.400.17 0.150.03 0.150.03 60.103.36
Bitter gourd, jagged, teeth ridges,
D004 6 1.920.28 0.010.01 0.030.01 0.110.01 0.070.03 0.030.01 4.550.36
elongate (Momordica charantia)
Bitter gourd, jagged, teeth ridges, short
D005 4 1.900.15 0.010.00 0.040.01 0.110.02 0.080.03 0.030.00 4.850.35
(Momordica charantia)

Bitter gourd, jagged, smooth ridges,


D006 1 1.83 0.01 0.03 0.09 0.10 0.03 4.70
elongate (Momordica charantia)

Bottle gourd, elongate, pale green


D007 6 0.740.02 0.010.01 0.020.01 0.020.01 2.100.23
(Lagenaria vulgaris)
Bottle gourd, round, pale green
D008 5 0.700.04 0.010.00 0.030.01 0.010.00 2.060.36
(Lagenaria vulgaris)
Bottle gourd, elongate, dark green
Table 3. Fat Soluble Vitamins

D009 1 0.60 0.01 0.02 0.02 1.80


(Lagenaria vulgaris)
D010 Brinjal-1 (Solanum melongena) 1 0.85 0.08 0.08 10.30

D011 Brinjal-2 (Solanum melongena) 1 1.01 0.11 0.11 11.45

D012 Brinjal-3 (Solanum melongena) 2 1.19 0.09 0.09 12.25

D013 Brinjal-4 (Solanum melongena) 4 1.050.18 0.090.02 0.090.02 12.750.33


Table 3. Fat Soluble Vitamins

Tocopherols Tocotrienols

No. of Regions
Ergocalcife -Tocopherol
Phylloquino
Food code

rol (D2) Alpha Beta Gamma Delta Alpha Beta Gamma Delta Equivalent
nes (K1)
Food Name
g mg g

ERGCAL TOCPHA TOCPHB TOCPHG TOCPHD TOCTRA TOCTRB TOCTRG TOCTRD VITE VITK1

D014 Brinjal-5 (Solanum melongena) 3 1.610.26 0.100.02 0.100.02 13.050.64

D015 Brinjal-6 (Solanum melongena) 2 1.14 0.08 0.08 21.45

D016 Brinjal-7 (Solanum melongena) 1 0.84 0.03 0.03 13.14

D017 Brinjal-8 (Solanum melongena) 3 0.970.17 0.080.02 0.080.02 13.942.56

D018 Brinjal-9 (Solanum melongena) 2 1.02 0.09 0.09 14.05

D019 Brinjal-10 (Solanum melongena) 2 0.88 0.05 0.05 14.25

D020 Brinjal-11 (Solanum melongena) 6 1.010.24 0.070.03 0.070.03 14.461.91

D021 Brinjal-12 (Solanum melongena) 2 0.87 0.09 0.09 14.32

D022 Brinjal-13 (Solanum melongena) 1 1.06 0.07 0.07 14.29


68

D023 Brinjal-14 (Solanum melongena) 3 0.890.05 0.060.01 0.060.01 14.581.77

D024 Brinjal-15 (Solanum melongena) 4 1.120.22 0.080.01 0.080.01 14.042.02

D025 Brinjal-16 (Solanum melongena) 1 0.76 0.09 0.09 13.37

D026 Brinjal-17 (Solanum melongena) 1 1.33 0.07 0.07 12.75

D027 Brinjal-18 (Solanum melongena) 3 1.010.15 0.040.01 0.040.01 13.670.92

D028 Brinjal-19 (Solanum melongena) 3 1.060.46 0.070.03 0.070.03 11.481.05

D029 Brinjal-20 (Solanum melongena) 5 1.020.33 0.070.03 0.070.03 10.941.17

D030 Brinjal-21 (Solanum melongena) 2 0.84 0.08 0.08 10.50

D031 Brinjal - all varieties (Solanum melongena) 6 1.040.27 0.070.03 0.070.03 13.532.62

D032 Broad beans (Vicia faba) 3 11.581.55 0.050.04 0.020.01 0.060.03 93.200.50

D033 Capsicum, green (Capsicum annuum) 6 0.700.21 0.070.03 0.070.03 24.662.89

D034 Capsicum, red (Capsicum annuum) 4 0.520.11 0.190.02 0.190.02 28.428.83

D035 Capsicum, yellow (Capsicum annuum) 4 0.890.18 0.180.03 0.180.03 35.2512.82


Tocopherols Tocotrienols

No. of Regions
Ergocalcife -Tocopherol
Phylloquino
Food code

rol (D2) Alpha Beta Gamma Delta Alpha Beta Gamma Delta Equivalent
nes (K1)
Food Name
g mg g

ERGCAL TOCPHA TOCPHB TOCPHG TOCPHD TOCTRA TOCTRB TOCTRG TOCTRD VITE VITK1

D036 Cauliflower (Brassica oleracea) 6 1.320.16 0.020.00 0.090.01 0.020.00 14.330.34

D037 Celery stalk (Apium graveolens) 3 1.390.07 0.030.03 0.020.00 0.010.00 0.030.03 25.873.13

D038 Cho-cho-marrow (Sechium edule) 4 5.460.18 0.010.01 0.570.02 0.060.01 0.090.01 1.780.21

D039 Cluster beans (Cyamopsis tetragonobola) 6 13.720.29 0.770.04 0.310.04 0.040.00 0.060.01 0.810.04 23.700.30
Colocasia, stem, black (Colocasia
D040 1 0.21 0.06 0.06 35.75
antiquorum)
Colocasia, stem, green (Colocasia
D041 5 0.140.03 0.090.03 0.090.03 33.686.36
antiquorum)
D042 Corn, Baby (Zea mays) 6 31.203.77 0.130.02 0.130.02 75.050.00
Cucumber, green, elongate (Cucumis
D043 6 1.260.22 0.020.01 0.020.01 8.201.25
sativus)
69

D044 Cucumber, green, short (Cucumis sativus) 6 1.360.19 0.020.01 0.020.01 8.001.51
Cucumber, orange, round (Cucumis
D045 2 1.59 0.02 0.02 7.50
sativus)
D046 Drumstick (Moringa oleifera) 6 1.670.25 0.310.07 0.310.07 3583.4

D047 Field beans, tender, broad (Vicia faba) 2 7.14 0.08 0.25 0.06 0.04 0.11 26.45

D048 Field beans, tender, lean (Vicia faba) 6 7.200.10 0.080.01 0.250.03 0.060.01 0.040.01 0.100.01 26.351.83

D049 French beans, country (Phaseolus vulgaris) 5 1.820.14 0.060.02 0.120.01 0.090.01 0.030.00 0.070.03 15.121.18

D050 French beans, hybrid (Phaseolus vulgaris) 2 1.85 0.08 0.13 0.08 0.08 0.09 15.14

D051 Jack fruit, raw (Artocarpus heterophyllus) 5 6.840.48 0.050.02 0.060.01 0.080.01 0.050.02 22.300.71
Jack fruit, seed, mature (Artocarpus
Table 3. Fat Soluble Vitamins

D052 5 1.400.19 0.050.03 0.060.01 0.070.01 0.060.03 13.560.22


heterophyllus)
D053 Knol - Khol (Brassica oleracea) 6 0.320.03 0.010.01 1.610.10 0.050.02 0.170.01 8.900.77

D054 Kovai, big (Coccinia cordifolia) 6 6.250.20 0.700.11 0.140.01 0.720.11 19.150.40

D055 Kovai, small (Coccinia cordifolia) 1 6.06 0.68 0.13 0.70 19.10

D056 Ladies finger (Abelmoschus esculentus) 6 7.460.41 0.480.01 0.120.00 0.500.01 21.520.29
Table 3. Fat Soluble Vitamins

Tocopherols Tocotrienols

No. of Regions
Ergocalcife -Tocopherol
Phylloquino
Food code

rol (D2) Alpha Beta Gamma Delta Alpha Beta Gamma Delta Equivalent
nes (K1)
Food Name
g mg g

ERGCAL TOCPHA TOCPHB TOCPHG TOCPHD TOCTRA TOCTRB TOCTRG TOCTRD VITE VITK1

D057 Mango, green, raw (Mangifera indica) 6 7.680.24 0.900.14 0.170.02 0.910.14 14.420.29

D058 Onion, stalk (Allium cepa) 6 6.810.31 0.810.01 0.810.01 44.331.52

D059 Papaya, raw (Carica papaya) 6 7.800.65 0.040.01 0.110.01 0.070.01 2.450.28

D060 Parwar (Trichosanthes dioica) 6 0.690.11 0.040.01 0.040.01 8.371.48

D061 Peas, fresh (Pisum sativum) 6 12.910.28 0.050.01 1.590.10 0.210.01 44.223.85

D062 Plantain, flower (Musa x paradisiaca) 6 1.290.13 0.190.01 0.190.01 3.380.26

D063 Plantain, green (Musa x paradisiaca) 6 0.270.02 0.080.01 0.080.01 17.421.83

D064 Plantain, stem (Musa x paradisiaca) 6 0.320.06 0.020.01 0.020.01 2.501.19


Pumpkin, green, cylindrical (Cucurbita
D065 1 1.07 0.86 0.02 0.01 0.87 80.80
70

maxima)
Pumpkin, orange, round (Cucurbita
D066 6 1.400.14 0.590.13 0.020.00 0.060.04 0.600.13 83.701.92
maxima)
D067 Red gram, tender, fresh (Cajanus cajan) 1 28.96 0.89 0.46 0.43 0.94 14.90

D068 Ridge gourd (Luffa acutangula) 6 0.370.03 0.020.00 0.050.01 0.020.00 11.230.31
Ridge gourd, smooth skin (Luffa
D069 3 0.340.04 0.020.01 0.040.01 0.020.01 11.570.15
acutangula)
Snake gourd, long, pale green
D070 6 2.670.31 0.010.00 0.040.00 0.010.00 8.350.28
(Trichosanthes anguina)
Snake gourd, long, dark green
D071 2 3.08 0.01 0.05 0.01 8.40
(Trichosanthes anguina)
D072 Snake gourd, short (Trichosanthes anguina) 1 3.12 0.01 0.05 0.01 8.30

D073 Tinda, tender (Praecitrullus fistulosus) 6 2.760.09 0.050.03 0.030.01 0.050.03 2.730.77

D074 Tomato, green (Lycopersicon esculentum) 6 1.100.22 0.370.27 0.110.03 0.040.01 0.390.27 16.101.51
Tomato, ripe, hybrid (Lycopersicon
D075 6 11.831.41 0.140.03 0.670.07 0.020.01 0.220.03 24.122.96
esculentum)
Tomato, ripe, local (Lycopersicon
D076 6 12.241.05 0.190.02 0.750.05 0.020.01 0.270.02 17.181.73
esculentum)
D077 Zucchini, green (Cucurbita pepo) 2 0.40 3.90 0.05 3.90 41.05
Tocopherols Tocotrienols

No. of Regions
Ergocalcife -Tocopherol
Phylloquino
Food code

rol (D2) Alpha Beta Gamma Delta Alpha Beta Gamma Delta Equivalent
nes (K1)
Food Name
g mg g

ERGCAL TOCPHA TOCPHB TOCPHG TOCPHD TOCTRA TOCTRB TOCTRG TOCTRD VITE VITK1

D078 Zucchini, yellow (Cucurbita pepo) 2 0.38 1.47 0.15 1.48 53.28

E FRUITS
E001 Apple, big (Malus domestica) 6 1.460.51 0.150.04 0.150.04 3.650.47

E002 Apple, green (Malus domestica) 6 2.450.40 0.100.04 0.100.04 2.130.09

E003 Apple, small (Malus domestica) 6 1.860.19 0.070.01 0.070.01 2.180.40

E004 Apple, small, Kashmir (Malus domestica) 1 2.04 0.05 0.05 2.55

E005 Apricot, dried (Prunus armeniaca) 6 3.980.06 0.070.01 0.070.02 0.290.04 0.090.01 0.040.01 0.110.01 5.171.17

E006 Apricot, processed (Prunus armeniaca) 3 4.310.14 0.010.01 0.010.01 0.070.00 0.010.00 0.010.00 0.010.01 6.140.76
71

E007 Avocado fruit (Persea americana) 1 2.10 0.02 0.02 38.74

E008 Bael fruit (Aegle marmelos) 1 1.60 0.60 0.60 4.50


Banana, ripe, montham (Musa x
E009 1 0.20 0.08 0.07 0.09 2.20
paradisiaca)
E010 Banana, ripe, poovam (Musa x paradisiaca) 2 0.24 0.07 0.08 0.08 2.60

E011 Banana, ripe, red (Musa x paradisiaca) 1 0.21 0.09 0.06 0.09 1.90

E012 Banana, ripe, robusta (Musa x paradisiaca) 6 0.220.03 0.080.01 0.050.01 0.090.01 2.801.11

E013 Black berry (Rubus fruticosus) 5 14.650.40 0.490.04 0.070.02 0.050.01 0.520.04 1.820.04

E014 Cherries, red (Prunus cerasus) 4 4.300.44 0.070.02 0.060.04 5.561.10


Table 3. Fat Soluble Vitamins

E015 Currants, black (Ribes nigrum) 1 3.01 0.45 0.45 27.52

E016 Custard apple (Annona squamosa) 1 0.18 0.19 0.01 0.19 58.00

E017 Dates, dry, pale brown (Phoenix dactylifera) 6 2.600.23 0.020.00 0.030.00 0.030.00 3.340.26

E018 Dates, dry, dark brown (Phoenix dactylifera) 2 0.68 0.01 0.06 0.03 4.53

E019 Dates, processed (Phoenix dactylifera) 2 0.83 0.02 0.04 0.03 4.93
Table 3. Fat Soluble Vitamins

Tocopherols Tocotrienols

No. of Regions
Ergocalcife -Tocopherol
Phylloquino
Food code

rol (D2) Alpha Beta Gamma Delta Alpha Beta Gamma Delta Equivalent
nes (K1)
Food Name
g mg g

ERGCAL TOCPHA TOCPHB TOCPHG TOCPHD TOCTRA TOCTRB TOCTRG TOCTRD VITE VITK1

E020 Fig (Ficus carica) 6 1.470.15 0.420.16 1.170.08 0.540.17 5.751.51

E021 Goosberry (Emblica officinalis) 5 0.270.02 0.110.01 0.010.00 0.060.01 0.050.01 0.120.02 1.640.31

E022 Grapes, seeded, round, black (Vitis vinifera) 4 6.190.19 0.050.02 0.020.00 0.010.00 0.050.02 3.650.40

E023 Grapes, seeded, round, green (Vitis vinifera) 5 3.590.15 0.070.02 0.030.01 0.020.01 0.070.02 7.260.43

E024 Grapes, seeded, round, red (Vitis vinifera) 5 6.870.22 0.070.02 0.040.02 0.010.00 0.070.02 5.200.59

E025 Grapes, seedless, oval, black (Vitis vinifera) 5 6.420.33 0.050.03 0.040.03 0.040.02 0.050.03 3.400.66
Grapes, seedless, round, green (Vitis
E026 5 3.540.25 0.080.01 0.020.01 0.010.00 0.080.01 7.150.76
vinifera)
Grapes, seedless, round, black (Vitis
E027 5 6.230.45 0.060.02 0.040.01 0.020.01 0.060.02 3.001.16
vinifera)
72

E028 Guava, white flesh (Psidium guajava) 5 1.680.23 0.060.01 0.020.01 0.040.01 0.030.01 0.740.03 0.090.01 3.680.38

E029 Guava, pink flesh (Psidium guajava) 5 0.930.06 0.070.02 0.030.01 0.090.01 0.010.01 0.250.04 0.110.01 5.350.61

E030 Jack fruit, ripe (Artocarpus heterophyllus) 5 7.490.25 0.060.01 0.060.01 0.090.01 0.070.01 37.003.73

E031 Jambu fruit, ripe (Syzygium cumini) 2 0.82 0.04 0.04 7.94

E032 Karonda fruit (Carissa carandas) 1 1.43 0.04 0.04 2.50

E033 Lemon, juice (Citrus limon) 6 0.390.04 0.060.01 0.060.01 1.800.63

E034 Lime, sweet,pulp (Citrus limetta) 6 0.300.09 0.070.02 0.070.02 2.201.01

E035 Litchi (Nephelium litchi) 4 0.330.09 0.060.01 0.060.01 7.812.06

E036 Mango, ripe, banganapalli (Mangifera indica) 6 3.710.21 0.260.06 0.200.04 0.280.06 4.770.20

E037 Mango, ripe, gulabkhas (Mangifera indica) 2 3.91 0.19 0.16 0.20 4.80

E038 Mango, ripe, himsagar (Mangifera indica) 3 3.730.11 0.290.08 0.200.07 0.310.09 4.400.26

E039 Mango, ripe, kesar (Mangifera indica) 4 3.680.38 0.240.01 0.200.05 0.260.02 4.750.33

E040 Mango, ripe, neelam (Mangifera indica) 2 3.72 0.24 0.19 0.29 5.00
Tocopherols Tocotrienols

No. of Regions
Ergocalcife -Tocopherol
Phylloquino
Food code

rol (D2) Alpha Beta Gamma Delta Alpha Beta Gamma Delta Equivalent
nes (K1)
Food Name
g mg g

ERGCAL TOCPHA TOCPHB TOCPHG TOCPHD TOCTRA TOCTRB TOCTRG TOCTRD VITE VITK1

E041 Mango, ripe, paheri (Mangifera indica) 2 3.62 0.35 0.20 0.37 4.80

E042 Mango, ripe, totapari (Mangifera indica) 1 3.77 0.27 0.26 0.30 4.60

E043 Mangosteen (Garcinia mangostana) 1 0.05 0.05 5.50

E044 Manila tamarind (Pithecellobium dulce) 1 0.38 0.38 33.18

E045 Musk melon, orange flesh (Cucumis melon) 5 4.410.57 0.010.00 0.010.00 5.700.27

E046 Musk melon, yellow flesh (Cucumis melon) 6 2.330.23 0.020.01 0.020.01 1.740.44

E047 Orange, pulp (Citrus aurantium) 6 0.340.08 0.030.01 0.020.01 0.040.01 2.500.75

E048 Palm fruit, tender (Borassus flabellifer) 1 0.01 0.03 0.02 3.60

E049 Papaya, ripe (Carcia papaya) 6 11.471.00 0.030.01 0.020.00 0.040.01 2.590.35
73

E050 Peach (Prunus communis) 1 2.41 0.02 0.02 4.40

E051 Pear (Pyrus sp.) 6 1.480.19 0.290.10 0.040.02 0.300.10 12.571.55

E052 Phalsa (Grewia asiatica) 2 1.34 0.87 0.58 0.93 5.36

E053 Pineapple (Ananas comosus) 6 0.210.01 0.360.09 0.310.01 0.450.09 2.400.29

E054 Plum (Prunus domestica) 3 3.320.42 0.500.04 0.500.04 8.500.74


Pomegranate, maroon seeds (Punica
E055 6 1092.1 0.010.01 0.050.00 0.030.01 18.502.35
granatum)
E056 Pummelo (Citrus maxima) 3 0.980.11 0.460.10 0.030.02 0.500.09 4.880.82

E057 Raisins, dried, black (Vitis vinifera) 6 1.760.17 0.010.01 0.020.01 0.020.01 1.630.32
Table 3. Fat Soluble Vitamins

E058 Raisins, dried, golden (Vitis vinifera) 6 11.871.10 0.010.00 0.030.00 0.020.00 1.710.20

E059 Rambutan (Nephelium lappaceum) 1 2.40 0.08 0.08 19.70

E060 Sapota (Achras sapota) 6 0.650.03 0.250.02 0.250.02 4.300.26

E061 Soursop ( Annona muricata ) 1 3.24 0.06 0.06 2.60

E062 Star fruit (Averrhoa carambola) 1 0.96 0.40 0.40 2.00


Table 3. Fat Soluble Vitamins

Tocopherols Tocotrienols

No. of Regions
Ergocalcife -Tocopherol
Phylloquino
Food code

rol (D2) Alpha Beta Gamma Delta Alpha Beta Gamma Delta Equivalent
nes (K1)
Food Name
g mg g

ERGCAL TOCPHA TOCPHB TOCPHG TOCPHD TOCTRA TOCTRB TOCTRG TOCTRD VITE VITK1

E063 Strawberry (Fragaria ananassa) 6 3.950.18 0.260.05 0.260.05 19.811.60

E064 Tamarind, pulp (Tamarindus indicus) 6 25.651.86 0.100.01 0.100.01 1.670.33


Water melon, dark green (sugar baby)
E065 6 0.560.03 0.040.00 0.040.00 2.101.22
(Citrullus vulgaris)
E066 Water melon, pale green (Citrullus vulgaris) 6 0.560.03 0.050.01 0.050.01 2.800.87

E067 Wood Apple (Limonia acidissima) 3 28.712.87 0.010.00 0.150.01 0.070.01 6.800.58

E068 Zizyphus (Zizyphus jujube) 1 16.70 0.02 0.02 2.50

F ROOTS AND TUBERS


F001 Beet root (Beta vulgaris) 6 0.180.01 0.090.01 0.090.01 2.980.94
74

F002 Carrot, orange (Dacus carota) 6 1.360.13 0.190.01 0.180.01 0.030.00 0.210.01 18.350.19

F003 Carrot, red (Dacus carota) 4 1.390.09 0.190.03 0.200.03 0.030.01 0.220.03 18.750.81

F004 Colocasia (Colocasia antiquorum) 6 0.270.01 0.320.02 0.080.01 0.120.01 0.330.02 3.150.90

F005 Lotus root (Nelumbium nelumbo) 3 0.270.06 0.730.11 0.730.11 44.454.37


Potato, brown skin, big (Solanum
F006 6 0.190.02 0.060.01 0.060.01 2.120.31
tuberosum)
Potato, brown skin, small (Solanum
F007 1 0.22 0.07 0.07 1.80
tuberosum)
F008 Potato, red skin (Solanum tuberosum) 1 0.20 0.06 0.06 2.30
Radish, elongate, red skin (Raphanus
F009 3 0.040.02 0.010.01 0.010.01 2.100.12
sativus)
Radish, elongate, white skin (Raphanus
F010 6 0.050.02 0.010.00 0.010.00 2.500.19
sativus)
F011 Radish, round, red skin (Raphanus sativus) 1 0.05 0.01 0.01 2.60
Radish, round, white skin (Raphanus
F012 2 0.04 0.01 0.01 1.90
sativus)
F013 Sweet potato, brown skin (Ipomoes batatas) 4 1.260.31 0.010.01 0.010.01 3.000.84
Tocopherols Tocotrienols

No. of Regions
Ergocalcife -Tocopherol
Phylloquino
Food code

rol (D2) Alpha Beta Gamma Delta Alpha Beta Gamma Delta Equivalent
nes (K1)
Food Name
g mg g

ERGCAL TOCPHA TOCPHB TOCPHG TOCPHD TOCTRA TOCTRB TOCTRG TOCTRD VITE VITK1

F014 Sweet potato, pink skin (Ipomoes batatas) 3 1.640.25 0.010.01 0.010.01 3.500.95

F015 Tapioca (Manihot esculenta) 3 0.130.01 0.190.02 0.190.02 2.800.83

F016 Water Chestnut (Eleocharis dulcis) 1 1.20 0.09 0.09 3.50


Yam, elephant (Amorphophallus
F017 6 1.300.23 0.060.01 0.690.04 0.030.01 0.170.02 0.340.02 4.801.46
campanulatus)
Yam, ordinary (Amorphophallus
F018 4 0.230.00 0.230.01 0.350.11 0.040.00 0.430.03 0.390.04 5.501.02
campanulatus)
F019 Yam, wild (Dioscorea versicolor) 2 1.18 0.40 0.28 0.05 0.13 0.53 6.00

G CONDIMENTS AND SPICES-FRESH


75

G001 Chillies, green-1 (Capsicum annum) 5 3.141.19 0.070.02 1.930.05 0.260.02 20.123.87

G002 Chillies, green-2 (Capsicum annum) 3 3.490.84 0.060.02 2.100.16 0.270.02 19.513.43

G003 Chillies, green-3 (Capsicum annum) 5 3.170.79 0.060.02 2.030.25 0.260.02 18.053.76

G004 Chillies, green-4 (Capsicum annum) 3 2.870.60 0.070.02 2.270.24 0.300.03 22.163.48

G005 Chillies, green-5 (Capsicum annum) 2 3.260.51 0.080.01 1.730.25 0.250.03 15.701.86

G006 Chillies, green-6 (Capsicum annum) 1 2.19 0.07 2.46 0.31 18.00

G007 Chillies, green-7 (Capsicum annum) 1 2.43 0.04 1.80 0.22 19.50
Chillies, green - all varieties (Capsicum
G008 6 3.110.81 0.060.02 2.040.28 0.270.03 19.183.42
annum)
Table 3. Fat Soluble Vitamins

G009 Coriander leaves (Coriandrum sativum) 6 3.550.21 0.420.03 0.120.00 0.070.02 0.460.03 27423.4

G010 Curry leaves (Murraya koenigii) 6 1174.5 1.710.27 0.820.07 0.340.12 1.820.30 27514.8

G011 Garlic, big clove (Allium sativum) 6 1.880.37 0.070.01 0.070.01 2.801.70

G012 Garlic, small clove (Allium sativum) 3 1.970.19 0.060.01 0.060.01 3.201.22
Garlic, single clove, Kashmir (Allium
G013 1 2.89 0.05 0.05 4.50
sativum)
Table 3. Fat Soluble Vitamins

Tocopherols Tocotrienols

No. of Regions
Ergocalcife -Tocopherol
Phylloquino
Food code

rol (D2) Alpha Beta Gamma Delta Alpha Beta Gamma Delta Equivalent
nes (K1)
Food Name
g mg g

ERGCAL TOCPHA TOCPHB TOCPHG TOCPHD TOCTRA TOCTRB TOCTRG TOCTRD VITE VITK1

G014 Ginger, fresh (Zinziber officinale) 6 4.090.35 0.280.03 0.470.08 0.320.03 25.552.45

G015 Mango ginger (Curcuma amada) 3 3.100.39 0.350.07 0.790.09 0.590.10 27.710.70

G016 Mint leaves (Mentha spicata ) 4 3.370.16 0.450.07 0.070.02 0.460.07 16437.2

G017 Onion, big (Allium cepa) 6 0.730.19 0.050.01 0.050.01 4.501.47

G018 Onion, small (Allium cepa) 5 0.120.03 0.060.02 0.060.02 5.301.46

G CONDIMENTS AND SPICES-DRY


G019 Asafoetida (Ferula assa-foetida) 6 12.591.40 0.730.08 0.120.01 0.770.08 46.562.21

G020 Cardamom, green (Elettaria cardamomum) 6 43.722.28 0.140.02 1.130.09 0.590.09 0.770.06 6.810.55
76

G021 Cardamom, black (Elettaria cardamomum) 4 43.553.33 0.360.07 0.830.26 1.380.06 1.100.08 5.740.43

G022 Chillies, red (Capsicum annum) 6 24.362.56 0.690.21 2.911.02 0.980.30 2746.6

G023 Cloves (Syzygium aromaticum) 6 45.072.37 0.460.04 0.770.07 0.010.00 0.770.04 16136.7

G024 Coriander seeds (Coriandrum sativum) 6 1.310.01 0.910.07 0.320.02 0.470.02 0.240.02 1.010.06 35.702.52

G025 Cumin seeds (Cuminum cyminum) 6 12.100.07 1.490.05 1.490.05 1462.2


Fenugreek seeds (Trigonella foenum
G026 6 1.980.08 0.020.00 0.020.00 0.020.00 1.500.84
graecum)
G027 Mace (Myristica fragrans) 6 44.922.28 1.050.05 10.360.16 4.160.08 70.444.62

G028 Nutmeg (Myristica fragrans) 6 46.670.45 1.180.07 0.090.00 1.210.07 60.921.42

G029 Omum (Trachyspermum ammi) 6 2.620.19 0.010.00 0.410.02 0.110.01 0.010.00 30.363.99

G030 Pippali (Piper longum) 6 1181.6 0.010.00 0.260.03 0.030.00 93.451.89

G031 Pepper, black (Piper nigrum) 6 25.680.51 0.590.15 1.580.15 0.450.05 0.010.00 1.270.16 17131.5

G032 Poppy seeds (Papaver somniferum) 6 33.921.81 1.660.15 0.100.01 1.670.15 95.182.16

G033 Turmeric powder (Curcuma domestica) 6 18.671.38 2.630.67 0.280.10 0.600.06 2.920.70 12.801.26
Tocopherols Tocotrienols

No. of Regions
Ergocalcife -Tocopherol
Phylloquino
Food code

rol (D2) Alpha Beta Gamma Delta Alpha Beta Gamma Delta Equivalent
nes (K1)
Food Name
g mg g

ERGCAL TOCPHA TOCPHB TOCPHG TOCPHD TOCTRA TOCTRB TOCTRG TOCTRD VITE VITK1

H NUTS AND OIL SEEDS


H001 Almond (Prunus amygdalus) 6 1.610.16 24.883.55 1.870.06 1.680.19 0.080.01 0.210.02 25.863.54 8.400.93

H002 Arecanut, dried, brown (Areca catechu) 6 12.771.10 0.060.00 0.220.10 0.030.01 0.150.03 3.780.57

H003 Arecanut, dried, red color (Areca catechu) 3 12.601.17 0.040.01 0.270.01 0.040.00 0.170.01 3.900.55

H004 Arecanut, fresh (Areca catechu) 2 11.03 0.01 0.13 0.02 0.06 3.71

H005 Cashew nut (Anacardium occidentale) 6 3.850.23 1.050.05 0.050.01 5.260.05 1.050.06 1.830.21

H006 Coconut, kernal, dry (Cocos nucifera) 6 6.020.54 0.440.01 6.060.54 2.880.57

H007 Coconut, kernel, fresh (Cocos nucifera) 6 2.391.11 0.050.02 3.190.45 2.721.09 23.221.76
77

H008 Garden cress, seeds (Lepidium sativum) 5 1.920.11 1.070.01 0.070.01 24.663.01

H009 Gingelly seeds, black (Sesamum indicum) 6 67.834.18 1.080.01 0.030.01 0.090.01 1106.1

H010 Gingelly seeds, brown (Sesamum indicum) 4 76.512.78 1.220.08 0.040.01 0.230.08 1137.6

H011 Gingelly seeds, white (Sesamum indicum) 5 62.743.34 1.240.17 0.070.02 1.260.17 1062.4

H012 Ground nut (Arachis hypogea) 6 7.100.72 4.260.10 0.040.01 0.280.10 2.500.75

H013 Mustard seeds (Brassica juncea) 6 31.791.56 1.440.08 0.040.01 0.450.08 8.201.27

H014 Linseeds (Linum usitatissimum) 6 0.550.13 7.790.81 1.510.13 1.120.01 8.280.81 19.170.70

H015 Niger seeds, black (Guizotia abyssinica) 4 2.520.41 2.590.09 7.791.04 1.050.03 1.080.02 1.440.17 11013.5
Table 3. Fat Soluble Vitamins

H016 Niger seeds, gray (Guizotia abyssinica) 5 2.700.18 2.180.10 4.180.33 1.250.21 1.120.02 2.660.11 10514.3

H017 Pine seed (Pinus gerardiana) 5 0.610.08 4.010.00 0.010.00 44.552.44

H018 Pistachio nuts (Pistacla vera) 6 1.800.34 31.415.46 4.100.67 8.481.38 1.550.23 0.020.01 33.925.53 18.650.70

H019 Safflower seeds (Carthamus tinctorius) 5 1.910.17 31.746.84 5.880.69 9.623.19 1.980.15 0.060.01 35.097.13 8.801.13

H020 Sunflower seeds (Helianthus annuus) 5 1.540.18 21.390.37 3.420.67 3.410.32 12.931.24 9.200.89
Table 3. Fat Soluble Vitamins

Tocopherols Tocotrienols

No. of Regions
Ergocalcife -Tocopherol
Phylloquino
Food code

rol (D2) Alpha Beta Gamma Delta Alpha Beta Gamma Delta Equivalent
nes (K1)
Food Name
g mg g

ERGCAL TOCPHA TOCPHB TOCPHG TOCPHD TOCTRA TOCTRB TOCTRG TOCTRD VITE VITK1

H021 Walnut (Juglans regia) 6 46.312.64 2.651.09 3.500.44 0.430.15 0.160.03 0.100.00 4.121.14 84.921.55

I SUGARS
I001 Jaggery, cane (Saccharum officinarum) 6 0.470.06 0.040.01 0.040.01

I002 Sugarcane, juice (Saccharum officinarum) 6 0.410.01 0.020.01 0.020.01

J MUSHROOMS
J001 Button mushroom, fresh (Agaricus sp.) 1 20.54 0.01 0.01 12.50
78

J002 Chicken mushroom, fresh (Lactiporus sp.) 1 27.58 0.02 0.02 16.29

J003 Shiitake mushroom, fresh (Lentinula sp.) 1 36.40 0.01 0.01 12.50

J004 Oyster mushroom, dried (Pleurotus sp.) 1 109 0.01 0.01 11.80

K MISCELLANEOUS FOODS
K001 Toddy 10 0.020.01 0.010.00

K002 Coconut Water 6 0.450.03 0.450.03 2.690.18

L MILK AND MILK PRODUCTS


L001 Milk, whole, Buffalo 6 1.630.13 0.120.02 0.090.02 0.100.02 0.080.02 0.190.02

L002 Milk, whole, Cow 6 1.220.21 0.140.02 0.110.01 0.150.02 0.080.01 0.220.02

L003 Panner 6 0.130.04 0.020.01 0.020.01

L004 Khoa 6 0.120.03 0.030.02 0.030.02


Tocopherols Tocotrienols Alpha

No. of Regions
Retinol Cholecalc 25-OH-D3 Tocopherol Menaquinones
Food Code

iferol Alpha Beta Gamma Delta Alpha Beta Gamma Delta Equivalent (K2)
Food Name (D3)
g mg g

RETOL CHOCAL TOCPHA TOCPHB TOCPHG TOCPHD TOCTRA TOCTRB TOCTRG TOCTRD VITE VITK2

M EGG AND EGG PRODUCTS


M001 Egg, poultry, whole, raw 6 1986.7 0.840.13 1.470.41 0.050.01 0.020.01 0.030.02 0.070.01 0.010.01 0.020.01 1.510.41 14.610.27

M002 Egg, poultry, white, raw 6 1.050.09

M003 Egg, poultry, yolk, raw 6 53926.2 3.250.47 0.040.04 2.940.37 0.020.01 0.010.01 0.040.02 0.060.02 0.010.01 0.010.01 2.970.36 45.143.21

M004 Egg, poultry, whole, boiled 6 18010.5 0.740.10 1.310.11 0.040.01 0.020.01 0.030.02 0.010.01 1.340.10 13.021.35

M005 Egg, poultry, white, boiled 6 0.180.02

M006 Egg, poultry, yolk, boiled 6 45631.2 3.040.33 2.770.27 0.020.01 0.010.00 0.030.01 0.050.02 0.010.01 2.800.28 40.296.52

M007 Egg, poultry, omlet 3 18118.0 2.980.27 1.820.17 0.060.01 0.030.01 0.250.10 0.110.02 0.010.01 1.880.17 16.621.49
79

M008 Egg, country hen, whole, raw 1 206 4.46 2.05 0.06 0.03 0.08 0.01 2.10 64.00

Egg, country hen, whole,


M009 1 195 2.99 2.00 0.05 0.03 0.08 0.01 2.05 60.00
boiled
M010 Egg, country hen, omlet 1 202 3.44 2.70 0.07 0.04 0.18 0.01 2.79 66.00

M011 Egg, duck, whole, boiled 1 171 1.90 2.04 0.04 0.04 2.06 117

M012 Egg, duck, whole, raw 1 181 2.67 2.45 0.04 0.05 2.47 118

M013 Egg, duck, whole, omlet 1 166 2.10 2.62 0.06 0.11 2.66 111

M014 Egg, quial, whole, raw 1 151 5.72 0.98 0.01 0.05 0.99 8.19

M015 Egg, quial, whole, boiled 1 140 4.91 0.82 0.01 0.04 0.84 4.46
Table 3. Fat Soluble Vitamins

N POULTRY
N001 Chicken, poultry, leg, skinless 4 10.952.21 1.12 0.020.00 0.600.10 0.100.00 0.020.01 0.010.01 0.610.10 10.781.41

Chicken, poultry, thigh,


N002 6 16.482.85 1.22 0.020.00 0.650.13 0.100.00 0.010.01 0.020.01 0.660.13 16.171.12
skinless
Table 3. Fat Soluble Vitamins

Tocopherols Tocotrienols Alpha

No. of Regions
Retinol Cholecalc 25-OH-D3 Tocopherol Menaquinones
Food Code

iferol Alpha Beta Gamma Delta Alpha Beta Gamma Delta Equivalent (K2)
Food Name (D3)
g mg g

RETOL CHOCAL TOCPHA TOCPHB TOCPHG TOCPHD TOCTRA TOCTRB TOCTRG TOCTRD VITE VITK2
Chicken, poultry, breast,
N003 5 6.961.36 1.38 0.290.10 0.050.00 0.010.01 0.020.01 0.290.10 27.805.84
skinless
Chicken, poultry, wing,
N004 5 31.214.75 1.110.12 0.570.14 0.080.00 0.010.01 0.020.01 0.580.14 28.173.06
skinless
N005 Poultry, chicken, liver 1 3486 2.62 0.02 0.72 0.10 0.73 14.30

N006 Poultry, chicken, gizzard 1 46.78 1.60 0.63 0.63 28.58

N007 Country hen, leg, with skin 1 17.44 1.12 0.69 0.10 0.01 0.01 0.01 0.70 11.31

N008 Country hen, thigh, with skin 1 27.00 1.05 0.54 0.10 0.01 0.02 0.55 18.50

N009 Country hen, breast, with skin 1 8.52 0.80 0.35 0.06 0.01 0.02 0.36 28.88
80

N010 Country hen, wing, with skin 1 27.52 0.61 0.57 0.08 0.01 0.02 0.58 31.65

N011 Duck, meat, with skin 1 48.86 0.91 0.70 0.01 0.70 7.88

N012 Emu, meat, skinless 1 2.84 0.67 0.40 0.15 0.02 0.42 8.06

N013 Guinea fowl, meat, with skin 1 2.26 1.02 1.75 1.30 0.01 1.88 11.05

N014 Pigeon, meat, with skin 1 15.25 1.20 1.52 0.15 0.01 1.54 7.10

N015 Quail, meat, skinless 1 12.84 1.53 1.59 0.81 0.01 1.67 7.30

N016 Turkey, leg, with skin 1 8.15 0.50 0.72 0.01 0.01 0.72 18.46

N017 Turkey, thigh, with skin 1 13.11 0.36 0.62 0.02 0.01 0.63 25.36

N018 Turkey, breast, with skin 1 8.97 0.52 0.56 0.03 0.02 0.57 26.43

N019 Turkey, wing, with skin 1 18.07 0.52 0.43 0.02 0.01 0.44 18.43

O ANIMAL MEAT
O001 Goat, shoulder 6 7.571.04 0.80 0.350.04 0.350.04 5.801.29
Tocopherols Tocotrienols Alpha

No. of Regions
Retinol Cholecalc 25-OH-D3 Tocopherol Menaquinones
Food Code

iferol Alpha Beta Gamma Delta Alpha Beta Gamma Delta Equivalent (K2)
Food Name (D3)

g mg g

RETOL CHOCAL TOCPHA TOCPHB TOCPHG TOCPHD TOCTRA TOCTRB TOCTRG TOCTRD VITE VITK2

O002 Goat, chops 6 2.550.50 0.40 0.150.03 0.150.03 6.501.06

O003 Goat, legs 6 8.511.19 0.28 0.040.00 0.090.03 0.090.03 9.501.86

O004 Goat, brain 5 1.980.92 0.300.30 0.080.01 0.070.04 3.801.23

O005 Goat, tongue 4 8.952.16 0.02 0.330.00 0.080.01 0.080.01 1.700.16

O006 Goat, lungs 4 2.750.59 0.09 1.310.00 0.080.01 0.080.01 4.600.91

O007 Goat, heart 5 5.900.36 0.60 0.090.01 0.090.01 10.600.97

O008 Goat, liver 6 15655972 0.56 0.180.00 0.610.08 0.610.08 12.642.43

O009 Goat, tripe 5 2.170.52 0.100.02 0.100.02 11.502.06


81

O010 Goat, spleen 4 7.850.84 0.10 0.360.00 0.080.02 0.080.02 9.000.74

O011 Goat, kidneys 4 68.563.91 0.090.01 0.090.01 3.501.46

O012 Goat, tube (small intestine) 3 2.621.01 0.190.02 0.130.12 11.000.99

O013 Goat, testis 2 2.48 0.55 0.07 0.09 0.09 2.50

O014 Sheep, shoulder 5 8.711.66 0.070.04 0.310.06 0.310.06 6.800.57

O015 Sheep, chops 4 3.490.44 0.47 0.100.02 0.100.02 7.300.45

O016 Sheep, leg 5 9.931.67 2.14 0.650.00 0.080.02 0.080.02 8.901.38

O017 Sheep, brain 1 1.55 1.06 0.09 0.09 2.80


Table 3. Fat Soluble Vitamins

O018 Sheep, tongue 1 7.33 0.07 0.07 1.50

O019 Sheep, lungs 2 2.45 0.12 0.19 0.08 0.08 4.90

O020 Sheep, heart 1 4.64 0.80 0.15 0.15 9.70

O021 Sheep, liver 4 14106866 0.31 0.360.00 0.600.04 0.600.04 14.701.24

O022 Sheep, tripe 2 2.72 0.20 0.20 10.90


Table 3. Fat Soluble Vitamins

Tocopherols Tocotrienols Alpha

No. of Regions
Retinol Cholecalc 25-OH-D3 Tocopherol Menaquinones
Food Code

iferol Alpha Beta Gamma Delta Alpha Beta Gamma Delta Equivalent (K2)
Food Name (D3)
g mg g

RETOL CHOCAL TOCPHA TOCPHB TOCPHG TOCPHD TOCTRA TOCTRB TOCTRG TOCTRD VITE VITK2

O023 Sheep, spleen 1 6.61 0.10 0.10 7.50

O024 Sheep, kidneys 2 68.68 0.37 0.07 0.10 0.10 2.90

O025 Beef, shoulder 6 15.512.43 0.46 0.140.00 0.400.12 0.400.12 2.901.12

O026 Beef, chops 4 2.430.40 0.47 0.050.00 0.300.03 0.300.03 2.801.07

O027 Beef, round (leg) 6 2.520.64 0.43 0.110.00 0.400.09 0.400.09 5.801.29

O028 Beef, brain 4 2.180.22 0.69 0.050.00 0.100.02 0.100.02 2.700.85

O029 Beef, tongue 4 5.560.53 0.61 0.150.00 0.110.02 0.110.02 1.900.26

O030 Beef, lungs 3 1.890.16 0.110.04 0.110.04 3.701.05


82

O031 Beef, heart 5 10.131.52 5.71 0.270.00 0.100.02 0.100.02 2.501.02

O032 Beef, liver 6 9119707 4.000.00 0.600.06 0.600.06 4.001.31

O033 Beef, tripe 5 4.290.30 4.00 0.060.00 0.410.08 0.410.08 3.500.64

O034 Beef, spleen 6 8.711.00 0.33 0.100.01 0.100.01 2.501.00

O035 Beef, kidneys 3 98.049.31 0.53 0.110.00 0.080.03 0.080.03 2.500.92

O036 Calf, shoulder 2 13.17 0.30 0.30 3.50

O037 Calf, chops 2 2.10 0.74 0.30 0.30 3.20

O038 Calf, round (leg) 2 2.42 0.97 0.20 0.20 6.20

O039 Calf, brain 2 1.41 0.61 7.98 0.10 0.10 3.00

O040 Calf, tongue 2 4.63 0.10 0.10 1.70

O041 Calf, heart 1 4.83 0.10 0.10 1.90

O042 Calf, liver 1 9664 0.50 0.50 5.00

O043 Calf, spleen 1 6.32 0.29 0.10 0.10 2.50


Tocopherols Tocotrienols Alpha

No. of Regions
Retinol Cholecalc 25-OH-D3 Tocopherol Menaquinones
Food Code

iferol Alpha Beta Gamma Delta Alpha Beta Gamma Delta Equivalent (K2)
Food Name (D3)
g mg g

RETOL CHOCAL TOCPHA TOCPHB TOCPHG TOCPHD TOCTRA TOCTRB TOCTRG TOCTRD VITE VITK2

O044 Calf, kidneys 2 95.73 0.10 0.10 3.10

O045 Mithun, shoulder 1 12.68 0.06 0.30 0.30 3.80

O046 Mithun, chops 1 2.62 0.08 0.20 0.20 4.20

O047 Mithun, round (leg) 1 2.47 0.04 0.30 0.30 8.50

O048 Pork, shoulder 6 5.120.89 9.03 0.350.00 0.300.18 0.300.18 1.800.34

O049 Pork, chops 6 1.510.26 4.830.60 2.271.00 0.110.02 0.110.02 2.200.73

O050 Pork, ham 6 2.980.30 5.85 0.200.04 0.200.04 5.301.39

O051 Pork, lungs 4 5.140.40 1.91 0.140.00 0.110.03 0.110.03 3.800.68


83

O052 Pork, heart 4 7.160.88 0.100.02 0.100.02 3.500.93

O053 Pork, liver 5 8759798 2.97 0.230.00 0.850.08 0.850.08 4.500.92

O054 Pork, stomach 1 3.34 0.42 0.13 0.30 0.30 3.50

O055 Pork, spleen 3 8.440.81 0.170.06 0.170.06 2.500.83

O056 Pork, kidneys 5 72.536.91 2.92 0.240.00 0.190.06 0.190.06 1.500.19

O057 Pork, tube (small intestine) 1 1.13 1.01 0.20 0.20 3.50

O058 Hare, shoulder 1 8.88 0.06 1.46 0.58 1.46 25.59

O059 Hare, chops 1 2.84 0.09 1.73 0.69 1.73 23.65


Table 3. Fat Soluble Vitamins

O060 Hare, leg 1 1.26 0.08 1.44 0.58 1.44 22.18

O061 Rabbit, shoulder 1 5.90 0.57 1.22 0.49 1.22 24.68

O062 Rabbit, chops 1 3.88 0.70 0.83 0.33 0.83 25.88

O063 Rabbit, leg 1 8.49 0.43 0.72 0.29 0.72 23.85


Table 3. Fat Soluble Vitamins

Cholecalci Tocopherols Tocotrienols Alpha


Menaquin

No. of Regions
Retinol ferol 25-OH-D3 Tocopherol
Food Code

ones (K2)
(D3) Alpha Beta Gamma Delta Alpha Beta Gamma Delta Equivalent
Fish Name
g mg g

RETOL CHOCAL TOCPHA TOCPHB TOCPHG TOCPHD TOCTRA TOCTRB TOCTRG TOCTRD VITE VITK2

P MARINE FISH
P001 Allathi (Elops machnata) 1 9.60 1.03 0.25 1.02 1.02 1.98

P002 Aluva (Parastromateus niger) 3 14.301.94 0.790.02 0.340.08 1.000.56 1.000.56 8.880.03

P003 Anchovy (Stolephorus indicus) 2 12.18 2.76 0.11 0.73 0.73 0.60

P004 Ari fish (Aprion virescens ) 1 1.56 1.02 0.02 0.10 0.10 0.88

P005 Betki (Lates calcarifer) 1 5.58 1.05 0.06 0.38 0.38 0.63

P006 Black snapper (Macolor niger) 1 14.55 1.31 0.18 0.51 0.51 115
Bombay duck (Harpadon
P007 2 3.38 0.96 0.29 0.75 0.75 1.04
nehereus)
84

P008 Bommuralu (Muraenesox cinerius) 3 3.281.70 3.190.09 0.080.04 0.540.46 0.540.46 0.940.04

P009 Cat fish (Tachysurus thalassinus) 1 14.08 1.42 0.47 0.38 0.38 0.96

P010 Chakla (Rachycentron canadum) 5 1.390.37 2.070.04 0.080.02 0.720.43 0.720.43 0.620.03

P011 Chappal (Aluterus monoceros ) 1 1.37 0.21 0.04 1.09 1.09 0.77

P012 Chelu (Elagatis bipinnulata) 2 1.49 0.86 0.17 0.41 0.41 1.06
Chembali (Lutjanus
P013 1 1.59 0.72 0.16 1.20 1.20 1.44
quinquelineatus)
Eri meen (Pristipomoides
P014 1 13.24 0.33 0.01 0.10 0.10 0.92
filamentosus)

P015 Gobro (Epinephelus diacanthus) 2 1.82 0.15 0.89 0.89 1.58

P016 Guitar fish (Rhinobatus prahli) 1 1.27 0.12 0.30 0.34 0.34 3.43

P017 Hilsa (Tenualosa ilisha) 2 7.42 4.96 1.02 1.35 1.35 0.94

P018 Jallal (Arius sp.) 1 8.49 0.94 0.03 0.62 0.62 0.64

P019 Jathi vela meen (Lethrinus lentjan) 2 3.16 0.93 0.10 1.49 1.49 1.06
Cholecalci Tocopherols Tocotrienols Alpha
Menaquin

No. of Regions
Retinol ferol 25-OH-D3 Tocopherol
Food Code

ones (K2)
(D3) Alpha Beta Gamma Delta Alpha Beta Gamma Delta Equivalent
Fish Name
g mg g

RETOL CHOCAL TOCPHA TOCPHB TOCPHG TOCPHD TOCTRA TOCTRB TOCTRG TOCTRD VITE VITK2

P020 Kadal bral (Synodus indicus) 1 10.63 1.20 0.42 0.12 0.12 0.55

P021 Kadali (Nemipterus mesoprion) 1 25.61 0.84 0.20 0.58 0.58 1.02

Kalamaara (Leptomelanosoma
P022 2 9.04 1.45 0.05 0.82 0.82 0.85
indicum)
P023 Kalava (Epinephelus coioides) 1 1.29 1.86 0.07 0.33 0.33 1.63

P024 Kanamayya (Lutjanus rivulatus) 2 16.42 0.82 0.34 0.59 0.59 2.15

P025 Kannadi paarai (Alectis indicus) 3 12.375.10 0.100.03 0.190.03 0.700.24 0.700.24 0.920.05

P026 Karimeen (Etroplus suratensis) 1 1.29 0.87 0.13 0.37 0.37 12.04

P027 Karnagawala (Anchoa hepsetus) 1 1.82 1.24 0.04 0.12 0.12 0.85
85

P028 Kayrai (Thunnus albacores) 2 10.19 3.12 0.13 0.75 0.75 1.70

P029 Kiriyan (Atule mate) 1 1.62 0.38 0.38 0.35 0.35 0.93

P030 Kite fish (Mobula kuhlii) 1 1.52 0.03 0.01 0.24 0.24 1.54

P031 Korka (Terapon jarbua) 1 6.55 0.34 0.02 0.63 0.63 1.31
Kulam paarai (Carangoides
P032 1 3.64 2.45 0.31 1.05 1.05 0.88
fulvoguttatus)
P033 Maagaa (Polynemus plebeius) 1 1.76 1.18 0.09 1.03 1.03 0.75

P034 Mackerel (Rastrelliger kanagurta) 3 16.3416.88 0.220.02 0.230.02 0.710.29 0.710.29 5.250.01
Table 3. Fat Soluble Vitamins

P035 Manda clathi (Naso reticulatus) 1 1.99 1.46 0.45 0.16 0.16 0.46

P036 Matha (Acanthurus mata ) 2 4.99 1.95 0.11 0.61 0.61 0.78

P037 Milk fish (Chanos chanos) 1 3.29 1.20 0.02 1.86 1.86 1.18

P038 Moon fish (Mene maculata) 1 8.94 0.48 0.09 1.20 1.20 4.20

P039 Mullet (Mugil cephalus) 3 18.3815.27 0.310.07 0.190.02 0.530.63 0.530.63 0.830.03
Table 3. Fat Soluble Vitamins

Cholecalci Tocopherols Tocotrienols Alpha


Menaquin

No. of Regions
Retinol ferol 25-OH-D3 Tocopherol
Food Code

ones (K2)
(D3) Alpha Beta Gamma Delta Alpha Beta Gamma Delta Equivalent
Fish Name
g mg g

RETOL CHOCAL TOCPHA TOCPHB TOCPHG TOCPHD TOCTRA TOCTRB TOCTRG TOCTRD VITE VITK2

Mural (Tylosurus
P040 1 1.61 0.86 0.01 0.44 0.44 1.34
crocodilus crocodilus)
Myil meen (Istiophorus
P041 2 21.51 0.18 0.22 0.53 0.53 0.89
platypterus)

P042 Nalla bontha (Epinephelus sp.) 1 2.40 0.54 0.01 0.11 0.11 1.20

P043 Narba (Caranx sexfasciatus) 2 2.93 0.19 0.20 0.90 0.90 1.11

P044 Paarai (Caranx heberi) 1 3.23 1.40 0.38 0.30 0.30 0.97
Padayappa (Canthidermis
P045 1 1.46 0.62 0.08 0.25 0.25 0.63
maculata)
P046 Pali kora (Panna microdon) 1 1.89 0.11 0.02 0.44 0.44 1.92

P047 Pambada (Lepturacanthus savala) 2 2.88 1.15 0.20 0.55 0.55 0.98
86

Pandukopa (Pseudosciaena
P048 1 1.33 0.20 0.10 0.47 0.47 0.62
manchurica)
P049 Parava (Lactarius lactarius) 1 2.56 1.12 0.01 0.55 0.55 0.66

P050 Parcus (Psettodes erumei) 1 1.72 0.57 0.20 0.30 0.30 1.84

P051 Parrot fish (Scarus ghobban) 1 2.47 0.67 0.01 0.26 0.26 2.83

P052 Perinkilichai (Pinjalo pinjalo) 1 1.62 0.36 0.08 1.10 1.10 0.95

P053 Phopat (Coryphaena hippurus) 4 3.523.27 0.430.24 0.250.16 0.580.60 0.580.60 0.750.11

P054 Piranha (Pygopritis sp.) 1 1.05 1.06 0.09 0.37 0.37 3.15
Pomfret, black (Parastromateus
P055 1 10.55 2.28 0.66 0.60 0.60 102
niger)
Pomfret, snub nose (Trachinotus
P056 2 3.91 0.51 0.08 1.54 1.54 0.84
blochii)
Pomfret, white (Pampus
P057 2 30.31 0.61 0.10 1.26 1.26 0.99
argenteus)
P058 Pranel (Gerres sp.) 1 1.84 0.54 0.01 0.42 0.42 0.69
Pulli paarai (Gnathanodon
P059 1 1.75 1.60 0.01 0.82 0.82 1.24
speciosus)
Cholecalci Tocopherols Tocotrienols Alpha
Menaquin

No. of Regions
Retinol ferol 25-OH-D3 Tocopherol
Food Code

ones (K2)
(D3) Alpha Beta Gamma Delta Alpha Beta Gamma Delta Equivalent
Fish Name
g mg g

RETOL CHOCAL TOCPHA TOCPHB TOCPHG TOCPHD TOCTRA TOCTRB TOCTRG TOCTRD VITE VITK2

Queen fish (Scomberoides


P060 3 1.520.47 0.190.01 0.400.26 0.400.26 0.790.01
commersonianus)

P061 Raai fish (Lobotes surinamensis) 2 1.15 2.99 0.14 0.52 0.52 1.05

Raai vanthu (Epinephelus


P062 1 2.87 1.23 0.02 0.02 1.21
chlorostigma)
P063 Rani (Pink perch) 1 1.78 1.84 0.06 1.65 1.65 0.71
Ray fish, bow head, spotted
P064 1 1.97 0.81 0.02 0.33 0.33 1.51
(Rhina ancylostoma)
Red snapper (Lutjanus
P065 1 4.77 2.32 0.05 0.41 0.41 98.48
argentimaculatus)
Red snapper, small (Priacanthus
P066 1 20.87 3.05 0.13 0.85 0.85 0.97
hamrur)
P067 Sadaya (Platax orbicularis ) 1 64.20 1.56 0.05 0.52 0.52 1.77
87

P068 Salmon (Salmo salar) 1 15.63 0.86 0.08 0.58 0.58 0.75

P069 Sangada (Nemipterus japanicus) 1 3.07 0.92 0.13 0.36 0.36 0.71

P070 Sankata paarai (Caranx ignobilis) 1 2.58 0.58 0.14 1.07 1.07 1.17

P071 Sardine (Sardinella longiceps) 1 12.66 3.51 0.38 0.38 2.65

P072 Shark (Carcharhinus sorrah) 2 1.11 0.18 0.18 0.22 0.22 0.78
Shark, hammer head (Sphyrna
P073 1 20.55 0.58 0.14 0.78 0.78 1.16
mokarran)
Shark, spotted (Stegostoma
P074 1 12.43 1.23 0.14 0.19 0.19 0.86
fasciatum)
Table 3. Fat Soluble Vitamins

P075 Shelavu (Sphyraena jello) 4 24.8222.75 1.770.10 0.100.01 0.360.21 0.360.21 1.720.01

P076 Silan (Silonia silondia) 1 3.07 0.18 0.48 0.48 1.74

P077 Silk fish (Beryx sp.) 1 1.69 0.68 0.04 0.72 0.72 0.98
Silver carp (Hypophthalmichthys
P078 1 6.74 0.69 0.17 0.60 0.60 0.83
molitrix)
P079 Sole fish (Cynoglossus arel) 1 9.53 1.12 0.01 0.18 0.18 0.74
Table 3. Fat Soluble Vitamins

Cholecalci Tocopherols Tocotrienols Alpha


Menaquin

No. of Regions
Retinol ferol 25-OH-D3 Tocopherol
Food Code

ones (K2)
(D3) Alpha Beta Gamma Delta Alpha Beta Gamma Delta Equivalent
Fish Name
g mg g

RETOL CHOCAL TOCPHA TOCPHB TOCPHG TOCPHD TOCTRA TOCTRB TOCTRG TOCTRD VITE VITK2

P080 Stingray (Dasyatis pastinaca) 1 7.55 0.67 0.23 0.28 0.28 0.90

P081 Tarlava (Drepane punctata) 2 5.32 2.35 0.01 0.52 0.52 0.76

P082 Tholam (Plectorhinchus schotaf) 2 250 2.80 0.75 0.60 0.60 1.33

P083 Tilapia (Oreochromis niloticus) 1 17.14 0.85 0.08 1.86 1.86 3.65

P084 Tuna (Euthynnus affinis) 5 16.658.35 0.110.03 0.630.18 0.570.17 0.570.17 11.630.28
Tuna, striped (Katsuwonus
P085 1 21.01 0.65 0.05 0.14 0.14 1.23
pelamis)
P086 Valava (Chirocentrus nudus) 1 1.25 0.25 0.01 0.31 0.31 0.84
Vanjaram (Scomberomorus
P087 2 81.90 1.57 0.07 0.67 0.67 0.65
commerson )
88

P088 Vela meen (Aprion virescens) 1 3.03 0.92 0.44 0.44 0.81

P089 Vora (Siganus javus) 2 3.20 0.60 0.16 0.65 0.65 1.97

P090 Whale shark (Galeocerdo cuvier) 1 1.97 1.82 0.35 0.17 0.17 0.81

P091 Xiphinis (Xiphias gladius) 1 1.14 0.02 0.07 0.76 0.76 0.78
Z.Eggs,Cat fish (Ompok
P092 1 2.55 2.80 0.47 0.28 0.28 0.53
bimaculatus)

Q MARINE SHELLFISH
Q001 Crab (Menippe mercenaria) 1 1.55 0.21 0.68 6.33 6.33 1.04
Crab, sea (Portunus
Q002 1 5.02 0.63 0.10 2.06 2.06 1.11
sanguinolentus)
Lobster, brown (Thenus
Q003 1 1.83 0.78 0.06 1.35 1.35 1.06
orientalis)
Lobster, king size (Thenus
Q004 1 15.02 0.19 0.09 0.52 0.52 1.25
orientalis)

Q005 Mud crab (Scylla tranquebarica) 1 8.33 0.94 0.14 2.34 2.34 1.03
Cholecalci Tocopherols Tocotrienols Alpha
Menaquin

No. of Regions
Retinol ferol 25-OH-D3 Tocopherol
Food Code

ones (K2)
(D3) Alpha Beta Gamma Delta Alpha Beta Gamma Delta Equivalent
Fish Name
g mg g

RETOL CHOCAL TOCPHA TOCPHB TOCPHG TOCPHD TOCTRA TOCTRB TOCTRG TOCTRD VITE VITK2

Q006 Oyster (Crassostrea sp.) 1 25.36 0.82 0.04 1.11 1.11 1.72
Tiger prawns, brown (Solenocera
Q007 1 1.24 1.18 0.35 3.04 3.04 297
crassicornis)
Tiger Prawns, orange (Penaeus
Q008 1 6.55 1.62 0.63 2.87 2.87 2.32
monodon)

R MARINE MOLLUSKS
R001 Clam, green shell (Perna viridis ) 1 29.04 0.86 0.07 2.70 2.70 1.48

Clam, white shell, ribbed


R002 1 8.50 2.08 0.10 1.21 1.21 1.53
(Meretrix meretrix)
R003 Octopus (Octopus vulgaris) 1 28.00 0.43 0.24 0.66 0.66 0.84
89

R004 Squid, black (Loligo sp.) 1 2.55 0.57 0.32 0.68 0.68 1.14
Squid, hard shell (Sepia
R005 1 1.93 0.78 0.22 0.55 0.55 2.26
pharaonis)
R006 Squid, red (Loligo duvaucelii) 2 4.72 1.05 0.18 0.47 0.47 1.14
Squid, white, small
R007 1 8.55 0.55 0.16 0.66 0.66 1.84
(Uroteuthis duvauceli )

S FRESHWATER FISH AND SHELLFISH


S001 Cat fish (Tandanus tandanus) 2 13.590.70 1.370.12 0.110.02 0.380.00 0.380.00 0.960.00

S002 Catla (Catla catla) 6 4.320.78 1.900.19 0.160.04 2.350.00 2.350.00 1.120.02
Table 3. Fat Soluble Vitamins

S003 Freshwater Eel (Anguilla anguilla) 1 866 3.81 0.57 1.80 1.80 1.23

S004 Gold fish (Carassius auratus) 2 22.95 0.21 0.07 2.10 2.10 1.26
Pangas (Pangasianodon
S005 6 14.590.00 0.200.04 0.080.04 2.800.00 2.800.00 0.920.07
hypophthalmus)
S006 Rohu (Labeo rohita) 6 3.870.94 0.840.11 0.170.03 2.400.00 2.400.00 1.030.24
Table 3. Fat Soluble Vitamins

Cholecalci Tocopherols Tocotrienols Alpha


Menaquin

No. of Regions
Retinol ferol 25-OH-D3 Tocopherol
Food Code

ones (K2)
(D3) Alpha Beta Gamma Delta Alpha Beta Gamma Delta Equivalent
Fish Name
g mg g

RETOL CHOCAL TOCPHA TOCPHB TOCPHG TOCPHD TOCTRA TOCTRB TOCTRG TOCTRD VITE VITK2

S007 Crab (Pachygrapsus sp.) 1 12.55 1.20 0.17 4.85 4.85 0.91
Prawns, big (Macrobrachium
S008 1 3.56 0.35 0.10 2.85 0.84
rosenbergii)
Prawns, small (Macrobrachium
S009 3 2.78 0.95 0.15 1.75 1.75 0.80
sp.)

S010 Tiger prawns (Macrobrachium sp.) 2 0.55 1.34 0.27 1.65 1.65 1.02
90
Table 4
CAROTENOIDS
91
92
Table 4. CAROTENOIDS
(All values are expressed per 100g edible portion; All blank space in the table represent below detectable limit)

- Total

No. of Regions
Lutein Zeaxanthin Lycopene -Carotene -Carotene -Carotene
Food code

Cryptoxanthin Carotenoids
Food Name g

LUTN ZEA LYCPN CRYPXB CARTG CARTA CARTB CARTOID

A CEREALS AND MILLETS


A001 Amaranth seed, black (Amaranthus cruentus) 1 10.25 121
Amaranth seed, pale brown (Amaranthus
A002 6 4.111.16 59.683.09
cruentus)
A003 Bajra (Pennisetum typhoideum) 6 29.698.72 9.301.23 28.239.42 29355.7

A004 Barley (Hordeum vulgare) 6 5.392.77 1.900.35 69.8728.88

A005 Jowar (Sorghum vulgare) 6 9.081.77 7.482.41 8.291.30 21248.9

A006 Maize, dry (Zea mays) 6 18619.4 42.415.7 11010.1 18619.2 893154
93

A007 Maize, tender, local (Zea mays) 6 11028.1 26.533.59 37.264.60 36.2711.33 1428225

A008 Maize, tender, sweet (Zea mays) 4 10825.0 28.194.22 58.414.60 47.016.23 1035154

A009 Quinoa (Chenopodium quinoa) 1 11.88 10.05 5.12 153

A010 Ragi (Eleusine coracana) 5 25.535.82 1.450.23 1.530.25 15425.6

A011 Rice flakes (Oryza sativa ) 6 1.460.25 33.614.26

A012 Rice puffed (Oryza sativa ) 6 1.510.31 50.464.52

A013 Rice, raw, brown (Oryza sativa ) 6 13.154.03 15913.9

A014 Rice, parboiled, milled (Oryza sativa ) 6 1.460.72 46.908.29

A015 Rice, raw, milled (Oryza sativa ) 6 1.490.46 16.875.61


Table 4. Carotenoids

A016 Samai (Panicum miliare) 6 7.821.76 5.241.66 1.910.89 1209.0

A017 Varagu (Setaria italica) 5 59.407.01 3.911.08 1.410.29 27225.1

A018 Wheat flour, refined (Triticum aestivum) 6 24.419.21 1.300.72 1.970.80 27069.0
Table 4. Carotenoids

No. of Regions
Total
Lutein Zeaxanthin Lycopene -Carotene -Carotene -Carotene
Food code

Cryptoxanthin Carotenoids
Food Name g

LUTN ZEA LYCPN CRYPXB CARTG CARTA CARTB CARTOID

A019 Wheat flour, atta (Triticum aestivum) 6 42.1211.27 1.310.69 2.671.29 28431.9

A020 Wheat, whole (Triticum aestivum) 6 52.565.67 1.470.68 3.032.13 28740.5

A021 Wheat, bulgur (Triticum aestivum) 6 47.6713.64 1.060.80 2.550.85 19115.1

A022 Wheat, semolina (Triticum aestivum) 6 29.947.39 1.130.66 1.600.59 27629.9

A023 Wheat, vermicelli (Triticum aestivum) 6 19.315.80 0.890.57 1.680.31 39.545.33


Wheat, vermicelli, roasted (Triticum
A024 6 12.894.12 1.080.42 0.920.58 21.335.71
aestivum)

B GRAIN LEGUMES
94

B001 Bengal gram, dal (Cicer arietinum) 6 31482.4 1.050.44 16522.8 101816.9

B002 Bengal gram, whole (Cicer arietinum) 6 38539.4 24.7412.0 17221.0 999240

B003 Black gram, dal (Phaseolus mungo) 6 83.8722.87 10.112.10 27954.8

B004 Black gram, whole (Phaseolus mungo) 6 95.422.13 12.800.50 46334.2

B005 Cowpea, brown (Vigna catjang) 6 83.3426.30 7.081.58 21816.8

B006 Cowpea, white (Vigna catjang) 1 78.52 8.21 250

B007 Field bean, black (Phaseolus vulgaris) 1 48.99 207

B008 Field bean, brown (Phaseolus vulgaris) 1 53.18 254

B009 Field bean, white (Phaseolus vulgaris) 5 58.474.55 25633.2

B010 Green gram, dal (Phaseolus aureus) 6 11322.6 2.981.73 1222.7 61961.9

B011 Green gram, whole (Phaseolus aureus) 6 18720.7 5.632.50 13733.5 889106

B012 Horse gram, whole (Dolicus biflorus) 6 67.269.84 2.921.81 58.579.13 26742.8

B013 Lentil dal (Lens culinaris) 6 5.923.05 6.340.82 81293.3


-

No. of Regions
Lutein Zeaxanthin Lycopene -Carotene -Carotene -Carotene
Total
Food code

Cryptoxanthin Carotenoids
Food Name g

LUTN ZEA LYCPN CRYPXB CARTG CARTA CARTB CARTOID

B014 Lentil whole, brown (Lens culinaris) 6 6.852.24 10.291.09 92489.0

B015 Lentil whole, yellowish (Lens culinaris) 2 7.76 12.64 939

B016 Moth bean (Vigna aconitifolia) 6 14821.2 3.571.03 62272.9

B017 Peas, dry (Pisum sativum) 6 47435.6 23.417.12 65.718.07 93394.1

B018 Rajmah, black (Phaseolus vulgaris) 2 6.38 1.95 86.67

B019 Rajmah, brown (Phaseolus vulgaris) 6 7.181.82 2.160.50 90.2614.96

B020 Rajmah, red (Phaseolus vulgaris) 3 6.762.55 1.600.24 10329.2

B021 Red gram, dal (Cajanus cajan) 6 11.691.31 12726.3 48490.6

B022 Red gram, whole (Cajanus cajan) 6 25.256.15 14921.0 57944.8


95

B023 Ricebean (Vigna umbellata ) 1 6.88 29.02

B024 Soya bean, brown (Glycine max) 6 35.4713.69 3.501.01 26222.4

B025 Soya bean, white (Glycine max) 1 28.50 2.82 282

C GREEN LEAFY VEGETABLES


C001 Agathi leaves (Sesbania grandiflora) 1 12941 559 12582 36087
Amaranth leaves, green (Amaranthus
C002 6 83971005 16432.3 85531813 204731060
gangeticus)
Amaranth leaves, red (Amaranthus
C003 1 7439 118 8457 21449
gangeticus)
Amaranth leaves, red and green
C004 4 73901361 14830.0 84641753 201811961
(Amaranthus gangeticus)
Table 4. Carotenoids

Amaranth spinosus, leaves, green


C005 4 1861203 12616.3 1594315 4174815
(Amaranthus spinosus)
Amaranth spinosus, leaves, red and green
C006 2 1748 160 1487 4540
(Amaranthus spinosus)
C007 Basella leaves (Basella alba) 2 2962 241 2473 5824
Table 4. Carotenoids

No. of Regions
Lutein Zeaxanthin Lycopene -Carotene -Carotene -Carotene Total
Food code

Cryptoxanthin Carotenoids
Food Name
g

LUTN ZEA LYCPN CRYPXB CARTG CARTA CARTB CARTOID

C008 Bathua leaves (Chenopodium album) 2 1795 132 1075 3469

C009 Beet greens (Beta vulgaris) 6 1495329.1 14653.2 1703146 3340.97143.39

C010 Betel leaves, big (kolkata) (Piper betle) 6 42531026 60.3118.37 19139.0 4186524 137351594

C011 Betel leaves, small (Piper betle) 4 5783460 79.8013.41 42764.0 4676622 165631292
Brussels sprouts (Brassica oleracea var.
C012 1 1653 35.64 360 2564
gemmifera)
C013 Cabbage, Chinese (Brassica rupa) 1 58.00 1.50 5.50 103
Cabbage, collard greens (Brassica oleracea
C014 1 143 2.68 104 358
var. viridis)
Cabbage, green (Brassica oleracea var.
C015 6 3.981.34 20.482.21 2737.3
capitata f. alba)
Cabbage, violet (Brassica oleracea var.
C016 2 44.50 2.20 31.17 339
96

capitata f. rubra)
Cauliflower leaves (Brassica oleracea var.
C017 6 15221.2 1.970.39 14615.6 17429.4
botrytis)
Colocasia leaves, green (Colocasia anti-
C018 6 52221363 13628.9 57581836 268203413
quorum)
C019 Drumstick leaves (Moringa oleifera) 3 155803760 23519.4 175421425 387657172
Fenugreek leaves (Trigonella foenum
C020 5 2275754 28.289.53 9245974 127551221
graecum)
C021 Garden cress (Lepidium sativum) 2 1354 16.63 88.72 5048

C022 Gogu leaves, green (Hibiscus cannabinus) 4 5276985 18.7210.90 5285856 160883497

C023 Gogu leaves, red (Hibiscus cannabinus) 1 4782 20.50 5143 15934
Knol-Khol, leaves (Brassica oleracea var.
C024 2 15.62 2.77 12.04 154
gongylodes)
C025 Lettuce (Lactuca sativa) 3 1858322 5.642.79 1285167 75321363

C026 Mustard leaves (Brassica juncea) 3 2939562 8.133.96 2619372 63971014


Pak Choi leaves (Brassica rapa var.
C027 1 2655 5.50 2450 5111
Chinensis)
C028 Parsley (Petroselinum crispum) 3 3574455 11.927.28 2710349 6558578
-

No. of Regions
Lutein Zeaxanthin Lycopene -Carotene -Carotene -Carotene
Total
Food code

Cryptoxanthin Carotenoids
Food Name g

LUTN ZEA LYCPN CRYPXB CARTG CARTA CARTB CARTOID

C029 Ponnaganni (Alternanthera sessilis) 2 5201 105 5288 24206

C030 Pumpkin leaves, tender (Cucurbita maxima) 6 6139982 45.2817.23 1455146 8247720

C031 Radish leaves (Raphanus sativus) 6 1741190 22.7110.72 2591572 9339854

C032 Rumex leaves (Rumex patientia) 2 2370 18.98 2754 8290

C033 Spinach (Spinacia oleracea) 6 3850926 17.235.40 2605521 95531491

C034 Tamarind leaves, tender (Tamarindus indica) 3 58.8310.16 1.880.26 16821.2 4002389

D OTHER VEGETABLES
D001 Ash gourd (Benincasa hispida) 6 18.294.23 5.762.93 66.6710.19
97

D002 Bamboo shoot, tender (Bambusa vulgaris) 1 2.50 11.60

D003 Bean scarlet, tender (Phaseolus coccineus) 5 98.5121.39 2.670.33 35.523.88 1055156
Bitter gourd, jagged, teeth ridges, elongate
D004 6 282101 5.832.55 12210.9 717179
(Momordica charantia)
Bitter gourd, jagged, teeth ridges, short
D005 4 24482.0 6.962.53 1267.10 50586
(Momordica charantia)

Bitter gourd, jagged, smooth ridges,


D006 1 313 7.20 130 481
elongate (Momordica charantia)

Bottle gourd, elongate, pale green


D007 6 28.888.19 44.0511.68 95.1213.56
(Lagenaria vulgaris)
Bottle gourd, round, pale green (Lagenaria
D008 5 29.642.98 8.602.23 47.133.49 92.5617.23
vulgaris)
Bottle gourd, elongate, dark green
D009 1 28.98 2.50 44.82 97.02
(Lagenaria vulgaris)
Table 4. Carotenoids

D010 Brinjal-1 (Solanum melongena) 1 126 1.90 126 186

D011 Brinjal-2 (Solanum melongena) 1 130 2.80 130 167

D012 Brinjal-3 (Solanum melongena) 2 131 3.29 138 155

D013 Brinjal-4 (Solanum melongena) 4 14218.5 3.901.39 14015.0 13834.2


Table 4. Carotenoids

No. of Regions
Total
Lutein Zeaxanthin Lycopene -Carotene -Carotene -Carotene
Food code

Cryptoxanthin Carotenoids
Food Name g

LUTN ZEA LYCPN CRYPXB CARTG CARTA CARTB CARTOID

D014 Brinjal-5 (Solanum melongena) 3 12210.1 2.781.52 12312.7 1363.9

D015 Brinjal-6 (Solanum melongena) 2 126 4.16 129 168

D016 Brinjal-7 (Solanum melongena) 1 155 4.50 155 166

D017 Brinjal-8 (Solanum melongena) 3 16219.2 3.771.89 16216.1 19012.3

D018 Brinjal-9 (Solanum melongena) 2 160 2.89 158 232

D019 Brinjal-10 (Solanum melongena) 2 161 2.39 161 162

D020 Brinjal-11 (Solanum melongena) 6 15211.5 2.020.63 16222.2 22728.0

D021 Brinjal-12 (Solanum melongena) 2 147 2.89 144 217

D022 Brinjal-13 (Solanum melongena) 1 138 3.90 138 116


98

D023 Brinjal-14 (Solanum melongena) 3 13712.2 4.122.23 13421.4 493142

D024 Brinjal-15 (Solanum melongena) 4 16924.2 4.351.76 16241.9 34684.4

D025 Brinjal-16 (Solanum melongena) 1 155 1.80 155 364

D026 Brinjal-17 (Solanum melongena) 1 146 1.90 146 564

D027 Brinjal-18 (Solanum melongena) 3 12815.1 2.881.48 13011.4 36494.2

D028 Brinjal-19 (Solanum melongena) 3 11914.7 3.681.70 11916.8 55290.6

D029 Brinjal-20 (Solanum melongena) 5 13912.6 4.081.72 13918.5 65137.7

D030 Brinjal-21 (Solanum melongena) 2 156 4.44 155 670

D031 Brinjal - all varieties (Solanum melongena) 6 14418.7 3.211.55 14624.0 309188

D032 Broad beans (Vicia faba) 3 10633.5 24.258.69 6.380.62 5745.14

D033 Capsicum, green (Capsicum annuum) 6 16443.9 21.418.02 32861.7 2511776

D034 Capsicum, red (Capsicum annuum) 4 16533.2 18.286.66 24647.2 3047785

D035 Capsicum, yellow (Capsicum annuum) 4 28057.2 17.955.26 16615.0 2717203


-

No. of Regions
Total
Lutein Zeaxanthin Lycopene -Carotene -Carotene -Carotene
Food code

Cryptoxanthin Carotenoids
Food Name g

LUTN ZEA LYCPN CRYPXB CARTG CARTA CARTB CARTOID

D036 Cauliflower (Brassica oleracea) 6 31.37.69 5.772.61 1.590.66 50.484.22

D037 Celery stalk (Apium graveolens) 3 16115.4 2.611.56 46557.3 2439280

D038 Cho-cho-marrow (Sechium edule) 4 8.561.67 1.801.29 1.570.31 24.539.12

D039 Cluster beans (Cyamopsis tetragonobola) 6 538164 21.498.50 24132.8 1192250


Colocasia, stem, black (Colocasia
D040 1 97.12 5.30 4.97 631
antiquorum)
Colocasia, stem, green (Colocasia
D041 5 99.619.5 1.960.90 2.301.25 597153
antiquorum)
D042 Corn, Baby (Zea mays) 6 5.793.45 1.900.84 1.520.33 72.8913.79
Cucumber, green, elongate (Cucumis
D043 6 2.221.12 5.330.93 17146.8
sativus)
99

D044 Cucumber, green, short (Cucumis sativus) 6 4.861.82 4.801.45 17244.8

D045 Cucumber, orange, round (Cucumis sativus) 2 3.19 5.55 134

D046 Drumstick (Moringa oleifera) 6 14518.8 5.523.79 17.281.85 35062.0

D047 Field beans, tender, broad (Vicia faba) 2 467 21.54 83.48 555 1738

D048 Field beans, tender, lean (Vicia faba) 6 29755.7 2.792.18 74.326.96 5566.0 183786.5

D049 French beans, country (Phaseolus vulgaris) 5 23571.8 21.2110.10 3.570.71 41310.4 1501171

D050 French beans, hybrid (Phaseolus vulgaris) 2 228 13.35 3.18 388 1449

D051 Jack fruit, raw (Artocarpus heterophyllus) 5 4.862.54 2.921.65 17.661.17


Jack fruit, seed, mature (Artocarpus
D052 5 2.130.82 1.561.11 19.632.17
heterophyllus)
D053 Knol - Khol (Brassica oleracea) 6 2.510.83 1.551.24 28.822.36
Table 4. Carotenoids

D054 Kovai, big (Coccinia cordifolia) 6 17014.3 5.742.43 1349.8 49866.2

D055 Kovai, small (Coccinia cordifolia) 1 157 4.50 147 586

D056 Ladies finger (Abelmoschus esculentus) 6 79883.0 3.531.91 69.1010.41 1223118


Table 4. Carotenoids

No. of Regions
Total
Lutein Zeaxanthin Lycopene -Carotene -Carotene -Carotene
Food code

Cryptoxanthin Carotenoids
Food Name g

LUTN ZEA LYCPN CRYPXB CARTG CARTA CARTB CARTOID

D057 Mango, green, raw (Mangifera indica) 6 12213.7 1.521.18 11.940.73 72.376.60 51753.6

D058 Onion, stalk (Allium cepa) 6 575175 2.430.68 7002.6 348811.1

D059 Papaya, raw (Carica papaya) 6 26655.8 7.880.32 76.8018.04 16460.8 54867.5

D060 Parwar (Trichosanthes dioica) 6 322102 10.773.25 13.101.50 96515.0

D061 Peas, fresh (Pisum sativum) 6 68.619.1 11.402.54 12112.5 1286259

D062 Plantain, flower (Musa x paradisiaca) 6 75.75.0 5.902.93 35.367.72 14919.5

D063 Plantain, green (Musa x paradisiaca) 6 28.99.85 3.451.94 3.011.65 22429.8

D064 Plantain, stem (Musa x paradisiaca) 6 26.36.75 3.681.72 2.391.25 69.316.73


Pumpkin, green, cylindrical (Cucurbita
D065 1 394 26.60 63.91 363 1319
maxima)
100

D066 Pumpkin, orange, round (Cucurbita maxima) 6 16117.5 34.914.73 90.7412.40 14916.8 1449167

D067 Red gram, tender, fresh (Cajanus cajan) 1 190 165 495

D068 Ridge gourd (Luffa acutangula) 6 12920.5 19.503.17 34831.4 838101

D069 Ridge gourd, smooth skin (Luffa acutangula) 3 12725.8 18.832.68 34923.4 85184.6
Snake gourd, long, pale green
D070 6 38.98.68 3.672.30 61.292.40 19018.8
(Trichosanthes anguina)
Snake gourd, long, dark green
D071 2 39.60 5.41 61.64 188
(Trichosanthes anguina)
D072 Snake gourd, short (Trichosanthes anguina) 1 32.75 4.50 62.84 188

D073 Tinda, tender (Praecitrullus fistulosus) 6 8.192.71 2.221.62 7.961.10 49.812.51

D074 Tomato, green (Lycopersicon esculentum) 6 38.98.90 2.481.34 35.9713.4 5.800.79 32.333.91 54659.3
Tomato, ripe, hybrid (Lycopersicon
D075 6 1568530 10.962.17 2481495 7.321.16 1513146 5826828
esculentum)
Tomato, ripe, local (Lycopersicon
D076 6 965167 17.526.44 1736278 9.370.53 90558.4 4656636
esculentum)
D077 Zucchini, green (Cucurbita pepo) 2 87.86 16.23 85.79 963
-

No. of Regions
Lutein Zeaxanthin Lycopene -Carotene -Carotene -Carotene
Total
Food code

Cryptoxanthin Carotenoids
Food Name g

LUTN ZEA LYCPN CRYPXB CARTG CARTA CARTB CARTOID

D078 Zucchini, yellow (Cucurbita pepo) 2 294 25.60 69.90 1177

E FRUITS
E001 Apple, big (Malus domestica) 6 36.45.19 1.900.95 2.412.13 22998.5

E002 Apple, green (Malus domestica) 6 40.218.8 1.910.77 2.200.93 19647.5

E003 Apple, small (Malus domestica) 6 38.82.95 1.710.48 2.080.82 19825.6

E004 Apple, small, Kashmir (Malus domestica) 1 46.26 1.98 2.11 344

E005 Apricot, dried (Prunus armeniaca) 6 4.982.79 2.331.08 1806106 4313123

E006 Apricot, processed (Prunus armeniaca) 3 3.071.49 1.980.62 1372198 3357748


101

E007 Avocado fruit (Persea americana) 1 25.13 2.50 12.00 321

E008 Bael fruit (Aegle marmelos) 1 36.12 2.20 2.50 172

E009 Banana, ripe, montham (Musa x paradisiaca) 1 47.32 1.90 3.57 53.06 260

E010 Banana, ripe, poovam (Musa x paradisiaca) 2 34.67 2.75 1.71 57.33 252

E011 Banana, ripe, red (Musa x paradisiaca) 1 47.08 2.50 2.12 51.52 261

E012 Banana, ripe, robusta (Musa x paradisiaca) 6 26.96.18 2.330.87 3.571.67 56.7811.56 31464.8

E013 Black berry (Rubus fruticosus) 5 10517.5 2.370.98 52.322.65 1662.4

E014 Cherries, red (Prunus cerasus) 4 92.912.4 5.692.12 40.781.15 25936.4

E015 Currants, black (Ribes nigrum) 1 242 12.90 62.48 453


Table 4. Carotenoids

E016 Custard apple (Annona squamosa) 1 12.45 1.80 142

E017 Dates, dry, pale brown (Phoenix dactylifera) 6 28177.8 8.951.88 2700345 3483551

E018 Dates, dry, dark brown (Phoenix dactylifera) 2 285 4.83 2705 3280

E019 Dates, processed (Phoenix dactylifera) 2 305 86.34 2781 3288


Table 4. Carotenoids

No. of Regions
Lutein Zeaxanthin Lycopene -Carotene -Carotene -Carotene
Total
Food code

Cryptoxanthin Carotenoids
Food Name g

LUTN ZEA LYCPN CRYPXB CARTG CARTA CARTB CARTOID

E020 Fig (Ficus carica) 6 19.02.27 2.010.64 2.400.59 45451.3

E021 Goosberry (Emblica officinalis) 5 38.79.78 2.861.61 1.580.09 62.016.45

E022 Grapes, seeded, round, black (Vitis vinifera) 4 27.88.85 3.592.20 29.368.37 21329.4

E023 Grapes, seeded, round, green (Vitis vinifera) 5 31.38.77 4.061.60 30.7711.10 20828.8

E024 Grapes, seeded, round, red (Vitis vinifera) 5 17.23.04 7.582.28 19.941.29 31499.9

E025 Grapes, seedless, oval, black (Vitis vinifera) 5 19.43.07 8.141.73 19.731.76 32150.6
Grapes, seedless, round, green (Vitis
E026 5 25.87.90 6.823.77 25.466.66 21631.3
vinifera)
Grapes, seedless, round, black (Vitis
E027 5 16.12.90 7.951.73 20.582.36 23227.9
vinifera)
E028 Guava, white flesh (Psidium guajava) 5 19.74.59 5.923.06 29832.8 996108
102

E029 Guava, pink flesh (Psidium guajava) 5 90.311.5 8.942.21 2843340 26788.2 4078477

E030 Jack fruit, ripe (Artocarpus heterophyllus) 5 19.36.91 2.421.27 23.531.24 59.614.90

E031 Jambu fruit, ripe (Syzygium cumini) 2 18.49 5.68 1.55 66.50

E032 Karonda fruit (Carissa carandas) 1 6.12 1.14 15.64 55.89

E033 Lemon, juice (Citrus limon) 6 9.682.22 1.720.50 2.620.34 85.993.36

E034 Lime, sweet,pulp (Citrus limetta) 6 13.23.54 1.890.44 2.540.30 85.1310.71

E035 Litchi (Nephelium litchi) 4 27.339.81 1.610.62 1.470.21 12915.1

E036 Mango, ripe, banganapalli (Mangifera indica) 6 3.191.51 1.620.22 2.721.31 1168141 1424308

E037 Mango, ripe, gulabkhas (Mangifera indica) 2 4.18 1.64 4.58 666 1350

E038 Mango, ripe, himsagar (Mangifera indica) 3 6.262.09 1.190.14 5.603.84 1181136 1423201

E039 Mango, ripe, kesar (Mangifera indica) 4 3.712.21 2.330.17 6.963.31 1264172 1438314

E040 Mango, ripe, neelam (Mangifera indica) 2 2.95 1.67 2.51 1291 1376

E041 Mango, ripe, paheri (Mangifera indica) 2 2.51 7.19 2.49 1061 1210
-

No. of Regions
Lutein Zeaxanthin Lycopene -Carotene -Carotene -Carotene
Total
Food code

Cryptoxanthin Carotenoids
Food Name g

LUTN ZEA LYCPN CRYPXB CARTG CARTA CARTB CARTOID

E042 Mango, ripe, totapari (Mangifera indica) 1 13.27 2.86 4.56 602 1632

E043 Mangosteen (Garcinia mangostana) 1 16.81 5.40 1.80 181

E044 Manila tamarind (Pithecellobium dulce) 1 36.50 10.50 2.20 154

E045 Musk melon, orange flesh (Cucumis melon) 5 20.173.03 2.520.84 77196.4 92543.6

E046 Musk melon, yellow flesh (Cucumis melon) 6 22.489.44 2.691.16 6.870.36 92.156.04

E047 Orange, pulp (Citrus aurantium) 6 13.81.83 31.886.66 44.0213.91 5.761.79 31.942.12 67511.0

E048 Palm fruit, tender (Borassus flabellifer) 1 5.80 1.50 50.00

E049 Papaya, ripe (Carcia papaya) 6 5.430.87 28043.9 83382.9 64885.2 69484.5 247281.1

E050 Peach (Prunus communis) 1 5.80 1.50 50.00


103

E051 Pear (Pyrus sp.) 6 14.71.34 2.771.18 1.440.28 13.161.78 92.308.23

E052 Phalsa (Grewia asiatica) 2 157 3.11 5.68 1.71 396

E053 Pineapple (Ananas comosus) 6 8.111.14 1.801.23 31.214.33 86.3110.74

E054 Plum (Prunus domestica) 3 5.670.98 2.391.04 1.320.22 43082.9


Pomegranate, maroon seeds (Punica
E055 6 27.87.62 2.510.82 2.050.58 47.287.09
granatum)
E056 Pummelo (Citrus maxima) 3 22.58.14 5.901.56 10.431.83 1.550.35 33783.6

E057 Raisins, dried, black (Vitis vinifera) 6 9.131.70 2.180.95 3.711.08 20744.7

E058 Raisins, dried, golden (Vitis vinifera) 6 28.34.93 3.531.13 2.530.63 27238.6

E059 Rambutan (Nephelium lappaceum) 1 16.80 2.50 2.90 175


Table 4. Carotenoids

E060 Sapota (Achras sapota) 6 22.67.22 2.090.64 80.705.96 22917.3

E061 Soursop ( Annona muricata ) 1 29.80 5.30 2.20 78.00

E062 Star fruit (Averrhoa carambola) 1 26.80 2.60 1.40 152

E063 Strawberry (Fragaria ananassa) 6 19.34.86 1.450.22 2.190.17 21871.1


Table 4. Carotenoids

No. of Regions
Lutein Zeaxanthin Lycopene -Carotene -Carotene -Carotene
Total
Food code

Cryptoxanthin Carotenoids
Food Name g

LUTN ZEA LYCPN CRYPXB CARTG CARTA CARTB CARTOID

E064 Tamarind, pulp (Tamarindus indicus) 6 28.42.99 11.615.64 1.540.42 18821.3


Water melon, dark green (sugar baby)
E065 6 914211 25.9511.73 1477347 605121 4176537
(Citrullus vulgaris)
E066 Water melon, pale green (Citrullus vulgaris) 6 981124 23.408.65 1257408 576119 4300379

E067 Wood Apple (Limonia acidissima) 3 11.01.56 2.570.83 3.811.28 77.067.46

E068 Zizyphus (Zizyphus jujube) 1 10.70 1.60 1.50 76.80

F ROOTS AND TUBERS


F001 Beet root (Beta vulgaris) 6 28.610.9 4.572.69 10.142.52 12.881.58

F002 Carrot, orange (Dacus carota) 6 25763.1 13.934.31 15744.9 2654524 5423450 93771093
104

F003 Carrot, red (Dacus carota) 4 22445.1 15.494.61 87195.9 1128179 2706298 7570412

F004 Colocasia (Colocasia antiquorum) 6 5.871.78 2.070.69 6.501.16 21.722.75

F005 Lotus root (Nelumbium nelumbo) 3 13.01.58 15619.5


Potato, brown skin, big (Solanum
F006 6 8.070.98 1224.9 20819.3
tuberosum)
Potato, brown skin, small (Solanum
F007 1 7.86 125 224
tuberosum)

F008 Potato, red skin (Solanum tuberosum) 1 8.12 123 226

Radish, elongate, red skin (Raphanus


F009 3 8.681.90 2.380.93 1.620.37 17.615.77
sativus)
Radish, elongate, white skin (Raphanus
F010 6 5.340.84 2.080.84 10.601.22
sativus)
F011 Radish, round, red skin (Raphanus sativus) 1 7.80 2.50 1.20 13.07
Radish, round, white skin (Raphanus
F012 2 6.36 1.66 23.69
sativus)
F013 Sweet potato, brown skin (Ipomoes batatas) 4 28256.1 14622.7 5376816 8653749

F014 Sweet potato, pink skin (Ipomoes batatas) 3 20854.2 13311.7 11.121.45 95.9316.07
-

No. of Regions
Total
Lutein Zeaxanthin Lycopene -Carotene -Carotene -Carotene
Food code

Cryptoxanthin Carotenoids
Food Name g

LUTN ZEA LYCPN CRYPXB CARTG CARTA CARTB CARTOID

F015 Tapioca (Manihot esculenta) 3 5.931.86 2.380.95 60.908.50

F016 Water Chestnut (Eleocharis dulcis) 1 8.12 2.50 93.08

Yam, elephant (Amorphophallus


F017 6 16814.8 10.432.76 32.323.56 17619.3 59970.0
campanulatus)
Yam, ordinary (Amorphophallus
F018 4 27351.3 8.693.43 15831.8 51.047.68
campanulatus)
F019 Yam, wild (Dioscorea versicolor) 2 11.39 1.20 8.95 230 94.53

G CONDIMENTS AND SPICES-FRESH


G001 Chillies, green-1 (Capsicum annum) 5 25544.6 18.923.74 31.699.15 1135403
105

G002 Chillies, green-2 (Capsicum annum) 3 28366.7 24.486.29 23291.3 1336100

G003 Chillies, green-3 (Capsicum annum) 5 28579.9 34.7411.55 15845.8 1107317

G004 Chillies, green-4 (Capsicum annum) 3 20756.1 45.6413.89 67.845.44 1761178

G005 Chillies, green-5 (Capsicum annum) 2 27893.3 41.4025.80 45.4111.38 1539477

G006 Chillies, green-6 (Capsicum annum) 1 234 35.50 508 1478

G007 Chillies, green-7 (Capsicum annum) 1 294 28.50 44.00 1891

Chillies, green - all varieties (Capsicum


G008 6 26160.9 31.4713.46 125122 1347382
annum)
G009 Coriander leaves (Coriandrum sativum) 6 63511069 28.3014.89 3808891 138082107

G010 Curry leaves (Murraya koenigii) 6 2945381 36.1312.13 14414.5 7663704 218622168
Table 4. Carotenoids

G011 Garlic, big clove (Allium sativum) 6 4.021.61 1.550.28 33.916.10

G012 Garlic, small clove (Allium sativum) 3 5.091.50 1.570.37 30.486.94

Garlic, single clove, Kashmir (Allium


G013 1 2.52 1.36 26.58
sativum)
Table 4. Carotenoids

No. of Regions
Lutein Zeaxanthin Lycopene -Carotene -Carotene -Carotene
Total
Food code

Cryptoxanthin Carotenoids
Food Name g

LUTN ZEA LYCPN CRYPXB CARTG CARTA CARTB CARTOID

G014 Ginger, fresh (Zinziber officinale) 6 15.04.48 5.973.00 88.850.92 32953.7

G015 Mango ginger (Curcuma amada) 3 23.63.99 3.091.50 76.6213.12 2505.3

G016 Mint leaves (Mentha spicata ) 4 2526730 30051.2 4602553 186931938

G017 Onion, big (Allium cepa) 6 1.770.64 1.810.69 1.080.28 89.106.38

G018 Onion, small (Allium cepa) 5 15.30.92 1.690.09 1.100.06 31.0412.49

G CONDIMENTS AND SPICES-DRY


G019 Asafoetida (Ferula assa-foetida) 6 23.86.80 1.520.29 6.420.75 16824.7

G020 Cardamom, green (Elettaria cardamomum) 6 37.010.0 32.854.78 21.912.31 36622.6


106

G021 Cardamom, black (Elettaria cardamomum) 4 56.917.6 10.312.62 77.4813.27 113795.2

G022 Chillies, red (Capsicum annum) 6 1843342 2712789 36.4410.4 1599203 1542288 1018125619

G023 Cloves (Syzygium aromaticum) 6 16.93.39 1.550.23 8.550.71 73.512.74 35638.2

G024 Coriander seeds (Coriandrum sativum) 6 22534.0 10.962.23 12213.5 99650.0

G025 Cumin seeds (Cuminum cyminum) 6 17010.8 42.606.86 89.1919.24 55332.5

Fenugreek seeds (Trigonella foenum


G026 6 58691.3 20112.0 1421.5 1210162
graecum)
G027 Mace (Myristica fragrans) 6 13526.7 19622.4 2322157 9203880

G028 Nutmeg (Myristica fragrans) 6 4.011.18 1.330.26 15.371.11 80.919.87

G029 Omum (Trachyspermum ammi) 6 49461.2 8.302.99 51.379.37 74617.7 183622.1

G030 Pippali (Piper longum) 6 66692.3 47954.8 11010.5 27828.4 54550.4 2401205

G031 Pepper, black (Piper nigrum) 6 65062.3 15815.4 16511.6 15710.1 76765.5 221956

G032 Poppy seeds (Papaver somniferum) 6 23.515.0 1.760.79 3.510.66 34.4510.70


-

No. of Regions
Lutein Zeaxanthin Lycopene -Carotene -Carotene -Carotene
Total
Food code

Cryptoxanthin Carotenoids
Food Name g

LUTN ZEA LYCPN CRYPXB CARTG CARTA CARTB CARTOID

G033 Turmeric powder (Curcuma domestica) 6 99.816.0 3.561.60 55.201.77 42785.8

H NUTS AND OIL SEEDS


H001 Almond (Prunus amygdalus) 6 5.931.89 1.790.12 11.311.57

H002 Arecanut, dried, brown (Areca catechu) 6 21.36.13 3.832.00 41.963.23

H003 Arecanut, dried, red color (Areca catechu) 3 27.57.24 3.121.66 63.723.91

H004 Arecanut, fresh (Areca catechu) 2 31.65 6.23 47.78

H005 Cashew nut (Anacardium occidentale) 6 5.871.91 3.211.77 16.943.30

H006 Coconut, kernal, dry (Cocos nucifera) 6 62.59.59 3.121.03 1769.4


107

H007 Coconut, kernel, fresh (Cocos nucifera) 6 12215.4 4.841.66 2.660.28 20411.3

H008 Garden cress, seeds (Lepidium sativum) 5 22.57.41 33.9310.2 55934.6

H009 Gingelly seeds, black (Sesamum indicum) 6 22.911.0 2.671.21 13.092.67 60.7813.60

H010 Gingelly seeds, brown (Sesamum indicum) 4 17.04.46 2.400.61 5.410.57 86.723.90

H011 Gingelly seeds, white (Sesamum indicum) 5 19.75.45 1.880.33 12.941.55 57.0619.48

H012 Ground nut (Arachis hypogea) 6 4.421.04 8.072.32 22.752.13 82.806.06

H013 Mustard seeds (Brassica juncea) 6 19216.3 6.542.42 36.727.07 67577.0

H014 Linseeds (Linum usitatissimum) 6 5.670.81 7.220.70 1.050.03 9222.8

H015 Niger seeds, black (Guizotia abyssinica) 4 22.14.41 9.611.59 2.150.81 29539.1

H016 Niger seeds, gray (Guizotia abyssinica) 5 6.000.54 2.381.13 2.730.91 8.490.83 18721.6
Table 4. Carotenoids

H017 Pine seed (Pinus gerardiana) 5 97.017.4 11.551.53 1.980.52 29740.4

H018 Pistachio nuts (Pistacla vera) 6 1716.8 11010.4 51931.3

H019 Safflower seeds (Carthamus tinctorius) 5 27.67.88 11.042.45 2.070.58 14213.8


Table 4. Carotenoids

No. of Regions
Total
Lutein Zeaxanthin Lycopene -Carotene -Carotene -Carotene
Food code

Cryptoxanthin Carotenoids
Food Name g

LUTN ZEA LYCPN CRYPXB CARTG CARTA CARTB CARTOID

H020 Sunflower seeds (Helianthus annuus) 5 20.02.52 2.480.71 8.151.18 24912.0

H021 Walnut (Juglans regia) 6 21.710.05 2.300.82 4.940.79 9.530.91 1225.8

I SUGARS
I001 Jaggery, cane (Saccharum officinarum) 6 5.901.83 18.492.26

I002 Sugarcane, juice (Saccharum officinarum) 6 8.362.40 7.870.37 41.234.16

J MUSHROOMS
J001 Button mushroom, fresh (Agaricus sp.) 1
108

J002 Chicken mushroom, fresh (Lactiporus sp.) 1

J003 Shiitake mushroom, fresh (Lentinula sp.) 1

J004 Oyster mushroom, dried (Pleurotus sp.) 1

K MISCELLANEOUS FOODS
K001 Toddy 10

K002 Coconut Water 6 4.532.12 46.127.32

L MILK AND MILK PRODUCTS


L001 Milk, whole, Buffalo 6 8.782.21 8.420.40 80.871.41

L002 Milk, whole, Cow 6 9.621.51 5.011.15 13.673.79 20055.9

L003 Panner 6 7.580.97 4.391.44 1941.7

L004 Khoa 6 2.700.69 3.521.16 1908.0


No. of Regions
- Total
Lutein Zeaxanthin Lycopene - Carotene - Carotene - Carotene
Food Code
Cryptoxanthin Carotenoids
Food Name
g

LUTN ZEA LYCPN CRYPXB CARTG CARTA CARTB CARTOID

M EGG AND EGG PRODUCTS


M001 Egg, poultry, whole, raw 6 17.612.89 37.237.16 0.970.44 13.602.04 1352.6

M002 Egg, poultry, white, raw 6

M003 Egg, poultry, yolk, raw 6 27.291.29 56.6015.23 2.090.78 88.870.94 2416.7

M004 Egg, poultry, whole, boiled 6 14.693.40 26.2911.09 1.070.53 13.190.49 1367.3

M005 Egg, poultry, white, boiled 6 5.300.31

M006 Egg, poultry, yolk, boiled 6 19.363.98 54.7512.66 1.690.77 68.592.93 2189.8

M007 Egg, poultry, omlet 3 14.470.35 19.030.96 0.750.10 11.360.84 1111.0


109

M008 Egg, country hen, whole, raw 1 26.86 47.26 1.56 18.55 191

M009 Egg, country hen, whole, boiled 1 23.61 37.85 1.06 17.45 166

M010 Egg, country hen, omlet 1 20.55 30.85 0.95 14.75 161

M011 Egg, duck, whole, boiled 1 22.21 10.16 9.25 34.59 228

M012 Egg, duck, whole, raw 1 29.50 17.96 11.08 35.66 249

M013 Egg, duck, whole, omlet 1 20.05 9.55 8.98 30.08 213

M014 Egg, quial, whole, raw 1 14.83 28.48 3.57 12.96 242

M015 Egg, quial, whole, boiled 1 12.55 14.75 1.86 10.55 230
Table 4. Carotenoids
110
Table 5
MINERALS
AND
TRACE ELEMENTS
111
112
Table 5. MINERALS AND TRACE ELEMENTS
(All values are expressed per 100g edible portion; All blank space in the table represent below detectable limit)

No. of Regions
Aluminium Arsenic Cadmium Calcium Chromium Cobalt Copper Iron Lead Lithium
Food code

(Al) (As) (Cd) (Ca) (Cr) (Co) (Cu) (Fe) (Pb) (Li)
Food Name
mg g mg mg mg mg mg mg mg mg

AL AS CD CA CR CO CU FE PB LI

A CEREALS AND MILLETS


Amaranth seed, black (Amaranthus
A001 1 3.32 181 1.227 0.059 0.81 9.33 0.013 0.028
cruentus)
Amaranth seed, pale brown
A002 6 2.730.47 0.0010.000 16215.7 0.0920.045 0.0210.005 0.560.09 8.020.93 0.0180.012 0.0080.008
(Amaranthus cruentus)
A003 Bajra (Pennisetum typhoideum) 6 2.210.78 0.970.24 0.0030.001 27.352.16 0.0250.006 0.0300.015 0.540.11 6.421.04 0.0080.002 0.0030.001

A004 Barley (Hordeum vulgare) 6 28.643.49 0.0290.009 0.0270.010 0.430.17 1.560.15

A005 Jowar (Sorghum vulgare) 6 2.560.59 1.530.04 0.0020.002 27.603.71 0.0100.003 0.0120.007 0.450.11 3.950.94 0.0080.003 0.0010.001
113

A006 Maize, dry (Zea mays) 6 2.820.16 8.910.61 0.0100.006 0.0100.003 0.450.23 2.490.32 0.0020.001

A007 Maize, tender, local (Zea mays) 6 0.120.05 6.350.89 0.0040.003 0.180.06 0.710.06 0.0010.000

A008 Maize, tender, sweet (Zea mays) 4 0.110.02 6.371.07 0.0020.001 0.0010.000 0.110.02 0.540.07

A009 Quinoa(Chenopodium quinoa) 1 0.03 0.002 198 0.004 0.48 7.51

A010 Ragi (Eleusine coracana) 5 3.640.69 0.0040.004 36458.0 0.0320.019 0.0220.009 0.670.22 4.620.36 0.0050.002 0.0030.003

A011 Rice flakes (Oryza sativa ) 6 2.440.60 0.0020.001 9.191.33 0.0500.027 0.0070.003 0.260.05 4.460.81 0.0050.003 0.0020.002

A012 Rice puffed (Oryza sativa ) 6 2.410.61 0.0040.003 15.092.92 0.0280.007 0.0070.002 0.250.05 4.551.03 0.0130.006 0.0040.002
Table 5. Minerals and Trace Elements

A013 Rice, raw, brown (Oryza sativa ) 6 0.600.18 0.0020.001 10.931.79 0.0050.002 0.0110.003 0.370.14 1.020.35 0.0020.001

A014 Rice, parboiled, milled (Oryza sativa ) 6 0.200.06 0.0020.003 8.111.01 0.0050.002 0.0030.001 0.270.12 0.720.20 0.0060.002 0.0050.002

A015 Rice, raw, milled (Oryza sativa ) 6 0.440.30 0.0020.002 7.491.26 0.0050.003 0.0030.002 0.230.06 0.650.11 0.0050.004 0.0020.002

A016 Samai (Panicum miliare) 6 0.490.15 0.0010.000 16.061.54 0.0160.006 0.0010.000 0.340.08 1.260.44

A017 Varagu (Setaria italica) 5 1.070.83 15.271.28 0.0210.027 0.0050.003 0.260.05 2.340.46 0.0270.003

A018 Wheat flour, refined (Triticum aestivum) 6 0.940.33 0.0010.000 20.402.46 0.0050.002 0.0010.001 0.170.02 1.770.38 0.0040.002 0.0030.003
Table 5. Minerals and Trace Elements

Magnesium Manganese Mercury Molebdeum Nickel Phosphorus Potassium Selenium Sodium Zinc

No. of Regions
(Mg) (Mn) (Hg) (Mo) (Ni) (P) (K) (Se) (Na) (Zn)
Food code

Food Name mg mg g mg mg mg mg g mg mg

MG MN HG MO NI P K SE NA ZN

A CEREALS AND MILLETS


Amaranth seed, black (Amaranthus
A001 1 325 5.29 0.016 0.345 374 433 16.46 2.70 2.66
cruentus)
Amaranth seed, pale brown
A002 6 27033.2 4.440.27 0.0490.014 0.0480.017 41222.0 41345.9 21.416.15 2.810.22 2.520.20
(Amaranthus cruentus)
A003 Bajra (Pennisetum typhoideum) 6 12419.5 1.120.17 0.771.48 0.0500.025 0.0560.022 28925.3 36518.0 30.405.22 4.110.09 2.760.36

A004 Barley (Hordeum vulgare) 6 48.976.1 1.240.11 1.840.50 0.0320.005 17826.8 26820.4 18.611.32 7.561.52 1.500.27

A005 Jowar (Sorghum vulgare) 6 13314.8 1.190.11 2.622.15 0.0420.021 0.0590.021 27435.7 32825.1 26.2911.08 5.420.21 1.960.31

A006 Maize, dry (Zea mays) 6 14512.4 0.710.08 3.192.64 0.0350.014 0.0350.013 27935.3 29127.7 8.691.81 4.440.18 2.270.23

A007 Maize, tender, local (Zea mays) 6 47.625.32 0.360.07 0.0090.009 0.0160.007 16325.7 16736.8 3.832.28 2.240.07 0.970.14

A008 Maize, tender, sweet (Zea mays) 4 36.511.87 0.320.04 0.0060.001 0.0090.004 12113.6 2974.1 2.171.11 2.230.06 0.770.09
114

A009 Quinoa(Chenopodium quinoa) 1 119 1.77 0.004 212 474 7.81 4.50 3.31

A010 Ragi (Eleusine coracana) 5 14610.7 3.190.88 3.961.41 0.0110.008 0.0780.020 21058.4 44359.6 15.306.23 4.750.14 2.530.51

A011 Rice flakes (Oryza sativa ) 6 77.9212.75 0.890.13 0.0490.011 0.0430.015 19520.5 14813.8 2.580.06 1.490.21

A012 Rice puffed (Oryza sativa ) 6 64.596.01 0.910.15 0.0340.024 0.0480.014 15220.6 14014.0 3.690.87 1.450.29

A013 Rice, raw, brown (Oryza sativa ) 6 93.919.11 1.700.45 0.0530.026 0.0380.024 26764.9 19940.9 2.260.43 3.640.08 1.680.33

A014 Rice, parboiled, milled (Oryza sativa ) 6 26.728.52 0.790.25 0.0550.017 0.0270.009 14025.0 14220.3 1.190.14 3.161.33 1.080.20

A015 Rice, raw, milled (Oryza sativa ) 6 19.306.99 0.730.21 0.0560.037 0.0220.012 9616.30 10810.9 1.010.13 2.340.28 1.210.17

A016 Samai (Panicum miliare) 6 91.4112.63 0.230.08 0.0200.010 0.0860.029 13027.5 10515.7 40.4124.09 4.770.14 1.820.14

A017 Varagu (Setaria italica) 5 1225.9 0.330.05 0.740.15 0.0200.007 0.0740.019 1015.2 9410.7 14.122.26 3.350.04 1.650.18

A018 Wheat flour, refined (Triticum aestivum) 6 30.692.77 0.630.09 0.0130.003 0.0050.003 1109.8 1487.0 1.540.48 0.880.07
No. of Regions
Aluminium Arsenic Cadmium Calcium Chromium Cobalt Copper Iron Lead Lithium
Food code

(Al) (As) (Cd) (Ca) (Cr) (Co) (Cu) (Fe) (Pb) (Li)
Food Name
mg g mg mg mg mg mg mg mg mg

AL AS CD CA CR CO CU FE PB LI

A019 Wheat flour, atta (Triticum aestivum) 6 1.540.53 0.0010.001 30.943.65 0.0060.005 0.0060.003 0.480.11 4.100.67 0.0060.003 0.0020.001

A020 Wheat, whole (Triticum aestivum) 6 0.550.23 0.0020.001 39.365.65 0.0060.003 0.0030.002 0.490.12 3.970.78 0.0050.004

A021 Wheat, bulgur (Triticum aestivum) 6 0.430.16 0.400.18 0.0010.001 27.091.62 0.0070.002 0.0010.000 0.400.07 3.860.34 0.0080.011

A022 Wheat, semolina (Triticum aestivum) 6 0.640.19 0.0020.001 29.382.11 0.0060.003 0.0030.002 0.460.11 2.980.34 0.0040.000 0.0020.002

A023 Wheat, vermicelli (Triticum aestivum) 6 1.150.38 0.0010.001 19.421.74 0.0060.005 0.0020.001 0.190.03 2.020.41 0.0080.002 0.0010.001
Wheat, vermicelli, roasted (Triticum
A024 6 1.200.16 0.0010.000 22.633.46 0.0070.002 0.0030.002 0.220.05 2.090.42 0.0090.008 0.0010.000
aestivum)

B GRAIN LEGUMES
B001 Bengal gram, dal (Cicer arietinum) 6 0.650.19 46.325.12 0.0080.006 0.0240.006 0.820.12 6.080.27 0.0110.013 0.0030.001
115

B002 Bengal gram, whole (Cicer arietinum) 6 2.100.19 15018.3 0.0150.003 0.0210.005 0.850.12 6.780.75 0.0060.002 0.0060.002

B003 Black gram, dal (Phaseolus mungo) 6 1.190.33 55.676.10 0.0110.004 0.0140.004 0.640.08 4.670.55 0.0040.000 0.0020.001

B004 Black gram, whole (Phaseolus mungo) 6 2.250.63 86.188.99 0.0190.007 0.0180.004 0.760.12 5.970.56 0.0080.006 0.0050.002

B005 Cowpea, brown (Vigna catjang) 6 1.360.61 81.737.63 0.0100.002 0.0130.002 0.810.16 5.901.26 0.0060.002

B006 Cowpea, white (Vigna catjang) 1 0.40 84.10 0.004 0.017 0.68 5.04 0.007

B007 Field bean, black (Phaseolus vulgaris) 1 0.53 78.16 0.010 0.021 1.03 4.50 0.001

B008 Field bean, brown (Phaseolus vulgaris) 1 0.73 75.20 0.010 0.018 0.90 4.99 0.001
Table 5. Minerals and Trace Elements

B009 Field bean, white (Phaseolus vulgaris) 5 0.520.24 77.2410.17 0.0190.014 0.0140.005 0.940.09 5.500.72 0.0010.001

B010 Green gram, dal (Phaseolus aureus) 6 2.470.24 43.135.14 0.0020.001 0.0060.001 0.970.11 3.930.30 0.0020.001 0.0020.001

B011 Green gram, whole (Phaseolus aureus) 6 3.240.39 92.4310.68 0.0120.006 0.0210.009 1.000.14 4.890.46 0.0020.002

B012 Horse gram, whole (Dolicus biflorus) 6 4.691.04 0.0010.001 26934.9 0.0270.010 0.0540.024 1.290.09 8.761.16 0.0070.002 0.0050.008

B013 Lentil dal (Lens culinaris) 6 1.600.14 1.190.76 44.324.74 0.0060.002 0.0090.003 0.960.11 7.060.55 0.0030.003

B014 Lentil whole, brown (Lens culinaris) 6 2.600.43 0.460.47 76.137.23 0.0220.013 0.0150.004 0.980.07 7.570.67 0.0160.013 0.0040.002
Table 5. Minerals and Trace Elements

Magnesium Manganese Mercury Molebdeum Nickel Phosphorus Potassium Selenium Sodium Zinc

No. of Regions
(Mg) (Mn) (Hg) (Mo) (Ni) (P) (K) (Se) (Na) (Zn)
Food code

Food Name mg mg g mg mg mg mg g mg mg

MG MN HG MO NI P K SE NA ZN

A019 Wheat flour, atta (Triticum aestivum) 6 12511.5 2.980.36 0.0220.009 0.0210.015 31541.4 31138.3 53.125.47 2.040.31 2.850.32

A020 Wheat, whole (Triticum aestivum) 6 12514.8 3.190.59 0.0730.030 0.0140.005 31541.8 36659.6 47.765.96 2.500.20 2.850.65

A021 Wheat, bulgur (Triticum aestivum) 6 11614.0 1.950.13 2.010.12 0.0290.013 0.0180.016 24527.9 33033.4 10.542.23 2.090.34 1.970.25

A022 Wheat, semolina (Triticum aestivum) 6 37.893.71 1.980.18 2.673.69 0.0180.011 0.0080.006 1198.5 28426.5 10.935.06 2.310.61 2.130.32

A023 Wheat, vermicelli (Triticum aestivum) 6 34.185.28 0.670.11 0.0310.016 0.0080.002 9912.94 16326.7 15.333.25 2.710.79 0.830.12
Wheat, vermicelli, roasted (Triticum
A024 6 39.037.18 0.750.15 0.0190.004 0.0100.005 10721.6 17730.3 14.293.11 3.430.14 0.880.22
aestivum)

B GRAIN LEGUMES
B001 Bengal gram, dal (Cicer arietinum) 6 11812.9 1.680.16 1.780.12 0.0470.034 0.1410.031 32514.0 95723.7 50.9722.01 20.830.15 3.650.37
116

B002 Bengal gram, whole (Cicer arietinum) 6 16017.5 2.710.33 1.770.12 0.0640.031 0.0810.023 26721.9 93537.9 41.2311.67 26.560.12 3.370.26

B003 Black gram, dal (Phaseolus mungo) 6 1733.1 1.460.06 2.110.44 0.0540.032 0.2490.070 37543.7 115738.0 23.992.15 18.882.27 3.000.18

B004 Black gram, whole (Phaseolus mungo) 6 19019.1 1.830.34 2.431.06 0.0990.053 0.2410.077 34536.5 109324.5 27.987.08 26.803.77 3.050.24

B005 Cowpea, brown (Vigna catjang) 6 21320.3 1.510.29 0.1080.052 0.2330.071 37232.9 1241116 23.954.40 13.680.07 3.410.41

B006 Cowpea, white (Vigna catjang) 1 213 1.35 0.226 0.228 378 1243 26.55 12.52 3.57

B007 Field bean, black (Phaseolus vulgaris) 1 197 2.38 0.073 0.184 457 1272 32.55 1.35 2.42

B008 Field bean, brown (Phaseolus vulgaris) 1 173 2.38 0.057 0.283 429 1245 22.82 1.41 2.44

B009 Field bean, white (Phaseolus vulgaris) 5 19015.1 2.410.33 0.0340.020 0.2610.100 44871.4 136033.0 21.521.34 1.700.04 2.800.18

B010 Green gram, dal (Phaseolus aureus) 6 15517.2 0.980.06 2.032.80 0.1620.140 0.1290.045 41622.4 126885.3 50.148.92 10.140.33 2.490.12

B011 Green gram, whole (Phaseolus aureus) 6 19839.2 1.050.08 2.964.83 0.1740.058 0.1030.014 35333.6 117774.3 23.326.03 12.480.07 2.670.13

B012 Horse gram, whole (Dolicus biflorus) 6 15218.1 3.130.41 6.723.83 0.1240.056 0.2730.077 29822.5 106542.4 29.496.79 12.140.17 2.710.21

B013 Lentil dal (Lens culinaris) 6 74.697.78 1.160.12 0.340.39 0.0790.036 0.1010.015 3105.3 78655.3 49.5018.40 10.270.07 3.610.26

B014 Lentil whole, brown (Lens culinaris) 6 10113.9 1.550.26 2.080.25 0.0760.057 0.2010.062 27427.4 75663.6 33.1418.27 11.200.08 3.600.23
No. of Regions
Aluminium Arsenic Cadmium Calcium Chromium Cobalt Copper Iron Lead Lithium
Food code

(Al) (As) (Cd) (Ca) (Cr) (Co) (Cu) (Fe) (Pb) (Li)
Food Name
mg g mg mg mg mg mg mg mg mg

AL AS CD CA CR CO CU FE PB LI

B015 Lentil whole, yellowish (Lens culinaris) 2 1.02 76.66 0.012 0.012 0.88 7.91 0.016 0.004

B016 Moth bean (Vigna aconitifolia) 6 0.540.42 15417.0 0.0030.001 0.0190.007 0.640.06 7.900.17 0.0050.002

B017 Peas, dry (Pisum sativum) 6 0.520.19 75.1113.93 0.0100.007 0.0090.004 0.680.06 5.090.45 0.0050.003 0.0030.003

B018 Rajmah, black (Phaseolus vulgaris) 2 0.75 134 0.032 0.006 0.87 6.17 0.012 0.002

B019 Rajmah, brown (Phaseolus vulgaris) 6 0.920.20 13417.6 0.0250.015 0.0240.024 0.890.12 6.300.61 0.0060.005 0.0020.002

B020 Rajmah, red (Phaseolus vulgaris) 3 0.650.16 1268.1 0.0290.013 0.0130.004 0.780.08 6.130.77 0.0030.000 0.0030.004

B021 Red gram, dal (Cajanus cajan) 6 0.830.48 71.736.41 0.0070.003 0.0030.002 1.140.14 3.900.46 0.0030.001 0.0040.003

B022 Red gram, whole (Cajanus cajan) 6 2.210.40 0.0010.001 13911.8 0.0220.005 0.0200.007 1.320.15 5.371.36 0.0040.001 0.0080.005

B023 Ricebean (Vigna umbellata ) 1 200 0.002 0.75 4.76


117

B024 Soya bean, brown (Glycine max) 6 1.450.39 0.0010.000 23926.6 0.0030.003 0.0490.012 1.290.22 8.290.51 0.0010.001

B025 Soya bean, white (Glycine max) 1 0.71 195 0.007 0.018 0.79 8.22

C GREEN LEAFY VEGETABLES


C001 Agathi leaves (Sesbania grandiflora) 1 3.92 0.001 901 0.007 0.25 4.36 0.013
Amaranth leaves, green (Amaranthus
C002 6 3.910.77 0.0020.001 33074.2 0.0270.009 0.0050.002 0.210.08 4.640.85 0.0040.000 0.0090.004
gangeticus)
Amaranth leaves, red (Amaranthus
C003 1 3.03 0.002 245 0.028 0.023 0.22 7.25 0.009
Table 5. Minerals and Trace Elements

gangeticus)
Amaranth leaves, red and green
C004 4 3.590.47 0.0020.000 26934.0 0.0240.008 0.0120.002 0.170.08 5.280.75 0.0040.001 0.0070.006
(Amaranthus gangeticus)
Amaranth spinosus, leaves, green
C005 4 2.870.87 35939.7 0.0350.015 0.0020.001 0.230.07 6.371.59 0.0010.001 0.0080.008
(Amaranthus spinosus)
Amaranth spinosus, leaves, red and
C006 2 3.61 372 0.028 0.005 0.33 4.58 0.001 0.014
green (Amaranthus spinosus)
C007 Basella leaves (Basella alba) 2 2.69 2.75 0.002 93.89 0.046 0.006 0.12 4.20 0.006 0.006

C008 Bathua leaves (Chenopodium album) 2 0.82 0.001 211 0.001 0.10 2.66 0.001
Table 5. Minerals and Trace Elements

Magnesium Manganese Mercury Molebdeum Nickel Phosphorus Potassium Selenium Sodium Zinc

No. of Regions
(Mg) (Mn) (Hg) (Mo) (Ni) (P) (K) (Se) (Na) (Zn)
Food code

Food Name mg mg g mg mg mg mg g mg mg

MG MN HG MO NI P K SE NA ZN

B015 Lentil whole, yellowish (Lens culinaris) 2 86.38 1.56 1.62 0.299 0.145 261 764 56.28 10.87 3.31

B016 Moth bean (Vigna aconitifolia) 6 20513.5 1.070.02 0.0590.025 0.1800.014 36231.7 135653.2 18.823.46 26.340.10 1.920.08

B017 Peas, dry (Pisum sativum) 6 1238.1 1.080.09 1.833.36 0.1130.084 0.1110.021 33418.3 92267.4 50.073.23 23.400.07 3.100.14

B018 Rajmah, black (Phaseolus vulgaris) 2 160 1.19 0.034 0.283 386 1362 18.65 9.40 3.08

B019 Rajmah, brown (Phaseolus vulgaris) 6 16422.3 1.190.09 1.480.18 0.0810.043 0.2870.122 39632.5 1366113 12.705.51 10.470.10 2.600.17

B020 Rajmah, red (Phaseolus vulgaris) 3 1739.7 1.240.11 0.0540.035 0.2030.085 40932.4 1324195 22.455.37 10.450.05 2.690.34

B021 Red gram, dal (Cajanus cajan) 6 11915.3 1.120.08 1.560.34 0.1310.080 0.1980.053 32817.2 1395118 14.364.16 18.010.12 2.630.10

B022 Red gram, whole (Cajanus cajan) 6 15523.1 1.340.29 2.220.47 0.0870.054 0.1610.031 31238.3 1303103 15.417.61 19.030.11 2.990.25

B023 Ricebean (Vigna umbellata ) 1 201 1.68 270 1196 10.62 2.29
118

B024 Soya bean, brown (Glycine max) 6 25940.2 2.690.37 1.150.30 0.1570.108 0.1540.039 48338.9 161375.6 19.005.48 2.070.05 4.010.51

B025 Soya bean, white (Glycine max) 1 189 2.27 0.156 0.169 494 1634 16.85 2.83 3.47

C GREEN LEAFY VEGETABLES


C001 Agathi leaves (Sesbania grandiflora) 1 96.64 1.24 0.41 0.003 0.068 52.52 674 30.70 18.12 0.53
Amaranth leaves, green (Amaranthus
C002 6 19453.2 1.240.23 0.0240.023 0.0170.008 73.2212.66 572152 20.972.01 16.083.71 0.860.31
gangeticus)
Amaranth leaves, red (Amaranthus
C003 1 177 2.15 0.013 0.026 75.98 564 22.55 14.58 1.37
gangeticus)
Amaranth leaves, red and green
C004 4 14625.9 1.430.44 0.0100.004 0.0300.020 68.235.66 597118 21.622.82 17.552.59 1.030.31
(Amaranthus gangeticus)
Amaranth spinosus, leaves, green
C005 4 20268.2 1.070.31 0.0320.015 0.0240.004 72.4621.03 56978.0 28.972.54 15.661.50 1.570.50
(Amaranthus spinosus)
Amaranth spinosus, leaves, red and
C006 2 187 1.84 0.021 0.020 85.02 588 19.41 16.27 1.11
green (Amaranthus spinosus)
C007 Basella leaves (Basella alba) 2 153 1.29 0.006 0.044 37.26 337 6.17 18.74 0.39

C008 Bathua leaves (Chenopodium album) 2 48.41 1.58 0.18 0.003 0.008 37.55 438 1.40 10.75 0.98
No. of Regions
Aluminium Arsenic Cadmium Calcium Chromium Cobalt Copper Iron Lead Lithium
Food code

(Al) (As) (Cd) (Ca) (Cr) (Co) (Cu) (Fe) (Pb) (Li)
Food Name
mg g mg mg mg mg mg mg mg mg

AL AS CD CA CR CO CU FE PB LI

C009 Beet greens (Beta vulgaris) 6 3.531.92 0.010.01 15146.9 0.0040.001 0.140.01 5.800.57 0.0110.006

C010 Betel leaves, big (kolkata) (Piper betle) 6 2.010.51 1.170.85 0.0020.001 20714.9 0.0260.010 0.0030.001 0.240.05 3.000.77 0.0050.002 0.0120.006

C011 Betel leaves, small (Piper betle) 4 1.850.43 1.680.00 19613.7 0.0190.005 0.0020.001 0.290.02 2.870.29 0.0040.003 0.0050.006
Brussels sprouts (Brassica oleracea
C012 1 0.57 0.001 53.99 0.002 0.001 0.08 1.54 0.004
var. gemmifera)
C013 Cabbage, Chinese (Brassica rupa) 1 58.46 0.001 0.05 0.39
Cabbage, collard greens (Brassica
C014 1 2.29 0.001 170 0.001 0.002 0.06 2.67 0.004
oleracea var. viridis)
Cabbage, green (Brassica oleracea var.
C015 6 51.764.44 0.0040.002 0.0010.001 0.030.02 0.350.16 0.0010.001
capitata f. alba)
Cabbage, violet (Brassica oleracea var.
C016 2 48.00 0.004 0.002 0.02 0.24 0.001
capitata f. rubra)
Cauliflower leaves (Brassica oleracea
C017 6 0.460.16 0.0010.000 96.7016.41 0.0140.007 0.140.01 2.420.32 0.0060.002 0.0030.003
119

var. botrytis)
Colocasia leaves, green (Colocasia anti-
C018 6 2.741.45 0.0010.001 21650.8 0.0040.003 0.0030.002 0.290.06 3.410.50 0.0070.004
quorum)
C019 Drumstick leaves (Moringa oleifera) 3 1.150.07 1.600.01 0.0010.000 31471.0 0.0200.003 0.440.26 4.561.09 0.0040.001 0.0190.013
Fenugreek leaves (Trigonella foenum
C020 5 2.010.21 0.0010.000 27427.8 0.0390.004 0.0060.003 0.180.04 5.691.37 0.0060.001 0.0070.002
graecum)
C021 Garden cress (Lepidium sativum) 2 3.89 0.005 217 0.001 0.006 0.23 6.19 0.015
Gogu leaves, green (Hibiscus
C022 4 2.300.29 14515.3 0.0610.014 0.0040.002 0.230.08 7.651.74 0.0050.002
cannabinus)
C023 Gogu leaves, red (Hibiscus cannabinus) 1 2.74 129 0.040 0.009 0.16 9.56 0.001 0.005
Table 5. Minerals and Trace Elements

Knol-Khol, leaves (Brassica oleracea


C024 2 7.98 0.004 368 0.005 0.07 2.51 0.006
var. gongylodes)
C025 Lettuce (Lactuca sativa) 3 0.900.12 1.430.31 0.0030.001 56.712.07 0.0200.010 0.0020.000 0.140.05 2.730.59 0.0040.002 0.0080.000

C026 Mustard leaves (Brassica juncea) 3 1.740.05 3.650.32 0.0040.000 19123.8 0.0390.005 0.0010.000 0.240.07 2.840.12 0.0070.000 0.0080.001
Pak Choi leaves(Brassica rapa var.
C027 1 3.16 3.29 3.098 150 0.028 0.002 0.06 3.78 0.014 0.005
Chinensis)
C028 Parsley (Petroselinum crispum) 3 4.040.97 0.0070.002 28848.7 0.0010.000 0.0020.000 0.190.04 5.512.25 0.0520.016

C029 Ponnaganni (Alternanthera sessilis) 2 2.68 0.004 388 0.002 0.014 0.21 3.88 0.008
Table 5. Minerals and Trace Elements

Magnesium Manganese Mercury Molebdeum Nickel Phosphorus Potassium Selenium Sodium Zinc

No. of Regions
(Mg) (Mn) (Hg) (Mo) (Ni) (P) (K) (Se) (Na) (Zn)
Food code

Food Name mg mg g mg mg mg mg g mg mg

MG MN HG MO NI P K SE NA ZN

C009 Beet greens (Beta vulgaris) 6 1207.8 1.160.04 0.260.12 0.0360.030 0.020.011 36.024.80 53049.0 47.7517.81 11134.1 0.160.03

C010 Betel leaves, big (kolkata) (Piper betle) 6 10722.4 2.570.77 0.210.13 0.0040.004 0.0500.023 51.734.83 6499.0 12.152.80 16.800.03 0.470.17

C011 Betel leaves, small (Piper betle) 4 89.9414.98 1.790.62 0.0020.002 0.0430.017 55.723.36 6785.2 5.401.71 14.042.32 0.390.06
Brussels sprouts (Brassica oleracea
C012 1 32.99 0.41 0.06 0.013 0.012 98.56 639 2.01 18.51 0.57
var. gemmifera)
C013 Cabbage, Chinese (Brassica rupa) 1 11.51 0.19 33.05 258 1.85 20.28 0.19
Cabbage, collard greens (Brassica
C014 1 45.90 1.27 0.004 0.030 54.67 292 2.35 22.98 0.35
oleracea var. viridis)
Cabbage, green (Brassica oleracea var.
C015 6 17.993.22 0.200.09 0.0020.001 0.0090.003 30.156.48 23359.0 1.080.16 14.982.78 0.160.03
capitata f. alba)
Cabbage, violet (Brassica oleracea var.
C016 2 26.87 0.19 0.002 0.004 22.14 201 1.08 24.00 0.13
capitata f. rubra)
Cauliflower leaves (Brassica oleracea
C017 6 41.501.86 0.500.05 0.0060.003 0.0130.009 62.822.98 37414.1 1.050.16 24.315.03 0.310.06
120

var. botrytis)
Colocasia leaves, green (Colocasia anti-
C018 6 59.4416.08 1.300.42 0.250.07 0.0150.011 0.0260.012 57.885.60 404104 4.301.13 12.081.93 0.820.21
quorum)
C019 Drumstick leaves (Moringa oleifera) 3 97.0910.17 1.260.60 0.0360.000 0.0240.015 10920.7 3972.1 5.953.28 9.342.11 0.720.19
Fenugreek leaves (Trigonella foenum
C020 5 63.6718.51 0.840.34 0.0170.014 0.0340.013 53.057.08 22663.0 1.290.51 47.014.23 0.540.06
graecum)
C021 Garden cress (Lepidium sativum) 2 79.24 1.20 0.34 0.005 0.042 45.55 379 8.08 25.35 1.52
Gogu leaves, green (Hibiscus
C022 4 83.0915.88 2.030.32 0.0120.007 0.0500.013 41.996.83 2605.4 2.380.33 12.342.36 0.650.08
cannabinus)
C023 Gogu leaves, red (Hibiscus cannabinus) 1 75.75 1.75 0.010 0.050 36.38 161 3.25 14.08 0.63
Knol-Khol, leaves (Brassica oleracea
C024 2 66.00 0.70 0.29 0.105 0.018 55.02 309 10.50 26.80 0.42
var. gongylodes)
C025 Lettuce (Lactuca sativa) 3 43.2217.56 0.380.15 0.080.04 0.0040.002 0.0100.002 44.1011.69 27977.6 5.561.89 17.532.53 0.510.22

C026 Mustard leaves (Brassica juncea) 3 51.634.38 0.410.07 0.0100.001 0.0150.001 71.6216.63 40362.5 8.030.33 19.143.67 0.680.09
Pak Choi leaves(Brassica rapa var.
C027 1 45.28 0.36 0.08 0.020 0.024 25.95 250 0.79 33.73 0.16
Chinensis)
C028 Parsley (Petroselinum crispum) 3 49.1813.89 0.910.01 0.490.22 0.0150.007 0.0430.017 78.5615.86 46662.2 10.241.91 53.080.46 1.290.14

C029 Ponnaganni (Alternanthera sessilis) 2 80.39 0.66 0.34 0.002 0.041 58.26 457 17.19 39.36 0.99
No. of Regions
Aluminium Arsenic Cadmium Calcium Chromium Cobalt Copper Iron Lead Lithium
Food code

(Al) (As) (Cd) (Ca) (Cr) (Co) (Cu) (Fe) (Pb) (Li)
Food Name
mg g mg mg mg mg mg mg mg mg

AL AS CD CA CR CO CU FE PB LI
Pumpkin leaves, tender (Cucurbita
C030 6 4.700.90 0.0010.001 27173.6 0.0530.016 0.0050.002 0.290.06 5.580.39 0.0110.005 0.0090.008
maxima)
C031 Radish leaves (Raphanus sativus) 6 1.950.47 4.910.52 0.0030.001 23453.1 0.0510.014 0.0050.003 0.290.08 3.820.52 0.0030.000 0.0140.005

C032 Rumex leaves (Rumex patientia) 2 3.15 2.75 0.001 131 0.048 0.002 0.25 3.67 0.005 0.007

C033 Spinach (Spinacia oleracea) 6 1.510.47 82.296.51 0.0280.005 0.0020.001 0.170.05 2.950.68 0.0010.001 0.0470.017
Tamarind leaves, tender (Tamarindus
C034 3 66.930.96 0.0020.001 0.560.04 2.840.70
indica)

D OTHER VEGETABLES
D001 Ash gourd (Benincasa hispida) 6 0.040.02 19.391.46 0.0060.002 0.0010.001 0.040.01 0.470.20 0.0030.000 0.0010.000
Bamboo shoot, tender (Bambusa
D002 1 0.03 10.00 0.004 0.14 0.33 0.014
vulgaris)
121

Bean scarlet, tender (Phaseolus


D003 5 0.300.07 43.4818.32 0.0010.000 0.170.01 0.730.04
coccineus)

Bitter gourd, jagged, teeth ridges,


D004 6 0.370.20 21.363.00 0.0140.002 0.0020.001 0.090.04 1.150.36 0.0010.000 0.0020.001
elongate (Momordica charantia)

Bitter gourd, jagged, teeth ridges,


D005 4 0.400.10 16.272.20 0.0130.003 0.0020.000 0.120.04 1.080.47 0.0020.001
short (Momordica charantia)

Bitter gourd, jagged, smooth ridges,


D006 1 0.40 17.62 0.013 0.007 0.10 1.28 0.001 0.002
elongate (Momordica charantia)

Bottle gourd, elongate, pale green


Table 5. Minerals and Trace Elements

D007 6 0.030.01 15.422.54 0.0040.001 0.0010.000 0.050.01 0.260.03


(Lagenaria vulgaris)
Bottle gourd, round, pale green
D008 5 0.050.03 0.0000.001 15.051.70 0.0030.001 0.0010.000 0.050.01 0.280.02
(Lagenaria vulgaris)
Bottle gourd, elongate, dark green
D009 1 0.03 16.64 0.003 0.004 0.07 0.34
(Lagenaria vulgaris)
D010 Brinjal-1 (Solanum melongena) 1 0.24 0.002 22.17 0.004 0.001 0.25 0.49 0.002 0.011

D011 Brinjal-2 (Solanum melongena) 1 0.05 0.002 17.13 0.004 0.003 0.04 0.44

D012 Brinjal-3 (Solanum melongena) 2 0.05 0.001 14.58 0.006 0.003 0.11 0.34 0.011
Table 5. Minerals and Trace Elements

Magnesium Manganese Mercury Molebdeum Nickel Phosphorus Potassium Selenium Sodium Zinc

No. of Regions
(Mg) (Mn) (Hg) (Mo) (Ni) (P) (K) (Se) (Na) (Zn)
Food code

Food Name mg mg g mg mg mg mg g mg mg

MG MN HG MO NI P K SE NA ZN

Pumpkin leaves, tender (Cucurbita


C030 6 84.219.97 1.140.60 0.0310.016 0.0270.014 64.5410.74 42364.2 1.380.25 12.202.49 0.900.25
maxima)
C031 Radish leaves (Raphanus sativus) 6 57.9615.93 0.900.59 0.0190.022 0.0250.010 50.0815.00 3044.2 33.0526.21 17.393.22 0.490.12

C032 Rumex leaves (Rumex patientia) 2 48.33 0.82 0.47 0.015 0.020 32.40 336 5.37 19.95 0.46

C033 Spinach (Spinacia oleracea) 6 86.978.58 1.120.42 0.0080.004 0.0250.004 32.598.08 6255.9 2.090.22 42.554.12 0.460.09
Tamarind leaves, tender (Tamarindus
C034 3 42.100.80 0.640.05 86.862.14 4654.0 2.450.39 13.430.07 0.930.03
indica)

D OTHER VEGETABLES
D001 Ash gourd (Benincasa hispida) 6 19.956.83 0.090.03 0.0080.004 0.0080.004 29.078.45 37282.0 1.150.18 0.770.14 0.130.06
Bamboo shoot, tender (Bambusa
D002 1 8.28 0.42 0.008 39.63 422 2.58 1.12 0.37
vulgaris)
122

Bean scarlet, tender (Phaseolus


D003 5 43.751.66 0.370.02 0.0390.016 0.0270.013 62.133.09 1648.3 0.020.01 1.460.54 0.570.05
coccineus)

Bitter gourd, jagged, teeth ridges,


D004 6 32.145.53 0.250.02 0.0040.001 0.0150.012 44.904.39 32635.0 4.971.10 13.090.07 0.310.07
elongate (Momordica charantia)

Bitter gourd, jagged, teeth ridges,


D005 4 31.582.56 0.230.11 0.0040.000 0.0130.003 40.219.79 28251.6 3.720.68 12.590.06 0.360.07
short (Momordica charantia)

Bitter gourd, jagged, smooth ridges,


D006 1 33.34 0.50 0.003 0.047 44.75 356 5.22 11.16 0.43
elongate (Momordica charantia)

Bottle gourd, elongate, pale green


D007 6 10.931.69 0.130.07 0.0020.001 0.0080.004 16.011.97 12416.5 1.770.29 1.460.08 0.150.02
(Lagenaria vulgaris)
Bottle gourd, round, pale green
D008 5 10.891.53 0.110.04 0.0010.000 0.0130.004 16.997.45 11620.2 1.800.39 1.520.09 0.150.02
(Lagenaria vulgaris)
Bottle gourd, elongate, dark green
D009 1 12.90 0.15 0.014 26.86 171 2.05 1.35 0.18
(Lagenaria vulgaris)
D010 Brinjal-1 (Solanum melongena) 1 26.75 0.29 0.024 39.95 302 3.15 0.32

D011 Brinjal-2 (Solanum melongena) 1 29.56 0.29 0.008 44.65 206 3.92 0.23

D012 Brinjal-3 (Solanum melongena) 2 18.62 0.29 0.024 27.79 192 3.12 0.20
No. of Regions
Aluminium Arsenic Cadmium Calcium Chromium Cobalt Copper Iron Lead Lithium
Food code

(Al) (As) (Cd) (Ca) (Cr) (Co) (Cu) (Fe) (Pb) (Li)
Food Name
mg g mg mg mg mg mg mg mg mg

AL AS CD CA CR CO CU FE PB LI

D013 Brinjal-4 (Solanum melongena) 4 0.110.00 13.393.79 0.0020.001 0.0020.002 0.140.03 0.380.12 0.0010.000 0.0090.007

D014 Brinjal-5 (Solanum melongena) 3 0.080.00 0.0010.001 17.032.93 0.0020.001 0.110.03 0.360.04 0.0010.000 0.0090.008

D015 Brinjal-6 (Solanum melongena) 2 0.07 0.001 17.17 0.002 0.001 0.11 0.39 0.001 0.016

D016 Brinjal-7 (Solanum melongena) 1 0.15 0.001 19.95 0.003 0.