Nutritive Value of Indian Foods |
Contents
Introduction | 1 |
Dietary allowances | 26 |
Effect of processing on nutritive value of foodstuffs | 37 |
5 other sections not shown
Other editions - View all
Nutritive Value of Indian Foods C. Gopalan,B. V. Rama Sastri,S. C. Balasubramanian Snippet view - 1989 |
Common terms and phrases
adult Amaranthus amino-acids amounts anaemia beans Bengal gram breast milk calcium Calcium Phosphorus Iron calorie carbohydrates carotene Carotene Thiamine Riboflavin cereal Colocasia contain cooking deficiency dietary Dioscorea doodh dried Edible portion Moisture Energy Calcium Phosphorus Fat Minerals Fibre Fenugreek fish FLESH FOODS folic acid fruit ghee gourd gram dhal green leafy vegetables Groundnut hydrates Energy Calcium Indian infant intake Iron Carotene Thiamine jaggery Kash kayi Kcal keerai kizhangu leaves liver oil malnutrition meat millet minerals and vitamins-contd Minerals Fibre Minerals Fibre Carbo Moisture Protein Fat Name of foodstuff Niacin nicotinic acid nutrients nutritive value pandu Parwar pazham Peas Phaseolus Phosphorus Phosphorus Iron Carotene Phytin portion Moisture Protein protein Protein Fat Minerals Proximate principles pulses ragi requirements Riboflavin rice rich seeds skimmed milk sources Tamarind tender thiamine Thiamine Riboflavin Niacin Vegetarian vitamin vitamin B12 vitamin D vulgaris Wheat