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Nutritive Value of Indian Foods

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National Institute of Nutrition, Indian Council of Medical Research, 1989 - Diet - 156 pages

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Contents

Preface
1
NonNutnent composition of foods 2426
24
Nutritional deficiencies their prevention and control 3739
37

4 other sections not shown

Other editions - View all

Nutritive value of Indian foods
Nutritive value of Indian foods
National Institute of Nutrition (India),C. Gopalan,B. V. Rama Sastri,S. C. Balasubramanian
Snippet view - 1971

Common terms and phrases

3-carotene absorption adequate adult akulu AMARANTH amino acid amount anaemia animal foods BEANS BENGAL GRAM body calcium calories carbohydrate carotene cereal based cereals COCONUT COLOCASIA consumed contain cooking cow's daily dhal dietary fibre dietary proteins digestibility doodh dried edible essential fatty acids FENUGREEK fish folic acid foodstuff fresh FRUIT GARDEN CRESS ghee goitre GOURD green leafy vegetables groundnut Indian diets intake invisible fat iodine deficiency iodised iodised salt iron Kash Kcal keerai kizhangu LEAVES legumes liver lysine MANGO meat metabolism milk millets minerals MOTH BEANS niacin nicotinic acid nutrients NUTS oilseeds oxalates pandu papaya parboiled paruppu pazham PEAS phorus mg phytate poor pregnancy present protein RADISH retinol riboflavin rice rich source ripe salt SEEDS soppu sugar tender thandu thiamine TOMATO trace elements trypsin inhibitor visible fat vitamin vitamin A deficiency WHEAT

Bibliographic information

QR code for Nutritive Value of Indian Foods
TitleNutritive Value of Indian Foods
AuthorsC. Gopalan, B. V. Rama Sastri, S. C. Balasubramanian
ContributorNational Institute of Nutrition (India)
Editionrevised
PublisherNational Institute of Nutrition, Indian Council of Medical Research, 1989
Original fromCornell University
Digitized20 Mar 2009
Length156 pages
  
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