Indian food composition database project

FOOD COMPOSITION TABLES OF
INDIAN FOODS

S.NO LIST OF MAJOR EQUIPMENTS 2010-11 NOs
1. Fully Automated Kjeldahl Nitrogen analyzer 2
2*. Fat Extraction system 2
3. Fully automated GC 2
4. Photochem 2
5. Fibertech 2
6. Fast HPLC with DAD-7 no’s and FLD/ELSD-4
no’s
11
7. Atomic absorption spectrometer 1
8. Microwave digestion system with cells 1
9. Ultra freezers – 80oC(500lt-4, 600lt-4) 8
10. Modular walk in cold room 1
11. 100 KVA UPS System 1
12. Spectrophotometers 3

METHODS STANDARDIZED AND
VALIDATED
• Proximates: Mositure, Protein, Fat, Ash, Dietary
fiber & Carbohydrates
• Amino acids including sulfur containing amino
acids and tryptophan
• Carbohydrates: Available carbohydrates, free
sugars and starches
• Fatty acid profile
• Water soluble vitamins: Thiamine, riboflavin,
niacin, pantothenic acid, Pyridoxal, Pyridoxamine
& Pyridoxine, Biotin & folic acid

VALIDATED
• Fat soluble vitamins: Vitamin A, D, E, K,
carotenoids and Xanthophylls
• Quantification of Betaine & Cholines,
• Sterols: Stigmasterol, Campesterol & β-Sitosterol,
cholesterol
• Oligosaccharides: Raffinose, Stachyose,
Verbascose and Ajucose
• Quantification of Polyphenols
• Water soluble and fat soluble antioxidant activity
• DPPH assay

VALIDATED
• Minerals: Ca, Mg, Na, K, Fe, Mn, Zn,
Cu, Al, As, Hg, Se, Sb, Pb, Cd, Ni,
Li, Mo, Co, Cr & P
• Organic acids – Oxalic, Malic, Citric, Fumaric,
Succinic, Ascorbic, Cis-Aconitic & Tartaric
• Bioactive substances: Trypsin inhibitor,
amylase inhibitor, Phytate, total saponin, Total
and soluble oxalates, Non protein nitrogen

QCQA PROGRAMME
• Use of in house quality control material
• Use of certified reference materials
• Participation in proficiency testing of
nutrients and minerals

KEY FOODS
NNMB surveys NVIF
g consumed each ingredient for all foods
g consumed X nutrient value of each ingredient
Ranked list of % contribution of food to total
nutrient intake
Top 80%
Intake
KEY FOODS

KEY FOODS
1. Cereals & Millets 12
2. Pulses & Legumes 12
3. Leafy Vegetables 24
4. Roots & Tubers 15
5. Other Vegetables 36
6. Nuts & oils seeds 20
7. Condiments & Spices 20
8. Fruits 38
9. Fish&Other Sea foods 30
10.Other Flesh foods 15
11.Milk & Milk Products 8

NATIONAL FOOD SAMPLING PLAN
• A probability-based (PPS)) National sampling plan was
developed to sample and analyse foods consumed in the
country wherein the country was divided into six regions
(North, South, East, West, Central and Northeast) with
roughly equal populations
• Each region comprises of states and the sample size of
each state was based on the number of districts in the
particular state.
• Population proportionate to size stratified sampling method
was applied for the selection of districts within the states
based on the number of natural geographical regions (NGR)
in each state.
• Wherever NGR was not available in the state, administrative
regions as followed by the state was taken for stratified
sampling.
• Sampling units in each district is the biggest town.
• Primary sampling units in each town is a retail outlet

National
food
Sampling
points at
different
locations in
the country.

SAMPLE COLLECTION
• Identification number
• Name of the product
• Product variety (Cultivars within a species)
• Size or amount of sample to be collected
• Place and date of collection
• Lot number or code
• Local name
• Description of the dispatch information (packing,
shipping, and handling) sent to the analytical
laboratory

COMPOSITE SAMPLES
• Each food is composited at the respective
regional center
• Cultivars/varieties of the same food are
composited as per the cultivar/variety
differentiated by physical appearance
• Photographs of all the food samples are taken at
the sampling site as well as the compositing
center
• Foods with different cultivars/varieties are
temporarily assigned code numbers to
differentiate them.

Foods sampled
• First round – 50 key foods
• Second round – 50 Key foods
• Analysis of varieties
• Water samples form 107 sampling sites
• Rice and wheat sampled from 107 sites
treated as individual samples – more samples
to be collected and analysed

Region wise food varieties collected
Name of the
food
Nort
h
North
east
East West Sou
th
Centr
al
Amarathus 1 2 1 1 3 2
Apple 2 2 1 1 1 1
Brinjal 5 14 11 14 11 5
Chilli green 2 6 4 7 5 3
Garlic 3 1 1 1 2 1
Ginger fresh 1 3 1 1 1 1
Potato 1 3 1 1 1 1
Tomato Ripe 2 1 2 2 2 2

FOOD NAMING & DESCRIPTIONS
• Processing and preparation state
• Maturity
• Part/soucre of food
• Biodiversity (Clutivar/breed/Variety)
• Edible portion

Food groups
A. Cereals and cereal
products
B. Roots, tubers and their
products
C. Grain Legumes and
their products
D. Vegetables and their
products
E. Fruits and their
products
F. Nuts and their
products
G. Sugar, sweet and
H. Meat, poultry and their
products
I. Eggs and their
products
J. Fish and their products
K. Milk and their products
L. Fat and oils
M. Beverages
N. Insects
O. Wild animals
P. Miscellaneous

FOOD CODE
• Crucial for every food to have a unique code
• Similar at all levels of the Database (e.g.
Archival, reference and user table)
• Allows tracing the data throughout the FCDB
• Once food code assigned will not be
reassigned
• Alphabetical letter stands for food code and
numerical (001…….) the food number within
the group

NITROGEN TO PROTEIN CONVERSION FACTORS
ANIMAL PRODUCTS PLANT PRODUCTS
Meat and fish 6.25 Grains and
cereals
- Whole
kernel
5.83 Nuts
Gelatin 5.55 Barely and
barley flour
5.83 - Bran 6.31 - Almond 5.18
Milk and milk
products
6.38 Maize
(corn)
6.25 -Embryo 5.80 - Brazil 5.46
Casein 6.40 Millet 5.83 -Endosper
m
5.70 - Peanut
(groundnu
t)
5.46
Human milk 6.37 Oats 5.83 Legumes -Others 5.30
Eggs Rice and
rice flour
5.95 Beans: Seeds 5.30
- Whole 6.25 Rye and
rye flour
5.83 - Castor 5.30
- Albumin 6.32 Sorghum 6.25 - Soya 5.71
- Vitellin 6.12 Wheat: - Others 6.25

Data source
Archival database
Original data
Reference database
User database
Data flow in food composition database
Analyzed data
Enter assembled data in archival DB
Aggregation, calculation, estimation,
comparison,
Publish concise or comprehensive
user database or table – printed, electronic
Evaluate data against a set of criteria and assign quality
Selection of foods and components for user database
30

Content/100g Unit Content Variation
Water soluble vitamins
B1, Thiamine mg 0.06  0.02 0.025 – 0.10
B2, Riboflavin mg 0.11  0.02 0.050 – 0.16
B3,Niacin mg 0.53  0.11 0.28 – 0.79
B5, Panthothenic Acid mg 0.92  0.43 0.18 – 1.87
B7, Biotin mg
B8, Inositol phosphate mg
B9, Folic Acid µg
B12, Cyanocobalamin mg ND
Total Ascorbic acid 1.88  0.99 0.13 – 4.21
L-Ascorbic Acid mg 0.28  0.24 0.02 – 0.088
L-dehydroascorbic acid mg 0.83  0.61 0.13 – 3.29
Glycine betaine mg 72.94  13.76 47.14 – 98.94
Trigonelline mg 0.06  0.03 0.02 – 0.16
Butyrobetaine mg ND
Choline mg 50.33  7.47 20.44 – 77.37
CDP-Choline mg 0.06  0.02 0.02 – 0.13
Total Polyphenols 13.15  5.96 2.66 – 28.23
Pyridoxamine µg 18.08  13.22 3.59 – 109.50
Pyridoxal µg 32.13  9.82 17.95 – 57.84
Pyridoxine µg 51.78  17.19 13.34 – 103.79
TOTAL µg 98.52  25.95 46.62 – 186.03
P C L nmol
DPPH radical scavenging % 16.98  4.94 9.52 – 41.69
IC50 26.63  7.44 16.87 – 53.30
Fat soluble vitamins
Lutein µg 62.84  47.27 13.63 – 15.55
Zeaxanthin µg ND
Lycopene µg ND
B-cryptoxanthin µg ND
- carotene µg ND
-carotene µg ND
ß-carotene µg ND
-Tocopherol mg 0.09  0.05 0.02 – 0.22
ß-Tocopherol mg ND ND
-Tocopherol mg 0.04  0.01 0.03 – 0.05
-Tocopherol mg ND ND
-Tocotrienol mg ND ND
ß -Tocotrienol mg ND ND
-Tocotrienol mg ND
-Tocotrienol mg ND
D3-Cholecalciferol ND
D2-Ergocalciferol 1.28  1.46 0.21 – 9.20
K1-Phylloquinone µg 16.54  9.70 2.80 – 35.30
K2-Menaquinone µg ND
Campasterol mg 6.19  1.82 3.12 – 9.89
Stigmasterol mg 16.59  4.08 10.02 – 26.50
ß -sitosterol mg 69.81  16.46 41.48 – 98.87
BRINJAL (Solanum melongana)

RICE LANDRACES FROM NORTHEAST INDIA

Proximates
Moisture g 12.211.36 9.16 – 15.64
Protein total
[NCF:5.95]
g 7.760.92 5.39 – 10.15
Fat, total g 2.800.39 2.01 – 3.85
Carbohydrate, total g 70.541.66 67.05 – 73.99
Carbohydrate,
available
g
Insoluble dietary
fibre
g 4.590.49 3.02 – 5.35
Soluble dietary fibre g 0.960.08 0.64 – 1.09
Total dietary fibre g 5.560.48 3.94 – 6.09
Ash g 1.190.18 0.54 – 1.59
Energy KCal 3406.1 323 - 356
Anti-nutrients
Soluble oxalate mg 11.26 2.76 – 23.71
Insoluble mg 4.19 1.15 – 10.66
Total oxalate mg 15.64 7.04 – 29.99
Phytate mg 3.90.19 3.05 – 4.12
Tannin mg
Trypsin Inhibitors mg
Minerals
Iron mg 0.890.23 0.58 – 1.70
Zinc mg 1.250.40 1.55 – 3.34
Manganese mg 2.110.59 0.96 – 3.89
Copper mg 0.300.16 0.12 – 0.84
Magnesium mg 12317 63 – 164
Potassium mg 26735 171 – 354
Phosphorous mg 29549 136 – 374
Calcium mg 17.121.1 7.45 – 10.89
Sodium mg 0.520.26 0.22 – 0.95
Nickel mg 0.1120.06 0.01 – 0.167
Cobalt mg 0.0060.002 0.001 – 0.009
Chromium mg 0.0060.003 0.001 – 0.010
Molybdenum mg 0.0850.02 0.018 – 0.082
Lead mg 0.0350.023 0.002 – 0.088
Cadmium mg 0.0010.0004 0.0001 – 0.0015
Lithium mg ND ND
Arsenic mg
Mercury mg
Selenium mg
Iodine mg
Brown Rice
Oryza sativa
Food Code: XXX
Refuse ‘O’

Water soluble vitamins
B1, Thiamine mg 0.270.06 0.06 – 0.53
B2, Riboflavin mg 0.050.01 0.0 – 0.08
B3,Niacin mg 2.780.58 1.15 – 3.97
B5, Panthothenic Acid mg 1.880.92 0.36 – 3.98
B6, Pyridoxal phosphate µg 57.0722.47 20.32 – 122.36
B7, Biotin mg 0.53 0.18 – 1.02
B8, Inositol phosphate mg
B9, Folic Acid µg
B12, Cyanocobalamin mg ND
L-Ascorbic Acid mg ND -
L-dehydroascorbic acid mg ND -
Glycine betaine mg 882 264 - 1319
Trigonelline mg 0.23 0.00 – 1.94
Butyrobetaine mg 3.84 0.00 – 34.29
Choline mg 40.80 10.81 – 190.61
CDP-Choline mg 0.03 0.00 – 0.1.9
5-methyltetrahydrofolate µg 259.7243.53 185.35 – 352.70
5-formyltetrahydrofolate µg 191.8156.48 127.61 – 283.93
Tetrahydrofolate µg 134.1830.47 91.50 – 181.73
Folic acid µg 60.8017.42 39.35 – 92.57
Total folate µg 646.5178.69 513.67 – 789.41
Antioxidant capacity
P C L nmol 4.66  1.19 2.15 – 7.47
DPPH radical scavenging % 40.76  12.59 20.14 – 86.63
ABTS Assay %
Fat soluble vitamins
Lutein µg 6.10 4.25 – 7.77
Zeaxanthin µg 6.05 3.79 – 10.65
Lycopene µg ND
B-cryptoxanthin µg ND
- carotene µg ND
-carotene µg ND
ß-carotene µg ND
-Tocopherol mg 0.06 0.0 – 0.73
ß-Tocopherol mg 0.04 0.0 – 0.60
-Tocopherol mg 0.07 0.0 – 1.46
-Tocopherol mg 0.05 0.0 – 0.09
-Tocotrienol mg 0.06 0.0 – 0.65
ß -Tocotrienol mg 0.02 0.0 – 0.22
-Tocotrienol mg - -
-Tocotrienol mg 0.07 0.0 – 0.16
D3-Cholecalciferol ND -
D2-Ergocalciferol ND -
25-
Hydroxycholecallcifierol
ND -
K1-Phylloquinone µg 20.34 [Black rice]
K2-Menaquinone µg 1.70
Campasterol mg 11.075.56 3.69 – 23.28
Stigmasterol mg 11.705.57 3.87 – 24.42
ß -sitosterol mg 20693 70 - 446

Amino acid composition (g/100protein)
Amino acids MEAN ± SD Range
Tryptophan 1.50 ± 0.14 1.20 – 1.88
Aspartic acid 9.03 ± 0.39 8.29 – 10.43
Threonine 3.57 ± 0.25 3.10 – 4.63
Serine 4.85 ± 0.74 3.35 – 6.38
Glutamic acid 19.88 ± 0.72 18.57 – 22.74
Proline 2.86 ± 0.64 1.24 – 4.33
Glycine 4.84 ± 0.22 4.40 – 5.47
Alanine 6.34 ± 0.34 5.33 – 7.18
Cystine 0.69 ± 0.13 0.41 – 1.08
Valine 6.39 ± 0.61 4.94 – 7.32
Methionine 1.24 ± 0.24 0.87 – 1.94
Isoleucine 4.01 ± 0.38 3.05 – 4.69
Leucine 8.65 ± 0.27 8.07 – 9.42
Tyrosine 4.83 ± 0.28 4.02 – 5.43
Phenylalanine 5.45 ± 0.17 4.50 – 5.71
Histidine 2.54 ± 0.16 1.45 – 2.90
Lysine 3.90 ± 0.15 3.44 – 4.27
Arginine 8.61 ± 0.46 7.67 – 10.27
Total Amino acids 99.19 ± 0.29 97.66 – 99.82
Total Essential Amino
acids 38.74 ± 1.07 36.34 – 41.52
Amino acid Score 67.17 ± 2.51 59.28 – 72.07
Limiting Amino acid LYSINE
NPN (% in sample) 0.01 ± 0.00 0.00 – 0.01
NPN (% in crude N) 0.58 ± 0.20 0.17 – 0.97
Fatty acid composition (%)
Fatty Acid (%) Mean±SD Range
C10:0 CAPRIC 0.03±0.02 0.01-0.11
C14:0 MYRISTIC 0.84±0.21 0.42-1.55
C16:0 PALMITIC 20.44±1.43 18.02-22.98
C18:0 STEARIC 2.05±0.39 1.17-2.97
C20:0 ARACHIDIC 0.31±0.1 0.16-0.65
C22:0 BEHENIC 0.10±0.05 0.01-0.28
C24:0 LIGNOCERIC 0.13±0.08 0.04-0.53
C16:1 PALMITOLEIC 0.14±0.04 0.06-0.28
C18:1n9c OLEIC 34.43±2.02 30.41-38.18
C20: 1n9 EICOSENOIC 0.27±0.07 0.13-0.47
C24:1n9 NERVONIC 0.02±0.01 0.01-0.08
C18:2n6c LINOLEIC 39.68±2.12 36.08-44.71
C18:3n3 LINOLENIC 1.54±0.28 0.96-2.58
TSFA 23.91 21.04-27.96
TMUFA 34.86 30.79-38.67
TPUFA 41.22 37.43-46.13
Organic acids (%)
Oxalic acid mg
Citric acid mg
Malic acid mg
Quinic acid mg
Fumaric acid mg
Succinic acid mg
Acetic acid mg

Rice Zinc content (DM)
Rice varieties
Brownrice; 5%Polished; 10%Polished
Znmgg-100

High GI
Low GI
40
45
50
55
60
65
70
75
80
Blackglutinous
Whiteglutinous
Najdainganh-Taobam
ChuilonNandiMaiba
DurgpatTaobam
ChangngatMolphei
Langmai/Daimei
BungnaTaobam
Nagdai-Chuilon
Nagduina-Chuilon
Tongnau-Nap
NaganadNapdoin
NepaliRice
Machang
GLYCEMIC INDEX OF RICE LANDRACES

PROXIMATE & DIETARY FIBER CONTENT
(g/100g) IN BROWN RICE VARIETIES
Parameters Hybrid Rice
(N = 287)
Range Landraces
(N = 125)
Range
Moisture 8.51 1.6 4.0 - 12.7 12.21 1.34 9.1 -15.7
Protein 9.08 1.5 5.6 - 13.87 7.76 0.92 5.4 -10.2
Fat 2.39 0.53 1.8 - 4.3 2.81 0.40 2.0 – 3.9
Ash 2.04 0.53 1.9 - 3.5 1.19 0.17 0.6 – 1.6
IDF 3.62 0.16 3.18-3.9 4.61 0.46 3.4 - 5.4
SDF 0.79 0.06 0.66-0.92 0.91 0.08 0.7 - 1.1
TDF 4.41 0.17 3.99-4.71 5.52 0.45 4.4 - 6.1

Region wise oil varieties collected
Name of the
food
North North
east
East West Sout
h
Centra
l
Soya Bean Oil 11 6 5 7 4 16
Rice Bran Oil 1 3 2 6 3
Ground Nut Oil 5 1 4 8 13 7
Coconut Oil 1 1 2 7 3
Palmolein Oil 2 7 6 9 5
Mustard Oil 18 12 14 9 11 17
Gingerly Oil 1 1 4 13 3
Sunflower Oil 7 6 5 9 10
Saffola oil 1 1 1 2 1
Cotton seed Oil 1 2
Ghee 15 6 14 10 15 14

Fatty Acid Profile of Mustard Oil
Fatty Acids
%FAME
NVIF 2012 Range
N 68
C16:0 (Palmitic) 2.90 2.06±0.22 1.82-2.73
C18:0 (Stearic) 0.90 1.09±0.06 0.96-1.32
C20:0 (Arachidic) 6.90 0.96 ± 0.14 0.84 -1.37
C22:0 (Behenic) ND 1.26±0.14 0.88-1.56
C18:1n9c (Oleic) 8.90 9.51±0.75 7.67-11.63
C20:1n9 (Eicosaenoic) ND 5.14±0.35 4.39-6.02
C22:1n9 (Erucic) 46.50 48.09±1.36 42.68-50.47
C24:1n9 (Nervonic) ND 2.18±0.10 1.77-2.40
C18:2n6c (Linoleic) 18.10 14.69±0.61 13.68-17.36
C22:2 (Docosadienoic) ND 1.41±0.07 1.14-1.62
C18:3n3 (α-Linolenic) 14.50 10.81±0.89 6.41-12.03
TSFA 10.70 6.09±0.30 5.55-7.09
TMUSFA 56.00 65.06±0.89 61.85-67.54
TPUFA 32.60 28.57±0.91 24.28-31.06
Note : Values are %FAME , Mean±SD;
N-No.of Samples
TSFA- Total Saturated Fatty Acid;
TMUSFA-Total Monounsaturated Fatty
acids; TPUFA-Total Polyunsaturated
Fatty acids

1937 1951 1971 1989 2012
Moisture
(g/100g)
12.96 13.0 13.7 13.7 10.07
Protein (g/100g) 6.85 6.9 6.8 6.8 8.76
Fat(g/100g) 0.55 0.4 0.5 0.5 1.11
Minerals(g/100g) 0.50 0.5 0.6 0.6 0.36
Fibre(g/100g) --- --- 0.2 0.2 1.81
Carbohydrate(g/
100g)
79.14 79.2 78.2 78.2 77.89
Calcium(mg/100
g)
7.0 10.0 10.0 10.0 5.52
Phosphorus
(mg/100g)
108 110 160 160 97
Iron (mg/100g) 1.02 1.0 3.1 0.7 0.57
Energy (Kcal) 348.9 348 345 345 356
Rice, raw, milled

1937 1951 1971 1989 2012
Moisture (g/100g) 14.68 14.7 14.7 14.7 7.40
Protein (g/100g) 7.46 7.5 7.5 7.5 8.43
Fat(g/100g) 0.12 0.1 0.1 0.1 1.30
Minerals(g/100g) 3.41 3.4 3.8 3.8 1.87
Fibre(g/100g) --- --- 0.3 0.3 1.95
Carbohydrate(g/1
00g)
74.33 74.3 73.6 73.6 79.05
Calcium(g/100g) 24 20 23 23 16.8
Phosphorus
(g/100g)
162 160 150 150 152
Iron (mg/100g) 6.15 6.2 6.6 6.6 4.62
Energy (Kcal) 329.1 328 225 325 361
Rice, puffed

1937 1951 1971 1989 2012
Moisture (g/100g) 12.41 12.4 12.4 12.4 8.99
Protein (g/100g) 11.59 11.6 11.6 11.6 9.01
Fat(g/100g) 4.99 5.0 5.0 5.0 5.31
Minerals(g/100g) 2.65 2.7 2.3 2.3 1.40
Fibre(g/100g) 1.22 1.2 1.2 1.2 13.09
Carbohydrate(g/1
00g)
67.14 67.1 67.5 67.5 62.20
Calcium(g/100g) 0.049 0.05 0.042 0.042 0.019
Phosphorus
(g/100g)
0.352 0.35 0.296 0.296 0.289
Iron (mg/100g) 8.84 8.8 5.0 8.0 6.42
Energy (Kcal) 359.9 360 361 361 332
Bajra

S.No.
Common name
(Scientific name)
n= mg/100 g
Fe Zn Cu Mn K
1
Bajra
(Pennisetum
typhoideum)
6 6.42 ± 1.04 2.78 ± 0.16 0.54 ± 0.11 1.12 ± 0.17
365.29 ±
18.04
NVIF Value 8.00 3.10 1.06 1.15 307.00
2
Jowar
(Sorghum
vulgare)
5 3.80 ± 1.07 1.89 ± 0.16 0.44 ± 0.12 1.19 ± 0.12
331.29 ±
26.95
NVIF Value 4.1 1.6 0.46 0.78 131.00
3
Maize, dry
(Zea mays)
6 2.53 ± 0.32 2.26 ± 0.16 0.45 ± 0.24 0.70 ± 0.09
291.15 ±
27.65
NVIF Value 2.3 2.8 0.41 0.48 286
4
Ragi
(Eleusine
coracana)
4 8.37 ± 0.68 1.92 ± 0.13 0.67 ± 0.22
35.18 ±
9.39
442.74 ±
59.65
NVIF Value 3.9 2.3 0.47 5.49 408
5
Rice, raw,
milled
(Oryza sativa)
100 0.57 ± 0.35 1.21 ± 0.20 0.23 ± 0.06 0.79 ± 0.26 79.11 ± 27.54
NVIF Value 0.7 1.3 0.17 0.66
6
Wheat flour,
whole
(Triticum
aestivum)
6 4.10 ± 0.67 2.32 ± 0.29 0.33 ±0 .11 2.20 ± 0.53 301.5 ± 53.76
NVIF Value 4.9 2.2 0.51 2.29 315
Wheat flour,
MINERAL CONTENT IN CEREAL GRAINS AND PRODUCTS

S.No.
Common name
(Scientific name)
n= mg/100g
Mg P Na Ca Al
1
Bajra
(Pennisetum typhoideum)
6 124.10±19.46 289.4±25.34 2.91±1.66 19.52±5.52 2.75±1.29
NVIF Value 137.00 296.00 10.90 42.00
2
Jowar
(Sorghum vulgare)
5 132.54 ± 16.56 279.17±37.61 2.75 ± 3.19 14.42±2.27 1.95±1.30
NVIF Value 171.00 222.00 7.30 25
3
Maize, dry
(Zea mays)
6 110.43±20.36 279.31 ± 35.25 1.50±1.58 6.07±718 1.35±0.57
NVIF Value 139 348 15.9 10
4
Ragi
(Eleusine coracana)
4 145.51±10.69 209.74±58.40
11.67±11.99
9
269.25±68.95 6.39±2.47
NVIF Value 137 283 11 344
5
Rice, raw, milled
(Oryza sativa)
100 19.24 ± 8.26 97.33 ± 22.02 1.67±1.54 5.52 ± 1.82 0.58±0.53
NVIF Value 61 160 10
6
Wheat flour, whole
(Triticum aestivum)
6 85.49 ± 14.41
217.89 ±
73.15
3.21 ± 2.02 30.94 ± 5.55 1.73 ± 0.90
NVIF Value 132 355 20 48
7
Wheat flour, refined
(Triticum aestivum)
6 30.69 ± 2.77 135.13 ± 61.61 2.04 ± 0.81 20.4 ± 2.46 0.99 ± 0.41
NVIF Value 54 121 9.3 23
MINERAL CONTENT IN CEREAL GRAINS AND PRODUCTS Contd.

S.No.
Common name
(Scientific name)
n=
mg/100 g
Fe Zn Cu Mn K
1
Bengal gram, whole
(Cicer arietinum)
6 6.78 ± 0.75 3.37 ± 0.26 0.85 ± 0.12 2.71 ± 0.33
935.21 ±
37.87
NVIF value 4.6 6.1 1.18 1.21 808
2
Bengal gram, dhal
(Cicer arietinum)
6 6.08 ± 0.27 3.65 ± 0.37 0.82 ± 0.12 1.68 ± 0.16
899.96 ±
34.97
NVIF value 5.3 1.7 1.34 1.05 720
3
Black gram, whole
(Phaseolus mungo Roxb.)
6 11.80 ± 2.82 3.05 ± 0.24 0.76 ± 0.12 1.86 ± 0.40
1093.05 ±
24.45
NVIF value 3.3 1.05 1.01
4
Black gram, dhal
6 4.95 ± 1.02 3.00 ± 0.18 0.64 ± 0.08 1.46 ± 0.06
1157.11 ±
37.99
NVIF value 3.8 3 0.93 0.96 800
5
Green gram, whole
(Phaseolus aureus Roxb.)
6 5.20 ± 0.99 2.67 ± 0.13 1.0 ± 0.14 1.05 ± 0.08
1177.04 ±
74.30
NVIF value 4.4 3 0.39 2.47 843
6
Green gram, dhal
6 3.93 ± 0.30 2.49 ± 0.12 0.97 ± 0.11 0.98 ± 0.06
1268.28 ±
85.32
NVIF value 3.9 2.8 0.39 1.02 1150
7
Red gram, whole
(Cajanus cajan)
6 5.37 ± 1.36 2.99 ± 0.25 1.32 ± 0.15 1.34 ± 0.29
1302.63 ±
103.50
NVIF value 3.1 1.23 0.96
8
Red gram, dhal
(Cajanus cajan)
6 3.90 ± 0.46 2.63 ± 0.10 1.14 ± 0.14 1.12 ± 0.08
1395.49 ±
118.48
NVIF value 2.7 0.9 1.2 0.69 1104
MINERAL CONTENT IN PULSES AND LEGUMES

S.No.
Common name
(Scientific name)
n=
mg/100 g
Mg P Na Ca Al
1
Bengal gram, whole
(Cicer arietinum)
6
159.83 ± 17.49 266.53 ± 21.85
14.86 ±
5.87 149.77 ± 18.35 2.10 ± 0.20
NVIF value 119 312 37.3 202
2
Bengal gram, dhal
(Cicer arietinum)
6
117.95 ± 12.91 324.90 ± 13.97
17.79 ±
10.26 46.32 ± 5.12 0.75 ± 0.55
NVIF value 130 331 73.2 56
3
Black gram, whole
(Phaseolus mungo
Roxb.)
6
161.53 ± 64.62 344.76 ± 36.51
29.08 ±
8.05 93.68 ± 16.52 9.33 ± 4.27
NVIF value 154
4
Black gram, dhal
(Phaseolus mungo
Roxb.)
6
162.37 ± 57.34 375.05 ± 43.75
18.80 ±
2.27 60.83 ± 7.21 1.59 ± 1.06
NVIF value 130 385 39.8 154
5
Green gram, whole
(Phaseolus aureus
Roxb.)
6
197.98 ± 39.19 353.07 ± 33.65 2.58 ± 0.63 74.63 ± 17.04 1.78 ± 1.15
NVIF value 127 326 28 124
6
Green gram, dhal
(Phaseolus aureus
Roxb.)
6
158.90 ± 20.73 415.8 ± 22.38 3.28 ± 2.06 31.46 ± 3.04 0.90 ± 0.44
NVIF value 122 405 27.2 75
7
Red gram, whole
(Cajanus cajan)
6
154.67 ± 23.10 312.05 ± 38.28 2.10 ± 1.71 127.85 ± 47.27 4.45 ± 2.66
MINERAL CONTENT IN PULSES AND LEGUMES Contd.

S.No.
Common name
(Scientific name)
n=
mg/100g
Fe Zn Cu Mn K
1
Amaranthus
(Amaranthus gangeticus)
9 5.97 ± 2.91 1.03 ± 0.31 0.20 ±0.07 1.45 ±0.77
629.63 ±
146.02
NVIF value 3.49 0.18 0.08 0.36 341
2
Amaranthus, spinosus
(Amaranth spinosus)
6 8.31 ± 5.87 1.41 ± 0.74 0.26 ± 0.12 1.08 ± 0.76
583.93 ±
80.07
NVIF value 22.9
3
Cabbage
(Brassica oleracea var.
capitata)
9 0.54 ± 0.80 0.17 ± 0.07 0.03 ± .01 0.33 ± 0.36 227.7 ± 60.79
NVIF value 0.8 0.3 0.02 0.18
4
Coriander leaves
(Coriandrum sativum)
6 5.19 ± 1.41 0.65 ± 0.16 0.23 ± 0.04 0.93 ± 0.23
511.84 ±
172.91
NVIF value 1.42 0.32 0.14 0.5 256
5
Fenugreek leaves
(Trigonella foenum graecum)
4 6.25 ± 1.33 0.53 ± 0.06 0.17 ± 0.02 0.91 ± 0.19
255.82 ±
54.34
NVIF value 1.93 0.36 0.1 0.23 31
6
Gogu leaves
(Hibiscus cannabinus)
5 8.33 ± 2.89 0.65 ± 0.11 0.22 ± 0.08 1.97 ± 0.31
204.28 ±
61.87
NVIF value 2.28 0.27 0.08 0.3
7
Spinach
(Spinacia oleracea)
5 3.78 ± 2.29 0.50 ± 0.11 0.17 ± 0.05 1.33 ± 0.56
321.02 ±
141.49
NVIF value 1.14 0.3 0.1 0.56 206
MINERAL CONTENT IN GREEN LEAFY VEGETABLES

S.No.
Common name
(Scientific name)
n=
mg/100g
Mg P Na Ca Al
1
Amaranthus
9
167.59 ±
46.40
65.25 ±
17.70
32.05 ± 22.45
274.48 ±
89.70
5.75 ±
2.61
NVIF value 122 83 230 397
2
(Amaranth spinosus)
6
198.94 ±
59.58
74.97 ±
32.96
5.82 ± 4.74
361.51 ±
93.67
35.24 ±
30.29
NVIF value 50 800
3
Cabbage
capitata)
9 23.56 ± 19.71
29.80 ±
10.94
24.26 ± 14.02 69.76 ± 38.75 ND
NVIF value 31 44 39
4
Coriander leaves
6 71.91 ± 21.84
62.75 ±
13.22
3.93 ± 2.15
142.58 ±
24.87
111.96 ±
45.97
NVIF value 31 71 58.3 184
5
Fenugreek leaves
(Trigonella foenum
graecum)
4 72.75 ± 5.72
56.76 ±
12.68
101.39 ± 80.16
177.01 ±
29.81
5.30 ±
1.41
NVIF value 33 51 76.1 395
6
Gogu leaves
5 83.94 ± 30.66 40.87 ± 6.43 12.81 ± 3.81
161.55 ±
47.96
4.69 ±
0.47
NVIF value 66 40 172
7
Pumpkin leaves
(Cucurbita maxima)
3 91.58 ± 39.12
66.43 ±
19.92
4.42 ± 4.12
235.80 ±
183.22
4.42 ±
4.12
NVIF value 112 392
8
Spinach
(Spinacia oleracea)
5 87.25 ± 9.56 34.11 ± 9.25
403.66 ±
122.79
81.34 ± 6.79
2.41 ±
1.81
MINERAL CONTENT IN GREEN LEAFY VEGETABLES Contd.

S.No.
Common name
(Scientific name)
n= µg/100g
Pb Cd Ni Co Cr Li Mo
1
Bajra
(Pennisetum
typhoideum)
6 11.43± 6.43 2.23 ± 0.53 50.98 ± 6.46 27.99 ± 6.80 26.69 ± 3.90
2.11 ±
0.65
46.29 ±
12.06
NVIF Value 0.02 0.069
2
Jowar (Sorghum
vulgare)
5 ND 0.14 ± 0.06 44.00 ± 5.90 32.59± 8.07 11.82 ± 2.37
0.96 ±
0.16
37.00 ±
8.30
3 Maize, dry (Zea mays) 6 ND 0.12 ± 0.03 34.46 ± 9.62 9.87 ± 0.63 10.54 ± 3.72 ND
29.49 ±
5.89
4 Ragi (Eleusine coracana) 4 ND 6.79 ± 1.79
69.55 ±
17.88
19.84 ± 4.08 19.14 ± 3.43
6.53 ±
3.13
ND
5
Rice, raw, milled
(Oryza sativa)
100 3.37 ± 1.39 1.90 ± 0.81 17.22 ± 6.54 3.15 ± 1.35 3.30 ± 1.40
1.21 ±
0.39
55.04 ±
19.40
6
Wheat flour, whole
(Triticum aestivum)
6 3.17 ± 1.13 1.70 ± 0.44 9.60 ± 3.20 0.99 ± 0.19 4.32 ± 0.76
2.77 ±
0.91
10.13 ±
2.36
7
(Triticum aestivum)
6 ND 0.68 ± 0.09 ND ND 3.52 ± 0.63
1.49 ±
0.17
11.43 ±
1.88
CEREAL GRAINS AND PRODUCTS

S.No.
Common name
(Scientific name)
n= µg/100g
1
Bengal gram, whole
(Cicer arietinum)
6 5.73 ±
1.52 ND 81.42 ± 23.12 21.012 ± 4.55
15.22 ±
3.22 5.08 ± 1.50 40.00 ± 5.08
NVIF value 0.008 0.154
2
Bengal gram, dhal
(Cicer arietinum)
6 ND
ND
171.40 ±
23.20 25.76 ± 5.54 3.42 ± 0.06 2.72 ± 1.35 19.83 ± 6.64
3
Black gram, whole
6
ND ND
245.38 ±
29.82 12.61 ± 3.4
14.14 ±
1.92 1.73 ± 0.10 34.53 ± 10.60
4
Black gram, dhal
6
ND ND
245.40 ±
29.82 12.61 ± 3.37
14.14 ±
1.92 1.74 ± 0.10 34.53 ± 10.58
5
Green gram, whole
6
ND ND
127.10 ±
21.99 29.95 ± 6.50 8.36 ± 0.18 1.20 ± 0.37 104.00 ± 17.61
6
Green gram, dhal
6
ND ND 89.52 ± 14.91 5.94 ± 0.58 2.89 ± 0.20 ND 281.43 ± 81.14
7
Red gram, whole
(Cajanus cajan)
6 4.150 ±
0.580 ND
160.09 ±
43.10 17.94 ± 3.57
22.80 ±
3.96 8.07 ± 1.55
123.72 ± 13.12
8
Red gram, dhal
(Cajanus cajan)
6
ND ND
202.07 ±
19.58 4.43 ± 1.00 5.76 ± 1.28
2.022 ±
0.62 53.82 ± 9.94
PULSES AND LEGUMES

S.No.
Common name
(Scientific name)
n=
µg/100g
1
Amaranthus
9
4.030 ±
0.61
1.96 ± 0.83 17.40 ± 7.0 6.90 ± 3.40 21.38 ± 4.21 6.21 ± 2.72 4.49 ± 2.30
2
Cabbage
capitata)
9 ND 0.12 ± 0.03 7.24 ± 1.40 2.79 ± 1.41 1.02 ± 0.34 0.79 ± 0.21 1.93 ± 0.46
3
Coriander leaves
6 0.79 ± 0.45 0.07 ± 0.02 36.60 ± 9.5 1.45 ± 0.25 32.91 ± 6.17 5.89 ± 1.54 9.6 ± 3.40
4
Fenugreek leaves
(Trigonella foenum graecum)
4 5.17 ± 0.59 0.68 ± 0.21
27.92 ±
7.07
36.97 ±
2.78
38.87 ±
4.418
4.24 ±
1.62
7.04 ± 2.0
5
Gogu leaves
5
0.496 ±
0.18
0.05 ± 0.02 45.30 ± 5.5 4.39 ± 1.35
65.44 ±
12.03
3.54 ± 1.39 7.68 ± 1.78
NVIF value 0.005
6
Spinach
(Spinacia oleracea)
5 0.12 ± 0.04 0.07 ± 0.04
23.40 ±
4.20
26.94 ±
4.90
1.19 ± 0.14
439.63 ±
2.78
7.41 ± 3.51
GREEN LEAFY VEGETABLES

Water soluble vitamins [µg/100g]
I.
Cereal grains and
products
Thiamine (B1)
Riboflavin
(B2)
Niacin
(B3)
Pantothenic acid
(B5)
Biotin (B7)
S. No. Name of the sample n
1
Bajra
(Pennisetum
typhoideum)
6 260 ± 22.80 205 ± 5.02 873 ± 55.29 4953 ± 519 636 ± 49.67
2
Jowar
(Sorghum vulgare)
5 352 ± 39.62 140 ± 12.92 1176 ± 137 682 ± 38.34 772 ± 106
3
Maize, dry
(Zea mays)
6 343 ± 40.82 90 ± 3.60 666 ± 92.01 561 ± 47.81 471 ± 84.00
4
Ragi
(Eleusine coracana)
4 187 ± 25.00 167 ± 5.91 340 ± 29.44 1735 ± 92.13 1055 ± 264
5
Rice, raw, milled
(Oryza sativa)
100 53 ± 20.64 47 ± 6.15 692 ± 132 347 ± 128 611 ± 144
6
Rice, puffed
(Oryza sativa)
6 61 ± 20.04 14 ± 1.79 1865 ± 95.24 630 ± 146 ND
7
Rice, flakes
(Oryza sativa)
6 138 ± 13.29 43 ± 8.07 1623 ± 146 481 ± 57.81 385 ± 87.99
8
Varagu
(Setaria italica)
5 144 ± 38.63 22 ± 6.64 1511 ± 59.94 691 ± 47 1560 ± 221
9
Wheat, whole
(Triticum aestivum)
52 465 ± 90.71 179 ± 15.59 1685 ± 205 825 ± 325 620 ± 180
10
Wheat flour, whole
(Triticum aestivum)
6 418 ± 44.01 192 ± 2.50 1400 ± 141 779 ± 313 761 ± 162
11
(Triticum aestivum)
6 156 ± 16.02 61 ± 8.86 765 ± 56.83 706 ± 108 608 ± 131
12
Wheat flour, semolina
(Triticum aestivum)
6 293 ± 36.39 41 ± 2.86 1156 ± 170 13481 ± 985 466 ± 95.22

I. Cereal grains and products Vitamin- B6 [µg/100g] Total folates (B9) [µg/100g]
S.
No.
Name of the sample n PM PL PN TOTAL B6
Tetrahyd
rofolate
Methyl
tetrahydr
o folate
Formyl
tetrahydr
o folate
Folic
acid
Total
folates
1
Bajra
6
47.85 ±
19.04
107 ±
15.04
35.31 ±
10.21
181 ±
20.25
3.37 ±
1.02
0.20 ±
0.15
139 ±
16.82
2.41 ±
0.780
145 ±
17.35
2
Jowar
(Sorghum vulgare)
5
20.28 ±
10.22
53.78 ±
17.11
7.90 ±
3.80
78.24 ±
17.20
1.77 ±
0.58
0.32 ±
0.18
112 ±
22.76
1.68 ±
0.438
116 ±
22.95
3
Maize, dry
(Zea mays)
6
29.28 ±
15.59
76.14 ±
24.56
15.37 ±
5.32
115.39 ±
36.82
1.35 ±
0.54
0.354 ±
0.00
197 ±
42.79
1.01 ±
0.66
200 ±
42.68
4
Ragi
(Eleusine coracana)
4
13.01 ±
2.61
17.75 ±
0.19
43.45 ±
16.60
72.21 ±
17.89
52.45 ±
12.40
ND
20.13 ±
5.88
1.05 ±
0.49
73.631 ±
17.63
5
Rice, raw, milled
(Oryza sativa)
100
15.96 ±
7.60
18.01 ±
11.38
15.71 ±
14.35
46.51 ±
25.08
10.71 ±
9.35
0.342 ±
0.35
44.80 ±
14.91
0.110 ±
0.14
55.97 ±
24.77
6
Rice, puffed
(Oryza sativa)
6
8.96
±2.60
24.10 ±
8.59
35.74 ±
9.35
68.80 ±
7.79
ND ND ND ND ND
7
Rice, flakes
(Oryza sativa)
6
22.45 ±
8.22
0.00 ±
0.00
26.56 ±
5.84
49.00 ±
12.99
ND ND ND ND ND
8
Varagu
(Setaria italica)
5
7.31 ±
1.54
3.61 ±
0.79
1.93 ±
0.47
11.35 ±
1.69
8.40 ±
1.03
ND
3.92 ±
0.85
ND
12.32 ±
0.794
9
Wheat, whole
(Triticum aestivum)
52
18.05 ±
4.99
84.98 ±
25.79
139 ±
32.98
239 ±
33.60
11.49 ±
9.72
0.708 ±
0.34
77.52 ±
21.63
0.753 ±
0.43
90.48 ±
32.14
10
Wheat flour, whole
(Triticum aestivum)
6
16.46 ±
7.96
41.90 ±
13.56
96.71 ±
17.70
152.80 ±
21.44
14.81 ±
5.89
0.73 ±
0.20
67.17 ±
11.50
2.31 ±
0.84
85.02 ±
17.40
11
(Triticum aestivum)
6
12.77 ±
3.15
0.00 ±
0.00
40.70 ±
14.58
50.78 ±
14.73
8.62 ±
1.77
0.25 ±
0.13
29.01 ±
7.31
3.96 ±
1.69
41.85 ±
9.13
12
Wheat flour, semolina
(Triticum aestivum)
6
26.38 ±
10.60
56.01 ±
20.86
115.49 ±
33.33
192 ±
51.78
3.29 ±
3.59
ND
14.59 ±
3.76
7.45 ±
1.66
25.33 ±
3.63

Wheat flour, whole
Water soluble
Vitamins (mg/100g)
East
India
West
India
North
India
South
India
Central
India
Nort-east
India
Min. Max. Avg. SD
B1 400 460 480 380 420 370 370 480 418 44
B2 188 191 195 194 193 193 188 195 192 3
B3 1260 1620 1510 1340 1270 1400 1260 1620 1400 142
B5 510 420 577 1150 1060 960 420 1150 779 314
B7 920 540 900 810 820 580 540 920 762 163
B6
PM 17.77 13.37 16.38 12.18 7.95 31.11 7.95 31.11 16.46 7.96
PL 33.20 38.84 65.65 33.24 49.98 30.50 30.50 65.65 41.90 13.56
PN 123 89 91 79 83 115 79 123 97 18
Total B6 174 139 171 122 141 170 122 174 153 21
B9
THF 22.43 8.13 10.79 15.56 10.91 21.04 8.13 22.43 14.81 5.89
MTHF 0.85 0.69 0.50 0.50 0.94 0.89 0.50 0.94 0.73 0.20
FTHF 78.53 47.31 63.16 66.43 69.68 77.92 47.31 78.53 67.17 11.51
FA 3.54 2.45 1.50 2.10 1.36 2.93 1.36 3.54 2.31 0.84
Total Folate 105 59 76 85 83 103 59 105 85 17
Water soluble vitamins-regional wise difference

Apple
Water soluble
Vitamins
(mg/100g)
East
India
West
India
North
India
South
India
Central
India
Nort-
east
India
Nort-
east
India
Min. Max. Avg. SD
B1 11.00 13.00 9.00 10.00 12.00 10.00 11.00 9.00 13.00 10.86 1.35
B2 2.00 2.00 3.00 2.00 2.00 1.00 2.00 1.00 3.00 2.00 0.58
B3
90.00 80.00 90.00 90.00 100.00 80.00 90.00 80.00 100.00 88.57 6.90
B5 680 810 1000 790 830 730 560 560 1000 771 137
B7 10.28 5.42 11.75 10.04 11.82 15.56 8.93 5.42 15.56 10.54 3.09
B6
PM 8.43 8.36 2.54 13.09 2.64 2.81 6.43 2.54 13.09 6.33 3.97
PL 24.79 11.80 17.30 20.48 24.60 14.43 22.03 11.80 24.79 19.35 5.02
PN 41.44 24.53 29.15 41.63 36.61 29.56 35.58 24.53 41.63 34.07 6.53
Total B6 410 550 410 360 490 520 440 360 550 454 68
B9
THF 0.85 0.66 0.68 0.78 0.70 1.37 0.92 0.66 1.37 0.85 0.25
MTHF 3.00 4.27 2.29 1.89 3.64 5.16 5.81 1.89 5.81 3.72 1.45
FTHF 79.33 80.45 82.72 79.90 105.02 110.91 106.27 79.33 110.91 92.08 14.47
FA 0.23 0.21 0.10 0.11 0.11 0.22 0.20 0.10 0.23 0.17 0.06
Total
Folate 83.42 85.59 85.80 82.68 109.47 117.65 113.20 82.68 117.65 96.83 15.76
Vit
C
AA
84.56 129.00 180.00 128.00 147.53 138.00 132.00 84.56 180.00
134.1
6 28.36
DHA 860 572 610 502 1331 696 1110 502 1331 812 308
Toal AA 865 401 241 502 1331 834 1483 241 1483 808 468

Chillies, dry
Water soluble
Vitamins
(mg/100g)
East
India
West
India
North
India
South
India
Central
India
Nort-
east
India
Min. Max. Avg. SD
B1 490 480 440 490 420 410 410 490 455 36
B2 435 419 432 435 428 446 419 446 433 9
B3 6140 7270 6680 6640 7670 7230 6140 7670 6938 552
B5 1620 1470 1890 1720 1540 1580 1470 1890 1637 149
B7 9.18 18.34 10.65 10.10 3.74 0.51 0.51 18.34 8.75 6.17
B6
PM
279.66 232.77 301.17 245.17 266.62 343.37 232.77
343.3
7
278.1
3 40.16
PL 1962 1817 3582 1874 1948 2069 1817 3582 2209 678
PN 2252 2067 3895 2130 2220 2416 2067 3895 2496 695
Total B6 470 370 430 490 410 400 370 490 428 45
B9
THF 268 284 268 257 264 263 257 284 267 9
MTHF 323 336 320 332 318 338 318 338 328 9
FA 19.30 19.49 18.80 19.15 19.61 19.67 18.80 19.67 19.34 0.33
Total
Folate 611 639 607 609 602 620 602 639 615 14

Water soluble vitamins (µg/100g)
I.
Cereal grains and
products
Thiamine (B1) Riboflavin (B2) Niacin (B3) Total folates
S. No. Name of the sample
1 Bajra 260 ± 22.80 205 ± 5.02 873 ± 55.29 145 ± 17.35
NVIF Data 330 250 2300 45.00
2 Jowar 352 ± 39.62 140 ± 12.92 1176 ± 137 116 ± 22.95
NVIF Data 370 130 3100 20.00
3 Maize, dry 343 ± 40.82 90 ± 3.60 666 ± 92.01 200 ± 42.68
NVIF Data 420 100 1800 20.00
4 Ragi 187 ± 25.00 167 ± 5.91 340 ± 29.44 73.631 ± 17.63
NVIF Data 420 190 1100 18.30
5 Rice, raw, milled 53 ± 20.64 47 ± 6.15 692 ± 132 55.97 ± 24.77
NVIF Data 60 60.00 1900 8.00
6 Rice, puffed 61 ± 20.04 14 ± 1.79 1865 ± 95.24 ND
NVIF Data 210 10.00 4100
7 Rice, flakes 138 ± 13.29 43 ± 8.07 1623 ± 146 ND
NVIF Data 210 50.00 4000 ---
8 Varagu 144 ± 38.63 22 ± 6.64 1511 ± 59.94 12.32 ± 0.794
NVIF Data 330 90.00 2000 23.00
9 Wheat, whole 465 ± 90.71 179 ± 15.59 1685 ± 205 90.48 ± 32.14
NVIF Data 450 170 5500 36.00
10 Wheat flour, whole 418 ± 44.01 192 ± 2.50 1400 ± 141 85.02 ± 17.40
NVIF Data 490 170 4300 35.80
11 Wheat flour, refined 156 ± 16.02 61 ± 8.86 765 ± 56.83 41.85 ± 9.13
NVIF Data 120 70.00 2400 ---
Cereal grains and its products

III.
Green Leafy
vegetables
S.No. Name of the sample
1 Amaranthus 3.09 ± 0.79 228 ± 37.59 689 ± 61.98 61.65 ± 7.17
NVIF Data 10.00 180 --- ---
2
Amaranthus,
spinosus
ND 98.49 ± 11.12 589 ± 66.59 3059 ± 1038
NVIF Data --- --- --- ---
3 Cabbage 34.17 ± 4.29 28.89 ± 6.01 258 ± 29.69 25.25 ± 3.49
NVIF Data 60.00 90.00 400 23.00
4 Coriander leaves 94.29 ± 6.07 46.70 ± 3.49 729 ± 21.68 77.73 ± 16.64
NVIF Data 50.00 60.00 800 ---
5 Fenugreek leaves 113 ± 11.81 149 ± 23.01 712 ± 51.23 65.49 ± 3.74
NVIF Data 40.00 310 800 ---
6 Gogu leaves 134 ± 23.02 55.83 ± 8.05 571 ± 39.91 77.28 ± 13.32
NVIF Data 70.00 390 1100 ---
7 Pumpkin leaves 68.67 ± 5.58 131 ± 28.73 1490 ± 126 757 ± 92.35
NVIF Data --- --- --- ---
8 Spinach 1.78 ± 0.60 94.47 ± 7.79 323 ± 19.56 1072 ± 279
NVIF Data 30.00 260 500 123
Green Leafy Vegetables

IV. Roots and tubers
S. No.
Name of the
sample
1 Beet root 10.92 ± 2.62 11.04 ± 2.22 205 ± 14.14 78.82 ± 9.49
NVIF Data 40.00 90.00 400 ---
2 Carrot 36.69 ± 3.96 31.76 ± 2.37 130 ± 15.81 27.22 ± 6.93
NVIF Data 40.00 20.00 600 15.00
3 Colocasia 57.92 ± 6.79 27.53 ± 2.04 186 ± 6.06 61.52 ± 6.37
NVIF Data 90.00 30.00 400 54.00
4 Onion (Big) 37.17 ± 6.15 7.50 ± 0.84 90.00 ± 20.98 46.71 ± 4.15
NVIF Data 80.00 10.00 400 6.00
5 Potato 66.50 ± 13.98 9.00 ± 0.93 678 ± 53.03 88.22 ± 13.54
NVIF Data 100 10.00 1200 7.00
6 Radish 26.96 ± 5.13 21.84 ± 3.57 300 ± 46.51 ND
NVIF Data 60.00 20.00 500 ---
7 Tapioca 63.38 ± 10.19 17.95 ± 4.36 455 ± 15.81 322 ± 25.63
NVIF Data 50.00 10.00 300 ---
8 Yam, elephant 38.33 ± 3.87 9.50 ± 0.87 210 ± 23.45 29.29 ± 6.47
NVIF Data 60.00 70.00 700 ---
9 Yam, ordinary 37.70 ± 3.07 25.23 ± 5.70 263 ± 22.80 28.63 ± 1.42
NVIF Data 70.00 --- 700 17.50
Roots and Tubers

S.No.
Common name
(Scientific name)
n=
Vit D (µg/100g) Vit K (µg/100g)
D2 K1
1
Bajra
6 164.06±30.93 ND
2 Jowar (Sorghum vulgare) 5 39.61±2.97 43.82±4.84
3 Maize, dry (Zea mays) 6 33.60±2.82 ND
4 Ragi (Eleusine coracana) 4 40.98±3.38 ND
5
Rice, raw, milled
(Oryza sativa)
100 ND ND
6
Wheat, whole
(Triticum aestivum)
52 18.87±6.25 ND
7 Wheat flour, whole 6 14.43±2.68 ND
8 Wheat flour, refined 6 6.73±0.96 ND
9 Wheat flour, semolina 6 8.19±0.81 ND
Vitamin D & K in cereals
Note: Values are mean ±SD; n=sample size; ND, Not detected

Pulses and legumes
S.No.
Common name
(Scientific name)
n=
D2 K1
1
Bengal gram, whole
(Cicer arietinum)
6 192.54±16.74 ND
2 Bengal gram, dhal 6 175.38±17.36 ND
3
Black gram, whole
6 338.37±27.94 121.78±8.50
4 Black gram, dhal 6 248.96±17.02 83.37±4.54
5
Green gram, whole
6 337.22±47.91 12.63±1.23
6 Green gram, dhal 6 199.41±25.24 8.35±0.81
7
Red gram, whole
(Cajanus cajan)
6 277.97±4.98 91.83±7.96
8 Red gram, dhal 6 211.90±8.02 66.33±8.18
LOSS of Vitamin D & K content
in dhals vs. whole of pulses

S.No.
Common name
(Scientific name)
n=
D2 K1
1
Amaranthus (Amaranthus gangeticus)
9 35.49±1.73 292.10±33.34
2
(Amaranth spinosus) 6 15.17±0.24 443.03±3.19
3
Cabbage
(Brassica oleracea var. capitata) 9 0.20±0.02 7.41±0.23
4
Coriander leaves
(Coriandrum sativum) 6 3.48±0.26 285.31±3.21
5
Fenugreek leaves
(Trigonella foenum graecum) 4 2.31±0.29 434.80±2.74
6
Gogu leaves(Hibiscus cannabinus)
5 4.27±0.12 434.14±2.66
7
Pumpkin leaves (Cucurbita maxima)
3 32.20±0.85 243.50±4.44
8
Spinach (Spinacia oleracea)
5 0.26±0.03 324.86±2.46
Vitamin D & K in Green leafy vegetables

S.No
Common name
(Scientific name)
n=
Vit A
(Retinol)
(µg/100g)
Vit D (µg/100g)
Vit K
(µg/100g)
D3
25-OH-
D3
K2
1a
Chicken, leg
(Gallus bankiva
murghi)
4 ND 98.81 0.2 41.3
1b Chicken, thigh 4 ND 56.48 0.1 23.5
1c Chicken, chest 4 ND 72.29 0.15 19.2
1d Chicken, wings 4 ND 46.19 0.1 9.88
2 Egg hen 5
478.41±
17.63
20.27±
2.88
3.62±
0.51
57.60±
1.41
Vitamin D & K in meat and egg

S.
No.
Common name
(Scientific name)
n=
Tocopherol (µg/100g) Tocotrienol(µg/100g)
α β γ δ α β γ
1
Rice, raw, hand pounded
(Oryza sativa)
9 500±22 22±1.9 100±3.0 70±3 90±4
2
Wheat, whole
(Triticum aestivum)
52 450±24 32±9 26±0.12 590±25
3
Bengal gram, whole
(Cicer arietinum)
6 1550±120
1330±
170
80±1
4
Soya bean
(Glycine max Merr.)
7 1070±70
2390±
210
540±14 50±2
5
Gogu leaves
5 4640±330
8990±
540
6
Colocasia
(Colocasia antiquorum)
6 330±20 80±10 130±20
7
Cluster beans
(Cyamopsis tetragonobola)
5 760±8 300±4 40±1
70±1
8 Kovai (Coccinia cordifolia) 7 700±20 140±10
9
Mango, green
(Mangefera indica)
6 1910±150 ND 170±20
10
Mustard Seeds
(Brassica nigra)
6 1190±120
4180±
330
1270±23
1140±
40
11
Chillies, dry
(Capsicum annum)
1 20310±254
1320±
130
12
Garlic, dry
(Allium sativum)
6 1490±50
Vitamin-e content in Various food groups

RICH food SOURCES OF
VitaminS A, D, E & K
S.No.
A
(Retinol)
(µg/100g)
D
(D2 + D3 +
25-OH-D3)
(µg/100g)
E
(Tocopherol+
Tocotrienols)
(mg/100g)
K
(Phylloquinone+
Menaquinone)
(µg/100g)
1
Egg
(478)
Black gram
(338)
Chillies
(21)
Drumstick
(358)
2 -
Green gram
(336)
Gogu leaves
(14)
Chicken, leg
(273)
3 -
Bajra
(164)
Pumpkin
leaves (8)
Blackgram
(122)
4 -
Coriander
(130)
Mango, green
(2)
Red gram
(92)
5 -
Chicken, leg
(98)
Knol-khol
(1.6)
Pumpkin
(83)

FAT SOLUBLE VITAMINS
I.D. REGION SAMPLE NAME
VITAMIN D [µg/100g] VITAMIN K [µg/100g]
D2 K1
18 EI Green gram dhal 215.53 9.00
18 WI Green gram dhal 208.69 7.30
18 NI Green gram dhal 162.83 9.50
18 SI Green gram dhal 225.45 7.70
18 CI Green gram dhal 210.85 8.20
18 NE Green gram dhal 173.09 8.40
Avg. 199.41 8.35
SD 25.24 0.81
Range 162.83 – 225.45 7.30 – 9.50
FAT SOLUBLE VITAMINS
VITAMIN D [µg/100g] VITAMIN K [µg/100g]
D2 K1
044-2 EI Tomato Ripe (LOCAL) 12.95 18.9
044-2 WI Tomato Ripe (LOCAL) 13.93 12.8
044-2 NI Tomato Ripe (LOCAL) 11.54 17.3
044-2 SI Tomato Ripe (LOCAL) 15.93 19.5
044-2 CI Tomato Ripe (LOCAL) 10.98 16.2
044-2 NE Tomato Ripe (LOCAL) 9.11 12.1
Avg. 12.41 16.13
SD 2.40 3.09
Range 9.11 – 15.93 12.10 – 19.50
Regional variations among Vitamin- D & K content in foods

Phytosterols_Cereal Grains & Products
S.No.
Common name
(Scientific Name)
N
Phytosterols (mg/100g)
Campesterol Stigmasterol β-Sitosterol
1 Bajra (Pennisetum typhoideum) 6 14.66 2.13 4.85 0.41 74.49 6.93
2 Jowar (Sorghum vulgare) 5 21.41 2.22 5.65 0.68 42.68 6.66
3 Maize, dry (Zea mays) 6 11.48 1.73 3.93 0.73 75.96 12.92
4 Ragi (Eleusine coracana) 4 3.72 1.58 1.08 0.29 36.60 16.16
5 Rice, raw, milled (Oryza sativa ) 100 3.59 0.96 1.58 0.34 20.87 5.12
6 Rice, puffed (Oryza sativa ) 6 2.66 0.53 1.3 0.24 16.17 2.39
7 Rice, flakes (Oryza sativa) 6 4.90 0.82 2.38 0.34 26.81 4.92
8 Varagu (Setaria italica) 5 3.82 2.16 3.28 1.87 31.45 11.37
9
Wheat flour, whole (Triticum
aestivum)
6 7.43 1.60 7.21 1.85 41.26 8.37
10
Wheat flour, refined (Triticum
aestivum)
6 4.44 0.68 0.53 0.10 29.34 5.05
11
Wheat flour, semolina (Triticum
aestivum)
6 8.13 2.19 1.11 0.30 42.38 12.75
Note : Values are expressed as Mean SD

Phytosterols _Pulses & Legumes
S.No.
Common name
(Scientific Name)
N
1 Bengal gram, whole (Cicer arietinum) 6 6.91 1.05 5.61 0.82 82.52 6.37
2 Bengal gram, dhal (Cicer arietinum) 6 7.58 1.11 3.11 0.30 79.69 5.57
3
Green gram, whole (Phaseolus aureus
Roxb.) 6
3.22 0.53 11.65 1.98 54.86 5.72
4
Green gram, dhal (Phaseolus aureus
Roxb.) 6
2.75 0.65 10.70 2.84 47.57 8.83
5 Red gram, whole (Cajanus cajan) 6 7.00 1.36 10.98 1.63 70.45 11.56
6 Red gram, dhal (Cajanus cajan) 6 7.53 0.64 11.43 1.19 73.19 8.84
7
Bengal gram, roasted (Cicer
arietinum) 7
11.89 1.02 4.94 1.11 113.64 5.97
8 Cow pea (Vigna catjang) 7 7.42 1.43 24.37 3.05 46.45 10.09
9
Field bean, dry (Phaseolus vulgaris
L.) 7
2.81 0.84 31.76 4.87 40.70 8.34
10 Peas, dry (Pisum sativum) 6 5.42 0.81 2.65 0.39 75.09 8.89
11 Peas, green (Phaseolus aureus Roxb.)
6
9.69 1.41 4.33 0.45 115.36 13.17
12 Rajmah (Phaseolus vulgaris) 11 2.73 0.42 16.45 1.32 62.72 7.05
13 Soya bean (Glycine max Merr.) 7 11.49 3.68 12.47 5.56 82.23 20.97
Note : Values are expressed as Mean SD

Phytosterols _Green Leafy Vegetables
S.No.
Common name
(Scientific Name)
N
1
Amaranthus
(Amaranthus
gangeticus)
9 ND 27.32 14.71 127.71 25.27
2 Amaranthus spinosus 6 5.15 1.94 31.37 4.23 170.14 15.28
3
Cabbage (Brassica
oleracea var. capitata)
9 27.11 1.24 2.56 0.94 135.55 10.83
4
Coriander leaves
6 5.27 0.44 50.42 4.20 94.63 9.10
5
Fenugreek leaves
(Trigonella foenum
graecum)
4 11.60 2.15 15.43 1.87 173.66 17.82
6
Gogu leaves (Hibiscus
cannabinus)
5 32.17 4.97 34.00 6.67 315.24 78.98
7
Pumpkin leaves
(Cucurbita maxima)
3 2.41 0.48 12.27 3.38 98.45 11.81
8
Spinach (Spinacia
oleracea)
5 9.65 0.85 51.78 3.22 156.29 14.93
Note : Values are expressed
as Mean SD

Cereal Grains & Products
S.No.
Common name
(Scientific Name)
N
Oligosaccharides (g/100g)
Raffinose Stachyose Verbascose Ajucose
1 Bajra (Pennisetum typhoideum) 6 0.08 0.04 0.01 0.001 ND ND
2 Jowar (Sorghum vulgare) 5 0.01 0.001 0.02 0.001 ND ND
3 Maize, dry (Zea mays) 6 ND ND ND ND
4 Ragi (Eleusine coracana) 4 0.01 0.002 ND ND ND
5
Rice, parboiled, milled (Oryza
sativa )
1 ND ND ND ND
6
Rice, raw, hand pounded (Oryza
sativa )
9 ND ND ND ND
7 Rice, puffed (Oryza sativa ) 6 ND ND ND ND
8 Rice, flakes (Oryza sativa) 6 ND ND ND ND
Note : Values are expressed as
Mean SD; N-No.of Samples
Raffinose Family Oligosaccharides

Raffinose Family Oligosaccharides_ Pulses & Legumes
S.No.
Common name
(Scientific Name)
N
Oligosaccharides (g/100g)
Raffinose Stachyose Verbascose Ajucose
1
Bengal gram, whole (Cicer
arietinum)
6 0.23 0.06 0.57 0.13 ND ND
2
Bengal gram, dhal (Cicer
arietinum)
6 0.23 0.05 0.60 0.51 ND ND
3
Black gram, whole (Phaseolus
mungo Roxb.)
6 0.02 0.01 0.17 0.05 0.99 0.13 0.05 0.02
4
Black gram, dhal (Phaseolus
mungo Roxb.)
6 0.03 0.01 0.17 0.05 1.13 0.16 0.06 0.03
5
Green gram, whole (Phaseolus
aureus Roxb.)
6 0.11 0.05 0.30 0.07 1.57 0.31 0.03 0.02
6
Green gram, dhal (Phaseolus
aureus Roxb.)
6 0.07 0.01 0.32 0.06 0.90 0.12 0.02 0.02
7 Red gram, whole (Cajanus cajan) 6 0.24 0.07 0.64 0.17 0.61 0.14 ND
8 Red gram, dhal (Cajanus cajan) 6 0.33 0.05 0.81 0.12 0.61 0.14 ND
9
Horse gram, whole (Dolicus
biflorus)
6 0.04 0.02 1.59 0.24 ND ND
10 Rajmah (Phaseolus vulgaris) 11 0.05 0.02 1.32 0.29 0.02 0.01 ND
11 Soya bean (Glycine max Merr.) 7 0.33 0.08 1.98 0.42 0.04 0.02 ND
Note : Values are expressed as
Mean SD;N-No.of Samples

Fatty Acid Profile of Cereals grains & Products
Fatty Acid
Bajra
(Pennisetum
typhoideum)
Jowar
(Sorghum
vulgare)
Ragi
(Eleusine
coracana)
Wheat,
whole
(Triticum
aestivum)
Wheat
flour, whole
(Triticum
aestivum)
Wheat
flour,
refined
(Triticum
aestivum)
Wheat
flour,
semolina
(Triticum
aestivum)
N 6 5 4 52 6 6 6
Total Fat
(g/100g)
5.31 0.48 3.28 0.27 1.82 0.12 2.83 0.33 2.83 0.33 1.73 0.36 2.25 0.22
C16:0
(Palmitic)
18.72 0.17 14.85 0.60 21.60 1.05 17.83 0.66 17.50 0.38 18.8 0.70 17.02 0.79
C18:0 (Stearic) 3.26 0.46 1.41 0.08 2.06 0.24 1.31 0.11 1.32 0.27 1.58 0.43 1.48 0.32
C18:1n9c
(Oleic)
26.58 0.48 31.23 1.29
43.99
0.80
14.13 1.04 13.54 0.85 10.54 1.02 14.26 1.65
C18:2n6c
(Linoleic)
47.13 0.76 50.53 1.47 27.29 0.75
62.56
0.82
63.55
1.05
65.51
1.78
63.23
1.66
C18:3n3
(Linolenic)
3.58 0.22 1.98 0.43 5.06 0.96
4.16
0.31
4.10
0.16
3.57
0.19
4.01
0.16
TSFA 22.45 0.46 16.26 0.66 23.66 1.26 19.15 0.67 18.82 0.61 20.38 1.06 18.49 0.97
TMUSFA 26.83 0.42 31.23 1.29 43.99 0.80 14.13 1.04 13.54 0.85 10.54 1.02 14.26 1.65
TPUFA 50.74 0.86 52.51 1.69 32.35 1.15
66.72
0.90
67.54
0.96
69.08
1.88
67.24
1.65
NOTE : Values are expressed as %FAME,Mean SD
TSFA-Total Saturated Fatty acids; TMUFA-Total Mono Unsaturated Fatty acids;; TPUFA-Total Poly
Unsaturated Fatty acids.
ND: Not Detected, N-No.of Samples

Fatty Acid Profile of Pulses & Legumes
Fatty acids
Bengal gram,
whole
(Cicer
arietinum)
Bengal
gram, dhal
(Cicer
arietinum)
Black gram,
whole
(Phaseolus
mungo Roxb.)
Black gram,
dhal
(Phaseolus
mungo Roxb.)
Red gram,
whole
(Cajanus
cajan)
Red gram,
dhal
(Cajanus
cajan)
N 6 6 6 6 6 6
Total Fat
(g/100g)
5.08 0.28 4.98 0.45 1.77 0.28 1.70 0.13 2.85 0.71 2.69 0.35
C16:0
(Palmitic)
10.58 0.53 11.14 0.76 18.82 1.10 18.84 1.22 23.16 2.63 22.32 0.41
C18:0
(Stearic)
1.58 0.18 1.36 0.07 4.09 0.56 4.35 0.76 3.99 0.43 3.52 0.22
C18:1n9c
(Oleic)
23.81 0.79 22.51 0.70 14.05 0.71 15.76 1.04 9.47 4.15 8.84 0.68
C18:2n6c
(Linoleic)
59.96
1.28
61.05
1.37
10.34 0.60 13.00 1.40
57.37
2.82
60.02
0.51
C18:3n3 (α-
Linolenic)
3.18 0.18 3.04 0.14
52.69
2.52
48.05
2.46
6.02 2.29 5.30 0.46
TSFA 12.52 0.75 12.85 0.77 22.62 1.59 23.19 1.94 27.14 2.86 25.84 0.52
TMUSFA 24.34 0.84 23.06 0.70 14.05 0.71 15.76 1.04 9.47 4.15 8.84 0.68
TPUFA 63.14 1.36 64.06 1.35 63.03 1.97 61.05 2.65 63.38 1.56 65.31 0.29
NOTE : Values are expressed as %FAME,Mean SD
TSFA-Total Saturated Fatty acids,TMUFA-Total Mono Unsaturated Fatty acids,TPUFA-Total Poly Unsaturated Fatty acids.
ND: Not Detected, N-No.of Samples

Fatty Acid Profile of Condiments & Spices
Fatty Acids
Chillies, dry
(Capsicum
annum)
Chillies,
green
(Capsicum
annum)
Coriander,
seeds
(Coriandrum
sativum)
Cumin,
seeds
(Cuminum
cyminum)
Garlic, dry
(Allium
sativum)
Ginger,
fresh
(Zinziber
officinale)
Tamarind,
pulp
(Tamarindus
indicus)
Turmeric,
powder
(Curcuma
domestica)
N 1 28 6 6 10 6 6 6
Total Fat
(g/100g)
14.27 0.93 1.0 0.75 18.74 0.77 21.42 0.85 1.55 0.64 0.76 0.09 1.91 0.66 4.29 0.55
C16:0
(Palmitic)
17.45 0.79 14.88 1.10 4.35 0.25 3.77 0.11 22.83 1.04 25.31 1.98 26.42 1.20 18.88 1.39
C18:0
(Stearic)
2.75 0.09 3.56 0.60 1.01 0.04 0.74 0.03 2.31 0.59 3.09 0.61 4.18 0.44
18.11
2.47
C18:1n9c
(Oleic)
12.62 1.32 4.79 0.60
77.25
0.96
62.67
0.21
10.52 2.75 10.46 1.32 42.95 2.34 11.05 2.03
C18:2n6c
(Linoleic)
60.02 2.22
66.08
3.01
15.40 0.52 32.07 0.14 54.60 2.35 44.12 1.07 6.59 1.98 38.51 0.76
C18:3n3 (α-
Linolenic)
3.56 0.27 7.05 1.06 0.31 0.04 0.33 0.03 6.43 1.34 11.77 1.65
14.84
2.26
9.00 0.87
TSFA 22.53 0.99 21.26 2.38 6.56 0.43 4.66 0.15 28.09 1.77 33.65 2.04 35.61 2.21 41.44 1.83
TMUSFA 13.89 1.22 5.60 0.41 77.73 0.93 62.93 0.21 10.88 2.76 10.46 1.32 42.95 2.34 11.05 2.03
TPUFA 63.57 2.00 73.13 2.13 15.71 0.56 32.40 0.15 61.04 3.43 55.89 1.22 21.44 1.18 47.51 1.17

Fatty Acid Profile of Cereals _NVIF Comparison
Fatty Acid
Year
Bajra
(Pennisetum
typhoideum)
Jowar
(Sorghum
vulgare)
Maize, dry
(Zea mays)
Ragi
(Eleusine
coracana)
Wheat, whole
(Triticum
aestivum)
NVIF 5.50 3.30 4.80 1.50 2.90
Total Fat 2012 5.31 3.28 4.23 1.82 2.83
C16:0 (Palmitic)
NVIF 1.00 0.50 0.70 0.30 0.40
2012 0.99 0.49 0.58 0.39 0.50
C18:0 (Stearic)
NVIF 0.24 0.07 0.20 0.02 0.10
2012 0.17 0.05 0.08 0.04 0.04
C18:1n9c (Oleic)
NVIF 1.20 1.00 1.10 0.70 0.30
2012 1.41 1.02 1.08 0.80 0.40
C18:2n6c (Linoleic)
NVIF 2.20 1.50 2.20 0.30 1.10
2012 2.50 1.66 2.41 0.50 1.77
C18:3n3 (Linolenic)
NVIF 0.13 0.05 0.05 0.05 0.17
2012 0.19 0.06 0.06 0.09 0.12
TSFA
NVIF 1.24 0.57 0.90 0.32 0.50
2012 1.19 0.53 0.67 0.43 0.54
TMUSFA
NVIF 1.20 1.00 1.10 0.70 0.30
2012 1.42 1.02 1.09 0.80 0.40
TPUFA
NVIF 2.33 1.55 2.25 0.35 1.27
2012 2.69 1.72 2.48 0.59 1.89
Note : Values are expressed as Mean, g/100g
TSFA-Total Saturated Fatty Acids;TMUSFA-Total Monounsaturated Fatty Acids; TPUFA-Total Polyunsaturated
Fatty Acids

Fatty Acid Profile of Legumes_NVIF Comparison
Fatty acids Year
Cow pea
(Vigna
catjang)
Peas, dry
(Pisum
sativum)
Rajmah
(Phaseolus
vulgaris)
Soya bean
(Glycine max
Merr.)
Total Fat
NVIF 2.90 2.10 2.20 20.00
2012 2.65 1.95 2.12 12.34
C16:0 (Palmitic)
NVIF 0.60 0.20 0.30 1.40
2012 0.63 0.25 0.37 1.56
C18:0 (Stearic)
NVIF 0.10 0.06 0.04 0.80
2012 0.09 0.07 0.05 0.40
C18:1n9c (Oleic)
NVIF 0.20 0.40 0.20 5.40
2012 0.22 0.51 0.16 2.88
C18:2n6c (Linoleic)
NVIF 0.80 0.80 0.50 10.40
2012 1.09 0.94 0.60 6.40
C18:3n3 (α-Linolenic)
NVIF 0.50 0.15 0.70 1.40
2012 0.55 0.19 0.95 0.97
TSFA
NVIF 0.80 0.26 0.40 2.20
2012 0.78 0.32 0.41 2.05
TMUSFA
NVIF 0.20 0.40 0.20 5.40
2012 0.23 0.51 0.16 2.92
TPUFA
NVIF 1.30 0.95 1.20 11.80
2012 1.64 1.12 1.55 7.37
TSFA-Total Saturated Fatty Acids;TMUSFA-Total Monounsaturated Fatty Acids; TPUFA-Total
Polyunsaturated Fatty Acids

Fatty Acid Profile of Pulses_NVIF Comparison
Fatty acids Year
Bengal gram,
whole (Cicer
arietinum)
Black gram,
whole
(Phaseolus
mungo
Roxb.)
Green gram,
whole
(Phaseolus
aureus Roxb.)
Red gram,
whole
(Cajanus
cajan)
Total Fat
NVIF 6.9 1.70 1.70 2.20
2012 5.08 1.77 1.76 2.85
C16:0 (Palmitic)
NVIF 0.50 0.20 0.40 0.40
2012 0.54 0.33 0.45 0.66
C18:0 (Stearic)
NVIF 0.07 0.05 0.05 0.08
2012 0.08 0.07 0.08 0.11
C18:1n9c (Oleic)
NVIF 1.20 0.20 0.05 0.10
2012 1.21 0.25 0.06 0.27
C18:2n6c (Linoleic)
NVIF 3.50 0.10 0.60 1.00
2012 3.05 0.18 0.82 1.64
NVIF 0.20 0.70 0.20 0.10
2012 0.16 0.93 0.35 0.17
TSFA
NVIF 0.57 0.30 0.45 0.48
2012 0.64 0.40 0.53 0.77
TMUSFA
NVIF 1.20 0.20 0.05 0.10
2012 1.24 0.25 0.06 0.27
TPUFA
NVIF 3.70 0.80 0.80 1.10
2012 3.21 1.12 1.17 1.81
TSFA-Total Saturated Fatty Acids;TMUSFA-Total Monounsaturated Fatty Acids; TPUFA-Total Polyunsaturated Fatty
Acids

Fatty Acid Profile of Condiments & Spices_NVIF Comparison
Fatty Acids Year
Chillies, dry
(Capsicum annum)
Coriander, seeds
Cumin, seeds
(Cuminum cyminum)
Total Fat (g/100g)
NVIF 17.00 20.00 9.00
2012 14.27 18.74 21.42
C16:0 (Palmitic)
NVIF 2.20 0.60 0.30
2012 2.49 0.82 0.81
C18:0 (Stearic)
NVIF 0.34 0.10 0.08
2012 0.39 0.19 0.16
C20:0 (Arachidic)
NVIF ND ND ND
2012 0.06 0.04 0.03
C16:1 (Palmitoleic)
NVIF ND ND ND
2012 0.06 0.04 0.06
C18:1n9c (Oleic)
NVIF 1.80 12.50 4.70
2012 1.80 14.48 13.42
C18:2n6c (Linoleic)
NVIF 9.10 3.00 2.10
2012 8.56 2.89 6.87
NVIF 0.26 0.02 0.48
2012 0.51 0.06 0.07
TSFA
NVIF 2.54 0.70 0.38
2012 3.22 1.23 1.00
TMUSFA
NVIF 1.90 12.50 4.70
2012 1.98 14.57 13.48
TPUFA
NVIF 9.36 3.02 2.58
2012 9.07 2.94 6.94
TSFA-Total Saturated Fatty Acids;TMUSFA-Total Monounsaturated Fatty Acids; TPUFA-Total Polyunsaturated Fatty Acids

Fatty Acid Profile of Nuts & Oil Seed_NVIF Comparison
Fatty Acids Year
Coconut, dry
(Cocos nucifera)
Ground nut
(Arachis hypogea)
Mustard Seeds
(Brassica nigra)
Total Fat (g/100g)
NVIF 40.00 40.00 40.00
2012 53.49 37.72 30.94
C8:0 (Caprylic)
NVIF ND ND ND
2012 3.02 ND ND
C10:0 (Capric)
NVIF ND ND ND
2012 2.87 ND ND
C12:0 (Lauric)
NVIF ND ND ND
2012 25.94 ND ND
C14:0 (Myristic)
NVIF ND ND ND
2012 10.77 ND ND
C16:0 (Palmitic)
NVIF 8.00 3.50 0.40
2012 4.51 4.34 0.85
C18:0 (Stearic)
NVIF 4.00 1.70 0.20
2012 1.41 1.36 0.38
C18:1n9c (Oleic)
NVIF 3.20 21.00 5.00
2012 3.88 17.32 3.56
C22:1n9 (Erucic)
NVIF ND ND 22.00
2012 ND ND 13.81
C18:2n6c (Linoleic)
NVIF 0.60 10.00 5.00
2012 1.01 12.00 4.90
NVIF ND 0.20 3.50
2012 ND ND 3.28
TSFA
NVIF 36.00 8.80 2.00
2012 48.60 8.03 2.05
TMUSFA
NVIF 3.20 21.00 27.00
2012 3.88 17.69 19.83
TPUFA
NVIF 0.60 10.20 8.50
2012 1.01 12.00 9.06

RIDGE GOURD - 69.1
FATTY ACIDS EI WI NI SI NE CI AVG. SD
C14:0 Myristic 1.01 0.64 0.54 1.07 0.51 0.47 0.71 0.27
C16:0 Palmitic 36.27 46.63 36.17 57.46 39.96 34.72 41.87 8.77
C18:0 Stearic 5.47 6.73 4.93 8.40 5.83 4.81 6.03 1.35
C20:0 Arachidic 0.99 1.23 0.87 1.43 1.08 1.15 1.12 0.19
C22:0 Behenic 1.52 1.41 1.40 1.72 1.59 1.32 1.49 0.15
C24:0 Lignoceric 1.99 2.08 1.75 2.44 2.41 1.80 2.08 0.29
C16:1 Palmitoleic 0.64 1.53 0.60 1.28 1.83 0.45 1.06 0.57
C18:1n9c Oleic 1.49 1.48 1.67 2.24 1.09 2.00 1.66 0.41
C18:2n6c Linoleic 26.24 23.87 24.36 17.22 23.46 24.27 23.24 3.10
C18:3n3 α - Linolenic 24.39 14.39 27.71 6.73 22.25 29.00 20.75 8.59
TSFA 47.25 58.73 45.65 72.53 51.37 44.28 53.30 10.76
TMUFA 2.12 3.01 2.27 3.52 2.93 2.45 2.72 0.53
TPUFA 50.63 38.26 52.08 23.96 45.71 53.27 43.98 11.25

COW PEA - 96.1
FATTY ACIDS CI EI NI NE WI SI AVE. SD
C16:0 PALMITIC 25.23 25.50 15.19 24.21 25.57 25.83 23.59 4.15
C18:0 STEARIC 3.98 3.43 3.28 3.88 3.68 3.76 3.67 0.27
C20:0 ARACHIDIC 0.72 0.48 0.34 0.66 0.72 0.68 0.60 0.16
C22:0 BEHENIC 1.40 0.72 0.58 1.23 1.30 1.35 1.10 0.35
C24:0 LIGNOCERIC 0.43 0.28 0.21 0.39 0.50 0.47 0.38 0.11
C18:1n9c OLEIC 7.80 5.90 15.25 8.89 6.25 6.58 8.45 3.51
C20:1n9 EICOSAENOIC 0.33 0.28 0.20 0.25 0.27 0.29 0.27 0.04
C18:2n6c LINOLEIC 38.77 38.63 52.55 41.27 38.18 37.98 41.23 5.67
C18:3n3 LINOLENIC 21.34 24.77 12.40 19.22 23.53 23.05 20.72 4.51
TSFA 31.76 30.42 19.60 30.37 31.77 32.10 29.33 4.83
TMUFA 8.13 6.18 15.45 9.13 6.52 6.87 8.71 3.48
TPUFA 60.11 63.40 64.96 60.49 61.71 61.04 61.95 1.87

Campesterol Stigmasterol b Sitosterol
mg/100g
11 CI Chillies dry 23.42 5.93 104.39
11 NE Chillies dry 16.88 4.54 86.73
11 WI Chillies dry 13.56 4.55 78.51
11 SI Chillies dry 14.64 4.76 83.46
11 NI Chillies dry 12.91 6.75 59.64
11 EI Chillies dry 16.53 5.49 84.61
Min. 12.91 4.54 59.64
Max. 23.42 6.75 104.39
Avg. 16.32 5.34 82.89
SD 3.82 0.89 14.42
Inter-regional Variations in Phytosterols

mg/100g
29 CI Onion(big) 5.27 1.83 31.32
29 NE Onion(big) 4.00 3.64 52.72
29 WI Onion(big) 3.89 1.02 38.73
29 EI Onion(big) 3.32 3.15 50.97
29 SI Onion(big) 3.20 3.50 55.11
29 NI Onion(big) 5.17 2.28 66.84
Min. 3.20 1.02 31.32
Max. 5.27 3.64 66.84
Avg. 4.14 2.57 49.28
SD 0.89 1.04 12.58

mg/100g
32 CI Plantain,green 11.5 17.3 64.22
32 NI Plantain,green 12.27 18.92 67.11
32 NE Plantain,green 6.12 13.69 48.67
32 WI Plantain,green 5.17 3.84 41.56
32 EI Plantain,green 11.04 18.77 58.64
32 SI Plantain,green 7.91 6.41 56.40
Min. 5.17 3.84 41.56
Max. 12.27 18.92 67.11
Avg. 9.00 13.16 56.10
SD 3.01 6.55 9.60

S.
No
Name of the Sample n
Super oxide radical activity DPPH inhibition activity FRAP
Lipid soluble
(nmol/g
TEAC)
Water
soluble
(nmol/g
AEAC)
Lipid
soluble
%DPPH
Water
soluble
%DPPH
(mg/100g
AEAC)
1
Cauliflower
(Brassica oleracea var. botrytis)
8 319±198 655±872 25.39±5.44 22.75±5.13 15.85±14.12
2
Cluster beans
(Cyamopsis tetragonobola)
5 1502±536 2722±1386 27.45±5.80 12.09±1.84 6.26±5.22
3
Cucumber
(Cucumis sativus)
15 110±66 128±163 23.10±5.60 11.89±2.93 4.59±3.39
4
Field beans, tender
(Vicia faba)
7 900±505 4261±5753 17.09±2.33 14.09±0.99 5.70±2.66
5
French beans
(Phaseolus vulgaris)
6 191±102 252±301 21.18±2.46 18.59±1.47 5.36±7.18
6
Kovai
(Coccinia cordifolia)
7 150±60 149±67 16.82±1.28 8.54±1.20 10.29±11.64
7
Ladies fingers
(Abelmoschus esculentus)
6 339±131 559±268 38.07±5.47 12.69±2.59 9.40±14.2
8
Pumpkin
(Cucurbita maxima)
7 85±32 33±21 17.60±1.17 4.75±0.90 7.59±10.99
9
Ridge gourd
(Luffa acutangula)
9 144±104 138±225 20.72±6.50 14.51±3.38 3.79±2.04
10
Snake gourd
(Trichosanthes anguina)
9 78±81 64±111 13.70±2.24 7.52±1.27 4.93±5.06
Values are Mean±SD;
TEAC-Trolox equivalent antioxidant capacity;
AEAC-Ascorbic acid equivalent antioxidant capacity;
FRAP-Ferric reducing antioxidant power.
Antioxidant activity of different Vegetables

S.
No
Name of the Sample n
Super oxide radical
activity
DPPH inhibition activity FRAP
Lipid
soluble
(nmol/g
TEAC)
Water
soluble
(nmol/g
AEAC)
Lipid
soluble
%DPPH
Water
soluble
%DPPH
(mg/100g
AEAC)
1
Apple
(Malus sylvestris)
7 0.39±0.19 0.86±1.53 17.07±2.43 19.80±2.54 4.873±2.81
2
Banana, ripe
(Musa paradisiaca)
10 341±241 1171±1865 19.18±2.32 18.82±4.05 6.71±5.48
3
Blackberry
(Rubus spp.)
3 15767±0.00 7293±0.00 57.21±13.07 64.05±1.09 40.04±14.20
4
Grapes
(Vitis vinifera)
15 3822±4590 909±910 40.59±7.62 34.63±21.24 25.72±17.05
5
Guava
(Psidium guajava)
4 2293±465 4670±745 51.31±13.38 5.72±0.79 23.72±9.71
6
Jack fruit
(Artocarpus heterophyllus)
4 476±527 79.86±18.64 21.95±1.65 29.12±18.84 12.41±6.52
7
Mango, ripe
(Mangefera indica)
18 1205±860 1922±899 26.44±4.17 13.13±2.75 20.03±21.12
8
Sapota
(Achras sapota)
6 713±198 0.00±0.00 27.52±2.28 70.60±7.84 7.63±4.2
Values are Mean±SD;
TEAC-Trolox equivalent antioxidant capacity;
AEAC-Ascorbic acid equivalent antioxidant capacity;
FRAP-Ferric reducing antioxidant power.
Antioxidant activity of different Fruits

Amino
acids
(g/100g
protein)
Bengal
gram dhal
Bengal
gram whole
Black gram
dhal
Black gram
whole
Green gram
dhal
Green gram
whole
Horse gram
whole
Red gram
dhal
Red gram
whole
TRY 1.00±0.14 1.11±0.11 1.07±0.07 1.07±0.12 1.11±0.32 0.98±0.27 1.02±0.16 0.70±0.08 0.75±0.12
ASP 11.80±0.61 11.66±0.49 11.68±0.63 11.87±0.50 11.64±0.47 11.36±0.89 11.15±0.54 9.93±0.34 9.90±0.19
THR 3.40±0.33 3.54±0.29 3.25±0.14 3.40±0.09 3.40±0.12 3.40±0.08 3.72±0.18 3.52±0.25 3.55±0.23
SER 4.85±0.88 4.92±0.74 5.57±0.45 5.32±0.61 5.15±0.54 5.32±0.47 5.43±0.97 4.45±0.50 4.47±0.39
GLU 18.21±0.50 17.99±0.47 18.6±0.27 17.83±0.20 19.01±0.09 18.45±0.56 18.00±0.33 21.04±0.90 20.57±0.64
PRO 3.85±0.11 3.84±0.08 3.90±0.02 3.95±0.13 4.05±0.08 4.48±0.59 4.23±0.54 4.15±0.62 4.14±0.62
GLY 3.74±0.19 3.86±0.18 3.48±0.16 3.99±0.12 3.67±0.08 3.79±0.17 4.37±0.29 3.48±0.07 3.57±0.06
ALA 4.38±0.20 4.46±0.19 4.60±0.26 4.56±0.29 4.59±0.21 4.69±0.37 4.42±0.29 4.42±0.17 4.47±0.16
CYS 1.33±0.08 1.44±0.10 0.72±0.03 0.80±0.06 0.67±0.06 0.70±0.01 1.30±0.05 1.11±0.06 1.13±0.06
VAL 4.75±0.69 4.90±0.48 5.41±0.47 5.67±0.70 5.78±0.39 5.47±1.03 4.95±0.49 4.81±0.55 4.83±0.56
MET 1.35±0.19 1.43±0.18 1.69±0.19 1.70±0.15 1.34±0.13 1.24±0.18 1.08±0.09 1.06±0.13 1.19±0.14
ILU 4.33±0.41 4.37±0.44 4.44±0.38 4.44±0.42 4.60±0.29 4.27±0.54 4.23±0.24 3.84±0.19 3.86±0.28
LEU 7.58±0.19 7.67±0.13 8.46±0.18 8.37±0.07 8.22±0.12 7.98±0.11 7.36±0.14 7.12±0.07 7.22±0.21
TYR 2.94±0.04 3.03±0.02 3.29±0.10 3.41±0.11 3.01±0.07 3.22±0.07 3.57±0.16 2.76±0.11 2.79±0.03
PHE 6.76±0.83 6.76±0.85 7.38±0.68 6.59±0.32 6.44±0.10 6.71±0.42 8.94±0.45 10.20±0.85 9.80±0.65
HIS 2.41±0.18 2.43±0.16 2.71±0.16 2.82±0.06 2.62±0.27 2.85±0.05 2.96±0.08 3.35±0.16 3.46±0.11
LYS 6.47±0.13 6.62±0.12 6.44±0.21 6.89±0.24 6.89±0.37 7.00±0.06 7.01±0.33 6.39±0.30 6.48±0.13
ARG 9.69±1.33 9.12±0.89 6.61±0.58 6.60±0.15 7.09±0.30 7.20±0.15 5.38±0.07 6.52±0.54 6.50±0.36
Total AA 98.86±0.28 99.15±0.07 99.3±0.47 99.27±0.08 99.29±0.22 99.08±0.12 99.12±0.41 98.83±0.12 98.66±1.00
Values are Mean±SD
Amino acid composition of different pulses and legumes (g/100g of protein)

Amino
acids
Bajra Jowar Rice flakes Rice puffed
Wheat flour
(Refined)
Wheat flour
(whole)
Wheat
semolina
Wheat whole
TRY 1.19±0.26 1.24±0.15 1.18±0.03 1.27±0.10 0.67±0.62 0.75±0.66 0.79±0.68 1.39±0.10
ASP 8.65±0.78 6.93±0.23 9.18±0.32 9.11±0.48 4.87±0.48 5.58±0.20 5.37±0.25 5.45±0.22
THR 3.96±0.29 3.13±0.02 3.21±0.38 3.43±0.29 2.64±0.22 2.90±0.11 2.89±0.14 3.00±0.12
SER 4.76±0.43 4.06±0.49 4.22±0.26 4.60±0.43 4.38±0.56 4.36±0.99 4.42±0.80 3.97±0.18
GLU 19.42±0.90 20.87±0.08 19.15±0.44 19.06±0.44 33.17±0.67 31.00±0.87 31.24±0.77 28.54±0.68
PRO 5.90±0.27 7.63±0.02 4.35±0.08 4.38±0.49 10.60±0.13 9.68±0.10 9.75±0.27 10.21±1.24
GLY 3.86±0.32 3.14±0.08 4.46±0.08 4.20±0.16 3.62±0.07 4.00±0.08 3.83±0.23 4.17±0.08
ALA 8.15± 0.47 9.02±0.29 5.97±0.30 5.81±0.36 3.15±0.19 3.67±0.21 3.48±0.23 3.63±0.13
CYS 1.85±0.20 1.56±0.09 2.30±0.11 1.99±0.03 2.18±0.12 2.09±0.03 2.05±0.07 2.20±0.19
VAL 5.74±0.54 5.18±0.28 6.59±0.51 6.44±0.45 4.69±0.65 4.91±0.77 4.89±0.61 5.53±0.23
MET 2.60±0.33 1.98±0.44 2.24±0.96 2.32±0.17 1.66±0.18 1.60±0.17 1.69±0.11 1.72±0.16
ILU 3.97±0.28 3.97±0.05 4.33±0.16 4.28±0.15 3.66±0.18 3.54±0.40 3.67±0.24 3.82±0.07
LEU 9.47±0.33 13.10±0.32 8.29±0.11 8.14±0.15 6.86±0.04 6.81±0.12 6.89±0.12 6.79±0.14
TYR 2.97±0.06 3.77±0.02 4.15±0.16 4.43±0.37 3.12±0.25 3.02±0.18 3.24±0.17 3.14±0.18
PHE 5.65±0.80 5.52±0.05 5.46±0.18 5.59±0.19 4.94±0.07 4.91±0.02 4.97±0.09 4.79±0.15
HIS 2.42±0.14 2.18±0.18 2.39±0.14 2.21±0.11 2.34±0.34 2.51±0.38 2.55±0.28 2.67±0.25
LYS 3.65±0.36 2.24±0.11 3.87±0.31 3.30±0.26 2.40±0.17 2.94±0.35 2.73±0.28 3.12±0.25
ARG 5.07±0.52 4.18±0.32 8.02±0.22 7.64±0.23 4.01±0.12 4.72±0.25 4.57±0.20 5.11±0.15
Total AA 99.35±0.42 99.77±0.37 99.44±0.40 98.26±1.58 99.09±0.35 99.04±0.40 99.09±0.20 99.35±0.21
Amino acid composition of different Cereal grains and its products (g/100g of protein)
Values are Mean±SD

Amino acid
(g/100g
protein)
Bengal gram whole Black gram dhal Green gram whole Horse gram whole Red gram dhal
MEAN SD NVIF MEAN SD NVIF MEAN SD NVIF MEAN SD NVIF MEAN SD NVIF
TRY 1.11 0.11 0.8 1.07 0.07 1.12 0.98 0.27 0.96 1.02 0.16 1.12 0.70 0.08 0.64
THR 3.54 0.29 3.52 3.25 0.14 3.52 3.40 0.08 3.2 3.72 0.18 3.68 3.52 0.25 3.2
CYS 1.44 0.10 1.28 0.72 0.03 1.28 0.70 0.01 0.96 1.30 0.05 2.08 1.11 0.06 0.96
VAL 4.90 0.48 4.96 5.41 0.47 4.96 5.47 1.03 5.12 4.95 0.49 6.24 4.81 0.55 4.16
MET 1.43 0.18 1.28 1.69 0.19 1.44 1.24 0.18 1.28 1.08 0.09 1.12 1.06 0.13 0.96
ILU 4.37 0.44 5.12 4.44 0.38 5.44 4.27 0.54 5.6 4.23 0.24 5.92 3.84 0.19 4.0
LEU 7.67 0.13 9.28 8.46 0.18 8.0 7.98 0.11 8.16 7.36 0.14 8.64 7.12 0.07 7.2
TYR 3.03 0.02 2.88 3.29 0.10 2.24 3.22 0.07 1.6 3.57 0.16 3.5 2.76 0.11 2.08
PHE 6.76 0.85 5.76 7.38 0.68 4.96 6.71 0.42 5.6 8.94 0.45 6.08 10.20 0.85 7.36
HIS 2.43 0.16 2.56 2.71 0.16 2.72 2.85 0.05 2.72 2.96 0.08 3.04 3.35 0.16 4.0
LYS 6.62 0.12 7.04 6.44 0.21 6.4 7.00 0.06 7.36 7.01 0.33 8.32 6.39 0.30 7.68
ARG 9.12 0.89 9.12 6.61 0.58 8.32 7.20 0.15 8.0 5.38 0.07 8.48 6.52 0.54 5.76
Total AA 52.42 3.77 53.6 51.47 3.19 50.4 51.02 2.97 50.56 51.52 2.44 58.22 51.38 3.29 48
Comparison of amino acid composition data with existing NVIF database-Legumes
NVIF- Nutritive Value of Indian Foods

Amino acid
(g/100g
protein
Bajra
Jowar
(Sorghum vulgare)
Wheat flour (Refined)
(Triticum aestivum)
Wheat whole
(Triticum aestivum)
MEAN SD NVIF MEAN SD NVIF MEAN SD NVIF MEAN SD NVIF
TRY 1.19 0.26 1.76 1.24 0.15 1.12 0.67 0.62 0.96 1.39 0.10 1.12
THR 3.96 0.29 3.84 3.13 0.02 3.36 2.64 0.22 2.4 3.00 0.12 2.88
CYS 1.85 0.20 1.76 1.56 0.09 1.44 2.18 0.12 2.24 2.20 0.19 2.24
VAL 5.74 0.54 5.28 5.18 0.28 5.44 4.69 0.65 3.84 5.53 0.23 4.48
MET 2.60 0.33 2.4 1.98 0.44 1.6 1.66 0.18 1.44 1.72 0.16 1.44
ILU 3.97 0.28 4.16 3.97 0.05 4.32 3.66 0.18 3.52 3.82 0.07 3.52
LEU 9.47 0.33 12.0 13.10 0.32 2.88 6.86 0.04 6.4 6.79 0.14 6.56
TYR 2.97 0.06 3.2 3.77 0.02 2.88 3.12 0.25 2.08 3.14 0.18 2.88
PHE 5.65 0.80 4.64 5.52 0.05 4.8 4.94 0.07 4.64 4.79 0.15 4.48
HIS 2.42 0.14 2.24 2.18 0.18 2.56 2.34 0.34 1.92 2.67 0.25 2.08
LYS 3.65 0.36 3.04 2.24 0.11 2.4 2.40 0.17 1.76 3.12 0.25 2.72
ARG 5.07 0.52 4.8 4.18 0.32 3.84 4.01 0.12 3.04 5.11 0.15 4.64
Total AA 48.54 4.11 49.12 48.05 2.03 36.64 39.17 2.96 34.24 43.28 1.99 39.04
NVIF- Nutritive Value of Indian Foods
Comparison of amino acid composition data with existing NVIF database-Cereal grains

Sampling for fish and meat
• Fish and other sea foods will be sampled only
from the coastal districts of the country
• Fresh water fish – Rohu, Katla and catfish will
be sampled from the six compositing centers
only
• Meat and meat products will also be sampled
from the six compositing centers

MAJOR AND MINOR EQUIPMENTS
REQUIRED
• LCMS – 1
• Kjeldahl nitrogen analyzer – 1
• AAS – 1
• Fast HPLC – 3
• 100 KVA UPS
• Muffle furnace – 2
• Autoclave – 2
• BOD incubator – 1
• Weighing balances – 0.1 mg – 4, 0.01 mg – 4
• Multi position magnetic stirrer - 10

Conclusion
• New food composition data showed distinct changes in
the nutrient composition compared to the NVIF
• Regional variations are observed in the nutrients within
individual foods
• Many additional nutrients and bioactive substances
are included in the new food composition database
• The Indian Food Composition Database is being
prepared in consonant with internationally set
guidelines.
• The New Indian Food Composition Database should be
ready for release by December 2013 hopefully.

Indian food composition database project

Indian food composition database project

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