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GOVERNMENT OF NEPALMINISTRY OF AGRICULTURAL DEVELOPMENT
DEPARTMENT OF FOOD TECHNOLOGY AND QUALITY CONTROL
NATIONAL NUTRITION PROGRAM BABARMAHAL, KATHMANDU
NEPALESE FOOD COMPOSITION TABLE
2017
TEN MANTRA OF GOOD NUTRITION
GOOD NUTRITION FOR NEPALESE PEOPLE Five Storey of Good Nutrition
FATS, OILS AND SWEETS
LIVESTOCK PRODUCTS
FRUITS & VEGETABLES
PULSES & LEGUMES
CEREAL, ROOTS AND TUBERS
EAT CAUTIOUSLY
EAT AT EVERY MEAL
EAT ADEQUATELY
EAT REGULARLY
EAT DAILY
GOVERNMENT OF NEPALMINISTRY OF AGRICULTURAL DEVELOPMENT
DEPARTMENT OF FOOD TECHNOLOGY AND QUALITY CONTROL
NATIONAL NUTRITION PROGRAM BABARMAHAL, KATHMANDU
NEPALESE FOOD COMPOSITION TABLE
2017
Babarmahal, Kathamandu.Tel: 4-262369, 4-262741, 4-251132Fax: 4-262337Email: info@d qc.gov.np [email protected]: www.d qc.gov.np, www.spsenquiry.gov.np
Third Edi on, 2017
Copyright: Department of Food Technology and Quality Control, 2017.
G.P.O. Box No. 21265, Babarmahal, Kathmandu
Government of NepalMinistry of Agricultur Development
Department of Food Technology and Quality Control
Our Ref. No.Your Ref. No.
977-1-4262369Tel. 977-1-4262741
977-1-4240016977-1-4262739
Fax: 977-1-4262337
E-mail: [email protected]@mail.com.np
Webpage:- www.dftqc.gov.np
Malnutrition remains one of the public health problems in Nepal. Food based approach is the only sustainable way of tackling this problem. Nepal has a lot of food diversity, which can be a gift for the development of nutritious recipes in various rural communities. Availability of various types of foods not only adds diversity to the diet of all Nepalese , but also adds a lot of value to the nutrient composition of the Nepalese diet.
Department of Food Technology and Quality Control has been promoting locally available nutritious foods for a long period of time. The irst ever Food Composition Table was published with the name “Nutrient Content of Nepalese Foods” and the second edition of this food composition table was published in the year 2012. Due to a very high demand for this publication, it went out of stock earlier than expected.
As an effort of continuously adding the foods consumed in Nepal for their nutritional value in the form of Food Composition Table, this edition of the Food Composition Table has been published with the name “ Nepalese Food Composition Table”
In addition to the existing food composition data, this edition of the food composition table includes the food items from Mid and Far Western Nepal , which were analysed as part of the Agriculture and Food Security Project in addition to the nutrient values of various foods including the ready to eat snacks.
I hope the food composition table in this form will be very much useful for a wide range of stakeholders who are involved in promoting good nutrition from the health sector and also for those who are promoting nutrition through agriculture and livestock sectors. I also hope that this publication will serve the purpose of promoting sustainable approaches of nutrition interventions in order to establish a good dietary habits among Nepalese people and to design food based nutrition education and communication programmes in different levels of development structure in Nepal.
I would like to express my sincere thanks to the Agriculture and Food Security Project team, especially it’s previous Project Director Mr. Shyam Prasad Poudel and present Project Director Mr. Tej Bahadur Subedi for their generous support for the nutritional value analysis of foods from project districts from the Mid and Far Western Nepal. Likewise, I would like to acknowledge the efforts made by Mr. Pramod Koirala, then Senior Food Research Of icer of National Nutrition Programme, who coordinated for the collection and testing of food samples from the project districts along with the Food Research Of icer, Anand Kumar Chalise, Dasuram Chapagain, Jata Shankar Upadyay and Bijayraj Ghimire for completing the laboratory work.
Finally, I would like to express my heartfelt thanks to Mr. Purna Chandra Wasti, Senior Food Research Of icer, National Nutrition Programme and Ms. Keshari Laxmi Bajracharya for their efforts in bringing the food composition table in this form.
……………………………..Sanjeev Kumar Karn
Director General
PREFACE
Introduction 1
Sources of Data & Methodology 2Nepalese Food Composition Table 5
A. Cereal and Cereal products 6 B. Pulses and Legumes 9 C. Green leafy vegetables 12 D. Other vegetables 16 E. Root and tubers 20 F. Vegetable products 22 G. Fruits 23 H. Condiments and spices 28 I. Nuts and oilseeds 30 J. Meat and meat products 32 K. Egg 33 L. Fish and ish products 34 M. Milk and milk products 35 N. Fats and edible oil 36 O. Miscellaneous foods 37 P. Cooked foods 38 Q. Weaning foods prepared locally 40 R. Wild edible food plants 42Supplementary Food Table 45
Annex
1. Recommended dietary Allowance 492. Recommended Intake of Nutrients (FAO/WHO) 503. Balance diet for Infants, Children, Adolescents & Adults 514. Common Name, Scienti ic Name and Nepali Name 525. Preparation & Nutritional Evaluation Balahar (Super Flour) 636. Nutritive value of selected foods from mid and Far Western Nepal 667. Nutritive value of food 69Bibliography 76
CONTENTS
1
INTRODUCTION
Nepalese Food Composition Table provides detailed information on the nutritional composition of foods. FCT s provide values for energy and nutrients (e.g. protein, fat, vitamins and minerals) and other important food components (e.g. ibre) for each of the foods listed. These values are either based on chemical analysis which are carried out in analytical laboratories or are estimated from other appropriate data.
The composition of food can vary widely, depending, among other factors, on the variety of plant or animal, on growing and feeding conditions and, for some foods, on freshness. Food tables are based on average values from a number of samples analyzed in the laboratory and therefore only provide a rough guide. Because of the errors mentioned above it is likely that there will be an error of ±10%.Desirable amount of nutrients are required by our body for metabolic functions. These nutrients are derived from different varieties of food. The translation of food consumed to their contents is the availability of food intake which gives the chemical composition of different foods on the basis of actual analysis in the lab. Food composition table gives the amount of different nutrients present in 100 g of food stuff. Food differs widely in their contents of various nutrients. Food composition tables have developed by number of countries, containing the analytical data on the nutrients in food consumed in those countries which are available, affordable and culturally acceptable also. Therefore, food composition table also vary from country to country. In the food composition table, most of the analysis of fruit and vegetable relate to the edible portion is carried out in the laboratory.
The scrutiny of the Food composition table enables not only to recognized the nutritive contents of individual food but also the general chemical composition of food groups such as cereal and cereal products, legumes and pulses, vegetables , fruits, meat and meat products, milk and milk products , fats and oil , spices and tea etc.
From the food composition table we get,• An idea of the average amount of different nutrients present in the different
categories of food stuff.• to identify “ poor” & “rich” sources of individual nutrients• To assess the nutritional adequacy of a given diet
The composition of food is very much important information for human health, food consumption survey, meal planning, food processing, nutrition assessment, dietary counseling, epidemiological research, food safety, food assistance, national and international trade and in food and consumer’s demand for selecting food consistent with healthy diet.
2
SOURCES OF DATA AND METHODOLOGY
The data on food composition has been compiled from the results of analysis carried out in Central nutritional laboratory ,National Nutrition Program, Department of Food Technology and Quality Control, under the Ministry of Agricultural Development.
Because of resemblance of Nepali food consumption pattern , food availability and culture with India , data of” Recommended Dietary allowances” and Balanced diet are cited from the Expert Committee of the ICMR 2010 and data of “Recommended Intake of nutrients” is cited from the hand book of human nutritional requirement, published by FAO
SAMPLING AND LABORATORY ANALYSIS
Samples of each food commodity were purchased from various market of different areas of Nepal. They were mixed manually to prepare a composite sample. Solid samples were powdered in dry mill and stored in airtight bottles with name and date written on it. Liquid samples were homogenized and stored. Weaning food and traditional cooked foods were prepared in the Food Recipe Laboratory. Prepared samples were mixed homogenously in blender and stored. Perishable commodities were kept in freezer and analyzed as early as possible. The samples were analyzed by the standard analysis of the AOAC (Association of Of icial Analytical Chemist) .
ENERGYThe calori ic value of the food sample was determined as 4 X protein +4 X CHO+ 9 X fat= Energy Kcal
MOISTUREThe moisture content in food samples was determined by direct heating at 1050c in a oven
PROTEINProtein content was estimated by Kjeldhal method using automatic digestion and distillation set. The protein value was calculated from nitrogen content (N2). The factor 6.25 was to used for all the foods.
CRUDE FAT (ETHER EXTRACT) Crude fat in the food samples was determined by Soxhlet extraction method using soxhlet apparatus using petroleum ether. Fat was extracted by repeated syphoning.
CRUDE FIBRECrude ibre of the food samples was determined by acid base digestion method.
TOTAL ASHSamples were ignited at 550-600 0 C in a Muf le Furnace untill it resulted a white gray ash.
3
CARBOHYDRATEPercentage of carbohydrate was determined by difference between 100 and the sum of moisture, protein, crude fat, iber and total ash content.
IRON AND PHOSPHOROUSFood samples were irst digested with acid and aliquots were used for determination of iron and phosphorus by spectrophotometer in 480nm and 650 nm wavelength respectively.
CALCIUMFood samples were irst digested with acid and aliquots were used for determination of Calcium by Atomic Absorption Spectrophotometer.
VITAMIN CVitamin C in the food samples was determined by 2,6- dichlorophenol- indopehnol dye method.
4
5
NEPALESE FOOD COMPOSITION TABLE
6
FOO
D C
OM
PO
SIT
ION
TA
BLE
N
utri
ents
per
100
Gra
ms
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
A
. CER
EAL
& C
EREA
L P
RO
DU
CT
1.
Am
aran
th se
ed
100
10.6
9.
4 7.
17
68.1
2.
6 2.
2 37
5 37
52
9.1
5.2
– –
– –
–
2.
Bar
ely
100
12.5
11
.5
1.3
69.6
1.
2 3.
9 33
6 26
21
5 1.
7 10
0
0.47
0.
2 5.
4
3.
Buc
k w
heat
( who
le)
74
11.3
10
.3
2.4
65.1
2.
3 8.
6 32
3 64
35
5 15
.5
0 0
0.9
0.34
4.
4
4.
Baj
ra
84
12.4
11
.6
5 67
.5
2.3
1.2
361
42
296
8 13
2 0
0.33
0.
25
2.3
5.
Bam
boo
seed
10
0 7.
8 13
.1
1.1
75.9
1.
1 0.
9 36
7 37
16
2 6.
4 –
– 0.
17
0.12
1.
1
6.
Buc
kwhe
at fl
our
– 12
.2
6.1
1.3
69.2
3.
1 7.
8 31
3 –
– 5.
6 –
– –
– –
7.
Fox
tail
mill
et
79
11.2
12
.3
4.3
60.9
3.
3 8
331
31
290
12.9
32
–
0.59
0.
11
3.2
8.
Fin
ger m
illet
(Rag
i)
100
13.1
7.
3 1.
3 72
2.
7 3.
6 32
8 34
4 28
3 3.
9 42
–
0.42
0.
19
1.1
9.
Pro
som
illet
( chi
no)
100
8.67
11
4.
22
72.9
3.
25
1 37
8 8
28.5
3
– –
– –
–
10.
Fren
ch m
illet
59
11
.9
12.5
1.
1 70
.4
1.9
2.2
341
14
206
5 0
– 0.
2 0.
18
2.3
11.
Jow
ar
100
11.9
10
.4
1.9
72.6
1.
6 1.
6 34
9 25
22
2 5.
8 47
0
0.37
0.
13
3.2
12.
Mai
ze g
reen
( ten
der)
37
67
.1
4.7
0.9
24.6
0.
8 1.
9 12
5 9
121
1.1
32
0 0.
11
0.17
0.
6
13.
Mai
ze D
ry
100
14.9
11
.1
3.6
66.2
1.
5 2.
7 34
2 10
34
8 3.
3 90
0
0.42
0.
1 1.
8
14.
Mai
ze d
ry (
Mur
ali)
–
8.87
12
.1
4.31
70
.9
1.4
2.2
372
– 34
3 –
– –
– –
–
7
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
15.
Mai
ze fl
our
(ye
llow
) 10
0 12
9.
2 3.
9 72
.1
1.2
1.6
360
20
256
2.4
305
0 0.
38
0.11
2
16.
Mai
ze fl
our
(w
hite
) 10
0 12
9.
2 3.
9 72
.1
1.2
1.6
360
20
256
2.4
305
0 0.
38
0.11
2
17.
Mill
et
100
14.4
7.
7 1.
2 70
.1
2.9
3.7
322
288
276
49.1
–
– –
– –
18.
Mai
ze g
ranu
lar
100
12
9 3.
4 74
.5
1.1
1 36
2 17
22
3 1.
8 29
0 0
0.3
0.08
1.
9
19.
Nak
ed b
arle
y w
hite
(U
wa)
10
0 10
.9
12.6
1.
6 70
.5
2.1
2.3
346
25
– 4.
1 –
– –
– –
20.
Nak
ed b
arle
y bl
ack
(U
wa)
10
0 12
.1
10.4
1.
75
70.9
2.
3 2.
5 34
0 20
.3
– 7.
5 –
– –
– –
21.
Uwa
flour
10
0 7.
17
9.6
2.6
76.7
1.
9 2
369
– –
1.4
– –
– –
–
22.
Oatm
eal
100
10.7
13
.6
7.6
62.8
1.
8 3.
5 37
4 50
38
0 3.
8 0
– 0.
98
0.16
1.
1
23.
Rice
Pa
rboi
led,
(han
d po
unde
d)
100
12.6
8.
5 0.
6 77
.4
0.9
- 34
9 10
28
0 2.
8 9
0 0.
27
0.12
4
24.
Rice
( ra
w) (
Mill
ed)
100
13.7
6.
8 0.
5 78
.2
0.6
0.2
345
10
160
0.7
0 0
0.21
0.
06
1.9
25.
Rice
(Raw
) (H
andp
ound
ed)
100
13.3
7.
5 1
76.7
0.
9 0.
6 34
6 10
19
0 3.
2 2
0 0.
21
0.16
3.
9
26.
Rice
flak
es
100
12.2
6.
6 1.
2 77
.3
2 0.
7 34
6 20
23
8 20
0
0 0.
05
0.05
4
27.
Rice
par
boile
d,(M
illed
10
0 13
.3
6.4
0.4
79
0.7
0.2
345
9 14
3 1
– 0
0.21
0.
05
3.8
28.
Rice
Puf
f 10
0 14
.7
7.5
0.1
73.6
3.
8 0.
3 32
5 23
15
0 6.
6 0
0 0.
21
0.01
4
29.
Rice
bra
n –
11
13.5
16
.2
48.4
6.
6 4.
3 39
3 67
14
10
35
– 0
2.7
0.48
29
.8
8
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
30.
Sem
olin
a 10
0 –
10.4
0.
8 74
.8
– 0.
2 34
8 16
10
2 1.
6 –
– 0.
21
0.03
–
31.
Sorg
hum
10
0 14
.3
7.6
2.4
74.7
1
0.6
357
17
196
3.6
0 0
0.1
0.03
3
32.
Sarv
otta
m p
itho
(lito
) 10
0 2.
68
21.2
9 10
.84
61.7
3.
08
0.4
427
22.5
49
4.
3 –
– –
– –
33.
Taic
hin
beat
en ri
ce
100
10.8
9 7.
68
1.94
77
.9
1.08
0.
56
360
19.1
1 10
9.3
– –
– –
– –
34.
Verm
icel
li 10
0 11
.7
8.7
0.4
78.3
0.
7 0.
2 35
2 22
92
2
– –
0.19
0.
05
1.8
35.
Vara
gu
– 12
.9
6.7
0.7
67
2.8
3.1
310
– –
– –
– –
– –
36.
Vara
gu fl
our
100
12.5
6.
1 1.
3 69
.2
1.91
2
313
– –
5.56
–
– –
– –
37.
Whe
at fl
our (
who
le)
100
12.2
12
.1
1.7
69.4
2.
7 1.
9 34
1 48
35
5 4.
9 29
0
0.49
0.
17
4.3
38.
Whe
at fl
our (
refin
ed)
100
13.3
11
0.
9 73
.9
0.6
0.3
348
23
121
2.7
25
0 0.
12
0.07
2.
4
39.
Whe
at g
erm
10
0 5.
2 29
.2
7.4
53.3
3.
5 1.
4 39
7 40
84
6 6
– 0
1.4
0.54
2.
9
40.
whe
at b
ran
– 11
.9
14.6
3
66
4.5
6.8
397
132
975
13.8
–
0 0.
54
0.8
5.5
9
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
B
. PU
LSE
S &
LEG
UM
ES
41.
Beng
al
gram
, Big
, w
hite
(who
le)
100
10.9
21
.1
4 56
.7
2.8
4.5
347.
2 56
.2
300
5.3
0.3
0.15
2.
9
42.
Beng
al g
ram
dal
(c
hick
pea)
10
0 9.
9 20
.8
5.6
59.8
2.
7 1.
2 37
2 56
33
1 5.
3 12
9 1
0.48
0.
18
2.4
43.
Beng
al
gram
med
ium
, w
hite
10
0 11
.1
23.2
3.
7 54
.6
2.7
4.7
345
45.6
29
8 3.
6 –
– –
– –
44.
Beng
al g
ram
,Dar
k br
own
big
100
9.8
17.1
5.
3 60
.9
3 3.
9 36
0 44
.8
312
4.6
189
3 –
– –
45.
Beng
al g
ram
,lig
ht
brow
n sm
all
100
10.9
24
4.
1 54
.9
2.4
3.7
352.
5 47
.6
194
4.4
– –
– –
–
46.
Beng
al g
am, b
row
n sm
all
100
10.6
20
.6
3.5
59
2.8
3.5
349.
9 59
.2
274
5.3
– –
– –
–
47.
Beng
al g
ram
, Sm
aill,
W
hite
10
0 11
.1
23.2
3.
7 54
.6
2.7
4.7
344.
5 45
.6
298
3.6
– –
– –
–
48.
Blac
k gr
am (
Dal
) 10
0 10
.9
24
1.4
59.6
3.
2 0.
9 34
7 15
4 38
5 3.
8 38
0
0.42
0.
2 2.
3
49.
Blac
k gr
am (W
hole
) 10
0 10
.6
21
1.6
58.8
3.
6 4.
4 34
4 11
0 34
8 8.
4 20
2
0.58
0.
2 2
50.
Broa
dbea
n 10
0 13
.8
25
1.2
29.3
3.
1 5.
1 32
8 10
4 35
7 4.
2 65
–
0.45
0.
19
2.4
51.
Blac
k be
an
100
9.73
23
.73
1.31
58
.7
4.4
2.1
342
– –
– –
– –
– –
52.
Bhot
e si
mi
100
9.73
23
.49
3.71
57
.7
4.03
1.
32
358
– –
– –
– –
– –
10
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
53.
Cow
Pea
97
13
.4
24.1
1
54.5
3.
2 3.
8 32
3 77
41
4 8.
6 12
0
0.51
0.
2 1.
3
54.
Fiel
dbea
n dr
y( si
mi)
10
0 9.
6 24
.9
1.3
60.1
3.
2 1.
4 34
7 60
43
3 4.
4 0
– 0.
52
0.16
1.
8
55.
Gram
Flo
ur b
esan
10
0 11
.6
17.9
4.
3 63
.5
2.6
0.1
364
129
321
5.6
– –
– –
–
56.
Gree
n gr
am
(Dal
), Gr
een
100
10.1
24
.5
1.2
59.9
3.
5 4.
2 34
8 75
40
5 3.
9 49
0
0.47
0.
21
2.4
57.
Gree
n gr
am
(who
le)
10
0 10
.4
24
1.3
56.7
3.
5 4.
1 33
5 12
4 32
6 7.
3 94
0
0.47
0.
39
2.1
58.
Gree
n pe
as d
ry
100
10.1
1 23
.33
1.03
61
.3
2.83
3.
71
348
– 31
1 1.
86
– –
– –
–
59.
Mun
g da
l( ye
llow
) 10
0 8.
77
26.7
1 0.
93
58
3.87
1.
71
348
– 42
6 1.
17
– –
– –
–
60.
Hor
segr
am b
lack
10
0 11
.8
22
0.5
57.2
3.
2 5.
3 32
1 28
7 31
1 6.
77
71
– 0.
42
0.2
1.5
61.
Hor
segr
am re
d 10
0 12
.7
21.1
1 0.
85
57.4
3.
83
4.12
32
2 –
– –
– –
– –
–
62.
Khes
ari d
al
100
10
28.2
0.
6 56
.6
2.3
2.3
345
90
317
6.3
120
– 0.
39
0.17
2.
9
63.
Katik
e Co
w P
ea
100
10.8
5 22
.86
1.56
56
.1
3.6
5.1
330
9 –
– –
– –
– –
64.
Kaus
e be
an
100
9.5
18.0
4 5.
26
62.5
3.
81
0.88
36
9 –
– –
– –
– –
–
65.
Lent
il
100
12.4
25
.1
0.7
59
2.1
0.7
343
69
293
7.5
270
– 0.
45
0.2
2.6
66.
Mot
h be
ans
100
10.8
23
.6
1.1
56.6
3.
5 4.
5 33
0 20
2 23
0 9.
5 9
2 0.
45
0.09
1.
5
67.
Mot
h be
ans(
Yel
low
) 10
0 10
.57
22.9
5 0.
46
59.1
3.
68
3.27
35
8 –
279
9.13
–
– –
– –
68.
Mot
h be
ans(
Red
) 10
0 9.
12
19.7
4 0.
7 62
.7
4.1
3.63
33
6 –
– –
– –
– –
–
69.
Peas
(dry
) 10
0 16
19
.7
1.9
55.7
2.
2 4.
5 31
9 75
29
8 7.
05
39
0 0.
47
0.19
3.
4
11
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
70.
Rajm
ah
100
12
22.9
1.
3 60
.6
3.2
4.8
346
260
410
5.1
– –
– –
–
71.
Red
gram
dal
10
0 13
.4
22.3
1.
7 57
.6
3.5
1.5
335
73
304
2.7
132
– 0.
45
0.19
2.
9
72.
Soya
bean
(bla
ck)
100
12.1
33
.3
15
31.3
4
4.3
393
213
509
9.5
10
– 0.
65
0.23
2.
8
73.
Soya
bean
(Bro
wn)
10
0 8.
1 43
.2
19.5
20
.9
4.6
3.7
432
240
690
10.4
42
6 –
0.73
0.
39
3.2
74.
Soya
bean
(whi
te)
100
10.2
33
.3
17.7
29
.6
5 4.
2 41
1 22
6 54
6 8.
5 10
0
0.66
0.
22
2.2
75.
Tarb
are
Sim
i( re
d)
100
12
23.5
2 1.
42
57.8
3.
98
1.24
33
8 –
– –
– –
– –
–
76.
Spro
ut b
ean
– 85
13
0.
2 0.
5 0.
5 0.
8 56
5.
7 46
3.
8 –
16.8
–
– –
77.
Whi
te p
eas b
ig
100
12.3
23
.3
0.8
58
2.5
3.1
332
11
348
5.3
– –
– –
–
78.
Whi
te b
ean
100
13.6
6 22
.6
1.42
56
.6
4.81
1.
42
330
– 43
4 3.
8 –
– –
– –
79.
Mun
g(Ti
tura
) 10
0 8.
6 26
.2
1.3
59.5
3.
5 0.
9 35
5 11
39
4 4.
8 –
– –
– –
80.
Tofu
( Soy
bean
pro
duct
) –
80.5
16
.5
0.3
1.6
1.1
0.03
75
18
.4
144
1 –
– –
– –
81.
Nut
rila
(Soy
bean
) 10
0 10
46
.9
1 33
.2
6.4
1.4
329
33
565
12.8
–
– –
– –
12
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
C.
GR
EEN
LEA
FY V
EGET
AB
LES
82.
Amar
anth
(s
pine
d)
– 85
3
0.3
7 3.
6 1.
1 43
80
0 50
22
.9
3504
33
0
– –
83.
Amar
anth
(t
ende
r)
– 85
.7
4 0.
5 6.
1 2.
7 1
45
397
83
3.49
55
20
99
0.03
0.
3 1.
2
84.
Aspa
ragu
s (Ku
rilo
) 86
.8
92.5
3.
3 0.
1 2.
7 0.
6 0.
8 25
30
.6
45.5
1.
3 _
12.8
–
– –
85.
Agat
hi
– 73
.1
8.4
1.4
11.8
3.
1 2.
2 93
11
30
80
3.9
5400
16
9 0.
21
0.09
1.
2
86.
Anis
eed
leav
es
84
88.4
6 2.
86
0.59
5.
2 1.
71
1.15
38
11
9.9
63
4.51
157
5.52
42.3
1 –
– –
87.
Beth
elea
ves
– 89
.6
3.7
0.4
2.9
2.6
0.8
30
150
80
4.2
1740
35
0.
01
0.14
0.
6
88.
Beet
gre
en
51
86.4
3.
4 0.
8 6.
5 2.
2 0.
7 46
38
0 30
16
.2
5862
70
0.
26
0.56
3.
3
89.
Buck
whe
at le
aves
–
89.7
8 3.
92
0.11
3.
8 1.
86
0.87
31
–
– –
1846
.65*
81.8
5 –
– –
90.
Beng
algr
am le
aves
92
73
.4
7 1.
4 14
.1
2.1
2 97
34
0 12
0 23
.8
978
61
0.09
0.
1 0.
6
91.
Bott
legu
ard
leav
es
– 87
.9
2.3
0.7
6.1
1.7
1.3
39
80
59
– –
– –
– –
92.
Broa
dbea
n le
aves
–
77.6
5.
6 0.
3 11
.5
1.3
1.7
71
111
149
– –
– –
– –
93.
Brvs
sis s
prou
ts
100
85.5
4.
7 0.
5 7.
1 1
1.2
52
43
82
1.8
126
72
0.05
0.
16
0.4
94.
Cabb
age
gre
en
88
91.9
1.
8 0.
1 4.
6 0.
6 1
27
39
44
0.8
120
124
0.06
0.
09
0.4
95.
Cabb
age
purp
le
90
91.6
1.
9 0.
2 3.
5 0.
6 2.
2 11
22
.7
50.4
1.
1 –
– –
– –
96.
Caul
iflow
er, G
reen
71
80
5.
9 1.
3 7.
6 3.
2 2
66
626
107
40
– –
– –
–
97.
Caul
iflow
er(f
low
er
only
)
100
88.4
8 0.
75
2.4
6.6
– 0.
25
41
11.5
1 74
.63
0.85
–
86.6
2 –
– –
13
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
98.
Choi
sum
Sag
–
88.1
2.
7 0.
3 6.
4 1
1.5
39
65.2
91
1.
5 –
10.3
–
– –
99.
Chuk
anda
r 87
.4
87.9
2.
8 0.
1 7.
8 1
0.4
43
20
53.3
1.
3 –
Red
colo
ur
– –
–
100.
Cho
cho
leav
es
71.0
7 91
.42
3.01
0.
21
3.2
1.19
1.
01
27
42.5
3 76
.38
2.26
10
42.
66
11.9
2 –
– –
101.
Cor
iand
er le
aves
70
86
.3
3.3
0.6
6.3
2.3
1.2
44
184
71
1.42
69
18
135
0.05
0.
06
0.8
102.
Car
rot l
eave
s 51
76
.6
5.1
0.5
13.1
2.
8 1.
9 77
34
0 11
0 8.
8 57
00
79
0.04
0.
37
2.1
103.
Cel
ery
leav
es
– 88
6.
3 0.
6 1.
6 2.
1 1.
4 37
23
0 14
0 6.
3 39
90
62
0 0.
11
1.2
104.
Coloc
asia l
eave
s (Bla
ck va
riety)
–
78.8
6.
8 2
8.1
2.5
1.8
77
460
125
0.98
120
00
63
0.06
0.
45
1.9
105.
Coloc
asia l
eave
s (Gr
een v
ariety
) –
82.7
3.
9 1.
5 6.
8 2.
2 2.
9 56
22
7 82
10
102
78
12
0.22
0.
26
1.1
106.
Col
ocas
ia le
aves
( dri
ed)
– 9.
3 13
.7
5.9
42.3
12
.8
16
277
1546
30
8 –
– –
– –
–
107.
Cow
pea
leav
es
– 89
3.
4 0.
7 4.
1 1.
6 1.
2 38
29
0 58
20
.1
6918
4
0.05
0.
18
0.6
108.
D
undu
–
91.3
9 2.
57
3.
66
1.16
1.
22
25
86.2
2 –
– –
11.9
2 –
– –
109.
Dru
mst
ick
leav
es
75
75.9
6.
7 1.
7 12
.5
2.3
0.9
92
440
70
0.85
67
80
220
0.06
0.
05
0.8
110.
Fen
ugre
ek le
aves
59
86
.1
4.4
0.9
6 1.
5 1.
1 49
39
5 51
1.
93
2340
52
0.
04
0.31
0.
8
111.
Gar
den
cres
s –
82.3
5.
8 1
8.7
2.2
67
36
0 11
0 28
.6
– –
0.15
–
–
112.
Gar
den
sorr
el
100
91.9
0.
6 0.
2 5.
1 0.
9 1.
3 25
13
0 20
1.
7 78
5
0 0.
07
1.2
113.
Gar
lic (s
tem
& le
aves
92
79
.5
2.4
0.5
15.1
0.
9 1.
6 76
53
42
0.
6 84
5 36
0.
1 0.
13
0.6
114.
Gya
nth
Kobi
–
89.6
2.
6 1
6 0.
63
0.2
43
19.3
50
.8
13.2
_
8.6
– –
–
14
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
115.
Gya
nth
Kobi
Lea
ves
– 86
2.
8 0.
5 9.
7 0.
2 0.
8 56
31
.1
56
0.1
_ 10
.1
– –
–
116.
Got
hale
Sag
–
83.8
2.
07
0.4
9.6
2.06
2.
01
51
274
– –
– 31
.6
– –
–
117.
jalu
ka S
aag
– 87
2.
4 0.
43
5.5
1.66
3.
02
35 2
54.45
49
3.
6
3.25
–
– –
118.
Khe
sari
leav
es
– 84
.2
6.1
1 5.
5 1.
1 2.
1 55
16
0 10
0 7.
3 30
00
41
0.01
0.
03
–
119.
Koi
ralo
Sag
–
78.1
3.
6 1
9.7
2.1
5.5
62
312
92
– –
– –
– –
120.
Kho
le g
arde
n cr
ess
– 89
.16
3.5
0.4
4.4
1.57
0.
95
35
113
– –
– –
– –
–
121.
Kno
l-kno
l gre
en
73
86.7
3.
5 0.
4 6.
4 1.
2 1.
8 43
74
0 50
13
.3
4146
15
7 0.
25
– 3
122.
Kitc
hen
gard
en p
ersl
ey
51
90.5
2.
4 0.
6 2.
9 2.
3 1.
3 27
11
1 45
14
.8
2292
29
0.
22
0.7
29
123.
lett
uce
66
93.4
2.
1 0.
3 2.
5 1.
2 0.
5 21
50
28
2.
4 99
0 10
0.
09
0.13
0.
5
124.
love
-lies
ble
edin
g –
90
3 0.
7 2
3.3
1 26
20
0 40
–
– –
– –
–
125.
Min
t 45
84
.9
4.8
0.6
5.8
1.9
2 48
20
0 62
15
.6
1620
27
0.
05
0.26
1
126.
Mus
tard
leav
es
– 89
.8
4 0.
6 3.
2 1.
6 0.
8 34
15
5 26
16
.3
2622
33
0.
03
– –
127.
Nak
ore
sag
– 87
.16
2.49
0.
18
8 1.
26
0.89
44
83
.54
– –
– 84
.39
– –
–
128.
Nig
uro
gree
n –
93.2
5 1.
15
0.15
3.
4 –
0.99
19
–
117
1.03
6.2
0.03
0
1.5
129.
Nee
m le
aves
tend
er
100
59.4
11
.6
3 21
.2
2.6
2.2
158
130
190
25.3
27
60
104
0.03
0
1.5
130.
Poi
sag
– 90
.8
2.8
0.4
4.2
1.8
– 32
20
0 35
1
7440
87
0.
03
0.16
1
131.
Pat
ua sa
g –
81.4
5.
1 1.
1 8.
1 2.
7 1.
6 63
24
1 93
–
– –
– –
–
132.
Pot
ato
leav
es
– 88
.4
4.4
0.9
3.6
1.8
1.3
40
120
50
– –
– –
–
15
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
133.
Pum
pkin
leav
es
– 81
.9
4.6
0.8
6.9
3.7
2.1
53
392
112
– 49
7.9
– –
– –
134.
Pur
ple
Cabb
age
90
91.6
1.
9 0.
2 52
0.
6 2.
2 66
22
.7
50.4
1.
1 –
Colo
ur
– –
–
135.
Rap
e le
aves
–
84.9
5.
1 0.
4 5.
9 2.
5 1.
2 48
37
0 11
0 12
.5
130
65
0.01
0.
03
0.9
136.
Rad
ish
lea
ves
100
90.8
3.
8 0.
4 2.
4 1.
6 1
28
265
59
0.9
1300
.86
81
0.18
0.
47
0.8
137.
Rap
es le
aves
dri
ed
– 7.
4 27
2.
9 40
.7
15.3
6.
7 29
7 30
95
500
– –
– –
– –
138.
Saf
flow
er le
aves
66
91
.1
2.5
0.6
4.5
1.3
– 33
18
5 35
5.
7 35
40
15
0.04
0.
1 0
139.
Sim
saag
fres
h 79
93
.74
2.4
0.44
1.
5 1.
23
0.67
20
12
7.07
52.7
2 3.
2 26
85.31
–
– –
–
140.
Spi
nach
–
92.1
2
0.7
2.9
1.7
0.6
26
73
21
1.14
304
9.37*
28
0.
03
0.26
0.
5
141.
Stin
ging
Net
tle (
Sisn
u)
leav
es
– 81
.7
6.9
0.2
5 4.
2 1.
8 53
98
1.3
– –
– 5.
5 –
– –
142.
Soy
a le
aves
–
79.5
6
0.5
10.8
3.
2
72
180
190
8 –
– 0.
16
– –
143.
Swee
t pot
ato
gre
en
leav
es
100
80.7
4.
2 0.
8 9.
7 2.
2 2.
4 63
36
0 60
1.
14
750
27
0.24
1.
7 27
144.
Sw
eetc
hard
10
0 90
.1
2.21
0.
24
5.3
1.44
0.
7 32
86
.4
26.8
4.
57
2660
33
.83
– –
–
145.
Tam
arin
d le
aves
tend
er
– 8.
9 8.
6 3
60.9
8.
5 10
.1
305
1485
12
4 –
–
– –
–
146.
Tan
ki S
ag
100
45.6
1.
3 0.
8 44
.2
4.2
3.7
190
361
– 6.
1 –
9.5
– –
–
147.
Tha
i spi
nach
–
89.1
2.
3 0.
3 6.
1 1.
4 0.
8 36
79
.5
64.8
2.
4 –
10
– –
–
148.
Tur
nip
gre
en le
aves
51
81
.9
4 1.
5 9.
4 2.
2 1
67
710
60
24.4
21
36
180
0.31
0.
57
5.4
16
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
D
. OT
HER
VEG
ETA
BLE
S
149.
Ash
gour
d 67
96
.5
0.4
0.1
1.9
0.3
0.8
10
30
20
0.8
0 1
0.06
0.
01
0.4
150.
Aga
thi f
low
er
– 92
.9
1 0.
5 4.
4 0.
4 0.
8 26
9
5 –
– –
– –
–
151.
Bitt
er g
ourd
97
92
.4
1.6
0.2
4.2
0.8
0.8
25
20
70
0.61
12
6 88
0.
07
0.09
0.
5
152.
Bar
ela
80
90.4
3 0.
99
0.26
6.
7 0.
81
0.79
33
14
3.65
50.9
9 2
– 6.
86
– –
–
153.
Bot
tle g
ourd
86
96
.1
0.2
0.1
2.5
0.5
0.6
12
20
10
0.46
0
0 0.
03
0.01
0.
2
154.
Bri
njal
91
92
.7
1.4
0.3
4 0.
3 1.
3 24
18
47
0.
37
74
12
0.04
0.
11
0.9
155.
Bro
adbe
ans
88
85.4
4.
5 0.
1 7.
2 0.
8 2
48
50
64
1.4
9 12
0.
08
0.
8
156.
Bam
boo
shoo
t (te
nder
) 54
88
.8
3.9
0.5
5.7
1.1
–
43
20
65
0.1
0 5
0.08
0.
19
0.2
157.
Bro
ccol
i mar
row
80
85
.61
4.99
0.
2 7.
1 1.
12
0.94
50
44
.86
108.
9 1.
52
630
– –
– –
158.
Cau
liflo
wer
70
90
.8
2.6
4
1 1.
2 30
33
57
1.
23
30
56
0.04
0.
1 1
159.
Cho
-cho
mar
row
–
92.5
0.
7 0.
1 5.
7 0.
4 0.
6 27
14
0 30
0.
6 0
4 0
0.04
0.
4
160.
Clu
ster
bea
ns
– 81
3.
2 0.
4 10
.8
1.4
3.2
16
130
57
1.08
19
8 49
0.
09
0.03
0.
6
161.
Cow
pea
pods
–
85.3
3.
5 0.
2 8.
1 0.
9 2
48
72
59
2.5
564
14
0.07
0.
09
0.9
162.
Cuc
umbe
r 83
96
.3
0.4
0.1
2.5
0.3
0.4
13
10
25
0.6
0 7
0.03
0
0.2
163.
Cha
ttel
79
89
.72
2.04
0.
18
6.1
0.78
1.
2 34
70
.08
45.7
9 0.
92
– 31
7.69
– –
–
164.
Col
ocas
ia st
em
86
94
0.3
0.3
3.6
1.2
0.6
18
60
20
0.5
104
3 0.
07
0.07
0.
1
165.
Cap
sicu
m Y
ello
w
97
88.6
9 0.
86
0.11
17
.2
0.5
0.66
73
.23
17.0
5 33
.55
1.94
–
115.8
2 –
– –
17
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
166.
Cap
sicu
m R
ed
97
88.8
6 0.
92
0.1
25.2
0.
55
0.7
105.3
8 25
.41
35.3
8 2.
38
– –
– –
–
167.
Cap
sicu
m G
reen
97
93
0.
9 0.
11
25
0.52
0.
7 10
3.6
25.1
32
.65
– –
48.0
3 –
– –
168.
Chi
llies
Akb
are
Fres
h 10
0 85
.77
3.81
0.
62
8.2
– 0.
76
53.4
2 –
– –
– –
– –
–
169.
Chi
llies
Akb
are
Dry
10
0 11
.39
13.9
7 7.
77
52.9
6.
64
7.34
33
7.37
–
306
5.43
–
– –
– –
170.
Cel
ery
Stal
ks
– 93
.5
0.8
0.1
3.5
0.9
1.2
18
30
38
4.8
520
6 0.
12
0.05
0.
3
171.
Dou
ble
bean
–
73.8
8.
3 0.
3 12
.3
1 4.
3 85
40
14
0 2.
3 –
22
– –
–
172.
Dru
mst
ick
flow
er
– 85
.9
3.6
0.8
7.1
1.3
1.3
50
51
90
– –
– –
– –
173.
Dru
mst
ick
83
86
.9
2.5
0.1
3.7
2 4.
8 26
30
11
0 0.
18
110
120
0.05
0.
07
0.2
174.
Fr
ench
bea
n 94
91
.4
1.7
0.1
4.5
0.5
1.8
26
50
28
0.61
13
2 24
0.
08
0.06
0.
3
175.
Fie
ld b
ean
tend
er
93
86.1
3.
8 0.
7 6.
7 0.
9 1.
8 48
21
0 68
0.
83
187
9 0.
1 0.
06
0.7
176.
Jack
frui
t ten
der
– 84
2.
6 0.
3 9.
4 0.
9 2.
8 51
30
40
1.
7 0
14
0.05
0.
4 85
177.
Kno
l-kno
l 74
92
.7
1.1
0.2
3.8
0.7
1.5
21
20
35
0.4
21
85
0.05
0.
09
0.5
178.
Kar
onda
Fre
sh
98
91
1.1
2.9
2.9
0.6
1.5
42
21
28
– –
– –
– –
179.
Lad
ies f
inge
r 84
89
.6
1.9
0.2
6.4
0.7
1.2
35
66
56
0.35
52
13
0.
07
0.1
0.6
180.
Lee
ks
– 78
.9
1.8
0.1
17.2
0.
7 1.
3 77
50
70
2.
3 18
11
0.
23
– –
181.
Lak
ooch
, Bad
her r
aw
– 89
.4
1.6
1.2
13.9
1.
1 2.
8 73
67
25
–
– –
– –
–
182.
Lot
us st
em, d
ry
100
9.5
4.1
1.3
51.4
8.
7 25
23
4 40
5 12
8 60
.6
0 3
0.82
1.
21
1.9
183.
Mus
hroo
m B
otto
n (Go
bre)
88
88
.5
4.6
0.8
4.3
1.4
0.4
43
6 11
0 1.
5 –
– –
– –
18
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
184.
Mus
hroo
m
Oyste
r (Ka
nne)
86
88
3
0.2
5.8
1.3
0.9
37
– 1.
5 –
– –
– –
–
185.
Mus
hroo
m, w
ild , d
ry
– 17
.1
16.9
–
14.1
17
.8
20.8
13
4.7
– 74
3 17
.2
– –
– –
–
186.
Man
go g
reen
72
87
.5
0.7
0.1
10.1
0.
4 1.
2 44
10
19
6.
33
90
3 0.
04
0.01
0.
2
187.
On
ion
stal
k (G
reen
) 10
0 87
.6
0.9
0.2
8.9
0.8
1.6
41
50
50
7.43
59
5 17
0
0.03
0.
3
188.
Pin
k be
ans
94
86.8
3.
1 0.
4 7
0.6
2.1
44
54
70
1.5
453
12
0.06
0.
02
0.6
189.
Pum
pkin
79
92
.6
1.4
0.1
4.6
0.6
0.7
25
10
30
0.44
50
2
– –
–
190.
Pla
ntai
n flo
wer
43
89
.9
1.7
0.7
5.1
1.3
1.3
34
32
42
1.6
27
16
0.05
0.
02
0.4
191.
Pla
ntai
n gr
een
58
83.2
1.
4 0.
2 14
0.
5 0.
7 64
10
29
6.
27
30
24
0.05
0.
02
0.3
192.
pla
ntai
n st
em
– 88
.3
0.5
0.1
90.7
0.
6 0.
8 42
10
10
1.
1 0
7 0.
02
0.01
0.
2
193.
Pum
pkin
flow
er
– 89
.1
2.2
0.8
5.8
1.4
0.7
39
120
60
– –
– –
– –
194.
Par
war
95
92
2
0.3
2.2
0.5
3 20
30
40
1.
7 15
3 29
0.
05
0.06
0.
5
195.
Pe
as
53
72.1
7.
2 0.
1 15
.9
0.8
4 93
20
13
9 1.
5 83
9
0.25
0.
01
0.8
196.
Pap
aya
gree
n
92
0.7
0.2
5.7
0.5
0.9
27
28
40
0.9
0 12
0.
01
0.01
0.
1
197.
Rid
ge g
ourd
82
95
.2
0.5
0.1
3.4
0.3
0.5
17
18
26
0.39
33
5
– 0.
01
0.2
198.
Rap
e, st
em
91
.4
0.1
1.4
4 1.
4 –
29
100
100
1.2
– –
– –
–
199.
Red
gram
tend
er
72
65.1
9.
8 1
16.9
1
6.2
116
57
164
1.1
469
25
0.32
0.
33
3
200.
Red
bea
ns (R
ato
Bodi
) _
88.5
3.
1 0.
1 5.
2 0.
6 2.
5 34
18
.1
254
4.9
– Re
d co
lour
–
– –
19
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
201.
Red
bea
n (S
imi)
91
88
.85
3.5
0.1
26.6
1.
5 2.
7 12
1 33
25
8 5
– 7.
8 –
– –
202.
Spot
ted be
ans (
Chirk
e sim
i) –
70.7
2 3.
34
0.75
21
.8
1.24
2.
12
107
– –
– –
Red
colo
ur
– –
–
203.
Red
cow
pea
34
88.5
3.
1 0.
1 5.
2 0.
6 2.
5 34
18
.1
254
4.9
– –
– –
–
204.
Sna
kego
urd
98
94.6
0.
5 0.
3 3.
3 0.
5 0.
8 18
26
20
1.
51
96
0 0.
04
0.06
0.
3
205.
Spo
nge
guar
d 83
93
.13
1.03
0.
11
5 0.
35
0.39
26
.43
28.2
30
.07
1.18
–
4.55
–
– –
206.
San
nhem
p flo
wer
–
78.9
4.
8 0.
6 10
.4
1.4
3.9
66
200
100
– –
– –
– –
207.
Silk
cott
on fl
ower
–
86.4
1.
5 0.
3 9.
5 0.
7 1.
6 47
22
45
–
– –
– –
–
208.
Spi
nach
stal
k –
93.4
0.
9 0.
1 3.
8 1.
8 –
20
90
20
1.6
– 3
– –
–
209.
Sw
ord
bean
s 98
87
.2
2.7
0.2
7.8
0.6
1.5
44
60
40
2 12
0.
08
0.08
0.
5 –
210.
Soy
abea
n te
nder
58
1.
33
14.8
9 2.
92
15.1
2.
1 3.
68
146.
2 89
.7
206.
7 3.
7 –
4.55
–
– –
211.
Tom
ato
gree
n 98
93
.1
1.9
0.1
3.6
0.6
0.7
23
20
36
1.8
192
31
0.07
0.
01
0.4
212.
Tom
ato
red
100
93.5
1.
3 0.
1 3.
9 0.
7 0.
5 21
15
27
0.
7 42
4 23
–
– –
213.
Tre
e to
mat
o 90
86
.2
1.5
0.2
6.7
1.2
4.2
35
12
46
1 32
4 0
– –
–
214.
Tin
da te
nder
99
93
.5
1.4
0.2
3.4
0.5
1 21
25
24
0.
9 13
18
0.
04
0.08
0.
3
215.
Veg
etab
le m
arro
w
94
94.8
0.
5 0.
1 3.
5 0.
3 0.
8 17
10
30
1.
35
– 18
0.
02
0 0.
4
216.
Wat
er c
hesn
ut fr
esh
38
70
4.7
0.3
23.3
1.
1 0.
6 11
5 20
15
0 0.
8 12
9
0.05
0.
07
0.6
217.
Wat
er ch
esnu
t dry
–
13.8
13
.4
0.8
68.9
3.
1 33
0 70
44
0 2.
4 –
– –
– –
–
218.
Wat
er li
ly fl
ower
–
90.8
1.
6 0.
6 5.
4 0.
7 0.
9 33
29
18
–
– –
– –
–
219.
W
inge
d be
an te
nder
–
86.6
2.
66
34
7.9
0.76
1.
79
45.1
26
.32
51.1
–
– 3.
37
– –
–
20
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
E.
RO
OT
S A
ND
TU
BER
S
220.
Bee
t roo
t 85
87
.7
1.7
0.1
8.8
0.8
0.9
43
18
55
1.19
0
10
0.04
0.
09
0.4
221.
Ban
ana
rhiz
ome
35
85.1
0.
4 0.
2 11
.8
1.4
1.1
51
25
10
1.1
16
1 0
0.03
0.
2
222.
Col
acas
ia
– 73
.1
3 0.
1 21
.1
1.7
1 97
40
14
0 0.
42
24
0 0.
09
0.03
0.
4
223.
Cas
sava
–
62.5
1.
2 0.
3 34
.7
2.41
0.
43
146.
3 33
–
0.7
– –
– –
–
224.
Car
rot
95
86
0.9
0.2
10.6
1.
1 1.
2 47
.8
80
530
1.03
42
75
3 0.
04
0.02
0.
6
225.
Cho
-cho
mar
row
root
87
76
.19
1.9
0.1
20.3
0.
97
0.7
89.9
3 52
.47
60.4
6 0.
89
0 10
.02
– –
–
226.
Gha
r tar
ul
100
58.6
1 4
0.1
32.6
2.
06
2.56
14
7 69
.8
– 24
.03
– –
– –
–
227.
Gar
lic d
ry
85
62
6 0.
1 29
.8
1 0.
8 14
5 30
31
0 1.
3 –
13
0.06
0.
23
0.4
228.
Gitt
ha
66
68.3
1 3.
72
0.9
25.2
0.
93
0.91
12
4 12
.41
– 0.
95
0 –
– –
–
229.
Lot
us ro
ot
– 85
.9
1.7
0.1
11.3
0.
2 0.
8 53
21
74
0.
4 –
22
0.1
– –
230.
Man
go g
inge
r 87
85
1.
1 0.
7 10
.5
1.4
1.3
53
25
90
2.6
20
1 0.
01
0.03
0
231.
Oni
on
(Sm
all)
–
84.3
1.
8 0.
1 12
.6
0.6
0.6
59
40
60
1.2
15
2 0.
08
0.02
0.
5
232.
Oni
on
(Big
) 95
86
.6
1.2
0.1
10.4
0.
4 1.
3 47
47
50
0.
6 0
11
0.08
0.
01
0.4
233.
Pot
ato
85
74.7
1.
6 0.
1 22
.4
0.6
0.6
97
10
40
0.46
0
17
0.1
0.01
1.
2
234.
Pot
ato(
Red
) 10
0 82
1.
1 0.
52
15
0.72
0.
25
72
5.42
50
.1
0.48
–
– –
– –
235.
Pota
to b
oile
d ( w
ithou
t sk
in)
– 81
1.
9 0.
1 16
.3
0.7
0.4
72
7 44
0.
8 Tr
aces
11
0.
06
0.02
1.
3
21
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
236.
Pot
ato
chip
s fri
ed
– 4.
2 3.
6 43
.8
45.9
2.
5 0.
9 56
2 18
74
1.
6 0
0 –
0.02
0.
5
237.
Ran
i vya
kur
78
72.7
2 2.
3 0.
2 22
.7
1.41
1.
1 10
1 24
.71
– 8.
38
– –
– –
–
238.
Rad
ish
Pink
98
90
.8
0.6
0.3
6.8
0.9
0.6
32
50
20
0.37
0
17
0.06
0.
02
0.5
239.
Rad
ish
whi
te
99
94.4
0.
7 0.
1 22
.7
0.6
9.6
101
24.7
–
0.4
3 15
0.
06
0.02
0.
5
240.
Rad
ish
Rat-
taile
d –
92.3
1.
3 0.
03
4.3
0.7
0.4
72
7 44
0.
8 Tr
aces
11
0.
06
0.02
1.
3
241.
Sw
eet P
otat
o( w
hite
))
97
68.5
1.
2 0.
3 28
.3
1 0.
7 12
1 46
50
0.
21
6 24
0.
08
0.04
0.
7
242.
Sw
eet p
otat
o re
d
93
67.6
1.
35
0.5
29.1
0.
74
1 12
6 14
5.81
33
.97
2.21
0
2.42
–
– –
243.
Sw
eet p
otat
o bo
iled
– 70
.7
1 0.
1 27
.4
0.8
0.8
114
36
56
0.9
0 11
0.
08
0.05
0.
4
244.
Tur
nip
red
60
88.9
1.
2 0.
2 7.
7 0.
7 1.
3 37
47
.7
35.2
2.
3 1.
2 –
– –
–
245.
Yam
ele
phan
t –
78.7
1.
2 0.
1 18
.4
0.8
0.9
79
50
34
0.6
260
– 0.
06
0.07
0.
7
246.
Yam
wild
89
70
.4
2.5
0.3
29.1
1.
4 0.
8 11
0 20
74
1
97
1 0.
19
0.45
1.
2
22
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
F.
VEG
ETA
BLE
S P
RO
DU
CT
247.
Gun
durk
(Mus
tard
) 10
0 11
.7
– –
– –
– –
2488
–
94.3
15
20
– –
– –
248.
Mul
ako
Sink
i 10
0 11
.1
12
0.7
47.5
13
.5
14.9
2 24
5 –
– –
– –
– –
–
249.
Dri
ed ra
pe le
aves
10
0 7.
4 27
2.
9 40
.7
15.3
6.
7 29
7 30
95
500
– –
– –
– –
250.
Blac
kgra
m+C
oloc
osia
tu
ber M
aseu
ra
100
7.9
19.8
0.
7 63
.8
4.3
3.5
341
17.6
40
1 4.
5 –
– –
– –
251.
Blac
kgra
m+C
oloc
osia
tu
ber+
Gund
ruk
Mas
eura
10
0 7.
8 25
.3
0.7
57.6
4.
9 3.
7 33
8 33
.37
402
11.6
–
– –
– –
252.
Blac
kgra
m+A
shgo
urd
(kub
indo
) Mas
eura
10
0 7.
1 30
.3
1 55
.5
3.6
2.5
352
11.7
48
7 1.
9 –
– –
– –
253.
Blac
kgra
m+G
arlic
M
aseu
ra
100
10.1
22
1.
2 34
6 3.
2 1.
2 34
6 11
.9
423
3.3
– –
– –
–
254.
Blac
kgra
m+C
abba
ge
Mas
eura
10
0 7.
3 22
0.
1 64
.4
3.7
2.5
347
13.5
40
7 5
– –
– –
–
255.
Blac
kgra
m+G
arde
ncre
ss (
Cham
sur)
Mas
eura
10
0 8.
8 26
.9
0.1
59.2
2.
5 2.
5 34
5 17
.6
320
6.3
– –
– –
–
256.
Blac
kgra
m+R
addi
sh
Mas
eura
10
0 8.
3 24
.6
1.9
58.6
3.
9 2.
7 35
0 13
40
4 4.
5 –
– –
– –
257.
Blac
kgra
m+C
aulif
low
er
Mas
eura
10
0 10
24
.5
0.6
57.5
4.
9 2.
5 33
3 8.
1 43
1 3.
1 –
– –
– –
23
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
G
. FR
UIT
S
258.
App
le
90
84.6
0.
2 0.
5 13
.4
0.3
1 59
10
14
0.
66
0 1
– –
–
259.
Am
ala
( big
) 95
86
.7
0 0.
2 13
.7
0.4
3.6
54
– –
– –
324.
1 –
– –
260.
Am
ala
(sm
all)
93
80
.92
0 0.
2 –
0.6
3.21
58
50
20
1.
2 –
562.
6 2 0.
03
0.01
0.
2
261.
Apr
icot
fres
h 86
85
.3
1 0.
3 11
.6
0.7
1.1
53
20
25
2.2
2160
6
0.04
0.
3 0.
6
262.
Apr
icot
dri
ed
93
19.4
1.
6 0.
7 73
.4
2.8
2.1
306
110
70
4.6
58
2 0.
22
– 2.
3
263.
Avo
cado
–
73.6
1.
7 22
.8
0.8
1.1
21
5 10
80
0.
7 –
– –
– –
264.
Bae
l fru
it 64
61
.5
1.8
0.3
31.8
1.
7 2.
9 13
7 85
50
0.
6 55
8
0.13
0.
03
1.1
265.
Bae
l sar
bet
– 54
.5
1.7
0.1
45.2
0.
3 N
D
189
– –
– –
– –
– –
266.
Ban
ana
ripe
71
70
.1
1.2
0.3
27.2
0.
8 0.
4 11
6 17
36
0.
37
78
7 0.
05
0.08
0.
5
267.
Ban
yan
tree
figs
–
74.1
1.
7 2
11.8
1.
9 8.
5 72
36
4 43
–
– –
– –
–
268.
Bam
boo
frui
t –
56.3
3.
9 0.
1 34
.2
1.6
3.9
153
10
110
1.5
11
1 0.
09
0.09
–
269.
Cas
hew
frui
t 77
86
.3
0.2
0.1
12.3
0.
2 0.
9 51
10
10
0.
2 23
18
0 0.
02
0.05
0.
4
270.
Dat
es, d
ried
86
15
.3
2.5
0.4
75.8
2.
1 3.
9 31
7 12
0 50
7.
3 26
3
0.01
0.
02
0.9
271.
Dat
es, F
resh
–
59.2
1.
2 0.
4 33
.8
1.7
3.7
144
22
38
0.96
–
– –
– –
272.
Fig
s 99
88
.1
1.3
0.2
7.6
0.6
2.2
37
80
30
1 16
2 5
0.06
0.
05
0.6
273.
Gra
pe- p
ale g
reen
varie
ty
– 79
.2
0.5
0.3
16.5
0.
6 2.
9 71
20
30
0.
52
0 1
– –
0
24
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
274.
Gra
pe-B
lue
vrai
ety
95
82.2
0.
6 0.
4 13
.1
0.9
2.8
58
20
23
0.5
3 1
0.04
0.
03
0.2
275.
Grap
es fr
uits
( Mar
sh'
seed
less
) –
88.5
1
0.1
10
0.4
– 45
30
30
0.
2 0
– 0.
12
0.02
0.
3
276.
Guap
e fr
uit(
trum
ph)
juic
e –
92.1
0.
7 0.
1 7
0.2
– 32
20
20
0.
2
31
0.12
0.
02
0.3
277.
Gu
ava
, hill
–
85.3
0.
1 0.
2 9
0.6
4.8
38
50
20
1.2
0 15
0.
02
0.02
0.
3
278.
Gua
va, c
ount
ry
100
81.7
0.
9 0.
3 11
.2
0.7
5.2
51
10
28
0.27
0
212
0.03
0.
03
0.4
279.
Gro
und
appl
e –
83.7
1.
3 0.
2 14
.4
0.3
0.1
64
– –
– –
– –
– –
280.
Jack
frui
t r
ipe
seed
30
76
.2
1.9
0.1
19.8
0.
9 0.
9 88
20
41
0.
56
175
7 0.
03
0.13
0.
13
281.
Jam
bu fr
uit
75
83.7
0.
7 0.
3 14
0.
4 0.
6 62
15
15
0.
43
48
18
0.03
0.
01
0.2
282.
Kus
sum
frui
t –
86.2
1.
5 0.
8 9.
9 1
2 53
15
15
–
– –
– –
–
283.
Lap
si
59
79.9
0.
5 0.
02
17.6
8 0.
5 1.
4 73
21
8 20
.6
2.7
_ 48
.15
– –
–
284.
Lem
on(N
ibuw
a)
– 85
1
0.9
11.1
0.
3 0.
7 57
70
10
0.
26
0 39
0.
02
0.01
0.
1
285.
Lem
on sw
eet
79
90
.5
0.7
0.3
7.3
0.5
– 35
30
20
0.
7 0
54
– 0.
04
0
286.
Lem
on Ju
ice
– 85
1
0.9
12.8
0.
3 –
63
70
10
0.3
0 39
–
287.
Lic
hi
68
84.1
1.
1 0.
2 13
.6
0.5
0.5
61
10
35
0.7
0 31
0.
02
0.06
0.
4
288.
Lic
h ,b
asta
rd
– 83
.9
1.4
0.3
13.1
0.
8 0.
5 61
15
35
–
– –
– –
–
289.
Li
me
– 44
.6
1.5
1 10
.9
0.7
1.3
59
90
20
0.3
15
63
0.2
0.03
0.
1
25
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
290.
Lim
e, sw
eet,
mal
ta
67
90.3
0.
7 0.
2 7.
8 0.
4 0.
6 36
30
20
1
0 54
–
– 0
291.
Lak
uch
76
82.1
0.
7 1.
1 3.
3 0.
8 1.
7 66
50
50
0.
5 25
4 13
5 0.
02
0.15
0.
3
292.
Lar
uat
76
88.2
0.
6 0.
3 9.
6 0.
5 0.
8 43
30
20
1.
3 55
9 0
– –
0
293.
Man
go, R
ipe
74
81
0.6
0.4
16.9
0.
4 0.
7 74
14
16
1.
3 27
43
16
0.8
0.09
0.
9
294.
Man
go, R
ipe
/ Bo
mba
y
– 77
.75
1.2
0.03
21
0.
2 0.
07
89
– –
– –
– –
– –
295.
Man
go, R
ipe
/ M
alda
–
80.0
7 1.
4 0.
09
17.9
0.
24
0.28
78
–
– –
– –
– –
–
296.
Man
go, R
ipe
/ Su
kuta
ra
– 81
.41
1 0.
17
16.9
0.
26
0.17
73
–
– –
– –
– –
–
297.
Man
go, R
ipe
/ D
asha
ri
– 80
.79
1.1
0.06
17
.6
0.26
0.
18
75
– –
– –
– –
– –
298.
Man
go, R
ipe
/ Ja
rda
– 83
.32
0.8
0.03
15
0.
4 0.
41
63
– –
– –
– –
– –
299.
Man
go, R
ipe
/ Ka
lkat
iya
– 79
.51
0.4
0.01
19
0.
42
0.09
80
–
– –
– –
– –
–
300.
Man
go, R
ipe
/ Fa
jali
– 83
.52
0.9
0.15
15
0.
23
0.1
65
– –
– –
– –
– –
301.
Man
go, R
ipe
/ Am
rapa
li –
82.5
4 1.
5 0.
09
15.4
0.
42
0.08
68
–
– –
– –
– –
–
302.
Man
go, R
ipe
/ Ch
ausa
–
80.5
7 0.
77
0.08
17
.8
0.42
0.
34
75
– –
– –
– –
– –
303.
Man
go, R
ipe
/ M
allik
a –
81.4
4 0.
61
0.09
17
.4
0.46
0.
04
73
– –
– –
– –
– –
304.
Mah
ua, r
ipe
– 73
.6
1.4
1.6
22.7
0.
7 –
111
45
22
0.23
30
7 40
–
– –
305.
Mul
berr
y 10
0 86
.5
1.1
0.4
10.3
0.
6 1.
1 49
70
30
2.
3 57
12
0.
04
0.13
0.
5
306.
Mel
on w
ater
78
95
.8
0.2
0.2
3.3
0.3
0.2
16
11
12
7.9
0 1
0.2
0.04
0.
1
307.
Nee
m fr
uit
– 81
.9
1.3
1 15
.1
1 0.
7 75
25
41
–
– –
– –
–
26
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
308.
Juna
r –
87.5
1 N
D
0.05
11
.9
– N
D
48
– –
– –
– –
– –
309.
Ora
nge
67
87.6
0.
7 0.
2 10
.9
0.3
0.3
48
26
20
0.32
11
04
30
– –
–
310.
Ora
nge
juic
e –
97.7
0.
2 0.
1 1.
9 0.
1
9 5
9 0.
7 15
64
0.
06
0.02
0.
4
311.
Pap
aya
(ri
pe)
75
90.8
0.
6 0.
1 7.
2 0.
5 0.
8 32
17
13
0.
5 66
6 57
0.
4 0.
25
0.2
312.
Per
sim
on w
ith p
eel
– 81
.96
0.7
0.13
8 –
– 0.
57
– 10
.71
35.9
0.
29
– 46
–
– –
313.
Per
sim
on w
ithou
t pee
l –
83.2
8 0.
9 0.
11
– –
0.85
–
11.1
4 25
.5
0.27
–
34.6
–
– –
314.
Pe
ache
s 88
86
1.
2 0.
3 10
.5
0.8
1.2
50
15
41
2.4
0 6
0.02
0.
03
0.5
315.
Pha
lsa
59
80.8
1.
3 0.
9 14
.7
1.1
1.2
72
129
39
3.1
419
22
– –
0.3
316.
Pin
appl
e 60
87
.8
0.4
0.1
10.8
0.
4 0.
5 46
20
9
2.42
18
39
0.
2 0.
12
0.1
317.
Pip
al tr
ee fi
gs
– 62
.4
2.6
1.7
21.2
2.
3 9.
9 11
0 28
9 89
–
– –
– –
–
318.
Plu
ms
90
86.9
0.
7 0.
5 11
.1
0.4
0.4
52
10
12
0.6
166
5 0.
04
0.1
0.3
319.
Pom
egra
nate
68
78
1.
6 0.
1 14
.5
0.7
5.1
65
10
70
1.79
0
16
0.06
0.
1 0.
3
320.
Pum
mel
o –
88
0.6
0.1
10.2
0.
5 0.
6 44
30
30
0.
3 12
0 20
0.
03
0.03
0.
2
321.
Pea
r –
86
0.6
0.2
11.9
0.
3 1
52
8 15
0.
5 28
0
0.06
0.
03
0.2
322.
Pan
i am
ala
100
92.2
2.
6 0.
14
3.4
0.37
1.
26
26
29.3
–
– –
– –
– –
323.
Ras
pber
y –
84.8
1
0.6
11.7
0.
9 1.
1 56
40
11
0 2.
3 12
48
30
– –
0.8
324.
Red
raps
berr
y( k
afal
) –
83.1
2 1.
72
0.1
8.2
0.43
6.
43
41
– –
– –
– –
– –
325.
Ray
an
– 68
.6
0 9.
6 27
.7
4.5
– 13
4 83
17
0.
9 49
5 16
0.
07
0.08
0.
4
27
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
326.
Ros
e sp
ple
100
89.1
0.
7 0.
2 8.
5 0.
3 1.
2 39
10
30
0.
5 14
1 3
0.01
0.
05
0.4
327.
See
thph
al
45
70.5
1.
6 0.
4 23
.5
0.9
3.1
104
17
47
4.31
0
37
0.07
0.
17
1.3
328.
Str
awbe
rry
96
87.8
0.
7 0.
2 9.
8 0.
4 1.
1 44
30
30
1.
8 18
52
0.
03
0.02
0.
2
329.
Sap
ota
83
73.7
0.
7 1.
1 21
.4
0.5
2.6
98
28
27
1.25
97
6
0.02
0.
03
0.2
330.
Woo
d ap
ple
– 64
.2
7.1
3.7
18.1
1.
9 5
134
130
110
0.48
61
3
0.04
0.
17
0.8
331.
Ziz
yphu
s –
81.6
0.
8 0.
3 17
0.
3
74
4 9
0.5
21
76
0.02
0.
05
0.7
28
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
H
. CO
ND
IMEN
TS
AN
D S
PIC
ES
332.
Asa
foet
ida
– 16
4
1.1
67.7
7
4.1
297
690
50
39.4
4
0 –
– –
333.
Ani
se (S
ounf
) –
2.2
17.5
3.
4 60
4
13.5
34
1 11
63
335
3.8
0 0
0
334.
Ari
thip
pilli
Ari
sith
ippl
li –
12.5
13
.2
4.7
58
6 5.
2 32
9 46
0 32
5 13
.5
– –
– –
–
335.
Bet
al n
ut (
Supa
ri)
–
11.5
4.
7 10
.2
66.1
1.
6 13
.2
375
295
105
4.5
– –
0.21
0.
4 1.
3
336.
Cin
nam
on
– 8.
8 6.
1 1.
9 64
.6
4.2
26.5
25
9 41
5 69
15
0
0 –
– –
337.
Car
dam
om
– 20
10
.2
2.2
42.1
5.
4 20
.1
229
130
160
4.6
0 0
0.22
0.
17
0.8
338.
Chi
lliy,
dry
–
10
15.9
6.
2 31
.6
6.1
30.2
24
6 16
0 37
0 2.
3 34
5 50
0.
93
0.43
9.
5
339.
Chi
lliy,
gre
en
90
85.7
2.
9 0.
6 3
1 6.
8 29
30
80
4.
4 17
5 11
1 0.
19
0.39
0.
9
340.
Clo
ves,
dry
100
25.2
5.
2 8.
9 46
5.
2 9.
5 28
6 74
0 10
0 11
.7
253
0 0.
08
0.13
0
341.
Cor
iand
er, d
ry
– 11
.2
14.4
16
.1
21.6
4.
4 32
.6
288
630
393
7.1
942
0 0.
22
0.35
1.
1
342.
Cu
min
seed
–
11.9
18
.7
15
36.6
5.
8 12
35
6 10
80
511
11.7
52
2 3
0.55
0.
36
2.6
343.
Fe
nμgr
eek
seed
–
13.7
26
.2
5.8
44.1
3
7.2
333
160
370
6.5
96
0 0.
34
0.29
1.
1
344.
Ga
rlic
dry
85
62
6.
3 0.
1 29
.8
1 0.
8 14
5 30
31
0 1.
2 0
13
0.06
0.
23
0.4
345.
Gi
nger
, fre
sh
– 80
.9
2.3
0.9
12.3
1.
2 2.
4 67
20
60
3.
5 40
6
0.06
0.
03
0.6
346.
M
ace
– 15
.9
6.5
24.5
47
.8
1.6
3.8
437
180
100
12.6
30
27
0 0.
25
0.42
1.
4
347.
N
utm
eg
– 14
.3
7.5
36.4
28
.5
1.7
11.6
47
2 12
0 24
0 2.
03
0 0
0.33
0.
01
1.4
348.
Om
um
– 7.
4 17
.1
21.8
24
.6
7.9
21.2
36
3 15
25
443
12.5
71
–
0.21
0.
28
2.1
29
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
349.
pep
per d
ry
95
18.2
11
.5
6.8
49.2
4.
4 14
.9
304
460
198
12.4
10
80
– 0.
09
0.14
1.
4
350.
Pep
per g
reen
81
70
.6
4.8
2.7
13.7
1.
8 6.
4 98
27
0 70
2.
4 54
0 1
0.05
0.
04
0.2
351.
Tam
arin
d pu
lp
– 20
.9
3.1
0.1
67.4
2.
9 5.
6 28
3 17
0 11
0 17
60
3
0.
07
0.7
352.
Tur
mer
ic
100
13.1
6.
3 5.
1 69
.4
3.5
2.6
349
150
282
67.8
30
0
0.03
0
2.3
353.
Tim
ur
100
13.5
4 –
6.24
–
8.23
–
– –
– 59
.94
– –
– –
–
354.
Zim
bu
100
18.4
4 –
– –
9.73
–
– –
– 48
.9
– –
– –
–
355.
Lim
e, p
eel
66
.5
1.8
0.5
29.4
1.
8
129
710
60
2.7
– –
–
30
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
I.
NU
TS
& O
ILSE
EDS
356.
Alm
ond
– 5.
2 20
.8
58.9
10
.5
2.9
1.7
665
230
490
5.09
0
0 –
– –
357.
Cas
hew
nut
–
5.9
21.2
46
.9
22.3
2.
4 1.
3 59
6 50
45
0 5.
8 60
0
– –
–
358.
Coc
onut
(d
ry)
_ 4.
3 6.
8 62
.3
18.4
1.
6 6.
6 66
2 40
0 21
0 7.
8 0
7 –
– –
359.
Coc
onut
(f
resh
) 10
0 36
.3
4.5
41.6
13
1
3.6
444
10
240
1.7
0 1
0.05
0.
1 0.
8
360.
chilg
oza
– 4
13.9
49
.3
29
2.8
1 61
5 91
49
4 3.
6
0 0.
32
0.3
3.6
361.
Fili
nge(
Jhhu
setil
) –
2.2
25.6
41
.4
22.3
4.
7 3.
1 56
7 –
– –
– –
– –
–
362.
Gro
undn
ut
73
3 25
.3
40.1
26
.1
2.4
3.1
567
90
350
2.5
37
0 –
– –
363.
Gro
undn
ut, r
oast
ed
69
1.7
26.2
39
.8
26.7
2.
5 3.
1 57
0 77
37
0 3.
1
0 0.
39
0.13
22
.1
364.
Lin
seed
seed
s 99
6.
5 20
.3
37.7
28
.3
2.4
4.8
533
170
370
2.7
30
0 –
– –
365.
Wal
nut
45
4.5
15.6
64
.5
11
1.8
2.6
687
100
380
2.04
6
0 –
– –
366.
Sila
m
100
6.2
20
22.1
30
.6
3.5
3.13
46
1
– –
–
367.
Mus
tard
seed
–
8.5
20
39.7
23
.8
4.2
1.8
541
490
700
7.9
162
0 –
– –
368.
Nig
er se
ed
– 4.
2 23
.9
39
17.1
4.
9 10
.9
515
300
224
56.7
– –
– –
369.
Pis
tach
io n
ut
– 5.
6 19
.8
53.5
16
.2
2.8
2.1
626
140
430
7.7
144
– –
– –
370.
Pop
py S
eed
– 4.
9 15
.1
2.3
75.3
5.
9 1.
9 38
2 98
1 62
5 5.
2 –
– 0.
88
0 0.
8
371.
Saf
flow
er se
ed
– 5.
5 13
.5
25.6
17
.9
2.6
34.9
35
6 23
6 82
3 4.
6 –
– –
– –
372.
Sun
flow
er se
ed
52
5.5
19.8
52
.1
17.9
3.
7 1
620
280
670
5 0
1 –
– –
31
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
373.
W
alnu
t
45
4.5
15.6
64
.5
11
1.8
2.6
687
100
380
2.64
6
0 –
– –
374.
Sea
som
e se
ed
blac
k –
6.36
21
.3
47.9
7 9.
33
6.12
8.
86
554
– –
– –
– –
– –
375.
Sea
som
e se
ed
whi
te
– 4.
28
25.9
49
.57
12.4
5.
34
2.53
59
9 –
442
4.59
–
– –
– –
376.
Sea
som
e se
ed
brow
n –
5.88
23
.4
37.3
22
.9
7.62
2.
89.
521
– 48
0 16
.13
– –
– –
–
377.
Silt
imur
–
5.1
7.1
42.1
5 26
.3
4.95
14
.4
542
– –
– –
– –
– –
378.
Bha
ng k
o ge
da
– 6.
2 19
.9
34.8
30
.6
5.26
3.
1 51
6 –
– –
– –
– –
–
32
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
J.
MEA
T &
MEA
T P
RO
DU
CTS
379.
Buffa
lo m
eat (
lean
m
eat)
_
78.7
19
.4
0.9
0 1
– 86
3
189
– –
– –
– –
380.
Buf
f Sau
sage
10
0 67
.34
15.9
5.
64
8.8
2.21
–
150
– –
– –
– –
– –
381.
Chi
cken
fles
h
68.7
18
.8
17.6
0
1.1
0 18
7 12
18
8 3
0 –
– –
–
382.
Chi
cken
Sau
sage
10
0 64
.62
16.5
18
.8
0 2
0.09
25
3 –
167
0.55
–
– –
– –
383.
Duc
k m
eat
– 72
.3
21.6
4.
8 0
1.2
– 13
0 4
235
– –
– –
– –
384.
Fie
ld ra
t's m
eet
73
.9
23.6
1
0.9
1.4
– 10
4 30
24
2 –
– –
– –
–
385.
Fin
ch
68
.8
26.6
3
1.
7 –
133
90
347
– –
– –
– –
386.
Goa
t- M
eat(
Lean
mea
t)
– 74
.2
21.4
3.
6 0
1.1
– 11
8 12
19
3 –
– –
– –
–
387.
Liv
er , g
oat
76
.3
20
3
1.3
10
7 17
27
9 –
– –
17.6
388.
Liv
er , s
heep
70.4
19
.3
7.5
1.3
1.5
15
0 10
38
0 6.
3 22
300IU
20
0.
36
1.7
6.8
389.
Mut
ton
mus
cle
– 71
.5
18.5
13
.3
– 1.
3 –
194
150
150
2.5
(31IU v
it a)
0.
36
0.14
2.
8
390.
Por
k m
uscl
e –
77.4
18
.7
4.4
– 1
– 11
4 30
20
0 2.
2 –
– –
– –
391.
Pig
eon
mea
t –
70.4
23
.3
4.9
– 1.
4 –
137
12
290
–
2 0.
18
0.09
2.
8
392.
Ham
Slic
ed (B
arum
e)
100
65.4
9 20
.8
23.9
12
.5
2.45
–
349
12.4
1 17
5.5
0.67
–
– –
– –
393.
Ham
(Sm
oked
) 10
0 63
.2
21.4
15
0.
4 –
0.00
2 12
2 8.
65
240
1.05
–
– –
– –
394.
Por
k Bac
on (S
wiss
Gou
rmet)
10
0 50
14
.9
21
10.1
4
0.02
28
9 –
173
0.72
–
– –
– –
33
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
395.
Por
k Pr
ine
Baco
n
– 51
.62
18.8
23
3.
4 3.
2 0.
012
296
– 31
1 0.
53
– –
– –
–
396.
Por
k Sa
usag
es
100
63.3
6 19
.2
28.9
5 13
.7
2.21
–
392
15.5
3 28
6 0.
83
– –
– –
–
397.
Sal
ami C
ooke
d 10
0 57
17
.8
4 0
4.9
0.01
2 17
2 9.
75
195
1.65
–
– –
– –
398.
Sna
il , s
mal
l
78.9
12
.6
1 3.
7 3.
8 –
74
1321
14
7 –
– –
– –
–
399.
Sna
il , b
ig
74
.1
10.5
0.
6 12
.4
2.4
– 97
87
0 11
6 –
– –
0.54
–
–
400.
Tur
tle m
eat
79
.4
16.5
1.
5 1.
5 1.
1 –
86
7 16
2 –
– –
– –
–
401.
Ven
ison
75.3
21
0.
6 1.
9 1.
2 –
97
3 23
3 –
– –
– –
–
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
K
. EG
G
402.
D
uck-
egg
–
71
13.5
13
.5
0.8
1 –
181
70
260
2.5
540
– 0.
12
0.26
0.
1
403.
Hen
- egg
–
73.7
13
.3
13.3
–
1 –
173
60
220
2.1
600
0 0.
1 0.
4 –
404.
Bat
tai-e
gg( Q
uial
eg
g)
– 74
.35
13
11.0
9 0.
41
– –
158
62
220
3.7
– 0
– –
–
34
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
L.
FIS
H &
FIS
H P
RO
DU
CTS
405.
Bam
fish
–
74.8
16
.1
0.9
6.9
1.3
– 10
0 33
0 24
0 0.
8 –
3 –
– 0.
3
406.
His
la
– 53
.7
21.8
19
.4
2.9
2.2
– 27
3 18
0 28
0 2.
1 –
24
– –
2.8
407.
Kat
la
– 73
.7
19.5
2.
4 2.
9 1.
5 –
111
530
235
0.9
–
– –
0.8
408.
Kol
–
70
14.8
8.
8 4.
4 2
– 15
6 41
0 39
0 1.
4 –
32
– –
0.8
409.
Mun
gri
– 78
.5
15
1 4.
2 1.
3 –
86
210
290
0.7
– 11
–
– 0.
5
410.
Sin
ghi
– 68
22
.8
0.6
6.9
1.7
– 12
4 67
0 65
0 2.
3 –
9 –
– 0.
8
411.
Ten
gra
fish
– 70
19
.2
6.4
2.3
2.1
– 14
4 27
0 17
0 2
– 18
–
– –
412.
Pra
wn
45
77.4
19
.1
1 0.
8 1.
7 –
89
323
278
5.3
0 –
0.01
0.
01
4.8
413.
Cra
b sm
all
– 65
.3
11.2
9.
8 9.
1 4.
6 –
169
1606
25
3 –
– –
– –
–
414.
Rah
u 78
76
.7
16.7
1.
4 4.
4 0.
9 –
97
650
175
1 0
22
0.05
0.
05
0.7
415.
Dry
fish
(Sun
dri
ed )
– 13
.96
64.9
4.
21
16.9
–
– 36
6 –
– –
– –
– –
–
416.
Dri
ed F
ish
19
.7
58.5
11
.14
– –
– –
– –
– –
– –
– –
417.
Sal
ted
Dry
Fis
h –
13.4
62
.2
6.03
18
.4
– –
377
– –
– –
– –
– –
418.
Sm
oked
Dry
Fis
h –
10.4
2 70
.8
7.23
11
.6
– –
391
– –
– –
– –
– –
35
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
M
. MIL
K &
MIL
K P
RO
DU
CTS
419.
Buf
falo
milk
10
0 81
4.
3 6.
5 7.
4 0.
8 –
105
210
130
0.2
160
1 0.
04
0.1
0.1
420.
Cow
milk
10
0 87
.5
3.2
4.1
4.4
0.8
– 67
12
0 90
0.
2 17
4 2
0.05
0.
19
0.1
421.
Cur
d 10
0 89
.1
3.1
4 3
0.8
– 60
14
9 93
0.
2 13
7 1
0.02
0.
05
0.1
422.
Dai
ry's
milk
3
– –
– –
– –
– –
– –
– –
–
423.
Goa
t milk
10
0 86
.8
3.3
4.5
4.6
0.8
– 72
17
0 12
0 0.
3 –
1 –
0.04
0.
3
424.
She
ep m
ilk
100
83
5.4
6 5.
1 –
– 95
17
0 –
– –
– –
– –
425.
Pan
eer
100
47.5
23
.7
26
0.6
1.9
0.3
331
441
435
4.5
– –
– –
–
426.
Che
ese
100
40.3
24
.1
25.1
6.
3 4.
2 –
348
790
520
2.1
– –
– –
–
427.
Hum
an m
ilk
100
88
1.1
3.4
7.4
0.1
– 65
28
11
–
182
3 0.
05
0.02
–
428.
But
term
ilk
100
97.5
0.
8 1.
1 0.
5 0.
1 –
15
30
30
0.1
102
– 0.
05
–
429.
Khuw
a (w
hole
buf
falo
m
ilk)
100
30.6
14
.6
31.2
20
.5
3.1
– 42
1 65
0 42
0 5.
8 27
3 –
– –
–
430.
Skim
med
milk
pow
der
(cow
's m
ilk)
100
4.1
38
0.1
51
6.8
– 35
7 13
70
1000
1.
4
5 –
1.64
1
431.
Cha
nna,
buf
falo
's m
ilk
100
54.1
13
.4
23
7.9
1.6
– 29
2 48
0 27
7 –
0 –
– –
–
36
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
N
. FAT
S &
ED
IBLE
OIL
S
432.
But
ter
100
19
– 81
–
2.5
– 72
9 –
– –
3200
–
– –
–
433.
Ghe
e co
w
100
– –
100
– –
– 90
0 –
– –
2000
–
– –
–
434.
Ghe
e (
Buffa
lo)
100
– –
100
– –
– 90
0 –
– –
900
– –
– –
435.
Ghe
e v
eget
able
10
0 –
– 10
0 –
– –
–
– –
– –
– –
–
436.
Veg
etab
le co
okin
g oi
l 10
0 –
– 10
0 –
– –
900
– –
– 0
– –
– –
437.
Hyd
roge
nate
d oi
l 10
0 –
– 10
0 –
– –
900
– –
– 25
00
– –
– –
438.
Sun
flow
er o
il 10
0 –
– 10
0 –
– –
900
– –
– –
– –
– –
439.
Soy
a be
an o
il 10
0 –
– 10
0 –
– –
900
– –
– –
– –
– –
440.
Cor
n oi
l 10
0 –
– 10
0 –
– –
900
– –
– –
– –
– –
441.
Coc
onut
oil
100
– –
100
– –
– 90
0 –
– –
– –
– –
–
442.
Cot
ton
seed
oil
100
– –
100
– –
– 90
0 –
– –
– –
– –
–
443.
Oliv
e oi
l 10
0 –
– 10
0 –
– –
900
– –
– –
– –
– –
444.
Gro
und
nut o
il 10
0 –
– 10
0 –
– –
900
– –
– –
– –
– –
445.
Sea
som
e oi
l 10
0 –
– 10
0 –
– –
900
– –
– –
– –
– –
446.
Lin
seed
oil
100
– –
100
– –
– 90
0 –
– –
– –
– –
–
37
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
O
. MIS
CELL
AN
EOU
S FO
OD
S
447.
Are
ca n
ut
– 31
.3
4.9
4.4
47.2
1
11.2
24
9 50
13
0 1.
5 3
5 –
0.03
0.
7
448.
Bet
el le
aves
–
85.4
3.
1 0.
8 6.
1 2.
3 2.
3 44
23
0 40
7
5760
–
0.07
–
–
449.
Bis
cuit,
salty
10
0 4.
5 6.
6 32
.4
54.6
1.
9 –
534
– –
– –
– –
– –
450.
Bis
cuit,
swee
t 10
0 5.
4 6.
4 15
.2
71.9
1.
1 –
450
– –
– –
– –
– –
451.
Bro
wn
brea
d 10
0 39
8.
8 1.
4 49
–
1.2
244
18
– 2.
2 –
– 0.
21
– 0.
7
452.
Bre
ad w
hite
10
0 39
7.
8 0.
7 51
.9
– 0.
2 24
5 11
–
1.1
– –
– –
–
453.
Cor
n fla
kes
100
2.2
7.4
0.5
– 2.
1 1.
1 –
– –
– –
– –
– –
454.
Can
u su
gar
100
0.4
0.1
0 99
.4
0.1
0 39
8 –
– –
– –
– –
–
455.
Coc
onut
tend
er
90
.8
0.9
1.1
6.3
0.6
–
41
10
30
0.9
– –
– –
–
456.
coco
nut w
ater
10
0 93
.8
1.4
0.1
4.4
0.3
0 24
24
10
0.
1 0
2 0.
01
0 0.
1
457.
Gro
unnu
t cak
e –
7.
2 40
.9
7.4
38.8
2.
5 3.
2 38
6 21
3 54
8 –
–
–
–
–
–
458.
Hon
ey
–
2.06
0.
3 0
79.5
0.
2 –
319
5 16
0.
9 0
4 0
0.04
0.
2
459.
jagg
ary
whi
te
–
8.6
3.7
0.1
85.2
2.
4 –
357
63
49.7
7.
2 –
– –
– –
460.
Cha
ku
–
3.6
3.9
0.5
89.7
3.
4 –
379
65
52.1
9.
6 –
– –
– –
461.
Dha
telo
–
6.
72
27.5
30
.4
29.9
2.
7 2.
7 50
4 –
– –
– –
– –
–
462.
Jack
frui
t see
ds
–
64.5
6.
6 0.
4 25
.8
1.2
1.5
133
50
97
1.5
10
11
0.25
0.
11
0.3
463.
Jagg
ary
cane
–
3.
9 0.
4 0.
1 95
0.
6 –
38
3 80
40
11
.4
168
0 0.
02
0.04
0.
5
38
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
464.
Jand
h –
94
.6
2 0.
075
–
0.56
N
D
2.6
20.2
1.
5 0.
015
– –
– –
–
465.
Mah
uwa
flow
ers
89
18.6
4.
4 0.
6 72
2.
7 1.
7 31
1 14
0 14
0 15
23
7
0.03
0.
88
5.2
466.
Mal
berr
y le
aves
pow
der
– 6.
4 13
2.
1 38
.2
6.7
8.5
293
162.
6 –
– –
– –
– –
467.
Pap
ad
100
20.3
18
.8
0.3
52.4
8.
2 –
22
8 80
30
0 17
.2
0 0
–
–
–
468.
Pum
pkin
seed
70
8
24.3
47
.2
15.6
4.
7 0.
2 58
4 50
83
0 5.
5 38
1
0.33
0.
16
3.1
469.
Sug
acan
e ju
ice
– 90
.2
0.1
0.2
9.1
0.4
–
39
10
10
1.1
6 –
– 0.
04
–
470.
Soh
an p
apad
10
0 1.
75
6.3
25.9
63
.5
0.35
2.
1 51
3 –
–
– –
– –
– –
471.
Yar
sagu
mba
Cap
sule
10
0 13
.45
22
5.86
42
.7
5.55
10
.35
312
–
204
22.6
9 –
–
–
–
–
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
P.
CO
OK
ED F
OO
D
472.
Coo
ked
rice
–
67
.5
2.5
0.17
29
.4
0.31
N
D
129
– –
– –
– –
– –
473.
Dal
(pul
ses)
–
86
.3
3.3
0.6
7.4
2.28
48.7
–
– –
– –
– –
–
474.
Gre
en v
eget
able
s –
83
.1
2 2.
61
7.3
2.59
2.
32
61
– –
– –
– –
– –
475.
Mix
ed
vege
tabl
es
–
82.9
1.
94
2.51
7.
5 2.
31
2.9
61
– –
– –
–
476.
Who
le w
heat
bre
ad
–
– 8
1 44
–
– 21
8 30
–
3 –
– –
– –
39
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
477.
Mai
ze d
ough
( Dhi
ndo)
–
–
2.8
1.2
22.2
–
– 11
1 6
– 0.
72
– –
– –
–
478.
Ben
galg
ram
veg
etab
les
–
– 5.
92
1.85
21
.5
– –
127
71.1
–
1.62
–
– –
– –
479.
Sam
osa
–
41.3
4.
6 14
.8
36.7
2.
1 0.
48
298
–
– –
– –
– –
–
480.
Aal
ucha
p –
51
.5
4.2
11.5
29
.6
2.5
1.01
23
8 –
–
– –
– –
– –
481.
Pak
auda
–
29
.5
5.4
21.1
37
.3
3.58
3.
05
361
–
– –
– –
– –
–
482.
Sel
–
22
.1
4.5
11.7
61
.3
0.41
0.
07
225
–
– –
– –
– –
–
483.
jeri
–
15
.8
2.4
21.3
60
.4
0.34
N
D
445
–
– –
– –
– –
–
484.
Buf
f Mom
o 10
0 53
.2
11.7
7.
74
24.6
1.
8 0.
89
215
– –
– –
– –
– –
485.
Chi
cken
Mom
o
100
56.4
9.
8 8.
06
23.6
1.
55
0.55
20
6 –
– –
– –
– –
–
486.
Pan
eer M
omo
100
48
9.3
11.7
28
.1
1.89
0.
84
256
– –
– –
– –
– –
487.
Pan
eer+
Veg
Mom
o
100
64.9
4.
7 2.
62
25.1
1.
77
0.91
14
3 –
– –
– –
– –
–
488.
Veg
etab
le M
omo
100
62.9
4.
4 2.
25
27.6
1.
63
1.17
14
8 –
– –
– –
– –
–
489.
Aal
u N
aan
10
0
5.3
0.33
41
.9
0.71
0.
08
175
– –
– –
– –
– –
490.
Pla
in n
aan
100
32.4
7.
6 1.
53
57.9
1.
21
ND
26
9 –
– –
– –
– –
–
491.
But
ter n
aan
100
34.6
7.
5 4.
44
55.1
1.
18
0.05
28
3 –
– –
– –
– –
–
492.
Ki
mm
a na
an( m
utto
n)
100
45.3
11
.1
7.99
30
.2
1.31
0.
21
261
– –
– –
– –
– –
493.
Ch
icke
n na
an
100
43.3
9.
6 6.
28
39.3
1.
37
0.11
25
2 –
– –
– –
– –
–
494.
Veg
naa
n 10
0 47
.7
6.4
3.53
40
.8
1.25
0.
29
221
– –
– –
– –
– –
495.
Pan
eer n
aan
100
44.2
7.73
38
.1
1.34
0.
08
256
– –
– –
– –
– –
40
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
Q
. WEA
NIN
G F
OO
DS
PR
EPA
RED
LO
CALL
Y
496.
Mai
ze: W
heat
: soy
bean
4.5
22.2
14
.9
55.7
2.
67
–
446
–
– –
– –
– –
–
497.
Mai
ze , w
heat
and
ge
rmin
ated
gr
een
mun
g
4.2
17
11.7
65
2.
12
–
433
–
368
5.5
– 29
.6
– –
–
498.
Amar
anth
s see
d,
barl
ey,
soy
bean
3.8
25.6
12
.5
54.5
3.
55
–
433
–
533
4.4
– 16
.2
– –
–
499.
Germ
inat
ed b
uckw
heat
, am
aran
ths s
eed,
so
ybea
n
3.3
24.4
3.
3 54
.9
3.34
–
38
6 –
49
2 2.
54
– 16
.1
– –
–
500.
Foxt
ail
mill
et, M
aize
, so
ybea
n
4 21
.1
3.4
54.9
3.
36
–
453
–
425
2.7
– 15
.8
– –
–
501.
Germ
inat
ed b
uckw
heat
, G
gree
n m
ung,
Mai
ze
4.
9 18
.6
5.1
9.1
2.4
–
396
–
351
3.1
– 22
.6
– –
–
502.
Uwa,
Mai
ze a
nd
soyb
ean
4.
7 21
.6
16.6
57
.5
3.8
–
449
–
454
3.8
– 14
.1
– –
–
503.
Barl
ey, M
aize
and
so
ybea
n
4.6
22.3
11
.8
57.5
3.
8 –
42
5 –
45
0 2.
5 –
13.8
–
– –
504.
Pros
o m
illet
,,whe
at,
Gr
een
Mun
g
3 18
.4
2.8
72.8
3
–
390
–
363
2.6
– 13
.3
– –
–
505.
Whe
at a
nd G
reen
mun
g (1
:1)
7.7
15
1.9
72
2.1
1.3
365.
1 61
.6
149
13.7
–
– –
– –
41
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
506.
Barl
ey a
nd b
lack
gra
m
(1:1
)
7.3
15.1
1.
7 70
.7
2.5
2.7
358.
5 8.
7 33
9 8.
7 –
– –
– –
507.
Whe
at, r
ice
and
gree
n m
ung
5.
4 10
.2
7 73
.7
2.1
1.6
398.
6 30
28
5 2.
3 –
– –
– –
508.
Rice
, mai
ze a
nd
Beng
al g
ram
5.7
8.4
2.6
79.7
1.
8 1.
8 37
5.8
35
280
2.2
– –
– –
–
509.
Mill
et, r
ice
and
and
Blac
kgra
m
5.
8 12
.9
3.4
74.1
2.
4 1.
4 37
8.6
107
162
20
– –
– –
–
510.
Mill
et a
nd b
lack
gram
(1
:1)
9.
2 13
.8
4.4
66.2
2.
9 3.
5 35
9.6
146
146
120
– –
– –
–
511.
Rice
and
bla
ckgr
am
(1:1
)
10.2
12
.3
4.9
70.5
1.
4 0.
7 37
5.3
56
179
25
– –
– –
–
512.
Rice
, whe
at a
nd
beng
algr
am
4.
7 9.
3 11
.8
71.2
2.
1 0.
9 42
8.2
101
297
4 –
– –
– –
513.
Jaul
o (r
ice
and
gree
n m
ung)
2:1
64.5
11
.4
5.2
11.4
1.
3 2
300
120
500
6 –
– –
– –
42
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
R
. WIL
D E
DIB
LE F
OO
D
514.
Am
ala
– 93
2
trac
e 2.
1 1.
5 1.
4 16
20
.5
– –
– 29
.5
– –
–
515.
Asp
arag
us
– 92
.9
2.1
0.3
3.8
0.7
0.2
27
22.5
–
– –
20.8
7 –
– –
516.
Ban
der b
heti
– 56
.2
2.4
0.2
27.3
0.
7 3.
1 32
0 45
.1
– –
– 11
.7
– –
–
517.
Ban
deri
saag
–
90
3.5
0.3
4.3
1.3
0.8
33
89
– –
–
– –
–
518.
Ban
taru
l –
76.2
1.
7 0
17.7
3.
1 1.
3 77
43
–
43
– 5.
45
– –
–
519.
Bet
he sa
g –
78
7.1
trac
es
8.8
3.6
2 64
40
0 –
– 33
34.4
–
– –
520.
Bhr
iingr
aj, a
ntal
icha
–
84.9
3.
1 0.
8 64
2.
7 1.
7 46
22
4 –
– 35
77
5.45
–
– –
521.
Cha
msu
r jha
r –
86.6
3.
6 0.
6 5.
7 0.
6 2.
3 43
38
2 –
–
133.
3 –
– –
522.
chin
ia
– 81
.5
6.1
trac
es
8.7
2.2
1.5
59
–
– 24
.85
3.7
– –
–
523.
Chi
tlang
sag
– 87
.5
2.4
0.2
6.7
2 1.
1 38
4
– –
– 24
.8
– –
–
524.
Chu
tro
– 72
2.
5 6.
9 16
.2
1 1.
4 87
–
–
– –
–
– –
525.
Dam
aiph
al
– 85
0.
5 0.
3 11
.5
0.8
1.7
51
60
– –
–
– –
–
526.
Wild
mus
hroo
m,d
ry
– 13
.5
12.7
1.
65
–
16.6
10
.89
– –
426
16.3
3 –
– –
– –
527.
Fra
se ta
rul
– 75
1.
6 tr
aces
21
0.
7 1.
5 91
–
– –
– –
– –
–
528.
Gan
de
– 82
2.
1 0.
3 11
2
2.5
55
105.
5 54
.95
16.2
5 43
.53
7.56
–
– –
529.
Gho
d ta
pre
– 79
3
0.2
13.6
1.
5 2.
6 68
15
5.94
50
8 –
12
.91
– –
–
530.
Gin
are
drie
d –
7.2
22 t
race
s 37
.7
21.1
12
23
8 23
2.4
– –
–
531.
Gith
a –
74
1.5
0.1
22
0.8
1.3
96
61.5
81
3.
2 70
7.5
5.6
– –
–
43
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
532.
Guy
elo
– 68
4.6
0.7
17.9
1
7.8
96
70.2
–
– 1.
6 –
– –
533.
Hat
hale
sag
– 90
3.
1 0.
3 3.
8 1.
3 1.
3 31
76
.6
– –
– 95
14
– –
–
534.
Jam
un
– 87
4
trac
es
6 1.
6 1.
4 40
23
.15
– –
– –
– –
–
535.
Kal
i Kat
h –
65.4
1.
59
0.69
25
.4
1.14
5.
76
114
95.0
9 –
– –
– –
– –
536.
Kal
i may
el
– 69
0.
7 tr
aces
21
.3
0.7
8.3
89
– –
– –
– –
– –
537.
Kam
al p
hal
– 81
.7
1.8
0.3
10.3
1
4.7
51
21.1
–
– –
–
– –
538.
Kan
e sa
ag
– 91
2.
3 0.
1 3.
2 1.
6 1.
7 23
82
0.8
53.1
7
3116
14
.39
– –
–
539.
Kav
ro
– 69
2.
8 tr
aces
25
.8
0.8
1.6
114
– –
– –
– –
– –
540.
Kha
neu
– 85
.1
1.4
0.3
5.6
1.3
6.1
31
180.
7 –
– –
– –
– –
541.
Koi
ralo
–
84.3
1
3.4
8.1
2 0.
8 54
75
.9
– –
– –
– –
–
542.
Kik
ur d
iano
–
93
1.6
trac
es
2.8
0.6
1.2
17
20.1
2.
7 –
– 3.
66
– –
–
543.
Lat
te sa
ag, g
reen
stem
–
78
6.4
trac
es
11.4
3
2.4
71
– –
– –
– –
– –
544.
Lat
te sa
ag, r
ed st
em
– 81
4.
4 tr
aces
9.
5 2.
9 1.
1 48
–
– –
– –
– –
–
545.
Lud
e sa
g –
83.9
4.
7 0.
2 7.
1 2.
8 5.
5 49
40
6.1
– –
– –
– –
–
546.
Mal
o –
79
1.1
trac
es
– –
1.6
– –
– –
– 78
.9
– –
–
547.
Mas
laha
re
– 80
3.
3 0.
05
14.1
0.
9 2.
9 70
–
– –
– –
– –
–
548.
May
al
– 79
.8
0.4
0.2
16.2
0.
4 1.
8 68
–
– –
– –
– –
–
549.
Neu
ro
– 88
4.
4 0.
2 4.
2 1.
3 1
36
71.5
3 3.
95
44
.27
– –
– –
550.
Pha
per s
aag
– 90
3.
9 0.
1 3.
8 1.
9 0.
8 12
–
– –
– 3.
56
– –
–
44
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
M
oistu
re
g Pr
otei
n
g Fa
t
g
Carb
ohyd
rat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
phor
ous
m
g
Iron
mg
Caro
tene
μg
Vi
tam
in C
mg
Thia
min
e m
g Ri
bofla
vin
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
551.
Pid
ale
– 93
2.
2 0.
1 2.
4 1.
5 1.
8 19
14
.5
– –
– 3.
7 –
– –
552.
Pud
ina
( Min
t)
– 87
4.
5 tr
aces
4.
6 1.
9 0.
2 38
–
– –
3677
16
.1
– –
–
553.
Rat
o ta
rul
– 74
1.
9 0.
1 2.
3 0.
7 10
10
0 76
.9
45.9
1.
7 34
.2
3.27
–
– –
554.
Sat
i bay
er
– 52
.5
2.8
0.5
32.2
2
1.4
142
170.
5 –
– –
–
– –
555.
Sis
nu( S
tingi
ng N
ettle
)
– 81
.7
6.9
0.2
5 4.
2 1.
8 53
98
1.3
– –
– 5.
5 –
– –
556.
Sis
nu p
owde
r dry
–
9.6
25
1.9
39
16.6
8
271
404
330
23.2
–
– –
557.
Sip
lican
–
84
6.3
trac
es
5.8
1.9
1.8
50
196
– –
– 16
5.8
– –
–
558.
Sea
buck
thro
n sq
uash
47.7
1.
02
0.1
40.8
2 0.
16
ND
16
9.
11
2.44
0.
26
26
.6
559.
Tar
ul g
itha
– 76
2.
2 0.
05
3 0.
9 1.
6 85
–
– –
– 8.
6 –
– –
560.
Tar
ul m
unta
–
89
2.8
0.1
5 1.
1 2.
4 33
–
– –
– 16
.6
– –
–
561.
The
ki p
hal
– 88
.3
0.5
trac
es
7.5
0.9
0.9
33
35.1
–
– –
2.35
–
– –
562.
Tho
nte
– 91
1.
5 0.
3 5.
8 0.
8 2.
7 29
27
.67
– –
– 6.
2 –
– –
563.
Tim
ila P
akch
e –
88
1.1
0.4
7.2
0.7
1.6
37
– –
– –
53.1
–
– –
564.
Tim
ilia,
wak
che
– 88
1
trac
es
7.4
0.8
– 37
–
– –
– 17
.3
– –
–
565.
Vya
kur
– 77
1.
6 0.
05
– 0.
6 1.
8
– –
– –
6.2
– –
–
566.
Vya
kur g
itha
– 80
.7
2 tr
aces
14
0.
9 1.
7 66
–
– –
– 7.
51
– –
–
567.
Vya
kur j
hutr
e –
78
1.5
– 18
0.
8 –
78
– –
– –
6.94
–
– –
45
SUP
PLE
MEN
TAR
Y F
OO
D T
AB
LE
Nut
rien
ts p
er 1
00 G
ram
s
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
Moi
sture
g
Prot
ein
g Fa
t
g
Carb
ohy
drat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
pho
rous
m
g
Iron
mg
Caro
tene
μg
Vita
min
C
m
g
Thia
min
e
mg
Ribo
flavi
n
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
A
(1).
INST
AN
T S
EASO
NED
NO
OD
LES
1.
Wai
Wai
–
1.8
7.68
20
66
.4
3.92
0.
15
476
87
120
4.4
– –
– –
–
2.
Aah
a –
2.6
10.3
6 11
.1
73
2.48
0.
09
433
28
197
1.09
–
– –
– –
3.
New
Ma
Ma
– 2.
1 7.
7 21
.3
64.7
4.
1 -
481
15.2
10
6 4.
9 –
– –
– –
4.
Hits
Noo
dle
– 7.
3 8.
3 18
.6
62.3
3.
5 -
450
14.3
64
2.
6 –
– –
– –
5.
Min
Min
–
3.9
7.7
18.1
67
3.
4 -
462
29.7
11
0 3.
5 –
– –
– –
6.
Fe
Mee
–
3.7
7.3
19.8
67
2.
6 -
475
14.3
64
2.
6 –
– –
– –
7.
Yom
Yum
(Sna
ck N
oodl
e)
– 2.
6 7.
3 18
.6
68
3.5
- 46
9 29
.7
98
0.9
– –
– –
–
8.
Yam
Yam
–
3.2
8.07
18
.1
67
3.46
0.
19
463
44
104
0.86
–
– –
– –
A
(2).
INST
AN
T N
ON
-SEA
SON
ED N
OO
DLE
S
9.
Rar
a –
2 6.
15
19.9
70
1.
63
0.14
48
4 56
98
5.
1 –
– –
– –
10.
Mag
gi
– 5.
8 7.
12
17.9
67
2.
12
0.09
45
8 40
12
3 1.
4 –
– –
– –
11.
Ezee
–
7 5.
9 16
.8
66.4
3.
9 -
440
14.9
85
3.
7 –
– –
– –
12.
Yeo'
s Ins
t. N
oodl
e –
7.2
11.4
18
.1
61
2.5
- 45
4 19
.1
112
2.9
– –
– –
–
13.
Yeo'
s Ins
t. N
oodl
e (C
urry
F1)
–
6.9
9.1
18
63.6
2.
1 -
453
16.4
11
6 1.
4 –
– –
– –
14.
Yeo'
s Ins
t. N
oodl
e (S
picy
F1.
) –
5.9
8.8
19.4
63
.6
2.3
- 46
4 21
.8
109
1.9
– –
– –
–
15.
Yeo'
s los
t. N
oodl
e (M
ushr
oom
F1)
–
8.5
9 17
.6
63
1.8
- 44
6 14
11
3 1.
1 –
– –
– –
16.
Ma
Ma
Inst
. Noo
dle
(Chi
cken
F1
Thai
) –
7.6
7.3
17.3
65
3
- 44
5 15
.7
114
1.6
– –
– –
–
17.
Ma
Ma
Inst
. Noo
dle
–
7.2
6.5
15.6
68
2.
9 -
438
24.8
10
0 2.
7 –
– –
– –
18.
Ma
Ma
Inst
. Noo
dle
(Sho
ur S
hrim
p F1
) –
6.5
9.7
17.2
64
2.
6 -
448
10.5
12
5 1.
7 –
– –
– –
46
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
Moi
sture
g
Prot
ein
g Fa
t
g
Carb
ohy
drat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
pho
rous
m
g
Iron
mg
Caro
tene
μg
Vita
min
C
m
g
Thia
min
e
mg
Ribo
flavi
n
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
19.
B. S
TIC
K N
OO
DLE
S
20.
Tige
r bra
n N
oodl
es
– 12
.7
10
1.6
75
0.7
- 35
7 14
.7
75
I –
– –
– –
21.
Sury
a N
oodl
es
– 14
6.
2 0.
6 79
0.
57
- 34
6 15
.6
80
4 –
– –
– –
22.
Test
y N
oodl
es
– 12
7
0.4
80
0.26
-
352
14.5
81
2.
8 –
– –
– –
23.
Egg
stea
m N
oodl
e (T
iger
Br.
Coile
d)
– 13
.6
6.8
1.3
77.6
0.
7 -
349
25.5
10
6 0.
5 –
– –
– –
24.
Gaur
i Sha
nkar
Noo
dle
– 13
.6
9.2
0.46
76
0.
6 -
344
9.3
61
0.7
– –
– –
–
25.
San
Noo
dle
– 12
.5
4.6
0.19
81
2.
04
- 34
4 17
.3
72
5.2
– –
– –
–
26.
San
Egg
Noo
dle
– 11
.6
8 1.
4 77
1.
8 -
353
- 92
7.
1 –
– –
– –
27.
Stea
m C
hau
Chau
(dea
r Bra
nd C
olie
d)
– 13
.4
8.3
0.3
77.4
0.
6 -
345
29
75
1.5
– –
– –
–
28.
Yak
Noo
dle
– 13
.2
8.6
0.2
76.5
1.
5 -
340
47
64
10
– –
– –
–
29.
Anna
purn
a st
eam
No.
–
12.5
10
.9
0.3
76
0.5
- 35
2 35
57
0.
5 –
– –
– –
30.
S.- N
oodl
e co
iled
Sing
apor
e –
9.9
8.3
0.2
79
2.8
- 35
1 12
.1
28
1.7
– –
– –
–
31.
Saug
at
– 11
.8
2 0.
6 84
1.
2 -
349
40
145
2.2
– –
– –
–
32.
Gim
i Spa
ghet
ti –
8.7
8 0.
19
83
0.56
-
364
15.3
75
0.
6 –
– –
– –
33.
Gim
i Sho
rt N
oodl
e Ch
icke
n So
up B
ase
(Zeb
ra)
– 9.
7 19
.81
0.23
80
0.
48
- 36
0 15
.3
83
0.7
– –
– –
–
47
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
Moi
sture
g
Prot
ein
g Fa
t
g
Carb
ohy
drat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
pho
rous
m
g
Iron
mg
Caro
tene
μg
Vita
min
C
m
g
Thia
min
e
mg
Ribo
flavi
n
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
C.
CR
ACK
ER
–
34.
Chi
cken
Cra
cker
–
3.9
16.7
19
.4
57.2
2.
8 -
470
23.4
51
.4
6.3
– –
– –
–
35.
Pra"
ii Cr
acke
r –
5.6
7.4
20.9
61
.3
4.8
- 46
3 43
.7
69.2
5
– –
– –
–
36.
Papr
ika
Crac
ker (
Thai
) –
6 6.
1 24
.2
62
2 -
490
121
84.8
1.
3 –
– –
– –
37.
Shri
mp
Crac
ker (
Thai
) –
5.2
5.1
21.2
65
.4
3.1
- 47
3 23
6 13
0 2
– –
– –
–
38.
Shri
mp
Crac
ker (
Kore
a)
– 5.
3 4.
4 17
.95
70.3
2.
12
- 45
9 16
0 -
- –
– –
– –
39.
Praw
n Cr
acke
r raw
(Chi
na)
– 13
.2
2.5
0.26
81
.1
2.9
- 33
7 65
22
5.
1 –
– –
– –
40.
Chee
se B
all H
ello
–
5.5
5.1
19
68
2.1
- 46
3 86
12
9 2.
8 –
– –
– –
41.
Chee
se B
all H
ello
(Ind
ia)
– 5.
6 4.
8 20
68
1.
43
- 47
1 11
3 -
3.4
– –
– –
–
D
. MA
CAR
ON
I –
– –
– –
–
42.
Girn
i Sho
rt M
acar
oni (
Nes
) –
6.6
8.2
0.21
84
.5
0.48
-
373
17.8
75
2.
1 –
– –
– –
43.
Bam
bion
Mac
aron
i (In
dia)
–
11.3
5.
6 0.
19
82.5
0.
46
- 35
4 26
.2
77
0.6
– –
– –
–
44.
Ma
Ma
cut M
acar
oni (
indi
a)
– 12
.4
9.3
0.2
75
3.4
- 33
9 8.
3 -
- –
– –
– –
45.
Rice
ver
mie
alli
(Tha
i)
– 11
.7
6.6
0.12
81
0.
3 -
351
9 75
2.
2 –
– –
– –
E.
PA
STA
46
. Sp
ecia
l Pas
ta
– 11
.4
4 0.
5 84
0.
48
- 35
4 10
.6
73
3.9
– –
– –
–
47.
Vege
tabl
e Pa
sta
– 11
.4
6.1
1.45
81
0.
47
- 36
1 34
87
0.
3 –
– –
– –
48.
Past
a /
(Enr
ico
Nep
al)
– 13
.3
11.8
1.
3 73
0.
74
- 35
1 17
.6
81
2.9
– –
– –
–
48
S.N
. FO
OD
CO
MM
OD
ITY
Ed
ible
Po
rtion
Moi
sture
g
Prot
ein
g Fa
t
g
Carb
ohy
drat
e
g
Min
eral
s g
Fibe
r
g En
ergy
K
Cal
Calci
um
mg
phos
pho
rous
m
g
Iron
mg
Caro
tene
μg
Vita
min
C
m
g
Thia
min
e
mg
Ribo
flavi
n
mg
Niac
in
mg
0
1
2
3
4
5
6
7
8
9
10
1
1
12
1
3
14
1
5
16
1
7
F.
MIS
CELL
AN
EOU
S
–
–
– –
– –
49.
Mue
sli
– 5.
9 10
.06
5.6
75
1.1
2.07
39
0 22
0 21
1
– –
– –
–
G.
50.
Prot
ein
supp
lem
ent p
owde
r –
2.2
3.8
– –
– –
– 71
7 –
23.8
–
– –
– –
51.
Hig
h en
ergy
soya
bis
cuit
– 3.
6 6.
8 16
.5
69.9
1.
64
1.55
45
5 10
4.2
– –
– –
– –
–
52.
high
ene
rgy
Khaj
uri b
iscu
it –
1.4
8.4
22.8
64
.6
1.5
1.5
497
– –
– –
– –
– –
53.
coffe
e w
ith
pulp
–
12
7.83
1.
13
66.5
4.
9 7.
63
307
– –
– –
– –
– –
54.
coffe
e w
ithou
t p
ulp
– 12
.4
7 1.
08
73.2
4.
7 1.
7 33
0 –
– –
– –
– –
–
55.
Coffe
e po
wde
r ref
ined
–
3.9
13.4
2 15
.41
61.4
5.
8 N
D
438
– –
– –
– –
– –
56.
Nut
rim
ixed
–
6.1
18.5
2 7.
25
63
3.59
1.
5 39
1 11
6.9
– –
– 49
.38
– –
–
49
AN
NEX
1. R
ECO
MM
END
ED D
IETA
RY
ALL
OW
AN
CES
Grou
p Pa
rtic
ular
s
Bod
y
Wei
ght
( K.g
)
Net
Ene
rgy
Kca
l/d
Prot
ein
g/d
Visi
ble
fat
g/d
Calc
ium
mg/
d
Iron
mg/
d
Vita
min
A
μg
/d
Thia
min
e
mg/
d
Rib
iflav
n
mg/
d
Niac
in
mg/
d
Pyri
doxn
e
mg/
d
Asc
orbi
c
Aci
d
mg/
d
Die
tary
fola
te
μg/d
Vit.
B12
μg/d
Mag
neci
um
μg/d
Zinc
μg/d
Re
tinol
ß- ca
rote
ne
Man
Sede
ntar
y w
ork
60
2320
60.0
25
600
17
600
4800
1.2
1.4
16
2.0
40
200
1.0
310
12
Mod
erat
e w
ork
2730
30
1.
4 1.
6 18
Hea
vy w
ork
3490
40
1.
7 2.
1 21
Wom
en
Sede
ntar
y w
ork
55
1900
55.0
20
600
21
600
4800
1.0
1.1
12
2.0
40
200
1.0
10
Mod
erat
e w
ork
2230
25
1.
1 1.
3 14
Hea
vy w
ork
2850
30
1.
4 1.
7 16
Preg
nant
+3
50
82.2
30
12
00
35
800
6000
+0
.2
+0.3
+2
2.
5 60
50
0 1.
2
12
Lact
atio
n
0-6
mon
ths
6-12
+600
+520
77.9
70.2
30
30
1200
25
95
0 76
00
+0.3
+0
.4
+4
80
30
0 1.
5 +0
.2
+0.3
+3
2.
5
Infa
nts
0-6
mon
ths
5.4
92
kcal
/kg/
d 1.
16
g/kg
/d
- 50
0
46μg
/kg/
d 35
0 28
00
0.2
0.3
710μ
g/kg
0.
1 25
25
0.
2 30
_
6-12
m
onth
s 8.
4 80
kc
al/k
g/d
1.69
g/
kg/d
19
05
0.
3 0.
4 65
0μg/
kg
0.4
45
_
Child
ren
1-3
year
s 12
.9
1060
16
.7
27
600
09
400
3200
0.5
0.6
8 0.
9
40
80
0.2-
1.0
50
5
4-6
year
s 18
.0
1350
20
.1
25
13
0.7
0.8
11
0.9
100
70
7
7-9
year
s 25
.1
1690
29
.5
30
16
600
4800
0.
8 1.
0 13
1.
6 12
0 10
0 8
Boys
10
-12
year
s 34
.3
2190
39
.9
35
600
21
600
4800
1.1
1.3
15
1.6
40
140
0.2-
1.0
120
9
Girl
s 10
-12
year
s 35
.0
2010
40
.4
35
27
1.0
1.2
13
1.6
160
9
Boys
13
-15
year
s 47
.6
2750
54
.3
45
32
1.4
1.6
16
2.0
40
140
0.2-
1.0
165
11
Girl
s 13
-15
year
s 46
.6
2330
51
.9
40
27
1.2
1.4
14
2.0
210
11
Boys
16
-17
year
s 55
.4
3020
61
.5
50
28
1.5
1.8
17
2.0
40
200
0.2-
1.0
195
12
Girl
s 16
-17
year
s 52
.1
2440
55
.5
35
26
1.0
1.2
14
2.0
235
12
Sour
ces:
A r
epor
t of t
he E
xper
t Gro
up o
f th
e In
dian
Cou
nci
l of M
edic
al R
esea
rch,
201
0 N
utr
ien
t R
equ
irem
ents
an
d re
com
men
ded
die
tary
all
owan
ces
for
Indi
an, (
ICM
R)
50
AN
NEX
2. R
ECO
MM
END
ED
DA
ILY
IN
TAK
ES O
F N
UT
RIE
NT
S (F
AO
\ W
HO
)
AG
E (Y
EAR
S)
BO
DY
W
EIG
HT
EN
ERG
Y
(KCA
L)
PR
OT
EIN
(G
) V
ITA
MIN
'A
' (u
g)
Vit
amin
D
' (μ
g)
Th
ia-
min
e (m
g)
Ribo
fla-
vin
(m
g)
Nia
cin
(m
g)
Foli
c ac
id
(μg)
V
itam
in
B1
2 (μ
g)
Asc
orb
ic
Aci
d
(mg)
Calc
ium
(μ
g)
Iron
(m
g)
Child
ren
1 7.
3 82
0 14
30
0 10
0.
2 0.
5 5.
4 60
0.
3 20
0.
5 - 0
6 5
-10
1 to
3
13.4
13
60
16
250
10
0.5
0.8
9 10
0 0.
9 20
0.
4-0.
5 5
- 10
4 to
6
20.2
18
30
20
300
10
0.7
1.1
12.1
10
0 1.
5 20
0.
4 -0
.5
5 - 1
0
7 to
9
28.1
21
90
25
400
2.5
0.9
1.3
14.5
10
0 1.
5 20
0.
4 -0
.5
5 - 1
0
Mal
e ado
lesc
ents
10 to
12
36.9
26
00
30
575
2.5
1 1.
7 17
.2
100
2 20
0.
6 -0
.7
5 - 1
0
13 to
15
51.3
29
00
37
725
2.5
1.2
1.7
19.1
20
0 2
30
0.6
-0.7
9
- 18
16 to
19
62.9
30
70
38
750
2.5
1.2
1.8
20.3
20
0 2
30
0.5
-0.6
5
- 10
Fem
ale
adol
esce
nts
10 to
12
38
2350
29
57
5 2.
5 0.
9 1.
4 15
.5
100
2 20
0.
6 -0
.7
5 - 1
0
13 to
15
49.9
24
90
31
725
2.5
1 1.
3 16
.4
200
2 30
0.
6 -0
.7
12 -
24
16 to
19
54.4
23
10
30
750
2.5
0.9
1.4
15.2
20
0 2
30
0.5
-0.6
14
- 28
Adul
t man
(m
oder
atel
y ac
tive)
65
30
00
37
750
2.5
1.2
1.8
19.8
20
0 2
30
0.4
-0.6
14
- 28
Adul
t wom
en (m
oder
atel
y act
ive)
55
22
00
29
750
2.5
0.9
1.3
14.5
20
0 2
30
0.4
-0.5
14
-28
Preg
nanc
y ( L
ater
hal
f )
350
38
750
10
-0.1
–0.2
–2.3
400
3
30
1.0
-1.2
14-2
8La
ctat
ion
( fir
st 6
mon
th
55
0 46
12
00
10
–0.2
–0
.4
–3.7
30
0 2.
5 30
1.
0-1.
2 14
- 28
51
AN
NEX
3. B
ALA
NCE
DIE
T F
OR
INFA
NT
S, C
HIL
DR
EN, A
DO
LESC
ENT
& A
DU
LTS
Sour
ces:
A r
epor
t of t
he E
xper
t Gro
up o
f th
e In
dian
Cou
nci
l of M
edic
al R
esea
rch,
201
0 N
utr
ien
t R
equ
irem
ents
an
d re
com
men
ded
die
tary
all
owan
ces
for
Indi
an, (
ICM
R)
Food
gro
up
In
fan
t
6-1
2
mon
ths
Chil
dre
n
Ad
oles
cen
ts
Typ
es o
f wor
k
1-3
yr
s 4
-6
yrs
7-9
yr
s 1
0-1
2
yrs
girl
s
10
-12
yr
s
boy
s
13
-15
yr
s
girl
s
13
-15
yr
s
boy
s
16
-18
yr
s
girl
s
16
-18
yr
s
girl
s
Sed
enta
ry
Mod
erat
e H
eavy
Men
W
omen
M
en
Wom
en
Men
W
omen
Cere
als
7
5gm
6
0g
12
0g
18
0g
24
0
30
0
33
0
42
0
33
0
45
0
37
5
27
0
45
0
33
0
60
0
48
0
Pu
lses
7
.5
30
3
0
60
6
0
60
6
0
70
7
0
90
7
5
60
9
0
75
1
20
9
0
Mil
k &
mil
k
pro
du
cts
40
0
50
0
50
0
50
0
50
0
50
0
50
0
50
0
50
0
50
0
300
ml
300
ml
300
ml
300
ml
300
ml
300
ml
Roo
ts a
nd
tu
ber
s 5
0
50
1
00
1
00
1
00
1
00
1
00
1
50
2
00
2
00
2
00
2
00
2
00
2
00
2
00
2
00
Gre
en le
afy
vege
tab
les
25
2
5
50
5
0
10
0
10
0
10
0
10
0
10
0
10
0
10
0
10
0
10
0
10
0
10
0
10
0
Oth
er
vege
tab
les
25
2
5
50
1
00
1
00
2
00
2
00
2
00
2
00
2
00
2
00
2
00
2
00
2
00
2
00
2
00
Fru
its
10
0
10
0
10
0
10
0
10
0
10
0
10
0
10
0
10
0
10
0
10
0
10
0
10
0
10
0
10
0
10
0
Suga
rs
10
1
5
20
2
0
30
3
0
25
2
0
25
2
5
20
2
0
30
3
0
55
4
5
Fats
an
d o
il
(vis
ible
)
20
2
5
25
3
0
35
3
5
40
4
5
35
5
0
25
2
0
30
2
5
40
3
0
52
AN
NEX
4. C
OM
MO
N N
AM
E, S
CIEN
TIF
IC N
AM
E, N
EPA
LI N
AM
E
Com
mon
Nam
e Sc
ien
tifi
c N
ame
Nep
ali N
ame
Com
mon
Nam
e Sc
ien
tifi
c N
ame
Nep
ali N
ame
A. C
EREA
L &
CER
EAL
PR
OD
UCT
A
. CER
EAL
& C
EREA
L P
RO
DU
CT
Amar
anth
See
d A
mar
anth
u cr
uent
us
Latt
eko
Dan
a Ri
ce ra
w m
illed
"
Cham
al (M
illm
a Ku
teko
)
Bajr
a Pe
nnis
etum
typh
oide
um
Baja
ra
Rice
, fla
kes
" Ch
eura
Bam
boo
Bam
busa
aru
ndin
acea
Ba
iral
ocha
n (B
ansa
ko
biu)
Ri
ce, p
uffe
d "
Golfu
ki, B
huja
, M
urai
Barl
ey
Hor
deum
vul
gare
Ja
un
Rice
, bra
n O
ryza
sat
iva
Cham
alko
Cho
kar
Buck
whe
at
Fago
pyru
m e
cule
ntum
Ph
apar
Se
mol
ina
" Su
ji Fo
xtai
l mill
et(I
talia
n m
ilet)
Se
tari
a it
alic
s Ka
guno
So
rghu
m, m
illed
Tr
itic
um a
esti
vum
Ju
nelo
(Mill
ma
Kute
ko)
Job'
s tea
rs
Coix
tach
rym
e
Uwa,
whi
te
And
orog
en s
orgh
um
Uwa,
Set
o
Jow
ar
Sorg
hum
vul
gar
Jow
ar, J
unel
o Uw
a, b
lack
Uwa,
Kal
o
Mai
ze, d
ry
Zea
may
s M
akai
Suk
eko
Vara
gu
Past
alum
sor
ooic
ulat
um
Mad
uwa
Kodo
Mai
ze fl
our (
Whi
te)
" Se
to m
akai
ko p
itho
Verm
icel
li Tr
itic
um a
esti
vum
Se
wai
Mai
ze fl
our (
yello
w)
" Pa
helo
mak
aiko
pith
o W
heat
flou
r (w
hole
) "
Antt
a (G
anhu
ko P
itho)
Mai
ze te
nder
"
Har
iyo
mak
ai
Whe
at fl
our,
refin
ed
Trit
icum
aes
tivu
m
Mai
da, G
anhu
ko
Oatm
eal
" Ja
i ko
Chai
kla
Whe
at g
erm
"
Ganh
uko
Bhru
na
Hog
mill
et
Ave
ndab
yzan
tina
Ja
i W
heat
bra
n "
Ganh
uko
cho
kar
Ragi
Pa
nicu
mm
iiace
um
Chin
u B
. PU
LSES
& L
EGU
MES
Rice
, par
boile
d(ha
nd
poun
ded)
El
eusi
ne c
orac
ana
Usin
ako
Cham
al (D
hiki
ma
Kute
ko)
Beng
algr
am o
r chi
ck p
ea
Cice
r ar
ient
rium
Ch
ana
Rice
, par
boile
d (m
illed
) O
ryza
sat
iva
Usin
ako
Cham
al (M
illm
a Ku
teko
) Be
ngal
gra
m d
al
" Ch
anak
o da
l
Rice
raw
(han
d po
unde
d) "
Ch
amal
( D
hiki
ma
Kute
ko) B
enga
l gra
m ro
aste
d "
Chan
Bhu
teko
53
Com
mon
Nam
e Sc
ien
tifi
c N
ame
Nep
ali N
ame
Com
mon
Nam
e Sc
ien
tifi
c N
ame
Nep
ali N
ame
B- P
ULS
ES &
LEG
UM
ES
B
- PU
LSES
& L
EGU
MES
Blac
k gr
am (w
hole
) Ph
aseo
lus
mun
go
Mas
ko
Geda
So
ybea
n W
hite
G
lyei
he m
ss m
erry
Bh
atam
as, S
eto
Blac
k gr
am d
hal
" M
asko
dal
C.
GRE
EN L
EAFY
VE
GETA
BLES
Broa
d be
an o
r hor
se b
ean
Vici
afav
a B
akul
a Ag
athi
Se
sban
ia g
radi
flora
Ag
asth
i Sag
Cow
pea
Vign
a ca
tjan
g Bo
di
Amar
anth
, ten
der (
pig
wee
d)
" ga
nget
icus
Ka
ndel
unde
Sag
Fiel
d be
an a
s dry
D
olic
hos
labl
ab
Sim
i Am
aran
th S
pine
d (s
ping
pi
g w
eed)
A
mar
anth
us s
pino
us
Kand
elun
de K
alilo
Gree
n gr
am (W
hole
) Ph
aeol
us a
urev
s ro
x B
. M
unga
ko
Geda
Ar
aike
erai
"
tr
isti
s Ch
aula
i
" (dh
al)
" M
unga
ko d
al
Beth
e le
aves
Ch
enop
odiu
m a
lbum
Be
thek
o Sa
g
Hor
se g
ram
(bla
ck)
Dul
icho
s bi
floru
s Ga
hat K
alo
Beet
gre
ens
Bet
a vu
lgar
is
Chuk
anda
rko
Sag
Hor
se g
ram
(red
) "
Gaha
t Rat
o Be
ngal
gra
ms l
eave
Ci
ver
arie
tinu
m
Chan
ako
Sag
Khes
ari (
dhal
) La
thyr
us a
tivu
s Kh
esar
i Dal
Bo
ttle
Gou
rd le
aves
La
gena
ria
vulg
ari
Vici
afab
a La
ukak
o M
unta
Lent
il Le
ns e
scul
ents
M
usur
o Br
oad
bean
leav
es
Bra
ssic
al o
lera
ceav
ar
gem
mife
ra
Bak
ula
sim
iko
Sag
Mon
th b
eans
Ph
aseo
lus
acon
itifo
lius
Mas
yang
a Br
usse
ls sp
rout
s B
rass
ica
oler
acea
var
Band
akob
i,san
o
Peas
or
gar
den
pea
Pisu
m s
ativ
um
Kera
u Ba
mbo
o, te
nder
shoo
ts
Bam
buh
arun
dinc
aea
Tam
ako
tusa
Peas
roas
ted
" Ke
rau
Bhut
eko
Cabb
age
capi
tata
Dau
cus
cora
ta
Ban
dako
bo th
ulo
Rajm
ah (f
renc
h be
an)
Phae
olus
vul
gari
s Ra
to
thul
o si
mi
Carr
ot le
aves
B
rasi
cal o
lera
ceav
ar
Ganj
arko
Sag
Re
d gr
am (d
hal)
(Pig
eon
pea)
Ca
janu
s ca
tan
Raha
rko
dal
Caul
iflow
er g
reen
s bo
tryt
is
Ful
kobo
ko S
ag
Soyb
ean
grey
G
lyei
he m
ss m
erry
Bh
atam
as, K
hair
o Ce
lery
leav
es
Api
um g
ra v
elen
var
duc
le C
eler
y Sa
g
Soyb
ean
Blac
k "
Bhat
amas
, Kal
o Co
loca
sia
leav
es (b
lack
va
riet
y)
Colo
casi
a an
tiqu
oxum
Ka
rkal
ako
Sag,
kal
o
54
Com
mon
Nam
e Sc
ien
tifi
c N
ame
Nep
ali N
ame
Com
mon
Nam
e Sc
ien
tifi
c N
ame
Nep
ali N
ame
C. G
REE
N L
EAFY
V
EGET
AB
LES
C. G
REE
N L
EAFY
V
EGET
AB
LES
Colo
casia
leav
es (G
reen
va
riety
) "
Kark
alak
o Sa
g, H
ariy
o Ki
tche
n ga
rden
pur
slane
Po
rtul
aca
oler
acea
N
undh
ikik
o Sa
g
" (dr
ied)
Co
riand
rum
sat
ivum
Ka
rkal
ako
Sag,
Suk
eko
Patn
a sa
g Co
rcho
rus
caps
ular
is
Patu
wa
ko S
ag
Coria
nder
leav
es
" H
ariy
o dh
aniy
ako
pat
Pota
to le
aves
So
lanu
m tu
bers
um
Aluk
o pa
t
Cow
pea
leav
es
Vign
a ca
tiang
Bo
diko
Sag
Pu
mpk
in le
aves
Cu
curb
ita m
axim
a Ph
arsik
o M
unta
Drum
stik
leav
es
Mor
inga
ole
ifera
Sa
hija
nko
Sag
Radi
sh le
aves
Ra
phan
us s
ativ
us
Mul
ako
Sag
Fenu
gre
ek le
aves
Tr
igon
ella
foen
um g
raec
um M
ethi
ko S
ag
Rape
leav
es
Bras
ican
apu
Rayo
ko S
ag
Gard
en c
ress
Le
pidi
um s
ativ
um
Cham
suko
Sag
Ra
pe le
aves
drie
d "
Rayo
ko S
ag S
ukek
o
Gard
en so
rrel
O
xale
e co
rnic
ulat
a Ch
ari A
milo
Sa
fflow
er d
ried
Cart
ham
u tin
ctor
ius
Kusu
mko
Sag
Garli
c le
aves
A
llium
sat
ivum
La
sunk
o pa
t Sp
inac
h le
aves
Sp
inac
ia o
lera
cea
Palu
ngko
Sag
Khes
arile
aves
La
thyr
us s
ativ
us
Khes
ari k
o Sa
g So
ya le
aves
G
lyci
ne m
ax
Bhat
amas
ko
pat
Knol
-Kno
l gre
ens
Bras
sich
ole
race
avar
ca
ulor
hpha
Ga
nthk
obik
o Sa
g Sw
eetp
otat
o gr
eens
1p
omoe
a ba
tata
s Sa
khar
khan
dako
Sag
Koira
lo sa
ag
(Ci
nk b
auhi
nia)
Ba
uhin
ia p
urpu
rea
Koira
lo
Tam
arin
d gr
eens
tend
er
Tam
sarin
dus
indi
cus
Imal
iko
pat
Lett
uce
Lact
ucas
ativ
a Jir
iko
Sag,
Sal
ad
Turn
ip g
reen
Br
assi
ca ra
ga
Salg
am k
o Sa
g
Love
-lies
bel
eedi
ng
Am
aran
th u
scau
datu
s La
tte
sag
Wat
er c
ress
na
turt
ium
Off
icin
ale
Sim
ko R
ayo
Poisa
g Ba
sella
rubr
a Po
i Sag
D
. OT
HER
V
EGET
AB
LES
Min
t M
enth
a sp
icat
a Pu
dina
ko p
at, B
abar
i Ag
athi
flow
er
Sesb
ania
aeg
yptia
ca
Agas
thi k
o fu
l
Mus
tard
Lea
ves
Bras
ica
cam
pest
ris
vari
tori
a To
riko
Sag
Ash
gour
d Be
nica
sa h
ispi
da
Kubh
indo
Nee
m le
aves
tend
er
Aza
dira
chta
indi
ca
Nee
mko
pat
Bi
tter
gou
rd
Mom
ordi
ca c
hara
dia
kare
la
55
Com
mon
Nam
e Sc
ien
tifi
c N
ame
Nep
ali N
ame
Com
mon
Nam
e Sc
ien
tifi
c N
ame
Nep
ali N
ame
D. O
TH
ER
VEG
ETA
BLE
S
D
. OT
HER
V
EGET
AB
LES
Bott
le g
ourd
Le
gena
ria
vulg
aris
La
ukak
o Kh
eksa
B
rass
ica
oler
acea
var
Brin
jal
Sola
num
mel
onge
na
Bhan
ta
Knol
-Kno
l Ca
ulor
pa
Gyah
t kob
i
Broa
d be
ans
Vici
a fa
ba
Baku
la si
mi
Ladi
es fi
nger
s A
belm
osch
us e
scul
entu
s Ra
mto
ria
Caul
iflow
er
Bra
ssic
a ol
erac
ea v
ar
botr
ytis
Ka
uli,
Fulg
ovi
Lako
och,
raw
A
rtoc
arpu
s la
kooc
ha
Cele
ry st
alks
A
pium
gra
veol
ens
var
dulc
e Ce
lery
Sag
ko D
anth
Le
eks
Alli
um p
orru
m
Chhy
api
Cho-
cho
mar
row
Sc
chiu
m e
dule
Sk
ush
Lotu
s ste
m, d
ry
Nel
umbi
um n
elum
bo
kam
alko
Dan
th su
keko
Clus
ter b
ean
Cyam
opi t
etra
gono
loba
Si
mi
Man
go g
reen
M
agni
fera
indi
ca
Kanc
ho A
nnpa
Colo
casi
a st
em
Colo
casi
a au
tiqu
orum
Ka
rkal
ako
Dan
th
Onio
n st
alks
A
llium
cep
a Py
ajak
o D
anth
cow
pea
pods
Vi
gna
catj
ang
Har
iyo
bodi
On
ion
who
le
" Py
aja,
suke
ko
cucu
mbe
r Cu
cum
is s
ativ
us
Kank
ro
papa
ya g
reen
Ca
rica
pap
aya
Kanc
ho M
ewa
Dou
ble
bean
s Fa
ba V
ulga
ris
Asar
e si
mi
Parw
ar
Tric
hosa
nthe
s di
oca
Parw
al
Dru
mst
ick
Mor
inga
ole
itra
Sa
heja
nko
Peas
Pi
sum
sat
ivum
Ke
rau
Dru
mst
ick
flow
er
olei
fera
Sa
heja
nko
Phul
Pi
nk b
eans
Ph
aseo
lus
spec
ies
Rato
sim
i
Fiel
d be
ans,
tend
er
Bol
icho
s la
blab
H
iude
sim
i, ka
lilo
Plan
tain
flow
er
Mus
a sa
pien
tum
Ke
rako
Phu
l ( B
unga
)
Fren
ch b
eans
Ph
aeol
us v
ulgg
aris
Gh
yu S
imi
Plan
tain
gre
en
" Ka
ncho
Ker
a
Gian
t chi
llis (
Caps
ium
) Ca
psiu
m a
nnum
var
gro
ssa
Bhed
e Kh
ursa
ni
Plan
tain
stem
"
Kera
ko D
anth
Jack
, ten
der
Art
ocar
pu h
eter
ophy
llu
Rukh
kata
hr, h
ariy
o Pu
mpk
in
Cucu
rbit
a m
oxim
a Fa
rsi
Karo
nd fr
esh
(nat
al P
alm
) Ca
ria
cara
ndas
Mom
ordi
ca
loch
inch
ines
is
Pu
mpk
in fl
ower
Fars
iko
Phul
56
Com
mon
Nam
e Sc
ien
tifi
c N
ame
Nep
ali N
ame
Com
mon
Nam
e Sc
ien
tifi
c N
ame
Nep
ali N
ame
D. O
TH
ER V
EGET
AB
LES
E.
RO
OT
S A
ND
TU
BER
S
Rape
pla
nt, t
ems
Bra
sica
nap
us
Rayo
ko D
anth
Co
loca
sia
Cola
ria
anti
quer
um
Pind
alu
Red
gram
tend
er
Caja
nus
caja
n Ra
hark
o Ko
sa
Garl
ic d
ry
Alli
um s
ativ
um
Lasu
n Su
keko
Ridg
e gr
ound
Lu
ffa
acut
angu
la
Pate
Ghi
raul
a Gh
ar ta
rul
Gh
ara
taru
l
Sann
hem
p flo
wer
Cr
otal
aria
junc
ea
Sapa
iko
phul
Gi
ttha
Gitt
ha
Silk
cot
ton
flow
er
Bom
bax
mal
abar
ium
Si
mal
ko P
hul
Lotu
s roo
t N
elum
bium
nel
umbo
Se
rakh
i
Snak
e go
urd
Tric
hoan
thes
ang
ul .
na
Chic
hind
a M
ango
gin
ger
Cacu
ma
amad
a Se
sar,
Hal
edo
Spin
ach
stal
ks
Spin
acia
ole
race
a Pa
lung
ko D
anth
On
ion
big
Alli
um c
epa
Pyaj
a, th
ulo
Swor
d be
ans
Canv
alia
gla
diat
a Ta
rbar
e S
imi
Onio
n sm
all
" Py
aja,
San
o
Tind
a te
nder
Ci
trul
lus
vulg
aris
var
Ti
nda,
Kan
cho
Pota
to
Sola
num
tube
rosu
m
Alu
Tom
ato
gree
n Ly
cope
rico
n es
cule
ntum
Go
lven
da, k
anch
o Po
tato
boi
led
" Al
u Us
inek
o
Vege
tate
mar
row
Cu
curb
ita
pepo
Ku
bhin
do
Pota
to C
hip
drie
d "
Aluc
hana
, Suk
ayek
o
Wat
er C
hesn
ut, f
resh
Tr
apa
Bip
inos
a Pa
niph
al, S
inga
da,
Radi
sh, p
ink
Rap
hanu
s sa
tivu
s M
ula
rato
Wat
er c
hest
nut,
dry
" pa
niph
al, S
inga
da, S
ukek
o " R
at-t
aile
d "
Rato
dal
lo m
ual
Wat
erlil
y flo
wer
s W
ymph
aea
nouc
hali
Kam
alko
Phu
l " W
hite
"
Mul
a, S
eto
E. R
OO
TS
AN
D T
UB
ERS
Rani
Bhy
akur
Bana
na rh
izom
e N
ua p
arad
isca
Ke
rako
Jara
Sw
eet p
otat
o Ip
omoe
a ba
tata
s Sa
khar
khan
da
Beet
root
B
eta
vulg
aris
Ch
ukan
dark
o J
ara
Swee
t boi
led
" Sa
khar
khan
da,U
sine
ko
Carr
ot
Dau
cus
caro
ta
Ganj
ar
Turn
ip
Bra
ssic
a ra
ga
Salg
am
57
Com
mon
Nam
e Sc
ien
tifi
c N
ame
Nep
ali N
ame
Com
mon
Nam
e Sc
ien
tifi
c N
ame
Nep
ali N
ame
E. R
OO
TS
AN
D T
UB
ERS
G. F
RU
ITS
Yam
ele
phan
t A
mor
phop
halu
s Ca
mpa
nula
tus
Taru
l Gr
ape
s pal
e gr
een
"
" An
gur,H
ariy
o
Yam
wild
D
iosc
orea
ver
sico
lor
Ban
taru
l " f
ruit
(mar
sh se
edle
ss)
"
"
Sank
atro
(Bin
ya
Nav
ayek
o)
G. F
RUIT
S
Gr
ape
frui
t (tr
ium
ph)
Citr
us p
arad
isi
Sank
atro
Amal
a Em
blic
a of
ficin
alis
A
mal
a Gu
ava,
cou
ntry
Ps
idiu
m g
uaja
va
Amba
(Est
hani
ya)
Appl
e M
alus
syv
estr
is
Syaa
u Gu
ava
hill
" ca
ttle
yanu
m
Amba
(Pah
adi)
Appr
icot
s, fr
esh
Prun
us a
rmen
iaca
Kh
urpa
ni, T
aja
Jack
frui
t A
rcoc
arpu
s he
tero
phyl
lus
Rukh
kata
har
Appr
icot
s, dr
ied
" Kh
urpa
ni, S
ukek
o Ja
mbu
" Sy
zygi
um c
umin
i Ja
mun
Avoc
ado
pear
Pe
rsea
am
eric
ans
Avoc
ad
Kusu
m fr
uit
Schl
eich
era
tiju
ga
Kusu
mko
FaL
Bael
frui
t A
egle
mar
mel
os
Bael
La
kuca
A
rtoc
arpu
s la
kooc
ha
Bada
har
Bam
boo
frui
t B
ambu
sa a
rund
inac
ea
Bans
ako
Fal
Lem
on
Citr
us li
mon
N
ibuw
a
Bana
na ri
pe
Mus
a pa
radi
siac
a ke
ra p
akek
o " s
wee
t "
limet
ta
Nib
uwa
Guliy
o
Bany
an tr
ee fi
gs
Ficu
s be
gale
nsis
Ba
rko
Fal
Lich
i ne
phel
ium
litc
hi
Lich
i
Cash
ew fr
uit
Ana
card
ium
occ
iden
tale
Ka
juko
Fal
Li
chie
, bas
tard
"
long
ana
Lich
i Kal
ami
Cher
ries
, red
Pr
unus
cer
acus
Ch
eri r
ato
Lim
e Ci
trus
aur
anti
folia
Ka
gati
Dat
es, d
ried
Ph
oeni
x da
tylif
era
Chho
kada
suke
ko
Lim
e sw
eet m
usam
bi
Citr
us s
inen
sis
Mau
sam
Dat
ed, f
resh
"
Chho
kada
Taj
a Lo
quat
Er
iobo
trar
yjap
onic
a La
ukat
Figs
Fi
cus
cari
ca
Anjir
(Nev
aro)
M
ahua
, rip
e B
assi
a la
ngifo
lia
Mah
uwa
Pake
ko
Grap
es b
lue
vari
ety
Vitu
s vi
nife
ra
Angu
r,Nilo
M
ango
, rip
e M
angi
tera
indi
ca
Anpa
Pak
eko
58
Com
mon
Nam
e Sc
ien
tifi
c N
ame
Nep
ali N
ame
Com
mon
Nam
e Sc
ien
tifi
c N
ame
Nep
ali N
ame
G. F
RU
ITS
H. C
ON
DIM
ENT
S A
ND
SP
ICES
Mel
on, m
usk
Cucu
mis
mel
o Kh
arbh
uja
Nut
meg
"
Jaifa
l
Mel
on, w
ater
Ci
trul
lus
vulg
aris
Ta
rbhu
ja
Omum
Tr
achy
sper
mum
am
mi
Jwan
o
Mul
berr
y M
orus
sp.
Ki
mbu
Pe
pper
, dry
Pi
per
nigr
um
Mar
ich,
Suk
eko
H. C
ON
DIM
ENT
S A
ND
SP
ICES
Pe
pper
gre
en
" M
aric
h H
ariy
o
Anis
eed
So
unf
Bay
Leaf
Tej P
at
Aris
ithip
pili
Tam
arin
d Ta
mar
indu
s in
dica
Im
ali
/Ti
trik
o gu
di
Asaf
oetid
a Fe
rula
foet
ide
Hin
ga
Turm
eric
Cu
rcum
a do
mes
sica
Be
sar
Card
amom
El
etta
ria
card
amom
um
Alai
chi
I. N
UTS
AND
OIL
SEE
DS
Chill
is d
ry
Caps
icum
ann
uum
Kh
ursa
ni S
ukek
o Al
mon
d Pr
unus
am
ygda
lus
Kaga
ji , M
ades
he B
adam
" g
reen
"
Khur
sani
H
ariy
o Ca
shew
nut
A
naca
rdiu
m o
ccid
enta
ls
Kaju
Clov
es, d
ry
Euge
nia
cary
ophy
lla
Lwan
g Ch
ilgoz
a Pi
nus
gera
dian
a Go
lsim
ta
Cori
ande
rs
Cori
andr
um s
ativ
um
Dha
niya
Co
conu
t dry
Co
cos
nuci
fera
N
ariw
al, S
ukek
o
Cum
in se
eds
Cum
inum
cym
inum
Je
era
Coco
nut f
resh
"
Nar
iwal
, Taj
a
Fenu
gree
k se
eds
Trig
onel
la fo
enum
gr
aecu
rn
Met
hiko
Dan
a Gi
ngel
ly se
eds
Sesa
mum
indi
cum
Ti
l
59
Com
mon
Nam
e Sc
ien
tifi
c N
ame
Nep
ali N
ame
Com
mon
Nam
e Sc
ien
tifi
c N
ame
Nep
ali N
ame
Garl
ic d
ry
Alli
um s
ativ
um
Lasu
n Su
keko
Gr
ound
nut
Ging
er, f
resh
Zi
ngib
er o
ffic
inal
e Ad
uwa,
Taj
a Li
nsee
d se
eds
Linu
m u
site
tiss
imum
Aa
lasa
ko
geda
Lim
e pe
el
Citr
us w
edic
a va
r ac
ida
Kaga
tiko
Bokr
a M
usta
rd se
eds
Bra
ssic
a ni
gra
Tori
Mac
e M
yrit
ica
frag
ranc
e Ja
ipat
ri
Grou
ndnu
t roa
sted
A
rchi
s hy
paga
ea
Bada
m , B
hute
ko
I. N
UT
S A
ND
OIL
SEE
DS
J.
MEA
T A
ND
MEA
T
PR
OD
UCT
S
Nig
er se
eds
Gui
zoti
a ab
yssi
nica
ka
lo ti
l Sn
ail,
smal
l Vi
vipa
rus
beng
alen
sis
Sank
he/
Chip
le k
eera
, Sa
no
Pisa
chio
nut
Pi
stac
ia v
era
Pest
a Sn
ail,
big
Pila
glob
osa
Sank
he/
Chip
le k
eera
, Th
ulo
Saffl
ower
seed
s Ca
rtha
mus
tinc
tori
us
Kum
kum
ko p
hul
Turt
les'
mea
t Li
ssem
ys p
unct
ata
bonn
ater
re
Kach
huw
a ko
mas
u
Sunf
low
er se
eds
Hel
inth
us a
nnua
s Su
ryam
ukhi
ko P
hul
Veni
san
Ant
ilope
cer
vica
pral
inn
Har
in k
o m
asu
Wal
nut
Jagl
ans
regi
a Ok
har
L. F
ISH
AN
D F
ISH
ERS
J. M
EAT
AN
D M
EAT
P
RO
DU
CTS
Ba
m
Mas
toce
mbe
llus
arm
atus
Ba
m M
achh
a
Buffa
lo m
eat
Bal
bus
busb
olis
Ra
nga
ko m
asu
Crab
Pa
rate
phus
a sp
inig
era
Gang
ato
Duc
k A
nas
plat
yrhy
ncha
H
anss
H
ilsa
Clup
ea il
isha
H
ilsa
Egg,
duc
k
Han
ss k
o fu
l Ka
tla
Catl
a ca
tty
Katla
Egg,
hen
Kukh
ura
ko fu
l M
agur
Cl
aria
s ba
trac
hus
Mun
gri
60
Com
mon
Nam
e Sc
ien
tifi
c N
ame
Nep
ali N
ame
Com
mon
Nam
e Sc
ien
tifi
c N
ame
Nep
ali N
ame
Fiel
d ra
t's m
eat
Kh
et M
usa
ko m
asu
Praw
n Pe
naeu
sp.
Jh
inng
e m
achh
a
Finc
h Fr
ingi
llido
e Ba
gedi
ko
mas
u Ra
hu
Labe
o ro
hita
Ra
hu M
achh
a
Fow
l G
allu
s ba
nkiv
a m
urgh
i Ku
khur
a ko
mas
u Si
nghi
Sa
ccob
vanc
hus
foss
ils
Sing
hi m
achh
a
Goat
mea
t(M
utto
n)
Capr
a hy
rchu
sb
Khas
i ko
mas
u Te
ngra
M
ystu
s vi
tatt
us
Teng
ra m
achh
a
Live
r, go
at
" Kh
asik
o ka
lejo
M
. MIL
K AN
D M
ILK
PROD
UCTS
Live
r, sh
eep
Ve
da k
o ka
lejo
M
ilk b
uffa
lo's
Bhai
nsik
o du
dha
Pige
on m
eat
Colu
mba
livia
inte
rmed
ia
Pare
wa
ko m
asu
Milk
cow
's
Ga
iko
dudh
a
Pork
Su
scri
stat
us w
agen
er
Sung
ura
ko m
asu
Milk
goa
t's
Ba
khra
ko d
udh
M. M
ILK
AN
D M
ILK
P
RO
DU
CTS
O. M
ISCE
LLA
NEO
US
Milk
hum
an
M
anch
heko
dud
h " S
wee
t
Bisc
uit,
Guliy
o
Curd
s
Dad
hi
Brea
d, b
row
n
Paur
oti,K
hair
o
Butt
er m
illk
M
ohi
Brea
d, w
hite
Paur
oti S
eto
Chhe
na, b
uffa
lo's
milk
Ca
ne su
gar
Sacc
haru
m o
ffic
inar
um
Ukhu
Chee
se
Ch
eese
Co
conu
t, te
nder
Co
cos
nuci
fera
N
ariw
al ,K
anch
o
Khoa
(Who
le b
uffa
los
milk
)
Khuw
a Bh
ains
iko
dudh
ko c
ocon
ut, w
ater
Nar
iwal
pan
i
61
Com
mon
Nam
e Sc
ien
tifi
c N
ame
Nep
ali N
ame
Com
mon
Nam
e Sc
ien
tifi
c N
ame
Nep
ali N
ame
Skim
med
milk
pow
der
(Cow
's m
ilk)
Ga
iko
dudh
ko P
owde
r (F
at fr
ee)
Grou
nd n
ut c
ake
Ara
chis
hyp
oasg
aea
Bada
mko
Cak
e
Who
le m
ilk p
owde
r (C
ow's
milk
)
Gaik
o du
hdko
pow
der
Gund
ruk
mus
tard
leav
es
Bra
sica
sp.
To
riko
Gun
druk
N. F
ats &
Edi
ble
oils
Gu
ndru
k ra
dish
leav
es
Rap
henu
s sa
tivu
s M
ulak
o pa
tko
Gund
ruk
Butt
er
M
akhh
an
Hon
ey
M
aha
Ghee
cow
's
Ga
iko
ghyu
Ja
ck fr
uit s
eeds
A
rtoc
arpu
s in
teri
dfol
io
kata
hark
o Bi
nya
Ghee
buf
falo
's
Bh
ains
iko
ghyu
Ja
gger
y (C
ane)
B
assi
a la
tifo
lia
Sakk
har
Hyd
roge
nate
d oi
l
Vana
spat
i Ghy
u M
ahua
flow
er
Aga
rius
sp.
m
ahuw
ako
ful
Vege
tabl
e co
okin
g oi
l
Vana
spat
i Tel
m
aseu
ra
M
aseu
ra
O. M
ISCE
LLA
NEO
US
Mus
hroo
m
Ch
yau
Arec
a A
reca
cat
echu
Su
pari
Pa
pad
pa
pad
Bete
l lea
ves
Pipe
r be
ffle
Pa
nko
pat
Pum
pkin
Cu
curb
ita
pepo
Ph
arsi
Bisc
uit S
alt
" Bi
scui
t, N
unilo
Su
garc
ane
juic
e Sa
ccha
rum
off
icin
arum
Uk
huko
Ras
O.
MIS
CELL
AN
EOU
S
O
. M
ISCE
LLA
NEO
US
Nee
m fr
uit
Mel
ia a
zadi
rach
ta
Nim
ko p
at
Tom
ato,
ripe
Ly
cope
rsic
on e
scul
entu
m
Golv
eda,
pake
ko
Oran
ge
Citr
us a
uran
tium
Su
ntal
a Tr
ee to
mat
o Cy
phom
andr
a be
tacc
a Ru
kh,G
olve
da
Oran
ge ju
ice
" Su
ntal
a ko
ras
Woo
d ap
ple
Lim
onia
aci
diss
ima
Bael
62
Com
mon
Nam
e Sc
ien
tifi
c N
ame
Nep
ali N
ame
Com
mon
Nam
e Sc
ien
tifi
c N
ame
Nep
ali N
ame
Papa
ya, r
ipe
Cari
ca p
apay
a M
ewa,
Pake
ko
Zizy
phus
Zi
zyph
us ju
juba
Ba
yer
Pers
imm
on
Dio
spyr
os k
aKi
Hal
uwab
ed
Peac
hes
Am
ygda
tis
pers
ica
Aru
Phal
sa
Gre
wia
asi
atic
a Ph
alsa
Pine
appl
e A
nana
s co
mos
us
Bhue
ikat
ahar
Pipa
l tre
e fig
s Fi
cus
relig
iose
Pi
pla
ko F
al
Plum
Pr
unus
dom
esti
cs
Arub
akha
da
Pom
egra
nate
Pu
nca
gran
atum
An
ar
Pear
R
andi
a al
igin
osa
Nas
pati
Pum
mel
o Ci
trus
max
iena
Vo
gate
Him
alay
an y
ello
w
rasp
bery
R
ubu
ellip
ticu
s sm
ith
Yese
lu
Rose
app
le
Syzy
gium
jam
bos
Gula
b ja
mun
Sapo
ta
Ach
ra s
apot
a Sa
pota
Seet
haph
al
Ann
ona
squa
mos
a Sa
reef
a
Stra
wbe
rry
Frag
aria
ves
ca
Bhue
ikak
al
63
5. PREPARATION AND NUTRITIONAL EVALUATION OF BALAHAR SUPER FLOUR WITH DIFFERENT PROPORTION OF CEREALS AND SOYBEAN.
Sharma Bal K Keshari L Bajracharya N R Dahal Pramod Koirala Jiwan P LamaDepartment of Food Technology and Quality Control
AbstractWhen children reaches to 6 months of age, they need complementary feeding along with mothers' milk to fulfi ll their increasing nutri onal requirement. There is diff erent formula ons based on cereals and legumes mix in prac ce for the prepara on of complementary food. Six diff erent recipe with one part cereals and two parts soybean and equal parts of cereals and soybean were tested among the fi y children in terms of their weight gain and acceptability. Study results revealed that cost as well as the best weight gain among the children has proved that 1 part soybean, one part maize and one part wheat (1:2) formula on was the best among the six diff erent recipe studied. Therefore, super fl our (balahar) using soybean one part and two parts cereals (One part maize and one part wheat) is the best complementary food. This study has proved in Nepal's scene use of two parts cereals and one part of soybean is the best formula on of complementary food. Key words : Complementary food, Super fl our, weight gain,
Introduc on: Super fl our Balahar is the food given for the children a er 6 months to 2 years. Generally, children up to 6 months do not need extra food other than mothers' milk because exclusive breast feeding for 6 months is suffi cient for physical and mental growth and development of the children. When children cross 6 months, they need complementary feeding along with mothers' milk to fulfi ll their nutri onal requirement. Balahar provide addi onal calorie and protein which play important role for the growth and development of the children.
General process of making super fl our (balahar)The general process below provides the procedure for prepara on of balahar. Selec on of right ingredients at right propor ons and winnowing, roas ng, grinding and packaging in a right containers are the major steps for the prepara on of weaning food.
Weaning food thus prepared must be so in texture and must contain a high concentra on of nutrients preserving, or at least 75 kcal/100 g a er addi on of water and 12 per cent of calories from protein, using vegetable protein sources. Insuffi cient consump on of protein and energy rich foods among the growing children results Protein Energy Malnutri on among children. The defi ciency eventually results in body was ng and an increased suscep bility to infec ons. When defi ciency becomes more important certain body func on and metabolic pathway will change or deteriorate and a clinical picture will develop either marasmus or kwashiorkor.
ANNEX
64
Objec ve: Th e objectives of this work were to know the fi nd out best weaning food formulation which should be more palatable and effi cient to weight gain among children.To formulate six diff erent balahar using cereal and soybean.To select best two blend out of six by sensory evaluation.To carry out comparative study of 2:1 and 2:2 ratio of barahar in term of cost , digestibility To perform comparative growth study of children.
Material and Methods: Diff erent types of cereals and legumes such as rice, wheat, maize and soybean were selected . Formulation consists of 2;1 and 2:2 in the ratio of soybean and cereals. Th e proportions for the preparation of balahar studied were 1 part soybean: 1part maize and 1 1 part soybean: 1 part maize and 1part wheat 1 part soybean: 1part rice and 1 part wheat 2 part soybean: 1part maize and 1part rice 2 part soybean 1part maize and 1part wheat 2 part soybean: 1part rice and 1 part wheat
For the selection of the best mixture of both 1:2 and 2:2 samples, fi rst acceptability test was performed in 50 children of Balmandir by feeding children of age 6 month to 3 years. Aft er selection of the best two mixture of balahar, the same mixture were prepared and feed for the same children for 3 months. For feeding ,50 children were divided into two group. First 25 fed to 1:2 and second 25 fed to 2:2 ratio of soybean and cereals. Just before one de day of feeding , initial weight and height were taken and in every 2 weeks , weight gain were recorded. In the last day of feeding , again weight of the same children were monitored.
First of all blend of soybean and maize and wheat in the ration of 1:2 and 2:2 were selected as best two recipe by acceptability test. And these two recipe were fed to the diff erent two groups of children. Monitoring the weight of children every 2 week were recorded. Results: Formulation of soybean and maize and wheat in the ratio of 1:2 and 2:2 were selected as the best formulation by acceptability test. On feeding both of these ratio to these children for 3 months, weight gain from 1:2 formulation found more than 2:2 formulation.In-term of cost 1:2 formulation was lower than 2:2 formulation . ( Cost of soybean is higher than cereals) Th ere was less diarrhea by 1:2 formulation than 2:2 formulation.
Calorie and protein contents found higher in 2:2 formulation than 1:1 formulation , but according to calorie and protein requirement from complementary food ,calorie and protein contents of 1:2 formulation are suffi cient for the children up to 2 years. Protein, calorie and carbohydrate content of the diff erent recipe:
65
Formulation 1:2 2:2Protein 22.03 27.32Carbohydrate 52.7 44.8Calorie 374 388.5
Recommended formula on:1:2 formulation is cost eff ective1:2 formulation is palatable than 2:2 formulationTh ere was less diarrhoea by 1:2 formulation than 2:2 formulationProtein contents of 1:2 formulation (22.0gm) is suffi cient for the age of 6 to 12 months.Calorie contents of 1:2 formulation ( 374Kcal) is suffi cient for the age of 6 to 24 months.Th erefore 1:2 formulation is the best (Soybean one part and rice 2 parts)
ConclusionTh e lower cost as well as the best weight gain among the children has proved that 1 part soybean, one part maize and one part wheat (1:2) formulation was the best among the six diff erent recipe studied. Th erefore, balahar using soybean one part and two parts cereals (One part maize and one part wheat) is the best weaning food.
References:• B Srilaxmi Nutrition Science New Age International P Ltd , India• Codex standard for processed cereal-based foods for infants and young children, codex standard 074-1981,
rev. 1-2006, available at www.codexalimaentrious.net• Dr M Swaminathan Food And Nutrition, VOL 1 and 2 Bappco, Mysore, India• Mathab S BamjiN Prahlad RaoVinodini Reddy Textbook Of Human Nutrition Oxford & IBH Publishing
House P Ltd New Delhi• Demographic Health Survey 2006• Norman N Potter Joseph H Hotchkiss Food Science Tata McGraw-Hill Publishing Company Limited, New
Delhi• Prevention of Food Adulteration Act India• K Park “ Park’s textbook of Preventive And Social Medicine, M/S BANARSIDAS BHANOT publishers
India
66
Executive Summary:
Under the Agriculture and Food Security Project as part of Global Agriculture and Food Security Project, in order to improve the nutritional status of project beneficiaries in the Mid and Far Western Nepal, food samples were collected and analyzed for their nutrient content especially fat, protein, carbohydrate, energy content, fiber, iron and phosphorus in the Department of Food Technology and Quality Control Laboratory. The food samples mostly comprised of cereals, legumes, oilseeds and nuts, green leafy vegetables and others. The result shows that the underutilized cereals like barley, foxtail millet, porso millet and pseudo cereal like buckwheat were found to be rich in various nutrients such as fiber, iron and phosphorus. The various legumes and pulses analyzed were found to be good sources of protein, fiber, iron and phosphorus. The green leafy vegetables were found to be rich in iron and vitamin A.
1. Introduction:
In order to help achieve the objective of enhancing food and nutritional security of vulnerable communities in mid and far western Nepal under the Agriculture and Food Security Project (AFSP), this activity- nutritive value analysis was conducted to identify the nutritive value of locally available foods so that the results could be disseminated through behavior change communication packages developed by the project. Similarly, these results would also help for the preparation of nutritious recipes suitable for the vulnerable groups especially children of age 6 months to 2 years in the project districts.
This activity would build the capacity of the Department of Food Technology and Quality Control for incorporating these nutrient analysis results into the ongoing programme of development and updating of food composition table.
2. Objective:
The overall objective of the study was to identify the nutritional value of locally available foods in the mid and far western hills and mountain districts under the Agriculture and Food Security Project and support the recipe development and provide inputs for the development of Behavior Change Communication materials.
3. Materials and Method :
A total number of 94 food samples were collected from 7 districts i.e. Doti, Accham, Salyan, Pyuthan, Dolpa, Jumla, Mugu. In The samples collected were from different food groups such as cereals, legumes and pulses, fruits, nuts and oilseeds and vegetables. The number of samples by food groups is given in the table below:
6. NUTRITIVE VALUE OF SELECTED FOODS FROM MID AND FAR WESTERN NEPAL
ANNEX
67
Table -1: Samples collected and tested according to food groups
S.N. Food Group No. of Samples 1 Cereals 34
2 Legumes and Pulses 44
3 Fruits 3
4 Nuts and oilseeds 8
5 Vegetables 5
Total 94 The samples were tested in the laboratory for moisture content, total ash, fat, protein, carbohydrate, crude fiber, energy, iron and phosphorus. The methods applied for the testing for different parameters is given in the table below : Table -2: Methodology used for the analysis of foods
S.N. Parameters Methodology Used 1 Moisture Content Hot air oven method
2 Total Ash Muffle Furnace Method
3 Fat Ether Extraction method
4 Protein Micro Kjeldahl Method
5 Carbohydrate Subtraction Method
6 Crude Fiber Acid base digestion Method
7 Energy Multiplying by factor
8 Iron Spectrophotometric Method
9 Phosphorus Spectrophotometric Method
4. Results and Discussion
The laboratory results of different food items are given in annexes, 1,2 and 3 . The results can be summarized in the following points :
Horse gram (Gahat) is a rich source of iron, which contains up to 14.8mg/100gm iron.
Buck wheat is a rich source of fiber (up to 8.2g/100gm) , iron (10.55mg/100gm) and phosphorous (780mg/100gm).
Barley is rich source of iron (12.8mg/100gm) and fiber (8.6gm/100gm). Latte seed (Amaranth seed) is rich source of phosphorus (754mg/100gm) and iron
(12.68mg/100gm).
68
Beans are good source of protein (25.9gm/100gm) fiber (7.45gm/100gm), iron (4.84
mg/100 gm) and phosphorus (970mg/100gm). Soybean was found to be the richest source of protein (up to 49.51gm/100gm), and
good source of total minerals (up to 5.93gm/100gm). Black gram is a good source of Iron (up to 9.23mg/100gm). Green leafy vegetables are good source of iron and vitamin A( The details of the
results are given in annex-1, table-4). Bhango (channabis sativa) is a rich source of micronutrients, which contains iron up
to 9.12 mg/100gm and phosphorus 936 mg/100gm. Although the total number of total sample analyzed was 94, due to some unreliable
results some of the samples were not reported in the result tables.
5. Conclusion:
The present study shows that the locally produced underutilized and low value staple cereal foods are found to be as good as the imported foods and are better in certain nutrients. The locally produced beans and other legumes and pulses are very good sources of not only protein but also good sources of minerals especially iron and phosphorus.
6. Recommendations:
The existing capacity of the laboratory doesn’t support for the analysis of some
minerals and vitamins. It is, therefore highly recommended that the significant vitamins and minerals should also be analyzed so that the nutritional importance of locally produced foods can be highlighted.
The types and number of samples analyzed in this study do not include all the districts
and all the foods produced locally. It, is therefore, recommended to analyze the foods, which are produced locally and not included in the current study, especially green leafy vegetables and also the foods from the other districts not covered by the present study.
This study should build into the efforts of updating the food composition table and a
simplified version of food composition table should be prepared and disseminated to the communities covered by the project.
The nutrient composition should be utilized to develop new nutritional recipes and
improve the existing local food recipes.
69
7.
An
nex
es:
Ann
ex 1
: Nut
ritiv
e va
lue
of fo
od
Tab
le -1
: Nut
ritiv
e va
lue
of fo
od (A
vera
ge v
alue
s)
S.N
.
Nam
e of
the
Fo
od
No.
of
Sam
ples
Fa
t %
Prot
ein
%
Cru
de F
iber
%
Ene
rgy
Kca
l/100
gm
Iron
mg/
100g
Ph
osph
orus
mg/
100g
m
Min
. M
ax.
Av.
m
in.
max
. A
v.
min
. m
ax.
Av.
m
in.
max
. A
v.
min
. m
ax.
Av.
m
in.
max
. A
v.
1.
B
uck
Whe
at
8 2.
03
6.82
3.
27
8.2
11.3
10
.21
3 8.
2 6.
58
312.
27
358.
22
327.
74
7.75
10
.55
8.95
71
9 78
0 75
1
2.
R
ice
5 1
2.16
1.
44
7.5
8.2
7.83
0.
3 0.
6 0.
5 34
5.6
359.
95
351.
81
1.76
2.
14
1.98
39
0 46
9 44
7.6
3.
N
aked
Bar
ley
(Uw
a)
2 1.
6 3.
27
2.43
5 9.
29
11.6
4 10
.46
2.1
2.8
2.45
34
4.56
34
9.11
34
6.83
1.
92
3.58
2.
75
325
367
346
4.
W
heat
3
1.24
1.
41
1.32
10
.3
12.1
10
.91
1.7
2.4
1.8
339.
03
348.
07
341.
16
1.76
2.
73
2.37
31
1 35
6 33
2.6
5.
M
aize
4
3.04
4.
34
2.68
8.
53
12.7
10
.73
1.1
1.6
1.37
34
7.95
35
9.42
34
8.26
0.
74
3.62
2.
05
185
365
267.
5
6.
B
arle
y 3
1.14
7.
96
3.6
8.2
9.4
10.8
3.
9 8.
6 2.
4 32
5.54
37
1.4
338.
4 5.
36
12.8
7 8.
59
286
362
331
7.
Fo
xtai
l Mill
et
(Kag
uno)
3
2.71
6.
22
3.9
11.3
1 12
.6
12
1.1
5.4
2.6
345.
91
356.
14
350.
4 4.
15
7.72
6.
19
305
680
484
8.
A
mar
anth
See
ds
(Lat
te)
2 4.
7 6.
49
5.59
15
15
.18
15.1
8 1.
5 1.
5 1.
5 37
1.49
35
7.5
357.
5 4.
73
12.6
8 8.
7 57
3 75
4 66
3
9.
B
eans
(Sim
i) 18
1.
15
3.92
2.
21
18.4
25
.9
22.6
1 3.
8 7.
47
4.93
26
9.33
34
2.07
32
3.28
2
9.5
4.84
52
4 97
0 69
8
10.
Le
ntil
(Mas
uro)
2
0.82
1.
29
1.05
22
.94
28.9
6 25
.95
1.3
2.4
1.4
347.
57
370.
1 34
3.68
2.
47
2.88
2.
68
....
...
...
11.
So
yabe
an
5 9.
58
12.9
10
.47
33.5
49
.51
34.0
9 3.
1 4.
3 3.
76
286.
88
391
331.
71
2.12
4.
35
3.35
25
8 58
7 47
0
12.
B
lack
Gra
m
5 0.
46
2.77
1.
51
21.1
4 24
22
.76
2.5
4 3.
32
324.
74
337.
03
337.
03
3.46
9.
23
5.58
36
0 44
8 41
4
13.
H
orse
Gra
m
(Gah
at)
3 0.
2 2.
17
2 18
.2
19.2
18
.7
0.7
0.9
0.8
335.
04
341.
21
345.
27
5.58
14
.8
9.56
35
0 40
0 37
8
14.
W
alnu
ts (O
khar
) 3
46.5
57
.36
51.5
6 15
.03
16.1
6 15
.77
1.7
2.1
1.9
598.
27
655.
36
622.
27
2.15
2.
22
2.18
36
7 38
2 37
0
15.
B
hang
o 2
41.1
4 41
.45
29
22.9
23
.74
25.5
4 2.
5 2.
7 3.
2 54
0.57
54
3.86
44
0.84
3.
39
9.12
6.
25
391
936
663
16.
B
lack
Eye
Bea
ns
(Bod
i) 3
2.47
23
.34
25.1
24
.22
2.13
2.
7 2.
41
317.
45
345.
58
334.
28
3.32
9.
61
5.69
38
1 49
3 41
8.66
17.
Po
tato
2
ND
0.
2 0.
1 1.
28
4.5
2.9
0.5
0.5
0.5
82.2
8 82
.76
82.5
2 1.
88
2.67
2.
28
49.2
1 39
5 22
2.1
18.
D
hate
lo
2 19
.76
38.2
4 29
24
.83
26.2
6 25
.54
3.1
3.3
3.2
332.
84
548.
84
440.
84
- -
- -
- -
70
Tab
le -2
: Nut
ritiv
e va
lue
of fo
ods
S. N
. N
ame
of th
e Sa
mpl
e
Fat
(gm
/100
gm
Prot
ein
(gm
/100
gm
Cru
de F
ibre
(g
m/1
00gm
E
nerg
y K
cal/1
00gm
Ir
on
(mg/
100g
m)
1.
Po
rso
Mill
et (C
hino
) 6.
78
10.5
2.
4 36
6.7
11.0
4
2.
Pe
as (S
mal
l Ker
au)
5.73
14
.5
0.9
357.
37
5.97
3.
M
asya
ng(D
olpa
) 2.
09
19.9
2.
1 34
7.93
2.
70
4.
G
reen
Gra
m (
Mun
g)
0.57
23
.54
1.8
335.
25
3.62
5.
Sw
eta(
Dot
i) 2.
09
12.5
3.
1 33
5.85
2.
67
6.
Y
ello
w G
ram
(Rah
ar)
6.54
20
.2
0.9
367.
5 3.
87
7.
G
olde
n A
pple
0.
28
1.03
1.
8 55
.76
0.33
8.
C
usta
rd A
pple
(Sar
ipha
)
0.12
5.
1 0.
8 76
.92
0.72
9.
D
ried
appl
e
3.32
3.
50
10.
M
usta
rd se
ed
41.3
1 21
.1
1.9
519.
79
11.4
4
11.
G
arlic
(Las
oon)
0.
29
4.2
0.7
140.
65
1.25
12.
D
ried
Tom
ato
0.
23
14.8
2 2.
7 27
9.43
8.
41
13.
D
ried
ging
er
1.43
-
- -
15.6
9
71
Tab
le- 3
: Nut
ritiv
e va
lue
of fo
od (d
etai
l)
S. N
o.
Sam
ples
nam
e M
oist
ure
(gm
/100
gm)
Tot
al A
sh
(gm
/100
gm
Fat
(gm
/100
gm
Prot
ein
(gm
/100
gm
Cru
de F
ibre
(g
m/1
00gm
C
arbo
hydr
ate
(gm
/100
gm
Ene
rgy
Kca
l/100
gm
Iron
(m
g/10
0gm
) Ph
osph
orou
s (m
g/10
0gm
)
C
ER
EA
LS
1 Ti
te P
hapa
r (Ju
mla
) 13
.91
2.26
2.
03
8.2
8.2
65.3
31
2.27
9.
49
755
2 M
ithe
Phap
ar(J
umla
) 12
.65
2.95
2.
41
11.0
3 8.
5 62
.46
315.
65
7.75
77
7
3 R
ice(
chan
dann
ath-
3)(J
umla
) 11
.62
1.44
2.
16
8.2
0.4
76.1
8 35
6.96
1.
76
390
4 Ph
apar
(Jum
la)
13.0
9 2.
3 3.
13
11.1
6.
4 63
.98
328.
49
8.15
78
0
5 M
ethe
Pha
par(
Dol
pa)
14.3
4 2.
17
5.1
11.8
2 3.
2 63
.4
346.
78
8.19
72
3
6 U
wa(
Dol
pa)
11.9
4 2.
07
3.27
9.
29
2.8
70.6
3 34
9.11
1.
92
367
7 Si
mle
Whe
at(D
olpa
) 12
.15
1.55
1.
24
11.5
3 1.
9 71
.73
343.
3 5.
1 23
3
8 W
hite
Mai
ze(D
olpa
) 15
.8
0.92
0.
29
8.53
1.
5 72
.96
328.
57
1.77
18
5
9 M
ural
i Whi
te M
aize
(Dol
pa)
12.8
7 1.
4 4.
34
12.5
1.
3 67
.59
359.
42
2.07
31
5
10
Ric
e (D
olpa
) 13
.2
1 1
7.5
0.6
76.7
34
5.8
11
Tite
Pha
par(
Dol
pa)
13.9
3 2.
04
6.82
10
.82
3 63
.39
358.
22
9.13
71
9
12
Bar
ly (j
au)(
Dol
pa)
11.2
4 1.
96
7.96
9.
4 3.
9 65
.54
371.
4 7.
55
286
13
Red
Mur
ali M
aize
(Dol
pa)
12.3
8 1.
04
3.04
12
.7
1.1
69.7
4 35
7.12
0.
74
202
14
Bik
ase
Whe
at(D
olpa
) 13
.47
1.66
1.
27
10.3
1.
7 71
.6
339.
03
2.73
31
1
15
Kag
uno(
Dol
pa)
12.8
3.
16
2.83
11
.31
1.1
68.8
34
5.91
4.
15
469
16
Kag
uno
(Mug
u)
10.1
9 3.
15
6.22
12
.1
5.4
62.9
4 35
6.14
7.
72
305
17
Ric
e (M
ugu)
12
.8
1.2
1.5
8.5
0.8
75.2
34
8.3
2.14
46
9
18
Phap
ar (M
ugu)
11
.38
2.62
2.
18
10.3
8.
6 64
.92
320.
5 10
.55
318
19
Chi
no (M
ugu)
10
.58
3.82
6.
78
10.5
2.
4 65
.92
366.
7 11
.04
284
20
Raw
rice
(Ach
ham
) 12
.40
1.2
0.8
7.6
1 77
34
5.6
1.97
46
1
21
Solu
uw
a 11
.94
1.82
1.
6 11
.64
2.1
70.9
34
4.56
3.
58
325
22
rice(
Dot
i) 12
.5
0.6
0.5
6.8
0.2
79.4
34
9.3
2.2
468
23
Latte
(Mar
se)(
Pyut
han)
10
.44
3.3
6.49
15
1.
5 63
.27
371.
49
12.6
8 57
3
24
Whe
at(M
ugu)
10
.51
1.81
1.
39
12.1
2.
4 71
.79
348.
07
2.63
35
6
72
S. N
o.
Sam
ples
nam
e M
oist
ure
(gm
/100
gm)
Tot
al A
sh
(gm
/100
gm
Fat
(gm
/100
gm
Prot
ein
(gm
/100
gm
Cru
de F
ibre
(g
m/1
00gm
C
arbo
hydr
ate
(gm
/100
gm
Ene
rgy
Kca
l/100
gm
Iron
(m
g/10
0gm
) Ph
osph
orou
s (m
g/10
0gm
)
25
Phap
ar(M
ugu)
11
.08
1.89
2.
23
10.2
8.
7 65
.9
324.
47
0.76
29
4
26
Bar
ly (j
au)(
Mug
u)
9.12
2.
72
1.14
11
.4
8.2
67.4
2 32
5.54
5.
36
362
27
Whe
at (M
ugu)
9.
20
1.79
1.
41
11.9
1.
9 73
.8
355.
49
1.76
33
1
28
Bar
ly (j
au)(
Ach
ham
) 10
.60
3.48
1.
8 11
.5.
8.6
64.0
2 31
8.28
12
.87
346
29
Mai
ze(A
chha
m)
12.3
4 2.
91
3.07
9.
2 1.
6 70
.88
347.
95
3.62
36
5
30
Tite
Pha
par (
Jum
la)
13.9
1 2.
26
2.3
8.2
8.2
65.3
31
2.27
9.
49
755
31
Latte
(Jum
la)
12.8
8 2.
12
4.7
15.1
8 1.
5 63
.62
357.
50
4.73
75
4
32
Ric
e (o
nlen
-6)(
Jum
la)
12.0
8 1.
42
3.03
8.
5 0.
3 74
.67
359.
95
1.84
45
0
33
Kag
uno(
Jum
la)
11.6
7 3.
05
2.71
12
.6
1.4
68.5
7 34
9.07
6.
7 68
0
34
Ric
e (r
aw)(
Jum
la)
11.1
3 0.
81
1.07
7.
72
0.2
79.0
7 35
6.79
2.
14
469
L
EG
UM
ES
& P
UL
SES
1.
Si
mi (
KB
L-1)
(Jum
la)
11.9
5 4.
19
1.6
22.6
7.
05
52.6
1 31
5.24
3.
98
970
2.
Si
mi (
KB
L-2)
(Jum
la)
10.9
5 4.
12
1.59
18
.4
8.21
56
.73
314.
83
3.96
95
0
3.
Si
mi (
KB
L-5)
(Jum
la)
11.0
4 4.
33
1.21
21
.5
18.8
1 43
.11
269.
33
5.84
78
6
4.
Si
mi (
KB
L-7)
(Jum
la)
10.9
5 4.
18
1.15
20
.3
0.79
62
.63
342.
07
4.61
79
9
5.
Si
mi (
KB
L-3)
(Jum
la)
12.2
6 3.
95
1.77
19
.6
7.47
55
.03
314.
45
5.81
79
0
6.
Si
mi (
KB
L-8)
(Jum
la)
11.3
6 4.
6 1.
7 25
.9
4.3
47.8
6 31
0.34
4.
54
621
7.
Si
mi (
PB-0
002)
(Jum
la)
11.3
8 4.
4 1.
38
23
3.8
56.0
4 32
8.58
5.
14
710
8.
Si
mi(P
B-0
001)
(Jum
la)
11.1
5 4.
7 1.
4 21
.8
5.1
55.8
5 32
3.2
4.24
76
0
9.
M
asur
o(IL
L-68
19)(
Jum
la)
11.7
0 2.
88
0.82
22
.94
1.5
60.1
6 33
9.79
2.
88
….
10.
Sa
gun
Mas
uro(
Jum
la)
10.9
5 2.
47
1.29
28
.96
1.3
55.0
3 34
7.57
2.
47
..
11.
D
alle
Sim
i(Dol
pa)
13.3
9 3.
51
9.46
20
.67
2.4
50.5
7 37
0.10
4.
20
695
12.
B
lack
Sim
i(Dol
pa)
13.5
0 3.
71
0.84
20
.13
2.8
59.0
2 32
4.16
4.
29
692
13.
M
ale
Sim
i(Dol
pa)
12.6
0 3.
3 1.
2 22
.9
4.3
55.7
32
5.20
4.
50
690
14.
B
odi (
Ach
ham
) 14
.53
3.85
5.
82
24.5
2.
5 48
.8…
34
5.58
4.
15
381
15.
Sm
all K
erau
(Ach
ham
) 13
.28
3.64
5.
73
14.5
0.
9 61
.95…
35
7.37
5.
97
423
73
S. N
o.
Sam
ples
nam
e M
oist
ure
(gm
/100
gm)
Tot
al A
sh
(gm
/100
gm
Fat
(gm
/100
gm
Prot
ein
(gm
/100
gm
Cru
de F
ibre
(g
m/1
00gm
C
arbo
hydr
ate
(gm
/100
gm
Ene
rgy
Kca
l/100
gm
Iron
(m
g/10
0gm
) Ph
osph
orou
s (m
g/10
0gm
)
16.
M
as d
al(A
chha
m)
11.8
9 3.
78
2.26
23
.1
0.9
58.0
7…
345.
02
9.23
40
6
17.
So
yabe
an(J
umla
) 10
.39
4.35
9.
58
49.4
1 3.
1 23
.17
376.
54
2.12
58
7
18.
M
asya
ng(D
olpa
) 9.
67
3.86
2.
09
19.9
2.
1 62
.38
347.
93
2.70
21
9
19.
Si
mi(P
B-0
048)
11
.18
4.5
2.6
22.6
4.
5 54
.62
332.
28
4.12
67
2
20.
R
ed S
imi(J
umla
) 12
.92
4.8
1.04
22
.3
5.2
53.7
4 31
3.52
4.
20
752
21.
Si
mi
(Mug
u)
12.0
5 5.
61
1.63
22
.3
1.4
57.0
1 33
1.91
4.
16
524
22.
G
reen
Mun
g(D
olpa
) 11
.87
3.23
0.
57
23.5
4 1.
8 58
.99
335.
25
3.62
33
4
23.
G
ori B
hatta
(Dol
pa)
10.9
3 3.
82
12.9
39
.5
3.6
29.2
5 39
1.1
4.45
56
7
24.
Y
ello
Soy
abea
n(D
olpa
) 13
.16
3.15
0.
9 20
.06
3.1
59.6
3 28
6.88
4.
35
587
25.
M
as(D
olpa
) 10
.89
3.09
0.
59
21.1
4 2.
5 61
.79
337.
03
5.67
41
5
26.
R
ed si
mi(A
chha
m)
12.5
1 4.
28
1.79
22
.3
2.7
56.4
2 33
8.48
9.
50
526
27.
La
ure
sim
i(Ach
ham
) 13
.42
4.74
3.
92
21.5
2.
12
54.3
33
0.99
9.
50
526
28.
G
ahat
(Pyu
than
) 12
.44
4.27
2.
17
18.2
0.
7 62
.22
341.
21
14.0
8 38
4
29.
B
odi(A
chha
m)
14.6
4.
35
0.81
25
.1
2.7
52.4
4 31
7.45
3.
32
493
30.
B
row
n ga
hat (
Dot
i) 11
.8
3.89
0.
2 19
.2
0.8
64.1
1 33
5.04
4.
59
298
31.
W
hite
soya
ben
(Dot
i) 8.
49
5.39
11
.78
33.5
4.
1 36
.74
386.
98
2.83
25
8
32.
Sw
eta(
Dot
i) 10
.71
4.84
2.
09
12.5
3.
1 74
.76
335.
85
2.67
40
3
33.
B
lack
soyb
ean(
Dot
i) 8.
97
5.93
12
.48
34.2
4.
3 34
.12
385.
6 4.
32
473
34.
M
as d
al(D
oti)
9.63
4.
62
1.51
23
.5
3.9
56.8
4 32
5.95
3.
55
360
35.
M
as d
al(D
oti)
11.2
2 4.
17
0.46
24
.0
4.0
56.1
5 32
4.74
5.
99
444
36.
B
lack
gah
at(D
oti)
10.8
8 4.
37
0.21
18
.2
0.9
65.4
4 33
6.45
9.
04
400
37.
M
as d
al(D
oti)
9.87
4.
92
2.77
22
.4
2.9
57.2
4 34
3.49
3.
46
448
38.
B
odi(D
oti)
9.8
4.7
0.78
23
.34
2.12
59
.86
339.
82
9.61
38
2
39.
G
ahat
(Dot
i) 9.
46
4.52
5.
42
18.7
0.
7 61
.2
368.
38
5.58
35
0
40.
W
hite
soya
ben(
Ach
ham
) 10
.83
4.5
17.6
4 33
.3
4.2
29.5
3 41
0.08
3.
14
445
41.
A
raha
r(R
ahar
)(Py
utha
n)
11.2
3 4.
17
6.54
20
.2
0.9
56.9
6 36
7.5
3.87
28
1
74
S. N
o.
Sam
ples
nam
e M
oist
ure
(gm
/100
gm)
Tot
al A
sh
(gm
/100
gm
Fat
(gm
/100
gm
Prot
ein
(gm
/100
gm
Cru
de F
ibre
(g
m/1
00gm
C
arbo
hydr
ate
(gm
/100
gm
Ene
rgy
Kca
l/100
gm
Iron
(m
g/10
0gm
) Ph
osph
orou
s (m
g/10
0gm
)
42.
Si
mi(P
yuth
an)
13.8
4 4.
15
3.96
21
.4
3.8
52.8
5 33
2.64
2.
67
526
43.
Whi
te S
imi(J
umla
) 11
.17
4.5
1.66
36
.6
2.9
43.1
7 33
4.02
2.
0 69
0
FR
UIT
S
1.
Gol
den
App
le(D
olpa
) 84
.28
0.33
0.
28
1.03
1.
8 12
.28
55.7
6 0.
33
2.
Sarip
ha
(Dot
i)
79.3
6 0.
76
0.12
5.
1 0.
8 13
.86
76.9
2 0.
72
35.3
7
3.
Dry
app
le (M
ugu)
13
.64
1.71
3.
32
3.50
24
6
N
UT
S &
OIL
SEE
DS
1.
Okh
ar (h
ade)
(Dol
pa)
4.39
2.
28
46.5
7 16
.12
1.9
28.8
59
8.27
2.
22
361
2.
Okh
ar (d
ate)
(Dol
pa)
4.09
2.
07
57.3
6 16
.16
1.7
18.6
2 65
5.36
2.
19
382
3.
Okh
ar(J
umla
) 5.
32
2.74
50
.77
15.0
3 2.
1 24
.04
613.
21
2.15
36
7
4.
Bha
ngo(
Dol
pa)
7.13
5.
83
41.1
4 23
.74
2.5
19.6
6 54
3.86
3.
39
391
5.
Dha
talo
(Dol
pa)
7.97
2.
52
19.7
6 24
.83
3.1
14.9
2 33
2.84
6.
Bha
ngo(
Pyut
han)
8.
49
5.48
41
.45
22.9
2.
7 18
.98
540.
57
9.12
93
6
7.
Mus
tard
seed
(Ach
ham
) 5.
92
4.51
3.
50
20.0
1.
8 64
.26
368.
54
2.70
43
8
8.
Mus
tard
seed
(Pyu
than
) 16
.61
3.81
41
.31
21.1
1.
9 15
.9
519.
79
11.4
4 60
0
9.
Dha
talo
(Jum
la)
4.53
2.
76
38.2
4 26
.26
3.3
24.9
1 54
8.84
0.
81
344
V
EG
ET
AB
LE
S
1.
Laso
on (D
oti)
62.9
7 1.
53
0.29
4.
2 0.
7 30
.31
140.
65
1.25
31
5
2.
Pota
to (D
oti)
78.2
9 0.
89
0.2
4.5
0.5
15.6
2 82
.28
1.88
49
.21
3.
Dry
Tom
ato
(D
olpa
) 19
.32
8.41
0.
23
14.8
2 2.
7 54
.52
279.
43
8.41
…
4.
Dry
gin
ger(
Mug
u)
11.9
6 5.
86
1.43
15
.69
287
5.
Pota
to(D
olpa
) 77
.83
0.98
N
D
1.28
0.
5 19
.41
82.7
6 2.
67
395
75
Tab
le-4
: Iro
n an
d V
itam
in A
in g
reen
leaf
y ve
geta
bles
(per
100
gm) *
S. N
. V
eget
able
s V
itam
in A
(m
icro
gram
) Ir
on
(mg)
1 C
heno
podi
um a
lbum
33
31
23
2 C
olos
acas
ia e
scul
enta
17
55
10
3 Br
assi
ca n
apus
16
04
16
4 C
oria
ndru
m sa
tivum
69
18
2
5 Tr
igon
ella
foen
um-g
raec
um
2340
2
6 Sp
inac
ia o
lera
cea
3049
2
7 Si
m sa
ag (v
eget
able
) 38
85
3
8 Br
assi
ca o
lera
cea
1650
40
9 Le
pidi
um sa
tivum
58
39
29
10
Men
tha
asia
tica
871
16
11
Bras
sica
cam
pest
ris
2685
12
.5
12
Bras
sica
rapa
23
16
24
13
Urt
ica
dioi
ca
34
99
*(A
naly
sis o
f abo
ve c
omm
on v
eget
able
s was
don
e du
ring
2011
/12)
76
77
• A.O.A.C. Methods of Analysis, Association of of icial analytical Chemists. 11th edition 1994
• Annual bulletin. Department of food technology and quality control 2000 to 2011• Food Research bulletin, DFTQC 2006 to 2011• Dr. M Swaminathan Advanced text book on food and nutrition• Contemporary nutrition, Second edition• Nutrients contents in Nepalese food• R. Rajyalaxmi Applied Nutrition , third edition
BIBLIOGRAPHY
78
