NUTRITIVE VALUE

OF
INDIAN FOODS
By
C. Gopalan, B.V. Rama Sastri&
S. C. Balasubramanian

Revised&Updated by
B. S. Narasinga Rao,Y. G. Deosthale&K. C. Pant

MED
NATIONAL INSTITUTE OF NUTRITION
Indian Council of Medical Research (ICMR)
DE
Hyderabad - 500 007, INDIA
First Edition : 1971
Revised Edition 1989
Reprinted :1991, 1993, 1994, 1995, 1996, 1999
2000, 2002, 2004, 2007, 2009, 2011, 2012

Price: Rs.60-00

cOPYRIGHT RESERVED

Printed by National Institute of Nutrition, ICMR, Hyderabad, at their Offset Press.

 TABLE 1
PROXIMATE PRINCIPLES: cOMMON FOODS
All values are per 100 gms. of edible portion

SI. Mois- Protein Fat Mine- Crude Carbo Energy Calcium Phos Iron

No. Name of the food stuff ture (Nx6.25) rals Fibre hydrates phorus
Kcal. mg. mg mg
(4) (5) (6) 8) (9) (10) (11)_(12)
CEREAL GRAINS AND PRODUCTS
1. BAJRA 12.4 11.6 5.0 2.3 1.2 67.5 361 42 296 8.0
BARLEY 12.5 11.5 1.3 1.2 3.9 69.6 336 26 215 1.67
ITALIAN MILLET 11.2 12.3 4.3 3.3 8.0 60.9 331 31 290 2.8
JOWAR 11.9 10.4 1.9 1.6 1.6 72.6 349 25 222 4.1
5. MAIZE, dry 14.9 11.1 3.6 1.5 2.7 66.2 342 10 348 2.3
6 MAIZE, tender 67.1 4.7 0.9 0.8 1.9 24.6 125 9 121 1.1
7. PANIVARAGU 11.9 12.5 1.1 1.9 2.2 70.4 341 14 206 0.8
RAGI 13.1 7.3 1.3 2.7 3.6 72.0 328 344 283 3.9
9 RICE, parboiled,
handpounded 12.6 8.5 0.6 0.9 77.4 349 10 280 2.8
10. RICE, parboiled, milled 13.3 6.4 0.4 0.7 0.2 79.0 346 9 143 1.0
11. RICE, raw,
handpounded 13.3 7.5 1.0 0.9 0.6 76.7 346 10 190 3.2
12 RICE, raw, milled 13.7 6.8 0.5 0.6 0.2 78.2 345 10 160 0.7
13. RICE, bran 11.0 13.5 16.2 6.6 4.3 48.4 393 67 1410 35.0
14 RICE, flakes 12.2 6.6 1.2 2.0 0.7 77.3 346 20 238 20.0
15. RICE, puffed 14.7 7.5 0.1 3.8 0.3 73.6 325 23 150 6.6
16. SAMAI 11.5 7.7 4.7 1.5 7.6 67.0 341 17 220 9.3
17 SANWA MILLET 11.9 6.2 2.2 4.4 9.8 65.5 307 20 280 5.0
18 VARAGU 12.8 8.3 1.4 2.6 9.0 65.9 309 27 188 0.5
19 WHEAT, bulgar
(parboiled) 9.8 8.2 1.6 1.5 77.2 356 37
20. WHEAT, whole 298 4.9
12.8 11.8 1.5 1.5 1.2 71.2 346 41 306 5.3
21 WHEAT, flour (whole) 12.2 12.1 1.7 2.7 1.9 69.4 341 48 355 4.9
22 WHEAT, flour (refined) 13.3 11.0 0.9 0.6 0.3
23. 73.9 348 23 121 2.7
WHEAT, germ 5.2 29.2 7.4 3.5 1.4
24. 53.3 397 40 846 6.0
WHEAT, semolina 10.4 0.8 0.2 74.8 348 16 102 1.6
25. WHEAT, vermicelli 11.7 8.7 0.4 0.7 0.2 78.3 352 22
26 WHEAT, bread (brown) 39.0 8.8 1.4 1.2
92 2.0
49.0 244 18
27 WHEAT, bread (white) 39.0 7.8 0.7 2.2
0.2 51.9 245 11 1.1
PULSES AND LEGUMES
28. BENGAL GRAM, whole 9.8 17.1 5.3 3.0 3.9
29 BENGAL GRAM, dhal 60.9 360 202 312
9.9 20.8 5.6 4.6
2.7 1.2 59.8
30 BENGAL GRAM, 10.7 22.5 5.2
372 56 331 5.3
2.5 1.0 58.1 369
roasted 58 340 9.5
31 BLACK GRAM, dhal 10.9 24.0 1.4 3.2 0.9
32 COW PEA 59.6 347 154 385
13.4 24.1 1.0 3.8
3.2 3.8 54.5
33 FIELD BEAN, dry 9.6 24.9
323 77 414 8.6
0.8 3.2 1.4
34 GREEN GRAM, whole 10.4 24.0 1.3
60.1 347 60 433 2.7
3.5 4.1 56.7 334 124 326 4.4
47
 S. Name of the food stuff Mois Protein Fat Mine ude Carbo nergy Calcium Phos Iron
No ture (Nx6.25) rals Fibre hydrates phorus
Kcal. mg mg. mg
(1) (2) (3) 4) 5) (6) (7 8) (9) (10) (11) (12)
35. GREEN GRAM, dhal 10.1 24.5 1.2 3.5 0.8 59 9 348 75 405 3.9
36 HORSE GRAM, whole 11.8 22.0 0.5 3.2 5.3 57.2 321 287 311 6 77
37 KHESARI, dhal 10.0 28.2 0.6 2.3 2.3 56.6 345 90 317 63
38. LENTIL 12 4 25.1 0.7 2.1 0.7 59.0 343 69 293 7 58
39 MOTH BEANS 10.8 23.6 1.1 3.5 4.5 56.5 330 202 230 9.5
40 PEAS green 72.9 7.2 0.1 0.8 4.0 15.9 93 20 139 1.5
41 PEAS dry 16.0 19.7 1.1 22 4.5 56.5 315 75 298 05
42 PEAS roasted 10.1 22.9 14 2.4 4.4 58.8 340 81 345 6.4
43 RAJMAH 12.0 22.9 1.3 3.2 (4.8) 60.6 346 260 410 51
44 REDGRAM, dhai 13.4 22 3 1.7 3.5 1.5 57.6 335 73 304 2.7
45 REDGRAM (tender) 65.1 9.8 1.0 1.0 6.2 16.9 116 57 164 1.1
46. sOYABEAN 8.1 43.2 19.5 4.6 3.7 20.9 432 240 690 10.4

LEAFY VEGETABLES
47. AGATHI 73.1 8.4 1.4 3.1 2.2 11.8 93 1130 80 3.9
48. AMARANTH caudatus 90.0 3.0 0.7 3.3 1.0 2.0 26 200 40
49. AMARANTH
gangeticus (tender) 85.7 40 0.5 2.7 1.0 6.1 45 397 83 3.49
50. AMARANTH
gangeticus (stem) 92.5 0.9 0.1 1.8 12 3.5 19 260 30 1.8
51 AMARANTH
Paniculatus 79.6 5.9 1.0 3.8 2.1 8.6 67 530 60 18.4
52. AMARANTH
polygonoides 90 0 2.8 0.3 2.1 4.8 33 251 55 27.3
53 AMARANTH spinosus 85.0 3.0 0.3 3.6 1.1 7.0 43 800 50 22.9
54. AMARANTH species
(Chakravathikeerai) 80.6 4.5 0.6 42 1.6 8.5 57 321 71 18.0
55. AMARANTH species
(Koyakeerai) 88.0 28 0.5 1.2 2.2 5.3 37 292 51 2.5
56. AMARANTH tristis 87.0 2.8 0.4 2.4 7.4 44 364 52 38.5
57. AMARANTH viridis 81.8 5.2 0.3 28 6.1 3.8 38 330 52 187
58 AMBAT CHUKA 95.2 1.6 0.3 09 0.6 1.4 15 63 17 0.75
59. BATHUA LEAVES 89.6 3.7 0.4 2.5 0.8 2.9 30 150 80 4.2
60. BEET GREENS 86.4 3.4 08 2.2 0.7 65 46 380 30 16 2
61. BENGAL GRAM 73.4 7.0 1.4 21 2.0 14.1 97 340 120 23.8
LEAVES
62. BETEL LEAVES 85 4 3.1 0.8 2.3 2.3 6.1 44 230 40 10.6
63. BOTTLE OURD 87 9 2.3 0.7 1.7 1.3 6.1 39 80 59
LEAVES
64 BROAD BEAN 77.6 5.6 0.3 1.3 37 11 5 71 111 149
LEAVES
65. BRUSSELS SPROUTS 85.5 4.7 0.5 1.2 7.1 52 43 82 18
66. CABBAGE 919 1.8 0.1 0.6 10 46 27 39 44 0.8
67. CARROT LEAVES 76 6 5.1 05 8 19 13.1 77 340 110 8.8
68. CAULIFLOWER 80 0 5.9 1.3 3.2 20 76 66 626 107 40.0
GREENS

48
 Crude Carbo Energy Calcium Phos Iron
SI Name of the food stuff Mois Protein Fat Mine

No. ture (N&6.25 rals Fibre hydrates phorus

Kcal mg. mg mg.
9 9 9 9 9
(1) (2) (3) 4) (5) (6) (7) (8) (9 (10) (11) (12)
69 CELERY LEAVES 88.0 6.3 0.6 2.1 1.4 1.6 37 230 140 6.3
70. CELERY STALK 93.5 0.8 0.1 0.9 1.2 3.5 18 30 38 4.8
71. CHEKKUR MANIS 73.6 6.8 3.2 3.4 1.4 11.6 103 570 200 28.0
72 cOLOCASIA LEAVES
(black variety) 78 8 6.8 20 2.5 1.8 8.1 77 460 125 0.98
73. COLOCASIA LEAVES
(green variety) 82.7 3.9 15 2.2 2.9 6.8 56 227 82 10.0

74 cOLOCASIA LEAVES
(dried) 9.3 13 7 5.9 12.8 16.0 42.3 277 1546 308
75. CORIANDER LEAVES 86.3 3.3 0.6 2.3 1.2 6.3 44 184 71 1.42
76. cOw PEA LEAVES 89.0 3.4 0.7 1.6 1.2 4.1 38 290 58 20.1
CURRY LEAVES 63.8 6.1 1.0 4.0 6.4 18.7 108830 57 0.93
77 70 0.85
78. DRUMSTICK LEAVES 75.9 6.7 1.7 2.3 0.9 12 5 92 440
FENUGREEK LEAVES 86.1 4.4 0.9 1.5 1.1 6.0 49 395 51 1.93
79
FETID CAsSIA (fresh) 84.9 50 0.8 1.7 21 5.5 49 520 39 12 4
80
81 FETID CASSIA (dried) 9.7 20.7 3.9 11.8 10.4 43.5 292 3200 292
82 GARDEN CRESS 82 3 5.8 1.0 2.2 8.7 67 360 110 28.6

83 GARDEN sORREL
(sepals) 91.9 0.6 0.2 09 1.3 5.1 25 130 20 17

84 GOGU 86.4 1.7 1.1 0.9 9.9 56 172 40 2.28

85 IPOMOEA STEMS 93.7 0.9 0.2 1.8 34 19 80 30 0.6

86 IPOMOEA LEAVES 90.3 2.9 0.4 2. 1.2 3.1 28 110 46 3.9

87 KNOL-KHOL GREENS 86.7 3.5 0.4 1.2 1.8 6.4 43 740 50 13.3
88. KUPPAMENI 80.5 6.7 1.4 3.1 2.3 6.0 64 667 99 17.3
89 LETTUCE 93.4 2.1 0.3 1.2 0.5 2.5 21 50 28 24
90 LETTUCE TREE
LEAVES. mature 81.7 51 0.4 2.6 10.2 65 320 80 26
91 LETTUCE TREE
LEAVES, tender 90.2 3.6 0.2 2.2 0.6 3.2 29 170 60 36
92 MANATHAKKALI
LEAVES 82.1 5 9 1.0 2.1 89 68 410 70 20.5
93. MAYALU 90.8 2.8 0.4 1.8 42 32 200 35 100
94. MINT 84.9 4.8 0.6 1.9 2.0 58 48 200 62 15.6
95. MODAKANTHAN
KEERAI 83.3 4.7 0.6 2.3 9.1 61
96. MUKARRATE KEERAI 84.5 6.1 0.9 1.3 7.2 61 667 99 18 4

97. MUSTARD LEAVES 89.8 4.0 0.6 1.6 0.8 3.2 34 155 26 63
98. NERRINGI 79.1 7.2 0.5 4.6 86 68 1550 32 9.2
99. PARSLEY 74.6 59 1.0 3.2 13.5 87 390 75 17.9
100. PARUPPU KEERAl 90.5 2.4 06 2.3 1.3 2.9 27 11 45 4.8
101. PONNANGANNI 77.4 5.0 0.7 2.5 2.8 11 6 73 S0 165
102. PUMPKIN LEAVES 81.9 4.6 0.8 2.7 2.1 7.9 57 3 12
103. RADISH LEAVES 90.8 3.8 04 16 1.C 2.4 28 265 59 09
104. RADISH LEAVES table 891 3.9 06 16 0.6 42 310 30 3
105. RAPE stem 91.4 3.1 01 14 4C 29 C 2
106. RAPE LEAVES 84.9 5.1 0.4 2.5 1.2 5.9 48 370 10 12.5

49
SI. Name of the food stuff Mois- Protein Fat Mine- Crude Carbo Energy Calcium Phos- on
No. ture (Nx6.25) rals Fibre hydrates phorus
9 9. Kcal mg mg mg.
(1) (2) (3) (4) (5 (6) 7 (8) (9) (10) (11) (12)
107. RAPE LEAVES (dried) 7.4 27.0 2.9 15.3 6.7 40.7 297 3095 500
108. SAFFLOWER LEAVES 91.1 2.5 0.6 1.3 4.5 33 185 35 5.7
109. SHEPU 88.0 3.0 0.5 2.2 1.1 5.2 37 190 42 17.4
110. SPINACH 92.1 2.0 0.7 1.7 0.6 2.9 26 73 21 1.14
111. SPINACH stalks 93.4 O.9 0.1 1.8 3.8 20 90 20 1.6
112. SUSNI SAG 86.9 3.7 1.4 2.1 1.3 4.6 46 53 91
113. TAMARIND LEAVES,
tender 70.5 5.8 2.1 1.5 1.9 18.2 115 101 140 0.30
114 TURNIP GREENS 81.9 4.0 1.5 2.2 1.0 9.4 67 710 60 28.4

ROOTS AND TUBERS

115. ARROW ROOT
FLOUR 16.5 0.2 0.1 0.1 83.1 334 10 20 1.0
116. BANANA RHIZOME 85.1 0.4 0.2 1.4 1.1 11.8 51 25 10 1.1
117. BEET ROOT 87.7 1.7 0.1 0.8 0.9 8.8 43 18.3 55 1.19
118. CARROT 86.0 0.9 0.2 1.1 1.2 10.6 48 80 530 1.03
119 COLOCASIA 73.1 3.0 0.1 1.7 1.0 21.1 97 40 140 0.42
120. KHAMALU 79.6 1.3 0.1 0.8 0.1 18.1 79 16 31 0.5
121. MANGO GINGER 85.0 1.1 0.7 1.4 1.3 10.5 53 25 90 2.6
122. ONION big 86.6 1.2 0.1 0.4 0.6 11.1 50 46.9 50 0.60
123. ONION small 84.3 1.8 0.1 0.6 0.6 12.6 59 40 60 1.2
124. PARSNIP 72.4 1.3 0.3 1.1 1.7 23.2 101 50 40 0.5
125. POTATO 74.7 1.6 0.1 0.6 0.4 22.6 97 10 40 0.48
126. RADISH pink 90.8 0.6 0.3 0.9 0.6 6.8 32 50 20 0.37
127. RADISH rat-tailed 92.3 1.3 0.3 0.7 1.1 4.3 25 78 24
128. RADISH table 94.9 0.5 0.1 0.7 0.6 3.2 16 20 20 1.0
129. RADISH white 94.4 0.7 0.1 0.6 0.8 3.4 17 35 22 0.4
130. SWEET POTATO 68.5 1.2 0.3 1.0 0.8 28.2 120 46 50 0.21
131. TAPIOCA 59.4 0.7 0.2 1.0 0.6 38.1 157 50 40 0.9
132. TAPIOCA chips dried 12.0 1.3 0.3 2.0 1.8 82.6 338 91 70 3.6
133. TURNIP 91.6 0.5 0.2 0.6 0.9 6.2 29 30 40 0.4
134. YAM, elephant 78.7 1.2 0.1 0.8 0.8 18.4 79 50 34 0.6
135. YAM, ordinary 69.9 1.4 O.1 1.6 1.0 26.0 111 35 20 1.19
136. YAM, wild 70.4 2.5 0.3 1.4 1.0 24.4 110 20 74 1.0

OTHER VEGETABLES
137. ASH GOURD 96.5 0.4 0.1 0.3 0.8 1.9 10 30 20 0.8
138. BEANS, scarlet runner 58.3 7.4 1.0 1.6 1.9 29.8 158 50 160 2.6
139. BITTER GOURDD 92.4 1.6 0.2 0.8 0.8 4.2 25 20 70 0.61
140. BITTER GOURD small 83.2 2.1 1.0 1.4 1.7 10.6 60 23 38 2.0
141. BOTTLE GOURD 96.1 0.2 0.1 0.5 0.6 2.5 12 20 10 0.46
142. BRINJAL 92.7 1.4 0.3 0.3 1.3 4.0 24 18 47 0.38
143. BROAD BEANS 85.4 4.5 0.1 0.8 2.0 48 50 64 1.4
144. CAULIFLOWER 90.8 2.6 0.4 1.0 1.2 4.0 30 33 57 1.23
145. CHO-CHO-MARROW 92.5 0.7 0.1 0.4 0.6 5.7 27 140 30 0.6
146. CLUSTER BEANS 81.0 3.2 0.4 1.4 3.2 10.8 16 130 57 1.08

50
 SI. Name of the food stuff Mois- Protein Fat Mine- Crude Carbo Energy Calciumn Phos-
No. Iron
ture (Nx6.25) rals Fibre hydrates
phorus

1
9 Kcal. mg. mg. mg.
(2) (3) (4 (5) (6 (7) (8)
147. COLOCASIA STEM 94.0 0.3
(9) (10) (11) (12)
0.3 1.2 0.6 3.6 18 60
148. COWPEA PODS 20 0.5
85.3 3.5 0.2 0.9 2.0 8.1
149. CUCUMBER 48 72 59 2.5
96.3 0.4 0.1 0.3 0.4 2.5 13 10 25
150. DOUBLE BEANS 73.8 8.3 0.3 1.0
0.60
4.3 12.3 85 40 140 2.3
151. DRUMSTICK 86.9 2.5 0.1 2.0 4.8 3.7 26 30
152. DRUMSTICK flowers 110 0.18
85.9 3.6 0.8 1.3 1.3 7.1
153. FIELD BEANS, tender 50 51 90
86.1 3.8 0.7 0.9 1.8 6.7 48 210 68 0.83
154. FIGS, red (Ficus cunia) 79.4 1.2 0.6 1.6 6.4 10.8 53 187 39
155. FRENCH BEANS 91.4 1.7 0.1 0.5 1.8 4.5 26
156. GHOSALA 50 28 0.61
93.2 1.2 0.2 0.5 2.0 2.9 18 36 19
157. GIANT CHILLIES 1.1
(capsicum) 92.4 1.3 0.3 0.7 1.0 4.3 24
158 JACK FRUIT, tender 10 30 0.5667
84.0 2.6 0.3 0.9 2.8 9.4
159. JACK FRUIT, seeds
51 30 40 1.7
64.5 6.6 0.4 1.2 1.5 25.8 133 50 97 1.5
160. KANKODA 84.1 3.1 1.0 1.1 3.0 7.7 52 33
161. KARONDA fresh 42 4.6
91.0 1.1 2.9 0.6 1.5 2.9 12 21 28
162 KARONDA dry 18.2 2.3 9.6 2.8 67.1 364 160 60
163. KHEKSA 90.4
39.1
0.6 0.1 0.9 1.6 6.4 29 27 38
164. KOVAI 93.5 1.2 0.1 0.5 1.6 3.1 18
165. KNOL-KHOL 40 30 0.38
92.7 1.1 0.2 0.7 1.5 3.8 21 20 35 1.54
166. LADIES FINGERS 89.6 1.9 0.2 0.7 1.2 6.4 35 66 56 0.35
167. LAKUCH, raw 89.4 1.6 1.2 1.1 2.8 13.9 73
168. LEEKS 67 25
78.9 1.8 0.1 0.7 1.3 17.2 7 50 70 2.3
169. LOTUS STEM, dry 9.5 4.1 1.3 8.7 25.0 51.4 234 405
170. MANGO, green 128 60.6
87.5 0.7 0.1 0.4 1.2 10.1 44 10 19 0.33
171. ONION STALKS 87.6 0.9 0.2 0.8 1.6 8.9 41
172. PAPAYA, green 50 50 7.43
92.0 0.7 0.2 0.5 0.9 5.7 27 28 40
173. PARWAR 92.0 2.0 0.9
0.3 0.5 3.0 2.2 20
174. PINK BEANS 30 40 1.7
86.8 3.1 0.4 0.6 2.1 7.0
175. PLANTAIN flower 44 54 70 1.5
89.9 1.7 0.7 1.3 1.3 5.1
176. PLANTAIN green 34 32 42 1.6
83.2 1.4 0.2 0.5 0.7 14.0
177. PLANTAIN stem 64 10 29 6.27
88.3 0.5 0.1 0.6 0.8 9.7
178 PUMPKIN fruit 42 10 10 1.1
92.6 1.4 0.1 0.6 0.7 4.6 25 10 30 0.44
179. PUMPKIN flowers 89.1 2.2 0.8 1.4 0.7 5.8 39 120
180. RIDGE GOURD 60
95.2 0.5 0.1 0.3 0.5 3.4
181. SNAKE GOURD 17 18 26 0.39
94.6 0.5 0.3 0.55 0.8 3.3 18 26
182. SUNDAKAI, dry 20 1.51
12.3 8.3 1.7 5.1 17.6 55.0 269 390 180 22.2
183. SWORD BEANS 87.2 2.7 0.2 0.6 1.5 7.8 44 60
184. TINDA, tender 40 2.0
93.5 1.4 0.2 0.5 1.0 3.4
185. TOMATO, green 21 25 24 0.9
93.1 1.9 0.1 0.6 0.7 3.6 23 20 36 1.8
186. VEGETABLE
MARROWV 94.8 0.5 0.1 0.3 0.8 3.5 17 10
187. WATER CHESTNUT, 30 0.6
fresh 70.0 4.7 0.3 1.1 0.6 23.3 115 20
188. WATER CHESTNUT, 150 1.35
dry 13.8 13.4 0.8 3.1 68.9 330 70 440 2.4

51
 Crude Carbo Energy Calcium Phos Iron
SI. Name of the food stuf Mois Protein Fat Mine

No. ture (Nx6.25) rals Fibre hydrates phorus

Kcal. mg
(1) (2) (3) 4) (5) (6) (7)(8) (9)_(10) (11) (12)
NUTS AND OIL SEEDS
189. ALMOND 5.2 20.8 58.9 2.9 1.7 10.5 655 230 490 5.09
190. ARECANUT 31.3 4.9 4.4 1.0 11.2 47.2 249 50 130 1.5
191. AVOCADOPEAR (nut) 63.7 2.5 0.7 1 32.0 144 20 80 1.2
192. CASHEWNUT 5.9 21.2 46.9 2.4 1.3 22.3 596 50 450 5.81
193. CHILGOZA 4.0 13.9 49.3 2.8 1.0 29.0 615 91 494 3.6

194. COcONUT dry 4.3 6.8 62.3 1.6 6.6 18.4 662 400 210 7.8
195. COCONUT fresh 36.3 4.5 41.6 1.0 3.6 13.0 444 10 240 1.7
196. COCONUT tender 90.8 0.9 1.4 0.6 6.3 41 10 30 0.9
197. COCONUT milk 42.8 3.4 41.0 0.9 11.9 430 15 140 1.6
198. COcONUT water 93.8 1.4 0.1 0.3 0 4.4 24 24 10 0.1

199. COcONUT meal,

deoiled 8.7 23.8 2.8 7.0 9.8 47.9 312 112 646 69.4
200. GARDEN CRESS
SEEDS 3.2 25.3 24.5 6.4 7.6 33.0 454 377 723 100.0
201. GINGELLY SEEDS 5.3 18.3 43.3 5.2 2.9 25.0 563 1450 570 9.3
202. GROUNDNUT 3.0 25.3 40.1 24 3.1 26.1 567 90 350 2.5
203. GROUNDNUT roasted 1.7 26.2 39.8 2.5 3.1 26.7 570 77 370 3.1
204. GROUNDNUT cake 7.2 40.9 7.4 2.5 3.2 38.8 386 213 548
205. LINsEED SEEDS 6.5 20.3 37.1 2.4 4.8 28.9 530 170 370 2.7
206. MUSTARD SEEDS 8.5 20.0 39.7 4.2 1.8 23.8 541 490 700 7.9
207. NIGER SEEDs 4.2 23.9 39.0 4.9 10.9 17.1 515 300 224 56.7
208. PISTACHIO NUT 5.6 19.8 53.5 2.8 2.1 16.2 626 140 430 7.7
209. PIYAL SEEDS 3.0 19.0 59.1 3.0 3.8 12.1 656 279 528 8.5
210. SAFFLOWER SEEDS 5.5 13.5 25.6 2.6 34.9 17.9 356 236 823 4.6
211. SUNFLOWER SEEDS 5.5 19.8 52.1 3.7 1.0 17.9 620 280 670 5.0
212. WALNUT 4.5 15.6 64.5 1.8 2.6 11.0 687 100 380 2.64
213. WATER MELON
SEEDS (kernal) 4.3 34.1 52.6 3.7 0.8 4.5 628 100 937 7.4

cONDIMENTS AND SPICES

214. ARISITHIPPILI 12.5 13.2 4.7 6.0 5.2 58.4 329 460 325 13.50
215. ASAFOETIDA 16.0 4.0 1.1 7.0 4.1 67.8 297 690 50 39.4
216. CARDAMOM 20.0 10.2 2.2 5.4 20.1 42.1 229 130 160 4.6
217. CHILLIES dry 10.0 15.9 6.2 6.1 30.2 31.6 246 60 370 2.3
218. CHILLIES green 85.7 2.9 0.6 1.0 6.8 3.0 29 30 80 4.4

219. CLOVES dry 25.2 5.2 8.9 5.2 9.5 46.0 286 740 100 11.7
220. CLOVES green 65.5 2.3 5.9 2.2 24.1 159 310 40 2.1
221. CORIANDER 11.2 14.1 16.1 4.4 32.6 21. 288 630 393 7.1
222. CUMIN SEEDS 11.9 18.7 15.0 5.8 12.0 36.6 356 1080 511 11.7
223 FENUGREEK SEEDS 13.7 26.2 5.8 3.0 7.2 44.1 333 160 370 6.5
224. GARLIC dry 62.0 6.3 0.1 1.0 0.8 29.8 145 30 310 1.2
225. GINGER fresh 80.9 2.3 0.9 1.2 2.4 12.3 67 20 60 3.5
226. LIME PEEL 66.5 1.8 0.5 1.8 29.4 129 710 60 2.7
227. MACE 15.9 6.5 24.4 1.6 3.8 47.8 437 180 100 12.3

52
 Carbo Energy Calcium Phos- Iron
Sl. Name of the food stuff Mois Protein Fat Mine- Crude

No. ture (Nx6.25) rals Fibre hydrates phorus

Kcal. mg. mg. mg.
(4) (5) (6) (7) (8) (9) (10) (11) (12)
(1) (2) (3)
228. MANGO POWDER 6.8 2.8 7.8 4.9 13.7 64.0 337 180 16 45.2

229. NUTMEG fruit 14.3 7.5 36.4 1.7 11.6 28.5 472 120 240 2.03
1.0 0.4 0.6 11.2 52 40 10 2.0
230. NUTMEG rind 86.8
7.4 17.1 21.8 7.9 21.2 24.6 363 1525 443 12.5
231. OMUM
232. PEPPER DRY (black) 18.2 11.5 6.8 4.4 14.9 49.2 304 460 198 12.4

233. PEPPER GREEN 70.6 4.8 2.7 1.8 6.4 13.7 98 270 70 2.4

12.2 6.4 2.3 4.8 8.5 65.8 310 1230 190 62.1
234. PIPPALI
235. POPPY SEEDS 4.3 21.7 19.3 9.9 8.0 36.8 408 1584 432 15.9

236. TAMARIND PULP 20.9 3.1 0.1 2.9 5.6 67.4 283 170 110 17.0

237. TURMERIC 13.1 6.3 5.1 3.5 2.6 69.4 349 150 282 67.8

FRUITS
0.7 3.0 0.5 1.0 4.5 48 36 11 3.9
238. AMBADA 90.3
81.8 0.5 0.1 0.5 3.4 13.7 58 50 20 1.2
239. AMLA
84.6 0.2 0.5 0.3 1.0 13.4 59 10 14 0.660
240. APPLE
241. APRICOT fresh 85.3 1.0 0.3 0.7 1.1 11.6 53 20 25 2.2
19.4 1.6 0.7 2.8 2.1 73.4 306 110 70 4.6
242. APRICOT dry
243. AVOCADO PEAR 73.6 1.7 22.8 1.1 0.8 215 10 80 0.7
244. BAEL FRUIT 61.5 1.8 0.3 1.7 2.9 31.8 137 85 50 0.6
70.1 1.2 0.3 0.8 0.4 27.2 116 17 36 0.36
245. BANANA, ripe
246. BANYAN TREE FIGS 74.1 1.7 2.0 1.9 8.5 11.8 72 364 43
247. BILIMBI 94.4 0.5 0.3 0.3 1.0 3.5 19 15 10 1.2
248. BREAD FRUIT 79.5 1.5 0.2 0.9 2.1 15.8 71 40 30 0.5
249. BULLOCK'S HEART 76.8 1.4 0.2 0.7 5.2 15.7 70 10 10 0.6

250. CAPE GOOSEBERRY 82.9 1.8 0.2 0.8 3.2 11.1 53 10 67 2.0

251. CASHEW FRUIT 86.3 0.2 0.1 0.2 0.9 12.3 51 10 10 0.2

252. CHERRIES, red 83.4 1.1 0.5 0.8 0.4 13.8 64 24 25 0.57
2.7 0.5 2.2 1.0 75.2 316 130 110 8.5
253. CURRANTS, black 18.4
15.3 2.5 0.4 2.1 3.9 75.8 317 120 50 7.3
254. DATES dried
255. DATES fresh 59.2 1.2 0.4 1.7 3.7 33.8 144 22 38 0.96
1.3 0.2 0.6 2.2 7.6 37 80 30 1.0
256. FIGS (Ficus carcia) 88.1
257. GRAPES blue variety 82.2 0.6 0.4 0.9 2.8 13.1 58 20 23 0.5
258. GRAPES pale green
79.2 0.5 0.3 0.6 2.9 16.5 71 20 30 0.52
variety
259. GRAPE FRUIT marsh's 88.5 1.0 0.1 0.4 10.0 45 30 30 0.2

seedless
260. GRAPE FRUIT triumph 92.0 0.7 0.1 0.2 7.0 32 20 20 0.2
81.7 0.9 0.3 0.7 5.2 11.2 51 10 28 0.27
261. GUAVA, cOuntry
262. GUAVA, hill 85.3 0.1 0.2 0.6 4.8 9.0 38 50 20 1.2

263. HARFAROWRIE 91.2 0.7 0.6 0.5 1.1 5.9 32 6

264. JACK FRUIT 76.2 1.9 0.1 0.9 1.1 19.8 88 20 41 0.56

265. JAMB, safed 93.5 0.1 0.4 0.1 2.2 3.7 19 17 3 0.1

266. JAMBU FRUIT 83.7 0.7 0.3 0.4 0.9 14.0 62 15 15 0.43
267. KORUKKAPALLI 79.2 2.7 0.4 0.7 1.0 16.0 78 14 49 1.0
268. LAKUCH 82.1 0.7 1.1 0.8 2.0 13.3 66 50 20 0.5
269. LEMON 85.0 1.0 0.9 0.3 1.7 11.1 57 70 10 0.26

53
SI. Name of the food stuff Mois Protein Fat Mine Crude Carbo Energy Calcium Phos- Iron

No. ture (Nx6.2 rals Fibre hydrates phorus

9 9 Kcal. mg mg. mg.
(1) (2) (3) 4) (5) (6) (7) (8) (9) (10) (11) (12)
270. LEMON SWEET 90.5 0.7 0.3 0.5 0.7 7.3 35 30 20 0.7
271. LICHI 84.1 1.1 0.2 0.5 0.5 13.6 61 10 35 0.7
272. LICHIES, bastard 83.9 1.4 0.3 0.8 0.5 13.1 61 15 35
273. LIME 84.6 1.5 1.0 0.7 1.3 10.9 59 90 20 0.3
274. LIME, sweet malta 90.3 0.7 0.2 0.4 0.6 7.8 36 30 20 1.0
275. LIME, sweet musambi 88.4 0.8 0.3 0.7 0.5 9.3 43 40 30 0.7
276. LOQUAT 88.2 0.6 0.3 0.5 0.8 9.6 43 30 20 1.3
277. MAHUA, ripe 73.6 4 1.6 0.7 22.7 111 45 22 0.23
278. MANGO, ripe 81.0 0.6 0.4 0.4 0.7 16.9 74 14 16 1.3
279. MANGOSTEEN 84.9 0.5 0.1 0.2 14.3 60 10 20 0.2
280. MELON, musk 95.2 0.3 0.2 0.4 0.4 3.5 17 32 14 1.4
281 MELON, water 95.8 0.2 0.2 0.3 0.2 3.3 16 11 12 7.9
282. MULBERRY 86.5 1.1 0.4 0.6 1.1 10.3 49 70 30 2.3
283. ORANGE 87.6 0.7 0.2 0.3 0.3 10.9 48 26 20 0.32
284. ORANGE juice 97.7 0.2 0.1 0.1 1.9 9 0.7
285. PALMYRA FRUIT ripe 77.2 0.7 0.2 0.7 0.5 20.7 87 9 33
(mesocarp)
206. PALMYRA FRUIT 92.3 0.6 0.1 0.2 0.3 6.5 29 10 20 0.5
tender
287. PAPAYA, ripe 90.8 0.6 0.1 0.5 0.8 7.2 32 17 13 0.5
288. PASSION FRUIT 76.3 0.9 0.1 0.7 9.6 12.4 54 10 60 2.0
289. PASSION FRUIT juice 89.0 1.2 0.2 0.7 1.2 7.7 37 10 30 0.7
290. PEACHES 86.0 1.2 0.3 0.8 1.2 10.5 50 15 41 2.4
291. PEARS 86.0 0.6 0.2 0.3 1.0 11.9 52 8 15 0.5
292. PERSIMMON 80.0 0.7 0.2 0.3 0.9 17.9 76 15 10 0.3
293. PHALSA 80.8 1.3 0.9 1.1 1.2 14.7 72 129 39 3.1
294. PINE APPLE 87.8 0.4 0.1 0.4 0.5 10.8 46 20 2.42
295. PLUM 86.9 0.7 0.5 0.4 0.4 11.1 52 10 12 0.6
296. POMEGRANATE 78.0 1.6 0.1 0.7 5.1 14.5 65 10 70 1.79
297. PRUNES 85.3 0.5 0.3 0.6 0.5 12.8 56 10 18
298. PUMMELO 88.0 0.6 0.1 0.5 0.6 10.2 44 30 30 0.3
299. QUINCE 85.7 0.3 0.1 0.3 1.7 11.9 50 10 20 0.4
300. RAISINS 20.2 1.8 0.3 2.0 1.1 74.6 308 87 80 7.7
301. RASPBERRY 84.8 1.0 0.6 0.9 1.0 11.7 56 40
302. ROSE APPLE
110 2.3
89.1 0.7 0.2 0.3 1.2 8.5 39 10 30 0.5
303. SAPOTA 73.7 0.7 1.1 0.5 2.6 21.4 98 28 27 1.25
304. SEETHAPHAL 70.5 1.6 0.4 0.9 3.1 23.5 104 17
305. STRAWBERRY 47 4.31
87.8 0.7 0.2 0.4 1.1 9.8 44 30 30 1.8
306. TOMATO, ripe 94.0 0.9 0.2 0.5 0.8 3.6 20
307. TOMATILLO 48 20 0.64
91.7 0.7 0.6 0.6 0.6 5.8 31 7 40 1.4
308. TREE TOMATOO 86.2 1.5 0.2 1.2 4.2 6.7 35 12 46
309. WOOD APPLE 1.0
64.2 7.1 3.7 1.9 5.0 18.1 134
310 ZIZYPHUS 130 110 0.48
81.6 0.8 0.3 0.3 17.0 74 4 9 0.50
FISHES AND OTHER SEA FOODSs
311. AIR 78.1 15.9 1.3 1.2 3.5 89 380 180 0.7

54
 S. Name of the food stuff Mois- Protein Fat Mine- Crude Carbo Energy Calcium Phos Iron
No. ture (Nx6.25) rals Fibre hydrates phorus
9 Kcal. mg. mg. mg
(1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11) (12)
312. ANCHOVY 69.3 19.3 9.6 1.6 0.2 164 143 174 1.5
313. BACHA 68.8 18.1 5.6 1.4 6.1 147 520 180 0.7
314. BAM 74.8 16.1 0.9 1.3 6.9 100 330 240 0.8
315. BASPATA MACHLI 76.1 18.2 4.4 1.4 112 175 225
316. BATA, small varieties 79.0 14.3 2.5 2.0 2.2 89 790 200 1.1
317. BELEY 79.7 14.5 0.6 2.3 2.9 75 370 330 1.0
318. BHAGON fresh 70.6 14.8 8.8 2.0 3.8 154 182 190 1.2
319. BHAGON dried 17.9 61.5 2.3 16.5 1.8 274 6235 207 9.3
320. BHANGAN BATA 67.3 19.4 4.4 2.2 6.7 144 580 310 1.1
321. BHEKTI fresh 79.9 14.9 0.8 1.4 3.0 79 480 350 3.1
322. BHEKTI dried 20.1 60.2 2.0 15.9 1.8 266 939 347 15.0
323. BHOLA 78.1 15.2 1.1 1.9 3.7 86 550 580 0.4
324. BIG JAWED JUMPER 73.3 19.4 5.8 1.4 0.1 130 214 306 3.4
325. BOAL 73.3 15.4 2.7 1.3 7.6 116 160 490 0.6
326. BOMBAY DUCK, dried 16.7 61.7 4.0 15.1 2.5 293 1389 240 19.1
327. BLUE MUSSEL 81.5 9.9 2.0 3.0 3.6 72 1134 286 8.0
328. CAT FISH 77.1 21.4 86 10 230
329. CHELA 77.5 14.6 4.3 2.1 1.5 103 590 340 2.0
330. CHELA dried 4.7 64.8 17.0 13.4 0.1 41 3590 2342
331. CHINGRI small dried 17.9 62.4 3.9 13.9 1.9 292 3539 354 27.9
332. CHINGRI goda, dried 14.9 60.0 3.2 17.3 6 287 3847 828 49.6
333. CHITAL 75.0 18.6 2.3 1.0 3.1 108 180 250 3.0
334. CRAB muscle 83.5 8.9 1.1 3.2 3.3 59 1370 150 21.2
335. CRAB small 65.3 11.2 9.8 4.6 9.1 169 1606 253
336. FOLUI 73.0 19.0 1.0 2.5 109 590 450 1.7
337. GHOOL 69.7 18.4 0.9 82 90 150 2.1
338. GOGGLER 76.9 18.7 1.6 1.8 1.0 93 437 349 8.2
339. HERRING, Indian 72.8 20.3 3.2 1.5 2.2 119 429 305 9.3
340. HERRING Ox-eyed 73.7 20.7 2.2 1.6 0.8 106 429 131 6.3
341. HILSA 53.7 21.8 19.4 2.2 2.9 273 180 280 2.1
342. HORSE MACKEREL 76.9 21.2 1.6 1.3 99 357 262 2.0
343. INDIAN WHITINGG 77.1 19.2 0.6 1.5 1.6 89 71 262 2.2
344 JEWN FISH (kora) 78.3 18.8 0.8 1.9 0.2 83 286 305 4.4
345. JEW FISH (pallikora) 77.0 20.0 2.2 1.6 100 214 262 4.8
346. KALABASU 81.0 14.7 1.0 1.3 76 320 380 0.8
347 KATLA 73.7 19.5 2.4 1.5 2.9 111 530 235 0.9
348. KHORSULA 75.3 16.3 5.1 1.8 117 410 160 0.6
349. KHOYRA fresh 72.0 18.0 3.0 1.8 5.2 120 590 220 0.7
350. KHOYRA dried 17.3 58.9 6.2 16.4 1.2 296
351. KOI 70.0 14.8 8.8 2.0 4.4 156 410 390 1.4
352. KOOCHA MACHLI 76.7 18.7 0.8 1.4 2.4 92 185 119
353. LATA 74.0 19.4 0.6 2.6 3.4 97 610 530 1.3
354. LOBSTER 77.3 20.5 0.9 1.4 90 16 279
355. MACKEREL 77.3 18.9 1.7 1.6 0.5 93 429 305 4.5
356. MAGUR 78.5 15.0 1.0 1.3 4.2 86 210 290 0.7
357. MAHASOLE 70.3 25.2 2.3 1.2 1.0 126 130 280 3.8

55
S. Name of the food stuff Mois- Protein Fat Mine- Crude Carbo Energy Calcium Phos- Iron

No. ture (Nx6.25) rals Fibre hydrates phorus

g. 9 9 9 Kcal. mg. mg. mg
(1) (2) (3) (4) (5) (6) (7) (8) (9 (10) (11) (12)
358. MANDELI, dried 31.1 52.5 5.4 259 143 259 11.9
359. MRIGAL 75.0 19.5 0.8 1.5 3.2 98 350 280 1.1
360. MULLET 69.9 19.1 7.8 1.1 2.1 155 357 175 4.4
361. MUSHI dried 9.6 67.0 4.9 312 541 507 2.7
362. MUsSEL, fresh water 79.5 14.5 1.6 2.3 2.1 81 592 406
363. MUTIJELLA, dried 19.2 63.6 2.4 11.8 3.0 288 7240 834 1.0
364. OIL SARDINE 76.5 19.6 2.0 1.8 0.1 97 357 349 6.1
365. PABDA 73.0 19.2 2.1 1.1 4.6 114 310 210 1.3
366. PANGAS 72.3 14.2 10.8 1.0 1.7 161 180 130 0.5
367. PARSEY fresh 70.8 17.5 5.9 1.5 4.3 140 850 490 2.7
368. PARSEY dried 11.8 65.0 4.4 15.8 3.0 312 2231 396 17.4
369. POMFRETS, black 74.5 20.3 2.6 1.1 1.5 111 286 306 2.3
370. POMFRETS, white 78.4 17.0 1.3 1.5 1.8 87 200 290 0.9
371. PRAWN 77.4 19.1 1.0 1.7 0.8 89 323 278 5.3
372. PUTI 75.0 18.1 2.4 1.4 3.1 106 110 96 1.0
373. RAVAS 71.4 22.2 1.1 2.0 3.3 112 405 335 2.0
374. RAY 75.3 20.9 0.5 1.2 2.1 97 214 262 5.3
375. RIBBON FISH fresh 76.6 18.1 3.2 1.5 0.6 104 214 218 13.9
376. RIBBON FISH dried 6.7 76.1 8.7 383 739 700 4.2
377. ROHU 76.7 16.6 1.4 0.9 4.4 97 650 175 1.0
378. SARDINE 78.1 21.0 1.9 1.7 101 90 360 2.5
379. SARPUTI 70.2 16.5 9.5 1.5 2.3 161 220 120 0.5
380. SHARK 76.0 21.6 0.4 1.2 0.8 93 357 262 1.4
381. SHRIMP (smal, dried) 6.0 68.1 8.5 17.4 349 4384 1160
382. SEER 72.7 22.5 4.0 1.5 126 71 572 5.4
383. SILVER BELLY 76.4 19.2 1.6 3.2 0 91 715 741 2.2
384. SINGHALA 61.0 20.9 3.1 1.1 13.9 167 98 152 1.8
385. SINGHI 68.0 22.8 0.6 1.7 6.9 124 670 650 2.3
386. SOLE 78.0 16.2 2.3 1.3 2.2 94 140 95 0.5
387. SOLE (malahar) 78.0 19.5 4.7 3.1 120 1072 524 0.5
388. SURMAI fresh 63.0 19.9 1.4 92 92 161 2.0
389 SURMAI dried 43.3 38.6 6.2 210 148 172 4.4
390. TAPRA (dried) 12.6 62.3 9.0 15.1 1.0 334 771 552 19.3
391. TAPSI (dried) 16.2 58.5 12.1 17.2 343 1597 595 41.2
392. TARTOOR 78.3 18.2 0.2 2.1 1.2 79 1072 218 4.9
393. TENGRA fresh 70.0 19.2 6.4 2.1 2.3 144 270 170 2.0
394. TENGRA dried 13.8 54.9 3.9 27.5 255 843 400
395. TUNNY 71.9 23.8 1.6 1.8 0.9 113 429 349 6.8
396. WHITE BAIT 79.1 14.5 1.4 2.5 2.5 81 643 437 3.8

MEAT AND POULTRY

397. BEEF meal 8.2 79.2 10.3 1.6 0.5 0.2 410 68 324 18.8
398. BEEF muscle 74.3 22.6 2.6 1.0 114 10 190 0.8
399. BUFFALO MEAT 78.7 19.4 0.9 1.0 86 3 189
400. DUCK 72.3 21.6 4.8 1.2 0.1 130 4 235
401. EGG, duck 71.0 13.5 13.7 1.0 0.8 181 70 260 2.5

56
SI. Name of the food stuff Mois- Protein Fat Mine Crude Carbo Energy Calcium Phos- Iron
No. ture 6.25) rals Fibre hydrates phorus
9 9 Kcal. mg mg mg
(1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11)
402. EGG, hen 73.7 13.3 13.3 1.0
(12)
173 60 220 2.1
403. EGG, turtle 76.0 12.2 6.7 1.5 3.6 124 93 299
404. FINCH 68.8 26.6 3.0 1.7 133 90 347
405. FOWL 72.2 25.9 0.6 1.3 109 25 245
406. GOAT MEAT (lean) 74.2 21.4 3.6 1.1 118 12 193
407. GREY QUAIL 75.0 21.9 1.7 1.4 103 22 282
408. LIVER GOAT 76.3 20.0 3.0 1.3 107 17 279
409. LIVER SHEEP 70.4 19.3 7.5 1.5 1.3 150 10 380 6.3
410. MUTTON, muscle 71.5 18.5 13.3 1.3 194 150 150 2.5
411. PIGEON 70.4 23.3 4.9 1.4 137 12 290
412. PORK, muscle 77.4 18.7 4.4 1.0 114 30 200 2.2
413. RUFF AND REEVE 70.3 25.9 2.3 1.5 124 3 321
414. SNAIL, small 78.9 12.6 1.0 3.8 3.7 74 1321 147
415. SNAIL, big 74.1 10.5 0.6 2.4 12.4 97 870 116
416. TURTLE'S MEAT 79.4 16.5 1.5 1.1 1.5 86 7 162
417. VENISON 75.3 21.0 0.6 1.2 1.9 97 3 233

MILK AND MILK PRODUCTS

418. MILK ass's 89.9 2.1 1.5 6.5 18 80
419. MILK buffalo's 81.0 4.3 6.5 0.8 5.0 117 210 130 0.2
420. MILK cow"'s 87.5 3.2 4.1 0.8 4.4 67 120 90 0.2
421. MILK goat's 86.8 3.3 4.5 0.8 4.6 72 170 120 0.3
422. MILK human 88.0 1.1 3.4 0.1 7.4 65 28 11
423. CURDS (cow's milk) 89.1 3.1 4.0 0.8 3.0 60 149 93 0.2
424. BUTTER MILK 97.5 0.8 1.1 0.1 0.5 15 30 30 0.1
425. SKIMMED MILK, liquid 92.1 2.5 0.1 0.7 4.6 29 120 90 0.2
426. CHANNA, cOw's milk 57.1 18.3 20.8 2.6 1.2 265 208 138
427. CHANNA, buffalo"'s
milk 54.1 13.4 23.0 1.6 7.9 292 480 277
428. CHEESE 40.3 24.1 25.1 4.2 6.3 348 790 520 2.1
429. KHOA (whole buffalo
milk) 30.6 14.6 31.2 3.1 20.5 421 650 420 5.8
430. KHOA (skimmed
buffalo milk) 46.1 22.3 1.6 4.3 25.7 206 990 650 2.7
431. KHOA (whole cow milk) 25.2 20.0 25.9 4.0 24.9 413 956 613
432. SKIMMED MILK
POWDER (cow's milk) 4.1 38.0 0.1 6.8 51.0 357 1370 1000 1.4
433. WHOLE MILK
POWDER (cow's milk) 3.5 25.8 26.7 6.0 38.0 496 950 730 0.6

FATS AND EDIBLE OILS

434. BUTTER 19.0 81.0 2.5 729
435. GHEE (cow) 100.0 900
436. GHEE (buffalo) 100.0 900
437. HYDROGENATED OIL
(fortified) 100.0 900

57
 Fat Mine- Crude Carbo Energy Calcium Phos- Iron
S. Name of the food stuff Mois- Protein

ture (Nx6.25) rals Fibre hydrates phorus

No.
9
Kcal. mg. mg. mg
9 9
(3) (4) (5) (6) (7) (8) (9) (10) (11) (12)
(1) (2)
438. COOKING OIL
(Groundnut, Gingelly,
Palmolein, Mustard,
100.0 900
Coconut, etc)

SUGARS
439 SUGAR CANE 0.4 0.1 0.1 99.4 398 12 1 0.155
79.5 319 5 16 0.696
440. HONEY 20.6 0.3 0.2
383 80 40 2.64
441. JAGGERY (cane) 3.9 0.4 0.1 0.6 95.0

442. JAGGERY (coconut

10.3 1.0 0.2 5.0 83.5 340 1638 62
palm)
9.6 1.5 0.3 2.6 86.1 353 363 62
443. JAGGERY (date palm)
8.6 1.0 0.1 1.8 98.5 359 225 44
444. JAGGERY (fan palm)
9.2 2.3 0.1 3.7 84.7 349 1252 372
445. JAGGERY (sago palm)
12.2 0.2 0.2 0.3 87.1 351 10 10 1.3
446. SAGO

BEVERAGES (Alcoholic)
88.2 3.0 1.8 0.6 0.6 5.8 51 12 100 4.5
447. PACHWAI (Assam)
448. TODDY, fermented 97.6 0.1 0.3 0.2 1.8 38
449. TODDY, sweet 84.7 0.1 0.3 0.7 14.3 59 150 10 0.3

BEVERAGES (Non-Alcoholic)
450. NEERA 0.4 0.5 10.9 45 140 0.1
451. SUGAR CANE JUICE 90.2 0.1 0.2 0.4 9.1 39 10 10 0.1

58