FOOD COMPOSITION
Most food contain more than one nutrient. The
nutrient contents of foods have been determined by analyzing these in the
laboratory. The composition of over 650 Indian foods has been determined.
The food composition tables give the concentration
of nutrients in 100 g of the edible portion of the food. Therefore it is
important to know how much of the food purchased is edible. In some foods, such
as milk, butter, sugar, the edible portion is 100 percent. In fruits and
vegetables, it varies from 65 percent in bananas to 98 percent in tomatoes.
The values for nutrients given in food composition
tables are averages of the results obtained by analyzing a large number of
samples of each food. Therefore the figures in such tables give a fairly good
idea of the composition of each food.
Foods are grouped in the food value tables, on the
basis of the plant from which the food is derived, for example, seeds, roots,
leaves, fruits, etc. Animal foods are grouped on the basis of species and the
product used.
It is interesting to note that there are inherent
similarities in the composition of foods in each group. In the table 1.1 the composition of various
foods has been presented to illustrate this
point. For example, the protein content of cereals varies from 7 to 12,
and that of dals and legumes from 17 to 25 per cent. This information has
important applications in practical usage of tables. It is possible to predict
the overall nutrient content of combinations used, if we know the amounts of
individual foods used. If the composition of a particular food is not found in the
tables, you can roughly predict its nutrient combination, by knowing the group
to which it belongs.
You may observe from Table 1.1, that cereals and
dals do not contain vitamins A and C. Therefore you will realize how important
it is to include vegetables and fruits, which are rich source of these two
vitamins, in our daily menu of cereals and dal. Most of the vegetables and
fruits, as you will observe from Table 1.1 , are low n calories. Oils, fats and
sugars are mainly sources of calories. Thus you get an idea of the contribution
of various foods by studying Table 1.1.
Table
1.1: Food Composition at a glance
( Approx, Group Values per 100 g E.P)
Foods
|
Moisture
|
Calories
|
Protein (g)
|
Vit. A
(mcg)
|
Vit. C
(mg)
|
Minerals and Vit. B-Comp.
|
Cereals-rice, Wheat, bajra, Jowar
|
10
|
340
|
7
to 12
|
---
|
---
|
Some
|
DAls, Legumes
|
10
|
340
|
17
to 25
|
---
|
---
|
Some
|
Milk
|
85
|
70
|
3
|
48
|
---
|
Some
|
Eggs
|
75
|
170
|
13
|
960
|
---
|
Some
|
Meat, fish, poultry
|
75
|
100-190
|
18
|
Some
|
---
|
Some
|
Leafy & Orange-yellow Vegetables & Fruits
|
90
|
20
|
2
|
1800
|
30
|
Some
|
Fruits-Vit. C - rich
|
85
|
50
|
1
|
Some
|
50
|
Some
|
Other Vegetables
|
90
|
30
|
2
|
Some
|
Some
|
Some
|
Other Fruits
|
85
|
50
|
1
|
Some
|
Some
|
Some
|
Roots & tubers
|
60-85
|
50-100
|
1
|
Some
|
Some
|
Some
|
Oils & Fats
|
0
|
900
|
--
|
750
|
---
|
---
|
Sugar, Jaggery
|
0
|
400
|
---
|
---
|
---
|
---
|
Most of analytical work on Indian foods was carried
out in various laboratories under the auspices of Indian Council of Medical
research (ICMR). A compilation of results is published as the Nutritive Value
of Indian Council of Medical Research. A number of new varieties of food with
high contents of certain nutrients, have been developed at research centers
under the auspices of the Indian Council of Agricultural Research. You get a
number of those foods in the market and use these in your dietary. The
nutritive value of these new varieties of foods needs to be included in the
book of Nutritive Value of Indian Foods. There are two International Food Value
tables published by the Food & Agriculture Organization (FAO). It is good
to remember that the nutritive value of natural foods does not vary a great for
a particular variety of the same food from one country to another. But there is
a great variation in the composition of prepared foods such as bread, biscuits,
cakes, etc., due to variation in recipes and the basic ingredients used from
one region to another.
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