Nutritive value of food items sisjbs isjbs.pptx

NUTRITIVE
VALUE OF
VARIOUS FOOD
ITEMS
Dr. Rama Shankar
Assistant professor
Community Medicine
Date:16/10/2023

FOOD ITEMS
• CEREALS
• MILLET
• PULSES
• GREEN LEAFY VEGETABLES
• OTHER VEGETABLES
• FRUITS
• OILS
• NUTS
• ROOT & TUBERS
• NON-VEGETARIAN FOOD ITEMS
• MILK
• SUGAR & JAGGERY
• SPICES & CONDIMENTS
• BEVERAGES

Wheat ( per 100 gms)
• CHO : 71.2 ( gms)
• Protein : 11.81 (gms)
• Fat : 1.5 (gms)
• Calcium : 41 (mg)
• Iron : 4.9 (mg)
• Energy : 346 (Kcal)
• LAA: Lysine & threonine

Rice ( per 100 gms)
• CHO : 78.2 ( gms)
• Fat : 0.5 (gms)
• Iron : 4.0 (mg)
• Rich in Lysine

Rice Flakes/Poha ( per 100
gms)
• CHO : 77.3 ( gms)
• Fat : 1.2 (gms)
• Iron : 20 (mg)

Puffed Rice( per 100 gms)
• CHO : 73.6 ( gms)
• Fat : 0.1 (gms)
• Iron : 6.6 (mg)

Maize / Makka ( per 100
gms)
• CHO : 66.2 ( gms)
• Fat : 3.6 (gms)
• Calcium : 10.0 (mg)
• Iron : 2.3(mg)
• Energy : 342(Kcal)

CEREALS
These constitute the bulk of out diet
Provide 350 Kcal per 100 gms.
Proteins, (6–12%). Cereal proteins are
of low biological valve, being deficient
in the essential amino acid, Lysine.

Rice
Rice contains about 6 to 9 percent of the protein and
rice protein is rich in Lysine and therefore, rice protein
is considered of better quality (than wheat protein).
Limiting amine acids are threonine and to some extent
methionine.
Even though iron is present in the rice, it is not
available to the body because it combines with phytic
acid (also present in rice) and is excreted in the feces
The outer coat of rice is a good source of thiamine,
niacin, pyridoxine and riboflavin. It does not contain
vitamins A and C.

Milling
The rice grain is further subjected to loss of other essential nutrients (specially water
soluble vitamin of B-group) during the process of washing and cooking in large quantity
of water and draining away the water. So it is best to cook rice in just sufficient water
and not draining the water.
The effect of milling is destructive. The outer pericarp and the germ, which are rich in
nutrients are removed. The important nutrient lost is thiamine and to some extent
riboflavin and protein. The resulting white or polished rice, although attractive in
appearance, is poor in nutritive value. Thus the people subsisting on milled rice, are
prone to develop ‘beriberi’. Therefore, under-milled rice or parboiled rice is advocated.
Before milling the rice, the paddy is cleaned from foreign matters like stones, clay
particles, straw and dirt. Then paddy is dehusked and finally milled (polished).

Parboiling
Means partially boiling the rice. This helps
in preserving the nutritive value of rice.
There are many methods of parboiling. The
one recommended by Central Food
Technological Research Institute (CFTRI),
Mysore is ‘Hot Soaking Process’.
This process consists of soaking the paddy
in hot water of about 70°C for 3 to 4 hours,
followed by draining the water and
subjecting the soaked paddy to steam for
about 10 minutes. The paddy is then dried
and later homebounded or milled.

Effect of Parboiling
During the process of soaking in hot water, the vitamins and minerals present in the outer pericarp,
percolate into the inner endosperm. Then during drying process, the germ gets attached more firmly to the
grain (unlike in milling). Further when subjected to steam, the outer pericarp becomes harder and resistant
to insect invasion and becomes more suitable for storage than raw-rice. Meanwhile the starch of
endosperm also gets gelatinized, which improves the keeping quality of rice.
Thus, parboiling not only improves the nutritive value but also the keeping quality. But the only
disadvantage is its ‘Off- flavor,’ which can be eliminated by using 0.05 percent sodium chromate in the soak
water, as recommended by CFTRI,Mysore.

Wheat
Wheat is ground to flour, rava or maida. The protein content of wheat is Gluten, which is deficient
in lysine. Between the rice protein and the wheat protein, quantitatively wheat protein is better
(about 12 g%) and qualitatively rice protein is better (because it is rich in lysine).
Wheat flour contains gluten, which is sticky in nature, enables the dough spongy and stretchable,
to be made into bread. Suji (Semolina) is prepared from the outer part of the wheat and is rich in
vitamins and minerals and is used for puddings. Thus maida is rich in protein (gluten) but poor in
vitamin and minerals.
Processed products are bread, biscuits, toast, etc.

Maize (Corn;
Bhutta)
The product is corn-flakes. Maize flour or corn flour is
widely used in the preparation of custards and table
desserts.
It is also used as food for cattle and poultry. Yellow variety
contains significant amount of carotenoid pigments. It is rich
in fat compared to other cereals. Chief protein is glutelin
and zein. The limiting amino acids are lysine and
tryptophan. Some strains contain excess of leucine, which
interferes with the conversion of tryptophan into niacin and
aggravate pellagrogenic action of maize.

Jowar/Sorghum ( per 100
gms)
• CHO : 72.6 ( gms)
• Fat : 1.9 (gms)
• Iron : 4.1 (mg)

Bajra/Peral Millet ( per 100
gms)
• CHO : 67.5 ( gms)
• Fat : 5.0 (gms)
• Iron : 8 (mg)

 CHO : 72 ( gms)
 Protein : 7.3 (gms)
 Fat : 1.3 (gms)
 Calcium : 344 (mg)
 Iron : 3.9 (mg)
 Energy : 328 (Kcal)

Millets
• These differ from cereals in that they are
ground and consumed without removing the
outer coat. Jowar and Bajra are major millets
and Ragi, Kodo and such others are known as
minor millets or pseudocereals

Jowar
(Sorghum;
Kaffir Corn;
Milo)
• It is one of the major crops grown in India. It is a
staple diet. It is fairly rich in protein, but the
limiting amino acids are lysine and threonine.
Certain varieties of jowar have high leucine
content and thus associated with pellagragenic
action.

Ragi
• It is the cheapest and a very popular millet in
Karnataka and Andhra Pradesh. Ragi is rich in
calcium and iron. It contains traces of iodine
also.

Pulses &
Legumes
• Arhar
• Urad
• Moong
• Soyabean
• Rajma
• Bengal Gram
• Lentil
• Peas Dry
• Horse Gram

Arhar / Red Gram ( per 100
gms)
• CHO : 57.6 ( gms)
• Fat : 1.7 (gms)
• Iron : 2.7 (mg)

Urad / Black Gram ( per 100
gms)
• CHO : 59.6 ( gms)
• Fat : 1.4 (gms)
• Iron : 3.8 (mg)

Moong / Green Gram ( per
100 gms)
• CHO : 56.7 ( gms)
• Fat : 1.2 (gms)
• Iron : 3.9 (mg)

Soyabean ( per 100 gms)
• CHO : 20.9 ( gms)
• Fat : 19.5 (gms)
• Iron : 10.4 (mg)

Rajma ( per 100 gms)
• CHO : 60.6 ( gms)
• Fat : 1.3 (gms)
• Iron : 5.8 (mg)

Bengal Gram / Chana ( per
100 gms)
• CHO : 60.9 ( gms)
• Fat : 5.3 (gms)
• Iron : 4.6 (mg)

Lentil / Masoor ( per 100
gms)
• CHO : 59 ( gms)
• Fat : 0.7 (gms)
• Iron : 2.7 (mg)

Peas Dry / Sookhee matar (
per 100 gms)
• CHO : 56.5 ( gms)
• Fat : 1.1 (gms)
• Iron : 7.05 (mg)

Horse Gram / Kulthi ( per
100 gms)
• CHO : 57.2 ( gms)
• Protein : 22 (gms)
• Fat : 0.5 (gms)
• Iron : 6.77 (mg)

Pulses and
Legumes
• Pulses are next to cereals as a source of energy.
• Although pulses are called ‘Poor man’s meat’ they
are eaten by the rich and poor alike in India.
• Contain 20 to 25% protein
• Poor in methionine and cysteine
• Rich in Lysine.
• Poor man’s meat
• Presence of high amounts of certain sugars
known as oligosaccharides is known to be
associated with flatulence.
• Soyabean is called queen of pulses

Green Leafy
Vegetables
• Cabbage
• Carrot Leaves
• Radish Leaves
• Cauliflower
• Coriander
• Curry Leaves
• Drumstick
• Fenugreek Leaves
• Mint
• Beet greens
• Mustard Leaves
• Pumpkin Leaves
• Spinach
• Turnip greens

Cabbage/ Patta gobhee ( per
100 gms)
• CHO : 5 ( gms)
• Fat : 0 (gms)
• Iron : 1 (mg)

Carrot Leaves / Gaajar Patta(
per 100 gms)
• CHO : 13 ( gms)
• Fat : 0 (gms)
• Iron : 9 (mg)

Radish Leaves / Muli Patta (
per 100 gms)
• CHO : 2 ( gms)
• Fat : 0 (gms)
• Iron : 0 (mg)

Cauliflower / Gobhee( per
100 gms)
• CHO : 8 ( gms)
• Fat : 1 (gms)
• Iron : 40 (mg)
• Energy : 66 (Kcal)ƒƒ

Coriander Leaves / Dhaniya
Patti ( per 100 gms)
• CHO : 6 ( gms)
• Fat : 1 (gms)
• Iron : 1 (mg)

Curry Leaves ( per 100 gms)
• CHO : 19 ( gms)
• Fat : 1 (gms)
• Iron : 1 (mg)

Drumstick/ Sahjan ( per 100
gms)
• CHO : 12 ( gms)
• Fat : 2 (gms)
• Iron : 1 (mg)

Fenugreek Leaves/ Methi
Patta ( per 100 gms)
• CHO : 6 ( gms)
• Fat : 1 (gms)
• Iron : 2 (mg)

Mint/ Pudina ( per 100 gms)
• CHO : 6 ( gms)
• Fat : 1 (gms)
• Iron : 16 (mg)

Beat Greens / Chukandar (
per 100 gms)
• CHO : 6 ( gms)
• Fat : 1 (gms)
• Iron : 16 (mg)

Mustard Leaves / Sarso ka
sag ( per 100 gms)
• CHO : 3 ( gms)
• Fat : 1 (gms)
• Iron : 16 (mg)

Pumpkin Leaves / Kaddoo
patti ( per 100 gms)
• CHO : 8 ( gms)
• Fat : 1 (gms)
• Calcium : 392(mg)
• Iron : - (mg)

Spinach / Palak( per 100
gms)
• CHO : 3 ( gms)
• Fat : 1 (gms)
• Iron : 1 (mg)

Turnip Greens / Shalajam (
per 100 gms)
• CHO : 9 ( gms)
• Fat : 1 (gms)
• Iron : 28 (mg)

Green Leafy
Vegetables
• Darker the green leaves, greater is the nutritive
value.
• Rich source of calcium, carotene, iron and
Vitamin C
• Low calorific value ( 25 to 50 Kal/100 gm)
• Bioavailability of Calcium and Iron is poor
because of the presence of high amounts of
oxalates

Other
Vegetables
• Tomato
• Brinjal
• Peas
• Beans
• Pumpkin
• Carrot
• Ladies Finger
• Bitter Gourd
• Bottle Gourd
• Radish

Tomato / Tamatar ( per 100
gms)
• CHO : 3.6 ( gms)
• Fat : 0.2 (gms)
• Iron : 0.4 (mg)

Brinjal / Baigan ( per 100
gms)
• CHO : 4 ( gms)
• Fat : 0.3 (gms)
• Iron : 0.38 (mg)

Peas / Matar ( per 100 gms)
• CHO : 15.9 ( gms)
• Fat : 0.1 (gms)
• Iron : 1.5 (mg)

Beans ( per 100 gms)
• CHO : 11 ( gms)
• Fat : 0 (gms)
• Iron : 1 (mg)

Pumpkin / Kaddoo ( per 100
gms)
• CHO : 4.6 ( gms)
• Fat : 0.1 (gms)
• Iron : 0.7 (mg)

Carrot / Gajar ( per 100
gms)
• CHO : 10.6 ( gms)
• Fat : 0.2 (gms)
• Iron : 1.03 (mg)

Ladies Finger / Bhindi ( per
100 gms)
• CHO : 0.2 ( gms)
• Fat : 0.2(gms)
• Iron : 0.35 (mg)

Bitter Gourd / Karela ( per
100 gms)
• CHO : 4.2 ( gms)
• Fat : 0.2 (gms)
• Iron : 1.6 (mg)

Bottle Gourd / Laukee ( per
100 gms)
• CHO : 2.5 ( gms)
• Fat : 0.1 (gms)
• Iron : 1.1 (mg)

Radish / Muli ( per 100 gms)
• CHO : 3.4 ( gms)
• Fat : 0.1 (gms)
• Iron : 0.3 (mg)

Vegetables
• They are included under ‘Protective foods’
because they are rich in vitamins and minerals.
Water is the major constituent of vegetables
(99%). Vegetables contribute to the bulk of the
diet and are low in calories, proteins and fats.
They contain varying amount of dietary fiber.

Green Leafy
Vegetables
(GLVs)
• These include spinach (palak), coriander (Kothmir),
fenugreek (methi) etc.
• Green leafy vegetables (GLVs) are poor in carbohydrates and
proteins. On the other hand, they are good sources of
vitamins such as beta carotene, thiamine, riboflavin and folic
acid and minerals like calcium and iron. The darker the green
leaves, greater is the nutritive value. The bioavailability of
the calcium and iron from GLVs is rather poor because of the
presence of oxalates.
• Vegetables are of great use in weight reducing diets for
obese people, as they provide satiety due to bulk and
contribute low calorie value (25–50 kcals per 100 g). The
bulk and water content along with the dietary fiber helps to
relieve constipation. Green leafy vegetables (GLVs) are
recommended for diabetics because of low caloric value, for
antenatal mothers because of minerals and to young
children because of vitamin A.

Other
Vegetables
• These include brinjal, ladies finger, tomato,
cauliflower, cucumber, bottle gourd (bhopla),
etc. These add variety to the diet. They are also
good sources of vitamins, minerals and dietary
fiber.

Potato / Aaloo ( per 100
gms)
• CHO : 22.6 ( gms)
• Fat : 0.1 (gms)
• Iron : 0.7 (mg)

Onion / Pyaaj ( per 100 gms)
• CHO : 11.6 ( gms)
• Fat : 0.1 (gms)
• Iron : 0.7 (mg)

Roots and Tubers
• These include potato, sweet-potato, carrot, radish, onion,etc.
Potatoes are good sources of carbohydrates. Carrots are rich in beta-
carotene.

Fruits
• Orange
• Banana
• Mango
• Apple
• Guava
• Papaya
• Grapes
• Pomegranate
• Water Melon
• Musk Melon
• Sweet Lemon/Lime
• Sitaphal / custard apple
• Amla

Orange / Santara ( per 100
gms)
• CHO : 10.9 ( gms)
• Fat : 0.2 (gms)
• Iron : 0.32 (mg)

Banana / Kela ( per 100
gms)
• CHO : 27.2 ( gms)
• Fat : 0.3 (gms)
• Iron : 0.5 (mg)

Mango/ Aam ( per 100 gms)
• CHO : 16.9 ( gms)
• Fat : 0.4 (gms)
• Iron : 1.3 (mg)

Apple/ Seb ( per 100 gms)
• CHO : 13.4 ( gms)
• Fat : 0.5 (gms)
• Iron : 5.2 (mg)

Guava ( per 100 gms)
• CHO : 11.2 ( gms)
• Fat : 0.3 (gms)
• Iron : 0.27 (mg)

Papaya ( per 100 gms)
• CHO : 7.2 ( gms)
• Fat : 0.1 (gms)
• Iron : 0.5 (mg)

Grapes ( per 100 gms)
• CHO : 13.1 ( gms)
• Fat : 0.4 (gms)
• Iron : 0.5 (mg)

Pomegranate / Anaar ( per
100 gms)
• CHO : 14.5 ( gms)
• Fat : 0.1 (gms)
• Iron : 4.8 (mg)

Water Melon / Tarbooj ( per
100 gms)
• CHO : 3.3 ( gms)
• Fat : 0.2 (gms)
• Iron : 5.1 (mg)

Musk Melon / Kharbooja (
per 100 gms)
• CHO : 3.5 ( gms)
• Fat : 0.2 (gms)
• Calcium : - (mg)
• Iron : - (mg)

Sweet Lime / Mausami ( per
100 gms)
• CHO : 11.1 ( gms)
• Fat : 0.9 (gms)
• Calcium : - (mg)
• Iron : - (mg)

Custard apple / Sitaphal /
Shareepha ( per 100 gms)
• CHO : 23.5 ( gms)
• Fat : 0.4 (gms)
• Iron : 4.31 (mg)

Amla ( per 100 gms)
• CHO : 13.7 ( gms)
• Fat : 0.1 (gms)
• Iron : 1.2 (mg)

Fruits
Pectin a kind of sugar present
in Guava helps in preparation
of fruit jellies.
Daily intake of 85 gm or more
of fresh fruits is recommended
for good health.

Fruits
Fruits are the protective foods. They are valued for their
vitamins, minerals and digestible fiber. They differ from
other foods in that they can be eaten raw and fresh.
This makes the easy availability of the nutrients.
Citrus fruits (like amla) and guava are rich in ascorbic
acid (Vitamin C). Amla provides 600 mg percent vitamin
C. Yellow fruits (mango, papaya) are rich in carotenoids
(precursor of Vitamin A). Banana is a source of
carbohydrate and acts as a mild laxative. Fruits are not
good sources of iron, calcium and phosphorus.
However, dry fruits like dates, grapefruit are fair sources
of iron and calcium

Oils ( per 100 ml)
• CHO : 0 ( gms)
• Fat : 100 (gms)
• Iron : 0 (mg)

Nuts
• Groundnut
• Almond
• Walnut
• Cashew Nut
• Dates
• Raisins

Groundnut / Moongphalee (
per 100 gms)
• CHO : 26.1 ( gms)
• Fat : 40.1 (gms)
• Iron : 2.5 (mg)

Almond / Baadaam ( per
100 gms)
• CHO : 10.5 ( gms)
• Fat : 58.9 (gms)
• Iron : 5.09 (mg)

Walnut / Akhrot ( per 100
gms)
• CHO : 11 ( gms)
• Fat : 64.5 (gms)
• Iron : 4.8 (mg)

Cashew Nut ( per 100 gms)
• CHO : 22.3 ( gms)
• Fat : 46.9 (gms)
• Iron : 6 (mg)

Dates / Khajoor ( per 100
gms)
• CHO : 75.8 ( gms)
• Fat : 0.4 (gms)
• Iron : 7.3 (mg)

Raisins / Kishamish ( per 100
gms)
• CHO : 75.2 ( gms)
• Fat : 0.5 (gms)
• Iron : 7.7 (mg)

Nuts and Oil
Seeds
This group includes pea-nut (ground nut),
cashew nut, walnut, almond, pistachio, mustard
seeds, sesame seeds, (til or gingelly), cotton
seeds, sunflower seeds, safflower seeds
(Kusum), linseed and rapeseed. Coconut is not a
nut but a stone fruit.
From these, cooking oils are extracted. They are
good sources of energy. Nuts contain
appreciable amount of carbohydrates, vitamin B
group and minerals. Proteins is of good quality in
small amounts in the nuts, whereas in oil seeds,
proteins are of inferior quality as they lack
methionine. But they are rich in lysine

Groundnuts
(Peanuts;
Monkey Nuts)
They contain 27 percent protein, 40 percent fats and 2
percent minerals. Vitamins present are thiamine, niacin and
riboflavin. The protein predominantly‘arachin’,is deficient in
lysine and methionine.
After extracting the oil, the left over residue is called
groundnut cake. It contains 41 percent protein and 39
percent carbohydrates. Protein becomes richer in the cake
than in the seeds.
Groundnut flour from the groundnut cake, is used in the
manufacture of Indian Multipurpose Food, Balahar and
balanced malt food.
Groundnuts for consumption must be properly stored in a
dry container, because presence of moisture content
facilitates the growth of fungus ‘Aspergillus flavus’, which
results in ‘Aflatoxicosis’.

Non- Veg
Food Items
Egg
Fish
Meat - Mutton
Meat - chicken

Egg ( per 100 gms)
• CHO : 0 ( gms)
• Fat : 13.3 (gms)
• Iron : 2.1 (mg)
• * Two large eggs without shell
weigh about 100 gm.

EGG
12% of egg is made of shell, 58% of egg white and 30%
of egg yolk.
An egg weighing 60 gm contain 6 g protein, 6 g fat, 30
gm calcium, 1.5 mg of iron and supplies 70 kcal of
energy.
Except Vitamin C it contains all vitamins.
NPU is 100
Boiling destroys avidin a substance which prevents the
body from obtaining biotin ( Vitamin B complex). Hence
boiled egg is nutritionally superior to raw egg.

Fish ( per 100 gms)
• CHO : 0 ( gms)
• Fat : 2.4 (gms)
• Iron : 0.9 (mg)

Meat/ Mutton ( per 100
gms)
• CHO : 0 ( gms)
• Fat : 3.6 (gms)
• Iron : 2.2 (mg)
• # liver Goat ( per 100 gms) :
• Protein- 20 gms & Fat- 3 gms.

Meat/ Chicken ( per 100
gms)
• CHO : 0 ( gms)
• Fat : 0.7 (gms)
• Iron : - (mg)

Human Milk ( per 100 ml)
• CHO : 7.4 ( gms)
• Fat : 3.4 (gms)
• Iron : 0.4-0.5 (mg)

Cow Milk ( per 100 ml)
• CHO : 4.4 ( gms)
• Fat : 4.1 (gms)
• Iron : 0.2(mg)

Buffalo Milk ( per 100 ml)
• CHO : 5 ( gms)
• Fat : 6.5 (gms)
• Iron : 0.2(mg)

Goat Milk ( per 100 ml)
• CHO : 4.6( gms)
• Fat : 4.5 (gms)
• Iron : 0.3 (mg)

Milk Products
Milk from which fat has been removed
is known as skimmed milk. It is devoid
of fat and fat soluble vitamins but good
source of Protein ( 35%) & calcium
Toned Milk: Blend with natural milk and
made up milk. It contain 1 part of water,
1 part of natural milk & 1/8 part of skim
milk powder. The mixture is stirred,
pasteurized and supplied in bottles.

Milk
• Milk is a very wholesome food, because it contains almost all the
nutrients, except iron and vitamin C.
• The principal milk protein is casein. The other proteins are
lactalbumin and lactoglobulin. Milk proteins contain all the essential
amino acids. Therefore, it is of high biological value. Milk fat is a
good source of carotene. It contains saturated fatty acids. The
carbohydrate in the milk is lactose. Milk is the only natural source of
lactose. It is readily fermented by lactic acid bacilli. Milk is a rich
source of calcium and a poor source of iron. It is a good source of all
vitamins except vitamin C
• Milk cannot serve as a main element of our diet because the
following demerits such as:
• Milk contains 85 percent water and a poor source of energy.
• It is costly.
• It can easily be adulterated.
• It is a poor source of iron and vitamin C.
• It is good medium for the organisms to grow

Milk Products
Milk is consumed in a variety of
forms—as whole milk, butter, ghee,
dried and condensed milk, khoa,
panir, etc.
Fermented milk products are
yogurt, curds and cheese.

Homogenized
milk
When milk with cream is allowed to pass through small
orifices under high pressure, the fat globules are broken up
mechanically to less than 1 micron in diameter, so that they
do not rise to the surface to form cream. This is called
‘Homogenized milk’. Such a milk is readily digested by
infants than ordinary milk. Disadvantage is that fat cannot
be separated from such milk.
Normally, fat in the milk is present in the form of droplets,
(or globules) varying from 1 to 10 microns in diameter.
When milk is heated on low fire, the fat droplets coalesce to
form ‘scum’ (cream), which rises to the surface and floats
thereon.

Standardized milk
• In this type, the fat content is maintained at 3 percent and Solids Not
Fat (SNF) at 8.5 percent in cow’s milk and 6 percent fat and 9 percent
SNF in case of buffalo’s milk.

Skimmed milk
• It is a milk from which fat is skimmed off, i.e. removed either by hand
or by machine, but total solids remain not less than 8.7 percent. Since
it does not contain fat, it is devoid of fat soluble vitamins like A, D, E
and K. Therefore, it should not be fed to infants. However, it is rich in
milk protein (3%) and calcium. So it is used as a supplement to older
children and adults. When dried, it becomes skimmed milk powder.
Skimmed milk powder is an important ingredient of ‘Hyderabad mix’,
a supplementary food.

Evaporated milk
• This is the milk, reduced to 50 percent of its volume by evaporation.

Condensed milk
• This is the milk, reduced to 25 percent of its volume by evaporation.
Such milks are sweetened with sugar, which helps their preservation.
• But the condensed milks are of less nutritive value than pure milk and
are ideal for the growth of bacteria. Hence it is avoided for infants.

Dried milk (Milk powder)
• This is prepared by passing the milk through steam heated rollers or
rotating drums, so as to reduce it to a fine powder. The powder forms
a thin film over the drum. It is then scraped off.

Milk Standards
• Following standards have been prescribed under the Prevention of Food
Adulteration Act, 1954, for milk and milk- products. Milk should be free
from peculiar smell and taste. Specific gravity should be between 1028 and
1032.
• Cow’s milk: It should not contain less than 3.5 percent of fat and 8.5
percent of SNF.
• Buffalo milk: Milk fat at least 6 percent and SNF 9 percent. Skimmed milk:
SNF at least 8.5 percent.
Toned milk: Fat 3 percent and SNF 8.5 percent.
Khoa: Fat 20 percent.
• Ice-cream: Fat 10 percent and total solids 36 percent. Cream: Fat 23
percent, no added substance.

Sugar &
Jaggery
Jaggery
Sugar
Honey

Jaggery / Gud ( per 100
gms)
• CHO : 95 ( gms)
• Fat : 0.1 (gms)
• Iron : 2.64 (mg)

Sugar ( per 100 gms)
• CHO : 99.4 ( gms)
• Fat : 0 (gms)
• Iron : 0 (mg)

Honey / Shahad ( per 100
gms)
• CHO : 79.4( gms)
• Fat : 0 (gms)
• Iron : 0.9 (mg)

Spices &
Condiments
Heeng (Asafetida)
Adrak (Ginger)
Lehsan (Garlic)
Jeera (Cumin seed)
Haldi (Turmeric)

Heeng / Asafetida
( per 100 gms)
• CHO : 42.1( gms)
• Fat : 2.2 (gms)
• Iron : 5 (mg)

Adrak /Ginger
( per 100 gms)
• CHO : 12.3 ( gms)
• Fat : 0.9 (gms)
• Iron : 2.6 (mg)

Lehsan / Garlic
( per 100 gms)
• CHO : 29.8 ( gms)
• Fat : 0.1 (gms)
• Iron : 1.3 (mg)

Jeera / Cumin seed
( per 100 gms)
• CHO : 36.6( gms)
• Fat : 15 (gms)
• Iron : 31 (mg)

Haldi / Turmeric ( per 100
gms)
• CHO : 69.4( gms)
• Fat : 5.1 (gms)
• Iron : 14.8 (mg)

Beverages
Tea
Green Tea
Coffee
Cocoa
Cold Drink

Tea (per cup = 150 ml)
• CHO : 16.4 ( gms)
• Fat : 0.1 (gms)
• Iron : 0 (mg)

Green Tea (per cup = 150
ml)
• CHO : 0.2( gms)
• Fat : 0.2 (gms)
• Iron : 0 (mg)

Coffee ( per cup = 150 ml)
• CHO : 17.8( gms)
• Fat : 2.2 (gms)
• Iron : 0 (mg)

Cocoa ( per cup = 150 ml)
• CHO : 26.2( gms)
• Fat : 8.8 (gms)
• Iron : 0 (mg)

Cold Drink ( per 100 ml)
• CHO : 11 ( gms)
• Fat : 0 (gms)
• Iron : 0 (mg)

Nutritive value of food items sisjbs isjbs.pptx

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