Dietary_product |
Qty/100gram |
Qty/day (Min-Max) |
T_half (Min-Max) |
Peak value (Min-Max) |
Qty/gm_Ref |
Qty/gm_Url |
Qty/day_Ref |
Qty/day_Url |
T_half_Ref |
T_half_Url |
Peak value_Ref |
Peak value_Url |
Clove |
211
mg
|
|
|
|
Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. |
http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf |
|
|
|
|
|
|
Cumin, seeds |
106
mg
|
|
|
|
Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. |
http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf |
|
|
|
|
|
|
Soyabean, Brown |
88.47
mg
|
|
|
|
Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. |
http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf |
|
|
|
|
|
|
Peas dry |
84.85
mg
|
|
|
|
Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. |
http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf |
|
|
|
|
|
|
Chillies, red |
81.78
mg
|
|
|
|
Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. |
http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf |
|
|
|
|
|
|
Lentil Dal |
75.75
mg
|
|
|
|
Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. |
http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf |
|
|
|
|
|
|
Curry Leaves |
73.92
mg
|
|
|
|
Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. |
http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf |
|
|
|
|
|
|
Red Gram |
68.59
mg
|
|
|
|
Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. |
http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf |
|
|
|
|
|
|
Rajmah, red |
64.67
mg
|
|
|
|
Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. |
http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf |
|
|
|
|
|
|
Cowpea, brown |
62.19
mg
|
|
|
|
Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. |
http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf |
|
|
|
|
|
|
Guava, white flesh |
43.09
mg
|
|
|
|
Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. |
http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf |
|
|
|
|
|
|
Blackberry |
34.65
mg
|
|
|
|
Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. |
http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf |
|
|
|
|
|
|
Asafoetida |
29.13
mg
|
|
|
|
Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. |
http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf |
|
|
|
|
|
|
Pomegranate, maroon seeds |
20.79
mg
|
|
|
|
Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. |
http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf |
|
|
|
|
|
|
Grapes, seedless, round, green |
14.30
mg
|
|
|
|
Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. |
http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf |
|
|
|
|
|
|
Grapes, seedless, round, black |
13.56
mg
|
|
|
|
Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. |
http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf |
|
|
|
|
|
|
Ginger fresh |
13.29
mg
|
|
|
|
Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. |
http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf |
|
|
|
|
|
|
Garlic, big clove |
12.88
mg
|
|
|
|
Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. |
http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf |
|
|
|
|
|
|
Litchi |
10.67
mg
|
|
|
|
Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. |
http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf |
|
|
|
|
|
|
Onion, big |
7.35
mg
|
|
|
|
Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. |
http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf |
|
|
|
|
|
|
Papaya, ripe |
4.82
mg
|
|
|
|
Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. |
http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf |
|
|
|
|
|
|
Bael, fruit |
3.39
mg
|
|
|
|
Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. |
http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf |
|
|
|
|
|
|
Musk melon, orange flesh |
2.74
mg
|
|
|
|
Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. |
http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf |
|
|
|
|
|
|
Musk melon, yellow flesh |
2.89
mg
|
|
|
|
Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. |
http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf |
|
|
|
|
|
|