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 |
Yeast |
4.5
mg
|
|
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
|
|
|
|
|
|
Liver |
4
mg
|
|
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
|
|
|
|
|
|
Egg |
2
mg
|
|
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
|
|
|
|
|
|
Skim milk |
1.7
mg
|
|
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
|
|
|
|
|
|
Lotus dry stem |
1.21
mg
|
|
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
|
|
|
|
|
|
Niger seeds |
0.97
mg
|
|
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
|
|
|
|
|
|
Almonds |
0.57
mg
|
|
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
|
|
|
|
|
|
Whole milk powder |
1.4
mg
|
|
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
|
|
|
|
|
|
Chillies, red |
0.83
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 |
|
|
|
|
|
|
Beans |
0.19
mg
|
|
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
|
|
|
|
|
|
Black current |
0.14
mg
|
|
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
|
|
|
|
|
|
Jackfruit |
0.13
mg
|
100 gm |
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012 |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. |
http://ninindia.org/dietaryguidelinesforninwebsite.pdf |
|
|
|
|
Bamboo Seeds |
0.12
mg
|
|
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
|
|
|
|
|
|
Banti |
0.03
mg
|
|
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
|
|
|
|
|
|
Buckwheat |
0.34
mg
|
360-270 gm |
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. |
http://ninindia.org/dietaryguidelinesforninwebsite.pdf |
|
|
|
|
Chenopodium |
0.17
mg
|
|
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
|
|
|
|
|
|
Oatmeal |
0.16
mg
|
|
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
|
|
|
|
|
|
Malmandi |
0.31
mg
|
|
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
|
|
|
|
|
|
Bamboo Tender Shoots |
0.19
mg
|
|
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
|
|
|
|
|
|
Giria Sag |
0.05
mg
|
200 gm |
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. |
http://ninindia.org/dietaryguidelinesforninwebsite.pdf |
|
|
|
|
Khesari Leaves |
0.03
mg
|
|
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
|
|
|
|
|
|
Korla Leaves |
0.27
mg
|
|
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
|
|
|
|
|
|
Soya Leaves |
0.16
mg
|
|
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
|
|
|
|
|
|
Sweet Potato Greens |
0.24
mg
|
|
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
|
|
|
|
|
|
Watercress |
0.38
mg
|
4-6 gm |
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
Duke, James A and James A Duke. Handbook Of Medicinal Herbs. 1st ed. Boca Raton, FL: CRC Press, 2002. Print. |
https://archive.org/stream/HandbookOfMedicinalHerbsByJamesA.Duke/HandbookOfMedicinalHerbs_djvu.txt |
|
|
|
|
Canna edible |
0.06
mg
|
|
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
|
|
|
|
|
|
Garmar |
0.05
mg
|
|
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
|
|
|
|
|
|
Artichok i.e. Hathichuck |
0.01
mg
|
|
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
|
|
|
|
|
|
Jungli Badam |
0.08
mg
|
|
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
|
|
|
|
|
|
Bamboo fruit |
0.09
mg
|
|
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
|
|
|
|
|
|
Cherimoyer |
0.21
mg
|
|
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
|
|
|
|
|
|
Langsat |
0.12
mg
|
|
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
|
|
|
|
|
|
Rayan |
0.08
mg
|
|
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
|
|
|
|
|
|
Thavittu Pazham |
0.04
mg
|
|
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
|
|
|
|
|
|
Tumki |
0.04
mg
|
|
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
|
|
|
|
|
|
Vikki Pazham |
0.06
mg
|
|
|
|
Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. |
http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf |
|
|
|
|
|
|
Chia seed |
0.17
mg
|
|
|
|
Ullah R. Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review. Journal of food science and technology . 2016;53(4):1750-1758. |
https://www.ncbi.nlm.nih.gov/pubmed/27413203 |
|
|
|
|
|
|
Capsicum |
0.02
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 |
|
|
|
|
|
|
Cauliflower |
0.07
Microgram
|
|
|
|
lovgvah T. Indian Food Composition Tables. NATIONAL INSTITUTE OF NUTRITION (Indian Council of Medical Research) Department of Health Research Ministry of Health & Family Welfare, Government of India Hyderabad- 500 007, Telangana State, INDIA; 2017. |
http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf |
|
|
|
|
|
|
Honey |
0.038
mg
|
|
|
|
Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. |
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3758027/table/T1/ |
|
|
|
|
|
|
Chicken, poultry, leg, skinless |
00.13
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 |
|
|
|
|
|
|
Chicken, poultry, thigh, skinless |
0.10
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 |
|
|
|
|
|
|
Chicken, poultry, breast, skinless |
0.06
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 |
|
|
|
|
|
|
Chicken, broiler, breast, skinless, boneless, meat only, raw |
0.177
mg
|
|
|
|
|
https://ndb.nal.usda.gov/ndb/foods/show/885 |
|
|
|
|
|
|
Chicken, broilers, breast, meat only, cooked, roasted |
0.114
Microgram
|
|
|
|
|
https://ndb.nal.usda.gov/ndb/foods/show/887?manu=&fgcd= |
|
|
|
|
|
|
Chicken, dark meat, thigh, meat and skin, with added solution, cooked, roasted |
0.243
mg
|
|
|
|
|
https://ndb.nal.usda.gov/ndb/foods/show/1148? |
|
|
|
|
|
|
Chicken, broilers, light meat, meat and skin, cooked, roasted |
0.118
mg
|
|
|
|
|
https://ndb.nal.usda.gov/ndb/foods/show/855?fgcd |
|
|
|
|
|
|
Chillies, green - all varieties |
0.11
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 |
|
|
|
|
|
|
Coriander Leaves |
0.05
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 |
|
|
|
|
|
|
Coriander seeds |
0.23
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 |
0.13
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 |
|
|
|
|
|
|
Asafoetida |
0.01
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 |
0.04
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 |
|
|
|
|
|
|
Clove |
0.22
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 |
0.13
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 |
|
|
|
|
|
|
Fenugreek seed |
0.14
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 |
0.25
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 |
0.01
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 |
0.19
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 |
|
|
|
|
|
|
Red Gram |
0.11
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 |
0.24
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 |
0.16
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 |
0.09
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 |
|
|
|
|
|
|
Peas dry |
0.16
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 |
|
|
|
|
|
|
Khoa |
0.11
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 |
|
|
|
|
|
|
paneer |
0.10
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 |
|
|
|
|
|
|
Milk, whole, cow |
0.11
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 |
|
|
|
|
|
|
Milk, whole, buffalo |
0.13
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 |
|
|
|
|
|
|
Grapes, seedless, round, black |
0.03
gm
|
|
|
|
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 |
0.03
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 |
0.02
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, pink flesh |
0.03
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 |
0.04
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 |
0.04
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 |
0.06
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 |
|
|
|
|
|
|
Water melon, pale green |
0.02
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 |
|
|
|
|
|
|
Water melon, dark green (sugar baby) |
0.02
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 |
0.01
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 |
0.02
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 |
0.01
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 |
0.11
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 |
|
|
|
|
|
|
pear |
0.02
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 |
|
|
|
|
|
|
Peach |
0.02
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 |
|
|
|
|
|
|
Amaranth seed, black |
0.04
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 |
|
|
|
|
|
|
Amaranth seed, pale brown |
0.04
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 |
|
|
|
|
|
|
Bajra |
0.20
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 |
|
|
|
|
|
|
Jowar |
0.14
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 |
|
|
|
|
|
|
Barley |
0.18
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 |
|
|
|
|
|
|
Maize dry |
0.09
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 |
|
|
|
|
|
|
Maize, tender, local |
0.12
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 |
|
|
|
|
|
|
Maize, tender, sweet |
0.14
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 |
|
|
|
|
|
|
Quinoa |
0.22
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 |
|
|
|
|
|
|
Ragi |
0.17
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 |
|
|
|
|
|
|
Rice Flakes |
0.04
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 |
|
|
|
|
|
|
Rice puffed |
0.04
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 |
|
|
|
|
|
|
Rice, raw, brown |
0.06
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 |
|
|
|
|
|
|
Rice, parboiled, milled |
0.06
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 |
|
|
|
|
|
|
Rice, raw, milled |
0.05
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 |
|
|
|
|
|
|
Samai |
0.05
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 |
|
|
|
|
|
|
Varagu |
0.20
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 |
|
|
|
|
|
|
Wheat flour, refined |
0.06
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 |
|
|
|
|
|
|