A preview of the PDF is not available
Indian food Composition Tables
The “Indian Food Composition tables (IFCT 2017)” provides nutritional values for 528 key foods. Each food was compositely sampled from six different regions covering the entire country thus representing the national food supply and consumption pattern. The nutrient mean of six regions represents the national value, and SD represents the national variability. There are 12 tables providing nutrient data on proximate principles and dietary fibre, water soluble vitamins, fat-soluble vitamins, carotenoids, mineral and trace elements, starch and individual sugars, complete fatty acid profile, amino acid profile, organic acids, polyphenols, oligosaccharides, phytosterols, saponin, phytate and complete fatty acid profile of edible oils and fats. Number of food entries in each food group are: Cereals and millets (24), grain legumes (25), green leafy vegetables (34), other vegetables (78), fruits (68), roots and tubers (19), condiments and spices (33), nuts and oil seeds (21), sugars (2), Mushrooms (4), Miscellaneous foods (2), milk and milk products (4), egg and egg products (15), poultry (19), animal meat (63), marine fish (92), marine shellfish (8), marine mollusks (7), fresh water fish and shell fish (10). Data on vitamin D2, oligosaccharides, phytosterols, organic acids and individual polyphenols are hall mark contribution of the new IFCT 2017. Pictoral description of foods along with scientific nomenclature and names in 17 Indian official languages are provided. The new IFCT 2017 is expected to bring about paradigm change in nutrition research in the country.