Nutritive Value Of Indian Foods
Publisher: NIN
Published: 1993
Language: eng
Number of pages: 166
Table of contents: title: Preface; title: Introduction; label: 1
title: Nutrients and Their Functions
pagenum: 2; label: 2
title: Non-Nutrient Composition of Foods
pagenum: 24; label: 3
title: Foods and Their Nutrient Content
pagenum: 27; label: 4
title: Effect of Processing on Nutritive Value of Foods
pagenum: 32; label: 5
title: Nutrient Requirement and Recommended Dietary Allowances
pagenum: 34; label: 6
title: Habitual Diets in India and Their Adequacy
pagenum: 35; label: 7
title: Nutritional Deficiencies, Their Prevention and Control
pagenum: 37; label: 8
title: Dietary Guidelines
pagenum: 40; title: Notes on Food Composition Tables
pagenum: 42; title: Food Composition Tables
pagenum: 45; title: Proximate Principles: Common Foods
pagenum: 47; title: Vitamin Content: Common Foods
pagenum: 63; title: Mineral and Trace Elements: Common Foods
pagenum: 68; title: Proximate Principles: Less Familiar Foods
pagenum: 74; title: Vitamin Content: Less Familiar Foods
pagenum: 78; title: Mineral and Trace Elements: Less Familiar Foods
pagenum: 80; title: Essential Amino Acids: Common Foods
pagenum: 81; title: Essential Amino Acids: Less Familiar Foods
pagenum: 85; title: Fatty Acid Composition of Edible Oils and Fats
pagenum: 86; title: Vitamin B12 Content
pagenum: 87; title: Oxalic Acid, Phytin, Phosphorous and Dietary Fibre in Foods
pagenum: 88; label: Appendix I
title: Recommended Dietary Allowances for Indians
pagenum: 92; label: Appendix II
title: Names of Food Stuffs in Indian Languages
pagenum: 95; title: Index of Foodstuffs
pagenum: 119