PREFACE

Access to adequate food is a fundamental right of all people.  If any right can be called the most fundamental right, it is the right to life, and proper nutrition is essential in fulfilling this right.  Hence the long-term goals of the Government of Pakistan for Vision 2025 with support from international development agencies, including UNICEF have been developed with a view to fulfill this fundamental human right to food and nutrition in Pakistan, with the premises that:

ü      Food is a fundamental human right, and that;

ü     Everyone should have access to food, which is:

ü     Sufficient, balanced and safe to satisfy nutritional requirements:

ü     Culturally acceptable; and

ü     Accessible in a manner, which does not destroy one’s dignity as human.

 Unfortunately, despite increased recognition about the need to fulfil human right to nutrition and greater understanding of the role of nutrition especially o child and of women and children in Pakistan has remained at alarmingly poor levels.  Basic indices of prevalence of malnutrition have changed very little over the last 20 years or more.  The extent of the problems has further increased, as number of malnourished children in estimated at 8 million at the on set of the new century 2000.  One-third of pregnant women are malnourished, and on an average, one-fourth of newborns is Low Birth Weight (LBW).  Maternal malnutrition affects 34 percent of pregnant of lactating women have a caloric intake of less that 70 percent of the recommended level.  Vitamin A Deficiency is a significant public health problem affecting 30 percent children, according to a recent micronutrient survey done for NWFP.  Iron Deficiency Anemia (IDA) among children and women of reproductive age is another problem of serious public health significance. Recent data on Iodine Deficiency indicate that over 70 percent of the population in the Northern Areas suffer from Iodine Deficiency Disorders (IDD) and as many as 40 million people in the country as a whole might be affected.

Malnutrition is an impediment to human development, and it represents a major constraint in the national development effort.  Attempts to overcome this serious problem have been in the last tow decades fragmented and low is profile, thus these efforts were not able to show any change in the nutritional status of the nation.  Malnutrition thus continues to be a major problem in Pakistan, with devastating impact on health and survival of women and children.  Inadequate food intake contributes substantially to childhood death and diseases, but generally goes unrecognized s such.  Intensive nutrition education campaign is, therefore, required targeting all the major stakeholders including general public and key actors across all sectors-including planning, Health, Population and Welfare, Agriculture, Education, and industry, the private sector and Non-Government Organizations (NGOs) working in the field of health and nutrition.

The desirable dietary pattern according to FAO recommendations and for comparison, national dietary intake pattern, is shown in the table below. The recommendations do vary according to activity levels and physiological needs (e.g. during pregnancy and lactation, the requirements are higher).  But, in the overall, it is shown that dietary intake pattern for Pakistan is below the recommended level.  Increasing the overall national dietary pattern is highly beneficial as adequate dietary intake can ensure good health by strengthening the body defense mechanism against infections, and by contributing to mental and physical growth and development.  So this becomes critical for maintenance of economically vibrant and productive, as well as socially and physically active population.

Table 1: Desirable Dietary Pattern

  FAO¹ 1999 Dietary intake pattern² 2000 Bench Mark³

Food Items

% share calories Converted in grams % share calories Converted in grams %share calories Converted in grams
Cereals
40. 
240
58.4
348
52.0
314
Pulses
6.0 
38
2.4
14
5.0
31
Animals Products
20.0
200
8.3
80
15.0
148
Added Fats
10.0
23
15.4
37 
10.0
23
Sugar
12.0  
65
11.6
66
12.0
67
Vegetables and Fruits
10.0
350 
3.1
108 
6.0
220
Others
1.0
30 
-
2
-
Calories/Protein

 

Calories:     2100
Protein:      71.5grams

Calories:      1900
Protein:        53.2grams

Calories:    2150
Protein:    66.8grams
 
  1. FAO (1988) Report of the Regional Expert Consultation on the Asian Network for Food & Nutrition, Bangkok.
  2. FBS (1990).  Household Integrated Survey.
  3. Adopted for Pakistan. 

Three basic steps to developing a desirable consumption pattern or habit for the Pakistani population should involve:

  • consideration of the recommended desirable consumption patterns,  taking these as a basis of requirement:
  • Review of the prevailing consumption] pattern of the population, based on the market basket or consumption/nutrition surveys etc:and 
  • Projection of demand at the individual and national level for the target year based on the food requirement and population growth\

on the basis of the above principles, a Pakistani food basket based on 2100 calories, shown below can help ensure good health and nutrition.

Table 2: Pakistani Food Basket Based on (2100 calories)

S I

Food Item

Quantity (grams)
1 Wheat (atta) 300
2 Rice 60
3 Other Cereals 15
4 Pulses 30
5 Meat Products 40
6 Dairy Products 150
7 Fats Sugar 30
8 Sugar 50
9 Fruits and Vegetables 100

Food and Dietary requirements vary by age, sex, physical activity  and physiological needs.  energy needs are higher, for instance during pregnancy, lactation, infections and convalescence while, increased level of activity will mean also higher energy requirements.  nevertheless approximate daily energy and nutrient requirements by sex and ago-group can serve as useful guides for nutritional and food scientists, meal planners and households to ensue that individuals or population groups are meeting their daily requirements.  the table below shows daily requirements for energy and some selected major nutrients by age, sex and body weight for Pakistani population.

Table 3:  Recommended Daily Allowances for Pakistani Population for Selected Major Nutrients 

Age (years)

Weight (kg)

Energy
(kg)

Protein
(g)

Vitamin A
(RE)

Vitamin D  (ug)
Iron     (ug)
Iodine (ug)
Zinc (mg)
Children    both   sexes
0-1
7.3
820
12
350
10
15
50
15
1-3
11.9
1250
23
400
10
20
90
15
3-5
15.9
1510
26
400
8.3
20
90
15
5-7
19.6
1710
30
400
4.2
20
90
15
7-10
25.9
1880
38
400
2.5
25
120
15
Children boys                
1042
34.0
2170
50
500
2.5
35
120
15
12-14
43.2
2360
64
600
2.5
35
150
15
14-16
54.5
2620
75
600
2.5
30
150
15
16-19
63.6
2820
84
600
2.5
30
150
15
Children girls                
10-12
35.4
1925
52
500
2.5
30
120
15
12-14
44.2
2040
62
600
2.5
30
150
15
14-16
51.5
2135
69
550
2.5
20
150
15
16-19
54.6
2150
66
500
2.5
20
150
15
Men moderately  active
Average  25 years
55.0
2550
.75/Kg
750
2.5
20
150
15
               
Women  - moderately active
Childbearing age
46.0
2160
.52g/Kg
750
2.5
30
150
20
Pregnant
+350
+10
750
10.0
40
200
20
Lactating
+350
+26
1200
10.0
30
200
25

Source:    Extracted from Nutrition in Growth and Health by Mushtaq Khan and Mushtaq Khan, Islamabad, Pakistan (1980).

As such, The updated food Composition Tables can play an important role as reference material for health and nutrition policy makers, researcher, programme planners and managers, meal palanners, dietary counselors, communicators as well as house holds. It includes analysis of about 200 food commodities food commodities. The nutrients analysed include all major micronutrients, such as iron, iodine, Vitamin -A, zinc, in addition to some key essentail nutrients icluding protein, energy, fat and fiber. Therefore this represents valueable informtion, which can be the basis for future food based nutrition planning and education activities. It is our hope that this document will be useful to all concern to make a positive impact on the health and well being of the Pakistani population.

Dr. Mushtaq A Khan
Member and Senior Chief
Health and Nutrition, Planning and Development Division, Islamabad

Dr. Saba Mebrahtu
Nutrition Project Officer, UNICEF, Islamabad

Dr. Thaneoke Kyaw-Myint
Chief, PHEC, UNICEF, Islamabad

 

ACKNOWLEDGEMENTS

The author would like to express his sincere thanks to the following persons, who initiated this study and for their help and continued interest during the course of this investigation.

Dr. Mushtaq A. Khan Senior Chief, Health and Nutrition, Planning and Development Division, Government of Pakistan for overall supervision.

Dr. Saba Mebrahatu, Nutrition Project officer, UNICEF, Islamabad for useful suggestions and monitoring of study.

Ms. Farzana Yasmeen and Mr. Javaid Iqbal, Lecturers, NWFP Agricultural University, Peshawar for analytical work and data analysis.

Mr. Anwar Ali Shad, Ms. Samina Ikram, Miss Momina Batool ands Miss Afsheen, graduate students, Department of Agricultural Chemistry, NWFP Agricultural University, Peshawar for their assistance in analytical work and collection of reference materials.

Financial assistance for this study received from UNICEF Islamabad is gratefully acknowledged.  

TABLE OF CONTENTS
  • Preface........................................................................................................
  • Acknowledgement ......................................................................................
  • Introduction ................................................................................................
  • Sources of Data and Methodology...............................................................
  • Proximate Composition Mineral and Vitamin Content of Food..................                                            

                 (a)   Cereal and Cereal Products

                 (b)   Legumes

                 (c)   Vegetables

                 (d)   Roots and Tubers

                 (e)   Spices and Condiments

                         (f)      Fruits

                         (g)     Nuts and Dry Fruits

                (h)   Dairy Products

                (i)    Meat and Meat Products

                (j)   Fish

                (k)  Eggs

                (l)   Fats and Oil

                (m) Sugar - Sweets and Beverages

  • Bibliography      

         

INTRODUCTION

Food is a major component of man's environment. Man has used food primarily to satisfy his hunger but satisfaction of hunger is not a safe criteria for sustaining a healthy and active life.  It is now established that for keeping a good health, an individual needs to eat a diet which is balanced in terms of quantity and quality. The quality of food refers to the nutrients presents in the food and data on what is actually in food has been important of keeping an individual healthy.  Since the composition of food has become immensely important to issues of human processing, health assessment, dietary counseling national and international trade in food and consumers number of countries have developed food Composition Tables containing the analytical data on the nutrients in foods consumed in those countries.  As various cultural and economic factors are involved in selection of foods, therefore food Composition Tables also vary from country to country.

Since independence different organizations of the country were using food Composition Tables of USA or FAO.  In 1985, we developed a food Composition Tables for Pakistan in which we presented the nutrient content of various food available in Pakistan.  The personals in health and agriculture, faculties and students in the academic institutions and dieticians in the country used this table.  Because of the high demand for this table, it was necessary to reprint it in 1991.  As many changes in food habit have occurred in the last fifteen years and latest analytical instruments have become available which has resulted in the production of more analytical data on foods, it was considered necessary to revise the food Composition Tables for Pakistan.  Because of the importance of micronutrients in the well being of  humans, a number of micronutrients  like zinc, iodine, vitamin-A, ß-carotene as well as cholesterol have been included in this food Composition Tables. 

SOURCES OF DATA AND METHODOLOGY

The data on food composition has been compiled from the results of analysis carried out by various laboratories in Pakistan and elsewhere.  The variation of results obtained from different laboratories were checked.  Formulated weaning and supplementary food mixes and traditional dishes were analyzed at the laboratories of the NWFP Agricultural University, Peshawar.  In addition to the previously reported nutrients (proximate composition, Ca, P, Fe Bi, B2, niacin ant ascorbic acid) the foods were also analyzed for zinc, iodine, b-carotene, vitamin-A and cholesterol content.

SAMPLING

Samples of each commodity were purchased from various markets.  They were mixed manually to prepare a composite sample.  Solid samples were powdered in dry mill and stored in airtight bottles with name and date of purchase written on it.  Liquid samples were homogenized and stored.  Weaning, supplementary food mixed and traditional dishes were prepared in the laboratories of the NWFP Agricultural University, Peshawar.  Recipes for the dishes were adopted from the local methods used in majority of homes.  Prepared food samples were then mixed in a moulinex blender and  stored.  Perishable commodities were kept in a freezer and analyzed as early as possible.  The samples were analyzed by the standard methods of analysis of the AOAC (1994).

Energy 

The calorific value of the food sample was determined by an adiabatic bomb calorimeter

Moisture 

Moisture in food samples was determined by direct heating at 110°C in a precision oven

Protein

Protein content was estimated using kjeltec autoanalyser.  Nitrogen content obtained was multiplied by an appropriate conversion factor to get the value of crude protein

Crude Fat (ether extract)

Crude fat in the food samples was determined by labconco soxtec apparatus using petroleum ether (BP 40-60 °C).  Fat was extracted by repeated syphoning.

Crude Fiber

Crude fiber of the food sample was determined by a tecator fibertec system.

Ash

Samples were ignited at 550-600 °C in a thermoline 1500 furnace till white gray ash resulted.

Carbohydrate

Percent carbohydrates were determined by difference subtracting the sum of percentage of moisture, crude protein, fat, ash and crude fiber from 100.

Phosphorus

Food samples were first disgeted with acid and aliquots were used fro the determination of phosphorus with a spectronic-20 colorimeter.

Calcium, Iron and Zinc

These trace elements were analyzed by Perkin Elmer atomic absorption spectrophotometer after wet digestion with nitric and perchloric acid.  Calcium was determined at wavelength of 422.7, iron at248.3 and zinc at 274.5 nm.

Iodine

Iodine in the food samples was determined by spectrophotometric and ion selective electrode method.

Thiamin and Riboflavin

Thiamin was determined by measuring the fluorescence of thiochrome and riboflavin the fluorescence of lumichrome with a Turner 450 flourometer using the method of AOAC (1994)

Niacin

Niacin was extracted from food material by basic hydrolysis with calcium hydroxide.  It was then treated with cyanogens bromide to give pyridium compound.  The colour intensity  which was proportional to the amount of niacin, was measured by a Gallenkamp colorimeter at 470 nm

Ascorbic acid (Vitamin-C)

Vitamin-C in the food samples was determined by 2,6-dichlorophenol-indophenol dye method.

Vitamin-A and B-carotene

Standard vitamin-A (all trans rational) and B-carotene were obtained from sigma chemical company (St. Louis, Mo, USA). 

Vitamin-A and B-carotene were extracted from the food samples using ethanol. Potassium hydroxide, ascorbic acid, and then with petroleum ither.  Extracts were analyzed by high performance liquid chromatography (HPLC) in a perkin Elmer HPLC system consisting of a 250 isocratic LC pump with a 20 ul injector model 7125-075 Rheodyne value (Perkin Elmer) equipped with a continuously variable wavelength model LC-290.  Computer integrator model PEL Nelson and a printer Epson 1050 was used for computing the results.

Cholesterol

Cholesterol content in food samples was determined by gas liquid chromatography at coloumn temperature of 220-250 °.

Statistical Analysis

Statistical analysis of food Composition Tables for Pakistan 2001 and its comparison with that of 1985 is given in Appendix 18.





COMPOSITION OF FOOD
Amount in 100g of edible portion
COMPOSITION OF FOOD
Amount in 100g of edible portion
Sr. No.

Name of Food

Food energy     Kcal          Moisture   gms  

Protein  gms   

Lipid (Fat) gms       

Carbohydrate gms

Fibre gms    

Ash gms      

Calcium mgs

Phosphorus mgs

Iron mgs     

Zn mgs        

Iodine ppm   

Thiamine mgs

Riboflavin mgs

Niacin mgs  

Vit.C mgs   

B-Carotene mcgs

Vit.A R.E     

Cholesterol mgs

English Urdu Scientific
A) CEREAL AND CEREAL PRODUCTS
1 Barley Whole grain flour Jou Hordeum Vulgare 339 12.9 9.6 2.5 72.6 5.3 3.2 48 235 4.4 2.0 - 0.35 0.17 5.5 0 10 0 0
2 Corn Whole grain flour Makai Zea Mays-L 276 13.1 9.6 3.2 70.0 1.8 1.1 12 223 2.2 1.7 45 0.38 0.11 1.9 0 198 47 0
3 Corn Flakes Makai Zea Mays-L 375 3.7 7.4 0.4 78.6 1.5 2.5 13 45 2.0 0.3 - 0.41 0.10 2.1 0 0 140 0
4 Corn Bread Makai Zea Mays-L 203 51.5 5.4 2.5 38.8 1.2 0.7 13 157 2.2 0.2 - 0.21 0.11 2.1 0 270 0 0
5 Millet Pearl Whole grain flour Bajra Pennisetum Typhoides 345 11.6 10.5 4.0 69.0 1.7 2.2 26 274 6.5 1.7 - 0.36 0.15 3.3 0 32 0 0
6 Oat Whole grain flour Jei Avena Sativa 354 10.9 12.6 5.9 63.2 9.5 2.9 46 372 4.2 3.9 16 0.35 0.09 1.6 0 0 0 0
7 Rye Whole grain flour Rei Secale Cereale 334 12.1 12.1 2.2 71.1 1.9 1.7 36 340 3.0 5.6 - 0.42 0.22 1.6 0 0 0 0
8 Rice Polished Chaval Oryza Sativa 360 12.1 6.7 0.9 79.5 0.4 0.5 18 128 1.5 1.2 - 0.13 0.04 2.0 0 0 0 0
9 Rice Polished Boiled Chaval Oryza Sativa 163 67.6 3.2 0.3 28.8 0.1 0.2 4 68 0.6 1.7 - 0.03 0.01 0.3 0 0 0 0
10 Rice Polished Fried Chaval Oryza Sativa 268 52.3 4.4 12.4 33.7 0.6 0.9 16 65 0.8 1.5 - 0.02 0.00 0.5 0 0 0 0
11 Rice Flakes Chaval Oryza Sativa 346 12.2 6.6 1.2 77.2 0.7 2.0 20 238 20.2 1.2 - 0.21 0.05 4.0 0 0 0 0
12 Sorghum Whole grain flour Cheri Sorghum Vulgare 341 11.4 10.2 3.9 72.2 2.0 1.8 31 293 4.5 1.0 - 0.40 0.15 3.5 0 47 0 0
13 Sorghum Bread Cheri Sorghum Vulgare 267 29.0 5.3 3.4 56.8 3.4 2.0 38 227 7.5 6.0 - 0.37 0.12 3.1 0 0 0 0
14 Vermicelli Savian Sorghum Vulgare 345 12.6 9.6 0.6 74.6 0.2 0.7 35 106 1.9 2.3 - 0.19 0.05 1.9 0 0 0 0
15 Wheat Whole grain flour Atta Triticum Aestivum 357 12.7 10.0 1.2 75.1 1.0 0.9 32 108 4.5 2.9 - 0.30 0.06 1.8 0 0 0 0
16 Wheat flour Refined Maida Triticum Aestivum 350 12.7 10.8 1.4 75.8 0.8 0.9 27 261 2.6 2.0 8 0.24 0.08 2.4 0 0 0 0
17 Wheat flour Granular Suji Triticum Aestivum 370 9.5 10.2 2.0 77.3 0.5 0.5 20 45 3.2 2.7 8 0.28 0.12 2.6 0 0 0 0
18 Wheat Bread Nan Triticum Aestivum 369 10.9 10.3 1.7 75.5 1.0 1.1 34 300 3.3 2.2 - 0.28 0.09 0 0 0 0 0
19 Wheat Bread Chappati Triticum Aestivum 259 30.9 8.8 1.2 57.0 0.8 1.6 81 56 5.6 2.0 - 0.00 0.00 0 0 0 0 0
20 Wheat Bread Paratha Triticum Aestivum 364 27.4 8.6 21.4 39.8 1.9 1.8 43 274 4.6 1.8 - 0.00 0.00 0 0 0 0 0
21 Wheat Bread Puri Triticum Aestivum 293 37.2 8.6 9.1 44.3 0.0 0.8 17 70 2.7 1.6 - 0.00 0.00 0 0 0 0 0
22 Wheat Bread  Double Roti Triticum Aestivum 263 35.4 8.4 1.3 54.8 1.5 1.3 26 186 1.9 1.8 - 0.17 0.06 0.9 0 0 0 0
23 Wheat Flour Biscuit Triticum Aestivum 440 9.2 9.1 7.2 73.7 0.5 0.7 22 69 1.3 1.8 6 1.11 0.06 0.5 0 0 0 0
B)
LEGUMES
24 Broad Bean Raw Lobia Vicia Faba 341 11.9 25.8 1.4 53.2 5.8 3.1 111 411 5.7 3.1 - 0.50 0.26 2.5 6 78 8 0
25 Broad Bean Cooked Lobia Vicia Faba 175 58.5 14.2 1.2 20.9 2.7 2.5 43 170 1.7 2.6 - 0.46 0.28 2.3 2 54 12 0
26 Chickpea Raw Channa Cicer Arietinum 360 9.8 20.5 3.8 60.7 3.9 2.9 128 330 5.8 3.4 - 0.44 0.19 1.8 8 0 7 0
27 Chickpea Cooked Channa Cicer Arietinum 187 51.9 12.4 3.8 28.8 3.7 1.3 111 194 3.1 2.8 - 0.16 0.19 1.6 0 0 0 0
28 Cow Pea Raw Rawan Vigna Unguiculat 346 9.5 22.1 1.4 62.2 4.2 3.2 125 433 7.1 3.4 - 0.75 0.18 2.1 0 12 5 0
29 Cow Pea Cooked Rawan Vigna Unguiculat 116 67.3 9.5 0.9 20.3 1.6 1.1 59 157 2.3 2.8 - 0.53 0.20 2.1 0 12 - 0
30 Kidney Bean Raw Moth Phaseolus Vulgaris 339 10.4 22.0 1.6 59.6 4.5 3.5 154 439 7.0 2.8 - 0.59 0.17 2.0 4 0 1 0
31 Kidney Bean Cooked Moth Phaseolus Vulgaris 154 59.2 11.4 1.0 25.7 1.9 1.8 46 169 3.6 2.1 - 0.54 0.16 2.0 5 0 - 0
32 Lentil Raw Masur Lens Culinaris 348 10.0 24.8 1.1 59.7 3.6 3.0 128 348 10.9 3.9 - 0.37 0.26 2.2 3 0 6 0
33 Lentil Cooked Masur Lens Culinaris 178 68.3 11.2 1.4 16.6 2.0 2.0 69 121 2.2 3.0 - 0.14 0.20 2.4 0 0 - 0
34 Mung Bean Raw Mung Vigna Radiata 337 6.8 22.5 1.4 63.8 3.5 3.4 133 315 6.1 2.7 - 0.44 0.25 2.0 10 82 11 0
35 Mung Bean Cooked Mung Vigna Radiata 120 66.5 9.2 0.7 23.4 1.0 1.4 57 176 2.3 2.2 - 0.15 0.19 1.6 2 53 12 0
36 Mash Bean Raw Mash Phaseolus Radiatus 363 7.5 23.4 1.5 62.2 2.2 3.2 140 227 6.0 2.6 - 0.43 0.22 3.4 10 75 114 0
37 Mash Cooked Mash Phaseolus Radiatus 158 62.5 10.6 1.0 22.5 1.7 1.7 65 84 3.3 2.0 - 0.38 0.20 3.4 18 70 0 0
38 Pigeon Pea Raw Arhar Cajanus Cajan 345 9.7 21.0 1.6 64.6 1.3 3.6 130 272 4.6 2.8 - 0.43 0.19 2.0 3 20 3 0
39 Pigeon Pea Cooked Arhar Cajanus Cajan 135 70.2 8.8 0.8 17.1 1.9 1.2 65 137 2.0 2.2 - 0.41 0.19 1.1 0 0 0 0
40 Pea Garden Raw Matter Pisum Sativum 336 12.0 23.1 1.2 58.2 4.8 2.2 165 363 5.2 1.2 13 0.56 0.18 2.0 2 70 64 0
41 Pea Garden Cooked Matter Pisum Sativum 84 73.7 8.8 0.6 15.5 0.5 0.9 74 200 3.5 0.7 - 0.50 0.16 1.8 25 60 0 0
42 Soybean Seed   Glycine Max-L 411 9.5 36.0 18.3 28.9 4.3 4.8 229 545 7.6 4.9 - 1.00 0.30 2.3 0 21 2 0
43 Sunflower Seed   Helianthus Annus 236 6.3 24.1 28.5 33.3 5.4 2.4 77 506 6.1 5.1 - 1.20 0.19 2.9 0 0 5 0
C)
VEGETABLES
44 Bath Sponge Tori Luffa Segyptice 18 94.0 1.0 0.2 4.0 0.7 0.4 7 54 0.8 - - 0.03 0.04 0.3 10 28 100 0
45 Bottle Gourd Kaddu Legenaria Vulgaris 15 94.8 1.1 0.2 3.6 0.7 0.5 12 38 0.8 - - 0.02 0.02 0.6 9 10 21 0
46 Bitter Gourd Karela Momordica Charentia 19 93.0 1.1 0.2 4.4 1.1 0.7 21 41 2.0 - - 0.06 0.04 0.3 64 108 55 0
47 Bringal Baingan Solanum Melongena 26 88.7 1.2 0.3 5.8 0.7 0.4 21 39 1.0 0.6 - 0.08 0.05 0.3 6 53 8 0
48 Cauliflower Phool Gobhi Brassica Oleracea 27 92.7 1.8 0.2 4.8 0.7 0.6 25 43 0.8 0.3 - 0.07 0.07 0.4 48 55 2 0
49 Cocumber Khera Cucumis Sativus 16 95.1 0.8 0.1 3.2 0.5 0.5 18 24 0.5 0.2 - 0.03 0.04 0.3 24 26 7 0
50 Cabbage Band Gobhi Brassica Oleracea Capitata 23 92.0 1.5 0.2 4.8 0.9 0.6 52 45 0.5 0.2 - 0.06 0.05 0.3 57 240 13 0
51 Kulfa Sag Kulfa Portulaca Oleracea 23 92.0 1.7 0.3 3.4 0.7 1.5 109 35 5.0 - - 0.08 0.14 0.6 32 660 719 0
52 Lady Finger Bhindi Hibiscus Esculentus 35 88.4 2.1 0.2 7.9 1.1 1.0 74 58 1.2 - 4 0.07 0.08 0.8 19 52 70830 0
53 Lettuce Salad Lactuca Sativum 18 94.1 1.3 0.2 3.1 0.6 0.8 49 33 1.5 0.3 - 0.06 0.11 0.4 12 919 190 0
54 Mountain Ebony Kutchnar Bauhinia Variegata 56 82.1 2.2 0.5 13.0 1.3 1.1 56 54 5.3 - - 0.02 0.10 1.4 9 0 437 0
55 Mustard Leaves Sag Sarson Brassica Compestrisvar Sarson 55 86.8 3.7 0.4 7.3 1.1 1.2 172 54 8.9 - - 0.06 0.15 0.5 40 1620 1056 0
56 Moongra Mongra Raphus Sativus 25 90.5 2.0 0.2 4.6 0.6 1.0 122 45 4.3 - - 0.08 0.25 1.1 57 0 0 0
57 Mint Leaves Podina Mentha Viridis 38 87.3 3.2 0.6 6.6 1.5 1.8 184 59 9.0 - - 0.15 0.39 1.1 27 2388 1090 0
58 Mushroom Khumbi Agaricus Campestris 16 91.7 2.8 0.2 3.3 0.8 0.8 9 108 0.7 0.2 - 0.10 0.37 4.6 4 0 26 0
59 Pepper Sweet Mirch Capsicum Annum 25 92.3 1.3 0.3 4.8 1.3 0.6 12 31 0.9 0.1 - 0.07 0.06 1.0 134 660 63 0
60 Pepper Hot Mirch Suruk Capsicum Frutescens 35 89.3 1.8 0.3 9.3 2.1 0.6 13 28 0.6 0.1 - 0.09 0.12 0.7 191 400 42 0
61 Pumpkin Halwa Kaddu Cucrubita Maxima 44 86.8 1.2 0.2 10.3 0.9 0.8 27 30 0.6 0.3 - 0.05 0.09 0.6 13 1500 160 0
62 Spinach Palak Spinacia Oleracea 27 92.7 2.1 0.4 4.2 0.6 1.1 76 84 4.3 0.5 7 0.13 0.40 0.6 57 4991 672 0
63 Tomato Tamatar Lycopersicum Esculentum 21 93.5 1.1 0.2 4.1 0.5 0.7 14 27 0.7 0.1 10 0.07 0.04 0.5 23 424 62 0
64 Tinda Tinda Citrulus Fistulosus 23 93.5 1.9 0.1 3.6 0.7 0.6 20 36 1.1 - - 0.07 0.01 0.4 31 192 0 0
D)
ROOTS AND TUBERS
65 Beet Root Chukander Beta Vulgaris 45 81.0 1.6 0.2 9.9 0.8 0.9 31 39 0.7 - - 0.02 0.04 0.3 7 20 678 0
66 Carrots Gajor Daucus Carota 37 82.5 0.9 0.2 9.2 0.9 0.7 42 24 1.5 0.2 8 0.05 0.05 0.7 10 8836 2813 0
67 Colocasia Arvi Colocasia Antiquorum 89 69.7 1.9 0.2 21.2 0.8 1.3 29 73 1.1 - - 0.12 0.03 0.6 3 24 0 0
68 Garlic Bulb Lehsen Allium Sativum 121 61.0 3.7 0.3 25.7 0.8 1.2 26 122 1.4 1.2 - 0.21 0.06 0.3 9 0 0 0
69 Ginger Adrak Zingiber Officinale 53 78.1 1.7 0.7 11.3 1.7 1.1 17 59 1.7 0.3 - 0.01 0.03 1.5 3 46 0 0
70 Onion Piaz Allium 44 83.1 1.4 0.2 9.8 0.7 0.6 29 47 0.7 0.2 82 0.05 0.03 0.3 10 9 0 0
71 Potato Alu Solanum Tuberosum 83 77.1 1.9 0.2 19.3 0.4 0.8 9 47 0.8 0.4 9 0.10 0.04 1.3 15 24 0 0
72 Reddish Mooli Raphanus Sativus 23 92.8 1.2 0.1 4.6 0.7 0.8 33 28 1.1 0.3 - 0.03 0.03 0.3 26 4 912 0
73 Turnip Shalgum Brassica Rapa 26 80.4 1.1 0.2 5.9 1.0 0.6 33 30 0.46 0.3 - 0.04 0.05 0.5 25 15 0 0
E)
SPICES AND CONDIMENTS
74 Caraway Ajvain Carum Capticum 377 6.4 19.1 17.5 43.8 11.9 6.5 1147 483 15.5 5.5 - 0.00 0.00 0.0 0 0 36 0
75 Cardamon Lachi Elettana Cardamomum 326 10.1 12.5 5.1 60.3 9.5 5.4 75 182 19.7 0.15 - 0.87 0.70 1.2 0 0 0 0
76 Cinnamon Dar Chenee Cinnamonum Zeylanicum 259 8.8 6.1 1.9 64.6 26.5 4.2 415 69 15.0 2.0 - 0.10 0.40 2.4 0 0 26 0
77 Cumin Seed Zera Cuminum Cyminum 336 12.8 17.6 9.6 34.2 18.7 7.1 970 431 25.3 4.8 - 0.55 0.36 2.6 3 522 127 0
78 Liquorice Root Molut Glycerrhiza Glabra 212 9.2 6.3 1.7 43.6 31.5 7.7 578 264 49.8 - - 0.00 0.00 0 0 0 0
79 Clove Loung Syzygium Aromaticum 304 9.1 8.1 8.1 63.4 9.1 6.4 705 132 5.5 1.1 - 0.10 0.18 2.1 0 253 53 0
80 Turmeric Haldi Curcuma Domestica 365 11.0 8.5 6.6 67.6 3.2 5.3 145 268 16.8 4.4 - 16.8 0.05 0.1 3 80 0 0
81 Coriander Dhunia Coriandrum Sativum 327 11.6 14.6 13.5 27.8 31.9 4.7 590 380 16.7 4.7 - 0.22 0.35 1.1 0 942 0 0
82 Pepper Black Siah Mirch Piper Nigrum 268 6.4 16.1 2.9 56.9 1.0 17.2 280 277 20.8 1.4 - 0.00 0.00 0.0 0 0 019 0
F)
FRUITS
83 Apple Seb Malus Sylvestris 57 84.7 0.4 0.3 13.9 0.8 0.3 11 10 0.6 0.1 8 0.03 0.03 0.2 8 39 5 0
84 Apricot Khubani Prunus Armeniaca 53 85.2 0.8 0.3 12.5 0.8 0.6 23 24 0.9 0.3 - 0.04 0.05 0.7 10 1667 261 0
85 Banana Ripe Kela Musa Paradisiaca 96 73.5 1.3 0.4 23.6 0.5 0.8 12 30 0.7 0.2 - 0.03 0.05 0.6 10 98 8 0
86 Black Berry Gurguray Rubus Fruticusus 64 83.0 1.1 0.5 13.0 2.5 0.6 20 27 2.8 0.3 - 0.10 0.01 12.5 9 7 16 0
87 Dates Dried Khajur Phoenix Dectylifera 293 17.7 2.9 0.5 77.3 3.3 1.8 46 68 3.0 0.2 - 0.04 0.07 1.2 2 0 2 0
88 Dates Fresh Khajur Phoenix Dectylifera 131 64.3 1.2 0.4 31.6 2.3 1.0 37 35 0.8 0.3 - 0.07 0.05 0.6 12 0 5 0
89 Fig Fresh Angeer Ficus Carica 76 80.1 1.2 0.3 17.3 1.7 0.6 82 32 2.1 0.2 - 0.06 0.05 0.5 2 82 14 0
90 Grapes Angoor Vitis Vinifera Blue 74 82.0 0.5 0.3 16.2 1.0 0.5 23 22 0.9 0.1 - 0.10 0.03 0.2 6 30 7 0
91 Grapes Angoor Vitis Vinifera Green 71 83.0 0.5 0.3 15.0 1.0 0.6 20 28 0.7 0.1 - 0.10 0.06 0.2 4 50 7 0
92 Guava Whole Amrud Psidium Guajava 73 79.9 1.0 0.4 15.3 5.6 0.6 20 26 0.9 0.2 - 0.05 0.07 1.0 217 160 79 0
93 Jaman Jaman Eugenia Jumbus 82 85.0 1.0 0.2 13.3 0.3 0.5 6 19 1.0 - - 0.00 0.01 0.2 21 0 0 0
94 Lemon Limu Citrus Limon C.V.Lisbon 30 89.4 0.7 0.7 8.5 0.7 0.4 36 19 0.4 0.1 - 0.04 0.02 0.1 52 14 3 0
95 Lichi Lichi Nephelium Litchi 62 82.8 0.9 0.2 15.3 0.2 0.5 10 29 0.3 0.1 - 0.04 0.05 0.5 40 0 0 0
96 Lime Lime C.aurantifolia C.V. Khazi 36 89.4 0.6 0.1 7.3 0.6 0.6 15 15 0.3 0.1 - 0.02 0.02 0.1 30 12 1 0
97 Lime Sweet Mitta C.aurantifolia C.V. Mitta 29 90.2 0.6 0.6 8.0 0.5 0.4 29 16 0.3 0.1 - 0.04 0.03 0.2 47 9 2 0
98 Loquat Loquat Eriobotrya Japonica 45 87.7 0.5 0.2 10.8 0.5 0.4 23 15 0.9 0.1 - 0.03 0.04 0.2 5 854 153 0
99 Mango Ripe Aam Mangifera Indica 64 81.6 0.7 0.3 15.5 0.7 0.5 12 15 0.5 0.1 - 0.06 0.05 0.6 37 1280 389 0
100 Melon Musk Sarda Cucumis Melo 29 92.0 0.7 0.2 5.4 0.4 0.6 20 16 0.9 0.1 - 0.04 0.03 0.6 30 1500 322 0
101 Melon Water Tarbuz Citrullus Vulgaris 23 93.3 0.4 0.1 5.5 0.2 0.3 6 9 0.2 0.1 - 0.03 0.03 0.2 6 180 37 0
102 Mulberry Black Shehtut Morus Nigra 76 80.8 1.4 1.0 15.4 0.9 0.7 52 32 2.7 0.1 - 0.04 0.08 0.7 29 0 3 0
103 Mandarin Kinno C.reticulate C.V Kinno 44 86.7 0.7 0.2 11.6 0.6 0.4 23 20 0.5 0.2 18 0.63 0.05 0.3 25 800 98 0
104 Mandarin Narangi C.reticulate C.V Narangi 46 87.5 0.8 0.2 10.0 0.4 0.3 28 19 0.4 0.3 18 0.06 0.03 0.3 35 1000 92 0
105 Orange Sweet Malta C.sinesis C.V. Malta 43 87.8 0.8 0.2 10.0 0.8 0.4 18 18 0.5 0.1 18 0.07 0.03 0.4 43 300 21 0
106 Peach Aru Prunus Persica 47 86.9 0.7 0.2 11.4 0.9 0.5 11 24 1.0 0.1 - 0.02 0.04 0.7 9 59 54 0
107 Pear Nashpati Pyrus Communis 58 84.8 0.6 0.2 13.4 1.3 0.3 14 21 0.6 0.1 4 0.03 0.03 0.4 6 55 2 0
108 Persimmon Amlok Diospyros kaki 68 80.7 0.8 0.3 17.0 1.1 0.5 17 22 0.4 0.1 - 0.04 0.05 0.4 21 2604 217 0
109 Pineapple Ananas Ananas Comosus 45 87.4 0.7 0.2 11.0 0.5 0.4 15 16 0.7 0.1 - 0.06 0.03 0.3 25 18 2 0
110 Plum Alucha Prunus Domestica 51 84.9 0.7 0.3 13.4 0.5 0.3 12 16 0.6 0.1 - 0.03 0.04 0.4 10 126 32 0
111 Pomegranate Anar Punica Granatum 66 81.1 1.0 0.4 16.4 2.3 0.5 15 28 0.8 0.1 - 0.06 0.05 0.4 13 19 0 0
112 Papaya Ripe Papita Carica Papaya 43 87.4 0.4 0.3 11.2 0.6 0.3 20 18 0.4 0.1 - 0.03 0.04 0.3 59 666 28 0
113 Phalsa Falsa Grewia Asiatic 78 77.8 1.6 0.5 17.9 1.2 1.1 45 39 3.2 - - 0.06 0.00 0.3 22 418 0 0
114 Strawberry Fragaria Spp. 35 90.2 0.7 0.4 7.8 1.4 0.4 26 32 0.9 0.13 - 0.04 0.04 0.3 46 40 533 0
115 Zizyphus Desi Ber Zizyphus Jujuba 79 74.8 1.6 0.4 22.4 1.1 0.7 28 31 2.4 0.2 - 0.02 0.04 0.7 66 20 15 0
116 Zizyphus Sova Ber Zizyphus Jujuba 67 82.2 1.2 0.3 15.3 0.5 0.6 12 11 2.5 0.1 - 0.02 0.04 0.7 76 21 0 0
G)
NUTS AND DRY FRUITS
117 Almond Badam Prunus Amygdalus 613 4.3 18.3 55.0 19.3 2.6 2.8 263 467 4.5 3.4 17 0.25 0.60 4.5 0 0 1 0
118 Anise Sonf Foeniculum Vulgare 345 2.1 17.4 3.5 59.6 13.6 3.8 1180 330 3.6 5.3 - 0 0 0 0 0 31 0
119 Walnut Akhrot Juglans Regia 654 3.3 17.5 63.4 13.2 1.9 1.9 94 334 2.5 3.1 - 0.45 0.09 2.4 4 0 4 0
120 Betal Nut Sipari Areca Catechu 390 11.2 4.8 10.4 65.9 13.3 1.4 293 103 4.2 - - 0.21 0.40 1.3 0 0 0 0
121 Cashew Nut Kaju Anacardium Occidentale 528 4.7 20.3 43.7 28.4 1.3 2.5 37 442 3.3 5.6 - 0.46 0.24 1.9 1 40 0 0
122 Coconut Kopra Cocos Nucifera 321 49.9 3.1 29.2 16.4 3.0 0.9 24 129 2.0 1.1 - 0.07 0.03 0.6 3 0 0 0
123 Chilgoza Roasted Chilgoza Pinus Gerardiana 572 4.7 17.3 40.0 35.2 1.0 2.4 100 375 3.1 - - 0.32 0.30 3.6 0 0 0 0
124 Pistachio Pista Pistacia Vera 590 4.2 22.5 55.7 14.1 1.7 2.6 130 420 6.0 2.2 - 0.70 0.19 1.6 0 26 55 0
125 Popy Seed Khash Khaash Papaver Somniferum 452 4.7 14.2 2.0 76.8 1.8 5.7 969 638 5.8 6.2 - 0.88 0.00 0.9 0 0 0 0
126 Peanut Mongphali Pyrus Communis 552 4.5 25.0 44.1 23.1 2.5 2.5 70 362 2.6 1.8 - 0.82 0.21 14.8 0 37 0 0
127 Sesame Seed Till Sesamum Indicum 580 5.9 19.2 51.6 17.0 3.5 3.1 694 429 16.9 7.8 - 0.77 0.41 5.3 0 60 1 0
128 Raisin Kish Mish Vitis Vinifera 312 16.8 3.1 0.8 77.1 0.7 2.0 41 78 4.1 0.3 - - 0.008 0.5 1 0 1 0
H)
DAIRY PRODUCTS
129 Butter Milk Lassi   31 93.9 0.8 1.2 0.6 0 0.2 30 30 0.8 0.4 - 0.04 0 0 0 0 8 4
130 Curd Dahi   52 90.1 2.9 3.1 3.3 0 0.7 130 95 0.3 - - 0.05 0.16 0.1 0 0 0 0
131 Cheese Paneer   35 42.4 22.4 26.7 4.2 0 4.3 545 300 2.0 3.1 27 0.05 0.40 0.3 0 400 278 105
132 Cream Balai   361 56.4 2.3 38.9 2.2 0 0.6 60 50 0.1 - 7 0.03 0.14 0.1 1 144 252 37
133 Milk Buffalo Fluid Whole     105 82.6 4.5 7.8 4.4 0 0.8 173 103 0.2 0.2 - 0.05 0.12 0.1 1 26 53 19
134 Milk Cow Fluid Whole     66 87.4 3.3 3.9 4.6 0 0.7 120 87 0.3 0.2 11 0.04 0.16 0.2 1 28 44 14
135 Milk Goat Fluid Whole     70 86.6 3.4 3.8 7.1 0 0.7 150 120 0.1 0.4 - 0.04 0.12 0.3 1 0 56 11
136 Milk Human Fluid Whole     62 86.9 1.3 3.9 7.2 0 0.2 32 19 0.2 0.2 - 0.02 0.05 0.2 5 0 64 14
137 Milk Cow Dried Skimmed     331 3.4 36.4 1.1 52.0 0 6.9 1272 1017 1.4 4.1 7 0.37 1.80 1.0 7 0 8 20
138 Milk Cow Dried Whole     446 3.7 25.2 25.1 37.2 0 5.9 938 739 0.6 3.3 - 0.28 1.36 0.9 7 0 280 97
139 Yogurt     71 83.5 3.5 1.2 5.3 0 0.9 166 142 0.4 0.6 - 0.03 0.14 0.1 0 5 30 13
140 Ice-cream     148 67.3 3.9 4.5 22.0 0 0.8 122 105 0.1 0.7 - 0.04 0.19 0.1 1 23 117 59
I)
MEAT AND MEAT PRODUCTS
141 Beef Gai ka Ghost Bos-Taurus 244 62.9 17.6 18.6 0 0 0.9 12 161 2.4 1.0 - 0.06 0.23 4.4 0 621 0 99
142 Beef Liver Kalajee Bos-Taurus 136 70.5 19.1 3.4 5.3 0 1.3 6 322 7.4 3.9 150 0.31 1.59 12.1 32 2600 12301 354
143 Beef Kidney Gurday Bos-Taurus 125 77.2 14.8 5.3 1.5 0 1.2 13 206 6.7 1.9 - 0.32 1.90 6.3 14 0 264 285
144 Beef heart Dil Bos-Taurus 112 77.6 15.9 4.4 1.3 0 1.1 6 164 4.3 2.4 - 0.41 0.32 6.7 3 8 0 140
145 Buffalo Meat Bains Ka Ghost Babalus Buffelus 123 76.4 19.0 3.2 2.0 0 1.1 12 188 3 1.9 - 0.07 0.35 4.1 0 0 0 46
146 Chicken Meat Murghi Ghost Gallus Domesticus 187 68.7 18.8 17.6 0 0 1.1 15 187 1.9 1.5 67 0.08 0.16 7.6 0 42 16 70
147 Duck Meat Batak Ghost Anas-boschas Domesticus 326 56.3 16.0 27.7 0 0 0.9 14 181 1.6 1.9 - 0.09 0.22 5.5 0 0 24 77
148 Goat Meat Bakri Ghost Capra Hirsus 164 71.5 19.6 11.2 0.1 0 1.3 10 163 2.2 4.5 - 0.16 0.18 4.5 0 0 0 84
149 Goat Liver Kalajee Capra Hirsus 152 69.7 19.2 8.3 3.4 0 1.4 8 395 5.8 - - 0.42 3.30 18 47 2850 4091 350
150 Goat Kidney Gurday Capra Hirsus 104 77.6 18.0 2.8 0.2 0 1.2 18 264 6.4 - - 0.45 1.60 8 7 0 0 0
151 Goat Heart  Dil Capra Hirsus 126 78.8 11.0 8.3 1.8 0 0.6 10 100 4.2 - - 1.50 2.01 22.7 8 0 0 0
152 Sheep Meat Domba Ghost   175 69.5 17.5 7.7 1.0 0 1.2 7 171 2.2 - - 0.13 0.19 4.5 0 0 0 98
153 Pigeon Meat Kabootar Ghost  Clumba Domesticus 171 66.8 23.2 8.5 0 0 1.2 12 290 3.4 2.7 - 0.11 0.28 5.3 0 0 28 90
154 Crab Kaikra Portunus Pelagicus 88 77.7 16.7 1.7 1.4 0 2.1 116 168 1.8 3.5 33 0.08 0.03 0.2 0 45 2 78
J)
FISH
155 Fish (Rao) Muchli Labeo Rohita 101 75.8 19.0 2.2 2.9 0 2 105 90 1.1 1.3 - 0.05 0.07 0.7 0 22 0 60
156 Fish (Promfret) Muchli Labeo Rohita 87 77.9 18.9 1.4 1.8 0 1.5 150 225 0.9 1.2 - 0.10 0.15 2.6 0 20 0 0
157 Fish (Khaga) Muchli Labeo Rohita 104 76.1 19.7 1.8 1.1 0 1.3 40 80 0.2 1.1 - 0.04 0.10 2.2 0 30 0 0
158 Fish (Shanghara) Muchli Labeo Rohita 132 72.4 21.2 3.4 1.8 0 1 36 75 0.9 1.0 - 0.08 0.12 1.8 0 40 0 0
159 Fish (Soal) Muchli Ophiocophalu S-Striatus 117 74.5 20.1 2.9 2.2 0 1.5 88 120 0.7 1.3 24 0.12 0.08 2.0 0 20 0 50
160 Fish (Surmai) Muchli Cybiuom Commersonii 103 74.4 21.0 2.2 1.8 0 1.5 92 165 1.8 1.2 - 0.13 0.20 0.8 3 30 26 0
161 Lobster Jhenga Palaemon Spp 91 78.2 18.5 1.3 0.9 0 1.5 60 214 1.0 3.0 9 0.01 0.80 3.0 2 0 28 95
162 Prawn Jhenga Penaeus Spp 96 79.5 16.5 1.3 1.1 1.1 1.5 120 217 1.0 1.3 - 0.03 0.80 3.0 0 0 11 0
163 Shrimp Jhenga Palaemonidae 102 78.1 17.0 1.0 0 0 1.5 257 267 1.6 1.2 - 0.85 0.12 2.2 1 0 18 147
K)
EGGS
164 Chiken Egg White (Raw)     50 87.8 10.5 0.1 1.4 0 0.6 09 11 0.4 0.01 - 0.01 0.30 0.1 0 0 0 0
165 Chicken Egg Yolk (Raw)     350 51.4 16.1 31.0 0.5 0 1.8 150 538 6.5 3.1 - 0.23 0.42 0.1 0 626 584 1281
166 Chicken Egg Whole (Raw)     155 72.2 12.2 11.2 0.8 0 1.0 54 210 2.7 1.1 - 0.10 0.29 0.1 0 224 191 425
167 Chiken Egg Boiled     163 74.3 12.8 11.7 0.8 0 0.0 63 227 3.2 1.1 - 0.10 0.37 0.1 0 0 168 424
168 Duck Egg White (Raw)     53 87.1 10.5 0.1 1.6 0 0.7 05 07 0.0 1.4 - 0.00 0.00 0.2 0 0 0 0
169 Duck Egg Yolk (Raw)     365 47.9 13.4 32.1 4.8 0 1.8 145 326 5.0 3.2 - 0.51 0.91 0.2 0 695 1992 0
170 Duck Egg Whole (Raw)     183 68.0 12.8 13.5 4.3 0 1.2 56 204 2.9 1.4 - 0.15 0.35 0.2 0 198 420 884
171 Duck Egg Boiled     193 71.3 13.2 14.2 0.7 0 0.0 63 220 3.6 1.2 - 0.13 0.34 0.2 0 0 467 0
L)
FATS AND OILS
172 Butter     721 16.5 0.8 80.6 1.1 0 0.5 25 22 0.2 0.1 26 0.01 0.12 0.1 0 480 754 219
173 Ghee     874 0.5 0.3 99.1 0.0 0 0.1 2 3 0.0 - - 0.00 0.00 0.0 0 450 576 0
174 Ghee (Buffalo)     900 0.2 0.2 99.5 0.0 0 0.1 0 0 0.0 - - 0 0 0 0 570 590 80
175 Lard (Raw)     899 0 0.2 99.9 0 0 0 0 0 0 0.1 - 0 0 0 0 0 0 95
176 Dalda (Hydrogenated Oil)     892 0 0 100 0 0 0 0 0 0 - - 0 0 0 0 0 0 0
177 Corn Oil     900 0 0 100 0 0 0 0 0 0 0 - 0 0 0 0 0 0 0
178 Soybean     887 0.1 0 99.9 0 0 0 0 0 0 0.02 - 0 0 0 0 0 0 0
179 Sunflower Oil     900 0 0 100 0 0 0 0 0 0 - - 0 0 0 0 0 0 0
180 Coconut Oil     884 0 0 99.9 0 0 0 2 3 0 0 - 0 0 0 0 0 0 0
181 Cotton Oil     882 0 0 100 0 0 0 0 0 0 0 - 0 0 0 0 0 0 0
182 Olive Oil     900 0 0 99.9 0 0 0 0 0 0 0.1 - 0 0 0 0 0 0 0
183 Groundnut Oil     882 0 0 100 0 0 0 0 0 0 0 - 0 0 0 0 0 0 0
184 Sesame Oil     886 0.1 0.2 99.9 0.1 0 0 10 5 0.1 0 - 0.01 0.07 0.1 0 0 0 0
M)
SUGARS, SWEETS AND BEVERAGES
185 Sugar White     390 0.4 0 0 99.5 0 0.1 6 1 0.6 0 2 0 0 0 0 0 0 0
186 Sugar Brown     371 2.7 0 0 95.8 0 1.5 80 30 2.8 2.9 2 0.01 0.03 0.2 0 0 0 0
187 Gur     310 5.9 0.2 0 90.1 0 3.6 45 40 3.1 0 2 0 0 0 3 0 0 0
188 Honey     310 14.8 0.3 0.2 81.5 0.1 0.2 6 11 0.9 0.4 - 0.01 0.04 0.2 0 0 0 0
189 Barfi     384 3.4 1.5 0.8 92.2 2.5 0.9 76 15 1.7 0.2 - 0 0 0 0 0 0 0
190 Jaleebe     395 10.8 0.8 9.8 77.6 1.2 0.4 70 14 1.6 0 - 0 0 0 0 0 0 0
191 Koa (Whole Buffalo Milk)     401 35.6 14.6 31.2 15.5 0 3.1 650 420 5.8 - - 0 0 0 0 0 0 0
192 Halwa Sohen     481 2.4 0.3 19.9 76.3 7.9 0.1 8 7 1.0 - - 0 0 0 0 0 0 0
193 Carbonated Beverages Pepsi, Coke, 7-UP     39 90.2 0 0 9.8 0 0 0 0 0 0.01 3 0 0 0 0 0 0 0
194 Lemon Juice     43 89.4 0.3 0 10 0 0.3 6 18 0.1 0.1 - 0.02 0 0.1 5 0 2 0
195 Mango Juice     74 85.5 0.4 0.4 12.8 0.5 0.4 14 16 1.3 0.2 - 0.08 0.06 0.5 0 0 0 0
196 Coffee Instant (Dry Powder)     134 2.6 0 0 35 0 9.7 179 383 5.6 0.4 - 0 0.21 30.6 0 0 0 0