Generic Recipes were collected from all the PHC areas (mostly rural population) and from different socio-economic groups. Generic recipe data was collected from Home Visit Research Assistants (HVRAs), Accredited Social Health Activists (ASHAs) and WF study participants in their home.
PROCESS OF GENERIC RECIPE DATA COLLECTION
- All the generic recipes commonly used in the study area were listed (114 total recipes).
- Separate recipe form was used for each recipe.
- Specific ‘generic’ name of the mixed dish/beverage entered at the top of the form
- All ingredients recorded on separate lines, including the water added to the recipe in the first column.
- Detailed description and cooking method was included in the second column.
- Amount of raw ingredient used in the recipe was mentioned in the third column
- In the last column weight of the raw ingredient in the recipe was recorded in grams.
- 5–10 recipes were collected and recorded for each dish/beverage in separate recipe forms. Up to 10 recipes were collected if the dish/beverage is commonly consumed.
Recipe Form (Image 1.1)
Name of the Generic Recipe:
1 Ingredient | 2 Description of ingredient and cooking method | 3 Amount of raw ingredient in recipe (grams, mLs, spoons, cups, size, etc.) | 4 Weight of raw ingredient in recipe (grams) |
---|---|---|---|
Entry of Generic Recipe Data in Excel File
- New Excel document was created for each generic recipe.
- All the raw ingredients from all the recipes for each specific dish/drink were listed.
- Gram weight for each raw ingredient for each recipe were entered in the corresponding row.
- Proportion of each raw ingredient per 100 g for each recipe was calculated using the general formula = Grams of ingredient × 100/Sum total of all the ingredients in that specific recipe
- Median amount of each ingredient contributed from all the recipes was calculated.
- This value is adjusted to per 100 g for each ingredient using the formula:= Median ingredient amount × (100/median total of all ingredients)
Constructing the Generic Recipe of Ingredients in the Dish (Poha) from Generic Recipe Form
Image 1.2 |
Poha or Avalakki | Recipe 1 | Recipe 2 | Recipe 3 | Recipe 4 | Recipe 5 | Recipe 6 | Recipe 7 | Recipe 8 | Recipe 9 | Recipe 10 |
---|---|---|---|---|---|---|---|---|---|---|
Ingredients | ||||||||||
Rice flakes | 145 | 247 | 250 | 285 | 67 | 160 | 125 | 227 | 177 | 165 |
Cumin seeds | 1 | 2 | 4 | 2 | 2 | 1 | 1 | 1 | 2 | |
Mustard seeds | 2 | 3 | 2 | 3 | 1 | 1 | 2 | 2 | 1 | |
Soyabean oil | ||||||||||
Sunflower oil | ||||||||||
Groundnut oil | 37 | 59 | 41 | 89 | 33 | 24 | 42 | 35 | 30 | 30 |
Onion (big) | 98 | 142 | 73 | 65 | 18 | 108 | 48 | 56 | 75 | 65 |
Tomato (tender) | 96 | 20 | ||||||||
Chillies (green) | 10 | 12 | 7 | 13 | 8 | 16 | 20 | 16 | 12 | 11 |
Groundnut (raw) | 36 | 80 | 76 | 22 | 14 | 20 | 32 | 32 | ||
Coriander leaves | 7 | 20 | 9 | 3 | 8 | 4 | 7 | 5 | ||
Sugar | 13 | 4 | 10 | 6 | 5 | 11 | ||||
Lemon | 8.816 | 16.53 | 16.53 | 17.63 | 7.714 | 16.53 | ||||
Salt (iodised) | 3 | 4 | 4 | 4 | 2 | 3 | 3 | 4 | 3 | 3 |
Curry leaves | 2 | 5 | 1 | 1 | 1 | 2 | 1 | |||
Bengal gram (roasted) | 6 | 7 | 16 | 5 | 13 | 8 | ||||
Water | 325 | 90 | ||||||||
Groundnut (roasted) | 21 | |||||||||
Coconut (dry) | 32 | 14 | ||||||||
Black gram dhal | ||||||||||
Turmeric | 2 | 1 | 1 | 1 | 1 | 15 | 1 | 0.5 | ||
394 | 534.8 | 503.53 | 579.53 | 490 | 408.63 | 308 | 484 | 357.71 | 343.03 |
Constructing the Generic Recipe of Ingredients in the Beverage (Tea) from Generic Recipe Form
Image 1.3 |
Tea | Recipe 1 | Recipe 2 | Recipe 3 | Recipe 4 | Recipe 5 | Recipe 6 | Recipe 7 | Recipe 8 | Recipe 9 | Recipe 10 |
---|---|---|---|---|---|---|---|---|---|---|
Ingredients | ||||||||||
Milk | ||||||||||
Water | 230 | 100 | 350 | 400 | 150 | 200 | 180 | |||
Tea powder | 28 | 7 | 6 | 8 | 6 | 4 | 7 | |||
Sugar | 70 | 23 | 50 | 84 | 40 | 24 | 84 | |||
Milk (buffalo's) | 128.87 | 103.1 | 206.2 | 288.68 | 92.79 | 92.79 | 82.48 | |||
Milk (cow's) | ||||||||||
Cardamom | 0.5 | 0.5 | 1 | |||||||
456.87 | 233.6 | 612.7 | 780.68 | 288.79 | 321.79 | 353.48 | 0 | 0 | 0 |
Estimating Weight Equivalents (Adjusted/100 g) from Generic Recipe
Image 1.4 |
Poha or Avalakki | Recipe 1 | Recipe 2 | Recipe 3 | Recipe 4 | Recipe 5 | Recipe 6 | Recipe 7 | Recipe 8 | Recipe 9 | Recipe 10 | Median | Generic recipe (adjusted/100 g) | Poha or Avalakki |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Rice flakes | 36.80 | 46.18 | 49.65 | 49.18 | 13.67 | 39.16 | 40.58 | 46.90 | 49.48 | 48.10 | 46.54 | 52.29 | Rice flakes |
Cumin seeds | 0.25 | 0.37 | 0.00 | 0.69 | 0.41 | 0.49 | 0.32 | 0.21 | 0.28 | 0.58 | 0.35 | 0.39 | Cumin seeds |
Mustard seeds | 0.51 | 0.56 | 0.00 | 0.35 | 0.61 | 0.24 | 0.32 | 0.41 | 0.56 | 0.29 | 0.38 | 0.43 | Mustard seeds |
Soyabean oil | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | Soyabean oil |
Sunflower oil | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | Sunflower oil |
Groundnut oil | 9.39 | 11.03 | 8.14 | 15.36 | 6.73 | 5.87 | 13.64 | 7.23 | 8.39 | 8.75 | 8.57 | 9.62 | Groundnut oil |
Onion (big) | 24.87 | 26.55 | 14.50 | 11.22 | 3.67 | 26.43 | 15.58 | 11.57 | 20.97 | 18.95 | 17.27 | 19.40 | Onion (big) |
Tomato (tender) | 24.37 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 6.49 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | Tomato (tender) |
Chillies (green) | 2.54 | 2.24 | 1.39 | 2.24 | 1.63 | 3.92 | 6.49 | 3.31 | 3.35 | 3.21 | 2.87 | 3.23 | Chillies (green) |
Groundnut (raw) | 0.00 | 6.73 | 15.89 | 13.11 | 0.00 | 5.38 | 4.55 | 4.13 | 8.95 | 9.33 | 6.06 | 6.81 | Groundnut(raw) |
Coriander leaves | 0.00 | 1.31 | 3.97 | 1.55 | 0.61 | 0.00 | 2.60 | 0.83 | 1.96 | 1.46 | 1.38 | 1.55 | Coriander leaves |
Sugar | 0.00 | 2.43 | 0.79 | 1.73 | 0.00 | 1.47 | 1.62 | 0.00 | 0.00 | 3.21 | 1.13 | 1.27 | Sugar |
Lemon | 0.00 | 1.65 | 3.28 | 2.85 | 0.00 | 4.31 | 0.00 | 0.00 | 2.16 | 4.82 | 1.90 | 2.14 | Lemon |
Salt (iodised) | 0.76 | 0.75 | 0.79 | 0.69 | 0.41 | 0.73 | 0.97 | 0.83 | 0.84 | 0.87 | 0.78 | 0.87 | Salt (iodised) |
Curry leaves | 0.00 | 0.00 | 0.40 | 0.86 | 0.20 | 0.00 | 0.32 | 0.21 | 0.56 | 0.29 | 0.25 | 0.28 | Curry leaves |
Bengal gram (roasted) | 0.00 | 0.00 | 1.19 | 0.00 | 1.43 | 3.92 | 1.62 | 2.69 | 2.24 | 0.00 | 1.31 | 1.47 | Bengal gram (roasted) |
Water | 0.00 | 0.00 | 0.00 | 0.00 | 66.33 | 0.00 | 0.00 | 18.60 | 0.00 | 0.00 | 0.00 | 0.00 | Water |
Groundnut (roasted) | 0.00 | 0.00 | 0.00 | 0.00 | 4.29 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | Groundnut (roasted) |
Coconut (dry) | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 7.83 | 4.55 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | Coconut (dry) |
Black gram dhal | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | Black gram dhal |
Turmeric | 0.51 | 0.19 | 0.00 | 0.17 | 0.00 | 0.24 | 0.32 | 3.10 | 0.28 | 0.15 | 0.22 | 0.24 | Turmeric |
100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 89.00 | 100.00 |
Estimating Weight equivalents (Adjusted/100g) from Generic Recipe
Image 1.5 |
Ingredients Adjusted/ 100 g | Recipe 1 | Recipe 2 | Recipe 3 | Recipe 4 | Recipe 5 | Recipe 6 | Recipe 7 | Median | Generic Recipe (Adjusted/100 g) | Tea |
---|---|---|---|---|---|---|---|---|---|---|
Water | 50.34 | 42.81 | 57.12 | 51.24 | 51.94 | 62.15 | 50.92 | 51.24 | 53.31 | Water |
Tea Powder-Bateli | 6.13 | 3.00 | 0.98 | 1.02 | 2.08 | 1.24 | 1.98 | 1.98 | 2.06 | Tea Powder-Bateli |
Sugar | 15.32 | 9.85 | 8.16 | 10.76 | 13.85 | 7.46 | 23.76 | 10.76 | 11.20 | Sugar |
Milk, Buffalo's | 28.21 | 44.14 | 33.65 | 36.98 | 32.13 | 28.84 | 23.33 | 32.13 | 33.43 | Milk, Buffalo's |
Cardamom | 0.00 | 0.21 | 0.08 | 0.00 | 0.00 | 0.31 | 0.00 | 0.00 | 0.00 | Cardamom |
100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 96.11 | 100.00 |
CONSTRUCTION OF FOOD COMPOSITION TABLE (FCT)
Indian site-specific Excel FCT was constructed using nationally validated FCT (Nutrition values of Indian Foods) data and augmenting it with other validated FCT data, wherever necessary.
Excel columns were named for:
- Food code, specific to food/generic recipe
- Food name(s) in the local language
- Food name and description in English
- Food Groups. e.g. legumes and nuts mentioned as Food group 2
- Factors and nutrient values (with units), with one Column for each of—Water (% moisture), Energy (kcal), Protein (g), Total lipid (Fat) (g), Carbohydrate (g), Fiber (g), Fatty Acids, total saturated (g), Fatty Acids, total monounsaturated (g), Fatty Acids, total polyunsaturated (PUFA) (g), Calcium (mg), Iron (mg), Zinc (mg), Vitamin B1 (Thiamine) (mg), Vitamin B2 (Riboflavin) (mg), Vitamin B6 (Pyridoxal phosphate, PLP) (mg), Dietary folate equivalent (DFE) (μg), Vitamin B12 (Cobalamin) (μg), Vitamin C (Ascorbic acid) (mg), Vitamin A, RAE (μg), Total Choline (mg), Betaine (mg), Phytate (mg).
Image 1.6: Excel FCT columns |
Food code | Food name (Local) | Food name (English) | Food groups | Moisture (%) | Energy (kcal) | Protein (g) | Total lipid (Fat) (g) | CHO (g) | Fiber (g) | Fatty acids total saturated (g) | Fatty acids total monounsaturated (g) | Fatty acids total polyunsaturated (PUFA)(g) | Ca (mg) | Iron (mg) |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Zinc (mg) | Vit B1 (Thiamine) (mg) | Vit B2 (Riboflavin) (mg) | Vit B6 (Pyridoxal phosphate PLP)(mg) | Dietary folate equivalent (DFE)(µg) | Vit B12 (Cobalamin) (µg) | Vit C (Ascorbic acid) (mg) | Vit A RAE μg | Total choline (mg) | Betaine (mg) | Phytate (mg) | Comments |
---|---|---|---|---|---|---|---|---|---|---|---|
FOODS AND FOOD GROUPS
List of all commonly consumed foods in the selected Primary Health Centers areas was prepared. All the single foods and mixed dishes (with ingredients) were included in the list. Only water was omitted in the FCT.
List of foods/ingredients were entered by food group, with one item/row and following the alphabetical order while enlisting in each of the following 13 food groups.
The following 13 food groups were included in the FCT:
01 = Starchy staples, e.g. Wheat, Rice, Maize, Roti, Chapatis, etc.
02 = Legumes and Nuts
03 = Milk and Dairy products
04 = Organ meats, e.g. liver, kidney, etc.
05 = Eggs
06 = Flesh foods (e.g. meat or poultry)
07 = Fish and miscellaneous small animal protein
08 = Vitamin-A-rich vegetables and fruits (i.e. 60 or more RAE/100 g)
09 = Other fruits and vegetables
10 = Fats and Oils
11 = Sweets, sugar, and syrups (also included are sweet snacks, cakes, etc.)
12 = Beverages (e.g. Coffee, Tea, Carbonated drinks)
13 = Miscellaneous (e.g. Spices, Fast foods)
COMPILING THE FCT
- Nutrient values for the specific foods were carefully entered into the Excel FCT from the nationally available FCT- Nutritive Value of Indian Foods. For missing foods in National FCT, nutrient data was imputed from another FCT (mostly Bangladesh FCT, World Food Programme (WFP).
- Units for the nutrients in the national FCT were checked and appropriate conversions were made when they did not match.For example:
- Retinol activity equivalent (RAE) units (μg) was used for vitamin A activity in foods as per recommendations from IOM (2001) and following formula was used.RAE (μg) = Retinol (μg) + (β-carotene (μg)/12.0) + (other provitamin A carotenoids (μg)/24.0)
- Dietary folate equivalent (DFE) units (μg) was calculated by this formula.DFE (μg) = Food folate (μg/100 g) + (1.7 × μg synthetic folic acid)
- FCTs were checked for nutrient values for cooked foods (or ‘foods as consumed’) and if available they were used as they are already adjusted for nutrient retention factors and yield factors.
- If the nutrient values of cooked foods are available from the national or other FCT and are consumed in the local diet cooked, these nutrient values were listed on a separate new row in the Excel FCT, labeled as “ingredient name, specifying cooking method”. For example: for “rice, white, raw”; a new food item labeled, as “rice, white, boiled”8
- Nutrient values recorded on the Excel FCT were checked again and ensured that they are:
- Specific for that food and form (raw or cooked)
- The unit as specified for that nutrient (e.g., mg, g, RAE, etc.)
- The exact value (with decimal place) entered correctly
Calculations for Imputing Missing FCT Nutrient Values
In order to calculate all the energy and nutrient values correctly, every cell was checked to ensure that it contain a value on the FCT. If the nutrient is not present in any detectable amount in that food, then a zero value “0” was entered in that cell.
If the food is missing from the national FCT, then the identical food was found on another FCT, mostly Bangladesh FCT was used as it is from within the region. Sometimes, the USDA (2012), or the World Food Program were used (Bunch & Murphy 1997).
For a missing food, all factors, including moisture, energy and nutrients were directly imputed. Any ‘blank’ cell or missing nutrient values were replaced with an imputed nutrient value for the same or similar food from another validated FCT.
Specific nutrient value imputed from a borrowed FCT was adjusted for the difference in the moisture content of the food in the Excel FCT.
The general formula for calculating the missing nutrient value used is:
Available nutrient value from borrowed FCT × (100 – moisture content of food from Excel
FCT)/(100 – moisture content of the food from the borrowed FCT)
For Choline and Betaine: The USDA Database for the Choline Content of Common Foods, Release 2, 2008 was used wherever Choline and Betaine values were not available on the national FCT.
Conversion of Nutrient Values from Raw Foods to Cooked Foods
The nutrient values of foods included in Indian FCT are raw food values. The nutrient values for cooked foods was calculated from data on raw food.
These ‘cooked’ values were adjusted for changes due to cooking including:
- Yield factors, i.e. losses or gains in the weight of the food as a result of cooking (Bergström 1994, Bognár 2002). For example, yield factors are used to account for the increased absorption of water cooking dry beans or rice.
- Nutrient retention factors, which account for changes in the nutrient content of foods based on the cooking method (USDA Table of Nutrient Retention Factors, Release 6, 2007).Using the specific nutrient content for the raw food from the borrowed FCT, recording the yield factor (Food-specific yield factor) and recording the average nutrient retention factor (USDA table of Nutrient Retention), nutrient content of 100 g for the specific cooked food was calculated as:= Specific nutrient content of raw food × nutrient retention factor (%)/yield factor (%)
Inclusion of Generic Recipes on the Excel FCT
All the ingredients from the generic recipes, except water, were included on the Excel FCT in the form (e.g. raw or cooked) in which the recipe is consumed.9
Calculating the Energy and Nutrient Values for Each Generic Recipe (per 100 g)
For each generic recipe:
- Specific generic recipe food name was entered in the local language description provided in English.
- Exact ingredient from the Excel FCT were copied and pasted into the new row for the corresponding ingredient in the recipe.
- Although, generic recipes contain the raw ingredients of the recipe, the cooked values were entered here whenever the dish or beverage is cooked for consumption, since the cooked foods account for the nutrient retention and yield factors.
- Copying and pasting for each ingredient into a separate row from the Excel FCT was continued till all the ingredients were entered.
- Water was the only ingredient that was omitted from the recipe.
- For each of the ingredient, contribution per 100 g of that ingredient to the overall recipe was entered.
- For example, from the generic recipe for 100 g of Tea, the ingredients are: 33.43 g Milk, boiled; 11.20 g Sugar; and 2.06 g Tea Powder.
- In other words, values in the cells for the generic Tea ingredients, the contribution of Boiled Milk per 100 g is = 33.43; Sugar = 11.20; and Tea powder = 2.06
- In the new row, the cumulative contribution for each macronutrient and micronutrient were calculated based on the energy or nutrient value per 100 g of each ingredient multiplied by the percentage contribution (i.e., contribution/100 g) of each ingredient to the recipe.The formula entered into the cell for the cumulative sum for energy:= (energy value per 100 g of the 1st ingredient × the percentage contribution of the 1st ingredient) + (energy value per 100 g of the 2nd ingredient × the percentage contribution of the 2nd ingredient) + (energy value per 100 g of the 3rd ingredient × percentage contribution of the 3rd ingredient), etc.For example, in order to calculate the cumulative sum for the energy value of Tea:
- The energy content per 100 g of Boiled Milk (i.e. 104), for Sugar (i.e. 398), and for Tea Powder (i.e. 315) were entered.
- The percentage contribution of Boiled Milk to the overall recipe = 0.3343
- The percentage contribution of Sugar = 0.1120
- The percentage contribution of Tea powder = 0.0206
Following equation was entered in the cumulative energy cell for Generic Recipe Tea:
= (Corresponding energy value cell/100 g of Boiled Milk × 0.3343) + (Corresponding energy value cell/100 g of Sugar × 0.1120) + (Corresponding energy value cell/100 g of Tea powder × 0.0206)
= (104 × 0.3343) + (398 × 0.1120) + (315 × 0.0206) i.e. 85.83.
- Calculations were double-checked for accuracy of the cumulative energy cell. The mouse was dragged from the bottom left-hand corner of the energy cell across the row to “instantly” calculate the cumulative values for all the nutrients in the recipe.
- After calculating the cumulative values for the generic recipe for every nutrient, then the “cumulative” row was copied and pasted into a new inserted row in the Excel FCT in the appropriate food group. The most appropriate food group was based on the highest contributing food item (excluding water) to that generic recipe.
Image 1.7 |
Generic recipe names | Ingredients/100 g | Food group | Water (% moisture) | Energy (kcal) | Protein (g) | Total lipid (Fat) (g) | CHO (g) | Fiber (g) | Fatty acids total saturated (g) | Fatty acids total monounsaturated (g) | Fatty acids total polyunsaturated (PUFA)(g) |
---|---|---|---|---|---|---|---|---|---|---|---|
Buffalo Milk Tea | |||||||||||
Milk, buffalo, cooked, boiled | 33.43 | 03 = Milk and dairy products | 104 | 4.3 | 7.1 | 6.2 | 0.0 | 4.3 | 2.0 | 0.2 | |
Sugar, White | 11.20 | 11 = Sweets, sugars and syrups | 0.4 | 398 | 0.1 | 0.0 | 99.5 | 0.0 | 0.0 | 0.0 | 0.0 |
Tea Powder-Bateli | 2.06 | 12 = Beverages | 5.1 | 315 | 20.2 | 0.0 | 58.7 | 8.5 | 0.0 | 0.0 | 0.0 |
Buffalo milk tea | 86 | 1.9 | 2.4 | 14.4 | 0.2 | 1.4 | 0.7 | 0.1 |
Generic recipe names | Ingredients/ 100 g | Food group | Ca (mg) | Iron (mg) | Zinc (mg) | Vit B1 (Thiamine) (mg) | Vit B2 (Riboflavin) (mg) | Vit B6 (Pyridoxal phosphate PLP)(mg) | Dietary folate equivalent (DFE)(µg) | Vit B12 (Cobalamin) (µg) | Vit C (Ascorbic acid) (mg) |
---|---|---|---|---|---|---|---|---|---|---|---|
Buffalo milk tea | |||||||||||
Milk, buffalo, cooked, boiled | 33.43 | 03 = Milk and dairy products | 157 | 0.0 | 0.5 | 0.0 | 0.2 | 0.0 | 5.4 | 0.4 | 0.9 |
Sugar, White | 11.20 | 11 = Sweets, sugars and syrups | 12 | 0.2 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 |
Tea Powder- Bateli | 2.06 | 12 = Beverages | 118 | 2.3 | 1.7 | 0.0 | 1.0 | 0.4 | 103.0 | 0.0 | 0.0 |
Buffalo milk tea | 56 | 0.1 | 0.2 | 0.0 | 0.1 | 0.0 | 3.9 | 0.1 | 0.3 |
Image 1.8 |
Generic recipe names | Ingredients/100 g | Food group | Vit A RAE (µg) | Total Choline (mg) | Betaine (mg) | Phytate (mg) | Comments (source of FCT values, calculation procedure) | ||
---|---|---|---|---|---|---|---|---|---|
Buffalo Milk Tea | |||||||||
Milk, buffalo, cooked, boiled | 33.43 | 03 = Milk and dairy products | 64 | 13.5 | 0.6 | 0 | USDA: Milk, heated approx 10 min_reten code_2151, pg 5 | ||
Sugar, White | 11.20 | 11 = Sweets, sugars and syrups | 0 | 0.0 | 0.0 | 0 | NIN_439_pg 58 | WFP sugar cane - row 1642 | Choline - USDA_19335; Betaine - assumed 0 |
Tea Powder-Bateli | 2.06 | 12 = Beverages | 0 | 118.3 | 1.0 | 0 | USDA_14366 | WFP Tea - row 1693 | Betaine - USDA_98015 (from 2008), adjusted moisture |
Buffalo milk tea | 21 | 7.0 | 0.2 | 0.0 |
Image 1.9 Poha or Avalakki |
Generic recipe names | Ingredients/100 g | Food group | Water (% moisture) | Energy (kcal) | Protein (g) | Total lipid (Fat) (g) | CHO (g) | Fiber (g) | Fatty acids total saturated (g) | Fatty acids total monounsaturated (g) |
---|---|---|---|---|---|---|---|---|---|---|
Poha | ||||||||||
Rice flakes, white grain, water soaked | 52.29 | 01 = Starchy staples | 73.2 | 105 | 2.0 | 2.4 | 23.0 | 0.9 | 0.6 | 0.9 |
Onions, yellow, sauteed | 19.40 | 09 = Other fruits and vegetables | 80.0 | 132 | 1.0 | 10.8 | 7.9 | 1.7 | 1.5 | 2.2 |
Groundnut Oil | 9.62 | 10 = Fats and oils | 0.0 | 884 | 0.0 | 100.0 | 0.0 | 0.0 | 16.9 | 46.2 |
Peanuts, all types, oil-roasted, with salt | 6.81 | 02 = Legumes and nuts | 1.5 | 599 | 28.0 | 52.5 | 15.3 | 9.4 | 8.7 | 26.0 |
Peppers, hot chilli, green, cooked, fried | 3.23 | 09 = Other fruits and vegetables | 46 | 2.3 | 0.2 | 10.9 | 1.7 | 0.0 | 0.0 | |
Lemon | 2.14 | 08 = Vitamin-A-rich vegetables and fruits | 89.0 | 29 | 1.1 | 0.3 | 9.3 | 2.8 | 0.0 | 0.0 |
Coriander leaves, cooked, fried | 1.55 | 08 = Vitamin-A-rich vegetables and fruits | 24 | 2.3 | 0.6 | 3.9 | 3.0 | 0.0 | 0.3 | |
Bengal Gram, whole, boiled (without salt) | 1.47 | 02 = Legumes and nuts | 60.2 | 164 | 8.9 | 2.6 | 27.4 | 7.6 | 0.3 | 0.6 |
Sugar, White | 1.27 | 11 = Sweets, sugar and syrups | 0.4 | 398 | 0.1 | 0.0 | 99.5 | 0.0 | 0.0 | 0.0 |
Salt | 0.87 | 13 =Miscellaneous (spices, fast foods) | 0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | |
Mustard seeds, roasted | 0.43 | 13 =Miscellaneous (spices, fast foods) | 541 | 24.5 | 45.9 | 17.8 | 13.8 | 8.7 | 14.3 | |
Cumin seeds, roasted | 0.39 | 13 =Miscellaneous (spices, fast foods) | 375 | 17.8 | 22.3 | 44.2 | 10.5 | 1.5 | 14.0 | |
Curry leaves, cooked, fried | 0.28 | 08 =Vitamin-A-rich vegetables and fruits | 115 | 6.5 | 3.1 | 19.9 | 7.8 | 0.2 | 0.4 | |
Turmeric, ground | 0.24 | 13 =Miscellaneous (spices, fast foods) | 12.8 | 312 | 9.7 | 3.3 | 67.1 | 22.7 | 1.8 | 0.5 |
Poha | 221 | 3.6 | 16.9 | 17.3 | 1.9 | 2.9 | 7.2 |
Image 1.10 |
Generic recipe names | Ingredients/100 g | Food group | Fatty acids total polyunsaturated (PUFA)(g) | Ca (mg) | Iron (mg) | Zinc (mg) | Vit B1 (Thiamine) (mg) | Vit B2 (Riboflavin) (mg) | Vit B6 (Pyridoxal phosphate PLP) (mg) | Dietary folate equivalent (DFE) (µg) |
---|---|---|---|---|---|---|---|---|---|---|
Poha | ||||||||||
Rice flakes, white grain, water soaked | 52.29 | 01 = Starchy staples | 0.9 | 8 | 2.0 | 0.40 | 0.06 | 0.01 | 0.45 | 12 |
Onions, yellow, sauteed | 19.40 | 09 = Other fruits and vegetables | 5.5 | 20 | 0.3 | 0.21 | 0.05 | 0.41 | 0.21 | 2 |
Groundnut Oil | 9.62 | 10 = Fats and oils | 32.0 | 0 | 0.3 | 0.01 | 0.00 | 0.00 | 0.00 | 0 |
Peanuts, all types, oil-roasted, with salt | 6.81 | 02 = Legumes and nuts | 15.3 | 61 | 1.5 | 3.28 | 0.09 | 0.89 | 0.46 | 120 |
Peppers, hot chilli, green, cooked, fried | 3.23 | 09 = Other fruits and vegetables | 0.1 | 21 | 1.4 | 0.34 | 0.09 | 0.10 | 0.30 | 21 |
Lemon | 2.14 | 08 = Vitamin-A-rich vegetables and fruits | 0.1 | 26 | 0.6 | 0.06 | 0.04 | 0.02 | 0.08 | 11 |
Coriander leaves, cooked, fried | 1.55 | 08 = Vitamin-A-rich vegetables and fruits | 0.0 | 71 | 1.9 | 0.53 | 0.06 | 0.16 | 0.15 | 56 |
Bengal Gram, whole, boiled (without salt) | 1.47 | 02 = Legumes and nuts | 1.2 | 49 | 2.9 | 1.53 | 0.12 | 0.06 | 0.14 | 172 |
Sugar, White | 1.27 | 11 = Sweets, sugar and syrups | 0.0 | 12 | 0.2 | 0.00 | 0.00 | 0.00 | 0.00 | 0 |
Salt | 0.87 | 13 = Miscellaneous (spices, fast foods) | 0.0 | 45 | 0.1 | 0.00 | 0.00 | 0.00 | 0.00 | 0 |
Mustard seeds, roasted | 0.43 | 13 = Miscellaneous (spices, fast foods) | 20.9 | 43 | 15.0 | 7.50 | 0.18 | 0.30 | 0.21 | 46 |
Cumin seeds, roasted | 0.39 | 13 = Miscellaneous (spices, fast foods) | 3.3 | 931 | 66.4 | 4.80 | 0.53 | 0.31 | 0.41 | 8 |
Curry leaves, cooked, fried | 0.28 | 08 = Vitamin-A-rich vegetables and fruits | 1.9 | 883 | 1.0 | 0.21 | 0.08 | 0.21 | 0.72 | 85 |
Turmeric, ground | 0.24 | 13 = Miscellaneous (spices, fast foods) | 0.8 | 168 | 55.0 | 4.50 | 0.06 | 0.15 | 0.11 | 20 |
Poha | 5.8 | 23 | 1.8 | 0.58 | 0.06 | 0.16 | 0.33 | 20 |
Image 1.11 |
Generic recipe names | Ingredients/100 g | Food group | Vit B12 (Cobalamin) (µg) | Vit C (Ascorbic acid) (mg) | Vit A RAE (µg) | Total Choline (mg) | Betaine (mg) | Phytate (mg) | Comments (source of FCT values, calculation procedure) | ||
---|---|---|---|---|---|---|---|---|---|---|---|
Rice flakes, white grain, water soaked | 52.29 | 01 = Starchy staples | 0.00 | 0.0 | 0 | 1.8 | 0.3 | 786 | BanglFCT_01_0011 | WFP: Rice flakes row 1462 | Choline and Betaine USDA_20045, adjusted moisture |
Onions, yellow, sauteed | 19.40 | 09 = Other fruits and vegetables | 0.00 | 1.8 | 0 | 6.5 | 0.1 | 0 | USDA_11286 | ||
Groundnut Oil | 9.62 | 10 = Fats and oils | 0.00 | 0.0 | 0 | 0.1 | 0.0 | 0 | USDA_04042 | WFP: Peanut oil – row 1303 | |
Peanuts, all types, oil-roasted, with salt | 6.81 | 02 = Legumes and nuts | 0.00 | 0.8 | 0 | 65.3 | 0.4 | 1760 | USDA_16089 | ||
Peppers, hot chilli, green, cooked, fried | 3.23 | 09 = Other fruits and vegetables | 0.00 | 236.9 | 61 | 11.5 | 0.2 | 40 | USDA: VEG, OTHER, STIR FRY_reten code_3785, pg 10 | ||
Lemon | 2.14 | 08 = Vitamin-A-rich vegetables and fruits | 0.00 | 53.0 | 1 | 5.1 | 0.2 | 0 | USDA_ 09150 | WFP: Lemon - row 1016 | USDA_09150; Betaine - USDA_09160; adjusted moisture |
Coriander leaves, cooked, fried | 1.55 | 08 = Vitamin-A-rich vegetables and fruits | 0.00 | 24.4 | 323 | 13.6 | 0.4 | 74 | USDA: VEG, GREENS, STIR FRY_reten code_3015, pg. 8 | ||
Bengal Gram, whole, boiled (without salt) | 1.47 | 02 = Legumes and nuts | 0.00 | 1.3 | 1 | 42.8 | 0.1 | 293 | USDA_16057 | WFP: Chickpea – row 384 | Betaine - USDA_16037; adjusted moisture |
Sugar, White | 1.27 | 11 = Sweets, sugar and syrups | 0.00 | 0.0 | 0 | 0.0 | 0.0 | 0 | NIN_439_pg 58 | WFP sugar cane – row 1642 | Choline - USDA_19335; Betaine - assumed 0 |
Salt | 0.87 | 13 = Miscellaneous (spices, fast foods) | 0.00 | 0.0 | 0 | 0.0 | 0.0 | 0 | WFP: Salt - row 1505 | Choline and Betaine - assumed 0 | |
Mustard seeds, roasted | 0.43 | 13 = Miscellaneous (spices, fast foods) | 0.00 | 1.6 | 30 | 122.7 | 1.9 | 2128 | Cooked calculation | ||
Cumin seeds, roasted | 0.39 | 13 = Miscellaneous (spices, fast foods) | 0.00 | 6.2 | 51 | 24.7 | 2.8 | 2580 | USDA: NUTS, ROASTED_reten code_2203, pg 10 | ||
Curry leaves, cooked, fried | 0.28 | 08 = Vitamin-A-rich vegetables and fruits | 0.00 | 3.6 | 1152 | 55.3 | 1.9 | 37 | USDA: VEG, GREENS, STIR FRY_reten code_3015 | ||
Turmeric, ground | 0.24 | 13 = Miscellaneous (spices, fast foods) | 0.00 | 0.7 | 0 | 49.2 | 9.7 | 97 | USDA_02043 | NIN_pg91 | |
Poha | 0.00 | 9.6 | 11 | 8.9 | 0.2 | 557 |
In order to calculate the cumulative sum for the energy value of poha:
- The energy content per 100 g of Rice flakes (105), for onion (132), for groundnut oil (884), for peanuts (599), for peppers (46), for lemon (29), for coriander leaves (24), for Bengal gram (164), for sugar (398), for salt (0), for mustard seeds (541), for cumin seeds (375), for curry leaves (115) and for turmeric (312) were entered.
- The percentage contribution of Rice flakes to the overall recipe = 0.522
- The percentage contribution of onion = 0.194
- The percentage contribution of groundnut oil = 0.096
- The percentage contribution of peanuts = 0.068
- The percentage contribution of peppers = 0.032
- The percentage contribution of lemon = 0.021
- The percentage contribution of coriander leaves = 0.015
- The percentage contribution of Bengal gram = 0.014
- The percentage contribution of sugar = 0.012
- The percentage contribution of salt = 0.0087
- The percentage contribution of mustard seeds = 0.0043
- The percentage contribution of cumin seeds = 0.0039
- The percentage contribution of curry leaves = 0.0028
- The percentage contribution of turmeric = 0.0024The cumulative sum for the energy value of poha/Avalakki is= (Corresponding energy value cell/100 g of rice flakes × 0.522) + (Corresponding energy value cell/100 g of onion × 0.194) +(Corresponding energy value cell/100 g of groundnut oil × 0.096)+(Corresponding energy value cell/100 g of peanuts × 0.068) + (Corresponding energy value cell/100 g of peppers × 0.032) + (Corresponding energy value cell/100 g of lemon × 0.021) + (Corresponding energy value cell/100 g of coriander leaves × 0.015) + (Corresponding energy value cell/100 g of Bengal gram × 0.014) + (Corresponding energy value cell/100 g of Sugar × 0.012) + (Corresponding energy value cell/100 g of Salt × 0.0087) + (Corresponding energy value cell/100 g of mustard seeds × 0.0043) + (Corresponding energy value cell/100 g of cumin seeds × 0.0039) + (Corresponding energy value cell/100 g of curry leaves × 0.0028) + (Corresponding energy value cell/100 g of turmeric × 0.0024)= (105 × 0.522) + (132 × 0.194) + (884 × 0.096) + (599 × 0.068) + (46 × 0.032) + (29 × 0.0214) + (24 × 0.015) + (164 × 0.014) + (398 × 0.0127) + (0 × 0.0087) + (541 × 0.0043) + (375 × 0.0039) + (115 × 0.0028) + (312 × 0.0024)
i.e. 220.67