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July 31, 1937

The Nutritive Value of Indian Foods and the Planning of Satisfactory Diets

JAMA. 1937;109(5):385. doi:10.1001/jama.1937.02780310063030

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This little bulletin should be of interest to those seeking information about the nutritive value of Indian foods and should be of value as a practical guide for nutrition workers in India. It includes a brief summary of the dietary standards of the League of Nations as adapted to the native population of India, and tables which present the average composition of more than 200 common foods grown chiefly in the Coimbatore district. The list also includes some European vegetables grown in Coonoor at an elevation of 6,000 feet. The data reported include moisture, protein, fat, ash, fiber, carbohydrate, calcium, phosphorus, iron, calories and vitamins A, B1, B2 and C. The figures for the vitamins were obtained by spectrographic analysis for carotene and by titration for vitamin C, animal assay for vitamin B2 and reports in the literature for vitamin B1. The calcium and phosphorus values

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