JSPM

Detailed nutrient composition of 592 key foods in India.

Codes and names of nutrients, and its components.

Classification of activities based on occupations.

Full forms of abbreviations used in the original book.

Names of each food in local languages, including scientific name.

Absorption and bioavailability of different protein sources.

Full form of language abbreviations.

Relative calorie requirement of distinct demographics.

Categorization of food by their common names.

Uniquely identifiable codes for each food.

The Nutritive Value of Indian Foods ([NVIF 1989]) provides nutrient composition for 592 key foods.

Contents in the original book.