Nutritive Value of Indian Foods: A Comprehensive Guide by ICMR
Nutritive Value of Indian Foods: A Comprehensive Guide by ICMR
The Indian Council of Medical Research (ICMR) is a premier organization that conducts and supports biomedical research in India. One of its important contributions is the publication of the Nutritive Value of Indian Foods (NVIF) book, which provides reliable and updated information on the nutritional composition of various foods consumed in India.
The NVIF book was first published in 1971, and has been revised and updated several times since then. The latest edition, NVIF-2017, was released in January 2017 by the ICMR-National Institute of Nutrition (NIN), Hyderabad. The NVIF-2017 covers 528 key foods, representing the national food supply and consumption pattern. Each food was compositely sampled from six different regions across the country, and analyzed for 151 nutrients and bioactive compounds.
nutritive value of indian foods icmr pdf 19
The NVIF-2017 provides data on proximate principles and dietary fibre, water soluble vitamins, fat-soluble vitamins, carotenoids, mineral and trace elements, starch and individual sugars, complete fatty acid profile, amino acid profile, organic acids, polyphenols, oligosaccharides, phytosterols, saponin, phytate and complete fatty acid profile of edible oils and fats. The book also includes pictorial descriptions of foods along with scientific nomenclature and names in 17 Indian official languages.
The NVIF-2017 is a valuable resource for nutritionists, dietitians, researchers, policy makers, food industry professionals and consumers who want to know more about the nutritive value of Indian foods. The book can be purchased from the NIN's publications counter or online from their website[^1^]. The book can also be accessed online through the Nutrition Atlas[^3^], a web-based tool that provides interactive maps and graphs on various nutritional indicators in India.
The NVIF-2017 is a result of rigorous scientific work and collaboration among various stakeholders. It reflects the diversity and richness of Indian food culture and heritage. It also highlights the need for continuous monitoring and updating of food composition data to keep pace with the changing food habits and preferences of the population.
One of the unique features of the NVIF-2017 is that it includes data on indigenous foods that are consumed by various tribal communities in India. These foods are often neglected or underutilized, but have many health benefits. According to a study by ICMR-NIN[^1^], more than 130 varieties of indigenous foods were identified, many of which were rich sources of micronutrients like calcium, iron, vitamin A, and folic acid. Some were also reported to have medicinal properties. Utilization and ease of assimilation of indigenous foods into routine diets can be leveraged to address malnutrition in tribal communities.
Another benefit of the NVIF-2017 is that it provides data on the effect of processing and cooking on the nutritive value of Indian foods. Processing and cooking can alter the nutrient content and bioavailability of foods, either positively or negatively. For example, processing can increase the shelf life and palatability of foods, but can also reduce some vitamins and minerals. Cooking can enhance the digestibility and absorption of some nutrients, but can also destroy some heat-sensitive vitamins and phytochemicals. The NVIF-2017 provides information on the nutrient retention factors and nutrient losses during processing and cooking of various foods.
The NVIF-2017 is a comprehensive guide that reflects the current status of food composition data in India. It can help in planning balanced diets, assessing nutritional intake, developing food products, formulating food policies and standards, and promoting food security and health. The NVIF-2017 is a testament to the power and diversity of Indian food and its many health benefits. 29c81ba772
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