Cereals – (Hafsa Eram)
Rice , Parboiled Rice, Wheat, Ragi
Pulses – (Akshay Sethi)
Toor, Urad, Channa, Moong
Fruits and Vegetables – (Panchami Kundar)
Mango, Banana, Tomato
Egg, Sugar, Oil – (Mansi Meherotra)
NUTRITION
Cereals
RICE
NUTRITIVE VALUE
• Protein content – 7gms, 2.5gms ( cooked)
• Calories – 350 kcal/100gms ( uncooked rice)
125 kcal/100gms = 1/3rd of uncooked
( cooked rice)
Fat – 0.5g
Fibre – 0.2g
Iron – 0.7g
• Contains B1, B2 and B6 especially thiamine
PARBOLIED RICE
PARBOILED RICE
Rice with the husk are soaked in water
at 70°c for 3-4hours. The water is then
drained and steam is passed through the
rice for 10 minutes.
During this stage the vitamins and
minerals percolate into the inner layer
of the rice the ectodermal layer and
is retained. The rice is sun dried and milled
Advantages of parboiling-
1.Prevents loss of vitamins and minerals
during milling, washing and cooking
2.Protein content is also retained
3. Makes rice resistent to fungal invasion
WHEAT
NUTRITIVE VALUE
• Protein content – 11g
• Calories – 350kcal
• Fat – 1.5g
• Fibre – 1.2g
• Iron – 5.3g
• Limiting amino acids – lysine and threonine
• Germination of whole wheat increases
the vitamin E content
• Whole wheat flour is rich in dietary fibre
• Used as a weaning food after the
introduction of rice and ragi
RAGI
Nutritive value
• Protein – 7g
• Calories – 330kcal
• Fat - 1.3g
• Fibre - 3.6g
• Iron – 3.9g
• Ragi (finger millet) is a very rich source of
calcium
• Also good source of iron, phosphorus,
thiamine and a fair source of niacin
and riboflavin
• Used as weaning foods
Pulses
- Source of plant proteins
- Lower quality than animal proteins
- Complementary action by pairing of plant
proteins
- LEGUMES (Pulse, deficient in methionine)+
WHEAT (Cereal, deficient in lysine, threonine)
GREEN GRAM (after splitting PIGEON PEA/TOOR/
and without skin)/YELLOW TOGARI BELE
BLACK GRAM/URAD/ MOONG
WHITE LENTIL/MATPE BENGAL GRAM/CHANNA/
CHICKPEA/GARBANZO
GREEN GRAM/ MOONG
URAD CHANNA YELLOW MOONG
On Average
Calorie – 375 kCal/100gms
Protein – 20 gm/100gms
Calorie – 10 kCal/tsp
Protein – 0.5 gm/tsp
CALORIES PROTEIN
(per 100gms) (per 100gms)
Bengal gram/Channa dal –
360 kCal 17 gms
Black gram/Urad dal –
350 kCal 24 gms
Green gram/Moong dal –
340 kCal 24 gms
Toor dal –
340 kCal 22 gms
Given to infants after weaning is begun with
cooked mashed rice, banana, suji etc
Usually introduced at 8 months
Dal cooked in adequate water is given, rather
than giving dal water
Given mashed with cooked rice, boiled veggies
or as mashed idli with milk, sugar
Fruits and Vegetables
Mango
Nutritive value of raw mango per 100g:-
Health Benefits of Mango
• Mango is considered to be a blood builder, and good for
anaemia due to its high iron content.
• It is also said to be good for alleviating menstrual and muscular
cramps. The fruit has a high potassium and magnesium content.
• Its papain-like enzyme is good for digestion and purifies the
intestines. It also has good fibre, beta-carotene, vitamins C, B1,
B2, B3, B6, zinc and calciumt.
• It is also said to be good for alleviating menstrual and muscular cramps. The fruit has a high potassium and magnesium content.
Banana
• Nutritive value of banana per 100g:-
Health Benefits of Banana
• One banana has 11% of RDA of dietary fibre and only about
108 calories which helps to maintain healthy bowel
movement.
• Has high amount of potassium (13 % of RDA) that can help
lower blood pressure, which helps to reduce incidence of
atherosclerosis and heart attack.
• Rich in vitamin B6 (34% of RDA) which helps to maintain
proper functioning of nervous system, production of white
blood cells and plays pivotal role in cell formation.
Tomato
• Nutritive value of tomato per 100g:-
Health Benefits of Tomato
• Contains ‘lycopene’ pigment which is a vital anti-oxidant that
helps to fight against cancerous cell formation as well as other
kinds of health complications and diseases.
• When tomato products are heat processed the bioavailability
of the lycopene actually increases rather than the anticipated
decrease.
• It is a rich source of vitamins and minerals. A single tomato
can provide 40% of the daily requirement of vitamin C which
is a natural antioxidant.
• High potassium helps to maintain nerve health, whereas high
iron helps to maintain blood health.
• Tomatoes are rich in vitamin K which plays a major role in
blood clotting.
• It also improves eye health and prevents hypertension and
urinary tract infections
Egg
Nutrient content per 100g
• Protein : 13g
• Fat : 13g
• Energy : 173 Kcal
• Iron : 2mg
As per Household measure: 2nos.
Foods Quantity Household Calories CHO Protein Fats Na K (mg)
Measure (Kcal) (g) (g) (g) (mg)
Egg 50 1 77 0.90 6.0 5.35 52 63
(hen)
Egg 25 1 egg white 13 0.18 2.73 0.04 42 41
white
(hen)
Egg 20 1 egg yolk 64 0.72 3.17 5.31 10 22
Yolk
(hen)
Health Benefits
• Contains vitamin A, protein, calcium,
phosphorous and vitamin D required by
growing children.
• Easily available and affordable
• Easily digested
• Easy to cook
Method of feeding –
Usually given after weaning is started with cereal (including
wheat), pulses etc around 8 months
Cooked yolk is given before albumin (yellow before white)
If tolerated then albumin is given
Risks –
Salmonella typhi
Allergy
Sugar
Nutrient content
Amount Per 1 tsp (4.2 g)
Calories 16
Uses
• Used along with ghee to increase the calorie
content of food without increasing the
quantity
• Added for taste
• Easily available
• Inexpensive
Vegetable Oil
Nutrient content
• Quantity: 10g
• Household measure: 2 teaspoon
• Calories: 90 Kcal
• Fats: 10g
To make food palatable/tastier
Source of fat soluble vitamins (A,D,E,K)
As ghee to increase calorie value of feeds
