Nutrition chart for fruits and vegetables, and other foods give pictorial information about the nutrient content of a food item. Many nutrients’ names are given in hindi or urdu so that you need not struggle to find meanings of english names. We hope that in order to get nutritious food you will find these charts useful and you will like them. Also the ways to preserve nutrition in Indian cooking are discussed.The Indian food is liked throughout the world because of its taste, texture and the benefit it offers.
These foods contain essential micro-nutrients and vitamins that produce antioxidants which are good for heart, blood pressure and diabetes.But Indians, in general, consume less amount of vegetables.
For more detailed information, please visit the National Institute of Nutrition, NIN website.
The traditional Indian food offers many benefits as it contains vegetables and wholegrains, but only if cooked in a healthy oil like olive or canola or vegetable oil and in a healthy manner. No part of this web site including text, pictures or web site design may be reproduced in any form by any means without prior written authorization.
John's National Academy of Health Sciences in Bangalore in April 2008.The rate of Alzheimer's disease in India is about four times lower than in the USA which is attributed to the use of spices. Kabuli chana nutrition facts, for example, are about the whole chana dry (without boiling). Many spices used in Indian cooking protect against cancer, heart disease, arthritis and Alzheimer's disease. Similarly, papaya nutrition facts, are about only the flesh of papaya without the seeds or the outer skin.
The tips for preserving the nutritive value of Indian food are given below:If a recipe calls for too much cream, ghee or oil and crushed cashews, then the dish will be very rich in taste and texture, but without any nutritional value. The north Indian food, Punjabi food and the foods available in restaurants are cooked (rather over-cooked) like this and they are higher in fat and lower in nutritional value.
These foods are generally prepared with deep frying onions, ginger, and spices in lot of oil or ghee.Instead of deep frying, you can stir-fry or saute them in very little vegetable oil.
The over-cooked foods lose their nutrition because, in the process, the vitamins and minerals are leached out.
You should leave the cooking of a vegetable when it is still crisp.Never use trans-fat or vanaspati like dalda, rath, etcfor cooking, these are not healthy. Many restaurants and shops use trans-fats for cooking tikkis, bhaturas, parathas, puri (poori) and even sweets and vegetable curriesDo not chop the vegetbles into too small pieces.
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