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NPR Vol.6(2) [March-April 2007] >


Title: Analysis of various vegetable preparations for calcium, iron and zinc intake of Punjabi urban and rural families
Authors: Bains, Kiran
Shruti
Keywords: Vegetable preparations
Recommended dietary allowances
Calcium
Iron
Zinc
Issue Date: Apr-2007
Publisher: CSIR
IPC CodeInt. cl.8 — A23L 1/00, A23L 1/052
Abstract: A study was conducted to determine the importance of traditional vegetable preparations as sources of calcium, iron and zinc among urban and rural families during winter season. Information on vegetable consumption, storage and cooking practices was collected from 60 families, 30 each from urban and rural areas of Ludhiana district, Punjab, India. The total daily vegetable consumption by urban and rural families was 411.7 and 365.9g; the contribution of vegetable preparations to the total vegetable intake being 68.7 and 85.0%, respectively. The edible portion in all kinds of vegetables was 78.9%. Ten vegetable preparations which were most frequently consumed by the families i.e. mustard saag, potato-spinach, potato-fenugreek, potato-brinjal, potato-cauliflower, potato-capsicum, potato-carrot, potato-beans, potato-peas and cabbage-pea were selected for nutritional analysis. The samples of preparations were prepared in the laboratory as per the information supplied by surveyed families. The average calcium, iron and zinc in vegetable preparations were: 81.9, 1.60 and 0.46 mg/100g fresh weight, respectively.  The average losses of calcium, iron and zinc during pre-preparation and cooking of vegetable preparations were: 12.9, 12.6 and 14.0%, respectively. The vegetable preparations provided 47.2, 12.5 and 6.6% of calcium, iron and zinc of the recommended level in case of urban families; and the corresponding percentages for rural families were 52.4, 13.9 and 7.3 per cent.
Page(s): 106-110
ISSN: 0975-1092 (Online); 0972-592X (Print)
Source:NPR Vol.6(2) [March-April 2007]

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