Lise lg PUA FOOD COMPOSITION TABLE FOR PAKISTAN (REVISED 2001) Department of Agricultural Chemistry UNICEF (Ministry of Plannirig and Development NWEP Agricultural University Islamabad Government of Pakistan Peshawar IslamabadPREFACE Access to adequate food is 4 fundamental tight ofall people any right cam be called the most fundamental right, iis the eight to fe, and proper nutrition is essential in falling ‘his sight. Hence, the longcterm goals of the Goverment of Pakistan for Vision 2135 with suppor from ineenational development agencies, including UNICEF have been developed with a view to flfl this fundamental human right to food and mutton in Pakistan, with the premises tha + Food isa fundamental human ight, and that; ¢verjone should have acess to fod, which 2 Sulicint, balanced, and safe to satisfy mutitional requirements + Ctra cceptableand + accessible in amanner which doesnot destvy one’s Aignity 35 human Vatorunately, despite increased cognition about the sed to fulfil hunun right to. nutrion and. greater Understanding ofthe rae of nation especialy on child and ‘matemal sural and heath, the muti stat 4 majorly of women and’ chilen in Pakistan’ has, vemained 2 Mlarmingly poor levels Basic indices of prevalence of Imalnustion have changed very litle ocr the ls 29 years ot ‘more The extent of the problem has futher increased, ‘umber of malnourished children ie estimated a8 milion at the on set of the new century 2000, One-thitd of pregnant twomen are malnourished, and on an average, one-fourth of ‘ewboms s Low Bith Weight (LBW). Matera! malnutiion Mets 34 pent of pregnant women who. are severely fnderweght ands pewtnt of lactating women haved alot imtake of tess than 70 percent of the recommended level Vitamin Detcioncy isa sigiticant public heath problem aMfecting 30" percent children, accoding, 10a" recent Inicontvient Suvey done. for NWIP. ‘ton, Deficiency Anemia (DA) among children snd wemen of reproductive 2ge another probles of serioss public heals sipaiieace Qa Recent data on Todine Deficiency indicate that over70 percent sf the population in the Nonthern Areas suffer from Todine Deficiency Disorders (DD) and as many a=40 milli people inthe country asa whole might be affected, Malnutrition isan impediment to human development, and it represents a major constraint in. the. national evelopment effort. Atempis. to overcome this serious problem have been in the last two decades fragmented and low in profile, thus these efforts were notable to show any change in the nuteitional status of the nation, Malnutrition thus continues fo be a major problem in Pakistan, with devastating impact on health and survival of women and en, Inadequate food intake contributes substantially childhood death and diseases, but generally — goes unrecognized as such. Intensive nutrition education campaign fs, therefore, required targeting all the major stakeholders including general public and key actors across all sectors ~ including Planning, Health, Population and. Welfare, Agriculture, Education, and Industry, the Private Sector and [Non-Government Organizations (NGOs) working in the fied of health and nutrition. The desiaable dietay pattem according to FAO recommendations and for comparison, national dietary intake patter, is shoven inthe table below. The recommendations do vary according to activity levee and physiological needs (ea, during pregnancy and lactation, the requirements are higher) Bot, in the overal, itis shown that dietary Intake pallemn for Pakistan is below the recommended level Increasing the overall national dietary pattern is. highly beneficial as adequate dietary intake ean ensue good health by strengthening the body defense mechanism against {nfections, and by conteibuting to mental and physical growth and development. this becomes critical for maintenance af ‘economically vibrant and productive, as well as socially and physically active population,Food items | Yoshare calories Converted i ee calories | grams ‘Cereals woo 520 Sit Pulses 60 30 3 Animals Products 200 150 18, ‘Added Fats 100 100 3B Sugar 120 20 o Vegetables and Fruits 10.0 60 20 Others 0 - _ Calorieg/Protein Calories: 2100 Calories 1900 Calories 2150 Protein: 7LS grams _Protein: 53.2 grams Protein: 668 grams 4. FAO (1988) Report the Regional Expert Consultation on the Asian Network for Food & Nutrition, Bangkok 2. FBS (1990). Household Integrated Survey. 3. Adopted for Pakistan ‘Three basic steps to developing a desirable ‘consumption pattern or habit for the Pakistani population should involve: + Consideration of the recommended desirable ‘consumption patterns, taking these as a basis of requirement, + Review of the prevailing consumption pattern of the Population, ased on the market basket oF Consumption/autrtion surveys ete; and + Projection of demand at the individual and national evel forthe target year based on the food requirement and population growth (On the basis ofthe above principles, a Pakistan food basket based on 2100 calories, shown below cam help ‘ensure good health and nutrition Table 2 Pakistani Food Basket Based on (2100 calories) 1 Wheat (atta) 300 2 Rice 0 3. Other Cereals B 4 Pulses a 5 Meat products 40 © Dairy'products 150 7 Fats Sugar 30 3 Sugar 50 _9 Fruits and Vegetables 100 Food and Dietary requirements vary by age, sex, physical activity and physiological needs. Energy needs are higher, for instance during pregnancy, lactation, infections land convalescence While, increased level of activity will ‘mean also higher energy requirements, Nevertheless approximate daily energy and nutrient requirements by sexand ago-groups can serve as useful guides for nutritional their daily requirements. The table below shows daily nd food sctentists, meal planners and households to requirements for energy and some selected major nutrients ‘osure that individuals or population groups are meeting by age, sex and body weight for Pakistani population rable: Recommeniled Daily Allowances for Pakistani Population for Selected Major Nutrients Seal einisA|Winmin] fon] Faas [in _ | cee) | tog) | tg) | tug) | tog) Ghilren doh Sees o 73 an 2 x » ra = 8 13 11910 a) 10 2» 5 35 1591510 2% » 9 8 37 B60 0 mR 20 0 B x0 2591880 3 m8 a) 415 Children boys oR uo 2 Cr so 45 ia 62 Be & mm 23 3 5 1416 B52 5 28 x» 1 8 1619 rc) a » 8 Chitden gies ior a4 8 2 ms ow 5 wn M2 20 a m 25 es) 5 1416 m5 218 6 30 25 a 5 es bis 2180 % 50023 aD 5 Men moderately active $30 8) STykg 75D 25 180 % Average 25 years Women — moderately active Giildbessing age 501] THD 28 om Pregnant ane 0 02 Lactating sao 36a tn0 90 3 Source: Fatracted from Natrtion in Growth and Health by Mushtag Khan and Mushtaq Khan, Islamabd, Pakistan (1950) @Figures Growth Chart: A Too! for Promoting Healthy Rate of Child Growth Source: Khan and Khan (1980) Growth chart is an important tool to use by: rutrtionist_ and health workers to. assess child performance with regards to growth. Bul, it can be a Powerful tool not only for monitoring child growth but also for promoting healthy rate of growth in children among communities and families, The growth chart has been adopted for the Pakistani children; the upper line reference curve being the WHO recommended standard of the median for boys and the lower line is the 3 centile for Birls (Earopean data) Figure 1 shows an example of a child Browing satisfactorily, the growth rate is similar to the reference curve. As such, the updated food composition table can play an important role as reference material for heatth and nutrition policy makers, researchers, programme planers and managers, meal’ planners, dietary” counselors communicators as well as households. It includes analysts of about 290 food commoditis as well as traditional food ecipes. ‘The autrients analyzed include all major ‘micronutrients, such as Iron, Iodine Vitamin A, and ine, in addition to some key essential nutrients, including protein, energy, fat, and fibre. Beside this the table alse includes Formulation and Nutsient Composition of a few. hhome prepared weaning and supplementary food mines for infants & children and nuteient and composition of some important traditional food. ‘Therefore, this represents Valuable information, which can be the basis for fature food-based nutrition planning and education activities, It is our hope that this document will be useful to all concerned to make a positive impact on the health and wel, being of the Pakistani population, espec vulnerable, women and childeen Dr. Mushtaq A. Khan, Member and Senioe Ch Health and Nutrition, Islamabad Dr-Saba Mebrahty, Ntrtion Project Officer, UNICEF, Islamabad, Dr. Thancoke Kyaw-Myint, Chief, PHEC, UNICEF, IsamabadACKNOWLEDGEMENTS ‘The author would like to express his sincere thanks to the following persons, who initiated this study and for their help and continued interest during the course ofthis investigation. Mushtaq A. Khan, Senior Chief, Health and Nutrition, Planning and Development Division, Government of Pakistan for overall supervision, Dr. Saba Mebrahatu, Nutrition Project Officer, UNICEF, Islamabad for useful suggestions and monitoring of study. ‘Ms. Fatzana Yasmeen and Mr. Javaid Iqbal, Lecturers, NWEP Agricultural ‘University, Peshawar for analytical work and data analysis, Me, Anwar Ali Shad, Ms, Samia Ikram, Miss Momina Batoo! and Miss Afsheen, graduate students, Department of Agecultural Chemistry, NWFP ‘Ageicultural University, Peshawar for thelr assistance in analytical work and collection of reference materials Financial assistance for this study received from UNICEF Islamabad is gratefully acknowledged. (Prof, Dr. Tajammal Hussain)TABLE OF CONTENTS Preface os i Acknowledgements, ns sl Introduction. 1 Sources of Data and Methodology. 2 Proximate Composition Mineral and Vitamin Content of Food 5 4) Cereal and Cereal Products a b) Legumes — o 10 ©) Vegetables. os 7 o 4 4) Roots and Vubers sn ve sen l ©) Spices and Condiments 2 20 a sn 8) Nuts and Dey Frits vn von 1b) Dairy Products 5) Meat and Meat Products. i Fish. W) Fags : DFats 21d Off nnn 7 36 1m) Sugar - Sweets nd Beverages. vs 38 ‘Weaning and Supplementary Food Mixes for infants and Children. a ‘Traditional Foods. + Nutrient Composition sense + Ingredients and Methods of Preparation vs 33 Bibliography. ©INTRODUCTION Food is major component of man’s environment. Man has used food primarily to satisfy his hunger but satisfaction of hunger isnot a safe criteria for sustaining a healthy and active life. It is ow established that for keeping a good health, an individual needs to eat a diet which is balanced in terms of quantity and quality. The ‘quality of food refers tothe nutrients presents inthe food and data on what is actually a food has been important for ‘keeping an individual healthy. Since the composition of food has become immensely important to issues of human health, fo0d consumption surveys, meal planning, food processing, health assessment, dietary counseling, epidemiological research, food safety, food assistance, national and international rade in food and consumers’ demand for selecting food consistent with healthy diet, a amber of countries have developed food composition tables containing the analytical data on the nutrients in foade consumed in those countries. As various cultural and economic factors are involved in selection of foods, therefore food composition tables also vary from country to county, Since independence different organizations of the country were using fo0d composition tables of USA or FAO. In 1985, we developed a food composition table for Pakistan in which we presented the nutrient content of various foods available in Pakistan. The personals in Ihealth and agriculture, faculties and students in the academic institutions and dieticians in the country used this table. Because ofthe high demand for this table, i was necessary fo reprint itin 1991. As many changes in the food habit have occurred in the last fifteen years and latest analytical instruments have become available which has resulted in the production of more analytical data on foods, it was considered necessary to revise the food composition lable for Pakistan, Because of the importance of ents in the well being of humans, a number of iicronutrients like zinc, iodine, vitamin, Becarotene as ‘well, as cholesterol have been inchided in this food. composition table We have also given recipes and nutrient data of the weaning and supplementary food mixes prepared from locally available foodstuffs for infants and children of the low-income families, Besides we have also determined the nutrient composition of seventeen (17) popular traditional dishes commonly consumed in Pakistan,SOURCES OF DATA AND METHODOLOGY ‘The data on food composition has been compiled from the results of analysis camied out by various laboratories in Pakistan and elsewhere. The variation of results obtained from different laboratories were checked. Formulated weaning and supplementary food mixes and traditional dishes were analyzed at the laboratories of the NWEP Agricultural University, Peshawar. In addition to the previously reported nutrients (proximate composition, Ca, P, Fe, Bi, B2, niacin ant ascorbie acid) the foods were also analysed for zinc, iodine, brarotene, vitamin-A and cholesterol content Sampling Samples of each commodity were purchased from various markets, They were mixed manually to prepare 2 composite sample. Solid samples were powdered in dry rill and stored in airtight bottles with name and date of purchase written on it Liquid samples were homogenised and stored. Weaning, supplementary food mixes and traditional dishes were prepared in the laboratories of the WEP Agricultural University, Peshawar. Recipes for the Qa dishes were adopted from the Tocal methods used in ‘majority of homes, Prepared food samples were then mixed in a moulinex blender and stored. Perishable commodities wore kept in a freezer and analysed as early as possible The samples were analysed by the standard methods of analysis of the AOAC (1994), Energy The calorific value of the food sample was determined by an adiabatic bomb calorimeter Moisture Moisture in food samples was determined by direct heating at 110 °C in a precision oven Protein Protein content was estimated using kjeltec autoanalyser. Nitrogen content obtained was multiplied by an appropriate conversion factor to get the value of crude proteinCrude fat (ether extract) Crude fat in the food samples was determined by labconco soxtec apparatus using petroleum ether (BP 40-60 °C), Fat was extracted by repeated syphoning, Cede Fiber Crude fiber of the food sample was determined by a tecator fibertec system, Ash Samples were ignited at 550-600 °C in a thermoline 1500 furnace tll white gray ash resulted. Carbohydrate Percent carbohydrates were determined by difference subtracting the sum of percentage of moisture, crude protein, fat, ash and crude fiber from 100, Phosphorus Food samples were first digested with acid and aliquots were used for the determination of phosphorus witha spectromie-20 colorimeter. Caleium, tron and Zine ‘These trace elements were analysed by Perkin Elmer atomic absorption spectophotometer after wet digestion with nitric and perchloric acid. Calum was determined at ‘wavelength of 4227, iron at 248.3 and zine at 2745 am. Jodine Iodine in the food samples was determined by spectrophotometric and ion selective electrode method. Thiamin and Riboflavin Thiamin was determined by measuring the ‘ourescence of thiochrome aad sboflavin the flourescence of lumichrome with a Turner 450 flourometer using the method of AOAC (1954). Niacin jacin was extracted feom food material by basic hydrolysis with calcium hydroxide, It was then treated with cyanogen bromide to give pyridiam compound. The colous intensity which was proportional fo the amount of niacin, was measured by a Gallenkamp colorimeter at 470,Ascorbic acid (Vitamin-C) Vitamins in the food samples was determined by 2,6-dichlorophenol-indophenol dye method. Vitamin-A and B-carotene Standard vitemi A (all trans retinol) and Becarotene were obtained from sigma chemical company (St. Louis, Mo, USA), Vitamin-A and B-carotene were extracted from the food samples using ethanol. Potassium hydroxide, ascorbic acid, and then with petroleum ether. Extracts were analysed by high performance liquid chromatography (HPLC) in a perkin Elmer HPLC system consisting of 2 250 isocratic LC ump with a 20 ul injector model 7125.75 Rheodyne value (Perkin Elmer} equipped with a continuously variable wavelength model LC-290. Computer integrator model PEL Nelson and a printer Epson 1050 was used for computing the results, Chotesterot Cholesterol content in food samples was determined by gas liquid chromatography at column, temperature of 220-250 °C Statistical Analysis Statistical analysis of food composition table for Pakistan 2001 and its comparison with that of 1985 i given in Appendix 18COMPOSITION OF FOOD Amount in 100 g of edible portion z ame oreo FFT store] Potin| HRM [SY rve [ash No. | English "Tsien | Spry (MPs Pe] ea | Cara | PE |e 7 1 3 3 @ ose 8 ‘A) CEREAL AND CEREAL PRODUCIS 1. BarleyWhole = Jou=—=Ss Hordeum = 339129 9H— 25H grain flour Valgare 2 ComWhole grain Makai ZeaMays-L 27639632 TOD flour 3. Com Flakes Makai ZeaMaysl «= «5753.77 78H 2S 4 Com Bread Makai ZeaMaysL = -203.—= SLB S425 BB 5. Millet Pearl ——-Bajea’~—=«sPennisetum = 345.16 OS, 40802 ‘Whole grain flour Typhoides 6. Oat Whole grain Jei AvenaSativa 34109126529 flour 7. RyeWhole grain Ret Secale oh tt flour Cereale & Rice Polished Chaval««OryzaSativa «360, «121.6099 AOS 9% RicePolished Chaval_-OryzaSativa, «1636763203, HBA Boiled 10. RicePolished Chava‘ OryzaSativa 268523 A412 3TH Fried 11, Rice lakes Chaval OnyzaSativa «M6122 HOi DOT 20 12, Sorghum whole Cheri Sorghum sds 02 3 2B 2018 grain flour vulgareCOMPOSITION OF FOOD Amount in 100g of edible portion Sr. [Calcium] Phosphorus) tron | Za_|lodine Thiamin Riboflavin] Niacin | ViLC |p-Carotene [Chotesteral no) ms | m6 | me | me | opm) ome | ome | me | ms | me mB a ze ‘A) CEREAL AND CEREAL PRODUCTS 1 Awa wo 0 0 2 2 mB 22 17 4 0% Om 8B 3 2B 4 20 03 - oat ot 2 0 wo 4B 72202 oa otk 5% OOS Tt Ce o 0 0 72 3% «MO 38086 0a 0226 o 0 0 8 Ss Se 013 oot 20 o 0 0 re eC) o 0 0 1% 65 OSS = Sams o 0 0 ume a= ow 6 0 6 mB 2m M45 1 - oo om 35 0 7 0 0fe )MPOSITIO? [Amount in 100 g of edible portion (00D, se. Nasr FFE (Feed TMoitre bre [ Ash No. | English Urdu | Scientific | FRergy |" s Ala a T z a 1s sh10 7) CERES AND.CEREATPRODUCTS 13. Songham Bread Cheri Sogum = 579] SA SHRM vlgare 14 Vermicli —Savian— Sorghum = SHH HHH ZO alge 15, WheatWhole Atlas Trticom 572TH ean oat resivum 16 Wheatflour Maida * ‘0 ays 1TH OB elined 1% Wheat flour Sui . mm 9829S OB pranalar 18, Wheat Bread Nan . so 9st 19, Wheat Bread Chapsti* m0) 8812 OB 20, Wheat Bread arta * ee ee Bi, Wheat Bread Psi : m0 va 869d 22, Wheat Bread DobleRoti_* mA AB 23. Wheat Flour Biscuit * wo 9272SCOMPOSITION OF FOOD Amount in 100 g of edible portion %e [Gacium [Phosphorus] tron | Ze | Todine [Thiamin] Riboflavin] Niacin| VitC [p-Carotene| Vit [Cholesterol no; ™s_| | me | ms | pom | me | mg | me | me | mg | RE | mg on see a a 'a) CEREAL AND CEREAL PRODUCTS B® m 75 60 - 0 o2 31 0 0 0 0 re «1923S BR 0 44529 030 1% om «2620S rar) 432 27° 8 om? 1% 333-22 sme wo 8 Ee m8 wm 45 18 - 0 om 0 0 0 0 0 ao” m 27 16 = 0 0 0 0 0 0 0 2m % ts 198 -waww a 2 ® 13 18 6 il 00 05 0 0 0 °COMPOSITION OF FOOD Amount in 100g of edible portion Se SapzofFod Peed Tsien] BRT [CBSE ee | ash See T trae [Seen | Be [MMS Mg] fan | arate | PE | 8 a z 2 x fost se ta Me DroadReantew bia VidaFay SSB 28 toad ‘oan Viatabs SSS mgs Cooked 26 Chips Raw Cie so 98 ms 38 wu 58 Stun 22 Chickpea Cooked Chasm Cie wok Sina conteanaw aman Vig M6951 ste 2 CowPea Cooked Rawan ne 3809 mst Bo KidneyBesnow Noth Thasohs 391042) RSS cig Su Kidney ean Moth" woes oak Conte sa Lentlaw Manor Lens en ee) 3 tenleoted Maer m 83 m2 wm 166COMPOSITION OF FOOD Amount in 100 g of edible portion Sr [Calcium] Phosphorus] Ikon | Zn |Iodine|Thiamin] Riboflavin] Niacin] VitC | p-Carotene| Vit.A | Cholesterol no] mj ™& | ms | me | ppm) mg | ms | me | me | ome | Re | mB ol BB as | a6 ye | a 2 Bb) LEGUMES m4 om a 87 81050068 % 8 ° m8 (TH OMG 2 se 2 o % eB 30 SKA = OEM o 7 o my om 1328 OH ° ° o Pe a a 2 5 o 2» 590-1723 28-083 OD 2 : ° 3 1 897029 o 1 ° ee Cc ° - o 32 80 HB 39 = THR o 6 ° 3069) 30S a2 o - 0COMPOSITION OF FOOD Amount in 100g of edible portion 5 Name of Food F600 |oistore] Protein] PET] CAPBOFY-| Fabre | ash Ne Engish Urdu [Scent | Emery [MOg™)PGe] rat) | “arate | Mgt | A . : | kar! 6 | 6 |] | oe | 6 |e ot 2 i 2 [3 pe ps [ss pe 8) LEGUMES 34. Mung Bean saw Mung a7 68 mS kw 35. MungBean cooked Mung Vigna 1m 6392 mk Radinta 36. MashBeanRaw Mash Phaseolus, «= 63.—=— 75 MAS wD Radistos 3. Mash ean Mash * 1256 saa Cooked 38, Pigeon PeaRaw — Athar—Cajamuscajan. 34597 O18 LB 38. Pigeon Pea Cooked * . 1% m2 88k 40, PeaGarden Raw — Matter Pisum soak a Sativa 4, Pea Garden * Pisum Mu o77 88 0655s Cooked sativum 42. Soybean Seed GiycineMavl L958] 43, Sunflower Seed Helianthus 235.6318COMPOSITION OF FOOD Amount in 10 g of edible portion Sx [Calcium Phosphorss| tron | Za |fodine| Thiamin] Riboflavin [ Niacin | Vitc [p-Carotene] VitA [Cholesterot no, ™ | ™ | me | ms|ppm| mg | mg | me | mg | mg | RE | mg oa |B PB i |e | ie a w | |» [a fe 3) LEGUMES B.S kk os kaa 357% 2322 3 M026 SH wy. 6 A330 ar) 3. 1D 2a Sa so a ° oo 15 363 5212S OSH 4. % m8 oF saw” oo 2 mp si 76 49-028 2 0 4.07 50 l= ° sOCOMPOSITION OF FOOD “Amount in 100g of edible portion ‘Nama of Food Food ja) apie | Cauboby- Sr. Moisture Protein Fibre | Ash ey se cane | ERE a) | “arate Ne English ‘Ueda ] Seennric | PRegy |g |e | Oe | Se |e |e T T z en a a © VEGETABLIS 44 BathSponge Tort 1 wa 45 WoltleGourl Kad 3 BH 46, witerGourd Kaela 39 od AT 47, Beingal Baingan m7 12s BO 8 Caulifower hoot ee ee Gobhi 49. Cocumber Keira jo aC OS Cabbage Band ee ee Gobhi si. Kula Sagklfa Portulaca nom oy 03S Oleracea 52 lady Finger Bhindi Hibiscus 3 m4 2 02 790 MO esculentus su Lettuce Salad Lactuce re ee sativum 5k Mountainebony —Kufchnar Bauhinla Pe ee variegata — @Amount in 100 g of edible portion [asian] Phosphor] tow [Za | Todine | iamin|Riboravin| Niacin [ VitC [p-Carotene] VAN [Cholesterol See fm | me | me | opm | omg | ms | ome | ome | mp RE | me ol a pes) ie | a “VEGETABLES rr re rc Pe ee ee ee ee ee ee fs 45 05 02 . 0.06, 0.05 03 7 240 13 o re ee a or mom os ss - - om oo om 9 0 7 0COMPOSITION OF FOOD Amount in 100 g of edible postion Namie Food Food Tipit [Carbony= Se. Moistare| Protein Fibre | Ash No.) English Urdu | Scientific | EMF) | | TH) | Aale |g |e 3 1 z 3 a ‘© VEGETABLES 5 Muslardleaves — Sag=sBrassia SS KHOR Sarsoncompestrs- varSason 56. Moongea Mongra— Raphus ms 2 02 45 sativus 57. Mint Leaves Podina Mena ws 32s SB vrs 58 Moshroom Khumbi Agirias = «16728 OZ 8B OB campestris 59. PepperSweet Mirch Capricum’, «5233S BAS 60, Pepper Hot Mich Capsiaim «358318 AS suruk —— frutescens 61, Pumpkin Thlva —curubita = GHZ OZ O_O Kaddu maxima 62 Spinach Yaak Spica 727 BOL ceracea 6 Tomato Tamatar Lycopersicum 2 = 5851 21ST esculentum 6k Tinda Tins Gimlus, SBSH fistsCOMPOSITION OF FOOD Amount in 100 of edible portion ‘Sr [Calcium] Phosphorus| Iron | Zn |lodine| Riboflavin) Niacin] Vit [p-Carotene| ViLA [Cholesterol No| ™8 | ™8 | ms | mz | ppm mg | mg | me | ome | re | me “oar 2B oe |e [9 | 9 2 (©) VEGETABLES sR S89 0s tH tH 5 6 43 5 ome a 57.18 Sr ee ee ee) 8 as 07 02-0007 awk en) 3 a 09 ol 0700s 2% 06 ol - 009 oer mw 2 oO 3 06 03-005 ms 150 ©1600 S43 05 7s ams a 7 07 ol 10 007 ok m 2 0 % ot = oor otk m 0 0MPOSITIO} Amount in 100 of edible portion }F EOOD se. Name of Food ree Moise CaO itre | ash No. Urdu | Scientific | REY |g ate |e | 8 o z zs fs is D) ROOTSAND TUBERS Beet Root Chakonder Uetavugaris 45D 8D 6 Carols Gajor —Daucuscarota «37S OOD OT 6, Colocasia Avi Colocasia HT 19 OD ntigquoram 6 GarlieBulb ——Tahsen Allium mo oa7 Twa sativum ©. Ginger Adak Zingiber 3 om ow oo us wou officinale 70, Onion Pian Altium gaa 88H 71. Potato lw Solanum & om 19 23a tuberosum 7. Reddish Mooli Raphanus 23 2B LS sativus 7A Turnip Shalgum —Brasscarapa 250A 59 06COMPOSITION OF FOOD Amount in 100g of edible portion %. [Calciom] Phosphorus] Iron | Za [lodine|Thiami| Riborlavin| Niacin Vita [Cholesterol Nof me | m8 | mg | me | ppm | mg | me | me RE | ms oon} tase ss a a ai] D) ROOTS AND TUBERS 6 os Cr en a » mo oR mM 15 02 «8 as ate a» moe at ass “a 0 0 & % m2 m5 o 0 6 ® 47 03 = amma w% 0 0 nm 2» 7 07 02 @ 0 ams 03 2 0 0 no 7 08 08 9 mss ma 0 0 ee = ou 0s = was a) : 30 046 03 = kos 6 ° °\SITION OF FOOD Amount in 100 g of edible portion s Namie FOE Feat [Moire ak No.[ English Unda | Scientific | FRY] & a z 3 fics 0 ) SPICES.AND CONDIMENTS ye cuaway vain Cam wm ws BSS num me Canamon tachi Hana me ms Chranmoman ve cammn th Gimme ETE SES Chenwe Zeya css on cain aS HRT TT minum ve tigurcenan Mt Cees SH SMES a pe 79, Clove Loung, Syzygium ot 9a 8A 81 4 OL oetioum tome thc, wt HS Someta “ stam da rapeck Suh peNigwm a 64 Hh 29S vaCOMPOSITION OF FOOD Amount in 100 of edible portion Sx [Calcium] Phosphores] Ion | Zn |fodine] Thiamin \Niacin] VitC ]p-Carotene| VitA [Cholesterol No) me _| ms | me | mg | ppm | mg mms | ome | re | me o[ oH |e as es} Bi | ae ) SPICESAND CONDIMENTS 7m 17 «835 55 amma 0% ° mm 7 7 ONS. waa a) o 7% 85 8020 uo 0% ° ™ 7 Bl 3 4B OSS KK ° 7% 58 LH oo ° mM SS sw o M52} Se tS % 0 o Ce a eC a ° 2 0 27 mB 14 = mm o oCOMPOSITION OF FOOD of edible portion Tipid | Carbo Tpit [CaPERY [ae | Ash a s | 8 oe ®. Malus Sylvestris 0309s 5. Khubani Prunusarmeniaca =—«-33—85ZQ_— HOS BS OBOE 85. Ken Musaaradsiaca «=== 73S OA HOS Be punk Bony Guopuray Robusiraticums 30S HAD 3S we Once Dried Khajur Phoenicdecyliers 753-27, -29 OS 7738 AA 88 Dates Fresh -Khajur wi k3 ASH 21 8. FigTresh —— Angeer Ficus Carica ee ee en 90. Grapes Knguor Vitisviniferabue = 74 620,053 NR TD 91, Grapes Angoor Viisviniferageen 71 80,05 STD NO Guavawhole Ammud — Psidium guajava ng 1 Ok 3B HOH 93, Jaman Jaman Eugenia Jumbus er ee en 9%. Lemon Lima Citrus limon rr a a exLisbon 95, Licht ticki Nephellumtitchi = 22RD HSS 96. Lime ime C-aurantifolia 3% A067 HS ew Khazi 97. LimeSweet Mitta Caurantifolia 2» «92060 BSR cwMitta Loquat Kiajur Eriobotrajaponica «5827S 02 RN MiangoRipe am. Mangiferaindica «t= LG O78 Melon Musk: Sarda ___ Cucumis melo _ Ea 0702COMPOSITION OF FOOD Amount i 100. of edible portion $e [Gaitun Phosphorus] row | Zn Jlodine] Thiamin Riborlavie| Niacin] VitC [p-Carotene VitA [Cholesterol we Ome | me | me | me | pom) ome | ome | mg me | meg m8 Non | a ase aa 2 1) ERUITS a «HOH mom) O38 FHT HL ce ee ee a ams 7 0 mm DOD at o 2 0 oo 9 08 03 - w o 5 er ee ee wo = 2 09 a - om Om a2 wo 7 (0 a ee a1 a6 02 wo 7 om 0 % 09 a - OB 07 Ww a7 1m 7% Oo : Ce ee en a) a uso 9 03 tl om anos o 0 oO ) ee er ee 59 2 0 Bo a9 ee ee) ee en ee ee eeCOMPOSITION OF FOOD Amount in 100g of edible portion Se: [Nii of Food| THO Trine) rtein| EAE [RAE] vite | Ash &isgaw [nie | Ssemine | Bey [Mg i pre] ag aoe ee a PERS cr ‘Totus Ciulsvulgacs = 8S OLS jt MuheryShetat—Marsniga mB Me oe ska oo am ein Kino Caiabiace, «= SSO ne sou Mandan Narngi Cotta, 08ND a ei Orange ‘Malo ColnencasMilta 437080 Sect tos eam Prumebonks «=o? 85ST ORAS ee Np ycommins =) BAUS Te PS mmon Raith Diogyorkas wT 1R Peninmon Aes Amauecomonss Wa OF DOS pear ue Peoadomats StS we pane Avr Punkagunaum 66 Sul wk eet a cake oa See ee Gawanae = OSS 1 Semebery Some 0 mn? Ga 1 ME Zigga” Daite Zaypharjya HR tema ie_Zgpiue Sonor" ow os iss as asCOMPOSITION OF FOOD Amount i 100. of edible portion ‘Sn |€alciam|Phosphorus] tron | Zn |lodine] Thiamin [Riboflavin] Niacin] ViLC |p-Carotene] VILA [Cholesterol no} 8 | ms | ms | mg | ppm | me | ome | mg | me | me | ee | me on es ae a a 1 FRUITS om. 6 8 02 01 - am om ° wm 2 «Fs o 3 ° wm 3 = 05 OHSS wm 0 re ee ° 18S tts aka o 6, 1 HO, tk o ww. Mo 06 «tase k ° 170 kk ° a a ° mo 2 6 «06s asks ° woo ° a a ° um. 3825s ° mh aS kw ° ms. 7% = k= omkwmS ° ms 2 mst mek 0cor Amount in 100g of edible portion 1710) F FOOD se. [- Name of food Moisture| Protein] YPig [CPSRY'| Fibre | Ash No. | English | Urdu Scientific ete | oe | aa |e | 8 7 T z Z see ‘@) NUISAND DRY FRUITS tir, Almond Dadam = Prumusamygdalus «613.43, 183— SDSS 268 118 Anise Son Foeniculum Ms Lh 85 HHO vulgare 419, Walnut AKot_—_ Juglans regia 33075 432199 120, Bela Nut Sipari_ Areca catecha 2AM wT tm, Cashew Nut Kaja—— Anacardin ms ay sa occentale 422 Coconut Kopra Cocos macifora m9 2A 123, Clilgoca—ChilgoraPinusgenndiana «57247173 AMD SHQ_ 1 roasted 12h Pistachio Pista Pistaciavera so ams TMA 125, Popyseed —Khash-—Papaver we ay 2268 ST Khas somiferum as Peanut MongphaliPyruscommanis, «552, 45H MA BAA 25 2S w7, Seameseed Till Seamumindium 58 «59 192—«SLS 73H 128, Raisin Kish Mish _ Vitis Vinifera a2 8d 9COMPOSITION OF FOOD Amount in 100g of edible portion “Ge, [Calcium Phosphorus] iron | Zn | Todine | Thiamin Riboflavin] Niacin] VitC ]p-Carotene] VitA |Cholesterol me | amg [me | ppm | me TH: 161 Te w 6M 7 os om 6 0 0 1 6 mows. 0 9 © © 0 me | oe moa - a wo 86 oe ok wt we mow uo om 6 8 m om. ok om me 8 0 2 wm ow we 0 om ss @ ow om 0 sow amas owe. wr wm 0 wt ms wm 8 1 0 1 0COMPOSITION OF FOOD Amount in 100g of edible port Se LN at Fom Food aise ertein) Ph [Ca#BORY= Tire ] Ash NO. English vada [Scien (ORY [|| |e | se | 8 a = a a a ¥) DAIRY PRODU 129, Butter Milk Lassi 39H 130, Curd Dab ee ee 13, Cheese Paneer na ms wT 132, Cream Balat a see DH 4133, Milk Buffalo Fluid whole 05 «6S 7H OB 134, Mill Cow fluid whole © mh 33 39 46 OOF 135, Milk Goat uid whole m 5 ABT 136, Milk Human uid whole 2 69 13 39 72 0 02 137, Milk Cow Dried skimmed sr 3 SAD OD 138, Milk cow Dried whole a7 wi 72088 198, Yogurt 835 0 08 40, tee Cream 73 o 0sCOMPOSITION OF FOOD. Amount in 100 of edible portion [Phosphorus | tron [zn lone | thiamin Ribomtavin|Nacn] VitC [p-Carotene | VitA | Cholesterol me | me [mej ppm | img | me | ms | me | me | ee | me Ti se se a a as a 2 i ‘YPRODUCTS 0 ww 08 a - om 0 0 0 o 8 4 10 6 03 = = ost oo ° us 20am « 01 = 7 mea a” 0202 os wk % » Ps 7 03 02 1 ome wt ao us 0 mak kk 0 56 1 2 w 02 02 ~— meas wk 0 u ma yk 77 o 8 » m8 7m ae) 7 6 kw mek 5 0 » mw ut oom Bow »COMPOSITION OF FOOD Amount in 100 of edible portion ~ — — Kal - B £ — SS ae er a oo ee —io [oso] Kn |Z [ae Tein Ni goer i i mg ai ©) MEATAND MEAT PRODUCTS za. 116 mg | me | mg | ppm Dea a wm m 74 39150 m6 6719 was we woo sw m6 as 3B ce woo42 moa. . mo ooo 1% 18358 COMPOSITION OF FOOD Amount in 100 g of edible portion 006 031 a3 on 007 0.08 a6 023 159 190 ax 035 as a8 330 160, a9 028 44 121 63 67 a 76 55 “6 18 8 ‘tC |p-Carotene| cia] VILE [paren Vi a ° 260012301 0 tee 8 ° ° ° a 16 ° 4 o ° 233001 ° ° ° o ° ° ° 28 2 Vit | Cholesterol mg 2 | esescoBe uss BbGesCOMPOSITION OF FOOD Amount in 100 g of edible portion Sr. _—____Name of Food Moisture] Protein] UIPI TCarbOy-T rips. | aan [vein | si wen | ete 2} Ta ee eee e 7 wou wo as aan 1 Pawns Poumon agSe me, 25 20 165 24 27 267 aa 09 02 as o7 18 1 10 16 COMPOSITION OF FOOD Amount in 100g of edible portion 5] a wee ae wo 13 om we 308 wa 2a: mg 05 ao 08 an ans 001 mg 010 az 08 020 aso 080 aa mg 07 26 22 1s 20 30 30 22 = [Caicium|Phosphorus] ton | Zn |Iodine| Thiamin [Riboflavin] Niacin me | me | ppm ae ae ie) ie vind mg a me = 30 RE 2 Carotene] Vit [Cholesterol mg 2COMPOSITION OF FOOD Amount in 100g of edible portion Nam of Food ~~] Food a aL ae ot aT i a Ss st oie Dor aCOMPOSITION OF FOOD Amount in 100 g of edible portion oe esto hop tron | 2a [tone Thiamin ibrar) Niacin | vite ]p-Carotene| Vita |Chotetot ee ee _ . cee 12+ asses)MPOSITION OF FOOD Amount in 100g of edible portion St. ieee ot oe Food Tsfoisture|Protein| [pid |Carboby-) Fibre | Ash No, English Ueda | seientic | P| a |e | | Se |e | 8 D 1 21 z a 5 6 7 8 3 10 1) FATSANDOMS 172 Batter mM 65h HOLS 7. Ghee wm 0503 to 17 Ghee (buffalo) om 0202S 175 and (Raw) er ee en ee 176. Dalda (Hydrogenated ot) op ap m9 47, Coil oo ap m9 17% Soybean oi 7 ona DO 1 Saaflower it sm op a9 imo a 180, Coconat oi re 181, Cotton it 82 07 mo =a 182, Oliveoit a ee 185, Groundnut ot saz 09 imo an 184, Sesame il ee 9COMPOSITION OF FOOD Amouint in 100 g of edible portion Calcium] Phosphors] tron | Za [Todine [Tham Ritelavi] Nia] VitGJp-Cartee] Vita [Chaesteal mg mg | mg | ppm | omg | omg | me [me | me | ne | me Bos es a a] a 2 a2 @ % om on om 0 0 mH 219 3 a 0m ama o ooo - 00 0s 0 a o 0 %s rr ee oo o o 00 a - om = om 00 oo 0 ° o om = 0 ° ow 0 oo ° ° o - = 0 ° oo oo ° 3 o 0 - 0 o oo oo o 0 oo - 6 0 oo oo 0 ° om +o ° a oo oo ° ° o 0 - 0 ° oo oo ° 5m 0 + om om oo °COMPOSITION OF FOOD Amount in 100 of edible portion & Neaicaf ood [FE ise] rin] HER CRS ere | Aah No. ngs Unda] Sante | Peer |g | og | OY | See | og | 7 i oe See ta ait SUGARS SATIS AND BAVIRAGIS 15. Sugar white wo Sa 106 Sagar Bown mad w. Gur mo «89020 mtd S 188, Honey nous 0302S 8. taf mi MS O88 150, falecbe ms hOB HOO 191. Koa whol buffalo mil) woe MS SDS 492 Habwa Soben wo 0387 188 Carhonated beverages m2 ad 08D feel Coxe, 7.0P 194 Lemon jie 8 9h 3 wm 195 Mango ce moss uk SOS 194 Cofe tan Dey muds powder) 197, Black Tea eaves died mas wD 19 Green Tea eaves died wo 7653 a8 adCOMPOSITION OF FOOD Amount in 100g of edible portion | 7a [lone | Pian ibalavi] aca | ViLC [parton] Vita [Cholesterol me aT B SUGARS, SWEETSAND BAVERAGES a5 1 as 00 2 o o oo oo ° 30 28 29 2 © aol as ° 0 o 0 a1 002 o o 03 0 ° o n a9 ot - am os o o o 1B wy 02 ° ° 0 0 o o ° “ 16 00 ° oo oo ° 20 BBO ° ° oo o 0 ° 7 wo o ° oo o 0 o o ao om 3 o 0 0 0 0 0 0 01 ok om o a 5 0 2 o 6 1302 - 08H oo o 3385 ak 0H ° ° o ams ak 006 739-700 o o 43189 ons 037 49 20 800 o 0WEANING AND SUPPLEMENTARY FOOD MIXES Malnutrition is one of the major nutritional problems faced by most of the developing countries, In Pakistan protein energy malnutrition is widely prevalent (5%) among children mainly due to inadequate food supplies, iiteraey, poverty, lack of clean drinking water and sanitation, poor weaning and feeding practices (WHO, 1985, NIH, 1988, Hussain, 1583). The most vulnerable groups are infants and preschool children. Children in Pakistan suffer from both PEM and ‘micronutrient deficiencies including vit. A, iodine and icon PEM impairs resistance to infection which not only results in high sate of child moctality but also leads to permanent relardation of physical and mental growth of those who survive (WHO, 1959. The best time to introduce solid food to infants is 44 _months, but in Pakistan mothers often do not give solid food to the babies until the age of 1 ~ 1% years (Hussain, 1953) This practice has been one of the important factor contributing to PEM and high incidence of child mortality. It is recommended that at about 4-6 months, weaning food should be introduced and mothers should also continue to breast feed their babies for upto 2 years, The high cost of weaning and supplementary food in the market is another reason of withholding solid foods to infant and children. It was, therefore, considered appropriate to investigate the formulation of protein, energy rich weaning and supplementary food mixes for infants about 6 ‘months to 1 year and children 2 years to 6 years from locally available plant protein sources which are least expensive to prepare and the mothers are also familiar with the ingredients. In. most cases cereal was supplemented with milk different legumes to enhance is protein quality, We have formulated a few weaning and supplementary food imines. The ingredients used, methods of preparation ang rnutcient compositions of these food mixes i being shown i the following pages. WEANING FOODS: 1. Kitebri Ingredients Amount ice og Dal Mung 0g ized sit (lodized) Totase ayOil (fortitied with Vita) 58 ‘Method of preparation ‘Clean and wash vice and dal mung, Soak for 1/2 ho Take one cup of water, ice, dal mung and iodiz Jdized sat in a deep saucepan. Cook on medium f for 2025 minutes til rice and dal becomes sot. Mi these and add one teaspoon of hot oiffat, remove fro the flame and serve warm, [Nutrient compasition Amount in 100 g ‘fedible portion Energy 300 Keal Protein nag FayOit 525, Caleiam 20mg Phosphorus 500 mg Iron. ‘SingAmount 0g 120. Sogar 58 Method of Preparation nat, Add Clean and wash rce and soak for ¥ an “icup of water and tice in a deep sauce pan. Cook ‘becomes soft. Mash rice with spoon or electric Bender. Mix sugar and milk tit and again cook medium flame for 10 minutes till it becomes sand creamy in consistency serve wart, Amount in 100g ‘of edible portion 220 Keal 52g 308, 150mg 180 mg 3m itcent composition 3 Feerni Ingredient Amount Wheat floursuj (Samolina) 208 ai 120m Sugar 58 Method of Preparation Fry suff without oil ia a deep saucepan, tl it becomes brown, Add milk and sugar fo it and cook on medium flame for 1045 minutes tilt becomes soft and creamy in consistency. Turn off the flame and serve warm, ‘Nutrient composition Amount in 100 5 of edible portion Energy 200 Keal Protein 52 Fat 308, Calcium 150mg Phosphorus 250mg, tron amg4. Wheat Dalia Ingredient Amount Dalia (Shredded wheat) 28 Mik 9mi Sugar 58 Water 20 mt Method of Preparation Thoroughly clean Dalia and then soak for Ys an hour. Add 1 cup of water and dali in a deep sauce pin, Cook on low flame for 1520 minutes ti it becomes tender, Turn off the Name, Add milk and sugar and serve warm. [Natsient compos Amount in 100 5 ‘edible portion Energy 400 Kea Protein Sag Fat 60g Calcium 00 mg Phosphorus 380 mg tron amg Banana Kheer Ingredient Amount Banana 05 Mit 120m Sugar 55 ‘Method of preparation Mash the pesled banana with spoon add bold silk and sugar. Mix to creamy consistency and [Nattient composition Amount in 100 g ‘of edible portion Brergy 200Keal Protein 308 Fat 288 Calcium 160 mg Phosphorus 140 mg, roo 15mg,SUPPLEMENTARY FOOD MI Recipe-2 Amoust Tage ws Wheat Hour 0g xg Groundouts 0g 105 Gur Raw sugar or refined sugar m5 0s Method of preparation Fry wheat flour in a deep saucepan, Grind roasted froundnuts and sugar in a grinder. Mix these with fied wheat flour and serve ‘Nutrient composition Amount in 00g, Amourtin 100 ' ofedie pion of edible portion nergy 520 Keal 460 Ke Protein 1385 1045 Fayoit 1225 om Calcium ang er Phosphorous aa 160mg on amg dmg ——Amount Be Bg Gus, Raw sugar or refined sugar 208 Method of Preps Grind roasted dal channa, roasted groundnut and _gnu/refined sugar ina grinder. Mix these and serve. [Nutrient composi Amount in 100 ‘fedible portion Energy 610 Keal Protein 1645, Fayout 1585 Calcium 100mg Phosphorus 200mg tron amg Recipes neredient Amount Wheat flour 20g Groundnut 2g al Mung 205 Gur, rae sugar or refined sugar 208 Method of Preparation [ry wheat flour in a pan fill i becomes brown, Roast dal mung and groundauts in 2 separate sauce pan. Grind roasted dal mung, groundnuts and sugar in a ‘grinder and mix with the fried wheat flour and serve. Natrient composition Amount in 100 of edible portion Energy 40 Keal Protein alg Fiyoil 178 Calcium mg, Phosphorus omg Iron amgTRADITIONAL FOODS Trauitional foods have greatly conteibuted tothe health and nutrition of population ia many parts of the world These traditional dishes are popular among. the masses because of their taste, cooking methods, low cost and easy availability, These are available in local restaurants catering to the needs of millions of people of low-income group and are also prepared at home, Besides the cultural and nutritional aspects, people eat traditional food, because their forefathers have been eating these for centuries, Though this Is the era of fast food, young, people from high income families in Pakistan prefer to eat burgers, pizzas, but stil for a majority of population, 7280% these traditional food form 4 part oftheir daily diets (Messer and Kuhnlein, 1986, Our tational dishes are popular not only in Pakistan but alao in Gulf and other countries. The reason i that when akistani grate to foreign counties, they prefer and prepare their own traditional dishes, which because of ther 00d taste ao Decome popular with the local population (tusaiger 1995 The traditional dishes commonly consumed in Pakistan are meayegelable cur, lentil cuny, Kota, shami kabab, chapal haba, biryani and haleem and sweets like zarda, kkhoer and hala. Al these are aot only good in taste bat aso important from nutritional point of view. [As very limited nutrient information is available about these dishes. We have determined and following is the nutrient composition of 17 traditional dishes commonly consumed in Pakistan showing also the ingredients used and methods of their preparation NUTRIENT. COMPOSITION 1. Chapati Amount in 100 5 Nutrient composition ‘of edible portion Energy 242. Keal Moisture 310g, Protein 978, Fat 208, Carbohydrates 5A7g Fibre 10g Ash 168 Calciam 05mg, Iron amg, itamin-c 09mg Ingredients and Method of Preparation (Appendix:Ber sasoor Curry i Amount in 100g © Natient composition of edible portion B toersy 96. Keal B Moisture sg 52g 238 1268 108 12g Ome, Lime 30mg aration (Appendix) yacht (Potato Meat Curry) Amount in 100 g ‘of eile portion 10. Keal 7308, 708 408 1308, 208, 10g, Limg, a5 mg 1amg ‘of Preparation (Append 4. Katoot (Kidney Bean [Nutrient composition Energy Moistie tein Carbohydrates Fibee Ash Calcium leon Vita fe Curry) Amount in 100 g ofedible portion 162 Keal 3808 178 138 2138 238 208 10mg osmg Ams, Ingoionts and Natiod af Papaation Tap penis) 5. Kofta (Meat balls) Natrient composition Fnergy Moisture Protein Fat Carbohydrates ine Ash Calcium Iron Vita Cc Amount in 100 g ‘of edible potion 152. Keal 508 1353 408 M36 ong 308 Limg omg 03mg Ingredients and Method of Reparation (Appendix)6. Pulao Goshe (Rice with Beef) [Nutrient composition Energy. Moisture Protein Fat Carbohydrates Fibre Ash Calcium ron Nitamin-c_ Ingredients and Method 7. Shami Kabab [Nutrient composition Energy ‘Moisture Protein Fat Carbohydrates Bibre Ash Calcium Iron Vitamin-c Ingredients a Amount in 100g, oF edible portion 19. Keal 208, nog, 60g 189g, Lig 10g 10mg a3mg __00mg. dof reparation (Append) Amount ie 100 g of edible portion 17. Keal 80g mn2g 308 1635 og 258 Dame fethod of Preparation. (Appendix?) 8. Chapal Kabab x | N Exergy | Moise Prot fa Carbotydrates | Fibre ‘sh Chin Iron | Visine tient composition Ingredients na thd of Pepation Append Nutrient composition Energy Moisture Protein Fat Carbohydrates Fibre Ash Calne Amount in 100g ‘of edible portion 134. Keal Tog 508, 635 sg 138 135 3me, 15 mg __o2me_ Amount in 100 | ‘fedible potion 187. Keal 80g 983, agjeem Nutcent compo Energy Moisture Protein Carbohydrates 310mg 12mg __ 86mg. ation [Appendis-0) Amount in 100 ‘of edible portion 237. Keal 5808, 28 188 03g ag 20mg 13mg Vitamin-C 02 me. ents and Method of Preparation (Appendiv-it) 12, Sajji (Roasted Meat) Amount in 100 8 Nutrient composition ‘ofedible portion Energy 157. Keal Moisture 055 Protein 1725 Rat 668, Carbohydrates 135, Fibre 008, Ash cer Calcium 150mg Iron. sma, Vitamin ome, Ingredients and Method of Preparation (Appendix-12) 13. Biryani (Rice with Meat) Amount in 100 g ‘Nutrient composition otedible portion Energy 197. Keal Moisture 576% Protea O18 Fat 678 Carbohydrates 285 Fibre 085 ash 125 Calcium 520mg Tron 09mg Vitamin: 36mg. Ingredients and Method of Preparation (Appendi-i9)16, Halwa Suji Carbohydrates Fibre Ash Calcium Iron Vitamin. [Ingredients and Method of Preparation (Appendis1®) 15. Zarda (Sweet Rice) SWEET DISHES 16, Kheer (Rice Pudding) Amount in 100 ‘Nutrient composition Energy | Moisture Protein at ‘Carbohydrates Fibre Ash Calcium Iron Vitasnin 17. Halwa Gajjar Amount in 100g [Nutrient composition ‘of edible portion composition Energy 246, Keal Moisture 805, Moisture Protein 8 Protein Fat 408 Rat Carbohydeates 4658 Carbohydrates Bibre 058, Hibre Ash’ 158 Ash Calcium Omg, Calcium Tron 05mg Iron Vitaminc _ 03 Vitamin Ingredients and Method of Preparation (Appendix18) Ingredients and Method of Peepa Amount in 100 of edible portion 5. Keal 7228 137mg o2mg, __17 mg. tion [Appendix i6) Amount in 100 of edible posto +10. Keal, 268, 51g 2028 208 21g 185, 150mg Lim, 20m. Ingredients and Matiod of Preparation (Appendici)TRADITIONAL FOOD INGREDIEN 1. Chapati (Appendix) Ingredients Amount Flour (wheat) (cup) 2008 Fpalized fodized sat (teaspoon) 12g Water ‘hs needed to makes dough Method of Preparation ered odized salt in flour and knead by adding water fill dough becomes sft > Veave it for to 10 minates F Make small round balls of it Press these balls 10 make chapaies (ound flat bread) > ‘Bake on an iron plate at medium fame. 2.Daat Masur Curry cappendix2) Ingredients Amount enti (doal masut) (cup) 250g Ghee (atablespoon) 908, Garlic crushed) Gloves) 38 Spices Todized todized salt (1 teaspoon) 4g Red chill powder (2 e35p000) 28 ‘Turmeric powder (14 te25p000) rr Guminseeds_(stea3p00n) 28 Water (5cups) 1000-1200 mt Method of Preparation eiSouk lentil in 2 caps of water for one how ad al the apices and est of the water cook unt | tender. Mix well with spoon. > ‘Brown gai in oil Add cumin seeds tt % Pourit over the prepared lentil 5 Serve hot with ice orchapati rODS OF PREPARATION 3.Alu Gosht (Potato with Meat) — (Appendix) Ingeed Amount Meat (Bee) 250g Ghee/0il tablespoon) 50 Yotatoes (cut into pieces) (medium size) 2008, Onion (chopped) (0 medium size) 1003 Tomato (chopped) (I mediumsize) 1005 Garlic crushed) (cloves) 58 Ginger (Paste) (piece) 28 Coriander leaves {@teaspoon) 25 Spices Todized fodized salt (1 teaspoon) 4g Redhill powder (teaspoon) 28 Coriander powder —_(1teaspoon) 4g Garam reatala powder Qlsteaspoon) 28 Water (6cups) 1200500 mi Method of Preparation ye pry onions garlic and ginger in oi > Add meat, tomatoes and all the spices with 2 cups of water > Cook untill meat becomes almost tender. > Add potatoes and remtai Cook till potatoes become tender and gravey thickens. {> Sprinkle garam masala and coriander leaves on cy and serve ot ng water4 Kaloot (Kidney beans Curry) ng ed kidney beans Onion chopped) Garlic (crushed) Tomatoes (chopped) Ghee/0t Spices Coriander leaves lodized sate Red cit powder Coriander powder Baking soda Water @eups) medium size) cloves) (2 medium size (4 tabtespoon) (@teaspoon) (teaspoon) (teaspoon) (teaspoon) (teaspoon) G6cups) Soak beans in water with soda fo? hours * Boil until beans become tender. > Fry onions and partic in oft % Mistomatoesand all the spices * Cook unt tomatoes become tender, 7 Mis boiled beans, cook for 5-0 evinutes © Sprinkle coriander leaves and serve hoy (Appendics) 500, 100g 58 1505 405 Method of Prepara for45 minates ‘Make small neat 5.Kofta (Meat Batts) (Append ‘gre mount forks Mintel he 250g Onion ing Chiles green BE Gaager 2 Seis Toioe sa 2 Chi por 2 Garam meats faye Pee) zs hikes powder icenTaen a Forpy sed (powdery 2 Foveury Ghevfo 6 tebiespo0n) sos Tome, meditate) SE cued Cietomsig) HS arc rasneay ei a Gingerpan”—(Pcoves 2B Gomandee Be 28 Spies Iedentnit ——eeaspoo) 2g Reldilipomder (cutee) ag Tumerc ponder ater, ie Corander (hfe ae Garin masta fh 2E Ware scary 10001208 tanks eo Lo in ei chape Dall and keep aside arcu fy onions, gare ginbene, Add all the spices nna ook til onion and torn Adidmeet bats and cook Sprinkle garam masala mast ot6.Pulao Ghoshe (Rice with Beef) (Appendix) ‘Amount 2503, Rice (cups) 4008 Gheyo (Stablespoon) 508 Onion (chopped) (1mediumsize) 1008 Garlic (rushed) {6 loves) 5B Ginger (paste) (pies) 28 Tomato (hopped) (Leu) 1008 Spices Todized salt (1 teaspoon) 4g Recichili powder (V8 teaspoon) 28 Garam masla powder (teaspoon) 28 Water (@-10cups) 1500-2000 mi Method of Preparation Boil meat with water, iodized salt and garlic until neat fs neady tender, Take it out ofthe soup and set aside > ‘Brown onions in oil, Add ginger, tomatoes, meat and all the spices. Fry meat well > Add rice and soup, CCook unit all the water i absorbed and the rice becomes well done. > Serve ht 7.Shami Kabab (appendix?) Ingredients Amount Minced Meat (Beef) 5008, Daal channa (veep) 2503 Onion (1 mediumsize) — 1003 Garlic (eloves) 88. Ginger (large piece) 108 Gheooil (tablespoon) 40g Fags (No) : Spices Todized salt (2teaspoon) 85 Red chilli powder (Dteaspoon) 68 Coriander powder @teaspoon) 8B scam masala powder (Lteaspoon) 48 Water (ups) 1000 Method of Preparation Boil minced meat, daal channa, onion, ginger, pric with water and all the spices tll meat and {daal becomes tender and water dries. > Chop them in electric chopper For 4-5 minutes. > Make small round cakes. > Dip in beaten egg and fry in ol tll brown. > Serve hotB.Chapal Kabab (sonenais) Inseens Amount Mined mea ee 20g Onion hopped) mediums) isp Gre cles hopped) (2No) 25 tect (tabienpoon) Gog Fags @No) - | a | Tote sat tespoon) ag Redchitipowder — Gteapoon) ae Covnderpowder —(ieapoon) a Garsmmasala powder Chteapoon) a Method of Peption * Add all the ingredients in minced meat and mix | ett > Mate medium sie round cakes andy them wet! _{ ina | > Serve het I.Chicken Curry (appendin-9) Ingredients Chicken Ghost G0 tabtespoon) (Onion chopped) (medium size) 2008 Tomatoes Chopped) medium size) 200g Garlic (rushed) (0 cloves) 10g A piece) 55 Spices Todizedsatt (teaspoon) tg ed chill powder (teaspoon) 4g Coriander powder (1 teaspoon) 4g Turmeric powder (teaspoon) = Garam masala powder (teaspoon 2g Water Qeup) 500 Method of Peeparation > Fry chicken pieces in oil and keep aside, > nthe sume ol fry onions, ginger pati % Add spices “and tomatoes. Fry well so. it resembles a paste % Add chicken pieces and cook until chicken is almost tender. > Add water & simmer for 10 minute, > Add garam masila & coriander leaves and serve hot10. Haleem (appendin-i0) Ingredients ‘Amount Beet (boneless) 1000 5 ‘Ming dal (cup) 54 ‘Masi daal (veup) 15g Channa dat (eup) 158 Mash dal (icup) 155 Wheat grains (emshed) dalla (1cup) er (Oat grain (rushed) (cup) 258, Rice (cup) 508, Gheoeit @isblespoon) 408, Onion (chopped) (medium size) 1505 Tomatoes chopped) — (Gmedium size) 1508 Garlic Ad eloves) 10g Ginger (crushed) (piece) 08 ‘Mint leaves 8B. Lemon (No) : Spices Iodized salt (2 teaspoon) 88. Kedchilli powder (teaspoon) 8 Coriander powder (teaspoon) Sa Turmeric powder (Vs teaspoon) 28 Garam masala ((2teaspoon) 48 Water @eup) s00'm tho of Preparation TP Boi all daas til tender. 5 Mash them and Keep aside. 5 Fry onion and garlic in haf of of 2 lla mest, tomatoes rest of the water and all the spices ‘Cook till meat become tender. ‘aad mashed das and mash again with meat fy rest of the onions in ol ‘Pour over prepared haleem. J Gaunish with mint leaves and lemon and serve hot QD 11, Machlee (Fried Fish) (appenaitt) Ingredients Fish cleaned (1mcaivm) (cutinto pieces) Ghee/0H1 (tablespoon) 80 Garlic (rushed) (a5 cloves) Bs Spices Todi salt, {teaspoon} 48 Red chilli powder __(/ teaspoon) 28 Coriander powder __(Lteaspoon) 48 Gara masala 25 Ajwain (4 teaspoon) 1g Vinegar (tablespoon) smi Method of Preparal > todized salt the fish, Jet stand for one hour and then wash thoroughly. > Micall spices with crushed garlic and vinegae. > Add spices to fish and mix well, > Fry in hot ol untill brown, > Serve hot12. Sajji (Roasted Meat) 13. (Appendii2) Ingre | Lambs eg (1 piece) | lodized sae {pleapoon Ghee (tablespoon) | Method of Propara 7 Toize sl lam leg and piece a odin it > Light the cot fe 2% Attange lami eg around i Z Ruboilon lamb’ Teg time to time. | > When the meat is Well done, Take out of the rod San | Biryani (Rice with Meat) (Appendix-13) | Sai, a a Tomato Chopped) {medias} 100g Geen ie IS oe Bien 8 (teaspoon) 2g | case) cece tienen it ee a Try onion ada no. Adda plese and mato 5 Cooke well % Add oro cups of water and potatoes cook unt meat and | potatoes becomes tence fc > Cook rice with water until ice become half done. Strain | and setasige > Moric and meat > Cook overlow heat for30 minutes and serve ht. @ SWEET DISHES 16, Halwa Suji Appendix1d Ingredients Semolina (Su) Ghee (20 tablespoon) Sagar (2tablespoon) Cardamon (teaspoon) Water @eups) Method of Preparation 15. > Fry aardamon in ghee. > Add semotina and fry brovn in colour, > Add sugar and fry well > Ad hot water and let simmer for 15.20 inate til well tl it becomes gokien itiscooked > Serve hot Zarda (Sweet Rice) (ppendivs) Togreients ice Bm Sugar cups Gheeoi tablespoon) Cardemon (teaspoon) Almonds and Pistachio (Gtblespoun) Orange fond Colow Water (cups) Method of Preparation » Boil rice with fruit colour in 8 glasses of water til haf done, > Strain vice and st aside. > Fry cardamon in ol Add sugar and tite water > Add rice and simmer on low flame for 10:8 minutes Add almonds and pistachio on top. » Serve ho.16, Kher (Rice Pudding) Ingredients Whole milk Crean Sugar Rice cardamon ‘Almond and Pistichio Water Method of Preparation Boil rice i water. Chill and serve (cups) (eeup) (seap) (Leap) (eateaspoon) (2tablespoos) ) ow “Mash ice and add milk and eream. Cook tlt becomes creamy. Ada sugar and cook well. (ppendivas) | Amount 500m ror sg 00g, 28 28 500 ml [Ada cardamon, almonds and pistachio, 17, Halwa Gajjar (Appendix-17) Ingredients Amount Red caro (shredded) (0-4 No) 500 gm Sugar (cup) 208 Ghee (vseup) 208 Milk cups) 1000 m1 Cardamon (teaspoon) 2g Almond and Pistchio (2tablespoon) 20 Method of Preparation > Boil carrots with milk, til milk becomes dry and «carrots tender > Adal sugar and cook wel > Add ghee and cardamons and cook tll mixture leaves ghee, > Ada almonds and pistachio and serve ho(Appendis-8) STATISTICAL ANALYSIS OF FOOD COMPOSITION TABLE FOR PAKISTAN 2001 AND ITS COMPARISON WITH THAT OF 1985 The statistical analysis of the different food constituents in various food commodities were caried out in SPSS statistical software and excel spreadsheet with main emphasis on determining the mean values standard Geviations, coefficient of variations, means differences and testing theie significance using paiced comparison T test Results indicated some changes (both positive as well as negative) in year 2001compared to the base period 1985, The cesults are briefly summarized as follows: L PROXIMATE COMPOSITION: [As far as cereal and cereal products are concerned, mean value of food eneepy in Keal dereased from 324.52in, 1985 to 32091 in 2001; however, the change of 3.61 is sfatistcally insignificant as indicated by a small t value of jst 089, The coelficient of Variation (C-V) of 19.45 in year 2001 i a litle higher than that of 1985 (17.9) showing abit higher variability inthe year under study compared to the base period, In other food commodities, we observed the same pattern with the exception of legumes and nuts & dry fruits where the change in the mean values appeared to be statistically significant 2 5% and 10% respectively. Moisture contents have highly significantly changed in roots & tubers and dairy products. while insignificant changes have occurred in all other commodities. As far as proteins are concerned, there has been significant changes occureed ia two food commodities namely nuts & dry fruits and eggs. Lipids & fats and Carbohydrates contents both have changed signiticantly in fruity "and. condiments while sweets also showed significant difference in fats contents, No significant ‘Change has occurred in majority of the food commodities in terms of fibre and ash contents with the exception of cereal & cereal products and condiments that showed significant difference in fibre. contents while ash contents also significantly differed in case of auts and dey fruits HL MINERALS AND VITAMINS COMPOSITION: Our results also indicated that calcium contents have changed significantly in vegetables and meat and. meat products. Phosphorus was found to have changes ignificantly in condiments, wuts & dry fits and meat 6 ‘meat products. Pulls in ia contents, legumes in thiamin Contents vegetables in riboflavin and vegetables, meat & meat products in niacin contents were found to have significant mean differences. Nuts & dry fruits, dairy products and fish showed sigaificant difference in Vitamin contents No significant difference in means for P- Carotene was observed in any of the food commodities. The means paired comparison T tests have not been performed in case of Zn, Iodine, Vitamin A and cholesterol Forthey have not been reported forthe year 1985. 1. CONCLUSIONS: Some of the significant statistical differences found in proximate and minerals & vitamins compositions may ‘be due to the varietal differences of the samples used for analysis in 2001 as compared to that of 1985. 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