1989 Packages

Absorption and bioavailability of different protein sources.

Full forms of abbreviations used in the original book.

Classification of activities based on occupations.

Relative calorie requirement of distinct demographics.

Uniquely identifiable codes for each food.

Codes and names of nutrients, and its components.

Detailed nutrient composition of 592 key foods in India.

Contents in the original book.

Names of each food in local languages, including scientific name.

Categorization of food by their common names.

Full form of language abbreviations.

The Nutritive Value of Indian Foods ([NVIF 1989]) provides nutrient composition for 592 key foods.