Table 1.
Vitamin content of common Indian food items
| Vitamin |
Thiamine |
Riboflavine |
Nicotinic Acid |
Vitamin C |
Vitamin A |
CaroteneIUb |
Vitamin D |
|---|---|---|---|---|---|---|---|
| (Recommended daily allowance) | (1500) μg | (1700) μg | (19) mg | (60) mg | (1000) IU | (200) IU | |
| Rice, milled, boiled 1 cup | 27 | 11 | 1.0 | − | − | − | − |
| Wheat chapatti 15g | 45 | 45 | 0.9 | − | − | − | − |
| Egg medium, boiled 48gms | 40 | 130 | 1.6 | − | 550 | − | 27 |
| Milk, cow, 1 cup | 100 | 360 | 2.3 | 4 | 300 | − | 8 |
| Bengal gram (chana dal) 1 cup | 87 | 127 | 1.1 | − | − | − | − |
| Black gram (urad dal) 1 cup | 76 | 92 | 1.5 | − | − | − | − |
| Lentil (masur dal) 1 cup | 81 | 125 | 1.0 | − | − | − | − |
| Cabbage, cooked, ì4 cup | 40 | 40 | − | 58 | − | − | − |
| Carrot, raw 1 large | 60 | 60 | − | − | − | 12000 | − |
| Roast chicken 100 gms | 80 | 180 | 13 | − | − | − | − |
| Mutton, lean 30 gms | 70 | 95 | 4.2 | − | − | − | − |
| Ghee 1 teaspoon | − | − | − | − | 165 | − | 5 |
| Butter 1 teaspoon | − | − | − | − | 165 | − | 2 |