Table 2.
Different geographic regions and food habits of India.
| Indian Part | Food * | Protein % | Calcium % | Carbohydrates % | Sodium-Potassium % | Oxalate % | Dominant Food Content Related to KSD |
|---|---|---|---|---|---|---|---|
| Central | Mughlai | 10–18 | 7 | 20–56 | 1 | - | Protein |
| Mushroom | 6 | 1 | - | 9 | - | ||
| Bamboo shoots | 5 | 1 | 1 | 15 | - | ||
| Pickle | - | - | - | 50 | - | ||
| East | Fish | 44 | 1 | - | 2–10 | - | Protein and Carbohydrate |
| Meat | 52 | 0 | - | 2–12 | - | ||
| Egg | 26 | 5 | - | 3–5 | - | ||
| Rice | 5 | 1 | 9 | 1 | - | ||
| Potato | 4 | 1 | 10–20 | 6–12 | 1 | ||
| Tomato | 1 | 1 | 1 | - | 1 | ||
| Spinach | 5 | 9 | 1 | 3–15 | 1 | ||
| Chives | 6 | 9 | 1 | 2–8 | - | ||
| Dairy | 3 | 8 | 1 | 2–4 | - | ||
| North | Kidney bean | 48 | 14 | 20 | 20–40 | - | Protein and Carbohydrate |
| Wheat | 28 | 3 | 23 | 12 | - | ||
| Corn | 18 | - | 24 | 1–8 | - | ||
| Mughlai | 10–18 | 7 | 20–56 | 1 | - | ||
| Paratha-Saag | 10 | 11 | 30 | 1 | - | ||
| Tomato | 1 | 1 | 1 | 2–5 | 1 | ||
| Legume | 10 | 2 | 4 | 0–6 | 1 | ||
| Dairy | 3 | 8 | 1 | 2–4 | - | ||
| West | Seafish | 30–40 | - | - | 2–10 | - | Protein |
| Crabs | 36 | 9 | - | 7–15 | - | ||
| Nut | 40 | 11 | 7 | 11 | 1 | ||
| Rice | 5 | 1 | 20–28 | - | - | ||
| Coconut | 6 | 13 | - | 1 | - | ||
| Sweets | 3 | 8 | 1 | 2–4 | - | ||
| South | Dosa/Idli | 3 | 6 | 23 | - | - | Protein and Carbohydrate |
| Grains | 26 | 10 | 14 | 6–15 | - | ||
| Fish | 44 | 1 | - | 2–10 | - | ||
| Meat | 52 | 0 | - | 2–12 | - | ||
| Coconut | 6 | 13 | - | 1 | - | ||
| Pickle | - | - | - | 50 | - |
* Some of the most common foods consumed in different parts of India.