Table 1.
Mean percentage values (Mean ± SD, n = 6) of macronutrient compositions of cereals, cereal based foods, and pulses
| Food item | Moisture % | Fat % | Protein % | Mineral or ash % | Carbohydrate % | IDF % | SDF% |
|---|---|---|---|---|---|---|---|
| Boiled white samba rice | 70.1 ± 2.5 | 2.4 ± 0.7 | 8.5 ± 2.3 | 1.8 ± 0.2 | 74.6 ± 7.2 | 7.6 ± 0.1 | 5.0 ± 0.2 |
| Boiled red kekulu | 72.2 ± 0.9 | 2.3 ± 0.5 | 6.7 ± 1.7 | 2.3 ± 0.6 | 72.5 ± 6.0 | 9.8 ± 0.2 | 6.1 ± 0.4 |
| Boiled Nadu rice | 67.4 ± 2.0 | 1.8 ± 0.7 | 5.6 ± 2.2 | 0.8 ± 0.2 | 64.6 ± 5.3 | 8.6 ± 0.7 | 7.2 ± 0.5 |
| Boiled white basmati | 71.6 ± 3.5 | 3.1 ± 0.8 | 8.9 ± 2.6 | 1.0 ± 0.4 | 74.5 ± 3.7 | 6.6 ± 1.1 | 4.8 ± 0.8 |
| Pressure cooked chick pea | 63.4 ± 1.2 | 2.2 ± 0.1 | 22.4 ± 1.1 | 3.0 ± 0.6 | 62.1 ± 2.1 | 14.8 ± 1.3 | 6.9 ± 0.2 |
| Pressure cooked green gram | 64 ± 3.2 | 2.6 ± 0.8 | 20.0 ± 0.6 | 3.4 ± 0.6 | 65.9 ± 2.21 | 7.0 ± 0.7 | 5.3 ± 0.1 |
| Pressure cooked red cowpea | 67.8 ± 4.2 | 4.4 ± 0.8 | 24.5 ± 2.3 | 3.0 ± 0.7 | 64.6 ± 2.3 | 7.8 ± 0.3 | 5.8 ± 0.2 |
| Boiled maize | 67.6 ± 2.5 | 5.4 ± 0.7 | 4.2 ± 0.3 | 2.5 ± 0.6 | 64.6 ± 4.2 | 9.6 ± 0.7 | 4.0 ± 0.2 |
| Wheat bread | 12.1 ± 2.5 | 6.9 ± 1.5 | 12.2 ± 2.0 | 1.8 ± 0.6 | 77.6 ± 4.3 | 3.6 ± 0.3 | 2.7 ± 0.5 |
| Pittu (wheat flour) | 50.5 ± 2.3 | 6.8 ± 0.4 | 8.2 ± 0.6 | 1.2 ± 0.6 | 69.2 ± 5.0 | 8.9 ± 1.1 | 6.1 ± 0.4 |
| Pittu (wheat + Kurakkan flour) 3:1 | 46.5 ± 3.5 | 6.3 ± 0.9 | 4.1 ± 0.6 | 2.2 ± 0.5 | 61.9 ± 4.6 | 14.5 ± 0.3 | 8.8 ± 0.5 |
| Roti (wheat flour) | 26.5 ± 1.5 | 7.1 ± 0.5 | 12.7 ± 0.6 | 2.1 ± 0.5 | 57.8 ± 4.3 | 8.5 ± 0.3 | 6.0 ± 0.5 |
| Roti (wheat + Kurakkan flour) 3:1 | 25.9 ± 3.6 | 7.0 ± 0.6 | 10.2 ± 0.3 | 2.8 ± 0.8 | 52.8 ± 4.7 | 15.2 ± 0.3 | 7.9 ± 0.5 |
| Lentil curry | 85.3 ± 4.5 | 4.6 ± 0.2 | 14.4 ± 0.2 | 2.6 ± 0.2 | 54.2 ± 4.8 | 8.6 ± 0.2 | 5.8 ± 0.8 |
| Soy curry | 86.7 ± 3.3 | 8.2 ± 1.2 | 36.6 ± 1.9 | 2.8 ± 0.7 | 34.6 ± 3.6 | 9.3 ± 0.7 | 6.7 ± 0.4 |
IDF insoluble dietary fiber, SDF soluble dietary fiber