Nutrient Profile of Various Millets and Grains
This data provides a comprehensive overview of the nutritional content of different millets and grains including protein, fiber, iron, calcium, and fatty acid composition per 100g edible portion. The values highlight the richness of these foods in essential nutrients, making them valuable additions to a balanced diet.
Download Presentation
Please find below an Image/Link to download the presentation.
The content on the website is provided AS IS for your information and personal use only. It may not be sold, licensed, or shared on other websites without obtaining consent from the author. Download presentation by click this link. If you encounter any issues during the download, it is possible that the publisher has removed the file from their server.
E N D
Presentation Transcript
National Level Workshop on Millets-2018 28th Sept, Vamnicom Pune Dr. R. Hemalatha ICMR-NATIONAL INSTITUTE OF NUTRITION (Department of Health Research) Ministry of Health & Family Welfare, GOI
Protein and Fibre content (All values are expressed g/ 100g edible portion; All blank space in the table represent below detectable limit) Insolu ble Dietary Fibre Solubl e Dietary Fibre Energy KJ Total Dietary Fibre Total Fat Carbo- hydrate Moisture Protein Ash Food Name Bajra (Pennisetum typhoideum) Barley (Hordeum vulgare) Jowar (Sorghum vulgare) Ragi (Eleusine coracana) 8.97 0.60 9.77 0.38 9.01 0.77 10.89 0.61 11.36 0.19 14.23 0.45 9.93 0.75 10.58 1.11 10.96 0.26 10.94 0.51 9.97 0.43 7.16 0.63 10.13 0.45 8.92 1.09 7.94 0.58 10.59 0.60 1.37 0.17 1.06 0.22 1.39 0.34 2.04 0.34 1.34 0.16 1.72 0.27 0.56 0.08 1.42 0.19 11.49 0.62 15.64 0.64 10.22 0.49 11.18 1.14 7.72 0.92 6.39 0.60 2.81 0.42 11.23 0.77 9.14 0.58 9.98 0.62 8.49 0.40 9.51 0.65 5.45 0.48 4.29 0.82 1.99 0.39 9.63 0.19 2.34 0.42 5.66 0.68 1.73 0.40 1.67 0.55 2.27 0.52 2.11 0.34 0.82 0.22 1.60 0.75 61.78 0.85 61.29 0.77 67.68 1.03 66.82 0.73 65.55 1.29 66.19 1.19 78.24 1.07 64.72 1.74 1456 18 1321 19 1398 13 1342 10 1449 19 1388 10 1491 15 1347 23 5.43 0.64 1.30 0.20 1.73 0.31 1.92 0.14 3.89 0.35 2.55 0.13 0.52 0.05 1.47 0.05 Samai (Panicum miliare) Varagu (Setaria italica) Rice, raw, milled (Oryza sativa ) Wheat, whole (Triticum aestivum)
Iron and calcium content (All values are expressed mg/100g edible portion; All blank space in the table represent below detectable limit) Manga nese (Mn) Potassi um (K) Magnes ium (Mg) Phosph orus (P) Calciu m (Ca) Iron (Fe) Zinc (Zn) Copper (Cu) Sodium (Na) Food Name Bajra (Pennisetum typhoideum) 2.76 0.36 0.54 0.11 1.12 0.17 365 18.0 124 19.5 289 25.3 4.11 0.09 27.35 2.16 6.42 1.04 Barley (Hordeum vulgare) 1.56 0.15 1.50 0.27 0.43 0.17 1.24 0.11 268 20.4 48.97 6.1 178 26.8 7.56 1.52 28.64 3.49 Jowar (Sorghum vulgare) 3.95 0.94 1.96 0.31 0.45 0.11 1.19 0.11 328 25.1 133 14.8 274 35.7 5.42 0.21 27.60 3.71 Ragi (Eleusine coracana) 4.62 0.36 2.53 0.51 0.67 0.22 3.19 0.88 443 59.6 146 10.7 210 58.4 4.75 0.14 364 58.0 Samai (Panicum miliare) 1.26 0.44 1.82 0.14 0.34 0.08 0.23 0.08 105 15.7 91.41 12.63 130 27.5 4.77 0.14 16.06 1.54 Varagu (Setaria italica) 2.34 0.46 1.65 0.18 0.26 0.05 0.33 0.05 94 10.7 3.35 0.04 15.27 1.28 122 5.9 101 5.2 1.21 0.17 0.23 0.06 0.73 0.21 108 10.9 19.30 6.99 96 2.34 0.28 Rice, raw, milled (Oryza sativa ) 0.65 0.11 7.49 1.26 16.30 2.85 0.65 0.49 0.12 3.19 0.59 366 59.6 125 14.8 315 41.8 2.50 0.20 Wheat, whole (Triticum aestivum) 3.97 0.78 39.36 5.65
Fatty acid composition (All values are expressed mg/ 100g edible portion; All blank space in the table represent below detectable limit) Nervon ic (C24:1n 9) Eicosae noic (C20:1n9) Oleic (C18:1n9 c) LA Saturat ed fats Total MUFA Total PUFA ALA (C18:3n3) Food Name (C18:2n6 c) Bajra (Pennisetum typhoideum) 1040 39.8 90.79 5.63 314 13.7 585 36.3 868 24.2 291 7.2 109 21.2 141 9.4 1844 56.7 549 21.6 508 18.3 362 15.3 1230 42.9 576 17.8 234 45.8 616 22.1 875 34.5 232 11.9 163 6.2 317 17.0 589 31.9 246 2.3 184 8.9 191 8.0 1047 39.9 90.79 5.63 314 13.7 585 36.3 868 24.2 1984 55.0 575 18.6 524 18.3 431 20.7 1277 47.5 597 18.4 253 13.2 654 23.7 140 5.8 26.32 3.35 16.54 1.31 68.58 11.85 47.20 5.17 21.02 1.20 9.51 1.09 38.51 3.88 Barley (Hordeum vulgare) Jowar (Sorghum vulgare) Ragi (Eleusine coracana) Samai (Panicum miliare) 2.75 0.89 1.54 0.44 Varagu (Setaria italica) 297 6.8 Rice, raw, milled (Oryza sativa ) Wheat, whole (Triticum aestivum) 0.75 0.36 117 6.6 141 9.4
Trends in Mean (g) Intake of Millets among Rural Population- NNMB
500 400 PCI_Q 1 2 3 4 5 Cereals 300 200 100 0 S W N E zone Cereals intake by zones
40 35 30 PCI_Q 25 1 2 3 4 5 Millets 20 15 10 5 0 -5 S W N E zone Millets intake by zones (Guj, Mh, Raj)
Sorghum supplementation in school children- NIN Group experimental Control baseline end baseline end BMI 14.9 (1.3) 14.7(2.02) 14.9 (1.57) 15.6 (2.17) Hb 11.8 (1.65) 12.6 ((1.15) 12.2 (1.31) 11.4 ((1.73) Total protein 8.8 (0.83) 8.8 (0.61) 9.3 (1.4) 8.6 (0.58) Ferritin 40.9 (23.5) 79.1 (36.9) 65.3 (15.4) 44.3 (14.02) RBP 63.9 (10.92) 71.1 (13.93) 33.6 (17.1) 77.7 (14.4) B12 295 (44.9) 375 ((176.7) 216.5 (35.6) 261.9 (163.9)
What can be done? awareness of nutritional merits increasing at present for healthy life style but lack of information Improve processing technologies, - Heat processing or cryo processing for preserving nutrient digestibility and bioavailability value-addition of processed foods through diversification and bio fortifi Research priorities Macro and Micro Nutrient composition after processing Digestibility PDCAS, DIAAS specially with reference to proteins Bioavailability of minerals PDCAS- protein digestibility corrected AA score DIAAS- Digestible Indispensible AA score
Millets as staples These crops have substantive potential in broadening the genetic diversity of the food basket and ensuring improved food and nutrition security This is a step towards introducing diversity in out diets, by using the local biodiversity Offer greater benefits in terms of lower water requirement Carbon foot printing Adaptation to climate change Greater self-reliance of local population as well as more resilience to food
PDCAS Milk 120 Egg 118 Soya bean 91 Rice 59 Millets 48 Wheat 42 Chick pea 72 Cowpea 72 Kidney bean
During 24 h fermentation of pearl millet , protein and lipid contents were not changed, but carbohydrate content decreased with parallel increase in soluble sugars. Amino acid analysis revealed that fermentation significantly decreased glycine, lysine and arginine contents. Fermentation was found to cause significant reduction in trypsin and amylase inhibitors activities and the phytic acid content, but tannin content increased - Journal of the Saudi Society of Agricultural Sciences Volume 10, Issue 1, January 2011 Phytate and Tannin level was lowest in both flours at 72 h- Science Alert 2009 .
WATER SOLUBLE VITAMIN CONTENT (All values are expressed per 100g edible portion; All blank space in the table represent below detectable limit) Pantot henic Acid (B5) Ribofla vin (B2) Total Folate s (B9) Thiami ne (B1) Niacin (B3) Vitami n B6 Biotin (B7) Glycine Betaine Cholin e Food Name Mg g Bajra (Pennisetum typhoideum) 0.25 0.044 0.20 0.038 0.86 0.10 0.50 0.05 0.27 0.009 0.64 0.05 36.11 5.05 145.87 4.72 31.26 3.19 0.36 0.059 0.18 0.030 2.84 0.08 0.14 0.02 0.31 0.026 2.38 0.11 31.58 3.79 116.79 2.01 43.88 1.80 Barley (Hordeum vulgare) 0.35 0.039 0.14 0.014 2.10 0.09 0.27 0.02 0.28 0.023 0.70 0.06 39.42 3.13 128.95 6.40 54.83 2.36 Jowar (Sorghum vulgare) 0.37 0.041 0.17 0.008 1.34 0.02 0.29 0.19 0.05 0.007 0.88 0.05 34.66 4.97 238.38 9.77 39.72 4.51 Ragi (Eleusine coracana) 0.26 0.042 0.05 0.008 1.29 0.02 0.60 0.07 0.04 0.005 6.03 0.57 36.20 7.04 177.53 5.36 78.33 1.91 Samai (Panicum miliare) 0.29 0.054 0.20 0.018 1.49 0.08 0.63 0.07 0.07 0.017 1.49 0.18 39.49 4.52 64.86 1.61 35.40 1.01 Varagu (Setaria italica) Rice, raw, milled (Oryza sativa ) 0.05 0.019 0.05 0.006 1.69 0.13 0.57 0.05 0.12 0.012 0.60 0.12 9.32 1.93 120.51 6.96 7.97 1.01 Wheat, whole (Triticum aestivum) 0.46 0.067 0.15 0.041 2.68 0.19 1.08 0.21 0.26 0.036 1.03 0.58 30.09 3.79 96.96 3.62 111.86 3.60
FAT SOLUBLE VITAMIN CONTENT (All values are expressed as mg per 100g edible portion; All blank space in the table represent below detectable limit) Toco pher ols ( -T ) Tocoph erols ( -T) Tocoph erols ( -T) Tocotrie nols ( -T3) Tocotri enols ( -T3) - Ergocal ciferol (D2) Phylloqui nones (K1) Tocopherol Equivalent Food name Bajra (Pennisetum typhoideum) Barley (Hordeum vulgare) 0.10 0.01 0.01 0.01 0.04 0.01 0.09 0.01 0.28 0.14 0.03 0.01 0.04 0.03 0.60 0.33 1.42 0.20 5.65 0.27 2.85 0.63 1.85 0.79 43.82 4.84 3.00 0.44 4.47 0.38 3.75 0.63 1.50 0.40 1.75 0.26 0.24 0.02 0.01 0.01 0.27 0.03 0.66 0.06 3.96 0.30 41.46 3.12 3.75 0.80 Jowar (Sorghum vulgare) 0.06 0.01 Ragi (Eleusine coracana) 0.16 0.01 0.67 0.40 0.28 0.09 0.19 0.05 0.05 0.02 Samai (Panicum miliare) 0.55 0.16 0.43 0.12 0.06 0.02 Varagu (Setaria italica) 0.07 0.02 Rice, raw, milled (Oryza sativa ) Wheat, whole (Triticum aestivum) 0.03 0.02 0.07 0.03 0.06 0.03 0.37 0.12 17.49 3.51 0.77 0.35
CAROTENOIDS (All values are expressed per 100g edible portion; All blank space in the table represent below detectable limit) Zeaxanth in - - - TOTAL Lutein Carotene Carotene Carotene CAROTENOIDS Food Name g Bajra (Pennisetum typhoideum) 9.30 1.23 29.69 8.72 28.23 9.42 293 55.7 1.90 0.35 Barley (Hordeum vulgare) 5.39 2.77 69.87 28.88 7.48 2.41 Jowar (Sorghum vulgare) 9.08 1.77 8.29 1.30 212 48.9 1.45 0.23 Ragi (Eleusine coracana) 25.53 5.82 1.53 0.25 154 25.6 5.24 1.66 Samai (Panicum miliare) 7.82 1.76 1.91 0.89 120 9.0 3.91 1.08 Varagu (Setaria italica) 59.40 7.01 1.41 0.29 272 25.1 Rice, raw, milled (Oryza sativa ) 1.49 0.46 16.87 5.61 Wheat, whole (Triticum aestivum) 1.47 0.68 52.56 5.67 3.03 2.13 287 40.5
STARCH AND SUGAR CONTENT (All values are expressed per 100g edible portion; All blank space in the table represent below detectable limit) Total Starch Fructos e Total CHO Raffinos e Stachyo se Glucose Sucrose Free Sugars Food Name g g g g g g g g Bajra (Pennisetum typhoideum) 55.21 2.57 0.21 0.01 0.60 0.02 0.81 0.01 56.02 2.57 0.08 0.039 0.01 0.004 Barley (Hordeum vulgare) 72.67 2.92 0.06 0.02 0.06 0.02 72.73 2.93 0.06 0.013 0.01 0.002 Jowar (Sorghum vulgare) 59.70 1.70 0.57 0.07 0.10 0.01 0.60 0.04 1.27 0.05 60.96 1.70 0.02 0.005 0.01 0.004 Ragi (Eleusine coracana) 62.13 1.31 0.25 0.06 0.12 0.02 0.34 0.06 62.47 1.24 0.02 0.006 0.00 0.000 56.07 4.12 0.24 0.10 0.13 0.01 0.37 0.09 56.43 4.09 0.01 0.000 0.00 0.000 Samai (Panicum miliare) 64.96 2.93 0.89 0.11 0.40 0.02 1.29 0.10 66.25 2.90 0.02 0.027 0.00 0.000 Varagu (Setaria italica) 75.70 2.70 0.54 0.25 0.15 0.06 0.69 0.28 76.39 2.76 0.00 0.000 0.00 0.000 Rice, raw, milled (Oryza sativa ) Wheat, whole (Triticum aestivum) 57.53 1.86 0.74 0.11 0.73 0.08 0.30 0.09 1.77 0.15 59.30 1.86 0.47 0.171 0.05 0.030
TRACE ELEMENT and contaminants CONTENT (All values are expressed per 100g edible portion; All blank space in the table represent below detectable limit) Cadmi um (Cd) mg mg mg mg Bajra (Pennisetum typhoideum) Barley (Hordeum vulgare) Jowar (Sorghum vulgare) Ragi (Eleusine coracana) 0.002 0.004 0.020 0.009 Samai (Panicum miliare) 0.000 0.029 0.000 Varagu (Setaria italica) 0.019 0.003 Rice, raw, milled (Oryza sativa ) Wheat, whole (Triticum aestivum) Chrom ium (Cr) mg Lithiu m (Li) mg Moleb deum (Mo) mg Arsen ic (As) g Antim ony (Sb) g Mercur y (Hg) g Seleni um (Se) g Lead (Pb) Nickel (Ni) Cobalt (Co) Food Name 0.008 0.002 0.003 0.001 0.056 0.022 0.030 0.015 0.025 0.006 0.003 0.001 0.050 0.025 0.97 0.24 0.00 0.00 0.77 1.48 30.40 5.22 0.027 0.010 0.029 0.009 0.032 0.005 0.00 0.00 0.00 0.00 1.84 0.50 18.61 1.32 0.008 0.003 0.002 0.002 0.059 0.021 0.012 0.007 0.010 0.003 0.001 0.001 0.042 0.021 1.53 0.04 0.11 0.09 2.62 2.15 26.29 11.08 0.005 0.004 0.078 0.022 0.032 0.019 0.016 0.006 0.021 0.027 0.003 0.003 0.011 0.008 0.020 0.010 0.020 0.007 0.00 0.00 0.49 0.15 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 3.96 1.41 15.30 6.23 40.41 24.09 14.12 2.26 0.001 0.086 0.001 0.074 0.005 0.027 0.003 0.74 0.15 0.005 0.004 0.002 0.002 0.022 0.012 0.003 0.002 0.005 0.003 0.002 0.002 0.056 0.037 0.00 0.00 0.00 0.00 1.01 0.13 0.000 0.000 0.002 0.001 0.014 0.005 0.003 0.002 0.006 0.003 0.005 0.004 0.073 0.030 0.00 0.00 0.00 0.00 47.76 5.96
ORGANIC ACID CONTENT (All values are expressed per 100g edible portion; All blank space in the table represent below detectable limit) Cis- Oxalic Acid Tartaric Acid Quinic Acid Mallic Acid Succinic Acid Fumaric Acid Aconitic Acid Food Name mg Bajra (Pennisetum typhoideum) 53.13 5.34 0.86 0.21 0.02 0.01 0.08 0.03 1.99 0.59 10.98 1.31 28.38 2.65 39.58 6.47 Barley (Hordeum vulgare) 3.24 1.27 0.52 0.09 0.90 0.48 0.17 0.06 1.43 0.27 Jowar (Sorghum vulgare) 0.51 0.24 3.88 1.22 1.84 0.79 Ragi (Eleusine coracana) 1.60 0.26 0.75 0.35 1.89 0.56 0.20 0.06 Samai (Panicum miliare) 6.74 0.98 6.07 2.18 0.51 0.23 2.35 0.69 0.37 0.04 Varagu (Setaria italica) 3.48 0.17 0.45 0.24 1.87 0.82 0.21 0.03 0.26 0.09 Rice, raw, milled (Oryza sativa ) 1.92 0.37 0.48 0.34 1.54 0.41 0.07 0.06 Wheat, whole (Triticum aestivum) 52.46 3.32 1.72 0.59 6.16 2.71 0.03 0.03 1.48 0.58 1.61 0.39
FATTY ACID CONTENT (All values are expressed mg per 100g edible portion; All blank space in the table represent below detectable limit) Capric (C10:0) Myristi c (C14:0) Palmitic (C16:0) Stearic (C18:0) Arachi dic (C20:0) 18.21 2.78 Beheni c (C22:0) Food Name Lignoceri c (C24:0) Palmitole ic (C16:1) Bajra (Pennisetum typhoideum) 6.97 0.45 729 21.3 128 19.6 23.35 2.74 Barley (Hordeum vulgare) 209 9.4 14.22 0.79 Jowar (Sorghum vulgare) 149 5.6 290 15.4 27.86 2.43 Ragi (Eleusine coracana) 487 26.1 102 11.9 Samai (Panicum miliare) 28.40 1.22 3.84 0.78 2.22 0.24 3.21 0.11 Varagu (Setaria italica) 211 0.9 Rice, raw, milled (Oryza sativa ) 0.85 0.30 13.19 3.00 1.46 0.40 1.98 1.49 1.49 0.47 143 28.0 14.50 3.27 1.14 0.35 Wheat, whole (Triticum aestivum) 14.83 2.25 176 7.4
AMINO ACID CONTENT (All values are expressed as g per 100g of protein; All blank space in the table represent below detectable limit) Aspar tic Acid Acid Bajra (Pennisetum typhoideum) Barley (Hordeum vulgare) Jowar (Sorghum vulgare) Ragi (Eleusine coracana) 0.30 0.53 0.45 0.57 0.73 Samai (Panicum miliare) 0.10 0.29 0.12 0.09 0.24 Varagu (Setaria italica) 0.19 0.88 0.16 0.31 1.87 Rice, raw, milled (Oryza sativa ) Wheat, whole (Triticum aestivum) Gluta mic Tryptop han Threo nin Serin e Prolin e Glyci ne Alanin e Cysti ne Methio nine Food Name Valine 1.33 0.30 7.77 1.29 3.55 0.40 4.44 0.41 17.42 1.69 5.30 0.26 3.52 0.17 7.68 1.01 1.23 0.33 4.79 1.04 2.11 0.50 1.28 0.07 6.51 0.61 3.30 0.14 4.80 0.55 26.75 1.15 9.79 0.87 4.03 0.61 4.20 0.79 2.20 0.27 4.78 0.49 1.86 0.04 1.03 0.21 7.09 0.86 2.96 0.17 4.02 0.43 21.54 2.81 6.99 0.92 3.08 0.25 9.19 1.12 1.06 0.30 4.51 0.71 1.52 0.50 0.91 6.40 3.84 4.81 20.22 5.42 0.42 6.04 0.10 7.33 0.53 3.59 0.35 3.43 0.33 3.12 0.29 6.71 0.80 8.60 0.10 11.00 0.36 1.48 0.23 1.85 0.14 1.92 0.05 5.65 0.44 5.31 0.16 5.49 0.23 2.74 0.27 2.21 0.10 2.69 0.16 1.35 5.51 4.24 5.60 20.22 1.32 5.61 3.89 5.50 18.25 1.27 0.14 8.73 0.80 3.28 0.27 4.95 0.21 18.92 1.76 4.31 0.78 4.18 0.16 5.51 0.40 1.84 0.18 6.06 0.02 2.60 0.34 1.40 0.10 5.44 0.33 3.01 0.17 4.80 0.14 27.06 1.76 10.25 1.49 4.19 0.23 3.64 0.21 2.35 0.23 5.11 0.05 1.75 0.21
Total Essent ial Amino Acids 34.92 4.37 Amino Acid Score Isoluci ne Luecin e Phenyla lanine Histidi ne Argini ne Food Name Tyrocine Lysine Bajra (Pennisetum typhoideum) 3.45 0.74 8.52 0.86 2.67 0.51 4.82 1.18 2.15 0.37 3.19 0.49 4.54 0.62 55.93 7.77 Barley (Hordeum vulgare) 3.63 0.40 6.49 0.41 2.68 0.41 4.88 0.44 2.13 0.23 3.42 0.19 5.22 0.20 33.24 1.82 58.94 3.20 Jowar (Sorghum vulgare) 3.45 0.63 12.03 1.51 3.61 0.25 5.10 0.50 2.07 0.20 2.31 0.40 3.96 0.43 35.90 3.37 39.26 7.21 Ragi (Eleusine coracana) 3.70 0.44 8.86 0.54 3.37 0.80 5.70 1.27 2.37 0.46 2.83 0.34 4.33 0.48 39.52 1.65 50.97 6.04 Samai (Panicum miliare) 4.14 0.08 8.08 0.06 3.43 0.09 6.14 0.10 2.35 0.18 2.42 0.10 5.96 0.11 37.80 0.23 41.66 1.66 Varagu (Setaria italica) 4.55 0.22 11.96 1.65 3.87 0.38 6.27 0.34 2.14 0.07 1.42 0.17 3.18 0.19 42.06 1.62 24.49 2.99 4.29 0.23 8.09 0.40 4.36 0.41 5.36 0.43 2.45 0.30 3.70 0.39 7.72 0.55 39.58 1.93 63.71 6.79 Rice, raw, milled (Oryza sativa ) 3.83 0.20 6.81 0.33 3.12 0.31 4.75 0.38 2.65 0.31 3.13 0.26 5.13 0.33 33.85 1.53 53.89 4.47 Wheat, whole (Triticum aestivum)
Tropical Sprue : Inflammation of the intestine : acute or chronic diarrhea, weight loss, impaired absorption of nutrients from food, particularly folic acid and vitamin B12 The incidence of tropical sprue appears to be declining. In India, the incidence of tropical sprue is decreasing, and Crohn disease and celiac disease are becoming the more common causes of malabsorption. This decline in incidence is likely due to improved public hygiene, the widespread use of antibiotics, and more accurate serologic tests for celiac disease, which can mimic tropical sprue in its presentation and pathology. These Proteins are mostly allergy inducing Gluten - wheat, rye, barely, oats prolamins millets Lectins - pulses
