Nutritional Values Of Cooked Pood Items Commonly Consumed By Villagers In Rajasthan

摘要

Food is estimated to account for about 25% of fluoride intake. Study was conducted to estimate fluoride, and, calcium and vitamin C that protect against fluoride toxicity, in foods routinely used by villagers. 100, 100, 94 and 82 children were selected from four villages consuming water containing 1.35, 4.48, 7.74 and 12.3 mg/L of fluoride respectively. The children/parents enumerated items and quantity consumed of cooked products. 85 typical recipes for food preparations were collected. Software developed computed the values of sixty nutritional parameters for 100 gram of every recipe. In view of scant information available estimation of fluoride content of raw ingredients was undertaken. Despite obtaining reproducible values, fluoride content in items tested was found to be much higher than values reported in the literature.