Vegetarianism Scientific And Spiritual Basis

Author(s): Jashwant B Mehta
Publisher: Jashwant B Mehta

Page 10

Food Stuff
Moisture
Protein
Fat (g)
Carbo Fibre Energy hyd (g) (Kcal)
11.1
6.8
1. Maize (makai) 2. Rice 3. Wheat (whole) 4. Brown Bread 5. White Bread
14.9 13.7 12.8 39.0 39.0
3.6 0.5 1.7 1.4 0.7
12.1 8.8
66.2 78.2 69.4 49.0 51.9
2.7 0.2 1.9 1.2 0.2
342 345 341 244
7.8
245
60.9
| 3.9
0.9
Pulses 1. Bengal gram whole 2. Black gram dal 3. Green gram (dal) 4. Red gram dal
(masoor) 5. Lentil 6. Rajmah 7. Soyabean
9.8 10.9 10.1 13.4
17.1 24.0 24.5 22.3
5.3
1.4 | 1.2
1.7
59.6 59.9 57.6
360 347 348 335
1.5
0.7
12.4 12.0
25.1 22.9 43.2
59.0 60.6 20.9
0.7 4.8 3.7
343 346 432
8.1
| 19.5
1.8
1.0
Leafy Vegetables 1. Cabbage 2. Lettuce 3. Spinach
91.9 93.4 92.1
0.1 0.3 0.7
4.6 2.5
0.5
2.1 2.0
21
2.9
0.6
1.7
8.8
0.9
87.1 86.0 84.3
Roots & Tubers 1. Beet root 2. Carrot 3. Onion 4. Potato 5. Sweet potato 6. Turnip 7. Garlic 8. Radish
74.7
0.9 1.8 1.6 1.2 0.5
68.5 91.6 62.0 94.4
0.2 0.1 0.1 0.3 0.2 0.1 0.1
10.6 12.6 22.6 28.2 6.2 29.8 3.4
1.2 0.6 0.4 0.8 0.9 0.8 0.8
59 97 120 29 145 120
6.3
4.0
Other Vegetables 1. Brinjal 2. Cauliflower 3. French beans 4. Parwar
4.0
92.7 90.8 91.4 92.0
1.4 2.6 1.7 2.0
0.3 0.4 0.1 0.3
1.3 1.2 1.8 3.0
4.5 2.2