THE COMPOSITION OF INDIAN FOODS - MINERAL-COMPOSITION AND INTAKES OF INDIAN VEGETARIAN POPULATIONS

The trace element (Fe, Mn, Zn and Cu) and Ca and P contents of cereals, legume grains, vegetables, milk products and oilseeds commonly consumed by Indian vegetarians were determined. Green leafy vegetables contained the highest amounts of Fe, Mn and Cu (15-171, 90-133 and 4-21 mg kg(-1) respectively); buffalo milk, buttermilk and curd contained most zinc (53-63 mg kg(-1)). Legumes contained the highest levels of P, whilst buffalo milk and curd, and leafy vegetables possessed most Ca. The levels of these elements in prepared foods and diets were entirely consistent with the above findings. In general, the mineral intakes of the populations of children (4-9 years), adolescents (10-19), adults (20-45) and older adults (45-60) examined in this study were lower for Zn and Ca, similar for Fe and Ca, and higher for Mn and P than the recently prescribed Indian Recommended Dietary Allowances (RDAs). It is likely that other constituents of cereals and pulses, such as fibre and phytate, will greatly reduce the bioavailability of trace minerals and Ca in Indian vegetarian diets. In contrast to earlier studies, no significant overall differences were observed between populations from farming and non-farming backgrounds.