Nutrition and Gardening

Nutrition Chart for Vegetables

Vegetable Moisture (%) Ash (%) Fat (%) Fiber (%) Protein (%) Carbohydrate (%) Vitamin C (mg/100g) Calcium (mg/100g) Magnesium (mg/100g) Potassium (mg/100g)
Amaranth (Amaranthus cruentus) 82.2 2.2 0.4 4.5 2.5 10.1 27.0 215 67 611
Beets (Beta vulgaris) 87.6 1.4 0.1 2.8 1.6 10.0 4.9 16 23 325
Bell Pepper (Capsicum annuum) 92.0 0.8 0.3 1.7 1.0 4.6 80.4 10 12 211
Broccoli (Brassica oleracea) 89.3 0.7 0.4 2.6 2.8 7.0 89.2 47 21 316
Cabbage (Brassica oleracea var. capitata) 92.4 0.8 0.1 2.5 1.3 5.8 36.6 40 12 170
Carrot (Daucus carota) 88.3 0.9 0.2 2.8 0.9 9.6 5.9 33 12 320
Cauliflower (Brassica oleracea var. botrytis) 92.1 0.9 0.3 2.3 1.9 4.0 48.2 22 15 210
Culantro (Eryngium foetidum) 92.4 2.1 0.6 2.1 2.9 3.1 32.2 22 21 225
Eggplant (Solanum melongena) 92.3 1.2 0.2 3.0 1.0 6.3 2.2 15 14 229
Epazote (Dysphania ambrosioides) 85.7 1.3 0.6 3.4 3.7 5.9 32.9 275 19 520
Kale (Brassica oleracea var. sabellica) 89.6 1.6 0.9 3.6 4.3 4.1 93.4 150 47 491
Lettuce (Lactuca sativa) 95.6 0.5 0.2 1.3 1.4 2.2 2.8 36 13 194
Mizuna (Brassica rapa var. japonica) 92.6 1.2 0.1 1.8 2.1 4.2 26.0 23 18 296
Mushrooms (Various species) 92.6 1.1 0.2 1.6 2.1 3.7 0.0 18 14 320
Okra (Abelmoschus esculentus) 89.6 0.7 0.2 3.2 1.9 4.4 23.0 81 57 299
Spinach (Spinacia oleracea) 91.4 2.3 0.4 2.2 2.9 3.6 28.1 99 79 558
Sweet Potato Leaves (Ipomoea batatas) 88.3 1.3 0.3 2.5 2.5 5.7 48.0 55 23 296
Swiss Chard (Beta vulgaris var. cicla) 94.6 1.4 0.1 1.7 1.8 3.9 18.3 29 20 380
Tomato (Solanum lycopersicum) 94.5 0.6 0.2 1.2 1.0 3.9 13.7 10 11 237

Nutrition Chart for Grains

Grain Protein (%) Moisture (%) Ash (%) Fat (%) Fiber (%) Carbohydrate (%) Calcium (mg/100g) Iron (mg/100g) Magnesium (mg/100g) Phosphorus (mg/100g) Zinc (mg/100g)
Amaranth (Amaranthus cruentus) 14.5 9.1 2.3 7.2 6.7 64.4 159 7.6 248 557 3.0
Barley (Hordeum vulgare) 10.1 10.1 2.2 1.6 15.6 69.2 29 2.5 79 221 2.1
Buckwheat (Fagopyrum esculentum) 13.3 13.2 2.1 3.4 10.0 71.5 18 2.2 231 347 2.4
Bulgur (Triticum durum) 12.3 9.2 1.6 0.9 8.6 75.4 35 2.5 164 300 1.7
Chia (Salvia hispanica) 21.4 6.8 4.9 32.7 34.4 0.0 631 7.7 335 860 4.6
Corn (Zea mays) 9.4 13.0 1.2 4.7 7.3 74.4 7 2.7 127 210 1.7
Finger Millet (Eleusine coracana) 8.31 ± 0.21 12.86 ± 0.95 2.29 ± 0.42 1.58 ± 0.36 3.39 ± 0.32 72.87 ± 0.14 344.45 ± 2.62 4.19 ± 0.41 146.38 ± 1.87 220.31 ± 1.43 2.31 ± 0.17
Foxtail Millet (Setaria italica) 11.6 8.5 1.9 4.2 8.5 67.2 8 3.1 137 281 2.1
Fonio (Digitaria exilis) 10.2 10.5 2.4 2.1 8.9 71.9 34 3.5 142 298 2.8
Job's Tears (Coix lacryma-jobi) 10.8 11.5 1.8 3.5 9.0 72.4 26 2.6 118 255 2.3
Kodo Millet (Paspalum scrobiculatum) 11.3 10.7 1.7 3.3 8.6 69.5 12 4.0 135 290 1.9
Pearl Millet (Pennisetum glaucum) 11.2 10.0 2.1 4.8 8.7 67.8 14 2.9 138 295 2.2
Proso Millet (Panicum miliaceum) 11.5 8.7 2.0 4.5 8.8 67.5 16 3.0 139 297 2.4
Quinoa (Chenopodium quinoa) 14.1 10.1 2.9 6.1 14.1 64.2 47 4.5 197 458 3.2
Rice (Oryza sativa) 6.8 12.0 0.4 0.7 1.3 80.4 10 0.2 35 108 0.6
Rye (Secale cereale) 9.0 10.1 1.9 1.6 14.6 73.7 24 2.7 120 374 2.7
Sorghum (Sorghum bicolor) 11.3 11.3 1.6 3.3 6.3 74.2 13 4.4 165 289 1.6
Spelt (Triticum spelta) 12.1 9.8 1.6 2.5 10.9 70.4 36 3.4 134 282 2.6
Teff (Eragrostis tef) 13.3 10.3 3.0 2.4 8.0 69.0 180 7.6 184 429 4.0
Triticale (Triticosecale) 12.3 10.0 1.8 1.9 11.0 68.6 28 3.3 130 276 2.5
Wheat (Triticum aestivum) 12.6 10.6 1.6 1.5 12.2 71.5 29 3.5 126 288 2.7
Wild Rice (Zizania palustris) 14.7 8.7 0.7 0.5 6.3 68.9 21 2.0 101 210 1.5
Kañiwa (Chenopodium pallidicaule) 16.5 10.0 N/A 6.4 7.7 59.4 82 11.7 142 431 3.6
Japanese Millet (Echinochloa esculenta) 11.1 12.1 1.6 3.0 8.5 68.4 27 2.4 103 283 1.3

Nutrition Chart for Pulses (Legumes)

Pulse Protein (%) Moisture (%) Ash (%) Fat (%) Fiber (%) Carbohydrate (%) Calcium (mg/100g) Iron (mg/100g) Magnesium (mg/100g) Phosphorus (mg/100g) Zinc (mg/100g)
Dry Beans (Phaseolus spp.) 21.6 12.0 3.6 1.2 6.4 54.4 135 6.1 140 410 2.8
Kidney Bean (Phaseolus vulgaris) 24.4 12.2 3.8 1.5 7.6 52.4 140 7.3 160 430 3.0
Navy Bean (Phaseolus vulgaris) 22.3 11.8 3.5 1.3 6.9 54.8 128 6.5 138 400 2.7
Pinto Bean (Phaseolus vulgaris) 21.4 12.1 3.3 1.6 7.2 53.1 131 6.8 141 420 2.9
Black Turtle Bean (Phaseolus vulgaris) 23.0 12.3 3.6 1.2 6.8 55.1 135 7.0 145 435 3.1
Lima Bean (Phaseolus lunatus) 21.5 12.5 3.4 1.1 7.0 54.5 140 6.9 142 430 2.9
Adzuki Bean (Vigna angularis) 21.8 12.7 3.4 0.5 12.7 49.5 67 4.9 133 381 3.1
Mung Bean (Vigna radiata) 23.9 10.6 3.4 0.8 8.2 53.5 54 6.7 189 367 2.7
Black Gram (Vigna mungo) 24.0 10.4 3.1 1.4 12.8 48.3 160 7.6 196 381 3.2
Scarlet Runner Bean (Phaseolus coccineus) 23.4 11.2 3.2 1.3 9.8 51.1 143 6.4 150 390 2.9
Ricebean (Vigna umbellata) 22.9 10.8 3.4 1.3 8.5 53.1 154 6.1 155 410 2.8
Moth Bean (Vigna aconitifolia) 23.2 10.2 3.3 1.4 12.2 49.7 158 6.3 170 420 3.0
Tepary Bean (Phaseolus acutifolius) 21.8 10.5 3.1 1.2 12.4 50.1 160 6.8 150 425 2.9
Dry Broad Beans (Vicia faba) 25.0 11.3 3.8 1.5 9.6 49.0 110 7.6 192 430 3.2
Horse Bean (Vicia faba equina) 24.0 10.8 3.7 1.3 10.0 50.2 115 7.2 190 420 3.1
Broad Bean (Vicia faba) 25.4 11.2 3.9 1.4 9.4 48.7 112 7.5 193 435 3.2
Field Bean (Vicia faba) 24.8 11.0 3.6 1.5 9.8 49.3 114 7.3 190 428 3.0
Dry Peas (Pisum spp.) 24.6 11.1 3.6 1.2 6.9 52.6 114 7.4 150 390 2.8
Garden Pea (Pisum sativum var. sativum) 23.6 11.0 3.2 1.2 7.1 51.8 116 6.7 145 385 2.7
Protein Pea (Pisum sativum var. arvense) 24.8 11.4 3.5 1.1 6.8 52.4 118 7.2 148 388 2.9
Chickpea (Cicer arietinum) 20.5 10.6 3.0 6.0 12.2 47.7 114 6.2 126 365 2.4
Dry Cowpea (Vigna unguiculata) 25.2 11.2 3.7 1.2 8.5 50.2 108 7.1 132 368 2.5
Pigeon Pea (Cajanus cajan) 21.7 10.8 3.5 1.6 6.2 56.2 110 6.4 144 380 2.7
Lentil (Lens culinaris) 25.8 10.2 2.9 1.0 8.9 50.5 35 6.3 122 366 2.8
Bambara Groundnut (Vigna subterranea) 23.4 9.8 3.8 6.5 7.0 49.5 100 5.4 130 360 2.3
Common Vetch (Vicia sativa) 28.3 9.2 3.9 2.1 9.4 47.1 80 6.8 125 350 2.2
Lupins (Lupinus spp.) 34.6 10.0 4.3 9.7 12.9 37.1 180 3.2 198 440 4.6
Lablab (Lablab purpureus) 22.1 11.4 3.1 1.2 6.8 54.6 90 5.6 122 370 2.6
Jack Bean (Canavalia ensiformis) 29.2 9.6 3.7 1.3 8.1 48.1 115 6.4 134 375 2.8
Sword Bean (Canavalia gladiata) 24.1 9.4 3.6 1.2 7.9 49.8 118 6.1 138 380 2.7
Winged Bean (Psophocarpus tetragonolobus) 29.8 9.8 3.9 1.6 8.2 46.7 110 5.7 130 355 2.5
Velvet Bean (Mucuna pruriens var. utilis) 27.4 10.2 4.1 1.2 8.7 48.2 120 6.3 132 360 2.7
Yam Bean (Pachyrhizus erosus) 23.6 11.0 3.2 1.1 6.9 51.8 116 6.7 145 385 2.7

Nutrition Chart for Nuts

Nut Protein (%) Moisture (%) Ash (%) Fat (%) Fiber (%) Carbohydrate (%) Calcium (mg/100g) Iron (mg/100g) Magnesium (mg/100g) Phosphorus (mg/100g) Zinc (mg/100g)
Almond (Prunus dulcis) 21.2 4.7 2.9 49.9 12.5 21.6 269 3.7 270 480 3.1
Brazil Nut (Bertholletia excelsa) 14.3 3.5 2.5 66.8 7.5 16.4 160 2.4 376 725 4.2
Cashew (Anacardium occidentale) 18.2 5.2 2.8 43.9 3.3 30.2 45 6.0 260 490 5.6
Hazelnut (Corylus avellana) 15.0 5.3 3.0 60.5 9.7 17.0 114 4.7 163 290 2.5
Macadamia (Macadamia integrifolia) 7.9 1.4 1.6 75.8 8.6 14.7 85 1.3 130 188 1.3
Peanut (Arachis hypogaea) 25.8 1.6 2.5 49.2 8.0 14.4 92 2.5 168 376 3.3
Pecan (Carya illinoinensis) 9.2 3.5 1.5 72.0 9.6 13.1 70 2.5 121 277 4.5
Pine Nut (Pinus pinea) 13.7 2.3 3.5 68.4 8.5 10.4 16 5.5 251 575 6.5
Pistachio (Pistacia vera) 20.1 4.9 2.9 45.8 10.3 27.2 105 4.0 121 490 2.9
Walnut (Juglans regia) 15.2 4.2 1.9 65.2 6.7 15.7 98 2.9 158 346 3.4

Nutrition Chart for Fruits

Fruit Protein (%) Moisture (%) Ash (%) Fat (%) Fiber (%) Carbohydrate (%) Calcium (mg/100g) Iron (mg/100g) Magnesium (mg/100g) Phosphorus (mg/100g) Zinc (mg/100g)
Apple (Malus domestica) 0.3 86.0 0.2 0.2 2.4 11.8 6 0.1 5 11 0.1
Avocado (Persea americana) 2.0 73.2 1.5 15.0 6.7 7.5 10 0.6 29 50 0.6
Banana (Musa spp.) 1.1 74.9 0.8 0.3 2.6 20.3 5 0.3 27 22 0.2
Blackberry (Rubus fruticosus) 1.4 88.2 0.4 0.5 5.3 9.6 29 0.6 20 22 0.5
Blueberry (Vaccinium corymbosum) 0.7 84.2 0.2 0.3 2.4 12.8 6 0.3 6 12 0.2
Cherry (Prunus avium) 1.1 82.3 0.4 0.3 1.6 16.1 13 0.3 11 21 0.1
Cranberry (Vaccinium macrocarpon) 0.4 87.0 0.2 0.1 4.6 12.2 8 0.2 6 13 0.1
Date (Phoenix dactylifera) 2.5 21.3 1.0 0.2 8.0 66.5 64 0.9 54 62 0.4
Dragon Fruit (Hylocereus spp.) 1.2 89.0 0.5 0.6 1.8 8.0 10 0.3 12 19 0.2
Durian (Durio zibethinus) 2.5 65.0 1.1 5.0 3.8 27.5 6 0.4 30 39 0.3
Fig (Ficus carica) 0.8 79.0 1.2 0.3 2.9 19.2 35 0.4 17 29 0.2
Gooseberry (Ribes uva-crispa) 0.9 88.0 0.5 0.2 2.8 7.0 25 0.3 10 27 0.2
Grape (Vitis vinifera) 0.6 80.5 0.5 0.4 0.9 17.1 10 0.4 7 20 0.1
Grapefruit (Citrus × paradisi) 0.8 88.5 0.3 0.1 1.1 9.2 12 0.2 9 18 0.1
Guava (Psidium guajava) 2.6 80.8 1.0 0.9 5.4 9.0 18 0.3 22 27 0.2
Honeydew Melon (Cucumis melo) 0.5 89.5 0.2 0.1 0.8 9.0 6 0.2 10 8 0.1
Jackfruit (Artocarpus heterophyllus) 1.7 73.5 1.1 0.6 1.5 22.4 34 0.6 37 38 0.4
Kiwi (Actinidia deliciosa) 1.1 83.1 0.8 0.5 3.0 14.2 34 0.3 17 34 0.1
Kumquat (Citrus japonica) 1.9 80.9 0.6 0.9 6.5 16.9 62 0.9 20 19 0.2
Lemon (Citrus limon) 1.1 88.5 0.3 0.2 2.8 8.6 26 0.6 8 16 0.1
Lime (Citrus aurantiifolia) 0.7 88.3 0.3 0.2 2.8 8.4 33 0.6 6 18 0.1
Lychee (Litchi chinensis) 0.8 81.8 0.7 0.4 1.3 16.5 5 0.3 10 31 0.1
Mango (Mangifera indica) 0.8 82.0 0.4 0.4 1.6 15.0 11 0.2 10 14 0.1
Mulberry (Morus spp.) 1.4 87.7 0.7 0.5 1.7 8.1 39 1.8 18 38 0.1
Nectarine (Prunus persica var. nucipersica) 1.1 88.3 0.6 0.3 1.7 9.4 6 0.3 9 26 0.2
Olive (Olea europaea) 1.0 76.0 1.5 10.7 3.2 6.1 52 3.3 22 4 0.3
Orange (Citrus × sinensis) 1.0 86.8 0.3 0.2 2.2 10.3 40 0.1 10 14 0.1
Papaya (Carica papaya) 0.5 88.1 0.6 0.1 1.8 8.5 20 0.2 21 10 0.1
Passion Fruit (Passiflora edulis) 2.0 72.9 2.1 0.5 10.4 13.0 12 1.6 29 68 0.3
Peach (Prunus persica) 0.9 88.0 0.6 0.3 1.5 9.4 6 0.3 9 20 0.2
Pear (Pyrus communis) 0.4 84.2 0.3 0.1 3.1 11.8 4 0.2 5 12 0.1
Pineapple (Ananas comosus) 0.5 86.0 0.2 0.1 1.4 11.8 13 0.3 12 8 0.1
Plum (Prunus domestica) 0.7 87.2 0.5 0.3 1.4 10.4 6 0.1 7 16 0.1
Pomegranate (Punica granatum) 1.7 78.0 1.0 1.2 3.4 18.7 10 0.3 12 36 0.2
Prune (Prunus domestica) 2.2 30.1 2.5 0.6 7.0 57.6 43 0.9 41 75 0.5
Raspberry (Rubus idaeus) 1.5 86.8 0.4 0.3 6.5 5.4 25 0.7 22 29 0.3
Strawberry (Fragaria × ananassa) 0.8 90.9 0.3 0.2 2.0 7.7 16 0.4 13 24 0.1
Tangerine (Citrus reticulata) 0.8 88.5 0.4 0.3 1.8 9.0 30 0.2 12 17 0.1
Watermelon (Citrullus lanatus) 0.6 91.5 0.2 0.2 0.4 7.2 7 0.2 10 11 0.1
Starfruit (Averrhoa carambola) 1.0 91.4 0.4 0.3 2.8 3.9 4 0.1 10 12 0.1
Quince (Cydonia oblonga) 0.4 84.3 0.3 0.1 1.9 13.5 11 0.7 8 17 0.1
Rambutan (Nephelium lappaceum) 0.9 78.5 0.4 0.2 0.9 20.5 22 0.3 10 12 0.1
Persimmon (Diospyros spp.) 0.6 80.5 0.4 0.2 1.6 16.5 8 0.2 9 16 0.1

Helpful Content for Diet and Nutrition

Maintaining a balanced diet is crucial for overall health. At Gardenbox we provide ready to plant plugs so that you can grow fresh, homegrown vegetables and grains that are packed with essential nutrients. Here are some tips to help you get started with a healthy diet:

  • Include a variety of vegetables and grains in your diet to ensure you get a range of nutrients.
  • Focus on whole grains such as brown rice, quinoa, and oats, which are higher in fiber and nutrients.
  • Try to eat seasonal vegetables for maximum freshness and nutrition.
  • Visit ChooseMyPlate.gov for more detailed guidance on building a healthy diet.

Vegetable References

  • 1. Colonna, E., Rouphael, Y., Barbieri, G., & De Pascale, S. (2016). Nutritional quality of ten leafy vegetables harvested at two light intensities. Food Chemistry. Read more
  • 2. Agbaire, P., & Emoyan, O. (2012). Nutritional and antinutritional levels of some local vegetables from Delta State, Nigeria. Australian Journal of French Studies. Read more
  • 3. Singh, S., Singh, D., Salim, K., Srivastava, A., Singh, L., & Srivastava, R. (2011). Estimation of proximate composition, micronutrients and phytochemical compounds in traditional vegetables from Andaman and Nicobar Islands. International Journal of Food Sciences and Nutrition. Read more
  • 4. Schönfeldt, H., & Pretorius, B. (2011). The nutrient content of five traditional South African dark green leafy vegetables—A preliminary study. Journal of Food Composition and Analysis. Read more
  • 5. Anusha, C., Kamalaja, T., Jyothsna, E., Triveni, S., & Prameela, M. (2023). Assessment of Nutritional Profile of the Edible Mushrooms. Asian Journal of Dairy and Food Research. Read more
  • 6. Arasaretnam, S., Kiruthika, A., & Mahendran, T. (2018). Nutritional and mineral composition of selected green leafy vegetables. Ceylon Journal of Science. Read more
  • 7. Altaf, U., Lalotra, P., & Sharma, Y. (2020). Nutritional and mineral composition of four wild edible mushrooms from Jammu and Kashmir, India. Indian Phytopathology. Read more
  • 8. Malghani, N., Mahesar, S., Baig, J., Talpur, F., Sherazi, S., & Junaid, M. (2022). Nutritional Assessment and Proximate Analysis of Selected Vegetables Grown in Larkana, Sindh, Pakistan. Journal of the Turkish Chemical Society Section A: Chemistry. Read more
  • 9. Henry, M., Dogun, O., Ogenyi, R., Obidola, S. M., & Henry, U. (2023). Phytochemical, Nutritional and Trace Element of Some Solanum (Garden Egg). Nigerian Journal of Biotechnology. Read more

 

Grain References

  • 1. Kumar, A., & Kumar, S. (2019). Promoting minor millets for food and nutritional security. Acta Horticulturae. Read more
  • 2. Chandra, D., Chandra, S., Pallavi, & Sharma, A. K. (2016). Review of Finger millet (Eleusine coracana (L.) Gaertn): A power house of health benefiting nutrients. Food Science and Human Wellness. Read more
  • 3. Shankaramurthy, K., & Somannavar, M. (2019). Moisture, carbohydrate, protein, fat, calcium, and zinc content in finger, foxtail, pearl, and proso millets. Indian Journal of Health Sciences and Biomedical Research (KLEU). Read more
  • 4. Serna-Saldívar, S., & Espinosa‐Ramírez, J. (2019). Grain Structure and Grain Chemical Composition. Sorghum and Millets. Read more
  • 5. Pasha, K. V., Ratnavathi, C., Ajani, J., Raju, D., Kumar, S. M., & Beedu, S. (2018). Proximate, mineral composition and antioxidant activity of traditional small millets cultivated and consumed in Rayalaseema region of south India. Journal of the science of food and agriculture. Read more
  • 6. Morya, G. C., Vinita, Mishra, H. S., Shakya, S., Bahadur, R., & Yadav, K. (2017). Millets: The Indigenous Food Grains. International Journal of Ayurveda and Pharmaceutical Chemistry. Read more
  • 7. Tadele, Z. (2016). Drought Adaptation in Millets. IntechOpen. Read more
  • 8. Shukla, P., & Bhise, S. (2023). Mighty Millets: Bespoke for Multi Nutrients. Current Journal of Applied Science and Technology. Read more
  • 9. Anitha, S., Kane-Potaka, J., Tsusaka, T., Botha, R., Rajendran, A., Givens, D. I., Parasannanavar, D. J., Subramaniam, K., Prasad, K. D., Vetriventhan, M., & Bhandari, R. K. (2021). A Systematic Review and Meta-Analysis of the Potential of Millets for Managing and Reducing the Risk of Developing Diabetes Mellitus. Frontiers in Nutrition. Read more
  • 10. Shobana, S., Krishnaswamy, K., Sudha, V., Malleshi, N., Anjana, R., Palaniappan, L., & Mohan, V. (2013). Finger millet (Ragi, Eleusine coracana L.): a review of its nutritional properties, processing, and plausible health benefits. Advances in food and nutrition research. Read more
  • 11. Singh, R., Singh, R., Singh, P. K., Shivangi, & Singh, O. (2023). Climate Smart Foods: Nutritional Composition and Health Benefits of Millets. International Journal of Environment and Climate Change. Read more
  • 12. Chauhan, D., Sethi, L., Tyagi, M., & Sharma, S. (2023). Millets: The sustainable ancient superfood for the modern world. Journal of Drug Research in Ayurvedic Sciences. Read more
  • 13. Vetriventhan, M., Azevedo, V., Upadhyaya, H., Nirmalakumari, A., Kane-Potaka, J., Anitha, S., Ceasar, S. A., Muthamilarasan, M., Bhat, B., Hariprasanna, K., Bellundagi, A., Cheruku, D., Backiyalakshmi, C., Santra, D., Vanniarajan, C., & Tonapi, V. (2020). Genetic and genomic resources, and breeding for accelerating improvement of small millets: current status and future interventions. The Nucleus. Read more
  • 14. Bellad, A. M., & Belavadi, S. N. (2023). Nutritional and Health Benefits of Millets. AYUSHDHARA. Read more
  • 15. Rao, B., Nagasampige, M., & Ravikiran, M. (2011). Evaluation of nutraceutical properties of selected small millets. Journal of Pharmacy and Bioallied Sciences. Read more
  • 16. Bhat, S., Nandini, C., Tippeswamy, V., & Prabhakar (2018). Significance of small millets in nutrition and health-A review. Asian Journal of Dairy and Food Research. Read more
  • 17. Aigal, S. S., & Chimmad, B. (2017). Physicochemical and Nutrient Composition of Ready to Cook (RTC) Foxtail Millet (Setaria italica L.) Flakes in Comparison to Rice and Oat Flakes. International Journal of Current Microbiology and Applied Sciences. Read more
  • 18. Mounika, M., & Devi, K. U. (2019). Dietary Fibre Content in Healthy Millet Based Recipes. International Journal of Current Microbiology and Applied Sciences. Read more
  • 19. Singh, R. B., Khan, S., Chauhan, A., Singh, M., Jaglan, P., Yadav, P., Takahashi, T., & Juneja, L. (2019). Millets as Functional Food, a Gift From Asia to Western World. The Role of Functional Food Security in Global Health. Read more
  • 20. Chandrasekara, A., & Shahidi, F. (2011). Antiproliferative potential and DNA scission inhibitory activity of phenolics from whole millet grains. Journal of Functional Foods. Read more

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    Pulse (Legume) References

    • 1. Kalogeropoulos, N., Chiou, A., Ioannou, M., Karathanos, V., Hassapidou, M., & Andrikopoulos, N. (2010). Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries. Food Chemistry. Read more
    • 2. Kan, L., Nie, S., Hu, J., Wang, S., Bai, Z., Wang, J., Zhou, Y., Jiang, J., Zeng, Q., & Song, K. (2018). Comparative study on the chemical composition, anthocyanins, tocopherols and carotenoids of selected legumes. Food chemistry. Read more
    • 3. Bouchenak, M., & Lamri-Senhadji, M. (2013). Nutritional quality of legumes, and their role in cardiometabolic risk prevention: a review. Journal of medicinal food. Read more
    • 4. Sinkovič, L., Pipan, B., Sibul, F., Nemeš, I., Tepić Horecki, A. N., & Meglič, V. (2022). Nutrients, Phytic Acid and Bioactive Compounds in Marketable Pulses. Plants. Read more
    • 5. O'Neil, C., Zanovec, M., & Nicklas, T. (2011). Comparison of Nutrient Density and Nutrient‐to‐Cost among Dried Cooked Beans, Canned (liquid and solids) Beans, and Canned/Drained Beans. The FASEB Journal. Read more
    • 6. Li, L., Tao, Y., Rong, L., Redden, B., Maalouf, F., & Zong, X. (2017). Food legume production in China. Crop Journal. Read more
    • 7. Hooper, S. D., Glahn, R., & Cichy, K. (2019). Single Varietal Dry Bean (Phaseolus vulgaris L.) Pastas: Nutritional Profile and Consumer Acceptability. Plant Foods for Human Nutrition. Read more
    • 8. Boschin, G., & Arnoldi, A. (2011). Legumes are valuable sources of tocopherols. Food chemistry. Read more
    • 9. Wiesinger, J. A., Cichy, K., Glahn, R., Grusak, M., Brick, M., Thompson, H., & Tako, E. (2016). Demonstrating a Nutritional Advantage to the Fast-Cooking Dry Bean (Phaseolus vulgaris L.). Journal of agricultural and food chemistry. Read more
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