Nutritional Profiling of Selected Cereals, Legumes, Tubers, Fruits, and Vegetables for Food-based Intervention to Address Malnutrition in Nepal

Pravin Ojha12*, Roman Karki1, Sushma Maharjan1, Utshah Manandhar1, Sophi Maharjan1, Dewaki Rai1, Kabina Karki1
Corresponding Author: projha84@gmail.com, projha84@narc.gov.np

1
National Food Research Centre, NARC, 2Nepal Food Scientists and Technologists Association
The lower mineral values in potatoes, tubers, fruits, and vegetables can
be attributed to the expression of results on a wet basis. Furthermore, it's
important to note that specific foods within these categories may exhibit
Introduction
Roots and tubers variations in nutrient content, so the average nutrient values for food
The nutritional profiling of food holds significant importance, especially in 21

groups may not comprehensively represent all items within those groups.
Cereals
3
27
the context of food plate design, dietary guideline development, and breeding 2 1
6
5
8
Nevertheless, the average nutrient profiles for food groups do provide
purposes. The primary research objective is to create a comprehensive food
Roots Potato
valuable insights into nutrient distribution among these categories. The
composition database for seventy carefully selected foods, which include Rice 5 Wheat 6 Maize Millet
Proso millet Buckwheat

cereals, pulses, roots, tubers, fruits, and vegetables. It is worth noting that the 7
Vegetables
nutrient profile of food groups are represented in Figure 4 and Figure 5.
8
nutritional content of food varies across different food composition databases 6 13
Cereals Roots and Tubers Legumes9 Fruits Vegetables
Crude Fiber
published by various countries. This variability can be attributed to Leafy Vegetables Other vegetables
50.57 28.14

differences in genetics, sample type (whether raw, cooked, processed, or Energy (KCal) 308.67
312.84
Cereals
Potato and Tubers
Legumes
Fruits

unprocessed), local climate, soil conditions, and other influencing factors. The Figure 3: Sample category Vegetable

89.38

core focus of this research is to provide comprehensive nutritional data, Cereals

Fruits
Potato and Tubers
Vegetable
Legumes

including micro-nutrients. This data will play a vital role in facilitating the Table 1: Sample list Protein
Crude fat
0.69
development of dietary guidelines and will contribute to the efforts aimed at 0.14 0.27 Carbohydrate 2.14

9.06
Koshi Madesh Bagmati Bagmati Bagmati Gandaki Lumbini Karnali 12.45
5.93

addressing the malnutrition issue in Nepal. The relation of food 2.03

Chayote root Dasheheri Mithe fapar 1 Marfa rayo Deuti Pokhreli basmati Gautam Dudhe 3.49 71.73
1.17

composition database is shown in Figure 1 (Source: U. Ruth local chino 0.22 53.06

Chayote local Seedless MS-42-3 Sthaniya chamsur Manakamana-3 Jetho budho Bijaya Hade
Charrondiere, FAO). chino
Cereals
Legumes
Potato and Tubers
Fruits
21.91 25.80

Vegetable
Nutrition/Food Chayote tender Swarna sab-1 Janakdev Patane palungo Rampur composite Elephant yam Mudule
Agricultural leaves
Cereals
Fruits
Potato and Tubers
Vegetable
Legumes Cereals
Fruits
Potato and Tubers
Vegetable
Legumes

Security/Health Policies Policies Washington Samba mansuli Khumal upahar Khumal jyapu Arun 2 Taro Zinc wheat 1
novel sab-1 Figure 4: Energy value and proximate composition of food
Consumer Food based Dietary Research-Nutrient
Khoku 1 Bahuguni 1 Suntale 1 Kathmandu local Mankamana String beans/Pinto Zinc Wheat 2
Information Guidelines, Food Intake-Disease Nutrient beans
Aid/Fortification Requirements 95 OKEJU Chaite 5 Bensishar white Pyuthane red Dalle kodo 1 Horse gram Borlog
raddish
Hardinath 3 Kimichaur seto Nino aril Sailung kodo 1 Horse gram Puja Iron
Calcium Phosphorous
Food Labelling Nutrient Intake Hardinath 6 Black eye bean Akbare Okhle kodo 1 Pratikshya
Diet Formulation Breeding Research
Cucumber Bottle gourd local Kabre kodo 2 cow pea 20.53
41.66
1.98
69.23 0.50 3.24
Pumpkin (Madale) Black mustard Kabre kodo 1 Fiddle head 24.76
89.10

leaves
194.47 0.58
26.88
Food Composition Data Pumpkin (Janto) Pumpkin tender Colocasia tender
5.46

Cereals Potato203.47
and Tubers Legumes Fruits 309.64
leaves leaves Cereals Potato and Tubers 44.75
Legumes Cereals Potato and Tubers
Figure 1: Implications of Food Composition Database Sandy pear Srijana Green Cornet
Vegetable
Fruits Vegetable
Legumes
Vegetable
Fruits

Sthaniya junar Potassium

Materials and Methods
319.23 285.82 Zinc
A total of 70 samples were gathered in Nepal from different locations, 148.11 Sodium
0.46
413.89 3.08 0.31

comprising 21 cereals, 6 legumes, 9 tubers and roots, 7 fruits, and 27 Results and Discussion 14.56
2.14

14.34

vegetables. The sampling method employed was purposive, with samples The energy content (Kcal/100 g of edible portion) provided by different food groups exhibited 1225.74 2.83
0.23
1.31 8.47

drawn from three distinct plots and subsequently combined to form composite varying levels, with cereals being the highest at 312.8 Kcal/100 g, followed closely by legumes at Cereals Potato and Tubers Cereals Potato and Tubers
Cereals Potato and Tubers Legumes Fruits
Legumes Fruits
samples. The analyses conducted included proximate analysis, assessment of 308.6 Kcal/100 g. In contrast, potatoes and tubers contributed the least energy, with only 89.4 Vegetable
Legumes
Vegetable
Fruits Vegetable

mineral content (iron, calcium, phosphorous, zinc, sodium, and potassium), Kcal/100 g, while fruits provided 50.5 Kcal/100 g, and vegetables contained 28.14 Kcal/100 g.
Figure 5: Mineral Content of Food
reducing sugar, determination of vitamin C levels, and measurement of total Examining the carbohydrate content (g/100 g of edible portion) among the food groups, a similar
carotenoids as described by AOAC (2005). The sample collection area,
pattern emerged. Cereals possessed the highest carbohydrate content, with 71.7 g/100 g, whereas
number of food in individual food groups, and detailed list of sample is
vegetables had the lowest at 5.9 g/100 g. When considering the protein, fat, and ash content Conclusions
shown in Figure 2, Figure 3, and Table 1, respectively. The results are The overall results indicate that legumes serve as a valuable source of
(g/100 g of edible portion), legumes exhibited the highest values, with 25.8 g, 3.4 g, and 3.2 g, essential minerals, whereas fruits and vegetables are notably abundant in
reported on a wet basis.
0 2, C 2 respectively. In contrast, fruits contained the least protein (0.7 g), fat (0.1 g), and ash (0.4 g) vitamins. This underscores the imperative to augment the incorporation of
legumes, fruits, and vegetables in our daily dietary intake, thereby addressing
7, C 5, L
2 9, C 2, PT 2, L 4,
among the food groups. The crude fiber content (g/100 g) of legumes was the highest at 3.82, the issue of hidden hunger and ensuring optimal nutritional security.
V1
followed by cereals at 2.52, and vegetables at 1.2. Fruits and legumes both exhibited crude fiber However, it is essential to formulate a well-balanced diet tailored to the
38, C 12, PT 6, F specific region, considering variables such as food availability, nutritional
2, V 18 contents of less than 1 g/100 g. The reducing sugar content (g/100 g) was notably highest in fruits,
quality indices (pertaining to malnutrition status), and various socio-economic
8, C 6, F 2 6, PT 1, F 3, V 2
measuring 5.04 g, while vegetables contained the least, with only 0.31 g. Regarding vitamin C factors.
content (mg/100 g), fruits had the highest concentration at 52.2 mg/100 g, followed by vegetables Acknowledgements
The Author will like to thanks AFACI-RDA, South Korea for the support in
at 37.6 mg/100 g, and potatoes and tubers at 18 mg/100 g. Notably, cereals and legumes contained the research.
no detectable levels of vitamin C. The calcium, iron, phosphorus, potassium, and zinc content
(mg/100 g) reached their highest levels in legumes at 203.4, 5.46, 309.6, 1225.7, and 2.8,
Figure 2: Sample Collection Province wise respectively. In contrast, sodium content (mg/100 g) peaked in vegetables at 14.5, followed closely
Note: C=Cereals, L=Legumes, PT=Potato and Tubers, F=Fruits, V=Vegetables
by potatoes and tubers at 14.3, and legumes at 8.4. Cereals stand out as a reliable source of
calcium (89.1), iron (3.24), and zinc (2.14), while potatoes and tubers excel in potassium content
at 413.8.
AOAC (2005). Official Methods of Analysis of AOAC International. Ed. Horwithz, W. and Latimer, G.W., 18 Edn. th
Copyright © 2023 Pravin Ojha, National Food Research Centre, Lalitpur