Studies in Nutritive Value of Indian Foodstuffs II-Amino Acid Composition of Certain Leafy Vegetables and Millets

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Authors

  • S. D. Ambegaokar
     Department of Nutrition & Biochemistry, Hafflcine Institute, Bombay ,IN
  • H. Raj
     Department of Nutrition & Biochemistry, Hafflcine Institute, Bombay ,IN
  • V. P. Shinde
     Department of Nutrition & Biochemistry, Hafflcine Institute, Bombay ,IN
  • M. V. Radhakrishna Rao
     Department of Nutrition & Biochemistry, Hafflcine Institute, Bombay ,IN

Abstract

The information on the essential amino acid composition is of great help in assessing the nutritive value of proteins in foods and computing a balanced diet adequate in all the essential amino acids. Such knowledge also helps in improving the nutritive value of a foodstuff by supplementation with small amount of protein from other source or pure amino acids.

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Published

1965-01-01

How to Cite

Ambegaokar, S. D., Raj, H., Shinde, V. P., & Radhakrishna Rao, M. V. (1965). Studies in Nutritive Value of Indian Foodstuffs II-Amino Acid Composition of Certain Leafy Vegetables and Millets. The Indian Journal of Nutrition and Dietetics, 2(1), 14–16. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/14424

Issue

Volume 2, Issue 1, January 1965

Section

Original Articles

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