By Priyanka Deshpande & Nandini Das
CNBC-TV18.com
Published July 26, 2024
The nutritional value of Indian food has seen a significant decline over the past 30 years, according to a study by the National Institute of Nutrition (NIN). Here are some key findings of the study:
Nutritional elements in the soil, such as zinc, iron, and copper, have decreased, which in turn affects the nutritional content of food items.
Protein levels in pulses like Masoor dal have dropped by 10%.
Carbohydrates in wheat have decreased by 9%.
Iron levels in Mung beans have fallen by 6.12%.
Carbohydrates in millet have decreased by 8.5%.
Iron levels in Mung beans have fallen by 6.12%.
Tomatoes have seen a 66-73% reduction in vitamin B, iron, and zinc.
Potatoes now have increased iron levels but decreased vitamin B, magnesium, and zinc.
Apples have experienced a 60% reduction in iron content.
The study underscores the urgent need to address soil degradation to restore the nutritional quality of Indian food.
The NIN analysed 151 nutritional elements present in 528 food samples from six different geographical areas in the country, comparing them with data from 1989.