India Food Stats

Chitale Bandhu is a well-known Indian brand specializing in traditional sweets, namkeens (savory snacks), and dairy products. Headquartered in Pune, Maharashtra, the company has grown from a modest family enterprise into a brand with a significant presence across India and in international markets. Early Roots (1939) The story begins in 1939 when Late Shri Babasaheb Chitale (also referred to as Bhaskar Ganesh Chitale) established a dairy business in the village of Bhilawadi in Sangli district, Maharashtra. Facing challenges in his earlier life, including the impact of the 1918 pandemic on his family circumstances, he moved to Bhilawadi, an area with abundant milk production. He began selling milk and dairy products such as curd and chakka , initially supplying them via the railway network to retailers in Mumbai. Founding of Chitale Bandhu (1950) In the mid-1940s, Babasaheb’s sons—Late Shri Bhausaheb Chitale (Raghunathrao) and Late Shri Rajabhau Chitale (Narsimharao)—shifted focus to P...

Every Indian kitchen has its share of mysteries — like why the pressure cooker whistle sounds louder during exams, or why chai always tastes better at the neighbor’s house. But one puzzle that keeps popping up is: “Do I use baking soda or baking powder?” Baking Soda is the solo performer. It’s pure sodium bicarbonate (NaHCO₃), and it only comes alive when paired with something tangy — think lemon juice in nimbu pani, curd in dhokla, or vinegar in pakoras. Without that acidic partner, it just sits in the batter like a shy guest at a wedding. Baking Powder is the full orchestra. It already has acid mixed in, so it can puff up your cakes and biscuits without needing lemon or curd. That’s why your bakery‑style sponge cake rises beautifully even without a squeeze of nimbu. Baking Soda is also called “cooking soda”. They are chemically the same compound but prices vary by branding and packaging. In different regions, it’s also known as Meetha Soda, Khane ka Soda, Saji na Phool, Soda Uppu, ...

In India, the richest natural sources of vitamin C include amla (Indian gooseberry), guava, green chilies, citrus fruits like Nagpur mandarins, papaya, and moringa leaves — all widely available and affordable. These foods can easily meet or exceed daily vitamin C needs when eaten fresh and raw. Did you know, Sea Buckthorn (Leh Berry), native to Ladakh and Spiti Valley, packs roughly 12 times more vitamin C than oranges, making it one of India's richest natural sources of vitamin C. Natural vitamin C rich foods in India: Food Vit C value (mg) Availability Amla (Indian Gooseberry) ≈252 mg/100 g Widely across India; boosts iron absorption Guava ≈200–230 mg/100 g Year-round; supports immunity Cashew Apple ≈240 mg/100 g Coastal regions; aids hydration Green Chilies ≈140–240 mg/100 g Daily kitchen staple; enhances flavor & Vit C intake Capsicum (Bell Pepper) ≈90–120 ...

In India, a green dot inside a green square indicates that the food contains no meat, eggs, or animal products. So what happens when you pick up a tub of SuperYou Pro Fermented Yeast Protein (Chocolate) , spot the official Green Dot India icon on the label, turn it around to read the nutrition table, and see Cholesterol 2.84mg listed right there?  Image: Open Food Facts It feels like a contradiction. We are conditioned to believe two fundamental ideas: Cholesterol only comes from animals. The Green Dot means 100% vegetarian. If both are true, is the green dot a mistake? Is the brand breaking the rules, or is our basic biology textbook out of date? The Science: Where Did the Cholesterol Come From? Let's look at what is inside this tub. The protein source in SuperYou Pro isn't whey (which comes from cow's milk) or soy/pea (which comes from plants). It is Fermented Yeast Protein Isolate, specifically made using Saccharomyces cerevisiae —the exact same microorganism used for ce...

Millets generally offer superior nutritional value per rupee compared to market-sold (mostly polished white) rice in India , especially for protein, fiber, iron, calcium, and lower glycemic impact.  Grain Calories Protein (g) Fiber (g) Iron (mg) Calcium (mg) GI Ragi (Finger Millet) 328 7.3 3.6 3.9 344 54–68 Foxtail Millet (Navane) 351 12.3 8.0 2.8 31 50–60 Jowar (Sorghum) 349 10.4 2.7 4.1 25 62–70 Bajra (Pearl Millet) 361 11.0 1.2 8.0 42 55–65 Little Millet (Saame) 341 7.7 7.6 9.3 17 ~52 Barnyard Millet (Oodalu) 307 6.2 12.6 15.2 20 ~50 Kodo Millet (Varagu) 309 ...