India Food Stats

The Telugu saying "Ulli chesina melu talli kuda cheyadu" (ఉల్లి చేసే మేలు తల్లి కూడా చేయదు) translates to: "Even a mother cannot do the kind of good that an onion does." While it sounds like a humorous exaggeration, this proverb is deeply rooted in both traditional Ayurvedic wisdom and modern nutritional science. 1. The Nutritional Powerhouse Modern analysis supports the proverb by showing that onions ( Allium cepa ) are packed with unique bioactive compounds that protect the body in ways few other single foods do: * Quercetin : A powerful flavonoid  antioxidant that improves blood circulation, reduces inflammation, and protects the heart. Onion is one of the highest dietary sources of quercetin. *  Allicin : Found in raw onions, this has antibacterial and antiviral properties, acting as a natural shield against infections. It is not a “medicine” — but immune-supportive food. *  Chromium : Helps in controlling blood sugar levels, which is vital for the 100+ mill...

French beans are called so because they were introduced to Europe through France and became popular there before spreading to other parts of the world. It’s more about culinary influence than botanical origin . The common bean plant (Phaseolus vulgaris) is originally native to Central and South America . After the Columbian exchange in the 15th and 16th centuries, beans were brought to Europe. They became widely cultivated and consumed in France, especially the tender green variety (what we now call “French beans” or “green beans”). Over time, this slim, delicate variety got associated with French cuisine and was commonly referred to as “French beans”, especially in English-speaking countries. They are also known as snap beans, green beans, or string beans in other regions. Raw green beans are 90% water , 7% carbohydrates, 2% protein, and contain negligible fat. In 2020, China led as the top producer, contributing 77% of the total, with Indonesia and India following behind. To pick ou...

"Let food be your medicine and medicine be thy food" - Hippocrates It's reassuring to know that food can act as preventive medicine.  Foods That Harm, Foods That Heal -  An A-Z Guide to Safe and Healthy Eating  expertly explores both the benefits and potential risks of various fruits, vegetables, and other food sources. Written by experts and filled with vibrant images, this engaging book presents essential information in a visually appealing way. It also addresses common health conditions and how different foods can affect them, with everything neatly organized alphabetically for easy reference. While the book is geared toward an American audience, which slightly limits its global appeal, it remains highly valuable and insightful. As a vegetarian and food enthusiast, I was surprised by how little I knew about the health benefits and drawbacks of the foods I’ve been eating for years. I found the book incredibly informative and highly recommend it to anyone seeking pract...

Paraphrased notes from the chat between Dr Pal & Krish Ashok , author of Masala Labs (2020, 280 pages) - Convenience is a crucial factor in maintaining a healthy diet and making sustainable food choices. Freezing food significantly slows down biological activity, preserving most nutrients. The loss of nutrients primarily occurs during cooking, not freezing. Frozen fruits and vegetables, in fact, often retain more nutrients than fresh ones that are left out for days.  Reheating food primarily affects water-soluble vitamins , like Vitamin C and B vitamins, but most other nutrients, including proteins, fats, and carbohydrates, remain intact. The small loss of nutrients from reheating is not significant enough to outweigh the benefits of home-cooked meals compared to calorie-dense restaurant food. Microwaves heat food by targeting water molecules, and they don't expose food to excessive heat that can destroy nutrients. Compared to stove reheating, microwaving preserves more nutrie...

Carbohydrates, fats and proteins are 'macronutrients,' which are needed in large amounts.  Vitamins, minerals and phytonutrients constitute the 'micronutrients' and are required in smaller amounts.  Both macro and micronutrients are necessary for physiological and biochemical processes by which the human body acquires, assimilates and utilizes food to maintain health and activity. Chart below shows the  average values of micronutrients (Vitamins) in various food groups (per 100g raw weight) . The data is from Indian Food Composition Tables 2017 & Nutritive Values of Indian Foods and as listed in  Dietary Guidelines for Indians 2024 The unit μg (microgram) and mg (milligram) are both units of mass in the metric system. Their relationship is based on a difference of scale: 1 milligram (mg) is equal to 1000 micrograms (μg). Except for the values of Vitamin C which are shown in milligrams (mg), the  values for the others are in micrograms (μg) The...

Inflation, an essential indicator of economic health, measures changes in general price levels and the cost of living. India uses the Consumer Price Index (CPI) for this purpose. CPI is calculated using the price data of 299 items which are classified into 6 main groups of varying weights. CPI is published monthly by the National Statistical Office (NSO). The Food and Beverage category makes up 45.86% of the current CPI basket. Consumer food price index (CFPI) reflects inflation in prices of foods. Consumer Food Price Index has been higher than Consumer Price Index in 2024.  Chart source - Times of India Vegetables hold a 6.04% weight in the CPI basket, yet their contribution to inflation reached 30% in early 2024. Source: ICRA Among vegetables, tomato, onion, and potato (TOP) collectively hold a 2.2% weight. The inflation rates for these three commodities have been volatile, ranging from -36.6% to 132.0%. This volatility underlines the need for targeted policy interventions a...