The Nutritive Value of Indian Foods (NVIF 1989) provides nutrient composition for 592 key foods.

Absorption and bioavailability of different protein sources.

Full forms of abbreviations used in the original book.

Categorization of food by their common names.

Codes and names of nutrients, and its components.

Uniquely identifiable codes for each food.

Names of each food in local languages, including scientific name.

Relative calorie requirement of distinct demographics.

Classification of activities based on occupations.

Full form of language abbreviations.

Detailed nutrient composition of 592 key foods in India.

Contents in the original book.