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Authors
Affiliations
1 Plot No. 176, LB. Nagar, H.M.T. Society, Shapumagar, Hyderabad - 500 055, Andhra Pradesh, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 33, No 10 (1996), Pagination: 255-257
Abstract
In most of the Indian delicious delicacies curry leaves and carrots are widely used. Curry leaf (Murayya koenigill) is used in seasoning and in preparation of some pickles. Carrot (Dauccas carrota) is universally accepted vegetable and can be consumed in raw or in cooked form. Both curry leaf and carrot are β-carotene rich vegetables which are inexpensive and easily available to Indian consumer. Hitherto, these vegetables in powder form are not incorporated in developing a carotene rich snack item.
