Evaluation of the Nutritive and Organoleptic Values of Food Products Developed by Incorporated Catharanthus roseus (Sadabahar) Fresh Leaves Explore Their Hypoglycemic Potential

Table 3

Nutritive evaluation of food products developed by incorporation of 3 g Catharanthus roseus fresh leaves per serving.

Food products	Cooked weight/serving (g)	Energy (kcal)	Protein (g)	Fat (g)	Carbohydrate (g)	Fiber (g)
Fure	80	137.34	12.51	3.87	34.58	0.16
Rasam	244	80.2	3.43	3.58	17.1	0.69
Stuffed idli	78	142.76	7.07	0.84	35.66	0.58
Palak methi muthia	65	168.52	10.58	2.65	23.04	0.12
Methi paratha	92	240.34	11.32	7.98	29.65	0.11
Coriander chutney	46	55	1.67	0.07	3.5	0.75
Cucumber soup	185	13.31	0.34	0.03	1.18	0.05