Micronutrient Premix of Vitamins

Rice provides more than a fifth of the world's food calories and is the major staple food for millions of individuals, particularly in Asia. In an average diet, 30% of calories come from rice and more than 70% in some low-income countries, which makes rice a potentially good vehicle for delivering micronutrients to a very large number of people.

Multiple micronutrient deficiencies continues to be a reason of concern globally. Around the world, deficiency of Vitamin A and D are one of the most common forms resulting in weak bones, teeth, muscles, reproductive organs and eye sight. Both are essential form of vitamins which are required for regular functioning of body. Vitamin D is also considered to play an important role in decreasing the risk of many chronic illnesses, including common cancers, autoimmune diseases, infectious diseases, diabetes and cardiovascular disease.

Milk is known to be the primary source of nutrition for young mammals. Right from birth, milk forms an important part of diet. It is one of the most commonly consumed commodity globally. Milk is known as complete nutritious food, rich in high-quality protein and providing all ten essential amino acids as well as immunoglobulins. The micronutrient profile of whole milk shows that it is an excellent source of calcium and vitamin B2, a good source of vitamin A, and vitamin D.

Wheat is an important cereal crop and together with maize and rice account for 94% of total cereal consumption worldwide. Wheat forms the centre of every individual's diet across the globe. Wheat in its un-milled form, is a good source of vitamins B1, B2, B6, niacin, E, as well as iron and zinc. Most of these nutrients are concentrated in the outer layers of the wheat grain, and are lost during the milling process in a significant proportion. Thus, wheat flour is a suitable candidate for fortification to improve the nutritional status of the mass population.

Salt is one of the most important and commonly used taste enhancer and food preservative. It is in a way synonymous to taste as without salt, the sense of taste itself is missing. Fortification of salt has been a common mode of addressing micro nutrient deficiencies in developing countries since 1924. One such micronutrient is iodine which is important for humans and whose deficiency could result in thyroid related issues.