A nutritional analysis was conducted on 27 adolescent combat sports athletes (15 males, 12 females) participating in karate, taekwondo, boxing, and wushu at the Sports Authority of India (SAI) Center, Naharlagun, Arunachal Pradesh. The study evaluated dietary patterns and nutritional status through detailed 24-hour dietary recall and analysis through Diet Cal.
Male participants age (year) (16.4 ± 1.84) had average height (cm) (159.96 ± 9.66) and weight (kg) (51.67 ± 7.29) with a BMI (kg/m2) of (19.70 ± 2.12). Female participants age (year) (15.42 ± 1.88) averaged height (cm) (154.0 ± 5.89) and weight (kg) (53.42 ± 9.22) with a BMI of (22.85 ± 3.57).
Daily nutrient intake analysis revealed consumption of nutrients in male athletes as protein (gm) (114.76 ± 3), carbohydrates (gm) (268.28 ± 16), and fat (gm) (122.95 ± 5), with micronutrients including Calcium (mg) (721.31 ± 22) p < 0.05, Iron (mg) (17.68 ± 0.80) p < 0.05, and Zinc (mg) (14.16 ± 0.59) p < 0.05. Female athletes showed similar patterns: protein (gm) (111.23 ± 3), carbohydrates (gm) (262.83 ± 11), and fat (gm) (110.62 ± 6), with Calcium (gm) (714.2 ± 20) p < 0.05, Iron (mg) (22.27 ± 0.89) p < 0.05, and Zinc (mg) (12.62 ± 0.34). A significant difference in Calcium, Iron and Zinc uptake was observed in male and female athletes compared to recommended values. Magnesium and Sodium intake was found to be adequate with respect to recommended values from Recommended Dietary Allowance (RDA).
Key observations included the below-recommended Calcium intake and excessive fat consumption across both genders. While protein intake was high, Iron intake was lower than recommended, particularly among female participants. Recommendations include increasing Calcium-rich food sources, moderating fat intake, monitoring total caloric consumption, and improving Iron intake, especially for females. The findings emphasize the importance of a balanced diet and optimal nutrition in young combat sports athletes and suggest the need for targeted nutritional interventions in this population.

This study provides a detailed comparative analysis of the nutritional and chemical composition of chili fruits (Capsicum spp.) grown under organic, conventional, and control farming practices in Jaipur District, Rajasthan, during the Kharif and Rabi seasons of 2020. The research aims to evaluate how different cultivation methods affect the macro and micronutrient content, as well as the levels of vitamins and bioactive compounds, in chili fruits. A wide range of parameters were assessed, including moisture, ash, fat, protein, carbohydrates, crude fiber, total soluble solids, phosphorus, zinc, potassium, sodium, magnesium, calcium, iron, thiamine, riboflavin, niacin, vitamin C, carotene, and bioactive compounds such as capsaicin and dihydrocapsaicin. The findings reveal that organic farming produced chili fruits with higher protein (15.50 g/100g), fat (8.20 g/100g), and crude fiber (2.90 g/100g) compared to conventional and control farming practices. Organic fruits also demonstrated superior concentrations of key minerals, such as potassium (125 mg/100g), sodium (75 mg/100g), and magnesium (20 mg/100g), which are vital for human health. Additionally, organically grown chilies were richer in vitamin C (66.00 mg/100g) and carotene (0.35 mcg), essential for their antioxidant properties, and bioactive compounds like capsaicin plus dihydrocapsaicin (2.6 mg/100g), known for their therapeutic effects including anti-inflammatory and pain-relief benefits. These results indicate that organic farming not only enhances the nutrient density of chili fruits but also boosts their health-promoting properties. This study highlights the potential of organic chili cultivation to improve dietary intake, particularly in regions facing nutritional deficiencies, and underscores the benefits of organic farming practices over conventional methods in promoting sustainable agriculture.