International Journal of Academic Health and Medical Research (IJAHMR)   Year: 2021 | Volume: 5 | Issue: 11 | Page No.: 105-109 Adlay (Coix lacryma-jobi L.) Nutrimeals: Proximate Composition and Nutrition Facts Agripina R. Aradilla, Jose Hermis C. Patricio, Marylie P. Monteroyo, Canna Luisa Cindrelle C. Bernas Abstract: Adlay (Coix lacryma-jobi L.) is known as a 'one-stop' crop as source of energy and protein for all ages. Its grits and flour can be processed into different kinds of nutrimeals. Chemical analysis revealed that geelay (arrozcaldo) had the highest moisture content with least fat. Cookies had the highest amount of fat, protein, ash and sodium. On a per serving basis, champorado had the highest calories of 260/200g, followed by chocolate cake with 230 calories/70g or single slice. Fat content was higher in chocolate cake and ice cream while more sodium in geelay (arrozcaldo) than the rest of the nutrimeals. The champorado had the highest total carbohydrate content (50g/200g) and the highest protein content of 7g/200g serving. Yet, ice cream had the least sodium and protein content. These nutrimeals are rich in energy and protein which are potential complementary and supplementary food to undernourished infants and preschool children.