Rationale of the study: The folate is needed in the body to perform numerous roles. The folate deficiency is high in India (52% - among low income group) and data on cooked food is limiting, the bioavailability of folate is 50%, hence, to plan for intervention trial, data on folate content of cooked and raw foods is needed. The study was planned to estimate the folate vitamers content of cooked foods using HPLC method. This paper highlights the data generated on cooked foods alone