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Support for this program was provided in part by the Office of Health and Nutrition,
Bureau for Global Programs, Field Support and Research, U.S. Agency for
International Development, under the terms of contract no. HRN-5122-C-00-3025-00
and contract no. HRN-5116-A-00-2030-00, by INFOODS (the International Network of
Food Data Systems), a UNU/FAO project, and by the University of California.
INSTALLATION:
OPERATION: Quick Start Heres how to get started using the most common options
in WorldFood2- entering intake data for a new diet and
printing the nutrient analysis.
3. Type 1, again, to select the Enter ID for NEW subject option. Enter the
subject's data.
5. Press N, to select the Enter data for New date option (enter date as
dd/mm/yy).
6. Press S, to Select a food database. Use the arrows or scroll bar to highlight
the desired country database. Press [Enter] to select the highlighted
database.
10. Press F, to select the View/Print Food list option, and then press P, to print the
food list.
11. Press N, to select the View/Print Nutrient totals option, and then press P, to
print the nutrient totals.
Revised: 8/23/20177/23/97 3
12. Press P, to select the View/Print Probability of inadequacy option, and then
press P, to print the probability of inadequacy analysis.
13. Press R, to return to the main menu, and then press 7, to quit the program.
Revised: 8/23/20177/23/97 4
SPEED
WorldFood 1.0 was a useful program; however, due to programming style and
the underlying philosophy used for data analysis, it was very slow. Version 1.0 was
completely re-thought and re-written in order to improve response speed of the
program. Due to this, some familiar features may be gone, and the general flow of
the program is a bit different than it was. For example, the user is now
automatically directed to the Diet entry screen after entering the subjects ID
number, age, sex, etc., and the food databases are accessed from the diet entry
screen rather than the introduction screen (we felt this made more sense).
Version 2.0 will work on machines as old as 8086s, though this is not
recommended due to speed problems (ask for the standard version). A faster
version of the program is available for use on 80386 or better computers (ask for
the extended version). Whether the standard or extended version of WorldFood2 is
chosen, the response speed should be much better than that of WorldFood 1.0.
ANALYZING DIETS
One of the major changes, and we think major improvements in the program,
has to do with the analysis of the dietary data. The program no longer calculates
the percent of nutrient standard. Instead, it now calculates the probability of
inadequacy. In addition, it calculates utilizable protein (based on amino acid scores
and dietary fiber intake), bio-available iron (based on ascorbic acid, meat-fish-
poultry protein intake, and tannin-containing coffee or tea intake), and bio-available
zinc (based on phytate, calcium and animal protein intake). Calculations to assess
Revised: 8/23/20177/23/97 5
bio-availability of iron and zinc are meal based. All other calculations are day
based.
EXPORTABILITY OF DATA
We felt that one of the drawbacks of version 1.0 was that data, other than
daily nutrient totals and percent standards, was not easily exported from the
program. Since researchers frequently want to know more about food intake than
just daily nutrient totals, we felt it was important to make it possible for users to
view, edit and export all phases of the diet analysis. Therefore, in version 2.0 of
WorldFood, users are now able to export country based food nutrient data,
individual food intake nutrient data, meal nutrient data, day nutrient data, and
percent probability nutrient data, in addition to any data contained in any database
used by the program. Data can be exported in formats commonly recognized by
other programs (space delimited, comma delimited, tab delimited, fixed column or
Dbase IV compatible DBF file).
The improved exportability of the data will be especially convenient for the
user who continues to desire to calculate percent of nutrient standard (eg. based on
RDAs or on WHO/FAO standards). The daily nutrient intake data can easily be
exported so that it can be used by other programs so that these calculations can be
made (such a program can be written in SAS, SPSS or any programming language).
IMPORTABILITY OF DATA
Based on the feedback received for WorldFood 1.0, it became apparent that
some users needed a program for data entry, but not necessarily the food nutrient
composition data provided by WorldFood. For this reason, a feature was added to
WorldFood2 so that users could use the program as a data entry entity with food
nutrient databases developed independently from WorldFood2. In order for external
databases to be successfully used by WorldFood2, certain criteria must be satisfied.
For specifics on issues related to importing food nutrient composition tables, please
refer to the section The Import food composition table screen.
Please refer to the section on copying foods from one country to another,
which appears later in this document for further information on this new feature.
DATA ENTRY
Error Messages
In order to ensure that information is entered into the WorldFood2 database
correctly, some safeguards have been built into the program. For example, the
program is unable to analyze
intake data without the existence of a unique subject ID number, since it uses the
unique ID number in conjunction with the intake date to organize the many diets
that may be entered into the main
WorldFood2 database. Therefore, if entering data for a subject, the program will not
allow the user to enter an ID number for a new subject which has already been
assigned to another subject. In
addition, the program will not allow certain data to co-exist (men cannot be
pregnant). However, the program was not written to detect all possible data entry
errors, so users will need to consider other methods (such as visual cross-checking)
to ensure accurate data entry.
'Radio buttons'
Radio buttons are used for data that is categorical (sex, activity). They
appear on the screen as ( ) followed by a description. For example:
( ) Female
Revised: 8/23/20177/23/97 8
( ) Male
( ) Female
( ) Male
... the female has been selected, the male has not.
'Lists'
Lists are used for lengthy categorical information or for items which are more
easily accessed via lists (as opposed to 'fill in the blank' type data). Lists in the
WorldFood2 Program include food groups, food items, ID numbers, dates, and file
lists. Lists are contained in boxes. The current item in the list is highlighted. The
user can move through the list by using the up or down arrows, using page
up/down, or by typing the first letter of the desired item. For example, if the user is
in the food list for vegetables in Indonesia, s/he could press Y to get to the
Indonesian vegetables which start with that letter. The current item in the list is
selected by pressing [Enter].
Database Editing
Full database editing can be accessed by the user by choosing the Browse or
export data option from the main menu. Limited database editing is available by
pressing Ctl-F1 from the diet entry screen, or the build cross reference screen. By
accessing the databases directly, the user can modify some data or delete
information which is incorrect or obsolete.
The user can mark records to be deleted/undeleted while in database editing
mode by pressing Ctrl-T. A small dot in the left hand margin of the record signifies
the record will be deleted when the user presses Ctl-F1 to leave the diet or cross
reference screens, or when the user responds Y to the systems prompt on whether
or not it should permanently delete records in the Browse or export screens.
The following key commands are useful in navigating around in databases:
The program does not control data changes done in the database editing
areas as closely as it does in the general data entry areas. For example, in the
database editing area, the user would be allowed to accidentally give a male a
positive pregnancy code, though this would not be allowed in the general data entry
area. Therefore, the user should be particularly careful when reviewing or editing
records in full database editing areas (ie., through the Browse or export data option
of the Main Menu).
If the [Esc] key is pressed while the program is trying to execute a step, a
'Cancel, suspend, ignore' message may appear. If this occurs it is usually safest to
say ignore. If the [Esc] key is used to exit from a database editing session, the
most recent changes to the database may not be saved (press Ctrl-F1 or Ctrl-W
instead).
The Main Menu is the first screen the user sees when the WorldFood2
program is started. It contains 8 options, as follows:
**********************************************************
1. Enter data
2. Analyze diet(s)
3. Browse or export data
4. Build cross reference
5. Import food composition table
6. Copy foods from one country to another
7. Quit program
**********************************************************
The enter data and analyze diet(s) options are the options which the user will
likely use more than any other.
The enter data option will bring the user to the screens necessary for
entering subject specific data (such as ID, age, sex, etc.), and dietary intake data.
The analyze diet(s) option is where the intake data is converted to meal and
day nutrient data, and probability of inadequacy is calculated. Several reports can
be generated from the Analyze diet(s) screen.
The browse or export data option is used when the user wants to review data
contained in the various databases (eg. food nutrient information), or when the user
wants to export the various dietary files or analytical files for use in other programs
(eg. SAS, SPSS, etc.). The user can also edit the contents of any of the databases
from this screen.
The build cross reference option is used when the user would like to use the
WorldFood2 system to change or create new nutrient data values for foods.
The import food composition table option is used to import food composition
tables which were developed outside of the WorldFood2 system.
The copy foods from one country to another is the option the user selects
when adding foods from one country food composition database to another, or
when creating a new country food composition database. This option is useful if the
user anticipates needing foods from more than one country database.
Option 7 is used to exit the WorldFood2 Dietary Assessment System.
WorldFood 1.0 users for the most part can easily convert existing files to be
used by WorldFood2 by selecting this option. By converting files to WorldFood2,
users can take advantage of the bio-availability and probability of inadequacy
algorithms, and the improved exportability functions of version 2.0.
Some cautions, however, are necessary when converting files from
WorldFood1 to WorldFood2. If the user has added cross references or changed cross
references in WorldFood1, s/he will need to re-generate those changes in
WorldFood2. In addition, the new WorlFood2 food intake file will need to be edited
to a certain extent.
If the user has used the food entry SWEET SNACK, "PEARL" from the
Indonesian food list, they should be forewarned that this food will not be imported
to WorldFood2 correctly. The quotes within the name are problematic. The quotes
should be removed before importing the file, changing the name to SWEET SNACK,
PEARL. Use the Browse/Export option from the main menu, and open the database
C:\WFOOD\PRS_DIET.DBF. Edit, as necessary, and then convert the file. The food
code associated with this food is 20164, from country 6 (Indonesia).
The Data Screen is the screen used for entering data specific to the individual
(ID, age, weight, etc.). It contains the following options:
**********************************************************
**************************************
Subject ID
Age
Weight
Sex Pregnant/Lactating
Activity level
**************************************
Accept data and proceed
Edit data
Delete this subject
Return to main menu
**********************************************************
If the user is entering data for a subject who is not in the database, s/he
should pick the first option Enter ID for NEW subject. The computer will check the
new ID against IDs already in the database to make sure it is unique.
Revised: 8/23/20177/23/97 12
If the user is editing data for a subject already entered into the computer,
s/he should select either the second or third options. The 2 nd option is more
expedient if the user knows the ID of the subject. The 3 rd option is useful if the user
needs to browse the list of already used ID. To select an ID from the pick list, the
user should scroll the list until the desired ID is highlighted, and then press [Enter].
IDs are alphanumeric and are limited to 8 characters. It is suggested that all
IDs be the same number of digits, and that only numbers be used (eg. 10000-
99999). Leading zeros are discouraged. In the databases, the IDs are left hand
justified.
Age should be entered as whole years. WorldFood2 is not suitable for
calculating probabilities of inadequacy from diets of children under the age of 1.
Breastmilk is not currently on any of the databases, and mean and standard
deviations for nutrient requirements are not available for children under the age of
1 in WorldFood2.
Weight should be entered as whole kilograms. For women who are pregnant,
the pre-pregnancy weight or 1st trimester weight should be entered. Using 2 nd or 3rd
trimester weights will result in the calculation of an incorrect probability of
inadequacy for a number of nutrients.
Sex is either male or female. The default is female. Males are stored in the
database as M, and females are F.
The default physical state for women subjects is not pregnant and not
lactating.
The program does not allow males to be pregnant or lactating, and it does
not allow the coexistence of lactation and pregnancy. In addition, it does not allow
very young children to be pregnant or lactating. If a subject is both lactating and
pregnant, she should be designated as pregnant. If the program acts unexpectedly
at this point in data entry, double check that the age, sex and pregnancy status are
correctly entered.
If a subject is in the 1st 6 months of lactation, the program prompts the user
for additional information on the outcome of the pregnancy. This information is
necessary to determine calorie needs during lactation. Women who develop good
adipose stores during pregnancy do not need as many calories during lactation as
women who do not develop good adipose stores. Indicators of adequate adiposity
include normal skinfold measurements, a weight gain of at least 7 kilograms during
pregnancy, body mass index of at least 20, or indirectly birth outcome. If these
indicators suggest that the subject has adequate adipose stores, the user should
answer No. Outcome was satisfactory. If the user answers Yes. Outcome was
less than satisfactory the computer will calculate the calorie need of the lactating
subject at a higher level.
The default physical activity level is moderate.
Selecting the option Accept data and proceed will enable the user to
proceed to the diet entry portion of the program.
Selecting the option Edit data will bring the cursor back to the data editing
section of the screen.
Selecting the option Delete this subject will result in all data associated with
the subjects ID to be deleted from all databases, including the food intake
databases.
Selecting the option Return to Main Menu will bring the user back to the
main menu, from which s/he can quit the program.
Revised: 8/23/20177/23/97 13
The Diet Screen is the screen used for entering the subjects diet. It contains
the following options:
**********************************************************
**************************************
Show TOTALS
BATCH processing
**************************************
**********************************************************
Whenever entering dietary data, the user must specify the date of the diet
and which food database to use. The program will not let the user proceed without
these 2 pieces of information.
If the user is entering a new diet, s/he will select the first option Enter data
for NEW date. If the user is editing an already existing diet, s/he will use the
second option, picking it from the pick list of dates. The date is entered in
International format: DDMMYY.
Next the user must select the food database from which the food lists will be
generated. Only one food database can be accessed at one time. The food
database may be switched at any time during diet entry, without the loss of data,
though this is discouraged. If the user anticipates needing foods from multiple
databases, it is recommended that the needed foods be copied to a single
database. Foods in a diet are normally displayed at the bottom of the screen;
however, those that were entered using a different database will not appear. They
are still part of the diet, but are not available for editing when their source database
is not active.
After selecting the food database, the user is ready to begin entering foods
from the subjects diet. The process of entering foods is summarized as follows:
5. Enter the amount of food eaten in grams. In most cases, the amount
of food should be reported as the edible portion (refer to the
DOCUMENT.DBF for exceptions).
6. Select the meal code. Scroll through the list until the correct meal
code is selected and then press [ENTER]. Meal codes are important in
calculating bio-availability of iron and zinc. If meal codes are not used,
iron and zinc bio-availability may be improperly calculated. Meal code
definitions are determined by the user. It is suggested that these
definitions be made prior to any diet entry. Depending on the
anticipated analysis of the data, the user may want to use only 6 meal
codes reflecting the morning, noon, and evening meals with snacks in
between, or to use 24 meal codes with each code representing a time
of day (ie., like a 24 hour clock). The latter definition assumes foods
consumed an hour apart cannot interact to affect mineral
bioavailability. It also means that meal patterns will have to be defined
at a later time, if these are of interest.
7. Repeat the above process until all foods for the diet are entered.
When completed, select the Return to Main Menu option.
Any time during diet entry, the user may select the Show TOTALS option to
show the running nutrient totals for the current diet. All foods (from active
databases and inactive databases) are used in this calculation.
Any time during diet entry, the user may select the BATCH processing
option. This option causes all food nutrients for all subjects from the active
database to be re-calculated. This is especially useful if the user changes nutrient
values on the food composition tables or changes cross references to foods after
Revised: 8/23/20177/23/97 15
diet entry has begun. Only foods entered from the active food database will be
recalculated. For example, if both the Senegal and Kenya databases are used for a
given diet, if the BATCH processing option is pressed while the Kenya database is
active, only foods entered from the Kenya database will be recalculated. Foods
from the Senegal database will not be recalculated.
Any time during diet entry, the user may move to the food list at the bottom
of the screen (for database editing). The user can move to this food list by pressing
[CTL-F1] or by pointing and clicking on the food list at the bottom of the screen with
the mouse. While in this food list, the user may:
1. Scroll up and down to inspect the foods entered for the diet
2. Change gram amounts of foods
3. Mark foods to be deleted or undeleted by pressing [CTRL-T]
(A small magenta dot in front of the record means that the
record is marked for deletion)
4. Move back to the main diet entry area by pressing [CTRL-F1] again, or
by pressing [ESC].
The food list at the bottom of the screen contains the following fields or
variables:
Country The country field is for the country code. Each country food
composition table and cross reference table has a unique
country code. Country codes 1-6 are reserved for the 6 original
WorldFood2 countries.
1=Kenya 4=India
2=Mexico 5=Senegal
3=Egypt 6=Indonesia
If the user creates a country food composition table and/or cross
reference table, s/he will assign those tables a unique country
code. That country code should be any number greater than 6,
but less than 99.
Meal The meal field is for the meal code. Meal codes range from 1-
24, and are user defined.
Fcode The fcode field is for the food code. This field may be changed
by the user to edit the current diet.
Food The food field is for the description of the food associated with
the fcode. If the user changes the fcode, s/he should check that
the food description changes to the anticipated food.
Grams The grams field is for the amount of food eaten, entered as
grams. If the user changes this value, s/he should check that
the associated nutrient values change as anticipated. Changes
made to a field will not be permanent, unless the user moves
from the edited field by pressing [Enter], [Tab] or by typing past
the end of the field.
Enerc_kcal Enerc_kcal is the field for the energy in kilocalories contributed
by the food.
Procnt Procnt is the field for the protein in grams contributed by the
food.
Revised: 8/23/20177/23/97 16
All field names for nutrients in the WorldFood2 program are consistent with
the INFOODS standards (Klensin JC, et al. Identification of Food Components for
INFOODS Data Interchange. Tokyo: United Nations University, Sales No.
E.89.III.A.8, 1989).
Revised: 8/23/20177/23/97 17
The Analyze Screen is the screen used for generating nutrient totals,
calculations for probability of inadequacy and associated reports. It contains the
following options:
**********************************************************
SELECT ID
RETURN to Main Menu
**************************************
View/print FOOD list
View/print NUTRIENT totals
View/print Probability of inadequacy
BATCH processing
**********************************************************
The user may analyze or print dietary data for one subject at a time, or
generate analysis on all data present in the database (batch processing, in order to
export the data to another program (such as SAS, SPSS)).
If the user elects to view data for a specific subject, s/he will need to specify
the ID and date of the diet in addition to specifying the output report as follows:
along with the mean requirement for that nutrient and the
percent probability that the nutrient is inadequate in the diet.
(Press P)
5. Select the desired mode of output by pressing V for viewing the data
on the screen or P for printing the report to the printer
Alternatively, the user may elect to generate an analysis of all data present
in the database. To do this, s/he should choose the BATCH processing option. This
option results in the generation or re-generation of the nutrient totals file and the
calculations for the probability of inadequacy for all subjects in the database,
without printing them. All previous calculations will be overwritten. If there are
more than several thousand days of data in the databases, this part of the program
may take some time to complete. Complete analysis of approximately 30,000 diets
took about 15 minutes on a pentium computer with 133 MHz processor speed.
PLEASE NOTE: If the nutrient values or cross reference for a food are
changed, the nutrient totals and other dietary analysis will not be adjusted unless
the user also selects the option to Batch process the data from the Diet Screen
(from the main menu, select the Enter data option, select any ID, proceed to diet
entry screen, select any date, select the food database which contains the altered
nutrient or cross reference, and then select the Batch process option). At this point,
the new nutrient reports may be generated using the BATCH processing option
described above.
The Browse or export data screen is the screen used for viewing, exporting,
and in selected situations, editing data in the various tables used and generated by
WorldFood2. It contains the following options:
***********************************************************************
Select a database
Return to Main Menu
Browse
Export
While in the database editing area, the user may choose to do any of the
following:
3. Press [Ctrl]-[F1] again to exit the database editing area and return to the
Browse or export data screen.
In the lower right hand area of the screen is the option ZAP this database.
Zapping a database means to delete all of the records in a database. All data in the
database will be lost if the user chooses to ZAP the database. Because this option
can prove to be so detrimental, the user will be prompted to confirm this option
twice before it is finally carried out.
When choosing to return to the main menu from this screen after opening a
database, the user is asked Do you want to permanently erase records marked for
Revised: 8/23/20177/23/97 22
deletion? (Y or N). In most instances the user should respond N to this question.
The user should only respond Y to this question if s/he has intentionally marked
records for deletion (by highlighting the desired record and pressing [Ctrl]-T while in
the database editing area).
Revised: 8/23/20177/23/97 23
The Build cross reference screen is used to define relationships between the
International Minilist (IML) and country specific foods. It is used whenever a new
food item is needed for a country, and the item is not currently part of any
WorldFood database, or whenever an existing item needs to be changed. By
building cross references, the specifies comparable IML foods (or mixtures of IML
foods), thus determining nutrient values for the new foods. This process ensures
that there are no missing nutrient values for foods used to analyze diets.
The Build cross reference screen contains the following options:
***********************************************************************
ADD a new XREF
EDIT an existing XREF
DELETE a XREF
RETURN to Main Menu
Factor:
***********************************************************************
a. Answer Y if a cross reference has not been established for the country
or project of interest. The user will then be prompted to press any key
to continue. The cursor will move to the upper right hand corner of the
screen, in the field after the prompt You are working on: The name
that the user types here will be the name of the new cross reference
database and the food composition database (the cross reference
database will be in the directory C:\WFOOD2\XREF, and the food
composition database will be in the directory C:\WFOOD\FOOD_DBF).
If the name supplied already exists for the cross reference database,
the user will be alerted by the computer and will be given the option to
overwrite the already existing file. If a food composition database
already exists with the supplied name, it will not be overwritten. Foods
will be appended to the end of the already existing food composition
database.
b. After entering the name for the cross reference database, the program
will give the user a message about country codes. It is important that
each country in the WorldFood2 system has a unique country code.
The existing WorldFood2 country databases have the following country
codes:
1=Kenya 4=India
2=Mexico 5=Senegal
3=Egypt 6=Indonesia
Therefore, the new cross reference database should not use country
codes 1-6. After assigning a country code to the new country cross
reference database, the cursor will proceed to the food code field (see
step 2 below).
5. Scroll through the IML list and press [Enter] when the desired component is
highlighted. After pressing [Enter], the cursor will move to the space after
the Factor prompt.
6. Enter the factor for the selected IML component, and then press [Enter]. If
the IML component is exactly comparable to the country specific food being
defined, the factor will likely be 1.00 (ie. no concentration or dilution). After
pressing [Enter], the cursor will return to the Add another IML component
option.
7. If necessary, repeat steps 4-6, until the cross reference is completely defined
(or all ingredients are entered).
8. After the cross reference is completely defined, press F to select the
FINISHED adding/editing components option. If the user fails to press F, the
new food may not be correctly added to the food composition table. After
pressing F, the computer will prompt the user to press any key to proceed to
entering food group information.
9. Scroll through the food group list, and press [Enter] when the desired food
group is highlighted. The user will have the option of entering up to 3 food
groups for each food. After selecting the first food group assignment, the
computer will prompt the user if s/he would like to select additional food
groups. To select additional food groups, the user should respond Y.
Otherwise, the user should respond N.
The food group assignments determine which food group lists the food
appears on during diet data entry. Food groups in WorldFood2 are as follows:
To DELETE a XREF:
1. Press D to select the DELETE a XREF option. After pressing D, a window
with a list of country cross reference databases will appear.
2. Scroll through the list of databases, and press [Enter] to select the
highlighted database. After pressing [Enter] the cursor will move to the
space after the food code prompt.
3. Enter the food code of the cross reference to be deleted. If the computer
cannot find the specified food code, the computer will alert the user to this
fact and the cursor will move back to the ADD/EDIT options at the top left
hand portion of the screen. Otherwise, the name of the food associated with
the food code will appear in the space next to the food name prompt, and the
computer will prompt the user to confirm that s/he would like to delete this
food item. Pressing Y will cause the computer to delete the food item from
the cross reference database and food composition database. Pressing N
will cause the computer to ignore the delete command, and the cursor will
return to the group of options at the top left hand side of the computer
screen.
The Import food composition table screen is used primarily to attach non-
WorldFood2 nutrient composition tables to the WorldFood2 system. This was
created for those who wish to use the data entry and analysis capabilities of
WorldFood2, but who do not want to use existing WorldFood2 nutrient composition
data. This screen contains the following options:
***********************************************************************
Import file to:
1. Existing database
2. New database
D. Space delimited
E. Dbase IV compatible file
RETURN to Main Menu
***********************************************************************
Country Country code. Each country has a unique code number N 2.0
grp1 Food group code #1: Each food can be assigned to up N 2.0
to 3 food group.*
grp2 Food group code #2* N 2.0
grp3 Food group code #3* N 2.0
tea Tea/coffee factor for tannin-containing teas and coffees. N 3.0
This factor specifies the grams of standard strenth
liquid coffee or tea in 1 gram of the food. For foods
other than coffee or tea, the value for this field should
be 0. For most types of prepared coffee or tea the
value will be 1. For dry coffee or tea, the value will be
about 50.
warning This field is set to 0 for all WorldFood2 food composition N 1.0
tables, and 1 for all external food composition tables.
fcode This is the food code field, and uniquely identifies each N 7.0
food in the food composition table.
name_eng This is the food name field C 39
li
a. Comma delimited files are text files which have commas between
fields, double quotes around text fields, and a hard return at the
end of the record.
b. Tab delimited files are text files which have tabs between fields, double
quotes around text fields, and a hard return at the end of the
record.
c. Fixed column files are text files which have each field in a fixed
position, regardless of the size of the contents of the field. For
example, a fixed column file would always have grp3 in column
positions 7-8.
d. Space delimited files are text files which have spaces between fields,
and a hard return at the end of the record. This file format is
generally not recommended, as it is unreliable.
e. Dbase IV compatible files are database files, usually with a file
extension of DBF. Foxpro and Dbase use this file format. In addition,
many spreadsheets and other database programs can save files in
Dbase IV compatible format.
Revised: 8/23/20177/23/97 31
The Copy foods from one country to another screen is used to copy foods
from food composition tables already developed to a new or already existing
WorldFood food composition table. This option will be used by most users of
WorldFood2 who will need to develop a new food composition table using the
WorldFood2 databases. This screen contains the following options:
***********************************************************************
Copy foods
Delete foods
***********************************************************************
To copy foods:
1. Press C to select the COPY foods option. Pressing C will cause the
computer to move to the Select SOURCE database option.
2. Press S to select the Select SOURCE database option. The source database
is the database which includes the foods the user wants to copy. Pressing S
will cause a window to open up which contains a list of food composition
databases.
3. Scroll through the list of databases and press [Enter] to select the highlighted
database.
To copy foods to a food composition table which has already been created:
4a. Press T to select the Select TARGET database option. The target
database is the database the user is in the process of developing.
4b. Scroll through the list of databases and press [Enter] to select the
highlighted database.
4c. Type in an 8 character name for the new food composition database.
Do not assign a file extension. The computer will automatically assign
a file extension of DBF. Do not use . in the name.
4d. Make a note of the new food composition database name and press
any key to continue.
5. Scroll through the list of foods from the SOURCE food composition database,
and press [Enter] to select the highlighted food. It is important to press
[Enter] to select foods, and not the [Tab] key or the arrows. Using anything
other than [Enter] will cause the program to act unpredictably.
6. Assign a food code to the new food. This code will be the code the food has
in the target food composition table. This code should be unique. If the user
selects a food code which is not unique, a warning message will be generated
by the computer.
7. Assign a country code to the new food. The first food copied to the target
food composition database will be accompanied by a message for the need
for the new food composition table to have a unique identifying country code.
The user should select a country code which is greater than 6. After the first
food has been successfully assigned to the target food composition database,
the program will automatically look up the country code, and assign this code
to all subsequent foods. The user may press enter to accept the
automatically assigned country code.
After the user assigns a food code, and either assigns or accepts the country
code, the selected food will appear in the second food list in the lower right
hand quadrant of the screen. This food list contains all foods which belong to
the target food composition database.
8. To continue adding foods to the target food composition table, the user
should press O to select the Continue COPYING foods option, followed by
steps 5-7, above.
Revised: 8/23/20177/23/97 33
To delete foods:
1. Press D to select the DELETE foods option
2. Press S to select the SOURCE database option. The source database is the
food composition database from which the user wants to delete foods.
3. Scroll through the list of foods and press [Enter] to select the highlighted
food. The user will be asked to confirm the deletion of a food from the source
food composition database before by responding Y to a prompt before the
food is deleted.
4. Press E to continue deleting foods, and then repeat step 3, until all foods to
be deleted are cleared from the database.
Probability of inadequacy
The first version of the WorldFood program displayed nutrient intakes as a percent
of internationally recommended intakes. This second version calculates the
probability of inadequacy for a nutrient following the procedures recommended by a
National Academy of Sciences committee (NRC, 1986). This approach compares
two distributions--intake and requirement--to estimate the percent of the population
likely to have inadequate nutrient intakes. The probability of inadequacy is
calculated for each individual in the population as the probability that the observed
intake is below the person's (unknown) requirement. The population estimate is the
average of each individual's estimate. This approach is superior to comparison to a
cutpoint because the actual distribution of requirements can be considered when
calculating the likelihood that a given intake is inadequate. This approach is
particularly valuable when requirements are not normally distributed. The
interpretation also is more intuitive for users of the findings. For example, intakes
at 77% of the recommended intake of protein have a 50% probability of inadequacy
(if protein requirements are normally distributed with a 15% coefficient of
variation); most nutritionists find the probability of inadequacy figure easier to
interpret. Furthermore, the population average can be used to estimate the
prevalence of particular nutrient inadequacies in the population.
The WorldFood program calculates the probability of inadequacy for each individual
so that users of the program can later calculate population averages using other
software. Although the individual values are displayed, they are primarily intended
to be used for population estimates. If the diet represents habitual intake, then a
probability of inadequacy of less than 5% indicates that that a diet is almost
certainly adequate, while a probability of inadequacy of over 95% indicates that a
diet is almost certainly inadequate. A probability of less than 25% indicates a diet
that is likely to be adequate, while one with a probability of over 75% is likely to be
inadequate.
If the requirement is normally distributed (an assumption that is made for all
nutrients except iron for menstruating women), the following calculation is
performed:
where PROBNORM is a statistical function that computes the area under the
requirement curve that falls below the intake estimate, and 1 minus this function is
the area above the intake estimate, or the probability of inadequacy.
This calculation requires that the mean and standard deviation (SD) of the
requirement be estimated. The WorldFood program uses estimates of these
numbers that have been published in tables intended for international use (or, in a
few cases, for national use). Because many of these figures include safety factors
(and thus are recommended intakes rather than mean requirements) it was
frequently necessary to estimate the safety factor so it could be subtracted. When
no information was available on the level of the safety factor, it was assumed to be
two SD, and the mean requirement was calculated as:
Requirements during pregnancy and lactation also were estimated from published
information. The requirement was expressed as an addition to the base
requirement for a non-pregnant, non-lactating woman. These additional
requirements did not alter the SD that was used. Three levels of requirement were
set: pregnancy during the second or third trimester (requirements were assumed to
be unchanged during the first trimester); lactation for the first six months
postpartum; and lactation after the first six months postpartum.
In the more recent publications, requirement estimates are often given for multiple
levels of nutrient status. The most common levels are basal (the amount needed to
prevent clinically detectable signs of functional impairment) and normative (the
amount needed for the prevention of functional impairment and also for the
generation and maintenance of a reserve storage of the nutrient) (FAO/WHO, 1988).
The mean and SD of the requirements used by the WorldFood program are shown in
the tables on the following pages.
Revised: 8/23/20177/23/97 35
Requirem
ent
Age/sex Prote Vita Vita Vita Vita
estimates
group in, min min min min
used by g/kg A, A, D, E,
the mea SD mea SD mea SD mea SD mea SD
WorldFoo n n n n n
d Program
Children
1-1.99 0.97 0.1 9.3 1.9 18.6 3.7 7.7 1.2 0.4 0.06
2
2-5.99 0.87 0.1 9.3 1.9 18.6 3.7 3.8 0.5 0.4 0.06
1 7
6-11.99 0.80 0.1 6.7 1.3 11.0 2.2 3.8 0.5 0.4 0.06
0 7
Men
12-15.99 0.77 0.1 5.3 1.1 8.1 1.6 3.8 0.5 0.4 0.06
0 7
16-18.99 0.67 0.0 4.0 0.8 6.6 1.3 3.8 0.5 0.4 0.06
8 7
19-24.99 0.60 0.0 3.4 0.7 6.6 1.3 1.9 0.2 0.4 0.06
8 9
25+ 0.60 0.0 3.4 0.7 6.6 1.3 1.9 0.2 0.4 0.06
8 9
Women
12-15.99 0.73 0.0 5.3 1.7 8.1 1.6 3.8 0.5 0.4 0.06
9 7
16-18.99 0.64 0.0 4.0 0.8 6.6 1.3 1.9 0.2 0.4 0.06
8 9
19-24.99 0.60 0.0 3.4 0.7 6.6 1.3 1.9 0.2 0.4 0.06
8 9
25+ 0.60 0.0 3.4 0.7 6.6 1.3 1.9 0.2 0.4 0.06
8 9
Add for g/d RE/d RE/d
Preg, T2 6.5 36 71 1.9 0
and T3
Lact, 0- 13.5 129 250 1.9 0
5.99 mo
Revised: 8/23/20177/23/97 36
Requirem
ent
Age/sex Vita Thia Ribo Niac Vita
estimates
group min min, flavi in, min
used by C, mg/ n, mg/ B6,
the mea SD mea SD mea SD mea SD me SD
WorldFoo n n n n an
d Program
Children
(con't)
1-1.99 15 2.3 0.33 0.03 0.44 0.04 5.5 0.5 11. 1.7
3 4 5 5
2-5.99 15 2.3 0.33 0.03 0.44 0.04 5.5 0.5 11. 1.7
3 4 5 5
6-11.99 15 2.3 0.33 0.03 0.44 0.04 5.5 0.5 11. 1.7
3 4 5 5
Men
12-15.99 23 3.5 0.33 0.03 0.44 0.04 5.5 0.5 11. 1.7
3 4 5 5
16-18.99 23 3.5 0.33 0.03 0.44 0.04 5.5 0.5 11. 1.7
3 4 5 5
19-24.99 23 3.5 0.33 0.03 0.44 0.04 5.5 0.5 11. 1.7
3 4 5 5
25+ 23 3.5 0.33 0.03 0.44 0.04 5.5 0.5 11. 1.7
3 4 5 5
Women
12-15.99 23 3.5 0.33 0.03 0.44 0.04 5.5 0.5 11. 1.7
3 4 5 5
16-18.99 23 3.5 0.33 0.03 0.44 0.04 5.5 0.5 11. 1.7
3 4 5 5
19-24.99 23 3.5 0.33 0.03 0.44 0.04 5.5 0.5 11. 1.7
3 4 5 5
25+ 23 3.5 0.33 0.03 0.44 0.04 5.5 0.5 11. 1.7
3 4 5 5
Add for
Preg, T2 15 0 0 0 0
and T3
Lact, 0- 15 0 0 0 0
Revised: 8/23/20177/23/97 38
5.99 mo
Lact, 6+ 15 0 0 0 0
mo
Revised: 8/23/20177/23/97 39
Requireme
nt
Age/sex Copp Cop Avail Avai Avail
estimates
group er, per, able labl able
used by the mg, mg, iron, e zinc,
WorldFood mea SD mea SD mea SD me SD mea SD
Program n n n an n
(con't)
Children
1-1.99 0.20 0.03 0.23 0.03 44.5 6.7 49. 6. 68.9 8.6
2 2
2-5.99 0.20 0.03 0.23 0.03 35.0 5.3 42. 5. 60.0 7.5
8 4
6-11.99 0.33 0.05 0.38 0.06 32.4 4.9 30. 3. 42.2 5.3
3 8
Men
12-15.99 0.55 0.08 0.63 0.09 27.5 4.1 25. 3. 36.1 4.5
8 2
16-18.99 0.73 0.11 0.80 0.12 14.0 2.1 19. 2. 27.7 3.5
8 5
19-24.99 0.80 0.12 0.80 0.12 14.0 2.1 15. 1. 21.6 2.7
4 9
25+ 0.80 0.12 0.80 0.12 14.0 2.1 15. 1. 21.6 2.7
4 9
Women
12-15.99 0.53 0.08 0.60 0.09 15.5 * 22. 2. 31.2 3.9
* 3 8
16-18.99 0.60 0.09 0.70 0.11 14.0 * 17. 2. 24.6 3.1
* 6 2
19-24.99 0.60 0.09 0.70 0.11 14.0 * 12. 1. 17.8 2.2
* 7 6
25-49.99 0.60 0.09 0.70 0.11 14.0 * 12. 1. 17.8 2.2
* 7 6
> 50 0.60 0.09 0.70 0.11 14.0 2.1 12. 1. 17.8 2.2
7 6
Add for
Preg, T2 0 0 82.5 0.5 0.81
and T3 ug/k 7 mg/
Revised: 8/23/20177/23/97 41
g mg/ d
d
Lact, 0-5.99 0.2 0.23 0.28 1.1 1.61
mo mg/ 7 mg/
d mg/ d
d
Lact, 6+ 0.2 0.23 0.28 0.8 1.21
mo mg/ 7 mg/
d mg/ d
d
* For girls and women between the ages of 12 and 49.99 years, the additional
available iron requirement for menstrual losses is assumed to average 0.48 + 2.17
mg/d (if basal iron status), and 0.47 + 1.94 mg/ if the woman is anemic. The
probability of inadequacy calculation does not use a SD on the basal loss. Girls
between the ages of 12 and 15.99 also have a requirement of 0.36 mg/d of iron for
growth.
Revised: 8/23/20177/23/97 42
For menstruating girls and women, the iron requirement is distributed log-linearly,
rather than normally. When estimating the probability of inadequacy, the program
first calculates the difference between bioavailable iron intake and the requirement
for basal losses (0.014 mg/kg for girls and women between 16 and 50 years of age;
0.0155 mg/kg plus 0.36 mg (for growth) for girls between the ages of 12 and 16
years). Next the program takes the natural logarithm of this difference, and
calculates the probability of inadequacy as described above using the natural
logarithm of the mean and SD of the menstrual iron loss. The requirement
estimates are taken from FAO/WHO, 1988. Because of slightly lower menstrual iron
losses for anemic women, the mean and SD are somewhat reduced in the
calculation of the probability of inadequacy to prevent anemia as compared to the
calculation for basal iron status.
To correctly evaluate the adequacy of iron and zinc intakes, it is necessary to adjust
for differing availabilities of these minerals. Availability varies depending on the
form of the nutrient, the presence of enhancing and inhibiting compounds in the
same meal, and the mineral status of the individual. After adjustment for these
factors, an estimate of "available" or "utilizable" mineral in the diet can be
expressed, and these intakes can be compared to recommended intakes of
available mineral using the probability approach described in the previous section.
In the WorldFood program, the following methods are used to calculate available
iron and zinc:
Revised: 8/23/20177/23/97 43
Iron:
1. The heme iron in a diet is calculated as 40% of the meat/fish/poultry iron. The
remaining iron in the diet is assumed to be non-heme iron. The availability of heme
iron is assumed to be 25% (based on estimates in FAO/WHO, 1988). The availability
of non-heme iron varies from 5% to 15% depending on the enhancing and inhibiting
factors consumed at the same meal (FAO/WHO, 1988).
The following table is used for the WorldFood nonheme iron availability calculations:
Meat/fish/p
Ascorbic acid <9 9-27 >27
mg/1000 kcal % % %
<35 5 10 15
35-105 10 10 15
>105 15 15 15
3. Tea and coffee consumption can inhibit iron absorption. The availability of non-
heme iron in the diet was reduced by up to 60% depending on the amount of coffee
and/or tea in a meal (each 250 ml (cup) of coffee or tea reduced availability by
20%, up to a maximum of 3 cups).
4. The range of availability for non-heme iron (5% to 15%) assumes that iron stores
are negligible, but that iron status is high enough to prevent clinically detectable
signs of functional impairment (e.g., anemia). For many individuals, iron status will
be better than this basal level, and iron availability will be lower than 5-15%.
However, the probability of iron inadequacy (at the basal level), as calculated here,
will estimate the adequacy of the intake level to maintain at least this low level of
iron status. This is the relevant number when estimating the iron status of a
population. Since actual iron status of an individual is seldom known, estimating
adequacy for basal status is the only feasible option. After the level of available
iron intake is estimated, the probability of inadequacy is calculated using the basal
iron requirements specified by FAO/WHO, 1988 (see table in the previous section).
FAO/WHO, 1988); the absorbed iron requirement is assumed to be the same as for
maintenance of basal status (except for menstruating women).
Zinc:
1. The WorldFood program assumes that the form of the zinc (animal versus
plant sources) does not directly affect its bioavailability. Animal protein in the
same meal was considered an enhancing factor for zinc availability, while
phytate and calcium were considered inhibiting factors.
Basal Normative
requirement requirement
Phytate:zinc % %
molar ratio
0-5 55 50
5-15 35 30
15-30 15 15
>30 10 10
Utilizable Protein:
Amino acid score is calculated by comparing each of four amino acids, (lysine,
tryptophan, methionine+cystine, and threonine) to the FAO/WHO/UNU suggested
pattern of requirement (FAO/WHO/UNU, 1985). For this purpose, three age groups
are defined: preschool child (1-5.99 years), schoolchild (6-11.99 years), and adult
(12 years and older). The following amino acid patterns are used (from
FAO/WHO/UNU, 1985, p. 121):
Revised: 8/23/20177/23/97 46
Lysine 58 44 16
Tryptophan 11 9 5
Methionine 25 22 17
+ cystine
Threonine 34 28 9
1
These patterns assume a safe level of protein intake is 0.75 g/kg for adults,
0.99 g/kg for children 10-12 years of age, and 1.10 g/kg for children 2-5 years
of age. If different protein requirement estimates are used, the patterns
would need to be recalculated.
For each of these four amino acids, the intake of the amino acid (in mg) is divided
by the intake of protein (in grams); a score is then calculated by comparing the
intake ratio (mg amino acid to g protein) with the recommended ratio in the above
table. The amino acid for which this score is lowest is considered the most limiting
amino acid, and its score is considered the amino acid score for the entire diet.
Because there has been some dispute about the appropriateness of the adult amino
acid pattern, two dietary amino acid scores are calculated for persons six years of
age and older: one based on the age-appropriate pattern (either schoolchild or
adult) and the other based on the preschool child pattern. As a result, two
probabilities of inadequacy for protein are presented for each diet.
Protein digestibility is calculated using a factor based on the dietary fiber content of
the diet:
This equation was derived using regression models based on reported protein
digestibilities for maize, polished rice, whole wheat, refined wheat, oatmeal, millet,
mature peas, peanut butter, and soyflour (FAO/WHO/UNU, 1985) and for dry beans
(Tobin and Carpenter, 1978), and their respective dietary fiber values from the
International Minilist. Although characteristics other than dietary fiber affect protein
digestibility, this empirical relationship gave estimates that fell within the reported
range of estimated digestibilities for mixed food diets.
Revised: 8/23/20177/23/97 47
Committee on Medical Aspects of Food Policy. 1991. Dietary Reference Values for
food energy and nutrients for the United Kingdom. London: HMSO. (Source of
calcium requirements; phosphorus requirements were set equal to the
calcium requirements as recommended by NRC, 1989.)
FAO/WHO. 1970. Requirements of ascorbic acid, vitamin D, vitamin B 12, folate and
iron. Rome: FAO. (Source of vitamin C requirement.)
FAO/WHO. 1988. Requirements of vitamin A, iron, folate and vitamin B 12. Rome:FAO.
(Source of vitamin A, iron, folate and vitamin B 12 requirements.)
FAO/WHO/IAEA. 1996. Trace elements in human nutrition and health. Geneva: WHO.
(Source of copper and zinc requirements.)
Monsen ER, Hallberg L, Layrisse M, et al. 1978. Estimation of available dietary iron.
Am J Clin Nutr 31:134-141.
Murphy SP, Beaton GH, Calloway DH. 1992. Estimated mineral intakes of toddlers:
predicted prevalence of inadequacy in village populations in Egypt, Kenya, and
Mexico. Am J Clin Nutr 56:565-572.
National Health and Welfare. 1990. Nutrition recommendations: the report of the
scientific review committee. Ottawa: Canadian Government Publishing Centre.
(Source of vitamin B6 and vitamin D requirements.)
Tobin G, Carpenter KJ. 1978. The nutritive value of the dry bean (Phaseolus
vulgaris): a literature review. Nutr Abstr Rev 48:919-36.
Revised: 8/23/20177/23/97 48
Each food listed in the World Food Program is described in the Documentation
File by the following fields:
I. COUNTRY CODE
Foods on the WorldFood Program originated from diet surveys performed in
six different countries. The number in the Country Code field tells which country
the food is from and appears next to the food name in the WorldFood Program. It is
important to choose the food from the country that is most applicable since the
compositions of what may appear to be the exact same foods may vary between
countries. For example, the food "DUCK" appears several times on the WorldFood
list, but duck from Egypt is fattier than duck from Indonesia and nutrient values
were assigned accordingly.
The following are the Country Code numbers and the country they
correspond to:
1 = Kenya 4 = India
2 = Mexico 5 = Senegal
3 = Egypt 6 = Indonesia
example, potatoes are a starchy staple, but are often thought of as a vegetable, so
have been assigned both a 1 and a 4 in the food group fields.
IV. FREQUENCY
This is the number of times a food was consumed during the survey done in
that country. It is useful for giving a general idea of the importance of a food in the
typical diet of the given country.
V. LOCAL NAME
This field has the names given to foods by the countries who supplied the
information from the diet surveys. The local names for Kenya, India and Egypt were
already in English with only a few local words used, but other countries have the
food names in the original language. Mexico's local names are in Spanish,
Senegal's are in French, and Indonesia's are in Indonesian or Javanese. These
names have not been altered from what was originally provided to the WorldFood
authors. They aid in identifying a food when the English name is not clear.
VIII. MATURITY
The ripeness or maturity and unripeness ("green") or immaturity are noted in
this field with the following codes:
Revised: 8/23/20177/23/97 51
0 = Not applicable
1 = Immature, unripe, or "green"
2 = Mature or ripe
These codes are used primarily for legumes and for some fruits and grains.
IX. COLOR
A description of the color of the food is given in this field if it is helpful in
identifying the food. It has been used primarily for fruits, vegetables, and grains.
The following colors given to leaves categorize them according to their nutrient
values (retinol equivalents, primarily): very light green, light green, medium green,
dark green, and very dark green.
X. PART CONSUMED
The anatomical part of the plant or animal that was consumed is placed in
this field. This is a useful sorting tool if a user wishes to look at more specific
categories of foods such as all leaves, beans or grains. The following table shows
the terms used.
ANIMAL PRODUCTS
BLOOD
BONE MARROW
EGG YOLK
EGG WHITE
EGG
ENTRAILS
FEET
FLESH
FOR BROTH, NOT CONSUMED
GIBLETS
GIZZARD
HEAD
HEART
INTESTINES & STOMACH
INTESTINES
KIDNEY
LEG
LIVER
LUNG
OVARY
SKIN
SPLEEN
STOMACH
THIGH
TONGUE
WHOLE FISH
WING
Revised: 8/23/20177/23/97 52
PLANT FOODS
BEAN
BRAN
BRANCH, FLESHY
BULB
CHEWED, NOT CONSUMED
FLOWER HEART
FLOWER
FRUIT
GRAIN, WHOLE
GRAIN
JUICE
LEAF
NUT
PEEL
POD
ROOT
SAP
SEED
SHOOTS
SPROUT
STALK
STEEPED, NOT CONSUMED
STEM
READY TO CONSUME Prepared foods that are ready to eat are given this
description.
Other descriptors are also included in this field to further describe the form
the food should be in so the WorldFood Program will assign the appropriate
nutrient values.
KENYA
Food Composition Tables for Use in Africa, U.S. Dept. of Health, Education and
Welfare and FAO, 1968.
MEXICO
EGYPT
Food Composition Tables for the Near East, FAO and U.S. Dept. of Agriculture, 1982.
INDIA
Revised: 8/23/20177/23/97 54
Nutritive Value of Indian Foods, C. Gopalan, B.V. Rama Sastri, and S.C.
Balasubramanian, 1991.
SENEGAL
Many scientific names were already given with the database provided.
Food Composition Tables for Use in Africa, U.S. Dept. of Health, Education and
Welfare and FAO, 1968.
INDONESIA
Daftar Komposisi Bahan Makanan, 1989 (Indonesian Food Composition Table, 1989)
Fruits and Fruit Culture in the Dutch East Indies, Jacob Jonas Ochse, 1931.
Food Composition Table for Use in East Asia, U.S. Dept. of Health, Education and
Welfare and FAO, 1972.
Revised: 8/23/20177/23/97 55
________________________________________________________________
6 CABBAGE, RED OR WHITE, RAW Maturity: 0
538 KOOL MERAH / PUTIH MENTAH Color: RED OR WHITE
BRASSICA OLERACEA Weighed Form: RAW-EP OR COOKED-EP
Freq.: 555 Part Consumed: LEAF
Processing/Preparation: COOKED
Food group assignments: 4 0 0
________________________________________________________________
________________________________________________________________
2 PRICKLY PEAR W/SEEDS Maturity: 2
F 58 TUNA C/SEMILLA (PROMEDIO) Color:
OPUNTIA SPP. Weighed Form: RAW-EP
Freq.: 30 Part Consumed: FRUIT
Processing/Preparation:
Food group assignments: 3 0 0
The following pages list the foods that were reported by the study
populations in Kenya, Mexico, Egypt, India, Senegal and Indonesia. Approximately
1800 foods are included.
The list gives the food name in English and also in the local language; local
names are shown as they were supplied by the country-specific projects: in English
for Kenya and Egypt, in French for Senegal, in Spanish for Mexico and in Indonesian
or Javanese for Indonesia.
If a food item was reported by multiple countries, it will appear multiple
times in the food list (with the country of origin identified in the leftmost column). A
full description of each item (including the scientific name), appears in the Food
Documentation File. All foods have been
cross-referenced to the International Minilist, and thus also appear in the Cross-
Reference Index. Although the same food name may be listed for more than one
country, the form of the food may differ (eg, cooked vs. raw). Only by examining
the Documentation File is it possible to determine the full food description. Since
the form of the food can affect the cross-reference factors, it is crucial that the form
of the food item in a diet match the form of the food item selected from the
WorldFood food list.
4 Potato Ethmalose
6 Potato Poisson Electrique
2 Potato, Average Maquereau Bonite
6 Potato, Black Merou Bronze
1 Potato, English, Cooked Merou Bronze
1 Potato, English, Raw Mulet
5 Potato, Fresh-Ap Poisson Chien
5 Potato, Fresh-Ep SALANGANE FRAIS Vid
6 Potato, Starch SARDINELLE Frais
1 Potato, Strips, Fried Silure
2 Potato, Sweet, Average THON Frais Vid
3 Potato, White Truite De Mer
3 Potato, White, Pickled Tilapia Ou Carpe
2 Potato, Yellow Poisson Frais (Ni)
2 Potatoes W/Green Sauce POISSON SEC "GUEDJ" Sch
4 Poultry POISSON SEC "GUEDJ" Sch
3 Poultry Liver TAMBADIANG (NS) Sch
3 Poultry Stomach TAMBADIANG (NS) Sch
3 Prickly Pear SALANGANE SEC Sec
2 Prickly Pear W/Seeds "CARPE" Sec
2 Prickly Pear, Sour Beurre
2 Prune DAURADE GRISE Sec
6 Pummelo ETHMALOSE Sche
4 Pumpkin OTOLITHE BOSSU Sec
3 Pumpkin LUTJANUS Sec
3 Pumpkin Seed, Imported (White Pep) MULET Sec
1 Pumpkin, Cooked POISSON CHIEN SEC Sec
1 Pumpkin, Raw SILURE POISSON CHAT Sch
6 Pumpkin, Raw TILAPIA Sec
2 Purslane MEROU BRONZE Sec
3 Purslane POISSON SEC,FUME NS Sec,Fum
6 Quail, Meat POISSON SEC,FUME NS Sec,Fum
5 Quail, Plucked, Clean, W/Bone Mollusque
1 Queen Nut CRUSTACE FRAIS (NS) Frais
2 Rabbit CRABE Frais
3 Rabbit CRUSTACES Non Spcif Schs
3 Rabbit Broth LAIT FRAIS DE VACHE Frais
1 Rabbit, Raw LAIT 1/2 ECREMEVACHE En Bouteille
5 Rabbit, Raw-Ap LAIT CAILLE DE VACHE Entier
2 Radish, Chinese LAIT CAILLE DE VACHE 1/2 crm
6 Radish, Chinese, Raw LAIT CONCENTRE Non Sucr
3 Radish, Red LAIT CONCENTRE Sucr
3 Radish, White, Root And Leaves, Pickled LAIT DE CHEVRE Entier , Frais
3 Radish, White, Root And Leaves, Raw LAIT DE CHEVRE Caill,Entier
5 Raisins LAIT DE CHEVRE Caill,crm
3 Raisins LAIT DE BREBIS Frais , Entier
2 Raisins W/O Seeds LAIT DE BREBIS Caill , Entier
6 Rambai LAIT EN POUDRE crm
6 Rambutan LAIT EN POUDRE Entier
6 Rambutan, From Aceh Cerelac
6 Raspberry Fromage Hollande
Revised: 8/23/20177/23/97 88
3 Raspberry Oeuf
6 Red Palm Oil HUILE D'ARACHIDE Raffin
5 Red Sorrel Tea HUILE D'ARACHIDE Locale
2 Rice HUILE DE PALME Locale
3 Rice Graisse De Porc
6 Rice Bran GRAISSE DE BOEUF Graisse
2 Rice Drink BEURRE DE VACHE Cru
4 Rice Flakes BEURRE DE VACHE Cuit
3 Rice Starch Beurre De Karite
6 Rice, Black, Glutinous BIERE EUROPEENNE Boisson
5 Rice, Broken Industrial COCA COLA Boisson
6 Rice, Brown And White CAFE , NESCAFE Sucr
6 Rice, Brown, Bran VIN DE MIL Boisson
6 Rice, Brown, Flour BIERE DE MIL Boisson
6 Rice, Brown, Milled VIN DE PALME Boisson Ferment
6 Rice, Brown, Pounded VIN DE CAJOU Boisson
6 Rice, Crust On Bottom Of Pan VIN DE MIEL Boisson
2 Rice, Flour QUINQUELIBA Sucr
6 Rice, Flour ALCOOL LOCAL (Schoum Boisson
5 Rice, Flour THE VERT DE CHINE Sucr
6 Rice, Flour, Dough VIN ROUGE Boisson
2 Rice, Fried Sel Gemme
2 Rice, Fried & Boiled Sel Marin De Kaolack
4 Rice, Grain Or Flour, Hyv SEL LOCAL Fabrication Artisanale
4 Rice, Grain Or Flour, Raw, Local,Milled Cendre De Cuisine
4 Rice, Hyv, Paddy COLORANT ROUGE Poudre De Feul-Feul
4 Rice, Local, Paddy COMBRETUM (RATE) Feuilles Sches
5 Rice, Milled And Polished CUBE MAGGY Poudre
6 Rice, Mixture CURRY Poudre
6 Rice, Noodle NESCAFE Poudre
6 Rice, Plain, Boiled CAFE En Graines
1 Rice, Raw GRAINE NOIRE (DIARE) Graine
5 Rice, Red Native GINGEMBRE Sch
5 Rice, Undermilled Gomme Arabique
6 Rice, White, Glutinous, Flour POIVRE NOIR Graine
6 Rice, White, Glutinous, Milled POIVRE BLANC Graine
6 Rice, White, Glutinous, Pounded Vinaigre D'alcool
6 Rice, White, Milled The Vert De Chine
6 Rice, White, Pounded PILI-PILI Sauce
6 Rice, White, Steamed Niebe
3 Rose Water Oignon
2 Rue Mombin Jaune
2 Rye Tassergal
4 Safflower Oil Ammonium Salt
4 Safflower Seeds Apple
4 Sago Palm Starch Apricot
6 Sago Palm Starch Apricot Juice
5 Salad, Green Artichoke
5 Salad, Green Biscuits, Assrtd Ready-Made
2 Salt Baking Soda
4 Salt Bread, Baladi, 85% Extraction
Revised: 8/23/20177/23/97 89
3 Salt Banana
5 Salt (Gemme) Banana Flavor
2 Salt, Bicarbonate Substitute Barley
1 Salt, Iodized Basbousa
5 Salt, Local Beef, Medium Fat
1 Salt, Non-Iodized Beef, Fat (Lard)
5 Salt, Sea Beet, Root
5 Sap Of Egyptian Doumpalm, Dried Beleelah (Stewed Wheat)
5 Sap Of Sterculia Tree, 1/2 Concentrated Besisa
5 Sap Of Sterculia Tree, Dried Bone Broth
6 Sapodilla (Sawo Blusdru) Bone Marrow Broth
6 Sapodilla (Sawo Duren) Bouillon Cubes (Beef)
6 Sapodilla (Sawo) Bouillon Cubes (Chicken)
2 Sapote, Black Brains
2 Sapote, White Broadbean
2 Sapote, Yellow Broadbean (Green)
2 Sauce, Green Brown Pep (Sudan)
6 Sauce, Hot Chile Buffalo Milk (Full Cream)
5 Sauce, Pili Pili Buns
2 Sauce, Spicy, Mole Burghul (Whole Or Ground)
2 Sausage Butter (Buffalo Or Cow)
1 Sausage Cabbage
3 Sausage Cake Yeast
2 Sausage, Blood Camel
5 Savannah Bamboo Shoots, Fresh-Ep Candy
3 Seed (Brown Pep, Sudan) Carrot (Orange)
5 Seed, Black Carrot (Red)
4 Semolina Cauliflower
3 Semolina Celery
3 Sesame Cake (Halawa Tehinia) Chard
4 Sesame Oil Chicken
6 Sesame Oil Chicken Broth
2 Sesame Seed Chicken Intestine
4 Sesame Seed Chicken Leg
6 Sesame Seed Chicken Or Poultry Fat
3 Sesame Seed Chickpea (White, For Cookg)
3 Sesame Seed Paste (Tehinah) Chickpea (Yellow)
3 Sesame Sweets Chickpea Sweets
5 Sfsg, Flour Chicory
6 Shallot Chinese Noodles
5 Shea-Butterseed, Fresh-Ap Chocolate (Plain)
5 Shea-Butterseed, Fresh-Ep Cloves
2 Sheep, Consomme Coca Cola
5 Sheep, Dried-Ep Cocoa And Sugar Mix, Powder
5 Sheep, Raw-Ap Coconut, Ground
5 Sheep, Raw-Ep Coffee, Brewed
2 Sheep, Tongue Colacacia
5 Sheep, Tripe Coriander
3 Shrimp Or Prawn Coriander (Green)
2 Shrimp, Cooked Corn Flakes(Chapati W/ Maize Fl.)
2 Shrimp, Dried Corn Flour (96% Extraction)
Revised: 8/23/20177/23/97 90
A. Create a list of all items for which nutrient composition data are needed.
This list may have been created at the beginning of a project if consumption
patterns are reasonably well-known in advance (e.g., based on previous
projects or a pilot survey), and needs only to be expanded to include
unexpected items and ingredients encountered during the conduct of the
study. If little is known about the study population's consumption patterns,
the list will of necessity be built as the project proceeds.
B. Describe and identify each food item on the list. This information is needed
to determine if a food item is currently on the cross-reference index, and if
not, to match the item to the appropriate International Minilist food item. A
complete food item description should include the following:
C. For each food item, determine if an appropriate entry exists in the Country-
Specific Food Documentation File (see Section I; a text copy of this file is
included on the distribution disk). All foods in the Documentation File also
appear in the Cross-Reference Index. A list of these foods (the consolidated
food list) is given in the previous section (Section II). If no appropriate entry
is found, it will be necessary to change the existing Cross-Reference Index
(details of this procedure are given on page 11 of the User s Guide to the
Operation of the WorldFood Program). Although it is not required for
operation of the program, it is recommended that the Documentation File be
updated whenever the Cross-Reference Index is changed.
Revised: 8/23/20177/23/97 96
b. Compare the composition of the new food item with that of the
IML foods, matching as closely as possible on "classifying"
nutrients within a food category (see following table for a list of
these nutrients).
Meat, poultry, insects: Protein, Fat, Iron, Zinc, Vitamin B12 + for Organ meats:
Vitamin A, Folate, Cholesterol
Fish (fin): Raw EP Fat, Protein, Vitamin A, Vitamin B12, Zinc, Niacin
Starchy Roots, Tubers and Fruits: Carbohydrate, Water, Protein, Vitamin A, Vitamin
C, Fermentation
A. Background
The original UCB Minilist, developed in the late 1960s, was an abbreviated
table of composition of common US foods which included complete information on
36 nutrients (1). The premises on which the development was based were that a
single food could serve as a proxy for a class of similar foods -- that is, foods, that
are alike in content of well-known nutrients -- and that the
similarity would extend to the less-studied nutrients. Values for the less-studied
nutrients could, therefore, be derived from any food in the food class. For nutrients
in common, intakes
calculated from the Minilist were not significantly different from those calculated
using the more extensive USDA tables (2) and analysis of diet composites confirmed
that estimates of
protein, zinc and copper were reasonable (3). Refinements were made to the
Minilist by subsequent investigators and the database is still in use (4).
The need for an international equivalent of the UCB Minilist became apparent
in conjunction with analysis of the findings from the Collaborative Research Support
Program on Nutrition and Human Function (NCRSP). Each of the three projects
involved in the NCRSP (located in Egypt, Kenya and Mexico) developed a nutrient
database corresponding to the local food consumption patterns
using compositional information from national centers (in Egypt and Mexico) and
international tables dating from the 1950s and 1960s. Preliminary reports from
each project suggested that some outcome measures were related to dietary
quality (as indicated by the proportion of animal products and fat in the diet) as well
as quantity. To explore the questions of quantity and quality, it was necessary to
estimate intake of a broad array of micronutrients, the values for most of which
were incomplete in the existing files. This need led us to develop an international
minilist (INT Minilist) that was used successfully to investigate nutrient intakes in all
three locations (5). Foods consumed in the three locations were cross-referenced to
a list of 234 representative foods (or combinations of these foods). Nutrient intakes
computed using the INT Minilist foods were in substantial agreement with values
computed by the projects from their own databases for nutrients in common. The
calculated values for the full array of 48 nutrients in the INT Minilist database were
judged adequate for further analytical purposes.
The success of the INT Minilist in identifying nutrients likely to be inadequate
in children's diets in Egypt, Kenya and Mexico (6) resulted in more general interest
in use of this methodology elsewhere. Thus, one component of the present project
was to develop an international food composition database suitable for use in a
variety of locations.
preparation losses were calculated for the two to five vitamins listed in the older
FAO tables and these estimates were applied to other nutrients in the same product.
Values for vitamin A that had been derived from conversion of International Units to
retinol equivalents usually were rejected as overestimating true values. High
values for iron often reflect contamination with dust and soil; high values were
rejected in favor of USDA and British values on the assumption that such iron is
essentially unabsorbable.
Endnotes
1) Pennington, JA. 1973. Guide to Foods and Food Nutrients. Doctoral dissertation,
University of California, Berkeley 130 pp + appendices; Pennington J. 1976. Dietary
Nutrient Guide. Westport, CT: AVI Publishers.
3) King, JC, Todd, KM, Costa, F, Fong, A, Calloway, DH. 1981. Zinc and copper
intakes of healthy young men consuming self-selected diets. Fed. Proc. 40(3): 868
(Abstr.); and unpublished, University of California, Berkeley.
4) Murphy SP. 1984. Dietary Correlates of Trace Element Status for Young Women
in NHANES II. Doctoral Dissertation, University of California, Berkeley (Appendices
with revised Minilist values and substitution index for 1267 U.S. Foods); Murphy, SP,
Calloway, DH. 1986. Nutrient intakes of women in NHANES II, emphasizing trace
minerals, fiber and phytate. J Am Diet Assoc 86: 1366-72.
5) Murphy SP, Calloway DH. 1991. Development of a database for the Nutrition
CRSP project. In: Stewart MR, ed. Proc. of the Fifteenth National Nutrient Databank
Conference, Ithaca, NY: The CBORD Group, p. 125-130. Ms. Birgit Liebl contributed
greatly to this work which was supported by USAID Cooperative Agreement #DAN
1309-A-00-9090-00.
6) Beaton, GH, Calloway, DH, Murphy, SP. 1992. Estimated protein intakes of
toddlers: predicted prevalence of inadequate intakes in village populations in
Egypt, Kenya and Mexico. Am J Clin Nutr 55:902-911; Murphy, SP, Beaton, GH,
Calloway, DH. 1992. Estimated mineral intakes of toddlers: predicted prevalence
of inadequacy in village populations in Egypt, Kenya and Mexico. Am J Clin Nutr
56:565-572; Calloway, DH, Murphy, SP, Beaton, GH, Lein, D. 1993. Estimated
vitamin intakes of toddlers: predicted prevalence of inadequacy in village
populations in Egypt, Kenya and Mexico. Am J Clin Nutr 58:376-84.
8) Sources consulted included FAO tables for the Near East (1982); the INCAP/ICNND
tables for Latin America (Leung et al. 1961); McCance and Widdowson's The
Revised: 8/23/20177/23/97 101
met methionine
Mg magnesium
min mineral(s)
Mn manganese
Na sodium
N nitrogen
nia niacin
P phosphorus
panto pantothenic acid
Revised: 8/23/20177/23/97 102
pro protein
refuse inedible portion
ret'n retention (factor)
ssp species
thr threonine
trp tryptophan
unckd uncooked
unenr unenriched
vit vitamin(s)
Zn zinc
Revised: 8/23/20177/23/97 103
Name Avocado
IML# 64
Scientific Name Persea americana
Sources of Nutrient Values
USDA # 09037
Other vit A = 6 RE Mangels et al, 1993
phytate assumed 0
sucrose = 0.1 from HERR # 48
Vit E = 1.3 from SDB rel 5 # 6310501
Refuse % 29
Name Carp
IML# 8040
Scientific Name Cyprinus carpio
Sources of Nutrient Values
USDA # 15009
Other Mn and missing vits from USDA # 15235 (catfish, farmed)
Vit E = 1.6 from SDB rel 5 # 2610512
Vit D = 12.5 imputed from catfish in USDA s prov. table
Refuse % 47
sucrose assumed 0
amino acids imputed from ground ginger (USDA 2021) adjusted for protein:
3.9/9.12 = 0.43
Revised: 8/23/20177/23/97 118
Name Guava
IML# 7078
Scientific Name Psidium guajava
Sources of Nutrient Values
USDA # 9139
Other Vit E = 1.1 from SDB rel 5 # 6312501
phytate assumed 0
sucrose = 1.0 from HERR # 48
Folacin = 14 from SDB rel 5 # 6312501
cys assumed 0
Name Jellies
IML# 1149
Sources of Nutrient Values
USDA # 19300
Other ribo = 0.03 from NDB rel 5 # 9140100
Vit E = 0 from NDB rel 5 # 9140100
D fiber = 0.6 from NDB rel 5 # 9140100
FA s assumed 0
AA s assumed 0
vit D assumed 0
sucrose = 65g assuming most of 71 g of CHO is added sucrose (apple juice
has only 11 g sugars including 1.4g
sucrose/100g)
phytate assumed 0
Name Lard
IML# 1241
Scientific Name Sus scrofa
Sources of Nutrient Values
USDA # 4002
Other vit D assumed 0
Vit E = 1.2 from SDB rel 5 # 8120200
Cu = 0 from SDB rel 5 # 8120200
Mn assumed zero
Other all minerals and all vitamins except A and B12 from McW # 628
Revised: 8/23/20177/23/97 151
phytate assumed 0
Revised: 8/23/20177/23/97 158
1 ALMONDS, DRIED 8 12061 4.4 589 2465 0 20.0 0.0 0.0 52.2 4.9 11.0 33.9 0
2 AMARANTH, WHOLE-GRAIN, DRY 8107 20001 9.8 374 1565 0 14.5 0.0 0.0 6.5 1.7 2.9 1.4 0
3 APPLE, RAW 13 9003 83.9 59 245 0 0.2 0.0 0.0 0.4 0.1 0.1 0.0 0
4 APRICOTS, DRIED, UNCKD 8020 9032 31.1 238 998 0 3.7 0.0 0.0 0.5 0.0 0.1 0.2 0
5 ASH, CULINARY, P 8120 0 10.2 0 0 0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0
6 AVOCADO 64 9037 74.3 161 674 0 2.0 0.0 0.0 15.3 2.4 2.0 9.6 0
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
1 20.4 10.9 2580 5.0 3.0 0.0 266 520 296 3.7 0.0 2.9 0.94 2.27 11 732 0 0
2 66.2 15.2 875 0.1 3.0 0.0 153 455 266 7.6 0.0 3.2 0.78 2.26 21 366 0 0
3 15.3 2.7 63 3.3 0.3 0.0 7 7 5 0.2 0.0 0.0 0.04 0.05 0 115 5 0
4 61.8 9.0 0 6.4 3.1 0.0 45 117 47 4.7 0.0 0.7 0.43 0.28 10 1378 724 0
5 0.0 0.0 0 0.0 89.7 0.0 13200 0 3420 572.0 0.0 28.7 8.70 159.00 113 958 0 0
6 7.4 5.9 0 0.1 1.0 0.0 11 41 39 1.0 0.0 0.4 0.26 0.23 10 599 6 0
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
1 1 24.0 0.0 0.21 0.78 3.4 59 0.00 0.11 0.47 358 739 866 1552 666 227 358 1113 705 1028 2495 558
2 4 0.7 0.0 0.06 0.19 1.3 34 0.00 0.21 0.89 181 558 582 879 747 226 191 542 329 679 1060 389
3 6 0.6 0.0 0.02 0.01 0.1 3 0.00 0.05 0.06 2 7 8 12 12 2 3 5 4 9 6 3
4 2 0.0 0.0 0.01 0.15 3.0 10 0.00 0.16 0.75 65 131 112 214 253 18 12 151 85 133 141 60
5 0 0.0 0.0 0.00 0.00 0.0 0 0.00 0.00 0.00 0 0 0 0 0 0 0 0 0 0 0 0
6 8 1.3 0.0 0.11 0.12 1.9 62 0.00 0.28 0.97 21 66 71 123 94 37 21 68 49 97 59 29
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
1 1 1 1 3 1 3 3 1 1 1 1 1 1 1 28 24 1
2 1 1 1 3 1 3 3 1 1 1 1 1 1 1 5 24 1
3 1 1 1 3 1 3 3 1 1 1 1 1 1 1 23 24 1
4 1 1 1 3 1 3 3 1 1 1 1 1 1 1 3 24 1
5 39 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 39
6 1 1 1 3 1 3 3 1 1 1 1 1 1 1 3 24 1
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
1 3 1 1 1 1 3 1 1 1 1 1 1 3 1 21 3
2 3 1 1 1 1 3 1 1 1 1 1 3 3 1 5 3
3 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
4 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
5 3 39 3 39 39 3 39 39 39 39 39 3 3 3 3 3
6 3 1 1 1 1 3 1 1 1 1 1 41 3 1 2 3
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
2 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
3 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
4 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
5 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
6 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
7 BANANA, RAW, RIPE 141 9040 74.3 92 384 0 1.0 0.0 0.0 0.5 0.2 0.1 0.0 0
8 BARLEY, WHOLE-GRAIN, DRY 8108 20004 9.4 354 1481 0 12.5 0.0 0.0 2.3 0.5 1.1 0.3 0
9 BEANS, GREEN/SNAP, BLD (IMMAT 183 11053 89.2 35 147 0 1.9 0.0 0.0 0.3 0.1 0.1 0.0 0
10 BEANSPROUTS, SOY, CKD 8024 11452 69.1 122 511 0 13.1 0.0 0.0 6.7 0.9 3.8 1.5 0
11 BEEF SAUSAGE, CKD 2018 7069 60.4 250 1044 250 13.9 13.9 13.9 20.1 8.1 2.0 9.2 65
12 BEEF TALLOW 7066 4001 0.0 902 3774 902 0.0 0.0 0.0 100.0 49.8 4.0 41.8 109
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
7 23.4 2.4 0 6.5 0.8 0.0 6 20 29 0.3 0.0 0.2 0.10 0.15 1 396 8 0
8 73.5 17.3 875 0.3 2.3 0.0 33 264 133 3.6 0.0 2.8 0.50 1.94 12 452 0 0
9 7.9 3.2 91 0.3 0.7 0.0 46 39 25 1.3 0.0 0.4 0.10 0.29 3 299 67 0
10 9.6 0.8 321 0.1 1.6 0.0 67 164 72 2.1 0.0 1.2 0.43 0.70 14 484 1 0
11 2.3 0.0 0 0.0 3.3 0.0 13 115 15 2.7 2.7 2.1 0.23 0.06 1065 198 0 0
12 0.0 0.0 0 0.0 0.0 0.0 0 0 0 0.0 0.0 0.0 0.00 0.00 0 0 0 0
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
7 1 1 1 3 1 3 3 1 1 1 1 1 1 1 23 24 1
8 1 1 1 3 1 3 3 1 1 1 1 1 1 1 25 5 1
9 1 1 1 3 1 3 3 1 1 1 1 1 1 1 23 24 1
10 1 1 1 3 1 3 3 1 1 1 1 1 1 2 25 5 1
11 1 1 1 1 1 1 1 1 1 1 1 1 1 3 3 24 1
12 1 1 1 1 1 1 1 1 1 1 1 1 1 1 3 3 1
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
7 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
8 3 1 1 1 1 3 1 1 1 1 1 3 3 1 1 3
9 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
10 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
11 3 1 1 1 1 1 1 1 1 1 1 1 1 1 2 30
12 3 1 1 1 1 1 1 3 3 1 1 1 1 1 1 3
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
7 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
8 1 1 2 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
9 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
10 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
11 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
12 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
13 BEEF, MEDIUM FAT, R 8067 0 55.6 269 1126 269 24.9 24.9 24.9 18.0 8.4 0.7 7.6 75
14 BEEF, THIN, ROASTED 8061 0 62.7 188 787 188 28.1 28.1 28.1 7.6 3.1 0.3 3.2 70
15 BEEF, VERY FAT, ROA 8068 0 44.0 381 1595 381 24.1 24.1 24.1 30.9 14.9 1.2 12.9 87
16 BEEF, VERY THIN, RO 8060 13418 64.6 166 696 166 29.0 29.0 29.0 4.7 1.7 0.2 2.0 69
17 BEER, COMMERCIAL, 4% ALCOHOL 394 14003 92.3 41 172 0 0.3 0.0 0.0 0.0 0.0 0.0 0.0 0
18 BISCUITS, SWEET, COOKIES 812 18204 4.8 478 2002 0 5.1 0.0 0.0 21.1 5.4 2.7 11.8 51
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
13 0.0 0.0 0 0.0 1.0 0.0 4 194 23 1.7 1.7 4.1 0.09 0.01 53 340 0 0
14 0.0 0.0 0 0.0 1.2 0.0 5 219 26 1.9 1.9 4.6 0.10 0.02 60 383 0 0
15 0.0 0.0 0 0.0 1.0 0.0 4 188 22 1.6 1.6 3.9 0.08 0.01 51 328 0 0
16 0.0 0.0 0 0.0 1.2 0.0 5 226 27 2.0 2.0 4.7 0.10 0.02 62 395 0 0
17 3.7 0.2 0 0.0 0.1 3.6 5 12 6 0.0 0.0 0.0 0.01 0.01 5 25 0 0
18 67.9 0.5 116 22.0 1.2 0.0 21 80 12 0.7 0.0 0.4 0.08 0.32 357 63 27 0
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
13 0 0.3 0.3 0.08 0.15 3.2 6 1.87 0.33 0.40 280 1089 1121 1970 2074 638 280 974 838 1213 1576 854
14 0 0.1 0.3 0.09 0.16 3.6 7 2.10 0.37 0.45 315 1228 1264 2222 2340 720 315 1098 945 1368 1777 963
15 0 0.4 0.2 0.07 0.14 3.1 6 1.80 0.32 0.38 270 1051 1081 1902 2002 616 270 940 808 1170 1521 824
16 0 0.1 0.3 0.09 0.17 3.8 7 2.17 0.38 0.46 325 1266 1303 2291 2412 742 325 1132 974 1410 1832 993
17 0 0.0 0.0 0.01 0.03 0.5 6 0.02 0.05 0.06 3 5 5 6 7 1 3 6 15 9 9 5
18 0 2.7 0.0 0.04 0.05 1.0 12 0.09 0.06 0.25 70 179 230 390 256 110 104 250 175 263 221 112
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
13 4 4 4 4 4 4 4 4 4 4 4 4 4 3 3 3 4
14 4 4 4 4 4 4 4 4 4 4 4 4 4 3 3 3 4
15 4 4 4 4 4 4 4 4 4 4 4 4 4 3 3 3 4
16 1 1 1 1 1 1 1 1 1 1 1 1 1 3 3 3 1
17 1 1 1 3 1 3 3 1 1 1 1 1 1 1 3 3 1
18 1 1 1 3 1 3 3 1 1 1 1 1 1 2 4 4 1
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
13 3 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4
14 3 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4
15 3 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4
16 3 1 1 1 1 1 1 1 1 1 1 1 1 1 2 30
17 4 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
18 3 1 1 1 4 3 1 5 5 1 1 1 3 1 2 3
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
13 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4
14 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4
15 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4
16 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
17 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
18 4 4 4 5 5 1 5 1 1 1 1 1 1 1 1 1 1 1 1
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
19 BLACKBERRY, RAW 8018 9042 85.6 52 216 0 0.7 0.0 0.0 0.4 0.0 0.2 0.0 0
20 BOUILLON, POWDER 434 6075 3.3 238 998 238 16.0 16.0 16.0 8.9 4.3 0.3 3.6 10
21 BRAIN, SIMMERED 8069 13320 75.0 160 671 160 11.1 11.1 11.1 12.5 2.9 1.4 2.5 2054
22 BREAD, WHEAT, WHITE, YEAST-LE 7016 18029 34.3 274 1148 0 8.8 0.0 0.0 3.0 0.6 0.7 1.2 0
23 BREADFRUIT, RIPE, BLD OR BKD 8011 9059 70.7 103 432 0 1.1 0.0 0.0 0.2 0.1 0.1 0.0 0
24 BROADBEAN, MATURE BOILED 7020 16053 71.5 110 459 0 7.6 0.0 0.0 0.4 0.1 0.2 0.1 0
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
19 12.8 5.0 0 0.4 0.5 0.0 32 21 20 0.6 0.0 0.3 0.14 1.29 0 196 16 0
20 23.7 0.0 0 0.0 48.2 0.0 60 320 51 1.6 1.6 0.1 0.00 0.46 16982 446 5 5
21 0.0 0.0 0 0.0 1.3 0.0 9 352 14 2.2 2.2 1.3 0.24 0.04 120 240 0 0
22 51.9 2.8 30 0.1 2.0 0.0 10 105 27 0.5 0.0 0.9 0.19 0.51 609 113 0 0
23 27.1 4.9 0 0.2 0.9 0.0 17 30 25 0.5 0.0 0.1 0.08 0.06 2 490 4 0
24 19.7 5.4 398 0.7 0.8 0.0 36 125 43 1.5 0.0 1.0 0.26 0.42 5 268 2 0
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
19 1 1 1 3 1 3 3 1 2 2 2 1 1 1 3 24 1
20 1 1 1 1 1 1 1 1 1 1 1 1 1 1 3 3 1
21 4 1 1 1 1 1 1 1 1 1 1 1 1 3 3 3 1
22 1 1 1 3 1 3 3 1 1 1 1 1 1 1 25 24 1
23 1 1 1 3 1 3 3 1 2 2 2 1 1 1 3 5 1
24 1 1 1 3 1 3 3 1 1 1 1 1 1 1 25 24 1
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
19 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
20 3 1 1 1 2 2 2 2 1 1 1 1 1 2 2 3
21 3 1 1 1 1 1 1 1 1 1 1 1 1 1 2 5
22 3 4 1 1 4 3 1 1 1 1 1 1 3 1 21 3
23 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
24 3 1 1 1 1 3 1 1 1 1 1 1 3 1 21 3
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
19 1 1 1 1 1 1 1 5 5 5 5 5 5 5 5 5 5 5 5
20 1 1 1 2 1 2 1 4 4 4 4 4 4 4 4 4 4 4 4
21 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
22 4 4 4 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
23 1 1 1 2 1 5 5 5 1 1 1 1 1 1 1 1 1 5 5
24 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
25 BROCCOLI, BOILED 484 11091 90.7 28 118 0 3.0 0.0 0.0 0.4 0.1 0.2 0.0 0
26 BUTTER OIL (GHEE, COW) 505 4136 0.2 876 3665 876 0.3 0.3 0.3 99.5 61.9 3.7 28.7 256
27 CABBAGE, BOILED 513 11110 93.6 22 92 0 1.0 0.0 0.0 0.4 0.1 0.2 0.0 0
28 CABBAGE, RAW 512 11109 92.2 25 105 0 1.4 0.0 0.0 0.3 0.0 0.1 0.0 0
29 CALCIUM, 100 MG 8119 0 0.0 0 0 0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0
30 CANTALOUPE, RAW 1358 9181 89.8 35 148 0 0.9 0.0 0.0 0.3 0.2 0.0 0.0 0
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
25 5.1 2.9 0 0.3 0.9 0.0 46 59 24 0.8 0.0 0.4 0.04 0.22 26 292 139 0
26 0.0 0.0 0 0.0 0.0 0.0 8 8 1 0.1 0.1 0.0 0.00 0.00 273 9 925 925
27 4.5 2.8 0 0.5 0.5 0.0 31 15 8 0.2 0.0 0.1 0.01 0.12 8 97 13 0
28 5.4 2.3 0 0.5 0.7 0.0 47 23 15 0.6 0.0 0.2 0.02 0.16 18 246 13 0
29 0.0 0.0 0 0.0 0.0 0.0 100 0 0 0.0 0.0 0.0 0.00 0.00 0 0 0 0
30 8.4 0.8 0 5.4 0.7 0.0 11 17 11 0.2 0.0 0.2 0.04 0.05 9 309 322 0
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
25 75 0.5 0.0 0.06 0.11 0.6 50 0.00 0.14 0.51 31 97 116 139 150 36 21 90 67 136 155 53
26 0 2.8 1.7 0.00 0.01 0.0 1 0.04 0.00 0.04 4 13 17 27 22 7 3 14 14 19 10 8
27 20 0.1 0.0 0.06 0.06 0.3 20 0.00 0.11 0.14 10 35 51 52 47 10 8 32 17 43 57 20
28 32 0.1 0.0 0.05 0.04 0.3 43 0.00 0.10 0.14 15 49 72 73 67 14 12 45 24 61 81 29
29 0 0.0 0.0 0.00 0.00 0.0 0 0.00 0.00 0.00 0 0 0 0 0 0 0 0 0 0 0 0
30 42 0.2 0.0 0.04 0.02 0.6 17 0.00 0.12 0.13 10 38 27 25 87 8 3 21 17 22 83 8
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
25 1 1 1 3 1 3 3 1 1 1 1 1 1 1 38 24 1
26 1 1 1 1 1 1 1 1 1 1 1 1 1 1 3 3 1
27 1 1 1 3 1 3 3 1 1 1 1 1 1 1 3 24 1
28 1 1 1 3 1 3 3 1 1 1 1 1 1 1 3 24 1
29 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
30 1 1 1 3 1 3 3 1 2 2 2 1 1 1 3 24 1
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
25 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
26 3 5 5 5 5 1 5 2 3 5 5 1 5 5 1 5
27 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
28 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
29 3 99 3 3 3 3 3 3 3 3 3 3 3 3 3 3
30 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
25 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
26 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5
27 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
28 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
29 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
30 1 1 1 1 1 1 1 5 5 5 5 5 5 5 5 5 5 5 5
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
31 CARBONATED BEVERAGES, SWEETEN 404 14400 89.4 41 170 0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0
32 CARP, CKD, DRY HEAT 8040 15009 69.6 162 679 162 22.9 22.9 22.9 7.2 1.4 1.8 3.0 84
33 CARROTS, RAW OR BOILED 620 11125 87.4 45 188 0 1.1 0.0 0.0 0.2 0.0 0.1 0.0 0
34 CASSAVA ROOT, DRIED FERMENTED 8025 0 12.6 329 1377 0 2.5 0.0 0.0 0.7 0.2 0.2 0.2 0
35 CASSAVA ROOT, WHITE BLD 7025 11134 65.6 131 548 0 1.1 0.0 0.0 0.3 0.1 0.1 0.1 0
36 CATFISH, CKD, DRY HEAT 8041 15233 77.7 105 438 105 18.5 18.5 18.5 2.9 0.7 0.6 1.1 72
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
31 10.4 0.0 0 2.0 0.1 0.0 3 12 1 0.0 0.0 0.0 0.01 0.04 4 1 0 0
32 0.0 0.0 0 0.0 1.9 0.0 52 531 38 1.6 1.6 1.9 0.07 0.02 63 427 9 9
33 10.5 3.3 9 3.6 0.9 0.0 31 30 13 0.6 0.0 0.3 0.13 0.75 66 227 1942 0
34 81.7 3.4 70 2.1 2.5 0.0 44 162 23 1.8 0.0 0.7 0.12 0.25 5 561 0 0
35 31.9 1.5 54 0.9 1.1 0.0 19 70 10 0.8 0.0 0.3 0.05 0.11 2 243 6 0
36 0.0 0.0 0 0.0 1.2 0.0 11 304 28 0.4 0.4 0.6 0.04 0.03 50 419 15 15
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
31 1 1 1 3 1 3 3 1 3 3 3 1 1 1 3 24 1
32 1 1 1 1 1 1 1 1 1 1 1 1 1 3 3 3 1
33 1 1 1 3 1 3 3 1 1 1 1 1 1 1 23 24 1
34 11 4 4 3 4 3 3 4 4 4 4 3 4 4 34 4 4
35 4 14 14 3 14 3 3 14 1 1 1 1 4 29 35 24 1
36 1 1 1 1 1 1 1 1 1 1 1 1 1 3 3 3 1
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
31 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
32 3 1 1 1 1 1 1 1 5 1 1 1 1 1 2 5
33 3 1 1 1 1 3 1 1 1 1 1 41 3 1 2 3
34 3 4 4 4 4 3 4 4 4 4 4 3 3 3 4 3
35 3 14 1 14 14 3 35 35 35 14 14 14 3 14 2 3
36 3 1 1 1 1 1 1 1 1 1 1 1 1 1 2 30
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
31 1 1 1 1 1 1 1 3 3 3 3 3 3 3 3 3 3 3 3
32 5 5 5 5 1 1 5 1 1 1 1 1 1 1 1 1 1 1 1
33 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
34 4 4 4 4 3 4 4 4 4 4 4 4 4 4 4 4 4 4 4
35 14 14 14 4 1 4 4 4 4 4 4 4 4 4 4 4 4 4 4
36 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
37 CHEESE HARD WHOLE MILK (CHEDD 646 1009 36.8 403 1685 403 24.9 24.9 0.0 33.1 21.1 0.9 9.4 105
38 CHEESE SEMISOFT, WHOLE MILK O 8102 1159 57.9 268 1121 268 18.5 18.5 0.0 21.1 14.6 0.5 4.8 46
39 CHEESE SOFT FRESH (RICOTTA PA 7040 1037 74.4 138 578 138 11.4 11.4 0.0 7.9 4.9 0.3 2.3 31
40 CHEESE SOFT FRESH LOWFAT (COT 647 1012 79.0 103 433 103 12.5 12.5 0.0 4.5 2.9 0.1 1.3 15
41 CHEESE SOFT FRESH VERY LOWFAT 7029 1016 82.5 72 303 72 12.4 12.4 0.0 1.0 0.6 0.0 0.3 4
42 CHESTNUTS, CHINESE, CKD 8017 12095 61.6 153 641 0 2.9 0.0 0.0 0.8 0.1 0.2 0.4 0
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
37 1.3 0.0 0 0.0 3.9 0.0 721 512 28 0.7 0.0 3.1 0.03 0.01 621 98 303 303
38 0.9 0.0 0 0.0 1.6 0.0 140 256 16 1.9 0.0 0.9 0.73 0.10 368 26 220 220
39 5.1 0.0 0 0.0 1.2 0.0 272 183 15 0.4 0.0 1.3 0.03 0.01 125 125 113 113
40 2.7 0.0 0 0.0 1.4 0.0 60 132 5 0.1 0.0 0.4 0.03 0.00 405 84 48 48
41 2.7 0.0 0 0.0 1.4 0.0 61 134 5 0.1 0.0 0.4 0.03 0.00 406 86 11 11
42 33.6 8.6 42 10.6 1.1 0.0 12 66 58 1.0 0.0 0.6 0.25 1.10 2 306 12 0
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
37 0 0.4 0.3 0.03 0.38 0.1 18 0.83 0.07 0.41 320 886 1546 2385 2072 652 125 1311 1202 1663 941 874
38 0 0.4 0.5 0.07 0.38 0.4 23 1.10 0.07 0.36 195 691 766 1597 1330 494 84 737 723 1274 549 505
39 0 0.3 0.1 0.02 0.19 0.1 13 0.29 0.02 0.21 139 523 596 1235 1353 284 100 562 596 700 639 464
40 0 0.1 0.0 0.02 0.16 0.1 12 0.62 0.07 0.21 139 554 734 1284 1010 376 116 673 666 773 570 415
41 0 0.1 0.0 0.02 0.17 0.1 12 0.63 0.07 0.22 138 550 728 1274 1002 373 115 668 660 767 565 412
42 22 0.8 0.0 0.10 0.11 0.5 43 0.00 0.26 0.35 34 115 108 178 156 70 75 130 86 151 295 83
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
37 1 1 1 1 1 1 3 1 1 1 1 1 1 3 3 3 1
38 4 1 1 1 1 1 3 1 1 1 1 1 1 3 3 3 1
39 1 1 1 1 1 1 3 1 1 1 1 1 1 3 3 3 1
40 1 1 1 1 1 1 3 1 1 1 1 1 1 3 3 3 1
41 1 1 1 1 1 1 3 1 1 1 1 1 1 3 3 3 1
42 1 1 1 3 1 3 3 1 1 1 1 1 1 5 16 5 1
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
37 3 1 1 1 1 3 1 1 1 1 1 1 1 1 2 30
38 3 1 1 1 1 3 1 1 1 1 1 13 13 13 13 13
39 3 1 1 1 1 3 1 1 1 1 1 1 1 1 2 5
40 3 1 1 1 1 3 1 1 1 1 1 1 1 1 2 5
41 3 1 1 1 1 3 1 1 1 1 1 1 1 1 2 5
42 3 1 1 1 1 3 1 1 1 1 1 1 3 1 5 3
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
37 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
38 1 1 1 13 13 13 13 1 1 1 1 1 1 1 1 1 1 1 1
39 1 1 1 2 1 1 5 5 1 1 1 1 1 1 1 1 1 1 1
40 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
41 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
42 1 1 1 5 1 5 5 1 1 1 1 1 1 1 1 1 1 1 1
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
43 CHICKEN FAT 7067 4542 0.2 900 3767 900 0.0 0.0 0.0 99.8 29.8 20.9 44.7 85
44 CHICKEN, MATURE, ME 8063 5124 53.1 285 1192 285 26.9 26.9 26.9 18.9 5.1 4.2 7.2 79
45 CHICKPEA, MATURE BOILED 8016 16057 60.2 164 686 0 8.9 0.0 0.0 2.6 0.3 1.2 0.6 0
46 CHOCOLATE, PLAIN CONFECT 8071 19080 0.6 477 1998 0 4.2 0.0 0.0 29.7 17.5 1.0 9.9 0
47 CINNAMON GROUND 7050 2010 9.5 261 1094 0 3.9 0.0 0.0 3.2 0.7 0.5 0.5 0
48 COCOA POWDER 7051 19165 3.0 229 959 0 23.4 0.0 0.0 13.7 8.1 0.4 4.6 0
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
43 0.0 0.0 0 0.0 0.0 0.0 0 0 0 0.0 0.0 0.0 0.00 0.00 0 0 0 0
44 0.0 0.0 0 0.0 1.2 0.0 13 180 20 1.4 1.4 1.8 0.10 0.02 73 182 39 39
45 27.4 7.5 293 1.4 0.9 0.0 49 168 48 2.9 0.0 1.5 0.35 1.03 7 291 3 0
46 63.4 0.0 84 49.5 1.2 0.0 32 132 115 3.1 0.0 1.6 0.70 0.80 11 365 2 0
47 79.8 54.3 0 0.0 3.6 0.0 1228 61 56 38.1 0.0 2.0 0.23 16.67 26 500 26 0
48 54.3 33.2 1880 0.3 5.8 0.0 128 734 499 13.9 0.0 6.8 3.79 3.84 21 1524 2 0
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
43 1 1 1 1 1 1 1 1 1 1 1 1 1 1 3 3 1
44 1 1 1 1 1 1 1 1 1 1 1 1 1 3 3 3 1
45 1 1 1 3 1 3 3 1 1 1 1 1 1 2 25 24 1
46 1 1 1 3 1 3 3 1 1 1 1 1 1 3 16 24 1
47 1 1 1 3 1 3 3 1 1 1 1 1 1 1 3 3 1
48 1 1 1 3 1 3 3 1 1 1 1 1 1 1 23 24 1
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
43 3 1 1 1 1 1 1 3 3 1 1 1 5 1 1 3
44 3 1 1 1 1 1 1 1 1 1 1 1 1 1 2 13
45 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
46 3 1 1 1 1 3 1 1 1 1 1 1 3 1 13 13
47 3 1 1 1 1 3 1 1 1 1 1 1 3 1 5 3
48 3 1 1 1 1 3 1 1 1 1 1 1 3 1 6 3
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
43 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
44 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
45 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
46 1 1 1 13 1 13 13 1 1 1 1 1 1 1 1 1 1 1 1
47 1 1 1 5 1 5 5 5 5 5 5 5 5 5 5 5 5 5 5
48 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
49 COCONUT MEAT, FRESH 789 12104 47.0 354 1480 0 3.3 0.0 0.0 33.5 29.7 0.4 1.4 0
50 COCONUT OIL 8033 4047 0.0 862 3608 0 0.0 0.0 0.0 100.0 86.5 1.8 5.8 0
51 COD, ATLANTIC AND PACIFIC, CK 8043 15016 75.9 105 440 105 22.8 22.8 22.8 0.9 0.2 0.3 0.1 55
52 COFFEE BEVERAGE, PREPARED WIT 800 14215 99.0 2 10 0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0
53 COS, RAW (ROMAINE) 8030 11251 94.9 16 67 0 1.6 0.0 0.0 0.2 0.0 0.1 0.0 0
54 COWPEA, MATURE BOILED 7060 16063 70.0 116 484 0 7.7 0.0 0.0 0.5 0.1 0.2 0.0 0
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
49 15.2 9.0 324 0.1 1.0 0.0 14 113 32 2.4 0.0 1.1 0.44 1.50 20 356 0 0
50 0.0 0.0 0 0.0 0.0 0.0 0 0 0 0.0 0.0 0.0 0.00 0.00 0 0 0 0
51 0.0 0.0 0 0.0 1.5 0.0 14 138 42 0.5 0.5 0.6 0.04 0.02 78 244 14 14
52 0.4 0.0 6 0.0 0.1 0.0 3 3 4 0.1 0.0 0.0 0.01 0.02 3 36 0 0
53 2.4 2.4 42 0.1 0.9 0.0 36 45 6 1.1 0.0 0.3 0.04 0.64 8 290 260 0
54 20.8 6.5 358 1.4 0.9 0.0 24 156 53 2.5 0.0 1.3 0.27 0.48 4 278 2 0
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
49 3 0.7 0.0 0.07 0.02 0.5 26 0.00 0.05 0.30 39 121 131 247 147 62 66 169 103 202 546 77
50 0 0.8 0.0 0.00 0.00 0.0 0 0.00 0.00 0.00 0 0 0 0 0 0 0 0 0 0 0 0
51 1 0.6 1.4 0.09 0.08 2.5 12 1.05 0.28 0.16 256 1001 1052 1856 2097 676 245 891 771 1176 1366 672
52 0 0.0 0.0 0.00 0.00 0.3 0 0.00 0.00 0.00 0 1 2 5 1 0 2 3 2 3 1 2
53 24 1.0 0.0 0.10 0.10 0.5 136 0.00 0.05 0.17 12 74 105 98 105 20 19 68 40 87 88 28
54 0 0.4 0.0 0.20 0.06 0.5 208 0.00 0.10 0.41 95 294 314 592 523 110 85 451 250 368 535 240
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
49 1 1 1 3 1 3 3 1 1 1 1 1 1 1 16 24 1
50 1 1 1 3 1 3 3 1 1 1 1 1 1 1 3 3 1
51 1 1 1 1 1 1 1 1 1 1 1 1 1 3 3 3 1
52 1 1 1 3 1 3 3 1 1 1 1 1 1 3 23 3 1
53 1 1 1 3 1 3 3 1 1 1 1 1 1 1 5 5 1
54 1 1 1 3 1 3 3 1 1 1 1 1 1 1 25 24 1
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
49 3 1 1 1 1 3 1 1 1 1 1 1 3 1 21 3
50 3 1 1 1 1 3 1 1 3 1 1 1 3 1 2 3
51 3 1 1 1 1 1 1 1 5 1 1 1 1 1 13 30
52 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
53 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
54 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
49 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
50 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
51 1 1 1 13 1 1 5 1 1 1 1 1 1 1 1 1 1 1 1
52 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
53 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
54 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
55 CRACKERS, SALTY OR SAVOURY, W 916 18228 4.1 434 1816 0 9.2 0.0 0.0 11.8 2.1 1.8 6.5 0
56 CUCUMBER, RAW (FRUIT) 943 11205 96.0 13 53 0 0.7 0.0 0.0 0.1 0.0 0.1 0.0 0
57 CURRY POWDER 7062 2015 9.5 325 1360 0 12.7 0.0 0.0 13.8 3.0 4.0 4.3 0
58 DISTILLED SPIRITS, 50% ALCOHO 396 14037 57.5 295 1234 0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0
59 DUCK, DOMESTIC, MEA 8064 5140 51.8 337 1409 337 19.0 19.0 19.0 28.4 9.7 3.7 12.9 84
60 EGG, CHICKEN, RAW OR COOKED I 974 1129 74.6 155 647 155 12.6 12.6 0.0 10.6 3.3 1.4 4.1 424
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
55 71.5 2.7 180 0.4 3.3 0.0 119 105 27 1.2 0.0 0.8 0.20 0.70 1302 128 0 0
56 2.8 0.8 0 0.0 0.4 0.0 14 20 11 0.3 0.0 0.2 0.03 0.08 2 144 21 0
57 58.2 33.2 0 0.0 5.6 0.0 478 349 254 29.6 0.0 4.1 0.82 4.29 52 1543 99 0
58 0.0 0.0 0 0.0 0.0 42.5 0 4 0 0.0 0.0 0.0 0.02 0.02 1 2 0 0
59 0.0 0.0 0 0.0 0.8 0.0 11 156 16 2.7 2.7 1.9 0.23 0.02 59 204 63 63
60 1.1 0.0 0 0.0 1.1 0.0 50 172 10 1.2 0.0 1.1 0.01 0.03 124 126 190 190
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
55 0 0.5 0.0 0.10 0.04 1.1 31 0.00 0.04 0.46 122 256 334 632 258 159 198 452 274 387 366 198
56 5 0.1 0.0 0.02 0.02 0.2 13 0.00 0.04 0.18 5 19 21 29 29 6 4 19 11 22 44 10
57 11 1.3 0.0 0.25 0.28 3.5 281 0.00 1.20 0.10 88 261 371 538 418 93 59 330 143 534 316 221
58 0 0.0 0.0 0.01 0.00 0.0 0 0.00 0.00 0.00 0 0 0 0 0 0 0 0 0 0 0 0
59 0 0.7 0.0 0.17 0.27 4.8 6 0.30 0.18 1.10 232 773 872 1465 1486 475 299 752 640 938 1284 462
60 0 1.9 1.3 0.07 0.51 0.1 44 1.11 0.12 1.40 153 604 686 1075 904 392 292 668 513 767 755 298
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
55 1 1 1 3 1 3 3 1 1 1 1 1 1 1 25 4 1
56 1 1 1 3 1 3 3 1 1 1 1 1 1 1 3 24 1
57 1 1 1 3 1 3 3 1 5 5 5 1 1 1 3 3 1
58 1 1 1 3 1 3 3 1 1 1 1 1 1 1 3 3 1
59 1 1 1 1 1 1 1 1 1 1 1 1 1 3 3 3 1
60 1 1 1 1 1 1 3 1 1 1 1 1 1 3 3 3 1
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
55 3 1 1 1 4 3 1 1 1 1 1 1 3 1 2 3
56 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
57 3 1 1 1 1 3 1 1 1 1 1 1 3 1 5 3
58 4 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
59 3 1 1 1 1 1 1 1 1 1 1 1 1 1 2 5
60 3 1 1 1 1 3 1 1 1 1 1 13 13 1 2 30
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
55 4 4 4 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
56 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
57 1 1 1 5 1 5 5 5 5 5 5 5 5 5 5 5 5 5 5
58 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
59 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
60 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
61 EGG, DUCK, RAW OR CKD 8100 1138 70.8 185 776 185 12.8 12.8 0.0 13.8 3.7 1.2 6.5 884
62 EGG, WHITE, RAW 8103 1124 87.8 50 208 50 10.5 10.5 0.0 0.0 0.0 0.0 0.0 0
63 EGGPLANT, BLD (FRUIT) 7064 11210 91.8 28 116 0 0.8 0.0 0.0 0.2 0.0 0.1 0.0 0
64 FERMENTATION, UN 8121 0 0.0 0 0 0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0
65 FISH, DRIED, W/O BONE, NONSPE 8048 0 26.4 306 1278 306 66.4 66.4 66.4 2.5 0.5 0.8 0.4 160
66 FISH, SMALL, WHOLE, DRIED 7070 0 21.1 335 1402 335 58.6 58.6 58.6 9.4 2.0 2.0 3.6 57
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
61 1.5 0.0 0 0.0 1.1 0 64 220 17 3.9 0.0 1.4 0.06 0.04 146 222 540 540
62 1.0 0.0 0 0.0 0.6 0 6 13 11 0.0 0.0 0.0 0.01 0.00 164 143 0 0
63 6.6 2.5 0 0.2 0.5 0 6 22 13 0.4 0.0 0.2 0.11 0.14 3 248 6 0
64 0.0 0.0 -100 0.0 0.0 0 0 0 0 0.0 0.0 0.0 0.00 0.00 0 0 0 0
65 0.0 0.0 0 0.0 4.3 0 41 402 122 1.4 1.4 1.7 0.10 0.04 227 710 0 0
66 0.0 0.0 0 0.0 10.9 0 1700 1300 140 2.5 2.5 5.2 0.45 2.10 312 953 0 0
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
61 0 0.7 5.0 0.16 0.40 0.2 80 5.40 0.25 1.26 260 736 598 1097 951 576 285 840 613 885 765 320
62 0 0.0 0.0 0.01 0.45 0.1 3 0.20 0.00 0.12 130 478 594 887 716 362 273 615 409 670 573 237
63 1 0.0 0.0 0.08 0.02 0.6 14 0.00 0.09 0.08 8 30 36 52 39 9 4 35 22 43 46 19
64 0 0.0 0.0 0.00 0.00 0.0 0 0.00 0.00 0.00 0 0 0 0 0 0 0 0 0 0 0 0
65 0 0.0 4.1 0.10 0.11 7.3 35 3.05 0.82 0.47 745 2913 3061 5401 6102 1967 713 2593 2244 3422 3975 1956
66 0 0.2 2.0 0.10 0.27 8.1 28 12.00 0.41 1.54 662 2590 2722 4802 5424 1750 634 2306 1994 3043 3535 1740
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
61 1 1 1 1 1 1 3 1 1 1 1 1 1 3 3 3 1
62 1 1 1 1 1 1 3 1 2 2 2 2 1 1 3 3 1
63 1 1 1 3 1 3 3 1 1 1 1 1 1 1 3 24 1
64 3 3 3 3 3 3 3 3 3 3 3 3 3 3 99 3 3
65 4 4 4 4 4 4 4 4 4 4 4 4 4 3 3 3 4
66 18 18 18 18 18 18 18 18 4 4 4 4 18 18 3 18 18
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
61 3 1 1 1 1 3 1 1 1 1 1 13 13 1 2 13
62 3 1 1 1 1 3 1 1 1 1 1 2 1 1 2 30
63 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
64 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
65 3 4 4 4 4 4 4 4 4 4 4 3 4 3 3 4
66 3 18 18 43 18 18 43 4 43 4 4 11 11 2 4 4
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
61 1 1 1 1 1 1 5 1 1 1 1 1 1 1 1 1 1 1 1
62 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
63 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
64 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
65 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4
66 18 18 18 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
67 FOLATE, 100 MCG 8118 0 0.0 0 0 0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0
68 GRUBS, MIXED SPP., 8160 0 53.0 285 1192 285 15.0 15.0 15.0 21.0 9.2 3.2 11.8 71
69 GUAVA, RAW, COMMON 7078 9139 86.1 51 211 0 0.8 0.0 0.0 0.6 0.2 0.3 0.1 0
70 HALIBUT, CKD, DRY HEAT 1104 15037 71.7 140 587 140 26.7 26.7 26.7 2.9 0.4 0.9 1.0 41
71 HERRING, PACIFIC, CKD DRY HEA 8044 15197 65.5 199 833 199 20.4 20.4 20.4 13.0 3.7 2.1 5.9 50
72 HONEY 1134 19296 17.1 304 1273 0 0.3 0.0 0.0 0.0 0.0 0.0 0.0 0
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
67 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
68 42 42 42 42 42 42 42 42 5 5 5 5 42 3 3 3 42
69 1 1 1 3 1 3 3 1 1 1 1 1 1 1 3 24 1
70 1 1 1 1 1 1 1 1 1 1 1 1 1 3 3 3 1
71 13 13 13 13 13 13 13 13 13 13 13 13 13 3 3 3 1
72 1 1 1 3 1 3 3 1 3 3 3 3 1 2 3 24 1
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
67 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
68 3 43 43 43 42 42 43 43 43 43 43 5 4 42 5 5
69 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
70 3 1 1 1 1 1 1 1 1 1 1 1 1 1 21 30
71 3 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13
72 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
67 3 3 3 99 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
68 42 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5
69 1 1 1 2 1 1 1 1 1 1 1 1 1 3 1 1 1 1 1
70 1 1 1 5 1 1 5 1 1 1 1 1 1 1 1 1 1 1 1
71 13 13 13 13 13 13 13 1 1 1 1 1 1 1 1 1 1 1 1
72 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
73 HORSERADISHTREE LEAF, BOILED 8003 11223 81.7 60 253 0 5.3 0.0 0.0 0.9 0.0 0.1 0.1 0
74 ICE CREAM 1140 19095 61.0 201 839 201 3.5 3.5 0.0 11.0 6.8 0.4 3.2 44
75 INFANT FORMULA, LACTOGEN, DRY 7085 0 3.0 464 1941 464 21.6 21.6 0.0 19.0 11.7 0.4 5.4 25
76 IRON, 10 MG 8111 0 0.0 0 0 0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0
77 JELLIES 1149 19300 28.4 271 1135 0 0.4 0.0 0.0 0.1 0.0 0.0 0.0 0
78 JUJUBE, RAW 8019 9146 77.9 79 329 0 1.2 0.0 0.0 0.2 0.0 0.1 0.0 0
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
73 11.2 2.0 34 0.0 1.0 0 151 67 151 2.3 0.0 0.5 0.09 0.87 9 344 701 0
74 23.6 0.0 0 8.9 0.9 0 128 105 14 0.1 0.0 0.7 0.02 0.01 80 199 117 117
75 51.6 0.0 0 12.0 4.9 0 770 600 70 8.0 0.0 3.5 0.30 33.00 320 970 420 420
76 0.0 0.0 0 0.0 0.0 0 0 0 0 10.0 0.0 0.0 0.00 0.00 0 0 0 0
77 70.8 0.6 0 65.0 0.2 0 8 5 6 0.2 0.0 0.0 0.02 0.14 36 64 2 0
78 20.2 2.2 0 3.0 0.5 0 21 23 10 0.5 0.0 0.1 0.07 0.08 3 250 4 0
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
73 31 0.4 0.0 0.22 0.51 2.0 23 0.00 0.93 0.10 81 230 253 443 301 69 78 273 195 342 298 110
74 1 0.1 0.1 0.04 0.24 0.1 5 0.39 0.05 0.58 45 146 195 316 258 81 29 157 155 217 125 88
75 37 4.0 7.0 0.30 0.60 3.5 42 1.00 0.30 2.10 311 1006 1343 2174 1762 560 203 1073 1073 1485 803 601
76 0 0.0 0.0 0.00 0.00 0.0 0 0.00 0.00 0.00 0 0 0 0 0 0 0 0 0 0 0 0
77 1 0.0 0.0 0.00 0.03 0.0 1 0.00 0.02 0.20 0 0 0 0 0 0 0 0 0 0 0 0
78 69 0.6 0.0 0.02 0.04 0.9 2 0.00 0.08 0.18 12 42 48 72 72 12 18 30 24 54 36 18
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
73 1 1 1 3 1 3 3 1 2 2 2 1 1 1 5 3 1
74 1 1 1 1 1 1 3 1 1 1 1 1 1 1 3 5 1
75 31 31 4 31 31 31 3 31 5 5 5 31 31 31 31 5 5
76 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
77 1 1 1 3 1 3 3 1 3 3 3 1 1 2 3 5 1
78 1 1 1 3 1 3 3 1 5 5 5 1 1 5 3 5 1
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
73 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
74 3 1 1 1 1 3 1 1 1 1 1 1 1 1 2 5
75 3 31 31 31 31 3 31 31 31 31 31 31 31 31 31 31
76 3 3 3 3 99 3 3 3 3 3 3 3 3 3 3 3
77 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
78 3 1 1 1 1 3 1 1 1 1 1 1 3 1 5 3
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
73 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
74 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
75 31 31 31 31 31 31 31 5 5 5 5 5 5 5 5 5 5 5 5
76 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
77 1 2 1 1 1 1 1 3 3 3 3 3 3 3 3 3 3 3 3
78 1 1 1 5 1 1 5 5 5 5 5 5 5 5 5 5 5 5 5
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
79 JUTE POTHERB LEAF, BOILED 8001 11232 87.2 37 153 0 3.7 0.0 0.0 0.2 0.0 0.1 0.0 0
80 KALE, BOILED 7082 11234 91.2 32 133 0 1.9 0.0 0.0 0.4 0.1 0.2 0.0 0
81 KIDNEY BEAN, MATURE BOILED 7005 16028 66.9 127 532 0 8.7 0.0 0.0 0.5 0.1 0.3 0.0 0
82 KIDNEY, BEEF, CKD M 8162 13324 68.8 144 601 144 25.5 25.5 25.5 3.4 1.1 0.7 0.7 387
83 LARD 1241 4002 0.0 902 3774 902 0.0 0.0 0.0 100.0 39.2 11.2 45.1 95
84 LEEKS, BLD 7023 11247 92.2 21 88 0 1.2 0.0 0.0 0.7 0.1 0.4 0.0 0
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
79 7.3 0.6 42 0.0 1.7 0 211 72 62 3.1 0.0 0.4 0.19 0.12 11 550 519 0
80 5.6 2.0 42 0.0 0.9 0 72 28 18 0.9 0.0 0.2 0.16 0.42 23 228 740 0
81 22.8 6.4 617 1.0 1.1 0 28 142 45 2.9 0.0 1.1 0.24 0.48 2 403 0 0
82 1.0 0.0 0 0.0 1.3 0 17 306 18 7.3 7.3 4.2 0.68 0.19 134 179 373 373
83 0.0 0.0 0 0.0 0.0 0 0 0 0 0.0 0.0 0.1 0.00 0.00 0 0 0 0
84 5.0 2.4 5 0.4 0.6 0 20 32 2 0.7 0.0 0.2 0.01 0.10 6 150 96 0
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
79 33 0.3 0.0 0.09 0.19 0.9 104 0.00 0.54 0.25 24 130 175 306 173 51 32 168 116 196 196 87
80 41 0.8 0.0 0.05 0.07 0.5 13 0.00 0.14 0.05 23 85 114 133 114 18 25 97 67 104 106 40
81 1 0.1 0.0 0.16 0.06 0.6 130 0.00 0.12 0.22 103 365 383 693 595 130 94 469 244 454 537 242
82 1 0.4 0.8 0.19 4.06 6.0 98 51.30 0.52 1.69 347 1231 1040 2043 1696 530 77 1223 958 1590 1496 665
83 0 1.2 0.0 0.00 0.00 0.0 0 0.00 0.00 0.00 0 0 0 0 0 0 0 0 0 0 0 0
84 7 0.8 0.0 0.02 0.02 0.4 40 0.00 0.05 0.10 9 51 42 78 63 15 21 45 33 47 63 21
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
79 1 1 1 3 1 3 3 1 1 1 1 1 1 5 5 3 1
80 1 1 1 3 1 3 3 1 1 1 1 1 1 1 5 3 1
81 1 1 1 3 1 3 3 1 1 1 1 1 1 1 25 24 1
82 1 1 1 1 1 1 1 1 1 1 1 1 1 3 3 3 1
83 1 1 1 1 1 1 1 1 1 1 1 1 1 1 3 3 1
84 13 13 13 3 13 3 3 13 13 13 13 13 4 13 5 24 1
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
79 3 1 1 1 1 3 5 5 1 1 1 1 3 1 5 3
80 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
81 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
82 3 1 1 1 1 1 1 1 1 1 1 1 1 1 13 30
83 3 1 1 1 1 1 1 2 3 1 1 1 5 1 2 3
84 3 13 13 13 13 3 13 13 13 13 13 13 3 13 13 13
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
79 1 1 1 1 1 4 5 1 1 1 1 1 1 1 1 1 1 1 1
80 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
81 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
82 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
83 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
84 13 13 13 13 13 13 13 4 4 4 4 4 4 4 4 4 4 4 4
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
85 LEMON, NO PEEL, RAW 1246 9150 89.0 29 123 0 1.1 0.0 0.0 0.3 0.0 0.1 0.0 0
86 LENTIL, BOILED 7086 16070 69.6 116 487 0 9.0 0.0 0.0 0.4 0.1 0.2 0.1 0
87 LETTUCE, ICEBERG, RAW (CRISPH 1258 11252 95.9 13 53 0 1.0 0.0 0.0 0.2 0.0 0.1 0.0 0
88 LIVER, BEEF, BRAISE 1267 13326 65.9 161 676 161 24.4 24.4 24.4 4.9 1.9 1.1 0.7 389
89 LIVER, CHICKEN, BRA 8062 5028 68.3 157 655 157 24.4 24.4 24.4 5.5 1.8 0.9 1.3 631
90 LOCUST, RAW OR CKD 8161 0 57.0 274 1146 274 18.2 18.2 18.2 21.5 7.5 2.6 9.6 75
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
85 9.3 2.8 0 0.3 0.3 0.0 26 16 8 0.6 0.0 0.1 0.04 0.03 2 138 3 0
86 20.1 7.9 358 0.7 0.8 0.0 19 180 36 3.3 0.0 1.3 0.25 0.49 2 369 1 0
87 2.1 1.4 0 0.1 0.5 0.0 19 20 9 0.5 0.0 0.2 0.03 0.15 9 158 33 0
88 3.4 0.0 0 0.0 1.4 0.0 7 404 20 6.8 6.8 6.1 4.51 0.41 70 235 20357 20357
89 0.9 0.0 0 0.0 1.0 0.0 14 312 21 8.5 8.5 4.3 0.37 0.30 51 140 11325 11325
90 2.0 0.0 0 0.0 2.0 0.0 90 424 62 2.5 2.5 8.4 3.00 1.46 55 545 1 1
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
85 1 1 1 3 1 3 3 1 1 1 1 1 1 1 3 24 1
86 1 1 1 3 1 3 3 1 1 1 1 1 1 1 25 24 1
87 1 1 1 3 1 3 3 1 1 1 1 1 1 1 38 24 1
88 1 1 1 1 1 1 1 1 1 1 1 1 1 3 3 3 1
89 1 1 1 1 1 1 1 1 1 1 1 1 1 3 3 3 1
90 11 4 4 4 11 11 11 11 5 5 5 5 11 3 3 3 5
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
85 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
86 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
87 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
88 3 1 1 1 1 1 1 1 1 1 1 13 13 13 13 13
89 3 1 1 1 1 1 1 1 1 1 1 13 1 13 13 13
90 3 43 43 43 11 11 43 43 43 43 43 5 4 5 5 5
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
85 1 1 1 1 1 1 1 5 5 5 5 5 5 5 5 5 5 5 5
86 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
87 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
88 13 13 13 13 13 13 13 1 1 1 1 1 1 1 1 1 1 1 1
89 13 13 13 13 13 13 13 1 1 1 1 1 1 1 1 1 1 1 1
90 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
91 LOTUS SEED, DRIED 8022 12013 14.2 332 1391 0 15.4 0.0 0.0 2.0 0.3 1.2 0.4 0
92 LYCHEE, DRIED, UNCOOKED 8021 9165 22.3 277 1160 0 3.8 0.0 0.0 1.2 0.4 0.4 0.1 0
93 MAIZE BRAN, CRUDE 8005 20015 4.7 224 939 0 8.4 0.0 0.0 0.9 0.1 0.4 0.2 0
94 MAIZE, SWEET, WHITE, BOILED 7053 11168 69.6 108 454 0 3.3 0.0 0.0 1.3 0.2 0.6 0.4 0
95 MAIZE, SWEET, YELLOW, BOILED 845 11168 69.6 108 454 0 3.3 0.0 0.0 1.3 0.2 0.6 0.4 0
96 MAIZEMEAL, WHOLEGRAIN, WHITE, 7054 20020 10.3 362 1516 0 8.1 0.0 0.0 3.6 0.5 1.6 0.9 0
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
91 64.5 14.9 2220 1.0 4.0 0.0 163 626 210 3.5 0.0 0.3 0.11 0.22 5 1368 5 0
92 70.7 4.6 0 0.5 2.0 0.0 33 181 42 1.7 0.0 0.3 0.63 0.23 3 1110 0 0
93 85.6 86.1 263 0.5 0.4 0.0 42 72 64 2.8 0.0 1.6 0.25 0.14 7 44 7 0
94 25.1 2.8 31 1.5 0.7 0.0 2 103 32 0.6 0.0 0.5 0.05 0.19 17 249 0 0
95 25.1 2.8 31 1.5 0.7 0.0 2 103 32 0.6 0.0 0.5 0.05 0.19 17 249 13 0
96 76.9 7.3 800 0.3 1.1 0.0 6 241 127 3.5 0.0 1.8 0.19 0.50 35 287 0 0
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
91 0 3.5 0.0 0.64 0.15 1.6 48 0.00 0.06 1.35 221 747 765 1215 985 267 201 767 375 991 1262 430
92 183 0.7 0.0 0.01 0.57 3.1 12 0.00 0.09 0.46 44 132 132 229 202 35 53 123 114 185 123 62
93 0 1.5 0.0 0.01 0.10 2.7 4 0.00 0.15 0.64 59 317 303 1036 237 177 152 415 343 427 421 258
94 6 0.1 0.0 0.22 0.07 1.6 46 0.00 0.06 0.88 23 133 133 358 141 69 27 155 126 191 135 91
95 6 0.1 0.0 0.22 0.07 1.6 46 0.00 0.06 0.88 23 133 133 358 141 69 27 155 126 191 135 91
96 0 0.5 0.0 0.39 0.20 3.6 25 0.00 0.30 0.43 57 305 291 996 228 170 146 399 330 411 405 248
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
91 1 1 1 3 1 3 3 1 1 1 1 1 1 5 5 5 1
92 1 1 1 3 1 3 3 1 2 2 2 1 1 1 3 5 1
93 1 1 1 3 1 3 3 1 1 1 1 1 1 1 25 5 1
94 1 1 1 3 1 3 3 1 1 1 1 1 1 1 23 24 1
95 1 1 1 3 1 3 3 1 1 1 1 1 1 1 23 24 1
96 1 1 1 3 1 3 3 1 1 1 1 1 1 1 25 5 1
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
91 3 1 1 1 1 3 5 5 5 1 1 1 3 1 5 3
92 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
93 3 1 1 1 1 3 1 1 1 1 1 1 3 1 5 3
94 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
95 3 1 1 1 1 3 1 1 1 1 1 41 3 1 2 3
96 3 1 1 1 1 3 1 1 1 1 1 1 3 1 1 3
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
91 1 1 1 5 1 5 5 1 1 1 1 1 1 1 1 1 1 1 1
92 1 1 1 2 1 2 5 5 5 5 5 5 5 5 5 5 5 5 5
93 1 1 1 1 1 1 1 4 4 4 4 4 4 4 4 4 4 4 4
94 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
95 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
96 1 1 1 5 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
97 MAIZEMEAL, WHOLEGRAIN, YELLOW 7055 20020 10.3 362 1516 0 8.1 0.0 0.0 3.6 0.5 1.6 0.9 0
98 MANGO, RIPE, RAW 7088 9176 81.7 65 273 0 0.5 0.0 0.0 0.3 0.1 0.1 0.1 0
99 MANGO, UNRIPE, RAW 7089 9176 81.7 65 273 0 0.5 0.0 0.0 0.3 0.1 0.1 0.1 0
100 MILK COW EVAPORATED WHOLE, CA 1324 1096 74.0 134 562 134 6.8 6.8 0.0 7.6 4.6 0.2 2.3 29
101 MILK COW SKIM, NOT FORTIFIED 1322 1085 90.8 35 146 35 3.4 3.4 0.0 0.2 0.1 0.0 0.0 2
102 MILK COW WHOLE, NOT FORTIFIED 1320 1077 87.8 66 276 66 3.2 3.2 0.0 3.9 2.4 0.1 1.1 14
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
97 76.9 7.3 800 0.3 1.1 0.0 6 241 127 3.5 0.0 1.8 0.19 0.50 35 287 47 0
98 17.0 1.8 20 9.9 0.5 0.0 10 11 9 0.1 0.0 0.0 0.11 0.03 2 156 400 0
99 17.0 1.8 20 4.9 0.5 0.0 10 11 9 0.1 0.0 0.0 0.11 0.03 2 156 10 0
100 10.0 0.0 0 0.0 1.6 0.0 261 203 24 0.2 0.0 0.8 0.02 0.01 106 303 54 54
101 4.9 0.0 0 0.0 0.8 0.0 123 101 11 0.0 0.0 0.4 0.01 0.00 52 166 1 1
102 4.8 0.0 0 0.0 0.7 0.0 115 92 11 0.1 0.0 0.4 0.00 0.00 55 140 55 55
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
97 0 0.5 0.0 0.39 0.20 3.6 25 0.00 0.30 0.43 57 305 291 996 228 170 146 399 330 411 405 248
98 36 1.1 0.0 0.06 0.06 0.6 14 0.00 0.13 0.16 8 19 18 31 41 5 0 17 10 26 19 12
99 43 1.1 0.0 0.06 0.06 0.6 5 0.00 0.13 0.16 8 19 18 31 41 5 4 17 10 26 19 12
100 2 0.2 0.1 0.05 0.32 0.2 8 0.16 0.05 0.64 96 307 412 667 540 171 63 329 329 456 247 185
101 1 0.0 0.0 0.04 0.14 0.1 5 0.38 0.04 0.33 48 154 206 334 270 86 32 165 165 228 123 92
102 1 0.1 0.0 0.04 0.17 0.1 6 0.40 0.06 0.35 46 149 199 322 261 83 30 159 159 220 119 89
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
97 1 1 1 3 1 3 3 1 1 1 1 1 1 1 25 5 1
98 1 1 1 3 1 3 3 1 1 1 1 1 1 1 36 24 1
99 1 1 1 3 1 3 3 1 1 1 1 1 1 1 5 5 1
100 1 1 1 1 1 1 3 1 1 1 1 1 1 2 3 3 1
101 1 1 1 1 1 1 3 1 1 1 1 1 1 2 3 3 1
102 13 13 4 13 13 13 3 13 13 13 13 13 13 13 3 3 1
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
97 3 1 1 1 1 3 1 1 1 1 1 1 3 1 1 3
98 3 1 1 1 1 3 1 1 1 1 1 15 3 18 2 3
99 3 1 1 1 1 3 1 1 1 1 1 15 3 18 5 3
100 3 1 1 1 1 3 1 1 1 1 1 1 1 1 13 13
101 3 1 1 1 1 3 1 1 1 1 1 13 13 1 13 13
102 3 13 13 13 13 3 13 13 13 13 13 13 13 1 13 13
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
97 1 1 1 5 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
98 1 1 1 2 1 1 1 1 1 1 1 1 1 3 1 1 1 1 1
99 1 1 1 15 1 1 1 1 1 1 1 1 1 5 1 1 1 1 1
100 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
101 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
102 13 13 13 13 13 13 13 1 1 1 1 1 1 1 1 1 1 1 1
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
103 MILK GOAT WHOLE 7075 1106 87.0 69 288 69 3.6 3.6 0.0 4.1 2.7 0.1 1.1 11
104 MILLET, PEARL, MEAL/FLOUR, DR 8013 0 12.4 361 1510 0 10.4 0.0 0.0 4.6 0.8 2.0 1.0 0
105 MILLET, PEARL, WHOLEGRAIN, DR 8006 0 12.4 361 1510 0 11.6 0.0 0.0 5.0 0.9 2.2 1.1 0
106 MILLET, RAGI, MEAL/FLOUR, DRY 8007 0 13.1 328 1372 0 6.6 0.0 0.0 1.3 0.3 0.3 0.6 0
107 MOLASSES, DARK (TREACLE) 8072 0 28.5 257 1075 0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0
108 MONOSODIUM GLUTA 8080 0 1.0 344 1439 0 86.0 0.0 0.0 0.0 0.0 0.0 0.0 0
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
103 4.5 0.0 0 0.0 0.8 0.0 134 111 14 0.1 0.0 0.3 0.05 0.02 50 204 56 56
104 70.8 17.3 609 1.6 2.3 0.0 34 296 27 5.6 0.0 1.6 1.06 1.15 11 307 0 0
105 68.7 24.7 870 1.6 2.3 0.0 42 296 137 8.0 0.0 3.1 1.06 1.15 11 307 20 0
106 76.2 13.4 520 0.2 2.7 0.0 275 283 27 2.7 0.0 1.2 0.47 5.49 11 408 5 0
107 67.2 0.0 0 31.0 5.8 0.0 500 31 140 9.2 0.0 0.9 0.43 2.07 96 1470 0 0
108 0.0 0.0 0 0.0 13.6 0.0 0 0 0 0.0 0.0 0.0 0.00 0.00 13464 0 0 0
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
103 1 0.1 0.3 0.05 0.14 0.3 1 0.07 0.05 0.31 44 163 207 314 290 80 46 155 179 240 119 89
104 0 0.1 0.0 0.21 0.18 1.7 25 0.00 0.23 0.37 164 357 436 1256 346 251 164 485 335 553 502 234
105 0 0.2 0.0 0.26 0.23 2.1 32 0.00 0.29 0.46 205 446 484 1395 353 279 205 539 372 614 558 260
106 0 0.1 0.0 0.27 0.14 0.8 10 0.00 0.23 0.37 94 225 421 727 252 221 131 326 232 505 316 137
107 0 0.0 0.0 0.00 0.00 0.0 0 0.00 0.00 0.00 0 0 0 0 0 0 0 0 0 0 0 0
108 0 0.0 0.0 0.00 0.00 0.0 0 0.00 0.00 0.00 0 0 0 0 0 0 0 0 0 0 0 0
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
103 1 1 1 1 1 1 3 1 1 1 1 1 1 3 3 3 1
104 10 10 4 3 4 3 3 4 4 4 4 3 4 4 4 20 10
105 10 10 4 3 10 3 3 10 20 20 20 3 4 10 22 20 10
106 10 10 4 3 4 3 3 10 4 4 4 3 4 4 4 20 10
107 13 13 13 3 3 3 3 13 13 13 13 13 13 3 3 24 5
108 4 4 4 3 4 3 3 3 3 3 3 3 3 3 3 3 4
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
103 3 1 1 1 1 3 1 1 1 1 1 1 1 1 2 30
104 3 4 10 4 10 3 4 10 10 10 10 4 3 4 4 3
105 3 10 10 10 10 3 10 10 10 10 10 10 3 10 21 3
106 3 4 10 4 10 3 4 10 10 10 10 4 3 4 4 3
107 3 13 13 13 13 3 13 13 5 13 13 13 13 13 3 13
108 3 3 3 3 3 3 3 3 3 4 3 3 3 3 3 3
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
103 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
104 4 4 4 4 3 4 4 4 4 4 4 4 4 4 4 4 4 4 4
105 10 10 10 10 3 1 1 10 10 10 10 10 10 10 10 10 10 10 10
106 4 4 4 4 3 4 4 4 4 4 4 4 4 4 4 4 4 4 4
107 13 13 13 13 13 13 13 3 3 3 3 3 3 3 3 3 3 3 3
108 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
109 MUSHROOMS, BLD (STEM AND CAP) 1355 11261 91.1 27 114 0 2.2 0.0 0.0 0.5 0.1 0.2 0.0 0
110 MUSSEL, BLUE, CKD, MOIST HEAT 8046 15165 61.2 172 721 172 23.8 23.8 23.8 4.5 0.9 1.2 1.0 56
111 MUSTARD LEAVES, BOILED 8002 11271 94.5 15 63 0 2.3 0.0 0.0 0.2 0.0 0.0 0.1 0
112 NIACIN, 10 MG 8114 0 0.0 0 0 0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0
113 OATS, ROLLED OR MEAL, CKD 1391 8121 85.3 62 259 0 2.6 0.0 0.0 1.0 0.2 0.4 0.3 0
114 OLIVE OIL 2702 4053 0.0 884 3699 0 0.0 0.0 0.0 100.0 13.5 8.4 73.7 0
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
109 5.1 2.2 0 0.2 1.0 0.0 6 87 12 1.7 0.0 0.9 0.50 0.12 2 356 0 0
110 7.4 0.0 0 0.0 3.2 0.0 33 285 37 6.7 6.7 2.7 0.15 0.26 369 268 54 54
111 2.1 2.0 42 0.0 0.9 0.0 74 41 15 1.1 0.0 0.2 0.06 0.29 16 202 303 0
112 0.0 0.0 0 0.0 0.0 0.0 0 0 0 0.0 0.0 0.0 0.00 0.00 0 0 0 0
113 10.8 1.7 111 0.4 0.3 0.0 8 76 24 0.7 0.0 0.5 0.06 0.59 1 56 2 0
114 0.0 0.0 0 0.0 0.0 0.0 0 1 0 0.4 0.0 0.1 0.00 0.00 0 0 0 0
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
109 4 0.1 1.9 0.07 0.30 4.5 18 0.00 0.10 2.16 51 101 89 137 227 43 6 88 48 103 111 60
110 0 1.5 0.0 0.02 0.38 1.3 14 22.10 0.06 0.40 267 1025 1036 1676 1779 537 312 853 762 1040 1737 457
111 25 2.0 0.0 0.04 0.06 0.4 73 0.00 0.11 0.02 25 60 82 69 103 21 34 60 119 88 165 40
112 0 0.0 0.0 0.00 0.00 10.0 0 0.00 0.00 0.00 0 0 0 0 0 0 0 0 0 0 0 0
113 0 0.3 0.0 0.11 0.02 0.1 4 0.00 0.02 0.20 36 88 106 196 107 48 62 137 88 143 182 62
114 0 12.0 0.0 0.00 0.00 0.0 0 0.00 0.00 0.00 0 0 0 0 0 0 0 0 0 0 0 0
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
109 1 1 1 3 1 3 3 1 1 1 1 1 1 1 16 5 1
110 1 1 1 1 1 1 1 1 1 1 1 1 1 3 3 3 1
111 1 1 1 3 1 3 3 1 1 1 1 1 1 1 5 24 1
112 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
113 1 1 1 3 1 3 3 1 1 1 1 1 1 1 23 24 1
114 1 1 1 3 1 3 3 1 1 1 1 1 1 1 3 3 1
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
109 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 30
110 3 1 1 1 1 1 1 1 13 1 1 5 1 13 2 13
111 3 1 1 1 5 3 5 5 5 1 1 1 3 1 2 3
112 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
113 3 1 1 1 1 3 1 1 1 1 1 1 3 3 4 3
114 3 1 1 1 1 3 1 2 3 1 1 1 3 1 2 3
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
109 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
110 13 13 13 5 13 13 13 1 1 1 1 1 1 1 1 1 1 1 1
111 1 1 1 1 1 5 5 1 1 1 1 1 1 1 1 1 1 1 1
112 3 3 99 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
113 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
114 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
115 OLIVES, RIPE, CND, PITTED 1406 9193 80.0 115 480 0 0.8 0.0 0.0 10.7 1.4 0.9 7.9 0
116 ONION, BULB, RAW OR BOILED 1413 11283 87.9 44 186 0 1.4 0.0 0.0 0.2 0.0 0.1 0.0 0
117 ORANGE, RAW 1420 9200 86.8 47 197 0 0.9 0.0 0.0 0.1 0.0 0.0 0.0 0
118 OYSTER, PACIFIC, CKD, MOIST H 8049 15231 64.1 163 682 163 18.9 18.9 18.9 4.6 1.0 1.8 0.7 100
119 PALM OIL, RED, FRESH 8034 4513 0.0 862 3608 0 0.0 0.0 0.0 100.0 81.5 1.6 11.4 0
120 PAPAYA, RIPE, RAW 7097 9226 88.8 39 161 0 0.6 0.0 0.0 0.1 0.0 0.0 0.0 0
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
115 6.3 2.0 0 0.1 2.2 0.0 88 3 4 3.3 0.0 0.2 0.25 0.02 872 8 40 0
116 10.2 1.4 0 1.3 0.4 0.0 22 35 11 0.2 0.0 0.2 0.07 0.15 3 166 0 0
117 11.8 2.4 0 4.2 0.4 0.0 40 14 10 0.1 0.0 0.1 0.05 0.03 0 181 8 0
118 9.9 0.0 0 0.0 2.5 0.0 16 243 44 9.2 9.2 33.2 2.68 1.22 212 302 19 19
119 0.0 0.0 0 0.0 0.0 0.0 6 7 0 0.0 0.0 0.0 0.00 0.00 0 0 5000 0
120 9.8 1.8 0 1.8 0.6 0.0 24 5 10 0.1 0.0 0.1 0.02 0.01 3 257 135 0
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
115 1 1 1 3 1 3 3 1 1 1 1 1 1 2 3 5 1
116 1 1 1 3 1 3 3 1 1 1 1 1 1 1 16 24 1
117 1 1 1 3 1 3 3 1 1 1 1 1 1 1 3 24 1
118 1 1 1 1 1 1 1 1 1 1 1 1 1 3 3 3 1
119 1 1 1 3 1 3 3 1 1 1 1 1 1 1 3 3 1
120 1 1 1 3 1 3 3 1 1 1 1 1 1 1 3 24 1
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
115 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
116 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
117 3 1 1 1 1 3 1 1 1 1 1 41 3 1 2 3
118 3 1 1 1 1 1 1 1 1 1 1 5 1 5 2 30
119 3 15 15 1 1 3 1 1 3 1 1 15 3 1 1 3
120 3 1 1 1 1 3 1 1 1 1 1 13 3 1 2 3
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
115 1 1 1 1 1 1 1 5 1 1 1 1 1 5 1 1 1 1 1
116 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
117 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
118 1 1 1 5 5 5 5 1 1 1 1 1 1 1 1 1 1 1 1
119 15 15 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
120 1 1 1 1 1 1 1 1 1 1 1 1 1 5 1 1 1 1 1
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
121 PARSLEY, DRIED 8004 2029 9.0 276 1156 0 22.4 0.0 0.0 4.4 0.9 0.9 2.1 0
122 PASTA, WHEAT, WHITE, CKD 8009 20121 66.0 141 590 0 4.8 0.0 0.0 0.7 0.1 0.3 0.1 0
123 PEACH, RAW 1479 9236 87.7 43 180 0 0.7 0.0 0.0 0.1 0.0 0.0 0.0 0
124 PEANUT OIL 8035 4042 0.0 884 3699 0 0.0 0.0 0.0 100.0 16.9 32.0 46.2 0
125 PEANUTS, ALL TYPES, RAW OR CO 1493 16087 6.5 567 2374 0 25.8 0.0 0.0 49.2 6.8 15.6 24.4 0
126 PEAS, GREEN, BLD (SEED IMMATU 1516 11305 77.9 84 352 0 5.4 0.0 0.0 0.2 0.0 0.1 0.0 0
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
121 51.7 10.3 281 1.4 12.5 0.0 1468 351 249 97.9 0.0 4.8 0.64 10.50 452 3805 2334 0
122 28.3 1.7 81 0.3 0.2 0.0 7 54 18 0.5 0.0 0.5 0.10 0.29 1 31 0 0
123 11.1 2.0 0 5.6 0.5 0.0 5 12 7 0.1 0.0 0.1 0.07 0.05 0 197 54 0
124 0.0 0.0 0 0.0 0.0 0.0 0 0 0 0.0 0.0 0.0 0.00 0.00 0 0 0 0
125 16.1 8.5 1760 3.8 2.3 0.0 92 376 168 4.6 0.0 3.3 1.14 1.93 18 705 0 0
126 15.6 5.5 28 4.8 0.9 0.0 27 117 39 1.5 0.0 1.2 0.17 0.53 3 271 60 0
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
121 122 1.8 0.0 0.17 1.23 7.9 608 0.00 1.00 1.60 315 854 826 1428 1267 294 98 1015 574 1204 854 427
122 0 0.1 0.0 0.02 0.02 0.4 7 0.00 0.04 0.11 61 126 184 326 91 74 134 231 125 203 176 97
123 7 0.7 0.0 0.02 0.04 1.0 3 0.00 0.02 0.17 2 27 20 40 23 17 6 22 18 38 18 13
124 0 12.9 0.0 0.00 0.00 0.0 0 0.00 0.00 0.00 0 0 0 0 0 0 0 0 0 0 0 0
125 0 9.1 0.0 0.25 0.11 14.3 126 0.00 0.26 1.39 250 883 907 1672 926 317 331 1337 1049 1082 3085 652
126 14 0.4 0.0 0.26 0.15 2.0 63 0.00 0.22 0.15 37 201 193 320 314 81 32 198 112 232 423 105
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
121 1 1 1 3 1 3 3 1 5 5 5 1 1 1 5 4 1
122 1 1 1 3 1 3 3 1 1 1 1 1 1 1 23 24 1
123 1 1 1 3 1 3 3 1 1 1 1 1 1 1 23 24 1
124 1 1 1 3 1 3 3 1 1 1 1 1 1 1 3 3 1
125 1 1 1 3 1 3 3 1 1 1 1 1 1 1 25 24 1
126 1 1 1 3 1 3 3 1 1 1 1 1 1 1 23 24 1
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
121 3 1 1 1 1 3 1 1 1 1 1 1 3 1 4 3
122 3 1 1 1 1 3 1 1 1 1 1 3 3 1 4 3
123 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
124 3 1 3 1 1 3 1 2 3 1 1 1 3 1 2 3
125 3 1 1 1 1 3 1 1 1 1 1 1 3 1 21 3
126 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
121 1 1 1 5 1 1 5 5 5 5 5 5 5 5 5 5 5 5 5
122 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
123 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
124 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
125 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
126 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
127 PEPPER, RED, PUNGENT, DRY PWD 7103 2031 8.0 318 1331 0 12.0 0.0 0.0 17.3 3.3 8.4 2.8 0
128 PEPPERS, GREEN, SWEET, RAW OR 8026 0 92.9 22 92 0 1.2 0.0 0.0 0.3 0.1 0.2 0.1 0
129 PEPPERS, RED, SWEET, RAW OR B 8027 0 92.0 27 113 0 1.0 0.0 0.0 0.3 0.1 0.1 0.1 0
130 PIGEONPEAS, FRESH, CKD 8028 11345 71.8 111 464 0 6.0 0.0 0.0 1.4 0.4 0.9 0.0 0
131 PINEAPPLE, RAW 1611 9266 86.5 49 207 0 0.4 0.0 0.0 0.4 0.0 0.1 0.0 0
132 PLANTAIN, CKD 7110 9278 67.3 116 485 0 0.8 0.0 0.0 0.2 0.1 0.1 0.0 0
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
127 56.6 25.0 403 1.1 6.0 0.0 148 293 152 7.8 0.0 2.5 0.37 2.00 30 2014 4161 0
128 5.2 1.7 35 0.1 0.3 0.0 12 27 11 0.6 0.0 0.2 0.05 0.11 12 150 39 0
129 5.8 1.7 35 0.1 0.3 0.0 9 19 11 0.4 0.0 0.1 0.41 0.11 15 141 471 0
130 19.5 3.6 255 0.2 1.4 0.0 41 118 52 1.6 0.0 1.0 0.13 0.57 5 478 7 0
131 12.4 1.2 0 3.1 0.3 0.0 7 7 14 0.4 0.0 0.1 0.11 1.65 1 113 2 0
132 31.2 2.3 0 3.3 0.6 0.0 2 28 32 0.6 0.0 0.1 0.07 0.15 5 465 91 0
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
127 76 1.1 0.0 0.33 0.92 8.7 88 0.00 1.88 0.41 156 444 390 630 534 144 228 372 252 504 576 246
128 109 0.7 0.0 0.05 0.03 0.7 22 0.00 0.21 0.07 12 36 31 50 43 12 19 30 20 41 46 20
129 146 0.7 0.0 0.04 0.03 0.9 16 0.00 0.23 0.06 12 36 31 50 43 12 19 30 20 40 46 20
130 28 0.3 0.0 0.35 0.17 2.2 127 0.00 0.07 0.63 69 221 318 423 391 84 88 325 243 344 415 193
131 15 0.1 0.0 0.09 0.04 0.4 11 0.00 0.09 0.16 5 12 13 19 25 11 2 12 12 16 18 9
132 11 0.1 0.0 0.05 0.05 0.8 26 0.00 0.24 0.23 9 21 22 36 37 10 12 27 20 28 66 39
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
127 1 1 1 3 1 3 3 1 1 1 1 1 1 1 4 4 1
128 4 4 4 3 4 3 3 4 4 4 4 3 4 4 35 24 4
129 4 4 4 3 4 3 3 4 4 4 4 3 4 4 35 5 4
130 1 1 1 3 1 3 3 1 1 1 1 1 1 2 36 5 1
131 1 1 1 3 1 3 3 1 1 1 1 1 1 1 3 24 1
132 1 1 1 3 1 3 3 1 2 2 2 1 1 1 3 5 1
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
127 3 1 1 1 1 3 1 1 1 1 1 1 3 1 5 3
128 3 4 4 4 4 3 4 4 4 4 4 4 3 4 2 3
129 3 4 4 4 4 3 4 4 4 4 4 4 3 4 2 3
130 3 1 1 5 1 3 5 5 5 1 2 41 3 1 2 3
131 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
132 3 1 1 1 1 3 1 1 5 1 1 1 3 1 2 3
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
127 1 1 1 4 1 4 4 4 4 4 4 4 4 4 4 4 4 4 4
128 4 4 4 4 3 4 4 4 4 4 4 4 4 4 4 4 4 4 4
129 4 4 4 4 3 4 4 4 4 4 4 4 4 4 4 4 4 4 4
130 1 1 1 5 1 5 1 4 4 4 4 4 4 4 4 4 4 4 4
131 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
132 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
133 PORK SAUSAGE FRESH 2014 7064 44.6 369 1543 369 19.7 19.7 19.7 31.2 10.8 3.8 13.9 83
134 PORK, FRESH, ROASTE 1683 10188 54.6 273 1142 273 27.6 27.6 27.6 17.2 6.2 1.5 7.6 91
135 POTATO CRISPS 1809 19410 1.4 558 2338 0 5.9 0.0 0.0 38.4 9.5 20.0 7.3 0
136 POTATO, BKD OR BLD (W/ OR W/O 1786 11363 75.4 93 390 0 2.0 0.0 0.0 0.1 0.0 0.0 0.0 0
137 POTATO, DEEP FAT FRIED 1789 11404 38.0 315 1319 0 4.0 0.0 0.0 16.6 5.0 7.6 3.3 0
138 PULQUE, FERMENTED CACTUS SAP, 7115 0 91.1 43 180 0 0.3 0.0 0.0 0.0 0.0 0.0 0.0 0
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
133 1.0 0.0 0 0.3 3.6 0.0 32 184 17 1.3 1.3 2.5 0.14 0.07 1294 361 1 1
134 0.0 0.0 0 0.0 1.1 0.0 25 232 24 1.1 1.1 2.9 0.07 0.01 62 354 2 2
135 51.0 3.6 191 0.2 3.3 0.0 24 157 58 1.5 0.0 0.6 0.16 0.34 656 1008 0 0
136 21.6 1.5 81 0.2 1.0 0.0 5 50 25 0.4 0.0 0.3 0.22 0.16 5 391 0 0
137 39.6 3.2 147 0.2 1.9 0.0 19 93 34 0.8 0.0 0.4 0.14 0.19 216 732 0 0
138 6.1 0.0 0 0.0 0.2 2.3 12 34 6 0.6 0.0 0.0 0.01 0.01 5 25 0 0
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
133 2 0.3 1.3 0.74 0.25 4.5 3 1.73 0.33 0.72 157 777 717 1317 1494 478 198 657 566 789 1160 566
134 0 0.3 1.3 0.77 0.33 4.9 6 0.77 0.39 0.67 346 1253 1283 2206 2475 725 350 1099 954 1492 1725 1091
135 8 4.9 0.0 0.21 0.12 3.2 45 0.00 0.66 0.21 46 258 261 389 372 69 76 272 233 346 287 132
136 13 0.0 0.0 0.11 0.02 1.4 9 0.00 0.30 0.56 30 71 80 118 119 31 25 87 73 110 90 43
137 10 0.2 0.0 0.18 0.03 3.3 29 0.00 0.24 0.66 54 183 174 243 214 45 25 172 101 205 191 68
138 3 0.0 0.0 0.02 0.02 0.4 6 0.02 0.05 0.06 3 5 5 6 7 1 3 6 15 9 9 5
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
133 1 1 1 1 1 1 1 1 1 1 1 1 1 3 3 24 1
134 1 1 1 1 1 1 1 1 1 1 1 1 1 3 3 3 1
135 1 1 1 3 1 3 3 1 1 1 1 1 1 1 5 5 1
136 1 1 1 3 1 3 3 1 1 1 1 1 1 1 23 24 1
137 1 1 1 3 1 3 3 1 1 1 1 1 1 1 5 24 1
138 4 32 32 3 32 3 3 3 3 3 3 5 32 3 3 3 32
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
133 3 1 1 1 1 1 1 1 1 1 1 5 1 1 2 30
134 3 1 1 1 1 1 1 1 1 1 1 1 1 1 21 30
135 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
136 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
137 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
138 4 32 32 5 32 3 5 5 5 5 5 5 3 32 5 3
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
133 1 1 1 5 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
134 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
135 1 1 1 2 1 2 1 1 1 1 1 1 1 1 1 1 1 1 1
136 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
137 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
138 32 32 32 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
139 PUMPKIN/SQUASH SEED KERNELS 8023 12014 6.9 541 2265 0 24.5 0.0 0.0 45.9 8.7 20.9 14.3 0
140 RAISINS, SEEDLESS 1846 9298 15.4 300 1253 0 3.2 0.0 0.0 0.5 0.2 0.1 0.0 0
141 RIBOFLAVIN, 1 MG 8113 0 0.0 0 0 0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0
142 RICE, BROWN, CKD 1870 20041 73.0 112 467 0 2.3 0.0 0.0 0.8 0.2 0.3 0.3 0
143 RICE, WHITE, UNENRICHED, CKD 7200 20051 68.6 130 543 0 2.4 0.0 0.0 0.2 0.1 0.1 0.1 0
144 RIVER EEL, CKD, DRY HEAT 8042 15026 59.3 236 987 236 23.7 23.7 23.7 15.0 3.0 1.2 9.2 161
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
139 17.8 13.8 2128 1.0 4.9 0.0 43 1174 535 15.0 0.0 7.5 1.39 3.02 18 807 38 0
140 79.1 4.0 0 0.0 1.8 0.0 49 97 33 2.1 0.0 0.3 0.31 0.31 12 751 1 0
141 0.0 0.0 0 0.0 0.0 0.0 0 0 0 0.0 0.0 0.0 0.00 0.00 0 0 0 0
142 23.5 1.7 262 0.2 0.4 0.0 10 77 44 0.5 0.0 0.6 0.08 1.10 1 79 0 0
143 28.6 0.3 126 0.1 0.2 0.0 3 37 13 0.2 0.0 0.4 0.04 0.38 0 29 0 0
144 0.0 0.0 0 0.0 1.8 0.0 26 277 26 0.6 0.6 2.1 0.03 0.04 65 349 1136 1136
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
139 2 1.0 0.0 0.21 0.32 1.7 58 0.00 0.22 0.34 431 903 1264 2079 1833 551 301 1222 1019 1972 4033 681
140 3 0.7 0.0 0.16 0.09 0.8 3 0.00 0.25 0.05 15 88 24 68 73 107 54 68 58 88 239 117
141 0 0.0 0.0 0.00 1.00 0.0 0 0.00 0.00 0.00 0 0 0 0 0 0 0 0 0 0 0 0
142 0 0.2 0.0 0.10 0.01 1.3 4 0.00 0.15 0.39 30 85 98 191 88 52 28 119 87 136 175 59
143 0 0.0 0.0 0.02 0.02 0.4 2 0.00 0.05 0.41 28 85 103 197 86 56 49 127 80 145 198 56
144 0 4.9 5.0 0.18 0.05 4.5 10 2.89 0.08 0.28 265 1037 1090 1922 2171 700 253 923 798 1218 1415 696
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
139 1 1 1 3 1 3 3 1 1 1 1 1 1 1 5 24 1
140 1 1 1 3 1 3 3 1 1 1 1 1 1 1 3 24 1
141 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
142 1 1 1 3 1 3 3 1 1 1 1 1 1 1 25 24 1
143 1 1 1 3 1 3 3 1 1 1 1 1 1 1 25 24 1
144 1 1 1 1 1 1 1 1 1 1 1 1 1 3 3 3 1
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
139 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
140 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
141 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
142 3 1 1 1 1 3 1 1 1 1 1 1 3 1 1 3
143 3 1 1 1 1 3 1 1 1 1 1 1 3 1 1 3
144 3 1 1 1 1 1 1 1 5 1 1 1 1 3 2 30
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
139 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
140 1 1 1 1 1 1 1 5 5 5 5 5 5 5 5 5 5 5 5
141 3 99 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
142 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
143 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
144 1 1 1 4 1 1 4 1 1 1 1 1 1 1 1 1 1 1 1
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
145 SAFFLOWER OIL 8032 4510 0.0 884 3699 0 0.0 0.0 0.0 100.0 9.1 74.5 12.1 0
146 SALT TABLE 7210 0 0.2 0 0 0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0
147 SARDINE, CND IN OIL, SOLIDS W 1972 15088 59.6 208 872 208 24.6 24.6 24.6 11.5 1.5 5.1 3.9 142
148 SEAWEED, KELP, RAW (SEAGIRDLE 8105 11445 81.6 43 180 0 1.7 0.0 0.0 0.6 0.2 0.0 0.1 0
149 SEAWEED, LAVER, RAW (NORI) 8106 11446 85.0 35 145 0 5.8 0.0 0.0 0.3 0.1 0.1 0.0 0
150 SESAME SEED, DECORTICATED, DR 7221 12201 4.8 588 2462 0 26.4 0.0 0.0 54.8 7.7 24.0 20.7 0
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
145 0.0 0.0 0 0.0 0.0 0.0 0 0 0 0.0 0.0 0.0 0.00 0.00 0 0 0 0
146 0.0 0.0 0 0.0 99.8 0.0 45 0 2 0.1 0.0 0.0 0.03 0.00 38724 8 0 0
147 0.0 0.0 0 0.0 3.4 0.0 550 520 52 2.9 2.9 3.0 0.19 0.19 650 430 67 67
148 9.6 1.3 97 0.0 6.6 0.0 168 42 121 2.9 0.0 1.2 0.13 0.20 233 89 12 0
149 5.1 0.3 97 0.0 3.8 0.0 70 58 2 1.8 0.0 1.1 0.26 0.99 48 356 520 0
150 9.4 10.1 5160 0.7 4.6 0.0 131 776 347 7.8 0.0 10.3 1.46 1.43 40 407 7 0
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
145 1 1 1 3 1 3 3 1 1 1 1 1 1 1 3 3 1
146 6 6 6 3 6 3 3 6 3 3 3 6 6 3 3 3 4
147 1 1 1 1 1 1 1 1 1 1 1 1 1 3 3 3 1
148 1 1 1 3 1 3 3 1 1 1 1 1 1 1 5 3 1
149 1 1 1 3 1 3 3 1 1 1 1 1 1 1 5 3 1
150 1 1 1 3 1 3 3 1 1 1 1 1 1 2 27 24 1
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
145 3 1 1 1 1 3 1 2 3 1 1 1 3 1 2 3
146 3 6 6 6 6 3 6 6 6 6 6 6 3 6 3 3
147 3 13 13 13 13 1 13 13 13 13 13 1 1 13 13 13
148 3 1 1 1 1 3 1 1 1 1 1 1 3 18 2 3
149 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
150 3 1 1 1 1 3 1 1 1 1 1 1 3 1 21 3
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
145 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
146 6 6 6 6 6 6 3 3 3 3 3 3 3 3 3 3 3 3 3
147 13 13 13 13 1 13 13 1 1 1 1 1 1 1 1 1 1 1 1
148 1 1 1 1 1 5 5 1 1 1 1 1 1 1 1 1 1 1 1
149 1 1 1 5 1 1 5 1 1 1 1 1 1 1 1 1 1 1 1
150 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
151 SESAME SEED, WHOLE, DRIED 7220 12023 4.7 573 2396 0 17.7 0.0 0.0 49.7 7.0 21.8 18.8 0
152 SHORTENING, HYDROGENATED VEGE 999 4031 0.0 884 3699 0 0.0 0.0 0.0 100.0 25.0 26.1 44.5 0
153 SHRIMP, BOILED 2500 15151 77.3 99 414 99 20.9 20.9 20.9 1.1 0.3 0.4 0.2 195
154 SORGHUM, DECORTICATED, FLOUR/ 8008 0 11.0 332 1389 0 10.1 0.0 0.0 2.4 0.5 1.1 0.8 0
155 SORGHUM, WHOLE GRAIN 8012 0 11.0 332 1389 0 10.3 0.0 0.0 3.0 0.5 1.4 1.0 0
156 SOYBEAN OIL 2707 4044 0.0 884 3699 0 0.0 0.0 0.0 100.0 14.4 57.9 23.3 0
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
151 23.5 16.9 4710 0.7 4.5 0.0 975 629 351 14.6 0.0 7.8 4.08 2.46 11 468 1 0
152 0.0 0.0 0 0.0 0.0 0.0 0 0 0 0.0 0.0 0.0 0.00 0.00 0 0 0 0
153 0.0 0.0 0 0.0 1.6 0.0 39 137 34 3.1 3.1 1.6 0.19 0.03 224 182 64 64
154 75.2 9.0 439 0.7 1.5 0.0 15 222 34 4.1 0.0 0.8 0.34 0.90 7 131 6 0
155 73.7 12.7 618 0.7 1.6 0.0 25 222 171 4.1 0.0 1.6 0.46 0.78 7 131 7 0
156 0.0 0.0 0 0.0 0.0 0.0 0 0 0 0.0 0.0 0.0 0.00 0.00 0 0 0 0
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
151 0 2.3 0.0 0.79 0.25 4.5 97 0.00 0.79 0.05 388 736 763 1358 569 586 358 940 743 990 2630 522
152 0 8.1 0.0 0.00 0.00 0.0 0 0.00 0.00 0.00 0 0 0 0 0 0 0 0 0 0 0 0
153 2 3.8 3.8 0.03 0.03 2.6 4 1.49 0.13 1.00 291 846 1014 1659 1820 589 234 883 696 983 1826 425
154 0 0.5 0.0 0.24 0.08 2.2 11 0.00 0.15 0.75 114 346 398 1372 206 169 132 502 295 516 327 226
155 0 0.6 0.0 0.30 0.10 2.8 14 0.00 0.19 0.94 124 346 433 1491 229 169 127 546 321 561 355 246
156 0 6.2 0.0 0.00 0.00 0.0 0 0.00 0.00 0.00 0 0 0 0 0 0 0 0 0 0 0 0
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
151 1 1 1 3 1 3 3 1 1 1 1 1 1 2 27 5 1
152 1 1 1 3 1 3 3 1 1 1 1 1 1 1 3 3 1
153 1 1 1 1 1 1 1 1 1 1 1 1 1 3 3 3 1
154 4 4 4 3 4 3 3 4 4 4 4 3 4 4 4 5 4
155 4 4 4 3 20 3 3 20 1 1 1 3 4 10 10 5 10
156 1 1 1 3 1 3 3 1 1 1 1 1 1 1 3 3 1
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
151 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
152 3 1 1 1 1 3 1 2 3 1 1 1 3 1 2 3
153 3 1 1 1 1 1 1 1 1 1 1 2 1 2 2 30
154 3 4 10 4 10 3 4 4 4 10 10 4 3 4 5 3
155 3 10 10 10 10 3 10 10 10 10 10 10 3 10 5 3
156 3 1 1 1 1 3 1 2 3 1 1 1 3 1 2 3
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
151 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
152 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
153 1 1 1 1 1 1 13 1 1 1 1 1 1 1 1 1 1 1 1
154 4 4 4 4 3 4 4 4 4 4 4 4 4 4 4 4 4 4 4
155 10 10 10 10 3 10 20 1 1 1 1 1 1 1 1 1 1 1 1
156 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
157 SOYBEAN SAUCE 2156 16124 66.0 60 251 0 10.5 0.0 0.0 0.1 0.0 0.0 0.0 0
158 SOYBEAN, IMMATURE, BOILED 2136 11451 68.6 141 592 0 12.4 0.0 0.0 6.4 0.7 3.0 1.2 0
159 SOYBEAN, MATURE BOILED 8015 16108 62.6 166 696 0 14.6 0.0 0.0 8.0 1.2 4.5 1.8 0
160 SPINACH, BOILED 2170 11458 91.2 23 95 0 3.0 0.0 0.0 0.3 0.0 0.1 0.0 0
161 SPLEEN BEEF BRAISED 7230 13334 70.0 145 607 145 25.1 25.1 25.1 4.2 1.4 0.3 1.1 347
162 SQUASH, SUMMER, CKD (FRUIT) 2192 11642 93.7 20 85 0 0.9 0.0 0.0 0.3 0.1 0.1 0.0 0
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
157 5.6 0.8 122 0.0 17.8 0.0 20 130 40 2.4 0.0 0.4 0.14 0.50 5586 212 0 0
158 11.1 4.2 270 0.5 1.6 0.0 145 158 60 2.5 0.0 0.9 0.12 0.50 14 539 16 0
159 12.1 3.7 589 1.7 1.9 0.0 111 282 112 6.3 0.0 2.0 0.66 1.01 1 719 1 0
160 3.8 2.4 0 0.0 1.8 0.0 136 56 87 3.6 0.0 0.8 0.17 0.94 70 466 819 0
161 0.0 0.0 0 0.0 1.6 0.0 12 305 19 39.4 39.4 2.8 0.92 0.08 57 284 0 0
162 4.3 1.4 0 0.2 0.8 0.0 27 39 24 0.4 0.0 0.4 0.10 0.21 1 192 29 0
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
157 0 0.0 0.0 0.06 0.15 4.0 18 0.00 0.20 0.38 181 407 487 735 731 167 107 534 342 524 405 215
158 17 1.9 0.0 0.26 0.16 1.3 111 0.00 0.06 0.13 150 492 543 883 739 150 113 559 443 549 994 332
159 1 0.8 0.0 0.16 0.28 0.4 53 0.00 0.08 0.17 212 634 708 1189 972 197 235 762 552 728 1132 394
160 10 0.9 0.0 0.10 0.24 0.5 146 0.00 0.24 0.15 40 127 152 231 182 55 35 134 113 168 168 66
161 50 0.4 0.4 0.05 0.30 5.6 4 5.02 0.04 0.88 261 988 968 2217 1815 462 727 1008 715 1510 1454 900
162 6 0.1 0.0 0.04 0.04 0.5 20 0.00 0.07 0.14 8 22 33 53 50 13 10 32 24 41 38 20
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
157 1 1 1 3 1 3 3 1 1 1 1 1 1 1 5 3 1
158 1 1 1 3 1 3 3 1 1 1 1 1 1 1 37 5 1
159 5 4 4 3 4 3 3 4 4 4 4 4 4 4 25 24 4
160 1 1 1 3 1 3 3 1 1 1 1 1 1 1 16 24 1
161 1 1 1 1 1 1 1 1 1 1 1 1 1 3 3 3 1
162 1 1 1 3 1 3 3 1 1 1 1 1 1 1 3 24 1
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
157 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
158 3 1 1 1 1 3 1 1 1 1 1 1 3 1 5 3
159 3 4 4 4 4 3 4 4 4 4 4 4 3 4 2 3
160 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
161 3 1 1 1 1 1 1 1 1 1 1 1 1 1 5 5
162 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
157 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
158 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
159 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4
160 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
161 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
162 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
163 SQUASH, WINTER, YELLOW, CKD ( 8010 11644 89.0 39 162 0 0.9 0.0 0.0 0.6 0.1 0.3 0.0 0
164 SQUID, CKD, MOIST HEAT 8047 15175 57.1 184 770 184 31.2 31.2 31.2 2.8 0.7 1.0 0.2 466
165 STARCH 7057 20027 8.3 381 1595 0 0.3 0.0 0.0 0.1 0.0 0.0 0.0 0
166 SUGAR SAGO PALM (CONC FR 8070 0 9.2 349 1460 0 2.3 0.0 0.0 0.1 0.0 0.0 0.0 0
167 SUGAR, BROWN, CANE OR BE 2229 19334 1.6 376 1576 0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0
168 SUGAR, WHITE, CANE OR BE 2230 19335 0.0 387 1619 0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
163 8.8 2.8 0 0.2 0.7 0.0 14 20 8 0.3 0.0 0.3 0.10 0.21 1 437 401 0
164 6.2 0.0 0 0.0 2.8 0.0 64 442 66 1.4 1.4 3.1 3.78 0.07 88 492 10 10
165 91.3 0.9 0 0.0 0.1 0.0 2 13 3 0.5 0.0 0.1 0.05 0.05 9 3 0 0
166 84.7 0.0 0 73.6 3.7 0.0 1252 372 1 1.7 0.0 0.2 0.26 0.28 34 301 0 0
167 97.3 0.0 0 84.3 0.9 0.0 85 22 29 1.9 0.0 0.2 0.30 0.32 39 346 0 0
168 99.9 0.0 0 96.8 0.0 0.0 1 2 0 0.1 0.0 0.0 0.04 0.01 1 2 0 0
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
163 1 1 1 3 1 3 3 1 1 1 1 1 1 1 3 24 1
164 4 4 4 4 4 4 4 4 4 4 4 4 4 4 3 3 4
165 1 1 1 3 1 3 3 1 1 1 1 1 1 1 3 3 1
166 10 10 10 3 10 3 3 10 3 3 3 3 10 3 3 5 10
167 1 1 1 3 1 3 3 1 3 3 3 3 1 2 3 24 1
168 1 1 1 3 1 3 3 1 3 3 3 3 1 2 3 24 1
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
163 3 1 1 1 1 3 1 1 1 1 1 41 3 1 2 3
164 3 4 4 4 4 4 4 4 4 4 4 2 4 4 2 3
165 3 1 1 1 1 3 1 1 1 1 1 1 3 1 3 3
166 3 10 10 5 5 3 5 5 5 5 5 5 3 5 5 3
167 3 1 1 1 1 3 1 1 1 1 1 1 3 1 3 3
168 3 1 1 1 1 3 1 1 1 1 1 1 3 1 3 3
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
163 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
164 4 4 4 4 4 4 5 4 4 4 4 4 4 4 4 4 4 4 4
165 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
166 5 5 5 5 3 5 5 4 4 4 4 4 4 4 4 4 4 4 4
167 1 1 1 1 1 1 1 3 3 3 3 3 3 3 3 3 3 3 3
168 1 1 1 1 1 1 1 3 3 3 3 3 3 3 3 3 3 3 3
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
169 SWEET POTATO, TUBER, YELLOW, 2249 11508 72.9 103 433 0 1.7 0.0 0.0 0.1 0.0 0.0 0.0 0
170 TEA, BEVERAGE, PREPARED WITH 2277 14367 99.7 1 3 0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0
171 TEMPEH, SOYBEAN, MOLD PROCESS 8104 16114 55.0 199 834 0 19.0 0.0 0.0 7.7 1.1 4.3 1.7 0
172 THIAMIN, 1 MG 8112 0 0.0 0 0 0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0
173 TOFU 7245 16127 84.6 76 317 0 8.1 0.0 0.0 4.8 0.7 2.7 1.1 0
174 TOMATO, RIPE OR GREEN, RAW OR 2282 11529 93.8 21 90 0 0.9 0.0 0.0 0.3 0.0 0.1 0.1 0
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
169 24.3 3.0 10 2.8 1.1 0.0 28 55 20 0.5 0.0 0.3 0.21 0.56 10 348 1467 0
170 0.2 0.0 0 0.0 0.1 0.0 2 1 2 0.0 0.0 0.0 0.01 0.22 3 20 0 0
171 17.0 1.4 394 0.0 1.4 0.0 93 206 70 2.3 0.0 1.8 0.67 1.43 6 367 1 0
172 0.0 0.0 0 0.0 0.0 0.0 0 0 0 0.0 0.0 0.0 0.00 0.00 0 0 0 0
173 1.9 1.2 374 0.0 0.7 0.0 105 97 103 5.4 0.0 0.8 0.19 0.61 7 121 0 0
174 4.6 1.1 6 0.0 0.4 0.0 5 24 11 0.5 0.0 0.1 0.07 0.11 9 222 87 0
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
169 25 4.5 0.0 0.07 0.13 0.6 23 0.00 0.24 0.65 21 86 86 126 85 42 14 103 71 112 80 32
170 0 0.0 0.0 0.00 0.00 0.0 0 0.00 0.00 0.01 0 0 0 0 0 0 0 0 0 0 0 0
171 0 0.7 0.0 0.13 0.11 4.6 52 0.40 0.30 0.36 282 770 1002 1636 1125 265 319 1012 733 979 1317 498
172 0 0.0 0.0 1.00 0.00 0.0 0 0.00 0.00 0.00 0 0 0 0 0 0 0 0 0 0 0 0
173 0 0.0 0.0 0.08 0.05 0.2 15 0.00 0.05 0.07 126 330 400 614 532 103 112 393 270 408 538 235
174 19 0.4 0.0 0.06 0.05 0.6 15 0.00 0.08 0.25 6 21 20 31 31 7 11 22 15 22 21 13
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
169 1 1 1 3 1 3 3 1 1 1 1 1 1 1 35 24 1
170 1 1 1 3 1 3 3 1 1 1 1 1 1 1 3 24 1
171 1 1 1 3 1 3 3 1 1 1 1 1 1 33 25 3 1
172 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
173 1 1 1 3 1 3 3 1 1 1 1 1 1 1 25 24 1
174 1 1 1 3 1 3 3 1 1 1 1 1 1 1 23 24 1
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
169 3 1 1 1 1 3 1 1 1 1 1 41 3 1 2 3
170 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
171 3 1 1 1 1 3 1 1 1 1 1 5 3 1 5 3
172 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
173 3 1 1 1 1 3 1 1 1 1 1 13 3 1 2 3
174 3 1 1 1 1 3 1 1 1 1 1 41 3 1 2 3
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
169 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
170 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
171 1 1 1 1 4 1 1 1 1 1 1 1 1 1 1 1 1 1 1
172 99 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
173 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
174 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
175 TORTILLA, MAIZE, LIME-TREATED 2657 18363 44.1 222 931 0 5.7 0.0 0.0 2.5 0.3 1.1 0.6 0
176 TUNA YELLOWFIN, CKD, DRY HEAT 2322 15221 67.1 139 582 139 30.0 30.0 30.0 1.2 0.3 0.4 0.2 58
177 TURKEY, MEAT PLUS S 8066 5166 61.7 208 869 208 28.1 28.1 28.1 9.7 2.8 2.5 3.2 82
178 TURNIP LEAVES, BOILED 1367 11569 93.2 20 85 0 1.1 0.0 0.0 0.2 0.1 0.1 0.0 0
179 TURNIP, ROOT, BLD 2353 11565 93.6 18 75 0 0.7 0.0 0.0 0.1 0.0 0.0 0.0 0
180 VITAMIN A, 100RE 8109 0 0.0 0 0 0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
175 46.6 5.2 480 0.3 1.2 0.0 175 314 65 1.4 0.0 0.9 0.15 0.40 161 154 24 0
176 0.0 0.0 0 0.0 1.7 0.0 21 245 27 0.9 0.9 0.7 0.08 0.02 47 237 20 20
177 0.0 0.0 0 0.0 1.0 0.0 26 203 25 1.8 1.8 3.0 0.09 0.02 68 280 0 0
178 4.4 3.1 42 0.0 1.1 0.0 137 29 22 0.8 0.0 0.1 0.25 0.34 29 203 550 0
179 4.9 2.0 0 0.8 0.6 0.0 22 19 8 0.2 0.0 0.2 0.06 0.10 50 135 0 0
180 0.0 0.0 0 0.0 0.0 0.0 0 0 0 0.0 0.0 0.0 0.00 0.00 0 0 100 0
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
175 0 0.3 0.0 0.11 0.07 1.5 15 0.00 0.22 0.19 42 218 208 711 163 121 105 285 236 294 289 177
176 0 1.1 5.9 0.50 0.06 11.9 4 2.99 0.35 0.21 336 1314 1381 2436 2753 887 321 1170 1012 1544 1794 882
177 0 0.3 0.0 0.06 0.18 5.1 7 0.35 0.41 0.86 311 1227 1409 2184 2557 790 308 1100 1066 1464 1979 845
178 27 1.7 0.0 0.05 0.07 0.4 118 0.00 0.18 0.27 20 63 59 105 74 26 13 70 44 78 72 28
179 12 0.0 0.0 0.03 0.02 0.3 9 0.00 0.07 0.14 7 20 29 26 28 9 4 14 11 23 19 11
180 0 0.0 0.0 0.00 0.00 0.0 0 0.00 0.00 0.00 0 0 0 0 0 0 0 0 0 0 0 0
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
175 1 1 1 3 1 3 3 1 1 1 1 1 1 1 4 24 1
176 4 1 1 1 1 1 1 1 1 1 1 1 1 3 3 3 1
177 1 1 1 1 1 1 1 1 1 1 1 1 1 3 3 3 1
178 1 1 1 3 1 3 3 1 1 1 1 1 1 1 5 24 1
179 1 1 1 3 1 3 3 1 1 1 1 1 1 1 16 24 1
180 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
175 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
176 3 1 1 5 1 1 1 1 1 1 5 1 1 5 2 30
177 3 1 1 1 1 1 1 1 1 1 1 1 1 1 2 13
178 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
179 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
180 3 3 3 3 3 3 3 3 3 3 3 99 3 3 3 3
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
175 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
176 1 1 1 5 5 5 5 1 1 1 1 1 1 1 1 1 1 1 1
177 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
178 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
179 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
180 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
181 VITAMIN B6, 1 MG 8117 0 0.0 0 0 0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0
182 VITAMIN C, 100 M 8115 0 0.0 0 0 0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0
183 VITAMIN D, 10 MC 8110 0 0.0 0 0 0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0
184 VITAMIN E, 10 TE 8116 0 0.0 0 0 0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0
185 WALNUTS, PERSIAN OR ENGLISH 2421 12155 3.7 642 2686 0 14.3 0.0 0.0 61.9 5.6 39.1 14.2 0
186 WATER BUFFALO, ROAS 8065 17161 69.8 131 548 131 26.8 26.8 26.8 1.8 0.6 0.4 0.6 61
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
181 0.0 0.0 0 0.0 0.0 0.0 0 0 0 0.0 0.0 0.0 0.00 0.00 0 0 0 0
182 0.0 0.0 0 0.0 0.0 0.0 0 0 0 0.0 0.0 0.0 0.00 0.00 0 0 0 0
183 0.0 0.0 0 0.0 0.0 0.0 0 0 0 0.0 0.0 0.0 0.00 0.00 0 0 0 0
184 0.0 0.0 0 0.0 0.0 0.0 0 0 0 0.0 0.0 0.0 0.00 0.00 0 0 0 0
185 18.3 4.8 1440 2.1 1.9 0.0 94 317 169 2.4 0.0 2.7 1.39 2.90 10 502 12 0
186 0.0 0.0 0 0.0 1.4 0.0 15 220 33 2.1 2.1 2.5 0.18 0.02 56 313 0 0
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
181 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
182 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
183 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
184 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
185 1 1 1 3 1 3 3 1 1 1 1 1 1 1 28 24 1
186 4 1 1 1 1 1 1 1 1 1 1 1 1 3 3 3 1
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
181 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
182 3 3 3 3 3 3 3 3 3 3 3 3 3 99 3 3
183 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 99
184 3 3 3 3 3 3 3 3 3 3 3 3 3 3 99 3
185 3 1 1 1 1 3 1 1 1 1 1 1 3 1 21 3
186 3 1 1 1 1 1 1 1 5 1 1 5 5 5 5 5
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
181 3 3 3 3 3 99 3 3 3 3 3 3 3 3 3 3 3 3 3
182 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
183 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
184 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
185 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
186 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
187 WATERMELON, RAW 7290 9326 91.5 32 132 0 0.6 0.0 0.0 0.4 0.2 0.0 0.1 0
188 WHEAT BRAN, CRUDE 439 20077 9.9 216 902 0 15.6 0.0 0.0 4.3 0.6 2.2 0.6 0
189 WHEAT FLOUR, WHITE (70-75% EX 7300 20081 11.9 364 1525 0 10.3 0.0 0.0 1.0 0.2 0.4 0.1 0
190 WHEAT FLOUR, WHOLEGRAIN (100% 7310 20080 10.3 339 1420 0 13.7 0.0 0.0 1.9 0.3 0.8 0.2 0
191 WHEAT, WHOLEGRAIN, PARBOILED, 8014 20013 77.8 83 349 0 3.1 0.0 0.0 0.2 0.0 0.1 0.0 0
192 WINE, TABLE 11.5 ALCOHOL 401 14084 88.9 70 294 0 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
187 7.2 0.5 0 3.6 0.3 0.0 8 9 11 0.2 0.0 0.1 0.03 0.04 2 116 37 0
188 64.5 42.8 3011 1.1 5.8 0.0 73 1013 611 10.6 0.0 7.3 1.00 11.50 2 1182 0 0
189 76.3 2.7 282 0.4 0.5 0.0 15 108 22 1.2 0.0 0.7 0.14 0.68 2 107 0 0
190 72.6 12.2 845 0.3 1.6 0.0 34 346 138 3.9 0.0 2.9 0.38 3.80 5 405 0 0
191 18.6 4.5 211 0.2 0.3 0.0 10 40 32 1.0 0.0 0.6 0.08 0.61 5 68 0 0
192 1.4 0.0 0 0.0 0.2 9.3 8 14 10 0.4 0.0 0.1 0.01 0.15 8 89 0 0
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
187 1 1 1 3 1 3 3 1 2 2 2 1 1 1 3 24 1
188 1 1 1 3 1 3 3 1 1 1 1 1 1 1 23 24 1
189 1 1 1 3 1 3 3 1 1 1 1 1 1 1 23 24 1
190 1 1 1 3 1 3 3 1 1 1 1 1 1 1 23 24 1
191 1 1 1 3 1 3 3 1 1 1 1 1 1 1 4 24 1
192 1 1 1 3 1 3 3 1 1 1 1 1 1 1 3 24 1
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
187 3 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
188 3 1 1 1 1 3 1 1 1 1 1 3 3 1 1 3
189 3 1 1 1 1 3 1 1 1 1 1 3 3 1 1 3
190 3 1 1 1 1 3 1 1 1 1 1 3 3 1 1 3
191 3 1 1 1 1 3 1 1 1 1 1 3 3 1 4 3
192 4 1 1 1 1 3 1 1 1 1 1 1 3 1 2 3
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
187 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
188 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
189 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
190 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
191 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
192 1 1 1 1 1 1 1 3 3 3 3 3 3 3 3 3 3 3 3
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL
193 YAM, WHITE, TUBER, CKD 7235 11602 74.2 97 406 0 2.1 0.0 0.0 0.1 0.0 0.1 0.0 0
194 YEAST COMPRESSED 7400 18374 69.0 105 439 0 8.4 0.0 0.0 1.9 0.2 0.0 1.0 0
195 YOGURT, WHOLE COW MILK 8101 1116 89.1 60 251 60 3.1 3.1 0.0 4.0 2.6 0.1 1.1 13
OBS CHO DFIBER PHYTATE SUCROSE ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA
193 22.9 1.2 50 0.4 0.8 0.0 8 39 26 0.8 0.0 0.5 0.17 0.24 3 303 0 0
194 18.1 9.3 0 0.0 1.8 0.0 19 336 40 3.3 0.0 10.0 0.15 0.20 30 601 0 0
195 3.0 0.0 0 0.0 0.7 0.0 121 95 12 0.1 0.0 0.6 0.01 0.00 46 155 30 30
OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP THR ILE LEU LYS MET CYS PHE TYR VAL ARG HIS
193 12 4.6 0.0 0.10 0.03 0.6 16 0.00 0.23 0.31 12 52 50 94 58 20 18 69 39 60 124 33
194 0 0.1 0.0 1.88 1.13 12.3 785 0.00 0.43 4.90 106 435 476 668 690 166 112 407 345 512 462 217
195 1 0.1 0.0 0.03 0.14 0.1 7 0.37 0.03 0.39 20 142 189 350 311 102 30 189 175 287 104 86
OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH
193 29 29 4 3 29 3 3 29 1 1 1 3 4 29 35 24 29
194 1 1 1 3 1 3 3 1 1 1 1 1 1 1 3 3 1
195 10 10 4 10 10 10 10 10 4 4 4 1 10 3 3 3 1
OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD
193 3 29 29 29 29 3 29 29 29 29 29 1 3 1 2 3
194 3 1 1 1 1 3 1 1 1 1 1 3 3 3 21 3
195 3 1 1 1 1 3 1 1 1 1 1 1 1 1 2 5
OBS STHIA SRIBO SNIACIN SFOLATE SVITB12 SVITB6 SPANTO STRP STHR SILE SLEU SLYS SMET SCYS SPHE STYR SVAL SARG SHIS
193 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
194 1 1 1 1 3 1 1 1 1 1 1 1 1 1 1 1 1 1 1
195 1 1 1 1 1 1 1 1 1 1 1 1 1 5 1 1 1 1 1
Attachment A: Key to Source Codes for Nutrient Values
3. Assumed zero
10. Gopalan, C., Rama Sastri, B. V., Balasubramanian, S. C., Narasinga Rao, B. S.,
Deosthale, Y. G., Pant, K. C. Nutritive Value of Indian Foods. Hyderabad - 500
007, India: Siddamsetty Press. 1989
11. Leung, W. W., Busson, F., Jardin, C. Food Composition Table for Use in Africa.
Rome: Food and Agriculture Organization of the UN, and Bethesda, Maryland:
U.S.
Dept. of Health, Education, and Welfare. 1968.
12. FAO/USDA. Food Composition Tables for the Near East. Rome: Food and
Agricultural Organization of the UN, and Hyattsville, Maryland: Consumer
Nutrition Center, United States Dept. of Agriculture. 1982.
13. Holland, B., Welch, A. A., Unwin, I. D., Buss, D. H., Paul, A. A., Southgate, D.
A. T., McCance and Widdowson's , The Composition of Foods, Fifth Edition.
Letchworth, United Kingdom: The Royal Society of Chemistry Distribution
Center.
1991
20. Lorenz, K.J., Kulp, K. Handbook of Cereal Science and Technology. New York:
Marcel Dekker, Inc. 1991.
23. Oberleas, D., Harland, B. F. Phytate content of foods: Effect on dietary zinc
bioavailability. Journal of the American Dietetic Association, 79(10): 433-436,
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