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Revised: 8/23/20177/23/97 1

USER'S GUIDE TO THE WORLDFOOD


DIETARY ASSESSMENT SYSTEM, version 2.0
TABLE OF CONTENTS:
Computer Program Operation:
Installation 2
Operation: Quick Start 2
Whats New with Version 2.0 3
Moving around and other helpful hints 5
The Main Menu 7
Convert WorldFood 1.0 files to WorldFood2 7
The Data screen 8
The Diet Entry screen 10
The Analyze diet(s) screen 13
The Browse or export data screen 14
Brief explanation of databases used and generated by WorldFood2 15
The Build cross reference screen 18
The Import food composition table screen 21
The Copy foods from one country to another screen 25
Documentation of Calculations:
Probability of inadequacy 26
Requirement estimates used by the WorldFood2 Program 28
Bio-available iron 32
Bio-available zinc 33
Utilizable protein 34
References for calculations 36
The Food Documentation File - DOCUMENT.DBF
Introduction to the Food Documentation File 37
Sources of Scientific Names 42
Documentation File Examples 43
Consolidated Food List 47
Guidelines for Modifying or Creating a Cross-Reference Index 83
Users Guide to the International Minilist
Introduction 86
Abbreviations Used in the IML Documentation and Database 88
International Minilist Food Item Documentation 91
Composition of the Edible Portion of IML Foods 142
Key to Source Codes for Nutrient Values 175

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.

The WorldFood2 Dietary Assessment System is an evolving program. Feedback on


the program is highly valued and used in planning for future versions.
Revised: 8/23/20177/23/97 2

INSTALLATION:

1. Insert 3 1/2 inch disk into drive A:\ (or B:\)


2. Type A:\install [Enter] (or B:\install [Enter]) from C:\
Typing install will automatically:
A. Result in creation of three directories - C:\WFOOD2,
C:\WFOOD2\FOOD_DBF, and C:\WFOOD2\XREF
B. Decompress and copy the files from the disk into the appropriate directory

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.

1. Type WFOOD2 [Enter], from the C:\ directory

2. Type 1, to select the Enter data option.

3. Type 1, again, to select the Enter ID for NEW subject option. Enter the
subject's data.

4. Press A, to Accept data and proceed.

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.

7. A. Press A, to add foods.


B. Scroll through the box and press [Enter] to select the highlighted food
group.
C. Scroll through the box and press [Enter] to select the highlighted food
item.
D. Enter the amount of food consumed and press [Enter].
E. Scroll through the box and press [Enter] to select the highlighted meal
assignment desired.
Repeat steps 7A-E until finished entering foods.

8. Press R, to Return to the main menu.

9. Press 2, to select the Analyze diet(s) option.

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.
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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.
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WHATS NEW WITH VERSION 2.0

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.

PHILOSOPHY OF THE PROGRAM


The WorldFood2 Dietary Assessment System continues to be based on the
philosophy that the intra-variability of nutrient composition data for little studied
foods is greater than the actual differences of nutrient values between similar
foods. We feel having an accurate and complete set of nutrient values for a small
group of foods (the International Minilist or IML for short), and using these nutrient
values as a basis for deciding nutrient values of similar foods is advantageous over
using questionable or incomplete nutrient composition data for a wide variety of
foods. In the WorldFood2 program, the process of assigning nutrient values for a
food by deciding which foods on the system are similar to that food, or by creating
a recipe from the existing WorldFood2 system foods is called building cross
references. In version 1.0 of this program, the cross reference database was
analyzed to determine the appropriate nutrient values for a food each time that
food was entered into the intake database. This process required a lot of computer
calculations, and caused the program to be very slow at the diet entry step. In
version 2.0, the cross reference database was used to create a food nutrient file. In
the diet entry step of the program, the nutrient file, and not the cross reference
database, is accessed for food nutrient information. This change in programming
style has greatly improved the response speed of the program. However, the user
should be aware that changes s/he makes to cross references will not automatically
be reflected in the diets of subjects which have been entered previous to the
changes. This issue is further discussed in the section titled The Diet Entry screen.

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
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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.

COPY FOODS FROM ONE COUNTRY DATABASE TO ANOTHER


In order to make the WorldFood2 program faster, and to make importing
external food composition tables possible, some of the features of WorldFood 1.0
were omitted. Among these features was the ability to combine food lists from
more than one country when doing the dietary data entry. In writing WorldFood2,
we attempted to get around the loss of this feature by making it possible for users
to access more than one country database at a dietary intake data entry session
(though not simultaneously), and by making it as easy as possible to add foods
from one country database to that of another country. For example, if a user is
entering data for a dietary research project conducted in Africa, s/he might want to
access foods from the Senegal and Kenya food databases. The user could initially
use the Kenya database for data entry, and then use the Senegal database for foods
not found on the Kenya database. Additionally, the user could analyze the Kenya
and Senegal databases and determine in advance which foods s/he would need
from these two databases for data entry. S/he could then go to the Copy foods
from one country to another feature and copy the foods needed from the one
database to the other, or s/he could create a new database called Africa and add
foods from both the Senegal and Kenya databases to this new database (this is the
recommended approach).
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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.

NOTE ON PRINTING REPORTS FROM WORLDFOOD


WorldFood2 is a DOS based program. It was not specifically written for
Windows (WorldFood2 was written in FoxPro2.5 for DOS). Though WorldFood2 can
be launched from within Windows, the user should be aware that printing reports
does not always work as expected unless the program is launched from outside of
Windows (from DOS). We apologize in advance for any inconvenience this may
pose.
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NOTE ON USING THE MOUSE WITH WORLDFOOD2.0


WorldFood2 responds best if the user uses the keyboard, rather than the
mouse. Using the mouse can cause certain routines to be bypassed, causing
unexpected errors to occur and unpredictability in the program. Also, using the
mouse can cause the user to get lost during data entry. The next version of
WorldFood will be written with a Windows based program, resulting in better use of
the mouse.

MOVING AROUND IN WORLDFOOD, AND OTHER HELPFUL HINTS

SELECTING MENU ITEMS


All menu items can be selected in one of several ways.
1. The user can use the up and down cursor arrows to highlight the menu item
desired, and then press [Enter] to select it, or
2. The user can press the magenta colored letter for the menu item wanted, or
3. The user can point and click the desired action with the mouse (though this
sometimes results in unexpected results)

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.

'Fill in the blank' type data entry


Fill in the blank data includes data that is user defined or is continuous
(amount of food eaten, subject ID#, date, weight). When the user is in this type of
data field, the blinking cursor
will be visible on the left margin of the field.
If the user types to the end of this type of field, s/he will be automatically
advanced to the next field. Otherwise, the [Tab] key may be pressed to advance to
the next field.

'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
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( ) Male

To select a highlighted radio button Press [Enter]


To move past a radio button Press [Tab]
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A dot in the radio button marks that it has been selected.

( ) 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:

[Tab] Moves one field to the right (usually)


[SHFT-Tab] Moves one field to the left (usually)
[Enter] Moves one field to the right (usually)
[SHFT-Enter] Moves one field to the left (usually)
[Delete] Deletes the character at the cursor
[Spacebar] Inserts a blank at the cursor
[Backspace] Deletes the character to the left of the cursor

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).

The [Esc] key


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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

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

Convert WorldFood 1.0 files to WorldFood2 files

**********************************************************

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.

CONVERT WORLDFOOD 1.0 FILES TO WORLDFOOD2 FILES


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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

The Data Screen is the screen used for entering data specific to the individual
(ID, age, weight, etc.). It contains the following options:

**********************************************************

1. Enter ID for NEW subject


2. Enter ID for EXISTING subject
3. Use pick list to choose EXISTING subject ID

**************************************

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.
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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.
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THE DIET SCREEN

The Diet Screen is the screen used for entering the subjects diet. It contains
the following options:
**********************************************************

1. Enter data for NEW date


2. Enter data for EXISTING date
3. SELECT food database
4. ADD foods
5. Return to Main Menu

**************************************
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:

1. Select the ADD foods option


2. Pick the Food Group to which the food belongs.
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Food Group Examples


Starchy staples Grains, tubers, breads, etc.
Nuts/Seeds/Beans Groundnuts, walnuts, sesame, soybeans, etc.
Fruits/Fruit Juices Oranges, melons, etc.
Vegetables Leaves, pumpkin, flowers, etc.
Dairy/Eggs Milk, cheese, eggs, etc.
Meat/Poultry/Insects Beef, chicken, grubs, etc.
Fish/Shellfish Sardines, shrimp, snails, oysters, etc.
Fats/Oils Soybean oil, margarine, lard, butter, etc.
Sugars/Sweets Sugar cane, syrups, sweet biscuits,
etc.
Beverages Pulque, tea, etc.
Miscellaneous Monosodium glutamate, soy sauce,
spices, etc.
Mixtures Recipes such as crisps, sauces, etc.

3. Highlight the desired food group by moving the cursor or by pressing


the first letter of the food group, then press [ENTER].

4. A list of foods in the selected foodgroup will be generated. Move the


cursor to the desired food in the list and then press [ENTER].

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
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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.
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Vit A Vit A is the field for vitamin A in retinol equivalents contributed


by the food.

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).
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THE ANALYZE SCREEN

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:

1. Choose the SELECT ID option by pressing S or by moving the


highlight bar to this option and pressing [ENTER]
2. Scroll through the list of IDs, and press [ENTER] when the desired ID is
highlighted. The user may jump to different parts of the list by using
the page up and page down keys, or by pressing the first number or
letter of the desired ID (the cursor will move to the first entry in the list
with that letter or number)
3. Scroll through the list of dates, and press [ENTER] when the desired
date is highlighted
4. Select the desired output report by pressing the magenta letter
associated with the option, or by highlighting and then pressing
[ENTER]
a. FOOD list: The food list is the report which contains the list of
foods entered into the program for the sujbects one day diet;
the data are country code, meal code, food code, food name,
gram amount reported, calories, protein, fat and carbohydrate.
(Press F)
b. NUTRIENT totals: The nutrient totals report contains nutrient
data summed for the diet for 47 nutrients, in addition to
utilizable protein, available iron and available zinc. (Press N)
c. Probability of inadequacy: The probability of inadequacy report
contains nutrient data summed for the day for 17 nutrients,
Revised: 8/23/20177/23/97 18

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

If the user selects the FOOD list, NUTRIENT totals, or Probability of


inadequacy options without selecting an ID and date first, the most
recently used ID and date will be used to generate these reports.

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

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

Export, file name:


Documentation file name:

Export, file type: A. Comma delimited


B. Tab delimited
C. Fixed column
D. Space delimited
E. Database format (DBF)
Revised: 8/23/20177/23/97 19

Zap this database


***********************************************************************

To select a database to view (Browse) or export data:


1. Press S, to choose the Select a database option.
2. Scroll through the list of databases, and press [Enter] to select the
highlighted database.
The C:\WFOOD2 directory is the directory which is automatically open when
the Select a database option is chosen. This directory contains the following
WorldFood2 databases:

Database Name Database Description


CONVERT.DBF A file used in the conversion of WorldFood1
files to WorldFood2 files
CONVERT2.DBF A file used in the conversion of WorldFood1
files to WorldFood2 files
DATA.DBF The file which contains data related to subject
IDs, such as age, sex, activity levels, etc.
DATE.DBF A file which contains the dates of recalls for
the most recently used subject ID.
DAY_NUTS.DBF The file which contains nutrient intake data,
summed by ID and date. This file includes
bio-available iron, bio-available zinc and
utilizable protein.
DIET.DBF The food intake file, with nutrient data for
each food. Contains all foods for all days for
all subjects. This file tends to be very large.
FF_STXR.DBF A template file used by WorldFood2 (this file
normally contains no data).
IML.DBF The International Minilist file. This is the food
composition database which is the basis for
all country specific WorldFood2 food
composition databases.
MEALNUTS.DBF The file which contains nutrient intake data,
summed by ID, date, and meal code. This file
includes bio-available iron and bio-available
zinc.
PROBCNUT.DBF The file which contains the calculated
standards (based on age, sex, weight,
nutrient intake, and pregnancy or lactation
status) for each subject ID and day of intake.
This file is based on DATA.DBF,
DAY_NUTS.DBF, and PROBRNUT.DBF, and is
used to generate the probability of
inadequacies which are in file PROB_DEF.DBF.
PROBRNUT.DBF The file which contains the generic standards
(based on age, sex and pregnancy or
lactation status) used to calculate
PROBCNUT.DBF.
Revised: 8/23/20177/23/97 20

PROB_DEF.DBF The file which contains the probability of


inadequacy for each subject and day of
nutrient intake. This file is based on
PROBCNUT.DBF and DAY_NUTS.DBF. Please
note: If a subject has a 1 in the field
WARNING, it means that the probability of
inadequacy has not been calculated due to
missing information, or due to the young age
of the subject (probability of inadequacy is
not calculated on subjects less than 1 year
old).
WFOOD1.DBF A file used in the conversion of WorldFood1
files to WorldFood2 files

Country specific food composition databases and country specific cross


reference databases are not in the C:\WFOOD2 directory. These databases are
contained in the C:\WFOOD2\FOOD_DBF and C:\WFOOD2\XREF directories,
respectively. In order to gain access to these databases, the user should scroll to
[FOOD_DBF] or [XREF] towards the top of the list of databases and then press
[Enter] to select the desired directory. To return to the C:\WFOOD2 directory, the
user should scroll to the top of the database list, until the [..] symbol is highlighted,
and press [Enter].
Once a database is selected, the name of the database should appear in the
top right hand corner of the screen.

To view the contents of the database:


1. Press o to select the Browse option.
2. Press [Ctrl]-[F1] to switch to the database editing area at the bottom of the
screen.

While in the database editing area, the user may choose to do any of the
following:

a. Correct/edit values in the open database by moving to the desired


field and typing.
b. Undo changes to a field by pressing [Ctrl]-Z
c. Cut selected text by pressing [Ctrl]-X
d. Copy selected text by pressing [Ctrl]-C
e. Paste text by pressing [Ctrl]-V
f. Select all text in a field by pressing [Ctrl]-A
g. Delete data from the cursor to the end of the field by pressing [Ctrl]-Y
h. Find specific values or text strings by pressing [Ctrl]-F, to open the
find dialogue.
i. Find the values or text strings again by pressing [Ctrl]-G
j. Replace values and find again by pressing [Ctrl]-E
k. Mark a record for deletion, or un-mark a record for deletion by
pressing [Ctrl]-T (if a record is marked for deletion, a small magenta
dot will appear on the extreme left hand margin of the record).
l. Add a blank record to the database by pressing [Ctrl]-N.
Revised: 8/23/20177/23/97 21

The user should be especially careful while in the database editing


area not to make unwanted changes to the databases.

3. Press [Ctrl]-[F1] again to exit the database editing area and return to the
Browse or export data screen.

To export the database:


From the Browse or export data screen
1. Press x to select the Export option
2. Type in the name to be given to the exported file after the prompt Export file
name:.
The user may also specify a path, or location, for the file (eg. If the user
would like to export the data to a directory previously created called
C:\WF_EXP, s/he could call the file C:\WF_EXP\DIETDAT1.TXT).
3. Type in a name to be given to the documentation file after the prompt
Documentation file name:. The documentation file is automatically created
at the same time the export data fiel is created. This file specifies the field
names, data types and sizes, and also the order of the fields. The user
should inspect this file prior to attempting to import the data to a mainframe
platform or before importing one of the delimited file formats to another
program.
4. Select the file format for the export file
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. This file format is recommended.
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. This file format is recommended. Be
sure to use file names which are different from the file names of the
databases used by WorldFood2 for this type of file, or else be sure to
export to a directory other than C:\WFOOD2.

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

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

Food code: Add another IML component


Food name: FINISHED adding/editing comp.

IML components: Food groups:


(list) (list)

Factor:

***********************************************************************

It is recommended that the user review DOCUMENT.DBF, IML.DBF, and at


least one other country specific cross reference database before adding or editing
cross references. DOCUMENT.DBF is a database file which is on the WorldFood2
Documentation disk. This database file contains important classifying and
identifying information about all of the foods in the WorldFood2 country specific
databases. IML.DBF is the database file for the International Minilist (IML). It is the
food composition table that is used to compute the six country specific food
composition tables. IML.DBF is located in the C:\WFOOD2 directory. The cross
reference databases are in the C:\WFOOD2\XREF directory. To review these
databases, it is best to export them to another program (such as Excel, which will
read DBF files), index them, and then print them out. It is recommended that the
cross reference database be indexed on the field fcode, that the document database
be indexed on the fields cntry_code and food_code, and that the IML be indexed on
the field iml_code or name to make reviewing them easier.

To ADD a new XREF:


1. Press A to select the ADD a new XREF option
After pressing A the user is given the option to create a new cross reference
database.
Creating a new cross reference database
Revised: 8/23/20177/23/97 24

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).

Selecting an already existing cross reference database


a. Answer N if a cross reference database already exists for the country
or project of interest.
b. Scroll through the list of databases, and press [Enter] to select the
highlighted database.

Next, information about the food and cross reference is entered:


2. Enter a food code in the space after the food code prompt. The food code
should be alpha-numeric (numeric is preferred, with all food codes containing
the same number of digits, such as 100000-999999 - avoid leading zeros),
and should be unique. If the food code is not unique, the computer will
generate an error message.
3. Provide the food name in the space after the food name prompt, and then
press [Enter]. The food name should be unique (as compared to other food
names in the selected country database), and should fully identify the food.
After pressing [Enter], the cursor will move to the Add another IML
component option.
4. To add an IML component, the user should press [Enter]. After pressing
[Enter], the cursor will move to the IML components food list. This list is
ordered alphabetically.
Revised: 8/23/20177/23/97 25

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:

Starchy staples Grains, tubers, breads, etc.


Nuts/Seeds/Beans Fruits/Fruit Juices
Vegetables Dairy/Eggs
Meat/Poultry/Insects Fish/Shellfish
Fats/Oils Sugars/Sweets
Beverages Miscellaneous
Mixtures

To EDIT an existing XREF:


1. Press E to select the EDIT and existing XREF option. After pressing E, 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 edited. 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 associated cross reference
information will appear on the screen. The name of the food associated with
the food code will appear in the space next to the food name prompt, and the
list of IML components associated with the food code will appear at the
bottom of the screen.
4. To access the list of IML components at the bottom of the screen to edit
factors or mark IML components for deletion the user should press [Ctrl]-[F1].
To add an additional IML component, the user should press [Enter] or I.
Revised: 8/23/20177/23/97 26

5. After editing/updating of the IML components is complete, the user should


select the FINISHED adding/editing components option. If the user is
editing/deleting components in the IML components list at the bottom of the
screen, s/he should press [Ctrl]-[F1], and then press F to select the
FINISHED adding/editing components option. If the cursor is not in the area
at the bottom of the screen, pressing F should select the FINISHED
adding/editing components option. If the user fails to press F when finished
making changes to the food, the changes will not be reflected in the
associated food composition table.
6. At this point, the computer will ask the user if s/he would like to edit the food
group assignments for the food. Respond Y to edit the food group
components, and N to proceed without editing food groups.

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

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

Select import file type:


A. Comma delimited
B. Tab delimited
C. Fixed column
Revised: 8/23/20177/23/97 27

D. Space delimited
E. Dbase IV compatible file
RETURN to Main Menu

***********************************************************************

Before attempting to import a food composition table to WorldFood2, the user


should manipulate the new food composition table to match the following basic
food composition database file structure (some data management skills are
necessary to complete this task):

Field Format and


name: Description width

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

All nutrient field names are consistent with INFOODS


enerc_kca standards. N 5.0
l Kilocalories
a_kcal Kilocalories from animal sources N 5.0
procnt Protein in grams N 6.1
a_protein Protein in grams from animal sources N 6.1
mfp_prote Protein in grams from meat, fish and poultry (does not N 6.1
i include milk and eggs)
fat fat in grams N 6.1
chocdf Carbohydrate by difference in grams N 7.1
fasat Saturated fatty acids in grams N 6.1
fams Mono saturated fatty acids, in grams N 6.1
fapu Poly unsaturated fatty acids, in grams N 6.1
chole Cholesterol in milligrams N 5.0
fib Fiber, method of determination unknown (dietary fiber), N 6.1
in grams
Revised: 8/23/20177/23/97 28

sucs Sucrose in grams N 6.1


phytac Phytate in milligrams N 5.0
vita Vitamin A in retinol equivalents N 6.0
a_vita Animal source vitamin A in retinol equivalents N 6.0
(micrograms)
vitd Vitamin D in micrograms N 5.0
vite Vitamin E in tocopherol equivalents N 6.0
vitc Vitamin C in milligrams N 5.0
thia Thiamin in milligrams N 6.2
ribf Riboflavin in milligrams N 6.2
nia Niacin, preformed in milligrams N 6.1
vitb6 Vitamin B6 in milligrams N 6.2
fol Folate in micrograms N 5.0
vitb12 Vitamin B12 in micrograms N 7.2
pantac Pantothenic Acid in milligrams N 6.2
ca Calcium in milligrams N 6.0
p Phosphorus in milligrams N 6.0
mg Magnesium in milligrams N 5.0
k Potassium in milligrams N 6.0
na Sodium in milligrams N 7.0
fe Iron in milligrams N 6.1
mfp_fe Iron from meat/fish/poultry in milligrams (does not N 6.1
include milk or eggs)
zn Zinc in milligrams N 6.1
cu Copper in milligrams N 6.2
mn Manganese in micrograms N 6.2
trp Tryptophan in milligrams N 6.0
thr Threonine in milligrams N 6.0
ile Isoleucine in milligrams N 6.0
leu Leusine in milligrams N 6.0
lys Lysine in milligrams N 6.0
met Methionine in milligrams N 6.0
cys Cystine in milligrams N 6.0
phe Phenylalanine in milligrams N 6.0
tyr Tyrosine in milligrams N 6.0
val Valine in milligrams N 6.0
arg Arginine in milligrams N 6.0
his Histidine in milligrams N 6.0

C: Character, or alpha-numeric field


N: Numeric field
*
Food groups are defined as follows:

1=Starchy staples 7=Fish/shellfish


2=Nuts/seeds/beans 8=Fats/oils
3=Fruits/fruit juices 9=Sugars/sweets
4=Vegetables 10=Beverages
5=Dairy/eggs 11=Miscellaneous
6=Meat/poultry/insects 12=Mixtures
Revised: 8/23/20177/23/97 29

When importing a comma delimited, tab delimited, fixed column or space


delimited food composition table, it is very important that the fields are in exactly
the same order as the food composition table file structure, described above. For
fixed column files, it is additionally important that each field has the exact same
size and format as defined. For example, protein should be the 11 th variable, and
should be 6 columns wide with 1 significant digit past the decimal point. If
importing from a Dbase IV compatible file (dbf file), the order and sizes of the fields
are not critical, but the field names must be the same as described above.
When analyzing diets using non-WorldFood2 nutrient composition tables,
users should be aware that missing nutrient values can affect the following
calculations:

Bio-available iron: This value is based on meat/fish/poultry protein,


meat/fish/poultry iron, vitamin C, and tannin containing
coffee or tea intake.
Bio-available zinc: This value is based on phytate, calcium and animal
protein intake.
Utilizable protein: This value is based on amino acid and dietary fiber intake.

To import a food composition table to WorldFood2, the user should proceed as


follows:

1. Determine whether to import the file to an existing database or create a new


database (it is recommended to create a new database)
To import to an existing database (The new food composition data will be
appended to the end of the already existing database).
a. Press 1
b. Scroll through the list of already existing databases
c. Press [Enter] to select the highlighted database

To import file to a new database


a. Press 2
b. Press [Enter]
c. Type in a database name which is 8 characters long, or shorter. Do not
include any periods. Do not give the file an extension: The
computer will assign an extension of DBF.
d. Press [Enter]
e. Make a note of the name given to this database, and press any key to
continue. If the error message already exists, overwrite it?
appears, proceed with caution. The name chosen for the new
database is already in use by another food composition database.
Responding Yes, will cause the old database to be replaced with the
new database. Responding No, will cause the computer to proceed to
ask if it should overwrite the indexes which belong to the database.
Respond No to all of these prompts.

2. Select the file format of the file to import.


Revised: 8/23/20177/23/97 30

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

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

Select SOURCE database


Select TARGET database
Create a NEW TARGET database
Continue COPYING foods Enter the food code you would
like
Continue DELETING foods This food to have: ___________
RETURN to Main Menu
Enter the country code you
would like
Find the food you would like to this food to have: ___________
copy or delete and press [ENTER]

Source food list.. Target food list

***********************************************************************

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.

To copy foods to a new food composition table:


4a. Press N to select the Create a NEW TARGET database
4b. Press [ENTER]
Revised: 8/23/20177/23/97 32

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.

Documentation for Additional Calculations

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:

Probability of inadequacy = 1 - PROBNORM [(intake - mean requirement)/ SD of


requirement]
Revised: 8/23/20177/23/97 34

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:

Mean requirement = recommended intake - (2 SD x recommended intake)

If information on the SD of a requirement was not available, an SD of 0.15 (15%)


was assumed.

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

Lact, 6+ 9.3 129 250 1.9 0


mo
Revised: 8/23/20177/23/97 37

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

Age/sex Folat Vita Calc Phos Mag


group e, min ium, phor nesi
ug/k B12 mg/ usm um,
mea SD mea SD mea SD mea SD mea SD
n n n n n
Children ug/k
g
1-1.99 2.5 0.31 0.03 0.00 275 41 275 41 4.8 0.60
5
2-5.99 2.5 0.31 0.03 0.00 312 47 312 47 4.8 0.60
5
6-11.99 2.5 0.31 0.03 0.00 456 68 456 68 4.8 0.60
5
Men ug/d
12-15.99 2.5 0.31 0.77 0.12 750 11 750 11 4.8 0.60
2 2
16-18.99 2.4 0.30 0.77 0.12 750 11 750 11 4.8 0.60
2 2
19-24.99 2.4 0.30 0.77 0.12 525 79 525 79 3.6 0.45
25+ 2.4 0.30 0.77 0.12 525 79 525 79 3.6 0.45
Women
12-15.99 2.5 0.30 0.77 0.12 625 94 625 94 4.8 0.60
16-18.99 2.4 0.30 0.77 0.12 625 94 625 94 4.8 0.60
19-24.99 2.4 0.30 0.77 0.12 525 79 525 79 3.6 0.45
25+ 2.4 0.30 0.77 0.12 525 79 525 79 3.6 0.45
Add for ug/d mg/
d
Preg, T2 200 0.31 0 0 16
and T3
Lact, 0- 80 0.23 385 385 60
5.99 mo
Lact, 6+ 80 0.23 385 385 48
mo
Revised: 8/23/20177/23/97 40

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

In general, the probability of inadequacy calculation is very sensitive to the


magnitude of the mean requirement, but not very sensitive to the magnitude of the
SD of the requirement. However, if the SD is used to calculate the mean
requirement (from the recommended intake level), then the magnitude of the SD
becomes very important.

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.

A probability of inadequacy is not calculated for energy intake because the


correlation between energy intake and energy requirement violates the assumption
of independence of these two distributions when performing the probability
calculation.

Bioavailability of Iron and Zinc

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.

To take full advantage of the bioavailability algorithms, it is necessary to correctly


identify the meal at which each food item is consumed because enhancing and
inhibiting factors only affect the bioavailability of minerals consumed at the same
meal. Version 2 of the WorldFood program allows for specification of the meal at
the time the dietary data for an individual are entered.

To perform bioavailability calculations, it is necessary that enhancing and inhibiting


factors, as well as differing forms of the nutrient be carried on the nutrient
database. The WorldFood nutrient database (the International Minilist, IML) contains
values for the following food components that are used in bioavailability
calculations: meat/fish/poultry iron, meat/fish/poultry protein, ascorbic acid,
tea/coffee, phytate, animal protein, and calcium.

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).

2. As described in Murphy et al., 1992, the algorithm to calculate the availability of


non-heme iron is based on procedures suggested by Monsen et al., 1978, but
applied to the range of availability figures (5% to 15%) suggested by FAO/WHO,
1988. The concentration of the enhancing factors (per 1000 kcal in the meal) was
calculated from the Monsen et al. data so the algorithm could be applied across a
variety of age and sex categories, not just for adult women.

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).

The probability of inadequacy at the level of preventing anemia also is calculated,


by assuming a 50% higher absorption (7.5% to 22.5%, as recommended by
Revised: 8/23/20177/23/97 44

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.

2. Two levels of availability were estimated by an FAO/WHO/IAEA committee


(1996): for persons with basal status (negligible stores but no functional
impairment) and for those with normative status (maintenance of a reserve-
adaptive capacity). The percent absorption of zinc is slightly lower for
persons in normative status. The following table is used to calculate base
availability using estimates from FAO/WHO/IAEA, 1996.

Basal Normative
requirement requirement
Phytate:zinc % %
molar ratio
0-5 55 50
5-15 35 30
15-30 15 15
>30 10 10

3. These availability percents were then modified depending on the animal


protein and calcium that was present in the meal. If animal protein exceeded
16 g/1000 kcal, the absorption was increased by 5 percentage points (e.g.,
from 10% to 15%). If calcium in the meal was between 500 and 750
mg/1000 kcal, 5 percentage points were subtracted from the availability
(e.g., reduced from 15% to 10%). If calcium in the meal exceeded 750
mg/1000 kcal, 10 percentage points were subtracted from the availability
(e.g., reduced from 20% to 10%). However, no absorption percent was
allowed to fall below 10% or rise above 50% (normative) or 55% (basal).

Utilizable Protein:

Protein requirement estimates are expressed in terms of reference quality protein


(e.g., egg or milk), which is referred to here as utilizable protein. Thus, before
comparison to the requirement estimates, actual intakes must be adjusted to
account for amino acid composition and digestibility:

Utilizable protein intake = observed intake x amino acid score x relative


digestibility.
Revised: 8/23/20177/23/97 45

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

Amino acid Preschool Schoolchil Adult


child d

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:

Digestibility = 1 - (0.1 x dietary fiber/dietary protein)

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

References and sources of nutrient requirements

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. 1967. Requirements of vitamin A, thiamine, riboflavin, and niacin: report


of a joint FAO/WHO expert group. Rome: FAO. (Source of thiamin, riboflavin, and
niacin requirements.)

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.)

FAO/WHO/UNU. 1985. Energy and protein requirements. Geneva: WHO. (Source of


protein 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.)

National Research Council. 1986. Nutrient adequacy: assessment using food


consumption surveys. Washington DC: National Academy Press.

National Research Council. 1989. Recommended dietary allowances. 10th ed.


Washington DC: National Academy Press. (Source of magnesium and vitamin E
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

INTRODUCTION TO THE FOOD DOCUMENTATION FILE

Each food listed in the World Food Program is described in the Documentation
File by the following fields:

FIELD NAME DESCRIPTION


CNTRY_CODE Country Code
FOOD_CODE Food Code #
FOOD_GRP_1 Food Groups
FOOD_GRP_2 "
FOOD_GRP_3 "
FREQUENCY Frequency
NAME_LOCAL Local Name
NAME_ENGLI Name in English
NAME_SCIEN Scientific Name
MATURITY Maturity
COLOR Color
PART_CONSU Part Consumed
WEIGH_FORM Weighed Form
PROCS_PREP Processing/Preparation
FOOD_OTHER Food Other notes

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

II. FOOD CODE NUMBER


Each food within a country has a food code, used for identification. The
coding scheme was developed by the personnel conducting each diet survey, and
varies across the six locations. This country specific code is not used by the
WorldFood program.

III. FOOD GROUPS


Each food is assigned to at least one of the food groups defined below. Some
foods will have more than one food group assignment (up to three are possible) to
facilitate finding foods that might logically be classified in multiple groups. For
Revised: 8/23/20177/23/97 49

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.

1. Starchy Staples Grains, bread, roots, and tubers (potatoes, cassava,


cocoyam, etc.), pasta, immature maize, plantain,
breadfruit, baobab pulp and baobab meal, popcorn.

2. Legumes/Nuts/Seeds Mature and immature legumes and legume


products such as tofu, and foods commonly
referred to as nuts and seeds.

3. Fruits and Fruit Juices Foods commonly referred to as fruits including


avocado. Does not include tomato.

4. Vegetables Foods commonly referred to vegetables, leaf and


dried spices, roots and tubers (potatoes, including
french fries, etc.), immature maize, immature
legumes, olives, avocado, flowers, fresh and dried
chiles, seaweed, and fungi (e.g., mushrooms).

5. Dairy/Eggs Milk, milk products, including sweetened


condensed milk, custards, ice cream, sherbet,
infant formula, eggs and milk from all animals, and
butter of animal Origin.

6. Meat/Poultry/Game/Insects Foods commonly referred to as meat,


poultry, game, reptiles, insects and their
respective broths.

7. Fish/Shellfish Foods commonly referred to as fish, shellfish, and


their respective broths.

8. Fats/Oils Foods which are greater than 65% fat, including


mayonnaise, fats of animal origin, and butter. Does
not include avocado or olives.

9. Sugar/Sweets Foods commonly referred to as sweets, including


custard, ice cream, sherbet, jello, jellies, candy,
and baked desserts such as cookies, cake, and
pies.

10. Beverages Items commonly referred to as beverages,


including coffee with or without sugar and milk, tea
with or without sugar or milk, alcoholic beverages,
herb teas, soft drinks, grain-based drinks, drinks
made from sap, and items which are used for the
sole purpose of creating a beverage drink (e.g.,
coffee powder).
Revised: 8/23/20177/23/97 50

11. Spices/Miscellaneous Dried spices (including dried chiles), bouillon


powder/cubes, snacks such as potato chips, taro
chips, crackers which are not sweet biscuits, herb
teas, chocolate and cocoa powder, chocolate
tablets, chocolate milk powder, flowers, biscuits,
baking powder, popcorn, soy sauce, etc.

12. Mixtures Foods which are a combination of other foods


(recipes), sauces, soups, and infant formula and
infant cereal. Does not include foods with only fat
or spices added (e.g., fried beans are with
legumes), or beverages with sugar and/or milk
added.

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.

VI. NAME IN ENGLISH


This is the name that is shown on the food list screen on the WorldFood
Program. These names were derived by editing or translating local names into an
English name that would be easily
understood. In general, British rather than American names were used when the
two differed. When an English translation is not available, the name consists of the
basic food type in English and the local word. For example, "FISH, PEPETEK" or
"BANANA, JEKLEK" are names that include Indonesian words since the English
equivalent of these species were not found. Local names are also included in
parenthesis at the end of the English name when they are needed for clarification.
Each food name within a country is unique. Descriptors are included with the
name only when needed to distinguish it from other foods in that country.

VII. SCIENTIFIC NAME


For further identification of a food, the scientific name is provided when
available. The primary source for these are the FAO Food Composition Tables for
the appropriate areas of the world. For a more complete listing of sources, see
Appendix A.

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

XI. WEIGHED FORM


One of the most important fields, WEIGHED FORM describes the state the
food must be in when the amount consumed is specified. It is crucial that the form
of the weighed food be correct, in order to correctly match the nutrient values that
have been assigned to it by the WorldFood Program. The specification was derived
from the form the food was in when it was weighed for the original diet survey.
The terms used and their meanings are as follows:

RAW-EP Raw or uncooked, edible portion; the amount of food entered on


the WorldFood Program should be the weight before being
cooked and should only be the part of the food that is eaten
excluding any refuse such seeds, skin (if not eaten), bones, etc.

RAW-AP Raw or uncooked, as purchased; the amount of food entered


should be the weight before cooking and should include the
weight of the refuse such as seeds, peel, shells, bones, etc.

COOKED-EP Cooked, edible portion; the amount of food entered should be


the weight after cooking and should only be the part that is
eaten excluding any refuse such seeds, skin (if not eaten),
bones, etc.
Revised: 8/23/20177/23/97 53

COOKED-AP Cooked, as purchased; the amount of food entered should be


the weight after cooking and should include the weight of the
refuse such as peel, bones, etc.

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.

XII. PROCESSING AND PREPARATION


This field describes the form the food will be in when it is consumed and
includes processing of the food that may have been done prior to purchasing such
as "HYDROGENATED" or SALTED". Preparation that has been or will be done in the
home is also included and most often is simply stated as "COOKED". Terms for
processing and preparation are separated by a slash (/).

XIII. FOOD OTHER NOTES


When more detailed explanations of items in other fields are needed, an
asterisk is placed in that field and means that the FOOD_OTHER field should be
consulted. This field also contains OTHER NAMES used for the food and additional
notes that further identify the food. Often preparation methods are included here in
greater detail.

SOURCES FOR SCIENTIFIC NAMES

KENYA

Food Composition Tables for Use in Africa, U.S. Dept. of Health, Education and
Welfare and FAO, 1968.

Tables of Representative Values of Foods Commonly Used in Tropical Ccountries,


B.S. Platt, 1962.

MEXICO

INCAP-ICNND Food Composition Table for Use in Latin America, 1961.

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.

Vegetables of the Dutch East Indies, Jacob Jonas Ochse, 1931.

Local Common Names of Indonesian Fishes, Walter H. Schuster, 1952.

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

DOCUMENTATION FILE EXAMPLES

CC# NAME IN ENGLISH


FOOD# LOCAL NAME
SCIENTIFIC NAME
________________________________________________________________
6 BANANA, JEKLEK Maturity: 0
10709 PISANG JEKLEK Color:
MUSA SPP. Weighed Form: RAW-EP
Freq.: 26 Part Consumed: FRUIT
Processing/Preparation:
Food group assignments: 3 0 0

IML Code #: 141


Factors: 1.00
________________________________________________________________
3 BEAN, KIDNEY Maturity: 2
160820 KIDNEY BEAN Color:
PHASEOLUS VULGARIS Weighed Form: RAW-AP, DRIED
Freq.: 36 Part Consumed: BEAN
Processing/Preparation: COOKED
Food group assignments: 2 0 0

IML Code #: 7005


Factors: 2.64
________________________________________________________________
5 BEEF, W/BONE Maturity: 0
2100 BOEUF avec os Color:
BOS TAURUS/B. INDICUS Weighed Form: RAW-AP
Freq.: 138 Part Consumed: FLESH
Processing/Preparation: COOKED
Food group assignments: 6 0 0

IML Code #: 8068


Factors: 0.60
________________________________________________________________
4 BUTTER, BUFFALO, CLARIFIED Maturity: 0
AG GHEE, BUFFALO Color:
BULBUS BUBALIS Weighed Form: RAW-EP
Freq.: 61 Part Consumed:
Processing/Preparation: CLARIFIED
Food group assignments: 5 8 0

IML Code #: 505


Factors: 1.00
Revised: 8/23/20177/23/97 56

________________________________________________________________
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

IML Code #: 513


Factors: 1.00
________________________________________________________________
3 CARROT, ORANGE, PICKLED Maturity: 0
231412 CARROT (ORANGE) Color:
DAUCUS CAROTA Weighed Form: COOKED-AP
Freq.: 55 Part Consumed: ROOT
Processing/Preparation: PICKLED/COOKED
Food group assignments: 4 0 0

IML Code #: 620 7210


Factors: 0.87 0.01
________________________________________________________________
1 CASSAVA, COOKED Maturity: 0
511 CASSAVA, COOKED Color:
MANIHOT ESCULENTA Weighed Form: COOKED-EP
Freq.: 89 Part Consumed: ROOT
Processing/Preparation: BOILED
Food group assignments: 1 4 0

IML Code #: 7025


Factors: 1.00
________________________________________________________________
6 COCONUT, MATURE, MEAT Maturity: 2
206 KELAPA TUA DAGING Color:
COCOS NUCIFERA Weighed Form: RAW-EP
Freq.: 111 Part Consumed: FRUIT
Processing/Preparation:
Food group assignments: 3 2 0

IML Code #: 789


Factors: 1.00
________________________________________________________________
Revised: 8/23/20177/23/97 57

________________________________________________________________

6 FISH, PEPETEK, SALTED Maturity: 0


378 IKAN ASIN PEPETEK Color:
CLENOPS VITATUS Weighed Form: RAW-EP
Freq.: 3 Part Consumed: FLESH
Processing/Preparation: SALTED/COOKED
Food group assignments: 7 0 0

IML Code #: 8041 7210


Factors: 0.80 0.05
________________________________________________________________
5 LEAF, BAOBAB, FRESH-EP Maturity: 0
1520 BAOBAB baobab feuilles fraichesColor: DARK GREEN
ADANSONIA DIGITADA Weighed Form: RAW-EP
Freq.: 38 Part Consumed: LEAF
Processing/Preparation: COOKED
Food group assignments: 4 0 0

IML Code #: 8001


Factors: 1.00
________________________________________________________________
1 PIGEON PEAS, GREEN Maturity: 1
432 PIGEON PEAS, GREEN Color:
CAJANUS CAJAN Weighed Form: RAW-EP
Freq.: 204 Part Consumed: BEAN
Processing/Preparation: COOKED
Food group assignments: 2 4 0

IML Code #: 1516


Factors: 1.76
________________________________________________________________
4 POTATO Maturity: 0
VP POTATO Color:
SOLANUM TUBEROSUM Weighed Form: RAW-EP OR COOKED-
EP
Freq.: 8 Part Consumed: ROOT
Processing/Preparation: COOKED
Food group assignments: 1 4 0

IML Code #: 1786


Factors: 1.00
Revised: 8/23/20177/23/97 58

________________________________________________________________
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

IML Code #: 1420


Factors: 1.00
________________________________________________________________
6 RICE, PLAIN, BOILED Maturity: 0
3 NASI LIWET Color:
ORYZA SATIVA Weighed Form: COOKED-EP
Freq.: 9515 Part Consumed: GRAIN
Processing/Preparation: BOILED
Food group assignments: 1 0 0

IML Code #: 7200


Factors: 1.00
________________________________________________________________
3 SESAME SWEETS Maturity: 0
216020 SESAME SWEETS Color:
Weighed Form: READY TO CONSUME
Freq.: 67 Part Consumed:
Processing/Preparation:
Food group assignments: 9 2 12

IML Code #: 505 2230 7020 7221


Factors: 0.18 0.17 1.40 0.25
________________________________________________________________
6 TEMPEH, SOYBEAN Maturity: 0
214 TEMPE KEDELE MURNI Color:
GLYCINE MAXIMUS Weighed Form: RAW-EP
Freq.: 1426 Part Consumed:
Processing/Preparation: FERMENTED W/MOLD*
Food group assignments: 2 0 0

IML Code #: 8104


Factors: 1.00
________________________________________________________________
Revised: 8/23/20177/23/97 59

CONSOLIDATED FOOD LIST

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.

C#: 1=Kenya 2=Mexico 3=Egypt 4=India 5=Senegal 6=Indonesia

C# English Food Name Local Food Name


5 African Fan Palm Fruit Piloncillo
5 African Fan Palm Shoots Miel De Abeja
5 African Locust Bean Pulp, Dried Aceitunas
5 African Locust Bean Pulp, Fresh Ciruela Pasa
5 African Locust Bean, Fermented, Dried Chile Chipotle (Enlatado)
6 Agar Jelly Chile Jalapeno-Escabeche
5 Aisen Berries Chile Jalapeno-Rajas
5 Alcohol, Local Chile Serrano-Escabeche
2 Almonds Chocolate C/Azucar
6 Amaranth, Raw Chocolate S/Azucar
6 Amaranth, Red Choco Milk
6 Ambarella, Ripe Duraznos (En Almibar)
6 Ambarella, Unripe Gelatina De Agua
3 Ammonium Salt Gelatina (En Polvo)
1 Animal Fat Mermelada (Promedio)
3 Anise Tea Mayonesa
2 Aniseed Nieve (De Fruta)
6 Ant, Flying White Pasas (S/Semilla)
4 Apple Pina (Jugo)
6 Apple Salchichas
3 Apple Charritos
6 Apple, Malay Rose Flan De Leche
4 Apple, Sugar Papas Fritas
6 Apple, Sugar Tamal Sin Carne
6 Apple, Water Chocolate En Polvo
2 Apple, White Cerelac
3 Apricot Cereal Proteinado
Revised: 8/23/20177/23/97 60

3 Apricot Juice Vegetales Con Higado Y T.


6 Arrowroot, Dry Zanahorias
6 Arrowroot, Starch Pollo Con Vegetales Y Cereales
2 Artichoke Jugo De Pina Naranja Y Platano
3 Artichoke Peras
5 Ashes, Plant Pastel
6 Asparagus, White, Fresh Mole
2 Avocado Sopa De Pasta
1 Avocado Enchiladas
6 Avocado Paleta De Agua
5 Avocado Paleta De Dulce
1 Baking Powder Caldo De Pollo
3 Baking Soda Tequesquite
6 Balsam Pear, Ulo, Raw Frijoles Cocidos
6 Balsam Pear, White, Raw Gorditas De Elote
5 Bambara Groundnut, Dried, Powdered Caldo De Res
5 Bambara Groundnut, Fresh Pescado Al Horno
6 Bamboo Shoot, Raw Pollo Con Mole Verde
3 Banana Papas Con Salsa Verde
3 Banana Flavor
6 Banana Flower Heart Frijoles Fritos
6 Banana, Ambon Hong, Ripe Huevos Revueltos
6 Banana, Angle Arroz Frito
5 Banana, Fresh-Ap Arroz (Cocido Guisado)
5 Banana, Fresh-Ep Atole De Masa
6 Banana, Gold Guajolote Con Mole
6 Banana, Gros Michel Salsa Verde
6 Banana, Gros Michel, Raw Pollo Con Chile Rojo
6 Banana, Jambe Consume De Borrego
6 Banana, Jeklek Cafe Con Leche
6 Banana, Kele Agua De Limon
6 Banana, King Torta De Habas
6 Banana, King, Jackfruit, Raw Aguamiel
6 Banana, King, Jackfruit, Ripe Cerveza
6 Banana, King, Lemongrass Horchata (De Arroz)
6 Banana, King, Raw/Unripe Cebada (Agua Fresca)
6 Banana, King, Twin Pulque
6 Banana, King, Twin, Raw Refresco (Promedio)
6 Banana, King, Uli Vino Dest. (45% Alcohol)
6 Banana, King, Wood Apple, Ripe Vino Dest. (10% Alcohol)
6 Banana, Kreak, Ripe Polvo Para Refresco
1 Banana, Large, Ripe Arroz
1 Banana, Large, Unripe Arroz (Harina De)
6 Banana, Potho Avena
6 Banana, Potho, Raw Centeno
6 Banana, Prasmen Maiz Amarillo
6 Banana, Prasmen, Raw Maiz Blanco
6 Banana, Pulut Maiz Cacahuatzintle
6 Banana, Rama Maiz Negro
6 Banana, Rayap, Ripe Maiz Palomitas
1 Banana, Ripe Atole Simple
Revised: 8/23/20177/23/97 61

4 Banana, Ripe Harina Mixtamalizada


1 Banana, Roasted Harina Sin Cal
6 Banana, Santen Hojuelas (No Suplemen)
6 Banana, Sour, Ripe Maicena
6 Banana, Stone, Ripe Masa
1 Banana, Unripe Masa (Yucutan)
5 Baobab Leaf, Powdered Pinole Sin Azucar
5 Baobab, Pulp Tortilla (Promedio)
5 Baobab, Pulp, Flour Tortilla (Maiz Negro)
1 Bark Tortilla De Maiz Y Trigo
3 Barley Trigo
2 Barley Drink, Fermented Galleta Dulce
6 Bat, Cave, Meat Galleta Salada
2 Bay Laurel Harina Refinada
4 Bean Cake, Fried Harina 74% Extraccion
2 Bean, Average Harina Para Pan
2 Bean, Black Pan Blanco
2 Bean, Boiled Pan Dulce
2 Bean, Broad Pan De Caja (Enriquecido)
3 Bean, Broad Pan Integral
3 Bean, Broad, Immature Pan Tostado
4 Bean, Cluster Panque (Enriquecido)
4 Bean, Field Pastas
2 Bean, Flour, Instant Canelitas
4 Bean, French Gansito
2 Bean, Fried Pinguinos
2 Bean, Green Snap Tortilla De Trigo
3 Bean, Green Snap Donas
5 Bean, Green Snap, Fresh Palomitas De Maiz
6 Bean, Green Snap, Raw Harina De Hotcakes (?)
2 Bean, Hare's Eye Gallina
4 Bean, Horse Guajolote (Pavo)
1 Bean, Hyacinth, Uncooked Pato
6 Bean, Hyacinth/Field Pollo
6 Bean, Hyacinth/Field, Immature Higado De Pollo
4 Bean, Kidney Carne De Paloma
3 Bean, Kidney Carne De Cerdo C/H
1 Bean, Kidney, Dried, Cooked Carne De Cerdo S/H (Puerco)
1 Bean, Kidney, Dried, Uncooked Carne De Cerdo Grasosa S/H
1 Bean, Kidney, Green, Cooked Carne De Res Gorda S/H
1 Bean, Kidney, Green, Uncooked Carne De Res Gorda C/H
6 Bean, Kidney, Red Carne De Res Magra
2 Bean, Lima Carne De Res Seca Salad
4 Bean, Mung Carne De Carnero Grasosa
6 Bean, Mung, Dry Carne De Carnero Semigrasosa
6 Bean, Mung, Flour Carne De Carnero Magra S/H
4 Bean, Mung, Mashed Or Flour Carne De Carnero Magra C/H
1 Bean, Mung, Uncooked Cecina De Res Fresca Salada
4 Bean, Mungo, Mashed Or Flour Corazon De Res
2 Bean, Navy Chicharron
2 Bean, Pink Chorizo
Revised: 8/23/20177/23/97 62

2 Bean, Plump Reddish-Brown Higado De Cerdo


3 Bean, Runner, Immature Higado De Res
4 Bean, Scarlet Runner Jamon Semigrasosa
6 Bean, Stink, Immature Longaniza
2 Bean, Sulphury Menudo De Res
6 Bean, Uceng Moronga
6 Bean, Velvet Patas De Cerdo
2 Bean, Vetch Patas De Res
5 Bean, White Queso De Puerco
6 Bean, Winged Pinon De Res
6 Bean, Winged, In The Pod, Immature Rinon De Carnero
6 Bean, Yard Long, Immature Tripas De Res
6 Bean, Yard Long, In The Pod, Immature Conejo
2 Bean, Yellow Acociles
6 Beansprout, Cowpea, Raw Atun Enlatado (En Aceite)
6 Beansprout, Mung Bean, Raw Pescado Seco Tipo Bacalao
6 Beansprout, Soybean, Raw Carpa
6 Bee, Larvae Camaron (Fresco Crudo)
6 Beef Camaron (Seco Salado)
6 Beef Fat Camaron (Cocido)
5 Beef Fat Charal Fresco
3 Beef Fat Charal Seco
6 Beef Or Pork Skin, Raw Hueva De Pescado
4 Beef, All Types Langosta Cruda
6 Beef, Blood, Coagulated Mojarra
2 Beef, Bone Marrow Ostiones S/Concha
2 Beef, Broth Pescado Bagre
6 Beef, Corned Pescado Cherna
2 Beef, Dried, Salted Pescado Guachinango
5 Beef, Dried, W/Bone Pescado Lisa
5 Beef, Dried, W/O Bone Pescado Mero
2 Beef, Fatty, W/Bone Pescado Robalo
2 Beef, Fatty, W/O Bone Pescado Seco (T/Charal)
2 Beef, Feet Pescado Sierra
2 Beef, Heart Sardina (En Aceite)
1 Beef, High Fat, Cooked Sardina (En Jitomate)
2 Beef, Innards Trucha (Fresca)
6 Beef, Intestines Barbacoa De Carnero
1 Beef, Intestines & Stomach, Cooked Lange De Borrego
2 Beef, Kidney Rana
2 Beef, Lean Mollejas De Pollo
1 Beef, Lean, Cooked Huevera De Pollo
2 Beef, Liver Ardilla
6 Beef, Liver Medula De Res
5 Beef, Liver Cana De Azucar
1 Beef, Liver, Cooked Capulin
3 Beef, Medium Fat Ciruela Amarilla
3 Beef, Medium Fat, Canned Ciruela Roja
1 Beef, Medium Fat, Cooked Durazno Blanco
1 Beef, Medium Fat, Raw Durazno Amarillo
2 Beef, Raw, Salted Fresa
Revised: 8/23/20177/23/97 63

6 Beef, Spleen Guayaba (Promedio)


2 Beef, Tripe Guayaba Blanca
5 Beef, Tripe Guayaba Roja
5 Beef, W/Bone Higo
5 Beef, W/O Bone Jicama
2 Beer Limon Agrio
1 Beer, Commercial Limon Agrio (Jugo)
1 Beer, Local, Grain Limon Real
1 Beer, Local, Honey Mango (Promedio)
1 Beer, Local, Non-Specific Mango De Manila
5 Beer, Made From Millet Mamey
2 Beet Mandarina
3 Beet, Root Manzana Blanca
5 Beet, Root, Fresh-Ap Melon (Promedio)
3 Beverage (Sahlab) Naranja (Promedio)
2 Beverage Mix Powder Naranja Agria
2 Beverage, Cold Naranja (Jugo De)
5 Beverage, Sweet Papaya
6 Bird, Gizzard Pera
6 Bird, Head Pina
6 Bird, Liver Platano Macho
6 Bird, Meat Platano Tabasco
5 Biscuit Platano (Promedio)
4 Biscuits, Salty Sandia
4 Bitter Melon Tamarindo
1 Black Currant Syrup, Ribena Tejocote
3 Black Tea Tuna C/Semilla (Promedio)
3 Bone Broth Uva
3 Bone Marrow Broth Zapote Amarillo
1 Bones Zapote Blanco
5 Bouillon Cube Zapote Negro
3 Bouillon Cubes, Beef Jamaica (Seca)
3 Bouillon Cubes, Chicken Aceite
2 Bouillon Cubes, Knorr Manteca De Cerdo
2 Bouillon Cubes, White Rose Manteca Vegetal
1 Bouillon Mix, Roiko Mantequilla S/Sal
3 Brain Manteca De Pollo
6 Brain Huevo Entero (Fresco)
5 Bread Clara De Huevo
3 Bread, Baladi, 85% Extraction Yema De Huevo
3 Bread, Crispy French Or Crumbs Huevo De Tortuga
3 Bread, French With Sesame Huevo De Pata
3 Bread, French, 70% Extraction Huevos De Guajalote
2 Bread, Muffin-Like, Enriched Alubias (Promedio)
3 Bread, Rural, Wheat:Corn=1:1 Alverjon
3 Bread, Rural, Wheat:Corn=1:2 Frijol Amarillo
3 Bread, Rural, Wheat:Corn=2:1 Frijol Azufrado
3 Bread, Rural, Wheat:Corn=3:1 Frijol Bayo Gordo
3 Bread, Rural, Wheat:Corn=3:2 Frijol Negro
3 Bread, Rural, Wheat:Corn=4:1 Frijol Ojo De Liebre
3 Bread, Rural, Wheat:Corn=7:1 Frijol (Promedio)
Revised: 8/23/20177/23/97 64

1 Bread, Soda Frijol Rosita


2 Bread, Sweet Garbanzo
3 Bread, Unleavened (Fetir Meshated) Haba Seca
3 Bread, Wheat, Steamed (Mafrouka) Lentejas
2 Bread, White Harina De Frijol Instantanea
1 Bread, White Leche Fresca De Vaca
4 Bread, White Leche Hervida De Vaca
3 Bread, White, Arabic, 70% Extraction Leche Fresca De Cabra
2 Bread, White, Sliced, Enriched Leche Condensada
2 Bread, Whole Wheat Leche Descremada (Polvo)
6 Breadfruit (Kluwih) Leche Evaporada
6 Breadfruit (Sukun) Leche Entera (Polvo)
6 Breadfruit, Seed, Raw Leche Maternizada (Polvo)
2 Broccoli Crema 20%
3 Buns Crema 40%
3 Burghul, Whole Or Ground Queso Amarillo
5 Bushmango, Dried Queso Fresco De Cabra
5 Bushmango, Fresh Queso Fresco De Vaca
6 Butter Queso Holandes
3 Butter Oil (Ghee) Requeson
2 Butter W/O Salt Nata De Leche
3 Butter, Buffalo Or Cow Sal
4 Butter, Buffalo, Clarified Knorr Suiza
5 Butter, Cow, Cooked Rosa Blanca
5 Butter, Cow, Uncooked Knorr Tomate
5 Butter, Shea-Butterseed Pimienta
4 Buttermilk Clavo
5 C.S.M. Canela
2 Cabbage Cafe
5 Cabbage Cedron
6 Cabbage, Chinese, Raw Manzanilla
3 Cabbage, Cooked Hojas De Naranjo
5 Cabbage, Fresh-Ep Hinojo
1 Cabbage, Green, Raw Oregano
3 Cabbage, Pickled Tomillo
3 Cabbage, Raw Semilla Chile
6 Cabbage, Red Or White, Raw Yerbabuena
1 Cabbage, White, Raw Anis
2 Cactus Hojas De Limon
2 Cake Alfalfa
2 Cakes, Little (Twinkies) Laurel
3 Camel Toronjil
5 Camel, Fresh Meat Mirto
6 Candle Nut Ruda
5 Candy Mejorana
3 Candy Arnica
1 Candy, Chocolate Ajonjoli
2 Candy, Hard Almendras
1 Candy, Hard Cacahuate Tostado
6 Candy, Peppermint Nuez De Castilla
6 Canna, A Variety Of, Raw Semilla De Calabaza
Revised: 8/23/20177/23/97 65

3 Cantaloupe Camote (Promedio)


6 Carambola, Sour Finger Papa (Promedio)
3 Caraway Tea Papa Amarilla
3 Carbonated Drink, Non-Alcoh, Ginger Ale Acelga
6 Carbonated Drink, Non-Alcoholic, All Aguacate
1 Carbonated Drink, Non-Alcoholic, Coke Ajo
5 Carbonated Drink, Non-Alcoholic, Coke Alcachofa
3 Carbonated Drink, Non-Alcoholic, Coke Apio
1 Carbonated Drink, Non-Alcoholic, Other Berro
3 Carbonated Drink, Non-Alcoholic, Pepsi Betabel
3 Carcadeh Tea Bledos
3 Cardamon Calabacita
2 Carrot Calabaza Amarilla
2 Carrot, Canned Calabaza Criolla
5 Carrot, Fresh-Ap Calabaza De Castilla
5 Carrot, Fresh-Ep Cebolla Blanca
3 Carrot, Orange Cebolla Morada
3 Carrot, Orange, Pickled Cilantro
1 Carrot, Raw Col
6 Carrot, Raw Coliflor
3 Carrot, Red Chayote Con Espinas
6 Cashew Fruit Chayote Sin Espinas
5 Cashew Fruit Chepil (Chipillin)
1 Cashew Nut Chicharo
6 Cashew Nut Chilacayote
6 Cashew Nut, Raw Chile Chilaca
6 Cassava Pellets Chile Habanero
1 Cassava, Cooked Chile Jalapeno
6 Cassava, Dried Chile Para Rellenar
6 Cassava, Dried, Flour Chile Largo
6 Cassava, Grated Chile Serrano
1 Cassava, Raw Chilillo (Chile De Monte)
5 Cassava, Root, Dried Meal Chile Ancho Seco
5 Cassava, Root, Fresh-Ap Chile Cascabel Seco
5 Cassava, Root, Fresh-Ep Chile Chipotle Seco
6 Cassava, White Chile Guajillo Seco
6 Cassava, Yellow Chile Morita Seco
6 Cassava/Tapioca, Flour Chile Mulato Seco
4 Castor Oil Chile Pasilla Seco
2 Cauliflower Chile Piquin (Seco C/Sem)
3 Cauliflower Ejote
3 Cauliflower, Pickled Elote Amarillo
6 Cauliflower, Raw Elote Blanco
2 Cedron, For Tea Espinaca
2 Celery Epazote
6 Celery Flor De Calabaza
3 Celery Flor De Maguey
2 Cereal, High Protein Guaje Verde (Semilla De)
2 Chamomile, For Tea Haba Verde
3 Chard Hojas De Nabo
2 Cheese, Cottage Hojas De Pata De Paloma
Revised: 8/23/20177/23/97 66

2 Cheese, Cow, Fresh Hojas De Quelite De Trapo


2 Cheese, Edam Hongos (Promedio)
5 Cheese, From Holland Huauzontle
2 Cheese, Goat, Fresh Huitlacoche
3 Cheese, Processed, Hard Jitomate
3 Cheese, Seasoned, Skim Milk (Mish) Lechuga
3 Cheese, Seasoned, Whole Milk (Mish) Lechuga Romana
3 Cheese, Skimmed Malva
3 Cheese, White, Full Cream Nabo
3 Cheese, White, Half Cream Nopales
2 Cheese, Yellow Pepino
2 Cherry-Like Fruit Pimiento Morron Rojo
1 Chewing Gum Quelite
2 Chicken Rabano Chino
6 Chicken Tomate
3 Chicken Verdolaga
3 Chicken Broth Xoconostle
2 Chicken Fat Zanahoria
6 Chicken Fat Zanahoria (Jugo De)
3 Chicken Intestine Brocoli
3 Chicken Leg Vegetales Mixtos
3 Chicken Or Poultry Fat Maize, Green, Raw
2 Chicken W/Green Mole Maize, Green, Cooked
2 Chicken W/Red Chile Maize, Dry, Raw
6 Chicken, Blood, Coagulated Maize, Dry, Cooked
6 Chicken, Brains Maize, Cracked, Raw
2 Chicken, Broth Maize, Cracked, Cooked
6 Chicken, Broth Maize, Flour, Dry
5 Chicken, Clean, Ready To Cook, W/Bone Maize, Flour, Green
1 Chicken, Cooked Maize, Yellow, Raw
5 Chicken, Giblets Maize, Yellow, Cooked
6 Chicken, Gizzard Maize, Yellow, Flour
6 Chicken, Head Millet, Bulrush
6 Chicken, Heart Millet, Finger
2 Chicken, Hen Rice, Raw
2 Chicken, Innards Sorghum, Flour
6 Chicken, Innards Wheat, Flour
6 Chicken, Intestines Porridge, Fermented
6 Chicken, Leg Bean, Kidney, Dry, Raw
2 Chicken, Liver Bean, Kidney, Dry, Cooked
6 Chicken, Liver Bean, Kidney, Green, Raw
6 Chicken, Meat Bean, Kidney, Green, Cooked
2 Chicken, Ovaries Cowpeas, Raw
1 Chicken, Raw Cowpeas, Cooked
6 Chicken, Spleen Cowpeas, Green, Raw
6 Chicken, Thigh Pigeon Peas, Raw
6 Chicken, Wing Pigeon Peas, Cooked
2 Chickpea Pigeon Peas, Green
4 Chickpea Greengram, Raw
3 Chickpea Sweets Bonavist, Raw
4 Chickpea, Green Soybean, Raw
Revised: 8/23/20177/23/97 67

4 Chickpea, Mashed Or Flour Macadamia Nut


3 Chickpea, White, For Cooking Groundnut
3 Chickpea, Yellow Cashew
3 Chicory Queen Nut
3 Chicory, Pickled Cocoyam, Raw
2 Chile, Seeds, Ground Cocoyam, Cooked
2 Chiles, Broad, Dried Cassava, Raw
2 Chiles, Canned Cassava, Cooked
2 Chiles, Chilaca Potato, English, Raw
2 Chiles, For Stuffing Potato, English, Cooked
2 Chiles, Guajillo, Dried Potato, Sweet, Raw
2 Chiles, Havana Potato, Sweet, Cooked
2 Chiles, Jalapeno Yam, Raw
2 Chiles, Jalapeno, Pickled Yam, Cooked
2 Chiles, Jalapeno, Sliced Cabbage, Green, Raw
2 Chiles, Long Cabbage, White, Raw
2 Chiles, Mountain Carrot, Raw
2 Chiles, Mulatto, Dried Chili, Green
2 Chiles, Mulberry, Dried Chili, Red
2 Chiles, Pasilla, Dried Courgette
2 Chiles, Piquin, Dried W/Seeds Cucumber, Raw
2 Chiles, Rattle, Dried Leaf, Cassava
2 Chiles, Serrano Leaf, Taro
2 Chiles, Serrano, Pickled Leaf, Cowpea
2 Chiles, Smoked, Dried Leaf, Pumpkin
4 Chili Powder, Red Spinach Leaf
1 Chili, Green Sukuma Leaf, Raw
4 Chili, Green Sukuma Leaf, Cooked
1 Chili, Red Leaf, Dark
2 Chocolate Mix, Powdered Leaf, Medium
1 Chocolate Mix, Powdered (Bournvita) Leaf, Light
1 Chocolate Mix, Powdered (Milo) Eggplant
6 Chocolate Mix, Powdered (Ovaltine) Leaf, Onion
2 Chocolate Powder Onion Tuber
2 Chocolate Tablet W/O Sugar Pumpkin, Raw
2 Chocolate Tablet W/Sugar Pumpkin, Cooked
3 Chocolate, Plain Tomato, Green
6 Cincau Beverage Tomato, Ripe
2 Cinnamon Avocado
3 Cinnamon Tea Banana, Unripe
6 Clam Banana, Ripe
2 Cloves Banana, Large, Ripe
3 Cloves Banana, Large, Unripe
3 Cocoa And Sugar Mix, Powder Banana, Roasted
1 Cocoa Powder Guava
6 Coconut Dregs Jackfruit
6 Coconut Oil Lemon
6 Coconut, Cream Juice, Lemon
4 Coconut, Dried Lime
6 Coconut, Grated Loquat
6 Coconut, Grated W/Milk Squeezed Out Mango, Ripe
Revised: 8/23/20177/23/97 68

3 Coconut, Ground Mango, Unripe


6 Coconut, Half Mature, Meat Orange
6 Coconut, Immature, Meat Juice, Orange
6 Coconut, Immature, Meat And Water Passion Fruit
6 Coconut, Immature, Water Paw Paw, Ripe
6 Coconut, Mature, Meat Paw Paw, Unripe
6 Coconut, Mature, Water Pineapple
6 Coconut, Meat Tangerine
6 Coconut, Milk, Plus Coconut Water Tomato, Tree
6 Coconut, Presscake Fruit, Local
6 Coconut, Presscake (Kethak) Eggs, Chicken
6 Coconut, Presscake And Sugar Chicken, Raw
6 Coconut, Tree Top, Soft Heart Of Chicken, Cooked
1 Cod Liver Oil Rabbit, Raw
6 Cod Liver Oil Goat, Raw
2 Coffee Goat, Cooked
1 Coffee Goat Matumbo, Raw
6 Coffee Powder W/Sugar (A) Goat Matumbo, Cooked
6 Coffee Powder W/Sugar (B) Mutton, Fatty
2 Coffee W/Milk Mutton, Medium
5 Coffee W/Sugar Mutton, Cooked
3 Coffee, Brewed Cow, Fatty
6 Coffee, Instant Cow, Medium
5 Coffee, Nescafe, W/Sugar Cow, Lean
5 Coffee, Powdered Cow, Liver
5 Colanut, Fresh-Ep Cow, Matumbo
5 Combretum Leaf, Dried Cow, Cooked
1 Cookie Pork, Fatty
2 Cookie, Sugared Pork, Medium
2 Cookie, Sweet Pork, Matumbo
4 Cookies Pork, Cooked
3 Cookies, Assorted Ready-Made Fish, Raw
2 Coriander Bones
3 Coriander Milk, Cow, Whole
4 Coriander Leaf Powder Milk, Cow, Kcc
3 Corn Flour, 96% Extraction Milk, Cow, Uht
3 Corn Oil Milk, Cow, Pwd, Cream
3 Corn Starch Milk, Cow, Pwd, Nonfat
3 Corn, Flakes (Chapati W/Maize Flour) Milk, Goat
2 Cornflakes, W/O Enrichment Kimbo
3 Cottonseed Oil Cowboy
4 Cowpea Kapra
6 Cowpea Blueband
3 Cowpea Animal Fat
5 Cowpea Leaf, Dried Elianto Oil
1 Cowpea, Cooked Cod Liver Oil
5 Cowpea, Fritter Chips
1 Cowpea, Green, Uncooked Samosa, Potato
4 Cowpea, Mashed Samosa, Meat
5 Cowpea, Soaked Mandazi
1 Cowpea, Uncooked Bread, White
Revised: 8/23/20177/23/97 69

5 Cowpea, Whole Dried Queencake


6 Crab, Fresh Water Biscuits
6 Crab, Sea Sugar
5 Crab, Sea, Fresh Sugar Cane
6 Crab, Small Honey
2 Crackers, Saltines Glucolin
2 Crayfish Bournvita
2 Cream, 20% Fat Milo
2 Cream, 40% Fat Ribena
3 Cream, 40% Fat Sweets Hard Candy
6 Cricket Candy, Chocolate
6 Crisp/Chip, Cassava (Legender) Infant Formula, Lactogen
6 Crisp/Chip, Cassava (Singkong) Termite
6 Crisp/Chip, Cassava, Dried Sausage
6 Crisp/Chip, Cassava, Hot And Spicy Soda, Coca Cola
6 Crisp/Chip, Cassava, Uncooked(Singkong) Soda, Other
6 Crisp/Chip, Fish-Flavored Treetop
6 Crisp/Chip, Jointfir Spinach Nut, Raw Chewing Gum
6 Crisp/Chip, Shrimp-Flavored, Fried Salt, Iodized
6 Crisp/Chip, Shrimp-Flv W/Coconut Milk Salt, Non-Iodized
6 Crisp/Chip, Tapioca Starch Curry Powder
6 Crisp/Chip, Taro Roiko
6 Crisp/Chip, Upik, Cassava, Uncooked Cocoa Powder
6 Crisp/Chip, Wheat, Uncooked Tea Leaf
6 Crisp/Chip, White Glutinous Rice Bark
6 Crisp/Cracker, Cassava, Raw Leaves
6 Crisp/Cracker, White Glutinous Rice Coffee
2 Crotalaria Baking Powder
5 Crustaceans, Dried Beer, Local, Non-Specific
5 Crustaceans, Fresh Beer, Local, Honey
2 Cucumber Beer, Local, Grain
4 Cucumber Beer, Commercial
6 Cucumber Infant Cereal, Cerelac
3 Cucumber Milk, Cow
3 Cucumber, Pickled Milk, Goat
1 Cucumber, Raw Butter Milk
6 Cucumber, Raw Fish
4 Cumin Seeds Ghee, Buffalo
3 Cumin Seeds Curds
2 Cupcakes Milk, Buffalo
4 Curds Eggs
1 Curry Powder Groundnuts, Kernals
5 Curry Powder Sesame Seeds
2 Custard Mustard Seeds
6 Date Linseed Seeds
3 Date, Black Sunflower Seeds
3 Date, Black, Dried Safflower, Kernals
3 Date, Red Groundnut Oil
3 Date, Red, Dried Linseed Oil
3 Date, Yellow Vanispati
1 Dextrose, Fortified, Glucolin Castor Oil
Revised: 8/23/20177/23/97 70

4 Dock Sesame Oil


2 Donuts Safflower Oil
2 Dove Meat Soyabean Oil
2 Duck Bajra, Local
3 Duck Bajra, Hyv
3 Duck Broth Jowar, Grain/Flour, Local
6 Duck, Blood, Coagulated Jowar, Grain/Flour, Hyv
6 Duck, Gizzard Maize, Grain/Flour, Local
6 Duck, Head Maize, Grain/Flour, Hyv
6 Duck, Heart Ragi, Grain/Flour
6 Duck, Intestines Paddy, Local
6 Duck, Liver Paddy, Hyv
6 Duck, Liver W/Spices Wheat, Local
6 Duck, Manila, Gizzard Wheat, Hyv
6 Duck, Manila, Head Rice/Rice, Flour, Raw, Local, Mille
6 Duck, Manila, Heart Rice/Rice, Flour, Hyv
6 Duck, Manila, Innards Bajra, Flour, Local
6 Duck, Manila, Intestines Bajra, Flour, Hyv
6 Duck, Manila, Leg Rawa
6 Duck, Manila, Liver Rice Flakes
6 Duck, Manila, Meat Vermicelli
6 Duck, Manila, Wing Wheat, Flour, Local/Hyv
6 Duck, Meat Grapes, Pale Green
6 Duck, Skin Lemon, Limes
6 Duck, Thigh Orange
6 Duck, Wing Mango, Ripe
6 Durian Copra
5 Dye, Red Apple
6 Eel, River Banana, Ripe
6 Eel, Swamp, Raw Apple, Custard
4 Egg Plums
5 Egg Melon, Musk, Other Fruits
3 Egg White Leaf, Coriander
2 Egg Yolk Gogu, Ambadi
3 Egg Yolk Palak
1 Egg, Chicken Leaf, Fenugreek
6 Egg, Chicken Leaf, Bengalgram
6 Egg, Chicken, White Of Chukka
3 Egg, Chicken, Whole, Local Leaf, Cowpea
6 Egg, Chicken, Yolk Leafy Vegetables, Other
2 Egg, Duck Beef, All Types
6 Egg, Duck Goat
6 Egg, Duck, Manila Pork
6 Egg, Duck, White Of Poultry
3 Egg, Duck, Whole Redgram, Whole
6 Egg, Duck, Yolk Greengram, Whole
6 Egg, Pigeon Bengalgram, Whole
6 Egg, Quail Cowpea, Whole
6 Egg, Rice Field Bird Redgram, Dal/Flour
2 Egg, Scrambled Greengram, Dal/Flour
6 Egg, Sea Turtle Blackgram, Dal/Flour
Revised: 8/23/20177/23/97 71

2 Egg, Turkey Bengalgram, Dal/Flour


2 Egg, Turtle Cowpea, Dal
2 Egg, White Of Bean, Kidney, Moth/Mutter
2 Egg, Whole, Fresh Bengalgram, Green
3 Egg, Whole, Imported Horsegram, Hulga
1 Eggplant Lentil, Masoordal
4 Eggplant Sugar Cane Juice
3 Eggplant, Black Sugar Cane Syrup
3 Eggplant, Black, Greek Sugar
3 Eggplant, Black, Greek, Pickled Chillies, Green
3 Eggplant, Black, Pickled Coriander, Powder
5 Eggplant, Fresh-Ap Cumin Seeds, Jeera
5 Eggplant, Fresh-Ep Poppy Seeds
6 Eggplant, Purple Ginger
3 Eggplant, White Garlic
6 Eggplant, White, Raw Masala
2 Enchiladas Tamarind
5 European Type Beer Sweets
5 False Sesame Leaf, Powdered Maida
5 False Yam Jowar, Green
3 Felafel Maize, Green
2 Fennel Onions
3 Fenugreek Tea Chili Powder, Red
3 Fenugreek, Dried Brinjal
2 Fig Tomato, Ripe
3 Fig Bean, French
5 Fig (A) Toddy, Fermented
5 Fig (B) Spinach
4 Fish Sugar Cane
6 Fish Egg Cucumber
6 Fish Paste, Red, Fermented Bean, Cluster
2 Fish Roe Tomato, Green
6 Fish, Anchovy, Dried (Teri Nasi) Pumpkin
6 Fish, Anchovy, Dried (Teri Tawar) Mango, Green
6 Fish, Anchovy, Dried, Salted Bean, Field
6 Fish, Anchovy, Flour (Bubuk) Tinda
6 Fish, Anchovy, Flour (Tepung) Drumstick
6 Fish, Anchovy, Fresh (Teri) Onion W/Stalks
6 Fish, Anchovy, Salted (Bilis) Bread, White
6 Fish, Anchovy, Salted (Teri) Sago
2 Fish, Bagre Papad
2 Fish, Baked Biscuits, Sweet
6 Fish, Barracuda Biscuits, Salt
5 Fish, Barracuda Salt
6 Fish, Barracuda, Salted Leaf, Betel
5 Fish, Blue Jaggery, Cane
6 Fish, Bojor, Liver Bean, Scarlet Runner
6 Fish, Boso, Raw Gourd, Bottle
5 Fish, Bream, Blue Point Gourd, Ridge
5 Fish, Bream, Pink Gray Gourd, Snake
5 Fish, Butter, Dried Gourd, Bitter
Revised: 8/23/20177/23/97 72

6 Fish, Cardinal, Salted Ladies Finger


2 Fish, Carp Potato
5 Fish, Carp, Dried Toddy, Sweet
6 Fish, Carp, Fresh Ikan Lele Dumbo
5 Fish, Carp, Raw-Ap Beras Putih Giling
5 Fish, Carp, Raw-Ep Beras Ketan Putih Tumbuk
5 Fish, Catfish Rengginang Ketan Putih Mentah
6 Fish, Catfish (Lele Dumbo) Beras Ketan Hitam
6 Fish, Catfish (Lele) Bihun
6 Fish, Catfish And Other Freshwater Fish Mie Basah
5 Fish, Catfish, Dried Mie Kering
6 Fish, Catfish, Egg Jagung Kuning Segar
5 Fish, Catfish, Electric Jagung Putih Segar
5 Fish, Chinchard Singkong Putih
5 Fish, Cichlids Singkong Kuning
5 Fish, Cichlids, Dried Tepung Tapioka
6 Fish, Crevalle, Dried Tepung Maizena
6 Fish, Crevalle, Fresh Kentang
6 Fish, Crevalle, Salted Kentang Hitam
6 Fish, Crevalle, Steam/Salted Singkong Oyek
6 Fish, Dares, Raw Senthe
5 Fish, Dorade, Dried Suweg Mentah
2 Fish, Dried, Cod Talas Mentah
2 Fish, Dried, Fresh Water Tepung Garut / Arrowroot
6 Fish, Dried, Salted Tepung Beras
5 Fish, Fermented, Dried-Ap Tepung Jagung Putih
5 Fish, Fermented, Dried-Ep Tepung Jagung Kuning
6 Fish, Fighting, Raw Tepung Sagu
6 Fish, Flying, Salted Tepung Beras Ketan Putih
6 Fish, Fresh Tepung Terigu
5 Fish, Fresh Cantel
6 Fish, Gouramy, Dried Ubi Jalar Merah
6 Fish, Gouramy, Fresh Ubi Jalar Kuning
6 Fish, Gray Mullet Ubi Jalar Putih
6 Fish, Gray Mullet, Dried, Salted Ubi Jalar Ungu
6 Fish, Herring Uwi
6 Fish, Herring, Salted Gadung Mentah
6 Fish, Herring, Steam/Salted Ganyong Mentah
3 Fish, High Fat Gaplek
3 Fish, High Fat, Salted Gembili / Mbolo
5 Fish, Hunchbacked, Dried Beras Merah Tumbuk
5 Fish, Jack, Senegalese Jagung Kuning Pipil Baru
6 Fish, Jempol Jagung Kuning Pipil Lama
6 Fish, Kating, Egg Jagung Putih Pipil Baru
6 Fish, Lawes Jagung Putih Pipil Lama
5 Fish, Long-Toothed Kimpul Mentah
3 Fish, Low Fat Kerupuk Singkong
3 Fish, Low Fat, Salted Kerupuk Gaplek
6 Fish, Lukas Makaroni
6 Fish, Luthok Kerupuk Aci
6 Fish, Luthok, Egg, Raw Emping Melinjo Mentah
Revised: 8/23/20177/23/97 73

2 Fish, Mackerel Jengkol


6 Fish, Mackerel Kacang Hijau
6 Fish, Mackerel, King Kedele Kuning
6 Fish, Mackerel, Salted Kacang Merah
5 Fish, Mackerel, Spanish, Whole Kacang Tanah Tanpa Kulit
6 Fish, Mackerel, Steam/Salted (Banjar) Kacang Tolo (Tonggak)
6 Fish, Mackerel, Steam/Salted (Kembung) Koro Benguk Biji
6 Fish, Mackerel, Wet Salted (A) Kelapa Muda Air
6 Fish, Mackerel, Wet Salted (B) Kelapa Muda Daging
6 Fish, Milk-Fish Kelapa 1/2 Tua Daging
6 Fish, Moto Botor Kelapa Tua Daging
2 Fish, Mullet Kecap
5 Fish, Mullet Lamtoro Biji Muda
5 Fish, Mullet, Dried Lamtoro Biji Tua
6 Fish, Muntreng, Fresh Santan (Kelapa Saja)
5 Fish, Nile Perch, Raw-Ap Santan (Kelapa Dan Air)
5 Fish, Nile Perch, Raw-Ep Tahu
6 Fish, Pe Tempe Gembus
6 Fish, Pepetek Tempe Kedele Murni
6 Fish, Pepetek, Salted Tempe Koro Benguk
6 Fish, Perch Tepung Hunkwee
6 Fish, Perch, Egg, Raw Daging Ayam
6 Fish, Pomfret, Black Daging Itik/Bebek
1 Fish, Raw Daging Domba
6 Fish, Ray Daging Kambing
2 Fish, Red Snapper Daging Sapi
6 Fish, Red Snapper Hati Ayam
6 Fish, Salem, Fresh Babat
3 Fish, Salmon Dideh Ayam
3 Fish, Salmon, Canned Dideh Sapi
3 Fish, Salmon, Salted Hati Itik
5 Fish, Sardinella Telur Ayam
6 Fish, Sardines Telur Ayam Bagian Kuning
2 Fish, Sardines, Canned In Oil Telur Ayam Bagian Putih
6 Fish, Sardines, Canned In Oil Telur Itik / Bebek Mentah
2 Fish, Sardines, Cnd In Tomato Sauce Telur Itik Bagian Kuning
3 Fish, Sardines, Cnd In Tomato Sauce Telur Itik Bagian Putih
6 Fish, Sasi, Fresh Telur Puyuh
6 Fish, Scad Ikan Tawes/ Bader
6 Fish, Scad, Steam/Salted (Benggol) Ikan Bandeng
6 Fish, Scad, Steam/Salted (Layang) Belut Segar Mentah
6 Fish, Scad, Steam/Salted, Fried Ikan Gabus Kering
2 Fish, Sea Bass (Cherna) Ikan Asin Kering
2 Fish, Sea Bass (Mero) Ikan Asin Japuh
5 Fish, Sea Bass, Black-Spotted Ikan Asin Pari
6 Fish, Sea Perch Ikan Asin Pepetek
5 Fish, Sea Perch, Dried Ikan Gabus Segar
5 Fish, Sea Perch, Raw-Ap Ikan Mas Segar
5 Fish, Sea Perch, Raw-Ep Ikan Segar
6 Fish, Sea, Salted Ikan Kakap
5 Fish, Shad, West African Ikan Kembung
Revised: 8/23/20177/23/97 74

5 Fish, Shad, West African, Dried Kepiting Laut


6 Fish, Shark Kerang
2 Fish, Small, Dried, Fresh Water Kerupuk Ikan Berpati
2 Fish, Small, Fresh, Fresh Water Ikan Layang
6 Fish, Smelt/Whiting, Fresh Ikan Lele
5 Fish, Smoked, Dried-Ap Ikan Lemuru
5 Fish, Smoked, Dried-Ep Ikan Peda Banjar
6 Fish, Snakehead, Dried Ikan Pepetek
6 Fish, Snakehead, Egg Bayam Segar
6 Fish, Snakehead, Fresh Bayam Merah
6 Fish, Snakehead, Salted Bawang Merah
5 Fish, Snapper, Dried Bawang Putih
2 Fish, Snook Buncis Mentah
6 Fish, Spade, Raw Daun Bawang
5 Fish, Spottail Daun Beluntas Mentah
5 Fish, Spottail, Whole, Dried Daun Jambu Mete Muda
6 Fish, Sprat, Salted Daun Kacang Panjang
6 Fish, Surung Daun Kemangi Mentah
6 Fish, Tawes/ Bader Daun Ubi Jalar
6 Fish, Terongan Daun Katuk Mentah
6 Fish, Terongan, Salted Daun Kelor Mentah
6 Fish, Threadfin, Fresh Daun Singkong Mentah
5 Fish, Tiger Daun Tales
5 Fish, Tiger, Dried Daun Kecipir Mentah
6 Fish, Tilapia, Dried Daun Koro
6 Fish, Tilapia, Fresh Daun Labu Siam Mentah
2 Fish, Trout, Fresh Daun Labu Waluh Mentah
6 Fish, Tuna Daun Mangkokan Mentah
2 Fish, Tuna, Canned In Oil Daun Melinjo Mentah
5 Fish, Tuna, Fresh, Cleaned Daun Gambas Mentah
6 Fish, Tuna, Steam/Salted Gambas / Oyong Mentah
6 Fish, Wader Jagung Muda Berjanggel
6 Fish, Wader, Salted Jamur Kuping Segar
6 Fish, Wedok Jamur Coklat Mentah
6 Fish, Wedok, Dried Jamur Putih Mentah
5 Fish, Whole, Dried-Ap Jantung Pisang Segar
5 Fish, Whole, Dried-Ep Kangkung Mentah
2 Flower, Maguey Kapri Muda Mentah
6 Flower, Sesbania, Raw Kacang Kapri Muda Mentah
6 Flower, Shallot Kacang Panjang Mentah
6 Flower, Small Pink (Krandan) Kembang Turi Mentah
2 Flower, Squash Ketimun Mentah
5 Foetid Cassia Bean, Fermented, Dried Kecipir Muda Mentah
5 Foetid Cassia Leaf, Dried Kembang Kool Mentah
5 Fonio, Meal Kool Merah / Putih Mentah
5 Fonio, Whole Grain Koro Wedus Buah Muda
2 Frankfurters Labu Air Mentah
2 French Fries Labu Siam Mentah
2 Frog Waluh Kuning Mentah
6 Frog Lobak Mentah
6 Fruit Flavored Drink Melinjo (Buah)
Revised: 8/23/20177/23/97 75

2 Fruit Ice Gori / Nangka Muda Mentah


5 Fruit, Bush, Nonspecific Pepaya Muda Mentah
6 Fruit, Cipleng/Jeblokan Pare Pahit Mentah
6 Fruit, Kepel Rebung Mentah
1 Fruit, Local Sawi Putih Mentah
6 Fruit, Matoa Selada Mentah
6 Fruit, Small Green (Cimplukan) Selada Air Mentah
6 Fruit, Small Red (Cerme) Seledri
6 Fruit, Small Red (Talok/Kersen) Toge Kacang Hijau Mentah
6 Fruit, Sugar Palm Toge Kacang Kedele Mentah
2 Garlic Toge Kacang Tolo Mentah
4 Garlic Terong Putih Mentah
6 Garlic Terong Belanda / Ungu
3 Garlic Tomat Masak
5 Garlic, Fresh-Ap Tomat Muda
3 Garlic, Pickled Cabe Rawit
5 Gazelle, Fresh Kluwih Mentah
6 Gelatin From Cincau Curing / Kenikir
2 Gelatin Powder Wortel Mentah
6 Ginger Apel
5 Ginger Root, Dried Asam Masak Di Pohon
4 Ginger Root, Fresh Belimbing
4 Goat Bengkuang
1 Goat Intestines & Stomach, Cooked Jambu Air
1 Goat Intestines & Stomach, Raw Jambu Biji
6 Goat, Blood, Coagulated Jambu Bol
1 Goat, Cooked Jambu Monyet Buah
5 Goat, Dried, W/O Bone Jeruk Bali
6 Goat, Feet Jeruk Garut
5 Goat, Fresh, W/Bone Jeruk Manis
5 Goat, Fresh, W/O Bone Jeruk Nipis
6 Goat, Meat Duku
1 Goat, Raw Durian
3 Golden Samphire Kedondong Masak
3 Goose Kesemek / Buah Genit
3 Goose Broth Kokosan
2 Goosefoot, Wormseed Langsat
6 Gourd, Bonnet Mangga Gedong / Gadung
2 Gourd, Bottle Mangga Golek
4 Gourd, Bottle Mangga Harum Manis
6 Gourd, Calabash, Raw Mangga Indramayu
4 Gourd, Ridge Mangga Kopek
2 Gourd, Seed Of Mangga Muda
4 Gourd, Snake Manggis
6 Gourd, Towel, Raw Nangka Masak Di Pohon
6 Gourd, Wax Nanas
2 Grape Pepaya
3 Grape Pisang Ambon
4 Grapes, Pale Green Pisang Mas
6 Grapes, Wild Pisang Raja Uli
5 Green Chinese Tea Rambutan
Revised: 8/23/20177/23/97 76

5 Green Chinese Tea W/Sugar Salak


5 Green Onion Leaf, Dried Sawo
6 Greens, Mustard Semangka
2 Greens, Rag Sirsak
2 Greens, Wild Pisang Raja
1 Guava Pisang Raja Sereh (Susu)
6 Guava Mentega
3 Guava Susu Kambing
3 Guava Juice Susu Kental Manis
3 Guava Juice, Canned Susu Sapi
2 Guava, Average Kethak
5 Guava, Fresh Susu Skim / Tak Berlemak Cair
2 Guava, White Tepung Susu
5 Guinea Fowl, Fresh Meat, W/Bone Tepung Susu Asam
5 Gum Arabic Tepung Susu Skim
2 Ham, Semi-Fat Minyak Ikan
3 Hazelnut Minyak Kacang Tanah
2 Head Cheese Minyak Kelapa
3 Heart Minyak Kelapa Sawit
3 Herb Tea (Shih) Minyak Wijen
6 Herbal Beverage, Traditional Agar-Agar
6 Heron, Meat Daun Cincau
1 Honey Gula Aren
6 Honey Gula Kelapa
5 Honey Gula Pasir
3 Honey Madu
2 Honey, Bee Saos Tomat
4 Horseradish Setrup / Sirup
4 Hydrogenated Oil Terasi Merah
3 Ice Cream Kerupuk Udang Berpati
2 Infant Cereal, Cerelac Intip
1 Infant Cereal, Cerelac Petai Segar
5 Infant Cereal, Cerelac Kedele Hitam
6 Infant Cereal, Cerelac Or Ceresoy Daging Kerbau
6 Infant Cereal, Milna Ikan Rebon Segar
6 Infant Cereal, Promina Ikan Rebon Kering
6 Infant Cereal, Sun Ikan Selar Segar
2 Infant Food, Chicken W/Cereal & Veg Ikan Selar Kering
2 Infant Food, Vegetable W/Liver Ikan Sepat Kering
6 Infant Formula Tepung Ikan Teri
1 Infant Formula (Lactogen) Ikan Teri Asin Kering
6 Infant Formula, Lactona 2 Ikan Teri Tawar Kering
6 Infant Formula, Neslac 2 Cumi-Cumi Segar
6 Infant Formula, Sgm 2 Ikan Mujair Segar
3 Infant Rehydration Solution Ikan Mujair Dendeng Mentah
6 Insect, Flying Udang Kering
6 Insect, Uthi-Uthi Udang Segar
3 Intestine Sardines
1 Jackfruit Ikan Pindang Layang
6 Jackfruit (Cempedak) Ikan Pindang Selar Kecil
6 Jackfruit (Nangka) Daun Pepaya
Revised: 8/23/20177/23/97 77

6 Jackfruit, Seed Loncang


6 Jackfruit, Unripe, Raw Sawi Hijau
3 Jam Mangga Masak
2 Jamaica Flower, Dry Minyak Gajih
2 Jello Kopi Bagian Yang Larut
2 Jicama Pati Ganyong
6 Jicama Kacang Tanah Muda Kulit
3 Joint Broth Tepung Kentang
6 Jointfir Spinach Fruit Pisang Kapok Gembrot
6 Jointfir Spinach Immature Fruit Bud Ovaltine (Tepung)
6 Jointfir Spinach Peel Koro Uceng
2 Juice, Carrot Singkong Parut
1 Juice, Lemon Kelapa Parutan
2 Juice, Lime Kerupuk Udang
2 Juice, Orange Mie Soun
1 Juice, Orange Beras Putih Tumbuk
2 Juice, Pineapple Beras Ketan Putih Giling
2 Juice, Pineapple, Orange, Banana Sukun
5 Jujube, Dried Kacang Tanah Kulit
5 Jujube, Fresh Bungkil Kelapa
1 Kale, Cooked Kecipir Biji
1 Kale, Raw Tempe Lamtoro
3 Kidney Nangka Biji
5 Kohlrabi Kembang Tahu Mentah
3 Lamb Legen Kelapa
3 Lamb Broth Wijen
3 Lamb Fat, Tallow Kacang Mete Kupas Kulit
2 Lamb, Barbecued Daging Menthok
3 Lamb, Head Meat Rempelo Ayam
2 Lamb, High Fat Usus Ayam
2 Lamb, Kidney Limfa Ayam
2 Lamb, Lean W/Bone Ampal
2 Lamb, Lean, W/O Bone Laron
2 Lamb, Medium Fat Kodok Hijau
2 Lambsquarter Corned Beef
5 Landolphia Fruit (A) Daging Blekok / Kuntul
5 Landolphia Fruit (B) Daging Biawak Mentah
6 Langsat (Duku) Hati Biawak
6 Langsat (Kokosan) Telur Penyu
6 Langsat (Langsat) Telur Menthok
5 Lannea Fruit Ikan Belanak
2 Lard, Pork Ikan Asin Kacangan
5 Laurel, Sweet Bay, Leaf, Dried Undur-Undur
6 Lead Tree, Seed, Immature Ikan Teri Nasi Kering
6 Lead Tree, Seed, Mature Ikan Pindang Kembung
2 Leaf, Alfalfa Ikan Bawal
5 Leaf, Amaranth, Fresh-Ap Ikan Teri Bubuk
2 Leaf, Amaranth, Wild Ikan Kating
5 Leaf, Balsam Spurge, Fresh-Ep Ikan Teri Segar
5 Leaf, Baobab, Fresh-Ep Telur Ikan Kating
6 Leaf, Bean, Hyacinth/Field Ikan Pe
Revised: 8/23/20177/23/97 78

6 Leaf, Bean, Winged, Raw Telur Ikan Gabus


6 Leaf, Bean, Yard Long Ikan Jempol
4 Leaf, Betel Kepiting Air Tawar / Yuyu
5 Leaf, Bitter Melon, Fresh-Ep Kulit Melinjo
6 Leaf, Cashew Nut, Immature Genjer / Bengok
1 Leaf, Cassava Bunga Krandan
5 Leaf, Cassava, Fresh-Ep Asparagus Putih Segar
6 Leaf, Cassava, Raw Pondoh Kelapa
4 Leaf, Chickpea Daun Singgrang
4 Leaf, Coriander Pisang Jambe
3 Leaf, Coriander Pisang Raja Bandung
6 Leaf, Cosmos Mangga Keong Masak
1 Leaf, Cowpea Pisang Santen
4 Leaf, Cowpea Mangga Sepat
5 Leaf, Cowpea, Fresh-Ep Mangga Sengir Masak
5 Leaf, Crateva, Fresh-Ep Mangga Kuweni
6 Leaf, Cup, Raw Pisang Rama
1 Leaf, Dark Cimplukan
2 Leaf, Dove's Feet Talok / Kersen
5 Leaf, False Sesame, Fresh-Ep Kedondong Muda
4 Leaf, Fenugreek Menteng / Kemundung
3 Leaf, Fenugreek Pisang Pulut
5 Leaf, Fig, Fresh-Ep Pisang Prasmen
5 Leaf, Foetid Cassia, Fresh-Ep Kepel
3 Leaf, Garden Rocket Semangka Muda
3 Leaf, Grape Mangga Telo
6 Leaf, Gundho Cipleng / Jeblokan
4 Leaf, Hibiscus Srikaya
6 Leaf, Hoary Basil, Raw Alpokat
5 Leaf, Horseradish Tree, Fresh-Ep Arbei
6 Leaf, Horseradish Tree, Raw Pisang Kapok Kuning
3 Leaf, Jew's Mallow Pisang Raja Mentah / Muda
6 Leaf, Jointfir Spinach, Raw Ketapang (Buah)
5 Leaf, Jute, Fresh-Ep Gula Batu
5 Leaf, Kidney Bean, Fresh-Ep Tebu
5 Leaf, Leptadenia, Fresh-Ep Adonan Kopi + Gula Pasir
6 Leaf, Lettuce-Like Kethak + Gula
1 Leaf, Light Ikan Wedok
2 Leaf, Mallow Ikan Bethik
1 Leaf, Medium Ikan Peda Asin Banjar
1 Leaf, Onion Ikan Wader
6 Leaf, Onion (Bawang) Ikan Asin Layur
6 Leaf, Onion (Loncang) Ikan Kacangan
6 Leaf, Papaya Jerohan Ayam
5 Leaf, Peanut, Fresh-Ep Jerohan Menthok
5 Leaf, Pepper, Fresh-Ep Tawon Muda (Kangsen)
6 Leaf, Pluchea, Raw Kerupuk Legender
5 Leaf, Poison Nut, Fresh-Ep Rengginang Singkong Mentah
1 Leaf, Pumpkin Tepung Gaplek
5 Leaf, Sesame, Fresh-Ep Adonan Tepung Terigu
6 Leaf, Shallot Campuran Beras
Revised: 8/23/20177/23/97 79

6 Leaf, Shrub (Tlepok) Krecek Singkong Mentah


6 Leaf, Singgrang Kerupuk Terigu Mentah
5 Leaf, Sorrel, Fresh-Ep Garut / Irut Mentah
6 Leaf, Squash, Chayote, Raw Kathul Beras Merah
5 Leaf, Squash, Fresh-Ep Air Kelapa Tua
6 Leaf, Squash, Summer, Crookneck, Raw Koro Wedus
6 Leaf, Sweet Potato Tempe Kedele Busuk
6 Leaf, Sweet Shoot, Raw Gude
5 Leaf, Tamarind, Fresh-Ep Ampas Kelapa
1 Leaf, Taro Kacang Mete Kulit Mentah
6 Leaf, Taro Kacang Kapri Mentah
6 Leaf, Taro (Lompong) Hati Menthok
6 Leaf, Towel Gourd, Raw Daging Tupai
5 Leaf, Tropical, Fresh-Ep Rempelo Menthok
2 Leaf, Turnip Dideh Itik
6 Leaf, Velvet Daging Merpati
4 Leafy Vegetables, Other Rambak Mentah
1 Leaves Daging Ayam Bagian Kaki
5 Leek Rempelo Burung
3 Leek, Dried Daging Burung Mentah
2 Lemon Hati Burung
1 Lemon Daging Burung Bagian Kepala
5 Lemon Daging Puyuh
2 Lemon Balm, For Tea Usus Menthok
2 Lemon Beverage Dideh Kerbau
2 Lemon Leaf, For Tea Daging Ayam Bagian Sayap
4 Lemon, Limes Daging Ayam Bagian Kepala
3 Lemon, Sweet Kaldu Ayam
6 Lemonade Dideh Kambing
2 Lentil Hati Sapi
4 Lentil Limfa Sapi
3 Lentil, Peeled Kikil Kambing Mentah
3 Lentil, Whole Hati Kerbau
5 Lentil, Whole Seed, Dry Telur Burung Sawah
2 Lettuce Telur Merpati
3 Lettuce Ikan Sepat Segar
3 Lettuce, Pickled Ikan Sidat
6 Lettuce, Raw Ikan Luthok
2 Lettuce, Romaine Ikan Asin Kembung
2 Lime Ikan Surung
1 Lime Ikan Lawes
6 Lime Ikan Moto Botor
3 Lime Ikan Tongkol
3 Lime Juice Ikan Tongkol Pindang
4 Linseed Oil Ikan Juwi
4 Linseed Seeds Ikan Asin Terbang
3 Liver Ikan Asin Serinding
6 Lizard, Monitor, Liver Ikan Asin Selar
6 Lizard, Monitor, Meat Bedhek
2 Lobster, Raw Ikan Wedok Kering
1 Loquat Ikan Sasi Segar
Revised: 8/23/20177/23/97 80

3 Lung Telur Ikan Lele


3 Lupine Ikan Boso Mentah
6 Lychee Telur Ikan Bethik Mentah
1 Macadamia Nut Uceng
6 Macaroni Pare Ulo Mentah
5 Macaroni Cesim
3 Macaroni Daun Bawang Merah
2 Maguey Sap Drink, Fermented Kluwih Biji Mentah
2 Maguey, Sap Of Sambal
5 Maize Bran Cabe Merah
2 Maize Cakes Waluh Beligo
2 Maize Drink Kemiri
2 Maize Drink Mix W/O Sugar Bumbu Sari Mie Indomie Dll
2 Maize Drink, Made From Dough Pisang Kepok
1 Maize Oil Sawo Bludru
2 Maize, Black, Dried Pisang Raja Bandung Mentah
6 Maize, Cornstarch Salam
1 Maize, Cracked, Cooked Pisang Jeklek
1 Maize, Cracked, Raw Pisang Kepok Bawen Mentah
2 Maize, Dough Pisang Kepok Bawen / Suluh
2 Maize, Dough, Yucutan Mangga Nanas
1 Maize, Dried, Cooked Mangga Krasak
1 Maize, Dried, Raw Pisang Ambon Mentah
2 Maize, Flour Pisang Potho
5 Maize, Flour Matuwa
1 Maize, Flour, Dry Pisang Kele
1 Maize, Flour, Green Pisang Klutuk Matang
2 Maize, Flour, Lime-Treated Pisang Kreak Matang
4 Maize, Grain Or Flour, Hyv Pisang Raja Nangka Mentah
4 Maize, Grain Or Flour, Local Pisang Raja Nangka Matang
4 Maize, Green Pisang Ambon Hong Matang
1 Maize, Green, Cooked Pisang Prasmen Mentah
1 Maize, Green, Raw Pisang Kepok Putih Mentah
2 Maize, Large White Kernels, Dried Pisang Asem Matang
6 Maize, On The Cob, Immature Pisang Kepok Kuning Mentah
2 Maize, On The Cob, White Pisang Raja Kawista Matang
2 Maize, On The Cob, Yellow Pisang Rayap Matang
5 Maize, Semolina Kurma
2 Maize, Snack, Cheeto Type Cerme
2 Maize, Starch Cempedak
2 Maize, White, Dried Pisang Potho Mentah
3 Maize, White, Dried Mangga Pakel
6 Maize, White, Flour Kelengkeng
6 Maize, White, Fresh Setup Pepaya
6 Maize, White, Off The Cob, Immature Mangga Kopyor
6 Maize, White, Off The Cob, Mature Minuman Susu Ultra / Ultra Milk
5 Maize, Whole Kernel, Dried Tepung Susu Sgm 2
1 Maize, Yellow, Cooked Tepung Susu Lactona 2
2 Maize, Yellow, Dried Tepung Susu Neslac 2
3 Maize, Yellow, Dried Minyak Sayur (Indomie Dll)
1 Maize, Yellow, Flour Margarin
Revised: 8/23/20177/23/97 81

6 Maize, Yellow, Flour Jamu


6 Maize, Yellow, Fresh Bubur Buatan Pabrik
6 Maize, Yellow, Off The Cob, Immature Vetsin
6 Maize, Yellow, Off The Cob, Mature Sprite Fanta Coca Cola Dll
1 Maize, Yellow, Raw Cincau
6 Malanga, Raw Vanilli
3 Malban Sweets Gula Kopi
3 Mallow Legen Aren
2 Mamey Minuman Buah Vita
2 Mandarin Promina
3 Mandarin Orange Cerelac/ Ceresoy
3 Mango Milna
3 Mango Juice Sun
6 Mango, Aromatic, Sweet Minuman Anggur
2 Mango, Average Duwet
6 Mango, Gedong/Gadung Adonan Tepung Beras
6 Mango, Golek Beras Merah Giling
4 Mango, Green Tepung Beras Merah
5 Mango, Green Kerupuk Ketan Putih
6 Mango, Indramayu Kerupuk Upik Singkong Mentah
6 Mango, Kopek Krecek Irut
6 Mango, Kopyor Mutiara
6 Mango, Krasak Kerupuk Singkong Pedas
6 Mango, Kuweni Kelapa Muda Daging + Air
2 Mango, Manilla Kenthos Kelapa
6 Mango, Pakel Tempe Koro Pedang
6 Mango, Pineapple Uthi-Uthi Mentah
1 Mango, Ripe Jangkrik
4 Mango, Ripe Jantung Ayam Mentah
6 Mango, Ripe Iso Sapi Mentah Usus
5 Mango, Ripe, Fresh-Ap Jantung Merpati
5 Mango, Ripe, Fresh-Ep Hati Merpati
6 Mango, Sengir, Ripe Rempelo Merpati
6 Mango, Sepat Daging Menthok Bagian Kaki
6 Mango, Snail, Ripe Daging Menthok Bagian Sayap
6 Mango, Telo Jantung Menthok
1 Mango, Unripe Daging Menthok Bagian Kepala
6 Mango, Unripe Ayam
6 Mangosteen Kulit Daging Itik
1 Margarine Rempelo Itik
6 Margarine, Fortified Usus Itik
2 Marjoram Daging Itik Bagian Sayap
2 Marmalade Daging Itik Bagian Paha
5 Marvolanut, Ethiopian, Fruit Daging Itik Bagian Kepala
2 Mayonnaise Jantung Itik
2 Meat W/Chile Hati Itik Bacem
2 Melon, Average Daging Ayam Bagian Paha
4 Melon, Musk, Other Fruits Gajih Sapi
4 Milk, Buffalo Ikan Kiper Mentah
3 Milk, Buffalo, Full Cream Ikan Dares Mentah
4 Milk, Cow Ikan Tempel Mentah
Revised: 8/23/20177/23/97 82

5 Milk, Cow, 1/2 Skimmed Telur Ikan Luthok Mentah


2 Milk, Cow, Boiled Ikan Salem Segar
5 Milk, Cow, Curds Ikan Tengiri
5 Milk, Cow, Curds, 1/2 Skimmed Ikan Asin Teri
3 Milk, Cow, Dried, Full Cream Ikan Bojor Segar
3 Milk, Cow, Dried, Half Cream Ikan Baleng Segar
3 Milk, Cow, Dried, Skimmed Ikan Asin Juwi
2 Milk, Cow, Dried, Whole Ikan Asin Gabus
2 Milk, Cow, Evaporated Hati Ikan Bojor
5 Milk, Cow, Evaporated, Unsweetened Ikan Asin Belanak
2 Milk, Cow, Fresh Ikan Asin Wader / Memreng
5 Milk, Cow, Fresh Ikan Terongan
3 Milk, Cow, Full Cream Ikan Asin Terongan
3 Milk, Cow, Half Cream Ikan Asin Bilis
2 Milk, Cow, Powdered, Nonfat Lompong Pari Mentah
5 Milk, Cow, Powdered, Nonfat Bunga Bawang Merah
6 Milk, Cow, Powdered, Skim Kolang Kaling
6 Milk, Cow, Powdered, Sour Adonan Tepung Tapioka
5 Milk, Cow, Powdered, Whole Misoa
1 Milk, Cow, Pwd, Kcc Pati Irut / Kerut
1 Milk, Cow, Pwd, Nonfat Temu Ireng
1 Milk, Cow, Pwd, Whole Beras Merah + Beras Pth Campur
6 Milk, Cow, Skim Gajih Ayam
3 Milk, Cow, Skimmed Daging Kelelawar
2 Milk, Cow, Skin Of Hot Otak Ayam
2 Milk, Cow, Sweetened, Condensed Ikan Muntreng Segar
6 Milk, Cow, Sweetened, Condensed Krai / Mentimun
5 Milk, Cow, Sweetened, Condensed Belimbing Wuluh
3 Milk, Cow, Sweetened, Condensed Gula Supra
1 Milk, Cow, Uht Empon
1 Milk, Cow, Whole Minuman Go Go Strawbery
6 Milk, Cow, Whole Daun Tlepok
6 Milk, Cow, Whole, Uht Jamur So
1 Milk, Goat Gundho
4 Milk, Goat Blusdru
6 Milk, Goat Kacang Panjang Biji
3 Milk, Goat Daun Lompong
5 Milk, Goat, Curds, Skimmed SORGHO ROUGE Grain Entier
5 Milk, Goat, Curds, Whole SORGHO ROUGE Refus De Tamis
2 Milk, Goat, Fresh SORGHO ROUGE Farine Humide Ou Grain
5 Milk, Goat, Fresh, Whole MIL TOUTE ESPECE Son
2 Milk, Infant, Powdered Mil Peni./Chandelle Grain Entier
5 Milk, Sheep, Curds, Whole Mil Peni./Chandelle Refus De Tamis
5 Milk, Sheep, Fresh, Whole Mil Peni./Chandelle Farine Sche
5 Millet Bran Mil Peni./Chandelle Farine Humide
1 Millet, Bulrush SORGHO Grain Entier
1 Millet, Finger SORGHO Refus De Tamis
4 Millet, Finger, Grain Or Flour SORGHO Farine Sche Au Soleil
5 Millet, Flour SORGHO Farine Humide Ou Couscous
5 Millet, Fritter SORGHO Son
5 Millet, Meal SORGHO Couscous Avec Lalo Cuit
Revised: 8/23/20177/23/97 83

4 Millet, Pearl, Flour, Hyv MIL Beignet De Mil


4 Millet, Pearl, Flour, Local FONIO Pil
4 Millet, Pearl, Hyv FONIO Grain Entier
4 Millet, Pearl, Local RIZ Blanchi Industriel
5 Millet, Semolina RIZ Brisures Industrielles
5 Millet, Whole Grain RIZ Trait Traditionnel
3 Mint RIZ Farine
3 Mixed Fat, Animal/Hydrog Veg Oil RIZ Pluvial Trait Traditionnel
3 Molasses Stick MAIS Mais Entier
3 Molasses, Cane Sugar MAIS Refus De Tamis
3 Molasses, Date MAIS Farine De Mais
5 Mombin, Yellow MAIS Son De Mais
6 Monosodium Glutamate BLE Farine De Bl Type Ext Dakar
3 Mulberry Ble Pain
6 Mushroom BLE DUR Macaroni Ou Pate
6 Mushroom, Brown, Raw BLE TENDRE FROMENT Pastel
2 Mushroom, Corn BLE Beignet De Bl (Sucr)
6 Mushroom, Jew's Ear, Raw BLE Biscuit
6 Mushroom, White, Raw BLE TENDRE FROMENT Pamibl 30%
2 Mushrooms, Average C.S.M C.S.M
3 Muskmelon SFSG Farine
6 Mussel, Small MANIOC Manioc Frais TA
2 Mussels MANIOC Manioc Frais PC
3 Mustard MANIOC Farine De Manioc Sche
4 Mustard Seeds Igname
1 Mutton, Cooked IGNAME Farine Humide (12%)
1 Mutton, High Fat, Cooked Igname
6 Mutton, Meat PATATE Patate Douce TA
1 Mutton, Medium, Cooked PATATE Patate Douce PC
2 Myrtle PATATE Farine De Patate Douce
6 Nitta Tree Pods, Raw POMME DE TERRE Pomme De Terre TA
6 Noodle, Dried POMME DE TERRE Pomme De Terre
6 Noodle, Fresh, Not Dried ARACHIDE Fraiche PC
3 Noodles, Chinese ARACHIDE Sche En Coque
6 Noodles, Mung Bean ARACHIDE Sche Dcortique
6 Nut, Almond-Like ARACHIDE Grille En Coque
3 Nutmeg ARACHIDE Grille Dcortique
2 Oats ARACHIDE Pate
2 Oil ARACHIDE Poudre
6 Oil, From Animal Fat ARACHIDE Tourteau Local
4 Okra CASSE FETIDE Graines Fermentes
3 Okra HARICOT Blanc En Grains Varits
5 Okra, Dried LENTILLES Lentilles Sches
5 Okra, Fresh NIEBE Nib Frais Ou Tremp
3 Olive Oil NIEBE Beignet De Nib
3 Olive, Black NERE Graine Fermente (NETETOU)
3 Olive, Green POIS DE TERRE Pois De Terre Frais
2 Olives POIS DE TERRE Sec En Poudre
6 Omelette, Duck Egg PETITS POIS Petit Pois En Boite
3 Onion COLA Cola PC
1 Onion Tuber GOURGE Graine PC
Revised: 8/23/20177/23/97 84

4 Onion W/Stalks GOURGE Poudre De Graines PC


5 Onion, Fresh NOIX DE PALME Noix De Palme
5 Onion, Green Aubergine Ta
3 Onion, Green Aubergine Pc
3 Onion, Pickled Ail Ta
4 Onions AMARANTHE Feuille Fraiche
2 Onions, Red ARACHIDE Feuilles Fraiches
2 Onions, White BAOBAB Baobab Feuilles Fraiches
1 Orange BAOBAB Poudre De Feuilles
4 Orange BAMBOU Feuilles Fraiches
6 Orange Betterave Rouge Ta
3 Orange Carotte Ta
1 Orange Drink Concentrate (Treetop) Carotte Pc
3 Orange Juice Courge Citrouille Ta
2 Orange Leaf, For Tea Courge Citrouille Pc
2 Orange, Average CERATOTHECA Feuilles Fraiches
2 Orange, Sour CERATOTHECA Poudres De Feuilles
6 Orange, Sweet COURGE Feuilles Fraiches
5 Orange, Sweet, Fresh-Ap COURGE Fruit(Nadio)
5 Orange, Sweet, Fresh-Ep CASSE FETIDE Feuilles Fraiches
2 Oregano CASSE FETIDE Feuilles Sches
2 Oysters, No Shell CORETE POTAGERE Feuilles Fraiches
5 Palm Oil, Local Chou
5 Palm, African Oil Pulp Puree CHOU Chou Feuille
5 Palm, Nut Chou-Rave
2 Pancake Mix EUPHORBE DU KAYOR Jeunes Feuilles
2 Papaya Figue
6 Papaya GOMBO Gombo Frais
5 Papaya GOMBO Gombo Sec
6 Papaya Syrup HARICOT Gousses Vertes Fraiches
1 Papaya, Ripe HARICOT Feuilles Fraiches
1 Papaya, Unripe MORMODICA Feuilles Fraiches
6 Papaya, Unripe, Raw MANIOC Feuilles Fraiches
5 Parinarium Fruit LEPTADENIA Feuilles Fraiches
3 Parsley LAURIER Feuilles Sches
5 Parsley, Fresh KHOURIGNE Feuilles Fraiches
3 Parsley, Pickled LALO MBEUP Seve En 1/2 Liquide
1 Passion Fruit LALO MBEUP Seve Sechee
2 Pastas Lalo Dome
3 Pea, Dry NEVERDAYE Feuilles Fraiches
6 Pea, Field, Immature NIEBE Feuilles Fraiches
6 Pea, Field, In The Pod, Immature (A) NIEBE Feuilles Sechees
6 Pea, Field, In The Pod, Immature (B) Navet
3 Pea, Garden Navet
3 Peach OSEILLE DE GUINEE Infusion
2 Peach, Canned, In Syrup OSEILLE DE GUINEE Calice Frais
2 Peach, White OSEILLE DE GUINEE Calices Seches
2 Peach, Yellow OSEILLE DE GUINEE Feuilles Fraiches
1 Peanut OIGNON Frais TA (TA= PC*0.94)
4 Peanut OIGNON Bulbes Et Feuilles
3 Peanut PIMENT ROUGE Frais
Revised: 8/23/20177/23/97 85

4 Peanut Oil PIMENT ROUGE Sec


6 Peanut Oil PIMENT PILI PILI 1/2 Sec
5 Peanut Oil, Local PIMENT PILI PILI Sec
5 Peanut Oil, Refined PIMENT Feuilles Fraiches
3 Peanut Sweets POIVRON Frais
5 Peanut, Dried In Shell PERSIL Frais
5 Peanut, Dried, Shelled Poireau
5 Peanut, Fresh-Ap RONIER Pousse De Palmier
6 Peanut, Immature, W/Shell ORANGE DE BROUSSE Feuilles Fraiches
5 Peanut, Local SESAME Feuilles [FRAI]
5 Peanut, Pate Salade Verte
5 Peanut, Powder Salade Verte
2 Peanut, Roasted TOMATE AMERE Fruit
5 Peanut, Roasted In Shell TOMATE FRAICHE Fraiche Mure
5 Peanut, Roasted, Shelled TOMATE FRAICHE Sechee En Poudre
6 Peanut, W/O Shell Concentre De Tomate 28%
6 Peanut, W/Shell TOMATE CERISE Legume Frais
2 Pear TAMARIN Feuilles Fraiches
3 Pear FEUILLES TROPICALES Fraiches Non
2 Pear, Canned ANANAS Frais
5 Peas, Canned Avocat
2 Peas, Green Banane
2 Pepper, Black Banane
3 Pepper, Black BAOBAB Pulpe (PC= TA*0.28)
5 Pepper, Black, Spice BAOBAB Farine De Pulpe
6 Pepper, Cayenne Boscia
3 Pepper, Green, Sweet Citron
3 Pepper, Green, Sweet, Pickled CORDYLA Frais
6 Pepper, Red CORDYLA Sec
2 Pepper, Red Cayenne Cerise Du Senegal
5 Pepper, Red Or Hot, Dried Cola
5 Pepper, Red Or Hot, Fresh KAKI De BROUSSE
3 Pepper, Red, Hot Figue
3 Pepper, Red, Hot, Pickled Figue
5 Pepper, Spice, 1/2 Dried GOYAVE Frais
5 Pepper, Spice, Dried Icacina
5 Pepper, Sweet, Fresh JUJUBE Frais
5 Pepper, White, Spice JUJUBE Sec
6 Persimmon KARITE Pulpe
5 Persimmon, Medlar KARITE Pulpe
3 Pigeon Landolphia Made
4 Pigeon Pea Landolphia Tol
6 Pigeon Pea LANNEA Fruit
4 Pigeon Pea, Mashed Or Flour MANGUE MURE Fruit
1 Pigeon Peas, Cooked MANGUE MURE Fruit
1 Pigeon Peas, Green MANGUE VERTE Fruit
1 Pigeon Peas, Uncooked NERE Pulpe Fraiche
6 Pigeon, Gizzard NERE Pulpe Sche
6 Pigeon, Heart ARBRE TABATIERE Fruit
6 Pigeon, Liver ORANGE Fruit
6 Pigeon, Meat ORANGE Fruit
Revised: 8/23/20177/23/97 86

3 Pigeon-Like Bird (Yamam) PAPAYE Fruit


2 Pineapple POMME CAJOU Fruit
1 Pineapple POMMIER DU CAYOR Fruit
6 Pineapple PLAMIER A HUILE Pulpe Cuite
3 Pineapple RONIER Fruit
3 Pineapple Juice Raisin Sec
5 Pineapple, Fresh SCLERO CARYABIREA Fruit
3 Plain Mouled Sweets TAMARIN FRAIS Fruit Frais
6 Plaintain TAMARIN SEC Fruit Sec
6 Plaintain, Bawen, Raw TAMARIN SEC Pulpe Sche
6 Plaintain, Bawen/Suluh TAMARIN BLANC Fruit
6 Plaintain, Big-Bellied CITRON DE MER Fruit
6 Plaintain, White, Raw FRUIT DE BROUSSE NS Fruit Non
6 Plaintain, Yellow SUCRE DE CANNE Raffin
6 Plaintain, Yellow, Raw SUCRE DE CANNE En Pain Blanc
2 Plantain, Average Bonbon
2 Plantain, Macho Miel
2 Plantain, Tabasco BOEUF Avec Os
6 Plate Brush Fruit BOEUF Sans Os
3 Plum BOEUF Sch Avec Os
6 Plum, Java BOEUF Sch Sans Os Ou Pill
2 Plum, Red BOEUF Tripes De Boeuf
5 Plum, Spiny BOEUF Foie De Boeuf
2 Plum, Wild CHEVRE Avec Os Fraiche
2 Plum, Yellow CHEVRE Sans Os Fraiche
4 Plums CHEVRE Sans Os Seche
3 Pomegranate CHASSE BICHE Fraiche
2 Pomegranate, Red KOBO Ou BICHE Sche
3 Popcorn LAPIN Sans Peau
2 Popcorn, A Ecureuil
2 Popcorn, B MOUTON Viande Fraiche Avec Os
4 Poppy Seeds MOUTON Viande Fraiche Sans Os
2 Popsicle MOUTON Viande Sche Ou Pill Sans
3 Popsicles MOUTON Tripes Fraiche De Mouton
4 Pork PINTADE Viande Fraiche
5 Pork Fat POULET Vid Pret Cuire
2 Pork Skin, Fried POULET Abats
2 Pork W/Bone PERDRIX Plum Vid Sans Os
2 Pork W/O Bone PORC Avec Os Frais
2 Pork, Fatty, W/O Bone PORC Sans Os Frais
2 Pork, Feet CHAMEAU Viande Fraiche
1 Pork, High Fat, Cooked Brochet De Mer
1 Pork, Intestines & Stomach, Cooked Capitaine
1 Pork, Lean, Cooked Capitaine
2 Pork, Liver CARPE Vid
1 Pork, Medium Fat, Cooked Carpe
5 Pork, Raw-Ap Chinchard
5 Pork, Raw-Ep Carangue Du Senegal
2 Pork, Sausage Daurade A Point Bleu
1 Porridge, Fermented Daurade Rose & Grise
6 Porridge, Store-Bought Dente A Fil Long
Revised: 8/23/20177/23/97 87

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

6 Shrimp, Dried Corn Oil


6 Shrimp, Fresh Corn Starch
2 Shrimp, Fresh Raw Cottonseed Oil
6 Shrimp, Small, Dried Cow's Milk (Condensd,Sweet)
6 Shrimp, Small, Fresh Cow's Milk (Full Cream)
5 Snail, Sea, Dried Cow's Milk (Half Cream)
6 Snakefruit Cow's Milk (Skimmed)
5 Snuffbox Tree Fruit Cowpea
5 Soapberry Tree Fruit Cream
6 Sorghum Crispy French Bread Or Crumbs
3 Sorghum Cucumber
5 Sorghum Bran Cumin Seeds
5 Sorghum, Couscous Date (Black)
5 Sorghum, Couscous With Lalo Date (Red)
1 Sorghum, Flour Date (Yellow)
5 Sorghum, Flour, Red Dokka
4 Sorghum, Grain Or Flour, Hyv Dry Pea
4 Sorghum, Grain Or Flour, Local Duck
4 Sorghum, Green Duck Broth
5 Sorghum, Meal Egg (Whole, Imported)
5 Sorghum, Semolina Egg White
5 Sorghum, Semolina, Red Egg Yolk
5 Sorghum, Whole Grain Eggplant (Black)
5 Sorghum, Whole Grain, Red Eggplant (Black, Greek)
5 Sorrel, For Tea Eggplant (White)
5 Sorrel, Fresh Calices Eggs, Duck (Whole)
2 Soup, Pasta Eggs, Hen (Whole, Local)
6 Soursop Fenugreek
6 Soy Sauce Fenugreek (Green)
4 Soybean Oil Fetir
6 Soybean, Black Fetir Meshated
6 Soybean, Top Of Milk, Dried Figs
1 Soybean, Uncooked French Bread (70% Extraction)
6 Soybean, Yellow French Bread With Sesame
2 Spearmint, For Tea Garden Pea
3 Spice Mixture (Dokka) Garden Rocket (Roka)
6 Spice, Leaf Garlic
6 Spices Ghee (Butter Oil)
6 Spices, For Instant Noodles Ginger Ale
4 Spices, Mixed Goat's Milk
2 Spinach Golden Samphire
3 Spinach Goose
4 Spinach, Cooked Goose Broth
3 Spinach, Pickled Grape (Varieties)
4 Spinach, Raw Grape Leaves
3 Spleen Green Bean
2 Squash Seeds Green Pepper (Sweet)
5 Squash Seeds, Powdered-Ep Guava
5 Squash Seeds, Raw-Ep Guava Juice
2 Squash, Castile Habhan
6 Squash, Chayote, Raw Halawa Tehinia(Sesame Cake)
Revised: 8/23/20177/23/97 91

2 Squash, Chayote, W/O Spines Hazel Nut


2 Squash, Chayote, W/Spines Head Meat (Lamb)
2 Squash, Creole Heart
5 Squash, Deep Yellow, Fruit High Fat Fish
2 Squash, Pumpkin Honey
3 Squash, Summer Ice Cream (Varieties)
5 Squash, Summer, Fresh-Ap Intestine
5 Squash, Summer, Fresh-Ep Jam (Varieties)
2 Squash, Zucchini Jew's Mallow
6 Squid, Fresh Joint Broth
2 Squirrel Karate
5 Squirrel Kataif (Arabic Sweets)
6 Squirrel, Meat Kidney
6 Starfruit Kidney Bean
5 Sterculia Fruit Konafa (Arabic Sweets)
3 Stomach Lamb
3 Stomach Broth Lamb Broth
2 Strawberry Lamb Fat (Tallow)
6 Strawberry Flavored Drink Leek (Dried)
1 Sugar Lemon (Sweet)
4 Sugar Lentil (Peeled)
3 Sugar Lentil (Whole)
6 Sugar (Supra) Lettuce
3 Sugar Cane Juice Lime
4 Sugar, Brown Lime Juice
2 Sugar, Brown, Cones Liver
6 Sugar, Brown, Not Yet Purified Low Fat Fish
6 Sugar, Cane, Refined Lung
5 Sugar, Cane, Refined Lupine
5 Sugar, Cane, White, Loaf Macaroni
6 Sugar, Coconut Palm Mafrouka
6 Sugar, Palm Malban Sweets
2 Sugar, Refined Azucar Refinada
6 Sugar, Rock Crystals Mallow
2 Sugarcane Mandarine
1 Sugarcane Mango
4 Sugarcane Mango Juice
6 Sugarcane Melon (Cantalope)
4 Sugarcane Juice Melon (Muskmelon)
4 Sugarcane Syrup Mint
3 Sugared Wheat Fritters (Mishabek) Mish (Skimmed Milk)
3 Sugared, Baked Wheat Dough (Konafa) Mish (Whole Milk)
4 Sunflower Seeds Mishabek (Ready-Made)
3 Sweet Bread (Basbousa) Mixed Anim. Fat/Hydrog. Veg. Oil
3 Sweet Bread (Besisa) Molasses (Cane)
3 Sweet Bread (Fetir) Molasses (Date)
3 Sweet Bread (Karate) Molasses Stick
3 Sweet Fruit/Nut Bread, Fried (Kataif) Mulberry
3 Sweet Potato Mustard
1 Sweet Potato, Cooked Nutmeg
5 Sweet Potato, Flour Okra
Revised: 8/23/20177/23/97 92

5 Sweet Potato, Fresh-Ap Olive (Black)


5 Sweet Potato, Fresh-Ep Olive (Green)
6 Sweet Potato, Purple Olive Oil
1 Sweet Potato, Raw Onion
6 Sweet Potato, Red-Orange Onion (Green)
6 Sweet Potato, White Orange
6 Sweet Potato, Yellow Orange Juice
6 Sweet Snack, "Pearl" Parsley
4 Sweets Peach
2 Swiss Chard Peanut
1 Swiss Chard Peanut Sweets
6 Syrup Pear
3 Syrup Pepper (Black)
2 Taco W/Fava Beans Pepsi Cola
2 Tamales W/O Meat Pigeon
2 Tamarind Pineapple
4 Tamarind Pineapple Juice
3 Tamarind Tea Plain Mouled Sweets
5 Tamarind, Fruit, Dry Plum
5 Tamarind, Fruit, Fresh Pomegranate
5 Tamarind, Pulp, Dry Popcorn
6 Tamarind, Ripe Popsicles
5 Tamarind, Velvet, Fruit Poultry Liver
1 Tangerine Poultry Stomach
6 Tapioca, Flour, Dough Prickly Pear
3 Taro Processed Cheese
6 Taro, A Variety Of, Starch Pumpkin
1 Taro, Cooked Purslane
1 Taro, Raw Rabbit
6 Taro, Raw (Talas) Rabbit Broth
6 Taro, Stalk, Raw Radish (Red)
6 Taro, Starch Radish (White,Root+Leaves)
6 Taro-Like Tuber, Large Raspberry
1 Tea Red Pepper (Hot)
6 Tempeh, Fried Rehydran
6 Tempeh, Lead Tree Bean Rice
6 Tempeh, Made From Soybean Byproduct Rice Starch
6 Tempeh, Soybean Rose Water
6 Tempeh, Soybean, Fully Ripened Runner Bean (Green)
6 Tempeh, Sword Bean Rural Bread (Wheat:Corn=1:1)
6 Tempeh, Velvet Bean Rural Bread (Wheat:Corn=1:2)
1 Termite Rural Bread (Wheat:Corn=2:1)
2 Thyme Rural Bread (Wheat:Corn=3:1)
3 Thyme Rural Bread (Wheat:Corn=3:2)
2 Toast Rural Bread (Wheat:Corn=4:1)
6 Toddy, Coconut Palm, Unfermented Rural Bread (Wheat:Corn=7:1)
4 Toddy, Fermented Sahlab
6 Toddy, Sugar Palm, Unfermented Salmon
4 Toddy, Sweet Salt
3 Toffee Sardine (Cnd In Tom.Sauce)
6 Tofu Sausage
Revised: 8/23/20177/23/97 93

6 Tofu, Fried Semolina


2 Tomato Sesame Seed
3 Tomato Sesame Sweets
2 Tomato Base, Knorr Shih (Herb Tea)
3 Tomato Ketchup Shrimp Or Prawn
6 Tomato Sauce Skimmed Cheese
5 Tomato, Bitter Sorghum
5 Tomato, Cherry, Fresh Spinach
5 Tomato, Concentrate 28% Spleen
2 Tomato, Green Squash (Summer)
1 Tomato, Green Stomach
4 Tomato, Green Stomach Broth
3 Tomato, Pickled Sugar
5 Tomato, Powdered Sugar Cane Juice
1 Tomato, Ripe Syrup (Varieties)
4 Tomato, Ripe Taamia
6 Tomato, Ripe Tea, Anise (Prep. W/ Water)
5 Tomato, Ripe, Fresh Tea, Black
1 Tomato, Tree Tea, Caraway
6 Tomato, Unripe Tea, Carcadeh
3 Tongue Tea, Cinnamon
2 Tortilla, Average Tea, Fenugreek
2 Tortilla, Black Maize Tea, Tamarind
2 Tortilla, Maize & Wheat Tehinah (Decort. Sesame)
2 Tortilla, Wheat Thyme
6 Tripe Toffee
6 Tuber, Bitter Tomato
2 Turkey Tomato Ketchup
2 Turkey W/Spicy Sauce (Mole) Tongue
3 Turkey, Cock Turkey (Cock)
2 Turnip Turnip
3 Turnip Vanilla Extract
3 Turnip, Pickled Veal
5 Turnip, Root, Fresh-Ap Vegetable Oil (Hydrogenated)
5 Turnip, Root, Fresh-Ep Vinegar
1 Turnover, Meat Watercress
1 Turnover, Potato Watermelon
6 Vanilla Watermelon Seed
3 Vanilla Extract Wheat Flour (70% Extraction)
3 Veal Wheat Flour (85% Extraction)
2 Vegetable Fat White Bread (Arabic, 70% Extr.)
1 Vegetable Fat, Cowboy White Cheese (Full Cream)
1 Vegetable Fat, Kapra White Cheese (Half Cream)
1 Vegetable Fat, Kimbo White Maize
3 Vegetable Oil, Hydrogenated White Pep(Impor.,Pumpkin Seed)
2 Vegetables, Mixed White Potato
6 Vegetble Oil Yamam (Birds Like Pigeons
4 Vermicelli Yellow Maize
6 Vermicelli Yogurt
3 Vinegar Tekokak
5 Vinegar, Wine Gula Merah Tebu Belum Dimurnikan
Revised: 8/23/20177/23/97 94

2 Walnuts Ikan Bambangan


5 Water Buck Or Gazelle, Dried Jahe
6 Water Buffalo Fat Kelapa Ampas
6 Water Buffalo, Blood, Coagulated Lemonade
6 Water Buffalo, Liver Ikan Hiu
6 Water Buffalo, Meat Telur Ikan
6 Water Convolvulus, Raw Lemak Kerbau
6 Water Ice Otak
2 Watercress Katul Beras
3 Watercress Rambutan Aceh
6 Watercress, Raw Ikan Lukas Mentah
2 Watermelon Es Mambo/Es Lilin
4 Watermelon Sawo Duren
6 Watermelon Pisang Angle
3 Watermelon Anggur Hutan
3 Watermelon Seed Ikan Pindang Banjar
6 Watermelon, Unripe Ikan Pindang Benggol
3 Wheat Flour, 70% Extraction Ikan Pindang Juwi
3 Wheat Flour, 85% Extraction Permen
5 Wheat Snack Nasi Putih Kukus
2 Wheat, Bread Flour Tahu Goreng
1 Wheat, Dough, Deep Fried Tempeh Goreng
2 Wheat, Flour Nasi Liwet
6 Wheat, Flour Ikan Pindang Layang Goreng
5 Wheat, Flour, 72% Extraction Telur Itik Dadar
1 Wheat, Flour, All-Purpose, 72% Extract. Salmon
6 Wheat, Flour, Dough Date (Red)
4 Wheat, Flour, Local Or Hyv Date (Black)
4 Wheat, Flour, Maida Guava Juice
2 Wheat, Flour, Refined Grape (Varieties)
2 Wheat, Flour, Refined, 74% Extraction Beef, Medium Fat
5 Wheat, Fritter Cow's Milk (Full Cream)
5 Wheat, Fritter, Sweet Cow's Milk (Half Cream)
4 Wheat, Hyv Cow's Milk (Skimmed)
4 Wheat, Local Sweet Potato
3 Wheat, Stewed (Beleelah) Salmon
6 Wine Cabbage
2 Wine, 10% Alcohol Radish (White,Root+Leaves)
2 Wine, 45% Alcohol High Fat Fish
5 Wine, Cashew Nut Low Fat Fish
5 Wine, Honey White Potato
5 Wine, Millet Cucumber
5 Wine, Palm Eggplant (Black, Greek)
5 Wine, Red Eggplant (Black)
2 Wolf's Bane Garlic
6 Yam Onion
5 Yam Tomato
1 Yam, Cooked Carrot (Orange)
6 Yam, Elephant, Raw Cauliflower
6 Yam, Goa Green Pepper (Sweet)
1 Yam, Raw Lettuce
Revised: 8/23/20177/23/97 95

6 Yam, Raw Parsley


5 Yam, Winged, Flour Cabbage
5 Yam, Winged, Fresh Chicory
3 Yeast, Cake Red Pepper (Hot)
3 Yogurt Spinach
1 Zucchini Turnip

GUIDELINES FOR MODIFYING OR CREATING A CROSS-REFERENCE INDEX

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:

1. Scientific name (genus and species)


2. Common English/American name
3. Part of the item consumed (leaf, fruit, leg, etc.)
4. Form in which the amount consumed of the item was weighed:
a. Raw or cooked (and method of cooking); for foods like grains
and legumes, this is often specified as wet or dry weight.
b. As purchased (AP; includes refuse such as bone and peel) or
edible portion only (EP).
5. For flesh foods and dairy products, it is useful to determine the
approximate fat content.
6. For some foods (primarily fruits and vegetables), the maturity, color
and variety are needed for a complete description.
7. For foods that have nutrients added for enrichment or fortification,
these levels must be recorded (e.g., from label declaration or
governmental regulation). The content of all nutritional supplements
consumed by the population also must be recorded.

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

1. If an exact match is found, no further action is needed, although a new


entry with the country-specific name may be desirable.
2. If the food item is found, but the form of the food is incorrect (e.g., the
existing item is cooked, but the new food item is weighed raw), then a
new entry with the modified factor(s) must be made. For example, a
mature legume that is weighed raw would have a factor of
approximately 2.5 when indexed to a cooked legume on the IML
(during cooking, the weight of the raw legume increases 2.5 times due
to absorption of moisture, and thus, per 100 grams, the raw legume
has 2.5 times as much of each nutrient as the cooked legume). Note
that cooking losses (e.g., of vitamins) have been deducted for all foods
on the IML that are normally eaten cooked, so it is not necessary to
consider these losses when modifying the Cross-Reference Index - only
changes in weight need be considered.
3. If the food item does not exist on the current food list, then it is
necessary to determine the most appropriate index food(s) on the IML
and whether factors are needed, and then to enter the new item on
the Cross-Reference Index. Following are the usual steps in this
process:

a. Locate valid information on the composition of the food, or on a


closely comparable item.

1. Consult national and international tables of food


composition.
2. If possible, analyze representative samples for proximate
composition and key nutrients, particularly if the food
item is widely consumed.

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).

1. If a comparable item is identified, enter the IML code, and


factor if needed.
2. If no single IML item is a good match, determine if a
combination of items is appropriate (e.g., a combination
of milk and butter oil for rich cream). If so, enter the IML
codes and appropriate factors to construct the mixture.

Note that fortified and enriched foods can be constructed as


mixtures by using the special IML items available for this
purpose, as can dietary supplements. Fermented foods also can
be constructed using the IML fermentation entry.

3. If no single IML item, and no combination of items is


appropriate, consider adding a new item to the local copy
of the IML (for consistency, we do not recommend
Revised: 8/23/20177/23/97 97

modifying the current IML values; a new item, with a new


food code and food name, should be added, even if only a
few nutrient values are changed). Valid values for each of
the 53 nutrients must be located or imputed, either from
entries on the IML, or from other reliable sources of data.
The source of values should be documented.

Table of Suggested Classifying Factors

Legumes: Protein, Fat, Folate, Niacin

Nuts and seeds: Protein, Fat, Polyunsaturated/Monounsaturated/Saturated Fatty


Acids, Lysine

Fats and oils: Polyunsaturated/Monounsaturated/Saturated Fatty Acids,


Vitamin A, Vitamin E, Vitamin D

Dairy: Water, Carbohydrate, Protein, Fat, Calcium, Vitamin A, Riboflavin

Eggs: Protein, Fat, Cholesterol, Vitamin A

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

Crustacea: Protein, Fat, Carbohydrate, Zinc, Vitamin B12, Vitamin A,


Copper

Fruits: Water, Carbohydrate, Vitamin A, Vitamin C

Sugars and sweets: Water, Carbohydrate, Calcium, Iron, Zinc, Fat

Beverages: Carbohydrate, Alcohol, Derivation (Plant sap/cereal/fruit)

Cereals: Protein, Fat, Iron, Zinc, Lysine, B Vitamins, Fiber, Fermentation,


Yeast-leavening

Starchy Roots, Tubers and Fruits: Carbohydrate, Water, Protein, Vitamin A, Vitamin
C, Fermentation

Vegetables: Vitamin A, Vitamin C, Carbohydrate, Protein, Folate


Revised: 8/23/20177/23/97 98

USERS GUIDE TO THE INTERNATIONAL MINILIST


INTRODUCTION

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.

B. Revision of the INT Minilist


Several steps were taken to improve the general utility of the INT Minilist; the
resulting revision is now refered to as the IML. Our first step was to review the
cross-reference files for the original three countries, to identify food items that
lacked general utility. These were reviewed and modified or deleted. All nutrient-
fortified or enriched food items were removed from the list as were almost all
Revised: 8/23/20177/23/97 99

industrially processed foods. Nutrients commonly used for food-fortification (or as


dietary
supplements) were added as individual entries that could be used to create
formulae for any fortified products reported in dietary surveys.
Entries for the staple foods -- those that supply half or more of the energy in
diets in less-developed countries (LDCs) -- were reviewed. We concluded that the
new IML should include all the principal staples (or closely-matched proxies)
irrespective of whether or not these foods appeared in the six country surveys.
Grains and flours of different extraction rates, starchy roots, tubers and fruits and a
few common prepared foods (white bread, tortillas, pasta, potato crisps, gari etc.)
were included.
Each food group was examined for the quality and scope of information with
particular reference to the nutrients for which the group is expected to make
significant contributions. Usually it was possible to identify more than one food that
could represent a sub-group of similar foods. In that case, preference was given to
a food that is itself widely consumed and for which nutritional information was most
complete. Selection of foods was an iterative process, with changes being made as
necessary to accommodate foods reported in the six country surveys.
A few foods were added that we predict will be needed in the future (e.g.
seaweeds). Some foods were added that are not necessarily widely consumed but
make unique nutrient contributions where they are. These foods often derive from
exploitation of local resources that are not used or are not present in western
developed countries (e.g. plant saps, tree leaves, larvae). A few other foods were
included to facilitate the formulation of mixtures to match items in a given survey
(e.g. fatty beef can be created by a formula of lean beef and beef tallow).
Most nutrient values were taken directly or indirectly from databases of the
United States Department of Agriculture (7) unless there was a valid reason for
rejection of the USDA entry, or the item was not included in the USDA databases, or
the nutrient was not listed by the USDA. Entries were checked against other tables
of food composition and other published and unpublished sources (8). USDA values
were rejected if they were inconsistent with other reliable sources (especially if the
number of samples analyzed was small or if much newer data existed) or were
internally inconsistent (e.g. between raw and cooked products). USDA values were
sometimes adjusted to take account of milling or cooking losses estimated from
other sources. For a few foods, entries are an average of USDA and other published
values. Values for about 10% of the foods in the new IML are derived entirely from
non-US sources.
The information in the IML is not as secure for some foods and nutrients as
for others. Among food groups, information is weakest for finfish and shellfish; data
are sparse for several of the vitamins, and differences due to seasonal changes in
composition and geographic location of fish cannot be taken into account with
present information. There are significant gaps in information pertaining to foods
not frequently consumed in developed countries. Among the micronutrients
information is most frequently lacking or suspect for trace minerals, vitamin A, the
lesser-studied B vitamins (especially vitamin B12 and folate), and vitamins C and E.
There is little or no information on nutrient retention in foods prepared by traditional
LDC methods of extraction, fermentation and drying.
Absent definitive information, we have exercised judgment in entering
nutrient values. We have applied the USDA nutrient retention figures to adjust for
cooking losses where data were found only for raw products. In a few cases,
Revised: 8/23/20177/23/97 100

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.

2) US Department of Agriculture 1963. Compositions of Foods - Raw, Processed,


Prepared. Agr. Handbook No. 8, Washington DC: US Govt. Printing Office; and
1976-89 revised editions, Handbooks 8-1 through 8-20 and supplements.

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.

7) In addition to the references cited in note 2 (above), we consulted the USDA


Nutrient Database for Standard Reference, Release 10, 1992; the USDA Individual
Survey Nutrient Database, Release 5, 1993; and the USDA Household Survey
Nutrient Database for NFCS 1987-88, 1991.

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

Composition of Foods (Holland et al., 1991); Composition of Foods, Australia (1989);


Chinese Food Composition Tables (Ershow and Wong-Chen, J. Food Comp. and Anal.
3:189-434, 1990); Chemistry of Tropical Root Crops (Bradbury and Holloway, 1988);
The composition of Foods Commonly Eaten in East Africa (West, Pepping and
Gibson, 1968); Tables of Composition of Australian Aboriginal Foods (Miller, James
and Maggiore, 1993); and others, as well as the references cited above. See
Attachment A for a full list of references.

II. Abbreviations Used in the IML Documentation and Database

A. Nutrients and Food Descriptions:

AA, aa amino acids


AP edible portion
-toc alpha-tocopherol
B1 thiamin
B2 riboflavin
B6 vitamin B6
B12 vitamin B12
-caro beta carotene
Ca calcium
calc calculated
carb carbohydrate
caro carotene
CHO carbohydrate
chol cholesterol
ckd cooked
Cu copper
cys cystine
DF, dfiber dietary fiber
enr enriched
EP edible portion
ess AA essential amino acids
F factor used in calculation
FA, fa fatty acids
Fe iron
fol folate
K potassium
lys lysine

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

B. References (see Attachment A, Key to Source Codes for Nutrient


Values, for full citations)

FAO/EA Leung et al., 1972 (ref 18)


FAO/Afr Leung et al., 1968 (ref 11)
HERR #48 Matthews et al., 1987 (ref 24)
HH survey USDA Household Survey Nutrient Database (ref
6)
INCAP/Lat Am Leung and Flores, 1961 (ref 32)
IML International Minilist
L&K Lorenz and Kulp, 1991 (ref 20)
M&M Miller et al., 1993 (ref 42)
McL & W, McLaughlin and Weihrauch, 1979 (ref 21)
McL & Weihrauch
McC & W, McCance and Widdowson, 1991 or 1978, (ref 13
or 16)
McW
NDBUSDA Individual Survey Nutrient Database (ref 2)
NIN Gopalan et al., 1989 (ref 10)
Prov, provis Provisional vitamin D table from USDA (ref
30)
SDB rel 5 USDA Individual Survey Nutrient Database (ref
2)
USDAU.S. Department of Agriculture Standard Reference
Nutrient Database (ref 1)
Revised: 8/23/20177/23/97 104

III. International Minilist Food Item Documentation

Name Almonds, dried


IML# 8
Scientific Name Prunus dulcis
Sources of Nutrient Values
USDA # 12061
Other Vit E = 24.0 McL. & Weihrauch, 1979
phytate = 2580 Oberleas, 1983
sucrose = 5.0 HERR # 48

Name Amaranth, whole grain, dry


IML# 8107
Scientific Name Amaranthus spp.
Sources of Nutrient Values
USDA # 20001
Other Calculate vit. retention (%) as per USDA rice:
B1 = 80
B2 = 90
Nia = 100
B6 = 95
Fol = 70
Calculate panto retention (%) as per USDA cereal: Panto = 85
Vit A assumed zero
sucrose = 0.1 HERR # 48
Vit E = 0.7
imputed from brown rice (0.2) x 3.34 (concentration factor)
phytate = 875
imputed from brown rice (262) x 3.34 (dry solids ratio 90.2/27)

Name Apple, raw, with skin


IML# 13
Scientific Name Malus sylvestris
Sources of Nutrient Values
USDA # 9003
Other Vit E = 0.6 from SDB rel 5 # 6310100
phytate = 63 from Oberleas & Harland, 1981
sucrose = 3.3 from HERR # 48

Name Apricots, dried, uncooked


IML# 8020
Scientific Name Prunus armeniaca
Sources of Nutrient Values
USDA # 9032
Other Vit E = 0.0 from SDB rel 5 # 6210410
phytate assumed 0
sucrose = 6.4 from HERR # 48
Revised: 8/23/20177/23/97 105

Name Ash, culinary, plant sources


IML# 8120
Sources of Nutrient Values
Calloway, DH, RD Giaque and FM Costa. Ecol Food & Nutr 3:203-211, 1974.
Sample #12, bean-
pod (Phaseolus spp.) ash.
Ash = 89.7 g per 100g.
water = 10.2g
N = 0.091g
Na = 0.113g
K = 12.80g
Ca = 13.20g
Mg = 3.42g
P = 0.958g
Mn = 15.9mg
Fe = 572.0mg
Cu = 8.7g
Zn - 28.7mg
All vits impute = 0 also carb, fat, fiber, sucrose
Assume kcal = 0

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 Banana, raw, ripe


IML# 141
Scientific Name Musa x paradisiaca
Sources of Nutrient Values
USDA # 9040
Other Vit E = 0.3 from SDB rel 5 # 6310701
phytate = 0 from Oberleas & Harland, 1981
sucrose = 6.5 from HERR # 48
Refuse % 35
Revised: 8/23/20177/23/97 106

Name Barley, whole grain, dry


IML# 8108
Scientific Name Hordeum vulgare
Sources of Nutrient Values
USDA # 20004
Other niacin USDA # 20005
panto USDA # 20005
D fiber = 17.3 USDA v. 20, p. 11
vit E = 0.57 USDA v. 20, p. 13
sucrose = 0.3 imputed from whole wheat flour (HERR # 48)
vit A assumed 0
niacin = 4.99 NDB rel. 5 # 5620040 * 4.16
phytate = 875 midpoint of range in Reddy et al, 1989
Calc. vits ret n as given for Amaranth (IML # 8107)
Wet/dry ratio 4.16

Name Beans, green/snap, boiled (immature seed + pod)


IML# 183
Scientific Name Phaseolus vulgaris
Alternate Names Greenbeans, French beans
Sources of Nutrient Values
USDA # 11053
Other sucrose = 0.3 from HERR # 48
vit E = 0.1 from SDB rel 5 # 7520502
phytate = 91 from Oberleas & Harland, 1981
Refuse % 12

Name Beansprouts, soy, cooked


IML# 8024
Scientific Name Glycine max
Sources of Nutrient Values
USDA # 11452 (steamed)
Other sucrose = 0.1 imputed from mung bean sprouts in HERR # 48
Vit E = 0 from SDB rel 5 # 7520701
phytate = 321 from Reddy et al, 1989
35.6% hydrolyzed (p. 118) 64.4% remains 1610 [dry solids; midpoint
of range (for
mature beans) in Reddy et al, p. 48] x .644 x .31 (solids) = 321 mg
D fiber = 0.8 from SDB rel. 5 # 7520701

Name Beef, medium fat, cooked, roasted


IML# 8067
Scientific Names Bos taurus, B. indicus
Sources of Nutrient Values
USDA 0.86 x USDA # 13418 (Beef, very thin) plus 0.14 x USDA # 4001 (Beef fat)
Other Vit E and Vit D calc. from IML 8060 (Beef, very thin, cooked) and
IML 7066 (Beef tallow)
Revised: 8/23/20177/23/97 107

Name Beef, thin, cooked, roasted


IML# 8061
Scientific Names Bos taurus, B. indicus
Sources of Nutrient Values
USDA 0.97 x USDA # 13418 (Beef, very thin) plus 0.03 x USDA # 4001 (Beef fat)
Other Vit E and Vit D calc. from IML 8060 (Beef, very thin, cooked) and IML
7066 (Beef tallow)

Name Beef, very fat, cooked, roasted


IML# 8068
Scientific Names Bos taurus, B. indicus
Sources of Nutrient Values
USDA 0.83 x USDA # 13418 (Beef, eye of round) plus 0.27 x USDA # 4001 (Beef
fat)
Other Vit E and Vit D calc. from IML 8060 (Beef, very thin, cooked) and IML
7066 (Beef tallow)

Name Beef, very thin, cooked


IML# 8060
Scientific Names Bos taurus, Bos indicus
Sources of Nutrient Values
USDA # 13418: Beef, eye of round, lean only, all grades, cooked, roasted
Other Vit E = 0.1 from SDB rel 5 # 2100012
Vit D = 0.3 from USDA s prov. table

Name Beef sausage, cooked


IML# 2018
Scientific Names Bos taurus, Bos indicus
Sources of Nutrient Values
USDA # 7069, Salami
Other Vit E = 0.2 from SDB rel 5 # 2522148
Vit D = 0.9 from USDA s prov. table
sucrose = 0 from HERR # 48

Name Beef Tallow


IML# 7066
Scientific Names Bos taurus, B. indicus
Sources of Nutrient Values
USDA # 4001
Other phytate assumed 0
sucrose assumed 0
Vit E = 2.7 in USDA (alpha only, but other toc. probably minor)
vit D assumed 0
Cu assumed 0
Mn assumed 0
Revised: 8/23/20177/23/97 108

Name Beer, commercial, approx. 4% alcohol


IML# 394
Sources of Nutrient Values
USDA # 14003
Other Vit E = 0 from SDB rel 5 # 9310100
phytate assumed 0
sucrose assumed 0
alcohol = 3.6 calculated from 4% by volume to adj for specific gravity

Name Biscuits, sweet, cookies


IML# 812
Sources of Nutrient Values
USDA # 18204
Other impute Cu, Mn, Panto, Folate & B12 from USDA # 18207 (sugar cookies)
Vit E = 2.7 from NDB rel 5 # 5324225
D fiber = 0.5 from NDB rel 5 # 5324225
phytate = 116 assuming 41% flour based on recipe for USDA 18-207 (p. 36)
(.41 x 282)
sucrose = 22 assuming 22% sugar as in 18-207
to adjust for unenr. flour (41%):
iron = 2.1 - .41 (4.64 - 1.17) = 0.7 (4.64 = enr; 1.17 = unenr)
thiamin = .41 x 80% ret n x 0.12 = 0.04
ribo = .41 x 90% ret n x 0.04 = 0.01 + (.05 [ribo in egg] x .8) = 0.05
niacin = .41 x 90% ret n x 1.25 = 1.0
vit D assume zero

Name Blackberries, raw


IML# 8018
Scientific Name Rubus spp.
Sources of Nutrient Values
USDA # 9042
Other Vit E = 0.7 from SDB rel 5 # 6320101
phytate assumed 0
sucrose = 0.4 from HERR # 48
SFA = 0 from SDB rel 5 # 6320101
Mono = 0 from SDB rel 5 # 6320101
PUFA = .2 from SDB rel 5 # 6320101
AA imputed from strawberries, USDA # 9316
Revised: 8/23/20177/23/97 109

Name Bouillon, powder


IML# 434
Sources of Nutrient Values
USDA # 06075
Other Categorize as animal prod, meat/fish/poultry
sucrose assumed 0
AA use USDA # 13-364 (composite of 0 fat retail cuts, cooked) x protein
ratio: 16/29.88 = 0.54
Vit E = 0.2 from SDB rel 5 # 2831013
vit C = 0 from SDB rel 5 # 2831013
iron = 1.6 from SDB rel 5 # 2831013
zinc = 0.1 from SDB rel 5 # 2831013
Cu = 0 from SDB rel 5 # 2831013
B6 = 0.2 from SDB rel 5 # 2831013
folate = 32 from SDB rel 5 # 2831013
vit D assumed zero

Name Brain, cooked, simmered


IML# 8069
Scientific Name Bos taurus
Sources of Nutrient Values
USDA # 13320 Beef brain
Other Vit D = 0 imputed from tripe & sweetbread in McC & W
Vit E = 1.5 from SDB rel 5 # 2515000
water calculated by difference

Name Bread, wheat, white, yeast-leavened


IML# 7016
Scientific Name Triticum aestivum L.
Alternate Name Bread, French, unenriched
Sources of Nutrient Values
USDA # 18029
Other since USDA # 18029 is enriched, use the values for nutrients in
unenriched product from footnotes, as follows:
iron = 0.5
thia = 0.11
ribo = 0.08
niac = 0.9
Ca = 10 amount in equal white flour; assume 65% flour; .65 x 15 mg Ca = 10
mg
vit E = 0.2 from McL & Weirauch, 1979
phytate = 30 from Reddy et al, 1989
sucrose = 0.1 from HERR # 48
Revised: 8/23/20177/23/97 110

Name Breadfruit, ripe, boiled or baked


IML# 8011
Scientific Name Artocarpus altilis
Sources of Nutrient Values
USDA # 09059 with cooking losses deducted as per USDA for Roots, bulbs and
vegs of
high starch or sugar content
Other Imputed values for missing nutrients (vitamin B6, pantothenate,
tryptophan, arginine and histidine) from USDA 11-363 potatoes, cooked. Note: the
cooking losses for these nutrients have already been deducted.
phytate assumed 0
sucrose = 0.2 imputed from baked pot. in HERR # 48
vit E = 1.2 SDB rel 5 # 7520850
SFA = .1 SDB rel 5 # 7520850
Mono = 0 SDB rel 5 # 7520850
PUFA = .1 SDB rel 5 # 7520850
folate = 10 SDB rel 5 # 7520850

Name Broadbeans, boiled


IML# 7020
Scientific Name Vicia faba
Sources of Nutrient Values
USDA # 16053
Other Vit E = 0.1/2.9 McL & Weihrauch, 1979; Divide by 2.9 to get ckd. values
phytate = 1155/2.9 (midpoint of range in Reddy et al, 1989)
sucrose = 2.1/2.9 from HERR # 48
Wet/Dry Ratio 2.9

Name Broccoli, boiled


IML# 484
Scientific Name Brassica oleracea var. botrytis
Sources of Nutrient Values
USDA # 11091
Other sucrose = 0.3 from HERR # 24 (raw)
Vit E = 0.5 from SDB rel 5 # 7220121
phytate = 0 from Camire & Clydesdale, 1982
Revised: 8/23/20177/23/97 111

Name Butter oil


IML# 505
Scientific Name Bos taurus
Alternate Name Ghee, cow
Sources of Nutrient Values
USDA # 4137
Other Vit E = 2.8 from USDA; total tocopherol, but mostly ; also agrees w/
SDB rel 5 # 8120400
vit D = 1.7 calc. from butter (1.4 g) using fat ratio: 99.5/81.1 = 1.23
Cu = 0.00 from SDB rel 5 # 8120400
Mn assumed 0
Ca, Fe, Mg, P, K, Na, Zn, vit C, B1, B2, niac, panto, B6, folate, B12 and all aa
calc. as 0.33 times butter, USDA #
4136 (based on protein ratio).

Name Cabbage, boiled


IML# 513
Scientific Name Brassica oleracea (Capitata group)
Alternate Name Very light green leaf (moderate C)
Sources of Nutrient Values
USDA # 11110
Other sucrose = 0.5 from HERR # 48 (raw)
Vit E = 0.11 from SDB rel 5 # 7521102
phytate assumed 0

Name Cabbage, raw


IML# 512
Scientific Name Brassica oleracea (Capitata group)
Alternate Name Very light green leaf (moderate C)
Sources of Nutrient Values
USDA # 11109
Other sucrose = 0.5 from HERR # 48
Vit E = 0.1 from SDB rel 5 # 7510300
phytate assumed 0

Name Cantaloupe, raw


IML# 1358
Scientific Name Cucumis melo
Alternate Name muskmelon
Sources of Nutrient Values
USDA # 9181
Other Vit E = 0.2 from SDB rel 5 # 6310901
phytate assumed 0
sucrose = 5.4 from HERR # 48
FA from SDB rel 5 # 6310961
AA from watermelon, USDA # 9326 x 1.4 to adjust for protein
Revised: 8/23/20177/23/97 112

Name Carbonated beverage, sweetened


IML# 404
Sources of Nutrient Values
USDA # 14400
Other Vit E = 0 from SDB rel 5 # 9241031
sucrose = 7.8 from HERR # 48
phytate assumed 0
AA assumed 0
FA assumed 0

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

Name Carrot, raw or boiled


IML# 620
Scientific Name Daucus carota
Sources of Nutrient Values
USDA # 11125
Other Vit A = 1942 from Mangels et al, 1993, cooked sample
sucrose = 3.6 from HERR # 48 (raw) (ckd = 2.8)
Vit E = 0.5 from SDB rel 5 # 7310101
phytate = 9 from Oberleas & Harland, 1981
Refuse % 11

Name Cassava root, white, boiled


IML# 7025
Scientific Name Manihot esculenta
Alternate Name Manioc
Sources of Nutrient Values
Australia 1989 # 13A1-148C, white variety for all nutrients except:
Amino acids USDA # 11134 x 0.355 to correct for protein
D fiber B & H Table A.49, .50, .51 x of 3 table x s = 1.48g/100g
zinc = 0.3 from Ferguson et al, 1993
Cu = 0.03 from Ferguson et al, 1993
Mn = 0.11 from Ferguson et al, 1993
sucrose = 0.9 from HERR # 48 (raw)
Vit E = 0.2 from SDB rel 5 # 7193010
phytate = 54 from Ferguson et al, 1993
Ash, phos, B12, choles, B6, folate, panto, & FA from USDA # 11134 (w/ ret n
= .95 for B6, .7 for folate and .9 for panto)
CHO calc. as sum of avail. CHO + fiber
water calc. by diff.
Revised: 8/23/20177/23/97 113

Name Cassava root, dried, fermented


IML# 8025
Scientific Name Manihot esculenta
Alternate Name Gari
Sources of Nutrient Values
USDA # none
Other Assume 12.6% H2O from FAO/Africa # 218 (gari)
Calc all nutr as 2.31 (ratio of dry solids = 87.4/37.9) x ckd cassava (IML 7025)
After adj. to equiv. dry solids: assume no retn of vit A, C, B12, 25% ret n of B2,
15% ret n of E, 70% ret n of all
other B-vit
CHO = 81.7 (by diff)
kcal yield calc @ ((CHO-DF) + Pro) x 4 + Fat x 9 = 329
phytate = 70 from FAO, 1990
Note This entry assumes there is no soaking or extraction of the dried cassava. If
the product has been soaked
extensively, use 0.5 of IML 8025 plus 0.5 of IML# 7057 (starch) to reduce
the protein and nutrient content.

Name Catfish, mixed spp., cooked, dry heat


IML# 8041
Scientific Name Clarias batrachus and other spp.
Sources of Nutrient Values
USDA # 15233 Ictalurus punctatus
Other Vit E = 2.3 from SDB rel 5 # 2610712
Vit D = 12.5 from USDA s prov. table
Refuse % 46

Name Cheese, hard, whole milk


IML# 646
Alternate Name Cheddar cheese
Sources of Nutrient Values
USDA # 1009
Other Vit E = 0.4 from SDB rel 5 # 1410401
Vit D = 0.3 from USDA prov. table

Name Cheese, semisoft, whole milk


IML# 8102
Alternate Name Goat cheese, soft
Sources of Nutrient Values
USDA # 01159
Other vit D, A, C, B6, B12, fol, panto, vit E from McW # 238 (feta)
water calculated by difference
Revised: 8/23/20177/23/97 114

Name Cheese, soft, fresh


IML# 7040
Alternate Name Ricotta, part-skim
Sources of Nutrient Values
USDA # 1037
Other Vit D = .07 imputed from whole milk based on fat ratio = 2.4
Vit E = 0.3 from SDB rel 5 # 1420150
panto = 0.21 imputed from cottage cheese
trp = 139 imputed from cottage cheese
folate = 13 from SDB rel 5 # 1420150

Name Cheese, soft, fresh, lowfat


IML# 647
Alternate Name Cottage cheese, regular
Sources of Nutrient Values
USDA # 01012
Other Vit E = 0.1 from SDB rel 5 # 1420101
Vit D = 1.4 x 0.03 imputed from unfortified whole milk
(McC & W) using fat ratio of 1.4

Name Cheese, soft, fresh, very low fat


IML# 7029
Alternate Name Cottage cheese, low fat (1%)
Sources of Nutrient Values
USDA # 1016
Other Vit E = 0.1 from SDB rel 5 # 1420401
Vit D = 0.3 x 0.03 imputed from whole milk using fat ratio = 0.3
Revised: 8/23/20177/23/97 115

Name Chestnuts, Chinese, cooked


IML# 8017
Scientific Name Castanea mollissima
Sources of Nutrient Values
USDA # 12095
Other Vits A, C, B1, B2, Nia, assume 60% retention (F = .6)
Panto, B6 & folate, use values for Eur. chstnt USDA # 12099 calc to 44% H2O
and 60% ret (F = .39):
Vit C = 22
Thia = 0.096
Ribo = 0.108
Nia = 0.48
panto = 0.33
B6 = 0.25
Fol = 40
Vit A = 12
vit D assume zero
Vit E = 0.8 imputed from roasted chestnuts, SDB rel 5 # 4210500; adj. to
60% water, so .67 x 1.2 = 0.8
phytate = 42 calc. from McC & Widdowson, 1978; 18% phos is phytate x 66
mg P/.282 (28% of phytate is
P)
sucrose = 10.6 imputed from Ital. chestnuts, HERR # 48
D fiber = 8.6 imputed from roasted chestnuts, SDB rel 5 # 4210500; adj. to
60% water, so .67 x 12.9

Name Chicken, mature, meat plus skin, stewed


IML# 8063
Scientific Names Gallus gallus, G. domesticus
Sources of Nutrient Values
USDA # 05124
Other Vit E = 0.1 from SDB rel 5 # 2410000
vit D = 0 McW # 431 (chicken, meat, raw)
Refuse % Bone 30%
Cooking factors Raw AP with bone to without bone = 0.7
Raw EP to ckd EP = 0.7
Raw AP with bone to ckd EP w/o bone - 0.50
Revised: 8/23/20177/23/97 116

Name Chicken fat


IML# 7067
Scientific Names Gallus gallus/G. domesticus
Sources of Nutrient Values
USDA # 4542
Other phytate assumed 0
sucrose assumed 0
vit D assumed 0
vit E = 2.7 from USDA (total toc.; assume mostly -tocopherol)
Mn assumed 0
Cu assumed 0

Name Chickpeas, boiled


IML# 8016
Scientific Name Cicer arietinum
Alternate Name Garbanzo beans
Sources of Nutrient Values
USDA # 16057
Other Vit E = 0.4 from SDB rel 5 # 4130202
phytate = 770/2.63 midpoint of range in Reddy et al, 1989, adj. for ckd
sucrose = 3.8/2.63 from HERR # 48, adj. for ckd
D fiber = 7.5 on SDB rel 5 # 4130202 (ckd)
Wet/Dry 2.63 (McW)

Name Chocolate, plain confectionary


IML# 8071
Scientific Name Theobroma cacao
Sources of Nutrient Values
USDA # 19080 (candies, semisweet chocolate)
Other sucrose = 49.5 from HERR # 48
phytate = 84 from McC & W, 1978; 18% of P (132) in milk choc. is phytate
P: .18 x 132/.282 (% P in
phytate) = 84
panto, B6, folate, vit D, vit E from McW # 1016

Name Cinnamon, ground


IML# 7050
Scientific Names Cinnamomum verum / C. aromaticum
Sources of Nutrient Values
USDA # 2010
Other panto = 0.10 imputed from coffee powder USDA # 14-214
B6 = 1.0 imputed from HH Survey NDB # 57531039399 using kcal ratio:
261/1368 x 5.05
folate = 223 imputed from HH Survey NDB # 57531039399 using kcal ratio:
0.19 x 1170
Vit E = 0.1 imputed from HH Survey NDB # 57531039399 using kcal ratio:
0.19 x 5.3
phytate assumed 0
Revised: 8/23/20177/23/97 117

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 Cocoa powder


IML# 7051
Scientific Name Theobroma cacao
Sources of Nutrient Values
USDA # 19165
Other phytate = 1880 from Oberleas & Harland, 1981
Vit E = 0.4 from USDA s HH Survey DB # 55311019299, divided by 4.54
since nutr/lb.
sucrose = 0.3 from HERR # 48

Name Coconut meat, fresh


IML# 789
Scientific Name Cocos nucifera
Sources of Nutrient Values
USDA # 12104
Other Vit E = 0.7 McL & Weihrauch, 1979
phytate = 324 calc. from McC & Widdowson, 1978: 81% phos as phytate x
113 mg P .282 (28% of phy.
is P)
sucrose = 0.1 from HERR # 48

Name Coconut oil


IML# 8033
Scientific Name Cocos nucifera
Sources of Nutrient Values
USDA # 4047
Other phytate assumed 0
sucrose assumed 0
vit D assumed 0
Vit E = 0.8 from SDB rel 5 # 8210150
Mn assumed zero

Name Cod, Atlantic and Pacific, cooked with dry heat


IML# 8043
Scientific Names Gadus morhua, G. macrocephalus
Sources of Nutrient Values
USDA # 15016
Other Manganese and pantothenate from USDA # 15192
folate = 12 from McW # 564 (cod, baked fillets)
Vit E = 0.59 from McW # 564
sucrose assumed 0
vit D = 1.4 from vit D provis. table; 1.1 x 1.3 to adjust for concentration
during cooking
Revised: 8/23/20177/23/97 119

Name Coffee, beverage, prepared with water


IML# 800
Scientific Name Coffea spp.
Sources of Nutrient Values
USDA # 14215
Other Vit E = 0 from SDB rel 5 # 9210300
phytate = 6 from Oberleas & Harland, 1981 (10 mg/cup = 6 mg/100g
assuming 6 oz (170 g) cup)
sucrose assumed 0

Name Cos, raw (Romaine)


IML# 8030
Scientific Name Lactuca sativa
Sources of Nutrient Values
USDA # 11251
Other sucrose = 0.1 imputed from iceberg lettuce in HERR # 48
Vit E = 1.0 from SDB rel 5 # 7211600
phytate = 42 imputed from cassava leaf, Ferguson et al, 1988

Name Cowpeas, mature, boiled


IML# 7060
Scientific Name Vigna unguiculata unguiculata
Alternate Names Blackeyed peas, crowder peas
Sources of Nutrient Values
USDA # 16063
Other vit E = 0.3 from SDB rel 5 # 4130102
phytate = 945/2.64 midpoint of range in Reddy et al, 1989, adj for ckd
sucrose = 1.8/2.64 from HERR # 48, adj for ckd
Wet/Dry Ratio 2.64

Name Crackers, salty or savoury, wheat-based


IML# 916
Sources of Nutrient Values
USDA # 18228 except Fe, Thi, Rib & Nia calc. as IML #7300 (unenr. white wheat
flour) to adjust for unenriched flour
(assume same values as in flour, since protein content is approx. same as
in crackers)
Other phytate = 180 in Reddy et al, 1989
sucrose = 0.4 calculated from white flour carbohydrate ratio: 21.5/76.3 x 0.4
= 0.4
Vit E = 0.5 from SDB rel 5 # 5432500

Name Cucumber, raw [fruit]


IML# 943
Scientific Name Cucumis sativus
Sources of Nutrient Values
USDA # 11205 [NOT pared, ends only removed]
Other sucrose = 0 from HERR # 48
Vit E = 0.1 from SDB rel 5 # 7511100
phytate assumed 0
Revised: 8/23/20177/23/97 120

Refuse % 3 (ends); 23 (peeled)


Revised: 8/23/20177/23/97 121

Name Curry Powder


IML# 7062
Sources of Nutrient Values
USDA # 2015
Other panto = 0.10 imputed from coffee powder USDA # 14-214
B6 = 1.2 imputed from HH Survey NDB # 57531039399 using kcal ratio:
325/1368 x 5.05
folate = 281 imputed from HH Survey NDB # 57531039399 using kcal ratio:
0.24 x 1170
Vit E = 1.3 imputed from HH Survey NDB # 57531039399 using kcal ratio:
0.24 x 5.3
phytate assumed 0
sucrose assumed 0
amino acids imputed from ground ginger (USDA 2021) adjusted for protein:
12.7/9.12 = 1.39
fats imputed from HH Survey NDB # 57531039399 fat ratio:
sat. 8.9/40.4 x 13.8 = 3.0
mono 12.5/40.4 x 13.8 = 4.3
poly 11.8/40.4 x 13.8 = 4.0

Name Distilled spirits, 50% alcohol (100 proof)


IML# 396
Sources of Nutrient Values
USDA # 14037
Other Vit E = 0 from SDB rel 5 # 9351200
phytate assumed 0
sucrose assumed 0
alcohol = 42.5% adj for specific gravity

Name Duck, domestic, meat plus skin, cooked, roast


IML# 8064
Scientific Name Anas platyrhynchos
Sources of Nutrient Values
USDA # 05140
Other Vit D imputed as 0 based on chicken & turkey in McC & W
Vit E = 0.7 from SDB rel 5 # 2430101
Refuse % 35 (bone)
Raw/ckd ratio .65
Yield Factors AP raw with bone = 0.42 EP roasted
Raw EP = 0.65 EP roasted

Name Egg, Chicken, raw or cooked in shell


IML# 974
Scientific Names Gallus domesticus, G. gallus
Sources of Nutrient Values
USDA # 1129
Other vit A = 190 from McW # 293 (chicken egg, boiled)
Revised: 8/23/20177/23/97 122

Vit E = 1.9 from SDB rel 5 # 3110300


vit D = 1.3 from USDA s prov. table
Revised: 8/23/20177/23/97 123

Name Egg, duck, raw or cooked in shell


IML# 8100
Scientific Name Anas platyrhynchos domestica
Sources of Nutrient Values
USDA # 1138
Other vit A & D from McW # 297
Vit E = 0.7 from SDB rel 5 # 3120100
panto = 1.26 imputed from chicken egg

Name Egg White, raw


IML# 8103
Scientific Name Gallus gallus, G. domesticus
Sources of Nutrient Values
USDA # 1124
Other phytate assumed 0
Vit E = 0 NDB 5 # 3110801
sucrose assumed 0
FA s = 0 NDB 5 # 3110801
vit A = 0 NDB 5 # 3110801
cholesterol = 0 NDB 5 # 3110801
vit D = 0 from USDA s prov. table

Name Eggplant, boiled [fruit]


IML# 7064
Scientific Name Solanum malongena (var. ovigerum)
Alternate Name Aubergine
Sources of Nutrient Values
USDA # 11210
Other sucrose = 0.2 from HERR # 48 (raw)
phytate assumed 0
Vit E = 0 from SDB rel 5 # 7521701
Refuse % 20
Revised: 8/23/20177/23/97 124

Name Fermentation, unspecified


IML# 8121
Comments use this item to reduce phytate content in fermented products (e.g.,
with yeast in bread recipes). 100 g of
fermentation will reduce phytate by 100 mg.
Sources of Nutrient Values At this time, all nutrients are assumed zero except
phytate which is set to -100 (the option remains to
add nutrients if evidence is found to indicate that the fermentation process
increases nutrient values).
Guidelines
a. White yeast bread recipes: phytate reduced from approx. 200 (.73 x 282)
(bread is approx. 73% flour) to approx. 30
mg/100 g (85% reduction); use 1.7 x IML # 8121 to reduce phytate by 170 mg.
b. Whole grain yeast bread recipes: phytate reduced from approx. 620 (.73 x
845) to approx. 400 (approx. 35%) (535 x
.73); use 2.2 x IML # 8121 to reduce phytate by 220 mg (see Faridi et al, J Fd Sci
1983; 48: 1654).
c. Fermented grains & legumes (autolysis):
ground cereals (in water), 12 hr, 45C, pH = 4.5:
wheat: 100% hydrolyzed
rye: 100% hydrolyzed
barley: 100% hydrolyzed
oat: 25% of phytate hydrolyzed
corn: 25% of phytate hydrolyzed
whole legumes; 5 hr (in water), 60%: approx. 45% hydrolyzed
approx. 50% hydrolyzed if overnight at room temp (see Reddy et al, 1989,
pp 120-132)

Name Fish, dried w/o bone, nonspecific, low-fat species


IML# 8048
Sources of Nutrient Values Calculated as cod (IML # 8043) x 2.91* except vitamins:
Thi (40% ret n)* factor 1.16
Ribo (50% ret n)* factor 1.46
Other vits (assume 50%) factor 1.46
Vit C assumed 0
Vit A assumed 0
Vit E = 0 assume all is lost protecting unsat. fats during drying.
Water = 26.1 IML # 8043 (USDA 15016)/2.91
Selection was based on observations that there are relatively few high fat species
and values for dried samples almost all
are low fat. Data based on LDC samples.
*Mean of FAO/EA 1202, 1334, 1361, 1365, 1279 & FAO/Afr 1301 for Wet/Dry; B1 &
B2 retentions also incl FAO/EA 1362,
1336 (smoked).
Revised: 8/23/20177/23/97 125

Name Fish, small, whole, dried


IML# 7070
Sources of Nutrient Values FAO/East Asia # 1281 plus: missing mins & vits &
amino acids, 2.4 x cn. sardines (USDA 15088)
(i.e. calc. to equal protein) except:
Vit B12 = 12 based on x anchovy & sardines, canned @ = prot.
Vit A = 0 based on FAO/AFR # 1534, whitebait
Vit D = 2 based on 3 x smoked mackerel, McW 620 @ = fat
Fatty acids & cholesterol based on kippered herring (USDA 15042) x 0.7
Mg = 140 calc from Ferguson et al, 1989
Zn = 5.2 calc from Ferguson et al, 1989
Mn = 2.1 calc from Ferguson et al, 1989
Vit E = 0.3 x 0.8 from SDB rel 5 # 2613918, adjusted for fat
vit C = 0 from SDB rel 5 # 2613918

Name Fortification nutrients


IML# 8109 = Vitamin A, 100 RE
8110 = Vitamin D, 10 g
8111 = Iron, 10 mg
8112 = Thiamin, 1 mg
8113 = Riboflavin, 1 mg
8114 = Niacin, 10 mg
8115 = Vitamin C, 100 mg
8116 = Vitamin E, 10 TE
8117 = Vitamin B6, 1 mg
8118 = Folate, 100 g
8119 = Calcium, 100 mg
To be used in recipes for products with enriched or fortified nutrients.
Revised: 8/23/20177/23/97 126

Name Grubs, mixed spp. raw or cooked


IML# 8160
Sources of Nutrient Values Proximate: Miller, James & Maggiore, 1993 (MJM)
Witchetty grubs, cossidae sp.; calculated as the
average of all samples:
H2O = 52.9
Prot = 15.1
Fat = 20.9
Carb = 8.2
Ash = 2
calories calculated as 4 x carb + 4 x prot + 9 x fat
Minerals: Ferguson, EL et al, 1989. Sago Palm Grubs (min. in MJM are very similar,
except Cu):
Ca = 18
P = 96
Mg = 29
K = 304
Na = 13
Zn = 4.9
Cu = 2.1
Mn = 0.55
Thia = 0.67 MJM, cooked average value
Ribo = 1.17 MJM, raw average (1.24) x 0.94 (pork ret n)
Vit C = 3 MJM, raw average
Iron = 3.1 MJM, raw average
Missing nutrs. calc from 0.85 x pork sausage IML #2014 (N.B. Pork chosen instead
of beef as relatively high B1 and low B12)

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 Halibut, dry-cooked, Atlantic and Pacific


IML# 1104
Scientific Names Hippoglossus hippoglossus (L.) and H. stenolysis Schmidt
Sources of Nutrient Values
USDA # 15037
Other Vit E = 0.9 based on -toc. in McLaughlin & Weihrauch
panto = 0.28 imputed from McW # 587
folate = 14 imputed from McW # 587
vit D = 15 from USDA s prov. tables
Refuse % 32
Revised: 8/23/20177/23/97 127

Name Herring, cooked with dry heat


IML# 8044
Scientific Name Clupea spp.
Sources of Nutrient Values
Mc & W # 613 + amino acids & Ash USDA # 15197

Name Honey, strained


IML# 1134
Sources of Nutrient Values
USDA # 19296
Other sucrose = 1.5 from HERR # 48
Vit E = 0 from SDB rel 5 # 9130201
fiber = 0 from SDB rel 5 # 9130201
phytate assumed 0

Name Horseradishtree leaf, boiled


IML# 8003
Scientific Name Moringa oleifera
Sources of Nutrient Values
USDA # 11223
Other Fats: from SDB rel 5 # 7213220
mono = 0.1
sfa = 0
pufa = 0.1
sucrose assumed 0 (as in chard & spinach)
Vit E = 0.4 from SDB rel 5 # 7213220
phytate = 34 imputed from pumpkin leaf, Ferguson et al, 1983

Name Ice cream, vanilla


IML# 1140
Sources of Nutrient Values
USDA # 19095
Other sucrose = 8.9 imputed from dry mix based on approx. same lactose
values in HERR # 48
phytate assumed 0
Vit E = 0.1 from SDB rel 5 # 1311000
vit D imputed from whole milk, adj for fat: 11.0/3.3 x .03

Name Infant Formula, Lactogen , dry


IML# 7085
Sources of Nutrient Values Manufacturer s (Nestl) label
AA s imputed from whole milk, adjusted for protein (21.6/3.2 = 6.75)
ash = 4.9 imputed from whole milk as 7 x 0.7 based on ratio of macrominerals
(e.g., potass = 970/140)
sucrose = 12 Sucrose is 2nd ingred. in Lactogen; first ingred is partially skimmed
milk
lactose = 36% in dry whole milk (HERR # 48) and 50% in nonfat dry milk
Of 52g CHO in Lactogen, assume lactose = 40, sucrose = 12
Revised: 8/23/20177/23/97 128

FA imputed from whole milk based on fat ratio


Revised: 8/23/20177/23/97 129

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 Jujube, raw


IML# 8019
Scientific Name Ziziphus jujuba
Sources of Nutrient Values
USDA # 9146
Other Vit E = 0.6 imputed from plums, SDB rel 5 # 6314301
phytate assumed 0
sucrose = 3.0 imputed from plums in HERR # 48
Dfiber = 2.2 from Apples USDA # 9003 or SDB rel 5 # 6310100
Panto = 0.06 from Apples USDA # 9003 or SDB rel 5 # 6310100
Folate = 2.8 from Apples USDA # 9003 or SDB rel 5 # 6310100
AA from Apples USDA # 9003 or SDB rel 5 # 6310100
FA = .5 x FA from Apples USDA # 9003 or SDB rel 5 # 6310100
SFA = .03
Mono = .01
PUFA = .05

Name Jute, potherb, boiled


IML# 8001
Scientific Name Corchorus olitorius
Alternate name Dark green leaf (moderate C, approx. 4% protein)
Sources of Nutrient Values
USDA # 11232
Other Zn = 0.38 from raw beet greens (USDA # 11086)
Cu = 0.19 from raw beet greens (USDA # 11086)
panto = 0.25 from raw beet greens (USDA # 11086)
vit B6 = 0.54 from raw jute (#11231) adjusted for cooking losses; (0.9 x
0.6)
D fiber = 3.1 from turnip greens, boiled p 10.3 of Handbook 8-11
Vit E = 0.3 imputed from beet greens (SDB rel 5 # 7210121)
sucrose assumed 0
phytate = 42 imputed from cassava leaf in Ferguson, 1988
Revised: 8/23/20177/23/97 130

Name Kale, boiled


IML# 7082
Scientific Name Brassica oleracea var. acephala
Alternate Name Very dark green leaf (mod. to hi C, approx. 2% protein)
Sources of Nutrient Values
USDA # 11234
Other Vit E = 0.8 from SDB rel 5 # 7211921
sucrose assumed 0
phytate = 42 imputed from cassava leaf, Ferguson et al, 1988

Name Kidney, beef, cooked with moist heat


IML# 8162
Scientific Name Bos taurus
Sources of Nutrient Values
USDA # 13324
Other Vit E = 0.42 McW # 480 (ox)
vit D = 0.8 from Prov. Table for Vit D

Name Kidney beans, mature, boiled


IML# 7005 - revised
Scientific Name Phaseolus vulgaris
Sources of Nutrient Values
USDA # 16028
Other Vit E = .2/2.64 McL & Weihrauch, 1979, adj to ckd
phytate = 1630/2.64 Reddy et al, 1989 (midpoint of range), adj to ckd
sucrose = 2.6/2.64 imputed from common beans in HERR # 48 (midpoint of
range), adj to ckd
Wet/Dry Ratio 2.64

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

Name Leeks, boiled


IML# 7023
Scientific Name Allium ampeloprasum
Sources of Nutrient Values McW # 776
Ash from USDA # 11247
amino acids from USDA # 11247 x 1.5 to equate pro
sucrose = 0.4 from HERR # 48
phytate = 5 imputed from Chinese cabbage in Ferguson et al, 1988
CHO = 5.0 calculated by difference
Refuse % 43
Revised: 8/23/20177/23/97 131

Name Lemon, raw (without peel)


IML# 1246
Scientific Name Citrus limon
Sources of Nutrient Values
USDA # 9150
Other Vit E = 0.1 from SDB rel 5 # 6120401 (juice)
phytate assumed 0
sucrose = 0.3 from HERR # 48 (juice)
AA imputed from oranges, USDA # 9200
Refuse % 33

Name Lentils, boiled


IML# 7086 revised
Scientific Name Lens culinaris
Sources of Nutrient Values
USDA # 16070
Other Vit E = 0.3/2.68 (2.68 x 0.1 from SDB rel 5 # 4130500); adj to ckd
phytate = 960/2.68 midpoint of range in Reddy et al, 1989; adj to ckd
sucrose = 1.8/2.68 HERR # 48; adj to ckd
Wet/Dry Ratio 2.68 / McW

Name Lettuce, crisphead, raw


IML# 1258
Scientific Name Lactuca sativa
Alternate Names Very light green leaf (low C), iceberg lettuce
Sources of Nutrient Values
USDA # 11252
Other sucrose = 0.1 from HERR # 48
Vit E = 0.1 from SDB rel 5 # 7511300
phytate = 0 from Camire & Clydesdale, 1982

Name Liver, beef, cooked, braised


IML# 1267
Scientific Name Bos taurus / B. indicus
Sources of Nutrient Values
USDA # 13326
Other Vits from McW # 490
Raw/ckd Ratio 0.74

Name Liver, chicken, cooked, braised


IML# 8062
Scientific Name Gallus gallus / G. domesticus
Sources of Nutrient Values
USDA # 05028
Other Vits from McC &W # 485 (raw chicken liver)
Revised: 8/23/20177/23/97 132

Name Locust, raw or cooked, nonspecific


IML# 8161
Sources of Nutrient Values
FAO/Afr # 1154:
H2O = 57
Pro = 18.2
Fat = 21.5
Carb = 2 based on dried # 1156
Iron = 2.5 based on fried at = pro (# 1155)
ash = 2 imputed from sum of minerals (1.6)
kcal = 274 calculated from proximate nutrients
Ferguson et al, 1989:
Zn = 8.4
Cu = 3.0
Mn = 1.46
Ca = 90
P = 424
Mg = 62
Na = 55
K = 545
Missing nutr: impute from pork sausage x 0.9 (IML # 2014)

Name Lotus seed, dried


IML# 8022
Scientific Name Nelumbo spp
Sources of Nutrient Values
USDA # 12013
Other Zn, Cu from USDA # 12193 (Sisymbrium seeds)
Mn from USDA # 12128 (ginkgo nuts, dried)
Panto from USDA # 12128 (ginkgo nuts, dried)
B6 = .75 x USDA # 12067 (almonds)
Fol = .75 x USDA # 12067 (almonds)
Vit E = 3.5 imputed from breadnut seeds, SDB rel 5 # 4310010
phytate = 2220 imputed by assuming 100% of P is phytate (as for other
seeds in Reddy et al, 1982); 626 mg P
.282 (phytate is approx. 28% P)
sucrose = 1.0 imputed from pumpkin seeds in HERR # 48
d fiber = 14.9 imputed from breadnut seeds, SDB rel 5 # 4310010
Revised: 8/23/20177/23/97 133

Name Lychee, dried, uncooked


IML# 8021
Scientific Name Litchi chinensis
Sources of Nutrient Values
USDA # 9165
Other Vit E = 0.7 from SDB rel 5 # 6211400
phytate assumed 0
sucrose = 0.5 imputed from dried prunes in HERR # 48
B6 = 0.09 from SDB rel 5 # 6211400
Fola = 12 from SDB rel 5 # 6211400
SFA = .4 from SDB rel 5 # 6211400
Mono = .1 from SDB rel 5 # 6211400
PUFA = 4 from SDB rel 5 # 6211400
AA s calculated from Loquats USDA # 9174, adjusting for protein. AAx
(3.8/.43)
panto = 0.46 imputed from dried prunes, USDA # 9291

Name Maize, sweet, white, boiled (immature seed)


IML# 7053
Scientific Name Zea mays
Alternate Name Sweetcorn
Sources of Nutrient Values
USDA # 11168
Other vit A = 0 from footnote trace (assumed zero)
sucrose = 1.5 from HERR # 48
Vit E = 0.1 from SDB rel 5 # 7521621
phytate = 31 from Oberleas & Harland, 1981
Refuse % 45 (cob)

Name Maize, sweet, yellow, boiled (immature seed)


IML# 845
Scientific Name Zea mays, Alternate Name Sweetcorn
Sources of Nutrient Values
USDA # 11168
Other vit A = 13 RE from Mangels et al, 1993
sucrose = 1.5 from HERR # 48 (assumes water discarded)
Vit E = 0.1 from SDB rel 5 # 7521611
phytate = 31 from Oberleas & Harland, 1981
Refuse % 45 (cob)

Name Maize bran, crude, raw


IML# 8005
Scientific Name Zea mays
Sources of Nutrient Values
USDA # 20015
Other sucrose = .48 from rice bran in HERR # 48
phytate = 250/.95 from Reddy et al, 1989 (corn hull) (adjust to 5%
moisture)
AA s = 1.04 calc. from cornmeal using protein ratio 8.4/8.1
Vit E = 1.49 imputed from wheat bran
Revised: 8/23/20177/23/97 134

Assume no vit loss as for boiled maize grits


Revised: 8/23/20177/23/97 135

Name Maize meal, whole grain, white, dry


IML# 7054
Scientific Name Zea mays
Sources of Nutrient Values
USDA # 20020
Other vit A = 0 footnote p. 37 of USDA 8-20
Phytate, Vit E, folate and sucrose as in yellow maize meal (IML # 7055)
Wet/Dry Ratio 6.2

Name Maize meal, whole grain, yellow, dry


IML# 7055
Scientific Name Zea mays
Sources of Nutrient Values
NDB # 20020
Other Vit E = 0.5 USDA 8-20, p. 13 (for corn)
phytate = 800 890 x .9 (dry wt) from Reddy et al, 1989
sucrose = .3 HERR #48 (from popcorn)
folate = 25 imputed from corn flour (USDA # 20016)
Comparison of Thia, ribo, nia suggest no vitamin loss due to boiling for corn
grits
Wet/Dry Ratio 6.2

Name Mango, ripe, raw


IML# 7088
Scientific Name Mangifera indica
Sources of Nutrient Values
USDA # 9176
Other Vit E = 1.1 from SDB rel 5 # 6312901
phytate = 20 from Ferguson, 1988
sucrose = 9.9 from HERR # 48
vit A = 400 from West, Pepping & Temalilwa # 98 (2400 g of -car./6)
vit C = 36 from East Asia # 909
cys assumed zero
folate = 14 from SDB rel 5 # 6312901

Name Mango, unripe, raw


IML# 7089
Scientific Name Mangifera indica
Sources of Nutrient Values
USDA # 9176
Other Vit E = 1.1 imputed from ripe mangos, SDB rel 5 # 6312901
phytate = 20 imputed from ripe mangos, from Ferguson et al, 1988
sucrose = 4.9 imputed as 50% of ripe mangos, HERR # 48
vit A = 10 from West, Pepping & Temalilwa # 99 (60 g of -car./6)
Folate = 5 from West, Pepping & Temalilwa # 99: 7 x 70% ret n
vit C = 43 from East Asia # 911: 62 x 70% ret n
cys assumed zero
Revised: 8/23/20177/23/97 136

Name Milk, cow, evaporated, whole, canned


IML# 1324
Scientific Name Bos taurus
Sources of Nutrient Values
USDA # 1096
Other Vit E = 0.19 from McC & W # 202
Vit D = 0.09 from McC & W # 202 (unfortified)

Name Milk, cow, skimmed, raw or pasteurized, not fortified


IML# 1322
Scientific Name Bos taurus
Sources of Nutrient Values
USDA # 1085
Other Vit E = 0 from McW # 181
Vit A = 1 from McW # 181
Vit D = 0 from McW # 181

Name Milk, cow, whole, raw or pasteurized, not fortified


IML# 1320
Scientific Name Bos taurus
Sources of Nutrient Values McCance & Widdowson # 190
Amino acids, ash, and vit C from USDA # 1-077

Name Milk, goat, whole, fluid


IML# 7075
Scientific Name Capra hircus
Sources of Nutrient Values
USDA # 01106
Other Vit E = 0.1 from SDB rel 5 # 1111600
Vit D = 0.3 from USDA prov. table

Name Millet, Pearl, whole-grain, dry


IML# 8006
Scientific Name Pennisetum americanum
Sources of Nutrient Values Indian NIN # 1 except:
FA s from Lorenz & Kulp, 1991
d fiber from NIN # 3
B6 & panto from USDA 20031, proso millet
vit E from McLaughlin & Weihrauch, 1979
phytate = 870 from Simwemba et al, 1984
sucrose = 1.6 from Lorenz & Kulp, 1991
CHO calc. by difference
Revised: 8/23/20177/23/97 137

Name Millet, Pearl, meal/flour, dry


IML# 8013
Scientific Name Pennisetum spp.
Sources of Nutrient Values
Apply the following factors to IML # 8006 (whole-grain pearl millet) to adjust for
milling losses:
Pro 0.90
Fat 0.92
Carb 1.03
water 1.0
ash 1.0
kcal 1.0
fiber 0.7
phytate 0.7
Ca 0.8
Mg 0.2
Zn 0.5
Fe 0.7
Other min 1.0
All vits 0.8
Lys 0.98
Trp 0.8
Met 0.9
Cys 0.8
Thr 0.8
Other EAAs 0.9
Fatty acids 0.92
Revised: 8/23/20177/23/97 138

Name Millet, ragi, meal/flour, dry


IML# 8007
Scientific Name Eleusine coracana
Alternate Name Finger millet
Sources of Nutrient Values Indian Table NIN # 8 except fatty acids & sucrose from
Lorenz & Kulp, Hdbk 1991 p 294. Adjusted
for processing loss as calc based on FAO/Afr # 91 and 89 and A gren, G. and R.
Gibson. Food Composition Table for Use in
Ethiopia. Part I, CNU report no. 16. Swedish International Development Authority,
Stockholm, 1968; #33, 29 (Teff); 34, 30
(Teff); and ess AA s Ragi #17, 16 (A gren, G., A. Eklund, S-A . Lieden. Food
Composition Table for Use in Ethiopia, Part II:
Amino Acid Content and Biological Data on Proteins in Ethiopian Foods, Ethiopian
Nutrition Institute, Addis Ababa, 1975).
Factors applied:
Pro 0.9
Fat 1.0
Carb 1.0
fiber 0.7
phytate 0.7
Ca 0.8
Mg 0.2
Zn 0.5
Fe 0.7
other min 1.0
all vits 0.8
Lys 0.98
Trp 0.8
Met 0.9
Cys 0.8
Thr 0.8
other AAs 0.9
ash 1.0
kcal 1.0
water 1.0
vit B6 = 0.23 from USDA # 20032 (ckd Proso millet, factor = 3 to raw)
panto = 0.37 from USDA # 20032 (ckd Proso millet, factor = 3 to raw)
vit E = 0.18 from McLaughlin & Weihrauch, Table 2, 0.05 + (.1 x 1.3), assume
unckd & apply ret n factor of .8

Name Molasses, dark (treacle)


IML# 8072
Scientific Name Saccharum officinarum
Sources of Nutrient Values
Treacle, black McC & W # 1013:
Protein & AA s assumed 0
Ash = 5.75 mean of USDA 19304 & 19305
Mn = 2.07 mean of USDA 19304 & 19305
sucrose = 31.0 average of blackstrap (26.9) & regular (34.7) in HERR #48
phytate assumed 0
Revised: 8/23/20177/23/97 139

Name Monosodium glutamate


IML# 8080
Sources of Nutrient Values
Merck Index, p. 952, 7th Ed. (1960):
glu = 86.98%
Na = 13.6% = 13600 mg
Assume 1% moisture
glu = 86 calc. as .99 x 86.98
protein = 86 g
kcal = 86 x 4 = 344
sodium = 13600 x .99 = 13464
ash = 13.6
all other nutrients assumed 0

Name Mushrooms, boiled (stem & cap)


IML# 1355
Scientific Name Agaricus bisporus
Sources of Nutrient Values
USDA # 11261
Other sucrose = 0.2 imputed from potatoes
Vit E = 0.1 from SDB rel 5 # 7521901
phytate = 0 from Mc & W, 1978
vit D = 1.9 from USDA prov. table

Name Mussels, cooked, moist heat


IML# 8046
Scientific Name Mytilus edulis L.
Sources of Nutrient Values
USDA # 15165
Other Mn = 0.26 McW # 645
thia = 0.02 McW # 645
ribo = 0.38 McW # 645
nia = 1.3 McW # 645
B6 = 0.06 McW # 645
B12 = 22.1 McW # 645
panto = 0.40 McW # 645
vit C = 0 McW # 645
vit D = 0 McW # 645
sucrose = 0 McW # 645
folate = 14 USDA # 15169 (Eastern oysters)
vit A = 54 USDA # 15169 (Eastern oysters)
Vit E = 1.5 from SDB rel 5 # 2631316
Revised: 8/23/20177/23/97 140

Name Mustard leaves, boiled


IML# 8002
Scientific Name Brassica juncea
Sources of Nutrient Values
USDA # 11271
Other Vit A = 470 Mangels et al, 1993
zinc, copper, iron, panto, vit B6, manganese, and folate from USDA # 11273
(frozen mustard greens)
sucrose = 0 from HERR 48
Vit E = 2.0 from SDB rel 5 # 7212221
phytate = 42 imputed from cassava leaf, Ferguson et al, 1988

Name Oats, rolled or meal, cooked


IML# 1870
Scientific Name Avena sativa L.
Sources of Nutrient Values
USDA # 08121
Other Vit E = 0.3 (1.51 + (.4 x .11) + (.3 x .63)/6.2 from McLaughlin &
Weihrauch, 1979
phytate = 111 from Oberleas & Harland, 1981 (133/1.2)
sucrose = 0.4 from HERR # 48
vit C & D assumed zero
Wet/Dry Ratio 6.2

Name Olives, ripe, canned, pitted


IML# 1406
Scientific Name Olea europaea
Sources of Nutrient Values
USDA # 09193
Other sucrose = 0.1 imputed from avocados
Vit E = 3 from SDB rel 5 # 7551002
phytate assumed 0
d fiber = 2.0 from SDB rel 5 # 7551002
trp = 21 imputed from avocado USDA # 9037
cys = 21 imputed from avocado USDA # 9037

Name Olive oil


IML# 2702
Scientific Name Olea europaea
Sources of Nutrient Values
USDA # 4053
Other phytate assumed 0
sucrose assumed 0
Mn assumed 0
vit D assumed 0
Vit E = 12.0 from SDB rel 5 # 8210400
Cu = 0 from SDB rel 5 # 8210400
Revised: 8/23/20177/23/97 141

Name Onion, bulb, raw or boiled


IML# 1413
Scientific Name Allium cepa
Sources of Nutrient Values
USDA # 11283
Other sucrose = 1.3 from HERR # 48 (raw)
Vit E = 0.1 from SDB rel 5 # 7522101 (ckd)
phytate = 0 from McC & W, 1978

Name Orange, raw


IML# 1420
Scientific Name Citrus sinensis
Sources of Nutrient Values
USDA # 9200
Other Vit E = 0.2 from SDB rel 5 # 6111901
phytate assumed 0 (none in or. juice re Oberleas & Harland, 1981)
sucrose = 4.2 from HERR # 48
vit A = 8 from Mangels et al, 1993
Refuse % 27

Name Oyster, Pacific


IML# 8049
Scientific Name Crassostrea gigas
Sources of Nutrient Values
USDA # 15231
Other Vit E = 1.1 from SDB rel 5 # 2631513
Vit A, C, panto, B6, B12, folate imputed from Eastern oysters, USDA # 15246
vit D = 8 from USDA s prov. tables

Name Palm oil, red, fresh


IML# 8034
Scientific Name Elaeis guineensis
Sources of Nutrient Values
USDA # 4513
Other Ca, P, Vit A, B1, and B2 from West, Pepping and Temalilwa, 1988 (item #
138) Vit A = 5000RE calc as -caro
6 and other caro 12
Vit E = 3.8 USDA footnote
phytate assumed 0
sucrose assumed 0
vit D assumed 0
Mn assumed 0
Revised: 8/23/20177/23/97 142

Name Papaya, ripe, raw


IML# 7097
Scientific Name Carica papaya
Sources of Nutrient Values
USDA # 9226
Other vit A = 135 from MCW # 935
cys = 5 imputed from peaches x protein ratio (6/7)
Vit E = 1.1 from SDB rel 5 # 6313301
phytate assumed 0
sucrose = 1.8 from HERR # 48

Name Parsley, dried


IML# 8004
Scientific Name Petroselinum crispum
Sources of Nutrient Values
USDA # 02029
Other Vit E = 1.8 7 x 1.8 x .15 = 1.8, assume 15% ret n as for vit C, from SDB
rel 5 # 7511900: raw parsley
sucrose = 1.4 calc from fresh parsley in HERR # 48: 7 x 0.2
folate = 808 4 x USDA # 11297 (raw parsley, adj for 60% ret n)
panto = 1.6 4 x USDA # 11297 (raw parsley, adj for 60% ret n)
FA s 7 x USDA # 11297
AA s 7 x USDA # 11297
phytate = 281 calc. from pumpkin leaf in Ferguson et al, 1988 (91/11 x 34)
based on dry solids = 11% vs 91% in dry parsley, Wet/Dry Ratio 7

Name Pasta, wheat, white, cooked, not enriched


IML# 8009
Scientific Name Triticum aestivum L.
Sources of Nutrient Values
USDA # 20121
Other values for unenriched from footnotes:
Fe = 0.5
thia = 0.02
ribo = 0.02
niacin = 0.4
vit A assumed 0
Vit E = 0.1 calc. as .34 x .25 (assume 34% white flour) x .9 (ret n factor)
phytate = 81 Oberleas, 1981
sucrose = 0.3 from HERR # 48

Name Peach, raw


IML# 1479
Scientific Name Prunus persica
Sources of Nutrient Values
USDA # 9236
Other Vit E = 0.7 from SDB rel 5 # 6313501
phytate = 0 from Oberleas & Harland, 1981
sucrose = 5.6 from HERR # 48
Revised: 8/23/20177/23/97 143

Name Peas, green, boiled (seed, immature)


IML# 1516
Scientific Name Pisum sativum
Sources of Nutrient Values
USDA # 11305
Other sucrose = 4.8 from HERR # 48
Vit E = 0.4 from SDB rel 5 # 7522402
phytate = 28 from Oberleas & Harland, 1981
Refuse % 62 (pods)

Name Peanuts, all types, raw or cooked


IML# 1493
Scientific Name Arachis hypogaea
Alternate Name Groundnuts
Sources of Nutrient Values
USDA # 16087
Other B vits USDA # 16089 (peanuts, roasted)
Vit E = 9.1 McLaughlin & Weihrauch, 1979
phytate = 1760 Reddy et al, 1989
sucrose = 3.8 from HERR # 48
Refuse % 27 (shells)

Name Peanut oil


IML# 8035
Scientific Name Arachis hypogaea
Sources of Nutrient Values
USDA # 4042
Other phytate assumed 0
sucrose assumed 0
Mn assumed 0
vit D assumed 0
Vit E = 12.9 from SDB rel 5 # 8210500
copper = 0 from SDB rel 5 # 8210500

Name Peppers, green, sweet, raw or boiled


IML# 8026
Scientific Name Capsicum annum
Sources of Nutrient Values
Mean of all nutrients except Vits A and C from USDA # 11333, 11337, 11951 and
McW # 801, 802 (raw); plus USDA #
11334, 11338 and McW # 803 (boiled)
vit A = 35 mean of Mangels et al, 1993, values for raw green (39RE) and
yellow (32RE), USDA 11337,
McW 801 and 802, USDA 11334 and 11338, McW 803.
vit C = 109 mean of all above except 11337 and 11338.
sucrose = 0.1 from HERR # 48 (raw)
Vit E = 0.7 from SDB rel 5 # 7512210
phytate = 35 from Ferguson et al, 1993
Revised: 8/23/20177/23/97 144

Name Pepper, red, pungent, dry pwd. (cayenne)


IML# 7103
Scientific Name Capsicum frutescens
Sources of Nutrient Values
USDA # 02031
Other sucrose = 1.1 11 times 0.1 in fresh, from HERR # 48
Vit E = 1.1 11 times 0.7 from SDB rel 5 # 7512220 (for fresh) x 15% ret n
as for vit C
phytate = 403 calculated from Ferguson et al, 1993; 11.5 x 35 = 403
amino acids = 6 x USDA # 11-670 (hot chili peppers, raw) based on
protein ratio: 12/2
To impute B-vit, use values from 11-670 x dry solids ratio: 92/12.26
folate = 88 7.5 x 23.4 x .5 (50% ret n from USDA s dried fruits)
vit B6 = 1.88 7.5 x .278 x .9 (90% ret n from USDA s dried fruits)
panto = 0.41 7.5 x .061 x .9 (90% ret n - assume same as vit B6)

Name Peppers, red, sweet, raw or boiled


IML# 8027
Scientific Name Capsicum annum
Sources of Nutrient Values
All values are a mean of USDA 11333, 11337 and McW 804 (raw); plus USDA #
11334, 11338 and McW # 805 (boiled)
except vit A and C.
vit A = 471RE mean o Mangels et al, 1993, red, raw (371RE), USDA 11337,
McW 804, USDA 11334 and
11338, McW 805.
vit C = 146 mean of USDA and McW except omit 11337 and 11338.
sucrose = 0.1 imputed from green peppers in HERR # 48
Vit E = 0.7 from SDB rel 5 # 7512220
phytate = 35 from Ferguson et al, 1993

Name Pigeonpeas, fresh, cooked


IML# 8028
Scientific Name Cajanus cajan
Sources of Nutrient Values
USDA # 11345
Other Vit A = 7 from Mangels et al, 1993
sucrose = 0.2 imputed from broadbeans in HERR # 48
Vit E = 0.3 from SDB rel 5 # 7522501
phytate = 255 from Ferguson et al, 1988
d fiber = 3.6 from SDB rel 5 # 7522501
K = 478 from SDB rel 5 # 7522501
zinc = 1.03 imputed from cowpeas, USDA # 11192
Mg = 52 imputed from cowpeas, USDA # 11192
Cu = .133 imputed from cowpeas, USDA # 11192
Mn = 0.572 imputed from cowpeas, USDA # 11192
B6 = .065 imputed from cowpeas, USDA # 11192
folate = 127 imputed from cowpeas, USDA # 11192
Revised: 8/23/20177/23/97 145

amino acids 6.0/3.2 x cowpeas


Revised: 8/23/20177/23/97 146

Name Pineapple, raw


IML# 1611
Scientific Name Ananas comosus
Sources of Nutrient Values
USDA # 9266
Other Vit E = 0.1 from SDB rel 5 # 6314101
phytate assumed 0
sucrose = 3.1 from HERR # 48

Name Plantain, cooked


IML# 7110
Scientific Name Musa paradisiaca
Sources of Nutrient Values
USDA # 09278
Other phytate assumed 0
sucrose = 3.3 imputed as 50% of banana in HERR # 48
Vit E = 0.1 from SDB rel 5 # 7190010
Mono = 0.0 from SDB rel 5 # 7190010
SFA = 0.1 from SDB rel 5 # 7190010
PUFA = 0.1 from SDB rel 5 # 7190010
Mn = 0.15 imputed from bananas, USDA #

Name Pork, fresh, cooked, roasted


IML# 1683
Scientific Name Sus scrofa
Sources of Nutrient Values
USDA # 10188, composite of trimmed retail cuts, separable lean and fat, cooked
Other Vit E = 0.3 from McLaughlin & Weihrauch, 1979 for cnd loin
Vit D = 1.4 from USDA s Provisional Vit. D table
Refuse % 24 (bone and skin)
Raw/Cooked Ratio 0.7
Yield factor 0.6

Name Pork sausage, fresh, cooked


IML# 2014
Scientific Name Sus scrofa
Sources of Nutrient Values
USDA # 07064
Other Folate 4 x 0.78 (USDA Raw x folate retention factor for broiled pork)
Vit A = 1 imputed from var. cuts pork USDA at equal prot. content
Vit E = 0.3 from SDB rel 5 # 2522141
Vit D = 1.3 from USDA s prov. table
sucrose = 0.3 from HERR # 48
Revised: 8/23/20177/23/97 147

Name Potato, baked or boiled (with or without skin)


IML# 1786
Scientific Name Solanum tuberosum
Sources of Nutrient Values
USDA # 11363
Other sucrose = 0.2 from HERR # 48
Vit E = 0 from SDB rel 5 # 7110100
phytate = 81 from Oberleas & Harland, 1981
Refuse % 15 (average)

Name Potato crisps


IML# 1809
Scientific Name Solanum tuberosum
Alternate Name Potato chips
Sources of Nutrient Values
USDA # 19410
Other sucrose = 0.2 as in cooked pot. & fried pot. in HERR # 48
Vit E = 4.9 from SDB rel 5 # 7120101
phytate = 191 calculated from CHO ratio in ckd potatoes: 51/21.6 x 81 = 191
B6 = .66 from SDB rel 5 # 7120101
folate = 45 from SDB rel 5 # 7120101

Name Potato, deep-fat fried


IML# 1789
Scientific Name Solanum tuberosum
Sources of Nutrient Values
USDA # 11404
Other sucrose = 0.2 from HERR # 48
Vit E = 0.2 from SDB rel 5 # 7140101
phytate = 147 imputed from potatoes, boiled based on CHO 22 40% (40/22 x
81)

Name Pulque, fermented agave sap, 2-2.5% alcohol


IML# 7115
Scientific Name Agave atrovirens
Sources of Nutrient Values INCAP/Lat Am # 702
Fat assumed 0
Remaining vit, min, a.a. from beer, USDA # 14-003 (1985)
Vit E = 0 as in beer (SDB rel 5 # 9310100)
phytate assumed 0
sucrose assumed 0
water calculated by difference
fat assumed zero
Revised: 8/23/20177/23/97 148

Name Pumpkin/squash seed, kernels


IML# 8023
Scientific Name Cucurbita spp.
Sources of Nutrient Values
USDA # 12014
Other Vit E = 1.0 from SDB rel 5 # 4310101
phytate = 2128 from watermelon seeds, Oberleas, 1983
sucrose = 1.0 from HERR # 48

Name Raisins [seedless] use for all


IML# 1846
Scientific Name Vitis vinifera
Sources of Nutrient Values
USDA # 9298
Other Vit E = 0.7 from SDB rel 5 # 6212510
phytate assumed 0
sucrose = 0.0 from HERR # 48
AA from grapes, USDA # 9132, adj for protein (4.87)

Name Rice, brown, ckd


IML# 1870
Scientific Name Oryza sativa
Sources of Nutrient Values
USDA # 20041
Other Vit E = 0.2 from p. 13 of AH8-20, 0.68 3.3 (not on data file)
phytate = 262 from Reddy et al, 1989, 865/3.3
d fiber = 1.7 from p. 11 of AH8-20 (not on data file)
sucrose = 0.18 from HERR # 48
Wet/Dry Ratio 3.3

Name Rice, white, unenriched, ckd


IML# 7200
Scientific Name Oryza sativa
Sources of Nutrient Values
USDA # 20051
Other Vit E = .03 from table on p. 11 of USDA 8-20, .11/3.3
phytate = 126 from Reddy et al, 1989, 420/3.3
sucrose = 0.13 from HERR # 48
use unenriched values from footnote:
vit B1 = 0.02
niacin = 0.4
iron = 0.2
Wet/Dry Ratio 3.3
Revised: 8/23/20177/23/97 149

Name River Eel, cooked dry heat


IML# 8042
Scientific Name Anguilla spp.
Alternate Name Young elver
Sources of Nutrient Values
USDA # 15026
Other Mn = 0.04 from USDA # 15025 (Eel, mixed species, raw) @ = prot.
(1.28)
vit C assumed 0
folate = 10 imputed from various fish entries in McW (e.g. # 594, plaice)
Vit E = 4.9 from SDB rel 5 # 2611311
panto = 0.28 from USDA # 15025 x 1.28 x ret n factor (.9)
vit D = 5 from USDA s prov. table
Refuse % 33

Name Safflower oil


IML# 8032
Scientific Name Carthamus tinctorius
Sources of Nutrient Values
USDA # 4510
Other phytate assumed 0
sucrose assumed 0
Mn assumed 0
vit D assumed 0
Vit E = 34.4 from SDB rel 5 # 8210600
Cu = 0 from SDB rel 5 # 8210600

Name Salt, table


IML# 7210
Alternate Name Sodium chloride
Sources of Nutrient Values
USDA s HH Survey NDB, for NFCS 87-88 # 57521019399 (table salt), per pound
(454 g):
water = 0.2 0.907/4.54
Ca = 45 204.1/4.54
Mg = 2 9.07/4.54
Fe = .1 0.454/4.54
Cu = 0.03 0.136/4.54
Na = 38,724 175806/4.54
K = 8 36/4.54
everything else is zero

Name Sardines, canned in oil, drained solids with bone


IML# 1972
Scientific Name Clupea harengus harengus (L.)
Sources of Nutrient Values
USDA # 15088
Revised: 8/23/20177/23/97 150

Other all minerals and all vitamins except A and B12 from McW # 628
Revised: 8/23/20177/23/97 151

Name Seaweed, kelp, raw (seagirdle)


IML# 8105
Scientific Name Laminaria spp.
Sources of Nutrient Values
USDA # 11445
Other vit C = 13 FAO/East Asia # 707
panto = 0.32 USDA 11666 (Spirulina)
vit B6 = 0.034 USDA 11666 (Spirulina)
sucrose assumed 0
Vit E = 0.9 from SDB rel 5 # 7512750 (seaweed, raw)
phytate = 97 imputed from okra leaf in Ferguson et al, 1988

Name Seaweed, laver, raw (Nori)


IML# 8106
Scientific Name Porphyra laciniata
Sources of Nutrient Values
USDA # 11446
Other panto = 0.32 USDA 11666 (Spirulina)
folate = 180 USDA 11445 (kelp)
sucrose assumed 0
Vit E = 0.9 from SDB rel 5 # 7512750 (seaweed, raw)
phytate = 97 imputed from okra leaf in Ferguson et al, 1988

Name Sesame seeds, whole, dried


IML# 7220
Scientific Name Sesamum indicum
Sources of Nutrient Values
USDA # 12023
Other Vit E = 2.3 from SDB rel 5 # 4310305
phytate = 4710 Reddy et al, 1982
sucrose = 0.7 imputed from decorticated sesame seeds, HERR # 48
d fiber = 16.9 from SDB rel 5 # 4310300 (assume they meant whole
seeds)

Name Sesame seed kernels, dried decorticated


IML# 7221
Scientific Name Sesamum indicum
Sources of Nutrient Values
USDA # 12201
Other Vit E = 2.3 McL & Weihrauch, 1979
phytate = 5160 Reddy et al, 1982
sucrose = 0.7 HERR # 48
d fiber = 10.1 from SDB rel 5 # 4310305 (agrees w/ McW value of 7.9
using Englyst method, which is lower
than Southgate method by approx. 20%)
Revised: 8/23/20177/23/97 152

Name Shortening, hydrogenated vegetable oils


IML# 999
Sources of Nutrient Values
USDA # 4031
Other phytate assumed 0
sucrose assumed 0
Mn assumed 0
vit D assumed 0
Vit E = 8.1 from SDB rel 5 # 8120310
Cu = 0 from SDB rel 5 # 8120310

Name Shrimp, boiled


IML# 2500
Scientific Name Penaeidae and Pandalidae spp.
Sources of Nutrient Values
USDA # 15151
Other Vit E = 3.8 from SDB rel 5 # 2631913
Vit C = 2 from SDB rel 5 # 2631913
Vit A = 64 from SDB rel 5 # 2631913
panto = 1.0 from McW # 639 (prawns, boiled)

Name Sorghum, decorticated, flour or meal


IML# 8008
Scientific Name Sorghum spp.
Sources of Nutrient Values
Nutrient changes applied to IML # 8012 Sorghum, whole grain based on data
from a) Eggum, B et al, J Cereal Sci 1: 127-137 (1983) manually decorticated, 2
varieties, approx. 80% extraction; and b) Serna-Saldivar, SO et al, ibid 7: 83-94
(1988), US yellow sorghum (Type I), mechanically pearled approx. 90% extr.; and c)
Lorenz & Kulp eds Hdbk (1991) p. 255, unspecified.
The following nutrient changes were applied to the values from whole grain
sorghum (IML # 8012):
Proximate (based on 11% water):
protein: 98%
lipid: 81%
ash: 98%
d fiber & phytate: 71%
(CHO by diff. = 75.2)
(kcal calc. from USDA s energy factors: (10.1 x .91) + (2.2 x 8.37) + (75.2
x 4.03))
Amino acids: 92% except lys = .90, met & thr = 0.1, cys = 1.04
Fatty acids: 67% (2.2/3.3)
Minerals:
potassium, sodium, iron, phos 100%
copper 73%
manganese 115%
magnesium 20%
zinc 50%
calcium 60%
Vitamins: assume 80% for all
Revised: 8/23/20177/23/97 153

Name Sorghum, whole grain


IML# 8012
Scientific Name Sorghum spp. (S. vulgare)
Sources of Nutrient Values
Proximate composition from Lorenz & Kulp 1991 (L&K) p. 253, recalculated to 11%
moisture: Prot. 10.3, lipid 3.03,
Carb by diff 73.7 (Ash = 1.6 from NIN tables)
Energy factors (USDA): P x 0.91 F x 8.37 C x 4.03 = 332 kcal
Minerals and vitamins from NIN tables (item # 4): Ca 25, Fe 4.1, Mg 171, P
222, K 131, Na 7.3, Zn 1.6, Cu
0.46, vit C 0, thi 0.37, ribo 0.13, nia 3.1, B6 0.21, fol 20, B12 0, vit A 8RE
panto = 1.11 from L&K p 255 @ 11% H2O
vit E = .7 imputed from brown rice * .9 ret n
Vitamins corrected for cooking retention: 90% Nia, vit A, vit B6, vit E; 85%
panto; 80% thia, ribo; 70% fol.
Fatty acids and amino acids from USDA # 20067: SFA 0.457, PUFA 1.37; mono
= ; chol 0; trp 124; thr 346;
ile 433; leu 1491; lys 229; meth 169; cys 127; phe 546; tyr 321; val 561; arg
355; his 246.
D fiber = 12.7 from NIN
phytate = 618 from NIN (PhytP @ 28.16)
Sucrose = .7 imputed from brown rice
Vit D assumed 0
Wet/Dry Ratio 3.2 based on USDA raw & cooked millet

Name Soybeans, boiled


IML# 8015
Scientific Name Glycine max
Sources of Nutrient Values
USDA # 16108 (dry)/2.5 (adjust dry values to ckd equivalent and apply ret n
values).
Other Cooking losses @ 2-2.5 hr give the following retention value:
folate = .35
vit C = .35 imputed from vegs.
thiamin = .45
panto = .55
B6 = .55
niacin = .60
riboflavin = .80
vit A = .90 imputed from vegs.
Vit E = 2.0/2.5 from McL & Weihrauch, 1979 (dry), adj to ckd
phytate = 1473/2.5 midpoint of range in Reddy et al, 1989 x .915 (solids)
adj to ckd
sucrose = 4.2/2.5 from HERR # 48
water = 62.6 from ckd soybeans USDA # 16109
Wet/Dry Ratio 2.5
Revised: 8/23/20177/23/97 154

Name Soybeans, immature, bld.


IML# 2136
Scientific Name Glycine max
Sources of Nutrient Values
USDA # 11451
Other sucrose = 0.5 imputed from mature soybeans in HERR # 48
Vit E = 1.5 imputed from mature soybeans in SDB rel 5 # 4110700
phytate = 270 from Yao et al, 1983: 31% solids x 870

Name Soybean oil


IML# 2707
Scientific Name Glycine max
Sources of Nutrient Values
USDA # 4044
Other phytate assumed 0
sucrose assumed 0
Mn assumed 0
vit D assumed 0
Vit E = 6.2 from SDB rel 5 # 8210800
Cu = 0 from SDB rel 5 # 8210800

Name Soybean sauce (soy sauce)


IML# 2156
Scientific Name Glycine max
Sources of Nutrient Values
USDA # 16124
Other sucrose assumed 0 as in tofu (HERR # 48)
phytate = 122 calc from soybeans (USDA # 16-108) based on phos. ratio:
130/280 x 589 = 271 x .45 = 122
(assume 55% lost in ferm. as reported for tempeh in Reddy et al)
p. 126
Vit E = 0 from SDB rel 5 # 4142030

Name Spinach, boiled


IML# 2170
Scientific Name Spinacia oleracea
Sources of Nutrient Values
USDA # 11458
Other Vit E = 0.9 from SDB rel 5 # 7212521
sucrose = 0 from HERR # 48
phytate = 0 from McC & W, 1978

Name Spleen, beef, cooked, moist heat


IML# 7230
Scientific Name Bos taurus
Sources of Nutrient Values
USDA # 13334
Other Vit D = .4 imputed from beef liver in USDA s prov. table
Vit E = 0.4 as in beef liver (imputed)
Revised: 8/23/20177/23/97 155

Name Squash, summer, all varieties (fruit), cooked


IML# 2192
Scientific Name Cucurbita spp.
Alternate Names Marrow, Courgette
Sources of Nutrient Values
USDA # 11642
Other sucrose = 0.2 from HERR # 48 (raw)
Vit E = 0.1 from SDB rel 5 # 7523301
phytate assumed 0
Refuse % 5 (ends)

Name Squash, winter, all yellow varieties (fruit), cooked


IML# 8010
Scientific Name Cucurbita spp.
Sources of Nutrient Values
USDA # 11644
Other vit A = 401 from Mangels et al, 1993
sucrose = 0.2 from HERR # 48 (raw)
Vit E = 0.1 from SDB rel 5 # 7330301
phytate assumed 0
Refuse % 29

Name Squid, cooked, moist heat


IML# 8047
Scientific Names Loligoidae and Ommastrephidae spp.
Sources of Nutrient Values
USDA # 15175 adjusted from raw to cooked (x2) and vits ret n as on p. 10
Other folate = 3.6 from McW 647 (raw, fro) 2 x 2 x 0.9 ret n
panto = 0.40 from McW 645 (mussels)
vit D assumed 0
vit A = 10 from SDB rel 5 # 2621316
Vit E = 1.4 from SDB rel 5 # 2621316
Raw/Cooked Ratio 2

Name Starch (incl. maize, sago, cassava, arrowroot, mungbean)


IML# 7057
Sources of Nutrient Values
USDA # 20027
Other sucrose assumed 0
Vit E assumed 0
phytate assumed 0
Revised: 8/23/20177/23/97 156

Name Sugar, cane, brown


IML# 2229
Scientific Name Saccharum officinarum
Sources of Nutrient Values
USDA # 19334
Other sucrose = 84.3 from HERR # 48
phytate assumed 0
Vit E assumed 0
d fiber = 0 from SDB rel 5 # 9110201

Name Sugar, sago palm, jaggery


IML# 8070
Scientific Name Metroxylon sagu
Sources of Nutrient Values NIN # 445
sucrose = 73.6 assuming same ratio of sucrose to CHO as brown sugar:
84/97 x 85
phytate assumed 0
Vit E assumed 0
amino acids calc. from apples, USDA 9-003 adjusted for protein ratio (12)
d fiber assumed 0
Fe, Mn, K, Na, Zn, Cu, Mg, all vit (exc. B12 assumed zero) imputed from USDA
19334 (brown sugar

Name Sugar, white [granulated], cane or beet


IML# 2230
Sources of Nutrient Values
USDA # 19335
Other sucrose = 96.8 from HERR # 48
phytate assumed 0
Vit E assumed 0
d fiber = 0 from SDB rel 5 # 9110101

Name Sweet potato, orange (tuber)


IML# 2249
Scientific Name Ipomaea batatas
Sources of Nutrient Values
USDA # 7235
Other vit A = 1467 from Mangels et al, 1993
sucrose = 2.8 from HERR # 48 (raw)
Vit E = 4.5 from SDB rel 5 # 7340501
phytate = 10 from Ferguson et al, 1993
Refuse % 15

Name Tea, beverage, prepared with water


IML# 2277
Scientific Name Camellia sinensis
Sources of Nutrient Values
USDA # 14367
Other Vit E = 0 from SDB rel 5 # 9230508
sucrose = 0 from HERR # 48
Revised: 8/23/20177/23/97 157

phytate assumed 0
Revised: 8/23/20177/23/97 158

Name Tempeh, soybean, mold-processed


IML# 8104
Scientific Name Glycine max
Sources of Nutrient Values
USDA # 16114
Other vit A = 1.3 cooked soybeans x 1.26 to correct for moisture
vit B12 = 0.4 calc. as avg. of zero (re UCB analyses) & USDA value of 0.84
phytate = 394 midpoint from Reddy et al, 1989: 875 x 45% sol.
Vit E = 0.7 use McL & Weihrauch, 1979 (soybeans): 2.0/2.5 = 0.8 x .86; based
on fat ratio (7.7/9.0); ratio
= 8.6; assume 86% of tempeh is soybeans (USDA # 16-109)
d fiber = 1.4 from Mitel & Garg, 1990
sucrose = 0 assume all is fermented

Name Tofu, raw, regular


IML# 7245
Scientific Name Glycine max
Alternate Name Soybean curd
Sources of Nutrient Values
USDA # 16127
Other vit A = 0.33 from McW # 723
Vit E = 0.0 from SDB rel 5 # 4142001
phytate = 374 midpoint of range in Reddy et al, 1989 = 2430 x 15.4%
solids
sucrose = 0 from HERR # 24

Name Tomatoes, ripe or green, raw or boiled


IML# 2282
Scientific Name Solanum lycopersicum
Sources of Nutrient Values
USDA # 11529
Other vit A = 87 from Mangels et al, 1993
sucrose = 0 from HERR # 48
Vit E = 0.4 from SDB rel 5 # 7410100 (raw)
phytate = 6 from Oberleas & Harland, 1981 (cnd)
Refuse % 8

Name Tortilla, maize, lime-treated, yellow


IML# 2657
Scientific Name Zea mays
Sources of Nutrient Values
USDA # 18363 (made from unenriched masa flour)
Other Vit E = 0.3 from SDB rel 5 # 5221510
phytate = 480 .6 x 890 x .9 (dry wt) from cornmeal in Reddy et al, 1989
(Based on dry solids, assume .6 x
tortilla = dry masa)
sucrose = 0.3 from HERR # 48
Assume no nutr loss when ckd.
Revised: 8/23/20177/23/97 159

Name Tuna, yellowfin, cooked, dry heat


IML# 2322
Scientific Names Thunnus albacares, Neothunnus macropterus, N. albacara
Sources of Nutrient Values
USDA # 15221
Other Vit E = 1.1 from SDB rel 5 # 2615312
vit D = 5.9 from USDA prov. table for tuna cnd. in oil
water calculated by difference
Mg, potass, vit C, panto, B6, folate, B12 imputed from USDA # 15121 (canned
tuna)

Name Turkey, meat plus skin, cooked, roasted


IML# 8066
Scientific Name Meleagris gallopavo
Sources of Nutrient Values
USDA # 05166
Other vit D = 0 from McC & W ( trace )
Vit E = 0.3 from SDB rel 5 # 2420133
Yield factor Raw AP with bone = 0.6 EP roasted
Refuse % 21 (bone), Raw/Cooked Ratio .72

Name Turnip, root, boiled


IML# 2353
Scientific Name Brassica rapa var. rapifera
Sources of Nutrient Values
USDA # 11565
Other Vit E = 0.0 from SDB rel 5 # 7523401
sucrose = 0.8 from HERR # 48 (raw)
phytate = 0 from McC & W, 1978
Refuse % 19

Name Turnip leaves, boiled


IML# 1367
Scientific Name Brassica rapa (Rapifera group)
Sources of Nutrient Values
USDA # 11569
Other sucrose = 0 from HERR # 48
Vit E = 1.7 from SDB rel 5 # 7212821
vit D assumed 0
phytate = 42 imputed from cassava leaf in Ferguson et al, 1988
Refuse % 30

Name Walnuts, Persian or English


IML# 2421
Scientific Name Julgans regia
Sources of Nutrient Values
USDA # 12155
Other Vit E = 2.6 from McL & Weihrauch, 1979
phytate = 1440 from Oberleas, 1983
sucrose = 2.1 from HERR # 48
Revised: 8/23/20177/23/97 160

Name Waterbuffalo, roasted


IML# 8065
Scientific Name Bubalis bubalis
Sources of Nutrient Values
USDA # 17161
Other Vit E = 0.1 imputed from lean beef, SDB rel 5 # 2100012
vit D = 0.3 imputed from lean beef, USDA s prov. table
water calculated by difference
Mn, vit A, vit C imputed from lean beef, USDA # 13418

Name Watermelon, raw


IML# 7290
Scientific Name Citrullis lanatus
Sources of Nutrient Values
USDA # 9326
Other Vit E = 0.2 from SDB rel 5 # 6314901
phytate assumed 0
sucrose = 3.6 from HERR # 48
FA from SDB rel 5 # 6314901

Name Wheat, whole-grain, parboiled, cooked (Bulgur)


IML# 8014
Scientific Name Triticum aestivum L.
Sources of Nutrient Values
USDA # 20013
Other Vit E = calc. as 25% of whole wheat flour, .25 x 1.01
phytate = calc. as 25% of whole wheat flour, .25 x 845
sucrose = 0.2 from HERR # 48
vit A assumed 0
Apply same vit. ret n factors as white wheat flour

Name Wheat bran, crude


IML# 439
Scientific Name Triticum aestivum L.
Sources of Nutrient Values
USDA # 20077
Other Vit E = 1.49 p. 13 of HB8-20
phytate = 3011 from Oberleas & Harland, 1981; 843/.28
sucrose = 1.1 from HERR # 48
vit A assumed 0
Apply same vit. ret n factors as white wheat flour
Revised: 8/23/20177/23/97 161

Name Wheat flour, white (70-75% extraction)


IML# 7300
Scientific Name Triticum aestivum L.
Sources of Nutrient Values
USDA # 20081
Other Vit E = .25 p. 13, unbleached
vit A assumed 0
phytate = 282 from Oberleas & Harland, 1981; 386/1.37
sucrose = .4 from HERR # 48
unenriched values from footnote in USDA # 20081:
iron = 1.17
thia = .12
ribo = .04
niacin = 1.25
Ca is an optional additive at a level of 211 mg/100 g
Vit. ret n with baking or boiling (USDA): .8 (thia), 1.0 (B12), .7 (fol), .9 (vit A,
ribo, niac, B6; assume for panto &
vit E)

Name Wheat flour, whole grain (100%)


IML# 7310
Scientific Name Triticum aestivum L.
Sources of Nutrient Values
USDA # 20080
Other Vit E = 1.01 USDA 8-13, p. 13, wheat
vit A assumed 0
phytate = 845 from Oberleas & Harland, 1981; 1014/1.2
sucrose = .3 from HERR # 48
See white wheat flour for vit. ret n factors

Name Wine, table, 11.5% alcohol


IML# 401
Scientific Name Vitis vinifera
Sources of Nutrient Values
USDA # 14084
Other Vit E = 0 from SDB rel 5 # 9340100
sucrose = 0 from HERR # 48
phytate assumed 0
alcohol = 9.3 calc. to adjust for spec. gravity
aa assumed zero
Revised: 8/23/20177/23/97 162

Name Yam, white, tuber, cooked


IML# 7235
Scientific Name Dioscorea spp.
Sources of Nutrient Values
Bradbury & Holloway, values for D. esculenta, from tables 3.11 (mean) and A.44.
except vitamins, amino acids, and fatty
acids from USDA # 11602
phytate = 50 from Ferguson et al, 1993
sucrose = 0.4 from HERR # 48
Vit E = 4.6 from SDB rel 5 # 7194501 (yam, ckd, Puerto Rican)
CHO calc. by difference

Name Yeast, compressed


IML# 7400
Sources of Nutrient Values
USDA # 18374
Other vit C assumed 0
vit B12 assumed 0
vit A assumed 0
vit D assumed 0
Vit E = 0.1 from McLaughlin & Weihrauch, 1979
sucrose assumed 0
phytate assumed 0 (use fermentation (IML # 8121) to reduce phytate)
Guideline Combine with fermentation (IML # 8121) when making bread recipes.
Assume approx. 5 g compressed yeast per
100 g flour when constructing bread recipes (approx. 20 g per pound (454 g) of
bread; bread = 73% flour; 20/(.73 x 454) =
approx. 6 g). 1 g dry yeast = approx. 3.5 g compressed (based on protein content)

Name Yogurt, whole cow s milk


IML# 8101
Sources of Nutrient Values
USDA # 01116
Other proximate from NIN # 423
Vit E = 0.1 from SDB rel 5 # 1141110
vit D = 0.03 imputed from cow s milk, whole
cys = 30 imputed from cow s milk, whole
fa calculated from USDA 01116 (yogurt) based on fat ratio from yogurt in
NIN (4/3.25)
sucrose assumed zero based on zero for lowfat yogurt in HERR # 48
OBS NAME CODE USDA WATER KCAL KJOULE A_KCAL PROT A_PROT MFP_PROT FAT SFA PUFA MONO CHOL

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

7 9 0.3 0.0 0.05 0.10 0.5 19 0.00 0.58 0.26 12 34 33 71 48 11 17 38 24 47 47 81


8 0 0.6 0.0 0.52 0.26 5.0 13 0.00 0.30 0.24 208 424 456 848 465 240 276 700 358 612 625 281
9 10 0.1 0.0 0.07 0.10 0.6 33 0.00 0.06 0.07 20 82 69 116 91 23 18 69 44 93 76 35
10 15 0.0 0.0 0.34 0.12 1.1 172 0.00 0.18 0.93 159 503 580 938 752 138 157 641 477 620 905 348
11 12 0.2 0.9 0.24 0.38 3.6 2 3.65 0.21 0.85 114 521 675 929 1107 301 196 481 552 668 855 359
12 0 2.7 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

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

19 21 0.7 0.0 0.03 0.04 0.4 34 0.00 0.06 0.24 7 19 14 31 25 1 5 18 21 18 26 12


20 0 0.2 0.0 0.07 0.24 4.5 32 1.00 0.20 0.30 181 705 725 1275 1342 413 181 630 542 785 1020 552
21 1 1.5 0.0 0.08 0.17 2.2 7 8.60 0.24 0.57 90 526 429 831 662 230 197 560 393 544 604 282
22 0 0.2 0.0 0.11 0.08 0.9 31 0.00 0.04 0.39 102 248 338 616 205 158 192 436 250 382 320 191
23 29 1.2 0.0 0.09 0.03 0.8 10 0.00 0.30 0.56 30 52 64 65 37 10 9 26 19 47 90 43
24 0 0.0 0.0 0.10 0.09 0.7 104 0.00 0.07 0.16 72 270 306 572 486 62 97 321 241 338 702 193

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

31 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


32 2 1.6 12.5 0.42 0.07 2.5 7 1.47 0.22 0.62 256 1002 1054 1858 2100 677 245 893 772 1178 1368 673
33 2 0.5 0.0 0.03 0.06 0.5 14 0.00 0.25 0.30 12 40 43 46 43 7 9 34 21 46 45 17
34 0 0.1 0.0 0.21 0.01 1.0 36 0.00 0.49 0.53 35 53 50 74 82 21 53 49 33 65 257 37
35 30 0.2 0.0 0.13 0.02 0.6 15 0.00 0.29 0.29 15 23 22 32 36 9 23 21 14 28 111 16
36 1 2.3 12.5 0.23 0.07 2.4 10 2.90 0.11 0.91 207 810 851 1502 1697 547 198 721 624 952 1106 544

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

43 0 2.7 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


44 0 0.2 0.0 0.09 0.24 5.8 5 0.23 0.25 0.75 301 1113 1348 1961 2197 717 357 1046 869 1307 1680 793
45 1 0.4 0.0 0.12 0.06 0.5 172 0.00 0.14 0.29 85 329 380 631 593 116 119 475 220 372 835 244
46 0 0.9 0.0 0.06 0.09 0.4 10 0.00 0.07 1.08 63 168 164 257 212 44 52 204 159 254 240 73
47 28 1.0 0.0 0.08 0.14 1.3 223 0.00 1.00 0.10 27 80 114 128 29 18 101 44 164 97 68 70
48 0 0.4 0.0 0.08 0.24 2.2 32 0.00 0.12 0.25 293 776 760 1189 983 202 239 941 735 1177 1111 339

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

67 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


68 8.0 0.0 0 0.0 2.0 0 18 96 29 3.1 3.1 4.9 2.10 0.55 13 96 1 1
69 11.9 5.4 0 1.0 0.6 0 20 25 10 0.3 0.0 0.2 0.10 0.14 3 284 79 0
70 0.0 0.0 0 0.0 1.7 0 60 285 107 1.1 1.1 0.5 0.04 0.02 69 576 54 54
71 0.0 0.0 0 0.0 3.0 0 33 240 32 1.0 1.0 0.5 0.11 0.05 170 370 34 34
72 82.4 0.0 0 1.5 0.2 0 6 4 2 0.4 0.0 0.2 0.04 0.08 4 52 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

67 0 0.0 0.0 0.00 0.00 0.0 100 0.00 0.00 0.00 0 0 0 0 0 0 0 0 0 0 0 0


68 3 0.3 1.1 0.67 1.17 3.8 3 1.47 0.28 0.61 133 660 609 1119 1270 406 168 558 481 671 986 481
69 184 1.1 0.0 0.05 0.05 1.2 14 0.00 0.14 0.15 7 31 30 55 23 5 0 2 10 28 21 7
70 0 0.9 15.0 0.07 0.09 7.1 14 1.37 0.40 0.28 299 1170 1230 2169 2451 790 286 1042 901 1375 1597 786
71 0 0.3 25.0 0.00 0.18 4.0 10 11.00 0.57 0.88 235 921 968 1708 1930 622 225 820 709 1083 1257 619
72 1 0.0 0.0 0.00 0.04 0.1 2 0.00 0.02 0.07 4 4 8 10 8 1 3 11 8 9 5 1

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

85 53 0.1 0.0 0.04 0.02 0.1 11 0.00 0.08 0.19 9 15 25 23 47 20 10 31 16 40 65 18


86 2 0.1 0.0 0.17 0.07 1.1 181 0.00 0.18 0.64 81 323 390 654 630 77 118 445 241 448 697 254
87 4 0.1 0.0 0.05 0.03 0.2 56 0.00 0.04 0.05 8 53 75 70 75 14 14 49 29 62 63 20
88 15 0.4 1.1 0.18 3.60 10.3 290 110.00 0.52 5.70 351 1116 1116 2294 1693 616 374 1299 967 1506 1533 667
89 23 0.3 0.2 0.36 2.70 10.2 590 56.00 0.40 6.10 343 1083 1294 2198 1843 577 327 1212 857 1535 1493 647
90 2 0.3 1.2 0.67 0.23 4.1 3 1.56 0.30 0.65 141 699 645 1185 1345 430 178 591 509 710 1044 509

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

115 1 3.0 0.0 0.00 0.00 0.0 0 0.00 0.01 0.02 21 26 31 50 32 12 21 29 23 38 67 23


116 5 0.1 0.0 0.04 0.02 0.2 15 0.00 0.13 0.11 20 33 48 48 65 11 24 35 34 31 183 22
117 53 0.2 0.0 0.09 0.04 0.3 30 0.00 0.06 0.25 9 15 25 23 47 20 10 31 16 40 65 18
118 6 1.1 8.0 0.13 0.44 3.6 24 24.30 0.08 0.20 212 813 823 1331 1412 426 248 677 605 826 1379 363
119 0 3.8 0.0 0.01 0.02 0.0 0 0.00 0.00 0.00 0 0 0 0 0 0 0 0 0 0 0 0
120 62 1.1 0.0 0.03 0.03 0.3 38 0.00 0.02 0.22 8 11 8 16 25 2 5 9 5 10 10 5

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

145 0 34.4 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


146 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
147 0 0.3 7.5 0.04 0.36 8.2 8 8.94 0.48 0.50 276 1079 1134 2001 2260 729 264 961 831 1268 1473 725
148 13 0.9 0.0 0.05 0.15 0.5 180 0.00 0.03 0.32 48 55 76 83 82 25 98 43 26 72 65 24
149 39 0.9 0.0 0.10 0.45 1.5 180 0.00 0.16 0.32 43 232 259 501 222 145 100 273 254 402 285 140
150 0 2.3 0.0 0.72 0.09 4.7 96 0.00 0.15 0.68 473 1180 1289 2150 831 896 523 1528 1125 1478 3325 677

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

163 10 0.1 0.0 0.09 0.02 0.7 28 0.00 0.07 0.35 13 27 35 50 33 11 8 35 30 38 49 17


164 9 1.4 0.0 0.04 0.82 4.1 4 2.60 0.11 0.40 348 1340 1356 2192 2328 702 408 1116 996 1360 2272 598
165 0 0.0 0.0 0.00 0.00 0.0 0 0.00 0.00 0.00 1 9 10 36 6 6 6 13 10 14 12 8
166 0 0.0 0.0 0.01 0.01 0.1 1 0.00 0.02 0.10 24 84 96 144 144 24 36 60 48 108 72 36
167 0 0.0 0.0 0.01 0.01 0.1 1 0.00 0.03 0.11 0 0 0 0 0 0 0 0 0 0 0 0
168 0 0.0 0.0 0.00 0.02 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

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

181 0 0.0 0.0 0.00 0.00 0.0 0 0.00 1.00 0.00 0 0 0 0 0 0 0 0 0 0 0 0


182 100 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
183 0 0.0 10.0 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
184 0 10.0 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
185 3 2.6 0.0 0.38 0.15 1.0 66 0.00 0.56 0.63 189 448 566 992 388 280 345 628 439 723 2103 359
186 0 0.1 0.3 0.03 0.25 6.3 9 1.75 0.46 0.17 327 1284 1346 2309 2118 672 429 1075 1077 1427 1681 888

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

187 10 0.2 0.0 0.08 0.02 0.2 2 0.00 0.14 0.21 7 27 19 18 62 6 2 15 12 16 59 6


188 0 1.3 0.0 0.42 0.52 12.2 55 0.00 1.17 1.96 282 500 486 928 600 234 371 595 436 726 1087 430
189 0 0.2 0.0 0.10 0.04 1.1 18 0.00 0.04 0.39 127 281 357 710 228 183 219 520 312 415 417 230
190 0 0.9 0.0 0.36 0.19 5.7 31 0.00 0.31 0.91 212 395 508 926 378 212 317 646 400 618 642 317
191 0 0.2 0.0 0.05 0.03 0.9 13 0.00 0.07 0.31 48 89 114 208 85 48 71 145 90 139 144 71
192 0 0.0 0.0 0.00 0.02 0.1 1 0.01 0.02 0.03 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

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

1. USDA Nutrient Database for Standard Reference, Release 10 (either directly or


moisture adjusted)

2. USDA Individual Survey Nutrient Database, Release 5, 1993.

3. Assumed zero

4. Calculated (see documentation for details)

5. Imputed (see documentation for details)

6. USDA Household Survey Nutrient Database for NFCS 1987-88.

(7-9, not used at this time).

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

14. Department of Community Services and Health, Australia. Composition of


foods,
Australia. Canberra, Australia: Australian Government Publishing Service.
1989.

15. West, C. E., Pepping, F., Temalilwa, C. R. The Composition of Foods


Commonly
Eaten in East Africa. Wageningen, Netherland: Wageningen Agricultural
University. 1988.

16. McCance and Widdowson. The Composition of Foods. 1978.

17. (not used at this time)


18. Leung, W. W., Butrum, R. R., Chang, F. H. Food Composition Table for Use in
East
Asia. Rome: Food and Agricultural Organization of the UN, and Bethesda,
Maryland: U.S. Dept. of Health, Education, and Welfare. 1972.

19. (not used at this time)

20. Lorenz, K.J., Kulp, K. Handbook of Cereal Science and Technology. New York:
Marcel Dekker, Inc. 1991.

21. McLaughlin, P. J., Weihrauch, J. L. Vitamin E content of foods. Journal of the


American Dietetic Association, 75(12): 647-664, 1979.

22. Simwemba, C.G., Hoseney, R.S., Vaviano-Marsten, E., Zeleznak, K. Certain B


vitamin
and phytic acid contents of pearl millet [Pennisetum americanum (L.) Leeke].
Journal Agricultural Food Chemistry, 32:31-34, 1984.

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,
1981.

24. Matthews, R. H., Pehrsson, P. R., Farhat-Sabet, M. Sugar Content of Selected


Foods: Individual and Total Sugars. Home Economics Research Report No. 48.
Human
Nutrition Information Service, United States Department of Agriculture. 1987.

25. Reddy, N. R., Pierson, M. D., Sathe, S. K., Salunkhe, D. K. Phytates in Cereals
and Legumes. Boca Raton, Florida: CRC Press, Inc. 1989.

26. Harland, B.F. and Harland, J. Fermentative reduction of phytate in rye, white,
and
whole wheat breads. Cereal Chem 57: 226-229, 1980.

27. Reddy, N.R., Sathe, S.K., Salunkhe, D.K. Phytates in legumes and cereals. In:
Advances in Food Research, vol. 28. 1982.

28. Oberleas, D. Phytate content in cereals and legumes and methods of


determination.
Cereal Foods World, 28(6): 352-357, 1983.

29. Bradbury, J. H., Holloway, W. D. Chemistry of Tropical Root Crops:


Significance
for Nutrition and Agriculture in the Pacific. Canberra, Australia: Australian
Centre for International Agricultural Research. 1988.

30. Human Nutrition Information Service, USDA. Provisional table on the vitamin
D
content of foods. Hyattsville, MD: USDA. 1991.
31. Manufacturer (see documentation for details).

32. Leung, W. W., Flores, M. Food Composition Table for Use in Latin America.
Bethesda, Maryland: Interdepartmental Committee on Nutrition for National
Defense, National Institutes of Health. 1961.

33. Mital, B. K., Garg, S. K. Tempeh- technology and food value. Food Reviews
International, 6(2): 213-224, 1990.

34. Food and Agriculture Organization of the United Nations. Roots, Tubers,
Plantains
and Bananas in Human Nutrition. Rome, Italy: Publications Division, Food and
Agriculture Organization of the United Nations. 1990.

35. Ferguson, E. L., Gibson, R. S., Thompson, L. U., Ounpuu, S., Berry, M.
Phytate,
zinc, and calcium contents of 30 East African foods and their calculated
phytate:zinc, Ca:phytate, and [ca][phytate]/[zn] molar ratios. Journal of Food
Composition and Analysis, 6:87-99, 1993.

36. Ferguson, E.L., Gibson, R.S., Thompson, L.U., Ounpuu, S., Berry, M. Phytate,
zinc,
and calcium contents of 30 East African foods and their calculated phytate:Zn,
Ca:phytate, and [Ca][phytate]/[Zn] molar ratios. Journal of Food Composition
and
Analysis, 1:316-325, 1988.

37. Yao, J. J., Wei, L. S., Steinberg, M. P. Effect of maturity on chemical


compostion and storage stability of soybeans. Journal of American Oil
Chemists
Society, 60:1245-8, 1983.

38. Camire, A. L., Clydesdale, F. M. Analysis of phytic acid in foods by HPLC.


Journal of Food Science 47: 575-578, 1982.

39. Calloway, D. H., Giaque, R. D., Costa, F. M. The superior mineral content of
some
American Indian foods in comparison to federally donated counterpart
commodities.
Ecology of Food and Nutrition, 3:203-211, 1974.

40. Watt, B. K., Merrill, A. L. Agricultural Handbook No. 8: Composition of Foods.


Washington D.C.: Consumer and Food Economics Research Division,
Agricultural
Research Service, USDA. 1963.

41. Mangels, A. R., Holden, J. M., Beecher, G. R., Forman, M. R. Lanza, E.


Carotenoid
content of fruits and vegetables: An evaluation of analytic data. Journal of the
American Dietetic Association, 93: 284-296, 1993.
42. Miller, J.B., James, K.W., Maggiore, P.M.A. Tables of Composition of Australian
Aboriginal Foods. Canberra: Aboriginal Studies Press. 1993.

43. Ferguson, E.L., Gibson, R.S., Weaver, S.D., Heywood, P., Heywood, A., Yaman,
C.
The mineral content of commonly consumed Malawian and Papua New
Guinean foods.
Journal of Food Composition and Analysis 2:260-272, 1989.

99. Source code for fortification and fermentation values.