COMPOSITION OF FOODS EDA: RY AND EGG PRODUCTS J RAW PROCESSED PREPARED AGRICULTURE HANDBOOK No. 8-1 UNITED STATES DEPARTMENT OF AGRICULTURE AGRICULTURAL RESEARCH SERVICE COMPOSITION OF FOOOS LOAIRY AND EGG PRODUCTS RAW-PROCESSEO-PREPAREO By Consumer and Food Economics Institute Linda P. Posati Prmclpal Investigators: Martha Louise 0" AGRICULTURE HANDBOOK NO. 8-1 AGRICULTURAL RESEARCH SERVICE 0UNITED STATES DEPARTMENT OF AGRICULTURE WASHINGTON, D.C. REVISED NOVEMBER 1976 For sale by the Superintendent of Documents. US. Government Printing Office Washington, D.C. 20402 - Prloe $3 25% dlecoum allowed on order: M 100 07 more to one address Stock No. 001 —000—03635—1 ,\\ J FOREWORD Agriculture Handbook No.8 represents a traditional function of the Agricultural Research Service of the US. Department of Agriculture. The development of the basic food composition tables used in the United States commenced more than 80 years ago. Data on the nutritive value of foods were first compiled and evaluated in the Department by W. O. Atwater in the 1890’s. This nutrition pioneer organ- ized and became the first director of the Office of Experiment Stations in the USDA. In 1896, the now classic USDA Bulletin No.28, “The Chemical Composi- tion of American Food Materials,” by W. 0. Atwater and C.D. Woods was pub- lished. This document was the first in a long series of food composition tables that have been issued by the Department. The scope of succeeding tables has been expanded with the discovery of the presence and role of vitamins, minerals, and other dietary essentials in foods. Values from these tables have been used in many other compilations, both in this country and abroad. Nutritionists and health-related scientists depend on these composition data. Increasing emphasis on food and nutrition in national policies and programs has accelerated the need for comprehensive, up-to-date tabulations of the nutrient content of foods. USDA is continuing to expand and improve these food data. This publication is a major revision of the 1963 edition of USDA Agriculture Handbook No.8, “Composition of Foods...Raw, Processed, Prepared,” currently a basic source of food composition data in this country. Dr. Atwater stated in Bulletin No. 28, “This table is intended to replace previous ones and to serve as a standard reference until it shall in its turn be replaced by a larger and more com- plete compilation.” It is envisaged that this edition of Agriculture Handbook No.8 will in its turn also be replaced. The task of deriving representative nutritive values of foods is a historical responsibility of USDA. This task is never ending and is essential in providing more complete knowledge so that we can use our food resources wisely. 7”“ \ / r- K “a g i K.“ I I PL! 5 1’; I L‘ €77 C62 f7 Mm HEFMJH T. W. Edminster, Administrator Agricultural Research Service 1873 PREFACE Revision and updating of the major nutrient tables issued by the US. Department of Agriculture are needed to provide current nutrient information on foods. This revision of Agriculture Handbook No. 8 is being issued in sections so as to expedite release of data to the public. Each section contains a table of nutrient data for a major food group. The entire series will cover a wide range of food products. To facilitate continuous, rapid updating, the handbook is being prepared in looseleaf form. Each page contains the nutrient profile of a single food item, given on the IOO-gram food basis, in two common measures, and in the edible portion of lpound as purchased, a format permitting a concise presentation of the data and comparison of values from one unit of measure to another. The scope of the nutrient listing has been enlarged. Values are provided for refuse, energy, proximate composition (water, protein, fat, carbohydrate, and ash), 7 mineral elements (calcium, iron, magnesium, phosphorus, potassium, sodium, and zinc), 9 vitamins (ascorbic acid, thiamin, riboflavin, niacin, pantothenic acid, vita- min B6, folacin, vitamin B12’ and vitamin A), individual fatty acids, total satu- rated, monounsaturated, and polyunsaturated fatty acids, cholesterol, total phyto- sterols, and 18 amino acids. The nutritive values contained in the handbook reflect the increasing informa- tion available on nutrients and food products. It is hoped that the revised and enlarged compilation of data will meet the requirements for reliable food composi- tion values, which are basic to nutritional and dietary evaluation. ACKNOWLEDGMENTS The principal investigators gratefully acknowledge the contributions of Martha Y. Workman, Ritva R. Butrum, and Susan E. Gebhardt, of, the Consumer and Food Economics Institute, and Elizabeth W. Murphy, formerly of this Institute. We are indebted to Brucy C. Gray and Philip C. Washburn, of this Institute, for their assistance with statistical analyses and computer programing. We also express our gratitude to the many individuals in various government agencies and private industry who supplied data and information used in this study. CONTENTS Page Sources of data ............................................... Explanation of table ........................................... Organization .............................................. Nutrients and units ........................................ Presentation of data ........................................ ' Notes on dairy and egg products ................................. Literature cited ................................................ Appendix ..................................................... List of abbreviations ....................................... Metric system equivalents for units of measure ................. Specific factors for calculating energy values ................... Conversion factors for fatty acids of milk and lauric acid oil lipids Index to dairy and egg products ................................. Table of nutrient data for item Nos. 01-001 through 01-144 ......... wxooooouqucxthH—u— p—a COMPOSITION OF FOODS DAIRY AND EGG PRODUCTS RAW- PROCESSED - PREPARED This is the first in a series of publications designed to revise and expand the food composition values published in Agriculture Handbook No.8, “Composition of Foods...Raw, Processed, Prepared,” revised in 1963 (1.5).l This section of the handbook was prepared to serve as a basic reference for data on nutrients in dairy and egg products. Preparation of the table was computer assisted using the facilities of the Nutrient Data Bank, which is being established by the US. Department of Agri- culture (7). The number of dairy and egg products for which data are tabulated has been extended to 144, more than twice the number in the 1963 edition of the handbook. Several items in the previous edition have been omitted. Most of the items in this revision are market products, although some home- prepared foods and foods used in institutional or manufacturing operations are included. The nutritive values for the dairy and egg products are based on an extensive review of information available since 1960. Much of the data was obtained from analyses conducted since 1973 for purposes of nutritional labeling. The values for almost every food item in the 1963 handbook have been changed to incor- porate more recent findings. The nutrient values in this revision supersede data for these specific foods as given in the previous edition and in other reports by the Department (1,2, 8, 10-14) The food values shown are the amounts supplied by the edible part of the designated quantity of each product. Data are given per 100 grams of food, in terms of two common measures of food for most items, and in the edible portion of lpound of food as purchased. Many of the weights of the household measures and market units of food are those found in Agriculture Handbook No. 456 (1). Refuse content was adapted from data in Agriculture Handbook No. 102 (4). Information on kinds and proportions of ingredients and prepared foods and on retention of vitamins during prepara- tion is contained in “Procedures for Calculating Nutritive Values of Home-Prepared Foods,” ARS 62-13 (5). This series of publications deviates from the 1963 handbook in that statistical expressions of the data have been included. To meet the increasing demands by users of the food composition table for estimates of the variability and reliability of the nutrient data, the standard error of the values on the 100-gram food basis and the number of samples on which the lOO-gram values are based have been incorporated into the table. SOURCES OF DATA The data used here were obtained from both published sources and private communications. Published sources consist of the scientific and tech- nical literature, numerous special bulletins, research reports, and other documents containing data or EXPLANATION Organization An alphabetical arrangement of foods has been followed in the table with those exceptions that ‘Italic numbers in parentheses refer to Literature Cited, p. 6. relevant material. Sources of unpublished data include industry, government agencies, and academic institutions. Studies conducted under contract with the Agricultural Research Service also provided a considerable amount of information. OF TABLE permit comparisons of closely related forms. This arrangement parallels that of the 1963 handbook. An index containing the names of the products and item numbers precedes the table. The index also contains the corresponding item numbers from the 1963 edition in order to clearly indicate those food products that are carried forward and for which the data were revised. The item number used in the table consists of two parts. The first designates the section or major food group for which the publication is issued. The second or consecutive part of the number indicates the food item and should be used to locate the item in place of a page number. Each page in the table is dated by year of preparation. When the table is updated or expanded, new pages will be issued with instructions on how they should be inserted. Nutrients and Units The data in the table are shown in terms of 100 grams, edible portion, in column B; as the amount in the edible portion of two frequently used house- hold measures and/or market units of most food items in columns E and F; and as the amount in the edible portion of 1 pound of food as purchased in column G. Edible portion refers to the part of the food customarily considered edible in the United States. A list of abbreviations and the metric system equivalents for units of measure in this table are given in the appendix. The approxi- mate measures and weights for which nutrient values are shown appear above columns E and F. The weights given above ‘ these columns do not include the weight of the inedible material for those foods containing refuse. A more extensive list- ing of weights for common units of food is contained in Agriculture Handbook No. 456. Amounts and descriptions of material removed during preparation of the food are shown above column G after the heading for refuse. These amounts are expressed as percent of the total weight of the item as purchased and are used in computing the values for lpound. The weight in grams of the edible portion of lpound of chicken eggs, Which, as ordinarily purchased, contains 12 per- cent of refuse as shell, would be 0.88 X 453.6 grams or 399.2 grams. The factor 3.992 is applied to data in terms of 100 grams, edible portion, to obtain the nutrient values for lpound of eggs as purchased. Proximate.—The data for water are given as grams in the edible portion of the food. The food energy is listed under proximate and is expressed in terms of both kilocalories and kilojoules. The data are for physiologic energy values and represent the gross energy value remaining after losses in digestion and metabolism have been deducted. The specific caloric factors used are shown in the appendix. They are based on the Atwater system for deter- mining energy values. Details of the derivation of these factors are outlined in Agriculture Handbook No. 74 (6). Kilocalories were converted into kilo- joules using the factor 4.184. The values for protein were calculated from determinations of the content of nitrogen (N) in the food using the conversion factors recommended by Jones (3). The specific factor applied to each food item is shown in the stub of the table follow- ing protein. The carbohydrate value is the difference between 100 and the sum of the percentages of water, protein, fat, and ash. Fiber, if present, is included in the total carbohydrate figure. Minerals. —Data on the content of seven minerals are included in the table, which has one more mineral, zinc, than in the 1963 handbook. The data were obtained primarily by atomic absorption and flame photometric methods. The mineral values represent the total amount of each present in the edible portion of the food and include those amounts, if any, added to the product in prepara- tion for the retail market. Vitamins. ——Ascorbic acid values are expressed in terms of total rather than reduced ascorbic acid. The values for niacin do not include the niacin that could be contributed by tryptophan, a niacin pre- cursor. The term “niacin equivalent” applies to the potential niacin value, that is, to the sum of the preformed niacin and the amount that could be derived from tryptophan. In estimating the amount of niacin available from foods, the average value of 60 mg of tryptophan is considered equivalent to 1mg of niacin (9). The data for vitaminA in dairy products include chemically determined preformed vitaminA and beta-carotene, a carotenoid precursor of vitamin A. Vitamin A activity is expressed both as international units (1U) and as retinol equivalents (RE). One [U is equivalent to 0.3 mcg of retinol or 0.6 mcg of beta-carotene; one RE is equivalent to lmcg of retinol or 6mcg of beta-carotene. One RE is equal to 3.33 IU of retinol or 10 IU of beta-carotene. Lipids. ~Trivial or scientific names for the fatty acids have not been used because the values for the unsaturated acids include positional and geometric isomers. In the list of fatty acids, the first number refers to the carbon atoms and the second to the double bonds in the chain. Only data obtained by gas-liquid chromatographic analyses are contained in this report. The values shown are for the actual quantity of each fatty acid in the food and do not represent fatty acid triglycerides. Since the lipids of milk and the lauric acid oils, coconut and palm kernel, contain a relatively large amount of the low molecular weight fatty acids, fatty acid methyl ester data, which are equivalent to fatty acid trigly- cerides, were converted to grams of fatty acids per 100 grams of lipid using the conversion factors given in the appendix. The conversion factors for egg and vegetable oil lipids other than lauric oils are 0.83 and 0.956, respectively. These two factors are applied to each fatty acid in the particular lipid. Details of the derivation of these lipid conver- sion factors have been published (12, 13). To convert the data given in the table to fatty acid triglycerides in the food, it is necessary to divide the values shown by the appropriate factors. The cholesterol values in the table are means of data obtained by both colorimetric and gas-liquid chro- matographic procedures. Amino Acids. —The data represent results obtained using both microbiological and chromatographic methods. Amino acid contents of each food were calculated from the mean amino acid contents per gram of nitrogen using the protein content and nitrogen factors given in the table for the specific food. The amino acid values may be converted to the per-gram-of-nitrogen basis by dividing the amount in a specific quantity of food by the nitro- gen content of the same specific quantity of food. Presentation of Data The number of decimal places to which the data for some nutrients are given differs from that of the 1963 handbook. The decimal places shown are those in which the bulk of the analytical data was obtained. Because this publication serves as a basic general reference, the data are in an unrounded form to meet the needs of a wider variety of users. The number of decimal places does not always reflect the accuracy of the data for all nutrients in all food items. Because of the availability of the computer and the need to preserve the appropriate relationships among the different weights of the same food, the same number of decimal places shown for data on the lOO-gram basis was carried for data given in other units of measure. Data in columnB are the sample means. Values in oolumnC are the sample standard errors, which are shown when the number of samples is greater than two. The standard errors are given to the same number of significant figures as the corre- sponding nutrient data in column B. Column D con- tains the number of samples on which values in columns B and C are based. The means for the fatty acids per 100 grams of food were obtained by multiplying the mean grams per 100 grams of methyl esters by the appropriate factors to obtain mean grams per 100 grams of total lipid, which were then multiplied by the means of the propor- tion of total lipid in the food. Since samples for fatty acids and total lipid were considered to be independent, the formula for the variance of the product of two independent samples was used to obtain pooled standard errors. No statistical expressions of amino acid data have been included because the means are often based on data for more than one form of a food. Data were available for several forms of some foods, for example, fresh fluid, evaporated, and dried whole and nonfat milk. Differences in these data expressed in terms of grams per gram of nitrogen could not be attributed to other than methodological causes. Therefore the data for the different forms of the food were combined on the basis of grams per gram of nitrogen to derive a single mean value applicable to more than one form of the food. In certain instances the number of samples is presented without inclusion of the standard error. In these cases sample means were based on data that included averages of more than one analysis. For these averages no estimate of variance could be obtained. Such averages are not treated as single observations and are excluded from the data base. In those instances, previously mentioned, their exclusion would have resulted in too narrow a data base from which to derive a valid mean. For some food items, mean values are given without an accompanying standard error and num- ber of samples. These values are calculated using the content of the nutrients in a nutrient fraction of a similar form of the food, from closely related but different forms of the food, or from values for ingredients of a recipe. Where the data are based on a different form of the food, source food is identified in footnotes. If statistical expression of the data is given and data are based on nutrient content in a nutrient fraction of a similar food, source food is also identified in footnotes. If space for a nutrient is left blank, that nutrient has, to our knowledge, not been reported in the particular food item and its presence is uncertain. Values in columns E, F, and G were calculated from the data in columnB without prior computer rounding of the values shown in column B. Many of the weights shown for the items in columns E and F have been rounded to whole numbers. For some of the small basic units where the error from rounding the figures seemed important, weights have been taken to one decimal place. Nutritive values corresponding to lpound or lounce by weight are based on 453.6 and 28.35 grams, respectively, although the latter figure is expressed as a whole number in the table. As a result of these ‘proce- dures some inconsistency may appear between weights of units for the same food, and nutritive values shown may not be exactly interconvertible among the different measures for the same food. NOTES ON DAIRY AND EGG PRODUCTS All the dairy products in this publication are made from cow’s milk unless otherwise indicated. All calculated values for the dairy products are based on the content of the nutrients in the lipid or milk solids-not-fat (MSNF) fraction of a similar form of the food after taking into consideration any processing conditions that might alter the nutri- ent levels. The MSNF content is generally the sample average. A MSNF value obtained as the difference between average total solids and average total lipid was used when data for both total solids and lipid in the same samples were insufficient to obtain a reliable value for the MSNF content of the food item for which nutrient values had to be imputed. Nutrient values of zero have been shown for some foods, although the nutrient may be present in a low level associated with ingredients in the food item. Zero levels for certain vitamins in non- dairy products are typical examples. The ascorbic acid content of cheese is also shown as zero, although it has been reported at low levels in some freshly made cheeses. Certain cheeses, as purchased, have rinds for which refuse value could have been shown. However, data were insufficient on weight of the rind to provide a reliable estimate of the amount of refuse. Where there is considerable nutrient variation between brands, more than one nutrient profile has been provided for a food item. For example, for fat-added-foods like filled milks, two items are included to reflect differences in the lipid constit- uents. Two examples of liquid coffee whiteners with dissimilar lipid and protein sources are also shown. Generally the fat-added-foods contain lauric acid oils, although there is a trend toward using domes- tic oils, notably in the frozen coffee whiteners. Many of the fluid milk products on the market contain added milk solids. Addition of nonfat milk solids appreciably increases the nutrient content of the product. The market product corresponding to the items given in the table is discernible from label information. The nutrient composition of yogurts, which are nonstandardized foods, varies widely. Their nutrient content is dependent on the level of added milk solids-not-fat, fat content, and, for the flavored yogurts, on the level (generally 15 to 25 percent) and solids content of the added flavoring material. There is considerable brand variation in the propor- tions of ingredients, and nutrient content is unre- lated to specific fruit flavors. To closely correlate nutrient values for yogurts with products as consumed, the values shown in the table should be used in conjunction with information shown on the nutrient labels. Nutrient values are given for products containing from 8 to 13 grams of protein per 8-ounce serving. These levels reflect addition of nonfat milk solids from 0 to approximately 6percent of finished product. For protein increments from 8 to 13 grams per 8-ounce serving, the corresponding protein and carbohydrate contents for unflavored yogurt based on 100 grams of food are as follows: Protein Protein Carbohydrate increment content content 8 3.47 4.66 9 3.98 5.33 10 4.37 5.86 11 4.86 6.52 12 5 .25 7.04 13 5.73 7.68 The nutrient content of the flavoring material, except carbohydrate, is negligible. If nutrient data were needed for an unflavored yogurt containing 10 grams of protein per 8-ounce serving, the nutrient values, except carbohydrate and calories, for fruit- flavored yogurt containing that amount of protein would be representative of the product. The corre- sponding carbohydrate content, 5.86 percent, for unflavored yogurt containing 10 grams of protein per 8-ounce serving should be substituted for that of the flavored product and the calories recalcu- lated. The data for all yogurt items in the table can be used interchangeably in this manner. Since carbohydrate contents of the fruit-flavored products showed a wide range in values (39 to 54 grams per 8-ounce serving), selection of carbohydrate values to be used in dietary calculations may need to be based on the label declarations for the flavored products. The average carbohydrate content for all samples of lowfat fruit-flavored yogurt for which data were available is 42.15 grams per 8-ounce serving or 18.57 percent. The average protein content of all lowfat fruit-flavored yogurts surveyed is 9.85 grams per 8-ounce serving or 4.34 percent. These figures correspond closely to the values for item 01-121, lowfat fruit-flavored yogurt containing 10 grams of protein per 8-ounce serving. Values for this item are suggested for use if more specific information about the product cannot be obtained. The average content of protein for all plain yogurts (whole milk, skim milk, and lowfat).is 12 grams of protein per 8-ounce serving or 5.25 percent, corresponding to item 01-117, plain lowfat yogurt. Data for this item are suggested for use for all plain yogurts, with appropriate corrections for fat content as necessitated by milk fat level if more specific infor- mation about the product is not available. Calculated values for nutrients in egg products are based on the nutrient levels in egg solids-not-fat and lipid portions of the parent product. The values for vitamin A content of eggs shown in terms of international units are based on chemically deter- mined preformed vitamin A and do not include the contribution of the beta-carotene fraction. Infor- mation currently available indicates the chemically determined content of beta-carotene to be low com- pared to the amount of preformed vitamin A; how- ever, values given for the vitaminA content of eggs may be somewhat understated. (l) (2) (3) (4) (5) (6) (7) LITERATURE CITED Adams, C. F. 1975. Nutritive value of American foods in common units. U.S. Dept. Agr. Agr. Handb. 456, 291 pp. Feeley, R. M., Criner, P. E., and Watt, B. K. 1972. Cholesterol content of foods. Amer. Dietet. Assoc. Jour. 61: 134-149. Jones, D. B. 1931. Factors for converting percentages of nitrogen in foods and feeds into percentages of protein. U.S. Dept. Agr. Cir. 183, 22 pp. (S1. rev. 1941.) Matthews, R. H., and Garrison, Y. J. 1975. Food yields summarized by differ- ent stages of preparation. U.S. Dept. Agr. Agr. Handb. 102, 136 pp. Merrill, A. L., Adams, C. F., and Fincher, L. J. 1966. Procedures for calculating nutritive values of home-prepared foods: as used in Agriculture Handbook No. 8, “Composition of Foods Raw, Processed, Prepared,” (rev. 1963). U.S. Dept. Agr. ARS 62-13, 35 pp. and Watt, B. K. 1955. Energy value of foods - basis and derivation. U.S. Dept. Agr. Agr. Handb. 74, 105 pp. (SI. rev. 1973.) Murphy, E. W., Watt, B. K., and Rizek, R. L. 1974. U.S. Department of Agriculture Nutrient Data Bank. Assoc. Off. Analyt. Chem. Jour. S7: 1 198-1204. (8) —- Willis, B. W., and Watt, B. K. 1975. Provisional tables on the zinc con- tent of foods. Amer. Dietet. Assoc. Jour. 66: 345-355. (9) National Academy of Sciences - National (10) (11) (12) (13) (14) (15) Research Council. 1974. Recommended dietary allowances. 8th ed., rev., 129 pp. Washington, DC. Orr, M. L. 1969. Pantothenic acid, vitamin B and vitamin B12 in foods. U.S. Dept. Agr. Home Econ. Res. Rpt. 36, 53 pp. and Watt, B. K. 1957. Amino acid content of foods. U.S. Dept. Agr. Home Econ. Res. Rpt.4, 82 pp. Posati, L. P., Kinsella, J. E., and Watt, B. K. 1975. Comprehensive evaluation of fatty acids in foods. I. Dairy products. Amer. Dietet. Assoc. Jour. 66: 482-488. Kinsella, J. E., and Watt, B. K. 1975. Comprehensive evaluation of fatty acids in foods. III. Eggs and egg products. Amer. Dietet. Assoc. Jour. 67: 111-115. Toepfer, E. W., Zook, E. G., Orr, M. L., and Richardson, L. R. 1951. Folic acid content of foods microbiological assay by standard- ized methods and compilation of data from the literature. U.S. Dept. Agr. Agr. Handb. 29, 116 pp. Watt, B. K., and Merrill, A. L. 1963. Composition of foods raw, proc- essed, prepared. U.S. Dept. Agr. Agr. Handb.8 (rev.), 190 pp. APPENDIX List of Abbreviations approx ............. approximately mcg ............... microgram c .................. cup mg ................ milligram cu in ............... cubic inch N ................ . ’. nitrogen fl oz ............... fluid ounce net wt ............. net weight g .................. gram No ................ number gal ................ gallon '02 ................. ounce hp tsp .............. heaping teaspoonful pkg ................ package IU ................ international unit qt ................. quart kcal ............... kilocalorie RE ................ retinol equivalent kJ ................. kilojoule tbsp ............... tablespoonful lb ................. pound tsp ................ teaspoonful Metric System Equivalents for Units of Measure Units of measure Metric system‘equivalents Length 1 inch ..................................... 2.54 centimeters, 25.4 millimeters Volume 1 cubic inch ................................. 16.39 centimeters 1 teaspoonful ............................... 4.9 milliliters l tablespoonful .............................. 14.8 milliliters l fluid ounce ................................ 29.57 milliliters 1 cup ...................................... 236.6 milliliters 1 quart .................................... 946.4 milliliters, 0.946 liter 1 gallon .................................... 3,785.6 milliliters, 3.786 liters Weight 1 ounce .................................... 28.35 grams 1 pound .................................... 453.6 grams Specific Factors for Calculating Energy Values Food or food group Protein Fat Carbohydrate (kcal/g) (sziT/g) (kcal/g) Eggs .................................... 4.36 9.02 3.68 Milk, milk products ........................ 4.27 8.79 3.87 Butter ................................... 4.27 8.79 3.87 Vegetable oils and fats ...................... . . . 8.84 - - - Soybeans, soy flour ........................ 3.47 8.37 4.07 Sugars, cane or beet sugar .................... - - - - ' - 3.87 Miscellaneous foods; chocolate, cocoa .......... 1.83 8.37 1.33 Note: 1 kilocalorie = 4.184 kilojoules. Conversion Factors for Fatty Acids of Milk and Laurie Acid Oil Lipids Fatty acid Conversion factor 4:0 ............................. 0.867 6:0 ............................. .897 8:0 ............................. .916 10:0 ............................. .929 12:0 ............................. .939 14:0 ............................. .947 16:0 ............................. .953 18:0 ............................. .958 16:1 ............................. .953 18:1 ............................. .958 20:1 ............................. .962 18:2 ............................. .957 18:3 ............ ' ................. . 957 20:4 ............................. .96] INDEX TO DAIRY AND EGG PRODUCTS Item No. AH-8 AH-8-1 (1963) (1976) Butter: Regular ..................................................................... 505 01-001 Whipped .......................................................................... 01-002 Butter oil, anhydrous ............................................................ 506 01 -003 Cheeses, natural and process; cheese foods, cheese spreads: Natural cheese: Blue ...................................................................... 643 01-004 Brick ................................................... . ................. 644 01 -005 Brie ............................................................................ 01 -006 Camembert ................................................................. 645 01 -007 Caraway .................. . ....................................................... 01 -008 Cheddar ................................................................... 646 01 -009 Cheshire ......................................................................... 01 -010 Colby ........................................................................... 01-011 Cottage: Creamed ................................................................. 647 01-012 Creamed, with fruit added .......................................................... 01-013 Dry curd ................................................................. 648 01-014 Lowfat, 2% fat .................................................................. 01-015 Lowfat, 1% fat .................................................................. 01-016 Cream ..................................................................... 649 01-017 Edam ........................................................................... 01 -018 Feta ............................................................................ 01 -01 9 Fontina ......................................................................... 01 -020 Gjetost .......................................................................... 01-021 Gouda .......................................................................... 01-022 Gruyere ......................................................................... 01 -023 Limburger ................................................................. 650 01 -024 Monterey ........................................................................ 01-025 Mozzarella made with whole milk: Mozzarella ...................................................................... 01 -026 Mozzarella, low moisture ........................................................... 01 -027 Mozzarella made with skim milk: Mozzarella, part skim ............................................................. 01 -028 Mozzarella, low moisture, part skim .................................................. 01-029 Muenster ........................................................................ 01 -030 Neufcha‘tel ....................................................................... 01-031 Parmesan: Grated ......................................................................... 01 -032 Hard .................................................................... 651 01-033 Port du Salut ..................................................................... . 01-034 Provolone ........................................................................ 01-035 Ricotta: Made with whole milk ............................................................. 01-036 Item No. Ricotta (com) (1953) Made with part skim milk .......................................................... Romano ......................................................................... Roquefort ....................................................................... Swiss ................................. . .................................... 652 Tilsit, made with whole milk . . . .' ..................................................... Pasteurized process cheese: American .................................................................. 653 Pimento .................................. , ................................. 654 Swiss .................................................................... 655 Cheese food: . American: Cold pack ...................................................................... Pasteurized process ......................................................... 656 Swiss, pasteurized process ........................................................... Cheese spread , American, pasteurized process ........................................ 657 Cream: Sweet: Fluid: Half and half (milk and cream) ................................................ 928 Light, coffee or table ....................................................... 929 Medium, 25% fat ................................................................ Light whipping ............................................................ 930 Heavy whipping ........................................................... 931 Whipped, cream topping, pressurized ................................................... Sour: Sour half and half, cultured .......................................................... Sour cream, cultured ............................................................... Eggnog ............................................................................. Filled dairy products: Filled cream-type product, nonbutterfat sour dressing, cultured ................................ Filled milks: Containing blend of hydrogenated vegetable oils, fluid ..................................... Containing lauric acid 011, fluid ........................................................ Frozen desserts: Ice cream, vanilla, hardened: ' Regular (approx. 10% fat) ..................................................... l 139 Rich (approx. 16% fat) ........................................................ 1 141 Ice cream, French, vanilla, soft serve ..................................................... Ice milk, vanilla: Hardened .................................................................. 1143 Soft serve ........................................................................ Sherbet, orange ............................................................... 2041 Imitation dairy products: Cream substitutes: Coffee whiteners (nondairy): Liquid (frozen): Containing hydrogenated vegetable oil and soy protein .................................. Containing lauric acid oil and sodium caseinate ........................................ Powdered ...................................................................... 10 AH-8-1 (1976) 01-037 01-038 01 -039 01-040 01-041 01-042 01-043 01-044 01-045 01-046 01-047 01-048 01-049 01-050 01-051 01-052 01-053 01-054 01-055 01-056 01-057 01-058 01-059 01-060 01-061 01-062 01-063 01-064 01-065 01 -066 Item No. AH-8 AH-8-1 (1963) (1976) Dessert toppings (nondairy): Powdered ...................................................................... 01-070 Prepared with whole milk ......................................................... 01 -071 Pressurized ..................................................................... 01 -072 Semisolid (frozen) ................................................................ 01-073 Imitation sour cream (nondairy), cultured ............................................... 01 -074 Milk substitutes: ‘ Imitation milks: Containing blend of hydrogenated vegetable oils, fluid .................................... 01-075 Containing lauric acid oil, fluid ...................................................... 01-076 Milk, cow: Fluid: . Whole, 3.3% fat ............................................................. 1320 01 -077 Whole, producer, 3.7% fat ..................................................... 1321 01 -078 Lowfat, 2% fat .................................................................... 01 -079 Lowfat, 2% fat, with nonfat milk solids added ............................................ 01 -080 Lowfat, 2% fat, protein fortified ................................................ 1323 01-081 » Lowfat, 1% fat .................................................................... 01-082 Lowfat, 1% fat, with nonfat milk solids added ............................................ 01 -083 Lowfat, 1% fat, protein fortified ...................................................... 01 -084 Skim ...................................................................... 1322 01 -085 Skim, with nonfat milk solids added .................................................... 01 -086 Skim, protein fortified .............................................................. 01-087 Buttermilk, cultured .......................................................... 509 01-088 Low sodium, whole ................................................................ 01 -089 Dry: Whole ..................................................................... 1326 01 -090 Nonfat: . Regular .................................................................. 1327 01 -091 Instantized ............................................................... 1328 01-092 Calcium reduced ................................................................. 01-093 Buttermilk, sweet cream ....................................................... 510 01 -094 Condensed, sweetened, canned ................................................... 1325 01-095 Evaporated, canned: Whole ..................................................................... 1 324 01 -096 Skim ............................................................................ 01-097 Malted: Natural flavor, powder ........................................................ 1329 01 -098 Beverage ................................................................. 1330 01 -099 Chocolate flavor, powder ............................................................ 01 -100 Beverage ....................................................................... 01 -101 Chocolate: Whole ..................................................................... 1332 01-102 Lowfat, 2% fat .............................................................. 1331 01-103 Lowfat, 1% fat .................................................................... 01-104 Chocolate beverage, hot cocoa, homemade .......................................... 1334 01-105 Milk, goat, whole, fluid .......................................................... 1335 01-106 Milk, human, whole, mature, fluid .................................................. 1336 01-107 Milk, Indian buffalo, whole, fluid ......................................................... 01-108 11 Item No. AH-8 AH-8-1 (1963) (1976) Milk, sheep, whole, fluid ............................................................... 01-109 Shakes, thick: Chocolate ......................................................................... 01 -l 10 Vanilla ............................................................................ 01-111 Whey: Acid: Fluid ........................................................................... 01-112 Dry ............................................................................. 01-l 13 Sweet Fluid ..................................................................... 2464 01-114 Dry ....................................................................... 2465 01-115 Yogurt: Plain: Containing 8 grams of protein per 8-ounce serving .................................. 2482 01-116 Lowfat, containing 12 grams of protein per 8-ounce serving ................................. 01-117 Skim milk, containing 13 grams of protein per 8-ounce serving ............................... 01-118 Coffee and vanilla varieties; lowfat, containing 11 grams of protein per 8-ounce serving .............. 01-119 Fruit varieties: Lowfat, containing 9 grams of protein per 8-ounce serving .................................. 01-120 Lowfat, containing 10 grams of protein per 8-ounce serving ................................. 01-121 Lowfat, containing 11 grams of protein per 8-ounce serving ................................. 01-122 Eggs: Chicken: Raw: Whole, fresh and frozen ...................................................... 968 01-123 White, fresh and frozen ...................................................... 969 01-124 Yolk, fresh ............................................................... 970 01 -1 25 Yolk, frozen .............................................................. 971 01 -1 26 Yolk, frozen, sugared ....................................................... 972 01-127 Cooked: Fried .................................................................... 973 01-128 Hard-cooked .............................................................. 974 01-1 29 Omelet .................................................................. 975 01 -130 Poached ............... ‘ ................................................... 976 01-131 Scrambled ................................................................ 977 01 -132 Dried: Whole ................................................................... 978 01-133 Whole, stabilized (glucose reduced) ............................................. 979 01-134 White, flakes, stabilized (glucose reduced) ........................................ 980 01-135 White, powder, stabilized (glucose reduced) ...................................... 981 01-136 Yolk .................................................................... 982 01-137 Duck, whole, fresh, raw ......................................................... 983 01-138 Goose, whole, fresh, raw ........................................................ 984 01-139 Quail, whole, fresh, raw ............................................................... 01-140 Turkey, whole, fresh, raw ....................................................... 985 01-141 Egg substitute products: Frozen ............................................................................ 01-142 Liquid ............................................................................ 01-143 Powder ........................................................................... 01-144 TABLE OF NUTRIENT DATA FOR ITEM NOS. 01-001 THROUGH 01-144 13 BUTTER, regular 1 item No. 01-001 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: 0 Number of Mean :1: standard error “MP1“ 2 1 51:1 Ck , net "E, A B c D 1 pat E5 9 4 02 F 113.4 g G PROXIMATE: Wawr ........... g .. . 15.87 i 0.0608 522 0.79 18.00 71.99 F d _ . _ km! . . 717 36 813 3:251 0° energy """ 111. _ . 3,000 150 3,402 13,607 Protein (N X6.38) ..... g . . . .85 i .074 16 .04 .96 3.86 Total lipid (fat) ....... g . . . 81.11 i .0651 580 4.06 91.98 367.92 Carbohydrate, total ..... g . . . . 06 Trace - 07 - 27 Fiber ........... g . . . 0 0 0 0 Ash ........... g . 2.11 _ .0543 35 .10 2.39 9.57 MINERALS: Calcium .......... mg . . . 24 i 3 . 9 6 1 27 107 Iron ........... mg. .16 i .017 4 .01 .18 -73 Magnesium ........ mg. 2 i . 2 6 Trace 2 10 Phosphorus ........ mg . 23 + 2 . 5 6 1 26 103 Potassium ......... mg . . 26 E 2 . 3 26 1 29 118 Sodium .......... mg. . . 826 i 26. 7 12 41 937 3,749 Zinc ........... mg . . . . 05 i . 006 5 Trace . 06 . 23 VITAMINS: Ascorbic acid ........ mg. . . 0 0 0 0 Thannn .......... mg. . . .005 :_ .001 3 Trace .006 .023 Riboflavin ......... mg. . . .034 1 .0041 9 .002 . 039 .154 Niacin .......... mg. . . . 042 2 . 002 . 048 .191 Pantothenic acid ....... mg. . . “— — —_ __ Vitamin B6 ........ mg. . . . 003 1 Trace .003 . 014 Folacin .......... mcg . . 2 Trace 3 13 Vitamin B12 ........ mcg . . —- _ _ —— . . 5 RE. . . 754 2,800 38 855 3.420 VltarnlnA ........ 110». . 3,058 2,800 153 3,468 13,871 LIPIDS: Fatty acids: 5 Saturated, total ...... g . . . 50. 49 2 . 52 57 . 25 229 - 02 4: ......... g 2.63 :_ .0444 52 .13 2.98 11.93 6:0 ......... g 1.56 i .0349 68 .08 1.77 7.06 &0 --------- g .91 + .022 89 .04 1.03 4.11 10:0 --------- g 2.03 I .0415 89 .10 2.31 9.23 120 ......... g 2.28 I .0526 89 .11 2.58 10.33 1410 ---------- 8 8.16 I .101 88 .41 9.25 37.00 16:0 --------- 8 . - - 21.33 :- .2703 88 1.07 24.19 96.77 1&0 ......... g . . . 9.83 I .132 88 .49 11 15 44.59 Monounsaturated, total. . . g 23. 43 _ 1 .17 26 57 106 . 26 16” --------- 8 1.82 + .0588 71 .09 2.06 8.24 18” --------- 8 20.40 :- .2655 78 1.02 23 14 92.56 20:1 ......... g . . . ‘ 2221 ......... g . . . Polyunsaturated, total . . . g 3 _ 01 . 15 3 . 42 13 . 66 1&2 --------- X . . . 1.83 + .0637 74 .09 2.08 8.31 1813 --------- S . . . 1.18 T .0644 65 .06 1.34 5.35 18:4 ......... g . . . 1' " 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ ‘ mg . 219 6 . 37 7 11 248 993 Phytosterols ........ mg. - 1 ‘ AMINO ACIDS: Tryptophan ........ g . . . _ 012 . 001 . 014 . 054 Threonine ......... g . . . _ 038 . 002 . 044 .174 Isoleucine ......... g ,051 .003 .058 ~233 Leucine .......... g . . . _ 083 .004 .094 . 378 Lysine .......... g . 067 . 003 .076 . 306 Methionine ........ g . 021 . 001 . 024 . 097 CynMe .......... g .008 Trace .009 .036 Phenylalanine ....... g _ 04] . 002 . 047 .185 Tyrosine ......... g . 041 . 002 . 047 .186 Vafine .......... g .. . .057 .003 .065 .258 Arginine .......... g . . . .03] .002 .035 .140 Histidine .......... g . . . .023 .001 .026 .105 Alanine .......... g . . . . 029 . 001 . 033 .133 Aspartic acid ........ g - . - . 064 . 003 . 073 - 292 Glutamic acid ........ g . . . , 178 . 009 . 202 . 807 Glycine .......... 3 . 018 . 001 . 020 . 082 Proline .......... 8 . 082 . 004 . 093 . 373 Sefine .......... E .046 .002 .052 .210 Nutritive va1ues app1y to sa1ted butter. Height app1ies to pat,which is 1 inch square, 1 stick is approx. 1/2 1 2 3 Z Dashes denote 1ack of re1iab1e 6 cup. Unsa1ted butter contains 11 mg of sodium per 100 g. 1/3 inch high, and with a count of 90 per pound. data for a constituent be1ieved to be present in measurab1e amount. Va1ues for vitamin A represent year-round average. Va1ues based on data for fat extracted from who1e mi1k. AH-8-1 (1976) BUTTER, whipped 1 Item No. 01-002 Nutrients md unite Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and wei M ; Mean : standard error "$1.121sz 1 51:1 6k , net Willi-1““ 0 1 pat = 3.8 g2 4 oz = 75.6 g3 A B C D E F G PROXIMATE: Water ........... g . . . 15.87 1 0.0608 522 0.60 12.00 71.99 F 0d ........ {heal . . 717 27 542 3,251 ° W” . 1.1. . . 3,000 114 2,268 13,607 Protein (NX6.38) ..... g . . . .85 1 .074 16 .03 .64 3.86 Toulnmd(nu ....... g . . . 81.11 1 .0651 580 3.08 61.32 367.92 Carbohydrate, total ..... g . . . .06 Trace . 04 . 27 Fiber ........... g . . . 0 0 0 0 Ash ----------- x - - - 2.11 1 .0543 35 .08 1.60 9.57 MINERALS: Calcium .......... mg. . . 24 i 3.9 6 1 18 107 Iron ........... mg. . . .16 1 .017 4 .01 .12 .73 Magnesium ........ mg . . . 2 1 . 2 6 Trace 2 10 Phosphorus ........ mg . . . 23 i 2 , 5 6 '| 17 103 Potassium ......... mg. . . 26 i 2, 3 26 1 20 118 5°diu’" ---------- "'8. . . 826 1 26. 7 12 31 625 3,749 Zinc ----------- "'3. . . . 05 1 . 006 5 Trace .04 .23 VITAMINS: Ascorbic acid ........ mg. . . 0 0 0 0 Thiamin ---------- "15- - - . 005 1 . 001 3 Trace . 004 . 023 RibOflaVi" --------- m8~ - - . 034 1 . 0041 9 . 001 . 026 .154 Niacin .......... "lg . . . . 042 2 . 002 . 032 .191 Pantothenic acid ....... mg . . . "— — — — Vitamin Ba -------- mg. . . .003 1 Trace .002 .014 Folacin .......... mcg . . 3 2 Trace 2 13 Vitamin 812 ........ meg . . —-—— — — — . . 5 .... RE. . . 754 2,800 29 570 3,420 V'm'” ' ' ' {111. . . 3,058 2,300 116 2,312 13,871 LIPIDS: Fatty acids: Saturated, total ...... g . . . 50. 49 1.92 38.17 229.02 4:0 ......... g . . . 2.63 1 .0444 52 .10 1.99 11.93 6:0 ......... g . . . 1.56 1 .0349 68 .06 1.18 7.06 8:0 ......... g . . . .91 1 .022 89 .03 .68 4.11 10:0 ......... g . . . 2.03 1 .0415 89 .08 1.54 9.23 12:0 ......... g . . . 2.28 1 .0526 89 .09 1.72 10.33 14:0 ......... g . . . 8.16 1 .101 88 .31 6.17 37.00 16:0 ......... g . . . 21.33 1 .2703 88 .81 16.13 96.77 18:01 ......... g . . . 9.83 1 .132 88 .37 7.43 44.59 Monounsaturated, total. . . g . . . 23 . 43 . 89 17 . 71 106 . 26 16:1 ......... g . . . 1.82 1 .0588 71 .07 1.37 8.24 18:1 ......... g . . . 20.40 1 .2655 78 .78 15.43 92.56 20:1 ......... g . . . 22:1 ......... g Polyunsaturated, total . . . g 3. 01 .11 2 . 28 13.66 18:2 ......... g 1.83 1 .0637 74 .07 1.38 8.31 18:3 ......... g . 1.18 1 .0644 65 .04 .89 5.35 18:4 ......... g . 20:4 ......... g 20:5 ......... g 22:5 ......... g 22:6 ......... g . . . Cholesterol ........ mg. . . 219 1 6. 37 7 8 165 993 Phytosterols ........ mg. AMINO ACIDS: Tryptophan ........ g . 012 Trace . 009 . 054 Threonine ......... g . . 038 .001 .029 .174 lsoleucine ......... g . 051 .002 .039 . 233 Leucine .......... g . 083 . 003 . 063 . 378 Lysine .......... g . 067 . 003 . 051 . 306 Methionine ........ g . 021 . 001 . 016 . 097 Cystine .......... g . 008 Trace . 006 . 036 Phenylalanine ....... g . 041 .002 .031 . 186 Tyrosine ......... g . . 041 . 002 . 031 .186 Valine ' .......... g . .057 .002 .043 .258 Arginine .......... g - .031 .001 .023 .140 Histidine .......... 8 - .023 .001 .017 .105 Alanine .......... g . 029 . 001 . 022 . 133 Aspartic acid ........ g . 064 .002 . 049 .292 Glutamic acid ........ g .178 . 007 .135 . 807 Glycine .......... g . 018 .001 . 014 .082 Praline .......... x . 082 . 003 . 062 . 373 Serine .......... g . 046 . 002 . 035 . 210 2 3 1 stick is approx. 1/2 cup. 1. Values based on data for regu1ar, sa1ted butter. Height app1ies to pat,which is 1-1/4 inch square, 1/3 inch high, and with a count of 120 per pound. Unsa1ted butter contains 11 mg of sodium per 100 g. ‘ Va1ues based on data for fat extracted from who1e mi1k. Dashes denote 1ack of re1iab1e data for a constituent be1ieved to be present in measurable amount. 5 Va1ues for vitamin A represent year-round average. AH-8-1 (1976) BUTTER OIL, anhydrous Item No. 01-008 . . . Amount in edible portion of Amount in edible portion of Amount III 100 grams, edible portion common meuures of food 1pound of food as purchased Nutrients and units . . Number oi Approxumate measure and VIIIIM Rdun20 Mun : mud-rd error samples A B C D E F G PROXIMATE: Water ........... g . . . 0.24 1 1.09 m: . , 876 3,972 Foodenersv ‘ ‘ ' ‘_ ' ' ' ' .1. . , 3,664 16,622 Protein(NX 6.38) ..... g . . . -28 1 1-27 Total lipid (fat) ....... g . . . 99.48 1 451.24 Carbohydrate, total ..... g . . . 0 0 Fiber .......... g . . . 0 0 An ........... g . .. 0 1 0 MINERALS: Calcium .......... mg. . . 1— ”—— Iron ........... mg. . . — — Magnesium ........ mg. . . — — Phosphorus ........ mg. . . — — Potassium ......... mg. . . -— — Sodium .......... mg. . . — — Zinc ........... mg. . . — — VITAMINS: Ascorbic acid ........ mg. . . 0 0 Thiamin .......... mg. . . —" ‘— Riboflavin ......... mg. . . —‘ — Niacin .......... mg. . . — — Pantothenic acid ....... mg. . . — ‘— Vitamin 36 ........ mg. . . — — Folacin .......... mtg . . —— — Vitamin B12 ........ mtg . . —— — . . RE. . . 925 4.196 V'”"""" """"" w. . . 3,750 17,010 LIPIDS: Fatty acids: Saturated, total ...... g . . . 61.92 280.88 4:0 ......... g . . . 3.23 14.63 6:0 ......... g . . . 1.91 8.66 8:0 ......... g . . . 1.11 5.04 10:0 ......... g . . . 2.50 11.32 120 ......... g . . . 2.79 12.67 14:0 ......... g . . . 10.00 45.38 16:0 ......... g . . . 26.17 118.69 18:0 ......... g . . . 12.06 54.68 Monounsaturated, total. .. . g . . . 28.73 130.33 16:1 ......... g . . . 2.23 10.11 18:1 ......... g . . . 25.03 113.52 20:1 ......... g . . . 22:l ......... g . . . Polyunsaturated, total . . . g . . . 3.69 16.76 18:2 ......... g . . . 2.25 10.19 18:3 ......... g 1.45 6.56 18:4 ......... g 20:4 ......... g 20:5 ......... g 22:5 ......... g 22:6 ......... g . . . Cholesterol ........ mg. . . 256 1 2.67 19 1,160 Phytosterols ........ mg. . . AMINOACIDS: Tryptophan ........ g . . . _ __ Threonine ......... g . . . _ _ lsoleucine ......... g _ .— Leucine .......... 8 — -— Lysine .......... 8 — — Methionine ........ 8' _ _ Cystine .......... g — —— Phenylalanine ....... g _ .— Tyrosine ......... g _ _ Valine .......... g _ _ Arginine .......... 8 - - . _ — Histidine .......... Z - - - — ——- Alanine .......... g _. _ Asparticacid ........ g _. __ Glutamicacid ........ g _ ._._ Glycine .......... K _ _ Praline .......... 8 — — Serine .......... g _ — 1 Dashes denote 1ack of re11ab1e data for a constituent be1ieved to be present in trace amount. AH-8-1 (1976) CHEESE, BLUE Item No. 01-004 . . . Amount in edible portion of Amount in edible portion of "WM" and uni“ Amount m 100 grams, edible portion Aoomrnon‘measum 12““: 1 pound of food as WW8“ leI "I‘ll". W.’ 3 ' Mmimndud mo. ":"n'f" °' ppm 1 c, cru1lnb1ed ammo PM ’ 1 02 = 28 91 not packed = 135 g A B C D E F G PROXIMATE: Water ........... g . . . 42.41 1 0.6485 29 12.02 57.25 192.37 F d ________ 7...: . . 353 100 477 1.601 °° ”WY , u. . . 1.478 419 1,995 6,702 Protein (NX 6,38) ..... g . . . 21.40 i .3385 19 6.07 28.89 97.07 Total lipid (fat) ....... g . . . 28.74 + .3990 20 8.15 38.80 130.36 Carbohydrate,t.otal ..... g . . . 2.34 _ .66 3.16 10.61 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . ,5.11 i .138 15 1.45 6.90 23.18 MINERALS: Calcium .......... mg. . . 528 + 21.7 17 150 712 2,393 Iron ........... mg. . . .31 I .010 4 .09 .42 1.41 Magneslum ........ mg. . . 23 r .72 11 7 31 104 Phosphorus ........ mg. . . 387 T 8.29 12 110 523 1.757 Potassium ......... mg. . . 256 I 41.1 12 73 346 1.163 SOdium ---------- m3. - . 1,395 I 102.2 12 396 1.884 6.329 Zinc ........... mg. . . 2.66 E .0650 4 .75 3-59 12-07 VITAMINS: Ascorbicacid ........ mg. . . 0 0 0 0 Thiamin .......... mg. . . .029 + .0061 11 .008 .039 .132 Riboflavin --------- "'8. . . .382 I .0221 16 .108 .516 1.733 Niacin ---------- ML - - 1.016 T .0971 44 .288 1.372 4.609 Pantothenicacid ....... mg. . . 1.729 T .1784 16 .490 2.334 7.843 Vitamin B6 -------- "Ix. . . .166 I .0124 32 .047 .224 .753 Folacin .......... mcg . . 36 T .89 34 10 49 165 Vitamian -------- ""8 . - 1.217 T .1129 22 .345 1.643 5.520 . . RE. . . 228 I 21.2 8 65 308 1.034 V'“’"'"" """"" w. . . 721 T 54.7 13 204 973 3.270 LIPIDS: — Fatty acids: Saturated, total ...... g . . . 18,68 5.30 25.22 84.74 4:0 ......... g . . . .55 2 19 .89 2.99 6 0 ......... s 36 2 . 10 . 49 1 .64 8.0 ......... g 25 + .020 10 .07 .33 1.12 10.0 ......... g 60 T .035 10 .17 .81 2.73 120 -------- 8 49 I .074 10 .14 .66 2.23 140 ......... g 3 30 I .101 10 .94 4.46 14.99 16-0 --------- 3 - - - 9.16 I .294 10 2.60 12.37 41.55 1310 --------- S - - - 3.24 I .152 10 .92 4.37 14.68 Monounsaturated,total. . . g . . . 7,78 _ 2.21 10.51 35.31 1611 --------- l - - - .82 + .10 10 .23 1.10 3.70 1821 ......... g . . . 6.63 i .173 10 1.88 8.94 30.06 2021 ......... g . . . _ 2221 ......... g . . . Polyunsaturated, total . . . g . . . .80 .23 1.08 3.63 18:2 ......... g . . . .54 + .056 10 .15 .72 2.43 13:3 ......... g . . . .26 i .030 9 .08 .36 ' 1.20 18:4 ......... g . . . _ 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 75 + 5.3 4 21 102 341 Phytosterols ........ mg. . . — AMINOACIDS: Tryptophan ........ g . . . ,313 .089 .422 1.418 Threonine ......... g . . . _785 ' .223 1.062 3.567 lsoleucine ......... g . . . 1.126 .319 1.520 5.106 Leucine .......... 8 ~ . - 1.922 .545 2.595 8.719 Lysine .......... 8 - - . 1.855 .526 2.504 8-414 Methionine ........ g . . . _535 .166 .789 2.652 Cystine .......... g . . . _108 .030 .145 -488 Phenylalanine ....... g - - . 1.089 .309 1.470 4-939 Tyrosine ......... 8 . . . 1,297 .368 1.751 5-884 Valine' .......... g . . . 1,559 .442 2.105 7.073 Arginine .......... 8 . . . .712 .202 .962 3.232 Hlstidine .......... Z . . . .759 .215 1.025 3.445 Alanine .......... g . . . .645 .183 .871 2.927 Aspanicacid ........ g . . . L438 .408 1.942 6.524 Glutamicacid ........ B . . . 5_]39 1_471 7.005 23.536 Glycine .......... g . . . _407 .115 .549 1-844 Proline .......... g . . . 2.104 .596 2.840 9.542 Serine .......... K . . . 1.122 ' .318 1.515 5.091 1 1 cu 1n of cheese we‘lghs 17.3 9 based on specific grav‘lty. AH-8-1 (1976) ‘. CHEESE, BRICK Item No.-01-005 Nutrient and units Amount in 100 grams, edible portion Amount in edibie portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate meeeure end weight Refuse: 0 Meen 1 standard error "gawk“ 1cu'ln=17.Zgl 10z=289 A B C D E F G PROXIMATE: Water ........... g . . . 41.11 1 0.2583 26 7.07 11.66 186.48 F d _. _ . _ _‘ kcal . . 371 64 105 1,682 0° energy , k]. . 1,552 267 440 7,041 Protein (NX6.38) ..... g . . . 23.24 1 .6069 14 4.00 6.59 105.42 Total lipid (fat) ....... g . . . 29.68 1 .3186 16 5.10 8.41 134.63 Carbohydrate, total ..... g . . . 2.79 .48 .79 12.66 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . 3.18 1 .178 14 .55 .90 14.42 MINERALS: Calcium .......... mg. . . 674 1 31.8 13 116 191 3,056 Iron ........... mg. . . .43 1 .074 3 .07 .12 1.95 Magnesium ........ mg. . . 24 1 1.1 9 4 7 110 Phosphorus ........ mg. . . 451 1 18.3 9 78 128 2.046 Potassium ......... mg. . . 136 1 22.3 9 23 38 616 Sodium .......... mg. . . 560 1 37.2 9 96 159 2,538 Zinc ........... mg. . . 2.60 2 .45 .74 11.79 VITAMINS: Ascorbicacid ........ mg. . . 0 0 0 0 Thiamin .......... mg. . . .014 1 .0009 6 .002 .004 .064 Riboflavin. . .. ...... mg. . . .351 1 .0096 11 .060 .100 1.592 Niacin .......... mg. . . .118 1 .0134 22 .020 .033 .535 Pantothenicacid ....... mg. . . .288 1 .0395 17 .050 .082 1.306 Vitamin 86 ........ mg. . . .065 1 .0042 34 .011 .018 .295 Folacin .......... mcg . . 20 + 3.1 30 3 6 92 Vitamin B12 ........ mcg . . 1.257 1 .1471 7 .216 .356 5.702 VitaminA ........ RE. . . 302 1 25.0 6 52 86 1,370 IU. . . 1,083 1 62.74 11 186 307 4.912 LIPIDS: Fattyacids: Saturated, total ...... g . . . 18.76 3.23 5.32 85.11 4: ......... g . . . .91 2 .16 .26 4.14 620 ......... g .37 2 .06 .11 1.69 810 --------- 8 .30 1 .011 7 .05 .08 1.36 1030 --------- g .58 1 .022 7 .10 .17 2.65 1210 --------- 8 .48 + .071 7 .08 .14 2.19 1430 --------- 8 3.23 I .147 7 .56 .92 14.64 151° --------- 8 - - - 8.66 I .366 7 1.49 2.45 39.26 18:0 ......... g . . . 3.46 I .138 7 .59 .98 15.67 Monounsaturated, total. . . g . . . 8,60 — 1.48 2.44 39.00 16:1 ......... g . . . .82 1 .070 7 .14 .23 3.71 1811 --------- 8 . - - 7.40 + .245 7 1.27 2.10 33.57 20:1 ......... g . . . ' 22:1 ......... g . . . Polyunsaturated, total . . . g . . . .78 .14 .22 3.56 18:2 ......... g . . . .49 + .051 7 .08 .14 2.23 1313 --------- 5 ~ ~ . .29 T .040 7 .05 .08 1.33 18:4 ......... g . . . " 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol 2 ....... mg. . . 94 16 27 428 Phytosterols ........ mg. . . AMINOACIDS: Tryptophan ........ g . . . .324 .056 .092 1.471 Threonine ......... g . . . .882 .152 .250 3.999 lsoleucine ......... g . . . 1.137 .195 .322 5.155 Leucine .......... x . . . 2.244 .386 .636 10.178 Lysine .......... 5 . . . 2.124 .365 .602 9.633 Methionine ........ g . . . .565 .097 .160 2.561 Cystine .......... g . . . .131 .023 .037 .595 Phenylalanine ....... g . . . 1.231 .212 .349 5.585 Tyrosine ......... g . . . 1.115 .192 .316 5.056 Valine' .......... g . . . 1.472 .253 .417 6.675 Arginine .......... g . . . .874 .150 .248 3.966 Hkfidme .......... x . . . .823 .142 .233 3.734 Alanine. .. ........ g . . . .670 .115 .190 3.040 Asparticacid ........ g . . . 1.588 .273 .450 7.204 Glutamicacid ........ g . . . 5.515 .949 1.563 25.016 Glycine .......... g . . . .437 .075 .124 1.983 Praline .......... g . . . 2.575 .443 .730 11.682 Serine .......... g . . . 1.289 .222 .366 5.849 1 Based on specific gravity. 2 Va1ues based on cho1estero1 content of Cheddar cheese. AH-8—1 (1976) CHEESE, BRIE Item No. 01-006 . . . Amount in edible portion of Amount in edible portion of Nutrient: and units Amount m 100 grams, edible portlon common measures of food 1 pound of load as purchased Number of Approximate measure and weight Rofuu: 0 Munistandard error ”mill” 1 pkg, net wt, 1 oz = 28 9 4-1/2 oz = 128 g A B C D E F G PROXIMATE: Water ........... g . . . 48.42 i 1.290 9 13.73 61.98 219.63 km! , . 334 95 427 1,513 F°°denergy ' ' ' j ’ ' ' '11.], , , 1,396 396 1,787 6.334 Protein(NX6.38) ,,,,, g . . , 20.75 1 .2102 7 5.88 26.56 94.12 Total lipid (fat) ....... g . . . 27.68 3; 1.841 4 7.85 35.43 125.56 Carbohydrate, total ..... g . . . -45 ~13 -58 2-04 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . 2.70 1 .76 3.46 12.25 MINERALS: Calcium .......... mg. . . 184 1 9-13 3 52 236 835 Iron ........... mg. . . -50 1 ~14 -64 2-27 Magnesium ........ mg. . . l— — — '— Phosphorus ........ mg. . . 188 : 7-45 3 53 241 853 Potassium ......... mg. . . 152 1 43 195 689 Sodium 2 ......... mg. . . 629 178 806 2:855 Zinc ........... mg. . . — — — — VITAMINS: - Ascorbic acid ........ mg. . . 0 0 0 0 Thiamin .......... mg. . . .070 1 .020 .090 .318 Riboflavin ......... mg. . . .520 '_l‘_ .191 3 .147 666 2.359 Niacin .......... mg. . . .380 2 .108 .486 1.724 Pantothenic acid ....... mg. . . -590 2 .196 .883 3.130 Vitamin 86 ........ mg. . . .235 6 .067 301 1.066 Folacin .......... mcg . . 65 1 18 295 Vitamian ........ mcg . . 1.650 1 .1559 12 .468 2 112 7.484 VitaminA ......... {RE‘ ' ' — — _— — IU. . . 667 1 189 854 3,026 LIPIDS: Fattyacids: Saturated, total ...... g . . . —— —— — — 4: ......... g . . . — — — — 6:0 ......... g — —— — '— 820 ......... g — -—- -— — 10:0 ......... g —— — —- —- 12:0 ......... g —- — -— -- 14:0 ......... g — -— — — 16:0 ......... g — —— — '— 18:0 ......... g . . . —— — — — Monounsaturated, total. . . g . . . -— —- — — 16:1 ......... g . . . —— — — '— 18:1 ......... g . . . — — -— —- 20:1 ......... g . . . 22:1 ......... g . . ; Polyunsaturated, total . . . g . . . —- — — — 18:2 ......... g . . . —— -- -— — 18:3 ......... g . . . — — — 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 100 1 28 128 454 Phytosterols ........ mg. . . AMINOACIDS: Tryptophan ........ g . . . .322 .091 .412 1.461 Threonine ......... g . . . .751 .213 .962 3.408 lsoleucifle --------- x - - . 1.015 .288 1.299 4.603 Leucine .......... x . . . 1.929 .547 2.469. 8.748 Lysine .......... g . . . 1.851 .525 2.369 8.394 Methionine ........ g - . . .592 .168 .758 2.685 Cystine .......... x - - - .114 .032 .146 .516 Phenylalanine ....... g . . . 1,158 .328 1,482 5.252 TYFOSiM ......... 8 - - ~ 1.200 .340 1.536 5.444 Valine .......... 8 . . . 1,340 ,380 1,715 6.078 Arginine .......... g . . - .735 .208 .941 3.334 Histidine .......... x . . . .716 .203 .916 3.246 Alanine .......... g . . . .859 .243 > 1.099 3.895 Asparticacid ........ g . . . 1.350 .383 1.728 6.122 Glutamicacld ........ g . . - 4.387 1.244 5.616 19.901 Glycine .......... g . - . .397 .112 .508 1.800 Proline .......... x . ~ ~ 2.459 .697 3.147 11.153 Serine .......... 3 ~ ~ - 1.168 .331 1.495 5.296 ‘ Dashes denote 1ack of re1iab1e data for a constituent believed to be present in measurab1e amount. 2 Values based on addition of sa1t in amount of 1.6% of finished product. AH-8-1 (1976) 1' CHEESE, CAMEMBERT Item No. 01-007 Amount in 100 grams, edible portion Nutrients md units Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate unsure and weieht Refuse: 0 Mean 1 standard error Number of 1 wed e net wt , "'""'°‘ 1 oz = 28 9‘ 1—1/3go5 = 38 g A B C D E F G PROXIMATE: Water ........... g . . . 51.80 1 0.4926 14 14.68 19.68 234.96 F d ........ kca! . . 300 85 114 1,359 °° ”my 4 1.; . . . 1,254 355 476 5 .687 Protein (N X6.38) ..... g . . . 19.80 i .3673 12 5.61 7.52 89.81 Total lipid (fat) ....... g . . . 24. 26 i .6084 13 6.88 9.22 110.04 Carbohydrate, total ..... g . . . . 46 . 13 .18 2 - 09 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . 3.68 _ .135 8 1.04 1.40 16.69 MINERALS: Calcium .......... mg. . . 388 i 52.9 11 110 147 1,758 Iron ........... mg. . . .33 i .064 5 .09 .12 1.50 Magnesium ........ mg . . 20 i 1 . 5 10 6 8 91 Phosphorus ........ mg . . . 347 i 20. 8 10 98 132 1 .572 Potassium ......... mg. . . 187 i 21 . 5 9 53 71 846 Sodium .......... mg. . . 842 i 62.4 10 239 . 320 3,818 Zinc ........... mg. . . 2.38 + .294 4 .68 1.90 10.80 VITAMINS: '— Ascorbic acid ........ mg . . . 0 0 0 0 Thiamin .......... mg. . . . 028 i . 0051 11 . 008 . 011 .127 Riboflavin ......... mg. . . . 488 i . 0362 13 .138 .185 2 . 214 Niacin .......... mg. . . .630 _+_ .0841 16 .179 .239 2.858 Pantothenic acid ....... mg . . . 1 . 364 i . 4932 16 . 387 . 518 6 .187 Vitamin 86 ........ mg. . . . 227 i . 0265 36 . 064 . 086 1. 030 Folacin .......... mtg . . 62 i 8.8 18 18 24 282 Vitamin B12 ........ mcg . . 1.296 1 .0856 17 .367 .492 5.879 . . RE. . . 252 + 10.7 6 71 96 1,143 Vitamm A --------- IU . . ' 923 E 40_8 6 262 351 4,187 LIPIDS: Fatty acids: Saturated, total ...... g . . . 15. 26 4. 33 5.80 69. 22 4:0 ......... g . . . .49 2 .14 .19 2.24 5:0 ......... g . . . .28 2 .08 .11 1.28 8:0- E .26 + .018 7 .07 .10 1.18 1010 --------- g .59 E .020 7 .17 .22 2.68 12:0 ......... g .44 i .063 7 .12 .17 2.00 1410 --------- Z 2.69 i .0862 7 .76 1.02 12.18 1510 --------- z 7.23 i .341 7 2.05 2.75 32.78 1310 --------- K 2.52 + .166 7 .72 .96 11.45 Monounsaturated, total . . . g . . . 7 . 02 _ 1 . 99 2 . 67 31 .86 16:1 ......... g . . . .88 + .056 7 .25 .34 4.01 13:1 --------- 3 5.75 I .302 7 1.63 2.19 26.09 20:1 ......... g _ 2221 ......... g . . . Polyunsaturated, total . . . g . . . . 72 . 20 . 28 3 . 29 18:2 ......... g .45 1 .041 7 .13 .17 2.04 18:3 ......... g .27 + .022 7 .08 .10 1.24 18:4 ......... g " 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 2226 ......... g . . . Cholesterol ........ mg. . . 72 4. 4 4 20 27 327 Phytosterols ........ mg . . . ‘ _ AMINO ACIDS: Tryptophan ........ g . . . _ 307 . 087 .117 1 . 394 Threonlne ......... g . . . , 717 .203 .272 3.252 Isoleucme ......... g . 968 .275 , 368 4.392 Leucine .......... l 1 . 840 . 522 .699 8.348 Lysine .......... x 1. 766 . 501 .671 8.010 Methionine ........ K . 565 .160 . 215 2 . 562 Cystine .......... S .109 . 031 . 041 . 493 Phenylalanine ....... g '|_ 105 .313 .420 5.011 Tyrosine . . . .‘ ..... g . . . 1.145 .325 .435 5.195 Valine .......... g . . . 1.279 .362 .486 5,800 Arginine .......... g . . . _ 701 .199 . 267 3.181 Histidine .......... l . . . . 683 .194 . 259 3.097 Alanine .......... g .819 .232 .311 3.716 Aspartic acid ........ 8 ~ - ~ 1 . 288 . 365 . 489 5 - 842 Glutamicacid ........ g . . . 4.187 L187 1,591 18,990 Glycine .......... x . . . .379 .107 _'|44 1,717 Proline .......... 8 . . . 2_ 345 .565 .892 10,642 Serine .......... g . . . 1.114 .315 .423 5,054 ' 1 cu in of cheese weighs 17.1 9 based on specific gravity. AH-8-1 (1976) CHEESE, CARAWAY Item No. 01-008 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased A roximatn measure and 11101 ht - Mean 3; standard error Numbo': of pp 9 Refuge. 0 ”'"p ' 1 oz = 28 g A B C D E G PROXIMATE: Water ........... g . . . 39.28 1 0.5498 4 11.14 178.17 kcnl . . 376 107 1 .706 F°°de"°'gy‘ ' ' ‘, ' ‘ ‘ ‘ u. . . 1,574 446 7.138 Protein(NX 6.38) ..... g . . . 25.18 1 .1887 4 7.14 114.22 Total lipid (fat) ....... g . . , 29 . 20 i 1. 389 4 8. 28 132 . 45 Carbohydrate, total ..... g . . . 3. 06 . 87 13 . 88 Fiber ........... g . . . 0 0 0 Ash ........... g . . . 3.28 i .155 4 .93 14.88 MINERALS: Calcium .......... mg. . . 673 i 9.82 3 191 3,054 Iron ........... mg . . . 1— ——- —— Magnesium ........ mg . . . 22 1 6 100 Phosphorus ........ mg. . . 490 1 139 2,223 Potassium ......... mg . . . — — "— Sodium 2 ......... mg. . . 690 196 3,130 Zinc ........... mg . . . —~‘ — —— VITAMIN-S: . 0 0 0 Ascorbic ac1d ........ mg. . . _031 1 ‘009 .141 Thiamin. .......... mg. . . .450 .1. .0643 3 .128 2.041 Riboflavm ......... mg. . . .130 — 1 _ 05] . 815 Niacin .......... mg. . . .190 1 .054 .862 Pantothenic acid ....... mg . . . __ ____ __ Vitamin 36 ........ mg . . . _ _ __ Wm.” --------- ""8 ‘ : .270 1 .077 1.225 Vitamin B12 ........ mcg . . 289 1 82 1 ’311 Vitamin A ......... f: - 1,054 1 38.55 4 299 4,781 LIPIDS: Fatty acids: Saturated, total ...... g . . . — —— —— 4:0 ......... g . . . — —— — 6:0 ......... g , . . —— ———- ‘— 8:0 ......... g —-—-— —— —— 10:0 ......... g ——- —-— — 12:0 ......... g — — — 14:0 ......... g — — — 16:0 ......... g — — — 18:0 ......... g -— — — Monounsaturated, total . . . g — — — 16:1 ......... g — — —- 18:1 ......... g —— ——~— —— 20:1 ......... g 22:1 ......... g Polyunsaturated, total . . . g ——-—-— — — 18:2 ......... g — —— ~— 18:3 ......... g —-—-—- — -— 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g 22:5 ......... g 22:6 ......... g . Cholesterol ........ mg . . . — — — Phytosterols ........ mg . . . AMINO ACIDS: Tryptophan ........ g . . . — ———-— —— Threonine ......... g . . . —- — — Isoleucine ......... g _ _ — Leucine .......... 8 — — '— Lysine .......... g — — — Methionine ........ X — — — Cystine .......... g — — -—— Phenylalanine ....... g — — — Tyrosine ......... g — — — Valine .......... g _ —— — Arginine .......... g . . . _ — — Histidine .......... g . , . _ — — Alanine .......... g — — — Aspartic acid ........ g — —— — Glutamic acid ........ g — — —— Glycine .......... S — — — Proline .......... E — — —— Serine .......... g —— —— -— 1 Dashes denote lack of reiiabie data for a constituent believed to be present in measurable amount. 2 Vaiues based on addition of sa1t in amount of 1.7% of finished product. AH—8-1 (1976) l CHEESE, CHEDDAR Item No. 01-009 Nutrient: and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Approximate measure and weight Amount in edible portion of 1 pound of food as purchased Refuse: 0 Mean 1 standard error "Ernazf' '| c , shredded , 1 02 = 28 91 not packed = 113 g A B C D E F G PROXIMATE: Wawr ........... g . .. 36.75 + 0.1748 108 10.42 41.53 166.70 km! . . 403 _ 114 455 1,826 “New” ' ' ' i ' ' ' ‘ u. . . 1,685 478 1,904 7,642 Protein (NX 6.38) ..... g . . . 24.90 + .2751 42 7.06 28.14 112.95 TOW lipid (fat) ------- l - - - 33.14 I .2063 106 9.40 37.45 150.32 Carbohydrate, total ..... g . . . 1 . 28 _ . 36 1 . 45 5. 81 Fiber ........... g . . . 0 0 0 0 Aw ----------- x - -- 3.93 _ .146 79 1.11 4.44 17.83 MINERALS: Calcium .......... mg. . . 721 + 10.8 33 204 815 3 .272 Iron ........... mg. . . .68 I .054 10 .19 .77 3.08 Magnesium ........ mg. , . 28 I 1 .1 25 8 31 126 Phosphorus -------- "13- - . 512 I 18.1 23 145 579 2,323 Potassium ......... mg . . . 98 E 4 . 7 64 28 111 446 Sodium ---------- "IX- - - 620 + 21.1 24 176 701 2,815 Zinc ........... mg. . . 3.11 E .201 11 .88 3.51 14.11 VITAMINS: Ascorbic acid ........ mg. . . 0 0 0 0 Thiamin .......... mg. . . .027 i .0035 18 .008 .031 .122 Riboflavin ......... mg. . . .375 i .0187 25 .106 .424 1.701 thn .......... nu. .. .080 i .0075 52 .023 .090 .363 Pantothenic acid ....... mg . . . . 413 i . 0378 38 .117 . 467 1. 873 Vitamin B5 ........ mg . . . . 074 i . 0038 81 . 021 . 084 . 336 Folacin .......... mtg . . 18 i 2 . 9 12 5 21 83 Vilamm B12 -------- "ME ~ - .827 i .0526 21 .234 .935 1 3.751 . . RE.. . 303 + 15.] 18 86 342 .374 V'“”"" A """"" 1w. . . 1,059 3 53.27 25 300 1,197 4,804 LIPIDS: Fatty acids: Saturated, total ...... g 21 .09 5.98 23. 83 9'5. 67 t --------- g 1.05 i .0716 6 .30 1.18 4.74 6:0 ......... g .53 i .078 5 .15 .60 2.40 810 --------- 8 .28 i .025 17 .08 .32 1.22 10:0 ......... g .60 1 .035 18 .17 .68 2.72 120 ......... g .54 i .059 18 .15 .61 2.45 1&0 ......... g 3.33 + .0590 18 .94 3.76 15.10 1&0 --------- K - - : 9.80 I .315 18 2.78 11.08 44.47 13:0 ......... g . . . 4.01 I .152 18 1.14 4.53 18.17 Monounsaturated, total. . . g - . . 9. 39 _ 2 . 66 10 . 61 42 . 60 15” --------- X 1.00 + .0418 18 .28 1.14 4.56 13” --------- 8 7.90 I .234 18 2.24 8.93 35.86 20:1 ......... g '— 2221 ......... g . . . Polyunsaturated, total . . . g -. . . 94 . 27 1 . 06 4. 27 1&2 ......... g . .. .58 i .041 18 .16 .65 2.62 18:3 ......... g . . . .36 i .042 17 .10 .41 1.65 18:4 ......... g . . . 20:4 ......... g 2015 ......... g 2225 ......... g 22:6 ......... g . . . Cholesterol ........ mg . . . 105 i 1 . 62 9 30 119 476 Phytosterols . . . » ..... mg. . AMINO ACIDS: Tryptophan ........ g . 320 . 091 . 362 1 . 452 Threonine ......... g . .886 .251 1.001 4.019 Imkudne --------- 8 1.546 .438 1.746 7.010 Leudne .......... g . . . 2.385 .676 2.695 10.817 Lyfinc .......... 5 2.072 .588 2.342 9.400 Mathme ........ g .652 .185 .737 2.956 Cynhe .......... g .125 .035 .141 .567 Phenylalanine ....... B 1. 311 . 372 1 .482 5. 948 Tyrosine ......... 8 1. 202 . 341 1 . 358 5 . 453 the .......... x 1.663 .471 1.879 7.542 Aufinme .......... g .941 .267 1.063 4.266 Hkfidme .......... g .874 .248 .988 3.966 Alanine .......... g . 703 .199 .794 3.187 Aspartic acid ........ g 1 . 600 . 454 1 . 808 7 . 258 Gmmmkadd ........ x . -~ 6.092 1.727 6.884 27.635 GWcme .......... g . .. .429 .122 .485 1.947 Proline .......... g . . . 2.806 -796 33-171 12-729 Serine .......... 8 . . . 1.456 .413 1.645 6.603 1 1 cu in of cheese weighs 17.2 9 based on specific gravity. AH—8-1 (1976) CHEESE, CHESHIRE item No. 01-010 . . . Amount in edible portion of Amount in edible portion of N utriems m d units Amount m 100 grams, “I”. portion Aoommon measures toood 1 pound of food aspurolmod ximou mnwn on we in . Moon 1 Inndard error N:"'$I:‘°' W0 I Refusal) 1 02 = 28 g A B C D E F G PROXIMATE: Water ........... g _ . . 37.65 1 0.7515 20 10.67 170.78 km! . . 387 110 1.757 Food energy - ~ - ' ' ' .1U ’ . . 1,521 459 7,351 Protein (N x6.38) ..... g . . _ 23.37 12 6.62 106.01 Total lipid (fat) ....... g . . . 30-50 4 8-58 138-80 Qrbohydrate,tolal ..... g . . . 4-78 1'36 21'68 Fiber ........... g . . . 0 0 0 Ash ........... g . . . 3-50 i -101 3 1-02 15-33 MINERALS: Calcium .......... mg. . . 643 7 182 2’9.” Iron ........... mg. . . ‘21 4 '06 '95 Magnesium ........ mg . . 21 4 6 95 Phosphorus ........ mg. . . 464 7 131 2,103 Potassium ......... mg. . . 95 4 27 43] Sodium .......... mg. . . 700 4 198 3:175 Zinc ........... mg. . . — — _' VITAMINS: Ascorbicacid ........ mg. . . 0 0 0 Thiamin .......... mg. . . .046 i .0009 11 .013 .209 Riboflavin ......... mg. . . .293 1 .0137 11 .083 1.329 Niacin .......... mg. . . — -’ — Pantothenicacid ....... mg. . . — -— '— Vitamin B6 ........ mg. . . — — — Folacin .......... mtg . . — -- — Vitamin 812 ........ mtg . . — — — . . RE. .. 245 2 69 1,111 VlumInA ...... ,U. . _ 985 2 279 4:453 LIPIDS: Fatlyacids: Saturated, total ...... g . . . —- — — 4:0 ......... g ——- —-— — 6:0 ......... g — —— — 8:0 ......... g — — — 10:0 ......... g — — —— 12:0 ......... g —-— -— —— 14:0 ......... g —— — — 16:0 ......... g _ —— -— 18:0 ......... g . . , — — — Monounsaturated, total. . . g . . . __._— — — 16:1. . .’ ...... g . . . —— —— — 18:1 ......... g —— — — 20:1 ......... g 22:1 ......... g Polyunsaturated, total . . . g __ —— —— 18:2 ......... g _ — -— 18:3 ......... g . . . —— — —- 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 103 1 29 467 Phytosterois ........ mg. . . AMINOACIDS: Tryptoohan ........ g . . . .300 .035 1.362 Threomne ......... g . . . .832 .236 3.772 lsoleucme ......... g . . . ]_45] .411 6.580 Leucine .......... 8 2 . 23B . 635 10.152 Lysine .......... a . . . 1,945 .551 8.823 Methionine ........ g . . . .612 .173 2.775 Cysline .......... g - - ~ .117 .033 .532 Phenylalanine ....... g . . . 1.23] .349 5.583 Tyrosine ......... 8 . . . 1.128 _320 5,118 Valine .......... g . . . 1.560 .442 7.078 Arginine .......... g . . . .883 .250 4.004 Hkfidme .......... x . .. .321 .233 3.722 Alanine .......... g - - - _559 .187 2-991 Asparticacid ........ K . - - L502 .426 6.812 Glutamicacid ........ g . ~ - 5_718 1.621 25.937 Glycine .......... g . . . _403 .114 1.828 Proline .......... g . . . 2_534 .747 11.946 Serine .......... g . . . 1,355 .387 6.198 1 Dashes denote 1ack of reliab1e data for a constituent beHeved to be present in measurab1e amount. AH—8-1 (1976) CHEESE, COLBY _ Item No. 01-011 . . . Amount in edible portion of Amount in edible portion of . Amount "‘ 100 grams, “'1’“ portion common measures of food 1 Pound 0110“! IS Puffin”ad Nwmm‘ “d uni“ Approximate memo and weight gnu"; 0 Mean i standard errov Night.“ " 1cuin=17.Zg‘ 10z=28g A B C D E F G PROXIMATE: Water ........... g . . , 38.20 + 0.3261 28 6.57 10.83 173.28 ' m: . . 394 ‘ 68 112 1,786 Foodenergy ~ ~ - -. ~ ~ - ' kJ- . . 1,647 283 467 7,473 Protein(NX6.38) ..... g . . . 23.76 1 .4311 20 4.09 6.74 107.78 Total lipid (fat) ....... g . . . 32.11 1 .3588 32 5.52 9.10 145.65 Carbohydrate,total ..... g . . . 2.57 .44 .73 ”-55 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . 3.36 1 .168 16 .58 .95 15.24 MINERALS: Calcium .......... mg. . . 685 1 15.6 16 118 194 3,105 Iron ........... mg. . . .76 1 .046 4 .13 .22 3.45 Magnesium ........ mg. . . 26 1 1 4 12 4 7 117 Phosphorus ........ mg. . , 456 1 7 80 12 79 129 2,071 Potassium ......... mg. . . 126 1 16.0 12 22 36 574 Sodium .......... mg. . . 604 1 26.3 12 104 171 2,741 Zinc ........... mg. . . 3.07 1 .0230 4 .53 .87 13.93 VITAMINS: Auwacadd ........ nu. .. 0 0 0 0 Thiamin .......... mg. . . .015 1 .0009 8 .003 .004 .068 Riboflavin ..... ,_ . . . mg. . . .375 1 .0167 13 .064 .106 1.701 Niacin .......... mg. . . .093 1 .024 9 .016 .026 .422 Pantothenicacid ....... mg. . . .210 1 .036 .060 .953 Vitamin 35 ........ mg. . . .079 1 .022 7 014 .022 .358 Folacin .......... mcg . . '2— — "— — Vitamin 812 ........ mcg . . .826 1 .0785 7 .142 .234 3.747 VitaminA {RE . . 275 1 14.8 12 47 78 1,247 """"" IU. . . 1,034 1 59.20 12 178 293 4.690 LIPIDS: Fattyacids: Saturated, total ...... g . . . 20.22 3.48 5.73 91.71 4:0 ......... g . 1.04 1 18 .30 4 72 6.0 ......... g . .26 1 .020 8 04 .07 1 18 80 ......... g . .32 1 .024 8 06 .09 1 47 100 ......... g . .60 1 .042 8 10 .17 2 71 12.0 ......... g .42 1 .016 8 07 .12 1 92 140 --------- 8 - 3.83 1 .149 8 66 1.09 17.38 16.0 ......... g 8.23 1 .361 8 1 42 2.33 37.34 13-0 --------- B . . . 3.63 1 .277 8 62 1.03 16.46 Monounsaturated,total. . . g . . . 9.28 1.60 2.63 42.10 16:1 ......... g . . . .98 1 .050 8 .17 .28 4.44 18:1 ......... g . . . 7.81 1 .335 8 1.34 2.22 35.44 2011 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . .95 .16 .27 4.32 18:2 ......... g . . . .68 1 .071 8 12 .19 3 07 18:3 ......... g . . . .28 1 .049 8 05 .08 1 25 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 95 1 3.0 4 16 27 430 Phytosterols ........ mg. . . AMINOACIDS: Tryptophan ........ g . . . .305 .053 .087 1.385 Threonine ......... g . . . .845 .145 .240 3.835 Isoleucine ......... g . . . 1.475 .254 .418 6.589 Leucine .......... 8 ~ ~ ~ 2.275 .391 .645 10.321 LYslne .......... l . . . 1.978 .340 .561 8.970 Methionine ........ z . . . .622 .107 .176 2.821 Cystine .......... 8 . . . .119 .020 .034 .541 I’MI'WlaL-snine ....... g - . - 1.251 .215 .355 5.676 TYl'OSine --------- 8 - - ~ 1.147 .197 .325 5.203 \hflne' .......... g . . . 1,535 .273 .450 7.196 Arginine .......... 8 . ~ - .898 .154 .254 4.071 HkfldMe .......... g . . . .834 .143 .236 3.784 Alanine. . . .> ...... x . . . .670 .115 .190 3.041 Asparticacid ........ 8 . . . 1.527 .263 .433 6.926 Glutamlcuid ........ E . . . 5_813 1.000 1.648 26.369 Glycine .......... x . . . .410 .070 .116 1.858 Proline .......... 8 . . . 2_678 .461 .759 12.146 Serine .......... 8 . . . 1.389 .239 .394 6.301 1 Based on specific gravity. 2 Dashes denote lack of reiiabie data for a constituent believed to be present in measurabie amount. AH-8-1 (1976) CHEESE, COTTAGE, CREAMED Item No. 01-012 Nutrient: and units Amount in 100 grams. edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Mean 1 standard error Number of Approximate manure and weight 1 c , unpacked Refuse: 0 am lu ' " 4oz=113g =21Ogl A B C D E F G PROXIMATE: Water ........... g . . . 78.96 + 0.0893 301 89.22 165.82 358.16 . km! . . 103 _ 117 217 469 Food energy ----- k] . . _ 433 439 908 1,962 Protein(NX 6,38) ..... g . . . 12.49 + .1592 69 14.11 26.23 56.66 Tominmd(nn) ....... g . .. 4.51 i .0521 279 5.10 9.47 20.46 Carbohydrate,total ..... g . . . 2.68 _ 3.03 5.63 12.16 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . 1.36 i .0632 17 1.54 2.86 6.17 MINERALS: Calcium .......... mg. . . 60 + 2.1 50 68 126 272 Iron ........... mg. . . .14 I .013 5 .16 .29 .64 Magnesium ........ mg. . . 5 I .3 25 6 11 24 Phosphorus ........ mg. . . 132 I 3.50 35 149 277 598 Potassium ......... mg. . . 84 I 8.7 12 95 177 382 Sodium .......... mg. . . 405 :17 25.5 22 457 850 1,836 Zinc ........... mg. . . . 37 E . 029 11 .42 . 78 1. 68 VITAM'NS: Asoorbicacid ........ mg. . . Trace Trace Trace Trace Thiamin ---------- "'8- - - .021 + .0031 16 .024 .044 .095 Rwoflawn ......... n3. .. .163 T .0090 26 .184 .342 -739 NiaCi" ---------- mg- - -. .126 T: .0146 22 .142 .265 .572 Pantothenic acid ....... mg . . . . 213 :17 . 0156 29 . 241 . 447 . 966 Vitamin B6 -------- mg. . . .067 I .0074 47 .076 .141 .304 Folacin .......... mcg . . 12 T 1.3 4 14 26 55 Vitamin B12 -------- "“8 - - .623 I .0974 15 .704 1.308 21:.826 . . RE. . . 48 T 5.9 7 54 10 V'm'” """"" Iu. . . 163 I 13.4 13 184 342 739 LIPIDS: ‘ Fatty acids: Saturated, total ...... g . . . 2.85 3.22 5.99 12 .94 4: ......... g . . . .14 1 .16 .30 .66 e0 ......... g .03 1 .04 .07 .15 8:0 --------- 8 .04 + .005 7 .04 .08 .16 10:0 ......... g .08 I .004 7 .09 .17 .37 12:0 ......... g .07 I .01 7 .08 .15 .33 100 ......... g .47 T .015 7 ..53 .99 2.14 16:0 ......... g . . . 1.36 T .0267 7 1.54 2.86 6.18 18:0 ......... g . . . .52 I .021 7 .58 1.08 2.33 Monounsaturated, total . . . g . . . 1 _ 28 '— 1 _ 45 2 . 70 5 . 83 16:1 ......... g . . . .16 + .013 7 .18 .34 .73 18A ......... g .. . 1.06 I .0378 7 1.19 2.22 4.79 2021 ......... g . . . ‘— 22:1 ......... g . . . Polyunsaturated,total . . . g . . . .14 16 .29 .63 18:2 ......... g . . . .10 + .0077 7 .11 .21 .45 18:3 ......... g . . . .04 T .005 7. .04 .08 .18 18:4 ......... g . . . _ 2024 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 15 + 1,5 5 17 31 68 Phytosterols ........ mg. . . _ AMINOACIDS: Tryptophan ........ g . . . .139 .157 .292 .630 Threonine ......... g . . . .554 .626 1.163 2.513 Isoleucine ......... g . 734 .830 1 . 542 3.330 Leucine .......... 8 ~ ~ . 1.284 1.451 2.697 5.825 Lysine .......... g . - - 1,010 1.141 2.121 4.582 Methionine ........ g . . . .375 .425 .789 1.705 Cystine .......... 8 ~ - . _‘|16 .131 .243 .524 Phenylalanine ....... g - - ~ .673 .761 1.414 3.055 Tyrosine ......... 8 . . . .655 .752 1.398 3.019 Valine' .......... g . . . .773 .874 1,624 3.508 Arginine .......... l - - - .570 .644 1.196 2.584 Hkfidhe .......... z . . - ,415 .469 .872 1.883 Alanine .......... g . . . .648 .732 1.361 2.939 Asparticacid ........ l - - - ,346 .956 1.776 3-836 Glutamicacid ........ x - - - 2,706 3.057 5.682 12.272 GWcMe .......... g . . - .272 .307 .571 1.234 hofine .......... g . . . 1,447 1.635 3.038 6.562 Serine .......... 8 . 701 . 792 1.472 3.179 1 Height app11es to sma11 curd. 11 unpacked cup of 1arge curd cottage cheese weighs 225 g. AH-8—1 (1976) CHEESE, COTTAGE, CREAMED, with fruit added Item No. 01-013 . . . . Amount in edible portion of Amount in edible portion of Amount "1 100 grams, edible portion common measures of food 1poun d of 1 ood as p “I, chased Nutrients and units . , Number 0' Approxunate mum and weight 3.1“”:0 Mnnimndard Irror nmplu 1 C, unpacked 4oz=113g =2269 A B C D E F G PROXIMATE: Water ........... g . . . 72.10 81.47 162.95 327.04 km! . . 124 140 279 561 F°°d‘~‘"e'EV ’ ‘ ' ', ' ' ' 11.1. . . 517 585 1,169 2,347 Protein(NX 6.38) ..... g . . . 9.90 2 11.19 22.37 44.91 Total lipid (fat) ....... g . . . 3.40 2 3.84 7.68 15.42 Carbohydrate, total ..... g . . . 13.30 15.03 30.06 60.33 Fiber ........... g . . . Trace Trace Trace Trace Ash ........... g . . . 1.30 2 1.47 2.94 5.90 MINERALS: Calcium .......... mg. . . 48 54 108 216 Iron ........... mg. . . .11 .12 .25 .50 Magnesium ........ mg. . . 4 5 9 19 Phosphorus ........ mg. . . 104 118 236 474 Potassium ......... mg. . . 67 76 151 303 Sodium .......... mg. . . 405 457 915 1,836 Zinc ........... mg. . . .29 .33 .66 1.32 VITAMINS: Ascorbic acid ........ mg. . . Trace Trace Trace Trace Thiamin .......... mg. . . .017 .019 .038 .077 Riboflavin ......... mg. . . .129 .146 .292 .585 ‘ Niacin .......... mg. . . .100 .113 .226 .454 Pantothenicacid ....... mg. . . .168 .190 .380 .762 Vitamin 36 ........ mg. . . .053 .060 .120 .240 Folacin .......... meg . . 10 11 22 44 Vitamin B12 ........ meg . . .494 .558 1.116 2.241 . . . RE. . . ‘— — —— — “Wm” """"" 1w. . . 123 139 278 558 LIPIDS: Fattyacids: Saturated, total ...... g . . . 2.15 2.43 4.86 9.76 4:0 ......... g . . . .11 .12 .25 .50 6:0 ......... g . . . 02 .03 .06 .11 8.0 --------- g 03 .03 .06 .12 10.0 ......... g 06 .07 .14 .28 12.0 ......... g 05 .06 .12 .25 14.0 ......... g .36 .40 .80 1.61 16.0 ......... g 1.03 1 16 2.32 4.66 18.0 ......... g . . - .39 .44 .88 1 76 Monounsaturated, total. . . g . . . ,97 1,10 2.19 4 39 15:1 ......... g . . . .12 .14 .28 55 18:1 ......... g . . . .80 .90 1.80 3.61 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . .10 .12 .24 -48 18:2 ......... g . . . .08 .08 .17 .34 18:3 ......... g . . . .03 .03 .07 ~.14 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 11 13 25 51 Phytosterols ........ mg. . . ' AMINOACIDS: TFYPIOPhan -------- 8 - - - .110 .124 .249 .500 Threonine ......... g . . . ,439 ,496 ,992 1,992 lsoleucine ......... g . . . .582 ,558 1,315 2,639 Leucine .......... 5 - - - 1.018 1.150 2.301 4.617 - LYsine .......... K - - - .801 .905 1.810 3.632 Methionine ........ g - - ~ .298 .337 .673 1.351 CYStine ---------- 3 - - - .092 .103 .207 .415 Phenylalanine ....... g . . . _534 .603 1.206 2,421 TerSiM --------- 3 - - > .528 .596 1.192 2.393 Viline ' ---------- 8 - - - .613 .693 1.385 2.780' Arginine ---------- 8 - - - .452 .510 1.021 2.048 Histidine .......... K ’ ~ - ,329 .372 .743 1.492 Alanine .......... Z - ~ - .514 .580 1.161 2.330 Asparticacid ........ 8 - ~ ~ .670 .757 1-515 3-041 Glutamicacid ........ 8 - - - 2.144 2.423 4.847 9.727 GIYcine .......... 5 - - - .216 .244 .487 .978 Proline .......... Z - - - 1.147 1.296 2.592 5.202 Serine .......... x - - - .556 .628 1.255 2.520 1 Dashes denote 1ack of re1'iab1e data for a constituent be11eved to be present in measurab1e amount. AH—8-1 (1976) CHEESE, COTTAGE, DRY CURD Item No. 01-014 Nutrient: and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximts measure and weight Refuse: 0 Mean 1: standard error N:T"?L:' 1 C , unpacked 4oz=113g =1459 A B C E F G PROXIMATE: Water ........... g . . 79.77 1 0.4516 31 90.14 115.67 361.84 km! . . 85 96 123 384 F°°d ”my ' ' u . . . 354 400 513 1 ,606 Protein (NX 6.38) ..... g . . . 17.27 i .5085 24 19.52 25.04 78.34 Total lipid (fat) ....... g . . . .42 i .048 31 .48 .61 1.90 Carbohydrate, total ..... g . . . 1 . 85 2 . 09 2 . 68 8 . 39 Fiber ........... g . . . o 0 0 0 Ash ........... g . . . .69 i .047 14 .78 1.00 3.13 MINERALS: Calcium .......... mg. . . 32 + 2 _ 7 18 36 46 144 Iron ........... mg. . . .23 _ 1 .26 .33 1.04 Magnesium ........ mg. . . 4 + . 5 17 4 6 18 Phosphorus ~~~~~~~~ m8~ - - 104 T 6.11 17 118 151 472 Potassium ......... mg. . . 32 E 6. 0 8 37 47 147 Sodium 1 ......... mg. . . 13 i 3.6 6 14 19 58 Zinc ----------- ”1L - - .47 i .078 8 .53 .68 2.13 VITAMINS: Ascorbic acid ........ mg . . . 0 0 0 0 Thiamin .......... mg. . . .025 i .0032 15 .028 .036 .113 Riboflavin ......... mg. . . .142 + .0100 15 .160 .206 .644 ”mi" ---------- ms. - - .155 I .0277 21 .175 .225 .703 Pantothenic acid ....... mg. . . _163 I .0517 18 _184 .236 .739 Vitamin B6 -------- mg~ - - .082 1 .017 30 .093 .119 .372 Folacin .......... mcg . . 15 _ 17 21 67 Viumi" B12 -------- ""8 - - .825 i .127 16 .932 1.196 3.742 Vitamin A ......... RE‘ ‘ ‘ 3 i 2 8 9 12 36 IU . 30 + 5 . 5 8 34 44 136 LIPIDS: '- Fatty acids: 2 Saturated, total ...... g . . . . 273 . 308 . 396 1 . 238 4:0 ......... g .018 1 .021 .026 .083 6:0 ......... g .003 1 .003 .004 .014 8:0 ......... g . 005 i . 0006 7 . 005 . 007 . 020 10:0 ......... g .009 i .001 7 .010 .012 .039 12:0 ......... g . 006 + . 0008 7 . 006 I . 008 . 025 14:0 ......... g . 042 E .0047 7 .047 .060 .188 16:0 ......... g .131 ‘_l'_ .0146 7 .148 .189 .592 18:0 ......... g . .045 i .0053 7 .051 .065 .203 Monounsaturated, total. . . g . . . .110 .124 . 160 . 499 16:1 ......... g . . . .012 + .0015 7 .014 .018 .055 18:1 ......... g . . . .093 E .011 7 .105 .135 .423 20:1 ......... g . 22:1 ......... g . Polyunsaturated, total . . . g . . 015 . 017 . 022 - 069 18:2 ......... g . .011 + .0015 7 .012 .016 .050 18:3 ......... g . .004 T .0007 7 .005 .006 .019 13:4 ......... g . _ 20:4 ......... g . 20:5 ......... g . 22:5 ......... g . 2226 ......... g . Cholesterol ........ mg. 7 + . 7 5 8 10 30 Phytosterols ........ mg. . . _ AMINO ACIDS: Tryptophan ........ g . . . .192 .217 .279 .872 Threonine ......... g . . . .766 .866 1.111 3.475 Isoleucine ......... g 1.015 1.147 1.472 4.604 Leucine .......... g 1.776 2.007 2.575 8.055 Lysine .......... g 1.397 1-578 2-025 6-336 Methionine ........ g .520 .587 .754 2. 357 Cystine .......... E .160 .180 .232 .724 PhenYlalanine ....... E . 931 1. 052 1. 350 4 . 224 Tyrosine ......... g .920 1.040 1.334 4.175 Valine ---------- K 1. 069 1. 208 1. 550 4.850 Arginine .......... g - - - .788 .890 1.142 3.573 Histidine .......... g . . . . 574 .648 .832 2.603 Alanine .......... g . ~ - .896 1.012 1-299 4-064 Aspartic acid ........ K - - - 1.169 1. 321 1.696 5. 304 Glutamic acid ........ X . . . 3. 741 4. 227 5. 424 16. 969 Glycine .......... K . . . . 376 . 425 . 546 1- 707 Proline .......... 8’ . . . 2.000 2.260 2. 901 9.074 Serine .......... g .969 1.095 1 ~405 4396 ‘ Va1ues are for unsa1ted product. 2 Va1ues based on data for fat extracted from cottage cheese containing 4.5% fat. AH-8-1 (1976) CHEESE, COTTAGE, LOWFAT, 2% fat Item No. 01-015 Nutrients and units Amount in 100 grams, edible ponion Amoum in edible portion of common meewres of food Amount in edible portion of 1 pound of food as purchased Mun 1 standard error Number of samples Approximate mum and weight 1 c , unggcked / 113 g = A B C G PROXIMATE: Water. . . . ‘ ....... g . . . 79.31 1 0.4911 7 89.62 179.24 359.75 km! , _ 90 101 203 407 “WWW ' ' ’ j ' ' ' '11.]. . , 375 424 848 1,702 Protein(NX6.38) ..... g . . . 13.74 i .6260 7 15.53 31.05 62.32 Totallipid(fat) ....... g . . . 1.93 1 .0614 11 2.18 4.36 8.75 Carbohydrate, total ..... g . . . 3.63 4-10 3-20 16-47 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . 1.39 1.57 3.14 6.30 MINERALS: Calcium .......... mg. . . 68 77 155 311 Iron ........... mg. . . .16 -18 -36 -73 Magnesium ' ........ mg. . . 6 7 14 27 Phosphorus ........ mg. . . 150 170 340 683 Potassium ......... mg. . . 96 109 217 436 Sodium .......... mg. . . 406 459 918 1,842 Zinc ........... mg. . . .42 -48 -95 1‘90 VITAMINS: Ascorbicacid ........ mg. . . Trace Trace Trace Trace Thiamin .......... mg. . . .024 .027 .054 .109 Riboflavin ......... mg. . . .185 .209 .418 .839 - Niacin .......... mg. . . .144 _.163 .325 .653 Pantothenicacid ....... mg. . . .242 .273 .547 1.098 Vitamin B6 ........ mg. . . .076 .086 .172 .345 Folacin .......... mag . . 13 15 30 59 Vitamin B12 ........ mpg . . .712 -805 1-609 3:230 V.” . A ms. . . 20 23 45 91 """‘""'="'::;... 70 79 158 318 LIPIDS: Fatty acids: 1 Saturated, total ...... g . . . 1.22 1.38 2.76 5.54 4:0 ......... g . . . .06 1 .07 .14 .28 6:0 ......... g .01 1 .02 .03 .06 8:0 ......... g .02 1 .002 7 .02 .04 .07 10:0 ......... g .04 1 .002 7 .04 .08 .16 12:0 ......... g .03 1 .006 7 .04 .07 .14 14:0 ......... g .20 i .0087 7 .23 .46 .92 16:0 ......... g “58 + .021 7 .66 1.32 2.65 18:0 ......... g . . . 7.22 I .011 7 .25 .50 1.00 Monounsaturated, total. . . g . . . .55 — .62 1.24 2-49 16:1 ......... g . . . .07 i .006 7 .08 .16 .31 18:1 ......... g . . . .45 + .021 7 .51 1.02 2.05 20:1 ......... g . . . _“ 22:1 ......... g . . . Us Polyunsaturated,total . . . g . . . .06 .07 .13 .27 18:2 ......... g . . . .04 1 .004 7 .05 .10 .19 18:3 ......... g . . . .02 + .002 7 .02 .04 .08 18:4 ......... g . . . _ 20:4 ......... g . . . 20:5 ......... g. . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 8 9 19 38 Phytosterols ........ mg. . . AMINOACIDS: Tryplophan ........ g . . . .153 .173 .346 .594 Threonine. . . . , ..... g . . . ,609 .689 1.377 2.765 Isoleucme ......... g .808 _ 913 'I . 825 3.663 Leucine .......... l . ~ - 1.413 1.596 3.193 6.408 Lysine .......... g . . . 1,111 1.256 2.511 5.041 Methionine ........ g . . . .413 .467 .934 1.876 Cystine .......... g . . . _]27 .144 _287 .576 Phenylalanine ....... g . . . .74] .837 1.674 3.360 Tyrosine ......... x . . . _732 .827 ]_555 3.32] Valine ---------- 3 ' ' ' .851 .961 1.923 3.859 Argmlne .......... 3 - - - .627 .708 1.416 2.843 Histidine .......... x . . . _457 .516 1,032 2.071 Alanine .......... 8 . . . .713 .806 1.611 3.233 Asparticacid ........ g . . . .930 1.051 2.103 4.220 Glutamicacid ........ S . . . 2.976 3_353 6_726 13,500 Glycine .......... K . . . .299 .338 _677 1,358 Praline .......... x . . . 1.592 1.798 3.597 7,219 59"“ ---------- 3 : ' ' .771 .871 1.742 3.497 1 Va1ues based on data for fat extracted from cottage cheese containing 4.5 1 fat. AH-8-1 (1976) CHEESE, CO1TAGE, LOWFAT, 1% fat Item No. 01-016 Nutrient: and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Mean 1: standard error Number of Approxlmm meeum and weight Refuse: 0 mm... 1 c, unpacked 4oz=113g =2269 A B C D E F G PROXIMATE: Water ........... g . . . 82.48 93.20 186.40 374.13 1.0.! , , 72 82 164 328 F°°d°""8¥' ' ' j ' ' " u. .. 303 342 685 1.374 Protein(NX 6.38) ..... g . . . 12.39 1 0.4546 8 14.00 28.00 56.20 Total lipid (fat) ....... g . . . 1.02 1 .0974 5 1.15 2.30 4.63 Carbohydrate,total ..... g . . . 2.72 3.07 6.15 12.34 Fiber ........... g . . . 0 0 0 Ash ........... g . . . 1.39 i .0638 7 1.57 3.14 6.30 MINERALS: Calcium .......... mg. . . 61 59 138 276 Iron ........... mg. . . .14 .16 .32 .64 Magnesium ........ mg. . . 5 6 12 24 Phosphorus ........ mg. . . 134 151 302 607 Potassium ......... mg. . . 86 97 193 388 .Sodium .......... mg. . . 406 459 918 1,842 Zinc ........... mg. . . .38 .43 .86 1.72 VITAMINS: Ascorbic acid ........ mg. . . Trace Trace Trace Trace Thiamin .......... mg. . . .021 .024 .047 .095 Riboflavin ......... mg. . . .165 .186 .373 .748 Niacin .......... mg. . . .128 .145 .289 .581 Pantothenicacid ....... mg. . . .215 .243 .486 .975 Vitamin 35 ........ mg. , . .068 .077 .154 .308 Folacin .......... mcg . . 12 14 28 56 Vitamian ........ mcg . . .633 .715 1.431 2.871 v.“ . A {ML 11 12 25 50 ' '"'" """"" w. 37 42 84 168 LIPIDS: Fattyacids: Saturated, total ...... g . . . .64 .73 1.46 2.93 4:0 ......... g .03 1 .04 .07 .15 6:0 ......... g .01 1 01 .02 .03 8:0 ......... g .01 i .001 7 01 .02 .04 10:0 ......... g .02 i .002 7 02 .04 .08 1210 --------- l .02 j; .003 7 02 .04 .07 1410 --------- l .11 i .011 7 12 .24 .48 1510 --------- l . 31 i .030 7 35 .70 1.40 1310 --------- S - - . .12 i .012 7 13 .26 .53 Monounsaturated, total. . . g . . . .29 33 .66 1.32 16:1 ......... g . . . .04 i .004 7 04 .08 .16 1311 --------- x - ~ - .24 i .024 7 27 .54 1.08 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . .03 .04 .07 .14 18:2 ......... g . . . .02 i .003 7 .02 .05 .10 18:3 ......... g . . . .01 i .002 7 .01 .02 .04 18:4 ......... g . . . 2024 ......... g . . . 2025 ......... g . . . 22:5 ......... g . . . 2226 ......... g . . . Cholesterol ........ mg. . . 4 5 10 20 Phytosterols ........ mg. . . AMINOACIDS: Tryptophan ........ g . . . .138 .156 .312 .625 Threonine ......... g . . - .550 .621 1.242 2.493 'w'el‘dn' --------- 8 . 728 . 823 1 . 646 3 . 303 Leucine .......... l - . - 1.274 1.440 2.879 5.779 Lysine .......... g . . . 1.002 1.132 2.265 4.545 Methionine ........ l - - - .373 .421 .843 1.691 Cystine .......... x - - - .115 .129 .259 .520 Phenylalanine ....... l . . . .668 .755 1.510 3.030 TYYOSiM --------- 8 - - - .660 .746 1.492 2.995 Valine' .......... g . . . .767 ,867 1,734 3,480 Arginine .......... g - - ~ .565 .639 1.277 2.563 Histidine .......... x - - - .412 .465 .930 1.867 Alanine .......... g - - . .543 .726 1.453 2.916 Asparticacid ........ g - . . .839 .948 1.896 3.805 Glutamicacid ........ X . . . 2_584 3,033 6,066 12,174 Glycine .......... X - - - .270 .305 .610 1.224 Proline ---------- 8 - . - 1.435 1.622 3.243 6.510 Serine .......... 8 . . . .595 .786 1.571 3.154 1 Va‘lues based on data for fat extracted from cottage cheese containing 4.5% fat. AH—8-1 (1976) CHEESE, CREAM Item No. 01-017 . . . Amount in edible portion of Amount in edible portion of Amount “1 100 grams. edible portion Nutrient: and units meLn'Ie-surrxmdm 1 pound of food as purchased Munimndlrdenor "gm“ 1 pkg, net wt’nmuo - 1 oz = 28 gl 3 02 = 85 g A B C D E F G PROXIMATEZ Wawr ........... g . .. 53.75 1 0.6149 32 15.24 45.69 243.81 ‘ kw! . . 349 99 297 1.583 Foodenflsv ' ~' j ' " ' k,_ , . 1,461 414 1.242 6.626 Protein(NX6-38) ..... g . . _ 7.55 1 .242 31 2.14 6.42 34.25 Toulfimd(fi0 ....... g . . . 34.87 1 .6701 39 9.89 29.64 158.17 Carbohydrate.toul ..... g . . . 2-66 '75 2'26 ”'07 Fiber ........... g . . . 0 0 0 0 Am ,,,,,,,,,,, g . . . 1.17 1 .0664 26 .33 1.00 5.31 MINERALS: ' Calcium .......... mg. . . 80 i 5'2 25 23 68 362 Iron ,,,,,,,,,,, mg. _ . 1.20 1 .106 4 .34 1.02 5.44 Magnesium ........ mg. . - 5 i '4 18 2 5 29 Phosphorus ........ mg. . . 104 i 2-76 20 30 89 474 Potassium ......... mg. . . “9 i 8'56 16 34 101 542 Sodium .......... mg. . . 296 1 16.9 18 34 251 1.340 Zinc ........... mg. . . -54 i -087 4 '15 '46 2'45 VITAMINS: Ascorbicacid ........ mg. . . 0 0 0 0 Thiamin .......... mg. . . .017 1 .0026 12 .005 .014 .077 Riboflavin. . . .- ..... mg. . . .197 1 .0134 21 .056 .167 .894 thn .......... mg.. . .101 1 .0119 31 .029 .086 .458 Pantothenicacid ....... mg. . . .271 1 .0163 35 .077 .230 1.229 Vitamin86 ........ mg. . . .047 1 .0023 51 .013 .040 .213 Folacin .......... meg . . 13 1 .35 4 11 60 WuMnm2 ........ mg. . .Q4 1 .m7 w J20 .%0 L9H VitaminA ......... RE. . . 437 1 31.3 10 124 371 1.982 IU. . . 1,427 1 112.1 19 405 1,213 6.473 LIPIDS: Fattyacids: Saturated,total ...... g . . . 21.97 6.23 18.67 99.64 4: ......... g . . . 1.00 1 .28 .85 4.52 6“'3 ......... E - .- .29 1 .037 4 .08 .25 1.33 3-0 --------- K .34 1 .020 10 .10 .28 1.52 100 --------- K .67 1 .033 11 .19 .57 3.03 12.0 --------- 8 .46 1 .059 11 .13 .40 2.11 140 --------- x 3.60 1 .102 11 1.02 3.06 16.34 160 --------- l 10.54 1 .3920 11 2.99 8.96 47.80 180 --------- 8 - - 4.04 1 .150 11 1.15 3.44 18.35 Monounsaturated,total. . . g . . . 9.84 2.79 8.36 44.62 lGfl ......... x . . . .98 1 .060 11 .28 .84 4.46 18H ......... g . . . 8.38 1 .345 11 2.38 7.12 38.02 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . 1.26 .36 1.08 5.74 18:2 ......... g . . . .77 1 .080 11 .22 .66 3.51 183 --------- 8 . . . .49 1 .056 10 .14 .42 2.22 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 110 1 2.65 8 31 93 498 Phytosterols ........ mg. . . ‘AMINOACIDS: Tryptophan ........ g . . . .067 .019 .057 .306 Threonine ......... g . . . .321 .091 .273 1.455 Isoleucinc ......... g . . . .399 .113 .339 1.809 Leudne .......... g . . . .731 .207 .622 3.317 Lyfine .......... 8 . . . .676 .192 .574 3.065 Methionine ........ 3 . . . .181 .051 .154 .821 Cynhe .......... I . . . .066 .019 .056 .301 Phenylalanine ....... X . . . .419 .119 .356 1 900 Tyrosine ......... g . . . _350 .102 .306 1.632 Valine' .......... g . . . _443 .125 .376 2.008 Arginlne .......... g . . . .235 .081 .243 1.299 Histldine .......... s . . . .271 .077 .230 1.229 Alanine. . . ....... a . . . .230 .065 .195 1.041 Asparticacid ........ 3 ~ - . .533 .151 .453 2.416 Glutamicacid ........ l - - - 1.714 .486 1.457 7.773 GWCMG ---------- l - ~ ~ .149 .042 .127 .676 hoflne .......... s - . - .689 .195 .585 3.124 Sefine .......... K - . - .398 .113 .338 1.804 ‘ 1 cu in of cheese weighs 16.1 9 based on specific gravity. AHu8-1 (1976) CHEESE, EDAM Item No. 01-018 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate mum and weight Refuse: 0 Mann 1: standard error Number of 1 k net wt , ”mm" 1 oz = 28 g 7 529; 198 g A B C D E F G PHOXIMATE: Water ----------- kg - ~ 41.56 1 0.7413 15 11.78 82.29 188.52 ..... ml . . 357 101 706 1,618 PM“ "my , k] . . . 1,492 423 2,955 6,769 Protein(NX6.38) ----- g - - ~ 24.99 i .3299 15 7.08 49.48 113.36 Total lipidifat) ------- 8 - - - 27.80 + .5652 19 7.88 55.04 126.10 Carbohydrate, total ..... g . . - 1 . 43 _ . 40 2 . 83 6 . 49 Fiber ...... ' ..... g . . . 0 0 0 0 Ash ----------- 8 . . . 4.22 _ .194 12 1.20 8.36 19.14 MINERALS: Calcium .......... mg. . . 731 i 32.5 15 207 1,447 3,316 “'0" ----------- "18- - ~ .44 i .097 4 .12 .87 2.00 Magnesium ........ mg. . . 30 i 1. 7 9 8» 59 135 Phosphorus ........ mg. . . 535 i 18. 8 10 152 1.060 2 ,429 Potassium ......... mg. . . 188 i 39.8 9 53 372 851 Sodium .......... mg. . . 965 i 122 9 274 1,911 4,377 Zlnc ----------- "'8- - . 3.75 + .542 4 1.06 7.42 17.01 VITAMINS: .. Ascorbic acid ........ mg . . . 0 0 0 0 Thiamin ---------- "'8. - - .037 + .0083 11 .010 .073 .168 Riboflavin ......... mg. . . .389 E .0126 17 .110 .770 L755 NiaCi" ---------- "'8‘- - - .082 i .030 16 .023 .162 .372 Pantothenic acid ....... mg . . . _ 281 i . 0722 15 _ 080 . 556 1 . 275 Vitamin 36 ........ mg . . . . 076 + , 0040 29 . 022 .150 . 345 Folacin .......... mtg . . 15 I 1 _ 5 41 5 32 73 Vitamin B12 -------- :28 - - 1.535 E .1288 15 .435 3.039 6.963 ‘ ‘ ......... ' ‘ ‘ 253 + 18.1 11 72 501 1,148 VitammA {1u. ' . 915 i 543 11 260 1,814 4,155 LIPIDS: ’- Fatty acids: Saturated, total ...... g . . . 17. 57 4, 98 34. 79 79. 71 4:0 ......... g . . . 1.00 2 .28 1,98 4.54 620 ......... g _45 2 ,13 .91 2.09 310 --------- K .30 + .024 7 .08 .60 1.36 10.0 ......... g .59 E .061 7 .17 1.17 2-67 12:0 ......... g .50 i .12 7 .14 .98 2-25 14:0 ......... g 2.94 i ,127 7 .83 5.83 13.35 1610 ------- 3 8.07 i .287 7 2.29 15.97 36.59 18:0 --------- e 2.98 + .113 7 .85 5.91 13.53 Monounsaturated, total. . . g . . 8. 72 _ 2 . 30 16 _ 09 36 , 86 '6“ --------- 8 - - - .81 i .090 7 .23 1.61 3.69 18:1 ''''''' g ' ' * 6.91 + .298 7 1.96 13.68 31.35 20:1 ......... g . . . ‘7 22:1 ......... g . . . Polyunsaturated, total . . . g . . . . 66 _ 19 1 _ 32 3 . 02 18:2. . ._ ...... g . . . _42 + .03] 7 .12 _33 1,90 18:3 ......... g . . . _25 I .029 7 .07 '49 1,12 18:4 ......... g . . . — 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . 22:6 ......... g . Cholesterol ........ mg. 89 + 1 . 3 4 25 177 405 Phytosterols ........ mg. . . “‘ AMINO ACIDS: Tryptophan ........ g . . . 1._ --—— v—w— v-v—v- Threonine ......... g . . . - , 932 .264 1 .846 4. 229 Isoleucine ......... g 1. 308 . 371 2.590 5.934 Leucine‘ .......... 8 - - - 2.570 .728 5.088 11 .655 Lysine .......... 8 2.660 .754 5. 266 12.064 Methionine ........ g . ~ ~ . 721 - 204 1-427 3-269 Cystine .......... X . - - — —— _ ’— Phenylalanine ....... x . 1 . 434 - 406 2 ' 839 6 - 503 Tyrosine ......... 8 1.457 -413 2.835 6' 609 Valine ' .......... x 1.810 .513 3.583 8.208 Arginine .......... g . . . .964 -273 1-908 4'37] Histidine .......... E - - - 1.034 .293 2. 047 4.691 Alanine .......... g .764 .217 1.512 3.465 Aspartic acid ........ 8 - 1 ~ 1. 747 . 495 3. 459 7 . 924 Glutamic acid ........ 8 . - - 6.150 1-743 12-176 27'894 Glycine .......... 3 ~ - - . 486 .138 .952 2 - 203 Proline .......... g 3.251 .922 6.437 14.747 Serine .......... 3 1.547 .439 3.063 7.018 1 Dashes denote lack of re11‘ab1e data for a constituent beiieved to be present in measurabie amount. AH-8-1 (1976) CHEESE, FETA Item No. 01-019 Product is made from sheep's mi1k. . . . Amount in edible portion of Amount in edible portion of . . Amount m 100 grams, edible portion common measures of food 1 pound of food as purchased NuanMNsand unns _ Number 0' Approxumale manure and weight Refuse: 0 Mean 1: standard error sample; 1 oz = 28 g A B C D E F G PROXIMATE: Water ........... g . . . 55.22 + 1.126 23 15.66 250.48 km! . . 264 — 75 1,195 “WWW ' ‘ ' j ' ‘ ' ‘11.}. ,. 1,103 313 5,003 Protein (N X6.38) ..... g . . . 14.21 1 .5148 9 4.03 64.46 Total lipid (fat) ....... g . . . 21.28 _+_ .8928 23 6.03 96.53 Carbohydrate,total ..... g . . . 4-09 1-16 1855 Fiber ........... g . . . 0 0 0 Ash ........... g . . . 5.20 2 1.47 23.59 MINERALS: Calcium .......... mg. . . 492 1 42.4 4 140 2,234 Iron ........... mg. . . .65 i .15 4 .18 2.95 Magnesium ........ mg. . . 19 i 2.2 4 5 87 Phosphorus ........ mg. . . 337 i 16.0 4 96 1,530 Ponssium‘ ......... mg. . . 62 i 5.7 5 18 280 Sodium .......... mg. . . 1,116 : 100.4 4 316 5,063 Zinc ........... mg. . . 2.88 i .202 4 .82 13.06 VleINS: Ascorbicacid ........ mg. . . 0 0 0 Thiamin .......... mg. . . ‘— — -— Riboflavin ......... mg. . . —— — — Niacin .......... mg. . . —— ”‘- — Pantothenicacid ....... mg. . . — '— —— Vitamin 86 ........ mg. . . '— _‘ — Folacin .......... meg . . — "— —“ Vitamin B12 ........ mug . . -— — — VitaminA ......... f: ' ' : : : LIPIDS: Fattyacids: Saturated, total ...... g . . . 14.95 4.24 67.79 4:0 ......... g . .78 1 .22 ' 3.52 6:0 ......... g . .57 1 .16 2.60 8:0 ......... g . .55 1 .16 2.48 10:0 ......... g 1.98 1 .56 8.97 12:0 ......... g 1.16 1 .33 5.26 14:0 ......... g 2.76 1 .78 12.52 16:0 ......... g . . . 5.15 1 1.46 23.36 18:0 ......... g . . . 1.49 1 .42 6.75 Monounsaturated, total. . . g . . . 4.62 1.31 20.97 16:1 ......... g . .. .38 1 11 1.75 18:1 ......... g . . . 3.98 1 13 18.03 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . .59 .17 2.68 18:2 ......... g . . . .33 1 .09 1.48 18:3 ......... g . . . .26 1 08 1.20 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 89 1 25 404 Phytosterols ........ mg. . . AMINOACIDS: Tryptophan ........ g . . . ———- ———— — Threonine ......... g . . . ——- —— — Isoleucine ......... g —— ——-— -——- LeucineI .......... g - . . — — — Lysine .......... 3 - - . —— —— — Methionine ........ K - - - —— —— —— Cystine .......... z . ~ . — — —— Phenylalanine ....... g — —— — Tyrosine ......... 8 — —— — Valine ' .......... g —— ~—— —— Arginine .......... 8 - - - —— --— —— Histidine .......... X - - - — — — Alanine .......... K - - - — -—- —-—- Asparticacid ........ g . - - —- ——-— — Glutamicacid ........ 8 - - - — —— -— Glycine .......... x - - - — —— -—- Proline .......... 8 - - - —— w —- Serine .......... x — .... — ‘ Dashes denote lack of re1iab1e data for a constituent be1ieved to be present in measurable amount. AH—8-1 (1976) CHEESE, FONTINA Item No. 01-020 Nutrient and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate menu" and weight Rfluu: 0 Mean 1 standard error Mm“ 1 28 ; pkg , get Wt , 02 = 9 02 = 27 A B D E F 9 G PROXIMATE: Water ........... kg I. . . 333.92 17 10.75 833.08 172_00 ........ w - . no 1.765 F°°d “"3" I u . . . 1,628 462 3 .696 7 , 385 Protein(11X6,38) ..... g . . . 25,50 15 7_25 58.11 115_12 Total lipid (fat) ....... g . . . 31,14 17 8.83 70.69 141_25 Carbohydrate, total ..... g . . 1 . 55 , 44 3 . 52 7 _ 03 Fiber ........... g . . . 0 0 0 MlcéhRALs ---------- g 3.79 17 1.07 8.60 17.19 Calcium .......... mg. 550 1 156 1 .248 2 ,495 Iron ........... mg. .23 1 .06 .52 1.04 Magnesium ........ mg. 14 1 4 32 (,4 Phosphorus ........ mg . 1__. _ — __ Potassium ......... mg. — ._ — __ Sodium .......... mg . — _ — _ Zinc ........... mg. 3_5o 1 .99 7.94 15.88 VITAMINS: Ascorbic acid ........ mg. . . 0 0 0 0 Thhnfin. .......... "m. .. .021 1 .005 .048 .095 Rmoflawn ......... "g. .. .204 1 .058 463 .925 Niacin .......... mg . . .150 '| , 043 . 340 , 680 Pantothenic acid ....... mg . . —— —— — .— Vitamin 36 ........ mg. . -— — — .— Folacin .......... mtg — — — —. Vitamin 312 ........ mag . . — — —- — . . 2 RE. _ _ -—— _ V'”""" A w. 1,174 333 2.665 5,325 LIPIDS: Fatty acids: Saturated, total ...... g . 19 . 20 5 . 44 43 . 57 87 . 07 4: ......... g . .72 2 .20 1.62 3.24 6:0 ......... g .49 2 .14 1.11 2.22 820 ......... g .31 2 .09 .71 1.42 10:0 ......... g .65 2 .18 1.48 2.95 12:0 ......... g .80 2 .23 1,82 3.65 14:0 ......... g 2.96 2 .84 6.73 13.44 16:0 ......... g 8.46 2 2.40 19.20 38.36 1&0 ......... g 2.66 2 .75 5,03 12.04 Monounsaturated, total. . . g 8. 69 2 . 46 19 _ 72 39 . 40 16:1 ......... g .89 Z .25 2,02 4.04 18d ......... g 7.10 2 2 01 15,12 32.21 20:1 ......... g 22:1 ......... g Polyunsaturated, total . . . g 1 . 65 -. 47 3, 75 7 . 50 18:2 ......... g .86 2 .24 1.96 3.92 18:3 ......... g .79 2 .22 1.79 3.58 18:4 ......... g 20:4 ......... g 20:5 ......... g 22:5 ......... g 22:6 ......... g Cholesterol ........ mg. 1 1 6 1 33 263 526 Phytosterols ........ mg. . . AMINO ACIDS: Tryptophan ........ g . —— — — — Threonine ......... g _. ._ — __ Isoleucine ......... g _. _ _ _. Leucine .......... l —— -— —— —— Lysine .......... x — — —- —— Methionine ........ g - — _ _ _ Cystine .......... g - — —— -——- — Phenylalanine ....... 3 ~ — _ __.. _ Tyrosine ......... g _ _. _ __ Valine ' .......... g _ _ _ __ Arginine .......... E —- -— — — Histidine .......... 8 ——- — -— —— Alanine .......... E ——- — —- — Aspartic acid ........ g — — — —-— Glutamic acid ........ 8 —— —— — — Glycine .......... 8 — —— —— -— Proline .......... 3 — —— — — Serine .......... Z — — — — 1 Dashes denote 1ack of re1iab1e data for a constituent believed to be present in measurab1e amount. 2 Vaiues based on vitamin A content of milk fat. AH-8-1 (1976) CHEESE, GJETOST Product is made from goat's milk and cow's milk. Item No. 01-021 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate melsme and weight Refuse:0 Mean 1 standard error "Egg? 1 pkg ’ net wt ’ loz=289 802=227g A B C D E F G PROXIMATE: Water ........... g . . . 13.44 8 3.81 30.51 60.96 km] _ , 466 132 1.057 2,112 Food energy - ~ ~ ' ' ‘ ‘ k] . . . 1,949 552 4,424 8.840 Protein (NX 6.38) ..... g . . . 9.65 2 2.74 21.91 43.77 Total lipid (fat) ....... g _ , . 29. 51 _+_ 0. 2674 3 8.37 66.99 133.86 Carbohydrate, total ..... g . . . 42. 65 12 . O9 96 . 82 193 . 46 Fiber ........... g . . . O 0 0 0 Ash ........... g . . . 4.75 2 1.35 10.78 21.55 MINERALS: . Calcium .......... mg . . . 400 1 113 908 1 9814 Iron ........... mg. . . '— —— —" ‘— Magnesium ........ mg. . . — "' "" —' Phosphorus ........ mg. . . 444 1 126 1.008 2,014 Potassium ......... mg. . . ’— —’ “ _ Sodium .......... mg. . . 600 1 170 1 .362 2 .722 Zinc ........... mg. . . “—— — —' ‘— VITAMINS: Ascorbic acid ........ mg. . . 0 0 0 0 Thiamin .......... mg. . . — — — — Riboflavin ......... mg . . . —- — — — Niacin .......... mg. . . .813 i .111 5 .230 1.846 3 688 Pantothenic acid ....... mg. . . — — — _— Vitamin 86 ........ mg . . . — ‘_ _ “— Folacin .......... mcg _ . 5 i .8 8 1 10 21 Vitamin B12 ........ mtg , . —— — —‘ ‘— Vitamin A --------- “if ' ‘ : _ _ __ LIPIDS: Fatty acids: Saturated, total ...... g . . . 19 .16 5 43 43 . 49 86. 91 4:0 ......... g .96 1 27 2.17 4.34 6:0 ......... g .57 1 16 1.29 2.57 8:0 ......... g . 33 1 09 .75 1 . 50 10:0 ......... g .58 1 16 1.31 2.61 12:0 ......... g .83 1 24 1.89 3.77 14:0 ......... g 3.27 1 93 7.42 14.83 16:0 ......... g 8.66 1 2 46 19.66 39.29 18:0 ......... g 3.48 1 99 7.89 15.77 Monounsaturated, total. . . g . . . 7 . 88 2 23 17 . 89 35 . 74 16:1 ......... g . . . .53 1 15 1.21 2.42 1821 ......... g 6.96 1 97 15.79 31.55 20:1 ......... g 22:1 ......... g . . . Polyunsaturated, total . . . g . . . . 94 27 Z. 13 4-25 18:2 ......... g .51 1 14 1.15 2.31 18:3 ......... g . . . .43 1 12 .97 1.95 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . —— —— — -— Phytosterols ........ mg. . . AMINO ACIDS: Tryptophan ........ g . . . .135 . 038 . 306 . 611 Threonine ......... g . . . . 393 .111 .893 1 . 784 Isoleucine ......... g .519 .147 1.178 2.353 Leucine .......... g . . . .992 .281 2.252 4.501 Lysine .......... x . . . .814 .231 1.847 3.691 Methionine ........ g . . . .318 . 090 .721 1.441 Cystine .......... x . 057 . 016 .130 . 261 Phenylalanine ....... g . . . , 540 .153 1 . 226 2.449 Tyrosine ----- . - . . 5 . . . . 541 .154 1.229 2.456 Valine .......... g . . . .765 .217 1.737 3.472 Arginine .......... g . - - . 330 .093 . 748 1 .496 Histidine .......... l'z . . . . 293 .083 . 666 l . 331 Alanine .......... 3 . . ~ . 325 .092 .738 1 .475 Aspartic acid ........ g . . . .709 -201 1-510 3-218 Glutamic acid ........ g . . . l. 987 .563 4. 512 9-015 Glycine .......... g . - . .189 .054 .429 .858 Proline .......... g . . . 1.180 .334 2.678 5-351 Serine .......... x . . . .470 .133 1.068 2.134 1 Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH—8-1 (1976) CHEESE, GOUDA Item No. 01-022 Nutrient: and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as WM Approximate measur- and weight Rufus-:0 Mean 1 standard error ”gait.“ . 1 pkg , net Wt , 1oz=289 7oz=1989 A B c D E _ F G PROXIMATE: Water ........... g . . . 41.46 1 0.3742 20 11.75 82.09 188.06 km! . . 356 101 705 1,616 F°°d “my """" i 1., . . , 1 .491 423 2 .952 6,763 Protein (NX 6.33) ..... g . . . 24.94 1 .1932 6 7.07 49.38 113.13 Total lipid (fat) ....... g . . . 27.44 _+_ .5636 13 7.78 54.33 124.47 Carbohydrate, total ..... g . . . 2 . 22 . 63 4.40 10. 07 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . 3.94 i .124 7 1.12 7.80 17.87 MINERALS: Calcium .......... mg. . . 700 i 30.0 8 198 1,386 3,174 Iron ........... mg. . . . 24 1 07 .48 1.09 Magnesium ........ mg. . . 29 1 8 57 132 Phosphorus ........ mg . . . 546 i 21 . 5 7 155 1 ,082 2 .478 Potassium ......... mg. . . 120 8 34 239 547 Sodium .......... mg. . . 819 3 232 1,622 3.716 Zinc ........... mg. . . 3.90 1 1.11 7.72 17.69 VITAMINS: Ascorbic acid ........ mg. . . 0 0 0 0 Thiamin .......... mg. . . . 030 1 .009 .059 .136 Riboflavin ......... mg. . . .334 1 .0140 5 095 .661 1.515 Niacin .......... mg, . . .063 i .015 10 .018 .125 .286 Pantothenic acid ....... mg. . . . 340 i . 0521 15 . 096 . 673 1. 542 Vitamin 36 ........ mg . . . . 080 i . 0045 20 . 023 .158 . 363 Folacin .......... mug . . 21 i 2 .6 20 6 41 95 Vitamin B12 ........ mug . . 1— — — — Vitamin A _ _ . . RE. . . 174 i 26. 5 5 49 345 789 """ IU. . . 644 i 107 5 183 1,275 2.921 LIPIDS: Fatty acids: Saturated, WU“ ~~~~~~ g . - - 17 . 61 4. 99 34. 88 79. 90 4:0 --------- 3 ~ . - 1.00 1 .28 1.98 4.53 6:0 ......... g . . . .64 1 18 1.27 2.90 8:0 ......... g . . . .43 1 .12 .85 1.94 10:0 ......... g . . . .92 1 .26 1.82 4.16 1210 --------- g - . » 1.21 1 .34 2.40 5.49 14:0 ......... g 3.04 1 .86 6.02 13.79 1510 ~~~~~~~~~ g 6.85 1 1.94 13.57 31.08 1830 --------- g 2.92 1 .83 5.78 13.24 Monounsaturated, total g 7. 75 2.20 15.34 35.14 16:1 ......... g .89 .25 1.76 4.03 18:1 ......... g 6.39 1.81 12.65 28.98 20:1 ......... g 22:1 ......... g Polyunsaturated, total . . . g .56 .19 1.30 2.98 13:2 --------- S .26 1 .07 .52 1.19 1813 --------- K .39 1 11 .78 1.79 18:4 ......... g 20:4 ......... g 20:5 ......... g 22:5 ......... g 22:6 ......... g . . . Cholesterol ........ mg. . . 114 1 32 226 517 Phytosterols ........ mg . . AMINO ACIDS: Tryptophan ........ g . . . —— — -— -— Threonine ......... g . . . _ 930 .264 1.842 41-220 Isoleucine ......... g , , . 1' 306 .370 2.585 5.922 Leucine .......... g . - . 2.564 .727 5.077 11.632 Lysine .......... g - ~ - 2.654 .752 5.255 12.040 Methionine ........ g - . . , 719 . 204 1. 424 3. 263 Cystine .......... S . . ~ —— -— -— _ Phenylalanine ------- g . - - 1 . 431 .406 2.833 6.490 Tyrosine ......... 8 ~ - ‘ 1,454 .412 2.879 6.596 Valine ---------- 3 ' ~ - 1.806 .512 3.576 8.192 Arginine ---------- S ' - - . 962 .273 1.904 4. 362 Histidine .......... g . . . 1 .032 .293 2.043 4.681 Alanine .......... g ~ - - . 762 . 216 1. 509 3. 458 Aspartic acid ........ g . ~ - 1 . 743 . 494 3 . 452 7 . 908 G'U'JWC 3914 -------- 3 6.137 1.740 12.152 27.839 Glycine .......... g . . . . 485 .137 . 960 2 .199 Proline ---------- g ' - - 3.245 .920 6.424 14.717 Serine .......... g . - ~ 1 . 544 .438 3.057 7. 004 ‘ Dashes denote 1ack of reh‘ab'le data for a constituent believed to be present in measurable amount. AH-8-‘l (1976) CHEESE, GRUYERE Item No. 01-023 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate MM"! and weight Refuu:0 Mean inandlrd error Number 0' 1 k , net Wt. ""'"'°‘ 1 oz = 28 g 6 629= 170 g A 8 C D E F G PROXIMATE: Water ........... g . . . 33.19 1 0.5983 12 9.41 56.42 150.55 km! . . 413 117 702 1,873 F°°denersv ‘ ' ‘ j ‘ ‘ ‘ ‘ 7.]. . , 1,728 490 2,938 7,839 Protein(NX 6.38) ..... g . . . 29.81 i .2917 7 8.45 50.68 135.22 Total lipid (fat) ....... g . . . 32.34 5 9.17 54.98 146.69 Carbohydrate, total ..... g . . . .36 .10 -61 1-63 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . 4.30 1 1.22 7.31 19.50 MINERALS: Calcium .......... mg. . . 1,011 1" 48.95 3 287 1.719 4.586 Iron ........... mg. . . l— — — — Magnesium ........ mg. . . —- —— "— — Phosphorus ........ mg. , . 605 i 52.8 3 172 1,029 2,746 Potassium ......... mg. . . 81 1 23 133 367 Sodiumz ......... mg. . . 336 95 571 1524 Zinc ........... mg. . . — _ '— — VITAMINS: Ascorbic acid ........ mg . . . 0 0 0 0 Thiamin .......... mg. . . .060 2 .017 .102 .272 Riboflavin .......... mg. . . .279 i .0417 3 .079 .474 1.266 Niacin .......... mg. . . .106 1 .0134 10 .030 .180 .481 Pantothenic acid ....... mg. . . .562 i .0560 6 .159 .955 2.549 Vitamin B6 ........ mg. . . .081 i .0019 46 .023 .138 .367 Folacin .......... mcg . . 10 i 1.2 51 3 18 47 Vitamin B12 ........ meg . . 1.600 1 .5585 12 .454 2.720 7.258 . . 3 RE. . . — — — -- VnaminA ........ Izu. _ . 1,219 345 2,072 5,529 LIPIDS: Fatty acids: Saturated,total ...... g . . . 18.91 5.36 32.15 85.79 4:0 ......... g 1.05 1 .30 1.78 4.76 610 --------- g .62 1 .18 1.06 2.82 8:0 ......... g .36 1. .10 .60 1.61 10:0 ......... g .75 1 .21 1.28 3.41 12:0 ......... g .91 1 .26 1.55 4.13 14:0 ......... g 3.37 1 .96 5.73 15.28 16:0 ......... g 8.75 1 2.48 14.88 39.70 18:0 ......... g 2.32 1 .66 3.95 10.54 Monounsaturated, total. . . g . . . 10. 04 2 . 85 17 . 07 45 . 56 16:1 ......... g . . . .72 1 .20 1.23 3.28 18:1 ......... g . . . 8.58 1 2.43 14.59 38.93 20:1 ......... g 22:1 ......... g . . . Polyunsaturated,total . . . g . . . 1.73 .49 2.95 7.86 18:2 ......... g . . . 1.30 1 .37 2.21 5.90 18:3 ......... g .43 1 .12 .74 1.96 18:4 ......... g 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . “11. Cholesterol “ ....... mg. . . 110 31 187 499 Phytosterols ........ mg. . . AMINO ACIDS: Tryptophan ........ g . . . .42] .119 .715 1.907 ThnoMne ......... g . .. 1.039 .309 1.851 4.938 Isoleucine ......... g 1. 512 .457 2.740 7 .312 Leucinc .......... g . . . 3_'|02 .880 5.274 14.073 Lysine .......... g - - . 2.710. .768 4.607 12.293 Methionine ........ g . . . .822 .233 1.398 3.730 Cynme .......... g . .. .304 .086 .516 1.378 Phenylalanine ....... 8 . . . 1.743 .494 2.963 7.905 Tyrosine ......... g . . . 1_775 .503 3.018 8.054 V311"? ---------- 3 - - - 2.243 .636 3.813 10.173 Arginine .......... g . . . .972 .275 '|_652 4.408 HkfldMe .......... g . .. 1.117 .317 1.898 5.065 Alanine .......... 5 - . . .958 .272 1.628 4.345 Asparticacid ........ g - - - 1.645 .466 2.796 7.460 Gmmmkadd ........ g . -- 5.981 1.696 10.167 27.128 Glycine .......... g . . . .533 .151 .906 2.416 Pmflne .......... g . .. 3,859 1.097 6.577 17.549 Serine .......... g . . . 1,719 .487 2.923 7.799 1 Dashes denote lack of reiiabie data for a constituent beiieved to be present in measurabie amount. 2 Values based on addition of salt in amount of 0.81% of finished product. : Vaiues based on vitamin A content of M11: fat. Vaiues based on choiesteroi content of Swiss cheese. AH—8-1 (1976) CHEESE, LIMBURGER Item No. 01-024 Nutrients md units Amount in 100 game, edible portion Amount in edible portion of common more: of food Amount in edible portion of 1 pound of food es pwdieeed Approximate meeeun end weight Reina: 0 Meenimndud enov Numbevof 1 k , net wt "m" 1oz=289 agzg= 227g ’ A B C D E F G PROXIMATE: Water ........... g . . . 48.42 26 13.73 109.91 219.63 1m! . . 327 93 742 1,483 Food energy U- _ . 1,359 388 3,107 5,208 P1010111 (NX 6.38) ----- l . . . 20.05 1 0.4873 4 5.68 45.51 90.95 101311111140“) ------- x - - . 27.25 1 .3128 6 7.72 61.86 123.61 Carbohydrate, total ..... g . . . .49 .14 1.11 2.22 Fiber ............ g . . . o 0 0 0 Ash ----------- 8 . . . 3.79 1 .0879 4 1.07 8.60 17.19 MINERALS: Calcium .......... mg. . . 497 1 101 3 141 1.128 2.253 iron ........... mg. . . .13 1 .04 .30 .59 Magnesium ........ mg. . . 21 1 6 48 95 Phosphorus ........ mg. . . 393 2 111 892 1,783 Potassium ......... mg. . . 128 1 36 291 581 Sodium .......... mg. . . 800 1 227 1,816 3,629 Zinc ........... mg. . . 2,10 1 .60 4.77 9.53 VITAMINS Ascorbicacid ........ mg. . . O 0 0 0 Thiamin .......... mg. . . .080 1 .023 .182 .363 Riboflavin --------- "'8. . . .503 1 .102 3 .143 1.142 2.282 Niacin ---------- Ml. . . .158 1 .0160 12 .045 .359 .717 Pantothenicidd ------- ms. - 1.177 1 .1664 16 .334 2.672 5.339 VitJMi" 36 -------- "'8. . . .086 1 .0070 23 .024 .195 .390 Folacin .......... mtg . . 58 1 5.3 25 16 131 261 ViWVIiflBn -------- MC! . ~ 1.040 1 .295 2.361 4.717 VitaminA ......... {RE' ' ' 1"— _" — — IU- - - 1,281 1 363 2,908 5,811 LIPIDS: Fattyacids: . Saturated, total ...... g . . . 15.75 4,75 38.01 75.96 4:0 ......... g . . . .30 1 _23 1,82 3,64 510 --------- x .49 1 .14 1.11 2.22 8:0 ......... g . 23 1 .03 .52 1,24 10:0 ......... g .48 1 _14 1,09 2.18 1210 --------- 8 .87 1 .25 1.98 3.95 14:0 ......... g 2.79 1 .79 6.33 12.64 1610 --------- 3 7.40 1 2.10 16.80 33.57 18:0 -------- 3 - ' - 3.05 1 .87 6.93 13.85 Monounsaturated, total. . . g . . . 3.51 2,44 19,54 39.04 1511 --------- 3 - - - 1.01 1 .29 2.30 4.59 13:1 -------- K ‘ ' - 7.18 1 2.04 16.30 32.56 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . .50 .14 1.12 2.25 18:2 ......... g . . . .34 1 .10 .77 1.54 18:3 ......... g . . . .15 1 .04 .36 .71 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ...... . g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 90 1 26 204 408 Phytosterols ........ mg. . . AMINOACIDS: Tryptophan ........ g . . . .289 .082 .656 1.311 Threonine ......... g - . - .739 .209 1.675 3.350 lsoleucine ......... g . 1. 219 . 346 2 . 768 5. 531 Leucine .......... l - 1 - 2.093 .593 4.751 9.494 Lysine .......... K - - - 1.675 .475 3.802 7.598 Methionine ........ 3 - - 1 .619 .176 1.405 2.808 Cystine .......... x - - ~ — — — — Phenylalanine ....... 8 1.116 . 316 2 . 532 5 . 051 Tyrosine ......... z . . . 1.197 .339 2.718 5.431 Valine .......... a . . . 1.439 ,403 3.267 6.529 Arginine .......... s . - . .698 .198 1.584 3.165 Histidine .......... E 1 - ' .578 .164 1.313 2.523 Alanine .......... g . . . .666 .189 1.512 3.022 Asparticacid ........ X - - - 1.477 .419 3.353 6.700 Glutamicacid ........ g . . . 4,510 1.278 10.237 20.456 Glycine .......... K - - . .409 .116 .927 1.853. Proline .......... s - - - 2.439 .691 5.536 11.062 5071'” ---------- 8 1.144 .324 2.597 5.189 ‘ Dashes denote 1ack of reliab1e data for a constituent be11eved to be present in measurab1e amount. AH-8-1 (1976) CHEESE, MONTEREY Item No. 01-025 . . . Amount in edible portion of Amount in edible portion of . . Amount m 100 grams, “I”. portlon common mum of food 1 pound 011006 I! 13117011!!!“i Nutrnntsmdunm Nu m. of Awoximau munmdweight Refuu:0 Mun imnderdenov temple: 1 pkg, net wt, 1 oz = 28 g 6 oz = 170 g A B C D E F G PR XIMATE: 3am ........... g . . ’ 41.01 1 0.7647 10 11.63 69.72 186.02 km, . _ 373 106 635 1,693 Food energy -------- {11. _ . 1,562 443 2,656 7,087 Protein(NX6-38). . _ . . g . . ' 24.48 1 .5592 4 6.94 41.62 111.04 Total lipid (fat) . . ' ..... g _ _ _ 30.28 _+_ .3607 10 8.58 51.48 137.35 Carbohydrate, total ..... g . . . '68 '19 1'16 3'08 Fm" ........... g . .. 0 0 0 0 Ash ........... g _ _ _ 3.55 i .102 4 1.01 6.04 16.10 MINERALS: Calcium .......... mg. . . 746 i 21.4 6 212 1,269 3,386 lron ........ '. . . mg. . . .72 i .10 4 .20 1.22 3.27 Magnesium ........ mg. . . 27' 1 1.9 4 8 46 123 Phosphorus ........ mg. . . 444 i 9.21 4 126 755 2,014 Potassium ......... mg. . . 81 i 11 4 23 137 366 Sodium .......... mg. . . 536 1 49-2 4 152 912 2.433 Zinc ........... mg. . . 3.00 i .0705 4 .85 5.10 13.61 VITAMINS: Asoorbicacid ........ mg. . . 0 0 0 0 Thiamin .......... mg. . . 1— — —' —"' Rhoflafin ......... mg.. . 390 2 .111 .663 1.769 Niacin .......... mg. . . '— — "" _ Pantothenicacid ....... mg. . . —— — — "'— Vitamin 36 ........ mg. . . —- — — —— Folacin .......... mcg . . — -— — '— Vitamin B12 ........ mcg . . -— — — — VitaminA ......... {RE‘ ‘ - _" — '— — IU~. . . 950 2 269 1,615 4,309 LIPIDS: Fattyacids: Saturated, total ...... g . . . —— — -— — to ......... g —-— ——— ——— -—— 6m ......... g ——— ——— —-— ——— mo ......... g ——— ——— -—— -- 1&0 ......... g ——— -—— ——— -—- 120 ......... g -—— ——— -—— ——— 14:0 ......... g — -— —" ‘- 1610 ......... g . . . -— ——- — -— 18:0 ......... g . . . —— — — —-- Monounsaturated, total. . . g . . . —- — — — 1&1 ......... g . .. ——- ——- ——— -—— 1&1 ......... g . .. ——— -—— -—— ——— 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . —— —- -— -— 18:2 ......... g . . . --- — -- —— 18:3 ......... g . . . — — —— — 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . --- — —- —— Phytosterols ........ mg. . . AMINOACIDS: Tryptophan ........ g . . . .315 .089 .535 1.427 Threonine ......... g . . . .871 .247 1.481 3.951 lsoleucine ......... g . . . 1.519 .431 2.583 6.892 Leucinc .......... g . . . 2.344 .665 3.985 10.634 Lysine ,,,,,,,,,, g . . . 2.037 .578 3.464 9.242 Methionine g . . . .641 .182 1.089 2.907 Cystine .......... g . . . .123 .035 .209 .557 Phenylalanine g . . . 1.289 .365 2.192 5.848 Tyroslne ......... g . . . 1.182 .335 2.009 5.361 Valine- .......... g . . . 1.635 .463 2.779 7.414 Arginine .......... g . . . .925 .262 1.572 4.195 Histldine .......... g . . . .859 .244 1.461 3.899 Alanine .......... g . . . .691 .196 1.174 3.133 Asparticacid ........ g . . . 1.573 .446 2.674 7.136 Glutzmicacid ........ g . . . 5.990 1.698 10.182 27.169 Glycine .......... g . . . .422 .120 .718 1.915 Praline .......... g . . . 2.759 .782 4.690 12.514 Serine .......... g . . . 1.431 .406 2.433 6.492 ‘ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-1 (1976) ,1\ CHEESE, MOZZARELLA Item No. 01-026 . . . Amount in edible portion of Amount in edible portion of Nutrients md unit: Amount m 1009rams,ed1ble portion Acoin-1:011 measures 3; foodm 1 nomad of food as purchased xlnltomoosun we - Mean 1 mnderd error ":1?" °' W0 I Refuse. I’ll! 1 02 = 28 g A B C D E F G PROXIMATE: Water ........... kg . . 54.14 0.5499 5 15.35 1 2:2.58 ........ “I - - 281 80 ’2 F°°d°"°'gy , k]. . . 1,178 334 5,341 Protein (NX 6,38‘) ..... g . . . 19.42 5.51 88.09 Total lipid (fat) ....... g . . . 21.50 1 6.12 97.98 Carbohydrate, total ..... g . . . 2.22 .63 10-07 Fiber ........... g . . . 0 0 0 Ash ........... g - . . 2.62 .74 11.88 MINERALS: Calcium .......... mg. . . 517 147 2,345 Iron ........... mg. . . .18 .05 .82 Magnesium ........ mg. . . 19 5 84 Phosphorus ........ mg. . . 371 105 1.6.81 Potassium ......... mg. . . 57 19 304 Sodium .......... my. . - 373 106 1,692 Zinc ........... mg. . . 2,21 .63 10.02 VITAMINS: Ascorbicacid ........ mg. . . 0 0 0 Thiamin .......... mg. . . .015 .004 -068 Riboflavin ......... mg. . . .243 .069 1.102 Niacin .......... mg. . . .084 .024 -381 Pantothenicacid ....... mg. . . .064 .018 .290 Vitamin 36 ........ mg. . . .056 .016 -254 Folacin .......... mtg . . 7 2 32 Vitamin B12 ........ mcg . . .654 .185 2.957 . . ......... RE. . . 241 68 1,093 memA IU. . . 792 225 3,593 LIPIDS: Fattyacids: Saturated,qu ...... g . . . 13.15 3.73 59.66 - 4:0 ......... g .80 1 .23 3.65 6:0 ......... g .45 1 .13 2.02 8:0 ......... x .26 1 .07 1.17 10:0 ......... g .58 1 .16 2.64 12:0 ......... g .69 1 .20 3.13 14:0 ......... g 2_19 1 .62 9.93 16:0 ......... 3 5,33 1 1.51 24.18 18:0 ......... g . . . 2.44 1 .69 11.08 Monounsaturated, total. . . g . . . 6.57 1.36 29.82 16:1 ......... g . . . .60- 1 .17 2.71 18:1 ......... g . . . 5.65 1 1.60 25.62 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . .76 .22 3.47 18:2 ......... g ... .39 1 .11 1-78 18:3 ......... g . . . .37 1 .10 1-69 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 78 22 355 Phytosterols ........ mg. . . AMINOACIDS: Tryptoplian ........ g . . . 1_ — — Threonine ......... g . . . .740 .210 3.355 lsoleucine ......... g . .931 .264 4.225 Leucine .......... g . . . 1.893 .537 8-588 Lysine .......... g - . . 1,972 .559 8-947 Methionine ........ 3 ~ - - .542 .154 2-458 Cystine .......... x . . . .115 .033 .525 Phenylalanine ....... x . . . 1.014 .287 4.598 Tyrosine ......... g . . . 1_123 .318 5.095 Valine .......... g . . . 1.215 .344 5.509 Arginine .......... x - - . .334 .236 3.783 Histidine .......... 3 . . . .731 .207 3.314 Alanine .......... 8 ~ . - .594 .168 2-592 Asparticaeid ........ g . . . 1.405 .399 6.379 Glutamicacid ........ 3 . . - 4.545 1.288 20-614 Glycine .......... g . . . ,371 .105 1453.4 Proline .......... I - - . 2.000 .567 9-071 Serine .......... 8 . . . 1.132 .321 5.136 ‘ Dashes denote 1ack of re1iab1e data for a constituent be1ieved to be present in measurable amount. AH98-1 (1976) CHEESE, MOZZARELLA, LOW MOISTURE [mm No.01-027 . . . Amount in edible portion of Amount in edible portion of ' . Amount in 100 grams, edible portion common measures of food 1 pound of food as purchased Nutrients and units . . Number 0' Approxnmate measure and weight ' 3.1“”;0 Mean 1 standard error a m plot 1cu1'n=17.Sg1 1oz=289 A B C D E F G PHOXIMATE: Wamr ........... g . .. 48.38 18 8.47 13.72 219.45 km! . . 318 56 90 1,444 F°°denflsv ' ' ' j' ' ' '{ .J, , . 1,332 233 378 6,044 Protein (NX 6.38). . . g . . . 21.60 3.78 6.12 97.98 Tonlfimd(fid ....... g . .. 24.64 i 1.386 4 4.31 6.98 111.77 Carbohydrate, total ..... g . . . 2 . 47 . 43 . 70 11 . 20 Fiber ........... g . . . 0 0 0 0 Am ........... g . .. 2.91 .51 .82 13.20 MINERALS: Calcium .......... mg. . . 575 101 163 2:608 Iron ........... mg. . . . 20 .04 .06 .91 Magnesium ........ mg. . . 21 4 6 , 94 Phosphorus ........ mg . . . 412 72 1 17 1 ,870 Potassium ......... mg. . . 75 13 21 338 Sodium .......... mg. . . 415 73 118 1,882 lmc ........... "q. .. 2.46 .43 .70 11.16 VITAMINS: Ascorbic acid ........ mg. . . 0 0 0 0 Thiamin .......... mg. . . .016 .003 .005 .073 Riboflavin ......... mg. . . . 270 . 047 . 077 1 . 225 Niacin .......... mg, . . .094 .016 .027 .426 Pantothenic acid ....... mg. . . .071 .012 .020 .322 Vitamin 36 ........ mg. . . .062 .011 .018 .281 Folacin .......... mcg . . 8 1 2 _ 35 Vitamin B12 ........ mcg . . .727 .127 .206 3.298 Vitamin A . . . RE. . . 274 48 78 1,243 ''''' IU. . . 904 158 256 4,101 LIPIDS: Fatty acids: _ Saturated, total ...... g . . . 15. 56 2.72 4.41 70.58 4: ......... g . . . . 84 1 15 . 24 3 83 60 ......... g .. . .18 1 03 .05 80 &0 ......... g .20 1 04 .06 92 1&0 ......... g .41 1 07 .12 1 87 120 --------- 3 .26 1 04 .07 1 15 1&0 ......... g 2.68 1 47 .76 12 17 1&0 --------- g 7.49 1 1 31 2.12 33 98 1&0 --------- 8 2.88 1 50 .82 13 06 Monounsaturated, total . . . g . . . 7 , O3 1 23 1 .99 31 87 15” --------- S .82 1 14 .23 3 73 ‘8” --------- l 5.92 1 04 1.68 26 88 2021 ......... g 22:1 ......... g . . . Polyunsaturated, total . . . g . . . . 78 .14 . 22 3 . 53 1&2 ......... g . . . .57 1 .10 .16 2.57 18:3 ......... g . . . .21 1 .04 .06 .96 18:4 ......... g . . . 20:4 ......... g 20:5 ......... g 22:5 ......... g 22:6 ......... g . . . Cholesterol ........ mg. . . 89 16 25 406 Phytosterols ........ mg . . . AMINO ACIDS: Tryptophan ........ g . . . 2——— — — —— Threonine ......... g . . . .823 .144 .233 3.732 lsoleucine ......... g . . . 1.036 .181 .294 4.699 Leucine .......... 8 2.106 .369 .597 9.552 Lyfine .......... g ~ - ~ 2.194 .384 .622 9.951 Methionine ........ g . . . .503 .105 .171 2.734 CynMe .......... 8 - - . .129 .023 .036 .584 Phenylalanine ....... g - - - 1.127 7 .197 .320 5.114 Tyrosine ......... 8 1.249 .219 .354 5.667 Valine .......... g . . . 1,351 .236 .383 6.127 Arginine .......... E - - - .928 .162 .263 4.208 Histidine .......... g - - - .813 .142 . 230 3.686 Ahnhe ---------- g ' - ‘ .660 .116 .187 2.995 Aspartic acid ........ 8 ~ . - 1 . 564 . 274 . 443 7 . 095 Glutamic acid ........ 8 ~ - - 5.055 .885 1.433 22.928 Glycine .......... g - - .413 .072 .117 1.874 Proline .......... g ~ . - 2,224 .389 .631 10.090 Sefine .......... g 1.259 .220 .357 5.713 1 Based on specific gravity. . 2 Dashes denote 1ack of re11ab1e data for a constituent be11'eved to be present 1n measurab1e amount. AH-8—1 (1975) CHEESE, MOZZARELLA, PART SKlM Item No. 01-028 Nutrient: and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: 0 Mun 1 standard error Number of "'9'“ 1 02 = 28 g A B C D E G PROX|MATE: Water ........... g . . . 53.78 1 0.8716 10 15.25 243.95 km] . . 254 72 1 .153 F°°d "my , i u . . . 1 ,064 302 4,826 Protein (NX 6.38) ..... g . . . 24.26 6.88 110.04 TOIZ' “Did (fit) ------- g - . . 15.92 + .6694 10 4.51 72.21 Carbohydrate, total ..... g . . . 2 . 77 _ . 78 12 . 56 Fiber ........... g . . . 0 0 0 Ash ........... g . . 3.27 .93 14.83 MINERALS: Calcium .......... mg. 546 183 2 .929 Iron ........... mg . . 22 . 06 1 . 00 Magnesium ........ mg. 23 7 105 Phosphorus ........ mg. 463 131 2 .100 Potassium ......... mg. 84 24 380 Sodium .......... mg. 466 132 2,114 Zinc ........... mg. 2.76 .78 12.52 VITAMINS: Ascorbic acid ........ mg. . . 0 0 0 Thiamin .......... mg. . . . 018 .005 .082 Riboflavin ......... mg. . . . 303 . 086 1 . 374 Niacin .......... mg. . . .105 . 030 .476 Pantothenic acid ....... mg . . . - 079 - 022 - 358 Vitamin 36 ........ mg , . . . 070 . 020 . 318 Folacin .......... mcg . . 9 2 40 Vitamin B” ........ mcg . . .817 .232 3.706 V.” . A RE. . . 177 50 803 ' '“"‘ """"" w. . . 584 166 2 .649 LIPIDS: Fatty acids: Saturated, total ...... g . . . 10.11 2 . 87 45 . 88 4:0 ......... g . . . 52 1 .15 2 . 34 6:0 ......... g .10 i .020 5 .03 .45 8:0 ......... g .12 + .027 5 .03 .53 1030 --------- B .25 I .044 5 .07 1.14 12:0 ......... g .15 '+' .054 5 .05 .75 14:0 ......... g 1.60 T .0883 5 .45 7.25 1610 --------- K 4.86 E .327 5 1.38 22.02 1810 --------- x 1.94 + .169 5 .55 8.79 Monounsaturated, total. . . K 4. 51 _ 1 .28 20.46 1511 --------- E .44 + .059 5 .12 2.00 18:1 ......... g 3.87 E .245 5 1.10 17.57 20:1 ......... g 22:1 ......... g Polyunsaturated, total . . . g . 47 .13 2 .14 18:2 --------- E .34 i .057 5 .10 1.52 18:3 ......... g .14 i .019 5 .04 .62 18:4 ......... g 20:4 ......... g 20:5 ......... g 22:5 ......... g 22:6 ......... g . . . Cholesterol ........ mg. . . 58 16 262 Phytosterols ........ mg . . . AMINO AClDS: Tryptophan ........ g . . . 1— — —- Threonine ......... g . 924 . 262 4-191 lsoleucine ......... g '| .154 . 330 5. 278 Leucine .......... g 2. 365 . 671 10 - 728 Lysine .......... 8 2 . 464 . 699 11.177 Methionine ........ B - 677 .192 3.070 Cystine .......... g . 144 .041 .655 Phenylalanine ....... K 1 . 266 .359 5.744 Tyrosine ......... 8 1 .403 . 398 6.365 Valine ' .......... g ]_517 .430 6.882 Arginine .......... g 1.042 .295 4.726 Histidine .......... g . . 913 .259 4.140 Alanine .......... 8 741 '.210 3. 363 Aspartic acid ........ S 1 .757 .498 7.969 Glutamic acid ........ Z 5. 677 1.609 25.752 Glycine .......... g 464 .132 2.104 Proline .......... x 2 . 498 . 708 11 . 332 Serine .......... I 1.415 .401 6.416 ‘ Dashes denote lack of re11‘ab1e data for a constituent believed to be present in measurab1e amount. AH-8-1 (1976) CHEESE, MOZZARELLA, LOW MOISTURE, PART SKIM Item No. 01-029 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate meme and weight Romano Mean 2. standard error Number M "m” 17.6 g1 102 = 28 g A B C E F G PROXIMATE: Wanr ........... g . .. 48.57 1 0.4216 29 8.55 13.77 220.31 km! .. 280 49 79 1,270 “WWW """" {1.1. . . 1,172 206 332 5,314 Protein(NX6.38) ..... g . . . 27.47 i .3917 27 4.84 7.79 124.60 Tomlflmd(fifl ....... g . . . 17.12 1 .4712 34 3.01 4.85 77.66 Carbohydrate,total ..... g . . . 3.14 .55 .89 14.24 Fiber ........... g . . . 0 0 0 0 Am ........... g . 3.70 i .147 23 .65 1.05 16.78 MINERALS: Calcium .......... mg. . . 731 i 16.9 21 129 207 3,317 Iron ........... mg. . . .25 i .030 6 .04 .07 1.13 Magnesium ........ mg. . . 26 i 1.2 10 5 7 119 Phosphorus ........ mg. . . ' 524 i 20.3 11 92 149 2.377 Potassium ......... mg. . . 95 i 7.9 11 17 27 430 Sodium .......... mg. . . 528 i 54.9 11 93 150 2,394 ZMc ........... nu, . . 3 13 i .0800 4 .55 .89 14.20 VITAMINS: Ascorbic acid ........ mg . . . 0 0 0 0 Thiamin .......... mg. . . .021 1 .0029 6 .004 .006 .095 Riboflavin ......... mg. . . .343 i .0127 18 .060 .097 1.556 thn .......... mg.. . .119 + .0206 21 .021 .034 .540 Pantothenic acid ....... mg . . . . 090 _ 2 . 016 . 026 . 408 Vitamin 06 ........ mg. . . .079 i .018 16 .014 .022 .358 Folacin .......... mcg . . 10 + 1.1 21 2 3 45 Viiamian ........ mcg . . .925 E .124 8 .163 .262 4.196 . . RE. . . 191 + 8.76 5 34 54 666 “mm" """"" w. . . 628 E 44.3 17 111 178 2.849 LIPIDS: Fatty acids: Saturated, total ...... g . . . 10.88 1.91 3.08 49.34 #0 ......... g . . . .56 1 .10 .16 2.52 610 --------- 3 .11 i .022 5 .02 .03 .49 &0 ......... g .12 + .028 5 .02 .04 .57 10:0 ......... s .27 1 .047 5 .05 .08 1.23 1220 --------- K .18 T .058 5 .03 .05 .80 1"4:0 --------- 8 1.72 T .0777 5 .30 .49 7.80 1&0 ......... x 5,22 i .310 5 .92 1.48 23.68 1&0 ......... g 2.08 1 .169 5 .37 .59 9.45 Monounsaturaned, total. . . g 4.85 _ .85 1.38 22-00 16H ......... g .47 + .062 5 .08 .13 2.15 13” --------- x 4.17 T .228 5 .73 1.18 18.90 2021 ......... g _ 22:1 ......... g Polyunsaturated, total . . . g .51 .09 .14 2-30 180 ......... g .36 + .060 5 .06 .10 1.64 1823 ......... g .15 T .020 5 .03 .04 .67 1&4 ......... g _ 20:4 ......... g 20:5 ......... g 22:5 ......... g . 22:6 ......... g . . . Cholesterol ........ mg . . . 54 + 5 . 6 7 10 1 5 245 Phytosterols ........ mg. . . _ AMINOACIDS: Tryptophan ........ g . . . 2.. —— —— —— Threonine ......... g . . . 1.046 .184 .297 4 746 Isoleucine ......... g . . . 1. 318 . 232 . 374 5 .976 Leudne .......... g . . . 2.678 .471 .759 12.148 Lyfine .......... B - - . 2.790 .491 .791 12.656 Methionine ........ g . . . .766 .135 .217 3.476 Cystine .......... g . . . .164 .029 .046 ~742 Phenylalanine ....... g . . . 1,434 .252 .406 6.504 Twofine ......... 3 . . . 1.589 .280 .450 7.207 Valine ‘ .......... g . . . '|_7'|8 .302 .487 7.793 AnyMne .......... g . . . 1.180 .208 .334 5.351 HkfidMe .......... 9 ~ . - 1.033 .182 .293 4.687 Ahnhe .......... g . . . .840 .148 .238 3.808 Aspartic acid ........ Z . - . 1 . 989 . 350 . 564 9 - 023 Gmmmkadd ........ g . .. 6.428 1.131 1.822 29.159 GWcMe .......... g . . . .525 .092 .149 2.383 Praline .......... g - - . 2.829 .498 .802 12.831 $5M: .......... E - ~ - 1.602 .282 .454 7.265 ; Based on specific gravity. Dashes denote 1ack of re11able data for a constituent believed to be present in measurable amount. AH-8—1 (1976) CHEESE, MUENSTER lmm No. 01-030 . . . Amount in edible portion of Amount in edible portion of Nutrient: and units Amount m 100 grams, edible portion Aeomn':ontmeasures o:foodh 1 pour: of food as purchased rox me a measure an we: I - Mean 1 standard error "3:111:1sz pp 1 pkg ,' net wt , Refine. 1oz=289 6oz=170g A B C D E F G PHOXIMATE: Wawr ........... g .. . 41.77 1 0.5060 14 11.84 71.01 189.47 . _ km! . . 368 104 626 1,671 F°°de"e'3Y ' ' ' i ' ' 1.1. . . 1,542 437 2,621 6,992 Protein (NX 6.38) ..... g . . . 23.41 1 .3280 14 6.64 39.80 106.19 Tomlfiwd(fifl ....... g . .. 30.04 1 .4977 17 8.52 51.07 136.26 Carbohydrate, total ..... g . . . 1 . 12 . 32 1 . 90 5.08 Fiber ...... . ..... g . . . 0 0 0 0 Aw ........... g . .. 3.66 1 .110 10 1.04 6.22 16.60 MINERALS: Calcium .......... mg. . . 717 1 25.3 14 203 1,219 3,254 Hon ........... "g. .. .41 1 .063 5 .12 .70 1.86 Magnesium ........ mg. . . 27 1 . 96 10 8 46 124 Phosphorus ........ mg. . . 468 1 9.09 11 133 795 2,121 Potassium ......... mg. . . 134 1 15. 7 11 38 228 610 Sodium .......... mg. . . 628 1 27.4 11 178 1,067 2,847 th ........... mg.. . 2.81 1 .0655 4 .80 4.78 12.75 VITAMINS: Ascorbic acid ........ mg. . . 0 0 0 0 TMamm .......... "g. .. .013 1 .0007 6 .004 .022 .059 RmoflaWn ......... mg. .. .320 1 .0314 10 .091 .544 1.452 Niacin .......... mg._ . . .103 1 .0168 18 .029 .175 .467 Pantothenic acid ....... mg . . . .190 1 . 054 . 323 . 862 Vitamin B6 ........ mg. . . .056 1 .0073 15 .016 .095 .254 Folacin .......... mcg . . 12 1 1 . 7 25 3 21 55 Vitamin B12 ........ mpg . . 1.473 1 .0919 19 .418 2.504 6.682 VitaminA- . . {RE . . 316 1 16.9 6 90 537 1,433 """ IU. . . 1,120 1 58.39 10 318 1,904 5.080 LIPIDS: Fatty acids: _ Saturated, total ...... g . . . 19.11 5.42 32.49 86.70 to ......... g . .. 1.04 1 .113 6 .30 1.77 4.73 @0 ......... g . .. .24 1 .019 6 .07 .41 1.10 &0 ......... g .28 1 .031 6 .08 .47 1.25 1&0 --------- E .59 1 .032 6 17 1.00 2.66 ‘20 --------- 8 .37 1 .021 6 10 .62 1.66 1410 --------- 8 3.07 1 .0852 6 87 5.22 13 94 1610 --------- 8 9.22 1 .219 6 2 61 15.67 41 81 1&0 --------- 8 3.57 1 .0909 6 1 01 6.07 16 19 Monounsaturated, total. . . g 8. 7] 2 47 14 . 81 39 51 1531 --------- E .97 1 .049 6 28 1.66 4 42 181 ......... g 7.34 1 .182 6 2 08 12.48 33 29 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . . 66 . 19 1 . 12 3 . 00 1&2 --------- 8 ~ -- .43 1 .027 6 12 .73 1 96 1&3 ......... g . .. .23 1 .015 6 06 .39 1 04 18:4 ......... g . . . 20:4 ......... g 20:5 ......... g . . . 2215 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg . . . 96 1 3. 4 4 27 163 434 Phytosterols ........ mg. . . AM'NO ACIDS: Tryptophan ........ g . . . . 327 . 093 . 555 1 .481 ThwoMne --------- K - -- .888 .252 1.510 4.028 ISO'CUCine --------- 8 1.145 . 325 1. 946 5.193 Leudne .......... 3 ~ . . 2.260 .641 3.842 10.253 Lyfine .......... g - - - 2.139 .606 3.637 9.703 Mahmnhe ........ 8 ~ ~- .569 .161 .967 2.580 Cystine .......... g . . . .132 .037 .225 .599 mwnwahnMe ....... 3 1.240 .352 2.108 5.626 Twofine --------- 8 - -- 1.123 .318 1.909 5.093 VaNne .......... Z - ~ ~ 1.482 .420 2.520 6.724 Amhhe .......... K - -- .881 .250 1.497 3.995 Histidine .......... g . - . .829 . 235 1.410 3. 762 Alanine .......... g - - - .675 .191 1.148 3.062 Aspartic acid ........ g - - . 'l. 600 .454 2. 720 7 . 257 Gmmmkadd ........ 8 ~ -~ 5.555 1.575 9.444 25.199 GWcMe .......... 3 .440 .125 .749 1.997 Proline .......... 8 - ~ - 2.594 .735 4.410 11.767 Sefine .......... s - . - 1.299 .368 2.208 5.892 AH-8-1 (1976) CHEESE, NEUFCHATEL Item No. 01-031 Nutrient: and units Amount in 100 grams, edible pOrtion Amount in edible portion of common mum of food Approximate manure and weight Amount in edible portion of 1 pound of food as purchased Refuse: 0 Mean 1 standard error "mm." 1 pkg , net wt , loz=289 3oz=8Sg A B C D E F G PROXIMATE: Water ........... g . . 62.21 1 0.5140 13 17.64 52.88 282.18 km! . . 260 74 221 1,179 “mm“ ' ‘ ' i ' ' ‘ ' u. . . 1,087 308 924 4.933 Protein(NX6.38) ..... g . . . 9.96 i .530 12 2.82 8.47 45.18 Total lipid (fat) ....... g . . . 23.43 1 .2259 12 6.64 19.92 106.28 Carbohydrate, total ..... g . . . 2 . 94 . 83 2 . 50 13 . 34 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . 1.46 i .0457 12 .41 1.24 6.62 MINERALS: Calcium .......... mg. . . 75 i 1.8 11 21 64 341 Iron ........... mg. . . .28 i .041 5 .08 .24 1.27 Magnesium ........ mg. 8 i . 4 1 1 2 6 34 Phosphorus ........ mg. 136 1 5.69 11 39 116 618 Potassium ......... mg. , . 114 i 14.0 11 32 97 518 Sodium .......... mg. . . 399 i 20.2 12 113 339 1,812 Zinc ........... mg, . . .52 i .034 5 .15 .44 2.36 VITAMINS: Ascorbic acid ........ mg. . . 0 0 0 0 Thiamin .......... mg. . . .015 i .0014 5 .004 .013 .068 Riboflavin ......... mg. . . .195 _+_ .0131 12 .055 .166 .885 Niacin .......... mg. . . .126 _+_ .0129 19 .036 .107 ' .572 Pantothenic acid ....... mg. . . . 566 i .0250 5 .160 . 481 2 567 Vitamin 36 ........ mg. . . .041 i .0054 11 .012 .035 .186 Folacin .......... mcg . . 11 i . 78 13 3 10 51 Vitamin B12 ........ meg . . .264 i .0167 10 .075 .224 1.198 Vitamin A ......... {R5, . . 264 i 15.6 6 75 224 1,198 IU. . . 1,134 : 61.21 11 321 964 5,144 LIPIDS: Fatty acids: Saturated, total ...... g, . . . 14 _ 80 4. 20 12 58 67 . 12 410 --------- g .61 i .067 6 .17 .52 2.76 5:0 ......... z .21 i .0086 6 .06 .18 .95 8:0 --------- E .22 i .0088 6 .06 .18 .97 10:0 --------- K .44 i .016 6 .12 .37 1.98 1220 --------- 8 .29 i .0092 6 .08 .24 1.30 1410 --------- 8 2.35 1 .0459 6 .67 2.00 10.67 1510 --------- 8 6.88 i .0927 6 1.95 5.85 31.20 18:0 --------- K 2.98 i .103 6 .85 2.54 13.54 Monounsaturated, total. . . g . . . 6, 77 'l. 92 5.76 30. 72 1531 --------- X - - - .74 i .030 6 .21 .63 3.34 18:1 ......... g . , . 5.66 i .107 6 1.60 4.81 25.66 2021 ......... g . . . 22:1 ......... g Polyunsaturated, total . . . l . 65 . 18 . 55 2 . 95 1812 --------- 8 - - - .45 1 .021 6 .13 .38 2.03 1313 --------- 8 - - ~ .20 1 .011 6 .06 .17 .92 18:4 ......... g . . . 2024 ......... g . 20:5 ......... g . 22:5 ......... g . 22:6 ......... g . Cholesterol 1 ....... mg - 75 22 65 345 Phytosterols ........ mg. . . AMINO ACIDS: Tryptophan ........ g . . - . 089 . 025 .076 .404 Threonine ......... g . . . .423 .120 . 360 1.919 lsoleucine ......... g _ 526 .149 . 447 2 - 336 Leut:inel .......... l . 965 . 274 . 820 4 . 376 Lysine .......... l .891 .253 .758 4.043 Methionine ........ E , 239 . 068 . 203 1 . 083 Cystine .......... B . O87 . 025 . 074 . 397 Phenylalanine ....... g . 553 .157 . 470 2.507 Tyrosine --------- 3 .475 .135 .403 2.153 Valine .......... S . 584 .166 .496 2. 648 Arginine .......... s - - ~ . 378 . 107 . 321 1. 714 Histidine .......... 8 - ~ . , 357 .101 . 304 1.622 Alanine .......... 8 . 303 . 086 . 257 1 . 374 Aspartic acid ........ 8 - - - . 703 .199 . 597 3.187 Glutamic acid ........ 8 . . . 2.26] .64] 1,921 10,254 Glycine .......... K - - - .197 . 056 .167 .892 Proline ....... .. . . 8 - - . .909 .258 .772 4.121 Serine .......... E .525 .149 .446 2.379 1 Values based on cho1estero'l content of cream cheese. AH—8—1 (1976) CHEESE, PARMESAN, grated 1 Item No. 01-032 Nutrients md units Amount in 100 grams, edible portion Amount in edible portion of common more: of food Amount in edible portion of 1 pound of food as purchased Approximate Inc-um and weight Refuse: 0 Mean 1 standard error "3:33.15.“ = 02 = 2 A B c D 1 tbsp E 5 g 1 F 8 g G PROXIMATE: Water ........... g . . 17.66 1 1.268 14 0.88 5 01 80.11 km! . . 456 23 129 2,068 Foodenergy ‘ ' ' ' ' ' ' 1.]. . _ 1,908 95 541 8,653 Protein(NX6.38) ..... g . . . 41.56 1' .9219 13 2 08 11.78 188.52 Total lipid (fat) ....... g . . . 30.02 1 .8440 24 1.50 8.51 136.17 Carbohydrate, total ..... g . . . 3-74 -19 1-05 15-96 Fiber ........... g . . . 0 O 0 0 Ash ........... g . . . 7.02 1 .365 8 .35 1.99 31.84 MINERALS: Calcium .......... mg. . . 1.376 1- 34.54 23 69 390 6,240 Iron ........... mg. . . .95 1 .22 4 .05 27 4.31 Magnesium ........ mg. . . 51 i 1-0 4 3 14 230 Phosphorus ........ mg. . . 807 1 24.4 19 40 229 3s661 Potassium ......... mg. . . 107 1 6-93 4 5 30 486 Sodium .......... mg. . . 1,862 1 296.6 4 93 528 8,444 Zinc ........... mg. . . 3.19 1 .0502 4 16 .90 14.47 VITAMINS: Ascorbicacid ........ mg. . . 0 0 0 0 Thiamin .......... mg. . . .045 1 .002 .013 .204 Riboflavin ......... mg. . . .386 1 .0192 4 019 .109 1.751 Niacin .......... mg. . . .315 1 .0543 12 016 .089 1.429 Pantothenicacid ....... mg. . . .527 - 1 026 .149 2.390 Vitamin Be ........ mg. . . .105 1 .0037 15 005 030 .476 Folacin .......... mtg . . 8 1 .9 20 Trace 2 36 Vitamin 312 ........ mcg . . 2— — — — VitaminA ......... {RE‘ ' ' _ — __ — IU. . . 701 1 61.4 4 35 199 3,180 LIPIDS: Fattyacids: Saturated, total ...... g . . . 19.07 .95 5.41 86.51 4:0 ......... g . . . 1.51 1 .08 .43 6.85 620 ......... g .56 1 .03 .16 2.56 8:0 ......... g . 30 1 . 02 . 09 1. 37 10:0 ......... g .75 1 .04 .21 3.42 12:0 ......... g 1.02 1 .05 .29 4.60 14:0 ......... g 3.38 1 .17 .96 15.34 16:0 ......... g . . . 8.10 1 40 2.30 36.72 18:0 ......... g . . . 2.68 1 13 .76 12.13 Monounsaturated, total. . . g . . . 8.73 .44 2.48 39.62 16:1 ......... g . . . .46 1 .02 .13 2.08 18:1 ......... g . . . 7.74 1 39 2.19 35.09 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . .66 .03 .19 3.00 18:2 ......... g . . . .32 1 .02 .09 1.43 1823 ......... g . . . .34 1 .02 .10 1.56 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 79 + 3.5 4 4 22 357 Phytosterols ........ mg . _ AMINOACIDS: Tryptophan ........ g . . . .560 .028 .159 2.541 Threonine ......... g . . . 1.531 .077 .434 6.944 lsoleucine ......... g . . . 2.202 .110 .624 9.987 Leucinel .......... 8 - - . 4.013 .201 1.138 18.202 Lyslne .......... 8 . . . 3.843 .192 1.090 17.433 Methionine ........ g . . . 1.114 .056 .316 5.053 Cystine .......... g . . . .274 .014 .078 1.241 Phenylalanine ....... g . . . 2.234 .112 .633 10.135 Tyrosine ......... g . . . 2.319 .116 .657 10.519 Valine' ---------- 8 - ~ - 2.853 .143 .809 12.942 Arginine .......... K . . . 1.531 .077 .434 6.944 Histldine .......... g . . . 1.609 .080 .456 7.298 Alanine .......... 3 . . . 1.218 .061 .345 5.525 Asparticacid ........ 8 . - - 2.599 .130 .737 11.790 Glutamicacid ........ S . . . 9.543 .477 2.705 43.288 Glycine .......... 8 . . . .723 .036 .205 3.280 Proline .......... l . . . 4,860 .243 1.378 22.043 Serine .......... g . . . 2.404 .120 .681 10.903 1 Va1ues were obtained by combining data for hard and grated sampies on a moisture-free basis and reca1cu1ating resu1ts to a moisture content of 17.66 1.. shredded product contains approx. 25 % water. 2 Dashes denote iack of re1iab1e data for a constituent be1ieved to be present in measurab1e amount. Nutritive va1ues shown do not app1y to hard and shredded forms. Hard product contains approx. 29% water and AH—8—1 (1976) CHEESE, PARMESAN, hard ‘ Item No. 01-033 Amount in 100 grams edible portion Amount in edible portion of Amount in edible portion of Nutrients an d units ' common measures of food 1 pound of food as purchased A oximete re ' . Mun imnderd error Nanny PP? menu “12:3? h1‘let wt. Revue-.0 1 oz = 28 g 5 02 = 142 g A B C D E F G PROXIMAiTE: Wawr ........... g .. , 29.16 1 0.6232 10 8.27 41.41 132.27 km! . . 392 111 557 1,779 F°°d°"°my ' " i ' " ’ k]. . . 1,641 465 2,330 7,444 Protein(NX6-38) ,,,,, g , , , 35.75 i .7931 13 10.14 50.76 162.16 Toulfimd(hd ....... g . .. 25.83 i .7261 24 7.32 36.68 117.16 Carbohydrate, total ..... g . . . 3-22 -91 4-57 14-61 Fiber ........... g . . . 0 0 0 0 Am ........... g . .. 6.04 i .314 8 1.71 8.58 27.40 MINERALS: Calcium .......... mg. . . 1,184 1 29.71 23 336 1,681 5,368 hon ........... "g. .. .82 i .19 4 .23 1.16 3.72 Magnesium ........ mg. . . 44 i .87 4 12 62 198 Phosphorus ........ mg. . . 694 i 21.0 19 197 986 3,150 Potassium ......... mg. . . 92 1 6.0 4 26 131 418 Sofium .......... mg.. . 1,602 1 255.2 4 454 2,274 7,264 th ........... "g. .. 2.75 1 .0432 4 .78 3.90 12.47 VITAMINS: Ascorbic acid ........ mg. . . 0 0 0 0 Thiamin .......... mg. . . -039 1 ~17“ -055 -177 Rmoflafin ......... mg.. . .332 i .0164 4 .094 .471 1.506 Niacin .......... mg. . . .271 1 0467 12 .077 .385 1.229 Pantothenic acid ....... mg. . . -453 1 ~128 -643 2.055 Vitamin B5 ........ mg. , . .091 1 .0032 15 .026 .129 .413 Folacin .......... mtg . . 7 i .7 20 2 10 31 Vitamin B12 ........ mag . . 2"— — — _ VitaminA ......... {RE' ' ' —. —— — ‘- IU. . . 603 i 52.8 4 171 856 2.735 LIPIDS: Fatty acids: Saturated,totai ...... g . . . 16.41 4.65 23.30 74.44 4: ......... g . . . 1.30 1 .37 1.84 5.89 &0 ......... g . .49 1 .14 .69 2.21 &0 ......... g .26 1 .07 .37 1.18 1&0 ......... g .65 1 .18 .92 2.94 Ito ......... g .87 1 .25 1.24 3.96 140 ......... g 2.91 1 .82 4.13 13.20 1&0 ......... g 6.97 1 1.98 9.89 31.60 1&0 ......... g . . . 2.30 1 .65 3.27 10 44 Monounsaturated,total. . . g . . . 7.52 2.13 10.67 34 09 iGfl ......... g . . . .39 1 .11 .56 1.79 18d ......... g . . . 6 66 1 1 89 9.45 30 19 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . .57 .16 .81 2.58 1&2 ......... g . . . .27 1 .08 .39 1.23 1&3 ......... g . . . .30 1 .08 .42 1.35 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . ‘22z6 ......... g . . . Choiesterol ........ mg. . . 68 i 3.0 4 19 96 307 Phytosterols ........ mg. . . AMINO ACIDS: Tryptophan ........ g . . . .482 .137 .684 2.186 Threonine ......... g . . . 1.317 .373 1.870 5.973 lsoieucme ......... g 1 . 894 . 537 2 . 689 8. 591 Leudne .......... 8 - - . 3.452 .979 4.901 15.657 Lyfine .......... g 3.306 .937 4.695 14.996 MeflfloMne ........ g . . . .958 .272 1.361 4.346 Cystine .......... g - - - .235 .057 .334 1-058 Phenylalanine ....... ll 1 . 922 . 545 2. 729 8.718 Twofine ......... 5 1.995 .566 2.833 9.049 Vanna ---------- 3 ~ - ~ 2.454 .696 3.485 11.133 AmMMe .......... g . .. 1,317 .373 1.870 5.973 Histidine .......... g . . . 1.384 .392 1.965 6.278 Alanine .......... x . . ~ 1.048 -297 1-488 4-753 Asparticacid ........ g . . . 2,236 .634 3.175 10.141 Glutamicacid ........ g . . . 8.209 2.327 11.657 37.236 Glycine .......... 8 . . . .622 .176 .883 2.821 Proline .......... B . . . 4.180 1-185 53-935 13-951 Sefine .......... g 2.068 .586 2.936 9.379 ‘ Vaiues were obtained by combining data for hard and grated sampies on a moisture-free basis and recaicuiating results to a moisture content of 29.16%. Nutritive vaiues shown do not appiy to shredded and grated forms. Shredded product contains approx. 25 % water and grated product contains approx. 17% water. ’ Dashes denote 1ack of reiiabie data for a constituent beiieved to be present in measurabie amount. AH-8—1 (1976) CHEESE, PORT du SALUT Item No. 01-034 Amount in 100 grams edible portion Amount in edible portion of Amount in edible portion of Nutrients and units ' common measures of food 1 pound of food as purchased A roxi te measure and ' . Mean 1 standard error ":72:sz pp ma 1 13:90:! I‘0et wt 5 Refusa.0 loz=289 602=1709 A B c D E F G PROXIMATE: Wamr ........... g . .. 45.45 : 0.3532 13 12.88 77.26 206.16 km! . . 352 100 598 1,595 Food energy - - ' : ' ' ' ' kJ- . ' 1,472 417 2,502 6,675 Protein (NX 6.38) ..... g . . . 23.78 1 .2456 9 6.74 40.43 107.87 Total lipid (fat) ....... g . . . 28.20 1 8.00 47.94 127.92 Carbohydrate, total ..... g . . . .57 , .16 .97 2.59 Fiber ........... g . . . 0 0 0 0 Am ........... g . .. 2.00 .57 3.40 9.07 MINERALS: Calcium .......... mg. . . 650 4 184 1,105 2.947 ‘ Iron ........... mg. . . l— — _ — Magnesium ,,,,,,,, mg. . ———- — -— —- Phosphorus ........ mg. . . 360 4 102 612 1,633 Potassium ......... mg. . . -- — ~— — Sodium2 ......... "g. .. 534 151 908 2,422 Zinc ........... mg. . . — — _ ’- VITAMINS: Ascorbic acid ........ mg. . . 0 0 0 0 Thiamin .......... mg. . . ~ _ — '— Rmoflann ......... nu. .. .240 2 .068 .408 ' 1.089 thn .......... nu. .. .060 i .0084 10 .017 .102 .272 Pantothenic acid ....... mg. . . .210 1 .060 .357 .953 Vitamin B5 ........ mg. . . .053 i .0045 8 .015 .090 240 Folacin .......... meg . . 18 i 1.8 19 5 31 83 Vitamin B12 ........ meg . . 1.500 :1; .1710 11 425 2.550 6.804 Vitamin A ......... {RE’ ' ‘ — — _ — IU. . . 1,333 1 378 2,266 6.046 LIPIDS: Fatty acids: Saturated, total ...... g . . . 16.69 4.73 28.38 75.71 4: ......... g . .. 1.03 1 .29 1.75 4.66 &0 ......... g . .. .56 1 .16 .95 2.52 &0 --------- g .34 1 .10 .57 1.52 1&0 ......... g .68 1 .19 1.16 3.09 120 ......... g .77 1 .22 1.30 3.48 1&0 ......... g 2.72 1 .77 4.63 12.36 1&0 ......... g . .. 6.64 1 1.88 11.28 30.11 1&0 ......... g . .. 3.35 1 .95 5.70 15.20 Monounsaturated, total. . . g 9, 34 2 . 65 15 . 87 42- 36 16:1 ......... g .83 1 .24 1.42 3.78 18H ......... g . . . 8.05 1 2.28 13.69 36.52 20:1 ......... g . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . .73 .21 1.24 3.30 18:2 ......... g .. . .38 1 .11 .64 1.71 18:3 ......... g . .. .35 1 .10 .60 1.59 18:4 ......... g . . . 20:4 ......... g 20:5 ......... g . . . 22:5 ......... g . . . 2226 ......... g . . . Cholesterol ........ mg. . . 123 1 35 209 558 Phytosterols ........ mg. . . AMINO ACIDS: Tryptophan ........ g . . . .343 .097 .583 1.555 Threonine ......... g . . . .876 .248 1.489 3.973 Isoleucine ......... g . . . 1,446 .410 2.459 6.560 LmNMe~ .......... 8 - - ~ 2.482 .704 4.220 11.260 Lysine .......... B . . . 1.987 .563 3.377 9.011 Methionine ........ g . . . .734 .208 1.248 3.331 Cystine .......... g . . . __ —— — — Phenylalanine ....... g . . . 1_323 .375 2.249 6.002 Tyrosine ......... g . . . L420 .403 2.414 6.442 Valine .......... g . . . 1.707 .484 2.902 7.743 Arginine .......... 8 . . - .827 .235 1.407 3-753 Histidine .......... z . . . .686 .194 1.166 3.111 Alanine .......... 8 . . . .790 .224 1.343 3-584 Aspartic acid ........ g . . . 1.752 .497 2.978 7.946 Glutamic acid ........ g . . . 5.349 1.516 9.093 24-261 Glycine .......... g . . . _435 .137 .824 2.198 Proline .......... g . . . 2.892 .820 4.917 13.120 Senne .......... g .. . 1.357 .385 2.306 6.154 ‘ Dashes denote lack of re1iab1e data for a constituent be1ieved to be present in measurab1e amount. 2 Values based on addition of salt in amount of 1.3% of finished product. AH-8-1 (1976) CHEESE, PROVOLONE Item No. 01-035 Nutrient: and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of Good as purchased Approximate measure and weight Refuse:0 Mean 1 standard error "tnz'lzfi 1 pkg ’ net Wt, ioz=289 602=17Og A B C D E F G PROXIMATE: Water ........... g . . . 40.95 1 0.6611 21 11.61 69.62 185.75 km] . . 351 100 598 1 .594 F°°den°rsy """" u. , _ 1,471 417 2,501 6,673 Protein (N X 6.38) ..... g . . . 25.58 1 .3491 16 7.25 43.49 116.03 Total lipid (fat) ....... g . . . 26. 62 1 . 3409 24 7 . 55 45. 25 120.75 Carbohydrate, total ..... g . . . 2.14 .61 3. 64 9. 71 Fiber ........... g . . . 0 0 0 0 Ash ........... g . 4.71 _ .155 14 1.34 8.01 21.36 MINERALS: Calcium .......... mg. 756 1 17.0 18 214 1,285 3,429 Iron ........... mg. .52 1 .065 5 .15 .88 2 36 Magnesium ,,,,,,,, mg. 28 1 . 78 13 8 47 125 Phosphorus ........ mg. 496 1 16 . 4 13 141 843 2 .250 Potassium ......... mg. 138 1 12.8 11 39 235 627 Sodium .......... mg. 876 1 50.2 12 248 1.488 3.971 Zinc ........... mg. 3.23 1 .170 5 .92 5.49 14.65 VITAMINS: Ascorbic acid ........ mg. . . 0 0 0 0 Thiamin .......... mg . . . . 019 1 . 0039 9 . 005 . 032 . 086 Riboflavin ......... mg. . . .321 1 .0153 13 .091 .546 1.456 Niacin .......... mg. . . .156 1 .0226 18 .044 .265 .708 Pantothenic acid ....... mg. . . . 476 1 .154 6 .135 . 809 2 .159 Vitamin 36 ........ mg. . . .073 1 .0060 28 .021 .124 . 331 Folacin .......... mag . . 10 1 1.1 15 3 18 47 > Vitamin B12 ........ mtg . . 1. 463 1 .1358 8 .415 2.487 6. 636 VitaminA- . {RE . . 264 1 15.6 8 75 449 1.198 """" IU. . . 815 1 57.5 12 231 1.386 3.697 LIPIDS: Fatty acids: Saturated, total ...... g 17 . 08 4. 84 29 . 03 77 . 46 4:0 ......... g .98 2 .28 1.67 4.45 620 ......... g .37 2 .10 .63 1.68 8:0 ......... g .26 1 .022 10 .07 .44 1.16 10:0 --------- E .48 1 .034 10 .14 .82 2.19 1210 --------- 8 .36 1 .061 10 .10 .60 1.61 14:0 ...... _. . . g 2.75 1 .0839 10 .78 4.67 12.46 1610 --------- 8 8.16 1 .190 10 2.31 13.87 37.01 1310 --------- g 3.06 1 .121 10 .87 5.21 13.89 Monounsaturated, total 3 7 . 39 2 . 10 12 . 57 33. 53 1611 --------- 8 .88 1 .064 10 .25 1.49 3.98 1511 --------- l 6.16 1 .174 10 1.75 10.48 27.96 20:1 ......... g 22:1 ......... g Polyunsaturated, total 3 . 77 . 22 1 . 31 3 . 49 1832 --------- g .49 1 .050 10 .14 .84 2.24 18:3 ......... g .28 1 .022 10 .08 .47 1.25 18:4 ......... g 20:4 ......... g 20:5 ......... g 22:5 ......... g 2226 ......... g Cholesterol ........ mg . 69 1 4 . 6 4 20 1 1 7 31 3 Phytosterols ........ mg AMINO ACIDS: Tryptophan ........ g . . . 1— — — — Threonine ......... g . . . , 982 . 278 1.670 4. 456 '5°‘°“Ci"9 --------- 8 1 . 091 . 309 1 .854 4. 947 Leucine .......... 8 2.297 .651 3.906 10.421 Lysine .......... g 2 . 646 . 750 4.499 12.003 Methionine ........ Z . 686 .194 1 .166 3 .110 Cystine .......... K .116 .033 .198 .527 Phenylalanine ....... g 1 . 287 . 365 2 .188 5.838 TYFOSIM --------- 8 1. 520 .431 2 . 583 6.893 \hfine .......... g 1.640 .465 2.788 7.438 Arginine .......... E - . - 1.022 .290 1.738 4.638 HBfidhe .......... g . . . 1.115 .316 1.895 5.056 Alanine .......... E . 706 . 200 1 . 200 3 . 201 Aspartic acid ........ z 1 . 744 .494 2 . 965 7 . 911 Glutamic acid ........ Z 6 . 235 1. 768 10. 599 28. 280 Glycine .......... l .433 .123 .736 1.964 Proline .......... 8 2 . 766 . 784 4. 703 12 . 549 Serine .......... g 1.471 .417 2.501 6.675 ‘ Dashes denote 1ack of re11‘ab1e data for a constituent beiieved to be present in measurable amount. AH-8-1 (1976) CHEESE, RICOTTA, made with whole milk Item No. 01-036 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Mean 1 standard error Number of Approximate mum and weight Refuse: 0 ""'""‘ 1/2 c =124 g 1 c = 246 g A B C D E F G PROXIMATEZ Water ........... g . . . 71.70 i 1.224 9 88.91 176 38 325.23 km! . . 174 216 428 789 “’0“ WSY ““““ 1.} , , . 728 903 1 ,791 3,302 Protein (NX 6.38) ..... g . . . 11.26 i .6303 9 13.96 27.70 51.08 Total lipid (fat) ....... g . . . 12.98 i .7608 9 16.10 31.93 58.88 Carbohydrate, total ..... g . . . 3. 04 3 . 77 7 . 48 13 . 79 Fiber ........... g . , . 0 0 0 0 ‘ Ash ........... g . 1.02 i .124 6 1.26 2.51 4.63 1 MINERALS: 1 Calcium .......... mg. . . 207 i 37. 8 4 257 509 939 1 Iron ........... mg. .38 .47 ' .94 1.72 1 Magnesium ........ mg . 11 i . 90 4 14 28 51 Phosphorus ........ mg. 158 i 27 . 4 4 196 389 717 Potassium ......... mg. . . 105 i 12.9 4 130 257 474 “ Sodium .......... mg. . , 84 i 29 4 104 207 381 ‘ Zinc ........... mg. . . 1.16 1.44 2.85 5.26 VITAMINS: Ascorbic acid ........ mg. . . 0 0 0 0 Thiamin .......... mg. . . .013 i .0021 4 .016 .032 .059 Riboflavin ......... mg. . . .195 i .0171 4 .242 .480 .885 Niacin .......... mg. . . .104 i .0198 4 .129 .256 .472 Pantothenic acid ....... mg. . . l——-— — — — Vitamin B6 ........ mg. . . .043 i .019 4 .053 .106 .195 Falacin .......... mcg . . — -—~ —7 — Vitamin B12 ........ mcg . . .338 _+_ .0613 4 .419 .831 1.533 Vitamin A ......... RE. . . 134 i 18.5 4 166 330 608 IU. . . 490 i 72.4 4 608 1,205 2.223 LIPIDS: Fatty acids: Saturated, total ...... g . . . B. 30 10. 29 20. 41 37 . 63 41 ......... g . .57 1 .20 4 .71 1.41 2.60 610 --------- K - .09 i .008 4 .12 .23 .42 830 --------- g - .12 i .0084 4 .15 .29 .54 1030 --------- 8 - .23 1 .020 4 .28 .56 1.04 1230 --------- g - .16 j; .020 4 .20 .39 .72 14:0 --------- g - 1.36 i .0903 4 1.69 3.36 6.19 16:0 ......... g . 4.06 1 .274 4 5.03 9.98 18.40 1810 --------- g . 1.28 i .104 4 1.59 3.15 5.81 Monounsaturated, total. . . g . 3, 63 4 , 50 8, 92 16 .45 151' --------- K - .53 i .077 4 .66 1.31 2.41 133‘ --------- K . 2.87 :3; .225 4 3.56 7.07 13.03 2011 ......... g . 22:1 ......... g . Polyunsaturated, total . . . g . _ 38 , 48 , 95 'l . 75 1352 --------- g - .27 i .038 4 .34 .67 1.24 1813 --------- K - .11 i .022 4 .14 .28 .51 18:4 ......... g . 20:4 ......... g . 20:5 ......... g . 22:5 ......... g . 22:6 ......... g . Cholesterol 2 ....... mg. 51 63 124 230 Phytosterols ........ mg . . . AMINO ACIDS: Tryptophan ........ g — —-— — '— Threonine ......... g .517 .641 1.272 2.346 lsoleucine ......... g . 589 . 731 1. 450 2 . 674 Leucine .......... g 1.221 1.514 3.004 5.540 Lysine .......... g 1.338 1.659 3.291 6.068 Methionine ........ g . 281 . 348 . 690 1 . 273 Cystine .......... g . 099 .123 . 243 . 448 Phenylalanine ....... l . 556 . 689 1 . 368 2 . 522 Tyrosine ......... X . 589 . 731 1.450 2.674 Valinc .......... g .692 .858 1.702 3.138 Arginine .......... E . 632 . 733 1. 554 2 . 866 Histidine .......... x .459 . 569 1.129 2.081 Alanine .......... g .499 .619 1.229 2.266 Aspartic acid ........ K . 995 1 . 234 2 . 449 4 . 515 Glutamic acid ........ 3 2.446 3.033 6.017 11.096 Glycine .......... B .295 .365 .725 1.337 Proline .......... 8 1.066 1.322 2.622 4.835 Serine .......... l .575 .713 1.415 2.610 1 Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. 2 Values based on cholesterol content of whole milk. AH-S—l (1976) CHEESE, RICOTI'A, made with part skim milk Item No. 01-037 Amount in edible portion of 1 pound of food as purchased Amount in edible portion of . 'bl . Amount In 100 grams, ed: a portion common ures of food Nutrients and units 1 Dashes denote lack of re'i'iab1e data for a constituent be1ieved to be present in measurab'le amount. 2 Va1ues based on choiestero] content of iowfat milk, 2% fat. A roxim-te measure end wei in . Mean 1*. standard error N351?!“ pp 9 Refuse. 0 1/2c=124g 1c=2469 A B C D E F G PROXIMATE: Water ........... g . . . 74.41 1 0.8908 12 92.27 183.05 337.52 F od ''''''' kcal . . 13B 171 340 626 ° "’"g‘f ' , k]. . . 578 716 1,421 2,621 Protein (NX6.38) ..... g . . . 11.39 i .7666 9 14.12 28.02 51.66 Total lipid (fat) ....... g . . . 7.91 + .612 12 9.81 19.46 35.88 Carbohydrate, total ..... g . . . 5.14 _ 6. 37 12.64 23. 32 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . 1.15 i .0981 7 1.43 2.83 5.22 MINERALS: Calcium .......... mg. . . 272 i 29.0 8 337 669 1.234 Iron ........... mg. . . .44 2 .55 1.08 2.00 Magnesium ........ mg. 15 + 1. 3 8 18 36 67 Phosphorus ........ mg . 183 E 18 . 5 8 226 449 828 Potassium ......... mg. . . 125 1 9.81 8 155 308 567 Sodium .......... mg. . . 125 i 27.2 8 155 307 566 Zinc ........... mg. . . 1.34 2 1.66 3.30 6.08 VITAMINS: Ascorbic acid ........ mg. . . 0 0 0 0 Thiamin .......... mg. . . . 021 i . 0031 7 . 026 . 052 .095 Riboflavin ......... mg. . . .185 i .0127 7 .229 .455 .839 Niacin .......... mg. . . . 078 i . 014 6 097 192 354 Pantothenic acid ....... mg . . . 1— —— —— — Vitamin B6 -------- "'8- - - . 020 i . 0020 6 025 . 049 091 Folacin .......... mcg . . —— — — -—- Vitamin B12 -------- ""8 - ~ . 291 i . 0378 5 . 361 716 1. 320 ~ - RE. . - 113 + 11.4 6 140 278 513 VW" A """""" 1w. . . 432 f 48.6 6 536 1.063 1,960 LIPIDS: Fatty acids: Saturated,total ...... g . . . 4.93 6.11 12.12 22.35 4:0 ......... g .25 1 .32 .62 1.15 6:0 ......... E . 06 2 . 08 .16 . 29 830 --------- Z .07 i .007 6 .09 .18 .33 101° --------- g .15 i .017 7 .19 .37 .69 123° --------- 8 .10 + .020 7 .13 .26 .48 141° --------- 8 .81 E .063 7 1.00 1.99 3.66 16:0 ......... g 2.44 + .197 7 3.03 6.01 11.08 1310 --------- X . , . .87 I .069 7 1.07 2.13 3.93 Monounsaturated, total. . . g . . . 2 , 3'] _ 2 . 87 5. 69 10 . 50 1611 --------- 8 - - - .28 + .031 7 .34 .68 1.26 1811 --------- g - - - 1.92 : .152 7 2.38 4.72 8.71 20:1 ......... g . . . _ 22:1 ........ , g . . . Polyunsaturated, total . . . g . . . , 26 , 32 . 64 1 .18 18:2 ......... g . . . .19 i .018 7 .24 .47 .86 18:3 ......... g . . . .07 + .009 6 .09 .17 .32 18:4 ......... g — 20:4 ......... g 20:5 ......... g 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol 2 ....... mg . . . 31 38 76 140 Phytosterols ........ mg. . . AMINO ACIDS: Tryptophan ........ g . . . — — —— ‘— Threonine ......... g . . . . 523 . 649 1.287 2. 373 ISOIGUCIW --------- X . 596 . 739 1 . 467 2 . 705 Leucine .......... g - - . 1.235 1.532 3.039 5.604 Lysine .......... g 1.353 1.678 3.329 6.138 Methionine ........ Z . 284 . 352 . 698 1 . 288 Cystine .......... g . 100 .124 .246 . 453 Phenylalanine ....... g . 562 .697 1 . 383 2 . 551 Tyrosine ......... g . 596 .739 1.467 2.705 Vaiine ' .......... g . . . .700 .868 1.722 3.174 Arginine .......... g . . . .639 , 793 'I. 572 2 . 899 Histidine .......... g . . . .464 . 576 1.142 2.105 Alanine .......... g . 505 . 626 1 .243 2 . 292 Aspartic acid ........ g - ~ - 1.007 1. 249 2.477 4. 567 Glutamic acid ........ g . . . 2.474 3.068 6.087 1 i .224 Glycine .......... K . . . .298 .370 .733 1.352 Proline .......... g ‘ - ~ 1.078 1.337 2.653 4.891 Serine .......... g .582 .722 1.432 2.640 AH-8—1 (1976) CHEESE, ROMANO I Item No. 01-038 Amount in edible portion of Amount in edible portion of Amount in 100 grams, edible portion Nutrients and units Aeommonz‘mur: 02mm 1 pour: 0f food as pur pproxu an an ; Mean inandnrd error N:",:‘I;;°f 1 pkg, net Wt, Rm” ioz=289 Soz=1429 A B C D E F G PROXIMATE: Water ........... g . . . 339.91 1 0.4096 47 8.76 43.89 140.21 kcal . . 110 549 1 ,754 “New“ ‘ ' ' j in. . . 1,618 _ 459 2,298 7,340 Protein(NX 6.38) ..... g . . . 31.80 i 1.404 11 9.02 45.16 144.24 Total lipid (fat) ....... g . . . 26.94 1 .9693 7 7.64 38.26 122.20 Carbohydrate, total ..... g . . . 3.63 1.03 5.16 16.47 Fiber ........... g . . , 0 0 0 0 Ash ........... g . . . 6.72 1 .670 8 1.90 9.54 30.48 MINERALS: Calcium ---------- mx- . . 1.064 1 64.97 6 302 1,511 4,825 Iron ........... mg. . . z____ — -— —— Magnesium ,,,,,,,, mg. . . — — -—- — Phosphorus ........ mg. . . 760 2 215 1 ,079 3 .447 Potassium ......... mg. . . —— — — — Sodium .......... mg. . . 1,200 1 340 1,704 5,443 Zinc ........... mg. . . — — —— — VITAMINS: Ascorbic acid ........ mg. . . 0 0 0 0 Thiamin .......... mg. . . —— — -—— — Ribofla‘lin --------- ms. . . .370 i .0091 4 .105 .525 1.678 NiaCin ---------- "Ix. . . .077 i .017 10 .022 .109 .349 Pantothenic acid ....... mg . . , — --— — — Vitamin B6 ........ mg. . . — ——- — — Folacin .......... mcg . . 7 + 1 24 2 10 31 Vitamin B12 ........ mcg . . «— — — ~— Vitamin A --------- RE‘ ' ' — __ — "— IU. . . 571 1 47.5 4 162 811 2,590 LIPIDS: Fatty acids: Saturated, total ...... g . . , — _ __ _ 4: ......... g . . . _ _ .- _ 6:0 ......... g _ _ ._._ _ 8:0 ......... g _.. _ _. _ 10:0 ......... g __ _ ._ _ 12:0 ......... g ...._ _ __ _ 14:0 ......... g __ _ _ _ 16:0 ......... g _ __ _ .— 18:0 ......... g _ ._ _ _ Monounsaturated, total . . . g _ _ _ _. 16:1 ......... g _ _ _. _ 18:1 ......... g __ __ _ __ 20:1 ......... g 22:1 ......... g Polyunsaturated, total . . . g _ _ _ _ 18:2 ......... g _ __ _ __ 18:3 ......... g _ __ __ __ 18:4 ......... g 20:4 ......... g 20:5 ......... g 22:5 ......... g 22:6 ......... g . . . Cholesterol 3 ....... mg. . . 104 1 29 143 472 Phytosterols ........ mg. . . AMINO ACIDS: Tryptophan ........ g . . . __ _ _ __ Threonine ......... g . . . __ _ __ __ Isoleucine ......... g __ _ _ _ Leucine .......... E -— — — — Lysine .......... g _ _ _ __ Methionine ........ 8 _ ._.._ __ _ Cystine .......... Z _ __ _.._ _. Phenylalanine ....... g __ ..._ __ _ Tyrosine ......... I __. _ _ _ Valine .......... g __ __ _ _ Arginine .......... g - - . _. __ _ _. Histidine .......... 8 - - > __ __ _ .— Alanine .......... 8 _ __ _ __ Aspartic acid ........ g _ __ _ __. Glutamic acid ........ g __ _ _ __ Glycine .......... B _ _ __ _ Proline .......... g _ _ _ _ Serine .......... 8’ _ _ _ _ I Nutritive vaiues shown do not app1y to shredded and grated forms. Shredded product contains approx. 25% water and grated product contains approx. 17% water. 2 Dashes denote 1ack of reiiab1e data for a constituent be1ieved to be present in measurab1e amount. 3 Va1ues based on data for Pecor'ina Romano. AH—8-1 (.1976) CHEESE, ROOUEFORT Item No. 01-039 Product is made from sheep's milk. . . . Amount in edible portion of Amount in edible portion of . . Amount in 100 grams, edible portion common measures of food 1 pound of food as purchased Nutrient: and units . . Number of Aaproximnte measure and welsh! Refuse: 0 Mean 1 standard error amp.“ 1 pkg , net wt ’ loz=289 3oz=859 A B C D E F G PROXIMATE: Water ........... g . . . 39.38 1 0.7026 15 11.16 33.47 178.63 ______ kcal . . 369 105 314 1,674 F°°d WW ' ' , u . . . 1,544 438 1,313 7.006 Protein(NX6.38) ..... g . . . 21.54 1 .2809 3 6.11 18.31 97.70 Total lipid (fat) ....... g . . . 30. 64 i .9262 8 8.69 26.04 138. 98 Carbohydrate, total ..... g . . . 2 . 00 . 57 1 . 70 9 . 07 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . 6.44 i .190 4 1.83 5.47 29.21 MINERALS: Calcium .......... mg. . . 662 i 35.0 12 188 563 3,002 Iron ........... mg. . . .56 i .20 4 .16 .48 2.54 Magnesium ........ mg. . . 30 i 1. 9 4 8 25 134 Phosphorus ........ mg. . . 392 i 17.8 11 111 333 1,779 Potassium ......... mg. . . 9'] + 10 3 26 77 411 Sodium .......... mg. . . 1,309 I 157.4 4 513. 1,538 8,205 Zinc ........... mg. . . 2.08 E .122 4 .59 1.77 9.44 VITAMINS: Ascorbic acid ........ mg. . . 0 0 0 0 Thiamin .......... mg. . . .040 2 .011 .034 .181 Riboflavin --------- mg. - - . 586 1 . 0711 8 .166 . 498 2.658 Niacin ---------- mg. - - .734 i .0776 15 .208 .624 3 329 Pantothenic 391d ------- m8. . . 1.731 1 .1834 18 .491 1.471 7.852 Vitamin 86 ........ "lg. . . .124 + .0099 26 .035 .105 .562 Folacin .......... mcg . . 49 1 7 . 8 24 14 42 222 Vitamin Bn ........ mcg . - .643 E .0563 9 .182 .547 2.917 Vitamin A --------- {RE' ' ' l— — — — IU. . . 1,047 1 297 890 4,749 LIPIDS: Fatty acids: Saturated, total ...... g . . . 19, 26 5 . 46 16 . 37 87 . 38 4:0 ......... g . . . .88 1 .25 .74 3.98 6:0 ......... g . .66 1 .19 .56 2.99 8:0 ......... g .67 1 .19 .57 3.06 10:0 ......... g 2.16 1 .61 1.84 9.81 12:0 ......... g 1.30 1 .37 1.10 5.87 14:0 ......... g 3.25 l .92 2.76 14.74 16:0 ......... g 6.57 1 1.86 5.58 29.80 18:0 ......... g 3.14 1 .89 2.67 14.25 Monounsaturated, total. . . g . . . 8_ 47 2 , 40 7 . 20 38. 44 16:1 ......... g . . . .73 l .21 .62 3.31 18:1 ......... g . ~ - 7.46 1 2.11 6.34 33.82 2021 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . l , 32 , 37 "I .12 5. 98 18:2 ......... g . . . .62 1 .18 .52 2.79 1373 --------- g - ‘ - .70 1 .20 .60 3.19 l8:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg . . . 90 1 26 76 408 Phytosterols ........ mg . . . AMINO ACIDS: . Tryptophan ........ g . . . — ~ —' — Threonine ......... g . . . -— — _' ‘— lsoleucine ......... g — —' —"‘ “‘— Leucine .......... g ~ — — .— Lysine .......... g "— — —“ *— Methionine ........ g — —" _ — Cystine .......... S — — — "— Phenylalanine ....... g . . . — — — "" Tyrosine ......... g - . . — — —-- *— Valine .......... g —-— — — — Arginine .......... E —— — — — Histidine .......... 8’ - . - -— — - “— Alanine .......... Z '— — _— .— . Aspartic acid ........ g -— —— —‘— "‘ Glutamic acid ........ z - - ~ ~— — — " Glycine .......... 3 . ~ . —~ — —“ — Proline . . .' ....... x - —‘ —‘ — ‘— Serine .......... 8 ~ — — — — 1 Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH—B-l (1976) CHEESE, SWISS ’ Item No. 01-040 Amount in edible portion of Amount in edible portion at N utrients md units Amount m 100 grams, edible portion Acommon measures 0: food 1 noun: of food as purchased xima nen wel - Mean 1 standard error Number °f ppm to mm “M Refuu. "'9'“ 1cu1'n=15g1 ioz=289 A a c D E r G PROXIMATE: Wamr ........... g . .. 37.21 1 0.2781 43 5.58 10.55 168.78 F od ........ kcal . . 376 56 107 1,704 ° "‘"EY , u. . . 1,573 236 446 7.133 Protein (NX6.38) ..... g . . . 28.43 i .4463 28 4.26 8.06 128.96 Total lipid (fat) ....... g . . . 27.45 1 .3696 41 4.12 7.78 124.51 Carbohydrate, total ..... g . . . 3.38 .51 .96 15.33 Fiber ........... g . . . 0 , 0 0 0 Am ........... g . . . 3.53 1 .0781 38 .53 1.00 16.01 MINERALS: Calcium .......... mg. . . 961 i 28.2 21 144 272 4.359 Iron ........... mg. . . .17 j; .060 6 .02 .05 .77 Magnesium ........ mg. . . 36 :1; .56 15 5 10 163 Phosphorus ........ mg. . . 605 i 19.6 15 91 171 2,742 Potassium ......... mg. . . 111 i 10.3 26 17 31 502 Sodium .......... mg. . . 260 i 22.3 14 39 74 1.179 zmc ........... mg.. . 3.90 i .304 7 .58 1.11 17.69 VITAMINS: - Ascorbic acid ........ mg. . . 0 0 O 0 Thiamin .......... mg. . . .022 1 .0038 10 .003 .006 .100 Rhoflafln ......... nu. .. .365 i .0258 16 .055 .103 1.656 thn .......... nu. . . .092 + .044 16 .014 .026 .417 Pantothenicacid ....... mg. . . .429 E .0198 15 .064 .122 1.946 Vitamin 36 ........ mg. . . .083 1 .0052 41 .012 .024 .376 Folacin .......... mtg . . 6 + .3 26 1 2 29 Vitamin 812 ........ mtg . . 1.676 E .2169 14 .251 .475 1 143602 . . RE. . . 253 + 19.3 8 38 72 , V'“"“"A """"" 1w. . . 845 i 52.2 13 127 240 3.833 LIPIDS: Fatty acids: Saturated, total ...... g . . . 17.78 2.67 5.04 80.64 *0 --------- K - - - 1.10 + .182 3 .16 .31 5.00 5:0 --------- g - .49 T .16 3 .07 .14 2.21 310 --------- x .29 17 .054 10 .04 .08 1.31 1010 --------- 8 .62 I .076 11 .09 .18 2.83 1Z0 ......... g .52 I .092 11 .08 .15 2.36 1&0 ......... g 3.06 I .0924 11 .46 .87 13.89 1&0 --------- E 7.79 I .259 11 1.17 2.21 35.34 1&0 --------- 8 . - - 3.25 I .350 11 .49 .92 14.73 Monounsaturated, total. . . g . . . 7_27 _ 1.09 2.06 33.00 15” --------- g . . . .88 + .063 10 .13 .25 3.99 18H ......... g . . . 6.02 :- .253 11 .90 1.71 27.29 20:1 ......... g . . . ' 22:1 ......... 3 . . . Polyunsaturated, total . . . g . . . .97 .15 .28 4-41 18:2 ......... g . . . .62 + .074 11 .09 .18 2.81 13:3 ......... g . . . .35 1 .087 10 .05 .10 1.60 18:4 ......... g . . . ' 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 92 + 3.8 10 14 26 416 Phytosterols ........ mg. . . _ AMINOACIDS: Tryptophan ........ g . . . , 401 . 060 .114 1 .819 Threonine ......... g . . . 1.038 .156 .294 4.710 isoleucine ......... g . . . 1.537 .231 .436 6.973 Leucine .......... g . . . 2.959 .444 -839 13-421 Lyfine .......... g . . . 2.585 .388 .733 11.723 Methionine ........ g . . . .784 .118 .222 3.557 Cynhe .......... x . . . .290 .043 .082 1.314 Phenylalanine ....... g . . . 1,662 .249 .471 7.539 Tyrosine ......... g . . . 1.693 .254 .480 7.681 Vlfifle ---------- 8 - . . 2.139 .321 .606 9.702 Nfinme .......... 8 . .. .927 .139 .263 4.204 HBfidm: .......... g . . . 1.065 .160 .302 4.831 Alanine .......... 8 . . . .914 .137 .259 4.144 Asparticacid ........ g . . . 1,569 .235 .445 7.115 Giutamicacid ........ g . . . 5.704 .856 1.617 25.873 Glycine .......... g - - . .508 .076 .144 2-304 Praline .......... g - . - 3.690 -553 1-045 15~736 fixme .......... x 1.640 .246 .465 7.438 1 Based on specific gravity. AH-8-1 (1976) CHEESE, TILSIT, made with whole milk item No. 01-041 . . . Amount in edible portion of Amount in edible portion of n1 ad. lo mon N utrienu an d units Amount: 009nm. b po Anomrnon :easum o: 11:11::dm 1 pound of foodaspurelmod mxlml mum-n W. - Munimndml moi ”gait.“ PF 1 pkg,” net wt. Refine-0 1 oz = 28 g 6 02 = 170 9 A B C D E F G PROXIMATE: Water ........... g . . . 42.86 1 1.003 18 12.15 72.86 194.41 F 0d ........ kw! - ~ 340 96 578 1,542 0 energy U- . . 1,422 403 2.418 5,452 Protein(NX6.38) ..... g . . . 24.41 1 .8200 4 5.92 41.50 110.72 Totallipid(fat) ....... g . . . 25.98 + 1.014 15 7.36 44.17 117.84 Carbohydrate, total ..... g . . . 1.88 _ .53 3.20 8.53 Fiber ........... g . . . 0 O 0 0 45h ----------- 8 . . . 4.87 i .0745 10 1.38 8.28 22.09 MINERALS: Calcium .......... mg. . . 700 2 198 1.190 3.175 Iron ........... mg. . . .23 1 .06 .39 1. Magnesium ........ mg. . . 13 1 4 22 59 Phosphorus ........ mg. . . 500 1 142 850 2,268 Potassium ......... mg. . . 64 2 18 110 293 Sodium .......... mg. . . 753 2 213 1,280 3,416 Zinc ........... mg. . . 3.50 1 .99 5.95 15.88 ViTAMINS: Ascorbicacid ........ mg. . . o 0 0 0 Thiamm ---------- "'8— - - .061 + .0093 4 .017 .104 .277 RibOflWin --------- mg. - . .359 I .0170 4 .102 .610 1.628 Niadn ---------- "18- - . .205 1: .0259 4 .058 .348 .930 Pantothenic acid ....... mg. . . .346 T .0254 4 .098 .588 1.569 Vitamin 85 ........ mg. . 1—— _ —— — '— Folacin .......... mtg . . — — -— — Vitamin B12 ........ mcg . . 2.100 2 .595 3.570 9.526 VitaminA ......... RE' ‘ ' ”'— — '— — IU. . . 1,045 1 296 1.776 4,740 LIPIDS: Fattyacids: Saturated,total ...... g . . - 16.78 4.76 28.52 76.09 420 ......... g . . . .88 1 .25 1.49 3.98 6:0 ......... g . . . .54 1 .15 .91 2.43 &0 ......... g .38 1 .11 .65 1.73 1&0 ......... g .75 1 .21 1.27 3.39 120 ......... g 1.07 1 .30 1.82 4.87 14m --------- E 2.61 1 .74 4.43 11.83 1&0 --------- E . . . 7.68 1 2.18 13.05 34.82 18:0 ......... g . . . 2_]g 1 .52 3.72 9.94 Monounsaturated, total. . . g . . . 7.14 2.02 12.13 32.37 16d ......... g . . . .67 1 .19 1.14 3.03 18d ......... g .- . 6.07 1 72 10.32 27 55 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . .72 .20 1.23 3.27 18fi ......... g . . . .40 1 .11 .68 1.80 18:3 ......... g . . . _32 'l .09 .55 1.47 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 102 1 29 173 463 Phytosterols ........ mg. . . AMINOAC1DS: Trypmphan ........ g . . . .352 .100 .598 1.597 Threonine ......... g . . . .899 .255 1.528 4.078 Isoleucine ......... g . . . 1.484 .421 2.524 6.734 Leucine' .......... g . . . 2.548 .722 4.332 11.558 Lysine .......... Z . . . 2.039 -578 3-467 9-250 Mnhbnhe ........ g . . . .754 .214 1-281 3-419 Cystine .......... 8 - - - ——- -—— — — Phenylalanine ....... g . . . 1.358 .385 2.309 6 161 Tyrosine ......... g . . . 1.458 .413 2.478 6 612 Valine' .......... g . . . 1.752 .497 2.979 7 949 Arginine .......... g . . . .849 .241 1.444 3.853 Histidine .......... g . . . .704 .200 1.197 3.193 Alanine. . .. ....... g . . . .811 .230 1.379 3 679 Asparticacid ........ g . . . 1.793 .510 3.057 8 157 Glutamicacid ........ g . . . 5.490 1.557 9.334 24 904 Glycine .......... g . . . .497 .141 .846 2 256 Praline .......... g . . . 2359 .842 5.047 13.467 Serine .......... g . . . 1.393 .395 2.368 6.317 ‘ Dashes denote 1ack of re11’ab1‘e data for a constituent be1ieved to be present in measurabie amount. 'AH-8-1 (1976) CHEESE, AMERICAN, PASTEURIZED PROCESS Item No. 01-042 . . . Amoum in edible portion of Amoum in edible portion of . . Amount III 100 grams, edible portion common measures of food 1 pound of food as purehmod Nmnenu Md um“ N be 1‘ Approximate mature and woight . ‘ 3.1“”:0 Moan .t standard error :"J'pgf 1 cu in = 17.5 g1 1 oz = 28 g A B C D E F G "SIZILIIIIIIIEI ,,,,,,,,, g _ , . 39.16 1 0.0413 274 6.85 11.10 177.63 1.1.1 375 66 106 1 ,703 F°°denerzv """" {1.}. j j 1,571 275 445 7.1217) 47 : N 6.38 j _ , . . , . . 22.15 1 .2469 31 3.88 6.28 . 1:31:11“; . .I ..... g . , , 31.25 1 .0635 262 5.47 8.86 141.75 II I I ‘I 28 45 7 26 Carbohydrate, total ..... g . . . 5-60 0- 0. OI F'b ........... . . . AIsheII ........... Z . , . 5.84 1 .134 16 1.02 1.66 26.49 MINERALS: cmdum .......... nu. .. 616 i 17-6 I7 108 174 2.792 Iron ........... mg. . . -39 1 ~053 6 4107 6IIIII 101-77 M ' ........ . . . 22 1 .84 11 06:6";sz ........ I: , . 745 1 39.3 12 130 211 3,379 Potassium ......... mg. . . 162 _+_ 24.0 12 28 46 735 50.11.... .......... mg. _ , 1,430 1 65.79 13 250 406 6,488 21... ........... mg, , , 2.99 1 .297 6 .52 .85 13.56 VITAMINS: ' ~11 ........ . . . o o 0 0 41:31:33? ........ Z: . , .027 + .0031 14 .005 .008 .122 121116111111. ......... mg. , , .353 I .0105 12 .062 .100 1.601 111.61.. mg .069 I .012 19 .012 .020 .313 1.1116111611166616 I I I I I I ”I ‘I I .482 ' 1 .084 .333 2.1333 Vitan1in86 ........ mg. . . 8.071 $ .3045 g: 1.012 2. - 35- 1II/I1I1I1I1I1III1181I2I I I I I I I I :2: I I .696 T I0808 9 .122 .197 3.157 RE. .. 290 T 15.1 18 51 82 1.315 Vim“ """"" {111. , . 1,210 1 85.07 18 212 343 5,437 LIPIDS: Fattyacids: Salurated,total ...... g . . . 19.69 3.45 5.58 89.3; 40 ......... g 1.04 1 .18 .30 4. 6:0 ......... g . .36 1 .06 .10 1.62 8:0 ......... g .38 + .025 6 1.07 .11 1.70 10:0 ......... g .64 T .084 6 .11 .18 2.91 120 ......... g .48 T .050 7 .08 .14 2.20 14:0 ......... g 3.21 I .134 7 .56 .91 14.56 16:0 ......... g 9.10 T .121 7 1.59 2.58 41.30 18:0 ......... g 3.80 1 .132 7 .66 1.08 17.22 Monounsaturated, total. . . g 8. 95 II . 57 2 . 54 40 . 60 16:1 ......... g . . . 1.03 1 .0435 7 .18 .29 4.66 18:1 ......... g . . . 7.51 1 .152 7 1.31 2.13 34.07 20:1 ......... g . . . 22:1. . ; ...... g . . . Polyunsaturated,zotal . . . g . . . .2? + 040 7.1; Ii? 121.9: 18:2 ......... g . . . . __ . - - 18:3 ......... g . . . .38 1 .027 6 .07 11 1.74 18:4 ......... g . . . 20:4 ......... g 20:5 ......... g 22:5 ......... g 22:6. .- ....... g . . . Cholesterol ........ mg. . . 94 1 5.1 7 17 27 428 Phytosterols ........ mg. . . . AMTIIIOSEIEII g . 323 .057 .092 1 .465 1.15.1.1... : : : : : : :: g 1:: .119 .126 .2114 3.2611 lsoleucine . .I ....... g . . . 1.024 .179 .290 4.646 Leucine g . . . 1.958 .343 .555 8.882 1.1... """"" g . . . 2.198 .385 .623 9.968 11111116111116 I I I I I I I I g . . . .573 . .100 .162 2.598 c .1111. '''' g . . . .142 .025 .040 .646 P1I1I I~ IIIIIIIII 1 125 .197 .319 5.102 eny-lalanme ....... g . . . 1.212 212 344 5.496 513:”. I I I I I I I I I i I I I 1I326 .232 .376 6.016 41.11.1116 1; . . . .927 .162 .263 4.205 HistidineI I I I I I II I I g . . . .903 .158 .256 4.094 111.111... IIIIII g . . . .555 .097 .157 2.520 As 611162.616 I I I I I I g . . . 1 361 .238 .386 6.173 I - ~ IIIIIIII I .804 1.303 20.850 Glutam1caCId ........ 8 1 - - 4.597 Glycine g 4 - - .365 .064 .103 .II.654 Praline I I I I I I I I I I g . . . 2.253 .394 .639 10.220 56111.6 .......... g 1 .069 .187 .303 4.850 1 Based on specific gravity. AH-8-1 (1976) CHEESE, PIMENTO, PASTEURIZED PROCESS Item No. 01-043 . . . Amount in edible portion of Amount in edible portion of N t . d ’ts Amount m 100 grams, edible portion common measures of food 1 pound of food as purchased u "ems an unl Number of Approximate measure and weight 3.11“”;0 Mean 1 standard error “MP1" . 1 cu 1n = 17.5 g 1 02 = 28 g A B C D E F G PROXIMATE: Water ........... g . . . 39.08 6.84 11.08 1 ;77.27 kcal . . 375 66 106 , 03 ”New” ' ' ' j ' ' "11.1. . . 1,571 275 445 7.127 Protein(NX 6.38) ..... g . . . 22.13 3.87 6.27 100.38 Tomlnwd(fifl ....... g . .. 31.20 5.46 8-84 141-52 Carbohydrate, total ..... g . . . 1 . 73 - 30 - 49 7 - 85 Fiber ........... g . . . Trace , Trace Trace Trace Am ........... g . .. 5.84 1.02 1.66 26.49 MINERALS: Calcium .......... mg. . . 614 108 174 2,787 Iron ........... mg. . . .42 -07 .12 1-90 Magnesium ........ mg, . . 22 4 6 101 Phosphorus ........ mg . . . 744 130 211 3 , 374 Potassium ......... mg. . . 162 28 46 733 Somum .......... mg.. . 1,428 250 405 6,475 Zinc ........... mg. . . 2.98 .52 .84 13-52 VITAMINS: Ascorbic acid ........ mg . . . 1— — — — Thiamin .......... mg. . . .027 .005 .008 .122 RmoflaWn ......... mg. .. .354 .062 ~100 1-605 thn .......... nu. .. .078 .014 .022 .354 Pantothenic acid ....... mg . . . . 485 . 085 .137 2 . 200 VhamhiB6 ........ mg. .. .071 .012 .020 .322 Folacin .......... mcg . . 8 1 2 35 Vitamin B12 ........ mcg . . .695 -122 -197 3-153 . . RE. . . — — __ — VitamInA --------- {,u. . . 1,252 221 358 5.724 LIPIDS: Fatty acids: Snummdnoml ...... g .. . 19.66 3.44 5.57 89.19 4: ......... g . .. 1.04 .18 .30 4.72 &0 ......... g . .. .36 .06 .10 1.61 &0 ......... g .37 .07 .11 1.70 10:0 ......... g ,64 .11 .18 2.91 120 ......... g .48 .08 .14 2.19 14:0 ......... g 3.21 .56 .91 14.54 1&0 ......... g 9.09 1.59 2.58 41.23 1&0 ......... g 3,79 .66 1.07 17.19 Monounsaturated, total . . . g 8. 94 1 . 56 2 . 53 40. 54 16:1 ......... g 1.03 .18 .29 4.65 18:1 ......... g 7.50 1.31 2.13 34.02 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . .99 .17 . 28 4 . 48 1&2 ......... g . .. .61 .11 .17 2.75 1&3 ......... g . .. .38 .07 .11 1.73 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g 22:5 ......... g 22:6 ......... g . . . Cholesterol ........ mg. . . 94 16 27 427 Phytosterols ........ mg . . . AMINO ACIDS: Tryptophan ........ g . . . , 323 . O56 . 091 1. 463 Threonine ......... g . . . _718 .126 .204 3.257 lsoleucme ......... g . . . ]_023 ,179 .290 4.641 Leudne .......... 8 1.956 .342 .555 8.874 Lyflne .......... g .- - 2,196 .384 .622 9.959 Methionine ........ g - . ~ .572 .100 .162 2.596 Cystine .......... g . . . .142 . 025 . 040 . 645 Phenylalanine ....... g . . . ]_ 124 .197 .319 5.098 Tyrofine --------- 3 -- - 1.211 .212 .343 5.491 Valine .......... g . . . 1.325 .232 .376 6-010 Arginine .......... E - - - .926 .162 .263 4.201 Hkfidme .......... g . . . _902 . .158 .256 4.091 Alanine .......... g . . . .555 .097 .157 2-517 Aspartic acid ........ g - ~ - 1 . 360 . 238 . 385 6.168 Qummkadd ........ g - -- 4.592 .804 1.302 20.832 Glycine .......... g . . . _364 .064 .103 1.652 mnnne .......... g 2,251 .394 .638 10.211 Serine .......... g 1 , 068 .187 . 303 4 . 846 1 Dashes denote 1ack of re1iab1e data for a constituent beiieved to be present in measurabie amount. AH-8-1 (1976) CHEESE, SWISS, PASTEURIZED PROCESS Item No. 01-044 Nutrients and units Amount in 100 wants, edible portion Amount in edible portion of common measures of food Amount in edible portion of V 1 pound of food as purchased A roxirnate m n on ‘ - Mean 1 standard error Nana", pp “w d WII'M Refuse. 0 1cuin=17.9*gl ioz=289 A a c D E F G PROXIMATE: Water ........... g . . , 42.31 1 0.3554 10 7.57 12.00 191.92 km! _ ‘ 334 60 95 1.513 F°°d energy ‘ ' ' ' ' ’ ' k]. , _ 1,396 250 396 6,332 Protein (NX 6.38) ,,,,, g . . . 24.73 i .2106 9 4.43 7.01 112.18 Tomlfimd(h0 ....... g . . _ 25.01 1 .2943 10 4.48 7.09 113.44 Carbohydrate, total ..... g . . . 2- 10 - 38 - 60 9 . 53 Fiber ........... g . . . 0 0 0 0 Ash ........... g 5.85 _ .160 8 1.05 1.66 26.54 MINERALS: Calcium .......... mg. . . 772 t 32.9 6 138 219 3,501 Iran2 .......... mg. . . .61 .11 .17 2.77 Magnesium ........ mg. . _ 29 i .93 6 5 8 132 Phosphorus ........ mg. . . 762 i 59.5 7 136 216 3,454 Potassium ......... mg. . . 215 i 14- 5 6 39 61 978 Sodium .......... mg. , . 1,370 i 64. 66 6 245 388 6 .216 Zinc3 .......... mg. . . 3.61 65 1.02 16.38 VITAMINS: Ascorbic acid ........ mg . . . 0 0 0 Thiamin .......... mg. . . . 014 i . 0005 6 . 003 . 004 . 064 Riboflavin ......... mg. . . . 276 i . 0203 8 . 049 . 078 1. 252 Niacin .......... mg. . , .038 1 .0069 7 .007 .011 .172 Pantothenic acid ....... mg. . . . 260 1 . 047 . 074 1 .179 Vitamin 36 ........ mg. . . . 036 1 . 0036 7 006 . 010 .163 Folacin .......... meg . . u— ‘— — — Vitamin B12 ........ meg . , 1.226 1 .2380 7 .219 .348 5.561 Vitamin A RE. . . 229 i 5.64 6 41 65 1,039 """""" {1U . . . 808 i 21.8 6 145 229 3.665 LIPIDS: Fatty acids: Saturated, total ...... g . . . 16 . 04 2 . 87 4 . 55 72 . 78 4:0 ......... g . . .82 1 .020 5 .15 .23 3.70 6:0 ......... g . .49 j; .014 5 .09 .14 2.22 8:0 ......... g .28 i .014 11 05 .08 1.25 10:0 ......... g .57 + .032 12 .10 .16 2.59 12:0 ......... g .57 E .072 12 .10 .16 2.57 14:0 ......... g 2.79 i .0580 12 .50 .79 12.67 1610 --------- x 7.19 i .210 12 1.29 2.04 32.61 1810 --------- g 2.60 + .0846 12 .47 .74 11.80 Monounsaturated, total. . . g 7. 05 _ 1 . 26 2 . 00 31 . 96 1551 --------- Z .68 i .064 12 .12 .19 3.07 Ian ......... g 5.90 i .122 12 1.06 1.67 26.75 20:1 ......... g 22:1 ......... g Polyunsaturated, total . . . g . 62 . 11 .18 2 . 82 18:2 ......... g .34 i .033 12 .06 .10 1.55 1333 --------- E .28 i .027 11 05 08 1.27 18:4 ......... g 20:4 ......... g 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol 5 ....... mg. . . 85 15 24 385 Phytosterols ........ mg . . . AMINO ACIDS: Tryptophan ........ g . . 360 . 065 .102 1 . 635 Threonine ......... g . . 802 .144 . 227 3.640 lsoleucine ......... g 1.143 .205 . 324 5.187 Leucine .......... 8 2.186 .391 .620 9.916 Lysine .......... X 2. 454 . 439 . 696 11 .130 Methionine ........ 3 . . 640 .114 .181 2 . 901 Cystine .......... g . .159 .028 .045 . 721 Phenylalanine ....... X 1. 256 . 225 . 356 5. 697 Tyrosine ......... g 1 . 353 . 242 . 384 6.136 VdMe' .......... g 1.481 2265 .420 6.716 Arginine .......... g 1.035 .185 .293 4.694 Histidine .......... 3 1.008 .180 . 286 4.571 Alanine .......... 8 .620 .111 .176 2.813 Aspartic acid ........ g 1. 519 . 272 . 431 6. 892 Glutamicacid ........ g 5.132 .919 1.455 23.279 Glycine .......... K . 407 . 073 .115 1 . 846 Proline .......... g 2.516 .450 .713 11.411 Serine .......... 8 1.194 .214 .338 5.415 1 Based on specific gravity. 2 Values based on iron content of pasteurized process Swiss cheese food. 3 Vaiues based on zinc content of Swiss cheese. “ Dashes denote 1ack of re1iab1e data for a constituent 5 Va1ues based on cholestero1 content of Swiss cheese. be1ieved to be present in measurable amount. AH-8-1 (1976) CHEESE FOOD, AMERICAN, COLD PACK ”9'" "0- 01-045 . . . Amount in edible portion of Amount in edible portion of "mien” ma mm \ Amount In 100 grams, edible portion Aoomnion‘reneuuras °21°8dm 1 poude of food as purchased xuna manner! we» ~ Mean 2 standard error "afirgo' ppm 1 pkg,' net wt , Refuse. 1 oz = 28 g 8 oz = 227 g A B C D E F G PROXIMATE: Wamr ........... g . .. 43.12 1 0.1685 5 12.22 97.88 195.59 Food ........ kcal . . 331 94 752 1 .502 .1 "my , u . . . 1 .386 393 3 .146 6,286 " Protein(NX 6,38) ..... g . . . 19.66 i 1.241 5 5.57 44.63 89.18 Toulnmd(nn) ....... g . .. 24.46 1 .2421 5 6.93 55.52 110.95 Carbohydrate, total ..... g . . . 8. 32 2. 36 18. 89 37. 74 Fiber ........... g . . . 0 0 0 0 Am ........... g . .. 4.44 i .103 5 1.26 10.08 20.14 MINERALS: cmdum .......... mg.. . 497 i 6.85 5 141 1,129 2,255 ironl .......... mg. . . .84 ' .24 1.91 3.81 MaBnesium ........ mg. . . 30 1 8 67 135 Phosphorus ........ mg. . . 400 1 113 908 1 .814 Potassium ......... mg. . . 363 1 103 824 1 ,647 Sodium .......... mg. . . 966 1 274 2 ,193 4,382 Zincz ........... mg. . . 3.01 .85 6.83 13.65 VITAMINS: Ascorbic acid ........ mg. . . 0 0 0 0 Thiamin 3 ......... mg . . . . 030 . 009 . 068 .136 - Rmoflafin ......... um. .. .446 i .0417 8 .126 1.012 2.023 Niacin .......... mg. . . .074 i .013 20 .021 .168 .336 Pantothenic acid ....... mg . . . . 977 32 . 277 2 . 218 4 . 432 Vitamin 36 ........ mg. . . .141 i .0050 26 .040 . 320 .640 Folacin .......... meg . . 5 .3 21 2 12- 24 Vitamin B12 ........ mtg . . 1. 280 1 . 363 2.906 5.806 . Vitamin A ......... {RE' ' ' L— — — — IU. .. 705 1 27.3 5 200 1,600 3,198 LIPIDS: Fatty acids: 5 SfludeJOHI ------ g .. . 15.36 4.35 34.86 69.65 4:0 ......... g . . . .79 .22 1.80 3.60 ea ......... g .47 .13 1.07 2.13 &0 --------- 5 .36 .10 .81 1.63 1&0 ......... g .59 .17 1.34 2.68 110 ......... g .73 .21 1.65 3.30 1&0 --------- Z 2.51 .71 5.70 11.40 1&0 ......... g 6.81 1.93 15.45 30.88 1&0 --------- I 2.80 .80 6.37 12.72 Monounsaturated, total. . . g 7 , 16 2 . 03 16 . 26 32 . 50 1&1 ......... g .65 .18 1.47 2 93 18A ......... g 6.02 1 70 13.65 27 28 20:1 ......... g 22:1 ......... g . . . Polyunsaturated, total . . . g . . . . 72 . 20 1 . 63 3 . 26 18:2 ......... g . . . .46 .13 1.05 2.09 18:3 ......... g . . . .26 .07 .58 1.17 1&4 ......... g . .. 20:4 ......... g 20:5 ......... g 225 ......... ~ g 22:6 ......... g . . . Cholesterol 6 ........ mg. . . 64 18 144 288 . Phytosterols ........ mg. . . AMINO ACIDS: Tryptophan ........ g . . . -— —“ — — Threonine ......... g . . . — "" ‘— ‘- lsoleucine ......... g —— —' " — Leucine- .......... 8 ‘— — — — ' Lysine .......... g —‘ -' __ — Methionine ........ g — '- — —' Cystine .......... l — — — ’— Phenylalanine ....... g -- — ‘— — Tyrosine ......... g -— —— " '— Valine ' .......... g — —’ —* — Arginine ......... '. g - . - — —— —‘- '— Histidine .......... 8 - - - — “— — — Alanine .......... x — — — ‘— Aspartic acid ........ g — "— — — Glutamic acid ........ K —" — — — Glycine .......... K — — "_ —' Praline .......... K """ — — '— Serine .......... 8 ‘— — — — 1 Va1ues based on iron content of pasteurized process American Cheese food. 2 Va1ues based on zinc content of pasteurized process American cheese food. 3 Va1ues based on thiamin content of pasteurized process American cheese food. “ Dashes denote 1ack of re1iab1e data for a constituent be1ieved to be present in measurab1e amount. 5 Va1ues based on data for fat extracted from pasteurized process American cheese spread. ‘ Vaiues based on cho1estero1 content of pasteurized process American cheese food. AH—8-1 (1976) CHEESE FOOD, AMERICAN, PASTEURIZED PROCESS Item No. 01-046 Nutrients aid units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Reluse: 0 Mean 1 standard error Namho' 1 pkg ’ net wt , 1 oz = 28 gl 8 oz = 227 g A B C D E F G PROXIMATE: Water ........... g . . . 43.15 : 0.1373 38 12.23 97.95 195.73 km! . . 323 93 745 1 .489 Fwdenerzv' ' ' j ' ' ' ' u. . _ 1,373 389 3,113 6,230 Protein (NX6.38) ,,,,, g . , .. 19.61 i .4541 27 5.56 44.52 88.95 Total lipid (fat) ....... g . . . 24.60 i .2121 41 6.97 55.84 111.59 Carbohydrate, total ..... g . . . 7 - 29 2 1 07 16 - 55 33 - 07 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . 5.35 .0885 27 1.52 12.14 24.27 MINERALS: — Calcium .......... mg. . . 574 1 7.73 22 163 1,303 2,605 Iron ........... mg. . . .84 i .13 5 .24 1.91 3.81 Magnesium ........ mg . . . 31 i 2 . 5 9 9 69 139 Phosphorus ........ mg . . . 459 i 12 - 4 9 130 1 3042 2 s 082 Potassium ......... mg. , , 279 i 36.1 9 79 633 1 ,266 Somum .......... ng. . . 1.189 1_ 88-85 9 337 2.700 5.395 Zinc ........... mg. . . 2.99 i .340 4 .85 6.79 13.56 VITAMINS: Ascorbic acid ........ mg. , . 0 0 0 O Thiamin .......... mg. . . . 029 . 008 . 066 .132 Riboflavin ......... mg. . . . 442 i . 0243 18 .125 1 . 003 2 . 005 Niacin .......... mg. . . .140 i .0085 11 .040 .318 .635 Pantothenic acid ....... mg. . . . 558 1 .124 6 .158 1. 267 2 . 531 Vitamin 36 ........ mg. . . 2— — _ _ Folacin .......... meg . . — _ _ — Vitamian ........ meg . . 1.118 1 .1086 5 .317 2.538 5.071 Vitamin A ......... {RE' ‘ ‘ _— — #— — IU. . . 913 _+_ 23.0 17 259 2,073 4.141 LIPIDS: Fatty acids: 3 Saturated, total ...... g . . . 15 . 44 4. 38 35 . 06 70. 05 4:0 ......... g .80 .23 1.81 3.62 6:0 ......... g .47 .13 1.07 2.14 8:0 ......... g .36 .10 .82 1.64 10:0 ......... g .59 .17 1.35 2.70 120 ......... g .73 .21 1.66 3.32 14:0 ......... g 2.53 .72 5.74 11.46 16:0 ......... g 6.85 1.94 15.54 31.05 18:0 ......... g 2.82 .80 6.40 12.80 Monounsaturated, total. . . g 7 . 21 2 . 04 16 . 36 32 . 69 1&1 ......... g .65 .18 1.47 2.95 18:1 ......... g 6.05 1.72 13.73 27.44 20:1 ......... g 22:1 ......... g , . . Polyunsaturated, total . . . g . . , 72 . 20 1 .64 3. 28 18:2 ......... g .. . .46 .13 1.05 2.10 18:3 ......... g . . . .26 .07 .59 1.18 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg . . . 64 + 4 . 5 4 18 145 290 Phytosterols ........ mg. . . — AMINO ACIDS: Tryptophan ........ g . . . —“- — — .— Threonine ......... g . . . — '_ _- — lsoleucine ......... g — — _" — Leucine .......... g . . . —— —— '— ‘— LYsine .......... K - . . --- ‘— — I ‘— Methionine ........ g . . . -— —‘ —' —" Cystine .......... g . . . — -— “— — Phenylalanine ....... g . . . — “‘— “" ~— Tyrosine ......... g — — — ‘— Valine .......... g ——- ‘— — — Arginine .......... g . - . —- '— — '— Histidine .......... x - - - — ‘_ — — Alanine .......... g - - . — —‘ _ _ Aspartic acid ........ g . . . — —— — — Glutamic acid ........ g . . . — —— — '— Glycine .......... B . . . — —‘ — “'— Proline .......... g . . . —— —— — "— Serine .......... 8 . . . — ‘— — — 1 1 cu in of cheese weighs 17.5 9 based on specific gravity. 2 Dashes denote 1ack of re1iab1e data for a constituent believed to be present in measurab1e amount. 3 Vaiues based on data for fat extracted from pasteurized process American cheese spread. AH-8-1 (1976) CHEESE FOOD, SWISS, PASTEURIZED PROCESS Item No. 01-047 Nutrient: and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate mum and weight Refuse: 0 Mean 1'. mndard error Number of ‘| k net wt “”9” 1 oz = 28 g 8 329$ 227 g ’ A e c D E F G PROXIMATE: Water ........... g . , . 43.67 1 0.1383 10 12.38 99.13 198.09 ' kcal . . 323 92 734 1,466 F°°d "WY """" u . . . 1,353 383 3,070 6,135 Protein(NX6.38) ..... g . , , 21.92 i .6950 10 6.21 49.76 99.43 Total lipid (fat) ....... g _ . . 24.14 1 . 2486 10 6. 84 54. 80 109. 50 Carbohydrate, total ..... g . . . 4. 50 1.28 10. 22 20.41 Fm" ........... g .. . 0 0 0 0 Ash ........... g . . . 5.77 i .0667 10 1.64 13.10 26.17 MINERALS: Calcium .......... mg. . . 723 i 31. 5 10 205 1 .642 3,281 Iron ........... mg. . . .60 1 .17 1. 6 2. Magnesium ........ mg 28 1 8 54 127 Phosphorus ........ mg 526 1 149 1 ,194 2 , 386 Potassium ......... mg. . . 284 1 81 645 1 .288 Sodium .......... mg. . . 1,552 1 440 3,523 7,040 Zinc 1 .......... mg. . , 3.55 1.01 8.06 16.10 VITAMINS: Ascorbic acid ........ mg . . . 0 0 0 0 Thhnnn’ ......... "g. . . .014 .004 .032 064 Riboflavin . . . . . ..... mg. . , .400 i .0229 10 113 .908 1.814 Niacin .......... mg, . , .104 1 .0043 7 .029 .236 .472 Pantothenic acid ....... mg . . . - 500 1 .142 1 .135 2 . 268 Vitamin 36 ........ mg. . . V 3— "— — — Folacin .......... mtg . . —- '— ”— — Vitamin B12 ........ mcg . . 2. 300 1 652 5.221 10.433 . . RE. . . — ‘— — “'— V'“""“ A """"" :u. . . 856 i 58.1 10 243 1,943 3,883 LIPIDS: Fatty acids: Saturated, total ...... g . . . — — — — 4:0 ......... g — — -—- -- 6:0 ......... g — —‘ — _ 8:0 ......... g -—- — — — 10:0 ......... g —- — — — 12:0 ......... g —— '— — — 14:0 ......... g — — —— ‘ — 16:0 ......... g —- — — — 18:0 ......... g — "— - — Monounsaturated, total. . . g —- "— — — 16:1 ......... g -— —— — —— 18:1 ......... g —— —- — —— 20:1 ......... g 22:1 ......... g Polyunsaturated, total . . . g —- —— ‘— — 18:2 ......... g —- "‘ “— — 18:3 ......... g —— —‘ _' ”— 18:4 ......... g 20:4 ......... g 20:5 ......... g 22:5 ......... g 22:6 ......... g Cholesterol " ....... mg 82 23 186 371 Phytosterols ........ mg. . . AMINO ACIDS: Tryptophan ........ g — — — — Threonine ......... g . —— —— ——- — Isoleucine ......... g — _. .__ .— Leucine .......... 5 . -—— -— — —— Lysine .......... s — — —- — Methionine ........ g — —— — — Cystine .......... g - —— —— —— — Phenylalanine ....... g . _ —— —— — Tyrosine ......... g — —— —— — Valine ‘ .......... g —— —— —— — Arginine .......... 3 - — — —— ——-— Histidine .......... g - —— — — —— Alanine . . . - ....... g . — — — ——- Aspartic acid ........ g . — — — —- Glutamic acid ........ 8 - — —— —— —- Glycine .......... g . —— __ _. _ Praline .......... I — —- —— — Serine .......... x —- _ — - 1 Vaiues based on zinc content of Swiss cheese. 2 Va1ues based on thiamin content of pasteurized process Swiss cheese. 3 Dashes denote 1ack of reiiabie data for a constituent beiieved to be present in measurabie amount. “ Vaiues based on choiesteroi content of Swiss cheese. AH-S-i (1976) CHEESE SPREAD, AMERICAN, PASTEURIZED PROCESS Item No. 01-048 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate mum and weight Refuu:0 f Meentmnderd error N:""'::I:‘° l 1 jar, net wt, A B c 102E289 502F1429 G PROXIMATE: Water ........... g . . . 47.65 1 0.5173 31 13.51 67.66 216.14 kcal . . 290 82 412 1,318 Food energy ------- U- . . 1,216 '345 1,726 5,514 Protein(NX6.38) ..... g . . . 16.41 1 .4491 23 4.65 23.30 74.44 Total lipid (fat) ....... g . . . 21.23 1 .3820 28 6.02 30.15 96.30 Carbohydrate, total ..... g . . . 8.73 2.48 12.40 39.60 Fiber ...... - ..... g . . . 0 0 0 0 Ash ........... g . . . 5.98 1 .109 19 1.70 8.49 27.12 MINERALS: Calcium .......... mg . . 562 1 14.1 9 159 798 2,549 Iron ........... mg. . . .33 1 .028 4 .09 .47 1.50 Magnesium mg 29 1 2 . 8 4 8 40 129 Phosphorus . . mg 712 1 33.3 4 202 1,011 3,229 Potassium ......... mg. . . 242 1 67.0 4 69 343 1,097 Sodium .......... mg. . . 1,345 1 51.00 9 381 1,910 6,102 Zinc ........... mg. . . 2.59 1 .170 5 .73 3.68 11.75 VITAMINS: Ascorbic acid ........ mg. . . 0 0 0 0 Thiamin .......... mg. . . .048 1 .0022 9 .014 .068 .218 Riboflavin ......... mg. . . .431 1 .0228 11 .122 .612 1.955 Niacin .......... mg. .. . .131 1 .0107 32 .037 .186 .594 Pantothenicacid ....... mg. . . .686 15 .194 .974 3.112 Vitamin B6 ........ mg. . . .117 1 .0037 24 .033 .166 .531 Folacin .......... mcg . . 7 1 .6 3 10 32 Vitamin 312 ........ meg . . .400 1 .113 .568 1.814 VitaminA ......... {RE' ' ' 2— — — — IU. . . 788 223 1.119 3.574 UPIDS: Fatty acids: Saturated,total ...... g . . . 13.33 3.78 18.92 60.45 4:0 ......... g . . . .69 .20 .98 3.12 620 ......... g .41 .12 .58 1.85 8:0 ......... g . .31 1 .09 .44 1.41 10:0 ......... g . .51 2 .14 .73 2.33 12:0 ......... g .63 + .044 4 .18 .90 2.87 14:0 ......... g 2.18 E .0771 4 .62 3.10 9.90 16:0 ......... g 5.91 + .137 4 1.68 8.39 26.80 18:0 ......... g . . . 2.43 1 .108 4 .69 3.46 11.04 Monounsaturated, total. . . g . . . 6.22 1.76 8.83 28.21 1631 --------- 8 . . . .56 + .044 4 .16 .80 2.54 18:1 ......... g . . . 5.22 1 .179 4 1.48 7.41 23.68 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . .62 .18 .89 2.33 18:2 ......... g . . . .40 + .040 4 .11 .57 1.82 13:3 ......... g . . . .22 E .027 3 .06 .32 1.01 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 55 16 78 250 Phytosterols ........ mg. . . AMINOACIDS: Tryptophan ........ g . . . — — —— — Threonine ......... g . . . .628 .178 .891 2.847 Isoleucine ......... g . . . .833 .236 1.183 3.780 Leucine .......... l - - - 1.780 .505 2.527 8.074 Lysine .......... g 1. 507 . 427 2.140 6.837 MuhmnMe ........ x . . . .538 .152 .763 2.438 Cystine .......... x . . . _ — — —— Phenylalanine ....... l . . . ,93] ,264 1,322 4.223 Tyrosine --------- 8 ~ - 9 .890 .252 1.264 4.037 Vafine' .......... s . - . 1.366 .387 1.939 6.195 Arginine .......... g . . . .545 .155 .774 2.473 Histidine .......... 8 - - - .509 .144 .723 2.310 Alanine .......... 8 - - - .602 .171 .855 2.730 Asparticacid ........ 8 . . . 1.103 .313 1.567 5.005 Glutamicacid ........ 8 . . . 3,475 ,985 4.934 15.762 Glycine .......... Z . . . .311 .088 .442 1.412 Proline .......... g - - - 2.320 .658 3-294 10-524 Serine .......... g 1.037 .294 1.472 4.702 1 1 cu in of cheese weighs 17.5 9 based on specific gravity. 2 Dashes denote 1ack of reiiab1e data for a constituent bei'ieved to be present in measurab1e amount. AH-8-1 (1976) CREAM, HALF AND HALF (milk Hid cream), fluid Item No. 01-049 . Amount in edible portion of Amount in edible portion of "WM" “d “mu Amount In 100 grams, edible portion AmmeLmumxffm 1 pom: of food as purchased x nulwn we - Mean 1 mud-rd error ""Mhl'nd m Refuu. amp 1 tbsp = 15 g 1 C = 242 g A B C D E F G PHOXIMATE: Waur ........... g . .. 80.57 :_ 0.2333 7 12.08 194.98 365.46 km! .. 130 20 315 591 F°°d "my """" u . . . 546 82 1 .320 2 .475 Protein (NX6.38) ..... g . . . 2.96 1 .0394 19 .44 . 13.43 Tonlfimd(fi0 ....... g . . . 11.50 i .0309 76 1.72 27.83 52.16 Carbohydrate, total ..... g . . . 4. 30 . 64 10.41 19 . 50 Fiber ........... g . . . 0 0 0 Am ........... 5 .67 .10 1.62 3.04 MINERALS: Calcium .......... mg 105 1 2 . 85 7 16 254 476 lron ........... mg .07 1 .009 4 .01 .17 .32 Milnesium ........ mg 10 _'l_'_ . 51 7 2 25 46 Phosphorus ........ mg 95 1 4 . 9 6 14 230 432 Potassium ......... rug . . . 130 '_1'_ 4 . 42 6 19 314 588 Sodium .......... mg. . . 41 + 1.1 7 6 98 185 Zinc ........... mg. . . .51 E .067 14 .08 1.23 2.31 VITAMINS: Ascorbic acid ........ my. . . .86 .13 2.08 3.90 TMamm .......... "U- .. .035 .005 .085 .159 Riboflavin ......... mg. . . .149 .022 .361 .676 thn .......... nu. . . .078 .012 .189 .354 Pantothenic acid ....... mg. . . .289 .043 .699 1.311 Vitamin 36 ........ mg. . . . 039 . 006 . 094 .177 Folacin .......... mcg . . + . 3 3 Trace 6 11 Vitamin B12 ........ "It.“ . . .329 _ .049 .796 4 ;.492 . RE.. . 107 16 259 8 V'"'"‘" A """"" mu . . 434 65 1 .050 1 .969 LIPIDS: Fatty acids: Saturated, total ------ x 7.16 1.07 17.32 32.47 to. g .37 .06 .90 1.69 EO ......... x .22 .03 .53 1.00 to 8 .13 .02 .31 .58 10:0 ......... g .29 .04 .70 1.31 12:0 ......... x .32 .05 .78 1.46 1&0 --------- 8 1.16 .17 2.80 5.25 1&0 --------- x 3.02 .45 7.32 13.72 1&0 --------- 1.39 .21 3.37 6.32 Monounsaturated, total. . . g 3_32 ,50 8.04 15.07 16:1 ......... g .25 .04 .62 1.17 18” ------ . - - 8 2.89 .43 7.00 13.12 20:1 ......... g 22:1 ......... g Polyunsaturated, total . . . g .43 .06 1 .03 1 .94 18:2 ......... g .26 .04 .63 1.18 18:3 ......... g .17 .02 .40 .76 18:4 ......... g . 20:4 ......... g 20:5 ......... g . 22:5 ......... g . 22:6 ......... g . . . Cholesterol ........ mg. . . 37 1 6 89 167 Phytosterols ........ mg. . . AMINO ACIDS: Tryptophan ........ g . '. . .042 .006 .101 .189 Threonine ......... g . . . .134 .020 .323 .606 isoleucine ......... g . . . .179 .027 .433 .812 Leucine- . . . g . . . . 290 . 043 . 702 1. 315 LYfine . . x - - . .235 .035 .568 1.065 Methionine g . . . _ 074 . 011 .180 . 337 Cystine .......... B . . . . 027 .004 .066 .124 Phenylalanine ....... z . . . ,143 _ 021 . 346 .648 Tyrosine ......... x . . . _ 143 .021 . 346 .648 Vflhe .......... g . .. .198 .030 .479 .899 Arginine .......... g - - . .107 .016 .259 .486 Histidine .......... g . . . .080 .012 .194 .364 Ahnhe .......... g . . . .102 .015 .247 .463 Aspartic acid ........ g . . . _225 .034 .543 1.019 Glutamic acid ........ x - 1 ~ .620 .093 1.500 2.812 Gdee .......... 3 . .. .063 .009 .152 .284 Praline .......... g . . . .287 .043 .694 1 .301 Serine .......... 8 . - - .161 . 024 .390 .730 AH-8—1 (1976) CREAM, LIGHT, COFFEE 0R TABLE, fluid Item No. 01-050 Amoum in edible portion of Amount in edible portion of Nutrients an d units Amount 1n 100 grams. “I”: pomon Aeomrnontnwasures ol.;fo¢:dm 1 pound of food as purchased Nu mborof pprox1ma manure-n woo Rdusezo "mum“mm' ”'9'“ 1 tbsp = 15 g 1 c = 240 9 \AA 3 c D E ' F G PROXIMATE: . Wamr ........... g . .. 73.75 10 11.06 177.00 334.53 km! .. 195 29 69 886 Foodenergy -------- in. . _ 818 123 1,963 3.710 Protein(NX6,38) ..... g . . . 2.70 1 0.0760 4 .40 6.48 12.25 Tomlfiwd(hfl ------- x - - - 19.31 i .3396 9 2.90 46.34 87.59 Carbohydrate, total ..... g . . . 3.66 .55 8.78 16.60 Fiber ........... g . . . o o o 0 Ash ........... g . . . .58 i .014 5 09 1 39 2 63 MINERALS: Calcium .......... mg. . . 96 + 6.7 5 14 231 436 Iron ........... mg. . . .04 '7 .01 .10 .18 Magnesium ........ mg. . . 9 + .8 4 1 21 39 Phosphorus ........ mg. . . 80 I 1.5 6 12 192 362 Potassium ......... mg. . , 122 I 4.96 4 18 292 552 Sodium .......... mg. . . 40 ‘- 6 95 180 Zinc ........... mg. . . .27 1 .04 .65 1.22 VITAMINS: Ascorbic acid ........ mg. . . . 76 .11 1.82 3.45 Thiamin .......... mg. . . .032 + .0027 3 .005 .077 .145 Rhoflafin --------- "w. .. .148 I .0035 10 .022 .355 .671 thn .......... nu. .. .057 I .012 4 .009 .137 .259 Pantothenicacid ....... mg. . . .276 _ .041 .662 1.252 Vitamin 36 ........ mg. . . .032 + .0019 8 005 .077 .145 Folacin .......... mcg . . 2 T .1 3 Trace 6 10 Vitamin B12 -------- mg - - .220 I .0199 3 .033 .528 .998 . . RE.. . 182 _ 2 27 437 826 “mm" """"" w. . . 720 + 115 3 103 1,728 3.266 LIPIDS: — Fatty acids: Saturated, total ...... g . . . 12.02 1.80 28.85 54.52 to ......... g . .. .63 .09 1.50 2-84 6:0 ......... g . . . 37 .06 .89 1.68 8:0 ......... g .22 .03 .52 .98 10:0 ......... g .48 .07 1.16 2.20 12:0 ......... g 54 .08 1.30 2.46 14:0 ......... g 1 94 .29 4.66 8.81 16:0 ......... g 5 03 .76 12.19 23.04 18:0 ......... g 2 34 .35 5.62 10.62 Monounsaturated, total. . . g . . . 5 58 .84 13.38 25 30 16:1 ......... g . . . 43 .06 1.04 1 96 18:1 ......... g 4 86 .73 11.66 22 04 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . .72 .11 1.72 3.25 1&2 ......... g . .. .44 .06 1.05 1.98 18:3 ......... g . . . .28 .04 .67 1.27 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 66 + 2.7 5 10 159 300 Phytoslerols ........ mg. . . _ AMINOACIDS: Tryptophan ........ g . . . .038 .006 .091 .173 Threonine ......... g . . . .122 .018 .293 .553 Isoleucine ......... g . . . .163 _025 .392 . 741 Leucine .......... 8 - 1 - .264 .040 .635 1-200 Lysine .......... x - ~ - _2‘|4 .032 .514 .971 Methionine ........ x . . . .068 .010 .163 - -307 Cystine .......... g . - - _025 .004 .060 .113 Phenylalanine ....... x - - . _‘|30 .020 .313 -591 Tyrosine ......... g . . . _]30 .020 .313 .591 Valine' .......... g . . . .181 _027 _434 .820 Arginine .......... g . . . .093 .015 .235 -443 Histidine .......... g . . . _073 .011 .176 .332 Alanine .......... 3 - - - .093 .014 123 -422 Asparticacid ........ g . . . _205 .031 .492 .929 Glutamicacid ........ g . . . .555 .085 1.357 2.565 Glycine .......... E - - - .057 .009 .137 .259 Proline .......... g - - - .262 .039 .628 1.186 Serine .......... g . ~ . _147 .022 .352 -555 AH-8-1 (1976) CREAM, MEDIUM, 25% fat, fluid Item No. 01-051 Nutrients and units Amount in 100 grams, edible portion Mean 1 mndlrd error Number °' Amount in edible portion of common measures of food Approximate mum and weight Amount in edible portion of 1 pound of food as purchased Rainmo Inn-plus 1tbsp=159 1c=2399 A B C D E F G PROXIMATE: Water ........... g . . . 68.50 10.28 163.72 310.72 km! . . 244 37 583 1,106 Foodenergy -------- k]. . _ 1,020 153 2,438 4.627 Protein(Nx6.38) ..... g . . . 2.47 .37 5.90 11.20 Total lipid (fat) ....... g . . . 25.00 3.75 59.75 113.40 Carbohydrate, total ..... g . . . 3.48 .52 8.32 15.78 Fiber ........... g . . . 0 0 0 Ash ........... g . . , .55 .08 1.31 2.50 MINERALS: Calcium .......... mg. . . 90 14 215 409 Iron ........... mg. . . .04 .01 .10 .18 Magnesium ........ mg. . 8 1 20 38 Phosphorus ........ mg. . . 71 11 169 320 Potassium ......... mg. . , 114 17 274 519 Sodium .......... mg. . . 37 6 88 168 Zinc ........... mg. . . .26 .04 .62 1.18 VITAMINS: Ascorbicacid ........ mg. . . .71 -11 1-70 312 Thiamin .......... mg. . . .029 .004 .069 .132 Riboflavin ......... mg. . . .136 .020 .325 .617 Niacin .......... mg. . . .052 .008 .124 .236 Pantothenicacid ....... mg. . . .270 .040 .645 1.225 Vitamin Be ........ mg. . . .031 .005 .074 .141 Folacin .......... mtg . . 2 Trace 6 10 Vimmian ........ mtg . . .218 .033 .521 2.989 . . RE. . . 232 35 554 1,05 V'm'” """"" ru. . . 942 141 2,251 4,273 LIPIDS: Fattyacids: Saturated, total ...... g . . . 15.56 2.33 37.19 70.59 4:0 ......... g . . . .81 .12 1.94 3.68 6:0 ......... g . .. .48 .07 1.15 2.18 8:0 ......... g . . . .28 .04 .67 1.27 1020 ......... g . . . .63 .09 1.50 2.84 1220 ......... g . . . .70 .10 1.68 3.18 14:0 ......... g . . . 2.51 .38 6.01 11.40 16:0 ......... g . . . 6.58 .99 15.72 29.83 18:0 ......... g . . . 3.03 .45 7.24 13.74 Monounsaturated, total. . . g . . . 7.22 1.08 17.26 32.75 16:1 ......... g . . . .56 .08 1.34 2.54 18:1 ......... g . . . 6.29 .94 15.03 28.53 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . .93 ~14 2-22 4-21 18:2 ......... g . . . .56 .08 1.35 2.56 1823 ......... g . . . .36 .06 .87 1.65 1824 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 2226 ......... g . . . Cholesterol ........ mg. . . 88 13 209 397 Phytosterols ........ mg. . . AMINOACIDS: Tryptophan ........ g . . . .035 .005 .083 .158 Threonine ......... g . . . .111 .017 .266 .506 lsoleucine ......... g .149 . 022 . 357 - 573 Leucine .......... g . . . .242 .036 .578 1.098 Lysine .......... g . . . .196 .029 .468 .889 Methionine ........ g . . . .062 .009 .148 .281 Cystine .......... g . . . .023 .003 .055 .104 Phenylalanine ....... g . . . .119 .018 .285 .541 Tyrosine ......... g . . . .119 .018 .285 .541 Valine' .......... g . . . .165 .025 .395 .750 Arginine .......... g . . . .089 .013 .214 .406 Histidine .......... 5 . . . .067 .010 .160 .304 Alanine .......... g . . . .085 .013 .204 .386 Asparticacid ........ g - . . .137 .028 .448 .850 Glummicacid ........ g . . . .517 .078 1.236 2.346 Glycine .......... g - . . .052 .008 .125 .237 Proline .......... g - . . .239 .036 .572 1.085 Serine .......... g .134 . 020 . 321 . 609 AH-8—1 (1976) CREAM, LIGHT WHIPPING, fluid Item No. 01-052 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate meleure and weight Refuse: 0 Mean i standard error Number 0' c or approx. 2 c “ml" 1 tbsp = 15 g whipped = 239 g A B C D E F G PROXIMATE: ‘ Water ........... g . . . 63.50 :1; 0.8729 9 9.52 151.76 288.04 km] , , 292 44 699 1 .326 ”WWW ‘ ' ‘ j ‘ ‘ ' '11.]. . . 1,224 184 2,925 5,551 Protein(NX6.38) ..... g . . . 2.17 i .0460 9 .32 5.19 9.84 Total lipid (fat) ....... g . . . 30.91 i .4977 8 4.64 73.88 140.21 Carbohydrate, total ..... g . . . 2.96 . 44 7 . 07 13.43 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . .46 i .028 5 .07 1.10 2.09 MINERALS: Calcium .......... mg. . . 69 1 4.3 9 10 166 315 Iron ........... mg. . . . 03 Trace .07 .14 Magnesium ........ mg. . . 7 i . 3 6 1 17 33 Phosphorus ........ mg . . . 61 i 3. 4 8 9 146 277 Potassium ......... mg. . . 97 i 7.6 8 15 231 439 Sodium .......... mg. . . 34 i 2.2 9 5 82 156 Zinc ........... mg. . . .25 .04 .60 1.13 VITAMINS: Ascorbic acid ........ mg . . . . 61 . 09 1. 46 2 . 77 Thiamin .......... mg. . . .024 i .0014 9 .004 .057 .109 Riboflavin ......... mg. . . .125 i .0078 8 .019 .299 .567 Niacin .......... mg. . . .042 .006 .100 .191 Pantothenic acid ....... mg . . . . 259 . 039 . 619 1 .175 Vitamin 35 ........ mg. . . . 028 i . 0017 8 . 004 . 067 .127 Folacin .......... meg . . 4 1 . 3 3 1 9 17 Vitamin B12 ........ mag . . .195 i . 0089 6 . 029 . 466 . 885 Vitamin A ......... RE. . . 295 i 53.4 7 44 705 1,338 IU. . . 1,127 1 187.1 7 169 2,694 5,112 LIPIDS: Fatty acids: Saturated, total ------ g . . . 19.34 2.90 46.22 87.71 4:0 ......... g . . . 1.08 1 .16 2.59 4.91 g .30 + .028 9 .04 .72 1.37 K .31 I .024 9 .05 .74 1.40 E .63 I .038 9 .09 1.50 2.85 8 .37 I .023 9 .06 .87 1.66 K 3.29 : .190 9 .49 7.86 14.92 g 8.84 1 .338 9 1.33 21.13 40.10 I . . . 3.37 I .175 9 .50 8.05 15.28 Monounsaturated, total. . . g . . . 9. 09 _ 'l. 36 21.73 41.25 1511 --------- E . . . 1.01 + .0419 9 .15 2.42 4.58 1811 --------- g 7.66 E .292 9 1.15 18.30 34.73 20:1 ......... g 22:1 ..... ‘ . . . . g Polyunsaturated, total . . . g . 88 .13 2 .11 4. 01 1822 --------- g .62 1 .050 9 .09 1.48 2.80 1813 --------- Z . . . .27 i .015 9 .04 .64 1.21 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . 22:5 ......... g . 22:6 ......... g . Cholesterol ........ mg . 1] 'I 17 265 503 Phytosterols ........ mg. . . AMINO ACIDS: Tryptophan ........ g . 031 . 005 . 073 . 139 Threonine ......... g . . . . 098 - 015 - 234 . 444 lsoleucine ......... g .131 . 020 . 314 . 596 Leucine .......... g . . . . 213 . 032 . 508 . 964 Lysine .......... g .172 . 026 .411 .781 Methionine ........ g . . . . 054 . 008 .130 . 247 Cystine .......... g . . . . 020 . 003 . 048 . 091 Phenylalanine ....... g .105 .016 . 250 .475 Tyrosine ......... 5 . 105 .016 .250 .475 Valine ' .......... g . . . .145 . 022 . 347 . 659 Arginine .......... K . . . . 079 . 012 .138 . 356 Histidine .......... 3 . . . .059 .009 .141 .267 Alanine .......... g . . . .075 .011 .179 .339 Aspartic acid ........ g . . . .165 . 025 . 393 . 747 Glutamic acid ........ 1; ~ - . .454 . 068 1 .086 2.061 Glycine .......... l . 046 . 007 .110 . 208 Praline .......... g . 210 .032 .502 .953 Serine .......... g .118 .018 .282 .535 AH-8-1 (1976) CREAM, HEAVY WHIPPING, fluid ”9'" "°- 01°53 . . . Amount in edible portion of Amount in edible portion of . . Amount In 100 grams, edible pomon common mum of food 1 pound of food as WM Nutrient: and units . ‘ Number 0' Approximate mom and weight “ammo Menntmndnrdorrov numb: 1 c or approx. 2 c i . 1 tbsp = 15 g whipped = 238 g A B C D E F G PROXIMATE: Water ........... g . . . 57.71 + 0.6960 7 8.66 137.35 261.77 ' . kcal . . 345 _ 52 821 1,564 Food energy """" u . . . 1,443 216 3,434 6,545 Protein (N X 6.38) ..... g . . . 2.05 + .0482 11 .31 4.88 9.30 ': Total lipid (fat) ....... g . . - 37.00 I .5865 10 5.55 88.06 167.83 Carbohydrate,total ..... g . . . 2.79 _ -42 6-64 12.66 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . .45 1 .015 8 .07 1.07 2.04 MINERALS: Calcium .......... mg . . . 65 + 6 . 8 3 10 154 293 Iron ........... mg. . . .03 _ Trace .07 .14 Magnesium ...... -. . mg . . . 7 + 1 3 1 17 32 Phosphorus ........ mg . . . 62 I 1 -. 8 4 9 149 283 Potassium ......... mg. . . 75 _ 2 11 179 342 Sodium .......... mg. . . 38 i 3.3 4 6 89 171 Zinc ........... mg. . . .23 .03 .55 1.04 VITAMINS: Ascorbic acid ........ mg. . . . 58 . 09 1 .38 2.63 Thiamin .......... mg. . . .022 + .0025 3 .003 .052 .100 . Riboflavin. . . . . ..... mg. . . .110 1 .016 .262 .499 Niacin .......... mg. . . .039 2 .006 .093 -177 Pantothenic acid ....... mg. . . . 255 2 . 038 .607 1 .157 Vitamin Be ........ mg. . . . 026 .004 . 062 .118 Folacin .......... mcg . . 4 1 9 17 Vitamin B12 ........ mcg . . .180 1 .027 .428 .816 1 - - ........ RE. - - 421 2 63 1,002 1,910 Vitamln A - IU . . . 1,470 + 238_9 3 220 3,499 6.668 LIPIDS: _ Fatty acids: Saturated, total ...... g . . . 23 . 03 3 . 45 54 . 82 104 . 47 4:0 ......... g . . . 1,20 .18 2.86 5.44 6:0 ......... g .71 .11 1.69 3.22 8:0. .‘ ....... g ,4] .06 .98 1.88 10:0 ......... g ,93 .14 2.21 4.21 12:0 ......... 3 1,04 .16 2.47 4.71 14:0 ......... g 3.72 .56 8.86 16.88 1620 ......... g . . . 9.73 1.46 23.16 44.14 18:0 ......... g . . . 4.43 67 10.67 20.34 Monounsaturated,total. . . g . . . 10.59 1 60 25.43 48.47 16:1 ......... g .33 12 1.97 3 76 18:1 ......... g 9_31 1 40 22.15 42 22 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . 1.37 .2] 3.27 6.23 18:2 ......... g . . . .84 .12 1.99 3.79 18:3 ......... g . . . .54 .08 1.28 2.44 18:4 ......... g . . . 2014 ......... g . . . 20:5 ......... g . . . 2215 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 137 + 2.42 4 21 326 622 . Phytosterols ........ mg. . . "' AMINOACIDS: Tryptophan ........ g . . . _029 .004 .069 .131 Threonine ......... g . . . .093 .014 .220 .420 lsoleucine ......... g . . . .124 _0‘|9 _295 .563 . Leucine .......... g - - - .201 .030 .478 .911 Lysine .......... g . . . .153 .024 .387 .737 Methionine ........ g . . . .051 .008 .122 .233 Cystine .......... K . - - ,019 .003 .045 .086 Phenylalanine ....... g - - - ,099 .015 .236 -449 Tyrosine ......... x . . . _099 .015 .236 .449 Valine ' .......... g . . . .137 .021 .327 .622 Arginine .......... g . . . .074 .011 .177 .337 Histidine .......... x . . . .055 .008 .132 .252 Alanine. . . . ....... g . . - .071 .011 .168 .321 Asoarticacid ........ x - - ~ _155 .023 .370 .705 Glutamicacid ........ 3 ~ - - .429 .064 1.022 1-947 Glycine .......... 8 ~ - - .043 .007 .103 .197 Proline .......... S - ~ - .199 .030 .473 .901 Serine .......... g ' ' ' .111 .017 .265 .506 I o AH-8-1 (1976) CREAM, WHIPPED, CREAM TOPPING, presurized Item No. 01-054 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion oi common measures of food Amount in edible portion of 1 pound of food as purchased Approximate mum and weight ; Mean 1 standard error "rem“ Hofuu 0 1tbsp=3g lc=609 A B c D E F G PROXIMATE: Water ........... g . . . 61.33 + 1.676 3 1.84 36.80 278.19 km! . . 257 8 154 1,167 Food energy ------- k] . . _ 1 ’077 32 646 4,885 Protein (NX 6.38) ..... g . . . 3.20 1 .458 3 10 1.92 14.52 Total lipid (fat) ....... g . . . 22.22 i 1.936 3 67 13. 33 100.79 Carbohydrate, total ..... g . . . 12 . 49 38 7 . 49 56 . 66 Fiber ........... g . . . 0 0 0 0 Ash ........... g . .76 j; .13 3 02 .46 3.45 MINERALS: Calcium .......... mg. . . 101 i 10. 5 3 3 61 458 Iron ........... mg. . 05 Trace . 03 . 23 Magnesium ,,,,,,,, mg. 1 1 Trace 6 49 Phosphorus ........ mg. 89 i 15 3 3 54 405 Potassium ......... mg. . . 147 4 88 668 Sodium .......... mg. . . 130 2 4 78 590 Zinc ........... mg. . . .37 .01 .22 1.58 VITAMINS: Ascorbic acid ........ mg. . . 0 1 0 0 0 Thiamin .......... mg. . . . 037 .001 .022 .168 Riboflavin ......... mg. . . . 065 2 . 002 . 039 . 295 . Niacin .......... mg. .. . .070 .002 .042 .318 Pantothenic acid ....... mg . . . . 305 . 009 .183 1 . 383 Vitamin 36 ........ mg. . . .041 .001 .025 .186 Folacin .......... mcg . . x— '— — —“ Vitamin B12 ........ mcg . . . 292 009 .175 1. 325 - Vitamin A ........ RE' ’ ' 207 6 124 939 ' IU. . . 913 + 62.3 4 27 548 4,141 LIPIDS: Fatty acids: Saturated, total ...... g . . . 13. 83 42 8.30 62.74 4: ......... g . . 72 02 .43 3. 27 6:0 ......... g . .43 .01 .26 1.94 8:0 ......... g . .25 .01 .15 1.13 1010 --------- 3 - .56 .02 .33 2.53 12:0 ......... g . .62 .02 .37 2.83 1410 --------- S - 2.24 07 1.34 10.14 1630 --------- 8 - 5.84 .18 3.51 26.51 13:0 --------- g - 2.69 08 1.62 12.21 Monounsaturated, total . . . g . 6 . 42 19 3 . 85 29. 11 16:1 ......... g . .50 02 .30 2.26 1311 --------- 8 - 5.59 17 3.35 25.36 20:1 ......... g . 22:1 ......... g . Polyunsaturated, total . . . g . .82 02 . 50 3.74 18:2 ......... g . .50 .02 .30 2.28 18:3 ......... g . .32 .01 .19 1.47 18:4 ......... g . 20:4 ......... g . 20:5 ......... g . 22:5 ......... g . 2226 ......... g . Cholesterol ........ mg . 76 2 46 345 Phytosterols ........ mg . e AMINO ACIDS: Trvptophan ........ s - . 045 .001 .027 .205 Threonine ......... g - . 144 .004 .087 . 655 lsoleucine ......... g .194 , 006 .116 . 878 Leucine .......... g . 313 . 009 .188 1 . 422 , Lysine .......... 8 .254 .008 .152 1.151 Methionine ........ 8 . 080 .002 .048 . 364 Cystine ---------- 3 . 030 . 001 . 018 .134 Phenylalanine ....... 8 .154 . 005 . 093 . 701 Tyrosine ......... K .154 .005 .093 . 701 Valine ' .......... 8 .214 .006 .129 .971 Arginine .......... K .116 . 003 . 070 . 526 Histidine .......... l'z - .087 . 003 . 052 .394 Alanine .......... l .110 .003 .066 - 501 Aspartic acid ........ g , 243 . 007 .146 1 .101 Glutamic acid ........ Z . 670 . 020 . 402 3. 040 Glycine .......... x . 068 . 002 . 041 . 307 Praline .......... x . 310 . 009 .186 1 . 406 Serine .......... 8 .174 .005 .104 .789 1 Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH—a-l (1976) CREAM , SOUR HALF AND HALF, cultured Item No. 01-055 Nutrient: and units Amount in 100 grams. edible portion Mean 1 standard error Amount in edible portion of common measures of food Approximate mum and weight 1tbs =15 PE 9 Amount in edible portion of 1 pound of food as purchased Refuse: 0 A B C G PROXIMATE: Water ........... g . . . 80.14 12.02 363.52 _ Izcal . . 1 35 20 61 0 F°°d WW """" lzJ. . . 563 84 2 .554 Protein (NX 6.38) ..... g . . . 2.94 .44 13.34 Total lipid (fat) ....... g . . . 12. 00 1 .80 54.43 Carbohydrate, total ..... g . . . 4 . 26 . 64 19 . 32 Fiber ........... g . . . 0 0 0 Ash ........... g . 66 . 1 0 2 . 99 MINERALS: Calcium .......... mg. 104 16 474 Iron ........... mg. .07 .01 .32 Magnesium ........ mg. 10 2 46 Phosphorus ........ mg . 95 14 430 Potassium ......... mg . . . 129 19 585 Sodium .......... mg . . . 40 6 184 Zinc ........... mg. . . . 50 .08 2.27 VITAMINS: Ascorbic acid ........ mg. . . . 86 . 13 3 . 90 Thiamin .......... mg , . . . 035 . 005 .159 Riboflavin ......... mg. . . .149 . 022 . 676 Niacin .......... mg . . . . 067 . 010 . 304 Pantothenic acid ....... mg . . . . 363 . 054 1 . 647 Vitamin 86 ........ mg. . . .016 .002 .073 Folacin .......... mtg . . 11 2 49 Vitamin B12 ........ mcg . . . 300 . 045 1. 361 . . RE. . . 1 1 2 1 7 508 V'“’“'" A """"" 1w». . . 452 68 2,050 LIPI D5: Fatty acids: Saturated, total ...... g . . . 7 , 47 1 . 12 33 . 88 4: --------- 8 - . 39 . 06 1 . 76 610 --------- 8 - . 23 . 04 1 . 04 8:0 ......... g . , 'l 3 , 02 . 61 10:0 ......... g . , 30 , 04 1 . 36 12:0 ......... g . .34 .05 1.53 14:0 ......... g . 1,21 ,13 5.47 1620 ......... g . 3.16 .47 14.32 1810 --------- 8 ~ 1.45 .22 6.60 Monounsaturated, total. . . g . 3 , 47 . 52 15 . 72 16:1 ......... g . _ 27 . 04 1 . 22 18:1 ......... g . 3,02 .45 13.69 20:1 ......... g . 22:1 ......... g . Polyunsaturated, total . . . g . _ 45 . 07 2 . 02 18:2 ......... g . , 27 . 04 1 . 23 18:3 ......... g . , 18 . 03 - 79 18:4 ......... g . 20:4 ......... g . 20:5 ......... g . 22:5 ......... g . 22:6 ......... g . Cholesterol ........ mg . 38 6 1 75 Phytosterols ........ mg. . . AMINO ACIDS: Tryptophan ........ g . 1___. — —— Threonine ......... g . _.._ —— —— Isoleucine ......... g __ _. _ Leucine .......... g -— — —— Lysine .......... 8 —— —— — Methionine ........ g — —— — Cystine .......... z — — —- Phenylalanine ....... g — — -—— Tyrosine ......... s — — -——- Valine ' .......... g _ —— —— Arginine .......... g —- —— — Histidine .......... 8 — — —— Alanine .......... g — —— — Aspartic acid ........ g —— — —— Glutamic acid ........ g — — — Glycine .......... g —— — ——- Praline .......... g — -——— — Serine .......... g —— —— — 1 Dashes denote iack of reiiabie data for a constituent be11'eved to be present in measurabie amount. AH-8-1 (1976) CREAM, SOUR, cultured Item No. 01-066 Amount in edible portion of Amount In edible portion of Amount In 100 ms, odlble on Nutrient: and units on m Amenrumfi'Tm 1 PM“ o, M u N xmn measure we - Mun t mud-rd error "rm.“ W0 I Refuse. 0 " 1tbsp=12g 1c=2309 A B C D E F G PROXIMATE: Water ........... kg [4 . . 272.95 28.51 163.18 321.83 ........ cu . . 6 493 972 F°°dfn°rsv , {1.1. . . 397 108 2.062 4.067 Proteln(.NX6.38) ----- 8 ~ ~ - 3.16 1 0.128 11 .38 7.27 14.33 TOHIIIPIdUfl) ------- 8 - - - 20.96 i .2198 145 2.52 48.21 95.08 Carbohydrate, mun ..... g . . . 4,27 .51 9.82 19.37 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . .55 .08 1.52 2.99 MINERALS: Calcium .......... mg. . . 116 i 5.93 6 14 268 528 Iron .. .......... mg. - . .06 i .003 4 .01 .14 .27 Manes-um ........ ms. . . 11 + .54 5 1 26 51 Phospliorus ........ mg. . . 85 E 4.3 5 10 195 385 Potassium ......... mg. . . 144 1 7.40 5 17 331 653 Sodium .......... mg. . . 53 i 4.8 6 6 123 242 Zinc ........... mg. . . .27 1 .03 .62 1.22 VITAMINS: Ascorbicacid ........ mg. . . _85 .10 1.98 3-90 Thiamin. .......... mg. . . ,035 .004 .081 .159 Riboflavm ......... mg. . . .149 .018 .343 .676 Nlacm .......... mg. - . .067 1 .008 .154 .304 Pantothenic acid ....... mg. - - .360 1 .043 .828 1.633 Vitamin 86 ........ mg. . . .016 1 .002 .037 , -073 Folacin .......... M63 - . 11 1 1 25 49 Viumin an ........ ms . . .300 1 .036 .690 1.361 Vitamin A ......... {Ra . . 195 23 448 885 IU. . . 790 95 1.817 3.583 LIPIDS: Fattyacids: Saturated, total ...... g . . . 13.05 1,57 30.01 59.18 4:0 ......... g . . . .53 .08 1.56 3 08 61.0 ......... g . . . .40 .05 .92 1.82 8.0 ......... g . . . .23 .03 .54 1.05 10:0 ......... g . . . _53 .05 1,21 2.38 12.0 ......... g . . . .59 .07 1.35 2.67 4.0 ......... g . . . 2_n .25 4.85 9.56 15.0 ......... g . . . 5_51 .66 12.68 25.01 18.0 ......... g . . . 2'54 .30 5_84 11.52 Monounsaturated, total. . . g . . . 6.05 _73 13_92 27.46 16:1 ......... g . . . .47 .06 1.08 2.13 18.1 ......... g . . . 5_27 .63 12.13 23-92 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated,total . . . g . . . .78 .09 1.79 3.53 1332 ......... g . . . .47 .06 1.09 2.15 18.3 ......... g . . . .30 .04 70 1.38 18:4 ......... g 20:4 ......... g 20:5 ......... g 22:5 ......... g 22:6 ......... g . . . Cholesterol ........ mg. . . 44 .1. 3.9 4 5 102 201 Phytosteruls ........ mg. . . — AMINOACIDS: Tryptophan ........ g . . . 1___ _. ._ __ Threonine ......... g . . . __ _. __ —— Isoleucine ......... g . . . _ _ __ -— Leucine .......... 8’ ~ - - _ — — — Lysine .......... z - - - _ — — — Methionine ........ x - - - _ ..._. __ — Cystine .......... x - - - _ _ _ _ Phenylalanine ....... x . . . __ _ _ — Tyrosine ......... 8 . . - __ __ — -—— Valine .......... g . . . __ __ _ _ Argjnine .......... 8 ~ - - __ -— ——- — Histldine .......... 8 ~ - - _ —— — —- Alanine .......... 8 - - - _ _..__ _ —— Asparticacid ........ s - - - _ ___.. _ — Glutamlcacid ........ x - - - _ ._.. _ — Glycine .......... I ~ . - __ ._ _ — Praline .......... 3 ~ . - _ — — — Serine .......... K __ _ — — 1 Dashes denote lack of reliable data for a constituent believed to be present ‘ln measurab1e amount. AH-8-1 (1976) EGGNOG Item No. 01-057 Amount in 100 “mm “In". portion Amount inedible portion of Amount in edible portion of N unions and units ' common mum of food 1 pound oi food as purchased A o . Moan igundlrd error "gm“ W ”m“. Ins-sure “a "I'm“ “min-0 1 c = 254 1 t = ‘ A a c D E 9 q F “016 g c PROXIMATE: Wamr ........... g . . _ 74.37 1 0.5923 6 188.90 755.60 337.34 F km] . . 135 342 1,368 611 WWW """" .J_ . . 563 1,430 5,722 2,555 Protein(NX 6.37) ..... g . . . 3.81 1 .171 11 9.68 38.71 17.28 Toulflmd(h0 ....... g . ., 7.48 1 .213 79 19.00 76.00 33.93 Qrbohydrate,total ..... g . . . 13.54 34.39 137.57 61.42 Fiber ........... g . . . 0 0 ° 0 Ash ........... g . . . .80 1 .052 6 2.03 8.13 3.63 MINERALS: Calcium .......... mg. . . 130 1 4.80 7 330 1.321 590 Iron ........... mg. . . -20 3 -51 2~03 ~91 Magnesium ........ mg . . 18 2 47 188 84 Phosphorus ........ mg. . . 109 1 4.56 6 278 1,112 496 Potassium ......... mg. . . 165 : 10~0 6 420 13678 749 Sodium .......... mg. . . 54 1 2.0 6 138 553 247 ch ........... nu. .._ .46 1.17 4.67 2.09 VITAMINS: Ascorbicacld ........ mg. . , 1.50 1 .289 3 3.81 15.24 6.80 TMamm .......... mg.. . .034 1 .0020 6 .086 .345 .154 Rmoflafin ......... ng. .. .190 1 .0069 7 .483 1.930 .862 thn .......... nu. ,. '.105 1 .0049 4 .267 1.067 .476 Pantothenic acid ....... mg. . . .417 1.059 4.237 1.892 Vitamin 85 ........ mg. . . .050 .127 .508 .227 Folacin .......... mtg . . 1 1 .2 3 2 9. 4 ' Vitamin B12 ........ mpg . . .450 1.143 4.572 63.041 . . RE.. . 80 203 813 3 V'“"""“ """"" w. . . 352 + 13 o 4 894 3,576 1.597 LIPIDS: Fattyacids: Saturated, total ...... g . . . 4.44 11.29 45.14 20.16 m ......... g . .. .22 .56 2.25 1.00 &0 ......... g . .. .13 .33 1.33 .59 &0 ......... g . .. .08 .19 .78 .35 1&0 ......... g_. .. .17 .44 1.74 .78 120 ......... g . .. .19 .49 1.95 .87 1M0 ......... g . .. .69 1.75 6.99 3.12 1&0 ......... g . .. 1.94 4.93 19.70 8.80 1&0 ......... g . .. .88 2.23 8.91 3.98 Monounsaturated,total. . . g . . . 2.23 5.67 22.69 10-13 16H ......... g . . . .17 .44 1.77 .79 18A ......... g . . . 1.96 4.97 19.89 8.88 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . .34 .86 3.44 1.54 1&2 ......... g . .. .23 .58 2.31 1.03 1&3. .- ....... g . .. .10 .26 1.03 .46 18:4 ......... g . . . 20:4 ......... g . . . .01 .01 .06 .02 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 59 149 596 266 Phytosterols ........ mg. . . AMINOACIDS: Tryptophan ........ g . . . .054 .137 .547 .244 Threonine ......... g . . . .175 .444 1.774 -792 lsaleucine ......... g . . . .230 .583 2.334 1.042 Leucine .......... x . . . .369 .937 3.749 1.674 Lyfine .......... g . . . .298 .758 3.032 1.354 Methionino ........ a . . . .087 .222 .887 .396 Cystlne .......... l . . . .038 .097 .389 .174 Phenylalanine ....... g . . . .182 '463 1.853 .827 Tyrosine ......... g . . . .182 .462 1.847 .825 VflMe' .......... g . . . .253 .643 2.571 1.148 Awflnhe .......... 5 .. . .149 .378 1.513 .676 Histldine .......... g . . . .095 .240 .960 .429 Aknhe .......... g . . . .136 .346 1.386 .619 Asparticacid ........ 8 . . . .291' .740 2.959 1.321 Gluumicacid ........ g . . . .769 1.954 7.815 3.489 Glycine .......... g . . . .084 .213 .851 .380 Pwflne .......... x . . . .350 .890 3.561 1.590 Serine .......... g . . . .217 .550 2.200 .982 AH-8-1 (1976) FILLED CREAM-TYPE PRODUCT, NONBUTTERFAT SOUR DRESSING, cultured Product is made by combining fats or 0115 other than mi1k fat with mi1k solids. acid 011 and other vegetab1e oi1(s) as an ingredient. Item No. 01-058 Va1ues app1y to products containing b1end of 1auric Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: 0 Mean 3 standard error Him“ A B c D 1tbspE129 1cF2359 G PROXIMATE: Water ........... g . . , 74.79 8.98 175.76 339.25 km! . , 178 21 417 806 F°°d "WY """" .1 , _ . 743 89 1 .747 3,372 Protein (NX6.38) ..... g . . . 3.25 .39 7.64 14.74 Total lipid (fat) ....... g . . . 16.57 1.99 38.94 75.16 Carbohydrate, total ..... g . . . 4. 68 . 56 11 . 00 21 . 23 Fiber ........... g . . . 0 0 0 0 Ash ........... g . .71 .08 1.67 3.22 MiNERALS: Calcium .......... mg. . . 113 14 266 513 Iron ........... mg. .03 Trace . 07 .14 Magnesium ........ mg. 10 1 23 45 Phosphorus ........ mg. 87 10 205 395 Potassium ......... mg. . 162 19 380 733 Sodium .......... mg. . . 48 6 113 219 Zinc ........... mg. . . . 37 .04 .87 1.68 VITAMINS: Ascorbicacid ........ mg. . . .94 .11 2.21 4-26 Thiamin .......... mg. . . .038 . 005 .089 .172 Riboflavin ......... mg. . . . 163 .020 .383 .739 Niacin .......... mg. . . .074 . 009 .174 .336 Pantothenic acid ....... mg. . . -398 ~048 .935 1-305 Vitamin 36 ........ mg. . . .017 .002 .040 .077 Folacin .......... mtg . . 12 1 28 54 Vitamin 312 ........ meg . . .329 .039 .773 1.492 Vitamin A 2 RE. . . 2 Trace 5 9 """" IU . . . 10 1 24 45 LIPIDS: Fatty acids: Saturated, total ...... g . . . 13.27 1.59 31 19 60.20 4:0 ......... g . . . 6:0 ......... g . . . 8:0 ......... g . . . .32 2 .04 .75 1.45 10:0 ......... g .82 2 .10 1.94 3.74 120 ......... g 2.26 2 .27 5.30 10.23 14:0 ......... g 2.79 2 .34 6.56 12.67 16:0 ......... g . . . 2.82 2 .34 6.62 12.79 18:0 ......... g . . . 4.31 2 .52 10.13 19.55 Monounsaturated, total. . . g . . . 1 . 96 .24 4.60 8.88 16:1 ......... g . . . .09 2 .01 .20 .39 18:1 ......... g . . . 1.87 2 .22 4.40 8.50 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . 47 . 06 1 . 10 2 .12 18:2 ......... g . . . .47 2 .06 1.10 2.12 18:3 ......... g . . . 0 2 0 0 0 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . Cholesterol ........ mg. 5 1 13 24 Phytosterols ........ mg . . . 3— -— — — AMINO ACIDS: Tryptophan ........ g . — — — ‘— Threonine ......... g . — — _ _ lsoleucine ......... g — — — -— Leucine .......... 8 — '— _ —— Lysine .......... 8’ - _ — — Methionine ........ x —- — — _ Cystine .......... 3 —- —‘ —' ‘— Phenylalanine ....... g — ——- —- —‘ Tyrosine ......... g —- -— —- —— Valine ' .......... g —— — -— —— Arginine .......... l — — — —' Histidine .......... g . — —- —— -— Alanine .......... K -- —' — —' Aspartic acid ........ K —— —- — —' Glutamic acid ........ g — —— — —' Glycine .......... l —" _ —— — Proiine .......... x —- "- — _ Serine .......... 8 — —" _“ — ‘ Lauric oi1s inc1ude modified coconut 011, Va1ues based on data for products without added beta- carotene used for coioring. hydrogenated coconut oi1, and/or palm kerne1 011. Product may contain added beta—carotene. ’ Dashes denote lack of re1iab1e data for a constituent be1ieved to be present in measurab1e amount. AH-8-1 (1976) FILLED MILK containing blend of hydrogenated vegetable oils, fluid ‘ Item No. 01-059 Product is made by combining fats or oils other than milk fat with milk solids. which may be milk. cream, or skim milk. The resulting product is in semblance of milk. . . . Amount in edible portion of Amount in edible portion of . . Amount In 100 grams, edible portion common measures of food 1 pound of food as pur chased Nutrients and units . Number 0' Approxmon measure and weight 3.1““; 0 Mean 1'. standard error ample: 1c=244g lqt=9769 A B C D E F G PROXIMATE: Water ....... _. . . . g . . . 87.67 213.92 855.66 397.67 F od ener ....... Imzl . . 63 154 616 286 ° gy , k]. . . 264 645 2,579 1.199 Protein(NX6.38) ..... g . . . 3.33 8.12 32.50 15.10 Total lipid (fat) ....... g . . . 3.46 1 0.0780 9 8.44 33.77 15.70 CabehYdfate, total ----- g . . . 4. 74 11 . 57 46 . 26 21 . 50 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . .80 1.95 7.81 3.63 MINERALS: Calcium .......... mg. . . 128 312 1 .247 580 Iron ........... mg. . . .05 .12 .49 .23 Magnesium ........ mg. . . 13 32 130 60 Phosphorus ........ mg . . . 97 236 946 440 Potassium ......... mg . . . 139 339 1 .357 631 Sodium .......... mg. . . 57 138 553 257 Zinc ........... mg. . . .36 .88 3.51 1.63 VITAMINS: Ascorbic acid ........ mg. . . . 90 2 . 20 8. 78 4. 08 Thiamin .......... mg. . . .030 .073 .293 .136 Riboflavin . . . .' ..... mg . . . .123 . 300 1 . 200 . 558 Niacin .......... mg. . . . 087 . 212 .849 . 395 Pantothenic acid ....... mg . . . . 301 . 734 2 . 938 1 . 365 Vitamin 36 ........ mg . . . . 040 . 098 . 390 .181 Folacin ..... . ..... mcg . . 5 12 47 22 Vitamin 312 ........ mcg . . . 342 . 834 3. 338 1. 551 . . 2 RE. . . 2 5 20 9 Vitamin A ------ IU. . . 7 17 68 32 LIPIDS: Fatty acids: Saturated, total ...... g . . . , 77 1 .87 7.49 3.48 4:0 ......... g . . . 6:0 ......... g 8:0 --------- 3 Trace 9 .01 .02 01 10.0 ......... 3 Trace 9 . 01 . 04 02 12-0 --------- 8 .02 i .006 9 .04 .16 08 14-0 ......... x 03 i .009 9 .07 .29 14 15-0 --------- x - - - .49 j; .031 9 1.20 4.78 2 22 1510 --------- 8 - - ~ .23 + .013 9 .57 2.26 1.05 Monounsaturated, total. . . g . . . 1 . 78 " 4_ 35 17 , 41 8. 09 16H ......... x .- . Trace 9 Trace .01 Trace 1311 --------- g - . ‘ 1.78 + .0506 9 4.35 17.42 8.10 20:1 ......... g . . . _' 22:1 ......... g . '. . Polyunsaturated, total . . . g . . . _75 ‘| .83 7 , 32 3. 40 18:2 --------- Z - - - .72 i .023 9 1.75 6.99 3 25 1313 --------- E - - - .03 + .006 9 .07 .26 12 18:4 ......... g - 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 2 4 18 8 Phytosterols ........ mg. . . 3__ _ __ _ AMINO ACIDS: TFYPIOPhan -------- s - - - . 047 . 115 . 458 . 213 Threonine ......... g . . . .150 . 367 1 . 467 . 682 Isoleucine ......... g . . . .201 .492 1.966 .914 Leucine‘ .......... l - - - . 326 . . 796 3 .184 1 . 480 Lysine .......... S - - - .264 . 644 2. 578 1.198 Methionine ........ 8 - - - . 084 . 204 . 815 . 379 Cysline .......... K . . . .031 .075 .301 .140 Phenylalanine ....... g . . . .15] . 392 1 . 569 . 729 Tyrosine ......... 8 . . . .161 .392 1.569 .729 Valine- .......... g - - - .223 .544 2.175 1.011 Arginine .......... g . . . _ 12] , 294 ‘l , 177 . 547 Histidine .......... 8 - ~ - . 090 . 220 . 881 . 410 Alanine. . '. ....... 8 - - ~ .115 .280 1.121 .521 Asparticacid ........ K - ’ - .253 .616 2.466 1.146 Gmmmkadd ........ g . .. .697 1.701 6.806 3.163 Glycine .......... K - ~ - . 070 .172 . 688 . 320 Proline .......... E . . - . 323 . 787 3.148 1. 463 Serine .......... x . - . .181 .442 1. 768 .822 1 Vegetable oils include soybean. cottonseed, and/or safflower. Product may contain added vitamin D; refer to label for content. 2 Values based on data for products without added vitamin A. Product may contain added vitamin A; refer to label for content. 3 Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8—1. (1976) FILLED MILK containing lauric acid oil, fluid 1 Item No. 01-060 Product is made by combining fats or oils other than milk fat with milk solids,which may be milk, cream. or skim milk. The resulting product is in semblance of milk. . . . Amount in edible portion of Amount in edible portion of Amount In 100 grams, edible portion mm... ”2.22“” ‘"°"":°"°°“"’"'°""°‘ Mun : standard error szof 9 Ram.- 1 c = 244 g l qt = 976 g A B C D E F G PROXIMATE: Wamr ........... g . .. 87.73 + 0.0987 60 214.06 856.24 397.94 F 0d ........ heal . . 63 153 611 284 ° ”W , u . . . 262 639 2.558 1 .189 Protein (NX6.38) ..... g . . . 3.33 i .0819 18 8.12 32.50 15.10 Total lipid (fat) ....... g . . . 3.40 i .0240 56 8.30 33.18 15.42 Carbohydrate, total ..... g . . . 4. 74 11 . 57 46 . 26 21 . 50 Fiber ...... , ..... g . . . 0 0 0 0 Ash ........... g . . . .80 i .031 4 1.95 7.81 3.63 MINERALS: Cfldum .......... mg.. . 128 i 5.98 7 312 1,247 580 Iron ........... mg. . . .05 1 .12 .49 .23 Magnesium ........ mg. . . 13 l 32 130 60 Phosphorus ........ mg. . . 97 1 5.9 6 236 946 440 Potassium ......... mg. . . 139 2 339 1 .357 631 Sodium .......... mg. . . 57 i 3.3 3 138 553 257 Zinc ........... mg. . . .36 .88 3.51 1.63 VITAMINS: Ascorbic acid ........ mg . . . . 90 2 . 20 8. 78 4. 08 Thiamin .......... mg. . . .030 2 .073 .293 .136 Riboflavin ......... mg. . . .123 1 . 0191 7 . 300 1 . 200 . 558 thn ---------- "m. .. .087 + .0033 3 .212 .849 .395 Pantothenic acid ....... mg. . . .30] _ .734 2.938 1 .365 Vitamin 36 ........ mg. . . .040 .098 .390 .181 Folacin .......... mcg . . 5 12 47 22 Vitamin B12 ........ meg . . . 342 . 834 3. 338 1. 551 . . 2 RE. . . 2 5 20 9 WW" A """" zu. . . 7 17 68 32 LIPIDS: Fatty acids: Saturated, total ...... g . . . 3.10 7.57 30.27 14.07 4:0 ......... g . . . 6:0 g . $0 --------- l . . . .17 + .0097 29 .42 1.69 .78 1&0 ......... g . . . .13 T .0084 29 .32 1.27 .59 120 --------- l - -- 2.05 i .0739 29 5.00 19.98 9.29 140 --------- Z - -- .40 I .026 29 .97 3.89 1.81 16:0 ......... g . . . .19 I .018 29 .47 1.87 .87 1&0 ......... g . .. .15 I .012 29 .36 1.44 .67 Monounsaturated, total. . . g . . . .10 _ .24 .97 -45 16:1 ......... g . . . 18H ......... g . . . .10 + .014 29 .24 .97 .45 20:1 ......... g . . . _ 22:1 ......... g . . . Polyunsaturated, total . . . g . . . .01 .02 .10 .05 18:2 ......... g . . . .01 + .003 29 .02 .08 .04 18:3 ......... g . . . o — 29 o 0 0 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 2 4 18 8 Phytosterols ........ mg. . . 3__ — — — AMINO ACIDS: Tryptophan ........ g . . . . 047 .115 . 458 . 213 Threonine ......... g . . . .150 . 367 1 . 467 . 682 lsoleucine ......... g . . . .201 .492 1.966 -914 Leudne .......... Z - - - .326 .796 3.184 1.480 Lysine .......... K - - - .264 .644 2.578 L198 Methionine ........ E - - . . 084 . 204 .815 -379 Cystine .......... K - ~ - .031 . 075 .301 ~140 Phenylalanine ....... x . . . .161 .392 1 . 569 - 729 Tyrosine ......... 8 . . . .161 .392 1.569 .729 Vbfine' .......... x . . . .223 .544 2.175 1.011 Arginine .......... 8 - - - .121 -294 1-177 ~547 Histidine .......... x . - - .090 .220 .881 .410 Alanine .......... K . . . .115 .280 1.121 521 Aspartic acid ........ g . . . .253 .616 2.466 1- 145 Glutarnic acid ........ 8 . . . . 697 1. 701 6. 806 3.163 Glycine .......... 3 . . . .070 .172 .688 . 320 hoflne .......... x . . . .323 .787 3.148 1.463 Serine .......... l . . . .181 .442 1.768 -822 ’ Lauric oils include modified coconut oil, hydrogenated coconut oil, and/or palm kernel oil. Product may contain added vitamin D; refer to label for content. . . 2 Values based on data for products without added vitamin A. Product may contain added Vitamin A; refer to label for content. 3 Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-l (1976) ICE CREAM, VANILLA, regular (mprox. 10% fat), herdened Item No. 01-061 Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Nutrientsandunit: M Moan island-rd error Manh' °' 10 83 i219 ”own." we)??? Refuse.0 PM _ = 064 9 A B C D F G PROX'MATE: Water ........... g . . . 60.80 1 0.4130 35 80.86 646.91 275.79 km! . . 202 269 2,153 918 Foodenergy- - - ~ ' ' ' k]. ' ‘ 347 1,126 9,012 3.842 Protein (NX 6.33) ..... g . . . 3.61 i .0630 74 4.80 38.41 16.38 Tonlfiwd(hn ....... g . ._ 10.77 i .0878 195 14.32 114.59 48.85 Carbohydrate,total ..... g . . . 23.85 31.72 253.76 108.18 Fiber ........... g . . . 0 0 0 0 Am ........... g . .. .97 i .088 3 1.29 10.32 4.40 MINERALS: Calcium .......... mg. . . 132 i 4.87 10 176 1,406 599 Iron ........... mg. . . .09 i .008 31 .12 .96 .41 Magnesium ........ mg. . . 14 i .46 8 18 148 63 Phosphorus ........ mg. . . 101 i 4.06 10 134 1,075 458 Ponssium ......... mg. . . 193 i 7.65 8 257 2,052 875 Sodium .......... mg. . . 87 1 6.8 14 116 929 396 ch ........... mg. .. 1.06 i .250 7 1 41 11 28 4.81 VlTAMlNS: Ascorbicacid ........ mg. . . -53 19 .70 '5-54 2-40 Thiamin .......... mg. . . .039 1 .0024 11 .052 .415 .177 Riboflavin. . . .y ..... mg. . . .247 1 .0134 12 .329 2.628 1 120 thn .......... nu. .. .101 i .0074. 4 .134 1.075 .458 Pantcthenicacid ....... mg. . . .492 1 .654 5.235 2. 232 Vitamin 36 ........ mg. . . .046 8 .061 .489 .209 Folacin .......... mag . . 2 2 3 22 10 Vitamin B12 ........ mcg . . .470 1 .625 1 5.001 2.132 . . RE.. . 100 133 .064 454 V'““"“" """"" zu-. . . 408 i 28.8 3 543 4,341 1.851 LIPIDS: Faltyacids: , Saturated total ...... g 6.70 8.92 71.33 30.41 to ......... g .35 .46 3.72 1.58 &0 ......... g .21 .28 2.20 .94 &0 ......... g .12 .16 1.28 .55 1&0 ......... g .27 .36 2.87 1.22 12:0 ......... g .30 .40 3.22 1.37 1&0 ......... g 1.08 1.44 11.52 4.91 1&0 ......... g 2.83 3.77 30.14 12. 85 1&0 ......... g 1.30 1.74 13.89 5. 92 Monounsaturated, total. . . g 3.11 4.14 33.10 14.11 1&1 ......... 8 .24 .32 2.57 1. 09 18H ......... g 2.71 3.60 28.83 12.29 20:1 ......... g 22:1 ......... g Polyunsaturated, total . . . g .40 53 4.26 1.81 1&2 ......... g .24 32 2.59 1.10 18:3 ......... s .16 21 1.67 0.71 18:4 ......... g 20:4 ......... g 20:5 ......... g 22:5 ......... g 2226 ......... g . . . Cholesterol ........ mg. . . 45 + 2.1 8 59 476 203 Phytosterols ........ mg. . . _ AMINOACIDS: Tryptophan ........ g . . . .051 .068 .542 .231 Threonine ......... g . . . .163 .217 1.734 .739 lsoleucine ......... g . . . .218 .290 2.324 .991 Leudne .......... B . . - .354 .470 3.763 1.604 Lysine .......... g - - . .286 .381 3-046 1-299 Methionine ........ g . . . .091 .120 .963 .411 Cystine .......... K . . . .033 .044 .355 .151 Phenylalanine ....... g - . . .174 .232 1.854 .791 Tyrosine ......... g . . . ,174 .232 1.854 791 thne' .......... g - . . .242 .321 2.571 1. 096 Arginine .......... g . . . .131 .174 1.391 -593 Histidine .......... Z . . . .098 .130 1.042 .444 Alanine .......... g . . . .124 -156 L324 -565 Asparticacid ....... x. 8 . . . .274 .364 2.914 1.242 Glutamicacid ....... ‘. g . . . .756 1.005 8.043 3.429 Glycine .......... 8 ~ - - .076 -102 -813 -346 Praline .......... g . . . .350 .465 3.721 1.586 Serine .......... K . . . .196 .261 2.089 .891 AH-8-1 (1976) ICE CREAM, VANILLA, rich (approx. 16% fat), hardened Item No. 01432 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: O Mean 1 standard error N:Tn:°|;‘°f 1 C (8 f] 02) 1 /2 9a] = 148 g = 1 ,188 g A B C D E F G PROXIMATE: Water ........... g . . . 58.87 87.13 699.38 267.03 F d ........ Itcal . . 236 349 2,805 1,071 °° energy k] . . . 988 1 .462 11 ,739 4,482 Protein (NX6.38) ..... g . . . 2.79 4.13 33.14 12.66 Total lipid (fat) ....... g . . . 16. 00 23.68 190. 08 72 . 58 Carbohydrate, total ..... g . . . 21. 59 31 . 95 256 . 49 97 . 93 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . .75 1.11 8.91 3.40 MINERALS: Calcium .......... mg. . . 102 151 1,213 463 Iron ........... mg. . . .07 .10 .83 .32 Magnesium ........ Mg. . . 11 16 127 49 Phosphorus ........ mg. . . 78 115 927 354 Potassium ......... mg. . . 149 221 1,771 676 Sodium .......... mg. . . 73 108 868 332 Zinc ........... mg. . . .82 1.21 9.74 3.72 VITAMINS: Ascorbic acid ........ mg . . . 41 . 61 4 . 87 1 . 86 Thiamin .......... mg . . . . 030 . 044 . 356 .136 Riboflavin ......... mg. . . .191 .283 2.269 .866 Niacin .......... mg. . . .078 .115 .927 .354 Pantothenic acid ....... mg. . . . 380 . 562 4 . 514 1 . 724 Vitamin B6 ........ mg. . . .036 .053 .428 .163 Folacin .......... meg . . 2 2 19 7 Vitamin B12 ........ mcg . . 1 .363 .537 4.312 1.647 . . RE. . . 48 219 1.758 671 Vitamln A --------- IU. . . 606 397 7,199 2,749 LIPIDS: Fatty acids: Saturated, total ...... g . . . 9,96 14.74 118.32 45.18 4:0 --------- 8 .52 .77 6.16 2.35 6:0 ......... g .31 .46 3.65 1.39 8:0 ......... g .18 .26 2.12 .81 10:0 ......... g .40 .59 4.77 1.82 12:0 ......... g .45 .66 5.34 2.04 14:0 ......... g 1.61 2.38 19.12 7.30 16:0 ......... g 4.21 6.23 50.00 19.09 1830 --------- g 1.94 2.87 23.04 8.80 Monounsaturated, total. . . g 4, 62 6.84 54.90 20. 96 16:1 ......... g .36 .53 4.26 1.62 8 4.02 5.96 47.82 18.26 g g . . . Polyunsaturated, total . . . g . . . , 59 . 88 7.06 2 . 70 18:2 ......... g .36 .54 4.29 1.64 18:3 ......... g .23 .34 2.76 1.06 18:4 ......... g 2024 ......... g . . . 20:5 ......... g . . . 2215 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg . . . 59 88 703 269 Phytosterols ........ mg . . . AMINO ACIDS: Trwtophan ........ g - - . . 039 . 058 .468 .179 Threonine ......... g . - - .126 .186 1.496 .571 lsoleucine ......... g , 169 .250 2.005 -766 Leucine .......... g ~ - - . 273 . 405 3. 247 1. 240 Lysine .......... g .221 .327 2.629 1.004 Methionine ........ g . 070 .104 . 831 - 317 Cystine .......... E - . 026 . 038 . 307 .117 Phenylalanine ....... g - .135 .199 1 . 600 - 511 Tyrosine ......... l .135 .199 1.600 .611 Valine .......... g .187 .276 2. 218 .847 Arginine .......... g - - - . 101 .150 1.200 -458 Histidine .......... g . . . . 075 .112 .899 . 343 Alanine .......... g - - - .096 .142 1.143 -436 Asparticacid ........ g - . - ,212 .313 2.514 .960 Glutamic acid ........ g . 584 .865 6.941 2.650 Glycine .......... E . 059 . 087 .701 .268 Proline .......... g . - - .270 .400 3.211 1.226 Serine .......... 8 ~ ~ - .152 . 225 1 . 803 - 588 AH-8-1 (1976) ICE CREAM, FRENCH, VANILLA, soft serve Item No. 01-003 . . . Amount in edible portion of Amount in edible portion of Nutrients and units Amount m 100 9mm" edible portion Acommon‘rmasum orifooclM 1 pound of food as purchased pproxnma 9 measure an wars 3mm: 0 Mean imndard error N23135:. 1 c (8 f1 02) 1/2 gai = 173 g = 1 .384 g A B C D E F G PROXIMATE: . Wawr ........... g . .. 59.76 1 0.3610 11 103.38 827.08 271.07 km! . . 218 377 3:014 988 Foodenergy ------ k]. . . 9]] 1,577 12,613 49134 Protein(NX6.36) ..... g . . . 4.07 7.04 56.33 18.46 TonIHMd(hfl ....... g . .. 13.02 i .5078 11 22.52 180.20 59.06 Carbohydrate, total ..... g . . . 22.13 38.28 306.28 100.38 Fiber ........... g . . . 0 0 0 0 Am ........... g . .. 1.02 1.76 14.12 4.63 MINERALS: Calcium .......... mg. . . 136 236 1 .886 618 iron ........... mg. . . .25 .43 3.46 1.13 Magnesium ........ mg. . . 14 25 198 55 Phosphorus ........ mg. . . 115 199 1,594 523 Potassium ......... mg . . . 195 338 2 ,704 886 Sodium .......... mg. . . 89 153 1,228 402 th ........... nu. .. 1.15 1.99 15.92 5.22 VITAMINS: Ascorbic acid ........ mg . . . . 53 . 92 7 . 34 2 . 40 TMamm .......... nu, .. .046 .080 .637 .209 RmoflaWn ......... mg, . . .259 .448 3.585 1.175 Niacin .......... mg. . . .103 .178 1.426 .467 Pantothenic acid ....... mg . . . . 616 1. 066 8. 525 2 . 794 Vitamin 36 ........ mg. . . .055 .095 .761 .249 Folacin .......... mcg . . 5 9 73 ‘ 24 Vitamin B12 ........ meg . . .576 .996 7.972 23.613 . . RE.. . 115 199 1,592 5 Vltamln A ......... IU . ‘ . 459 794 6 ,353 2,082 LIPIDS: Fatty acids: Saturated, total ...... g . . . 7 . 81 13 . 51 108. 07 35. 42 4: ......... g . .. .39 .68 5.42 1.78 so ......... g . .. .23 .40 3.22 1.05 8:0 ......... g . . . .14 .24 1.88 .62 10:0 ...... . g . . . .30 .52 4.20 1.38 120 ......... g . .. .34 .59 4.70 1.54 14.0 ......... g . . . 1.22 2.11 16.88 5.53 160 ......... g . .. 3.38 5.86 46.85 15.35 1&0 ......... g . .. 1.54 2.66 21.27 6.97 Monounsaturated, total. . . g . . . 3 , 86 6 . 68 53 . 45 17 . 52 16:1 ......... g . . . .30 .52 4.17 1.37 13” --------- 2 ~ . - 3.38 5.85 46.80 15.34 20:1 ......... g . . . 2221 ......... g . . . Polyunsaturated, total . . . g . . . . 57 . 98 7 .86 2 . 58 1&2 ......... g . .. .38 .65 5.19 1.70 1&3 ......... g . .. .18 .31 2.48 .81 18:4 ......... g . . . 20:4 ......... g . . . .01 .01 .10 .03 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 89 153 1,226 402 Phytosterols ........ mg. . . AMINO ACIDS: ' Tryptophan ........ g . . . .058 .100 .797 .261 Threonine ......... g . . . .188 . 325 2.604 .853 isoleucine ......... g . . . _244 .423 3.383 1.109 Leudne .......... g .. . .393 .680 5.438 1.782 Lyfine .......... Z -- ~ .317 .549 4.393 1.440 Methionine ........ g . . . .102 .177 1.417 .464 Cystine .......... l - - . . 042 . 072 . 576 .189 Phenylalanine ....... g . . . , '| 95 . 337 2 . 692 . 882 Tymflne ......... g . .. .194 .335 2.684 .880 Valine .......... g . . . .269 .466 3.729 1.222 Arginine .......... K - - . .163 .281 2.250 -737 Histidine .......... g - - - .109 .188 1. 506 .493 Alanine .......... Z - - - .147 .255 2.037 .668 Aspartic acid ........ g . . . .312 .540 4.322 1.417 Glutamic acid ........ x . . . .812 1.405 11.239 3.684 Glycine .......... g . . . .090 .156 1.249 .409 hofine .......... z -- ~ .369 .638 5.101 1.672 Serine .......... g . . . .234 .405 3.242 1.062 AH-8-1 (1976) ICE MILK, VANILLA, hardened Item No. 01-064 Nutrient: md units Amount in 100 grams, edible portion Amount in edible portion of common meewres of food Amount in edible portion of 1 pound of food as purchased Approxlmete mum and ml ht - Munistandard error "22.1%," 1 c (8 fl oz) 1/2 gal “mo = 131 g = 1,048 g A B C D E F G PROXIMATE: Wamr ........... g . . . 68.62 __ 0.2098 171 89.89 719.14 311.26 km! .. 140 184 1,469 636 F°°d°"°'8Y """" u. . , 587 769 6,148 2,661 Protein(NX 6.38) ..... g . . . 3.94 1 .132 27 5.16 41.29 17.87 Total lipid (fat) ....... g . . . 4.30 1 . 0499 279 5.63 45.06 19.50 Carbohydrate, total ..... g . . . 22.11 28.96 231.71 100.29 Fiber ........... g . . . 0 0 0 0 Am ........... g . . . 1.03 1 .0333 3 1.35 10.79 4.67 MINERALS: Cadum .......... mg.. . 134 1 9.78 8 176 1,409 610 "on ........... mg.. . .14 1 .018 7 .18 1.47 .64 Magnesium ........ mg. . . 14 1 .88 7 19 149 64 Phosphorus ........ mg. . . 99 1 7.8 8 129 1 .035 448 Potassium ......... mg. . . 202 1 11.6 8 265 2,117 916 Sodium .......... mg. . . 80 1 4.8 8 105 836 362 th ........... mg.. . .42 1 .12 6 .55 4.40 1.90 VITAMINS: Ascorbicacid ........ mg. . . .58 .76 6.08 2.63 Thiamin .......... mg. . . .058 1 .0048 4 .076 .608 .263 Riboflavin ......... mg. . . . 265 1 . 0194 4 . 347 2. 777 1 . 202 thn .......... mg.. . .090 2 .118 .943 .408 Pantothenic acid ....... mg. . . .505 1 -662 5.292 2.291 Vitamin B6 ........ mg. . . .065 + .0029 3 .085 .681 .295 Folacin .......... mtg . . 2 3 24 10 Vitamin B12 ........ mcg . . .668 1 .0513 3 .875 7.001 3.030 V' . A RE.. . 40 52 419 181 "mm """"" 1w. . . 153 214 1,703 739 LIPIDS: Fatty acids: Saturated, total ...... g . 2.68 3.51 28.05 12.14 to ......... g . .14 .18 1.46 .63 ED ......... g . .08 .11 .86 .37 &0 ......... g . .05 .06 .50 .22 10:0 ......... g . .11 .14 1.13 .49 120 ......... g . .12 .16 1.26 .55 14:0 ......... g . .43 .57 4.53 1.96 1&0 ......... g . 1.13 1.48 11.85 5.13 1&0 ......... g . .52 .68 5.46 2.36 Monounsaturated, total. . . g . 1.24 1.63 13.02 5.63 16H ......... g . .10 .13 1.01 .44 18H ......... g . 1.08 1.42 11.34 4.91 20:1 ......... g . 22:1 ..... ‘ . . . . g . Polyunsaturated, total . . . g . .16 .21 1.67 .72 18:2 ......... g . .10 .13 1.02 .44 1&3 ......... g . .06 .08 .66 .28 18:4 ......... g . 20:4 ......... g . 20:5 ......... g . 22:5 ......... g . 22:6 ......... g . Cholesterol ........ mg. 14 1 1 . 6 4 18 146 63 Phytosterols ........ mg. AMINO ACIDS: Tryptophan ........ g . . 056 . 073 . 582 . 252 Threonine ......... g . .178 .233 1 .864 . 807 lsoleucine ......... g . 238 .312 2. 498 1.081 Leudne .......... x .386 .506 4.045 1.751 Lysine .......... l .312 .409 3.275 1.417 Mnhhnhe ........ 8 .099 .129 1.036 .448 CynMe .......... g .036 .048 .382 .165 Phenylalanine ....... K . . 190 . 249 1 . 993 . 863 Tymphe ......... g . .190 .249 1.993 .863 Vaflne' .......... 3 .264 .345 2.764 1.196 Arsinine .......... g .143 .187 1.495 .647 HkfidMe .......... i . .107 .140 1.120 .485 Alanine .......... g .136 .178 1. 424 .616 Aspartic acid ........ g . 299 . 392 3 .132 1 . 356 Glutamic acid ........ x . 825 1 . 081 8 . 647 3 . 742 GWche .......... g .083 .109 .874 .378 Hoflne .......... x .382 .500 4.000 1.731 Sefine .......... g .214 .281 2.246 .972 AH—8-1 (1976) ICE MILK, VANILLA, soft 80m Item No, 01-065 . . . Amount in edible portion of Amount in edible portion of N utrienta and unis: Amount m 100¢nms,edlble portion common measures of food 1 pound of food as purchased Numbevol Approximate mneureandweighl Refun:0 Munimndnrderror “mph 1 c (8 fl oz) ”2 9a] = 175 g 3 1,400 g A a c D E F G Pnoxmwrs: Water ........... g' . . . 69.64 + 0.1530 45 121.87 974.96 315.89 ‘ k“, _ ' 128 '7 223 1,787 579 Food energy -------- k1. _ _ 534 935 7,480 2.424 Protein(Nx6.38) ..... g . . . 4.59 8.03 64.26 20-82 Touififid(fifl ...... -. g _ .. 2.64 i .116 67 4.62 36.96 11.98 Carbohydrate,qu ..... g . . . 21-93 38'” 307'02 99'“ Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . 1.20 2.10 16-80 5-44 MINERALS: Calcium .......... mg. . . 157 274 2.195 711 Iron ........... mg. . . J5 -28 2'24 '73 Magnesium ........ mg. . . 17 29 231 75 Phosphorus ........ mg. . . ”5 202 1.513 523 Potassium ......... mg. _ _ 236 412 3,298 1,069 Sodium .......... mg. . . 93 163 1.303 422 Zinc ........... mg. . . -49 ~35 5-35 2-22 VITAMINS: Ascorbicacid ........ mg. . . .5'7 1.17 9.38 3.04 Thiamin .......... mg. . . .067 .117 .938 .304 Rmoflafin. . .4 ...... nu. .. .309 .541 4.326 1.402 thn .......... nu. .. .105 .184 1.470 .476 PunomeMcadd ....... nu. .. .589 1.031 8.246 2.672 Vitamin 36 ........ mg. . . .076 .133 1.064 .345 Folacin .......... mag . . 3 5 38 12 Vitamin B12 ........ Mtg . . .780 71.365 ;O.920 3.538 . . RE. . . 25 4 3 0 113 m...“ """"" w. . . 100 175 1,400 454 LIPIDS: Fattyacids: Saturated,total ...... g . . . 1.64 2.88 23.01 7.45 to ......... g . .. .09 .15 1 20 .39 60 ......... g 05 .09 71 23 30 ......... g 03 .05 41 .13 100 ......... g 07 .12 93 .30 120 ......... g 07 .13 1 04 34 140 ......... g .27 .46 3 72 1 20 160 ......... g .69 1.22 9 72 3 15 1&0 ......... g . .. .32 .56 4.48 1.45 Monounsaturated, total. . . g . . . .76 1.33 10.68 3.46 1&1 ......... g . .. .06 .10 .83 .27 18M ......... g . . . .66 1.18 9.30 3.01 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated,total . . . g . . . .10 .17 1.37 .44 18:2 ......... g . . . .06 .10 .84 .27 1&3 ......... g . .. .04 .07 .54 .17 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 8 13 106 34 Phytosterols ........ mg. . . AMINOACIDS: Tryplophan ........ g . . . .065 .113 .906 .294 Threonine ......... g . . . .207 .363 2.901 .940 Isoleucine ......... g . . . ,278 .486 3.888 1.260 Leuclne .......... I - - - .450 .787 6.295 2.040 Lyflno .......... l - - - .364 .637 5.096 1.651 Methionine ........ B - . - .115 .201 1.612 .522 Cynme .......... l - - - .042 .074 .594 .193 Phenylalanine ....... 8 ~ - - .222 .388 3.102 1.005 TV'OSiM --------- 3 - ~ - .222 .388 3.102 1.005 \hflne .......... g . . . _307 .538 4.301 1.393 Arginine .......... z_ . . . .155 .291 2.327 .754 Hkflmnu ......... z - -. .124 .218 1.742 .565 Alanine .......... 8 - - ~ .158 .277 2.216 .718 Aspanlcacid ........ x - - - .348 .609 4.875 1.579 Glutamicacid ........ 8 - . - .961 1.682 13.456 4.360 Glycine .......... K - . - .097 .170 1.360 ~44] Proline .......... x - - - .445 .778 6.225 2.017 Serine .......... l . . . .250 .437 3.495 1.132 AH-8-1 (1976) SHERBET, ORANGE Item No. 01-066 . . . Amount in edible portion of Amount in edible portion of Nutrient: and units Amount m 100 grams, edible portion common masures of food 1 pound of food as purchased A roximate menu" and wei ht - Mean 1 standard error N:%:::' 1 CF78 f1 OZ) 1/2 ga1 Refuse.0 = 193 g = 1 .542 g A B C D E F G PHOXIMATE: Wanr ........... g . . . 66.07 :_ 0.3048 39 127.52 1,018.80 299.69 F km! .. 140 270 2,158 635 ood energy """"" 1k] . . . 586 1,130 9,031 2,657 ProteinlNX 6.38) ..... g . . . 1.12 i .0516 41 2.16 17.27 5.08 Tomlfimd(h0 ....... g . . . 1.98 i .0571 23 3.82 30.53 8.98 Carbohydrate, tota ..... g . . . 30. 43 58. 73 469 . 23 138 . 03 Fiber ..... . ...... g . . . Trace Trace Trace Trace Aw ........... g . .40 1 .77 6.17 1.81 MINERALS: Calcium .......... mg. . . 54 i 6. 9 6 103 827 243 Iron ........... mg. .16 i .027 5 .31 2.47 .73 Magnesium ........ mg. 8 + 1 7 15 120 35 Phosphorus ........ mg. 38 E 5.6 6 74 594 175 Potassium ......... mg. 103 i 22.7 7 198 1,585 466 Sodium .......... mg. 46 i 10 7 88 706 208 lmc ........... "m. .69 i .48 6 1.33 10.64 3.13 VITAMINS: Ascorbic acid ........ mg. . . 2. 00 3.86 30.84 9. 07 Thiamin .......... mg. . . .017 .033 .262 .077 Riboflavin ......... mg . . . . 046 . 089 . 709 . 20-9 Niacin .......... mg. . . .068 -131 1-049 ~308 Pantothenic acid ....... mg . . . . 032 . 062 . 493 .145 Vitamin B6 ........ mg. . . .013 .025 .200 .059 Folacin .......... meg . . 7 14 111 33 Vitamin B12 ........ mtg . . . 082 .158 01. 264 9] . 372 . . RE.. . 20 39 3 8 “W“ A ~~~~~~~ m. . . 96 12.5 1.480 435 LIPIDS: Fatty acids: Saturated, total ...... g . 1.23 2.38 19.00 5.59 to ......... g . .06 .12 .99 .29 &0 ......... g . .04 .07 .59 .17 8:0 ......... g . .02 .04 .34 .10 1&0 ......... g . .05 .10 .77 .22 120 ......... g . .06 .11 .86 .25 1&0 ......... g . .20 .38 3.07 .90 1&0 ......... g . .52 1.00 8.03 2.36 1&0 --------- z . .24 .46 3.70 1.09 Monounsaturated, total. . . g . . 57 1 . 10 8. 82 2 - 59 16:1 ......... g . .04 .09 .68 .20 18A ......... g . .50 .96 7.68 2.26 2021 ......... g . 2221 ......... g . Polyunsaturated, total . . . g . . 07 . 14 1 . 13 - 33 18:2 ......... g . .04 .09 .69 .20 18:3 ......... g . .03 .06 .44 .13 18:4 ......... g . 20:4 ......... g . 20:5 ......... g . 2225 ......... g . 22:6 ......... g . Cholesterol ........ mg. 7 14 113 33 Phytosterols ........ mg. . . AMINO ACIDS: Trwtophan ........ g . .016 .030 .244 .072 Threonine ......... g . . 051 .098 .780 - 229 lsoleucine ......... g , 068 .131 1 . 045 - 307 Leucine .......... 8 .110 .212 1.692 .498 Lyflne .......... K .089 .171 1.370 .403 Methionine ........ x .028 .054 .433 -127 Cystine .......... K .010 .020 .160 .047 Phenylalanine ....... g . . 054 .104 . 834 - 245 Tyrosine ......... X . 054 .104 . 834 - 245 vanne- .......... g .075 .145 1.156 ~340 Arginine .......... g . 041 . 078 . 625 - 184 Histidine .......... g . . 030 .059 .468 .138 Alanine .......... 8 . 039 . 075 . 596 .175 Aspartic acid ........ 8 . 085 .164 1 . 310 . 385 Glutamic acid ........ g . 235 .453 3.616 1.064 Glycine .......... X .024 .046 . 365 .107 Praline .......... g .108 . 209 1 . 673 - 492 Serine .......... g .061 .118 .939 .276 AH-8-1 (1976) COFFEE WHITENER (nondeiry), LIOUID (frozen), containing hydrogenated vegetable oil and soy protein‘ Item No. 01-067 Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Nutrients aid units Approximate measure and weight of" : Mean 1: standard error "3:231:50, R u 0 A B C 1/2 f1 OZ 15 g 1/2 CF 1209 G PaoerA‘rE:2 Water ........... g . . . 77.27 i 1.107 11 11.59 92.72 350.50 km! . . 136 20 163 615 F°°d "my """" u . . . 568 as 681 2 .575 Protein(NX5,7'|) ..... g .. . 1.00 1 .118 14 .15 1.20 4.54 Total lipid (fat) ....... g . . . 9. 97 i . 276 42 1. 50 11. 96 45 . 22 Carbohydrate, total ..... g . . . 11. 33 1. 71 13. 66 51. 62 Fiber ........... g . . . 0 0 0 , 0 Ash ........... g . . . .38 i .091 6 .06 .46 1.72 MlNERALs:2 Calcium .......... mg. . . 9 i 2 8 1 1 1 42 Iron ........... mg. . . . 03 j; . 03 5 Trace . 04 .14 Magnesium ........ mg. Trace 3 Trace Trace 1 Phosphorus ........ mg. 64 i 13 8 10 77 291 Potassium ......... mg. . . 190 j; 39. 6 6 29 229 864 Sodium .......... mg. . . 79 i 17 8 12 95 359 Zinc ........... mg . . . . 02 1 Trace . 02 . 09 VITAMINS: 2 Ascorbic acid ........ mg. . . 0 0 0 0 Thiamin .......... mg. . . 0 0 0 0 Riboflavin ......... mg. . . 0 3 0 0 0 Niacin .......... mg . . . 0 0 0 0 Pantothenic acid ....... mg . . . 0 0 0 0 Vitamin 86 ........ mg. . . 0 0 0 0 Folacin .......... mcg . . 0 0 0 0 Vitamin B12 ........ mcg . . 0 0 0 0 Vitamin A 3 . . RE. 9 1 3 5 1 11 40 """ IU . 89 i 33 5 13 107 404 LIPIDS: Fatty acids: Saturated, total ...... g . . . 1 . 94 . 29 2 . 32 8 . 79 4:0 ......... 3 6:0 ......... g 8:0 ......... 3 Trace 7 Trace .01 .02 10:0 ......... g . 01 i .007 7 Trace .02 .06 12:0 ......... g .06 i .03 7 .01 .07 .28 14:0 ......... g .02 i .006 7 Trace .02 .09 16:0 ......... g .88 i .11 7 .13 1.06 4.01 18:0 ......... g .98 i .056 7 .15 1.17 4.43 Monounsaturated, total . . . g . 7 . 56 1 .13 9 . 07 34. 29 16:1 ......... g . . . 18:1 ......... g . . . 7 56 _ .243 7 1.13 9.07 34.29 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . 03 Trace . 03 . 12 18:2 ......... g .02 1 008 7 Trace .03 .10 18:3 ......... g . . . 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg . 0 0 0 0 Phytosterols ........ mg. . . “-— -—— — —— AMINO ACIDS: Tryptophan ........ g . 015 . 002 . 018 . 067 Threonine ......... g . . . . 043 . 007 . 052 .197 Isoleucine ......... g . 056 . 008 . 067 . 252 Leucine .......... 5 . 085 - 013 .102 - 384 Lysine .......... 8 .068 .010 .082 .311 Methionine ........ Z . 015 . 002 . 018 . 067 Cystine .......... g . 018 . 003 . 021 . 080 Phenylalanine ....... g . 055 . 008 . 066 . 249 Tyrosine ......... g . 037 . 006 . 045 .170 Valine ' .......... g . 056 . 008 . 067 . 252 Arginine .......... 8 . . . . 080 . 012 . 096 . 363 HbfidMe .......... z . . . .028 .004 .033 .126 Alanine .......... l . 047 .007 . 056 .212 Aspartic acid ........ K .125 .019 .150 .566 Glutamic acid ........ K - . - .201 .030 .241 .910 Glycine .......... 3 - - - . 047 . 007 . 056 . 213 Proline .......... 3 - - - . 060 . 009 . 071 . 270 Serine .......... 8 . 057 . 009 . 069 . 260 1 Fatty acid values shown donot app1y to a11 products containing hydrogenated vegetab1e oi1,which is generally soybean, cottonseed, safflower, or b1ends thereof. food are as fo1'lows: 1.80, 4.67, 3.04; 1.49, 4.41, 3.70; and 2.83, 2.97, 3.81 g. 2 Includes data for samp1es containing 1auric acid 011 and sodium caseinate. 3 Contributed 1arge1y from beta-carotene used for co1oring. " Dashes denote lack of reliab1e data for a constituent be1ieved to be present in measurab1e amount. Products are availab1e whose saturated, monounsaturated,and po1yunsaturated fatty acid contents per 100-9 AH-8-1 (1976) COFFEE WHITENER (nondairy), LIQUID (frozen), containing lauric acid oil and sodium caseinm‘ Item No. 01-068 Nutrients aid units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Mean 3. standard error Number of Approximte meeuue end weight Refusezo . 1/2f1oz=159 =1209 A B c E F G rnoxmun'e:2 Water ........... g . . . 77.27 1 1.107 11 11.59 92.72 350.50 ‘ ml . . 136 20 164 619 F°°de"°'8Y """" u. . . 571 86 685 2,590 Protein(NX 6.29) ..... g . . . 1.00 1 .118 14 .15 1.20 4.54 Total lipid (fat) ....... g . . . 9.97 1 .276 42 1.50 11.96 45.22 Carbohydrate,total ..... g . . . 11.38 1.71 13.66 51.62 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . .38 1 .091 6 .06 .46 1.72 MINERALS:z Calcium .......... mg. . . 9 i 2 8 1 11 42 Iron ........... mg. . . .03 1 .03 5 Trace .04 .14 Magnesium ........ mg. . . Trace 3 Trace Trace 1 Phosphorus ........ mg. . . 64 i 13 8 10 77 291 Potassium ......... mg. . . 190 i 39.6 6 29 229 854 Sodium .......... mg. . . 79 i 17 8 12 95 359 Zinc ........... mg. . . .02 1 Trace .02 .09 VITAMINS:2 Ascorbic acid ........ mg. . . 0 0 0 0 Thiamin .......... mg. . . 0 0 0 0 Riboflavin . . . . . ..... mg. . . 0 3 0 0 0 Niacin .......... mg. . . 0 0 0 0 Pantothenicacid ....... mg. . . 0 0 0 0 Vitamin 36 ........ mg. . . 0 0 0 0 Folacin .......... mcg . . 0 0 0 0 Vitamin 512 ........ mag . . 0 0 0 0 . . 3 RE. . . 9 + 3 5 1 11 40 “mm" """" izu. . . 89 E 33 5 13 107 404 LIPIDS: Fattyacids: Saturated, total ...... g 9.30 1.40 11.16 42.20 4:0 ......... g . 6:0 ......... g . . . 8:0 ......... g . . . .35 1 .046 18 .05 .42 1.58 10:0 ......... g . . . .28 1 .039 18 .04 .33 1.26 12:0 ......... g 6.61 1 .318 18 .99 7.94 30.00 14:0 ......... x 1.00 1 .0920 18 .15 1.20 4.54 16:0 --------- x - . . .43 1 .052 18 .06 .52 1.96 18:0 ......... g - - . .60 + .092 18 .09 .72 2.71 Monounsaturated,total. . , g . . . .1] _ .02 .13 .48 16:1 ......... g . . . 18:1 ......... g . . . 2011 --------- g . - - .11 _ .036 18 .02 .13 .48 22:1 ......... g Polyunsaturated, total - - . 1: Trace Trace Trace .01 18:2 --------- 3 Trace 18 Trace Trace .01 18:3 ......... g 18:4 ......... g . . . 20:4 ......... g . . 20:5 ......... g . 22:5 ......... g . 22:6 ......... g . Cholesterol ........ mg . 0 0 0 0 Phytosterols ........ mg. . . "_ — — — AMINOACIDS: Trvptophan ........ g . . . .014 .002 .017 .063 Threonine ......... g . . . .042 .006 .051 .192 isoleucine ......... g . . . .06] .009 .074 .278 Leucine .......... 8 . - ~ .099 .015 .118 .448 Lysine .......... g - - - .080 .012 .097 .365 Methionine ........ g - - - .030 .005 .036 .138 Cystine .......... g . . . .004 .001 .005 .019 Pheny|a|anine ....... X - - ~ .054 .008 .064 .243 Tyrosine ......... g . . . _057 .009 .069 .260 Valine' .......... g . . . .072 .01] .086 .325 Arginine .......... g . . . .040 .006 .048 .180 Histidinc .......... 8 - ~ - .030 .004 .035 .134 Alanine. . .. ....... x - . - .031 .005 .038 .142 Asparticacid ........ g . - - .071 .011 .085 .321 Glutamicacid ........ 8 - - - .227 .034 .273 1.031 Glycine .......... S - ~ - .020 .003 .024 .091 Proline .......... S . . . _‘|‘|3 .017 .135 .511 Serine .......... 8 . . . .062 .009 .074 .279 ‘ Lauric oiis 1nc1ude modified coconut 011. hydrogenated coconut 011, and/or pa1m kerne1 oi1. 2 Inc1udes data for samp1es containing hydrogenated vegetab1e oi1 and soy protein. : Contributed 1arge1y from beta-carotene used for co1oring. Dashes denote 1ack of re1iab1e data for a constituent be11'eved to be present in measurab1e amount. AH-8-1 (1976) COFFEE WHITENER inondairy), POWDERED Va1ues apply to products containing lauric acid oil and sodium caseinate as ingredients.‘ Item No. 01-069 Nutrient: and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuuzo Moon 1 standard error N:"'=;'I:‘°‘ 1tsp=Zg 1c=94g A B C E F G PROXIMATE: Water ........... g . . . 2.21 i 0.137 25 0.04 2.08 10.02 km] _ , 546 11 514 2,479 F°°d°"°'8Y """" .1, _ . 2,287 46 2,150 10,374 Protein (NX 6.29) ..... g . . , 4.79 i .179 26 .10 4.50 21.73 Total lipid (fat) ....... g . . . 35.48 i .4203 40 .71 33.35 160.94 Carbohydrate, total ..... g . . . 54 . 88 1 .10 51 . 59 248. 94 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . 2.64 _ .0912 23 .05 2.48 11.98 MINERALS: Calcium .......... mg. . . 22 i 3. 3 16 Trace 21 101 Iron ........... mg. . . 1.15 i .356 9 .02 1.08 5.22 Magnesium ........ mg. . . 4 i 1 8 Trace 4 18 Phosphorus ........ mg. . . 422 i 29. 4 19 8 397 1 ,914 Potassium ......... mg. . . 812 i 41.4 18 16 763 3,682 Sodium .......... mg. . . 181 i 21.3 23 4 170 821 Zinc ........... mg, . . .51 1 .01 .48 2.31 VITAMINS: Ascorbic acid ........ mg . . . 0 0 0 0 Thiamin .......... mg . . . 0 0 0 0 Riboflavin z ........ mg. . . .165 i .0929 5 .003 .155 .748 Niacin .......... mg ._ . . 0 0 0 0 Pantothenic acid ....... mg. . . 0 0 0 0 Vitamin 36 ........ mg. . . 0 0 0 0 Folacin .......... mcg . . 0 0 0 0 Vitamin 312 ........ mcg . . 0 0 0 0 v. . A 3 RE. . . 20 1 6.8 4 Trace 19 92 "W" ““““ 1w. . . 203 1 67. 7 4 4 191 921 LIPIDS: Fatty acids: Saturated, total ...... g . 32 . 52 . 65 30 . 57 147 . 53 4: ......... g 6:0 ......... 3 8:0 ......... g 1.33 _i_-_ .296 8 .03 1.25 6.04 10:0 ......... g 1.46 i .199 8 .03 1.37 6.61 12:0 ......... g 13.58 i .4125 8 .27 12.76 61.60 14:0 ......... g 5.99 1 .328 8 .12 5.63 27.16 16:0 ......... g 3.75 i .266 8 .08 3.53 17.02 18:0 ......... g . . 6.34 i .931 8 .13 5.96 28.75 Monounsaturated, total. . . g . . . . 97 .02 .91 4. 39 16:1 ......... g . 18:1 ......... g . .97 _ .16 8 .02 .91 4.39 20:1 ......... g . 22:1 ......... g . Polyunsaturated, total . . . g . .01 Trace . 01 .06 18:2 ......... g . Trace 8 Trace Trace .02 18:3 ......... g . .01 1 .008 8 Trace .01 .05 18:4 ......... g . 20:4 ......... g . 20:5 ......... g . 22:5 ......... g . 22:6 ......... g . Cholesterol ........ mg . 0 0 0 0 Phytosterols ........ mg . “—-— — — — AMINO ACIDS: Tryptophan ........ g . 066 . 001 . 062 . 301 Threonine ......... g . .203 .004 .190 .919 lsoleucine ......... g . 294 _ 006 . 276 1 . 333 Leucine .......... 8 . 473 .009 .445 2.145 Lysine .......... 8 . 385 .008 . 362 1 . 748 Methionine ........ g .145 .003 .137 .660 Cystine .......... B . 021 Trace . 019 .093 Phenylalanine ....... H . 257 .005 . 241 1 .164 Tyrosine ......... g . 274 . 005 . 258 1 . 244 Valine ---------- g . 343 . 007 . 322 1 . 554 Arginine .......... E .190 . 004 .178 . 860 HkfidMe .......... g . .142 .003 .133 .642 Alanine .......... 8 .150 . 003 .141 . 680 Aspartic acid ........ E . 339 . 007 . 319 1 . 537 Glutamic acid ........ X 1 .088 .022 1 .023 4. 936 Glycine .......... g . 096 . 002 . 090 . 435 Proline .......... g . 540 . 011 . 508 2 . 449 Serine .......... g . 295 . 006 . 277 1. 337 1 Laurie oils include modified coconut oil, hydrogenated coconut oil, and/or palm kernel oil. 2 Values based on data for products containing added riboflavin used for coloring. 3 Contributed largely from beta-carotene used for coloring. " Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. Product may not contain added riboflavin. AH-8-1 (1976) DESSERT TOPPING(nondairy1, POWDERED Vaiues app1y to products containing 1auric acid OH and sodium caseinate as ingredients.‘ Item No. 01-070 Amount in 100 grams, edible portion Amount in edible portion of common masures of food Amount in edible portion of 1 pound of food as purchased Nutrient: and units A m .mu mum "Id _ M 0 Number of w x: new Rm“: ”m" 1 “mm“ °"°' simples amount to prepare 1tbsp= 1.3 g 1-1/202= 42.5 g A B C D E F G PROXIMATE: Water ........... g . . . 1.47 j: 0.914 3 0 02 0.62 6.67 km] . . 577 8 245 2,618 “New“ """" {k}. . . 2,415 31 1,027 10,956 Protein (NX 6.29) ..... g . . . 4.90 i .314 3 06 2.08 22.23 Total lipid (fat) ....... g _ . , 39.92 i 1. 073 9 52 16.97 181.08 Carbohydrate, total ..... g . . . 52 . 54 68 22 . 33 238. 32 Fwer ........... g . . . 0 0 0 Ash ........... g . 1.17 i .384 3 02 .50 5.31 MINERALS: Calcium .......... mg. . . 17 i 2. 6 3 Trace 7 75 Iron ........... mg. 2— —- — Magnesium ,,,,,,,, mg. —-— — — -— Phosphorus ........ mg. 74 i 35 3 1 31 333 Potassium ......... mg. . . 166 2 2 7 I 7'53 Sodium .......... mg. . . 122 1 33.5 4 2 52 551 Zinc ........... mg . . . — ‘- — _ VITAMINS: Ascorbic acid ........ mg . . . 0 0 0 0 TMamm .......... mg.. . 0 0 0 0 Riboflavin ......... mg . . . 0 2 0 0 0 Niacin .......... mg. . . 0 0 0 0 Pantothenic acid ....... mg . . . 0 0 0 0 Vitamin B6 ........ mg. . . 0 0 0 0 Folacin .......... mtg . . 0 0 0 0 Vitamin B12 ........ mcg . . 0 0 0 0 Vitamin A 3 {RE . . 108 2 1 46 489 """"" IU. . . 1,077 2 14 458 4,885 LIPIDS: Fatty acids: Saturated, total ...... g . . . 36. 65 48 15 . 58 166 . 25 4:0 ......... g . 6:0 ......... g 830 --------- g .67 1 .45 3 .01 .28 3.04 1010 --------- g .96 i .34 3 .01 .41 4.37 1210 --------- 8 14.51 i 1.050 3 .19 6.16 65.80 1410 --------- Z 5.75 i .296 3 .08 2.44 26.06 1610 --------- 8 5.43 1 .268 3 .07 2.31 24.62 1310 --------- 3 9.41 1 .538 3 .12 4.00 42.67 Monounsaturated, total. . , g . . . , 60 . 01 . 26 2 - 72 16:1 ......... g . . . 18:1 ......... g . .60 i .35 3 .01 .26 2.72 20:1 ......... g . 22:1 ......... g . Polyunsaturated, total . . . g . . 45 . 01 . 19 2 . 03 1312 --------- g . .45 1 .10 3 .01 .19 2.03 1823 ......... g . 18:4 ......... g . 2024 ......... g . 20:5 ......... g . 22:5 ......... g . 22:6 ......... g . Cholesterol ........ mg . 0 0 0 0 Phytosterols ........ mg . . . — — — — AMINO ACIDS: Tryptophan ........ g . . 068 .001 .029 . 307 Threonine ......... g . 207 . 003 . 088 . 940 lsoleucine ......... g . 301 . 004 .128 1. 364 Leucine .......... g . 484 . 006 . 206 2 .194 Lysine .......... 8 . 394 . 005 .168 1 . 788 Methionine ........ g .149 . 002 .063 .675 Cystine .......... g . 021 Trace . 009 . 095 Phenylalanine ....... g _ 263 . 003 .112 1 .191 Tyrosine --------- 8 . 280 . 004 .119 1 . 272 Valine ' .......... 8 .351 .005 .149 1.590 Arginine .......... g .194 .003 .082 .880 HkfidMe .......... 8 - .145 .002 .062 .657 Alanine .......... S .153 . 002 .065 .696 Aspartic acid ........ g - . ~ . 347 . 005 .147 1.572 Glutamic acid ........ g - - - 1.113 .014 .473 5.050 Glycine .......... g . 098 . 001 . 042 . 445 Praline .......... g . 552 .007 .235 2.505 Serine .......... g . 301 .004 .128 1.368 ‘ Lauric oi1s inc1ude modified coconut oi1, hydrogenated coconut oi1, and/or pa1m kerne'l oil. 2 Dashes denote 1ack of re1iab1e data for a constituent believed to be present in measurabie amount. 3 Contributed 1arge1y from beta-carotene used for co1oring. AH-8-1 (1976) DESSERT TOPPING (nondairy), POWDERED, prepared with whole milk Topping is made by whipping a b1end of 1-1/2 oz of powdered dessert topping and 1/2 c of whole m11k. Item No. 01-071 Amount in 100 grams, edible portion Amount in edible portion of Amount in edible portion of Nutrients and uni ts common measures of food 1 pound of food Approximate mum and weight Refusezo Mean 1 standard error 1tbsp=4g 1c=809 A B E F G PROXIMATE: Water ........... g . . . 66.65 2.67 53.32 302.32 km! . . 189 8 151 858 F°°d ”my ““““ 1 k] . . . 791 32 633 3,589 Protein(NX 6.35) ..... g . . . 3.60 .14 2.88 16.33 Total lipid (fat) ....... g . . . 12.41 .50 9.93 56.29 Carbohydrate, total ..... g . . . 16. 53 . 66 13.22 74. 98 Fiber ........... g . . . O 0 0 0 Ash ........... g . . . .81 .03 .65 3.67 MINERALS: Calcium .......... mg. . . 90 4 72 409 Iron 1 ........... mg. . . .04 Trace .03 .18 Magnesium ‘ ........ mg. . . 10 Trace 8 44 Phosphorus ........ mg . . . 86 3 69 339 Potassium ......... mg. . . 151 6 121 684 Sodmm .......... nu. .. 66 3 53 298 Zinc1 .......... mg. . . .27 .01 .22 1.22 VITAMINS: Ascorbic acid ........ mg . . . . 68 . 03 . 54 3 . 08 Thiamin .......... mg. . . .027 .001 .022 .122 Riboflavin ......... mg . . . . 117 . 005 . 094 . 531 Niacin .......... mg. . . . 060 . 002 . 048 . 272 Pantothenic acid ....... mg. . . . 226 . 009 .181 1 . 025 Vitamin 36 ........ mg. . . .030 .001 .024 .136 Folacin .......... mcg . . 4 Trace 3 16 Vitamin B12 ........ mcg . . .257 .010 .206 1.166 . . 2 RE. . . 49 2 39 222 V'“"‘"‘ A """" w. . . 361 14 289 1,637 LIPIDS: Fatty acids: Saturated, total ...... g . . . 10. 68 . 43 8 . 55 48 . 46 4: ......... g . . .08 Trace .06 .35 6:0 ......... g . 05 Trace . 04 .21 8:0 ......... g .19 .01 . 16 .88 10:0 ......... g .30 .01 .24 1.37 12:0 ......... g 3.70 .15 2.96 16.80 14:0 ......... g 1.68 .07 1.34 7.63 16:0 ......... g 1.99 .08 1.59 9.04 1&0 ......... g 2.65 .11 2.12 12.02 Monounsaturated, total. . . g . 84 .03 .68 3.82 16d ......... g .05 Trace .04 .24 1&1 ......... g .75 .03 .60 3.42 20:1 ......... g 22:1 ......... g Polyunsaturated, total . . . g . 20 . 01 . 16 . 91 18:2 ......... g .17 .01 .13 .75 18:3 ......... g .03 Trace .03 .16 18:4 ......... g 20:4 ......... g 20:5 ......... g 22:5 ......... g 22:6 ......... g . . . Cholesterol ........ mg. . . 10 Trace 8 44 Phytosterols ........ mg. . . Trace Trace Trace Trace AMINO ACIDS: Tryptophan ........ g . . 050 . 002 . 040 . 229 Threonine ......... g . .159 .006 .127 . 720 lsoleucine ......... g . 219 . 009 .175 . 993 Leucine .......... g .354 .014 .283 1.505 Lysine .......... g .287 .011 .229 1.301 Methionine ........ g . 097 .004 .078 .440 Cystine .......... g . 028 .001 .023 .129 Phenylalanine ....... g .180 . 007 .144 . 818 TYTOSi"e --------- S .185 .007 .148 .838 Valine’ ---------- 8 .247 .010 .197 1.119 Arginine .......... g .134 . 005 .107 . 609 HkfldMe .......... g .101 .004 .081 .458 Alanine .......... K . 120 . 005 .096 . 545 Aspartic acid ........ g . . 267 .011 .214 1.211 Gluramic acid ........ g .776 .031 .620 3.518 Glycine .......... g . 075 .003 .060 . 339 Proline .......... g . 369 .015 .295 1.672 Serine .......... g . 205 . 008 .164 . 928 ‘ Vaiues based on amount contributed by who1e m1’1k. 2 Inc1udes amount contributed from beta-carotene used for coioring. AH-8-1 (1976) DESSERT TOPPING (nondairy), PRESSURIZED Vaiues appiy to products containing 1aur‘ic acid 011 and sodium caseinate as ingredients.1 Item No. 01-072 Nutrients end units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate mum and weight Refuse: 0 Mun 1 standard error Nam‘y 1 tbsp = 4 g 1 c = 70 9 A B C D E F G PROXIMATE: Water ........... g . . . 60.37 1 0.4372 3 2.42 42.26 273.84 Fod ........ kcul . . 264 11 184 1,195 ° “W 41. . . 1.103 44 772 5,002 Protein(NX 6.29) ..... g . . . .98 1 .67 4 .04 .69 4.44 Total lipid (fat) ....... g . . . 22.30 i .9950 13 .89 15.61 101.15 Carbohydrate,totai ..... g . . . 16.07 .64 11.25 72.89 Fiber ........... g . . . 0 1 0 0 0 Ash ........... g . .28 1 .080 3 .01 .20 1.27 MINERALS: Calcium .......... mg. . . 5 1 2 5 Trace 4 24 Iron ........... mg. . 02 2 Trace . 01 . 09 Magnesium ........ mg. 1 1 Trace 1 5 Phosphorus ........ mg. . . 18 + 7.6 4 1 13 83 Potassium ......... mg. . . 19 I 14 3 1 '13 87 Sodium .......... mg. . . 62 T 14 5 2 43 279 Zinc ........... mg. .01 _ 1 Trace ‘ .01 .04 VITAMINS: Ascorbicacid ........ mg. . . 0 1 0 0 0 Thiamin .......... mg. . . 0 1 0 0 0 Riboflavin ......... mg. . . 0 3 0 0 0 Niacin .......... mg. . . 0 1 0 0 0 Pantothenicacid ....... mg. . . 0 0 0 0 Vitamin 36 ........ mg. . . O 0 0 0 Folacin .......... mcg . . 0 0 0 0 Vitamin an ........ mg . . o 0 0 0 . . 2 RE. . . 47 + 3.2 3 2 33 215 VMmA """" 1w. . . 473 E 32.3 3 19 331 2.146 LIPIDS: Fattyacids: Saturated, total ...... g . . . 18.91 76 13.24 85.79 4:0 ......... g . 6:0 ......... g 8:0 ......... g .45 1 .031 3 .02 .32 2.04 10:0 ......... g .64 + .060 3 .03 .45 2.91 12:0 ......... g 8.01 I 1.08 3 .32 5.61 36.35 14:0 ......... g 3.25 I .431 3 .13 2.27 14.72 16:0 ......... g 2.41 T .200 3 .10 1.68 10.92 18:0 ......... g . . . 4.17 :17 .680 3 .17 2.92 18.90 Monounsaturated,total. . . g . . . 1.93 _ .08 1.35 8.74 16:1 ......... g . . . 18:1 ......... g . . . 1.93 _t 1.46 3 .08 1 35 8.75 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated,totai . . . g . . . .24 .01 17 1.09 18:2 ......... g . . . .24 + .19 3 .01 17 1.09 1&3 ......... g . .. _ 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg . 0 1 0 0 0 Phytosterols ........ mg. . . 3— _" — _ AMINOACIDS: Tryptophan ........ g . . . .014 .001 .009 .061 Threonine ......... g . . . .041 -002 -029 -188 lsoleucine ......... g . 060 . 002 . 042 . 273 Leucine .......... g . . . .097 .004 .068 .439 Lysine .......... S .079 .003 .055 .358 Methionine ........ I . . . .030 .001 .021 .135 Cystine .......... g . . . .004 Trace .003 .019 Phenylalanine ....... x . 053 . 002 . 037 . 238 Tyrosine ......... z . 056 . 002 . 039 . 254 Valine .......... g . . . .070 .003 .049 .318 Arginine .......... g . . . .039 .002 .027 .176 Histidine .......... g . . . .029 .001 .020 .131 Alanine .......... 8 . . . .031 .001 .021 .139 Asparticacid ........ 8 - ~ - .069 .003 .049 .314 Giuumicacid ........ x . . . .223 .009 .156 1.010 Glycine .......... l . . . .020 .001 .014 .089 Proline .......... g .110 . 004 . 077 . 501 Serine .......... z . 060 . 002 . 042 . 274 ‘ Lauric oiis inc1ude modified coconut oii, hydrogenated coconut 0'11, and/or paim kerne1 011. 2 Contributed 1arge1y from beta—carotene used for coioring. 3 Dashes denote 1ack of re1iab1e data for a constituent beiieved to be present in measurabie amount. AH-8-1 (1976) DESSERT TOPPING (nondoiry), SEMISOLID (frozen) Item No. 01-073 Values apply to products containing lauric acid oil and sodium caseinate as ingredients.l . . . Amount in edible portion of Amount in edible portion of "WWI" m uni“ Amount 1n 100 grams, edible pomon Awmnrn‘raumxfojdm 1 pound of food as purchased oxme rue-sure we - Mean 1 student error ":33sz W I Refun.0 1 tbsp = 4 g 1 c = 75 g A B C E F G PROXIMATE: Water ........... g . . . 50.21 1 1.046 17 2.01 37.66 227.75 km! , , 318 13 239 1,444 “WWW """" .1, . . 1.332 53 999 6.042 Protein(NX 6.29) ..... g . . . 1.25 1 .240 17 .05 .94 5.67 Totaliipid(fat) ....... g . . . 25.31 1 .2817 19 1.01 18.98 114.81 Carbohydrate, total ..... g . . . 23.05 .92 17.29 104.56 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . .18 1 .063 13 .01 .14 .82 MINERALS: cadum .......... mg.. . 6 i 4 13 Trace 5 29 hon ........... nu. .. .12 i .018 7 Trace .09 54 Magnesium ........ mg. . . 2 i 09 10 Trace l 8 Phosphorus ........ mg. . . 8 i 7 13 Trace 6 35 Potassium ......... mg. . . 18 i 1 0 10 14 83 Sodium. mg 25 1 4.2 14 1 19 115 Zinc ........... mg. . . .03 1 .002 11 Trace 02 14 VITAMINS: Ascorbic acid ........ mg. . . o 0 0 0 Thiamin .......... mg. . . 0 0 0 0 Riboflavin ......... mg. . . 0 2 0 0 0 Niacin .......... mg. . . 0 0 0 0 Pantothenic acid ....... mg. . . 0 0 0 0 Vitamin 35 ........ mg. . . 0 0 0 0 Foiacin .......... mcg . . 0 0 0 0 Vitamin B]; ........ mcg . . 0 0 0 0 . . 2 RE. . . 86 + 5.6 12 3 65 391 V'“"""" """" 1m. . . 861 _'+: 55.7 12 34 646 3.905 LIPIDS: Fattyacids: Saturated, total ...... g . . - 21.78 .87 16.34 98.81 4:0 ......... g . . . 6:0 ......... 3 3:0 --------- 8 .64 2 .03 .48 2.89 1030 ~~~~~~~~~ g .90 2 .04 .68 4.11 1210 --------- 8 8.84 2 .35 6.63 40.08 1410 --------- 8 3.76 2 .15 2.82 17.04 1630 --------- 8 3.09 2 .12 2.32 14.03 1810 --------- 8 - - - 4.58 2 .18 3.44 20.78 Monounsaturated, total. . . g . . . 1.62 .06 1.2] 7.33 15:1 --------- g . . . .24 2 .01 .18 1.09 1811 --------- 8 ~ - . 1.38 2 .06 1.03 6.24 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . ,52 .02 .39 2.37 1822 ......... g . . . .30 2 .01 .23 1.38 18:3 ......... g . . . .22 2 01 .16 .99 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 0 0 0 O Phytosterols ........ mg. . . 3——_ —— — —— AMINOACIDS: Tryptophan ........ g . . . .017 .001 .013 .078 Threonine ......... g . . . .053 .002 .040 .240 lsoleucine ......... g . . . .077 .003 .058 .348 Leucine .......... 8 ~ . - .123 .005 .093 .550 Lyfine .......... g . . . .101 .004 .075 .456 Methionine ........ 3 - ~ - .038 .002 .028 .172 Cynme .......... g . .- .005 Trace .004 .024 Phenylalanine ....... g . . . .067 .003 .050 .304 Tyrosine ......... E . . . .072 .003 .054 .325 Valine' .......... g . . . .089 .004 .067 .406 Arginine .......... g . - - .049 .002 .037 .224 Histidine .......... 8 ~ - ~ .037 .001 .028 .168 Alanine .......... .2 ~ - ~ .039 .002 .029 .178 Asparticacid ........ K . . . .088 .004 .066 .401 Glutamicacid ........ g . . - .284 .011 .213 1.288 Glycine .......... g . . . .025 .001 .019 .114 Proiine .......... g . . . .141 .006 .106 .539 Serine .......... g . - . .077 .003 .058 .349 ‘ Lauric oils include modified coconut oil, hydrogenated coconut oil, and/or palm kernel oil. 2 Contributed largely from beta-carotene used for coloring. 3 Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-1 (1976) IMITATION SOUR CREAM (nondairy). cultured Values apply to products containing lauric acid oil and sodium caseinate as ingredients.‘ Item No. 01-074 Nutrient; and units Amount in 100 grams, edible portion Amount in edible portion of common mum of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Mean 1 standard error Number of ”'"P'" 23 g l c = 230 g A B C D E F G PROXIMATE: Water ........... g . . . 71.15 2 20.17 163.64 322.74 km! . . 208 59 479 946 F°°d ““0 """" k] . . . 872 247 2 .007 3 ,957 Protein(NX6.29) ..... g . . . 2.40 i 0.721 3 .68 5.52 10.89 Total lipid (fat) ....... g . . . 19.52 i .4183 9 5.53 44.90 88.54 Carbohydrate, total ..... g . . . 6. 63 1 . 88 15 . 25 30 . 07 Fiber ........... g . . . 0 0 0 0 Ash ........... g . .30 1 .08 .69 1.36 MINERALS: Calcium .......... mg . 2 2 1 6 1 1 lron ........... mg . 2—— "“ — — Magnesium ........ mg. — -—— — — Phosphorus ........ mg . 44 2 13 102 202 Potassium ......... mg. 160 2 46 369 728 Sodium .......... mg. 102 i 28.0 3 29 235 463 Zinc ........... mg . — "— _ — VITAMINS: Ascorbic acid ........ mg . . . 0 0 0 0 Thiamin .......... mg. . . 0 0 0 0 Riboflavin ......... mg. . . 0 0 0 0 Niacin .......... mg . . . 0 0 0 0 Pantothenic acid ....... mg. . . 0 0 0 0 Vitamin 136 ........ mg. . . 0 O 0 0 Folacin .......... mcg . . 0 0 0 0 Vitamin B12 ........ mcg . . 0 0 0 0 Vitamin A 3 ........ if: g g g 8 LIPIDS: Fatty acids: Saturated, total ...... g . 17 . 79 5 . 04 40 . 92 80. 70 4:0 ......... g . 6:0 ......... g . 8:0 ......... g . 1.03 2 .29 2.36 4.66 1030 --------- 8 - 1.01 2 .28 2.32 4.56 1230 ......... z - 8.14 2 2.31 18.72 36.92 1450 --------- 8 - 3.36 2 .95 7.74 15.26 1630 --------- B - 1.98 2 .56 4.56 8.99 18:0 ......... g . 2.24 2 .64 5.16 10.18 Monounsaturated, total. . . g . . 59 .17 1 .35 2 - 67 16:1 ......... g . 18:1 ......... g . .59 2 .17 1.36 2.67 2021 ......... g . 22:1 ......... g . Polyunsaturated, total . . . g . . 06 . 02 . 13 . 25 18:2 ......... g . .06 2 .02 .13 .25 18:3 ......... g . 18:4 ......... g . 20:4 ......... g . 20:5 ......... g . 22:5 ......... g . 22:6 ......... g . Cholesterol ........ mg . 0 0 0 0 Phytosterols ........ mg . — —‘ '_ — AMINO ACIDS: Tryptophan ........ g . — — _ — Threonine ......... g . — — '— — lsoleucine ......... g -— — — — Leucine .......... z _" _ — ~— Lysine .......... Z _‘ —— — —— Methionine ........ S "— — — — Cystine .......... 3 — '— — '— Phenylalanine ....... x —— —' "— '— Tyrosine ......... g -—- '— '— "— Valine ’ .......... g -— —' — ‘— Arginine .......... 3 — _" — — Histidine .......... l — '— _ '— Alanine .......... 3 — — — — Aspartic acid ........ g — — _‘ '— Glutamic acid ........ g —' — — "_ Glycine .......... 8 —‘ _’ —" _', Proline .......... 8 — "" — — Serine .......... g '— _ — — 1 Lauric oils include modified coconut oil, hydrogenated coconut oil, and/or palm kernel oil. 2 Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. Product may contain added beta-carotene. 3 Values based on data for products without added beta-carotene used for coloring. AH-B-l (1976) IMITATION MILK containing blend of hydrogenated vegetable oils, fluid 1 Item No. 01.075 Product is made in semblance of milk by combining fats or oils other than milk fat with food solids, excluding milk solids. Values apply to products containing sodium caseinate as protein source. . . . Amount in edible portion of Amount in edible portion of . . Amount In 100 grams, edible portion common measures of food 1 pound of food as purchased Nutrients and anus . . Number of Approxnmete measure and weight mm”; 0 Mean 1 standard error sample: = 1 = A B c D l c E 244 9 qt F 976 g G PROXIMATEl Water ........... g . . . 88 18 : 0.1105 20 215.16 860.64 399.98 km! . . 61 150 600 279 F°°d "my ““““ u . . . 257 628 2 .510 1,167 Protein(NX 5.29) . . . . g . . . 1.75 _+_ .214 21 4.27 17.08 7.94 Total lipid(fat) ....... g . . . 3.41 i .118 18 8.32 33.28 15.47 Carbohydrate, total ..... g . . . 6. 16 15 . 03 60 .12 27 . 94 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . .50 1 .026 16 1.22 4.88 2.27 MINERALS: Calcium .......... mg. . . 32 i 7.9 14 79 317 147 Iron ........... mg. . . .39 i .13 13 .95 3.81 1.77 Magnesium ........ mg. . . 6 1 1 14 16 62 29 Phosphorus ........ mg . . . 74 i 7 . 4 15 181 724 337 Potassium ......... mg. . . 114 i 15.0 12 279 1,116 518 Sodium .......... mg. . . 78 i 9.5 14 191 764 355 Zinc ........... mg. . . 1.18 i 1.04 13 2.88 11.52 5.35 VITAMINS: Z Ascorbic acid ........ mg. . . 0 0 0 0 Thiamin .......... mg. . . .012 i .0041 13 .029 .117 .054 Riboflavin ......... mg. . . .088 i .029 14 .215 .859 .399 Niacin .......... mg. . . 0 0 0 0 Pantothenic acid ....... mg . . . 0 0 0 0 Vitamin 36 ........ mg. . . 0 0 0 0 Folacin .......... mtg . . 0 0 0 0 Vitamin B]; ........ mtg . . 0 0 0 0 . . RE.. . 0 0 0 0 Vitamin A ......... IU . ' . 0 0 0 0 LIPIDS: Fatty acids: Saturated, total ...... g . . . . 77 1 . 87 7 48 3 . 48 4: ......... g . . . 6:0 ......... g 8:0 ......... g Trace 8 01 . 03 . 01 100 ......... g Trace 8 01 .04 .02 12.0 ......... g .02 1 .006 9 05 .18 .09 14.0 ......... g 03 i .007 9 06 .26 .12 16.0 ......... g 41 i .039 9 1 00 4.02 1.87 18.0 ......... g . . . 31 i .022 9 .76 3.04 1.41 Monounsaturated, total. . . g . . . 2. 00 4. 88 19 . 50 9 . 06 16:1 ......... g . . . .02 i .005 9 .05 .21 10 18:1 ......... g . . . 1.98 i .0801 9 4 83 19 32 8 98 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . . 49 1.19 4 .76 2. 21 18:2 ......... g . . . .36 1 .053 9 89 3.55 1.65 18:3 ......... g . . . .04 i .008 9 10 .38 .18 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g 22:6 ......... g . . . Cholesterol ........ mg. . . Trace l0 Trace 2 l Phytosterols ........ mg. . . 3— — —- —- AMINO ACIDS: Tryptophan ........ g . . . . 024 . 059 . 236 .110 Threonine ......... g . . . .074 .181 .722 .336 lsoleucine ......... g . . . . 107 . 262 1 . 048 . 487 Leucine‘ .......... g . . . .173 .422 1 .686 . 784 Lysine .......... g - ~ - .141 . 344 1. 374 . 639 Methionine ........ X . . . .053 .130 .519 -241 Cystine .......... g - - - . 008 . 018 . 073 . 034 Phenylalanine ....... g . . . . 094 .229 . 915 .425 Tyrosine ......... g . . . .100 .244 .978 .454 Valine .......... g . . . .125 .305 1,222 .568 Arginine .......... g - . . .059 .169 .676 .314 Hkfldme .......... g . . . .052 .126 .505 .235 Alanine .......... 8 . . . . 055 .134 . 535 . 249 Aspartic acid ........ Z . . . .124 . 302 1 . 208 . 562 Glutamic acid ........ g . . . .398 .970 3.880 1.803 Glycine .......... 8 - - - .035 .086 .342 .159 Proline .......... g . . . .197 . 481 1.925 .895 Serine .......... S . . . .108 . 263 1. 051 . 488 1 Vegetable oils include soybean, cottonseed, and/or safflower. Product may contain added vitamin D; refer to label for content. 2 Values based on data for products containing added thiamin and riboflavin. Product may contain other added vitamins, notably ascorbic acid and vitamin A; refer to label for content. 3 Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-1 (1976) IMITATION MILK containing leuric acid oil, fluid 1 Item No. 01-076 Product is made in semblance of milk by combining fats or oils other than milk fat with food solids, excluding milk solids. Values apply to products containing sodium caseinate as protein source. . . . Amount in edible portion of Amount in edible portion of . . Amount m 100 grains, “I”. portion common measures of food 1 pound of food as purchased Nutruentsmdumts _ Approximate measure and weight Rm"; 0 Mean 1 standard error sz'zf' lc=244g lqt=976g A B C D E F G PROXIMATE: Water ........... g . . . 88.18 215.16 860.64 399.98 _ . Itcal . . 61 150 600 279 “WWW ' ‘ ' ‘ u. . . 257 628 2,510 1,157 Protein(NX 6.29) ..... g . . . 1.75 4.27 17.08 7.94 Total lipid (fat) ....... g . . . 3.41 8.32 33.28 15.47 Carbohydrate,total ..... g . . . 6.15 15.03 60.12 27.94 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . .50 1.22 4.88 2.27 MINERALS: Calcium .......... mg. . . 32 79 317 147 Iron ........... mg. . . .39 .95 3.81 1.77 Magnesium ........ mg. . . 6 16 62 29 Phosphorus ........ mg. . . 74 181 724 337 Potassium ......... mg. . . 114 279 1,116 518 Sodium .......... mg. . . 78 191 764 355 Zinc ........... mg. . . 1.18 2.88 11.52 5.35 VITAMINS:Z Ascorbicacid ........ mg. . . 0 0 0 0 Thiamin .......... mg. . . .012 .029 .117 .054 Riboflavin ......... mg. . . .088 .215 .859 .399 Niacin .......... mg. . . 0 0 0 0 Pantothenic acid ....... mg. . . 0 0 0 0 Vitamin 86 ........ mg. . . o 0 0 0 Folacin .......... mag . . 0 0 0 0 Vitamin B12 ........ mcg . . 0 0 0 0 VitaminA ......... f: ‘ ‘ g g g 8 LIPIDS: Fattyacids: Saturated, total ...... g . . . 3.04 7.41 29.64 13.78 4:0 ......... g . . . 6:0 ......... 3 8:0 ......... g . 19 2 .47 1.88 .87 100 --------- l 18 2 .43 1.72 .80 12-0 --------- E 1 42 2 3.47 13.87 6.45 140 --------- 8 ~ 59 2 1.44 5.78 2.69 16-0 --------- x - - ~ .33 2 .80 3.18 1.48 13:0 --------- 1 ~ - - .31 2 .76 3.04 1.41 Monounsaturated, total. . . g . . . ,18 .43 1.72 .80 16:1 ......... g . . . o 2 o 0 0 18:1 ......... g . . . .18 2 .43 1.72 .80 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . .01 .02 .08 .04 18:2 ......... g . . . .01 2 .02 .08 .04 18:3 ......... g . . . 0 2 O 0 0 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . Trace Trace 2 1 Phytosterols ........ mg. . . 3._ — —— — AMINOACIDS: Tryptophan ........ g . . . ,024 .059 .236 .110 Threonine ......... g . . . .074 .181 .722 .336 lsoleucine ......... g . . . .107 .262 1.048 .487 Leucine .......... K - - ~ .173 .422 1.686 .784 LYsine .......... 3 . - . .141 .344 1.374 .639 Methionine ........ g . . . .053 .130 .519 .241 Cystine .......... x - - - .008 .018 .073 .034 Phenylalanine ....... l - - - .094 .229 .915 .425- Tyrosine ......... g . . . .100 .244 .978 .454 Valine- .......... g . . . .125 .305 1.222 .568 Arginine .......... g - - - .069 .169 .676 .314 Histidine .......... .‘z - . . .052 .126 .505 .235 Alanine .......... g . . . _055 .134 .535 .249 Asparticacid ........ 8 - . ~ .124 .302 1.208 .562 Glumnicacid ........ l - - - .398 .970 3.880 1.803 Glycine .......... I - - - .035 .086 .342 .159 Proline .......... g - - - .197 .481 1.925 .895 Serine .......... x - - - .108 .263 1.051 .488 ‘ Lauric oils include modified coconut oil, hydrogenated coconut oil, and/or palm kernel oil. Product may contain added vitamin D; refer to label for content. 2 Values based on data for products containing added thiamin and riboflavin. Product may contain other added vitamins, notably ascorbi acid and vitamin A; refer to label for content. ’ 3 Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-1 (1976) MILK, WHOLE, 3.3% fat, fluid 1 "am No. 01-077 Values apply to pasteurized and raw products. . . . Amount in edible portion of Amount in edible portion of Amount In 100 grams, edible portion common measures of food 1 pound offood as purchased Nutrientsand units - Approximate nieewru and weight Rgfuu; 0 Mean 1 mnderd error NzTan ' l c = 244 g 1 qt = 976 g A B C 9 D E F G PROXIMATE: Water ........... g . . . 87.99 1 0.0060 1,242 214.70 858.78 399.12 km] . . 61 150 600 279 Foodenflsv """" k]. . . 257 627 2.510 1.166 Protein(NX 6.38) ..... g . . . 3.29 1 .0027 4,209 8.03 32.11 14.92 Tomlnmd(en’ ...... g . .. 3.34 1 .0056 1,029 8.15 32.60 15.15 Carbohydrate, total ..... g . . . 4.66 "-37 45-48 21-14 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . .72 + 0010 710 1.76 7.03 3.27 MINERALS: Calcium .......... mg. . . 119 1 .251 1,054 291 1,165 542 Iron ........... mg. . . .05 1 .0009 606 .12 .49 .23 Magnesium ........ mg. . . 13 1 15 1,052 33 131 61 Phosphorus ........ mg. . . 93 1 20 596 228 912 424 Potassium ......... mg. . . 152 1 .352 694 370 1,479 687 Sodium .......... mg. . . 49 1 1.1 53 120 478 222 Zinc ........... mg. . . .38 1 .0089 48 .93 3.71 1.72 VITAMINS: Ascorbicacid ........ mg. . . .94 1 .044 115 2.29 9.17 4.26 Thiamin .......... mg. . . .038 1 .0016 43 .093 .371 .172 Riboflavin ..... ,. . . . mg. . . .162 1 .0020 128 .395 1.581 .735 Niacin .......... mg. . . .084 1 .0034 15 .205 .820 .381 Pantothenicacid ....... mg. . . .314 1 .0107 16 .766 3.065 1.424 Vitamin 36 ........ mg. . . .042 1 .0032 42 .102 .410 .191 Folacin .......... mtg . . 5 1 .5 8 12 49 23 Vitamin B12 ........ mag . . .357 1 .0116 75 .871 3.484 1.619 . . 3 RE. . . 31 2,800 76 303 141 v.1...“ """" w. . . 126 2,800 307 1.230 572 LIPIDS: Fattyacids: Saturated, total ...... g . . . 2.08 5.07 20.29 9.43 4:0 ......... g . . . ,11 1 .0018 52 .26 1.06 .49 6:0 --------- g - - - .06 1 .001 68 .16 .63 .29 8:0 ......... g . . . .04 1 .0009 89 .09 .36 .17 10:0 ......... g . . . .08 1 .002 89 .20 .82 .38 1210 --------- 3 ~ ~ - .09 1 .002 89 .23 .92 .42 14:0 ......... g . . . .34 1 .0042 88 .82 3.28 1.52 16:0 ......... g . . . .88 1 .011 88 2.14 8.57 3.98 18:0 ......... g . . . ,40 + .0055 88 .99 3.95 1.84 Monounsaturated, total. . . g . . - .96 _ 2.35 9.42 4.38 16:1 ......... g . . . .08 1 .002 71 .18 .73 .34 18:1 ......... g . . . .84 1 .011 78 2.05 8.20 3.81 20:1 ......... g . . . Trace 22:1 ......... g . . . Trace Polyunsaturated, total . . . g . . . .12 .30 1.21 .56 1312 --------- g - . - .08 1 .003 74 .18 .74 .34 1313 --------- 8 ~ . ~ .05 1 .003 65 .12 .47 .22 18:4 ......... g . . . Trace 20:4 ......... g . . . Trace 20:5 ......... g . . . Trace 22:5 ......... g . . . Trace 22:6 ......... g . . . Trace Cholesterol ........ mg. . . 14 + .17 113 33 133 52 Phytosterols ........ mg. . . Trace ' . AMINOACIDS: Tryptoohan ........ g . . . ,046 .113 .453 .211 Threonme ......... g . . . _]49 362 1,449 .674 lsoleucme ......... g . . . .199 ,485 1,943 .903 Leucine .......... 8 ~ ~ ~ .322 .786 3.146 1.462 Lysine ---------- 3 - - - .261 .637 2.547 1.184 Methionine ........ 8 - - - .083 .201 .805 .374 Cystine .......... 8 . . . _o30 .074 .297 .138 Hwnyhhnhe ....... g . .. .159 .388 1.550 .720 Tyrosine --------- 3 - - ‘ .159 .388 1.550 .720 Valine .......... g . . . 12° _537 2,149 .999 Argmme .......... g . . . _]19 .291 1.163 -540 Histlfilne .......... s . - - .089 .218 .871 .405 Alanine . .. . .. ...... 8 - - - .113 .277 1.107 ' .515 Asparticacud ........ K - - « .250 .609 2.436 1.132 GIUQWC‘C'd -------- g ~ - - .689 1.681 6.724 3.125 Glycine .......... S - ~ ~ .070 .170 .679 .316- Prolme .......... 5 ~ - ~ .319 .778 3.110 1.446 59""! ---------- 3 ' ‘ ' .179 .437 1.746 .812 ‘ If vitamin D is added. each quart contains 400 IU. 2 Values based on all market average. Minimum standards for fat vary in different States. Selection of values to be used in dietary calculations may need to be based on information at local level. a Values based on data for butter. AH-8-l (1976) MILK, WHOLE, PRODUCER, 3.7% fat, fluid Va1ues apply to pasteurized and raw products. Item No. 01-078 Nutrients aid units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Mean 1 standard error Approximate measure and weight 1c=244g 1qt=9769 A B c E F c PROXIMATE: Water ........... g . . . 87.69 213.96 855.85 397.76 km! . . 64 157 626 291 F°°d°"°'8Y' ' ' j ' ' ' ' u. . ’ 269 655 2,521 1,218 Protein(NX 6.38) ..... g . . . 3.28 8.00 32.01 14.88 Total lipid (rat)‘ ...... g . . . 3.66 8.93 35.72 16.60 Carbohydrate,total ..... g . . . 4-65 11.35 45.38 21.09 Fiber ............ g . . . 0 0 0 0 Ash ........... g . . . -72 1.75 7.03 3.27 MINERALS: Calcium .......... mg. . . 119 290 1.161 540 iron ........... mg. . . ~05 -12 .49 .23 Magnesium ........ mg . , 13 33 131 61 Phosphorus ........ mg. . . 93 227 909 422 Potassium ......... mg. . . 151 368 1,474 685 Sodium .......... mg. . . 49 119 476 22] Zinc ........... mg. . . -38 ~93 3-71 1-72 VITAMINS: Ascorbicacid ........ mg. . . 1.47 3.59 14.35 6.67 Thiamin .......... mg. . . -038 ~093 ~371 -172 Riboflavin ......... mg. . . -151 -393 1-571 .730 Niacin .......... mg. ._ . ~084 -205 -820 ~381 Pantothenic acid ....... mg. . . -313 -764 3-055 1-420 Vitamin 36 ........ mg. . , .042 .102 .410 .191 Folacin .......... meg . . 5 12 49 23 Vitamin B12 ........ mcg . . .356 .869 3.475 1.615 V. . A RE. . . 34 83 332 154 “m" """"" w. . . 138 337 1,347 626 LIPIDS: Fattyacids: Saturated, total ...... g . . . 2.28 5.56 22.24 10.33 4:0 ......... g .12 .29 1.16 .54 6:0 ......... g .07 .17 .69 .32 8:0 ......... g .04 .10 .40 .19 10:0 ......... g .09 .22 .90 .42 12:0 ......... g .10 .25 1.00 .47 14:0 ......... g .37 .90 3.59 1.67 16:0 ......... g .96 2.35 9.40 4.37 18:0 ......... g .44 1.08 4.33 2.01 Monounsaturated, total. . . g 1.06 2.58 10.32 4.80 16:1 ......... g .08 .20 .80 .37 18:1 ......... g .92 2.25 8.99 4.18 20:1 ......... g Trace 22:1 ......... g . . . Trace Polyunsaturated, total . . . g . . . .14 .33 1.33 .62 18:2 ......... g . . . .08 .20 .81 .38 18:3 ......... g . . . .05 .13 .52 .24 18:4 ......... g . . . Trace 20:4 ......... g . . . Trace 20:5 ......... g . . . Trace 22:5 ......... g . . . Trace 22:6 ......... g . . . Trace Cholesterol ........ mg. . . 14 35 140 65 Phytosterols ........ mg. . . Trace AMINOACIDS: Tryptophan ........ g . . . .046 .113 .452 .210 Threonine ......... g . . . .148 .361 1.445 .672 Isoleucine ......... g .198 .484 1 .937 .900 Leucine .......... x . . . .321 .784 3.136 1.457 Lysine .......... g . . . .260 .635 2.539 1.180 Methionine ........ g . . . .082 .201 .803 .373 Cystine .......... x . . . .030 .074 .296 .138 Phenylalanine ....... g . . . .158 .386 1.545 .718 Tyrosine ......... X . . . .158 .386 1.545 .718 Valine ‘ .......... g . . . .220 .536 2.143 .996 Arginine .......... g . . . .119 .290 1.159 .539 Histidine .......... x - - - .089 .217 .868 .403 Alanine .......... g . . . .113 .276 1.104 .513 Asparticacid ........ 8 . . . .249 .607 2.429 1.129 Glutarnicacid ........ g . . . .687 1.676 6.704 3.116 Glycine .......... x . 069 .169 . 677 . 315‘ Praline .......... g . 318 .775 3.101 1.441 Serine .......... g .178 . 435 1 . 741 . 809 ‘ The va1ue, 3.66%, is considered vaTid as a national average for mi1k on the farm production basis. AH-8-1 (1976) MILK, LOWFAT, 2% fat, fluid 1 Item No. 01-079 Nutrient: and units Amount in 100 warm, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as pudmed Approximate nleeeure end weight Refuee: 0 Numberof thm'" “'9'" 1c=244g 1qt=97sg A B C D E F G PROXIMATE: Waun ........... g . .. 89.21 244 217.67 870.69 404.66 km! .. 50 121 485 225 “WWW """" u. . . 208 507 2,029 943 Protein(NX 6.38) ..... g . . . 3.33 1 0.0068 346 8.12 32.50 15.10 Total lipid (fat) ....... g . 1. 92 1 .0195 259 4.68 18. 74 8.71 Carbohydrate, total ..... g . 4. 80 1 1 . 71 46 .85 21 . 77 Fiber ........... g . 0 0 0 0 Am ........... g . .74 1.81 7.22 3.36 MINERALS: Calcium .......... mg. 122 297 1 ,187 552 Iron ........... mg. .05 .12 .49 .23 Magnesium ........ mg. 14 33 133 62 Phosphorus ........ mg . . . 95 232 928 431 Potassium ......... mg. . . 154 377 1,507 700 Sodium .......... mg. . . 50 122 487 226 Zinc ........... mg. . . . 39 . 95 3.81 1.77 VITAMINS Ascorbicacid ........ mg. . . .95 2.32 9.27 4.31 TMamm .......... nu. .. .039 .095 .381 .177 Rmoflafin ......... "g. .. .165 .403 1.610 .748 thn .......... nu. .. .086 .210 .839 .390 Pantothenicacid ....... mg. . . .320 .781 3.123 1.452 Vitamin B5 ........ mg. . . .043 .105 .420 .195 Folacin .......... meg . . 5 1 2 50 2 3 Vitamin B12 ........ mtg . . .364 .888 3.553 1.651 . . 2 RE. .. 57 140 561 259 V’m'” IU- - - 205 500 2,000 930 LIPIDS: Fatty acids:3 Saturated,total ...... g . . . 1.20 2.92 11.66 5.42 41 --------- x - .06 1 .001 52 .15 .61 .28 6=0 --------- s - .04 + .0009 68 .09 .36 .17 &0 --------- 8 - .02 T .0006 89 .05 .21 .10 1&0 --------- E - .05 1 .001 89 .12 .47 .22 120 ~~~~~~~~~ x - .05 1 .001 89 .13 .53 .24 14:0 ~~~~~~~~~ 8 - .19 1 .0031 88 .47 1.88 .88 1&0 --------- 3 - .50 1 .0082 88 1.23 4.93 2.29 1310 --------- x - . 23 + .0039 88 . 57 2.27 1.06 Monounsaturated, total. . . g . .55 _ L35 5_41 2,52 16” --------- 8 ~ .04 1 .002 71 .10 .42 .20 13" --------- K - .48 + .0080 78 1.18 4.71 2.19 20:1 ......... g . _ 22:1 ......... g . Polyunsaturated, total . . . g . .07 .17 .70 .32 1812 --------- 8 ~ .04 + .002 74 .11 .42 .20 18:3 ......... 3 . .03 I .002 65 .07 .27 .13 18:4 ......... g . ‘ 20:4 ......... g . 20:5 ......... g . 22:5 ......... g . 22:6 ......... g . Cholesterol ........ mg . 8 ] 8 73 34 Phytosterols ........ mg. . . AMINOACIDS: Tryptophan ........ g . . 047 .115 . 458 . 213 Threonine ......... g . . 150 . 367 1 . 467 . 682 lsoleucine ......... g . 201 . 492 1 . 966 . 914 Leucine .......... B . 326 . 796 3 .184 1 .480 Lynne .......... 8 .264 .644 2.578 1.198 Methionine ........ g . 084 . 204 . 815 . 379 Cynhe .......... K .031 .075 .301 .140 Phenylalanine ....... g . .161 .392 1.569 .729 Tyrosine ......... 8 . .161 .392 1.569 .729 Valine' .......... g . .223 .544 2.175 1.011 Arginine .......... 8 - .121 .294 1.177 .547 Hkfidhe .......... Z - .090 .220 .881 .410 Alanine .......... g . _'|]5 .280 1.121 .521 ASPanicacid ........ g . ..253 .616 2.466 1.146 Glutamicacid ........ x . .697 1.701 6.806 3.163 Glycine .......... l . .070 .172 .688 .320 Proline .......... 8 . 323 . 787 3 .148 1 . 463 Serine .......... x .181 .442 1 .768 .822 1 if vitamin D is added, each quart contains 400 IU. 2 Vaiues based on addition of vitamin A to 1eve1 of 2,000 IU per quart. 3 Va1ues based on data for fat extracted from whoie miik. AH—8-1 (1976) MILK, LOWFAT, 2% fat, with nonfat milk solids added, fluid 1 Item No. 01-080 Va1ues for protein are average for products containing 1ess than 10% mi1k-derived nonfat so1ids. A11 other va1ues app1y to products containing concentrated skim mi1k or nonfat dry miik as the added mi1k-derived ingredient(s). . . . Amount in edible portion of Amount in edible portion of Amount in 100 ms, edible mon Nutrient: and units 9" P° :mnrnzumeesures if?" 1 poung 0f food as purchased X "maln- W. ‘ Mean 1: standard moi ”:an;.°' pro MW' 1 c = 245 1 t = 980 A B C D E 9 q F g G PROXIMATE: Water ........... g . . . 88.86 217.71 870.83 403.07 ........ km! . . 5 125 500 231 “New" . u. . . 213 523 2,090 968 Protein(NX6.38) ----- g . . . 3.48 1 0.0240 59 8.53 34.10 15.78 1'0"“ “1314030 ------- 8 - - - 1.92 1 .0098 559 4.70 18.82 8.71 Carbohydrate, total ..... g . . . 4.97 12.18 48.71 22.54 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . .77 1.89 7.55 3.49 MINERALS: Calcium .......... mg. . . 128 313 1.251 579 iron ........... mx- . . .05 .12 .49 .23 Magnesium ........ mg. . . 14 35 141 6,5 Phosphorus ........ mg. . . 100 245 979 453 Potassium ......... mg. . . 162 397 1,589 735 Sodium .......... mg. . . 52 128 514 238 Zinc ........... mg. . . .40 .98 3.92 1.81 VITAMINS: Asoorbicacid ........ mg. . . 1.00 2.45 9.80 4.54 Thiamin .......... mg. . . .040 .098 .392 .181 Riboflavin ......... mg. . . .173 .424 1.695 .785 Niacin .......... mg. . . .090 .220 .882 .408 Pantothenicacid ....... mg. . . .336 .823 3.293 1.524 Vitamin 35 ........ mg. . . .045 .110 .441 .204 Folacin .......... mcg . . 5 13 52 24 Vitamin B12 ........ :23 . . .382 .936 3.744 1.733 ' ' Z ......... ‘ “ 57 140 561 259 VitaminA u]. . . 204 500 2,000 926 LIPIDS: Fatty acids: 3 Saturated, total ...... g . . . 1.20 2.93 11.71 5.42 ' 3 .06 1 .001 52 .15 .61 .28 3 ' .04 1 .0008 68 .09 .36 .17 g .02 1 .0005 89 .05 .21 .10 3 .05 1 .001 89 .12 .47 .22 g .05 1 .001 89 .13 .53 .24 g .19 1 .0026 88 .47 1.89 .88 g .50 1 .0069 88 1.24 4.95 2.29 3 ~ - ‘ .23 + .0033 88 .57 2.28 1.06 Monounsaturated, total. . . g . . . .56 _ 1.36 5.43 2.52 16:1 --------- I - - - .04 i .001 71 .10 .42 .20 18:1 --------- s - - - .48 + .0067 78 1.18 4.73 2.19 2011 ......... g . . . _ 22:1 ......... g . . . Polyunsaturated, total . . . g . . . .07 .18 .70 .32 18:2 ......... g . . . _04 2'. _002 74 .11 .42 .20 18:3 ......... g . . . _03 + _002 55 .07 .27 .13 18:4 ......... g . . . " 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 8 18 74 34 Phytosterols ........ mg. . . AMINOACIDS: Tryptophan ........ g . . . .049 .120 .481 .223 Threonine ......... g . . . .157 .385 1.539 .713 lsoleucme ......... g .2" .516 2.063 .955 Lcutine .......... 8 ~ - - .34] .835 3.341 1.546 Lysine ' .......... 8 - - - .276 -675 2-705 1-252 Methionine ........ x - - - .087 .214 .855 .396 Cystine ._ ......... K - - - _032 .079 .315 .146 Phenylalanine ....... g . . . .168 .412 1.646 .762 Tyrosine ......... g . . . .168 .412 1.545 .752 Valine' .......... g . . . .233 _571 2.283 1.056 Arginine .......... 8 - - ~ .126 .309 1.235 ~57? Histidine .......... g ‘ - - .094 .231 .925 .428 Alanine .......... Z - - ~ .120 .294 1.176 -544 Aspariicacid ........ g - . ~ .254 .647 2.587 1.198 Glutamicacid ........ S - - - .729 1.785 7.142 3.306 Glycine .......... 8 - - - .074 .180 .722 .334- Praline .......... g . . . .337 .826 3.303 1.529 Serine .......... 8 . 189 .464 1 .855 .859 ' If vitamin D is added, each quart contains 400 IU. 2 Va1ues based on addition of vitamin A to 1eve1 of 2,000 IU per quart. ’ Va1ues based on data for fat extracted from who1e mi 1k. AH—8—1 (1976) MILK, LOWFAT, 2% fat, protein fortified, fluid 1 Item No. 01-081 Product contains not 1ess than 10% mi1k-derived nonfat so1ids. Va1ues app1y to products containing concentrated skim mi1k or nonfat dry mi1k as the added mi1k-derived ingredient(s). . . Amount in edible portion of Amount in edible portion of Nm- 3 m in Amount In 100 grams, edible portion common measures 0' food 1 pound of food as purchased I." an Number of Approximate mm and weight mm”; 0 Mean 1 standard error samples 1 c = 246 g 1 qt = 984 g A B C D E F G PROXIMATE: Water ........... g . . . 87.71 1 0.0211 119 215.77 863.07 397.85 Food ........ km! . . 56 137 546 252 "my , k1 . . . 232 572 2,286 1,054 Protein (N X6.38) ..... g . . . 3.95 1 .0094 104 9.72 38.87 17.92 1013' lipid (fit) ------- 8 - - - 1. 98 i .0098 114 4.87 19.48 8. 98 Carbohydrate, total ..... g . . . 5. 49 13. 50 54 . 02 24. 90 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . .87 2.14 8.56 3.95 MINERALS: Calcium .......... mg. . . 143 352 1 ,408 649 Iron ........... mg. . . .06 .15 .59 .27 Magnesium ........ mg. . . 16 40 15B 73 Phosphorus ........ mg. . . 112 276 1 ,102 508 Potassium ......... mg. . . 182 447 1 .788 824 Sodium .......... mg. . . 59 145 579 267 Zinc ........... mg. . ._ .45 1.11 4.43 2.04 VITAMINS: Ascorbic acid ........ mg. . . 1.12 2.76 11.02 5.08 Thiamin .......... mg. . . .045 .111 .443 .204 Riboflavin ......... mg. . . .194 . 477 1 .909 . 880 Niacin .......... mg. . . .101 . 248 . 994 . 458 Pantothenic acid ....... mg . . . . 376 . 925 3 . 700 1 . 706 Vitamin 36 ........ mg. . . .051 .125 .502 .231 Folacin .......... mcg . . 6 15 59 27 Vitamin B12 ........ mcg . . .428 1.053 4.212 1.941 . . 2 ........ RE. . . 57 140 561 259 V'“""" A ' w. . . 203 500 2 .000 922 LIPIDS: Fatty acids: Saturated, total ...... g . . . 1.23 3.03 12.13 5.59 41 --------- X - ~ . .06 i .001 52 .16 .63 .29 6:0 ......... g . .04 i . 0009 68 . 09 . 37 .17 350 --------- 3 - .02 _i; .0006 89 .05 .22 .10 10:0 --------- S - .05 i .001 89 .12 .49 .22 120 ......... g . .06 i .001 89 .14 .55 .25 1410 --------- B ‘ . 20 i . 0026 88 .49 1 .96 - 90 1510 --------- 8 - .52 i .0071 88 1.23 5.12 . 2.36 1&0 ......... g . .24 + .0034 88 .59 2.36 1.09 Monounsaturated, total. . . g . _ 57 — 1 . 41 5 . 63 2 . 59 16:1 ......... g . .04 1 .002 71 .11 .44 .20 1311 --------- 3 - .50 + .0069 78 1.22 4.90 2.26 2011 ......... g . _ 22:1 ......... g . Polyunsaturated, total . . . g . _ 07 .18 .72 .33 18:2 --------- 8 . .04 i .002 74 .11 .44 .20 18:3 ......... g . .03 + .002 65 .07 .28 .13 18:4 ......... g . _ 20:4 ......... g . 20:5 ......... g . 22:5 ......... g . 22:6 ......... g . Cholesterol ........ mg. 8 19 76 35 Phytosterols ........ mg. . . AMINO ACIDS: Tryptophan ........ g . . . _ 055 .137 . 548 . 253 Threonine ......... g . . . .173 .439 1,755 .809 lsoleucme ......... g . . . _ 239 . 583 2 . 352 1 . 084 Leuclne .......... 8 - - - . 387 .952 3.808 1 .755 LYSine ---------- 5 - - - .313 .771 3.083 1.421 Mahmnme ........ x . .. .099 .244 .975 .449 Cynme .......... g . -. _037 .090 .359 .166 Phenylalanine ....... g . . . .191 .469 1 .876 .865 Tyrosine ......... x . . . _191 .459 1.876 .865 Valine .......... g . . . _ 264 . 650 2 _ 601 1 , 199 Argumne .......... l - - - , 143 . 352 1 .407 . 549 Hlstldlne .......... K - - - .107 .263 1 .054 .486 Alanine .......... 8 - - - .136 .335 1.340 .618 Aspartic acid ........ z . . . .300 .737 2.949 1.359 Glutamic acid ........ x . ~ ~ .827 2.035 8.139 3.752 Glycine .......... 8 - - ~ . 084 .206 .822 - 379 "01"” ---------- 3 ' ' ' . 383 . 941 3.765 1.736 Senne .......... x - - - _215 .528 2.114 .974 ‘ If vitamin D is added, each quart contains 400 IU. 2 Va1ues based on addition of vitamin A to 1eve1 of 2,000 IU per quart. 3 Va1ues based on data for fat extracted from whoie mi1k. AH-8-1 (1976) MILK, LOWFAT, 1% fat, fluid 1 Item No. 01-082 Nutrients md units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate manure and weight Number Refuuzo Muntmndard error samples“ 1 C = 244 9 1 qt = 976 9 A B C D E F G PBOXIMATE: Wamr ........... g . .. 90.08 :_ 0.0531 85 219.80 879.18 408.60 F . . _ _ km! , , 42 102 409 190 00.1.ng ' ‘ ' ' 1.], . . 175 427 1,710 795 Protein (NX 6.38) ..... g . . . 3.29 1 .0168 87 8.03 32.11 14.92 Tomlflmd(fid ....... g . .. 1.06 + .0466 87 2.59 10.35 4.81 Carbohydrate,total ..... g . . . 4.78 _ 11.66 46.65 21.68 Fiber ........... g . . . 0 0 0 0 Am ........... g . .74 1.81 7.22 3.36 MINERALS: Cddum .......... mg. 123 300 1,200 558 Iron ........... mg. .05 .12 .49 .23 Magnesium ........ mg. 14 34 135 63 Phosphorus ........ mg . 96 235 939 436 Potassium ......... mg. . . 156 381 1.524 708 Sodium .......... mg. . . 50 123 493 229 Zinc ........... mg. . . .39 .95 3.81 1.77 VITAMINS: Ascorbicacid ........ mg. . . .97 2.37 9.47 4.40 Thiamin .......... mg. . . .039 .095 .381 .177 Riboflavin ......... mg. . . .167 -407 1-530 -758 Niacin .......... mg. . . .087 .212 .849 .395 Pantothenicacid ....... mg. . . .323 .788 3.152 1.465 Vitamin 36 ........ mg. . . .043 .105 .420 .195 Foiacin .......... meg . . 5 12 50 23 Vitamin 1312 ........ mtg . . .368 .898 3.592 2 1.669 . . 2 RE. . 59 145 581 68 V'”"""" """" 1w. . . 205 500 2,000 930 LIPIDS: Fatty acids:3 Saturated, total ...... g . . 66 1 . 61 6 . 44 2 - 99 4:0 ......... g . .03 + .002 52 .08 .34 .16 6:0 ......... g . .02 I .001 68 .05 .20 .09 8:0 ......... g ,01 I .0006 89 .03 .12 .05 10:0 ......... g .03 T .001 89 .06 .26 .12 120 ......... x .03 ¥ .002 89 .07 .29 .14 14:0 ......... g .11 I .0049 88 .26 1.04 -48 16:0 ......... g .28 I .013 88 .68 2.72 1.26 18:0 ......... g . . .13 I .0059 88 .31 1.25 .58 Monounsaturated, total. . . g . . . .31 _ .75 2.99 1.39 16d ......... g . . . .02 + .001 71 .06 .23 .11 18:1 ......... g . . . .27 T .012 78 .65 2.60 1.21 20:1 ......... g . . . _ 22:1 ......... g . . . Polyunsaturated, total . . . g . . . .04 .10 .38 -18 18:2 ......... g . . . .02 + .001 74 .06 .23 .11 18:3 ......... g .02 ’+‘ .001 65 .04 .15 .07 18:4 ......... g " 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . Cholesterol ........ mg . 4 1 0 39 1 8 Phytosterols ........ mg . AMINOACIDS: Tryptophan ........ g . . . .046 .113 .453 .211 Threonine ......... g . . . .149 .362 1.449 .674 isoleucine ......... g . . .199 .486 1.943 .903 Leucine .......... 8 - . - .322 .786 3.146 1.462 Lysine .......... E . 261 .637 2. 547 1 .184 Methionine ........ g , 033 . 201 .805 . 374 Cystinc .......... x . . . .030 .074 .297 .138 Phenylalanine ....... g . . . .159 .388 1.550 .720 Tyrosine ......... 8 .159 . 388 1 .550 - 720 Valine . .......... g .220 .537 2.149 .999 Arginine .......... 8 . - - .119 .291 1.163 -540 Histidine .......... x . . . _039 .218 .871 .405 Alanine .......... 3 . . . _113 .277 1.107 .515 Asparticacid ........ K - - - .250 .609 2.436 1.132 Glutamicacid ........ x . . . .689 1.681 6.724 3.125 Glycine .......... K . 070 .170 . 679 . 315 Proline .......... x .319 .778 3.110 1.446 Serine .......... E .179 .437 1. 746 ~812 1 If vitamin D is added, each quart contains 400 IU. 2 Values based an addition of vitamin A to level of 2,000 IU per quart. 3 Values based on data for fat extracted from who1e mi1k. AH-8-1 (1976) MILK, LOWFAT, 1% fat. with nonfat milk solids added, fluid ‘ Item No. 01-083 Product contains 1ess than 10% min-derived nonfat so1'ids. Values apply to products containing concentrated skim mi1k or nonfat ' dry mi1k as the added mi1k-derived ingredient(s). . . . Amount in edible portion of Amount in edible portion of Amount In 100 grams, edible portion common measures of food 1 pound of food as purchased Nutrionumduniu . I moo nandwel ht - Mean 1'. standard error Number of APPI‘ox m." III I Refuse. 0 "'9'" 1c=2459 1qt=980g A B C D E F G PROXOMATE: Water ........... g . . . 89.81 220.03 880.14 407.38 F 0d . _ ~ _ . . ken! . . 43 104 418 193 ° PM” _ u. . . 178 437 1.748 809 Protein(NX 6.38) ..... l . . . 3.48 8.53 34.10 15.78 Total lipid (fat) ....... g . . . .97 + 0.020 391 2.38 9.51 4.40 Carbohydrate, total ..... g . . . 4,97 _ 12.18 48.71 22.54 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . .77 1.89 7.55 3.49 MINERALS: Calcium .......... mg. . . 128 313 1,251 579 Iron ........... mg. . . .05 .12 .49 .23 Magnesium ........ mg. . . 14 35 141 65 Phosphorus ........ mg. . . 100 245 979 453 Potassium ......... mg. . . 162 397 1,539 735 Sodium .......... mg. . . 52 128 514 238 Zinc ........... mg. . . .40 .98 3.92 1.81 VITAMINS: Ascorbicacid ........ mg. . . 1.00 2.45 9.80 4.54 Thiamin .......... mg. . . .040 . .098 .392 .181 Riboflavin. . . . ...... mg. . . .173 .424 1.695 .785 Niacin .......... mg. . . ,090 .220 .882 .408 Pantothenicacid ....... mg. . . .336 .823 3.293 1.524 Vitamin 36 ........ mg. . . ,045 .110 .441 .204 Folacin .......... mcg . . 5 13 52 24 Viflmm B12 -------- ""2 - - .382 .936 3.744 1.733 . . 2 RE ~ - 59 145 581 268 V'm‘m" w. . - 204 500 2.000 926 LIPIDS: Fatty acids: 3 Saturated, total ...... g . . . .60 1.48 5.92 2.74 420 --------- 8 - - - 03 1 .0008 52 .08 .31 .14 5-0 --------- 8 ~ 02 1 . 0006 68 . 05 .18 . 08 3~0 --------- g . 01 1 .0003 89 .03 .11 .05 10~0 --------- 8 . 02 1 . 0007 89 . 06 . 24 . 11 12-0 --------- z 03 1 .0008 89 .07 .27 .12 14~0 --------- K 10 1 .0024 88 .24 .96 .44 16.0 ......... g 26 1 . 0062 88 .62 2 . 50 1.16 180 --------- g . - . .12 1 .0029 88 .29 1.15 .53 Monounsaturated,total. . . g . . . .28 .69 2.75 1.27 16:1 ......... x - - - .02 1 .0008 71 .05 .21 .10 1331 --------- 8 - ~ - .24 1 .0060 78 .60 2.39 1.11 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . .04 .09 .35 .16 1812 --------- S - - - .02 1 .0009 74 .05 .22 .10 18:3 ......... g . . . .01 1 .0008 65 .04 .14 .06 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 4 10 39 18 Phytosterols ........ mg. . . AMINOACIDS: Tryptophan -------- x - - - .049 .120 .481 .223 Threonine ......... g . . . ,157 .385 1.539 .713 lsoleucine --------- s .211 .516 2.063 .955 Leucine .......... 8 - - - .341 .835 3.341 1.546 Lysine .......... E - - - .276 .676 2.705 1.252 Methionine ........ x . . . .087 ,214 .855 .396 Cystine .......... g . . . ,032 .079 .315 .146 Phenylalanine ....... 8 - - - .168 .412 1.646 .762 Tyrosine --------- 3 - - - .168 .412 1.646 .762 Valine' .......... g . . . .233 .571 2,283 1,056 Arginine .......... 3 ~ - - .126 .309 1.235 .572 Histidine .......... x . - . .094 .231 .925 .428 Alanine .......... g - . - .120 .294 1.176 .544 Asparticacid ........ 3 ~ - ~ .264 .647 2.587 1.198 Glutamicacid ........ K - - . .729 1.785 7.142 3.306 Glycine ---------- 8 - - - .074 .180 .722 .334 Proline .......... K - - - .337 .826 3.303 1.529 Serine .......... 8 .189 . 464 1 . 855 . 859 1 If vitamin D is added. each quart contains 400 IU. 2 Va1ues based on addition of vitamin A to 1eve1 of 2,000 IU per quart. 3 Va1ues based on data for fat extracted from whole mi1k. AH—8-1 (1976) MILK, LOWFAT, 1% fat, protein fortified, fluid 1 Item No. 01-084 Product contains not less than 10% milk-derived nonfat solids. Values apply to products containing concentrated skim milk or nonfat dry milk as the added milk-derived ingredient(s). Amount in 100 grams, edible portion Amount in edibie portion of Amount in edible portion of Nutrients and units common measures of food 1 pound of food as purchased 0 ' ‘ . Mean 1mm", "'0' N:r:|l;::f Appr inmate mum and weight ammo lc=2469 lqt=984g A B C D E F G PROXIMATE: Wat" ----------- kg 1. . . 88.74 1 0.0278 28 218.30 873.20 402.52 ........ ca . . 48 119 477 220 PM?” , u. . . 203 499 1,994 919 Protein (14X 0.38) ..... g . . . 3.93 1 .0279 25 9.67 38.67 17.83 Total lipid (fat ....... g . . . 1.17 + .0237 30 2.88 11.51 5.31 Carbohydrate, total ..... g . . . 5.52 _ 13.58 54.32 25.04 Fiber ........... g . . . o 0 0 0 Ash ........... g . . . .86 2.12 8.46 3.90 MINERALS: CaICIum .......... mg. - . 142 349 1,397 644 Iron .. .......... mg. . . .05 .15 .59 -27 Magneswm ........ mg. . . 15 39 157 72 Phosphorus ........ mg. . . 111 273 1,093 504 Potassrum ......... mg. . . 180 444 1,774 818 Sodium .......... mg. . . 58 143 574 264 Zinc ........... mg. . . _45 1,11 4.43 2.04 VITAMINS: Ascor0icacid ........ mg. . , 1_]5 2.83 11.32 5.22 Thiamin. .......... mg. - - .045 .111 .443 .204 Riboflavm ......... mg. . . .192 .472 1.889 .871 Niacm .......... mg_. . . .100 .246 .984 -454 Pantothenicacid ....... mg. . . _373 .918 3.670 1-592 Vitamin 86 ........ mg. . . _050 .123 .492 -227 Folacm .......... mcg . . 5 1 15 58 27 Vitan'nn B12 ........ mtg . . .425 1.045 4.182 1.928 VitaminA 2 ........ {215-- - 59 145 581 268 LIPIDS: 203 500 2 7000 922 Fatty acids: 3 Saturated, total ...... g . . . .73 1.79 7.17 3.30 4:0 ......... g . . . _04 i .001 52 .09 .37 .17 :8 --------- K . . . 02 _+_ .0007 68 .06 .22 .10 10.0 ......... g 01 1 .0004 89 .03 .13 .06 no ......... g 03 i. .0008 89 .07 .29 .13 14-0 --------- K 03 1 .001 89 .08 .32 -15 .......... g 12 _+_ .0023 88 .29 1.16 .53 13.3 ......... g . . . _31 i .0073 88 .76 3.03 1.40 .......... g . . . .14 + .0034 88 .35 1.40 .64 Monounsaturated, total. . . g . . . .34 _ .83 3.32 1.53 12.: ......... g . . . .03 i .001 71 .06 .26 .12 .......... g . . . .29 + .0071 78 .72 2.90 1.34 20:1 ......... g . . . _ 22:1 ......... g . . . Polyunsaturated, total . . . g . . . _04 .11 .43 ~20 18:2 ......... g . . . .03 + _001 74 .06 .26 .12 18.3 ......... g , . . _02 I .001 65 .04 .17 .08 18:4 ......... g . . . _ 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 4 2 10 39 18 Phytosterols ........ mg. . . AMINOACIDS: :Lyptophan ........ g . . . .055 .136 .546 .251 | :eonine ......... g . . . _]77 .436 1.746 .805 soeocmc ......... g . . . .238 .585 2.340 1.079 Leucinex .......... 8 - ~ . _385 .947 3.788 1.746 Lysine . .......... x - . . .312 .767 3.067 1.414 Methionine ........ 8 - - - _099 .242 .970 .447 Cystine .' ......... 8 ~ - - .035 .089 .358 ~165 Phenylalanine ....... g . . . .190 .467 1.867 .861 Tyrosine ......... g . . . .190 .467 1.867 .861 Valine .......... g . . . .263 .647 2.588 1.193 Arginine .......... g . - - _]42 .350 1.400 .645 Histidine .......... 8 - ~ ~ _]07 .262 1.049 .483 Alanine. . ......... g . . . .136 .333 1.333 .615 Aspanicamd ........ g . . . .298 .733 2.934 1.352 Glutamrcacid ........ x - - - .823 2.024 8.098 3.733 Glycine .......... 8 - ~ - .083 .205 .818 .377 Praline .......... g . . . .381 _935 3.746 1.727 Serine .......... g . - . .214 .526 2.103 .970 1 If vitamin D is added, each quart contains 400 IU. 2 Values based on addition of vitamin A to level of 2,000 IU per quart. 3 Values based on data for fat extracted from whole milk. AH—8—1 (1976) MILK, SKIM, fluid 1 llnm No. 01-085 A mount in 100 mm, edible portion Amount in edible portion of Amoum in edible portion of N utri ems an d units common measures of food 1 pound offood as purchased A oxinmemnsunand ‘ . Mun 1 standard error Nzw'ma’o' DPT weight Refuu.0 P 1c=245g 1qt=9809 A B C D E F G PROXIMATE: Wamr ........... g . .. 90.80 1 0.0131 170 222.46 889.84 411.87 km! . . 35 86 342 158 Fwdenergv ' ' ' j ‘ ' ' ‘ .1, _ . 146 358 1,432 663 Protein(NX 6.38) ..... g . . . 3.41 i .0086 295 8.35 33.42 15.47 Total lipid (fat) ....... g . . , .18 i .0075 267 .44 1.76 .82 Carbohydrate,total ..... g . . . 4.85 11.88 47.53 22.00 Fiber ........... g . , . 0 0 0 0 Am ........... g . .. .76 + .023 8 1.86 7.45 3.45 MINERALS: — Cddum .......... mg.. _ 123 i 2.53 42 302 1,209 560 Iron ........... mg. . . .04 i .003 26 .10 .39 .18 Magnesium ........ mg. . . 11 1 .30 39 28 111 52 Phosphorus ........ mg. . . 101 i 2.83 15 247 989 458 Potassium ......... mg. . . 166 i 3.40 35 406 1,623 751 Sodium .......... mg. . . 52 1 2.1 45 126 505 234 ch ........... "m. ., .40 + .033 20 .98 3.92 1.81 VITAMINS: _ Ascorbicacid ........ mg. . . .98 2.40 9.60 4.44 TMamm .......... mg.. . .036 i .0005 9 .088 .353 .163 Rhoflawn ......... mg. .. .140 + .0065 10 .343 1.372 .635 thn .......... mg. .. .088 — .216 .862 .399 Pantothenic acid ....... mg. . . .329 .806 3.224 1.492 Vitamin 36 ........ mg. . . .040 i .0053 13 .098 .392 .181 Folacin .......... mag . . 5 13 51 24 Vitamin B12 ........ meg . . .378 1 .0310 13 .926 3.704 271.715 . . RE. .. 61 149 598 Vltamm A2: -------- {n}: _ ‘ 204 500 2,000 926 LIPIDS: Fattyacids: Saturated, total ...... g . . . .117 .287 1.146 .531 4: ......... g . . . .009 i .0009 8 .023 .091 .042 $0 --------- 8 . - - .001 + .0001 12 .003 .013 .006 310 --------- 8 - - - .002 T .0002 12 .005 .019 .009 1&0 ......... g . . . .004 Z .0003 12 .009 .036 .017 120 ......... g . . . .003 + .0003 12 .006 .025 .011 1&0 ......... g . . . .017 I .0008 12 .042 .168 .078 1&0 ......... g . . . .053 T .0023 12 .129 .517 .239 1&0 ......... g . . . .019 I .0010 12 .046 .185 .086 Monounsaturated,total. . . g . . . .047 — .116 .462 .214 16H ......... g .. . .007 :_ .0005 12 .016 .065 .030 18a ......... g . . . .038 + .0019 12 .093 .374 .173 20:1 ......... g . . . _ 22:1 ......... g . . . Polyunsaturated, total . . . g . . . .007 .016 .064 .030 18g ......... s . . . .005 + .0003 12 .011 .046 .021 1&3 ......... g . . . .002 E .0002 11 .005 .018 .009 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 2 + .07 4 4 18 8 Phytosterols ........ mg. . . _ AMINOACIDS: Tryptophan ........ g . . . .048 .118 .471 .218 Threonine ......... g . . . .154 .377 1.509 .698 lsoleucine ......... g . . . .206 .505 2.022 .936 Leucine .......... g . . . .334 .818 3.274 1.515 Lysine .......... g . . . .270 .663 2.650 1.227 Methionine ........ g . . . .086 .210 .838 .388 Cysline .......... g . . . .032 .077 .309 .143 Phenylalanine ....... g . . . .165 .403 1.613 .747 Tyrosine ......... B . . . .165 .403 1.613 .747 Vanne' .......... g . . . .228 .559 2.237 1.035 Arginine .......... g . . . .123 .302 1.210 .560 Hkfimne .......... g . . . .092 .227 .906 .419 Alanine .......... g . . . .118 .288 1.152 .533 Asparticacid ........ g . . . .259 .634 2.535 1.173 Glutamicacid ........ g . - ~ .714 1.749 6-998 3-239 Gwcme .......... g . . . .072 .177 .707 .327 Proline .......... g . - . .330 .809 3.237 1.498 snhe .......... g . . . .185 .454 1.818 .841 1 If vitamin D is added, each quart contains 400 IU. 2 Va1ues based on addition of vitamin A to 1eve1 of 2,000 IU per quart. AH-8-1 (1976) MILK, SKIM, with nonfat milk solids added, fluid 1 Item No. 01-086 Values for protein are average for products containing less than 10% milkuderived nonfat solids. All other values apply to products containing concentrated skim milk or nonfat dry milk as the added milk-derived ingredient(s). . . . Amount in edible portion of Amount in edible portion of Nutrients and units Amount m 100 gram, “ml. portion Acommon measures of food 1 pound of food as puohasod ximatemea ra ndw - Man 1 standard error "gm,“ ppro w . night “flu“. 0 lc=2459 lqt=9809 A B C D E F G PROXIMATE: Water ........... g . . . 90.38 221.43 885.72 409.96 F 0d ........ 1...: - - 37 90 361 167 0 energy . k]. . ’ 154 378 1,512 700 Protein (NX 6.38) ..... g . . . 3.57 + 0.0297 56 8.75 34.99 16.19 Total lipid (fat)2 ...... g . . . .25 I .011 296 .61 2.45 1.13 Carbohydrate, total ..... g . . . 5.02. _ 12.30 49.20 22.77 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . .78 1.91 7.64 3.54 MINERALS: Calcium .......... mg. . . 129 316 1,265 585 Iron ........... mg. . . .05 .12 .49 .23 Magnesium ........ mg. . . 15 36 142 66 Phosphorus ........ mg. . . 104 255 1,019 472 Potassium ......... mg. . . 171 418 1,673 774 Sodium .......... mg. . . 53 130 519 240 Zinc ........... mg. . . .41 1.00 4.02 1.86 VITAMINS: Ascorbicacid ........ mg. . . 1.01 2.47 9.90 4.58 Thiamin .......... mg. . . .041 .100 .402 .186 Riboflavin ......... mg. . . .175 .429 1.715 .794 Niacin .......... mg. . . .091 .223 .892 .413 Pantothenicacid ....... mg. . . .339 .831 3.322 1.538 Vitamin 36 ........ mg. . . .046 .113 .451 .209 Folacin .......... mcg . . 5 13 53 24 Vitamin 312 ........ mcg . . .386 .946 3.783 1.751 . . 3 RE. . . 61 149 598 277 “mm" """" w. . . 204 500 2,000 926 LIPIDS: Fatty acids: " Saturated, total ...... g . . . .162 .398 1.592 .737 ' X . . . .013 1 .0013 8 .031 .126 .058 8 . . . .002 1 .0001 12 .004 .017 .008 8 ~ - ~ .003 1 .0002 12 .007 .026 .012 3 ~ : - .005 1 .0005 12 .013 .051 .023 8 . . . .003 1 .0004 12 .009 .034 .016 S . . . .024 1 .0011 12 .058 .234 .108 3 - - - .073 + .0035 12 .179 .718 .332 l s . . . .026 T .0014 12 .064 .257 .119 Monounsaturated, total. . . g . . . .065 _ .160 .642 -297 161‘ --------- 8 . . . .009 1 .0007 12 .022 .090 .042 18:1 --------- 3 ~ - - .053 + .0028 12 .130 .519 .240 20:1 ......... g . . . _ 22:1 ......... g . . . Polyunsaturated, total . . . g . . . .009 .022 .089 .041 1812 --------- K . . . .006 1 .0004 12 .016 .064 .029 1313 --------- 3 . . . .003 + .0003 11 .006 .026 .012 18:4 ......... g . . . _ 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 2 5 20 9 Phytosterols ........ mg. . . AMINOACIDS: Tryptophan ........ g . . . .050 .123 .494 .228 Threonine ......... g . . . .161 .395 1.579 .731 lsoleucme ......... g . . . .216 .529 2.117 380 Leudne .......... g .. . .350 .857 3.427 1.586 Lysine .......... 8 ~ - . .283 .694 2.775 1.284 Methionine ........ x - - - .090 .219 .877 .406 Cystine .......... 3 - - - .033 .081 .324 -150 Phenylalanine ....... g . . . _]72 _422 1.539 .782 Tyrosine ......... g . . . .172 .422 1.689 .782 Vaiine' .......... x . . . _239 .535 2.342 1.034 Arginine ---------- l: - - - .129 .317 1.267 .586 Histidine .......... x . . . _097 .237 .949 .439 Alanine .......... g - - - .123 .302 1.205 -558 Asparticacid ........ g - - . .271 .664 2.654 1.223 Glutamicacid ........ g . . . .743 1.832 7.325 3.391 Glycine .......... X . . . _075 .185 .740 .343 Proline .......... K . . . .345 .847 3.389 1,569 Serine .......... g . . . _194 .475 1.903 .381 1 If vitamin D is added, each quart contains 400 IU. 2 Includes data for samples described as protein fortified. 3 Values based on addition of vitamin A to level of 2,000 IU per quart. Values based on data for fat extracted from skim milk. : AH—82-1 (1976) MILK, SKIM, protein fortified, fluid 1 Item No, 01-087 Product contains not less than 10% milk-derived nonfat solids. Values apply to products containing concentrated skim milk or nonfat dry milk as the added milk-derived ingredient(s). . . . Amount in edible portion of Amount in edible portion of Amount in 100 grams, edible portion mmm saw...“ .I:°"":°"°°“”""'°'“'°‘ Number of use: Mean 1 standard error IMHO! 1 C = 246 9 1 qt = 984 9 A B C D E F G FROXIMATE: Water ........... g . . . 89.36 219.83 879-30 405-34 Food ....... {kml . . 41 100 400 184 energy ' , k] . . . 170 418 1,673 771 Protein(NX6.38) ..... g . . . 3.96 1 0.0291 5 9.74 38.97 17.96 Total lipid (fat)z ....... g . . . . 25 1 .011 296 .62 2.46 1.13 Carbohydrate, total ..... g . . . 5 . 56 13 . 68 54 . 71 25. 22 Fiber ........... g . . . 0 0 0 0 Ash ........... g .87 2.14 8.56 3.95 MINERALS: Calcium .......... mg. . . 143 352 1 ,407 649 Iron ........... mg. .06 .15 .59 .27 Magnesium ....... mg. 16 40 158 73 Phosphorus ........ mg . 112 275 1 ,101 508 Potassium ......... mg. 182 446 1 .786 823 Sodium .......... mg. 59 144 578 266 Zinc ........... mg. .45 1.11 4.43 2.04 VITAMINS: Ascorbic acid ........ mg. . . 1.12 2.76 11.02 5.08 Thiamin .......... mg . . . . 045 .111 . 443 . 204 Riboflavin ......... mg. . . . 194 . 477 1 . 909 . 880 Niacin .......... mg. . . .101 . 248 . 994 .458 Pantothenic acid ....... mg. . . . 376 . 925 3 . 700 1 . 706 Vitamin B5 ........ mg . . . . 050 .123 . 492 - 227 Folacin .......... mtg . . 6 15 59 27 Vitamin B12 ........ mcg . . . 427 1. 050 4. 202 1. 937 . . 3 RE. . . 61 149 598 277 V'“""" A """"" In; . . . 203 500 2 .000 922 LIPIDS: Fatty acids: ‘i Saturated, total ...... g . . . .162 . 400 1 . 598 . 737 410 --------- 8 - .013 i .0013 8 .032 .126 .058 51° --------- 8 - . 002 i . 0001 12 . 004 . 017 . 008 810 -------- 8 . . 003 1 .0002 12 .007 .026 . 012 101° --------- X - . 005 i . 0005 12 .013 .051 .023 121° --------- 8 ~ . 003 i . 0004 12 . 009 .034 .016 141° --------- 8 - .024 i .0011 12 .059 .235 .103 151° --------- 8 - .073 1 .0035 12 .180 .721 .332 18:0 --------- 8 - .026 + .0014 12 .065 .259 .119 Monounsaturated, total. . . g . , 055 _ .161 . 644 . 297 1621 ......... g . . 009 t . 0007 12 . 023 . 090 . 042 18:1 --------- K - .053 + .0028 12 .130 .521 .240 20:1 ......... g . _ 22:1 ......... g . Polyunsaturated, total . . . g . , 009 . 022 . 089 . 041 18:2 --------- Z - . 006 i . 0004 12 . 016 .064 .029 18:3 ......... g . .003 + .0003 11 .006 .026 . 012 18:4 ......... g . _ 20:4 ......... g . 20:5 ......... g . 22:5 ......... g . 22:6 ......... g . Cholesterol ........ mg . 2 5 20 9 Phytosterols ........ mg. . . AMINO ACIDS: Tryptophan ........ g . _ 056 .137 . 550 . 253 Threon1ne ......... g . _ 179 . 440 1. 759 .811 lsoleucme ......... g _ 240 , 589 2 . 358 1 . 087 Leucine .......... 5 , 388 .954 3.817 1 .760 Lvsnge . .......... g . 314 . 773 3.090 1.425 Methionine ........ S . 099 . 244 .977 .450 Cystine .......... 8 , 037 . 090 . 360 -166 Phenylalanine ....... g _ 191 . 470 1 .881 ~857 Tyrosine ......... K , 191 . 470 1 .881 .867 Valine .......... g _ 255 . 652 2 . 608 1.202 Arginine .......... g .143 . 353 1.411 . 650 Histidine .......... 8 .107 .264 1 . 057 .487 Alanine . . ......... g _ 137 .336 1 .344 .619 Aspartlo and ........ K _ 300 . 739 2 . 956 1 . 363 Glutamic acid ........ 8 _ 829 2 . 040 8.160 3 . 761 Glycine .......... g _ 034 , 206 . 825 . 380 Proime .......... g .384 . 944 3. 774 1 .740 Serine .......... Z .215 .530 2.119 .977 1 If vitamin D is added, each quart contains 400 IU. 2 Includes data for samples to which solids were added but which were not protein fortified. 3 Values based on addition of vitamin A to level of 2,000 IU per quart. “ Values based on data for fat extracted from skim milk. AH—B-l (1976) MILK, BUTTERMILK, cultured, fluid Item No. 01-088 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased. Approximate measure and weight Refuse: 0 Man 1 standard error Numb-r °f """’"' 1c=2459 1qt=9809 A B C D E F G PROXIMATE! Wamr ........... g . .. 90.13 1 0.0929 62 220.82 883.27 408.83 Food ........ kcal . . 40 99 396 183 enagy k]. . . 169 414 1,657 767 Protein(NX 6.38) ..... g . . . 3.31 1 .0237 65 8.11 32.44 15.01 Totallipid(fat) ....... g . . . .88 1 .17 19 2.16 8.62 3.99 Carbohydrate,total ..... g . . . 4.79 11.74 46.94 21.73 Fiber ........... g . . . 0 0 0 Ash ........... g . . . .89 i .045 8 2.18 8.72 4.04 MINERALS: Calcium .......... mg. . . 116 + 2.75 12 285 1,141 528 Iron ........... mg. . . .05 E .01 6 .12 9 .23 Magnesium ,,,,,,,, mg. . . 11 + .72 9 27 107 50 Phosphorus ........ mg . . 89 E 4.7 12 219 874 405 Potassium ......... mg. . . 151 i 6.26 14 371 1,483 586 Sodium ). ......... mg. . . 105 + 7.85 11 257 1,028 476 Zinc ........... mg . . .42 E .061 5 1-03 11-12 1-90 VITAMINS Ascorbicacid ........ mg. . . .98 2.40 9.60 4.44 Thiamin .......... mg. . . .034 .083 .333 -154 Rhoflawn ......... nu. .. .154 + .0045 7 .377 1.509 .699 Niacin .......... mg. . . .058 I .015 6 .142 .568 .263 Pantothenicacid ....... mg. . . .275 I .0156 3 .674 2.695 1.247 Vitamin 36 ........ mg. . . .034 T .0012 7 .083 333 .154 Folacin .......... meg . . 2— _ -— — “"‘ Vitamin B12 ........ mcg . . .219 2 537 2.146 6.993 . . RE.. . 8 20 78 3 “mm“ """"" 1w. . . 33 31 323 150 LIPIDS: Fattyacids: Saturated, total ...... g . . . .55 1.34 5.37 2.48 4: ......... g . . . .03 .07 .28 .13 6:0 ......... g . .02 .04 .17 .08 &o ......... g . .01 .02 .10 .04 100 ......... g 02 .05 .22 .10 12 o ......... g . 02 .06 .24 .11 14.0 ......... g . 09 22 .87 .40 160 ......... g 23 57 2.27 1.05 1&0 ......... g . .. .11 26 1.04 .48 Monounsaturated, total. . . g . . . .25 .62 2.49 1.15 15:1 ......... g . . . .02 .05 .19 .09 18H ......... g . . . .22 54 2.17 1.00 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . .03 .08 .32 .15 18:2 ......... g . . . .02 .05 .20 .09 1&3 ......... g . .. .01 .03 .12 .06 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg 4 + 9 4 9 34 1 6 Phytosterols ........ mg. . . _ AMINOACIDS: Tryptophan ........ g . . . .036 .088 .351 .162 Threonine ......... g . . . .158 .386 1.546 -715 lsoleucine ......... g _ 204 . 500 1 . 998 . 925 Leucine .......... s . . . _329 .807 3.229 L494 Lynne .......... l .277 .679 2.715 1.257 Methionine ........ g . . .031 .198 .793 .367 Cynhe .......... g . . ,031 .076 .305 .141 Phenylalanine ....... 8 .174 . 427 1 . 708 . 791 Tyrosine ......... 8 .139 . 339 1 . 358 . 628 Valine .......... g . . . _243 .596 2.385 1.104 Amhhe .......... a . .. ,125 .309 1.235 .572 Hnudme .......... g . .. .095 .233 .930 -431 Alanine .......... I . . . .119 .292 1.169 .541 Awankadd ........ g . .. _254 .647 2.588 1.198 Glummicacid ........ x . . . _543 1.576 6.305 2-918 Glycine .......... g . . . _o73 .178 .712 .329 Proline .......... s . . . .334 .819 3.274 1-516 Serine .......... 3 . .172 .422 1.688 - 781 1 Values are for sa1ted product. Unsaited product contains approx. 50 mg of sodium per 100 g. 2 Dashes denote 1ack of reliable data for a constituent believed to be present in measurab1e amount. AH—8—1 (”1976) MILK, LOW SODIUM, WHOLE, fluid Item No. 01-0” Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Nutrient lid uni“ Approximate meesure and weight Refu 0 Numberof n: Meenisundeld error nmplee 1 C = 244 g 1 qt = 976 g A B C D E F G PROXIMATE: Water ........... g . . . 88.20 7 215.21 860.83 400.08 Food I . . . kc" - - 61 149 594 276 energy ~ - ' - U- . . 255 622 2,488 1,156 Womm(NX 5,33) ..... g . .. 3.10 8 7.56 30.26 14.06 Total lipid (fat) ....... g . . . 3.46 7 8.44 33.77 15.70 Carbohydrate,total ..... g . . . 4.46 10.88 43.53 20.23 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . .78 7 1.90 7.61 3.54 MINERALS: Calcium .......... mg. . . 101 11 246 984 457 Iron ........... mg. . . ‘— -— —— — Magnesium ........ mg. . . 5 1 12 49 23 Phosphorus ........ mg. . . 86 9 209 834 388 Potassium ......... mg. . . 253 11 617 2,457 1.147 Sodium .......... mg. . . 2 10 6 24 11 Zinc ........... mg. . . — — — ‘— VITAMINS: Ascorbicacid ........ mg. . . — — — ‘— Thiamin .......... mg. . . .020 8 .049 .195 .091 Riboflavin ......... mg. . . .105 8 .256 1.025 .476 Niacin .......... mg. . . .043 7 -105 -420 .195 Pantothenicacid ....... mg. . . 304 .742 2.967 1.379 Vitamin 36 ........ mg. . . .034 7 .083 .332 .154 Folacin .......... meg . . —— -— ~—- _ Vitamin B12 -------- "'68 . - .359 7 .876 3.504 14;.628 . . RE. . . 32 78 312 “mm“ """"" IU. . . 130 317 1.269 590 LIPIDS! Fattyacids: Saturated,tota| ...... g . . . 2.15 5.26 21.02 9.77 4:0 ......... g . . . ,11 .27 1.10 .51 a0 ......... g .07 .16 .65 .30 8:0 ......... g ,04 .09 .38 .18 :00 ......... g .09 .21 .85 .39 120 ......... g .10 .24 .95 .44 14:0 ......... g .35 .85 3.40 1.58 16:0 ......... g . . . .91 2.22 8.88 4.13 1820 ......... g . . . _42 1.02 4.09 1.90 Monounsaturated, total. . . g . . . 1_00 2.44 9.75 4.53 16:1 ......... g . . . .03 .19 .76 .35 . 5 .87 2.12 8.50 3.95 g . . . 22:1. . .1 ...... g . . . Polyunsaturated, total . . . g . . . ,13 .31 1.25 -58 18:2 ......... g . . . .08 .19 .76 .35 18:3 ......... g . . . .05 .12 .49 .23 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg . 14 33 1 33 62 Phytosterols ........ mg. . . AMINOACIDS: Tryptophan ........ g . . . .044 .107 .427 .198 Threonine ......... g . . . _140 .341 1.366 .635 Isoleucine ......... g . . . .133 .458 1.831 .851 Leucine .......... 8 ~ ~ - .304 .741 2.964 1.378 Lysine .......... l - - - .245 .600 2.400 1.115 Methionine ........ g . . - .073 .190 .759 .353 Cbsfine .......... g .. . .029 .070 .280 .130 Phenylalanine ....... g , 150 . 365 1 . 461 . 679 Tyrosine ......... 8 .150 . 365 1 .461 . 679 Valine .......... g . . . .207 ,506 2.025 .941 Arginine .......... 8 . . . .“2 _274 1.095 .509 Hkfidhe .......... x - -- .084 .205 .820 .381 Alanine .......... 8 . . . .107 .261 1_043 .485 Asparticacid ........ 8 ~ ~ . .235 .574 2.295 1.057 Gluumicacid ........ g . . , .649 1.584 6.336 2.945 Glycine .......... 8 . . . .066 .160 .640 .298 Prelim .......... x - - . .300 .733 2.931 1.362 Serine .......... B .169 . 411 1 .646 . 765 ‘ Dashes denote 1ack of re11ab1e data for a constituent be11eved to be present in measurab1e amount. All-84 (1976) MILK, DRY, WHOLE 1 Item No. 01-090 Nutrients aid units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purohued Approximate measure and weight Rm”: 0 ' Number of "“"imm'd'" "'9'“ 1/4 c= 32 g 1 c=1289 A B C D E F G PROXIMATE: Water ........... g . . . 2.47 1 0.130 25 0.79 3.16 11.20 Food ........ km! . . 496 159 635 2,249 "“"Y 11 . . . 2,075 664 2.656 9,413 "0151" (NX6.38) ----- K - - - 26.32 1 .1746 22 8.42 33.69 119.39 10131 “P"d (fl!) ------- g - - - 26.71 + .2504 30 8.55 34.19 121.16 Carbohydrate, 1033' ----- g - - - 38. 42 — 12. 29 49 .18 174. 27 Fm» ........... g .. . o 0 0 0 Ash ----------- 8 - 6. 08 1 . 0922 20 1. 95 7.78 27 . 58 MINERALS: QICium ---------- "Is- 912 + 17.8 18 292 1.168 4.139 Iron ........... ms. .47 1 .065 12 .15 .60 2.13 Magnesium ........ mg. 85 1 1 . 5 15 27 108 383 Phosphorus -------- Mg. 776 1 14. 3 18 248 993 3 , 518 Potassium ......... mg. . . 1,330 1 41 .23 15 425 1,702 6,032 Sodium .......... mg. . . 371 + 15.1 7 119 475 1.684 Zinc ........... mg. . . 3.34 _ 1 1.07 4.28 15.15 VITAMINS: Ascorbicacid -------- "'8. . . 8.64 + .454 11 2.76 11.06 39.19 TMamm .......... mg.. . .283 I .0159 18 .091 .362 1.284 RibOfla‘lin --------- "'8. . . 1. 205 T .0313 23 . 386 1. 542 5.466 Nia‘ii" ---------- mg. . . . 646 I . 0243 22 . 207 .827 2.930 Pantothenic acid ....... mg. . 2. 271 I . 0863 20 . 727 2 . 907 10. 301 Vitamin I35 -------- "'8— - . 302 1 .0284 41 . 097 . 387 1 . 370 Folacin .......... Mtg 37 _ 12 47 168 WWW" B12 -------- "It! - - 3.253 + . 2892 31 1.041 4.164 14. 756 Vitamin A _________ RE» - - 280 1- 52. 2 4 90 358 1 .270 'U- ‘ - 922 1 78.2 13 295 1.180 4.182 LIPIDS: Fatty acids: . Saturated, total ...... g . . . 15, 74 5. 36 21.43 75. 94 4:0 ......... g - .87 1 .28 1.11 3.93 6:0 ......... x . . 24 2 .08 . 31 1.09 820 ......... g . .27 2 .09 .34 1.22 10:0 ......... g . .60 2 .19 .76 2.70 120 ......... g . .61 2 .20 .79 2.79 1430 --------- 8 - 2.82 2 .90 3.61 12.79 1610 --------- S - 7.52 2 2.41 9.63 34.12 18:0 --------- 8 - 2.85 2 .91 3.65 12.94 Monounsaturated, total. . . g . 7 , 92 2 . 54 10.14 35 - 94 16H ......... g . 1_2o 2 .38 1.53 5.43 1811 --------- 3 - 6.19 2 1.98 7.93 28.09 20:1 ......... g . 22:1 ......... g . Polyunsaturated,total . . . g . .66 .21 .85 3.02 1&2 ......... g . .46 2 -15 -59 2-09 1&3 ......... g . .20 2 .06 .26 .93 18:4 ......... g . 20:4 ......... g . 20:5 ......... g . 22:5 ......... g . 22:6 ......... g . Cholesterol ........ mg. 97 2 31 124 440 Phytosterols ........ mg. AMINO ACIDS: Tryptophan ........ g . _ 371 .119 .475 1 . 634 Threonine ......... g . 1 .188 . 380 1 . 521 5. 389 Isoleucine ......... g 1 . 592 . 510 2 . 038 7. 223 Leucine .......... 8 2. 578 .825 3. 300 11 .695 Lysine .......... x . 2'. 087 .668 2.672 9.469 Meddonhe ........ z .660 .211 .845 2.994 Cystine .......... 8 . 243 .078 . 312 1 -104 Phenylalanine ....... 8 1 . 271 . 407 1 . 626 5 . 764 Tyrosine ......... x . 1. 27] . 407 1. 626 5. 764 Valine .......... g . 1. 762 _ 554 2 , 255 7 . 990 Arginine .......... s . 953 . 305 1 . 220 4. 323 HkfidMe .......... g . .714 .228 .914 3.237 Alanine .......... 8 . 908 . 290 1 .162 4.117 Aspartic acid ........ 8 1 . 997 . 539 2 . 556 9 . 057 Gluiamic acid ........ I 5. 512 1. 764 7.055 25.000 GWche .......... x .557 .178 .713 12.3%: Prelim .......... x 2.549 .816 3. 263 . Serine .......... 8 1 .432 .458 1 .832 6.493 1 If vitamin D is added, each quart of 10111:. reconstituted according to label directions. contains 400 1U. mm AHnB-1 (1976) 1976 MILK, DRY, NONFAT, regular ‘ Item No. 01-091 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures oi food Approximate measure and weight Amount in edible portion of 1 pound of food as purchewd rd Number of Mean 1 mnde error ""1019! = 30 g 1 C = 120 g A B C D E F G PROXIMATE: Water ........... g - - . 3.16 _ 0.0206 382 0.95 3.79 14.33 F d ........ km! . . 362 109 435 1 ,644 °° “my , k] . . , 1,516 455 1,820 6 .878 PFOtEin(NX6.38) ----- g - . . 36.16 i .0810 183 10.85 43.39 164.02 Total lipid (fat) ....... g . . . .77 + .0085 351 .23 .92 3.49 Carbohydrate, total ..... g . . . 51 . 98 — 15. 59 62 . 38 235 . 78 Fiber ........... g . . . o 0 0 0 Ash ........... g . . . 7.93 104 2.38 9.52 35.97 MINERALS: C31Cium ---------- m8~ - ~ 1,257 i 30. 78 12 377 1,508 5,701 Iron ........... mg. . . .32 + .058 6 .10 .38 1.45 Magnesium ........ mg . 110 I 3 . 07 9 33 132 499 PhOSPhOYUS -------- "'21- ~ - 968 3 25 . 4 13 290 1 .162 4 a 392 Potassium --------- "18- - . 1.794 E 3.503 2 400 538 2,153 8,138 Sodium .......... mg. . . 535 i 17.4 6 161 642 2,428 Zinc ----------- ”18- - . 4.08 1 .108 7 1.22 4.90 18.51 VITAMINS: ASCOTbiCflCid -------- MIL - ~ 6.76 + .725 14 2.03 8.11 30.66 Thiamin ---------- "1L - - .415 E .0139 24 .124 .498 1.882 RibOflaVi" --------- "18- - ~ 1. 550 i .0431 24 .465 1. 860 7 . 031 Niacin ~~~~~~~~~~ "18- - . .951 + .0497 25 .285 1.141 4.314 Pamm'm‘ic acid ------- "'8- - - 3 . 568 1: 0746 16 1. 070 4 . 282 16 .184 Vitamin B6 ........ mg. . . . 361 I 0153 28 .108 .433 1.637 Folacin .......... meg . . 50 _ 15 60 227 Vitamin B12 -------- ""8 . - 4.033 1 .3482 15 1.210 4.840 18.294 . . 2 RE. . . 3 + 2 4 2 10 36 VitamInA -------- {1U . 36 I 9.6 4 11 43 163 LIPIDS: . — Fatty acids: 3 Saturated, total ...... g . . . . 50 .15 . 60 2 - 26 4: ......... g . . . .03 j; .005 4 .01 .03 .12 6:0 ......... x .01 1 . 001 4 Trace .01 .03 8:0 ......... g .01 i .001 5 Trace .01 .03 10:0 ......... g .02 i . 003 5 Trace .02 .08 12:0 ......... g .01 + .005 5 Trace .02 .06 14:0 ......... g .08 I .005 5 .02 .10 .38 16:0 ......... g .24 E .0096 5 .07 .28 1.06 1330 --------- g .08 1 .003 5 .03 .10 .39 Monounsaturated, total. . . g _ 20 . 06 . 24 - 91 16:1 ......... g .02 + .002 5 .01 .03 .10 18:1 ......... g .17 I .0029 5 .05 .20 .76 20:1 ......... g . . . _ 22:1 ......... g . . . Polyunsaturated, total . . . g , 03 . 01 . 04 -14. 1312 --------- g .02 + .004 5 .01 .02 .09 18:3 --------- x .01 E .003 5 Trace .01 .05 18:4 ......... g 20:4 ......... g 20:5 ......... g 22:5 ......... g 22:6 ......... g . . . Cholesterol ........ mg . . . 20 6 24 89 Phytosterols ........ mg . . . AMINO ACIDS: Tryptophan ........ g . . . .510 .153 .612 2.314 Threonine ......... g . . . 1~ 632 . 490 1 . 959 7 . 404 lsoleucine ......... g 2.188 .656 2.625 9.924 Leucine- ~~~~~~~~~~ 5 3. 542 1 . 063 4 . 251 16 . 068 Lysine .......... 8 2 . 868 . 860 3. 441 13. 009 Methionine ........ g .907 .272 1 .088 4.113 Cystine .......... g . . . _ 334 .100 .401 1.517 Phenylalanine ....... g . . . 1.746 .524 2.095 7.918 Tyrosine ......... g . . . 1.746 .524 2.095 7.918 Valine .......... g 2.420 .726 2.904 10.978 Arginine .......... g . - - L309 .393 1.571 5.939 Histidine .......... g . . . .981 .294 1.177 4.448 Alanine .......... g 1.247 .374 1 .496 5.656 Aspartic acid ........ g 2 . 743 . 823 3 . 292 12 . 443 GIUWMC “14 -------- g - - ~ 7.572 2.272 9.086 34.347 Glycine .......... g ~ ~ . .765 .230 .918 31-471 _Proline .......... g 3, 503 1.051 4.203 15.888 Serine .......... g 1 . 967 . 590 2 . 360 8 . 921 ‘ If vitamin D is added, each quart of mi1k, reconstituted according to 1abe1 directions. contains 400 IU 2 Va1ues based on data for products without added vitamin A. to 1abel directions, contains 2,000 IU. 3 Va1ues based on data for fat extracted from instantized product. If vitamin A '5 added, each quart of mi1k, reconstituted according AH-8-1 (1976) MILK, DRY, NON_FAT, instantized 1 Item No. 01-092 Amount in 100 grams, edible portion Amount in edible portion of Amount in edible portion of Nutrients and units common measures of food 1 pound of food as purchased A oximatemu n nd ‘ . Man : standard error walmor W 131/ 3. c 0:73. 2- 02 Rofuse.0 p l c = 68 92 envelope = 91 g A B C D E F G PROXIMATE: Water ........... g . . . 3.96 1 0.0444 216 2.69 3.60 . 17.96 km] , . 358 244 326 1,625 Foodenergy~ ' ' ' ' ' ' k]. . _ 1,499 1,019 1,364 6.799 Protein(NX 6.38) ..... g . . . 35.10 i .1394 89 23.87 31.94 159.21 Toulnmd(nn ....... g , . . .72 i .018 164 .49 .66 3.27 Carbohydrate, total ..... g . . . 52 - 19 35 - 49 47 - 49 235- 73 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . 8.03 i .0734 14 5.46 7.31 36.42 MINERALS: Calcium .......... mg. . . 1,231 1 25.36 16 837 1,120 5.583 lron ........... mg. . . .31 i .038 13 .21 .28 1.41 Magnesium ........ mg . . . 117 i 11 .1 14 80 107 531 Phosphorus ........ mg. . . 985 i 21 . 0 17 670 896 4 .467 Potassium ......... mg. . . 1,705 1 51.82 11 1,160 1,552 7,736 Sodium .......... mg. . . 549 1 15.6 7 373 499 2 .489 Zinc ........... mg. . . 4.41 '_l'_ .124 10 3.00 4.01 20.00 VITAMINS: Ascorbic acid ........ mg. . . 5. 58 i . 445 28 3. 79 5.08 25. 31 Thiamin .......... mg. . . .413 i .0064 31 .281 .376 1.873 Riboflavin ......... mg. . . 1.744 1 .0398 31 1.186 1.587 7.911 Niacin .......... mg. . . .891 i .0421 29 .606 .811 4.042 Pantothenic acid ....... mg . . . 3. 235 i . 0683 34 2 . 200 2 . 944 14 . 674 Vitamin 36 ........ mg. . . .345 i .0074 31 .235 .314 1.565 Folacin .......... mtg . . 50 34 45 226 Vitamin B12 ........ mcg . . 3.993 1 .3274 17 2.715 3.634 18.112 V'ta . A 3 RE. . . 710 483 646 3,221 ' "'"‘ """" m. _ . 2,370 1 314.3 6 1,612 2,157 10,750 LIPIDS: Fatty acids: Saturated, total ...... g . . . . 47 . 32 . 42 2 .12 4:0 ......... g . . . .03 i .005 4 02 .02 12 6:0 ......... g . 01 1 . 001 4 Trace Trace 03 8.0 ......... g 01 i . 001 5 Trace . 01 03 10.0 ......... g . 02 i . 003 5 01 . 02 08 12.0 ......... g 01 + .004 5 01 .01 06 14.0 ......... g . 08 E . 005 5 05 .07 35 16.0 ......... g 22 i .010 5 15 .20 1 00 18.0 ......... g . . . 08 _+_ . 003 5 05 . 07 36 Monounsaturated, total. . . g . . . . 19 1 3 . 17 85 16:1 ......... g . . . . 02 1 . 002 5 01 .02 09 18:1 ......... g . . . .16 i .0043 5 11 .14 71 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . . 03 . 02 . 03 .13 18:2 ......... g . . . .02 + .004 5 01 .02 08 18:3 ......... g . . . .01 f .003 5 01 .01 05 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 18 + 1 9 8 12 17 83 Phytosterols ........ mg. . . _ AMINO ACIDS: Tryptophan ........ g . . . . 495 . 337 . 451 2 . 246 Threonine ......... g . . . 1. 584 1.077 1. 442 7 .187 Isoleucine ......... g . . . 2.124 1-444 1-932 9.633 Leucine .......... 8 . . . 3.438 2.338 3.129 15.597 Lysine .......... g . . . 2.784 1.893 2.533 12.627 Methionine ........ g . . . . 880 . 599 . 801 3 . 993 Cystine .......... 8 . . . . 325 . 221 . 295 1.472 Phe"Ylalanine ....... g . - . 1 . 694 1 .152 1 . 542 7 . 686 Tyrosine ......... g . . . 1.694 1.152 1. 542 7 . 686 Valine' ---------- 8 ~ - - 2.349 1.597 2.138 10.656 Arginine .......... E . . . 1.271 .864 1.156 5.765 HkfidMe .......... g . .. .952 .647 .866 4.317 Alanine .......... g . . . 1.210 .823 1.101 5.490 Asparticacid ........ 8 - . - 2.663 1.811 2.423 12.078 Glutamic acid ........ 8 . . . 7 . 350 4. 998 5 - 589 33 - 340 Glycine .......... x . . . . 743 . 505 .676 3. 369 Proline .......... 8 . . . 3.400 2.312 3.094 15.422 Serine .......... K . . . 1. 909 1. 298 1. 737 8. 659 ‘ If vitamin D is added, each quart of milk. reconstituted according to label directions. contains 400 IU. 2 1 c of the agglomerate-type product weighs 68 g. l c of the single pass-type product weighs 84 9. Both products require 91 g for reconstitution to 1 qt. ' 3 Values based on data for products with added vitamin A. Product without added vitamin A contains 27 IU per 100 g. AH-B-l (1976) MILK, DRY, NONFAT, CALCIUM REDUCED Item No. 01-093 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuu:0 Mean 1 standard error Number °f 10Z=289 1/41b=113q A B E F G PROXIMATE'. Water ........... g . . . 4.90 1 1-39 556 22-23 km] . . 354 100 401 1 ,605 Food energy """" k] . . _ 1,431 420 1,679 6,716 Protein (NX 6.38) ..... g . . . 35.50 1 10.06 40.26 161.03 Total lipid (fat) ....... g . . . .20 1 .06 .23 .91 Carbohydrate, total ..... g . . . 51 . 80 14. 68 58- 74 234 - 96 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . 7.60 1 2.16 8.62 34.47 MINERALS: Calcium .......... mg. . . 280 1 79 318 1 .270 Iron ........... mg . . . l——— — —— —‘ Magnesium ........ mg. . . 60 1 17 68 272 Phosphorus ........ mg. . . 1 ,011 1 287 1 .146 4 .586 Potassium ......... mg. . . 680 1 193 771 3 . 084 Sodium .......... mg. . . 2,280 1 646 2,586 10,342 Zinc ........... mg. . . —- — '_ — VITAMINS: Ascorbic acid ........ mg. . . — — — “— ‘Thiamin .......... mg. . . .163 -046 ~185 -739 Riboflavin ......... mg. . . 1.642 -466 1-862 7 -448 Niacin .......... mg. . . .665 -189 -754 31016 Pantothenic acid ....... mg. . . 3.312 -939 3-756 15-023 Vitamin 36 ........ mg. . . . 298 - 084 - 338 1- 352 Folacin .......... mcg . . —- —" —’ ‘— Vitamin B12 ........ mg . . 3.976 1.127 4.509 18.035 . . RE. . . 2 1 2 9 Vltamm A --------- IU ' . . 8 2 9 36 LIPIDS: Fatty acids: Saturated, total ...... g . . . .124 . 035 .141 . 565 4:0 ......... g . . . .006 .002 .007 .029 6:0 ......... g . . . .004 .001 .004 .017 8:0 ......... g . . . .002 .001 .003 .010 10:0 ......... g . . . .005 .001 .006 .023 12:0 ......... g . . . .006 .002 .006 .025 14:0 ......... g . . . .020 .006 .023 .091 16:0 ......... g . . . .053 .015 .060 .239 18:0 ......... g . . . .024 .007 .027 .110 Monounsaturated, total. . . g . . . . 058 . 016 . 066 . 262 16:1 ......... g . . . .004 .001 .005 .020 1821 ......... g . . . .050 .014 .057 .228 20:1 ......... g , . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . . 007 . 002 . 008 . 034 18:2 ......... g . . . .005 .001 .005 .020 18:3 ......... g . . . .003 .001 .003 .013 18:4 ......... g . . . 20:4 ......... g . 20:5 ......... g . 22:5 ......... g . 22:6 ......... g . Cholesterol ........ mg . 2 1 2 9 Phytosterols ........ mg . . . AMINO ACIDS: Tryptophan ........ g . . . , 501 .142 . 568 2 . 272 Threonine ......... g . . . 1,603 .454 1.817 7.269 lsoleucine ......... g 2,148 .609. 2.436 9.742 Leucine .......... 5 3.478 .986 3.944 15.775 Lysine .......... 3 ~ - . 2.816 .798 3.193 12.771 Methionine ........ g . . . .890 .252 1.010 4.033 Cystine .......... g . . . , 328 .093 . 372 1 .489 Phenylalanine ....... g . . . 1 . 714 . 486 1 . 943 7 . 774 Tyrosine ......... g 1,714 .486 1.943 7.774 Valine ---------- 8 2.376 .674 2.694 10.777 Arginine .......... . g . . . 1,235 . 364 1. 458 5. 830 Histidine .......... g . . . .953 .273 1.092 4. 366 Alanine .......... g . . . 1, 224 .347 1. 388 5. 553 Aspartic acid ........ 8 2.693 .763 3.054 12.216 Glutamic acid ........ 3 7.434 2.107 8.430 33.720 Glycine .......... g .751 .213 .852 3.407 Proline .......... g 3.439 -975 3-899 15-598 Serine .......... 3 1.931 -547 2-190 81758 ‘ Dashes denote 1ack of reiiab1e data for a constituent believed to be present in measurab1e amount. AH-8-1 (1976) MILK, DRY, BUTTERMILK, sweet cream Item No. 01-094 Butterm1'1k is the product resulting from the manufacture of butter from milk or cream. . . . Amount in edible portion of Amount in edible portion of Nutrients and uni ts Amount m 100 grams, edible portion Acommon masurec 1;: food" 1 pound of food as purchased oxnnate measure a we t : Mean 1: standard error Niwgof pm 7 Rd"... 0 P 1tbsp=6.59 1c=1209 A B C D E F G PROXIMATE: Water ........... g . . . 2.97 + 0.0381 170 0.19 3.56 13.47 _ . m1 . . 387 “ 25 464 1.755 Food energy ----- I“. . _ 1,619 105 1,943 7:345 Protein(NX 6,38) ..... g . . . 34.30 + .3333 3 2.23 41.16 155.58 Total lipid (fat) ....... g . . . 5.78 I .0765 163 .38 6.94 26.22 Carbohydrate, total ..... g . . . 49. 00 _ 3. 18 58 . 80 222 . 26 Fiber ........... g . . . o o 0 0 Ash ........... g . . . 7.95 2 .52 9.54 36.06 MINERALS: Calcium .......... mg. . . 1,184 77 1,421 5,372 Iron ........... mg. . . .30 .02 .36 1.36 Magnesium ........ mg. . . 110 7 131 497 Phosphorus ........ mg. . . 933 61 1 ,119 4,230 Potassium ........ \ . mg. . . 1,592 + 5.486 340 103 1.910 7:221 Sodium .......... mg. . . 517 _ 34 621 2,347 Zinc ........... mg. . . 4.02 .26 4.82 18.24 VITAMINS: Ascorbic acid ........ mg. . . 5.66 .37 6.79 25.67 Thiamin .......... mg. . . .392 .025 .470 1.778 Riboflavin ......... mg. . . 1. 579 .103 1.895 7 .162 Niacin .......... mg. . . .876 .057 1.051 3.974 Pantothenic acid ....... mg. . . 3.170 + .1277 3 .206 3.804 14.379 Vitamin 36 ........ mg. . . .338 ‘ .022 .406 1.533 Folacin .......... mcg . . 47 3 57 215 Vitamin 312 ........ mcg . . 3.823 .248 4.588 217.341 . . RE. . . 54 4 65 5 V'“”‘”‘ A """"" izu. . . 218 14 262 989 LIPIDS: Fatty acids: Saturated, total ...... g . . . 3. 60 . 23 4. 32 16. 32 4:0 ......... g . . . 19 .01 22 .85 6.0 ......... g _11 .01 13 . 50 8.0 ......... g _ 06 Trace 08 . 29 10.0 ......... g .14 .01 17 .66 12.0 ......... g . 16 .01 20 . 74 14 o ......... g _53 .04 70 2.64 16.0 ......... g . . . 1.52 .10 1.82 6.90 18:0 ......... g . . . _70 .05 .84 3.18 Monounsaturated, total. . . g . . . ‘| _ 67 .11 2 . 00 7 - 57 15:1 ......... g . .. .13 .01 .16 .59 18:1 ......... g . . . 1,45 .10 1.74 6.60 20:1 ......... g . . . 22:1 ......... g , . . Polyunsaturated, total . . . g . . . _ 22 . 01 . 26 - 97 18:2 ......... g . . . .13 .01 .16 .59 18:3 ......... g . . . .08 Trace .10 .38 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. - . 69 5 83 314 Phytosterols ........ mg. . . AMINO ACIDS: Tryptophan ........ g . . . ~ 484 . 031 . 581 2 .195 Threonine ......... g . . . 1. 548 _ 101 1. 858 7 . 023 'w'eucme --------- 3 2.075 .135 2.490 9.413 Leucine .......... x . . - 3.360 .218 4.032 15.241 Lysine .......... 8 ~ - - 2.720 .177 3.264 12.339 Methionine ........ K . . . . 860 . 056 1 . 032 3 . 902 Cystine .......... g . . . _ 317 .021 . 381 1.439 Phenylalanine ....... g . . . 1, 656 .108 1.987 7 . 511 Tyrosine ......... 8 1.556 .108 1.987 7. 511 Valine .......... g 2.295 .149 2.755 10.413 Arginine .......... g - . . 1_ 242 .081 1.490 5. 633 Histidine .......... g . . . .930 .060 1.116 4.219 Alanine .......... g . . . 1.183 .077 1.419 5-365 Aspartic acid ........ g 2, 602 .159 3 .122 11 . 803 Glutamic acid ........ 8 . . . 7.183 .467 8.619 32.580 Glycine .......... g . . . .726 .047 .871 3.292 Proline .......... 8 . . . 3.322 .216 3.987 15.071 Serine .......... g . . . 1.866 .121 2 . 239 8.462 AH-8—1 (1976) MILK, CONDENSED, SWEETENED, conned Item No. 01-095 Nutrient; and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate mum and weight Refuse: 0 Numberof '“""*“‘“""'"°' mm 1 fl oz = 38.2 g 1 c = 306 g A B C D E F G PROXIMATE: Wit" ----------- 8 - ~ - 27-15 ’1‘ 0.0596 21 10.38 83.11 123.20 . . . . 4“! ' - 321 123 982 1,455 Foodenergy - . - : {11. , . 1,342 513 4.108 6.089 P1019101NX6.38) ----- l - - - 7.91 + .110 5 3.02 24.20 35.88 1013' “Did (fit) ------- 8 - - - 8.70 T .0254 23 3.32 26.62 39.46 Carbohydrate,total ..... g - . - 54.40 _ 20.78 166.46 246.76 Fiber ........... g . . . 0 0 0 0 Ash ........... g - - . 1.83 2 .70 5.60 8.30 MINERALS: Calcium .......... mg. . . 284 6 77 3 108 868 1.286 Iron ........... mg. . . _1g _ 1 .07 .58 .86 Magnesium ........ mg . 26 1 10 78 116 Phosphorus ........ mg. 253 + 17. 3 3 97 775 1:149 Potassium ......... mg. . . 371 I 20.0 6 142 1,136 1,685 Sodium .......... mg. . . 127 I 4.72 6 49 389 576 Zinc ........... mg. . . _g4 _ 36 2.88 4.26 VITAMINS: Ascorbicacid ........ mg. . . 2.60 + .560 10 99 7.96 11.79 Thiamin ---------- "'8- - - .090 —+— .0034 12 034 .275 .408 Riboflavin . . . .. ..... mg. . . 416 I .0057 13 159 1.273 1.887 Niadfl ---------- "15- - - .210 _ 2 080 .643 .953 Pantothenicacid ....... mg. . . ,750 1 286 2.295 3.402 Vitamin 36 ........ mg. . . .051 + .0048 5 019 .156 .231 Folacin .......... mag . . 11 34 51 Vim'm" B12 -------- "'08 - - .444 + .0823 4 170 1.359 62.014 . . RE. . . 31 31 248 3 VlmmmA ......... {IU. . . 328 125 1,004 1,488 LIPIDS: Fattyacids: Saturated,total ...... g . . . 5_4g 2.10 16.79 24.88 4:0 ......... g .28 1 .11 .86 1.28 6:0 ......... g .17 1 .06 .51 .76 8:0 ......... g .10 1 04 .30 .44 10:0 ......... g ,07 2 .03 .22 .33 12:0 ......... g .18 2 .07 .55 .82 1410 --------- K .78 2 .30 2.40 3.55 16:0 ......... g 2.40 2 92 7.33 10.87 18:0 ......... g . . . 1.2] 2 46 3.70 5.48 Monounsaturated,total. . . g . . . 2.43 93 7,43 11.01 16:1 ......... g . . . J4 2 05 .42 .62 18:1 ......... g . . . 2.1g 2 84 6.70 9.92 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . _ 34 .13 1.03 1.53 18:2 ......... g . . . _22 2 .08 .66 .98 18:3 ......... g . . . _12 1 .05 .37 .55 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg . 34 1 3 1 04 1 54 Phytosterols ........ mg. . . ,AMINO ACIDS: Tryptophan ........ g . . . _112 .043 .341 .506 Threonine ......... g . . . _357 .136 1.093 1.620 lsoleucine ......... g _ 479 . 183 1 . 464 2 .171 Leuclne .......... 8 - - - .775 .296 2.371 3.515 Lysine .......... E _ 627 . 240 1 . 920 2 . 846 Methionine ........ a . . . .198 .076 .607 .900 Cystlne .......... x - - . .073 .028 .224 .332 Phenylalanine ....... l . 382 .146 1 .168 1 . 732 Tyrosine ......... 8 _332 .146 1.168 1.732 Valine .......... g . . . .529 .202 1.620 2.401 Arginine .......... x . . . .286 .109 .876 1.299 Histldine .......... I! - .214 .082 .656 .973 Alanine ........... g . . . .273 .104 .835 1.237 Asparticacid ........ x . . . .600 _229 1.836 2.722 Glutamicacid ........ 8 . ~ ~ 1.656 .633 5.069 7.513 Glycine .......... x . ~ ~ .157 .064 .512 .759 Proline .......... g . . . _755 .293 2.345 3.475 Serine .......... 8 .430 .164 1. 316 1.951 AH-B-1 (1976) MILK, EVAPORATED, WHOLE, canned 1 Item No. 01-096 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: 0 Mean 1 standard error Number of “mm“ 1 f1 oz =31.5 g 1/2 c = 126 g A B C D E F G PROXIMATE: Water ........... g . . . 74.04 1 0.0846 15 23.32 93.29 335.84 F d ........ km! . . 134 42 169 610 °° ”my 11 , . . 562 177 709 2 ,551 Protein (NX 6.38) ..... g . . . 6.81 i .0331 55 2.14 8.58 30.89 Tomlnmd(nn ....... g . .. 7.56 i .0047 15 2.38 9.53 34.29 Carbohydrate, total ..... g . . . 10. 04 3.16 12 - 65 45- 54 Fiber ........... g . . . 0 0 0 0 Ash ........... g . 1.55 + .0227 5 .49 1.95 7.03 MINERALS: Calcium .......... mg. 261 i 8.98 39 82 329 1 .183 lron ........... mg. .19 i .011 59 .06 .24 .86 Magnesium ........ mg. 24 1 . 72 6 8 30 110 Phosphorus ........ mg. 202 i 8. 25 37 64 255 919 Potassium ......... mg . . . 303 ‘1'_ 8. 69 10 95 332 1 , 375 Sodium .......... mg. . . 106 i 3.36 10 33 133 480 Zinc ........... mg . . . . 77 i . 026 26 . 24 . 97 3 . 49 VITAMINS: Ascorbic acid ........ mg. . . 1.88 i .217 32 .59 2.37 8.53 Thiamin .......... mg. . . .047 i .0015 42 .015 .059 .213 Riboflavin ......... mg. . . . 316 i .0063 41 .100 .398 1.433 Niacin .......... mg. . . .194 + .0100 36 .061 .244 .380 Pantothenic acid ....... mg. . . . 638 I , 0322 5 . 201 . 804 2 . 894 Vitamin 86 ........ mg. . . .050 E .0023 21 . 016 . 063 . 227 Folacin .......... mtg . . 8 1 2 10 36 Vitamin B12 ........ mcg . . .163 i .0146 9 .051 .205 .739 . . 2 RE. . . 54 + 7.6 4 17 68 245 V'“'“'" A """" w. . . 243 f 11.4 29 77 305 1,102 LIPIDS: Fatty acids: _ Saturated, total ...... g . 4. 59 1 .45 5.78 20.82 4:0 ......... g . . 20 1 .06 .24 .88 a0 ......... g . .13 1 .04 .17 .61 8:0 ......... g . . 05 2 . 02 . 07 . 24 10:0 ......... g . .11 1 .017 11 .04 .14 .50 1230 --------- 5 ~ .16 + .015 12 .05 .20 .73 14:0 ......... g . .73 E .035 12 .23 .92 3.32 1530 --------- 8 - 2.03 + .0597 12 .64 2.56 9.20 18:0 ......... g . .92 T .027 12 .29 1.16 4.18 Monounsaturated, total. . . g . 2 _ 34 — . 74 2 . 94 10 . 59 16:1 ......... g . .16 + .012 12 .05 .20 .72 18:1 ......... g . 2.10 I .0490 12 .66 2.65 9.53 20:1 ......... g . _ 22:1 ......... g . Polyunsaturated, total . . . g . . 24 . 08 . 31 1 . 11 1&2 ......... g . .17 + .017 12 .05 .21 .76 18:3 ......... g . .08 I .06 2 .02 .10 .35 18:4 ......... g . _ 20:4 ......... g . 20:5 ......... g . 22:5 ......... g . 22:6 ......... g . Cholesterol ........ mg. 29 9 37 133 Phytosterols ........ mg . . . AMINO ACIDS: Tryptophan ........ g . . 096 .030 .121 .436 Threonine ......... g . 307 . 097 . 387 1 . 394 lsoleucine ......... g .412 .130 .519 1.859 Leucine .......... 8 . 667 . 210 .841 3.026 Lysine .......... x - . 540 .170 .681 2.450 Methionine ........ 8 .171 .054 .215 .775 Cystine .......... 8 . 063 . 020 . 079 - 286 Phenylalanine ....... 3 ~ , 329 . 104 .414 1 .491 TYTDSiM --------- 5 ~ .329 .104 .414 1.491 Valine .......... g . _ 455 .144 . 574 2 . 067 Arginine .......... g . .247 .073 _3]‘| 1.118 Histidine .......... s . .185 . 058 .233 .838 Alanine .......... Z . _ 235 . 074 . 295 1 - 065 Aspartic acid ........ 8 .517 -163 -55'I 2-343 Glutamic acid ........ g 1,425 .449 1.797 6.469 Glycine .......... 8 . 144 .045 . 182 .554 noune .......... x _550 .208 .831 2.992 Serine .......... 8 . 370 .117 . 467 1 - 580 ‘ Product contains added vitamin D so that each f1uid ounce contains 25 IU. Z Va1ues based on data for products without added vitamin A. Product with added vitamin A contains 125 IU per f1uid ounce. AH-8-1 (1976) MILK, EVAPORATED, SKIM, canned ‘ Item No. 01-097 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: 0 Mean 1 standard emu Number M ”W“ 1 fl 02 = 31.99 1/2 c = 128 g A B C D E F G PROXIMATE: Wamr ___________ g . __ 79.40 2 25.33 101.24 360.16 km: _ , 78 25 99 353 Foodenersv """" 121. _ _ 326 104 416 1,479 Protein (NX 6.38) ..... g . . . 7.55 1 0.0961 10 2.41 9.63 34.25 Total lipid (fat) ....... g . . . .20 i .018 10 .06 .26 .91 Carbohydrate, total ..... g . . . 11-35 3-62 14-47 51-48 Fiber ........... g . . . 0 0 0 0 Am ........... g . .. 1.50 1 .48 1.91 6.80 MINERALS: Cmdum .......... mg.. _ 290 i 14.1 10 92 369 1,313 Hon ........... nu. .. .29 1 .057 9 .09 .37 1.32 Magnesium ........ mg. . . 27 1 9 34 122 Phosphorus ........ mg. . . 195 i 9.95 9 62 248 884 Potassium ......... mg. . . 332 2 106 423 1:504 Sodium .......... mg. . . 115 2 37 147 522 ZMC ........... "q . .90 .29 1.15 4.08 VITAMINS: Ascorbicacid ........ mg. . . 1.24 i .127 9 .40 1.58 5.62 Thiamin .......... mg .045 i .0044 10 .014 .057 .204 Rmoflafin ......... "g .309 i .0146 10 .099 .394 1.402 thn .......... um .174 i .0082 10 .056 .222 .789 Pantothenic acid ....... mg . 738 2 . 235 . 941 3 . 348 Vitamin BG ........ mg . 055 1 .018 . 070 . 249 Folacin .......... mcg 9 1 3 11 39 Vitamin B12 ........ mtg . 239 1 .076 . 305 1 .084 . . 2 RE. 117 37 150 53 V'“’""‘ A ““““ w 392 125 500 1 .778 LIPIDS: Fatty acids: 3 Saturated, total ...... g . . . .121 .039 .155 .551 4: ......... g . . . .005 1 .002 .007 .023 $0 ......... g .004 1 .001 .005 .016 &0 --------- 8 .001 2 Trace .002 .006 1&0 ......... g .003 i .0005 11 .001 .004 .013 120 ......... g .004 i .0006 12 .001 .005 .019 1&0 ......... g .019 i .0020 12 .006 .025 .088 1&0 ......... g .054 i .0052 12 .017 .068 .243 1&0 ......... g .024 1 .0023 12 .008 .031 .111 Monounsaturated, total. . . g . . . .062 .020 .079 .280 l6fl ......... g . . . .004 1 .0005 12 .001 .005 .019 18H ......... x . . . .056 i .0052 12 .018 .071 .252 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . .006 .002 .008 .029 1&2 .......... g . .. .004 i .0006 12 .001 .006 .020 1&3 ......... g . . . .002 2 .001 .003 .009 18:4 ......... g . . . 20:4 ......... g . 20:5 ......... g . 22:5 ......... g . 22:5 ......... g . Cholesterol ........ mg. 4 1 5 16 Phytosterols ........ mg. . . AMINOACIDS: Tryptophan ........ g . . . .107 .034 .136 .483 Threonine ......... g . . . .341 .109 .435 1.546 lsoleucine ......... g . . . .457 .146 .582 2.072 Leucine .......... 3 ~ ~ - .740 .236 .943 3.355 Lysine .......... z . . . .599 .191 .763 2.716 MuMoMne ........ s . .. .189 .060 .241 .859 Cystine .......... 8 . . . _070 ,022 .089 .317 Phenylalanine ....... g . . . .364 .116 .465 1.653 TYnnme ......... 8 . -- .364 .116 .465 1.653 Vaflne .......... g . .. .505 .161 .644 2.292 Arginine .......... g - - - .273 .087 ~349 1-240 Histidine .......... 8 - - - .205 .055 .261 -929 Alanine .......... 8 ~ - . .260 .083 .332 1.131 Asparticacid ........ l . . . ..573 .183 .730 2.598 Glunmicacid ........ 3 ~ - - 1.581 .504 2.016 7-171 Glycine .......... E - - - .160 .051 .204 .725 Pmfine .......... g . . . .731 .233 .932 3.317 Serine .......... 8 . . . _411 .131 .524 1.863 1 If vitamin D is added, product contains 25 IU per fluid ounce. 2 Values based on addition of vitamin A to level of 125 IU per fluid ounce. 3 Values based on data for fat extracted from evaporated whole milk. Product without added vitamin A contains 8 IU per 100 g. AH-8-1 (1976) MILK, MALTED, NATURAL FLAVOR, powder Item No. 01-098 Nutrient: and units Amount in 100 grams, edible portion Amount in edible portion of oommon measures of food Amount in edible portion of 1 pound of food as purchased Approxlmeoe measure and weight Refuse: 0 ”m i ““1"" "'°' “:31st 3/ 4 02 or approx. 2 to 3 hp tsp = 21 g A B C E F G PROXIMATEZ Water ........... g . . . 2.58 i 0.155 11 0.54 11.70 kml . . 411 86 1,863 F°°d°"°'5Y """" u. . . 1,719 351 7,797 Protein (N X 6-25) ..... g . . . 13.07 1 .5083 5 2.74 59.29 Total lipid (fat) ....... g . . . 8. 47 i . 274 6 1. 78 38.42 Carbohydrate, total ..... g . . . 72 . 48 15 . 22 328. 77 Fiber ........... g . . . .60 .13 2.72 Ash ........... g . . . 3.40 + .0913 4 .71 15.42 MINERALS: — Calcium .......... mg. . . 266 i 19.4 5 56 1 .209 Iron ........... mg. . . .76 i .037 3 .16 3.45 Magnesium ........ mg. 93 2 20 422 Phosphorus ........ mg. . . 374 i 6 . 08 6 79 1 .698 Potassium ......... mg. . . 758 2 159 3 .436 Sodium .......... mg. . . 457 1 8. 33 3 96 2 .072 Zinc ........... mg. . . . 99 2 . 21 4.49 VITAMINS: Ascorbic acid ........ mg. . . 0 3 0 0 Thiamin .......... mg. . . .530 i .0670 4 .111 2.404 Rmoflawn ......... mg. . . .677 1 .126 3 .142 3.071 Niacin .......... mg. . . 5.100 2 1.071 23.134 Pantothenic acid ....... mg . . . ‘--- — — Vitamin B6 ........ mg . . . . 370 2 . 078 1. 678 Folacin .......... mag . . 46 2 10 208 Vitamin 1312 ........ mcg . . . 780 \ 2 .164 3. 538 Vitamin A ...... {RE . . 79 17 358 ' ' ' IU. . . 323 i 52.5 3 68 1.465 LIPIDS: Fatty acids: Saturated, total ...... g . . . 4 . 24 1 . 89 19 22 420 ......... g . . . -— — '— 620 ......... g — — — 8:0 ......... g —— —- ——- 10:0 ......... g — —— — 12:0 ......... g — — — 1410 ......... g — -— — 16:0 ......... g —— — — 18:0 ......... g —- — — Monounsaturated, total . . . g 2. 59 1 . 54 1 1 . 77 1621 ......... g ——- — — 18:1 ......... g —— — — 20:1 ......... g 22:1 ......... g Polyunsaturated, total . . . g . . . 1 . 22 1 . 26 5 . 52 1&2 ......... g .. , ——— -—— -—— 18:3 ......... g . . . — — —— 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . Cholesterol ........ mg . 20 1 4 88 Phytosterols ........ mg. . . AMINO ACIDS: Tryptophan ........ g . . . .140 .029 - 636 Threonine ......... g . . . . 335 . 070 1 . 518 Isoleucine ......... g , 39] . 082 1 . 774 Leucine .......... x . 749 .157 3. 396 Lysine .......... g . 356 .075 1.613 Methionine ........ 8 .180 . 038 .816 Cystine .......... g . 261 . 055 1 .186 Phenylalanine ....... g . 439 . 092 1 . 992 Tyrosine ......... K . 362 .076 1 .641 Valine .......... g . . . .445 . 094 2.020 Arginine .......... 8 . . . —— — — Histidine .......... Z . . . . 261 . 055 1 .186 Alanine .......... 8 - - - — —- — Aspartic acid ........ g - - - —-— — —— Glutamic acid ........ g ~ - - -— — — Glycine .......... Z - - - — — — Proline .......... g —— — — Serine .......... g — —- — ‘ Dashes denote 1ack of re1'lable data for a constituent believed to be present in measurable amount. AH-8-1 (1976) MILK, MALTED, NATURAL FLAVOR, beverage Item No. 01-099 Beverage is made by adding 3/4 oz or approximately 2 to 3 hp tsp of natura1-flavored ma1ted miik powder to 1 c of whoie mi1k. . . in edible rtion of Amount in edible portion of Amount in 100 grams, “I”. portion Ammn measure?“ food 1 pound of food Nutrients and units . _ A roxumete measure and weight 3.4"”; Munismndard error N:""':’°.:‘°' 1 C m'11ip p1u$ 3/4 02 0 powder = 265 g A B C D E F G PROXIMATE: Water ........... g . . . 3;.22 22.23 232.41 km] . . Food energy """"" kl. . . 373 989 1.692 Protein(NX6.38) ..... g . . . 4.07 10.78 18.46 Total lipid (fat) ....... g . . . 3.75 9.94 17.01 Carbohydrate,total ..... g . . . 10.03 26.58 45.50 Fiber ........... g . . . .05 .13 .23 Ash ........... g . .93 2.46 4.22 MINERALS: Calcium .......... mg. . . 131 347 595 Iron ........... mg. .11 . 29 . 50 Magnesium ........ mg. 20 52 90 Phosphorus ........ mg. 116 307 525 Potassium ......... mg. 200 529 905 Sodium .......... mg. 81 215 369 Zinc ........... mg. .43 1.14 1.95 VITAMINS: Ascorbic acid ........ mg. . 87 2 . 31 3 . 95 Thiamin .......... mg. . . .077 .204 .349 Riboflavin ......... mg. . . .203 .538 .921 Niacin .......... mg. .481 1.275 2.182 Pantothenic acid 1 ...... mg. . 289 .766 1 .311 Vitamin 36 ........ mg. . . .068 .180 .308 Folacin .......... meg . . 8 22 37 Vitamin B12 ........ mcg . . 391 9213.036 15$.774 . . RE. .. 35 “mm“ """"" {:u. . . 142 376 644 LIPIDS: Fattyacids: Saturated,total ...... g . . . 2.25 5.96 10.21 4:0 ......... g 2— — — 6:0 ......... g . — ——- — 8:0 ......... g — — —- 10:0 ......... g — — — 12:0 ......... g _ _ — 14:0 ......... g —— __ ._ 16:0 ......... g — —— —— 18:0 ......... g — _ _ Monounsaturated, total. . . g ‘| 09 2.90 4 96 16:1 ......... g . . . —— — — 18:1 ......... g . . . — — — 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . .2] 55 -96 18:2 ......... g . . . —— — 18:3 ......... g . . . — — — 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg . 1 4 37 64 Phytosterols ........ mg. . . AMINOACIDS: Trvptophan -------- g . 054 . 143 .244 Threonine ......... g . .153 ,433 , 74] lsoleucine ......... g _ 214 . 567 _ g7] Leucine .......... g . 356 . 944 1 . 516 Lysine .......... g . . . .269 .712 1.218 Methionine ........ 8 . . - .090 .239 .410 Cystine .......... g . . . .049 _129 .22] Phenylalanine ....... g . . . .181 _479 .320 Tyrosine ...... >. . . g . . . _175 .464 .794 Valine- .......... g . . . .238 _530 1_079 Arginine .......... g . . . _ _ _ Histidine .......... 5 ~ ~ - ,‘103 .272 .465 Alanine .......... 8 - - - —— — — Aspartic acid ........ 8 - - - — — — Glutamicacid ........ B - - - — — -— Glycine .......... 8 - - - — — -—- ‘Proline .......... 3 - - - — — —— Serine .......... 8 - . - — — ——~ ' Values based on amount contributed by who1e milk. 2 Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8—1 (1976) MILK, MALTED, CHOCOLATE FLAVOR, powder Item No. 01-100 Nutrient: and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Relueezo Number of "4”" ’- mm” '"°' samples 3/4 oz or approx. 2 A B c D to 3 hp tgp 21 g G PROXIMATE: Water ........... g . . . 2.00 2 0.42 9.07 Izcal . . 396 83 1 .794 F°°d°"°'SY ' ' ' '. ' ’ ‘ ' u. . . 1,655 348 7,509 Protein (NX 6.25) ..... g . . . 6.48 i 0.741 4 1.36 29.39 Total lipid (fat) ....... g . . . 4. 48 j; . 541 4 .94 20 . 32 Carbohydrate, total ..... g . 84. 89 17 . 83 385 . 06 Fiber ........... g . . . .40 .08 1 .81 Ash ........... g 2 . 1 5 2 . 45 9 . 75 MINERALS: Calcium .......... mg. 61 2 13 279 Iron ........... mg. 1.80 2 .38 8.16 Magnesium ........ mg. 71 2 15 322 Phosphorus ........ mg . 178 2 37 808 Potassium ......... mg . 618 1 130 2 ,805 Sodium .......... mg. 232 2 49 1,051 Zinc ........... mg. .89 2 .19 4.04 VITAMINS: Ascorbic acid ........ mg . . . 1 _ _ Thiamin .......... mg . . . . 200 1 . 042 . 907 Riboflavin ......... mg . . . . 180 2 . 038 . 816 Niacin .......... mg. . . 2.060 2 .433 9.344 Pantothenic acid ....... mg. . . — — -—— Vitamin 36 ........ mg, . . .130 2 . 027 . 590 Folacin .......... mcg . . 23 2 5 106 Vitamin B12 ........ meg . . . 220 2 . 046 . 998 . . RE. . . 23 5 104 mum". A ......... w. _ ‘ 94 2 20 426 LIPIDS: Fatty acids: Saturated, total ...... g . . . 2 16 1 . 45 9 78 4:0 ......... g . — — —- 6:0 ......... g . — —— —- 8:0 ......... g . — —-—— — 10:0 ......... g . — — — 12:0 ......... g . — — —-— 14:0 ......... g . —— — — 16:0 ......... g . — — — 18:0 ......... g . — — — Monounsaturated, total. . . g . 1 46 '| . 31 6. 61 16:1 ......... g . — —— ——- 18:1 ......... g . —— —— —— 20:1 ......... g . 22:1 ...... ' . . . g . Polyunsaturated, total . . . g . . 64 1 .14 2 92 18:2 ......... g . _ ——- — 18: 3 ......... g . —— — -— 18:4 ......... g . 20:4 ......... g . 20:5 ......... g . 22:5 ......... g . 22:6 ......... g . Cholesterol ........ mg . 5 1 1 24 Phytosterols ........ mg . . . AMINO ACIDS: Tryptophan ........ g . . 041 . 009 . 188 Threonine ......... g .175 _ 037 . 799 lsoleucine ......... g .187 - 039 ~ 847 Leucine .......... 8 - . 345 . 073 1 . 566 Lysine .......... g - .186 . 039 . 842 Methionine ........ 3 - . 082 . 017 . 372 Cystine .......... g - . 077 . 016 . 348 Phenylalanine ....... g . _ 245 , 052 1 .1 15 Tyrosine ......... g .166 .035 .752 Valine ' .......... 8 . 222 . 047 1. 006 Arginine .......... s —— —— — Histidine .......... K .121 . 025 . 550 Alanine .......... g . __ d. .— Aspartic acid ........ g . _ _ — Glutamic acid ........ 8' . __ _. —— Glycine .......... g . _ ._ — Proline .......... x . _ __ — 8 — __ _ Serine .......... ‘ Dashes denote 1ack of re1'lab1e data for a constituent be11'eved to be present in measurab1e amount. AH-8-1 (1976) MILK, MALTED, CHOCOLATE FLAVOR, mm Item No. 01-101 Beverage is made by adding 3/4 02 or approximately 2 to 3 hp tsp of choco1ate-f1avored malted milk powder to 1 c of who1e milk. . . . Amount in edible portion of Amount in edible portion of . . Amount In 100 gram, edible portion common mum of food 1 pound of food Nutrient: and umts _ Number of Appmxlmm mam Indwolght 3.1“”:0 Munimndud mos ”up”. 1 c m'i'lk p‘lus 3/4 oz powder = 265 g A B C D E F G PROXIMATE: Water ........... g . . . 81.18 215.13 368.23 ' kcal . . 88 233 399 F°°den°'8Y' ' ‘ j ' ' ' ‘ u. . . 368 975 1.669 Proteln(NX 6.36) ..... g . . . 3.54 9.38 16.06 Total lipid (fa!) ....... g . . . 3.43 9.09 15.56 Carbohydrate, total ..... g . . . 11.02 29.20 49.99 Fiber ........... g . . . .03 .08 .14 Ash ........... g . . . .83 2.20 3.76 MINERALS: Calcium .......... mg. . . 115 304 521 Iron ........... mg. . . .19 .50 .86 Magnesium ........ mg. . . 18 48 82 Phosphorus ........ mg. . . 100 265 454 Potassium ......... mg. . . 188 500 855 Sodium .......... mg. . . 64 168 288 Zinc ........... mg. . . .42 1.11 1.90 VITAMINS: Ascorbicacid1 ....... mg. . . .87 2.31 3.95 Thiamin .......... mg. . . .051 .135 .231 Riboflavin. . . ., ..... mg. . . .161 .427 .730 Niacin .......... mg. . . .261 .692 1.184 Pantothenicacid1 ...... mg. . . .289 .755 1.311 Vitamin B6 ........ mg. . . .049 .130 .222 Folacin .......... mag . . 6 17 29 Vitamin B12 ........ mtg . . .346 .917 1.569 . . RE. . . 3o 80 136 “mm“ """"" w. . . 123 326 558 LIPIDS: Fatty acids: Saturated, total ...... g . . . 2.08 5 53 9 46 4: ......... g . . . 2_ — — 6:0 ......... g — —— — 8:0 ......... g _ —— — 10:0 ......... g _ _. _. 12:0 ......... g _ _ _ 14:0 ......... g _ —— — 16:0 ......... g —— — — 18:0 ......... g — — -—— Monounsaturated, total. . . g 1.00 2 66 4.55 16:1 ......... g ._ _ _ 18:1 ......... g __ __ __ 20:1 ......... g 22:1 ......... g Polyunsaturated, total . . . g _]6 .44 .75 18:2 ......... g . . . _ —- —— 18:3 ......... g . . . _ —— ~— 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . 13 34 58 Phytosterols ........ mg. . . AMINOACIDS: Tryptophan ........ g . . . .014 _038 .066 Threonine ......... g . . . .047 _‘|24 .212 Isoleucine ......... g _ 051 _ 1 52 _ 278 Leucinei .......... K - - - .100 .265 -454 Lysine .......... K . 079 . 209 . 359 Methionine ........ g , 026 , 068 . 116 Cystine .......... K . 011 . 028 - 043 Phenylalanine ....... g . . _051 _]35 .232 Tyrosine ......... g . . . .050 .13] _225 Valine' .......... z . . . .071 .187 _321 Arginine .......... 8 - - . _ —— — Histidine .......... x - - - .028 ,075 .129 Alanine . . .. ....... 8 _. — -——- Asparticacid ........ 8 - - _ _ __ Glutamicacid ........ g . . . _ _ _ Glycine .......... s . . . __ _ _.. Proline .......... 8 . . . _ __ _ Serine .......... 8 _ — — ‘ Values based on amount contributed by whoie mi1k. 2 Dashes denote lack of re1'lab1e data for a constituent believed to be present in measurab1e amount. AH-8-1 (1976) MILK, CHOCOLATE, WHOLE, fluid 1 Item No. 01-102 Nutrient: md units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate men-re and weight Refuu: 0 Mean 1 mend-rd error Number °f “'"P'" 1 c = 250 g 1 qt = 1,000 g A B C D E F G PROXIMATE: Water ........... g . . . 82.30 1 0.2314 8 205.75 823.00 373.31 km! . . 83 208 833 378 “WWW , {1.1. . . 349 872 3,488 1,582 P101131" (NX 6.38) ----- K - - . 3.17 1 .0406 11 7 92 31.70 14.38 TOW “13111030 ~~~~~~~ 8 - - ~ 3.39 i .0366 10 8.48 33.90 15.38 Carbohydrate, total ..... g . . . 10.34 25.85 103.40 46.90 Fiber. . . . . . ..... g . . . .06 .15 .60 .27 Ash ........... g . . . .80 2 00 8.00 3.63 MINERALS: 0110““ ---------- "'8 112 _ 3.99 8 280 1 .121 508 Iron ........... mg .24 .60 2.40 1.09 Magnesium ........ mg 13 + . 62 5 33 130 59 Phosphorus ........ mg. . . 100 I 5. 38 5 251 1 ,005 456 Potassium ......... mg. . . 157 T 7.48 5 417 1.669 757 Sodium .......... mg. . . 60 E 5.2 5 149 596 270 Zinc ........... mg. . . .41 + .022 5 1 02 4.10 1.86 VITAMINS: _ Ascorbicacid ........ mg. . . .91 2 28 9.10 4~13 Thiamin .......... mg. . . .037 .092 .370 .168 Riboflavin ......... mg. . . .162 .405 1.620 .735 Niacin .......... mg. . . .125 .313 1.250 .567 Pantothenic acid ....... mg. . . .295 .738 2.950 1.338 Vitamin Be ........ mg. . . .040 .100 .400 .181 Folacin .......... mcg . . 5 12 47 21 Vitamian ........ mtg . . .334 .835 3.340 1.515 . . _ _ _ RE. . . 29 72 290 132 “mm" m. . . 121 302 1.210 549 LIPIDS: Fattyacids: Saturated, total ...... g 2_‘|0 5.26 21.04 9.54 4:0 ......... g _‘|0 .25 1.01 .46 6:0 ......... g .06 .15 .60 .27 &0 ......... g .04 .09 .35 .16 100 ......... g .08 .20 .78 .36 12:0 ......... g .09 .22 .88 .40 14:0 ......... g _32 .79 3.15 1.43 1&0 ......... E .89 2.22 8.89 4.03 180 ......... g .47 1.16 4.66 2.11 Monounsaturated, total. . . 5 . 99 2 . 48 9 . 90 4. 49 16:1 ......... x .07 .18 .71 .32 18:1 ......... g .87 2.18 8.72 3.96 20:1 ......... g , 22:1 ......... g . Polyunsaturated, total . . . g _]2 .31 1.24 .56 18:2 ......... g .08 .20 .78 .36 18:3 ......... g .05 12 .46 .21 18:4 ......... g 2024 ......... g 20:5 ......... g 22:5 ......... g 22:6 ......... g . . . Cholesterol ........ mg. . . 12 30 122 55 Phytoslerols ........ mg. . . AMINOACIDS: Tryptophan ........ g . . . .045 ~112 “147 '203 Threonine ......... g . . . .143 .358 1.431 -649 lsoleucine ......... g . . . .192 .479 1.918 ~370 Leucine .......... 5 ~ - - .311 .776 3.105 1.409 Lysine .......... g . . . .251 .629 2.514 1.140 Methionine ........ g . . . .079 .199 .795 .351 Cystine .......... E ~ - - .029 .073 .293 -133 Phenylalanine ....... K - - - .153 .383 1.530 -694 Tyrosine ......... B . . . .153 .383 1.530 .694 Valine' .......... 8 . . . .212 .530 2.122 .952 Arginine .......... g . . . .115 .287 1.148 .521 Hkfidm: .......... g . . . .086 .215 .860 .390 Alanine .......... K . . . .109 .273 1.093 -496 Asparticacid ........ 8 . - - .240 .601 2.405 1-091 Glutamic acid ........ K - - - .664 1.660 6.638 3-011 Glycine .......... 8 - - - .067 .168 .671 .304, Proline .......... 8 . . . .307 .768 3.071 1.393 Serine .......... 8 . . . .172 .431 1.724 -782 1 If vitamin D 'is added , each quart contains 400 IU. AH-8-1 (1976) ‘MILK, CHOCOLATE, LOWFAT, 2% fat, fluid 1 Item No. 01.103 . . . Amount in edible portion of Amount in edible portion of Nun-19m. Ind uni“ Amount In 100 grams, edible portion Awmnrmtumum °:f°‘?dm 1 pound of food as purchased ox measure an we: - Mean 1 standard error N:m'|:s°f W 9 Reiuu. 0 1 c = 250 g 1 qt = 1.000 g A B C D E F G PROXIMATE: Water ........... g . . . 83.58 20835 835-80 379-12 [ml , , 72 179 715 324 F°°d "WY """" 1 u . . . 299 748 2,994 1 .358 Protein (NX 6.38) ..... g . . . 3.21 832 32-10 14-56 Toulfimd(fifl ....... g . . . 2.00 : 0.0084 94 5.00 20.00 9.07 Carbohydrate, total ..... g . . . 10. 40 26 . 00 104 . 00 47 .17 Fiber ........... g . . . .06 .15 -60 -27 Ash ........... g . . . .81 2.02 8.10 3.67 MINERALS: Cadum .......... nu. .. 114 284 1,136 515 Iron ........... mg. . . .24 .60 2.40 1.09 Manamm ........ ng.. . 13 33 132 60 Phosphorus ........ mg. . . 102 254 1 ,017 461 Potassium ......... mg. . . 169 422 1 ,688 766 Sodium .......... mg. . . 60 150 602 273 Zinc ........... mg. . . .41 1.02 4.10 1.86 VITAMINS: Ascorbic acid ........ mg. . . .92 2.30 9.20 4.17 Thiamin .......... mg. . . .037 .092 .370 .168 Rhoflafin ......... nu. . . .164 .410 1.640 .744 thn .......... nu. .. .126 .315 1.260 .572 Pantothenic acid ....... mg . . . . 299 . 748 2 . 990 1 . 356 Vitamin B6 ........ mg. . . .041 .102 .410 .186 Folacin .......... mcg . . 5 12 48 22 Vitamin B12 ........ mag . . . 339 .847 3. 390 1. 538 . . 2 RE. . . 57 142 570 259 Vitamm A -------- ,U‘. _ . 200 500 2 .000 907 LIPIDS: Fatty acids: Saturated, total ...... g . . . 1.24 3.10 12.38 5.62 4:0 ......... g . . . .06 .14 .56 .26 &0 ......... g . .. .03 .08 .33 .15 8.0 ......... g .02 ,05 .19 .09 1o 0 ......... g .04 .11 .44 .20 120 ......... g .05 .12 .49 .22 14.0 ......... g ,13 .44 1.75 .80 160 ......... g .52 1.31 5.24 2.38 18.0 ......... g . . . .30 .74 2.97 1.35 Monounsaturated, total. . . g . . . . 59 1 .47 5.88 2- 57 1&1 ......... g . .. .04 .10 .40 .18 18H ......... g . . . .52 1.31 5.23 2.37 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . .07 .18 .72 .33 1&2 ......... g . .. .05 .12 .47 .21 18:3 ......... g . . . .03 .06 .26 .12 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 2225 ......... g 22:6 ......... g . . . Cholesterol ........ mg. . . 7 17 68 31 Phytosterols ........ mg. . . AMINO ACIDS: Tryptophan ........ g . . . .045 .113 .453 105 Threonine ......... g . - - . 145 . 362 1 . 449 . 657 lsoleuclne ......... g . . . _194 .486 1 . 942 -881 Leucine .......... 8 ~ - - . 314 .786 3.145 1.426 Lynne .......... l - ~ - .255 .636 2.546 1.155 Methionine ........ g 4 ~ - . 081 . 201 . 805 . 365 Cystine .......... x . - . .030 .074 .297 .135 Phenylalanine ....... 3 ~ - . .155 .387 1.550 .703 Tyrosine ......... 8 . - - .155 .387 1.550 -703 Valine .......... x - ~ - .215 .537 2.148 .975 Nynme .......... g . .. .116 .291 1.162 .527 Histidine .......... g . . . , 037 .218 .870 .395 Alanine .......... g . . . _]n ,277 1,107 ,502 Aspartic acid ........ g . . . 144 .509 2_435 1,105 Glutamic acid ........ g . . . , 572 1.680 6.722 3.049 Glycine .......... 8 . . . _ 058 .170 . 679 . 308. Proline .......... x . . . _3'” .777 3.109 1,410 Serine .......... g . . . , 175 .436 1.746 .792 1 If vitamin D is added. each quart contains 400 w. 2 Values based on addition of vitamin A to 1eve1 of 2,000 IU per quart. AH-8-1 (1976) MILK, CHOCOLATE, LOWFAT, 1% fat, fluid 1 Item No. 01-104 . . . Amount in edible portion of Amount in edible portion of "WW“: and unit. Amount in 100 grams, edible portion A°°"‘":°“:‘°“"m :21“: 1 poung of food as purchased Nu mber of pprox me mum I we a t yum”; Meanimnderd one! simple: 1 c = 250 g 1 qt = 1,000 g A B C D E F G PROXIMATE: Waur ........... g .. . 84.50 211.25 843.00 383.29 km! .. 63 158 63 286 PM ”my 1.] . . . 264 659 2,638 1 .196 P10181110“ X 6.38) ----- x - - - 3.24' 8.10 32.40 14.70 Toulfimd(fi0 ....... g . .. 1.00 2.50 10.00 4.54 Carbohydrate, total ..... g . . . 10. 44 26.10 104 .40 47. 36 Fiber ........... g . . . .06 .15 .60 .27 Aw ........... g . .. .82 2.05 8.20 3.72 MINERALS: Cmdum .......... mg.. . 115 287 1,147 520 Iron ........... mg. . . .24 .60 2.40 1 09 Magnesium ........ mg. . . 13 33 133 60 Phosphorus ........ mg. . . 103 256 1 .026 46,5 Potassium ......... mg. . . 170 426 1 .702 772 Sodium .......... mg. . . 61 152 607 275 Zinc ........... mg. . . .41 1.02 4.10 1.86 VITAMINS: Ascorbic acid ........ mg . . . . 93 2 . 32 9 . 30 4 . 22 Thiamin .......... mg. . . . 038 . 095 .380 .172 RwoflaWn ......... nu. .. .166 .415 1.660 .753 Niacin .......... mg. . . .127 .317 1.270 . 57.6 Pantothenic acid ....... mg. . . . 302 .755 3.020 1 .370 Vitamin 36 ........ mg. . . ,041 .102 .410 .186 Folacin .......... mcg . . 5 12 48 22 Vitamin 312 ........ mtg . . .342 .855 3.420 2 1.551 . . 2 RE.. . 59 148 590 68 V'“'“'" A ' ‘ ' w. . . 200 500 2,000 907 LIPIDS: Fatty acids: Saturated, total ...... g . . . _52 1.54 6.16 2.79 4:0 ......... g . . . _ 02 . 06 . 24 . 11 6 o ......... g .01 .04 .14 .06 8 0 ......... g .01 .02 .08 .04 10.0 ......... g .02 .05 .19 .08 110 ......... g .02 .05 .21 .09 140 ......... g .03 .19 .75 .34 160 ......... g . .. .26 .65 2.61 1.18 18:0 ......... g . . . .13 .44 1.76 .80 Monounsaturated, total. . . g . . . _ 30 .75 3.00 1 . 36 16:1 ......... g . . . _02 .04 .18 .08 18:1 ......... g . . . _27 .68 2.71 1.23 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . _ 04 . 09 . 35 . 16 1&2 ......... g . .. _02 .06 .24 .11 18:3 ......... g . . . .0] .03 .11 .05 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 3 7 29 13 Phytosterols ........ mg. . . AMINO ACIDS: Tryptoohan ........ g . . . . 045 .114 .457 . 207 Threon1ne ......... g . . . .146 . 366 1 . 463 . 663 lsoleucme ......... g . . . .196 .490 1 . 960 .889 Leucine .......... Z - - - _ 317 .793 3.174 1.440 Lynne . .......... g . - . .257 .642 2.570 1.166 Methionine ........ 8 - - - .081 .203 .813 . 369 Cynme .......... g . ~. .030 .075 .300 -136 Phenylalanine ....... g - . . .155 . 391 1 .564 . 709 Tyrosine ......... g . . . .156 .391 1 .564 .709 Valine - .......... g . . . £17 _542 2.168 .984 Arginine .......... 3 ~ - ~ .117 .293 1.173 .532 Histldlne .......... x . - - .088 .220 .879 .399 Alanine .......... g - - - .112 .279 1.117 .507 Aspartic acid ........ 8 . - - . 246 _ 514 2 . 458 1.115 Glutamir. acid ........ g - - . .678 1.696 6.785 3.078 Glyeine .......... g - ' ' .069 .171 .686 .311 Proiine .......... l - - - _314 .785 3.138 1.424 Serlne .......... 8 - ~ - .175 .441 1.762 .799 1 If vitamin D is added, each quart contains 400 IU. 2 Va1ues based on addition of vitamin A to 1eve1 of 2,000 IU per quart. AH—8-1 (1976) MILK, CHOCOLATE BEVERAGE, HOT COCOA, homemade Item No. 01-105 Product is homemade beverage prepared with whoie m1'1k.1 . . . Amount in edible portion of Amount in edible portion of [\nupuntin 100 grenu,edflde pornon . . common measures of food 1 pound of food Nutrlonts md mm M her ' Approxinme mnwnendweigln Refuuzo Mean 1: mndud error :Tnpleto 1 c = 250 g A B C D E F G PROXIMATE: Wamr ........... g . .. 81.62 204.05 370.23 km! . . 87 218 396 F°°“°"°'EY """" {1.1. . . 365 913 1,657 m..m(~x5.38) ..... g . . . 3.64 9.10 16.51 TomlHMd(fifl ....... g . . . 3.62 9.05 16.42 Carbohydrate,total ..... g . . . 10.31 25.78 46.77 Fiber ........... g . . . .08 .20 .36 Am ........... g . . . .81 2.02 3.67 MINERALS: Calcium .......... mg. . . 119 298 541 Iron ........... mg. . . .31 -78 1-41 Magnesium ........ mg. . . 22 56 101 Phosphorus ........ mg. . . 108 270 490 Potassium ......... mg. . . 192 480 870 Sodium .......... mg. . . 49 123 223 Zinc ........... mg. . . .49 1.22 2.22 VITAMINS Ascorbicacid ........ mg. . . .96 2.40 4.36 Thiamin .......... mg. . . .041 .102 .185 Riboflavin ......... mg. . . .174 .435 .789 Niacin .......... mg. . . .146 .355 .662 Pantothenicacid ....... mg. . . .323 .808 1.465 Vitamin 36 ........ mg. . . .043 .107 .195 Folacin .......... mtg . . 5 12 22 Vitamin B12 ........ mtg . . .348 .870 1 1.579 . . RE. . . 34 85 54 V"‘"""A- """"" iw. . . 127 318 576 LIPIDS: Fattyacids: Saturated, total ...... g . . . 2.24 5.61 10.18 4:0 ......... g . .. .11 .26 .48 60 ......... g .06 .16 28 80 ......... g .04 .09 15 100 ......... g .08 .20 37 110 ......... g .09 .23 42 140 ......... g .33 .82 1 49 100 ......... g 95 2.37 4 30 1&0 ......... g . . . .52 1.29 2 34 Monounsaturated, total. . . g . . . 1,06 2.65 4-81 16fl ......... g . . . .07 .18 .34 18H ......... g . . . .94 2.34 4.25 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total , . . g . . . .13 .33 -60 1&2 ......... g . . . .08 .21 .38 18:3 ......... g . . . .05 .12 -22 18:4 ......... g . . . 20:4 ......... g . . . 2025 ......... g . . . 22:5 ......... g . . . 2226 ......... g . . . Cholesterol ........ mg. . . 13 33 60 Phytosterols ........ mg. . . AMINOACIDS: Tryptophan ........ x . . - .051 .128 .233 Threonine ......... g . . . ,164 .411 .745 lsoleucine ......... g . . . ,220 .551 -999 Leucine .......... 8 - - - .357 .891 1-617 Lysine .......... E - - : .289 .722 1-309 Mnhmnme ........ g . .. .091 .228 .414 Cystine .......... g - - - .034 .084 .153 Phenylalanine ....... g . . . .176 .439 .797 Tyrosine ......... g . . . .176 .439 .797 Valine‘ .......... g . . . .244 _509 1.105 Arginine .......... 8 . - - .132 .329 -598 Hkfidm: .......... x . - . .099 .247 .448 Alanine .......... 8 - - - .126 .314 .569 Asparticacid ........ 8 - - . .276 .690 1-253 Gmumkadd ........ g . .- .752 1.906 3.457 Glycine .......... g - . - .077 .193 -349 Proline .......... g . . . .353 .881 1.599 Serine .......... g . . . .198 .495 .898 ‘ For information on ingredients used, see"Procedures for Caicuiating Nutritive Vaiues of Home-Prepared Foods;‘U.S. Dept. Agr. ARS 62-13, 1966. AH-8—1 (1976) MILK, GOAT, whole, fluid lm No. 01-1“ Nutrients aid uniu Amount in 100 grams, edible portion Amount in edible portion of common measures of food Approximate measure and weight Amount in edible portion of 1 pound of food as maimed Refuae: O nor Numhetof Mimmm '"M'" 1c=244g 1qt=976g A B C D E F G PROXIMATE: Water ........... g . . . 87.03 1 0.1460 196 212.35 849.41 394.77 km! . . 69 168 672 312 “New” """" 1.]. , . 288 703 2.811 1,306 Protein (NX 6.38) ..... g . . . 3.56 1 .0325 132 8.69 34.75 16.15 Total lipid (fat) ....... g . . . 4.14 i .0528 269 10.10 40.41 18.78 Carbohydrate,total ..... g . . . 4.45 10.86 43.43 20.18 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . .82 1 .0020 229 2.00 8.00 3.72 MINERALS: Calcium .......... mg. . . 134 1 1.67 94 326 1.303 606 Iron ........... mg . . .05 1 .004 23 .12 .49 .23 Magnesium ........ mg 14 1 1 . 2 63 34 136 63 Phosphorus ........ mg 1 1 1 1 2 . 05 60 270 1 .080 502 Potassium ......... mg 204 1 7 . 14 96 499 1 , 995 927 Sodium .......... mg 50 1 1 . 5 68 122 486 226 Zinc ........... mg .30 1 .73 2.93 1.36 VITAMINS: Ascorbicacid ........ mg. . . 1.29 1 .108. 57 3.15 12.59 5.85 Thiamin .......... mg. . . .048 1 .0054 22 .117 .468 .218 Riboflavin ......... mg. . . .138 + .0084 61 .337 1.347 .626 Niacin .......... mg. . . .277 1 .0116 21 .676 2.704 1.256 Pantothenicacid ....... mg. . . .310 1 .0233 23 .756 3.026 1.406 Vitamin B5 ........ mg. . . .046 3 .112 .449 .209 Folacin .......... mtg . . 1 18 6 3 Vitamin an ........ mtg . . .065 + 0051 45 .159 .634 .295 VitaminA ....... RE. . . 56 137 547 254 ' ‘ IU. . . 185 ' 5 451 1.806 839 LIPIDS: Fattyacids: Saiurated,total ...... g . . . 2.67 6.51 26.03 12-10 4:0 ......... g . . . .13 + .0098 14 .31 1.25 .58 6:0 ......... g .09 '47 .007 14 .23 .91 .42 8:0 ......... g .10 1 .0088 15 .23 .94 .44 10:0 ......... g .26 T .031 15 .63 2.53 1.18 12:0 ......... g .12 '+' .012 15 .30 1.21 .56 14:0 ......... g .32 71: .020 17 .79 3.17 1.47 16:0 ......... g .91 I .043 17 2.22 8.90 4.13 1310 --------- 8 .44 T .037 17 1.08 4.30 2.00 Monounsaturated, total. . . g 1.11 — 2.71 10.83 5.03 16:1 ......... g .08 + .01 7 .20 .80 .37 1351 --------- I .98 1 .047 17 2.38 9.54 4.43 20:1 ......... g 22:1 ......... g Polyunsaturated, total . . . g .15 .36 1.45 .57 18:2 ......... g .11 i .0080 13 .26 1.06 .49 18:3 ......... g .04 i .008 10 _1o .39 .18 18:4 ......... g -- 20:4 ......... g 3 20:5 ......... g 22:5 ......... g 22:6 ......... g . . . Cholesterol ........ mg. . . 11 + .80 36 28 111 52 Phytosterols ........ mg. . . _ AMINOACIDS: Tryptophan ........ g . . . .044 .106 .425 .197 Threonine ......... g . . . .163 .398 1.590 .739 lsoleucine ......... g . . . _207 .505 2.020 .939 Leucine .......... g . - - .314 .765 3.061 1.422 Lysine .......... g . . . .290 .708 2.832 1.316 Methionine ........ s . . . .080 .196 .784 -364 Cystine .......... g . - . .045 .113 .452 .210 Phenylalanine ....... g . . . .155 .377 1.509 .701 Tyrosine ......... g . . . .179 .437 1.748 .812 Valine- .......... g . . . .240 .585 2.342 1.088 Arginine .......... g . . . .119 .291 1.165 .542 Histidine .......... g . . . .039 .218 .871 .405 Alanine .......... g - - . .118 .287 1.149 ~534 Asparticacid ........ g . . . .210 .512 2.048 .952 Glutamicacid'. ....... g . . . _625 1.523 6.110 2.840 Glycine .......... g . . . .050 .123 .490 .228 Proiine .......... g . . . _353 .899 3.594 1.670 Serine .......... z .181 .441 1 .765 .820 AH-8-1 (1976) MILK, HUMAN, whole, mature, fluid hem No. 01-107 Nutrients md units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food Approximate W" and weight Refuse: 0 Number f M""1‘""‘"""°' samples" 1 f1 oz = 30.8 g 1 c = 246 g A B c D E F G PROXIMATE: Water ----------- 3 ~ ~ - 87.50 + 0.0430 616 26.95 215.25 396.90 ..... ‘._ _ km: .. 21 171 316 F°°d°"°“V I41. . . 2;? 90 716 1,321 Pr°tein(NX5.38) ----- s - - - 1.03 + .0184 591 32 2.53 4.67 Toulfimd(fifi ------- s - - - 4.38 1‘ .0479 415 1.35 10.78 19.87 Carbohydrate,total ..... g . . . 6.89 " 2_12 15,95 31,25 Fiber ........... g . . . 0 0 0 0 A5“ ----------- 3 ' - - .20 + .0009 396 .06 .49 .91 MINERALS: _ Calcium .......... mg. . . 32 + _25 755 10 79 146 hon ........... nu. . . .03 1' .002 277 .01 .-07 .14 Magnesium ........ mg. . . 3 I _04 303 1 8 15 Phosphorus ........ mg. . . 14 I .095 532 4 34 62 Potassium ......... mg. . . 51 I .61 172 16 126 232 Sodium .......... mg. . . 17 I _25 342 5 42 77 Zinc ........... mg. . . .17 I .0057 281 .05 _42 _77 VITAMINS: _ Ascmbicacm -------- ’"3' ~ - 5.00 + .118 233 1.54 12.30 22.68 Thiamin ---------- "'49 - - .014 1 .0001 279 .004 .034 .064 RibOIIBVi" ---------- "‘3' ' - .036 I .0006 275 .011 .089 .163 ”lad" ---------- m3~ - - .177 I .0029 271 .055 .435 .803 Pantothenicacid ....... mg. . . .223 I .0031 415 .069 _549 1.012 Vitamin 35 ........ mg. . . .0” I _0007 88 _003 .027 ,050 Folacin .......... mcg . . 5 I .3 7 2 13 24 Vitamian ------- :23 - ' .045 _ 32 .014 .111 .204 v' ‘nA ......... ‘ ‘ ' 64 309 20 157 290 “am' I’”- - - 241 309 74 593 1,093 LIPIDS: Fattyacids: Saturated, total ...... g . . . 2.01 52 4_g4 9312 4: ......... g . . 6:0 ......... g 8:0 ......... g 1010 --------- x .06 + .006 16 .02 .16 .29 12:0 ......... g .25 I .023 18 .08 .63 1.16 14:0 --------- B .32 I .019 20 .10 .79 1.45 16:0 ......... g .92 I .023 20 .28 2.26 4.17 18:0 ......... g . . . .29 7 .018 20 .09 .72 1.33 Monounsaturated, total. . . g . . - 1.66 _ .51 4.08 7.52 16:1 ......... g . . . .13 + .012 17 .04 .32 .59 1311 --------- 8 . . - 1.48 I .0372 20 .45 3.63 6.69 20:1 ......... g . . . .04 E .003 12 01 .09 .18 22:1 ......... g . . . Trace Polyunsaturated, total . . . g . . . .50 .15 1.22 2.26 18:2 ......... g . . . .37 + .030 20 .12 .33 1.70 18:3 ......... g . . . .05 E .01 15 .02 .13 .24 18:4 ......... g . . . 20:4 ......... g . . . .03 i .004 14 01 .06 .12 20:5 ......... g . . . Trace 22:5 ......... g . . . Trace 22:6 ......... g . . . Trace Cholesterol ........ mg. . . _ .37 54 4 34 63 Phytosterols ........ mg. . . AMINOACIDS: Tryptophan ........ g . . . .017 .005 .041 .076 Threonine ......... g . . . .046 .014 .112 .207 lsoleucine ......... g . 056 . 017 .137 . 253 Leucine' .......... 3 - - . .095 .029 .233 -429 Lysine .......... g - - ~ .068 .021 .168 .309 Methionine ........ g - . . .021 .006 .052 .095 Cystine .......... 8 - . . .019 .006 .047 .085 Phenylalanine ....... g . . . .046 .014 .113 .209 Tyrosine ......... g . . . .053 .015 .129 .239 Valine' .......... g . . . .053 .019 .156 .287 Arginine .......... x . . . .043 .013 .105 .194 Histidine .......... z . . . .023 .007 .057 .105 Alanine .......... g . . .035 .011 .089 .165 Asparticacid ........ E > - ~ .082 .025 .201 -371 Glutarnicacid ........ g . . . .168 .052 .414 .764 Glycine .......... g - - . .026 .008 .064 .119 Proline .......... s . . . .032 .025 .203 .374 Serine .......... Z - - - .043 .013 .107 .197 AH-8-1 (1976) MILK, INDIAN BUFFALO, whole, fluid Item No. 01-108 Nutrient: and unit: Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approxime meelne end weight ammo Mean 1 mud-rd error Number °' "'"""' 1c=244g 1qt=9769 A B C D E F G PROXIMATE: Water ........... kg i . . 83.39 1 0.5462 8 203.47 813.89 378.26 ........ w - - 97 236 943 438 F°°‘°"°"Y . u. . . 404 987 3,947 1,834 Proteinmx 6.38) ----- x - . . 3.75 1 .0566 96 9.15 36.60 17.01 TotaHipiwat) ....... x . . . 6.89 1 .130 113 16.81 67.25 31.25 Carbohydrate.qu ..... a - - - 5.18 12.64 50.56 23.50 Fiber ...... ~ ..... g . . . 0 0 0 0 Ash ........... g . . . .79 1 .0099 97 1.93 7.71 3.58 MINERALS: \ Calcium .......... mg. . . 169 1 1.90 164 412 1.649 767 Iron -. .......... ms. - - .12 1 .016 10 .29 1.17 .54 Manes-um ........ mx- - - 31 1 1.4 110 76 304 141 Phosphorus -------- mz- - - 117 1 1.58 113 286 1,146 533 Poesswm --------- mx- - - 178 1 3.02 101 434 1,734 806 Sgdnum .......... mz- . - 52 1 1.6 101 127 509 237 ch ........... mg. . . _22 1 _54 2_]5 1,00 VITAMINS: Asgartgicacid ........ mg. . . 2.25 1 .627 3 5.49 21.96 10.21 Tnnamm. .......... mg. . . .052 1 .0051 14 .127 .508 .236 Rgbqflavm --------- ms- - - 135 + .0074 26 .329 1.318 .612 Niacm .. . .' ....... "13.. . . 091 1 _0058 4 .222 _833 _4]3 Pantofihemcacvd ------- "'4. ~ - .192 1 .0318 12 .468 1.874 .871 Vitam1n36 ........ mg. . . _023 2 .056 _224 _104 Folacin .......... mg . . 6 1 14 55 25 Vin-441mm -------- m - - .363 + .0318 4 .886 3.543 1.647 VitaminA ......... RE- - - 53 129 517 240 'U- - - 178 + 9.42 32 434 1.737 807 LIPIDS: " Fattyacids: Saturated,total ...... g . . . 4.60 ”.22 4437 20_35 4=° --------- x .28 1 .012 23 .67 2.69 1.25 610 --------- 8 .15 1 .0078 23 .37 1.50 .70 N --------- 8 .07 1 .004 24 .17 .70 .32 ‘°=° --------- 8 .14 1 .0072 24 .34 1.37 .64 ”=0 --------- x .17 1 .0083 24 .41 1.63 .76 ”=0 --------- 8 .70 1 .022 24 1.72 6.86 3.19 “=0 --------- I - - - 2.00 1 .0567 24 4.88 19.51 9.07 "310 --------- 8 - - - .68 + .031 24 1.66 6.66 3.09 Monounsaturated,tolal. . . g . . . 1.79 _ 4 36 17.44 8.10 161‘ --------- 8 4 - - .14 1 .0087 24 .35 1.38 .64 18” --------- 8 - - - 1.57 + .0533 24 3.82 15.28 7.10 20:1 ......... g . . . — 22:1 ......... g . . . Polyunsaturated, total . . . g . . . .15 36 1.43 .66 E .07 1 .007 23 17 .68 .32 g .08 1 .008 23 19 .75 .35 g . I g . g . . . Chmsm' "'K- - - 19 + .20 25 46 185 86 Phytosterols ........ mg. . . * AMINOACIDS: Trypmphan ........ x . . . .053 .131 .522 .243 Threonine ......... g . . . .182 .445 1.778 .827 lsoleucine ......... g . 203 . 496 1 . 985 . 922 Leucine .......... g . . . .366 .892 3.568 1.658 Lysine .......... x . . . .280 .683 2.731 1.269 Methionine ........ g . . . .097 .237 .947 .440 Cystine .......... g . . . .048 .116 .465 .216 Phenylalanine g . .162 .394 1.578 .733 Tyrosine ......... a - - - .183 .447 1.790 .832 Valine .......... g . . . .219 .534 2.134 .992 Arglnine .......... g . . . .114 .278 1.113 .517 Histldine .......... 8 - - ~ .078 .189 .757 .352 Alanine .......... K - - - .132 .323 1.291 .600 Asparticacid ........ s . . . .309 .753 3.012 1.400 Glutarnicuid ........ 8 ~ - - .477 1.165 4.658 21165 Glycine .......... x . . . 1— — —- -— Proline .......... x - - - —— —— -— '— Serine .......... x .227 .555 2.220 1.0 2 ‘ Dashes denote lack of rel iabie data for a constituent believed to be present in measmrable amount. AH-8-1 (1976) MILK, SHEEP, whole, fluid Item No. 01-109 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate manure and weight Refuse: 0 I Mean 1 standard error Maggi: 1 c = 245 9 1 qt = 980 g A B C D E F G PROXIMATE: Water ........... g . . . 80.70 31 197.72 790.86 366.06 km] _ . 108 264 1 .057 489 W energy """" i .1 . . . 451 1.105 4.422 2.047 Protein(NX6.38) ..... g . . . 5.98 112 14.65 58.60 27.12 Tomlfimd(fifi ....... g . . . 7.00 104 17.15 68.60 31.75 Carbohydrate, total ..... g . . . 5 . 36 13 -13 52 - 53 24~ 31 Fiber ........... g . . . o 0 0 0 Ash ........... g . . . .96 74 2.35 9 41 4.36 MINERALS: Calcium .......... mg. . . 193 92 474 1 ,895 877 Iron ........... mg. . . .10 1 .24 .98 - 45 Magnesium ........ mg. 18 62 45 180 83 Phosphorus ........ mg. 158 92 387 1 .548 717 PotassiUm ......... Mg. 136 74 334 1 ,338 519 Sodium .......... mg. 44 74 108 432 200 Zinc ........... mg. 1— *— — ‘— VITAMINS: Ascorbicacid ........ mg. . . 4.16 7 10.19 40.77 18.87 Thiamin .......... mg. . . . 065 9 .159 .637 .295 Riboflavin ......... mg. . . .355 11 .870 3.479 1.510 Niacin .......... mg. . . .417 7 1.022 4.087 1.892 Pantothenic acid ....... mg . . . . 407 5 . 997 3 . 989 1 . 846 Vitamin 36 ........ mg. . . ——— —- — —— Folacin .......... mcg . . —- — — — Vitamm B12 -------- "It! . . .711 14 1.742 6.968 1 3.225 . . RE. . . 42 1 103 412 9 V'”""“ A """"" {w ,_ . . 147 n 360 1,441 667 LIPIDS: Fatty acids: Saturated, total ...... g . . . 4. 60 11. 28 45.11 20. 88 4: --------- E - - - .20 13 50 2.00 .92 630 --------- E .14 13 .36 1.42 .66 8:0 ......... g .14 13 .34 1.35 '.62 1070 --------- g .40 14 .98 3.92 1.81 12:0 ......... g .24 14 .59 2.34 1.08 1410 --------- K .66 14 1.62 6.47 3.00 16:0 ......... x 1.62 14 3.98 15.90 7.36 1&0 ......... g . . ~ .90 14 2.20 8.81 4.08 Monounsaturated, total. . . g . . . 1 , 72 4 . 22 16 . 90 7 . 82 1511-. . --'- - -~ 8 ... .13 12 .31 1.26 .58 18:1 --------- 5 ' - - 1.56 14 3 82 15.27 7-07 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . . 31 76 3. 02 1 .40 18:2 ......... g - - . .18 14 44 1.77 .82 18:3 ......... g . . . .13 12 31 1.25 .58 18:4 ......... g . . . 20:4 ......... g . 20:5 ......... g . 22:5 ......... g . 22:6 ......... g . Cholesterol ........ mg . _ — — — Phytosterols ........ mg. . . AMINO ACIDS: Tryptophan ........ g . . . .084 . 207 .827 - 383 Threonine ......... g ~ - - .268 .657 2.527 1-215 Isoleucme ......... g . . . _ 338 , 329 3 , 316 1. 535 Leutine .......... E - - - . 587 1 . 438 5 . 750 2 . 662 Lysme ‘ .......... g . . . .513 1.256 5.025 2.326 Methionine ........ g - - - .155 .379 1.516 .702 Cystine .......... X . . . _ 035 . 085 . 340 .157 Phenylalanine ....... g - - - _ 284 . 696 2 . 783 1 . 288 Tyrosine --------- g - - ‘ . 281 . 689 2 .756 1.275 V38"? --------- 3 ' ' ' . 448 1 . 098 4. 391 2 . 032 Arginine .......... 8 - - ~ . 198 . 485 1 . 938 . 897 Histidine .......... 8 - - - .167 .409 1 . 635 . 757 Alanine . . ......... g . - - , 269 .659 2. 636 1- 220 Aspami: aCId ........ g . . - , 328 . 804 3. 215 1 - 488 Glutamic aCId ........ g - - ~ 1.019 2.496 9.985 4.621 Glycine ---------- g ' ' ' .041 .101 .404 .187 Proline .......... g - - . .— ~-— —— —- Serine .......... I . . . _ 492 1, 205 4,822 2. 232 ‘ Dashes denote lack of reliab1e data for a constituent be11‘eved to be present in measurab1e amount. AH-8-1 (1976) SHAKE, CHOCOLATE, thick Item No. 01-110 Amount in 100 grams, edible portion Amount in edible portion of Amount in edible portion of Nutrients and uni ts common measures of food 1 pound of food as purchased A oximate measure and wai ht - Mean 1 standard error ":7”;sz 1 contai new approx . 9 Refuse. 0 10.6 02, net wt = 300 g A B c D E F G PROXIMATE: Wamr ........... g . . , 72.20 :_ 0.9499 7 216.60 .327.50 km] . . 119 356 538 F°°d WEY ““““ k] . . _ 496 1 ,439 2 ,252 Protein (NX 6.38) ..... g . . . 3.05 i .261 7 9.15 13 84 Tomlnmd(nn ....... g . . . 2.70 1 8.10 12.25 Carbohydrate, total ..... g . . . 21 . 15 63. 45 .95 . 94 Fiber ........... g . . . .25 + .021 6 .75 1.13 Ash ........... g . . . .90 71- .071 7 2.70 4.08 MINERALS: _ cmcmm .......... n4. .. 132 1 396 599 Iron ........... mg, . . .31 1 .93 1 41 Mamwfium ........ nu. .. 16 1 48 73 Phosphorus ........ mg. . . 126 1 378 572 Potassium ......... mg. . . 224 1 672 1,016 Somum .......... nu. .. 111 1 333 503 th ........... "g. .. .48 1 1.44 2 18 VITAMINS: Ascorbic acid ........ mg. . . 0 6 0 0 Thiamin .......... mg. . . .047 i .0049 7 .141 . .213 Riboflavin ......... mg. . . .222 + .0052 7 .666 1.007 thn .......... "g. .. .124 E .0090 7 .372 .562 Pantothenic aCid ....... mg . . . . 363 i . 0139 6 1. 089 1. 647 Vitamin 56 ........ mg. . . .025 i .0051 7 .075 .113 Folacin .......... mcg . . 5 i .8 7 15 22 Vitamin B12 ........ mcg . . 1 . 315 i . 0509 7 945 1 429 . . RE. . . — — —' V'“""'" A """"" Im. . . 86 1 1.3 6 258 390 LIPIDS: Fatty acids: Saturated, total ...... g . . . 1 . 68 5 . 04 7 . 62 4: ......... g . . . . 09 . 26 .40 6:0 ......... g . . . . 05 16 ' 24 &0 ......... g .03 09 .14 100 ......... g .07 20 .31 120 ......... g .08 23 .34 14.0 ......... g . 27 . 82 1 . 23 160 ......... g .71 2.13 3.22 1&0 ......... g . . . .33 .98 1.48 Monounsaturated, total . . . g . . . . 78 2 . 34 3 . 54 16:1 ......... g . . . . 06 . 18 . 27 18H ......... g . . . .68 2.04 3.08 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . , g . . . .10 . 30 - 46 18Q ......... g . . . ,06 .18 .28 183 ......... g . .. .04 .12 .18 18:4 ......... g . . . 20:4 ......... g 20:5 ......... g 225 ......... g 22:6 ......... g . . . Cholesterol ........ mg. . . 10 32 48 Phytosterols ........ mg . . . AMINO ACIDS: Tryptophan ........ g . . . . 043 .129 .195 Threonine ......... g . . . . 138 .413 .625 lsoleucine ......... g . . . .185 . 554 -837 Leucine .......... g . . . . 299 . 896 1 . 355 Lysine .......... g - - - .242 .726 1-097 Methionine ........ g - - - . O76 . 229 - 347 Cystine .......... g . . . . 028 . 085 ~128 Phenylalanine ....... g . . . . 147 . 442 - 668 Tyrosine ......... 8 . - - .147 . 442 . 668 Valine .......... g - . . .204 .612 .926 Arginine .......... g . - - .110 . 331 . 501 Hbfidme .......... g . .. .083 .248 .375 Aunme .......... g . . . ,105 .316 .477 Aspartic acid ........ g . . . . 23] . 694 1 - 050 Glutamic acid ........ g - - - .639 1.916 2-897 Glycine .......... g - - . . 065 .194 . 293 Proline .......... 3 - - - . 295 . 886 1 . 340 Serine .......... g . . - .166 . 498 . 752 I Dashes denote 1ack of re1iab1e data for a constituent be1ieved to be present in measurab1e amount. AH—8—1 (1976) SHAKE,- VANILLA, thick Item No. 01-111 Nutrient: and units Amount in 100 grams, edible portion Amount in edible portion of common manure: of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: 0 Mean 1 standard error ":33;sz '[ container , approx _ 11 02, net wt = 313 g A B C D E G PROXIMATE: Water ........... g . . 74.45 1 0.8334 10 233.03 337.70 km; . ' 1 12 350 507 Food energy ------- { k] ' . . 468 1,465 2 :122 Protein (NX 6.38) .... g . _ ‘ 3.86 i .0980 10 12.08 17.51 Total lipid (fat) ....... g _ . . 3. 03 i .140 10 9 .48 13. 74 Carbohydrate, total ..... g . . . 17 - 75 55 ' 56 80' 51 Fiber ........... g . , . .06 i .03 10 .19 .27 Am ........... g . . . ~91 1 -022 10 2-85 4-13 MINERALS: Calcium __________ mg_ . . 146 i 5.81 10 457 663 Iron ........... mg_ . . .10 i .0063 10 .31 .45 Magnesium ________ mg‘ _ ' 12 i . 51 10 37 53 Phosphorus ........ mg. . . “5 i 4' 08 10 36] 523 Potassium ......... mg. . . 183 i 9'42 10 572 829 Sodium .......... mg. . . 95 .t 2' 2 10 299 433 Zinc ........... mg_ .39 j; .045 10 1.22 1.77 VITAMINS: Ascorbic acid ........ mg . . . 0 0 0 Thiamin .......... mg . . . 1 030 1 - 094 '136 Riboflavin ......... mg. . . .195 1 610 '885 Niacin .......... mg_ , , .146 1 .457 . 662 Pantothenic acid ....... mg . . . 1‘— — '— Vitamin 35 ........ mg. . . . 042 1 .131 .191 Folacin .......... mcg . . 7 1 21 30 Vitamin 812 ........ mcg . . .520 1 1.628 2.359 . . RE. 28 88 127 VltammA --------- 1w. . . 114 357 517 LIPIDS: Fatty acids: Saturated, total ...... g . . . 1 . 89 5 . 90 8 . 56 4: ......... g . . . .10 . 31 .45 6:0 ......... g . 06 .18 . 26 8:0 ......... g . 03 .11 .15 10:0 ......... g . 08 . 24 . 34 12:0 ......... g . 08 . 27 . 39 1mo ......... g .30 .95 1.38 16:0 ......... g .80 2.50 3.62 18:0 ......... g .37 1.15 1.67 Monounsaturated, total. . . g . 88 2 . 74 3 . 97 1&1 ......... g .07 .21 .31 18:1 ......... g .76 2.39 3.46 2011 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . 1 1 . 35 . 51 1&2 ......... g .07 .21 .31 18:3 ......... g .04 .14 .20 18:4 ......... g 20:4 ......... g 20:5 ......... g 2225 ......... g 22:6 ......... g . . . Cholesterol ........ mg. . . 12 37 54 Phytosterols ........ mg . AMINO ACIDS: Tryptophan ........ g . . . . 054 .170 - 247 Threonine ......... g . . . .174 . 545 . 790 lsoleucine ......... g .234 .731 1.059 Leucine ........... g - . . . 378 1.184 1. 715 Lysine .......... g . 306 . 958 1 . 389 Methionine ........ g . 097 . 303 .439 Cystine .......... g .036 .112 .162 Phenylalanine ....... g . 186 . 583 . 845 Tyrosine ......... Z .186 . 583 . 845 Valine .......... g .258 .809 1.172 Arginine .......... g . .140 .437 .634 HkfidMe .......... g . .105 .328 .475 Alanine .......... g . . . .133 .417 .604 Aspartic acid ........ g . . . . 293 . 917 1 . 328 Glutamic acid ........ g . . . . 808 2 . 530 3. 666 Glycine .......... 8 . . . . 082 .256 . 370 Proline .......... Z . . . . 374 1.170 1.696 Serine .......... g . . . .210 .657 .952 1 Dashes denote 1ack of re1iab1e data for a constituent believed to be present in measurab1e amount. AH-8u1 (1976) WHEY, ACID, FLUID Item No. 01-112 . . . Amount in edible portion of Amount in edible portion of N utrients and units Amount m 100 grams, “lb" portion Aoommon measures 1;: foodh 1 pound of food as purchased roxinmu mouun a wo‘ t - Moon 1 standard error N:"':|b.|:,°f pp '9 Refuse.0 " 1c=2469 1qt=984g A 3 C D E F G PROXIMATE: ' Wamr ........... g .. . 93.42 1 0.0984 10 229.81 919.25 423.75 F 0d . kcal . . 24 59 235 108 ° "my """" k] . . . 100 246 982 453 Protein (N X6.38) ..... g . . . .76 i .028 21 1.87 7.48 3.45 Tomlnmd(h0 ....... g . .. .09 + .02 6 .22 .89 .41 Carbohydrate, total ..... g . . . 5 .12 _ 12 . 60 50 . 38 23 . 22 Fiber ........... g . . . 0 0 0 0 Am ........... g . .. .61 i .038 9 1.50 6.00 2.77 MINERALS: Calcium .......... mg. . . 103 + 3.54 15 253 1,011 456 Iron ........... mg. . . .08 _ .20 .79 .36 Maywfium ........ "w- .. 10 + .45 15 24 96 44 Phosphorus ........ mg . . . 78 I 3 . 7 14 191 764 352 Potassium ......... mg . . . 143 I 5 . 27 5 352 1 ,408 549 Sodium .......... mg. . . 48 E 3.3 5 118 473 218 Zinc ........... mg. . . .43 1.06 4.23 1.95 VITAM|NS: Ascorbic acid ........ mg. . . . 06 .15 . 59 . 27 Thiamin .......... mg. . . .042 .103 .413 .191 Riboflavin ......... mg. . . .140 . 344 1 . 378 . 635 Niacin .......... mg. . . . 079 .194 . 777 . 358 Pantothenic acid ....... mg . . . . 381 . 937 3 . 749 1 . 728 Vitamin 35 ........ mg. . . .042 .103 .413 .191 Folacin .......... mag . . 2 5 22 10 WEMnmz ........ mq .. .W9 : .m71 14 .M0 L7“ .mz . . RE.. . 1 + .2 4 2 10 5 Vitamln A ......... IU . . ' 7 E ‘4 4 17 69 32 LIPIDS: Fatty acids: Saturated, total ...... g . . . . 057 .140 . 561 . 258 m0 ......... g . . . .004 2 .010 .038 .018 &0 ......... g . . . .001 2 .003 .013 .006 &0 --------- K -- - .001 + .0003 4 .002 .009 .004 10:0 ......... g . . . . 002 I .0005 4 .004 .016 .008 12° --------- 8 . . - .001 1 .0004 4 .003 .011 .005 14:0 ......... g . . . .008 I .002 4 .019 .075 .034 1&0 ......... g .. . .025 :- .0069 4 .062 .247 .114 1&0 ......... g . . . .010 I .0027 4 .025 .098 .045 Monounsaturated, total. . . g . . . , 025 _ . 061 . 244 .113 16:1 ......... g . . . .004 + .002 4 .011 .043 .020 ‘8” --------- 3 ~- ~ .019 I .0052 4 .047 .187 .086 20:1 ......... g . . . _ 22:1 ......... g . . . Polyunsaturated, total . . . g . . . . 004 . 009 - 035 - 016 1822 ......... g . . . .003 i .001 4 .008 .030 .014 18:3 ......... g . . . Trace 2 _001 .005 .002 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g 22:5 ......... g 22:6 ......... g . . . Cholesterol ........ mg . . . 1_ — —— — Phytosterols ........ mg . . . AMINO ACIDS: . Tryptovhan ........ g » - - .016 .038 .154 . 071 Threonine ......... g . . . . 038 , 094 . 376 .173 Isoleucine ......... g . . . , 038 .093 . 370 -171 Leudne .......... g . . . .072 .178 .712 .328 Lysine .......... g . - . . 065 ~161 - 642 - 296 Methionine ........ g . . . . 014 . 035 .141 . 065 Cynhe .......... g - . . .014 .034 .135 .062 Phenylalanine ....... g . . . . 025 . 062 . 246 .113 Tyrosine ......... g . . . .019 .048 .191 .088 vafine .......... g . . . .038 .092 .369 .170 Arginine .......... g . . . .021 .052 .209 .096 HkfidMe .......... g . . . .015 .037 .147 -068 Alanine .......... g - . - . 033 . 081 . 322 .149 Aspartic acid ........ Z . . . . 074 .183 . 733 . 338 Glutamic acid ........ g . . . .136 .334 1.336 .616 Glycine .......... g . . . .014 .034 .135 .062 Proline . . . .‘ ...... 8 . . . . 045 .111 . 445 . 205 Sefine .......... g . . . .035 .086 .345 .159 1 Dashes denote 1ack of reliabie data for a constituent be1ieved to be present in measurab1e amount. AH-8-1 (1976) . WHEY, ACID, DRY Item NO- 01-113 . . . Amount in edible portion of Amount in edible portion of Nutrients m units Amount m 100 grams, “I”. portlon commion mules tooodm 1 pound of food as purchased Approx M "I'll" Ill WI - Mean 1: standard error "1.3%“ g Refuse. 0 1tbsp=2.9g 1c=57g A B 'C D E F G PROMMATB Wamr ........... g . .. 3.51 1 0.174 52 0.10 2.00 15.92 km! . . 339 10 193 1,538 >F°°d°""8Y """" 1y. . . 1,419 41 309 6,437 Protein (NX 6,38) ..... g . . . 11.73 + .1819 57 .34 6.59 53-21 Total lipid (fat) ....... g . . . . 54 T .031 49 . 02 .31 2.45 Carbohydrate. total ..... g . 73. 45 — 2.11 41.87 333.17 Fiber ........... g . 0 0 0 0 Ash ........... s - 10.77 1 .2226 '48 .31 6.14 48.85 MINERALS: Cflcmm ---------- nu. 2,054 :_ 105.5 23 59 1,171 9.319 Iron ----------- mg. 1.24 1 .178 19 .04 .71 5.62 Magnesium ........ mg. 199 + 9. 64 19 6 113 902 Phosphorus -------- mx- 1 .348 T 82 . 51 20 39 769 6 ,117 Potassium --------- "'3. 2,288 E 97.64 20 66 1 .304 10,381 Sodium ---------- mg. 968 1 85.3 18 28 552 4,390 ZMC ----------- "u. 6.31 1 .549 19 .18 3.60 28.62 VITAMINS: Ascorbic acid ........ mg. . .90 i .33 13 .03 .51 4.08 Thhnfin ---------- nu. . .622 i .0720 13 .018 .355 2.821 Rmoflafin ---------- flu. - 2.060 1_ .1301 13 .059 1.174 9.344 thn ---------- "w. - 1.160 :_ .1952 10 .033 .661 5.262 Pantothenic acid ....... mg. . 5.632 .162 3.210 25. 547 ViWHi" B6 ~~~~~~~~ mg. - . 620 i .0514 10 .018 .353 2.812 Folacin .......... mag . 33 i 4.6 10 1 19 151 Vitamin B12 -------- m3 - 2. 500 1 .1747 10 . 072 1.425 11. 340 . . RE. . . 9 Trace 5 Vltamm A . . .\ ...... {w’ . ’ 58 2 33 263 LIPIDS: Fatty acids: 1 Saturated, total ...... g . , 34 . 01 . 20 1 . 55 to ......... g . .02 2 Trace .01 .11 $0 --------- x - .01 2 Trace Trace .04 &o ......... g . Trace 4 Trace Trace .02 1010 ~~~~~~~~~ x - . 01 + . 002 4 Trace .01 .04 120 ......... g - .01 T .002 4 Trace Trace .03 14:0 ......... g . , 05 '+' _ 005 4 Trace .03 . 21 16:0 ......... g . .15 I .013 4 Trace .09 .68 1&0 ......... g . _05 i ,004 4 Trace .03 .27 Monounsaturated, total . . . g . . 1 5 _ Trace . 08 - 68 1&1 --------- x - .03 + .007 4 Trace .02 .12 18:1 ......... g . .11 I . 0089 4 Trace . .06 . 52 20:1 ......... g . ‘ 22:1 ......... g . Polyunsaturated, total . . . g . . 02 Trace .01 .10 18:2 ......... g . . 02 + . 003 4 Trace .01 .08 18:3 ......... g . Trace ' 2 Trace Trace . 01 18:4 ......... g . 20:4 ......... g . 20:5 ......... g . 22:5 ......... g . 22:6 ......... g . Cholesterol ........ mg . 2_ —— — —— Phytosterols ........ mg . AMINO ACIDS: TWPWPM" ........ a . .241 .007 .137 1.092 Threonlne ......... g ' 590 .017 . 336 2. 677 lsoleucme ......... g . 58] . 017 . 331 2 . 635 Leucine .......... x - 1,115 .032 .636 5.062 Lysine .......... 8 '| _ 008 . 029 . 574 4 . 570 Methionine ........ g , 221 . 006 .126 1.001 Cyflhe .......... K . .211 .006 .121 .959 Hwnyhhnhe ....... x _335 .011 .220 1.751 Tyrosine ......... g _ 300 .009 .171 1 _. 359 Valine . .......... g .579 .017 .330 2.627 Ammme .......... g _327 .009 .187 1.484 Histidine .......... g . .230 .007 .131 1 .042 Ahnhe .......... x .506 .015 .288 2.293 Aspartic acid ........ x 1.149 .033 .655 5.212 Glutamic acid ........ x 2.096 . 060 1 .195 9.507 Glycine .......... 8 . 211 .006 . 121 .959 fiofine ........... a .699 .020 .398 3.169 Serine .......... x . 541 .016 .308 2.452 ‘ Val ues based on data for fat extracted from f1uid acid whey. 1 Dashes denote 1ack of re11ab1e data for a constituent be11eved to be present 1n measurable amount. AH-8-1 (1976) WHEY, SWEET, FLUID Item No. 01-114 Nutrients md units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Approximate mum and weight Amount in edible portion of 1 pound of food as purehmd Refuse: 0 Me n : ndord orror Numb" of ' m “PM 1c=246g 1qt=984g A B C D E F G PROXIMATE: Water ........... g . . . 93.12 + 0.0283 32 229.08 916.30 422.39 km! . . 27 — 65 263 121 Food energy ~~~~~~~ k] . . . “2 275 1,099 507 Protein(NX 6.38) ..... g . . . .85 i .017 16 2.09 8.36 3.86 Total lipid (fat) ....... g . . . .36 + .013 31 .89 3.54 1-63 Carbohydrate, total ..... g 5 .14 _ 12 . 64 50 . 58 23 . 32 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . .53 -_l-_ .017 7 1.30 5.22 2.40 MINERALS: Calcium .......... mg. 47 + 1.9 37 115 461 212 Iron ........... mg. .06 _ .15 .59 -27 Magnesium ........ mg. 8 + . 3 7 20 81 37 Phosphorus ........ mg. 46 T . 85 37 112 449 207 Potassium ......... mg. . . 161 I 3. 99 11 396 1,584 730 Sodium .......... mg. . . 54 1 4. 2 9 132 526 243 Zinc ........... mg. . . .13 — 32 1.28 .59 VITAMINS: Ascorbic acid ........ mg . . . . 10 - 25 - 98 - 45 Thiamin .......... mg. . . .036 + .0019 19 .089 .354 .163 Riboflavin ......... mg. . . .158 I .0043 26 .339 1.555 -717 Niacin .......... mg, . . .074 I .0085 13 .182 .728 .335 Pantothenic acid ....... mg . . . . 383 i . 0076 8 . 942 3 . 769 1. 737 Vitamin Be ........ mg. . . .031 I .0063 13 .076 .305 .141 Folacin .......... mtg . . 1 _ 2 8 4 Vitamin B” ........ mtg . . .277 1 .0301 17 .681 2.726 1.256 VitaminA ........ RE. . . 4 i 1 6 10 39 18 IU. . . 16 i 3.2 6 39 157 73 LIPIDS: Fatty acids: ‘ Saturated, total ...... g . . . . 230 . 566 2 . 263 1 . 043 41° --------- 8 . . . .020 + .0019 4 -049 .195 .090 62° --------- E . . . .003 ‘1: .0003 4 .007 .029 .013 8:0 ......... g . . . .003 i .0002 4 .008 .033 .015 10:0 ......... g . . . .006 T .0005 4 .015 .060 ~023 12:0 ......... g . . . .004 T .0003 4 .010 .039 .018 14:0 --------- 8 - - - .035 1 .0019 4 .087 .347 .160 153° --------- I ~ - - .110 I .0056 4 .270 1.079 .497 18:0 ......... g . . . .033 1 .0020 4 .081 .322 .148 Monounsaturated, total . . . g . . . . 100 _ . 246 . 984 - 454 1621 ......... g . . . .011 + .0009 4 .027 .109 -050 18:1 ......... g . . . .084 I .0036 4 .208 .831 .383 2021 ......... g . . . ‘- 22:1 ......... g . . . Polyunsaturated, total . . . g . . . _ 011 . 028 .112 . 051 18:2 ......... g . . . .008 + .001 4 . 021 .083 .038 13:3 ......... g . . . .003 I .0006 4 .007 ' .028 .013 18:4 . . , ....... g . . . _ 20:4 ......... g . 20:5 ......... g . 22:5 ......... g . 2226 ......... g . Cholesterol ........ m8 - 2 1 5 20 9 Phytosterols ........ mg. . . AMINO ACIDS: Tryptophan ........ g . . . . 013 . 033 .132 - 061 Threonine ......... g , . . , 054 .132 . 528 - 244 lsoleucine ......... g . . . .047 .116 .465 .215 Leucine‘ .......... x . . . . 078 .192 . 767 - 354 Lysine .......... X - - - . 068 .166 . 666 - 307 Methionine ........ g . . . , 015 . 039 . 156 - 072 Cystine .......... 8 - - ~ .017 .041 .164 .076 Phenylalanine ....... g . . . _ 027 . 066 . 264 .121 Tyrosine ......... g . . . . 024 . 059 . 235 .108 Valine” .......... g . . . _ 046 .113 .451 .208 Arginine .......... g . . . , 025 . 061 .243 .112 Histidine .......... g . . . .015 . 038 .153 .071 Alanine .......... g - - - , 039 . 097 . 337 - 178 Aspartic acid ........ x . - - . 083 . 205 . 821 - 378 Glutamic acid ........ E . . . .148 . 363 1 .454 . 670 Glycine .......... g . . . .018 .045 .181 .083 Proline .......... S - - - . 052 .127 . 509 - 234 Serine .......... 8 ~ - - . 041 .101 .402 -186 AH-8-1 (1976) WHEY, SWEET, DRY Item No. 01-115 . . . Amount in edible portion of Amount inedible portion of Amount In 100 grams, edible portion mm... m?“ ‘"°":;‘°”°°““"'°“'“ Mean 1 standard error Humbolvnol g Refuse. "m" 1 tbsp = 7.5 g 1 c = 145 g A B C D E F G PROXIMATEZ . Wawr ........... g . .. 3.19 + 0.0887 151 0.24 4.62 14.47 km! . . 353 _ 26 512 1,600 Food energy """" k}. . , 1,476 110 2,141 6.697 Protein (NX 6.38) ..... g . . . 12.93 1 .0874 165 .96 18.75 58.65 Toulnmd(mn ....... g . .. 1.07 + .0334 148 .08 1.55 4.85 Carbohydrate, total ..... g . . . 74 . 46 _ 5 . 56 107 . 97 337 . 75 Fiber ........... g . . . 0 0 0 0 Am .......... g . .. 8.35 i .0607 147 .62 12.11 37.88 MINERALS: Calcium .......... mg. . . 796 + 31. 4 66 59 1.154 3 .611 iron ........... mg. . . .88 I 033 41 .07 1.28 3.99 Magnesium ........ mg. . . 176 I 5.18 41 13 255 799 Phosphorus ........ mg. . . 932 E 39. 9 65 70 1,351 4,226 Potassium ......... mg. . . 2,080 + 50.04 60 155 3,016 9,434 Sodium .......... mg. . . 1,079 T 67 .13 62 80 1,565 4,894 th ........... nu. .. 1.97 E 156 43 .15 2.86 8.94 VITAMINS: Axmtkadd ........ nu. .. 1.49 + 335 41 .11 2.16 6 76 Thiamin .......... mg. . . . 519 T 0141 44 .039 753 2 354 Rmoflafln ......... mg. . . 2.208 I 0605 44 .165 3.202 10 015 thn .......... nu. .. 1.258 I 0506 43 ‘ .094 1-824 5.706 Pantothenic acid ....... mg. . . 5.620 — .419 8.149 25.492 Vitamin B6 ........ mg. . . . 584 + 0159 41 044 847 2 649 Folacin .......... meg . . 12 I 94 40 1 17 53 VMmmmz -------- MQ~ - L3H I M71 48 .1” 34% 1g7fi . _ RE.. . 10 _ 14 V'“""" A """"" w. . . 44 3 54 200 LIPIDS: Fatty acids: 1 Saturated, total ...... g . . . . 68 . 05 . 99 3.10 to ......... g . .. ,06 + .006 4 Trace .09 27 $0 --------- x - .. 01 T .0007 4 Trace .01 04 &0 --------- S 01 I .0005 4 Trace .01 04 10-0 --------- 8 02 I . 001 4 Trace .03 08 12-0 --------- 8 01 T . 0008 4 Trace . 02 05 14~0 --------- B 10 I .0054 4 01 .15 47 16‘0 --------- 8 - - - .33 71-— .016 4 02 .47 1 48 1310 --------- B - ~ - .10 I” .0058 4 01 .14 44 Monounsaturated, total. . . g . . . _ 30 — 02 . 43 1 35 16” --------- z . - - .03 + .002 4 Trace .05 .15 18:1 ......... g . . . .25 I .0098 4 02 .36 1.14 2021 ......... g . . . _ 22:1 ......... g . . . Polyunsaturated, total . . . g . . . _ 03 Trace . 05 . 15 1&2 ......... g . . . .02 + .003 4 Trace 04 11 1&3 ......... g . . . .01 I .002 4 Trace 01 04 18:4 ......... g . . . _ 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 6 Trace 9 27 Phytosterols ........ mg. . . AMINO ACIDS: Tryptophan ........ g . . . _ 205 . 015 _ 297 . 928 Threonine ......... g . . . .817 , 06] 1,184 3. 705 lsoleucme -------- g - - ' .719 .054 1.043 3.263 Leucine .......... g - ~ . 1.186 .088 1.719 5.378 Lyfine .......... g - - . 1,030 .077 1.493 4.670 Methionine ........ g . . . _ 24] .018 . 350 1 _094 Cystine .......... E ~ ~ - .253 .019 .367 1.149 Phenylalanine ....... S ' - - . 407 . 030 . 591 1 . 848 Tyrosine ......... g . . . . 363 .027 . 526 1.646 Vaiine .......... g . . . .697 .052 1.011 3.162 Arginine .......... g . . . . 375 . 028 - 544 1- 701 Hkfimne .......... g - -- .237 .018 .344 1.076 Alanine .......... Z . . . . 598 - 045 - 867 2 - 712 Aspartic acid ........ 8 - . - 1. 269 - 095 1- 840 5 - 755 Giulamic acid ........ g . . . 2.248 .168 3.259 10.195 Glycine .......... 8 . . . . 280 . 021 . 406 1 . 269 Proline .......... g . ~ - .786 .059 1.140 3.567 Sefine .......... g .- - .622 .046 .902 2.822 ‘ Va1ues based on data for fat extracted from f1u1d sweet whey. AH-8-1 (1976) YOGURT, PLAIN, containing 8 grams of protein per B—ounoe serving Product is made with whole milk. Item No. 01-116 . . . Amount in edible portion of Amount in edible portion of N to aid . Amount m 100 mm. “M. portion 1 common measures of food 1 pound of food as purchased W nu unlts Numberci Approximate nuanuendweigm Refueezo Wimm'd'm" .mpmi 1/2 container, net 1 container, net wt,4oz=1139 wt,soz=227g A B C D E F G PROXIMATE: Water ........... g . . . 87.90 99.68 199.53 398.71 Food ........ km! . . 61 70 139 279 "my k]. . . 257 291 583 1,166 Protein (NX6.38) ..... g . . . 3.47 3.94 7.88 15.74 Total Iipld (fat) ....... g . . . 3.25 3.68 7.38 14.74 Carbohydrate,total ..... g . . . 4.66 5.28 10.58 21.14 Fiber ........... g . . . 0 0 0 0 Ash ........... g . .72 .82 1.63 3.27 MINERALS: Calcium .......... mg. 121 137 274 547 Iron ........... mg. .05 .06 .11 .23 Magnesium ........ mg . 12 13 26 53 Phosphorus ........ mg. 95 108 215 430 Potassium ......... mg. . . 155 175 351 701 Sodium .......... mg. . . 46 53 105 210 Zinc ........... mg. .59 .67 1 .34 2.68 VITAMINS: Ascorbicacid ........ mg. . . .53 .60 1.20 2.40 Thiamin .......... mg. . . .029 .033 .066 .132 Riboflavin ......... mg. . . .142 .161 .322 .644 Niacin .......... mg. . . .075 .085 .170 .340 Pantothenic acid ....... mg. . . .389 .441 .883 1.765 Vitamin 85 ........ mg. . . .032 .036 .073 .145 Folacin .......... mtg . . 7 8 17 34 Vitamin 312 ........ mag . . .372 .422 .844 1.687 . . RE. . . 30 34 68 136 V'""‘""" """"" ru. . . 123 139 279 558 LIPIDS: Fatty acids: Saturated, total ...... g . . . 2.10 2.38 4.76 9.51 4: ......... g . . . .10 3 .11 .22 .44 610 --------- z .07 3 .08 .15 .30 3:0 --------- 8 .04 3 .05 .10 .19 10:0 ......... g .09 3 .10 .21 .42 12:0 ......... g .11 3 .13 .25 .50 14:0 ......... g , 34 3 . 39 .78 1. 55 1510 --------- B .89 3 1.00 2.01 4.02 18:0 ......... g . . . _32 3 .36 .72 1.44 Monounsaturated, total. . . g . . . _89 1.01 2.03 4-05 16:1 ......... g . . . .07 3 .08 .16 .32 18:1 ......... g . . . .74 3 .84 1.69 3.37 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . _09 .10 .21 .42 18:2 ......... g . . . .05 3 .07 .15 .30 18:3 ......... g . . . '03 3 .03 .06 .12 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesteroi ........ mg . '| 3 14 29 58 Phytosterols ........ mg. . . AMINOACIDS: Tryptophan ........ g . . .020 .022 .044 .089 Threonine ......... g . - - .142 .162 .323 .646 Isoleucine ......... g .189 . 215 . 430 . 859 Leucine .......... 8 - - - .350 .397 .794 1.586 Lysine .......... g . 311 . 353 .706 1.411 Methionine ........ s - - - .102 .116 .232 .464 Cystine .......... g - - - — — — --- Phenylalanine ....... 8 . 189 . 215 . 430 . 859 Tyrosine ......... g .175 -199 ~398 ~794 Valine ' .......... g . . . .287 .326 .652 1,303 Arginine .......... g - - - .104 .118 .237 .474 Histidine .......... x . . . _035 .097 .195 .390 Alanine .......... g . . . .143 .168 .337 .674 Aspartic acid ........ S - - - .275 .312 .625 1.248 Glutamicacid ........ g . . . .679 .770 ]_542 3,08] Glycine .......... g . . . £34 .095 .190 ,380 Proline .......... X . 411 - 466 - 933 L865 Serine .......... s , 215 . 244 . 488 . 974 ‘ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-1 (1976) YOGU RT, PLAIN, LOW FAT, containing 12 grams of protein per B—ounoe serving 1 Product is made with lowfat mi1k and contains added nonfat miik solids. Item No. 01-117 Amount in 100 creme, edible portion Amount in edible portion of common meesorea of food Amount in edible portion of 1 pound of food as purchased Nutrientemdunits Numberof Approximate meulremdweight ammo Mimm'd'm' .mp1“ 1/2 container, net 1 container, net wt,4oz=1139 wt.8oz=227g A B C E F G rnoxmue: Water ........... g _ . . 85.07 1 0.3035 28 96.47 193.11 385.88 1m, ' _ 63 72 144 287 Food enersv ------- {.1. . _ 255 300 601 1,201 Protein(NX 6.38) _____ 3 . . _ 5.25 1 .104 30 5.95 11.92 23.81 Total lipid (fa!) ....... l . . ' 1.55 1 .0717 38 1.76 3.52 7.03 Carbohydrate,total ..... g . . . 7-04 7'98 ”'98 31'93 Fiber ........ . g . . . 0 0 0 0 Ash ........... 5 . . . 1.09 1 .0337 16 1.24 2.47 4.94 MINERALS: Calcium .......... mg. . . 183 1 5.72 14 207 415 828 Iron ........... mg. . . .08 1 .008 4 .09 . .36 Magnesium ........ mg. . . 17 1 1.0 4 20 40 79 Phosphorus ........ mg. . . 144 1 5.95 16 163 326 651 Potassium ......... mg. . . 234 7 265 531 1,061 Sodium .......... mg. . . 70 9 80 159 318 Zinc ........... mg. . . .89 1 10 12 1.01 2.02 4.04 VITAMINS: Ascorbicacid ........ mg. . . .80 1 .20 8 .91 1.82 3.63 Thiamin .......... mg. . . .044 1 .0017 26 .050 .100 .200 Riboflavin ......... mg. . . .214 1 .0085 11 .243 .486 .971 Niacin .......... mg. . . .114 2 .129 .259 .517 Pantothenicacid ....... mg. . . .591 1 .0523 9 .670 1.342 2.681 Vitamin 86 ........ mg. . . .049 1 .0083 10 .056 .111 .222 Folacin .......... mcg . . 11 1 1.3 4 13 25 51 Vitamin 312 ........ meg . . .562 1 .0535 8 .637 1.276 2.549 . . RE. . . 16 18 36 73 “mm“ """"" 1m. . . 66 75 150 299 UPIDS: Fatty acids: 2 Saturated, total ...... g . . . 1.00 1.13 2.27 4.54 4:0 ......... g . . . .05 + _002 3 .05 .10 .21 6:0 ......... g .03 f .002 3 .04 .07 .14 8:0 ......... g .02 + .0009 3 .02 .04 .09 10:0 ......... g .04 1 .002 3 .05 .10 .20 12:0 ......... g .05 1 .002 3 .06 .12 .24 14:0 ......... g .16 _1; .0077 3 .18 .37 .74 16:0 ......... g .42 1 .020 3 .48 .96 1.92 18:0 ......... g . . . .15 1 .0070 3 .17 .34 .68 Monounsaturated.lotal. . . g . . . .43 .48 .97 1.93 16:1 ......... g . . . .03 + .002 3 .04 .08 .15 18:1 ......... g . . . .35 1 .017 3 .40 .80 1.61 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . .04 .05 .10 .20 18:2 ......... g . . . .03 1 .001 3 .04 .07 .14 18:3 ......... g . . . .01 1 .0008 3 .02 .03 .06 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 6 + .6 5 7 14 28 Phytosterols ........ mg. . . - AMINOACIDS: Tryptophan ........ g . . . .030 .034 .067 .134 Threonine ......... g . . . .216 .244 .489 .978 Isoleucine ......... g . . . .286 .325 .650 1.299 Leucine .......... of“! . . . .529 .600 1.201 2.400 LYSine .......... l - . . .471 .534 1.068 2.135 Methionine ........ x . . . .155 .175 .351 .702 Cystine .......... s - « . 3— — — —‘ Phenylalanine ....... g . . . .286 .325 .650 1.299 Tyrosine ......... l . - . .265 .300 .601 1.202 Valine .......... x . . . _434 .493 .986 1.971 Arginine .......... g . . . .158 .179 .359 .717 Histidine .......... g . . - .130 .147 .295 .590 Alanine .......... x - - - .225 .255 .510 1.019 Asparticacid ........ 8 - - - .416 .472 .945 1.889 GlutamiCacid ........ x . . . 1,028 1.166 2.333 4.662 Glycine .......... K . . . .127 _144 .288 .575 Proline .......... x - - - .622 .705 1.412 2.822 Serine .......... z . - - .325 .369 -738 1-474 1 L1p1‘d content of product may range from approx. 0.5 to 2% with resu1tant variation in vitamin A and iipid constituents. Se1ection of values to be used in dietary ca1cu1ations may need to be based on 1abe1 dec1aration for fat. 1 Va1ues based on data for fat extracted from p1ain yogurt made with who1e mi'lk. 3 Dashes denote lack of re1iab1e data for a constituent believed to be present in measurab1e amount. AH-8-1 (1976) YOGURT, PLAIN, SKlM MILK, containing 13 grams of protein per fiounoe serving Product is made with skim milk and contains added nonfat milk solids. Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Approximate measure and weight item No. 01-118 Amount in edible portion of 1 pound of food as purchased Refuse: 0 ‘ Values based on data for fat extracted from plain yogurt made with whole milk. 2 Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. Numbu of "m" 1 “'"d'm '"°' Imam 1/2 container, net 1 container, net A B c wt, 402E1139 wt.BozF 2270 G PROXIMATE: Water ........... g . . . 85.23 96.65 193.47 386.60 Food energy ....... kca! . . 56 63 127 253 k} . . . 233 265 530 1,059 Protein(NX6.38) ..... g . . . 5.73 6.50 13.01 25.99 Total lipid (fat) ....... g . . . 0.18 .20 . 41 .82 Carbohydrate, total ..... g . . 7 . 68 8 . 71 17 . 43 34 . 84 Fiber ........... g . 0 0 0 0 Ash ........... g 1.18 1.34 2.68 5.35 MINERALS: Calcium .......... mg. . . 199 226 452 903 Iron ........... mg. . 09 .10 . 20 . 41 Magnesium ........ mg . 19 22 43 87 Phosphorus ........ mg , 156 177 355 710 Potassium ......... mg. 255 289 579 1 .156 Sodium .......... mg. 76 87 174 347 Zinc ----------- "lg. .97 1.10 2.20 4.40 VITAMINS: Ascorbic acid ........ mg . . . . 87 . 99 1 . 98 3 . 95 Thiamin .......... mg. . . , 048 .054 .109 .218 Riboflavin ......... mg . . . . 234 . 265 . 531 1 . 061 Niacin .......... mg. . . .124 .141 .281 .562 Pantothenic acid ....... mg. . . . 641 . 727 1 . 455 2 . 908 Vitamin 36 ........ mg. . . . 053 . 060 .120 . 240 Folacin .......... mcg . . 12 14 28 55 Vitamin on ........ mcg . . .613 .695 1. 392 2. 781 . , RE, . . 2 2 5 9 Vitamin A - ~ - ~ lU ‘ ‘ _ 7 8 16 32 . LIPIDS: Fatty acids: 1 Saturated, total ...... g . . . , 116 .132 . 264 . 527 4:0 ......... g . . 005 .006 .012 .024 520 --------- Z - .004 .004 .008 . 017 8:0 ......... g . _ 002 .003 .005 .010 10:0 ......... g . . 005 .006 . 012 . 023 12:0 ......... g . .006 .007 .014 .023 14:0 ......... g . _ 019 .022 .043 . 086 16:0 ......... g . _049 .056 .111 .223 18:0 ......... g . .013 .020 .040 .080 Monounsaturated, total. . . g . , 049 . 056 .112 - 224 16:1 ......... g . .004 .004 .009 .018 18:1 ......... g . .04] .047 .093 .187 20:1 ......... g . 22:1 ......... g . Polyunsaturated, total . . . g . . 005 . 006 . 012 . 023 18:2 ......... g . . 004 . 004 . 008 . 016 18:3 ......... g . . 00] . 002 . 003 . 007 18:4 ......... g . 20:4 ......... g . 20:5 ......... g . 22:5 ......... g . 22:6 ......... g . Cholesterol ........ mg . 2 2 4 8 Phytosterols ........ mg . AMINO ACIDS: Tryptophan ........ g . . 032 . 037 . 073 . 147 Threonine ......... g . _ 235 . 267 . 534 1. 067 lsoleucme ......... g _ 313 . 354 . 709 1.418 Leucine .......... 8 .577 .655 1.311 2.619 Lysine .......... 8 .514 .583 1.166 2.330 Methionine ........ 3 .169 .191 .383 -765 Cystine .......... 8 2_ —- —— — Phenylalanine ....... g _ 313 .354 .709 1.418 Tyrosine ......... g .289 .328 .656 1.312 Valine ' .......... x .474 .538 1.076 2.151 Arginine .......... E .172 .196 .391 .782 Histidine .......... g . .142 .161 . 322 . 644 Alanine .......... 8 .245 .278 .557 1.112 Aspartic acid ........ 8 . 454 . 515 1 . 032 2 . 061 Gluiamic acid ........ 8 1_ 122 1. 272 2 . 546 5 . 083 Glycine .......... X .138 .157 .314 .627 Proline .......... Z .679 .770 1.541 3.080 Serine .......... g . 355 . 402 . 805 1 .609 AH-B-l (1976) YOGURT, COFFEE AND VANILLA VARIETIES, LOWFAT, containing 11 grams of protein per 8-ounoe serving 1 Item No. 01.119 Product contains added nonfat mi1k so1ids. . . . Amount in edible portion of Amount in edible portion of . . Amount In 100 grams, edible portlon common measures of food 1 pound of food as purchased Nutrientsmdumes _ , Number of Approxnmam measure and weight fifiumo “min-"4"" '"°' ”up”, 1/2 container, net 1 container, net wt, 4 oz = 113 9 wt. 8 02 = 227 g A B C D E F G 'ROXIMATE: Water ........... g . . . 79.00 89.59 179.33 358.34 ' Izml . . 85 97 194 388 “WWW """" u. . . 358 406 812 1,622 Protein(NX6.38) ..... g . . . 4.93 3 5.59 11.19 22.36 Toulnmd(on ....... g . . . 1.25 3 1.42 2.84 5.67 Carbohydrate, total ..... g . . . 13.80 3 15.65 31.33 62.60 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . 1.02 1.16 2.32 4.63 MINERALS: Calcium .......... mg. . . 171 194 389 777 Iron ........... mg. . . .07 .08 .16 .32 Magnesium ........ mg. . . 16 19 37 75 Phosphorus ........ mg. . . 135 153 306 611 Potassium ......... mg. . . 219 249 498 995 Sodium .......... mg. . . 66 75 149 298 Zinc ........... mg. . . .83 .94 1.88 3.76 VITAMINS: Ascorbicacid ........ mg. . . .75 .85 1.70 3.40 Thiamin .......... mg. . . .042 .048 .095 .191 Rwoflawn .. . . . .. . . mg. .. .201 .228 .456 .912 Niacin .......... mg. . . .107 .121 .243 .485 Pantothenicacid ....... mg. . . .552 .626 1.253 2.504 VhamhlB5 ........ mg. .. .045 .051 .102 .204 Folacin .......... meg . . 10 12 24 48 Vitamin B12 ........ mtg . . .527 .598 1.196 2.390 VimminA ........ {1:15. . . 13 15 30 59 IU. . . 54 61 123 245 LIPIDS: . Fatty acids: 2 Saturated, total ...... g . . . .81 .91 1.83 3.66 4:0 ......... g . . . 04 .04 08 .17 6.0 ......... g 02 .03 06 12 8.0 ......... g 02 .02 04 07 10.0 ......... g 04 .04 08 16 12.0 ......... g 04 .05 10 19 14.0 ......... g 13 .15 30 60 16.0 ......... g . . . .34 .39 .77 1.54 18:0 ......... g . . . .12 .14 .28 .55 Monounsaturated. total. . . g . . . .34 .39 .78 1.56 16:1 ......... g . . . .03 .03 .06 .12 1am ......... g . . . .29 .32 .65 1.30 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . .04 .04 .08 .16 18:2 ......... g . . . .02 .03 .06 .11 18:3 ......... g . . . .01 .01 .02 .05 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . . . Cholesterol ........ mg. . . 5 6 11 22 Phytoslerols ........ mg. . . MINOACIDS: Trypmphan ........ g . . . .028 .032 .063 .126 Threonine' ......... g . . . .202 .230 .460 .918 lsoleucine ......... g . . . .269 .305 .610 1.220 Leucine .......... 3 . . . .497 .563 1.128 2.254 Lysine .......... g . . . .442 .501 1.003 2.005 Methionine ........ g - ~ - .145 .165 .330 .659 Cystine .......... E - - - 3—-— — -— — Phenylalanine ....... l . . . _26g .305 .610 1,220 TYrosine ......... x - - - .249 .282 .565 1.129 Valine‘ .......... g . . . .408 ,463 .926 1.851 Arginine .......... g . . . .148 .168 .337 .673 Hkfimne .......... x . .. .122 .138 .277 .554 Alanine . . . . ...... Z - - - .211 .239 .479 .957 Asparticacid ........ 8 - - - .391 .443 .888 1.774 Glutamicacid ........ x - - - .965 1.094 2.191 4.378 Glycine .......... g - - ~ .119 .135 .270 .540 Proline .......... x - - - .584 .662 1.326 2.650 Serine .......... g . . . .305 .346 .693 1.385 ‘ Lipid content of product may range from approx. 0.5 to 2% with resultant variation in vitamin A and 1ipid constituents. Carbohydrate content varies wide1y because of amount of sugar added and/or 1eve1 and so1ids content of added flavoring materia1. Se1ection of va1ues to be used in dietary ca1cu1ations may need to be based on 1abe1 dec1aration for fat and carbohydrate. 2 Va1ues based on data for fat extracted from p1ain yogurt made with who1e m1‘1k. 3 Dashes denote 1ack of re11‘ab1e data for a constituent be11eved to be present in measurab1e amount. AH-8-1 (1976) YOGURT, FRUIT VARIETIES, LOWFAT, containing 9 grams of protein per 8ounce serving J Product contains added nonfat mi1k so1ids. Item No. 01-120 Nutrient: and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate Hie-ewe and weight Refuse:0 Mun i mind-rd "'0' "Mb" M 1 2 container, net 1 container net “mp.” wé,4oz=1139 wt,8oz=27g A B C D E F G PROXIMATE: Wamr ........... g . .. 75.30 + 0.5945 17 85.39 170.93 341.56 kca! . . 99 113 225 450 F00“ WW """" 1., . . . 415 471 943 1,884 Protein(NX 6.38) ..... g . . . 3.98 i .0295 19 4.51 9.04 18.05 TomlnMd(fifl ....... g . .. 1.15 1 .0863 17 1.30 2.61 5.22 Carbohydrate, total ..... g . . . 18. 64 21.14 42 . 31 84 . 55 Fiber ............ g . . . .12 .14 .27 .54 Am ........... g . .. .93 + .049 9 1.06 2.11 4.22 MINERALS: Cmdum .......... mg.. . 138 157 314 627 iron ........... mg. . . .06 .07 .14 .27 Magnesium ........ mg . 13 15 30 60 Phosphorus ........ mg . . . 109 123 247 493 Potassium ......... mg. . . 177 201 402 803 Somum .......... ng.. . 53 60 121 241 ZMC ........... nu. .. .67 .76 1.52 3.04 VITAMINS: Ascorbic acid ........ mg. . . .60 .68 1.36 2.72 Thiamin .......... mg. . . .034 .039 .077 .154 Riboflavin ......... mg. . . .162 .184 . 368 . 735 Niacin .......... mg .. . . . 086 . 098 .195 . 390 Pantothenic acid ....... mg . . . . 446 . 506 1 . 012 2 023 Vitamin 35 ........ mg. . . .037 .042 .084 .168 Folacin .......... mtg . . 8 10 19 39 Vitamin 812 ........ meg . . . 426 . 483 . 967 1. 932 VitaminA ......... RE. . . 12 14 27 54 IU. . . 49 56 111 222 LIPIDS: Fatty acids: 2 Saturated, total ...... g . . . . 74 . 84' 1 . 68 3 . 36 mo ......... g .. . .03 + .003 3 .04 .08 .15 $0 ......... g .02 E .002 3 .03 .05 .11 &o ......... g .02 + .001 3 .02 .03 .07 100 --------- g .03 f .002 3 .04 .07 .15 12:0 ......... g .04 i .003 3 .04 .09 .18 1¢0 --------- g .12 i .0091 3 .14 .28 .55 1620 --------- 8 .31 1 .024 3 .36 .71 1.42 1&0 --------- 8 -- . .11 1 .0084 3 .13 .25 .51 Monounsaturated, total. . . g . . . . 32 . 36 . 72 1 . 43 16:1 ......... g . . . .02 + .002 3 .03 .06 .11 18H ......... g .26 E .020 3 .30 .60 1.19 g l Polyunsaturated, total . . . x . 03 .04 . 07 . 15 18:2 ......... g . . . .02 + .002 3 .03 .05 .10 1313 --------- g . . . .01 E .0008 3 .01 .02 .04 18:4 ......... g . . . 20:4 ......... g . . . 20:5 ......... g . 215 ......... g . 22:6 ......... g . Cholesterol ........ mg . 4 5 10 20 Phytosterols ........ mg. . . AMINO ACIDS: TI'YP'DPhi“ ~~~~~~~~ g . ~ - . 022 .025 .051 .102 Threonine ......... g . . . ,163 .185 .371 .741 lsoleucine ......... g . 217 .246 .493 .985 Leucine- .......... 8 - - - .401 .455 .911 1.819 Lysine .......... 3 - . 357 .405 .810 1 .619 Methionine ........ g - - - .117 .133 . 266 . 532 Cystine .......... Z - - - 3— -— —— — Phenylalanine ....... x . 217 .246 .493 .985 Tyrosine ......... 8 . . 201 . 228 .456 .911 Valine ' .......... X . . . .329 .374 .748 1,494 Arginine .......... 8 - - - .120 .136 .272 .543 Hkfidhe .......... 5 ~ - - .099 .112 .224 .447 Alanine .......... S - - - .170 .193 .387 -772 Aspartic acid ........ Z - - - . 316 . 358 . 717 1. 432 Glutamic acid ........ X - - - . 779 .884 1. 769 3. 534 Glycine .......... g - - - . 096 .109 .218 .436 Proline .......... X - . - .472 . 535 1.071 2.139 Serine .......... Z . 246 .279 .559 1.118 1 Lipid content of product may range from approx. 0.5 to 2% with resu1tant variation in vitamin A and 1ipid constituents. Carbohydrate content varies wide1y1 because of amount of sugar added and/or 1eve1 and so11ds content of added flavoring materiai. Se1ection of va1ues to be used in dietary ca1cu1ations may need to be based on 1abe1 dec1aration for fat and carbohydrate. 2 Va1ues based on data for fat extracted from p1ain yogurt made with who1e mi1k. 3 Dashes denote 1ack of reliab1e data for a constituent be1ieved to be present in measurab1e amount. AHv8—1 (1976) VOGURT, FRUIT VARIETIES, LOWFAT, containing 10 grunsof protein per $ounoe serving 1 Product contains added nonfat miik soiids. Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Approximate manure and weight Item No. 01-121 Amount in edible portion of 1 pound of food as purchased Refuu: 0 Mm im'm'd "'°' ”ram 0' 1/2 container, net 1 container, net wt,4oz=113g wt,Boz=227g A B C D E F G PROXIMATE: Wawr ........... g .. . 74.48 + 0.6103 26 84.46 169.07 337.84 km! .. 102 116 231 462 W” "WY """" u . . . 426 483 968 1,934 Protein (NX6.38) ..... g . . . 4.37 1 .0255 26 4.96 9.92 19.82 Total lipid (fat) ....... g . . . 1.08 1 .0515 26 1.22 2.45 4.90 Carbohydrate, total ..... g . . . 19.05 21.60 43.24 86.41 Fiber ........... g . . . .12 .14 .27 .54 Am ........... g . .. 1.02 + .0273 12 1.16 2.32 4.63 MINERALS: CNcMm .......... mg.. . 152 172 345 689 Iron ........... mg. . . .07 .08 .16 .32 Magnesium ........ mg. . . 15 17 33 66 Phosphorus ........ mg. . . 119 135 271 542 Potassium ......... mg. . . 194 221 442 882 Sodium .......... mg. . . 58 66 133 265 2m: ........... mg.. . .74 .84 1.68 3.36 VITAMINS: Ascorbic acid ........ mg. . . .66 .75 1.50 2.99 Thhmm .......... mg.. . .037 .042 .084 .168 Riboflavin ......... mg. . . .178 .202 .404 .807 Niacin .......... mg. . . . 095 . 108 .216 .431 Pantothenic acid ....... mg. . . .489 .555 1.110 2.218 Vitamin 36 ........ mg. . . .040 .045 .091 .181 Folacin .......... meg . . 9 11 21 42 Vitamin B12 ........ meg . . .467 .530 1.060 2.118 . . RE. . . 11 12 25 50 V'“""" A """"" w. . . 46 52 104 209 LIPIDS: Fatty acids: 2 Saturated, total ...... g . . . .70 .79 1. 58 3.16 4: ......... g . . . .03 i .002 3 .04 .07 -14 $0 ......... g . .02 i .001 3 .02 .05 .10 8:0 ......... g . .01 + .0007 3 .02 .03 .06 1&0 ......... g . .03 E .002 3 .04 .07 .14 120 --------- K - .04 1 .002 3 .04 .08 .17 141° ~~~~~~~~~ g - .11 i .0055 3 .13 .26 .52 15:0 --------- 8 - .29 '_+_ .014 3 .33 .67 1.34 18:0 --------- 8 . .10 i .0050 3 .12 .24 .48 Monounsaturated, total. . . g . .30 .34 .67 1.35 16” --------- g - .02 1 .001 3 .03 .05 .11 1&1 --------- l - .25 i .012 3 .28 .56 1.12 2021 ......... g . 22:1 ......... g . Polyunsaturated, total . . . g . .03 .04 .07 .14 1812 --------- g - .02 .00] 3 .02 .05 .10 18:3 ......... g . .01 _ .0005 3 .01 .02 .04 1&4 ......... g . 20:4 ......... g . 2025 ......... g . 22:5 ......... g . 2226 ......... g . Cholesterol ........ mg . 4 5 1 0 1 9 Phytosterols ........ mg. . . AMINO ACIDS: ' TVYPtOPhafl -------- 8 - - - .025 .028 .056 .112 Threonine ......... g . . . .179 .204 .407 .814 ISOIGUCine --------- Z . - - .238 .270 .541 1.081 Leudne .......... 8 ~- . .440 .499 1.000 1.998 Lysine .......... E - ~ - .392 .444 .889 1.777 Methionine ........ 8 . . . .129 .146 _ 292 . 584 Cystine .......... g . . . 3—— — —— —— Phenylalanine ....... g . . . .238 .270 .541 1.081 Tyrosine ......... g . . . .221 .250 .501 1.000 \mfine‘ .......... g . . . .362 .410 .821 1.640 Awfinhe .......... g . . . .132 .149 .299 .597 Hkfidhe .......... g . .. .108 .123 .246 .491 Alanine .......... Z - - - ~167 .212 -424 -843 Aspartic acid ........ g . . . . 347 . 393 . 787 1 . 572 Glutamic acid ........ g . . . .856 .970 1.942 3.881 Gwane ,,,,,,,,,, x . .. .105 .120 .239 .478 Hofine .......... g .. . .518 .587 1.175 2.349 Serine .......... g . . . .271 .307 .614 1.227 ‘ Lipid content of product Carbohydrate content varies in Se1ection of va1ues to be use may range from approx. 0.5 to 2% with resu1tant variation in vitamin A and 1ipid constituents. ide1y because of amount of sugar added and/or 1eve1 and so1ids content of added flavoring materiai. d in dietary caicuiations may need to be based on -1abe1 dec1aration for fat and carbohydrate. 2 Va1ues based on data for fat extracted from p1a1n yogurt made with who1e mi1k. 3 Dashes denote 1ack of re1iab1e data for a constituent be1ieved to be present in measurab1e amount. AH-8-1 (1976) YOGURT, FRUIT VARIETIES, LOWFAT, containing 11 gram of protein per 8-ounoe serving 1 Product contains added nonfat milk solids. Item No. 01-122 Nutrients aid unit: Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased xlmete meewre and weight Refuse: 0 Moon 1 standard error N:",.':,'.:,°'1/2 container, net 1 container. net wt,4oz=ll3g wt,802=227g A B C D E F G PROXIMATE: Wawr ........... g .. . 74.10 1 0.5142 20 84.03 168.21 336.12 Food ener ........ km! . . 105 119 239 477 KY kl. . . 440 499 999 1.996 Protein (NX6.38) ..... g . . . 4.86 1 .0522 20 5.51 11.03 22.04 Tomlfifid(h0 ....... g . .. 1.41 1 .106 17 1.60 3.20 6.40 Carbohydrate, total ..... g . . . 18. 60 21 . 09 42 . 22 84 . 37 Fmer ........... g . . . .12 .14 .27 .54 Ash ........... g - 1.03 i .0337 12 1.17 2.34 4.67 MINERALS: CNcMm .......... mg. 169 192 383 766 Iron ........... mg. .07 .08 .16 .32 Magnesium ........ mg. 16 18 37 73 Phosphorus ........ mg. 133 150 301 602 Potassium ......... mg. 216 245 491 981 Sodium .......... mg. 65 74 147 294 th ........... mg. .82 .93 1.86 3.72 VITAMINS: Ascorbic acid ........ mg . . . . 74 . 84 1 . 68 3 . 36 Thiamin .......... mg. . . . 041 . 046 . 093 .186 Riboflavin ......... mg. . . . 198 .225 .449 . 898 Niacin .......... mg. . . .105 .119 .238 .476 Pantothenic acid ....... mg . . . . 544 - 617 1 - 235 2 - 468 Vitamin B5 ........ mg . . . . 045 . 051 .102 . 204 Folacin .......... meg . . 10 12 24 47 Vitamin B12 ........ mtg . . . 520 .590 1.180 2.359 . . RE.. . 15 17 34 68 Vitamln A ~~~~~~~ IU . . . 60 68 136 272 LIPIDS: Fatty acids:2 Saturated, total ...... g . . 91 1 03 2.06 4. 12 4:0 ......... g . .04 + .003 3 05 .09 .19 6:0 ......... g . .03 E .002 3 03 .06 .13 &0 ......... g . .02 + .001 3 02 .04 .08 10:0 ......... g . .04 E .003 3 05 .09 .18 12:0 ......... g . .05 i .004 3 .06 .11 .22 1410 --------- 8 - .15 i .011 3 .17 .34 .67 1&0 --------- 8 ~ .38 + .029 3 .44 .87 1.74 18:0 ......... 1 g . .14 T .010 3 .16 .31 .62 Monounsaturated, total . .‘ g . . 39 _ . 44 . 88 1 . 76 16H ......... g . .03 + .002 3 .04 .07 .14 18:1 ......... g . .32 E .024 3 37 73 1.46 20:1 ......... 1 g . 22:1 ......... 1 g . Polyunsaturated, total . . . g . . 04 . 04 . 09 - 18 18:2 ......... g . .03 + _002 3 .03 .06 .13 18:3 ......... 1 g . .01 f .001 3 01 .03 .05 18:4 .......... g . 20:4 ......... g . 20:5 ......... g . 22:5 ......... 1 g . 2226 ......... g . Cholesterol ........ mg . 6 6 12 25 Phytosterols ........ mg . AMINO ACIDS: Tryptophan ........ g . .027 .031 . 062 .124 Threonivne ......... g . 200 .226 .453 . 905 lsoleucine ......... g . 265 . 301 . 602 1. 202 Leucine .......... g . . 490 . 555 1.112 2 . 222 Lysine .......... K . . 436 . 494 . 989 1 . 976 Muhbnhe ........ g .143 .162 .325 .650 Cystine .......... g 3— —- -— “'— Phenylalanine ....... g . 265 . 301 . 602 1 . 202 Tynnme ......... g .245 .278 .557 1.113 thne- .......... g .402 .456 .913 1.824 Arginine .......... g .146 .156 - 332 - 553 Histidine .......... 3 - -120 -136 -273 '546 Alanine .......... 8 . 208 . 236 . 472 . 943 Aspartic acid ........ g . 385 .437 ~875 1 - 748 Glutamic acid ........ g .951 1.079 2.160 4.316 Glycine .......... g .117 .133 .266 .532 Proline .......... g . 576 . 653 1- 307 2 . 612 Serine .......... g . 301 - 341 - 683 1 - 365 ‘ Lipid content of product may range from approx. 0.5 to 2% with resultant variation in vitamin A and lipid constituents. Carbohydrate content varies widely because of amount of sugar added and/or level and solids content of added flavoring material. Selection of values to be used in dietary calculations may need to be based on label declaration for fat and carbohydrate. 2 Values based on data for fat extracted from plain yogurt made with whole milk. 3 Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-1 (1976) EGG, CHICKEN, WHOLE, fresh and frozen, raw Item No. 01-123 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate "mum and weight Hefuue:12%, she11 Mean 1 standard error Number of ”mm 1 egg = 50 g1 1 c = 243 g A B C E F G PROXIMATE: Water ........... g . . . 74.57 637 37.28 181.20 297.68 km! . . 158 79 384 530 F°°d energy """" 1;] _ , _ 661 330 1 .606 2,638 Protein (NX6.25) ..... g . . . 12.14 341 6.07 29.50 48.46 TOW “Did (fat) ------- 8 - . - 11.15 694 5.58 27.09 44.51 Carbohydrate, total ..... g . . . 1 . 20 . 50 2 . 92 4 . 79 Fiber ........... g . . . 0 0 0 0 Ash ----------- 8 . . . .94 i 0.023 45 .47 2.28 3.75 MINERALS: Calcium .......... mg. . . 56 136 28 135 224 lr0" ----------- "'8- ~ - 2.09 3; .0244 83 1.04 5.08 8.34 Magnesium ........ mg . . . 12 + 1 . 0 8 6 30 49 Phosphorus ........ mg. . . 180 _ 90 438 719 Potassium ......... mg. . . 130 + 4.94 30 65 316 519 Sodium .......... mg. . . 138 _ 94 69 336 552 Zinc ----------- "'8. . . 1.44 i .0406 28 .72 3.50 5.75 VITAMINS: Ascorbic acid ........ mg . . . 0 0 0 Thiamin ---------- "Vb - - . 087 134 . 044 . 211 . 347 Riboflavin ......... mg. . . , 301 82 .150 .731 1.202 Niacin ---------- "'8- - . .062 125 .031 .151 .248 Pantothenic acid ....... mg. . . 1. 727 57 . 854 4 .197 6 . 894 Vitamin 36 -------- m3. . . .120 + .0116 4 .060 .292 .479 Folacin .......... mag . . 65 _ 32 158 259 Viumin 312 -------- "“8 - ~ 1.547 138 .773 3.759 6.176 Vitamin A ......... {125. . . 156 78 379 623 IU. . . 520 162 260 1,254 2.076 LIPIDS: Fatty acids: Saturated, total ...... g . . . 3.35 1.67 8.14 13.37 4: ......... g . . . 6:0 ......... 3 8:0 ......... g 1020 ......... g 12:0 ......... g 1&0 ......... g _03 .02 .07 .12 1&0 ......... g . . . 2,45 1.23 5.98 9.83 18:0 ......... g . . . .86 .43 2.08 3.42 Monounsaturated, total. . . g . . . 4. 46 2. 23 10.83 17 . 79 16:1 ......... g . . . .37 .19 .90 1.48 18:1 ......... g . . . 4_03 2,04 9.93 16.31 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . 1, 45 .72 3. 52 5. 78 18:2 ......... g . . . 1,24 .62 3.01 4.94 18:3 ......... g . . . .03 .02 .08 .13 18:4 ......... g . . . 20:4 ......... g . . . .09 .05 .23 .37 20:5 ......... g . . . 2225 ......... g . . . Trace 22:6 ......... g . . . Trace Cholesterol ........ mg. . . 48 133 274 1 ,331 2 ,186 Phytosterols ........ mg. . . AMINO ACIDS: Tryptophan ........ g . . . .194 . 097 . 472 . 775 Threonine ......... g . . . . 596 . 298 1 . 449 2 . 380 lsoleucine ......... g . 759 . 380 1 . 846 3 . 032 Leucine- .......... g . . . 1.066 .533 2.591 4.257 Lysine .......... g . . . .820 -410 1 -992 3-272 Methionine ........ g . . . . 392 .196 . 953 1 . 566 Cystine .......... g . . . _ 289 , 145 , 703 1,155 Phenylalanine ....... g - . . . 686 . 343 1 . 666 2.737 Tyrosine ......... 8 - - - .505 .253 1.227 2.016 Valine ‘ .......... 8 ~ - - . 874 .437 2.124 3.489 Arginine .......... Z - ~ . .777 .388 1.888 3.102 Histidine .......... g . - . .293 .147 .713 1.171 Alanine .......... g - - - . 709 .354 1.723 2- 830 Aspartic acid ........ X - - - 1 . 204 . 502 2 . 925 4- 808 Glutamic acid ........ X - - - 1.545 .773 3.757 5.172 Glycine .......... g . . . . 404 _ 202 . 982 1 . 61,3 Praline .......... g . . . ,432 .241 1 . 171 1.923 Serine .......... Z . . . .923 .451 2.242 3-583 1 Weight app11'es to 1arge egg. AH-8-1 (1976) EGG, CHICKEN, WHITE, from and from, raw item No. 01-124 Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as pwdiuod ”WM“ lid units Approximate mum and might Man .1; mnderd error "gm“ 1wh‘ite=33gl 1c=243g A B C D E F G PROXIMATE: Water ........... g . . . 88.07 2.615 29.06 214.01 399.48 _ '. . km] . . 49 16 118 221 F°°“°"°'3Y ' ' ' ‘ u. . . 204 67 495 925 Homm(NX6.25) ..... g . .. 10.14 116 3.35 24.64 46.00 Toulumd(fin ....... g . .. Trace Trace .01 .02 Carbohydrate, total ..... g . . . 1.23 .41 2.99 5.58 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . .56 79 .18 1.36 2.54 MINERALS: Calcium .......... mg. . . 11 189 4 27 50 Iron ........... mg. . . .03 10 .01 .07 .14 Magnesium ........ ms. . . 9 + 2 4 3 21 40 Phosphorus ........ mg. . . 11 _ 238 4 27 50 Potassium ......... mg. . . 137 73 45 334 623 Sodium .......... mg. . . 152 86 50 370 691 Zinc ........... mg. . . .02 1 .004 11 .01 .05 .09 VITAMINS: Ascorbicacid ........ mg. . . 0 0 0 0 Thnnnn .......... nu. . . .005 + .001 6 .002 .012 .023 Riboflavin ......... mg. . . .285 E .0217 31 .094 .693 1.293 Niacin .......... mg. . . .089 + .0016 4 .029 .216 .404 Pantothenicacid ....... mg. . . .241 — 13 .080 .586 1.093 Vitamin 36 ........ mg. . . .003 2 .001 .007 .014 Folacin .......... mag . . 16 11 5 38 71 Vitamin 812 ........ mtg . . .065 13 .021 .158 .295 VkmMnA ......... Zf" ‘ g g g g LIPIDS: Fatty acids: Saturated, total ...... g . . . 0 0 0 0 4: ......... g . . . 6:0 ......... 3 8:0 ......... g 10:0 ......... g 12:0 ......... g 14:0 ......... x 0 0 0 0 1&0 ......... g 0 0 0 0 18:0 ......... g . . . 0 0 O 0 Monounsaturated, total. . . g . . . 0 0 0 0 1&1 ......... x . .. o o o 0 1&1 ......... g . .. 0 o 0 0 20:1 ......... g . . . 22:1 ..... '. . . . g . . . Polyunsaturated, total . . . g . . . 0 0 0 0 8:2 ......... g 0 0 0 0 18:3 ......... g 0 0 0 0 18:4 ......... g 20:4 ......... g 0 0 0 0 20:5 ......... g 22:5 ......... g 22:6 ......... g . . . Cholesterol ........ mg. . . 0 0 0 0 Phytosterols ........ mg. . . AMINOACIDS: Tryptophan ........ g . . . .156 .051 .378 .706 Threonine ......... g . . . .45] .149 1.096 2.046 lsoleucine ........ g , 618 . 204 1 . 502 2 . 804 Leucine .......... 8 . - - .883 .291 2.145 4.003 Lysine .......... l - - . .625 .206 1.518 2.833 MuMOMne x .394 .130 .958 1.788 Cystine .......... K . 251 .083 .611 1.141 Hwnyhhnme . .. . g . .. .638 .210 1.549 2.892 Tyrosine ......... I . . . .407 .134 .990 1.847 Valine .......... g . . . .759 .251 1.845 3.444 Arginine .......... x - . - .592 .195 1.439 2.685 HkfidMe .......... z - .. .230 .076 .560 1.045 Alanine .......... x . . . _554 .216 1.589 2.966 Asparticacid ........ l . . . .897 .296 2.180 4.070 Gmnmuadd ........ g . .. 1,415 .467 3.438 6.417 Gwcme .......... x . .. .330 .125 .923 1.722 Homw .......... a . .. .331 .126 .926 1.729 Serine .......... x . 748 .247 1.817 3. 393 1 Height appiles to egg white of 1arge egg. AH-8-1 (1976) EGG, CHICKEN, YOLK, fresh, raw Fresh yoik inciudes a smai'l proportion of white. item No. 01-125 Nutrients md units Amount in 100 gram, edible portion Amount in edible portion of common meuures of food Amount in edible portion of 1 pound of food as purchased Approximate mmure and weight Reina: 0 Mean 1 standard error "gm“ ‘ A B C D iyo‘lkE17g 10F 2439 G PHOXIMATE: Water ........... g . . . 48.76 3,801 8.29 118.49 221.18 Food . . . . . ' km! . . 369 63 897 1.675 energy ' k]. . . 1,546 263 3.756 7,011 Prom" (N X6.25) ..... g . . . 16.40 71 2.79 39.85 74.39 Total lipid (fat) ....... g . . . 32.93 1,046 5.60 80.02 149.37 Carbohydrate, mu: ..... g . . . .21 .04 .51 .95 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . 1.70 68 .29 4.13 7.71 MINERALS: Calcium .......... mg 152 127 26 368 688 "0" ----------- mg 5.58 + 0.370 4 .95 13.56 25.31 Magnesium ........ mg 15 7 3 37 69 Phosphorus ........ mg 508 410 86 1 ,235 2 ,306 Potassium ......... mg. . . 90 64 15 219 409 Sodium .......... mg. . . 49 65 8 118 221 Zinc ........... mg. . . 3.38 i .122 22 .58 8.21 15.33 VITAMINS: Ascorbic acid ........ mg. . . 0 0 0 0 Thiamin .......... mg. . . .254 + .0113 32 .043 .617 1.152 Riboflavin . . . ,, ..... mg. . . .436 I .0276 24 .074 1.059 1.978 Niacin .......... mg. . . .069 _ 6 .012 .168 -313 Pantothenicacid ....... mg. . . 4.429 26 .753 10.762 20.090 Vitamin 86 ........ mg. . . .310 + .0131 12 .053 .753 1.406 Folacin .......... mcg . . 152 — 19 26 370 691 Vitamin B12 ........ meg . . 3.803 1 .5957 11 .647 9.241 17.250 VitaminA ........ RE. . . 552 94 1.341 2.504 IU. . . 1,839 j; 37.51 104 313 4,469 8,342 LIPIDS: Fattyacids: Saturated, total ...... g . . . 9.89 1 68 24 03 44.86 4:0 ......... g . . . 6:0 ......... g . 8:0 ......... g . 10:0 ......... g . 12:0 ......... g . . . 14:0 ......... g . . . .09 42 .02 .22 .41 16:0 ......... g . . . 7.27 69 1 24 17.67 32.98 1330 --------- 8 - « - 2.53 69 43 6.14 11.47 Monounsaturated,total. . . g . . . 13,16 2 24 31.98 59.70 16:1 ......... g . . . 1.10 69 19 2.66 4.97 1321 --------- l . . . 12.06 69 2 05 29.32 54.72 20:1 ......... g . . . 22:1 ......... g Polyunsaturated,total . . . g . . . 4.28 .73 10.40 19.42 18:2 ......... g . . . 3.66 69 .62 8.89 16.59 18:3 ......... g . . . .09 32 .02 .23 .42 18:4 ......... g . . . 20:4 ......... g . . . .28 47 .05 .67 1.25 20:5 ......... g . . . 22:5 ......... g Trace 22:6 ......... g Trac CNO'ESW‘F' -------- "'8 1 .602 + 13 . 66 591 272 3 .894 7 .268 Phytosterols ........ mg. . . ~AMINOACID8: Tryvmphan -------- g . 241 . 041 . 587 1 . 095 Threonine ......... g , 890 .151 2 .162 4. 035 lsoleucine ......... g , 939 .160 2 . 283 4 . 261 Leucine- .......... 8 1 . 396 . 237 3 . 392 6 . 332 Lysine .......... 8 1.110 .189 2.697 5.035 Methionine ........ E . 417 .071 1 .014 1 .892 Cystine .......... I; . 29] . 050 . 708 1 . 321 Phenylalanine ....... g . 714 .121 1 . 734 3. 237 Tyrosine ......... z . 706 .120 1. 715 3. 202 Valine ' .......... g 1,000 .170 2.429 4.535 Arginlne .......... I 1.136 .193 2.761 5.154 HkfidMe .......... s .394 .067 .956 1.785 Alanine . . .. ....... g .821 .140 1.996 3.725 Aspartic acid ........ x 1. 370 .233 3. 328 6.213 Glutamic acid ........ K 2 . 007 . 341 4 . 878 9 .105 Glycine .......... 8 . . . .495 .034 1.205 2.250 Hoflne .......... g .. . .682 .116 1.658 3.095 Sefine .......... s . . . 1,359 .231 3.303 6.165 ‘ Weight app1ies to egg yoik of urge egg. AH-8-1 (1976) EGG, CHICKEN, YOLK, frozen, row Frozen yo1k includes approx. 17% white. Nutrients md units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Item No. 01-126 Amount in edible portion of 1 pound of food as purchased A roximeu measure and wei ht - Mean 1 standard error "3:63;“ W ' Rm”. 0 1/2 1b = 227 g A 8 C E F G PROXIMATE: Water ........... g . 55.04 + 0.2477 49 124.83 249.66 F 0d ........ ha! 323 733 1,465 0 energy k] 1,352 3,066 6,133 Protein (NX 6.25) ..... g 14.52 32.93 65.86 Total lipid (fat) ....... g 28. 65 i . 3894 33 64. 98 129 . 96 Carbohydrate, total ..... g . 36 .82 1 . 63 Fiber ...... . ..... g . o 0 0 Am ........... g 1.43 3.24 6.49 MINERALS: Calcium .......... mg. . . 121 274 548 Iron ........... mg. . . 4.39 9.96 19.91 Magnesium ........ mg. . . 13 30 61 Phosphorus ........ mg. . . 401 910 1,820 Potassium ......... mg. . . 93 211 422 Sodium .......... mg. . . 63 142 285 Zinc ........... mg. . . 2.66 6.03 12.07 VITAMINS Ascorbic acid ........ mg. . . 0 0 0 Thiamin .......... mg. . . .201 .456 .912 Riboflavin ......... mg. . . .388 .880 1.760 . Niacin .......... mg. . . .068 .154 .308 Panzothenicacid ....... mg. . . 3.519 7.981 15.962 Vitamin 36 ........ mg. . . .244 .553 1.107 Folacin .......... mtg . . 122 277 555 Vitamin B12 ........ meg . . 2.999 6.802 1175.603 . . RE.. 480 1,089 2,17 ‘ Vltafl'IlnA ------- ,- - IU. ' . 1,600 3,629 7,258 LIPIDS: Fatty acids: 1 , Saturated, total ...... g . . . 8.60 19.51 39.02 4:0 ......... g . . . 6:0 ......... g 8:0 ......... g 10:0 ......... g 12:0 ......... g . . . 14:0 ......... g . . . .08 + .007 42 .18 .36 15:0 ......... g . . . 6.32 i .100 69 14.35 28.69 18:0 ......... g . . . 2.20 I .0530 69 4.99 9.98 Monounsaturated,tonl. . . g . . . 11.45 _ 25.97 51.94 16:1 ......... g . . . .95 + .032 69 2.16 4.32 18:1 ......... g . . . 10.50 I .1716 69 23.81 47.61 20:1 ......... g . . . _ 22:1 ......... g . . . Polyunsaturated. total . . . g . . . 3.72 8.45 16.89 18:2 --------- l . . - 3.18 + .0816 69 7.22 14.43 18:3 ......... g . . . '.os f .02 32 .18 .37 18:4 ......... g . . . 20:4 ........ u g . . . .24 i .026 47 .54 1.09 20:5 ......... g . . . 22:5 ......... g 2226 ......... g . . . Cholesterol ........ mg. . . 1,301 + 13.45 13 2,951 5,902 Phytosterols ........ mg. . . _ . AMINOACIDS: Tryptophan ........ g . . . _2]4 .485 -969 Threonine ......... g . . . .77] 1,749 3.499 lsoleucine ......... g . . ~ .839 1.902 3.804 Leucine .......... x - - - 1.238 2.808 5.617 Lysine .......... K - ~ - .973 2.208 4.415 ' Meflfionhe ........ x . . . .390 .885 1.770 Cystine .......... g . . . > .259 .611 1.222 Phenylalanine ....... g . . . _554 1.507 3.014 Tyrosine ......... g . . . - .520 1.407 2.814 Valine’ .......... g . . . .908 2.060 4.120 Arginine .......... X . . . .937 2.239 4.479 Histldine .......... z - . - .346 .785 1.570 Alanine .......... x . . . .750 1.702 35-4“ Asparticacid ........ 8 ~ . - ‘ 1,220 2.766 5.532 Glutamicacid ........ K - ' - 1.805 4.094 8.183 Gwcme .......... a -. . .451 1.022 2.044 Proline .......... g . . . .597 1.354 2.708 Serine .......... x . . . 1.189 2.698 5.395 1 Values based on data for fat extracted from fresh egg yolk. AH-8-1 (1976) A EGG, CHICKEN, YOLK, frozen, sugared, raw "am No. 01-127 . . . Amount in edible portion of Amount in edible portion of e Nutrients-1d units Amount m loognms,ed1bl portion Acommon measures 0:“th 1pound of foodespurchesed roximete mum on we - Mean :1: mud-rd error N32313:“ pp 0 Rofuse. 0 1/2 1b = 227 g A B C E F G PROXIMATE: Wamr ........... g . ,, 50.82 1 0.0980 6 115.26 230.52 km! , . 323 733 1,465 F°°denergy """" u. , , 1,352 3,066 6,131 Protein (N X6.25) ..... g . . . 12.92 29.30 58.60 Total lipid (fat) ....... g . . . 25.50 57-83 115.67 Carbohydrate,total ..... g . . . 9-49 21-52 43-05 Fiber ........... g . . . 0 0 0 Ash ........... g . . . 1.27 2.88 5.76 MINERALS: Calcium .......... mg. . . 108 244 488 hon ........... mg. .. 3.91 8.87 17.74 Magnesium ........ mg. . . 12 27 54 Phosphorus ........ mg. . . 357 810 1,620 Potassium ......... mg. . . 83 188 376 Sodium .......... mg. . . 56 127 254 th ........... "w. .. 2.37 5.38 10.75 VITAMINS: Ascorbicacid ........ mg. . . 0 0 0 Thiamin .......... mg. . . .179 .406 .812 Riboflavin ......... mg. . . .345 .782 1.565 Niacin .......... mg. . . .061 .138 .277 Pantothenicacid ....... mg. . . 3.132 7.103 14.207 Vitamin Be ........ mg. . . .217 .492 .984 Folacin .......... meg . . 109 247 494 Vitamin 312 ........ mcg . . 2.669 6.053 12.107 vnam' A RE. .. 428 971 1,941 '" """"" {mg . . 1.424 3.230 6,459 LIPIDS: Fattyacids: Saturated, total ...... g . . . 7.66 17.37 34.73 4:0 ......... 5 6:0 ......... 3 8:0 ......... g 10:0 ......... g 12:0 ......... g . . . 1&0 ......... g .. . .07 .16 .32 16:0 ......... g . . . 5.63 12.77 25.54 1&0 ......... g . .. 1.96 4.44 8.88 Monounsaturated,total. . . g . . . 10.19 23.11 46.23 16H ......... g .. . .85 1.92 3.85 18H ......... g .. . 9.34 21.19 42.38 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated,total . . . g . . . 3.31 7.52 15.03 1822 ......... g . . . 2.83 6.42 12.84 1&3 ......... g . .. .07 .16 .33 18:4 ......... g . . . 20:4 ......... g . . . .21 .48 .97 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 1,158 2,627 5,254 Phytosterols ........ mg. . . AMINOACIDS: Tryptophan ........ g . . . .190 .431 .863 Threonine ......... g . . . .686 1.557 3.113 Isoleucine ......... g . . . .746 1.693 3.385 Leucine .......... g . . . 1.102 2.499 4.998 Lyfine .......... g . . . .866 1.964 3.929 Methionine ........ g . . . .347 .788 1.575 Cynhe .......... g -- . .240 .544 1.088 Phenylalanine ....... g . . . .591 1.341 2.682 Tyrosine ......... g . . . .552 1.252 2.504 Valine' .......... g . . . .808 1.833 3.666 Arginine .......... g . . - .879 1-993 3-985 Histidine .......... g . . . .308 .699 1.397 Alanine .......... g . . . _663 1.514 3.029 Asparticacid ........ g . . . 1.085 2.461 4.923 Glutamicacid ........ g . . . 1.606 3.643 7.286 Glycine .......... g . - . .401 .910 1-819 Praline .......... 8 . . . .531 1.205 2.410 Serine .......... g . - - 1.058 2.400 4.801 AH—8-1 (1976) EGG, CHICKEN, WHOLE, COOKED, FRIED ' Product is prepared using butter as tab1e fat. Item No. 01-128 . . . Amount in edible portion of Amount in edible portion of Nutrient: and unit Amoum m 100mm,odible portion common mum of food 1 pound of food A ximeumeuunmd In - Moon 2 mndlrd error N:m°1 W0 W“! Rofuu.0 1 egg = 46 g2 A B C E F G PROXIMATE: Water ........... g . . . 71.87 33.06 326.00 Fod ........ km! . . 180 83 817 ° “my 1:1. . . 754 347 3.421 "OwifliNX 6.25) ..... g . . . 11.68 5.37 52.98 Total lipid (fat) ....... g . . . 13.94 6.41 63.23 Carbohydrate,total ..... g . . . 1.15 .53 5-22 Emu ........... g .. . o 0 0 Ash ........... g . . . 1.36 .63 6.17 MINERALS: Calcium .......... mg. . . 56 26 253 Iron ........... mg. . . 2.01 .92 9.12 Magnesium ,,,,,,,, mg. . . 12 5 54 Phosphorus ........ mg. . . 174 30 788 Potassium ......... mg. . . 126 58 571 Somum .......... "q. .. 313 144 1.420 Zinc ........... mg. . . 1.38 .64 6.26 VITAMINS: Ascorbic acid ........ mg. . . 0 0 0 Thiamin .......... mg. . . .071 .033 -322 Riboflavin ......... mg. . . .275 .126 1.247 Niacin .......... mg. . . .057 .026 -259 Panlothenicacid ....... mg. . . 1.658 .763 7.521 Vitamin 36 ........ mg. . . .109 .050 -494 Folacin .......... mag .' . 47 22 212 Vitamin 812 ........ mcg . . 1.262 .581 812.724 . . RE. . . 180 83 VltammA --------- {IU. . . 622 286 2,821 LIPIDS: Fattyacids: Saturated, total ...... g . . . 5.23 2.41 23.72 «0 ......... g .. . .10 .05 -48 e0 ......... g .06 .03 .28 8:0 ......... 5 .04 .02 .16 10:0 ......... g .08 .04 .37 12:0 ......... g .09 .04 .42 140 ......... g .36 .16 1.61 16:0 ......... g 3.22 1.48 14.53 18:0 ......... g . . . 1.22 .56 5.51 Monounsaturated, total. . . g . . . 5.21 2.40 23.64 1611 ......... g . . . .43 .20 1.95 18:1 ......... g . . . 4.74 2.18 21.48 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated,total . . . g . . . 1,51 .70 6.85 18:2 ......... g . . . 1.26 .58 5.73 1&3 ......... g . .. .08 .04 .35 18:4 ......... g . . . 20:4 ......... g . '. . .09 .04 .41 20:5 ......... g . . . 22:5 ......... g . . . 2226 ......... g . . . Cholesterol ........ mg. . . 534 246 2.424 Phytosterols ........ mg. . . AMINOACIDS: Tryptophan ........ g . . . .187 .086 -343 Threonine ......... g . . . .574 .264 2-502 lsoleucine ......... g _73‘| ,336 3.314 Leudne .......... g - . 1.026 .472 4.654 Lysine .......... l - - - .789 .363 3-577 Methionine ........ 8 - - - .377 .174 L712 Cystine .......... x . . . .273 .128 1.263 Phenylalanine ....... 8 - - - .660 .303 2.992 Tyrosine ......... g . . . .435 .224 2.204 Valine' .......... g . . . .34] .387 3.815 Arginine .......... ‘ 3 . . . .748 .344 3.391 Histidine .......... x - - - .282 .130 1.280 Alanine .......... K - - ' .682 .314 3.094 Asparticacid ........ g . . . 1.159 .533 5.256 Giutamicacid ........ g . . . 1.488 .684 6.748 Glycine .......... K . . . .389 _]79 1.763 Proline .......... g . . . .463 .213 2.102 Serine .......... s . . . .888 .408 4.027 1 For information on ingredients used, see"Procedures for Ca1cu1ating Nutritive Vaiues of Home-Prepared Foods,“ U.S. Dept. Agr. ARS 62-13. 1966. 2 Weight app1ies to fried egg prepared using 1arge egg. AH-8-1 (1976) EGG, CHICKEN, WHOLE, HARDCOOKED Item No. 01-129 Product is cooked in she11. . . . Amount in edible portion of Amount in edible portion of N . d . Amount in 100 grams, “hm. portion common measures of food 1 pound of food as purchased “mom." "m“ Number“ Awoxim mwnmdw-iom nm:12%, she11 Meanimnderd error Implu 1 C, chopped 1 = 50 1 = 136 A B C D egg E g F g G ”35:9??th ......... g . . . 74.57 37.28 101.42 297.68 km! .. 158 79 215 630 “WWW """" .1. . _ 551 330 899 2.638 PfOflinINXSJS) ..... g . . . 12.14 6.07 16.51 48.46 Toulfimd(fifl ....... g . .. 11.15 5.58 15.16 44.5 Carbohydrate,total ..... g . . . 1.20 0-50 3-53 3-79 Fl) ........... . . . 0 A;:r ........... i . . . .94 .47 1.28 3.75 MINERALS: Calcium .......... mg. . . 56 28 76 223 34 Iron ........... mg. . . 2.09 1.04 2.84 . Mmefium ........ mg. . . 12 6 17 743 Phosphorus ........ mg. . . 180 90 245 Potassium ......... mg. . . 130 65 177 519 Sodium .......... mg. . . 138 69 188 552 Zinc ........... mg. . ._ 1.44 .72 1.96 5.75 VITAMINS: Asoorbicacid ........ mg. . . 0 0 0 0 Thiamin .......... mg. .074 .037 .101 .295 Riboflavin ......... rug. . . .285 .143 .389 1.142 Niacin .......... mg. . . .059 .030 .080 6.232 Pantothenicacid ....... mg. . . 1.727 .864 2.349 .8 VilamlnBe ........ mg. . . .114 .057 .155 .455 Folacin .......... mtg . . 49 24 67 192 249 Vitamin B12 ........ mtg . . 1.315 78.657 21;.788 623. Vim” """"" 117: C I 1533 260 707 2.076 LIPIDS: meacids: Saturated, total ....... ‘g . . . 3.35 1.67 4.55 13.37 4:0 ......... g 6:0 ......... 3 8:0 ......... g 10:0 ......... g 12:0 ......... . . . 1&0 ......... g . .. .03 .02 .04 .12 16:0 ......... g . . . 2.46 1.23 3.35 9.83 18:0 ......... g . . . .86 .43 1.16 3.42 Monounsaturated, total. . . g . . . 4.46 2.23 6&6) 17.23 16:1 ......... g . . . .37 .19 . . 18H ......... g . . . 4.08 2.04 5.56 16.31 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . 1.45 .72 1.97 5.78 18:2 ......... g . . . 1,24 .62 1.68 4.94 18:3 ......... g . . . .03 .02 .04 .13 18:4 ......... g . . . 20:4 ......... g . . . .09 .05 .13 .37 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 543 274 745 2,186 Phytosterols ........ mg. . . AMINOACIDS: Tryptophan ........ g . . . .194 .097 .264 .775 Threonine ......... g . . . .596 ‘ .298 .811 2-380 lsoleucine ......... g . . . .759 .380 1.033 3.032 Leucine .......... K . ~ - 1.066 .533 1.450 4.2;); Lysine .......... g . . . .820 .410 1.115 3. Methionine ........ 8 - - . .392 .196 .534 1.566 Cystine .......... x . . . .289 .145 .394 1.155 Phenylalanine ....... g . . . .686 .343 .933 2.737 Twofine . . .. . .. . . g . .. .505 I457 1.6:; 3.2;3 Valine .......... g . . . .874 , . . Arginine .......... 8 - - - .777 .388 1.057 3-102 Histidine .......... g . . . .293 .147 .399 1.171 Alanine .......... g . . . .709 .354 .964 2.830 Asparticacid ........ K - - . 1.204 .602 1.638 4-808 Glutamicacid ........ g . . . 1.546 .773 2.103 6.172 Glycine .......... 8 : - - .404 1.221 .222 1.3;; Praline .......... g - - ~ ,482 . . . Serine .......... 8 - - - .923 .461 1.255 3.683 1 Height app11es to hard-cooked egg prepared using large egg. ‘ AH-8-1 (1976) EGG, CHICKEN, WHOLE, COOKED, OMELET1 Product is prepared using butter as tabie fat and milk. Item No. 01-130 Amount in 100 grams, edible portion Amount in edible portion of Amount in edible portion of N utrienu and uni ts Acommon measures OZfoodh 1 pound of food voxumete meeaure an we I - Mean 1 mnderd errov "21:35:, pp ll “dun-o 1 egg = 64 g2 A B C D E F G PROXIMATE: Water ........... g . . . 76.29 48.83 346.05 F ..... Izcn! . . 148 95 670 “dew ' ' , 1.1. . . 618 395 2,803 Protein(NX 6.27) ..... g . . . 9.32 5.96 42.28 Total lipid (fat) ....... g . . . 11.06 7.08 50.17 Carbohydrate. total ..... g . . . 2.14 1.37 9.71 Fiber ........... g . . . 0 0 0 Ash ........... g . . . 1.19 .76 5.40 MINERALS: Calcium .......... mg. . . 74 47 334 Iron ........... mg. . . 1.46 .93 6.62 Magnesium ........ mg. . . 12 8 56 Phosphorus ........ mg. . . 151 97 685 Potassium ......... mg. . . 133 85 602 Sodium .......... mg. . . 242 155 1,100 Zinc ........... mg. . . 1.10 .70 4.99 VITAMINS: Ascorbic acid ........ mg. . . .20 .13 .91 Thiamin .......... mg. . . .061 .039 .277 Riboflavin ......... mg. . . .243 .156 1.102 Niacin .......... mg. . . .066 .042 .299 Pantothenicacid ....... mg. . . 1.280 .819 5.806 Vitamin 86 ........ mg. . . .091 .058 -413 Folacin .......... mcg . . 35 22 157 Vitamin B12 ........ mcg . . .997 .638 {11-522 . . RE. .. 139 89 63 V'””“" A """"" w. . . 435 311 2,204 LIPIDS: Fatty acids: Saturated, total ...... g . . . 4.41 2.82 19.99 4:0 ......... g .11 .07 .50 e0 ......... g .06 .04 .29 8:0 ......... g .04 .02 .17 10:0 ......... g .08 .05 .38 120 ......... g .10 .06 .43 1&0 ......... g .36 .23 1.63 1510 --------- Z 2.58 1.65 11.73 18:0 ......... g . . . 1.00 .64 4.53 Monounsaturated, total. . . g . . . 4.05 2.59 18.36 16:1 ......... g . .. .33 .21 1.50 18:1 ......... g 3.67 2.35 16.63 2021 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g 1.12 .72 5.10 18:2 ......... g . . . .93 .60 4.22 18:3 ......... g . . . .07 .04 .32 18:4 ......... g . . . 2&4 ......... g .. . .06 .04 .29 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 388 248 1,761 Phytosterols ........ mg. . . AMINO ACIDS: Tryptophan ........ g . . . .147 .094 .668 Threonine ......... g . . . .453 .290 2-056 lsoleucine ......... 'g .581 .372 2.636 Leucine .......... g . . . .333 .565 4.005 Lysine .......... Z . 641 . 410 2 . 906 Methionine ........ g . . - .294 .188 1.335 Cynhe .......... g . .. .208 .133 -944 Phenylalanine ....... g . . 519 , 332 2 . 353 Tyrosine ......... g ~ . . .394 .252 1.787 Valine .......... g _555 .425 3.021 Arginine .......... K . - - .569 .364 2.582 Histidine .......... g . . . .227 .146 1.032 Alanine .......... g . . '- .522 .334 2.367 Asparticacid ........ 8 . - - .902 .577 4-093 Glutamic acid ........ g . . . 1.255 .810 5.738 Glycine .......... g . . . .299 .191 1-355. Pmune .......... g .. . .424 .271 1.922 Serine .......... g - - ~ .688 .440 3.122 ‘ For information on ingredients used, see "Procedures for Caicuiating Nutritive Vaiues of Home-Prepared Foods,‘ ARS 62-13, 1966. 2 Weight appiies to omeiet prepared using 1arge egg. 'U.S. Dept. Agr. AH-8-1 (1976) EGG, CHICKEN, WHOLE, COOKED, I’OAGI'IED1 Item No. 01-131 . . . Amount inedible portion of 1 Amount in edible portion of . . Amount In 100 grams, edible portion common measures of f cod i 1900'"! of food Numents md "mu Approximate measure and weight Ref - 0 Moon 1 standard errov nigh“ ‘ mo. 1 egg = 50 92 A B C D E F G PROXIMATE: ‘ Water ........... g . . 74.27 37.14 336.89 .. ._ km! . . 157 79 713 Food energy k]. . _ 658 329 2,985 Protein(NX6_25) ----- 8 - . - 12.09 6.04 54.84 Toulnmd(hn ....... g . .. 11,10 5.55 50.35 Carbohydrate, total ..... g . . . 1.20 .60 5.44 Fmer ........... g . . . o o ‘ 0 Ash ........... g . . '|_34 ,67 6.08 MINERALS: Calcium .......... mg. . . 57 28 ‘ 258 Iron ........... mg. . . 2_08 1,04 9.44 Magnesium ........ mg. . . 12 5 55 Phosphorus ........ mg. . . 179 90 814 Potassium ......... mg. . . 129 65 587 Sodium .......... mg. . . 293 146 1,328 Zinc ........... mg. . . ‘|_43 .72 6.49 VITAMINS: Ascorbic acid ........ mg. . . 0 0 0 Thiamin .......... mg. . . .069 .035 .313 Riboflavin . . . . . . . . . mg. . . ,255 .127 1.157 Niacin .......... mg. . . .052 .026 .236 Pantothenicacid ....... mg. . . L720 .860 7.802 VhamhIBG ........ mg. .. .102 .051 .463 Folacin .......... mcg . . 49 24 222 Vitamian ------- :28 - - 1.233 .616 ‘ 5.593 . . . .. 3 memA ......... w. .I ‘ 3313 223 2,320 LIPIDS: , Fattyacids: Saturated, total ...... g . . . 3.33 1.67 15,12 4:0 ......... g . . . 6:0 ......... g 8:0 ......... g 10:0 ......... g 12:0 ......... g 14:0 ......... g .03 02 14 16.0 ......... g ... 2 45 122 11 12 1&0 ......... g .. . .85 .43 3.87 Monounsaturated,tozal. . . g . . . 4.44 2.22 20.12 1621 ......... g . . . .37 .18 1.68 18:1 ......... g . . . 4.07 2.03 ' 18.45 20:1 ......... g . . . 22:1 ......... g . . . Poiyunsaturated, total . . . g . . . 1.44 “ -72 6‘54 1&2 ......... g .. . 1.23 .62 5.59 18:3 ......... g . . . .03 -02 -14 18:4 ......... g . . . 20:4 ......... g . . . .09 .05 .42 20:5 ......... g . . . 22:5 ......... g 22:6 ......... g . . . Cholesterol ........ mg. . . 545 273 2,474 Phytosterols ........ mg. . . AMINOACIDS: Tryptophan ........ g . . . .193 .097 .877 Threonine ......... g . . . .594 .297 2.694 lsoleucine ......... g . . . .756 .378 3.431 Leucine .......... 8 . . . 1.062 .531 4-817 Lysine .......... g - . . .816 .408 3.703 Methionine ........ 8 ~ . . .391 .195 1.772 Cystine .......... g . . . .288 .144 1.307 Phenflahnhe ....... g . . . .683 .341 3.097 Tyrosine ......... g . . . .503 ,251 2.281 Valine ' .......... g . . . .870 .435 3.948 Arginine .......... g . . . .774 .387 3.510 Hkfimne .......... g . . . .292 .146 1.325 Alanine. . . . ...... g . . . .706 .353 3.203 Asparticacid ........ S . . . 1.199 .600 5.440 Gluumicacid ........ 8 - - - 1.540 .770 6.984 Glycine .......... g . - - .402 .201 1.82.5 Hoflne .......... g .. . .480 .240 2.176 Serine .......... 8 . . . .919 .459 1 4-168 1 For information on ingredients used, see"Procedures for Ca1cu1ating Nutritive Vaiues of Home-Prepared Foods," U.S. Dept. Agr. ARS 62-13. 1966. 2 Height appiies to poached egg prepared using 1arge egg. ‘ AH—8-1 (1976) .‘EGG‘,'CH|CKEN, WHOLE, COOKED, SCRAMBLED1 Product is prepared using butter as tabie fat and mi1k. Item No. 01-132 Amount in 100 grams, edible portion Amount in edible portion of Amount in edible portion of Nutrients and units common measures 0:,me 1 pound of food ox mete "tenure en wei Mean 1 stand-rd error N:m°' App! 9 = 2 = A a c D 1 egg E 64 g 1 c F 220 g G PROXIMATE: Water ........... g . . . 76.29 48.83 167.84 346.05 F _______ kcal . . 148 95 325 670 °°d°"°'8Y ' u. . _ 618 395 1,350 2,803 Protein(NX 6.27) ..... g . . . 9.32 5.96 20.50 42.28 Toulumd(hn ....... g . . . 11.06 7.08 24.33 50.17 Carbohydrate,total ..... g . . . 2.14 1.37 4.71 9.71 Fiber ...... _ ..... g . . . 0 0 0 0 Ash ........... g . . . 1.19 .76 2.62 5.40 MINERALS: Calcium .......... mg. . . 74 47 162 334 Iron ........... mg. . . 1.46 .93 3.21 6.62 Magnesium ........ mg. . . 12 8 27 56 Phosphorus ........ mg. . . 151 97 332 635 Potassium ......... mg. . . 133 85 292 602 Sodium .......... mg. . . 242 155 534 1,100 Zinc ........... mg. . . 1.10 .70 2.42 4.99 VITAMINS: Asoorbicacid ........ mg. . . .20 .13 .44 .91 Thiamin .......... mg. . . .061 .039 .134 .277 Rmoflawn ......... nu. .. .243 .156 .535 1.102 Niacin .......... mg. . . .066 .042 .145 .299 Pantothenicacid ....... mg. . . 1.280 .819 2.816 5.806 Vitamin 36 ........ mg. . . .091 .058 .200 .413 Folacin .......... mtg . . 35 22 76 157 Vitamins” -------- "'08 ~ ~ .997 .638 2.193 4.522 . . RE. . . 139 89 306 631 VitamInA ----- IU. . . 486 311 1,069 2.204 LIPIDS: Fattyacids: Saturated, total ...... l 4. 41 2 . 82' 9. 70 19. 99 to ......... g .11 .07 .24 .50 6:0 ......... g _06 .04 .14 .29 &o ......... g .04 .02 .08 .17 1°10 --------- E .08 .05 .19 .38 120 ......... g .10 ,05 .21 .43 14:0 ......... g .36 .23 .79 1-63 16:0 ......... g 2.58 1.65 5.69 11.73 1310 --------- 8 1.00 .64 2.20 4.53 Monounsaturated, total . . . g 4 _ 05 2 _ 59 8, 90 18. 36 1&1 ......... g .33 .21 .73 1.50 1311 --------- l 3.67 2.35 8.07 16.63 20:1 ......... g 22:1 ......... g Polyunsaturated, total . . . g 1.12 .72 2.48 5.10 18:2 ......... g .93 .60 2.05 4.22 18:3 ......... g .07 .04 .16 .32 1&4 ......... g 20:4 ......... g .06 .04 .14 .29 20:5 ......... g 22:5 ......... g 22:6 ......... g . . . Cholesterol ........ mg. . . 388 248 854 1,761 Phytosterols ........ mg. . AMINOACIDS: Trwtophan ........ g - - . .147 .094 .324 .668 ThnoMne ......... g . .. .453 .290 .997 2.056 lsoieucine ......... g . . . .581 .372 1.279 2.536 Leucine .......... 8 ~ ~ - .883 .565 1.942 4.005 Lysine .......... I . . . .641 .410 1-409 2-906 Methionine ........ 8 - - - .294 .188 -547 1-335 Cystine .......... 5 . . . .208 .133 .458 .944 Phenylalanine ....... g . . . .519 .332 1.141 2.353 TWOSlM --------- I ~ - ' .394 .252 .867 1.787 VaHne' .......... g . .. .666 .426 1.465 3.021 minim ---------- l - ’ - .569 .364 1.252 2.582 Hkfldhe .......... 3 . .. .227 .146 .500 1-032 Alanine .......... 8 . . . .522 .334 1.148 2.367 Aspartieanid ........ 8 . . . .902 .577 1.985 4.093 Glutamicacid ........ z . - ~ 1.265 -810 2-783 5-738 Glycine .......... g . . . .299 .191 .657 1.355 Proline .......... x . . . .424 .271 .932 1.922 Serine .......... 8 . . . .688 .440 1.514 3.122 1 For information on ingredients used, see"Procedures for Ca1cu1ating Nutritive Va1ues of Home-Prepared Foods;'U.S. Dept. Agr. ARS 62-13. 1966. 1 Height app1ies to scramb1ed egg prepared using 1arge egg. AH-8-1 (1976) EGG, CHICKEN, DRIED, WHOLE Item No. 01-133 Nutrient: and units Amount in 100 grams, edible portion Amount in odiblo portion of common maasures of food Amount in edible portion of 1 pound of food as purchased Approxlm monun and walghl nfiuwo Munimndardorror N:ml:.°' 1 C, sifted 1 tbs = 5 = 85 A B C p E g F g G PHOXIMATE: Water ........... g . . . 4.14 i 0.103 47 0.21 3.52 18.78 km! . . 594 30 505 2,697 “mm” ' ‘ ' i ' ' " u. .. 2,488 124 2.115 11.285 Protein (NX6.25) ..... g . . . 45.83 + .1752 3 2.29 38.96 207.88 Total lipid (fat) ....... g . . . 41.81 T .4740 43 2.09 35.54 189.65 Carbohydrate, total ..... g . . . 4.77 - .24 4.05 21.64 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . 3.45 i .0353 3 .17 2.93 15.65 MINERALS: Calcium .......... mg. . . 212 11 180 959 Iron ........... mg. . . 7.88 .39 6.70 35.74 Magnesium ........ mg. . . 46 2 39 210 Phosphorus ........ mg. . . 679 34 577 3,079 Potassium ......... mg. . . 490 24 416 2:221 Sodium .......... mg. . . 521 26 443 2,365 Zinc ........... mg. . . 5.43 .27 4.62 24.63 VITAMINS: Ascorbic acid ........ mg. . . 0 0 0 0 Thiamin .......... mg. . . .309 + .0138 20 .015 .263 1.402 Riboflavin ......... mg. . . 1.172 T .0641 14 .059 .996 5.316 Niacin .......... mg. . . .246 1" .0113- 14 .012 .209 1-116 Pantothenicacid ....... mg. . . 6.383 I .1487 6 .319 5.426 28-953 Vitamin B5 ........ mg. . . .400 _ 1 .020 .340 1.814 Foiacin .......... mag . . 184 9 156 834 Vitamin B12 ........ mag . . 10.000 1 .500 8.500 45.360 VitaminA ________ RE. . . 586 29 498 2.658 W: . . 1,950 98 1.658 8,845 LIPIDS: Fatty acids: 1 Saturated, total ...... g . . . 12,56 .63 10.67 56.95 4: ......... g . . . 6:0 ......... g 8:0 ......... g 10:0 ......... g 12:0 ......... g 14:0 ......... g .12 + .011 42 .01 .10 .52 155° --------- 8 - - - 9.23 T .129 69 .46 7.85 41.87 1310 --------- x - - - 3.21 I .0735 69 .16 2.73 14.56 Monounsaturatad,total. . . g . . . 16.71 _ .84 14.20 75.79 16:1 ......... g . . . 1.39 + .0449 69 .07 1.18 6.31 18:1 ......... g . . . 15.32 E .2225 69 .77 13.02 69.48 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated,total . . . g . . . 5.43 .27 4.62 24.65 18:2 ......... g . . . 4.64 + .114 69 .23 3.95 21.06 13:3 ......... g . . . .12 f .024 32 .01 .10 .54 18:4 ......... g . . . 2°14 --------- 8 - - - .35 1 .038 47 .02 .30 1.59 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol -------- "'8- - - 1,918 1 24.69 50 96 1.631 8,701 Phytosterols ........ mg. . . AMINOACIDS: Tryptophan s . .733 .037 .623 3.326 Threonine. . . . . . g . 2_251 .113 1.913 10.211 Isoleucine ......... g . . . 2,367 .143 2.437 13-005 Leucine .......... 8 ~ - - 4.026 .201 3.422 18.261 Lysine .......... 3 ~ - ~ 3.094 .155 2.630 14-036 Methionine ........ 8 ~ ~ - 1.481 .074 1.259 6.719 Cystine .......... g . . . 1.093 .055 .929 4.956 Phenylalanine ....... g . . . 2.588 _'|29 2,200 11.741 TYVOSIM --------- 5 1 ' ' 1.907 .095 1.621 8.648 Vailne' .......... g . . . 3‘300 .155 2.805 14.968 Arginine .......... g . . . 2,933 .147 2.493 13.305 Histidine .......... Z . . - 1,107 .055 .941 5.022 Alanine .......... 8 ~ . ~ 2.676 .134 2.275 12.140 Asparticacid ........ 8 - - - 4.546 .227 3.864 20-622 Glutarnicacid ........ g . . . 5,337 .292 4.961 26.476 Glycine .......... x . . . 1.525 .076 1.296 6.918 Praline .......... g . . . 1.819 .091 1.546 8.249 Sarina .......... 8 3.483 .174 2.961 15.799 1 Va1ues based on data for fat extracted from egg yo1k. AH-8-1 (1976) EGG, CHICKEN, DRIED, WHOLE, STABILIZED (glucose reduced) Item No. 01-134 Amount in edible portion of 1 pound of food as purchased Amount in edible portion of A t' 100 ,ed‘bl rt' moun in grams I epo Ion common are: offood Nutrient: and uniu A oxinute moosuu and woi ht - Mann 2 mud-rd error Ngwlz‘o' PP! 1 C ’9 sifted Refuse. 0 1 tbs = 5 = 85 A B C p E g F g G PROXIMATE: Water ........... g . . . 1.87 1“ 0.0986 14 0.09 1.59 8.48 Food ........ Imzl . . 615 31 523 2,791 “my 1.1. . . 2,575 129 2,188 11,679 Protein (NX6.25) ..... g . . . 48.17 2.41 40.94 218.50 Total lipid (fat) ....... g . . . 43. 95 2 . 20 37. 36 199.36 Carbohydrate, total ..... g . . . 2. 38 .12 2. 02 10.80 Fiber ........... g . . . 0 0 0 0 Ash ........... g . , . 3.63 .18 3.08 16.47 MINERALS: Calcium .......... mg. . . 222 11 189 1,008 Iron ........... mg. . . 8.28 .41 7.04 37.56 Magnesium ........ mg. . . 49 2 41 221 Phosphorus ........ mg . . . 715 36 607 3 ,242 Potassium ......... mg . . . 515 26 438 2 ,335 Sodium .......... mg. . . 548 27 466 2 ,486 Zinc ........... mg. . . 5.71 .28 4.85 25.90 VITAMINS: Ascorbic acid ........ mg . . . 0 0 0 0 Thiamin .......... mg. . . .325 .016 .276 1.474 Riboflavin ......... mg . . . 1 . 232 . 062 1 . 047 5 . 588 Niacin .......... mg. . . .259 .013 .220 1.175 Pantothenic acid ....... mg . . . 6. 710 . 336 5 . 703 30. 437 Vitamin 85 ........ mg. . . . 420 . 021 . 357 1. 905 Folacin .......... meg . . 193 10 164 876 Vitamin B12 ........ mcg . . 10.512 .526 8.935 47.682 V.“ . A {RE . . 616 31 524 2,794 ' ”“" """"" IU. . . 2,050 102 L742 9’2” LIPIDS: Fatty acids: Saturated, total ...... g . . . 13.20 .66 11 .22 59.87 4: ......... g . . . 6:0 ......... g 8:0 ......... g 10:0 ......... g 1210 ......... g . . . 14:0 ......... g . . . .12 .01 .10 .55 16:0 ......... g . . . 9.70 .48 8.25 44.01 18:0 ......... g 3.37 .17 2.87 15.31 Monounsaturated, total. . . g . . . 17 . 56 . 88 14. 93 79 . 57 16:1 ..... .. . .. g . .. 1.46 .07 1.24 6.64 18:1 ..... ‘1... . . g . . . 16.10 .80 13.69 73.04 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . 5. 71 . 29 4 . 86 25 . 91 18:2 ......... g . . . 4.88 .24 4.15 22.14 18:3 ......... g . . . .12 .01 .10 .56 18:4 ......... g . . . 20:4 ......... g . . . .37 .02 .31 1.67 20:5 ......... g . . . 2225 ......... g . . 22:6 ......... g . . . Cholesterol ........ mg. . . 2,017 101 1,714 9,147 Phytosterols ........ mg. . . AMINO ACIDS: Tryptophan ........ g . . . . 771 . 039 .655 3.496 Threonine ......... g . . . 2.366 .118 2.011 10.733 lsoleucine ......... g 3.014 .151 2.561 13.669 Leucine .......... x 4.231 .212 3.597 19.193 Lysine .......... g - - > 3.252 .163 2.765 14.753 Methionine ........ g . . . 1. 557 . 078 1 . 323 7-062 Cystine .......... g - ~ - 1.148 . 057 .976 5.209 PhenYlalanine ....... 8 2.721 .136 2.313 12.341 Tyrosine ......... g - 2. 004 .100 1 . 703 9 . 090 Valine ' .......... 3 3.468 .173 2.948 15.732 Arginine .......... g . - - 3.083 .154 2.620 13.984 Histidine .......... (g . - . 1.164 .058 .989 5.279 Alanine .......... g . . . 2,813 .141 2.391 12.760 Aspartic acid ........ K - - - 4. 778 .239 4. 062 21. 675 Glutamic acid ........ g . . . 6.135 , 307 5.215 27.828 Glycine .......... g - - . 1. 603 .080 1. 363 7. 272 Praline .......... g - ~ - 1.911 .096 1.625 8.670 Serine .......... g 3.661 .183 3.112 16.606 AH-8-1 (1976) EGG,CHICKEN, DRIED, WHITE, flakes, stabilized (glucose reducedl Item No. 01-135 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: 0 Mean 1 mnderd error N:":'M:'°f 1/2 1b = 227 g A B c E , F G PHOXIMATE: Water ........... g . . . 14.62 _+_ 0.5453 5 33.16 66.32 Food km! . . 351 796 1,592 energy """" k]. . . 1,469 3,332 6.665 Protein(NX6.25).' . . . . g . . . 76.92 174.46 348.91 Total lipid (fat) ....... g . . . .04 .09 .18 Carbohydrate,total ..... g . . 4.17 9.46 18.92 Fiber ........... g . . . 0 0 Ash ........... g . 4.25 9.64 19.28 MINERALS: Calcium .......... mg. 83 189 378 Iron ........... mg . . 23 . 52 1. 04 Magnesium ........ mg. 67 152 304 Phosphorus ........ mg. 83 189 378 Potassium ......... mg. 1 ,042 2 ,362 41725 Sodium .......... mg. 1.156 2 .622 5 .244 Zinc ........... mg. .15 .34 .68 VITAMINS: Ascorbicacid ........ mg. . . 0 0 Thiamin .......... mg. . . .035 .079 .159 Riboflavin ......... mg. . . 2.162 4.903 9.807 Niacin .......... mg. . . .675 1.531 3.062 Pantothenicacid ....... mg. . . 1.829 4.148 8-296 Vitamin 36 ........ mg. . . .023 .052 .104 Folacin .......... mtg . . 89 203 405 Vilamian ........ mcg . . .493 1.118 2.236 VitaminA ......... “if" ' ' g 8 8 LIPIDS: Fattyacids: Saturated, total ...... g . . . 0 0 0 4: ......... 3 6:0 ......... 5 8:0 ......... g 10:0 ......... g 12:0 ......... g 14:0 ......... g 0 0 0 16:0 ......... g 0 0 0 18:0 ......... g 0 0 0 Monounsaturated, total. . . g . . . 0 0 0 16:1 ......... g . . . o o 0 18:1 ......... g . . . 0 0 0 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . 0 0 0 18:2 ......... g . . . 0 O 0 18:3 ......... g . . . 0 0 0 18:4 ......... g . . . 20:4 ......... g . . . 0 0 0 2015 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg . 0 0 Phytosterols ........ mg. . . AMINOACIDS: Tryptophan ........ g . . . 1.181 2.680 5.359 Threonine ......... g . . . 3.421 7.760 15.519 lsoleucine ......... g 4, 689 10. 635 21. 269 Leucine .......... g 6.695 15.185 30.369 Lysine .......... S - - - 4.738 10.746 21-493 Methionine ........ g . . . 2.991 6.783 13.566 Cystine .......... g . - - 1.908 4.326 8.653 Phenylalanine ....... g - ~ - 4.837 10.970 21.939 Tyrosine ...... » . . . g . . . 3.089 7.006 14.012 Valine' .......... g . . . 5_750 13,063 26.126 Arginine ---------- 3 1 ‘ - 4.492 10.188 20.376 Histidine .......... z - . - 1.748 3.964 7.927 Alanine .......... g . . . 4.950 11.249 22.498 Asparticacid ........ E - - - 6.806 15.436 30.871 Glutamicacid ........ g . . . 10.732 24.340 48.680 Glycine .......... g - - - 2.880 6.532 13.063 Praline .......... Z - - - 2.892 6.559 13.119 Serine .......... 8 - . . 5.674 12.868 25.735 AH-8-1 (1976) EGG, CHICKEN, DRIED, WHITE, mm, stabilized (glucose reduced) ”9'“ "0-31-1313 Amount in 100 grams. edible portion Amount in edible portion of Amount in edible portion of Nutrients M units common measures of food 1 pound of food as pwehund ' Approximate mum and mm Rm”; 0 Mnnimnduvdomu Nauggo 1 C, sifted A B c D E 107 g F G PROX'MATE: Water ........... g . . , 8.54 1 0.538 5 9.14 38.74 Food . . _ . km! , , 376 402 1,706 e"°my " ' ' 4 k}, . _ 1,574 1,684 7,139 Pnndn(N X 6.25) ..... g . . . 32.40 88.17 373.77 Total lipid (fat) ....... g . . . .04 .04 .18 Carbohydrate, total ..... g . . . 4-47 4-78 20-28 Fiber ........... g . . . 0 0 0 Am ........... g . . . 4.55 4.87 20.64 MINERALS: Qlcium .......... mg. . . 89 96 406 iron ........... mg. . . .24 .26 1.09 Magnesium ........ mg. . . 72 77 . 326 Phosphorus ........ mg. . . 89 96 406 Potassium ......... mg. . . 1,116 1,194 5,061 Sodium .......... mg. . . 1.238 1,325 5,617 Zinc ........... mg. . . .16 .17 .73 VITAMINS: Ascorbicacid ........ mg. . . 0 0 0 Thiamin .......... mg. . . .037 .040 .168 Riboflavin ......... mg. . . 2.316 2.478 10.505 Niacin .......... mg. . . .723 .774 3.280 Pantotllenic acid ....... mg. . . 1.958 2.095 8.881 Vitamin 35 ........ mg. . . .024 .026 .109 Folacin .......... mcg . . 96 102 434 Vitamin an ........ mcg . . .528 .565 2.395 V' . RE.. . 0 0 0 ltammA ......... {Ill 0 0 0 LIPIDS: Fattyacids: Saturated, total ...... g . . . 0 0 0 4:0 ......... 3 6:0 ......... 3 8:0 ......... g 10:0 ......... g 12:0 ......... g 14:0 ......... g 0 0 0 16:0 ......... g . . . 0 0 0 18:0 ......... g . . . 0 0 0 Monounsaturated, total. . . g . . . 0 0 0 16:1 ......... g . . . 0 0 0 “18:1 ......... g . . . 0 0 0 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . 0 0 0 1822 ......... g . . . 0 0 0 18:3 ......... g . . . 0 0 0 18:4 ......... g . . . 20:4 ......... g . . . o 0 0 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 0 0 0 Phytosterols ........ mg. . . AMINOACIDS: Tryptophan ........ g . . . 1.266 1.354 5.741 Threonine ......... g . . . 3.665 3.922 16.625 lsoleucine ......... g . . . 5.023 5.375 22.785 Leucinei .......... g . ~ - 7.172 7.674 32-533 Lyflne .......... g . . . 5.076 5.431 23.024 Mnhhnhe ........ 8 . . . 3.204 3.428 14.532 Cystine .......... l . . . 2.044 2.187 9.269 Phenylalanine ....... g . . . 5,181 5.544 23.502 Tyrosine ......... g . . . 3.309 3.541 15.010 Valine .......... g . . . 6.170 6.602 27.988 Anfinhe .......... 8 . . . 4.812 5.149 21.828 Histidine .......... z . . . 1.872 2.003 8.492 Alanine .......... g . .- . 5.313 5.685 24-100 Asparticacid ........ K . . . 7,291 7.801 33.071 Glutamicacid ........ g . . . 11,496 12.301 52.148 Glycine .......... 8 . . . 3.085 3.301 13.994 Proline .......... g . . . 3.098 3.315 14.054 Sefine .......... g . . . 6.078 6.503 27.569 AH-8-1 (1976) EGG, CHICKEN, DRIED, YOLK Item No. 01-137 Nutrient: and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Approxinme mum and weight Amount in edible portion of 1 pound of food as pmehased Refusezo Numberof Mimm'd'm' mum-s 1 c, sifted A B C D 1 tbsp E 4 g F 67 g G PROXIMATE: Water ........... g . . . 4.65 1 0.0950 35 0.19 3.12 21.09 ‘ _ z ' . _ kcal . . 687 27 460 3.117 “WWW ' ' u. . . 2,375 115 1,927 13,046 Protein(NX6_25) ----- g . . . 30.52 1.22 20.45 .138.44 TOMHiPidUfl) ------- g . . . 61.28 2.45 41.06 277.97 Carbohydrate, total ..... g . . . .39 .02 .26 1.77 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . 3.16 .13 2.12 14.33 MINERALS: Calcium .......... mg. . . 282 11 189 1,280 Iron ........... mg. . . 10.38 .42 6.96 47.08 Magnesium ........ ms. 28 1 19 128 Phosphorus ........ mg. 946 38 634 4 , 291 Potassium ......... mg. 168 7 112 761 Sodium .......... mg. 91 4 61 411 Zinc ----------- "'8- 6.15 69 .25 4.12 27.90 VITAMINS: Ascorbicacid ........ mg. . . 0 0 0 0 Thiamin .......... mg. . . .435 .017 .291 1.973 Riboflavin . . . . , ..... mg. . . .811 .032 .543 3.679 Niacin .......... mg. . . .128 .005 _.086 .581 Pantothenic acid ....... mg. . . 8.242 .330 5.522 37.386 Vitamin 36 ........ mg. . . .577 .023 .387 2.617 Folacin .......... mcg . . 213 9 143 965 Vitamin 812 ........ meg . . 7.077 283 4.742 4 32.101 . . RE. . . 1,023 41 689 .663 VnammA --------- IU. ' _ 3,422 137 2.293 15,522 LIPIDS: Fattyacids: Saturated,tota| ------ E - - - 18.40 .74 12.33 83.47 4: ......... g . . . 6:0 ......... g . 8:0 ......... g 10:0 ......... g 12:0 ......... g . . . 14:0 ......... g . . . _]7 .0] .11 .76 16:0 ......... g . . . ]3_53 .54 9,06 61.37 18:0 ......... g . . . 4.70 .19 3.15 21.34 Monounsaturated, total. . . g . . . 24_4g _93 16,41 111,09 16:1 ......... g . . . 2_o4 .03 1.37 9.25 18:1 ......... g . . . 22_45 .90 15.04 101.84 20:1 ......... g . . . 22:1 ......... g . . . Poiyunsaturated,total . . . g . . . 7.96 _32 5.34 36.13 18:2 ..... .. . . . g . . . 6.80 .27 4.56 30.87 18:3 ......... g . . . _]7 .01 .12 .78 18:4 ......... g . . . 20:4 ......... g . . . .51 .02 .34 2.33 20:5 ......... g . . . 22:5 ......... g 22:6 ......... g . . . Cholesterol ........ mg. . . 2,928 230 117 1,962 13,283 Phytosterols ........ mg. . . .AMINOACIDS: Tryptophan -------- g . . . .449 .018 .301 2.038 Threonine ......... g . . . 1.655 .066 1.109 7.509 Isoleucine ......... g . . . 1,748 .070 1.171 7.930 Leucine .......... l . ~ . 2.598 .104 1.741 11.784 Lysine .......... Z - - - 2.066 .083 1384 9-370 Methionine ........ 8 - . . .776 .031 .520 3.522 Cystine .......... g . . . .542 .022 .363 2.459 Phenylalanine ....... l - - - 1.328 .053 .890 6.025 TYFOSiM --------- K - ’ - 1.314 .053 .880 5.958 Valine- .......... g . . . 1.860 .074 1.247 8.439 Arginine .......... g . . . 2.114 .085 1.417 9.591 Histidine .......... i: . . . .732 .029 .491 3.323 Alanine ........... Z - - - 1.528 .061 1.024 6.933 Asparticacid ........ K - - ~ 2.549 .102 1.708 11.562 Glutamicacid ........ S . . . 3.736 .149 2.503 16.945 Glycine .......... g - - - .923 .037 .618 4.186 Proline .......... g . . . 1.270 .051 .851 5.759 Serine .......... g . . . 2,529 .101 1.695 11.474 AH-8-1 (1976) EGG, DUCK, WHOLE, fresh, raw Item No. 01-138 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate "new" and weight Refueez12%, she11 Mean 2. standard error Mantra? A 8 C D 1 egg E 70 g F G PROXIMATE: Water ........... g . . . 70.83 1 0.4666 13 49.58 282.75 km! . . 185 130 740 PM W” """" i 1., . . . 776 543 3,097 Protein(NX6.25 ..... g . . . 12.81 1 .2403 13 8.97 51.14 Total lipid (fat) ....... g . . . 13.77 1 .2171 18 9.64 54.97 Carbohydrate, total ..... g . . . 1.45 1.02 5.79 Fiber ...... ........g 0 0 0 Ash ........... g . . . 1.14 1 .0774 17 .80 4.55 MINERALS: Calcium .......... mg. . . 64 1 4. 3 6 45 254 Iron ........... mg. . . 3.85 1 .475 7 2.70 15.37 Magnesium ........ mg. . . 16 1 12 66 Phosphorus ........ mg . . . 220 1 12 . 3 7 154 879 Potassium ......... mg . . . 222 + 80. 0 3 156 887 Sodium .......... mg. . . 146 _ 2 102 583 Zinc ........... mg. . . 1.41 1 .99 5.63 VITAMINS: Ascorbic acid ........ mg. . . 0 0 0 Thiamin .......... mg. . . .156 1 .0226 7 .109 .623 Riboflavin ......... mg . . . . 404 1 . 0360 7 . 283 1. 613 Niacin .......... mg. ,. . .200 1 .100 5 .140 .798 Pantothenic acid ....... mg. . . l— —— — Vitamin 86 ........ mg. . . . 250 2 .175 .998 Folacin .......... meg . . 80- 1 319 Vitamin B12 ........ mcg . . 5. 395 2 3.776 21. 537 Vitamin A ......... RE: ‘ ' — _ — IU. . . 1,328 1 69.69 4 930 5,301 LIPIDS: Fatty acids: Saturated, total ...... g . . . 3.68 2.58 14.70 4:0 ......... g . . . 6:0 ......... g 8:0 ......... g 1020 ......... g 12:0 ......... g 1410 --------- g .05 1 .008 4 .04 .21 16:0 ......... g 3.00 1 .122 4 2.10 11.96 18:0 ......... g .63 1 .075 4 .44 2.52 Monounsaturated, total. . . g 6. 52 4.57 26.05 16:1 ......... g .44 1 .032 4 .31 1.76 18:1 ......... g 6.08 1 .238 4 4.26 24.29 20:1 ......... g 2221 ......... g Polyunsaturated, total . . . g 1 . 22 . 86 4. 88 18:2 ......... g .56 1 .17 4 .39 2.23 18:3 ......... g .10 1 .068 4 .07 .41 18:4 ......... g 2014 --------- S .32 1 .058 4 .22 1.27 2015 ......... g 22:5 ......... g Trace 22:6 ......... g Trace Cholesterol ........ mg 884 3 619 3 ,529 Phytosterols ........ mg . . . AMINO ACIDS: Tryptophan ........ g . . . . 260 .182 1 .039 Threonine ......... g . - . .736 .515 2.937 Isoleucine ......... g . . . . 598 . 419 2 . 389 Leucine .......... g . . . 1 , 097 .768 4. 377 Lysine .......... g . . . . 951 .666 3. 796 Methionine ........ g . . . . 576 .403 2.299 Cystine .......... 8 - - - .285 .199 1-137 Phenylalanine ....... 3 . . . . 840 . 588 3. 355 . Tyrosine ......... 8 . . - .613 .429 2-446 Valine ' .......... g . . . . 885 . 620 3. 535 Arginine .......... g - - ~ . 765 . 535 3. 052 Histidine .......... g . . . . 320 . 224 1. 276 Alanine .......... g . . . . 631 .442 2. 520 Aspartic acid ........ g - . - . 777 . 544 3- 101 Glutamic acid ........ 8’ . . . 1.789 1.253 7.143 Glycine .......... x . . . . 422 .296 1.685 Proline .......... g . . . .480 .336 1.915 Serine .......... g . . . . 963 . 674 3.846 1 Dashes denote lack of reiiab1e data for a constituent beHeved to be present in measurab1e amount. AH-8-1 (1976) EGG, GOOSE, WHOLE, fresh, raw 1 Item No. 01-139 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and wclaht Rmu:13%, she11 Mean 1: standard error ":13sz 1 e = 44 A B C D 99 E I g F G PROXIMATE: Water ........... g . . . 70.43 1 0.4978 3 101.42 277-92 kcal . . 185 267 73] Food energy -------- {M g _ 775 1,116 3,057 Protein (N X6.25) ..... g . . . 13.87 i .1202 3 19.97 54.73 Total lipid (fat) ....... g . . . 13.27 i .6360 3 19.11 52-36 Carbohydrate, total ..... g . . 1 4 35 1 ' 94 5 ' 33 Fiber ........... g . . . 0 Ash ........... g . . . 1.08 i .0493 3 1.56 4-26 MINERALS: Calcium .......... mg. . . 1— _.._ — iron ........... mg. . . — _ — Magnesium ........ "'3- ’. — __ Phosphorus ........ mg . —"‘ — — Potassium ......... mg. . . — fl -— Sodium .......... mg. . . — _... _ Zinc ........... mg. . . — — — VITAMINS: Ascorbic acid ........ mg. . . 0 0 0 Thiamin .......... mg. . . — — — Riboflavin ......... mg . . . —— — — Niacin .......... mg. . . — — _ Pantothenic acid ....... mg. . . — "_ _ Vitamin B6 ........ mg. . . ~— -‘ — Folacin .......... mtg . . —— —‘ _— Vitamin 312 ........ mcg . . —— —— — Vitamin A ......... i: ' ' : _ _ LIPIDS: Fatty acids: Saturated, total ...... g . . . 3. 60 5-18 14‘ 19 4:0 ......... 3 6:0 ......... g 8:0 ......... g 10:0 ......... g 12:0 ......... g 14:0 ......... g .05 2 .07 -20 16:0 ......... g 2.85 2 4.10 11.24 18:0 ......... g .70 2 1.00 2.75 Monounsaturated, total. . . g 5. 75 8- 28 22' 68 16:1 ......... g .39 2 .57 1-55 18:1 ......... g 5.35 2 7.71 21-12 20:1 ......... g 22:1 ......... g Polyunsaturated, total . . . g 1.67 2-41 6‘60 18:2 ......... g .68 2 .98 2-58 18:3 ......... g .55 2 .80 2-19 18:4 ......... g 20:4 ......... g .28 2 .40 1.10 20:5 ......... g 22:5 ......... 3 Trace 22:6 ......... g . . . Trace Cholesterol ........ mg . . . — — _"‘ Phytosterols ........ mg. . . AMINO ACIDS: Tryptophan ........ g . —- —‘ _— Threonine ......... g . . . — — fl lsoleucine ......... g — — — Leucine .......... g —' — —— Lysine .......... 8 — _"' — Methionine ........ g — — ”—— Cystine .......... l — _ _.... Phenylalanine ....... g — . — Tyrosine ......... 8 — — — Valine .......... g — — — Arginine .......... g . ~ - — — — Histidine .......... g . ~ . — — — Alanine .......... 8 — — _ Aspartic acid ........ g — — — Glutamic acid ........ g —‘ fl — Glycine .......... g — — —. Proline .......... 8 — — — Serine .......... 8 '— 7—— _ 1 Dashes denote 1ack of re11'ab1e data for a constituent be11’eved to be present in measurable amount. AHHB—i (1976) EGG, QUAIL, WHOLE, fresh, raw Item No. 01-140 . . . Amount in edible portion of Amount In edible portion of NW1...” and mm Amount in 100 warns, edible pomon $"rm2nmum 3': 1°23" 190"" d of f oodaspurl I ox mum we . Munimndurd error sz'd Refun.8%, She“ 1 e = 9 A B C 99 E g F G PROXIMATE: Water ........... kg 1. . . 123.35 2 6.69 310.26 ........ 5" - - 14 661 F°°‘”"°'" {121. . . 663 50 2,767 Protein(NX6.25) ..... g . . . 13.05 2 1.17 54.46 Total lipid (fat) ....... g . . . 11.09 1 0.2433 6 1.00 46.28 Carbohydrate, total ..... g . . . .41 .04 1.71 Fiber ........... g . . . 0 0 0 Ash ........... g . . . 1.10 2 .10 4.59 MINERALS: Calcium .......... mg. . . 54 2 6 267 Iron ........... mg. . . 3.65 2 33 15.23 Magneslum ........ mg. . . 1—— —— — Phosphorus ........ mg. . . 226 2 20 943 Potassium ......... mg. . . —— —— — Sodium .......... mg. . . — ——- — Zinc ........... mg. . . — —— —- VITAMINS: Ascorbicacid ........ mg. . . 0 0 0 Thiamin .......... mg. . . .130 2 .012 .542 Riboflavin ......... mg. . . .790 2 .071 3.297 Nlacin .......... mg. . . .150 2 .013 .626 Pantothenic acid ....... mg. . . — —— — Vitamin 36 ........ mg. . . .150 1 .014 .625 Folacin .......... mcg . . —- — —— Vitamin B12 ........ mag . . — — — VitaminA ......... RE" ‘ ‘ — — — IU- - - 300 1 27 1.252 LIPIDS: Fatty acids: Saturated, total ...... g . . . 3.56 .32 14.84 4: ......... g . . . 6:0 ......... g 8:0 ......... g 10:0 ......... g 12:0 ......... g 14:0 ......... g . 05 _+_ . 007 6 Trace . 22 16.0 ......... g 2.67 1 .0762 8 24 11.12 18.0 ......... g . . . .84 1 .053 8 08 3.50 Monounsaturated, total. . . g . . . 4.32 39 18.05 16:1 ......... g . . . .47 i .051 8 04 1.97 13:1 ......... g . . . 3.85 1 .156 8 35 16.07 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . 1.32 .12 5.52 18:2 ......... g . . . .94 1 .081 8 08 3.92 1813 --------- x - - - .04 i .02 6 Trace .18 18:4 ......... g . . . 20:4 ......... g . . . .12 i .016 8 .01 .51 20:5 ......... g . . . 22:5 ......... g . . . Trace 22:6 ......... g . . . Trace Cholesterol ........ mg. . . 844 12 76 3,522 Phytosterols ........ mg. . . AMINOACIDS: Tryptophan ........ g . 1. . .— —— -— Threonine ......... g . . . —— — —- Isoleuc'ine ......... g . . . __ — —— Leucine .......... g . « . — -—- '— Lysine .......... x - ~ . -—-— —- '— Methionine ........ g - . - —— — _— Cystine .......... 8 ~ - - -—-- —- —' Phenylalanine ....... g . . . __ __ _ Tyrosine ......... K . - - — ——- — Valine ' .......... g . . . __ _ __ Arginine .......... g - - - —— —— _— Histidine .......... 8 - - - — — *- Alanine .......... 8 - - - —— — ‘— Aspanicacid ........ 8 - - . —— —-— _— Glmamicacid ........ 8 - - . -—— —-— ‘— Giycine .......... 8 - - - —-—- -— — Praline .......... 8 - ‘ ~ — —— — Serine .......... g -—- -— _— 1 Dashes denote 1ack of re11’ab1e data for a constituent beh‘eved to be present in measurab1e amount. AH-8-1 (1976) EGG, TURKEY, WHOLE, fresh, raw Item No. 01-141 . . . Amount in edible portion of Amount In edible portion of N utrients an d uniu Amount m 100mm, ”a". portion common measures of food 1pound of foodaspurchuod A oxllnen measure and wei ht - Meanimndlrd error "Egg“ PM I Refuu.12%. ShE11 1 e = 79 A B C 99 E g F G PROXIMATE: Water ........... g . . . 72.50 1 0.3715 5 57.28 289.42 k... _ _ 171 135 683 “WWW ““““ .1. . , 715 565 2.857 Protein(Nx6.25) ,' , , , , g . . , 13.68 1 .6127 5 10.81 54.61 Total lipid (fat) ....... g . . . 11.88 1 .1881 5 9.38 47.42 Carbohydrate, total ..... g . . . 1.15 .91 4.59 Fiber ........... g . . . 0 0 0 Ash ........... g . . . .79 i .049 4 .62 3.15 MINERALS: Calcium .......... mg. . . 99 1 78 395 Iron ........... mg. . . 4.10 1 3.24 16.37 Magnesium ........ mg. . . — — — Phosphorus ........ mg. . . 170 1 134 679 Potassium ......... mg. . . —— —‘ ‘- Sodiurn .......... mg. . . —— — '— Zinc ........... mg. . . -—- — —‘ VITAMINS: Ascorbic acid ........ mg. . . 0 0 0 Thiamin .......... mg. . . .110 1 .087 .439 Riboflavin ......... mg. . . .470 1 .371 1.876 Niacin .......... mg. . . .024 2 .019 .096 Pantothenicacid ....... mg. . . —’ '_ — Vitamin B5 ........ mg. . . — — — Folacin .......... mag . . "— _ _ Vitamin B12 ........ mcg . . —‘ — — VitaminA ......... f: ' ' : _ __ LlPle: Fattyacids: Saturated, total ...... g . . . 3.63 2.87 14.50 4:0 ......... g . . . 6:0 ......... 3 8:0 ......... g 10:0 ......... g 12:0 ......... g . . . 1&0 ......... g . .. .04 1 .007 3 .03 .15 16:0 ......... g . . . 2.72 i .0751 4 2.15 10.85 13:0 ......... g . . . .88 1 .053 4 .69 3.50 Monounsaturated,total. . . g . . . 4.57 3.61 18-25 1611 --------- g . - - .67 i .099 4 .53 2.68 18:1 ......... g . . . 3.90 i .137 4 3.08 15.56 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated,total . . . g . . . 1.66 1-31 6-62 18:2 ......... g . . . 1.17 1 .121 4 .92 4 65 18:3 ......... g . . . .08 1 .02 4 .06 32 18:4 ......... g . . . 20:4 ......... g . . . .13 1 .0091 4 .10 .51 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Trace Cholesterol ........ mg. . . 933 10 737 3,725 Phytosterols ........ mg. . . AMINOACIDS: Tryptophan ........ g . . . —- — — Threonine ......... g . . . — — — lsoleucine ......... g —- —— — Leucine .......... I ~ - ~ — — — Lysine .......... g — — — Methionine ........ l —— — — Cystine .......... g - - . ——- — — Phenylalanine ....... x . . . -— — — Tyrosine ......... 8 — — “- Valine .......... g — — -- Arginine .......... l - - . -—- — —" Histidine .......... 8 ~ - - -— — —‘ Alanine .......... 8 - - . — ~—- — Asparticacid ........ K . - ~ — —— — Gluramicacid ........ x - ~ - —— -— —- Glycine .......... Z - - - — —- — Proline .......... Z - ~ —-— —- _ Serine .......... g — —— —“ ‘ Dashes denote 1ack of re11‘ab1e data for a constituent believed to be present in measurab1e amount. AH-8-1 (1976) EGG SUBSTITUTE, FROZEN Item No. 01-142 Product contains egg white, corn 011, and nonfat dry mi1k. . . . Amount in edible portion of Amount in edible portion of Nutrient: and units Amount m 100 grams, “lb“ portion common measures of food 1 pound of food as purchased A oximau mum and we ht - Mean 1 standard error "3%:sz W “I Rofuu.0 1/4 c = 60 g 1 c = 240 g A B C D E F G PROXIMATE: . Water ........... g . . . 73.10 1 43.86 175.44 331.58 km! . . 160 96 384 725 F°°d°n°rsv """" 1,, , . 669 401 1,605 3,034 Protein(NX 6.25) ..... g . . . 11.29 1 0.1954 3 6.77 27.10 51.21 Total lipid (fat) ....... g . . . 11.11 1 .7933 4 6.67 26.66 50.40 Carbohydrate, total ..... g . . . 3.20 1.92 7.68 14.52 Fiber ........... g . . . 0 0 0 0 Ash ........... g . . . 1.30 1 .78 3.12 5.90 MINERALS: Calcium .......... mg. . . 73 2 44 175 330 Iron ........... mg. . . 1.98 2 1.19 4.75 8.98 143806510171 ........ mg. . . l— —' "“ ‘— Phosphorus ........ mg. . . 72 1 43 172 325 Potassium ......... mg. . . 213 1 128 512 968 Sodium .......... mg. . . 199 2 120 479 904 Zinc ........... mg. . . .98 1 .59 2.35 4.44 VITAMINS: Ascorbicacid ........ mg. . . "— — _ — Thhnfin .......... mg. .. .120 2 .072 .288 .544 Riboflavin ......... mg. . . .386 2 .232 .926 1.751 Niacin .......... mg. . . — — -- — Pantothenic acid ....... mg. . . 1.660 1 .996 3.984 7.530 Vitamin Be ........ mg. . . .133 1 .080 .334 .603 Folacin .......... meg . . —— — — — Vitamin B12 ........ mcg . . — —~ —- — VitaminA 2 RE. . . 135 81 324 612 ........ IU. . . 1,350 1 810 3,240 6,124 LIPIDS: Fattyacids: Saturated,tor.al ...... g . . . 1.93 1.16 4.63 8.75 4:0 ......... g . . . 6:0 ......... 3 8:0 ......... g 10:0 ......... g 12:0 ......... g . . . 14:0 ......... g . . . .01 1 .01 .02 .05 16:0 ......... g . . . 1.50 1 .90 3.61 6.82 18:0 ......... g . . . .44 1 .26 1.05 1.98 Monounsaturated, total. . . g . . . 2.43 1.46 5.84 11.04 16:1 ......... g . . . 18:1 ......... g . . . 2.44 1 1.46 5.85 11.06 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . 6.24 3.74 14.98 28.31 18:2 ......... g . . . 6.18 1 3.71 14.83 28 02 18:3 ......... g . . . .06 1 .04 .15 .29 18:4 ......... g . . . S E E 3 mg 2 2 1 5 9 Phytosterols ........ mg. . . — "‘— — AMINOACIDS: Tryptophan ........ g . . . — —- — —- Threonine ......... g . . . —— — —- — Isoleucine ......... g —— — — — Leucinei .......... x - - - —- — —- — Lysine .......... g - ’ . -— -— —- — Methionine ........ g . . . —— —— —- — Cystine .......... 3 ~— — — -— Phenylalanine ....... g - . . —— -— — — Tyrosine ......... g —— ——-— —— — Valine .......... g . . . —— —— —— — Arginine .......... g . - - — — -— ~— Histidine .......... l - - . — -— -— —— Alanine .......... 8’ - 1 . — -— — “— Aspanicacid ........ g . . - — — — — Glutamic acid ........ E « - > — — —— .— Glycine .......... K --- — —— — ProIine .......... g - - - — — — ”— Serine .......... g - ~ - — — — - 1 Dashes denote 1ack of re1iab1e data for a constituent be11'eved to be present in measurab1e amount. 2 Contributed 1arge1y from beta-carotene used for co1or1ng. AH-8-1 (1976) EGG SUBSTITUTE, LIQUID Item No. 01-143 Product contains egg white, hydrogenated soybean 011, and soy protein. . . . Amount in edible portion of Amount in edible portion of Nutrients and unit: Amount In 100 wams,edlble portion Acommon measures of‘lfoodh 1 pound of food as purchased oxmme "meme In wei t - Mean : standard error Marx‘lsz‘of 1-1/2prf1 02 I Refuse. 0 = 47 g 1 c = 251 g A B C D E F G PROXIMATE: Water ........... g . . . 82.75 38.89 207.70 375.35 Food an" ........ kcal . . 84 40 211 381 BY k]. . . 352 165 883 1,596 Protein(NX5,25) ..... g . . . 12.00 1 5.64 30.12 54.43 Total lipid (fat) ....... g . . . 3.31 1 0.0420 4 1.56 8.31 15.01 Carbohydrate, total ..... g . . . .64 1 .30 1.61 2.90 Fiber ........... g . . . O 0 0 0 Ash ........... g . . . 1.30 .61 3.26 5.90 MINERALS: Calcium .......... mg. . . 53 1 25 133 240 Iron ........... mg. . . 2.10 1 .99 5.27 9.53 MagnesiUm ........ mg. . . 1— — — —— Phosphorus ........ mg. . . 121 1 57 304 549 Potassium ......... mg. . . 330 1 155 828 1,497 Sodium .......... mg. . . 177 1 83 444 803 Zinc ........... mg. . . 1.30 1 .61 3.26 5.90 VITAMINS: Ascorbic acid ........ mg. . . 0 0 0 0 Thiamin .......... mg. . . .110 1 .052 .276 .499 Riboflavin ......... mg. . . .300 1 .141 .753 1.351 Niacin .......... mg. . . .110 1 .052 .276 .499 Pantothenicacid ....... mg. . . 2.700 1 1.259 6.777 12.247 Vitamin B5 ........ mg. . . — — — — Folacin .......... mcg . . — — — — Vitamin B12 ........ mtg . . .298 1 .140 .748 1.352 . . 2 RE.. . 215 102 542 980 Vnamn1A -------- {,u_ A , 2,160 1 1,015 5,422 9,798 LIPIDS: Fattyacids: Saturated,total ...... g . . . .66 .31 1.65 2.99 4: ......... g . . . 6:0 ......... 5 8:0 ......... g 10:0 ......... g 120 ......... g Trace 1 Trace .01 .01 14° --------- s .01 1 Trace .02 .03 16.0 ......... g .. . .35 1 16 .88 1.59 18:0 ......... g . . . .31 1 .14 .77 1.40 Monounsaturated,total. . . g . . . .90 .42 2.25 4.07 16d ......... g . . . Trace 1 Trace .01 .01 18:1 ......... g . . . .89 1 .42 2.24 4.06 20:1 ......... g . . . 22:1 ......... g . . . Polyunsaturated, total . . . g . . . 1.60 .75 4.02 7.27 18:2 --------- x . . . 1.41 1 .66 3.53 6.38 18:3 ......... g . . . .18 1 .09 .46 .83 18:4 ......... g . . . 20:4 ......... g 20:5 ......... g . . . 22:5 ......... g . . . 22:6 ......... g . . . Cholesterol ........ mg. . . 1 1 Trace 3 5 Phytosterols ........ mg. . . — — —— — AMINOACIDS: Tryptophan ........ g . . . — — —— —— Threonine ......... g . . . — — — — lsoleucine ......... g _ — — — Leucine .......... 5 . - - — — — — Lysine .......... g 4 - - -—- — —— — Methionine ........ g - - - —— -— -' “-— Cystine .......... g . . . .- _ __ .— Phenylalanine ....... g —— —— ——- — Tyrosine ......... g —— — — — Valine ' .......... g _ — —— — Arginine .......... 8 - —-—— — — — Hislidine .......... Z - — -— —— — Alanine. . . .- ...... 3 ~ . - — — — — Aspartic acid ........ g . . - — — — — Glutamicacid ........ g . . . __ — — — Glycine .......... x . . . .__ — — —- Proline .......... 8 — — — —- Serine .......... s — — — —— ‘ Dashes denote 1ack of re1iab1e data for a constituent be1ieved to be present in measurable amount. 2 Contributed 1arge1y from beta-carotene used for co1or1'ng. AHa8-1 (197s) EGG SUBSTITUTE, POWDER Item No. 01-144 Product contains egg white solids, whole egg solids, sweet whey solids, nonfat dry milk solids, and soy protein. Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased "WM M units A innate menu and weight x n . Mm 1 mud-«i error ":m“ m Rm‘ 0 0.35 02 = 9.9 g 0.7 02 = 19.8 g A B C D E F G PROXIMATE: Water ........... g . . . 3.86 1 0.38 0.76 17.51 F od ........ Itcal . . 444 44 88 2,012 0 energy It] . . . 1,856 184 368 8.421 Protein (NX 6.25) ..... g . . . 55.50 1 5.49 10.99 251.75 Total lipid (fat) ....... g . . . 13. 00 1 1. 29 2 . 57 58. 97 Carbohydrate, total ..... g . 21 . 80 1 2 .16 4 . 32 98 . 88 Fiber ............ g . . . 0 0 0 Ash ........... g . 5.84 1 .58 1.16 26.49 MINERALS: Calcium .......... mg . 326 1 32 55 1 .479 Iron ........... mg. 3.16 1 .31 .63 14.33 Magnesium ........ mg. ‘-—- —- — — Phosphorus ........ mg . 478 1 47 95 2 e168 Potassium ......... mg. 744 1 74 147 3 , 375 Sodium .......... mg. 800 1 79 158 3 .629 line ........... mg. —— — —- —— VITAMINS: Ascorbic acid ........ mg. . . .75 1 .07 .15 3.40 Thiamin .......... mg. . . . 226 1 022 .045 1.025 Riboflavin ......... mg. . . 1 . 760 1 174 . 348 7 . 983 Niacin .......... mg. .. . .577 1 .057 .114 2.517 Pantothenic acid ....... mg. . . —— -— -— — Vitamin B6 ........ mg. . . -—-— — —- — Folacin .......... mcg . . — —— — —' Vitamin Bu ........ mtg . . — —- — —‘ Vitamin A ......... RE ' ' ' "_ — _ — IU. . . 1,228 1 122 243 5,570 LIPIDS: Fatty acids: Saturated, total ...... g . . . 3. 77 .37 75 17 .08 4:0 ......... g . . . 6:0 ......... g . 8:0 ......... g . 10:0 ......... g . 12:0 ......... g . 14:0 ......... g . .06 1 .01 .01 .29 16:0 ......... g . 2.69 1 .27 .53 12.19 18:0 ......... g . .99 l .10 .20 4-50 Monounsatumed, total. . . g . 5. 34 . 53 1 . 05 24. 23 16:1 ......... g . .50 1 .05 .10 2.25 18:1 ......... g . 4.84 1 .48 96 21.98 20:1 ......... g . 22:1 ......... g . Polyunsaturated, total . . . g . 1 . 68 17 . 33 7 . 63 18:2 ......... g . 1.41 1 14 .28 6.41 13:3 ......... g . .09 1 01 .02 ~39 18:4 ......... g . 20:4 ......... g . -— —— —- '- 20:5 ......... g . 22:5 ......... g . 22:6 ......... g . Cholesterol ........ mg . 572 1 57 1 13 2 , 595 Phytosterols ........ mg. . . AMINO ACIDS: Tryptophan ........ g . — — — ‘— Threonine ......... g . — — —‘ — lsoleucine ......... g —— —- —- ’— Leucine .......... 8 —' — _ _ Lysine .......... K — _ _" — Methionine ........ g “-— — — _ Cystlne .......... 8 — — — _ Phenylalanine ....... g — —— -— — Tyrosine ......... x -- —— — — Valine ‘ .......... l —— _ “‘- ‘—“ Arginine .......... a —- —’ '— '— Histidine .......... l - -— -— — '— Alanine .......... g — —“ —' ‘— Aspartic acid ........ I -— ‘— "— "-— Glutamic acid ........ l — ‘- — — Glycine .......... s -—- ~- —‘ — Praline .......... 8 - _ — —— —' Serine .......... 8 - — — — '— ‘ Dashes denote lack of reiiable data for a constituent believed to be present in measurable amount. fl U.S. GOVERNMENT PRINTING OFFICE : 1976 0—224—835 AH-8-1 (1976) 1‘ 4.,— , .m . . ——< y- W. ‘IUICIEIRKIEmll (DEERSGHL?