United States ~ : . Department of om (0 153 1 oN %#. Agriculture Human INIA ETele 5 Information Ll SIAN Agriculture Ly Nut and Seed Products CARPE Reni * Prepared The Human Nutrition Information Service has recently been reorganized. The former Consumer Nutrition Division, which prepared this report, is now the Nutrition Monitoring Division and is now comprised of three branches: Food Consumption Research Branch, Nutrient Data Research Branch, and Survey Statistics Branch. For sale by the Superintendent of Documents, U.S. Government Printing Office Washington, D.C. 20402 pa Composition Nin of Foods: Service Agriculture Handbook Nut and Seed Products Number 8-12 e Raw * Processed * Prepared By Nutrition Monitoring Division Principal Investigators: Marie A. McCarthy Ruth H. Matthews Revised September 1984 FOREWORD Agriculture Handbook No. 8 represents a traditional function of the U.S. Department of Agriculture. The develop- ment of the basic food composition tables used in the United States began more than 80 years ago. Data on the nutritive value of foods were first compiled and evaluated in the Department by W. 0. Atwater in the 1890's. This nutrition pioneer organized 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 Composition of American Food Materials,” by W. O. Atwater and C. D. Woods was published. 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 scientists working in health-related fields 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. ii 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 complete compilation.” This revision 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 1s never ending and is essential in providing more complete knowledge so that we can use our food resources wisely. KL As Robert L. Rizek, Director Nutrition Monitoring Division Human Nutrition Information Service AGRICULTURE HANDBOOK NO. 8 SERIES PFPSPPPSP ONO ~WN 8- esc ooe 8-10 ecco 8-11 CR NY 8-12 cece Food group Dairy and Egg Products seeess Spices and Herbs cscecccccsces Baby FOOdS cecescccscscccccese Fats and 011S cceecccoccccccse Poultry ProductS eecececsccccss Soups, Sauces, and Gravies .. Sausages and Luncheon Meats . Breakfast Cereals eeeccecsccee Fruits and Fruit Juices scese Pork ProductS escecccccssccscs Vegetables and Vegetable Products sssessessevcseenes Nut and Seed Products eeeceees Year issued 1976 1977 1978 1979 1979 1980 1980 1982 1982 1983 1984 1984 Number of items 144 43 217 128 304 214 80 142 263 186 470 117 iii PREFACE Revising the major nutrient tables issued by the U.S. Department of Agriculture is necessary to provide current nutrient information on foods. This revision of the 1963 edition of Agriculture Handbook No. 8 is being issued in sections to expedite the 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, each section of the handbook 1s being prepared in looseleaf form. Each page in the table contains the nutrient profile of a single food item, given on the 100-gram food basis, in two common measures, and in the edible portion of 1 pound (453.6 grams) as purchased. This format permits a concise presentation of the data and comparison of values from one unit of measure to another. iv The scope of the nutrient listing has been enlarged. Values are provided for refuse, energy, proximate composition (water, protein, fat, carbohydrate, and ash), 9 mineral elements (calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, and manganese), 9 vitamins (ascorbic acid, thiamin, riboflavin, niacin, pantothenic acid, vitamin B., folacin, vitamin Bia» and vitamin AS, individual fatty airs, total saturated, monounsaturated, and polyunsaturated fatty acids, cholesterol, total phytosterols, and 18 amino acids. The nutritive values contained in the handbook reflect the increasing informa- tion available on nutrients and food products. Our goal is for the revised and enlarged compilation of data to meet the requirements for reliable food composition values, which are basic to nutritional and dietary evaluation. ACKNOWLEDGMENTS The principal investigators gratefully acknowledge the contribution of the following members of the Nutrition Monitoring Division: David B. Haytowitz for nutrient data on peanuts and peanut products; I. Margaret Hoke for amino acid data; John L. Weihrauch for fatty acid data; Betty P. Perloff and Jean E. Stewart for assistance with the Nutrient Data Bank operations; the Survey Statistics Group for computer systems operation and computer programming; the word-processing staff; and Frank N. Hepburn of the Nutrient Data Research Branch for his advice and support. Special acknowledgment is given to Antonio R. Chaves, Alan D. Gordon, Mojgan Farhat-Sabet, Karin Nystrom, Pamela R. Pehrsson, and other students of the University of Maryland who provided technical assistance. Gratitude is also expressed to the many individuals in various government agencies, academic institutions, and private industry who supplied data and information used in this study. CONTENTS Page Sources Of data ceeeecccsesecccsessscscsesscnsssscsssessccncces Explanation of table ceceesccccscsscsccasoscsosccsssssssccsosssnns FOIMAL sescervescvsasrrscesssnsssssesssessssssosssssosssasenses Weights and measures ceeeeescsccssscscsssessssscssnsssscscnnne NUtrientS ecececeecececscscscescsossoscsssossoscssscssannssosnssnnsss Notes on nut and seed Products sswessssssrevssrervossvreswoses Literature cifed ssssessssnsssssannssvesasanssssnnosssssnveses CO BN = Appendix covevsnissvsninssasvannsssnsunssvanusscssssssrnsenese 11 List of abbreviations ssseseesssvsvssssssvvossennonvennvonss 11 Metric system equivalents for units of measure e.eeoecesecesses 11 Specific factors for calculating energy values ececesccceses 12 Nitrogen—to—protein conversion factors .eeseecscecccccsessss 12 Conversion factors for fatty acids of nut and seed products. 13 Guide to nut and seed Products seesssssssssssssssessssvscensss 15 Table of nutrient data seeeccecseerssssssssncesssesssssnsssnes 20 Composition of Foods: Nut and Seed Products Raw * Processed ® Prepared This is the twelfth in a series of publications designed to revise and expand the food composition values pub- lished in the 1963 edition of Agricul- ture Handbook No. 8, "Composition of Foods...Raw, processed, prepared” (38). This section of the revised handbook serves as a basic reference for data on nutrients in nut and seed products. This table was prepared with computer assistance, using the facilities of the Nutrient Data Bank (NDB) (30). Nutrient data on many new nut and seed products were obtained since 1973 from analyses conducted for nutritional labeling. In this table, data on nut and seed products have been expanded from 38 items given in the 1963 edition of the handbook to 117 items presented in this revision. If a nut or seed item given in the 1963 edition of the handbook is no longer marketed commercially, it was omitted from the table. The nutrient values presented in this revision super- sede values for those foods as given in previous publications of the Department. SOURCES OF DATA Nutrient data on nut and seed products were compiled from published and unpub- lished sources. Scientific and technical literature from the United States and other countries were used as published sources. Unpublished sources were industry, government agencies, univer- sities, and studies conducted under grant or contract with the Human Nutrition Information Service. lynderlined numbers in parentheses refer to Literature Cited, p. 8. EXPLANATION OF TABLE Format Data on nut and seed products are divided into two major sections: Nuts and Seeds. Within each section, items are arranged alphabetically. A guide containing the food item name, corre- sponding item number(s) in the 1963 edition, NDB number, and page number precedes the table. A five-digit NDB number in the lower right hand corner of the table is used for computer access to the data in the NDB, and also refers to the food item on machine-readable tapes of the data. NDB numbers are not consecutive. The first two digits designate the section or major food group for which the publication is issued, and the last three digits indicate the specific food. 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 for insertion. The abbreviations used in the tables are defined in the appendix. Weights and Measures Data are given per 100 grams of edible portion in column B. When available, the amounts in the edible portion of two household measures and/or market units are given in columns E and F. The amount in the edible portion of one pound (453.6 grams) of food as purchased is given in column G. Metric system equivalents for these measures are given in the appendix. U.S. Department of Agriculture Handbook No. 456 (AH-456) was the basic reference for obtaining weights and measures (1). Other sources of information were industry and unpub- lished data. Where information on a specific food was not available, values for a similar form of the food were used. Values in column C are the sample standard errors, which are given to 3 decimal places. Column D contains the number of samples on which the values in columns B and C are based. The standard error could not be calculated when there was only one sample. For some foods and nutrients, means are given without the standard error and number of samples. These values were calculated from another form of the food, from a similar food, or were based on a recipe. For a few foods and nutrients, new data have not become available since the last edition of the handbook. In these cases, values from the 1963 edition of the handbook and other publications of the Division are repeated for the user's convenience (31, 38). The number of decimal places for some nutrient data differs from that of the 1963 handbook. Decimal places shown are based on the number used in the bulk of the analytical data collected. Appro- priate relationships among the different weights of a food item were preserved by use of the same number of decimal places for the 100-gram basis and for data in other units of measure. The number of decimal places does not necessarily reflect the accuracy of the data. Values in columns E, F, and G were calculated from the data in column B on the 100-gram basis given to 3 decimal places. Because of rounding, a nutrient value may appear as a zero in the 100-gram column, even though a value greater than zero appears in columns E, F, or G. Measures and weights used to calculate the nutrient values appear above columns E and F. Wide ranges in values for the weight of a given measure or unit of a food product are often observed on data from different sources. In AH-456 a detailed discussion of weight and volume relationships is given (1). Weights given above columns E, F, and G do not include the weight of the inedible material for those foods containing refuse. Amounts and description of material removed during preparation of the food are shown above column G after refuse. These amounts are expressed as the percentage of the total weight as purchased, and are used in computing the yield of the pound as purchased or the weight of other household units contain- ing inedible refuse. For example, dried, unblanched almonds, as ordinarily purchased, contain 60 percent refuse as shells. The weight in grams of the edible portion of 1 pound would be 0.40 x 453.6 grams or 181.4 grams. To obtain the nutrient values for 1 pound of almonds as purchased, the values for 100 grams edible portion (column B) are multiplied by 1.814. Blanks indicate that no data were available for that nutrient in the particular food. Nutrients Proximate components.--Values for proximate components are rounded to 2 decimal places to reflect the limit of accuracy of the analytical data. Data for water (moisture) are given in the table as grams in the edible portion of the food. Food energy is expressed in terms of both kilocalories and kilojoules. The data are for physiological energy values and represent the gross energy value remaining after losses in digestion and metabolism have been deducted. Specific calorie factors used for nut and seed products are given in the appendix and are based on the Atwater system for determining energy values. Details of the derivation of these factors are outlined in Agriculture Handbook No. 74 (28). Factors for nut and seed products containing more than one source of calories were based on the major calorie source. Kilocalories were converted into kilojoules by use of the factor 4.184. Protein.==Values for protein were calc- ulated from determinations of the total nitrogen (N) content in the food by mul- tiplying the total nitrogen value by the conversion factors recommended by Jones (20). Nitrogen—to-protein conver- sion factors for nut and seed products are given in the appendix. The specific factor applied to each nut and seed item is shown in the stub of the table of nutrient data following protein. When a food item from this food group contained more than one source of protein, nitrogen- to-protein conversion factors were based upon the major protein source. Carbohydrates .--The total carbohydrate value is the difference between 100 and the sum of the percentages of water, protein, fat, and ash. It should also be noted that the total carbohydrate value includes fiber. Values for crude fiber appear in the table. Values for insoluble dietary fiber as determined by the neutral detergent fiber method (4) and soluble fiber determined as pectin, appear in a footnote when this information was available. Minerals .--Data on the content of nine mineral elements are included in the table. Zinc, copper, and manganese have been added to the minerals reported in the 1963 handbook. Most minerals were determined by atomic absorption spectros- copy. Phosphorus was determined colori- metrically. Sodium and potassium were determined by flame photometry. Analytical mineral values represent the total amount present in the food and include those amounts added to the product in preparation for the retail market. The values do not necessarily represent the amount of the mineral element available to the body. Oxalic acid can combine with calcium and magnesium to form highly insoluble compounds which can make these minerals unavailable to the body. Most foods, however, do not contain enough oxalic acid to combine with a significant amount of calcium or magnesium from the same food or from another source. Foods--such as whole sesame seeds--that contain high amounts of oxalic acid usually contain sufficient calcium or magnesium to bind all the oxalic acid in that food and not interfere with the calcium and magnesium availability of other foods in the diet. Much of the phosphorus present in nuts and legumes occurs as phytic acid. This is a phosphoric acid ester of inositol which may combine with some of the calcium, magnesium, iron, and zinc to form insoluble compounds that pass through the body without being absorbed. Vitamins .~--Ascorbic acid values are given as total ascorbic acid. Thiamin was determined chemically by the thiochrome procedure or by microbio- logical methods. Fluorometric or microbiological methods were used to measure riboflavin. Niacin data were obtained both chemi- cally and microbiologically. Values are for preformed niacin only and do not include the niacin that could be contributed by tryptophan, a niacin precursor. Pantothenic acid was determined micro- biologically. Vitamin B, was determined by microbiological and ahronatographic methods. The folacin values reported in the table represent total folate after releasing bound folacin by enzymatic treatment. Analytical values shown for folacin were determined by the use of conjugase, ascorbic acid to protect from oxidation, and Lactobacillus casei as the test organism. Vitamin B, is not present in plant foods. In He table, vitamin B 2 values for nut and seed products are Loum as zero. Nut and seed products, like other plant materials, do not contain vitamin A (retinol); but they do contain precursors of the vitamin. The vitamin A activity of nut and seed products is based on the amounts of the various provitamin A carotenoids that are present. Vitamin A is expressed both as international units (IU) and as retinol equivalents (RE). One RE is equivalent to 6 mcg beta- carotene or 10 IU vitamin A activity from beta-carotene. Vitamin F was determined by colorimet- ric and gas chromatographic methods. When available, vitamin E values are reported in footnotes as milligrams per 100 g of alpha-tocopherol, the most active form of vitamin E. Lipids.--In the table, fatty acids are identified by number. The first number refers to the number of carbon atoms and the second refers to the double bonds in the chain. Trivial or scientific names for the fatty acids were not used since the values of the unsaturated acids include positional and geometric isomers. Only data obtained by gas-liquid chromatographic analyses were used. The values shown are for the actual quantity of each fatty acid in the food and do not represent fatty acid triglycerides. Most of the fatty acids were analyzed as their methyl esters. These data were converted to grams of fatty acids per 100 grams of total lipid by using the conversion factors given in the appendix. Details of the derivation of lipid conversion factors have been published (40). Values for total saturated, monounsat- urated, and polyunsaturated fatty acids include fatty acids not reported in the table for many foods; therefore, they may exceed the sum of the individual fatty acids listed. If the actual sum of the individual fatty acids exceeds the stated value for the total saturated, monounsaturated, or polyunsaturated fatty acids, the difference is due to rounding. Plant sterol values were obtained by either colorimetric or gas chromato- graphic procedures. Since cholesterol is not found in plant products, zero values for cholesterol are shown in the table. Amino Acids.--The data represent results obtained primarily with ion- exchange chromatographic methods. Some tryptophan values were determined by selected chemical methods such as those of Spies and Chambers (35). For the determination of methionine and cystine, preference was given to those studies using performic acid oxidation prior to acid hydrolysis. In cooperation with the laboratory of the Richard B. Russell Center of the U.S. Department of Agriculture, protein hydrolysis studies were conducted on selected nut samples (23, 26, 27). From these studies, correction factors for hydrolysis were developed and applied to amino acid values for butternuts, Chinese and European chestnuts, hickory- nuts, pecans, and both black and English (Persian) walnuts. Analytical data on the amino acid content of the nut and seed products were converted to the basis of grams of amino acid per gram of nitrogen and then sum- marized to obtain amino acid patterns. A single amino acid pattern was developed for each nut and seed. Amino acids in grams per 100 grams of nut and seed products were obtained by multiplying the nitrogen content (grams of nitrogen per 100 grams) of a specified nut or seed product by the amino acid pattern (grams of amino acid per gram of nitrogen). Conversely, when the amino acid values given in the table are divided by the nitrogen content of a specific nut or seed product, the amino acid values in grams per gram of nitrogen can be calculated. The number of samples upon which the amino acid pattern for a nut or seed is based is given the first time the food item appears in the table. Amino acid values for nut combinations or recipes were calculated from data for individual components. NOTES ON NUT AND SEED PRODUCTS Data presented in the nut and seed sections are alphabetized by common name. The raw form is shown first, when avail- able, followed by the dried forms and then the processed forms. The scientific name of the nut or seed is given below the common name (at the top of the page) the first time the nut or seed name appears. U.S. Department of Agriculture Handbook No. 505 (36) was used as the basic reference for scientific names and preferred common names with additional information provided by Terrell. Synonyms for common names are listed alphabetically in the Guide to Nut and Seed Products. Different forms of nuts and seeds usually were not of a common sample origin. Data were obtained from many sources and may represent different grow ing years, growing areas, cultivars, processing techniques, lengths and con- ditions of storage, laboratories, and possibly different methods of analysis. Therefore, in data for different forms of nuts and seeds, apparent nutritional differences are not necessarily due to the effects of processing or preparation methods. The above factors, together with natural variability, may lead to an apparently higher nutrient content for the processed form of a nut or seed than for the unprocessed form. Nuts .--Several tree nuts which are grown in the United States and are com mercially important in the food supply are: Almonds, black walnuts, English walnuts, filberts (hazelnuts), macadamia 2rerrell, E. E. 1983. Plant Exploration and Taxonomy Laboratory. Agricultural Research Service, U.S. Dept. of Agr., Beltsville, MD. Personal Communication. nuts, pecans, pinyons, and pistachio nuts. Additional supplies of almonds, filberts (hazelnuts), pecans, and pistachio nuts are imported. Most coconuts consumed in the United States are imported, but in some tropical areas, coconuts are readily available from the coconut palm tree. Other nuts must be imported, such as Brazilnuts, cashew nuts, European chestnuts, ginkgo nuts, pignolias, and pilinuts-canarytree. Some nuts are gathered by the consumer, either from the woodlands or from trees used to landscape property. Nuts in this category are acorns, beechnuts, butternuts, Chinese and Japanese chestnuts, and hickorynuts. Although, botanically, peanuts and soybeans are legumes and not tree nuts, many people group peanuts and roasted and toasted soybeans with nuts. The nutri- tive values of peanuts, peanut butter, defatted peanut flour, and roasted and toasted soybeans are included in the Nut and Seed Products Section and will also appear in the Legume and Legume Products Section. Nearly all nuts must be dried or cured prior to being consumed. Drying nuts to a low moisture content-—-either by sundrying or by artificial drying--not only prevents molding but also permits the protein, fat, and carbohydrate content to be more stable (42). Although coconuts can be eaten raw, directly from the tree, harvested green coconuts are partially dried or seasoned in the field (15). Generally, the table shows the dried form of nuts rather than the raw form. Today, over half the world's supply of almonds (Prunus dulcis) is grown in the Sacramento and San Joaquin areas of the Central Valley of California (3). The market forms available include in-shell almonds, shelled almonds in many unblanched and blanched forms, almond paste made from ground unblanched or blanched almonds blended with sugar, almond butter made from ground dry roasted almonds blended with salt and a stabilizer, almond meal, and almond powder (3, 10, 25). English or Persian walnuts (Juglans regia), which are often called just "walnuts," originated in Persia, hence, they were first called Persian walnuts (42). After Persian walnuts were introduced to England and then brought to America they were called English walnuts (8, 13, 14, 42). Today, California is the center of commercial production in the United States (13, 37). Black walnuts (Juglans nigra), are native to North America (8). These walnuts, which are very hard to crack, are harvested wild from woodlands and from cultivated trees (8, 42). Most Brazilnuts (Bertholletia excelsa) come from trees that grow wild in the dense tropical jungles of the Brazilian states and territories of the Amazon Basin, as well as from a few commercial plantations (6, 42). Both in-shell and shelled Brazilnuts are marketed. Cashew nuts (Anacardium occidentale), which are native to Brazil, are culti- vated in many tropical countries (17). The largest proportion of cashew nuts comes from India and includes a large part of the African crop processed in India before exporting (8). Before the cashew nuts are eaten, the corrosive liquid between the shells must be removed by some form of heat (8, 42), generally roasting. Some cashew nuts, which are very lightly roasted and appear white, are mistakenly called raw. Filbert and hazelnut are names used interchangeably for species of the genus Corylus (42). Native American Corylus species in the United States, many of which grow wild, are called hazelnuts; while the species derived from cultivated European species of Corylus are called filberts (42). Two important commercial cultivars are the European filbert (Corylus avellana) and the giant filbert (Corylus maxima) (42). Filberts are grown commercially in Oregon and Washington, but are also imported from Turkey, Italy, and Spain to meet the demand for this nut (42). Macadamia nuts (Macadamia integrifolia, M. tetraphylla), native to Australia, are grown in Hawaii and California (7). 0il roasted, salted macadamia nuts are readily available throughout the United States. Pecans (Carya illinoensis) are native to temperate North America (5). The leading producers of pecans are Georgia and Texas, but pecans are also grown in several other states including Arizona, the Carolinas, Florida, and New Mexico (5). Mexico, Brazil, Australia, South Africa, and Israel also produce pecans (24). Dry roasted and oil roasted mixed nuts also contain pecans. Pistachio nuts (Pistacia vera) are cultivated in Iran, Turkey, Syria, Greece, Italy, and the United States (8, 11). In California, the Kerman cultivar of pistachio nuts is grown (11). Natural ivory-shelled and red-dyed pistachio nuts are available (11). Most coconuts (Cocos nucifera) eaten in the United States are consumed as dried (desiccated) coconut, a form of coconut meat that has been shredded, disinte- grated, and then thoroughly dried in hot air driers (15). Unsweetened and sweet- ened goconus comes in many forms, called cuts, The two types of coconut cuts most often found in retail markets are flaked and shredded desiccated sweetened coconut (9, 12). Another type of desic- cated coconut is toasted coconut which may be either unsweetened or sweetened (33). Creamed coconut, used in fillings for cookies and in rotary cookie dough, is made from unsweetened desiccated coconut which is milled to free the fat from the fiber and then whipped to a shortening-like consistency (41). Dried ginkgo nuts (Ginkgo biloba) resemble almonds but are whiter, fuller, and rounder (16). Canned ginkgo nuts imported from Japan are readily availa- ble in Oriental grocery stores in the United States. Pilinuts-canarytree (Canarium ovatum), are imported from the Philippines. In the United States, markets featuring Philippine foods stock candied pilinuts. One pine nut species, pinyon (Pinus edulis), is an important source of food and revenue for native Americans in the Southwest. Very little recent informa- tion on the nutrient content of pinyons is available, except for the unpublished data of Lanner (21) and Weber (39). Although pignolia trees (Pinus pinea) are 3Ruehrmund, M.E. 1983. Corp., Dover, DE. General Foods Personal Communication. found in the southern part of the United States, most pignolia nuts are imported from Italy, Spain, Portugal, and Mexico (42). The flavor of pignolias is very pungent, resembling turpentine, so these nuts are generally used only as an ingredient of cakes and puddings (42). Acorns (Quercus spp.) are eaten raw, dried, or roasted in many parts of the world. American pioneers and native Americans ground acorns into meal to make bread or to thicken soups (29). Most acorns contain potentially toxic tannins which must be leached out of the acorns before they are eaten. The literature contains very little recent information on the nutritive value of acorns. Weber, however, has made unpub- lished data available on the nutrient content of dried acorn kernels and full-fat acorn flour both of which are used by the White Mountain Apache Indians (39). Although beechnut trees are found in many wooded areas, very few produce beechnuts (Fagus spp.) that have a sweet flavor. Beechnuts from these trees are small and are difficult to gather for food because wildlife feed on them (29). Almost all of the trees of the American chestnut (Castanea dentata) have been destroyed by fungus blight. Today, Chinese chestnut (Castanea mollissima) trees, which are blight resistant, are sold in place of the American chestnut for yard and orchard culture (19). Some Japanese chestnuts (Castanea crenata) are imported from Japan and some are grown in the United States; although these chestnuts are not as well adapted to the North American climate as are the Chinese chestnuts (19). European or Italian chestnuts (Castanea sativa) are available in markets around the holiday season and are also sold roasted on street corners of some cities. Hickorynuts, which are native to the woodlands of the United States, belong to the Carya species (42). Shagbark “Woodroof, J.G. 1983. Dept. of Food Science, Georgia Agricultural Experiment Station, Experiment, GA. Personal Communication. hickorynuts (Carya ovata) are moderate in size and thin shelled, while shellbark hickorynuts (Carya laciniosa) are larger nuts with a thick shell (42). Butternuts are another species of Juglans (Juglans cinera). The trees, which are native to the limestone areas of Eastern United States and the adjacent Canadian area, bear elliptical nuts with deep corrugated shells (17). Formulated wheat-based nuts can be used alone or substituted for tree nuts in many food products and as snacks. Un- flavored and flavored wheat-based nut substitutes are available in many sizes and shapes. Seeds .~-Because seeds have a high fat content, they are grown primarily for their edible oils. Some seeds are eaten with very little home or commercial proc- essing. Like nuts, some of the seeds are commercially important and can be easily purchased in retail or wholesale markets. Other seeds are available only to those having access to the growing plants or trees. Both pumpkin and squash seeds (Cucurbita spp.) are consumed in the United States. Dried pumpkin and squash seeds and roasted pumpkin seeds are available in retail markets. Whole squash seeds are eaten roasted and salted by the Navajo Indians (39). Safflower seed (Carthamus tinctorius) is grown in the United States as well as in Egypt, India, and the Orient (17). Although there has been some interest in using safflower seed meal and flour, safflower is cultivated primarily for the oil in the seeds. During the Civil War, cottonseed (Gossypium spp.) was parched and ground as a coffee substitute in the South (16). Today, glandless cottonseed products such as roasted kernels, flour, and meal are used as ingredients in a variety of products (34). Sesame seed (Sesamum indicum) is native to East Africa and is grown in China, India, Ethiopia, Sudan, Nicaragua, Mexico, Guatemala, and the United States (8). A paste form of sesame butter, is made from the whole seed, while tahini, another type of sesame butter, is made from the kernel. In the summer, watermelon seeds (Citrullus lanatus) are readily available from raw watermelons, but are probably seldom eaten from this source. Dried watermelon seeds, imported from Thailand and Taiwan, can be found in Oriental food stores in the United States. Breadfruit trees (Artocarpus altilis) are found throughout the Tropics. Although most breadfruit trees bear fruit that is seedless, some cultivars contain seeds. In the seeded cultivars, the fruit pulp is almost nonexistent and the breadfruit seeds take up almost all the space inside the fruit (8). In the American Tropics and Mexico, the breadnuttree (Brosimum alicastrum) produces yellow fruit with single seeds, also called ramons (18, 32). Breadnuttree seeds are generally eaten boiled or roasted (18). One of the species of Sisymbrium (Sisymbrium spp.) is also known as tumble mustard, Native Americans of the Navajo nation use these dry ground seeds, which they call "k'ostse,” as an ingredient of cornbread (39). Small-seeded plants that differ botanically from cereals, but that are cultivated like cereals in fields and ground into flour to make bread and similar products, are called pseudo-cereals (8). One of these pseudo-cereals is chia seed (Salvia spp.) which is native to Mexico (8). The sacred lotus (Nelumbo spp.) is an aquatic plant found in China and India (8). In the United States, Oriental grocery stores stock the dried, whole lotus seed which is imported from China. Cultivars of the confectionery type of sunflower seeds (Helianthus annuus) are generally black with white stripes and are larger than oilseed type cultivars (2). Whole sunflower seeds, sunflower kernels, and sunflower butter are sold. There is also a small market in the United States for defatted sunflower seed flour (22). LITERATURE CITED (1) (2) (3) (4) (5) (6) (7) (8) (9) Adams, C.F. 1975. Nutritive Value of American Foods in Common Units. U.S. Dept. of Agr., Agr. Handb. No. 456, 291 pp. Adams, J., ed. 1982. Sunflower. The National Sunflower Assoc., 36 pp. Bismark, ND. Almond Board of California. 1983. California Almonds. Industry Information Kit, 8 pp. Sacramento, CA. American Association of Cereal Chemists. 1977. Approved Methods. 7th ed. Method 32.30 approved 1977, St. Paul, MN. Axer, J. 1980. Competitive Tree NutS... Part 3: Pecans. In Almond Facts, Feb. 25. California Almond Growers Exchange, Sacramento, CA. pp. 1-13. Axer, J. 1980. Competitive Tree NutS... Part 5: Brazil Nuts. In Almond Facts, Mar. 4. California Almond Growers Exchange, Sacramento, CA. PP. 1-11. Axer, J. 1980. Competitive Tree NutS... Part 7: Macadamia Nuts. In Almond Facts, Mar. 20. California Almond Growers Exchange, Sacramento, CA. pp. 1-12. Brouk, B. 1975. Plants Consumed by Man. 479 pp. Academic Press, New York, NY. Butala-Perruzza, V. 1982. General Foods Corp., Tarrytown, NY. (Unpublished data). (10) (11) (12) (13) (14) (15) (16) (17) California Almond Growers Exchange. 1981. California Almonds: Typical Analyses and Nutrition Information. 3 pp. Sacramento, CA. California Pistachio Commission. 1983. The Word on Pistachios... California! Industry Information Kit, 12 pp. Fresno, CA. Clark, L.I. 1981. Red V Coconut Products Company, Inc., Piscataway, NJ. (Unpublished data). Forde, H.I. 1979. Persian Walnuts in the Western United States. In Nut Tree Culture in North America (ed. R.A. Jaynes). Northern Nut Growers Assoc., Inc., Hamden, CN. pp. 84-97. Grimo, E. 1979. Carpathian (Persian) Walnuts. In Nut Tree Culture in North America (ed. R.A. Jaynes). Northern Nut Growers Assoc., Inc., Hamden, CN. pp. 74-83. Grimwood, B.E. 1975. Coconut Palm Products: Their Processing in Developing Countries. Rome: Food and Agriculture Organization of the United Nations, 261 pp. (FAO Agricultural Development Paper No. 99). Hedrick, U.P., ed. 1972. Sturtevant's Edible Plants of the World. 686 pp. Dover Publications, Inc., New York, NY. Hill, A.F. 1952. Economic Botany. A Textbook of Useful Plants and Plant Products. 2nd ed., 560 pp. McGraw-Hill Book Co., New York, NY. (18) | (19) (20) (21) (22) (23) (24) (25) Howes, F.N. 1948. Nuts: Their Production and Everyday Use. 264 pp. Faber and Faber Limited, London. Jaynes, R.A. 1979. Chestnuts. In Nut Tree Culture in North America (ed. R.A. Jaynes). Northern Nut Growers Assoc., Inc., Hamden, CN. pp. 111-127, Jones, D.B. 1941. Factors for Converting Percentages of Nitrogen in Foods and Feeds into Percentages of Protein. U.S. Dept. of Agr., Circular No. 183, 22 pp. (Sl. rev.). Lanner, R.M. 1975. Dept. of Forestry and Outdoor Recreation, Utah State Univ., Logan. (Unpublished data). Lusas, E.W. 1982. Sunflower Meals and Food Proteins. In Sunflower (ed. J. Adams). The National Sunflower Assoc., Bismark, ND. pp. 25-35. McCarthy, M.A. and Meredith, F.I. 1981. Nutrient Data on Chestnuts Consumed in the United States. (Abs.) Hort. Science 16(3) :419. Madden, G. 1979. Pecans. In Nut Tree Culture in North America (ed. R.A. Jaynes). Northern Nut Growers Assoc., Inc., Hamden, CN. pp. 13-34. Mattei, J.A. 1984. Blue Diamond Almond Research. Research Division of the California Almond Growers Exchange, Sacramento, CA. (Unpublished data). (26) (27) (28) (29) (30) (31) (32) 1983. Meredith, F.I. and McCarthy, M.A. 1981. Protein Hydrolysis Studies on Tree Nuts: Preliminary Results. Abstract. Atlanta, GA: 181st Annual Meeting of the American Chemical Society, Division of Agricultural and Food Chemistry; March 29-April 3. Nutrient Data on Selected Tree Nuts. Richard B. Russell Center, Agricul- tural Research Service and Nutrition Monitoring Div., Human Nutrition Information Service, U.S. Dept. of Agr. (Unpublished data). Merrill, A.L. and Watt, B.K. 1973. Energy Value of Foods... Basis and Derivation. U.S. Dept. of Agr., Agr. Handb. No. 74, 105 pp. (Sl. rev.). Millikan, D.F. 1979. Beeches, Oaks, Pines, and Ginkgo. In Nut Tree Culture in North America (ed. R.A. Jaynes). Northern Nut Growers Assoc., Inc., Hamden, CN. pp. 175-187. Murphy, E.W., Watt, B.K., and Rizek, R.L. 1974. U.S. Department of Agriculture Nutrient Data Bank. Assoc. Off. Analyt. Chem. Jour. 57:1198-1204. Orr, M.L. 1969. Pantothenic Acid, Vitamin Be, and Vitamin Bio in Foods. U.S. Dept. of Agr., Home Econ. Res. Rpt. No. 36, 53 pp. Peters, C.M. and Pardo-Tejeda, E. 1982. Brosimum alicastrum (Moraceae): Uses and Potential in Mexico. Economic Botany 36(2):166-175. (33) (34) (35) (36) (37) 10 Ruehrmund, M.E. 1974. Simmons, 1980. "Golden Toasted Coconut” in Candies and Cookies. Confectionary Production 40(9) :402-404. R.G. Glandless Cottonseed——-A New Food Crop. Texas Agricultural Progress, Winter:18-19 pp. Spies, J.R. and Chambers, D.C. 1949. Terrell, 1977. Chemical Determination of Tryptophan in Proteins. Anal. Chem. 21(10) :1249-1266. E.E. A Checklist of Names for 3,000 Vascular Plants of Economic Importance. U.S. Dept. of Agr., Agr. Handb. No. 505, 201 pp. Walnut Marketing Board. 1983. Nutritive Value of English Walnuts (Juglans regia). 3 pp. Sacramento, CA. (38) (39) (40) (41) (42) Watt, B.K. and Merrill, A.L. 1963. Composition of Foods...Raw, processed, prepared. U.S. Dept. of Agr., Agr. Handb. No. 8, 190 pp. (Rev.). Weber, C.W. 1983. Dept. of Nutrition and Food Science, Univ. of Arizona, Tucson, (Unpublished data). Weihrauch, J.L., Posati, L.P., Anderson, B.A., and Exler, J. 1977. Lipid Conversion Factors for Calculating Fatty Acid Woodroof, J.G. 1979. Content of Foods. Amer. 0i1l Chem. Soc. Jour. 54:36-40. Coconuts: Production, Processing, Products. 2nd ed., 307 pp., AVI Publish- ing Co., Westport, CN. Woodroof, J.G. 1979. Tree Nuts: Production, Processing, Products. 2nd ed., 731 pp., AVI Publishing Co., Westport, CN. APPENDIX List of Abbreviations APPTOX eeccsccccccccccccccccsosccsosccscsccsnscsscsoss C ececvccscccscccscsccscssccscncscsoncscscsocncssscscsccsosnsos diam ©000000000000000000000000000000000000000 fl 0Z sevvececcececococeescccececosrcosccnses € ecceccccccccccccsccccsccccsccssccssscessccssns in 000 00000000000 000000000000000000000000000 IU ceeeccccccecccsccsscccsscssccsccssscscnnnns KCAL seeeesceccccscscecescscnsescncscscscanes kJ eee eccecc0r00s000000000000000000000000000 Ib sesmennsnnnssessnnnnnsnesnssesecsornssseses liq ©0000 000000000000000000000000000000000000 MCE ceevccccccccoccsccccsocscccossssscscssossssssosocse ME eccecseccccccccsccccccscscosscossssscscsscssssccsssss N ceececceccecsscsscessecesscscssscsscsscsnces NDB senvecesasosnssnsnansnsnveosessssoesscses NOe cecccecccccscccscssccccccssssscoosscsscens OZ ocecececcscccccccccccccsscscscscssssscscccsnssocs pkg ®eeeesrse0ss00000000000000000000000000000 RE ©0000 000000000000000000000000000000000000O0 approximately cup diameter fluid ounce gram inch international unit kilocalorie kilojoule pound liquid microgram milligram nitrogen Nutrient Data Bank number ounce package retinol equivalent tbsp ® 0 0000000000000 000000PRPOOLIOLOOLOLONOOOOIEONOLIONOONOGES tablespoonful tsp © 0 000000 PPOPLOLOINOLOLOIONLNOOLONONONOEOEONONOEOONONOOEONONOEOONODS teaspoonful Metric System Equivalents for Units of Measure Unit of measure Metric system equivalents Volume 1 gallon (4 quarts) eeceecvocccencee 3.786 liters; 3,786 milliliters 1 quart (4 CUPS) ecescssccsssssses 0.946 liter; 946 milliliters 1 cup (8 fluid ounces; 1/2 pint; 16 tablespoons) ceeesssssees 237 milliliters 2 tablespoons (1 fluid ounce) ee... 30 milliliters 1 tablespoon (3 teaspoons) seeeess 15 milliliters Weight 1 pound (16 ounces) sescececcscscce 453.6 grams l] OUNCE ssesssssenssccscsssssnssss 28.4 grams 3-1/2 OUNCES eco cccsccscccccscccces 100 grams 11 Specific Factors for Calculating Energy Values Food Protein Fat Carbohydrate (kcal/g) (kcal/g) (kcal/g) Mixed UES .ueeeeeseeeenencecns 3447 8.37 4.07 Nuts, formulated, wheat-based.. 3.59 8.37 3.78 Nuts and seedS.ececcccccccssssss 3e47 8.37 4,07 PAM Sense rssncnnssnnsnvesssst S947 8.37 4.07 SOybeans.ssseeesescscsssccscses 3.47 8.37 4,07 lyith and without peanuts. Nitrogen-to-Protein Conversion Factors Food Conversion factor AlmONdS eccececsccscscscsccscscssccscns 5.18 Brazilnuts ecceccceccsccsccccccsssccccs 5.46 Mixed NUES" cececccsccsccccscsssccne 5.30 Nuts, formulated, wheat-based ...... 5.80 Other nuts and seeds cecccccccccccce 5.30 Peanuts ececccccscssscscscscscsscscscce 5.46 Soybeans eceeecessccsscscsccocssccnce 5.71 lyith and without peanuts. Conversion Factors for Fatty Acids of Nut and Seed Products’ Conversion factor Nuts: ACOIS wovesensassssnrsssesssnssnncsssossseesss 0.956 Almonds ®e0o0csc0es0e00000000000000000000000000 «954 Beechnuts 000000000000 00000000000000000000000 «954 Brazilnuts 0000000000000 0000000000000000000 «956 Butternuts 0000000000000 000000000000000000000 «956 Cashew nuts 0000000000000 00000000000000000000 «956 Chestnuts, Chinese ceeeeecccsscccccscccssssscs «930 Chestnuts, European ®0ee0csscesseescsssccnscne «928 Chestnuts, Japanese” ceeeescccccccccccscscccscs «930 Coconuts: Fatty acids: 6: 0000000000000 0000000000000000000000 .897 8:0 0000000000000 00000000000000000000O0S0 916 10:0 ©00000000000000000000000000000000000 929 12:0 vec cccecreenescnsscncecssseenseseee «939 14:0 0000000000000 0000000000000000000000 947 16:0 0000000000000 0000000000000000000000 953 18:0 0000000000000 0000000000000000000000 958 18:1 0000000000000 000000000000000000000 .958 18:2 0000000000000 0000000000000000000000 957 Filberts or hazelnuts e000 0vecssoescscccscsnnoe «953 Formulated, wheat—=based eecesececoccscccccsscsase «956 Ginkgo NUES ceoecccccssccsscscsocsssccsscsocsccce «930 Hickorynuts @0 0000000000000 000000000000000000S «956 Macadamia NUES ceeessvccsccsssssscsccccccccsee «956 Mixed nuts ©000000000000000000000000000000000080 956 Peanuts © 000 0000000000000000000000000000000000 951 Peanut butter 0000000000000 000000000000000000 951 Peanut flour 0000000000000 000000000000000000S «785 Pecans © 00000000000 0COCEOOOPOEOLOLOOOOOOEOEOPOONOOEONOEEOEOEOEOEOES «951 Pecan flour ®0ececc0sesrsescsscssesecnsess00ee «785 Pilinuts-ganarytree, dried eececccoeccccsccoce 956 Pine nuts ©0000000000000000000000000000000000 956 Pistachio nuts @0e0c000000000000000000000000000 953 Soybeans ©0000 000000000000 COOC0COOIOINOORONOEOEOEONOOEEOEOEO «956 Walnuts, Black 00sec c000ccrcescrcvsssnes0s00 0 «952 Walnuts, English or Persian ceeeccecesccccesccss «952 13 Conversion factor Seeds: Breadfruit gends® 00000000000 0COCORROCOROCOCOOOOONOONTOS .930 Breadnuttree seeds ececescssscccsccsoccccccccsns 930 Chia seeds © 00000 000000000000 00000000000000000 .956 Cottonseeds © 0000000000000 00000000000000000000 «956 Cottonseed flour, partially defatted eceeoceces 916 Cottonseed flour, lowfat ee0000000000000000000 .785 Cottonseed meal, partially defatted eececececes «905 Lotus seeds 000000000 0000000000000000000000000 .930 Pumpkin and squash seeds eo 0000000000000 000000 «956 Safflower seeds ee 0000000000000 000000000000000 «956 Safflower meal, partially defatted ecocecececes .863 Sesame seeds ©0000 0000000000000000000000000000 «956 Sesame flour, high-fat e000 000000000000 00C0OL 956 Sesame flour, partially defatted seeceececcece .938 Sesame flour, lowfat ecececccccsccccccccccccccce «785 Sisymbrium Sp., Seeds eseescececcccescccccncee «930 Sunflower seeds ©000000000COCOCONOCOOONOEOORNONOEOSONOSNOTOOS 956 Sunflower seed flour, partially defatted .... «785 Watermelon seed kernels cecesececccccccscccccce «956 lpactors are based on the best available information; revision of some factors may be required as better daja become available. From Chinese chestnuts. JIncludes pignolia and pinyon. From breadnuttree seeds. Guide to Nut and Seed Products AH-8 item (1963) Nuts: Acorns: Raw © 000000000000 000000000000000000000000000000000000O0O0CO0CS Dried © 000 0000000000000 0000000000000000000000O0D0POODOPO0O0O0OO0CES CES Acorn flour, full-fat 00 0000000000000000000006060600000000000080 Almonds: Dried: Unblanched © 000 00000000000000000000000006000000000000080 8 Blanched © 0 0000000 0OPOOODPO0O0O000 00000 OOOOOOOOOOOROODOEOOEOOES Dry roasted, unblanched sessseessseessecescensccecsennses 01il roasted: Unblanched © 00 000000000000000000000000000000000000006G0 9 Blanched © 0000000000000000000000000000000000000060006000080 Toasted, unblanched cesssnsssssenvoevssversressversssnnss Almond butter: Plain sevecevsvsesnssonusssissssssscosonenssensssonnseness Honey and cinnamon seeeceessscseccscocosscscosssssccosoncss Almond meal, partially defatted ceeevrsscosssensssnssesss 10 AIMON] DASE sens v ss ss ann ssss ss sss tsnsctssssnsossssnnnesess Almond powder: Full-fat ©0000000000000000000000000000000000000000006000060 Partially defatted sessssssssessssessscsesssrnresnssnnnnsse Bean of Malacca. [See Cashew nuts (NDB Nos. 12085, 12086, 12088).] Beechnuts, Aried seessvswsvsssssscssissncisssssenvrnnns 207 Brazilnuts, dried, unblanched seeeecececcccccscsccsseceee 443 Bushnuts. [See Macadamia nuts (NDB Nos. 12131, 12133).] Butternuts, dried seeeseessscesscesscscceceressssssnnne 511 Cashew nuts: Dry roasted eecececccsscssesssssssccssscsssssssssssscccas Bil £038tEd svsisrmmernssmbnssensnners sonst sees ss G20 Cashew butter, plain ©0000 000000000000000000006000000000000S0 Chestnuts: Chinese: Raw ©000000000000000000000000000000000000000600006000000S0 Dried ©0000 00000000000000000000000000000000000000000O0O0O0S. Boiled and Steamed eeeeeccscccscecessccssecsscosssccncss BOASLEd sinuses ssssnmmonnsnmmcnecensnnososessioesensnsess European: Raw: Unpeeled cuvesssmmrrsssovemuvcsvvnnonsnsnnvensass 6717 Peeled socemvanrssmmunnnssnmon es sunny sess sass sss eines Dried: Unpeeled @ecccccescssesessssscssssccsssssscsscscce DO/8 Peeled © 00 0000000000000000000000000060000000000000000S0 Boiled and Steamed seeeecceccccccscsscccocsnscccccnscsss Roasted ©0000 00000000000000000000000000000000000000000080 AH-8-12 NDB No. 12058 12059 12060 12061 12062 12063 12065 12066 12067 12195 12196 12197 12071 12072 12073 12077 12078 12084 12085 12086 12088 12093 12094 12095 12096 12097 12098 12099 12100 12101 12167 Page 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 15 AH-8 item (1963) Japanese: RAW coeescoscccsssscccsssssssssssoessssssscsosccccccsossossscs Dried © 0 00000000000000000000000000000000000000000000000 Boiled and steamed ccececccesosscccsccccccsscssccsccccccce Roasted 060 0600000000000000000000000000000000000000000000 Coconut meat: RAW eceeecceccscccsccccscssccscscscsscsoscsscccsossenscccscccsoscsosscoe 789 Dried (desiccated): Creamed eeeseossccsccscscsssssssssscsccssossscsssccsccccccsse Unsweetened © 00 000000000000000000000000000000000000 790 Sweetened: Flaked: Canned ceececossccscscsscessssssssscsscsssscssssccssnsccss Packaged eeececessscsccccscossscsscsecsscsssssscconces SNTEAdEd vecesonsessssssossesnersonsssseessnnssss 79] TOAStEd eeececoccccscscsscccscssssssscsssssssssssscscscscssanos Coconut cream (liquid expressed from grated coconut meat): RAW wonsnsumesrssnnsssisssstsssssnsnsnsvnsesesvnnssss 758 Canned eececceccesccssscsscsssossssssssssosscssscsssscscsscsnsoscs Coconut milk (liquid expressed from mixture of grated coconut meat and water): RAW csesmsnsessmnonssstbsssssessvssssnsnssessvnsssnss 192 Canned eeececcoscssssssccscssssssscsosssssssscsscssscscsscssose FTOZEeN ecoccecssccccscscscscsssssscsscscsososscscssscossscsncssccssosose Coconut water (liquid from coconuts) eecececscsscsscsse 793 Colorado pinyon pines. [See Pine nuts, Pinyon (NDB No. 12149) .] Creamnuts. [See Brazilnuts (NDB No. 12078).] Filberts or hazelnuts: Dried: UnNblanched eeecoecesessccssscssssssosscssesssssscsses 1008 Blanched eeceececoccsccsccsossosssssssscscscscsssssscssscssscs Dry roasted, unblanched ceeceeccccscccccccsccccccccscsccce 0i1 roasted, unblanched ceccececceccccccccsccccsccccccccccns Formulated, wheat-based: Unflavored ceeececscscccscscssscscssossscsssssscscsoscscsnscssscsoscscs Flavored: Macadamia flavor eceecceccccccssscsscssscscsccscsosscssssscsscne All other flavors 00 0000000000000000000000000000000000O0 Ginkgo nuts: RAW ccseccccccsscsssscsscssssssssssscssscsssssssssscscsccsscccse Dried eceeecscecccccsccsscccsssscsscscscsscssssssosssscscssccsccssos Canned ceeccccscosccscssscssoscssssscsscsoscscssossscsscssscccs Goober peas. [See Peanuts (NDB Nos. 12180, 12181, 12190, 12192) .] Groundnuts. [See Peanuts (NDB Nos. 12180, 12181, 12190, 12192) .] 16 NDB No. 12202 12175 12203 12204 12104 12177 12108 12110 12109 12179 12114 12115 12116 12117 12118 12176 12119 12120 12121 12122 12123 12140 12199 12200 12127 12128 12129 AH-8-12 Page 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 AH-8 item (1963) Hazelnuts. [See Filberts or hazelnuts (NDB Nos. 12120- 12123) .] Heart-nuts. [See Cashew nuts (NDB Nos. 12085, 12086, 12088) .] Hickorynuts, dried seesseessssssssenseseesscocscescenss 1133 Italian chestnuts. [See Chestnuts, European (NDB Nos. 12097-12101, 12167).] Italian stone pines. [See Pine nuts, Pignolia (NDB No. 12147) .] Long walnuts. [See Butternuts (NDB No. 12084).] Macadamia nuts: Dried eeeeececcessesssccsvsossccccconsscssscccscssocsns 1297 O11 TOBBLRA senunnosssmvcnnssnmnvsssosvostsesssssssssrsshs Mahogany apples. [See Cashew nuts (NDB Nos. 12085, 12086, 12088) .1] Mixed nuts: Dry roasted, with peanuts eeeeececsessssessccssceccscsscosns 0il roasted: With PeanULS sesssssnmmrensssnmecrenesvecssssavses snes Without PeanuULS essssssvsrssassssrvesssssccnssssncseenss Nut pines. [See Pine nuts, Pinyon (NDB No. 12149).] Paranuts. [See Brazilnuts (NDB No. 12078).] Peanut kernels: Dried sesevsvesscsnsssssssnsnssnsvnnssssswocesencnese 1593 O11 roasted swevessssnnssssunnennssvssscsnsecsscesses 1496 Peanut bUtter eececcsceccscssssccccscsssssscosssssee 1497-1499 Peanut flour, defatted ceceeessseccscccsscosscesssessss 1501 Pecans: Dried seseveceecesssssssnssssssseecscnsscccossencenss 1536 DIY TOASLTRA senssnnssnssncorcssosssessenssnssnsosenn sonsses D1] TOBSLEA suvvesrommrrssnsmmenssnsocenesbnvessssssesosss Pecan flour © 0000000000000 00000000000000000000000000000000O0O0 Pignolis. [See Pine nuts, Pignolia (NDB No. 12147).] Pignolias. [See Pine nuts, Pignolia (NDB No. 12147).] Pignons. [See Pine nuts, Pignolia (NDB No. 12147).] Pilinuts—canarytree, dried cisesssovensscesvsnesssassss 1609 Pine nuts: Pignolia, dried ceececeseccsccccsccscscoccsssscoossess 1624 Pinyon, dried sseeveesesnsvesronmmnmonsonoevsosenennss 1025 Pinocchios. [See Pine nuts, Pignolia (NDB No. 12147).] Pinon pines. [See Pine nuts, Pinyon (NDB No. 12149).] Pinons. [See Pine nuts, Pinyon (NDB No. 12149).] Pinyon pines. [See Pine nuts, Pinyon (NDB No. 12149).] Pinyons. [See Pine nuts, Pinyon (NDB No. 12149).] Pistache nuts. [See Pistachio nuts (NDB Nos. 12151, 12152) .] Pistachia nuts. [See Pistachio nuts (NDB Nos. 12151, 12152).] AH-8-12 NDB No. 12130 12131 12133 12135 12137 12138 12180 12181 12192 12190 12142 12143 12144 12168 12145 12147 12149 Page 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 17 AH-8 AH-8-12 item NDB No. Page (1963) Pistachio nuts: DELEA ceeembsissstns sess ecmssssnmnvesessssanssssnane 1626 12151 96 Dry roasted eeeseecscsscssssescssscosscsscsscscscvsnccncane 12152 97 Queensland nuts. [See Macadamia nuts (NDB Nos. 12131, 12133).] Soybean kernels, roasted and toasted eeeoececeecccscccoceces 12139 98 Stone pines. [See Pine nuts, Pignolia (NDB No. 12147) .] Sweet chestnuts. [See Chestnuts, European (NDB Nos. 12097- 12101, 12167).] Walnuts: Black, dried eeeecccccoscscesccsscsccoscesossoccccccns 2420 12154 99 English or Persian, dried ceeccececccscccccsccccccce 2421 12155 100 Seeds: Benniseeds. [See Sesame seeds (NDB Nos. 12023, 12024, 12029, 12032-12034, 12166, 12169-12171, 12198, 12201) .] Breadfruit seeds: RAW eceoosccosscscscscsssssosscssssssesssssssossnsssscssssccncons 12001 101 BO1led eeeecoscccccssscsscscsscsoscscsssossscssosssscsssccssscanssss 12003 102 ROASEEd eeeoscocscssccsssosssosssoscssscscssssosssscssossocscsccs 12158 103 Breadnuttree seeds: RAW eoesssseosssseccsssssssnscssssscsscsssssosscssssssssssscccccs 12004 104 Dried eeececescosccssccsssossssssssssossssasscsscssccsocssocsse 12005 105 Chia seeds, dried eeececseccecccescscccsccccscsssscncscncens 12006 106 Cottonseed kernels, roasted seceeccccccscsssscccccssccccccce 12160 107 Cottonseed flour: Partially defatted ceceeccccscsescscsscecccccccnncnsss 895 12007 108 LOWEAL eeeeocscecccsscessssssossscssscscsssossssoscscscsocsnncss 12008 109 Cottonseed meal, partially defatted ceeesccccccccccoccccssce 12011 110 Gingelly. [See Sesame seeds (NDB Nos. 12023, 12024, 12029, 12032, 12034, 12166, 12169-12171, 12198, 12201).] Lotus seeds: RAW ecocceccossosscecscscscsssssasssessscsssscssssnsssoossscssscs 12205 111 Dried ceesesvssescecscsscsesnssosscsscsecssesnssssssscscsscsse 12013 112 Pumpkin and squash seeds, whole, roasted ceecececcecoccscee 12163 113 Pumpkin and squash seed kernels: Dried cecececesccssesssessesseessesssnnccesscesseses 1833 12014 114 ROASEEA eeeceecsosccssoscscsssssssscssssoscssanscscssscsccscsnsoce 12016 115 Ramons. [See Breadnuttree seeds (NDB Nos. 12004, 12005) .] Safflower seed kernels, dried cecececsescecescscccsess 1927 12021 116 Safflower seed meal, partially defatted eeeceececsecss 1928 12022 117 Sesame seeds: Whole: Dried cevsosssnssessrssbssssosssssssnsssssvnensens 2032 12023 118 Roasted and toasted eeececsccscoscscccccccssoccscscsccce 12024 119 Sesame seed kernels: Dri covsesnsmussssessesssssbrsssssnsessesvensssses 2033 12201 120 Toasted 00000 00000000000000000000000000000000000000000000 12029 121 Sesame butter: Paste © 0 00000000 0000000000000000000060006000000000000000000 12169 122 AH-8 item (1963) Tahini: From raw and stone ground Kernels eeeeececsessssccccccscsss From unrogsted Kernels seesssssssvsececoovorsassasmnns esses From roasted and toasted Kernels eeeecescecsscsssescccesscss Sesame flour: High=<£al swwsssnissntrssensusrssnsnuneecssssnensoseostotsssses Partially defatted sesvssnsavvossvssosveessssssronssovnsenes Lowfat © 0 0000000000000000000000000000000000000000000000060G0CEGES Sesame meal, partially defatted svssscsvececsssasvrrsssrsncons Sim-Sim. [See Sesame seeds (NDB Nos. 12023, 12024, 12029, 12032-12034, 12166, 12169-12171, 12198, 12201).] Sisymbrium sp. seeds, whole, dried eeeeeesescescsccsccccccaces Squash seeds. [See Pumpkin and Squash seeds (NDB Nos. 12014, 12016, 12163).] Sunflower seed kernels: DPiCd sevesssnsmanvasssnmssssssonsssosssnessnssannnsece 3236 Dry roasted seeeeesesssssscsecssescsccecessssnrsnsnsssncencenes D1) TOASLEA snvesvtssnsnmmonssnoneareessossnssshssonsnseesens TOASLEd susuvessvsnncensnannsvesrssiorssessesenssnsanuenssene Sunflower seed BULLET cecesececscescoccesesosscnncscscsoconess Sunflower seed flour, partially defatted ececesscsccecees 2237 Watermelon seed kernels, dried seeeeesecscscecccesccsconcssnee NDB No. 12198 12171 12166 12170 12032 12033 12034 12193 12036 12037 12038 12039 12040 12041 12174 AH-8-12 Page 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 19 20 TABLE OF NUTRIENT DATA (Blank spaces indicate a lack of data.) NUTS Acorns, raw Quercus spp. Page 21 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: Shells 38% Standard Number of Mean error samples loz =28.4g A B Cc D E F G PROXIMATE: Water. . . . . ...... g 27.90 7.92 78.45 F [kcal 369 105 1,037 codenergy «+ cc co kJ 1,543 438 4,340 Protein (NX 5.30). . . . | g 6.15 1.75 17.29 Total lipid (fat) . . . . . . . g 23.86 6.78 67.08 Carbohydrate, total . . . . . 8 40.75 11.57 114.58 Fiber « wii « » 0 3 wi 5 8 ® g . 2.57 0.73 7:23 Ah pie von im ww 8g . 1.35 0.38 3.29 MINERALS: Calcium. . . . . . .. .. mg. 41 12 114 Iron . . ......... mg. 0.79 0.22 2.23 Magnesium . . . . , . . . mg. 62 18 175 Phosphorus. . . . . . . . mg. 79 22 221 Potassium . . . . . . . . . mg. 539 153 1,515 Sodium . . . . . . . . .. mg. 0 0 0 BC ov vo 5 3 3m § 2 mg. 0.51 0.14 1.43 Copper . . . . . ..... mg. 0.621 0.176 1.746 Manganese . . . . . . . . . mg. VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. 0.112 0.032 0.315 Riboflavin . . . . . . . . . mg. 0.118 0.034 0.332 I mg. 1.827 0.519 5.138 Pantothenicacid. . . . . . . mg. VitaminBg . . . . . . . . mg. Folachn « « + wo 5 & + « » mcg VitaminByp . . . LL... mcg 0 0 0 : + RE. Vitamin A . . . . . . . .. w. LIPIDS: Fatty acids: Saturated, total . . . . . . g 3.102 0.881 8.723 40. « «5 wos wow £ 6:0... ...... g 80. ........ g V0:0; 5 5 33 % iw g 1220: 5.50 2 52 2» 8 g MO. 5 6 2 0 + 2 2a g 160... LL g 2.850 2 0.809 8.014 18:0... 8 0.252 2 0.072 0.709 Monounsaturated, total 8 15.109 4.291 42.487 6:1, ov von op mun 8 181... 8 15.109 2 4,291 42.487 20:0, vs ws 8g 27: v0 3 wi ¢ 5 ww 8g Polyunsaturated, total . . . g 4,596 1.305 12.924 182... 8 4.596 2 1.305 12.924 18:3. . 0... g 184... LL. 8g 2004... LL... g 2:5, «oxo o5 os ows g 225; ov 3 m5 5 wo g 226... z Cholesterol. . . . . . . . mg. 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g . 0.074 1 0.021 0.208 Threonine . . . . . . . . . g 0.236 1 0.067 0.664 Isoleucine . . . . . . . .. g 0.285 1 0.081 0.801 Leucine , . . . ...... g 0.489 1 0.139 1.375 Lysine . . vv sows ewe 8 0.384 1 0.109 1.080 Methionine . . . . . . . . 8 0.103 1 0.029 0.290 Cystine . vv v ww vo wim « 8 0.109 1 0.031 0.307 Phenylalanine . . . . . . . 8 0.269 1 0.076 0.756 Tyrosine . . . . . . . .. 8 0.187 1 0.053 0.526 VallDE : ois mie ok mi w g 0.345 1 0.098 0.970 Arginine. . . . . . . .. . 8 0.473 1 0.134 1.330 Histidine, » = + ov» ow 3 8 0.170 1 0.048 0.478 AlBRINE . , wv i woe os wow 8 0.350 1 0.099 0.984 Asparticacid . . . . . . . . 8 0.635 1 0.180 1.786 Glutamicacid. . . . . . . . 8 0.986 1 0.280 2.713 Glycine . . . . . . . . .. £ 0.285 1 0.081 0.801 Proline . . . . . . .... 8 0.246 1 0.070 0.692 Serine . vow ok oa vob I 4 0.261 1 0.074 0.734 AH-8-12 (1984) NDB No. 12058 NUTS Acorns, dried Page 22 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: Shells 38% Standard Number of Mean error samples loz=28.4¢g A B Cc D E F G PROXIMATE: Water, . . «25 95 5 5 wm * g 5.06 0.940 2 1.44 14,23 AERP keal 509 145 1,432 Food energy - - x 2,131 605 5,993 Protein (NX 5.30). . . . . g . 8.10 0.766 2 2.30 22.77 Total lipid (fat) . . . . . . . g 31.41 1.616 2 8.92 88.34 Carbohydrate, total . . . . . g . 53.66 15.24 150.88 3 g . 3.38 1 0.96 9.52 Bh vw 4 ovens a 8 1.78 1.305 2 0.50 4.99 MINERALS: Calcium . . . . . . . ... mg. 54 1 15 151 Iron . . . . ....... mg. 1.04 1 0.30 2.93 Magnesium , . . . . . . . mg. 82 1 23 230 Phosphorus . . . . . . . . mg. 103 29 291 Potassium . . . . . . . . . mg. 709 1 201 1,995 Sodlum . « . : Lon: oso mg. 0 1 0 0 NC + v5 wos sw Es mg. 0.67 1 0.19 1.88 Copper + » =v + 5 = © 5 = mg. 0.818 1 0.232 2.300 Manganese . . . . . . . . . mg. VITAMINS: Ascorbicacid. . . . . . .. mg. 0.0 0.0 0.0 Thiamin: 5. 5 5 5.6 ¢ 5 & » mg. 0.149 0.042 0.419 Riboflavin . . . . . . . .. mg. 0.154 0.044 0.433 Lr mg. 2.406 0.683 6.766 Pantothenic acid. . . . . . . mg. VitaminBg + . «vv ow mg. Folacin . . . . . . . . .. mcg VitaminByg . . . . . . .. mcg 0 0 0 . 3 RE. VitaminA . . . . oo... w. LIPIDS: Fatty acids: Saturated, total . . . . . . 8 4,084 1.160 11.484 0. + wx wiv ow 8 60, + + 5m 5 wm» g 80. . a wv aw 5a g 10:0... ...... g 1220... oo... 2 80: « 2 vo 22 5 o # 5 160. . ....... 8 3.753 1.066 10,553 18:0 + » « + 5 » 1 & 8 0.332 0.094 0.934 Monounsaturated, total. . . g 19.896 5.650 55.948 16: 2 4 wv amon 8 rr, LL. 8 19.896 5.650 55,948 200. LLL. g UV bosom emo 8 Polyunsaturated, total . . . g 6.052 1.719 17.018 182... i$ 6.052 1.719 17.018 18:3. sos v8 v » 8 184. . ow 25 w+ 3 g 204. . 0050 ea g 2005. + won von non g 25. 2 6: : vss. vs g Cholesterol . . . . . . . . mg. 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g 0.098 0.028 0.276 Threonine . . . . . . . . . g 0.312 0.089 0.877 Isoleucine . . . . . . . .. 8 0.376 0.107 1.057 Leucine: , . . . . . . . . 8 0.644 0.183 1.811 LYSINE ow « «1 « & 6 4 5 4 g 0.505 0.143 1.420 Methionine. . . . . . . . £ 0.136 0.039 0.382 Cystine . . . . . . .... 8 0.144 0.041 0.405 Phenylalanine . . . . . . . 8 0.354 0.101 0.995 Tyrosine . . . . . . . .. 8 0.246 0.070 0.692 Valine: « « wx 5 “mv & i 8 0.455 0.129 1.278 Arginine. . . . . . . . . 8 0.623 0,177 1.752 Histidine, . . « . 4 «+ 5 & 8 0.224 0.064 0.630 Alanine . . . . . . . . .. 8 0.461 0.131 1.296 Asparticacid . . . . . . . . g 0.837 0.238 2.354 Glutamicacid. . . . . . . . g 1.299 0.369 3,653 Glycine . . . . ...... 8 0.376 0.107 1.057 Proline oi vi ¥ wim 5 5 8 0.324 0.092 0.911 Serine wows vm os % ZB 0.344 0.098 0.967 AH-8-12 (1984) NDB No. 12059 NUTS Acorn Flour, full-fat Page 23 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 Mesn o- Name! 1oz=28.4 g A B Cc D E F G PROXIMATE: Water. . . . . . .. ... g 6.00 1 1.70 27.22 kcal 501 142 2,272 Foodenergy - - - + - + + + kJ. 2,096 595 9,507 Protein (NX 5.30). . . . . 8g . 7.49 1 2.13 33.97 Total lipid (fat) . . . . . . . 8 30.17 1 8.57 136.87 Carbohydrate, total . . . . . 8 54.65 15.52 247.87 Fiber . . . . . .. .... g 2.82 1 0.80 12.79 Ash. . . . . g . 1.69 x 0.48 7.67 MINERALS: Calcium. . . . . . .. .. mg. 43 1 12 197 WOR 5 i + 5 + 5% 5 5 mg. 1.21 1 0.34 5.50 Magnesium . . . . . . . . mg. 110 1 31 499 Phosphorus . . . . . . . . mg. 103 1 29 469 Potassium . . . . . . . .. mg. 712 1 202 3,231 Sodium + « vv 5 ww 6 wow mg. Zinc Lo... mg. 0.64 1 0.18 2.90 Copper . . . . . . . . .. mg. 0.611 1 0.174 2,771 Manganese . . . . . . . . . mg. VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . « 5 « wis = » mg. Riboflaviy . + w+ vw 5 5 a mg. Nigein' , oo ov ov sa @ mg. Pantothenicacid. . . . . . . mg. . VitaminBg . . . . . . .. mg. . Folacin . . . . . . . . .. mcg. ViaminByg . . . . . LL. . meg. 0 0 0 Eras RE. . Vitamin A... . oo. w. LIPIDS: Fatty acids: Saturated, total . . . . . . 8g 3.923 1.114 17.795 0: 2 5 5 md 3 2: 68:0: «0 3 ws wo Zs BO. vs sw kos ows Zz 100. « vw » « «x « g . 1220. « « «xv x = « zg - 140. . ....... g 160... o.oo. 8 3.605 1.024 16.352 180, . .ovvus 8. 0.319 0.091 1.447 Monounsaturated, total. . . g . 19.110 5.427 86.683 180. a vo 5 + % w « z IBV ow von vn on 8 19.110 5.427 86.683 20:0... LLL. g . 2:1. 0... 0. g . Polyunsaturated, total . . . g . 5.813 1.651 26.368 18:2. ........ 8 5.813 1.651 26.368 18:3: ow + wm v3 % 3» 8 . 184. vv ww vam : 20:4... LL... g . 20:5. .... 0... z 288... vv sone b g 226. «wiv x www g . Cholesterol . . . . . . .. mg. 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g . 0.090 0.026 0.408 Threonine . . . . . . . .. g 0.288 0.082 1.306 Isoleucine . . . . . . . . . g 0.348 0.099 1.579 Leucine. , . . . ..... 8 0.596 0.169 2,703 Lysine . uw 4 «5 43m us 2 0.468 0.133 2+123 Methionine . . . . . . . . 8 0.126 0.036 0.572 Cystine . . . ....... 8 0.133 0.038 0.603 Phenylalanine . . . . . . . 8 0.328 0.093 1.488 Tyrosine . . . . . . . .. z 0.227 0.064 1.030 ValNE «uw ¢ sim ¢ 5 wks g 0.421 0.120 1.910 Arginine. . . . . ..... 8 0.577 0.164 2.617 Histidine. . . . . ..... g 0.208 0.059 0.943 Aaning . . . ov 4 cs « 8 0.427 0.121 1,937 Asparticacid . . . . . . . . g 0.774 0,220 3.511 Glutamicacid. . . . . . . . g 1.202 0.341 5.452 Glyoine + « « o..i 5 0 + a 8 0.348 0.099 1.579 Proline . « . wiv + vio 4 # 8 0.300 0.085 1.361 J 8 . 0.318 0.090 1.442 AH-8-12 (1984) NDB No. 12060 NUTS Almonds, dried, unblanched Prunus dulcis Page 24 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 : — Standard bre and weig Refuse: Shells 60% 1 0z = 28.4 g* kernels = 142 g?2 A B C E F G PROXIMATE: WAKE ; & 2 wo 2 6 wm 5 2 mw § zg. 4.42 0.204 1,25 6.27 8.01 keal 589 167 837 1,069 Foodenergy - - - - - - - - kJ. 2,465 700 3,501 4,472 Protein (NX 5.18). . . . . g «ny 19.95 0.944 5.66 28.32 36.18 Total lipid (fat) . . . . . . . g£ -. . 52.21 1.016 14.83 74.14 94,71 Carbohydrate, total . . . . . g 20.40 5.79 28.96 37.00 Fiber” * LL. g 2.71 0.265 0.77 3.85 4.92 0.1 I 8 3.03 0.127 0.86 4.30 5.49 (INERALS: Calcium . » « « 4 wos 5 w ¢ mg. . . 266 5.543 75 377 482 WOR wc «4 a + % w 5 3 ® mg. . . 3.66 0,111 1.04 5.19 6.63 Magnesium mg. . . 296 2.807 84 421 538 Phosphorus. . . . . . . . mg. . . 520 9.752 148 738 943 Potassium . . . . . . . . . mg. . . 732 26.890 208 1,039 1,327 Sodium . . . . ... ... mg. 11 2.906 3 15 19 ZINC 1» « 5 w vs ow EE We mg. . . 2.92 0.298 v.83 4,14 5.29 Copper « « vw + &« w « & wis mg. . . 0.942 0.077 0.268 1.338 1.709 Manganese . . . . . . . . . mg. . . 2.273 0.212 0.646 3.228 4,123 VITAMINS: * Ascorbicacid. . . . . . . . mg. 0.6 0.600 0.2 0.9 1.1 Thiamin. . . . . . . ... mg. 0.211 0.012 0.060 0.300 0.383 Riboflavin . . . . . . . . . mg. 0.779 0.046 0.221 1.106 1.413 NREIN + ww vs wi & iE 8 mg. 3.361 0.115 0.955 4,773 6.097 Pantothenic acid. . . . . . . mg. 0.471 0.134 0.669 0.854 VitaminBg . . . « «on mg. 0.113 0.007 0.032 0.160 0.205 Folacin . . . . . . . ... meg . . 58.7 6.437 16.7 83.3 106.5 ViaminByg . . . LL... mcg 0 0 0 0 Vitamin A «o.oo... i g 3 3 LIPIDS: Fatty acids: Saturated, total . . . . . . g 4.949 1.406 7.028 8.977 0, 2 5k ons ome g 8:0: viv vs 5 ¢ sma 8 B06 w v5 ww + 5» w + g 10:0. . + «w+ 5 ww 2 12200... LLL 8 0.005 0.001 6.007 0.009 40. LLL LLL 2 0.298 0.085 0.423 0.541 16105 oi + 5 tt os 8 3.455 0.981 4.906 6.267 BOs worms ws 2 1.021 0.290 1.450 1.852 Monounsaturated, total. . . g 33.902 9.628 48.141 61.498 61. g 0.304 0.086 0.432 0.551 151. ...., yes 8 33,276 9,450 47.252 60.363 200. g 0.050 0.014 0.071 0.091 221. . haw. g Polyunsaturated, total . . . 10.957 3.112 15.559 19.876 82, LL... 8 10.495 2.981 14.903 19.038 23, LL. 8 0.374 0.106 0.531 0.678 184. ow «5 5 5 5 = + F 4 204. . saws g 205. v «x5 2s we g 25... 8g 26... ...... g . .. Shdlsrerc) CfA EEE WE mg. . . 0 0 0 0 ytosterols . . . . . . . . mg. . . 5 AMING ACIDS: 143 41 203 259 Tryptophan . . . . . . . . 0.358 8 0.102 0.508 0.649 Threonine . . . . . . . . . 0.739 11 0.210 1.049 1.341 Isoleucine . . . . . . . .. 0.866 11 0.246 1.230 1.571 Leucine: , , . . . . . ... 1.552 11 0.441 2.204 2.815 Lysine . . . ....... 0.666 11 0.189 0.946 1,208 Methionine . . . . . . .. 0.227 10 0.064 0.322 0.412 Cystiig , wow +s ww + aw + 0.358 9 0.102 0.508 0.649 Phenylalanine . . . . . . . 1.113 11 0.316 1.580 2.019 Tyrosine . . . . . . . .. 0.705 11 0.200 1.001 1.2179 Valine . . . . . ..... 1.028 11 0.292 1.460 1.865 Arginine... . LL... 2.495 11 0.709 3.543 4,526 Histidine. . . . . . .... 0.558 11 0.158 0.792 1.012 Alanine . . . . . . . . .. 0.943 11 0.268 1.339 1.711 Asparticatid « . 5» + 5» 2.349 11 0.667 3.336 4,261 Glutamicacid. . . . . . . . 5.934 11 1.685 8.426 10.764 Glycine . . . . . . . . .. 1.236 11 0.351 1.755 2.242 Proline . . . . . . .... 1.255 11 0.356 1,782 2.277 Serine . vim een vis 0.901 11 0.256 1.279 1.634 11 oz = approx. 24 whole kernels. 21 cup chopped = 130 g; 1 cup sliced or diced = 94 g; 1 cup slivered (packed) = 135 g. * Insoluble dietary fiber as determined by the neutral detergent fiber method = 4.72 g per 100 g. . Pectin = 1.34 g per 100 g. Alpha-tocopherol = 24.01 mg per 100 g. AH-8-12 (1984) NDB No. 12061 NUTS Almonds, dried, blanched Page 25 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 and units TR — Mean Se Nimbe of 1 c whole Refuse: 0 1oz=28.4g9g kernels = 145 g? A B Cc D E F G PROXIMATE: Water. . . . . . . .... g 5.42 0.161 20 1.54 7.86 24,60 A kcal 586 166 850 2,658 ocodenergy © +c ttt tc kJ. 2,451 696 3,555 11,120 Protein (NX 5.18). . . . . g 20.42 0.503 24 5.80 29.60 92.60 Total lipid (fat) . . . . . . . g 52.53 0.576 18 14.92 76.16 238.26 Carbohydrate, total . . . . . g 18.53 5.26 26.87 84.06 Fiber . . . . . . ..... g . 2.29 0.256 10 0.65 3.32 10.38 Ash... LL... g . 3.11 0.065 17 0.88 4,50 14.08 MINERALS: Calcium. . . . . . .. .. mg. 247 5.372 23 70 358 1,121 Iron... . ....... mg. 3.63 0.092 23 1.03 5.26 16.46 Magnesium . . mg. 286 5.061 23 81 415 1,299 Phosphorus. . . . . . . . mg. 532 12,312 23 151 771 2,412 Potassium . . 5. » wos 4 mg. 750 24,832 11 213 1,088 3,403 Sodium i + «wb h ow woe mg. 10 0.854 14 3 15 47 ZC os 3 wv nme nw mg. 3.16 0.276 17 0.90 4,58 14.34 COPPOr = + + = « + w + + « mg. 1.071 0.042 17 0.304 1.553 4,858 Manganese . . . . . . . . . mg. 1.452 0.054 10 0.412 2.105 6.586 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.6 0.600 2 0.2 0.9 2.7 Thiamin. . . . . . . . . . mg. 0.161 0.007 14 0.046 0.233 0.730 Riboflavin . . . . . . . . . mg. 0.677 0.040 13 0.192 0.982 3.071 NBN, + 5 o «8% 23 iw + mg. 3.166 0.085 13 0.899 4,591 14.361 Pantothenic acid. . . . . . . mg. 0.467 0.133 0.677 2.118 VitaminBg . . . . . . .. mg. 0.101 0.008 16 0.029 0.146 0.458 Folacin . . . . . . . . .. mcg 38.4 2.673 12 10.9 bb, 7 174.2 VitaminByy . . . . . . . mcg 0 0 0 0 _ RE. 0 1 0 0 0 VitaminA s = « 2 = 2 2 = » Ww. 0 1 0 0 0 LIPIDS: Fatty acids: Saturated, total . . . . . . 8 4.979 1.414 7.220 22.585 1 + (NO Z 60. . ....... 8 80. ........ g 190, .& « hs ®E & g 120... ...... 8 0.005 0.001 0.007 0.023 140. . ....... g 0.299 0.085 0.434 1.356 16:0... 8 3.476 0.987 5.040 15,767 18:0... 8 1.027 0.292 1.489 4,658 Monounsaturated, total. . . g 34.106 9.686 49.454 154,705 61. LL 8 0.306 0.087 0.444 1.388 81... g 33.475 9.507 48.539 151.843 2000. LLL g 0.050 0.014 0.073 0.227 2% 5 wie x WE kW g Polyunsaturated, total . . . g 11.023 3,131 15.983 50.000 182... 8 10.558 2.998 15.309 47.891 83... 8 0.376 0.107 U.545 1.706 184. . . 8 20:4... . g 20:5. 2 5 5s wos nw £ 265. i wv iv owas g 226, » wr ono 8 . Cholesterol . . . . . . . . mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g 0.367 0.104 0.532 1.665 Threonine . . . . . . . . . 8 0.757 0.215 1.098 3.434 Isoleucine . . . . . . . . . 8 0.887 0.252 1.286 4.023 Leucine, . . . . . . . .. 8 1.588 0.451 2.303 7.203 LYSINE 4 usa oe no g 0.682 0.194 0.989 3.094 Methionine . . . . . . . . 8 0.233 0.066 0.338 1.057 Cystine . . . . . . . ... 8 0.367 0.104 0.532 1.665 Phenylalanine . . . . . . . 8 1.139 0.323 1.652 5.167 TYrosine = + wiv ov ww 8 0.721 0.205 1.045 3.270 Valine : oo os won ow £ 1.052 0.299 1.525 4.772 MEINE. . . . vu os sows g 2.554 0.725 3,703 11,585 Histidine, . « « vv + wow x 8 0.571 0.162 0.828 2.590 Alanine . . . . . . . . .. 8 0.966 0.274 1.401 4,382 Asparticacid . . . . . . . . 8 2.404 0.683 3.486 10.90% Glutamicacid. . . . . . . . 8 6.073 1.725 8.806 27.547 GIYSIN® : 5.0 + i ¥ #5 4 ¥ 8 1.265 0.359 1.834 5,738 Proline . = + » w = + @w v » 2 1.285 0.365 1.863 5.829 Serine ous sw snows £ 0.922 0.262 1.337 4,182 11 cup sliced = 10 2 Alpha-tocopherol = nw 0.26 mg per 100 g. AH-8-12 (1984) NDB No. 12062 NUTS Almonds, dry roasted, unblanched Page 26 . . . Amount in edible portion of Amount in edible portion of , edible ion Nutrients and units Amount Y00,jFein;, edible port eT CImuasinta Of ood Ls of food as purchased pproxi measure and wi Refuse: Mean Standing Nir ot 1 c whole loz =28.49¢ kernels = 138 g A B c D E F G PROXIMATE: Water. . . . . . . . . .. g- 3.00 1 0.85 4,14 13.61 kcal 587 167 810 2,662 Food energy «= + + «+ + - - kJ 2,456 697 3,389 11,139 Protein (NX 5.18). . . . . g 16.33 1 4.64 22.53 74.06 Total lipid (fat) . . . . . . . g 51.60 1 14.65 71.21 234.06 Carbohydrate, total . . . . . g 24.17 6.87 33.36 109.65 Fiber . . . . . . . .... g . 4,94 1.40 6.81 22.40 Ash... g 4.90 1 1.39 6.76 22.23 MINERALS: Calcium. . . ,...... mg. 282 80 389 1,279 WOR wo 5 06 5 wi ws w+ mg. 3.80 1.08 5.25 17.25 Magnesium . | mg. 304 86 419 1,379 Phosphorus. . . . . . . . mg. 548 156 756 2,485 Potassium . . . . . . . . . mg. 770 1 219 1,063 3,493 Sodium . . . mg. 11 3 15 49 ZINE vv nhn mn mg. 4,90 1.39 6.76 22,23 Copper . . . . . . . ... mg. 1,225 0.348 1.691 5.557 Manganese . . . . . . . . . mg. 1.977 0.561 2.728 8.968 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.7 0.2 1.0 "3.2 Thiamin. . . . . . . . .. mg. 0.130 0.037 0.179 0.590 Riboflavin . . . . . . . .. mg. 0.599 0.170 0.827 2.7117 Niacin. . . . . . .... mg. 2.817 0.800 3.887 12.778 Pantothenic acid. . . . . . . mg. 0.254 0.072 0.351 1.1582 VitaminBg . . . . . . . . mg. 0.074 0.021 0.102 0.336 Folagin « u o + 5 wv + vo meg 63.8 18.1 88.1 289.6 VitaminByp . . . . . . . . mcg 0 0 0 0 Vitamin A « «ooo... io ’ 0 g o LIPIDS: Fatty acids: Saturated, total . . . . . . g 4,891 1.389 6.750 22.186 0. ow 2 2m oe oe ow g 6:0... ...... £ BO. oo somos ome g WO: = 5 96 5 i 8 1220. ... . 0 hh 8 0.005 0.001 0.007 0.023 1:0: ow 4 0s 5 wi g 0.294 0.083 0.406 1.334 160. . ....... 8 3.414 0.970 4,711 15.486 18:0. . . ...... g 1.009 0.287 1.392 4,577 Monounsaturated, total 8 33.504 9.515 46.236 151.974 161. 0... g 0.300 0.085 0.414 1,361 BR. as won ow g 32.885 9.339 45,381 149.166 200. wus nk aw g 0.049 0.014 0.068 0.222 220: vw a vw ov 8 Polyunsaturated, total . . . g 10.828 3,075 14,943 49,116 182. cows wows aw g 10.372 2.946 14,313 47.047 183... LLL. g 0.369 0.105 0.509 1.674 184... z 004; oi i Gers 8 . vo g . 225. son vv mov wos g 6: . ov vows g Cholesterol . . . . . . . . mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . .. g 0.293 0.083 0.404 1.329 Threonine . . . . . . . . . 8 0.605 0.172 0.835 2.744 Isoleucine . . . . . . . .. g 0.709 0.201 0.978 3.216 Leuciner, . . ov sis + 5 8 1.270 0.361 1,753 5.761 Lysine . . . . . ..... g 0.54% 0.155 0.752 2.472 Methionine . . . . . . . . 8 0.186 0.053 0,257 0.844 Cystine . . . . ...... 8 0.293 0.083 0.404 1.329 Phenylalanine . . . . . . . 8 0.911 0.259 1.257 4,132 Tyrosine « +o : ww s » g 0.577 0.164 0.796 2.617 Valine « . ou ww sun 8 0.842 0.239 1.162 3.819 Arginine. . . . . . . . . . g 2.042 U.580 2.818 9.263 Histidine. . . . . . . . . . 8 0.457 0.130 0.631 2.073 Alanine . . . . . . . . .. 8 0.772 0.219 1.065 3.502 Asparticacid . . . . . . . . 8 1.923 0.546 2.654 8.723 Glutamicacid. . . . . . . . 8 4,857 1.379 6.703 22.031 Glycine» + v5 4 5 w 5 » io 8 1.012 0.287 1.397 4,590 Proline. . + 5 5 ¢ 3 0 4 3 & 8 1.028 0.292 1.419 4.663 Serine . . . . ....." 8 0.738 0.210 1.018 3.348 ! Value based on data for product without added salt, Product with added salt contains 780 mg sodium per 100 g, AH-8-12 (1984) NDB No. 12063 NUTS Almonds, oil roasted, unblanched Page 27 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 Number of Approximate measure and weight Refuse: 0 Standard Mean 1 c whole error umPles oz =28.4g' kernels = 157 g A B C D E F G PROXIMATE: Water . . . . . . . .... g 3.08 0.503 7 0.88 4,84 13.99 keal 618 176 970 2,803 Food energy « - + + + + - - k 2,586 734 4,060 11,730 Protein (NX 5.18). . . . . g . 20.39 0.913 3 5.79 32,01 92.48 Total lipid (fat) . . . . . . . g . 57.67 1.753 3 16.38 90.54 261.58 Carbohydrate, total . . . . . 8 15,88 4.51 24.93 72.02 Fiber . . . . . ...... g . 4,93 1.434 3 1.40 7.74 22,38 EEE EEE £ 2.98 0.017 3 0.85 4.68 13.53 MINERALS: Callum; + 5 5 5 @ + 3 ® 3 mg. 234 28.844 3 66 367 1,061 WON & 5 42 w » 3 @ % 8 + mg. 3.83 0.491 3 1.09 6.02 17.39 Magnesium . . . . . . . . mg. 304 16.446 5 86 477 1,377 Phosphorus. . . . . . . . mg. 547 48.721 3 155 859 2,483 Potassium . . . . . . . . . mg. 683 13.371 3 194 1,073 3,100 Sodium®. . . . . . . ... mg. 10 2.082 3 3 16 45 7; SS mg. 4,90 2.097 6 1,39 7.69 22,20 Copper . . . . . o.oo... mg. 1.224 0.230 5 0.348 1.922 5.552 Manganese . . . . . . . . . mg. 1.975 0.326 4 0.561 3.101 8.959 VITAMINS: Assorblcacid. . + & «5 w+ mg. 0.7 0.700 2 0.2 1.1 3.2 THamin. «os 5 w 13 © + mg. 0.130 0.000 2 0.037 0.204 0.590 Riboflavin . . . . . . . .. mg. 0.990 1 0.281 1.554 4,491 Niacin. . . . . . .. .. mg. 3.500 1 0.994 5.495 15.876 Pantothenic acid. . . . . . . mg. 0.254 0.072 0.399 1.1582 VitaminBg . . . . . . . . mg. 0.084 0.014 4 0.024 0.132 0.381 FORGIN « + » + 4% 5 5 © + mcg 63.8 18.1 100.1 289.3 ViaminByjp . . . . . . .. mcg 0 0 0 0 viaminA «oo. e es RE: : } 0 J 2 LIPIDS: Fatty acids: Saturated, total . . . . . . g 5.466 1.552 8.582 24.794 $0: ow ow nos ow g 6:06 ov 2 wos 5 wy £ 8:0. v «+ + + 5% ¢ g 1000. « « « = = « « + g 120... . LL... g 0.005 0.001 0.008 0.023 14:0... ...... g 0.329 0.093 0.517 1.492 160% 5 + sim 2% w + g 3.816 1.084 5.991 17.309 180% ow + a 5 8 4 g 1.128 0.320 1.771 5.117 Monounsaturated, total. . . g 37.444 10.634 58.787 169.846 16, 34 vs 5 w+ 8 0.336 0.095 0,528 1.524 181. LLL 8 36.752 10.438 57.701 166.707 20:1... 8 0.055 0.016 0.086 0.249 2:1. 0... g Polyunsaturated, total . . . g . 12.101 3.437 18.999 54,890 1B2, ramen ms g 11,591 3.292 18.198 $2,577 8:3, oo 25m snows z 0.413 0.117 0.648 1.873 184, ov vow 2 su 0 g . 2004... 8. 20:5. « . unre. 3 25... gz. 226. + i vs von os Zz Cholesterol . . . . . . . . mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g . 0.366 0.104 0.575 1.660 Threonine . . . . . . . . . g 0.756 0.215 1.187 3.429 Isoleucine . . . . . . . .. g 0.886 0.252 1.391 4.019 Leucine, , . ....... 8 1.586 0.450 2.490 7.194 LYSinB . uo x we 5 wos 8 0.681 0.193 1.069 3.089 Methionine . . . . . . .. 8 0.232 0.066 0.364 1.052 Cystine , . + « wv 5 wo 8 0.366 0.104 0.575 1.660 Phenylalanine . . . . . . . 8 1.138 0.323 1.787 5.162 Tyrosine . . . . . . . .. 2 0.720 0.204 1.130 3.266 Valine + vs vm oas mee 8 1.051 0.298 1.650 4,767 AGING: oc vn ow ves 8 2.551 0.724 4,005 11,571 Histidine, . « : « « 5 os » g . 0.571 0.162 0.896 2.590 ARNE ; oc + + + 5 5% » 8 0.964 0.274 1.513 4,373 Asparticacid . . . . . . . . 8 2.401 0.682 3.770 10.891 Glutamicacid. . . . . . . . 8 6.065 1.722 9.522 27.511 Glycine . . . . . . .... 8 1.263 0.359 1.983 5.729 Proline . . . ....... 8... 1.283 0.364 2.014 5.820 SOINE . uv ws has 8 0.921 0.262 1.446 4,178 11 oz = approx. 22 whole k 2 Value based on data for product without added salt. ernels. Product with added salt contains 779 mg sodium per 100 g. AH-8-12 (1984) NDB No. 12065 NUTS Almonds, oil roasted, blanched Page 28 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 Shy Nuniarot 1 c¢ whole 10z = 28.4 ¢* kernels = 142 g A B C D E F G PROXIMATE: Water. . . . . . . . ... 8... 3.51 g.112 5 1.00 4,99 15.93 kcal 613 174 870 2,779 Food energy - «+ - - IY 2,563 728 3,640 11,626 Protein (NX 5.18). . . . . g . .. 19.04 0.561 3 5.41 27.03 86.34 Total lipid (fat) . . . . . . . EER 56,53 0.982 3 16.06 80.28 256.43 Carbohydrate, total . . . . . wa 18.02 5.12 25.59 8l.75 Fiber. « «+ « wv 5 w « 3 gv 3.12 0.471 3 0.89 4,43 14,17 Ash... Lo... g 2.90 0.058 3 0.82 4.11 13.14 MINERALS: Calcium . . . . LLL. mg. . . 194 10.333 3 55 276 881 WOR! 5 41.8 % 58 6 seh » » mg. . . 5,30 1.701 3 1.51 1.53 24.04 Magnesium... mg. 290 5.207 3 82 412 1,317 Phosphorus. . . . . . . . mg. . . 577 61.260 3 164 819 2,616 Potassium . . . . . . . . . mg. . . 693 16.502 3 197 984 3,143 Sodium“. . . . . . . . .. mg 12 1.000 3 3 17 54 Zinc Lo... mg. . . 1.42 1.191 3 0.40 2.01 6.43 Copper . . . . . . . . .. mg. . . 0.930 0.186 3 0.264 1.321 4,218 Manganese . . . . . . . . . mg. . . 1.475 0.055 2 0.419 2.095 6.691 VITAMINS: ° Ascorbicacid. . . . . . . . mg... 1.0 1 0.3 1.4 4.5 Thiamin, . . . os sv + » mg. . . 0.078 1 0.022 0.111 0.354 Riboflavin . . . . . . . . . mg 0.280 1 0.080 0.398 1.270 Niacin. . . . . . .... mg 3.900 1 1.108 5,538 17.690 Pantothenic acid. . . . . . . mg 0,253 0.072 0.359 1.148 VitaminBg . . . . . . . . mg. . . 0.092 0.030 2 0.026 0.131 0.417 Folagin + « ¢ 5 vw #5 5 + & mcg . . 63.5 18.0 90.2 288.1 VitaminByp . . . . . . .. mcg 0 0 0 0 Vitamin A. o.oo... re: ’ 2 ’ 5 LIPIDS: Fatty acids: Saturated, total . . . . . . g 5.359 1.522 7.610 24.308 80. : sv + 5 vw + 5 £ 80. 4 3p me a £ 80. . + vs ¢ sw +» 8 10:0. . ....... 8g 120, : ss 235% # » 8 0.005 0.001 0.007 0.023 0. 5 2 003 5 4 3 g 0.322 0.091 0.457 1.461 16:0. + « 5 +5 5 4 3 g 3.741 1.062 5.312 16.969 180... ...... 8 1.106 0.314 1.571 5,017 Monounsaturated, total. . . g 36.707 10.425 52.124 166.503 161. 0... 8 0.329 0.093 0.467 1.492 81. ........ g 36.029 10.232 51.161 163.428 20:0... LLL. g 0.054 0.015 0.077 0.245 220 2 5 5 2 8 wd g Polyunsaturated, total . . . g 11.863 3.369 16.845 53.811 182... 8 11,363 3,227 16,135 51.543 183... g 0.405 0.115 0.575 1.837 184. . . . . g 204... LLL. £ . 20:5 is eon mms g . X85: 5 3 ws mE g 26. 5 5 5 5 ww 2 = Cholesterol . . . . . . .. mg. ‘ 0 0 0 0 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . £ . .. 0.342 0.097 0.486 1.551 Threonine . . . . . . . .. FETE 0.706 0.201 1.003 3.202 Isoleucine . . . . . . . .. 8 0.827 0.235 1.174 3.751 Lewcine, . , 0. .us 8 1.481 0.421 2.103 6.718 Lysine . . ..0 40405 5s 8 0.636 0.181 0.903 2.885 Methionine . . . . . . . . 8 0.217 0.062 0.308 0.984 Cystine . . . ....... 8 0.342 0.097 0.486 1.551 Phenylalanine . . . . . . . 2 1.062 0.302 1.508 4.817 THOSE = + 2s 4 8 5 4 & 8 0.673 0.191 0.956 3,053 Valine « « 55 55 nw 5» 8 0.981 0.279 1.393 4,450 Arginine. . . . . LL. & 2.381 0.676 3.381 10.800 Histidine. . . . . . . . .. g ... 0.533 0.151 0.757 2.418 Alanine . . . . . ... . 8 0.900 0.256 1.278 4,082 Asparticacid . . . . . . . . 8 2.242 0.637 3.184 10.170 Glutamicacid. . . . . . . . g 5.663 1.608 8.041 25.687 Glycine , + + ov 2 wiv + 8 1.180 0.335 1.676 5.352 Proline . «2: + vu + mw» 8 1.198 0.340 1.701 5.434 Serine: vv on. en “8 0.860 0.244 1,221 3,901 11 oz = approx. 24 whole kernels. 2 Value based on data for product without added salt. * Alpha-tocopherol = 5.55 mg per 100 g. Product with added salt contains 776 mg sodium per 100 g. AH-8-12 (1984) NDB No. 12066 NUTS Almonds, toasted, unblanched Page 29 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 Standard Number of Refuse: 0 Moen error mmples | oz = 28.4 ¢g A B Cc D E F G PROXIMATE: Waller o + 5% 5 0 ow 5 po g 2.60 0.74 11.79 kcal 589 167 2,671 Food energy «= = + + + +: * ko... 2,464 700 11,177 Protein (NX 5.18). . . . . g 20.38 1 5.79 92.46 Total lipid (fat) . . . . . . . 2 ie 50.77 14.42 230.29 Carbohydrate, total . . . . . giv. 22.91 6,51 103.91 Fiber: « vs wv 2 wns 3 Zia 4,96 1.41 22.49 Bh wv v0 v8 058m g 3.34 0.9% 15.15 MINERALS: Calcium. . . . . . . . .. mg. . . 283 80 1,284 Iron . . .. ....... mg. . . 4,92 1.40 22.32 Magnesium . . . . . . . . mg. . . 305 87 1,385 Phosphorus . . . . . . . . mg. . . 550 156 2,496 Potassium . . . . . . . . . mg. . . 773 220 3,507 Sodium . . . . . . .... mg. 11 3 49 ZINE ow + 3 mass ree mg. 4,92 1.40 22.32 COPEL + » + + + a 3 & + mg. . . 1.230 0.349 5.579 Manganese . . . . . . . . . mg. 2.00% 0.569 9.095 VITAMINS: : Ascorbicacid. . . . . . . . mg. 0.7 0,2 3.2 Thiamin. . . . . . . ... mg. . . 0.131 0.037 0.594 Riboflavin . . . . . . . . . mg. . . 0.601 0.171 2,726 Niacin. . . . . . . . .. mg. . . 2.829 0.803 12.832 Pantothenic acid. . . . . . . mg. . . 0.256 0.073 1,161 VitaminBg . . . . . . .. mg. . . 0.074 0.021 0.336 Folaein : i us wiv 5 wv + meg. 64.1 18.2 290.8 VitaminByy . . . LL... meg . . 0 0 0 a RE. 0 0 0 Vitamin A . . . . . . . . . w. 0 0 0 LIPIDS: Fatty acids: Saturated, total. . . . . . g 4,812 1.367 21.827 4:0. ¢ 5 0 0s ow ova g 60: o vom vow xs g BOw + viv «mim a 8 10:0. . ....... g 120. . . . . . ... g 0.005 0.001 0.023 140... ...... 8 0.289 0.082 1.311 16:10. « « «5 os % 5 5» 8 3.359 0.954 15.236 18:0... g 0.993 0.282 4.504 Monounsaturated, total. . . g 32.965 9,362 149.529 161... g 0.295 0.084 1.338 Br. oo 8 32.356 9.189 146.767 iY. sv saw ET 8 0.048 0.014 0.218 2:0, wos oa oka 8 Polyunsaturated, total . . . g 10.654 3.026 48.327 182... ....... g 10.205 2.898 46.290 183... 0... 8 0.364 0.103 1.651 184. . . .. .... 8g 20:4. . 0... LL. g 20085. v + 4 mk 2 Zw po ir. FEE g ss UB; vi ci wm v5 ows Z 5 =» Cholesterol . . . . . . . . mg. . . 0 0 0 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . Zu 0.366 0.104 1.660 Threonine . . . . . . . . . £2 vu 0.756 0,215 3.429 ISOUCING « v + ou 5 now» g 0.885 0.251 4.014 Leucine: . . . . . . . . . . g 1.586 0.450 7.194 LYSE . wiv 5 mov somos 8 0.681 0.193 3.089 Methionine . . . . . . . . g 0.232 0.066 1.052 Cystine . . . . . . .... 8 0.366 0.104 1.660 Phenylalanine . . . . . . . 8 1.137 0.323 5.157 Tyrosine . . . . . . . . . 8 0.720 0.204 3.266 Valine ov 5 wile 8 xm ba g 1.051 0.298 4.767 Arginine. . . . . . . . . g 2.550 0.724 11.567 Histidine. . . . . . . . . . g 0.571 0,162 2.590 ARNE , + 55% 0m bw 8 0.964 0.274 4,373 Asparticacid . . . . . . . . gaia 2.400 0.682 10.886 Glutamicacid. . . . . . . . ws 6.064 1.722 27.506 Glycine . . . . . . . . .. 8 1.263 0.359 5.729 Prong . . + vo + wow kw 3 1.283 0.364 5.820 Serine Lo. vsows a 8 0.921 0.262 4,178 1 Alpha-tocopherol = 50.27 mg per 100 g. AH-8-12 (1984) NDB No. 12067 NUTS Almond Butter, plain Page 30 i Amount in edible portion of Amount in edible portion of NETO. and hits AMOUILIN 100 grams, edible; portion common measures of food 1 pound of food as purchased ’ Standard Number of Approximate measure snd weight Refuse: 0 Me. * error umPS 1 tbsp = 16 g 1c=250g A B Cc D E F G P ¥ z ROXiMare J, g 1.00 0.16 24.50 4.54 oo ’ eal oe 633 1 101 1,583 2,873 Food energy @ « = « » = 2» x 2,650 424 6,625 12,020 Protei CL 15.08 1 2.41 37.71 68.42 Es Bl cxae fue 59.10 1 9.46 147.75 268.08 Carbohydrate, total . . . . . g£ - .. 21.27 1 3:39 35404 $5.29 FIDBr , « 5. 5 wim 8 & Ww 3 vw . . . . mL : 3.60 1 0.58 9.00 16.33 MINERALS: Glcium. . . . . mg. . 270 43 674 1,224 fron . . . o.oo... mg... 3.70 0.59 9.24 16.77 Magnesium . . . . . . . . mg. 303 48 758 1,375 Phosphorus. . . . . . . . mg. 523 84 1,307 2,372 Potassium v3 hm EE MER mg. . . vos tz) 1,804 3.4350 Sodium™ . . vs ws Zine + vw we wR WEE Te 3.05 1 0.49 7.63 13.83 Copper . . . . . . . . .. mg 0.900 1 0.144 2.250 4.082 Manganese . . . . . . . . . mg 2.354 0.377 5.885 10.678 VITAMINS: Ascorbicacid. . . . . . . . mg 0.7 0.1 1.8 3.2 Thiamin. . . . . . . ... mg 0.133 0.021 0.333 0.603 Riboflavin . . . . . . . . . mg. 0.611 0.098 1.528 2.771 Niacin. . . . . . .... mg. 2.875 0.460 7.188 13.041 Pantothenic acid. . . . . . . mg. 2.289 S94 g.538 Je}75 VitaminBg . . . . . . .. mg... 0. . . . Folacin 6 ON meg . . 65.2 10.4 162.9 295.6 VitaminByg . . . . . LL. meg 0 2 2 2 ra roi RE. 0 Vitamin A... . oo... w. 0 0 0 0 LIPIDS: Fatty acids: Saturated, total . . . . . . g 5.602 0.896 14.005 25.411 BO. 2 wv os mow» 8g 60. & « wns ww x Fd BO. « « v2 u ws g 10:0... ...... £ 1220. . ....... 8 0.005 0.001 0.013 0.023 140. ........ 8 0.337 0.054 0.843 1.529 160. . ....... 8 3.911 0.626 9.778 17.740 180. ........ g 1.156 0.185 2.890 5.244 Monounsaturated, total. . . g 38.374 6.140 95.935 174.064 161. ........ 8 0.344 0.055 0.860 1.560 81. ........ g 37.665 6.026 94.163 170.848 20:1... LLL. 8 0.056 0.009 0.140 0.254 2% w 2 3 5 vo mer a g Polyunsaturated, total . . . g 12.402 1.984 31.005 56.255 182... 8 11.879 1.901 29.698 53.883 183. ........ 8 0.423 0.068 1.058 1.919 184... .. 8g 204... LLL. g 205. £2 0s ows £ R85 vs 0 Hos me 8 226. . i: ws: wus g . Cholesterol . . . . . . . . mg. . 0 0 0 0 Phytosterols . . . . . . . . mg wu AMINO ACIDS: Tryptophan . . . . . . . . g . .. 0.271 0.043 0.678 1.229 Threonine . . . . . . . . . g ... 0.559 0.089 1.398 2.536 Isoleucine . . . . . . . . . g 0.655 0.105 1.638 2.971 Leucine: . . . . . . . ... g 1.174 0.188 2.935 5.325 Lysine + ou v2 wi 23m & & g 0.504 0.081 1.260 2.286 Methionine . . . . . . . . 8 0.172 0.028 0.430 0.780 Cystine . « v + wv 4% + + 8 0.271 0.043 0.678 1.229 Phenylalanine . . . . . . . 8 0.842 0.135 2.105 3.819 Tyrosine . . . . . . ... £ 0,533 0.085 1.333 2.418 Valine + ov sus se ss £ 0.778 0.124 1.945 3.529 AIgIninR. « : + & © 2 5 + 3 g 1.887 0.302 4.718 8.559 Histidine. . . . . . . . . . 8 0.422 0.068 1.055 1.914 Alanine . . . . . . . . .. 8 0.713 0.114 1.783 3.234 Asparticacid . . . . . . . . 8 1.776 0.284 4.440 8.056 Glutamic acid. . . . . . . . 8 4.487 0.718 11.218 20.353 Glycine . . . . . . .... g 0.935 0.150 2.338 4.241 Proline . « . & v.25 8 0.949 0.152 2.373 4.305 Serine . . . . ....." g 0.681 0.109 1.703 3.089 ! Value based on data for product without added salt. Product with added salt contains 450 mg sodium per 100 g. AH-8-12 (1984) NDB No. 12195 NUTS Almond Butter, honey and cinnamon Page 31 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 - pe me 1 tbsp = 16 g 1c=250¢g A B Cc D E F G PROXIMATE: Water. . . . . . . .. g. .. 2.00 i 0.32 5.00 9.07 keal 602 96 1,504 2,129 Foodenergy - «= + - - - - - k. .. 2,517 403 6,293 11,418 Protein (NX 5.18), . . . | 8... 15.83 1 2.53 39.58 71.80 Total lipid (fat) . . . . . . . g ... 52.20 1 8.35 130.50 236.78 Carbohydrate, total . . . . . 8 wow 26.97 4.32 67.43 122.34 Fiber. . . . . . . . ... 8... 1.50 1 0.24 3.75 6.80 Ash... ol . g 3.00 1 0.48 7.50 13.61 MINERALS: Qicium. . . . ...... mg. . 267 43 668 1,211 WON « « wv 5 0 64 0% & mg. 3.66 0.59 9.15 16.60 Magnesium . . . . . . . . mg. 300 48 750 1,361 Phosphorus . . . . . . . . mg 518 83 1,294 2,348 Potassium . . . . . . . .. mg 750 120 1,875 3,402 Sodium™. . . . . .. . .. mg 11 2 27 50 Zinc... mg 2.99 0.48 7.47 13.56 Copper . . . . . . . . .. mg... 0.966 0.155 2.415 4.382 Manganese . . . . . . . . . mg. . . 2.330 0.373 5.825 10.569 VITAMINS: Ascorbicacid. . . . . . . . mg. . 0.7 0,1 1.8 3.2 Thiamin, . « + «+ 4 ow «+ mg. . 0.131 0.021 0.328 0.594 Riboflavin . . . . . . . .. mg. . 0.605 0.097 1.513 2.744 RE mg. 2.846 0.455 7.115 12.909 Pantothenic acid. . . . . . . mg. . 0.257 0.041 0.643 1.166 VitaminBg . . . . . . . . mg. . 0.075 0.012 0.188 0.340 FOIEID ¢ ov. i®s a 5 » wo 8 meg 64.5 10.3 161.3 292.6 ViaminByg . . . . . . .. meg 0 0 0 0 rami RE. 0 0 0 0 Vitamin A +. . . . . . .. Ww. 0 0 0 0 LIPIDS: Fatty acids: Saturated, total . . . . . . gowns 4.948 0.792 12.370 22.444 $0. + + 5 5 wes goes 6:0. « +» 55 i mw 3 g BO. 2 + 5 + 3 5 + 5 g 10:00. « « 6 » % & » g 120... ...... 8 0.005 0.001 0.013 0.023 14:0... ...... 8 0.298 0.048 0.745 1.352 16:0... ...... 8 3.454 0.553 8.635 15.667 18:0... ...... g 1.021 0.163 2.553 4.631 Monounsaturated, total. . . g . 33.894 5.423 84.735 153.743 161... ...... 8 0.304 0.049 0.760 1.379 81... 8 33.268 5.323 83.170 150.904 00. 8 0.050 0.008 0.125 0.227 2:1... LL... g . Polyunsaturated, total . . . g . 10.954 1.753 27.385 49.687 2... ....... 8 10.492 1.679 26.230 47.592 183... 8 0.374 0.060 0.935 1.696 Bh. . vhs g . 204. ......0 42 i 2:5... LLL... g 85. is thw sa 8 226: ; vv nw ea 8 Cholesterol . . . . . . .. mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g ... 0.284 0.045 0.710 1.288 Threonine . . . . . . . . . TEE 0.587 0.094 1.468 2.663 Isoleucine . . . . . . . .. g 0.688 0.110 1.720 3.121 Leucine. . . . . . .... 8 1.232 0.197 3.080 5.588 LVS & 5s 2.5% T mE £ % g 0.529 0.085 1.323 2.400 Methionine . . . . . . .. g 0.180 0.029 0.450 0.816 Cystine . . . . ...... g 0.284 0.045 0.710 1.288 Phenylalanine . . . . . . . g 0.883 0.141 2.208 4.005 Tyrosine . . . . . . . .. 8 0.559 0.089 1.398 2.536 Valine «vv ws 8 0.816 0.131 2.040 3.701 Arginine, i» + vv 8 ww bw 8 1.980 0.317 4.950 8.981 Histidine. . . . . . .... 8 0.443 0.071 1.108 2.009 Manin . . « oo + wu sa 8... 0.749 0.120 1.873 3.397 Asparticacid . . . . . . . . FEE 1.864 0.298 4.660 8.455 Glutamicacid. . . . . . . . & ssn 4.709 0.753 11,773 21.360 Glycine . . . . . . .... 8 0.981 0.157 2.453 4.450 Proline . . . « + 5 = 5 8 0.996 0.159 2.490 4.518 Sorive ovo. 8 0.715 0.114 1.788 3.243 ! Value based on data for product without added salt. Product made with added salt contains 170 mg sodium per 100 g. AH-8-12 (1984) NDB No. 12196 NUTS Almond Meal, partially defatted’ Page 32 3 : Amount in edible portion of Amount in edible portion of Nutrients and units Amount in 100 grams, edible portion common measures of food 1 pound of food as purchased s Nui of Approximate measure and weight Refuse: 0 Mean error loz=28.4g A B Cc D E F G PROXIMATE: Water. . . . . . . .. .. gor a 7.20 2.04 32.66 kcal 408 116 1,851 Food energy - « +: - - : - kJ. 1,707 485 7,743 Protein (NX 5.18). . . . . g von 39.50 11.22 179.17 Total lipid (fat) . . . . . . . g -. 18.30 5.20 83.01 Carbohydrate, total . . . . . 2 += 28.90 8.21 131.09 Fiber . . . . . ...... g£ . . 2.30 0.65 10.43 Ash. . . ........ 8 6.10 1.73 27.67 MINERALS: CAE: + wie 2 mw 5 0 i mg. . . 424 120 1,923 WOM wv sv wk 3 ww 2 ww mg. . . 8.50 2.41 38.56 Magnesium . , . . . . mg. . . Phosphorus . . . . . . . . mg. . . 914 260 4,146 Potassium . . . . . . . . . mg. .. 1,400 398 6,350 Sodium . . . . . . .... mg... 7 2 32 ZINE 2 i 5 3 5 % Gr 4 how mg. . . Copper + : =o 3» B.& ¢ 4 mg. . . Manganese . . . . . . . . . mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . Thiamin. . . . . . . ... mg. . . 0.320 0.091 1.452 Riboflavin . . . . . . . .. mg. . . 1.680 0.477 7.620 NIBEIN. 4 #0 5 6 Bid 5 md mg. . . 6.300 1.789 28.577 Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. . Folacin +. . . . + « « « wo + mcg. VitaminByp . . . . . . .. meg. 0 0 0 Viamin A J 0 0 LIPIDS: Fatty acids: Saturated, total. . . . . . g vow 1.735 0.493 7.870 4:0. . .. ..... g . .. 6:0. . ....... £ [1 8 10:0: 5 2 ww 2 0@ » £ 120... ...... 8 0.002 0.001 0.009 14:0... . . « «5 won» g 0.104 0.030 0.472 160. . « vv» won» 8 1.211 0.344 5.493 1.1 + SO 8 0.358 0.102 1.624 Monounsaturated, total. . . 2 11.882 3.374 53.897 61... 8 0.107 0.030 0.485 181. ........ 8 11.663 3.312 52.903 00... 8 0.017 0.005 0.077 QB. Lu vse a g Polyunsaturated, total . . . g 3.840 1.091 17.418 82... ..... 8 3.678 1.045 16.683 83... 8 0.131 0.037 0.594 Bd. wv vows 8 20:04. LLL... 2 20:8. . issn g vy 3. g 286. + voi» 2 ova E «+» Cholesterol. . . . . . . . mg. . . 0 0 0 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . g 0.709 0.201 3.216 Threonine . . . . . . . . . £ 1.464 0.416 6.641 Isoleucine . . . . . . . . . g 1.716 0.487 7.784 Leucine: . . . . . . . . .. g 3.073 0.873 13.939 Lysine . . . . ...... g 1.319 0.375 5.983 Methionine : 8 0.450 0.128 2.041 Cystine . . . « « » Z 0.709 0.201 3.216 Phenylalanine 8 2.204 0.626 9.997 Tyrosine . . . . .. ... 8 1.395 0.396 6.328 Valine . . . . ...... 8 2.036 0.578 9.235 Arginine. . . . . . . . .. 8 4.941 1.403 22.412 Histidine. . . . . . . . .. 8 1.106 0.314 5.017 Alanine « « vu « wis « on 8 1.868 0.531 8.473 Asparticacid . . . . . . . . 8 4.651 1.321 21.097 Glutamicacid. . . . . . . . 8 11.750 3.337 53.298 Glycine . . . . . . .... 8 2.448 0.695 11.104 Proline . . . . . . .... 8 2.486 0.706 11.276 Serine . voi: 8 1.784 0.507 8.092 1 proximate, mineral, and vitamin values from U.S. Dept. Agr., Agr. Handb. 8 (rev. 1963). 2 Value based on data for product without added salt. Product with added salt contains 746 mg sodium per 100 g. AH-8-12 (1984) NDB No. 12197 NUTS Page 33 Almond Paste i Amount in edible portion of Amount in edible portion of Amount in 100 grams, edible portion eins di i Mean Senor Nii on 1c firmly sk 1oz=28.4g9g packed = 227 g A B C D E F G PRIMATE) Co g 15.50 1 4.40 35.19 70.31 keal 446 127 1,012 2,022 Food energy = - = + + + + - kJ. 1,866 530 4,235 8,462 Protein (NX 5.18). . . . . g 11.85 1 3.37 26.90 53.75 Total lipid (fat) . . . . . . . £ 27.20 1 7.72 61.74 123.38 Carbohydrate, total . . . . . g 43.55 12.37 98.86 197.54 Fiber. . . . . .. .... g . 6.00 1 1.70 13.62 27.22 Ash . . . . . ...... g . 1.90 1 0.54 4.31 8.62 MINERALS: Calcium, . +a + 5.5 3 5 = mg. 230 65 523 1,045 Iron . . . . mg. 3.16 0.90 7.16 14,31 Magnesium . . . . . . . . mg. 259 73 587 1,173 Phosphorus . . . . . . . . mg. 446 127 1,013 2,024 Potassium + vows mw 5 owe mg. 647 184 1,468 2,933 Sodium . . . . . . . ... mg. 9 3 21 43 Zinc Lo... mg. 2.58 0.73 5.85 11.69 Copper . . . . . . . . .. mg. 0.833 0.237 1.891 3.778 Manganese . . . . . . . . . mg. 2.009 0.571 4.560 9.113 VITAMINS: Ascorbicacid . . . . . . . . mg. 0.5 0.2 1.2 2.4 Thiamin. . . . . . . . .. mg. 0.209 0.059 0.474 0.948 Riboflavin . . . . . . . . . mg. 0.735 0.209 1.668 3.334 Nigein' ©. « «vw v5 ws mg. 2.890 0.821 6.560 13.109 Pantothenic acid. . . . . . . mg. 0.416 0.118 0.944 1.887 VitaminBg . . . . . . . . mg. 0.098 0.028 0.222 0.445 Folacin . . . . . . . . .. meg 55.6 15.8 126.3 252.3 VitaminByp . . . . . . . . meg 0 0 I} 0 Niamn A RE. 0 0 0 0 MAYA, » = © = = = = on w. 0 0 0 0 LIPIDS: Fatty acids: Saturated, total . . . . . . 8g . 2.578 0.732 5.852 11.694 80. v5 0 Ew ow g . [41 SR g BO: wv v5 woos ow os g 100 « + « w = » wu « 8 1220. ........ 8 0.002 0.001 0.005 0.009 140. . ....... 8 0.155 0.044 0.352 0.703 160. . ....... 8 1.800 0.511 4.086 8.165 180... ...... 8 0.532 0.151 1.208 2.413 Monounsaturated, total. . . g 17.661 5.016 40.090 80.110 161... ...... 8 0.158 0.045 0.359 0.717 81... 8 17.335 4.923 39.350 78.632 2:1. ........ g 0.026 0.007 0.059 0.118 21. 0... g Polyunsaturated, total . . . ¢g 5.708 1.621 12.957 25.891 182... 0... 8 5.467 1.553 12.410 24.798 183... 0... 8 0.195 0.055 0.443 0.885 B44... . vv 2 wu» gw» 04. . . vis ows i 2005... 0... 8 2:5... g . 266... : wii EE 3 g . Cholesterol . . . . . . .. mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g 0.213 0.060 0.484 0.966 Threonine . . . . . . . . . g 0.439 0.125 0.997 1.991 Isoleucine . . . . . . . . . g 0.515 0.146 1.169 2.336 Leucine. . . . . . . . .. g 0.922 0.262 2.093 4.182 Lysine . v » s 5 i 5.8 § » g 0.396 0.112 0.899 1.796 Methionine . . . . . . . . g 0.135 0.038 0.306 0.612 Cystine . . . . ...... g 0.213 0.060 0.484 0.966 Phenylalanine . . . . . . . 8 0.661 0.188 1.500 2.998 Tyrosine . . . . . . . . . g 0.419 0.119 0.951 1.901 Valine . . . . ...... g 0.611 0.174 1.387 2.771 Arginine. . . . . . . ... g 1.483 0.421 3.366 6.727 Histidine. . . . . . . . .. g . 0.332 0.094 0.754 1.506 ARIE op sos mw 8 8 g 0.561 0.159 1.223 2.545 Asparticacid . . . . . . . . g 1.396 0.396 3.169 6.332 Glutamicacid. . . . . . . . g 3.526 1.001 8.004 15.994 Glycine . . . . . . .. .. 8 0.734 0.208 1.666 3.329 Proline . . . . ...... 8 0.746 0.212 1.693 3.384 Serine . . . . . . ...- 8 0.535 0.152 1.214 2.427 AH-8-12 (1984) NDB No. 12071 NUTS Almond Powder, full-fat Page 34 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Approximate Hagstife and weight Amount in edible portion of 1 pound of food as purchased Refuse: 0 Standard Number of ck Mean error samples 1 oz = 28.4 g ! fr packed A B Cc D E F G PROXIMATE: Water. . . q - 3.33 0.592 3 0.95 2.16 15.10 kcal 592 168 385 2,685 Food energy - - = =~ - kJ. 2,477 703 1,610 11,236 Protein (NX 5.18). . . . . . 19.81 0.083 3 5.63 12.88 89.86 Total lipid (fat) . . . . . . . 2 51.67 2.723 3 14.67 33.59 234.38 Carbohydrate, total . . . . . g 22.36 6.35 14.53 101.42 Fiber. . . . . ...... g 1.90 0.100 3 0.54 1.24 8.62 Ash ooo g - 2.83 0.120 3 0.80 1.84 12.84 MINERALS: Calcium... LL... mg. 218 1 62 142 989 Iron... ........ mg. 2.80 1 0.80 1.82 12.70 Magnesium... . . . . . mg. 308 1 87 200 1,397 Phosphorus. . . . . . . . mg. 608 1 173 395 2,758 Potassium . . . . . . . . . mg. 709 1 201 461 3,216 Sodium . . . Lo... . mg. 6 1 2 4 27 Zinc... mg. 0.22 1 0.06 0.14 1.00 Copper . . . o.oo... mg. 0.690 1 0.196 0.449 3.130 Manganese . . . . . . . . . mg. 1.420 1 0.403 0.923 6.441 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.5 1 0.1 0..3 242 THB «+ ob woe ko mg. 0.200 1 0.057 0.130 0.907 Riboflavin . . . . . . . . . mg. 1.180 1 0.335 0.767 5.352 Niacin... o.oo... mg. 2.350 1 0.667 1.528 10.660 Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . .. mg. Folacin « . os 2 « + 4 & mcg VitaminByp . . . . . . . . mcg 0 0 0 0 Vitamin A - . . . . . ge: LIPIDS: Fatty acids: Saturated, total . . . . . . 8 4.898 1.391 3.184 22.217 40; . vw 2 598 5 5 @ £ [1 1 8 B10. wie » ws © wo z 10:0. . . . . .... g 1220... LLL. 8 0.005 0.001 0.003 0.023 40... LL... 8 0.295 0.084 0.192 1.338 160. ........ 8 3.419 0.971 2.222 15.509 180. ........ 8 1.011 0.287 0.657 4.586 Monaunsaturated, total 8 33.548 9.528 21.806 152.174 161. «howe swe 8 0.301 0.085 0.196 1.365 130. wv vse £ 32.928 9.352 21.403 149.361 B00. ev «nv sows 8 0.049 0.014 0.032 0.222 220: 0 5 wn bed 8g Polyunsaturered; total « ww ¥ 10.842 3.079 7.047 49.179 182, 920m ms 8 10.385 2.949 6.750 47.106 193: wesw 55 my 8 0.370 0.105 0.241 1.678 18:4. .: v 5 5 » 5 wow 8 20:4. 0... LLL. g 25... LLL. g US: via Tow £ 286, wi + 5 55s Woe & Cholesterol . . . . . . . . mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g 0.356 0.101 0.231 1.615 Threonine . . . . . . . . . zs 0.734 0.208 0.477 3.329 Isoleucine . . . . . . . . . 8 0.860 0.244 0.559 3.901 Leucine: . . . . . . ... 8 1.541 0.438 1.002 6.990 Lysine . . . ....... 8 0.662 0.188 0.430 3.003 Methionine. . . . . . . . 8 0.226 0.064 0.147 1.025 Cystine . . . . . . .... 8 0.356 0.101 0.231 1.615 Phenylalanine. . . . . . . 8 1.105 0.314 0.718 5.012 Tyrosine... . Lo... . 8 0.700 0.199 0.455 3.175 2 8 1.021 0.290 0.664 4.631 Arginine... Lo. Lo... 8 2.478 0.704 1.611 11.240 Histidine. . . . . . .... 8 0.554 0.157 0.360 2.513 Alanine . . . LL... 8 0.937 0.266 0.609 4.250 Asparticacid . . . . . . . . g 2.333 0.663 1.516 10.582 Glutamic acid. . . . . . . . £ 5.893 1.674 3.830 26.731 Glycine . . . . . ..... 8 1.228 0.349 0.798 5.570 POURS LL sms 8 1.247 0.354 0.811 5.656 Seine cana e * 2 0.895 0.254 0.582 4.060 AH-8-12 (1984) NDB No. 12072 NUTS Almond Powder, partially defatted’ Page 35 i i " Amount in edible portion of Amount in edible portion of tients 3h Units Amount In 100 grams, adible portion Ww Worst 3 pony of food as purchased Approx te measure . Mean Standard Mémie of 1 ¢ not packed Refuse: loz=28.4g =65g¢g A B C D E F G PROXIMATE: Water. . . . . . . . ... g 9.40 1 2.67 6.11 42.64 kcal . . 393 112 255 1,783 Fondenergy « « « + + + + kj... 1,646 467 1,070 7,466 Protein (NX 5.18). . . . . g . .. 37.46 1 10.64 24.35 169.92 Total lipid (fat) . . . . . . . £m 16.00 h 4.54 10.40 72.58 Carbohydrate, total . . . . . g 31.84 9.04 20.70 144.43 FIDRr'y iw v 5 ® & » i 5 % A 2.80 1 0.80 1.82 12.70 Ah wv sow ow ons ws g . 5.30 1 1.51 3.45 24.04 MINERALS: Cllum. « «vv oo yw mg. . . 237 67 154 1,074 Iron... ........ mg. 3.48 0.99 2.26 15.76 Magnesium mg. 274 78 178 1,244 Phosphorus . . . . . . . . mg. 509 145 331 2,310 Potassium . . . . . . . . . mg. . . 719 204 467 3,260 SOdIUM + win i 5 2 8 we mg. . . 10 3 6 45 LOE vo» 9% 2 ww vii mg. 3.03 0.86 1.97 13.74 COPEL « + 4 © + + w ¢ & mg. . . 1.026 0.291 0.667 4.654 Manganese . . . . . . . . . mg. . . 1.391 0.395 0.904 6.310 VITAMINS: Ascorbicacid. . . . . . . . mg. . . Thiamin. . . . . . . . . . mg. . . Riboflavin . . . . . . . . . mg. Nagin . «ov ov 3 3 3 au mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. Folacin: . . : w vs wv « 3 mcg VitaminByg . . . . . . . mcg 0 0 0 0 v + RE. Vitamin A... . oo... w. LIPIDS: Fatty acids: Saturated, total . . . . . . 8 1.517 0.431 0.986 6.881 80. : Lv g 6:0... ...... g 80. ........ £ 10:0... ...... g 120... ...... 8 0.001 0.000 0.001 0.005 140... ...... 8 0.091 0.026 0.059 0.413 16:0... ...... 8 1.059 0.301 0.688 4.804 180... LL g 0.313 0.089 0.203 1.420 Monounsaturated, total. . . g 10.389 2.950 6.753 47.125 161... 8 0.093 0.026 0.060 0.422 Wl. ooo 8 10.197 2.896 6.628 46.254 2000. 8 0.015 0.004 0.010 0.068 2 shows Es 8 Polyunsaturated, total . . . g 3.358 0.954 2.183 15.232 182... 8 3.216 0.913 2.090 14.588 183... & 0.115 0.033 0.075 0.522 184... LL. g 2004... LLL. £ 205. 5 0 vv on os g 2%5 wv « wmonv waa & i 26. .: 5 v5 0% 83 g Cholesterol . . . . . . . . mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g .. 0.673 0.191 0.437 3.053 Threonine . . . . . . . . . ZL wo: 1.389 0.394 0.903 6.301 Isoleucine . . . . . . . .. g 1.627 0.462 1.058 7.380 Leucine, . . . . . .. .. 8 2.914 0.828 1.894 13.218 Lysine . . . . . ..... g 1.251 0.355 0.813 5.675 Methionine . . . . . . . . g 0.427 0.121 0.278 1.937 Cystine . . . . . ..... g 0.673 0.191 0.437 3.053 Phenylalanine . . . . . . . g 2.090 0.594 1.359 9.480 Tyrosine . . . . . . . .. g 1.323 0.376 0.860 6.001 Valine . . . . . . .. .. g 1.931 0.548 1.255 8.759 Arginine. . . . . . . . .. g ... 4.686 1.331 3.046 21.256 Histidine. . . . . . . . .. g£ . .. 1.049 0.298 0.682 4.758 Alanine . . . . . . . ... g 1.772 0.503 1.152 8.038 Asparticacid . . . . . . . . g 4.412 1.253 2.868 20.013 Glutamicacid. . . . . . . . g 11.145 3.165 7.244 50.554 Glycine . . . . ...... 8 2.321 0.659 1.509 10.528 Probing . « « « wie 5 wie» g 2.358 0.670 1.533 10.696 Serine . . . . . . .. ." g 1.692 0.481 1.100 7.675 1 Product made from blanched almonds. AH-8-12 (1984) NDB No. 12073 NUTS Page 36 Beechnuts, dried Fagus spp. . i Amount in edible portion of Amount in edible portion of Nut; ao Amountin 100 grams, edible common measures of food 1 pound of food as purchased iia Nomber of Approximate measire and weight Refuse: Shells 39% Mein rer mmpls 1 oz = 28.4 g A B Cc D E F G PROXIMATE: Waters: oo 2 moa x mow i ow g 6.60 1.87 pane ol 576 164 1, Food energy + + + «+ + + kJ 2,411 685 6,673 Protein (NX 5.30). . . . . g . 6.20 1 1.76 2248 Total lipid (fat): . . . . . . g 50.00 14.20 92.69 Carbohydrate, total . . . . . 8 33.50 9.51 * 4 Fiber . . . . ...... g 3.70 1.05 10,2 Ash. g 3.70 1.05 10.24 MINERALS: Calcium . . . . . . . . .. mg. 1 1 0 3 WON, i vs 4 3 3 3a 5 5 3 @ mg. Magnesium . . . . . . mg. 0 1 0 : Phosphorus . . . . . . . . mg. 0 1 0 Potassium . « + « = 5 5 mg. Sodium « + «ow «wow ow oa mg. Ane ooo wows wm eww mg. Copper « + « w + x ww v x © mg. Manganese . . . . . . . . . mg. VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin, : +» « vm 3» = mg. Riboflavin . . . . . . . . . mg. Nacht « oom v0 mo» vw» mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. Folaciv v « 4 + 2 a « + » mcg VitaminByp . . . . . . . mcg 0 0 0 3 i RE. Vitamin A - . . . . . . . In LIPIDS: Fatty acids: Saturated, total . . . . . . g 5.719 1.624 15.824 40% ov +3 0 «0 ow + 8 6:0: vw 5 shows g 80. . ....... £ 10:0... . ..... g 120... « ».5 ¢ © 7% & £ M00 5 mvs me 2 g 0.063 2 0.018 0.174 16:0.» « vs 5 5 ¢ g 3.569 4 1.014 9.875 180. . . . . .... g 1.183 4 0.336 3.273 Monounsaturated, total. . . g 21.892 6.217 60.575 16:1... . ..... 8 0.287 3 0.082 0.794 181... 8 18.849 4 5.353 52.155 20 2 sw 8d E83 £ 2.757 3 0.783 7.629 2 vs vam Ed g Polyunsaturated, total . . . g . 5.705 55.586 BL. oo 6895s g 29-989 4 5.223 50.885 BI. when g 1.700 3 0.483 4.704 184... 0... 8 20:4... g 2005. 0... LL. g 85. ; viv sv ww 8s g 26. . wiv 5 ww vs g 0 0 0 Cholesterol . . . . . . . . mg. Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . £ Threonine . . . . . . . . . g Isoleucine . . « + « » + 4 = g Leucine, . . . ...... g Lysine «i 5 wi » wis 3 5 8 Methionine . . . . . . . . g Cystine . . wv + 50 » wo & Phenylalanine . . . . . . . 8g Tyrosine . . + « + + 5 © & 8 Valine . . . . + «v5 0» £ Arginine. . . . . . «4 ou g Histidine, : « . + « v v w= g Alanine . . . «o.oo. 8 Asparticacid . . . . . . . . 8 Glutamicacid. . . . . . . . g Glycine . . . . . . . . .. 8 Proline . . o « + vv 3 + 8 Serine: . ow ov ov oso 8 ! value from U.S. Dept. Agr., Agr. Handb. 8 (rev. 1963). AH-8-12 (1984) NDB No. 12077 NUTS Brazilnuts, dried, unblanched Bertholletia excelsa Page 37 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 Standard Refuse: Shells 52% Mean error 28.4 gl! 1c = 140 g? A B C E F G PROXIMATE: Waters ow +» sas 5 5s 2. 3.34 0.537 0.95 4.67 7.217 kal 656 186 919 1,428 Food energy - - - = - - - - kJ. 2,745 780 3,843 5,976 Protein (NX 5.46). . . . . g 14.34 0.458 6 4.07 20.08 31.22 Total lipid (fat) . . . . . . . 2 66.22 1.301 6 18.81 92.71 144,16 Carbohydrate, total . . . . . 8g . 12.80 3.64 17.92 27.87 FIDBF. : 4 5 + + 5 7 5 % # g 2.29 0.174 3 0.65 3.20 4.98 AB us oases 2 3.30 0.116 5 0.94 4.62 7.19 MINERALS: Callum . « « « wv + 5 w xs mg. 176 1 50 246 383 WOR + «wv «mown ons mg. 3.40 1 0.97 4.76 7.40 Magnesium , . . . . . . . mg. . . 225 1 64 315 490 Phosphorus . . . . . . . . mg. . . 600 1 170 840 1,306 Potassium . . . . . . . . . mg. 600 1 170 840 1,306 Sodium . . . . . ..... mg. 2 1 0 2 3 Ze ; 3 wea WTAE ua mg. 4,59 0.485 2 1.30 6.42 9.98 Copper : « . : = 5% wu 4 » mg. . 1.770 1 0.503 2.478 3.853 Manganese . . . . . . . . . mg. . . 0.774 0.220 1.084 1.685 VITAMINS: ° ) Ascorbicacid. . . . . . . . mg. . . 0.7 0,2 1.0 1.6 Thiamin. . . . . . . . .. mg. . . 1.000 0.284 1.400 2.177 Riboflavin . . . . . . . .. mg 0.122 0.035 0.171 0.266 Niacin. . . . . . . . .. mg. 1.622 0.461 2.271 3.531 Pantothenic acid. . . . . . . mg. 0.236 0.067 0.330 0.514 VitaminBg . . . . . . . . mg. 0.251 0.001 2 0.071 0.351 0.546 FORGIN: « = + o % © 5 a = & meg 4.0 i 1d 5,6 8.7 VitaminByp . . . . . . . . mcg 0 0 0 0 y i RE. Vitamin A . . . . . . . LL py LIPIDS: Fatty acids: Saturated, total . . . . . . 2 wis 16.154 4,588 22.616 35.167 40: + 2 5 v3 5 1 a gw 11 NE g 80... ...... g 10:0. . . ...... g 120... . . .... 8 M0. 5 ws 5 5 3 g 0.620 2 0.176 0.868 1.350 180. + s wx vw = » g 9.519 8 2.703 13.327 20.723 180. . «ow» 60 5 8 8 5.679 7 1.613 7.951 12,363 Monounsaturated, total g 23.016 6.537 32.222 50.106 16:1... ..... g 0.324 0.092 0.454 0.705 18:1. 0. g 22.382 6.356 31,335 48.726 2000 «4 4 4 mes» 4 8 0.062 0.018 0.087 0.135 QV sss mE FR £ Polyunsaturated, total . . . g 24.129 6.853 33.781 52,529 198120 wns ww + 3 g 23.807 6.761 33.330 51.828 183... LL... 8 0.062 0.018 0.087 0.135 184. . . LL... 8 2004. 0... LLL. g 205. ; v0 fmm ono £ 5. ; viv os mors we g 226. 4 ou 5 wows g Cholesterol . . . . . . . . mg. . . 0 0 0 0 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . 2 iin 0.260 1 0.074 0.364 0.566 Threonine . . . . . . . . . 8 +: 0.460 1 0.131 0.644 1.001 Isoleucine . . . . . . . . . g 0.601 1 0.171 0.841 1.308 Leucine. : + +i «5s w # 5 » 8 1.187 1 0.337 1.662 2.584 Lysine: oo 4 wo vn ms so g 0.541 1 0.154 0.757 1.178 Methionine . . . . . . . . 8 1.014 1 0.288 1.420 2.207 Cystine . . . . . ..... 8 0.349 1 0.099 0.489 0.760 Phenylalanine . . . . . . . 8 0.746 1 0.212 1.044 1.624 Tyrosine . . . . . . . .. 8 0.457 1 0.130 0.640 0.995 Valine: « « » ws 39 3 & 3% 8 0.911 1 0.259 1.275 1.983 Arginine. . oo ssw os so g 2.390 1 0.679 3.346 5.203 Histidine. . . . . . . . .. 8 0.402 1 0.114 0.563 0.875 Alanine . . . . . . . . . . 8 0.570 1 0.162 0.798 1.241 Asparticacid . . . . . . . . 8 1.355 1 0.385 1.897 2.950 Glutamicacid. . . . . . . . 8... 3.151 1 0.895 4.411 6.860 Glycine . . . . . . .... g «sw 0.657 1 0.187 0.920 1.430 Proline o . 5s 5 + 5% 4 8 g 0.762 1 0.216 1.067 1.659 Serine isso ss g 0.746 1 0.212 1.044 1.624 11 oz = approx. 6 extra large, 6 large, or 8 medium size kernels. 21 cup = approx. 32 large kernels. * Alpha-tocopherol = 7.60 mg per 100 g. AH-8-12 (1984) NDB No. 12078 NUTS Butternuts, dried Juglans cinerea Page 38 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: Shells 73% Standard Number of Mean error sa me oz =28.44 A B Cc D € F G PROXIMATE: Water . . . . . . g 3.34 0.330 4 0.95 4.09 keal 612 174 750 Food energy «= «= = = + + +: x 2,562 728 3,136 Protein (NX 5.30). . . . . Z . 24.90 1.353 6 7.07 30.48 Total lipid (fat) . . . . . . . g 56.98 0.540 12 16.18 69.75 Carbohydrate, total . . . . . 8 12.05 3.42 14.75 Fiber . . . E> 1.87 0.133 4 0.53 2.28 Ash ov g 2.73 0.215 4 0.77 3.34 MINERALS: Calcium. . . . . ..... mg. 53 1.808 4 15 65 ron . . ovo mg. 4.02 0.197 4 1.14 4.92 Magnesium . . . . . . . . mg. 237 15.785 4 67 290 Phosphorus . . . . . . . . mg. 446 37.420 4 127 546 Potassium . . . . . . . . . mg. 421 16.561 4 119 515 Sodium « « 5% 5 os sow mg. 1 0.136 4 0 1 Zinc... mg. 3.13 0.454 4 0.89 3.83 Copper . . . . . . . . .. mg. 0.450 0.061 4 0.128 0.551 Manganese . . . . . . . . . mg. 6.560 0.437 4 1.863 8.0.29 VITAMINS: Ascorbicacid. w . .» o «4 mg. Thiamin, ; 2 » 3 5 5 » 3 & mg. Riboflavin . . . . . . . . . mg. NaC « «wo v5 ono om mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . .. mg. Folacim « . ww 3 5.00 7 5 = mcg VitaminByp . . . . . . mcg 0 0 0 i RE. Vitamin A . . . . . LL. wv. LIPIDS: Fatty acids: Saturated, total . . . . . . 8 1.306 0.371 1.599 #0; vx 4 ww 3 oa 2 6:0. oi vv ww wa ow g BO. wv a wow ow g JOO oo 00 0 2 mo 8 V20. os 5 ws 3% 4 g WMO. « «5m 55 % + g 160. . ....... g 0.872 1 0.248 1.067 180. . ....... 8 0.425 1 0.121 0.520 Monounsaturated, total. . . §g 10.425 2.961 12.760 16:1... ..... 8 81... 0... 8 10,352 2 2.940 12.671 0:0: 5 5 650 8 8 ows 8 22V ws sms owe 8 Polyunsaturated, total . . . g 42.741 12.138 52.315 1820 5 wow + vow g . 33.727 2 9.578 41.282 BB: eo + wove x 4 ws 8 8.718 2 2.476 10.671 18:4. 0 ov vie woos 2 204... .. g 20:8. i: ati 3 oem 3 Zz R85 is mes owes g 226 i: 00: 06 2 Cholesterol. . . . . . . . mg. 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g 0.366 4 0.104 0.448 Threonine . . . . . . . . . g 0.940 2 0.267 1.151 Isoleucine . . . . . . . . . 2 1.179 2 0.335 1.443 Leucine . . . . . . . . .. g 2,199 2 0.625 2.692 Lysine . . . ou... g 0.770 2 0.219 0.942 Methionine . . . . . . . . g 0.611 6 0.174 0.748 Cystine ... «. « won » wim w= 8 0.484 6 0.137 0.592 Phenylalanine . . . . . . . g 1.442 2 0.410 1.765 Tyrosine . . . . . LL... g 0.977 2 0.277 1.196 valine . . o.oo. o.oo... g 1.541 2 0.438 1.886 Arginine. . . . . . . . .. g 4.862 2 1.381 5.951 Histidine. . . . . . . . .. g 0.808 2 0.229 0.989 Alanine . . . . . . . . .. g 1.372 2 0.390 1.679 Asparticacid . . . . . . . . g 3.096 2 0.879 3.790 Glutamicacid. . . . . . . . g 6.084 2 1.728 7.447 Glycine . . . . . . .... g 1.508 2 0.428 1.846 Proline . . . . . . . ... 8 1.236 2 0.351 1.513 Serine . . . . ..... 8 1.640 2 0.466 2.007 AH-8-12 (1984) NDB No. 12084 NUTS Cashew Nuts, dry roasted Anacardium occidentale Page 39 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 ht : Mean Slendar) Numi of ns 3 gn, ‘use: loz=28.4g halves = 137 g A B Lo D E F G PROXIMATE: Water, . . «+ wo «aw gs ww 1.70 0.700 2 0.48 2.33 7.71 Food ener i § 4 8 £ § 3 keal . 574 163 787 2,604 energy kJ... 2,402 682 3,291 10,896 Protein (NX 5.30). . . . . g 15:3) 1.399 2 4,35 20.97 69.43 Total lipid (fat) . . . . . . . g -. 46.35 0.350 2 13.16 63.50 210.24 Carbohydrate, total . . . . . g +» 32.69 9.29 44.79 148.30 Fiber, « » ww s #5 ¥ 5 » Zn 0.70 1 0.20 0.96 3.18 Ah ws ios wre "EE 3.95 0.350 2 1.12 5.41 17.92 MINERALS: Calcium . . . . . . .... mg. . 45 1 13 62 204 ron... LL... mg. . . 6.00 1 1.70 8.22 27.22 Magnesium . . . mg. . . 260 1 74 356 1,179 Phosphorus. . . . . . . . mg. . . 490 1 139 671 2.223 Potassium . . . . . . . . . "mg. . . 565 105.000 2 160 774 2,563 Sodium” : «ci ws owe mg . 16 4 21 71 ZINE = 5 3 mi 5s HEE mg... 5.60 1 1.59 7.67 25.40 COPPer + + «:'% 3 wis 3 B mg... 2.220 0.630 3.041 10.070 Manganese . . . . . . . . . mg. . . VITAMINS: 2 Ascorbicacid. . . . . . . . mg. so 0.0 0.0 0.0 0.0 Thiamin. . . . . ..... mg... 0.200 1 0.057 0.274 0.907 Riboflavin . . . . . . ... mg... 0.200 1 0.057 0.274 0.907 Niacin. . . ....... mg... 1.400 1 0.398 1.918 6.350 Pantothenicacid. . . . . . . mg. . . 1.217 0.346 1.667 5.520 VitaminBg . . . . .... mg... 0.256 0.073 0.351 1.161 Folacin . . . . ...... meg 69.2 19.7 94.8 314.0 VitaminByp . . . . . . mcg 0 0 0 0 Vitamin A «+ ooo. Re, 0 0 0 0 . 0 0 0 0 LIPIDS: Fatty acids: i va ee ‘ +o 9.157 2.601 12.545 41.536 6:0: . + v0 vou BB + +n aS ‘ame my ow g& 0.132 1 0.037 0.181 0.599 Rp. Lome LR 0.132 1 0.037 0.181 0.599 100, 0a tue 2 g& 0.784 2 0.223 1.074 3.556 Yap, Lerma g «wi 0.347 3 0.099 0.475 1.574 me. Lil 2 on 4,351 20 1.236 5.961 19.736 Momma, al, © Lo 2.972 20 0.844 4.072 13.481 oy potal. Log 27.317 7.758 37.424 123.910 oy. LTT £ + 0.318 13 0.090 0.436 1.442 oy Ln £2 . 26.808 21 7.613 36.727 121.601 ay. treme gr: 0.139 4 0.039 0.190 0.631 PAA: on 2 ce 7.836 2.225 10.735 35.544 18:3 torre : te 7.660 22 2.175 10.494 34,746 84. ‘ Co 0.161 8 0.046 0.221 0.730 2004... LL... g 20:8: 5 0 50s g 28: sm caw nd A g U6: «© iv ov nw 8 . 0 0 0 0 Cholesterol . . . . . . . . mg. Phytosterols . . . . . . . . me 158 45 216 17 AMINO ACIDS: Tryptophan . . . . . . . . g 0.237 5 0.067 0.325 1.075 Threonine . . . . . . . .. g 0.592 10 0.168 0.811 2.685 Isoleucine . . . . . . ... g 0.731 9 0.208 1.001 3.316 Leuoiien, : ww + win ¢ vw 8 1.285 10 0.365 1.760 5.829 Lysine . . . . ...... g 0.817 10 0.232 1.119 3.706 Methionine . . . . . . .. g 0.274 10 0.078 0.375 1.243 Cystine . . . . ...... g 0.283 10 0.080 0.388 1.284 Phenylalanine . . . . . . . 8 0.791 10 0.225 1.084 3.588 Tyrosine . . . . . . ... 8 0.491 10 0.139 0.673 2.227 Valine « : wis + mie # mis g 1.040 10 0.295 1.425 4,717 Arginine. . . . . . .. . g 1.741 10 0.494 2.385 7.897 Histidine, . . « + «5 + 5 8 0.399 10 0.113 0.547 1.810 Alanine . . . . . . .. .. 8 0.702 10 0.199 0.962 3.184 Asparticacid . . . . . . . . g - 1.505 10 0.427 2.062 6.827 Glutamicacid. . . . . . . . g 3.624 10 1.029 4,965 16.438 Glycine . . . . . ..... 8 0.803 10 0.228 1.100 3.642 Proline... . 5 vu s nn g +» 0.690 10 0.196 0.945 3.130 Serie iw suns 8S gown 0.849 10 0.241 1.163 3.851 ! Value based on data for product without added salt. ? Alpha-tocopherol = 0.57 mg per 100 g. Product with added salt contains 640 mg sodium per 100 g. AH-8-12 (1984) NDB No. 12085 NUTS Cashew Nuts, oil roasted Page 40 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 ole and Refuse: 0 $ Number of 1 ¢ who Moan error umples 1 oz = 28.4 g? halves = 130 g A B Cc D E F G PROXIMATE: Water. . . . ....... gc. 3.91 0.477 7 1.11 5.08 17.73 keal 576 163 748 2,611 Food energy - « « « - - - kJ 2,409 684 3,131 10,926 Protein (NX 5.30). . . . . gen 16.15 0.445 7 4.59 21.00 73.26 Total lipid (fat) . . . . . . . 2 +. 48.21 0.641 7 13.69 62.68 218.70 Carbohydrate, total . . . . . . . 28.52 8.10 37.08 129.37 Fiber. . . . . .... .. c. 1.27 0.318 3 0.36 1.58 5 Ash ge . 3.21 0.604 6 0.91 17 i MINERALS: Calcium. . Lo... Wes + a 41 2.646 3 12 53 186 Iron «oo. "g. . . 4.10 0.493 3 1.16 5.33 18.60 Magnesium. . . . . . . mg. 255 72 332 1,158 Phosphorus. . . . . . . . mg. 426 8.988 3 121 554 1,934 Potassium Cee mg. . . 530 151 689 2,404 Sodium“. . . . . . . . .. mg 17 5 22 78 Zine . o.oo... mg 4.75 0.370 2 1.35 6.18 21.55 Copper . . . . . . . . .. mg. . . 2.170 3 9.008 2.321 3.843 Manganese . . . . . . . . . mg. . . 0.807 0. . . VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.000 2 0.0 0.0 0.0 Thiamin. . . . ... mg... 0.424 0.076 4 0.120 0.551 1.923 Riboflavin . . . . . . . . . mg... 0.175 0.055 2 0.050 0.228 0.794 Niacin . . . . ...... mg. 1.800 0.300 2 0.511 2.340 8.165 Pantotienc acy i ow 3 Go mg. 1.190 : 8.3% 1.347 3-392 itamin Bg... . . . . . mg. 0.250 : . . Folacin . . . . . ..... meg 67.7 5.578 5 19.2 88.0 307.0 VitaminBy2 . . . . . . mcg 0 0 0 0 Vitamin A. «oo... re . : 3 2 2 2 9 : 5 LIPIDS: ’ : Tatty acids: Saturated totals i 2 1 uw 8 9.526 2.705 12.384 43.210 A200 wv wow £ 6:0. . ....... £ Sins + mor 0 0 mv & 0.137 0.039 0.178 0.621 Ieee t ms nw: $ 0.137 0.039 0.178 0.621 120.5 + wim + ous $ 0.816 0.232 1.061 3.701 141005 5 we 2 ww 8 0.361 0.103 0.469 1.637 160. 8 4.526 1.285 5.884 20.530 180... 8 3.091 0.878 4.018 14.021 Mon ted | ounsaturated, total. . . £ 28.415 8.070 36.940 128.890 Jo ee Hast man 8 0.331 0.094 0.430 1.501 Bhs susinn, & 27.886 7.920 36.252 126.491 Gog Crm Ea : 0.144 0.041 0.187 0.653 Polyunaturised ol + 2 8.152 2.315 10.598 36.977 gan ; a Bis dm ei er tween 0.167 . . . 184. . 0... LL g WA. 2: 57:5 3 £ 208. , phos we 5 225. «3 vox won ¥ 8 . 26... 4:45 5 g =» 0 0 0 0 Cholesterol . . . . . . . . mg. * WE % Tryptophan . . . . . . . . ’ 0.250 0.071 0.325 1.134 Threonine : 0.625 0.178 0.813 2.835 Isoleucine ‘ 0.771 0.219 1.002 3.497 Leucine: g 1.356 0.385 1.763 6.151 Lysine + 0.862 0.245 1.121 3.910 Methionine. . . . Lg 0.289 0.082 0.376 1.311 Cystine . . . ....... 8 0.299 0.085 0.389 1.356 Phenylalanine . . . . . . . 8 0.835 0.087 1.088 3-188 THOSE + 4 wu 5 wv s » g 0.518 x14] 2.873 2.339 Valine . . . ....... 2 1.097 0. . 3.979 Arginine. . . . . . .... g 1.837 0.522 2.388 .333 Histidine. . . . . . . . . z 0.420 0.119 0.546 1. Mr fm FI re Asparticacid . . . . . . . . 8 . . “ . imho de 2 3.824 1.086 4.971 17.346 Glycine . « + + + « wiv + 8 0.847 0.241 1.101 3.842 Proline . . . . ...... 8 0.728 0.207 0.946 3.302 Serine . . . ......- 2 0.896 0.254 1.165 4.064 110z= approx. 14 large, 18 medium, or 26 small size kernels. ? Value based on data for product without added salt. Product with added salt contains 626 mg sodium per 100 g. AH-8-12 (1984) NDB No. 12086 NUTS Page 41 Cashew Butter, plain Amount in 100 grams, edible portion Amount in edible portion of Amount in edible portion of nm common measures of food 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: 0 Mes wrror mmples 1 0; = 28.4 g 1 tbsp = 16 g A B Cc D E F G PROXIMATE: Water. . . . . . ..... zg. 2.96 0.889 3 0.84 0.47 13.41 keal 587 167 94 2,661 Food energy « - «+» ~~ - fio : 2,455 697 393 11,135 Protein (NX 5.30). . . . . FP 17.56 0.592 3 4.99 2.81 79.66 Total lipid (fat) . . . . . . . "ETE 49,41 0.376 3 14,03 7.91 224,14 Carbohydrate, total . . . . . g . 27.57 7.83 4.41 125.03 Fiber. , , o + so 2 4 = » g£ . .. 0.76 0.175 3 0.22 0.12 3.45 Ash... . ....... g 2.50 0.105 3 0.71 0.40 11.35 MINERALS: Calcium. . . . . . . . .. mg. . . 43 12 7 195 Iron... . ....... mg. . . 5.03 1.43 0.80 22.82 Magnesium . . . . . . . . mg. 258 13 41 1,169 Phosphorus . . . . . . . . mg. 457 130 73 2,073 Potassium . . . . . . . . . mg. 546 155 87 2,478 Sodium”. « & «iw 5 5 ov sos mg. 15 4 2 70 NE + wmv ww ry ow mg 5.16 1.47 0.83 23.41 Copper « + + +» wv + 5 = + » mg. . 2.190 0.622 0.350 9.934 Manganese . . . . . . . . . mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . ... mg. . . 0.312 0.089 0.050 1.415 Riboflavin . . . . . . . .. mg. . . 0.187 0.053 0.030 0.848 NIBCIN ov sm 5% mss B® mg. . . 1.599 0.454 0.256 7.253 Pantothenic acid. . . . . . . mg. . . 1.201 0.341 0.192 5.448 VitaminBg . . . . . . .. mg. . . 0.252 0.072 0.040 1.143 Folagin « . » ow vs «5 4 = meg . . 68.3 19.4 10.9 309.9 VitaminByg . . . oo... meg. 0 0 0 0 vitamin A... o-oo. oe 0 g 0 LIPIDS: Fatty acids: Saturated, total. . . . . . g 9,763 2.773 1.562 44,285 BO. . « « + « v » « & + sw 6:0. « vv v ow g 80. . ....... g 0.140 0.040 0.022 0.635 10:0. . ....... g 0.140 0.040 0.022 0.635 120... ...... g 0.836 0.237 0.134 3.792 NR g 0.370 0.10% 0.059 1.678 160: 5 + 5 ws 5 ws 8 4.639 1.317 0.742 21.043 1 LE g 3.168 0.900 0.507 14.370 Monounsaturated, total. . . g 29,122 8.271 4.660 132.097 161. 8 0.339 0.096 0.054 1.538 81... £ 28.579 8.116 4,573 129.634 20:0... 8 0.148 0.042 0.024 0.671 MV. ws ww sss 8 Polyunsaturated, total . . . g 8.354 2.373 1.337 37.894 1B is 3 wiv «wow 8 8.166 2.319 1.307 37.041 183... g 0.171 0.049 0.027 0.776 184... . 8g 2004... «wo xx hos od g 208. cz 0 ws woos zg 25... Z . 26... z . Cholesterol . . . . . . . . mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g 0.272 0.0717 0.044 1.234 Threonine . . . . . . . . . 8 0.679 0.193 0.109 3.080 Isoleucine . . . . . . . . . g 0.838 0.238 0.134 3.801 Leucine, . . . ...... 8 1.475 0.419 0.236 6.691 Lysine . . . . o.oo... g 0.938 0.266 0.150 4,255 Methionine. . . . . . . . g 0.315 0.089 0.050 1.429 Cystine . . . . . ..... g 0.325 0.092 0.052 1.474 Phenylalanine . . . . . . . 8 0.908 0.258 0.145 4.119 Tyrosine . . . . . . . .. 8 0.563 0.160 0.090 2.554 VINE 1: vs ee 8 1.193 0.339 0.191 5.411 Arginine. . . . . . . . . . 8 1.998 0.567 0.320 9.063 Histidine. . . . . . . . . . 8 0.457 0.130 0.073 2.073 Alanine . . . Lo. . .. .. 8 0.805 0.229 0.129 3.651 Asparticacid . . . . . . . . 8 1.727 0.490 0.276 7.834 Glutamicacid. . . . . . . . g 4.159 1.181 0.665 18.865 Glycine . . . . . . .. .. 8 0.921 0.262 0.147 4.178 POND i 5 vo 4 wi 5% 4 8 0.792 0.225 0.127 3.593 SEP 1: x wiv sw i wT 8 0.974 0.277 0.156 4.418 1 value based on data for product without added salt. Product with added salt contains 614 mg sodium per 100 g. AH-8-12 (1984) NDB No. 12088 NUTS Page 42 Chestnuts, Chinese, raw Castanea mollissima Amount in edible portion of Amount in edible portion of Amount in 100 grams, edible portion NULYIONtS ahd units common measures of food 1 pound of food as purchased — Number of Approximate measure and weight Refuse: Shells 16% Mean error loz=28.4¢g A B C D E F G PROXIMATE: Water. . . . . ...... g «oa 43,95 1 12.48 167.45 FOOO RRETEy, » « ~ = + = » + kcal . 224 64 852 Saclenergy: - kp... 936 266 3,564 Protein (NX 5,30). . . . . g oon 4,20 0.013 2 1.19 16.00 Total lipid (fat) . . . . . . . 8 +a 1.11 0.050 2 0.32 4,23 Carbohydrate, total. . . . . Zr 49,07 13.94 186.96 Fiber . . . . . . . .... & «wo 1.64 0.042 2 0.47 6.24 Ash. LLL... gL wow 1.67 0.003 2 0.47 6.35 MINERALS: Calcium . . . . . . .. mg... 18 1.990 2 5 68 WOR & : 5.5% B46 F Bw» mg. . . 1.41 0.018 2 0.40 5.37 Magnesium | mg. . . 84 2.466 2 24 321 Phosphorus. . . . . . . . mg. . . 96 1.934 2 27 364 Pofassiumy » » . vow os 3 wu mg. . . 447 15,245 2 127 1,703 Sodium . . . . . . . ... mg. . . 3 0.037 2 1 13 Zine . o.oo... mg. . . 0.87 0.087 2 0.25 3.31 Copper . . . . . . . . .. mg. . . 0.363 0.002 2 0.103 1.383 Manganese . . . . . . . . . mg. . . 1.601 0.403 2 0.455 6.100 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 36.0 10.2 137.2 Thiamin. « wo 4 wow 5 ou mg. . . 0.160 0.045 0.610 Riboflavin . . . . . . . . . mg. oo 0.180 0.051 0.686 Niacin... . . . .. .. mg. 0.800 0.227 3.048 Pantothenic acid. . . . . . . mg. . VitaminBg . . . . . . . . mg. . . Folaciv « . wv ¢ wi © & ns meg . . VitaminByp . . . . . . . . meg . . 0 0 0 ham RE. . 20 6 vi Vitamin A . . . . . . . . w 202 57 770 LIPIDS: Fatty acids: Saturated, total . . . . . . g «sn 0.164 0.047 0.625 80, 5» w si 5 wv xn g «sw 60. &» wv v5 vs ow 8 BIO. vo « mm 5 5 £ 10:0... ...... g 120: 2.6 0 v0 0 2 g Wil. 267 5.5 3 5 £ «su 160. . ....... 8... 0.151 1 0.043 0.575 180, ........ zg... 0.011 1 0.003 0.042 Monounsaturated, total. . . g . . . 0.581 0.165 2.214 16:1. 2 wv 5 wos Z 2s. 0.008 2 0.002 0.030 Br, LL g 0.559 2 0.159 2.130 00. LLL g 0.010 1 0.003 0.038 14 ( g . .. Polyunsaturated, total . . . g . . . 0.288 0.082 1.097 82... 8... 0.258 2 0.073 0.983 183, 2 vw ss m+ 3 gE «sa 0.028 2 0.008 0.107 184. . uo 5 wou su & vou v.11 & ¥ 1 1. 8g v v.01. SRN g 226. . + i: ae boa g ... Cholesterol . . . . . . . . mg. . . 0 0 0 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . Z = vu 0.049 2 0.014 0.187 Threonine . . . . . . . . . g . .. 0.167 2 0.047 0.636 Isoleucine . . . . . . . .. g£ . 0.157 2 0.04% 0.598 Leucine. . . . . . . ... 2 win 0.259 2 0.074 0.987 Lysine’ © v3 wi. % mus & & gw 0.228 2 0.065 0.869 Methionine . . . . . . . . EEE 0.101 2 0.029 0.385 Cystine! ov « ww s ww» g wow on 0.110 2 0.031 0.419 Phenylalanine . . . . . . . 8... 0.190 2 0.054 0.724 Tyrosine . . . . . . . .. £8 . .. 0.125 2 0.036 0.476 Valine «i: «4% nw kos gw 0.220 2 0.062 0.838 Arginine. . . . . . . . .. I 0.430 2 0.122 1.638 Histidine. . . . . . . . . . £ va 0.121 2 0.034 0.461 Aaning . . . .. 5. 8... 0.200 2 0.057 0.762 Asparticacid . . . . . . . . g wv 0.852 2 0.242 3.246 Glutamicacid. . . . . . . . g . .. 0.537 2 0.153 2.046 Glycine . . . . . . . . .. & wv 5 0.184 2 0.052 0.701 Proline . . . . . . . ... gE wis 0.162 2 0.046 0.617 Serine . uci bows I 0.184 2 0.052 0.701 AH-8-12 (1984) NDB No. 12093 NUTS Chestnuts, Chinese, dried Page 43 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 ™M Standard Number of lean error samples 10z = 28.4 g A B Cc D E F G PROXIMATE: Wars os oa 5 5 wm x 6 g 8.90 2.53 40.37 kcal 363 103 1,648 Food energy + + + «= + + * kJ. 1,521 432 6,897 Protein (NX 5-30), z 6.82 1.94 30.94 Total lipid (fat) . . . . . . . g 1.81 0.51 8.19 Carbohydrate, total . . . . . g 79.76 22,65 361.81 Fiber, ov 2 wo 2% 0% » zg . 2.66 0.76 12.08 Ath oc inv mw ew g . 2.71 0.77 12,29 MINERALS: Calcium. . . . . ..... mg. 29 8 132 fron . . . . ....... mg. 2.29 0.65 10.40 Magnesium. . . . . . . . mg. 137 39 621 Phosphorus . . . . . . . . mg. 155 44 705 Potassium . . . . . . . . . mg. 7126 206 3,295 Sodium . + © «sw sv ne mg. 5 2 25 ZIG 4c v wo 53 mi 8 3 mg. 1.41 0.40 6.40 Copper + + & vw + ww 3 3 mg. 0.590 0.168 2.676 Manganese . . . . . . . . . mg. 2.601 0.739 11.798 VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . . . . . . . . . mg. Riboflavin . . . . . . . . . mg. Nigel: as © 5s w.@ 5 5% & mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. Folagifi « . w 4 « » » « ww mcg ViaminByy . . . . . . mcg 0 0 0 i i RE. VitaminAs = + 3 & + » % + ww. LIPIDS: Fatty acids: Saturated, total . . . . . . g 0.266 0.076 1.207 $20. + 5 4 b+ 0 ww 8g 6100 a vo oe wow om ow g 80. ........ 8 TO0., oo vo ne 2 i» g J2i0, 0 + 2 4 5 0a wm # 8 . M0; 5 sm 5 ® » g 16:0. . . ...... 8 0.246 0.070 1.116 BO: ov 2 vw vv moo g . 0.019 0.005 0.086 Monounsaturated, total. . . g . 0.945 0.268 4,287 16:1... .... sg - 0.012 0.003 0.054 i... 8 0.909 0.258 4,123 RV. « . vi 7 0.5% & £ 0.017 0.005 0.077 21: 6 +s v4 5 w% ¥ g . Polyunsaturated, total . . . g . 0.468 0.133 2.123 182... g 0.419 0.119 1.901 183... 8 0.045 0.013 0.204 184... + vx ww a g . 204. 0... LLL. g . 20:5. o » x 5 mon os g . RUS. vs w 5 FG o4¥ i a 2B. sown wos g Cholesterol . . . . . . .. mg. 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . .. g . 0.080 0.023 0.363 Threonine . . . . . . . .. g 0.272 0.077 1.234 Isoleucine . . . . . . . . . g 0.255 0.072 Y 157 Levens » ; wis sv aw ¥ § 2 0.421 0.120 1.910 Lysine... + wo 5 wii 5 » g 0.371 0.105 1.683 Methionine . . . . . . .. 8 0.165 0.047 0.748 Cystine . . . . . . .... g 0.179 0.051 0.812 Phenylalanine . . . . . . . 8 0.309 0.088 1.402 Tyrosine . . . . . . . .. £ 0.203 0.058 0.921 Valine « « vw + sw ba z 0.358 0.102 1.624 Aging. » + wv x ws sn £ 0.699 0.199 3.171 Histiding.. + «ov 5 wow & » 8 0.197 0.056 0.894 Alanine . . . . . . .. .. 8 0.324 0.092 1.470 Asparticacid . . . . . . . . 8 1.385 0.393 6.282 Glutamicacid. . . . . . . . g 0.873 0.248 3.960 Glycine . . . . . . .... 8 0.299 0.085 1.356 Proline . . . ....... 8 0.263 0.075 1.193 Serine . ........ ~ 8 0.299 0.085 1.356 AH-8-12 (1984) NDB No. 12094 NUTS Page 44 Chestnuts, Chinese, boiled and steamed y i Amount in edible portion of Amount in edible portion of Amount in 100 grams, edible portion Nutrients and units gre Po common measures of food 1 pound of food as purchased Stndard Number of Approximate measure and weight Refuse: 0 Mean error samples loz=28.4g A B Cc D E F G PROXIMATE: Water . . . . . . . .... g 61.57 17.49 279.30 kcal 153 44 695 Food energy + «= + - + + + - XJ 641 182 2,909 Protein (NX 5.30). . | zg. 2.88 0.82 13.05 Total lipid (fat) . . . . . . . 8 0.76 0.22 3.46 Carbohydrate, total . . . . . g 33.64 9.55 152.60 Fiber. .« « vv 5 wo » & 2g =~ 1.12 0.32 5.10 Ash... LLL. g . 1.14 0.32 5.18 MINERALS: Calcium. . . . . ..... mg. 12 3 56 WOR 4 = 4 5 5 5 5 © » 5 = mg. 0.97 0.27 4,39 Magnesium . . . . . . . . mg. 58 16 262 Phosphorus . . . . . . . . mg. 66 19 297 Potassium . . . . . . . .. mg. 306 87 1,390 Sodium . . . . . . . . .. mg. 2 1 10 Zinc... Lo... mg. 0.60 0.17 2.70 Copper . . . . . . . ... mg. 0.249 0.071 1.129 Manganese . . . . . . . . . mg. 1.097 0.312 4.976 VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . . . . . . ... mg. Riboflavin . . . . . . . . . mg. Niacin. . . . . . . . .. mg. Pantothenicacid. . . . . . . mg. VitaminBg . . . . . . .. mg. Folacin . . . , . . .. . 4 mcg VitaminByp . . . . . . . mcg 0 0 0 ; 3 RE. VitaminA . . . . LL w. LIPIDS: Fatty acids: Saturated, total . . . . . . g 0.112 0.032 0.508 BO. « wos wa ow oa g . 6:0. . . ...... 8g 80. . ....... g TO0. 2 5 4 5 4 4 £ 120: « w 22 9 2 3 g 14:0. . « ov 2 5 #5 3 g 16:0... ...... 4 0.104 0.030 0.472 180... g 0.008 0.002 0.036 Monounsaturated, total. . . g 0.399 0.113 1.810 61, ewe. 8 0.005 0.001 0.023 181. g 0.383 0.109 1.737 00... 8 0.007 0.002 0.032 22V. 2 wos 2 mE 8 Polyunsaturated, total . . . g 0.197 0.056 0.894 Besos vww + g 0.177 0.050 0.803 83. g 0.019 0.005 0.086 18:4... . g 204... . LL. 8 . 20:8: + » 4 3 5.4 5 5 £ . 28. vs wor sme iE 8 = 26. : wv: vw us EE Cholesterol . . . . . . .. mg. 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . zg. 0.034 0.010 0.154 Threonine . . . . . .. .. g 0.115 0.033 0.522 Isoleucine . . . . . . . .. g 0.108 0.031 0.490 Leucine. . . . . . .... 8 0.178 0.051 0.807 Lysine . . . . . . .. .. 8 0.156 0.044 0.708 Methionine . . . . . . . . g 0.070 0.020 0.318 Cystine . . . . ...... g 0.075 0.021 0.340 Phenylalanine . . . . . . . g 0.130 0.037 0.590 Tyrosine . . . . . . ... 8 0.086 0.024 0.390 Valine oc vv vn vn 8 0.151 0.043 0.685 Arginine. ... « « « 5 ww so 8 0.295 0.084 1.338 Histidine. . . . . . . . .. g 0.083 0.024 0.376 Alanine . . . . . . . . .. 8 0.137 0.039 0.621 Asparticacid . . . . . . . . 8 0.584 0.166 2.649 Glutamicacid. . . . . . . . 8 0.368 0.105 1.669 Glycine . . . . ...... 8 0.126 0.036 0.572 Proline . . . uf uvx g 0.111 0.032 0.503 Serine . . . . . . ... be 8 0.126 0.036 0.572 AH-8-12 (1984) NDB No. 12095 NUTS Chestnuts, Chinese, roasted Page 45 Nutrients 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: Shells 25% Standard Number of Moan or amples 1 0; = 28.4 g A B Cc D E F G PROXIMATE: NE g . 40.20 11.42 136.76 Food energy « « + + « « « kcal 239 68 812 erorgy kJ 998 283 3,396 Protein (NX 5.30). . . . . g ses 4.48 1.27 15.23 Total lipid (fat) . . . . . . . Z ww 1.19 0.34 4,03 Carbohydrate, total . . . . . 8 vn ov 52.36 14.87 178.12 Fibers + s sw 3 v3 @ + gs ow 1.75 0.50 5.95 Ash . . . . . ...... g 1.78 0.51 6.05 MINERALS: Calcium. . . . . . . . .. mg. . . 19 5 65 Iron . . . . mg. . . 1.50 0.43 5.12 Magnesium . . . . . . . . mg. . . 90 26 306 Phosphorus . . . . . . . . mg. . . 102 29 347 Potassium . . . . . . . . . mg. . . 477 135 1,622 Sodium » « ; vv os sw soa mg. . . 4 1 12 ZING « vw ops sme mg. . . 0.93 0.26 3.15 Copper + » + + w= + 5 = +» mg. . . 0.387 0.110 1.317 Manganese . . . . . . . . . mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . . Thiamin. . . . . . . . .. mg... 0,150 0.043 0.510 Riboflavin . . . . . . . . . mg. . . 0.090 0.026 0.306 NCI iv: + 6 6 2 2 @ 5 5 mg. . . 1.500 0.426 5.103 Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . . . mg. . Foldgin « . « vw + v wv » =» meg . . ViaminByp . . . . . . . meg. . 0 0 0 Vitamin A - . - . . . . .. Re: } 9 2 LIPIDS: Fatty acids: Saturated, total. . . . . . g . . 0.175 0.050 0.595 #0. 5 ov « www vow g . . . 6:0. . . . . .... 8g 51 TR SR ~ £ JOO, “5 a ov ov ow os £ T2005 « 2 5 © v5 = « z MO, & co wo» w 5 £ 160. . ....... 8 0.161 0.046 0.548 180... LL. 8 0.012 0.003 0.041 Monounsaturated, total g 0.620 0.176 2.109 161... ..... 8 0.008 0.002 0.027 81... 8 0.596 0.169 2.028 W120 2 yw vs mw » g 0.011 0.003 0.037 2.00 m8 maw g Polyunsaturated, total . . . §g 0.307 0.087 1.044 182... 8 0.275 0.078 0.936 183... 8 0.030 0.009 0.102 184. . . . . .... 8 2004. . : vo: own g 20:5. vo whom oe ow £ rs I £ 2:6. . iv «ow on & a vn Cholesterol . . +. . +.» « + mg. . . 0 0 0 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . $ +3 0.052 0.015 0.177 Threonine . . . . . . . . . g 0.178 0.051 0.606 Isoleucine . . . . . . . . . g 0.167 0.047 0.568 Leucine. . . . . . . . .. g 0.276 0.078 0.939 LYSINE io «5 wo x uo vw g 0.243 0.069 0.827 Methionine. . . . . . . . g 0.108 0.031 0.367 Cystine . . . . . . . . .. g 0.117 0.033 0.398 Phenylalanine . . . . . . . 8 0.203 0.058 0.691 Tyrosine . . . . . . . . . 8 0.134 0.038 0.456 Valine . : 5 +» mov 5 ow os 8 0.235 0.067 u.799 AgIning, . oo. vow ova 8 0.459 0.130 1.562 Histidine. . . . . . . . .. g 0.129 0.037 0.439 Alanine . . . . . . . . .. 8 0.213 0.060 0.725 Asparticacid . . . . . . . . 8 0.909 0.258 3.092 Glutamic acid. . . . . . . . g 0.573 0.163 1.949 Glycine . . + « vos + » 8 0.196 0.056 0.667 Proline ; « ni: mies ww g 0.172 0.049 0.585 Seribe . vo» ive wos " Z 0.196 0.056 0.667 AH-8-12 (1984) NDB No. 12096 NUTS Page 46 Chestnuts, European, raw, unpeeled Castanea sativa . Amount in edible portion of Amount in edible portion of Nutrients and units Amount in 100 grams, edible portion common measures of food 1 pound of food as purchased Number of pproximate measure and weight Refuse: Shells 26% Maan error mmples | 52 = 28.4 g 1c=145 g! A B Cc D E F G PROXIMATE: . Water. . . . . . . .... FI 48.65 1.636 4 13.82 70.54 163.25 kal’ 213 60 308 714 Food energy = «= + « - - - x. oe 890 253 1,290 2,986 Protein (NX 5.30). . . . . g . ’ 2.42 0.028 4 0.69 3:51 8.12 Total lipid (fat) . . . . . . . g 2.26 0.132 4 0.64 3.28 71.59 Carbohydrate, total . . . . . g 45.54 12.93 66.03 152.84 Fiber2 >. . . . . .... i... 1.71 0.199 4 0.48 2.48 5.73 Ash oo Z ... 1.13 0.037 4 0.32 1.64 3.80 MINERALS: Calcium . . . . . . . . .. mg. 27 0.664 4 8 40 91 ron . . «ooo mg. 1.01 0.210 4 0.29 1.46 3.38 Magnesium . . . . . . . . mg. 32 0.968 4 9 47 108 Phosphorus . . . . . . . . mg. 93 7.461 4 26 135 312 Potassium . . . . . . . . . mg. 518 29.790 4 147 751 1,738 Sodiom ~ + + >. 3 0.603 4 1 4 9 Zine oo... mg. 0.52 0.028 4 0.15 0.76 1.76 Copper . . . . o.oo... mg. 0.447 0.038 4 0.127 0.648 1.500 Manganese . . . . . . . . . mg. 0.952 0.190 4 0.270 1.380 3.195 VITAMINS: Ascorbicacid. . . . . . . . mg 43.0 6.880 4 12.2 62.4 144.3 Thiamin. . . . . . . ... mg 0.238 0.010 4 0.068 0.345 0.799 Riboflavin . . . . . . . .. mg 0.168 0.021 4 0.048 0.244 0.564 Niacin. . . . . . . . .. mg. . . 1.179 0.141 4 0.335 1.710 3.957 Pantothenic acid. . . . . . . mg. . . 0.509 0.017 3 0.145 0.738 1.708 VitaminBg . . . . . . . . mg. . . 0.376 0.036 5 0.107 0.545 1.262 Folacin . . . . . . .. .. meg 62.0 4,334 3 17.6 89.9 208.1 VitaminByp . . . . LL. meg 3 0.70 1 : 0 2 % 3 RE. . . . 4 WADIA « =x «wom v0 wo 28 7.000 3 8 41 94 LIPIDS: Fatty acids: Saturated, total . . . . . . £ . .. 0.425 0.121 0.616 1.426 BO: 5 55m g 6:0. «ns a ow caw £ 8:0: vw v vw sw g WO. «wv 4m 4 g 120. ©... LL... g + 40. ........ 8g 0.010 17 0.003 0.015 0.034 160. ........ 8 0.384 22 0.109 0.587 1.289 180. ........ 8... 0.021 22 0.006 0.030 0.070 Monounsaturated, total. . . g . . . 0.780 0.222 1.131 2.618 161. ........ 8 va 0.021 22 0.006 0.030 0.070 81... £2 0.749 22 0.213 1.086 2.514 200... .. EB «sn 0.010 1 0.003 0.015 0.034 20, Leen g . .. Polyunsaturated, total . . . g . . . 0.894 0.254 1.296 3.000 182. ........ g --. 0.798 22 0.227 1.157 2.678 183... 8 0.095 22 0.027 0.138 0.319 1848, ov i sm 2 2 w & +s 20:4... LL... £ 2005... LL... £ 25. 0... LLL. g 26... ...... 2... Cholesterol . . . . . . . . mg. . . 0 0 0 0 Phytosterols . . . . . . . . mg. . . 22 6 32 74 AMINO ACIDS: Tryptophan . . . . . . . . 8g... 0.027 2 0.008 0.039 0.091 Threonine . . . . . . . . . gz . .. 0.086 2 0.024 0.125 0.289 Isoleucine . . . . . . . . . g . .. 0.095 2 0.027 0.138 0.319 Leucine . . . . . . . . .. 2 isn 0.143 2 0.041 0.207 0.480 Lysine . . . . . ..... g . .. 0.143 2 0.041 0.207 0.480 Methionine . . . . . . . . A 0.057 2 0.016 0.083 0.191 Cystine & « w vv ws + wm g . .. 0.077 2 0.022 0.112 0.258 Phenylalanine . . . . . . . g . .. 0.102 2 0.029 0.148 0.342 Tyrosine . . . . . . . .. £ iui 0.067 2 0.019 0.097 0.225 WORE « : 5 +3 w ¢ & 4 [ET 0.135 2 0.038 0.196 0.453 ABIINE. : ov 5 wv x um 2 +3» 0.173 2 0.049 0.251 0.581 Histidine. . + +. vo + v5 8... 0.067 2 0.019 0.097 0.225 Alanine . . . . . . . . .. 8g... 0.161 2 0.046 0.233 0.540 Asparticacid . . . . . . . . g . .. 0.417 2 0.118 0.605 1.399 Glutamicacid. . . . . . . . E iin 0.312 2 0.089 0.452 1.047 Glycine . . . . . . .... £ : nu 0.124 2 0.035 0.180 0.416 Proline » wiv v wv 5 wa 2 «=u 0.127 2 0.036 0.184 0.426 Serine . . uous ww ok % B «ww 0.121 2 0.034 0.175 0.406 11 cup = approx. 13 kernels. 2 Insoluble dietary fiber as determined by the neutral detergent fiber method = 9.93 g per 100 g. ® Pectin = 1.20 g per 100 g. AH-8-12 (1984) NDB No. 12097 NUTS Chestnuts, European, raw, peeled Page 47 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 Me. Standard Number of error umples 1 oz = 28.4 g A B Cc D E F G PROXIMATE: WARE. « + «55 vv a g 52.00 1 14.77 235.87 kcal 196 56 888 Food energy = « «= «= = + + * ko... 819 233 3,717 Protein (NX 5.30). . . . . g£ 1.63 1 0.46 7.38 Total lipid (fat) . . . . . . . g ... 1.25 1 0.35 5.66 Carbohydrate, total . . . . . g 44.17 12.54 200.33 Fiber. . . . . .. .... £ . . 0.96 0.27 4.35 A ys hE g 0.96 1 0.27 4,35 MINERALS: Calolam . wows vv 8 wi 2 5 mg. . . 19 1 5 87 Iron . . .. ....... mg. . . 0.94 0.27 4.26 Magnesium . . . . . . . . mg. . . 30 9 137 Phosphorus . . . . . . . . mg. . . 38 1 11 174 Potassium . . . . . . . . . mg. . . 484 137 2,196 Sodium . . . . . ..... mg 2 1 11 yo RN mg 0.49 0.14 2.22 Copper + sa + w 4 & #5 & mg. . . 0.418 0.119 1.896 Manganese . . . . . . . . . mg. . . 0.336 1 0.095 1.524 VITAMINS: Ascorbicacid. . . . . . . . mg. . . Thiamin. . . . . . . . .. mg. . . 0.144 1 0.041 0.653 Riboflavin . . . . . . . .. mg. . . 0.016 1 0.005 0.073 Niacin. . . . . . . . .. mg. . . Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . . . mg. . . Folagin « « , + iw + » ws » meg . . VitaminByy . . . . . . . . meg . . 0 0 0 ¥ RE. Vitamin A - « «+ « « « w. LIPIDS: Fatty acids: Saturated, total. . . . . . ERE 0.235 0.067 1.066 0. : ox + uw vow Evo 680. o wow + wom wn 8 80. ........ 8 10:00, « ov «52 i 8 5 ® g 1220. « 5 5 2 5 vs 4 g 40, . v0 nm 23s g 0.005 0.001 0.023 160. : +: vn ron 8 0,212 0.060 0.962 BO, «vse g 0.012 0.003 0.054 Monounsaturated, total. . . g 0.430 0.122 1.950 16:1... . . .... g 0.012 0.003 0.054 Wl, sv iamisi 8 0.413 0.117 1.873 Wh: i000 0 8 0.005 0.001 0.023 2:0, hove sows g Polyunsaturated, total . . . g 0.493 0.140 2.236 18:2... ...... 8 0.440 0.125 1.996 18:3... Lo... g 0.053 0.015 0.240 184... . LL. 8 0:8. vv g P2005, vw «+ 3 9 + 3% & g 25... g 26... wvv sows g wv Cholesterol . . . . . . . . mg. . . 0 0 0 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . g 0.018 0.005 0.082 Threonine . . . . . . . .. g 0.058 0.016 0.263 Isoleucine . . . . . . . .. 8 0.064 0.018 0.290 0 8 0.096 0.027 0.435 LYSINE , os ask on £ 0.096 0.027 0.435 Methionine 8 0.038 0.011 0.172 Cystine . . . . . 8 0.052 0.015 0.236 Phenylalanine 8 0.069 0.020 0.313 Tyrosine . . . . . . . .. 8 0.045 0.013 0.204 Valine . . . . o.oo... 8 0.091 0.026 0.413 Arginine. . . . . LL... g 0.116 0.033 0.526 Histidine. . . . . . . . . . 2 0.045 0.013 0.204 Alanine . . . . . . .. .. g 0.109 0.031 0.494 Asparticacid . . . . . . . . 3 0.281 0.080 1.275 Glutamicacid. . . . . . . . 8 0.210 0.060 0.953 Glysing . « « « ¢ 5 vw + « = 2 0.084 0.024 0.381 Proline . . . « . vv un 8 0.086 0.024 0.390 Serine . . . . ....." 8 0.081 0.023 0.367 AH-8-12 (1984) NDB No. 12098 NUTS Chestnuts, European, dried, Pp ad Page 48 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: Shells 20% mM Standard Number of lean error samples loz=28.4g A B Cc D E F G PROXIMATE: Te 2 9.45 0.550 2 2.68 34.28 kcal 374 106 1,357 Food energy = - + = - - - - x 1,565 444 5,678 Protein (N X 5.30) od © we g . 6.39 0.111 2 1.81 23.17 Total lipid (fat) . . . . . . . 2 4.45 0.550 2 1.26 16.14 Carbohydrate, total . . . . . g 77.31 21.96 280.50 Fiber. . . . . . . . . .. g 5.46 0.651 2 1.55 19.81 Ash... g 2.40 1 0.68 8.71 MINERALS: Calcium... . LL... mg. 67 7.000 2 19 243 Iron . . . . . . ..... mg. 2.38 0.520 2 0.68 8.63 Magnesium mg. 74 1 21 268 Phosphorus . . . . . . . . mg. 175 16.500 2 50 633 Potassium . . . . . . . . . mg. 986 1 280 3,577 Sodium . . . Lowa v ao. mg. 37 1 11 135 Zinc . o.oo... mg. 0.35 1 0.10 1.27 Copper . . . . o.oo... mg. 0.650 1 0.185 2.358 Manganese . . . . . . . . . mg. 1.300 1 0.369 4.716 VITAMINS: Ascorbicacid. . . . . . . . mg. 15.0 1 4.3 54.4 Thiamin. . . . . . . . . . mg. 0.295 0.005 2 0.084 1.070 Riboflavin . . . . . . . . . mg. 0.360 0.040 2 0.102 1.306 Niacin. . . . . . . . .. mg. 0.850 0.150 2 0.241 3.084 Pantothenic acid. . . . . . . mg. 0.897 0.255 3.254 VitaminBg . . . . . . . . mg. 0.663 0.188 2.405 FORGIA + = 5s + woo x woe mcg 109.3 31.0 396.6 VitaminByp . . . . . . . . mcg 0 0 0 Vitamin A RE, 9 1 9 g FE IU. 0 1 0 0 LIPIDS: Fatty acids: Saturated, total . . . . . . g 0.837 0.238 3.037 40, v1 win 3 56 z 6:0. i 5 wv own £ B10. . . 4 ono g 100. ov. cv =» 2 mw g Y20% © 5 7 8 6» wns 8g 140. ........ g 0.019 0.005 0.069 160. . ....... 8 0.755 0.214 2.739 180. . ....... 8 0.042 0.012 0.152 Monounsaturated, total 8 1.535 0.436 5.569 61... 0... g 0.042 0.012 0.152 wy, ........ g 1.473 0.418 5.344 20:1... LL... g 0.019 0.005 0.069 WT. wiv om Ese 8g Polyunsaturated, total vw g 1.758 0.499 6.378 182... 8 1.570 0.446 5.696 183... 8 0.188 0.053 0.682 184. .. .. vw aw g 2004... LLL. g 2008: ov 8 wom ow ow £ 5: ww i mE YE g 226; vs 2 vm 3 PE z Cholesterol . . . . . . . . mg. 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g 0.071 0.020 0.258 Threonine . . = + ww + 4 g 0.228 0.065 0.827 IsoleuEing +. « «wow sow g 0.252 0.072 0.914 Leucine. . . . . . . . .. g 0.378 0.107 1.371 Lysine . . . . ...... g 0.378 0.107 1.371 Methionine . . . . . . .. g 0.151 0.043 0.548 Cystine . . . . . . .. .. 4 0.202 0.057 0.733 Phenylalanine . . . . . . . g 0.270 0.077 0.980 TYEOSI® « wi 2 4 wi 5 5 g 0.177 0.050 0.642 Valine: . . 5 v5 553 wo g 0.357 0.101 1.295 ATBINIDE.. « wo wow 3 ww 8 0.457 0.130 1.658 Histidine. . . . . . . . + 8 0.177 0.050 0.642 Alanine . . . . . . . . .. 8 0.427 0.121 1.549 Asparticacid . . . . . . . . g 1.103 0.313 4.002 Glutamicacid. . . . . . . . 8 0.824 0.234 2.989 Glycine . . . . . ..... 8 0.329 0.093 1.194 Proline « v ww + wii 5 ww g 0.336 0.095 1.219 Serine. : ow ow owie ww 8 0.319 0.091 1.157 AH-8-12 (1984) NDB No. 12099 NUTS Page 49 Chestnuts, European, dried, peeled Amount in edible portion of Amount in edible portion of t grams, edible portion Nutrients and units Amount in 100 a common measures of food 1 pound of food as purchased own Standard Number of Approximate measure and weight Refuse: 0 oy mmol: ) oz = 28.4 g A B Cc D E F G PROXIMATE: Water . . . . . . . . ... g 9.00 1 2.56 40.82 kcal 369 105 1,675 Food energy «= = «= «= = + * * x. 1,545 439 7,010 Protein (NX 5.30). . . . . 2 5.01 1 1.42 22.74 Total lipid (fat) . . . . . . . g 3.91 1 1.11 17.75 Carbohydrate, total . . . . . g 78.43 22.27 355.77 FIOOF. + & ov ve 3 vw « g . 5.00 1.42 22.68 Ash... ........ g . 3.64 1 1.03 16.51 MINERALS: Calcium. . . . . . Lo... mg. 64 1 18 289 WON «zs sv pw % 2m % ¥ mg. 2.39 0.68 10.84 Magnesium . . . . . . . . mg. 74 21 337 Phosphorus . . . . . . . . mg. 137 1 39 619 Potassium . . . . . . . . . mg. 991 281 4,495 Sodium ov 4 ws 4 ww wb mg. 37 11 170 ZINE ¢ ov « wiv « mm vow mg. 0.35 0.10 1.60 Copper . . . o.oo... o.oo. mg. 0.653 0.185 2.962 Manganese . . . . . . . . . mg. 1.183 1 0.336 5.366 VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . . . . . . . .. mg. 0.354 1 0.101 1.606 Riboflavin . . . . . . . .. mg. . 0.054 1 0.01% 0.245 Niacin. . . . . . . . .. mg. . Pantothenicacid. . . . . . . mg. . VitaminBg . . . . . . . . mg. . Folatim « + 4 oo a» ¢ % » mcg VitaminByp . . . . . . . mcg 0 0 0 Vitamin A... . . . .. RE, 1U LIPIDS: Fatty acids: Saturated, total. . . . . . 8 0.736 0.209 3.338 8:0. « vw «vw ov g£ - 60. . ....... g 80, vow vss ws £ WO: «x @ « 5 wi g 120, 205 + wv & w « 8 14:0... ...... 8 0.017 0.005 0.077 16:0... ...... 8 0.664 0.189 3.012 180... ...... 8 0.037 0.011 0.168 Monounsaturated, total. . . g 1.349 0.383 6.119 161... ...... 8 0.037 0.011 0.168 1... 8 1.296 0.368 5,879 200... 8 0.017 0.005 0.077 pv 4 g . Polyunsaturated, total . . . g . 1.546 0.439 7.013 182... 0... 8g 1.381 0.392 6.264 183... 8 0.165 0.047 0.748 184. . . . ... .. 2 28. nisms g 20:9. is woes mow g 25. con us mov g 226. . 2 wv sow oon & Cholesterol. . . . . . . . mg. 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g . 0.056 0.016 0.254 Threonine . . . . . . . . . g£ 0.179 0.051 0.812 Isoleucine . . . . . . . . . g 0.198 0.056 0.898 Leaking. + « vw + ow + & 8 0.297 0.084 1.347 Lysine o 5 5 0 uw x 0 8 0.297 0.084 1.347 Methionine . . . . . . . . 8 0.118 0.034 0.535 Cystine . . . . . . . ... 8 0.159 0.045 0.721 Phenylalanine . . . . . . . g 0.212 0.060 0.962 Tyrosine . . . . . . . . . 8 0.139 0.039 0.631 Valine « « vos vs ww os ww 8 0.280 0.080 1.270 Arginine. . . . ...... 8 0.359 0.102 1,628 Histidine. . . . . . .... 8 0.139 0.039 0.631 Alanine . . . . . . . . .. 8 0.335 0.095 1.520 Asparticacid . . . . . . . . 8 0.866 0.246 3.928 Glutamicacid. . . . . . . . 8 0.647 0.184 2.935 Glycine . . . . . . .... 8 0.258 0.073 1.170 Proline ; : « « + v «vs 8 0.264 0.075 1.198 Serine i vo voewois *~ 8 0.251 0.071 1.139 AH-8-12 (1984) NDB No. 12100 NUTS Page 50 Chestnuts, European, boiled and steamed Amount in edible portion of Amount in edible portion of Amount in 100 grams, edible portion Nutfionts and units common measures of food 1 pound of food as purchased s Number of Approximate measure and weight Refuse: 0 Mean error 1 oz =28.4 A B Cc D E F G PROXIMATE: Water . . . . . . . . ... g . .. 68.15 19.35 309.13 kcal 131 37 596 Food energy - - - - - - - Ko... 550 156 2,495 Protein (N X 5.30)... . E%is 2.00 1 0.57 9.06 Total lipid (fat) . . . . . . . Zs 1.38 1 0.39 6.26 Carbohydrate, total . . . . . 8g ws 27.76 7.88 125.93 Biber. . ov + wow 5 wow» Zw 0.70 0.20 3.18 AH. vo www we ww g . . 0.71 0.20 3,22 MINERALS: Calcium. . . . . LLL. mg. . . 46 13 209 WOR, & 50 3 mos 5 soos # » mg. . . 1,73 0.49 7.83 Magnesium . . . . . . . . mg. 54 15 244 Phosphorus. . . . . . . . mg. . 99 28 447 Potassium . . . . . . . . . mg. . . 715 203 3,245 Sodium o + «vox x wow ov mg 217 8 122 Zine... mg 0.25 0.07 1.15 Copper . . . . .o. o.oo... mg 0.472 0.134 2.141 Manganese . . . . . . . . . mg. . . 0.854 0.243 3.874 VITAMINS: Ascorbicacid. . . . . . . . mg. . . THAI, « « w + 32 wx + & mg. . . Riboflavin . . . . . . . .. mg. . . Nagin «x ue ov 4 wim + wow mg. . . Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . .. mg. . . Folacin vi . 4 w + 3 a 4 3 = mcg . . VitaminByg . . . . . . . . meg. . 0 v 0 ie smn RE. Vitamin A . . . . . . . w. LIPIDS: Fatty acids: Saturated, total . . . . . . 8 0.260 0.074 1.179 $0. « wu wus £ 6:0. » ow v5 vs @ 8g BO. iv v wi bow 8 10:0. . . ...... g V0, wiv « woe ov ws 8 VO: «vs wis on g 0.006 0.002 0.027 V6:0: wiv s wiv 5 0% g 0.234 0.066 1.061 BO: «vow wows ows 8 0.013 0.004 0.059 Monounsaturated, total. . . g 0.476 0.13% 2.159 161... ..... 8 0.013 0.004 0.059 1/1... 8 0.457 0.130 2.0173 200... LLL 8 0.006 0.002 0.027 220. hehe 8 Polyunsaturated, total . . . g 0.545 0.185 2.472 182. w+ ov v8 w+ 8 0.487 0.138 2.209 BB. wv smuiw 8 0.058 0.016 0.263 188. » «uw v5 ws 8 2008. . . ue noes 8 25... 0... 8g FBS. vo vow ovoa ome 8g 2266... vs mov wom 8 wos Cholesterol . . . . . ... mg. . . 0 0 0 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . 8 0.022 0.006 0.100 Threonine . . . . . . . .. 8 0.071 0.020 0,322 Isoleucine . . . . . . . .. 8 0.079 0.022 0.358 Leucine: . . . . . . . ... 8 0.118 0.034 0.53% LYSINE «os sm ss wm bw g 0.118 0.034 0.535 Methionine 8 0.047 0.013 0.213 Cystine’ , + « + 8 0.063 0.018 0.286 Phenylalanine ve B 8x 0.084 0.024 0.381 Tyrosine . . . . . . . .. g& 0.055% 0.016 0.249 Valine . . «56s nmr 8 0.112 0.032 0.508 Arginine. . . . . . . . .. 8 0.143 0.041 0.649 0 g 0.055% 0.016 0.249 Alanine . . . . . . . . .. £ 0.133 0.038 0.603 Asparticacid . . . . . . . . 8 0.345 0.098 1.565 Glutamicacid. . . . . . . . 8 0.258 0.073 1.170 Glycine . . . . . . . . .. 8 0.103 0.029 0.467 Proline . . . . . . . ... 8 0.105 0.030 0.476 Serine . . . . ....." 8 0.100 0.028 0.454 AH-8-12 (1984) NDB No. 12101 NUTS Chestnuts, European, roasted Page 51 Amount in edible portion of Amount in edible portion of Nutranis and units Amount in 100 grams, edible portion common measures of food 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: Shel 1s and skins Mean error samples 37% loz=28.4g 1c=143 g! A B Cc D E F G PROXIMATE: water. . . . wa 40.48 1.716 4 11.50 57.88 115.65 kcal 245 70 350 700 Food energy = - = - + + - ky... 1,025 291 1,465 2,928 Protein (N X 5.30). . ... g ... 3.17 0.461 4 0.90 4.53 9.05 Total lipid (fat) . . . . . . . g ... 2.20 0.132 4 0.62 3.15 6.29 Carbohydrate, total . . . . . g ... 52.96 15.04 75.73 151.30 Fiber? * . . . ...... g£ . .. 1.90 1 0.54 2.72 5.43 FY EEE g 1.20 0.050 4 0.34 1.72 3.43 MINERALS: Calelum . « « ww ¢ % # « 5 mg... 29 0.837 4 8 42 84 Iron . . o.oo. mg. . . 0.91 0.132 4 0.26 1.30 2.59 Magnesium . . . . . . . . mg. . . 33 0.651 3 9 47 94 Phosphorus . . . . . . . . mg. . . 107 13.425 4 30 153 305 Potassium . . . . . . . . . mg. . . 592 15.409 3 168 846 1,690 Sodium . . . . . .. . .. mg 2 0.000 3 1 3 6 Zinc Lo... mg 0.57 0.012 3 0.16 0.81 1.62 Copper . . . «o.oo... mg 0.507 0.003 3 0.144 0.725 1.448 Manganese . . . . . . . . . mg. . . 1.180 0.222 3 0.335 1.687 3.371 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 26.0 6.028 3 7.4 37.2 74.3 Thiamin. . ow + 5 = 5 4 = mg. . . 0.243 0.028 4 0.069 0.347 0.694 Riboflavin . . . . . . . . . mg. . . 0.175 0.008 4 0.050 0.250 0.500 Niacin. . . . . . . ... mg. . . 1.342 0.162 4 0.381 1.919 3.834 Pantothenic acid. . . . . . . mg. . . 0.554 0.020 3 0.157 0.792 1.583 VitaminBg . . . . . . .. mg. . . 0.497 0.057 3 0.141 0.711 1.420 Folacin . . . . . . .... meg . . 70.0 18.500 2 19.9 100.1 200.0 ViaminByjg . . . . . . . meg . . 0 0 0 0 VIEEMIRA + + « «oe ees RE. 2 0.960 3 1 3 7 I. 24 9.597 3 7 35 70 LIPIDS: Fatty acids: Saturated, total. . . . . . 8 0.414 0.118 0.592 1.183 80, oo 5 wow we g 6:0 vio s moe 8 ow 2 80. o ¢« vv vx ow ow 8 10:0. « «4 ow 0 x wo. g 120. . . . . . . .. £ 140. . ....... g 0.010 0.003 0.014 0.029 160. . ....... g 0.373 0.106 0.533 1.066 180... ...... g 0.021 0.006 0.030 0.060 Monounsaturated, total. . . g 0.759 0.216 1.085 2.168 16:1. ........ 8 0.021 0.006 0.030 0.060 Br... 8 0.728 0.207 1.041 2.080 20:0. LLL. 8 0.010 0.003 0.014 0.029 0. 0 ii mn os g Polyunsaturated, total . . . g 0.869 0.247 1.243 2.483 18:2. 0... g 0.776 0.220 1.110 2.217 3... g 0.093 0.026 0.133 0.266 184i «vw www w 8g 204, «www ws g br 8 5. . vv ism es £ 8. , «wes mes g Cholesterol . . . . . . . . mg ’ 0 0 0 0 Phytosterols . . . . . . . . mg... AMINO ACIDS: Tryptophan . . . . . . . . g£ . - 0.035 0.010 0.050 0.100 Threonine . . . . . . . . . 2+ 0.113 0.032 0.162 0.323 Isoleucine . . . . . . . . . g 0.125 0.036 0.179 0.357 Leucine. . . . . . . ... g 0.188 0.053 0.269 0.537 Lysine . . . «o.oo... g 0.188 0.053 0.269 0,537 Methionine . . . . . . . . £ 0.075 0.021 0.107 0.214 Cystine . . . +. . «vv. g 0.101 0.029 0.144 0.289 Phenylalanine . . . . . . . g 0.134 0.038 0.192 0.383 Tyrosine . . . . . . . .. g 0.088 0.025 0.126 0.251 Valine . «sev vn 4 5a 8 0.178 0.051 0.255 0.509 Arginine. . . Lo... g 0.227 0.064 0.325 0.649 Histidine. . . . . . . . .. 8 0.088 0.025 0.126 0.251 Alanine . . . . . . . ... g 0.212 0.060 0.303 0.606 Asparticacid . . . . . . . . 8 0.549 0.156 0.785 1.568 Glutamicacid. . . . . . . . 8 0.410 0.116 0.586 1.171 Glycine . . . . . ... .. g 0.164 0.047 0.235 0.469 Proline . . . . . ..... 8 0.167 0.047 0.239 0.477 SUN . . hvu ums 8% 8 0.159 0.045 0.227 0.454 11 cup = approx. 17 kernels. 2 Insoluble dietary fiber as determined by the neutral detergent fiber method = 11.70 g per 100 g. 3 Pectin = 1.20 g per 100 g. AH-8-12 (1984) NDB No. 12167 NUTS Chestnuts, Japanese, raw Castanea crenata Page 52 3 Amount in edible portion of Amount in edible portion of Nutrients and uni Amount in 100 grams, edible portion common measures of food 1 pound of food as purchased oo Standard Number of Approximate measure and weight Refuse: Shells 34% Mean orror umplet oz = 28.4 g A B Cc D E F G PROXIMATE: Water . . . . . . . . . .. g 61.41 17.44 183.79 kcal 154 44 462 Food energy = «= + + + +: - k 646 183 1,933 Protein (NX 5.30). . . . . g . 2.25 0.64 6.74 Total lipid (fat) . . . . . . . g 0.53 0.15 1.59 Carbohydrate, total . . . . . g 34.91 9.91 104.47 FOB. + ow 6 5 0 8 5 0 & g 0.97 0.28 2.91 rE EE LE 8 0.91 0.26 2.71 MINERALS: Calcium. + . + wv «wows mg. 31 9 92 fron. . . oo... mg. 1.45 0.41 4.34 Magnesium... mg. 49 14 148 Phosphorus. . . . . . .. mg. 72 21 217 Potassium . . . . . . . . . mg. 329 94 986 Sodium . . : ¢wo.s wos mg. 14 4 43 UNC & « w v5 wm 4 8 Bu» mg. 1.10 0.31 3.30 Copper « wv. « + wa 5 ww + mg. 0.562 0.160 1.682 Manganese . . . . . . . . . mg. 1.591 0.452 4,762 VITAMINS: Ascorbicacid. . . . . . . . mg. 26.3 1.45 78.6 Thiamin. . . . . . . . .. mg. 0.344 0.098 1.030 Riboflavin . . . . . . . . . mg. 0.163 0.046 0.488 NEI wo wom os wm sg mg. 1.500 0.426 4.490 Pantothenic acid. . . . . . . mg. 0.206 0.059 0.617 VitaminBg . . . . . . .. mg. Folacin . . . . . . . . .. mcg VitaminByp . . . . . . mcg 0 0 0 eased RE. 4 1 1l Vitamin A... . «oo. w. 37 10 110 LIPIDS: Fatty acids: Saturated, total . . . . . . 8 0.078 0.022 0.233 80. ¢ sw 6% Wn y gs 6:0: + ov wis s www 8 8:0. vows wos £ 10:0... . ..... g 120. ©... ... g M0: « ov 6 5» 3 g 16:0... ...... 8 0.072 1 0.020 0.215 18:0... .... 8 0.005 1 0.001 0.015 Monounsaturated, total. . . g 0.278 0.079 0.832 1... 8 0.004 2 0.001 0.012 181... g 0.268 2 0.076 0.802 ER 8 0.005 1 0.001 0.015 Ns ons ono g Polyunsaturated, total . . . g¢ 0.138 0.039 0.413 12, verre 8 0.123 2 0.035 0.368 3. sam rune g 0.013 2 0.004 0.039 18:8. « vou v5 moe g 04... weno ora zg 2005... LLL... p 285. . vnov neon on g 226: : vi 3 sw 3 A 8g a Cholesterol . . . . . . . . mg. 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g . 0.032 4 0.009 0.096 Threonine . . . . . . . . . g 0.090 4 0.026 0.269 Isoleucine . . . . . . . . . 8 0.111 4 0.032 0.332 Leucine, , . . . . .... 8 0.139 4 0.039 0.416 Lysine . . . . ...... g 0.147 4 0.042 0.440 Methionine >. . . . . . . . 8 0.054 0.015 0.162 Cystine’. . . . ...... 8 0.065 0.018 0.195 Phenylalanine . . . . . . . 8 0.088 4 0.025 0.263 Tyrosine. . . . . . ... g 0.064 0.018 0.192 Valil®: w + 2 © 5 Sis bo i g 0.134 4 0.038 0.401 Arginine. . . . . . . ... g 0.148 4 0.042 0.443 Histidine. . . . . . .. .. 8 0.056 4 0.016 0.168 Alanine . . . . . . . ... 8 0.203 4 0.058 0.608 Asparticacid . . . . . . . . 8 0.474 4 0.135 1.419 Glutamicacid. . . . . . . . g 0.429 4 0.122 1.284 Glycine . . . . . ..... 8 0.114 4 0.032 0.341 Proline . : « « «sw s+ 5 8 0.141 4 0.040 0.422 Serine . ..nusow oss “ 8 0.110 4 0.031 0.329 ! value based on data for Chinese and European chestnuts. AH-8-12 (1984) NDB No. 12202 NUTS Chestnuts, Japanese, dried Page 53 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: Shells 34% Standard Number of Mean error samples loz=284g l1c=155g A B C D E F G PROXIMATE: Water. . . . . . . . ... g 9.96 2.83 15.44 29.81 keal 360 102 558 1,078 Foodenergy = « ~ - » ~ - ky... 1,506 428 2,335 4,509 Protein (NX 5.30). . . . . g . .. 5.25 1.49 8.14 15.73 Total lipid (fat) . . . . . . . IEEE 1.24 0.35 1.92 3.71 Carbohydrate, total . . . . . gw 81.43 23.13 126.22 243.73 FIBEr , o v « 4 w + ow u & Bows 2.27 0.64 3.51 6.79 Ah unos ia ome ss g «vu 2.11 0.60 3.28 6.32 MINERALS: Calcium . . . . . . . . mg. . . 72 20 111 215 Iron . . ......... mg. . . 3.38 0.96 5.24 10.12 Magnesium mg. . . 115 33 178 344 Phosphorus . . . . . . . . mg. . . 169 48 262 506 Potassium . . . . . . . . . mg. . . 768 218 1,191 2,300 Sodium . . . . . . . . .. mg 34 10 52 101 LE oo os 0 28% ass mg 2.57 0.73 3.98 7.69 COPPER «+ « w ¢ % w + » # mg. , 1.312 0.373 2.034 3.927 Manganese . . . . . . . . . mg. . . 3.711 1.054 5.752 11.107 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 61.3 17.4 95.0 183.5 Thiamin. . . . . . . ... mg. . . 0.802 0.228 1.243 2.400 Riboflavin . . . . . . . .. mg. . . 0.380 0.108 0.589 1.137 NREIR + sw ca mos os mg. . . 3.500 0.994 5.425 10.47% Pantothenic acid. . . . . . . mg. . . 0.481 0.137 0.746 1.440 VitaminBg . . . . . . .. mg. . . Folacin « . , & + sw sv aw meg . VitaminByp . . . LL. LL. meg. 0 0 0 0 Lo RE. 9 2 13 26 VitaminA . . . . Lo... w. 86 24 133 256 LIPIDS: Fatty acids: Saturated, total. . . . . . 8 0.183 0.052 0.284 0.548 4:0... ...... 8g 6:0. . ....... g BID, .. . os omor ox wos 8 YOO, = 5 55 # 3 & & g Y20i oi +» 5 wi #3 @ 3» 8 MO. «oa ws» we g 16:0... ...... g 0.169 0.048 0.262 0.506 180... ...... 8 0.013 0.004 0.020 0.039 Monounsaturated, total. . . ¢ 0.650 0.185 1.008 1.946 161... LL... 8 0.008 0.002 0.012 0.024 81. & 0.624 0.177 0.967 1.868 2000 0 em wy 8 0.012 0.003 0.019 0.036 MEV. ns mw wow g Polyunsaturated, total . . . £ 0.322 0.091 0.499 0.964 2c a wer mn 8 0.288 0.082 0.446 0.862 18:30 vs won rem 8 0.031 0.009 0.048 0.093 188. & vm i 5 5 & 3% Z 204. + i sv ox owow # £ 20:5... o.oo... g 225. . 5 vbw om ox oa g 26... ...... g . .. Cholesterol . . . . . . . . mg. . . 0 0 0 0 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . 8... 0.075 0.021 0.116 0.225 Threonine . . . . . . . . . g . .. 0.210 0.060 0.326 0.629 Isoleucine . . . . . . . . . g 0.258 0.073 0.400 0.772 Leucine. . . . . . . ... g 0.325 0.092 0.504 0.973 Lysine . . . . o.oo... g 0.342 0.097 0.530 1.024 Methionine > . . . . . . . . g 0.126 0.036 0.195 0.377 Cystine. . . vss was g 0.153 0.043 0.237 0.458 Phenylalanine . . . . . . . 8 0.205 0.058 0.318 0.614 Tyrosine > . . . . . . . .. g 0.150 0.043 0.233 0.449 Valine . . . . . . .... g 0.312 0.089 0.484 0.934 Arginine... . . LL... 8g ... 0.345 0.098 0.535 1.033 Histidine. . . . . . . . . . 8 sn 0.131 0.037 0.203 0.392 Alanine . . . . . . . . .. 8 0.473 0.134 0.733 1.416 Asparticacid . . . . . . . . g 1.106 0.314 1.714 3.310 Glutamicacid. . . . . . . . 8 1.001 0.284 1.552 2.997 Glycine . . . . ...... 8 0.267 0.076 0.414 0.799 Proline . . . . ...... 8 0.328 0.093 0.508 0.982 Serine . . . . . . . .. % 8 0.257 0.073 0.398 0.769 1 Value based on data for Chinese and European chestnuts. AH-8-12 (1984) NDB No. 12175 NUTS Page 54 Chestnuts, Japanese, boiled and steamed . Amount in edible portion of Amount in edible portion of Nutfients an units TEAL iF 100 grain, acible|psras common measures of food 1 pound of food as purchased e Standard Number of Approximate messure and weight Refuse: 0 .” oer mR loz = 28.4 g A B C D E F G PR M. ¥ Dximare Co g 86.03 24.43 390.22 keal oo 56 16 253 Food energy « + + + + + - - ko... 234 66 1,060 Protein (NX 5.30). . . . . g . .. 0.82 0.23 3.70 Total lipid (fat) . . . . . . . 8... 0.19 0.05 0.88 Carbohydrate, total . . . , . gs om 12.64 3.59 57.32 Fiber . . . . . . . .... 8... 0.35 0.10 1.60 Ash. . . . & ov owow 0.33 0.09 1.49 MINERALS: Calcium. . . . . ..... mg. . . 11 3 51 on . i vv mw x Bs mg. . . 0.53 0.15 2.38 Magnesium , , . . . . . mg. . . 18 5 81 Phosphorus . . . . . . . . mg. . . 26 7 119 Potassium . . + «5 4 +4 mg. . . 119 34 541 Sodium. +. ov wwe vo mow» mg. 5 1 24 Zinc . Lo... mg. 0.40 0.11 1.81 Copper . . . . . . . . .. mg. . 0.204 0.058 0.925 Manganese . . . . . . . . . mg. . . 0.576 0.164 2.613 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 9.5 2.7 43.1 Thiamin. . . . . . . . .. mg. . . 0.125 0.036 0.567 Riboflavin . . . . . . . .. mg. . . 0.059 0.017 0.268 Niacin. . . . . . . . .. mg. . . 0.543 0.154 2.463 Pantothenic acid. . . . . . . mg. . . 0.075 0.021 0.340 VitaminBg . . . . . . . . mg. . . Folagin + 4» . 4 wv 5 ww » meg . VitaminByp . . . . . . .. mcg 0 0 0 VitaminA . . . . oo... RE 1 0 8 w 13 4 60 LIPIDS: Fatty acids: Saturated, total . . . . . . EL ww 3 0.028 0.008 0.127 8:0. . wc xm os & ow + 6:0. . ....... g 80. ........ g 1000. : «5 ¢ 5 5 + 5 g 120. o 2 jos 5 © & » g M0. ¢ v5 23 5 # » g wows 160. + « =v + + 5 «a 8... 0.026 0.007 0.118 1B:0. « vv vomov on 8 + vn 0.002 0.001 0.009 Monounsaturated, total. . . g . . . 0.101 0.029 0.458 161. ........ 8... 0.001 0.000 0.005 81... 8&8... 0.097 0.028 0.440 20... LLL. 8... 0.002 0.001 0.009 220. : wv 6 am bow & vin Polyunsaturated, total . . . g . . . 0.050 0.014 0.227 182... LL. 8... 0.045 0.013 0.204 183... 8&8... 0.005 0.001 0.023 184... LL... g Wa. sass 8 vi I EN £ 7.7 1. UE £ 6. + vv vow ow gown Cholesterol . . . . . . .. mg. . . 0 0 0 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tryptophan TERE 0.012 0.003 0.054 Threonine . . sw B sam 0.033 0.009 0.150 Isoleucine . . . . . . . .. g . .. 0.040 0.011 0.181 Leucine, , . . ...... g «vo 0.051 0.014 0.231 Lysine . . . . ...... & vo 0.053 0.015 0.240 Methionine * 8 vss 0.020 0.006 0.091 Cysine®, ; oi :oasaa Z vn 0.024 0.007 0.109 Phenylalanine vw EL vn ® 0.032 0.009 0.145 Tyrosine! . . . . . vow & vow 0.023 0.007 0.104 Valine v « vv «ww «wow 8&8 0.049 0.014 0.222 Argining.. . «.. « vow «uo g& 0.054 0.015 0.245 Histidine. . . . . . . . .. ERE 0.020 0.006 0.091 Alanine . . . . . . .... 2 sn 0.073 0.021 0.331 Asparticacid . . . . . . . . g +n 0.172 0.049 0.780 Glutamicacid. . . . . .. . & . .. 0.156 0.044 0.708 Glycine. + vv 5 vv 5 v5 g& 0.041 0.012 0.186 Proline: .. « woe ¢ wmow wom 8 0.051 0.014 0.231 Serine . . . . ..... OE 0.040 0.011 0.181 ! value based on data for Chinese and European chestnuts. AH-8-12 (1984) NDB No. 12203 NUTS Chestnuts, Japanese, roasted Page 55 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 Standard Number of Mean anor BMpies loz=28.4g A B Cc D E F G PROXIMATE: Water . . . . . . . . . .. g 49.90 14.001 2 14.17 226,35 kcal 201 57 910 Food energy «= - «= - - - +» TI 840 238 3,809 Protein (NX 5.30), . . . | 4... 2.97 0.84 13.46 Total lipid (fat) . . . . . . . 4... 0.80 0.23 3.63 Carbohydrate, total . . . . . g + +n 45.13 12.82 204.72 Fiber, : sn vs wiv 5s 5 = » Eww 1.10 0.31 4.99 Ash... . . ...... g 1.20 0.34 5.44 MINERALS: Calcium . . . . . . . . .. mg. . . 35 10 159 Iron . . . . . . ..... mg. . . 2.10 0.60 9.53 Magnesium , . . . , . . . mg. . . 64 18 290 Phosphorus. . . . . . . . mg. . . 93 26 422 Potassium . . . . . . . . . mg. . . Sodium . v . sw vn m ss mg. . . ZINC «5 5 v5 vo 85 @ Ey mg 1.43 0.41 6.48 Copper + wiv +» ww 3» ww ¥ mg. . . 0.730 0.207 3.311 Manganese . . . . . . . . . mg. . . 2.065 0.586 9.367 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 28.0 8.0 127.0 Thiamin. . . . . . . ... mg. . . 0.450 0.128 2.041 Riboflavin . . . . . . . .. mg. . . 0.230 0.065 1.043 Niacin. . . . . . .... mg. . . 0.700 0.199 3.175 Pantothenicacid. . . . . . . mg VitaminBg . . . . . . .. mg Folacin + » « + wow » wow » mcg VitaminByp . . . . . . .. mcg 0 0 0 Vitamin A RE. i 2 34 orn w. 74 21 336 LIPIDS: Fatty acids: Saturated, total . . . . . . 8 0.118 0.034 0.535 8:0. ¢ 2 5 + 5% ¥ g 60. « «+ «wv x ws g 80. ........ g 10:0... . ..... g 180: « s wiw 5 am + 8 140. « « vw + 0» g 160... ...... 8 0.109 0.031 0.494 180. ........ 8 0.008 0.002 0.036 Monounsaturated, total. . . g 0.419 0.119 1.901 61. ........ 8 0.005 0.001 0.023 181... 8 0.402 0.114 1.823 20... LL... 8 0.007 0.002 0.032 220. oc wmv bow ow 8 Polyunsaturated, total . . . g¢ 0.207 0.059 0.939 182... 8 0.186 0.053 0.844 183... 8 0.020 0.006 0.091 184... .... 8 20:4... ...... £ 20:8: 5: vows ow ay g 225. vss vow os g 226. 4 2 4 ws wows 8 ww Cholesterol . . . . . . . . mg. . . 0 0 0 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . goa 0.043 0.012 0.195 Threonine . . . . . . . .. & wus 0.119 0.034 0.540 Isoleucine . . . . ..... g 0.146 0.041 0.662 Leucine, . wv « wiv + = + 8 0.184 0.052 0.835 Lysine . . ........ 8 0.193 0.055 0.875 Methionine™ . . . . . . . . 8 0.071 0.020 0.322 Cystine™. . . . ...... 8 0.086 0.024 0.390 Phenylalanine . . . . . . . 8 0.116 0.033 0.526 Tyrosine © . . . . . . . . . 8 0.085 0.024 0.386 VINE : wo « ww 3s mow » g 0.176 0.050 0.798 Arginine, ; « vw 2 vie x 8 0.195 0.055 0.885 Histidine. . . . . . . ... 8 0.074 0.021 0.336 Alanine . . . . . . .. .. 8 0.267 0.076 1.211 Asparticacid . . . . . . . . 8 0.625 0.178 2.835 Glutamicacid. . . . . . . . 8 0.566 0.161 2.567 Glycine . + « + vw + vv + g 0.151 0.043 0.685 Proline , « v « ww 5s &n + 8 0.185 0.053 0.839 Serine. . Luv vow * 8 0.145 0.041 0.658 1 value based on data for Chinese and European chestnuts. AH-8-12 (1984) NDB No. 12204 NUTS Coconut Meat, raw’ Cocos nucifera Page 56 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 wi Refuse: Shells (brown), Standard Number of 1 ¢ shredded or ; 489 Mean error 1 piace = 45 g7 grated = B80 g skin, water A B Cc D E F G PROXIMATE: Water... . Lo... 2 46.99 1.067 15 21.15 37.59 110.80 kcal 354 159 283 834 Focdenergy = « © + =» « J. 1,480 666 1,184 3,491 Protein (NX 5.30). . . . . 8. 3.33 0.217 12 1.50 2.66 7.85 Total lipid (fat) . . . . . . . g 33.49 1.409 12 15.07 26.79 78.97 Carbohydrate, total . . . . . g 15.23 6.85 12.18 35.90 Fiber. . . . . ...... I’ 4.27 0.293 4 1492 3.41 10.06 Ash 8 0.97 0.083 10 0.43 0.77 2.28 MINERALS: Calcium . . . . . . .. .. mg. 14 2.600 5 6 12 34 WOR 5 vv wo 3 4 % bus mg. 2.43 0.253 4 1.09 1.94 5.72 Magnesium mg. 32 2.800 2 14 26 76 Phosphorus . . . . . . .. mg. 113 13.483 5 51 90 266 Potassium. wu: & ow 2 & wow mg. 356 13.650 2 160 285 840 Sodium . . . . . . .. .. mg. 20 0.050 z 9 16 47 Zinc... mg. 1.10 0.264 3 0.50 0.88 2.59 Copper . . . o.oo... mg. 0.435 0.065 2 0.196 0.348 1.026 Manganese . . . . . . . . . mg. 1.500 1 0.675 1.200 3.537 VITAMINS: * Ascorbicacid. . . . . . . . mg. 3.3 1.267 3 1.5 2.6 7:7 Thiamin. . . . . .. mg. 0.066 0.016 4 0.030 0.053 0.156 Riboflavin . . . . . . . .. mg. 0.020 0.006 3 0.009 0.016 0.047 Niacin... . . LL. mg. 0.540 0.243 0.432 1.274 Pantothenic acid. . . . . . . mg. 0.300 1 0.135 0.240 0.707 Vitamin Bg... . . . mg. 0.054 0.016 3 0.024 0.043 0.127 Folacin . . . . ...... meg 26.4 4.300 4 11.9 21.1 62.3 VitaminByp . . . . . . . mcg 0 0 0 0 am RE. 0 1 0 0 0 Vitamin A . . . . . . . . vw. 0 1 0 0 0 LIPIDS: Fatty acids: Se, vl Cee 8 29.698 13.364 23.758 70.028 0 os ew ow on ow oe g = 6:0... z 0.191 26 0.086 0.153 0.450 8:0... 8 2.346 126 1.056 1.877 5.532 10:0... . LL. 8 1.864 129 0.839 1.491 4.395 120. ........ 8 14.858 130 6.686 11.886 35.035 40. ........ 8 5.866 132 2.640 4.693 13.832 180, 00 vuwa 8 2.839 132 1.278 2.271 6.694 180. ........ 8 1.734 132 0.780 1.387 4.089 Mosounssturated, ota 8 1.425 0.641 1.140 3.360 dL zg Blucs mer mas 8 1.425 132 0.641 1.140 3.360 200. sms a wee £ Vw v9 w 55 @ #3 g Polyunsaturated, total... & 0.366 0.165 0.293 0.863 12 eww vn wa 8 0.366 130 0.165 0.293 0.863 18:3... . LL... g 184... . 8 2004. 7 5.55 5 5 5 g = 208. . viv os wiv ov gw 8, wr wm a & = WB. . vs awa g Cholesterol . . . . . . . . mg. 0 0 0 0 Phytosterols . . . . . . . . mg. 47 21 38 111 AMINO ACIDS: Tryptophan . . . 2 0.039 7 0.018 0.031 0.092 Threonine . . . . . .... Z. 0.121 26 0.054 0.097 0.285 Isoleucine . . . . . . . . . i 0.131 26 0.059 0.105 0.309 LOUIE e © ov vv ee mw 8 0.247 26 0.111 0.198 0.582 Lysine . oven 8 0.147 26 0.066 0.118 0.347 Methionine . . . . . . .. g 0.062 25 0.028 0.050 0.146 Cystine . . . ....... g 0.066 7 0.030 0.053 0.156 Phenylalanine. . . . . . . 8 0.169 26 0.076 0.135 0.399 Tyrosine. . Lo... Lo. 8 0.103 23 0.046 0.082 0.243 Valine... o.oo... 8 0.202 26 0.091 0.162 0.476 Arginine. . . Lo. Lo... 8 0.546 26 0.246 0.437 1.287 Histidine. . . . . . . . .. 8 0.077 24 0.035 0.062 0.182 ABRING oi vo» ws 8 0.170 23 0.077 0.136 0.401 Asparticacid . . . . . . . . g 0.325 23 0.146 0.260 0.766 Glutamic acid. . . . . . . . 8 0.761 23 0.342 0.609 1.794 Glycine . . . . . . .... 8 0.158 23 0.071 0.126 0.373 Proline . . . . . ..... 8 0.138 23 0.062 0.110 0.325 Serine . . . . . .... A 0.172 23 0.077 0.138 0.406 ! Mature kernel. : 2 x 2x 1/2 in piece. 4 Spooned into cup, not packed. 1 cup packed = 130 g. Alpha-tocopherol = 0.73 mg per 100 g. AH-8-12 (1984) NDB No. 12104 NUTS Page 57 Coconut Meat, dried (desiccated), creamed’ 2 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 Standard Number of Approximate measure and weight Refuse: 0 Mean error loz=28.4g A B Cc D E F G PROXIMATE: Water. . . . . . ..... Zon» 1.67 0.47 7.56 keal . 684 194 3,103 Food energy = - - - - - - - kJ... 2,863 813 12,984 Protein (NX 5.30). . . . . g 5.30 1.51 24.04 Total lipid (fat) . . . . . . . g wis 69.08 19.62 313.35 Carbohydrate, total . . . . . g «va 21.52 6.11 97.60 Fiber. . . . . ...... g 3.94 1.12 17.85 AI is vis 5 ihm g ... 2.44 0.69 11.05 MINERALS: Calcium ; wv 5 o 5 + «i 5 3 mg... 26 7 118 WON» oo nou wesw os mg. . . 3.36 0.95 15.24 Magnesium . . . . . . . mg... 92 26 417 Phosphorus . . . . . . . . mg. . . 209 59 948 Potassium . . . . . . . .. mg. . . 551 156 2,499 Sodium . . . . . ..... mg... 37 11 168 Zinc... mg. . . 2.04 0.58 9.26 Copper . . . . . o. . . .. mg. . . 0.807 0.229 3.661 Manganese . . . . . . . . . mg. . . 2.783 0.790 12.624 VITAMINS: Ascorbicacid. . . . . . .. mg. . . Thiamin. . . . . . . . .. mg. . . Riboflavin . . . . . . . . . mg Niggim . ......... mg Pantothenic acid. . . . . . . mg VitaminBg . . . . . . .. mg. . . Folacin . . . . . . . . .. meg . VitaminByp . . . . . . . mcg 0 0 0 vitamin A «o.oo... re. LIPIDS: Fatty acids: Saturated, total. . . . . . 8... 61.257 17.397 277.862 80, iw sw o5 8 ow & iw 4 6:00 4wuoa wow x ows 8... 0.393 0.112 1.783 B04 v0 5 woe 2 ows EE 4.840 1.375 21.954 10:0. . ....... 2 ws 3.846 1.092 17.445 120... ...... 8 «wo. 30.646 8.703 139.010 140. ........ 8&8... 12.100 3.436 54.886 WO oi vs 0 5 5 m+ gE +. 5.856 1.663 26.563 180. ........ g& 3.577 1.016 16.225 tt v6 8 va 2.939 0.835 13.331 Ve vmoz m5 8 mw g sa 181. LLL 8 «vn 2.939 0.835 13.331 200... LL LLL & + ww 2:0... LLL. £8 . .. Polyunsaturated, total . . . g . . . 0.756 0.215 3.429 182... 8... 0.756 0.215 3.429 Bi3: oi sms 8 wm 8 «wa BA, ws 053 wu g 2:4. us vas oan £ 2:5... LLL... F 4 25. 0... LLL. g 26: 50: wks ow 8g . .. Cholesterol . . . . . . .. mg. . . 0 0 0 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . 8... 0.062 0.018 0.281 Threonine . . . . . . . . . £8 0.193 0.055 0.875 Isoleucine . . . . . . ... £8 . 0.208 0.059 0.943 Leucine. . . . . . . . .. ww 0.393 0.112 1.783 Lysine . . . . . ..... fs mw 0.234 0.066 1.061 Methionine . . . . . . . . 8 sown 0.099 0.028 0.449 CYSHINE + 25 + 3% 4 wi g 0.105 0.030 0.476 Phenylalanine . . . . . . . £ ... 0.269 0.076 1.220 Tyrosine . . . . . . ... g£ ... 0.164 0.047 0.744 Valine... . o.oo... . Z iaw 0.321 0.091 1.456 Arginine... . LL... Z:os 0.870 0.247 3.946 Histidine, . . . . . .... £ :vu 0.122 0.035 0.553 Alanine . . . . . ..... £ «vu 0.271 0.077 1.229 Asparticacid . . . . . . . . g «an 0.518 0.147 2.350 Glutamicacid. . . . . . . . Bo. ow 1.212 0.344 5.498 Glycine . . . . . . .. .. 8... 0.251 0.071 1.139 Proline . . . . ...... Eg +a 0.219 0.062 0.993 Serine . . . . ..... * 8 Twn 0.274 0.078 1.243 1 Mature kernel. 2 Whipped to shortening-like consistency. AH-8-12 (1984) NDB No. 12177 NUTS Coconut Meat, dried (desiccated), unsweetened’ Page 58 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 Standard Number of Approximate measure and weight Refuse: 0 Mean error samples 107 =28.4g A B Cc D — F G PROXIMATE: Wael « + «i + nov 5 51 & g 3.00 0.85 13.61 kcal 660 187 2,994 Food energy = « - «= «=~ kJ. 2,762 784 12,528 Protein (NX 5.30). . . . . g . 6.88 1.95 31.22 Total lipid (fat) . . . . . . . g 64.52 18.32 292.66 Carbohydrate, total . . . . . 8 23.65 6.72 107.27 IO. v wk § oe 3 Ba g . 5.31 1.51 24.06 A 3 sms swiss WE g . 1.94 0.55 8.80 MINERALS: Callum? os vw sam so mg. 26 7 118 fron”. mg. 3.32 0.94 15.04 Magnesium > J, mg. 90 26 410 Phosphorus. . . . . . . . mg. 206 59 934 Potassium . . . . . . . . . mg. 543 154 2,463 Sodium . . . . . . .... mg. 37 11 168 ZOE + mss mss mE 3 W mg. 2.01 0.57 9.13 CODPEE + x & wi6 » i ¢ 8 8 mg. 0.796 0.226 3.611 Manganese . . . . . . . . . mg. 2.745 0.780 12.451 VITAMINS Ascorbicacid. . . . . . . . mg. 1.5 0.4 6.8 Thiamin? . . . . . . . .. mg. 0.060 0.017 0.272 Riboflavin . . . . . . . .. mg. 0.100 0.028 0.454 NIREIN 2 oo io kd i #8 mg. 0.603 0.171 2.735 Pantothenic acid. . . . . . . mg. 0.800 0.227 3.629 ViaminBg . . . . «+ « mg. 0.300 0.085 1.361 Folacin . . . . . . . . .. meg 9.0 2.6 40.8 VitaminByp . . . . . . . . meg 0 0 0 mn RE. 0 0 0 Vitamin A . . « « « w. 0 0 0 LIPIDS: Fatty acids: Saturated, total . . . . . . g 57.218 16.250 259.541 40... . . .... g 6:0. . ....... 8 0.367 0.104 1.665 80... ...... 8 4.520 1.284 20.503 10:0... ...... g 3.592 1.020 16.293 120... ... 8 28.625 8.130 129.843 14:0... ...... g 11.302 3.210 51.266 16:0... LL 8 5.469 1.553 24.807 180... ...... g 3.341 0.949 15.155 Monounsaturated, total £ 2.745 0.780 12.451 16:06 5 wv vs 5 0 & g 81. 8 2.745 0.780 12.451 20:1. vo vows ww ea 2 Vs np mm ew £ Polyunsaturated, total . . . g 0.706 0.200 3.202 18:2... 8 0.706 0.200 3.202 18:3. s ws xs mw & a £ 188, . «+: + ws 5 8g 2004. i wows mw ow g 20:5. ov os wos ow ow g yt SEE 8 226. . 2. whoa 8 . Cholesterol. . . . . . . . mg. 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g 0.081 0.023 0.367 Threonine . . . . . . . . . g 0.251 0.071 1.139 Isoleucine . . . . . . . . . g 0.270 0.077 1.225 Leucine. . . Lu... g 0.511 0.145 2.318 Lysine . . . o.oo... g 0.304 0.086 1.379 Methionine . . . . . . . . g 0.129 0.037 0.585 Cystine . . .....+.. 8 0.136 0.039 0.617 Phenylalanine . . . . . . . 8 0.349 0.099 1.583 Tyrosine . . . . . . . . g 0.213 0.060 0.966 Valine . . . . . ..... 8 0.417 0.118 1.892 Arginine. . . . . . . . .. 8 1.130 0.321 5.126 Histidine. . . . . . . . .. 8 0.158 0.045 0.717 ADIng : = « + vs 8 5 5 3 8 0.352 0.100 1.597 Asparticacid . . . . . . . . 8 0.673 0.191 3.053 Glutamicacid. . . . . . . . g 1.574 0.447 7.140 Glycine . . . . . . .... 8 0.326 0.093 1.479 Proline . . . . . ..... 8 0.284 0.081 1.288 Serine . . . . . ...." 8 0.356 0.101 1.615 ! Mature kernel. 2 Value from U.S. Dept. Agr., Agr. Handb. 8 (rev. 1963). AH-8-12 (1984) NDB No. 12108 NUTS Coconut Meat, dried (desiccated), sweetened, flaked, canned’ Page 59 ¥ Amount in edible portion of Amount in edible portion of . | Amount in 100 grams, adible portion common measures of food 1 pound of food as purchased Nutrients and units Approximate measure and weight Refuse: 0 Mean 40z=114¢g lc=177g A B E F G PROXIMATE: Water. . . .. . ..... ry 23.27 26.53 17.92 105.56 onl 443 505 341 2,011 Food energy - - = = «+ - - x. 1,855 2,115 1,428 8,414 Protein (NX 5.30), . . . . g 3.35 3.82 2.58 15.21 Total lipid (fat) . . . . . . . g 31.69 36.13 24.40 143.74 Carbohydrate, total , . . . . g 40.91 46.63 31.50 185.55 Fiber, 5 oo ¢ v0 4 4 5 g 2.14 2.44 1.65 9.72 Ash ooo 8 0.78 0.89 0.60 3.54 MINERALS: Calcium. . . . . ..... mg. 14 16 11 65 fron... ........ mg. 1.84 2.10 1.42 8.34 Magnesium . . . . . . . . mg. 49 56 38 224 Phosphorus . . . . . . . . mg. 103 117 79 466 Potassium . . . . . . ... mg. 324 369 249 1,468 Sodium . . . . . .. ... mg. 20 23 15 90 EE mg. 1.59 1.81 1.23 7.22 Copper . . . . . . . ... mg. 0.308 0.351 0.237 1.397 Manganese . . . . . . . . . mg. 2.171 2.475 1.672 9.848 VITAMINS: Ascorbicacid. . . . . . . . mg. . 0.0 0.0 0.0 0.0 Thiamin. . . . . . .. .. mg. . 0.030 0.034 0.023 0.136 Riboflavin . . . . . . ... mg. . 0.020 0.023 0.015 0.091 Niacin... ....... mg. 0.305 0.348 0.235 1.383 Pantothenicacid. . . . . . . mg. . VitaminBg . . . . . . .. mg. . Folaein « , 2% 5.0 + v5 mcg VitaminByp . . . . . . .. mcg 0 0 0 0 " RE. 0 0 0 0 Vitamin A . . . . . . . LL Ww. 0 0 0 0 LIPIDS: Fatty acids: Bini, vol sia sua g 28.101 32.035 21.638 127.466 0. 4 5 vw owe wo 8 . 6:0... LL... [A 0.180 0.205 0.139 0.816 8:0... LL. [a 2.220 2.531 1.709 10.070 10:0... LLL. 8 1.764 2.011 1.358 8.002 120. ........ 5 14.058 16.026 10.825 63.767 40... LLL. s . 5.551 6.328 4.274 25.179 180, cuss wu sa 5 2.686 3.062 2.068 12.184 180, ........ 8 1.641 1.871 1.264 7.444 Menu nsat pas, spl: . = £ + 1.348 1.537 1.038 6.115 Mie o wom» wm 5 Ww g 51... g 1.348 1.537 1.038 6.115 {0 g . VE 7 ms fom nw 8 . Polyunsarurgted, sot 5 & 5. 4 0.347 0.396 0.267 1.574 Biss minmas g 0.347 0.396 0.267 1.574 WI vv wv wma 3 184. . 000 943 & = 20:4... & « 2085. «nha woes 8 . MB sams w we g . 26. : i sso g = Cholesterol . . . . . . .. mg. Phytosterols . . . . . . . . mg. 0 ° 0 0 AMING 210s: 0.039 0.044 0.030 0.177 Tryptophan . . . . . . . . . . . . . VAS wx 2 vx wins $ - 0.122 0.139 0.094 0.553 Isoleucine . . . . . . . .. i 0.132 0.150 0.102 0.599 LEONE: » ov soo g 0.249 0.284 0.192 1.129 RYE ov eo iene 2 0.148 0.169 0.114 0.671 Methionine . . . . . . .. g 0.063 0.072 0.049 0.286 Cystine . « ........ 2 0.066 0.075 0.051 0.299 Phenylalanine . . . . . . . 2 0.170 0.194 0.131 0.771 Tyrosine » + vv vu g 0.104 0.119 0.080 0.472 Valine . + v5 vw su woes g 0.203 0.231 0.156 0.921 Arginine. . . . ...... g 0.551 0.628 0.424 2.499 Histidine. . . . . . .... g 0.077 0.088 0.059 0.349 Alanine . . . . ...... g 0.172 0.196 0.132 0.780 Asparticacid . . . . . . . . 8. 0.328 0.374 0.253 1.488 Glutamicacid. . . . . . .. g 0.767 0.874 0.591 3.479 Glycine . . . . . ..... 8 0.159 0.181 0.122 0.721 Proline . . . . ...... 2 0.139 0.158 0.107 0.631 2 ey 0.173 0.197 0.133 0.785 1 Mature kernel. AH-8-12 (1984) NDB No. 12110 NUTS Page 60 Coconut Meat, dried (d d), ved, flaked 9 d! Amount in 100 edible portion Amount in edible portion of Amount in edible portion of Nutrients and units y common measures of food 1 pound of food as purchased Stender Number of Approximate measure and weight Refuse: 0 Mean error samples 7 oz pkg = 199 g lc=74g A B Cc D E F G PROXIMATE: Water. . . . . . . . . . . g 15.61 31.07 11.55 70.82 keal 474 944 351 2,151 Food energy + + = + © © 5 kJ. 1,984 3,948 1,468 8,999 Protein (NX 5.30). . . . . g 3.28 6.52 2.42 14,86 Total lipid (fat) . . . . . . . g . 32.15 63.98 23.79 145.83 Carbohydrate, total . . . . . g . 47.59 94,70 35,22 215.87 FIDE, & vw v 5 wi ¢ 3 wow g . 2.09 4,17 1.55 9.49 Ash... . .. ..... g 1.37 2,13 1.02 6.23 MINERALS: Calcium . . . . . ... mg. 14 28 10 63 WON 4 wis a mE 8m 8 § % mg. 1.80 3,58 1.33 8.16 Magnesium , . . . . . . . mg. 48 96 36 219 Phosphorus . . . . . . . . mg. 100 200 74 455 Potassium . . . . . . . . . mg. 316 629 234 1,435 Sodium. « vive x win 0 bow mg. 256 509 189 1,160 Zinc... o.oo mg. 1.75 3.48 1.30 7.94 COPPER w. « win + mio x ww mg. 0.301 0.599 0.223 1.365 Manganese . . . . . . . . . mg. 2.388 4.752 1.767 10.832 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. 0.030 0.060 0.022 0.136 Riboflavin . . . . . . . . . mg. 0.020 0.040 0.015 0.091 Niacin. . . . . . . . .. mg. 0.300 0.597 0.222 1.361 Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. FOB « 5 2 3 w 2 = © = » mcg VitaminByy . . . . . . . mcg 0 0 0 0 ead RE. 0 0 0 0 Vitamin A =... «oo. wv. 0 0 0 0 LIPIDS: Fatty acids: Saturated, total . . . . . . 8 28.509 56.733 21.097 129.317 8:0. . wv vom ov g 60. . ....... 8 0.183 0.364 0.135 0.830 80... . 8 2.252 4,481 1.666 10.215 10:0... ...... 8 1.790 3.562 1.325 8.119 1220... . 8 14.263 28.383 10.555 64.697 14:0... 8 5.631 11.206 4,167 25.542 160... ...... 8 2.725 5.423 2.017 12.361 180... ...... 8 1.665 3.313 1,232 7.552 Metoupsatinied, al. RE | 1.368 2.722 1.012 6.205 Bs 0 v0 ow 4 8 Wi £ 81... 8 1.368 2.722 1.012 6.205 2001. mw 2 sim 2 ww # g Rhus nm ovm + £ Polyunsaturated, total . . . g& 0.352 0.700 0.260 1.597 182. 0... 8 0.352 0.700 0.260 1.597 WB. vv vv amr, g 184. . . . . g 204. . . 000% 5 £ 2005. : wos somos Z 2885. : sow os wow wou 8 226. : vv vw es g ~ Cholesterol. . . . . . . . mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: , Tryptophan . . . . . . . . g 0.038 0.076 0.028 0.172 Threonine . . . . . . . . . 2 0.119 0.237 0.088 0.540 Isoleucine . . . . . . . . . g 0.129 0.257 0.095 0.585 Leucine . . wv «vv vs woe 8 0.243 0.484 0.180 1,102 Lysine . . . . . ..... 8 0.145 0.289 0.107 0.658 Methionine . . . . . . . . 8 0.061 0.121 0.045 0.277 Cystine . . . . . ..... 8 0.065 0.129 0.048 0.295 Phenylalanine . . . . . . . g 0.166 0.330 0.123 0.753 Tyrosine . . . . . . . . . 8 0.101 0.201 0.075 0.458 Valine . « «von vow 8 0.198 0.394 0.147 0.898 Arginine. . . . . . . . . g 0.538 1.071 0.398 2.440 Histidine. . . . . . . . . . 8 0.075 0.149 0.056 0.340 Alanine . . . . . . . . .. 8 0.167 0.332 0.124 0.758 Asparticacid . . . . . . . . 8 0.320 0.637 0.237 1.452 Glutamicacid. . . . . . . . 8 0.749 1.491 0.554 3.397 GlYCING os 5 5» 5 0 + 8 0.155 0.308 0.115 0.703 Proline . «+ wn vw vn 8 0.135 0.269 0.100 0.612 Serine . .. viv s 0.169 0.336 0.125 0.767 ! Mature kernel. AH-8-12 (1984) NDB No. 12109 NUTS Coconut Meat, dried (desiccated), sweetened, shredded" Page 61 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 Number of Approximate measure and weight Refuse: 0 Standard c shred Mosn error smples 7 oz pkg = 199 g type = 93 g2 A B Cc D E F G PROXIMATE: Water . . . . . ...... g 12.55 24.97 11.67 56,92 kcal 501 997 466 2,273 Food ehrgy =< + == = wom « kJ. 2,096 4,172 1,950 9,509 Protein (NX 5.30). . . . . gz . 2.88 5.73 2.68 13.07 Total lipid (fat) . . . . . . . g 35.49 70.62 33.00 160.97 Carbohydrate, total . . . . . g 47.67 94.85 44,33 216.21 Fiber . . . . . .. .... g . 2.18 4,33 2.02 9.87 Ash... LLL. 8g . 1.42 2.82 1.32 6.44 MINERALS: Calcium . . . . . . mg. 15 30 14 68 Won w v3 @ 53 m+ 8&3 mg. 1.92 3.81 1.78 8.69 Magnesium | | mg. 50 100 47 228 Phosphorus . . . . . . . . mg. 107 213 99 485 Potassium . . . . . . . .. mg. 337 670 313 1,527 Sodium . . . . . . .... mg. 262 522 244 1,190 Zinc... mg. 1.82 3.61 1.69 8.23 Copper . . . . . . . ... mg. 0.313 0.623 0.291 1.420 Manganese . . . . . . . . . mg. 2.475 4,925 2.302 11.227 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.7 1.3 0.6 3.0 Thiamin. . . . . . . ... mg. 0.031 0.062 0.029 0.141 Riboflavin . . . . . . . . . mg. 0.020 0.040 0.019 0.091 Mize! & wows wa 5 wom g mg. 0.474 0.943 0.441 2.150 Pantothenic acid. . . . . . . mg. . VitaminBg . . . . . . .. mg. . Folacin . . . . . . . . .. meg . VitaminByp . . . . . . . mcg 0 0 0 0 avi RE. 0 0 0 0 Vitamin A . . . . . . . . w. 0 0 0 0 LIPIDS: Fatty acids: Saturated, total . . . . . . g 31.468 62.621 29.265 142.739 40... ...... g 6:0... ...... & 0.202 0.402 0.188 0.916 80... ....... 8 2.486 4.947 2.312 11.276 10:0... g 1.976 3.932 1.838 8.963 120... ...... g 15.743 31.329 14.641 71.410 14:0... £ 6.216 12.370 5.781 28.196 160... ...... 8 3.008 5.986 2.797 13.644 18:0... ...... g 1.838 3.658 1.709 8.337 Monounsaturated, total. . . g 1.510 3.005 1.404 6.849 18:0. 2 os sie 8 a £ Ba. ooo g 1.510 3.005 1.404 6.849 Wl. . ns oem g 2:1... LL... g Polyunsaturated, total . . . g 0.388 0.772 0.361 1.760 182, gz. 0.388 0.772 0.361 1.760 18:3. 2 0: 5.055 Z 184, « ys mw vv ® g = v.11 SN g . F058. mn sow g . 28, ee g . 635: 5s oem soa g Cholesterol . . . . . . .. mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g 0.034 0.068 0.032 0.154 Threonine . . . . . . . . . g 0.105 0.209 0.098 0.476 Isoleucine . . . . . . . .. 8 0.113 0.225 0.105 0,513 Leucine. . . . . . . ... 8 0.214 0.426 0.199 0.971 Lysine . . + «3 a4 3 ai 8 0.127 0.253 0.118 0.576 Methionine . . . . . . . . g 0.054 0.107 0.050 0.245 Cystine , , «vs ww 5s ou 8 0.057 0.113 0.053 0.259 Phenylalanine . . . . . . . 8 0.146 0.291 0.136 0.662 Tyrosine . . . . . . . .. 8 0.089 0.177 0.083 0.404 valine, .: vcs eas ons g 0.175 0.348 0.163 0.794 Arginine. . . . . . . ... 8 0.473 0.941 0.440 2.146 Histidine, . , « « vo » = g 0.066 0.131 0.061 0.299 Aanine . . . ....... g 0.147 0.293 0.137 0.667 Asparticacid . . . . . . . . 8 0.282 0.561 0.262 1.279 Glutamicacid. . . . . . . . g 0.659 1.311 0.613 2.989 Glycine . . . . . . .... 8 0.137 0.273 0.127 0.621 Proline = + os « + ww & 58 g 0.119 0.237 0.111 0.540 Serine wo .ouowov we vow % 8 0.149 0.297 0.139 0.676 1 Mature kernel. 2 1 cup cookie coconut = 113 g. AH-8-12 (1984) NDB No. 12179 NUTS Coconut Meat, dried (desiccated), toasted” Page 62 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 Standard Number of Refuse: 0 Mean error samples loz =28.4g A B Cc D E F G PROXIMATE: Watery oc « » we ov 2 wm wu g 1.00 0.28 4.54 kcal 592 168 2,688 Food energy - - - - - - * x 2,479 704 11,245 Protein (NX 5.30). . . . . g 5.30 1.51 24.04 Total lipid (fat) . . . . . . . g 47.00 13.35 213.19 Carbohydrate, total . . . . . g 44.40 12.61 201.40 Fiber, a s « w + « w % » w g . 2.40 0.68 10.89 Ash . . . . 8 2.30 0.65 10.43 MINERALS: Calcium. . . . . . . Lo. mg. 27 8 122 HOB vv won s wok § 0 3 mg. 3.39 0.96 15.38 Magnesium . . . . . . . . mg. 92 26 419 Phosphorus . . . . . . . . mg. 211 60 957 PORISSIUM & » ow + = w « + mg. 554 157 2,513 Sodium . . Lo... o.oo... mg 37 11 168 ZING + 5 ti 9 9m v3 ea mg. 2.05 0.58 9.32 Copper . . . o.oo o.oo. mg. 0.812 0.231 3.683 Manganese . . . . . . . . . mg. 2.801 0.795 12.705 VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin, . . « « « » + + mg. Riboflavin . . . . . . . . . mg. Niacin: « « ww nn mon 5 mv mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. FOlagin « : u « 3 wi % § 5 © mcg VitaminByg . . . . . . mcg 0 0 0 Vitamin A. - - - eo. ee Re LIPIDS: Fatty acids: Segue uous) EE 8 41.678 11.837 189.051 Ms 5 + wow vow 8 60... ...... 8 0.267 0.076 1.211 80... ...... 8 3.293 0.935 14.937 10:0... LL. 8 2.616 0.743 11.866 120; sums nis 8 20.851 5.922 94.580 WMO, vv we g 8.233 2.338 37.345 160. ........ 8 3.984 1.131 18.071 Bil. vovow vas 8 2.434 0.691 11.041 Monounsaturated, total. . . §g 1.999 0.568 9.067 6X. « oc 2 0 8 8B g BA. cuiemsen 2 1.999 0.568 9.067 20:0. oo os om kono 8 WV: wx a gw & 5 ow £ Polyunsaturated, total . . . §g 0.514 0.146 2.332 Blew vn wvs wn 8 0.514 0.146 2.332 183. . 0... 8 184. . os von. g 208, «+ 4 mov x WA 8 2005. « « vm sows oe £ 225. cc pois mw £ 226. vv ow 8 Cholesterol . . . . . . . . mg. 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g 0.062 0.018 0.281 Threonine . . « « « «ww + » g 0.193 0.055 0.875 Isoleucine . . . . . . . . . g 0.208 0.059 0.943 LOuEIng, & 4 wv 4 wo» uw 8 0.393 0.112 1.783 Lysine . . . o.oo... g 0.234 0.066 1.061 Methionine. . . . . . . . g 0.099 0.028 0.449 Cystine . . . . . . .. .. 8 0.105 0.030 0.476 Phenylalanine . . . . . . . 3 0.269 0.076 1.220 TYOSINE . «+ nosh we 8 0.164 0.047 0.744 MADE « io vonoow om g 0.321 0.091 1.456 Arginine... . . Lo... g 0.870 0.247 3.946 Histidine. . . . . . . . . . g 0.122 0.035 0.553 Alanine . . . . . LL... 8 0.271 0.077 1.229 Asparticacid . . . . . . . . g 0.518 0.147 2.350 Glutamicacid. . . . . . . . g 1.212 0.344 5.498 Glycine . . . . . . . ... 8 0.251 0.071 1.139 Proline . . . . . . .... g 0.219 0.062 0.993 Serine . . . . . ....". 8 0.274 0.078 1.243 1 Mature kernel. AH-8-12 (1984) NDB No. 12114 NUTS Coconut Cream, raw Liquid expressed from grated coconut meat. Page 63 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 Standard Number of "ror umpkE ) tbsp = 15 g lc=240g A B Cc D E F G PROXIMATE: Water v « won s 5. 5 wm g 53.90 1 8.09 129.36 244,49 keal 330 49 792 1,496 Food energy - - - - - - - - x 1,380 207 3,313 6,261 Protein (NX 5.30). . . . . g . 3.63 1 0.54 8.70 16.44 Total lipid (fat) . . . . . . . 8g . 34,68 1 5.20 83.23 157,31 Carbohydrate, total . . . . . g . 6.65 1.00 15.95 30.14 Fiber. . « o + «v5 5 + » 8 . AN oooh omens mow 8g . 1,15 1 0.17 2.76 5.22 MINERALS: Calcium. . . . . .. ... mg. 11 1 2 26 49 fron... ........ mg. 2.28 1 0.34 5.47 10.34 Magnesium mg. Phosphorus . . . . . . . . mg. 122 1 18 293 554 Potassium . . . . . . . . . mg. 325 49 781 1,476 Sodium + vw « 4 wos sw ss mg. 4 1 10 18 UNG « « wiv sw v5 5 +» mg. 0.96 0.14 2.30 4.34 Copper « « « sz wu 3 mw mg. 0.378 0.057 0.907 1.715 Manganese . . . . . .. .. mg. 1,304 0.196 3.130 5.915 VITAMINS: Ascorbicacid. . . . . . . . mg. 2.8 1 0.4 6.7 12.7 Thiamin. . . . . .. ... mg. 0.030 1 0.005% 0.072 0.136 Riboflavin . . . . . . . . . mg. 0.000 1 0.000 0.000 0.000 Nigein «+ ov vows 5 a vs mg. 0.890 1 0.134 2.136 4,037 Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. Folacin . . vv ow wv 4 wu meg VitaminBia « « «vv 4 wn mcg 0 0 0 0 —_— RE. 0 1 0 0 0 Vimin A «eee 1. 0 1 0 0 0 LIPIDS: Fatty acids: Saturated, total. . . . . . 8 30.753 4,613 73.807 139.496 80. « vw v5 ws 8 6:0. ........ 8 0.197 0.030 0.473 0.894 80. ........ 8 2.430 0.365 5.832 11.022 10:0... ...... 8 1.931 0.290 4.634 8.759 120... ...... 8 15,385 2.308 36.924 69.786 140. ........ 8 6.075 0.911 14,580 27.556 160. . ....... 8 2.940 0.441 7.056 13.336 180... .... g 1.796 0.269 4,310 8.147 Monounsaturated, total. . . g 1.475 0.221 3.540 6.691 161... 0... 8 81... 8 1.475 0.221 3.540 6.691 200. . «vw on wv 5 8 Vs vn kana 8 Polyunsaturated, total . . . g 0.379 0.057 0.910 1.719 82... 8 0.379 0.057 0.910 1.719 18:3... LL. g . 18:4... . «vs won = 8 . 208. 00 «vn 5 wis g . 28.5 5 5m ww g . 228... + vw os wow oa g . 226... ...... g Cholesterol . . . . . . . . mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g . 0.042 0.006 0.101 0.191 Threonine . . . . . . . . . 8g 0.132 0.020 0.317 0.599 Isoleucine . . . . . . . .. 8 0.142 0.021 0.341 0.644 Leucine: , . . . . . . . .. 8 0.269 0.040 0.646 1.220 Lysine . . . ....... 8 0.160 0.024 0.384 0.726 Methionine . . . . . . . . 8 0.068 0.010 0.163 0.308 CYsting + . wv s x £ % © g 0.072 0.011 0.173 0.327 Phenylalanine . . . . . . . g 0.184 0.028 0.442 0.83% Tyrosine . ov « ww 3 5a 8 0.112 0.017 0.269 0.508 Valine . . . ....... 8 0.220 0.033 0.528 0.998 Arginine. . . . . . . 8 0.595 0.089 1.428 2.699 Histidine. . . . . . . . . . 8 . 0.083 0.012 0.199 0,376 Alanine . . . . . ... 8 0.185 0.028 0.444 0.839 Asparticacid . . . . . . . . 8 0.354 0.053 0.850 1.606 Glutamicacid. . . . . . , . 8 . 0.829 0.124 1.990 3.760 Glycine . . . . . ..... g 0.172 0.026 0.413 0.780 Proline . . . . ...... 8 0.150 0.023 0.360 0.680 Serine . . . ......- 8 0.187 0.028 0.449 0.848 AH-8-12 (1984) NDB No. 12115 NUTS Page 64 Coconut Cream, canned’ Liquid expressed from grated coconut meat. i . i Amount in edible portion of Amount in edible portion of Nutrients and units Amount in 100 grate, aiibla common measures of food 1 pound of food as purchased $ Numer of Approximate measure and weight Refuse: 0 Mean error samples 1 tbsp=19g 1lc=2%g A B Cc D E F G PROXIMATE: Water . . . . . g 71.20 13.53 210.74 322.94 kéal 192 36 568 871 Food energy - - - « «= + - - kJ. 802 152 2374 3638 Protein (NX 5.30). . . . . g 2.69 1 0.51 7.97 12.21 Total lipid (fat) . . . . . . . 2 17.72 1 3.37 52.45 80.38 Carbohydrate, total . . . . . g 8.35 1.59 24.72 37.89 Fiber . . . . . . . . ... g . Ash... . g 0.04 1 0.01 0.12 0.18 MINERALS: Calcium . . LL... mg. 1 1 0 4 6 WOR wis s wiv # wie & # i mg. 0.51 1 0.10 1.50 2.30 Magnesium . . . . . . . . mg. Phosphorus. . . . . . . . mg. 22 1 4 66 101 Potassium . . . . . . . . . mg. 101 1 19 299 458 Sodium . . . . . . . . .. mg. 50 1 10 149 229 206 0s + 4 0 nsw ow BR mg. 0.60 0.11 1.77 2.71 Copper . . . . . «+o... mg. 0.236 0.045 0.699 1.070 Manganese . . . . . . . . . mg. 0.815 0.155 2.412 3.697 VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . . . . . . . .. mg. 0.022 1 0.004 0.065 0.100 Riboflavin . . . . . . . .. mg. 0.040 1 0.008 0.118 0.181 Niacin. . . . . . . . .. mg. 0.038 1 0.007 0.112 0.172 Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. Folagin' + . . + « + « « « » mcg VitaminByy . . . . . . . mcg 0 0 0 0 . . RE. Vitamin A . . +... « . .. oe LIPIDS: Fatty acids: Saturated, total . . . . . . g 15.713 2.985 46.510 71.274 40... ...... 8 60. . ....... g 0.101 0.019 0.299 0.458 80. . ....... 8g 1.241 0.236 3.673 5.629 10:0... LL 8 0.986 0.187 2.919 4.472 120... oo... 8 7.861 1.494 23.269 35.657 14:0... ...... 8 3.104 0.590 9.188 14.080 16:0... . ..... 8 1.502 0.285 4.446 6.813 18:0... 8 0.918 0.174 2.717 4.164 Monounsaturated, total. . . g . 0.754 0.143 2.232 3.420 16:1, wv «5 wa wn g Bl. [a 0.754 0.143 2.232 3.420 1 [NE g . 2:1. 0... g . Polyunsaturated, total . . . g . 0.194 0.037 0.574 0.880 18:2... sg 0.194 0.037 0.574 0.880 BB sv was ww 3 g 18:8. . «woos wow a g 20:4, . i 00h ow ows g 20:5. «5 wok howe g 22:8. capa g 26. . v0 isd g Cholesterol . . . . . . . . mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g 0.031 0.006 0.092 0.141 Threonine . . . . . . . . . g . 0.098 0.019 0.290 0.445 Isoleucine . . . . . . . .. g 0.106 0.020 0.314 0.481 Leucine . . . . . . . . .. g 0.200 0.038 0.592 0.907 LYSINE . 5 wv 3 ww & o & g 0.119 0.023 0.352 0.540 Methionine . . . . . . . . g 0.050 0.010 0.148 0.227 Cystine . . . . . . .... g 0.053 0.010 0.157 0.240 Phenylalanine . . . . . . . g 0.137 0.026 0.406 0.621 Tyrosine . x : vw 5 8 ow oa 8 0.083 0.016 0.246 0.376 Valine : ov ov ww kos os g 0.163 0.031 0.482 0.739 AGING, «ic «wns es z 0.442 0.084 1.308 2.005 Histidine. . . . . . . . . . g 0.062 0.012 0.184 0.281 Alanine . . . . . . . . . . g 0.138 0.026 0.408 0.626 Asparticacid . . . . . . . . 8 0.263 0.050 0.778 1.193 Glutamicacid. . . . . . . . 8 0.616 0.117 1.823 2.794 Glyeing « « + + vw + 3 iw g 0.128 0.024 0.379 0.581 Proline . « « + v +» x vv» 8 0.111 0.021 0.329 0.503 Serine... vv. 8 0.139 0.026 0.411 0.631 1 Sweetened. AH-8-12 (1984) NDB No. 12116 NUTS Coconut Milk, raw Liquid expressed from mixture of grated coconut meat and water. Page 65 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 Me. Standard Number of on arfor Bmples tbsp = 15 g 1c=260g A B Cc D E F G PROXIMATE: Water. . . . . . ..... g. 67.62 3.495 3 10.14 162.29 306.72 kcal 230 35 552 1,043 Food energy - - «+ - - - - x. 962 144 2,310 4,365 Protein (NX 5.30). . . . . g . 2.29 0.429 2 0.34 5.50 10.39 Total lipid (fat) . . . . . . . g 23.84 1.040 2 3.58 57.22 108.14 Carbohydrate, total . , . . . 8g . 5.54 0.83 13.28 25.11 Fiber. . . . . ...... g Ash... .. ...... g . 0.72 0.315 2 0.11 1.72 3.24 MINERALS: Calcium. . . . ...... mg. 16 1 2 39 74 MOD & 7 50 45 v2 on mg. 1.64 1 0.25 3.94 7.44 Magnesium mg. 37 1 6 89 168 Phosphorus . . . . . . . . mg. 100 1 15 240 454 Potassium . . . . . . ... mg. 263 39 630 1191 Sodium v + von yo me sow mg 15 1 2 37 70 Zinc... LL... mg. 0.67 0.10 1.61 3.05 Copper . . . . o.oo... . mg. 0.266 0.040 0.638 1.207 Manganese . . . . . . . . . mg. 0.916 0.137 2.198 4.155 VITAMINS Ascorbicacid . . . . . . . . mg 2.8 1 0.4 6.7 12.7 Thiamin. . . . . . . . .. mg 0.026 1 0.004 0.062 0.118 Riboflavin . . . . . . . . . mg 0.000 1 0.000 0.000 0.000 Niaein © . v6 ¢3 45 oi mg 0.760 1 0.114 1.824 3.447 Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . .. mg. Folacin . . . . . . . . .. meg VitaminByp . . . . . . .. mcg 0 0 0 0 AAR RE. 0 1 0 0 0 VIRMING;» = «+ 2 wun v. 0 1 0 0 0 LIPIDS: Fatty acids: Saturated, total . . . . . . g 21.140 3.171 50.736 95.891 40... ...... g 60. ........ g 0.136 0.020 0.326 0.617 BOu vv 5 2 54 ¥ in g 1.670 0.251 4.008 7.575 10:0. . ....... 8 1.327 0.199 3.185 6.019 120... ...... 8 10.576 1.586 25.382 47.973 140. ........ 8 4.176 0.626 10.022 18.942 160. . ....... 8 2.021 0.303 4.850 9.167 180... ...... g 1.234 0.185 2.962 5.597 Monounsaturated, total. . . g 1.014 0.152 2.434 4.600 16:3 o 5 wv a « & 8 18,1. ........ 8 1.014 0.152 2.434 4.600 201. . 2 ws 02 g 20. hime g Polyunsaturated, total . . . g 0.261 0.039 0.626 1.184 182... 2 0.261 0.039 0.626 1.184 4 8 184 « + vs 3m 2 & g 204. , . 55:5 4 8g 205. 2 = somos g 225. 0 « woos mows g 226... . ..... g Cholesterol . . . . . . . . mg. 0 0 0 0 Phytosterols . . . . . . . . mg. 1 0 2 5 AMINO ACIDS: Tryptophan . . . . . . . . Z 0.027 0.004 0.065 0.122 Threonine . . . . . . . . . 8 0.083 0.012 0.199 0.376 Isoleucine . . . . . . . .. g 0.090 0.014 0.216 0.408 Leucine: , . . . . . .. .. g 0.170 0.026 0.408 0.771 Lysine . . . . ...... 8 0.101 0.015 0.242 0.458 Methionine . . . . . . . . g 0.043 0.006 0.103 0.195 Cystine ¢ ww ¢ wo 2 5 3 8 0.045 0.007 0.108 0.204 Phenylalanine . . . . . . . 8 0.116 0.017 0.278 0.526 TYIOSINE ov «wo 5 now g 0.071 0.011 0.170 0.322 Valine . ov vc vu hom 8 0.139 0.021 0.334 0.631 Arginine. . . . . . . . .. g 0.376 0.056 0.902 1.706 Histidine. . . . . . . . .. 8 0.053 0.008 0.127 0.240 Alanine . . . . . . .. .. g 0.117 0.018 0.281 0.531 Asparticacid . . . . . . . . 8 0.224 0.034 0.538 1.016 Glutamicacid. . . . . . . . 8 0.524 0.079 1.258 2.3717 Glycine . . . . . ..... 8 0.108 0.016 0.259 0.490 Proline . . . ovine 8 0.095 0.014 0.228 0.431 Serine . . .. 8 0.118 0.018 0.283 0,535 AH-8-12 (1984) NDB No. 12117 NUTS Coconut Milk, canned Liquid expressed from mixture of grated coconut meat and water. Page 66 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 — Standard Number of error - 1 tbsp = 15g 1c=226g A B Cc D E F G PR 2 Ra 7 72.88 8.667 3 10.93 164.70 330.57 keal 197 30 445 893 Food energy = «= «= + + + °° ky 824 124 1,862 3,738 Protein (N X 5.30). . . .. g 2.02 0.785 3 0.30 4.56 9.15 Total lipid (fat) . . . . . . . g 21.33 8.350 3 3.20 48.21 96.75 Carbohydrate, total . . . . . g 2.81 0.42 6.34 12.72 Fiber. . . . . .. .... g Ash ov oe Zz. 0.97 1 0.15 2.19 4.40 MINERALS: Calcium. . . . . . +. mg. 18 1 3 40 80 WOM » «vo vo ee ees mg. 3.30 1 0.50 7.46 14.97 Magnesium . . . . . . . . mg. 46 1 7 104 209 Phosphorus . . . . . . . . mg. 96 1 14 217 435 Potassium . . . . . . . . . mg. 220 33 497 997 Sodium . . . . ov... mg. 13 2 29 58 LE «vv toms ad § mg. 0.56 0.08 1.27 2.55 Copper . . . oo. 0... mg. 0.223 0.033 0.504 1.012 Manganese . . . . . . . . . mg. 0.768 0.115 1.736 3.484 VITAMINS: Ascorbicacid . . . . . . . . mg. 1.0 1 0.2 2.3 4.5 Thiamin. . « « + + « «ov mg. Riboflavin . . . . . . . . . mg. Niagink® . . . . + ov +s mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. Folaciv « 5 ow + » = w + wie mcg VitaminBqp . . . . LL. mcg 0 0 0 0 Vitamin A . «oo. i LIPIDS: Fatty acids: Saturated, total. . . . . . g 18.915 2.837 42.748 85.798 40... .. .... £ 6:0. . .. ..... 8 0.121 0.018 0.273 0.549 BO. ss sum Ea g 1.494 0.224 3.376 6.7717 100. + mio 5 pow 2» g 1.187 0.178 2.683 5.384 120: + oo 2 + vw « 5 » 8 9.463 1.419 21.386 42.924 140... g 3.736 0.560 8.443 16.946 18:0. « wv «mvs g 1.808 0.271 4,086 8.201 180. . . ...... g 1.104 0.166 2.495 5.008 Monounsaturated, total. . . g 0.907 0.136 2.050 4.114 YBN: ov 3 wi T 5% 3 F'4 BY: vss muz aw g 0.907 0.136 2.050 4.114 2001, wos os oe g BA wow won ow ow g Polyunsaturated, total . . . g 0.233 0.035 0.527 1.057 18:2... g 0.233 0.035 0.527 1.057 18:3. vv mw v5 5» g 18d. zo vv owes g 04. . «oo ivow ors £ 2005: «2 vox sow oes g 228. i i vv now g vo RE g Cholesterol. . . . . . . . mg 0 0 0 0 Phytosterols . . . . . . . . mg AMINO ACIDS: Tryptophan . . . . . . . . g 0.024 0.004 0.054 0.109 Threonine . . . . « + . + . g 0.074 0.011 0.167 0.336 Isoleucine . . . . . . . . . g 0.079 0.012 0.179 0.358 LeUGng . . + « + ov vo nn g 0.150 0.023 0.339 0.680 Lysine . . . «ooo... g 0.089 0.013 0.201 0.404 Methionine . . . . . . . . g 0.038 0.006 0.086 0.172 CRT sn enw em 2 0.040 0.006 0.090 0.181 Phenylalanine . . . . . . . g 0.102 0.015 0.231 0.463 Tyrosine... o.oo. oe. g 0.0562 0.009 0.140 0.281 Valine . . «oe. eee g 0.122 0.018 0.276 0.553 Arginine. . . . . . . . . . g 0.331 0.050 0.748 1.501 Histidine. . . +. «» « « « . . g . 0.046 0.007 0.104 0.209 Alanine . . + . oo a... g 0.103 0.015 0.233 0.467 Asparticacid . . . . . . . . g 0.197 0.030 0.445 0.894 Glutamicacid. . . . . . . . 2 0.462 0.069 1.044 2.096 Glycine . . . . . . . . .. g 0.096 0.014 0.217 0.435 Proline . . . . . . . . .. g 0.083 0.012 0.188 0.376 Serine. . . . o.oo..." g 0.104 0.016 0.235 0.472 AH-8-12 (1984) NDB No. 12118 NUTS Page 67 Coconut Milk, frozen Liquid expressed from mixture of grated coconut meat and water. i Amount in edible portion of Amount in edible portion of NFR SRE Avuntin 100 grains, edible portion common measures of food 1 pound of food as purchased oun s Number of Approximate measure and weight Refuse: 0 error umes 1 tbsp = 15g 1c = 240g A B Cc D E F G PROV IMATE: CL z 71.42 1 10.71 171.41 323.96 heal 202 30 486 918 Food energy - = - = «= « kJ. 847 127 2,032 3,841 Protein (NX 5.30). . . . . g 1.61 1 0.24 3.87 7431 Total lipid (fat) . . . . . . . g 20.80 1 3.12 49.92 94.35 Carbohydrate, total . . . . . g . 5.58 0.84 13.39 25.31 Fiber. : wiv 1 wt 5 mi® & 8g Ash . . oo oi 2 0.59 1 0.09 1.42 2.68 MINERALS: Calcium. . . . o.oo... mg. 4 1 1 11 20 Iron . . . ou. mg. 0.81 1 0.12 1.94 3.67 Magnesium . . . . . . . . mg. 32 1 5 77 145 Phosphorus . . . . . . . . mg. 59 1 9 1 42 269 Potassium . . . . . . . . . mg. 232 1 35 556 1051 I mg. 12 1 2 29 55 UNE «3 5c 3 0 £8 ow 8a mg. 0.59 0.09 1.42 2.69 COPPor + wv + wi 4 « % + mg. 0.235 0.035 0.564 1.066 Manganese . . . . . . . . . mg. 0.809 0.121 1.942 3.670 VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin, « v « 2 0 vw « « mg. Riboflavin . . . . . . . . . mg. Niacin. . . . . . . . .. mg. Pantothenicacid. . . . . . . mg. VitaminBg . . . . . . .. mg. Folacin + & os wiv 8 w + 2 mcg VitaminByp . . . . . . . . mcg 0 0 0 0 _ RE. Vitamin A . . . . . . . .. ww. LIPIDS: Fatty acids: Saturated, total . . . . . . g 18.445 2.767 44.268 83.667 B00: ov ¢ vw os ww g 6:0. + 2 50% ows 8 0.118 0.018 0.283 0.535 80... ww g 1.457 0.219 3.497 6.609 10:0... ...... g 1.158 0.174 2.77% 5.253 120... ...... 8 9.228 1.384 22.147 41.858 140. ........ 8 3.643 0.546 8.743 16.525 160. ........ 8 1.763 0.264 4.231 7.997 180. ........ 8g 3.077 0.162 2.585 4.885 Monounsaturated, total. . . g 0.885 0.133 2.124 4.014 1600. a «om ow 8 wr. ........ g 0.885 0.133 2.124 4.014 20:0. LL... g . 7 14 g . Polyunsaturated, total . . . g . 0.228 0.034 0.547 1.034 182. ........ 8 0.228 0.034 0.547 1.034 BB wo ww vs ww & g . 184. . . vu i www 2 204... Lo... g 20:5... LLL... £ . 25. 0 + nor mw d A 286. 5 5 vw or mE 2 Cholesterol . . . . . . . . mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMING ACD: CL Pa 0.019 0.003 0.046 0.086 Threonine . . . . . . . .. 2 0.059 0.009 0.142 0.268 Isoleucine . . . . . . . .. 2 0.063 0.009 0.151 0.286 Leucine Lo. . 8 0.119 0.018 0.286 0.540 Lysine : : : : : Co g 0,071 0.011 0.170 0.322 Methionine . . . . . . . . g 0.030 0.005 0.072 0.136 Cystine . . . . ...... g 0.032 0.005 0.077 0.145 Phenylalanine . . . . . . . g 0.082 0.012 0.197 0.372 Tyrosine . . . . . . . . g 0.050 0.008 0.120 0.227 valine . . . ou... g 0.098 0.015 0.235 0.445 Arginine. . . . . . . . .. g 0.264 0.040 0.634 1.198 Histidine. . . . . . . . .. g . 0.037 0.006 0.089 0.168 Alanine . . . . . . g 0.082 0.012 0.197 0.372 Asparticacid . . . . . . . . 8 0.157 0.024 0.377 0.712 Glutamicacid. . . . . . . . g 0.368 0.055 0.883 1.669 Glycine . . . . . . .... 8 0.076 0.011 0.182 0.345 Proline . . . . . . . ... 8 0.067 0.010 0.161 0.304 Serine . . . . . .... 8 0.083 0.012 0.199 0.376 AH-8-12 (1984) NDB No. 12176 NUTS Coconut Water Liquid from coconuts. Page 68 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 Standard Number of Mean error samples 1 tbsp =15g¢ l1c=240g A B c D E F G PROXIMATE: Waler. . : a + 3 w 6% a © g 94.99 0.270 7 14.25 227.97 430.86 kcal 19 3 46 87 Food energy «= + = + + + - x 80 12 193 365 Protein (NX 5.30). . . . . g . 0.72 0.417 4 0.11 123 3.27 Total lipid (fat) . . . . . . . g 0.20 0.085 6 0.03 0.48 0.90 Carbohydrate, total . . . . . g 3.71 0.56 8.89 16.81 Fiber. . . . . ...... g 0.02 0.000 2 0.00 0.05 0.09 Bh ow ;osowov aE g 0.39 0.082 5 0.06 0.94 1:17 MINERALS: Calum . . wv sows mg. 24 3.347 4 4 58 109 Iron... ........ mg. 0.29 0.094 3 0.04 0.69 1.30 Magnesium . . . . . . . . mg. 25 1 4 60 113 Phosphorus. . . . . . . . mg. 20 4,800 3 3 49 93 Potassium . . . . . . . . . mg. 250 1 38 600 1,134 Sodium . . . . . ..... mg. 105 1 16 252 476 ZC os wows Ess mg. 0.10 0.02 0.25 0.47 COPPOE + 5 iv + « 5 5 5 % » mg. 0.040 1 0.006 0.096 0.181 Manganese . . . . . . . . . mg. VITAMINS: Ascorbicacid . . . . . . . . mg. 2.4 0.879 4 u.4 5.7 10.9 Thiamin. . . . . . . ... mg. 0.030 0.022 5 0.005 0.072 0.136 Riboflavin . . . . . . . .. mg. 0.057 0.044 4 0.009 0.137 0.259 NGI oo sim 5 5 i + a mg. 0.080 0.060 3 0.012 0.192 0.363 Pantothenic acid. . . . . . . mg. 0.043 0.006 0.103 0.195 VitaminBg . . . . . . . . mg. 0.032 0.001 2 0.005 0.077 0.145 Folacin . . . . . . . . .. mcg VitaminByg . . . . . . .. mcg 0 0 0 0 — RE. 0 1 0 0 0 hbsiiiak w. 0 1 0 0 0 LIPIDS: Fatty acids: Saturated, total . . . . . . 8 0.176 0.026 0.422 0.798 40... ...... g 60: : s wr vw sa 8 0.001 0.000 0.002 0.005 BU: «ww sm sa £ 0.014 0.002 0.034 0.064 100. . oc 4 ww sn g 0.011 0.002 0.026 0.050 120... . LL... g 0.088 0.013 0,211 0.399 14:0... ...... 8 0.035 0.005 0.084 0.159 160. . . . ..... g 0.017 0.003 0.041 0.077 180... ...... 8 0.010 0.002 0.024 0.045 Monounsaturated, total. . . g 0.008 0.001 0.019 0.036 V6: Vs 5 wo v3 mw 5 ® g 81... 8 0.008 0.001 0.019 0.036 0. iw shew ow £ RV, hie g Polyunsaturated, total . . . g 0.002 0.000 0.005 0.009 182... 8 0.002 0.000 0.005 0.009 183: : 5 is % #5» g 184, . iv sa. 8 ¢ 4 8 204. . 655655 8 0:05, vw sv 3 4 5 3 3 2:5... z - 226... . . . ... & + Cholesterol . . . . . . . . mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g 0.008 0.001 0.019 0.036 Threonine . . . . . . . . . g 0.026 0.004 0.062 0.118 Isoleucine . . . . . . . . . g 0.028 0.004 0.067 0.127 Leucine: . . . . . . . ... 8 0.053 0.008 0.127 0.240 Lysine . . . . . ..... g 0.032 0.005 0.077 0.145 Methionine . . . . . . . . 2 0.013 0.002 0.031 0.059 Cystine ; wv » wo 5 5 3 + 8 0.014 0.002 0.034 0.064 Phenylalanine . . . . . . . 8 0.037 0.006 0.089 0.168 Tyrosine . . . . . . . .. 8 0.022 0.003 0.053 0.100 Valine... . LL... 8 0.044 0.007 0.106 0.200 Arginine. . . . . . . . . . 8 0.118 0.018 0.283 0.535 Histidine. . . . . . . . .. g 0.017 0.003 0.041 0.077 Alanine . . ........ 8 0.037 0.006 0.089 0.168 Asparticacid . . . . . . . . 8 0.070 0.011 0.168 0.318 Glutamicacid. . . . . . . . 8 0.165 0.025 0.396 0.748 Glycine . « + + vw 5 4 ow + + 2 0.034 0.005 0.082 0.154 Proline . . . . ...... 8 0.030 0.005 0.072 0.136 Serine . . . ......o g 0.037 0.006 0.089 0.168 AH-8-12 (1984) NDB No. 12119 NUTS Filberts or Hazelnuts, dried, unblanched Corylus spp. Page 69 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 Mean Sunderd Number of eared Refuse: Shells 54% loz=28.49g kernels = 115 g* A B Cc D E F G PROXIMATE: Water . « wo «ow won ow soa g . 5.42 0.278 22 1.54 6.23 11.30 F C kcal 632 179 727 1,318 Codenergy, © + £ tw kJ. 2,643 751 3,040 5,514 Protein (NX 5.30). . . . . 8 13.04 0.931 25 3.70 14.99 27.20 Total lipid (fat) . . . . . . . g 62.64 0.544 21 17.79 72.03 130.66 Carbohydrate, total . . . . . g 15.30 4,35 17.60 31.92 Fiber, ; ww # wu + mw 3 g . 3.80 0.625 3 1.08 4,37 7.93 AH ook hws ww ka 8 - 3.61 0.436 24 1.02 4.15 1.52 MINERALS: Calcium. . . . . . .... mg. 188 9.983 29 53 216 391 Iron... ........ mg. 3.27 0.085 59 0.93 3.76 6.82 Magnesium . . . . . . mg. 285 13.578 28 81 328 595 Phosphorus. . . . . . . . mg. 312 6.212 6 89 359 650 Potassium . . . . . . . .. mg. 445 20.843 28 126 512 929 Sodium + x +» 5 5 3 5a 8B mg. 3 1 3 6 AC & 4s 4% 2 ww os mg. 2.40 0.141 30 0.68 2.76 5.01 COPPOr « » + » = + » w & & mg. 1.509 0.058 29 0.429 1.735 3.148 Manganese . . . . . . . . . mg. 2.016 0.453 28 0.573 2.318 4,205 VITAMINS: ? Ascorbicacid. . . . . . . . mg. 1.0 1 0.3 1,2 2.1 Thiamin. . . . . . . ... mg. 0.500 0.100 2 0.142 0.575 1.043 Riboflavin . . . . . . . . . mg. 0.110 0.050 2 0.031 0.127 0.229 NBER oo a5 880 5 5 a mg. 1,135 0.165 2 0,322 1.305 2.368 Pantothenic acid. . . . . . . mg. 1.148 0.326 1.320 2.395 ViaminBg « . . os me sos mg. 0.612 0.174 0.704 1.277 Folaciy «i. » wit 3 wo 5 5 » mcg 71.8 9.063 5 20.4 82.6 149.9 VitaminByp . . . . . LL. meg 0 0 0 0 — RE. 7 2 8 14 Vitamin A... . . . .. ay 67 19 17 139 LIPIDS: Fatty acids: Saturated, total. . . . . . g 4.604 1.308 5.295 9.604 80. . vv «nov ox on g « 6:0... ...... g . 80. ........ g 10:0. . . ...... g 120; : ow s 5 5 #5 & g 14:0... ...... 8 0.117 6 0.033 0.13% 0.244 16:0... . ..... 8 3.117 36 0.885 3.585 6.502 180... ...... 8 1.273 36 0.362 1.464 2,655 Monounsaturated, total g 49.088 13.941 56.451 102.398 161. ........ 8 0.210 17 0.060 0.242 0.438 181... g 48.632 37 13.811 85,927 101.446 20:0... LLL 8 0.098 5 0.028 0,113 0.204 MV. hws ows EW 8g Polyunsaturated, total . . . §g 6.003 1.705 6.903 12.522 2. g 5.833 37 1.657 6.708 12.168 J g 0.152 9 0.043 0.175 0.317 184. . . 8 . 20:4... LL... 8 . 2008; vv wow ow 2 5, wiv «ow ov ow ome g 286, ov 5 wo vow ow os g . Cholesterol . . . . . . .. mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g . 0.216 3 0.061 0.248 0.451 Threonine . . . . . . . . . g » 0.448 2 0,127 0.515 0,935 1S0leUEINg + i» + «wv wwe g 0.568 2 0.161 0.653 1. 18% Leucine. . . . . . . ... g 1.100 2 0.312 1.265 2.295 Lysine . . . . . . .... 8 0.399 2 0,113 0.459 0.832 Methionine . . . . . . . . g 0.162 2 0.046 0.186 0.338 Cystine . . . . . . . ... g 0.229 2 0.065 0.263 0.478 Phenylalanine . . . . . . . g 0.686 2 0.195 0.789 1.431 Tyrosine... : wi 4% mos 8 0.453 2 0.129 0.521 0.945 Valine : 5v 5 vob wows 8 0.662 2 0.188 0.761 1.381 AIGINIDE. . io «wows mw 8 2.155 2 0.612 2.478 4,495 Histidine, «« + « ¢ « 5 + 8 . 0.327 2 0.093 0.376 0.682 Maine . . « . « « « « « « 8 0.708 2 0.201 0.814 1.477 Asparticacid . . . . . . . . 8 1.604 2 0.456 1.845 3.346 Glutamicacid. . . . . . . . 8 3.537 2 1.005 4,068 7.378 Glycine . . . . . . .. .. g 0.704 2 0.200 0.810 1.469 Proline . . . : « «55 + g 0.509 2 0.145 0.585 1.062 SOHNE . + «2 woe soe xT 8 0.669 2 0.190 0.769 1.396 1 1 cup whole nuts = 135 g; 1 cup ground nuts = 75 g. 2 Alpha-tocopherol = 23.92 g per 100 g. AH-8-12 (1984) NDB No. 12120 NUTS Page 70 Filberts or Hazelnuts, dried, blanched Amount in edible portion of Amount in edible portion of n ible ion Nutrients and units Amount inv 100 grams, edible pore common measures of food 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: 0 Mean vist wmples ) 57 = 28.4 g A B Cc D E F G PROXIMATE: Water. . . . . . . .... g . 1.90 1 0.54 8.62 kcal 672 191 3,050 Food energy «= «= + = + + + * x 2,814 799 12,763 Protein (NX 5.30). . . . . g 12.72 l 3.61 57.70 Total lipid (fat) . . . . . . . g 67.30 1 19.11 305.27 Carbohydrate, total . . . . . g 15.98 4,54 72.49 FIDO: 1c & wo » sw 5 g 1.80 1 0.51 8.16 BY ww yuo oss wow EW g 2.10 1 0.60 9.53 MINERALS: Calcium . . . . LL. mg. 195 85 882 Iron . . . ........ mg. 3.39 0.96 15.39 Magnesium mg. 296 84 1,342 Phosphorus . . . . . . . . mg. 323 92 1,467 Potassium . . . . . . . . . mg. 462 131 2,095 rn mg 3 1 14 Zinc Lo... mg. 2.49 0.71 11.30 Copper . . . . o.oo... mg. 1.565 0.444 7.099 Manganese . . . . . . . . . mg. 2.091 0.594 9.485 VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin, .« v 3.4 3 3 & 3 mg. Riboflavin . . . . . . . .. mg. LT mg. Pantothenic acid. . . . . . . mg. 1.190 0.338 5.398 VitaminBg . . . . . . . . mg. Folacin . . . . . . . . .. mcg VitaminByp . . . . LL... mcg 0 0 0 ri RE. 7 2 31 Vitamin A w. 69 20 314 LIPIDS: Fatty acids: Saturated, total . . . . . . 8 4.947 1.405 22.440 40. ; «wv 05 wos 3 g [14 a I B80. : + v ¢ + wv» g . 10:0... .. .... g 1220... . . .... g . WO. oii bmss £ 0.125 0.036 0.567 160. .0msumis 8 3.349 0.951 15.191 18D, «502 wk 8 £ 1.368 0.389 6.205 Monounsaturated, total. . . g . 52.741 14.978 239.233 olin «wens ures a 8 0.226 0.064 1.025 1810 4 Tee 8 52.252 14.840 237.015 REINER g 0.105 0.030 0.476 BN. Lvs om hs g Polyunsaturated, total . . . g . 6.449 1.832 29.253 BReemesmurs £ 6.267 1.780 28.427 ag lr g 0.163 0.046 0.739 Mw zg 2004. 0... LL. g . 20:5, 4 vse g . 225. : wis WE Em g 226: : 5 5: 0 5 8B 8 . Cholesterol . . . . . . . . mg. 0 J 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g 0.211 0.060 0.957 Threonine . . . . . . . .. g . 0.437 0.124 1.982 Isoleucine . . . . . . . . . g 0.554 0.157 2.513 Leucine. . . . . . . ... 8 1.073 0.305 4.867 Lysine . . . «523 m0 8 0.389 0.110 1.765 Methionine . . . . . . .. 8 0.158 0.045 0.717 Cystine . . . . ...... g 0.223 0.063 1.012 Phenylalanine . . . . . . . 8 0.670 0.190 3.039 Tyrosine . . . . . . . .. 8 0.442 0.126 2.005 7 g 0.646 0.183 2.930 Aging. 2 os ows 8 wy 8 2.102 0.597 9.535 Histidine. . . . . . . ... 8 0.319 0.091 1.447 ANI. 4 oh cam awww 8 0.691 0.196 3.134 Asparticacid . . . . . . . . 8 1.565 0.444 7.099 Glutamicacid. . . . . . . . 8 3.451 0.980 15.654 GIVEN ; 4,5 s wow & & 3 4 8 0.686 0.195 3.112 Proline , . « . «6 + 5 + 8 0.497 0.141 2.254 SOrive . vw saws we "8 0.653 0.185 2.962 AH-8-12 (1984) NDB No. 12121 NUTS Filberts or Hazelnuts, dry roasted, unblanched Page 71 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 Mosh Standard Number of error Hmpies 1oz=28.4g A B Cc D E F G PROXIMATE: Water . . . . . . . . . g 1.90 1 0.54 8.62 kcal 662 188 3,005 Food energy + + + + + +: - kJ. 2,772 787 12,573 Protein (NX 5.30). . . . . g 10.01 1 2.84 45.39 Total lipid (fat) . . . . . . . 2 66.30 1 18.83 300.74 Carbohydrate, total . . . . . g 17.89 5.08 81.17 Fiber . . . . . . . . . .. Zz. 3.94 1.12 17.88 Ash... g 3.90 1 1.11 17.69 MINERALS: Calcium. . . . . mg. 195 55 882 Iron... ........ mg. 3.39 0.96 15.39 Magnesium . . . . . . . . mg. 296 84 1,342 Phosphorus. . . . . . .. mg. 323 92 1 ,467 Potassium « « + . « + «+ mg. 462 131 2,095 Sodium® . , ou ua ss mg. 3 1 14 ZING + vow some ow mw rw mg. 2.49 0.71 11.30 Copper . . . . o.oo... mg. 1.565 0.444 7.099 Manganese . . . . . . . . . mg. 2.091 0.594 9.485 VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . . . . . . . .. mg. Riboflavin . . . . . . . . . mg. Nigein + 5 io na 8 8 5 mg. Pantothenicacid. . . . . . . mg. VitaminBg . . . . . . .. mg. Folacin + vo win « sie + a mcg VitaminByg . . . . . LL. mcg 0 0 0 c i RE. Vitamin A . . . «o.oo. w. LIPIDS: Fatty acids: Saturated, total. . . . . . g . 4,873 1.384 22.104 40... ...... g 6:0. . «0 ob opm son g . BO: : vo» wou 8 £ 1000. « « « « « = g 1220, : ov cs ws 55 g 140. ........ 8 0.123 0.035 0.558 160. . ....... 8 3.299 0.937 14.964 180... ...... 8 1.348 0.383 6.115 Monounsaturated, total. . . g 51.957 14.756 235.677 16:1. ........ 8 0.223 0.063 1.012 181... 8 51.475 14.619 233.491 20:0... 0... 8 0.103 0.029 0.467 NTs ow owovon ows g Polyunsaturated, total . . . g . 6.354 1.805 28.822 182. ........ 8 6.174 1.753 28.005 183... 8 0.160 0.045 0.726 184. 2 5 3 5 © ¥ & g . 204, . 00a g 20:5. Loses g . 25. 0... LL. g . 226... ...... g . Cholesterol . . . . . . . . mg. 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g 0.166 0.047 0.753 Threonine . . . . . . . .. g 0.344 0.098 1.560 Isoleucine . . . . . . . .. 8 0.436 2.134 }-78 ine... LL... 0.844 ” " Lime ; 0.306 0.087 1.388 Methionine 2 0.125 0.036 0.567 CYSHNE 5 4 wv ow ts ws 8 0.176 0.050 0.798 Phenylalanine g 0.527 0.150 2.390 Tyrosine . .. 8 0.347 0.099 1.574 Valine . . . ....... 8 0.508 0.144 2.304 Arginine. . . Lo. Lo... 8 1.654 0.470 7.503 Histidine. . . . . . . ... g 0.251 0.071 1.139 Alanine . . . . . . . . .. 8 0.544 0.154 2.468 Asparticacid . . . . . . . . 8 1.231 0.350 5.584 Glutamic acid. . 8 2.715 0.771 12.315 Glycine . . . . 8 0.540 0.153 2.449 Proline . . . . ...... g 0.391 0.111 1.774 Serine . . . . ..... 8 0.514 0.146 2.332 ! value based on data for product without added salt. Product with added salt contains 780 mg sodium per 100 g. AH-8-12 (1984) NDB No. 12122 NUTS Page 72 Filberts or Hazelnuts, oil roasted, unblanched . 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 Standard Number of Approximate mesure and weight Refuse: 0 Mean error samples 1oz=28.4g A :] Cc D E F G PROXIMATE: Water. . . . . . . . ... PE 1.20 1 0.34 5.44 kcal . . 660 187 2,992 Foodenergy - - - - = - - - k... 2,760 784 12,521 Protein (NX 5.30). . . . . 8 + 14.25 1 4.05 64.62 Total lipid (fat) . . . . . . . g ... 63.60 1 18.06 288.49 Carbohydrate, total . . . . . 8 «+ 19.15 5.44 86.88 Fiber . . . . . . . . ... zg . .. 2.50 1 0.71 11.34 BH womows mdash g£ ... 1.80 1 0.51 8.16 MINERALS: Calcium. . . . . ..... mg. . . 196 56 889 Iron . . . ... ..... mg. . . 3.42 0.97 15.49 Magnesium , . . . . . . . mg. . . 298 85 1,352 Phosphorus. . . . . . . . mg. . . 326 92 1,477 Potassium mre en ee mg. . . 465 132 2,110 Sodium™. . . . . . . . .. mg. . . 3 1 14 ZINE » w vo won 2m a dw mg. . . 2.51 0.71 11.38 COPPEr + + » +# # & + % & mg. . . 1.576 0.448 7.149 Manganese . . . . . . . . . mg. . . 2.106 0.598 9.553 VITAMINS: Ascorbicacid. . . . . . . . mg. . . Thiamin. . . . . . . . .. mg. . . Riboflavin . . . . . . . . . mg. . . Niacin . . oo 5 94 4 5a mg. . . Pantothenicacid. . . . . . . mg VitaminBg . . . . . . .. mg. . . Folaghn ow wv 5 wo «5 = meg . VitaminByg . . . . . . . meg 0 0 0 A RE. Vitamin A . . . . . . . .. ww. LIPIDS: Fatty acids: Saturated, total. . . . . . g . .. 4.675 1.328 21.206 40... . g 610: ; 5 15 5 5 55 g 80. + wv + 55 7 5 g 100: « v2 «5 + 4 = g 120. « v2 = + 4 = g +o 14:0... ...... g& 0.118 0.034 0.535 16:0... ...... 8 3.165 0.899 14.356 180. wo + «5 0 = 8g . .. 1.293 0.367 5.865 Monounsaturated, total. . . g . . . 49.841 14.155 226.079 16:1... 8... 0.214 0.061 0.971 81. & . 49.379 14.024 223.983 200. & 0.099 0.028 0.449 20. 0. LLL. 8 «aw Polyunsaturated, total . . . g . . . 6.095 1.731 27.647 82, zg... 5.922 1.682 26.862 183, wos ume z ... 0.154 0.044 0.699 18:4, ov + mw 2 3% 8 se 2084. vi i vu sown £g WS. voi ov wi wow g 25. vw bt moe x wow g 26... ...... 8... Cholesterol. . . . . . . . mg. . . 0 0 0 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . g . .. 0.237 0.067 1.075 Threonine . . . . . . . .. B oo ww 0.489 0.139 2.218 Isoleucine . . . . . . . .. g . .. 0.621 0.176 2.817 lewine, . . ....... g -.. 1.202 0.341 5.452 Lysine . . . . ...... g ... 0.435 0.124 1.973 Methionine . . . . . . .. g& . 0.177 0.050 0.803 Cystine . . ........ gE «wn 0.250 0.071 1.134 Phenylalanine . . . . . . . g£ ... 0.750 0.213 3.402 Tyrosine . . . . . . . .. g ... 0.495 0.141 2.245 Valine . . .. ...... F JPET 0.723 0.205 3.280 Arginine. . . . . . . . .. g +4 + 2.355 0.669 10.682 Histidine. . . . . . . . .. Tw 0.358 0.102 1.624 Alanine . . . . . . . . .. g + ws 0.774 0.220 3.511 Asparticacid . . . . . . . . g 1.753 0.498 7.952 Glutamicacid. . . . . . . . & 3.865 1.098 17.532 Glycine . . . . . . .... g£ ... 0.769 0.218 3.488 Proline . . . . . . . ... I 0.556 0.158 2.522 Serine . . . . . .... tL, 8 sss 0.731 0.208 3.316 ! Value based on data for product without added salt. Product with added salt contains 786 mg sodium per 100 g. AH-8-12 (1984) NDB No. 12123 NUTS Page 73 Formulated, wheat-based, unflavored®' 2 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 s Number of Approximate measure and weight Refuse: 0 Mean error loz=28.4g9g A B Cc D E F G PROXIMATE: WABE ¢ o 5 0 + 5 % 2 8 i ® g 2.50 1 0.71 11.34 kcal . . 622 177 2,822 Food energy = = - + + + + - {ie © 2,603 739 11,806 Protein (N X 5.80). . . .. g . .. 13.82 1 3.92 62.66 Total lipid (fat) . . . . . . . g ... 67.70 1 16.39 261.73 Carbohydrate, total . . . . . g . .. 23.68 6.73 107.43 FUE, + 5.9% % 0 & & Bud g£ 0.80 1 0.23 3.63 Ah 5 ioxwov ow Ese Led i 2.30 1 0.65 10.43 MINERALS: Calcium . . . . . . . . .. mg. 26 1 7 117 WOR wv ov wv wows wou mg. 2.40 1 0.68 10.89 Magnesium , . . . . . . . mg. Phosphorus. . . . . . . . mg. 371 1 105 1,683 Potassium . . . . . . . . . mg. 318 1 90 1,442 Sodium . . . . . . . ... mg 505 1 143 2,291 ZINE: x ¢ vox § mE Emm mg Copper « + vw « 5 wv wiv + mg. . . Manganese . . . . . . . . . mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin, so «+ v2 + ww 5 mg. . . 0.300 1 0.085 1.361 Riboflavin . . . . . . . . . mg. . . 0.300 1 0.085 1.361 Niacin. . . . . . . ... mg. . . 1.500 1 0.426 6.804 Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . . . mg. . . Folacin . . . . . . .. .. meg . VitaminByp . . . LL... mcg 0 0 0 RE. Vitamin A... . . . . .. w. LIPIDS: Fatty acids: Saturated, total . . . . . . 8 8.701 2.471 39.468 LH g 60. + 5 wm ram a g 80. : sv + aw +» g 10:0. & « ws wom 4 a 8g 1220... . ... g 14:0... ...... 8 0.094 0.027 0.426 160. . . . . .... g 5.957 1.692 27.021 180... ...... 8 2.687 0.763 12.188 Monounsaturated, total . 8 23.545 6.687 106.800 161... ...... 8 0.230 0.065 1.043 Wl. oo 8 23.263 6.607 105.521 {0 3 £ 21. 0.0... g Polyunsaturated, total g 22.714 6.451 103.031 M2. cw vs mvs w 8 20.974 5.957 95,138 183... g 1.687 0.479 7.652 18:4. LL... g 2084. vive £ 25. : ou oa Zz AS. wwwx 8 26... ...... g . Cholesterol . . . . . . .. mg. ¢ 0 0 0 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . g£ . .. 0.164 0.047 0.744 Threonine . . . . . . . . . g£ . .. 0.579 0.164 2.626 Isoleucine . . . . . . . . . 8 0.555 0.158 2.517 Leucines. . . . . . . . .. 8 0.991 0.281 4.495 Lysine . . . . . ..... 8 0.910 0.258 4.128 Methionine . . . . . . . . g 0.279 0.079 1.266 Cystine , o 5 « + ws » » » & 0.252 0.072 1.143 Phenylalanine . . . . . . . g 0.603 0.171 2.73% Tyrosine . . . . . . . .. 8 0.484 0.137 2.196 Valine . . . . . . . . .. g 0.729 0.207 3.307 Arginine. . . . . . . . . . g 1.065 0.302 4.831 Histidine. . . . . . . . .. 8 0.393 0.112 1.783 ARDIDE . + + + vv vows 8 0.817 0.232 3.706 Aspartic « + «x + vw » g 1,267 0.360 5.747 Glutamicacid. . . . . . . . g 2.499 0.710 11.335 Glycine . . . . . . .... 8 0.772 0.219 3.502 Proline . o.oo « wow ov own 8 0.846 0.240 3.837 Serine . . . . . .... LI 0.696 0.198 3.157 1 values based on a mixture of hydrogenated soybean oil, wheat germ, fructose, wheat starch, sodium caseinate, soy protein, and salt. 2 Uncolored, salted. AH-8-12 (1984) NDB No. 12140 NUTS Formulated, wheat-based, flavored, macadamia flavored’ Page 74 ortion Amount in edible portion of Amount in edible portion of Nutrients and units Amount in 1004 «aible common measures of food 1 pound of food as purchased yn Moun Number of Approximate measure and weight Refuse: 0 loz=28.4g A B D E F G PROXIMATE: ROKIVATE CL z. 3.10 1 0.88 14.06 keal 619 176 2,806 Food energy + + + + + + + - x. 2,588 735 11,740 Protein (NX 5.80), . . . . g 11.19 1 3.18 50.78 Total lipid (fat) . . . . . . . 2 56.50 1 16.05 256.28 Carbohydrate, total . . . . . £ 27.91 7.93 126.58 Fiber . . . . . . . . ... zg. 0.60 1 0.17 2412 Ash... . g 1.30 1 0.37 5.90 MINERALS: Calclum « « . 4 5 5 4 w «8 mg. 20 1 6 88 Iron . . . mg. 2.00 1 0.57 9.07 Magnesium mg. Phosphorus. . . . . . . . mg. 301 1 85 1,365 Potassium . . . . . . . . . mg. 261 1 74 1,184 Sodium . . . . . .. ... mg. 47 1 13 212 UNC 5 2 wi v3 BH 5.5 BEE mg. Copper « «vv wie x wn: mg. Manganese . . . . . . . . . mg. VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . . . . ..... mg. 0.200 1 0.057 0.907 Riboflavin . . . . . . . .. mg. 0.200 1 0.057 0.907 Nigel wow 2 wi 8 0 E53 mg. 1.000 1 0.284 4.536 Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . .. mg. . Folacin . . . . . . . ... mcg VitaminByp . . . . . . . mcg 0 0 0 . . RE. Vitamin A . . . . . . . "©. LIPIDS: Fatty acids: Saturated, total. . . . . . g 8.482 2.409 38.474 40... ...... 8 . 6:0. . ....... 8 BIO s His ¥ a 3 g W000. « + ww i sis» £ 12:0 2 wow 3 wow » £ 140. ........ 8 0.079 0.022 0.358 160. . ....... 8 5.722 1.625 25.955 180. . ....... 8 2.704 0.768 12.265 Monounsaturated, total. . . ¢g 23,521 6.680 106.691 161. ........ 8 0.225 0.064 1.021 81... g 23.242 6.601 105.426 20:V 50 4 www wm E £ 2%. 4 4 vv 3 wow» g Polyunsaturated, total . . . g 21.867 6.210 99.189 182, ........ 8 20.230 5.745 91.763 ®3......... 8 1.583 0.450 7.180 18:4: . : vo. t 2 no g 2008: x : 5: 8&3 g 2055 5 « ww 4 5% 4 8g WS. v3 5354 8 226... i iv sows 8 . Cholesterol . . . . . . .. mg. 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . £ 0.139 0.039 0.631 Threonine . . . . . . . .. g 0.475 0.135 2.155 Isoleucine . . . . . . . .. g 0.486 0.138 2.204 Leweingt , 5 oo wv 5 0on 8 0.853 0.242 3.869 Lysine . . . . . ..... g 0.766 0.218 3.475 Methionine . . . . . . . . g 0.239 0.068 1.084 Cystine . . . . ...... 8 0.185 0.053 0.839 Phenylalanine . . . . . . . 8 0.511 0.145 2.318 TYIOSINE «+ owns mw x 8 0.428 0.122 1.941 Valine . . . . . .. ... 8 0.621 0.176 2.817 Arginine. . . . . . . . .. g 0.816 0.232 3.701 Histidine. . . . . . . . .. 8 . 0.324 0.092 1.470 Alanine . . . . . . . ... g 0.623 0.177 2.826 Asparticacid . . . . . . . . 8 1.021 0.290 4.631 Glutaivicacid. . . . . . . . g 2.115 0.601 9.594 Glycine . ov + wn « « 1 + 8 0.575 0.163 2.608 Proline . . . . . ..... 8 0.766 0.218 3.475 Serine . . . . ....." 8 0.587 0.167 2.663 ! Values based on a mixture of hydrogenated soybean oil, wheat germ, sugar, wheat starch, sodium caseinate, soy protein, and natural and artificial flavor. AH-8-12 (1984) NDB No. 12199 NUTS “crmulated, wheat-based, flavored, all other flavors 1 Page 75 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 Senda Nirborot 1o0z=28.4g A B Cc D E F G PROXIMATE: Water . . . o.oo... 2 2.00 1 0.57 9.07 keal 647 184 2,935 Food energy + = + «= = + - = kJ. 2,707 769 12,281 Protein (NX 5.80). . . . . g 13.11 1 3.72 59.48 Total lipid (fat) . . . . . . . 8 62.30 1 17.69 282.59 Carbohydrate, total . . . . . £ 20.79 5.90 94.29 Fiber. o. « « vw sv wow vu g 1.00 1 0.28 4.54 Ash «oo g 1.80 1 0.51 8.16 MINERALS: Calcium . . . . . . Lo... mg. 22 1 6 99 WON 5 5 2% % 5 553 5 @ mg. 2.60 1 0.74 11.79 Magnesium . . . . . . . . mg. Phosphorus. . . . . . . . mg. 366 1 104 1,660 Potassium . . . . +c 5 + mg. 320 1 91 1,452 Sodium . « vv owns ow mg. 91 1 26 413 Zinc... o.oo ee mg. COPPRY + « 5 vv « ww w= wan mg. Manganese . . . . . . . . . mg. VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. , + + + s+ + & + mg. 0.400 1 0.114 1.814 Riboflavin . . . . . . . . . mg. 0.300 1 0.085 1.361 NEI vow a woes mons mg. 1.500 1 0.426 6.804 Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . .. mg. Folacin . . . . . . . . .. mcg VitaminByp . . . . . . . meg 0 0 0 ; . RE. Vitamin A . . . «oo... ww. LIPIDS: Fatty acids: Saturated, total . . . . . . g . 9.370 2.661 42.502 40. . .. ..... g 60, oo «ko xs mE g 80: +» : vx zs mw 3 8 10:0 i 2 ww & oi & g JO, ow ¢ wim v wow + g 140... ...... 8 0.093 0.026 0.422 16:0... ..... 8 6.360 1.806 28.849 180... ...... 8 2.948 0.837 13.372 Monounsaturated, total. . . g 25.722 7.305 116.675 161... ...... 8 0.248 0.070 1.125 11... 8 25.416 7.218 115.287 1 A g 21.0 4 5 6 0 om kos g Polyunsaturated, total . . . g . 24.284 6.897 110.152 182... 0... 8 22.448 6.375 101.824 83... 8 1.777 0.505 8.060 184. . ow v5 + » g 20:4. . . ova ow ows g 20:5: . 5 wo 0s ow owe g 225. . «vino ome & =~ 26... ...... 8 . Cholesterol. . . . . . . . mg. 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . gz . 0.172 0.049 0.780 Threonine . . . . . . . . . g 0.552 0.157 2.504 Isoleucine . . . . . . . . . g 0.552 0.157 2.504 Leucine, , . ....... £ 0.972 0.276 4.409 Lysine . . . oo... g 0.886 0.252 4.019 Methionine . . . . . . . . 8 0.274 0.078 1.243 CYNE = + os sw saw 8 0.226 0.064 1.025 Phenylalanine . . . . . . . 8 0.586 0.166 2.658 Tyrosine . » w +» wow «ou ow g 0.486 0.138 2.204 Valine . . . . ...... g 0.712 0.202 3.230 Arginine... . Lo... g 0.981 0.279 4,450 Histidine. . . . . . . . .. gs . 0.380 0.108 1.724 Alanine. «2 ws 05 5 5. £ 0.753 0.214 3.416 Asparticacid . . . . . . . . g 1.194 0.339 5.416 Glutamic acid. . . . . . . . g 2.433 0.691 11.036 Glyting « + vv +» ww + wow 8 0.699 0.199 3.171 Proline . . . . . . . ... 8 0.857 0.243 3.887 Serine . . . . . .... © 8 0.674 0.191 3.057 1 Values based on a mixture of hydrogenated soybean oil, wheat germ, sugar, sodium caseinate, soy protein, natural and artificial flavors, and artificial color. AH-8-12 (1984) NDB No. 12200 NUTS Ginkgo Nuts, raw Ginkgo biloba Page 76 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: Shells 24% Me Standard Number of ” error nmol loz =28.44 A B Cc D E F G PROXIMATE: Water. . . ........ g . .. 55,20 1 15.68 190.27 kcal 182 52 628 Food energy «= + + - + + - - 7 762 216 2,626 Protein (NX 5.30). . . . . & i ws 4.32 1 1.23 14.90 Total lipid (fat) . . . . . . . 2 ow og 1.68 0.025 2 0.48 8.77 Carbohydrate, total . . . . . g£ . .. 37.60 10.68 129.61 Fiber . . . . . .. .... g£ . .. 0.50 1 0.14 1.72 BI: 5 sow hw ow ews g . .. 1,20 1 0.34 4.14 MINERALS: Calcium . . . . . . .... mg. . . 2 1 1 7 Won. . «ow hw ou sow mg. . . 1.00 1 0.28 3.45 Magnesium |. mg. . . 27 8 93 Phosphorus. . . . . . . . mg. . . 124 1 35 427 Potassium . . . . . . . . . mg. . . 510 145 1,760 Sodium . . . . . . . ... mg 7 2 24 ZI 2 5% hE om mg 0.34 0.10 1.18 Copper . . . . . . .... mg 0.274 0.078 0.944 Manganese . . . . . . . . . mg. . . 0.113 0.032 0.390 VITAMINS: Ascorbicacid . . . . . . . . mg. . . 15.0 1 4.3 51.7 Thiamin. . . . . . . ... mg... 0.220 1 0.062 0.758 Riboflavin . . . . . . . .. mg 0.090 1 0.026 0.310 Niacin. . . . . . .... mg... 6.000 1 1.704 20.682 Pantothenic acid. . . . . . . mg. . 0.160 1 0.045 0.552 VitaminBg « . + 5 « 2 wi mg. . Folagin « = wo v 4 0 v ww meg . . VitaminByy . . Lo... LL meg 0 0 0 —_— RE. 56 1 16 192 VitaminA . . . . LL. w. 558 1 158 1,923 LIPIDS: Fatty acids: Saturated, total . . . . . . g «» « 0.319 0.091 1.100 40... ...... 8 6:0. + «2 vin on oso g 8:10: ws 5 3 a Wa g 10:0: & «5 5 v5 5 3 £ 1220. os oo 5 5 ww 8 14:0... LL... g 0.006 1 0.002 0.021 16:0... ...... g 0.288 2 0.082 0.993 180. . . ...... 5 0.016 2 0.00% 0.055 Monounsaturated, total. . . g 0.619 0.176 2.134 16): wie 5 hw 3 0 g 0.079 2 0.022 0.272 BL, suns sw 8 0.512 2 0.145 1.765 20:0... LLL. 8 0.010 1 0.003 0.034 205 wiv vo wm & aw 8 Polyunsaturated, total . . . g 0.618 0.176 2.130 182... 8 0.578 2 0.164 1.992 18,3, ........ 3 0.021 2 0.006 0.072 134, ........ 8 204; 55 i vw 5s ® 8 208, vow 5 9 v4 £ 7 +1. SPA £ 2:6... ...... g ssn Cholesterol. . . . . . . . mg. « « 0 0 0 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . Z rai w 0.071 2 0.020 0.245 Thieonine' . + « + + w+ 4» 2:4 0.268 2 0.076 0.924 Isoleucine . . . . . . . .. g 0.209 2 0.059 0.720 Leucine. » vu 4 wm 5 5 8 0.316 2 0.090 1.089 Lysine . . . . . ..... g 0.206 2 0.059 0.710 Methionine . . . . . . . . g 0.055 2 0.016 0.190 Cystine . . vos ov 5 5 & g 0.023 2 0.007 0.079 Phenylalanine . . . . . . . 8 0.171 2 0.049 0.589 THOSE . wv «wow on 8 0.061 2 0.017 0.210 Valine . . . . LL... g 0.283 2 0.080 0.976 Arginine... . . . . . . g . .. 0.420 2 0.119 1.448 Histidine. . . . . . . . . . £ ;: a 0.102 2 0.029 0.352 Alanine . . . . . . . g 0.247 2 0.070 0.851 Asparticacid . . . . . . . . g 0.543 2 0.154 1.872 Glutamicacid. . . . . . . . 8 0.836 2 0.237 2.882 Glycine . . + + + 2 0 4 4 g 0.232 2 0.066 0.800 Proline . . . . . ..... 8 0.347 2 0.099 1.196 Serine . . . . . . ... 8 0.290 2 0.082 1.000 AH-8-12 (1984) NDB No. 12127 NUTS Ginkgo Nuts, dried Page 77 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 Me Standard Number of Refuse: Shells 24% error Spies loz=28.4g A B C D E F G PROXIMATE: Water « « » iw + 5% ow zg. 12.40 3.52 42.74 Real 348 99 1,198 Food energy - - - - - - - - kJ. 1,454 413 5,012 Protein (NX 5.30). . . . . g 10.35 2.94 35,66 Total lipid (fat) . . . . . . . g 2.00 1 0.57 6.89 Carbohydrate, total . . . . . g 72.45 20.58 249,75 Fiber . . . . . .. .... g 0.98 0.28 3.37 REE EE REE LY g 2.80 0.80 9.65 MINERALS: Lo mg. 20 6 69 fron... ........ mg. 1.60 0.45 5.52 Magnesium . . . . . . . . mg. 53 15 182 Phosphorus. . . . . . . . mg. 269 76 927 Potassium . . . . . . . . . mg. 998 283 3,441 Sodium . . . . . . . . mg. 13 4 46 Zine . o.oo... mg. 0.67 0.055 3 0.19 2.31 Copper . . . «o.oo... mg. 0.536 0.073 3 0.152 1.848 Manganese . . . . . . . . . mg. 0.220 0.020 3 0.062 0.758 VITAMINS: Ascorbicacid. . . . . . . . mg. 29.3 8,3 101.1 Thiamin, . ; . v2 + = + « mg. 0.430 0.122 1.482 Riboflavin . . . . . . . . . mg. 0.176 0.050 0.607 Niacin. . . . . . . . .. mg. 11.732 3.332 40.440 Pantothenic acid. . . . . . . mg. 1.345 1 0.382 4,636 VitaminBg . . . . . . .. mg. Folacin . . . . . . . . .. mcg ViaminBypy . . . LL... mcg 0 0 0 or RE. 109 31 376 Vitamin A «+ + + oo... Th 1,091 310 3,761 LIPIDS: Fatty acids: Saturated, total . . . . . . g 0.381 0.108 1.313 BO: 5 5 0 5 3.6 3 8 8 6:0 vw + wie xo g 80. . vv vwvu ow £ 100, « « = 5 « « « = g 1220. & ov os 0 5 ow 8 140. g 0.008 0.002 0.028 16:0. . . . . . ... g 0.343 0.097 1.182 BO. :5::3355 5 g 0.019 0.005 0.065 Monounsaturated, total £ 0.739 0.210 2.547 VO, , wr ome £ 0.095 0.027 0.327 81... 8 0.611 0.174 2.106 20:1... LL. g 0.011 0.003 0.038 220. vo vow ow g Polyunsaturated, total . . . g 0.737 0.209 2.540 18:2... g 0.690 0.196 2.378 183... g 0.025 0.007 0.086 188; viv + vu % wi 8g 204. 55 i wns ww 8g 2005. 2 285. iv fone ow £ 2:6... g . Cholesterol. . . . . . . . mg. 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g . 0.170 0.048 0.586 Threonine . . . . . . . . . g 0.640 0,182 2.206 Isoleucine . . . . . . . . . g 0.500 0.142 1.724 Leucine. . . . . . . . .. g 0.755 0.214 2.602 Lysine . . . . . ..... g 0.494 0.140 1.703 Methionine . . . . . . . . g 0.133 0.038 0.458 CYSing , vw + v6 » vm « 8 0.055 0.016 0.190 Phenylalanine . . . . . . . 8 0.408 0.116 1.406 Tyrosine . . . . . . . . . 8 0.146 0.041 0.503 Valine . . . . . . .. .. g 0.677 0,192 2.334 Arginine. . . . . . . . . . g 1.005 0.285 3.464 Histidine. . . . . . . . . . g 0.244 0.069 0.841 Alanine . . . . . . . . .. 8 0.591 0.168 2.037 Asparticasid sc . x vs wows 8 1,298 0.369 4,474 Glutamicacid. . . . . . . . g 2.001 0.568 6.897 Glycine . . . . . . . . .. g 0.554 0.157 1.910 Proline . . . . . . . . .. 8 0.830 0.236 2.861 Serine . . . . . .... t 8 0.695 0.197 2.396 AH-8-12 (1984) NDB No. 12128 NUTS Page 78 Ginkgo Nuts, canned Amount in edible portion of common measures of food Approximate measure and weight Amount in edible portion of Amount in 100 grams, edible portion 1 pound of food ok pur Nutrients and units Standard Number of Refuse: Liquid 41% Moan error mmples 1 oz = 28.4 g} 1c=15g A B Cc D E F G PROXIMATE: Water. . . . . ...... g 72.95 1 20.72 113.07 195.21 F kcal 111 32 173 298 ood energy © + + + cc co: kJ. 466 132 723 1,248 Protein (NX 5.30), . . . . g . 2.29 1 0.65 3.56 6.14 Total lipid (fat) . . . . . . . g 1.62 1 0.46 2.51 4,34 Carbohydrate, total . . . . . g 22.10 6.27 34,25 59.13 Fiber . . . . . ...... 8 . 1.62 1 0.46 2,51 4,34 Ash oo g 1.04 1 0.30 1.61 2.78 MINERALS: Calcium . + wv ov 5 3 mg. 4 1 1 6 10 OM 2 wm 5 3 8 4 0 8 3 & mg. 0.29 1 0.08 0.45 0.78 Magnesium mg. 16 i 5 25 44 Phosphorus . . . . . . . . mg. 54 1 15 83 143 Potassium . . . . . . . . . mg. 180 1 61 278 480 Sodium . . . . . . . . .. mg. 307 1 87 476 821 ZINC + vv sown en mg. 0.21 0.06 0.32 0.55 Copper . . . . . . . . .. mg. 0.166 0.047 0.257 0.444 Manganese . . . . . . . . . mg. 0.068 0.019 0.105 0.182 VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . . . . . . . .. mg. Riboflavin . . . . . . . . . mg. Niacin. . . . . . .. .. mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. Folacin o. . + av + wv 4 mcg VitaminByp . . . . . . . meg 0 0 0 0 Vitamin A . . . . oo. L RE. IU | LIPIDS: Fatty acids: Senitated, total Cee g 0.309 0.088 0.479 0.827 0. LLL 8g . BO: v vrs mv ow g BO: vos 5 ds £ 100. « wo @ 5 5 8 T20. « wo www 2 5 = g 140. ........ 8 0.006 0.002 0.009 0.016 60, . ....... 8 0.278 0.079 0.431 0.744 180... 8 0.015 0.004 0.023 0.040 Monounsaturated, total 8 0.599 0.170 0.928 1.603 61, LLL. 8 0.077 0.022 0.119 0.206 Br... 8 0.495 0.141 0.767 1.325 200... 8 0.009 0.003 0.014 0.024 2 +1 EV 8 Polyunsaturated, total £ 0.597 0.170 0.925 1.598 Bi veiw nn 8 0.559 0.159 0.866 1.496 183. vw snne an 8 0.021 0.006 0.033 0.056 184; 4 is iw ou vB 8 v1.2. RR 8 25: 5 woos os ow g 2:5. 0... £ 2:6... ...... g Cholesterol. . . . . . . . mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . 8 0.038 0.011 0.059 0.102 Threonine . . . . . . . . . g 0.142 0.040 0.220 0.380 Isoleucine . . . . . . . . . g 0.111 0.032 0.172 0.297 Leucine. . . . . . .... 8 0.168 0.048 0.260 0.450 Lysine . . . . ...... 8 0.110 0.031 0.171 0.294 Methionine . . . . . . . . 8 0.029 0.008 0.045 0.078 CYNE & os i vos iv 5 ww 8 0.012 0.003 0.019 0.032 Phenylalanine . . . . . . . 8 0.090 0.026 0.140 0.241 Tyrosine . . . . . . . .. 8 0.032 0.009 0,050 0.086 Valine . . . . . ..... g 0.150 0.043 0.233 0.401 Arginine. . . . . . . . . . 8 0.223 0.063 0.346 0.597 Histidine. . . . . . . . .. 8 0.054 0.015 0.084 0.145 ABAINE = « w + ¢ © 4 2 5 8 0.131 0.037 0.203 0.351 Asparticacid . . . . . . . . g 0.288 0.082 0.446 0.771 Glutamicacid. . . . . . « zg 0.444 0.126 0.688 1,188 Glycine . . . . . ... .. g 0.123 0.035 0.191 0.329 Proline . . . . . . . . .. 8 0.184 0.052 0.285 0.492 Serine . . . . .. ... * & 0.154 0.044 0.239 0.412 11 oz = approx. 22 small (5/8 x 9/16 x 5/8 in), 14 medium (11/16 x 9/16 x 1/2 in), or 9 large (12/16 x 11/16 x 9/16 in) size kernels. AH-8-12 (1984) NDB No. 12129 NUTS Hickorynuts, dried Carya spp. Page 79 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: Shells 68% Standard Number of Mean error samples 1o0z = 28.4 qt A B Cc D E F G PROXIMATE: Wats os oo ov 7 5 io £ 3 swe 2.65 0.136 4 0.75 3.85 kcal . . 657 187 954 Food energy - - - - - - - - k... 2,750 781 3,990 Protein (NX 5.30). . . . . g 12.72 0.869 8 3.61 18.46 Total lipid (fat) . . . . . . . g .. 64.37 1.540 18 18.28 93.41 Carbohydrate, total . . . . . £0 18.25 5.18 26.48 Fiber. : wv 5s 543 ww 3 TEER, 3.24 0.217 6 0.92 4.70 7. RE Zwsoa 2.00 0.134 6 0.57 2.91 MINERALS: Calehumyie wi « wom + ww x a mg. . . 61 4.371 8 17 88 Iron... ........ mg. . . 2.12 0.036 8 0.60 3.08 Magnesium , . . . . . . . mg. . . 173 7.756 8 49 25) Phosphorus. . . . . . . . mg. . . 336 18.968 8 95 488 Potassium . . . . . . . . . mg. . . 436 26.350 8 124 633 Sodium iv « + wor tw bok 8 mg. . . 1 0.046 8 0 1 ZINE : ww 5s mvs mob mg. . . 4.31 0.111 8 1.22 6.26 Copper « iv + wiv ovow ws mg. . . 0.738 0.017 8 0.210 1.071 Manganese . . . . . . . . . mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . . . . . . . . . mg. Riboflavin . . . . . . . . . mg. Nagin. : v.00 5 Bom 4 Bow mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. Folacin + . « w + « w sv 4 « mcg VitaminBy2 . . . . . . .. mcg. 0 0 0 mn RE. Vitamin A . . «o.oo. vw. LIPIDS: Fatty acids: Saturated, total . . . . . . 8 7.038 1.999 10.212 BO: . var Z «os 6:0. + v5 4 wou ov 8 80. ........ £ 10:0. . . ...... 8 120: 5.5 + 0 ¥ a. 8 WO: «wv vow « wi +0 160... LL. 8... 5.417 1 1.538 7.860 180... LL. 8... 1.416 1 0.402 2.055 Monounsaturated, total. . . g . . . 32.611 9.262 47.319 161... zg... 0.277 2 0.079 0.402 1’, ........ zg... 32.011 2 9.091 46.448 vt £ i oni Wik: vv ve mw x mw g mun Polyunsaturated, total . . . g . . . 21.886 6.216 31.757 1’... ....... 8... 20.623 2 5.857 29.924 83. ........ 8... 1.047 2 0.297 1.519 18:4... . LL. 8g... 004, «iwi 8 2005. « v3 4 £35 4 g 285. v2 0m 5 vow oe g 26. . ....... g + woe Cholesterol . . . . . . . . mg. . . 0 0 0 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tryptophan . . . . . . . . g 0.139 8 0.039 0.202 Threonine . . . . . . . .. & ww os 0.422 4 0.120 0.612 Isoleucine . . . . . . . . . gE «vo g.57% 3 9.184 9:20 er sm rm yas gn 0.497 4 0.141 0.721 Methionine . . . . . . . . & vis 0.300 12 0.085 0.435 Cystine . . . . ...... 8&8... 0.271 12 0.077 0.393 Phenylalanine . . . . . . . g ... 0.713 4 0.202 1.035 Tyrosine . . . . . . . .. 8... 0.454 4 0.129 0.659 Valine . . . ....... g . .. 0.730 4 0.207 1.059 Arginine... . LL... g «in 2.086 4 0.592 3.027 Histidine. . . . . . . . .. Zw 0.389 4 0.110 0.564 Alanine . . . . . . .. .. gw 0.662 4 0.188 0.961 Asparticacid . . . . . . . . gd wun 1.368 4 0.389 1.985 Glutamicacid. . . . . . . . g += 2.885 4 0.819 4.186 Glycine « « + wv + 3» + g vo 0.708 4 0.201 1.027 Proline . . . . . ..... g . .. 0.571 4 0.162 0.829 Serine . . . . . .... te Bowen 0.806 4 0.229 1.170 1 With refuse: 1 oz Carya spp. = approx. 2-3 nuts; 1 oz shagbark hickory (C. ovata) = approx. 7 nuts; 1 oz shellbark hickory (C. laciniosa) = approx. nuts. AH-8-12 (1984) NDB No. 12130 NUTS Page 80 Macadamia Nuts, dried Macadamia integrifolia, M. tetraphylla 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: Shells 69% Amount in 100 grams, edible portion Nutrients and units Me. Standard Number of an rot amples 1 oz = 28.4 g lc=134g A B Cc D E F G PROXIMATE: WEEE iv. ic 2 5.5 5 om b § g 2.88 0.701 5 0.82 3.86 4,05 kcal 702 199 940 987 Food energy «= - - - : - - - kJ. 2,936 834 3,934 4,128 Protein (NX 5.30). . . . . I 8.30 0.655 2 2.36 11.12 11.67 Total lipid (fat) . . . . . . . g 73.72 1.633 3 20.94 98.79 103.65 Carbohydrate, total . . , . . 8 13.73 3.90 18.40 19.31 Fiber. . . . . . . .... g 5.28 1.250 2 1.50 7.08 7.42 AR v5 5 ism Ee s g 1.36 0.120 2 0.39 1.82 1.91 MINERALS: Calclumic «+ 4 5% 5 5 wv » mg. 70 34.500 2 20 94 98 Iron . . . . ....... mg. 2.41 0.600 2 0.68 3.23 3.39 Magnesium . . . . . . . . mg. 116 1 33 155 163 Phosphorus . . . . . . . . mg. 136 34,400 2 39 183 192 Potassium . . . . . . . . . mg. 368 1 104 493 517 Sodium . . . . . . . ... mg. 5 1 1 6 6 ZING : 5 wv v5 ows wR mg. 1.71 i 0.49 2.29 2.40 CODPRE + w+ 5 wi » ¥ © 3 mg. . 0.296 0.084 0.397 0.416 Manganese .. . . . . . . . . mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . Thiamin. . . . . . . . .. mg. . . 0.350 1 0.099 0.469 0.492 Riboflavin . . . . . . . . . mg. 0.110 1 0.031 0.147 0.155 NIZE wi + sm v3 2.8 § & mg. 2.140 1 0.608 2.868 3.009 Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. Folacin . . . . . . . . .. meg . VitaminByp . . . . . . . mcg 0 0 0 0 vitamin A... o.oo. nr 2 : 5 y y LIPIDS: Fatty acids: Saturated, total . . . . . . 8 11.037 3.135 14.790 15.518 4:0. . .. . .... g 0. i 4 on 2 ww» £ BiB. vs wo v5 wm #4 g 10:00. 2 3 v5 3 » & 2 £ 1220. ¢ « wv vw + 5 g 14:0... ...... g 0.468 44 0.133 0.627 0.658 160. . ....... g 6.247 44 1.774 8.371 8.783 180. . . . ... .. g 2.704 44 0.768 3.623 3.802 Monounsaturated, total. . . g 58.171 16.521 77.949 81.788 6: ii 5 2 5 3 9d 3 g 15.961 44 4,533 21.388 22.441 180 vs 5 wou 5 wows 8 41.163 44 11.690 55.158 57.875 Wow ows v0» g 1.047 44 0.297 1.403 1.472 21... ee £ Polyunsaturated, total . . . g 1.271 0.361 1.703 1.787 18:2... LL... g 1.271 44 0.361 1.703 1.787 1818s & ¢ mon ox weno g 18:4: 2 vs 5 2 5 5:05 5 £ 204 , 5 oosvo moss 8g 20:50: x 50 2 wow a Fd 225. . 5 avs owes g 226... « ov ovv ow 2 = Cholesterol . . . . . . . . mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g ww» Threonine . . . . . . . .. g 0.263 2 0.075 0.352 0.370 Isoleucine . . . . . . . .. £ 0.244 2 0.069 0.327 0.343 Leucine. . . . . . . . .. g 0.462 2 0,131 0.619 0.650 Lysine . . . . . . .... g 0.324 2 0.092 0.434 0.456 Methionine . . . . . . . . 8 0.092 2 0.026 0.123 0.129 Cystine . . . . ...... 8 0.096 2 0.027 0.129 0.135 Phenylalanine . . . . . . . 8 0.260 2 0.074 0.348 0.366 Tyrosine . . . . . . . .. £ 0.337 2 0.096 0.452 0.474 Valine Lo... 8 0.321 2 0.091 0.430 0.451 Arginine... . . . . . . 2 0.899 2 0.255 1.205 1.264 Histidine. . . . . . .... g 0.168 2 0.048 0.225 0.236 ABDIne ; vi: 0 vs ws 8 0.329 2 0.093 0.441 0.463 Asparticacid . . . . . . . . g 0.827 2 0.235 1.108 1.163 Glutamic acid. . . . . . . . g 1.782 2 0.506 2.388 2.505 Glyging « wo 3 w 5.3 » 55 8 0.371 2 0.105 0.497 0.522 Proline . . . . ...... 8 0.396 2 0.112 0.531 0.557 Serine . . . . . ...." 8 0.351 2 0.100 0.470 0.494 AH-8-12 (1984) NDB No. 12131 NUTS Macadamia Nuts, oil roasted Page 81 Nutrients 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 Number of Mean 1 ¢ wholes or error wmpls oz = 28.4 g1 halves = 134 g2 A B Cc D E F G PROXIMATE: Water, » 5 uo + » w 23 4 + g 1.67 0.265 6 0.47 2.23 1.55 Foodenergy - « « - +» + kcal 718 204 962 3,258 #Nergy kJ. 3,005 853 4,027 13,630 Protein (NX 5.30). . . . . 8g . 7.26 0.562 2 2.06 9.73 32.94 Total lipid (fat) . . . . . . . 8 76.52 1.241 3 21.73 102.54 347.09 Carbohydrate, total . . . . . g 12.90 3.66 17.29 58.53 FIDBE., + « v0 o as & bof g . 1.73 0.110 2 0.49 2,32 7.85 rT EET 8 . 1.65 0.250 2 0.47 2.21 7.48 MINERALS: Calelum . « w+ vv ¢ ww 3 mg. 45 5.041 3 13 60 205 WOR i» ww 3 wos a ww 8 mg. 1.80 0.113 3 0.51 2.41 8,15 Magnesium . . . . . . mg. 117 2.050 2 33 157 531 Phosphorus. . . . . . . . mg. 200 20.922 3 57 268 908 Potassium . . . . . . . . . mg. 329 43.400 2 94 441 1,494 Sodium? . . . . . . . .. mg. 7 2 9 30 Zinc... o.oo... mg. 1.10 1 0.31 1.47 4,99 Copper . . « «o.oo... mg. 0.300 1 0.085 0.402 1.361 Manganese . . . . . . . . . mg. VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 1 0.0 0.0 0.0 Thiamin. . . . w + 5 « « mg. 0,213 0.003 2 0.060 0.285 0.966 Riboflavin . . . . . . . . . mg. 0.109 0.009 2 0.031 0.146 0.494 Nain wo « ouorow ow oan ow mg. 2.020 0.420 2 0.574 2.707 9.163 Pantothenic acid. . . . . . . mg. . VitaminBg . . . . . . . . mg. . Folaginy « . . ; wo + 5 6 & 3 mcg VitaminByp . . . . . . mcg 0 0 0 0 ag RE. 1 0.900 2 0 1 4 Vitamin A. . oo... ww. 9 9.000 2 3 12 41 LIPIDS: Fatty acids: Saturated, total . . . . . . 8 . 11.456 3.254 15.351 51.964 $0. ¢ + 2 ¢ 5a 5s g . 60: + vw 5 wo + @ g BO. . vt sw owns g 10:0. « vv 2 ov vow 8 120. . . . . . . 8 140. ........ 8 0.486 0.138 0.651 2.204 160. . ....... 8 6.484 1.841 8.689 29.411 180... ...... g 2.807 0.797 3,761 12,733 Monounsaturated, ictal. . . g 60.378 17.147 80.907 273.875 16:1... ...... 8 16.567 4,705 22.200 75.148 BY y ow x wom sono g 42.725 12.134 57.252 193.801 200. LLL. 8 1.087 0.309 1.457 4,931 21... g Polyunsaturated, total . . . g . 1.319 0.37% 1.767 5.983 182... 8 1,319 0,375 1.767 5.983 18:3, 5 v5 0 9 3 Ww + g . 184. . . vv 5 vs zg . 2004. «is wowa ow g . 1 +. JO g . 25. 0... LL. g 226. . . . ihm g Cholesterol . . . . . . . . mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g Threonine . . . . . . . . . 8 0.230 0.065 0.308 1.043 Isoleucine . . . . . . . . . 8 0.214 0.061 0.287 0.971 Leucine . . . . . . . . .. g 0.404 0.115 0.541 1.833 Lysine . . . . ...... g 0.284 0.081 0.381 1.288 Methionine . . . . . . . . 8 0.081 0.023 0.109 0.367 Cystine . « + » jw s 5 5 2 » 3 0.084 0.024 0.113 0.381 Phenylalanine . . . . . . . g 0.227 0.064 0.304 1.030 Tyrosine . . . . . . . 8 0.295 0.084 0.395 1,338 Valine . . . . ...... 8 0.281 0.080 0.377 1.275 Arginine. . . . . . . . .. 8 0.786 0.223 1,053 3.565 Histidine. . . . . . . . .. 8 0.147 0.042 0.197 0.667 Alanine . . . . . . . . .. 2 0.288 0.082 0.386 1.306 Asparticacid . . . . . . . . 2 0.723 0.205 0.969 3.280 Glutamicacid. . . . . . . . g 1.559 0.443 2.089 71.072 Glycine . . . . . . . . .. 8 0.32% 0.092 0.436 1.474 Proline . . . . ...... g 0.347 0.099 0.465 1.574 Serine . . . . ....." 8 0.307 0.087 0.411 1,393 1] oz = approx. 10-12 whole kernels or 20-24 halves. 2 1 cup = approx. 33 whole kernels or 73 halves; 1 cup chopped = 110 g. 3 Value based on data for product without added salt. Product with added salt contains 260 mg sodium per 100 g. AH-8-12 (1984) NDB No. 12133 NUTS Mixed Nuts, dry roasted, with peanuts’ Page 82 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 ou Standard Number of Approximate measure and weight Refuse: 0 o" error mmples 1 oz =28.4¢g 1c=137g A B Cc D E F G PROXIMATE: Water vo = 2 » + 3 5 & 3% = 8. 1.75 0.50 2.40 7.94 kcal 594 169 814 2,694 Food energy + = + « « - - - kJ 2,485 706 3,404 11,270 Protein (NX 5.30). . . . . 2 17.30 4.91 23.70 78.47 Total lipid (fat) . . . . . . . 8 51.45 14,61 70.49 233,38 Carbohydrate, total . . . . . g 25.35 7.20 34,73 114.99 FiBE?; ows 5 @ 2 5 & 3 & 8 0.90 0.26 1,23 4,08 BP «saws mus g . 4,15 1.18 5.69 18.82 MINERALS: Calcium. . . . . . .... mg. 70 20 96 318 Iron... . LL. mg. 3.70 1.05 5.07 16.78 Magnesium . . . . . . . . mg. 225 64 308 1,021 Phosphorus. . . . . . . . mg. 435 124 596 1,973 Potassium . . . . . . . . . mg. 597 169 817 2,706 Solum = + s wv vs # ¥ 5% mg. 12 3 16 55 Zine « v4 3 «3 2% 8 8 mg. 3.80 1.08 5.21 17.24 Copper . . . . . . . ... mg. 1.279 0.363 1.752 5.802 Manganese . . . . . . . . . mg. 1.937 0.550 2.654 8.786 VITAMINS: Ascorbicacid . . . . . . . . mg. 0.4 0.1 0.6 1.9 Tamil 4 5 + 6 2 5 3 & mg. 0.200 0.057 0.274 0.907 Riboflavin . . . . . . . .. mg. 0.200 0.057 0.274 0.907 Niacin... . . .. mg. 4,700 1.335 6.439 21.319 Pantothenic acid. . . . . . . mg. 1.205 0.342 1.651 5.466 VitaminBg . . . . . . . . mg. 0.296 0.084 0.406 1.343 Folacin . . . . . . . . .. mcg 50.4 14.3 69.0 228.4 VitaminByp . . . . . . . mcg 0 0 0 0 vd RE. 1 0 2 7 Vitamin A... . Lo. wv. 15 4 21 68 LIPIDS: Fatty acids: Saturated, total. . . . . . 8 6.899 1.959 9.452 31.294 0: sw 13m 2 5B 2 80. 5 iv 5 Ww v4 g 80. ........ 8 0.045 0.013 0.062 0.204 10:0... ...... g 0.045 0.013 0.062 0.204 1220... .. g 0.271 0.077 0.371 1.229 14:0... 8 0.216 0.061 0.296 0.980 16:0... ...... 2 4,213 1.196 5.772 19.110 18:0... ...... 8 1.749 0.497 2.396 7.933 Monounsaturated, total 8 31.395 8.916 43,011 142.408 EEE EEE REE 8 0.223 0.063 0.306 1.012 8... 8 30.802 8.748 42.199 139.718 200... 2 0.259 0.074 0.355 1.175 2 2 1 |, 8 Polyunsaturated, total . . . g 10.768 3.058 14,752 48,844 182, vv smn ee 8 10.535 2.992 14.433 47.787 123... LL. 8g. 0.190 0.054 0.260 0.862 188. 5 + sw + 5 » g 20:4, o.oo: uos os ow g 2:5. v6 5 woos wow g . 25... z . 26... . . .... 8 Cholesterol . . . . . . . . mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . £ 0.264 0.075 0.362 1.198 Threonine . . . . . . . . . g . 0.597 0.170 0.818 2.708 Isoleucine . . . . . . . . . g 0.744 0.211 1.019 3.375 Leucine: . oo « sow + a ow 8 1.371 0.389 1.878 6.219 Lysine . . . . ...... 8 0.712 0.202 0.975 3.230 Methionine . . . . . . . . g 0.228 0.065 0.312 1.034 CYSHng ; aii + wi 3 # 1 4 8 0.287 0.082 0.393 1.302 Phenylalanine . . . . . . . g 0.953 0.271 1.306 4,323 Tyrosine . . . . . . . .. 8 0.676 0.192 0.926 3.066 Valine... . Lo... 2 0.934 0.265 1.280 4,237 Arginine. . . . . . . . .. g 2.242 0.637 3.072 10.170 Histidine. . . . . . . . .. 8 0.480 0.136 0.658 2.177 Alanine . . . . . . .. .. 8 0.806 0,229 1.104 3.656 Asparticacid . . . . . . . . 8 2.056 0.584 2.817 9.326 Glutamicacid. . . . . . . . g 4,423 1.256 6.060 20.063 Glycine . . . . . . . . .. 8 1.064 0.302 1.458 4.826 Proline . . . . . . .. .. 8 0.875 0.249 1.199 3.969 Serine . . . . . . ..." 8 0.917 0.260 1.256 4,160 ! Values based on a mixture of cashew nuts, almonds, peanuts, filberts, and pecans. 2 Value based on data for product without added salt. Product with added salt contains 669 mg sodium per 100 g. AH-8-12 (1984) NDB No. 12135 NUTS Mixed Nuts, oil roasted, with peanuts’ Page 83 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Approximate messure and weight Amount in edible portion of 1 pound of food as purchased Refuse: 0 Mean Standard Nites of error me loz=28.44g lc=182¢ A B Cc D E F G PROXIMATE: Watts 4 5 & 4 0 § 5 & Zien 2.03 0.58 2.89 9.22 kcal 617 175 876 2,798 Food energy « » + = +» kJ... 2,581 733 3,665 11,706 Protein (NX 5.30). . . . . zg... 16.76 4,76 23.80 76.03 Total lipid (fat) . . . . . . . g ... 56.33 16.00 79.99 255.53 Carbohydrate, total . . . . . g£ . .. 21.41 6.08 30.40 97.09 Fiber . . . . . ...... g£ . .. 2.16 0.61 3.06 9.78 AB wos ow ows wos g . 3.47 0.98 4,92 15,73 MINERALS: Calclam . . + + + © + 5 4 mg. . . 108 31 153 488 HOR & vs wv 3 vw 8 2 w+ mg. 3.21 0.91 4.56 14.57 Magnesium , . . . . . . . mg. 235 67 333 1,064 Phosphorus. . . . . . . . mg. . . 464 132 659 2,106 Potassium . . . . . . . . . mg. . . 581 165 825 2,636 Sodium“. . . . . . . ... mg. 11 3 16 50 Zine . o.oo. mg. 5.08 1.44 7.22 23,05 Copper . . . . . . . ... mg. 1.661 0.472 2.359 7.534 Manganese . . . . . . . . . mg. . . 1.892 0.537 2.687 8.582 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.5 0.1 0.7 2.1 THAIN. 5 « c 4 » 5 8 w 4 mg. . . 0.498 0.141 0.707 2.259 Riboflavin . . . . . . . .. mg... 0.222 0.063 0.315 1.007 Niacin... ooo. mg... 5.061 1.437 7.187 22.957 Pantothenicacid. . . . . . . mg. . . 1.248 0.354 1.772 5.661 VitaminBg . . . . . . . . mg. . 0.240 0.068 0.341 1.089 Folacin . . . . . . .... mcg 83.0 23.6 117.9 376.5 VitaminByp . . . . . . .. mcg 0 0 0 g Sasseich RE. 2 i 3 9 Vitamin A + + + «o.oo. 0. 19 6 28 88 LIPIDS: Fatty acids: Saturated, total. . . . . . £ sw 8.725 2.478 12.390 39.577 4:0 8g . 6:0 8g . 8:0 g 0.050 0.014 0.071 0.227 10:0 8 0.050 0.014 0.071 0.227 12:0 8 0.296 0.084 0.420 1.343 14:0 8 V.255 0.072 0.362 1.157 16:0 8 6,238 1.488 7.438 23.760 18:0 g 2.423 0.688 3.441 10.991 Monounsaturated, total. . . g 31.695 9.001 45,007 143.769 161... 8 0.238 0.068 0.338 1.080 81... 2 31.048 8.818 44.088 140.834 20:0... LLL. 8 0.299 0.085 0.425 1.356 2 +1 OR, g Polyunsaturated, total . . . g 13.299 3.777 18.885 60.324 182... 8 . 13.067 3.711 18.55% 59.272 183... 8 0.176 0.050 0.250 0.798 18:4, . + 4s » sun Ba 20... . ow g - 2005... LL. g . pi. g . 266. i vows sows 2 x Cholesterol . . . . . . . . mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g ... 0.247 0.070 0.351 1.120 Threonine . . . . . . . .. ETE 0.569 0.162 0.808 2.581 Isoleucine . . . . . . . .. £ 0.724 0.206 1.028 3.284 Leucines , . . . . . . . . . 8 1.344 0.382 1.908 6.096 Lysine . . . . . uo... . g 0.658 0.187 0.934 2.985 Methionine . . . . . . .. 8 0.338 0.096 0.480 1.633 CYsting , & + + « + = 5 « g 0.294 0.083 0.417 1.334 Phenylalanine . . . . . . . 8 0.920 0.261 1.306 4,173 Tyrosine . . . . . . . . . g 0.655 0.186 0.930 2.971 Valine + =; x 5 «5 5 + a g 0.936 0.266 1.329 4.246 Arginine. . . . . . . . .. g 5s 2.024 0.575 2.874 9.181 Histidine, + « « + 5 5% 5 g »o 0.471 0.134 0.669 2.136 Alanine . . . . ...... 8 ... 0.772 0.219 1.096 3.502 Asparticacid . . . . . . . . 8g... 1.958 0.556 2.780 8.881 Glutamicacid. . . . . . . . g . .. 4.128 1.172 5.862 18.725 Glycine . . . . . ..... g we 1.006 0.286 1.429 4.563 Proline . . . . ...... 8 0.822 0.233 1.167 3.729 SOHNE «xv xm ew s 0.911 0.259 1.294 4.132 ! Values based on a mixture of cashew nuts, peanuts, brazilnuts, filberts, almonds, and pecans. 2 Value based on data for product without added salt. Product with added salt contains 652 mg sodium per 100 g. AH-8-12 (1984) NDB No. 12137 NUTS Mixed Nuts, oil roasted, without peanuts’ Page 84 Nutrients 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 Me. Standard Number of ” wor = 10z=28.4g 1c=144 g A B Cc D E F G PROXIMATE: Water . . . . . o.oo. g 3.15 0.89 4.53 14.27 eal 615 175 886 2,790 Foodenergy « » = +» * + kJ. 2,598 738 3,741 11,783 Protein (NX 5.30). . . . . g 15.52 4.41 22.35 70.42 Total lipid (fat) . . . . . . . g 56.17 15.95 80.88 254.79 Carbohydrate, total . . . . . g 22.27 6.33 32.08 101.04 Fiber . . . . . . ..... g . 2.21 0.63 3.18 10.02 BH 5 ovo mn kom sd g . 2.89 0.82 4.16 13.09 MINERALS: Calcium. . . . . . . . .. mg. 106 30 153 482 WOR ; 4 v5 5 v3 m2 3 3 mg. 2.57 0.73 3.70 11.66 Magnesium , . . . . . . . mg. 251 71 361 1,137 Phosphorus. . . . . . .. mg. 449 127 646 2,035 Potassium . . . . . . . .. mg. 544 154 783 2,467 Sodium”. . . . . . LL. mg. 11 3 16 50 Zinc . o.oo... mg. 4.66 1.32 6.71 21.12 Copper « + + = x # & v & » mg. 1.795 0.510 2.585 8.142 Manganese . . . . . . . . . mg. 1.547 0.439 2.228 7.017 VITAMINS: Ascorbicacid . . . . . . . . mg. 0.5 0.2 0.8 2.4 Thiamin. . . . . . . . .. mg. 0.504 0.143 0.726 2.286 Riboflavin . . . . . . . .. mg. 0.486 0.138 0.700 2.204 Niacin. . . . . . .... mg. 1.964 0.558 2.828 8.909 Pantothenic acid. . . . . . . mg. 0.962 0.273 1.385 4.364 VitaminBg . . . . . . .. mg. 0.180 0.051 0.259 0.816 Folagin « . sows wim + a a mcg 56.4 16.0 81.2 255.9 VitaminByp . . LL... meg 0 0 0 0 _— RE. 2 1 3 9 Vitamin A... . oo. w. 20 6 29 93 LIPIDS: Fatty acids: Saturated, total. . . . . . g 9.087 2.581 13.085 41.219 40... ...... g 6:0. ........ g 80... ...... 8 0.078 0.022 0.112 0.354 100... ...... g 0.078 0.022 0.112 0.354 120... .... 8 0.467 0.133 0.672 2.118 140. ........ g 0.342 0.097 0.492 1.551 160. . ....... g 4.932 1.401 7.102 22.372 180... 8 2.783 0.790 4.008 12.624 Monounsaturated, total. . . g 33.137 9.411 47.717 150.309 161... 8 0.329 0.093 0.474 1.492 By Luss 2 32.517 9.235 46.824 147.497 2000. LL 8 0.149 0.042 0.215 0.676 WV v4 ok oe g Polyunsaturated, total . . . g 11.449 3.252 16.487 51.933 2... 2 11.137 3.163 16.037 50.517 83.0... 8 0.249 0.071 0.359 1.129 18:4. . ow «sw vs g . 2004... z . 20:8, 4 soos 6 nom own g AS. i ww wow own g . 236. . nm orn g Cholesterol . . . . . . . . mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g . 0.252 0.072 0.363 1.143 Threonine . . . . . . . . . g 0.568 0.161 0.818 2.576 Isoleucine . . . . . . . . . g 0.703 0.200 1.012 3.189 Leucine. . . . . . . . .. g 1.265 0.359 1.822 5.738 Lysine . . . . o.oo... g 0.682 0.194 0.982 3.094 Methionine . . . . . . . . g 0.346 0.098 0.498 1.569 Cystine . . . . ...... g 0.302 0.086 0.435 1.370 Phenylalanine . . . . . . . 8 0.820 0.233 1.181 3.720 TYOSINg & « + « «ox x wo 8 0.510 0.145 0.734 2.313 Valine . . . .. ..... 8 0.952 0.270 1.371 4.318 Arginine. . . . . . .. .. g 1.989 0.565 2.864 9.022 Histidine. . . . . . .. .. g 0.416 0.118 0.599 1.887 Alanine . . . . . . . . .. 8 0.715 0.203 1.030 3.243 Asparticacid . . . . . . . . g 1.617 0.459 2.328 7:335 Glutamicacid. . . . . . . . g 3.872 1.100 5.576 17.563 Glycine . . + . . « «vu. 8 0.844 0.240 1.215 3.828 Proline . . . . . . .... 8 0.773 0.220 1.113 3.506 Serine . . . . . .... 5 2 1.620 0.460 2.333 7.348 1 value based on a mixture of cashew nuts, almonds, brazilnuts, pecans, and filberts. 2 Value based on data for product without added salt. Product with added salt contains 700 mg sodium per 100 g. AH-8-12 (1984) NDB No. 12138 NUTS Peanut Kernels, dried Arachis hypogaea Page 85 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: Shells 27% Me Standard Number of an error 2 ki loz=28.4g lc=146g A B C D E F G PROXIMATE: Water . . . . . . . . . .. g 6.65 1.89 9.71 22.02 kcal 567 161 827 1,876 Food energy - - = «= «= - «+ Xl. 2,370 673 3,461 7,849 Protein (NX 5.46). . . . . g 25.67 7.29 37.48 85.00 Total lipid (fat) . . . . . . . g 49.18 13.97 71.80 162.82 Carbohydrate, total . . . . . g . 16.18 4.60 23.63 53.59 Fiber . . . . . . . . . .. g . 4.89 1.39 7.14 16.19 Ash... ... g 2:32 0.66 3.38 7.67 MINERALS: Calcium . . . . . LL. mg 58 17 85 193 Iron . . . . .. ..... mg. 3.23 0.92 4.71 10.69 Magnesium . . . . . . | mg. 180 51 262 594 Phosphorus . . . . . . . . mg. 383 109 560 1,269 Potassium . . . . . . . . . mg. 717 204 1,047 2,374 Sodium ; ow x wie vow mg. 16 5 23 53 Zinc... mg. 3.27 0.93 4,78 10.84 Copper . . . . . . . ... mg. 1.002 0.285 1.463 3.318 Manganese . . . . . . . . . mg. 1.113 0.316 1.625 3.685 VITAMINS: ? Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . . . mg. 0.664 0.189 0.969 2.199 Riboflavin . . . . . . . . . mg. 0.131 0.037 0.191 0.434 Nideln: 4 0 05 5 5 % 2 4 mg. 14.150 4.019 20.659 46.851 Pantothenic acid. . . . . . . mg. 2.764 0.785 4.035 9.152 VitaminBg . . . . . . . . mg. 0.296 0.084 0.432 0.980 Folacin . . . . . . . . .. mcg 100.6 28.6 146.9 333.1 VitaminByp . . . . . . . mcg 0 0 0 0 Vitamin A . . . . . ..L iy : : > y LIPIDS: Fatty acids: Saturated, total . . . . . . 8 6.823 1.938 9.962 22.591 40... ...... £ 6:0. . . ...... £ 80. :. » : 45 55 a g 1000: + vo « «ie 5 3 g 1220... LL. 2 140. ........ 8 0.025 0.007 0.037 0.083 160. « ov « 4s wv + = 8 5.145 1.461 7.512 17.035 180... ...... 8 1.098 0.312 1.603 3.635 Monounsaturated, total. . . g 24.389 6.926 35.608 80.752 16:1... LL 8 0.009 0.003 0.013 0.030 J 8 23.717 6.736 34.627 78.527 20:0... 8 0.660 0.187 0.964 2.185 v.¢ - N 8g Polyunsaturated, total . . . g . 15.534 4.412 22.680 51.433 18:2... 8 15.530 4.411 22.674 51.420 183... g 0.003 0.001 0.004 0.010 184. . oo 2 «45 z 204. , vw sa 5 23 @ z 0:8. . wv iim ove £ 25. 2 wv nom ow ona g - 26... ...... g . Cholesterol. . . . . . . . mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g 0.310 53 0.088 0.453 1.026 Threonine . . . . . . . . . g 0.743 77 0.211 1.085 2.460 Isoleucine . . . . . . . . . g 0.997 73 0.283 1.456 3.301 Leucine, . . « « vv + « 8 1.928 74 0.548 2.815 6.384 Lysine . . . . . ..... g 0.992 88 0.282 1.448 3.285 Methionine . . . . . . . . g 0.263 77 0.075 0.384 0.871 Cystine . . . . . . . ... g 0.329 29 0.093 0.480 1.089 Phenylalanine . . . . . . . g 1.467 74 0.417 2.142 4.857 Tyrosine . . . . . . . .. g 1.232 69 0.350 1.799 4.079 Valine . . . . o.oo... . g 1.161 74 0.330 1.695 3.844 Arginine. . . . . . . . .. 2 3.456 73 0.982 5.046 11.443 Histidine. . . . . . . . . . g 0.748 73 0,212 1.092 2.477 Alanine . . . . . . . ... g 1.133 66 0.322 1.654 3.751 Asparticacid . . . . . . . . g 3.451 66 0.980 5.038 11.426 Glutamicacid. . . . . . . . g 6.094 65 1.731 8.897 20.177 Glycine . . . . . . . . .. 8 1.173 66 0.504 2.589 5.870 Proline . . . . . . . ... g 1.246 62 0.354 1.819 4.126 Serine . . . . . . ...-" 8 1.434 66 0.407 2.094 4.748 1 Values based on a mixture of Spanish peanuts and Virginia peanuts. 2 Alpha-tocopherol = 9.13 mg per 100 g. AH-8-12 (1984) NDB No. 12180 NUTS Peanut Kernels, oil roasted’ Page 86 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: Shells 33% Me. Standard Number of an error samples 1oz=28.08g 1c = 145 gq? A B Cc D E F G PROXIMATE: ate FN g . 1.99 0.56 2.88 6.04 bol 580 165 841 1,762 Food energy + + + + + +: - J 2,426 689 3,8 » sp 2 i LS 26.78 7.60 8. . A Ath ws ius 49.19 13.97 71.32 149.48 Carbohydrate, total . . : } g : i . 18.48 5.25 26.79 56.15 Fiber. . . . ....... Z... 2.39 0.68 3.47 7.26 Ash oo g 3.58 1.02 5.19 10.87 MINERALS: Calcium, « + ws 5 0 4 5 mg. . . 86 24 125 262 ron . . . .o. mg. . . 1.92 0.54 2.78 5.83 Magnesium. . . . . . . . mg. . . 188 53 273 571 Phosphorus. . . . . . . . mg. . 506 144 733 1,537 Potassium . . . . . . . . . mg. . . 703 200 1,020 2,137 Sodium’. . . . LL... . mg 15 4 22 47 Zinc . o.oo. mg. . . 6.62 1.88 9.60 20.12 COPPEF + nov 5 # ol = uo mg... 1.273 0.362 1.846 3.869 Manganese . . . . . . . . . mg. . . 1.235 0.351 1.791 3.753 VITAMINS: * ! Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. . . 0.293 0.083 0.425 0.890 Riboflavin . . . . . . . .. mg... 0.101 0.029 0.146 0.307 Niacin. . . . . . . . .. mg. . 14.796 4.202 21.454 44,965 Pantothenic acid. . . . . . . mg. . . 2.092 0.594 3.033 6.358 VitaminBg . . . . . . . mg. . . 0.398 0.113 0.577 1.210 Folacin . . . . . . . ... meg . . 105.6 30.0 153.1 320.8 VitaminByg . . . . . LL. . meg 0 0 0 0 _— RE. 0 0 0 0 Vitamin A . . . . . . . wv. 0 0 0 0 LIPIDS: Fatty acids: Saturated, total. . . . . . g 6.851 1.946 9.934 20.820 BO vans mw g 6:0, ov + 4 vrs ow» 8 BIO: wv how brows g 1005 2 2 5 5 © + g 120... LL... 2 FL g 0.025 0.007 0.036 0.076 160... + wv 0 wo 8 5.166 1.467 7.491 15.699 18:0... . . .... 8 1.103 0.313 1.599 3.352 Monounsaturated, total. . . g 24.488 6.955 35.508 74.419 6 i 2 6. 2 ns 8 0.009 0.003 0.013 0.027 181... 8 23.814 6.763 34.530 72.371 20:0... LLL. 8g 0.663 0.188 0.961 2.015 221% vx wos 5 mow ok g . Polyunsaturated, total . . . g . 15.597 4.430 22.616 47.399 182... g 15.593 4.428 22.610 47.387 183... 8 0.003 0.001 0.004 0.009 18:85 2 5 © £5 ne 4 » 2 0:4 qos wkd g£ 20:8. 5 5 5 sam us 2 u 225. , 5 509 5 8 g 26. «3 wim ova g . Cholesterol . . . . . . . . mg. . 0 0 0 0 Phytosterols . . . . . . . . mg... AMINO ACIDS: Tryptophan . . . . . . . . g 0.324 0.092 0.470 0.985 Threonine . . . . . . . . . g . 0.775 0.220 1.124 2.355 Isoleucine . . . . . . . . . g 1.039 0.295 1.507 3.158 Leucine . . . . . . . . .. g 2.010 0.571 2.915 6.108 Lysine . . . . . . .... g 1.035 0.294 1.501 3.145 Methionine . . . . . . . . 2 0.275 0.078 0.399 0.836 CYSHIBE « + 4 4 + 5 5. + 5 3 g 0.343 0.097 0.497 1.042 Phenylalanine . . . . . . . g 1.530 0.435 2.219 4.650 TYIOSING + 5 ov + 5 & 5 4 8 1.285 0.365 1.863 3.905 Valine . . . . ...... g 1.211 0.344 1.756 3.680 Arginine. . . . . . . ... g£ ... 3.604 1.024 5.226 10.953 Histidine. . . . . . . ... £ iva 0.780 0.222 1.131 2.370 Alanine . . . . . . . . .. g 1.182 0,336 1.714 3.592 Asparticacid . . . . . . . . g 3.599 1.022 5.219 10.937 Glutamicacid. . . . . . . . g 6.354 1.805 9.213 19.310 Glycine . . . . . . .... g 1.848 0.525 2.680 5.616 Proline . . . . . ..... 8 1.299 0.369 1.884 3.948 Serine . . . . .....-% 8 1.495 0.425 2.168 4.543 » Values based on a mixture of Spanish peanuts and Virginia peanuts. 2 Wholes, halves, chopped. 3 value based on data for product without added salt. * Alpha-tocopherol = 7.41 mg per 100 g. Product with added salt contains 432 mg sodium per 100 g. AH-8-12 (1984) NDB No. 12181 NUTS Peanut Butter’ Page 87 Nutrients 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 Standard Number of Moan oor umelet 1 thsp = 16 g 1c=258g A B C D E F G PROXIMATE: Water. . . . . . . . . .. g. .. 1.29 0.028 399 0,21 3.33 5.86 keal + + 591 95 1,526 2,682 Food energy « = = «= - - - {%. 2.474 396 6,383 11.222 Protein (NX 5.46), . . . . g ... 28.48 0.855 559 4.56 © 73.48 129.19 Total lipid (fat) . . . . . . . g ... 51.14 0.066 545 8.18 131.93 231.95 Carbohydrate, total . . . . . 8... 15.84 2.53 40.87 71.85 Fiber . . . . . . . . ... g . .. 3.32 0.049 5 0.53 8.57 15.06 Ash. . g . .. 3.25 0.009 337 0.52 8.39 14.75 MINERALS: Calcium . . . . . ..... mg. . . 33 1.805 25 5 85 150 Iron . . . o.oo... mg. . . 1481 0.013 447 0.29 4.67 8.21 Magnesium , . . . . . . . mg. . . 175 0.746 284 28 451 793 Phosphorus . . . . . . . . mg. . . 374 1.901 279 60 964 1,694 Potassium . . . . . . . . . mg. . . 685 4,265 154 110 1,767 3,107 Sodium, . , wos s ows mg 17 3 44 77 ZING « ov 5 0% 5 0m as mg... 2.92 0.021 268 0.47 7.53 13.24 Copper . . . + « + 4 + 4 + mg. . 0.586 0.040 14 0.094 1.512 2.658 Manganese . . . . . . . . . mg. . . 1.608 0.128 12 0.257 4.149 7.294 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. . . 0.147 0.034 14 0.024 0.379 0.667 Riboflavin . . . . . . . . . mg. . . 0.105 0.011 12 0.017 0.271 0.476 NIZE 50 5 5 0 38 500 5 mg 13.444 0.054 447 2.151 34.686 60.982 Pantothenic acid. . . . . . . mg 0.920 0.077 8 0.147 2.374 4,173 VitaminBg . . . . . . .. mg 0.388 0.015 9 0.062 1.001 1.760 Folacin . . . . . . . . .. mcg 82.0 8.579 10 13.1 211.5 371.9 VitaminByg . . . . . . . meg 0 0 0 0 . . RE. Vitamin A . . . . . . . . w. LIPIDS: Fatty acids: Saturated, total . . . . . . 8 . 8.525 1.364 21.995 38.669 | g 60. . ....... & 80. ........ g . 0:0: & 2 2.8 3 oon » g . 120. . ....... 8g 0.024 83 0.004 0.062 0.109 140. ........ g 0.048 83 0.008 0.124 0.218 160. ........ 8 . 5.789 90 0.926 14.936 26.259 180. ........ 8 1.940 90 0.310 5.005 8.800 Mosca nite, Sot. Lo. 8 24.705 3.953 63.739 112.062 16:1... LLL... 8 18,1, ........ 8 23.972 90 3.836 61.848 108.737 20:0... LL... 8g 0.734 85 0.117 1.894 3.329 Qt, 50h vs 8 Polyunsaturated, total . . . g . 15.398 2.464 39.727 69.845 182... 0... 8 15.398 90 2.464 39.727 69.845 18:3... 0... .. g . 184... g . 2008. 5 » 1.217 0.346 1,558 2.870 Lysine . . . ....... 2 ow 0.927 0.263 1.187 2.186 Methionine . . . . . . . . g 0.276 0.078 0.353 0.651 Cystine . . . ....... 8 swe 0.372 0.106 0.476 0.877 Phenylalanine . . . . . . . 8 0.859 0.244 1.100 2.026 TYrosine ov sie 2 ww os 8... 0.518 0.147 0.663 1.221 Valine . » oo wows sw 8 vs 1.023 0.291 1.309 2.412 Arginine. . . . . . . ... g . .. 1.586 0.450 2.030 3.740 Histidine. . . . . ..... FE 0.389 0.110 0.498 0.917 Alanine . . . . . . .. .. g . .. 0.721 0.205 0.923 1,700 Asparticacid . . . . . . . . g 5% 1.535 0.436 1.965 3.620 Glutamicacid. . . . . . . . 2 sus 3.566 1.013 4.564 8,409 Glycine « « « «4 5 + 3 & + 8 0.794 0.225 1.016 1.872 Proline . , « . 4 05. 4 8g 0.687 0.19% 0.879 1.620 Serine. . . 5.40 ean "Baw 0.980 0.278 1.254 2.311 ! Value based on data for product without added salt. Product with added salt contains 780 mg sodium per 100 gq. AH-8-12 (1984) NDB No. 12152 NUTS Soybean Kernels, roasted and toasted Glycine max Page 98 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 Standard Number of c whole Mai ror SiRplet 1 oz = 28.4 ¢! kernels = 108 g A B Cc D E F G PROXIMATE: WaleF. + « + & 5 3 & v 5 = g . .. 4,23 1.299 3 1.20 4.57 19.20 kcal 453 129 490 2,056 Food energy - = + = + * kJ. 1,896 539 2,048 8,602 Protein (NX 5.71). . . . . g . 37.00 1.846 3 10.51 39.96 167.84 Total lipid (fat) . . . . . . . g 23.95 1.950 2 6.80 25.87 108.64 Carbohydrate, total . . . . . g . 30.97 8.68 33.01 138.65 FIORE, o + 2 w 6 3 wv 5 » g . . 3.55 1.050 2 1.01 3.83 16.10 rR g . 4,25 0.750 2 1.2) 4,59 19.28 MINERALS: Calcium . . . . . LL... mg. . . 138 1 39 149 626 Iron... ..... mg. . . 4.45 0.550 2 1.26 4.81 20.19 Magnesium... . . . mg. 173 27.504 2 49 186 782 Phosphorus. . . . . . . . mg. 363 1 103 392 1,647 PORMSSIUM. .. + + 4% 4» ww mg... 1,470 1 417 1,588 6,668 SOM: 1 «3 wo 6 5 ww mg... 4 1 4 18 IE o 5 5 6 wv x woo mg. . . 3.62 0.480 2 1.03 3.91 16.42 COPPEr + oo + + ww + ww mg. . . 1.064 0.236 2 0.302 1.149 4.826 Manganese . . . . . . . . . mg. . . ’ VITAMINS: Ascorbicacid . . . . . . . . mg. . . 2.2 1 0.6 2.4 10.0 ThIAMIA, « » 5 6 3 3 @ 5 3 mg. . . 0.100 1 0.028 0.108 0.454 Riboflavin . . . . . . . . . mg. . . 0.145 1 0.041 0.157 0.658 77 mg. 1.755 0.345 2 0.498 1.895 7.961 Pantothenic acid. . . . . . . mg. . . 0.453 1 0.129 0.489 2.055 VitaminBg . . . . . . . mg. . . 0.299 0.091 2 0.085 0.323 1.356 Folacin . . . . . . . . .. meg . . 225.5 14.502 2 64.0 243.5 1,022.9 VitaminByp . . . . . . meg . . 0 0 0 0 VIEIRA « « oo rn en RE 20 1 6 22 21 1U . 200 1 57 216 907 LIPIDS: Fatty acids: Saturated, total . . . . . . g 3.168 0.900 3.42) 14.370 405 5 v3 m2 2 me £ 60: vw 45 wv 5 ww £ BO: i vow ow vows g AO: + oom ow wow» £ 1220. . . . . . . .. g 14:0... .... z 0.024 0.007 0.026 0.109 160. . . ...... 8 2,266 0.644 2.447 10,279 180... ...... 8 0.910 0.258 0.983 4,128 Monounsaturated, total 8 5.580 1.585 6.026 25,311 161... ...... 8 0.048 0.014 0.052 0.218 81... 8 5.016 1.425 5.417 22.753 2000. LL g 0.044 0.012 0.048 0.200 TY eo ome wm BER 8 Polyunsaturated, total EN 12.738 3.618 13.757 57.780 182... 0. 8 12,215 3.469 13.192 55,407 183... 8 1.496 0.425 1.616 6.786 Wh: iv vn wv aw £ 2004. os owe von 8g 2005... Lo. £ 228. oo ox mo EWE 8 22:6, © vs 4 ov % wd g . Cholesterol . . . . . . . . mg. 0 0 0 0 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . g 0.564 61 0.160 0.609 2.558 Threonine . . . . . . . . . g 1.607 148 0.456 1.736 7.289 Isoleucine . . . . . . . . . 8 1.884 132 0.535 2.035 8.546 Leuciner. . . . . . . . . . 8 3.013 132 0.856 3.254 13.667 Lysihe . . 5 mv 3 ow v # 8 2.584 156 0.734 2.791 11.721 Methionine . . . . . . . . g 0.499 162 0.142 0.539 2.263 Cystine . . . ....... 8g 0.626 137 0.178 0.676 2.840 Phenylalanine . . . . . . . 8 1,931 132 0.548 2.085 8.759 Tyrosine . . . . . . . . g 1.469 127 0.417 1.587 6.663 Valine . . . . .... 8 1.847 132 0.525 1,995 8.378 AgInIng. : ov x 6 wows os 8 3.012 131 0.855 3.253 13.662 Histidine. . . . . . . . . . g 0.998 131 0.283 1,078 4.527 Alanine . . =v «wv 0 no g 1.829 126 0.519 1.975 8.296 Asparticacid . . . . . . . . g 4,653 126 1,321 5,02% 21.106 Glutamic acid. . . . . . . . 8 7+521 126 2.136 8.123 34,115 Glycine . . . . . . . . .. g og) 127 0.486 1.848 71.761 Proline . : = wo Es wo g 2.271 141 0.645 2.453 10.301 EE 8 2.145 142 0.609 2.317 9.730 11 oz = approx. 95 kernels. 2 Value based on product without added salt. Product made with added salt contains 163 mg sodium per 100 g. AH-8-12 (1984) NDB No. 12139 NUTS Page 99 Walnuts, Black, dried Juglans nigra 3 Amount in edible portion of Amount in edible portion of Amount in 100 grams, edible ion : Nutrients and units ” port Cosi measures il — Ayo foot - purchased Approximate measure wi Refuse: SNE 1S Mean Si Niort 1 ¢ chopped loz=28.4g = 125 gt A B Cc D E F G PROXIMATE: Wateh, i . + = v5 5 £5 @ gw. 4,36 0.189 10 1.24 5.45 4.74 FOO enarEy = = & = # 4 5 kcal 607 172 759 661 energy kJ 2,541 722 3,176 2,765 Protein (NX 5.30). . . . . g i: w 24.35 0.276 10 6.91 30.43 26.49 Total lipid (fat) . . . . . . . 8 + 56,58 0.250 30 16.07 70.73 61.56 Carbohydrate, total . . . . . g 12.10 3.44 15.13 13.16 Fiber . . . . . . . . ... 8g... 6.46 0.351 10 1.83 8.08 7.03 Ash... ...... 8 2.61 0.046 10 0.74 3.26 2.84 MINERALS: CUCM + + wo 2 8 % 5 5 © mg. 58 1.619 15 16 72 63 Won + w vs wna wea mg. . . 3.07 0.159 15 0.87 3.84 3.34 Magnesium . . . . mg. 202 6.019 15 57 252 220 Phosphorus. . . . . . .. mg. 464 16,316 15 132 580 505 Potassium . . . . . . . .. mg. . . 524 18.196 15 149 655 570 Sodium . . . . . . . ... mg. 1 0.112 12 0 2 2 Zine... . LL... mg. 3.42 0.137 15 0.97 4,28 3.72 Copper . . . . . . . ... mg. 1.020 0.063 15 0.290 1,275 1.110 Manganese . . . . . . . .. mg. 4,271 0.142 15 1.213 5.339 4,647 VITAMINS: Ascorbicacid, + . w+ sn mg. . . Thiam: « « + #5 © ¢ & & mg. . . 0.217 0.062 0.271 0.236 Riboflavin . . . . . . . . . mg... 0.109 0.031 0.136 0.119 Niacin. . . . . . . . .. mg. 0.690 0.196 0.863 0.751 Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. Folacin . . . . . . . . . . mcg VitaminByp . . . LL... mcg 0 0 0 0 ed RE 30 8 37 32 VERN, » = wr = x 0 xe w. 296 84 370 322 LIPIDS: Fatty acids: Saturated, total. . . . . . g 3.628 1.030 4,535 3.947 $0. . . « « = +» g B10: + + vs © 4% w g 80. + « v5» ws 3 g JOO. + vv 4 wow wow £ 12:0. . 5 v5 wv 5 g 14:0... ...... g 160. . ....... g 2.126 5 0.604 2.658 2.313 180. . ....... 8 1.394 5 0.396 1.743 1.517 Monounsaturated, total 8 12.727 3.614 15.909 13.847 161. ........ g 0.077 2 0.022 0.096 0.084 wr... 8 11.856 6 3.367 14,820 12,899 29. ........ 8 0.548 2 0.156 0.685 0.596 ABT. vee oo 8 Polyunsaturated, total . . . g 37.492 10.648 46.865 40.791 182... 8 33.459 6 9.502 41.824 36.403 183. ........ g 3.306 6 0.939 4,133 3.597 184; 2s 5 +: vw % 5 @ 8 2004. . cc ce own g 2005. 5 vv ww wow 2 sow 225. 0... LL. 8... 2:6... . . . .. g Cholesterol . . . . . . . . mg. 0 0 0 0 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . g 0.322 10 0.091 0.403 0.350 Threonine . . . . . . . . . g£ . .. 0.730 7 0.207 0.913 0.794 Isoleucine . . . . . . . . . 8 0.978 7 0.278 1,223 1.064 Leucine. . . . . . . . . . g 1.704 7 0.484 2.130 1.854 Lysine . . . ....... g 0.721 7 0.205 0.901 0.784 Methionine . . . . . . .. 8 0.473 15 0.134 0.591 0.515 Cystine : & ov «vv s 3 w « g 0.468 15 0.133 0.585 0.509 Phenylalanine . . . . . . . 8 1.107 7 0.314 1.384 1.204 Tyrosine . . . . . . . . . 8 0.749 7 0.213 0.936 0.815 Valine . . . . ...... 8 1.286 7 0.365 1.608 1.399 Arginine. . . . . . .... 8 3.661 7 1.040 4,576 3.983 Histidine. . . . . . . ... g 0.680 7 0.193 0.850 0.740 ADIN; «vs sows ow 8 1.061 7 0.301 1.326 1.154 Asparticacid « © + wos von & g . 2.462 7 0.699 3.078 2.679 Glutamic acid. . . . . . . . 8... 5.213 7 1.480 6.516 5.672 Glycine . . . . . ..... 8 1.203 7 0.342 1.504 1.309 Proline . . . . . ..... 8 0.937 7 0.266 1.171 1.019 Serine . . . . .....o 8 1.240 7 0.352 1.550 1.349 11 cup finely ground = 80 g. AH-8-12 (1984) NDB No. 12154 NUTS Walnuts, English or Persian, dried Juglans regia Page 100 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 and units Somber of Approximate measure and weight Refuse: Shells 55% Neon Stade ey 1 c pieces or 10z = 28.4 g* chips = 120 g? A B Cc D E F G PROXIMATE: Water, , . us 4 wou ks wos Bisa 3.65 0.311 14 1.04 4,37 7.44 keal . . 642 182 770 1,310 Food energy + = + + + +: - Ko... 2,686 763 3,224 5,483 Protein (NX 5.30). . . . . g£ 14,29 0.265 14 4.06 17.15 29.17 Total lipid (fat) . . . . . . . g .. 61.87 2.254 22 17.57 74.24 126.27 Carbohydrate, total . . . . . £ i wa 18.34 5.21 22.01 37.43 FIBE si 3 wm v8 Wi 5 8% @ 2. 4,60 1.577 6 1.31 5,52 9.38 rE rr 1.86 0.055 12 0.53 2.23 3.79 MINERALS: Calcium. . . . . ... mg. . . 94 6.820 7 27 113 191 Iron... ........ mg. . . 2.44 0.248 42 0.69 2.93 4,98 Magnesium mg. . . 169 18.639 5 48 203 346 Phosphorus. . . . . . . . mg. . . 317 24,264 7 90 380 647 PORASSIUNY, & w + 4 wi 5 & # + mg. . . 502 37.033 5 142 602 1,024 Sodium: , wv 5 ow 5 5 ow os mg. 10 2.536 5 3 12 21 Zin: ov + won 5 vw 5 pw 4 mg... 2.73 0.106 11 0.78 3.28 5.58 Copper . . . . o.oo... mg. vy 1,387 0.091 11 0.394 1.664 2,831 Manganese. . . . . . . . . mg. . . 2.898 0.216 9 0.823 3.478 5,915 VITAMINS: Ascorbicacid . . . . . . . . mg. . . 3.2 1.546 3 0.9 3.9 6.6 Thiamin, . o + + w vs » » mg. . . 0.382 0.081 4 0.108 0.458 0.780 Riboflavin . . . . . . . . . mg. . . 0.148 0.017 5 0.042 0.178 0.302 Niacin. . . . . . .... mg. . . 1.042 0.097 4 0.296 1.250 2.127 Pantothenic acid. . . . . . . mg. . . 0.631 0.369 2 0.179 0.757 1.288 VitaminBg . . . . . . . . mg. . . 0.558 0.085 2 0.158 0.670 1.139 Folacin . . . . . . .. .. meg . . 66.0 28.660 5 18.7 79.2 134.7 VitaminByg . . . . . . . mcg 0 0 0 0 VIEminA + + ee ee. RE. . . 12 8.350 2 4 15 25 : w, . 124 83.500 2 35 148 252 LIPIDS: Fatty acids: Saturated, total. . . . . . gam 5.586 1.586 6.703 11.401 80, wv wns ww gow 6:0: iv 5» vv 5 was g BO w 5 wos 4 won os g 10:0... ...... g Y80% vo wo v5 mv & am 140. ........ g& 0.189 3 0.054 0.227 0.386 160. . ....... 8... 4,242 26 1.205 5.090 8.658 180. ........ 8... 1.079 26 0.306 1.295 2.202 Monounsaturated, total. . . g . . . 14,175 4,026 17.010 28.931 6:1. ........ 8... 0.161 6 0.046 0.193 0.329 8,1. ........ g& 13.301 27 3.117 15,961 27.147 2:0... 0... 8... 0.520 2 0.148 0.624 1.061 QV. hase & ws Polyunsaturated, total . . . g . . . 39.125 11.112 46.950 79.854 182... g& . 31.762 27 9.020 38.114 64,826 183. ........ 8... 6.811 27 1.934 8.173 13.901 184. . vo + 4 «+ » & wv «x 20:4... LL... g§ 0.024 1 0.007 0.029 0.049 2005... LL... g£ 25... 8. 226. vivo ww sR gs Cholesterol . . . . . . . . mg... 0 0 0 0 Phytosterols . . . . . . . . mg. . . 108 31 130 220 AMINO ACIDS: Tryptophan . . . . . . . . 8g... 0.189 2 0.054 0.227 0.386 Threonine . . . . . . . . . ERE 0.448 2 0.127 0.538 0.914 Isoleucine . . . . . . . .. B iin 0.566 2 0.161 0.679 1.155 Leucine, . . . . ..... 8 vn 0.992 2 0.282 1.190 2.025 Lysine: & 4 vow ob 5 vob 8 vw 0.388 2 0.110 0.466 0.792 Methionine. . . . . . . . 8... 0.280 3 0.080 0.336 0.571 CYsting x » wow + % vw + » = 8... 0.345 3 0.098 0.414 0.704 Phenylalanine . . . . . . . PER 0.628 2 0.178 0.754 1.282 Tyrosine . . . . . . . .. Z yaw 0.439 2 0.125 0.527 0.896 Valine . . . ... LL 8... 0.723 2 0.205 0.868 1.476 Arginine, « . iv + «wos bi gE sun 2.103 2 0.597 2.524 4,292 WIStAING, . « + + ov + ou B «no 0.359 2 0.102 0.431 0.733 Alanine . . . . . ... 8 0.609 2 0.173 0.731 1.243 Asparticacid . . . . . . . . g +o 1.475 2 0.419 1.770 3.010 Glutamicacid. . . . . . . . & in 2.809 2 0.798 3.371 5.733 Glycine . . . . . ..... 8... 0.755 2 0.214 0.906 1.541 Proline . » ois 2 win + ws 8... 0.553 2 0.157 0.664 1.129 Serine: «+ wie sown ou “OB eo 0.782 2 0.222 0.938 1.596 11 oz = approx. 14 halves. 21 cup halves = 100 g, ® Alpha-tocopherol = 2, 62 mg per 100. AH-8-12 (1984) NDB No. 12155 SEEDS Page 101 Breadfruit Seeds, raw Artocarpus altilis Amount in edible portion of Amount in edible portion of Nutrients and units Amount in 100 grams, edible portion common measures of food 1 pound of food as purchased Standard — Approximate measure and weight Refuse: Shells 32% Moen aor mmples 57 = 28.4 g A B Cc D E F G PROXIMATE: WRB , + o..0 » wis 5 ® 5 3 2 56.27 1 15,98 173.54 kcal 191 54 590 Food energy - - - + = * * * kJ. 801 228 2,471 Protein (NX 5.30), . . . . g 7.40 1 2.10 22.82 Total lipid (fat) . . . . . . . 8 5.59 1 1.59 17.24 Carbohydrate, total . . . . . g 29.24 8.30 90.18 Fiber . . . . . . ..... 8. 1.69 l 0.48 5.21 AH 5 4 0 65 Heb kB 8 1.50 1 0.43 4.63 MINERALS: Calim : «+ +» ws v5 1 2 mg. 36 10 112 HOB , os #5 % ¢ ww 3 3 mg. 3.67 1.04 11.32 Magnesium , , . . . . . . mg. Phosphorus . . . . . . . . mg. 175 50 541 Potassium . . . . . . . . . mg. Sodium . . . . . . . . .. mg. Zinc... 00 eee mg. Copper . . . . +. +o ooo. mg. Manganese . . . . . . . . . mg. VITAMINS: Ascorbicacid. . . . . . . . mg. 6.6 1.9 20.3 TAMING & 5 ow # #0 + & mg. 0.482 0.137 1.486 Riboflavin . . . . . . . . . mg. 0.301 0.085 0.928 Niacin. . . . . . .. mg. 0.438 0.124 1.351 Pantothenic acid. . . . . . . mg. 0.877 0.249 Z2.1U5 VitaminBg . . . . . . . . mg. . Folacin . . . . . . . . .. mcg VitaminByg . . . . . . . . meg 0 0 0 mod RE. 26 7 79 VRHTIRA « =o ww 3 ww Ww. 256 73 789 LIPIDS: Fatty acids: Saturated, total . . . . . . g 1.509 0.429 4.654 40... ...... g 60: « zs mous mE s g BO. + 5 0 v3 w ¢ » g = 10:0; + + « ¢v + > « » g 120, . « «vv wv» gE ~ 0. . « vv vv vn g 16:0... LL. [A 0.999 1 0.284 3.081 18:0... o.oo... 8 0.510 1 0.145 1.573 Monounsaturated, total. . . g . 0.712 0.202 2.196 1. ........ z - 0.030 1 0.009 0.093 J EE : 0.682 1 0.194 2.103 7. + 4 PS 8 . UV. ov va wa g . Polyunsaturated, total . . . g . 2.977 0.845 9.181 182. . 0 uvns hs 8g. 2.290 1 0.650 7.062 BI. LLL. 8 0.687 1 0.195 2.119 18:8. + mv 3 wis g . 2004, 5 vo owovos ow g . 20:5. vs 5m sums g 2:5... g 286. v «xn 8 . Cholesterol . . . . . . . . mg. 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g . 0.123 2 0,035 0.379 Threonine . . . . . . . . . g . 0.385 1 0.109 1.187 Isoleucine . . . . . . . .. 8g 0.443 1 0.126 1.366 Leucine: , . . . . . . ... 8 0.563 1 0.160 1.736 Lysine . . . o.oo... 8 0.570 1 0.162 1.758 Methionine . . . . . . . . 8 0.096 1 0.027 0.296 Cystine . . . . . . . . .. 8 0.116 1 0.033 0.358 Phenylalanine . . . . . . . 8 0.797 1 0.226 2.458 Tyrosine. . . o.oo... 8 0.544 1 0.154 1.678 Vang . : 5% von ow sow on g 0.535 1 0.152 1.650 Arginine. . . . . . . 8 0.494 1 0.140 1.523 Histidine. . . . . . . ... 8 0.207 1 0.059 0.638 Alanine . . . . . . . . 8 0.336 1 0.095 1.036 Asparticacid . . . . . . . . 8 0.817 1 0.232 2.520 Glutamicacid. . . . . . . . g 1.036 1 0.294 3.195 Glycine . . . . ...... 8 0.465 1 0.132 1.434 Proline . . » «sv +s bo 8 0.369 1 0.105 1.138 SONG . 5 vos woven I 0.496 1 0.141 1.530 1 South American cultivar. AH-8-12 (1984) NDB No. 12001 SEEDS Page 102 Breadfruit Seeds, boiled’ Amount in edible portion of common measures of food Amount in edible portion of Amount in 100 grams, edible portion 3 poundiof Sood v5 purchess Nutrients and units Approximate measure and weight Refuse: SOft shells 64% Me Standard Number of ” error mmoles 1 oz = 28.4 g A B Cc E G PROXIMATE: i Water. . . . . . . . g 59.30 16.84 96.84 keal 168 48 274 Food energy = - + = + «+ - ky. 702 199 1,147 Protein (NX 5.30), . . . . g . 5.30 1.51 8.65 Total lipid (fat) . . . . . . . g 2.30 0.65 3.76 Carbohydrate, total . . . . . g 32.00 9.09 52.26 Fiber . . . . . . . . . .. g . 1.80 0.51 2.94 Ash oe g 1.10 0.31 1.80 MINERALS: Calcium. . . . LLL. mg. 61 17 100 fon . . oo. mg. 0.60 0.17 0.98 Magnesium mg. Phosphorus. . . . . . . . mg. 124 35 202 Potassium . . . . . . . .. mg. Sodium: + wc «ov wow ow oa ows mg. Zinc... mg. Copper . . . . . . . . .. mg. Manganese . . . . . . . . . mg. VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . . . . . .. .. mg. 0.290 0.082 0.474 Riboflavin . . . . . . . .. mg. 0.170 0.048 0.278 Niacin. . . . . . . ... mg. 5.300 1.50% 8.655 Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . .. mg. Folacin . . . . . . . . .. mcg VitaminByp . . . . . . .. mcg 0 0 0 . 4 RE. Vitamin A . . . . . . .. w. LIPIDS: Fatty acids: Saturated, total . . . . . . 2 0.621 0.176 1.014 8:00 & 5 wis 4 ow ox a 8 6:0. . sw 2» 6 wv vo 8g 80. . . ...... g 10:0... . ..... g 120: 3 © + + 5.6 + » g MO: : ov: v5 3 g 18:0: . + 2s v4 5» g 0.411 0.117 0.671 180. . ov vs wv «5 g 0.210 0.060 0.343 Monounsaturated, total 8 0.293 0.083 0.478 16:1... .... 8 0.012 0.003 0.020 181... Lo... g 0.281 0.080 0.459 20:0. 0s ass on sss g R20. sow vos woud on g Polyunsaturated, total £ 1.225 0.348 2.000 18:2: 5 ww 5 wow 4 ® 8 0.942 0.268 1.538 18:3. . vi vv ss = g 0.283 0.080 0.462 18:4... 0... g 2004. 0... LLL. g 205: 5 6c 5 wow aw £ WS. 5 wows wba g 6. ; » 8% 53 wu 8 Cholesterol . .. + = « & 4» = mg. 0 0 0 Phytosterols . . . . . . . . mg. BING Aims: CL g . 0.088 0.02% 0.144 Threonine . . « + + & + » £ 0.276 0.078 4.451 Isofeucing . . . . ow 0 son g 0.317 0.090 0.518 Leucine, , . . . 5 5: » 8 0.403 0.114 0.658 Lysine . » «vo ee g 0.408 0.116 0.666 Methionine . . . . . . . . g 0.069 0.020 0.113 Cystine . . . . . . .... g 0.083 0.024 0.136 Phenylalanine . . . . . . . g 0.571 0.162 0.932 Tyrosine . . . . . . . .. g 0.390 0.111 0.637 valine . . 2 0.383 0.109 U.625 Arginine. . . . . . . . .. g 0.354 0.101 0.578 HIST, «» vo ne we g 0.148 0.042 0.242 Alanine . . . . . . . . g 0.241 0.068 0.394 Asparticacid . . . . . . . . g 0.585 0.166 0.955 Glutamicacid. . » . . . . . g 0, 742 0.211 1.212 Glycine . . . . . . .... g 0.333 0.095 0.544 Proline . . « ....... 8 0.264 0.075 0.431 Serine . . . . . .... og 0.355 0.101 0.580 ! pacific area cultivar. AH-8-12 (1984) NDB No. 12003 SEEDS Breadfruit Seeds, roasted’ Page 103 Nutrients 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 Mosh Standing Nur of 28.4 g A B Cc D E F G PROXIMATE: Water. . . . . . . . . . g 49.70 1 14,11 225.44 kcal 207 59 940 Food energy - - «= «= «= - * x 867 246 3,935 Protein (NX 5.30). . . . . g . 6.20 1 1.76 28.13 Total lipid (fat) . . . . . . . g 2.70 1 0.77 12:25 Carbohydrate, total . . . . . g 40,10 11.39 181.89 Fiber . . . . . . . .... g 2.20 1 0.62 9.98 Ash . . . . g . 1.30 1 0.37 5.90 MINERALS: CalciUms: ow « w v5 2 ¢ 3 mg. . . 86 24 390 WON 5 5 os mss Ea mg. . . 0.90 0.26 4.08 Magnesium . . . . . . mg. . . Phosphorus. . . . . . . . mg. . . 175 50 794 Potassium . & wv 4 wv on mg. . . Sodium . . . . . . LL. mg. . . Zine . Lo ee ee one mg. . . Copper . . . . . « . « . . mg. . . Manganese . . . . . . . . . mg. . . VITAMINS: Ascorbicacid. . . . . . .. mg. vs THEI, § oo me sow mg. . . 0.410 0.116 1.860 RIBOHAVIA : . « « wv wie mg. . . 0.240 0.068 1.089 Niacin. . . . . . . ... mg. . . 7.400 2.102 33.566 Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . . . mg. . Folagin « , «. + s @ 5 2 w # meg . VitaminByp . . . . LL. meg. . 0 0 0 _ RE. . Vitamin A . « « . « . . . . os LIPIDS: Fatty acids: Saturated, total . . . . . . 8 0.729 0.207 3.307 B05 4» 5 ow ov rw 8 6:0. 5 2 5 5 8 ow» 8 BOs 4 it v5 wr ou g JOO. vo 4 6 wo 5 os xo £ 1220. « + = v5 +o g 140. . ....... g 16:0... . ..... 8 0.483 0.137 2.191 180... . 8 0.246 0.070 1.116 Monounsaturated, total g 0.344 0.098 1.560 161... 8 0.015 0.004 0.068 181... 8 0.329 0.093 1,492 201. 0. LLL. g Vv oom x mw EB 8 Polyunsaturated, total . . . g 1.438 0.408 6.523 182... 8 1.106 0.314 5.017 183... 8 0.332 0.094 1.506 184. . wv wv an g 2004. . . vvomow ow £ 2005... LL. 8g US, . vovs mE 8 226: 2 nov sw vn Zz Cholesterol. . . . . . . . mg. 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g 0.103 0.029 0.467 Threonine . . . . . .. .. 8 0.323 0.092 1.465 Isoleucine . . . . . . . . . g 0.371 0.105 1.683 Leucine , « . +. « vw + 5 iw + 8 0.472 0.134 2.141 Lysine ; 5 2 a0 « v% # 8 0.477 0,135 2.164 Methionine . . . . . . . . 8 0.081 0.023 0.367 Cystine . . . . . . .... g 0.097 0.028 0.440 Phenylalanine . . . . . . . 8 0.668 0.190 3.030 Tyrosine . . . . . . . . . 8 0.456 0.130 2.068 Valine . ov ov owow sms 8 0.448 0.127 2.032 AIgIning. + x + w+ 8 wows 8 0.414 0.118 1.878 Histidine. . . . . . . . . . 8 0.173 0.049 0.785 ARnine . . . «vv «woe 8 0.282 0.080 1.279 Asparticacid . . . . . . . . 8 0.684 0.194 3.103 Glutamicacid. . . . . . . . 8 0.868 0.247 3.937 Glycine . . . . . . . ... 8 0.390 0.111 1.769 Proline . . . . . . . ... 8 0.309 0.088 1.402 Serine i i wk: ww os "8 0.415 0.118 1.882 1 pacific area cultivar. AH-8-12 (1984) NDB No. 12158 SEEDS Page 104 Breadnuttree Seeds, raw Brosimum alicastrum Amount in edible portion of Amount in edible portion of Nts. ahd units Amount in 100.3tams, adibia portion common measures of food 1 pound of food as purchased s Number of Approximate measure and weight Refuse: 0 Mean error samples 1 oz = 28.4 g* A B c D E F G PROXIMATE: Water . . . . . . . . ... 8 45,00 5.000 2 12.78 204,12 kcal 217 62 986 Food energy + + + + + + + kJ. 909 258 4,125 Protein (NX 5.30). . . . . g 5.97 1 1.69 27.07 Total lipid (fat) . . . . . . . 2 +i 0.99 0.28 4.49 Carbohydrate, total . . . . . ERE 46.28 13.14 209.94 FIDE. « vw « % mw 2 0 9 5 » 2. 2.53 1 0.72 11.48 Ash... ....... £ . 1.76 1 0.50 7.98 MINERALS: Calklme + sv + 2 #45 2 » mg. . . 98 1 28 444 WOR 4 oo 5 5 #5 3% 5 = mg. . . 2.09 1 0.59 9.48 Magnesium , . , . , . . . mg. . . Phosphorus . . . . . . . . mg. . . 67 1 19 304 Potassium . . . . . . . . . mg. . . Sodium . « «ow vow ww ok mg. . . Zine . .. 0a eee mg Copper . . . . . . . ... mg. . . Manganese . . . . . . . . . mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . . 27.4 1 7.8 124.2 Thiamin. . . . . . .... mg. . . 0.055 1 0.016 0.249 Riboflavin . . . . . . . . . mg 0.055 1 0.016 0.249 Niacin. . . . . . .... mg. . . 0.880 1 0.250 3.992 Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . .. mg. . . Polagin « iw + wiv 4 wiv 8 meg. . VitaminByp . . . LL... mcg 0 0 0 i RE. 25 1 7 112 Viamin A ee Ww. 248 1 70 1,123 LIPIDS: Fatty acids: Saturated, total . . . . . . 8 waa 0.267 0.076 1.211 80. « ow 5 50 + 3 8 6:0. ........ 8 80. ........ g 10:0. : io t 06 5 g 12200: « wv + 5% ¥ % £ 4:0: ¢ wi 5 9% 3 % g 16:0. + vu 2 5% +» g 0.177 0.050 0.803 B00 + vie vs ww & 8 g 0.090 0.026 0.408 Monounsaturated, total. . . g 0.126 0.036 0.572 161. 0... .... 8 0.005 0.001 0.023 180 + woke #owow a 8 0.121 0.034 0.549 v1 EE 8 Vw 2 5s wim 5s 8 Polyunsaturated, total . . . g 0.527 0.150 2.390 182. 2 wows wim os 8 0.406 0.115 1.842 Be «vn ven g 0.122 0.035% 0.553 184. . . . 8 204... . 8 20:5: + vib eww Z 250 + ww os mw LB 8 226. . vu ovovw sa Eg «ts Cholesterol . . . . . . .. mg. . . 0 0 0 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan med ¥ Re ¥& £8 ... 0.162 3 0.046 0.735 Threonine . . . . . . . .. g vw 0.232 1 0.066 1.052 Isoleucine EE EE REY g 0.338 1 0.096 1.533 Leusing. o + wiv ws dow 8 0.647 1 0.184 2.935 Lysine: ov 4 wpa mown ow 8 0.260 1 0.074 1.179 Methionine . . . . . . . . 8 0.035 1 0.010 0.159 Cystine . . ........ 8 Phenylalanine . . . . . . . 8 0.282 1 0.080 1.279 Tyrosine . . . . . . . .. 8 Valihe . i 3 v2 5 vou 8 is 8 0.578 1 0.164 2.622 Arginine, o oo «4 we so 8&8... 0.549 1 0.156 2.490 Histidine. . . . . . . ... 8... 0.091 1 0.026 0.413 Alanine . . . ....... 8 Asparticacid . . . . . . . . 8 Glutamic acid. . . . . . . . g Glycine . . . ....... 8 Proling «sm 4 + wow sw 8 Serine +. 5 wow ow a 11 oz = approx. 8-14 seeds. AH-8-12 (1984) NDB No. 12004 SEEDS Breadnuttree Seeds, dried Page 105 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 Me. Standard Number of Refuse: 0 “ orrer WW oz =244 A B C D E F G PROXIMATE: Wallbe ov 5 iv 5 oi & % wo g 6.50 1.85 29.48 kcal 367 104 1,665 Food energy - - = «= + * © ~ k 1,536 436 6,968 g- ! 39.09 Protein (NX 5.30). . . . . g 8.62 2.45 . Total lipid (fat) . . . . . . . g 1.68 0.48 7.63 Carbohydrate, total . . . . . g 79.39 22.55 360.13 FOOT, . + wis % 5 5 g 5.60 3.59 Ln Ah visser BE g 3.81 . . MINERALS: Calcium. . . . . . . . .. mg 94 27 424 Iron . . . . oo... mg. 4.60 1.31 20.87 Magnesium . . . . . . . mg. Phosphorus . . . . . . . . mg. 178 50 806 Potassium . . . . . . . . . mg. Sodium . . . . . . . . .. mg. vi EEE BE mg. Copper . «. . « + + a vw 4s mg. Manganese . . . . . . . . . mg. VITAMINS: Ascorbicacid. . . . . . . . mg. . 46.6 13.2 211.2 Thiamin. . . . . . . ... mg. 0.030 0.009 0.136 Riboflavin . . . . . . . .. mg. 0.140 0.040 0.635 Niacin. . . . . . . . .. mg. . 2.100 0.596 9.526 Pantothenicacid. . . . . . . mg. . VitaminBg . . . . . . . . mg. . Folacin wv . « v + 4» +» & mcg VitaminByg . . . . . . . . mcg 0 0 0 Vitamin A . . «+ «+ RE 22 6 98 1. 216 61 982 LIPIDS: Fatty acids: Saturated, total. . . . . . 8g . 0.454 0.129 2.059 BO vv ow ex ow g B05 ov «ow vow mn 8 . 8:0. .. » von «mw ow 8 = 100. . « © « + wx ¥ g . V0: + sw 68% ©» g 140. . . «v0 0 vn 8 16:0. . « wv 5 = ¢ « g .301 0.085 1.365 180 + 4 wv ow « g . J 154 0.044 0.699 Monounsaturated, total. . . g . * 0.061 0.971 ou y 0.214 5.481 2:47) we 0 hon omen 2 3 0.009 . Y WB, «vive 8 0.058 0.930 0s 5 5s wos g . 0.205 2 pom ouv wna g . Polyunsaturated, total . . . g . 0.896 0.254 4.064 Bie ov wv vow ow woe 8 . 0.690 0.196 3.130 BB. vue 8 * 0.059 0.939 184. 0... LL. g 8.207 204, po: hos ow g 2005; viv 7 mw 3 mW g . WE. vw vnou ew g 228. v5 5 von ow 8 0 Cholesterol . . . . . . . . mg. 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . £ 0.234 3.088 3.001 Threonine . . . . . . . . . g . 0.335 0.09 2 Isoleucine . . . . . . . . . g 0.488 0.139 . Leucine: 8 0.935 0.266 4,241 EEE EEE EL 1.706 LYSINE © woo 4 mov o0 om oun 8 0.376 0.107 1.705 Methionine . . . . . . . . 8 0.050 0.014 . Cystine . . . . . . . . .. 8 Phenylalanine . . . . . . . 8 0.407 0.116 1.846 Tyrosine . . . . . . . . . 8 valine . ......... g 0.834 0.237 S183 AgINING. » + & + + vw vv 8 0.793 0.225 . Histidine. . . . . . . . . . g - 0.132 0.037 0.599 Alanine . . . . . . . . . 8 Asparticacid . . . . . . . . 8 Glutamicacid. . . . . . . . 8 Glycine . . . . ...... 8 Proline . . .. . +. 8 Serine. . uv vow oe a 8 AH-8-12 (1984) NDB No. 12005 SEEDS Page 106 Chia Seeds, dried Salvia spp. Amount in edible portion of Amount in edible portion of Nenad units AOU 100 grams. a4ible portion common measures of food 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: 0 Mean error loz=28.4g A B Cc D E F G PROXIMATE: Waters vw + wv sav § ® g 5.30 0.806 3 1.51 24,05 oolienargy + » @ § 5 # 4 3 kcal 472 134 2,142 SRergy kJ. 1,976 561 8,962 Protein (NX 5.30). . . . . z - 16.62 3.392 2 4,72 75.39 Total lipid (fat) . . . . . . . g 26.25 3.550 2 7.46 119.07 Carbohydrate, total . . . . . g 47.87 13.60 217.14 FOr: « mw co si & wiv ¥ g 25,30 7.300 2 7.19 114.76 Ash . . sv vw s3 mss Za» 3.96 0.655 2 1.12 17.94 MINERALS: Calcium. . . . ...... mg. 529 11.000 2 150 2,400 Iron... ........ mg. 10.00 1 2.84 45.36 Magnesium | mg. Phosphorus . . . . . . . . mg. 604 86.000 2 172 2,740 Potassium . . . . . . . . . mg. SOM « vv 5 vw 5 x wos» mg. ZINE vv wv v wun mes mg. 5.32 1 1.561 24,13 Copper . . . . . . . ... mg. 1.660 1 0.471 7.530 Manganese . . . . . . . .. mg. VITAMINS: Ascorbicacid. . . . . . . . mg. . Thiamin. . . . . . . ... mg. . 0.869 0.489 2 0.247 3.942 Riboflavin . . . . . . . .. mg. . 0.166 0.037 2 0.047 0.753 Niagin wv 2 vw 5 59 7 8 mg. . 5.817 2.077 2 1,652 26.386 Pantothenic acid. . . . . . . mg. . Vitamin Bg « « wn «ow mg. . Folacin . . . . . . .. .. mcg VitaminByp . . . . . . .. mcg 0 0 0 vers RE. 4 0.474 2 1 17 Vitamin A... LLL wv. 36 4,736 2 10 165 LIPIDS: Fatty acids: Saturated, total . . . . . . 8g 10.536 2.992 47,791 0: 5 amos 8 . 5 1 SE EE 8 BiB os wow 8 wiv 3 g 10:0. + « ww os vw» 8 FEO... « wwe «wo £ 14:0... ...... £ 16:0. . ....... 8 6.876 1 1.953 31.190 180. ........ 8 3.087 1 0.877 14.003 Monounsaturated, total. . . §g 7.256 2.061 32.913 61. ........ 8 1,731 1 0.492 7.852 81... 8 5.320 1 1.511 24,132 200... LL LLL. 8 2:1. 0.0L. 8 Polyunsaturated, total . . . g 7.282 2.068 33.031 182... 8 3.212 1 0.912 14.570 I 8 3.865 1 1.098 17.532 18:4, 50 + 4 4 + g . 24. fesse g 25. 0... LL. 2 225... LL... g . 26... ...... g Cholesterol . . . . . . .. mg. 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g 0.235 1 0.067 1.066 Threonine . . . . . . . . . g + 0.746 1 0.212 3.384 Isoleucine . . . . . . . .. g 0.822 1 0.233 3.729 Leucine. . . . . . . . .. g 1.374 1 0.390 6,232 Lysine . . . . . ..... g 0.862 1 0.245 3.910 Methionine . . . . . . . . g 0.392 1 0.111 1.778 Cystine . . . . . . .... g 0.157 1 0.045 0.712 Phenylalanine . . . . . . . g 0.922 1 0.262 4,182 Tyrosine . . . . . . . .. g 0.724 1 0.206 3.284 Valine . . . . . .. ... g 0.960 1 0.273 4.35% Arginine. . . . . . . . .. 8 1.628 1 0.462 7.385 Histidine. . . . . . . . .. g . 0.489 1 0.139 2.218 Alanine . . . . . . . ... 8 0.922 1 0.262 4.182 Asparticacid . . . . . . . . 8 1.762 1 0.500 7.992 Glutamicacid. . . . . . . . 8 3.371 1 0.957 15.291 Glycine . . . . . . . . .. 8g 0.978 1 0.278 4,436 Proline . . . . . . .... 8 0.665 1 0.189 3.016 Serine . . . . . ...." 8 1.157 1 0.329 5.248 AH-8-12 (1984) NDB No. 12006 ® SEEDS Page 107 Cottonseed Kernels, roasted! Gossypium spp. Amount in edible portion of Amount in edible portion of Nutrients and units Amount in 100 grams, edible portion common measures of food 1 pound of food as purchased Approximate measure and weight Refuse: 0 Standard Number of Mean error samples 1 tbsp = 10g l1c=149g A B Cc D E F G PROXIMATE: Water. . . . . . . .... g 4.65 1 0.47 6.93 21.09 kcal 506 bl 754 2,295 Food energy = «= «=» + - - X. 2,117 212 3,154 9,601 Protein (NX 5.30). . . . . g . .. 32.59 0.363 2 3.26 48.55 147.81 Total lipid (fat) . . . . . . . g - 36.29 0.715 2 3.63 54.06 164.59 Carbohydrate, total . . . . . g£ . . 21.90 2.19 32.63 99.33 Fiber . . . . . . . .... g . .. 2.00 1 0.20 2.98 9.07 Ash... ....... g . . 4.58 1 0.46 6,82 20.77 MINERALS: CUM: + 2» = 4 w 7 3 = mg. . . 100 10 149 454 WOW 5 os 35 8» % 5 5 & mg. . . 5.40 0.54 8.05 24.49 Magnesium . . . . . . . . mg. . . 440 44 656 1,996 Phosphorus. . . . . . . . mg. . . 800 80 1,192 3,629 Porssium . . & . ww o.oo mg. . . 1,350 1 135 2,012 6,124 Sodium ... + « v4 oso mg 25 1 3 37 113 Zinc Lo... mg 6.00 0.60 8.94 27.22 Copper . . . . . o.oo... mg 1.200 0.120 1.788 5.443 Manganese . . . . . . . . . mg. . . VITAMINS: Ascorbicacid . . . . . . . . mg. . . 9.0 0.9 13.4 40.8 Thani » 3 w os % 5 @ mgs sw 0.750 0.075 1.118 3.402 Riboflavin . . . . . . . . . mg. . . 0.255 0.026 0.380 1.157 Niacin. . . . . . . . .. mg. . . 3.000 0.300 4,470 13.608 Pantothenic acid. . . . . . . mg. . VitaminBg . . . . . . . . mg. . . Folacin . . . . . . . . . . meg . . VitaminByp . . . . . . . meg . . 0 0 0 0 . i RE. Vitamin A . «ooo. w. LIPIDS: Fatty acids: Saturated, total . . . . . . g& 9.699 0.970 14.452 43.995 40... ...... PE 6:0. . «i ws ow g BO. . is ok 3 wos g 10:0 «2 5 w ¢ 5% + £ 12200 « + 5 w + 5% = g 140... ...... 8 0.341 0.034 0.508 1.547 16:0... . ..... 8 8.433 0.843 12.565 38.252 18:0. ........ g 0.853 0.085 1.271 3.869 Monounsaturated, total. . . g 6.919 0.692 10.309 31.38% 161. 8 0.256 0.026 0.381 1.161 181... 8 6.612 0.661 9,852 29,992 1 3 (A 8 21. oh ww wows g Polyunsaturated, total . . . g 18.068 1.807 26.921 81.956 82, ........ 8 17.865 1.787 26.619 81.036 183... 8 0.069 0.007 0.103 0.313 18:4: wv 3 wi. 5 ww» 8g 2004. . ;: wv: woes g 20:5 iv 4 vw vo www 8g 25... 2 26. ........ £ vor Cholesterol . . . . . . .. mg. . . 0 0 0 0 Phytosterols . . . . . . . . mg... AMINO ACIDS: Tryptophan . . . . . . . . g . .. 0.492 2? 0.049 0.733 2.232 Threonine . . . . . . . . . g£ ... 1.205 41 0.12) 1.795 5.466 Isoleucine . . . . . . . . . g 1.174 37 0.117 1.749 5.325 Leucine . . . . . . . . .. g 2.226 41 0.223 3.317 10.097 Lysine . . . . . . . ... g 1.654 43 0.165 2.464 7.503 Methionine . . . . . . . . g 0.529 37 0,053 0.788 2.400 CYS + « « wis s Ww § £ 0.855 28 0.086 1.274 3.878 Phenylalanine . . . . . . . g 2.029 37 0.203 3.023 9.204 Tyrosine . . . . . . . . . g 1.174 31 0.117 1.749 5,325 Valine . . . . ... ... 8 1.672 37 0.167 2.491 7.584 Arginine... . . . Lo... g vi 4,402 37 0.440 6.559 19.967 Histidine. . . . . . . . .. EE 1.027 35 0.103 1.530 4.658 Alanine . . . . . . . . .. 8 1:512 35 0.151 2.253 6.858 Asparticacid . . . . . . . . 8 3.547 35 0.355 5.285 16.089 Glutamicacid. . . . . . . . 8 8.158 35 0.816 12,155 37.005 Glycine « « so 5 3 5 « » 8 1.580 35 0.158 2.354 7.167 Proline . . « vw ¢ «wv x vw 8 1.389 31 0.139 2.070 6.301 Serine . . . . . .... *. 8 1.629 31 0.163 2.427 7.389 1 Glandless. AH-8-12 (1984) NDB No. 12160 SEEDS Page 108 Cottonseed Flour, partially defatted! i Amount in edible portion of Amount in edible portion of Nutrients and units Amount i100 gram, edible portion common measures of food 1 pound of food as purchased $ Number of Approximate measure and weight Refuse: 0 Mu rear wmples 1 tbsp = 5 g lc=94g A B Cc D E F G PROXIMATE: Wallr'c «= + +0 3 bi 3 & g. 6.30 1 0.32 5.92 28.58 kcal 359 18 337 1,629 Food energy - - - - - - - - kJ 1,502 75 1,412 6,814 Protein (NX 5.30). . . . . 2 40.96 1 2.05 38.50 185.79 Total lipid (fat) . . . . . . . 8 6.20 i | 0.31 5.83 28.12 Carbohydrate, total . . . . . g 40,54 2.03 38.11 183.90 Fiber . . . . . . ..... g . 2.00 1 0.10 1.88 9,07 Ash: 4m 5 HAs mn ER g 6.00 1 0.30 5.64 27,22 MINERALS: Calchumic: .v « wiv « ww 4 5 mg. 478 24 449 2,166 om: « ww « wows wow ss mg. 12.66 0.63 11.90 57.42 Magnesium mg. 721 36 677 3,268 Phosphorus . . . . . . . . mg. 1,597 80 1,501 7,244 Potassium . . . . . . . . . mg. 1,772 89 1,666 8,039 Sodium . . . . . . . ... mg. 35 2 33 159 ne « wie x ws sw Fs mg. 11.69 0.58 10.98 53.00 Copper + w + vw : 5 ¥ 4 mg. 1.180 0.059 1.109 5.352 Manganese . . . . . . . . . mg. VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . . . . . . . . . mg. Riboflavin . . . . . . . .. mg. Niaelh cs ov am 5 5 & mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. Folacini + oo wi wi 4 ww « mcg VitaminByp . . . . LL. meg 0 0 0 0 . . RE. Vitamin A - . . . . oo. w. LIPIDS: Fatty acids: Saturated, total. . . . . . 8 1.588 0.079 1.493 7.203 4:0... ...... g . 60: 2 wr 2 mn 7 g . 8:0. 2 0 555 45a g . WO. 2 « «5 x « 5 = g 120, « vw 4 5 w «3 « g 14:0. ........ g . 0.056 0.003 0.053 0.254 16:0. . . . ..... g . 1.381 0.069 1.298 6.264 180. . ....... g 0.140 0.007 0.132 0.635 Monounsaturated, total. . . g . 1.133 0.057 1.065 5.139 V8:l, 5 vcs ws 3 8g 0.042 0.002 0.039 0.191 Wels om v0 0 5 vw g . 1.082 0.054 1.017 4.908 200). 5% vn wow sow g 220. os wovonw von g Polyunsaturated, total . . . g . 2.958 0.148 2.781 13.417 182, LL... g 2.925 0.146 24.750 13.268 183. ........ g 0.011 0.001 0.010 0.050 TH, om 0m 231 g . 20048, novo wos so g 20:8. . 5 ov 0m os ow g 22:5. wiv hoe now zg . 226. ov vans g . Cholesterol . . . . . . . . mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g 0.618 0.031 0.581 2.803 Threonine . . . . . . . . . g 1.515 0.076 1.424 6.872 Isoleucine . . . . . . . .. 8 1.476 0.074 1.387 6.695 Leucine, . . . . . .... 8 2.798 0.140 2.630 12.692 Lysine . . . . ...... 8 2.079 0.104 1.954 9.430 Methionine . . . . . . . . g 0.665 0.033 0.625 3.016 CVSHING . w v 5 w » » wo g 1.074 0.054 1.010 4.872 Phenylalanine . . . . . . . 8 2.550 0.128 2.397 11.567 Tyrosine . . . . . . . .. 8 1.476 0.074 1.387 6.695 Valine . . . . . ..... 8 2.102 0.105 1.976 9,535 Arginine. . . . . . .. .. 8 5.533 0.277 5.201 25.098 Histidine. . . . . . . . .. g 1.291 0.065 1.214 5.856 Alanine . . . . ...... g 1.901 0.095 1.787 8.623 Asparticacid . . . . . . . . 8 4.459 0.223 4.191 20,226 Glutamicacid. . . . . . . . g 10.255 0.513 9.640 46,517 Glycine . . . . . . .... g 1.986 0.099 1.867 9.008 Proline . . . . . . .... g 1.747 0.087 1.642 7.924 Serine . ........" g 2.048 0.102 1.925 9.290 ! Glandless. AH-8-12 (1984) NDB No. 12007 SEEDS Cottonseed Flour, lowfat! Page 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 measure and weight Me. Standard Number of Refuse: ( an »rror amples 1 57 = 28.4 g A B Cc D E F G PROXIMATE: Water. . . . . . . . ... g 6.90 0.246 7 1.96 31.29 kcal 332 94 1,504 Food energy = + « + + + + * kJ. 1,388 394 6,294 Protein (NX 5.30). . . . . g 49,83 0.663 6 14.15 226.03 Total lipid (fat) . . . . . . . g 1.41 0.449 6 0.40 6.40 Carbohydrate, total . . . . . g 36.10 10.25 163.73 Fiber . . . . . . . .... g 2.43 0.239 6 0.69 11.01 Ash. . g 5.76 0.735 5 1.64 26.15 MINERALS: Calcium . . . . . . . . .. mg. . . 474 2,3)2 2 135 2,152 WON 4 553 wes @ sa a mg. . . 12.58 0.423 2 3.57 57.05 Magnesium . . . . . . mg. . . 716 24.050 2 203 3,248 Phosphorus . . . . . . . . mg. » » 1,587 53.300 2 451 7,197 Potassium . . . . . . . . . mg. . . 1,761 59.150 2 500 7,987 Sodium . . . wovou wow mg. . . 35 1.170 2 10 158 Zinc oo... mg. . . 11.61 0.390 2 3.30 52.66 Copper . . . «o.oo... . mg. . 1.172 0.333 5.316 Manganese . . . . . . . . . mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . . 2.4 0.080 2 0.7 10.8 Thiamin. : = = ss = ¢ 5 = mg. . . 2.089 0.071 2 0.593 9.476 Riboflavin . . . . . . . .. mg. . . 0.396 0.013 2 0.112 1.796 Niacin’ + 2 «oo 55 5 5 wm ¢ mg. . . 4.039 1 1.147 18.321 Pantothenic acid. . . . . . . mg. 0.445 0.015 2 0.126 2.019 ViaminBg . wv «ow + ww mg. . . 0.764 0.026 2 0.217 3.466 Folacin . . . . . . . . .. meg. VitaminByp . . . LL... meg. 0 0 0 a RE. 43 1.450 2 12 196 Vitamin A... ooo w. . . 432 14.495 2 123 1,957 LIPIDS: Fatty acids: Saturated, total . . . . . . g 0.310 0.088 1.406 40... ...... g B60: ov. ¢ # ww § 5 Bu g 8:0: . : sons g WO. «20 5 & + £ 1200; « v5 + 5% & g 14.0... ...... g 0.011 0.003 0.050 16:0. . . . . . ... 8 0.269 0.076 1.220 18:0. . . . . . ... g 0.027 0.008 0.122 Monounsaturated, total g 0.221 0.063 1.002 WN sw 5 ww 5 Bows £ 0.008 0.002 0.036 BN oon pow soe g 0.22% 0.060 0.957 2001.00 ov om g 2V eh vn woes g Polyunsaturated, total Lo. 8 0.577 0.164 2.617 182... 8 0.570 0.162 2.586 183.0... 8 0.002 0.001 0.009 184 2 cw + 5% # & 8 20:4. . : ov 53 ow ss g 28 i socom ova £ 22:5. . vv vee g 26... . 8 . Cholesterol . . . . . . . . mg. 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g 0.752 0.214 3.411 Threonine . . . . . . . . . g 1.843 0.523 8.360 Isoleucine . . . . . . . . . £ 1.796 0.510 8.147 Leucine , . . . . . . . .. 8 3.404 0.967 15.441 Lysine . . . . . ..... 2 2.529 0.718 11.472 Methionine . . . . . . . . 8 0.809 0.230 3.670 Cystine «= » 5» + su ¢ 5 £ 1.307 0.371 5.929 Phenylalanine . . . . . . . g 3.103 0.881 14.075 Tyrosine . . . . . . ... 8 1.796 0.510 8.147 Valine . . . . . . . . .. g 2.557 0.726 11.599 Arginine. . . . . . . . . 2 6.732 1.912 30.536 Histidine. . . . . . . . . . 8 1.570 0.446 7.122 ARNE. ¢ 5.0 5 5 5 8 wo 8 2.313 0.657 10.492 Asparticacid . . . . . . . . 8 5.425 1.541 24.608 Glutamicacid. . . . . . . . g 12.476 3.543 56.591 Glycine . . . . . . . . .. 8 2.416 0.686 10.959 Proline . . . . .. .... 8 2.125 0.604 9.639 Serine . . . . . . ... “ & 2.492 0.708 11.304 1 Glandless. AH-8-12 (1984) NDB No. 12008 SEEDS Page 110 Cottonseed Meal, partially defatted! . . . Amount in edible portion of Amount in edible portion of NURS aid unis Amountiin100 grams, edible portion common measures of food 1 pound of food as purchased $ Number of Approximate measure and weight Refuse: 0 Mean error samples loz=28.4g A B Cc D E F G PROXIMATE: Water. . . . . ...... g£ 1.20. 1 0.34 5.44 keal . 367 104 1,663 Food energy = + + - + « + * Ko. 1,534 436 6,960 Protein (NX 5.30). . . . . g ... 49.10 1 13.94 222.71 Total lipid (fat) . . . . . . . Zw 4.17 1 1.35 21.64 Carbohydrate, total. . . . . fw 38.43 10.91 174.32 Fiber. . . . . ...... ges 2.42 0.69 10.96 Ash... LLL gow s 6.50 1 1.85 29.48 MINERALS: Calcium . . . . . . .... mg. . . 504 143 2,284 VOR) 4 5% 3 Sei 8 Geek 5» mg. . . 13.35 3.79 60.54 Magnesium mg. . . 760 216 3,446 Phosphorus . . . . . . . . mg. . . 1,684 478 7,638 Potassium . . . . . . . . . mg. . . 1,869 531 8,476 Sodium . . . . . . . ... mg. . . 37 10 168 Zinc Lo... mg. . . 12,32 3.50 55.89 Copper . . . . . . . .. mg. . . 1.243 0.353 5.638 Manganese . . . . . . . . . mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. « Thiamin. « + «vw « 2% + mg. . . Riboflavin . . . . . . . . . mg. . . Niacin. . . . . . . . .. mg. . . Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . . . mg. . . Folacin « : 5 wi 5s ww s » meg. ViaminByjp . . . . . . . mcg 0 0 0 i ; RE. Vitamin A... o.oo. w. LIPIDS: Fatty acids: Saturated, total . . . . . . B «xs 1.207 0.343 5.475 BO. «bom g via 6:0. . ....... 8 BO: 2 v4 x wiv oa ow g M0. & wows «8 g 1200: 5 « s+ w 2 3 =» g «ou MO. , ...uwvn & vs» 0.042 0.012 0.191 160. . « vo vs g + 1.049 0.298 4.758 180. . . . ..... g£ . .. 0.106 0.030 0.481 Monounsaturated, total. . . g . . . 0.861 0.245 3.905 Whi ssamss a 8 i: 0.032 0.009 0.145 | EEE & iw 0.823 0.234 3.733 20): 3 055 9 8 5 w gE saa WN. vs anos oa gL vw Polyunsaturated, total . . . g . . . 2.248 0.638 10.197 18:2... LL... g . .. 2.223 0.631 10.084 183... 8 . 0.009 0.003 0.041 188. ov vi ss 2 iawn 2004, io: am vow £ 2005, wv ov wm wow Zz 5. vv wow ea g 226... ...... [ Cholesterol . . . . . . . . mg. . . 0 0 0 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tryptophan . . . . . . . . EE 0.741 0.210 3.361 Threonine . . . . . . . . . 8g . . 1.816 0.516 8.237 Isoleucine . . . . . . . .. £8 . 1.769 0.502 8.024 Leucine: , . . . . . . . . . 8 3.354 0.953 15,214 Lysine . . . . ...... 8 + mu 2.492 0.708 11.304 Methionine . . . . . . . . EE 0.797 0.226 3.61% CYSting ; vo 2 sw 4 4 @ + g «wu 1,288 0.366 5.842 Phenylalanine . . . . . . . g§ 3.057 0.868 13.867 Tyrosine . . . . . . . .. g i». 1.769 0.502 8.024 Valine . osc s ews 2:5. 2.520 0.716 11.431 Arginine... . . LL... B «ms 6.633 1.884 30.087 Histidine. . . . . . .... g ... 1.547 0.439 7.017 Anne. . vw «3 wm cx © 4 8g... 2.279 0.647 10.338 Asparticacid . . . . . . . . 8 5.345 1.518 24,245 Glutamicacid. . . . . . . . g +a 12.293 3.491 55.761 Glycine . . . . . . . . .. g + 2.381 0.676 10.800 Proline . « « : ov + +5 » 8... 2.094 0.595 9.498 0 8 es 2.455 0.697 11.136 ! Glandless. AH-8-12 (1984) NDB No. 12011 SEEDS Page 111 Lotus Seeds, raw Nelumbo spp. i Amount in edible portion of Amount in edible portion of Nutrients and units Amount in 100 grams, edible portion “common measures of food 1 pound of food as purchased Standerd Number of Approximate messure and weight Refuse: Shells 47% Mean error samples loz=28.4g A B Cc D E F G PROXIMATE: Water. . . Lo... g 1m 77.00 21.87 185.11 kcal . 89 25 214 Food energy - «= «= - - - ~ Ko... 373 106 896 Protein (NX 5.30). . . . . gw 4.13 1.17 9.92 Total lipid (fat) . . . . . . . g ... 0.53 0.15 1.27 Carbohydrate, total . . . . . g wv 17.28 4.91 41.53 Fiber. . . . . . . .. .. g 0.65 0.18 1.56 AH 5 om 2 SH ERG AE fw: 1.07 0.30 2457 MINERALS: CHM, 5 + 004 5 4 5 mg. . 44 12 105 ron . «vv vee mg. . . 0.95 0.27 2.27 Magnesium . , . . . . . . mg. . . 56 16 135 Phosphorus. . . . . . . . mg. . . 168 48 403 Potassium . . . . . . . . . mg. . . 367 104 881 Sodium . . . . . . . . .. mg. 1 0 3 Zine i sows me Ew mg. Copper . . . ....... mg. . . Manganese . . . . . . . . . mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 THIAMIN. « + + + 2 wie « = mg. . . 0.171 0.049 0.411 Riboflavin . . . . . . . . . mg. . . 0.040 0.011 0.096 Niacin. . . . . . . . .. mg. . . 0.429 0.122 1.031 Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . . . mg. : FOlachm « oo wi oo » © & 2 meg . . VitaminByp . . . . . . . . meg . 0 0 i; RE. . . 1 0 3 viamin A «coe w. .. 13 4 32 LIPIDS: Fatty acids: Saturated, total. . . . . . gd +5 0.088 0.025 0.212 0, + 5 «www oxo E «ow» 6:0... ...... g 80. ........ £ WO: wo 2 wi 5% m6 2 20. wu 2 8 8 wo 8 » wo 40. ........ g& 0.001 1 0.000 0.002 160. . ....... 8 0.077 1 0.022 0.185 BOL vv vw vn ow 8g Wenounsturind, tet. ce 8. 0.104 0.030 0.250 1I8V., vc vm v3 ® » i SE 81... g& 0.062 1 0.018 0.149 2:0... LLL. 8... 0.012 1 0.003 0.029 2:0... 8... 0.031 1 0.009 0.075 Polyunsaturated, total . . . g . . . 0.312 0.089 0.750 182... 8... 0.285 1 0.081 0.685 183... 8... 0.027 1 0.008 0.065 Bh. «caw vow TT vm: 1 RE EE £ 20:5. i « wow + ww» g R28 + wiv vow 8 M26... + tno g wor Cholesterol . . . . . . .. mg. . . 0 0 0 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . g . .. 0.059 6 0.017 0.142 Threonine . . . . . . . . . 8g . . 0.200 6 0.057 0.481 Isoleucine . . . . . . . .. 2 «un 0.205 6 0.058 0.493 Leucine. . . . . . . ... £8... 0.326 6 0.093 0.784 Lysine . . . . . ..... g£ . .. 0.264 6 0.075 0.635 Methionine. . . . . . .. Zw 0.072 6 0.020 0.173 Cystine . + » a +» 5 0 + 5 = g£ 0.054 6 0.015 0.130 Phenylalanine . . . . . . . 8... 0.206 6 0.059 0.495 Tyrosine . . . . . . . . . g in 0.100 6 0.028 0.240 Valine .« : »« s wiv va 8 isn 0.266 6 0.076 0.639 Arginine. . . . . . . . .. g «+» 0.338 6 0.096 0.813 Histidine. . . . . . . . . . g 0.115 6 0.033 0.276 ABDINE 0 . + w + vm 5 8... 0.239 6 0.068 0.575 Asparticacid . . . . . . . . Z isn 0.505 6 0.143 1.214 Glutamicacid. . . . . . . . £ vam 0.957 6 0.272 2.301 Glycine . . . . . . . . .. g ow 0.221 6 0.063 0.531 Proline . . . . . ..... 8 «ww 0.344 6 0.098 0.827 Serine . . . . . . ... tv 8 ow 0.252 6 0.072 0.606 AH-8-12 (1984) NDB No. 12205 SEEDS Lotus Seeds, dried Page 112 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 s Number of Approximate measure and weight Refuse: 0 Mean error samples 1 0z = 28.4 g* lc=32g A B C D E F G PROXIMATE: WattFu = 5 win + ow 3 bo Z + 14.16 4.140 2 4,02 4,53 64.23 Foodeiegy 5% 8% 8% 8 keal 332 94 106 1,508 o00-ensrty kJ. 1,391 395 445 6,308 Protein (NX 5.30). . . . . g 15.41 0.493 2 4.38 4.93 69.89 Total lipid (fat) . . . . . . . 8 1.97 0.730 2 0.56 0.63 8.94 Carbohydrate, total . . . . . g 64.47 18,31 20.63 292.45 FIBRE. o « 5» 8 3 % 4 5 g . 2.42 0.320 2 0.69 0.77 10.98 Ah. oven 8 3.99 0.190 2 1.13 1,28 18.10 MINERALS: Calcium... . LL mg. 163 48.550 2 46 82 737 WOR «ov wiv evn we mg. 3.53 0.070 2 1.00 1.13 16.01 Magnesium . . | mg. 210 1 60 67 953 Phosphorus. . . . . . .. mg. 626 42.550 2 178 200 2,837 Porssium & w + x wc & wi mg. 1,368 1 389 438 6,207 Sodium .. : ov vom os 5 ow mg. 5 1 1 I 21 ZING wv sow aw ns om mg. Copper + « wv « ww x won mg. Manganese . . . . . . . . . mg. VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 1 0.0 0.0 0.0 Thlamin. « « « +» ws « =u mg. 0.640 i] 0.182 0.205 2.903 Riboffavin , »: & 4 & + s mg. 0.150 1 0.043 0.048 U.680 Niacin. . . . . . . ... mg. 1.600 1 0.454 0.512 7.258 Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. Folacin . . . . . . . . .. mcg VitaminByp . . . . . . . mcg 0 0 0 0 nen RE 5 1 1 2 23 ViaminA ee w. 50 1 14 16 227 LIPIDS: Fatty acids: Benard, tou) Cee g 0.330 0.094 0.106 1.497 We ow 2095s 5 g . L:11 1 £ 80. ........ g 10:0. . . . . .... £ V2 5 5d Bd g M0, LL... £ 0.004 0.001 0.001 0.018 160, x + ww sv ww 8 0.288 0.082 0.092 1.306 18:00 ov wie v ow + £ MonounsErusatad Sota 8 0.388 0.110 0.124 1.760 in rom somo g mh, LL... 8 0.230 0.065 0.074 1.043 ERE REE 8 0.043 0.012 0.014 0.195 REAR ELE 8 0.115 0.033 0.037 0.522 Polyunsaturated, total . . . g 1.166 0.331 0.373 5.289 182. 00 ve vv 8 1.064 0.302 0.340 4.826 83... & 0.102 0.029 0.033 0.463 184. . 0. 0... g 204. 0... LL. £ 20:5. pov owoof ows £ 228. vo vow onon uv g Wh 5 3s 518 moss g Cholesterol. . . . . . . . mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g 0.221 0.063 0.071 1.002 Threonine . . . . . . . . . £ 0.747 0.212 0.239 3.388 Isoleucine . . . Low. g 0.765 0.217 0.245 3.470 Levene, iu «vi 4 iw 8 u g 1.215 0.345 0.389 5.511 Lysine . . . . . . .... g 0.985 0.280 0,315 4.468 Methionine. . . . . . . . g 0.267 0.076 0.085 1.211 Cystine . . . . ...... g 0.201 0.057 0.064 0.912 Phenylalanine . . . . . . . 8 0.767 0.218 0.245 3.479 Tyrosine . . . . . . . .. g 0.375 0.107 0.120 1,701 Valine ov + wv 2 mow sn g 0.991 0.281 0.317 4,495 Arginine... . . . . . .. g 1.262 0.358 0.404 5.724 Histidine, . . . . o . .. g 0.430 0.122 0.138 1.950 Alanine . . . . . . . . .. g 0.892 0.253 0.285 4,046 Asparticacid . . . . . . . . 8 1.884 0.535 0.603 8.546 Glutamic acid. . . . . . . . g 3.570 1.014 1.142 16.194 Glycine . . . . . . .... 2 0.826 0.235 0.264 3.247 Proline . . . . . . . . .. g 1.285 0.365 0.411 5.829 Serine . . . ......- 2 0.939 0.267 0.300 4,259 11 oz = approx. 47 small seeds (7/16 x 3/8 in) or 36 large seeds (1/2 x 7/16 in). AH-8-12 (1984) NDB No. 12013 SEEDS Page 113 Pumpkin and Squash Seeds, whole, roasted Cucurbita spp. 3 . 3 Amount in edible portion of Amount in edible portion of Nutrients nd units Ameunt in 100 grains, ifible postion common measures of food 1 pound of food as purchased ih Stundard Number of Approximate measure and weight Refuse: 0 error mmole 1 oz = 28.4 g° lc=64g A B Cc D E F G PROXIMATE: Water. . . . . ...... ges 4.50 1 1.28 2.88 20.41 kcal . . 446 127 285 2,021 Food energy «= + + + + «+ + * kK... 1,864 529 1,193 8,455 Protein (NX 5.30). . . . . g . .. 18.55 1 5.27 11.87 84.14 Total lipid (fat) . . . . . . . go 19.40 1 5.51 12.42 88.00 Carbohydrate, total . . . . . g£ . .. 53.75 15.27 34.40 243.81 Fiber. . . . . .. .... g . .. 35.90 1 10.20 22.98 162.84 Ash... ........ g + 3.80 1 1.08 2.43 17.24 MINERALS: Calcium « 5 «4 4 ws 8 a mg. . . 55 1 16 35 249 WOR iss mes menw mg. . . 3.31 1 0.94 2.12 15.01 Magnesium . , . . . . . mg. . . 262 1 74 168 1,188 Phosphorus. . . . . . . . mg. . . 92 1 26 59 417 Potassium Paw ow ww sw mg. . . 919 1 261 588 4,169 Sodium“, . . . . . . . .. mg. . . 18 5 12 82 Zinc... ee mg. . . 10.30 1 2.93 6.59 46.72 Copper . . . . . Bo om nm on mg. . . 0.690 1 0.196 0.442 3.130 Manganese . . . . . . . . . mg. . . VITAMINS: Ascorbicacid. . . . . . .. mg. . . Thiamin. . . . . . . . . . mg. . . Riboflavin . . . . . . . . . mg. . . Nigel, & « os 0 + 4% 5 mg. . . Pantothenicacid. . . . . . . mg. . . VitaminBg . . . . . . .. mg. . . Folagin + « wv « wow x wii» meg . . VitaminByp . . . . . LL. meg. . 0 0 0 0 Vitamin A - . «+ + + «+. RE. IU . LIPIDS: Fatty acids: Saturated, total. . . . . . g . .. 3.670 1.042 2.349 16.647 40... ...... I EE" 80. ;: vv 3% 53 g B00. 7 5:0 + 5 7 3 » 8 1000. « « & + w « + = g «+» 120... oo. 8 - 0.019 0.005 0.012 0.086 140. . .. ..... g . .. 0.022 0.006 0.014 0.100 160. . . ...... 8&8 - 2.374 0.674 1.519 10.768 180. . . . . . ... & «i » 1.189 0.338 0.761 5.393 Monounsaturated, total. . . g . . . 6.032 1.713 3.860 27.361 16:1... g& 0.042 0.012 0.027 0.191 Bl. 8... 5.985 1.700 3.830 27.148 Wr. vv ov «ov wow g . BT. vv vv g ... Polyunsaturated, total . . . g . . . 8.844 2.512 5.660 40.116 18:2... & - 8.759 2.488 5.606 39.731 183.0... 8g 0.077 0.022 0.049 0.349 BA: wows os BB vx: 2004; . . vow one 8B vow 20:8. v + vw vow 8 woe we BUS sick snow ow on 8 2:6. . «vanes a Cholesterol . . . . . . . . mg. . . 0 0 0 0 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . g - . 0.326 12 0.093 0.209 1.479 Threonine . . . . . . . . . g . . 0.683 15 0.194 0.437 3.098 Isoleucine . . . . . . . . . £ iu 0.956 15 0.272 0.612 4,336 Leucine . . . . . . +. . . g +: 1.572 15 0.446 1.006 7.131 Lysine . . . . . . .... g +s 1.386 15 0.394 0.887 6.287 Methionine . . . . . . . . g «+ 0.417 14 0,118 0.267 1.892 Cysting . . « + = #» 5 8 » g vo 0.228 3 0.065 0.146 1.034 Phenylalanine . . . . . . . g . .. 0.924 14 0.262 0.591 4,191 Tyrosine . . . . . . . . . 8 0.770 15 0.219 0.493 3.493 Valine . . . . . ..... 8 «wn 1.491 14 0.423 0.954 6.763 Arginine. . . . . . . . . . 2 ise 3.049 14 0.866 1,951 13.830 Histidine. . . . . . . . . . 8 0.515 14 0.146 0.330 2.336 Alanine . . . . . . . . . 8g 0.875 5 0.249 0.560 3.969 Asparticacid . . . . . . . . 8... 1.873 5 0.532 1.199 8.496 Glutamicacid. . . . . . . . g «on» 3.262 5 0.926 2.088 14.796 Glycine . . . . . . . ... 8 +. 1.358 6 0.386 0.869 6.160 Proline . . « + vv «ows 8 0.756 5 0.2195 0.484 3.429 Serine . voc wwe wn “Fees 0.868 5 0.247 0.556 3.937 11 oz = approx. 85 seeds. 2 yalue based on data for product without added salt. Product with added salt contains 575 mg sodium per 100 g. AH-8-12 (1984) NDB No. 12163 SEEDS Pumpkin and Squash Seed Kernels, dried Page 114 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: Hulls 26% Standard Number of Mein or Spies 10z =28.4 g? 1c=138g A B Cc D E E G PROXIMATE: Water. . . . . ...... g 6.92 0.391 17 wT red . sages kcal 541 s Pood energy: = « ww v= kJ. 2,265 643 3,126 7,602 Protein (NX 5.30), . . | Pa 24.54 0.767 17 6.97 33.87 82.36 Total lipid (fat) . . . . . . . g 45,85 0.877 17 13.02 63.28 153.89 Carbohydrate, total . . . . . g 17.81 5.06 24,57 59,76 Fiber . . . . . . ..... g . 2.22 0.251 14 0.63 3.07 7.46 Ash... LL. g 4.88 0.127 15 1.39 6.73 16.37 MINERALS: Calcium ; ow + x wok sow mg. 43 1.184 13 12 59 144 Won . « vos wes was mg. 14.97 1.018 11 4,25 20.66 50,25 Magnesium , . . . . . . mg. 535 1 152 738 1,795 Phosphorus. . . . . . . . mg. 1,174 34,726 12 333 1,620 3,941 Potassium . . . . . . . .. mg. 807 1 229 1,114 2,710 Tem a 18 46 ! : 12 7 29 > 02 ZIG, 2 2 5 fn wm EE me a mg. . . . . Copper : + + + +5 = = 4 wy 1,387 0.394 1.914 4.655 Manganese . . . . . . . . . mg. VITAMINS: Ascorbicacid. . . . . . .. mg. , Thiamin. . . . . . . ... mg. 0.210 0.020 2 0.060 0.290 0.705 Riboflavin . . . . . . . .. mg. 0.320 0.050 2 0.091 0.442 1.074 Niacin. . . . . . .. .. mg. 1.745 0.305 2 0.496 2.408 5.856 Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . .. mg. Folatin « + + zs wv ¢ wus mcg VitaminByp . . . LL... mcg 0 0 0 0 Vitamin A . . . . . . . .. RE. 38 11 52 1 3 IU. 380 108 525 1,276 LIPIDS: Fatty acids: Saturated, total. . . . . . g 8.674 2.463 11.970 29.110 1 + z 6:0. . .. . .... £ 80. . 2 =» v0 5 5 3 £ 10:0: « 2 w #58 © # & g 1220... LL. 8 0.044 1 0.012 0.061 0.148 140. ........ 8 0.052 5 0.015 0,072 0.17% 160... LL. 8 5.612 12 1.594 7.745 18.834 180... LL. 8 2.811 12 0.798 3.879 9.434 Monounsaturated, total. . . g 14.258 4.049 19.676 47.850 ol. 8 0.099 4 V.028 0.137 0.332 181... 8 14,146 12 4,017 19,521 47.474 v.14 EE g WA 2» 5 5 6 w » » g Polyunsaturated, total . . . g 20.904 5.937 28.848 70.154 2, ........ g 20.702 12 5.879 28.569 69.476 183... g 0.181 6 0.051 0.250 0.607 184. . . LL... g 2004: 2 vv 2 44 8 g 20:5, 5s was vw va g 22:5, was won ov a g 26. i vr + ww xs & Cholesterol. . .. . . wv + mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g 0.431 0.122 0.595 1.446 Threonine . . . . . . ... g 0.903 0.256 1.246 3.030 Isoleucine . . . . . . . .. g 1.264 0.359 1.744 4.242 Ee aia it: Ee eB en Lysine . . . . . . . ... 8 . . » . Methionine . . . . . . . . g 0.551 0.156 0.760 1.849 Cystine . . . . . . .... 8 0.301 0.085 0.415 1.010 Phenylalanine . . . . . . . 8 3.202 347 1.008 $301 Tyrosine . . . . . . ... 8 1.0 . . . Valine pow om aw oe wow g 1.972 0.560 2.721 6.618 Arginine. . . . . . . . .. 8 4.033 1.145 5.566 13,535 Histidine. . . . . . . . .. g 0.681 0.193 0.940 2.285 Alanine . . . . . . . . .. 8 1.158 0.329 1.598 3.886 Asparticacid . . . . . . . . 8 2.477 0.703 3.418 8.313 Glutamic acid. . . . . . . . g 4,315 1.225 5.955 14.481 Glycine , . 2 0 vs wv 3 8 1.796 0.510 2.478 6.027 Proline . . . . . . . ... g 1.000 0.284 1.380 3.356 Serine... fue * 8 1.148 0.326 1.584 3,853 11 oz = approx. 142 kernels. AH-8-12 (1984) NDB No. 12014 SEEDS Pumpkin and Squash Seed Kernels, roasted Page 115 Amount in 100 grams, edible portion Nutrients and units 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 Standard Number of Mos ror loz=28.4g 1c=227g A B C D E F G PROXIMATE: Water, . ow «5 wc ow» g 7.10 1 2.02 16.12 32.21 kcal . . 522 148 1,184 2,366 Food energy « « © = + » wv - kj... 2,183 620 4,955 9,901 Protein (NX 5.30). . . . . g . .. 32.97 1 9.36 74.83 149.53 Total lipid (fat) . . . . . . . & ww a 42.13 1 11.96 95,64 191.10 Carbohydrate, total . . . . . gow a 13.43 3.82 30.50 60.94 Fiber. , « vv v wn ss wo & + vo 1.81 1 0.51 4.11 8.21 Ash . . cv vs aw g 4,37 1 1.24 9.92 19.82 MINERALS: Calcium. . . . . ..... mg. . . 43 12 97 194 ron... ........ mg. . . 14.94 4,24 33.92 67.77 Magnesium . . . . . . . mg. . . 534 152 1,212 2,422 Phosphorus . . . . . . . . mg. .. 1,172 333 2,660 5.315 Potassium . . . . . . . . . mg. . . 806 229 1,829 3,655 Sodium, ou: voa os wes mg. . . 18 6 40 80 TNC s wm 3 5 4 wor 3 mg. . . 7.44 2.11 16.89 33.7% Copper : +5 5 vw + wow mg. . . 1.384 0.393 3.142 6.278 Manganese . . . . . . . . . mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . . Thiamin. . . . . . . . . . mg. . . Riboflavin . . . . . . . . . mg. . . Nagin wo «5 i 8 wie ov mg. . Pantothenic acid. . . . . . . mg. + ViaminBg w . wos ov wows mg. . . 0.090 0.026 0.204 0.408 Folacin . . « « wv v wv meg . VitaminByp . . . . LL. meg. 0 0 0 0 i ¥ RE. . . Vitamin A . . . . «oo. w. LIPIDS: Fatty acids: Saturated, total. . . . . . g . .. 7.970 2.263 18.092 36,152 #0. 4 «omen g . 6:0. . . ...... 8 80. . : ps4 @ 5» g 1000. ¢ 2 5 v2 5 = & iv vs 120... ...... g& 0.040 0.011 0.091 0.181 140... ...... 8 0.048 0.014 0.109 0.218 160... ...... 8 5.156 1.464 11.704 23.388 180... ...... 8... 2.583 0.734 5.863 11.716 Monounsaturated, total . 8&8 . . 13.100 3.720 29.737 59.422 16:1... ...... 8 0.091 0.026 0.207 0.413 181... 8 12,997 3.691 29.503 58.954 200 5 woe ww koe g ws Vw: pe: pms 8 = Polyunsaturated, total . . . g . . . 19.206 5.455 43,598 87.118 182... 8 19.020 5.402 43.175 86.275 83... £8 0.166 0.047 0.377 0.753 18:4. . «+ wow sn & 4k WA. 5 5 fs mw En g . 20:5. + « «x wow ow oa g B28. i worm oo ow g UB. 4 wv x wow ow ow Z Cholesterol . . . . . . .. mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan gd ism 0.578 0.164 1.312 2.622 Threonine . . £8 . 1.213 0.344 2.754 5.502 Isoleucine . . 8g... 1.698 0.482 3.854 7.702 Leucine: . . . . . . . ... 8... 2.793 0.793 6.340 12.669 Lysine: « « ww v ww ov wow 2 iw 2.463 0.699 5.591 11.172 Methionine . . . . . . . . 8 +s 0.740 0.210 1.680 83.357 Cystine . . . . ...... g + vo 0.404 0.115 0.917 1.833 Phenylalanine . . . . . . . 2 » vo 1.642 0.466 3.727 7.448 TYOSINE . «w+ wx 5 mo g& « 1.368 0.389 3.105 6.205 Valine . . «cv www ow 8g . .. 2.650 0.753 6.016 12.020 Arginine. . . . . . .. .. g isa 5.418 1.539 12,299 24.576 Histidine. . . . . . . . .. 8 «wu 0.914 0.260 2.075 4.146 Alanine . . . . . . . . .. 8 «wow 1.555 0.442 3.530 7.053 Asparticacid . . . . . . . . 2 sw 3.328 0.945 7.555 15.096 Glutamicacid. . . . . . . . g£ . .. 5.797 1.646 13.159 26.295 Glyn . ov vo 5 + + u + 8 2.413 0.685 5.478 10.945 Profine: . . « «vv vu 8 1.344 0.382 3,051 6.096 Serine. «ov vow ove BEE 1.543 0.438 3.503 6.999 1 value based on data for product without added salt. Product with added salt contains 575 mg sodium per 100 g. AH-8-12 (1984) NDB No. 12016 SEEDS Page 116 Safflower Seed Kernels, dried Carthamus tinctorius . Amount in edible portion of Amount in edible portion of _— AGUS (7 00 grain, adie povtion common measures of food 1 pound of food as purchased on 5 Nomborof Approximate measure and weight Refuse: HU11s 49% error i loz=28.4g A B Cc D E F G PROXIMATE: Water . . . . . . . . ... g 5.62 0.145 34 1.60 13.00 kcal 517 147 1,197 Boodenergy: » + + = = » w= kJ. 2,165 615 5,008 Protein (NX 5.30). . . . . 2 sw 16.18 2.268 2 4.59 37.42 Total lipid (fat) . . . . . . . & ww oy 38.45 0.798 34 10.92 88.92 Carbohydrate, total . . . . . g . . 34.29 9.74 79.31 Fiber . . . . . . . .... 8... 2.48 0.182 2 0.70 5.74 Ash... . 8g . . 5.47 2.429 2 1.55 12.65 MINERALS: Calli ; 5 5 v4 9 5 5 % & mg. . . 78 22 180 WOR o 5 vw v # Wi & & ® & mg. . . Magnesium , . . . . . . . mg. Phosphorus. . . . . . . . mg. . . 644 183 1,489 Potassium’ . .. » ow 0 sows mg. . . Sodium . . . . . . . . .. mg Zinc... LL... mg. . . Copper . . . . . . . . . mg. Manganese . . . . . . . . . mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. . . 1.163 0.330 2.690 Riboflavin . . . . . . . . . mg. . . 0.415 0.118 0.960 Niacin. . . . . . . ... mg. . . 2.284 0.649 5.283 Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . . . mg. . . Folacin « « . + w + + ww + mcg . VitaminByp . . . . . . .. meg . . 0 0 0 or RE. Vitamin A... . ... w. LIPIDS: Fatty acids: Saturated, total. . . . . . EZ ww» 3.682 1.046 8.516 40. & + vovxomow ow £ 6:0. . .. ..... g 80. ........ £ 10:0: « «ov 5 5% % & g 12200 : ow & «6 & & g 14:0... 8 0.035 41 0.010 0.081 160. . ....... 8 2.574 44 0.731 5.954 TBO. « woo «mw wn g 0.921 44 0.262 2.130 Monounsaturated, total. . . g 4.848 1.377 11.213 161... ...... 8 0.037 32 0.011 0.086 BV: avs 2.0 & & g 4.806 44 1.365 11.116 rt He I g 220: 6 won: mows g Polyunsaturated, total + + 8 28.223 8.015 65.280 182, ........ 8 28.084 44 7.976 64.958 J g 0.111 32 0.032 0.257 184... LL... g 2004. 2 5 ss wos sn £ 20:5, . 4» + vw is g 58. 3 wows wou ow g 6. i awe on g + aw Cholesterol . . . . . . . . mg. . . 0 0 0 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tryptophan . . . . . . . . 8 ow 0.183 4 0.052 0.423 Threonine . . . . . . . .. g +o 0.586 9 0.166 1.355 Isoleucine . . . . . . . .. g 0.717 9 0.204 1.658 Leveling. . ooo 5 wows wo 8 1.154 9 0.328 2.669 Lysine . . «cv wn wow 8 0.534 55 0.152 1.235 Methionine . . . . . . . . 8 0.284 7 0.081 0.657 Cystine . . . . . . .... 8 0.311 7 0.088 0.719 Phenylalanine . . . . . . . 2 0.806 8 0.229 1.864 TYIOHNE + vo 5 wi ox 4 we 8 0.531 8 0.151 1.228 Valine « cov v www som g 1.025 9 0.291 2.37) Arginine... . LL... Z o.oo 1.749 8 0.497 4.045 Histidine. . . . . . . . .. 8... 0.452 8 0.128 1.045 Alanine . . . . . . . . .. 8 0.772 8 0.219 1.786 Asparticacid . . . . . . . . 8 1.807 8 0.513 4.180 Glutamicacid. . . . . . . . 8 3.699 8 1.051 8.556 GlYCIng . 4 iv + oo v5 ws 8 1.010 8 0.287 2.336 Proline . . « + vw +» xv + 8 0.726 8 0.206 1.679 Serine: . . uo. awa ono 8 0.812 8 0.231 1.878 AH-8-12 (1984) NDB No. 12021 SEEDS Page 117 Safflower Seed Meal, partially defatted Amount in 100 grams, edible portion Amount in edible portion of Amount in edible portion of NULISHES 37d Units common measures of food 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: 0 Mean error samples loz=28.4g A B C D E F G PROXIMATE: Water. . . . . . . .... 2s 6.41 1 1.82 29.08 kal . . 342 97 1,851 Food energy = - «= - - - ko... 1,431 406 6,490 Protein (NX 5.30). . . | g . 35.62 1 10.11 161.55 Total lipid (fat) . . . . . . . g£ .. . 2.39 1 0.68 10.84 Carbohydrate, total . . . . . ¥ APE 48.73 13.84 221,06 FIDO, o 5 2% 5s wv 4 gin 7682 2.16 34.56 Ah uw vs wmv mss we ET 6.85 1 1.95 31.07 MINERALS: Calcium . . . . LLL mg. . . 77 22 350 Iron... . LL... mg. Magnesium , . . . mg. . . Phosphorus. . . . . . . . mg. . . 638 181 2,896 Potassium . . . . . . . . . mg. . . Sodium . ; wi i sw 8 vos mg. ZIG wv: vv v5 3 wm 2 8 ws mg. . . Copper « + «x » wor aw mg. os Manganese . . . . . . . . . mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. . . 1,153 0,327 5.230 Riboflavin . . . . . . . . . mg... 0.412 0.117 1.869 Niza 5 ox mw sas mg... 2.265 0.643 10.274 Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . .. mg. . . Folagin v. = + 2 av « we mcg VitaminByp . . . . . LL. mcg 0 0 0 . . RE. Vitamin A . . . . . LL 0. LIPIDS: Fatty acids: Saturated, total. . . . . . g . 0.207 0.059 0.939 40... ...... g 6:0. . . ...... £ BIO. oc iow ok oa os g V0I0L oi a a # + 2 = 3 £ 120... LL... 2 WO. . « «soon 2 0.002 0.001 0.009 16:0. . . . . .... 8 0.144 0.041 0.653 180. . ....... 8 0.052 0.015 0.236 Monounsaturated, total 8 0.272 0.077 1.234 Yl: wi caw 55 ® 3 8 0.002 0.001 0.009 18, ows 5 25 ws 8 0.270 0.077 1,225 v.13 SR 8 DA. ise s ome g Polyunsaturated, total . . . g 1.584 0.450 7.185 18:2... . 8 1.576 0.448 7.149 Bw iow com hE om g 0.006 0.002 v.027 184: w ts. 4 3 = = 8g 20:4... g 2005. ws 5 ow sono ok 8g U5. wv v5 xv am ow g 2:6... . 8 Cholesterol. . . . . . . . mg. 0 0 0 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . g 0.403 0.114 1.828 Threonine . . . . . . . . . 8 1.290 0.366 5,851 Isoleucine . . . . . . . .. g 1.579 0.448 7.162 Leucine, . . . . . . . . . 8 2.540 0.721 11.521 Lysine . . . . .. .... 8 1.176 0.334 5.334 Methionine . . . . . . . . 8 0.625 0.178 2,835 Cystine « oc sw & + % « + 8 0.685 0.19% 3.107 Phenylalanine . . . . . . . 8 1.774 0.504 8.047 Tyrosine . . . . ..... 8 1.169 0.332 5.303 Valine . . . . ...... 8 2.258 0.641 10.242 Arginine. . . . . . . . .. 8 3.851 1.094 17.468 Histidine. . . . . . . . . . 8 0,995 0.283 4.513 ABRINE . 5 0 sos os ea g 1.700 0.483 7.711 Asparticacid . . . . . . . . £ 3.978 1.130 18.044 Glutamicacid. . . . . . . . 8 8.145 2.313 36.946 Glycine . . . . . . .. .. 8 2.224 0.632 10.088 Proline . . . . . . .... 8 1.599 0.454 7.253 Serine . . . . .. ..." 8 1.788 0.508 8.110 AH-8-12 (1984) NDB No. 12022 SEEDS Sesame Seeds, whole, dried Sesamum indicum Page 118 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 Standard Number of Approximate measure and weight Refuse: 0 Mas anor wmpks | thsp = 9g lc=14bg A B Cc D E F G PROXIMATE: Water. . . . . . . .. . g . .. 4,69 0.180 65 0.42 6.75 21.27 Foodehergy = © * + * * * ° keal . 573 52 825 2,598 ood energy kJ... 2,396 216 3,451 10,870 Protein (NX 5.30). . . . . £ 35 17.73 0.256 61 1.60 25.54 80.44 Total lipid (fat) . . . . . . . B si 49,67 0.501 58 4.47 71.53 225,32 Carbohydrate, total . . . . . g «5 23.45 2.11 33.77 106.36 Lr g 4,60 0.601 Z5 0.41 6.62 20.86 Ash... g 4.45 0.162 59 0.40 6.41 20.20 MINERALS: Calcium™® . . . . . . . .. mg. . . 975% 102.528 21 88 1,404 4,421 WOR vo so oon 3 5 8 & 4 mg. . . 14.55 1.587 16 1.31 20.95 65.99 Magnesium , . . . . . . . mg. . . 351 23.961 3 32 505 1,591 Phosphorus. . . . . . . . mg. . . 629 23.830 20 57 906 2,854 Potassium . . . . . . . . . mg. . . 468 34,612 4 42 674 2,124 SOHUM & o: + 5 wow + ww mg 11 6.384 3 1 16 51 Zine . . ..... mg... 1.75 0.536 4 0.70 11.16 35.14 Copper . . . «oo. o.oo. mg... 4,082 1.277 4 0.367 5.878 18.516 Manganese. . . . . . . . . mg. . . 2.460 0.723 3 0.221 3.542 11.159 VITAMINS: Ascorbicacid . . . . . . . . mg. . . 0.0 4 0.0 0.0 0.0 Thiamin. . . . . . .... mg... 0.791 0.084 8 0.071 1.139 3.588 Riboflavin . . . . . . . .. mg... 0.247 0.034 10 0.022 0.356 1.120 Niacin... . ...... mg... 4,515 0.227 10 0.406 6.502 20.480 Pantothenic acid. . . . . . . mg. . . 0.050 1 0.005 0.072 0.227 VitaminBg . . . . . . . . mg 0.790 1 0.071 1.138 3.583 Folacin . . . . . . . . .. mcg 96.7 8.7 139.3 438.7 ViaminByp . . . . . . . mcg 0 0 0 0 A RE. 1 0.609 8 0 1 4 Vitamin A... . oo .. ww 9 6.094 8 1 13 42 LIPIDS: Fatty acids: Senared oti Cee g 6.957 0.626 10.018 31.557 05 5 op oa za e g 6:0: +a 5 4 ow vow ow 2 B10 wv x ow wn g 10:0. . . ...... 8 ¥200., .. : sm 5 & » g «wis 140. ........ g 0.124 1 0.011 0.179 0.562 16:0... . £8 4.441 761 0.400 6.395 20.144 180... ...... g& 2.090 761 0.188 3.010 9.480 Monounsaturated, total. . . g . . . 18.759 1.688 27.013 85.091 16:1... g 0.149 17 0.013 0.215 0.676 181. 0... 8 uum i 18.521 761 1.667 26.670 84.011 20:0... 0... g 0.070 9 0.006 0.101 0.318 2 sx mora woes g wows Polyunsaturated, total . . . g . . . 21.773 1.960 31.353 98.762 18:2... 8... 21.375 761 1.924 30.780 96.957 183... g& 0.376 25 0.034 0.541 1.706 18:4. « woo v 2m 0» g vo. 2004... LL... 2 2005. . 0 fr one 8 on F'4 WS, iw oe wou sow g 6; + vv iowa ow g iw Cholesterol. . . . . . .. mg. . . 0 0 0 0 Phytosterols . . . . . . . . mg... 714 64 1,028 3,239 AMINO ACIDS: Tryptophan . . . . . . . . 8 «uw 0.388 13 0,035 0.559 1.760 Threonine . . . . . . . . . spa 0.736 19 0.066 1.060 3.338 Isoleucine . . . . . . . . . g . . 0.763 19 0.069 1.099 3.461 NEUE: 5 kw wo 5 We ZB vow 1.358 19 0.122 1.956 6.160 LYSINE & 5h 5 5 mov a wo EE 0.569 19 0.051 0.819 2.581 Methionine . . . . . . . . "ER 0.586 19 0.053 0.844 2.658 Cystine . . . . . ..... 8... 0.358 10 0.032 0.516 1.624 Phenylalanine . . . . . . . g vow» 0.940 19 0.085 1.354 4,264 Tyrosine . . . . . . . . 8 vow» 0.743 14 0.067 1.070 3.370 Valine ov sv vous kw vs 8 ww 0.990 19 0.089 1.426 4.491 AIBININE. & + + w+ so % + 8... 2.630 18 0,237 3.787 11.930 Histidine. . . . . . .. .. & wos 0.522 18 0.047 0.752 2.368 Alanine . . . . . . .... g 0.927 13 0.083 1.335 4,205 Asparticacid . . . . . . . . g vss 1.646 13 0.148 2.370 7.466 Glutamicacid. . . . . . . . 8 - 3.955 13 0.356 5,695 17.940 Glycine . . . . ...... g& 1.215 13 0.109 1.750 5.511 Proline 5 + zs ws 5x 58 5 » 8 0.810 13 0.073 1.166 3.674 Serine . . ovo. .oe oka we Bn s ow 0.967 3 0.087 1.392 4,386 1 calcium in hull present as oxalate. 2 Alpha-tocopherol = 2.27 mg per 100 g. AH-8-12 (1984) NDB No. 12023 SEEDS Page 119 Sesame Seeds, whole, roasted and toasted x i Amount in edible portion of Amount in edible portion of Amount in 100 grams, edible portion NutHonis and units common measures of food 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: 0 Mean "or ples loz=284g A B C D E F G PROXIMATE: Water's «vs 5 wv 5 wi 5 4 gw 3,30 1.700 2 0.94 14.97 kcal . . 565 161 2,565 Food energy «= + += = + +: IT 2,366 672 10,730 Protein (NX 5.30). . . . . g ... 16.96 1 4,82 76.93 Total lipid (fat) . . . . . . . 8... 48.00 1 13.863 217.73 Carbohydrate, total . . . . . 8g 25.74 7.31 116.76 Biber. . «is 548 om + & g . 8.50 1 2.41 38.56 ASE ow win os won wow vos Eg «1s 6.00 1 1.70 27.22 MINERALS: Calcium® . . . . . .. .. mg... 989 281 4,486 Iron... ........ mg... 14.76 4.19 66.96 Magnesium , . . . . . . . mg. . . 356 101 1,614 Phosphorus. . . . . . . . mg. . . 638 181 2,895 Potassium . . . . . . . . . mg. . . 475 135 2.155 SOM uw, os 5 & 8 5 om # » & mg. . . 11 3 52 UNG « win 2 0% 3 Wid 3 3 mg... 7.16 1 2.03 32.48 Copper + + + 5 a 5 bw ¥ @ mg. . . 2.470 1 0.701 11.204 Manganese . . . . . . . . . mg. . . 2.496 0.709 11.322 VITAMINS: Ascorbicacid. . . . . . . . mg. . . Thiamin. . . . . . . . .. mg. . . Riboflavin . . . . . . . . . mg. . Niacin. . . . . . . . .. mg. . . Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . .. mg. . . Folaciv + = + 4 i + 54 + « meg . VitaminByp . . . . . . . . meg . . 0 0 0 vitamin A... oo... {rr LIPIDS: Fatty acids: Saturated, total. . . . . . ERY 6.722 1.909 30.491 $0: ¢ 2 vc vowow on gv 6:0. vo vn noun 8 80. ........ £ 10:0... ...... g 120, . 5 «cv 9.5 7 » & +a 140. ........ g 0.120 0.034 0.544 160. ........ g& 4,292 1.219 19.469 180. « «wv + wow + = & ov vn 2.019 0.573 9.158 Monounsaturated, total. . . g . . . 18.127 5.148 82.224 161. ........ 8&8 0.144 0.041 0.653 181... 8&8 17.897 5.083 81.181 21... LLL. 8... 0.067 0.019 0.304 Wh 5 wns ww ok & sw Polyunsaturated, total . . . g . . . 21.039 5.975 95.433 182... & 20.654 5.866 93.687 183. ........ g& . 0.363 0.103 1.647 18:4. . . . . .. .. g . .. 2004. . 500s a g 20:5. . vs wos Bs g WS, vw wos 8 Wb. . ovo 8 «+ Cholesterol . . . . . . . . mg. . . 0 0 0 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . .. ERR 0.371 0.105 1.683 Threonine . . . . . . . . . 2 «« 0.704 0.200 3.193 Isoleucine . . . . . . . . . 8... 0.730 0.207 3.311 Leucines, , , . . « « «+» g . .. 1.299 0.369 5.892 Lysine . . . . ...... g ian 0.544 0.154 2.468 Methionine . . . . . . .. 2 ssw 0.560 0.159 2.540 Cystine . . « + « + vo + + = vse 0.342 0.097 1.551 Phenylalanine . . . . . . . Eg vuw 0.899 0.255 4,078 Tyrosine . . . . . . . .. g «qn 0.710 0.202 3.221 Valine: « « + wv wv 0 nw El ale in 0.947 0.269 4,296 Arginine. . . . . . . .. 5am 2.515 0.714 11.408 Histidine. . . . . . . . . . EE 0.499 0.142 2.263 Alanine . . . . . . . . .. g vu 0.886 0.252 4,019 Asparticacid . . . . . . . . g +a 1.574 0.447 7.140 Glutamicacid. . . . . . . . g van 3.782 1.074 17.155 Glyeing « +n + v6 « 3 8g... 1.162 0.330 5,271 Proline . « « «+ vu + vn £8 ... 0.774 0.220 3,511 Serine . . . . ..... *, & «aa 0.925 0.263 4,196 1 calcium in hull present as oxalate. AH-8-12 (1984) NDB No. 12024 SEEDS Sesame Seed Kernels, dried’ 2 Page 120 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 Me. Standard Number of an aor umples 1 thsp=8g 1c=150g A B Cc D E F G PROXIMATE: water . . . . . 2 4.81 0.272 29 0.38 7.22 21.82 keal 588 47 882 2,668 Food energy «= + «= + = + + * kJ 2,462 197 3,693 11,167 Protein (NX 5.30). . . . . 2 ) = 26.38 0.100 613 2.11 39.57 119.66 Total lipid (fat) . . . . . . . g -.. 54.78 0.108 614 4.38 82.16 248.46 Carbohydrate, total . . . . . g .. 9.39 0.75 14.09 42.59 Fiber . . . . . . . . . .. gz . .. 2.96 0.250 20 0.24 4.44 13.42 Ash © wow « won vn moe g . .. 4.64 0.413 26 0.37 6.96 21.06 MINERALS: Calcium . . . mg. . . 13) 50.769 19 10 197 595 won . . oo mg... 7.80 0.783 6 0.62 11.70 35.37 Magnesium . . . . . . . . mg. . . 347 41.767 3 28 520 15572 Phosphorus . . . . . . .. mg. . . 776 71.400 9 62 1,163 3,518 Potassium . . . . . . . . . mg. . . 407 58.119 3 33 610 1,845 Sodium . . . . . . mg 40 8.005 4 3 59 179 Zinc . o.oo. mg 10.25 0.750 2 0.82 15.38 46.49 Copper . . . . . . . . . mg. . . Manganese . . . . . . . . . mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . . Thiamin. . . . . . . . .. mg. . . 0.722 0.246 5 0.058 1.083 3.275 Riboflavin . . . . . . . .. mg. . . 0.085 0.022 16 0.007 0.128 0.386 Niacin. . . . . . . . .. mg. . . 4.682 0.152 15 0.375 7.023 21.238 Pantothenic acid. . . . . . . mg. . . 0.681 0.104 2 0.054 1.022 3.089 VitaminBg . . . . . . .. mg. . . Folacim « . wiv « wis oo meg . . VitaminByo . . . . . . . mcg 0 0 0 0 Vitami RE. 7 1 1 10 30 Ramin cs «= v5 wo ¥ 8 Wn 0. 66 1 5 99 299 LIPIDS: Fatty acids: Saturated, total. . . . . . g 7.672 0.614 11.508 34.800 HO ov sow ov ow g 6:0. . .. ..... 8g 8:0. . ....... £ V0:0. . + 53 3 8 & ¢ 8 T1200 «5 vm 5 6% 3 8 M0 2 ow x os 8 0.136 0.011 0.204 0.617 16:00: = : wie + wie g 4.898 0.392 7.347 22.217 18:0: « + wow « won g 2.305 0.184 3.458 10.455 Monounsaturated, total. . . g 20.687 1.855 31.030 93.836 16:1. ........ 8 0.164 0.013 0.246 0.744 Be « sm 48 %io 3 z 20.425 1.634 30.638 92.648 20:1... 8 0.077 0.006 0.116 0.349 22 vam Ea wv E 8 Polyunsaturated, total . . . §g 24.011 1.921 36.016 108.914 18:2. vv wvvow vn 8 23.572 1.886 35.358 106.923 183... 8 0.415 0.033 0.622 1.882 18:4... . 8 204. . css mus £ 20:5 + viii oc 5m ow os g 25: s vu» wm von g 226. rv mw wo Zw oon Cholesterol. . . . . . . . mg. . . 0 0 0 0 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . g 0.473 0.038 0.710 2.146 Threonine . . . . . . . . . g 1.180 0.094 1.770 5.352 Isoleucine . . . . . . . . . g 1.289 0.103 1.934 5.847 LeUTe. » vo sown va g 2.150 0.172 3.225 9.752 Lysine * 0.831 0.066 1.247 3.769 Methionine . . . . . . . . g 0.896 0.072 1.344 4.064 CYSUnE ; + « + sw ss » g 0.523 0.042 0.785 2.372 Phenylalanine . . . . . . . g 1.528 0.122 2.292 6.931 Toco oo : 1.125 0.090 1.688 5.103 Valine . . . «o.oo... g 1.478 0.118 2.217 6.704 Arginine. . . . . . . . .. g imu 3.325 0.266 4.988 15.082 Histidine. . . . . . . . . . g . .. 0.677 0.054 1.016 3.071 AGOIOE + « oe orn i 1.409 0.113 2.114 6.391 Asparticacid . . . . . . . . g 2.265 0.181 3.398 10.274 Glutamic acid. . . . . . . . g 4.943 0.395 7.415 22.421 Glycine . . . . . . . ... g 1.896 0.152 2.844 8.600 Proline . . . . . . .... g 1.359 0.109 2.039 6.164 Serine . . . . . . ... *. 8 1.309 0.105 1.964 5.938 ! Decorticated. 2 proximate, mineral, vitamin, and amino acid values from U.S. Dept. Agr. A.C. Marsh, M.K. Moss, and E.W. Murphy. Processed, Prepared. Principal investigators: Composition of Foods: Agr. Handb. No. 8-2, Spices and Herbs; Raw, 51 pp., Rev. 1977. AH-8-12 (1984) NDB No. 12201 SEEDS Sesame Seed Kernels, toasted Page 121 Nutrients 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 Standard Number of "rot welt oz =28.44¢ A B Cc D E F G PROXIMATE: Water... 2:0 5.00 3 1.42 22.68 keal 567 161 2,570 Food energy - - - - - + - - k)... 2,371 673 10,753 Protein (NX 5.30). . . . . g 16.96 3 4.82 76.93 Total lipid (fat) . . . . . . . g ... 48.00 3 13.63 217.73 Carbohydrate, total . . . . . gsi 26.04 7.40 118.12 Fiber. . . . . .. .... gw 5.00 3 1.42 22.68 ASR we vv wens ews g 4,00 3 1.14 18.14 MINERALS: Calcium... . LLL. mg... 131 37 593 fron... ........ mg. . . 7.78 2.21 35.31 Magnesium . . . . . . . . mg. . . 346 98 1,871 Phosphorus . . . . . . .. mg. . . 774 220 3,513 Potassium . . . . . . . . . mg. . . 406 115 1,842 Sodium . . vw «x ows we mg 39 11 179 BNC wv s vs 3% + 8 v3 mg 10.23 2.90 46.39 Copper « « vows min 5 wn mg. . . Manganese . . . . . . . . . mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . . . . . . ... mg. . . 1.205 0.342 5.466 Riboflavin . . . . . . . . . mg 0.466 0.132 2.114 NIBEIN 5 «ws 3m 599s mg 5.438 1.544 24.667 Pantothenic acid. . . . . . . mg VitaminBg . . . . . . .. mg. . . Folaein « . « «v « « wo 5 meg . VitaminByp . . . . . . .. mcg 0 0 0 Vacs RE. Vitamin A . . . . ...L ww. LIPIDS: Fatty acids: Saturated, total. . . . . . g& 6.722 1.909 30.491 40... ...... 2 5a 6:0... ...... g 80. ........ g 100. « «25 44 5 £ 1220: ¢ w = 3 © # & £ 140. ........ 8 0.120 0.034 0.544 16:0. . . ...... 8 4.292 1.219 19.469 18:0... 8 2.019 0.573 9.158 Monounsaturated, total. . . g 18.127 5.148 82.224 161... 8 0.144 0.041 0.653 181... g 17.897 5.083 81.181 20:1. LLL g 0.067 0.019 0.304 222V. sw vs moss g Polyunsaturated, total . . . g 21.039 5.975 95.433 18:2... g 20.654 5.866 93.687 83... g 0.363 0.103 1.647 184. . . . ..... 8 20:4... . LL. 8g 20:5, : wi 55 mou g 228. von iom is g 226. . wun owa sow ££ «ow Cholesterol. . . . . . . . mg. . . 0 0 0 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . g£ ... 0.371 0.105 1.683 Threonine . . + « » wv » & g «sn 0.704 0.200 3.193 Isoleucine . . . . . . . . . g 0.730 0.207 3.311 Lowahnty + ov 8% i 5 3 8 1.299 0.369 5.892 Lysine . . . . . ..... g 0.544 0.154 2.468 Methionine . . . . . . . . g 0.560 0.159 2.540 Cystine . . . . ...... 8 0.342 0.097 1.551 Phenylalanine . . . . . . . g 0.899 0.255 4.078 TYrOSing «+ «i «0 5 5 3 3 g 0.710 0.202 3.221 Vane x sv 5 5 5 5 5 8 0.947 0.269 4.296 Arginine. . . . . LL... . g . .. 2.515 0.714 11.408 Histidine. . . . . . .. .. £ 0.499 0.142 2.263 Alanine . . . . . . . ... g 0.886 0.252 4.019 Asparticacid . . . . . . . . 8 1.574 0.447 7.140 Glutamicacid. . . . . . . . 8 3.782 1.074 17.155 Glycine . . . . . . .... 8 1.162 0.330 5.271 Proline . . . . ...... g 0.774 0.220 3.511 Serine . ov : vw sn "8 0.925 0.263 4.196 ! Decorticated. AH-8-12 (1984) NDB No. 12029 SEEDS Sesame Butter, Paste Page 122 Nutrients 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 ” Standard Number of oan error mmples 47 = 28.4 g 1 tbsp = 16 g A B Cc D E F G PROXIMATE: Water . . . gw. 1.60 1.400 2 0.45 0.26 7.26 keal 595 169 95 2,699 Food energy - - «= «= = - © kJ. 2,489 707 398 11,292 Protein (NX 5.30). . . . . g . .. 18.08 1.121 2 5.14 2.89 82.02 Total lipid (fat) . . . . . . . g - 50.87 1.737 3 14.45 8.14 230.73 Carbohydrate, total . . . . . g 25.45 7.23 4.07 115.44 Fiber . . . + . vv. . .. g . . 5.45 0.550 2 1.55 0.87 24.72 Ash... . ....... £5 wu 5.40 0.600 2 1.53 0.86 24.49 MINERALS: Calcium? . . . . LL... mg 960 273 154 4,355 WOR + s 56 6 5.4 3% BF mg. . . 19.20 5.45 3.07 87.09 Magnesium . . . . . . . . mg. 362 103 58 1,642 Phosphorus. . . . . . . . mg. 659 187 105 2,988 Potassium . . . « . 4 «+ mg. « 582 165 93 2,640 Sodium: + + 4 ov vom oe mg 12 3 2 53 Zinc . o.oo... eee mg 7.29 2.07 1.17 33.07 Copper . . . o.oo. o.oo. mg 4.214 1.197 0.674 19.115 Manganese . . . . . . . . . mg 2.540 0.721 0.406 11.521 VITAMINS: Ascorbicacid, ou » =o vo mg. . . 0.0 0.0 0.0 0.0 Thiamin, « « w+» wow vo mg. . . 0.240 0.068 0.038 1.089 Riboflavin . . . . . . . . . mg. . . 0.200 0.057 0.032 0.907 Niacin. . . . . . . . .. mg. 6.700 1.903 1.072 30.391 Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . . . mg. . . Folacin v . «vs » wm 5 » = mcg. . VitaminByp . . . . . . meg . . 0 0 0 0 — RE. 5 1 1 23 Vito « ~ 38 B 3 3 BE 1. 50 14 8 2217 LIPIDS: Fatty acids: Saturated, total . . . . . . g 7.124 2.023 1.140 32.314 [13 + g 620: «vw ono a 8 80. « «cv x mom 0 g YOO. «0 nos § mou 3 g 1220. « ¢ mx 23 @ + » g M0. Lys ewes 8 0.127 0.036 0.020 0.576 16:0... . 8 4.548 1.292 0.728 20.630 180... LL 8 2.140 0.608 0.342 9.707 Monounsaturated, total g 19.209 5.455 3.073 87.132 161... 8 0.153 0.043 0.024 0.694 Bil. . wrens 8 18.966 5.386 3.035 86.030 200. wa main g 0.071 0.020 0.011 0.322 Wh. s Gis EmEs® £ Polyunsaturated, total . . . £ 22.296 6.332 3.567 101.135 Medcumsrnenn 8 21.888 6.216 3.502 99.284 Dy wows wie ey g 0.385 0.109 0.062 1.746 1B. oo «vv v uo 2 20:4... LL... 8 20:8, « + 5 wor ox ws £ . 5. css mre wy g 22:6, iv + bow 8 Bow g Cholesterol . . . . . . . . mg. . Phytosterols . . . . . . . . mg. . 9 0 9 9 AMINO ACIDS: Tryptophan . . . . . . . . gw 0.396 0.112 0.063 1.796 Threonine . . . . . . . . . gw 0.751 0.213 0.120 3.407 1OIUCIng 5 si 5 6 ow ov a g 0.778 0.221 0.124 3.529 Leucine . . . . . . . . . . 8 1.385 0.393 0.222 6.282 LYSINE: , is wi x mow we 8 0.580 0.165 0.093 2.631 Methionine . . . . . . . . g 0.597 0.170 0.096 2.708 Cystine . + « = « « = = » g 0.365 0.104 0.058 1.656 Phenylalanine . . . . . . . 8 0.959 0.272 0.153 4.350 Tyrosine . . . . . . . . 8 0.757 0.215 0.121 3.434 Valine . . . ....... 8 1.010 0.287 0.162 4.581 Arginine. « vn x xm 8 now g 2.682 0.762 0.429 12.166 HSHAINE, « + « + wn 5 ew & 0.532 0.151 0.085 2.413 ABNIG oc 3 wi + «won» mom 8 0.945 0.268 0.151 4.287 Asparticacid . . . . . . . g 1.679 0.477 0.269 7.616 Glutamic acid. . . . . . . . 3 4.033 1.145 0.645 18.294 Glycine . . . . . . . . .. 8 1.239 0.352 0.198 5.620 Proline . . . . . . . ... 8 0.826 0.235 0.132 3.747 Serine . . . . . . ... 8 0.986 0.280 0.158 4.472 1 product made from whole sesame seed. 2 Calcium in hull present as oxalate. AH-8-12 (1984) NDB No. 12169 SEEDS Sesame Butter, Tahini, from raw and stone ground kernels Page 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 measure and weight Refuse: 0 Maan Standard Number of r we MTP oz =28.4 4g 1 tbsp = 15 g A B Cc D E F G PROXIMATE: Water . . . . . . . . ... g . 3.00 1 0.85 0.45 13.61 kcal 570 162 86 2,586 Foodenergy - - - - - - - - iJ. 2,386 677 358 10,821 Protein (NX 5.30). . . . . g 17.81 1 5.06 2.67 80.78 Total lipid (fat) . . . . . . . g 48.00 1 13.63 7.20 217.73 Carbohydrate, total . . . . . g 26.19 7.44 3.93 118.81 Fiber. . . . . . . .... g . 5.00 1 1.42 0.75 22.68 Ash... LL. g 5.00 1 1.42 0.75 22.68 MINERALS: Calcium. . . . . LL. mg. 420 119 63 1,907 HOR 5 4 5m 2 8 4 8 2.6 » mg. 2.51 0.71 0.38 11.39 Magnesium , , , . . . . . mg. 96 27 14 434 Phosphorus . . . . . . . . mg. 752 214 113 3,413 Potassium . . . . . . . . . mg. 414 118 62 1,880 Sodium . . . . . .. ... mg. 74 21 11 334 Zinc... mg. 4.64 1.32 0.70 21.06 Copper . . . . . . . . .. mg. 1.618 0.460 0.243 7.339 Manganese . . . . . . . . . mg VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. 1.283 0.364 0.192 5.820 Riboflavin . . . . . . . . . mg. 0.510 0.145 0.077 2.313 Nigeiv, & oon sn 0 wows mg. 5.925 1.683 0.889 26.876 Pantothenicacid. . . . . . . mg. VitaminBg . . . . . . .. mg. Folacin . . . . . . . . .. mcg VitaminByp . . . . . . . mcg 0 0 0 0 Vitamin A «+. oo... or LIPIDS: Fatty acids: Saturated, total. . . . . . 8 . 6.722 1.909 1.008 30.491 40... ...... 8 6:0. : vi 2x i obs g . 80: 501 wmv wu g 0: vv 2 we vs wm g 120: « « 2 ww + + 8 140. ........ 8 0.120 0.034 0.018 0.544 16:0... ...... 8 4.292 1.219 0.644 19.469 180... ...... 8 2.019 0.573 0.303 9.158 Monounsaturated, total. . . g 18.127 5.148 2.719 82.224 16:1... g 0.144 0.041 0.022 0.653 1... 2 17.897 5.083 2.685 81.181 20:1. g 0.067 0.019 0.010 0.304 BL 4 whew eno 8 . Polyunsaturated, total . . . g£ 21.039 5.975 3.155 95.433 182. ........ 8 20.654 5.866 3.098 93.687 83... 8 0.363 0.103 0.054 1.647 18:4. + + « + 5 v5 5 g . 204. . «oon ou ou g . 208. 5 5 cs ws wow Z 2:5... ... g . 226... . ..... g . Cholesterol . . . . . . . . mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g . 0.390 0.111 0.059 1.796 Threonine . . . . . . . . . g 0.739 0.210 0.111 3.352 Isoleucine . . . . . . . .. g 0.766 0.218 0.115 3.475 Leucine. . . . . . . . .. g 1.364 0.387 0.205 6.187 Lysine . . . . . ..... g 0.571 0.162 0.086 2.590 Methionine . . . . . . . . £ 0.588 0.167 0.088 2.667 CYStING « + o + + 5 5 + & » g 0.360 0.102 0.054 1.633 Phenylalanine . . . . . . . g 0.944 0.268 0.142 4.282 Tyrosine + «oo . 0.746 0.212 0.112 3.384 Valine . . . . . ..... 8g . 0.995 0.283 0.149 4.513 Arginine. . . . . . . ... g . 2.641 0.750 0.396 11.980 Histidine. . . . . . . ... g . 0.524 0.149 0.079 2.377 Alanine . . . . . .. ... 8 0.931 0.264 0.140 4.223 Asparticacid . . . . . . . . g « 1.653 0.469 0.248 7.498 Glutamicacid. . . . . . . . g& 3.972 1.128 0.596 18.017 Glycine . . . . . ..... g . 1.220 0.346 0.183 5.534 Proline . . . . . ..... g . 0.813 0.231 0.122 3.687 Serine . . . ......" 8 . 0.971 0.276 0.146 4.404 AH-8-12 (1984) NDB No. 12198 SEEDS Sesame Butter, Tahini, from unroasted kernels? Page 124 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 Standard Number of oer . loz=284g 1 tbsp = 14 g A B Cc D E F G PROXIMATE: Water, ; « & + « wv o5 + or zg... 3.00 0.85 0.42 13.61 kcal . . 607 173 85 2.155 Food energy «= = + = + + * ° ko. 2,542 722 356 11,529 Protein (NX 5.30). . . . . gow 17.95 1 5.10 2.51 81.40 Total lipid (fat) . . . . . . . ar 56.44 1 16.03 7.90 256.00 Carbohydrate, total . . . . . g . .. 17.89 5.08 2.50 81.15 Fibers » s 5 sw vv & wow g ... 3.02 0.86 0.42 13.68 Ah oo wows ww se g . . 4,73 1.34 0.66 21.45 MINERALS: Calcium. . . . . . . . .. mg. . . 141 1 40 20 640 WOM . oo +s 3 #3 3 5 3 mg. . . 6.35 1 1.80 0.89 28.80 Magnesium . . . . . . . . mg. . . 353 100 49 1,602 Phosphorus . . . . . . . . mg. . . 790 224 111 3,585 Potassium . . . . . . . . . mg. . . 459 1 130 64 2,080 Sodium . . . vou vow eos mg 1 1 0 0 5 Zinc... ee mg 10.45 2.97 1.46 47.38 Copper . . . . . . . . .. mg. . . Manganese . . . . . . . . . mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . . Thiamin. « & « + 5 = « » = mg. . . 1.587 X 0.451 0.222 7.199 Riboflavin . . . . . . . . . mg. . . 0.120 1 0.034 0.017 0.544 Niacin. . . . . . . . .. mg. 5.644 1 1.603 0.790 25.601 Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . . . mg. . . Folacin . . . ....... meg. . VitaminByp . . . . . . . . meg . . 0 0 0 0 i 5 RE. Vitamin A . . «+ «+ + +. w. LIPIDS: Fatty acids: Saturated, total . . . . . . A 7.904 2.245 1.107 35,853 $0. , ov 5 5 ww» g 11 IR g B:0. . « vv 2m x a g 10:0. . . . ..... g 1210. 2 5.6 5s 3 @ 5 ¥ g 14:0... g 0.141 0.040 0.020 0.640 16:0... . 8 5.046 1.433 0.706 22.889 180... ...... g 2.374 0.674 0.332 10.768 Monounsaturated, total. . . & . 21.313 6.053 2.984 96.676 16:1... 8 0.169 0.048 0.024 0.767 181... 8 21.043 5.976 2.946 95.451 2:0... 8 0.079 0.022 0.011 0.358 P20: ui 5 3 mow § 6 os 8 . Polyunsaturated, total . . . g . 24.737 7.025 3.463 112.207 182... z 24.285 6.897 3.400 110,157 3... g 0.427 0.121 0.060 1.937 184... . g 204. ........ Z 3 20:5. & ; 2.8 % FW 4 g£ 225. . a win 8 mw os g 226. . : vv ww zg Cholesterol . . . . . . . . mg. . 0 0 0 0 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . Bows 0.393 0.112 0.055 1.783 Threonine . . . . . . . . . Py 0.745 0.212 0.104 3.379 Isoleucine . . . . . . . . . 8 0.172 0.219 0.108 3.502 LEUCINE . « a i 4 3 wos kw g 1.375 0.391 0.193 6.237 Lysine . .....0+ +0 8 0,576 0.164 0.081 2.613 Methionine . . . . . . . . g 0.593 0.168 0.083 2.690 Cystine . . . ....... 8 0.362 0.103 0.051 1.642 Phenylalanine . . . . . . . 8 0.951 0.270 0.133 4,314 Tyrosine . . . . . . . . . 8 0.752 0.214 0.105 3.411 7117 I 8 1.002 0.285 0.140 4,545 Arginine... . LL .. 2 5m 2.661 0.756 0.373 12.070 Histidine. . . . . . . . . . 8 wn 0.528 0.150 0.074 2.395 Alanine . . . . . . . . .. 8 0.938 0.266 0.131 4,255 Asparticacid . . . . . . . . g 1.666 0.473 0.233 7.557 Glutamicacid. . . . . . . . 8 4,002 1.137 0.560 18,153 Glycine . . . . . . .... g 1.229 0.349 0.172 5.515 Proline , « « + + « » wv » 8 0.819 0.233 0.115 3.715 Serine « «vx woo x oo 8 0.979 0.278 0.137 4.441 1 Non-chemical removal of seed coat. AH-8-12 (1984) NDB No. 12171 SEEDS Sesame Butter, Tahini, from roasted and toasted kernels Page 125 . Amount in edible portion of Amount in edible portion of i i Ariountin 100 rams, silivle portion common measures of food 1 pound of food as purchased Nutrients and units "i Standard Number of Approximate measure and weight Refuse: 0 an error umeles oz = 28.4 g 1tbsp = 15g A B Cc D E F G P + ROCMATe wm. a kd wx g 3.05 0.050 2 0.87 0.46 13.83 heal 595 169 89 2,700 Food energy - - - = - - - - kJ. 2,490 707 374 11,296 Protein (NX 5.30). . . . . g . 17.00 0.805 2 4.83 2.55 717.12 Total lipid (fat) . . . . . . . g 53.76 5.760 2 15.27 8.06 243.86 Carbohydrate, total . . . . . g . 21.19 6.02 3.18 96.11 Fiber . . . . . . . . ... g . 5.00 1 1.42 0.75 22.68 Ash... . ....... g . 5.00 3 1.42 0.75 22.68 MINERALS: Calcium. . . . LL. mg. 426 121 64 1,933 WOR 5 & 4 4 i 4 vs one mg. 8.95 2.54 1.34 40.62 Magnesium . . . . . . . . mg. 95 1 27 14 432 Phosphorus . . . . . . . . mg. 732 208 110 3,322 Potassium . + ow + 55 + 4 mg. 414 118 62 1,880 Sodium v + ww sown os ow mg. 115 45.240 2 33 17 521 Zinc . o.oo. mg. 4.62 1 1.31 0.69 20.96 Copper . . . . . . . . .. mg. 1.610 1 0.457 0.242 7.303 Manganese . . . . . . . . . mg. VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. 1.220 0.346 0.183 5.534 Riboflavin . . . . . . . . . mg. 0.473 0.134 0.071 2.145 Niacin. . «v4 vs a. mg. 5.450 1.548 0.818 24.721 Pantothenicacid. . . . . . . mg. VitaminBg . . . . . . .. mg. Polagin v: « + as wm 4» 4 mcg VitaminByp . . . . . . .. meg 0 0 0 0 — RE. Vitamin A . . . . LL. o LIPIDS: Fatty acids: Saturated, total. . . . . . g . 7.529 2.138 1.129 34.152 40... ...... zg 6:0. . ....... g BO, + v + i i bow g 1000: 2 ov 52 v 200 g 120, 5 ws 3% 0 3 g 140. ........ 8 0.134 0.038 0.020 0.608 160. ........ 8 4.807 1.365 0.721 21.805 180. . ....... 8 2.262 0.642 0.339 10.260 Monounsaturated, total. . . g . 20.302 5.766 3.045 92.090 161... ...... 8 0.161 0.046 0.024 0.730 181. 0... LL g 20.045 5.693 3.007 90.924 20:0... LLL 8 0.075 0.021 0.011 0.340 ZV. vv ww sow g Polyunsaturated, total . . . g . 23.564 6.692 3.535 106.886 182... 8g . 23.133 6.570 3.470 104.931 183. ........ 8 0.407 0.116 0.061 1.846 Wa; ; wma: on Zz : 204. us wi: ow g . WS. own sow zg 2:5. 0... LL. zg 2:6... . ..... zg Cholesterol. . . . . . .. mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g 0.372 0.106 0.056 1.687 Threonine . . . . . . . . . g 0.706 0.201 0.106 3.202 Isoleucine . . . . . . . . . g 0.731 0.208 0.110 3.316 Leucine . . . . . . . . .. g 1.302 0.370 0.195 5.906 Lysine . . . . o.oo... g 0.545 0.155 0.082 2.472 Methionine . . . . . . . . g 0.561 0.159 0.084 2.545 Cystine . . . . . ..... g 0.343 0.097 0.051 1.556 Phenylalanine . . . . . . . g 0.901 0.256 0.135 4.087 Tyrosine . . . . . . . .. 8 0.712 0.202 0.107 3.230 Valine .......... g 0.950 0.270 0.143 4.309 Arginine. . . . . . . . . . g 2.521 0.716 0.378 11.435 Histidine. . . . . . . . .. g . 0.500 0.142 0.075 2.268 ARNIDE . wv «5 ow ops EE g 0.889 0.252 0.133 4.033 Asparticacid . . . . . . . . 8g 1.578 0.448 0.237 7.158 Glutamicacid. . . . . . . . g 3.792 1.077 0.569 17.201 Glycine . . . . . . .... g 1.165 0.331 0.175 5.284 Proline . . . . . . .... g 0.776 0.220 0.116 3.520 Serine . . «cx e ssa g 0.927 0.263 0.139 4,205 AH-8-12 (1984) NDB No. 12166 SEEDS Sesame Flour, high-fat 1 Page 126 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 Standard Number of Refuse: 0 Mean error samples loz=28.4g A B Cc D E F G PROXIMATE: Water. . . . . o.oo... g 0.90 1 0.26 4,08 Fosdiangriy = = ©» 5 5 kcal 526 149 2,384 oisd:energy kJ. 2,199 625 9,977 Protein (NX 5.30). . . . . g 30.78 1 8.74 139.63 Total lipid (fat) . . . . . . . g -. 37.10 1 10.54 168.29 Carbohydrate, total . . . . . g ... 26.62 7.56 120.74 Fiber, » + vn vow 5 vo g£ . .. 6.39 1.81 28.98 Ash... ...... g . . 4,60 1 1.31 20.87 MINERALS: Calcium. . . . a 5 08 mg. 159 45 722 WOW oo 4 6 25 Bi 8 & ol # mg. . . 15.17 4,31 68.82 Magnesium, . . . . . . . mg. . . 361 102 1,637 Phosphorus . . . . . . . . mg. . . 807 229 3,662 Potassium . . . . . . . . . mg. 423 120 1,920 Sodium. . « v & 5 + 4 wow» mg. 41 12 187 Zinc oo. mg. 10.67 3.03 48.40 Copper . . . « «o.oo. mg. . . Manganese . . . . . . . . . mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . . Thiamin. « + 2 « « « = + » mg. . . 2.684 0.762 12.17% Riboflavin . . . . . . . .. mg. 0.286 0.081 1.297 Niacin... «oo... mg. 13,369 3.797 60.642 Pantothenic acid. . . . . . . mg. . . 2.928 0.832 13.281 VitaminBg . . . . . . . . mg. . . 0.152 0.043 0.689 FOREIN « » 5 wo vs 3 @ 2 » ® meg . . 30.8 B17 139.6 VitaminByp . . . . . . . . meg . . 0 0 0 _— RE. 7 2 31 Vitamin A « « «ee w. 69 20 312 LIPIDS: Fatty acids: Saturated, total . . . . . . £ 5.196 1.476 23.569 HO. wo wow ow bono g 51 1 | 8 80. ........ g 10:0. + sm « % @ 5 % g 1220... 2 14:0... oo g 0.092 0.026 0.417 16:0... . 8 3,317 0.942 15.046 180... ...... 8 1.561 0.443 7.081 Monounsaturated, total. . . §g 14.010 3.979 63.549 16:1... .. 8 0.111 0.032 0.503 I. 8 13.833 3.929 62.746 2000. LLL... g 0.052 0.015 0.236 2, 5 snow aw 8 Polyunsaturated, total . . . §g 16.261 4,618 73.760 182... 8 15.964 4.534 72.413 183... 8 0.281 0.080 1.275 Bid. . . « vs v5 8 2004; wv is 2s a £8 2005; v v3 wv ws wa £ U8. ovo wow ww g 26. .. i vos Z wo» Cholesterol . . . . . . . . mg. . . 0 0 0 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . g . .. 0.674 0.191 3.057 Threonine . . . . . . . . . g 1.278 0.363 5.797 Isoleucine . . . . . . . . . g 1.324 0.376 6.006 LBCINE,, 4 5 ws nv won or 8 2.358 0.670 10.696 Lysine . . . . . . . . .. 8 0.987 0.280 4,477 Methionine . . . . . . . . g 1.016 0.289 4,609 Cysting .. . «= + » w » % 8 0.621 0.176 2.817 Phenylalanine . . . . . . . g 1.632 0.463 7.403 TYOSINE & = x x ww wv g 1.289 0.366 5.847 Valine . . . . o.oo... 8 1.719 0.488 7.7917 Arginine. . . . . . . . . . g 4,565 1.296 20.707 Histidine. . . . . . . . .. 8 0.906 0.257 4,110 ARID, s ws 5 wi # & 3 » g 1.609 0.457 7.298 Asparticacid . . . . . . . . 8g 2.858 0.812 12.964 Glutamicacid. . . . . . . . 8 iw ¢ 6.865 1.950 31.140 Glycine . . . . . . . . .. 5 2.108 0.599 9.562 Proline . . . . . . . . .. g 1.406 0.399 6.378 Serine. . . . . . ... “2 1,679 0.477 7.616 ! product made from sesame seed kernels. AH-8-12 (1984) NDB No. 12170 SEEDS Sesame Flour, partially defatted! Page 127 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 Me. Standard Number of "0 or Bmples loz=28.4g9g A B Cc D E F G PROXIMATE: Water. . . . . ...... g 6.61 0.784 5 1.88 29.98 kcal 382 109 1,735 Foodenergy « « « «= + « kJ. 1,600 454 7.257 Protein (NX 5.30). . . . . g 40.32 3.275 5 11.45 182.87 Total lipid (fat) . . . . . . . g 11.89 1.731 5 3.38 53.93 Carbohydrate, total . . . . . g 35.14 9.98 159.37 Fiber. . . . . ...... £ + 6.02 1.529 5 1.71 27.31 Ash... LL. 8 6.05 0.554 5 1,72 27.45 MINERALS: Cale = 3 wo 53% xb a mg. 150 6.279 6 43 680 WOW + uw ss wi 22 m 23 a mg. 14.30 0.318 6 4.06 64.86 Magnesium mg. 362 103 1,642 Phosphorus . . . . . . . . mg. 810 230 3,673 Potassium . « « « «vob i ow mg. 425 121 1,926 Sodium . . . . . . . ... mg. 41 12 187 Zinc... mg 10.70 3.04 48.54 Copper . . . . . . . . .. mg. Manganese . . . . . . . .. mg. VITAMINS: Ascorbicacid. . . . . . .. mg. Thiamin. . « 5 « +» « & + » mg. 2.530 0.024 6 0.719 11.476 Riboflavin . . . . . . . .. mg. 0.270 0.008 6 0.077 1.225 7 mg. 12.600 0.482 6 3.578 57.154 Pantothenic acid, . . . . . . mg. 2.760 0.016 6 0.784 12.519 VitaminBg . . . . . . .. mg. 0.1582 0.043 0.689 Folacin . . . . . . .... mag 29.0 0.318 6 8.2 131.5 VitaminByp . . . LL... mcg 0 0 0 _— RE. 7 2 31 Vitamin A . . . . . . ... w. 69 20 313 LIPIDS: Fatty acids: Saturated, total . . . . . . g 1.634 0.464 7.412 BO. ; i 5 «5m vs g 60. 5 wos 5 9 2 un 8g BO. ;: vs 5 + 5% & » 8 10:0... oo... 2 120... ...... g 140... ...... g 0.029 0.008 0.132 160. . ....... & 1.043 0.296 4,731 180... Lo. 8 0.491 0.139 2,227 Monounsaturated, total. . . g . 4.405 1.251 19.981 61. z 0.035 0.010 0.159 1B we vv ne om 8 4.349 1.235% 19.727 0:0. LL 8 0.016 0.005 0.073 21... 0... 8 Polyunsaturated, total . . . g . 5.113 1.452 23.193 18:2... 5 5.019 1.425 22.766 3, LL... 8 0.088 0.025 0.399 18:4... v + ws 4 wow ow g x 204... LLL. g 20:5. 0... LL. g 2285. ccm mes 8 226: « 5s: wos 8 Cholesterol . . . . . . .. mg. 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . 8g 0.882 0.250 4,001 Threonine . . . . . . . .. g 1.674 0.475 7.593 Isoleucine . . . . . . . .. g 1.734 0.492 7.865 Leucine, , . ....... g 3.088 0.877 14.007 Lysine , oo ow 5 3 a + & 8 1.293 0.367 5,865 Methionine . . . . . . .. 8 1.331 0.378 6.037 Cystine . . . 4 « « 2 2 4» 8 0.814 0.231 3.692 Phenylalanine . . . . . . . 8 2.138 0.607 9.698 Tyrosine . . . . . .... 8 1.689 0.480 7.661 Vane «0 so 5 vv 5 0 5 0 8 2.252 0.640 10,215 Arginine, « . « « « 5% 5 3 8 5.979 1.698 27.121 Histidine. . . . . .. ... 8. 1.187 0.337 5.384 Alanine . . . . . ... .. 8 2.107 0.598 9.557 Asparticacid . . . . . . . . 8 3.743 1.063 16.978 Glutamicacid. . . . . . . . g 8.991 2.553 40.783 Clyne . wo + % + 4 5 5» 8 2.761 0.784 12.524 Proline . « « « wc vw sn 8 1.841 0.523 8.351 Serine . vues owe 8 2.198 0.624 9.970 ! product made from sesame seed kernels. AH-8-12 (1984) NDB No. 12032 SEEDS Page 128 Sesame Flour, lowfat! . 5 i Amount in edible portion of Amount in edible portion of Nitiionts and units Aunt in 100 grams, ecible common measures of food 1 pound of food as purchased Standard Number of Approximate measur and weight Refuse: 0 Mean error mmples | oz = 28.4 g A B Cc D E F G PROXIMATE: Wath s. 5 o: 5 3 5 5 5 wie + g 7.10 0.900 2 2.02 32.21 kcal 333 95 1,511 Food energy «= - = + +: © * kJ. 1,394 396 6,323 Protein (NX 5.30). . . . . g 50.14 0.740 2 14.24 227.44 Total lipid (fat) . . . . . . . g 1.75 0.250 2 0.50 7.94 Carbohydrate, total . . . . . g 35.51 10.08 161.07 FIDE, & w 2 2 wo 3 wow + g . 5.00 2.000 2 1.42 22.68 Ath ci vom 2 ww a g 5.50 2.500 2 1.56 24.95 MINERALS: Calcium . . . . . . . . .. mg. 149 42 677 ron. . Lo... mg. 14.22 4,04 64.52 Magnesium . . . . . . . . mg. 338 96 1,535 Phosphorus . . . . . . . . mg. 157 215 3,433 Potassium . . . . . . . . . mg. 397 113 1,800 Sodium . . . . . . . . . . mg. 39 11 175 Zinc... mg. 10.00 2.84 45,38 Copper .« « «ow v = iw « » mg. Manganese . . . . . . . . . mg. VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. « = « s « s 3 + mg. 2.516 0.715 11.413 Riboflavin . . . . . . . . . mg. 0.269 0.076 1.220 Niacin. . . . . . . . . . mg. 12.533 3.559 56.850 Pantothenic acid. . . . . . . mg. 2.745 0.780 12.451 VitaminBg . . . . . . . . mg. 0.142 0.040 0.644 Folggin + + + 5 win + » 1 * meg 28.8 8,2 130.8 VitaminByp . . . . . . mcg 0 0 0 _— RE. 6 2 29 Vitamin A = « . . . o.oo. w. 64 18 292 LIPIDS: Fatty acids: Saturated, total. . . . . . 8 0.201 0.057 0.912 4:0. i vv « «ow oun g 60: + vw vow ow g 80. ........ 8 1000. . ....... g T20, 2 5 » 8 ov 3 8 14:0... ..... g 0.004 0.001 0.018 16:0... ...... 8 0.128 0.036 0.581 180... ...... g 0.060 0.017 0.272 Monounsaturated, total g 0.543 0.154 2.463 16:1... 8 0.004 0.001 0.018 1B, wrens g 0.536 0.152 2.431 20:1... Le g 0.002 0.001 0.009 201: iv vows ow g Polyunsaturated, total . . . g . 0.630 0.179 2.858 BR. ws www 8 0.618 0.176 2.803 128 vv ww a wn g 0.011 0.003 0.050 18:4. « « wi 5 5 Bw» z 204. ; ooo v sowie s gw 2005... g . 225. i «vw vow ow g BLE + «om oe x ow ows g . Cholesterol. . . . . . . . mg. 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g 1.097 0.312 4.976 Threonine . . . . . . . . . 8 - 2.081 0.591 9.439 Isoleucine . . . . . . . . . g 2.157 0.613 9,784 Lupin, , wim + wim + wo 8 3.841 1.091 17.423 Lysine . . . . . ..... 8 1.608 0.457 7.294 Methionine . . . . . . . . 8 1.656 0.470 7.512 CYSting , o io +» 4 w & 3 8 1.012 0.287 4,590 Phenylalanine . . . . . . . 8 2.658 0.755 12.057 Tyrosine . . . . . . ... 8 2.100 0.596 9.526 Valine . woe bo bow vb 8 2.800 0.795 12.701 Arginine. . . . . . . . . . g 7.436 2.112 33.730 Histidine, « i» + «io 5 & » + 8 1.476 0.419 6.695 ADIGE . ov + ww «awe g 2.620 0.744 11.884 Asparticacid . . . . . . . . 8 4,654 1.322 21.111 Glutamicacid. . . . . . . . g 11.182 3.176 50.722 Glycine . . . . . . . . .. g 3.434 0.975 15.577 PrONNG 5 o # 3 © #5 @'s & 8 2.289 0.650 10.383 SHINE vw + www sw wT 8 2.734 0.776 12.401 1 product made from sesame seed kernels. AH-8-12 (1984) NDB No. 12033 SEEDS Sesame Meal, partially defatted’ Page 129 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 Standard Number of Mean error samples loz=28.4g9g A B C D E F G PROXIMATE: Water. . . . 7. awa 8 5.00 1 1.42 22.68 Food energy «= + + + + + + + keal 567 161 2,570 By kJ 2,371 673 10,753 Protein (NX 5.30). . . . . 2 16.96 1 4.82 76.93 Total lipid (fat) . . . . . . . 8 48.00 1 13.63 217.73 Carbohydrate, total . . . . . g +n 26.04 7.40 118.12 Fiber, .. o sw « ww # » 8 +. 4,00 1 1.14 18.14 Ash... ........ gx 4,00 1 1.14 18.14 MINERALS: Calcium . . . . . . .... mg. . . 153 43 692 Iron... ........ mg. . . 14,55 4,13 65.98 Magnesium mg. . . 346 98 1,569 Phosphorus . . . . . . . . mg. . . 774 220 3,511 Potassium . . . . . . . . . mg. . . 406 115 1,841 Sodium . « : « is wi vo mg 39 11 179 Zine . . .. saan mg 10,23 2.91 46.40 Copper’ + x 2 wi x 5 % & 3 § mg. 5 Manganese . . . . . . . . . mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg 0.0 0.0 0.0 Thiamin. . . . . . . ... mg 2.573 0.731 11.671 Riboflavin . . . . . . . . . mg. . . 0.275 0.078 1.247 Niacin. . . . . . .... mg. . . 12.816 3.640 58.133 Pantothenic acid. . . . . . . mg. . . 2.807 0.797 12,733 VitaminBg . . . . . . . . mg. . . 0.146 U.041 0.662 Folacin « » , w 4» 3 wm 8 5 & meg. . 29.5 8.4 133.8 VitaminByp . . . LL... mcg 0 0 0 So RE. 7 2 30 Vitamin A . . . . . . . . w. 66 19 299 LIPIDS: Fatty acids: Saturated, total. . . . . . g 6.722 1.909 30.491 A0. 2 vu sw ox on g 6:0. + vv now nw g 80. ........ g 10:0. . . . ..... g YU0: sw ¢ 5 @ « + = £ MO: 5 vx swe ys 2 0.120 0.034 0.544 160. . ....... 8 4,292 1.219 19.469 180. ........ £ 2,019 0.573 9.158 Monounsaturated, total . g 18.127 5.148 82.224 18:0. ov vow vo g 0.144 0.041 0.653 181. 0... 8 17.897 5.083 81.181 2000... LL... g 0.067 0.019 0.304 WV, i 0 i888 6 8 Polyunsaturated, total v & 21.039 5.975 95.433 182... 0... g 20.654 5.866 93.687 183. ........ 8 0.363 0.103 1.647 184... g 20:4... LL... £ WS: sw nhs wow 8 225. 4 ov 3% 5 5 g 26... g Cholesterol . . . . . . . . mg. . . 0 0 0 Phytosterols . . . . . . . . ME wie AMINO ACIDS: Tryptophan . . . . . . . . g 0.371 0.105 1.683 Threonine . . . . . . . . . g 0.704 0.200 3.193 Isoleucine . . . . . . . .. g 0.730 0.207 3.311 Leucine, « wi a uw 0 v & wv g 1.299 0.369 5.892 Lysine ; . wiv x woes ow g 0.544 0.154 2.468 Methionine . . . . . . . . 8 0.560 0.159 2.540 Cystine . . . . . . . ... 8 0.342 0.097 Labs] Phenylalanine . . . . . . . 8 0.899 0.255 4.078 Tyrosine « . + + + : 5 5 = 8 0.710 0.202 3.221 Valle «5 58 3 wisn g 0.947 0.269 4,296 Arginine. . vv vv vs ws 8 2.515 0.714 11.408 Histidine. . . « « » + » on + g 0.499 0.142 2,263 Alanine . . . . . . . . .. 8 0.886 0.252 4,019 Asparticacid . . . . . . . . 8 1.574 0.447 7.140 Glutamicacid. . . . . . . . 8 3.782 1.074 17.15% Glycine . . . . . . .... 8 1.162 0.330 5.271 Proline , » 5 + 2 0 35m » 8 0.774 0.220 3.511 Serine . . . . . .. .. “ 8 0.925 0.263 4,196 ! Product made from sesame seed kernels. AH-8-12 (1984) NDB No. 12034 SEEDS Sisymbrium sp. Seeds, whole, dried Sisymbrium spp. Page 130 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 Standard Number of Mean error samples loz=284g 1lc=74g A B Cc D E F G PROXIMATE: water. . . o.oo... g 6.10 1 1.73 4.51 27.67 keal 318 90 235 1,441 Food energy - - «= - - - - - x 1,329 378 984 6,030 Protein (NX 5.30), . . . . g 12.14 3.45 8.98 55.05 Total lipid (fat) . . . . . . . g 4.60 1 1.31 3.40 20.87 Carbohydrate, total . . . . . g 58.26 16.558 43.11 264.28 Fiber. . . . . . . .... g 29.70 1 8.43 21.98 134.72 Ashl. LLLL g 18.90 1 5.37 13.99 85.73 MINERALS: Calcium. 4 » v5 55 5 a i» mg. 1,633 1 464 1,208 7,407 HON = : sw vs wow vs» mg. 0.11 1 0.03 0.08 0.50 Magnesium . . . . . . . . mg. 314 1 89 232 1,424 Phosphorus. . . . . . . . mg. 6 1 2 5 28 Potassium . . . « 4 «4 ww mg. 2,130 1 605 1,576 9,662 Sodium . . . . . . . . .. mg. 92 1 26 68 417 Zinc . o.oo... mg. 0.30 1 0.09 0.22 1.36 Copper . . . «oo. ooo... mg. 0.110 1 0.031 0.081 0.499 Manganese . . . . . . . . . mg. VITAMINS: Ascorbicacid. . « « + «Ww « mg. Thiamin. ~ « « ww + 4 = « mg. Riboflavin . . . . . . . . . mg. Niacin. . . . . . . . .. mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. PONCIN z ws 2 vw #3 ® = » mcg Vitamin Byp . . . . . . meg 0 0 0 0 Vitamin A - «+ + + oo. {rs LIPIDS: Fatty acids: Saturated, total. . . . . . 8 0.902 0.256 0.667 4.091 BO. 2 wow omow own 2 60. . . . . .... g B:0., oon vw g YOO: 5. + 72 om ¢ # & g 20% wv 2 9 2 3 5 = g Wel woos mows won g 160... . ..... 8 0.616 1 0.175 0.456 2.794 VB:0L wiv ww 8 0.132 1 0.037 0.098 0.599 Monounsaturated, total. . » # 1.486 0.422 1.100 6.740 AEE 8 0.035 1 0.010 0.026 0.159 EERE 8 0.836 1 0.237 0.619 3.792 2 ws EE EEE & 0.352 1 0.100 0.260 1.597 Ao v2 Bw 0 wow 8 i im 5 BE i ial s 0.572 1 0.162 0.423 2.595 os li g 1.451 1 0.412 1.074 6.582 Ber rae nam re g 04. . iho g 2005. 5» nw #5 om ov 3 g . 8. ww ov mow su g 26. . vison & ~ Cholesterol . . . . . . . . mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . put cme azn : 0.689 1 0.196 0.510 3.125 Isoleucine . . . . . . . . . g 0.650 1 0.185 0.481 2.948 Leucine . . . . . . . . .. g 1.234 1 0.350 0.913 5.597 Lysine . . . o.oo... g 0.806 1 0.229 0.596 3.656 Methionine . . . . . . . . g 0.311 1 0.088 0.230 1.411 Cystine . . . ....... g laine Co g 0.584 1 0.166 0.432 2.649 Tyrosine . . . . o. . oo. 2 0.419 1 0.119 0.310 1.901 valine . . o.oo... e oe. g 0.705 1 0.200 0.522 3.198 Arginine... . . . . oo. . 2 0.799 1 0.227 0.591 3.624 Histidine. . . . . . . . . . £ 0.325 1 0.092 0.241 1.474 Alanine . . . . . . . . . 8 0.685 1 0.195 0.507 3.107 Asparticacid . . . . . . . . g 1.484 1 0.421 1.098 6.731 Glutamicacid. . . . . . . . g 1.770 1 0.503 1.310 8.029 Glycine . . + + + « sw +» g 0.698 1 0.198 0.517 3.166 Proline . . . . . . . ... g 0.673 1 0.191 0.498 3.053 Serine . . . . . . ... SU 0.483 1 8.137 0.357 2.191 1 Silica present in sample. AH-8-12 (1984) NDB No. 12193 SEEDS Sunflower Seed Kernels, dried’ Helianthus annuus Page 131 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: Hulls 46% Me. Standard Number of » awiod amples 1 oz = 28.4 g lc=144g A B C D E F G PROXIMATE: Water. . . . . . . .... gz... 5,36 0.341 21 1.52 7.72 13:13 kcal 570 162 821 1,397 Foodenergy » » «= - » = ~ kJ. 2,386 678 3,436 5,844 Protein (NX 5.30), . . . . Zs 22.78 0.749 21 6.47 32.80 55,78 Total lipid (fat) . . . . . . . £ +: 49,57 0.788 21 14.08 71.39 121.40 Carbohydrate, total . . . . . g . .. 18.76 5.33 27.02 45,95 FIbRr. o ou + 2 ov 5 8 » » » g . .. 4.16 0.405 11 1.18 5,99 10.19 AB. oii www noms ow ow 8g . . 3.53 0.212 9 1.00 5.08 8.64 MINERALS: Calcium . . . . . . . . .. mg. . . 116 24,266 2 33 168 285 Iron . . o.oo... mg. . . 6.77 0.628 2 1.92 9.75 16.58 Magnesium. . . . . . . . mg. 354 1 100 509 866 Phosphorus . . . . . . . . mg. . . 705 12.085 2 200 1,015 1,726 Potassium . . « « « = 5 » mg. . . 689 196 992 1,687 Sodium + « 4 « vs vow 4 5 mg 3 1 1 4 8 2M , wy 4 a own ww mg. . . 5.06 0.417 2 1.44 7.29 12.40 COPPRE » = + wv + = + + « mg... 1.752 0.198 2 0.498 2.523 4,291 Manganese . . . . . . . . . mg. . . 2.020 1 0.574 2,909 4,947 VITAMINS: Ascorbicacid. . . . . . . . mg. . . Thiamin. . . . . . . . . . mg. . . 2.290 1 0.650 3.298 5.608 Riboflavin . . . . . . . . . mg. . . 0.250 1 0.071 0.360 0.612 Niggin so 53m 83 vo mg. . . 4,500 1 1,278 6.480 11.021 Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . . . mg. . . Folacht «. « « wv « w « » = meg . VitaminByp . . . . . . . meg. . 0 0 0 0 _— RE. 5 1 7 12 Vimin A «eee 1. 50 14 72 122 LIPIDS: Fatty acids: Saturated, total . . . . . . 8 5,195 1.47% 7.481 12,723 HO vow vow ow ono g . . 6:0. . ....... g BO, ov v0 ons 8g 100. . « s 5 6% u5 g T2220, 5 + 2 wo 3 B= 8 MO. oo 2 w+ 5 wo g 0.051 14 0.014 0.073 0.125 160. . . ...... g 2.795 169 0.794 4,025 6.845 180... ...... g 2.202 169 0.625 3.171 5.393 Monounsaturated, total. . . g 9.462 2.687 13,625 23.172 16:1... . 8 0.049 15 0.014 0.071 0.120 181... 8 9.356 169 2.657 13.473 22,913 2:1... LLL 8 0.048 10 0.014 0.069 0.118 2Vs 52 4 wv 4 wv g Polyunsaturated, total . . . g 32.735 9.297 47.138 80.168 182. ........ g 32,632 169 9.267 46.990 79.916 183... 0... 8 0.069 12 0.020 0.099 0.169 18:4. . . LL. 8g 204, iam w oR £ 2008. w i uw v5 ow g 25, us uv v wwe g wow 226. « « vm 5 wm» g vow Cholesterol .. . +. + + mg. . . 0 0 0 0 Phytosterols . . . . . . . . mg. . . 534 152 769 1,308 AMINO ACIDS: Tryptophan . . . . . . . . FRE 0.348 25 0.099 0.501 0.852 Theoning « « « 5 + + = » Tay 0.928 41 0.264 1,336 2.273 Isoleucine . . . . . . . . . g 1.139 41 0.323 1.640 2.789 Leucine, , + + + 5 5 » = g 1.659 41 0.471 2.389 4,063 Lysine . . . . . . . ... g 0.937 44 0.266 1.349 2.295 Methionine . . . . . . . . g 0.494 40 0.140 0+71}) 1.210 Cystine . . . . . . .... 8 0.451 26 0.128 0.649 1.104 Phenylalanine . . . . . . . g 1.169 40 0.332 1.683 2.863 Tyrosine . . . . . . . .. 8 0.666 31 0.189 0.959 1.631 Valle «5 «wn 2 wm vn g 1.315 41 0,373 1.894 3.220 Arginine, . . «uc vu va g . .. 2.403 35 0.682 3.460 5.885 Histidine. . . . . . . . .. J 0.632 35 0,179 0.910 1.548 Alanine . . . . . LL. 8 1.117 26 0,317 1.608 2.736 Asparticacid . . . . . . .. 8 2.446 26 0.695 3.522 5.990 Glutamicacid. . . . . . . . 8 5.579 26 1.584 8.034 13.663 Glycine « . . » + + ws + » 8 1.461 26 0.415 2.104 3.578 Proline .... : wv 3 5 + + ® 8 1.182 25 0.336 1.702 2,895 Serine... ov.0 woes “8 1.075 26 0.305 1.548 2,633 ! Confectionery type. AH-8-12 (1984) NDB No. 12036 SEEDS Sunflower Seed Kernels, dry roasted’ Page 132 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 ™ Standard Number of on areof wmples 5; = 28.4 g lc=128g A B Cc D E F G PROXIMATE: Water . . . . o.oo... g - 1.20 1 0.34 1.54 5.44 keal 582 165 745 2,639 Food energy - - + +: + * kJ. 2,435 691 3,116 11,043 Protein (NX 5.30), . . . . g . : } 19.33 1 5.49 24.75 87.70 Total lipid (fat) . . . . . . . g -.. 49.80 1 14.14 63.74 225.89 Carbohydrate, total . . . . . gx 24.07 6.83 30.80 109.16 Fiber . . . . . . . . . .. g . .. 1.81 0.51 2.32 8.21 Ash «oo ve g 5.60 1 1.59 7.17 25.40 MINERALS: Calcium. . . . . . . . .. mg. . . 70 1 20 90 319 Iron . . . vo oa. mg. . . 3.80 1 1.08 4.87 17.25 Magnesium . . . . . . . . mg. . . 129 37 165 584 Phosphorus. . . . . . . . mg. . . 1,155 328 1,479 5,241 Potassium . . . . . . . .. mg. . . 850 1 241 1,088 3,856 SodiUm®. » + wow sow oe oa a mg. 3 1 4 13 Zinc... mg. . . 5.29 1.580 6.77 23.98 Copper . . . . oo. . . .. mg. . . 1.830 0.520 2.342 8.301 Manganese . . . . . . . . . mg. . . 2.110 0.599 2.701 9.571 VITAMINS: Ascorbicacid. . . . . . . . mg. . . Thiamin. . . . . . . . .. mg 0.106 1 0.030 0.136 0.481 Riboflavin . . . . . . . . . mg. . . 0.246 1 0.070 0.315 1.116 Niacin. . . . . . . . .. mg. . . 7.042 1 2.000 9.014 31.943 Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . . . mg. . . Folagin « . vw ov 0 4 5 5 mcg. . VitaminByp . . . . . . mcg 0 0 0 0 " RE. Vitamin A - . « « . . . . . o LIPIDS: Fatty acids: Saturated, total. . . . . . g 5.219 1.482 6.680 23.673 BO: ov oa wv x mw g 6:0. ov «vrs ow g 80. ........ g 100, . » = «85m os g U0. ic 5 2.0 4 5 o 4 8 M0: 0 + wiv x 5 5 * g 0.051 0.014 0.065 0.231 16:0: 5 » v5 + 5 = = 8 2.808 0.797 3.594 12.137 18:10. « « wow + woe g 2.212 0.628 2.831 10.034 Monounsaturated, total. . . g 9.505 2.699 12.166 43.115 16:1... ...... 8 0.049 0.014 0.063 0.222 181... 8 9.399 2.669 12.031 42.634 200; iw smd g 0.048 0.014 0.061 0.218 28, Ls v5 ww g Polyunsaturated, total . . . g 32.884 9.339 42.092 149.162 B22: 55 5 068 0 5 + 8 32.782 9.310 41.961 148.699 1:3. oo iowononow ow 8 0.069 0.020 0.088 0.313 184. . « « « « xv» 8 204... LL. g 205. i vont dow EH g 7 g 206. : po voxow von gwen Cholesterol . . . . . . .. mg. . . 0 0 0 0 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . wis 0.295 0.084 0.378 1.338 Threonine . . . . . . . . . g . . 0.788 0.224 1.009 3.574 Isoleucine . . . . . . . . . g 0.967 0.275 1.238 4.386 Leucine: . . . . . . . ... g 1.408 0.400 1.802 6.387 Lysine . . . . ...... g 0.795 0.226 1.018 3.606 Methionine . . . . . . . . g 0.420 0.119 0.538 1.905 Cystine . . . . ...... g 0.383 0.109 0.490 1.737 Phenylalanine . . . . . . . g 0.992 0.282 1.270 4.500 Tyrosine . . . . . . . .. g 0.565 0.160 0.723 2.563 Valine . . +... o.oo... g 1.116 0.317 1.428 5.062 Agining. . « «ov vs +s g 2,039 0.579 2.610 9.249 Histidine. . . . . . . . .. 2 0.536 0.152 0.686 2.431 Alanine . . . . . . . . .. 8 0.948 0.269 1.213 4.300 Asparticacid . . . . . . . . 8 2.076 0.590 2.657 9.417 Glutamicacid. . . . . . . . g 4.735 1.345 6.061 21.478 Glyging . . « « « + + » + + g 1.240 0.352 1.587 5.625 Proline . . . ....... 8 1.003 0.285 1.284 4,550 Serine . . . ...... 8 0.912 0.259 1.167 4,137 1 Confectionery type. 2 value based on data for product without added salt. Product with added salt contains 780 mg sodium per 100 g. AH-8-12 (1984) NDB No. 12037 SEEDS Page 133 Sunflower Seed Kernels. oil roasted ! Amount in edible portion of Amount in edible portion of Nutionts and units Amount:in 100 grams, edible portion common measures of food 1 pound of food as purchased a s Nomber of Approximate measure and weight Refuse: 0 error mmoles Joz=28.4g lc=13g A B Cc D E F G PROXIMATE: Water. . . . . . ..... g 2.60 1 0.74 3.51 11.79 kcal 615 175 830 2,789 Foodenergy = «+ + =v + kJ. 2,573 731 3,473 11,670 Protein (NX 5.30). . . . . 8. 21.36 3.392 2 6.07 28.83 96.88 Total lipid (fat) . . . . . . . g 57.45 3.350 2 16.32 77.56 260.59 Carbohydrate, total . . . . . g 14,73 4.18 19.88 66.80 Fiber . . . . . . . .... 2 1.79 0.515 2 0.51 2.41 8.10 Ash... 8 3.87 0.335 2 1.10 5.22 17.53 MINERALS: Callus + + v + 4 wv 5 mg. 56 1 16 76 254 WOH 3 w 23 + % 4 2 4 a mg. 6.70 1 1.90 9,05 30.39 Magnesium |. mg. 127 1 36 171 576 Phosphorus . . . . . . . . mg. 1,139 1 323 1,538 5,167 Potassium . . . . . . . . . mg. 483 1 137 652 2,191 Sodium2. . . . . . . ... mg. 3 1 4 14 Zine . w « 200 ows vu mg. 5.21 1.48 7.04 23.64 Copper . . . . . . .... mg. 1.804 0.512 2.435 8.183 Manganese . . . . . . . . . mg. 2.080 0.591 2.808 9.435 VITAMINS: Ascorbicacid . . . . . . . . mg. 1.4 1 0.4 1.9 6.4 TRAMIN, : 3 & : +4 ¢ 3 & mg. 0.320 1 0.091 0.432 1.452 Riboflavin . . . . . . . .. mg. 0.280 1 0.080 0.378 1,274 NEE . 50 60035 3 mg. 4,130 1 1,173 5.576 18.734 Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . .. mg. Folacin . . . . . . . ... mcg 234.0 1 66.5 315.9 1,061.4 VitaminByg . . . . LL. mcg 0 0 0 0 v RE. Vitamin A =... «oo. w. LIPIDS: Fatty acids: Saurared, total Cee ee 8 6.021 1.710 8.128 27.311 HL 8. 6:0... ...... g BO. 5 hws mE g 100 wi» im sz mio « g V0, ow + ov 5 wow ¥ £ 140. ........ 8 0.059 0.017 0.080 0.268 160. . ....... 8 3.239 0.920 4,373 14,692 180. . ....... g 2.551 0.724 3.444 11,571 Monounsaturated, total. . . g 10.965 3.114 14.803 49,737 61. & 0.057 0.016 0.077 0.259 Br... g 10.843 3.079 14.638 49.184 20:1. 8 0.055 0.016 0.074 0.249 Me va www ww g Polyunsaturated, total . . . g 37.936 10.774 51.214 172.078 182. ........ 8 37.818 10.740 51.054 171.542 183. ........ g 0.080 0.023 0.108 0.363 18:4: 2 5 © + 3% 4 # 8 2004... LL... 2 20:5. . 5 ov nw oun 8g 85. i i wv am oon g 26... gz . Cholesterol . . . . . . . . mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . 8g . 0.326 0.093 0.440 1.479 Threonine . . . . . . . . . 8 0.870 0.247 1.175 3.9406 Isoleucine . . . . . . . . . g 1.068 0.303 1.442 4,844 Leucine. . . . . «vs» 8 1.556 0.442 2,101 7.058 Lysine . . . . . ..... g 0.879 0.250 1.187 3.987 Methionine . . . . . . . . g 0.463 0.131 0.625 2.100 Cystine . « oo + a. » 5 & 8 0.423 0.120 0.571 1.919 Phenylalanine . . . . . . . 8 1.096 0.311 1.480 4.971 TYIOSINE &» wow 5 wow o wii 8 0.625 0.178 0.844 2.835 VANE «+ ww vom x mm 8 1,233 0.350 1.665 5.593 Arginine. . . . . . . . .. 8 2.253 0.640 3.042 10.220 Histidine. . . . . . . . .. 8 0.592 0.168 0.799 2,685 Alanine . . . . . . . . .. 8 1.048 0.298 1.415 4,754 Asparticacid . . . . . . . . 8 2.293 0.651 3.096 10.401 Glutamicacid. . . . . . . . g 5.231 1.486 7.062 23.728 GIVCIng's vis +» wi + 3 @ » 8 1.370 0.389 1.850 6.214 Proline: . . © + 4 5s 5 w+ 8 1.108 0.315 1.496 5.026 Serine; 4 uv ww osu ow 8 1.008 0.286 1.361 4.572 ! Confectionery type. 2 Value based on data for product without added salt. Product with added salt contains 603 mg sodium per 100 g. AH-8-12 (1984) NDB No. 12038 SEEDS Page 134 Sunflower Seed Kernels, toasted! Amount in 100 grams, edible portion Amount inedible portion of pimgurt vs ie por no Nutrients and units common measures of food pound o as pur Stadaid NUliGwrot Approximate measure and weight Refuse: 0 Mes orfor wmpls | 5; = 28.4 g lc=13g A B ¢ D E F G PROXIMATE: Walliv + : © 2 ¢ B55 © & i g 1.00 1 0.28 1.34 4.54 kcal 619 176 829 2,807 Poodenergy = « & + + 4 & x 2,590 735 3,470 11,746 Protein (NX 5.30). . . . . g . 17.21 1 4.89 23.07 78.08 Total lipid (fat) . . . . . . . g .. 56.80 1 16.13 76.11 257.64 Carbohydrate, total , . . . . g£ . . 20.59 5.85 27.59 93.38 FIORE: & + 5 & 3 3 % 3 § & gz . .. 1.81 0.52 2.43 8.23 Ah © ss monk moss mE g . 4.40 1 1.25 5.90 19.96 MINERALS: Calcium. . . . . . .... mg. . . 57 16 76 258 HOR ov aw % we won wo mg. . . 6.81 1.93 9413 30.89 Magnesium , . . . . . mg. . . 129 37 173 586 Phosphorus . . . . . . . . mg... 1,158 329 1,551 5,251 Potassium . . . . . . . . . mg. 491 139 658 2,227 Sodium’. . . . . . . ... mg. . 3 1 4 15 ZING iw «+ vox os ai mg. . . 5.30 1.50 7.10 24.03 Copper « + w vs ww sow mg... 1.834 0.521 2.458 8.319 Manganese . . . . . . . . . mg. . . 2.114 0.600 2.833 9.589 VITAMINS: Ascorbicacid. . . . . . . . mg. . . Thiamin. « « + 5 & 4 53 = mg. . . Riboflavin . . . . . . . . . mg: © NRC ow vo wows oe a mg. . . Pantothenic acid. . . . . . . mg. . . VitaminBg, . . « » « « » mg. . . Folacin . . . . . . . . .. mcg. VitaminByp . . . . . . . meg. . 0 0 0 0 % 3 RE. . . Vitamin A... o.oo. w. LIPIDS: Fatty acids: Saturated, total. . . . . . 8 -.. 5.953 1.691 74971 27.003 B05 wv 5 ones g + wo 6:0 wv vo wor 3 ows g 810. + 4 ow bows g 100... ...... 8 N20 6 « wv + 0 6 + 8 140. ........ 8 0.058 0.016 0.078 0.263 16:0... ...... 8 3.202 0.909 4.291 14.524 180... ...... 8 2.522 0.716 3.379 11.440 Monounsaturated, total. . . g 10.841 3.079 14,527 49.175 16:1... 8 0.056 0.016 0.075 0.254 81. ........ 8 10.720 3.044 14.365 48.626 20:1... LLL. 8 0.055 0.016 0.074 0.249 QV vo maios Wea 8 Polyunsaturated, total . . . g 37.507 10.652 50.259 170.132 182... 8 37.390 10.619 50.103 169.601 183... 0... 8 0.079 0.022 0.106 0.358 Bh. . vfs 2 204... LL... g . 2005. i sw iw aE g . 25. «wis woes zg 226. . «nv vox kw 8 Cholesterol . . . . . . . . mg. 0 0 0 0 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . Eos 0.263 0.075 0.352 1.193 Threonine . . . . . . . . . g ... 0.702 0.199 0.941 3.184 Isoleucine . . . . . . . . . g 0.861 0.245 1.154 3.905 Leucine. . . . . . . . .. g 1.254 0.356 1.680 5.688 Lysine . . . . . ... .. g 0.708 0.201 0.949 3.211 Methionine . . . . . . .. g 0.374 0.106 0.501 1.696 Cystine . . . . ...... g 0.341 0.097 0.457 1.547 Phenylalanine . . . . . . . g 0.883 0.251 1.183 4.005 TYIOSINE + + 5 « 4 wv 5» g 0.503 0.143 0.674 2.282 Valine « . « » v + wv x £ 0.994 0.282 1.332 4.509 Arginine. . . . . . . . .. 8... 1.816 0.516 2.433 8.237 Histidine. . . . . . . . .. 8 vss 0.477 0.135 0.639 2.164 Alanine . . . . . . . . .. 8 0.844 0.240 1.131 3.828 Asparticacid . . . . . . . . g 1.848 0.525 2.476 8.383 Glutamicacid. . . . . . . . g 4,216 1.197 5.649 19.124 Glycine . . . . . . .... 8 1.104 0.314 1.479 5.008 Proline . . . . . .. ... 8 0.893 0.254 1.197 4.051 Serine . . . . . .... % 8 0.812 0.231 1.088 3.683 1 Confectionery type. 2 Value based on data for product without added salt. Product with added salt contains 613 mg sodium per 100 g. AH-8-12 (1984) NDB No. 12039 SEEDS Sunflower Seed Butter Page 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 s Number of Approximate measure and weight Refuse: 0 Maan "or mmples |] oz = 28.4 g 1 tbsp =16g A B Cc D E F G PROXIMATE: WALI sy ov 4 nv 3 wm + aw g 1.23 0.227 6 0.35 0.20 5.59 keal 579 165 93 2,628 Foodenergy = « « + + + + - x 2,424 688 388 10,995 Protein (NX 5.30), . . . . g 19.66 0.404 6 5.58 3.15 89.19 Total lipid (fat) . . . . . . . g 47.713 1.726 6 13.56 7.64 216.52 Carbohydrate, total . . . . . g . 27.42 7.79 4.39 124.38 Fiber . . . . . . .... g . 1,50 1 0.43 0.24 6.80 Ash . . . «ovo g . 3.95 0.148 6 1.12 0.63 17.92 MINERALS: Calcium. . . . . LL... mg. 122 35 19 552 VOD ov v0 5s Geos 3 4 mg. 4,75 1 1.35 0.76 21,55 Magnesium mg. 369 105 59 1,676 Phosphorus . . . . . . . . mg. 736 209 118 3,339 Potassium . . « « wi wo mg. 72 20 12 326 Sodium?. . . . . . . ... mg. 3 1 1 15 Zine . o.oo mg. 5.29 1.50 0.85 23.98 Copper . . . . «o.oo... mg. 1.830 0.520 0.293 8.301 Manganese . . . . . . . . . mg. 2.110 0.599 0.338 9.571 VITAMINS: Ascorbicacid. . . . . . . . mg. 2.17 1 0.8 0.4 12,2 WHAM. 5 5 a » = 5 @ + mg. Riboflavin . . . . . . . . . mg. Niacin. . . . . . . . .. mg. 5.320 1 1.511 0.851 24.132 Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. Folacin . . . . . . . . .. mcg VitaminByp . . . . . . . . meg 0 0 0 0 ny RE. Vitamin A - « . . . . . . . w. LIPIDS: Fatty acids: Saturated, total . . . . . . g 5.002 1.421 0.800 22.689 L i (ER 8g 6:05. 5 wiv 2 ww ¥ g 80 vo: vos mons g 10:0: 2 2 ws ¢ 5 wow g T2200 «0 vow ovo» g 140... ...... g 0.049 0.014 0.008 0.222 160. . . ...... 8 » 2.691 0.764 0.431 12.206 1810. «+ 2 «i % 2m § 3» g = 2+120 0.602 0.339 9.616 Monounsaturated, total. . . g . 9.111 2.588 1.458 41.327 16:1... ...... 8 0.047 0.013 0.008 0.213 181... 8 9.009 2.559 1.441 40.865 20:0... LL 8 0.046 0.013 0.007 0.209 2. ees g . Polyunsaturated, total . . . g . 31.520 8.952 5.043 142.975 182... 0... 8 31.421 8.924 5.027 142,526 183... 8 0.066 0.019 0.011 0.299 18:8. ; viv 5s wiv 5 » 8 + 208, : viv owiowow & 2008. oor ono g . W8. ivwwo 8 . 226, . vo isos g Cholesterol . . . . . . . . mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . ££ 0.301 0.085 0.048 1.365 Threonine . . . . . . . . . g 0.801 0.227 0.128 3.633 ISOIUCINE + 4 is 5 wie 5 wi + 8 0.983 0.279 0.157 4,459 Leucine, , . . ...... 8 1.432 0.407 0.229 6.496 Lysine , . . . 5 + «5 + g 0.809 0.230 0.129 3.670 Methionine . . . . . . . . 8 0.427 0.121 0.068 1.937 Cystine . « wv « vw « « » + 8 0.390 0.111 0.062 1.769 Phenylalanine . . . . . . . 8 1.009 0.287 0.161 4.5717 Tyrosine . «+ wow wk bo» 8 0.575 0.163 0.092 2.608 Vali : io + wis mis 8 1.135 0.322 0.182 5.148 AIDING, 5» « 0 5 bows 8 2.074 0.589 0.332 9.408 HIStIdIng, « « ¢ «5 5 50 g 0.545 0.155 0.087 2.472 ARDING , + « ww vow 8 0.965 0.274 0.154 4,377 Asparticacid . . . . . . . . 8 2.111 0.600 0.338 9.575 Glutamicacid. . . . . . . . g 4,816 1.368 0.771 21.845 GIYEINE & «i & wiv 5 wi & g 1.261 0.358 0.202 5.720 Proline . vic + wv 2 ms 8 1.020 0.290 0.163 4,627 Serine... iwph one | 0.928 0.264 0.148 4,209 1 Insoluble dietary fiber as determined by the neutral detergent fiber method = 4.92 g per 100 g. 2 value based on data for product without added salt. Product with added salt contains 520 mg sodium per 100 g. AH-8-12 (1984) NDB No. 12040 SEEDS Page 136 Sunflower Seed Flour, partially defatted? : : Amount in edible portion of Amount in edible portion of Amount in 100 grams, edible portion Nutrients and units common measures of food 1 pound of food as purchased Moun Standard Number of Approximate measure and weight Refuse: 0 id mmol: 1 tbsp =5g lc=80g A B Cc D E F G PROXIMATE: Water « « ov sv 5 8 = + Zia 7.47 0.717 11 0.37 5.97 33.86 kcal . . 326 16 261 1,479 Foodepergy © ¢ © = + « wi kJ... 1,364 68 1,091 6,188 Protein (NX 5.30). . . . . ig ow 48.06 1.439 11 2.40 38.45 218.00 Total lipid (fat) . . . . . . . £ -.. 1.61 0.188 11 0.08 1.28 7.28 Carbohydrate, total . . . . . g£ . .. 35.83 1.79 28.67 162.54 FIb#F. oi 3 6 2 8 0 5 7 i 8 «oa 5.19 0.468 10 0,26 4,15 23.54 ASH wo 5 sam 8 Ew od gus 7.04 0.213 8 0.35 5.63 31.91 MINERALS: Calcium. . . . . . . . .. mg. . . 114 6 91 516 Iron . . . . ....... mg. . . 6.62 0.33 5.30 30.04 Magnesium , . . . . . . . mg. . . 346 17 277 1,569 Phosphorus . . . . . . . . mg. . . 689 34 b51 3,126 Potassium . . . . . . . . . mg. . . 67 3 54 306 Sodium . » wos a wow bons mg. 3 0 2 14 TNC & i 5 ow 5 sw vs ws mg. wu 4,95 0.25 3.96 22.45 Copper « « wv « » » » 5 w mg... 1.713 0.086 1.370 7.770 Manganese . . . . . . . . . mg vw 1.975 0.099 1.580 8.959 VITAMINS: Ascorbicacid. . . . . . . . mg. . . Thiamin. . . . . . . ... mg. . . 3.187 0.121 3 0.159 2,550 14.456 Riboflavin . . . . . . . . . mg. . . Nien . o «sw 05 ww mg. 7.313 0.293 3 0.366 5.850 33.172 Pantothenic acid. . . . . . . mg. . . 6.595 0.320 3 0.330 5.276 29.915 ViaminBg . . . + « + + « mg. . . Folacin . . . . . . . . .. meg. VitaminByp . . . . . . . mcg 0 0 0 0 n : RE. Vitamin A . . . . . .... w. LIPIDS: Fatty acids: Saturated, total . . . . . . g i 0.138 0.007 0.110 0.626 40 2 sw ova ws g 6:0: wv x vow ks ow ow g BO: vv vom vs wm» g 10:0... . ..... g 120... . . .... £ 140. ........ g 0.001 0.000 0.001 0.005 160. ........ g 0.074 0.004 0.059 0.336 180. . ....... & 0.059 0.003 0.047 0.268 Monounsaturated, total. . . §g 0.252 0.013 0.202 1.143 61... 8 0.001 0.000 0.001 0.005 181... LL g 0.249 0.012 0.199 1,129 20:0... LL... 8 0.001 0.000 0.001 0.005 220... err ms £ Polyunsaturated, total . . . g 0.870 0.044 0.696 3.946 18:2... 0.0. g 0.868 0.043 0.694 3.937 183. ........ 8 0.002 0.000 0.002 0.009 18:4. . . wo ¢ ww « 8 2004... . : sao s 8 2005... LLL. g 225. . os wd £2 26: so wis Bab g Cholesterol . . . . . . .. mg. ' 0 0 0 0 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . g . . 0.73% 0.037 0.588 3.334 Threonine . . . . . . . . . Zw 1.959 0.098 1.567 8.886 Isoleucine . . . . . . ... g 2.403 0.120 1,922 10.900 Leucine: . . . . . . . ... g 3.500 0.17% 2.800 15.876 Lysine . « . 595 43 9 5 3 8 1.977 0.099 1.582 8.968 Methionine . . . . . . . . 8 1.043 0.052 0.834 4.731 Cystine . . . . . . . ... g 0.952 0.048 0.762 4,318 Phenylalanine . . . . . . . 8 2.466 0.123 1.973 11.186 Tyrosine . . . . . . . .. g 1.406 0.070 1.125 6.378 Valine «ic + «+ ww + & 8 2.775 0.139 2.220 12.587 Argining. « : 25 20m 5 on 8... 5.069 0.253 4,055 22,993 Histidine. . . . . . . ... zg... 1.333 0.067 1.066 6.046 ABNING « : oo 3 vw 5» 8 2.358 0.118 1.886 10.696 Asparticacid . . . . . . . . 8 5.160 0.258 4,128 23.406 Glutamicacid. . . . . . . . 8 11.770 0.589 9.416 53.389 Glycine . . . . . . .. .. 8 3.083 0.154 2.466 13.984 Proline . . . . . .. ... 8 2.494 0.125 1.995 11,313 SOE «mz mo gow 3 8 2.267 0.113 1.814 10.283 ! Product made from confectionery kernels, AH-8-12 (1984) NDB No. 12041 SEEDS Watermelon Seed Kernels, dried Citrullus lanatus Page 137 Nutrients 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:Hard seed coat 63% Mean Standard Number of error samples 1 oz = 28.4 g? lc=108g A 8 c D E F G PROXIMATE: Water. . . . . . . .. . zg. 5.05 0.390 18 1.43 5.45 8.47 keal 557 158 602 935 Food energy = + = + ~~ ~~ kJ. 2,331 662 2,517 3,911 Protein (NX 5.30). . . . . g 28.33 0.558 15 8.05 30.60 47.54 Total lipid (fat) . . . . . . . g 47.37 1.481 15 13.45 51.15 79.48 Carbohydrate, total . . . . . 8. 15.31 4,35 16.54 25.69 Fibers ov «oo wos wom x ww g . 3.04 0.599 6 0.86 3.29 b.11 Ash... ..... g . 3.94 0.149 10 1.12 4,26 6.61 MINERALS: Calcium. . . . . . . . .. mg. 54 7.659 10 15 59 91 WOR + « wooit § Bik § G3 mg. 7.28 0.532 9 2.07 7.86 12.22 Magnesium . . . . . . . . mg. 515 24.437 6 146 556 864 Phosphorus . . . . . . . . mg. 755 37.018 10 215 816 1,268 Porasshim . + « « » + w + » mg. 648 15.448 6 184 700 1,087 Sodium. w 5 5 nosso oss mg. 99 88.049 6 28 107 166 2G i iv ewe ow vw mg. Copper « « « + vw + 5s wv» mg. Manganese . . . . . . . . . mg. VITAMINS: Ascorbicacid . . . . . . . . mg. 0.0 1 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. 0.190 0.045 3 0.054 0.205 0.319 Riboflavin . . . . . . . .. mg. 0.145 0.005 2 0.041 0.157 0.243 NER os woe om x 3 mg. 3.550 2.150 2 1.008 3.834 5.957 Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. Folacin . . . . . . . . .. mcg 57.9 0.548 3 16.4 62.6 97.2 VitaminByp . . . . LL. mcg 0 0 0 0 ViaminA « «oo eee o 2 } g g 0 LIPIDS: Fatty acids: Saturated, total . . . . . . 8 9.779 2.777 10.561 16.409 BO. ve sow wow wo 8g 60. . ....... g 80. ........ 8 1:0, « « v0 +o @ os g Y20. « ¢« wiv v 8 @ + g M0. ws 6 2 woo» g 160... ...... 8 5.413 3 1.537 5.846 9.083 180... .... g 4,299 3 1.221 4,643 7.214 Monounsaturated, total g 7.407 2.104 8.000 12.429 161... 8 0.090 1 0.026 0.097 0.151 81... 8 7.317 3 2.078 7.902 12.278 200. i vo wooo £ Vy 5s ms vw ww g Polyunsaturated, total . . . g . 28.094 7.979 30.342 47.142 182... 8 28.094 3 7.979 30.342 47.142 BB... ov vsomr nn g 18:14, , . iw g 0084. ; wives g 205. 2 wos nov ow ow Z 5. iw iv wwe ww g 2226. 4 ws wow x ww g . Cholesterol . . . . . . . . mg. 0 0 0 0 Phytosterols . . . . . . . . mg. AMINO ACIDS: : Tryptophan . . . . . . . . g 0.390 1 0.111 0.421 0.654 Threonine . . . . . . . . . g 1.112 3 0.316 1.201 1.866 Isoleucine . . . . . . . . . 8 1.342 3 0.381 1.449 2.252 BOEING , ove 3 nnn ow wn x 8 2.149 3 0.610 2.321 3.606 Lysine . . . . . . .. .. 8 0.887 3 0.252 0.958 1.488 Methionine . . . . . . . . g 0.834 3 0.237 0.901 1.399 Cystine . io + 2 = 638% #3 8 0.438 2 0.124 0.473 0.73% Phenylalanine . . . . . . . g 2.031 3 0.577 2.193 3.408 Tyrosine « . «oc + vow on g 1.016 3 0.289 1.097 1.705 Valine... oo. o.oo... g 1.556 3 0.442 1.680 2.611 Arginine. . . . . . .. g 4,897 3 1.391 5.289 8.217 Histidine. . . . . . . . . . g 0.775 3 0.220 0.837 1.300 Aanine ... « » «5 wiv » & z 1.492 3 0.424 1.611 2.504 Asparticacid . . . . . . . . 8 2.764 3 0.785 2.985 4.638 Glutamicacid. . . . . . . . 8 5.699 3 1.619 6.155 9.563 GlYeing « » s w 5 5 wm » + = 8 1.663 3 0.472 1.796 2.791 Proline . . . . . . .... 8 1.25) 3 04.355 1,351 2.099 Serine . . . . . . ... “ & 1.508 3 0.428 1.629 2.530 U.S. GOVERNMENT PRINTING OFFICE: 1987— 19 1- 6 76/ 0 AH-8-12 (1984) NDB No. 12174 Pr Op. U.C. BERKELEY LIBRARIES c095470236