) COMPOSITION OF FOODS FATS AND OILS RAW - PROCESSED - PREPARED AGRICULTURE HANDBOOK No. 8-4 UNITED STATES DEPARTMENT OF AGRICULTURE SCIENCE AND EDUCATION ADMINISTRATION COMPOSITION OF FOODS FATS AND OILS RAW * PROCESSED * PREPARED By Consumer and Food Economics Institute James B. Reeves III Principal Investigators: John L. Weihrauch AGRICULTURE HANDBOOK NO. 8-4 SCIENCE AND EDUCATION ADMINISTRATION « UNITED STATES DEPARTMENT OF AGRICULTURE REVISED JUNE 1979 This publication was prepared by the Consumer and Food Economics Institute, which was transferred to the Human Nutrition Center on December 20, 1978. For sale by the Superintendent of Documents, U.S. Government Printing Office Washington, D.C. 20402 Stock Number 001-000-03084-9 FOREWORD Agriculture Handbook No. 8 represents a traditional function of the Science and Education Administration of the U.S. Depart- ment of Agriculture. The development of the basic food composition tables used in the United States commenced more than 80 years ago. Data on the nutritive value of foods were first compiled and evaluated in the Department by W. O. Atwater in the 1890's. This nutrition pioneer 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 health-related scientists de- pend on these composition data. Increasing emphasis on food and nutrition in national policies and programs has accelerated the need for comprehensive, up-to-date tabulations of the nutrient content of foods. USDA is continuing to expand and improve these food data. This publication is a major revision of the 1963 edition of USDA Agriculture Handbook No. 8, "Composition of Foods...Raw, Processed, Prepared," currently a basic source of food composi- tion 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 re- placed by a larger and more complete compilation." It is envisaged that this edition of Agriculture Handbook No. 8 will in its turn also be replaced. The task of deriving represent- ative nutritive values of foods is a historical responsibility of USDA. This task is never ending and is essential in providing more complete knowledge so that we can use our food resources wisely. D. M. Hegsted, Administrator Human Nutrition Center TX 56) (3 1179 publ Series No. AGRICULTURE HANDBOOK NO. 8 SERIES Food group Year issued Dairy and Egg Products eeececececcs 1976 Spices and Herbs seececesceccecces 1977 Baby FOOdS ceessscccsccccccacccne 1978 Fats and Oils eececcccscsccsccces 1979 iv Number of items 144 43 217 128 PREFACE Revision and updating of the major nutrient tables issued by the U.S. Department of Agriculture are needed to provide cur- rent nutrient information on foods. This revision of Agriculture Handbook No. 8 is being issued in sections so as to expedite release of data to the public. Each section contains a table of nutrient data for a major food group. The entire series will cover a wide range of food products. To facilitate continuous, rapid updating, the handbook is being prepared in looseleaf form. Each page 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, a format permitting a concise presentation of the data and comparison of values from one unit of measure to another. The scope of the nutrient listing has been enlarged. Values are provided for refuse, energy, proximate composition (water, protein, fat, carbohydrate, and ash), 7 mineral elements (calcium, iron, magnesium, phosphorus, potassium, sodium, and zinc), 10 vitamins (ascorbic acid, thiamin, riboflavin, niacin, pantothenic acid, vitamin Be, folacin, vitamin Bio, vitamin A, and total and alpha-tocopherol), individual fatty acids, total saturated, monounsaturated, and polyunsaturated fatty acids, cholesterol, total phytosterols, and 18 amino acids. The nutritive values contained in the handbook reflect the increasing information available on nutrients and food products. It is hoped that the revised and enlarged compilation of data will meet the requirements for reliable food composition values, which are basic to nutritional and dietary evaluation. ACKNOWLEDGMENTS The principal investigators are indebted to Joanne Good, University of Maryland, and Janette Farnsworth, Brigham Young University, for their technical assistance, and to the fol- lowing members of the Consumer and Food Economics Institute: jan L. Janiczek and Philip C. Washburn for their assistance with statistical analyses and computer programing, to Mildred T. Pati for word-processing and computer systems operation, and to Frank N. Hepburn, Leader, Nutrient Data Research Group, for his valuable advice. They are grateful to the National Heart, Lung, and Blood Institute, National Institutes of Health, for its continuous cooperation and financial support, which made possible the research on the fatty acid content of foods. They thank the many individuals in other government agencies and in private industry who supplied data and information used in this study. CONTENTS Page Sources Of data eeeecssccccscscsceccsssssssscsssscsscsssccss Explanation of table eseescecccccscecccccsssssccccencnne FOYMAt eeeceecsccsssoscossscsscossscscsscssscsscscsscsssssoe NULTIiENtS eceecoccesccscscssossoscsssssssscsssscassnsos Notes on fats and 01lS eseescescecscssccscsssssssscnscsne Literature cited eeeseeccscscsocosossccossssosssscsssssscnse AppendiX eeeececcssscessscssssscsscrssscsscscnsssonssnns List of abbreviations seeccececcscccsossccsscssccesce Metric system equivalents for units of measure ... Specific factors for calculating energy values ... Conversion factors for fatty acids of milk and lauric acid 0il lipids eeesceccccscsscccsccccnses Guide to table of nutrient data eecececsccccsscsscscccssce Table of nutrient data seecececcecsscsoscscssoscscscscsscne 1 ONNNOPRNDE Ww Oo vi COMPOSITION OF FOODS FATS AND OILS RAW - PROCESSED - PREPARED This is the fourth in a series of publications designed to revise and expand the food composition values published in Agriculture Handbook No. 8, "Composition of Foods...Raw, Proces— sed, Prepared," revised in 1963 75. This section was prepared to serve as a basic reference for data on nutrients in commercial fats and oils. Prep- aration of the table was computer assisted using the facilities of the Nutrient Data Bank (2). Data are presented for 128 items, only 17 of which were included in the 1963 edition. SOURCES OF DATA The data used as the basis for the values shown here were obtained from both published sources and private communications. Published sources con- sist of the scientific and technical literature, special bulletins, research reports, and other documents containing data or relevant material. Sources of unpublished data include industry, gov- ernment agencies, and academic insti- tutions. This compilation is an update and expansion of data summarized previ- ously in two reports from this Insti- tute (1, 8). EXPLANATION OF TABLE Format Data are given per 100 grams of food, in terms of two common measures of food for most items, and as the amount in 1 pound (453.6 grams) of food as purchased. Values in columns E, F, and G were calculated from the data in column B without prior computer round- ing of the values in this column. The measure and the weight are given at the top of columns E and F. Abbreviations are defined in the appen-— dix. All items reported in this table have refuse values of zero since they are consumed as purchased. Statistical expressions of the data are included in columns C and D. Be- cause of increasing demands by users 1 Underlined numbers in parentheses refer to Literature Cited, p. 6. of the food composition table for estimates of the variability and reliability of the nutrient data, the standard error of the values on the 100-gram food basis and the number of samples have been incorporated into the table. For some complex food items, such as margarines and most salad dressings, mean values for vitamins, amino acids, and most minerals are given without an accompanying standard error and number of samples. These values were calculated from recipes. Data in column B are the sample means. The means for the fatty acids per 100 grams of food were obtained by multiplying the mean grams per 100 grams of methyl esters by the appro- priate factors to obtain mean grams per 100 grams of total lipid. Then these values were multiplied by the means of the proportion of total lipid in the food. Since samples for fatty acids and total lipid were considered to be independent, the formula for the vari- ance of the product of two independent samples was used to obtain pooled standard errors. Data for some fatty acids for specific foods were not in- cluded in this table if they were reported at levels below 1 percent of total fatty acids. Values in column C are the sample standard errors. They are given to at least the same number of places as the corresponding nutrient data in column B but to no more than the third decimal place. Column D contains the number of samples used to calculate the means. The number of decimal places to which the data are given may differ from that of the 1963 handbook. The decimal places shown are those reported for most of the analytical data. For the appropriate relationships to be pre- served among the different weights of a food item, the same number of decimal places shown for data on the 100-gram basis was carried for data in other units of measure. The number of decimal places does not necessarily reflect the accuracy of the data for all nutrients in all food items. Information on both total phyto- sterols and tocopherols and on the component sterols and tocopherols was used to calculate the values for the phytosterols, total and alpha—toco~ pherols. Because total sterols or tocopherols by analysis do not neces-— sarily equal the sum of the individually determined component sterols or toco- pherols, the values given here are not always actual means but are values that fit the most reliable data. Dashes denote lack of reliable data for a nutrient believed to be present in a measurable amount. Blanks indi- cate no data were available for that nutrient in the particular food. Cal- culated values have no entry in columns C and D. The animal fats, salad dressings, shortenings, and vegetable oils are presented alphabetically within their respective groups. The listing of vegetable genated vegetable oils that are compercially salad and cooking oils. The margarine and margarinelike products are grouped by fat content into regular margarines, spreads, and imitation margarines. The regular margarines are further categorized by consistency (hard, soft, liquid) and by type of package in which they are commonly sold (stick or brick, tub, bottle). Within each group, products are listed alphabetically by the oils used in their formulations. Infor- mation on the ingredient oils is on the nutrient labels, where they are listed in order of decreasing amounts. A guide to the table is included, with the name of the product, the item number from Handbook No.8 (1963), the Nutrient Data Bank (NDB) number, and page number. A five-digit NDB number is used for computer access to the data. The first two digits designate the section or major food group. The next three digits indicate the specific food. The NDB numbers are not consecutive. The page number is used to locate the food item in the table. Each page is dated by year of preparation. When the table is updated or expanded, new pages will be issued with instructions for insertion. oils includes several hydro- or oil blends marketed as Nutrients Proximate components.--Data for water are given as grams in the edible por-— tion of the food. Food energy is expressed in terms of both kilocalories and kilojoules. The data are for physio-= logical energy values and represent the gross energy value remaining after the losses indigestion and metabolism have been deducted. Specific calorie factors used for the fats and oils are given in the appendix. They are based on the Atwater system for determining energy values. Details of the derivation of calorie factors are outlined in Agriculture Handbook No. 74 (5). Factors for mixed foods, such as margarines and salad dressings, were derived by using the factors appropriate for the ingredients that constituted the source of the protein, carbohydrate, and fat. Kilo- calories were converted into kilo- joules using the factor 4.184, The values for protein were calculated from determinations of the content of nitrogen (N) in the food using the con- version factors recommended by Jones (4). The specific nitrogen conversion factor applied in the food items is shown in the stub of the table fol- lowing protein. The carbohydrate value is the difference between 100 and the sum of the percentages of water, pro- tein, fat, and ash. This carbohydrate value includes fiber. The combined net error of the analyzed proximate constituents is introduced into the carbohydrate value, determined by difference. Minerals.--Data on the content of seven mineral elements are included in the table. Zinc has been added to the minerals that were reported in the 1963 handbook. The mineral data were obtained primarily by atomic absorption, emission spectroscopy, and flame photometry. The mineral values represent the total amount present in the food and include those amounts, if any, added to the product in preparation for the retail market. The amounts do not necessarily represent those of the mineral element available to the body. Availability is affected by many factors and a multi- plicity of conditions about which present information is inadequate. Vitamins.——-Ascorbic acid values are expressed in terms of total ascorbic acid, which consists of reduced plus dehydroascorbic acid. The values for niacin do not include the niacin that could be contributed by tryptophan, a niacin precursor. The data for vitamin A in fats and oils include chemically determined preformed vitamin A and provitamin A carotenoids. Vitamin A activity is expressed both as international units (IU) and as retinol equivalents (RE). One IU is equivalent to 0.3 mcg of retinol or 0.6 mcg of beta-carotene, one RE is equivalent tol mcg of retinol or 6.0 mcg of beta-carotene. One RE is equal to 3.33 IU of retinol or 10 IU of beta-carotene. Tocopherol data are given for alpha- tocopherol and total tocopherol. Be- cause the relative activity in humans of the various tocopherols is not known with certainty and because cur- rent dietary allowances (6) reflect primarily the alpha-tocopherol content, we did not include detailed information for the various tocopherols. Lipids.=-Trivial and scientific names for the fatty acids have not been used because the values for the unsaturated acids include positional and geometric isomers. In the list of fatty acids, the first number refers to the carbon atoms and the second number to the double bonds in the chain. Only data obtained by gas-liquid chromatographic analyses are contained in this report. The values shown are the actual quantity of each fatty acid in the food and do not represent fatty acid triglycerides. Since the lipids of milk and the lauric acid oils, coconut and palm kernel, contain a relatively large amount of the low molecular weight fatty acids, the fatty acid methyl ester data, which are equivalent to fatty acid triglycerides, were converted to grams of fatty acids per 100 grams of lipid using the conversion factors given in the appendix. The conversion factor for vegetable oil lipids other than lauric oils is 0.956. Amino acids.--The values for mar- garines were calculated based on the assumption that nonfat dry milk was the only source of protein. The amino acid values for nonfat dry milk from Agriculture Handbook No. 8-1 (3) were used for the calculations. The amino acid content of mayonnaise was simi- larly calculated based onthe egg as the primary protein source in mayonnaise. The amino acid values may be converted to the per-gram-of-nitrogen basis by dividing the amount of an amino acid in a specific quantity of food by the nitrogen content of the same specific quantity af food. NOTES ON FATS AND OILS Animal fats.-—Animal fats excluding fish oils are generally more saturated than most vegetable oils. Beef and mut-— ton tallow and butter and butter oil are themost saturated. Chicken, duck, goose, turkey fat, and lard are mod- erately saturated. Chicken and turkey are the most polyunsaturated among the animal fats. The consistency of lard is frequently improved by light hydro- genation. Available data for hydro- genated lard showed no discernible difference in the relative fatty acid composition from the unhydrogenated product. All animal fats and the products containing them have cholesterol. Vegetable o0ils.--0ils are generally accepted as 100 percent lipid, although trace amounts of moisture may be pres-— ent. Most values tabulated here are for refined edible oils. Some rapeseed oils are an exception in that only oils containing no erucic acid are used as food. Oils with moderate to high erucic acid content are used for industrial applications. Data on the mineral and vitamin con- tent of fats and oils are limited. As new information on these nutrients becomes available, values will be added or updated in revisions of this hand- book section. Cholesterol has been reported in trace amounts in some crude vegetable oils. In the absence of reliable data for the refined edible oils, no values for cholesterol are included in the table. Representative values for olive oil were derived without data on Tunisian olive oil, which contains less oleic acid and more palmitic and linoleic acid than olive oil from other loca- tions. Palm oil obtained from the pulp of the palm berry differs considerably in its fatty acid composition from palm kernel oil, which is obtained from crushed kernels. Values for both oils are included in the table. Soybean oil of commerce is usually slightly hydrogenated to lower its linolenic acid content, which is asso- ciated with the development of oxida-— tive off-flavors and decreased shelf life. Among the few applications of the unhydrogenated soybean oil is its use in commercial salad dressings. Sunflower oil is primarily a prod- uct of cool regions. Cultivars grown in warm regions have a lower linoleic acid content and are not important commercially. Margarines.—- Regular margarines con- tain about 80 percent fat, spreads about 60 percent, and diet imitation margarines about 40 percent. Milk solids, salt, and other minor ingredi- ents total about 4 percent and the rest is water. Margarines and related prod- ucts supply primarily fat to the diet. Their fatty acid composition is of interest. It is largely determined by the relative amounts of ingredient oils and the kind and extent of processing they receive. Information on the rela- tive distribution of ingredient oils and their processing is usually provided on the ingredient label. Products with the same ingredient oil formulation tend to become more polyunsaturated in going from stick to tub to liquid. Whipped margarines do not vary in their relative fatty acid composition from their unwhipped counterparts on an equal weight basis. However, the difference in density of the whipped and nonwhipped forms does affect the volume-weight relationships. Volume- weight relationships of whipped mar- garine are as follows: Common measure Grams 1] cup sesseanseeeness 131 1 stick eseeececcccses 75.6 1 tablespoonful «eee 9.4 l pat seeesscsceceeses 3.8 1 teaspoonful eeecees 32 Data for the proximate composition of like products were combined. Thus, for example, all regular, hard, stick, salted margarines have the same proxi- mate composition. Salad dressings.=-With few excep- tions, available data were sparse and rather variable among manufacturers for any given salad dressing. Information was frequently lacking for minerals and vitamins. When this occurred, values included in the table were taken from the 1963 handbook. The fatty acid con- tent is based on that of the ingredient oils. In commercial dressings, unhydro- genated soybean oil is frequently used. Data were lacking for the amino acids. They are generally present in small amounts and their concentration would be dependent on the nonfat ingredients of the dressing. Shortenings.--Because of medical and consumer interest in polyunsaturated fats, shortenings have been developed that are relatively unsaturated for household use and that maintain de- sirable quality during storage. Avail- able data indicate that most household shortenings are similar in their fatty acid composition. Most industrial shortenings are made to meet specified physical and other properties rather than specific fatty acid composition. Economic factors, such as availability and price of raw materials, tend to cause frequent changes in the oil combinations that manufacturers process by many available techniques into end products with sim- ilar desirable physical characteristics but with wide variations in fatty acid composition. The values in the table for industrial shortenings apply to selected examples that are typically used for the purposes indicated in the stub. For any work requiring exact values on the fatty acid content, an analyti- cal determination is indispensable. Manufacturers may also be able to sup- ply analytical information for products by lot number or by applicable time span. Few data were available on the mineral, vitamin, and sterol content of shortenings. Isomers.--In most unhydrogenated fats the double bonds occur naturally in the cis-configuration. Hydrogenation causes losses, shifts in location, and rearrangement of the spatial configura- tion of some double bonds to form isomers. Lack of reliable data pre- cludes the tabulation of values for the isomers of fatty acids in products that are made with hydrogenated fats. (1) (2) (3 (4) Brignoli, LITERATURE CITED C. A., Kinsella, J. E., and Weihrauch, J. L. 1976. Comprehensive evaluation of fatty acids in foods. V. Unhydrogenated fats and oils. Amer. Dietet. Assoc. Jour. 68: 224-229. Butrum, R. R., and Gebhardt, S. E. 1976. Nutrient Data Bank: Com-— puter-based management of nutrient values in foods. Amer. O0il Chem. Soc. Jour. 53: 727A-730A. Consumer and Food Economics Insti- tute. 1976. Composition of foods: Dairy and egg products; raw, processed, prepared. U. S. Dept. Agr. Agr. Handb. 8-1, 157 pp. Jones, D. B. 1931. Factors for converting percentages of nitrogen in foods and feeds into percentages of protein. U.S. Dept. Agr. Cir. 183, 22 pp. (Sl. rev. 1941.) (5) Merrill, 1955. (6) National A. L., and Watt, B. K. Energy value of foods - basis and derivation. U. S. Dept. Agr. Agr. Handb. 74, 105 pp. (Sl. rev. 1973.) Academy of Sciences — National Research Council. 1974, (7) Watt, B. 1963. (8) 1977. Recommended dietary al- lowances. 8th ed., rev., 129 pp. Washington, D.C. K., and Merrill, A. L. Composition of foods... raw, processed, prepared. U. S. Dept. Agr. Agr. Handb. 8 (rev.), 190 pp. Weihrauch, J. L., Brignoli, C. A., Reeves, son, J. J. Bu, L. Fatty acid composition of margarines, processed fats, and oils: A new compilation of data for tables of food composi- tion. Food Tech. 31: 80- 91. III, and Iver- APPENDIX List of Abbreviations Cessscscsscssscseeses CUP Nees eeosssssesessees nitrogen Beceeosscsssscssesees gram NDBeesesoosssesssess Nutrient Data Bank TUs susennnssnsennnes International wnit NOcteeeseossecsesseses number kcaleesoesssssessese kilocalorie REceeeeeecececsesese retinol equivalent KJeeosseosossssesesese kilojoule Stecsessscsesesssess Stick MCEesvesesessssssses Mmicrogram tbSpecececessecesesess tablespoonful MZsesesvsrsnsnsnsese Mmilligram LSPecessescsssesesss teaspoonful Metric System Equivalents for Units of Measure Vo lume 1 teaspoonful eceececeessesccssccsssccscscscccns 1 tablespoonful ® © 0 09 000 00000 000000000 eee 1 CUD eoococcoscccscccccssccccscccccscscsccsncsssscsscsosocscs Weight l OUNCE svovsvsssssrssssssisisssnssssssssnesis pound © © 0000000000000 00000000000000000060000E0 4,9 milliliters 14.8 milliliters 236.6 milliliters 28.35 grams 453.6 grams Specific Factors for Calculating Energy Values Food or food group Protein Fat Carbohydrate (kcal/g) (kcal/g) (kcal/g) Animal fats: BULLET ceeceoescscsscccsscassscnse 4,27 8.79 3.87 Other eececcscsscssosscscsccsscsssnns —— 9.02 mom Margarines: Animal fats eeesecsccccscssccccccce 4,27 9.02 3.87 Vegetable 0118 seeceesccecccscccene 4,27 8.84 3.87 Salad dressings: Blue cheese eeeessscsssssscscsssssss 4,29 8.84 3.67 French, low calorie or regular ... 2.44 8.84 3.80 Italian, low calorie or regular .. 2.44 8.84 3.80 Mayonnaise, all types seeccccccccs 4,36 8.84 3.80 Russian: Low calorie eeeecscsceccosccsccss 2.44 8.84 3.80 RegUIAT eeecosescccccsccsscnscnce 3.40 8.84 3.80 Sesame Seed sesessccscssscsssscscs 3.47 8.84 3.80 Thousand Island: Low calorie eecseccscccsccccccces 3.90 8.84 3.80 Regular ceececeossscccccssssscconce 4,03 8.84 3.80 Sandwich spread eeececsccsssccccocns 3.92 8.84 3.80 Shortenings, animal and vegetable 011s eceecsceccccscne —-— 9.00 a Vegetable fats and oils seeecccececes mm 8.84 -— Conversion Factors for Fatty Acids of Milk and Lauric Acid Oil Lipids Fatty acid Conversion factor 210 weonsoonsssnusssensessnnswnnevs 04867 6:0 secesseccccsscscsssssssssssnssss «897 B10 cucersisssenseosvsnennnsnnnnnse «916 10:0 sesnssvessssnunsesssnmurssnnmes 3309 12:0 cowonnssnsnnssessvnsnssswnnnrses #939 1410 sennnsosnssevrsssssosssnassnense #947 16:0 covesasonmnsnevnmsonnsssrssnsns «233 18:0 seeoeeccscssccssssssssssssscsnss 958 20:0 covsnnsssnrsssosssssanns savers 302 162] savvsssssetsssssssnssssrnnsnnes 953 18:1 cevvessssvcenssccessssnnssesces +958 2011 casscecssveecsesssvunssnnrssees +962 1822 wevsssnrsssssssesrsnnnnussnssee +397 1813 cuvsssstrssissosnssosssonnnsvnm #397 20:4 4eeeeessesccsencssssscsscasssssne 961 8 GUIDE TO TABLE OF NUTRIENT DATA AH-8 AH-8-4 item NDB No. Page (1963) Animal fat: Beef tallow eecececcessvsesnssesecsssecessvcencensessnnossvsssnnes 04001 15 Butler sssvsssssesnscvsssnessnnrssnnnnasssnponvsvsiensesessI5 04136 16 Butter oil, anhydrous ssesesessvesessnerenssascavessnsssess306 04137 17 CRICKET cummmnmns nnn ans snsnnaneen enw es sisseitssstsseesnenses 04542 18 DUCK siessmns emesis ssnmensssssns bse ssrssesesasssnensnieeessns 04574 19 GOOSE eeecsescsoscesscsssssssscsasssssssscssessosososssscsssns 04576 20 Lard (POTK) seeceeeeeeseeesnosssnsscnssssncannnnaensnees 1241 04002 21 Mutton Callow svessssnnnsss a ssmuanis ies oseessssasivsssswansbes 04520 22 TUTKEY eoesvceessssecoooscessooscsssscscassssssssssssnsnsnsse 04575 23 Vegetable oil: Almond (Prunus dulcCiS) eeeeeeccccoooccccacocensssoossssscseess 04529 24 Apricot kernel (Prunus armeniaca) ceesessisssvssvnsvrvonsones 04530 25 Babassu (Orbignva Darbogilana) «ceivscsnssssssnsnsssavisnestns 04534 26 Cocoa (cacao) butter (Theobroma CACAO) eeeeeeccssccssesssnnsne 04501 27 Coconut (COCOS NUCIfEra) sseesesesssecesscesccesannssonssssss 04047 28 Corn (Zea mays ) 000000000000 000000000000 0000000000000T 1401a 04518 29 Cottonseed (GoSSypium Sppe) eeoeeesceeseesssssssnsssasss 1401b 04502 30 Cupu assu (Theobroma grandiflorum) 0000000000000 00000000000 0 04541 31 Grapeseed (Vitis vinifera) ®o0c0cec00s0s000seeeeesc0s00 0000000 04517 32 Hazelnut (Corylus avellana) Se e000 000000000000s0 000000000000 04532 33 Linseed (Linum usitatissimum) ® © 00 000000 00000000000 OPRPEELLOLLDS 04050 34 Nutmeg butter (Myristica fragrans) eecececscecscesesseascsnns 04572 35 Olive (Olea €UIOPAEA) «eeeseesescscsssssssssnnsssssssss 140lc 04053 36 Paln (Elaeis Suineensis) eeesvtorsosemunnennmmmesssonsnnnanns 04055 37 Palm kernel (Elaeis 2uineensis) seesvessevsnusssvnssnnsnesnns 04513 38 Peanut (Arachis hyp hypogaea) sscsvenssssvesverensesrsssny 1401d 04042 39 Poppyseed (Papaver somniferum) «cesevssesssssssssssssscsrsnnss 04514 40 Rapeseed (Brassica spp.): Erucic acid content: Zero ® © 5 0 0 0 0 0 000000 OOOO OOOO OO OOO OOOO OOOO OPO OPO SPSS SDS 04503 41 Low (£0 30) cavonsmunsnnsnmmssossanssnssnnmsnansssmssons 04504 42 Medium (309452) saisvsssoinnuososonnsnessoinisssbesnnavees 04505 43 High (457 and OVEI) wissessvesisssssssessensnnesssneesses 04508 44 Rice bran (Oryza sativa) seeeceeseesescserecscsnsnsnsnnsnsnse 04037 45 Safflower (Carthamus tinctorius): Linoleic (over 70%) suvessessnnonssnnnensunnsnnessess l40le 04510 46 Oleic (Over 707) cussvnssuarsnsnsnsnsssnssonssosnsnssssssss 04511 47 Sesame (Sesamum Spps) sesecocecsesvesescnsvovscscsessss L40LE 04058 48 Sheanut (Butyrospermum paradoXumM) seeeesesesssssssssessssesnss 04536 49 Soybean (Glycine MAX) ceevevescaverevevesnacscnsnarsasnnannnns 04044 50 Soybean (hydrogenated) cevecvesesnmsenssnsmtnessssnsissrsnnss 04034 51 Soybean (hydrogenated) and cottonseed sessessesocssessoscnses 04543 52 Soybean lecithin ccecececssccsscessssesossssssssocnsssssssassss 04531 53 9 AH-8 _AH-84 item NDB No. Page (1963) Sunflower (Helianthus annuus): Linoleic (less than 60%) seeeeeessccescsescssossccsssssassses 04060 54 Linoleic (60% and OVET) seseessesevrcercccccccccccnnnsannns 04506 55 Hydrogenated eeeeeeesscessscsessossscecsosssssssncssssscnnonsse 04545 56 Teaseed (Camellia SinensiS) eeeessescecscecsscccccsssccsscanse 04516 57 Tomatoseed (Lycopersicon esculentum) ceeceescecesscescsssccsses 04515 58 Ucuhuba butter (Virola SPPs) eeesssccecccossssssccoscsccccscns 04573 59 Walnut (Juglans regia@) eeecececescsscssesecsnssocsncscsscsnns 04528 60 Wheat germ (Triticum aestivum) eecececcscsscescsscsscsancsnss 04038 61 Margarine: Regular, hard, stick or brick: Coconut, safflower, coconut (hydrogenated), and palm (hydrogenated) eeseeessecesssescsscessecsccsssscssnsnne 04522 62 Corn (hydrogenated) esesecssecesscsssccsssscsssccssscassscncse 04071 63 Corn and corn (hydrogenated) eescecescsccsccccssssccscscnne 04065 64 Corn, soybean (hydrogenated), and cottonseed (hydrogenated): Not Salted eeseececssscecccssscscsccsccsscsssssscscccsscsncnns . 04068 65 Salted eceeserecssssssssersseseessecscssscsscsscsscesssssses 04067 66 Lard (hydrogenated) seeeeseessesscecssscsncessnccccescsnnes 04091 67 Safflower and soybean (hydrogenated) eceececeecsccoscscccccnes 04078 68 Safflower, soybean (hydrogenated), and cottonseed (hydrogenated) eseecesscessscessscessssscscssssssessscsns 04079 69 Safflower, soybean, soybean (hydrogenated), and cottonseed (hydrogenated) seecesesecsssssscccsscsscscnsns 04089 70 Soybean (hydrogenated) eeeceesssscesescscscsssesccssscssanscs 04073 71 Soybean and soybean (hydrogenated) seececeecsccesccccseccccnne 04080 72 Soybean (hydrogenated), corn, and cottonseed (hydrogenated) seesssssseesescccsssccsessscsscsscssccccscces 04074 73 Soybean (hydrogenated) and cottonseed seecssssscscssccnscne 04075 74 Soybean (hydrogenated) and cottonseed (hydrogenated) sees. 04076 75 Soybean (hydrogenated), cottonseed (hydrogenated), and SOYDEAN eeecosssscevssccscsosossssssoscssssssssssscsscossonse 04083 76 Soybean (hydrogenated) and palm (hydrogenated) eeeesececsces 04077 77 Soybean (hydrogenated), palm (hydrogenated), and palm ee... 04082 78 Soybean, soybean (hydrogenated), and cottonseed (hydrogenated) eesesscecssssscesccccssssccccsssnscnsene 04081 79 Sunflower, soybean (hydrogenated), and cottonseed (hydrogenated) esssssesesssssesesccccsssssscccsansssncese 04521 80 Unspecified ingredient oils: Not Salted seeeeesscccccssccceccscsccssssscsssnsssccscscnscses 04131 81 Salted cesecceccscsscssscrcsssesscesceccecsesssssssscsnces 04132 82 Regular, soft, tub: Corn and corn (hydrogenated) eeessececescssscccrsoccssssccss 04092 83 Safflower, cottonseed (hydrogenated), and peanut (hydrogenated) swssssesvuvsresnronssrssernasesvoenaensessy 04101 84 Safflower and safflower (hydrogenated) eeecececenssscccsccce 04102 85 10 AH-8 item (1963) Soybean (hydrogenated): NOt Salted eevececeeseceeseeessecccenssenssecsssnnsnnssrne Salted cessvsessnnsrreserensressrsrritestnnnsrevsanns ress Soybean (hydrogenated) and cottonseed seesssessccsscesscnns Soybean (hydrogenated) and cottonseed (hydrogenated): NOt Salted sesseescecsncrcnsesssesserssnenssenssnesnnnsas EF of Soybean (hydrogenated), cottonseed (hydrogenated), and SOYDEAN ceteccetsssssssssecssesssssssssssnscsccncccnnnnse Soybean (hydrogenated), palm (hydrogenated), and palm ..... Soybean (hydrogenated) and safflower seseeeeeccccessescnses Soybean, soybean (hydrogenated), and cottonseed {Bydrogetated) sveersrsnsmrarsssnmwsorssessnnnsssemmnnsss Sunflower, cottonseed (hydrogenated), and peanut {hydrogengted) ss svsssss sss ssss sas rsssnss sessed es uses Unspecified ingredient oils: NOL Salted ceeevrecseccereesarsncsesessnssssncsnsssnnsnnsse Salted sever esrttsreesrcessressscssretssenssressrenasennss Regular, liquid, bottle: Soybean (hydrogenated), soybean, and cottonseed eeeeseesess Imitation, about 407% fat: Corn and corn (hydrogenated) seeceesvnsesnseservnensenvenne Soybean (hydrogenated) vessssenrersnsnnorsnssvmenvnssvnsvss Soybean (hydrogenated) and cottonseed seesececesccscsnncnns Soybean (hydrogenated) and cottonseed (hydrogenated).seee.. Soybean (hydrogenated), palm (hydrogenated), and palm ..... Unspecified ingredient Oils eeececeeccccene.ceceernvencenss Spread (margarinelike), about 60% fat: Stick: Soybean (hydrogenated) and palm (hydrogenated) eeeeeeeecees Tub: Soybean (hydrogenated) and cottonseed (hydrogenated) ...... Soybean (hydrogenated), palm (hydrogenated), and palm ..... Unspecified ingredient Oils sescecessseceessssscencnssecens Salad dressing: Commercial: Blue cheese ceseescenscenstcnesrensenscenssensssensses 1929 French: Low Calorie eceeececcececescccscscssecnscncsenancenss 1933 ReGULATr eeeeeesseceensssseconsssscconsnssscssennnssssss 1932 Italian: Low CAlOorie eceeeeesceccecrssceseresscnsncnssennseees 1937 Regular ececeeceesceessenscceessecscessecsscenssenssees 1936 Mayonnaise: Safflower and soybean ceeeececcessscscsesscsescccsscccnnss Soybean ceececccececssrtessrscscsssssscssscssssseecsss 1938 Mayonnaise, imitation: Milk Crealll ee ee ceeccscscscscsosccscsccssssssoscscsssssssssssscsocscsscssssce 11 AH-8-4 NDB No. Page 04093 86 04094 87 04095 88 04096 89 04097 90 04099 91 04523 92 04524 93 04103 94 04525 95 04129 96 04130 97 04105 98 04107 99 04109 100 04112 101 04110 102 04108 103 04128 104 04526 105 04106 106 04527 107 04561 108 04539 109 04020 110 04120 111 04021 112 04114 113 04026 114 04025 i115 04028 116 AH-8 item (1963) Soybean ceeeeeeesecccsescrscsssssscssscsssccsscsncscnsanns Soybean without cholesterol seeceecessssececcssccccccccans Mayonnaise LYPe eesscessccescessscessscnsssnseccssosssncnnss Russian: LOW CAlOT1€ esesecoesosscossscscsssosssssssssassssssnsssasosscs RegULAT cseeeccesecsoscccscsssscccsssosnscsssssssscsssscscnne Sesame Seed ceessesessescscssssssssossscsssscssssscssssnsons Thousand Island: LOW CAlOTi€ seeesessesssncasscsssosscsssasssasossssosnsncsss RegULAT seeesceceecsosccsssssssssssssssssscssssssssssssna Home recipe: French seeeseseveessserssbossonsssstsnsssenssennssenes 1944 COOKE soeessesscsossssssssnssnsssesssssssssnssasssese 1945 Vinegar and 0il eceeeececccccccccoscosssccoosnonccccccccsccnnncs Sandwich spread, commercial, unspecified ingredient oils «..... Shortening: Household: Soybean (hydrogenated) and cottonseed (hydrogenated) «..... Soybean (hydrogenated) and palm seeesececescssccscccnsncens Lard and vegetable Oil cceeececcscssccssssccccccssccccncanns Industrial: Soybean (hydrogenated) and cottonseed eeeeecececsccecncanes Lard and vegetable 011 eceeecsccsccssssssssssscsccsscsscnses Special purpose for—- Bread: Soybean (hydrogenated) and cottonseed eeecessesecececanns Cake mix: Soybean (hydrogenated) and cottonseed (hydrogenated) eeeeeeecsessscscsssscsssssssocssancsns Confectionery: Coconut (hydrogenated) and/or palm kernel (hydrogenated) seeeeessssecescssssscscsssssasanncsans Fractionated palm ceeeececssccssesesessscsccccccccccsssscccns Frying (regular): Soybean (hydrogenated) and cottonseed (hydrogenated) eeeeceseceecscsscssssesassassncsoscanns Frying (heavy duty): Beef tallow and cottonseed ececeecescscscsscsccsccccssssnnns Palm (hydrogenated) seeeeeessssesssssssccssscccsnsassnnss Soybean (hydrogenated): Linoleic (less than 1%) sceeeessecesssnsesscesscscscnnes Linoleic (about 30%) (stabilized with silicones) «esses 12 AH-8-4 NDB No. 04027 04029 04018 04022 04015 04016 04023 04017 04133 04134 04135 04030 04031 04559 04544 04554 04549 04546 04548 04551 04570 04547 04550 04556 04560 04552 Page 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 140 141 142 TABLE OF NUTRIENT DATA 13 ANIMAL FAT Beef tallow Page 15 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: Standard Number of Mean error samples = 205 g 1 tbsp = 12.8 ¢g A B Cc D E F G PROXIMATE: Water. . . . . . .. . .. g . 0.0 0.0 0.0 0.0 kcal 902.0 1,849.1 115.5 4,091.5 Food spergyice: « «wo = kJ. 3,774.0 7,736.6 483.1 17,118.7 Protein . . . . . . . . .. g . 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . £ 100.0 205.0 12.8 453.6 Carbohydrate, total . . . . . g 0.0 0.0 0.0 0.0 Fiber . . . . . . . .... g . 0.0 0.0 0.0 0.0 Ash... LLL 8 0.0 0.0 0.0 0.0 MINERALS: Calcium . . . . . . . . .. mg. HOD 5 5 45 5 23 » 0 = mg. Magnesium... mg. Phosphorus. . . . . . . . mg. Potassium . » . . . . . . . mg. 0.01 1 0.02 0.00 0.04 Sodium . . . . . . . . .. mg. 0.01 1 0.02 0.00 0.05 ZINE vv wok own mw mg. VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . . . . . . . .. mg. Riboflavin . . . . . . . . . mg. Niacin 2 6 ov oo 5 5% w mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . .. mg. Folaghti +» + 5 ww « 5 3 5 4 = mcg VitaminByp . . . . . . . . mcg . . RE. Vitamin A . . . . oo... w. Total tocopherol. . . . . . mg. lana --- --- -—— Alpha-tocopherol . . . . . . mg. 2+ 1 5.4 0.3 12.0 LIPIDS: Fatty acids: Saturated, total . . . . . . g 49.8 102.1 6.4 226.0 40... . . .... 8 60: v 5% 5 5% 4 % & £ 80. : v v3 573 5 £ WO. « a vs 5 «53 £ 120. . . o.oo. 8 0.9 0.5 5 1.9 0.1 4.1 140. ........ 8 3.7 0.4 14 71.5 0.5 16.6 160. ........ g 24.9 0.8 15 51.1 3.2 113.1 180. . ....... 8 18.9 0.9 15 38.8 2.4 85.8 Monounsaturated, total . 8 41.8 85.6 5.3 189.5 16:1. ........ 8 4.2 0.6 15 8.6 0.5 19.1 Wl. vw www g 36.0 143 15 73.8 4.6 163.3 20:00... LL LLL g Od 0.1 4 0.5 0.0 1.2 2220. oe ee g Polyunsaturated, total . 8g 4.0 8.2 0.5 18.2 182... 8g 3.1 0.5 15 6.3 0.4 14.0 18:3 o ¢ vo8 2 mov 4 g 0.6 0.2 9 1.3 0.1 2.9 184. . « wv «5 nos; £ 204. i owows owes g 205. LL... 2 228. . «sons mons 2 226: « 5 5 5 aus £ Cholesterol . . . . . . . . mg. 109 223 14 494 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . £ Threonine . . . . . . . . . i'd Isoleucine . + . » sw vi « g Leucine: , . . . . . . . & Lysing ; « 25 0585 5 ¢ g Methionine . . . . . . . . £ Cysting . «wv «mo « wom « 8 Phenylalanine . . . . . . . & Tyrosine « « wo & + wv & 2 Valine “ ; : « «v2 E BE Zz Arginine, ; « : + © 5 5 iw » 8 Histidine, . + «+ « « « = w £ Alanine . . + « + wv + w « £ Asparticacid . . . . . . . . : 4 Glutamicacid. . . . . . . . & Glycine . . . . . . . . .. £ Proline . 3 » v3 5 5 4 & = £ Serine. . » wv x ow o8 2 ow 8 ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04001 ANIVAL FAT Page 16 Butter . 3 : Amount in edible portion of Amount in edible portion of Amount in 100 grams, edible portion Common inessures of 10d 1 pound of food as purchased Nutrients and units " Standard Nuiivoor of Approximate measure and weight Refuse: 0 ean error samples 1 pat = § gq? 1 st =113.4 ¢ A B C D E F G PROXIMATE: Water . . . . . . . g . .. 15,87 0.06 522 0.79 18.00 71.99 kcal . . 717 36 813 3,251 Foodenergy « « = « =v» ~ kj... 3,000 150 3,402 13,607 Protein (NX 6.38). . . . . 2 is 0.85 0.07 16 0.04 0.96 3.86 Total lipid (fat) . . . . . . . £ isn 81.11 0.06 580 4,06 91.98 367.92 Carbohydrate, total . . . . . g «on 0.06 0.00 0.07 0.27 Fiber. . « v 5 w + « w « » gown 0 0 0 Ash... g£ . .. 2.11 0.05 35 0.10 2.39 9.57 MINERALS: Calelum,. o + a 5 4 5 5 5 mg. . . 24 3.9 6 1 27 107 Won! : wi + vs ta wd 4 mg. . . 0.16 0.02 4 0.01 0.18 0.73 Magnesium... . . . . mg... 2 0.2 6 0 2 10 Phosphorus . . . . . . . . mg. . . 23 2.5 6 1 26 103 Potassium . . . . . . . . . mg. . . 26 2.3 26 1 29 118 Sodium . . . . . . . . .. mg... 826 26.7 12 41 937 3,749 Zinc... mg... 0.05 0.01 5 0.00 0.06 0.23 VITAMINS: Ascorbicacid. . . . . . . . wg. 0 0 0 0 Thiamin, . + vo = + = = + mg. . . 0.005 0.001 3 0.000 0.006 0.023 Riboflavin . . . . . . . . mg. . . 0.034 0.004 9 0.002 0.039 0.154 Niacin. . . . . . . . .. mg. . . 0.042 2 0.002 0.048 0.191 Pantothenic acid. . . . . . . mg. . . deem —- a i VitaminBg . . . . . . .. mg. . . 0.003 1 0.000 0.003 0.014 Folatin = 3 » » 5 & 5 & Wi » meg . . 3 2 0 3 13 VitaminByo . . . . . . meg . . ei did -—— -— tra eriirs ale RE. . . 754 2,800 38 855 3,420 VitsminAr 3 & Bak £ BE 3 w... 3,058 2,800 153 3,468 13,871 Total tocopherol. . . . . . mg... 1.58 0.08 1.79 7.17 Alpha-tocopherol . . . . . . mg. . . 1.58 0.08 1.79 7.17 LIPIDS: Fatty acids: ® Saturated, total . . . . . . g 50.5 2.5 57.2 229.0 8:0 0 ¢« wow 8 2.6 0.04 52 0.1 3.0 11.9 610. v « wou omen 8 1.6 0.03 68 0.1 1.8 Zl BO. viv ém vs g 0.9 0.02 89 0.0 1.0 4,1 V0: «wi» 5 0 + # 8 2.0 0.04 89 0.1 2.3 9.2 12004 2 5 = 6 5 vw + = 8 2.3 0.05 89 0.1 2.6 10.3 180, + » wv 5 w vu g 8.2 0.1 88 0.4 9.3 37.0 16:0... Lo... g 21.3 0.3 88 1.1 24.2 96.8 13:10. +. vw vn vn 8 9.8 0.1 88 0.5 11.2 44.6 Monounsaturated, total. . . g 23.4 1.2 26.6 106.3 Wile + a 58 #5 5 @ g 1.8 0.1 71 0.1 2.1 8.2 180s 56 8 wi 5% ® g 20.4 0.3 78 1.0 23.1 92.6 00 2 ns wow ow ow z 2B)i i www www 8 Polyunsaturated, total . . . g 3.0 0.2 3.4 13.7 1+ SN, g 1.8 0.1 74 0.1 2.1 8.3 1B 4 wove mor eo 8 1.2 0.1 65 0.1 1.3 5.4 184; 2 + + 3 5 7 % = £ 2004. . wovoaie yaw g 20:8. 5 v5 8% wow £ 22:5. 4 ow ss om vow £ 226. . «o.oo ow owe Z vow Cholesterol. . . . . . . . mg. . . 219 6 7 11 248 993 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . 8 0.012 0.001 0.014 0.054 Threoni®u ov + ww « wv gems 0.038 0.002 0.044 0.174 Isoleucine . . . . . . . .. 8 0.051 0.003 0.058 0.233 Leucine , , « « + ww + ow» 8 0.083 0.004 0.094 0.378 Lysine . . . ....... g 0.067 0.003 0.076 0.306 Methionine . . . . . . . . & wows 0.021 0.001 0.024 0.097 Cystine 5 wiv s wiv ow & » g& 0.008 0.000 0.009 0.036 Phenylalanine . . . . . . . HE 0.041 0.002 0.047 0.186 Tyrosine . . . . . . . . & « 0.041 0.002 0.047 0.186 Valine twee mem & ® fk 0.057 0.003 0.065 0.258 Arginine... . . . ... g 44: 0,031 0.002 0.035 0.140 Histidine. . . . . . . . .. & 0.023 0.001 0.026 0.105 Alanine . . . . . & 0.029 0.001 0.033 0.133 Asparticacid . . . . . . . . 8 vw 0.064 0.003 0.073 0.292 Glutamicacid. . . . . . . . & » «ou 0.178 0.009 0.202 0.807 Glycine . . . . . .. ... 8&8 0.018 0.001 0.020 0.082 Proline EE & 4 0.082 0.004 0.093 0.373 Serine . . . ....... 8 + 0.046 0.002 0.052 0.210 ! Nutritive values apply to salted butter. Unsalted butter contains 11 mg of sodium per 100 g. 2 Weight applies to pat, which is 1 inch square, 1/3 inch high, and with a count of 90 per pound. 3 Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. * Values for vitamin A represent year-round average. 5 Values based on data for fat extracted from whole milk. AH-8-4 (1978) NDB No. 04136 ANIMAL FAT Butter oil, anhydrous Page 17 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 Standard Number of Approximate measure and weight Refuse: 0 Mean error samples 1c=205g 1 tbsp = 12.8 g A B Cc D E F G PROXIMATE: Water. . . . . . .. ... g. .. 0.24 1 0.49 0.03 1.09 keal . 876 1,795 112 3,972 Food energy - - + - - - - - {oy . 3,664 2,512 469 16,622 Protein (NX 6.38) . . . . . Lo 0.28 1 0.57 0.04 1.27 es... for 99.48 1 203.93 12.73 451.24 Carbohydrate, total . . , . . gw w 0 0 0 0 Fiber . . . . . . ..... JER 0 0 0 0 Ash LLL g 0 1 0 0 0 MINERALS: Calcium . « «i vv oo. mg. . ron. . wy mon mor mg. . . Magnesium | | mg. . . Phosphorus . . . . . . . . mg. . . Potassium . . . . . . . . . mg. . . Sodium . . . . . . . ... mg. . . Zinc... LLL mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . Thiamin. 5 oo 5 oo % & + mg. . . Riboflavin . . . . . . . . . mg. Niacin. . . . . . . . mg. Pantothenic acid. . . . . . . mg. . VitaminBg . . . . . . .. mg. . . Folacin . . . . . , . . .. mcg . VitaminByp . . . . . . . . mc, ahi 12 eg 925 1,896 118 4,196 Viamin Ace {10 3,750 7,688 480 17,010 Total tocopherol . . . . . . mg. . . 2.83 5.80 0.36 12.84 Alpha-tocopherol . . . . . . mg... lee -— -—— -—— LIPIDS: Fatty acids: Saturated, total. . . . . . g 61.2 128.9 7:2 2842 LE EE £ . . . . Bl. «vv + sm 3 3 g 1.9 3.9 0.2 8.7 80. . ....... g 1.1 v3 0.1 5.0 10:0... ...... g 2.5 5.1 0.3 11.3 1200 ¢ 2 % + + = « » g 2.8 5.1 0.4 12.7 MO os mvs mous g 10.0 20.5 1.3 45.4 18:8. + 2 wv 5 wm 4s g 26.2 53.6 3.4 118,7 1800 vw 5 wows % 4 3 8 12.1 24.7 1.5 54.7 Monounsaturated, total g 28,7 58, : 3.7 130, 3 16T. wo to ovo sn g 2.2 4, 0.3 10. WI. vv nomenon 8 25,0 51.3 3.2 113.5 00; «259 58 5 & 8 220; 5 +5 wv aw ow £ Polyunsaturated, total . . . g 3.7 7.6 0.5 16.8 18:2... LL... £2 2.3 4.6 0.3 10,2 183. 0. LLL g 1.5 3.0 0.2 6.6 18:4... 0... g 2008 5 4 vos onon or owe £ 20:5: 5 5 5 56 5 ee g 22:8. worn ow @ Bw £ 226... ... ET Cholesterol. . . . . . . . mg. . . 256 3 19 524 33 1,160 Phytosterols . . . . . . . . mE + AMINO ACIDS: Tryptophan . . . . . . . . g . . Pr. -——— ——— -——— Threonine « : « : 2 « + 5 & g isn -——- -—— -——- re Isoleucine . . . . . . . . . | J == -——— -—— -—— Leucine: o + w 4 x w = » w g -—— -— -—— - Lysing ....s wo 5 o » « = 8 - . - -— -—— -—— Methionine . . . . . . . . 8 «2 on -— -——— -—— -—— Cystine . . . . . . .... & -—— -——— -—— -—— Phenylalanine . . . . . . . g ... -—— a -—— -— Tyrosine « : = + 5 4 4 5 » 8 . .. -—— a-- ie i Valine «+ ov «4 vu g& . -—— -—— -—— -— Arginine. . . . . . . . g -——— -—— -——— -—— Histidine. . . . . . . . . . g . .. -——— -—— -—— i Alanine . . . . . . . . .. g& -—— -—— -—— -—— Asparticacid . . . . . . . . 8 ww -——— -— -— — Glutamicacid. . . . . . . . g - .. cma -—— -—— -—— Glycine . « . ; w +5 w « » g& «+a -—— ww -—— — Proline: . . «os wos g& -—— -——— -—— -—— Serine . . . . . . . ... Eg oe. er. -— -— -—— ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04137 ANIMAL FAT Page 18 Chicken : Amount in edible portion of Amount in edible portion of Amount in 100 grams, edible portion COMMON fhessures of food 1 pound of food as purchased Nutrients and units — Number of Approximate measure and weight Refuse: Mean error samples 1 c¢c=205g 1 tbsp = 12.8 g A B Cc D E F G PROXIMATE: Water. . . . . . . . . . g 0.2 0.0 3 0.4 0.0 0.8 kcal 900.4 1,845.8 115.2 4,084.1 Foodenergy » ~~ + = + + * kJ. 3,767.2 7,722.7 482.2 17,087.9 Protein , . uw ou wow «woo g +» ow 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . 8g 99.8 0.0 3 204.6 12.8 452.8 Carbohydrate, total. . . . . g . . 0.0 .0 0.0 0.0 Fiber. . . . . . ..... g +. 0.0 0.0 0.0 0.0 Ash... ........ g& 0.0 0.0 0.0 0.0 MINERALS: Cll: + 5 # vs © 5 5 © mg. . . WOW 5 wo 2 ws ow 5 8 = mg. «a Magnesium . . . . . . . . mg. Phosphorus . . . . . . . . mg. Potassium . . . . . . . .. mg. . Sodium . . . . . . . ... mg. . . ZINE 5.5 5 6 4 5s Wm 6 & Wd mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . . Thiamin. + «ow « wow « =» mg. . . Riboflavin . . . . . . . . . mg. . . Niacin. . . . . . . . .. mg. . . Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . . . mg. . . Folaein + . ow ou sw 5s 3 ws mcg . VitaminByp . . . . . LL. meg pi meh RE. . Vitamin A. . «oo . w. Total tocopherol . . . . . . mg. . . 2.7 5.6 0.3 12.4 Alpha-tocopherol . . . . . . mg... 1. — pln? [rar LIPIDS: Fatty acids: Saturated, total. . . . . . g 29.8 61.2 3.8 135.4 BO. or woe or own 8g G0 + 5 3. F 3 nm BE 8g 80 v5 5 20 8 » 3 g 1000. ¢ + 5 « s = 5 » g 120... LLL 8 0.1 0.02 14 0.1 0.0 0.3 Wl. vv nnn vs 8 0.9 0.05 62 1.8 0.1 4.0 160... ...... 8 21.6 0.4 70 44.2 2.8 97.9 (£7 g 6.0 0.2 70 12.3 0.8 27.3 Monounsaturated, total . £ 44.7 91.5 Biel 202.6 61. .LLL 8 5.7 0.2 70 11.7 0.7 25.8 ‘ILL LLL 8 37.3 0.5 70 76.4 4.8 169.1 20:0... LLL. 8 1.1 0.3 12 2.2 0.1 4.9 BI: v5 on 6 wen aw g Polyunsaturated, total g 20.9 42.9 2] 94.9 182... g 19.5 0.6 70 40.1 2.5 88.6 183... g 1.0 0.1 56 2.1 0.1 4.7 18:4. . oo vs 5 4 5 z . 204... LLL g 0.1 0.04 5 0.1 0.0 0.3 20:5... oo... g . 2225. . 0 heen g . 6.» nox noe E zg Cholesterol . . . . . . . . mg. 85 174 11 386 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . 8 + wn Threonine . . . . . . . . . Lim Isoleucine . . . . . . «+ £ Leucine: . . . . . . . . .. g Lysine , . . ss % v3 ® & g Methionine . . . . . . . . £ Cystine , « w ov x w + » w » 8g Phenylalanine . . . . . . . 8 Tyrosine . . . . . . . . . g Valine “. os os o ¢ 5 % 5 ¥ 8g Arginine, . i + wow 5 wo os g& Histidine, . « + « « » » « » g& ARAINE « ov + wv 3 wm ov g Asparticacid . . . . . . . . g Glutamicacid. . . . . . . . & Glycine . . . . . . . . .. g Proline . o . + & «5 = # » 8 Serine . . oxo ova wou & ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04542 ANIMAL FAT Page 19 Duck ¥ . i Amount in edible portion of Amount in edible portion of > i 3 Amount in 100 gramg, adible:portion common measures of food 1 pound of food as purchased Nutrients and units - Standard Numer of Approximate measure and weight Refuse: 0 Mean error samples 1 c=205g 1 tbsp =12.8¢g A B Cc D E F G PROXIMATE: Wattl u = wv 2% 44 5 5 § ® et» 0.2 0.0 3 0.4 0.0 0.8 keal . 900.4 1,845.8 115.2 4,084.1 Rosdanergy «2 #2 2 i 4 kL. 3,767.2 7,722.7 482.2 17,087.9 Protein . . . . . . .... ry 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . gw. 99.8 0.0 3 204.6 12.8 452.8 Carbohydrate, total . . . . . g . .. 0.0 0.0 0.0 0.0 FIBBF . os mw + 5 © + « in » g . .. 0.0 0.0 0.0 0.0 YE LEE EEE TE g . .. 0.0 0.0 0.0 0.0 MINERALS: Calclum . « wv vw ov 5 ws LT Iron . . . . ....... mg. . . Magnesium mg. Phosphorus mg. Potassium mg. Sodium « + io» now so mg... 2I0C vw vv wiv x mow ww mg. . VITAMINS: Ascorbicacid. . . . . . . . mg Thiamin. . . . . . . . .. mg Riboflavin . . . . . . . . . mg Niacin. . . . . ... .. mg Pantothenic acid. . . . . . . mg VieminBg . « « «w+ +» mg. . . Folagini vc + & 5 os 5 wo 3 meg . . VitaminByp . . . . . . mcg y ¥ RE. VitaminA . . . . . LL. wv. Total tocopherol . . . . . . mg. . . la. -— -—— -—— Alpha-tocopherol . . , . , . mg... -—— —— -—— — LIPIDS: Fatty acids: Saturated, total . . . . . . g +s 33.2 68.1 4.3 150.7 4:0... ...... IEE 6:0: i i visor £ 8:0 + oo + mow 3 & g 1000 ¢ ov v 33 1 3 £ 1200... « « wv 5 4 ow 5 6 g 14:0. ........ 8 0.7 0.01 93 1.3 0.1 3.0 16:0. . . ...... 8 24.7 0.2 98 50.6 3.2 111.9 180. ........ 8 7.8 0.1 98 15.9 1.0 35.3 Monounsaturated, total. . . g 49.3 101.0 6.3 223.4 161. ........ g 4.0 0.1 98 8.1 0.5 17.9 181... 8 44.2 0.3 98 90.5 5.7 200.4 20:0. LLL 8 1.1 0.04 91 2.2 0.1 4.9 20... LLL. £ Polyunsaturated, total . . . g 12.9 26.5 1.7 58.7 182... g 12.0 0.2 98 24.6 1.5 54.4 Blew somes ns 8 1.0 0.03 93 2.0 0.1 4.4 18:4. o . 5 5 5 5 w 8 204. vv sown ow oy £ 8, ova. £ U8, vovhomonn oa g 2%6. iv vv moa. g + 0» Cholesterol . . . . . . . . mg. . . 100 205 13 454 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tryptophan . . . . . . . . gs ow» Threonine . . . . . . . . . 8 Isoleucine . . . . . . . . . £ Leucine. . . . . . .... 8 Lysing . wiv 5 was 8 8 Methionine . . . . . . .. 8 Cystine . ¢ vows wos wa g Phenylalanine . . . . . . . 8 Tyrosine . . . . . . . .. £ Valine =u ; 5 iw + 9 % 5 4 g Arginine. . . . . . . . .. 8 Histidine, . « « ¢ + « « + & 8 Alanine , « « i 3 ow v5 ow & Asparticacid . . . . . . . . 8 Glutamicacid. . . . . . . . £ Glycine . . . . . . . . .. £ Proline . . . . . . . ... g Serine . i vos sow vio g ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04574 ANIMAL FAT Page 20 Goose 3 i : Amount in edible portion of Amount in edible portion of Amount in 100 grams, edible portion Commo maasures of fool 1 pound of food as purchased Nutrients and units Approximate measure and weight Refuse: 0 Standard Number of Mean error samples 1 c= 205g 1 tbsp = A B C D E F G PROXIMATE: Water. . . . . . . . . .. g 0.2 0.0 3 0.4 0.0 0.8 Food saly «= + = + =o 3 kcal 900.4 1,845.8 115.2 4,084.1 kJ 3,767.2 7.722.,1 482.2 17,087.9 Protein . . . ows 5 5 su g 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . z 99.8 0.0 3 204.6 12.8 452.8 Carbohydrate, total. . . . . g 0.0 0.0 0.0 .0 Fiber . . . . . . . .... 8 0.0 0.0 0.0 0.0 7. A EE EE g 0.0 0.0 0.0 0.0 MINERALS: Calc: « + a w v a w » & mg. Won , 5 vw ov = ¢ wm vn mg. Magnesium , . . . . . . . mg. Phosphorus . . . . . . . . mg. Potassium . . . . . . . . . mg. Sodium . . . . . . . ... mg. ZINE : 5 LH ov BW EA mg. VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . « « + « = « » = mg. Riboflavin . . . . . . . . . mg. Nien «x 6 2 0 8 & ow 3 mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. Folaeini vw: s ws av 5 wm » mcg VitaminBy3 . . . « « . . mcg a 3 RE. Vitamin A . . . . . . . .. ww. Total tocopherol . . . . . . mg. A ar _——— re Alpha-tocopherol . . . . . . mg. i _—— ——— i LIPIDS: Fatty acids: Saturated, total . . . . . . 2 27.7 56.8 3.5 125.8 B30, ov + mn or om BE £ G0. «55 2% 3 % ¥ £ B05 + + 5 25m 4» £ 10:05. & « wv « » @ « « g 120... LL 8 0.0 0.0 6 0.1 0.0 0.1 M0. LL g 0.5 0.1 21 1.1 0.1 2.4 0. «conv wm sa 8 20.7 0.5 21 42.5 2c 93.9 1B. «sw v0 450 & 6.1 0.2 21 12.5 0.8 27.6 Monounsaturated, total . o 4 56.7 116.3 7.3 257.3 161. g 2.8 0.3 21 5.8 0.4 12.8 BL g 53.5 0.9 21 109.7 6.9 242.8 a 8 0.1 0.05 2 0.3 0.0 0.6 7+ [fA £ Polyunsaturated, total . 8 11.0 22.5 1.4 49.8 122. .wssutan 8 9.8 0.5 21 20.0 1.2 44.3 BB, smramann 8 0.5 0.3 6 1.1 0.1 2.4 184; 3 vw v5 « » ww g 2004. . ov owo6 ono £ og. Tem : 0.0 1 0.0 0.0 0.0 p24. g 226, . « «orb EE 8 Cholesterol . . . . . . . . mg. 100 205 13 454 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . Bg Threonine . . . . . . . . . g Isoleucine . . . . . . . . . £ Leucine: . , . . . . . . . . £ Lysine . . . « o 538 @ 8 & g Methionine . . . . . . . . £ Cystine , w + « = + ww + » £ Phenylalanine . . . . . . . 8 Tyrosine . . . . . . . . . 8 Valine... . & + 3 3 + & 8 Arginine. . « 4 + 5% 5 5 & Histidine. ; . « « 5 & « » » & Alpine .. . i wo vom ov wow & Asparticacid . .. . «wv 2 «ow 8 Glutamic acid. . . . . . . . z Glycine . . . . . . . . .. £ Proline .. , : « « 3 ¢ 3 # + & Serine «ow os wb ow os & ! pashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04576 ANIMAL FAT Page 21 Lard (pork) 5 . . Amount in edible portion of Amount in edible portion of 5 . Amountin 100 grams, edie portion common measures of food 1 pound of food as purchased Nutrients and units Standard Number of Approximate measure and weight Refuse: 0 Mean error samples 1c=205¢g 1 tbsp = 12.8 ¢g A B € D € F G PROXIMATE: Water. . . . . ...... TEE 0.0 0.0 0.0 0.0 keal . | 902.0 1,849.1 115.5 4,091.5 Foodshugy « = « «= + « » 0 5.77800 7,736.6 483.1 17,118.7 Protein . . . . ..,.,... 8 + «ow 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . g «un 100.0 205.0 12.8 453.6 Carbohydrate, total . . . . . 2 2s 0.0 0.0 0.0 0.0 Fiber . . . . . . . .... RE Joi 0.0 0.0 0.0 Ash... gu 0.0 0.0 0.0 0.0 MINERALS: Calcium . . . . . . mg. . . 0.07 1 U.13 0.01 0.29 WOR» 5 ao 4 5 5 50 mg. . . Magnesium | mg. . 0.02 1 0.03 0.00 0.08 Phosphorus. . . . . . . . mg. . . Potassium . . . . . , . . . mg. . . 0.02 0.00 3 0.04 0.00 0.08 Sodium . . . . . ..... mg... 0.01 0.00 3 0.03 0.00 0.06 Zine... LLL mg... 0.11 1 0.23 0.01 0.50 VITAMINS: Ascorbicacid. . . . . . . . mg. . . Thiamin. . . . . . .. .. WE. + Riboflavin . . . . . . . . . mg Nigel «wo 4 % 6% 0 2 & mg Pantothenic acid. . . . . . . mg. . . VitaminBg . . . » . + 4» » mg. . . Folacin . . . . . . . . .. meg . VitaminByp . . . . . . . . meg i ¥ RE. VitaminA . . . . . LL. w. Total tocopherol , . . . . . mg... 1.3 2.7 0.2 6.1 Alpha-tocopherol , . . . . . mg... 1.2 2.5 0.2 5.4 LIPIDS: Fatty acids: Saturated, total . . . . . . g + vw 39.2 80.4 5.0 178.0 B00 5 5 6 2» 4 in =» g . .. [5 1 I A 8g 8:00 + 5 ww v5 5 5 5 £ 100. « « 5 2 4 9 8 0.1 0.01 18 0.1 0.0 0.2 1220. . ....... 8 0.2 0.1 22 0.4 0.0 0.8 4:0. . «vv wos & 1.3 0.1 33 2.6 0.2 5.8 160. . . . ..... 8 23.8 0.3 38 48.7 3.0 107.8 180: v « wv 2 ovo» 8 13.5 0.4 38 27.6 1.7 61.1 Monounsaturated, total g 45.1 92.5 5.8 204.7 16:0. wu iw vv ws 8 2.7 0.3 36 5.6 0.3 12.3 18:1. vo vow vw 8 41.2 0.5 38 84.5 5.3 187.1 2:0... LLL LL 8 1.0 0.2 7 2.1 0.1 4.6 21. vv hes £ Polyunsaturated, total . . . g 11.2 23.0 1.4 51.0 18:2, . ....... g 10.2 0.2 8 20.9 1.3 46.1 183... g 1.0 0.1 29 2.1 0.1 4.7 184. 5 ws v5 % 5 3 a g 2004. . isons oa ow 8 20:5... LLL. £ 225. . 0 hon 8 2265 « whe own g& . .. Cholesterol. . . . . . . . mg. . . 95 195 12 431 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tryptophan . . . . . . . . 2 +5 5 Threonine . . . . . . . . . 8 Isoleucine . . . . . . . . . £ Leucine. , . . . . . . .. & Lysine . . . . . . . . .. £ Methionine . . . . . . . . g Cystine ; « . 2 wv sw # » £ Phenylalanine . . . . . . . £ Tyrosine . . . . . . . .. £ . Valine . . . . . . .. .. £ Arginine. . . . . . . . g Histidine. . . . . . . . . | £ Alanine . . . . . .. LL. 8 Asparticacid . . . , . . . . 8 Glutamicacid. . . . . . . . £ Glycine . . . . . . . . .. £ Proline . . . . . . . . .. £ Serine . . . ....... 8 AH-8-4 (1978) NDB No. 04002 ANIMAL FAT Mutton tallow 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 Stondard Number of Approximate measure and weight Refuse: 0 Mean error samples 1 c=2059g 1 tbsp =12.89 A B Cc D E F G PROXIMATE: Water uv: o « + « w » ww x ow £ 0.0 0.0 0.0 0.0 kcal 902.0 1,849.1 115.5 4,091.5 Foodenergy «= + + «= + + = * kJ 3,774.0 7,736.6 483.1 17,118.7 Protein . . . . . . . . .. g 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . g 100.0 205.0 12.8 453.6 Carbohydrate, total. . . . . £ 0.0 0.0 0.0 0.0 Fiber . . . . . . . . . .. g 0.0 0.0 0.0 0.0 Ash o.oo g 0.0 0.0 0.0 0.0 MINERALS: Caldlim , ; iv. c # = 2 3 = + mg. on = «vw fw 5 8 ows mg. Magnesium . . . . . . . . mg. Phosphorus . . . . . . . . mg. Potassium « « + 5» « v now mg. Sodium. + = ww vw ow o8 ox ow ow ow mg. Zinc... ..... mg. VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin, « & « = « = % » » mg. Riboflavin .. . « vw « + = « & mg. Nigeln «2 4 wv «mown ow mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . mg. Folagy « . 3 5 #3 wi 4 5 @ meg VitaminBy2 . . . . . mcg VitaminA « « . oo. BE: 1U . Total tocopherol. . . . . . mg. Yi vn RE i 0 Alpha-tocopherol . . . . . . mg. -—— — i min LIPIDS: Fatty acids: Saturated, total . . . . . . 8 47.3 96.9 6.1 214.4 BO: von wun own £ B10. + + ov @ 5 0 ow £ 80. o «5 vx EH £ 1010: w 5 2 + 8 5 5 % g 120 vw « 5 2 3 wm =» =» £ 140... ...... & 3.8 0.2 64 7.8 0.5 17.3 160. ........ g 21.8 0.3 64 44.2 2.8 97.3 180. . . . . . ... 8g 19.5 0.8 64 39.9 2.5 88.3 Monounsaturated, total . 8 40.6 83.2 5.2 184.0 161. ........ g 2.3 0.2 31 4.7 0.3 10.5 181... g 37.6 0.5 64 77.1 4.8 170.6 2001 5 vs 3 ow 0 own £ 220 vs waa mow ox ow £ Polyunsaturated, total . 8 7.8 15.9 1.0 35.2 12. . vam £ 5.5 0.3 64 11.2 0.7 24.9 VEE. vo vonom bok g 2.3 0.1 64 4.7 0.3 10.4 18:4, . «+ 5 5% FW £ 204; 5 4 v5 usw g R08, « iw ow oc os ow os g 225. «vow wow ow ows g 226. o cv www ow g Cholesterol. . . . . . . . mg. 102 209 13 463 Phytosterols . . . . . . . . mg . AMINO ACIDS: Tryptophan . « « + + wo + « £ Threonine . . . « « + + « 4 £ Isoleucine . . . . . . . . . £ Leucine , « « « wv «ow oo ou 8 Lysing . ww + ow ow = ox ou £ Methionine . . . . . . . . g Cystine . . . . . . . . .. £ Phenylalanine . . . . . . . 8g Tyrosine . . . « . + « . £ Valiie "wc « « ow won oa woe £ Arginine. . . . . . . . . . £ Histidine. . . . . . . . . . & Alanine . . . . . . . & Asparticacid . . « « « + = 8 Glutamic acid. . . . . . . . £ Glycine . « + v « ww x wm + 2 Proline . = = « « = + won a & Serine: . . vw 4 wns mon ¥ g 1 Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04520 ANIMAL FAT Turkey 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 Stonderd Number of Approximate measure and weight Refuse: 0 Mean error samples 1 ¢c=205g 1 tbsp = 12.8 ¢g A B Cc D E F G PROXIMATE: Water . © . . ....... g . 0.2 0.0 3 0.4 0.0 0.8 Fon REY = on vm © kcal 900.4 1,845.8 115.2 4,084.1 oo energy kJ 3,767.2 7.722.7 482.2 17,087.9 Protein ; ws s ws 5 © 3 & g 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . g 99.8 0.0 3 204.6 12.8 452.8 Carbohydrate, total . . . . . g 0.0 0.0 0.0 0.0 Fiber. . . . 0 «v0. g + 0.0 0.0 0.0 0.0 REE EEE TY g 0.0 0.0 0.0 0.0 MINERALS: Caelumi = « w + vw «3 w + mg. POR wv 5 wv vo wow ws mg. Magnesium | mg. Phosphorus. . . . . . . . mg. Potassium . . . . . . . . . mg. Sodium . . . . . . . ... mg. ZC 2 oz 30 55 0 8 5 on mg. VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . « « « 2 5 & & mg. Riboflavin . . . . . . . , . mg. Niacin. . . . . . . . .. mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. Folacin . . . . . . . . .. meg VitaminByp . . . . . . . mcg y 7 RE. VitaminA . . . . . LL. wv. Total tocopherol . . . . . . mg. ban te ==" °c Alpha-tocopherol . . . . . . mg. -—— mi === -c" LIPIDS: Fatty acids: Saturated, total . . . . . . g 29.4 60.4 3.8 133.6 0. wv v5 ow ov some g 00. vw «vows owes £ 80. . ....... g 10:0. © «vv vm» g 1220... LLL g 0.0 0.0 3 0.1 0.0 0.1 M0. LL 8 0.9 0.1 32 1.8 0.1 4.0 160... 8 20.6 0.5 32 42.3 2.6 93.5 180. LLL g 6.2 0.3 32 12.6 0.8 27.9 Monounsaturated, total . £ 42.9 87.9 5.5 194.4 61. LLL g 6.0 0.3 32 12.2 0.8 27.1 wo 8 35.9 0.8 32 73.5 4.6 162.7 2000; 2 wos pom son £ 22:0. 2 ws vm 5 8 £ Polyunsaturated, total £ 23.1 47.4 3.0 104.9 182... 8 21.2 0. 32 43.4 2.7 96.0 183... 1 1.4 0.1 32 2.8 0.2 6.2 1B. 2 5 66 mv» g 20:4... LL. g 0.3 0.03 11 0.5 0.0 a2 20:8. . wo 8s wow ww £ 225.0 + wow wow ow aon £ 226... ...... Z Cholesterol. . . . . . . . mg. 102 209 13 463 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g Threonine . . . . . . . . . zg Isoleucine . . . . . . . . . £ Leucine: . . . . . . . . .. 8 Lysine . . . . . . . . .. £ Methionine . . . . . . . . £ Cystine ; « + 4 « + 5 w + & 8g Phenylalanine . . . . . . . £ Tyrosine « - « = « « = + £ Valine . . . . . . . . .. 2 Arginine. . . . . . . . . . £ Histidine. . . . . . . . . . & Alanine. . . w i 5 5 5 5 8 5 8 Asparticacid . . . . . . . . 8g Glutamicacid. . . . . . . . g Glycine . . . . . . . . .. g Proline . . . . . . . . .. £ Serine . . . . . .. . .. 2 ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04575 24 VEGETABLE OIL Page Almond (Prunus dulcis) . i 3 Amount in edible portion of Amount in edible portion of Amount in 100 grams, edible portion common ieasurer ot tod 1 pound of food as purchased Nutrients and units Standard Nuzier of Approximate measure and weight Refuse: 0 Mean error samples 1c=218¢g 1 tbsp = 13.6 g A B Cc D E F G PROXIMATE: Water . . . . . . . . ... gz... 0.0 0.0 0.0 0.0 kcal . . 884.0 1,927.1 120.2 4,009.8 Ponidieriergy & ox mw = {%. 0 3,698.7 8,063.1 503.0 16,777.1 Protein . . . . . . . ... 8 iio. 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . g ... 100.0 218.0 13.6 453.6 Carbohydrate, total . . . . . Yon 0.0 0.0 0.0 0.0 Fiber. . . . . . ..... g . . 0.0 0.0 0.0 0.0 BY wx mms nh ww g +. 0.0 0.0 0.0 0.0 MINERALS: Calcium. . . . . . . . .. mg. . . om + + + a v4 Ws 3 @ 3 mg. . . Magnesium , , . . . . . . mg. » Phosphorus . . . . . . . . mg. ov Potassium . . . . . . . . . mg. . . Sodium. wow vow wow ow w Wg « Zinc . o.oo... mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . . Thiamin. , w « « « ww 3 mg. . . Riboflavin . . . . . . . . . mg. + NCI wes wo 6% wa vw mg. . . Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . . . mg. . . Folagin s « + 5 = + os wv & meg . VitaminByp . . . . LL. meg . . vitamin A... o.oo. Ra « Total tocopherol. . . . . . mg... 40.1 87.4 5.5 181.9 Alpha-tocopherol . . . . . . mg... 39.2 85,5 5.3 177.8 LIPIDS: Fatty acids: Saturated, total . . . . . . g . .. 8.2 18.0 1.1 37.4 40. . ov x ow kw ow gL «now 6:0. . vw vu 06x £ BO. + vr 4 ov oa om g 1000; 5s 5 5 2.4 + 3 @ £ 120: oo » ww 3 ou g 140... ...... g 0.0 0.01 23 0.0 0.0 0.0 16:0... . LL. 8 6.5 0.1 91 14.2 0.9 29.6 180. . . . ..... 8 1.7 0.1 90 3.7 0.2 7.8 Monounsaturated, total. . . g . . . 69.9 152.4 9.5 317.1 161. ........ g 0.6 0.03 89 1.2 0.1 2.5 181. 8 69.4 0.4 91 151.2 9.4 314.6 2001, wiv 5 sn £ 7 1 AR ER g 5» ws Polyunsaturated, total . . . g . . . 17.4 38.0 2.4 29.1 BR. «nv wn g 17.4 0.4 91 38.0 2.4 79 IB ov wom 4 om a 8 ow» 184... ...... £ 2004. . i ac 5 oa Es £ 2008: cs wos 3 mou £ 285. 5 vw vs wows g 226. + « won ow vow & wea Cholesterol . . . . . . . . mg. . . Phytosterols . . . . . . . . mg. . . Yee iv -—— -——— AMINO ACIDS: Tryptophan . . . . . . . . 8 wv Threonine « . . « + 4 « « g vow Isoleucine .. « « + « « + « o £ Leucine, « 3 » « 4 w « + = & Lysine’ .. v « o « % = « x = & Methionine . . . . . . . . g Cystine . . . . . . . . .. £ Phenylalanine . . . . . . . 2 Tyrosine + ou w 5 & & 5 ws 2 Valine “+ « wo «x x ow ow wo» 8 Arginine. . . . iow ov oa ow. g Histidine: . » « « x vo = « & Alanine . . . . . . . 8 Asparticacid . . . . . . . . g Glutamic acid. . . . . . . . & Glycine. . & « + = + a a « £ Proline ; . o « « « « w £ Serine: . ww i wow ov owmow 8 ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04529 VEGETABLE OIL Page 25 Apricot kernel (Prunus armeniaca) Amount in 100 grams, edible portion Amount in edible portion of Amount in edible portion of : 3 common measures of food 1 pound of food as purchased Nutrients and units . - Standard Number of Approximate measure and weight Refuse: 0 Mean error samples lc=218g 1 tbsp = 13.6 g A B C D E F G PROXIMATE: Water. . . . . . ... .. gw u.0 0.0 0.0 0.0 kcal . . 584.0 1,%27.1 120.2 4,009.8 Foodenergy - - = - - - - - kj... 3,698.7 8,063.1 503.0 16,777.1 Protein , ; woo yu ow oss ow g . 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . gas. 100.0 218.0 13.6 453.6 Carbohydrate, total . . . . . gw. 0.u u.o 0.0 u.0 Fiber . . . . . . | 4 0.v 0.0 0.0 0.0 V7 g 0.0 0.0 vu.u 0.0 MINERALS: Calehim, . = v5 w 2 5 w » mg. . . hon... . wv sw 5 4 ws mg. . Magnesium | mg. . . Phosphorus. . . . . . . | mg. . Potassium . . . . . . . . | mg. . Sodium . . . . . . . mg... ZINE 5 5 2 4 oon wow ww mg. . VITAMINS: Ascorbicacid. . . . . . . . mg. . Thiamif,. uo. w 4 5 © # 3 omg... Riboflavin . . . . . . . . . mg. . . Niacin... . . . . mg. . . Pantothenic acid. . . . . . . mg. . VitaminBg . . . . . . . . mg. : Folacin . . . . . . . . .. meg. . VitaminByp . . . . . . meg. . 3 RE. . . VitaminA . . . . . {i Co Total tocopherol . . . . . . mg. . 50.5 110.1 6.9 229.1 Alpha-tocopherol . . . . . . mg... 4.0 8.7 0.5 18.1 LIPIDS: Fatty acids: Saturated, total . . . . . . g . . . 6.3 13.7 0.9 28.6 AB: pw 5 5.5 5 5 £ 6:0. 5 + 25% 53 @ £ B10. & wv vnow oe wg 8 10:0... . ..... £ TO. 2 ov av = £ 140. ........ g 160: 2 oi 2 0 0 x g 5.4 u.1 54 12.6 0.8 26.2 180. . ....... g 0.5 0.1 53 1.1 0.1 2.3 Monounsaturated, total . . 0g 60.0 130.7 8.2 272.0 161. . co. 0. 8g 1.5 u.l 51 3.3 0.2 6.8 181. LLL £ B&.5 0.8 54 127.5 8.0 265.3 7.113 Se g 2206 5 norms g Polyunsaturated, total . g 29.3 03.9 4.0 133.0 182 a 5 wos 5m 2 2 £ 3 0.7 “54 63.9 4.0 133.0 18:3 vw «5 wv 5 ow ag g 18:4. . . . £ 2004, . ....e £ 1 £ B25: ow v5 6 + 5 oo» £ 226. « 2 3 5 ww 3 g ” Cholesterol .. . . +. « = mg... Phytosterols . . . . . sow on Mf wy — -—— wi; CE AMINO ACIDS: Tryptophan . . . . . . . . £ Threombe: » 5 = 4 ww % 5 g Isoleucine . . . . . . .. . £ Leucine, , , . . . .... g Lysing: « . « « «a wow 3 ow £ Methionine . . . . . . . . 8 Cystine . . . . . . . ... £ Phenylalanine . . . . . . . 8g Tyrosine . : « « % w # 3 & 8 Valine .: . + wv 4 wv 5 & & Arginine. . . «vw. wows os & Histidine, ... + 2 w + ow « £ Alanine . . . . . | & Asparticacid . . . . . . . . £ Glutamicacid. . . . . . . . & GIyeine + + « 2'm 5 5 & 5 « £ Proling . » . i wv anv £ Serine: . « . «wow wow ows g ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04530 VEGETABLE OIL Babassu (Orbignya barbosiana ) Page 26 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 N Standard Number of Approximate measure and weight Refuse: 0 ean r erro Somes 1c=218g 1 tbsp =13.6g A B Cc D E G PROXIMATE: Water. .. . + « vo 2 a + « g 0.0 0.0 0.0 0.0 kcal 884.0 1,927.1 120.2 4,009.8 Foodenergy + = + = = ~~ kJ. 3,698.7 8,063.1 503.0 16,777.1 Protein,» + z « ¢ » wm 3 » £ 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . g 100.0 218.0 13.6 453.6 Carbohydrate, total . . . . . g 0.0 0.0 0.0 0.0 Fiber ; w = « oo « 5» w « » w» g 0.0 0.0 0.0 0.0 Ash o.oo g 0.0 0.0 0.0 0.0 MINERALS: Calcium. . . . . . . . . mg. on... « 2 © #5 % 8 » ® ¥ mg. Magnesium . . . . . . mg. Phosphorus: « « » + 5 w + + mg. POTASSIUNY: = oy + wv + wo 5 mg. Sodium: « + + wi «x wv» mg. Zinc... 0.0 mg. VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. « 5 « + » ® + » mg. Riboflavin... « « + « % wv « » mg. MNIBEIL ce 5 5 0 5m ©» mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. Folagini « & sv w » 2 js % a » mcg VitaminByg « « + 2 «x + 4 meg 5 i RE. Vitamin A . . . «oo oo. ww. Total tocopherol . . . . . . mg. lena = ie ail Alpha-tocopherol . . . . . . mg. -— -—— mm i LIPIDS: Fatty acids: Saturated, total. . . . . . g 81.2 177.0 11.0 368.4 0 vn woe now w 8g G0. ov vonoroa od g 0.2 0.1 3 0.5 0.0 l.1 BO. os mos 8 wou g 6.0 0.3 6 13.0 0.8 27.0 YO iv smn 5m xo g 5.5 0.4 6 12.0 0.7 24.9 1 1 8 43.5 0.7 6 94.8 5.9 197.2 140... . g 15.0 0.4 6 32.7 2.0 68.0 160. . . . . .. .. 8 8.2 0.2 6 17.9 1.1 37.3 180. . . . . . . 8 2.8 0.2 6 6.2 0.4 12.9 Monounsaturated, total . g 11.4 24.9 1.6 51.9 160 2 sw demure g 0.0 0.0 2 0.0 0.0 0.0 18) is wan moar g 11.4 0.5 6 24.9 1.6 51.9 20:1 x nos oh ow ow ow 8 Ve wow wos oe row ou £ Polyunsaturated, total g 1.6 3.5 0.2 7.2 182. 0 vo vovom % 8 g 1.6 0.3 6 3.5 0.2 7.2 18:3. 4 vo 5 % 5 5 #4 £ 18:4: 5 5 wow 5 © £ 004. oo 5 wv ow ow £ 205. i vow wos ow £ 22:5. hv ee 8g 2226. . oo vox g Cholesterol. . . . . . . . mg. Phytosterols . . . . . . . . mg. --- i nin oT AMINO ACIDS: Tryptophan . . . . . . . . £ Threonine .. « « « « » = + « 8g Isoleucine . . . . . . . . . £ Leuciner. . . . + « oo 4 8 Lysine . . . . . . . . .. £ Methionine . . . . . . . . 8 Cystine x « « 5 « 5 ws 3 £ Phenylalanine . . . . . . . £ Tyrosine . « + + ov 0 uo» £ Valine . . . . . . . . Zz Arginine. . . . . . . . . £ Histidine. . . . . . . . . . £ Alanine . : i 5 5 8 = ¥ £ Asparticacid . . . . . . . . £ Glutamicacid. . . . . . . . £ Glycine ; « « + sw «5 ow ow £ Proline . . . « w +» « wo» & Serine . . . . . . . . . . g ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04534 VEGETABLE OIL Cocoa (cacao) butter (Theobroma cacao) Page 27 Amount in edible portion of 1 pound of food as purchased Amount in edible portion of Amount in 100 grams, edible portion comman measures of food Nutrients and units Standard Number of Approximate measure and weight Refuse: Maan onion amples 1c=218g 1 tbsp = 13.6 g A B Cc D E F G PROXIMATE: Waters oo 5 oo + 4 5 ov » g . .. 0.0 0.0 0.0 0.0 kcal 884.0 1,927.1 120.2 4,009.8 Food energy = - «= - - . . kJ. 3,698.7 8,063.1 503.0 6,777.1 Protein , . . . . . . ... g . 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . g 100.0 218.0 13.6 453.6 Carbohydrate, total . . . . . g 0.0 0.0 0.0 0.0 Fiber. . o vv vw vo ws g . 0.0 0.0 0.0 0.0 TE EEE EEE TY g 0.0 0.0 0.0 0.0 MINERALS: Qlcium . . . . ou a. mg. HON ov « «0s wie 5 wim 3 mg. Magnesium | mg. Phosphorus . . . . . . . . mg. Potassium . . . . . . . . . mg. Sodium . . . . . . . ... mg. ZINE vy 5 5 0 5 wm EE ow mg. VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . « « s wv 5 » + mg. Riboflavin . . . . . . . , . mg. Niacin. . . . . . mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . .. mg. Polagini «. , . « «2:5 4 + mcg Vitamin Bq Dv wow sow AEB mcg Vitamin A . . . . . . ... fe. Total tocopherol . . . . . . mg. 19.9 2.3 6 43.3 2.7 90.1 Alpha-tocopherol . . . . . . mg. 1.8 0.3 6 3.9 0.2 8.1 LIPIDS: Fatty acids: Saturated, total . . . . . . g 59.7 130.2 8.1 271.0 0. « + wv 53 wx 3 g . 6:0. . ....... g 80. . . vv somes g 10:0. . ....... g 1200 LLL g 0.0 0.003 49 0.0 0.0 0.0 40. LLL. 8 0.1 0.01 141 0.2 0.0 0.4 160, ........ 8 25.4 0.1 154 55.4 3.5 115.4 180... LLL 8 33.2 0.1 154 72.5 4.5 150.8 Monounsaturated, total £ 32.9 71.7 4.5 149.2 BI. enw 8 0.2 0.02 108 0.5 0.0 1.0 1,0... 8 32.6 0.1 154 71.0 4.4 147.8 200, ........ 8 0.0 0.01 21 0.1 0.0 0.1 2; 5 wv hd Ga g Polyunsaturated, total g 3.0 6.5 0.4 13.4 182... & 2.8 0.05 154 6.2 0.4 12.9 183. 8 0.1 0.01 117 0.3 0.0 0.6 184. . 0 0... .. g 204... LL... Zz. 2005.0 3 5 0 5 wv sow g . 25. ; uv 555 g ib. : v3 5 3% 3 © Z Cholesterol . . . . . . .. mg. Phytosterols . . . . . . . . mg. hive i -———— i AMINO ACIDS: Tryptophan . . . . . . . . £ Threoning . « + « + 4% « + » 8g Isoleucine . . . . . . . .. g Leucine: . . . . . 4 « 8 Lysine . o : vo wu 3m 5s g Methionine . . . . . . . . 8 Cystine . . . . . . .... 8 Phenylalanine . . . . . . . £ Tyrosine . . . . . + +: & 8 Valine “. vw os ws 8 9 2 3 2 Arginine. . . . , uv . vv » £ Histidine, . . . . » « + & g Alanine . . « «iow. os ows & Asparticacid . . . . . . . . £ Glutamic acid. . . . . . . . £ Glycine . . . . . ..... & Proline « « « 3 5 5 3» = » g Serine . : ois owvw owe 8 ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04501 VEGETABLE OIL Coconut (Cocos nucifera) 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 Standard Number of Mean error samples l1c=218g 1 tbsp = 13.6 g A B Cc D E F G PROXIMATE: WALEF o © + ois 2 0 & 8 & » zg. 0.0 0.0 0.0 0.0 kcal 884.0 1,927.1 120.2 4,009.8 Food energy «= + + = + + °° kJ 3,698.7 8,063.1 503.0 16,777.1 Protein , . . . . . .... g 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . g 100.0 218.0 13.6 453.6 Carbohydrate, total . . . . . g 0.0 0.0 0.0 0.0 PibOr.. o « wn bw 6 5 ws Z: 0.0 0.0 0.0 0.0 Ash oe g 0.0 0.0 0.0 0.0 MINERALS: Calcium. «is + ov 5 w « + mg. on ov vee mg. 0.04 1 0.08 0.01 0.17 Magnesium, . . . . . . . mg. Phosphorus . . . . . . . . mg. 0.09 1 0.20 0.01 0.41 Potassium . . . . . . . . . mg. Sodium : « + « ok aw koa mg. ZING . + wv ous wi Eo mg. VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . . . . . . . . . mg. Riboflavin . . . . . . . . . mg. NRBCInN . «5 6 5 w 5 we mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. Folagin + . « v « ow v & mcg VitaminBy . . . . . . mcg Vitamin A - . . . « ol Total tocopherol . . . . . . mg. 3.6 7.8 0.5 16.3 Alpha-tocopherol . . . . . . mg. 0.4 0.9 0.1 1.8 LIPIDS: Fatty acids: Saturated, total . . . . . . g . 86.5 188.5 11.8 392.2 40% ons mE Ea gs 60, ow swe me Z 0.6 0.1 11 1.2 0.1 2.6 BO: wv ww x mw g . 7.5 0.4 19 16.4 1.0 34.0 100. . . «o.oo. g . 6.0 0.2 19 13.2 0.8 27.4 120... LL. g 44.6 0.6 19 97.3 6.1 202.4 14:0... g 16.8 0.3 19 36.6 2.3 76.1 160. . ooo nos zo 8.2 0.3 19 17.8 1.1 37.1 WO. os mes mse g 2.8 0.3 19 6.0 0.4 12.6 Monounsaturated, total. . . g . 5.8 12.7 0.8 26.4 1860. : sw 25% ¢ o g « 181. 0 g 5.8 0.3 19 12.7 0.8 26.4 200 vow ov mw ow 8 . 20. he oma g . Polyunsaturated, total . . . g . 1.8 3.9 0.2 8.2 182. sis wus ® g 1.8 0.1 19 3.9 0.2 8.2 18:3; s w ia wv ¥ g 184. « o 65 5 55 g 204, , ivan g 20:5. 4 wv soso won ow £ . 228. 4 vem ono g 2:8. . vs ores g Cholesterol . . . . . . . . mg. Phytosterols . . . . . . . . mg. 86 3 4 186 12 388 AMINO ACIDS: Tryptophan . . . . . . . . g Threonine . ov « « « « » » g Isoleucine . . . . . . . . . g Leucine . ... « «vv wo g Lysine . . . . . . . . .. & Methionine . . . . . . . . g Cystine 2. + o ss # 3 % » » 8 Phenylalanine . . . . . . . 8 Tyrosine . . . . . . . .. g Valine . . . . . . . . .. 8 Arginine. . . . . . . . . g Histidine. . . . . . . . . . & Alanine . . . . . . LL. g Asparticacid . . . . . . . . 8 Glutamic acid. . . . . . . . g Glycine . . « + « + « « +» g Proling . « wmv wom ow wee g Serine . . . ....... £ AH-8-4 (1978) NDB No. 04047 VEGETABLE OIL Page 29 Corn (Zea mays) 8 i i Amount in edible portion of Amount in edible portion of Amount in 100 grams, edible portion SOmmon measures of food 1 pound of food as purchased Nutrients and units > Standard Number of Approximate measure and weight Refuse:0 Mean error samples 1 c=218 g 1 tbsp = 13.6 g A B c D E F G PROXIMATE: Water, . . . . ...... gw 0.0 0.0 0.0 0.0 [kcal 884.0 1,927.1 120.2 4,009.8 Foogenargy « » + « » « = KI... 3,698.7 8,063.1 503.0 16,777.1 Protein , we » ww +» ww so 2 ows 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . 8 wns 100.0 218.0 13.6 453.6 Carbohydrate, total . . . . . BEE 0.0 0.0 0.0 0.0 Fiber. . . . . ...... gw 0.0 0.0 0.0 0.0 BM 56s dm» am ow oi AEE 0.0 0.0 0.0 0.0 MINERALS: Calcium'= . . 5 + 4 vu mg. . | HE mg. . . Magnesium | mg. . . Phosphorus . . . . . . . . mg. . . Potassium «. . » . 4 wo. 4s mg. . Sodium . . . . . . . . .. mg... Zinc . Lo... LLL. mg. . . VITAMINS: Ascorbicacid. . . . . . , . mg. . Thiamin. . . . . . . ... mg. . . Riboflavin . . . . . . . . . mg Niacin ow 2 5 03 o «+ mg Pantothenic acid. . . . . . . mg VitaminBg . . . . . . .. mg. . Folacin . . . . . . . . .. mcg. . VitaminByp . . . . LL. mcg Vitamin A. Lo... po Total tocopherol . . . . . . mg... 83.2 4.8 46 181.3 11.3 377.3 Alpha-tocopherol . . . . . . mg... 14.3 1.0 46 31.1 1.9 64.7 LIPIDS: Fatty acids: Saturated, total. . . . . . RT 12.7 27.7 1.7 57.7 4:0... ...... RB + ow. 6:0: 2 i vow x ow g 8:0. wiv 5 wiv % ow g 100. 5% sv wv 5 £ 120... LL... g 0.0 0.002 232 0.0 0.0 0.0 M0. LLL 8g... 0.0 0.002 235 0.0 0.0 0.1 160... LL... g 10.9 0.02 298 23.7 1.5 49.3 180. LLL g . 1.8 0.04 298 4.0 0.2 8.3 Monounsaturated, total 8 24.2 52.7 3.3 109.6 16 + wis 0+ ds g wo. LLL 8 24.2 0.04 224 52.7 3.3 109.6 20:0. LL LL LLL £ WV vs ov & ew Polyunsaturated, total . . . g . . . 58.7 128.0 8.0 266.3 18:2... g 58.0 0.1 298 126.5 7.9 263.2 83 8 0.7 0.03 280 1.5 0.1 3.2 184. .: 5:39 45 g£ . .. 2004, , 5 5 «5 wows g 2005. .. wows £ 285. i vow rome g 6. «von ows g vos Cholesterol . . . . . . . . mg. . . Phytosterols . . . . . . . . mg. . . 968 84 8 2,111 132 4,391 AMINO ACIDS: Tryptophan . . . . . . ., . L wows Threonine . . . . . . . . . £ Isoleucine . . . . . . . . . £ Leucine. . . . ...... 8 Lysine . . . . . ... .. g Methionine . . . . . . . . 8 Cystine . . « + 3 5:5 3 @ # g Phenylalanine . . . . . . . 2 Tyrosine: . + os vw + « w » g Valine “.. + wc + ow 5 + wv 2 Arginine. . . . . . . . . . g Histidine. . . . . . . . . . g . . Alanine . . . . . . . . .. £ Asparticacid . . . . . . . . g Glutamicacid. . . . . . . . £ GIyeing +. + 5 o + 5 % su 5 £ Proline ... = wv 5» wm + vw & Serine . . . . . ... .. g AH-8-4 (1978) NDB No. 04518 VEGETABLE OIL Cottonseed (Gossypium spp.) Page 30 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 Sundord Number of Approximate measure and weight Refuse: 0 Mean error samples 1c=218g 1 tbsp = 13.6 g A B Cc D E F G PROXIMATE: Water . . . . . . . . . . . 8 0.0 0.0 0.0 0.0 kcal 884.0 1,927.1 120.2 4,009.8 Food energy + + = = = = - * kJ. 3,698.7 8,063.1 503.0 16,777.1 Protein » + « «vs wus ow g 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . 2 100.0 218.0 13.6 453.6 Carbohydrate, total . . . . . g 0.0 0.0 0.0 0.0 Fiber . . . . . . . . ... g . 0.0 0.0 0.0 0.0 Ash. . . . . ...... g 0.0 0.0 0.0 0.0 MINERALS: Calclumls v= win 8m 5 2 mg. HOW , 4 ¢ 3 wo 3 % 8 mg. Magnesium . . . . . . . mg. Phosphorus . . . . . . . . mg. Potassium . + + « wm 5 « = mg. Sodium . . . . . . LL mg. Zinc... o.oo mg. VITAMINS: Ascorbicacid. . . « . + « . mg. Thiamin. . « « « w+ 5 = + mg. Riboflavin . . . . . . . . . mg. Niacin. . . . . . . . .. mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. Folacin + . « + so + o w » mcg VitaminByp . . . . . . . . mcg Vitamin A . . . . . i Total tocopherol. . . . . . mg. 65.2 2.2 25 142.2 8.9 295.9 Alpha-tocopherol . . . . . . mg. 35.3 3.4 25 76.9 4.8 159.9 LIPIDS: Fatty acids: Saturated, total . . . . . . g 25.9 56.4 3.5 117.4 B00 oo dr vam ow £ 60. o + mors oon 8 80: ;, : 535m 23 g TO:0. « + io ov ww » & £ 122000 5 4 ow o ww + a £ 140. ........ 8 0.8 0.02 115 1.8 0.1 3.8 160. . . . ..... 8 22.7 0.2 121 49.5 3.1 103.0 18:0... LL. g 2.3 0.04 121 5.1 0.3 10.6 Monounsaturated, total 8 17.8 38.9 2.4 80.9 161... ..... g 0.8 0.03 120 1.8 0.1 3.7 181... 8 17.0 0.3 124 37.1 2.3 77.2 20:0): vos a oxo 6s ow 8g 2:0. 5 hh eww £ Polyunsaturated, total . . . g 51.9 113.1 7.1 235.4 182. 0... £ 51.5 0.4 123 112.4 7.0 233.8 183... £ 0.2 0.03 59 0.5 0.0 1.0 184. ;: a « 46 5 Bw 2 204... g 0.1 0.02 48 0.3 0.0 0.6 20:5. 5 6 4 wow ox ow os £ 85. wv vow ow ow ow £ 26... g Cholesterol. . . . . . . . mg. Phytosterols . . . . . . . . mg. 324 15 9 706 44 1,470 AMINO ACIDS: Tryptophan © + © « = + « £ Threonine . . « & w + % ww « 8g Isoleucine . . . . . . . . . 8g Leucine: ; « « + wu «ov ow ow ow 8 Lysine . . . « x vow oon on 4 Methionine . . . . . . . . 8 Cystine , .. . = « s vw 5 &» & Phenylalanine . . . . . . . 8 Tyrosine . . « + + vw «4 8 Valing “wv « ow wo» ow ox ow £ ATgINING. « + w vv wo» 2 =» £ Histidine. . . . . . . . . . g Alanine . . . . . . . . . £ Asparticacid . . . . . . . . £ Glutamic acid. . . . . . . . £ Glycine . + 4 ww v «wv 2 £ Proline « : + « « wis « oi» g Serine . 4 wu mr somo £ AH-8-4 (1978) NDB No. 04502 VEGETABLE OIL Cupu assu (Theobroma grandiflorum) 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 s Number of Approximate measure and weight Refuse: Mean error samples 1c=218g 1 tbsp = 13.6 g A B Cc D E F G PROXIMATE: Water. . . . ....... g . .. 0.0 0.0 0.0 0.0 kcal 884.0 1,927.1 120.2 4,009.8 Food energy = = = = = - - - or 3,698.7 8,063.1 503.0 16,777.1 Protein « vw 5 ows Bow & g . .. 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . 2 100.0 218.0 13.6 453.6 Carbohydrate, total . . . . . g vw» 0.0 0.0 0.0 0.0 Fiber . . . . . . ..... gz . .. 0.0 0.0 0.0 0.0 AR 6s avon nom gv 0.0 0.0 0.0 0.0 MINERALS: Calcium. . . . . 2... mg. . . POR! & ou ow 8 5 5 8 mg. . . Magnesium , , mg. . . Phosphorus . . . . . . . . mg. . . Potassium . . . . . . . . . mg. . . Sodium . . . . . . . . .. mg. . . Zinc . o.oo... mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . Thiamin. . . . . . .. .. mg. . . Riboflavin . . . . . . . . . mg Niacin wv 2 wo 2 2 a ¢ « mg Pantothenic acid. . . . . . . mg VitaminBg . . . . . . . . mg Folacin . . . . . . . . .. mcg VitaminByp . . . . . . .. mcg 3 5 RE. Vitamin A... . oo... w. . Total tocopherol . . . . . . mg. . . dre -—— -—— = Alpha-tocopherol . . . . . . mg. . . -—— -——— -——— -—— LIPIDS: Fatty acids:? Saturated, total. . . . . . g . .. 53.2 115.9 7.2 241.2 40... ...... Ev we B10: 5k § 5d on ow £ B00. © + 3 5 5 5 w+ g 100. « v5 4 5s 2 g 1220. cv 2 so 5 2 g 0. ns ove sv 2 g 0.9 1 1.9 0.1 3.9 16:0... . LL... g 9.6 1 20.9 1.3 43.6 BIO: ob vm bo g 32.7 1 71.3 4.4 148.3 Monounsaturated, total . g 38.7 84.4 5.3 175.6 V0 iw 2 wv 5 m 5 % g Bl. vous v0 es g 38.7 1 84.4 5.3 175.6 AY ov mw ww yw g 20. heen g Polyunsaturated, total . . . g 3.8 8.3 0.5 17.3 18:2, ..... LL. og 3.8 1 8.3 0.5 17.3 18 Be v5 wi 55 @ « » g ABs ve wp v5 wm 5 & g 204... 2 now 3 oe ow» g 28. 5 « wiv wows g 28. wv wine oe ow g 226... LL... Zw Cholesterol . . . . . . . . mg. . Phytosterols . . . . . . . . mg. . -——— -—— -—— —-— AMINO ACIDS: Tryptophan . . . . . . . . Z vows Threonine . . . . . . . .. ww Isoleucine . . . . . . . . . 8 Leucine. . . . . . .. .. & Lysine . . . . ...... 8 Methionine . . . . . . . . £ Cystine . . , + 4 vw + 3 wu + 4 Phenylalanine . . . . . . . 2 Tyrosine . . « « wv 5 w+ g Valine . . . . . ..... 8 Arginine. . . . . . . . . . £ Histidine. . . . . . . . . . & Alanine . . . « «voi 8 Asparticacid . . . . . . . . z Glutamicacid. . . . . . . . g Glycine .. « « ao + 5 5 « « w 8 Proline . . . . . . . . .. g Serine . . . . .. .... g Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. Contains 10.0 g 20:0. AH-8-4 (1978) NDB No. 04541 VEGETABLE OIL Grapeseed (Vitis vinifera) Page 32 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 Mean error samples 1 c=218¢g 1 tbsp =13.6 4g A B Cc D E F G POCA: . 0.0 0.0 0.0 0.0 al 884.0 1,927.1 120.2 4,009.8 Food energy - « - « + + « * kJ. 3,698.7 8,063.1 503.0 16,777.1 Protein . . . . . . . ... Z ... 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . J 100.0 218.0 13.6 453.6 Carbohydrate, total . . . . . 8 +m ¥ 0.0 0.0 0.0 0.0 Fiber . . . . . . . . . .. g ... 0.0 0.0 0.0 0.0 Ah wy 5 wns wea g . . . 0.0 0.0 0.0 0.0 MINERALS: Calcium. . . . . . LL mg. . . Iron . . . . . mg. . . Magnesium . . . . . . . . mg. . . Phosphorus . . . . . . . . mg. . . Potassium & & . 5 + + 5 iw + mg. . . Sodium ; . iv ox ow x wow os mg. . . UNC. a 4 ww 5 % on % wo mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . Thiamin. . . . . . . . .. mg. Riboflavin. , + w « » = = » mg NIBEIn «ow wow am vow mg. . . Pantothenicacid. . . . . . . mg. . . VitaminBg . . . . . . . . mg. . . Folacin . . . . . . . . .. meg . . VitaminByo . . . . . . . . mcg . . RE. Vitamin A . . . . «oo. ww. ) Total tocopherol . . . . . . mg. . . Lee ——— -— -——— Alpha-tocopherol . . . . . . mg. . . i -—— -— i .IPIDS: Fatty acids: Saturated, total . . . . . . g 9.6 20.9 1.3 43.5 0. ; vw 2 9 £ % @ g 60. s ww sw ss ® g 8:0. 1 ww «x wv aw g 00. « wo 2 © + w g 1220. . . . . . . .. g 14:0... ..... g 0.1 0.02 10 0.1 0.0 0.3 16:0: 5 5 ¢ 5.9 § od g 6le? 0.1 19 14.5 0.9 30.2 18:0, 2 wo 2 me 4 Ws g 2.7 0.2 19 6.0 0.4 12.4 Monounsaturated, total. . . g 16.1 35.2 2.2 73.2 Ys oom gs wow vow g 0.3 0.2 3 0.7 0.0 1.4 181... g 15.8 0.6 19 34.4 2.1 71.6 20: 0 in x wooo g 22%. www om g Polyunsaturated, total . . . g 69.9 152.3 9.5 316.9 BR: iam sw 8B 69.6 0.7 19 151.8 9.5 315.8 183: siamo g 0.1 0.1 13 0.2 0.0 0.5 18:4. o o ov vw ws £ 208; i owe wie g 2008. wi x ww 4 mw x g 225. fc ve moe g 226. vr wv TWEE F wiz Cholesterol . . . . . . . . mg. . . Phytosterols . . . . . . . . mg. . . -——— wi reyes i AMINO ACIDS: Tryptophan . . . . . . . . B vv Threonine . . . . . . . . . g . . Isoleucine . . . . . . . . . g Leucine, . . «wv + wow on & Lysine . . . . . . . . .. g Methionine . . . . . . . . & Cystine . . + w « os i» v 5 » g Phenylalanine . . . . . . . g Tyrosine . . . . +. ov. uo 8g Valine . . . . . . . . .. g Arginine. . . . . . . . . . g& Histidine. . . . . . . . . . g& Alanine . . . . . . . LL. & Asparticacid . . . . . . . . £ Glutamic acid. . . . . . . . £ Glycine: . « w: vo 5 we =» % w » £ Proline . . . . . . . . .. g Serine . . . ....... £ ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04517 VEGETABLE OIL Page 33 Hazelnut (Corylus avellana) — LIPIDS: i 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 a po onlay s Number of pproximate measure weig| Refuse: Mean error samples 1c=218g 1 tbsp = 13.6 g A B Cc D E F G PROXIMATE: WRLBr sw: « « « wiv + wv 4 5 w gwen 0.0 0.0 0.0 0.0 kcal 884.0 1,927.1 120.2 4,009.8 Food energy - = «+ + «+ - KI... 3,698.7 8,063.1 503.0 16,777.1 Protein . . . . ...... g . 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . 8... 100.0 218.0 13.6 453.6 Carbohydrate, total . . . . . £5 5 0.0 0.0 0.0 0.0 Fiber. +s w + ww s ww gs 0.0 0.0 0.0 0.0 A 2 iw ys wna ns was 0.0 0.0 0.0 0.0 MINERALS: Calcium. . . . . . .... mg... Iron . . . ........ mg. . . Magnesium , . | | mg... Phosphorus. . . . . . . . mg. . . Potassium . . . . . . . . . mg. . . Sodium : « v : issn mg. . ZINE v4 + voi 5 0% 5 Ws mg. . VITAMINS: Ascorbicacid. . . . . . . . mg Thiamin. + « « «cs ww» mg Riboflavin . . . . . . . . . mg Niacin. . . . . . .. .. mg Pantothenic acid. . . . . . . mg VitaminBg . . . . . . .. mg. . . Folacin « + ow + + 5 3s ow & meg . VitaminByp . . . . . . . mcg etmek RE. . VitaminA . . . . LLL w. Total tocopherol . . . . . . mg. . . 1... -—— —— == Alpha-tocopherol . . . . . . mg... -—— ow == wT Fatty acids: Saturated, total . . . . . . 8 7.4 16.2 1.0 33.6 + J g «ow 6:0. «vv wb ow £ 80. ........ 8 100: = cams 2m» 8 120. . ....... 8 0.0 0.0 7 0.0 0.0 0.0 40... ...... g 0.1 0.04 12 0.2 0.0 0.5 10... ...... 8 5.2 0.1 111 11.4 0.7 23.7 10... ...... 8 2.0 0.1 110 4.4 0.3 9.1 Monounsaturated, total. . . g 78.0 170.1 10.6 353.9 16:1... 8 0.2 0.01 104 0.4 0.0 0.8 181... g 77.8 0.3 111 169.6 10.6 352.9 200, 500m 0 wn 8 0.0 0.003 96 0.0 0.0 0.0 Wh. 3 5 saw vs ww g Polyunsaturated, total . . . g . . . 10.2 22.1 1.4 46.1 182... 8 10.1 0.3 111 22.1 1.4 46.0 83... 8 0.0 0.01 101 0.0 0.0 0.1 184... £ 2004: 5 5% 5 8 hw £ 0:5. «3 5 oa £ 25, i wv v5 ow 8x ow £ 26. : «v5 ves ow g vow Cholesterol . . . . . . . . mg. . a Phytosterols . . . . . . . . mg. . . i = AMINO ACIDS: Tryptophan . . . . . . . . 2 sw Threonine . . . . . . . .. £2 + ow Isoleucine . . . . . . . .. £ Leucine, . & » « ow « » « g Lysine: . & + w «aw «vw £ Methionine . . . . . . . . & Cysting .. « « & 2 a «© % 5 £ Phenylalanine . . . . . . . 8g Tyrosine . & = + + = + » = 3 Valine “uv + 4 w » 5% v uw Zz Arginine. . . . . . . . . . g . .. Histidine. . . . . . . . . . g Alanine . . . . . . LL... & Asparticacid . . . . . . . . g Glutamicacid. . . . . . . . 8 Glycine .. « z + v5 4 + 3 & £ Proline . « + wv 3 w + aw g Serine «ov wb sown ow g ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04532 VEGETABLE OIL Linseed (Linum usitatissimum) Page 34 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 $ Nomber of Approximate measure and weight Refuse: 0 Mean error samples 1 c=218g 1 tbsp = 13.6 g A B Cc D E ’; F G PROXIMATE: Water's vis & mie # # #5 ® gw is 0.0 0.0 0.0 0.0 keal 884.0 1,927.1 120.2 4,009.8 Food energy = «= «+ + +: + IY 3,698.7 8,063.1 503.0 16,777.1 Protein . . . . . . . . .. EE 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . g£ .. 100.0 218.0 13.6 453.6 Carbohydrate, total . . . . . g£ . .. 0.0 0.0 0.0 0.0 Ber. ; cs sss m= a gai 0.0 0.0 0.0 0.0 AlN + ww sy ww oy mE EE 2. 0.0 0.0 0.0 0.0 MINERALS: Caloiume. ov + wi 5 ow bos ow mg. . . 0.05 0.05 2 0.11 0.01 0.23 WO « voor «itv ows ow mg. + Magnesium mg. . . 0.04 1 0.09 0.01 0.18 Phosphorus . . . . . . . . mg. . . 0.20 1 0.44 0.03 0.91 Potassium . . . . . . . . . mg. . . SOBIUM is: + wi x 4 Ww § & mg. . . Ane . vu s wu 3 575 » mg. . . VITAMINS: Ascorbicacid. . . . . . .. mg. . . Thiamin. . . . . . . . .. mg. . . Riboflavin . . . . . . . . . mg. . . Nien « : wo + 9% 5» © mg. . . Pantothenicacid. . . . . . . mg. . . VitaminBg . . . . . . .. mg. . . Folacin . . . . . . . ... meg . . VitaminByp . . . . . . .. mcg . . RE. Vitamin A . . . . . . . .. w. Total tocopherol . . . . . . mg. . . 1. _—— ——— _——— Alpha-tocopherol . . . . . . mg... ed ion se - LIPIDS: Fatty acids: Saturated, total . . . . . . g 9.4 20.6 1.3 42.9 $0. ; wiv iw na @ 4 60. 5 vo vs vw 53 5 2 B10. « icv wb nou 8 10:0. « vw v0 wv «nw g 120. . . . ..... g 80: 2 2. 748 5 sv 4 8g 160. . ....... g 5.3 0.2 90 11.6 0.7 24.2 180... .... 8 4.1 0.1 90 9.0 0.6 18.6 Monounsaturated, total. . . g 20.2 44.0 2.7 91.5 16:1. « ws 5 5 4 5 aw 8 Wile www nv vn 8 20.2 0.5 90 44.0 ent 91.5 20:00. LL LL LLL 4 BX. sono on ow 8 Polyunsaturated, total . . . g 66.0 143.8 9.0 299.2 182. ..... BE | 12.7 0.2 90 27.6 1.7 57.4 183. ........ 8 53.3 0.7 90 116.2 7.3 241.8 184. . wiv 5» w & vu £ 20:4. . vrvow nsw 2 +5 ow 2:5. , cf g + oam 288: sw sk ER gz am 22:6. 2 + 5m wb g 3 ow Cholesterol . . . . . . .. mg. . . Phytosterols . + + & « + 5 = mg. a wo i i AMINO ACIDS: Tryptophan . . . . . . . . g + mo. Threonine . . . . . . . .. g ix. Isoleucine . . . . . . . . . £ Leucine. . . . . . . ... & Lysine . ; oo 5 5 4 5 % & g Methionine . . . . . . . . g Cystine . . «wv + + « « = « £ Phenylalanine . . . . . . . 8 Tyrosine . . . . . . . . . £ Valine “+ 3 w 5 5 wv 5 W » 8 Arginine. . «bs «4 os g& Histidine, . . . . . . . + . g Alanine . . . . ...... 8 Asparticacid . . . . . . . . g Glutamicacid. . . . . . . . g +x Glycine . . . . . . . . .. g& Proline . « « + + wv vm + g Serine . : ui o.ou wv on Eos 8 ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04050 VEGETABLE OIL pane 38 Nutmeg butter (Myristica fragrans) ¥ v Amount in edible portion of Amount in edible portion of Nutrients and units Amount in 100 grams, adible portion common measures of food 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: 0 Mean error samples 1 = 21 = . A 5 c o c 2 8 g 1 tbsp : 13.6 g 8 PROXIMATE: Water. . . . . . . .... gr 0.0 0.0 0.0 0.0 keal . . 884.0 1,927.1 120.2 4,009.8 Food energy = «= = +: - - yy. 3,698.7 8,063.1 503.0 16,777.1 Protein . . . . . . .. .. g 0.0 0.0 0.0 .0 Total lipid (fat) . . . . . . . g 100.0 218.0 13.6 453.6 Carbohydrate, total . . . . . ews 0.0 v.0 0.0 0.0 Fiber . . . . . . . .... 0.0 0.0 0.0 0.0 Ash oo g . .. 0.0 0.0 0.0 0.0 MINERALS: Calcium. . . . . ..... mg. . . Won oz 2 w v5 % 3 a.m © mg. . . Magnesium |. | mg oy Phosphorus . . . . . . . . mg. . . Potassium . .. & wi oo « 4 mg, Sodium . . . . . . . . .. mg. . . BNE oo oo von nono s mg. .. VITAMINS: Ascorbicacid. . . . . . . . mg. . . Thiam: ; 2 + 5 5 + 5 & + mg. . . Riboflavin = o. + & w +» 3 w + mg Niacin, + ww 5 50 3 5m » mg Pantothenic acid. . . . . . . mg: i + VitaminBg . . . « . . .. mg. . . Folacin . . . . . . . . .. mcg. . VitaminByo . . . . . . . . mcg R 5 RE. Vitamin A . . . . . . ww. Total tocopherol . . . . . . mg. . . ao ree Sis mee Alpha-tocopherol . . . . . . mg... -—— Ld ——— == LIPIDS: Fatty acids: Saturated, total. . . . . . g 90.0 196.1 12.2 408.1 0. . « «20 54 a £ 6:0: « 5 4 3 5 5 ® 8 80. sw v5 warn £ 100. . = «sw « 5 wo. LLL : 2.1 1 6.8 0.4 14.1 14:0... LLL. 8 82.6 1 180.0 11.2 374.6 160. . . . ..... g 4.3 1 9.4 0.6 19.5 BO: i 5.05 50 5» g Monounsaturated, total . g 4.8 10.4 0.7 21.7 16:0 o wv 5 wu 5 8g 181... g 4.8 1 10.4 0.7 2)..7 0:0... owe a £ 220. hr emo 8g Polyunsaturated, total . 8... 0.0 0.0 0.0 0.0 182: ¢ a ms 3 3 5 & £8 . .. y 18: Fw vo wv 4 ® ¥ 8 1B +. a» sv a wm 4 8 g 204. . 2 ws ows £ 20:5... LLL... £ 225. + «akan g 2265. 5 i wc 8 wen g Cholesterol . . . . . . . . mg. . . Phytosterols . . . . . . . . mg. . . -—— -_— vo dr == AMINO ACIDS: Tryptophan . . . . . . . . g Threonine . . . . . . . . . £ Isoleucine .. . . . iw ws £ Leucine. . . . . . . . .. g Lysine . . : 55 93 3% 5 £ Methionine . . . . . . . . g Cystine . « » « w + « = + » & Phenylalanine . . . . . . . £ Tyrosine . . . . . . . .. £ Valine“: =. + s 5 & # & § 8 Arginine. . . . . . . . . . g Histidine, . . . . . « « « £ Alanine : . + « oc 2 waa £ Asparticaeid) « « = ov « w 5 ow 4 Glutamicacid. . . . . . . . g Glycine . . . . . . . . .. g Proline . . . . . . . . .. £ Serine ; : i oaoiod own £ ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04572 VEGETABLE OIL Olive (Olea europaea)* Page 36 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 c=216g 1 tbsp = 13.54 A B Cc D E F G PROXIMATE: Water. . . . . . ..... g 0.0 0.0 0.0 0.0 kcal 884.0 1,909.4 119.3 4,009.8 Roodeneigy = + » «viv» kJ 3,698.7 7,989.1 499.3 16,777.1 Protein . . . . . . .... g . 0. 0.0 0.0 0.0 Total lipid (fat) . . . . . . . g 100.0 216.0 13.5 453. Carbohydrate, total . . . . . g 0.0 0.0 0.0 0.0 Fiber. . . . . . ..... g . 0.0 0.0 0.0 0.0 Ash... ........ g 0.0 0.0 44 0.0 0.0 0.0 MINERALS: Calcium... . LLL mg. 0.18 0.11 5 0.38 0.02 0.80 fron... ........ mg. 0.38 0.07 71 0.83 0.05 1.74 Magnesium... . mg. 0.01 0.00 5 0.02 0.00 0.03 Phosphorus . . . . . . . . mg. 1.22 0.51 46 2.63 0.16 5.52 Potassium .. . + ov « 4 +» 5 mg. Sodium . . . . . ..... mg. 0.04 0.00 76 0.08 0.00 0.17 Zine . LLL... mg. 0.06 0.03 27 0.13 0.01 0.27 VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . « o v5 « « » 5» mg. Riboflavin . . . . . . . . . mg. Nagin, . « wv «wo ws mg. Pantothenicacid. . . . . . . mg. VitaminBg . . . . . . . . mg. FOREN wi & 5.008 0.0 8 5. mcg VitaminByp . . . . . . . mcg viaminA . o.oo... RE Total tocopherol . . . . . . mg. 12.6 2.2 13 27.3 1.7 57.3 Alpha-tocopherol . . . . . . mg. 11.9 2.2 13 25.7 1.6 54.1 LIPIDS: Fatty acids: Saturated, total . . . . . . g 13.5 13.5 29.2 1.8 61.3 BO. vv 2 wba wos 8 . 6:0, vv wow wow ow gs B80. ov» wv vw» 8 . M00: «= = 5 5 2 ® 4 g 1200 oc sw 4 8 Ww # g . “Wo. ........ zg . 0.0 0.0 16 0.0 0.0 0.0 16:0... g 11.0 0.1 213 23.8 1.5 49.9 180... 8 2.2 0.0 213 4.8 0.3 10.0 Monounsaturated, total. . . g . 73.7 159.1 9.9 334.1 161 gs 0.8 0.03 212 1.7 0.1 3.6 181, ...... 8 72.5 0.3 213 156.6 9.8 328.9 EERE ERR g 0.3 0.0 76 0.6 0.0 1.3 22% os wigs mos g Polyunsaturated, total . . . g . 8.4 18.2 1.1 38.3 12200 so ww vo wov 8 7.9 0.2 213 17.0 1.1 35.7 BI... g 0.6 0.03 186 1.2 0.1 2.5 184. . . « «4 wv & 204. «+ 0c ZL 20:8. i wo 8 nw ws g 2%5. ov no wm ows 2 = 6c . uv wv moe ow g Cholesterol . . . . . . . . mg. Phytosterols . . . . . . . . mg. 221 42 13 477 30 1,001 AMINO ACIDS: Tryptophan . . . . . . . . g Threonine . . . . . . . . . 8 Isoleucine . . . . + + + + g Leucine. . . v w 2 5 & » 8 Lysine: ; 5 aw 2 5 w + = w 8 Methionine . . . . . . . . 8 Cystine .. + + « + wx + wx g Phenylalanine . . . . . . . 8 Tyrosine . wiv os wv 2 % g Valine “¢ o & ¢ v % « om + g Arginine. . ow 2 wos 8 ow. 4 Histiding. + + + « = « « » + g Alanine . + + « « vw «x ow» g Asparticacid . . . . . . . . 8 Glutamicacid. . . . . . . . g Glycine . . + . + 5 « + iw » £ Proline: : : « v x w « ww g Serine . ov ov ww ov wom 8 ! Compiled without Tunisian olive oil data. AH-8-4 (1978) NDB No. 04053 VEGETABLE OIL Page 37 Palm (Elaeis guineensis) Amount in edible portion of Amount in edible portion of Amount in 100 grams, edible portion NURS Sh oni common measures of food 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse:0 He gles 1c = 218 1 tbsp = 13.6 c= = v A B Cc D £ 9g tbsp i 3.6 g 6 PROXIMATE: Water. «o : 565% 5 3 # gs 0.0 0.0 0.0 0.0 keal 884.0 1,927.1 120.2 4,009.8 Food energy = « «= + + =: kj... 3,698.7 8,063.1 503.0 16,777.1 Protein . . . . ...... g ... 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . g ... 100.0 218.0 13.6 453.6 Carbohydrate, total , . . . . g£ ... 0.0 0.0 0.0 0.0 Fiber. © . 6 { woos 5% 3 Eo 0.0 0.0 0.0 0.0 a g 0.0 0.0 0.0 0.0 MINERALS: Calcium. . . . . . mg. . . Iron... ...... mg. . . 0.01 1 0.02 0.00 0.03 Magnesium , , . . , |. mg. . . Phosphorus . . . . . . .. mg. . . 0.15 1 0.33 0.02 0.68 Potassium . . . . . . . . . mg. . . Sodium. 5 ws vw sown» mg. . . ZINE «v2 5 v3 mv 5 Ww § mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg Thiamin. . . . . . . ... mg Riboflavin . . . . . . . . . mg Niacin. . . . . . .... mg Pantothenic acid. . . . . . . mg VitaminBg . . . . . . .. mg Folagin + ; ou + wo ¢ wi mcg VitaminByg . . . . . . .. mcg viaminA . o.oo... RE. Total tocopherol . . . . . . mg. . . 38.4 8.3 5 83.7 5.2 174.2 Alpha-tocopherol . . . . . . mg... 19.1 2.8 5 41.7 2.6 86.7 LIPIDS: Fatty acids: Saturated, total . . . . . . Z vs un 49.3 107.4 6.7 223.5 21 + RS g2 sn 6:0. . ....... g 80. ........ £ 1000 ¢ v.67 0.00 4 a 8 120. : . os 2.0 5 3 g 0.1 0.04 12 0.3 0.0 0.6 40, ........ z 1.0 0.1 15 2.2 0.1 4.6 160. . ....... g 43.5 0.5 15 94.8 5.9 197.3 180. + « wv aw 1 a g 4,3 0.4 15 9.4 0.6 19.6 Monounsaturated, total. . . g 37.0 80.6 5.0 167.8 6.1. ........ 8 0.3 0.1 7 0.6 0.0 1. 181... 8 36.6 0.6 15 79.8 5.0 166.1 20:0, wc wus m ous g 0.1 0.1 4 0.3 0.0 0.5 i 7.13 8 Polyunsaturated, total . . . g 9,3 20.3 1.3 42.1 182. ..... weg 9.1 0.4 15 19.7 1.2 41.1 183. 0... LL. g 0.2 0.05 9 0.5 0.0 1.1 184... g 2004, . inka ows g 20:5. «vo ¢ woke ows g 225. i ci wus wu g 226. . «i wvow ns € «+ Cholesterol . . . . . . .. mg. . « Phytosterols . . . . . . . . mg... 49.0 106.8 6.7 222.3 AMINO ACIDS: Tryptophan . . . . . . . . Ewe Tiveonine. « « + « ww + 3 g sw. Isoleucine . . . . . . . .. g Leucine... . ov v ww 5 ww 8 Lysine . . . . . ..... 4 Methionine . . . . . . . . g Cystine , . ........ 8 Phenylalanine . . . . . . . z Tyrosine . « w « ww v» vw 8 Valine “us + 4 o « mow « asm 8g Arginine. . . . . . . . .. g Histidine. . . . . . . . .. g Alanine . . . . . . . . .. g Asparticacid . . . . . . . . g Glutamicacid. . . . . . . . g Glycine . . . & + « + « & z Proline . + + «uv + + + 3 g Serine . ow swe 8 AH-8-4 (1978) NDB No. 04055 VEGETABLE OIL Palm kernel (Elaeis guineensis) 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 Standard Nurber of Approximate measure and weight Refuse: 0 Mean error samples 1 ¢c=218g 1 tbsp = 13.6 g A B Cc D E F G PROXIMATE! , 0.0 0.0 0.0 0.0 Co keal 884.0 1,927.1 120.2 4,009.8 Food energy « = = + © + py 3,698.7 8,063.1 503.0 16,777.1 Protein g Co 0.0 . 0.0 0.0 Total lipid (fat) . . . . . . Co 100.0 218.0 13.6 453.6 mE oe mk E & wa Carbohydrate, total . . . . . 8... 0.0 0.0 0.0 0.0 Fiber 0.0 0.0 0.0 0.0 Ge RB ES eR aw g vow 0.0 Ash... oo... g 0.0 0.0 0.0 . MINERALS: Calcium. . . . . ..... mg. . . on : + 5 i 3 ws sw Es mg. . . Magnesium , , . . . . . mg. Phosphorus . . . . . . . . mg. . Potassium . . . « & + @ + = mg. . . Sodium « + « 4 wo 4 vow wow mg. . . ZING: + « ww 5 woe ww ew mg. . VITAMINS: Ascorbicacid. . . . . . . . mg. . Thiamin. + « + « ws 1 & mg. . . Riboflavin . . . . . . . . . mg. . . NIEIR we + 5 5s won ov mg. . Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . .. mg. . . Folacin . . . . . . . . .. meg . VitaminByp . . . . . . . . mcg Vitamin A... . . . . .. 8, IU. Total tocopherol. . . . . . mg. . . 5 2 3. 3 13.5 0.8 28.1 Alpha-tocopherol . . . . . . mg. === === == wT rm LIPIDS: Fatty acids: stati i 8 a Zw 81.4 177.4 11.1 369.2 so. lll 0.2 0.1 9 0.3 0.0 0.7 80... ...... g 3.3 0.4 14 7.2 0.4 14.9 10:0... LL... g 3.7 0.3 14 8.1 0.5 16.8 120; oc a «5 5 5 + g 47.0 1.1 14 102.5 6.4 213.3 14:0... ..... g 16.4 0.5 14 35.7 2.2 74.4 160... g 8.1 0.4 14 17.6 1: 36.6 BO, ov 00 vows g 2.8 0.4 14 6.1 0.4 12.6 Monounsaturated, total. . . g 11.4 24.8 1.5 51.6 1. RE PBA, wos onn ons y 11.4 0.9 14 24.8 1.5 51.6 WN: wis 5s m5 8 22%V; oo 2 5 wi 5s Wu g Polyunsaturated, total . . . g 1.6 3.4 0.2 7.1 B32, 0.5, Tvs 8 1.6 0.2 14 3.4 0.2 7.1 18:8 vw ov mo 55 ow » g 184... g 20:4... LL... g 28: wv «5m 2 wom x g 285: » smu 3 @% oe g 228. 19 2 ww sz mons 8 wv Cholesterol . . . . . . . . mg. . . Phytosterols . . . . . . . . mg. 95 207 13 431 AMINO ACIDS: Tryptophan . . . . . . . . g% ss Threonine i « + + + 5 = + Zw n Isoleucine . . . . . . . .. g Leucingr,. « + sic « Ww @ 2 g Lysine . uw 2 ww s» we sw 8 Methionine . . . . . . . . 8 CYStING: +: cv: « wir % mx =» £ Phenylalanine . . . . . . . 8g Tyrosine . . . . .. . .. ¥ Valine". . ........ 8 AIgINNG,: & « «w v 5 w » % g& Histiding.: + +. + + « w +» uw 8&8... Alanine .. . , « + « © + ou g Asparticacid . . . . . . . . £ Glutamicacid. . . . . . . . g Glycing < + 2 « « oo & ® 8 Proline = +» wv ww 3 g Sering io 4 «wows os moe g ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04513 VEGETABLE OIL Peanut (Arachis hypogaea) 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 Standard Number of Approximate measure and weight Refuse: () Mean error samples 1c=216 g 1 tbsp = 13.5 ¢g A B Cc D E F G PROXIMATE: Water. . . . . ..... g 0.0 0.0 0.0 0.0 kcal 884.0 1,909.4 119.3 4,009.8 Foodenergy + == « »+ +» kJ. 3,698.7 7,989.1 499.3 16,777.1 Protein . . . . .. ... 8g 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . g 100.0 216.0 13.5 453.6 Carbohydrate, total . . . . g 0.0 0.0 0.0 0.0 Fiber . . . . . . .... g . 0.0 0.0 0.0 0.0 ETT EE EER 8 . 0.0 0.0 0.0 0.0 MINERALS: Calelam « « « 5 3 + » w 3 mg. 0.09 0.02 9 0.20 0.01 0.41 ron... ....... mg. 0.03 0.003 9 0.06 0.00 0.14 Magnesium | mg. 0.04 0.02 8 0.08 0.01 0.17 Phosphorus . . . . . . . mg. Potassium . . . . . . . . mg. 0.01 0.004 6 0.03 0.00 0.06 Sodium . . . . . .. .. mg. 0.11 0.04 11 0.24 0.01 0.49 Zine . o.oo... mg. 0.01 1 0.02 0.00 0.05 VITAMINS: Ascorbicacid. . . . . . . mg. Thiamin. . . . ow +; & + mg. Riboflavin . . . . . . . . mg. NIBGIN | «ws vow ow wow w mg. Pantothenic acid. . . . . . mg. VitaminBg . . . . . . . mg. Folacin . . . . . . . .. mcg VitaminByp . . . . . . . mcg Vitamin A . . . . LL {rE Total tocopherol. . . . . mg. 25.0 1.9 28 54.0 3.4 113.4 Alpha-tocopherol . . . . . mg. 11.6 1.0 28 25.1 1.6 52.7 LIPIDS: Fatty acids: Saturated, total. . . . . . 8 16.9 36.4 2.3 76.5 BO. 5 wis Es g B60 wg wok os ow ok g 8:0. « sow o5on ows g 1000. « + « vv 4 w « £ 120. . .. 00 ow. 2 40. LLL 8 0.1 0.1 4 0.3 0.0 0.6 16:0... LLL g 9.5 0.2 15 20.4 1.3 42.9 180. . LL... 8 2.2 0.2 15 4.7 0.3 9.9 Monounsaturated, total 8 46.2 99.9 6.2 209.7 161. ........ 8 0.1 0.1 4 0.3 0.0 0.5 181... & 44.8 1.8 15 96.7 6.0 203.1 20:00... 8 1:2 0.1 14 2.9 0.2 6.0 i. 4 JO g Polyunsaturated, total 8 32.0 69.2 4.3 145.2 BI, on oems sow 8 32.0 1.7 15 69.2 4.3 145.2 18:3. vows wv 0 ws £ 184. . vv wows ww 8 2004... LLL. g 2:5... LLL. £8 . 225. vb oe some 8 . 226: 5 w 5 vw 5 5a g . Cholesterol . . . . . . .. mg. Phytosterols . . . . . . . . mg. 207 43 8 448 28 940 AMINO ACIDS: Tryptophan . . . . . . . . £ Threonine . . . . . . . . . g Isoleucine . . . . . . . .. g Leucine. . . . . . . . .. & Lysine! « « 5.00 5 vim % Wie & Methionine . . . . . . . . 8g Cystine: .. + + ww + ww 5 ® w 8 Phenylalanine . . . . . . . 8g Tyrosine . . . . . . . .. g Valine "iu 2 «5 5 5% 5 on @ 8 Arginine. . . su « » i» « w a £ Histidine, . « « « vo « 4 g Alpine .. « « « « «ow ov wow g Asparticacid . . . . . . . . g Glutamicacid. . . . . . . . g Glycine . . . . . . . . .. £ Proling .. ¢ sm v8 & % & = £ Serine. :: vo iwowowa ow 8 AH-8-4 (1978) NDB No. 04042 VEGETABLE OIL Poppyseed (Papaver somniferum) 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 weight Refuse: 0 Standard Number of Mean error samples 1c=218g 1 tbsp = 13.6 g A B C D E F G PROXIMATE: Waters o « «ws 3 w 5 5 g 0.0 0.0 0.0 0.0 keal 884.0 1,927.1 120.2 4,009.8 Food energy - + + - + - kJ. 3,698.7 8,063.1 503.0 16,777.1 Protein . . . . . . . . .. Zz 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . g 100.0 218.0 13.6 453.6 Carbohydrate, total . . . . . g 0.0 0.0 0.0 0.0 Fiber. . . . . ...... g 0.0 0.0 0.0 0.0 Ash © oo g . 0.0 0.0 0.0 0.0 MINERALS: Calcium. . . . . . .... mg. HOM & oo vs wo wn ow vw mg. Magnesium |. mg. Phosphorus. . . . . . . . mg. Potassium . . . . . . . .. mg. SOdUM + 5 «6 2 4 5 Faw mg. BAC = wy 5 wi 55% = 5 5 mg. VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . . . . . . . . . mg. Riboflavin . . . . . . . . . mg. Niacin «5 wie 0 wok ox ows mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. Folacin . . . . . . . . .. mcg VitaminByp . . . . . . . . mcg 5 . RE. Vitamin A... . LL. w. Total tocopherol. . . . . . mg. —— -— -— -——- Alpha-tocopherol . . . . . . mg. -—— —-— -—— ——— LIPIDS: Fatty acids: Saturated, total . . . . . . g . 13.5 29.4 1.8 61.1 $0; , vii 5 55 ® 2 6:0, 5 vc 5 5 xs £ 8:0. » vw 5s ow 3 vw g WO. «wo « ww v =w g J20, « o + wie + woo g 14:0... ...... 8 16004 5% # 05 5 bo 8 10.6 l 23.1 1.4 48.1 18:0: 2 w 2 nw & 4B 8 2.9 1 6.3 0.4 13.0 Monounsaturated, total. . . g 19.7 42.9 21 89.3 18: 4 5 5 5% » om 8g 181... LL. g 19.7 1 42.9 2.7 89.3 20:0... LL LLL £ 22:0. . he no g Polyunsaturated, total . . . g 62.4 136.1 8.5 283.2 18:2. 4 ws mw Twa & 62.4 1 136.1 8.5 283.2 183s wsmas mn g - 184. . + 5s 2 wa £ 0:4. nw ow we £ 20:5. ov me ve £ 258, hoon om g 206: iw 5 wd ER g . Cholesterol . . . . . . . . mg. Phytosterols . . . . . . . . mg. He i] sn ——— AMINO ACIDS: Tryptophan . . . . . . . . g Threonine . . . . . . . . . 2 Isoleucine . . . . . . . . . g Leucine, . . . . . . . .. 8 Lysine ; : = 3 3 @ & & ® # 8 Methionine . . . . . . .. 8 Cysting . + o + « w + » w + g Phenylalanine . . . . . . . 8 Tyrosine . . . . . . . .. 8 Valine . « « v 4% + v4» 8 Arginine. : + « « iv + wv» & Histidine, . . . © « « 5 + « £ Alanine . . « « «ws ow & Asparticacid . . . . . . . . £ Glutamicacid. . . . . . . . £ Glycine . . . . . . . . .. £ Proline . . . . . . . . .. £ Serine : : cf mops ow Foe & ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04514 VEGETABLE OIL Rapeseed (Brassica spp.) , erucic acid content, zero! Page 41 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 1 c=218g 1 tbsp = 13.6 g A B c D E F G PROXIMATE: Water , . » vs wis wo a g- 0.0 0.0 0.0 0.0 kcal 884.0 1,927.1 120.2 4,009.8 Food energy - - = - - - - kJ. 3,698.7 8,063.1 503.0 16,777.1 Protein . . . . . . . . .. g 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . g 100.0 218.0 13.6 453.6 Carbohydrate, total . . . . . g 0.0 0.0 0.0 0.0 Fiber, uo v5 5 #3 ® 4 g 0.0 0.0 0.0 0.0 BP vv vn wns ws 8 . 0.0 0.0 0.0 0.0 MINERALS: Calcium .. © wv ao ooo 0 4 mg. HON vu wv 5 i 4 500m mg. Magnesium | | mg. Phosphorus. . . . . . . . mg. Potassium . . . . . . . . . mg. Sodium - . . . 55 56 os mg. i EE EEE mg. VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . . . . . . . . . mg. Riboflavin . . . . . . . . . mg. Niacin. . . . . . . . .. mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . .. mg. Folacin « : «ws 3 wos + 5 4 meg VieminBya » « + vw + 5s mcg i i RE. Vitamin A . . . . . . . .. w. Total tocopherol . . . . . . mg. ie -—— -—— er Alpha-tocopherol . . . . . . mg. foi - -—— -—— LIPIDS: Fatty acids: Saturated, total . . . . . . g . 6.8 14.8 0.9 30.8 40. « «ww wan £ 6:0... . . .... £ 80. ........ £ 10:0. . . ...... £ 1220. 2 2 203 504 5 » g M0 « m5 vw 5% 5 8 160. . ....... g 4.8 0.1 37 10.4 0.6 21.6 180. . ....... g 1.6 0.1 13 3.4 0.2 7.1 Monounsaturated, total. . g 55.5 121.1 7.6 251.9 16: «+ vv vm» £ 0.5 0.1 10 1.0 0.1 2.2 M8 v5 4s bo no £ 53.8 1.3 37 117.3 1.3 244.2 0 coz h mS g 1.0 0.1 37 2.1 0.1 4.3 Vw 5 0 vow 23 g 0.1 0.04 37 0.2 0.0 0.5 Polyunsaturated, total . . . g 33.3 72.5 4.5 150.9 182, ........ g 22.1 1.0 37 48.2 3.0 100.3 183... ....... 8 11.1 0.3 37 24.1 1.5 50.2 18:4. . . . . .... 8 2004. 0... LLL. g 20:8: «15 3m 5a £ . 225: «+ wn csv £ = 26. « + ww sow ow 3 zg Cholesterol . . . . . . . . mg. Phytosterols . . . . . . . . mg. -—— -— -— -—— AMINO ACIDS: Tryptophan . . . . . . . . £g Threonine . . . . ow + = & 3 g Isoleucine . + « « «+ wow a £ Leucine. . « + Low os ww 8 Lysine: . . ou 5 wn 5 wm » £ Methionine . . . . . . . . & Cystine . . . . . . . . .. 8g Phenylalanine . . . . . . . £g Tyrosine . oi + 5 iw 5 bw ¥ g Valine ©: 2 5; » 5 » 5 3 = = 2 Arginine. . ow «mov 3 om ok £ Histidine. . + & « « «+ 4 4 g ARIE... « vn 0 wie wow g Asparticacid . . . . . . . . 8g Glutamicacid. . . . . . . . £ Glycine = . 4 5 4 + v « « « £ Proline . . = «3 9 43% # « g Setine , ouowx ow ios wos 8 ! Edible. 2 Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04503 VEGETABLE OIL Page 42 Rapeseed (Brassica spp.) erucic acid content, low (to 30%)! Amount in 100 grams, edible portion Amount in edible portion of pi " aie panic 2 Nutrients and units Sommon measures of food pound of food as pur Stohdiard Number of Approximate measure and weight Refuse: ( Mean error samples lcs= sp = 13.6 A 8 c b : 218 g 1 tbsp 5 13.6 g o PROXIMATE: Water. . . . . . . .. .. I 0.0 0.0 0.0 0.0 kcal . . 884.0 1,927.1 120.2 4,009.8 Foodenergy « - = » + ~ + * ko. 3,698.7 8,063.1 503.0 16,777.1 Protein . . ow s+ wis 6 w = » g «sn 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . gw 100.0 218.0 13.6 453.6 Carbohydrate, total . . . . . g . . 0.0 0.0 0.0 0.0 FIR « « wv 8 wa = 4 om» £ 0.0 0.0 0.0 0.0 Ash g 0.0 v.0 0.0 2:0 MINERALS: Calchum « w « ¢ « 4 5% 5 3 mg. : WOR . & wiv a = v3 wv 3 mg. . . Magnesium . . . . . . . mg. . Phosphorus . . . . . . . . mg. . . Potassium . . . . . . . . . mg. . . Sodium . . . . . . LL. mg. . . Zinc . o.oo... mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . . Thiamin. « « ¢ « wx +» ng. « Riboflavin . . . . . . . . . mg. . . Niacin. . . . . . . . .. mg. . . Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. Polacin » + + wiv ou «3 =» mcg VitaminBqp . . . . . LL. mcg " 5 RE. Vitamin A . . . . . . .. w. } Total tocopherol . . . . . . mg. . . LE eat imi = Alpha-tocopherol . . . . . . mg... -—— - =i TT LIPIDS: Fatty acids: Saturated, total . . . . . . g 5.6 12.1 0.8 25.2 B10. 4 a bono woe ow g 6:0. . . . . .... g B10: 2 5 1 3 2 ¢ Wm + 8 WO: 4 wo © % 8 © 3 £ TRO. 5 iw 4 wo 0 5 a5 + 8g MO. oo « wv v5 = £ 180. vv + et wm» g 3.1 0.1 33 6.7 0.4 14.0 180. . . . . .. .. 8 3.2 0.1 33 2.7 0.2 5.5 Monounsaturated, total g 62.4 135.9 8.5 282.8 YN: oss a 28m g 0.3 0.02 28 0.6 0.0 1.2 BA, wovsws sows 8 29.2 1.0 33 63.6 4.0 132.4 20:1; or 5 now kon ow ow 8 10.7 0.4 33 23.2 1.5 48.4 V5 ov ov wow on ow g 21.3 1.2 33 46.4 2.9 96.5 Polyunsaturated, total . . . g 22.7 60.4 3.8 125.6 18:2... LLL g 178 0.5 33 38.2 2.4 79.5 BB vt mors ht £ 9.4 0.3 33 20.4 1.3 42.4 184. . . ou v5 44 g 2008 5 ow usw Es £ 20:83. ov . 5 wz woos £ 285, ov ow vow ow ow ow g 22:60 «+ wou on ow ow oe g . Cholesterol .. . . . . +. . mg. . . Phytosterols . . . . . . . . mg. . . -—— ew pis pe AMINO ACIDS: Tryptophan . . . . . . . . £ Threonine .. . « « + « w= + « 8 Isoleucine . . . . . . . . . £ Leucine, v + 4 « + wow « w & Lysine . . « oo « wv « £ Methionine . . . . . . . . g Cystine .. . , 5. + + = 2 & & Phenylalanine . . . . . . . £ Tyrosine . « «v « 5 wo a ow 8 Valle “vc « a « » 5 5 vw ue g Arginine. . . « + « ov 5 a» £ Histidine. . . . . . . . . . £ Alanine . . . . . . . . . 8 Asparticacid . . . . . . . . £ Glutamicacid. . . . . . . . £ Glycine. + « wv + wv « + wm + £ Profine .. . . wv wow ow g Serine « « «ow «wow now. £ ! Inedible. 2 Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04504 VEGETABLE OIL Page 43 Rapeseed (Brassica spp.), erucic acid content, medium (30-45%)! i i i Amount in edible portion of Amount in edible portion of i ATION In 100 grams, edible:portion common measures of food 1 pound of food as purchased Nutrients and units z w Standard Number of Approximate measure and weight Refuse: 0 Mean error samples 1c=218g 1 tbsp =13.6g A B Cc D E F G PROXIMATE: Water. . LL ons 0.0 0.0 0.0 0.0 kcal . . 884.0 1,927.1 120.2 4,009.8 Foodenergy - - - - - + - - kJ... 3,698.7 8,063.1 503.0 16,777.1 Protein « « « 2 si v5 = » # g . 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . goa 100.0 218.0 13.6 453.6 Carbohydrate, total . . . . . g win 0.0 0.0 0.0 0.0 Fiber . . . . . . . .. .. gw 0.0 0.0 0.0 0.0 Ash... g 0.0 0.0 0.0 0.0 MINERALS: Calcium. . . . . . . mg. . . ION iv o 2 & 5 5. 5 5 ww » mg. . Magnesium | mg. . Phosphorus . . . . . . . . mg. . Potassium . « . « w & « & mg. . . Sodium . . . . . . . . .. mg. « Zing... . vce ew mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg Thiamin. . . . . . . . . . mg Riboflavin . . . . . . . . . mg Nigein: & ow v5 25 5 » mg Pantothenic acid. . . . . . . mg. . . VitaminBg + «= : v=» 5 5 = mg. . . Folacin . . . . . , . . .. meg os VitaminByp . . . . . . . . mcg : . RE. VitaminA . . . . LL w. Total tocopherol . . . . , . mg... Zn -— i “ Alpha-tocopherol . . . . . . mg... -— _——— -—— -——— LIPIDS: Fatty acids: Saturated, total . . . . . . g . .. 5.4 11.7 0.7 24.3 40... . ..... J 60: 5 i vbw nw £ B80. «2 w v5 43% 5 £ 100. : + = + 5 w 5 » £ 12:00: « 4 wv 5 w 6 3 g 140. . ....... g 16:0... . LL. 8 2.9 0.1 42 6.2 0.4 13.0 18:0... LL. g 1.1 0.03 41 2.4 0.1 5.0 Monounsaturated, total g 66.4 144.8 9.0 301.2 Wh: 555 205 43 g 0.3 0.02 34 0.6 0.0 1.3 WY. vow wos og g 17.3 0.6 42 37.7 2.3 78.3 07. Lo. g 10.9 0.2 42 23.7 1.5 49.4 Mi views g 37.0 0.6 42 80.6 5.0 167.7 Polyunsaturated, total g 23.8 52.0 3.2 108.2 182; Loh ee g 14.1 0.2 42 30.8 1.9 64.1 18:3, wv cum sr a 0 g 8,7 0.2 42 18.9 1.2 39.3 Wd. vw 250 8am w £ 2004. woop on ow oe g 2008. wv mows ow oa g 228. vv ee £ 226... ...... g . Cholesterol . . . . . . . . mg. . Phytosterols . . . . . . . . me: «i -—— -— wr -— AMINO ACIDS: Tryptophan . . . . . . . . g Threonine . . . . . . . . . £ Isoleucine . . . . . . . . . £ Leucine: . , . . . . . . 8 Lysine: 2 so 4 5 & 7 & ow 8 Methionine . . . . . . . . £ Cystine: .. . . « + + & » ww £ Phenylalanine . . . . . . . g Tyrosine . . . . . . . . . £ valine "5 « 4 = ¢ 2 5 3 g Arginine. . . . . . . . : . & Histidine, . . « « 2 = + = £ Anne . « + «2 ow 5 aw g Asparticacid « « « + vw + 5 8g Glutamicacid. . . . . . . . g Glycine . . . . . . . . .. 2 Proline . . . . . . . . .. g Serine 5 oz owns own £ ! Inedible. ? Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04505 VEGETABLE OIL Page 44 Rapeseed (Brassica spp.), erucic acid content, high (45% and over) ¥ ; . i Amount in edible portion of Amount in edible portion of Amount in 100 grams, edible portion common magsurss of food 1 pound of food as purchased Nutrients:and units Approximate measure and weight Refuse: Standard Number of Mean error samples 1c=218g 1 tbsp = 13.6 g A B Cc D E F G PROXIMATE: Water. . . . . . . .... gus 0.0 0.0 0.0 0.0 kcal . . 884.0 1,927.1 120.2 4,009.8 Foodensrgy ~ = =» + = ¥ ¢ kj... 3,698.7 8,063.1 503.0 16,777.1 Protein . . . . . . . . .. g . . 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . g . 100.0 218.0 13.6 453.6 Carbohydrate, total . . . . . g . .. 0.0 0.0 0.0 0.0 Fiber. . . . . . . .... € oo 3 0.0 0.0 0.0 0.0 BN: . shes dd g 0.0 0.0 0.0 0.0 MINERALS: Calcium i» : wiv 8 wok 8 mg. . . ON. . vw 4 5% 5 wis wv mg. « Magnesium , . . . . . . . mg... Phosphorus . . . . . . . . mg. . Potassium . + wv « + ow ov mg. . . Sodium . . . . . . . . .. mg. . . Ine . oof one om mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . . Thiamin. . « = « am 5 « on mg. . . Riboflavin . . . . . . . . . mg. . . Niacin. . . . . . . . .. mg. . . Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . .. mg. . . Folacin + 3 wi vn ow © 5 um ¢ mcg . . VitaminBqp . . . . . . meg. . i : RE. Vitamin A . . . . . . ww. ) Total tocopherol . . . . . . mg. . . 2 wow ww —w Alpha-tocopherol . . . . . . mg. . . -— —— -——— -— LIPIDS: Fatty acids: Saturated, total . . . . . . g 5.0 10.8 0.7 22.5 40... . ..... g . . 6:0. . . . . .... g 80. . «uw 2575 538 g 100. + « « + a % 5 = g 1220. = o« & « 5 = # » £ 14:0: « 4 sw + won * w g WB «wv ww vw g 2.6 0.1 114 5.7 0.4 11.8 180... ...... g 0.9 0.0 113 2.0 0s 4.1 Monounsaturated, total. . . g 68.1 148.4 9.3 308.9 16:1... 8 0.3 0.01 111 0.6 0.0 1.3 181. 8 11.2 0.2 115 24.4 1.5 50.9 2:1. LLL. 8 745 0.1 113 16.4 1.0 34.1 2:1. LL 8 48.1 0.3 115 104.8 6.5 218.1 Polyunsaturated, total . . . g 22.5 49.1 3.1 102.2 182... 0. g 12.8 0.1 115 27.9 1.7 58.0 183... 8 8.6 0.1 115 18.7 1.2 38.8 184. . . LL. £ 2008. iF uv EEE g 20:5: 4. 5 5 wv ox ow 4 g 22:8. wow sw o6 8 ow ¥ 8g 226. wv cv ww aww 8 +o Cholesterol . . . . . . . . mg. . . Phytosterols . . . . . . . . mg. i i -—— -——— -—— -we: AMINO ACIDS: Tryptophan . . . . . . . . 8 w & Threonine . « + + « ¢ ww « FA Isoleucing «: « + «» « + wv £ Leucine, . , . «4 u sos & LYSINE , wo 5 5 wow vow & Methionine . . . . . . . . g Cystine . . . . . . . . . . £ Phenylalanine . . . . . . . & Tyrosine . . . . . . . . . 2 Valing “uw i 5 wo = & wi ov x g Arginine. . . . . i wv au g Histidine.. . « « « « « « + = g& ANNE». « + «w v5 = 2» £ Asparticacid . . . . . . . . g Glutamicacid. . . . . . . . £ Glycine = + « w +» ww » @ « g Proline i + v + os w «5s w » £ Serine. «vou vow ows ow. g ! Inedible. . 2 pashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04508 VEGETABLE OIL Page 45 Rice bran (Oryza sativa) s i i Amount in edible portion of Amount in edible portion of 5 Amount in 100 grams; edible portion common measures of food 1 pound of food as purchased Nutrients and units . Stihderd Number of Approximate measure and weight Refuse: Mean error samples 1c=218g 1 thsp = 13.6 g A B Cc D E F G PROXIMATE: Water. . . . . ...... g wy 0.0 0.0 0.0 0.0 eal. 884.0 1,927.1 120.2 4,009.8 Food energy - - - - - - - - kJ... 3,698.7 8,063.1 503.0 16,777.1 Protein » wow 5 uw 55% + » g . . . 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . FR 100.0 218.0 13.6 453.6 Carbohydrate, total . . . . . vs 0.0 0.0 0.0 0.0 Fiber. . . . . . . . . .. g . .. 0.0 0.0 0.0 0.0 A vii sae en g 0.0 0.0 0.0 0.0 MINERALS: Calchum . + « 5 5 w 2 3 = = mg. . . fon . o.oo. mg... 0.07 0.02 3 0.15 0.01 0.30 Magnesium , | |. mg. . . Phosphorus . . . . . . . . mg. . Potassium . . . . . . . . . mg. . Sodium . . . . . . . ... mg. . . ZI 2 5 6 owmonowm oon MZ VITAMINS: Ascorbicacid. . . . . . . . mg Thiamin. « « wo +2 5 « 5 = mg Riboflavin... , oo « ow « & = mg Niaein wv vw «wow 4 poy mg Pantothenic acid. . . . . . . mg VitaminBg . . . . . . .. mg. . Folacin . . . . . . . . .. meg . VitaminByp . . . . . . . mcg vitamin A... o.oo... ow Total tocopherol . . . . . . mg. . . 38.8 1 84.6 5.3 176.0 Alpha-tocopherol . . . . . . mg... 32.3 1 70.4 4.4 146.5 LIPIDS: Fatty acids: Saturated, total. . . . . . g£ . .. 19.7 42.9 2.7 89.2 $0. wc 55 5 8% 5 LE vom os 6:0; o 35 = «3 g BO « «vows pw os g 10:0... ...... g 120... . ..... g 140... ...... g 0.7 0.1 28 1.5 0.1 3.2 16:0, + 55 os « v » g 16.9 0.4 31 36.8 2,3 76.7 BO. ow: 5s ows g . .. 1.6 0.1 29 3.5 0.2 1.2 Monounsaturated, total. . . g . . . 39.3 85.7 5.3 178.3 181. van soa g an 0.2 0.04 9 0.5 0.0 1.0 181... 2 ow 39.1 0.4 38 85.2 5.3 177.3 20:00. LLL LLL z + 5 [I gE oaau Polyunsaturated, total . . . g . . . 35.0 76.4 4.8 158.9 B82. sw. 5435 g . .. 33.4 0.4 38 72.9 4.5 151.6 | EE g 1.6 0.2 34 3.5 0.2 7.3 184. + wow + wm 2 a g 208. + i ew sw g 20:05... LLL LL. £ BUS sa woh own £ 26: «5 wiv sow oss g . .. Cholesterol . . . . , . .. mg. . Phytosterols . . . . . . . . mg... 1,190 135 2 2,594 162 5,398 AMINO ACIDS: Tryptophan . . . . . . . . g ws Threonine . . . . . . . . . Z vo. Isoleucine . . . . . . ... £ Leucine. . . . . . . . .. g Lysing . o ov oso 5 0 8 0s 8 Methionine . . . . . . . g Cystine . « « « ww 4s ov g Phenylalanine . . . . . . . 8 Tyrosine . . . . . . . .. 2 Valine “. 5 & = 4 5 8 as 8g Argining. ; . ; zs 5 3 & 4 » 8 Histidine, . o c 3 w + « = & £ Alanine . . woo vos os wy g Asparticacid . . . . . . . . g Glutamic acid. . . . . . . . g Glycine . . . . . . . . .. g Proline . . . . . . . . .. £ Serine . . . . . . .... g AH-8-4 (1978) NDB No. 04037 VEGETABLE OIL Safflower (Carthamus tinctorius), linoleic (over 70%) Page 46 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 1c=218g 1 tbsp = 13.6 g A B Cc D E F G PROXIMATE: Water. . . o.oo... 2 0.0 0.0 0.0 0.0 keal 884.0 1,927.1 120.2 4,009.8 Food energy = + + © + +: - oy. 3,698.7 8,063.1 503.0 16,777.1 Protein ov + wv + 5 5 5 3 g 0.0 0.0 0.0 . Total lipid (fat) . . . . . . . g 100.0 218.0 13.6 453.6 Carbohydrate, total . . . . . g 0.0 0.0 0.0 0.0 Fiber . . . . . . . .... 8 0.0 0.0 0.0 0.0 BIB ft «0 ho © chin & ew g 0.0 0.0 0.0 0.0 MINERALS: Calcium. 2 « « + «+ 5 3 mg. MON wiv v5 6 5 0 & 5 0% mg. Magnesium . . . . . . . . mg. Phosphorus: . « + = « « = + mg. Potassium . .. « + « « 5 = « mg. Sodium .. « wv 4 wow oe own mg. Zinc . o.oo... mg. VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin: . « « « « ¢ «= « mg. Riboflavin . . . « w 5 « w= + mg. Nagi «ov ws vow ow mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. Folagin « u ¢ 2 wv 5 % + & mcg VitaminByp . . . . . . . . mcg Vitamin A - . . . . . . oe Total tocopherol . . . . . . mg. 38.1 7.7 3 83.1 5.2 172.8 Alpha-tocopherol . . . . . . mg. 34.1 6.3 3 74.2 4.6 154.5 LIPIDS: Fatty acids: Saturated, total . . . . . . g 9.1 19.8 1.2 41.1 4:04 : wv «ww «ow 2 60. « wo x wim = x g 80. . . ... ... £ 100. . + 5 = 7 3 & g 1210: 2 wiv 3% vo 3 & 8 140. ........ g 0.1 0.02 22 0.2 0.0 0.4 160. . . ...... g 6.2 0.1 90 13.5 0.8 28.1 180. . . ...... g 2.2 0.1 78 4.7 0.3 9.8 Monounsaturated, total g 12.1 26.3 1.6 54.7 161. ........ g 0.4 0.1 15 0.8 0.0 1.6 181... g 11.7 0.2 90 25.5 1.6 53.1 0:0: 565 ws owe £ WY. hows wesw oe 8g Polyunsaturated, total . . . g 74.5 162.4 10.1 337.8 BR, vse x ow g 74.1 0.3 90 161.5 10.1 336.0 183... g 0.4 0.1 29 0.9 0.1 1.8 18:8. wv 4 ox ow on £ 2004. . soe ofoom k £ 205. v0 6 3 ws £ 285: wis wy mw a g 2265 i» 3 5% k mow g Cholesterol . . . . . . . . mg. Phytosterols . . . . . . . . mg. 444.0 967.9 60.4 2,014.0 AMINO ACIDS: Tryptophan . . . . . . . . 8 . Threonine = s » + + = © » g Isoleucine . . . « + + wv + oa £ Leucine, . . . . ..... 8 Lysine 5 « : wv 3 w +» 5 = 8 Methionine . . . . . . . . g Cystine. .. « + v « « w » = = £ Phenylalanine . . . . . . . £ Tyrosine . . . . . . . . . g Valing “c+ « io 5 0% » ow g Arginine. . . vw « vw x aw & Histidine, . . = « «ww + = g Alanine .. . . «wv ow & Asparticacid . . . . . . . . 8g Glutamic acid. . . . . . . . £ Glycine . . . . . . . . .. £ Proline . . « «v5 5s g Serine . : vi «vo owas g 1 Values reflect primary oil of commerce; oils intermediary to high linoleic and high oleic are available. AH-8-4 (1978) NDB No. 04510 VEGETABLE OIL Safflower (Carthamus tinctorius), oleic (over 70%) Page 47 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 Standard Number of Approximate measure and weight Refuse: 0 Mean error samples 1 c=218g 1 tbsp = 13.6 g A B c D E F G PROXIMATE: Water. . . ........ g 0.0 0.0 0.0 0.0 kcal 884.0 1,927.1 120.2 4,009.8 Foodenergy + = + + == «+ kJ 3,698.7 8,063.1 503.0 16,777.1 Protein . . . . . . .. .. 8 ia 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . g ... 100.0 218.0 13.6 453.6 Carbohydrate, total . . . . . 8 wen 0.0 0.0 0.0 0.0 Fiber. . . . ....... gz ... 0.0 0.0 0.0 0.0 A soups mis wee g . 0.0 0.0 0.0 0.0 MINERALS: Calcium . . . . oi ws mg. . Iron . . . . ....... mg. Magnesium , |. | mg. Phosphorus. . . . . . . . mg. Potassium . . . . . . . . . mg. Sodium . . . . . . . ... mg. i EE EE mg. VITAMINS: Ascorbicacid. . . . . . ., . mg Thiamin. . ov 5 5 « 5 © » mg Riboflavin . . . . . . . . . mg. Niacin. . . . . . . ... mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. Folacin . . . . . . . . .. mcg VitaminByp . . . . . . .. mcg ’ i RE. Vitamin A . . . . . LLL. w. Total tocopherol . . . . . . mg. -—— ——— TT TT Alpha-tocopherol . . . . . . mg. -—— a —— oT LIPIDS: Fatty acids: Saturated, total . . . . . . Tos 6.1 13.3 0.8 27.7 #0. . «ov vx ow oes Ewa 60...c + wows owas £ 80. . ....... 8 1000. + « vv x wv = £ 1220. «sv v5 5 4 » 8 14:0... 5 4; 4 2 wi 5 5 g 180: os v5 5 25 4 g 4.8 0.1 17 10,5 0.7 21.8 180. . . on. 0u g 1.3 0.1 9 2.8 0.2 5.9 Monounsaturated, total g 75.3 164.1 10.2 341.5 6h: 2 vo ir io = ® £ 1B Vs ov % 5 2 2 wm + 8 75.3 0.8 17 164.1 10.2 341.5 20:0; uw 28 ws 5 5 3 g 2 vo vp woes ow oa g Polyunsaturated, total . . . g 14.2 31.0 1.9 64.5 182... LLL 8 14.2 0.8 Yr 31.0 1.9 64.5 183... . . .... 8g 184... .. g 20:4... LL... g . 20:5. « vo 3 45 8 3 @ g . 225. «wou vow ows ow g . 226. . rvs g . Cholesterol. . . . . . . . mg. Phytosterols . . . . . . . . mg. -—- Rui TT oT AMINO ACIDS: Tryptophan . . . . . . . . 8 Threonine « ov + ov & 8 Isoleucine . . . . . . . .. Z Leucine... v wow 5 ow 3 8 Lysine . . . . . ... .. & Methionine . . . . . . . . & Cystine . . . . « + «ov + » 8 Phenylalanine . . . . . . . g Tyrosine . ¢ « ow + « » 3 3 & Valine "+ « « + wv ono wa g Arginine. . . . . . . . . 8 Histidine. . . . . . . . .. 8 Alanine . . . . . . . . .. 8 Asparticacid . . . . . . . . 8g Glutamicacid. . . . . . . . g Glycine . « « . ow «5 w 5 4 £ Proline: . . .. . uv os wus 8 Serine . . . . . . .... g ! Values reflect a secondary oil of commerce; ? Dashes denote lack of reliable data for a nu oils intermediary to high linoleic and high oleic are available. trient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04511 VEGETABLE OIL Page 48 Sesame (Sesamum spp.) . 7 Amount in edible portion of Amount in edible portion of Amount in 100 grams, edible portion oommon fiiaasuFes ol Todd 1 pound of food as purchased Nutriants and units Standard Number of Approximate measure and weight Refuse: 0 Mean error samples 1 c=218g 1 tbsp = 13.6 ¢g A B Cc D E F G PROXIMATE: Water, , v . 5 vv 5 ow ss g . .. 0.0 0.0 0.0 0.0 keal . 884.0 1,927.1 120.2 4,009.8 Food energy «= «= + + + + + * ko. 3,698.7 8,063.1 503.0 16,777.1 Protein . . . . . . .... g . .. 0.0 0.0 0.0 ws Total lipid (fat) . . . . . . . TEE 100.0 218.0 13.6 . Carbohydrate, total . . . . . gw 0.0 0.0 0.0 0.0 FIbBF , o o ou « w ws » + 3 g . .. 0.0 0.0 0.0 0.0 Ash... . . ...... g 0.0 0.0 0.0 0.0 MINERALS: Calcium. . . . . . . . .. mg. . . OR & i wv 4 ud wm bon mg. . . Magnesium , , . . |. . mg. . . Phosphorus . . . . . . . . mg. . . Potassium . . « « + ov + & mg. . . Sodium «vc + w+ x ow 4 oz ow mg. . . Zing. vous mw owes mg. . . VITAMINS: Ascorbicacid. . . . . . .. mg. . . Thiamin, . « « + 3 0 + & » mg. . . Riboflavin . . . . . . . . . mg. . . Nagin. «was ws 6 wou mg. . . Pantothenicacid. . . . . . . mg. . . VitaminBg . . . . . . .. mg. . . Folacin . . . . . . . . .. meg . VitaminByp . . . LL... mcg viaminA oo... Fe. Total tocopherol . . . . . . mg. . 29.1 3.3 5 63.4 4.0 131.9 Alpha-tocopherol . . . . . . mg... 1.4 0.1 5 3.0 0.2 6.3 LIPIDS: Fatty acids: Saturated, total . . . . . . g aw 14.2 30.9 1.9 64.3 $0. « 0 «vow wx ow Z vow w 6:0. + vv now own £ 80. . ....... g M0. 2 = » oot 2 rub £ 1220: 5 5s wo 5s wi g 140, vo +0 ¢ 3 w + 8 180. oo: ws: ows 8 8.9 0.4 37 19.5 1.2 40.6 18:0: wiv « wow 5 wi w g 4.8 0.2 37 10.5 0.7 21.8 Monounsaturated, total. . . g 39,7 86.5 5.4 180.0 161... .. g 0.2 0.04 32 0.4 0.0 0.9 IBA wie vv vom 8 39.3 0.7 38 85.6 5.3 178.0 00:25:58 @ 4 8 0.2 0.05 11 0.4 0.0 0.8 20: ws mwa WE £ Polyunsaturated, total . . . g 41.7 91.0 5.7 189.3 182... LL. “a 41.3 0.7 38 90.1 5.6 187.5 183... LL. g 0.3 0.1 23 0.7 0.0 1.5 184. . . 2 204... LLL. g 2005, 4 4 3 wm 55 wm 4 g 48, voy 3 mos 5 ow g 226. vv vw vows Z woe x Cholesterol . . . . . . .. mg. . . Phytosterols . . . . . . . . mg. . . 865 1,886 118 3,924 AMINO ACIDS: Tryptophan . . . . . . . . 8 woes Threonine . ow » ow 3 ww » gw Isoleucine . . . . . . . . . g Leucine, , . ....... 8 Lysine , . . & oo 5 +» 8g Methionine . . . . . . . . 8 Cystine . . . . . . . . .. g Phenylalanine . . . . . . . 8 Tyrosine « « vw ¢ wv & » 8 Valing “+... « mov 5 wn » w g Arginine. . . ao i ww sow g& Histidine. . . . . . . . .. g& Alanine . . . . LL... & Asparticacid . . . . . . . . 8g Glutamicacid. . . . . . . . 8 Glycine « « + o + + & « ou g Proline . « « « « «nv « vw g Serine vv x xohos wow g AH-8-4 (1978) NDB No. 04058 VEGETABLE OIL Page 49 Sheanut (Butyrospermum paradoxum) ” i Amount in edible portion of Amount in edible portion of , Amount in 00 grams, edible portion common measures of food 1 pound of food as purchased Nutrients and units Standard Nomberiof Approximate measure and weight Refuse:0 Mean error samples 1 c=218g 1 tbsp = 13.6 g A B Cc D E F G PROXIMATE: Water. . . . ....... Z wwos 0.0 0.0 0.0 0.0 keal . 884.0 1,927.1 120.2 4,009.8 Poodenergy = + = = + = « » kJ... 3,698.7 8,063.1 503.0 16,777.1 Protein , oo. uiss ow ea £5 ia 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . TERE 100.0 218.0 13.6 453.6 Carbohydrate, total , . . . . g . .. 0.0 0.0 0.0 0.0 Fiber. . . . . ...... g . .. 0.0 0.0 0.0 0.0 Ash... ..... & vos 0.0 0.0 0.0 0.0 MINERALS: Calelum, . & os w+ vn mg. . WON wi x wiv aw v8 @ 4 mg. . . Magnesium , . . . mg. . . Phosphorus. oo . +» +» 3 © « mg. . . Potassium . . . . . . . . . mg. . . Sodium . . . . . . . ... mg. . . ZB 5 5» anon mm x hie mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . « 5 : 5 » = + = mg. . . Riboflavin . . . . . . . . . mg Nein + «woos w 5 3 & 4 mg Pantothenic acid. . . . . . . mg VitaminBg . . . . . . .. mg. . . Folacin . . . . . . . . .. meg . . VitaminByp . . . . . . . mcg i ” RE. Vitamin A . . . . . I ) Total tocopherol . . . . . . mg. . . LF -——— -—— -— Alpha-tocopherol . . . . . . mg... -——— Ll wii es LIPIDS: Fatty acids: Saturated, total . . . . . . gw on 46.6 101.5 6.3 211.2 1 g . 8:0 = «wv 5 wos 8 80.4 + w «sw x» g 0.2 1 0.4 0.0 0.8 WO. « « wou wos g 0.2 1 0.4 0.0 0.8 120. . «vv ves g 1.3 1 2.9 0.2 6.0 14:0... ...... 8 0.1 0.1 2 0.3 0.0 0.6 160. . ....... 8 4.4 0.5 4 9.5 0.6 19.8 180. . ....... 8 38.8 1.6 4 84.5 5.3 175.9 Monounsaturated, total. . . g 44.0 95.8 6.0 199.4 181, ov 3 3 9 % 5 g 0.1 1 0.2 0.0 0.4 Wl. vw vvvvaws 8 43.5 1.4 4 94.8 5.9 197,2 20, LLL 0... g 0.0 0.05 2 0.1 0.0 0.2 21... 8 0.0 1 0.0 0.0 0.0 Polyunsaturated, total , . . g 5.2 11.4 0.7 23.7 182. «os os Te EZ 4.9 0.5 4 10.7 0.7 22.2 188, vows wesw 8 0.3 0.01 2 0.6 0.0 1.3 184, oa i ws ww 8 04. . .' so 8 205... LL... 8g 25... g 0B. i vss oso 8g... Cholesterol . . . . . . . . mg. . . Phytosterols . . . . . . . . mg. . . -—— -——— -— -——— AMINO ACIDS: Tryptophan . . . . . . . . g «wu Threonine . . . . . . . . . 8 «vu Isoleucine . . . . . . ... £ Leucine, . . . . . .... 8 Lysine . . . . ...... £ Methionine . . . . . . . . 8 Cystine. ic ¢ a4 4 wi » 3 @ & Phenylalanine . . . . . . . 8 Tyrosine . . . . . . . .. 8 Valine . . . . ...... g Arginine. . . . . . . . . . 8g . Histidine, . . . . ..... & . ARDIDE + » «5% 4 5 ow kB 8 Asparticacid . . . . . . . . 8 Glutamicacid. . . . . . . . & Glycine . «. 5 w + 4» wi + u g Proline . . . . . . .... & Serine . ......... g ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04536 VEGETABLE OIL Soybean (Glycine max) Page 50 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 c=218g 1 tbsp = 13.6 g A B Cc D E F G PROXIMATE: Water v » + w sw 2 8 w 4 Zs 0.0 0.0 0.0 0.0 kcal 884.0 1,927.1 120.2 4,009.8 Pood energy s 2 we 7 204 + kJ. 3,698.7 8,063.1 503.0 16,777.1 Protein . . . . . . .... g 0. 0.0 0.0 0.0 Total lipid (fat) . . . . . . . 8 100.0 218.0 13.6 453.6 Carbohydrate, total . . . . . 2 0.0 0.0 0.0 0.0 Fiber . . . . . . . . . .. gw 0.0 0.0 0.0 0.0 J g 0.0 0.0 0.0 0.0 MINERALS: Calcium... . . mg. 0.04 0.02 3 0.09 0.01 0.19 fron... ........ mg. 0.02 0.01 12 0.05 0.00 0.10 Magnesium, . . . . . . . mg. 0.03 0.02 3 0.05 0.00 0.11 Phosphorus. . . . . . . . mg. 0.25 0.06 10 0.55 0.03 1.15 Potassium . . . . . . . . . mg. Sodium . . . . ...... mg. 0.00 1 0.01 0.00 0.02 Zinc... LLL mg. 0.00 1 0.00 0.00 0.00 VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . . . . . . . . . mg. Riboflavin . . . . . . . . . mg. Nigein 2 5 5 3 w+ % + mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . .. mg. Folagini wv. « « wv 5% 0 v 4 mcg VieminBya . . . . w+.» mcg Vitamin A . . . . . . .. RE: Total tocopherol. . . . . . mg. 93.7 3.7 74 204.4 12.7 425.2 Alpha-tocopherol . . . . . . mg. 11.0 0.5 74 24.0 1.5 49.9 LIPIDS: Fatty acids: Saturated, total . . . . . . g 14.4 31.4 2.0 65.3 0. . v5 na ¥ om g . 80: 2 w 5 wi % 5s ws 8g BO: wiv 4 wow 5 wm a £ WO. «vv wv ow » 8 120... LLL £ 0.0 0.04 11 0.1 0.0 0.2 Lx AR £ 0.1 0.02 27 0.1 0.0 0.3 16:0. g 10.3 0.1 68 22.5 1.4 46.7 180... ...... 8 3.8 0.1 68 8.2 0.5 17.0 Monounsaturated, total £ 23.3 50.7 3.2 105.5 181, vv 8 0.2 0.05 29 0.5 0.0 1.0 81 8 22.8 0.3 70 49.7 3.1 103.5 200. 8 0.2 0.03 18 0.4 0.0 0.8 220. Le ows £ Polyunsaturated, total . . . g 57.9 126.3 7.9 262.8 18:2... 8 51.0 0.3 70 111.2 6.9 231.3 3... 8 6.8 0.1 66 14.9 0.9 30.9 188 5 5 v5 + 3» ® » 8g 204. 2 wio0 ow ow on oa £ 2005. LL... g 22:5. v4 worn mow oa £ 226. . . fxr on g Cholesterol. . . . . . . . mg. Phytosterols . . . . . . . . mg. 250 34 14 546 34 1,136 AMINO ACIDS: Tryptophan . . . . . . . . £ Threonine . . . . . . . . . £ Isoleucine . . . . . . . . . £ Leucine: . . . . . . . . .. £ Lysine . . . . . «5 va 8 Methionine . . . . . . . . g Cystine. + 5 & « » =» & = = 4 Phenylalanine . . . . . . . zg Tyrosine: . + wv « ww + wo» £ Valine". . . ....... 8 Arginine. . . . . . . . . £ Histidine, . « o + wi + » » + £ ABI . » + + % 5 3 w « g Asparticacld . . . « . we « £ Glutamic acid. . . . . . . . £ Glyoing'.. «» w v's wv » = « & Proline . . . . . . . . .. £ Serine. . . vw vs & ¥ sw 8 AH-8-4 (1978) NDB No. 04044 VEGETABLE OIL Page 51 Soybean (hydrogenated) Amount in edible portion of 1 pound of food as purchased Amount in edible portion of i 5 rth Amount in 100 grams, edible portion OmMONTeasures ol Toud Nutrients and units Standard Number of Approximate measure and weight Refuse: 0 Mean error samples 1c=218g 1 tbsp = 13.6 g A B C D E F G PROXIMATE: Water. . . . ....... g 0.0 0.0 0.0 0.0 kcal 884.0 1,927.1 120.2 4,009.8 Foodenergy « = « «= « «= kJ. 3,698.7 8,063.1 503 16,777.1 Protein o , wows 3m 2 wi 8 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . g 100.0 218.0 13.6 453.6 Carbohydrate, total . . . . . g 0.0 0.0 0.0 0.0 Fiber . . . . . . . .... g 0.0 0.0 0.0 0.0 Ash... LLL g 0.0 0.0 0.0 0.0 MINERALS: Calcium. . . . . . .. .. mg. ON . 4 ws 5 5 5 mow sw mg. Magnesium , mg. Phosphorus . . . . . . . . mg. Potassium .. . . + . +. . mg. Sodium . . . . . . . ... mg. ING. . owe noe as mg. VITAMINS: Ascorbicacid., . . . . . . . mg. Thiamin. . . . . . . . .. mg. Riboflavin . . . . . . . . . mg. Nacht = oz vw 4 5 @ + = mg. Pantothenic acid. . . . . . . mg. VitaminBg, « . + wv +. ow mg. Folacin . . . . . . . . .. mcg VitaminByp . . . . . . . mcg VIIA « = + vw 0 5s {nr Total tocopherol . . . . . . mg. 103.0 224.5 14.0 467.2 Alpha-tocopherol . . . . . . mg. 8.1 12:7 1.1 36.7 LIPIDS: Fatty acids: Saturated, total . . . . . . g 14.9 32.5 2.0 67.7 40. . ovo ono 8 6:0: : 4% 5 4 5 4 0 £ 80: v0 5 5% 5%. g 100. 2 wis ws aa g 120. « « + 4 w+ 5 g 14:0... . ..... g 0.1 0.03 13 0.1 0.0 0.3 160. . . . ..... g 9.8 0.2 40 21.4 1.3 44.6 130. « vv vo 0 «x g 5.0 0.4 40 10.8 0.7 22.5 Monounsaturated, total g 43.0 93.8 5.9 195.2 180 5 wiv 2 iv 5 & g 0.4 0.1 8 0.8 0.0 1.6 i g 42.5 0.6 43 92.7 5.8 192.8 Wi. een £ 20. 0 eae £ Polyunsaturated, total . . . g 37.6 82.0 5.1 170.7 2s cv 5 2 4 wv» 8 34.9 0.7 43 76.2 4.8 158.5 18:3 & 2 5 #5 & 2 8 £ 2.6 0.2 39 5.6 0.3 11.6 184. . «ov vs wv a £ 208... . «5 oux ow oe ow £ 20:5... LL... £2 2B. wk mow somo 8 826: 5 v2 5 Fons» g Cholesterol . . . . . . . . mg. Phytosterols . . . . . . . . mg. 132 288 18 599 AMINO ACIDS: Tryptophan . . . . . . . . & Threonine . . . . . . . . . g Isoleucine ; « : « «+ 3 # & £ Leucine: . , . . . . . . . . £ Lysine , : 4 5 4 6 3 5.4 8g Methionine . . . . . . . . & Cystine . . w + « w + aw « £ Phenylalanine . . . . . . . 2 Tyrosine . . . . . . . .. £ Vallng “: : » : 5s wv 5 & 3 £ Arginine. . « . sw v5 = & 8 Histidine, . . : 2: & = 5 « » £ Aaning .. : = « 5 «= 2 a ow os £ Asparticacid . . . . . . . . 3 Glutamicacid. . . . . . . . £ Glycine . . . . . . . . .. £ Proline . . . . . . . . .. & Serine Lz iv ow isons 8 AH-8-4 (1978) NDB No. 04034 VEGETABLE OIL Soybean (hydrogenated) and cottonseed Page 52 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. Mean error samples 1 c=218g 1 tbsp = 13.6 g A B Cc D E F G Pi : De aamemn an ‘ 0.0 0.0 0.0 0.0 oa 884.0 1,927.1 120.2 4,009.8 Food energy + + = «= + + - vol 3,698.7 8,063.1 503.0 16,777.1 Protein . . ........ g . 0.0 0.0 9.9 Total lipid (fat) . . . . . . . g 100.0 218.0 13.6 453.6 Carbohydrate, total . . . . . g 0.0 0.0 0.0 0.0 Fiber; . « 5 wi 5 3 mw ¢ 8g . 0.0 0.0 0.0 0.0 Ash... g 0.0 0.0 0.0 0.0 MINERALS: Calcium. . . . . . . . .. mg. OR , «cmv amos bn mg. Magnesium . , . . . . . mg. Phosphorus . « . + + «=» mg. Potassium . . . . . . . .. mg. Sodium ... + «oo x wow ow wow mg. ZINE ov vom ow mew wo mg. VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin, . « + « 5 # & w + mg. Riboflavin . . . . . . . . . mg. Nigehy . wo v 6 5 6 wv a mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . .. mg. Folacin . . . . . . . . .. mcg VitaminByp . . . . . . . . mcg ¥ . RE. Vitamin A . . . . i Total tocopherol . . . . . . mg. Ln - -——- i Alpha-tocopherol . . . . . . mg. -— -— -—— -_ LIPIDS: Fatty acids: Saturated, total . . . . . . g 18.0 39.2 2.4 81.5 $0 ip vw 5onov wow g [51 1 £ 80. ........ 8 TOO. + ov 2 0:6 5 & 8 1220. ¢ «ais 5 3 3 5 g 40. + om 3 5% 3 » g 0.3 0.1 8 0.7 0.0 1.4 160. . . . . .... g 14.0 0.6 11 30.4 1.9 63.3 180. . . . . .... g 3.7 0.3 11 8.1 0.5 16.8 Monounsaturated, total. . . g 29.5 64.4 4.0 134.0 161. . g 0.2 0.05 7 0.5 0.0 1.1 181. g 29.3 1.2 16 63.9 4.0 132.9 00: csi main 8 Vw vw wis mu g Polyunsaturated, total . . . g 48.1 104.8 6.5 218.1 18:2... ... L.. 8 45.3 0.9 16 98.8 6.2 205.6 183... g 2.8 0.4 16 6.0 0.4 12.6 18:4. . . . . . . .. Zz 204... LL... g Bio nv how £ ANS. novos mya g R26. + wz rm» pw g Cholesterol . . . . . . . . mg. Phytosterols ., + . «+ a +» wo mg. -—— i imi == AMINO ACIDS: Tryptophan . . . . . . . . g Threonine . . . . . . . + . 8 . Isoleucine: « + » @ & » Ww « 8g Leucines, , . . . . . + « 8 Lysine . . «+ » 5 ¢ ow » 8 Methionine . . . . . . . . 8 Cystine . . + + « vv vv g Phenylalanine . . . . . . . g Tyrosine . . . . . . . . . £ Vallhe “: wv 3 5s 3 5 PF @ Bg Arginine. . . . . . . «+. 8 Histidine, » uw + = « « « « » g Alanine , vv + w+ x «a 8 Asparticacid . . . . . . . . g Glutamicacid. . . . . . . . g Glycine . . . . . . . . .. g PrOIBE |, iv. v 5 0 0 5 % io 8 Serine . vw vf 1 BE Ew g ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04543 VEGETABLE OIL Page 53 Soybean lecithin * 3 5 i Amount in edible portion of Amount in edible portion of i v Amount in 100 grams; edible portion common measures of food 1 pound of food as purchased Nutrients and units z "e s Number of Approximate measure and weight Refuse: 0 * error il 1c=218g 1 tbsp = 13.6¢ A B Cc D E F G PROXIMATE: Water . . . . . . ..... gx 0.0 0.0 0.0 0.0 kcal . . 884.0 1,927.1 120.2 4,009.8 Foodenergy « = « « » «+ Ko... 3,698.7 8,063.1 503.0 16,777.1 Protein . . . .....,. g . .. 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . £ 5:0 100.0 218.0 13.6 453.6 Carbohydrate, total . . . . . 8 «sw 0.0 0.0 0.0 0.0 Fiber . . . . . . ..... rE 0.0 0.0 0.0 0.0 Ash . . . . . ...... g -— —— aa oT MINERALS: Calcium. « . vn ov how. mg. . . HOR us wv 3 wes ® 43 mg. . . Magnesium . . | | mg. . Phosphorus . . . . . . . . mg. . . Potassium . . . . . . . . . mg. . . Sodium . . . . . . . . .. mg. . . Zinc... mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . Thiamin. . . . . . .... mg. . . Riboflavin . . . . . . . , . mg Niacin . ws 5 wo 5 w & 4 mg Pantothenic acid. . . . . . . mg VitaminBg, . . « » + 5 wv mg Folacin . . . . . . . . .. meg . VitaminByp . . . . . . . mcg : 3 RE. VitaminA . . . . . w. Total tocopherol . . . . . . mg. . . Zona ———— === Rimes Alpha-tocopherol . . . . . . mg... -——— —_: - hide LIPIDS: Fatty acids: Saturated, total . . . . . . g 15.3 33.3 2.1 69.2 BO, . visa g 6:0: 2 wpa uv g BO. « vw v5 wy uw 8 100. « ov «4 wv 5 = g 1220. . . . . . . .. 8 40. ........ 8 0.1 0.03 4 0.1 0.0 0.2 16:0. . ....... 8 11.9 0.4 4 26.0 1.6 54.1 180. ........ g 2.9 0.03 4 6.4 0.4 13.3 Monounsaturated, total. . . g 10.9 23.9 1.5 49.6 61. ........ g 0.4 0.1 3 0.8 0.1 1.7 Ble. vw wwe sn 8 10.5 0.2 4 22.9 1.4 47.7 200... g 0.0 0.04 2 0.1 0.0 0.2 220. hem 8 Polyunsaturated, total . . . g 45.1 98.3 6.1 204.5 18:2, ........ g 39.9 0.5 4 87.0 5.4 181.0 183. ........ 8 5.1 0.5 4 11.1 0.7 23.0 184. . . wv 5 & + & £ 204... LL... 8 R05. « 4 ion oe ow own g RUB. i: mokoaom oe oa g 226. + ; 5 5% wos @ 2 5. Cholesterol . . . . . . .. mg. . . Phyrosterols: .. . . . : won os mg. . . -—— wr ew i AMINO ACIDS: Tryptophan . . . . . . . . £ Threonine . . . . . . . . . g . . . Isoleucine . . + 5 5 5 wows g leuwine, . . ....... g Lysine , . os vo 3 © + 3 £ Methionine . . . . . . . . £ Cystine . 5 & + « «w + = uw « 2 Phenylalanine . . . . . . . 2 Tyrosine . . . . . . . .. £ Valing “. « «ism snow 2 Arginine. . i... 55 ns 8 Histidine. «. + . . « 5 + + £ Alanine . . « «i wo. ow £ Asparticacid . . . . . . . . 8g Glutamicacid. . . . . . . . £ £1,771 £ Proline . : «i + 5 5 2 a ws £ Serine : 5 sv 5 8s wb £ ! Values are for commercial product containing 70% soybean phosphatide in 30% soybean oil. ? Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04531 VEGETABLE OIL Sunflower (Helianthus annuus ), linoleic (less than 60%)® Page 54 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 e Number of an rror ’ ne 1c=218g 1 tbsp =13.6g A B Cc D E F G PROXIMATE: Water. . . . . . . .... g . 0.0 0.0 0.0 0.0 STRAT n | 2 4 tar kcal 884.0 1,927.1 120.2 4,009.8 kJ 3,698.7 8,063.1 503.0 16,777.1 Protein . . . . . . . . . . qs 0 0«0 0.0 0.0 Total lipid (fat) . . . . . . . 8 100.0 218.0 13.6 453.6 Carbohydrate, total . . . . . g 0.0 0.0 0.0 0.0 FIORE. ov « 5 © n 0 os 4 8 . 0.0 0.0 0.0 0.0 Ah ow conv w arms g 0.0 0.0 0.0 0.0 MINERALS: Calbiom. + ws 55 5 w mg. 0.19 1 0.42 0.03 0.87 Iron... . .. ..... mg. 0.03 1 0.07 0.00 0.15 Magnesium . . . . . . . . mg. 0.19 1 0.41 0.03 0.86 Phosphorus . . . . . . . . mg. Potassium . . . . . . . . . mg. Sodium . & 5 i vw vow mg. 0.09 1 0.19 0.01 0.39 ne ows mov som oye bos mg. VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . . . . . . . . . mg. Riboflavin . . . . . . . . . mg. NIC. = = s 3 m 5 5 w & # mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . .. mg. Polacin . « « « 5s uw + wow mcg VitaminByp . . . . . . .. mcg 3 3 RE. Vitamin A . . . . «oo... w. Total tocopherol . . . . . . mg. era -—— -—— ——— Alpha-tocopherol . . . . . . mg. ——- -c—- —— -——— LIPIDS: Fatty acids: Saturated, total. . . . . . g 10.1 22.0 1.4 45.8 Lf EE RIE g B80 1 5 5.8 5 ww s £ BO. « 2 5 v5 0 0s g 100, « 4 wo « % = + 4 £ F200: v + % «5 we « » g 140. ........ g 160. ........ g 5.4 0.1 45 11.8 0.7 24.5 Be 5x 3 87m k a 8 3.5 0.1 45 7.7 0.5 16.0 Monounsaturated, total. . . g 45.4 99.1 6.2 206.1 Ww sow 00 50 8 0.2 0.02 27 0.4 0.0 0.8 1 ERNE 8 45.3 0.8 45 98.7 6.2 205.3 A0T wo vo woe oe 8 22 vow own om g Polyunsaturated, total . . . g 40.1 87.4 5.5 181.8 18:2... g 39.8 0.8 45 86.8 5.4 180.7 1880 sms nwa g 0.2 0.02 20 0.5 0.0 1.1 184... . 4s os + 32 w + 4 g 204. . : vow oss £ 20:8. «4 wow 5 own 8 255. «sm bam g 206. ; 3: vo: 55 5b g Cholesterol . . . . . . . . mg Phytosterols . . . . . . . . mg. i pr -—— ei AMINO ACIDS: Tryptophan . . . . . . . . z Threonine . . . . . . . .. g Isoleucine . . . . . . . . . g Leucine: , . . . . . . . . . g Lysine: . . : a sia ® 5% & & £ Methionine . . . . . . . . & Cystine . + » « + % + © % w g Phenylalanine . . . . . . . 8 Tyrosine . . . . . . . . . 8 Valine "v + 5% + 5.0% © & g Arginine. . « iw 4 = © 4 g Histidine. . . . ¢ « vw + « 8 Alanine . . . . . . . . .. & Asparticacid . . . . . . . 8 Glutamicacid. . . . . . . . £ Glycine . . . . . . . . .. g Proline . . . . . . . . .. g Serine oo: swz wo ow & Values reflect southern crops. 2Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04060 VEGETABLE OIL Sunflower (Helianthus annuus) , linoleic (60% and over) ! 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 Standerd Numer of Approximate measure and weight Refuse: 0 Mean error samples 1c=218g 1 tbsp = 13.6 g A B C D E F G PROXIMATE: Water. . . . . ...... g 0.0 0.0 0.0 0.0 kcal 884.0 1,927.1 120.2 4,009.8 Food energy «= + + + + + « - kJ. 3,698.7 8,063.1 503.0 16,777.1 Protein . + su ov wow oy wa g . 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . g 100.0 218.0 13.6 453.6 Carbohydrate, total . . . . . g 0.0 0.0 0.0 0.0 Fiber. . . ........ g 0.0 0.0 0.0 0.0 Ash... . LL. g 0.0 0.0 0.0 0.0 MINERALS: Calis: vv ow ¢ 3 Wm @ 3 @ mg. . . on! , ows wv vm & 5 3 mg. . . Magnesium , . . . |. mg. . . Phosphorus. . . . . . . . mg. . Potassium ... + +n vw 5 «4 mg. . . Sodium . . . . . . . . .. mg. . Zinc... o.oo... mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . Thiamin. o + « os 5 5» = « » mg. . . Riboflavin . . . . . . . . . mg. . . Nidein wo «0 5 40 2 5 mg. . . Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . .. mg. . . Folacin . . . . . . . ... meg . Vitamin Bz. v vv swe mcg . Vitamin A «o.oo... {rE Total tocopherol . . . . . . mg. . . 47.8 3.4 6 104.2 6.5 216.9 Alpha-tocopherol . . . . . . mg... 44.9 3.3 6 97.9 6.1 203.7 LIPIDS: Fatty acids: Saturated, total, . . . . . g . 10.3 22.5 144 46.8 400 iw + ww 2 uw 8 £ 60 vw 5 5 3 8 8:0: ow 55 wm 6 oo 8g : 14 + {NR 8 THO. on + won» mw» g THO: 2 65 2 wom g 16:0... ...... 8 5.9 0.05 177 12.8 0.8 26.6 180. ........ 8 4.5 0.1 177 97 0.6 20.2 Monounsaturated, total g 19.5 42.6 2.7 88.7 IBV. wv 5 ov now 8 181... 8 19.5 0.4 177 42.6 2.7 88.7 2000: 5 6 hws oes 8 220: sv sa min ® a g Polyunsaturated, total . . . g 65.7 143.3 8.9 298.2 182... 8 65.7 0.5 v7 143.3 8.9 298.2 183. wv oo woo g . 184... 8 . 204... 0... 8 . 2008: w + % Govon ono g 285. vs maa EE g . 226, . viv v5 w g Cholesterol . . . . . . . . mg. Phytosterols . . . . . . . . mg. 2m ew we Fo AMINO ACIDS: Tryptophan . . . . . . . . 8 Threonine . . ws w+ & #4 8g Isoleucine . . . . +... £ Lewclner, «. & , 4 « 5 3 w » iz Lysine . . . . 0 v5 wo 8 Methionine . . . . . . . . g Cystine . . . . . . . . .. g Phenylalanine . . . . . . . % Tyrosine « w « 5 w & 5 ww ¢ 8g Valine“: « wv « + wv & 4 @ « g Arginine. . «4 wo. ok ow & Histidine. . + « « « « « « « 8 . Alanine . . . . . . . . .. 8 Asparticacid . . . . . . . . £ Glutamicacid. . . . . . . . g Glycine .. « ww 5 ws 5 w + g Proline . + ow + vos 5 ® a 8 Seting « . wv ww vom 8 ! Values reflect commercial sunflower oil. 2 pashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04506 VEGETABLE OIL Page 56 Sunflower (Helianthus annuus), hydrogenated i x 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 = eS Seo Yui ] Standard Number of pproximate measure and weig| Refuse: 0 Mean error samples 1 c=218g 1 tbsp = 13.6 g A B Cc D E F G PROXIMATE: Waler . « « w + wow ow won x gus 0.0 0.0 0.0 0.0 aa 884.0 1,927.1 120.2 4,009.8 Food energy + + + = + + - * Ko. 3,698.7 8,063.1 503 16,777.1 Protein . . . . . . . . .. g 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . & win 100.0 218.0 13.6 453.6 Carbohydrate, total . . . . . Twos 0.0 0.0 0.0 0.0 Fiber. . + vv a wos 5 w + Lima 0.0 0.0 0.0 0.0 Ash. . . . . g 0.0 0.0 0.0 0.0 MINERALS: Calcium. . . . . . .. .. mg. . . WOR ws om v5, i 5 mid » WE: § i Magnesium | |. mg. . . Phosphorus . . . . . . . . mg. «3 Potassium . . . « + ws mg. . . Sodium . . . . .. . ... mg. . . Zinc . Lo... Mes: « » VITAMINS: Ascorbicacid. . . . . . . . mg. . . Thiamin, . + « 2 5 & + mg. Riboflavin . . . . . . . . . mg MNRREIN ce vn ow ow mw wow mg Pantothenicacid. . . . . . . mg VitaminBg . . . . . . .. mg Foden + « w , o +2 » + » mcg VitaminByp . . . . . . .. meg 5 3 RE. Vitamin A . . . . o.oo. ww. Total tocopherol . . . . . . mg. oo. -——— wr wc Alpha-tocopherol . . . . . . mg. . . _——— _—— — -— LIPIDS: Fatty acids: Saturated, total . . . . . . 2 + is 13.0 28.3 1.8 59.0 8:0. v + oko oes g = + ,..t | SLR ONAL 8 BIO « + © v2 wv g 100.0: 5 « v x 3 1 ¢ ¥ g 12200: «5 wm 5% #8 8 14:0... + + » + 5 w + g 16:0. . . . . .... g 7.1 0,2 4 15,4 1.0 32.1 18:0... LL... 8 vv 5.5 0.3 4 11.9 0.7 24.8 Monounsaturated, total. . . g . . . 46.2 100.7 6.3 209.6 16:0 is 5 a 4 5 w 4 » g . .. 181... 8 46.0 0.1 4 100.2 6.3 208.6 00. 05 ovow ows i 20, 05% cs woes & wy Polyunsaturated, total . . . g . . . 36.4 79.3 4.9 165.1 182... & 35.3 0.4 4 77.0 4.8 160.3 183... 8 0.9 0.1 3 1.8 0.1 4.0 Bd ss mw s3 mea 8g 204: ; : v3 mE £ 2005. 5 0 55 wo ns £ 8 vs wero own g 2:6... .. & voc Cholesterol . . . . . . . . mg. . . Phytosterols . . . . . . . . mg. . . -— -—— -— -——— AMINO ACIDS: Tryptophan . . . . . . . . g wis Threonine .. . « « « + w + « JE Isoleucine . . . . . . . . . £ Leucine, . . « = « vv « 8 Lysine . . . . . . .. .. g Methionine . . . . . . . . 8 Cystine ov v 5.6 3 wo 8 ¥ W 8 Phenylalanine . . . . . . . 2 TYIOSNe « s w « os wo v 3 = 8 Valine . . . . . . . . .. g Arginine. . . . . . . . . . g& Histidine. . . . . . . . .. g& Alanine . . . . . . . . .. 8 Asparticacid . . . . . . . . g Glutamicacid. . . . . . . . & Glycine .. « + » + ws + « @ £ Proline «. « w « vw su 8 Serine . . . .. . . ... g ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04545 VEGETABLE OIL Teaseed (Camellia sinensis) Page 57 Amount in edible portion of common measures of food Amount in edible portion of Amount in 100 grams, edible portion 1 pound of food 25 purchased Nutrients and units Standard Number:of Approximate measure and weight Refuse: 0 Mean error samples l1c=218g 1 tbsp = 13.6 g A B Cc D E F G PROXIMATE: Water. . 2 vs he es 2... 0.0 0.0 0.0 0.0 keal . 884.0 1,927.1 120.2 4,009.8 Poodengrgyts # = & 4 2 ms KI... 3,698.7 8,063.1 503.0 16,777.1 Protein . . . . . . .. .. g ss 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . g ... 100.0 218.0 13.6 453.6 Carbohydrate, total . . . . . g . .. .0 0.0 0.0 0.0 FIBRE © 5.70 4 bo oo 2 om vo 4 gb x ow 0.0 0.0 0.0 0.0 ERA EEE ELY 8 . 0.0 0.0 0.0 0.0 MINERALS: Calcium 4 5 wi 5 5 w ¢ 5 = mg. . . WOR. © wv #5 v0 w 3 5 mg. Magnesium . . | mg, + w Phosphorus . . . . . . . . mg. . . Potassium . . . . . . . . . mg. . Sodium . . . . . .. ... mg. . . ZIG & wc wosor mon ME 4 VITAMINS: Ascorbicacid. . . . . . . . mg Thiamin, « 3 «2 4 ww 5 » mg Riboflavin... . SO Riboflavin . . . . . . . . . mg + Niacin. . . . . . . . .. mg. . . Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . .. mg. FOWEI « ; 2 w 5 5» o 5 mcg ViaminByg + 2» «+ 4 w mcg , 5 RE. Vitamin A . . . o.oo. {lo ) Total tocopherol. . . . . . mg. 59.3 129.3 Sw] 269.0 Alpha-tocopherol . . . . . . mg. 3.8 8.3 0.5 17.2 LIPIDS: Fatty acids: Saturated, total . . . . . . g 19.7 43.0 2.7 89.4 #0. 4 wos mow os ow ow £ 6:0. . . . . . ... 2 Bil: 2 5% wm 2 2m ¥ g 1000: vo « # = « 5 = ¢ £ 12206 5 oo = « » = 7+ NE, : 0.2 0.04 4 0.4 0.0 0.9 16:0... LL. g 15.0 1.3 5 32.8 2.0 68.3 180... Lo... g 4.4 0.4 5 9.5 0.6 19.8 Monounsaturated, total . g 22.8 49.6 3.1 103.3 YEA; 55 55 § 0 g 0.5 0.1 4 1.) 0.1 2.3 VEY: wow nm i nwa g 21.9 2.9 5 47.6 3.0 99.1 200: wc 52 5 8 % £ 22V i i 5 4 ow ow now a £ Polyunsaturated, total g 53.1 115.8 7.2 240.9 18:2... LL. g 50.8 3.8 5 110.8 6.9 230.5 183s vv evr w os 2 2.3 0.2 4 5.0 0.3 10.4 1814. .o « « « » & » » £ Wh: wows wows g 20:8: uw sw ov 8 wow ow £ 225. vx wows ow oes g 226. . «ovo oa £ Cholesterol . . « « + = » mg. Phytosterols . . . . . . . . mg. eee -——— -—— -—-- AMINO ACIDS: Tryptophan . . . . . . . . 8g Threonine o + vv 4 wo 8 Isoleucine . . . . . . . . . £ Leucine, , » w 4 v wm ov « w g Lysine = « « wow 5 @ on os ow £ Methionine . . . . . . . . £ Cystine... ov + o + 4 = 3 8g Phenylalanine . . . . . . . £ Tyrosine ,. + « + « ww + 5 g Valine . . . « « 4 a os «os £ Arginine... . . w «vow «ovo 8 Histiding. . . « « + vw » » « & Alanine . . . . . . . . . . 8 Asparticacid . . . . . . . . & Glutamic acid. . . . . . . . £ Glycing = 5 + « 2 w 2 w » £ Proline . . « + v & vo 4 w 4 £ Serine . cv ov x ow on « ow £ I Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04515 VEGETABLE OIL Page 59 Ucuhuba butter (Virola spp.) Amount in 100 grams, edible portion Amount in edible portion of Amount in edible portion of ; 5 common measures of food 1 pound of food as purchased Nutrients and units Standard Number:of Approximate measure and weight Refuse: 0 Mean error samples 1 c=218g 1 tbsp = 13.6 g A B Cc D E F G PROXIMATE: WEF. vv x wv os on a g . . 0.0 0.0 0.0 0.0 keal . 884.0 1,927.1 120.2 4,009.8 Foodenergy + = » + =v = kj... 3,698.7 8,063.1 503.0 16,777.1 Protein , ov i pw nsw 5s g 745 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . £ +3 100.0 218.0 13.6 453.6 Carbohydrate, total . . . . . AER 0.0 0.0 0.0 0.0 Fiber . . . . . . ..... g& . .. 0.0 0.0 0.0 0.0 Ash... LLL. g 0.0 0.0 0.0 0.0 MINERALS: Calcium : = + 4 5 5 5 « + & mg. . on & & wv 5 mv 59 3% 3 mg. . . Magnesium , . . | | FREE. EE Phosphorus . . . . . . . . mg. . . PoOtassiumy: ... « « wv a = ov a mg. . . Sodium . . . . . Lo... Win « Zinc... LLL. MB + VITAMINS: Ascorbicacid. . . . . . . . mg Thiamin; © 2 5 5 5 5 @ § » mg Riboflavin . . . . . . . . . mg NdeI =. 5 wos 3 @ uw 3 & mg Pantothenic acid. . . . . . . mg. . . VitaminBg . . « . « « « mg. . . Folacin . . . . . . . . .. meg . VitaminByo . . . . . . mcg i 3 RE. Vitamin A . . . . . . . .. w. Total tocopherol . . . . . . mg. . . Ym ———. — — Alpha-tocopherol . . . . . . mg. . . -—— -——— - -—— LIPIDS: Fatty acids: Saturated, total . . . . . . g . . 85.2 185.7 11.6 386.4 0% 3 8 nv Bod g 6:00 iw » 5 i 5 5 wb £ BO. vw «noc 5 wows iz 100: «+ wom sown £ +11 8 12.2 1 26.6 1.7 55.4 140. ........ g 63.4 1 138.3 8.6 287.8 160. . . . ..... £ 8.6 1 18.7 1.2 38.9 IB: oi 4 5 ow 5x ow £ 1.0 1 2.1 0.1 4.3 Monounsaturated, total . g 6.7 14.6 0.9 30.4 ¥8 : wo 5 mov 5 ow os 8g WL. La 8 6.7 1 14.6 0.9 30.4 20:7. ov von own £ UV. vn noo g Polyunsaturated, total g£ . .. 2.9 6.3 0.4 13.0 812, » ss m2 3 2 ios 2.9 1 6.3 0.4 13. 183s wo vs mv 3 w + 2 uw 184. + oo «= v5 w « g 204. os owos ox ow a £ 20:05. 0... LL. £ fv +1. SE £ 6; vv vows Eo g . Cholesterol. . . . . . . . mg. . . Phytosterols . . . . . . . . mg. . . -—— -——— -—— -—— AMINO ACIDS: Tryptophan . . . . . . . . £ Threonine . . . . . . . . . g Isoleucine . . . . . . . .. £ Leucine, . . , . . . . .. 8 Lysine . . « v5 © + 3 & ¢ g Methionine . . . . . . . . 8 Cystine . . vw « = + v 5s =» + & Phenylalanine . . . . . . . 8 Tyrosine . . . . . . . . . £ Valine". . oi 2 2 = ¢ 4 © & £ Arginine. . io. 2: = 8 3 @ 3» £ Histidine. . & « + = + » « + g AARNE . « w ¢ 2 w uw 3 w & 8 Asparticacid .. . : « + + w 2 Glutamicacid. . . . . . . . £ Glycine . . . . . . . . .. £ Proline . . . . . . . . .. £ Serine . . . . . . . . .. £ ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04573 VEGETABLE OIL Page 60 Walnut (Juglans regia) i i . Amount in edible portion of Amount in edible portion of Amount in 100 grams, edible portion OmMoh measures of food 1 pound of food as purchased Nutrients and units Standard Number of Approximate measure and weight Refuse:0 Mean or samples 1 c=218g 1 tbsp 13.6 g A B Cc D E F G PROXIMATE: 0.0 0.0 0.0 Weltburwuio w a8 mss L; Ww 1,927.1 120.2 4,009.8 Food energy + + + + + + « - i. oe 3,698.7 8,063.1 503.0 16,777.1 Protein . . . . . . . . .. g£ . .. 0.0 0.0 0.0 a Total lipid (fat) . . . . . . . ? ven 100.0 218.0 13.6 o Carbohydrate, total . . . . . £ 54 0.0 0.0 2.0 : Fiber : 0.0 0.0 9.0 3.4 Ash ooo ¢ - 0.0 0.0 0:0 9.0 MINERALS: Calcium. . . . . . .... mg. . . HOD» iin 0 00 nl wow a mg. . . Magnesium . , . . . , . mg. . . Phosphorus . . . . . . . . mg. . . Potassium . , » + 5 & + v mg. . . Sodium 4% + « + 5 wo 4 mg. . . ‘ ZING 5 wos vow vos ow mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . Thiamin. , : = 7 5 = # 3 & mg. . . Riboflavin . . . . . . . . . mg. . . Nigein : o vs 3 9 2 5 9 » mg. . . Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . .. mg. . . Folagini ve. +» + wo oo 0 0 0 meg . . VitaminByp . . . . . . .. meg . Vitamin A . . . . . . . .. {> tl Total tocopherol . . . . . . mg. . . 32.1 70.0 4.4 145.6 Alpha-tocopherol . . . . . . mg. . . 0.4 0.9 0.1 1.8 LIPIDS: Fatty acids: Saturated, total. . . . . . g isu 9.1 19.8 1.2 41.2 80, : « 5 pw 5 5 2 6:0. . = v5 5% + 5 g 8:0. 5s ow: + wo wim 8g TOO. «wv vv 5 4 g 10: wo oe 2 # 8 0: : ss wis 8 0 160... ...... : 7.0 0.3 33 15.3 1.0 31.8 18:0... Lo... g 2.0 0.1 34 4.3 0.3 8.9 Monounsaturated, total. . . g 22.8 49.6 3.1 103.3 161... g 0.1 0.0 11 0.3 0.0 0.6 181... LL. g 22.2 1.3 34 48.5 3.0 100.9 +3 NN g 0.4 0.3 6 0.9 0.1 1.8 RVs ii wma FE £ Polyunsaturated, total . . . g 63.3 138.1 8.6 287.3 18:2, , 4 wos ni 8 52.9 1.2 34 115.3 7.2 240.0 183... g 10.4 0.6 32 22.8 1.4 47.4 184... 8 204... LL... g 20:8. von oom om em £ 225: sm cs md iw a g 226: wi vs w 2 3&3 g sn. Cholesterol . . . . . . . . mg. . Phytosterols . . . . . . . . mg. . 176 384 24 798 AMINO ACIDS: Tryptophan . . . . . . . . 8g Threonine . . . . « + « « . g wwe Isoleucine: , w + 5 4 5 » = » 8 Leucine, . . ...,.... 8 Lysine , 5 ws ou 3 5 & 4 & Methionine . . . . . . . . 8 Cystine « wv + wo nox ws 5 » & Phenylalanine . . . . . . . 8g Tyrosine . . . . ..... g Valine “: « v 5s oo v5 » & « 8g Arginine. . . « w= i 5 wo» x 8 Histiding, + v + w + « w « » & Alaping . +. & « & 4 ow + a g Asparticacid . . . . . . . . 8 Glutamic acid. . . . . . . . £ Glycine . 5 + 4 w+ 4 w + & Proline : i: + 5 wi + 5 wm 5 g Serine , se sox ow sos 8 AH-8-4 (1978) NDB No. 04528 VEGETABLE OIL Page 61 Wheat germ (Triticum aestivum) 3 Amount in edible portion of Amount in edible portion of in , edible ion Nutrients and units Amount in 100 grams, edible port common measures of food 1 pound of food as purchased Standard Number of Approximate measure and weight Refused Mean error samples 1 c=218g 1 tbsp = 13.6 g A B Cc D E F G PROXIMATE: Water « : = iv wv 5 sla k EI 0.0 0.0 0.0 .0 kcal . . 884.0 1,927.1 120.2 4,009.8 Foodepergy « + * # = & « kJ... 3,698.7 8,063.1 503.0 16,777.1 Protein . . . . . ..... g . .. 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . g£ .. 100.0 218.0 13.6 453.6 Carbohydrate, total . . . . . 8... 0.0 0.0 0.0 0.0 Fiber. . . . ....... rE ee 0.0 0.0 0.0 0.0 A vows se g 0.0 0.0 0.0 0.0 MINERALS: Calelumic + wv 4 5 5 3 mw 4 mg. . . fron... .. mg. . . Magnesium , . . . . . . . mg. . . Phosphorus . . . . . . . . mg. . . Potassium . . . . . . . . . mg. . . Sodium o: 5 5 5 5 wow os ow mg. . . ZINE ip 4 2 8 m2 mg. . . 3.80 1 8.28 0.52 17.24 VITAMINS: Ascorbicacid. . . . . . . . mg. . Thiamin. : « « s oo» 5 5 » mg. . Riboflavin . . . . . . . . . mg. . . Niacin... . . . mg. . . Pantothenic acid. . . . . . . ME ov VitaminBg . . . . . . .. mg. . . Folagini « + 2 v +5 5 5 3 » meg . . VitaminByg . +» . + « . ss meg. . Vitamin A . . . . oo. {fx to Total tocopherol . . . . . . mg. . . 254.6 555.0 34.6 1,154.9 Alpha-tocopherol . . . . . . mg... 149.4 325.7 20.3 677.7 LIPIDS: Fatty acids: Saturated, total . . . . . . 2 i: 18.8 40.9 2.6 85.1 0. « « 0 + 4m soa £ 6:0... ..... 8 80. . ....... £ 10:0: 2 v5 « 2 © 2 g V200 2 2 wo» 2 3 # 3 g M0, . i saw 5 g 0.1 0.04 7 0.3 0.0 0.6 160. ........ 8 16.6 0.3 13 36.2 2.3 75.4 180 «x vv wow an g vo 0.5 0.05 12 1.1 0.1 2.4 Monounsaturated, total. . . g . . . 15.1 33.0 2.1 68.6 18. ov ov os ono & wo. 0.5 0.1 13 lel 0.1 2.3 181. ........ & 14.6 0.5 13 31.9 2.0 66.3 00, i. : wns wor ou £ N,v www gL wus Polyunsaturated, total . . . g . . . 61.7 134.6 8.4 280.0 182. vw ows Ew 54.8 0.3 13 119.6 1:5 248.8 183... g£ . .. 6.9 0.4 13 15.0 0.9 31.2 18:85 a vw 5 noua g 208; wo xm ks Wg 2 20:5, woo wwon wow ow £ 228. iv www ows £ 26... ...... z Cholesterol. . . . . . . . mg. . . Phytosterols . . . . . . . . mg. . . 553 1,205 75 2,508 AMINO ACIDS: Tryptophan . . . . . . . . 8 » wv Threonine . . . « « « « wu g «on Isoleucine . . . . . . . . . 2 Leucine: . , , . . . . . . . 8 Lysine . . . . . . .... 4 Methionine . . . . . . . . g Cystine ; .& & « 55.5% ® & & Phenylalanine . . . . . . . g Tyrosine: . .. « « wv « ow» g Valine . . . . . . . . .. ry Arginine. . . . . . . . . . g& «wv Histidine. . . . . . . . . . 8&8 AlDIng w + + « + & « & ® » g Asparticacid . . . . . . . . 8 Glutamicacid. . . . . . . . £ Glychhe + « wi « ww 2 wow & Proling .. « « w+ a wm 5 ww g Serine . . . . . . .. .. g AH-8-4 (1978) NDB No. 04038 MARGARINE, Regular, hard, stick or brick Page 62 Coconut, safflower, coconut (hydrogenated), and palm (hydrogenated) : : 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 Approximate measure and weight Refuse: 0 Standard Number of Mean error samples 1 st = 113.4 g 1tsp =4.7 4g A B C D E F G PROXIMATE: Waters om 4 v5 3 9% & @ i 15.7 0.2 93 17.8 0.7 71.4 onllararay « 8% 4 1 9.1 8 keal . 718.7 815.0 33.8 3,260.1 ood energy kJ... 3,007.1 3,410.0 141.3 13,640.1 Protein (NX 6.38), . . . . g 0.9 0.1 34 1.0 0.0 3.9 Total lipid (fat) . . . . . . . g - 80.5 0.03 572 91.3 3.8 365,1 Carbohydrate, total . . . . . wa 0.9 1.0 0.0 4.1 FiO « 4 oo 0 5) % 5 9 + ¥ 8 = sx Ash «uo iia 8 . 2.0 0.03 61 2.3 0.1 9.1 MINERALS: Calcium. . . . . . . . .. mg. . . 29.90 33.91 1.41 135.63 fron . . . . . ...... mg. . Magnesium. . . . . . . mg. . . 2.60 2.95 0,12 11.79 Phosphorus . . . . . . . . mg. . . 22.90 25.97 1.08 103.87 Potassium . . . . . . . .. mg... 42.40 48.08 1.99 192.33 Sodiom . . . v Lo ovow ow mg. . . 943.42 9.46 337 1,069.84 44.34 4,279.35 BPC 2 5 5 53 o 08 w 5 3 © mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.160 0.181 0.008 0.726 Thiamin. . . . . . . ... mg. . . 0.010 0.011 0.000 0.045 Riboflavin . . . . . . . .. mg. . . 0.037 0.042 0.002 0.168 Niagin . . . . ...... mg. . . 0.023 0.026 0.001 0.104 Pantothenicacid. . . . . . . mg. . . 0.084 0.095 0.004 0.381 VitaminBg . . . . . . .. mg. . 0.009 0.010 0.000 0.041 Folacin . . . . . . . . .. meg. 1.18 1.34 0.06 5.37 vitaminByg . . . . . ... meg. 0.095 0.108 0.004 0.431 a RE. . . 993 1,126 47 4,505 Vianna w... 3,307 3.750 155 15.000 Total tocopherol . . . . . . mg. . . 11.1 1 12.6 0.5 50.3 Alpha-tocopherol . . . . . . mg... 8.8 1 10.0 0.4 39.9 LIPIDS: Fatty acids: Saturated, total . . . . . . g vv 56.9 64.5 2.7 258.2 40, 4s « v vm £8 © g + 4m 60. . . ...... 2 0.4 0.1 3 0.4 0.0 1.6 BO. vv v omow x wi 8 4.7 0.4 3 5.3 0.2 21.2 1000... ...... g 3.2 0.1 3 3.7 0.2 14.7 120... LLL. 8 28.3 1.0 3 32:1 1.3 128.4 40. LLL... 8 8.0 1.4 3 9.1 0.4 36.4 160... LL... 8 7.4 0.1 3 8.4 0.3 33.5 180. ........ 8 3.9 0.5 3 4.4 0.2 17.5 Monounsaturated, total g 8.3 9.4 0.4 37.6 161... g 1. & 8.3 1.3 3 9.4 0.4 37.6 2001. . vbr owe 8 WV. wise aw g Polyunsaturated, total . . . g 11.7 13.3 0.6 53.3 182... 8 11.5 0.9 3 13,0 0.5 52.0 [1:3 8 0.3 0.2 3 0.3 0.0 1.4 184... LL. g 2004... LL... g 20:8. . 0 oom on oom £ BUS: ws ons Bim g 226. 5 i 4 nov sw Eg ww ow Cholesterol . . . « + 5 w + mg. . Phytosterols . . . . . . . . mg. . i. i i Hn AMINO ACIDS: Toyptoplan iv « uv « 4 & is 0.012 0.014 0.001 0.054 Thieonine « 1 + v + » wiv » Ewe 0.039 0.044 0.002 0.177 IORI my mrs wpe & 0.052 0.059 0.002 0.236 Leucine. . . . . . .... g 0.084 0.095 0.004 0.381 Lysis om v0 mv v tous fren 0.068 0.077 0.003 0.308 Methionine . . . . . . .. g£ ... 0.021 0.024 0.001 0.095 Cystine , « + «wv xv» £ vis 0.008 0.009 0.000 0.036 Phenylalanine... « 4 4 vs 0.041 0.046 0.002 0.186 Tyrosine « ; pet mi 1 gw» 0.041 0.046 0.002 0.186 VRliAE ee g we sw gl aoe 0.057 0.065 0.003 0.259 ANE, oo ww omer A 0.031 0.035 0.001 0.141 Histidine. . . . . . . . . . 8... 0.023 0.026 0.001 0.104 ABBE «cw «vii vw ws Suny 0.029 0.033 0.001 0.132 ARRICI ww + wows £ = es 0.065 0.074 0.003 0.295 il gs. 0.179 0.203 0.008 0.812 node g reo 0.018 0.020 0.001 0.082 Yolife wis ewig ayo gern 0.083 0.094 0.004 0.376 See opm mu ny gona 0.046 0.052 0.002 0.209 ! If vitamin D is added, each pound contains 2,000 I.U. 2 Based on composite data of all regular, hard, stick or brick margarines, salted. 3 Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04522 MARGARINE, Regular, hard, stick or brick Com (hydrogenated)? 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 Standard Nuriibor of Approximate measure and weight Refuse: (0 Mean error samples 1st =113.49g1 tsp=24.7g A B Cc D E F G PROXIMATE: 2 WABBr ov 5 5.6 5 om vs wus g . 15.7 0.2 93 17.8 0.7 71.4 kcal 718.7 815.0 33.8 3,260.1 Foodenergy » « * +» + - kJ 3,007.1 3,410.0 141.3 13,640.1 Protein (NX 6.38) . . . . . g ... 0.9 0.1 34 1.0 0.0 3.9 Total lipid (fat) . . . . . . . g ... 80.5 0.03 572 91.3 3.8 365.1 Carbohydrate, total . . . . . g + 0.9 1.0 0.0 4.1 Fiber . . . . . . . .... B ow von AR 5 ov sown Foes oa 8g . .. 2.0 0.03 61 2.3 0.1 9.1 MINERALS: Calclumiic © + wo 3 ow pss mg... 29.90 33.91 1.41 135.63 HOR» iow 2 om ov ww wo mg. . . Magnesium . . . . | mg. 2.60 2.95 0:12 11.79 Phosphorus. . . . . . . . mg. 22.90 25.97 1.08 103.87 Potassium . . . . . . . . mg. . . 42.40 48.08 1.99 192.33 Sodium . . . . .. .... mg. . . 943.42 9.46 337 1,069.84 44.34 4,279.35 ZINE 5 : w vo wk 5m 3 mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.160 0.181 0.008 0.726 Thiamin. os w « 5 a 0 3 mg. . . 0.010 0.011 0.000 0.045 Riboflavin . . . . . . . . . mg. 0.037 0.042 0.002 0.168 Niacin. . . . . . . . .. mg. 0.023 0.026 0.001 0.104 Pantothenic acid. . . . . . . mg. 0.084 0.095 0.004 0.381 VitaminBg . . . . . . .. mg. . . 0.009 0.010 0.000 0.041 Folacin + 4 ws » wv 4 ¢ meg . . 1.18 1.34 0.06 5.37 VitaminByp . . . LL... meg 0.095 0.108 0.004 0.431 Vitami RE. 993 1,126 47 4,505 RIVA » 4 + vn es w. 3,307 3,750 155 15,000 Total tocopherol . . . . . . mg. 3 3mm -— -——— -—— Alpha-tocopherol . . . . . | mg... -——— -— --- Hs LIPIDS: Fatty acids: Saturated, total . . . . . . g 13.2 15.0 0.6 59.9 4:0... ...... £ 6:0. . ....... 8 Bi0: 5 4 2 ww 2 wom £ 1000: s ws 35 25 5 8 120. 5 vw + 5 5 + 5 =» 8 MO. « os 39535 8 0.0 0.03 3 0.0 0.0 0.1 18:0. « v vv wn 5 » » g 9.0 0.2 6 10.2 0.4 40.7 180: « 4s 9 ws 55 = 8 4.2 0.1 6 4.8 0.2 19.0 Monounsaturated, total. . . g 45.8 51.9 2.2 207.6 V6) i 5 5 5 ou # % g 181. was 50 3 5 8 45.8 2.0 6 51.9 2.2 207.6 2000. 2 soo 3 wom 3 g 22 + vows mw wp £ Polyunsaturated, total . . . g 18.0 20.4 0.8 81.6 18:2... ... Lo. 8 17.7 2.1 v6 20.1 0.8 80.5 {}. 5 8 Oiv2 0.1 6 0.3 0.0 1.1 188. . i wis 5 5 a 8 0:4... : 4 5 2 vow sos £ 2005. « vv v5 ow on g WS. vw wesw ows gw 226... . LL... g Cholesterol. . . . . . . . mg. Phytosterols . . . . . . .. mg. . . 871 2 2 648 27 2,590 AMINO ACIDS: Tryptophan . . . . . . . . 8 woes 0.012 0.014 0.001 0.054 Threonine . . . . . . . . . g 0.039 0.044 0.002 0.177 Isoleucine . . . . . . . . 8 0.052 0.059 0.002 0.236 Leucine, . . . . . . . .. 8 0.084 0.095 0.004 0.381 Lysine . . . . . . . . .. £ 0.068 0.077 0.003 0.308 Methionine. . . . . . . . & 0.021 0.024 0.001 0.095 Cystine . . ........ & 0.008 0.009 0.000 0.036 Phenylalanine . . . . . . . 8g 0.041 0.046 0.002 0.186 Tyrosine . . . . ..... & 0.041 0.046 0.002 0.186 Valine... ....... 8 0.057 0.065 0.003 0.259 Arginine. . . . . . . . . g 0.031 0.035 0.001 0.141 Histidine. . . . . . . . .. 8 0.023 0.026 0.001 0.104 Alaning . . 4 «+ «5 «son s 0.029 0.033 0.001 0.132 Asparticacid + . , wv «4 ow g 0.065 0.074 0.003 0.295 Glutamic acid. . . . . . . . g 0.179 0.203 0.008 0.812 Gling « « wv « wi a 5 w « g 0.018 0.020 0.001 0.082 Proline .. . . ....... 8 0.083 0.094 0.004 0.376 Serine . . . . . . .... 8 0.046 0.052 0.002 0.209 2 ! If vitamin D is added, each pound contains 2,000 I.U. Based on composite data of all regular, hard, * Dashes denote lack of reliable data for a nutr stick or brick margarines, salted. ient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04071 MARGARINE, Regular, hard, stick or brick Corn and corn (hydrogenated) * Page 64 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 Mean error samples 1 st=113,49g 1 tsp=24,7g A B Cc D E F G PROXIMATE:? Water. . . . . . ..... g 15.7 0.2 93 17.8 0.7 71.4 kcal 718.7 815.0 33.8 3,260.1 Food energy «+ + + + + + + + ky 3,007.1 3,410.0 141.3 13,640.1 Protein (NX 6.38). . . . . gz. 0.9 0.1 34 1.0 0.0 3.9 Total lipid (fat) . . . . . . . g 80.5 0.03 572 91.3 3.8 365.1 Carbohydrate, total . . . . . g . 0.9 1.0 0.0 4.1 Fiber. . . . . . . .... g Ash... ........ g 2.0 0.03 61 2.3 0.1 9.1 MINERALS: Caleiuiiy 2 5m 2 25 3 © 4 mg. 29.90 33.91 1.41 135.63 WOR: a 4 5m 5 wow 5 ws mg. Magnesium... . . . . . mg. 2.60 2.95 g.12 11.79 Phosphorus. . . . . . . . mg. 22.90 25.97 1.08 103.87 Potassium . . . . . . . . . mg. 42.40 48.08 1.99 192.33 Sodium . . . . . . . . .. mg. 943.42 9.46 337 1,069.84 44.34 4,279.35 4 A mg. VITAMINS: Ascorbicacid. » « vv 5 w mg. 0.160 0.181 0.008 0.726 Thiamin. . . . . . . . .. mg. 0.010 0.011 0.000 0.045 Riboflavin . . . . . . .. . mg. 0.037 0.042 0.002 0.168 Niacin. . . . . . .. .. mg. 0.023 0.026 0.001 0.104 Pantothenic acid. . . . . . . mg. 0.084 0.095 0.004 0.381 VitaminBg . . . . . . .. mg. 0.009 0.010 0.000 0.041 Folagin « « a » 4 w ¢ 3 w meg 1.18 1.34 0.06 5.37 Vitamin By . . . . . . .. meg 0.095 0.108 0.004 0.431 _ RE 993 1,126 47 4,505 Vitamin A... . «oo . ww. 3,307 3,750 155 15,000 Total tocopherol . . . . . . mg. 51.8 10.7 6 58.7 2.4 234.7 Alpha-tocopherol . . . . . . mg. 11.6 2.2 6 13.1 0.5 52.5 LIPIDS: Fatty acids: Saturated, total . . . . . . > 14.0 15.9 0.7 63.7 4:0... . Lo... £ 60: = 25 5 75 & 3 £ BO w+ woz ox wos os ¥ JOD x « wo 5 mv £ T2220 i 5 we 0 5 me & a g MO. vv vv mov g 0.1 0.04 6 0.1 0.0 0.3 160. v0 2 on 2 2 = vo g 9.2 0.2 22 10.4 0.4 41.8 18100, + « 5 3 3 7 + & g 4.8 0.2 22 5.4 0.2 21.6 Monounsaturated, total 8 38.8 44.0 1.8 176.0 16: ov 2 wou ow owe & 1B aw os wo o2 5 0 8 8 38.8 0.5 22 44.0 1.8 176.0 + 1 g 220. ha a aw ea 8 Polyunsaturated, total . . . g 24.1 27.3 1.1 109.4 IBZ 2 a on ovov 2 & g 23.7 0.5 22 26.9 1.1 107.5 183, cs msm va 8 0.4 0.04 21 0.5 0.0 1.9 18:4. : s & v5 = 4 & 8g 204... g 20:5. i 5 wn nos & 2B vow om on owow ow g . WB. x oxen g Cholesterol . . . . . . . . mg. Phytosterols . . . . . . . . mg. 570 33 7 647 27 2,587 AMINO ACIDS: Tryptophan . . . . . . .. 8 0.012 0.014 0.001 0.054 Threonine . . . . . . . .. 8 0.039 0.044 0.002 0.177 Isoleucine . . . . . . . . . 8 0.052 0.059 0.002 0.236 Leucine. . . . . . . . .. 8 0.084 0.095 0.004 0.381 Lysine . . . . . ..... & 0.068 0.077 0.003 0.308 Methionine . . . . . . . . 8 0.021 0.024 0.001 0.095 Cystiie « vo» = « ws » g 0.008 0.009 0.000 0.036 Phenylalanine . . . . . . . 8 0.041 0.046 0.002 0.186 Tyrosine. . . . o.oo... 8 0.041 0.046 0.002 0.186 Valine... g 0.057 0.065 0.003 0.259 Arginine TEE EEE EEE g 0.031 0.035 0.001 0.141 Histidine EEE EE TERE 8 0.023 0.026 0.001 0.104 Alanine Cee £ 0.029 0.033 0.001 0.132 Aspartic acid “WE 5 Wd £ 0.065 0.074 0.003 0.295 Glutamic acid Ce g 0.179 0.203 0.008 0.812 Glycine Cee eee g 0.018 0.020 0.001 0.082 iii id RE & 0.083 0.094 0.004 0.376 Serine . . . . . . .... g 0.046 0.052 0.002 0.209 ! If vitamin D is added, each pound contains 2,000 I.U. ] 2 Based on composite data of all regular, hard, stick or brick margarines, salted. AH-8-4 (1978) NDB No. 04065 MARGARINE, Regular, hard, stick or brick Page 65 Corn, soybean (hydrogenated), and cottonseed (hydrogenated), not salted! . " i Amount in edible portion of Amount in edible portion of Nutrients and unts Aifciint in 100 grems, edible portion iii measures of food 1 pound of food as purchased Standard Numiseriof Approximate measure and weight Refuse: 0 Mean error samples 1 st = 113.4 g 1 tsp=4.7g A B Cc D E F G PROXIMATE: 2 War ¢ « wo 4 mon 3 @ 4 ¥ g 18.5 0.1 2 21.0 0.9 83.9 kcal . 714.0 809.7 33.6 3,238.8 Food energy - « - - - - - os 2,987.5 3,387.8 140.4 13,651.3 Protein (NX 6.38). . . . . Zs 4s 0.5 0.03 2 0.6 0.0 2.3 Total lipid (fat) . . . . . . . LE 80.3 0.1 56 91.1 3.8 364.3 Carbohydrate, total . . . . . g£ . .. 0.5 0.5 0.0 2.2 FIBOrs os 5. vw avr & ww ’ g . . . AS wv yuosuin hm EEE g . 0.2 0.03 2 0.2 0.0 0.9 MINERALS: Calcium « ow vp ww 4 mg. . . 17.40 19,73 0.82 78.93 WON wu 3 wv vs w 2 3 © mg. . . Magnesium , , , | mg. . . 1.51 1.71 0.07 6.85 Phosphorus . . . . . . .. mg. . . 13,30 15.08 0.63 60.33 Potassium . . . . . . . . . mg. . . 24.70 28.01 1.16 112.04 Sodium . . . . . ..... mg... 2.20 0.57 54 2.49 0.10 9.97 ZINE : 5 v5 5 v wom vw woe mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.093 0.105 0.004 0.422 Thiamin. . : wv 5 5 + 4 mg. . . 0.006 0.007 0.000 0.027 Riboflavin . . . . . . . . . mg. . . 0.021 0.024 0.001 0.095 Niacin... . . . mg. . . 0.013 0.015 0.001 0.059 Pantothenic acid. . . . . . . mg. . . 0.049 0.056 0.002 0.222 VitaminBg . . . . . . .. mg. . 0.005 0.006 0.000 0.023 Folacin . . . . . ..... meg . . 0.69 0.78 0.03 3.13 VitaminByg . . . . . . . . meg . . 0.056 0.064 0.003 0.254 -_ RE, , . 993 1,126 47 4,505 Viral Bg neo wees iv... 3,307 3,750 155 15,000 Total tocopherol . . . . . . mg. . . ha. -—— -—- m——— Alpha-tocopherol . . . . . . mg... -—— -——— -——— i LIPIDS: Fatty acids: Saturated, total . . . . . . g . .. 15.0 17.0 0.7 68.1 40x + 5 + 5m 4 3 & % vx 60 wv ow vx Bw os g B10. i oo niw vow ow ow £ 10:0... ...... g 20. 0 4 ve vn 8 0.3 0.02 283 0.3 0.0 1.4 #0. ........ 8 0.2 0.01 291 0.2 0.0 0.9 160. ........ 8 9.5 0.1 292 10.8 0.4 43.3 180% ow x 2% 25 5 + 8 5.0 0.03 292 5.6 0.2 22.5 Monounsaturated, total. . . g . . . 36.7 41.7 1.7 166.7 161... g . .. 181... 8 36.7 0.1 164 41.7 1.2 166.7 2000... LL LLL g y [RE SE g£ . .. Polyunsaturated, total . . . g . . . 25.0 28.4 1.2 113.6 182, ..... g& 24.7 0.1 292 28.1 1.2 112.3 183, Lov. g . 0.3 0.04 287 0.3 0.0 1.3 184. . . . . .. .. g : «. 204... LL. £ 20:5: 6 0 2m 2 ww £ RUS: sw ss wv oh 8 226. : vw 5 ow ov 5 g is. Cholesterol . . . . . . . . mg. . Phytosterols . . . . . . . . mg. vw -—— -——— -——— -—— AMINO ACIDS: Tryptophan . . . . . . . . g£ . .. 0.007 0.008 0.000 0.032 Threonine wos # Pa WRN 8 0.022 0.025 0.001 0.100 Isoleucine . . . . . . . .. 8... 0.030 0.034 0.001 0.136 Levene, . » ow va wv 4 » 8 0.049 0.056 0.002 0.222 LYSINE ww oon ks 3k BG & «un 0.039 0.044 0.002 0.177 Methionine . . . . . . . . & «xn 0.012 0.014 0.001 0.054 Cystine . . . . . ..... 8g 0.005 0.006 0.000 0.023 Phenylalanine . . . . . . . & 0.024 0.027 0.001 0.109 TYrosine iv + & 4 5 wi 5 8 & . 0.024 0.027 0.001 0.109 valine. . ........ g& 0.033 0.037 0.002 0.150 Arginine. 5 y 5 5 5 wie wb g . .. 0.018 0.020 0.001 0.082 Histidine. . . . . . . ... g ... 0.013 0.015 0.001 0.059 Alanine . . . . . . . . .. £8 ... 0.017 0.019 0.001 0.077 Asparticacid . . . . . . . . 8... 0.038 0.043 0.002 0.172 Glutamicacid. . . . . . . . g -.. 0.104 0.118 0.005 0.472 Glycine . . . . . . . ... 8... 0.011 0.012 0.001 0.050 Proline . . . . . ..... EE 0.048 0.054 0.002 0.218 Serine , ui .s ow onaw vs & . . 0.027 0.031 0.001 0.122 ! If vitamin D is added, each pound contains 2,000 I.U. 2 Based on composite data of all regular, hard, stick or brick margarines, not salted. * Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04068 MARGARINE, Regular, hard, stick or brick Corn, soybean (hydrogenated), and cottonseed (hydrogenated), salted! : 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 Mean error samples 1 st = 113.4 g 1 tsp = 4.7 g A 8 Cc D E F G PROXIMATE: 2 WEEE « + 5 @ & i 6 & WF 58 g 15.7 0.2 93 17.8 0.7 721.4 A kcal 718.7 815.0 33.8 3,260.1 gd energy = ¢ #48 = 5 kJ 3,007.1 3,410.0 141.3 13,640.1 Protein (NX 6.38). . . . . g . 0.9 0.1 34 1.0 0.0 3.9 Total lipid (fat) . . . . . . . g 80.5 0.03 572 91.3 3.8 365.1 Carbohydrate, total. . . . . g 0.9 1.0 0.0 41 Fiber. . os wv 55 # 3 1% + g A «isos wis wes g 2.0 0.03 61 2.3 0.1 9.1 MINERALS: Calcium. . . . . . . ... mg. 29.90 33.91 1.41 135.63 HOR . ¢ wo von ons ow ow mg. Magnesium. . . . . . . . mg. 2.60 2.95 0.12 11.79 Phosphorus . . . . . . . . mg. 22.90 25.97 1.08 103.87 Potassium . . . . . . . .. mg. 42.40 48.08 1.99 192.33 Sotho + ow + vw ov 5 ow bs mg. 943.42 9.46 337 1,069.84 44.34 4,279.35 UC , Jw 559 #4 0% 8 3 mg. VITAMINS: Ascorbicacid. . . . . . . . mg. 0.160 0.181 0.008 0.726 Thiamin. . . . . . . ... mg. 0.010 0.011 0.000 0.045 Riboflavin . . . . . . . . . mg. 0.037 0.042 0.002 0.168 NGA «4 wiv 5m va mg. 0.023 0.026 0.001 0.104 Pantothenic acid. . . . . . . mg. 0.084 0.095 0.004 0.381 VitaminBg . . . . . . .. mg. 0.009 0.010 0.000 0.041 Folacin . . . . . . . . .. meg 1.18 1.34 0.06 5.37 VitaminByp . . . . . . . . mcg 0.095 0.108 0.004 0.431 VER Ae © RE. 993 1,126 47 4,505 Co Ww. 3,307 3,750 155 15,000 Total tocopherol. . . . . . mg. 65.8 8.9 1 74.7 3.1 298.6 Alpha-tocopherol . . . . . . mg. 11.0 1.2 2 12.5 0.5 49.9 LIPIDS: Fatty acids: Saturated, total. . . . . . g 15.0 17.1 0.7 68.2 $0. 5 52a EB g 80: 5 vw 4s ov 3 @ £ 80. 5 wv v5 «vou g W000. o w+ oi 5s = g 120... LL... g 0.3 0.02 283 0.3 0.0 1.4 140. ........ 8 0.2 0.01 291 0.2 0.0 0.9 160: « 5 ¢ 55 +5 g 9.6 0.1 292 10.8 0.4 43.4 80, ; wham ssn g 5.0 0.03 292 5.6 0.2 22.5 Monounsaturated, total 8 36.8 41.8 1.7 167.0 16: «oi vow om ow ow ow £ 181... g 36.8 0.1 164 41.8 1.7 167.0 20:0... 0 LLL £ 20... ee 2 Polyunsaturated, total . . . g 25.1 28.5 1.2 113.8 182. z wz am 2 % g . 24.8 0.1 292 28.1 1.2 112.5 BB; soz 000s gz . 0.3 0.04 287 0.3 0.0 1.3 1B, , ow « ov s wo g yr. 1 7 SR g 2005. « vou woe ow £ 25. Z. 226. .. : + ni wd 2 Cholesterol . . . . . . .. mg. Phytosterols . . . . . . . . mg. 425 20 6 482 20 1,929 AMINO ACIDS: Tryptophan . . . . . . . . g 0.012 0.014 0.001 0.054 Threonine . . . . . . . . . g 0.039 0.044 0.002 0.177 Isoleucine . . . . . . . . . 2 0.052 0.059 0.002 0.236 Leucine. . . . . . . . .. 8 0.084 0.095 0.004 0.381 Lysine . . . . ...... g 0.068 0.077 0.003 0.308 Methionine. . . . . . . . g 0.021 0.024 0.001 0.095 Cystine , , wo wv + 5» g 0.008 0.009 0.000 0.036 Phenylalanine . . . . . . . g 0.041 0.046 0.002 0.186 Tyrosine . . . . . . . . g 0.041 0.046 0.002 0.186 Valine =. ». » sw v3 B58 & 8 0.057 0.065 0.003 0.259 Arginine. . . . . . . . . . 8 0.031 0.035 0.001 0.141 Histidine. . . . . . . . .. g 0.023 0.026 0.001 0.104 ADIN . wc ion ov sow ew g 0.029 0.033 0.001 0.132 Asparticacid . . . . . . . . 8 0.065 0.074 0.003 0.295 Glutamic acid. . . . . . . . 8g 0.179 0.203 0.008 0.812 Glycine . . . . . . .. .. g 0.018 0.020 0.001 0.082 Proline . . . . . . . . .. 8 0.083 0.094 0.004 0.376 Serine . . . . ...... 2 0.046 0.052 0.002 0.209 ! If vitamin D is added, each pound contains 2,000 I.U. 2 Based on composite data of all regular, hard, stick or brick margarines, salted. AH-8-4 (1978) NDB No. 04067 MARGARINE, Regular, hard, stick or brick Lard (hydrogenated)?! Page 67 Amount in edible portion of 1 pound of food as purchased Amount in edible portion of Amount in 100 grams, edible portion common measures of food Nutrients and units Stondord Nuiiber-of Approximate measure and weight Refuse: 0 Mean error samples n 3 E o 1 st, 113.4 g 1 tsp ; 4.7 g o PROXIMATE: * Water . . 25m 15.7 0.2 93 17.8 0.7 71.4 keal 733.2 831.4 34.5 3,325.8 Food energy - - - - - - - - kJ 3,067.7 3,478.8 144.2 13,915.1 Protein (NX 6.38). . . . | zg . 0.9 0.1 34 1.0 0.0 3.9 Total lipid (fat) . . . . . . . g . .. 80.5 0.03 572 91.3 3.8 365.1 Carbohydrate, total . . , . . 8 + «+ 0.9 1.0 0.0 4.1 Fiber. .. « ww o ov 2 #3» gow Ash... LLL. & sw 2.0 0.03 61 2.3 0.1 9.1 MINERALS: Calcium. . . . . . .. .. mg. wo. HON oi 2 3 5 von momen mg. . Magnesium . . | mg. . . Phosphorus . . . . . . . . mg. . . Potassium . . . . . . . .. mg. . . 42.40 48.08 1.99 192.33 Sodium . . . . . . . ... mg. 943.42 9.46 337 1,069.84 44.34 4,279.35 Zinc... LLL. mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . . . . . . . .. mg. Riboflavin . . . . . . . . . mg Niacin. sw v0 903m mg Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . . . mg. . . Folacin . . . . . . . . .. mcg VitaminByy . . . LL... mcg i . RE. Vitamin A . . . . Lo... w. Total tocopherol . . . . . . mg Lr -—— - a Alpha-tocopherol . . . . . . mg 1.4 1 1.6 0.1 6.5 LIPIDS: Fatty acids: Saturated, total . . . . . . gz ... 31.6 35.8 1.5 143.3 4:0... ...... gv ou 60. i irre g . BO: ; « vw vs wm wa £ WO. . : os 3 m5 3 g 0.1 1 0.1 0.0 0.5 120. . «wos woe 8 0.2 1 0.2 0.0 0.9 14:0... LL. g 1.0 1 11 0.0 4.5 160. . . . ..... g 19.1 1 21.7 0.9 86.6 BY. ow «vn bow 8 10.8 1 12.2 0.5 49.0 Monounsaturated, total £ 37.8 42.9 1.8 171.5 1. £ 2.2 1 2.5 0.1 10.0 Bw wo pow nosso 8 34.7 1 39.3 1.6 157.4 1 [F 8 0.8 0.9 0.0 3.6 2:1... LL. ¥ Polyunsaturated, total g 7.5 8.5 0.4 34.0 182... LLL. 8 71 1 8.1 0.3 32.2 BB. 5:20 45 wm» g 0.4 1 0.5 0.0 1.8 BY, wr mtn g 2008. . +s wos oma g 20:5. ooo ov wow ow ww £ 285. i ene ni g 26... LL. g . . . Cholesterol. . . . . . . . mg. . . 51 1 57 2 229 Phytosterols . . . . . . . . mg. . . 43 1 48 2 193 AMINO ACIDS: Tryptophan . . . . . . .. 8... 0.012 0.014 0.001 0.054 Threonine . . . . . . . . . g ooo 0.039 0.044 0.002 0.177 Isoleucine . . . . . . . . . £8 0.052 0.059 0.002 0.236 Leucine. . . . . . . ... 8... 0.084 0.095 0.004 0.381 Lysine . . . . . ..... g& 0.068 0.077 0.003 0.308 Methionine. . . . . . . . g vx 0.021 0.024 0.001 0.095 Cystine . . ........ 8... 0.008 0.009 0.000 0.036 Phenylalanine. . . . . .. 8 0.041 0.046 0.002 0.186 Tyrosine . . . . . . . .. g& 0.041 0.046 0.002 0.186 Valine . . . ....... g - .. 0.057 0.065 0.003 0.259 Arginine... . . . LL. g 0.031 0.035 0.001 0.141 Histidine. . . . . . . . .. g 0.023 0.026 0.001 0.104 ARDing . « .» wx 5 i ® & 3 3 g vx 0.029 0.033 0.001 0.132 Asparticacid . + 4 «2 vo» g& 0.065 0.074 0.003 0.295 Glutamicacid. . . . . . . . g 0.179 0.203 0.008 0.812 Glycine . . . . . . . . .. E + vou 0.018 0.020 0.001 0.082 Proline . . . . . . . . .. g& 0.083 0.094 0.004 0.376 Serine . . . . . . .. .. 88... 0.046 0.052 0.002 0.209 ! If vitamin D is added, each pound contains 2,000 I.U. 2 Based on composite data of all regular, hard, stick or brick margarines, salted. * Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04091 MARGARINE, Regular, hard, stick or brick Safflower and soybean (hydrogenated)! 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 Standard Number of Refuse: 0 Mean error samples 1st =113.49g 1 tsp=24.7g A B Cc D E F G 2 PROXIMATE: WBE: + + vi 2 wi 5 % Wm 3 g 15.7 0.2 93 17.8 0.7 71.4 keal 718.7 815.0 33.8 3,260.1 Foodenergy « « + + + + = kJ. 3,007.1 3,410.0 141.3 12,642. 1 Protein (NX 6.38). . . . . ; 0. 0.1 34 1.0 0.0 9 Total lipid (fat) . ) Ce : 80.5 0.03 572 91.3 3.8 365.1 Carbohydrate, total . . . . . g 0.9 1.0 0.0 4.1 FIDE... .. « «cv « ws ¥ 5 iw 4 v AI hm hs Bw : . 2.0 0.03 61 2.3 0.1 9.1 MINERALS: Calcium 5 ow 3 wou sw 5 8 mg 29.90 33.91 1.41 135.63 HOD ov ww x mw 8 mows mg. Magnesium me 2.60 2.95 0.12 11.79 Phosphorus . . . . . . . . mg. 22.90 25.97 1.08 103.87 Potassium . . . . . . . . . mg. 42.40 48,08 1.99 192.33 SOU « w + so 3 5 was mg. 943.42 9.46 337 1,069.84 44,34 4,279.35 Vi RP mg VITAMINS: Ascorbicacid. . . . . . . . mg. 0.160 0.181 0.008 0.726 Thiamin. . . . . . . ... mg. 0.010 0.011 0.000 0.045 Riboflavin . . . . . . . .. mg. 0.037 0.042 0.002 0.168 NRE i 65 2 ho 8 8 a mg. 0.023 0.026 0.001 0.104 Pantothenic acid. . . . . . . mg. 0.034 9.09% 9.004 238 VitaminBg + «vs ow sok mg. 0. . : . Folacin 0. es 1.18 1.34 0.06 5.37 VitaminByp . . . . . LL. mcg 0.095 0.108 0.004 0.431 — RE 993 1,126 47 4,505 Ti CEE Et v. 3,307 3,750 155 15,000 Total tocopherol . . . . . . mg. -- ivy "ot si Alpha-tocopherol . . . . . . mg. 17.8 1 20.1 0.8 80.5 LIPIDS: Fatty acids: Saturated, total . . . . . . g . 13.8 18.7 0.6 62.7 $0. . « 2 ow 5 FH £ BO; 5» wiz 5s sR 2 80. vs ow vw # wm + £ 1000, & « 5 « # 5 w + . 120... Lo... : . 0.4 0.1 3 0.5 0.0 1.9 140... ...... gz . 0.2 0.1 8 0.2 0.0 1.0 160. . . . . .... g 7.0 0.3 8 8.0 0.3 31.8 WO. ose ihe g . 6.1 0.3 8 6.9 0.3 27.6 Monounsaturated, total. . . g . 31.7 36 «0 3 5 143 . 2 1; IRE g 0.1 0.1 5 .1 .0 " BA os 00s ow g . 31.7 1.1 8 35.9 1:5 143.6 Wr. wv nmr wm 2 220. v « vv» wm» g Polyunsaturated, total . . . g . 31.4 35.6 1.8 142.4 2 vs mas B43 g . 31.3 1.1 8 35.4 1. 141.8 Bow s wis mv 3 8 0.2 0.1 5 0.2 0.0 0.7 18:4: iu 5 wm uw 3 ® % & g 2004... 2 voc vow g . 2005. 4 sv o5 own g 225. «vous 8 . 226. . 4 0 vs 55d g Cholesterol. . . . . . . . mg. Phytosterols . . . . . . . . mg. 203 1 230 10 921 AMINO ACIDS: Tryptophan . . . . . . . . 8 0.012 0.014 0.001 0.054 Threonine . . . . . . . . . g 0.039 0.044 0.002 0.177 Isoleucine . . . . . . . . . g 0.052 0.059 0.002 0.236 Leucine. . . . . . . . . . g 0.084 0.095 0.004 0.381 Lysine: . . oo + 6% 5 0 & g 0.068 0.077 0.003 0.308 Methionine. . . . . . . . 8 0.021 0.024 0.001 0.095 CYSHOE vy + 4 iv 5 won % ow 8 0.008 0.009 0.000 0.036 Phenylalanine . . . . . . . g 0.041 0.046 0.002 0.186 Tyrosine . . . . . . . .. g 0.041 0.046 0.002 0.186 Valine ©... o.oo... g 0.057 0.065 0.003 0.259 AIgIInE,: + + 5 % 5 # 5 W 4 g 0.031 0.035 0.001 0.141 Histidine. . . . . . . . . . 8 0.023 0.026 0.001 0.104 Alanine & + wc 5 5 «3 © g 0.029 0.033 0.001 0.132 Asparticaeid uv +» 5 «+ sw 8 0.065 0.074 0.003 0.295 Glutamicacid. . . . . . . . 8 0.179 0.203 0.008 0.812 Glycine . . . . . . . . .. 8 0.018 0.020 0.001 0.082 Proline . . . . . . . . .. 8 0.083 0.094 0.004 0.376 Serine . . . . aise ss 8 0.046 0.052 0.002 0.209 1 If vitamin D is added, each pound contains 2,000 I.U. 2 Based on composite data of all regular, 3 Dashes denote lack of reliable data for a nutr hard, stick or brick margarines, salted. jent believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04078 MARGARINE, Regular, hard, stick or brick Safflower, soybean (hydrogenated), and cottonseed (hydrogenated)? 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 Refuse: ( Standard Number of Mean error samples 1st =113.4g 1 tsp=24.7g A B Cc E F G PROXIMATE: Water. . . ........ zg. 15.7 v.2 93 17.8 0.7 71.4 kcal 718.7 815.0 33.8 3,260.1 Poodgntrgy = ¢ = » + w+ kJ 3,007.1 3,410.0 141.3 13,640.1 Protein (NX 6.38). . . . . g . 0.9 0.1 34 1.0 0.0 3.9 Total lipid (fat) . . . . . . . g 80.5 0.03 572 91.3 3.8 365.1 Carbohydrate, total . . . . . g 0.9 1.0 0.0 4.1 Fiber. . . wow « wo « + wo g Ash . . . . ....... g 2.0 0.03 61 2.3 0.1 9.1 MINERALS: Callum . «+ ow v5 v5 w+ mg. 29.90 33,91 1.41 135.63 PON: ow vv wc 5 ov 5 wm 4 mg. Magnesium . . . . mg. 2.60 2.95 0.12 11.79 Phosphorus. . . . . . . . mg. 22.90 25.97 1.08 103.87 Potassium . . . . . . . . . mg. 42.40 48.08 1.99 192.33 Sodium . . . . . . . ... mg. 943.42 9.46 337 1,069.84 44,34 4,279.35 ZINE ihe ee ee mg. VITAMINS: Ascorbicacid. . . . . . . . mg. 0.160 0.181 0.008 0.726 Thiamin. « ow 5 ¢ o 4 1 & mg. 0.010 0.011 0.000 0.045 Riboflavin . . . . . . . . . mg. 0.037 0.042 0.002 0.168 Niacin... . . . . ... mg. 0.023 0.026 0.001 0.104 Pantothenic acid. . . . . . . mg. 0.084 0.095 0.004 0.381 VitaminBg . . . . . . .. mg. 0.009 0.010 0.000 0.041 Folacin . . . . . ..... meg 1.18 1.34 0.06 8, 37 VitaminByp . . . . . . . . meg 0.095 0.108 0.004 0.431 Vitamin A RE 993 1,126 47 4,505 AMINA Fry 3,307 3,750 155 15,000 Total tocopherol . . . . , . mg. ua -—— _—— -—- Alpha-tocopherol . . . . . . mg. Fp -—— -— -— LIPIDS: Fatty acids: Saturated, total . . . . . . 8g . 13.3 15.0 0.6 60.1 ABO. wows woes owe 2 6:0, ov +» +% sv 2 wm g BIO: vv now show g 100: = v 4 2. 2 » w+ £ 220. wis 2 #5 5 & + 8 WO, vu 0m 4s wa 8 0.2 0.04 4 0,2 0.0 0.7 Wl. ww vs ws 8 7.6 0.7 4 8.6 0.4 34.5 180. . « ..o + uw g 5.5 0.8 4 6.2 0.3 24.9 Monounsaturated, total 2 23.0 26.1 1s 104.5 16:1... . ..... £ Bes msm 5 8 23.0 0.6 4 26.1 1.1 104.5 20:Vs » woes ow dE g Vs 5 6m 3 50 «5 g Polyunsaturated, total . . . g 40.7 46.1 1.9 184.4 RN J 8 40.6 2.0 4 46.0 1.9 184.2 188. . oon vn 8 0.1 0.02 4 0.1 0.0 0.3 184. . . ov vv «a g 20:4. . viv om os a £ 205. +s wus ow wu £ 5 2:5. .. vu g i R26: vo own ow wow g . Cholesterol. . . . . . . . mg. Phytosterols . . . . . . . . mg. --— -—— LL — AMINO ACIDS: Tryptophan . . . . . . . zg 0.012 0.014 0.001 0.054 Threonine . . . . . . . .. g 0.039 0.044 0.002 0.177 Isoleucine . . . . . . . .. g 0.052 0.059 0.002 0.236 Leucine. . . . . . .... 8 0.084 0.095 0.004 0.381 Lysine . . . ....... g 0.068 - 0.077 0.003 0.308 Methionine . . . . . . .. 8 0.021 0.024 0.001 0.095 CYSting . « = «4 % 5 5 in 4 8 0.008 0.009 0.000 0.036 Phenylalanine . . . . . . . 8 0.041 0.046 0.002 0.186 Tyrosine . . . . .. ... 8 0.041 0.046 0.002 0.186 Valine... o.oo... 8 0.057 0.065 0.003 0.259 Arginine. . . . LL... g 0.031 0.035 0.001 0.141 Histidine. . . . . . . . .. g 0.023 0.026 0.001 0.104 Alanine . . . «i sos s on. 8 0.029 0.033 0.001 0.132 Asparticdeid = . 4 ow + 4 8 0.065 0.074 0.003 0.295 Glutamicacid. . . . . . . . 8 0.179 0.203 0.008 0.812 Glycine . . . . . . .... g 0.018 0.020 0.001 0.082 Proline . . . . . . . . .. 8 0.083 0.094 0.004 0.376 Serine . . . . . . .... z 0.046 0.052 0.002 0.209 ! If vitamin D is added, each pound contains 2,000 I.U. 2 Based on composite data of all regular, hard, ® Dashes denote lack of reliable data for a nutr stick or brick margarines, salted. ient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04079 MARGARINE, Regular, hard, stick or brick Safflower, soybean, soybean (hydrogenated), and cottonseed (hydrogenated)! Page 70 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 " oor ophet 1st =113.4 91 tsp =4.7g A B Cc D E F G PROXIMATE: ? Water. . . . . . . . ... g 15.7 0.2 93 17.8 0.7 71.4 kcal 718.7 815.0 33.8 3,260.1 Food energy = = «= + + +c kJ 3,007.1 3,410.0 141.3 13,640.1 Protein (NX 6.38). . . . . & vw . 0.1 34 1.0 0.0 3.9 Total lipid (fat) . . . . . . . g .. 80.5 0.03 572 91.3 3.8 365.1 Carbohydrate, total . . . . . g . . 0.9 1.0 0.0 4.1 Fiber: w « o w 5 ww» vw g . Ash... g . . 2+0 0.03 61 2.3 0.1 9.1 MINERALS: CACM: + 5 + 5 53 + & mg. . . 29.90 33.91 1.41 135.63 WOR s 4 ww & W % § wid » mg. . Magnesium. . . . . . . . mg. 2.60 2.95 0.12 11.79 Phosphorus . . . . . . . . mg. . . 22.90 25.97 1.08 103.87 Potassium . . . . . . . . . mg. . . 42.40 48.08 1.99 192.33 Sodium . . . . . Lo... mg. . . 943.42 9.46 337 1,069.84 44.34 4,279.35 ZING + vo vino neo oes mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.160 0.181 0.008 0.726 THamin. & . o 5 + » 4 + » mg. . . 0.010 0.011 0.000 0.045 Riboflavin. . + « + = « + « mg. . . 0.037 0.042 0.002 0.168 Niacin. . . . . . . . .. mg. . 0.023 0.026 0.001 0.104 Pantothenic acid. . . . . . . mg. . . 0.084 0.095 0.004 0.381 VitaminBg . . . . . . . . mg. 0.009 0.010 0.000 0.041 FOlaein « + ow + + 5 + & » meg . . 1.18 1.34 0.06 5,37 VitaminByg . . . . o.oo. meg . . 0.095 0.108 0.004 0.431 " RE. 993 1,126 47 4,505 Vitamin A . «o.oo. roy 3,307 3,750 155 15,000 Total tocopherol . . . . . . mg. deem -—— wri --- Alpha-tocopherol . . . . . . mg. 16.4 1 18.6 0.8 74.5 LIPIDS: Fatty acids: Saturated, total. . . . . . g 14.4 16.3 0.7 65.2 B10 vs woe ow g 6:0. . ....... g . 80. » «sv 5 vw ¥ g YOI0, ow ¢ 6 5 Ww @ g T20:. ow 5 5 9 5 sw + g Ms ws vow now g 0.2 1 0.3 0.0 1.1 180. « wiv sows g 7.7 1 8.7 0.4 34.8 180. . ....... g 6.5 1 7.3 0.3 29.3 Monounsaturated, total. . . g 30.3 34.4 1.4 137.6 161. ........ 8 0.2 1 0.3 0.0 1.1 181. ....... 8 30.1 1 34.1 1.4 136.5 201 + 3 wos wm ow on 8 220. v5 owok am os g Polyunsaturated, total . . . g 32.3 36.6 1.5 146.3 182. . vn sew nw g 32.0 1 36.3 1.5 145.2 183. .. os ass g 0.2 1 0.3 0.0 l.1 188: i w 63 w + % W g 2004, ; «wou sw £ 20:5. . + + 5 5 sou ow £ 25. . wv nowov som E «on F326. « 0 vow ny Bow g tw Cholesterol. . . . . . . . mg. Phytosterols . . . . . . . . mg. « 235 1 266 11 1,066 AMINO ACIDS: Tryptophan . . . . . . . . g 0.012 0.014 0.001 0.054 Threonine . . . . . . . . . 8 ow 0.039 0.044 0.002 0.177 Isoleucine . . . . . . . . . 8 0.052 0.059 0.002 0.236 Leucine. . . . . . . . .. g& 0.084 0.095 0.004 0.381 Lysine . . . . . . . . .. 8 0.068 . 0.077 0.003 0.308 Methionine . . . . . . .. g 0.021 0.024 0.001 0.095 Cystine . . . . . . . ... g 0.008 0.009 0.000 0.036 Phenylalanine . . . . . . . g 0.041 0.046 0.002 0.186 Tyrosine . . . . o.oo. 8 0.041 0.046 0.002 0.186 Valine . . . . . .. g8 0.057 0.065 0.003 0.259 Arginine. . . . . .... 8... 0.031 0.035 0.001 0.141 Histidine. . . . . . . . .. 8... 0.023 0.026 0.001 0.104 Alanine . . . . . . .. g 0.029 0.033 0.001 0.132 Asparticacid . . . . . . . g 0.065 0.074 0.003 0.295 Glutamicacid. . . . . . . . & 0.179 0.203 0.008 0.812 Glycine . . . . . . .... g 0.018 0.020 0.001 0.082 Proline . . . . . . .... g 0.083 0.094 0.004 0.376 Serine . . . ....... 8 0.046 0.052 0.002 0.209 1 If vitamin D is added, each pound contains 2,000 I.U. 2 Based on composite data of all regular, hard, stick or brick margarines, salted. 3 Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04089 MARGARINE, Regular, hard, stick or brick Page 71 Soybean (hydrogenated) 8 i Amount in edible portion of Amount in edible portion of | . Aurountin 100grams, edible postion common measures of food 1 pound of food as purchased Nutrients and units : Standard Numberof Approximate measure and weight Refuse:0 Mean error samples 1 st=113.4g 1 tsp =4.7g A B C D E F G PROXIMATE? Water. . . . . ...... gan 15,7 0.2 93 17.8 0.7 71.4 kcal . 718.7 815.0 33.8 3,260.1 Pood epergy = » + a «+ w KL 3,007.1 3,410.0 141.3 13,640.1 Protein (NX 6.38). . . . . g . .. 0.9 0.1 34 1.0 0.0 3.9 Total lipid (fat) . . . . . . . wi 80.5 0.03 572 91.3 3.8 365.1 Carbohydrate, total . , . . . Eg «ww 0.9 1.0 0.0 4.1 Fiber. . . . . ...... 2 wy A 5% 5% onan 8 «ou 2.0 0.03 61 2.3 051 92.1 MINERALS: Calciumiv. « + wv 3 5% 4 = mg... 29.90 33.91 1.41 135.63 Ion « wu 2 ws 5s 565 4 mg. . Magnesium . mg. . . 2.60 2.95 0.12 11.7% Phosphorus . . . . . . . . mg. . . 22.90 25.97 1.08 103.87 Potassium . . . . . . . . mg. . . 42.40 48.08 1.99 192,33 Sodium . . . . mg. . . 943.42 9.46 337 1,069.84 44.34 4,279.35 ZINE i 4 Gk homo won mg. « VITAMINS: Ascorbicacid. . . . . . , mg. . . 0.160 0.181 0.008 0.726 Thiamin. . . . ...... mg. . . 0.010 0.011 0.000 0.045 Riboflavin . . . . . . . . . mg. . . 0.037 0.042 0.002 0.168 Niacin. . . . . . . ... mg. . . 0.023 0.026 0.001 0.104 Pantothenic acid. . . . . . . mg. « » 0.084 0.095 0.004 0.381 VitaminBg . . . . . . .. mg. . . 0.009 0.010 0.000 0.041 FORGIN + « 4 + + mov a wn » meg . . 1.18 1.34 0.06 5,37 VitaminByp . . . . LL. meg . 0.095 0.108 0.004 0.431 _— RE. . . 993 1,126 47 4,505 YRAWAEL « or ct ws w... 3,307 3,750 155 15,000 Total tocopherol . . . . . . mg. . . 3. ——- i we Alpha-tocopherol . . . . . . mg. . . 3.1 1 3.6 0.1 14.2 LIPIDS: Fatty acids: Saturated, total. . . . . . g . .. 16.7 18.9 0.8 75.6 80, , »", i woe: ou £ om 6:0. . wus ww oun 8g 80. ........ g 100. « vom v wom va g T2200 & 5 0 2 8 wm» g 140. ........ 8 0.2 0.1 4 0.2 0.0 0.7 160. . ....... g 9.6 0.6 4 10.9 0.5 43.6 BO. wow owe § . 6.9 0.1 4 7.8 0.3 31.3 Monounsaturated, total. . . g . . . 39.3 44.6 1.8 178.5 16:1... ... Eg «vs 0.2 1 0.3 0.0 1.1 IBV i io 4 won» mom 8 vou 39.1 1.5 4 44.3 1.8 177.4 0:1, 4ov sw Eos 8 . oot EE 8 «wo» Polyunsaturated, total . . . g . . . 20.9 23.7 1.0 95.0 82. wv sm v5 wg 2 50 19.4 1.2 4 22.0 0.9 88.0 183... ....... 8... 1.8 0.4 4 1.7 Owl 6.9 18:4... . .. .. B® a owe 2008. 4 v2 oon os owe £ 20:5. 5 iv i sn soem £ 25. s vs vm a sw £ 226. . 5 wow g ian Cholesterol . . . . . .. . ME ow Phytosterols . . . . . . . . mg. . . 146 1 166 7 662 AMINO ACIDS: Tryptophan . . . . . . .. & 0.012 0.014 0.001 0.054 Threonine . . . . . . . .. & ... 0.039 0.044 0.002 0.177 Isoleucine . . . . . .. .. A 0.052 0.059 0.002 0.236 Leucine, . . . ...... £ -.. 0.084 © 0.095 0.004 0.381 Lysine «x s ww» wow ss 8 0.068 0.077 0.003 0.308 Methionine. . . . . . .. Ei ow 0.021 0.024 0.001 0.095 Cystine . . . ....... £ 0.008 0.009 0.000 0.036 Phenylalanine. . . . . .. £8 sah 0.041 0.046 0.002 0.186 Tyrosine. . . . LL... g wi 0.041 0.046 0.002 0.186 Valine ~. . . ....... £ = % 4 0.057 0.065 0.003 0.259 Arginine... . LLL. & 0.031 0.035 0.001 0.141 Histidine. . . . . . .... & 0.023 0.026 0.001 0.104 Alanine . . . . LL. £ wv. 0.029 0.033 0.001 0.132 Asparticacid . . . . . . . . 2 wn 0.065 0.074 0.003 0.295 Glutamic acid. . . . . . . . £ wl 0.179 0.203 0.008 0.812 Glycine . . . . . ..... £ ws 0.018 0.020 0.001 0.082 Proline . . . ....... £ 2 + 0.083 0.094 0.004 0.376 Serine . . . ....... & vw 0.046 0.052 0.002 0.209 , If vitamin D is added, each pound contains 2,000 I.U. 2 Based on composite data of all regular, hard, stick or brick margarines, salted. Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04073 MARGARINE, Regular, hard, stick or brick Soybean and soybean (hydrogenated)? Page 72 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: mM Standard Number of eon eer Ample 1 st =113.4g 1 tsp=4.79g A B C D E F G PROXIMATE:? Water. . . . . . . . . 8g... 15.7 0.2 93 17.8 0.7 71.4 kcal 718.7 815.0 33.8 3,260.1 Food energy » = « =» «i { k 3,007.1 3,410.0 141.3 13,640.1 Protein (NX 6.38) . . . . . g + = 0.9 0.1 34 1.0 0.0 3.9 Total lipid (fat) . . . . . . . gE vows 80.5 0.03 572 91.3 3.8 365.1 Carbohydrate, total . . . . . g . . . 0.9 1.0 0.0 4.1 Fiber. . . . w « so » + 2. g + ows | AP 7. ew SFR E g vq 2.0 0.03 61 2.3 0.1 9.1 MINERALS: Calcium . + & 5» 4 5 © & mg. . . 29.90 33.91 1.41 135.63 on. , sw v4 «3 wm mg. . . Magnesium , . . . . . . . Mee « « 2.60 2.95 0.12 11.79 Phosphorus. . . . . . . . mg. . . 22.90 25.97 1.08 103.87 Potassium . . . . . . . . . mg. . . 42.40 48.08 1.99 192.33 Sodium . . . . . .. mg... 943.42 9.46 337 1,069.84 44.34 4,279.35 ZING © 5 ws 3 @ ER EE mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg... 0.160 0.181 0.008 0.726 Thiamin. . . . . . . ... mg... 0.010 0.011 0.000 0.045 Riboflavin . . . . . . . .. mg... 0.037 0.042 0.002 0.168 Niacin... . . mg... 0.023 0.026 0.001 0.104 Pantothenic acid. . . . . . . mg. . . 0.084 0.095 0.004 0.381 VitaminBg . . . . . . . . mg. . 0.009 0.010 0.000 0.041 Folacin vw: 4 5 wy 3 = 5 « = meg 1.18 1.34 0.06 5.317 VitaminByg . Lo... LL meg 0.095 0.108 0.004 0.431 Vitamin A [RE 993 1,126 47 4,505 IRM Tze ee wv. 3,307 3,750 155 15,000 Total tocopherol . . . . . . mg. . . Yon [ee rei -— Alpha-tocopherol . . . . . . mg... -— -— -—— el] LIPIDS: Fatty acids: Saturated, total . . . . . . g . . 13.1 14.9 0.6 59.6 410. 4 om 5 inom = ce g . G0. . . .owous om £ 80: mou vm o¥ 5 ww £ TOO, « 2 5 w # » = + g 120 wv vw v5 ow « g 14:0... LL. g Oud 0.07 2 0.1 0.0 0.3 16:0... .... 8 8.1 0.1 9 9.2 0.4 37.0 180. . ....... & 4.9 0.2 9 5.6 0.2 22.3 Monounsaturated, total. . . g 37.6 42.6 1.8 170.5 VOT: 2 5 5 » 5 @« ¢ # £ Whe ss0e swe g 37.6 0.1 9 42.6 1.8 170.5 2001: vv ow ow woe oe 8g 20 2 soem ow ow £ Polyunsaturated, total . . . g 26.2 29.7 1.2 119.0 182. ........ & 24.3 0.4 9 27.5 1.1 110.1 8 ia sau men g 1.9 0.2 9 2.2 0.1 8.8 V8 2 wih pW ES g 204 3 vou x 5 kos ow g 20:5. 2 50 8 mow ow ow g 225. . vv wea 8 NB. . «mown g ani Cholesterol . . . . . . . . mg. . . Phytosterols . . . . . . . . mg. . . 219 9 6 248 10 992 AMINO ACIDS: Tryptophan . . . . . . . g 0.012 0.014 0.001 0.054 Threonine . . . . . . . . . g 0.039 0.044 0.002 0.177 Isoleucine . . . LL... g 0.052 0.059 0.002 0.236 Leucine: . . . . . . . . . . 8 0.084 0.095 0.004 0.381 Lysine . . . . . ..... 8g 0.068 0.077 0.003 0.308 Methionine . . . . . . . . g 0.021 0.024 0.001 0.095 CYNE . vic o vn x wows 8 0.008 0.009 0.000 0.036 Phenylalanine. . . . . . 8 0.041 0.046 0.002 0.186 Tyrosine. . . . . . . 8 0.041 0.046 0.002 0.186 Valine . o.oo... 8 0.057 0.065 0.003 0.259 Arginine... LL... 8 0.031 0.035 0.001 0.141 Histidine. . . . . . . . .. g 0.023 0.026 0.001 0.104 Alanine . . LL... g 0.029 0.033 0.001 0.132 Asparticacid . . . . . . . . g 0.065 0.074 0.003 0.295 Gluamicacid. . . . . . . . & 0.179 0.203 0.008 0.812 Glycine . . . . . ..... g 0.018 0.020 0.001 0.082 Proline... . Lo... g 0.083 0.094 0.004 0.376 Serine... oases ss 8 0.046 0.052 0.002 0.209 ! If vitamin D is added, each pound contains 2,000 I.U. 2 Based on composite data of all regular, hard, stick or brick margarines, salted. * Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04080 MARGARINE, Regular, hard, stick or brick Soybean (hydrogenated), corn, and cottonseed (hydrogenated) Page 73 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 Stir NGHGer ot Approximate measure and weight Refuse: 0 Mean error samples = . 1 tsp = 4.7 A . c 5 1 st . 113.4 g 1 tsp 7 9 G PROXIMATE: 2 ES g . .. 15.7 0.2 93 17.8 0.7 71.4 kcal . . 718.7 815.0 33.8 3,260.1 Food energy - - - - - - . - kj... 3,007.1 3,410.0 141.3 13,640.1 Protein (N X 6.38) EEE g£ . .. 0.9 0.1 34 1.0 0.0 3.9 Total lipid (fat) . . . . . . . g ... 80.5 0.03 572 91.3 3,8 365.1 Carbohydrate, total . . . . . 2 ow» 0.9 1.0 0.0 4.1 Fiber . . . . . . . . .. gL. Ash . . ......... g . >. 2.0 0.03 61 2.3 0.1 9.1 MINERALS: Callous wo» w «3 % 5 5 mg. . . 29.90 33.91 1.41 135.63 Hon: "s ww s mas muna mg. . . Magnesium | mg. . . 2.60 2.95 0.12 11.79 Phosphorus. . . . . . . . mg. . . 22.90 25.97 1.08 103.87 Potassium . . . . . . . ., . mg. . . 42.40 48.08 1.99 192.33 Sodium . . . . . . . ... mg. . . 943.42 9.46 337 1,069.84 44,34 4,279.35 Zinc . o.oo... mg. . . VITAMINS: Ascorbicacid . . . . . . . mg. . . 0.160 0.181 0.008 0.726 Thigmini, » «2 wv 3 w + » mg. . . 0.010 0.011 0.000 0.045 Riboflavin . . . . . . . .. mg. . . 0.037 0.042 0.002 0.168 Niaeink vw «ww ov ww oe ow mg. . . 0.023 0.026 0.001 0.104 Pantothenic acid. . . . . . . mg. . . 0.084 0.095 0.004 0.381 VitaminBg . . . . . . .. mg. . . 0.009 0.010 0.000 0.041 Folacin . . . . . . . . .. meg . 1.18 1.34 0.06 5.37 VitaminByp . . . . meg . 0.095 0.108 0.004 0.431 Vitamin A RE. . . 993 1,126 47 4,505 HET wc ox «2 ve ie 3,307 3,750 155 15,000 Total tocopherol . . . . . . mg. . . Loa i mn LL Alpha-tocopherol . . . . . . mg. . . -— -——— -— -— LIPIDS: Fatty acids: Saturated, total. . . . . . «aoe 19.8 22.5 0.9 89.9 40. : vw 15 5 + 5 Ev on 6:0: : « v3 w v5 = 8 BO. 4 wv 5 5% 4 4 ow £ 100. . « «2 «+ 5 u 8 0. « vo vs wns nw g 0: « ot 4800 = 8 0.3 0.07 2 0.3 0.0 1.4 0:2 oi 2 4 8 8 «nw 10.9 0.1 2 12.4 0.5 49.5 18:10 2 wo 5 2+ 4 a glia 8.6 0.1 2 9.8 0.4 39,1 Monounsaturated, total. . . g . 32.0 36.3 1.5 145.2 16 + wwe 5 wow ov 8 «sw 181... g «vo 32.0 0.04 2 36.3 1.5 145.2 J g 220. i hora w g Polyunsaturated, total . . . g . . . 25.1 28.5 1.2 113.9 18:2. « + 9 + + CAE wow 23.6 0.1 2 26.8 1.1 107.2 18:83 % «wu 5 ow 5 3 £ «i 1.5 0.0 2 1.7 0.1 6.6 188... wv www g 20:4... LL... g 2005, 0 vue £ 28: via os ow x 8 wow + 226: «= i 5 © ¥ 5 =» 8g . .. Cholesterol . . . . . . .. mg. . . Phytosterols. , . . . . . . . mg. « -——— -—— -— -—— AMINO ACIDS: Tryptophan . . . . . . . . g vows 0.012 0.014 0.001 0.054 Threonine . . . . . . . . . 8g . .. 0.039 0.044 0.002 0.177 Isoleucine . . . . . . . .. g 0.052 0.059 0.002 0.236 Leucine. , . . . . .. .. 8 0.084 0.095 0.004 0.381 Lysine . , 5 5 av 4 os g 0.068 0.077 0.003 0.308 Methionine . . . . . , . . & 0.021 0.024 0.001 0.095 Cystine v « + wv #9 2 wu 8 0.008 0.009 0.000 0.036 Phenylalanine . . . . . . . 8 0.041 0.046 0.002 0.186 Tyrosine . . . . .. ... g 0.041 0.046 0.002 0.186 Valine . . . ....... & 0.057 0.065 0.003 0.259 Arginine. + . + «vu vo. & 0.031 0.035 0.001 0.141 Histiding, » wo 3 5 + 3 8... 0.023 0.026 0.001 0.104 ARDIDE + « « © 5 5 4s an 8 0.029 0.033 0.001 0.132 Asparticacid . . . . . . . . 8 0.065 0.074 0.003 0.295 Glutamicacid. . . . . . . . 8 0.179 0.203 0.008 0.812 Glycine . . . . . . .. .. 8 0.018 0.020 0.001 0.082 Proline . . . . . . . ... 8 0.083 0.094 0.004 0.376 Serine . . . . . . .... 8 0.046 0.052 0.002 0.209 ! If vitamin D is added, each pound contains 2,000 I.U. * Based on composite data of all regular, hard, stick or brick margarines, salted. * Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04074 MARGARINE, Regular, hard, stick or brick Soybean (hydrogenated) and cottonseed! Page 74 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 Stelidarg Number st pes 1st=134qg 1tsp=24.7g A B Cc D E F G PROXIMATE: ? Water. . . . . . . . ... g 15.7 0.2 93 17.8 0.7 71.4 keal 718.7 815.0 33.8 3,260.1 Food energy - + + + = + + * kJ. 3,007.1 3,410.0 141.3 13,640.1 Protein (NX 6.38). . . . . g 0.9 0.1 34 1.0 0.0 3.9 Total lipid (fat) . . . . . . . g 80.5 0.03 872 91.3 3.8 365.1 Carbohydrate, total . . . . . g 0.9 1.0 0.0 4.1 FiDRP sw iv 4 & ow & 5 # + 8 w 8 Ash... oo g 2.0 0.03 61 2.3 0.1 9.1 MINERALS: Calcium. . . . . . . . .. mg. 29.90 33.91 1.41 135.63 on , . isk a dE mE mg. Magnesium . . . . . . . . mg. 2.60 2.95 0.12 11.79 Phosphorus . . . . . . . . mg. 22.90 25.97 1.08 103.87 Potassium . . . . . . . . . mg. 42.40 48.08 1.99 192.33 Sodium . . . . . . LL... mg. 943.42 9.46 337 1,069.84 44.34 4,279.35 ZING « 5 ov wom ow wow ww mg. VITAMINS: Ascorbicacid . . . . . . . . mg. 0.160 0.181 0.008 0.726 Tham. « + 4 + +o + » & mg. 0.010 0.011 0.000 0.045 RiboHavin . + « +s w + 5 © mg. 0.037 0.042 0.002 0.168 Niacin... . . mg. 0.023 0.026 0.001 0.104 Pantothenic acid. . . . . . . mg. 0.084 0.095 0.004 0.381 VitaminBg . . . . . . . . mg. 0.009 0.010 0.000 0.041 Folacin . . . . . . . ... meg 1.18 1.34 0.06 5.37 VitaminByp . . . . Lo... meg 0.095 0.108 0.004 0.431 Vitae (RE: 993 1,126 47 4,505 Coo 1. 3,307 3,750 185 15,000 Total tocopherol . . . . . . mg. ee -—— -—— ek Alpha-tocopherol . . . . . . mg. 6.1 1 7.0 0.3 27.9 LIPIDS: Fatty acids: Saturated, total . . . . . . g 16.3 18.5 0.8 74.1 0; wv sv vow @ £ G0 wiv a mow wow. £ 80. . . . . .. .. £ 1000. .. + o + = + « ¥ g 1220... g M0 «wise 5 g 0.1 0.0 7 0.2 0.0 0.7 16:0 vo won vow oe g 10.0 0.6 7 11.3 0.5 45.2 18:0. « « wo x =o» x g 6.2 0.4 7 7.1 0.3 28.2 Monounsaturated, total g 40.7 46.2 1.9 184.8 rr g Wo vonom 5 55 8 3 g 40.7 3.3 7 46.2 1.9 184.8 2000. 25 ws mE ks £ 220. is vos woe wow g Polyunsaturated, total . . . g 19.9 22.5 0.9 90.2 182... Lo... 2 19.2 2.4 7 21.8 0.9 87.2 183... g 0.7 0.2 7 Ou? 0.0 3.0 184. . . £ 2004. Lo... g 2005. 5 v4 5 8 ome £ 25. g PB. i ov ow wos ow z Cholesterol « . + « + + « » mg. Phytosterols . . . . . . . . mg. 219 1 248 10 993 AMINO ACIDS: Tryptophan . . . . . . . . g 0.012 0.014 0.001 0.054 Thiconing = = « + = + = = + g 0.039 0.044 0.002 0.177 Isoleucine . . . . . . . . . g 0.052 0.059 0.002 0.236 LEUCINE ; ov = wi sv w © » g 0.084 0.095 0.004 0.381 Lysine , uv wv ouox ow oun 8 0.068 0.077 0.003 0.308 Methionine. . . . . . . . 8 0.021 0.024 0.001 0.095 Cystine . . . . . . . . . 8 0.008 0.009 0.000 0.036 Phenylalanine . . . . . . . g 0.041 0.046 0.002 0.186 Tyrosine . . . . . . . . . £ 0.041 0.046 0.002 0.186 Vane “+ + 4 ws 5 «xox g 0.057 0.065 0.003 0.259 Arginine. . . . . . . . . . £ 0.031 0.035 0.001 0.141 Histidine. . . . . . . . . . g 0.023 0.026 0.001 0.104 Alanine . . . . . . . . . . g 0.029 0.033 0.001 0.132 Asparticacid . . . . . . . . g 0.065 0.074 0.003 0.295 Glutamicacid. . . . . . . . g 0.179 0.203 0.008 0.812 Glycine s + + + 5 5 + « = + g 0.018 0.020 0.001 0.082 Proline . . . . . «+ «ws g 0.083 0.094 0.004 0.376 Serine . . . . . . . . .. g 0.046 0.052 0.002 0.209 , If vitamin D is added, each pound contains 2,000 I.U. \ Based on composite data of all regular, hard, stick or brick margarines, salted. Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04075 MARGARINE, Regular, hard, stick or brick Soybean (hydrogenated) and cottonseed (hydrogenated)? Page 75 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: () Standard Number of Mean error samples 1 st = 113.4 g 1 tsp = 4, A B Cc D E F G PROXIMATE:? Walkers ww « o we 3 5 w » gw g . 15.7 0.2 93 17.8 0.7 71.4 kcal 718.7 815.0 33.8 3,260.1 Foodenergy = = = * = + » » kJ 3,007.1 3,410.0 141.3 13,640.1 Protein (NX 6.38). . . . . g . 0.9 O.d 34 1.0 0.0 3.9 Total lipid (fat) . . . . . . . g 80.5 0.03 872 91.3 3.8 365.1 Carbohydrate, total . , . . . g 0.9 1.0 0.0 4.1 Fiber. . « os wv am + & Z 2 I EEE 8 . 2.0 0.03 61 2.3 0.1 9.1 MINERALS: Calcium . . . . . . .. mg. 29.90 33.91 1.41 135.63 Iron . . . . ....... mg. Magnesium , . . . . . mg. 2.60 2.95 0.12 11.79 Phosphorus. . . . . . . . mg. 22.90 25.97 1.08 103.87 Potassium . . , . . . . mg. 42.40 48.08 1.99 192.33 Sodium . . + uuu. os mg. 943.42 9.46 337 1,069.84 44.34 4,279.35 ZING. wv wom or sows am 3 mg. VITAMINS: Ascorbicacid. . . . . . . . mg. 0.160 0.181 0.008 0.726 Thiamin. . . . . . . . mg. 0.010 0.011 0.000 0.045 Riboflavin . . . . . . . . . mg. 0.037 0.042 0.002 0.168 Niacin. . . . . . . . .. mg. 0.023 0.026 0.001 0.104 Pantothenic acid. . . . . . . mg. 0.084 0.095 0.004 0.381 VitaminBg . . . . . . .. mg. 0.009 0.010 0.000 0.041 Folacin . . . . . . . . . . meg 1.18 1.34 0.06 5.37 VitaminByp . . . . . . mcg 0.095 0.108 0.004 0.431 Vitamin A... Lo... RE, 993 1,126 47 4,505 Ww. 3,307 3,750 155 15,000 Total tocopherol . . . . . . mg. 37.0 4.6 14 42.0 1.7 167.9 Alpha-tocopherol . . . . . . mg. 7.8 1.2 14 8.8 0.4 35.2 LIPIDS: Fatty acids: Saturated, total. . . . . . g 15.1 17,1 0.7 68.5 4:0... .. g 6:0. . .. ..... £ 80. . ....... g 1004 + 4 5 5 oon» » £ 12200, 5 5 wis 5 2 5 & £ 1900 2 5 5005 9 6» g 0.1 0.01 32 0.1 0.0 0.3 160. . ....... 8g Ql 0.3 36 10.4 0.4 41.5 18:0. « «Won owow g 59 0.2 36 6,7 0.3 26.7 Monounsaturated, total g 47.3 53.6 242 214.5 161. ov vo oeovov owe g Wl, oon. 8 47.3 0.8 36 53.6 2.2 214.5 2 8g 220. . soso ows £ Polyunsaturated, total 8 14.6 16.5 0.7 66.0 WBZ. . bev ww & 13.7 07 36 15.6 0.6 652.2 BI, vba g 0.8 0.1 31 1.0 0.0 3.8 184. 4 iv toe now 8g 2004. . ois ws oe £ 2:8. , 5: 8% 7 3 8g 228. « wv oom own g . Bi nono n ww gE Cholesterol. . . . . . . . mg. Phytosterols . . . . . . . . mg. 171 25 2 194 8 776 AMINO ACIDS: Tryptophan . . . . . . . . g 0.012 0.014 0.001 0.054 Threonine . . . . . . . .. 8 0.039 0.044 0.002 0.177 Isoleucine . . . . . . . . . g 0.052 0.059 0.002 0.236 Leucine: , , . . . . . . .. £ 0.084 0.095 0.004 0.381 Lysine . . . . . ..... 8 0.068 0.077 0.003 0.308 Methionine. . . . . . . . 8 0.021 0.024 0.001 0.095 Cystine , . «zo 55 w+ » g 0.008 0.009 0.000 0.036 Phenylalanine . . . . . . . £ 0.041 0.046 0.002 0.186 Tyrosine . . . ...... g 0.041 0.046 0.002 0.186 Valine... o.oo... & 0.057 0.065 0.003 0.259 Arginine. . . . . . .. .. £ 0.031 0.035 0.001 0.141 Histidine. . . . . . . . .. & 0.023 0.026 0.001 0.104 Alanine... LLL & 0.029 0.033 0.001 0.132 Asparticacid . . . . . . . | g 0.065 0.074 0.003 0.295 Glutamic acid. . . . . . . . & 0.179 0.203 0.008 0.812 Glycine . . . . . ..... & 0.018 0.020 0.001 0.082 Proline . . . . ...... & 0.083 0.094 0.004 0.376 Serine . . . . . . . . .. g 0.046 0.052 0.002 0.209 ! If vitamin D is added, each pound contains 2,000 I.U. 2 Based on composite data of all regular, hard, stick or brick margarines, salted. AH-8-4 (1978) NDB No. 04076 MARGARINE, Regular, hard, stick or brick Soybean (hydrogenated), cottonseed (hydrogenated), and soybean® 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: 0 Standard Number of Mean error samples 1 st = 113.4 g 1 tsp =4.7g A B Cc D E F G PROXIMATE: 2 Wats vv vow x 5% 5 6 © g 15.7 0.2 93 17.8 0.7 71.4 kcal 718.7 815.0 33.8 3,260.1 Fosdenergy « = ¢ « ¢ 8 2 kJ. 3,007.1 3,410.0 141.3 13,640.1 Protein (NX 6.38). . . . . g 0.9 0.1 34 1.0 0.0 3:9 Total lipid (fat) . . . . . . . g 80.5 0.03 572 91.3 3.8 365.1 Carbohydrate, total. . . . . g 0.9 1.0 0.0 4.1 Fiber. «. « » « « = ov 4 £2 . Ah wisn os wh aw 2 2.0 0.03 61 2.3 0.1 9.1 MINERALS: [or 177 SP mg. 29.90 33.91 1.41 135.63 HON ov 4 wv « wow ow ow mg. Magnesium... . . . . mg. 2.60 2.95 0.12 11.79 Phosphorus. . . . . . . . mg. 22.90 25.97 1.08 103.87 Potassium . . . . . . . . . mg. 42.40 48.08 1.99 192.33 Sodium . . . «sows ows mg. 943.42 9.46 337 1,069.84 44.34 4,279.35 Zing ows 5 8 vow 8 now oe mg. VITAMINS: Ascorbicacid . . . . . . . mg. 0.160 0.181 0.008 0.726 Thiamin. . . . . . . . .. mg. 0.010 0.011 0.000 0.045 Riboflavin . . . . . . . . . mg. 0.037 0.042 0.002 0.168 NBT ov 2 5 5 8 m8 Ea mg. 0.023 0.026 0.001 0.104 Pantothenic acid. . . . . . . mg. 0.084 0.095 0.004 0.381 VitaminBg . . . . . . . mg. 0.009 0.010 0.000 0.041 Folacin . . . . . . . . .. meg 1.18 1.34 0.06 5.37 VitaminByp . . . . . . . . meg 0.095 0.108 0.004 0.431 Vitamin A . . . RE 993 1,126 47 4,505 Coo w. 3,307 3,750 155 15,000 Total tocopherol. . . . . . mg. Seo ——— ii rv Alpha-tocopherol . . . . . . mg. 3.1 0.4 2 3.5 0.1 13.9 LIPIDS: Fatty acids: Saturated, total . . . . . . g 15.6 17.7 0.7 70.6 GB. vo 0 0 8 bh Am £ 60. . 5 v5 9 5 3 £ 80: 2 pv pm yw Fe £ 1000, « vw 5 wv » vw £ 1220. 0 oe g 14:0... Lo... g 0.2 0.001 2 0.2 0.0 0.7 160. . ....... 8 9.2 0.6 4 10.5 0.4 41.9 BBO, won vi 5 5A g 6.2 0.4 4 7.0 0.3 28.0 Monounsaturated, total. . . g 41.2 46.7 1.9 187.0 16: wiv 5 0 5 4 ® « £ 181... z 41.2 0.9 4 46.7 1.9 187.0 WV. ssw ow £ wr. wv homo £ Polyunsaturated, total . . . g& 20.2 22.9 0.9 91.5 182. ........ 2 19.0 0.4 4 21.6 0.9 86.4 183... g 1.1 0.3 4 1.3 0.1 5.1 18:4 . 5 2% 4» £ 2008: «ow 58 ow Eos £ 20085. 4» 4 wok sow Poe g 225. . i woe wow von £ 226. . x vw xs wow £ Cholesterol. . . . . . . . mg. Phytosterols . . . . . . . . mg. 208 22 4 235 10 941 AMINO ACIDS: Tryptophan . . . . . . . . z 0.012 0.014 0.001 0.054 Threonine . . . . . . . . . g 0.039 0.044 0.002 0.177 Isoleucine . . . . . . . . . g 0.052 0.059 0.002 0.236 Leucine: . . . . . . . . . . g 0.084 0.095 0.004 0.381 Lysine . . . . . ..... 8 0.068 0.077 0.003 0.308 Methionine . . . . . . . . 8 0.021 0.024 0.001 0.095 CYsting .. . +» # % & 3 » g 0.008 0.009 0.000 0.036 Phenylalanine . . . . . . . 2 0.041 0.046 0.002 0.186 Tyrosine : ooo «+ © « x wo» 8 0.041 0.046 0.002 0.186 valine . . o.oo. o.oo... g 0.057 0.065 0.003 0.259 Arginine... . Lo... Lo. £ 0.031 0.035 0.001 0.141 Histidine. . . . . . . . .. £ 0.023 0.026 0.001 0.104 Alanine . . . . . . . . . . & 0.029 0.033 0.001 0.132 Asparticacid . . . . . . . £ 0.065 0.074 0.003 0.295 Glutamic acid. . . . . . . . g 0.179 0.203 0.008 0.812 Glyeing , » iu « 4 w 5 & wn g 0.018 0.020 0.001 0.082 Proline . « wv 5 wo + 4 w + & 0.083 0.094 0.004 0.376 Serine. . . o.oo... Lo. g 0.046 0.052 0.002 0.209 i If vitamin D is added, each pound contains 2,000 I.U. ; Based on composite data of all regular, hard, stick or brick margarines, salted. Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04083 MARGARINE, Regular, hard, stick or brick Soybean (hydrogenated) and palm (hydrogenated)! Page 77 Amount in 100 grams, edible portion Nutrients and units 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 eal n error nmpber 1st =113.4g1 tsp=24.7g A B Cc D E F G PROXIMATE: > Water, . « os 4 v5 wv EEE 15.7 0.2 93 17.8 0.7 71.4 kcal . . 718.7 815.0 33.8 3,260.1 Posdenergy © + v2 8 4» @ 7 3,007.1 3,410.0 141.3 13,640.1 Protein (NX 6.38). . . . . g wv os 0.9 0.1 34 1.0 0.0 3.9 Total lipid (fat) . . . . . . . 8 " 80.5 0.03 572 91.3 3.8 365,1 Carbohydrate, total . . . . . g . 0.9 1.0 0.0 4.1 Fiber . . . . . . ...." i AN vw vowmons wong wg Fo 2.0 0.03 61 2.3 0.1 9.1 MINERALS: Galcium . . . LL. mg. 29.90 33.91 1.41 135.63 Iron... ........ mg. Magnesium | mg. 2.60 2.95 0.12 11.79 Phosphorus. . . . . . .. mg. 22.90 25.97 1.08 103.87 Potassium . . . . . | mg. 42.40 48.08 1.99 192.33 Sodium . . . . . .. ... mg. 943.42 9.46 337 1,069.84 44.34 4,279.35 ZING « 4 wv mw ys wy bE mg. VITAMINS: Ascorbicacid. . . . . . . . mg. 0.160 0.181 0.008 0.726 Thiamin. . . . . . . . .. mg. 0.010 0.011 0.000 0.045 Riboflavin . . . . . . . . . mg. 0.037 0.042 0.002 0.168 Niacin. . ........ mg. 0.023 0.026 0.001 0.104 Pantothenic acid. . . . . . . mg. 0.084 0.095 0.004 0.381 VitaminBg . . . . . . .. mg. 0.009 0.010 0.000 0.041 Folacin . . . . . . .. .. meg 1.18 1.34 0.06 5.37 VitaminByp . . . . . . . meg 0.095 0.108 0.004 0.431 nn RE. 993 1,126 47 4,505 VISBmInA «+ % + + 8% w 3 w. 3,307 3,750 155 15,000 Total tocopherol . . . . . . mg. Low -——— -—— we Alpha-tocopherol . . . . . . mg. -—— -—— -—— i LIPIDS: Fatty acids: Saturated, total . . . . . . g 15.1 17.1 0.7 68.5 40... ...... g 6:0... ...... g B10: 2 sw 28 5 vu = g 100. : ow + +4 + 3 = g 120.0 « vu 5 9% 4 & g 0.0 1 0.0 0.0 0.0 14:0... ...... g 0.2 1 0.3 0.0 1.0 160. « « v + ww su 8 10.2 1.5 4 11.5 0.5 46.1 180. ........ & 4.6 0.2 4 5.2 0.2 20.9 Monounsaturated, total g 32.0 36.3 1.5 145.2 16 5 6ovios ov es g . 0.1 1 0.1 0.0 0.3 181. ........ 8 31.9 0.5 4 36.2 1.5 144.6 11 1 [ET g . 2:1. ov aw own g . Polyunsaturated, total . . . g . 29.8 33.8 1.4 135.4 82... g& 26.8 1.5 4 30.4 1.3 121.7 18:3. 0 vs wove ons g . 3.0 0.3 4 3.4 0.1 13.5 184, + 2 4 wi 5 = = & g . 20:8. 5 vin ov ows g : 2005... LL... z . 228. ho ww zg . 2:6... ...... z Cholesterol. . . . . . . . mg. Phytosterols . . . . . . . . mg. 165 1 2 187 8 746 AMINO ACIDS: Tryptophan... . . . .. 8 0.012 0.014 0.001 0.054 Threonine www we va & 0.039 0.044 0.002 0.177 Isoleucine . . . . . .... & 0.052 0.059 0.002 0.236 Leucine, . . . . . . . .. 8 0.084 0.095 0.004 0.381 Lysine . . ........ 8 0.068 0.077 0.003 0.308 Methionine. . . . . . . . g 0.021 0.024 0.001 0.095 Cystine . . . ....... g 0.008 0.009 0.000 0.036 Phenylalanine. . . . . . . 8 0.041 0.046 0.002 0.186 Tyrosine... . . LL. & 0.041 0.046 0.002 0.186 Valine... . o.oo... & 0.057 0.065 0.003 0.259 Arginine. . . . . . . ALE 0.031 0.035 0.001 0.141 Histidine. . . + :; » + . g& 0.023 0.026 0.001 0.104 Alanine . LEEW RW 8 0.029 0.033 0.001 0.132 Aspartic acid “va ERR £ 0.065 0.074 0.003 0.295 Gluumicacd. . . . . . . . 2 0.179 0.203 0.008 0.812 Glycine Tt £ 0.018 0.020 0.001 0.082 Proline # dns wT a ww 2 0.083 0.094 0.004 0.376 Serite Lv u snes 2 0.046 0.052 0.002 0.209 ! If vitamin D is added, each pound contains 2,000 I.U. * Based on composite data of all regular, hard, stick or brick margarines, salted. * Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04077 MARGARINE, Regular, hard, stick or brick Soybean (hydrogenated), palm (hydrogenated), and palm? Page 78 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 st =113.4g 1 tsp=4.79g A B Cc D E F G PROXIMATE: ” Water . . . . . . o. o.oo... g 15.7 0.2 93 17.8 0.7 71.4 kcal 718.7 815.0 33.8 3,260.1 Food energy - - « - «= + - - kJ. 3,007.1 3,410.0 141.3 13,640.1 Protein (NX 6.38) . . . . . g . 0.1 34 1.0 0.0 3.9 Total lipid (fat) . . . . . . . g 80.5 0.03 572 91.3 3.8 365.1 Carbohydrate, total . . . . . g 0.9 1.0 0.0 4.1 Fiber . . . . . . . . . .. g AB 5 2 0 oomomionoam on 8 2.0 0.03 61 2.3 0.1 9.1 MINERALS: Caley wo 5 5 5 5 5 5 4» mg. 29.90 33.91 1.41 135.63 ron! ; wv & wom 3 mov vw mg. Magnesium . . . . . . . . mg. 2.60 2.95 0.12 11.79 Phosphorus. . . . . . . . mg. 22.90 25.97 1.08 103.87 Potassium . . . . . . . . . mg. 42.40 48.08 1.99 192.33 Sodium . . . . . . . ... mg. 943.42 9.46 337 1,069.84 44.34 4,279.35 Zing , vo «hms hw Few mg. VITAMINS: Ascorbicacid. . . . . . . . mg. 0.160 0.181 0.008 0.726 Thiamin. . . . . . . . .. mg. 0.010 0.011 0.000 0.045 Riboflavin . . . . . . . . . mg. 0.037 0.042 0.002 0.168 Niacin. . . . . . . . .. mg. 0.023 0.026 0.001 0.104 Pantothenic acid. . . . . . . mg. 0.084 0.095 0.004 0.381 VitaminBg . . . . . . . . mg. 0.009 0.010 0.000 0.041 Folagin - +» w + 5 5 + » w = mcg 1.18 1.34 0.06 5.37 VitaminByp . . . . . . . . meg 0.095 0.108 0.004 0.431 VIMIRA « « + «+ «0 ns RE. 993 1,126 47 4,505 1. 3,307 3,750 155 15,000 Total tocopherol . . . . . . mg. Bomi S— pr A Alpha-tocopherol . . . . . . mg. -—— mn -—— A LIPIDS: Fatty acids: Saturated, total . . . . . . g 17.5 19.9 0.8 79.5 BO. «2 0 2x6 83 £ 6:0. i 2 « vw ow on £ 80, + 5 5 2 wok vw £ TO:0. « « + a wou + =» g 1220. 0 0 g 140. . . . ..... g 160. . . . ..... 8 13.6 1 15.4 0.6 61.7 180. . . ...... g 3.9 1 4.4 0.2 17.8 Monounsaturated, total g 31.2 35.4 1.5 141.6 165), 2 5 2 wow ov sw g Bh, hose soa 8 31.2 1 35.4 1.5 141.6 + 1 (PE £ 221. ve kw won we £ Polyunsaturated, total . . . g 28.2 32.0 1.3 128.0 BZ, wis 5 587 4 2 25.9 1 29.3 1.2 117.4 BB. oss 523m ¢ 8 2.3 1 2.7 0.1 10.6 184. o s+ 5 5 2 5 % & 2g 2004... g 2008. wv ww ow mw w g 225. vv ane own g 226. .. + ov vx om ov PF g . Cholesterol . . . . . . . . mg. Phytosterols . . . . . . . . mg. 136 1 154 6 617 AMINO ACIDS: Tryptophan . . . . . . . . g 0.012 0.014 0.001 0.054 Threonine . . . . . . . . . 8 0.039 0.044 0.002 0.177 Isoleucine . . . . . . . . . g 0.052 0.059 0.002 0.236 Leucine. . . . . . . . . . 2 0.084 0.095 0.004 0.381 Lysine . . . . . . . . . 8 0.068 0.077 0.003 0.308 Methionine. . . . . . . . 8 0.021 0.024 0.001 0.095 Cystine . . . . . . . . .. 8 0.008 0.009 0.000 0.036 Phenylalanine . . . . . . . g 0.041 0.046 0.002 0.186 Tyrosine. . . . . . . .. s 0.041 0.046 0.002 0.186 Valine . . . . . .. 8 0.057 0.065 0.003 0.259 Arginine... o.oo... & 0.031 0.035 0.001 0.141 Histidine. . . . . . . . . . g 0.023 0.026 0.001 0.104 Alanine . . . Lo... & 0.029 0.033 0.001 0.132 Asparticacid . . . . . . . & 0.065 0.074 0.003 0.295 Glutamic acid. . . . . . .. g 0.179 0.203 0.008 0.812 Glycine . . . . ...... 8 0.018 0.020 0.001 0.082 Proline . . . . . ..... & 0.083 0.094 0.004 0.376 Serine. . . . . .. . & 0.046 0.052 0.002 0.209 ! If vitamin D is added, each pound contains 2,000 I.U. 2 Based on composite data of all regular, hard, stick or brick margarines, salted. 3 Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04082 MARGARINE, Regular, hard, stick or brick Soybean, soybean (hydrogenated), and cottonseed (hydrogenated)® Page 79 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 Approximate measure and weight Refuse: 0 " Standard Number of oon error WOR) st = 113.491 tsp =4.7g A B c D E F G PROXIMATE: 2 Water. . . . . . ..... g 15.7 0.2 93 17.8 0.7 71.4 kcal . 718.7 815.0 33.8 3,260.1 Boodenergy + = « + = « « » kJ... 3,007.1 3,410.0 141.3 13,640.1 Protein (NX 6.38) . . . . . g . .. 0.9 0.1 34 1.0 0.0 3.9 Total lipid (fat) . . . . . . . Z ::5 80.5 0.03 572 91.3 3.8 365. Carbohydrate, total . , . . . wis 0.9 1.0 0.0 4.1 Fiber .'c o. « 5 we vv wmv 3 8 vi Ash... LLL g 2.0 0.03 61 2.3 0.1 9.1 MINERALS: Calcium . . . . . . . . .. mg. . 29.90 33.91 1.41 135.63 OR © 4 wows ov se Eo mg. . . Magnesium , . mg. . . 2.60 2.95 0.12 11.79 Phosphorus . . . . . . . . mg. . . 22.90 25.97 1.08 103.87 Potassium . . . . . . . . . mg. . . 42.40 48.08 1.99 192.33 Sodium . . . . . . . ... mg. . . 943.42 9.46 337 1,069.84 44.34 4,279.35 74. SE. mg. . VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.160 0.181 0.008 0.726 Thiamin. . . . . . . ... mg... 0.010 0.011 0.000 0.045 Riboflavin . . . . . . . . . mg. . . 0.037 0.042 0.002 0.168 NRCIn: » wo + 5% & 39 3 5 mg. . . 0.023 0.026 0.001 0.104 Pantothenic acid. . . . . . . mg. . . 0.084 0.095 0.004 0.381 VitaminBg . . . . . . .. mg. . . 0.009 0.010 0.000 0.041 Folacin . . . . . . . . .. meg . . 1.18 1.34 0.06 5.37 Vitamin Byp . . . . . . . . meg. . 0.095 0.108 0.004 0.431 Vitamin A RE. . . 993 1,126 47 4,505 Coo w. .. 3,307 3,750 155 15,000 Total tocopherol . . . . . . mg. . . 70.2 19.8 4 79.6 3.3 318.2 Alpha-tocopherol . . . . . . mg. . . 12.4 3.5 4 14.1 0.6 56.3 LIPIDS: Fatty acids: Saturated, total . . . . . . g . .. 15.6 12.7 0.7 70.8 40... ...... 2 4 wow 680; 5. i % oo wb os g 80. « « + ws 5 w ¥ g 100, « 2 ov « 4 5 w + g 120... LoL la 8 0.3 0.03 117 0.3 0.0 1.2 140. ........ g 0.2 0.01 119 0.2 0.0 0.9 160. ........ 8 9.1 0.1 119 10.3 0.4 41.4 180. . ....... g 6.0 0.05 119 6.8 0.3 27.2 Monounsaturated, total. . . g 36.1 40.9 1.2 163.6 16): ow 2 5.0 5 @ 8g 181... 8 35,9 0.1 52 40.7 1.7 162.7 2:1. Le g 0.2 0.1 22 0.2 0.0 0.9 es nv sw nwo £ Polyunsaturated, total . . . g . . . 25.3 28.7 1.2 114.7 182. ........ g 22.5 0.1 v119 25.5 1.1 101.9 183, . hn 8 2.8 0.1 119 3.2 0.1 12.8 184, 5 wi vu wm 2 ss 8g 20:4. . ioe g 20:8. + wr a wv sw £ 22:5. hehe g 226. orn won om g Cholesterol . . . . . . i mg. . . Phytosterols . . . . . . . . mg. 172 1 195 8 780 AMINO ACIDS: Tryptophan . . . . . . . . g 0.012 0.014 0.001 0.054 Threonine . . . . . . . .. g . .. 0.039 0.044 0.002 0.177 Isoleucine . . . . . . . . . g£ 0.052 0.059 0.002 0.236 Leucine. . . . . . . . .. 8... 0.084 0.095 0.004 0.381 Lysine . . . . ...... g 0.068 0.077 0.003 0.308 Methionine . . . . . . .. gE ... 0.021 0.024 0.001 0.095 Cystine 4: vs w vn 5 w ¢ 3 & 0.008 0.009 0.000 0.036 Phenylalanine . . . . . . . g «x 0.041 0.046 0.002 0.186 Tyrosine . . . . . . ... g& . 0.041 0.046 0.002 0.186 Valine... ....... £ +a 0.057 0.065 0.003 0.259 Arginine. . . . . . . . . . g& 0.031 0.035 0.001 0.141 Histiding, © ; = + » wi + 2 » & 0.023 0.026 0.001 0.104 Alanine . . . . . ..... 0.029 0.033 0.001 0.132 Asparticacid . . vo 4 oo 4 E vow 0.065 0.074 0.003 0.295 Glutamic acid. . . . . . . . 8... 0.179 0.203 0.008 0.812 Glycine . . . . . . . ... g& 0.018 0.020 0.001 0.082 Proline . . . . . . . ... g& 0.083 0.094 0.004 0.376 Serine . . . . . ..... g& 0.046 0.052 0.002 0.209 ! If vitamin D is added, each pound contains 2,000 I.U. ? Based on composite data of all regular, hard, stick or brick margarines, salted. AH-8-4 (1978) NDB No. 04081 MARGARINE, Regular, hard, stick or brick Sunflower, soybean (hydrogenated), and cottonseed (hydrogenated) Page 80 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: ( or oer welt 1st = 113.49 ltsp=4.79 A B c D E F G PROXIMATE: 2 Water, : « v « vie 3 = + + 2g 15.7 0.2 93 17.8 0.7 71.4 kcal 718.7 815.0 33.8 3,260.1 Food energy = = + + + + + kJ. 3,007.1 3,410.0 141.3 13,640.1 Protein (NX 6.38). . . . . g . 0.9 0.1 34 1.0 0.0 3.9 Total lipid (fat) . . . . . . . g 80.5 0.03 572 91.3 3.8 365.1 Carbohydrate, total . . . . . g 0.9 1.0 0.0 4.1 Fiber. . « « + « 5 « 5 = + Z Bh». wv vhxn 8g . 2.0 0.03 61 2.3 0.1 9.1 MINERALS: Calcium. . . . . . .... mg. 29.90 33.9} 1.41 135.63 Won : i ai #5 bom ¥ 3d mg. Magnesium , . . . . . . . mg. 2.60 2.95 0.12 11.79 Phosphorus. . . . . . . . mg. 22.90 25.97 1.08 103.87 Potassium . . . . . . . . . mg. 42.40 48.08 1.99 192.33 Sodium. + + + ow x uw wou mg. 943.42 9.46 337 1,069.84 44.34 4,279.35 ne 2 vs woe wow oe oa mg. VITAMINS: Ascorbicacid. . . . . . . . mg. 0.160 0.181 0.008 0.726 Thiamin. . . . . . . . .. mg. 0.010 0.011 0.000 0.045 Riboflavin . . . . . . . .. mg. 0.037 0.042 0.002 0.168 Nigel «oo 5 0 @ 3 uo mg. 0.023 0.026 0.001 0.104 Pantothenic acid. . . . . . . mg. 0.084 0.095 0.004 0.381 VitaminBg . . . . . . .. mg. 0.009 0.010 0.000 0.041 Folacin . . . . . . .... meg 1.18 1.34 0.06 5.37 VitaminByp . . . . LL... mcg 0.095 0.108 0.004 0.431 nial RE. 993 1,126 47 4,505 Vitamin « vr x x wv 0 w. 3,307 3,750 155 15,000 Total tocopherol . . . . . . mg. Ym -—— -—- —— Alpha-tocopherol . . . . . . mg. -—— -—— -— -— LIPIDS: Fatty acids: Saturated, total . . . . . . 8g . 11.9 13.5 0.6 54.1 AHO, o w va vw 5 4 w g 6:0. +» wan ww oon g 80. ........ zg 10:0. . . . ..... g . 120, 2 vo nw + #0 g . 140. ........ 8g 0.1 1 0.1 0.0 0.3 160... ...... 8 7.2 1 8.1 0.3 32.5 180. ........ g 4.6 1 5.2 0.2 20.9 Monounsaturated, total. . . g . 28.5 32.3 1.3 129.1 16: oo von wow g . 1’... 8 28.5 1 32.3 1.3 129.1 2000. 2.6 5 5 8 8 ma 2 20. in: saws g Polyunsaturated, total . . . g . 36.6 41.4 1.7 165.8 182. ........ g 36.5 1 41.4 1.7 165.5 1/3... 8 0.1 1 0.1 0.0 0.3 184. . 0... g2 20:4... LL... g yt IEEE EEE zg. 5: ov on us wos g 26: os «5 wx now g . Cholesterol . . . . . . . . mg. Phytosterols . . . . . . . . mg. “nw i ier -- AMINO ACIDS: Tryptophan Eka dale 8 0.012 0.014 0.001 0.054 Threonine ek HG OE Fd s 0.039 0.044 0.002 0.177 Isoleucine . . . . . . ... 8 0.052 0.059 0.002 0.236 Leucine. . . . . . .... 8 0.084 0.095 0.004 0.381 Lysine es eee s 0.068 0.077 0.003 0.308 Methionine ewes ee s 0.021 0.024 0.001 0.095 Cystine «0 www wwe & 0.008 0.009 0.000 0.036 Phenylalanine + ERE RE & 0.041 0.046 0.002 0.186 Tyrosine 8 0.041 0.046 0.002 0.186 Valine & 0.057 0.065 0.003 0.259 Arginine 8 0.031 0.035 0.001 0.141 Histidine. z . 0.023 0.026 0.001 0.104 Alanine 8 0.029 0.033 0.001 0.132 Aspartic acid soem am ws 8 0.065 0.074 0.003 0.295 Glutamic acid $80 RHR 8 0.179 0.203 0.008 0.812 Glycine Sli © wf Wd k 8 0.018 0.020 0.001 0.082 Proline vile wee RE ee 8 0.083 0.094 0.004 0.376 Beil ww pry nme sa 8 0.046 0.052 0.002 0.209 ! If vitamin D is added, each pound contains 2,000 I.U. 2 Based on composite data of all regular, hard, stick or brick margarines, salted. 3 Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04521 MARGARINE, Regular, hard, stick or brick Page 81 Unspecified ingredient oils, not salted ! . . i Amount in edible portion of Amount in edible portion of Nuirierts snd omits Amour: in 100 gram, edible: portion common measures of food 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: 0 Mean error samples 1 st = 113.4 g 1tsp=14.7¢g A B Cc D E F G PROXIMATE Water. . & 5s wi v5 wo & g . .. 18.5 0.1 2 21.0 0.9 83.9 F kcal . . 714.0 809.7 33.6 3,238.8 ood energy + ©: cc oc: ko... 2,987.5 3,387.8 140.4 13,551.3 Protein (NX 6.38). . . . . g = sx 0.5 0.0 2 0.6 0.0 2.3 Total lipid (fat) . . . . . . . g .. 80.3 0.1 56 91.1 3.8 364.3 Carbohydrate, total . . . . . g . .. 0.5 0.5 0.0 2.2 Flor, om ¢ ow 5 5 £5 bu Zo I EEE Z ww» 0.2 0.0 2 0.2 0.0 0.9 MINERALS: Calcium. . . . . . . . .. mg... 17.40 19.73 0.82 78.93 Iron . . . . ....... mg. . Magnesium... | mg... 1.51 2 1.71 0.07 6.85 Phosphorus . . . . . . . . mg. . . 13.30 15.08 0.63 60.33 Potassium . . . . . . . .. mg. . . 24.70 28.01 1.16 112.04 Sodium oo vbw sow oa mg... 2.20 0.57 54 2.49 0.10 9.97 BNC ov v5 m5 vw vou mg. . VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.093 0.105 0.004 0.422 Thiamin. . . . . . . . .. mg. . . 0.006 0.007 0.000 0.027 Riboflavin . . . . . . . . . mg. . . 0.021 0.024 0.001 0.095 Niacin. . . . . . .. .. mg. . . 0.013 0.015 0.001 0.059 Pantothenic acid. . . . . . . mg. . . 0.049 0.056 0.002 0.222 VitaminBg . . . . . . .. mg. . . 0.005 0.006 0.000 0.023 Foleo « ow & wv sv 5 vw meg. . 0.69 0.78 0.03 3.13 VitaminByp . . LL... meg . . 0.056 0.064 0.003 0.254 —_— RE. . . 993 1,126 47 4,505 Visas s ass sn w... 3,307 3.750 155 15,000 Total tocopherol . . . . . . mg. . LI. i ine —— Alpha-tocopherol . . . . , . mg... — i r—— - LIPIDS: Fatty acids: Saturated, total. . . . . . 2 was 15.0 17.0 O.7 68.1 L 2 wn 610s: « » woe os woe on £ 80. . ....... g 100. - . vos wv» £ 120% 2 4 4 v5 wv g 0.3 1 0.3 0.0 1.4 450, 5 5 mov wus 8 0.2 1 0.2 0.0 0.9 16:0, « 2 56 8 ww 5 g 9.5 1 10.8 0.4 43.3 18:0. = «wow x wom g 5.0 1 5.6 0.2 22.5 Monounsaturated, total g 36.7 41.7 1.7 166.7 16:1... ... 8 181... g 36.7 1 41.7 +7 166.7 20; 5 is moi hoe g Why wo wows ows 2 Polyunsaturated, total . . . g . . . 25.0 28.4 1.2 113.6 182... g ... 24.7 1 28.1 le2 112.3 183... LL. 2 «5s 0.3 1 0.3 0.0 1.3 184. . . £ 204... LLL. £ 2005: oi 8 won 0 mn £ 5. 2 4 55 wv ow £ 6: ; os 3 5 g as Cholesterol . . . . . . .. mg. wi Phytosterols . . . . . . . . mg. . . == == im tre AMINO ACIDS: Tryptophan . . . . . . .. 8... 0.007 0.008 0.000 0.032 Threonine . . . . . . . .. g& 0.022 0.025 0.001 0.100 Isoleucine . . . . . . . .. & 0.030 0.034 0.001 0.136 Leucine, , . . . ..... 8... 0.049 0.056 0.002 0.222 Lysine = . ws 5% 5 5s gn 0.039 0.044 0.002 0.177 Methionine . . . . . . . . g 0.012 0.014 0.001 0.054 Cystine . . . . . ..... 8... 0.005 0.006 0.000 0.023 Phenylalanine . . . . . . . | 0.024 0.027 0.001 0.109 Tyrosine . . . . . . . .. gE i. 0.024 0.027 0.001 0.109 Valine... . g& 0.033 0.037 0.002 0.150 Arginine. . . . . . .. .. g 0.018 0.020 0.001 0.082 Histiding, » 25 3 w « o » g& 0.013 0.015 0.001 0.059 Alanine . oo vv 2 vw 3 5 g£ ... 0.017 0.019 0.001 0.077 Asparticacid . . . . . . . . gE + «ow 0.038 0.043 0.002 0.172 Glutamicacid. . . . . . . . gE «on 0.104 0.118 0.005 0.472 Glycine . . . . . . . . .. g . 0.011 0.012 0.001 0.050 Proline . . . . . ... .. g& 0.048 0.054 0.002 0.218 Sering . ii iis hoe sos F IE 0.027 0.031 0.001 0.122 ! If vitamin D is added, each pound contains 2,000 I.U. ? Based on composite data of all regular, hard, stick or brick margarines, not salted. ® Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04131 - MARGARINE, Regular, hard, stick or brick Unspecified ingredient oils, salted ! Page 82 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 Mean error samples 1st=113.4g 1tsp=4a7g A B Cc D E F G PROXIMATE: * Water . . . . . . o.oo... g 15,7 0.2 93 17.8 0.7 71.4 kcal 718.7 815.0 33.8 3,260.1 Food energy - - - - = - - - kJ. 3,007.1 3,410.0 141.3 13,640.1 Protein (NX 6.38). . . . . g 0.9 0.1 34 1.0 0.0 3.9 Total lipid (fat) . . . . . . . g 80.5 0.03 5712 91,3 3.8 365.1 Carbohydrate, total. . . . . g 0.9 1.0 0.0 4.1 Fiber; 2 5 5 3 ai 6 & 5 # % £ Ash «4 oss wan wm gs g 2.0 0.03 61 2.3 0.1 9.1 MINERALS: Calcium. . . . . . . . .. mg. 29.90 33.91 1.41 135,63 ron. . ....... mg. 0.06 0.07 0.00 0.28 Magnesium . , . . . . . . mg. 2.60 2.95 0.12 11.79 Phosphorus. . . . . . . . mg. 22.90 25.97 1.08 103.87 Potassium . . . . . . . . . mg. 42.40 48.08 1.99 192.33 Sodium 5 : w «x 3 v8 B mg. 943.42 9.46 337 1,069.84 44.34 4,279.35 ZING. vow ow 6 ow ow sw mg. VITAMINS: Ascorbicacid. . . . . . . . mg. 0.160 0.181 0.008 0.726 Thiamin. . . . . . . . .. mg. 0.010 0.011 0.000 0.045 Riboflavin . . . . . . . . . mg. 0.037 0.042 0.002 0.168 NER . «nov 5 moan ms mg. 0.023 0.026 0.001 0.104 Pantothenic acid. . . . . . . mg. 0.084 0.095 0.004 0.381 VitaminBg . . . . . . . . mg. 0.009 0.010 0.000 0.041 Folacin . . . . . . . . .. meg 1.18 1.34 0.06 5.37 VitaminByp . . . . LL. meg 0.095 0.108 0.004 0.431 Vitinin A RE. 993 1,126 47 4,505 “hom oe ww wa wo 3,307 3,750 155 15,000 Total tocopherol. . . . . . mg. i.. -——— -—— -——— Alpha-tocopherol . . . . . . mg. -—— -—— -—— —-— LIPIDS: Fatty acids: Saturated, total . . . . . . g 15.8 17.9 0.7 71.5 40: 5 5 « 5.0% 5% 3 £ 6:0. 3 woz sow sa 8 BO. «vv sows mow £ 108: + «5 wow ow ow g 120... . . . .. £ 14:0... . ..... g 0.2 0.0 16 0.2 0.0 0.7 60, 5 4: 2 2.93 ® 4 2 9.7 0.6 17 11.0 0.5 44.0 B05 5 ss 5 #5 & 3 £ 5.9 0.4 17 6.7 0.3 26.8 Monounsaturated, total g 35.8 40.6 1.7 162.4 16:% 0 wi ov wo ow on ow ow 8 181. 0... g 35.8 1.5 17 40.6 1.7 162.4 2000. 0. LLL LL 2 221... ee 2 Polyunsaturated, total £ 25.4 28.8 1.2 115.2 B25 vo ssw 55 @ 3 g 24.3 1.8 17 27.6 1.1 110.3 8B wos 5 wx oy g 1.1 0.2 17 1.2 0.0 4.8 184. wo « vow x 5 ow ow g 2004... LL. £ 2005... LLL. g 25... 2 226. g Cholesterol . . . « « « « » mg. Phytosterols . . . . . . . . mg. -—— -—— -—— ——— AMINO ACIDS: Tryptophan . . . . . . . . 8 0.012 0.014 0.001 0.054 Threonine . . . . . . . .. & 0.039 0.044 0.002 0.177 Isoleucine . . . . . . . & 0.052 0.059 0.002 0.236 Leucine: . . . . . . . . .. 3 0.084 0.095 0.004 0.381 Lysine . . <5 os 5» £ 0.068 0.077 0.003 0.308 Methionine . . . . . . . . 8 0.021 0.024 0.001 0.095 Cystine ..« « 5 « + = « « = g 0.008 0.009 0.000 0.036 Phenylalanine. . . . . . . & 0.041 0.046 0.002 0.186 Tyrosine. . . . . . . .. & 0.041 0.046 0.002 0.186 Valine... . .... & 0.057 0.065 0.003 0.259 Arginine. . , . . . . . . g 0.031 0.035 0.001 0.141 Histidine. . . . . . . . .. £ 0.023 0.026 0.001 0.104 Alanine . . . . ....L £ 0.029 0.033 0.001 0.132 Asparticacid . . . . . . . . 8 0.065 0.074 0.003 0.295 Glutamicacid. . . . . . . . £ 0.179 0.203 0.008 0.812 Glycine . . . . . ... .. & 0.018 0.020 0.001 0.082 Proline . . . . ...... 8 0.083 0.094 0.004 0.376 Serine... . . ..... £ 0.046 0.052 0.002 0.209 ; If vitamin D is added, each pound contains 2,000 I.U. ; Based on composite data of all regular, hard, stick or brick margarines, salted. Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NBD No. 04132 MARGARINE, Regular, soft, tub Page 53 Corn and corn (hydrogenated) ; . i Amount in edible portion of Amount in edible portion of : Amount 100 grams, edible: portion common measures of food 1 pound of food as purchased Nutrients and units x z Standard Numberof Approximate measure and weight Refuse: 0 Mean error samples 1c¢c=227¢g 1tsp=4.7g A B Cc D E F G PROXIMATE: Water. . . « . 4 onos aos grow 16.2 0.1 69 36.8 0.8 73.6 kcal . . 716.4 1,626.2 33.7 3,249.6 Food energy - - - - = - - kj... 2,997.4 6,804.1 140.9 13,596.3 Protein (NX 6.38) . . . . . g . 0.8 0.1 30 1.7 0.0 3.4 Total lipid (fat) . . . . . . . 8g - . 80.4 0.1 189 182.6 3.8 364.9 Carbohydrate, total . . . . . g . .. 0.5 1.2 0.0 2.4 FibBr. w ¢ 3 w 5 5 w u 3 gis. Bh wor 2 oi vos wow wg & ow 2.0 0.03 49 4.6 0.1 9.2 MINERALS: Calcium . . . . . . mg. 26,50 60.16 1.25 120.20 Iron... . mg. . . Magnesium | mg. . . 2.31 5.24 0.11 10.48 Phosphorus. . . . . . . . mg... 20.30 46.08 0.95 92.08 Potassium . . . . . . . . . mg. . 37.70 85.58 Lal? 171.01 SOOM» 5 5 5 vo 3 Gis mg... 1,078.65 19.84 69 2,448.54 50.70 4,892.76 ZINE «ov os owen ow ws mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.141 0.320 0.007 0.640 Thiamin. . . . . . . . . . mg... 0.009 0.020 0.000 0.041 Riboflavin . . . . . . . . | mg. . . 0.032 0.073 0.002 0.145 Niacin... . . . . . .. mg... 0.020 0.045 0.001 0.091 Pantothenic acid. . . . . . . mg... 0.075 0.170 0.004 0.340 VitaminBg . . . . . . . . mg... 0.008 0.018 0.000 0.036 Folacin: « « & 4 w 5 4 4 = 4 meg. . 1.05 2.37 0.05 4.74 VitaminByp . . . . . . . . meg . . 0.084 0.191 0.004 0.381 _— RE + 993 2,254 47 4,505 Vion Aw 1 262 2% + » be 3,307 7,507 155 15,000 Total tocopherol. . . . . . mg. . . 42.4 6.6 5 96.2 2.0 192.1 Alpha-tocopherol . . . . . . mg... 10.0 146 5 22.6 0.5 45.2 LIPIDS: Fatty acids: Saturated, total. . . . . . A 14.1 32.0 0.7 63.9 4:0. . i novov owen Z vis 6:0. . . . . £ 80. . . . . . ... g 1010 5 5. 5 2 mo» a g V20, 4 sw 25 % # & £ 140. ........ g Q,1 0.03 7 0,2 0.0 0.3 16:0 2 52» 5 5% 3 g 9.3 0,1 26 el.2 0.4 42.3 180. . ....... & 4.7 0.2 26 10.6 0.2 21.3 Monounsaturated, total g 31.6 71.6 1,5 143.2 61... g . .. 181. LLL £ 31.6 0.9 26 71.6 1.5 143.2 WV, bss vn 8 5. po A £ Polyunsaturated, total . . . g . . . 31.2 70.9 1.5 141.7 182... g 30.3 1.0 26 68.8 1.4 137 .6 Bl. wis wine & 0,9 0.2 24 2.1 0.0 4.1 18:4. . . £ 2004. 2.20 vs ow. g 205, v 55m 5% w £ 22558. «oo 2 avs ows £ 226. . sn wos ow os Z Cholesterol... . . . . Hg. = » Phytosterols . . . . . . . . mg. . . 483 50 10 1,096 23 2,190 AMINO ACIDS: Tryptophan . . . . . . .. & 0.011 0.025 0.001 0.050 Threonine . . . . . . . .. g& 0.034 0.077 0.002 0.154 Isoleucine . . . . . . . . | gE = vs 0.046 0.104 0.002 0.209 Leucine: . . . . . . . . .. g 0.074 0.168 0.003 0.336 Lysine . . . . . . . . .. & 0.060 0.136 0.003 0.272 Methionine. . . . . . . . g ih 0.019 0.043 0.001 0.086 CYSUNE © ¢ 2 2% oo % % & 0.007 0.016 0.000 0.032 Phenylalanine . . . . . . . g 0.037 0.084 0.002 0.168 Tyrosine . . « + «ow & ou B + wow 0.037 0.084 0.002 0.168 Valine + « « wv «mv a g « «on 0.051 0.116 0.002 0.231 Arginine... . LL. LL. g 0.027 0.061 0.001 0.122 Histidine... . . . . . .. Liss 0.021 0.048 0.001 0.095 Alanine . LLL IEEE. 0.026 0.059 0.001 0.118 Asparticacid . . . . . . . . £8 0.058 0.132 0.003 0.263 Glutamicacid. . . . . . . . g 0.159 0.361 0.007 0.721 Glycine . . . . ...... BE «ou 0.016 0.036 0.001 0.073 Proline . . . . . ..... & 0.074 0.168 0.003 0.336 Serine . . . . . ..... 2... 0.041 0.093 0.002 0.186 ! If vitamin D is added, each pound contains 2,000 I.U. AH-8-4 (1978) NDB No. 04092 Page 84 MARGARINE, Regular, soft, tub Safflower, cottonseed (hydrogenated), and peanut (hydrogenated i ; n Amount in edible portion of Amount in edible portion of Amount in 100 grams, edible portion common measures of food 1 pound of food as purchased Nutrients and units —— Number of Approximate measure and weight Refuse: 0 Mean error samples 1 ¢c=2279g 1 tsp=4.7g A B Cc D E F G PROXIMATE: ? Water. . . ........ 8... 16.2 0.1 69 36.8 0.8 73.6 EY LI 716.4 1,626.2 33.7 3,249.6 Food endigy = » + + + = ko... 2,997.4 6,804.1 140.9 13,596.3 Protein (NX 6.38). . . . . I 0.8 Qed 30 1.7 0.0 3.4 Total lipid (fat) . . . . . . . 8... 80.4 0.1 189 182.6 3.8 364.9 Carbohydrate, total . . . . . g . . 0.5 1.2 0.0 2.4 Fiber . . . . . . . . . .. g . . . Ash... ........ g& 2.0 0.03 49 4.6 0.1 9.2 MINERALS: Calclim c wv: » so «5 © 5 » mg. . . 26.50 60.16 1.25 120.20 on . . oc + wv 4 ow 9 mg. . . Magnesium . . . . . . mg. . . 2.31 5.24 0.11 10.48 Phosphorus. . . . . . . . mg. . . 20.30 46.08 0.95 92.08 Potassium . . . . . . . . . mg. . . 37.70 85.58 1.77 171.01 Sodium . . . . . ..... mg... 1,078.65 19.84 69 2,448.54 50.70 4,892.76 ZG 2 5 5 5h wm Em soa mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . 0.141 0.320 0.007 0.640 Thiamin. . . . . . . ... mg. . . 0.009 0.020 0.000 0.041 Riboflavin . . . . . . . . . mg. . . 0.032 0.073 0.002 0.145 Niacin. . . . . . . ... mg... 0.020 0.045 0.001 0.091 Pantothenic acid. . . . . . . mg. . . 0.075 0.170 0.004 0.340 VitaminBg . . . . . . .. mg... 0.008 0.018 0.000 0.036 FOREN « vw 3 wv 4 5 3 § = meg . . 1.05 2.37 0.05 4.74 VitaminByp . . . LL... meg. . 0.084 0.191 0.004 0.381 a RE. . . 993 2,254 47 4,505 Varhassmsrasen ww... 3,307 7,507 155 15,000 Total tocopherol . . . . . . mg. . . ae — E— — Alpha-tocopherol . . . . . . mg... i — I -—— LIPIDS: Fatty acids: Saturated, total . . . . . . 2 «ww 13.4 30.3 0.6 60.6 4:0... .. 8 + on 60, + wo ono bo £ 80. vows ws sw 8 g WO, + vw 5s 5 3s 8 ¥ g Y20, & + 5 wa wv 5 ww g 14:0... 8g 0.1 1 0.2 0.0 0.3 160... 8 8.3 0.5 3 18.8 0.4 37.6 180... £8 vows 5.0 1.1 3 11.3 0.2 22.7 Monounsaturated, total. . . g . . . 14.0 31.8 0.7 63.4 V6ilc oo a wv 5 1 & € win x Bl. 2 +. 14.0 0.2 3 31.8 0.7 63.4 200; 4 + 56 2 5 3 g www 0. ow bows www g wo oe Polyunsaturated, total . . . g . . . 49.5 112.5 2.3 224.7 182... gwen 49.5 1.7 3 112.5 2.3 224.7 183... 0. g& 0.0 0.0 3 0.0 0.0 0.0 188, . . wo 3 & 4 3 £ 2004: 5 i 2 vx ow ss 8 20:5 sw v2 @ 58 £ 25, 2 3 naw ww Z 226... 4 ov x owow oa gone a Cholesterol . . . . . . . mg. . . Phytosterols . . . . . . . . mg. . ——— — ie -—— AMINO ACIDS: Tovplophan + sie +» ¢ 5a 0.011 0.025 0.001 0.050 Threonine ¢ 4 w 2 wx» srw 0.034 0.077 0.002 0.154 Isoleucine g 0.046 0.104 0.002 0.209 Leucine: . . . LL... g& 0.074 0.168 0.003 0.336 Lysine . . . ....... Loom 0.060 0.136 0.003 0.272 Methionine . . . . .... g iin 0.019 0.043 0.001 0.086 Cystine . . . . ...... Even 0.007 0.016 0.000 0.032 Phenylalanine «i RW IEE 8 vn 0.037 0.084 0.002 0.168 Tyrofiil fs 2 vu 3 ye Lc ne 0.037 0.084 0.002 0.168 Valilg ‘usa mo ww «ws gow 0.051 0.116 0.002 0.231 APIO: yg me x ws 2 ie 0.027 0.061 0.001 0.122 Misting, « « wos min 4 or anf 0.021 0.048 0.001 0.095 Alanine «wv wee ws 8m 0.026 0.059 0.001 0.118 APC + wo ov ow 2 2 ue 0.058 0.132 0.003 0.263 CUARICSEH.. = + ws 4 # i + gre 0.159 0.361 0.007 0.721 DIyeie + = bs 2.8 4 & + $ wm 0.016 0.036 0.001 0.073 Proline ©» « «sw ex we 2 - = 0.074 0.168 0.003 0.336 EE A EEA EE £ = 0.041 0.093 0.002 0.186 ! If vitamin D is added, each pound contains 2,000 I.U. 2 Based on composite data of all regular, soft, tub margarines, salted. ® Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04101 MARGARINE, Regular, soft, tub Safflower and safflower (hydrogenated)? 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: 0 Standard Number of Mean error samples 1c¢c=227g 1 tsp = 4.7 ¢g A B C D E F G PROXIMATE: ? Water. . . . . . ..... EER 16.2 0.1 69 36.8 0.8 73.6 Food energy - - « + + «+ + kcal 716.4 1,626.2 33.7 3,249.6 BY Be .. 2,997.4 6,804.1 140.9 13,596.3 Protein (NX 6.38). . . . . g 0.8 0.1 30 1.7 0.0 3.4 Total lipid (fat) . . . . . . . g& - 80.4 0.1 189 182.6 3.8 364.9 Carbohydrate, total . . . . . gw» 0.5 1.2 0.0 2.4 Fiber, . + a va = = & Ww « Ziws Ash... a. g& 2.0 0.03 49 4.6 0.1 9.2 MINERALS: Calcium. . . . . LL. mg. . . 26.50 60.16 1.25 120.20 fron... . ....... mg. . . Magnesium , . . . . . mg. 2.31 5.24 0.11 10.48 Phosphorus . . . . . . . . mg. 20.30 46.08 0.95 92.08 Potassium . . . . . . . .. mg. . . 37.70 85.58 1.77 171.01 Sodium . . . ....... mg... 1,078.65 19.84 69 2,448.54 50.70 4,892.76 Ane wv + 5% 5 wv 8 3 @ 5s mg. VITAMINS: Ascorbicacid. . . . . . . . mg. 0.141 0.320 0.007 U.640 Thiamin, . vo wu vow mg. 0.009 0.020 0.000 0.041 Riboflavin . . «fo 0 + vw & mg. 0.032 0.073 0.002 0.145 Niacin. . . . . . .. .. mg. 0.020 0.045 0.001 0.091 Pantothenic acid. . . . . . . mg. 0.075 0.170 0.004 0.340 VitaminBg . . . . . . .. mg. . . 0.008 0.018 0.000 0.036 Folacin . . . . . . . ... meg. . 1.05 2.37 0.05 4.74 VitaminByp . . . . . . . . meg 0.084 0.191 0.004 0.381 ami RE. 993 2,254 47 4,505 Vitamin A... oo... 1. 3,307 7,507 155 15,000 Total tocopherol . . . . . . mg. . . ___ i Mii ve Alpha-tocopherol . . . . . . mg. . . 12.9 4.5 2 29.2 0.6 58.3 LIPIDS: Fatty acids: Saturated, total . . . . . . g 9.2 20.9 0.4 41.8 #0. «+ 5 ow ono ow £ 6:0. . . . . .... £ 80. . . ...... g 10:0 i 2 5 5 = 5 # » g 12005 ow 2 5 a & 3 Ww # g 40. ........ 8 Oud 1 0.2 0.0 0.3 160. . ....... 8 5.8 1 13.2 0.3 26.3 180. . ....... 8 3.3 1 7.6 0.2 15.1 Monounsaturated, total. . . g 23.2 52.6 1.1 105.0 16:1... LL... 4 BY: = vs 505 w g 23.2 1 52.6 1.1 105.0 ptf OR £ 2%. vw sam 53 w 3 g Polyunsaturated, total . . . g 44.5 101.1 2.1 202.0 182... 8 44.5 1 101.1 2.1 202.0 {x 8 0.0 1 0.0 0.0 0.0 184. . . 8 20:4, io: : 55s ows 8 20:8: 5 «os owe sows £ 08. wv + wg ox ow os g 2.4. . J. g Cholesterol. . . . . . . . mg —_ Phytosterols . . . . . . . . mg - - vu. i AMINO ACIDS: Tryptophan . . . . . . . g 0.011 0.025 0.001 0.050 Threonine PER EEE & 0.034 0.077 0.002 0.154 Isoleucine . . . . . . . .. & 0.046 0.104 0.002 0.209 Leucine. . . . . . . ... 8 0.074 0.168 0.003 0.336 Lysine ree & 0.060 0.136 0.003 0.272 Methionine. . . . . . .. g 0.019 0.043 0.001 0.086 Cystine . . . . . ..... & 0.007 0.016 0.000 0.032 Phenylalanine. . . . . .. & 0.037 0.084 0.002 0.168 Tyrosine. . . . . . . 8 0.037 0.084 0.002 0.168 Valine Ce & 0.051 0.116 0.002 0.231 Arginine Cee eee g om. 0.027 0.061 0.001 0.122 Histidine hw www ww we 8 wow 0.021 0.048 0.001 0.095 Alanine AE & 0.026 0.059 0.001 0.118 Aspartic acid % Eh sow E & 0.058 0.132 0.003 0.263 Glutamic acid EEE EEE EL & 0.159 0.361 0.007 0.721 Glycine Larmor reer & 0.016 0.036 0.001 0.073 Proline g Fm amy eR & 0.074 0.168 0.003 0.336 Serine . . «ois ow aoa ow 8 0.041 0.093 0.002 0.186 ! If vitamin D is added, each pound contains 2,000 I.U. 2 Based on composite data of all regular, soft, tub margarines, salted. ® Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04102 MARGARINE, Regular, soft, tub Soybean (hydrogenated), not salted Page 86 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 Mean error samples 1c=227¢g 1 tsp =4.7 g A B Cc D E F G PROXIMATE: 2 Water. . . . ....... 8 17.9 2.0 2 40.5 0.8 81.0 CL kcal 716.4 1,626.3 33.7 3,249.8 Food energy kJ 2,997.6 6,804.5 140.9 13,597.1 Protein (NX 6.38). . . . . Bway 0.8 1.7 0.0 3s? Total lipid (fat) . . . . . . . FE 80.3 0.3 6 182.2 3.8 364.2 Carbohydrate, total . . . . . gs 0.9 2.1 0.0 4.1 FibBr « 4 ov 4 w « « w + B wow» Ash... g . 0.2 0.5 0.0 0.9 MINERALS: Callum = + 3 ® #6 5 5 & mg. 26.50 60.16 1.25 120.20 fron : «a 6 ss bow Ea mg. Magnesium . . . . . . . . mg. 2.31 5.24 0.11 10.48 Phosphorus... . . . . . mg. 20.30 46.08 0.95 92.08 Potassium ewww woe ew mg. 37.70 85.58 1.77 171.01 Sodium . . . . . Lo. mg. 27.54 0.00 2 62.51 1.29 124.91 Zinc . oo... mg. VITAMINS: Ascorbic acid PAE HEE E mg. 0.141 0.320 0.007 0.640 Thiamin... . LL mg. 0.009 0.020 0.000 0.041 Riboflavin daw op EW ow mg. 0.032 0.073 0.002 0.145 Niacin. . . . . . .... mg. 0.020 0.045 0.001 0.091 Pantothenic acid. . . . . . . mg. 0.075 0.170 0.004 0.340 Vitamin Bg $v nd wud mg. 0.008 0.018 0.000 0.036 Folacin HE MEAG REE mcg 1.05 2.37 0.05 4,74 VitaminByp . . . . . . . mcg 0.084 0.191 0.004 0.381 VIRMINA + + 0 «wn se RE. 993 2,254 47 4,505 w. 3,307 7,507 155 15,000 Total tocopherol. . . . . . mg. Bowe a -—— -——— Alpha-tocopherol . . . . . . mg. 3.2 0.5 3 7.2 0.1 14.3 LIPIDS: Fatty acids: Saturated, total . . . . . . 8 . 13.5 30.6 0.6 61.2 A0, 5 ow ov ww ow ww g . 6:0. . v « wv 4m £ . 80. ........ g . 10. .«. = ¢ 5 = & ® 3 g ¥20; « « 5 sv 5 wo» g . WO ner mrsms g 0.1 0.0 12 0.3 0.0 0.6 Ye emesnms ms £ 8.6 0.1 14 19.6 0.4 39.2 iT Pall 8 4,7 0.2 14 10.7 0.2 21.4 Monounsaturated, total. . . g . 36.4 82.7 1.7 165.2 16:1. 0... g . 13s ww aw vs g 36.4 0.4 14 82.7 1.7 165.2 OM: ws nd § Gud 3 i 220 nv vw is mw i Polyunsaturated, total . . . g . 26.8 60.9 1.3 121.27 8h wwe sw g 25.9 0.4 14 58.9 1.2 117.7 188i vw 0s wos g 0.9 0.1 14 2.0 0.0 4.0 184. . . . gw 2004... . + vf vous g 20:5... s 0 Fi £ 25... Zz . + IE g Cholesterol . . . . . . .. mg. Phytosterols . . . . . . . . mg. AMID ACIDE: 144 0.3 3 326 7 652 i lil £ 0.011 0.025 0.001 0.050 PR enitar ug: : 0.034 0.077 0.002 0.154 Ci Lime 0.046 0.104 0.002 0.209 eucioy SS I BEE 8 0.074 0.168 0.003 0.336 syshe Mera iiE ey 2 0.060 0.136 0.003 0.272 aepiaming Ee & 0.019 0.043 0.001 0.086 Senne, irs I : 0.007 0.016 0.000 0.032 7 a Co 9 0.037 0.084 0.002 0.168 is Con 5 0.037 0.084 0.002 0.168 Arginine. ’ ’ Co ) ’ g 0.051 0.116 0.002 0.231 Histidine. . . . . . . . .. 2 0.027 0.061 0.001 0.122 Alanine 1 0.021 0.048 0.001 0.095 Aspartic acid | Co g 0.026 0.059 0.001 0.118 Glummic acd. . . . . . . g 0.058 0.132 0.003 0.263 Glyong « «vv vee ne ‘ 0.159 0.361 0.007 0.721 Pole © i 0.016 0.036 0.001 0.073 Sa | Ea msam: : 0.074 0.168 0.003 0.336 EER ERW EEN 0.041 0.093 0.002 0.186 - 1 If vitamin D is added, each pound contains 2,000 I.U. 2 Based on composite data of all regular, soft, tub margarines, not salted. 3 Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04093 MARGARINE, Regular, soft, tub Soybean (hydrogenated), salted * Page 87 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: Standard Number of Mean error samples 1c=227g 1 tsp = 4.7 g A B Cc D E F G PROXIMATE :? Water . . . . . . . . . .. g 16.2 0.1 69 36.8 0.8 73.6 keal 716.4 1,626.2 33.7 3,249.6 Foodenergy « » + + » » + ~ kJ. 2,997.4 6,804.1 140.9 13,596.3 Protein (NX 6.38). . . . . 4 0.8 0.1 30 1.7 0.0 3.4 Total lipid (fat) . . . . . . . g 80.4 0.1 189 182.6 3.8 364.9 Carbohydrate, total . . . . . g 0.5 1.2 0.0 2.4 Fiber. . . . . . . .. .. g . Ash... LL. g . 2.0 0.03 49 4.6 0.1 9.2 MINERALS: Caleiim: w + v.% 2 5 5 % 5 mg. 26.50 60.16 1.25 120.20 on ; 5 jw i ww vx wo sa mg. Magnesium , . . . . . . . mg. 2.31 5.24 0.11 10.48 Phosphorus. . . . . . .. mg. 20.30 46.08 0.95 92.08 Potassiumy o. + wv + wm 4 mg. 37.70 85.58 1.77 171.01 Sodium . . . . . . . . .. mg. 1,078.65 19.84 69 2,448.54 50.70 4,892.76 Zinc... mg VITAMINS: Ascorbicacid. . . . . . . . mg. 0.141 0.320 0.007 0.640 Thiamin. . . . . . . . .. mg. 0.009 0.020 0.000 0.041 Riboflavin . . . . . . . .. mg. 0.032 0.073 0.002 0.145 Nigel wos 50 5 0 un mg. 0.020 0.045 0.001 0.091 Pantothenic acid. . . . . . . mg. 0.075 0.170 0.004 0.340 ViminBg . «iv + «ov 4 « mg. 0.008 0.018 0.000 0.036 Folacin . . . . . . . ... meg 1.05 2.37 0.05 4.74 VitaminByp . . . . . . . mcg 0.084 0.191 0.004 0.381 Vitam RE. 993 2,254 47 4,505 BARA = « wv 2 vw v. 3,307 7,507 155 15,000 Total tocopherol . . . . . . mg. 41.1 4.4 5 93.3 1.9 186.4 Alpha-tocopherol . . . . . . mg. 2.9 0.3 5 6.6 0.1 13.2 LIPIDS: Fatty acids: Saturated, total . . . . . . g 13.5 30.7 0.6 61.4 40. «2 0 vw g 80: » 5 5 2 5 8 8 80: + + 63 5 ¢ 3 » g 1000. . wv 5 0:0 so g 120. « «3 a » 5 = g 14:0... ...... 8g . 0.1 0.02 12 0.3 0.0 0.6 16:0. . . . . . ... 8 . 8.7 0.1 14 19.7 0.4 39.3 18:10. . vo 5 2 53 5 g . 4.7 0.2 14 10.8 0.2 21.5 Monounsaturated, total. . . g . 36.5 82.8 1.7 165.5 18: Vis & ww o wi & v & + Bid» ww « wow > gz - 36.5 0.4 14 82.8 1.7 165.5 2000. LL LLL LL g . 2:0. . vv fens g . Polyunsaturated, total . . . g . 26.9 61.0 1.3 121.9 1812: : woos v § 5 8g . 26.0 0.3 14 59.0 1.2 117.9 BI, vn us 200 w g . 0.9 0.1 14 2.0 0.0 4.0 18:4. 4 vv vw uw 5 a» gE 200. . «ov sv owen g 20:8. « voov x mow ox ow 8 « 225. von a g 2286. 7 iF BEER g . Cholesterol . . . . . . . . mg. Phytosterols . . . . . . . . mg. 305 56 10 693 14 1,385 AMINO ACIDS: Tryptophan . . . . . . . . 8 0.011 0.025 0.001 0.050 Threonine . . . . . . . . . g 0.034 0.077 0.002 0.154 Isoleucine . . . . . . . . . g 0.046 0.104 0.002 0.209 Leucine, . . . . . . . . g 0.074 0.168 0.003 0.336 Kysioe: .,. . : & 2% £3 g 0.060 0.136 0.003 0.272 Methionine . . . . . . . . 8 0.019 0.043 0.001 0.086 Cystine » . « w « +» = » + 8 0.007 0.016 0.000 0.032 Phenylalanine . . . . . . . 8 0.037 0.084 0.002 0.168 Tyrosine . . . . . . . .. 8 0.037 0.084 0.002 0.168 Valine ". . ... «0 g 0.051 0.116 0.002 0.231 Argining: : sw 5 « = » & g 0.027 0.061 0.001 0.122 Histidine. . . . . . . . .. g 0.021 0.048 0.001 0.095 Aline ; ow vos ow ov ows g 0.026 0.059 0.001 0.118 Asparticacid . . . . . . . . g 0.058 0.132 0.003 0.263 Glutamicacid. . . . . . . . 8 0.159 0.361 0.007 0.721 Glycine . . . . . . . . .. g 0.016 0.036 0.001 0.073 Proline . . . . . . . . .. g 0.074 0.168 0.003 0.336 Serine . . . . .. .... 8 0.041 0.093 0.002 0.186 ! If vitamin D is added, each pound contains 2,000 I.U. 2 Based on composite data of all regular, soft, tub margarines, salted. AH-8-4 (1978) NDB No. 04094. MARGARINE, Regular, soft, tub Soybean (hydrogenated) and cottonseed? Page 88 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 " Standord Number of Approximate measure and weight Refuse: () oo rer Wes 1c=274g 1 tsp=4d. A B Li D E F G PROXIMATE: Water. . . . . ...... zg. 16.2 0.1 69 36.8 0.8 73.6 kcal 716.4 1,626.2 33.7 3,249.6 Food energy + = + + + « : - ko. 2,997.4 6,804.1 140.9 13.596.3 Protein (NX 6.38). . . . . g . 0.1 30 1.7 0.0 3.4 Total lipid (fat) . . . . . . . £ oui» 80.4 0.1 189 182.6 3.8 364.9 Carbohydrate, total . . . . . gv 0.5 1.2 0.0 2.4 Fiber. .. . . o «5s 5 & 5 =» gis Ash... ........ go 2.0 0.03 49 4.6 0.1 9.2 MINERALS: Calcium. . . . . . . ... mg... 26.50 60.16 1.25 120.20 Won & ov ov 4 wiv vm» mg. . . Magnesium , . mg. . . 2.31 5.24 0.11 10.48 Phosphorus. . . . . . .. mg. . . 20.30 46.08 0.95 92.08 Potassium . . . . uo vx one mg... 37.70 85.58 1.77 171.01 Sodium . . . . . . . ... mg... 1,078.65 19.84 69 2,448.54 50.70 4,892.76 BNE cx « wT vw wo mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.141 0.320 0.007 0.640 Thiamin. . v + v5 + i + mg. . . 0.009 0.020 0.000 0.041 Riboflavin . . . . . . . . . mg 0.032 0.073 0.002 0.145 Niacin. . . . . . . ... mg 0.020 0.045 0.001 0.091 Pantothenic acid. . . . . . . mg 0.075 0.170 0.004 0.340 VitaminBg . . . . . . .. mg 0.008 0.018 0.000 0.036 Folacin . . . . . . . . .. mcg 1.05 2.37 0.05 4.74 VitaminByp . . . . . LL. meg 0.084 0.191 0.004 0.381 VitaminA RE. 993 2,254 47 4,505 flamin A Cl. 3,307 7,507 155 15,000 Total tocopherol . . . . . . mg... Se -—— -—— -— Alpha-tocopherol . . . . . . mg. 6.3 1 14.3 0.3 28.5 LIPIDS: Fatty acids: Saturated, total . . . . . . 8 16.5 37.4 0.8 74.8 B00, 5 ws ow wow ows 8g 6:0... ...... £ 80. ........ £ 10:0: 5. v 5 4 » = ox = g 1220... g 140. ........ g 0.3 0.1 6 0.6 0.0 1.3 160. ........ g 10.5 0.3 6 23.7 0.5 47.4 180. «vv woven 8 5.8 0.6 6 13.1 0.3 26.2 Monounsaturated, total. . . g 31.3 71.1 1.5 142.1 VBI oe wovn 0 ono 8 mo £ 181. ........ g 31.3 1.2 6 71.1 1.5 142.1 1 PEEP I RE 8 7 3 PR 2 Polyunsaturated, total . . . g 29.1 66.0 1.4 132.0 182, ........ 8 27.5 0.5 6 62.4 1.3 124.7 183. ........ g 1.6 0.5 6 3.6 0.1 7.2 184. . 0... 2 2004. . i: 5 hee £ 2008. ui 5 5 woz aw i £ 225. i cs wv ows g 6. oo ow ow g . Cholesterol. . . . . . . . mg. . . Phytosterols . . . . . . . . mg... 189 5 2 429 9 857 AMINO ACIDS: Tryptophan . . . . . . . . EEE 0.011 0.025 0.001 0.050 Threonine . « . 4 = + su » 8... 0.034 0.077 0.002 0.154 Isoleucine . . . . . . . .. g 0.046 0.104 0.002 0.209 Louone . + os 4 ® % vw 2 8 0.074 0.168 0.003 0.336 Lysine . . . . . ..... g 0.060 0.136 0.003 0.272 Methionine. . . . . . . . 8 0.019 0.043 0.001 0.086 Cystine . . . . ...... & 0.007 0.016 0.000 0.032 Phenylalanine . . . . . . . 8 0.037 0.084 0.002 0.168 TOSI «5% + + 3 v4 3 8 0.037 0.084 0.002 0.168 Valine “« + vw «ow vo moe 8 0.051 0.116 0.002 0.231 Arginine... . LL... 8g 0.027 0.061 0.001 0.122 Histidine. . . . . . . . .. 8 0.021 0.048 0.001 0.095 Alanine . . . . . . . . .. 8 0.026 0.059 0.001 0.118 Asparticacid . . . . . . . . 8 0.058 0.132 0.003 0.263 Glutamic acid. . . . . . . . £ 0.159 0.361 0.007 0.721 Glyeing . + v + v + + ou « » g 0.016 0.036 0.001 0.073 Proline . . . . . ..... g 0.074 0.168 0.003 0.336 Serine . . . . . ..... g 0.041 0.093 0.002 0.186 2 ! If vitamin D is added, each pound contains 2,000 I.U. Based on composite data of all regular, soft, s tub margarines, salted. Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04095 MARGARINE, Regular, soft, tub Page 89 Soybean (hydrogenated) and cottonseed (hydrogenated), not salted * . i i Amount in edible portion of Amount in edible portion of } Amount in 100 grams, edible portion Soon ieasurec of 1600 1 pound of food as purchased Nutrients and units Standard Number of Approximate measure and weight Refuse: 0 Mean error samples 1c = 227 g 1 tsp = 4.7 q A B Cc D E F G PROXIMATE: Water. . . . . . ..... g . .. 17.9 2.0 2 40.5 0.8 81.0 keal . 716.4 1,626.3 33.7 3,249.8 Foodenergy - » = « «= « - kj... 2,997.6 6,804.5 140.9 13,597.1 Protein (NX 6.38). . . . . g ii» 0.8 1.7 0.0 3d Total lipid (fat) . . . . . . . £ ::- 80.3 0.3 6 182.2 3.8 364.2 Carbohydrate, total . . . . . ss 0,9 2.1 0.0 4.1 Fiber. . . . . . . . ... goss Ash... . ....... 8g . .. 0.2 0.5 0.0 0.9 MINERALS: Calcium. . . . . . . . .. mg. . . 26.50 60.16 1.25 120.20 WOR . : 5 v5 3 @ € « mg. . . Magnesium . . . . . mg. . . 2.31 5.24 0.11 10.48 Phosphorus . . . . . . . . mg. . . 20.30 46.08 0.95 92.08 Potassium . . . . . . . . . mg. . . 37.70 85.58 1.77 171.01 1 mg... 27.54 0.00 2 62.51 1.29 124.91 Zinc o.oo... LLL mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.141 0.320 0.007 0.640 Thiamin. . . . . . . . .. mg... 0.009 0.020 0.000 0.041 Riboflavin . . . . . . . . . mg. . . 0.032 0.073 0.002 0.145 Nisei. wv 50 58 5 5 # mg. . . 0.020 0.045 0.001 0.091 Pantothenic acid. . . . . . . mg. . . 0.075 0.170 0.004 0.340 VitaminBg . . . . . . .. mg. . . 0.008 0.018 0.000 0.036 Folacin . . . . . . . . .. meg . . 1.05 2,37 0.05 4.74 ViuminByy . . . . . . .. meg. 0.084 0.191 0.004 0.381 VIIA « = + 5 6 + 5 « RE. . . 993 2,254 47 4,505 w. . . 3,307 7,507 155 15,000 Total tocopherol. . . . . . mg... nw -—-- -—-- -—— Alpha-tocopherol . . . . . . mg... -—— -— -— -— LIPIDS: Fatty acids: Saturated, total. . . . . . & 5 wo 14.1 32.1 0.7 64.1 40... ...... g . . 6:0. . .. ..... £ Bi0G w v3 mw 7 5 @ 2 g WO: « «ov x = 5 g 220: ow 2 6 « » 5 5 + £ MO. ....... 8 0.1 0.03 6 0.3 0.0 0.5 160. . ....... g 8.7 0.2 10 19.7 0.4 39.4 180. ........ 8 5.3 0.3 10 12.1 0.3 24.2 Monounsaturated, total 8 38.1 86.5 1.8 172.8 160. uc 5 wv & = 4 ® iw 4 181... g& 38.1 0.8 10 86.5 1.8 172.8 200%. oo vee mw g «ws 220. wns owe ow £ Polyunsaturated, total C8 24.5 55.7 1.2 111.2 182, ... & 23.2 0.8 10 52.8 1.1 105.4 183, ........ & 1.3 0.2 10 2.9 0.1 5.8 188. 4.8404 vw £ 204; 5 a 5 50x oz ow £ 2008: « vv oaow os on g 228. 4 wos ow ow mw g 26... ...... g . Cholesterol . . . . . . . . mg. . . Phytosterols . . . . . . . . mg. . . Sire i i -——— AMINO ACIDS: Tryptophan . . . . . . . . g£ 0.011 0.025 0.001 0.050 Threonine . . . . . . . .. gow 0.034 0.077 0.002 0.154 Isoleucine . . . . LL... 2 0.046 0.104 0.002 0.209 Leucine. . . . . . . ... £ : 0.074 0.168 0.003 0.336 Lysine . o.oo... 2 cus 0.060 0.136 0.003 0.272 Methionine . . . . . . . . g 0.019 0.043 0.001 0.086 Cystine . . . . . . .... & 0.007 0.016 0.000 0.032 Phenylalanine . . . . . .. g » wo 0,037 0.084 0.002 0.168 Tyrosine Lo... 8... 0.037 0.084 0.002 0.168 Valine... o.oo. E + own 0.051 0.116 0.002 0.231 Arginine... . Lo... LL £ ws 0.027 0.061 0.001 0.122 Histidine. . . . . . . ... £ 2m 0.021 0.048 0.001 0.095 Alanine . . o.oo & 0.026 0.059 0.001 0.118 Asparticacid . . . . . . . . LE 0.058 0.132 0.003 0.263 Glutamic acid. . . . . . . . & 0.159 0.361 0.007 0.721 Glycine . . . . ...... B «mo 0.016 0.036 0.001 0.073 Proline . . . ....... £ . 0.074 0.168 0.003 0.336 Serine... . o.oo... g :w 0.041 0.093 0.002 0.186 ! If vitamin D is added, each pound contains 2,000 I.U. ? Based on composite data of all regular, soft, tub margarines, not salted. . ’ Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04096 MARGARINE, Regular, soft, tub Soybean (hydrogenated) and cottonseed (hydrogenated), salted ! Page 90 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: Standard Number of Mean error samples 1 ¢c=227¢g 1 tsp =4.7¢g A B Cc D E F G PROXIMATE: Water . . . . . . . . . .. g . 16.2 0.1 69 36.8 0.8 73.6 keal 716.4 1,626.2 33.7 3,249.6 Food energy - = = = = + - kj... 2,997.4 6,804.1 140.9 13,596.3 Protein (NX 6.38). . . . . Z wo 0.8 0.1 30 1.7 0.0 3.4 Total lipid (fat) . . . . . . . € ia 80.4 U.l 189 182.6 3.8 364.9 Carbohydrate, total . . . . . g +i 0.5 1.2 0.0 2.4 Fibers o 2 woo 5 vw « 3 w 3 gow Ash... . . g . .. 2.0 0.03 49 4.6 0.1 9.2 MINERALS: Calcium. . . . . . . . .. mg. 26.50 60.16 1.25 120.20 Iron... . mg. Magnesium, . . . . . . . mg. 2.31 5.24 0.11 10.48 Phosphorus. . . . . . . . mg. 20.30 46.08 0.95 92.08 Potassium . . . . . . . . . mg. 37.70 85.58 1.77 171.01 Sodium . . . . . . . . .. mg. 1,078.65 19.84 69 2,448.54 50.70 4,892.76 ZINE. ow % we ow wow ow owe wow mg VITAMINS: Ascorbicacid. . . . . . . . mg. 0.141 0.320 0.007 0.640 Thiamin. . . . . . . . . . mg. 0.009 0.020 0.000 0.041 Riboflavin . . . . . . . . . mg. 0.032 0.073 0.002 0.145 Niacin. . . . . . . . .. mg. 0.020 0.045 0.001 0.091 Pantothenic acid. . . . . . . mg. 0.075 0.170 0.004 0.340 Vitamin Bg . . . . . . . . mg. 0.008 0.018 0.000 0.036 Folacin . . . . . . . . .. mcg 1.05 2.37 0.05 4.74 ViaminByy . . . . . . . . meg 0.084 0.191 0.004 0.381 —_ RE. 393 2,254 47 4,505 Vitamin A... o.oo... w. 3,307 7,507 155 15,000 Total tocopherol . . . . . . mg. 72.6 10.3 4 164.7 3.4 329.1 Alpha-tocopherol . . . . . . mg. 5.7 0.6 4 12.8 0.3 25.6 LIPIDS: Fatty acids: Saturated, total . . . . . . g 14.2 32.2 0.7 64.3 B20 wv i woes ow os £ 6:0: « « wos ow ova £ 80. . . . . . ... £ 10:0... . . . . .. g 1280. © « oi 5 2 no £ 14:0. «3 5 «3 5 ¢ » g 0.1 0.03 6 0.3 0.0 0.5 16:0: + 5 « « 3 6 = = g 8.7 0.2 10 19.8 0.4 39.5 18:10. « = = « = & + » g 5.3 0.3 10 12.1 0.3 24.2 Monounsaturated, total g 38.2 86.6 1.8 173.1 16:1. 0... LL. £ Bl. fee en £ 38.2 0.8 10 86.6 1.8 173.1 20:1... Lo. g 220: 55 5 23 ws 8g Polyunsaturated, total . . . g 24.6 55.8 1.2 111.4 18:20 ov vv 5 wv a £ 23.3 0.7 10 52.9 1.1 105.7 18:3 v 5 wv ww = = £ 1.3 0.2 10 2.9 0.1 5.8 1B. «5 wo + 5 wm + a £ 20:4... g 2005. . . oven g 228; sw vam 8A g 26 ; «wm cz © ¥ 3 g Cholesterol . . . . . . . . mg. Phytosterols . . . . . ... . mg. 301 50 5 683 14 1,365 AMINO ACIDS: Tryptophan . . . . . . . . £ 0.011 0.025 0.001 0.050 Threonine . . . . . . . . . g 0.034 0.077 0.002 0.154 Isoleucine = . + « 4 ow sow £ 0.046 0.104 0.002 0.209 Lewcine, . ; « + 5 v5 a £ 0.074 0.168 0.003 0.336 Lysing ; = sv © p30 8 5 w £ 0.060 0.136 0.003 0.272 Methionine . . . . . . . . g 0.019 0.043 0.001 0.086 CYsting: .. : + wiv x m2 0 ow g 0.007 0.016 0.000 0.032 Phenylalanine . . . . . . . £ 0.037 0.084 0.002 0.168 Tyrosine © : = + 4 = = 8 & 0.037 0.084 0.002 0.168 Valine = zi 5 w £5 ow ose os £ 0.051 0.116 0.002 0.231 Arginine, w « = 5 5% 5 3 = g 0.027 0.061 0.001 0.122 Histidine: .. « = » + wi o4 sow g 0.021 0.048 0.001 0.095 Alaning . . « = ov 4 wo» wou £ 0.026 0.059 0.001 0.118 Asparticacid . . . . . . . . g 0.058 0.132 0.003 0.263 Glutamic acid. . . . . . . . £ 0.159 0.361 0.007 0.721 GlyeitiR 5. 3 2 « #3 wm 5 3 & g 0.016 0.036 0.001 0.073 Proline 4 2 5 o 1 2 © 7 § ® £ 0.074 0.168 0.003 0.336 Serie + os wos sow 3s g 0.041 0.093 0.002 0.186 1 If vitamin D is added, each pound contains 2,000 I.U. 2 Based on composite data of all regular, soft, tub margarines, salted. AH-8-4 (1978) NDB No. 04097 MARGARINE, Regular, soft, tub Page 91 Soybean (hydrogenated), cottonseed (hydrogenated), and soybean’ r i : Amount in edible portion of Amount in edible portion of Amount iy 100.grams, edible portion common measures of food 1 pound of food as purchased Nutrients and units yy oe eorTo an Wooht 0 — Number of pproximate measure and weig| Refuse: Mean error samples 1 ¢c=227g 1 tsp = 4.7 g A B Cc D E F G PROXIMATE: Water v + 5 wos vows 5 6k 2. 16.2 0.1 69 36.8 0.8 73.6 keal 716.4 1,626.2 33.7 3,249.6 Food energy - - = «= «+ - - ko... 2,997.4 6,804.1 140.9 13,596.3 Protein (NX 6.38). . . . . EEE 0.8 0.1 30 1.7 0.0 3.4 Total lipid (fat) . . . . . . . gL =o x 80.4 0.1 189 182.6 3.8 364.9 Carbohydrate, total . . . . . £ 0.5 1.2 0.0 2.4 Fibers wos 5 & 7 8 5 5 5 g . . ASR ww son wae ms Ziws 2.0 0.03 49 4.6 0.1 9.2 MINERALS: Calcium . . . . . . . . .. mg. . . 26.50 60.16 1.25 120.20 fron . . . . . ...... mg. . . Magnesium | mg. . . 2.31 5.24 0.11 10.48 Phosphorus. . . . . . . . mg. . . 20.30 46.08 0.95 92.08 Potassium . . . . . . . . . mg. . . 37.70 85.58 1.27 171.01 Sodium . . . . . . . . .. mg... 1,078.65 19.84 69 2,448.54 50.70 4,892.76 ZC 5 5 5 9 3 wo 5 3 %8 mB: =: VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.141 0.320 0.007 0.640 Thiamin. . . . . . .... mg. 0.009 0.020 0.000 0.041 Riboflavin . . . . . . . . . mg we 0.032 0.073 0.002 0.145 Nein. «woven ovo mg... 0.020 0.045 0.001 0.091 Pantothenic acid. . . . . . . mg. . . 0.075 0.170 0.004 0.340 VitaminBg . . . . . . .. mg... 0.008 0.018 0.000 0.036 Foldgifi «+: » s w « 3 w % & © mcg. . 1.05 2:31 0.05 4.74 VitaminByp . . . . LL. meg. 0.084 0.191 0.004 0.381 Dike cme RE... 993 2,254 47 4,505 wo. ow 3,307 7,507 155 15,000 Total tocopherol. . . . . | mg... Racsirts TT oT oT Alpha-tocopherol . . . . . . mg... 3.3 1 7.6 0.2 15.1 LIPIDS: Fatty acids: Saturated, total. . . . . . E ww 15.3 34.7 0.7 69.3 40. + » ws mows on 2 ssw 60. . . . . g 80. . . . ..... £ 100. + & © 2 = x = « £ 12205 « » + 5 » ¢ § & 8 18:0: 2 v 5 5 5 2 8 8 £ 18:0. « + wv = «5 4 8g 9.9 0.2 7 22.4 0.5 44.9 18:0. « + wv « + «4 £ 5.4 0.2 7 12.3 0.3 24.5 Monounsaturated, total £ 35.8 81.3 1.7 162.5 16:1... oo... g IB «vv 5% % § % g 35.8 1.0 7 81.3 1.7 162.5 201: «5 w 5 55 8 5 £ Vas os wx 5 wow ow £ Polyunsaturated, total . . . g . . . 25.8 58.5 1.2 116.9 182, ........ EE 24.8 1.3 7 56.3 1.2 112.5 183... ... & won 1.0 0.2 7 2.2 0.0 4.4 184. . 0... £ 2004. . wim so. £ 2005 ; 4 wow8 ow Es £ 225. «so wov vow ow oa £ 226. + « = kv ow vs g . Cholesterol. . . . . . . . mg. . . Phytosterols . . . . . . . . mg. . 238 48 5 540 11 1,079 AMINO ACIDS: Tryptophan . . . . . . . . £0 0.011 0.025 0.001 0.050 Threonine . . . . . . gs 0.034 0.077 0.002 0.154 Isoleucine .. . . oo. 4 wo. os g ow 0.046 0.104 0.002 0.209 Leweines ; i 5 + woo 5 a 5 os g& 0.074 0.168 0.003 0.336 LYySingE . w « » x «5 mow £ 0.060 0.136 0.003 0.272 Methionine... . . . . . g 0.019 0.043 0.001 0.086 Cystine . . . . . ..... £ ® 43 0.007 0.016 0.000 0.032 Phenylalanine... . . .. & 0.037 0.084 0.002 0.168 Tyrosine ow « + w + 5 wou» wow 0.037 0.084 0.002 0.168 valine LL g 0.051 0.116 0.002 0.231 Arginine... LLL £ 0.027 0.061 0.001 0.122 Histidine. . . . . . . . .. £ wa 0.021 0.048 0.001 0.095 Alanine . LLL go. 0.026 0.059 0.001 0.118 Asparticacid . . . . . . . . £ 0.058 0.132 0.003 0.263 Gluamic acid. . . . . . . goo 0.159 0.361 0.007 0.721 Glycine . . . . . .. ... £ 0.016 0.036 0.001 0.073 Proline . . . . . ..... g£ vo. 0.074 0.168 0.003 0.336 Serine «uv sas wes 0.041 0.093 0.002 0.186 ! If vitamin D is added, each pound contains 2,000 I.U. ? Based on composite data of all regular, soft, tub margarines, salted. ? Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04099 MARGARINE, Regular, soft, tub Soybean (hydrogenated), palm (hydrogenated), and palm? Page 92 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: Standard Number of Mean error samples 1¢c=227 4 1 tsp =4.7g A B c D E F G PROXIMATE:? Waterv vw « vw + wom «wow g 16.2 0.1 69 36.8 0.8 73.6 kcal 716.4 1,626,2 33.7 3,249.6 Food energy - - - - - + - - kJ 2,997.4 6,804.1 140.9 13,596.3 Protein (NX 6.38). . . . . g 0.8 0.1 30 1.7 0.0 3.4 Total lipid (fat) . . . . . . . 8 80.4 0.1 189 182.6 3.8 364.9 Carbohydrate, total . . . . . g 0.5 1.2 0.0 2.4 Fiber. . . . . . . . ... g 1 g 2.0 0.03 49 4.6 0.1 9.2 MINERALS: Calcium. . . . . . .... mg. 26.50 60.16 1.25 120.20 MOB. 2 i vs 3 5 5 6.7 § & mg. Magnesium , . . . . . . . mg. 2.31 5.24 0.11 10.48 Phosphorus . . . . . . . . mg. 20.30 46.08 0.95 92.08 Potassium . 4 w «wou 5 oo mg. 37.70 85.58 1.77 171.01 Sodium » « vw vow os ows mg. 1,078.65 19.84 69 2,448.54 50.70 4,892.76 Zinc... mg. VITAMINS: Ascorbicacid. . . . . . . . mg. 0.141 0.320 0.007 0.640 Thiamin. . + ws + 5 & + mg. 0.009 0.020 0.000 0.041 Riboflavin . . 4 + . 5 4 » mg. 0.032 0.073 0.002 0.145 Niggin, . «as wv vow ova mg. 0.020 0.045 0.001 0.091 Pantothenic acid. . . . . . . mg. 0.075 0.170 0.004 0.340 VitaminBg . . . . . . .. mg. 0.008 0.018 0.000 0.036 Folacin . . . . . . . . .. mcg 1.05 2.37 0.05 4.74 VitaminByp . . . . . . . mcg 0.084 0.191 0.004 0.381 ai RE 993 2,126 47 4,505 MBIA = wr oo iw 0 w. 3,307 7,507 155 15,000 Total tocopherol . . . . . . mg. Yee -—— -—— — Alpha-tocopherol . . . . . . mg. -—— -—— -—— -— LIPIDS: Fatty acids: Saturated, total . . . . . . 8 12.1} 38.9 0.8 77.8 $0: vw 5 wou sow ow £ B05 5: vo» wows ow ow £ 80. ........ g 100... ...... 2 120... ...... & 0.2 1 0.3 0.0 0.7 MO. o : over g 0.2 1 0.3 0.0 0.7 16:0: « « » » ss w 8 12.4 1 28.2 0.6 56.3 180... .. 8 4.2 1 9.6 0.2 19.2 Monounsaturated, total £ 25.2 57.1 1.2 114.2 ¥6: ov 4 x ows gz ET. vo v2 vv 2m 8 25.1 1 57.0 1.2 114.0 200: oo: ioe one £ 2% vv somone ig Polyunsaturated, total “ « 8 34.6 78.5 1.6 156.9 13:2, wo + aw ¢ ww sn 8 32.6 1 74.0 1.5 147.8 183... g 1.9 1 4.4 0.1 8.8 184. . . £ 20:4. Lo... g 20085: ov 56% mows £ . RAB: wos m4 5 wow op g 226. » + vi vw o& 8 g . Cholesterol . . . . . . .. mg. Phytosterols . . . . . . . . mg. -— —— -—re -——— AMINO ACIDS: Tryptophan See eee 8 0.011 0.025 0.001 0.050 Threonine ody Woe Wye 8 0.034 0.077 0.002 0.154 Isoleucine... . . . . g 0.046 0.104 0.002 0.209 loucing ; o + =v «0 iv «3 8 0.074 0.168 0.003 0.336 Lysine . . . ....... 8 0.060 0.136 0.003 0.272 Methionine . . . . . . .. g 0.019 0.043 0.001 0.086 Cystine . . . . ...... 8 0.007 0.016 0.000 0.032 Phenylalanine... . . . . 8 0.037 0.084 0.002 0.168 Tyrosine . . . . . . g 0.037 0.084 0.002 0.168 Valine EEE ESLER & 0.051 0.116 0.002 0.231 Arginine. . . . . . .... g 0.027 0.061 0.001 0.122 Histidine hw ww ee & 0.021 0.048 0.001 0.095 Alanine » woe wim wo kw g 0.026 0.059 0.001 0.118 Aspartic acid vam ow wow on 8 0.058 0.132 0.003 0.263 Glutamic acid www om ow wom & 0.159 0.361 0.007 0.721 Glycine . . . . . ..... £ 0.016 0.036 0.001 0.073 Proline fn EES HE s 0.074 0.168 0.003 0.336 Serine . . . . ...... g 0.041 0.093 0.002 0.186 ! If vitamin D is added, each pound contains 2,000 I.U. 2 Based on composite data of all regular, soft, tub margarines, salted. ® Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04523 MARGARINE, Regular, soft, tub Soybean (hydrogenated) and safflower’ Page 93 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 c= 227 9g 1 tsp =4.7g A B Cc D E F G PROXIMATE: Water. . . . . . . .... = is 16.2 0.1 69 36.8 0.8 73.6 [eal 716.4 1,626.2 33.7 3,249.6 Popllapergy » = + » =» « kJ. 2,997.4 6,804.1 140.9 13,596.3 Protein (NX 6.38). . . . . g . 0.8 0.1 30 1.7 0.0 3.4 Total lipid (fat) . . . . . . . 8 80.4 0.1 189 182.6 3.8 364.9 Carbohydrate, total . . . . . € :: uw 0.5 142 0.0 2.4 FiBer: « wv « w 2 5 w 3 3 8 +. Ash ........... g 2.0 0.03 49 4.6 0.1 9.2 MINERALS: Calcium. . . . . .. ... mg... 26.50 60.16 1.25 120.20 WOR : v 5 5s Hi 25% % 8 « mg. . . Magnesium mg. 2.31 5.24 0.11 10.48 Phosphorus . . . . . . . . mg. 20.30 46.08 0.95 92.08 Potassium . . . . . . . .. mg... 37.70 85.58 1.77 171.01 Sodium. . . .ovu ww un mg... 1,078.65 19.84 69 2,448.54 50.70 4,892.76 ZG + 0 wv vw os won wa mg. . VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.141 0.320 0.007 0.640 Thiamin. . . . . . .. .. mg... 0.009 0.020 0.000 0.041 Riboflavin . . . . . . . . . mg. 0.032 0.073 0.00% 0.145 Niacin... . ...... mg. 0.020 0.045 0.001 0.091 Pantothenic acid. . . . . . . mg. 0.075 0.170 0.004 0.340 VitaminBg . . . . . . .. mg... 0.008 0.018 0.000 0.036 Folacin . . . . . . . . .. meg. . 1.05 237 0.05 4.74 VitaminByp . . . . . . .. meg 0.084 0.191 0.004 0.381 Vitamin Av « + vi « + w «3 RE. 993 2,254 47 4,505 1. 3,307 7,507 155 15,000 Total tocopherol . . . . . . mg... 48.8 110.8 2.3 221.4 Alpha-tocopherol . . . . . . mg... 11.7 26.6 0.5 53.1 LIPIDS: Fatty acids: Saturated, total . . . . . . g 10.4 23.7 0.5 47.3 4:0... . ..... g 60. i 5 Ewe £ BiOs vv w + ¢ wm 5 3 g 100 wv ov ws 3 5 3 £ 1200. wo « oom 5 50m s £ 14:0. . ....... £ 160. ........ 8 6.3 1 14.3 0.3 28.7 180... LL. & 3.9 1 8.7 0.2 17.5 Monounsaturated, total £ 31.0 70.5 1.5 140.8 V6: wv 5 w 3 5 & & 8 1 8 31.0 1 70.3 1.5 140.5 00: ov «tv 5 wm» £ 2. ......04 f Polyunsaturated, total . . . g . 35.4 80.4 1:7 160.7 18:2... g 34.3 1 77.8 1.6 155.5 1:3. wi 55 v eam s g 1.1 1 2.4 0.1 4.9 184. oo « wiv 5 w + £ 04, 50. i evs Z = 20:5. 0... LLL. z 225. vv news £ 2:6... .. g . Cholesterol . . . . . . .. mg. Phytosterols . . . . . . . . mg. Ba i Por ——— AMINO ACIDS: Tryptophan . . . . . . .. g 0.011 0.025 0.001 0.050 Threonine . . . . . . . .. goo. 0.034 0.077 0.002 0.154 Isoleucine . . . . . Lo... £ 0.046 0.104 0.002 0.209 Leucine. . . . . . . + » - & 0.074 0.168 0.003 0.336 Lysine . . . . ...... g 0.060 0.136 0.003 0.272 Methionine . . . . . . . . 8 0.019 0.043 0.001 0.086 Cystine . . . . . ..... & 0.007 0.016 0.000 0.032 Phenylalanine. . . . . .. & 0.037 0.084 0.002 0.168 Tyrosine. . . . . .. .. 8 0.037 0.084 0.002 0.168 Valine . . . . ...... & 0.051 0.116 0.002 0.231 Arginine... . LLL & 0.027 0.061 0.001 0.122 Histidine. . . . . . . . .. & 0.021 0.048 0.001 0.095 ANNE oc + 4 v5 5 uo ws 8 0.026 0.059 0.001 0.118 Asparticacid . . . . . . . . 8 0.058 0.132 0.003 0.263 Glutamicacid. . . . . . . . & 0.159 0.361 0.007 0.721 Glycine . . . . . ..... & 0.016 0.036 0.001 0.073 Proline . . . . . . .... g 0.074 0.168 0.003 0.336 Serine . . ........ g 0.041 0.093 0.002 0.186 ! If vitamin D is added, each pound contains 2,000 I.U. 2 Based on composite data of all regular, soft, tub margarines, salted. ® Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04524 MARGARINE, Regular, soft, tub Soybean, soybean (hydrogenated), and cottonseed (hydrogenated)! Page 94 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 teen Tplet 1 227 1 % 4.7 = Ss = - A B D g E g P F 2 G PROXIMATE: Water. . . . . . . . . . . g 16.2 69 36.8 0.8 73.6 keal 716.4 1,626.2 35.7 3,249.6 Food energy + + + + + «+ + * kJ 2,997.4 6,804.1 140.9 13,596.3 Protein (NX 6.38). . . . . 2 isu 0.8 30 1.7 0.0 3.4 Total lipid (fat) . . . . . . . g +5 80.4 189 182.6 3.8 364.9 Carbohydrate, total. . . . . g >» 0.5 1.2 0.0 2.4 Fiber. « + sw » aw = =» 8 + «a BH 2 vamos wna 8... 2.0 49 4.6 0.1 9.2 MINERALS: Calcium. . . . . . .... mg... 26.50 60.16 1.25 120.20 WOR : 53 ws 473 & mg. . . Magnesium, . . . . . . . mg. 2.31 5.24 0.11 10.48 Phosphorus . . . . . . . . mg. . . 20.30 46.08 0.95 92.08 Potassium . . . . . . . . . mg. . . 37.70 85.58 1.77 171.01 Sodium . . . . Lo... .. mg... 1,078.65 69 2,448.54 50.70 4,892.76 Zinc... mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.141 0.320 0.007 U.640 ThRRWING 5 vs 5.0 5 & 4 mg. . . 0.009 0.020 0.000 0.041 Riboflavin. . « + w + + « mg. . . 0.032 0.073 0.002 0.145 Nadi . wu vn ws un ws mg. . . 0.020 0.045 0.001 0.091 Pantothenic acid. . . . . . . mg. . . 0.075 0.170 0.004 0.340 VitaminBg . . . . . . . . mg... 0.008 0.018 0.000 0.036 Folacin . . . . . . . ... meg . . 1.05 2:37 0.05 4.74 VitaminByp . . . . . . . . meg. . 0.084 0.191 0.004 0.381 _ RE. 993 2,254 47 4,505 VEBIOA «in + + mv 0 ne 1. 3,307 7,507 155 15,000 Total tocopherol . . . . . . mg... 75.0 5.0 2 170.3 3.5 340.2 Alpha-tocopherol . . . . . . mg... 4.4 3.4 2 10.0 0.2 20.0 LIPIDS: Fatty acids: Saturated, total . . . . . . g 16.1 36.5 0.8 72.9 #0. o + 3 © + 5 w+ £ 6:0. uv how ow ow £ 80. vv www own £ 100... . . .. .. £ X20, oo 2 md sow bo g 0,3 97 0.7 0.0 1.4 M0. a «woos Wb s g 02 102 0.5 0.0 0.9 16:00 + 5 v 5 & » & 8 9.8 102 22.2 0.5 44.4 180. co wv 5 vow oa g 5.8 102 13.1 0.3 26.1 Monounsaturated, total . . . g 30.7 69.7 1.4 139.2 161... g 0.1 27 0.2 0.0 0.4 18:1... 8 30.0 64 68.1 1.4 136.1 2000. x won Ed £ 0.6 34 3.3 0.0 2.6 22%. i 5 wa Ea £ Polyunsaturated, total . . . g 30.1 68.4 1.4 130.7 18:2. . 5 v5 + 5 +» 8 27.3 102 62.1 1.3 124.0 133. vs wv os mows g 2.8 102 6.3 0.1 12.7 188s. v 5 on wo» ow won 8 2004. 0... LLL. £ 20:5... . «on o8 nos a g 2:5. 3 226. +: wz wove w g isn Cholesterol . . . . . . . . mg. . Phytosterols . . . . . . . . mg. . . 206 2 468 10 934 AMINO ACIDS: Tryptophan . . . . . . . . 2 0.011 0.025 0.001 0.050 Threonine . . . . . . . . . 8 - 0.034 0.077 0.002 0.154 Isoleucine . . . . . . . .. g 0.046 0.104 0.002 0.209 I ER ER g 0.074 0.168 0.003 0.336 Lysine ou 5 ws 8m 5 on 8 0.060 0.136 0.003 0.272 Methionine . . . . . . . . 8 0.019 0.043 0.001 0.086 Cystine . . . . . . . ... 8 0.007 0.016 0.000 0.032 Phenylalanine . . . . . . . g 0.037 0.084 0.002 0.168 Tyrosine . . . . . . . . . g 0.037 0.084 0.002 0.168 Valine . ......... g 0.051 0.116 0.002 0.231 Arginine. ; ow iow 0s ws 8... 0.027 0.061 0.001 0.122 Histidine. . . . . . . . .. g& - 0.021 0.048 0.001 0.095 Alanine . . . . . . . LL. 8 0.026 V.059 0.001 0.118 Asparticacid . . . . . . . . 8 0.058 0.132 0.003 0.263 Glutamicacid. . . . . . . . & 0.159 0.361 0.007 0.721 GIVER. & 5 v 5 6 5 % 5 g 0.016 0.036 0.001 0.073 Proline : . = + so 5 5% o 8 0.074 0.168 0.003 0.336 SBHNE: , 5 wo x4 wz Ess g 0.041 0.093 0.002 0.186 1 If vitamin D is added, each pound contains 2,000 I.U. 2 Based on composite data of all regular, soft, tub margarines, salted. AH-8-4 (1978) NDB No. 04103 MARGARINE, Regular, soft, tub Sunflower, cottonseed (hydrogenated), and peanut (hydrogenated)? Page 95 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 1c=2279g 1 tsp =4.7g A B Cc D E F G PROXIMATE: Water . . . . . . . . . .. gq . 16.2 0.1. 69 36.8 0.8 73.6 kcal 716.4 1,626.2 33.7 3,249.6 Food energy - - - - + - - - kJ. 2,997.4 6,804.1 140.9 13,596.3 Protein (NX 6.38). . . | gz . 0.8 0.1 30 1.7 0.0 3.4 Total lipid (fat) . . . . . . . g 80.4 0.1 189 182.6 3.8 364.9 Carbohydrate, total . . . . . g 0.5 1.2 0.0 2.4 FibRY . o: v 2 w 58 w 4 8 £ Ash vow wv min sow g 2.0 0.03 49 4.6 0.1 9.2 MINERALS: Calcium. . . . . . .. .. mg. 26.50 | 60.16 1.25 120.20 Iron . . . . . ...... mg. | Magnesium . . mg. 2.31 | 5.24 0.11 10.48 Phosphorus . . . . . . . . mg. 20.30 46.08 0.95 92.08 Potassium . . . . . . . . . mg. 37.70 85.58 1.77 171.01 Sodium v 2 + 5 3 wv x ne mg. 1,078.65 19.84 69 2,448.54 50.70 4,892.76 Zing ou wv ono ow ow wow ow mg. VITAMINS: Ascorbicacid. . . . . . . . mg. 0.141 0.320 0.007 0.640 Thiamin. . . . . . . . .. mg. 0.009 0.020 0.000 0.041 Riboflavin . . . . . . . .. mg. 0.032 0.073 0.002 0.145 NEE 2 2 553 95h wos mg. 0.020 0.045 0.001 0.091 Pantothenic acid. . . . . . . mg. 0.075 0.170 0.004 0.340 VitaminBg . . . . . . .. mg. 0.008 0.018 0.000 0.036 Folacin . . . . . . . . .. meg 1.05 2437 0.05 4.74 VitaminByp . . . LL... meg 0.084 0.191 0.004 0.381 _— RE. 993 2,254 47 4,505 Visi: 2 5 fe th R wv. 3,307 7,507 155 15,000 Total tocopherol . . . . . . mg. S—_— pe i SR Alpha-tocopherol . . . . . . mg. Kort -—— -—— a LIPIDS: Fatty acids: Saturated, total . . . . . . g . 12.8 29.1 0.6 58.2 40... ...... g . 6:0. . ....... £ . BO. . w+ 5 4 5 % g . 1000; : o = 5 w 4 5 g . W200: : v2 5 5 5 8g . 0.0 1 0.0 0.0 0.0 MO. . «ssw «0 4 g 0.0 1 0.0 0.0 0.0 16:0. . 5 « + «+ = g 7.2 1 16.4 0.3 32.8 18:0. . . . ..... 8g . 4.9 1 11,2 0.2 22.3 Monounsaturated, total. . . g . 16.1 36.4 0.8 72.8 16:1... Lo... g 0.0 1 0.0 0.0 0.0 18); cow 0 5 wv 5 & g 16.1 1 36.4 0.8 72.8 200. + wc x wow os ow g 2 ov om ow hw 8 . Polyunsaturated, total . . . g . 48.0 109.0 2.3 217.8 18:2... . g . 47.6 1 108.1 2.2 216.1 18:3... . g 0.4 1 0.9 0.0 1.2 18:4. 5 5 23 5 ¢ 3 & g . 204. ; wows ow oss £ . 2:5: 2 ov 5 wou oa ow Z 5. «wn vox wow ok oa g 226... LL... g . Cholesterol. . . . . . . . mg. Phytosterols . . . . . . . . mg. (i ii -=- = AMINO ACIDS: Tryptophan . . . . . . . . 8 0.011 0.025 0.001 0.050 Threonine . . . . . . . . . g 0.034 0.077 0.002 0.154 Isoleucine . . . . . . . .. £ 0.046 0.104 0.002 0.209 Leucine. « « wv « woo uw 8g 0.074 0.168 0.003 0.336 Lysine . . . . . . .... & 0.060 0.136 0.003 0.272 Methionine. . . . . . . . 8 0.019 0.043 0.001 0.086 Cystine & 2 2 wiv +» ¥ 5 g 0.007 0.016 0.000 0.032 Phenylalanine . . . . . . . 8 0.037 0.084 0.002 0.168 Tyrosine . . . . . . . .. 8 0.037 0.084 0.002 0.168 Valine . . . . . . . ... g 0.051 0.116 0.002 0.231 Arginine. . . . . . . . . . 8g 0.027 0.061 0.001 0.122 Histidine. . . . . . . . . . & 0.021 0.048 0.001 0.095 AINE . = 2 6. 1 2 5 5 4 @ 8g 0.026 0.059 0.001 0.118 Asparticacid . . . . . . . . £ 0.058 0.132 0.003 0.263 Glutamicacid. . . . . . . . g 0.159 0.361 0.007 0.721 Glycine . « « w + 3 = « 5 » g 0.016 0.036 0.001 0.073 Proline . . . . . . . . .. g 0.074 0.168 0.003 0.336 Serine . . . . . . .. .. 8 0.041 0.093 0.002 0.186 ! If vitamin D is added, each pound contains 2,000 I.U. 2 Based on composite data of all regular, soft, tub margarines, salted. 3 Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04525 MARGARINE, Regular, soft, tub Unspecified ingredient oils, not salted * Page 96 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 c=2279g 1tsp=4.79g A B Cc D E F G PROXIMATE Water. . . oo 4 wv vows gs 17.9 2.0 2 40.5 0.8 81.0 kcal 716.4 1,626.3 33.7 3,249.8 Food energy «= + - «= «+ - kJ 2,997.6 6,804.5 140.9 13,597.1 Protein (NX 6.38) . . . . £ 0.8 1.7 0.0 3.7 Total lipid (fat) . . . . . . . g 80.3 0.3 6 182.2 3.8 364.2 Carbohydrate, total . . . . . g . 0.9 2.1 0.0 4.1 Fibor. os » « 5 4 % 5 % Liaw BA ww von owes wow ow ow EEE 0.2 0.05 0.0 0.9 MINERALS: Calcium. . . . . . . . .. mg. 26.50 60.16 1.25 120.20 Iron... . LL. mg. Magnesium mg. 2.31 5.24 0.11 10.48 Phosphorus . . . . . . . . mg. . . 20.30 46.08 0.95 92.08 Potassium . . . . . . . . . mg. . . 37.70 85.58 1.77 171.01 Sodium . + «vou aw oa wos mg... 27.54 0.0 2 62.51 1.29 124 91 Zinc o.oo. LLL mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. 0.141 0.320 0.007 0.640 THamIn, oo 5 5 w 5 ¢ 3 mg. 0.009 0.020 0.000 0.041 Riboflavin . oo + w +vs w mg. 0.032 0.073 0.002 0.145 Nigelnt «om v wom 8 my 3 mg. . . 0.020 0.045 0.001 0.091 Pantothenic acid. . . . . . . mg. . . 0.075 0.170 0.004 0.340 VitaminBg . . . . . . . . mg. 0.008 0.018 0.000 0.036 Folacin . . . . . . . . .. mcg 1.05 2.37 0.05 4.74 VitaminByp . . . . LL. meg 0.084 0.191 0.004 0.381 _ RE. 993 2,254 47 4,505 Vitamin A + - . «+ . «+. wv. 3,307 7,507 155 15,000 Total tocopherol. . . . . . mg. . . LI. -——— -——— -—— Alpha-tocopherol . . . . . mg... -— -—— -——— 0 LIPIDS: Fatty acids: Saturated, total . . . . . . g 13.8 31.3 0.6 62.4 BO. 5 nv 5 woz aw 8 6:0. «wow oom ow on ow £ 80... ...... £ 10:0... . . .... £ 120: 6 5 4 5.0 4 5 g M0, . co: 040 500 z 0.1 0.0 2 0.2 0.0 0.5 6B, 5 6 60 5 6 £ Bed 0.05 2 19.7 0.4 39.3 18:0... ...... 2 5.0 0.3 2 11.4 0.2 22.7 Monounsaturated, total. . . g 37.3 84.7 1.8 169.2 16:1... .. 8 BILL £ 37.3 0.8 2 84.7 1.8 169.2 0. i afew on oe 8g 22V: ; wou hE EE g Polyunsaturated, total . . . g 25.7 58.3 1.2 116.5 182. « wv sw 5 8 nw £ 24.6 1.4 2 55.8 1.2 111.5 183... Lo... £ 1.1 0.2 2 2.5 0.1 5.0 184... . g 20:4... LL 2 2008: 4 of amor g R25: 5 5 saw 3 8 W £ 26. : 0:30 33 8 g Cholesterol. © . . . + . + mg. Phytosterols . . . . . . . . mg. . . i - - o- AMINO ACIDS: Tryptophan . . . . . . . . g 0.011 0.025 0.001 0.050 Threonine GEM ERE YE g 0.034 0.077 0.002 0.154 Isoleucine . . . . . . . . . £ 0.046 0.104 0.002 0.209 Leucingr. & a 5 5 & 5 » 2 8 0.074 0.168 0.003 0.336 Lysine . . ........ & 0.060 0.136 0.003 0.272 Methionine . . . . . . . . £ 0.019 0.043 0.001 0.086 Cystine... . . . .... & 0.007 0.016 0.000 0.032 Phenylalanine. . . . . . . g 0.037 0.084 0.002 0.168 Tyrosine . . . ...... £ 0.037 0.084 0.002 0.168 Valine . . ........ & 0.051 0.116 0.002 0.231 Arginine. . . . LL... £ 0.027 0.061 0.001 0.122 Histidine i wn ow ww wee £ 0.021 0.049 0.001 0.095 Alanine... LLL. & 0.026 0.059 0.001 0.118 Aspartic acid tw wow wo & 0.058 0,132 0.003 0.263 Glutamic acid. Ce £ 0.159 0.361 0.007 0.721 Bile o ¢ o.oo + wi 0 2 #3 £ 0.016 0.036 0.001 0.073 Prone: x» 5% 4 wi vs ms £ 0.074 0.168 0.003 0.336 Serine. . «wv owiy ew 8 0.041 0.093 0.002 0.186 ! If vitamin D is added, each pound contains 2,000 I.U. 2 Based on composite data of all regular, soft, tub margarines, not salted. * Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04129 MARGARINE, Regular, soft, tub Unspecified ingredient oils, salted } Page 97 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 rou Standard Number of Approximate measure and weight Refuse: 0 1c=227¢g 1 tsp = 4.7 g A B C D E F G PROXIMATE: Water. . . « «ow 5 5 w+ g 16.2 0.1 69 36.8 0.8 73.6 kcal 716.4 1,626.2 33.7 3,249.6 Foodienergy = © « = = « « kJ. 2,997.4 6,804.1 140.9 13,596.3 Protein (NX 6.38). . . . . 8g 0.8 0.1 30 1.7 0.0 3.4 Total lipid (fat) . . . . . . . g 80.4 0.1 189 182.6 3.8 364.9 Carbohydrate, total . . . . . g 0.5 1.2 0.0 2.4 Fiber. wo 4 w 5 5 = v 5 w £ Ash... LL. g 2.0 0.03 49 4.6 0.1 9.2 MINERALS: Calcium . . . . . . . . .. mg. . 26.50 60.16 1.25 120.20 ON 2 vv ov 2 mow ov won mg. . Magnesium | | mg... 2.31 5.24 0.11 10.48 Phosphorus. . . . . . . . mg. . . 20.30 46.08 0.95 92.08 Potassium . . . . . . . . . mg. . . 37.70 85.58 1.77 171.01 Sodium «+ + «novos mows os mg. . . 1,078.65 19.84 69 2,448.54 50.70 4,892.76 Ling + « + «ms amv x mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.141 0.320 0.007 0.640 Thiamin. . . . . . . . .. mg. . . 0.009 0.020 0.000 0.041 Riboflavin . . . . . . . . mg... 0.032 0.073 0.002 0.145 Niacin. . . . . . . . .. mg... 0.020 0.045 0.001 0.091 Pantothenic acid. . . . . . . mg. . . 0.075 0.170 0.004 0.340 VitaminBg . . . . . . .. mg. . . 0.008 0.018 0.000 0.036 Folagini« . . vv vv ou 3 meg . . 1.05 2.37 0.05 4.74 VitaminByp . . . . . . .. meg. . 0.084 0.191 0.004 0.381 Lo RE. . . 993 2,254 47 4,505 VIRRIn Ar 2 w 6 8 5 2 sd fen 3,307 7.507 155 15,000 Total tocopherol . . . . . . mg. . . Yim pa = re Alpha-tocopherol . . . . . . mg... - _—— i Sri LIPIDS: Fatty acids: Saturated, total . . . . . . 8 . 13.8 31.3 0.6 62.6 40... ...... g 6:0. . .. ..... £ BIO: ¢ 5 5 8 0m sn g 1000 2: 2 5 25 5 & & £ 1200 + so + # wv » 5 140. ........ 8g 0.1 0.03 9 0.3 0.0 0.6 160. . ....... g 8.8 0.6 11 20.1 0.4 40.1 180. ........ g 4.8 0.2 11 11.0 0.2 21.9 Monounsaturated, total 8 28.5 64.7 1.3 129.3 16% 2 25 53 @ & » g 8,1, ........ 8 28.5 2.4 11 64.7 1.3 129.3 11-1 SN” 8 2:1... £ Polyunsaturated, total . . . g 34.6 78.6 1.6 157.0 18:2. 0 hve wa g 33.5 2.9 11 76.1 1.6 152.0 183. ........ g 1.1 0.3 11 2.5 0.1 4.9 184. 5 v5 5 4» 8 p12 EE ER. £ 20:8: « : 4 ow im ow 3 £ 12 J £ 226... gz . Cholesterol. . . . . . . . mg. Phytosterols . . . . . . . . mg. -—— -—— -—— i AMINO ACIDS: Tryptophan . . . . . . .. g 0.011 0.025 0.001 0.050 Threonine . . . . . . . .. 8 0.034 0.077 0.002 0.154 Isoleucine . . . . . . . .. g 0.046 0.104 0.002 0.209 Leucine. . . . . . . . .. 8 0.074 0.168 0.003 0.336 Lysine . . . . .... .. g 0.060 0.136 0.003 0.272 Methionine . . . . . . .. g 0.019 0.043 0.001 0.086 Cysting.. 4 vw + » mo ¢ # i + g 0.007 0.016 0.000 0.032 Phenylalanine . . . . . . . & 0.037 0.084 0.002 0.168 Tyrosine. . . . . . ... 8 0.037 0.084 0.002 0.168 Valine . . . ....... 8 0.051 0.116 0.002 0.231 Arginine. . . . . . . . .. 8 0.027 0.061 0.001 0.122 Histidine. . . . . . . . .. g 0.021 0.048 0.001 0.095 Alanine . . . . . . . . .. 8 0.026 0.059 0.001 0.118 Asparticacid . . . . . . . . 8 0.058 0.132 0.003 0.263 Glutamic acid. . . . . . . . 8 0.159 0.361 0.007 0.721 Glycine . « « ou ws 2 wv » g 0.016 0.036 0.001 0.073 Proline . . . . . ..... g 0.074 0.168 0.003 0.336 Serine . . . . . . .. .. 8 0.041 0.093 0.002 0.186 ! If vitamin D is added, each pound contains 2,000 I.U. 2 Based on composite data of all regular, soft, tub margarines, salted. ® Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04130 MARGARINE, Regular, liquid, bottle Soybean (hydrogenated), soybean, and cottonseed ! 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 Standard Number of Approximate measure and weight Refuse: 0 Mean error samples 1 c= 227g 1 tsp = 4. A B Cc D E F G PROXIMATE: Wat aioe wa wv 5 ww a g . 15.8 0.4 8 35.8 0.7 71.6 kcal 721.0 1,636.7 33.9 3,270.4 Food energy = = = = = «+ kJ. 3,016.7 6,847.8 141.8 13,683.5 Protein (NX 6.38). . . . . g 1.9 1 4.3 0.1 . 8.6 Total lipid (fat) . . . . . . . g 80.6 0.2 10 183.1 3.8 365.8 Carbohydrate, total . . . . . g 0.0 0.0 0.0 0.0 Fiber. « =~ « « « v4 « + & g - ABE 4 wo v5 v5 = 5 5 ow g 2.0 0.03 6 4,5 0.1 9.1 MINERALS: Calcium . . . . . . . . .. mg. 66.10 150.05 3.11 299.83 fron... . . mg. 5 Magnesium... . . . . . mg. 5.78 13.12 0.27 26.22 Phosphorus . . . . . . . . mg. 50.90 115.54 2.39 230.88 Potassium . . & ; 5 w « » w mg. 94.30 214.06 4.43 427.74 Sodium .. « + w + 5 w 5 4 mg. 780.90 13.77 2 1,772.64 36.70 3,542.16 Zines co v5 0 00 0» ww mg. VITAMINS: Ascorbicacid. . . . . . . . mg. 0.355 0.806 0.017 1.610 Thiamifie o 5 w o 8 & » 5 mg. 0.022 0.050 0.001 0.100 Riboflavin . . . . . . . . . mg. 0.081 0.184 0.004 0.367 Niacin. . . . . . . . .. mg. 0.050 0.114 0.002 0.227 Pantothenic acid. . . . . . . mg. 0.187 0.424 0.009 0.848 VitaminBg . . . . . . . . mg. 0.019 0.043 0.001 0.086 Folacin . . . . . . . . .. meg 2.63 5.96 0.12 11.92 VitaminByp . . LL... meg 0.212 0.481 0.010 } 0.962 raed RE. 993 2,254 47 4,505 Vitamin Ae ww. 3,307 7,507 155 15,000 Total tocopherol . . . . . . mg. eos = A m- Alpha-tocopherol . . . . . . mg. 4.6 2.2 4 10.4 0:2 20.8 LIPIDS: Fatty acids: Saturated, total . . . . . . g 13.2 29.9 0.6 59.8 B00: 2 wv wow 3 ow Zz 6:0. « vv 5 wows ows Fd 80. . . .. .... £ 100. . 2 120: 5 + 5 5 2 5 & + £ M0, o 25 4 35 = 3 g 0.1 0.001 3 0.2 0.0 0.3 ¥60. wo sv wow 5 ws g 8.6 0.4 4 19.4 0.4 38.8 180. . . . . . . .. g 4.6 0.6 4 10.4 0.2 20.7 Monounsaturated, total g 28.1 63.8 1.3 127.5 16:1... oo... £ 181... g 28.1 0.9 4 63.8 1.3 127.5 0: vs mvs 8 £ 2:7, wii 5 @ 5 nw 8 £ Polyunsaturated, total . . . g 35.8 81.3 1.7 162.4 IB 2. wv now own £ 33.4 1.0 4 75.9 1.6 151.6 183. 0... £ 2.4 1.3 4 5.4 0.1 10.8 184. . . . . . . £ 204... g 2005... 2 22:3; ww vs zx wv us £ 226. 5 «+ = + ow ow ow g Cholesterol . . «+ . + « « mg. Phytosterols . . . . . . . . mg. 174 8 4 395 8 789 AMINO ACIDS: Tryptophan . . . . . . . . £ 0.027 0.061 0.001 0.122 THEEONNE » «w 4 « « 5 « + & g 0.086 0.195 0.004 0.390 Isoleucine . . . . . . . £ 0.115 0.261 0.005 0.522 Leucine ; « . so 5 5» = 3 8 0.186 0.422 0.009 0.844 Lysine & wv x mov nom won g 0.151 0.343 0.007 0.685 Methionine . . . . . . . . £ 0.048 0.109 0.002 0.218 Cystine . . . . . . . ... 8g 0.018 0.041 0.001 0.082 Phenylalanine . . . . . . . & 0.092 0.209 0.004 0.417 THOSE « «vv zk @ 8 0.092 0.209 0.004 0.417 Valine ow va 5 ox wow x 8 0.127 0.288 0.006 0.576 Arginine. .. . . . «ow. . 8 0.069 0.157 0.003 0.313 Histidine. . . . . . . . . . g 0.052 0.118 0.002 0.236 Alanine . . . . LL... 8 0.066 0.150 0.003 0.299 Asparticacid . . . . . . . . g 0.144 0.327 0.007 0.653 Glutamic acid. . . . . . . . & 0.398 0.903 0.019 1.805 Glycine . = +o 23 wv 5 £ 0.040 0.091 0.002 0.181 Proline , = . = + s = v 5s ® £ 0.184 0.418 0.009 0.835 Serine. . . «ia ow ows ow £ 0.103 0.234 0.005 0.467 ! If vitamin D is added, each pound contains 2,000 I.U. } 2 Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04105 MARGARINE, Imitation, about 40% fat Corn and corn (hydrogenated)? Page 99 Amount in edible portion of 1 pound of food as purchased Amount in edible portion of Amount in 100 , edible portion Mptin grams, scible po common measures of food Nutrients and units Standard Number of Approximate measure and weight Refuse: Mean error samples 1c = 232 1 = 4, A B C. D E LA ke, 42.3 G PROXIMATE: Water . . . . . . . . . .. g 58.1 0.5 16 134.7 2.8 263.4 Bul 345.2 800.8 16.6 1,565.6 Food energy - - - + - - - i 1,444.1 3,350.4 69.3 6,550.7 Protein (NX 6.38). . . . . . 0.5 .1 11 1.2 0.0 2.3 Ey Te : 38.8 HE 183 90.1 1.9 176.2 Carbohydrate, total . . . . . £ 0.4 0.9 0.0 1.7 FIORE: + + we x om now om ¢ A reese : 2.2 .1 10 5.1 0.1 10.0 MINERALS: Calcium . . . . . . . . .. mg. 17.80 41.30 0.85 80.74 HON w « won o 0% % 5 5 3 mg. Magnesiom vo 1.55 3.60 0.07 7.03 Phosphorus. . . . . . . . mg. 13.70 31.78 0.66 62.14 Potassium . . . . . . . . . mg. 25.30 58.70 1.21 114.76 Sodium . . . . . . . . .. mg. 959.56 5.72 107 2,226.18 46.06 4,352.56 Zinc... LLL. mg. VITAMINS: Ascorbicacid. . . . . . . . mg. 0.096 0.223 0.005 0.435 Thiamin. . . . . . Lo mg. 0.006 0.014 0.000 0.027 Riboflavin . . . . . . . . . mg. 0.022 0.051 0.001 0.100 Niacin. . . . . . . . .. mg. 0.013 0.030 0.001 0.059 Pantothenic acid. . . . . . . mg. 3051 2.11% 2.50% 3.231] VitaminBg . . . . . . . . mg. . . . uv. Hr ey 0.71 1.64 0.03 3.21 VitaminByp . . . LL... meg 0.057 0.132 0.003 0.259 RE. 993 2,304 48 4,505 VIEIRA « + oo oc 0 0 wo ww. 3,307 7,672 159 15,000 Total tocopherol. . . . . . mg. 30.0 10.0 2 69.6 1.4 136.1 Alpha-tocopherol . . . . . | mg. -— -—— -—— - LIPIDS: Fatty acids: Saturated, total . . . . . . g . 6.4 14.8 0.3 28.9 40, ; » ; 3 5 « ¥ ® £ . 6:0. « wiv wooo g 80. . . . . .... £ 10:0... . . 120... . . . . .. 3 0.1 0.01 131 0.3 0.0 0.6 0: 2 5 4 2 4 4 « » g 0.1 0.01 131 0.1 0.0 0.3 16:0 2 5 = = 3 # % 3 g 4.3 0.04 135 10.0 0.2 19.5 180. . . . . . . .. g 1.8 0.02 135 4.4 0.1 8.5 Monounsaturated, total £ 14.5 33.6 0.7 65.6 16:1... . 8 18:1... g 14.5 0.1 96 33.6 0.7 65.6 2000. ork moon £ Ve ca wk how ns g Polyunsaturated, total g 1s. 3 oad 38 37 . Z Du Lt: 7 182. . . ws 5% «3 . . . . 2.9 183... .... : 0.2 0.02 133 0.4 0.0 0.8 18:4... g 20:4... LLL. £ 2005: 4 2 os ror ow own g 228. , i aw 2% wos g 26. i 5 55 ws 5 g . Cholesterol .. . « . « + . mg. Phytosterols . . . . . . . . mg. 270 87 4 626 13 1,225 AMINO ACIDS: Tryptophan . . . . . . . . g 0.007 0.016 0.000 0.032 Threonine . . . . . . . . . g 0.023 0.053 0.001 0.104 Isoleucine . . . . . . Lo. g 0.031 0.072 0.001 0.141 Leucine. . . . . . . . .. 8 0.050 0.116 0.002 0.227 Lysine . . . . . . . ... g 0.040 0.093 0.002 0.181 Methionine. . . . . . . . g 0.013 0.030 0.001 0.059 Cystine . . . . . . .. .. £ 0.005 0.012 0.000 0.023 Phenylalanine . . . . . . . 8 0.025 0.058 0.001 0.113 Tyrosine . . . . . . . .. g 0.025 0.058 0.001 0.113 Valine yp vos sop wos os g 0.034 0.079 0.002 0.154 Arginine. . . . . . . . .. g 0.018 0.042 0.001 0.082 Histidine. . . . . . . . . . g 0.014 0.032 0.001 0.064 ARNE . 5 «i + 5 ow 6 5 oe 8 0.018 0.042 0.001 0.082 Asparticacid . . . . . . . . g 0.039 0.090 0.002 0.177 Glutamic acid. . . . . . . . g 0.107 0.248 0.005 0.485 Glycine . . . . . . . . .. g 0.011 0.026 0.001 0.050 Proline: ; » w 25 & 5 5 = » £ 0.049 0.114 0.002 0.222 Serine... . . . . . .. g 0.028 0.065 0.001 0.127 ' If vitamin D is added, each pound contains 2,000 I.U. 2 Based on composite data of all imitation margarines containing about 40% fat. } ® Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04107 MARGARINE, imitation, about 40% fat Soybean (hydrogenated)? Page 100 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 1c=2329g 1 tsp=24.8g A B Cc D E F G PROXIMATE Water. . . . . . . . ... zg. 58.1 u.5 16 134.7 2.8 263.4 kcal 345.2 800.8 16.6 1,565.6 Pood energy « » © > + =» kj 1,444.1 3,350.4 69.3 6,550.7 Protein (NX 6.38). . . . . g 0.b 0.1 11 1.2 0.0 2.3 Total lipid (fat) . . . . . . . g 38.8 0.1 183 90.1 1.9 176.2 Carbohydrate, total . . . . . g . 0.4 0.9 0.0 1.7 Fiber . . . . . . . . ... £ Ash... LL 8 242 0.1 10 5.1 0.1 10.0 MINERALS: CACM. wisi 5 wi 45 ® 5 5 mg. 17.80 41.30 0.85 80.74 HOD oo wis & wt & 4 w # 3% mg. Magnesium . . . . . . . | mg. 1.55 3.60 0.07 7.03 Phosphorus . . . . . . . . mg. 13.70 31.78 0.66 62.14 Potassium . . . . . . . . . mg. 25.30 58.70 1.21 114.76 Sodium . . . . . . . ... mg. 959.56 5.72 107 2,226.18 46.06 4,352.56 ZIG o 2 on 0 0 mon tm on mg. VITAMINS: Ascorbicacid. . . . . . . . mg. 0.096 0.223 0.005 0.435 Thiamin, oo » 5 4% 5» mg. 0.006 0.014 0.000 0.027 Riboflavin . . . . . . . .. mg. 0.022 0.051 0.001 0.100 Niacin... . . . LL. mg. 0.013 0.030 0.001 0.059 Pantothenic acid. . . . . . . mg. 0.051 0.118 0.002 0.231 VitaminBg . . . . . . . . mg. 0.005 0.012 0.000 0.023 FOlabin « + « » © + #4 + & meg 0.71 1.64 0.03 3.21 Vitamin Bp . . . . . . . meg 0.057 0.132 0.003 0.259 te soi RE. 993 2,304 48 4,505 vitamin A ee w. 3,307 7.672 159 15,000 Total tocopherol . . . . . . mg. 9.7 i 22.5 0.5 44.0 Alpha-tocopherol . . . . . . mg. 0.8 1 1.9 0.0 3.6 LIPIDS: Fatty acids: Saturated, total . . . . . . g 6.5 15.2 0.3 29.7 0. . vv sow oa on £ 6:0. . . .. .... £ 80... ...... g 1000. . oo 2 120; 5 wis 6 = 3 & £ 0, . w + 5 5 + 5 g 160. ........ g 4.3 0.02 2 10.0 0.2 19.6 180... ...... 8 2.2 0.04 2 5.2 0.1 10.1 Monounsaturated, total g 16.7 38.9 0.8 76.0 16:1... oo... £ LL: 3 PO & 16.7 0.1 2 38.9 0.8 76.0 A:T: 5 wow ow vbw 8 AV, Loose £ Polyunsaturated, total RE 13.8 32.0 0.7 62.6 182... g 12.9 0.03 2 30.0 0.6 58.6 183... 8 O.Y 0.04 2 2.1 0.0 4.0 184... £ 204... LL. LL. £ 2005: so: 5 5 5 we g 28; vip 3 wos tow ou £ 226. 5» is ow vow ow os g Cholesterol .. . . . . . . . mg. Phytosterols . . . . . . . . mg. 190 3 2 440 9 860 AMINO ACIDS: Tryptophan . . . . . . . . 8 0.007 0.016 0.000 0.032 Threonine . . . . . . . . . g 0.023 0.053 0.001 0.104 Isoleucine . . . . . . . .. £ 0.031 0.072 0.001 0.141 Leucine: ; » us wo 8 bows 8 0.050 0.116 0.002 0.227 Lysine . . . . . . . . .. 8 0.040 0.093 0.002 0.181 Methionine. . . . . . .. & 0.013 0.030 0.001 0.059 Cystine . . . . . ..... g 0.005 0.012 0.000 0.023 Phenylalanine. . . . . . . 8g 0.025 0.058 0.001 0+113 Tyrosine. . . . . . . g 0.025 0.058 0.001 0.113 Valine... o.oo... & 0.034 0.079 0.002 0.154 Arginine. . . . . . . . .. 8 0.018 0.042 0.001 0.082 Histidine. . . . . . . . .. & 0.014 0.032 0.001 0.064 Alanine . . o.oo. g 0.018 0.042 0.001 0.082 Asparticacid . . . . . . . . g 0.039 0.090 0.002 0.177 Glutamicacid. . . . . . . . 8 0.107 0.248 0.005 0.485 Glycine . . . . . . .. .. & 0.011 0.026 0.001 0.050 Proline . . . . . ..... 8 0.049 0.114 0.002 0.222 Serine. . . . . . . . .. 8 0.028 0.065 0.001 0.127 ! If vitamin D is added, each pound contains 2,000 I.U. 2 Based on composite data of all imitation margarines containing about 40% fat. AH-8-4 (1978) NDB No. 04109 MARGARINE, Imitation, about 40% fat Soybean (hydrogenated) and cottonseed ! Page 101 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 1c=232¢g 1 tsp = 4.8 g A B C D E F G PROXIMATE:” Water = : ws 5 wv & & + 2. 58.1 0.5 16 134.7 2.8 263.4 keal 345.2 800.8 16.6 1,565.6 Food energy - - - - - . - - kJ. 1,444.1 3,350.4 69.3 6,550.7 Protein (N X 6.38) a oer ¥en g . 0.5 0.1 11 1.2 0.0 2.3 Total lipid (fat) . . . . . . . g . 38.8 0.1 183 90.1 1.9 176.2 Carbohydrate, total . . . . . g 0.4 0.9 0.0 1.7 Fiber; o ws 5 @ 5 8 5 35 4 g Ashi www owous wow g 2.2 0.1 10 5.1 0.1 10.0 MINERALS: Calcium . . . . . . . . .. mg... 17.80 41.30 0.85 80.74 Iron . . . . ....... mg. . Magnesium , . mg. . . 1,55 3.60 0.07 7.03 Phosphorus . . . . . . . . mg. . . 13.70 31.78 0.66 62.14 Potassium . . . . . . . . . mg. . . 25.30 58.70 1.21 114.76 Sod « w : 5 wos sow og a mg. . . 959.56 5.72 107 2,226.18 46.06 4,352.56 ZING: vv wos mown Eh mg. . VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.096 0.223 0.005 0.435 Thiamin. . . . . . . . . . mg. . . 0.006 0.014 0.000 0.027 Riboflavin . . . . . . . . | mg. . . 0.022 0.051 0.001 0.100 Niacin. . . . . . . . .. mg. . . 0.013 0.030 0.001 0.059 Pantothenic acid. . . . . . . mg... 0.051 0.118 0.002 0.231 VitaminBg . . . . . . . . mg. . . 0.005 0.012 0.000 0.023 Folagin « & = . 4 w 5 « w » meg. . 0.71 1.64 0.03 3.21 VitaminByp . . . . . . . meg. 0.057 0.132 0.003 0.259 Vitamin A iy : 993 2,304 48 4,505 PH RE RA wt 3.307 7,672 159 15,000 Total tocopherol . . . . . mg. . . mm -— — i Alpha-tocopherol . . . . . mg... 2.7 1 6.2 0.1 12.1 LIPIDS: Fatty acids: Saturated, total . . . . . g 8.3 19.3 0.4 37.7 4:0... . g 6:0. . ...... £ 8:10. 5 5 + 4 ow oo g WO, : a 255 ¢ » £ 1220: 2 wo 25 @ « » £ 0, « wv 5 mo5 4 g 0.1 1 0.2 0.0 0.4 16:0. « oc + 1: 2» 8 6.1 1 14.1 0.3 27.6 18:0... . .. .. 8 2.2 1 5.0 0.1 9.8 Monounsaturated, total. . 2 14.2 33.0 0.7 64.6 16 wi 5 5 5 5 5 + 8 0.1 1 0.2 0.0 0.4 181. ....... 8 14.2 1 32.8 0.7 64.2 001. i vw hows £ 2 som ov sow £ Polyunsaturated, total . . . g 14.5 33.7 0.7 66.0 18:2... LLL. £ 14.3 1 33.2 0.7 64.9 18:84 2 2 rv nv mow g 0.2 1 0.5 0.0 1.1 184 5 : 5 55 w 5 » £ 20084: » «5 23 wg ox £ 20:8. wv wow wows g 225. LL £ 26... LL. g Cholesterol. . . . . . . . mg. Phytosterols . . . . . . . . mg. 70 1 162 3 318 AMINO ACIDS: Tryptophan . . . . . . . . g 0.007 0.016 0.000 0.032 Threonine . . . . . . . .. 8 0.023 0.053 0.001 0.104 Isoleucine . . . . . . . . . g 0.031 0.072 0.001 0.141 Leucine. . . . . . . . .. 8g 0.050 0.116 0.002 0.227 Lysine . . . . . . .. .. £ 0.040 0.093 0.002 0.181 Methionine . . . . . . . 8 0.013 0.030 0.001 0.059 Cystine . : ov 5 5 + + & » 8 0.005 0.012 0.000 0.023 Phenylalanine . . . . . . . 8 0.025 0.058 0.001 0.113 Tyrosine . . . . ..... 8 0.025 0.058 0.001 0.113 Valine . . . . . ..... £ 0.034 0.079 0.002 0.154 Arginine... . LL... & 0.018 0.042 0.001 0.082 Histidine. . . . . . . . . & 0.014 0.032 0.001 0.064 Alanine oi . 2 © v3 5 5 5 g 0.018 0.042 0.001 0.082 Asparticadhd « « « » wo: £ 0.039 0.090 0.002 0.177 Glutamicacid. . . . . . . . £ 0.1u7 0.248 0.005 0.485 Glycine . . . . . . . . .. 8 0.011 0.026 0.001 0.050 Proline . . . . . . . . & 0.049 0.114 0.002 0.222 Serine . . . . . . . . .. 8 0.028 0.065 0.001 0.127 ! If vitamin D is added, each pound contains 2,000 I.U. 2 Based on composite data of all imitation margarines containing about 40% fat. * Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04112 MARGARINE, Imitation, about 40% fat Soybean (hydrogenated) and cottonseed (hydrogenated)? Page 102 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: Standard Number of Mean error samples 1c=2329 1 tsp = 4.8 g A B Li D E F G PROXIMATE:” Watero « + w «5 w 5 3 0 * 2. 58.1 0.5 16 134.7 2.8 263.4 keal 345.2 800.8 16.6 1,565.6 Food energy « + = = + + © * k 1,444.1 3,350.4 69.3 6,550.7 Protein (NX 6.38). . . . . g 045 0.1 11 142 0.0 2.3 Total lipid (fat) . . . . . . . g 33.8 0.1 183 90.1 1.9 176.2 Carbohydrate, total . . . . . g 0.4 0.9 0.0 1.7 Fiber. « « 5» ws ws & ws g A youn oka es ew g 2.2 0.1 10 5.1 0.1 10.0 MINERALS: Calcium. . . . . . . ... mg. 17.80 41.30 0.85 80.74 fron... ........ mg. Magnesium , . . . . . . . mg. 1.55 3.60 0.07 7.03 Phosphorus . . . . . . . . mg. 13.70 31.78 0.66 62.14 Potassium . . . . . . . . . mg. 25.30 58.70 1.21 114.76 Sodium zw i 2 ow os sw ok mg. 959.56 5.72 107 2,226.18 46.06 4,352.56 ZINC 2 wp on wow woe wow mg. VITAMINS: Ascorbicacid . . . . . . . . mg. 0.096 0.223 0.005 0.435 Thiamin. . . . . . . ... mg. 0.006 0.014 0.000 0.027 Riboflavin . . . . . . . .. mg. 0.022 0.051 0.001 0.100 NIBGIn os 0 5 5 @ 3 8 mg. 0.013 0.030 0.001 0.059 Pantothenic acid. . . . . . . mg. 0.051 0.118 0.002 0.231 VitaminBg . . . . . . . . mg. 0.005 0.012 0.000 0.023 Folacin . . . . . . . ... meg 0.71 1.64 0.03 3.21 VitaminByp . . . . LL . . mcg 0.057 0.132 0.003 Ea a RE. 993 2,304 48 4,50 Vitamin A... w. 3,307 7,672 159 15,000 Total tocopherol . . . . . . mg. dem im ee a Alpha-tocopherol . . . . . . mg. 8.6 1 19.9 0.4 38.9 LIPIDS: Fatty acids: Saturated, total . . . . . . 8 1.2 16.8 0.3 32.9 BO; : 4 5 bw 8 pW £ 6:0: 5 w v4 wm 5 ow £ 80. viv v wv oa ow ox £ 10:0. . . ...... g 120. vv 0 v0 x xm x g M0, oo 0 oss @ 4 g 0.0 1 0.1 0.0 0.2 160. . . ...... 8 4.4 0.1 3 10.3 0.2 20.2 180... ...... & 2.8 0.1 3 6.4 0.1 12.6 Monounsaturated, total. . . g 18.4 42.7 0.9 83.5 18:1: ov 4 wo 5 5 wo £ 81... g 18.4 1.4 3 42.7 0.9 83.5 0 £ 20. 0 nome £ Polyunsaturated, total . . . g 11.4 26.5 0.5 51.9 18:2. ........ g 10.7 1.2 3 24.9 0.5 48.8 183... & 0.7 0.2 3 1.6 0.0 3.1 188 wo vo v8 wm vo» £ 2008. . ows ooo £ 20080 ¢ 2 ine ovo g 258. «2 won om ER £ 226. = vow os £ . Cholesterol . . . . . . . . mg. Phytosterols . . . . . . . . mg. 106 14 4 245 5 480 AMINO ACIDS: Tryptophan . . . . . . . . £ 0.007 0.016 0.000 0.032 Threonine . . . . . . . .. & 0.023 0.053 0.001 0.104 Isoleucine . . . . . . . .. £ 0.031 0.072 0.001 0.141 Leucine. . . . . . . . . . & 0.050 0.116 0.002 0.227 Lysine: . + so 5 3 & ow» & 0.040 0.093 0.002 0.181 Methionine . . . . . . . . & 0.013 0.030 0.001 0.059 Cystine . . . . ...... & 0.005 0.012 0.000 0.023 Phenylalanine . . . . . . . g 0.025 0.058 0.001 0.113 Tyrosine . . . . . . . 8 0.025 0.058 0.001 0.113 Valine . : ox wm 5p 8 0.034 0.079 0.002 0.154 Arginine. . . «vs vos ows 8g 0.018 0.042 0.001 0.082 Histidine. + « « + w « 5 & 5 & 0.014 0.032 0.001 0.064 ARPINE & « wy 5 wv 5 wos g 0.018 0.042 0.001 0.082 Asparticacid . . . . . . . . 8 0.039 0.090 0.002 0.177 Glutamic acid. . . . . . . . £ 0.107 0.248 0.005 0.485 Glycine . . . . . . . . .. g 0.011 0.026 0.001 0.050 Proline . . . . . . g 0.049 0.114 0.002 0.222 Serine... . . ..... g 0.028 0.065 0.001 0.127 1 If vitamin D is added, each pound contains 2,000 I.U. 2 Based on composite data of all imitation margarines containing about 40% fat. 3 Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04110 MARGARINE, Imitation, about 40% fat Soybean (hydrogenated), palm (hydrogenated), and palm? 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 Standard Number of Mean error samples 1c=232g 1 tsp = 4.8 g A B Cc D £ F G PROXIMATE: ? WEBEL; 5 & 5 ww 5 ® & @ g 58.1 0.5 16 134.7 2.8 263.4 kcal 345.2 800.8 16.6 1,565.6 Poodenergy «= 4 ¢ + # # » kJ. 1,444.1 3,350.4 69.3 6,550.7 Protein (NX 6.38). . . . . g 0.5 0.1 11 1.2 0.0 2.3 Total lipid (fat) . . . . . . . 8 38.8 0.1 183 90.1 1.9 176.2 Carbohydrate, total . . . . . g 0.4 0.9 0.0 1.7 FIRE. oo 5 6 vox x om w 8 A wy svn oh 8 2.2 0.1 10 5.1 0.1 10.0 MINERALS: Calcium . + + uv v5 4 ow mg. 17.80 41.30 0.85 80.74 Iron . . . . ....... mg. Magnesium , . | mg. 1.55 3.60 0.07 7.03 Phosphorus. . . . . . . . mg. 13.70 31.78 0.66 62.14 Potassium . . . . . . . . mg 25.30 58.70 1.21 114.76 Sodium . . . . . . . ... mg. 959.56 5,72 107 2,226.18 46.06 4,352.56 Ane , + 5 v3 wow wow mg. VITAMINS: Ascorbicacid. . . . . . . . mg. 0.096 0.223 0.005 0.435 Thiamin. . . . . . . . .. mg. 0.006 0.014 0.000 0.027 Riboflavin . . . . . . . . . mg. 0.022 0.051 0.001 0.100 Niacin. . . . . . .... mg. 0.013 0.030 0.001 0.059 Pantothenic acid. . . . . . . mg. 0.051 0.118 0.002 0.231 VitaminBg . . . . . . .. mg. 0.005 0.012 0.000 0.023 Folagn «+ « 2 w 5 3 = 5 4 meg 0.71 1.64 0.03 3.21 VitaminByp . . . . LL. meg 0.057 0.132 0.003 0.259 Vitamin A [RE 993 2,304 48 4,505 I Ww. 3,307 71.672 159 15,000 Total tocopherol . . . . . . mg. ee mai i =" Alpha-tocopherol . . . . . . mg. -— ine Tete me LIPIDS: Fatty acids: Saturated, total . . . . . . zg 10:1 23.5 0.5 45.9 $0. + «ow « ww vs £ . 6:0... . ..... £ . 80. . vo + vv vn zg . 10:0... ...... £ . 1205 5 6 0 % 50 + g . 0.0 1 0.0 0.0 0.0 M0. . 5 ws am 5 8 0.1 0.001 3 0.3 0.0 0.5 160. « «v2 5 wm 5 5 g 1.7 0.5 3 17.8 0.4 34.8 180 « ow 28 w 4 3 g 1.6 0.1 3 3.7 0.1 7.3 Monounsaturated, total. . . g . 14.1 32.8 0.7 64.1 161... ..... & 0.0 1 0.0 0.0 0.0 1B i i ¥en g . 14.1 0.1 3 32.8 0.7 64.1 Nw os ss wns g . 20: Ls sas ws ££ a Polyunsaturated, total . . . g . 12.8 29.8 0.6 58.2 182. o . ww + wu y i 12.1 0.5 3 28.2 0.6 55.1 183. 0... zg 0.7 0.1 3 1.6 0.0 3.2 184. . . . . . . .. 8 204... LL. LL. g . 2008: w v5 @ ¥ ewok 8 . 28. 5 cv wv ww 3 g 26... Z . Cholesterol . . . . . . .. mg. Phytosterols . . . . . . . . mg. 130 4 2 300 6 587 AMINO ACIDS: Tryptophan . . . . . . .. g 0.007 0.016 0.000 0.032 Threonine . . . . . . . .. g 0.023 0.053 0.001 0.104 Isoleucine . . . . . . . .. & 0.031 0.072 0.001 0.141 Leucine, , , ....... 8 0.050 0.116 0.002 0.227 Lysine . » ow vv v5 3 & » 8 0.040 0.093 0.002 0.181 Methionine . . . . . . . . g 0.013 0.030 0.001 0.059 Cystine . . . . . ..... g 0.005 0.012 0.000 0.023 Phenylalanine . . . . . . . & 0.025 0.058 0.001 0.113 Tyrosine . . . . . . ... 8 0.025 0.058 0.001 0.113 Valine... . LL. g 0.034 0.079 0.002 0.154 Arginine. . . . . . .... & 0.018 0.042 0.001 0.082 Histidine. . .. . . . . « « 8 0.014 0.032 0.001 0.064 Anne . . + oo vows wow & 0.018 0.042 0.001 0.082 Asparticacid . . . . . . . . £ 0.039 0.090 0.002 0.177 Glutamic acid. . . . . . . . & 0.107 0.248 0.005 0.485 Glycine . . . . . . .... & 0.011 0.026 0.001 0.050 Proline . . . ..... +. & 0.049 0.114 0.002 0.222 Serine . . ........ 8 0.028 0.065 0.001 0.127 ! If vitamin D is added, each pound contains 2,000 I.U. ? Based on composite data of all imitation margarines containing about 40% fat. ’ Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04108 MARGARINE, imitation, about 40% fat Unspecified ingredient oils! Page 104 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 1c¢c=2329g 1 tsp = 4.8 ¢g A B Cc D E F G PROXIMATE: WHE vo « 6 3 © 8 & @ 3 g . 58.1 0.5 16 134.7 2.8 263.4 keal 345.2 800.8 16.6 1,565.6 Food energy « « » = + 7 * kJ 1,444.1 3,350.4 69.3 6,550.7 Protein (NX 6.38). . . . . g 0.5 0.1 11 1.2 0.0 2.3 Total lipid (fat) . . . . . . . g 38.8 0.1 183 90.1 1.9 176.2 Carbohydrate, total . . . . . 2 0.4 0.9 0.0 1.7 Fiber, . « vo + « om 5 4 ® # £ A: in vs wus @ aE g 2.2 0.1 10 5.1 0.1 10.0 MINERALS: Cale =» « « wv» «wv a mg. 17.80 41.30 0.85 80.74 on vw «wv a wow oe eon mg. Magnesium . . . . . . . . mg. 1.55 3.60 0.07 7.03 Phosphorus . . . . . . . . mg. 13.70 31.78 0.66 62.14 Potassium . . . . . . . . . mg. 25.30 58.70 1+21 114.76 Sodium . . . . . . . . .. mg. 959.56 b.72 107 2,226.18 46.06 4,362.56 ZING ; 4 «sa v8 ows W mg. VITAMINS: Ascorbicacid. . . . . . . . mg. 0.096 0.223 0.005 0.435 Thiamin. . . . . . . . .. mg. 0.006 0.014 0.000 0.027 Riboflavin . . . . . . . mg. 0.022 0.051 0.001 0.100 Niacin... o.oo... mg. 0.013 0.030 0.001 0.059 Pantothenic acid. . . . . . . mg. 0.051 0.118 0.002 0.231 Vitamin Bg. . . . . . . . mg. 0.005 0.012 0.000 0.023 Folacimi «. « os uw 5 oo = a « meg 0.71 1.64 0.03 3.21 VitaminByg . . . . . . . . meg 0.057 0.132 0.003 0.259 Vitamin A 7 RE 993 2,304 48 4,505 Co w. 3,307 7,672 159 15,000 Total tocopherol. . . . . . mg. n= — —— oni Alpha-tocopherol . . . . . . mg. —— -—— - -— LIPIDS: Fatty acids: Saturated, total . . . . . . g 1.2 17.7 0.4 34.7 4:0... . oo... £ G0. » » 558m ER £ B10: : vw v8 w vu £ 10 25 ow 2 « ® = = £ 120. « 5 0 5 2 wv g 0.1 0.1 2 0.1 0.0 0.2 14:0... g Ol 0.03 4 0.2 0.0 0.3 160. . . . ..... g 5.4 0.7 5 12.5 0.3 24.4 180. . . .... g 2.1 0.2 5 5.0 0.1 9.7 Monounsaturated, total 8 15.7 36.3 0.8 71.0 163. 55 v5 ou 8 @ g LI 0.1 2 0.1 0.0 0.2 1B ic ws 8 45 = 8 15.6 0.8 5 36.2 0.7 70.8 2001. 5 a wow woe £ 22:1. howe www wow g Polyunsaturated, total Lo. 13.8 32.0 0.7 62.5 18:2... g 33.2 0.9 5 30.7 0.6 60.1 BY, ou im iE g g.5 0.1 5 1.3 0.0 2.5 188: 5 v5 5 ¢ ® » £ 2004. « vx wow o8 ow oe £ 2008. « vow wows ow £ 228. wv 4 mono omow £ 26... 0... Z = Cholesterol. . . . . . . . mg. Phytosterols . . . . . . . . mg. -—— -— - -—— AMINO ACIDS: Tryptophan . . . . . . . . g 0.007 0.016 0.000 0.032 Threonine . . . . . . . . . £ 0.023 0.053 0.001 0.104 Isoleucine . . . . . . . . . £ 0.031 0.072 0.001 0.141 Leusing , & + « wi x ow wow 8 0.050 0.116 0.002 0.227 Lysine . . . . . «o.oo... z 0.040 0.093 0.002 0.181 Methionine . . . . . . . . & 0.013 0.030 0.001 0.059 CVSHIRR: 4, 5 5 » 4 & w & 5 © 2 0.005 0.012 0.000 0.023 Phenylalanine . . . . . . . g 0.025 0.058 0.001 0.113 TYOSInE «= wi vw vow x nou 8g 0.025 0.058 0.001 U.113 Valine . . . . o.oo... & 0.034 0.079 0.002 0.154 Arginine... o.oo. o.oo. g 0.018 0.042 0.001 0.082 Histidine. . . . . . . . . . gq 0.014 0.032 0.001 0.064 Alain . + os + 2 5 4 8 ® » £2 0.018 0.042 0.001 0.082 Asparticacid . . . . . . . . 8 0.039 0.090 0.002 0.177 Glutamicacid. . . . . . . . 2 0.107 0.248 0.005 0.485 Glycine . + = « vw » » = + g 0.011 0.026 0.001 0.050 Proline . . . . . . . ... % 0.049 0.114 0.002 0.222 Serine... . . . . . .. 8g 0.028 0.065 0.001 0.127 ! If vitamin D is added, each pound contains 2,000 I.U. 2 Based on composite data of all imitation margarines containing about 40% fat. 3 Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04128 SPREAD (margarinelike), about 60% fat, stick Page 105 Soybean (hydrogenated) and palm (hydrogenated) ! . . " Amount in edible portion of Amount in edible portion of . . AmRuRT in 100 grams, edible portion common measures of food 1 pound of food as purchased Nutrients and units : : Standard Number of Approximate measure and weight Refuse:0 Mean error samples 1c=229g 1 tsp = 4.8 g A B Cc D E F G PROXIMATE? Water. . . . . . . . . .. g 37.0 0.1 2 84.6 1.8 167.6 kcal 539.6 1,235.7 25.9 2,447.6 Food energy - = = - + - i 2,257.7 5,170.0 108.4 10,240.7 Protein (NX 6.38). . . . . 8 5 0.6 0.0 2 1.4 0.0 2.7 Total lipid (fat) . . . . . . . £ .. 60.8 0.2 2 139.1 2.9 275.6 Carbohydrate, total . . , . . 8 + +o 0.0 0.0 0.0 0.0 Fiber. . w ov vw ssw v 5 g . .. AD inves moyen 2: 1:2 0.0 2 3.9 0.1 Ps? MINERALS: Calcium... . mg... 20.90 47.86 1.00 94.80 Iron... . mg. . . Magnesium | mg... 1.82 4.17 0.09 8.26 Phosphorus. . . . . . . . mg. . 16.10 36.87 0.77 73.03 Potassium . . , . . . . . . mg. . 29.80 68.24 1.43 135.17 Sodium . . . 4 uous ows mg... 993.88 2,275.98 47.71 4,508.22 2006 wv sons ow ons wv mg. . . VITAMINS: Ascorbicacid. . . . . . , . mg. i 0.112 0.256 0.005 0.508 Thiamin. . . . . . . . .. mg... 0.007 0.016 0.000 0.032 Riboflavin . . . . . . . . . mg... 0.026 0.060 0.001 0.118 Niacin. . . . . .. ... mg... 0.016 0.037 0.001 0.073 Pantothenic acid. . . . . . . mg. . . 0.059 0.135 0.003 0.268 VitaminBg . . . . . . .. mg... 0.006 0.014 0.000 0.027 Folacin: « 5 wie 2 ow wy wo meg. 0.83 1.90 0.04 3.76 VitaminByy . . . . . . . meg. . 0.067 0.153 0.003 0.304 VemnA RE. . . 993 2,274 48 4,505 w. .. 3,307 7,573 159 15,000 Total tocopherol . . . . . . mg. . . Yom wide ie ie Alpha-tocopherol . . . . . mg... -— --—— ie -— LIPIDS: Fatty acids: Saturated, total . . . . . . g 14.1 32.2 0.7 63.8 BO. « « ov sw os oa £ 6:0. . . ...... g 80. . ....... £ 1000: & 5 5 ¢ » oi « » g 120. . ....... g 0.1 1 0.3 0.0 0.5 14:0. . ....%.. & 0.2 1 0.4 0.0 0.8 160. . ....... & 10.6 1 24.2 0.5 47.9 180. . . 6044 g 3.2 1 7.3 0.2 14.5 Monounsaturated, total . . . g . . . 26.0 59.4 1.2 117.8 1 PN 8 i 0.0 1 0.0 0.0 0.0 181... & 26.0 1 59.4 1.2 117.8 2001; 5 vos Eo 8g 2205 o vs wm 5 5 ® 3 £ Polyunsaturated, total . . . g . . . 18.1 41.4 0.9 81.9 BR. nis mev eo £8 . 16.5 1 37.8 0.8 74.8 BI... 8... 1.6 1 3.6 0.1 1.1 184. . £ 2008; . vow. we £ 8 zw ko sow g 228. : wiv m5 he £ 226. ; vz 55 5 5 £ io Cholesterol . . . . . . . . mg. . Phytosterols . . . . . . . . mg. . -—— - === Spr AMINO ACIDS: Tryptophan . . . . . . .. & 0.008 0.018 0.000 0.036 Threonine . . . . . . . .. g& 0.027 0.062 0.001 0.122 Isoleucine . . . . . . . .. £ ou 0.036 0.082 0.002 0.163 Leucine. . . . . . .... £ vs 0.059 0.135 0.003 0.268 Lysine , os we moi § a gs 0.048 0.110 0.002 0.218 Methionine . . . . . . . . g 0.015 0.034 0.001 0.068 Cystine . . . . . ..... z£ ... 0.006 0.014 0.000 0.027 Phenylalanine... . . . & 0.029 0.066 0.001 0.132 Tyrosine . . . . . . . . . g +5 0.029 0.066 0.001 0.132 Valine . . ........ & 0.040 0.092 0.002 0.181 Argining. «4 wos sow ws 8 0.022 0.050 0.001 0.100 Hisudine. . . . =. . « . & 0.016 0.037 0.001 0.073 Alanine . . . & wou 0.021 0.048 0.001 0.095 Asparticacid . . . . . . . . & woo. 0.045 0.103 0.002 0.204 Glutamic acid. . . . . . . . gE... 0.126 0.289 0.006 0.572 Glycine . . . . . . .. .. & 0.013 0.030 0.001 0.059 Proline . . . . . . . . .. & 0.058 0.133 0.003 0.263 Serine. . . . . .. . .. EERE 0.033 0.076 0.002 0.150 ! If vitamin D is added, each pound contains 2,000 I.U. 2 Based on composite data of all spreads packaged in tubs and containing about 60% fat. ’ Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04526 SPREAD (margarinelike), about 60% fat, tub Soybean (hydrogenated) and cottonseed (hydrogenated) ! Page 106 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 1c=2299g 1 tsp=24.8g A B c D E F G PROXIMATE: * WEEE, « +» «6 w + 6 & ¥ Be wy 37.0 0.1 2 84.6 1.8 167.6 kcal . . 539.6 1,235.7 25.9 2,447.6 Ro enprgp ls £ : € 2 2 be Wo... 2,287.7 5,170.0 108.4 10,240.7 Protein (NX 6.38). . . . . g 0.6 0.0 2 1.4 0.0 2.7 Total lipid (fat) . . . . . . . g 60.8 0.2 2 139.1 2.9 275.6 Carbohydrate, total. . . . . g 0.0 0.0 0.0 0.0 Fiber. . . « «+ 4 5 v & & 3 £ Ah = 5 5% 58 58 & # 3 g 1.7 0.0 2 3.9 0.1 72 MINERALS: Calelum . « = « « + 4 wo» mg. 20.90 47.86 1.00 94.80 fron . . . . mg. Magnesium... . . . mg. 1.82 4.17 0.09 8.26 Phosphorus . . . . . . . . mg 16.10 36.87 0.77 73.03 Potassium . . . . . . . . . mg 29.80 68.24 1.43 135.17 SOMUIY « % + 2 5 2 5% § § mg. 993.88 2,275.98 47.71 4,508.22 BNE ; «ow xox Ww Es WEE mg. VITAMINS: Ascorbicacid . . . . . . . . mg 0.112 0.256 0.005 0.508 Thiamin. . . . . . . . . . mg 0.007 0.016 0.000 0.032 Riboflavin . . . . . . . . . mg 0.026 0.060 0.001 0.118 NBGA oz ce Eh os Eb mg 0.016 0.037 0.001 0.073 Pantothenic acid. . . . . . . mg 0.059 U.135 0.003 0.268 VitaminBg . . . . . . .. mg 0.006 0.014 0.000 0.027 Bolden. oo 6 0% a uw 5 ow meg 0.83 1.90 0.04 3.76 ViRaminByg .» « « + wo ow meg 0.067 0.153 0.003 0.304 _mr RE 993 2,274 48 4,505 Co In 3,307 7,573 159 15,000 Total tocopherol. . . . . . mg. ¥ ~ - So SE —— Alpha-tocopherol . . . . . . mg. _—— -——— -—— -— LIPIDS: Fatty acids: Saturated, total . . . . . . 2 12.0 27.5 0.6 54.5 4:0... . £ 60.5 5 5% u 5 8 ¥ £2 8:0. + os 5 wow wow ow £ 1000. + + «wo «a ws g 120. ov + ou. g 0.1 0.0 2 0.3 0.0 0.5 HO, . onus ons & 0.4 G.u01 2 0.9 0.0 1.8 160. . . « vv =» £ Tul 0.1 2 17.6 0.4 34.8 1880: oi su wm is ER £ 3.8 0.01 2 8.8 0.2 17.4 Monounsaturated, total £ 38.9 89.1 1.9 176.5 Wo:r¥,: ow vn wo 2 5 oa a g BH. oo 2 6 won now g 38.9 0.2 2 89.1 1.9 176.5 20:0. 0 LL LLL £ 20. 0.0L. £ Polyunsaturated, total . . . g 2:1 16.4 0.3 32.4 18:2. . saz 9 5 5 3 2 740 0.1 2 16.0 0.3 31.6 18:85 os w 2s @ bb 8g 0.2 0.0 2 0.4 0.0 0.8 184... g 2004. . ; owokon ow own £ 2005. « «nov ovo wow £ 22:5. «comonomer £ er 2 Cholesterol : : & = 5 = + & mg. . . Phytosterols . . . . . . . . mg... 159 5 2 364 8 721 AMINO ACIDS: Tryptophan . . . . . . . . 8... 0.008 0.018 0.000 0.036 Threonine . . . . . . . . . 8 - 0.027 0.062 0.001 0.122 Isoleucine . . . . . . . . . & . 0.036 0.082 0.002 0.163 Leucine: . . . . . . . . . . 8g - 0.059 0.135 0.003 0.268 LYSIne: .. . 2 os 8 BB & 0.048 0.110 0.002 0.218 Methionine . . . . . . . . 8 ow 0.015 0.034 0.001 0.068 CYStRE «. oo a + w = + wi & 0.006 0.014 0.000 0.027 Phenylalanine . . . . . . . & = @ 3 0.029 0.066 0.001 0.132 Tyrosine . . . . . . . . . g 0.029 0.066 0.001 0.132 Valine, + + vo ov wos op & U.040 0.092 0.002 0.181 AIRING. 5 5 «5 5 5s oo g 0.022 0.050 0.001 0.100 Histidine. . o + s = 5 5 » s & 0.016 0.037 0.001 0.073 Alanine . . ov vs ow 0 oso 8 os 0.021 0.048 0.001 0.095 Asparticacid . . . . . LL. £ 0.045 0.103 0.002 0.204 Glutamic acid. . . . . . . . go. 0.126 0.289 0.006 0,572 Glycine . . . . . . .. .. & 0.013 0.030 0.001 0.059 Proline . . . . . . . . .. & 0.058 0.133 0.003 0.263 Serine . oo ino & 0.033 0.076 0.002 0.150 ! If vitamin D is added, each pound contains 2,000 I.U. 2 Based on composite data for all spreads packaged in tubs and containing about 60% fat. ? Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04106 Page 107 SPREAD (margarinelike), about 60% fat, tub Soybean (hydrogenated), palm (hydrogenated), and palm ! Amount in edible portion of 1 pound of food as purchased Amount in edible portion of Amount in 100 grams, edible portion common measures of food Nutrients and units ! If vitamin D is added, each pound contains 2,000 I.U. ? Based on composite data of all spreads packaged in tubs and containing about 60% fat. ’ Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. Standard NumBeror Approximate measure and weight Refuse: 0 Mean error samples 1c=229g 1 tsp = 4.8 g A B C D E F G PROXIMATE: * Wa ea. o 37.0 0.1 2 84.6 1.8 167.6 ol 539.6 1,235.7 25.9 2,447.6 Food energy + + + + + + a... 2.2817 .170.0 108.4 10,240.7 Protein (NX 6.38). . . . . g . . 0.6 0.0 2 1.4 0.0 247 Total lipid (fat) . . . . . . . g . 60.8 0.2 2 139.1 2.9 275.6 Carbohydrate, total . . . . | sw: 0.0 0.0 0.0 0.0 Fiber . . . . . . g «sn Ash... 2 1.7 0.0 2 3.9 0.1 7.7 MINERALS: Calcium . . . mg... 20.90 47.86 1.00 94.80 Hon! = © «5 wo 5% 5 3 = mg. Magnesium . . . . . . . mg. 1.82 4.17 0.09 8.26 Phosphorus. . . . . . . . mg. . | 16.10 36.87 0.77 73.03 Potassium . . . . . . . . . mg. . 29.80 68.24 1.43 135.17 Sodium . . mg. . 993.88 2,275.98 47.71 4,508.22 Zine o.oo. mg. « VITAMINS: Ascorbic acid. . . . . . . . mg 0.112 0.256 0.005 0.508 Thiamin. . . . . . . . . . mg 0.007 0.016 0.000 0.032 Riboflavin . . . . . . . . . mg... 0.026 0.060 0.001 0.118 Niacin. . . . . . . . .. mg... 0.016 0.037 0.001 0.073 Pantothenic acid. . . . . . . mg. 0.059 0.135 0.003 0.268 Vitamin Bg. . . . . . . . mg... 0.006 0.014 0.000 0.027 Folacin . . . . . . . . .. mcg. 0.83 1.90 0.04 3.76 ViaminByy . LL... weg 0.067 0.153 0.003 0.304 yom RE 993 2,274 48 4,505 Vitamin Ae {iw 3,307 7,573 159 15,000 Total tocopherol. . . . . . mg... L-- mT ess cc Alpha-tocopherol . . . . . . mg... -— ci == mm LIPIDS: Fatty acids: Saturated, total . . . . . . go. 13.5 31.0 0.7 61.4 40. , o oxy 5 3 » £ 6:0. . « w:owog sos £ 80. . . £ 10:0... . g 120. . . . . . . .. £ TAO © 5 wi 5 ov ew g 0.1 1 0.3 0.0 0.5 16:00 + 4 4 8 ot « £ 10.1 1 23.0 0.5 45.6 180. + 5 w 4 so & & g 3.4 1 Td 0.2 15,3 Monounsaturated, total . g 24.1 55.2 1.2 109.4 18h. vv wv mos 8g 0.0 1 0.0 0.0 0.0 181... g 24.1 1 85.2 1.2 109.4 2001. LLL LLL. g 2 3 EE g Polyunsaturated, total . . . g . . . 20.4 46.7 1.0 92.6 182. « vs was ws g 18.8 1 43.0 0.9 85.2 1: JE wows 1.6 1 3.7 0.1 7.4 18:4. . . £ 204. 0. LLL g 20:5... LL... g RF: i wi EG oon om os g 26. ;: ov i 2m: as I Cholesterol: . + « « » « 4 w mg. Phytosterols . . . . . . . . mg. . -— --- -—— =m AMINO ACIDS: Tryptophan . . . . . . |. £ 0.008 0.018 0.000 0.036 Theeonifié oo 4 4 3 4 5 & » £ 0.027 0.062 0.001 0.122 Isoleucine . . . . . | £ 0.036 0.082 0.002 0.163 Leucing. & 4 5 os 5 4 5 « g 0.059 0.135 0.003 0.268 Lysine . w= = « w 5 5 2 5 & £ 0.048 0.110 0.002 0.218 Methionine . . . . . . . | & 0.015 0.034 0.001 0.068 Cystine . . . . . ..... g 0.006 0.014 0.000 0.027 Phenylalanine. . . . . . | & 0.029 0.066 0.001 0.132 TYIOSIDE oi + 4 = ¥ 3 @ x & 8 0.029 0.066 0.001 0.132 Valine . . ........ & 0.040 0.092 0.002 0.181 Arginine. . «+ wv sow ov £ 0.022 0.050 0.001 0.100 Histidine. . . . . . . . . | £ 0.016 0.037 0.001 0.073 Alanine . LL & 0.021 0.048 0.001 0.095 Asparticacid . . . . . . . . & 0.045 0.103 0.002 0.204 Glutamic acid. . . . . . £ 0.126 0.289 0.006 0.572 Glycine . . . . . .. .. & 0.013 0.030 0.001 0.059 Proline . . « : 2 5% 5 & 0.058 0.133 0.003 0.263 2 g 0.033 0.076 0.002 0.150 AH-8-4 (1978) NDB No. 04527 SPREAD (margarinelike), about 60% fat, tub Page 108 Unspecified ingredient oils * i n ; Amount in edible portion of Amount in edible portion of Amount in 100 grams, edible portion eommoh Measures ol food 1 pound of food as purchased Nutrients and units 7 x Standard Number of Approximate measure and weight Refuse: 0 Mean error samples 1 c¢c=229g 1 tsp = 4.8 g A B Cc D E F G PROXIMATE: Water . . . . . . . . . .. & ws» 37.0 0.1 2 84.6 1.8 167.6 kcal . . 539.6 1,235.7 25.9 2,447.6 Food energy = «= - = «© * Kyi= © = 2,257.7 5,170.0 108.4 10,240.7 Protein (NX 6.38). . . . . g 0.6 0.0 2 1.4 0.0 2.7 Total lipid (fat) . . . . . . . g - 60.8 0.2 2 139.1 2.9 275.6 Carbohydrate, total . . . . . g 0.0 0.0 0.0 0.0 Fiber . . . . . . . . . .. BR 5% PT EE TE £ + =» 1.7 0.0 2 3.9 0.1 Te? MINERALS: Calclum ; + + as wv + vs mg... 20.90 47.86 1.00 94.80 WOW wo 5» @ vw » w vw » 5 » mg. . . Magnesium... . . . . . mg. . . 1.82 4.17 0.09 8.26 Phosphorus . . . . . . . . mg. . . 16.10 36.87 0.77 73.03 Potassium . . . . . . . . . mg. . 29.80 68.24 1.43 135.17 Sodium . . . . LL... mg. . . 993.88 2,275,98 47.71 4,508.22 Zine i 557s rw ow one mg. . . VITAMINS: Ascorbicacid. . . . . . . . 7 0.112 0.256 0.005 0.508 Thiamin. . . . . . . . .. mg. . 0.007 0.016 0.000 0.032 Ribollavin “nad kd mg. . . 0.026 0.060 0.001 0.118 Niacin. . . . . . . . .. mg. . . 0.016 0.037 0.001 0.073 Pantothenic acid. . . . . . . mg. . . 0.059 0.138 0.003 0.268 VitaminBg : sow ov ww vos mg. . . 0.006 0.014 0.000 0.027 Folagin' « ow sv vw « wn « « & meg . 0.83 1.90 0.04 3.76 VitaminByp . . . . . . . meg. . 0.067 0.153 0.003 0.304 Vitamin A « «+... RE. . . 993 2,274 48 4,505 TT 3.307 7.873 159 15,000 Total tocopherol . . . . . . mg. . . JE mie p— -—ie Alpha-tocopherol . . . . . . mg... ame - -— -—— LIPIDS: Fatty acids: Saturated, total . . . . . . g . . . 12.8 29.4 0.6 58.2 40... . . .... gw 6:0. . + + vi: m8 £ 80, 7 saw vrs £ WB vo vw 5 + = ¥ £ 12005 w 5 0 wv + wow g 0.1 1 0.2 0.0 0.5 M0 wv wv vows 8 0.3 0.2 2 0.6 0.0 1.1 160. . ....... & 8.9 1:2 2 20.4 0.4 40.3 180. . . . ..... & 3.6 0.2 2 8.2 0.2 16.3 Monounsaturated, total. . . g . . . 31.5 72.1 1.5 142.7 16:1... ...... & 0.0 1 0.0 0.0 0.0 181... 8 31.5 7.4 2 72.1 1.5 142.7 7.4 1) TE £ 220. ow awe £ Polyunsaturated, total . . . g& . . . 13.8 31.5 0.7 62.5 182... & 12.9 5.9 2 29.5 0.6 58.4 183... g& 0.9 0.7 2 2.1 0.0 4.1 184, . . v's ® 555 £ qe 2004. ; 5 «oes £ 20:5. oi vos wows on g 8, 5 wv vow vow ow £ 226. i wan ow aww g Cholesterol . . . . . . . . mg. . Phytosterols . . . . . . . . mg. . . we oie == ime AMINO ACIDS: Tryptophan . . . . . . . . 8 0.008 0.018 0.000 0.036 Threonine EE g vw. 0.027 0.062 0.001 0.122 Isoleucine . . . . . . . . . vox ow 0.036 0.082 0.002 0.163 Leucine. . . . . . . . .. g wow x 0.059 0.135 0.003 0.268 Lysine . ow vz wos 5 ow ow ow & 0.048 0.110 0.002 0.218 Methionine. . . . . . . . B wwe 0.015 0.034 0.001 0.068 Cystine . . . . . . . . .. & 0.006 0.014 0.000 0.027 Phenylalanine . . . . . . . 8 . 0.029 0.066 0.001 0.132 Tyrosine . . . . . . LR 0.029 0.066 0.001 0.132 Valine . . . . . . & «xo . 0.040 0.092 0.002 0.181 Arginine... . Lo... g 0.022 0.050 0.001 0.100 Histidine. . . . . . . . .. L rem 0.016 0.037 0.001 0.073 Alanine . . . o.oo... £ saw 0.021 0.048 0.001 0.095 Asparticacid . . . . ... & 0.045 0.103 0.002 0.204 Glutamic acid vw op mid 2 Rd & 0.126 0.289 0.006 0.572 Glycine . . . . . . .... g » ow 0.013 0.030 0.001 0.059 Proline . . . . . ..... £ +o 0.058 0.133 0.003 0.263 Serine . . . . ...... g +n» 0.033 0.076 0.002 0.150 1 If vitamin D is added, each pound contains 2,000 I.U. 2 Based on composite data of all spreads packaged in tubs and containing about 60% fat. 3 Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04561 SALAD DRESSING, Commercial Pp Blue cheese 3g¢ 10s 3 . . Amount in edible portion of Amount in edible portion of Nutrients and units Ament if 100.9rams, edie portion common measures of food 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: Mean error samples lc=245¢g 1 tbsp = 15.3 g A B C D E F G PROXIMATE: Water, . . . . . . . . .. q . 32.3 1 79.1 4.9 146.5 El 504.0 1,234.8 77.1 2,286.1 Foodenergy - - - - - - - - kJ 2,108.7 5,166.3 322.6 9,565.1 Protein (NX 6.38) . . . . . g . 4.8 1 11.8 0.7 21.8 Total lipid (fat) . . . . . . . g 52.3 128.1 8.0 237.2 Carbohydrate, total . . . . . g 7.4 18.1 1.1 33.6 Fiber . . . . . g . 0.1 1 0.2 0.0 0.5 rT g 3.2 1 7.8 0.5 14.5 MINERALS: Calcium . . . . . mg. 81.0 198.5 12.4 367.4 WOW ow vo wows mown mg. 0.2 0.5 0.0 0.9 Magnesium | mg. Phosphorus. . . . . . . . mg. 74.0 181.3 11.3 335.7 Potassium . . . . . . . . mg. leew i =m ie Sodium . . . . . . . . mg. - nm w- -——— ZINE © 5 5 5 ve vow oa mg. VITAMINS: Ascorbicacid. . . . . . . . mg. 2.0 4.9 0.3 9.1 Thiamin: . 2 ov « v 4 5 mg. 0.0 0.0 0.0 0.0 Riboflavin . . . . . . . . . mg. 0.1 0.2 0.0 0.5 Niacin... . mg. 0.1 0.2 0.0 0.5 Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. Folacin . . . . . . . . .. mcg VitaminByp . . . . . meg Vitamin A . . . . LL... {rr 5 Ww. 210 514.5 32.1 952.6 Total tocopherol . . . . . . mg. -—— -——— -—— -——— Alpha-tocopherol . . . . . . mg. -——— -——— -— -— LIPIDS: Fatty acids? . Saturated, total . . . . . . g 9.9 24.1 1.5 44.7 40: wn 4 4 8 a £ 6:0: +» vs pow vow £ 810. wo 4 wow ow £ 10:0... ...... g 120. . . . ... .. £ OQ. 0.2 0.0 0.5 M80. . 0. vv n ow £ 0.6 1.5 0.1 2.8 16:0: : = 45 & » « g 6.5 15.9 1.0 29.4 B00: ¢ wow 5 5 5 5 » 8g 2.4 6.0 0.4 11.0 Monounsaturated, total. . . g 12.3 30.2 1.9 56.0 16:1... . g 0.3 0.7 0.0 1.4 181. 0.0L 8 11.8 28.8 1.8 53.4 200. & owe sow ew £ 2 5 3 wk een £ Polyunsaturated, total £ 27.8 68.1 4.3 126.1 2 wooowoe swe g 23.5 57.6 3.6 106.7 18:3. » o . vw 1 3 g 3.7 8.9 0.6 16.6 Bd, vv oo bono £ 2004. LLL g 2005... LL LL. £ P28: 3 4 2 5 x 2» wo £ 226. 2 ox mvs ow ou g . Cholesterol . . . +. . + + . mg. -—— -— -——— -—— Phytosterols . . . . . . . . mg. -—— ——- - —— AMINO ACIDS: Tryptophan . . . . . . | | £ -— -—— —— -— Threonine . . . . . . . . . 8 -——— -——— -—— -—— Isoleucine . . . . . . , . | £ -—- -—— -—— -— bewcines ,, . & « . .. LL. £ -—— -—— -—— -——— LYSINE wv 42 uw 2 3 w ¢ 5% £ -—— -——— -——— - Methionine . . . . . . |. . g -—— -—— -——— -——— Cystine . . . . . . . ... g - -—— -—— -— Phenylalanine . . . . . . . 8 -——— -——— -— Welw Tyrosine . . . . . . . .. 4 -——— -— -— By Valine . « . i «+4 4 «5 £ -— ii. — i Arginine. + 5 zo 2 5 5% s £ -——— -——- -— -ii Histidine. .. . . + . + « + & 2 -——— ——— i -— ARBING . + ov 4 ow vos woe os 8 -——— -—— -—— -—— Asparticacid . . . . . , | 8 -—— -— - -— Glutamic acid. . . . . . | | 2 —— -—— -—— oi Glycine . . . . . . . . .. 4 — -——— rw i Proline . « wi 7 5 4% 2m» £ ~——— -—— — -—- Serine’ . : «su vss £ -— -——— ——— — ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. 2 Values reflect soybean oil. AH-3-4 (1978) NDB No. 04539 SALAD DRESSING, Commercial French (low calorie) Page 110 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 Nymbsy of ean erro m| ' mee 1c=2609g 1 tbsp = 16.3 g A ] C D E F G PROXIMATE: Water; « o #5 5 + 3 w 5» g 69.4 1.2 3 180.4 11.3 314.8 [kcal 134.2 348.8 21.9 608.6 Eojdenergy © & = © «= k 561.4 1,459.5 91.5 2,546.3 Protein (NX 6.25). . . . . g 0.2 0.1 3 0.6 0.0 1.0 Total lipid (fat) . . . . . . . g 5.8 0.6 3 15.1 0.9 26.3 Carbohydrate, total. . . . . g 21.7 56.4 3.5 98.4 FIBEF u % vi 2 8 wi #8 3 ® # + g 0.3 0.1 3 0.7 0.0 1.1 Ah «vos wk www en g 2.9 0.05 3 7.5 0.5 13.1 MINERALS: Calcium. . . . . . . . .. mg. . . 11 29 2 50 Iron... oo. mg. 0.4 1.0 0.1 1.8 Magnesium . . . . . . mg. . . Phosphorus . . . . . . . . mg. . . 14 36 2 64 POWRSSIUM 3 + vi + wi 5 x 4 mg. 79 205 13 358 Sodium ; : 4 iv vox os ow mg. 7817 2,046 128 3,570 ZINE oi «ow von ow xno mg. . . 0.18 1 0.47 0.03 0.82 VITAMINS: Ascorbicacid. . . . . . . . mg. . . Thiamin. . . . . . . . . . mg. . . Riboflavin . . . . . . . . . mg. . . Niggin «vs sow ow oa ow oe mg. . . Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . . . mg. . Folagin « iv « + 0 vv 0 » » meg VitaminByp . . . . . . . mcg Vitamin A © «o.oo R’2, Yawa ame —-- aa no... -—— -—— ce — Total tocopherol. . . . . . mg. . . i -—— - -—— Alpha-tocopherol . . . . . . mg. -— -—- -—— -——— LIPIDS: Fatty acids? Saturated, total . . . . . . z 0.8 2.2 0.1 3.8 B20; vw 1 wg 3 woe £ 6:0, + ov wow sow a £ 8:0 wo os wm ovo os £ 1000. ©... . . £ 120... . . g 0.0 0.0 0.0 0.0 WO. . . ov ow os g 0.0 0.0 0.0 0.0 16:0: = « isi ov & = 4 & 8 0.6 1.6 0.1 2.17 180. . . o.oo 8g 0.2 0.6 0.0 1.0 Monounsaturated, total g 1.4 3.5 0.2 6.1 61. g 0.0 0.0 0.0 0.0 181... oo. 8 1.3 3.4 Ue2 6.0 2000... 8 0.0 0.0 0.0 0.0 BEN cr vows EW £ Polyunsaturated, total . . . g& 3.4 8.7 0.5 18.2 182. + wo vs & & 8 =» g 3.0 1.1 9.5 13.4 By pmsn wea 8 0.4 1.0 0.1 1.8 18; « « + 5 wv u £ 204. . «owosow own £ 2005. . . 0 oro owe £ 22:5. vr 2 om BEE g 226; 5 x 2 mv sw ¥ g ows Cholesterol . . . . . . . . mg. 6 u 3 15 1} 26 Phytosterols . . . . . . . . mg. -— ——s pe co AMINO ACIDS: Tryptophan . . . . . . . . £ i -— -—— -—— Threonine . . . . . . . . . £ i ET we —— Isoleucine . : i: ws ww sw £ io — -——— —-— Leucine: , . . . . . . . . . 8 -— -—m -—— -ei Lysine . . . . . . . . .. £g — i —— -—— Methionine . . . . . . . . 8 -——— -— i -—— CYSHNE o o w v vw » « w g Pr — ie ie Phenylalanine . . . . . . . 8 -—— —-— —— -— Tyrosine . . . . . . . . . 8 i —-- -—— -—— Valine . . . . . . . . £ a” vr -— -—— Arginine. . . . . . . . . & i -—— -— -—— Histidine. . . . . « « « « 8g —— —— -—— -——— Alanine . . + «+ v « «os 8 -——— —— -— -— Asparticacid .. « . % + wv £ - Fr — -——— Glutamic acid. . . . . . . . 8g i Se ——- wc Glycine . . . . . . . . . . £ - — we —y Proline . . . . . . . . . . & “w- -— ——- -— Serine . . + ox vb wow on £ -— ! pashes denote lack of reliable data for a nutrient believed to be present in measurable amount. 2 Values reflect soybean oil. AH-8-4 (1978) NDB No. 04020 SALAD DRESSING, Commercial French (regular) Page 111 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 Numosr of Approximate measure and weight Refuse: 0 an r ore samples 1c=25g 1 tbsp =15.6g A B Cc D E F G PROXIMATE: Water. . . . . . ..... z- 38.1 5.2 2 95.3 5.9 172.8 kcal 429.7 1,074.1 67.0 1,948.9 Food energy « + = + +: - k) 1,797.7 4,494.1 280.4 8,154.2 Protein (NX 6.25). . . . . 8 0.6 0.1 2 1.4 0.1 Zh Total lipid (fat) . . . . . . . 8 41.0 5.8 2 102.4 6.4 185.7 Carbohydrate, total . . . . . g . 17.5 43.6 2.7 79.2 3 g 0.8 0.1 2 1.9 0.1 3.4 A «wc wn mia we 8 3.0 1.1 2 7.4 0.5 13.4 MINERALS: Calcium . . . . . . .. mg. 11.0 27.5 1.7 49.9 8h 3 ov 5 mw 8 26 3 5 w mg. 0.4 1.0 0.1 1.8 Magnesium |. mg. Phosphorus. . . . . . . . mg. 14.0 35.0 2.2 63.5 Potassium . . . . . . . . . mg. 79.0 197.5 12.3 358.3 Sodium . . . . . ..... mg. 1,370.0 3,425.0 213.7 6,214.3 Zine .......... mg... 0.08 1 0.20 0.01 0.36 VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . . . . . . . . . mg. Riboflavin . . . . . . . . . mg. Nein wo vow 8 vow os os mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . .. mg. Folacin . . . . . . . . .. mcg VitaminBy . . . LL... mcg : hs oi RE. | . - -— -— -—— VitaminA . . . . . w. oo. a sEx oo. Total tocopherol . . . . . . tr —— —e wile — Alpha-tocopherol . . . . . . mg. . . wi ii wi i LIPIDS: Fatty acids: Saturated, total . . . . . . g 9.5 23.7 1:5 43.0 40. os vos ow 8g 6:0. 5 i hows on ow a g BOs wv now somos ow g 100. « « vv + wows g 120), vo vv 0 » wmv g Mo. LLL g 0.3 1 0.8 0.0 1.4 160... ...... g 7.7 1 19.3 1.2 35.0 180... LL. 8 0.8 1 2.1 0.1 3.8 Monounsaturated, total £ 8.0 20.0 1.2 36.3 LIE ETE 8 0.4 1 1.1 0.1 1.9 Bl. one 2 7.4 1 17.7 1.1 32.2 20:1... LLL z 250: ov wn nom g Polyunsaturated, total . . . g 21.7 54,2 3.4 98.3 1B2, esos 8 20.3 1 50.8 3.2 92.1 MB, 4 wow ww wow ou 8g 184. oo va wv wu 8g Wa. co x ow 8 25. 0... LL. £ UB ov hohner aw £ 226. : 5 ss mF ou g : Cholesterol . « . « » « + » mg. . . — _——— -—— -— Phytosterols . . . . . . . . mg. a _——— i -—— AMINO ACIDS: Tryptophan . . . . . . . . 8 «4 n i i .-~ i; Threonine . . . . . . . . . 8&8 + +o» i co ——- ——— Isoleucine . . . . : ison & 5m ox —— i i -—— Leucine: . , . . . . . . .. g& i - wi — Lysine =. . i: « vs a 55 = g - —-; -— -— Methionine . . . . . . . . & _——— ~r; ——- we Cystine «i + w « + w « + = & ——— we Sm -— Phenylalanine . . . . . . . 8g +. ——— PT Bie i Tyrosine . . . . . . . .. 8g —— i i. ie Valine 5 . . ov xs 8a g Sr a eo —— Arginine. « . 5 ws 5 5 5 ow 8g Jeon — iia Srv Histidine, » + 4 » + 5 » & & & — ri Se -— Alanine . o . 4 oso8 sos xo 8 ae -—— — rie Asparticacid . . . . . . . . 8g ee -—— i i Glutamicacid. . . . . . . . 8 a —— — -—— Glycine . . . . . . . . .. £ te ——- -— -—— Proline . . . . . . . . .. £ rr i i —— Serine : . . : o.oo. os. £ ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04120 SALAD DRESSING, Commercial Italian (low calorie) 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 Approximate measure and weight Refuse: 0 Standard Number of Mean error samples 1c=240g 1 tbsp = 15.0 g A B Cc D E F G PROXIMATE: Wate vi aii 3 & 5 3 ® vw g 81.9 0.7 3 196.7 12.3 371.7 kcal 105.4 253.0 15.8 478.1 Food energy + «= + + © © © &J 441.0 1,058.4 66.2 2,000.4 Protein (NX 6,25). - . . - g 0.1 0.1 3 0.2 0.0 0.4 Total ipid{fat) . + « « + » = g ss 9.8 0s? 3 23.6 1.5 44.5 Carbohydrate, total . . . . . Poe ow 4.9 11.6 0.7 22.0 Fiber 5» # 0 ow # » » g 0.3 0.1 3 0.7 0.0 1.2 Ash... ........ 4 ow 3.3 0.1 3 7.9 0.5 15.0 MINERALS: Calcium. . . . . . . . mg. . . 2 5 0 9 WOR ou vs ms 8 % 63 3 mg. . . 0.2 0.5 0.0 0.9 Magnesium , . . . . . . mg. Phosphorus. » « « w « vw + mg. 5 12 1 23 Potassium . . . . . . . . . mg. 15 36 2 68 Sodium. ow» wow owe mg. 787 1,889 118 3,570 Zine... eee mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . Thiamin. «= ¢ : = s +» © » mg. . . Riboflavin . . . . . . . . . mg. Nagin «wv 5 wm «4 uw mg. + Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . . . mg. . . Folacin . . . . . . . . .. mcg VitaminByy . . . . . . . mcg 1 va RE. --- --- -—— --- Vitamin A . . . . . . . . w. re oe or Total tocopherol . . . . . . mg. . . -— — —-- i Alpha-tocopherol . . . . . . mg. -— pe — -—— LIPIDS: Fatty acids: Saturated, total . . . . . . g 1.3 3.2 0.2 6.1 0: wo 25 ow woh ow 8g 6:0: ow 4 noo now £ Bi woh wo £2 vou own £ 10:0 v2 00 uv 2 = 5 3 g 1280... » . a. ¢ 8 ® § & g 18:0. . : = « 5 5 = 3 £ 160... ...... 8g 1.0 0.1 2 2.3 0.1 4.4 180. . ....... 8 0.4 0.03 2 0.9 U.l 1.6 Monounsaturated, total 2 2.0 4.8 0.3 9.1 6M: + wim » ww 2 ow £ 181. g 2.0 0.2 2 4.8 0.3 9.1 0), . isa s os £ 22 ses g Polyunsaturated, total . . . g 6.0 14.5 0.9 27.4 18:2... g 5.2 0.5 2 12.6 0.8 23.8 183... g 0.8 0.1 2 1.9 0.1 3.6 184. . . . . g 20:4. .. oo. won nomi £ 2:8, o 2 65 ws £ 285: sis amen my g 2B. os 5 = + ww 8 wow oe Cholesterol . . . . . . . . mg. . . 6 0 3 14 1 27 Phytosterols . . . . . . . . mg. . . i ——— -—- -—— AMINO ACIDS: Tryptophan . . . . . . . . g - —— -— i Threonine . . . . . . . . . g i — Pe wives Isoleucine . . . . . . . . . g _——— ———— i -—— Leuginer, . . = & « wm 5s ® g -— i i es Lysine o ; « wv % 2 » = w £ wi, ee -—- - Methionine . . . . . . . . £ rm -—— -—— —— Cystine «. « + « vw wm 5» us £ -— cw -——— po Phenylalanine . . . . . . . 8 i — eis vi Tyrosine . . . . . . . . . £ wi ine win -— Valine . . . . . . . . . g _—— te - -— Arginine. . . . . . . . . . 8 _ re i wo Histidine: « + « « = + » mw « £ “oh i -— -— Aaning . « o « « wv ow» 8 i ro i -— Asparticacid . . . . . . . . 8g i wi —— il Glutamic acid. . . . . . . . g i i -——— i Glyeine . « = ¢ 5 « » w 5 3 £ ered i _——— op Proline . . : + w+» vx vw «x g ir ar oo i Serine; pos ow ov vow 0 on g -— 1 Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04021 SALAD DRESSING, Commercial Italian (regular) Page 113 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 Stonderd NGG of Approximate measure and weight Refuse: ( Mean error samples 1 c=2359g 1 tbsp = 14.7 g A B Cc D E F G PROXIMATE: } Water. . . . . . ..... g 38.4 5.8 2 90.1 5.6 174.0 kcal 467.3 1,098.2 68.7 2,119.8 Food energy + + + + + - - - kJ. 1,955.3 4,594.9 287.4 8,869.1 Protein (NX 6.25). . . . | g . 0.7 0.3 2 1.5 0.1 2:9 Total lipid (fat) . . . . . . . 8 48.3 14.3 2 113.5 7.1 219.1 Carbohydrate, total . . , . . g 10.2 24.0 1.5 46.3 Fiber . . . . . . . . ... TEE 0.2 0.1 2 0.5 0.0 0.9 Ash... LLL. 8 2.5 0.3 2 5.9 0.4 11.3 MINERALS: Calcium. . . . . . . . .. mg. . 10 23 1 45 HOR + 3 @ 43 51 5 0 w so mg. . . 0.2 0.5 0.0 0.9 Magnesium | | | mg. Phosphorus . . . . . . . . mg. 5 12 1 23 Potassium: ox + w ws = & & mg. . . 15 35 2 68 Sodium . . . . . . . ... [7 787 1,849 116 3,570 DRE vv we we mg. 0.11 1 0.26 0.02 0.50 VITAMINS: Ascorbicacid. . . . . . , . mg. . . Thiamin. . . . . . . . .. mg. . Riboflavin . . . . . . . . . mg. Nel + oo oo 23% 5 mg. Pantothenic acid. . . . . . . mg. ViaminBg « . « 4 4» 5 4» » mg. Folacin . . . . . . . . .. mcg . VitaminByp . . . . . . . mcg ) . . RE. - -— ie ——- Vitamin A . . . . . w. _——— - -— Total tocopherol. . . . . . mg. SE -——— --- -—— Alpha-tocopherol . . . . . . mg... FoR -—— -— -—— LIPIDS: Fatty acids: 2 Saturated, total . . . . . . g 7.0 16.3 1.0 31.5 4:0... ...... 8 6:0. . . . ..... £g 8:0. . + iv voc. g 100: : = 2c 2 573 & £ 120. 5 5 + 5 ws 3 = g 0.0 0.0 0.0 0.1 14:0. 5 » + 5s 5 4 3 w g 0.0 0.1 0.0 0.1 16:0. . . . ..... g 5.0 11.7 0.7 22.6 180. LLL 2 1.8 4.3 0.3 8.2 Monounsaturated, total g 11.2 26.4 1.7 51.0 65 i 2 vo ooov mow x £ 0.1 0.3 0.0 0.5 BN ooo ws 2 g 11.0 25.9 1.6 50.0 200. s vrs es g 0.1 0.2 0.0 0.4 ids vv wows os g Polyunsaturated, total . . . g 28.0 65.8 4.1 126.9 18:2... LLL. 8 24.6 57.9 3.6 111.7 183. . on vn aw von g 3.3 7.7 0.5 14.9 1884 2 vv 2 mov g 2004. : iw oss o@ 7a g 205, ys wn woes £ 228. vv wv ox wows g 2:6... g . Cholesterol . . . . . . . . mg. “ — i — i Phytosterols . . . . . . . . mg... ——- RoR — ive AMINO ACIDS: Tryptophan . . . . . . . . g ——— i we i Threonine . . . + « + « w + 8g ——— -—— ce we Isoleucine . . . . . . . . . g ——— ie ww i Leucine, , . . .. .... & ———— -——— -——— -— Lysine . . . . . . .. .. £ ie -——— er -— Methionine . . . , . . . . 8 i -—— -—— -— Cystine . . . . .. .... 8 — i rea ve - Phenylalanine . . . . . . . £ —— -——— Si i Tyrosine . » o «wos 5 ws 8 ——— — wii rr Valine . . « «+ « 4 w+ 4 ~~ i -——- -— Arginine. . « « « ow wow ows £ “tore ———— Fr —— Histidine. . . . . . . . . . £ —— rio: vo wr Alanine . . . . . . . . . . 5 i rm i wr Asparticacid . . . . . . . . £ a ni a EI Glutamicacid. . . . . . . . £ ——— a a i Glycine . , vw « wv 5 = £ ——— om i or Proling « + wv + ww 3 wm + £ J pe i — Serine. «ov aw ov owe 8 ——— _— — = ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. 2 Values reflect soybean oil. AH-8-4 (1978) NDB No. 04114 SALAD DRESSING, Commercial Mayonnaise, safflower and soybean 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 " Standard Number 6 Approximate measure and weight Refuse: ean rror * samples 1 c=220g 1 tbsp =13.8g A B C D E F G PROXIMATE: | Lr g 15.3 0.4 25 33.7 2.1 69.6 keal 716.8 1,577.0 98.9 3,251.5 Food energy = «= + + © +: - kJ. 2,999.2 6,598.2 413.9 13,604.4 Protein(NX 6.25) . . . . g ... 1. 0.0 25 2.4 0.2 5.0 Total lipid (fat) . . . . . . . gms 79.4 0.0 678 174.6 11.0 360.0 Carbohydrate, total . . . . . g 2.7 6.0 0.4 1 2 4 BBR. ov ¢ wow sows how sows 0.0 0.0 14 0.0 0.0 0.0 Ash o.oo oi g . .. 1.5 0.1 25 3.2 0.2 6.6 MINERALS: Calcium . . . . . . Lo. mg. . . 18.0 40 2 82 fron . . . . . ...... mg. . 0.5 1.1 0.1 2.3 Magnesium mg. Phosphorus . . . . . . . . mg. 28.0 62 4 127 Potassium . . . . . . . . . mg 34.0 15 5 154 Sodium , » + x wv sow ks mg 568.39 2.42 408 1,250.46 76.44 2,578.22 ZOE 5 wos nw on sw on mg. 0.12 1 0.26 0.02 0.54 VITAMINS: Ascorbicacid. . . . . . . . mg. . . Thiamin. . . . . . . . .. mg. . . 0 0 0 0 Riboflavin . . . . . . . .. mg. 0 0 0 0 Niacin wi «3 m5 5% 8 mg. Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . . . mg. « Bolagint . « « » « « wm 5 3 = mcg. VitaminByp . . . . . . meg. Vitamin A. - « « . . . . RE. ! . UV. 280 616 39 1,270 Total tocopherol . . . . . . mg. Lp -——— wile re Alpha-tocopherol . . . . . . mg. -— - ls ate LIPIDS: Fatty acids: Saturated, total. . . . . . g 8.6 18.9 1:2 38.9 40: 2 wm 2 vw ov ow Ww 8 6B. : vw 13% x 5 £ 8:0. «i vw vow ow £ 100... .... 2 120... . . . ... 8 0.0 0.0 2 0.0 0.0 0.0 140. . ....... 8 0.1 0.0 2 0.2 0.0 0.4 160: oi 5% 5 & = 3 g 6.1 0.0 2 13.4 0.8 27.6 180: wi + » wv ow » £ 2.4 0.1 2 5.3 0.3 10.9 Monounsaturated, total g 13.0 28.6 1.8 59.0 161. 0 2 181... g 13.0 0.8 2 28.6 1.8 59.0 0 2 20. hsm £ Polyunsaturated, total . . . g 55.0 121.0 7.6 249.4 Ly £ 52.0 1.7 2 114.4 1:2 235.8 BI. ovow owns g 3.0 0.8 2 6.6 0.4 13.6 18:8, wv wo vv wow £ 008. os oe oeow oa wos £ 205. ¢ + oxo g 208. «somone om sb £ 22:6. . ov os oe Ew g Cholesterol’ . . i « + ww « =» mg. -—— -—— - i Phytosterols . . . . . . . . mg. -——— -—— -——— ESE AMINO ACIDS: Tryptophan . . . . . . . . g 0.017 0.037 0.002 0.077 Threonine . . . . . . . . . g 0.055 0.121 0.008 0.249 Isoleucine . . . . . . . . . £ 0.065 0.143 0.009 0.295 Leucine: . . . . . . . . . . £ 0.095 0.209 0.013 0.431 LYSINE . . « = & 5 5 & & @ 2 0.072 0.158 0.010 0.327 Methionine . . . . . . . . £ 0.035 0.077 0.005 0.159 CYSting oo = mes ow «wow g 0.023 0.051 0.003 0.104 Phenylalanine . . . . . . . 8 0.057 0,125 0.008 0.259 Tyrosine . . . . . . . . . £ 0.046 0.101 0.006 0.209 Valine . . . ....... £ 0.074 0.163 0.010 0.336 Arginine. . . . . . . . . . g 0.072 0.158 0.010 0.327 Histidine. . . . . . . . « - 8 0.026 0.057 0.004 0.118 Alanine . . wow. ow os x ow ow 8g 0.061 0.134 0.008 0.277 Asparticacid . . . . . . . . g 0.094 0.207 0.013 0.426 Glutamicacid. . . . . . . . g 0.143 0.315 0.020 0.649 Glycine . . . . . . . . .. g 0.037 0.081 0.005 0.168 Proline . . . . . . .... & 0.044 0.097 0.006 0.200 SEHNE 5 wos boss mou 8 0.088 0.194 0.012 0.399 1 Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04026 SALAD DRESSING, Commercial Mayonnaise, soybean Page 115 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 1 c=220g 1 tbsp = 13.8 g A B C D E F G PROXIMATE: Water, & 5 3 5 5 a » § g . . . 15.3 0.4 25 33.7 2.1 69.6 kcal 716.8 1,577.0 98.9 3,251.5 PORE = = 2 2 2 v= kJ. 2,999.2 6,598.2 413.9 13,604.4 Protein (NX 6.25). . . . . g 1.1 0.00 25 2.4 0.2 5.0 Total lipid (fat) . . . . . . . JE 79.4 0.04 678 174.6 11.0 360.0 Carbohydrate, total . . . . . 8... 2.7 6.0 0.4 12.4 Fiber, . . « v vv oo nw 8 vo 0.0 0.0 14 0.0 0.0 0.0 i EEE EEE EEE g 1.5 0.1 25 3.2 0.2 6.6 MINERALS: Calcium . . . . . . . . .. mg. . . 18.0 40 2 82 Iron . . . . ....... mg. . . 0.5 1.1 0.1 2.3 Magnesium mg. . . Phosphorus. . . . . . . . mg. . . 28.0 62 4 127 Potassium . . . . . . . . . mg. . . 34.0 75 5 154 Sodium . . . . LL. mg... 568.39 2.42 408 1,250.46 78.44 2,578.22 BIE 5 5 25 6 5 9% 5 ow mg... 0.16 1 0.35 0.02 0.73 VITAMINS: Ascorbicacid. . . . . . . . mg. . . Thiamin. . « « + « « 5 = & mg. . . 0 0 0 0 Riboflavin . . . . . . . . . mg. 0 0 0 0 Niacin. . . . . . . . .. : Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg... Folacin . . . . . . . . .. meg . VitaminByy . . . . . . meg . : 3 RE.” Vitamin A... oo... {32 oo 280 616 39 1,270 Total tocopherol. . . . . . mg. . . 58.0 8.2 4 127.6 8.0 263.1 Alpha-tocopherol . . . . . . mg... 20.8 4.3 4 45.7 2.9 94.1 LIPIDS: Fatty acids: Saturated, total. . . . . . g 11.8 26.1 1.6 53.7 BO. + 3s v5 5 mw 5 a £ 6:0. . « w «5 wv i» 8 80. . . . . .... £ 10:0. . . . . .. .. £ 120... 8 0.1 0.01 575 0.3 0.0 0.5 14:0... 8 0.1 0.01 575 0.2 0.0 0.5 Ws 4 2 pox tow 4 a g 8.5 0.1 594 18.7 1.2 38.6 18:0... & 3.1 0.01 594 6.8 0.4 14.1 Monounsaturated, total £ 22.7 49.9 3.1 102.9 16:1... & 0.1 0.1 47 0.3 0.0 0.6 181. & 22.5 0.1 349 49.4 3.1 102.0 2000. 8 0.1 0.03 18 0.1 0.0 0.3 21. «533 2 me £ Polyunsaturated, total vs B 41.3 91.0 5.7 187.5 18:2... & 37.1 Ol 594 81.7 5.1 168.4 183... 8 4.2 0.1 594 9.2 0.6 19.1 184... . g 2004... LL LL. g 2008: 5 5 5 6 now on £ 025: wiv 3 wm 5 5 iw 3% 8g 26... gz .. Cholesterol .. . . . . . . mg. . 59 5 10 130 8 268 Phytosterols. .. . . « « + uo mg. . 223 20 10 491 31 1,012 \ AMINO ACIDS: Tryptophan... LL. & 0.017 0.037 0.002 0.077 Threonine £4 FEB ARM & 0.055 0.121 0.008 0.249 Isoleucine . . . . ... .. £ 0.065 0.143 0.009 0.295 Leucine. . . . . . .... g 0.095 0.209 0.013 0.431 Lysine . . . ....... & 0.072 0.158 0.010 0.327 Methionine. . . . . . .. 8 0.035 0.077 0.005 0.159 Cystine . . . . ...... & 0.023 0.051 0.003 0.104 Phenylalanine . . . . . . . £ 0,057 0.125 0.008 0.259 Tyrosine . . . . .. ... £ 0.046 0.101 0.006 0.209 Valine OE a i ew a & 0.074 0.163 0.010 0.336 Arginine EE £ 0.072 0.158 0.010 0.327 Wistidine. . . . . ..... 2 0.026 0.057 0.004 0.118 Alanine . LEE 4 0.061 0.134 0.008 V.277 Asparticacid . . . . LL. & 0.094 0.207 0.013 0.426 Gluamicacid. . . . . . .. £ 0.143 0.315 0.020 0.649 CIYCINE iw « 5 3 5% 3 a 4 £ 0.037 0.081 0.005 0.168 Prolite & «vw 25 25 ws 2 0.044 0.097 0.006 0.200 Serine . . . . ...... g 0.088 0.194 0.012 0.399 AH-8-4 (1978) NDB No. 04025 SALAD DRESSING, Commercial Mayonnaise, imitation, milk cream Page 116 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 Mean error samples 1c=240g 1 tbsp = 15.0 9 A B C D E F G PROXIMATE: Water . . . . . . . . . .. g 79.6 191.0 11.9 361.1 kcal 96.6 231.8 14.5 438.1 Food energy - - - - + - - - kJ. 404.1 969.9 60.6 1,833.2 Proteir(NX 6.38) . . . . g . 2.1 5.1 043 9.7 Total lipid (fat) . . . . . . . g .. . 5.1 12.2 0.8 23.1 Carbohydrate, total . . . . . g . . 11.1 26.6 1? 50.4 Fiber . . . . . . . .... g& . . 0.0 0.0 0.0 0.0 Ash... g 2.1 4.9 0.3 9.3 MINERALS: Calclum , » vw « w% 3 35 ¢ » mg. . . Le -—— e's i J mg. . . -——— —-e wii pads Magnesium... mg. . . Phosphorus . . . . . . . . mg. -—— -—— -- .-- Potassium . . . . . . . . . mg. -— - wi- Siw Sodium . . . . . . . ... mg. 504.00 1,209.60 75.60 2,286.14 Zinc... mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . . Thiamin. « + + + « « wv » mg. . . Riboflavin : «. + w + 5 « « » mg. . . Niacin. . . . . . . . .. mg. . . Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . . . mg. . . Folagin «+ wo 4» % 4 5 4 & meg . . VitaminByp . . . . . . . . meg : : RE -— -—— -—— -—— Vitamin A... . ... w. oo. I — cele Total tocopherol . . . . . . mg. . . i; -——— - -— Alpha-tocopherol . . . . . . mg... — -— -——— wee LIPIDS: Fatty acids: Saturated, total . . . . . . g 2.8 6.7 0.4 12.7 40 « x wx uw sw £ 6:0. . .. ..... £ 80. ........ g 10:0: 5 5% % ut 5 5 £ 12200 oe 2 0.1 0.001 2 0.3 0.0 0.5 M0. , 4 v0 60s on 8 0.4 0.001 2 1.1 0.1 2.0 160. . . 8 1.2 0.003 2 3.0 0.2 5.6 180. . . ...... g 1.0 0.01 2 2.4 0.2 4.6 Monounsaturated, total g 1.7 4.1 0.3 1.8 16:1... . .. £ BA 5 sim boa g 1.7 0.01 2 4.1 0.3 7.8 20:0 5 ow iw WE £ 2 5 50 3 ow 5 kw £ Polyunsaturated, total . . . g 0.3 0.8 0.1 1.6 182... LLL 8 0.2 0.001 2 0.6 0.0 1.1 18:3... .... 8 0.1 0.002 2 0.2 0.0 0.4 18:4. . 0... £ 204... LL... 8 205; : v v3 5 va £ 8; 5 wv 55 wo 88 ® g 226. . «snus gE ow Cholesterol. . . . . . . . mg. . . 43 i 103 6 196 Phytosterols . . . . . . . . mg. . . Rt -—ie i -- AMINO ACIDS: Tryptophan . . . . . . . . 2 : & J ii ew -—— - Threonine . . . . . . . . . £ -—ls ee -—— -— Isoleucine . . . . + ov 4 wo. £ po _——— -— ie Leucine, ; ows wo «5 wos g we -—— -—— -—— Lysine . . 5 uw ow 6 5 «+ Z pr — -—— -— -——— Methionine . . . . . . . . 3 ——— ———— -— -—— Cystine . . . . . . . . .. 8 ——— ——— -—— -—- Phenylalanine . . . . . . . 8g ——— el -—— -— Tyrosine . . . . . . . . . £ ——— w—- i - Valine“: 5 w « 5 wv » wo» 3 _——— a i -— Arginine. . . . . «so. £ — ww oi -— Histidine, . + « + wo = a £ i —— ie -——— Alanine . « wv 5 nov 5 woe £ —_— -——— -—— -—— Asparticacid . . . . . . . . 2 ——— _——— -—— -—— Glutamic acid. . . . . . . . £ vee i Sew -—— Glycine : 5 wi 5 5 5 5 & 5 & 3 red a i -—- Proline ; « « 5 + @ + Bw + £ ce i a -—- Serine sw 58% mE 3 ~~ rh — -—— ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04028 SALAD DRESSING, Commercial Mayonnaise, imitation, soybean Page 117 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 c¢c=240g 1 tbsp = 15.0 ¢ A B Cc D E F G PROXIMATE: Water, . «55 ww 5» @ # g 62.7 0.6 3 150.6 9.4 284.6 kcal 231.6 855.7 34.7 1,050.3 Food energy - - = + + +» kJ. 965.8 2,325.2 145.3 4,394.6 Protein (NX 6.25). . . . . g 0.3 v.3 3 0.6 0.0 1.1 Total lipid (fat) . . . . . . . g 19.2 4.9 3 46.1 2.9 87.1 Carbohydrate, total . . . . . g . 16.0 38.4 2.4 12.5 FIbRr , o + 3 5:5 3 % 4 3 w gia 0.0 1 0.0 0.0 0.0 J EE EEE 8 1.8 0.4 3 4.4 0.3 5.3 MINERALS: Calcium. . . . . . .. mg. . . Les -— ii wim Iron... . mg. . . i -—- --- --- Magnesium |. mg. . Phosphorus . . . . . . . . mg. . . -— -— im — Potassium . . . . . . . . . mg. . . wi i i i Sodium . + wos wos os ow mg... 497.00 1 1,192.80 74.55 2,254.39 GNC ow vo 5 2 2 wou 3 wy mg. . . 0.11 1 0.26 0.02 0.50 VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . . . . . . . . . mg. . . Riboflavin . . . . . . . . . mg Nigein® & 5 vo 556 000 00 » mg Pantothenic acid. . . . . . . mg. . . VitaminBg + « : . «+ 4» mg. . . Folagin. « « » 4 « os 5 ¥ » = meg . . VitaminByp . . . . . . . . mcg g : RE. -— ei oi] ie] Vitamin A - . . . . . . .. w. re ta rc oo Total tocopherol . . . . . . mg. . . -——— -—— -— -—— Alpha-tocopherol . . . . . . mg... -— -— a A LIPIDS: Fatty acids: Saturated, total. . . . . . g 3.3 8.0 0.5 15.1 40... ...... £ 6:0. . . ...... £ 80. . +: +3 5 £ 00. . ovr» 53 g 120. . w+ sw + 3 =» g 10. « wo « wv sw 8 0.0 1 0.0 0.0 0.1 60. ........ & 2.4 0.7 3 5.7 0.4 10.8 180. . ....... & 0.9 0.3 3 2.2 0.1 4.2 Monounsaturated, total . . . g 4.5 10.8 0.7 20.3 161... ... 0. £ 0.0 0.0 2 0.0 0.0 0.0 LL g 4.5 1.1 3 10.8 0.7 20.3 2035 + sow x ow oe ow £ 220. 2 wn wow ww £ Polyunsaturated, total Lf 10.6 25.3 1.6 47.9 182. . ov vv vs 8 9.0 2.4 3 21.6 1.4 40.8 183. . ....... 8 1.6 0.4 3 8.7 0,2 7.0 1814. 2 2 2:8 3 5 £ 204. « «wz: 300 zs £ 2005. : 5 nv a ow wa £ 228. wwe ow kon g 26... LL. g Cholesterol. . . . . . . . mg. . . 24 2 2 58 4 109 Phytosterols . . . . . . . . mg. . . 62 4 2 149 9 281 AMINO ACIDS: Tryptophan . . . . . . . . £ Sr “wi -— fr Threonine . . . . . . . . . £ i wi er i Isoleucine . . . . . . . . . £ ATI vere -— J Leucine, . . . . . . . .. g ——— i mm -— Lysine . . . . . . . . .. £ i er ee —- Methionine . . . . . . . . g mi tim i i Cysting . w « » w « » % 3 & g wo i —— we Phenylalanine . . . . . . . g wm -—— i ie TYrosinge « « wv x ww ow £ PR ai -— pr Valine . . . . . . . . .. 8 i a — —— Arginine. . . . . . . . . . £ _——— a - -—— Histidine, . . . . . . . . . g i -—— -—— _—— ARDINE « «i « sw » 3 = g mi - i -— Asparticacid . . . . . . . . 8g i ii Si v Glutamicacid. . . . . . . . 8 sa pr -—— i Glycine . . . . . . . . .. g ram “ere ro wr Proline . . . . . . . . .. 2 re" -— -— on Serine . . . . . . . . .. £ wi -— ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04027 SALAD DRESSING, Commercial Mayonnaise, imitation, soybean without cholesterol 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 Approximate measure and weight Refuse: 0 Standard Number of Mean error samples 1c=225¢g 1 tbsp = 14.0 g A B Cc D E F G PROXIMATE: : Water's: oo 5 vo. 4 8 m % 2 @ g 34.6 3.9 3 77.9 4.8 156.9 keal 481.9 1,084.3 67.5 2,185.9 Food energy - = + « «+ « + J 2,016.3 4,536.6 282.3 9,145.9 Protein (NX 6.25) . . . . . g Vel 0.1 3 0.2 0.0 0.5 Total lipid (fat) . . . . . . . g 47.7 2.7 3 107.3 6.7 216.2 Carbohydrate, total . . . . . g . 15.8 35.6 2:2 71.7 PIBBE , & 4 3 6 5 v4 m = 3 g . 0.0 1 0.0 0.0 0.0 A + pi os Ww vw EEE 8 1.8 0.4 3 4.1 U.3 8.3 MINERALS: Calcium. . . . . . .. .. mg. em == -TT pi Iron . . . .. ...... mg. -—-— Liaise - oT Magnesium . . . . . . . . mg. Phosphorus. . . . . . . . mg. --- ss iia oT Potassium . . . . . . . . . mg. --— FE TT oT Sodium wiv + wi 53 @ 5 8 oe mg 353.00 1 794.25 49.42 1,601.21 ZG; wou vs 5 0% We ER mg. VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . . . . . . . . . mg. Riboflavin . . . . . . . . . mg. Niacin + . a wv + + 5 a» mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. Folagin. «. « + w + 5 ov 5 mcg VitaminByp . . . . . . .. mcg y . RE. - i i lhl Vitamin A . . . . . LL ww. Ce, ve a -——— Total tocopherol. . . . . . mg. ie. ee —— ie Alpha-tocopherol . . . . . . mg. a -—— -—— i LIPIDS: Fatty acids: Saturated, total . . . . . . g 7.5 16.9 1.1 34.0 40: : 2 52 © F 3 & g 6:0. : vi vi wows £ 80: ; «v5 ww 53 n g 10:0. . . . «wi 5 uw 8 120... .... 8 0.0 i 0.0 0.0 0.0 140. ........ 8 0.0 1 0.0 0.0 0.0 160. ........ 8 5.5 0.5 3 12.3 0.8 24.8 80:55 58% 350 g 2.0 0.2 3 4.6 0.3 9.2 Monounsaturated, total g 10.5 23.6 1.5 47.6 16: os 5 wp 5 0 vw an g 181... & 10.5 0.6 3 23.6 1.5 47.6 20. 5 as we sow 8g 2 5 or 2 wk or £ Polyunsaturated, total . . . g 27.6 02.0 3.9 125.0 182. ........ 8 23.0 1.6 3 51.8 3.2 104.4 Bi so 2 wos aw 8 4.6 0.4 3 10.3 0.6 20.7 184. « vw + #5 + #0 £ 4, 5x own £ 20085. 5 ow + wow ov oa £ pv 1. JN g 226... . LL. g Cholesterol. . . . . . . . mg. . . 0 0 2 0 0 u Phytosterols . . . . . . . . mg. . . 216 8 2 485 30 978 AMINO ACIDS: Tryptophali . wu: « ww + wi « aE -——— -— rp -—— Threonine . . . . . . . . . g£ re CR -— -—— Isoleucine . . . . . . . . . g . mE -— i -——— Leucine, , . . . . . . .. Z 5% + -—— -——— -—— - Lysine . . . . . . . . .. 8 » iw i i -— -— Methionine . . . . . . . . g 5» wu i f— iin -— Cystine . . . . & is 5 = w + g «uw. ———— So ER -- Phenylalanine . . . . . . . 8 ow ov — Pr i -— Tyrosine . . . . . . . .. 8 . . -——— ee CE -— Valine . . . . . . . . .. g& ows -— prow -— -—— Arginine. . . . . . . . . . 8 wows ie Np —-e——— -— Histidine. . . . . . . . .. & wows fr i - -—— Alanine , . . « sw 3 3 ® » & ww — ——— -—— -— Asparticacid . . . . . . . . EEE i --— ne -— Glutamicacid. . . . . . . . gw ov os i -——— —— -—— Glycine . . . . . . . . .. gL hou oa -——— — i -— Proline . . . . . . . . .. 8g wv rn nie i -——— Serine . . . . . . . . .. wou Fr i we — ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04029 SALAD DRESSING, Commercial Mayonnaise type Page 119 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 error samp c = 235 g 1 tbsp = 14.7 g A B Cc D E F G PROXIMATE: Wate, + vw + 5 59 3 % = g 39.9 2.4 11 93.8 5.9 181.1 | [kcal 389.7 915.7 57.3 1,767.5 Foodenergy @ = = = * + kJ 1,630.4 3,831.4 239.7 7,395.4 Protein (NX 6.25) . . . . g . 0.9 0.1 11 2.1 0.1 4.1 Total lipid (fat) . . . . . . . £8 . 33.4 0.4 124 78.4 4.9 151.3 Carbohydrate, total . . . . . g& . 23.9 56.2 3.5 108.6 Fiber. < . : vs + 55 4 gis 0.0 0.0 2 0.0 0.0 0.0 Bh wa dmis misma sw s 1.9 0.2 11 4.5 0.3 8.6 MINERALS: Calcium. . . . . . .. .. mg. 14 33 2 64 Iron... . ....... mg. . . 0.2 0.5 0.0 v.9 Magnesium . . . . . . . . mg. . . 2.00 1 4.70 0.29 9.07 Phosphorus . . . . . . . . mg, . . 26 61 4 118 Potassium . . . . . . . . . mg. . . 9 21 1 41 Sodium . . . . . . . . .. mg... 710.78 10.55 76 1,670,32 104.48 3,224.08 ZINE 2 5 vs vs a mv bw 4 mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . Thiamin. . oo 5 sv 3 avs My wv « Riboflavin . .. . . . . . +. mg. « Niacin. . . . . . . . .. mg. . . Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . . . mg. . . Folagin « & oo 5 + 5 500 mcg . . VitaminBqp . . . . . . . . mcg Vitamin A . . . . . BE, nr. 220 517 32 998 Total tocopherol . . . . . . mg. . 30.0 5.0 2 70.5 4.4 136.1 Alpha-tocopherol . . . . . . mg... Ys ——— SE a LIPIDS: Fatty acids: Saturated, total. . . . . . 8 4.9 11.6 0.7 22.4 0: i wv wn vom 8 6:0. . ... .... g 80... ...... g 100, 7 4:7 5 + 5 ma £ 120: wiv sw 5 ba 2 0.1 .01 117 0.1 0.0 0.3 M0, ob sown ns 8 0.0 .01 120 0.1 0.0 0.1 100. cows wv ws 8 3.5 .1 127 8.1 0.5 15.7 BB. ow ow a uw 8 1.4 .02 127 3.2 0.2 63 Monounsaturated, total . v 8 9.0 21.0 1:3 40.6 16:1... . . . £ 1 RPE g 9.0 0.2 73 21.0 1.3 40.6 20:1. ow vow ow x we 2 220, wows work We 2 Polyunsaturated, total . 8 18.0 42.3 2.6 81.6 18:2... 0... 8 16.0 0,2 127 37.6 2.4 72.6 WA. oom ma 2 2.0 0.1 127 4.7 0.3 9.0 18:4... . . .. .. g 204; o i: nox ow ow os g 20:5. oo x wm ous owe g 225. uv woe ow ows Fd R26. ov vow ow ow ow £ Cholesterol .... + « + + « mg. . . 26 2 60 4 116 Phytosterols . . . . . . . . mg. . . 97 2 227 14 438 AMINO ACIDS: Tryptophan . . . . . . . . 8 +o -— i OE em Threonine . . . + o « + w 8 —_—— re i ei Isoleucine . . . . . . . . . 2 Ti — a i Leuciner, . ow ; 4 w « « =~ « 8 - -— -— -— Lysine .*. & « & wv a wv 4 i -—— -— -— Methionine . . . . . . . . g - -— -— -— Cystine . . w « % 5 « & ® & g a i. ie -—— Phenylalanine . . . . . . . £ sw -—— -—— ie Tyrosine . . . . . . . . . 8 ~~re i i -— Valine . . . . .. .... & rr wi - —— Arginine. . + « « = x x ow» g& - —— re - Histidine. . . . . . . . . . g i == — -— Alanine . . . . . . . . . . & — Soi i ie Asparticacid . . . . . . . . 8 -—— wi i -— Glutamicacid. . . . . . . . £ ——— a i Sie Glycine : « w + 5 = + #5 & & ——— ele - ie Proline . + « + « wv 5 wo 4 ——— — wi -— Serine: . . wo 2 sow ox wow os £ ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04018 SALAD DRESSING, Commercial Russian (low calorie) 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 Mean c = 260 g 1 tbsp = A B E EF G PROXIMATE: Water « « wv 5 wv aw yg ® v 65.0 168.9 10.6 294.6 kcal 141.4 367.7 23.1 641.5 Food energy + «= + + + + « - { 591.8 1,538.6 96.5 2,684.2 Protein (NX 6.25) . . . . 0.5 3 1.3 0.1 2:3 Total lipid (fat) . . . . . . . 4.0 3 10.4 0.7 18.1 Carbohydrate, total. . . . . 27.6 71.8 4.5 125,2 Fiber. . + wv sw v5 wm a 0.3 3 0.9 0.1 1.5 Ash... LLL. 2.9 3 7.6 0.5 13.3 MINERALS: Calcium. . . . . . . . .. Lo. 9 49 3 86 OB w 4 4 0 55 % 4% 5.0 3 mg. . . 0.6 1.6 0.1 2.7 Magnesium mg. . Phosphorus . . . . . . . . mg. 37 96 6 168 Potassium . . . . . . . . . mg. . . 157 408 26 712 Sodium . . . . . . . . .. mg. . . 868 2,257 141 3,937 BE i «2 0 nw eon own mg. . VITAMINS: Ascorbicacid. . . . . . . . mg. . . Thiamin. « = 2 ow » » 0 + mg. . Riboflavin . «. + + = 4 4 + & mg. Niacin. . . . . . . . .. mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . .. mg. . . Folagin « & + 5 2 5 5 » = » meg . VitaminByp . . . . . . . meg i; 7 RE. -—— -—— -— -— Vitamin A... . LL. LL w. oo oo Total tocopherol. . . . . . mg... ae ri i we Alpha-tocopherol . . . . . . mg... — -— ri -——— LIPIDS: Fatty acids:2 Saturated, total . . . . . . g 0.6 1.5 0.1 2.6 BO ww wee ow wr £ 60. . ....... £ 80. . ....... g 1000. «6 2 a 5 5 » + £ 160; 5 2 56 « & 4 £ 0.0 0.0 0.0 0.0 MO. ww wv ows g 0.0 0.0 0.0 0.0 16:0. . . . . . ... g 0.4 1.1 0.1 1.9 18:0. . . . . .... g 0.2 0.4 0.0 0.7 Monounsaturated, total g 0.9 2.4 0.2 4,2 hs 25200 vo £ 0.0 0.0 0.0 0.0 181. «5 is o.0 5 5 £ 0.9 2.4 0.1 4.1 11 £ 0.0 0.0 0.0 0.0 220. «vv 5a o5 aw £ Polyunsaturated, total 8 2.3 6.0 0.4 10.5 18:2... LL. £ 2.0 5.3 0.3 9.2 183... g 0.3 0.7 0.0 1.2 184; 2 ov com n » g 204. ; vc: mi g 2005. « © 2 50 vu £ U5. + wows wows £ 26. «wv now wow g Cholesterol. . . . . . . . 6 15 1 26 Phytosterols . . . . . . . . i a i _——— AMINO ACIDS: Tryptophan . . . . . . . . 8g i wie -—— -—— Threonine . . « « « « « « g li SR i -— Isoleucine . . . . . . . . . £ —_— ir ——" i Leucine. + + w + « % 3 = uw g i _——— “i ion Lysine: ov + x wn 4 wm «ou ow £ -- ree _——— -— Methionine . . . . . . . . 8 i wi -—— om Cystine , ; 2 ws ho o8 6 4 I er Wi i Phenylalanine . . . . . . . g -— ww po mee Tyrosine . . « « « w x ow & _—— ww i -— Valine . . . . . . . . .. 8g ut -—— — i Arginine. . . . . . . . . . g - _——— - i Histidine. . . . . . . . .. si _——— i i Alanine . . . . . LL. g a Ris —_— i Asparticacid . . . . . . . . 8 rid —— ie _——— Glutamicacid, . . . + . . £ Fo Tr ee JR Glycine . . . «i wv « w £ Smee i — “a Proline . . . . . . . . . . 4 i — ie niin Serine. . . . . . . ... g ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. 2 Values reflect soybean oil. AH-8-4 (1978) NDB No. 04022 SALAD DRESSING, Commercial Russian, (regular) Page 121 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:Q Mean error samples 1c=245¢g 1 tbsp = 15.3 g A B Cc D E F G PROXIMATE: Wat. + « v2 mix 3 0 4 » ® 55s 34.5 1 84.5 5.3 156.5 kcal 494 1,210 76 2,241 Food energy «= = «+ - kJ. 2,067 5,064 316 9,375 Protein (NX 6.25). . . . . g 1.6 1 3.9 0.2 7.3 Total lipid (fat) . . . . . . . g 50.8 1 124.5 7.8 230.4 Carbohydrate, total . . . . . g - 10.4 25.5 1.06 47.2 RIB 5 5 w 2 4» 9 2 6 @ 4 Zw 043 l 0.7 0.0 1.4 Ash... ........ g 2.7 1 6.6 0.4 12.2 MINERALS: Calcium. . . . . . . . .. mg. . 19 47 3 86 Iron . . . . . . ..... mg... 0.6 1.5 0.1 2.7 Magnesium . mg. Phosphorus. . . . . . . . mg. 37 91 6 168 Potassium . . . . . . . . . mg... 157 385 24 712 Sodium . ow vow owas mg... 868 2,127 133 3,937 Zine ss wows ua mg. . . 0.43 1 1.05 0.07 1.95 VITAMINS: Ascorbicacid. . . . . . . . mg 6 15 1 27 Thiamin. . . . . . . . .. mg 0.05 0.12 0.01 0.23 Riboflavin . . . . . . . . . mg 0.05 0.12 0.01 0.23 Niacin... . . . . . .. mg 0.6 1.5 0.1 2.7 Pantothenic acid. . . . . . . mg VitaminBg . . . . . . . . mg. . . Polen: . wu 3 % 5 5 @ + mcg. VitaminByp . . . . . . . . mcg Vitamin A . . . . . . ... RE. Ww. . 690 1,691 106 3,130 Total tocopherol. . . . . . mg... a Je SE i Alpha-tocopherol . . . . . . mg... a -—— -— -—— LIPIDS: Fatty acids.? Saturated, total . . . . . . g 7.3 17.9 1.1 33.1 _ 5: 1 ig 6:0. . . ...... £ 80. . . .. .... £ 10: « = 2 4,5 & 24 £ 120, 4 ws 5% 2 uv 5 8 0.0 0.0 0.0 0.1 MD. ous 5 54 vw g 0.0 0.1 0.0 0.1 0. owe vun en 2 5.2 12.8 0.8 23.7 180. . . . . . . .. g 1.9 4.7 0.3 8.6 Monounsaturated, total £ 11.8 29.0 1.8 53.6 161... LL. £ 0.1 0.3 0.0 0.5 BY 2 mg 535 & 11.6 28.4 1.8 52.6 0:0: ess woes g 0.1 0.2 0.0 0.4 NA. wks ow £ Polyunsaturated, total , ow 29.4 72.1 4.5 133.5 182... 8 25.9 63.5 4.0 117.5 183... LL... g 3.5 8.5 0.5 15.7 1B: 5 wo 52 be whom £ 204. : + vow v sow g 20:8. 2 wv 65 wow os ® 4 228. 5 2 vw 5 mov wow g 26. + vox ow on ow g Cholesterol. . . . . . . . mg... ——— DPR, ——— —— Phytosterols . . . . . . . . mg. . rere —— “a -— AMINO ACIDS: Tryptophan . . . . . . . . 8g —— or —i— -—— Threonine .. « oc « « wi w « = £ i —- a INE; Isoleucine . . . . . . . . . z —_— — we -i LRUCIngS se: vc 4 ow 5 4 wos ov ow & ——- -——— -—— -—— Lysine . . . . . . . . .. 2 Fu “i -—— -——— Methionine . . . . . . . . E -—— -—- -—— -—— Cystine =. . 4 5 2a» + 3% # 5 rie f— i -—— Phenylalanine . . . . . . . 8g -——— -—— —— -— Tyrosine . . « « » « « 5 8 Sv Foi -——— -— Valine +. « wv +» « wo » « £ i i wi -— Arginine. . . . . . . . . g i - wie -— Histidine. . . . . . . . . . £ we wo i pt Alanine . . . . . . . . .. 8 [ms —-— i -— Asparticacid . . . . . . . . £g ——— i wi -— Glutamic acid. . . . . . . . z ——— rr i -—— Glycine . = « « + «+ = + + » g —— —— —— w—— Proline . . . . . . . . .. 8 i a ae -— Serine ov vom ewe £ ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. ? Values reflect soybean oil. AH-8-4 (1978) NDB No. 04015 SALAD DRESSING, Commercial Sesame seed Page 122 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 Stondard Number.of Approximate measure and weight Refuse: 0 Mean error samples c = 245 g 1 tbsp = 15.3 ¢g A B C D E F G PROXIMATE: Water. . wv aw + 5 8 4 gw 5 oa 39,2 3.7 6 96.0 6.U 177.7 [heal 443.1 1,085.7 67.8 2,010.0 Bopdeneygy = = = + vv = kJ. 1,854.1 4,542.5 283.7 8,410.0 Protein (NX 6.25). . . . . g 3.1 1.3 6 7.6 0.5 14.0 Total lipid (fat) . . . . . . . 2 45,2 4.9 6 110.8 6.9 205.1 Carbohydrate, total . . . . . £ 8.6 21.0 1.3 38.9 Fiber. « o wos 5 v5» 4» & 0.4 0.2 6 0.9 0.1 1.6 A. uwow ww oes a g 3.9 0.2 6 9.6 0.6 17.8 MINERALS: Calcium . . . . . mg. . ye — -—— -——— wintie Iron . . . . . . ..... mg. . -——— -— i = Magnesium |. mg. . Phosphorus . . . . . . |. mg. . - -—— -——— i Potassium .. . . « . . «+ » mg. . . -——— -——— -—— es Sodium: . . . 2 ws x wows mg. . . 1,000 2,450 153 4,536 ZINE. «wows ow ow now a mg... VITAMINS: Ascorbicacid. . . . . . mg. . Thiamin, o + vs wo 23 & 2 3 mg. . . Riboflavin .. . + « « « w + » mg Nigel «vw ov 5 om 8 mg. . . Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . . . mg. Folacin . . . . . . . . .. meg VitaminByp . . . . . . . . mcg 3 ; RE. Fo - io S- Vitamin A . . . . . . . . w. . — ie Total tocopherol. . . . . . mg. a ror — i Alpha-tocopherol . . . . . . mg. a i i item LIPIDS: Fatty acids: Saturated, total . . . . . . g 6.2 15.1 0.9 28.0 80. ov vv vo 5 8 a 2 6100 i: « 5 = ow oweow ow £ 80. ........ £ 10:0. . . . . . . .. Fd 12200: = «5» = » m0» » £ M0 woo 5 © 5 o£ g 160, ........ £ 4.2 0.5 6 10.3 0.6 19.0 18:0... & 1.9 0.2 6 4.6 0.3 8.5 Monounsaturated, total . £ 11.9 29.3 1.8 54.2 16:1. 0... £ IBY wv cnn 8 11.9 1.3 6 29.3 1.8 54.2 20:1... oes £ 20: 6 55 5 5 mown £ Polyunsaturated, total 1 25.1 61.5 3.8 113.9 182. 0 oh vv 5 5s & 23.2 2.5 6 56.7 3.5 105.0 18:3. ov wv ows £ 2.0 0.3 6 4.8 0.3 8.9 184. . «2 own wos £ 20:4... LLL. £ 20:5... LLL... £ 28: wi 23 i 4 8 & § £ 26: 5 5 5s ww 3% £ i 3 Cholesterol . . « 5 + 5 + « mg. . . u 0 6 0 0 0 Phytosterols . . . . . . . . mg. . . rm eae a mi i AMINO ACIDS: Tryptophan . . . . . . . . £ Rie —— om Seman i Threonine . .. « + + + « + 3 8 ——— J i R— NE. Isoleucine: . «. + « + 3 ww » « £ ee ——— —_— rT am Leucine ; . . 4 +s 4 8s & -—— i — wim -—— Lysine , . « 5 «+» & 3 & ——— _——— wo i R= Methionine . . . . . . . . £ —— _——— ree wr wo Cystine . . . . . . . . .. £g SE a _——— an —-- Phenylalanine . . . . . . . £ ve i _— -— Sr Tyrosine + . : 5 « 5 % » # £ r— p— i _—— i Valine : . « + » 23 = & 3 £ ale — i, -—— ——— Arginine. . . «Lvov woe g gE — i _—— Histidine. » « + » = « w « = £ —— ines —— i TT Alanine . . . . . . . . . . £ _—— re — i — Asparticacid . . . . . . . . £ a a Sr a Re Glutamic acid. . . . . . . . £ i __ _——— —— i Glycine . . . . . .. ... £g ee i i ~~ ri et Proline . . = + 5 + 5 wv 8g _——— PR a Sis som em Serine . . wow ow pov ow ow ow £ _—— ——— a prow Fa ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04016 SALAD DRESSING, Commercial Thousand Island (low calorie) 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 Standard Number of Approximate measure and weight Refuse: 0 Mean error samples 1 c=245g 1 tbsp = 15.3 g A B Cc D E F G PROXIMATE: Water. . . . . . .. ... g 69.3 0.2 3 169.9 10.6 314.5 CL fkal 158.6 388.7 24.3 719.6 Food energy - ~ Clk. 663.8 1,626.2 101.6 3,010.8 Protein (NX 6.25). . . g .. 0.8 0.0 3 1.9 0.1 3.5 Total lipid (fat) . . . . . . . g 10.7 0.6 3 26.1 1.6 48.3 Carbohydrate, total . . . . . g 16.2 39.6 2.5 73.4 Fiber . . . . . . . . ... g 1.2 0.2 3 2.9 0.2 5.4 Ash... LLL g 3.1 0.0 3 1.5 0.5 13.9 MINERALS: Calehims « « wo « » i 5 3 & mg. . . 11 27 2 50 WOR! : wo 5 ws 8 @ ¢ 3 i mg. 0.6 1.5 0.1 2.7 Magnesium mg. . . Phosphorus. . . . . . . . mg. . . 17 42 3 77 Potassium . . . . . . . . . mg. 113 277 17 512 Sodium . . . . . . . . .. mg. 1,000 2,450 153 4,536 Zinc... LLL. mg. VITAMINS: Ascorbicacid. . . . . . . . mg... Thiamin. « ou + » ow « + & mg. . . Riboflavin . . . . . . . . . mg. Nigein ow + « « « wo 2 4 2 mg. Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . . . mg. Folacin . . . . . . . . .. mcg VitaminByp . . . . . . .. meg Vitamin A . . . . . LL. ik 0. 320 784 49 1,452 Total tocopherol. . . . . . mg. aa -—— -——— -— Alpha-tocopherol . . . . . . mg. “re - TE ENE LIPIDS: Fatty acids: Saturated, total. . . . . . g 1.6 3.9 0.2 7.2 8:00 + 3 6 ¥ 5 wm § £ 605: «5 wos uw 5 8 £ 80. « « wis 2 ww % =» £ 10:0. « «vo «4 ow +» 2 120. . . . . . . .. £ 14:0. . . . ..... £ Whe 56 ms 2 0 5 4 8 1.1 0.1 3 2.8 0.2 5.2 Wu v5 sam 4 £ 0.4 0.03 3 1.1 0.1 2.0 Monounsaturated, total . £ 2.4 5.8 0.4 10.7 16:1 uv ow v5 ww £ 8 8 2.4 0.1 3 5.8 0.4 10.7 2:1... ..... £g 200: oo i m Ac MER £ Polyunsaturated, total £2 6.2 15.3 1.0 28.3 132, ow swear wa 2 5.3 0.3 3 13.1 0.8 24.2 185, 2 wows mee 8 0.9 0.1 3 2.2 0.1 4.1 184. . . . . £ 20:4... LL. g 2005... LL LLL £ 28. + ze vi om bE £ 2265 i » 5 +3 wos 3 & wes Cholesterol. « « « + = + » mg... 15 0 3 38 2 70 Phytosterols . . . . . . . . mg. . . -- — -—— -— AMINO ACIDS: Tryptophan . . . . . . . . 8 +» va i -— ois -— Threonine . . . . . . . . . 8g —_——— ie Sie: ——rr Isoleucine: . . . « + « ws a g ——— i i —— Leucine, . . . . 2 +» g wo -—- ie -— Lysing , . us 5 58 ® » % £ ——— -——- i —-——— Methionine . . . . . . . . g _——— ——- prem wile Cystine . . . . . . . . .. g po -—— —— i Phenylalanine . . . . . . . 8 “i -—— ie -—— Tyrosine . = « # # 3 0 % &» g i -— -—- nie Valine . « + x 5% 5 5 5 3 g —— FE -—— -— Arginine, 5 + « w+ 52 ow vs £ J. —— i; wi Histidine, . . . « « + « « £ ~ ve kJ. 1,627.5 3,987.4 249.0 7,382.4 Protein (NX 6.25), . . . . g 0.9 0.1 7 2.3 Uvl 4.3 Total lipid (fat) . . . . . . . g 34.0 1.6 7 83.2 542 154.0 Carbohydrate, total . . . . . 2 22.4 54.9 3.4 101.6 Fiber . . . . . . ..... 8 sow» A 4 yoko ows g 2.0 0.1 7 4.8 0.3 8.9 MINERALS: Calcium, ov 5 wos 5 ars» mg. . . i EE EE mg. : : Magnesium , mg. Phosphorus. . . . . . . . mg. 2 Potassium . . . . . . . . . mg. . . -—— fas ==. se Sodium . . . . . .. . .. mg... -——— -—— Ed — 74 mg. . . VITAMINS: Ascorbicacid. . . . . . . mg. . . Thiamin. « « « » + x ww mg. . . Riboflavin . . . . . . . . . mg. Niacin. . . . . . . . .. mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . .. mg. . . Folacin « : ww + 5 v5 w 5 » meg . . VitaminByy . . . . . . . . mcg : i RE. Vitamin A . . . . . . . {Re ) Total tocopherol . . . . . . mg. 34.5 5.5 2 84.5 5.3 156.5 Alpha-tocopherol . . . . . . mg... Po i -—— -—— -_—— LIPIDS: Fatty acids: Saturated, total. . . . . . g 5.1 12.4 0.8 23.0 40... . LL. g 6:0. . ....... £ 80: = #3 & 5 8% 3 g WB w+ 4 0 4 » ow g 120i « 4 2» 9 2 3 w 3 g 14:0. . «5 « « 5 w g 160. ........ £ 3:9 0.2 8 9.5 0.6 17.7 180. . . . . .. .. & 1.2 Gul 8 2.9 0:2 5+3 Monounsaturated, total . 2 7.4 18.2 11 33.7 16: & % 5 = 5 = & £ LATE EEE EEE & 7.4 0.4 8 18.2 1.1 33.7 WV: vy powoxow ow 8g 2:0, wh kaw g Polyunsaturated, total £ 20.0 49.0 3.1 90.6 18:2. vv «wn g 18.1 0.8 8 44.3 2.8 82.1 IBY. von roves g 1.9 0.2 8 4.6 v.3 8.6 184. . oi 5 + 3% + g 2004: oi xo vos ow oa £ 2008: oo 2m 5 8 ows £ 2228. sno vow vow ows 8 26. «vw vow onow g - Cholesterol. . . . . . . . mg. 76 6 7 187 12 346 Phytosterols . . . . . . . mg. . . ——— -—— -— -—— AMINO ACIDS: Tryptophan . . . . . . . . g me a =. Pe Threonine . . . . . . . . . g i i aie wi Isoleucine . . . . . . . . . £ —— —— wi i Leucine: . . wv + wv 5 w 5 g i -—— -—— -—— Lysine . . . . . . . . .. g ie a -—— -—— ad Methionine . . . . . . . . £ em i at —— Cystine . 5 «= & « 5 v5 = + g J wr ro me Phenylalanine . . . . . . . £ rm pe a FY Tyrosine: . . « v © ows 5 — i i Pr Valine . . . . . .. . .. 8g i Pr poy -— Arginine. . . . . . . . . . 3 J — “ae pr— Histidine. . . . . . . . . . £ J - a -——— ARNING & i vv vox ws 8 —— —_——— — i Asparticacid . . . . . . . . 2 J _——— J i Glutamicacid. . . . . . . . g ——— ——— Si Ea Glycine .. + wn +» ov ww » 4 ee _——— SY -—— Proline . . . . . . . . .. £ i we -—— -——— Serine . . . . . ..... g ! Contains no meat. 2 Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB Mo. 040390 SHORTENING, Household Soybean (hydrogenated) and cottonseed (hydrogenated) 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 Standard Number of Approximate measure and weight Refuse: Mean error samples 1c=205g 1 tbsp = 12.8 g A B c D E F G PROXIMATE: WOLEE « « «3 0 4 ww EB g 0.0 0.0 0.0 0.0 Foodenigy + + + tu x keal 884.0 1,812.2 113.2 4,009.8 kJ 3,698.7 7,582.2 473.4 16,777.1 Protein . . . . . . . . .. £ 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . g 100.0 205.0 12.8 453.6 Carbohydrate, total . . . . . gw. 0.0 0.0 0.0 0.0 FIbBF = ow « ww & ow & FREE 0.0 0.0 0.0 0.0 AB ona maa 8 0.0 0.0 0.0 0.0 MINERALS: Callum. « + 2 0 0 5 wow» mg. . . fron. . . LLL. mg. . . Magnesium | mg. . . Phosphorus . . . . . . . . mg. . . Potassium . . . . . . . . . mg. . . Sodium & «i « » wv sm 8 os mg. . . ZINC: 5 wo 5 wow Pn ow od mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg Thiamin, « + 5 wo » = = & mg Riboflavin . . . . . . . . . mg Niacin. . . . . . . . .. mg Pantothenic acid. . . . . . . mg VitaminBg . . . . . . . . mg. . . Folacin « = , 2 w 2 5 wv & mcg . VitaminByp . . . . . . .. meg te eit RE. Vitamin A . . . o.oo. ww... Total tocopherol. . . . . . mg. . . lena i - i Alpha-tocopherol . . . . . . mg... -— ——— —" er LIPIDS: Fatty acids: Saturated, total . . . . . . 8 25.0 51.2 3.2 113.4 4:0... . .. ... £ 6:0. . . ...... £ 80. . . . ..... £ YEO. » zm 2s mF oF £ 120% + sm 4 2 5 £ 3 g Ml wsmer mes 8 0.4 0.1 11 0.7 0.0 1.6 16:0. ........ £ 14.1 0.5 19 28.9 « 143 63.9 180. . ....... £ 10.6 0.4 19 21.6 1.4 47.9 Monounsaturated, total . g 44.5 91.3 5.7 202.0 16:1... Lo... 2 LEER RE 8 44.5 1.0 19 91.3 5.7 202.0 WT. 2 wm 03 2 2 £ 2Vin vows om ow £ Polyunsaturated, total £ 26.1 53.5 3.3 118.3 bi ARIE £ 24.5 Lael 19 50.2 3.1 111.1 BI. LLL... g 1.6 0.2 17 3.3 0.2 1.2 V8:4:: .o 2 ov % a % a £ 2008: 4 3 5 4% wi o¢ 3 £ 20:8, w «© 52 son £ 228. vi wokow om ow ow £ 2261. + oc vow wow g = Cholesterol. . . . . . . . mg. . . Phytosterols . . . . . . . . mg. . . ES ei ——— mn AMINO ACIDS: Tryptophan . . =» 3 « # » £ Threonine . . . « « + = « 8g Isoleucine . . . . . . . . . 2 Leucine: , . . . . «4 no. oe 8 Lysine . . . . . . . . .. 8 Methionine . . . . . . . . & Cystine : = « 2 5 « » 1» ¢ £ Phenylalanine . . . . . . . 8 Tyrosine «. + « wo = we ow ow 8 Valine . . . . . . . . .. g Arginine. . . . . . . . . £ Histidine. . . . . . . . . . g Alanine . . . . . . . . . 8 Asparticacid . . . . . . . . 8 Glutamicacid. . . . . . . . £& Glycine . . . « «+ « w + 5 & Proline . . . s ww « & w « « & Serine. . vv x ow aw own £ ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04031 SHORTENING, Houszhold Soybean (hydrogenated) and palm 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 Sterderd Number of Approximate measure and weight Refuse: 0 Mean error samples 1 c=2059g 1 tbsp = 12.8 g A B Cc D E F G PROXIMATE: Water. . « w+ 5 = 5 3 ws ® su 0.0 0.0 0.0 0.0 kcal 884.0 1,812.2 113.2 4,009.8 Food energy = - «=» + «+ kJ. 3,698.7 7,582.2 473.4 16,777.1 Protein . . . . . . .. .. & 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . g 100.0 205.0 12.8 453.6 Carbohydrate, total . . . . . Be. 0.0 0.0 0.0 0.0 Fiber, « 2 5 6 2 5 % 2 % w £ 0.0 0.0 0.0 0.0 ct JE EE g 0.0 0.0 0.0 0.0 MINERALS: Calcium . . . . . . mg. Iron... . LLL. mg. . . Magnesium , . . mg. . Phosphorus . . . . . . . . mg. . . Potassium ; . » « 5 + 4 w + mg. . . Sodium ¢ ; 5; wows on Gs mg. . . ZINE ow: v «ow oi ow ow ov ono mg. oy VITAMINS: Ascorbicacid. . . . . . . . mg. . . Thiamin. : 5 « 5 ov 2 = & mg... Riboflavin . . . . . . . . . mg Nien ©. wo. v5 5 © +s mg. . . Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . . . mg. . . Folacin . . . . . . . . . . meg . VitaminByp . . . . . . . . meg Vitamin A . . . . . LL. or oo Total tocopherol. . . . . . mg. . . eee == ccs oT Alpha-tocopherol . . . . . . mg... mimo == oT oT LIPIDS: Fatty acids: Saturated, total. . . . . . 8 30.6 62.7 3.9 138.7 0: wo so wows owe £ 6:0. "2. & ¢ 5% £ 80... . ..... g 0.1 1 0.2 0.0 0.4 10:0... . ..... g 0.1 l 0.2 0.0 0.4 120... LL. g 0.4 0.3 3 0.9 0.1 2.0 MO: 5 22 5 5 2 5 + g 0.4 0.03 3 0.8 0.1 1.9 V0, 25 65% 3 g 19.3 2.2 3 39.6 2.5 87.6 180: v5: ws ws g 9.9 0.3 3 20.3 1.3 44.8 Monounsaturated, total . g 50.8 104.2 6.5 230.6 16:1... £ 181. LL g 50.6 1.1 3 103.8 6.5 229.7 20:0. LL LL LLL £ 220 a 8 hoor om on £ Polyunsaturated, total £ 14.2 29.1 1.8 64.3 8:2, 5 ovum os sow g 13.5 2.7 3 27.6 1.7 61.1 BB. ov ows oes g 0.6 0.2 3 1.3 0.1 2.9 184... . g 20:4... LLL g 20:5... LL. LL. g 225: w » 5 6 2 on wd £ 226; i: sw ism w 2 5 Cholesterol .. . . « : : « mg. . Phytosterols . . . . . . . . mg. . = ne = ie mr AMINO ACIDS: Tryptophan . . . . . . . . £ Threonine : = : s w + 5 & 3 g Isoleucine . . . . . . . . £ Leucine: , . . . . . . . « £ Lysing . . 5 i 4 os wows £g Methionine . . . . . . . . £ Cystine . . . . . . . . .. & Phenylalanine . . . . . . . £ Tyrosine. : « % ¢ 2 = « 3 £ Valine “5 « » vs v ss 3 w % & £ Arginine. . . . +« v5 x ia £ Histidine. =. « . « = « = =u 8 ABDINE: , + « 4 «wx ow ow a & Asparticacid . . . . . . . . £g Glutamicacid. . . . . . . . £ GIYCINe : 3 i 5 = 5 3 = v & & Proline « uv 3 wv 5m 4 & £ Serine: . +. vw ssw sos 8 ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04559 SHORTENING, Household Lard and vegetable oil 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 Number of samples Approximate measure and weight Refuse: PROXIMATE: Water. . . . . . . . ... Foodenergy + » = « = = » » Protein . « + 5 5 vw wos a Total lipid (fat) . . . . . . . Carbohydrate, total . . . . . Fiber Ash... LL MINERALS: Calcium ION + + wiv wow o5 ww son Magnesium... Phosphorus . . . . . . . . Potassium . . . . . . . . . Sodium . . . . . LL. Zinc... LLL. VitaminBg . . . . . . . . Folacin Total tocopherol Alpha-tocopherol LIPIDS: Fatty acids: 220: sos won 18:2. vv wiv vow vos Cholesterol... . « . + = + « Phytosterols . . . . . . . . AMINO ACIDS: Tryptophan . . . . . . . . Threonine : « ~ « « + = « » Isoleucine .. . + Ww ov ow. Leucine: ~N © oo w ocoocoownoo — o — ow OHNO OY = Lysine Methionine . . . . . . . . Cystine Phenylalanine . . . . . . . Tyrosine Valine Arginine Histidine Alanine Aspartic acid... Lo... Glutamic acid. . . . . . . . Glycine Proline Serine @ ocooococoooo 40.3 - oOo —- No oo coo0O00 oN N= OO co -o D 20 12 1 c=205g 1 tbsp =12.8g E F FN oo — oocococownwoo — coomnOoOrNdOGO nN o cCoounowuvo coco®MoomNOo WOH yYWO Oo eee. OHEON—PNN oun~NnooOo NANLONOO © owas © co Or NS ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04544 SHORTENING, Industrial Soybean (hydrogenated) and cottonseed 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 Standard Number of Approximate measure and weight Refuse: 0 eon error mmples 1 c=2059g 1 tbsp = 12.8 g A B Cc D E F G PROXIMATE: Water. . . . . . ... .. ov vn 0.0 0.0 0.0 0.0 kcal 884.0 1,812.2 113.2 4,009.8 Foodiensgy = «= + = + + Ue, 3,698.7 7,582.2 473.4 16,777.1 Protein . . . . . . . . .. g 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . £ 100.0 205.0 12.8 453.6 Carbohydrate, total. . . . . 8... 0.0 0.0 0.0 0.0 Fiber . . . . . . . .... g . . 0.0 0.0 0.0 0.0 BH smn ms mea EE 0.0 0.0 0.0 0.0 MINERALS: Caleium . + « +» 5» ww ow mg. . . on © & wos vows ww ws mg. . . Magnesium . , , mg. . . Phosphorus . . . . . . . . mg. . . Potassium . . . . . . . . . mg. . Sodium . . . . . . . . .. mg... ZINE , 2 wish vemos mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . . Thiamin. . . . . . . . . . mg. . . Riboflavin . . . . . . . . . mg Niacin... . . ..... mg Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. . . Folagin: . = ov wv 5 w & mcg. VitaminByp . . . . . LL. mcg . . RE. Vitamin A . . . . . ww. Total tocopherol . . . . . . mg. . . lea -— —- ie Alpha-tocopherol . . . . . . mg... -—— === === = LIPIDS: Fatty acids: Saturated, total . . . . . . g . . . 25.6 82.5 3.3 116.1 B00 2 wor emo £8 . . 6:0. « « 4 «fom £ BO o 4 wi» 3 5 ¥ 5 £ 10:0: 2 v2 2 2 5 » £ 1200: = + wo 2 w 5 & 8 14:0... . 8 0.5 0.2 6 1.1 0.1 2.3 160. . . . ..... 8 13.0 0.4 22 26.6 1.7 58.9 18:0. . . . ..... g 12.1 0.4 22 24.8 1.5 54.8 Monounsaturated, total. . . g 58.0 118.9 7.4 263.1 16 ew 2 va 2 3% & & £ WY, wos 008 mss g 58.0 1.0 22 118.9 7.4 263.1 2001. wv wv os owes £ law o we voor ws £ Polyunsaturated, total . . . g 12.0 24.6 1.5 54.5 13:2, .....%.. 8 11.4 1.0 22 23.5 1.5 51.9 183... g 0.6 0.2 10 1.2 0.1 2.5 184 ou: 5. 65% 2.5 » £ 208. iw 5 4 45 WF os £ 2008. i 5 5 0 x wows £ 5. pv bows g 226. . «4 vs owen g Cholesterol. . . . . . . . mg. . . Phytosterols . . . . . . . . mg. . -——— sei lo ie AMINO ACIDS: Tryptophan . . . . . . . . ga Threonine . . . . . . . . . g Isoleucine . . . . . . . . . £ Leuciner. ou va vs owas 8 Lysine . . . . . . . . .. & Methionine . . . . . . . . £ Cystine , wi 5 os 3 5 ¢ » & Phenylalanine . . . . . . . 8 Tyrosine « « + « + + « « £ Valine . . . . . . . . .. g Arginine. . . . . . . . . . £ Histidine. . . . . . . . . . g Alanine . . . . . . . . .. £ Asparticacid . . . . . . . . £ Glutamicacid. . . . . . . . £ GIYeIng « ww vw 0 5 wo ou g Proline . . . . . . . . .. g Serine . . . . . . . . .. g ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04554 SHORTENING, industrial Lard and vagetable oil Page 133 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 1c=205¢g 1 tbsp = 12.8 g A B Cc D E F G PROXIMATE: Water. . . . . . . . . .. q . 0.0 0.0 0.0 0.0 keal 900.0 1,845.0 115.2 4,082.4 Foodenergy - - - - - - - - kJ. 3,765.6 7,719.5 482.0 17,080.8 Protein . . . . . . . . .. 2 "0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . g 100.0 205.0 12,8 453.6 Carbohydrate, total . . . . . Ew sow 0.0 .0 0.0 0.0 Fiber . . . . . . . . ... g . .. 0.0 0.0 0.0 0.0 YY g 0.0 0.0 0.0 0.0 MINERALS: Calcium: i 5 & 5 5 + + & mg... Won ; , wv 46 ¢ 5% ¥ 3 mg. . . Magnesium mg. Phosphorus. . . . . . . . mg. Potassiumy: .. . = « « 4 w « mg. . Sodium . . . . . . . . .. mg. . . Zinc... mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg Thiamin. « . 5 « + 3 w + 3 mg Riboflavin . . . . . . . . . mg Nigeln ov + wo 5 owo2 8 ow mg Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . .. mg. . . Folacin . . . . . . . . .. meg . VitaminByp . . . . . . .. meg 3 g RE. Vitamin A... . . LL w. ) ; Total tocopherol. . . . . . mg. . . - -—— -——— -— Alpha-tocopherol . . . . . . mg... -—— -——— -—— -—— LIPIDS: Fatty acids: Saturated, total . . . . . . g 35.7 73.2 4.6 162.0 B00 wi v4 ws bows £ 6:0: 5 5 5 = 5 3 5 3 £ 80. . . wv oes g 10:0... . ..... £ 120... . ... .. 8 0.2 0.0 2 0.4 0.0 0.9 180% oc 2 5 6 58 = # + g 1.2 0.05 2 2,5 0.2 5.4 160% ws 4 + 5 3.4 & 8 19.2 1.2 3 39.3 2.5 86.9 18:00, w 2 pw 5 0 & & £ 14.6 0.2 3 29.9 1.9 66.2 Monounsaturated, total . g 40.7 83.4 5.2 184.6 WT wv ono0 von a g 1.4 Owl 2 2.9 0.2 6.5 181. 0.0L g 38.0 1.9 3 77.9 4.9 172.4 2000, =o 5 5 mon ooo oe g 0.6 0.3 2 1,3 0.1 2.8 220: ws vom 5 5 ww £ Polyunsaturated, total g 19.2 39.4 2.5 87.1 1832... aes g 18.1 0.7 "3 37.0 2.3 81.9 183. wo v5 we x now oa g +0 0.4 2 2.0 0.1 4.3 18:4. . 0 0... g 204... LLL. g 0S: vv 2 novos £ 268: 1 v5 5 vB ow ¥ g 226: 5 + vw 5 5 w ; Z : Cholesterol . . . . . . . . mg. - -——— -- -——— Phytosterols: «: + » « « » w « mg. ——— -——— -—— -—— AMINO ACIDS: Tryptophan . . . . . . . . g Threonine . . . . . . . . . g Isoleucine: « « + 4 « v wow» £ Leucine ; o wi 5 4 w « 5 ws 4 Lysine . . o 5 «% 5 a 4 Methionine . . . . . . .. £ Cystine . . . . . . . . .. £ Phenylalanine . . . . . . . £ Tyrosine «= + + 5 £5 5 3% 3 £ Valing “: «= « a & v wm so» 2 Arginine. . . . aw 4 wow £ Histidine. . . . . « « « « + & Alanine . . . . . LL. £ Asparticacid . . . . . . . . £ Glutamicacid. . . . . . . . £ Glyelng' . o ow 5 oo 5 5&5 £ Proline . . wv i 5 ow ox @ ow ow g Serine: . . wo: so ow ow ow a £ ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04549 SHORTENING, Special purpose for bread Soybean (hydrogenated) and cottonseed Page 134 Amount in 100 grams, edible portion Amount in edible portion of common measures of food Nutrients and units Amount in edible portion of 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: 0 Mean error samples 1¢c=205¢g 1 tbsp = 12.8 g A B Cc D E F G PROXIMATE: Water. . . . . . ..... g. .. 0.0 0.0 0.0 0.0 keal . 884.0 1,812,2 113.2 4,009.8 Food energy + + + + + + + kJ... 3,698.7 71,582,2 473.4 16,777.1 Protein . . . . . . . . .. Ur 0.0 0.0 0.0 0. Total lipid (fat) . . . . . . . gw 100.0 205.0 12.8 453.6 Carbohydrate, total . . . . . Los 0.0 0.0 0.0 0.0 Fiber . . . . . . ..... g 0.0 0.0 0.0 0.0 Ash... 8 0.0 0.0 0.0 0.0 MINERALS: Calcium. . . . . ..... mg. HON oy «wv 5 @ 5 mw 5 mg. Magnesium . . . . mg. . . Phosphorus: = » + « & ws » mg. . . Potassium’ . « + = + 4 wow» mg. Sodium . . . . . . . ... mg. Zinc... mg. VITAMINS: Ascorbicacid. . . . . . . . mg. . . THamin, . w « w « o wm o¢ 3 mg. Riboflavin . . . . . . . .. mg. Niacin. . . . . . . . .. mg. Pantothenic acid. . . . . . . mg. . VitaminBg . . . . . . .. mg. . Folacin . . . . . . . . .. mcg VitaminByp . . . . . . .. mcg . i RE. Vitamin A . . . . . . . .. w. Total tocopherol. . . . . . mg. . . Ye -—— ie === Alpha-tocopherol . . . . . . mg... -—— -—-— - = LIPIDS: Fatty acids: Saturated, total . . . . . . gowns 22.0 45.1 2.8 99.7 40. wv wos oe one ow ow £ 60. . . 4ov va £ BO. . + vrs oon g 10:0: 2: 2 25 & + # £ 1200 4 : = + 5 & + 5 8 V4:0ivi w 2 w v2 9 £2 g wa 160. . . . ..... Z + 10.4 0.4 7 21:3 1.3 47.1 180. . . . ..... § «oes 11.6 1.6 7 23.8 1.5 52.7 Monounsaturated, total. . . g . . . 33.0 67.6 4.2 149.7 16:1. . 0... £ M38 ss i 5h wow g 33.0 3.4 7 67.6 4,2 149.7 pt ER & 55 2UV ow 5 wows SE g Polyunsaturated, total & wes 40.6 83.3 5.2 184.2 1IB2.,. ov vik as Z «+ 36.7 2.2 7 15.1 4.7 166.3 18:3... . EE 4.0 0.6 7 8.1 0.5 18.0 184. . . «cc «+ £ 2004. . hao £ 5 « 5s vv 55 5 3 g 7 5 JE PP £ 26. . : = i3w sos Z won Cholesterol . . « . « « . « mg. . . Phytosterols . . . . . . . . mg. . . -——— -— -—— i. AMINO ACIDS: Tryptophan . . . . . . . . 8 Threonine . . . . . . . . . 8g Isoleucine . . . « . ov oa £ Leucine, » . . ws wow ss & Lysine . « + & vv wou os ow 4 Methionine . . . . . . . . & Cystine . . . . . . . . .. 8g Phenylalanine . . . . . . . 3 Tyrosine . : « « ss & + » 5 8 Valine wv vv chavs a 8 Arginine. . . + +: x 0 5 ou £ Histidine. . . . . . . . .. & Alanine . . . . . LLL. & Asparticacid . . . . . . . . £ Glutamicacid. . . . . . . . & Glycine o: , 4 w vw zs © # 5 £ Profine .. . . «5 iow oa ow £ Serine... + ow 24 ow ow ow oa g ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04546 SHORTENING, Special purpose for cake mix Soybean (hydrogenated) and cottonseed (hydrogenated) 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 Approximate measure and weight Refuse: 0 Standard Number of Mean error samples 1 c=2059g 1 tbsp = 12.8 ¢g A B C D E F G PROXIMATE: Waters « v2 w sm 5 s g 0.0 0.0 0.0 0.0 keal 884.0 1,812.2 113.2 4,009.8 Food energy - - - - - - kJ. 3,698.7 7,582.2 473.4 16,777.1 Protein . . . . . . . . .. g . 0. 0.0 0.0 0.0 Total lipid (fat) . . . . . . . 2 100.0 205.0 12.8 453.6 Carbohydrate, total . . . . . g 0.0 0.0 0.0 0.0 Fiber ; , « «+ s © 2 2 © & 3 zg. 0.0 0.0 0.0 0.0 Ash... oo... g 0.0 0.0 0.0 0.0 MINERALS: Calcium. . . . . .. . .. mg. fron... .. LL... mg. Magnesium , . , . | mg. Phosphorus. . . . . . . . mg. Potassium . . . . . . . . . mg. Sodium . wv sow ov 5 aE mg. ZING: + o wv 5am » 8 w 8 & mg. VITAMINS: Ascorbicacid. . . . . . .. mg. Thiamin. . . . . . . . . . mg. Riboflavin . . . . . . . . . mg. NIBGIN 5% i 5 5 v5 mow os mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . .. mg. Folagin . . . . wv +. as vw « » mcg VitaminByp . . . . . . mcg Et RE. Vitamin A... . oo. w. Total tocopherol . . . . . . mg. lL _ _— oo. Alpha-tocopherol . . . . . . mg. — _ ——" he LIPIDS: Fatty acids: Saturated, total . . . . . . g 27.2 55.8 3.5 123.5 40. ........ 2 B10: © 53 4s oa ow £ B80 w cs 9 2 ws g 10:00 « ov 5 0 5 5 + g 1200 «cs 0 rs ws g 0.1 1 0.2 0.0 0.4 JO wo hen ws g 0.4 1 0.8 0.0 1.8 160. . . ...... g 18.0 1.6 3 36.9 2.3 81.6 180. . . ...... g 8.8 2.9 3 18.0 1.1 39.7 Monounsaturated, total. . . g 54.2 111.2 6.9 246.0 Y6: 0: wi v2 5 28 3 3 8 BY. wows monn 8 54.2 1.6 3 111.2 6.9 246.0 2001; wiv 5 wpe ow ou £ UL. ww vow kon ow ok £ Polyunsaturated, total . . . g 14.1 29.0 1.8 64.1 182, ........ g 13.1 1.1 3 26.8 1.7 59.3 183... g 1.1 1 2.2 0.1 4.8 184. . ows ws £ 2004; 5 5 v5 ww £ 208. + a x vow 8 ww g 225... 0... g 26... . g . Cholesterol . . . . . . . . mg. Phytosterols . . . . . . . . mg. -——— —— -—— ww AMINO ACIDS: Tryptophan . . . . . . . . g Threonine . . . . . . . . . 8 Isoleucine . . . . . . . . . g Leucine, . . wo vow ov wow & Lysine . . . . . . .. .. & Methionine . . . . . . . . 8 Cystine « + » © +» = ¥ & a gz Phenylalanine . . . . . . . g Tyrosine . « ww « vow ow a ow & Valine . . . . . . . . .. 8 Arginine. . . . . . . . .. £ Histidine. . . . . . . . .. £ Alanine . . wos om ov Bo 8 Asparticacid . . . . . . . . £ Glutamicacid. . . . . . . . £ Glycine .- « + v « 5» = 5% » = & Proline . . "cc « 4 « « 4 & SOINE wv 8 wk ow ox w & ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04548 SHORTENING, Special purpose for confectionery Coconut (hydrogenated) and/or palm kernel (hydrogenated) Page 136 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 1 c=2059g 1 tbsp =12.8g A B Cc D E F G PROXIMATE: Water. . . . . . . . . .. £ 0.0 0.0 0.0 0.0 kcal 884.0 1,812.2 113.2 4,009.8 Food energy - - - - - - - - kJ . 3,698.7 7,582.2 473.4 16,777.1 Protein ; . o vs wow 3 wv g 0. 0.0 0.0 .0 Total lipid (fat) . . . . . . . g 100.0 205.0 12.8 453.6 Carbohydrate, total. . . . . g 0.0 0.0 0.0 0.0 Fiber . . . . . . . .... 2 0.0 0.0 0.0 0.0 Ash: ww 2 5% 5 5 5 8 6 od g 0.0 0.0 0.0 0.0 MINERALS: Calelumi c » w 25 v4 5 & & mg. on «cw ism ow owas mg. Magnesium , , . . . | | | mg. Phosphorus . . . . . . . . mg. Potassium . . . . . . . . . mg. Sodium . . . . . . . . .. mg. ZI 3 3% mm FEW Ed mg. VITAMINS: Ascorbicacid. © . . «a 4 ou mg. Thiamin. . . . . . . . . . mg. Riboflavin . . . . . . . . . mg. Niacin. . . . . . . . .. mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . .. mg. Folacin . . . . ou + 5s 5 = 3 mcg VitaminByp . . . . . . . . mcg : : RE. Vitamin A... . . ... wv. Total tocopherol . . . . . . mg. Las i — _—— Alpha-tocopherol . . . . . . mg. -— i ie i LIPIDS: Fatty acids: Saturated, total . . . . . . 8 91.3 187.3 11:7 414.3 $00 «0 woven £ 6:0. « » wv 2 on vn £ 80. ........ g 4.3 0.6 3 8.7 0.5 19.3 10:0... ...... g 4.3 0.6 3 8.8 0.6 19.6 1220. . vv ohn 8 35.8 3.3 3 73.3 4.6 162.3 140. ........ g 14.4 1.4 3 29.6 1.8 65.5 160... ...... g 10.7 0.6 3 22.0 1.4 48.6 180... ...... g 21.9 5.4 3 44.8 2.8 99.1 Monounsaturated, total . . . g 2.2 4.5 0.3 10.1 180% ¢ 5% 3 £7 8 £ BA os mov 5s 3 8 2.2 0.3 3 4.5 0.3 10.1 200 v5 woe wow ow ow £ 2 wv nov eo ow £ Polyunsaturated, total g 1.0 2.0 0.1 4.3 2 we vom g 1.0 1 2.0 0.1 4.3 183... £ 188: 55 «2 5 ¢ 5 =» £ 20:4. ; 5 ov ow os ox ow £ 2008. 5 5 5 8 wm 5 8 w £ 228+ « wv cx wv ww g 2:6. . 0... g . Cholesterol. . . . . . . . mg. Phytosterols . . . . . . . . mg. -—— -—— — -— AMINO ACIDS: Tryptophan . . . . . . . . 8g Threonine . . . . « « « « = Fd Isoleucine . . . . . . . . . £ Leming. © « wv ww « ww g Lysine . . . . . . . . .. & Methionine . . . . . . . . £ Cystine . + ws w ¢ 3 w » 2 Phenylalanine . . . . . . . 8g Tyrosine, . « « « wv « w+ £ Valine . . . . . . . . .. £ Arginine. . . . . . . . . . £ Histidine. . . . . . . . . . £ Alpine . . . i: wi ¥ 5 @ 3% & Asparticacid . . . . . . . . & Glutamicacid. . . . . . . . £ Glycine . . ov 5 wv sow £ Proline: . . vv vu 5 « «wm « & Serine . . . . . . . ... 8 ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04551 SHORTENING, Special purpose for confectionery Fractionated palm Page 137 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 Mean error samples lc=218g 1 tbsp = 13.6 g A B Cc D E F G PROXIMATE: Water. . . . ....... g . .. 0.0 0.0 0.0 0.0 keal 884.0 1,927.1 120.2 4,009.8 Food energy « «= = + + « - - 4 3,698.7 8,063.1 503.0 16,777.1 Proveln , ww 2 wows wus g 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . g 100.0 218.0 13.6 453.6 Carbohydrate, total . . . . . g 0.0 0.0 0.0 0.0 Fiber . . . . . . . .. .. & «ow» 0.0 0.0 0.0 0.0 Pr I g 0.0 0.0 0.0 0.0 MINERALS: Calcium: 5 & « « wi 5 4 is & mg. . OO ov 2 wv 5 wos bn Wd mg. . . Magnesium | | | mg. . Phosphorus. . . . . . . . mg. . Potassium . . . . . . . . | mg. . . Sodium . . . . . . . . .. mg. ZINC ov 5 5% 55 2 8 5 wm mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg Thiamin. « +n 3 wm § wa mg Riboflavin . . . . . . . . . mg Niacin... . . . . . .. mg Pantothenic acid. . . . . . . mg. . . VitaminBg . . . . . . .. mg. . . Folacin « . <4 . 4 vv. mcg . VitaminByp . . . LLL. mcg Vitamin A... o.oo... Re a Total tocopherol . . . . . . mg. . . -—— —— pr wm Alpha-tocopherol . . . . . . mg... -——- -—— -—— ie LIPIDS: Fatty acids: Saturated, total. . . . . . £ 65.5 142.9 8.9 297.3 80. 2 von vow wy 5 £ B20. « oo « ww x a £ 80... ...... £ 10:0... . ... .. £ 120. 2 5 ob eon on x g 1.1 1 2.5 0.2 Sel M0 2 v0: 594% g 0.9 1 1.9 0.1 3.9 0. : cw « ww 5 2 g 36.0 1 78.4 4.9 163.1 18:0. «ows 2 05s g 26,2 1 57.1 3.6 118.8 Monounsaturated, total . g 29.6 64.4 4.0 134.0 16:1... oo... g 181. LLL g 29.3 1 64.0 4.0 133.1 4 SE g 20 i vs vs ows £ Polyunsaturated, total £ 0.5 1.1 0.1 2.2 cy EY g 0.5 * 1 1.0 0.1 2.2 ITB. vw wv x mv « £ 184... 0... g 204... LL... g 20:5... LL LLL £ R05: 5 5 5 £5 wm us 8 226. i . i vi wos g ss Cholesterol . . . . . . . . mg. . Phytosterols . . . . . . . . mg. . . -—— -——— ld -iei AMINO ACIDS: Tryptophan . . . . . . . . 8 Tiveonine . + ; + = = 5 = + Z Isoleucine: . . : . w 2 5 wv £ Leucine: . . . . . . . . .. g Lysing , , wv 5% 3 6 w 3» 8g Methionine . . . . . . . . 8g Cystine . . . . . . . . .. 8g Phenylalanine . . . . . . . 2 Tyrosine « 5 : 5 & « & « + £ Valine . u 5 ¢ 5% 9% ¥ g Arginine. : w + 3 w= v 5 iw ¥ £ Histidine, . « «ss 2 = 3 4 + £ Alanine ... . . « «ow 2 vows 8 Asparticacid . . . . . . . . £ Glutamicacid. . . . . . . . £ Glycine . . . . . . . . .. & Proline . . . . . . . . .. £ Serine. yo vow ow ov oa £ ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04570 SHORTENING, Special purpose for frying (regular) Soybean (hydrogenated) and cottonseed (hydrogenated) Page 138 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: 0 Mean error samples = 205g 1 tbsp = A B C D E F G PROXIMATE: Water: . : 5 «5 oss woes g 0.0 0.0 0.0 0.0 ul 884.0 ,812.2 113.2 4,009.8 Food energy + = « «= + + * J. 3,698.7 ,582.2 473.4 16,777.1 Protein . . . . . . . . .. 2 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . g 100.0 205.0 12.8 453.6 Carbohydrate, total . . . . . £ 0.0 0.0 0.0 0.0 Fiber. . . » . «noo. g 0.0 0.0 0.0 0.0 Ash oo 2 0.0 0.0 0.0 0.0 MINERALS: Calcium. . . . . . . . .. mg. Iron . . . . . ...... mg. Magnesium mg. Phosphorus . . . . . . . . mg. Potassium . . . . . . . . . mg. Sodium i ¢ & wx 5 ow Ea mg. ZING + « wo vow ow sow ww mg. VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . . . . . . . . . mg. Riboflavin . . . . . . . . . mg. Nigel wo 4 5 25 9 ¥ 5 mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. Folacin . . . . . . . . . . mcg VitaminByp . . . . . . . . meg 3 > RE. Vitamin A... . ... w. Total tocopherol. . . . . . mg. Yomm --- -—— Ri Alpha-tocopherol . . . . . . mg. -— com sie - LIPIDS: Fatty acids: Saturated, total . . . . . . £ 15.4 31.6 2.0 70.0 0; 2 5 5 3 w 5 5 3 £ 60. « 5 v 2» w # & £ BO. . woo nom now £ 100. « « « vw « on £ 120. . . . . . . .. £ 14:0. . . . . . . .. g 1602 6 5 £5 4 5 5 g 9.6 0.6 5 19.6 1.2 43.5 180, : vw: 55 + 2 @ g 5.8 1.0 5 12.0 0.7 26.5 Monounsaturated, total g 58.2 119.3 7.4 264.0 1h. 2 ws ov a now £ 181. LL g 58.2 1.7 7 119.3 7.4 264.0 {0 £ 2:0... . 0... £ Polyunsaturated, total g 22.0 45.1 2.8 99.7 1322; «wr ow 8 kw 8 g 21.2 1.9 7 43.4 2d 96.0 18:3, womans wy g 0.8 0.2 8 1.7 0.1 3.7 188. « «5 wn v 5 ws + £ WB. vom £ 20:8. vo vob oon ow Rg 228, vv mon oxo £ 226. «2 «5 v3 mos g Cholesterol. . + = + « & « mg. Phytosterols . . . . . . . . mg. -—— a i AMINO ACIDS: Tryptophan . . . . . . . . £ Threonine . . . . . . . . . 8g Isoleucine i. : » sx w+ 3 £ Leucine: . . . . . . . . . £ Lysine , . . i: 5&5 & ¢ 3» 8 Methionine . . . . . . . . £ Cysting . +». + wo « w « » £ Phenylalanine . . . . . . . £ Tyrosine . . . . . . . . . 8g Valine : « + 5 & = 5 = = & 8 ArgInNINg; « : 5 ww § a ow F & £ Histidine, « . « & x 2 = = » 8 Alanine . «wow ov ov ov + ow & Asparticacid . . . . . . . . £ Glutamic acid. . . . . . . . £ Glycine . . . . . . . . .. £ Proline . . . . . . . . .. £ Serine . iow xs mows 8 ! pashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04547 J P 139 SHORTENING, Special purpose for frying (heavy duty) age Beef tallow and cottonseed " m 7 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 = : Strid Number of Approximate measure and weight Refuse: Mean error samples 1 ¢c=2059g 1 tbsp = 12.8 g A B c D E F G PROXIMATE: WattPu oo + 5 we v4 ow 5 pow gs 0.0 0.0 0.0 0.0 keal . 900.0 1,845.0 115.2 4,082.4 Food energy © = « - - - Ko... 3,765.6 7.719.5 482.0 17,080.8 Protein « + « 4 i 4 wo... g£ . .. 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . g ... 100.0 205.0 12.8 453.6 Carbohydrate, total . . . . . 2 zn 0.0 0.0 0.0 0.0 Fiber . . . . . . . .. .. EE 0.0 0.0 0.0 0.0 Ash... g : ow 0.0 0.0 0.0 0.0 MINERALS: Calcium. . . . . . . . mg... Iron . . . mg. . . Magnesium || mg. . . \ Phosphorus. . . . . . . . mg. . Potassium . . . . . . . .. mg. . Sodium « + cos owow ow ow wow mg. . . Zinc... LLL... mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . Thiamin. . . . . . . . .. mg. . . Riboflavin . . . . . . . . . mg NiBCIN 5 wo» 5.9 3% © 3 mg Pantothenic acid. . . . . . . mg. . . ViaminBg . . . . . & 4, mg. . . Folacin . . . . . . . . .. mcg . Vitamin BAQ wv vx wm x 4 om + mcg . . RE. Vitamin A . . . . . LL. w. Total tocopherol. . . . . . mg... Yn Wm -—— wim Alpha-tocopherol . . . . . . mg... — -—— -— -—— LIPIDS: Fatty acids: Saturated, total. . . . . . g «wa 44.9 92.0 8.7 203.7 40... . ..... £ BO: 5 ov «nx wo 8 80, » ww 53% & 8g 00. +» wv vows ps £ 2:0. a oi 3 5 mw « wn £ 140. ........ 8 3.4 1 7.0 0.4 15.4 16:0... . . .... 8 24.5 1 50.2 3.1 111.1 180... ...... & 17.0 1 34.9 2.2 77.1 Monounsaturated, total . £ 38.5 78.9 4.9 174.6 160 s 3 65m 2 4 & £ 4.3 1 8.8 0.6 19.5 18:1... LL. g 34.2 1 706.1 4.4 155.1 WW. « wines os £ 2:0. 0. LL... 8g Polyunsaturated, total g 8.8 18.0 1.1 39.9 18:2. LLL. 8 8.3 1 17.0 1.1 37.6 188 v 4 wr #5 w 3 & £ 0.5 1 1.0 0.1 2.3 188. » uw ov vom os ou £ 208. & 5 ow «5 ow 5 5 £ 20:5... LL... £ 228. anv en g 26... ...... g Cholesterol. . . . . . . . mg. . -—— -——— -— -—— Phytosterols . . . . . . . . GR -——— -—— -—— -—— AMINO ACIDS: Tryptophan . . . . . . . . £ Threonine . . . . . . . . . g Isoleucine . . . . . . . . . £ Leucine: . . . . . . . . .. £ Lysine . . . . . . . . .. £ Methionine . . . . . . . . £ Cystine ; , w zs v ¢ 5 % 3 4 Phenylalanine . . . . . . . g Tyrosine . . . . . . . . . 3 Valine . . . . . ..,... £ Arginine. . . . . . . . . . £ Histidine. . . . . . . . . . £ ABNINgE © « © v zw 5 4 = 3 £ Aspartic acid .: « « = 5 4 ow ¥ Rg Glutamic acid. . . . . . . . £ Glycine . . . . . . . . .. 2 Proline . . . . . . . . .. £ Serine . . . . . . . . .. g ! Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04550 SHORTENING, Special purpose for frying (heavy duty) Palm (hydrogenated) Page 140 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 c =20549 1 tbsp = 12.8 g A B Cc D E E G PROXIMATE: Wath ovo 2 0 0 2 ® 2 4 © 2 0.0 0.0 0.0 0.0 kcal 884.0 1,812.2 113.2 4,009.8 Food energy + + + + + + - - IY 3,698.7 7,582.2 473.4 16,777.41 Protein . . . . « «+ « x £ 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . g 100.0 205.0 12.8 453.6 Carbohydrate, total . . . . . g 0.0 0.0 0.0 0.0 BlbBr : « oo + « ov 2% « & 2 0.0 0.0 0.0 0.0 Ash oo 2 0.0 0.0 0.0 0.0 MINERALS: Calcium . . . . . LL. mg. Iron . . . . . . ..... mg. Magnesium, | mg. Phosphorus . . . . . . . . mg. Potassium . . . . . . . . . mg. Sodium ic + » m5 5 5 3 BG mg. BRE «wv am sx wus wo mg. VITAMINS: Ascorbicacid., . . . . . . . mg. Thiamin. . . . . . . . . . mg. Riboflavin . . . . . . . . . mg. Nici : so os 0 5 5 9.5 % mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . . . mg. Polacini « « wv vw 6 5 =» mcg VitaminByp . . . . . . . . meg — RE. Vitamin A... . . ... w. Total tocopherol . . . . . . mg. dom ew —— - Alpha-tocopherol . . . . . . mg. i i — pp LIPIDS: Fatty acids: Saturated, total . . . . . . g 47.5 97.4 6.1 215.5 By wb bo ow os £ 00% 3 2 aw vs mw § £ 3 I g 30:0. ow «ao owe £ 1200. = « wv « wow g 140... . . .... g 16:0... LL. 8 40.6 1.8 4 83.3 5.2 184.3 180: nos sm bE 2 6.9 0.8 4 14.1 0.9 31.2 Monounsaturated, total g 40.6 83.3 5,2 184.3 16:3. wv 2 vv x wm & » IT. ip wos how ae : 40.6 1.7 4 83.3 5.2 184.3 200 co 5 we ow won £ 22:0. vv ww oon £ Polyunsaturated, total £ 7.5 15.3 1:0 33.9 180% oo mb fom koa 8 7.5 2.2 4 15.3 1.0 33.9 1B. ws wm #5 & 2 5 £ 80: vc wor8 mos £ 4. 55:50 5 £ 20:5. . vow ooo g 228: « «www ow ow on £ 26... g Cholesterol. . . . . . . . mg. Phytosterols . . . . . . . . mg. -— -——— i No AMINO ACIDS: Tryptophan . . . . . . . . £ Threonine . . . . . . . . . g Isoleucine . . . . . . . . . 8 Leucings.. » « « « « « o x 8 Lysine . . . . . . . . .. g Methionine . . . . . . . . g Cystine .. . oo « «(x % % iv £ Phenylalanine . . . . . . . £ Tyrosine . . «+ uw ow wow £ Valine . . . . . . . . . £ Arginine. . . . . . . . . £ Histidine. . . . . . . . . . £ Alanine . . . . . . . . . 4 Asparticacid . . : . . : + £ Glutamic acid. . . . . . . . £ Glycine .. « 5 a 5 w + 5 we 3 £ Proline .. « + + « w + « & « g Serine vv win x wow ox ow & 1 pashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04556 SHORTENING, Special purpose for frying (heavy duty) Soybean (hydrogenated), linoleic (less than 1%) Page 141 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 er mele: 205 1 tb 12.8 = S = . A B Cc D E g 2 F 2 G PROXIMATE: Water. . . . . . . .... g . 0.0 0.0 0.0 0.0 kcal 884.0 1,812.2 113.2 4,009.8 Food energy - « = + - + - - kJ. 3,698.7 7,582.2 473.4 5,777.1 Protein... « ws + wow 5 ww £ 0.0 .0 0.0 0.0 Total lipid (fat) . . . . . . . g 100.0 205.0 12.8 453.6 Carbohydrate, total . . . . . g 0.0 0.0 0.0 0.0 Fiber . . . . . . ..... g 0.0 0.0 0.0 0.0 BA oo i355 0d nem g 0.0 0.0 0.0 0.0 MINERALS: Callum. & + 0 «cv wv 3 mg. ron & ooo so wos sw 8x mg. Magnesium , . |, | mg. Phosphorus . . . . . . . . mg. Potassium . . . . . . . . | mg. Sodium . . . . . . . ... mg. ZING § 5 vv hon hoe on mg. VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin, « + ow 2 5@ & mg. Riboflavin . . . . . . . . . mg. Niacin. . . . . . . . .. mg. Pantothenic acid. . . . . . . mg. VitaminBg . . . . . . .. mg. Folacin . . . . . . . . .. mcg VitaminByp . . . . LL. mcg VitaminA . . . . . LL. {re Total tocopherol . . . . . . mg. Lm _——— i Se Alpha-tocopherol . . . . . . mg. to _—— — FT LIPIDS: Fatty acids: Saturated, total. . . . . . g 21.1 43.3 2.7 95.7 BO. wow powwow £ 60s woos wow on ows £ 80. ........ g 10:0. . . ...... g 120 5 5 2 5 + « g HMO osm 8s @ & g 16:0 «5 6 ws 2 5 w 4 g 10.9 1 22.3 1.4 49.4 80. «os vo v5. g 10.2 1 20.9 1.3 46.3 Monounsaturated, total. . . g 73.7 151.1 9.4 334.3 16:1... LLL. g 1B ons one ov g 73.7 1 151.1 9.4 334.3 01): 52 5 wa Eo 8g 220: vv mw koa £ Polyunsaturated, total g 0.4 0.8 0.1 1.8 182... LL 2 0.3 1 0.6 0.0 1.4 183... z 0.1 1 0.2 0.0 0.5 184. . 0... £ 20:4... .. £ 208: + ws 59 3 3 5 £ 225. un x 5m va g 226. . wo i somos wow Z Cholesterol . . . . . . .. mg. Phytosterols . . . . . . . . mg. oe -—— - -—— AMINO ACIDS: Tryptophan . . . . . . . . £ Threonine . . . . . « + « « g Isoleucine . . . . . . . . . £ Leucine. » & o + 5 4 «3 8 Lysine .. . « ow » 5 wm wow & Methionine . . . . . . . . g Cystine . . . . . . .. .. 8 Phenylalanine . . . . . . . 8 Tyrosine . . va 5 wow ov os £ Valine “co + wiv ow» & 5 g Arginine. . . « «oom ox oa 8 Histidine. . . . . . . . .. & Alanine . . . . LL. & Asparticacid . . . . . . . . 8g Glutamicacid. . . . . . . . g GIYCINE « = + 4 w 4 3 & » £ Proling: « + 5 5s 5 w & » £ Serine: . vo. owes ow ows £ ! Dashes denote Tack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) NDB No. 04560 SHORTENING, Special purpose for frying (heavy duty) Page 142 Soybean (hydrogenated), linoleic (about 30%) (stabilized with silicones) x x i 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 a Fr—— rp - Stondord NuHGeroF pproxima sure and weig Refuse: 0 Mean error samples 1 ¢c=2059g 1 tbsp = 12.8 g A B Lo D £ F G PROXIMATE: in EE Ee RW EE Ww gs 0.0 0.0 0.0 0.0 Fi 884..0 1,812.2 113.2 4,009.8 Food energy «= + + + + + + ko. 3,698.7 7.,582,2 473.4 16,777.1 Protein . . . . 8g... 0.0 0.0 0.0 0.0 Total lipid (fat) . . . . . . . 4 100.0 205.0 12.8 453.6 Carbohydrate, total . . . . . gs ws 0.0 0.0 0.0 0.0 Fiber. « « « w vs © 5 s & g . .. 0.0 0.0 0.0 0.0 Ash oo g 0.0 0.0 0.0 0.0 MINERALS: Calcium. . . . . . . mg. . . HOB. roo 6 8 otow # © ¥ mg. . . Magnesium . . . . . . . . mg. : Phosphorus . . . . . . . . RR Potassium . . . . . . . .. mg. Sodium. + wv vow ov www mg. v ZINE wv 2 5 ows es wm mg. . . VITAMINS: Ascorbicacid. . . . . . . . mg. . . Thiamin. : « 3 = + 2 « .& % mg. . . Riboflavin . . . . . . . . . mg. . . NIBEIn® wos 2% 3 9 4 3 @ mg. . . Pantothenicacid. . . . . . . mg. . . VitaminBg . . . . . . . . mg. . . Folacin . . . . . . . . .. meg . . VitaminByp . . . . . . . . mcg 3 v RE. Vitamin A . . «oo. ww... Total tocopherol. . . . . . mg. . . : i -—— i Alpha-tocopherol . . . . . . mg. . . ——— —— -——— -——— LIPIDS: Fatty acids: Saturated, total . . . . . . g . .. 18.4 37.7 2.4 83.5 BO + 5 wv 8 wg 8 ® g +: w 6:0: : + w + mw ov on £ BO. . «v4 g 10:0. . . . ..... g 120, « vs vw 4 3 & g VO. zs + 5 4 a is g 160. + ow + 2 6 #5 g 10.2 0.3 8 20.8 1.3 46.1 18:0. ; wv 5 ow 5 ou g 8.3 0.2 8 16.9 1.1 37.4 Monounsaturated, total. . . g . . . 43.7 89.6 5.6 198.3 16:1... . . . ... g Bi. ovr wim g 43.7 0.5 8 89.6 5.6 198.3 2000, . or oes ows B i ai 22V, 5m EEE g iw Polyunsaturated, total . . . g . . . 33.5 68.6 4.3 151.8 1 2 sows 31.) 0.5 8 63.8 4.0 141.1 183. iw cowoe x ow 8... 2.4 0.2 8 4.8 0.3 10.7 184. «c+ wv «wo. g 2004... LL... £ Bi. + 4. J £ 225. vw 1 a FB EEE # 2 26; ov x wos os wos 8 ww Cholesterol . . . . . . . . Mg. ow Phytosterols . . . . . . . . mg. . . - ad -- T= AMINO ACIDS: Tryptophan . . . . . . . . 8 wi Threonine . . . . . . . . . 8g Isoleucine . . . . . . . .. £ Leucine: . . . . . . . . . 8 Lysine . oo 5 wie ow uu 8 Methionine . . . . . . . . g Cystine . w + « vw v vw + = g Phenylalanine . . . . . . . & Tyrosine . . . . « . + + 8 Valine “vv + 2 iw 3 5 2 8 iw £ Arginine. . . . . . . . . . Lg Histidine, . . « =» « wv 5 » g& . ARDING . v + =m 5 ow wo» ow & Asparticacid . . . . . . . . 8 Glutamic acid. . . . . . . . g Glycine + 5 + + 2 = ¥ 5 » £ Proline . : « w vs 5 5 4 £ Serine «4 wou ow ov wow 8 1 pashes denote lack of reliable data for a nutrient believed to be present in measurable amount. AH-8-4 (1978) #U.S. GOVERNMENT PRINTING OFFICE: 1979 295-344 1-3 NDB No. 04552 U.C. BERKELEY LIBRARIES Tn 095470281