UNITED STATES DEPARTMENT OF AGRICULTURE
AGRICULTURE HANDBOOK NO. 8

COMPOSITION OF FOODS -— RAW, PROCESSED, PREPARED

By
Bernice K. watt and Annabel L. Merrill
with the assistance of

Martha Louise Orr, Woot-Tsuen wu, and Rebecca Koonce Pecot

,3.

Bureau of Human Nutrition and Home Economics

Agricultural Research Administration

This handbook supersedes Miscellaneous Publication 572
Washington, D. C.

June 1950

 

For sale by the Superintendent of Documents. U. S. Government Printing Office
Washington 25. I). C. - Price 55 cvnts

 

7’V5‘5/

COMPOSITION OF FOODS —- RAW, PROCESSED, PREPARED l/ (:jéir
/ 6/5) 0 :
PULiL’K.
This publication presents three tables of data on the proximate composi-Bgfijfi

tion and mineral and vitamin content of foods. It has been prepared to meet
the growing demand for such infonmation from many persons including teachers,
dietitians, nutritionists, physicians,and others conducting dietary studies or
engaged in planning diets or in calculating the nutritive value of foods.

EXPLANATION OF TABLES

 

The foods have been arranged alphabetically with cross references and have
been numbered uniformly in all tables to aid the user in finding the items
listed and in keeping records of values used.

Table l.-—Composition of Foods, 100 Grams, Edible Portion provides informa-
tion required when the percentage composition of the edible portion of foods is
needed. It contains information in the form wanted to calculate the nutrients
in studies in which the food as eaten is weighed.

 

Water, ash, and fiber have been included in this table but not in the
others, since probably this table will be used for most purposes requiring the
more detailed information. Reference to water content frequently is essential
for the interpretation of data and for the correct application of figures.

For example, differences shown in the energy value and protein or other nutri-
ents in samples of wheat may be in part a matter of different moisture bases
used in reporting the data. Ash as well as water content is useful in helping
to define the product, particularly when the information afforded can be used
to indicate the extent of some form of processing, such as drying or milling.
Fiber has been included because its content in the edible portion of foods is
often requested.

Table 2.--Composition of Foods, 1 Pound, As Purchased provides figures
that can be applied to foods as they are brought into the home kitchen from
the garden after they have had some trimming, or from the market or delicates—
sen. This table was prepared primarily for use in studies of nutritive value
of family food Supplies, and may be adapted for use in evaluating institutional
and national food Supplies. The data were calculated from the unrounded aver-
ages used in developing table 1. The number assigned to an item in table 2 is
the same as that assigned in table 1 from which it was calculated. Subscripts
have been added where more than one font of the food has been listed.

The percentage of refuse ordinarily found in foods on the retail market is
also shown. These figures were used in converting the basic data in table 1 to
the so—called "as purchased" basis--the edible portion of a sample in terms of
the weight before inedible portions or portions usually discarded are removed.
In the calculations from the edible portion to the "as purchased" basis the
nutrient content of the discarded portion was ignored. The composition of the
refuse does not enter into the computations. In any particular case, if the
amount of refuse is known and differs from the figure shown in the tables, the
user will need to adjust the weight of the food accordingly before applying the

17 The authors wish to express their appreciation to Blanche Spears for
valuable assistance in the checking, calculating,and recording of data for
these tables.

394

 

 

food composition figures. For example, if a vegetable has only 25 percent
refuse instead of 50 percent as shown in the table,l pound should be counted as
1% pounds. The following formula can be used to adjust the weights of food as
it is purchased to account for more or less refuse:

 

100 minus percent of refuse adjusted weight to be
considered more SUitable x weight of food purchased = used with composition
100 minus percent of data shown in table 2

refuse shown in table

If the proportion of refuse is smaller than the figure given in the table,
a larger weight of food should be used for calculating the nutritive value. If
the refuse makes up a larger percentage than is indicated, a smaller weight
should be used.

Table 3.--Comoosition of Foods, Common Household Units is useful in esti-
mating nutrient values of unweighed portions of foods as served and in rating
individual diets in certain types of dietary surveys. For many foods the unit
shown is l cupful because this quantity can be adjusted readily to servings of
various sizes. For some foods, the unit shown is a given number of ounces if
that approaches a reasonable portion or serving and information is lacking for
computing other units. One-pound portions of numerous home-prepared foods have
been included to facilitate computations for certain types of dietary studies.

 

The weights of common household units of food and their approximate
measures shown in table 3 were taken from several sources, published and unpub-
lished, or were calculated from the density of the food. The weights thus
obtained in many instances do not represent a high degree of accuracy for the
volume or measure but the nutrient values in the tables are for the weight
specified. Weights per volume or count reported by different laboratories or
individuals varied widely in many cases and the approximate measure and the
food itself were not always adequately described in the report. To minimize
the errors in interpreting the units of measure and weight in table 3, descrip-
tions have been made as Specific and adequate as possible.

SOURCES OF DATA

The data appearing in these tables have been compiled over a period of
years from published and unpublished literature and except in a few cases are
averages of original analytical data. It is not practicable to list the
numerous sources in detail.

Research at colleges, universities, and Agricultural Experiment Stations
as well as research by scientific organizations and by industry have contrib-
uted the major portion of the data used for deriving the averages. As new
data on any food item became available in the literature or from unpublished
sources, they were added to the array on file if suitable and a new average
derived. For some foods, chiefly in the case of the minenal content, data were
taken from other compilations, especially published summaries of Henry C. Sherman.
In other instances, data are the result of investigations in a single laboratory.
For example, figures on the proximate composition of cooked fish were supplied
by courtesy of the Bureau of Fisheries, U. S. Department of Interior, from
unpublished work in their laboratories.

A brief outline of the historical background of the current tables may
give the user a better understanding of them and of their sources. The first
tables of food composition published by the U. S. Department of Agriculture in
1896, and revised and expanded in 1906, presented data on the proximate comp
position and energy value of an extensive list of foods. The tables contained
minimum, maximum, and average values for water, protein, fat, carbohydrate,
ash content, and energy value of the edible portion of the food, and for refuse
as well. The data were compiled by W. O. Atwater and his associates and were
based in large measure on their own work and that of their colleagues, most of
whom were working in Agricultural Experiment Stations, and on a few experiments
from foreign laboratories.

Since that time compilation of data from original sources has been con-
tinued by the Department of Agriculture and at intervals publications have been
issued covering various phases of work on the composition of foods. A complete
revision of the original tables was made by Charlotte Chatfield and
Georgian Adams and published in l9h0. The composition figures were brought
up—to-date, taking into account changes in processing of foods and the introduc-
tion of new fruits and vegetables and new varieties.

As mineral and vitamin values of foods appeared in the literature or
otherwise became available they also were added to the food composition files.
When an urgent need arose early in World war II for a single food table showing
not only calories and proximate composition but mineral and vitamin values as
well, compilations of data were supplied by the Department and others to the
Committee on Food Composition of the National Research Council's Food and
Nutrition Board and used by them in a preliminary processed table. The table
was revised and expanded as unpublished analyses were assembled by the efforts
of that Committee, and new research results became available. A printed edition,
"Tables of Food Composition in Terms of Eleven Nutrients," Miscellaneous Publi-
cation No. 572 containing data on 275 foods, was published in l9h5 by the
U. S. Department of Agriculture in cooperation with the National Research Council.

The present publication takes into account much new material. Figures have
been revised as needed, and there have been added numerous foods not listed in
the 19h5 table, as well as different forms of food, especially frozen and cooked
foods.

NOTES ABOUT FOOD ITEMS

 

In preparing these tables an effort has been made to derive values typical
of the product available the year around throughout the country. At present,
however, it is impossible to prepare average composition values that are uni-
formly representative for all foods or even for all constituents of any one
food. Some foods have been analyzed repeatedly for their content of a few
nutrients and scarcely at all for other nutrients.

Cooked foods, a few prepared dishes, and frozen foods have been included
in the tables for the first time. Figures for these items are preliminary, in
many cases based on very little experimental work. However, even in tentative
form they more closely approximate the nutrient content of food as eaten than
do data on uncooked foods. As far as possible the data presented were based on
summaries of reported analyses; where necessary, however, values were imputed
either from another form of the same food or from a similar food. For example,

h

in only a few cases were suitable analyses available on which to base figures
for either the proximate or mineral composition of frozen foods or cooked
vegetables. Where actual data were lacking or appeared to be inconsistent, the
composition of the drained portion of the canned food or of the raw product

was used.

For cooked vegetables vitamin values are based on studies in which fair-
to-good cooking procedures were followed. Unless otherwise indicated, the
values shown may be applied to vegetables cooked not too long in a moderate
amount of water. Amount of water and length of time required to bring water
back to boiling are two of the more important factors in vitwnin retention.
Small amounts of water and short heat-up periods would result in higher vitamin
content than shown in these tables. Conversely, if the vegetable was started
in a large amount of cold water, the values would be lower because of increased
solution and destruction. Reheated left-over vegetables would have much less
thiamine and ascorbic acid than shown by the figures in the tables.

Enriched Flour.--The minimum levels for the required nutrients covered by
the FEEEFal enrichment legislation for flour have been entered in these tables.
These minimum levels are thiamine 2.0 mg., riboflavin 1.2 mg., niacin 16 mg.,
and iron 15 mg. per pound. In addition to the amounts of iron and the three
vitamins specified, certain levels of vitamin D and calcium were permitted as
optional ingredients. Vitamin D is not included in these tables, and except
for self-rising flours it has been assumed that manufacturers ordinarily do not
add calcium.

Self-rising flour as usually prepared contains dicalcium phosphate
although sometimes a sodium salt is used. Self-rising flour containing the
calcium salt is estimated to have approximately 1,255 mg. of calcium per pound
and this figure appears in the tables. The minimum amount required for enrich-
ment is only 500 milligrams per pound, and hence both the enriched and the
unenriched Self-rising flours, as customarily prepared, have more calcium than
the minimum level.

Bread and Rolls.--The nutritive values shown for breads and rolls are the
resultrbirealculations made from formulas considered typical of present day
commercial baking practices. Breads with 2 percent increments of nonfat milk
solids up to the 6 percent level (flour basis, that is, 6 pounds nonfat milk
powder per 100 pounds flour) have been entered because this range is believed
to cover most of the white breads sold. For calculating nutritive values of
diets when the level of milk solids in commercial bread is unknown, the bread
having milk solids at the h percent level (flour basis) is suggested because
present information indicates that the average amount of milk used is between
3 and h percent (flour basis). Bread made with h pounds of milk solids to
100 pounds of flour contains approximately 2% percent of milk solids after
baking. There is wide variation in the amount of milk used in bread. Instances
are known in which bakers use as much as three and four times the average. A
significant portion of the calcium content of breads shown in these tables is
from the mold inhibitor. In calculating the values for commercial white bread,
it was assumed that 0.2 pound of calcium propionate was used to 100 pounds
of flour. In the h percent milk bread, the calcium propionate would account
for about 110 mg. of the calcium in a pound of bread.

Enriched bread may be made either with enriched flour or with unenriched
flour plus such other ingredients that l pOund of the finished product will
have not less than the minimum nor more than the maximum levels of certain
nutrients as specified in the proposed Federal standards. The amounts of the
nutrients specified appeared in the Federal Register for August 3, 19h}, as
follows:

Minimum maximum

mg.:1b. mg.:lb.
Iron ............ 8.0 12.5
Thiamine ........ 1.1 1.8
RiboflaVin coco-o a? 1.6
Niacin coo-coo... 10.0 15-0

The minimum levels of iron, thiamine, riboflavin, and niacin in the pro-
posed specifications for enriched bread have been entered in these tables.
In calculating the nutrients, it has been assumed that the breads were made with
unenriched flour and that the amounts of the nutrients needed to meet the
minimum levels specified for enrichment in addition to the amounts contributed
by the ingredients of the formula would be supplied by adjusted enrichment
preparations. However, if enriched flour was used along with significant
quantities of nonfat milk solids, the level of these nutrients, riboflavin
especially, would be higher. The effect of increasing milk solids by 2 percent
increments may be observed by comparing the nutrient content of the unenriched
breads having nonfat milk solids at the different levels specified.

Breakfast food cereals on the market tend more and more to have added
nutrients. Nutritive values approximating.some of these products have been
included in the tables. The nutrients usually added to these breakfast foods
include one or more of the following: Iron. thiamine, riboflavin, and niacin.
Except for enriched farina and enriched grits, there are at present no Federal
standards regarding the addition of nutrients, either as to the nutrient that
may be added or its level in the finished product. The values for the break-
fast foods with added nutrients shown in these tables are averages of the
composition data reported for commercial products that have the same generic
classification and have approximately the same levels of added nutrients.
Before using these data in any particular calculation, as in dietary studies,
it would be well to check the data with the information given on the packages
of several kinds in the current market to see whether values in these tables
are applicable.

 

Meat of medium fatness for each kind of animal makes up the main portion
of meat consumed in this country and was therefore used as the basis for most
of the data entered in the present tables.

Composition data for meat of other degrees of fatness are entered for the
carcass or side as a whole. In addition, under pork, the item "miscellaneous
lean cuts" has been included for use when a figure is needed to represent the
total of the so-called lean cuts of a medium fat carcass that go into ordinary
retail channels. Excluded are the lard, bacon, salt side, and fat back.

6

Reliable average values on the proximate composition of wholesale cuts have
been available for several years and have been used quite generally in dietary
calculations for estimating the nutritive values of meat. When wholesale cuts
of medium fatness are trimmed, fat along with some bone and a very little lean
is often removed. The extent of the trimming is highly variable, and the com-
position of trimmed cuts cannot be estimated as accurately as that of wholesale
cuts. For evaluating diets, the use of composition data on wholesale cuts, par-
ticularly in the case of beef, introduces considerable overestimation of fat and
calories and a small underestimation of protein. The data for some of the fresh
beef cuts shown in this table have been adjusted to allow for a moderate amount
of trimming. Data for all other fresh meat cuts, including lamb, pork, and veal,
are from wholesale cuts considered most suitable.

Data for cooked meats were estimated from studies relating to changes in
the composition of meat during cooking. Among the most important factors influ—
encing these changes are temperature of cooking and degree of doneness. In so
far as possible, data used to derive values for cooked meat in these tables were
from experiments in which the meat had been cooked to medium doneness at moderate
temperatures by common methods suitable for the particular cut. Meat shrinks
when cooked, losing water, fat, some mineral matter, and a little protein. The
total loss in weight appears to be around 20 to 30 percent for meat with bone
and about 30 to ho percent for meat without bone. Meat roaSted at a very low
temperature would be expected to shrink less than at higher temperatures. Re—
heating of left-over meat would reduce considerably the thiamine values shown in
these tables.

NOTES ON NUTRIENTS AND OTHER COMPONENTS

 

Refuse figures in tables 2 and 3 refer to the percentage of the total pur-
chased weight that the homemaker usually discards in preparing food for the fam-
ily table. Refuse includes bones, pits, shells, and other inedible material.
For some foods it includes portions that could be eaten but as a rule are dis-
carded; for example, potato parings and tough outer leaves of vegetables. In
general, data on refuse have been based on products in good condition and would
not be suitable to apply to produce with excessive bruising, insect infestation,
or rot, nor would they apply if peeling and trimming are done extravagantly. In
other words, data shown here for refuse do not include waste. The figures are
considered suitable for use with food supplies purchased at retail but generally
are not satisfactory for use with fresh produce bOught at wholesale.

Proximate composition of fbod is the term which has come to be applied to
the proportion of water, fat, carbohydrate, protein, and ash present in the food.
Each component is made up of substances having some properties in common but may
include smaller amounts of substances that are unrelated chemically. This prox—
imate grouping of long standing is convenient and is useful for many calculations.

water content includes volatile substances in addition to free water. Most
of the figures fbr moisture have been based on change in weight of a sample
before and after heating to constant weight, in some cases in a vacuum oven, in
others by air drying. In recent years other methods of drying have been intro-
duced, but frequently the method used for obtaining either moisture or total
solids has not been stated in the reports. All too often, especially in studies

of the vitamin content of foods, analyses for moisture or solids have not been
reported at all.

Protein values have been calculated from nitrogen content, nearly always
total nitrogen, by applying suitable conversion factors such as those published
by Jones 2/. Counted with the true protein are other nitrogenous compounds
such as amino acids and the purine bases. In cases where the nonprotein nitro-
gen exclusive of amino acid nitrogen is fairly large, the figures for the pro-
tein content of the food have been adjusted to more nearly represent the sum
of the true protein and amino acids present.

Fat refers in the main to ether-extractable materials, including in addi-
tion to _the glyceryl esters of fatty acids or true fats, various fatty acids,
sterols, chlorophyll, and other pigments or substances of similar solubility.

Carbohydrate frequently referred to as "total carbohydrate by difference"
is the term that has come to be used in this country to apply to the balance of
the food components and is the difference between 100 percent and the sum of
the percentages of protein, fat, ash, and water. In addition to the sugars and
starches which the body uses almost completely it includes other forms of car-
bohydrate which the body utilizes to a lesser degree if at all, such as fiber
and pentosans. Included also are other substances that are not carbohydrate,
such as organic acids.

Fiber as it has usually been determined is that portion of the sample which
resists solution when boiled in dilute acid and dilute alkali. It is made up
largely of celluloses, hemicellulose, and lignin.

Food Energy.-—Calories are the units used for expressing food energy. In
this publication calories have been calculated by a modification of the proce-
dure that has been in use in this country for 50 years. Instead of applying
the general calorie factors h, 9, h to the percentage composition of protein,
fat, and carbohydrate, respectively, as has usually been done heretofore, more
specific factors have been developed for individual foods or food groups. These
more specific factors have been developed along the lines of Atwater's plan but
take into consideration the more recent literature on digestibility and phys-
iological energy value of foods.

The principle for this revised procedure of estimating the calorie values
was published 2/ in the report of the Committee on Calorie Conversion Factors
and Food Composition Tables, convened by the Nutrition Division of the Food and
Agriculture Organization. Details of applying this procedure in the estimation
of the calorie values of wheat flours of different extractions have also been
published g/. Factors not shown in either of these publications for calculating
the calories from protein, fat, and carbohydrate in foods were based on an un-
published compilation of data in the files of the Bureau of Human Nutrition and
Home Economics.

Ash refers to the total mineral matter residue after ignition of the
sample.

27 Jones, D. B. Factors for converting percentages of nitrogen in foods and
feeds into percentages of protein. U.S. Dept. Agr. Cir. 183, 22 pp. 19hl.
(Sl. rev. ed.)

2/ Food and Agriculture Organization, Nutrition Division. Energysyielding
components of food and computation of calorie values. 23 pp. l9h7.

g/ Merrill, A.L., and Watt, B.K. Physiologic energy values of wheat.

Amer. Diet. Assoc. Jour. 2h:9S3—956. l9h8.

Calcium, phosphorus, and iron data shown in these tables represent the
total amounts of these elements present unless otherwise noted. The question
of how to treat the calcium content of foods containing relatively large amounts
of oxalic acid remains debatable. In these tables the total calcium content is
given but attention is called in a footnote to the possibility that all of it
may not be available because of the presence of the oxalic acid. Likewise,
deductions were not made for phytin present in the food.

 

Vitamin values in the literature for any one vitamin have been determined
by a number of methods. In some cases the early exploratory procedures have
been replaced by methods now thought to be highly reliable, but the more reli—
able methods have not yet been applied to all foods. The application of better
methods will call for a revision in some of the figures.

Vitamin A values in these tables are expressed in International Units.
They have been based in part on biological assay and in part on physical or
chemical determinations of vitamin A itself or on one of its precursors. The
physiological equivalence of vitamin A and of the carotenes having vitamin A
activity has posed difficult questions. Scientists around the globe are not
entirely in agreement as to how much carotene is equivalent to an International
Unit of vitamin A. For these tables,values expressed as micrograms of carotene
were converted to I. U. of vitamin A on the basis that 0.6 microgram of beta
carotene and 1.2 micrograms of other carotenes having vitamin A activity were
equivalent to l I.U. of vitamin A. The problem of deriving suitable values
for practical use in evaluating human diets is still further complicated by
differences in_availability of carotene from different sources. Experimental
work with laboratory animals and human subjects have shown that the carotene in
some foods is nearly all available and in others only one—third or less is
available. Future revisions of vitamin tables probably will require consid—
erable change in vitamin A figures.

B vitamins.--Methods of extraction and assay for the three B vitamins
(thiamine, riboflavin, niacin) included in these tables are still in the proc-
ess of development. Modifications of the preferred methods are resulting in
greater sensitivity and precision and consequently in better agreement between
methods. Results of applying the improved procedures have not as yet been
reported for a great many foods; consequently many of the values in these
tables are based on older methods. There is still considerable doubt con-
cerning the adequacy of present methods for the release of the bound forms of
riboflavin; anomalous values are occasionally reported for the retention of
this vitamin in foods that have been subjected to heat. NiaCin values in these
tables were derived from data in the literature measuring nicotinic acid,
nicotinamide, and related active compounds.

Ascorbic acid values reported here have been based for the most part on
detenninations of reduced ascorbic acid, because this was the form reported
by most workers and is the fonn in which nearly all of this vitamin occurs in
fresh products. Foods that have undergone storage or processing, however,
have been found to contain significant quantities of the oxidized form
(dehydroascorbic acid). Data on total ascorbic acid were used when authors
reported data on both the reduced and the dehydro forms. Since data for
estimating total ascorbic acid were far less often reported, there may be some
underestimation of the vitamin C value of the foods. On the other hand, recent
developments in methods for measuring the vitamin C value of products show that
some foods contain interfering substances which react chemically like the

vitamin but do not have the same physiological activity. These interfering
substances are found especially in foods having a high carbohydrate content
that have been subjected to heat or unfavorable storage conditions. Continued
research on methods and application of the improved procedures are needed to
show to what extent present data need revision.

SIGNS AND SYMBOLS USED

 

An asterisk in the table stub indicates an item for which the composition
has been calculated from a recipe.

Parentheses denote imputed values for which little or no experimental
evidence was available, for which there was relatively little basis for im—
puting a value from another form of the food, or for which reported data were
not considered suitable. A zero in parenthesis is used where actual data were
lacking and the amount of a constituent present was regarded as none or probably
too little to measure.

Dashes show that no basis could be found for imputing a value although
there was some reason to believe that a measurable amount of the constituent
might be present.

The word "Trace" is used to indicate vitamin values that would round to
zero with the number of decimal places carried in these tables. For other
components that would round to zero, a zero is used. A zero followed by a
decimal point indicates that there may be up to 0.5 of the unit present but
bases for showing the amount were inadequate. Numbers with or without decimal
points indicate that the average has been rounded to the nearest whole number
or in the case of vitamin A to the nearest multiple of ten.

TABLE le—Gomposition of foods, 100 grams, edible portion

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

5
Food Carbo- Phos- Vite— . . . Ascor-
Food and description later en- 12:: Fat hydrate Ash 2:; phor- Iron min A Eh; 3:23;: N11:- ‘bic
ergy Tota1 Fiber ue value c acid
Bet-LELEE-Gl-Gkinggbkkysclfl-kkflkk
1 Almonds, dried, unbleached .......... 4.7 597 18.6 54.1 19.6 2.7 3.0 254 475 4.4 0 0.25 0.67 4.6 Trace
Apples:
2 Raw. .............................. 84.1 58 .3 .4 14.9 1.0 .3 6 10 .3 9o .04 .03 .2 5
Canned. See Applesauce. ‘ '
3 grehydreted (small pieces) ......... 3. 354 1.8 2.4 91.0 4.9 1.8 24 61 1.8 (0) .07 .10 1.2 12
ied!
4 Uncooked ................... 23. 277 1.4 1.0 73.2 3.9 1.4 19 48 1.4 (o) .10 .10 1.0 12
Cooked:
5 ”Unsweetened. ................. 78.1 79 .4 .3 20.8 1.1 .4 5 14 .4 (0) .02 .03 .3 2
6 'Sweetened. .................. . 71.4 105 .4 .3 27.5 1.0 .4 5 12 .4 (o) .02 .02 .2 2
7 Apples and apricots, canned, 82.3 63 .4 .3 16.5 .5 .5 11 16 1.0 1.070 .02 .02 .2 2
strained (infant food).
8 'Apple betty. ....................... . 64.2 150 1.7 2.9 30.6 .8 .6 15 25 .1 160 .06 .04 .5 1
9 App1e butter ....................... . 53.1 184 .4 .8 45.4 1.1 .3 14 21 .6 (o) .01 .02 .2 2
10 App1e juice, fresh or canned. ....... 85.9 50 .1 (0) 13.8 - .3 6 10 .5 40 .02 .03 Trace 1
Applesauce, canned:
11 Unsweetened... ................... . 88.4 42 .2 .2 10.9 .6 .3 4 8 .4 30 .02 .01 Trace 1
12 sweetened ................. . ....... 79.8 72 .2 .1 19.7 .6 .2 4 8 .4 30 .02 .01 Trace 1
13 Strained (infant food). ..... 83.1 61 .5 .2 16.0 .6 .2 5 7 .4 80 .01 .02 .2 2
Apricots:
14 Rear .................... . .......... 85.4 51 1.0 .-1 12.9 .6 .6 16 23 .5 2,790 .03 .05 .8 7
Canned:
15 Water pack, solids and. liquid-oo- Wn9 32 .5 01 8.1 .3 e4 10 15 03 1.3% 002 002 03 4
16 Six-up peck, solids and liquid... 77.3 80 .6 .1 21.4 .4 .6 1o 15 .3 1,350 .02 .02 .3 4
17 Strained (infant food) .......... 82.6 61 1.0 .4 15.2 1.2 .8 20 30 (1.1) (1,700) (.02) (.02) (.2) (3)
18 Dried, sulfured ................... 24. 262 5.2 .4 66.9 3.2 3.5 86 119 4.9 7.430 .01 .16 3.3 12
Dried, sulfured, cooked:
19 'Unsweetened, fruit and liquid... 75.3 85 1.7 .1 21.8 1.0 1.1 28 39 1.6 2.420 Trace .05 1.0 3
20 ‘Sweetened, fruit and simp...... 65.8 123 1.5 .1 31.6 .9 1.0 24 34 1.4 2,110 Trace .04 .9 3
21 Frozen ooooooooooooooooooooooooooo o 77.8 82 07 01 2100 04 04 11 16 .4 1,63) '02 .03 05 4

%88 SR 3%

38

3o
31
32

33
34

35

36

‘ 37
33

Ba- ............................ ...
Cooked ........................... .
Canned, green:
Solids and liquid. ..............
Drained solids ................. .
Canned, bleached:
Solids and liquid ...............
Drained solids. .................
Frazecn ........................... .

Agatagus-beans. See Cowpeas.

Avocados, raw y ................... .
Bacon, medium fat:
Raw, slab or sliced .............. .
Broiled or fried, drained. ....... .
Bacon, canned ...................... .
Bacon, Canadian, raw... ............ .
Bananas, raw ....................... .

Bananas, baking. See Plantain.

Barley, peat-led, light, dry .........
Beans, common or kidney, nature
dry seeds!
Pinto and red Mexican, raw ........
Red kidney:
Ram ............................ .
Canned (or cooked), solids and
liquid.

 

93.0
92.5

93.6
92.5

93-3

92.3
93.0

65.4

20.
13.
15.6

74-8

8.1

12.2

76.0

 

21

18
21

18

21

349

349
336

 

2.2
2.4

1.9
2.4

1.6
2.1
2.2

1.7

9.1
8.7

1.2

8.2

23.0

23.1
5-7

 

.2
.2

-3
.4

-3

.5
.2

65.
55-
72.

15.

.2

1.2

1.7
.4

 

(.3)
23.

78.8

63.7

59-4
16.4

 

1.8

000

.6

 

4-3
227
6.2

.8

4.0

1.5

 

21
19

18
19

15

21

13
15
13

16

163
163

 

62
53

43
53

33
62

108

255
94

210

189

437

437
124

 

-9
1.0

1.7
1.9

.9

1.0
.9

(2.0)

6.9

6.9
1.9

Note: Asterisk indicates that values are calculated from a. recipe: parentheses indicate imputed value.

y Data on proximate constituents apply to Mei-to variety.

 

§

(0)
(o)
(o)
(0)

433

(0)

(e)
(o)

 

.16
.13

.07
.06

.05

.05
-14

I12

.65

~57
.05

 

C 19
.17

.08
.07

.08
.15

.13

.12

.31
.10

.05

.08

.24

.22
.05

 

1.4
1.2

-9
1.0

(-9)
1.2

1.1

Hfm—a
\11 com

’0

5.
.7

3.1

 

33

15
18

15
18
21

16

II

TABLE 1.-Composition of foods, 1CD grams. edible portion-4ontimed

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food Carbo- Phos- Vite- . . Ascor-
l'ood and description Water en- :re- Fat max-ate Ash 2:; phor— Iron min A It: 21:11: 3::- bio
”8y “‘1 Total Fiber us value acid
.221- C_al_- Ln- GJB: a... 6:: GB 1a.- 1a k I_-__U- 1e te & 14g
Beans, common or kidney, mature
dry seeds——Continued
Other (including nawy, pea been,
white marrow, other):
38»: ............................. 11.5 338 21.4 1.6 61.6 4.0 3.9 163 437 6.9 0 0.67 0.23 2.2 2
Canned, baked:
40 Pork and molasses. ........... . 70.0 125 5.8 3.0 19.2 .9 2.0 56 113 2.1 30 .05 .04 .5 2
41 Pork and tomato sauce. ....... . 71.7 113 5. 2.1 18.4 1.0 2.0 41 113 1.8 80 .05 .04 .5 2
Beans, lime:
Immature seeds:
42 Raw ........................... .. 66.5 128 7.5 .8 23.5 1.5 1.7 63 158 2.3 280 .21 .11 1.4 32
43 Cooked ......................... . 74.9 95 5.0 .4 18.3 2.0 1.4 29 77 1.7 290 .14 .09 1.1 15
Canned!
44 Solids and liquid, .......... .. 80.9 71 3.8 .3 13.5 1.3 1.5 27 73 1.7 130 .04 .04 .5 8
45 Drained 501165.. ............. . 74.9 95 5.0 .4 18.3 2.0 1.4 29 77 1.7 180 .03 .05 .5 6
46 Frozen ......................... . 71.6 109 6.4 .7 19.9 1.3 1.4 53 134 1.9 220 .10 .07 .8 17
47 Mature dry seeds ................. . 12.6 333 20.7 1.3 61.6 4.3 3.8 68 381 7.5 0 .48 .18 2.0 2
Beans, snap:
Green:
48 Raw" ........................ 88.9 35 2.4 .2 7.7 1.4 .8 65 44 1.1 630 .08 .11 .5 19
49 Cooked (Small amount of water, 92.5 22 1.4 .2 4.7 .5 1.2 36 23 .7 660 .07 .10 .5 14
short time).
50 Cookeci (large amount of water, 92.5 22 1.4 .2 4.7 .5 1.2 36 23 .7 660 .05 .09 .4 10
long time).
Canned:
51- Solids and liquid ............. 93.5 18 1.0 .1 4.2 .6 1.2 27 19 1.4 410 .03 .04 .3 4
52 Drained solids ................ 92.5 22 1.4 .2 4.7 .5 1.2 36 23 1.7 500 .04 .05 .4 5
53 Strained (infant food) ....... . 92.6 22 1.8 .1 4.6 1.1 .9 33 26 .6 490 .03 .07 .3 5
54 szen ......................... . 88.9 35 2.4 .2 7.7 1.4 .8 65 44 1.1 450 .07 .10 .6 11
Fax or yellow:
55 Ban ............................. 88.9 35 2.4 .2 7.7 1.4 .8 65 44 1.1 150 .08 .11 .5 19
56 Canned:
Solids and liquid...... ...... . 93.5 18 1.0 .1 4.2 .6 1.2 27 19 1.4 100 .0 .o .
57 Drained solids... oooooooooooo o 92.5 22 1.4 02 4.7 05 1.2 fi 23 107 1m .03 .0; .2 g

 

ZI

59
60
61
62

63
64

65
66

67
68

69
70

71
72

73
74

Beans. soya. See Soybeans.
Bean soup.
Bean Sprouts, raw.

See Soups.
See Mung bean

and Soybean sprouts.

Beef carcass, ram

Side including kidney fat:

Thin ..................... .......
Medium fat. .....................
Fat. ................... . ...... ..
Very fat....... .................

Medium fat carcass, trimmed to
retail.

Beef cuts, medium fat:

Chuck:
Raw. ............................
Cooked. .................. .......
Flank:
Raw ............................ .
Cooked. ........................ .
Hamburger
Raw ........................... . .
Cooked. ........................ .
Lean. See Round.
Porterhouse:
Raw. ........................... .
Cooked ........................ . .
Rib roast
Raw ........... . .................
Cooked ......................... .
Round:
Ra" ooooooooooooooooooooooo D O 0 o I I
Cooked. ........................ .

 

65.
51.

61.
51.

55~
47-
58.
49-

59.
51.

69.
59-

 

207

273
322

224
309

247
314

321
364

296
342

282
319

182
233

 

18.8

17.5
16.3

13.7
18.2

18.6
26.

19.9
5'

16.
22.

16.4
23.

17.4
24.

19.5
27.

 

16.
22.

18.
23 O

28.
p.

25.
27.

23.
24.

11.
13.

 

0.

0.
0.

0.
0.

0.

O.

0.
0.

O.
0.

 

00000

 

1.0

1.1
.8
1.1

.8
1.2

1.0
1.3

 

11
10

11

11
ll

12
11

10
11

10
10

11
11

 

170
150
132

94
161

167
117

186
117

128
158
134
170

149
185

180
224

 

2.8
2.6

2.4
2.1

2.7

2.8
3.1

3.0
3.0

2.4
2.

Note: Asterisk indicates that values are calculated from a recipe: parentheses indicate imputed value.

_1_/ Data. assume cut to be prepared by braising or not roasting. Use of

50 percent more thiamine and niacin and 25 percent more riboflavin.

 

(0)
(0)
(o)
(0)
(0)

(0)
(0)

(o)
(o)

(0)
(0)
(o)
(0)

(o)
(0)

(o)
(o)

 

.1_/
ll

.08
.08
.07
O%
.08

.05

.09
.05

.07
.08
.07
.06

.07
.06

.08

1/
ll

 

.08

.17
.16
.15
.12
.16

.17
.20

.18
.20

.19

.15

.18

.15
.18

.17
.22

 

4-5
4.2
3.9
3-3
4-4

4-5
£1/4.1
4.8
314.1

3.8

4.8

3-9
4-7

4.2
4.3

4-7
5-5

proportionate quantity of drippings would add approximately

 

00°00

61

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TABLE 1.-—Composition of foods, 100 grams, edible portion--Contimed
Food Carbo- Phos- Vite.- . . . Ascor-
Pro- Cal- Tina- Rdbo- N18;-
Food and description Water en- . Fat m ‘Sh . phor- Iron min A . . bio
”8y tem Total Fiber cum us value mine flavm cm acid
M%%%Gm-Gfl%-EE&&;LWMS-&&k
Beef cuts, medium fat--Contim1ed
Rump:
7 Raw ............................ 55. 322 16.2 28. 0. 0 0.8 9 131 2.4 (o) 0.07 0.14 3.9 0
7E Cooked. ........................ 46. 378 21. 32. 0. 0 .5 8 85 2.5 (0) _1j.04 y .15 y3.1 0
Sirloin:
77 Raw. .......................... . 62. 254 17.3 20. 0. o .9 10 147 2.6 (0) .07 .15 4.2 0
78 Cooked .............. . ......... . 54. 297 23. 22. o. 0 1.1 10 175 2.9 (0) .06 .19 4.8 0
Beef, oemmed:
79 Corned beef hash.. ..... . ......... 70.4 141 13.7 6.1 7.2 .2 2.6 26 146 1.3 Trace .03 .14 2.9 0
80 Roast beef ..................... .. . 224 25. 13. 0. o 2. 16 116 2.4 (0) .02 .23 4.2 0
81 Strained (infant food).. ........ . 77.9 105 17.4 3.4 0. 0 1.3 11 150 4.2 (o) .01 .22 3.3 0
Beef, corned, boneless:
82 Uncooked, medium fat ............ . 54.2 293 15.8 25. 0. 0 5.0 9 125 2.4 (0) .03 .15 1.7 0
Canned;
83 Leon. .......................... 62.0 185 26.4 8. 0. 0 3.6 21 110 4.5 (0) .02 .25 3.5 o
84 Medium fat .................... . 59.3 216 25.3 12. 0. 0 3.4 20 106 4.3 (0) .02 .24 3.4 0
85 Fat ................ . .......... . 55.3 263 23.5 18. o. 0 3.2 19 98 4.0 (0) .01 .22 3.2 0
86 Beef, dried or chipped. ............ 47.7 203 34.3 6.3 0. 0 11.6 20 404 5.1 (0) (.07) (.32) (3.8) 0
87 'Beef and vegetable stew ............ 78.6 107 5.5 8.2 7.1 .4 .6 13 75 1.1 1,070 .05 .06 1.5 6
88 Beer (average, 4 percent alcohol)“ 90.2 2/ .6 .0 4.4 -_ .2 4 26 .0 (0) Trace .03 .2 (0)
Beets, common red:
89 Raw, pee1ed root ................. 87.6 42 1.6 .1 9.6 .9 1.1 27 43 1.0 20 .02 .05 .4 10
90 Cooked ........................... 88.3 41 1.0 .1 9.8 .8 .8 21 31 .7 20 .02 .04 .3 7
Canned:
91 Solids and. liquid ............ .. 90.3 34 .9 .1 7.9 .5 .8 15 29 .6 20 .01 .02 .1 5
92 .Draimed solids.... ............ . 88.3 41 1.0 .1 9.8 .8 .8 21 31 .7 20 .01 .03 .1 5
93 Strained (infant food) ......... 89.6 34 1.4 .1 7.7 .6 1.2 18 26 .8 10 .01 .03 .2 6
Beat greens, common;
94 Raw. ..................... .. ..... . 90.4 27 2.0 .3 5.6 1.4 1.7 3/118 45 3.2 6.700 .08 .18 .4 34
95 Cooked .......................... . 90.4 27 2.0 .3 5.6 1.4 1.7 3/118 45 3.2 7.440 .05 .16 .4 15

 

 

 

Z - VS ‘ O 0506”

Beverages, carbonated:
% Ginger ale..............oo...
97 Other, including 1001a type...

'Biscuits, baking powder, made with;

98 Unenriched flour.............
99 Enriched flour...............
100 bricked self-rising flour...
101 'Biecuits, canned, unbaked......

Blackberries:
102 Ram.........................
Canned, solids and liquid:
103 Water pack.... ........ .....
104 Six-up pack.................

Black-eyed peas. See Cowpeaa.

105 ‘Blcnc mange (vanilla cornstarch
pudding)-

Blueberries:
Canned, solids and liquid:
107 Water pack.................
108 Sirup peck........ .........

109 Frozen, without manna“...

Bluefish:
1m h.....OICIOO.IUOOO0.0.0....
111 Cooked, baked................

112 COOde. fried-u...............

Note: Asterisk indicates that values are calculated from a. recipe;

y Data. assume cut to be prepared by bruising or pot roasting. Use

 

910
88.

”.0
27.0
28.0

38.6

84.8

88.7
76.0

76.0

83.4

90.
73-
83.4

(73.6
.2
60.8

 

342
334
287

57

43

111

61

37
98
61

124
155
205

 

8.2
8.2
8.0
609

1.2

.9
.7

3-5

.6

.4
-4
.6

m.5

27.4
22.7

 

10.6
10.6
10.9

8.9

1.0

50 percent more thiamine and niacin and 25 percent more riboflavin.

2] The value excluding energy derived from alcohol is 20 calories.

is 48 calories.

3/ Calcium may not be available because of presence of oxalic acid.

 

9. - -- -- -- -- --

12. — -- — -- .-

52.2 .2 2.0 218 193 .5 0 .05 .09 .5 0
52.2 .2 2.0 218 193 1.8 0 .23 .22 2.0 o
49.9 .2 3.2 220 250 1.8 0 .24 .23 2.0 0
43.9 .2 1.7 184 163 1.5 0 .24 .2) 1.8 o

12.5 4.2 .5 32 32 .9 200 .04 .04 .4 21

9.4 2.0 .3 18 19 (.7) 180 .01 .02 .2 6
22.8 2.9 .3 18 19 (.7) 180 .01 .02 .2 6

15.7 o. .9 117 92 .1 .16 .1 Trace

85

15.1 1.2 .3 16 13 .8 280 (.02) (.02) (.3) 16

9.0 1.0 .2 11 6 (.
26. 1.0 .2 11 6 (.
15.1 1.2 .3 16 13 .

.01 .01 .2 13
.01 .01 13

.2
(.02) (.02) (.3) 14

£61315

 

 

 

 

 

 

 

 

 

 

o. 0 1.2 23 243 .6 -- (.12) (.09) 1.9 --
0. o 1.9 23 293 .Z -- .12 . 11 2.2 -—
4.7 o 2.0 19 243 . .. .11 .11 2.1 .-

parentheses indicate imputed value.
of preportionate quantity of driypings would add approximately

If the enery from alcohol is considered available, the value

91

TABLE l.-Composition of foods. 100 grams, edible portion--Contimed

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food Garbo- Pho s- Vit a.- . Ascor-
Pro- 081- T1118:- Ri'bo- Nisa-
F d. d (1 so iption Water en- , Fat hydrate Ash phor- Iron min A . . bio
00 an e r ergy “In Total Tiber ciun .113 value mine flavm on: acid
IM%@°2§&§2:°W¥L~E&¥QL~E&&E¥Q
Bologna. See Sausage.
Boston brown bread. See Breads.
113 Bouillon cubes ..................... 5. 48 (6.) 2.5 (0) o 68. .- - -- —. -— 1.8 25.6 o
114 Brains, all kinds, raw..... ....... . 78.9 125 10.4 8.6 .8 o 1.4 16 330 3.6 0 .23 .26 4.4 18
113 Bran (breakfast cereal, almost 2.6 242 12.0 3.4 74.2 8.8 7.8 94 1.312 10.3 (o) .37 .39 19.2 (o)
wholly bran).
116 Bran flakes (40 percent bran). ..... 3.6 292 10.8 1.9 78.8 3.9 4.9 61 622 5.1 (o) .46 .23 8.7 (o)
117 Bran, raisin ....................... 6.4 297 9.0 1.8 78.6 3.5 4.2 60 541 4.8 (o) .39 .19 7.0 (o)
118 Brazil nuts. ................. 5.3 646 14.4 65.9 11.0 2.1 3.4 186 693 3.4 Trace .86 -- _ --
'Breads:
Boston brown bread made with
degermed corn meal!
119 Unem‘iched .................... . 44.5 219 4.8 2.1 46.0 .3 2.6 185 158 2.5 140 .08 .12 1.4 0
120 Enriched ...................... . 44.5 219 4.8 2.1 46.0 .3 2.6 185 158 2.9 140 .13 .17 1.9 o
Cracked-wheat bread, made with:
121 Unenriched flour. .............. 36.0 259 8.5 2.2 51.4 .5 1.9 83 126 1.0 0 .11 .10 1.4 o
122 Toasted. .................... . 26. 299 9.8 2.5 59.5 .6 2.2 96 146 1.2 0 .lo .11 1.6 o
123 Enriched flour. ............... . 36.0 259 8.5 2.2 51.4 .5 1.9 83 126 2.0 0 .25 .19 2.5 0
124 Toasted ..................... . 26. 299 9.8 2.5 59.5 .6 2.2 .96 146 2.3 0 .23 .22 2.9 0
French or Vienna. breads: -
125 Unenrichod ..................... 35.5 270 8.1 2.7 52.0 .2 1.7 24 71 .7 o .05 .06 .9 o
126 Enriched. ..................... . 35.5 270 8.1 2.7 52.0 .2 1.7 24 71 y1.8 o _1_/.24y .15 y2.2 0
Italian bread:
127 Unenriched ..................... 35.0 263 8.7 .8 53.7 .2 1.8 13 77 .7 o .05 .07 1.0 o
128 Enriched. ................ 35.0 263 8.7 .8 53.7 .2 1.8 13 77 yl.8 o y.24_1j .151/2.2 o
Raisin bread:
129 Unenriched ..................... 30.2 284 7.1 3.1 57.8 .2 1.8 80 104 1.3 10 .07 .11 .9 o
130 Toasted. ....... . ........... . 22. 318 7.9 3.5 64.6 .2 2.0 89 116 1.5 10 .06 .12 1.0 o
131 Enriched. ................... 30.2 284 7.1 3.1 57.8 .2 1.8 80 104 yl.8 lo y.m y .15 1 2.2 0
132 Toasted ...................... 22. 318 7.9 3.5 64.6 .2 2.0 89 116 2.0 10 .22 .17 2.5 o

 

133 Rye bread. American (1/3 rye. 35.3 244 9.1 1.2 52.4 .4 2.0 72 147 1.6 o .18 .08 1.5 0
2/3 clear flour).
White bread, unenriched:
134 2 percent nonfat milk solids... 34.5 276 8.2 3.3 52.3 .2 1.7 65 81 .6 o .05 .08 .9 o
135 4 percent nonfat milk solids 3] 34.7 275 8.5 3.2 51.8 .2 1.8 79 92 .6 o .05 .11 .9 0
136 Toasted.... ................ .. 25.5 313 9.7 3.7 59.0 .2 2.1 90 105 .7 o .05 .12 1.0 0
137 6 percent nonfat milk solids... 34.2 276 8.6 3.1 52.3 .2 1.8 92 101 .6 0 .05 .12 .9 0
White bread. enriched:
138 2 percent nonfat milk solids... 34.5 276 8.2 3.3 52.3 .2 1.7 65 81 _1_/1.8 0 yr», y .15 372.2 0
139 4 percent nonfat milk solids 3] 34.7 275 8.5 3.2 51.8 .2 1.8 79 92 y1.8 o 1424 y .15 y2.2 0
140 Toasted...... ...... . ........ . 25.5 313 9.7 3.7 59.0.2 2.1 90 105 2.1 o .22 .18 2.5 o
141 6 percent nonfat milk solids... 34.2 276 8.6 3.1 52.3 .2 1.8 92 101 y1.8 o y.24 y .15 gm 0
142 Whole-wheat bread.... ...... 36.6 240 9.3 2.6 49.0 1.5 2.5 96 263 2.2 o .30 .13 3.0 0
143 Toasted. ...................... . 26.0 280 10.9 3.0 57.2 1. 2.9 112 307 2.6 o .28 .15 3.5 0
See also Biscuits. Corn bread,
niffins. Rolls.
144 Broad onions, dry, grated.......... 8.5 385 11.9 4.5 72.5 .2 2.6 111 129 2.6 o .27 .22 3.1 0
Breakfast foods, mixed cereals:
145 Corn and soy grits. reedyhto-eat
(added thiamine and niacin).
146 wheat and melted barley, ready» 2.8 389 11.0 .6 82.8 1.8 2.8 47 330 3.5 (0) .53 .17 4.7 (o)
to-oat (added thiamine and
niacin).
Breakfast foods. See individual
grain, as Corn. Oatmeal, etc.
Broccoli, flower stalkS:
147 Bar... ...................... 89.9 29 3.3 .2 5.5 1.3 1.1 130 76 1.3 3,500 .10 .21 1.1 118
148 Cooked..... .......... . ......... .. 89.9 29 3.3 .2 5.5 1.3 1.1 130 76 1.3 3,400 .07 .15 .8 74
149 Frozen. ......... .. ......... 92.2 23 2.5 .2 4.3 1.01 .8 100 59 1.0 2,330 .07 .12 .9 75

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Note: Asterisk indicates that values are calculated from a. recipe; parentheses indicate imputed value.

y Iron, thiamine, riboflavin, and niacin are based on the minim level of enrichment Specified in standards of identity proposed by
the Federal Security Agency and published in the Federal Register, August 3, 1943.

3/ When the amount of nonfat milk solids in commercial bread is unknown, use bread with 4 percent nonfat milk solids, item 135 for
unenriclled bread and 139 for enriched.

L1

TABLE l.-—Composition of foods, 100 grams, edible portion-~Contimed 5°

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food. _ Carbo- Phos- V't . . ' . As -
Food and description Water en- 12“.; Fat hxdrate Ash Csl- phor- Iron 111:3: Tbm— Elbe? 11113.- ‘01?
ergy e1 Total Fiber c1um us value mm flavm cm acid
IQmefiGfitfiGflGA-Mikfleefl-EQW-WMS-
Brc‘m betty. Sen Apple betty.
Brussels sprouts:
15o Raw ............................. 84.9 47 4.4 0.5 8.9 1.3 1 3 34 78 1 3 400 0.08 0.16 0.7 94
151 Cooked .......................... 84.9 47 4.4 .5 8.9 1.3 1.3 34 78 1 3 400 .04 .12 .5 47
152 Frozen .......................... 84.9 47 4.4 .5 8.9 1.3 1 3 34 78 1 3 340 .05 14 .6 63
Buchheat flour:
153 Dark ........................... . 12. 347 11.7 2.5 72.0 1.6 1.8 33 347 2.8 (o) .58 .15 2.9 (o)
154 Light ........................... 12. 348 6.4 1.2 79.5 .5 .9 11 88 1.0 (0) .08 (.04) (.4) (o)
Buckwheat pancake mix. See
Pancake mix.
155 BJtter. .................... . ..... . 15.5 716 .6 81. .4 o 2.5 20 16 .01/3.300 Trace .01 .1 0
156 Buttermilk, cultured (made from 90.5 36 3.5 .1 5.1 o .8 (118) 93 .1 Trace .04 .18 .1 1
skim milk).
Cabbage:
157 Ram ............................. 92.4 24 1.4 .2 5.3 1.0 8 46 '31 .5 80 06 .05 .3 50
158 kaed (small amunt of water, 92.4 24 1.4 .2 5.3 ‘.o .8 46 31 .5 9o 05 .05 .3 31
short time).
159 Cooked (large amount of water, 92.4 24 1.4 .2 5.3 1.0 .8 46 31 .5 90 .03 .03 .2 19
long time). I
160 Dehydrated, msuuited 3/ ....... 4. 310 14.4 1.9 72.5 11.1 7.2 394 288 4.9 540 .53 .38 2.9 218
Cabbage salad. See Coleslaw. 1
i
Cabbage, celery or Chinese: I
161 Raw. ........................... . 95.4 14 1.2 .3 2.4 .5 .7 43 41 .9 260 .03 .04 .4 31
162 Cooked .......................... 95.4 14 1.2 .3 2.4 .5 .7 43 41 .9 260 .02 .03 .3 22
'Cakesl
163 Angel food. ..................... 31.6 270 8.4 .3 58.7 0. 1.0 6 24 3 (0) .01 .14 .2 (o)
164 Foundation ...................... 25.1 350 5.9 11.7 55.9 1 1.4 126 120 .5 3] 160 .03 .08 .2 (o)
165 Foundation, plain icing. ....... . 24.1 342 5.0 9.3 60.4 1 1.2 101 96 .4 3] 120 .02 .07 .2 (0)

 

 

166
167

168
169
170
171
172
173

174
175
175

177
178

179
180

181
182
183

184
185
186

187

Foundation. fudge icing.. ..... ..
Fruit, dark. .......... . .........
Plain cake and cupcakes. ....... .
Plain cake and cupcakes. iced...
Pound .......................... .
Rich. ............. . ......... . . . .
Rich. plain icing ...............
Spowe. ....................... ..
Candy:

Candied or glace peel:

Citron. ......... . .............

Ginger root, crystallized. . . . .
Lemon, orange, or grapefruit
peel.
‘Butterscotch ....................
'Caremels. .......................

Chocolate, sweetened, milk... ...
Chocolate, sweetened, milk, with
almonds.

Chocolate creams. .............. .
Fondant .........................
.mdge' Plain. eeeeeeeeeeeeeee one.
Hard. ...........................
Nashmallows. e e oooooooooooooooo e
'Peenut brittle. ................ .
Cantaloups, raw. ................. .

 

8.9

H
HBBm8&
II...

(Dbmwrocn mp.

U)

1.
15.
2.

94-0

 

349
354

327
322
434
392
373
291

314
340
316

410
415

503
532

394
352
411

383
325
441

20

 

o e on
N43-

\onbwro-b

 

 

58-5
55-9

57.0
62.1

49-3

58.2
54.4

80.2
87.1
80.6

85.6
77-5

55-7
50.0

72.
91.
81.3

99-
81.
72.8

4.6

 

.2
1.2

.1

.1

0.
.2

 

 

98
97

155
117

52
105

70)
.4/48
(0)
(o)
38

17

 

101
126

137
104
104
113

94
110

7
90

283
249

(0)
67

(o)
(0)
124

16

 

Note: Asterisk indicates that values are calculated from a recipe; parentheses indicate imputed value.

y Year-round aVerage.
2] If sulfited, the thiamine value would be much lewer, end the ascorbic acid value would be about double.
3/ If the fat used in the recipe is butter or fortified margarine, the vitamin A value per 100 gm. would be 540 I.U. in foundation cake:

430 I.U. in foundation cake, iced; 410 I.U. in dark fruit cake: 370 LU. in plain cake: 280 LU. in plain cake,

cake; 8}) I.U. in rich cake: and 690 LU. in rich cake. iced.
51/ If the calcium contributed by chocolate is considered unavailable, the value would be 38 mg. per 100 gm.
3/ Vitamin A based on deeply colored varieties.

 

120
160

120

33°
210

170
520

E£J=iEEJ=ikti E21=i
ES

(0)
17O

150

(0)
220

(o)
(0)

H3420

 

.02
-14

.03
.02
.12
.03
.02
.05

(0)

.02

.10
.13

(53
.01
(o)

(o)
.09

 

.08

.2
1.1

-3
.9
.2
.2
.2

 

(o)
(0)

(o)
(o)
(o)
(0)
(o)
(o)

l

(0)

Trace

(o)
(0)

(0)

Trace

(o)
(o)

33

 

iced: 99) LU. in pound

6t

TABLE l.—~Composition of

foods . 100 grams ,

 

edible port ion--Cont imed

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food Carbo— Phos- Vito.- . . . Ascor-
Food and description Water en— in: Fat hxdrate Ash 06.11; phozs Iron min A T1318,- 12:23:11 N1a— bio
orgy e1 Total Fiber on us value mne on: acid
Ee%%;GmGflGi-$E&LW&M£M£V®
Carrots
188 Raw ............................ . 88.2 42 1.2 0.3 9.3 1.1 1.0 39 37 0.8 12,000 0.06 0.06 0.5
“189 Cooked. ....................... .. 91.5 30 .6 .5 6.4 .8 1.0 26 26 .6 12,500 .05 .05 .4 4
Canned:
19o Solids and liquid ............ . 92.2 28 .5 .4 6.1 .6 .9 22 24 .6 12,000 .02 .02 .3 2
191 Drained solids ................ 91.5 30 .6 .5 6.4 .8 1.0 26 26 .6 17,570 .02 .02 .3 3
192 Strained (infant food). ....... 92.0 26 1.1 .1 5.9 .9 .9 25 23 .6 8,940 .02 .03 .5 4
193 Dehydrated. ..................... 4. 347 4.11.4 84.5 9.7 6.0 246 104 2.3 114,800 .31 .30 3.0 12
194 Cashew nuts. roasted or cooked.... 3.6 578 18.5 48.2 27.0 1.3 2.7 46 428 5.0 -- .63 .19 2.1 --
Catsup, tomato. See Tomato catsup.
Cauliflower:
195 Ram...- ...................... 91.7 25 2.4 .2 4.9 .9 .8 22 72 1.1 90 .11 .10 .6 69
196 Cooked. ......................... 91.7 25 2.4 .2 4.9 .9 .8 22 72 1.1 90 .06 .08 .5 28
197 Frozen. ....... . ................. 91.7 25 2.4 .2 4.9 .9 .8 22 72 1.1 80 .09 .08 .5 51
Celery, bleached:
198 Raw. ........................... . 93.7 18 1.3 .2 3.7 .7 1.1 50 4o .5 o .05 .04 .4 7
199 Cooked. ........... . ............ . 93.7 18 1.3 .2 3.7 .7 1.1 50 40.5 0 .04 .03 .3 5
Cereal foods (infant food):
200 Dry, precooked. ................. 5.7 364 14.2 2.4 73.4 1.4 4.3 651 686 33.9 (0) 1.19 .46 y4.9 (0)
See also Oatmeal (infant food).
Chard, leawes and stalks:
201 Ran. ........................... . 91.8 21 1.4 .2 4.4 .9 2.2 _2/105 36 2.5 2,800 .06 .07 .4 38
202 Cooked. ........................ . 91.8 21 1.4 .2 4.4 .9 2.2 3/105 33 2.5 3,110 .04 .06 .4 17
C3161‘d,1eaves only:
203 Ram. ........................... 91. 27 2.6 .4 4.8 .8 1.2 ylos 36 2.5 8,720 .06 .18 .4 38
204 Cooked .......................... 91. 27 2.6 .4 4.8 .8 1.2 2 105 36 2.5 9,690 .04 .16 .3 17
Cheese:
205 Blue mold,domestic type ......... 40. 368 21.5 30.5 2.0 o 6.0 315 339 (.5) (1,240) .03 .61 .4 (c)
206 Camembert. ..................... . 52.2 299 17.5 24.7 1.8 o 3.8 105 184 .5 (1,020) .04 .75 1.1 (o)

217

218
219
223

221
222
223

224

225

Note:

Cheddarunuunu...

Cheddar, processed. ............ .
Cheese foods, cheddar” ....... ..
Cottage. from skim milk.... .....
Cream cheese.... ....... .........
Limburger.......................
Parmesan. . . . ......... . . . . ...... .
Swiss..... ................ ......
Svriss,processed... ............. .

Cherries, sour, sweet, and hybrid,
raw.

(marries, red, sour, pitted,canned

Chicken: 5y
Raw:
Broilers. total edible. . . . . . . .
Roasters, total edible.. . . . . . .
Hens , total edible ............
Fryers (cut-up piecw):
Breast . . . . . ................ .
Leg. ...... . .................

Canned, boned, meat only. . . . . . . .

Chicken broth. See Soup canned,
bouillon, broth and consomme.

Chicken soup. See Soups, canned
chicken.

Chickpea}: or garbanzos, dry, whole
seed, raw.

Chile con came (without beans),
earned SJ.

 

37-
40.

76-5
51.
45-
30.
39.
40.

83.0

86.6

71.2
66.0

55-9

74-9
74-5
61.9

10.6

66.9

 

371
345
393
355

61

151

302

104
112
199

359

 

25.0
23.2

1905

9.0
21.2

fiio
27-5
26.4

1.1

20.8

10.3

 

4-7

14.8

 

$09

5.8

 

0000

00000

5.3

.2

 

2.2

 

725
573
570

68

590
1,160

925
887
18

ll

92

495

393
823

375

 

152

 

7.1

1.4

Asterisk indicates that the item is calculated from a recipe: parentheses indicate imputed value.

 

1.400
(1.100)

(1.670)
(20)

(1.450)
1,280
(1.060)
1.450
1,390

620
720
(0)

(o)

(o)
(o)
(0)

Trace

150

 

.02
.02
(.02)
.02

(.01)
.08
.02
.01
.01

.08
.08
.08

.07
.10

.04

 

.16

Trace
Trace

02
(.1)

1.5

 

.12

2.2

1] Based on products ranging from 2.5 to 6.6 mg. per 100 gm. of cereal. The niacin value of some products is as high as 23.0 mg.

2

L2

Calcium may not be available because of presence cx‘ oxalic acid.

.3] 460 mg. if the added emulsifying agent does not contain phosphorus.

A!
..l

540 mg. if the added emulsifying agent does not contain phosvghcrus.
Vitamin values are based. on muscle meat only.
Not less than 60 percent meat, not more than 8 percent cereals, seasonings.

 

‘ (o)

(0)
(o)
(0)

(o)
(o)
(o)
(o)
(o)

(0)
(0)
(0)

(0)

(o)
(o)

(2)

I3

TABLE 1.——Conposition of foods, 100 grams, Odible portion-Jontimed

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food. Carbo— Phos- Vite- . . Ascor-
Pro- Cal- Tina;- Ribo- N13.-
Iood and description Water en- Tat ML Ash phar- Iron min A bio
egg “in Total 'Tiber cm" 118 value “in” flu“ “'1 acid
132*; 9332 Elk 9&- 9': GA: 02.- !8: 21- 1‘5.- !-_L'- k.- E“: E 5‘:
226 011111 sauce ....................... 68.7 98 2.8 0.4 23.7 0.7 4.4 (12) (18) (0.8) (1,880) (0.09) (0.07) (2.2) (11)
Chocolate:
227 Bitter er unsweetened ........... 2.3 501 (5.5)52.9 1129.2 2.6 3.2 _2j 98 446 (4.4) 60 .05 .24 1.1 (o)
Sweetened:
228 Plain ......................... 1.4 471 (2.) 29.8 62.7 1.4 1.4 y(63) (287) 2.8 (30) (.03) (.15) (.6) (0)
Milk. See Candy.
Milk,with almonds. See Candy.
229 'Chocolate beverage, made with milk 80.5 96 3.35.0 10.5 .1 .7 104 92 .2 140 .03 .16 .1 1
23) Chocolate sirup ................... 39.0 209 (1.2) 1.1 56.6 .6 .63fl15) (86) (1.4) .. .. .. .. ..
Cider. See Apple juice.
Citron. See Candy.
Clams, long and round:
231 Raw, meet only .................. 80.3 81 12.8 1.4 3.4 - 2.1 (96) (139) (7.0) 110 .10 .18 (1.6) .-
232 Canned.solidsandliq111d ...... . 86.7 51 7.9 1.0 2.1 -- 2.3 87 125 6.3 (80) (.05) .10 1.1 -.
233 Cocoaéwgreakfast, p1e1n, dry 3.9 293 (8.) 23.8 y48.9 4.6 5.0 y125 712 11.6 (30) .12 .38 2.3 (0)
.P or.
234 ‘Cocoa. beverage, made with all .1111: 79.0 95 3.8 4.6 10.9 .1 .9 119 114 .4 160 .04 .19 .2 1
Coconut:
235 Fresh, meat. .................... 46.9 359 3.4 34.7 14.0 3.2 1.0 21 98 2.0 o .10 .01 .2 2
236 Dried, shredded (sweetened) ..... 3.3 556 3.6 39.1 53.2 4.1 .8 43 191 3.6 0 Trace Trace Trace (o)
237 11111. only ....................... 93.6 25 .3 .4 5.0 - .7 24 29 .1 0 Trace Trace .1 2
God:
233 3a.. ............................. 82.6 74 16.5 .4 o. o 1.2 10 194 .4 0 .06 .09 2.2 2
239 Dried ......................... .. 12.3 375 81.8 2.8 o. o 7.0 (50) 891 3.6 0 .08 .45 10.9 (o)
240 ‘Colealaw ......................... . 83.6 86 1.3 6.1 7.7 .9 1.3 39 27 .4 7o .05 .04 .2 41
Collards:
241 Ran ............................ . 86.6 40 3.9 .6 7.2 1.2 1.7 249 58 1.6 6.870 .11 .27 2.0) 100

242 Cooked (boiledinsmall or . 86.6 40 3.9 .6 7.2 1.2 1.7 249 58 1.6 7,630 .08 .24 (1.7) 44
moderate amount of water until
tender).

243 Cooked (boiledinlarge mount 86.6 40 3.9 .6 7.2 1.2 1.7 249 58 1.6 7.630 .07 .21 (1.4) 33
of water, long time).

Condensed milk. See Milk, cow.

244 Cookies, plain and assorted....... 4.8 436 6.0 12.7 75.0 - 1.6 22 65 .6 (o) .04 .04 .5 (0)
Cooking oil. See Oils, salad or
cooking.
Corn, Sweet, white or yellow:

245 Ran 73.9 92 3.7 1.2 20.5 .8 .7 9 120 .5 3/ 390 .15 .12 1.7 12
Cooked 75.5 85 2.7 .7 20.2 - .9 5 52 .6 _3_/ 390 .11 .10 1.4 8
Canned:

247 Solids and liquid............. 80.5 67 2.0 .5 16.1 .8 .9 4 51 .5 3/ 200 .03 .05 .9 5

248 Drained solids................ 75.5 85 2.7 .7 20.2 1.1 .9 5 52 .6 3/ 230 .03 .06 .9 5

249 Frozen 78.0 77 3.2 .9 17.3 .7 .6 8 101 .4 110 .12 .10 1.4 8

Corn and soy grits. See Breakfast
foods, mixed cereals.
'Corn bread or muffins, made with; .
25o Whole ground corn meal... ..... .. 49.2 215 . 5. 34.8 .6 3.1 141 216 1.7 _4_/ 130 .15 .18 .8 (o)
4. 36.6 .2 2.8 139 155 1.9 5/ 130 .17 .23 1.3 (o)

252 Corn flakes....................... 3.6 385
253 Corn flakes (added thiamine, 3.6 385
niacin. and iron).

.04 .10 1.6 (o)
(0) .41 .10 2.2. (0)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

7 2
251 Enriched, degermed corn meal” .. 49.2 219 6.7

8

8

7

7

.4 85.0 .6 2.9 11 58 1.
4 85.0 .6 2.9 11 58 2.

NW
A

O
V

Note: Asterisk indicates that values are calculated from a recipe; parentheses indicate imputed value.

1/ Approximately one-third of this total amount of carbohydrate calculated by difference is starch and sugar. The remaining portion is
made up of materials thought to be utilized only poorly if at all by the body.

3/ Calcium may not be available because of presence of oxalic acid.

3] Vitamin A based on yellow corn: white corn contains only a trace.

:1] Based on recipe using white corn meal: if yellow corn meal is used the vitamin A value is 330 LU.

2/ Based on recipe using white corn meal: if yellow corn meal is used the vitamin A value is 250 LU.

Ea

TABLE l.-—Conposition of foods, 100 grams, edible portionuContimed E

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food Carbo- Phos- Vita— . Ascor-
Pro- 081- Thu!- Ri'bo- Nia-
l‘ood and description Water en- , Fat drate Ash hor- Iron min A bic
L137 tom m; ciun Pu! value mine flwin cin acid
%%G&@G&G&%k&&&fi:¥§:k&
Corn flour ....................... 12. 368 7.8 2.6 76.8 0.7 0.8 6 (178) 1.8 y340 0.20 0.06 (1.4) (0)
Corn grits, degermed:
Unenriched:
Dry .......................... 12. 362 8.7 .8 78.1 4 .4 4 73 1.0 _2_/300 .13 .04 1.2 (0)
'Cooked. ...................... 87.1 51 1.2 .1 11.0 1 .6 1 10 .1 _2_/ 40 .02 .01 .2 (0)
Enriched:
Dry .......................... 12. 362 8.7 8 78.1 4 .4 4 73 3/2.9 g/ 300 3] .44 3/ .26 3]3.5 (o)
‘Cooked ...................... . 87.1 51 1.2 1 11.0 1 .6 1 10 .3 y 40 .04 .03 .4 (0)
Corn meal. white or yellow:
Whole ground. dry:
Unbolted .................... . 12. 355 9.2 3.9 73.7 1.6 1.2 10 256 2.4 4/510 .38 .11 2.0 (o)
Bolted ....................... 12. 362 9.0 3.4 74.5 1.0 1.1 6 (178) 1.8 _4/440 .30 .08 1.9 (o)
Degermed, unenrichedx
Dry ......................... . 12. 363 7.9 1.2 78.4 .6 .5 6 99 11 4J300 .14 .05 1.0 (0)
'Cooked ...................... . 87.7 50 1.1 .2 10.7 .1 .3 1 14 2 _4/ 40 .02 .01 .1 (0)
Degermed, enriched-x
Dry ......................... . 12. 363 7.9 1 2 78.4 .6 .5 6 99 3/2.9 4] 3003/ .44 3/ .26 3/3.5 (0)
'Cooked ....................... 87.7 50 11 .2 10.7 .1 .3 1 14 .4 4] 40 .06 .04 .5 (o)
Self-rising, dry:
Unenriched. ................. . 12. 340 8.7 3.7 70.8 1.5 4.8 262 634 2.3 _4/480 .36 .10 19 (0)
Enriched ..................... 12. 340 8.7 3.7 70.8 1.5 4.8 262 634 3/2.9 _4j4803/.44 _3/ .263j3.5 (0)
Corn 05.1. See Oils, salad or
cooking.
Corn simp. See Six-up, table
blends.

Cornstarch. See Starch.

Cornstarch pudding. See Blane
mange.

Corn sugar. See Sugars.

Cottonseed oil. See Oils, salad
or cooking.

257

269
270

271

272

273
274
275

277
278

279
280

231
282

Note:

1.] Vitamin A based on yellow corn flour; white corn flour contains only a. trace.
y Vitamin A based on yellow corn grits; white corn grits contain only a. trace.

3] Iron, thiamine, riboflavin, and niacin are based on the minimum level of enrichment Specified in standards of identity promulgated

Cowpeast
Immature seeds:
Ram. ...................... ..
Cooked. ..................... 0
Mature seeds, dry. ............ .
Young green pods, raw (includ—
ing asParagus-beans).

Crabs, Atlantic and Pacific,
hard-shell:
Row. ...........................
Canned or cooked, meat only....

Crackers:
Graham. ............ . .......... .
Seltines . ......................
Soda, plain. ................. . .

Cracker meal. See Crackers, soda.

Cranberries:
Raw ................. . ......... . .
Dried ........................ . .

Cranberry sauce, sweetened,
canned or cooked.

Cream:
Light, table or coffee ........ .
Heavy or whipping ..............

Cress, garden:
Raw. .......................... .
Cooked. (boiled in small or
moderate amount of water
until tender).

 

65.9
74-9
10.6
86.2

 

130
94

104

393
431

48
368
198

204
33°

41
41

 

 

 

74-3
71.1

72-7

11.3
84.3

51-4

 

.8
-4
.2

.COH
4> £4:-

00

 

 

37
37
77
53

(39)
45

ESQS E3

82
(8)

97
78

211

 

211

182 2.5
182 2.5
451 6-5
65 1.1
(160) (.8)
182 .9
203 1.9
92 1.0
95 1.1
11 .6
22 3.4
(7) (~3)
77 .1
61 .0
(38) (2.9)
(35) (2.9)

 

Asterisk indicates that values are calculated from a recipe; parentheses indicate imputed value.

under the Food, Drug, and Cosmetic Act.
A] Vitamin A based on yellow corn meal; white corn meal contains only a. trace.

 

40
(300)
(30)

330
1,440

§~8§ ‘§‘

(0)
(0)
(0)

.605)

 

"82905

(.03)
.19

(.02)

.03
.02

.11
.07

 

'08
.16
.10

(.06)

.12
.04
.05

(.02
.18

(.02)

.11

.17

 

.15

I I
HR) 00m

2.7
(2.5}

HHH
C
HOU‘I

1.0

 

.8

35 no 23 t3

(0)
(o)
(0)

Ga

 

 

 

 

 

TABLE 1.-—Composition of foods, 100 grams, edible portion——Contim1ed
Food Caz-bo- Phos- Vita— . . Ascor-
Pro- Cal- Th1a— Ribo- N18:-
Food. and description Water en- , Fat mdrate Lsh . phor- Iron in A . . . bic
ergy tein Total Fiber cium us l:alue mm flaw m on: acid
P_ct_- 011.- 91- 51° 9& GA. Gl- ¥£g &- & ML ‘48- £58; Hg is;
Cress, gardem-Contimied
283 Cooked (boiled in large amount 87.2 41 4.2 1.4 5.3 1.2 1.9 211 (38) (2.9) 3,300 0.06 0.13 0.7 29
of water a. long time).
284 Cress, water, leaves and stems, 93.6 18 1.7 .3 3.3 .5 1.1 195 46 2.0 4,720 .08 .16 .8 77
raw.
285 Croaker, raw ........ . ............ . 77.4 96 17.8 2.2 0. 0 1.3 _- -— -- — .16 .06 (1.8) ~—
286 Cucumbers, raw. ................. .. 96.1 12 .7 .1 2.7 .5 .4 10 my .3 _1_/ 0 .03 .04 .2 8
Cucumber pickles. See Pickles.
287 Currants, red, raw. .............. . 84.4 55 1.2 .2 13.6 4.0 .6 36 33 .9 120 .04 -- -- 36
288 'Gustard, baked. ................... 77.3 114 5.3 5.4 11.2 0 .8 114 119 .5 340 .05 .20 .1 Trace
Custard pie. See Pies.
289 Custard pudding, canned, strained 75.2 108 3.0 2.7 18.3 .1 .8 92 82 .3 220 .02 .12 .1 1
(infant food).
Dandelion greens:
290 Raw ........ . ........ . ........... . 85.8 44 2.7 .7 8.8 1.8 2.0 187 70 3.1 13,650 .19 .14 (.8) 36
291 Cooked. .............. . ......... . 85.8 44 2.7 .7 8.8 1.8 2.0 187 70 3.1 15,170 .13 .12 (.7) 16
292 Dates, "fresh" and dried. ........ . 20. 284 2.2 .6 75.4 2.4 1.8 72 60 2.1 60 .09 .10 2.2 (o)
293 Doughnuts, cake type.... ......... . 18.7 425 6.6 21.0 52.7 .2 1.0 73 286 (.7) 140 .16 .13 1.2 (o)
294 1:915, raw. ....................... . 71.6 162 18.6 9.1 0. 0 1.0 18 202 .7 1,800 .28 .37 1.4 .-
295 Eggplant, raw. .................. .. 92.7 24 1.1 .2 5.5 .9 .5 15 37 .4 30 .04 .05 .6 5

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

297
298

299

301
302

303

304
305

307
308

109
311
312

313
314

Eggs, hen, fresh, stored. or

frozen:
Ram
Whole. ............. o ooooooooo o
lhite. ............ . ......... . .
Yolk. ............ . ............
Cooked:
Hard-cooked. ............ . . . . . .
‘Omelet.... .................. ..
Poached. ......................
'Scrambled. ................... .
Dried-t
Whole.......... .............. .
White. ....................... .
Yolk. . . . . . ................. . . .
Endive, ran. ..................... .

Escarole, raw. See Endive.
Evaporated milk. See Milk, cow.

Farina;
Unenrichedx
Ran ......................... . .
'Cooked. .......................
Enriched:
Rev. ..........................
'Cooked. .......................

Fats . aooldng (vegetable fat). . . . .

Figs:
Raw. ............................
Canned. sir-up pack, solids and
liquid.
Dried. ........ ...... ........... .

 

 

162

361
162
171
160
171
E92

693

370
44

370
44

884
79

113

270

 

12.8
10.8
16.3

12.8
11.0
12.7
11.0

 

4.0

100 .

-4
-3

1.2

 

M
o a

M
I

FUNK)
o o o
WKU‘J‘

4.0

 

CO

0000

000

 

H H
0. O
\lmo

HHD—‘H
O...

. ‘E°f‘%”
‘0 Wmm \nmkfio

.4

-4

06
-4

2.4

 

54
147

81
81
190
282

79

54
35

186

 

210
17

210

194
210

194

757
135
1,123

112
13

112
13

32
21

1.0
.1

.6
-4

 

111

3.0

Note: Asterisk indicates that values are calculated from a recipe: parentheses indicate imputed value.

_1j Based on pared cucumbers: unpared contain about 1.2 mg. iron and 260 LU. vitamin A per 100 gm.
2/ Iron, thiamine, riboflavin, and niacin are based on the minimum levels of enrichment Specified in standards of identity promulgated
under the Food, Drug, and Cosmetic Act.

 

1.140
(0)

3,210

1.140
1,040
1,130
1,040

3.740
o

5.540

3.000

(0)
0

(0)

59 E?

 

. 10

-27
.08
.08

.08
.08

.50

.07

0%
.01

g. 37

.04

.06
.03

.16

 

.%
'35

.27
.27
.24
.27

1.06
2.05
.66

.12

.06
.01

.26
003

.05
.03

.12

(.1

Trace

.1
.1
.1
.1

.8
.1

-5
-4

 

107

COO

0000

CO

11

(0)
(0)

(o)
(0)

Trace

 

(0)

La

 

93

 

 

 

 

 

 

 

 

 

TABLE l.--Composition of foods, 1(1) grams, edible portion-—Contim1ed
Food Carbo- Phos- Vite, . . Ascor-
P - Cal- - -
Food and description Water 9121- t::n Fat hydrate Ash cium phor- Iron min A Till:- 22in N1:- bic
ergy Total Fiber 15 value m °‘ acid
@LflthGgGm-GgGm-Ma-Ms-&:LU-Ms-k~k¥a
315 Fig bars............... ........... 13.8 350 4.2 4.8 75.8 1.7 1.4 69 69 1.3 o 0.02 0.06 0.9 (0)
Fish. See individual kind, as
Bluefish, Cod, Halibut, etc.
316 Flounder, Summer and winter. raw.. 82.7 68 14.9 .5 0. o 1.3 61 195 .8 - .06 .05 1.7 -.
Flour. See Corn, Rye, Wheat
flours, etc.
Frankfurters. See Sausage.
317 Frog legs, ran.................... 81.9 73 1.6.4 .3 0. 0 1.1 18 147 1.1 0 .14 .25 1.2 ..
318 Fruit cocktail, canned, solids 80.6 70 .4 .2 18.6 .4 .3 9 12 .4 160 .01 .01 .4 2
and liquid.
Garbanzos. See Chickpeas.
Gelatin, dry:
319 Plain........................... 13.0 335 85.6 .1 0. o 1.3 (0) (0) (o) (o) (o) (o) (o) (0)
320 Dessert powder............. ..... 1.6 380 9.4 .0 88.7 o .3 (o) (0) (o) (0) (0) (0) (o) (o)
‘Gelatin dessert, ready-to-serve:
321 Plain... ...... .................. 83.1 65 1.6 .0 15.2 o .1 (o) (0) (0) (0) (o) (o) (o) (o)
3 With fruit added................ 80.7 71 1.4 .1 17.5 .2 .3 6 11 .3 110 .03 .02 .2 3
Ginger ale. See Beverages,
carbonated.
33 mmywmmun ....... “unuun p4 p7 3” m3 m6 J 211m n 25 1m .m 0810 (m
Goat milk. See Milk, goat.
324 Gooseberries, raw........... ...... 88.9 39 .8 .2 9.7 1.9 .4 22 28 .5 290 .. .. ._ 33

 

 

 

 

 

 

 

 

 

 

 

 

 

325
326

116

(z

337

338
339

Note:

Grapefruit:
Raw .............................
Canned in sirup, solids and

Grapefruit juice:
Fresh ...........................
Canned:
Unsweetened ...................
Sweetened .....................

Grapefruit juice concentrate,
frOzen.

Grapefruit-orange juice blend:
Canned:
Unsweetened ...................
Sweetened .....................
Frazen concentrate. .............

Grapes, ram

American type (slip skin) as
Concord, Delaware, Niagara,
and Scuppernong.

European type (adherent skin) as
Malaga. Miscat, Sultanina
(Thompson Seedless) , and Flame
Tokay.

Grape juice, bottled, commercial...
Griddlecakes. See Pancakes.
Guewas, common. raw ...............
Haddock:

Raw. ............................
Cooked, fried. ................. .

 

85.3

88.5
85.1
58.

81.9

81.6

81.

80.6

80.7
66.9

 

52
147

52
147

67

Asterisk indicates that values are calculated

 

.6

-5

.5
1.9

 

.2
.2

.1

.1

.4

.1
.1

.4

1.4

.0

.6

.1
5-5

 

10.1

9.2

9.8
13.7

38.1

7710.4

13-9
37-9

16.7

18.2

17.1

0.
7.0

 

5-5

-4
.4

 

H H
O

 

22
13

0000

31

17

17

10

30

23
18

 

I: 56

13

13
13

51

15
55

21

21

29

197
182

 

.7

.7
06

from a recipe: parentheses indicate imputed value.

 

Trace
Trace

Trace

Trace
Trace

 

I04
.03

.03
.03

.12

.05
.05
.17

.05
.04

 

.02
.02

.02

.02
.02

.07

.02
.02
.06

.08
.09

 

.2
.2

.2

.2
.2

.2
.2

.2

.2

(.2)

1.2

2.4
2.6

 

1315

35
35

135

’38
137

Trace

302

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TABLE l.-—Composition of foods, 1CD grams. edible portion--Contimcd
Food Carbo- Phos- Vita- . . . Ascor-
. Pro- 081- Thw- Rlbo- N15..-
l‘ood. and. description Water :21 tein Fat Togldrat;iber Ash ciun ptzr- Iron 381:1: mine flawin cin 82::
ac:- L-l- 92 91- 93.- 93 91- ‘Aee- 19.- 85.- :___u. L‘E as: 38; &
Halibut:
340 Re. ............................ . 75.4 126 18.6 5.2 0. 0 1.0 13 211 0.7 440 0.07 0.06 9.2 —
341 Cooked, broned ................ . 64.2 182 26.2 7.8 0. o 1.9 14 267 .8 -. .06 .07 10.5 .-
Ham. See Pork.
Hamburger. See Beef.
Heart:
7 342 Bee£,1ean,ra.. ............... 77.6 108 16.9 3.7 .7 o 1.1 9 203 4.6 30 .58 .89 7.8 6
343 Calf, canned, strained (infant 82.7 81 13.4 2.5 .2 0 1.2 12 150 3.6 -- .06 .82 4.5 .—
food).
344 Chicken, re..... ................ 69.6 157 20.5 7.0 1.6 0 1.3 23 142 1.7 30 .12 .91 5.2 6
345 Pork. raw. ...................... 76.8 117 16.9 4.8 .4 o 1.1 35 132 2.7 30 .43 1.24 6.0 6
346 Herring, Atlantic, raw... ........ . 67.2 191 18.3 12.5 0. 0 2.7 -- 256 1.1 110 .02 .15 3.4 -
347 Herring. lake, raw. ............... 74.0 140 18.5 6.8 0. 0 1.1 12 152 .5 (100) .09 .09 3.1 .-
348 Herring, Pacific, re.... ......... . 79.6 94 16.6 2.6 o. o 1.3 -. - - 100 .02 .22 (2.2) —
349 Herring. smoked, kippered ......... 61.0 211 22.2 12.9 0. o 4.0 66 254 (1.4) 0 Trace .28 (2.9) .—
Eominy, dry. See Corn grits.
350 Honey, strained or extracted...... 20. 294 .3 0. 79.5 .- .2 5 16 .9 (0) Trace .04 .2 4
351 Honeydew melon, raw. .............. 90.5 32 .5 o. 8.5 .4 .5 (17) (16) (.4) 40 .05 .03 .2 23
352 Ice cream, p1e1n. ................ . 62.1 207 4.0 12.5 20.6 o .8 123 99 .1 520 .04 .19 .1 1
353 Jams. marmalades, preserves ...... . 28. 278 .5 .3 70.8 .6 .4 12 12 .3 10 .02 .02 .2 6
354 Jellies. ......................... . 34.5 252 .2 .0 65.0 o .3 (12) (12) (.3) (10) (.02) (.02) (.2) 4
Kala:
355 Ran. ................ . .......... . 86.6 40 3.9 .6 7.2 1.2 1.7 225 62 2.2 7,540 .10 .26 2.0 11
356 Cooked. . ...................... . 86.6 40 3.9 .6 7.2 1.2 1.7 225 62 2.2 8.380 .07 .23 1.7 5?
357 szen . . .. .................. 86.6 40 3.9 .6 7.2 1.2 1.7 225 62 2.2 7,000 .08 .22 1.7 47

f - VS - O 0506”

358
359

361
362

363
365

367
368
369
370

371
372

373
374

Kidneys , ram

Beef ............................
Pork. .......................... .
Sheep. ..........................
Kohlrabi:
Raw... ....................... ...
Cooked ......................... .
Lamb:
Carcass or side, raw:
Thin. ........................ .
Medium fat ................... .
Fat .......................... .
Retail items _1j, medium fat:
Rib chop:
Ram .........................
Cooked. .................... .
Shoulder roast (wholesale
3-rib):
Rm... ........... . ......... .
Cooked. .....................
Leg roast (wholesale leg):
Raw ........................ .
Cooked ..................... .

Canned, strained (infant food)”

lamb and vegetable soup, canned,
strained (infant food). See
Soups. canned, vegetable and

lamb.
Lard ......................... .....
Lemons. oooooooooooooooooooo cocoa-o

i

 

63-72

0.

.3274
. 1074

 

89.3

114
105

“8‘8

206
317
414

356
418

 

2951

342 ‘

235

902

 

32

17.1

15.7
13.0

 

 

 

me

 

O.

 

8.7

O

H H
I O

H

 

0

-5

 

11
13

10

16

O

40

. 257

 

221

237

‘68

191
157
93

138

155
188
213

170

 

2.6

2.4
2.0

2.2
3.0

M‘AJM
- I a
WP“

Note: Asterisk indicates that values are calculated from a. recipe: parentheses indicate imputed value.

 

1,150
130
(1.150)

Trace
Trace

(0)
(o)
(o)

(o)
(o)

(o)
(0)

(0)

(0)
(0)

 

.04

 

.21

.16

.18
.26

.19
.22

.22

')
a

Trace

 

.1

y Values for raw items are from the medium fat wholesale cuts considered to be nearest approximations for indicated retail items.

 

IE

 

 

ZS

 

 

 

TABLE 1.—-Composition of foods, 1CD grams. edible portion--Contimed
Food _ Carbo- Phos- V' t . . As -
Food. and description Water en- 121.11 Fat _ game ‘51" oil. phor- Iron mine; Thw- Ribo- Nia- biz:
ergy e1 Total Fiber c u us value mm flavm on acid
12*;- C_81_' Em; 5&- G_m: 91': EE- EB; 58; £85; 1.0. 93; Ms- N’s- 168-
Lemon juice:
375 Fresh ........................... 91.4 24 0.4 0.2 7.7 0.0 0.3 14 11 0.1 0 0.04 Trace 0.1 50
Canned:
376 Un5weetencd ................... 91.4 24 .4 .2 7.7 .0 .3 14 11 .1 o .04 Trace .1 42
377 Concentrate ................... 58. 116 2.0 1.0 37.5 .1 1.5 68 54 .5 (0) .22 .02 .7 230
Lentils, dry:
378 Wmle(entire seeds) ........... . 11.2 337 25.0 1.0 59.5 3.7 3.3 59 423 7.4 570 .56 .24 2.2 5
379 Split (without seed. coat). ...... 12.2 339 24.0 1.2 60.4 1.7 2.2 34 292 7.4 570 .56 .24 2.2 5
Lettuce. ram
380 Headed ......................... . 94.8 15 1.2 .2 2.9 .6 .9 22 25 .5 540 .04 .08 .2 8
381 All other oooooooooooooooooooooo o 94.8 15 1.2 .2 2.9 06 09 62 m 1.1 1,620 004 008 .2 18
382 Limes ............................ . 86.0 37 .8 .1 12.3 (.9) .8 (40) (22) (.6) o (.04)(Trace) (.1) 27
383 Lime juice, fresh. ................ 91.0 24 .4 .o 8.3 .0 .3 (14) (11) (.1) o (.04)(Trace) (,1) 27
Liver:
Beef:
384 Raw. .................. . ...... . 69.7 136 19.7 3.2 6.0 0 1.4 7 358 6.6 43,900 .26 3.33 13.7 31
385 Cooked, fried ................ . 57.2 208 23.6 7.7 9.7 0 1.8 8 486 7.853.500 .26 3.96 14.8 31
386 Calf, raw. ...................... 70.8 141 19.0 4.9 4.0 0 1.3 6 343 10.6 22,500 .21 3.12 16.1 36
337 Chicken, raw. .................. . 69.6 141 22.1 4.0 2.6 0 1.7 16 240 7.4 32,200 .20 2.46 11.8 20
338 Park, m ...................... . 72.3 134 19.7 4.8 1.7 0 1.5 10 362 18.0 14,200 .40 2.98 16.7 23
389 Sheep or lamb, raw .............. 70.8 136 21.0 3.9 2.9 0 1.4 8 364 12.6 50.500 .40 3.28 16.9 33
390 Livegtsoiiafmed, strained (infant 77.8 108 16.0 3.9 1.0 0 1.3 m 278 7.1 19,200 .04 2.14 6.4 --
Liver sausage. See Sausage.
Liverwurst. See Sausage, liver.
lobster:
:91 Raw ............................ . 79.2 88 16.2 1.9 .5 0 2.2 61 184 .6 .- (.13) .06 (1.9) ..
392 Canned. ........... . .............. 77.2 92 18.4 1.3 .4 0 2.7 65 192 .8 —— (.03) .07 (2.2) ..
393 Loganberries, raw ................ . 82.9 62 1.0 .6 15.0 1.4 .5 35 19 1.2 (200) (.03) (.07) ( .3) 24

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Macaroni:

Unenriched:
394 Dry........................... 8.6 377 12.8 1.4 76.5 .4 .7 22 165 1.5 (0) .09 .06 2.0 (0)
395 'Cooked........................ 60.6 149 5.1 .6 30.2 .2 3.5 9 65 .6 (0) .02 .02 .5 (o)
Enriched:
396 Dry........................... 8.6 377 12.8 1.4 76.5 .4 .7 22 165 I1/2.9 (0) _1/.88 1] .37 376.0 (0)
397 ‘Cooked........................ 60.6 149 5.1 .6 30.2 .2 3.5 9 65 1.1 (0) .17 .10 1.4 (0)
398 'Macaroni and cheese, baked........ 58.1 211 8.1 11.0 19.7 .1 3.1 191 169 .g/ .5 450 Ig/.03_g/ .16_g/ .4 Trace
Mackerel:
399 Raw, common Atlantic............ 68.1 188 18.7 12. o. o 1.2 5 239 1.0 (450) .15 .35 8.4 -
Canned, solids and liquid: 3/
400 Atlantic..... ..... ............ 66.0 182 19.3 11.1 0. 0 3.2 185 274 2.1 430 .06 .21 5.8 .-
401 Pacific....................... 66.4 180 21.1 10.0 0. 0 2.5 260 288 2.2 30 .03 .33 8.8 --

402 Manges, raw....................... 81.4 66 .7 .2 17.2 1.0 .5 9 13 .2 6,350 .06 .06 .9 41
403 Margarine......................... 15.5 720 .6 81. .4 o 2.5 20 16 .0 453,300 (0) (o) (0) (0)

Marmalades. See Jams, marmalades,
preserVes.

Mayonnaise. See Salad dressings.

Meat. See Beef. Lamb, Pork, Veal.

Melons. See Cantaloups. Honeydew,

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Water melons.
Milk. cow:
Fluid (pasteurized and raw):
404 Whole.......... ..... .......... 87.0 68 3.5 3.9 4.9 o .7 118 93 .1 (160) .04 .17 .1 1
405 Nonfat (skim)...... ..... ...... 90.5 36 3.5 .1 5.1 0 .8 123 97 .1 Trace .04 .18 .1 1

 

Note: Asterisk indicates that values are calculated from a. recipe: parentheses indicate imputed value.

ll Iron, thiamine, riboflavin, and niacin are based on the minimum level of enrichment specified. in the standards of identity promulgated
under the Food, Drug, and Cosmetic Act.

2] If enriched macaroni is used in the recipe, the values for iron, thiamine, riboflavin, and niacin would be 0.7 1113., 0.10 mg., 0.20 mg.,
and 0.9 mg., reSpectively.

3] The vitamin values are based on the drained solids.

_4_/ Based on the average VitaminA content of fortified margarine. Most of the margarines manufactured for use in the United States have
15,000 I.U. of vitamin A added per pound. The minimum Federal specifications for fortified margarine require the addition of 9,000 LU. of
vitamin A per pound.

Kl.)
U)

VE

TABLE l.-—Composition of foods, 100 grams, edible portion--Contim1ed

 

 

 

 

. . ' Food Pro- Carbo- ASh Cal- Pios- I V1ta; Thiap Ribo- Nia- A:0or-
Food and descnptlon Water :1: tein Fat % ciun pu:r- ron Sine mine flavin cin as:
291- L-l- Ln- Gl‘: <1».- G3: 62- M11- 84. 14:1 Ii- 82s.- Mtg ’92 831
Mi 1k , Gown-Cont med.
Carmod:
406 Evaporated (mmweetened). ...... 73.7 138 7.0 7.9 9.9 o 1.5 243 195 0.2 400 0.05 0.36 0.2 1
407 Condensed. (sweetened). ......... 27.0 320 8.1 8.4 54.8 0 1.7 273 228 .2 (430) .05 .39 .2 1
Dried:
408 Whole .......................... 3.5 492 25.8 26.7 38.0 0 6.0 949 728 .6 1,400 .30 1.46 .7 6
409 Nonfat solids (skim). .......... 3 5 362 35.6 1.0 52.0 o 7.9 1,300 1.030 .6 (40) .35 1.96 1.1 7
Malted: _1]
410 Drywa-zder. ................... . 2.6 407 14.6 8.5 70 7 .3 3.6 287 379 2.1 1.020 .33 .54 -- (o)
411 ‘Beverage ...................... . 78.2 104 4.6 4.4 11.8 .0 1.0 135 123 .3 250 .07 .21 .- 1
412 ‘C‘uocolate flavored. ............. . 83.0 74 3.2 2.2 10.6 (0) .8 109 91 .1 90 .03 .16 .1 1
413 Half and half (milk and. cream)... 79.7 137 3.2 12.0 4.5 0 .6 108 85 .1 490 .03 .16 .1 1
Buttermilk. See Buttermilk.
Whey, fluid. See Whey.
Whey, dried. See Whey.
414 mm, goat, fluid... ............ 87.4 67 3.3 4.0 4.6 o .7 129 106 .1 (160) .04 .11 .3 1
Molasses, cane:
415 First extraction or light. ....... 24. 252 -- -- _2j 65. -- 3/6.3 165 45 4.3 -— .07 .06 .2 --
416 Second extraction or medium. ..... 24. 232 -- -- g] 60. - 3/8.5 290 69 6.0 -- .. .. .. --
4.17 Third extraction or blackstrap... 24. 213 -- —- _2_/ 55. -- 3j10.5 579 85 11.3 —— .28 .25 2.1 .-
418 Barbados ......................... 24. 271 -- -. _2_/ 7o. -- 3]1.6 -- 50 -- .- .06 .20 —- ..
'Muffins, made with:
419 Unem‘iched flour. ................ 37.4 280 8.0 8.4 42.1 .1 2.2 206 191 .6 100 .05 .13 .4 (o)
420 Enriched. flour. .................. 37.4 280 8.0 8.4 42.1 .1 2.2 206 191 1.6 100 .18 .21 1.5 (0)
421 Mmg bean sprouts, raw. ............ 92.4 23 2.9 .2 4.1 .7 .4 29 59 .8 10 .07 .09 .5 15
mshrooms:
422 Ram .............................. 91.1 16 2.4 .3 4.0 .9 1.1 9 115 1.0 0 .10 .44 4.9 5
423 Canned, solids and. liquid. ....... 93.0 11 1.4 .2 3.7 -- 1.0 (7) (90) (.8) o .02 .25 2.0 .—

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Muskmelons. See Cantaloups and
Honeydew melon.

424
425

427
428

430

431
432
433

434

437

438
439

Mist ard gre ens :
Raw ..............................
Cooked ...........................

Noodles (containing egg):
Unenriched:
Dry. ...........................
'Cooked .........................
Enriched:
Dry .................. . .........

'Cooked. ....................... .

Oat cereal, ready-to-eat (added
vitamins and minerals).

Oatmeal or rolled oats:
Dry. ............................ .
‘Cooked. ...........................
Precooked (infant food) , dry. . . . .

Oils, salad or cooking... ......... .
Okra!
REV]. oooooooooooooooooooooooooooo .
Cooked. ...........................

Oleomargarine. See Margarine.

Olives, pickled:
Green. .......................... .
Ripe:
Mission. .......................
Other varieties (as aficalano,
manzanilla, and sevilano).

 

92.2
92.2

 

22
22

381
67

381.

396

390

375
884

32
32

132

191
128

 

12.6
2.2

12.6
2.2

14-5

14.2

2.3
15.0

 

13-5

21.0
13-5

 

68.2
11.0
68.7

\7\I
o

4.0

2.6
3.1

 

HH

 

MN

109
-7
4-7

 

220
220

22

22

160

53
792

82
82

87

87
87

 

199
35

199
35

350

405
798

62
62

17

17
17

2.9
2.9

2.1
-4

5/2.9

4.1

4.5
.7
31-5

 

Note: Asterisk indicates that values are calculated from a recipe: parentheses indicate imputed value.

y Based on unfortified products;
2/ Total sugars.

3/ Sulfated ash. This overestimates the ash in the range of 8 to 20 percent.

 

\ION

§§

8%

238

(0)

(o)
(0)
(0)

740
740

300

8???

 

.20
.03

{Lb/.88
-14

.82

I60
.10
1.26

.08
.06

Trace

Trace
Trace

 

.18

.11
.02

.37
5/.06

.19

.02
.35

.07
.06

Trace
Trace

 

 

102
45

(o)
(0)

(0)
(o)

(0)

(0)
(0)
(o)

ESHS

4,] Iron, thiamine, riboflavin, and. niacin are based on the minimum level of enrichment specified in the standards of identity promulgated
under the Food, Drug, and Cosmetic Act.

08/ Based on products ranging from 1.4 to 4.3 mg. per 100 gm. of cereal. The niacin value of some products is as high as 22.3 mg. per
1

81“.

GE

 

96

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TABLE luv—Composition of foods, 1CD grams, edible portion--Continued
Food Carbo- Phos- Vite» . . . Ascor-
Food and description Water (311- 1:“?- Fat hydrate Ash Cg..- phop Iron min A T111ap Rim: N13:- bio
”EL e111 Total Fiber 0111B us value mm 1' avm on: acid
@%%G&Gm-G&G&Mifl-&E£M_8:E§:sz
Omelet. See Eggs, omelet.
Onions, mature:
440 Ram. ............................ 87.5 45 1.4 0.2 10.3 0.8 0.6 32 44 0.5 50 0.03 0.04 0.2 9
441 Cooked ......................... . 89.5 38 1.0 .2 8.7 .8 .6 32 44 .5 50 .02 .03 .2 6
442 Dehydrated, flaked. ............. 4. 347 10.8 1.1 80.2 4.5 3.9 168 273 3.4 130 .25 .18 1.4 36
443 Onions, young, green ............. . 87.6 45 1.0 .2 10.5 1.8 .6 135 24 .9 (50) (.03) (.04) (.2) 24
444 Oranges ........................... 87.2 45 .9 .2 11.2 .6 .5 33 23 .4 (190) .08 .03 .2 49
Orange juice:
445 Fresh. ........................ .. 87.5 44 .8 .2 11.0 .1 .4 19 16 .2 (190) .08 .03 .2 49
Canned:
446 Unsweetened ................... 87.5 44 .8 .2 11.1 .1 .4 10 18 .3 (100) .07 .02 .2 42
447 sweetened. ................... . 84.8 54 .6 .2 13.9 .1 .5 1o 18 .3 (100) .07 .02 .2 42
Orange juice concentrate:
448 Canned .......................... 35. 229 4.2 .7 58.0 .2 2.1 61 89 1.6 (510) .37 .08 1.1 221
449 Frozen. ......................... 58. 149 2.7 .7 37.1 .2 1.5 34 60 1.0 (330) .24 .05 .7 141
450 Oysters, meat only, raw. ......... . 80.5 84 9.8 2.1 5.6 -- 2.0 94 143 5.6 320 .15 .20 1.2 -
'Oyster stew:
451 1 part oysters to 3 parts milk 82.6 91 5.3 5.4 5.3 -— 1.4 117 110 1.5 280 .06 .18 .4 -
by volume.
452 1 part oysters to 1 part milk 79.9 102 6.9 5.5 5.9 -- 1.8 109 122 2.9 340 .09 .19 .7 .-
by volume.
‘Pancakes (griddlecakes), baked:
Wheat (home recipe):
453 With unenriched flour ......... 55.4 218 6.8 9.2 26.6 .1 2.0 158 154 .6 200 .06 .13 .3 Trace
454 With enriched flour. .......... 55.4 218 6.8 9.2 26.6 .1 2.0 158 154 1.3 200 .13 .21 1.3 Trace
455 Buckwheat, with buckwheat pan- 62.0 176 6.1 8.4 20.9 .5 2.6 249 362 1.2 110 .16 .16 .9 Trace

cake mix.

456
457
458
459
450

461
462

463
454
465
466
467
468
469
470

471

472

473

Note:

-]_./ Calcium may not be available because 0f presence of oxalic acid.

Pancake mix, dry, self-rising:
Wheat (mixed with other flours):

Unenriched. .................. .
Enriched. .................... .
Buckwheat ...................... .
Payayas, ram. .....................
Pets y, common, raw ............. .
Parsuips:
Raw ......................... ....
Cooked ..........................

Pastry, shell, plain. See Pie

crust.
Peaches:
Ram ........................... ..
Canned, solids and liquid:
Water pack ....................
Simp pack. .................. .
Strained (infant food). ...... .
Frozen. ........................ .
Dried, sulfured:
Uncooked. .....................
'Cooked, no sugar added ....... .
'Cooked, sugar added. ......... .

Peanuts, Virginia type, roasted,
shelled.

Peanut 'but t er .................... .

Pears:
Raw. ............................

 

10.4
10.4
11.2
@07
83.9

78.6
83.5

82.7

 

349
349
319

27
68

78
265
120

559

576

f

03

 

26.1

.7

 

HHH
. I
met.

 

73.1
73.1
70.3

10 .0

18.2
13.9

 

1.4

 

465
465
467

1093

57
57

mumm oo

K3111:

 

13

 

681
681
827

84

898?

19
15

126
35
393

393

16

 

6.9
2.2

1.9
1.9

1.9

Asterisk indicates that values are calculated from a. recipe; parentheses indicate imputed value.

 

1.750
8,230

 

.02

.01
.01
.02
.01

.01
Trace
Trace

.12

.02

 

.07

.11

.28

.12
.10

.02
.02
.02
.03

.06
.05

.13

.04

 

1.6

16.2

 

(0)
(0)
(0)

193

18
12

CD

##ko ewe-b

(0)

(0)

LE

TABLE 1.--Composition of foods, 1CD grams. edible portion-~Contimed

 

 

 

 

 

 

 

 

 

 

 

 

 

Food Carbo- Phos- Vite» . . Ascor-
Food. and description Water en- :11}; Fat ‘M Ash 0:; phozs Iron min A T13: 13:11: N2: ‘01::
erg, e1 Teta1 Fiber ° us value. ’” ° acid
1:6}.- <2}.- ‘fl: 9.1-;- G_m: C1 Gl- ”£5.- E- 8‘;- 1_-_U' “i 33: 142 &
Peus--Contimed
Canned, solids and liquid:
474 water pack .................... 91.2 31 0.3 0.1 8.2 0.7 0.2 8 10 0.2 Trace 0.01 0.02 0.1 2
475 Sirup pack ................... . 81.1 68 .2 .1 18.4 .8 .2 8 10 .2 Trace .01 .02 .1 2
476 Strained (infant food) ....... . 85.7 51 .7 .2 13.1 1.1 .3 11 13 (.2) 40 .01 .02 .2 1
Peas, green, immature;
477 11c. ........................ 74.3 98 6.7 .4 17.7 2.2 .9 22 122 1.9 680 .34 .16 2.7 26
478 Cooked. ........................ . 81.7 70 4.9 .4 12.1 2.2 .9 22 122 1.9 720 .25 .14 2.3 15
Canned:
479 sends and liquid. ........... . 82.3 68 3.4 .4 12.9 1.4 1.0 25 67 1.8 540 .11 .06 1.0 8
480 Draftan solids ............... . 76.7 91 4.5 .6 17.2 2.3 1.0 32 77 2.1 670 .12 .06 1.0 9
481 Strained (infant food) ....... . 86.9 49 4.1 .3 7.9 1.0 .8 16 62 1.4 630 .09 .08 1.1 8
482 Irezen .......................... 80.3 75 5.7 .3 12.9 1.9 .8 17 94 1.5 670 .33 .11 1.9 18
Peas. mature dry seeds:
483 Entire seeds. .................. . 11.6 339 23.8 1.4 60.2 5.4 3.0 57 388 4.7 370 .77 .28 3.1 2
484 spnt. without seed ceet. ...... . 10.0 344 24.5 1.0 61.7 1.2 2.8 33 268 5.1 370 .77 .28 3.1 2
Pea soup. dehydrated. See Soups,
dehydrated.
485 Pecans. ..................... . 3.0 696 9.4 73.0 13.0 2.2 1.6 74 324 2.4 50' .72 .11 .9 2
Peppers, green:
486 Ran. ............................ 92.4 25 1.2 .2 5.7 1.4 .5 11 25 .4 630.04 .07 .4 120
487 Cooked. perbened then baked.... 91.9 26 1.3 .2 6.0 1.6 .6 11 25 .4 740 .04 .07 .4 99
488 Pox-Simmons, Jecanese or Kaki. raw. 78.2 78 .8 .4 20.0 1.9 .6 6 26 .3 2.710 .05 .05 Trace 11
Pickles!
489 11111, cucumber ................. . 93.2 11 .7 .2 2.1 .4 3.8 25 20 1.2 310 Trace .06 Trace 6
490 Fresh, cucumber (as bread and 79.5 70 .9 .2 17.0 - 2.4 32 27 1.8 180 .02 .04 Trace 9
butter pickles).
491 sour. cucumber or mixed ......... 95.1 11 .5 .2 2.2 .4 2.0 25 20 1.2 310 Trace .06 Trace 6
492 Sweet, cucumber or mind. ....... 70.5 108 .8 .4 26.4 -. 1.9 16 18 1.3 110 (o) .02 Trace 7

 

 

 

 

493
494
495
496
497
498
499
500

501
502
503
504.
505
506
507
508
509
510

511

Pics:

‘Apple. ............. . ..... .......
'Blueberry .................... ...
'Cherry ........................ ..
Coconut custard. ............... .
Custard. ....................... .
Lemon meringue... . ...... .. ..... .
Mince y. ...................... .
'Piuupldn. ................ .. ..... .
‘Pie crust, plain:
Baked with:
Unemiched flour.... ..........
Enriched f10ur.. ............. .
Unbaked (fresh or fmzen)..-..
Pimientos, canned ................ .
Pineapple:
Raw. ........................... .
Canned, sirup pack, solids and
liquid.
Frazen. .........................
Pineapple juice, canned. ......... .

Plantain or baking banana. ram...
Plums (all, excluding prunes), raw
Plums (Italian prunes), canned:

Simp pack, solids and liquid
(except pits).

 

eesegess
\DO->U1U1M\XOJ

BUD“)
U1\l\l

92.4
33:3
76.8
86.2
66.4
85.7

78.6

 

216
253
204
204
252

202

119

76

 

 

o
m\° Huuoowm

ass
\IKDkD

.2
.1

.2

.1

.2

.1

 

1332’; B’xfikfi‘i’xt’d
I C
oompwmpmm

 

.2

.2

.6

 

H
I

o o o
\“oUTWW N (DH

Hnl-‘HD-‘H

 

10
125
125

 

22

27
116
116

51
81

65

17

11

10

12

 

1.1

Notes Asterisk indicates that values are calculated from a. recipe; parentheses indicate imputed value.

_].j The proximate constituents, calcium, phOSphorus, and vitamin A are calculated from a recipe.

 

160
120

230
230
170
1o

1 ,9 10

2.3.30

1%

100

350

23’

 

.03
.02

.03
.05

.05
.03
.07
.03

.03
:04
.02

.08

 

.02
.03
.02
.16
. 16
.08
.04
. 12

.02
.17
.02
.06
.02
.02

.02

.02

 

02
.2
'3
'3
.2
-4

J

.5

2.2
-5

-4
.2
.2
.2
.2

.6

.4

2] The vitamin A values range from about 10 LU. per 100 gm. of white fleshed plantains to 1,200 LU. per 100 gm. of deeper yellow
fleshed varieties.

 

vv

AA
HOOD-lbw

1
(o)

(o)
(o)
(0)

95

ml?

19

TABLE l.-—Composition of foods, 100 grams. edible portionuContimed

 

 

 

 

 

 

 

 

 

 

 

Food Caz'bo- Phos- Vite.- . . . Ascor-
Food and description Water en- :22; Fat hydrate Ash 2:: phor- Iron min A Tlina- 31:11: Nial- bio
orgy Total Fiber us value m 118 c :1 acid
1:91- Lal- GL- 01- G& 62 91 142 38; 1e.- I-_U- 13- 14¢ & k
Popcorn:
512 Unpopped ........................ 9.8 362 11.9 4.7 72.1 2.1 1.5 (10) (264) (2.5) (o) (0.39) (0.11) (2.1) (o)
513 Popped .......................... 4.0 386 12.7 5.0 76.7 2.2 1.6 (11) (281) (2.7) (o) (.39) (.12) (2.2) (0)
Pork, fresh;
Packer's carcass, side, ram
514 Thin .......................... 50. 376 14.1 35. o. o .8 8 151 2.1 (o) .69 .16 3.7 0
515 Medium. ...................... . 42. 457 11.9 45. o. o .6 7 117 1.8 (o) .58 .14 3.1 o
516 Fat .......................... . 35. 538 9.8 55. o. o .5 6 84 1.5 (o) .48 .12 2.6 0
Retail items y, medium fat:
Ham
517 Ran ........................ . 53. 344 15.2 31. o. o .8 9 168 2.3 (o) .74 .18 4.0 0
518 Cooked ...................... 42. 400 24. 33. 0. o 1.2 11 238 3.1 (o) .53 .24 4.7 o
Loin or chaps:
519 Ran ........................ . 58. 296 16.4 25. o. o .9 10 186 2.5 (0) .80 .19 4.3 o
520 Cooked. .................... . 50. 333 23. 26. 0. o 1.2 11 235 3.0 (0) .83 .24 5.0 0
521 Miscellaneous lean cuts. ram. 52. 357 14.5 32.7 0. o .8 8 157 2.2 (o) .70 .17 3.8 0
Pork, cured:
Ham, smoked J, medium fat:
522 Ran ........................... 42. 389 16.9 35. (.3) o 5.4 10 136 2.5 (o) .70 .19 4.0 o
523 Cooked ........................ 39. 397 23. 33. (.4) 0 5.4 10 166 2.9 (o) .54 .21 4.2 0
luncheon meat:
524 Boiledham .................... 47.8 302 22.8 22.7 o. 0 6.7 9 92 2.7 (o) 1.01 .26 5.1 o
525 Canned, Spiced ................ 55.2 289 14.9 m3 1.5 .2 4.1 91/7161 2.2 (o) .32 .22 2.8 o
526 Salt pork, fat, raw. ............ 8. 783 3.9 85. o. (o) 3.5 Trace Traci .6 (o) (.18) (.04) (.9) o
Sausage, pork links or bulk,
raw. See Sausage, pork.
527 Pork, caz)1ned, strained (infmt 75.7 127 17.1 6.0 o. o 1.2 14 180 1.7 (o) .35 .28 4.7 0
food .
Potatoes:
528 Ran ............................. 77.8 83 2.0 .1 19.1 .4 1.0 11 56 .7 20 .11 .04 1.2 gm
Cooked:
529 Baked. ....................... . 73.8 98 2.4 .1 22.5 .5 1.2 13 66 .8 20 .11 .05 1.4 17
530 Boned, unpae1ed. ............ . 77.8 83 2.0 .1 19.1 .4 1.0 11 56 .7 20 .10 .04 1.2 15

 

 

 

 

 

 

 

 

531 Boiled, peeled before cooking.

532 ‘FI‘ench-fried..................

533 ‘F‘l‘ied re.“ . .1 ooooooooooooooo o o

534 'Hash-browned after holding

overnight.

535 ‘Msshed, milk added. ...........

536 ‘Mashed, milk and butter added.

537 Steamed or pressure-cooked. . . .
Canned:

538 50116.5 and liquid. aaaaaaa o e o I e

539 Drain-ed solids. ...... e nnnnn o n o

540 Dehydrated. . . .................. .

541 Potato Chips. ooooooooooooooo 00.0..

542 Potato flour. ............... _. . . . . .

543 Pretzels. ooooooooooooooooooooooo e 0

Prunes, dried, unSulfuredx

544 Uncooked ....................... .

S45 'Cooked, no sugar added. ....... . .

546 'Cooked, sugar added. .......... . .
See also Plums (Italian prunes),

canned.
3'47 Prunes, canned, strained (infant
food) .
548 Prune juice, canned ...............
549 'ane whip ........................

550
551

Note:

Pudding, vanilla. See Blanc mange.

 

77.8
19.6
43-0
50-7

78-4

74-2
7708

W08

 

393
282
241

81
123
83

83
SW

357
$9
268
125
165

97

71

31
33

 

2.0

7.1
8.8

1.2
1.0

 

.1
19.1

14.2
11.7

6.0

37.1
.7

.6

-3
.2

.2

0.

'2

 

'3

19.1
52.0
fie
31-9
17.0
15.9
19.1
13.1
19.1
82.2

49-1
82.2
74-5

71.0
33.0

43.2
25-4
19.3
fld

 

1.1
.8
.7

~3

'3
.4

-4
2.2
(1.1)

2.2

1.3
1 2

 

1.0
36
2.7
2.4

1.7

l.
1.0

.6
1.0
3.0
4.0
3.0
5.5
2.1

1.0
-9

1.1

 

ll

21
18

ll

11
25

(30)
25
(12)

kiéflifl

(5)

21
(20)

 

(40)
42

44
(36)

 

(1.9)

Asterisk indicates that values are calculated from a recipe: parentheses indicate imputed value.

 

fiBiSEg 8

)

e g 885 B§s

A
O
V

1,890
750

7?

(3.400)
inc

 

.18
.12
.08

.08

.08
.10

(£9
.04

8%)
.02

 

.03
.11
.08
.06

C05
.05
.04.

.03
.03
I 11

(.11)

.ll

(.04)

.16
.08
.06

(.08)

.11

(.08)
.06

 

1.0
3-3
2.3
1.7

8
1.2
8
m5
(1»
15
(.7)

(.6)

4

y Values for raw items are from the medium fat wholesale cuts considered to be nearest approximations for indicated retail items.

y Year round average.

after 3 months of storage and about one-third as high when potatoes have been stored as long as six months.

Recently dug potatoes contain about 24 mg. of ascorbic acid Der 100 gm. The value is only half as high

 

G)

TABLE 1.--Composition of foods, 1CD grams. edible portion-—Contim1ed

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food Pro_ Caz-bo- 0 a1- Phos- Vite.— This. w”- ti” Ascor-
F 0d and description Water en- , Fat ._§Ldrat_e_ Ash _ phon- Iron min A . bio
° ”83’ ten: Total Fiber oium us value mine flavm in acid
P_ct_- 93}.- ‘flL- G_m_- 9k GE 61- k- g; is.- I-_U- £8.- 39 E E8;
552 Radishes. raw ..................... 93.6 20 1.2 .1 4.2 0.7 1.0 37 31 1.0 30 0.03 0.02 0.3 24
Raisins, unsulfured:
553 Dried ........................... 24. 268 2.3 5 71.2 - 2.0 78 129 3.3 w .15 .08 .5 Trace
554 'Cooked, sugar added, fruit and 46.6 194 1.1 2 51.1 .- 1.0 38 63 1.6 20 .06 .04 .2 Trace
liquid.
Raspberries:
55 Black, raw ...................... 80.6 74 1.5 1.6 15.7 6.8 .6 40 37 .9 0 .02 (.07) (.3) (24)
Red:
556 Ran .......................... . 84.1 57 1.2 .4 13.8 4.7 .5 40 37 .9 130 .02 (.07) (.31 24
557 Frozen ........................ 73.9 98 .8 .3 24.7 3.3 .3 28 26 .6 80 .01 (.04) (.21 16
Rhubarb, stems only:
558 Rm. ............................. 94.9 16 .5 1 3.8 7 .7 151 25 .5 3o .01 -— .1 9
559 ‘Cooked. sugar added. ........... . 62.9 141 .4 1 36.0 .6 .6 _1j41 20 .4 20 .01 -- .1 6
Canned in sirup. See Cooked.
Rice:
560 Brown, raw ..................... . 12.0 360 7.5 1.7 77.7 6 1.1 39 303 2.0 (0) .32 .05 4.6 (0)
Converted:
561 Ran .......................... . 12.3 362 7.6 .3 79.4 .2 .4 24 136 .8 (o) .20 .03 3.8 (o)
562 'Cooked ....................... . 71.5 116 2.4 .1 25.4 .1 .6 8 43 .3 (0) .05 .01 1.1 (0)
White or milled:
563 Ram ........................... 12.3 362 7.6 .3 79.4 .2 .4 24 136 .8 (0) .07 .03 1.6 (0)
564 'Cooked ........................ 70.5 119 2.5 .1 26.2 .1 .7 8 45 .3 (0) .01 .01 .4 (0)
565 Precooked, dry ................ 7.6 382 8.8 .2 83.3 .4 .1 4 66 .8 (0) .02 .02 .1 (0)
Rice products:
566 Flakes. ......................... 3.5 392 5.9 .6 87.7 .5 2.3 21 116 1.8 (o) .08 .08 .9 (0)
567 Flakes (guided thiamine and 3.5 392 5.9 .6 87.7 .5 2.3 21 116 1.8 (0) .46 .08 5.5 (0)
niacin .
568 Puffed .......................... 3.5 392 5 9 .6 87.7 .5 2.3 21 116 1.8 (0) .08 .08 .9 (0)
569 Puffed ()added thiamine and 3.5 392 5 9 .6 87.7 .5 2.3 21 116 1.8 (0) .46 .08 5.5 (0)
niacin .

Rice, wild. See Wild rice.

'Rolls:

570
571

572
573

574
575

576
577
578
579
580

581
582

583
584

585
586

Note:

_lj Calcium may not be available because of presence of oxalic acid.

Plain:
Unenriched (pan rolls). .......
Enriched (pan rolls) ..........
Sweet:
Unenriched ....................
Enriched ......................

mtabagas:

Rye bread. See Breads.

Rye flour:
Light ---------------------------

Medium ..........................
Dark ............................

Eye meal or whole grain. ..........
Rye wafers or "Swedish health bread“

Salad dressings:
Commercial, plain (mayonnaise
type) 3].
French ..........................
'Home-cooked, boiled. .......... ..
Mayonnaise 3/ .................. .

Salad oil. See Oils, salad or
cooking.

Salmon:
Raw, Pacific (Chinook or King)..

 

Cooked. Pacific. broiled or
baked.

28.5
28.5

28.4
28.4

11.
11.
11.
11.

6.5

44-7
39-6
68

16.

 

309
309

323
323

32

384

394
1 5

223
170

 

0000 20:0
00

I
mm

 

\Iq UTE"!
O
0000 WW

36.8

35-5
10.

78.

16.5

\fi
0
0‘

 

77-9
74-8
68.1

73-4
75.3

13.9
20.3

3.0

0.

 

.4
1.0
2.4
2.0

2.1

(0)
.3

o
(0)

 

HH
O
\OKD

HH
.
U‘IU’I

.8

1.1
2.0

 

55
55

22
(27)
54
(38)

(0)
19

I l

104
104

fit

185
262
(536)
376

(0)

102

(289)

 

(417)

.7
g]1.8
_2_/1:8

.4

1.1
2.6

405
3-7

4-4

(0)

1.0

(.9)
(1.2)

 

Asterisk indicates that values are calculated from a. recipe: parentheses indicate imputed value.

 

(0)
(o)
(o)
(0)

(0)

210

 

 

 

 

3/ Iron, thiamine, riboflavin, and niacin are based on the mininum level of enrichment Specified in the standards of identity of breads
proposed by the Federal Security Agency and published in the Federal Register, August 3. 1943.

Minerals and vitamins are calculated from a. recipe.

.06 .11 1.0 (o)
g] .24 3/ .15 _2_/2.2 (o)
.05 .13 1.0 (0)
y .24 3/ .15 3/22 (0)
.07 .08 .9 fi
.05 .07 .7 21
.15 .07 .6 (o)
.30 .12 2.5 (0)
.61 .22 2.7 (o)
.43 .22 1.6 (o)
.32 .20 1.2 (o)
.02 .03 (o) o
10) (o) (0) (0)
.06 .17 .3 Trace
.04 .04 (0) o
010 023 702 9
.10 .28 8.1 .—
d:

TABLE l.-Composition of foods, 100 grams. edible portionnContimed

 

 

 

 

 

Food Carbo- Ph 5- - -
Food and description Water 311- 1:r0- Fat Marat: Ash C?"- pth- Iron 11:: Thia— Ribo- Nia- L:ci:r
er em Total ’Fiber cum us value mine £1"an cin acid
m- Cfi- Gg 91° 013- Gl- Gi- &; k- & I-U- ’15.- Ms- 348- Ms-
Salmn--Continued
Canned, solids and liquid (incl.
bones):
587 Chimak or King ................ 64.7 203 19.7 13.2 0. o 2.4 y154 289 0.9 230 0.03 0.14 7.3 (0)
588 Chum. .......................... 70.8 139 21.5 5.2 o. 0 2.6 gm 352 .7 60 .02 .16 7.1 (o)
589 Coho or silver. .............. .. 67.6 166 21.1 8.4 0. 0 1.7 y232 254 .9 80 .03 .18 7.4 (0)
590 Pink or humpback .............. . 70.0 143 20.5 6.2 0. 0 2.6 _1_/187 286 .8 70 .03 .18 8.0 (0)
591 Sockeye or red ................. 67. 173 20.2 9.6 o. 0 3.0 y259 344 1.2 230 .04 .16 7.3 (0)
Sardines:
Atlantic type, canned in oil!
592 Solids and liquid... ........... 47.1 338 21.1 27.0 1.0 - 3.9 354 434 3.5 .— (.01) (.14) (3.9) (o)
593 Drained solids ................. 57.4 214 25.7 11.0 1.2 -- (4.7) 386 586 2.7 220 .02 .17 4.8 (o)
Pilchards, Pacific type, canned,
solids and liquid:
594 Natural pack ................... 65.2 200 17.7 13.5 .7 0 2.9 (381 (168] 4.1 (30) (.01) (.30) (7.4) (0)
595 Tomato sauce ................... 63.1 216 17.8 14.8 1.7 .2 2.7 381 168 4.1 30 .01 .27 5.3 (0)
Sauerkraut, canned:
596 Solids and liquid. ............... 93.2 16 1.1 .2 3.4 .7 2.1 35 18 (.5) 30 .03 .06 .1 16
597 Drained solids. ................. . 91.2 22 1.4 .3 4.4 .9 2.7 36 18 (.5) 40 .03 .06 .1 16
Sausage:
598 Bologna ........................ .. 62.4 221 14.8 15.9 3.6 - 3.3 (9 (1121 2.2 (0) .18 .19 2.7 0
Frankfurter:
599 3a.... ....................... . 60.0 257 14.2 20.5 2.7 -- 2.7 8 100 1.5 (o) .18 .19 2.8 0
600 Cooked ........................ . 62. 248 14. 2o. 2. - 2. 6 49 1.2 (o) .16 .18 2.5 0
601 Liver, livermu‘st ................ 59.0 263 16.7 20.6 1.5 .— 2.2 9 238 5.4 5,750 .17 1.12 4.6 (o)
602 Pork, links or bulk, raw. ....... . 41.9 450 10.8 44.8 o. 0 2.1 6 100 1.6 (0) .43 .17 2.3 0
603 Pork, bulk, canned. ............... 55.4 299 15.4 25.9 0. 0 3.3 9 166 2.3 (0) .20 .24 3.0 0
604 Vienna. sausage. camed. ........... 64.2 215 15.8 16.4 0. O 3.6 9 170 2.4 (0) .10 .12 3.1 0
605 Scallops, re. (edible muscle) ...... 80.3 78 14.8 .1 3.4 0 1.4 26 208 1.8 0 (.04) .10 1.4 -
606 Shad or American shad. raw ......... 70.2 168 18.7 9.8 o. o 1.4 .— 260 .5 - (.15) .24 (8.4) --
607 ‘Sherbet ............................ 68.1 123 1.5 .0 30.0 .- .4 50 40 .0 o .02 .08 Trace (0)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

608 ‘Short'brenfl ................... 4.0 $4 6.8 24.4 64.3 .2 .5 10 59 .4 0 .04 .02 .5 (0)
Shrimp, canned:
609 Dry pack or drained sends of 66.2 127 26.8 1.4 .- —_ 5.8 115 263 3.1 60 .01 .03 2.2 (0)
wet pack.
610 Wet pack, solids and liquid...... 75.6 89 18.7 .9 .3 -. 4.5 59 152 1.8 60 .01 .03 1.4 (o)
611 Simp, table blends (chiefly corn 25. 286 (0.) (0) (74.) .- .6 46 16 4.1 o 0 .01 .1 (o)
simp).
Soups, canned:_2J
Bean:
612 Condensed ...................... 64.7 154 6.9 4.1 23.6 1.3 7 75 82 2.2 - .08 08 .7 .-
613 Ready-to-serve. ............... . 82.4 76 3.4 2.0 11 8 .6 .4 38 41 1 1 -- .04 .04 .3 --
Beef:
6141 Condensed ..................... . 83.2 80 4.8 2.7 8.9 .2 .4 12 a .3 - -- -- .- -—
615 Ready-to—serve. ............... . 91.6 40 2.4 1.4 4.4 .1 .2 6 25 .2 .. .. -- .. ..
Bouillon, broth, and consomme:
616 Condensed. .................... . 90.9 8 (2.) - (0.) o 3.0 2 19 .9 0 0 .04 .5 0
617 Ready-to-serve. ............... . 95. 4 (1.) .- (0.) 0 1.5 1 10 .4 o o .02 .3 0
Chicken:
618 Condensed. .................... . 87.2 60 2.7 1.9 7.9 .3 .3 15 15 .3 .- .02 .11 1.2 -
619 Beady-to-serve. ............... . 93.6 30 1.4 1.0 3.8 .1 .2 8 8 .2 .- .01 .05 .6 --
620 Strained (infant food). ........ 87.4 59 3.1 2.4 5.9 .2 1.2 38 45 .2 230 .02 .10 .4 Trace
Clam chowder!
621 Condensed... ................. .. 81.7 67 3.5 1.9 9.7 .3 3.2 27 60 2.8 - .- -— .. .-
622 Ready-to-serve. .......... 90.8 34 1.8 .9 4.9 .2 1.6 14 30 1.4 -- -- -- .. .-
Cream soup (asParagus, celery,
or mushroom):
623 Condensed“ .................. .. 82.5 90 2.2 5.2 9.5 .2 .6 52 45 .3 160 .04 .17 .1 1
624 Ready-to-serve. ...... , ......... 84 .8 79 2.8 4.6 7.2 .1 .6 85 69 .2 80 .02 .08 Trace (0)
625 Liver soup, strained (infant food) 86.8 54 4.2 .9 7.1 .3 1.0 16 65 1.9 4.740 .05 .42 1.8 5
Noodle, rice, or barley:
6:26 Condensed. ................... .. 80.7 93 4.9 3.5 10.4 .5 .5 66 69 .2 20 .02 .04 .5 0
627 Readyh-to-serve. ............... . 90.4 47 2.4 1.8 5.2 .2 .2 33 34 .1 10 .01 .02 -.3 0
Pea:
628 Condensed... ................. .. 72.4 114 5.2 1.6 20.4 1.2 .4 26 80 1.2 (360) .14 .06 1.0 3
629 Ready-to-serve.... ............ . 86.2 57 2.6 .8 10.2 .6 .2 13 4o .6 (180) .07 .03 .5 2

flote: Asterisk indicates that values are calculated from a. recipe: parentheses indicate imputed value.

3;] If bones are discarded, calcium content would be much lower. Bones equal about 2 percent of total contents of can.

.2! All the ready-teaser“ soups are calculated from equal weights of the condensed. soup and water except cream soup which was based on 4:
equal weights of the condensed soup and milk. U1

TABLE l.-—Composition of

foods. 1CD grams, edible portion—-Contimed

 

 

 

 

 

 

 

 

 

 

 

 

 

 

r d d d 1 t' w 6 Feed Pm' F ’5 gigs; Ash 081' Pfios- I vile: 111113.. Rib“ Nia- AZ??-
oo an escr p 1011 8. er en- . 8- . p or- ron m . _
er tem Total Fiber 011m us value mine flavm on acid
1:21. 021.- 02» 01- % GE 61- ML- k- & 1-_U- “i 1‘18.- E 2::
Soups, canned--Continued
Tomatox
63o Condensed ..................... 81.4 74 1.8 1.8 14.6 0.3 0.4 21 31 0.7 (1,000) 0.02 0.08 0.6 7
631 Ready-to-serve ................ 90.7 37 .9 .9 7.3 .2 .2 10 16 .4 (500) .01 .04 .3 4
Vegetable:
632 Condensed .................... . 83.2 65 3.3 1.4 11.5 .6 .5 26 40 .6 -- .04 .06 .9 6
633 Ready-to-serve ................ 91.6 33 1.7 .7 5.8 .3 .2 13 20 .3 -- .02 .03 .4 3
634 Strained (infant food) ........ 87.2 41 2.4 .3 9.1 .5 1.0 23 39 1.0 2,450 .07 .06 .5 2
635 Vegetable and lamb soup, 87.7 50 2.4 1.2 7.6 .5 1.1 20 37 .6 2,600 .02 .05 .9 2
strained (infant food).
Soups, dehydrated:
636 New beanJ .................... 7. 327 17.6 1.2 62.9 3.5 11.3 134 425 9.2 0 .42 .19 2.2 1
637 PeaJ .......................... 7. 328 20.4 1.1 61.0 1.1 10.5 67 364 5.4 220 .57 .19 3.1 1
638 Soybeans, whole, mature, dried.... 7.5 331 34.9 18.13] 34 8 5.0 4.7 227 586 8.0 110 1.07 .31 2.3 Trace
639 Soybean curd. ...................... 85.1 71 7.0 4.1 3.0 .1 .8 100 95 1.5 .- .06 .05 .4 (o)
Soybean flour, flakes, grits:
640 Iow fat ......................... 11. 228 44.7 1.1 3] 37.7 2.3 5.5 265 623 13.0 70 1.10 .35 2.9 (0)
641 Medium fat ...................... 9. 264 42.5 6.53/ 37.2 2.6 4.8 244 610 13.0 110 .82 .34 2.6 (0)
642 Full fat ...................... .. 9. 347 35.9 20.6 3/ 29.9 2.3 4.6 195 553 12.1 140 .77 .28 2.2 (0)
643 Soybean 611k (without added 92.5 33 3.4 1.5 2.1 .0 .5 21 47 .7 -- .09 .04 .3 (0)
calcium and vitamins).
644. Soybean Sprouts, r3711 ooooooooooo on. %03 46 6.2 1.4 5.3 .8 .8 48 67 1.0 180 .23 .20 '8 13
Spaghetti:
Unem'ichedz
645 Dry .......................... . 8.6 377 12.8 1.4 76.5 .4 .7 22 165 1.5 (o) .09 .06 2.0 (o)
646 ‘Cooked. ..................... .. 60.6 149 5.1 .6 30.2 .2 3.5 9 65 .6 (0) .02 .02 .5 (0)
Enriched:
647 Dry ......................... .. 8.6 377 12.8 1.4 76.5 .4 .7 22 165 4/2.9 (0) 4j.88 4/ .37 416.0 (0)
648 'Cooked. ...................... .. 60.6 149 5.1 .6 30.2 .2 3.5 9 65 1.1 (0) .17 .10 1.4 (0)

 

 

 

 

V ' VS - O 0906”;

Spinach:

649 Raw. ........................... .
650 Cooked. ........................ o
Canned:
651 Solids and 11mm .............
652 Drained so 11.5 ................
653 Strained (infz-t 1061) ........
654 Frozen ........................ ..
Squash, summer:
655 Raw. ..........................
656 Cooked, diced ...................
657 Frozen ..........................
Squash, winter:
658 Ran. ............................
659 Cooked, baked, mashed. ..........
66o Cooked, boiled, mashed ......... .
661 Canned, strained (infant food)..
662 Starch, pure (including arrowroot,
corn, etc.).
Strawberries:
663 Ram. ........................... .
664 Frazen ......................... 0
Sugars:
665 Granulated, cane or beet. .......
666 Powdered ....................... .
667 Brown. ..........................
Note:

15.0
35°
95-0

88.5
85.7
88.6
91.0

12.

 

 

37
106

385
385
370

 

D-‘t-‘l-‘H
0 CC.
HWQU‘I

_1_/ Navy been meal with farinaceous flour up to 15 percent.
3/ Pee. meal with farinaceous flour up to 15 percent.

1/ Approximately 40 percent of this total amount of carbohydrate calculated by difference is sugar, starch. and dextrin. The remaining

 

t
on»

ewe-Bu;

 

 

(0)
(o)

 

H H
C I

HHI—‘H
C I
\nunxooo mm

o o o
##-P-

.5
-4

1.2

9%;

 

portion is made up of materials thought to be utilized only poorly, if at all, by the body.
4] Iron, thiamine, riboflavin, and niacin are based on the minimum level of enrichment specified in the standards of identity promulgated
under the Food, Drug, and Cosmetic Act.

Calcium may not be available because of presence of oxalic acid.

55
33

33
33

55

 

 

0/37

3.0
2.0

2.0

2.6

Asterisk indicates that values are calculated from a recipe: parentheses indicate imputed value.

J Calcium and phosphorus are based on dark brown sugar; values would be lower for light brown mar.

 

9.420
11,780

6,790

7.630
4.200
6,820

220

4.950
6,190
4.950
1,960

(o)

40

(0)
(0)
(o)

 

.11
.08

.02
.02
.02
.07

.05
.04
'04

.05
.05

.04
.02

(0)

CO3
.02

(0)
(o)
(o)

 

.m
.20

.10
.12
.11
.17

.09
.07
.08

.12
.15
.10
.06

(0)

.07
.05

(o)
(o)
(o)

 

V

(0)
(0)
(o)

 

‘a’NEE

17
11

bUWVCD

(0)

(0)
(0)
(0)

£7

 

817

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TABLE l.-—Composition of foods, 1(1) grams, edible portion--Contimed
Food Carbo— Phos- Vite.- . . . Ascor-
_ Pro- Cel- Th1a.- Ribo- the.-
Food and descriptmn Water en- . Fat ‘ hxdrate Ash . phozh Iron in A . . , b“
orgy te1n Total Fiber cmm us (take name flavm cm sci:
&-%%%E&%G&&&&I-U'M£&l&k
Sugars-4.30m inued
668 Corn sugar, unrefined ........... 7.5 348 -- -- (90.) -- 0.3 -- -- -- (0) (O) (O) (0) (O)
. Dextrose (including refined corn
sugar):
669 Anhydrous ..................... .5 385 (0.) (0.) 99.5 (0) -- .- — - (o) (o) (o) (o) (o)
670 Crystallized. ................. 10. 348 (0.) (0.) 90. (0) -. - - -- (o) (o) (0) (o) (0)
_671 Maple ........................... 7.5 348 —- -— (90.) -- .9 - -— -- - - -- .- --
Sweetpotatoes: _1_/
672 Raw ............................. 68.5 123 1.8 .7 27.9 1.0 1.1 30 49 .7 7,700 .09 .05 .6 22
Cooked:
673 Baked ......................... 61.1 152 2.2 .9 34.4 1.2 1.4 37 60 .9 9,510 .10 .06 .8 23
674 Boiled ....................... . 68.5 123 1.8 .7 27.9 1.0 1.1 30 49 .7 7.700 .09 .05 .6 20
675 Candied ....................... 57.4 179 1.5 3.6 36.2 .8 1.3 36 45 .9 6,250 .04 .04 .5 9
676 Canned, vacuum or solid 133014.... 71.9 107 2.0 .1 25.0 1.0 1.0 25 41 .8 8.850 .05 .04 .5 14
677 Dehydrated ...................... 7. 362 5.0 .9 84.5 3.1 2.6 75 74 2.3 19,980 .21 .14 1.9 32
Swordfish:
678 Ran ............................. 75.8 118 19.2 4.0 0. o 1.3 19 195 .9 1,580 .05 .05 9.1 --
679 Cooked, broiled ................ . 64.8 178 27.4 6.8 o. o 1.7 20 251 1.1 2,300 .05 .06 10.3 (o)
680 Tangerines (including other 87.3 44 .8 .3 10.9 1.0 .7 (33) (23) (.4) (420) .07 (.03) (.2) 31
Mandarin type oranges).
Tangerine juice, unsweetened:
681 Fresh. .......................... 89.2 39 .9 .3 9.2 - .4 19 16 (.2) (420) .07 (.03) .2 31
682 Canned. ........................ . 89.2 39 .9 .3 9.2 .- .4 19 16 .2 (420) (.06) (.03) (.2) (26)
683 Tapioca, dry ..................... . 12.6 360 .6 .2 86.4 .1 .2 12 12 (1.0) (o) (0) (o) (o) (0)
Tomatoes:
684 Ran ............................. 94.1 20 1.0 .3 4.0 .6 .6 11 27 .6 1.100 .06 .04 .5 23
685 Canned or cooked ............... . 94.2 19 1.0 .2 3.9 .4 .7 (11) (27) (.6) 1,050 .06 .03 .7 16
686 Tomato juice, canned .............. 93.5 21 1.0 .2 4.3 .2 1.0 (7) (15) (.4) 1.050 .05 .03 .8 16
687 Tomato catsup .................... . 69.5 98 2.0 .4 24.5 .4 3.6 12 18 .8 (1,880) .09 .07 2.2 11

 

688
689

690
691
692
693
694
695
696
697
698
699

700

701
702
703

Tomato flakes. .................. ..
Tomato puree, canned ............. .

Tomato soup. See Soups, canned,
tomato.

Tongue, beef, medium fat. raw .....
Tortillas .........................

Tuna fish, canned:
Solids and liquid ...............
Drained solids. .................

Turkey, medium fat, raw. ......... .

Turnip greens:
Raw. ........................... .
Cooked!
Boiled in Small amount of water
until tender.
Boiled in large amount of water.
long time.
Canned, solids aid liquid ........

Veal:
Carcass or side excluding kidney
fat, raw:
Thin. .................. , .......
Medium fat .....................
Fat ............................

 

71.
68.

65.

 

‘8‘

207

211

18

156
190
223

 

10.8

1.8

1.1

.8
2.9
2.9
2.9
1.5

 

8'
12.
16.

 

76.7

0.
O.
O.

 

6.5

1.2
1.2

1.2

00

 

6.2
1.3

1.8
1.8
1.8

1.3

1.0
1.0
.9

 

119

(11)

88

259
259
259

100

11
11
ll

 

293
(37)

187
184

294
(351)

320

$531

8888

201

193
185

 

6.5

(1.1)

2.4
2.4
2.4
1.6

pr
(DKDO

Note: Asterisk indicates that values are calculated from a recipe: parentheses indicate imputed value.

1] If very pale varieties only were used. the vitamin A value would be very much lower.

3.720
1,880

Trace
Trace

9.540
10.600
10.600

4.400

(o)
(0)

 

(o)

_2_/ Vitamin A value of tortillas made from yellow corn: tortillas made from white corn have no vitamin A value.

 

.65

.09

.12
.19

(.04)
.05

.09

.05
.04

5k:

 

 

~43 6.5
.07 1.8
.29 5.0
.06 1.0
(.10)(10.8)
.12 12.8
.14 8.0
.07 I5
.06 .4
.146 .8
.41 I7
0% .6
.09 .6
0% 6.6
.25 6.4
.25 6.2

 

114
28

(0)

(0)
(0)

(o)

136

45

67

 

 

 

 

 

 

 

 

TABLE 1.-Composition of foods, 100 grams. edible portion--Continued
Food Cerbo- Phos- Vite- . . Asoo -
Food and description Water 311- :ro- Fat hydrate Ash 0131' phor- Iron min A T198” Ribo- Nile,- bier
orgy e111 Total Fiber cium us value mne fluvin on: acid
M%%%%%%&:E&Ms-I-_&M£klfiw-
V eal--Cont inn 611
Retail items y medium fat:
Outlet, boned (wholesale
round):
704 Raw ......................... 70. 164 19.5 9. 0. 0 1.0 11 200 2.9 (0) 0.14 0.26 6.5 o
705 Cooked ...................... 60. 219 28. 11. 0. 0 1.4 12 258 3.5 (o)g/.083j.28 _2j6.1 o
Shoulder roast, boned (whole-
sale chuck):
706 Ram ......................... 70. 173 19.4 10. 0. 0 1.0 11 199 2.9 (0) .14 .26 6.5 0
70 C90ked...... ................ 59. 228 28. 12. 0. 0 1.4 12 258 3.6 (0) .13 .31 7.9 0
Stew meat, without bone:
708 Raw. ........................ 64. 231 18.317. 0. 0 .9 11 182 2.7 (o) .13 .24 6.1 0
709 Cooked. ..................... 53. 296 25. 21. 0. o .8 11 124 3.0 (0)3] .053] .243j4.6 o
710 Veal, ca:)1netl, strained<infant 81.2 84 16.0 1.7 0. 0 1.1 14 169 1.6 (0) .03 .30 5.5 0
food .
711 Vegetables, mixed, strained, 90.5 29 1.6 .1 6.9 .7 .9 30 34 1.0_4_/ .03 .03 .4 3
canned (infant food).
Vienna sausage. See Sausage.
712 Vinegar. ......................... . —- 12 0. .- (5.0) (0) .3 7 10 .5 .— .. .. .. ..
’Waffles, baked:
713 With unenriched. flour. ......... . 40. 287 9.3 10.6 37.8 .1 2.3 192 204 1.0 360 .06 .18 .4 (0)
714 With enriched flour. ............ 40. 287 9.3 10.6 37. .1 2.3 192 204 1.8 360 .18 .27 1.3 (0)
715 Walnuts, Persian or English. ..... . 3.3 654 15.0 64.4 15.6 2.1 1.7 83 380 2.1 30 .48 .13 1.2 3
Water creSS. See Cress, water.
716 Watermelons ....................... 92.1 28 .5 .2 6.9 .6 .3 7 12 .2 590 .05 .05 .2 6
Wheat, whole grain: i/
717 Hard red spring ................. 13.0 330 14.0 2.2 69.1 2.3 1.7 36 383 3.1 (0) .57 .12 4.3 (0)
718 Hard red winter. ................ 12.5 330 12.3 1.8 71.7 2.3 1.7 46 354 3.4 (o) .52 .12 4.3 (0)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

719 Soft red wmter 14.0 326 10.2 2.0 72.1 2.3 1.7 42 400 3.5 (0) .43 .11 (3.6) (0)
720 White...... .................... . 11.5 335 9.4. 2.0 75.4 1.9 1.7 36 394 3.0 (0) .53 .12 5.3 (0)
721 mm...... ............. 13.0 332 12.7 2.5 70.1 1.8 1.7 37 386 4.3 (o) .66 .12 (4.4) (0)
Wheat flours:
72 Whole (from hard wheats)........ 12. 333 13.3 2.0 71.0 2.3 1.7 41 372 3.3 (0) .55 .12 4.3 (0)
723 m-percegfi‘. extraction (from hard 12. 365 12. 1.3 74.1 .5 .65 24 191 1.3 (0) .26 .07 2.0 (o)
wheats .
724 Straight, hard wheat... ....... . 12. 365 11.8 1.2 74.5 .4 .46 20 97 1.4 (o) .12 .07 1.4 (0)
725 Straight, soft wimat............12. 364 9.7 1.0 76.9 .4 .42 20 97 1.1 (0) .08 .05 1.2 (0)
Self-rising:
726 Unenriched........ ........... . 12. 3 9.2 1.0 73.8 .4 4.0 272 484 1.0 (0) .08 .05 1.1 (0)
727 Enriched. ........... . ........ . 12. 350 9.2 1.0 73.8 .4 4.0 6/272 484 6/23 (my .446/ .26 6/35 (0)
Patent:
All-purpose or family flour:
728 Unenriched.. ........ . ...... . 12. 364 10.5 1.0 76.1 .3 .43 16 87 .8 (0) .06 .05 .9 (0)
729 Enriched..... ............. .. 12. 364 10.5 1.0 76.1 .3 .43 16 87 1/2.9 (0)7] .447] .26 313.5 (0)
Bread flour:
730 Unenriched... .............. . 12. 365 11.8 1.1 74.7 .3 .44 16 95 .9 (0) .08 .06 1.0 (o)
731 Enriched........ ........ 12. 365 11.8 1.1 74.7 .3 .44 16 95 1/2.9 (0)1/ .441] .261/3.5 (0)
732 Cake or pastry flour.......... 12. 364 7.5 .8 79.4 .2 .31 17 73 .5 (0) .03 .03 .7 (0)
Wheat products:
Bran, breakfast cereals. See
Bran.
733 Flakes............ .............. 3.8 35 10.8 1.6 80.2 1.7 3.6 46 329 3.0 (0) .08 .18 4.8 (0)
734 Flakes (added iron, thiamine, 3.8 355 10.8 1.6 80.2 1.7 3.6 46 329 4.2 (0) .56 .18 6.4 (0)
end niacin).
735 Germ... ...... 11.0 361 25.2 10.0 49.5 2.5 4.3l 841.096 8.1 (0) 2.05 .80 4.6 (0)

 

 

 

 

 

 

 

 

 

 

 

 

Note: Asterisk indicates that the item is calculated from a recipe; parentheses indicate imputed value.

y Values for raw items are from the medium fat wholesale cuts considered to be nearest approximations for indicated retail items.

2/ Date assume cut to be nrepzu'ec‘. by braising or pot roe-sting. Use of proportionate quantity of drippings would add approximately
50 percent more thiamine and niacin and 25 percent more riboflavin.

3] Use of proportionate quantity of liquid would double amount of thiamine and niecm and add one-third more riboflavin.

A] Vitamin A values range from 970 to 5,340 LU. per 100 gm.

2/ Figures for moisture are based on product as it reaches the mill prior to tempering: other proximate constituents are adjusted to
this basis.

é/ Iron, thiamine, riboflwin, and niacin are based on the minimum level of enrichmentjpecified in the standards of identity promulgated
under the Food, Drug, and Cosmetic Act. Calcium is based on the level usually found in self-rising flour which is in excess of the minimum
(500 mg. per pound) required. See page 4 .

Iron, thiamine, riboflavin, and niacin are based on the minimum level of enrichment specified in the standards of identity promulgated B
under the Food, Drug, and Cosmetic Act.

TABLE l.-—Composition of foods, 1CD grams. edible portion--Continued

 

zg

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food Caz-bo- Phos- Vit e.- . . Ascor-
- Pro- Cal- This» Ribo- N16.-
Food and description Water en- , Fat . hick-ate Ash _ hop- Iron min A . ' . bic
ergy tein Total Fiber 01“ pus value mm fluin on: acid
mgmmmmmkkmr-Uommww-
Wheat products--Continued
736 Puffed .......................... 3.8 355 10.8 1.6 80.2 1.7 3.6 46 329 3.0 (0) 0.08 0.18 4.8 (0)
737 Puffed (added. iron, thiamine, 3.8 355 10.8 1.6 80.2 1.7 3.6 46 329 4.2 (0) .56 .18 6.4 (0)
and niacin).
Rolled:
738 Dry ........................... 10.1340 9.9 2.0 76.2 2.2 1.8 36 342 3.2 (o) .36 .12 4.1 (o)
739 ‘Cooked ........................ 79.7 75 2.2 .4 16.9 .5 .8 8 76 .7 (0) .07 .03 .9 (0)
Shredded:
74o Plain ........................ . 5.6 360 10.1 2.5 80.1 2.3 1.7 47 360 3.5 (0) .22 .12 4.4 (0)
741 With added malt and sugar...” 3.8 355 8.8 1.2 82.8 2.1 3.4 50 337 4.2 (0) y.18 .15 4.4 (0)
Whole meal:
742 Dry ........................... 8.2 344 12.7 1.7 75.3 2.2 2.1 46 392 3.4 (0) .55 .15 4.4 (0)
743 ’Cooked ........................ 80.3 72 2.7 .3 15.8 .4 .9 9 83 .7 (0) .10 .03 .9 (0)
Whole meal (added. wheat germ,
iron, and thiamine):
744 Dry ........................... 11.0 336 12.8 2.0 72.4 1.8 1.8 50 400 30.0 (0) 1.50 .16 5.2 (0)
745 'Cooked ........................ 85.1 55 2.1 .3 11.8 .3 .7 8 65 4.9 (0) .22 .03 .8 (0)
Wheat and melted barley cereal.
See Breakfast foods, mixed
cereals.
Whey:
746 Fluid ........................... 93.2 26 .9 .3 5.1 o .5 51 5 .1 10 .04 .15 .1 ..
747 Dried ........................... 6.2 344 12.5 1.2 72.4 o 7.7 679 576 - 5o .49 2.50 .8 --
748 'White sauce, medium ............... 73.5 162 4.0 12.5 8.8 0 1.4 115 95 .1 510 .03 .15 .1 Trace
749 wua rice, parched, raw ........... .5 364 14.1 .7 75.3 1.0 1.4 19 339 -. (0) .45 .63 6.2 (0)
Yeast:
750 CompreSSed, baker's. ............ 70.9 86 (10.6) .4 13.0 .3 2.4 25 605 4.9 (0) .45 2.07 28.2 (0)
751 Dried, brewer's ................. 7.0 273 (36.9) 1.6 37.4 .8 7.9 106 1,893 18.2 (o) 9.69 5.45 36.2 (0)
Note: Asterisk indicates that the item is calculated from a. recipe; parentheses indicate imputed value.

_l_/ For brands that are oven-toasted thiamine will be.0.05 mg.

 

£9

TABLE 2.--Composition of foods, 1 pound, as purchased

’99

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food Total Vitamin , _ Ascop
Food and description Ref- en- Protein Fat carbo- Calcium Phos- Iron A T1318" Emot- N?» bic
use ergy hydrate phorus value mine flavm on acid
13% L‘l- G}:- G_m. Gl- k L18; 1.6:: Bl- k- E- 1412 k-
1 Almonds, dried, unbleached:
e. Shelled . ......................... 0 2,711 84.4 245.6 89.0 1,153 2,156 20.0 o 1.12 3.03 20.8 Trace
‘o In shell; refuse, shells 49 1,386 43.2 125.5 45.5 589 1,102 10.2 o .57 1.55 10.6 Trace
hples:
2 Ray (2 large, 3 medium, or 4 seen 12 232 1.2 1.6 59.6 24 40 1.2 360 .16 .12 .7 18
apples); refuse, sums and cores.
Canned. See Applesauce.
3 Dehydrated (small pieces) ............ 0 1,606 8.2 10.9 413.1 109 277 8.2 (o) .33 .47 5.4 53
4 Dried ....... 0 1,256 6.4 4.5 332.3 86 218 6.4 (o) .43 .43 4.4 55
7 49p1es and apricots, canned, strained o 287 1.8 1.4 74.9 50 73 4.5 4,850 .09 .09 .9 9
(infant food).
8 ‘Apple batty .- ...... ace ooooooooo 0.00.00. 0 6% 7.7 1302 138.9 68 114 05 730 .26 .18 2.2 5
9 Apple butter ..... 0 834 1.8 3.6 206.1 64 95 2.7 (o) .05 .09 .7 8
10 Apple juice, fresh or canned o 227 .5 (0) 62.7 27 45 2.3 160 .09 .14 Trace 5
Applesauce, canned:
11 UnSWBetened 0.00.3. ........ OOOCIOII... 0 189 .9 09 49.5 18 36 1.8 14° .09 .05 e2 5
12 Sweetened ......... o 329 .9 .5 89.4 18 36 1.8 150 .09 .05 .2 5
13 Strained (infant food)................ 0 277 2.3 .9 72.6 23 32 1.8 370 .05 .07 .8 9
Apricots:
14 Ram (12 per pound); refuse, pits 6 216 4.3 .4 55.1 68 98 2.1 11,930 .12 .22 3.5 29
C ed:
15 azit» peek, solids and 1mm 0 144 2.3 .5 36.8 45 68 1.4 6,140 .07 .10 1.5 18
16 Sirup pack, solids and liquid ..... . 0 363 2.7 .5 97.2 45 68 1.4 6,140 .07 .10 1.5 18
17 Strained (infant food) 0 279 4.5 1.8 69.0 91 136 (5.0) (7,720) (.09) (.09) (.9) (14)
18 Dried, sulfured .. .................... 0 1,188 23.6 1.8 303.7 390 540 22.2 33,730 .06 .71 14.9 57
21 Frozen ....... . .......... . 0 372 3.2 .5 95.3 50 73 1.8 7,540 .09 .14 2.3 18
Asparagus:
22 Raw (16 stalks, 10 by 2/3 111.): 25 72 7.5 .7 13.3 71 211 3.1 3,430 .54 .64 4.7 113

refuse, butt ends.

 

Canned, solids and liquid:

24 Green ooooeooooott nnnnnnnnnnn e nnnnnn
26 318801131 ounce ooooooooooooooooooooo e
28 nozm Doe-Inc... oooooooooooooooooooo O
Asparagus—beans. See Compass.
29 Avocados, rainy: refuse, seeds and
skins.
Bacon, medium fat:
30 Raw:
e. Sliced (20-24 strips) .. .......... ..
b Slab .. .............................
32 Bacon. canned ..........................
33 Bacon, Canadian, raw ... ............... .
34 Emma's, raw: refuse. Ski-:15 oeoeeoooeoul
Bananas, baking. See Plantain.
35 Barley, pearled, light, dry n. ........ .
Beans, common or kidney, mture
dry seeds:
36 Pinto and red Mexican, ran ... ...... ..
Red kidney:
37 Ha! I. ..... e oooooooooooooooooooooooo
38 Canned (or cooked), solids and
11. uid.
Other including navy, pea bean,
white narrow, other):
39 Raw . ...............................
Canned, baked:
40 Pork and molasses ................
41 Pork 311d tomto 587.1% 0. oooooooo .0
Note:

 

 

80
83
95

333

2.857
2,692
3.144
1.047

259

1.583

1.584

1,526
408

1.537

566
513

 

41.3
38.9
39.5

100.3

3.6

37-2

97
2603
26 3

y Data. on proximate constituents apply to Fuerte variety.

104
1.

.9

89.8

295-
278.
328.7

680

4.5

U1
0
4x

H \x
' Q
cox:

7-3
13.6

 

9-5

 

13.2
15.0
17-7

17-3

357-8

289.2

269.7
74.5

279.7

87.2
83.5

 

82
95

73

740

740
182

740

254
186

 

195
150
281

129

490
461
427
953

85

858

1.984

1.984
563

1.984

513
513

 

2.0

onyx»
43450‘

15.0
1.8

(9.1)

31.3

31-3
8.6

31-3

9-5
8.2

Asterisk indicates that values are calculated from a. recipe; parentheses indimte imputed value.

 

2.750
3.860

970

(0)
(0)
(0)

(0)
(0)

150

 

.31
.64

.21

1-73
1.62
1.07
4.15

.13

,955

2.95

2.58
.22

3.06

.22
.22

 

.54
.50

1.11

.14

~37

1.07

.98
.21

1.04

.16

.16

 

mauve
#bm

3-9

9.2

11.5
3.6

 

11
11

£9

TABIE 2.-Composition of foods, 1 pound, as purchasedv-Contimed

99

 

 

 

3913- Food Total Phos- Vitamin This» Ribo- Nia- Ascor-
Food and description use en- Protein Fat carbo- Calcium phorus Iran A mine flavin cin bic
orgy hydrate value acid.
P_°E- 9:1; Gi“ a» e... 5- 54:: 5- &1- i 26.- $- £-
Beans, 11m:
Imature seeds:
42 Ram
a. In shell: refuse, shells so 234 13.6 1.5 42.8 115 288 4.2 520 0.38 0.21 2.5 58
b suened .. ........................ o 582 34.0 3.6 106.7 286 717 10.4 1.280 .94 .52 6.2 143
Canned!
44 Solids and liquid o 321 17.3 1.4 61.3 123 331 7.7 590 .16 .20 2.5 36
46 ”02“ 90.0000... oooooooooooo 0000-0. 0 495 29.1 302 ”'3 241 608 8'6 19m ‘44 '33 306 77
47 Mature dry seeds ......... 0 1.514 94.0 5.9 279.7 309 1,730 34.0 o 2.18 . .9 8
Beans, snap:
Green:
48 Raw; refuse, ends .. ............ e... 10 143 9.8 .8 31.5 266 180 405 2.560 033 ~45 2'1 79
Canned:
51 Solids and. liquid ...... 0 83 4.5 .5 - 19.1 123 86 6.4 1,880 .15 .19 1.3 18
53 Strained (infant food) 0 99 8.2 .5 20.9 150 118 2.7 2,220 .13 .31 1.5 23
% hozm o'oooouoIcontonoocuooononoc-o O 159 10.9 .9 35.0 295 200 5.0 2,m0 .32 .45 2'7 w
Wax or y 110w:
5 Raw: rzfuse. ends ............ 10 143 9.8 .8 31.5 266 180 4.5 600 .33 .45 2.1 79
56 Canned. solids and liquid . ........ . 0 83 4.5 .5 19.1 123 86 6.4 440 .15 .19 1-3 18
Beans, soya. See Soybeans.
Bean soup. See Soups.
Been sprouts, raw. See Mung bean
and Soybean sprouts.
Beef carcass, raw:
5'6 111 1 a ‘idn fat
58 12:11: cum‘ey: ......... 19 764 69.2 52. 0. 40 626 10.3 (0) .30 .61 16.6 0
59 Medium fat coon-09000 ooooo a ooooooooo 16 1.04.2 66-7 840 00 38 572 9.9 (o) '29 '59 16'0 o
60 Fat . .......................... 15 1,243 62.9 108. o. 35 510 9.3 (0) .27 ., 15.1 0
61 Very fat 0......OUOOUDIOOCOQOQtIOOO. 12 lgml 54.8 1560 0O 32 376 8.4 (o) ’24 '49 13.2 o
62 Medium fat carcass, trimmed to retail 16 919 69.4 69. o. 42 613 10.3 (o) .30 .62 16.6 0
Beef cuts, raw:
6 Ch ck:
3e 31th bone ...... ........... . 13 882 73.5 63. o. 43 660 11.1 (o) .32 .66 17.6 0
1) Without bme 00.0.00... ooooooooooo o. o 1.019 &I4 73. 0| 50 758 12‘7 (o) '36 '75 20‘2 o

 

 

 

 

 

 

 

 

 

 

 

 

 

Flank:
With bone .. ........ . ...............
Without bone ..... .. ................
Hamburger .. ........ . .................
Lean. See Round.
Pbrterhousex
With bone .. ........................
Without bone ...... ...... . ..... .....
Rib roast:
With bcne .. ............... .........
Without bone .. .....................
ROImd;
With bone .......... . . . ..............
Without bane .. .................... .
Rump:
With bone ..... .....................
Without bone . ..... . ............... .
Sirloin:
With bone coco-e. ..... e oooooooooooo 0
Without bone . ............ . ....... ..

Beef, Canned:

79 Corned besf hash ope-ooceooovoeecolvec
80 Roast beef ' oooooooooooooooooooooooo on
81 Strained (infant food) 0 oooooooooooo Cc
Beef, corned, boneless:
82 Uncooked, medium fat oeuaeoc-oooooeoee
Canned:

83 Law 9. ooooooooooooooooooooo coo-coon
84 Wdium fat canoe-cc. oooooooooooooo no
85 Fat ... .............................
86 Beef, dried at Chipped oouoeeeecenoeee-l
88 Beer (average 4 percent alcohol) .......
Note:

 

1,100
1,125
1.457

1.157
1,346

1,016
1.275

747
1,080
1.459
1 .043
1.158

641
1,019
476

1.334
837
978

1.195
923

 

y

 

88.6
90.3
73.

64.0
74.5

62.5
79-0

79.8
88.5

54~4
73-5

71.
79-

62.2
114.

79-0

71.7
119.9

114.9
106.7

155-7
2.7

 

82:
127.

1L4.

83.
104.

45-
50.

940
127.

82.
91.
27.7
15.4

36.
82.
28.6

.0

 

0.
0.
0.

O.
0.

32-7
0.

O.

0.

20.0

 

53
54
41

39
45

36
45

45
5o

30
41

41
45

118
73

50
41
95

91
86

91
18

 

828
581

523
608

535
676

736
817

440
595

601
667

663

527
681

568
499
481
445
1,834

118

 

10.9
$04
19.5
18.2
23.2

.0

Asterisk indicates that values are calculated from a. recipe; patmtheses indicate imputed value.

 

(0)
(0)
(0)

(0)
(0)

(0)
(0)

(0)
(o)

(o)
(0)

(0)
(0)

40

(0)
(o)
(0)
(o)
(o)
(0)
(o)

(0)

 

.J‘-

.12

.05

.15
~07

.07
.06

(.32)

Trace

 

.61
1.03
-99

.67

1.12
1.07
-99

(1.45)K17-3)

.12

 

7-9

16.1
15.4
14.3

-7

y The value excluding energy derived from alcohol is 90 calories. If the energy from alcohol is considered. available, the value
is 215 calories.

 

LG

TABLE 2--Composition of foods, 1 pound, as purchased—Contimed

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ref- Food Total Phos- Vitamin Thia—[Ribo- Xiap Ascor-
Food and description use an- Protein Fat carbo- Calcium phorus Iron A mine flair. cin bic
ergy hydrate value acid
Pct. 931. Gm. 99. 053 Egg yg: mg. 1.0: Mg. Mg. Mg Mg.
Beets, common red:
89 Raw:
5 With tops ...... ............... ... 47 101 3.9 0.2 23.1 65 104 2.4 60 0.05 0.11 1.0 24
b Without tops (6 beets, 1-3/4 by 25 142 5.4 .3 32.6 92 146 3.4 80 .07 .16 1.5 34
2 in. diameter).
Canned:
91 $01105 and liquid .... .............. o 153 4.1 .5 35.9 68 132 2.7 80 .04 .11 .6 21
93 Strained (infant food) ............. 0 156 6.4 .5 35.0 82 118 3.6 50 .06 .15 .7 25
94 Beet greens, common, raw; refuse, 25 93 6.8 1.0 19.0 2] 401 153 10.9 22,700 .29 .61 1.5 115
inedible leaves and stems.
Beverages, Carbonated:
96 Ginger ale .... ................. . ..... 0 158 -- -- 41. -- -- -- —- -- -— -- —-
97 Other. including kola type ........... O 211 - -- 54. -- -- -- -- -— -- -- --
‘Biscuits, baking powder, made with:
98 Uhenriched flour .... ............... .. 01,550 37.2 48.1 237.0 990 876 2.3 0 .22 .40 2.1 0
99 Ebriched flour ....... ..... . ....... ... 0 1,550 37.2 48.1 237.0 990 876 8.2 0 1.04 1.01 8.9 0
100 Enriched self-rising flour ........... 01,516 36.3 49.5 226.5 999 1.135 8.2 0 1.07 1.04 9.2 o
101 ‘BiSCuits, canned, unbaked ....... ....... o 1.303 31.3 40.4 199.3 835 740 6.8 0 1.10 .89 8.4 0
Bladsberries:
102 Ran ............. ....... ........ ....... 0 260 5.4 4.5 56.8 145 145 4.1 890 .16 .19 1.6 94
Canned, solids and liquid:
103 Water pack ...... .......... ......... o 194 4.1 3.2 42.7 82 86 (3.2) 830 .06 .09 1.0 28
104 Sirup pack .......... ............... 0 391 3.2 .9 103.5 82 86 (3.2) 830 .06 .09 1.0 28
Black-eyed peas. See Cowpeas.
Blueberries: 1
106 Ran .......... ................. . ...... 0 279 2.7 2.7 68.6 73 59 3.6 1,290 (.11) (.09) (1.2) 74
Canned, solids and liqfiid:
107 Wamer pack ......... ........... ..... 0 168 1.8 1.8 40.9 50 27 (2.3) 180 .06 .06 .9 60
108 Sirup pack . ...... ............ ..... . o 446 1.8 1.8 118.0 50 27 (2.3) 180 .06 .06 .9 60
109 Frozen, without sugar . ..... . ......... 0 279 2.7 2.7 68.6 73 59 3.6 1,090 (.08) (.08) (1.2) 64

110

Bluefish, raw; whole or entrails
removed.

Bologna. See Sausage.
Boston brown bread. See Breais.

113 Bouillon cubes ................ . ........
114 Brains, all kinds. raw eeoeeeoe-eeeeo-ee
115 Bran (breakfast cereal, almost wholly
bran).
116 Bran flakes (40 percent bran) . .........
117 kan. raisin eoeo nnnnnnnnnnnnn onto. nnnnn
118 Brazil nuts:
8- Shelled eeeoe ooooooooooooooo eeooeoeeee
b In shell ...... .......................
'Breads:
Boston brown bread made with
degermed corn meal:
119 ImBDrIde on ooooooooo e oooooooooooo e
120 Enriched ..... ..... . ...............
Cracked-wheat bread made with:
121 Unenriched flour ..... ......... H...
123 hiched £10111. a... ........... tee-e.
French or Vienna bread:
125 Unenriched .... ................ .....
1% brim“ y. l I I C ...... C ............ 0
Italian bread:
127 Unenriched .........................
128 Ehriched g/ .. ................... ...
Note:

 

49

287

995
995

1,176
1,176

1,225
1.225

1.195

 

1.195

47.6

(27-)
47-2
54-5

 

9-3

11.4

39-0
15.4

 

1] Calcium may not be available because of presence of oxalic acid
2/ Iron, thiamine, riboflavin, and niacin are based on the minimum level of enrichment Specified in the standards of identity
proposed by the Federal Semity Agency and published in the Federal Register, Mgust 3, 1943.

 

O.

(0.)
3.6
336-9

357-8
356.8

25.0

208.8
208.8

233.4
233.4

236.1
236.1

243-8
243-8

 

53

73
427

277
272

422

840
840

377
377

109
109

59
59

 

1.500
5.956

2,824
2.456

3 146
1.573

717
717

572
572

322
322

350
350

 

16.3
46.8

Asterisk indicates that values are calculated from a recipe; parentheses indicate imputed value.

 

(0)

(0)
(0)

Trace
Trace

 

1.05

1.68

2.10

1.75

as

 

.22

1.18

1.76

1.04

.85

4-5

116.2
20.2

87.2

39-7
31.8

 

 

82
(0)

(O)
(O)

69

TABLE 2.-—Composition of foods, 1 pound, as purchased-fiontinued

 

 

 

 

 

 

 

_ Food Total Vitamin . . .. Ascor-
Food and description 3:: (311- Protein Fat carbo- Calcium Piling; Iron A :13:- £33; :1:- Bic
ergy hydrate value acid
Pc_t. E.- Gm. g. Gm. k- Mi Mg. LU. Mg. 14;. M3. M3.
'Breeds-Ccntinued
Raisin bread:
129 Unanriched ............ . ..... . 0 1,289 32.2 14.1 262.4 363 472 5.9 60 0.32 0.48 3.9 o
131 Ehriched y ...................... . 0 1,289 32.2 14.1 262.4 363 472 8.0 60 1.1 .7 10.0 0
133 Rye bread, American (1/3 rye. 0 1.110 41.3 5.4 237-9 327 667 7-3 0 ~81 -35 5-9 0
2/3 clear flour).
White bread, unem‘icbed:
134 2 percent nonfat milk solids ...... 0 1,254 37.2 15.0 237.4 295 368 2.7 0 .23 .39 4.1 O
1; ,- 4 percent nonfat milk solids y 0 1,247 38.6 14.5 235.2 359 418 2.7 o .24 .48 4.1 0
12-1 6 percent nonfat milk solids 0 1,254 39.0 14.1 237.4 418 459 2.7 0 .25 .56 4.0 0
White bread, enriched: _1/
138 2 percent nonfat milk solids 0 1,254 37.2 15.0 237.4 295 368 8.0 o 1.1 .7 10.0 o
139 4 percent nonfat milk solids _2/ 0 1,247 38.6 14.5 235.2 359 418 8.0 0 1.1 .7 10.0 0
141 6 percent nonfat milk solids 0 1,254 39.0 14.1 237.4. 418 459 8.0 0 1.1 .7 10.0 0
142 Whole-wheat bread .. ................. 0 1,091 42.2 11.8 222.5 436 1,194 10.0 o 1.34 .59 13.4 0
See also Biscuits, Corn bread,
Muffins, Rolls.
144 Breed crumbs, dry, greted ..... 0 1,746 54.0 20.4 329.2 504 586 11.8 0 1.23 1.00 14.0 0
Erefiast foods, mixed cereals:
145 Corn and soy grits, ready-to-eat 0 1,501 81.7 1.4 341.0 300 826 28.6 (o) 3.04 .54 9.5 (0)
(added thiamine and niacin).
146 Wheat and malted barley, ready-to- 0 1,764 49.9 2.7 375.9 213 1,498 15.9 (o) 2.41 .76 21.3 (0)
eat (added thiamine and niacin).
Brewast foods. See individual grain,
as Corn, Oatmeal, etc.
Broccoli:
147 Bar: refuse, leaves and. tough stalks. 39 82 9.1 .6 15.2 360 211 3.6 9,690 .27 .58 3.1 327
149 From ............ 0 105 11.4 .9 19.5 454 268 4.5 10,580 .32 .54 4.1 340
Brown batty. See kpple batty.
Brussels sprouts:
150 Raw (1 quart); refuse, cuter leaves.. 23 164 15.4 1.8 31.2 119 273 4.6 1,390 .27 .58 2.4 328
152 n-ozen .......... . ..... 0 212 20.0 2.3 40.4 154 354 5.9 1,540 .23 .64 2.7 286

 

 

 

 

 

 

 

 

 

 

 

 

 

160

161 Cabbage, celery or chinese, ran;
refuse, outer leaves.
‘Cakes:
163 Angel fOOd- loo-Iooooonlo ..... o oooooo a.
19'. Foundation ............... ........ ...
165 Foundation, plain icing .............
166 Foundation, fudge icing .. ...........
167 Fruit, dark .... ...... ... ..... . ......
168 Plaincakeand Cupcakes apogee-neoco-
169 Plain cake and cupcakes, iced .......
170 Pound ........... ......... ...... .....
171 Rich - nnnnnnnn ocean-o ooooooooooooooo e
172 R1011. Plain iCing ..nooo- 0000000 000‘.
173 Sponge DIODOOOIOOOD nnnnnnnnnnnnnnnn oe
Tote:

1] Iron, thiamine, riboflavin, and niacin are based on the minimum level of enrichment specified in the standards of identity

Buckwheat flour, dark .. ................
Buckwheat flour, light . ................

Budwmeat pancake mix. See Pancake mix.

Blltter alto. ooooooooo 000.- nnnnnnnnnnnn i

Buttermilk, cultured (made from skim
milk).

Cabbage;

Raw (1 small head. 4—1/2 in. diam-
eter); refuse, outer leaves and
core.

Dehydrated, unsulfited 4/ ... ........

Cabbage salad. See Coleslaw.

 

O

27

28

000000 00000

 

1.407

46

1,225
1.591
1.551
1.584

1,610

1.484
1.463
1.972
1,782
1 .716
1,322

 

{fitfl
o C
H H

2.7
15.9

4.6

65.4

eagee
WOVODH

U.)

«283:8

O D I
GNP

2

N
N
I
\I

0

i3 8
o 0
KO

11.4
5.4

367.7
.5

8.6

1.0

...:
o

UT-P‘m

 

858688
\l\14—‘-\1HM \INNH-b

 

7.8

266.5
253.8
274.2
265.6
253-8

258.8
281.9
223.8
246.1
264.2
247.0

 

91
(536)

152

1.789

141

27
572
59
445
440

704
531
236
477
400
127

 

1.575
400

73

422

103

1.308

134

109
545
436
459
572

622
472
472
513
427
499

prOPosed by the Federal Security AgenCy and published in the Federal Register, August 3, 1943.

2] Wham the amount of nonfat milk solids in commercial bread is mflmown, use bread with 4 percent nonfat milk solids, item 13

nonriched bread. and 139 for enriched.
l/ Year—round average.

3/ If sulfited, the thiamine value would be much lower, and the ascorbic acid value would be about double.

:1/ If the fat used in the recipe is butter or fortified margarine, the vitamin A value per pound would be 2,450 I.U. in foundation

ike; 1,950 1.v. in foundation cake, iced; 1,860 I.U. in dark fruit cake; 1,680 1.0. in plain cake; 1,270 I.U. in plain cake, iced;
"”490 11‘. in pound cake; 3,770 LU. in rich cake; and 3,130 LU. in rich cake, iced.

 

1.7

22.2

209

NH
0.
wk

QQQQE.EEQQ

1.8

H
NH
.-

\ICD

e o 0
03m

@5019“ H H
#wvm

 

Asterisk indicates that values are Calculated from a recipe; parentheses indicate imputed value.

(0)
(0)

3/ 15.000

270

2 .470

O

700
560
530
710

560
420
1.480
950
790
2,380

 

2.61
~35

.01

.16

.20

2.41

.10

.04
-14
.11
.11

.13
.10
-55
.14
.11
.25

 

 

.69 13.2
(.19) (1.8)
.05 .5
.81 .5
.17 1.0
1.71 13.3
.12 1.5
.61 .8
.36 1.1
.32 .9
.36 1.0
.65 5.0
.38 1.3
.32 1.0
.70 4.2
.38 .9
I% .8
~69 .7
5 for

 

(0)
(o)

165

989

101

(0)
(0)
(0)
(0)
(0)

(0)
(0)
(o)
(o)
(0)
(0)

T9

TABLE 2.-Composition of foods, 1 pound, as purchased-floutimed

 

 

 

 

 

 

 

Ref- Food Total Phos- Vitamin Thia- Ribo- Niaa- Ascor-
Food and description use an- Protein Fat carbo- Calcium phorus Iron A mine flewin cin bio
ergy hydrate value acid.
Pct. 9% in. 92: Gm. 3: Mi mo IOUI k Eng—o W. k
Candy: '
Candied or glaCe peel:
174 Citron ........................ o 1.424 0.9 1.4 364.1 377 109 3.6 _. .. _. .. __
175 Ginger root. crystallized n... ..... 0 1,542 1.4 .9 395.4 -- -- -_ .._ -- -- .. ...
176 Lemon, orange, or grapefruit peel . O 1.434 1.8 1.4 365.9 -- -- -- —- —- -- -- .—
177 'Butterscotch . ....................... . 0 1,861 0. 40.4 388.6 91 32 8.2 (o) (0) Trace Trace (0)
178 ‘Caramels . ....... .. ............... 0 1,883 13.2 52.7 351.8 572 409 10.4 770 .09 0.64 0.5 Trace
179 Chocolate, sweetened, milk 0 2,283 (27.) 152.1 252.9 981 1,285 10.0 680 .45 1.73 3.6 (0)
180 Chocolate, sweetened, milk, almonds .. 0 2,414 (36.3) 175.2 227.0 935 1,130 13.2 650 .59 2.32 (5.0) (0)
181 Chocolate creams . .................... 0 1,791 18.2 63.6 327. —— - -- .— -- .. .. (0)
182 Fondant ............................... o 1.598 0. 0. 413. (0) (0) (o) (o) (0) (0) (o) (o)
183 'F‘u'ige, plain . ...................... .. 0 1.864 7.7 51.3 369.1 y 218 304 2.3 1,000 .05 .32 .5 Trace
184 Hard ................................. o 1,738 o. 0. 449. (0) (0) (0) (0) (o) (o) (0) (0)
185 Marshmallows . ........ 0 1.477 13.6 o. 368. (0) (o) (0) (o) (0) (0) (o) (0)
186 ‘Peanut brittle . ....... ........... . 0 2.004 37.7 70.4 330.5 173 563 9.1 140 .41 .23 22.2 (0)
187 Cantaloups, raw; refuse, rind and 53 43 1.3 .4 9.8 36 34 .9 _2j 7.290 .10 .08 1.1 69
cavity contents.
Can‘ots:
188 Ram
e With tops; refuse, tops and 37 1.19 3.4 .9 26.6 112 106 2.3 34,320 .16 .16 1.7 17
scrapings.
‘0 Without tops; refuse, scraLpings 12 166 4.8 1.2 37.2 156 148 3.2 48,000 .22 .22 2.4 24
Canned:
190 Solids and liquid . ................. o 128 2.3 1.8 27.7 100 109 2.7 54,480 .10 .10 1.5 10
192 Strained (infant food) . ............ o 121 5.0 .5 26.8 114 104 2.7 40,580 .10 .13 2.4 17
193 Dehydrated .......................... . 0 1,573 18.6 6.4 383.6 1,117 472 10.4 521,300 1.39 1.36 13.7 55
194 Cashew nuts, roasted er cooked . ........ 0 2,622 84.0 218.8 122.6 209 1,943 22.7 —- 2.86 .86 9,5 __
Catsup, tomato. See Tomato catwp.
Cauliflower:
195 Haw:
e 1 head (4-1/2 by 5-1/2 1a.): 55 51 4.9 .4 10.0 45 147 2.2 190 .22 .21 1.2 141
refuse, leafstalks and main stalk.
b Refuse, main stalk .............. 43 65 6.2 .5 12.7 57 186 2.8 250 .28 .27 1.6 178

 

 

 

 

 

 

 

 

 

 

 

 

 

 

S - §§ - O 0906”

197
198

200

201

203

205
206

207
208

209
210

211
212
213
214
215

216

217

Note:

hozw Onoooocloo uuuuuuuuuuuu Ito-0.00.

Celery, bleached, ray: refuse, leaves
and trimmings.

Cereal foods (infant food):
Dry, precooked ... ....................
See also Oatmeal (infant food).

Chard, raw:
Leaves and stalks; refuse, inedible
leaves and trimmings.
Leaves only ......... ....... ..........

meese:
Blue mold, domestic type .............
Camembert ......... ..... ..............
Cheddar .......
Cheddar, processed .......... ..... ....
Cheese foods, cheddar ................
Cottage, from skim milk ...... ...... ..

(keen: cheese ... ......... .............
Limburger ...... ..... .................
Parmesan ... ........... ...............
Swiss ................... .............
Wiss, processed .....................

Cherries, sour, sweet, and Ir/‘brid, raw:
refuse, pits.

Cherries, red, sour, pitted, canned ....

 

37

000000

00000

0“

 

113

52

218

 

10.9

3-7

64-5

5-5

11.8

97-6
79.4
113.5
1%.3
93-1
88.5

40.9
96.2
163.4
124.8
119.9

4-7

3.6

 

.9

10.9

.8
1.8

138.5
112.1
146.2
135.7
109.0

2.3

168.0

127.1
118.0
127.1
122.1

2.1

1.4

 

22.2

10.6

333-2

17.2

N
H
00

a
Hml—‘U‘IMH

u.)

N wLIMOH

HH
3

O\
\J.)
o

54.0

 

100

143

2.956

4/ 410
4/ 477

1.430

477
3.292
3.055
2,588

436

309
2,679
5.266
4’2m
4.027

77

50

327
114

3.114

163

1.539
835
2.247
5/3.573
3.623
858

440
1.784
3.736
2.556
é/3.936

85

 

54

 

5.0

1.4

153-9

KO
0
CD

H
H
4s.

A
O
v

wa-bto to
43-80 HU‘quu:

o a
H Hmfi\o

#4>HN

H
O
\1

(1-4)

Asterisk indicates that the item is calculated from a. recipe; parentheses indicate imputed value.

 

3.280

If the calcium contributed by chocolate is considered unavailable, the value would be 172 mg. per pound.
Vitamin A value based on deeply colored varieties.

Based on products ranging from 11.4 to 30.0 mg. per pound of cereal.

Calcium may not be available because of presence of oxalic acid.

2,088 mg. if the added emulsifying agent does not contain phosphorus.
2,452 :13. if the added emlsifying agent does not contain phosphorus.

 

5-41

.22

.12
-.18
.11

(.11)
-09

~09
.03

J

.03

.21

.13

 

36

'2

.11

2.07

.28
.81

2-77
3042
1.91
1.85
2.62
1-39

1.01
2027
3.31

(1.82)
1.82'

.26

2.3

1.2

3/22.2

1.7

 

.08

 

'Ihe niacin value of some products is as high as 104 mg.

232

(0)

148
173

(O)
(0)
(0)
(0)

(o)

(o)
(o)
(o)
(0)
(o)

36

£9

TABLE 2.--Composition of foods. 1 pound. as pumhased—Contimed

 

 

 

 

 

 

 

_ Food Total Vitamin . .. Ascor-
Food and description 2: en- Protein Fat eei-bo- Calcium Pix: Iron 4 it: 3:13;: hf: bic
orgy hydrate value Cl acid.
P°_t- Cil- Gm- E Gm- yg- &; ”8» ML 148- 143- 148- Ms-
Chicken; y —— _ —
Raw:
218 Broilers:
Live . ........................... 51 336 44.8 16.0 o. 31 444 3.3 (0) 0.18 0.36 22.6 (0)
Dressed ..................... 45 378 50.5 18.0 o. 35 500 3.8 (o) .2 .40 25.4 (0)
Ready-to-cook ........ .. ......... 25 514 68.7 24.5 0. 48 680 5.1 (0) .28 .55 34.5 (o)
219 Roasters:
Live . ........................... 46 490 49.5 30.9 0. 34 490 3.7 (0) .20 .40 19.7 (0)
Dressed ......................... 39 554 56.0 34.9 0. 39 554 4.2 (0) .23 .45 22.3 (0)
Ready-to-cook ................... 23 700 70.7 44.1 0. 49 700 5.2 (0) .29 .57 28.2 (o)
220 Hens and. staring chickens:
Live ............................ 42 796 47.3 65.8 0. 37 526 3.9 (o) .22 .43 21.2 (0)
Dressed ......................... 36 880 52.4 72.8 0. 41 582 4.4 (0) .24 .47 23.4 (0)
Ready-to-cook .................... 20 1.098 65.3 90.8 0. 51 726 5.4 (0) .30 .59 29.2 (0)
Fryers (cut—up pieces):
221 Breast .......................... 24 359 80.4 1.7 0. 48 731 3.8 (0) .23 .30 36.1 (0)
222 Leg .. ............. . ......... 23 391 71.8 9.4 0. 52 658 6.3 (0) .35 .83 19.7 (0)
223 Canned, boned, meat only ............ 0 905 135.3 36.3 0. 64 672 8.2 (0) .17 .74 28.8 (0)
Chicken broth. See Soups, canned,
bouillon, broth, and. consomme.
Chicken scup. See Soups, canned,
chicken.
224 Chickpess or garbanzos. dry, Whole 0 1,631 94.4 21.3 276.5 418 1,702 32.2 Trace 2.50 .79 6.9 (8)
seed, raw.
225 Chile con came (without beans), 0 907 46.8 67.2 26.3 173 690 6.4 690 .08 .54 10.2 ——
canned. 2]
226 min senc’e ........................... o 445 12.7 1.8 107.6 (54) (82) (3.6) (8,540) (.41) (.32)J(10.2) (51)
Chocolate;
227 Bitter or unsweetened ...... . ..... 0 2,275 (25.0) 240.2 3/132.6 4] 445 2,025 20.0 270 .21 1.09 4.5 (0)
Sweetened:
228 Piein ......................... 0 2,141 (9.1) 135.3 284.7 51/086) (1,303) 12.7 (150) (.14) (.70) (2.9) (0)

Milk. See dandy.
Milk, with almonds. See Candy.

 

 

 

 

 

 

 

 

 

 

 

 

 

230 Chocolate sirup ooooo oooooooooooooo o-oo

Cider. See Apple juice.
Citron. See Candy.

231 Clams:
Pan:
3 Long clams, with shells mid liquid.
17 Round clams, with shells and liquid
c Moat only ... ......................
232 Canned, solids and liquid .... .......

233 Cocoa, breakfast, plain, dry pewder ...
Coconut:

235 Fresh; refuse, Shell and milk .00....
236 Dried, shredded (sweetened) .........

Cod:
238 Steaks, r91; refuse. bme ooooee-eooo
239 Dried coo ........................... o
240 ‘Coleslafl .. ........ ..... ............. ..

241 Collards, raw; refuse, tough stalks
and some leaves.

Condensed milk. See Milk, cow.
at} Cookies, plain and assorted .. ...... ...

Cooking oil. See Oils, salad or
cooking-

Note: Asterisk indicates that Values are calculated from a recipe: parentheses indicate imputed value.

y Vitamin values based on muscle meat only.

 

 

951

129

369
233

1.331

1.978

 

(5.4)

20.4

9-9
58.1
35-9

(36-3)

68.1
371.4

5-9
8.0

27.2

 

5.0

57-7

257.0

5.4
2.6

15.4
9-5

3/222.o

 

340-5

A/ (68)

(153)
(74)

(436)
395

51/568

51
195

41
(227)
177
508

 

100

2] Not less than 60 percent meat, not more than 8 percent cereds, seasonings.
3] Approximately one-third of this total anomt of carbolvdrate calculated by difference is starch and sugar.

portion is made up of materials thought to be utilized only poorly if at all by the body.

5/ Calcium m not be wailable because of presence of oxalic acid.

 

(390)

(221)
(107)
(631)

3.232

236

4.045
123

118

295

 

(6.4)

(11.1)
(5.4)

(31-8)
28.6

52-7

 

170

500
(360)

(120)

14.020

(0)

 

 

 

.16 .29 (2.5)
.08 .14 (1.2)
'44 082 (7'3)
(.23) .43 4.9
.55 1.74 10.4
.23 .02 .6
Trace Trace Trace
.24 .37 9.0
.38 2.04 49.7
.22 .20 1.1
.22 .56 (4.1)
.16 .16 2.5
The remaining

 

5
(0)
(0)

188

203

(0)

59

TABLE 2.-Composition of foods, 1 pound. as purchased-Continzed

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

m- F°°d T0891 Phos- “twin Thia- Ribo- Nia- “5“" 1
Food and description use an- Protein Fat carbo- Calcium phorus Iron A mine flavin cin bio ‘
orgy hydrate value acid 1
3%. 03i- G4“ a. Ln- !2- Mi "eh LU.- EK: 1:48.- k- £5.- \
Corn, sweet, White or yellow: ‘
245 Raw
8. With husks; refuse, husks and cobs. 62 160 6.4 2.1 35.5 16 208 0.9 y 680 0.26 0.20 2.9 20
b Without husks; refuse, cobs ..... .. 29 297 11.9 3.9 66.0 29 386 1.6 y 1.260 .48 .37 5.4 30
247 Canned, solids md liquid ........ o 302 9.1 2.3 73.1 18 232 2.3 y 920 .12 .23 4.2 24
249 Roman:
a. Kernels......... ................... o 350 14.5 4.1 78.5 36 459 1.8 500 .54 .45 6.3 36
1: Corn an cob; refuse, oobs (29) 248 10.3 2.9 55.7 26 325 1.3 350 .39 .32 4.4 26
Corn and soy grits. See Breakfast
foods, mixed cereals.
‘Corn bread or: muffins, made with:
250 Whole ground earn meal . ............. o 976 32.7 25.9 158.0 640 981 7.7 g/ 590 .68 .81 3.5 (o)
251 Enriched, degermed corn meal . ..... .. o 994 30.4 21.3 166.2 631 704 8.6 3/ 590 .76 1.06 5.8 (0)
252 Com flakes .......................... . o 1.748 36.8 1.8 385.9 50 263 5.9 (o) .16 .45 7.1 (o)
253 Corn flakes (added thiamine, niacin, 0 1,748 36.8 1.8 385.9 50 263 10.0 (o) 1.88 .45 10.1 (o)
and iron).
254 Com flour ........................ o 1.672 35.4 11.8 348.7 27 (808) 8.2 4/1,540 .93 .25 (6.4) (0)
Corn grits, degermed, dry:
255 Unmichei .. ........................ 0 1,642 39.5 3.6 354.6 18 331 4.5 g 1,360 .59 .18 5.2 (o)
257 Enriched _6/ . ........................ 0 1,642 39.5 3.6 354.6 18 331 13. g 1,360 2.0 1.2 16. (0)
Corn meal, white or yellow, dry:
Whole ground:
259 Unboltcd .......................... 0 1,611 41.8 17.7 334.6 45 1,162 10.9 1/ 2.320 1.74 .50 9.1 (o)
260 Bolted .. .......................... o 1.642 40.9 15.4 338. 27 (808) 8.2 1/ 2.020 1.36 .35 8.6 (o)
Degerzned:
261 Unmichod ............ .. ....... 0 1,650 35.9 5.4 355.9 27 449 5.0 1/ 1.360 .61 .21 4.7 (0)
263 Enriched 6] ........... . ........ o 1.650 35.9 5.4 355.9 27 449 13. 1/ 1,360 2.0 1.2 16. (o)
Self-rising: ‘
265 Unenriched. ..................... 0 1.544 39.5 16.8 321.4 1,189 2,878 10.4 1/2,2oo 1.63 .47 8.6 (o) 1
266 Enriched 6] ...... o 1.544 39.5 16.8 321.4 1,189 2.878 13. 1/ 2.200 2.0 1.2 16. (0)

Corn oil. See Oils, salad or cooking.

Corn sirup. See Simp, table blends.

Cornstarch. See Starch.

Com sugar. See Sugars.

Cottonseed 0i1. See Oils, salad or
cooking.

Cowpeas, ran:

 

 

 

 

 

 

 

 

 

 

 

 

 

267 Immature seeds 0 590 42.7 2.7 103.1 168 826 11.4 1,640 1.77 .40 4.1 139
269 Mature seeds, dry 0 1,553 104.0 6.4 279.7 350 2,048 29.5 140 4.18 .72 10.1 8
270 Young green pods (including 9 180 14.0 1.2 38.0 219 268 4.5 6,880 .65 .43 4.7 139
Asparagus-beans): refuse, ends
and strings.
Crabs, Atlantic and Pacific, hard-shell:
271 Ram
13 Whole; refuse, shells............. 52 187 35.1 3.5 1.3 (85) (348) (1.7) —- .31 .14 5.9 -
‘0 Meat only 0 389 73.1 7.3 2.7 (177) (726) (3.6) .— .64 .29 2,3 ..
272 Canned or cooked,:neet anly......... o 471 76.7 13.2 5.9 204 826 4.1 -- (.23) (.26)(11.3) -—
Crackers:
273 GrahaMapprex. 140 sma11.65 madam. o 1.785 36.3 45-4 3373 91 922 8.6 (o) 1.36 .54 6.8 (0)
or 551arge).
274 Saltines(120-130 crackers) 0 1,955 41.8 53.6 322.8 86 418 4.5 (o) .28 .20 4.7 (o)
275 Soda, plain(60-110 crackers) 0 1,909 43.6 43.6 330.1 91 436 5.0 (0) .29 .21 4.9 (o)
Cracker meal. See Crackers, soda.
rStreni’bei'x.‘ies:
276 Rew(4cups) 0 218 1.8 3.2 51.3 64 50 2.7 200 (.14) (.09) .6 54
277 Dried 0 1,672 12.7 30.0 382.7 372 100 15.4 (1,370) .86 .79 4.1 155
278 Cranberry sauce, Sweetened, canned or 0 900 .5 1.4 233.4. (36) (32) (1.4) (140) (.09) (.09) (,5) 8
cooked.

Kate: Asterisk indiCates that values are Calculated from a recipe; parentheses indicate imputed value.

Vitamin A based on yellow corn: white corn contains only a trace.
Based on recipe using white corn meal; if yellow corn meal is used vitamin A value is 1,500 I.U.
Based on recipe using white corn meal: if yellow corn meal is used the vitamin A value is 1,130 I.U.
Vitamin A based on yellow corn flour; white com flour contains only a. trace.
Vitamin A based on yellow corn grits; white corn grits contain only a trace.
Iron, thiamine, riboflavin, and niacin are based on the minimum levels of enrichment specified in the standards of identity
promilgeted under the Food, Drug, and Cosmetic Act.
1] Vitamin A based on yellow corn meal; white com meal contains only a trace.

Wfi'fi'fl:

L9

TABLE 2.-—Composition of foods, 1 pound, as purchased—Contmed

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ref- Food Total Phoa- Vitamin Thian Ribo- Nia- Ascor-
Food and deseription use an- Protein Fat carbo- Calcium phorus Iron A mine flavin cin bio
__ __ orgy hydrate value acid
Pc_t. Cal. Gm. 01. Gm. 3. M3. M3. 1.0. Mg. Mi. k- 3.
Cream
279 Light, table, or coffee .......... 0 925 13.2 90.8 18.2 440 350 0.3 3,750 0.14 0.64 0.4 5
280 Heavy or Whipping ................. 0 1,497 10.4 158.9 14.5 354 277 ' .2 6,510 .11 .51 .3 3
281 Cross, garden, rear; refuse, stalks 37 117 12.0 4.0 15.2 603 (109) (8.3) 8,490 .31 .47 2.9 250
and outer leaves.
284 Cress, water, leaves and stems, r8! .... O 84 7.7 1.4 15.0 885 209 9.1 21,450 .37 .71 3.6 350
285 Oroaker, whole, raw 66 148 27.4 3.4 o. -- -- -- -- .24 .09 2.8 .-
286 Cucumbers, raw; refuse, parings 3o 39 2.2 .3 8.6 92 67 1.0 0 .11 .14 .7 27
Cucumber pickles. See Pickles.
287 Currants, red, raw ........ 3 241 5.3 .9 59.8 158 145 4.0 530 .16 _- -- 16o
Custard pie. See Pies.
289 mstard pudding, canned, strained 0 489 13.6 12.3 83.1 418 372 1.4 1,000 .07 .56 .6 5
(infant food).
290 Dandelion greens, raw ........ .. o 200 12.3 3.2 40.0 849 318 14.1 61,970 .85 .65 (3.8) 163
292 Dates, "fresh” and dried;
a With pits . ..... . ................... 13 1,121 8.7 2.4 297.8 284 237 8.3 220 .35 .38 8.6 (o)
b Pitted (5o dates, 1-1/2 by 1/2 1.11.0 1.288 10.0 2.7 342.3 327 272 9.5 250 .40 .44 9.9 (0)
diameter).
293 Doughnuts, cake type ................... 0 1,9 30.0 95.3 239.3 331 1,298 (3.2) 630 .72 .59 5.7 (o)
294 Eels, raw: head, skin, and entrails 24 557 64.2 31.4 0. 62 697 2.4 6,210 .96 1.29 4.8 -—
removed.
295 1391M, raw (1 eggplant, 6-3/4 by 13 95 4.3 .8 21.7 59 146 1.6 100 .18 .20 2.5 19

4 111.): refuse, calyx and parings.

296
297
298

a

303
304
305

307
309

311

312
313
314

315

316

Note:

Eggs, hen, fresh, stored, or frozen:
Raw:

Whole: refuse, shells ....... ...... .

White ..................... ....... ..

Yolk ...............................
Dried:

Whole .......... ............. .......

White ........... . ................ ..

Yolk oeooocoeeo-co-ocoooceuo ..... no.

Endive, raw: refuse, stalks and outer
leaves.

Escarole, raw. See Endive.
Evaporated milk. See Milk, cow.

Farina, ram
{Jami-chad cote-ee-o-uoous sssssssssss .

michdy one ........... o IIIII nee...

Fats, cooking (vegetable fat) . . . . . . . . . .

Figs:
Rer(12 smll or8medium) . ...... .....
Canned, sirup pack, solids and liquid.
Dried (22 large) ..................
Fig bars .. .............................

Fish. See individual kind, as Bluefish,
Cod, Halibut, etc.

Flounder, summer and winter, whole, raw.
Flour. See Corn, Rye, Wheat flours,

etc.
Franldurters. See Sausage .

 

00

OO

48

61

 

655
227
1,640
2,689
1,806
3.145
47

1,678
1,678

4.013
357
514

1.224

1.587

121

 

51.7
49.0
74.0

212.5
390.0
141.6

3.8

26.4

 

46.5
144.8
190.7
277-8

454.

1.8
1.4
5.4

21.8

.9

 

351.4
351.4

89.0
136.2
310.5

344.1

0.

 

218
27
667

863
218
1,280

186

127
127

245
159
844

313

108

 

848
2.660
3.482

613
5.098

132

508
508

145
95

313

345

 

10.9
-9
32-7
40.0

7-3
62.

4.0

Asterisk indicates that values are calculated from a, recipe: puentheses indicate imputed value.

 

4.590
(0
14.590
16.970
25.170
7.070

(0)
(0)

240
370

 

.13

.11

. 10

 

wrap-
\ 14H
ci‘reu

Max's-P-
on:
w ..:3

is

.2 é$

1.

.23
.15
.53

~27

 

3 ._O

l/ Iron, thiamine, riboflavin, and niacin are based on the minimm levels of enrichment specified in the standards of identity
promulgated under the Food, Drug, and Cosmetic Act.

 

000

5% 000

(0)
(0)

69

TABLE 2.-Composition of foods, 1 pound, as pumhasodwontimed

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ref- Food Tote-1 Phos- Vitamin Thia- Ribo- Niss- Ascor-
Food and description use enr- Protein Fat carbo- Calcium phorus Iron A mine flarin cin bio
orgy hydrate value acid.
Pc_t- Lal- L»- G:- e... 14:: “.5; Ms- ;-_v- £- 12 g. £-
317 Frog legs, raw; refuse, bones .. ....... 35 215 48.4 0.9 0. 53 434 3.2 O 0.41 0.74 3.5 --
318 Fruit cocktail. canned, solids 0 317 1.8 .9 84.4 41 54 1.8 730 .05 .05 1.6 9
and liquid.
Gerbenzos. See Chick-peas.
Gelatin, dry:
319 Plain . .............................. 0 1,520 388.6 .5 o. (o) (0) (0) (o) (o) (0) (o) (o)
320 Dessert powder ...................... 0 1,725 42.7 .0 402.7 (0) (o) (o) (0) (0) (0) (o) (0)
Ginger ale. See Beverages, carbonated.
323 'Gingerbread .......................... . o 1.486 17.7 54.5 234.3 518 322 11.4 450 .19 .37 4.5 (o)
Goat milk. See Lilk, goat.
324 Gooseberries, rsw ..................... o 178 3.6 .9 44.0 100 127 2.3 1,330 -_ .. .. 149
Grapefruit:
325 Ran: refuse, rind and seeds ......... 34 119 1.5 .6 30.3 66 54 .6 2o .11 .06 .6 121
326 Canned in sir-up, solids and 11.11.14 .. 0 329 2.7 .9 86.7 59 64 1.4 40 .13 .08 1.0 134
Grapefruit juice:
327 Has): . .............................. o 162 2.3 .5 41.8 36 59 1.4 40 .17 .09 1.0 183
Canned:
328 Unsweetened ...... . ................ 0 172 2.3 .5 44.5 36 59 1.4 40 .14 .08 .8 158
329 sweetened . ........................ o 235 2.3 .4 62.2 36 59 1.4 40 .14 .08 .8 158
330 Grapefruit juice concentrate, frozen .. o 667 8.6 1.8 173.0 141 232 5.4 140 .53 .30 3.2 612
Grapefruit-orange juice blend:
Canned:
331 Unsweetened . ...................... o 183 2. .5 47.2 41 68 1.4 200 .21 .08 .9 171
332 Sweetened ......................... o 239 2.3 .5 63.1 41 68 1.4 200 .21 .08 .9 171
333 Frozen concentrate .................. o 668 10.0 1.8 172.1 150 250 5.0 730 .76 .28 3.3 622

334

335

336
337

338

340

Grapes, ran:

American type (slip skin) as Concord,
Delaware, Niagara, and
Scuppernong (4-5 bunches):
refuse, skins and seeds.

European type (adherent skin) as
Malaga, Muscat, Sultanina.
(Thompson Seedless), and Flame
Tokay (110-120 grapes, 3/4 in.
diameter); refuse, seeds
and stems.

Grape juice, bottled, commercial ...-...

Guaves, common, raw (5-6 medium);
refuse, skins.

Haddock, raw; refuse, bones, skin,
and. entrails.

Halibut, steak or section, raw; refuse,
bones and skin.

Ham. See Pork.
Hamburger. See Beef.

Heart:

342 Beef, lean, rail .. ...................
343 Calf, canned, strained (infant food).
344 Chicken, raw . .................... ...
345 Park, raz.......... .................
346 Herring, Atlantic, raw:

a Whole ... ........... . ................

1: Flash only . .........................
347 Herring, lake, ran:

a Whole . ........ . .....................

b Flesh only ....... ...................

Note:

 

22

13

52

19

0000

44
o

 

232

303
276

171

491
366
713
531

443
867

357
637

 

5.0

3-5

1.8
4.0

39.7

68.4

 

5.0

1.8

.0

2.4

.2

19.1

 

52-7

73-5

82.6
67.5

0.

O.

 

75

41

104
159

 

74

92

45

115

429

776

922
681
645
599

594
1,162

386
690

 

2.1

2.6

2.8

1.5

2.6

...:
C O
WVWKO

H

Asterisk indicates that values are calculated from a. recipe: parentheses indicate imputed value.

 

270

330

990

1,620

140
140

270

(250)
(450)

 

.21

'17
.26

I10

.22
.39

 

.17

.21

.17

.18

.22

xxx-bunt:-
. ‘

mH

wmflg

—35
.68

.23
.41

 

1.0

(1.0)

4.5

5-3

17

Trace

1.194

33‘s

 

IL

TABLE 2.--Composition of foods, 1 pound, as purchased-Contimed

aL

 

 

Ref- Food Total Vitamin . _ Asco
Food and description use QDP Protein Fat carbo- Calcium 11:20; Iron A 21:11:- 121:1: bier.
ergy hydrate value acid.
Pc_t. Cal. Gm. gr. Gm. g. “i 143. LU. g. 1g . $1
Herring, Pacific, raw:
348 Flesh only . ......................... 0 428 75.4 11.8 0. -— -- -- 450 0.10 0.99 ..
349 Herrmg, smoked, kippered . ............ 0 959 100.8 58.6 0. 300 1,153 (6.4) 0 Trace 1.26 --
Hominy, dry. See Corn grits.
350 Honey, strained or extracted ......... . 0 1,333 1.4 0. 360.9 23 73 4.1 (0) .02 .17 16
351 Honeydew melon, row; refuse, rind 37 92 1.4 0. 24.3 (49) (46) (1.1) 120 .13 .08 65
and cavity contents.
352 ‘Ice cream, plain . .................... . 0 938 18.2 56.8 93.5 558 449 .5 2,360 .19 .85 5
353 Jams, merme1edes, preserves ........... 0 1,263 2.3 1.4 321.4 54 54 1.4 50 .07 .11 26
354 Jemes ............................... 0 1.145 .9 .0 295.1 (54) (54) (1.4) (50) (.07) (.11) 17
Kale:
355 Far:
Untrimmed; refuse, stalks, outer 36 117 11.3 1.7 21.0 655 180 6.4 21,950 .30 .76 335
leaves, and midribs.
b Trimmed: no refuse ................ 0 182 17.7 2.7 32.7 1,022 281 10.0 34,230 .46 1.19 522
357 Frozen .............................. 0 182 17.7 2.7 32.7 1,022 281 10.0 31,780 .36 1.00 213
Kidneys, raw:
358 Beef ................................ 0 639 63.1 36.8 4.1 41 1,002 35.9 5,220 1.70 11.56 59
359 Pork . ............................... o 518 74.0 20.9 3.6 50 1,117 36.3 590 2.65 7.88 59
360 Sheep ............................... o 475 75.4 15.0 4.5 59 1,076 41.8 (5,220) 2.32 11.00 59
361 Kohlrabi, raw; refuse, tops 46 73 5.1 .2 16.4 113 122 1.5 Trace .14 .12 149
and parings.
Lamb:
Carcass or side, ram:
363 Thin ........................... 31 646 53.5 46.3 0. 31 598 8.1 (0) .48 .66 0
364 Medium fat ............ 22 1,122 55.6 98.1 0. 32 556 8.5 (0) .50 .69 0
365 Fat ............................... 19 1,526 47.8 146.5 0. 29 342 7.4 (0) .43 .59 0

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Retail items 1 , medium fat, ram

366 Rib chop ..........................
368 Shoulder roast (wholesale 3-rib) ..
370 Leg roast (Wholesale leg) .........
372 Canned, strained (infant food) . .....
Lamb and vegetable soup, canned,
strained (infant food). See Soups,
canned, vegetable and lamb.
373 Ina-rd .. ................................
374 Lemons; refuse, rind and seeds ........
Lemon juice, Canned:
376 Unsweetened .........................
377 Concentrate .........................
Lentils, dry:
378 Whole (entire seeds) . ...............
379 Split (without seed cost) ...........
Lettuce, ram
380 Headed; refuse, stalks and outer
leaves.
381 All other: refuse, outer leaves .....
382 Limes; refuse, rind and seeds .........
Liver:
Rev:
384 Beef ..............................
386 Calf ..............................
387 Chicken ...........................
388 Pork ................... , ...........
389 Sheep or lamb .....................
390 Liver, canned, strained (infant food)..
Note:

 

0383

38

31
31

00000

O

 

4.095

108
528

1.531
1.539

47

47
126

618
639
638
608
618

488

 

89.4
86.3
100.3
89.4
95-3

72.6

 

111.8
91.8
66.0
20.4

. 454.

1.7

.3

14.5
22.2
18.2
21.8
17.7

17.7

 

0000
.0.

24-4

35.0
170.2

270.1
274-2

9.1

9.1
42-4

27.2
18.2
11.8

7-7
13.2

4-5

 

31
33

73

268
154

194
(138)

32
27
73

45
36

109

 

476

772

78
63
(76)

1.625
1 .557.
1,090
1.643
1.653

1,262

 

3.4

(2.1)

30.0
48.1
33.6
81.7
57-2

32.2

Asterisk indicates that values are calculated from a recipe; parentheses indicate imputed value.

 

(0)
(0)
(0)
(o)

(0)

2,580
2,580

1,710

5.060

199.300
102,150
146,190

64.470
229.270

87.170

 

K3 8?)§ ER

2.53
2-53

.14
(.16)

1.18
.96
.90

1.8

1.8;

.18

 

(.02)

15.10
14.18
11.19

13.
14-90

9.69

 

62.1
73-1
53-6

76.6

0000

139

191
1.044

Cfl€8

57

162

91
103
152

 

28.9

y Values for raw items are from the medium fat wholesale cuts considered to be nearest epp‘ofimations for indicated retail items.

EL

TABLE 2.-—Conposition of foods, 1 pound, as purchased—Contimed

71;

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ref- Food Total Phos- Vitamin Thiap Ribo- Nia- Ascor-
Food and description on- Protein Fat carbo- Calcium Iron A . bi
use ergy hydrate phorus value mine flavin c111 sci:
35:. gai. Gm. 91. Gm. Mg. 113. Mg. 1.11. Mg. 14;. Mg. 14g.
Liver sausage. See Sausage. — ~ — _ — — —
Liverwrst. See Sausage, liver.
Lobster:
391 111.616, raw .......... . ............... 64 144 26.4 3.1 0.8 99 300 1.0 -- (0.21) 0.09 (3.1) .—
392 Canned .............................. 0 417 83.5 5.9 1.8 295 872 3.6 —- (.14) .31 (10.0) —-
393 Logan‘berries,raxv .......... ...... 0 283 4.5 2.7 68.1 159 86 5.4 (890) (.14) (.30) (1.3) 108
Macaroni,’dry:
394 Unenridled ............... ........ 01,712 58.1 6.4 347.3 100 749 6.8 (0) .42 .27 9.2 (0)
396 Enriched y . ....... ............ 01,712 58.1 6.4 347.3 100 749 13. (0) 4. 1.7 27. (0)
398 ‘Macaroni and cheese, baked _/ . ........ 0 957 36.8 49.9 89.4 867 767 2.3 2,050 .15 .71 1.8 Trace
Mackerel:
399 Ram, common Atlantic: refuse, skin, 46 457 45.8 29. 0. 12 586 2.4 (1,110) .38 .85 20.7 ..
bones, and entrails.
Canned, solids and. liquid; 3]
400 Atlantic" ........................ 0 829 87.6 50.4 0. 840 1.244 9.5 1,970 .26 .96 26.3 .-
401 Pacific... ........................ o 819 95.8 45.4 0. 1.180 1,308 10.0 120 .12 1.50 39.7 --
402 Manges, raw; refuse, seeds and skin ... 34 198 2.1 .6 51.6 27 39 .6 19.040 .19 .17 2.8 124
403 Margarine . ..... 03,269 2.7 367.7 1.8 91 73 .0 4/15,000 (o) (0) (0) (o)
Marmalades. See Jams. marmalades.
andpreserves.
Mayonnaise. See Salad dressings.
Meat. See Beef, Lamb, Pork, Veal.
Melons. See Cantaloups, Honeydew,
and. Watermelans.
Milk, cow: ,
Fluid (pasteurized and ram):
404 10.616 .......................... o 309 15.9 17.7 22.2 536 422 .3 (720) .16 .78 .5 6
405 Nonfat (skim) . ................... . 0 162 15.9 .5 23.2 558 440 .3 (20) .16 .81 .5 6

Canned:

406 Evaporated (unsweetened) .......... o 625 31.8 35.9 44.9 1,103 885 .8 1,820 .22 1.63 .9 5

407 Condensed (sweetened) .. ......... .. 0 1,455 36.8 38.1 248.8 1,239 1,035 .9 (1,930) .24 1.77 .9 5
Dried:

408 Whole .... .................. . ...... 0 2,233 117.1 121.2 172.5 4,308 3.305 2.6 6,360 1.38 6.63 3.0 29

409 Nonfat solids (skim) .. ............ 0 1,643 161.6 4.5 236.1 5,902 4,676 2.6 (190) 1.60 8.88 5.2 32
Malted: i/

410 Dry powder .. ...................... o 1.850 66.3 38.6 321.0 1,303 1,721 9.5 4.640 1.48 2.43 __ (0)

411 ‘Beverage . ........................ . o 472 20.9 20.0 53.6 613 558 1.4 1,140 .30 .95 - 5

412 ‘Chocolate flavored ..... ............ . o 336 14.5 10.0 48.1 495 413 .3 410 .15 .72 .5 5

413 Half and half (milk and cream) ...... o 620 14.5 54.5 20.4 490 386 .3 2,230 15 .71 .5 5

Buttermilk. See Buttermilk.
Whey, fluid. See Whey.
Whey, dried. See Whey.

414 Milk, goat, fluid o 305 15.0 18.2 20.9 586 481 .5 (720) .18 .49 1.3 5

Molasses , cane:

 

 

 

 

 

 

 

 

 

 

 

 

 

415 First extraction or light .. ....... .. 0 1,142 -- -— 2] 295.1 749 204 19.5 -_ .32 .29 1.1 —-

416 Second extraction or medium .. ..... .. 0 1,054 -- —— 6/ 272.4 1,317 313 27.2 -- - -— —. --

417 Third extraction or blackstrap ...... o 966 -- -- 6! 249.7 2,629 386 51.3 -- 1.27 1.14 9.5 --

418 Barbados ...... ...................... o 1.230 -- -- _/ 317.8 —- 227 -- -- .26 .91 -- ..
‘Nhffins, made with:

419 Unenriched flour ... .............. ... 0 1,269 36.3 38.1 191.1 935 867 2.7 470 .21 .59 1.8 (o)

420 Enriched flour ..... . ................ 0 1.269 36. 38.1 191.1 935 867 7.3 470 .84 .96 6.9 (0)

421 Mung bean sprouts, raw . ............... 0 106 13.2 .9 18.6 132 268 3.6 60 .32 .42 2.3 68
Mushrooms:

422 Raw; refuse, skins .................. 9 66 9.9 1.2 16.5 37 475 4.1 o .41 1.83 20.4 21

423 Canned, solids and liquid ........... o 51 6.4 .9 16.8 (32) (409) (3.6) 0 .07 1.12 8.9 -

Note: Asterisk indicates that values are calculated from a. recipe: parentheses indicate imputed value.

y Iron, thiamine, riboflavin, and niacin are based on the minimum level of enrichment specified in the standards of identity
promulgated under the Food, Drug, and Cosmetic Act.

_2J If enriched macru‘oni is used in the recipe, the values for iron, thiamine, riboflavin, and niacin would be 3.2 1113., 0.45 1115.,
0.91 mg., and 4.1 mg., respectively.

3/ The vitamin values are based on the drained solids.

Base-:1 on the average vitamin A content of fortified margarine. Most of the margarines manufactured for use in the United States
hare 15,000 LU. of vitamin A added per pound. The minimm Federal specifications for fortified margarine require the addition of
9,”) I.U. of vitamin A per pound.

2] Based on unfortified products.
_/ Total sugars.

9L

TABLE 2e—COIIposition of foods, 1 pound, as purchased—Contimed

 

 

 

 

 

 

 

 

Ref- Food Total Vitamin _ v- Alcoa.b
Food and description use an- Protein Fat carbo- Calcium 11:21:; Iran A 3111::- $1.21!: 2::- Mo
orgy hydrate value acid
Pct‘L'l- e... a- e... 5- 112 Me- I-_U- £- 13: k- 3.
Michaelmas. See Cantaloups
and Honey-dew melon.
424 1443ter1 greens, raw; refuse, eta1ke 27 74 7.6 1.0 13.2 728 126 9.6 21,370 0.31 0.68 2.8 338
and lower leaves.
Noodles (containing egg), dry:
426 Unenriched ........... .............. . o 1.729 57.2 15.4 332.3 100 903 9.5 890 .91 .50 10.4 (0)
428 xmriehaa.;/ ..... .................... 0 1.729 57.2 15.4 332.3 100 903 13. 890 4. 1.7 27. (0)
430 oat cerea1, readybto-eat (added 0 1.797 65.8 31.8 318.7 726 1,589 18.6 (o) 3.70 .87 8.5 (0)
vitamins and. minerals).
Oatmeal or rolled oats:
431 Dry . ............................. . 0 1,770 64.5 33.6 309.6 241 1,839 20.4 (o) 2.71 .62 4.7 (o)
433 Precooked (infant food), dry _/ .. .. .. o 1.701 68.1 22.7 311.9 3,596 3,623 143.0 (0) 5.71 1.57 10.5 (0)
434 Oils, salad or cooking ................ 0 4,013 0 454. 0. 0 0 o o 0 o 0 0
435 Okra, raw; refuse, stem ends ......... 12 130 7.2 .8 29.6 328 248 2.8 2,950 .31 .30 4.2 121
Oleomargar'me. See Margarine.
Olives, pickled:
437 Green (70 per 1b. "mammoth" size, 16 504 5.7 51.4 15.2 331 65 6.1 1,140 Trace -- - .-
13/16 in. diameter, 1 1/6 in.
long); refuse, pits.
Ripe:
438 Mission (70 per 1b. "mammoth" size. 16 728 6.9 80.0 9.9 331 65 6.1 240 .02 .02 -- --
13/16 in. diameter, 1-1/6 in.
long); refuse, pits.
439 Other varieties (as asee1ano, 16 488 4.6 51.4 11.8 331 65 6.1 240 .02 .02 .. .—

manzenilla, and sevilano)
(70 per 113. "mth" size,
13/16 in. diameter, 1-1/6 in.
long): refuse, pits.

 

 

 

 

 

 

 

 

 

 

Onions, nature:

440 Raw (4 large onions, 2-1/2 in.
diameter); refuse, skins
and rootlets.
442 Dehydrated, flaked .... .......... ....
443 Onions, young green; refuse, tops,
skins, and rootlets.
444 Oranges; refuse, rind and seeds .......
Orange juice:
445 flesh 00.00.0000... eeeeeeeeeeeeeee III
Canned:
446 Unsweetened ... ... ......... . ...... .
447 Sweetened ... ................... ...
Orange juice concentrate:
448 Cmed ..............................
449 Frozen ... ........... . ...............
450 Oysters, meat only, rear ...... . ........
Pancake mix, dry, se1f—rising:
Wheat (mixed with other flours):
456 Unenriched .. ......................
457 Enriched ... .......................
458 Buckwheat ...........................
459 Papayas, raw; refuse, rind and seeds ..
460 Parsley, common, ray! ..................
461 Parsnips, raw; refuse, scrapings ......
Pastry, shell, plain. See Pie crust.
Note:

 

 

6 193
o 1.574
59 84
28 147
o 199
O 201
o 244
0 1,039
o 674
0 380
0 1,584
o 1.584
0 1.450
32 120
0 225
22 277

 

6.0

49-0
1.9

43.1
43-1
47-7

1.9
16.8

5-3

 

3.2
3~2

9-5

 

364.1
19.7

36.6

49.9
50.4
63.1
263.3
168.4

25.4

331-9
331-9
319.2
30-9
40-9

Q04

137

753
251

108

86
45
45

277

154

427

2,111
2,111
2,120

3/ 876

 

202

 

188

1.239
45

73

82
82

404
272

649

3.092
3.092
3.755
49
381

283

 

2.1

15.4
1.7

1.3

.9

1.4
1.4

Asterisk indicates that values are calculated from a recipe; parentheses indicate imputed value.

 

210

570
(90)

(620)

(850)
(440)
(440)
(2.320)
(1.500)
1.450

5.410
37.360

 

 

.12

.08
.08

 

.9

6.2
(.4)

y Iron, thiamine, riboflavin, and niacin are based on the minimum levels of enrichment specified in the standards of identity
promlgated under the Food, Drug, and Cosmetic Act.
2/ ihe niacin value is based on products ranging from 6.4 to 19.5 mg. per pound of cereal. The niacin Value of some products is
as high as 103.5 mg. per pound.
1/ Calcium may not be available because of presence of oxalic acid.

38

163

162

191
191

1,003
641

(0)

(0)

(0)
173

877

 

63

TABLE 2.-Conposition of foods, 1 pound, as purchased—Contimed

 

 

_ Food Total Vitamin . .. As
Food and description 3:: en- Protein Fat carbo- Calcium :23; Iron A Tkinap fibo- 1.13.- big}:-
ergy hydrate p value m as gym c111 acid
P°_t‘ 03$- 92 E- in- Ex: & 148- ML ”8- Ms- 348- Ms-
Peaches: — —
463 Raw; refuse, pits and skins . ........ 12 183 2.0 0.4 48.0 32 88 2.4 3.530 0.08 0.19 3.6 31
Canned, solids and liquid:
464 meter pack ........... . ......... 0 123 2.3 .5 30.9 23 64 1.8 2,060 .03 .09 3.1 19
465 Sirup pack ....... 0 308 1.8 .5 82.6 23 64 1.8 2.060 .03 .09 3.1 19
466 Strained (infant food) ... .. 0 271 3.6 1.4 68.6 32 86 4.1 2.860 .10 .09 2.6 12
467 Frozen ........................... 0 355 1.8 .5 91.7 27 68 1.8 2,360 .05 .14 2.3 18
468 Dried, szflfured, uncooked (60 halve;, 0 1,203 13.6 2.7 315.1 200 572 31.3 14.760 .04 .89 24 5 86
1-2/3 in. diameter. 1/4 intrude).
471 Peanuts, Virginia type, roasted:
a. Shelled ............................. 0 2,540 122. 1 200.7 107.1 336 1.784 8.6 0 1. 34 .60 73.5 (o)
'b In shell: refuse, shells ............ 28 1,829 88.0 144.5 77.2 242 1,285 6.2 0 .96 .43 53.0 (0)
472 Peanut butter ............... . ..... 0 2,615 118.5 217.0 95.3 336 1.784 8.6 0 .54 6o 73 5 (0)
Pears:
473 Ram refuse, skins and cores 17 236 2.6 1.5 59.6 49 60 1.1 90 .08 .16 5 15
Canned, solids and liquid:
474 water peek ....................... . 0 143 1.4 .5 37.2 36 45 .9 20 .04 .08 .6 8
475 Sirup pack ...................... .. o 308 .9 .5_ 83.5 36 45 .9 20 .04 .08 .6 8
476 Strained (infant food) ........ o 232 3.2 .9 59.5 50 59 (.9) 200 .05 .10 9 5
Peas, green immature:
477 Ram
a. 1n pod (approx. 1 qt.); refuse, 55 201 13.7 .8 36.1 45 249 3.9 1.390 .69 .33 5.5 54
shells.
b Shelled ........................... o 448 30.4 1.8 80.4 100 554 8.6 3,100 1.53 .73 12.2 119
Canned:
479 Sends and liquid ................. o 307 15.4 1.8 58.6 114 304 8.2 2,470 .51 .28 4.7 39
481 Strained (infant food) ....... . 0 —222 18.6 1.4 35.9 73 281 6.4 2,860 .41 .34 5.2 39
482 Frozen . ........... . ................. o 340 25.9 1.4 58.6 77 427 6.8 3,040 1.50 .50 8.6 82
Peas, mature dry seeds:
483 Entire seeds . .................. 0 1,541 108.1 6.4 273.3 259 1,762 21.3 1,680 3.48 1.28 14.2 9
484 split, without seed coat . ........... 0 1,564 111.2 4.5 280.1 150 1,217 23.2 1,680 3.48 1.28 14.2 9

 

 

 

 

 

 

 

 

 

 

 

 

 

9 ' VS - 0 050611:

the. coup, dabydratod. 80. Soups.
wax-.3“.

485 Poems:
‘ mlled o oooooooo ooooouotooannoonco-o
b In shell; refuse, $011. ooaooouo-uuu

486 Peppers, green, raw (6 medium peppers):
refuse, stem ands, leads,
and come.

488 Pareimmans, Japanese or laid, ran:
a. Seedless kind ...

IOICIOIOOIIOOCIOCOI.

1) Kinds With seeds sooooooloo-no nnnnnnn
Pickles:
489 Dill, member .. .............
490 Fresh, cucumber (as bread. and butter
pickles).
491 Sour, cucumber or mixed ........ .....
492 Sweet, cucumber 0:- mixed .. ....... ...
Pies:
493 .Apple .000 oooooooooooooooo a oooooooo no
494 ‘Blueberry .......... ................ .
495 ‘Cherry ..............................
496 Coconut custard ...... ......... ......
497 Custard. .... ........ . ....... .........
498 Lemon meringue 00000000000000.0000...
499 15.11001] .. ....... . ..................
500 ‘Pumpkin . ............................

503 'Pie crust, unbaked (fresh or frozen)...
504 Pimiantos, Canned .....................

Pineajpple:
505 Ran (2/3 Pineapple. 4-1/4 by 4 in.
diameter); refuse, crown, core.
and parings.

Note: Asterisk indicates that values are 00101110.th from 0 recipe; parentheses indicate inwtod value.

1'] The proximate constituents, calcium, phosphorus, and vitamin A are calculated from a recipe.

 

So

16

00 RM.)

OOOOOOOO

C-

47

 

3.152
1.644

49
316

49

1,115
981
1.147
927
927
1.143
1.146
919

123

126

 

42-7
22.2

4.6

1.0

 

331-4
172.3

.8

.5

 

5900
30-7

21.7

179.3
170.2
183.4
119.4
119.4
169.8
207.0
117.1

212.0

26.3

33~°

 

335
175

114
145

114
73

32
45

568
9 1
73

245
41

32

39

 

1 .471
765

95

91
123

91
82

100
123
527
527
232
182

259

 

10.9
5-7

1.5

-4

.2

Wk.” cam
C
\o-b

o
m

'LooCo

00 a) bow-P-

H
H WOMKTIWHMH

0‘
e

o
\l

 

230
120

2,410

11.900
9.330

1,410
820

1,410
510

730
530

1 .730
1 .030
1,030
790
30
8,660

10 .440-

310

 

J4

.22
.17

.03
.11

(0)

J4
.07
.12
.23
.23
.15
.31

.15
.20

.11

.20

 

.52

.16

~29
.19

.08

 

Trace
Trace

.2
.1

HHz-‘HH

3"“ .
N mam-hump...-

N
o

H
o
\l

0
\J1

 

#V

457

430

57

TABLE 2.~Coq)osition of foods, 1 pound. as purchased-40111711111“

 

11.:— Food ““1 Phos- Vitamin Thia— Ribo- Ma.- ““1"
Food and description .use our- Protein Fat carbo- Calcium phorus Iron L mine flair. cin bio
orgy hydra-ta value acid

 

23.91. Gm. Gm. Gm. g. 35; &. LU. 143. Mg. Mg. Mg.

 

 

 

Pin eappl e-Cont- inued

506 Canned, sirup pack, solids and liquid. 0 355 1.8 .5 95.8 132 32 2. 7 360 0.35 0.07 0.8 41
507 Frozen .................... . .......... o 388 1.8 .9 100.8 64 451.4 450 .27 .09 ,9 86
508 Pineapple juice, canned . ............... o 221 1.4 .5 59.0 68 36 2.3 360 .24 .07 ,3 41
509 Plantain or baking banana, raw: refuse, 23 418 3.8 1.4 109.2 24 105 2.4 y .21 .14 2,1 49
skins.
510 Plums (all, excluding prunes), ram
3. Refuse. pits only . ........... . ....... 5 218 3.0 .9 55.6 73 86 2.2 1,510 .28 .18 2.1 20
b Refuse. pits and sldns . ..... 15 195 2.7 .8 49.8 66 77 1.9 1.350 .25 .16 1.9 18

Plums (Italian prunes), calmed;
511 Sirup pack, solids and 11.11114; 4 329 1.7 .4 88.9 35 52 4.8 990 .12 .11 1.6 5

refuse, pits.

 

 

 

 

 

 

 

 

 

 

 

 

 

Popcorn:
512 Unpoppod . ............. ...... o 1.645 54.0 21.3 327.3 (45) (1.199) (11.4) (0) (1.77) (.50) (9.5) (0)
513 Popped ............................ o 1.751 57.7 22.7 348.2 (50) (1,276) (12.3) (o) (1.77) (.54)(10.o) (0)
Pork, fresh
Packer's carcass, side, ram
514 mm... ........... . ......... 181,397 52.5 130. o. 30 562 7.8 (o) 2.55 .61 13.7 o
515 Medium .. ................... 121.827 47.6 180. o. 28 468 7.2 (o) 2.31 .56 12.4 0
516 Fat .......................... 10 2,201 40.1 225. 0. 25 344 6.1 (0) 1.95 .47 10.4 0
Retail items 2] {Indium fat), ram:
517 Ham.
0. With bane... ..... ......... 141.345 59.3 121. o. 35 655 9.0 (o) 2.88 .69 15.4 o
b mum bane ..................... 01,566 69.0 141. o. 41 763 10.4 (0) 3.36 .81 17.9 0
519 Loin or chops ................... 191.088 60.4 92. 0. 37 684 9.2 (o) 2.93 .71 15.7 0
521 msoenamm lean cuts 17 1,346 54.7 123.3 .0. 30 592 8.3 (o) 2.66 .64 14.2 0
Park, cured:
52 Ban, 5210de (medium fat), ran
a. 11111. bone ..... ... 131.535 66.8 138. (1.2) 40 537 9.9 (0) 2.76 .74 15.6 o
b mum bone ... ... .... .. ...... o 1.767 76.7 159. (1.4) 45 617 11.4 (o) 3.17 .85 17.9 o

524
525
526

547
548

550
551

Luncheon meat:
Boiled ham .........................
Canned, Spiced ooo‘OeeIooo ooooooo ee-
Salt pork, fat, ran .. ............... .
Sausage, pork links or bulk, raw.
See Sausage, pork.

Pork, canned, strained (infant food)....

Potatoes:
Raw (3 potstoes, 2-1/2 in. diameter):
refuse, parings.
Canned, solids and liquid ........ .n.
Dehydrated ...........................

Potato Chips one. 0000000000000000000000 0
Potato flour .. ........................ .
P11152618 coo oooooooooooooooooooooooooooo
Prunes, dried, misulfured:
Uncooked (50-60 medium prunes);
refuse, pits.
See also Plums (Italian prunes),
canned.

Prunes, canned, strained (infant food)..

Prune juice, canned . ...................

Pumpkin:

Raw; refuse, rind. and cavity contents.
Canned ...............................

552 Radishes, ram refuse, tops and rootlets

Note:

 

A00

15

51

 

1.372
1,310

3.419

577

318

262
1,619

2.469
1,619
1.675

1.036

439
321
96
151
45

 

103.5
67.6
17.0

7706

706

7.7
32.2

30.4
32.2

40.0

8.9

5.0

1.8

3.8
4.5

2.7

 

103.1
110.3
371-

.4

.1
3-2

168.4

3-2

2.3

.9

0.

.6
1.4

.2

 

o.
6.8
O.

72.8

59-5
373-2

222.9
373-2
338.2

274-1

115.3
87.6
22.8
35.9

9-3

 

41

Trace

42

114
(136)

114

(54)

208

118
(114)

66
(91)

82

 

817

213

177

(690)
400

(322)

328

132
(182)
138
(163)
69

 

7-7

2.7

2.3
18.2

(8.6)
18.2

(3.2)

15.0

6.8
(8.2)

2.5
(3.2)

2.9

Asterisk indicates that values are calculated from a. recipe; parentheses indicate imputed value.

 

(0)
(0)
(o)

(0)

180

(230)
180
(o)

7.300

3.340

(10.640)
15.440

70

 

4.56
1.44
-78

1.57

.14
(.14)
(.15)

.07

.07

 

1.2)
1.00
.19

.15

.13
.48

(.50)
.43
(.18)

.64

21.5

4.4

3.8
20.4

(14.5)

20.4

(3-2)

6.6

1.9

(1.8)
2.5

 

;/ 64

102

102

(0)

11

(5)

26

 

y The vitamin A values range from about 30 LU. per pound of white fleshed plantains to 4,200 LU. per pound of deeper yellow
varieties-
g/ Values for raw items are from the medium fat Wholesale cuts considered to be nearest approximations for indiCated retail items.
3] Year-round average. Recently dug potatoes contain about 91 mg. of ascorbic acid per pound. The value is only half as
high after 3 months of storage and about one-third as high when potatoes have been stored as long as six months.

T8

TABLE 2.-Couposition of foods, 1 pound, as pumhasedflontimed

38

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

_ Food Total _ Vitamin . _ . A5001»
Food and description if: an- Protein Fat cad-bo- Calcium 13:201.; Iron A :23,- 3:211: 2::- bic
orgy hydrate value acid
Pc_t- 0&- Ln- Gi' Gi- Add Me a. 131- 3- Mi 1:; k
553 Raisins, unsulfured, dried ............. 0 1,218 10.4 2.3 323.2 354 586 15.0 230 0.69 0.37 2.2 Trace
Raspberries:
555 Black, raw .......................... . 0 341 6.8 7.3 71.3 182 168 4.1 0 .11 (.30) (1.3) (109)
Red:
556 Ben .............................. . o 259 5.4 1.8 62.7 182 168 4.1 600 .11 (.30) (1.3) 109
557 Frozen .. ...................... 0 445 3.6 1.4 112.1 127 118 2.7 360 .05 (.18) (.9) 73
Enu'bar‘b:
558 Ray; refuse, 1eeves .................. 32 50 1.5 .3 11.7 _1/ 158 77 1.5 100 .03 -. .3 28
559 ‘Stems, cooked, sugar added ........ o 639 1.8 .5 163.4 y 186 91 1.8 110 .03 -- .3 28
Canned in sirup. See Cooked.
Rice, raw:
560 Brown ................................ 0 1,634 34.0 7.7 352.8 177 1,376 9.1 (o) 1.43 .23 21.0 (o)
561 Converted ...................... 0 1,644 34.5 1. 360.5 109 617 3.6 (o) .92 .15 17.4 (0)
563 White or milled ....... . ..... 0 1,644 34.5 1.4 360.5 109 617 3.6 (o) .30 .12 7.4 (o)
565 Precooked, dry . ................... 0 1,734 40.0 .9 378.2 18 300 3.9 (0) .09 .07 .5 (0)
Rice products;
566 Flakes ............................ 0 1,782 26.8 2.7 398.2 95 527 8.2 (0) .36 .39 4.1 (o)
567 Flakes (added thiamine and niacin).... 0 1,782 26.8 2.7 398.2 95 527 8.2 (o) 2.09 . 9 25.0 (o)
568 Puffed .. ............................. 0 1,782 26.8 2.7 398.2 95 527 8.2 (o) .36 .39 4.1 (o)
5 Puffed (added thiamine and niacin).... 0 1,782 26.8 2.7 398.2 95 527 8.2 (o) 2.09 .39 25.0 (0)
Rice, wild. See Wild rice.
‘Rolls:
Plain:
570 Ibenriched (pan rolls) ............. 0 1,406 40.9 25.0 250.2 250 436 3.2 o .25 .49 4.4 (0)
571 Enriched (pan r0113) 2/ ......... 0 1,406 40.9 25.0 250.2 250 436 8.0 o 1.1 .7 10.0 (0)
Street:
572 Unenriched .. ....................... 0 1,466 38.6 35.4 244.3 286 472 2.7 0 .25 .60 4.6 (o)
573 Enriched g/ .................. 0 1.466 38.6 35.4 244.3 286 472 8.0 o 1.1 .7 10.0 (0)
574 Rubalbagas, raw; refuse. pairings 15 147 4.2 .4 34.4 212 158 1.5 1,280 .29 .30 3.6 140

Rye bread. See Breads.

Rye flour:
576 Light ................................
577 Medium .. .............................
578 Dark on ooooooooooooooooooooooooooooooo
579 Rye meal or whole grain ............... .
580 Rye Wafers or "Swedish health bread"....
Salad dressings:
581 Commercial, plain (mayonnaise type)3j.
582 French ...............................
584 Meymnaise 3/ ........... . ............
Salad oil. See Oils, salad or cooking.
Salmon:
585 Raw, Pacific (Chinook or King);
refuse, bones and skin.
Canned, solids and liquid (including
bone):
587 Chinook or King ... .................
588 Chum ...............................
589 Coho or silver .....................
590 Pink or humpback .. ...... . ..........
591 Sockeye or red .....................
Sardines, solids and liquid:
592 Atlantic type, canned in oil .........
Pilchards, Pacific type, canned:
594 Natural pack .......................
595 Tomato sauce . ......................
Note:

 

11

00000

C)

 

1,617
1.478
1,446

1.456
1.473

1.743
1,788
3,212

902

922
630
753
651
785

1.534

909
983

 

42.7
51.8
74.0
54-9

56-3

ovum
' I O
CO\IO

70-3

89.4
97.6
95-8
93.1

91-7

95-8

80.4
80.8

 

f‘

H
H\T
o o
mum

5.4

167.1
161.2
3%.].

59-9
23.6
38.1
28.1

43-6

122.6

1.3
7.2

0“ 0‘\

l/ Calcium may not be available because of presenCe of oxalic acid.
2] Iron, thiamine, riboflavin, and niacin are based on the minimum level of enrichment specified in the stmdards of identity of
breads proposed by the Federal Security Agency and published in the Federal Register, August 3, 1943.
Minerals and vitamins are calculated from a recipe.
4] If bones are disearded, calcium content would be much lower. Bones equal about 2 percent of total contents of can.

00000
0....

i‘

 

 

\IU.)

100
(123)
245

(173)

41
(0)
86

 

840
1,189
(2.433)

1.707
1,816

136

(0)

272

(1.168)

1,312
1.598
1.153
1,298
1,562

1.970

(753)
763

 

5.0
11.8
”-4
16.8

20.0

1.8
(0)
4.5

(3-6)

mw-P-w-P-
U .0 I
#ONHMH

15.9

(18.6)

18.6

Asterisk indicates that values are calculated from a. recipe: parentheses indicate imputed value.

 

(0)
(0)
(0)

(o)
(0)
660

(0)
950

(120)
120

 

1-35
2.76

1.94
1-45

(0)
.16

.41

.12
.11
.12
.15
.19

(.06)

(-03)
.05

 

.31
.99
1.02

.91

(0)

.16

(.64)
(1.38)

1.23

 

(0)
(0)
(0)

33-1
32.2

 

(0)
(o)
(0) .
(o)

(0)

(o)
(o)
(o)
(0)
(0)

(0)
(0)

£8

TABLE 2.--Composition of foods, 1 pound, as pumhased-oContimed

78

 

 

 

 

 

 

Ref- Food Total Phos- Vitamin This.- Ribo- Nia- Ascor-
Food and description use on- Protein Fat carbo- Calcium phorus Iron A mine flarin cin ‘bic
ergy hydrate value acid
Pct. Cal. 03. 01. an. Eli. & g. 1.0. i Mi. 13 £-
596 Sauerkraut, canned, solids and liquid.- 0 75 5.0 0.9 15.4 163 82 (2.3) 150 0.15 0.29 0.5 74
Sausage:
598 Bologna (1 piece, 1 by 23/4 in. o 1.005 67.2 72.2 16.3 (41) (508) 10.0 (0) .80 .85 12.2 0
diameter".
599 nankfurteé. new (10 sanssges, 0 1.166 64.5 93-1 12-3 36 454 6.8 (0) .79 .88 12.5 0
5-1/2 by 3/4 1n.).
601 Liver: livervmrst .............. 0 1,193 75.8 93.5 6.8 41 1,081 24.5 26,090 .76 5.07 20.7 (0)
602 Pork, links or bulk, new ............ 0 2.044 49.0 203.4 0. 27 454 7.3 (o) 1.95 .76 10.4 0
603 Pork, bulk, conned ............. 0 1,359 69.9 117.6 0. 41 754 10.4 (0) .91 1.09 13.6 0
604 Vienna sausage, canned .... .......... o 978 71.7 74.5 0. 41 772 10.9 (0) .45 .55 13.9 0
605 Scallops, raw (edible muscle) ...... 0 355 67.2 .5 15.4 118 944 8.2 0 (.18) .44 6.4 -
606 $1131 or American shad, raw, 4.1, whole 52 367 40.8 21.4 0. -- 567 1.1 -— (.34) .52 (18.4) --
607 'Sherbet . ......... . ....... . ...... . ..... 0 558 6.8 .2 136.2 227 182 .1 0 .08 .35 .2 (0)
608 ‘Shortbread . ................... 0 2.289 30.9 110.8 291.9 45 268 1.8 0 .16 .08 2.1 (0)
Shrimp, canned:
609 Dry pack or drained solids of 0 577 121.7 6.4 - 522 1,194 14.1. 260 .04 .15 10.1 (0)
wet pack.
610 Wet pack, solids and liquid . ........ 0 405 84.9 4.1 1.4 268 690 8.2 270 .04 .14 6.2 (0)
611 Simp, table blends (chiefly corn 0 1,300 (0.) (0.) (336.0) 209 73 18.6 0 0 .05 .5 (0)
sirup).
Soups, canned: l/
Bean:
612 Condensed . ....................... . 0 700 31.3 18.6 107.1 340 372 10.0 -- .36 .36 3.2 -
613 Ready-to-serve .. .................. 0 348 15.4 9.1 53.6 173 186 5.0 -- .18 .18 1.4 --
Beef:
614 Condensed ..... .. ........ 0 362 21.8 12.3 40.4 54 227 1.4 — .— -- -— --
615 Ready-to-serve ................. 0 182 10.9 6.4 20.0 27 114 .9 .. -- -- —- --
Bouillon, broth, and consomme:
616 Condensed . .................. . ..... 0 39 (9.1) -- (0.) 9 86 4.1 0 0 .18 2.4 0
617 Ready-to-serve ..... ........ 0 21 (5.) -- (0.) 5 45 1.8 0 0 .09 1.2 0

 

 

 

 

 

 

 

 

 

 

 

 

 

618
619
620

621
622

623
624
625

626
627

628
629

630
631

632
633
634
635

636

637

Chicken:
Condensed ...... ................. ..
Reedy-to—serve . . . ...... . . . ........
Strained (infant food) ............
Clam chowder:

Condensed . . . . .......... . ........ . .
Ready-to—serva ...... . . . . ..........
Cream soup (aspar pans, celery, or
mushroom):
Condensed.......... .............. .
Ready-to-serve . ............. . .....

Liver soup, strained (infant food) . .
Noodle, rice , or barley:
Condensed ................ . ........
Ready-to-serve . . . .................
Pea:
Condensed . . .......................
Ready-to-serve ....................
Tomato:

Condensed ........ ............... ..

Ready-to-serve . . . . .......... . .....
Vegetable:

Condensed . . . ...... . ..... . . ....... .

Ready-to—serve . . . . . . ..............

Strained (infant food)
Vegetable and lamb soup, strained
(infant food).

Soup 8 , dehydr at ed:

Navybeang/uu ....... . ..... .......

P633]...uuu. ooooooooooooooooooo o

638 Soybeans, whole, mature, dried ........

Note: mater-15k indicates that values are calculated from a. recipe: parentheses indicate imputed value.

C)(D C)

O O

C)\D C)(D

 

 

273
137
270

306
153

406
359
247

424
213

520
259

335
167

295
149
186

229

1.485
1 .490

1.503

 

 

 

 

68
173

123

f

230
386
73

150

118
59

95
45

118

59
104
91

608
304

1,031

 

68
36

272
136

204
313
295

313
154
363
182

141
73

182

91
177
168

1.930
1.653

2,660

 

1.4

 

1.040

730

21 , 530

90

(1.630)
(820)

(4.540)
(2.270)

11 .130
11. CC

1,000

490

 

-09
.08

1.90
2.57

4.86

 

1.92

.36
.18
27

.23

.87

1.40

1] All the ready-to-serve soups are calculated from equal weights of the condensed soup and water except cream soup which was

based on equal weights of the condensed soup and milk.
y Navy been meal with farinaceous flour up to 1'5 percent.

3] Pee. meal With farinnceous flour up to 15 percent.
5/ Approximately 40 percent of this total amount of carbohydrate calculated by difference is sugar, starch, and dextrin. The
remaining portion is made up of materials thought to be utilized only poorly, if at all, by the body.

\flkfl

 

 

98

TABLE 2.-Composition of foods, 1 pound, as purchased~00ntimed

 

 

. Ref- F°°d TN“ “1 Phos- Vitamin 2111a.- Ribo- N1... “W‘-
Food and description use 2;), Pr°t°m Fat 11:32:; cal“ phorus 1”“ nine mim flavin cin 82::
fi-‘ifilgikfi'EEk-Etzk-flkW-W-Ve-
639 Soybean curd .......................... o 321 31.8 18.6 13.6 454 431 6.8 - 0.25 0.23 1.6 (0)
Soybean flour, flakes, grits:
640 Low fat .......................... 0 1,034 202.9 5.0 y171.2 1,203 2,828 59.0 300 4.99 1.58 13.0 (0)
641 Medium fat . ......................... 0 1,200 193.0 29.5 _1j168.9 1.108 2,769 59.0 500 3.70 1.53 11.8 (o)
642 11111 fat ............................ 0 1,576 163.0 93.5 _/13.57 885 2.511 54.9 640 3.51 1.28 9.9 (0)
643 Soybean mu: (without added calcium 0 149 15.4 6.8 9.5 95 213 3.2 - .41 .19 1.2 40)
and. vitamins).
644 Soybean sprouts,ran..... ............. 0 208 28.1 6.4 24.1 218 304 4.5 790 1.03 .89 3.9 61
Spaghetti, dry:
645 Unenriched.. ........................ 0 1.712 58.1 6.4 347.3 100 749 6.8 (o) .42 .27 9.2 (o)
647 mummy ...................... o 1.712 58.1 6.4 347.3 100 749 13. (0) 4. 1.7 27. (0)
Spinach:
649 Raw (3 quarts):
a. Uni-rimmed; refuse, minstalkand 18 73 8.6 1.1 11.9 3/ 301 205 11.2 35,040 .41 .76 2.2 219
outer leaves.
b Trimmed ...................... .. 0 89 10.4 1.4 14.5 3/ 368 250 13.6 42.760 .50 .93 2.7 267
Canned:
651 Sands and 11.9114 0 89 10.4 1.8 13.6 3] 408 150 7.3 30,830 .09 .45 1.5 66
653 Strained (infant food) ......... 0 78 8.6 1.8 11.8 3/ 350 182 6.4 19,070 .09 .52 1.2 34
654 nozm......... ......... .. ......... . 0 89 10.4 1.4 14.5 3/ 368 250 13.6 30.960 .32 .77 2.3 173
Squash, summer:
655 Raw (2 squashes, 2—1<2by4'by 3 71 2.6 .4 17.2 66 66 1.8 1.140 .24 .41 3.4 75
3-1/2 in. diameter,: refuse,
stem and.
657 nozen .............................. 0 74 2.7 .5 17.7 68 68 1.8 1,000 .18 .36 3.2 50
Squash,'inter:
658 Ram: refuse, rind, and contents of 26 126 5.0 1.0 29.6 64 94 2.0 16,640 .15 .39 1.6 28
cavity.
661 Canned, strained (infant food). 0 128 5.0 .9 30.4 141 86 1.8 8,910 .09 .25 (1.8) 19

 

 

 

 

 

 

 

 

 

 

 

 

 

662 Starch, pure (;.nc1uding arrowroot. 0 1,644 2.3 .9 395.0 (0) (o) (0) (o) (0) (o) (o) (0)
corn, etc. .

Strawberries:
663 Ran; refuse, stems and cans ......... 4 160 3.5 2.2 36.2 122 118 3.5 250 .13 .29 1.3 261
664 Frozen .............................. 0 483 2.7 1.8 120.8 100 100 2.7 180 .09 .23 .9 186

Sugars:
665 Granulated, cane or boot ............ o 1.748 (0.) (0.) 451.7 -- -- -— (o) (0) (o) (0) (o)
666 Powdered .......... . ................ . o 1.748 (0.) (0.) 451.7 - - -- (o) (0) (0) (o) (o)
667 Brown . .............................. 0 1,678 (0.) (0.) 433.6 4/ 3454/ 168 11.8 (o) (o) (0) (o) (o)
668 Corn sugar, unrefined ...... ..... 0 1,583 -— —- (409.) - -- —— (o) (0) (o) (o) (o)

Dextrose (including refined corn

sugar):

669 Anhydrous . ...................... .. 0 1.748 (0.) (0.) 451.7 -- -- -— (o) (o) (0) (0) (o)
670 Crystallized . ..................... 0 1,583 (0.) (0.) 409. -- -- —- (0) (o) (o) (o) (o)
671 Maple ............................... o 1.583 -- - (409.) - - -- -- -- -- - --

Sweetpotatoes:
672 Re)! (2 roots, 5by 2-1/2 in. diam- 14 480 7.0 2.7 108.8 117 191 2.7 5] 30,030 .37 .20 2.5 86

eter): refuse, parings.

676 Canned, vacuum or solid pack ..... o 486 9.1 .5 113.5 114 186 3.6 5/ 40,180 .24 .20 2.2 65
677 Dehydrated .......................... 0 1,642 22.7 4.1 383.6 340 336 10.45/90,710 .97 .66 8.7 147
678 Swordfish, raw ................... o 536 87.2 18.2 0. 86 885 4.1 7.200 .24 .22 41.3 .—
680 Tangerines (including other Mandarin 29 144 2.6 1.0 35.1 (106) (74) (1.3) (1,360) .22 (.08) (.8) 99

type oranges).

Tangerine juice, unsweetened:
681 hash ............................... o 176
682 Canned .. ............ . ............... o 176

.12

 

 

 

 

 

 

 

 

 

 

 

 

 

#4:.
O 0
PH

1.4 41.8 86 73 (.9) (1.920) .31
1.4 41.8 86 73 .9 (1,920) (.28)

AA

0

g..-

M

vv
H

o c
H

Note: Asterisk indicates that values are calculated from a. recipe: parentheses indicate imputed value.

3] Approximately 40 percent of this total amount of carbohydrate calculated by difference is sugar. starch, and dextrin. The
remaining portion is made up of materials thought to be utilized only poorly, if at all, 'by the body.

2] Iron, thiamine, riboflavin, and niacin are based. on the minimum level of enrichment specified in the standards of identity
promulgated under the Food, Drug, and Cosmetic Act.

3/ Calcium may not be available because of presence of oxalic acid.

4] Calcium and phosphorus are based on dark brown sugar; values would be lower for light brown sugar.

fl If very pale varieties only were used, the vitamin A value would be very much lower.

TABLE 2.-—Conposition of foods, 1 pound, as purchased—Continued

88

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Raf- Food Total Phos- Vitamin Thia— Ribo- Nia- Ascor-
Food. and description use on- Protein Fat carbo- Calcium phorus Iron A mine flavin cin bic
ergy hydrate value acid
p._.. L'l' o... 9-1- Ln- £8.- Mi 9- 11- 111- M2- is; 16.-
683 Tapioca, dry .......................... 0 1,634 2.7 0.9 392.3 54 54 (4.5) (0) (0) (o) (o) (0)
Tomatoes:
684 Raw (3 tomatoes, 2 by 2.1/2 111.); 12 81 4.0 1.2 16.0 44 108 2.4 4,380 .22 .17 2.0 93
refuse, skin, stem and, and
inedible flesh.
685 Canned or cooked .................... 0 86 4.5 .9 17.7 (50) (123) (2.7) 4,770 .25 .15 3.2 75
686 Tomato juice, canned .................. o 93 4.5 .9 19.5 (32) (68) (1.8) 4,770 .23 .13 3.5 72
687 Tomato catsup ......................... 0 446 9.1 1.8 111.2 54 82 3.6 (8,540) .41 .32 10.2 51
688 Tomto flakes ......................... 0 1,544 49.0 15.0 348.2 540 1,330 29.5 16.880 2.96 1.97 29.6 518
689 Tomato puree, canned .................. 0 165 8.2 2.3 32.7 (50) (168) (5.0) 8,540 .40 .32 8.1 126
Tomato soup. See Soup. canned, tomato.
69o Tongue, beef, mdium fat, raw ......... 5 892 70.7 65. 1.7 39 806 12.1 (0) .53 1.24 21.6 (0)
691 Tortillas ............................. 0 958 26.3 (12.7) 220.6 504 835 10.0 y 940 .88 .27 4.4 -—
692 Tune. fish, cammod, solids and liquid .. 0 1,318 108.1 94.9 0. 32 1.335 5.4 (990) (.19) (.44)(48.8) (0)
694 Turkey, medium fat, dressed, raw ...... 33 815 61.1 61.4 0. 70 973 11.6 Trace .26 .43 24.3 (0)
695 Tumips, ran:
a Refuse, tops and parings ............ 34 96 3.3 .6 21.3 120 102 1.5 20 .15 .20 1.4 86
b Refuse, parings (4 turnips, 2-1/4 by 13 126 4.3 .8 28.0 158 134 2.0 20 .19 .26 1.8 113
2-1/3 1m. diameter).
Turnip greens:
697 Raw: .
a Trimmed ........................... 0 135 13.2 1.8 m5 1,176 227 10.9 43,330 .39 2.11 3.5 619
b Untrimed: romso, discarded leaves 16 113 11.0 1.5 20.6 987 190 9.1 36,370 .33 1.77 2.9 520
700 Canned, solids and liquid ........... o 80 6.8 1.4 14.5 454 136 7.3 19,980 .07 .41 2.6 89

701
702
703

704
706
708
710

711

Veal , ram

Carcass or side excluding kidney fat:
Thin no. ooooooooooooooooooooooooo .-

Medium fat . ......................
Ffi . ............................
Retail items y, mdium fat:

Outlet, boned (wholesale round.) ...
Shoulder roasts (wholesale chuck) ..

Stew meat, without bone ..........
Veal, canned, strained (infant food)..

Vegetables, mixed, Canned, strained
(infant food).

Vienna sausage. See Sausage.

712 Vinegar . ..... . ........................

715

b

716 Watermelons; refuse, rinds and seeds .. 58
Wheat, whole grain: y
717 Hard red spring .... ...... ... ........ 0 1,498
718 Hard red Winter 0 eeeeee ...OIIDOIIIIIO O 1.499
719 Soft red winter . .................... 0 1,480
720 White .. ............................. 0 1,523
721 nlru-m....I....III.I..I'ID..""OI... o 1'%
Wheat flours:
722 Whole (from hard mheats) . ........... 0 1,511 0.
723 80-percent extraction (from hard 1,656
wheats).
Note;
y
2]
3/ Vitamin A value ranges from 4,400 to 24,240 LU. per pound.

Walnuts, Persian or I‘hglish:
With shells: refuse, shells .......
Shelled It ..... e eeeeeeeeeeeeeeee tee.

Water crass. See Cress, water.

 

 

547
681
823

748
625

1.049

380
134

ER

1.335
2.972

3383;;
HO\O

couoo
VOCO
H-P-U’I

\’
N
0
O\

F”

 

 

28.

59

41.
36.
W.

7-7

131.4
292-4

 

O.
O.

0.
0.

31-3

(22-7)

Eififl
. O
ODCD

14.4

313-7
325.5
327-3
342-3
318.3

922.3
336.4

 

38
39
4o

50
40

136

32

169
377

15

163

191
163
168

186
109

 

704
693
681

908
722
826
767

154

45

775

1.725

25

1.739
.607
1,816
1.789
1.752

1,689

867

 

10.5
10.4
10.3

13.2
10.5
12.3

7-3
4.5

.4

14.1
15.4
15- 9
13.6
19-5

Asterisk indicates that values are calculated from a. recipe: parentheses indicate imyuted value.

 

(0)
(0)

(0)
(0)
(0)

(0)

1,240

(o)
(o)
(o)
(o)
(0)

(o)
(0)

Vitamin A value of tortillas made from yellow corn: tortillas made from white corn have no vitamin A value.

Values for re)! items are from the medium fat wholesale cuts considered to be nearest anoreximations for indicated retail items.

Proximate constituents adjusted to moisture content of wheat as it reaches the mill prior to tempering.

content .

 

.50
.50
~50
.64

.52
.61

.14

.12

.98
2.17

.10

 

.92
.91
.91

1.18
-94
1.10

1.36

.11

See table 1 for moisture

CD(T\O\ ODIDI“I

388 883

h)
\N

O

p;
I
\J

 

 

000

000

12

13

(o)
(o)
(0)
(o)
(0)

(0)
(0)

CD
\D

TABLE 2.--Composition of foods, 1 pound, as purchased-floutimed 8

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

_ Food Total Vitamin .
Food and description 3:: 311- Protein Fat carbo- Calcium 2:: Iron A Thian Bilbo: Nim- A3?-
orgy hydrate P value mine flarin cin acid.
Pc_t. 0:1. 01. 01. Gm. Eli. Mi 143. 1.0. Mg. Mg. Mg. 1%.
Wheat f10urs--Continued — —
72; Straight, hard whéai; ................. 0 1,656 53.6 5.4 338.2 91 44.0 6.4 (0) 0.53 0.32 6.5 (0)
725 Straight, soft Wheat ................. 0 1,654 44.0 4.5 349.1 91 440 5.0 (o) .36 .23 5.5 (0)
Self-rising:
726 ‘Unenriched ......................... 0 1,588 41.8 4.5 335.1 1,235 2,197 4.5 (0) .35 .21 5.2 (o)
727 Enriched y ........................ 0 1,588 41.8 4.5 335.1 1,235 2,197 13.0 (o) 2.0 1.2 16.0 (0)
Patent:
All-pupose or family flour;
728 Unemricbed .. ..................... 0 1,654 47.7 4 5 345.5 73 395 3.6 (0) .28 .21 4.1 (0)
729 Enriched. y ...................... 0 1,654 47.7 4 5 345.5 73 39 13.0 (0) 2.0 1.2 16.0 (0)
Bread flour:
730 Unanriched .. ................... .. 0 1,656 53.6 5 0 339.1 73 431 4.1 (0) .35 .25 4.4 (0)
731 Enriched _2j ...................... 0 1,656 53.6 5 0 339.1 73 431 13.0 (0) 2.0 1.2 16.0 (0)
732 Cake or pastry flour ............... 0 1,653 34.0 3 6 360.5 77 331 2.3 (o) .14 .14 3.0 (0)
Wheat products:
Bran breakfast cereals. See Bran.
733 Flakes ............................... 0 1,613 49.0 7.3 364.1 209 1,494 13.6 (0) .38 .7 21.8 (0)
734 Flakes (added iron, thiamine, 0 1,613 49.0 7.3 364.1 209 1,494 19.1 (0) 2.54 .79 29.1 (0)
and niacin).
735 Germ ................................. 0 1,640 114.4 45.4 224.7 381 4,976 36.8 (0) 9.31 3.63 20.9 (o)
736 Puffed .............................. . 0 1,613 49.0 7.3 364.1 209 1,494 13.6 (0) .38 .7 21.8 (0)
737 Puffed (added iron, thiamine, 0 1,613 49.0 7.3 364.1 209 1,494 19.1 (0) 2.54 .79 29.1 (0)
and niacin).
738 Rolled, dry .......................... 0 1,545 44.9 9.1 345.9 163 1.553 14.5 (o) 1.65 .55 18.6 (0)
Shredded:
74o Plain .......................... 0 1,635 45.9 11.4 363.7 213 1,634 15.9 (o) 1.02 .54 20.0 (o)
741 With added malt and aigar .......... 0 1,610 40.0 5.4 375.9 227 1,530 19.1 (o) 3] .82 .68 20.2 (0)
742 111016 meal, dry ...................... 0 1,564 57.7 7.7 341.9 209 1,780 15.4 (o) 2.50 .69 20.0 (0)
744 10161.3 meal, dry (added wheat germ, 0 1,527 58.1 9.1 328.7 227 1,816 136.2 (0) 6.81 .73 23.6 (0)

iron, and thiamine).

Wheat and melted barley cereal. See
Breakfast foods, mixed cereals.

Whey:

746 Fluid 0 120 4.1 1.4 23.2 232 241 .5 5o .16 .66 .3

747 Dried 0 1,562 56.8 5.4 328.7 3,083 2,615 - m 2.24 11.3 3.9

749 mm rice, parched, m 0 1,654 64.0 3.2 341.9 86 1,539 -— (0) 2.02 2.87 27.9
Yeast:

750 Compressed,baker's o 388 (48.1) 1.8 59.0 11.4 2,747 22.2 (0) 2.05 9.38128.o

751 Died,brewer's 0 1,239 (167.5) 7.3 169.8 481 8.594 82.6 (0) 43.99 24.741643

 

Note: Asterisk indiCates that values are calculated from a recipe; parentheses indicate imputed value.

1/ Iron, thiamine, riboflavin, and niacin are based on the minimum levels of enrichment Specified in the standards of identity
pu'ozmlgated under the Food, Drug, and Cosmetic Act. Calcium is based on the level usually found in self-rising flour which is in
excess of the minimum (500 mg. per pound) required. See page 4.

y Iron, thiamine, riboflavin, and niacin are based on the minimm level of enrichment specified in the standards of identity
promlgated under the Food, Drug, and Cosmetic Act.

3] For brands that are ova-toasted thiamine will be .20 mg.

I6

TABLE 3.--Composition of foods, common household units

:6

 

 

 

 

. . Food Total Vitamin . . . Ascor-

Food. descr1pt1on. and _ , Phos- Th1ap R1bo- N15- .

- approximate measmre en- Protem Fat carbo- Calc1um phorus Iron A mine flavin cin b1c
ergy hydrate value 8016.
98$- E“: Gm- 911- Ns- M8.- 148' L”- 158: 318- H8.- ME.-

1 Almonds, dried, unblanched:
a Shelled, 1 cup (142 gm.) .......... 848 26.4 76.8 27.8 361 674 6.2 o 0.35 0.95 6.5 Trans
‘0 In 511.11, 1 cup (78 gm.) ....... . ....... 238 7.4 21.6 7.8 102 190 1.8 o .10 .27 1.8 Trace
Ayples:
2 Raw, A.P.', refuse, 12 percent:
a. 1 large (3 in. diam, 23o 31:1.) 117 .6 .8 30.1 12 20 .6 180 .08 .06 .4 9
‘b 1 medium (2-1/2 in. (11210., 150 gm)... 76 .4 .5 19.7 8 13 .4 120 .05 .04 .2 6
c 1 small (2-1/4 in. 41.11., 114 gm.).... 58 .3 .4 14.9 6 10 .3 9o .04 .03 .2 5
Rear, E.P. :
, d 1 cup cubed. or sliced (142 gm.) . ..... 83 .4 .6 21.2 9 14 .4 130 .06 .04 .3 7
Canned. See Applesauce.
3 Dehydrated (51.511 pieces), 1 pound ..... 1,606 8.2 10.9 413.1 109 277 8.2 (o) .33 .47 5.4 53
Dried:
4 Uncooked, 1 cup (114 gm.) ............ 315 1.6 1.1 83.4 22 55 1.6 (0) .11 .11 1.1 14
5 ’Cooked, unswaetened:
a 1 pound ............................ 358 1.8 1.4 94.4 23 64 1.8 (0) .09 .14 1.4 9
b 1 Cup (255 gm.) .................... 201 1.0 .8 53.0 13 36 1.0 (0) .05 .08 .8 5
6 'Cooked, sweetened:
a 1 pound ............................ 477 1.8 1.4 124.8 23 54 1.8 (o) .09 .09 .9 9
b 1 cup (280 gm.) .................... 294 1.1 .8 77.0 14 34 1.1 (0) .06 .06 .6 6
7 Ayples and apricots, canned, strained 18 .1 .1 4.7 3 5 .3 300 .01 .01 .1 1
(infant food), 1 ounce.
8 ‘Apple betty:
a. 1 pound ............................. 680 7.7 13.2 138.9 68 114 .5 730 .26 .18 2.2 5
b 1 cup (230 gm.) . ....................... 344 3.9 6.7 70.4 34 58 .2 370 .13 .09 1.1 3
9 Apple butter:
8. 1 cup (282 gm.) ....... . ................ 518 1.1 2.3 128.0 39 59 1.7 (0) .03 .06 .4 5
b 1 tablespoon (18 gm.) . ................. 33 .1 .1 8.2 3 4 .1 (0) Trace 'h‘aoe Ila-ace Trace
10 Apple juice, fresh or canned, 1 cup 124 .2 (0) 34.4 15 25 1.2 90 .05 .07 ham 2

(249 gm).

 

 

 

 

 

 

 

 

 

 

 

 

Applesauce, canned:
11 Unsweetened, 1 cup (239 gm.)

12 Sweetened, 1 cup (254 gm.) .............
13 Strained (infant food), -1 ounce ........

Apricots:
14 Raw, 3 apricots (114 3111.): refuse,
pits, 6 percent.

Canned:
15 Water pack, 1 cup halves and liquid
(244 gm-).
15 Simp pack:
a. 1 cup halves and sirup (256 gm.)....
1: 4 medium halves and 2 tableSpoons
sirup (122 gm).
17 Strained (infant food), 1 ounce ......
Dried, sulfured:
18 Uncooked:
a. Large, 1 cup (28 halves, 162 3111.)...
13 Small, 1 cup (40 halves, 150 3111.)...
19 'Cooked, \msweetened, fruit and liquid:
11 1 pound ....................... ..
b 1 Cup (approx. 25 halves 285 gm. )..

2O ‘Cooked sweetened, fruit and sirup:
a 1 pound ............................

b 1 cup (approx. 25 halves, 325 3111.)”
21 Frozen, 3 ounces .....................
Asparagus:
23 Cooked:
a 1 pound ..............................

b 1 Cup Cut 81183105075 gm.) gee-0.0.0.0
Canned, green:

24 Solids and liquid:
a 1 cup cut spears with liquid
(239 sun).
1: 6 spears, medium size with 2 table-

spoons liquid (126 3111.).

 

100
184
17

77
205
97
17

423

393-

386
242

559
400

92

42

 

o

\103
O . Q
00-h-

«P- Sh bu
(“\0 CD 03V

 

.3
.1

.2

 

WM
#90‘
\fiOH

 

10
10

17

26
12

139
129

127
109
78
86

33

43
23

 

25

37

18

193
178

177
111

154
110

241
93

103

 

1.0
1.0
.1

. T’
«hm

Amfxlw
how»

0
mm

4.1

2.1

 

885'

2.990

,300

1,650
(480)
12,040
11,140

10.990
6.900

9.580
6 860

1 .410

Note: Asterisk indicates that values are calculated from a recipe: parentheses indicate imputed value.

 

.05
.05
Trace

.04
.04
.02
(.01)
.02
.02

.02
. 01

.01

.01
.02

69
.23

.16

 

-09

.02
.03
Trace

0%
.03

(.01)

.25
.24

.23
-14

.18

.13
.03

 

.1
.1
Trace

2.1

1.1

 

HWUJ

35
19

E6

mu 3.-Conpoaition of foods, common household unity-Contimod

V6

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food Total Vitamin Ascor-
rgggixifipuon' :ad on- Protoin Fat carbo- Calcium Echo” Iron A 331.118" Bi‘bo— Nia— bio
”a”: orgy hydrate p rus value mm flavin cin acid
921.- 51' an; 6;- 13.- 131- 21- .14!- 1‘5.- yd 1‘5; 16:.-
Asparagus-41721111111196.
25 Drained solids:
a. 1 pound .. ............................. 97 10.3 1.8 15.4 86 241 8.6 3.630 0.30 0.37 4.4 80
‘b 1 01p cut spear: (175 gm.) ......... 38 4.2 .7 6.0 33 33 3.3 1.400 .11 .14 1.7 31
c 6 spears. medium size (96 gm.) 21 2.3 .4 3.3 18 51 1.8 770 .06 .08 .9 17
Canned, bleached:
26 Solids and liquid:
8. 1 mp cut swears with liquid 43 3.8 .7 7.3 36 73 2.2 110 .13 .16 1.8 35
(239 gm .
b 6 spears, medium size with 2 table- 23 2.0 .4 4.2 13 42 1.1 60 .07 .08 .3 19
spoons liquid (126 gm).
27 Drained sends:
a. 1 cup out spears (175 gm.) . ......... 39 3.7 .9 6.3 28 72 1.8 140 .09 .13 (1.5) 31
b 6 spears, medium size (96 gm.) ...... 22 2.0 .5 3.5 15 39 1.0 70 .05 .07 (.8) 17
29 hocados, raw: 1.]
a. 1 Cup (1/2 in. cubes, 152 gm.) . ....... .. 372 2.6 40.1 7.8 15 58 .9 430 .10 .20 1.7 24
b 1/2 peeled avocado (3-1/2 by 3.1/4 1n. 273 1.9 30.1 5.8 11 43 .7 330 .07 .15 1.3 18
diam, 114 501.).
31 Bacon, medium fat. broiled or fried,
drained:
d 1 pound ................................. 2.761 114. 250. 5. 114 1.158 15.0 (0) 2.16 1.41 21.8 0
b 2 moss (16 gm.) ....................... . 37 4. 8.8 .2 4 41 .5 (o) .08 .05 .8 o
33 Bacon, Canadian, raw, 4 ounces . ...... 262 25.1 17.0 (.3) 15 238 3.7 (0) 1.04 .28 5.3 o
34 Banana, raw: refuse. skins, 33 percent:
a. 1 large (8 by 1-1/2 111.. 200 gm.) . ...... 113 1.6 .3 31. 11 38 .8 570 .06 .06 1.0 13
b 1 medium (6 by 1-1/2 111., 150 gm.) 88 1.2 .2 23. 8 28 .6 430 .04 .05 .7 10
o 1 cup 811608, 2.2. (154 gm.) ............ 136 1.8 .3 35. 12 43 .3 660 .07 .07 1.1 15
35 Barley, poarIed, 113m, dry, 1 cup 708 16.6 2.0 160.0 32 384 (4.1) (0) .25 .17 6.3 (o)

(203 gm).

L - VS— 0 0906”:

Beans, comon or kidney, mature dry seeds:
Red kidney:
38 Canned (or cooked), solids and liquid,
1 cup (255 gm.)-
Other (including navy, pea. bean, white
marrow, other):

39 Raw, 1 cup (190 gm.) ..................
Canned, baked:
40 Pork and molasses, 1 cup (261 gm)...
41 Pork and tomato sauce, 1 cup
(261 gm).

Beans, 11m:
Immature seeds:

43 Cooked:
a 1 pound .............................
b 1 cup (160 gm.) .....................
Canned:
44 Solids and liquid, 1 cup (249 gm)...
45 Drained solids:
a. 1 pound ...........................
b 1cup(16o gm) ..............
47 Mature dry seeds, 1 cup (183 gm.) .......
Beans, snap:
Green:
49 Cooked (small amount of water, short
time):
a 1 pound .. ...........................
b 1 mp (125 gm.) .....................
50 Cooked. (large amount of water, long
time) :
a 1 pound .............................
'b 1 cup (125 gm.) .....................
Canned:
51 Solids and. liquid, 1 cup (239 gm)...
52 Drained solids:
a. 1 pound. .. .........................
1) 1.0111 (125 gm.) ...................

Note: Asterisk indicates that values are calculated from a. recipe; parentheses indicate imputed value.

 

230

642

325
295

432
152

176
432

152
610

43

99
27

 

9.0
U1 O\!

.3933 2°
KOO“

6.4
1.8

6.4
1.8

2.4

6.4
1.8

y Data on proximate constituents apply to Fuerte variety.

 

1.0

o o 3" o o
#mm \I Chm

N

I I
mu)

.2

-9
.2

 

42.0

117.0

50.1
48.

21.3
5-9

21. 3
5-9
10.0

21.3
5-9

 

102

310

146
107

132
46

67
132

46
124

163
45

163
45

65

163
45

 

317

830

295
295

350
123

182

350
123

697

104
29

45

104
29

 

4.9

43 N“
o o a
N \I\I

wort
\l\l\l

e
\DN

W
o 0
\DM

0:! w
H\l U.)

 

(0)

1,320
460

330

830

3.000

3 .000
830

990

2,270
620

 

.12

$132:

$25:

.23
.06

.08
.16

 

.12

't
2

833

.41

Ill

50330:

.45
.12

.41
.11
.10

~25

 

2.2
1.8
-5

.7

1.8
.5

 

(0)

\IV

85283

N
WKOQ

538‘

45

‘18..)

TABIE 3.--Composition of foods, common household units-42011111111106

96

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

r , d s - - F°°d Total Vitamin
::m£;::p:10n. 21111 on- Protein Fat carbo- Calcium £205- Inn A T1118» Bibo— Nita;- 5:221“
orgy hydrate P 1‘15 value nuns flavin on: acid
011.: E- GI!- 91- 143.- 3. . LU. . . . ,
Beans, snap-Continued k — H5" k !5_ H8—
Groom-Continued.
Canned—Continued
53 Strained (infant food), 1 ounce 6 .5 .0 1.3 9 7 .2 140 0.01 0.02 0.1 1
Wax or yellow:
Canned:
56 Solids and liquid, 1 cup (239 gnu)... 43 2.4 .2 10.0 65 45 3.3 230 .08 .10 .7 9
57 Drained solids:
a. 1 pound ................... . ....... 99 6.4 .9 21.3 163 104 7.7 540 .16 .25 1.8 25
b lcup (125 gm.) . ....... 27 1.8 .2 5.9 45 29 2.1 150 .0'4 .07 .5 7
Beans, soya. See Soybeans.
Bean soup. See Soups.
Bean sprouts, raw. See Mung been
and. Soybean sprouts.
Beef cuts, cooked:
64 Chuck: y
a 1 pound with bone ............. .. 1,140 96. 81. 0. 40 431 11.4 (o) .18 .75 15.2 o
h 1 pound without hone ....... . 1,406 118. 100. 0. 50 531 14.1 (0) .22 .93 18.7 0
o 3 ounces without hono ................. 265 22. 19. 0. 9 100 2.6 (0) .04 .17 3.5 0
66 Flank: _1_/
a. 1 pouni with bone .. ........ ..... .. 1,381 110. 101. 0. 48 515 13.2 (0) .22 .89 18.0 0
h 1 pound without bane 1,425 114. 104. 0. 50 531 13.6 (0) .22 .92 18.6 0
c 3 ounces without bone ..... ...... 270 21. 20. 0. 9 100 2.6 (0) .04 .17 3.5 0
68 Hamburger:
a. 1 pound ..... ........ . .............. 1,654 100. 136. 0. 41 717 12.7 (0) .35 .85 21.8 0
h 3 ounces ........................... 316 19. 26. 0. 8 134 2.4 (0) .07 .16 4.1 0
Lean. See Round.
70 Porterhouse:
a 1 pound. with bone .............. 1.269 86. 100. 0. 41 632 11.2 (0) .24 .68 17.3 0
h 1 pound without bone .................. 1,554 104. 123. 0. 50 772 13.6 (0) .29 .83 21.1 0
c 3 ounCes without bone . ..... .. ......... 293 20. 23. 0. 9 145 2.6 (o) .05 .15 4.0 0
72 Rib roast:
a. 1 pound with bone 1,050 79. 79. 0. 33 612 9.9 (0) .21 .60 14.2 0
h 1 pound without bone ................. . 1,449 109. 109. 0. 45 840 13.6 (0) .28 .82 19.5 0
c 3 ounces without bone 266 20. 20. 0. 9 157 2.6 (o) .05 .15 3.6 0

 

74 is

a. lpound with bone ............... ......

b 1 pound without bone .. ................

c 3 ounces without bone . ......... .. .....
76 Rump: y

a. 1 pound with bone .. ...................

b 1 pound without bone . .................

c 3 ounces without bone .................
78 Sirloin:

a 1poundwith bone ...... ..... . .........

b 1 pound without bone .. ............. ...

c 3 ounces without bone . ................

Beef , canned:

79 Corned beef hash, 3 ounces . ........... ..

80 Roast beef, 3 ounces ................... .

81 Strained (infant food), 1 ounce .........
Beef, corned, canned:

83 Lean, 3 ounces . ....................... ..

84 Nedium fat, 3 ounces .. ..................

85 Fat, 3 ounces ... ....................... .

86 Beef, dried or chipped:

B 1 Cup (165 gm.) ooooooooooooooo o ooooooooo
b 2 ounces . ......... .. ....................

87 ‘Beef and vegetable stew:
a. 1 pmmd ............................... ..
b 1 Cup (235 gm.) ........................ .

88 Beer (average 4 pct. alcohol), 1 cup
(240 gm).

Note: Asterisk indicates that values are calculated from a. recipe; parentheses indicate imputed value.

1] Data assume cut to be prepared by braising or pot roasting. Use of proportionate quantity of drippings would add
ayproximaxely 50 percent more thiamine and niacin and 25 percent more riboflavin.

 

917
1.057
197

1,171
1.714

1.173
1,346
257

120
189

159
182
221

336
115

487
252

y

 

107.
123.

23.
65.

95~
18.

91.
104.

11.7

 

51.

59-
11.

99-
145.
27.

87.
100.
19.

5.2
11.
1.0

 

6.1

O.
o.

32.2
16.7

10.6

 

0.5: N

18

17
16

33
11

59
31

10

 

885
1,017
191
263
72
691

149

124
43

631332

 

15.4

 

(0)
(0)
(0)

(0)
(0)
(0)

(0)
(0)
(0)

Trace
(0)
(0)

(0)
(0)
(0)

(o)
(o)

4.870
2,520

(0)

 

.30
~35

.13
.19
.04

.30
.06

.02
.02

.01
.01
.01

(.12)
(~04)

.24
.17.

Trace

 

.86

.99
.19

0 7o
.13

~74
.16

.11

.19
.06

.21
.20
.19

(.53)
(.18)

.29
.15

g/ The value excluding energy derived from alcohol is 48 calories. If the enery from alcohol is considered available,

the value is 114 calories.

 

n59 f-QB

Huoo mL‘O“ \xwoo

4:535

 

15
(0)

TABLE 3.--Composition of foods, common household with-Continued

 

 

 

0d . .
Food. description, and. :1 Protein Fat :::_ Calcium Phos- Iron “tin“ Thiau- Bibo- Nic- ‘Z‘?’
approximate measure orgy hydrate phorus value mine flavin cin aci:
Eg- ET. Gm Gi- Es.- !s_- 58.- I-_U~ He; 35: k.- Es:
Beets, common red:
89 Raw, peeled root, 1 ccp diced (134 gm)- 56 2.1 0.1 12.9 36 58 1.3 30 0.03 0.06 0.6 13
90 Cooked:
a 1 pound . ............................. 187 4.5 .5 44.5 95 141 3.2 90 .09 .18 1.4 30
b 1 cup diced. (165 gm.) ................ 68 1.6 .2 16.2 35 51 1.2 30 .03 .07 .5 11
91 Canned, solids and liquid, 1 cup 82 2.2 .2 19.4 37 71 1.5 40 .02 .06 .3 12
(M6 gnu).
92 Dramed solids:
a. 1 pound .............................. 187 4.5 .5 44.5 95 141 3.2 80 .05 .13 .5 21
b 1 cup diced (165 gm.) ...... ...... 68 1.6 .2 16.2 35 51 1.2 30 .02 .05 .2 8
93 Strained (infant food), 1 ounce .. ...... 10 .4 .0 2.2 5 7 .2 Trace Trace .01 Trace 2
95 Beet goons, common, cooked:
a 1 pound ........................... 125 9.1 1.4 25.4 y 536 204 14.5 33,730 .23 .73 1.8 68
b 1 cup (145 gm.) .. .......... . ........... 39 2.9 .4 8.1 y 171 65 4.6 10,790 .07 .23 .6 22
Beverages, carbonated:
96 Ginger 319, 8 fluid ounces (1 cup. 80 -- -. 21, - -- -- - - - -- .-
230 gm).
97 Other, including kola. type, 8 fluid 107 - - 28. -- -- -- —- -- -- -- .-
ounces (1 cup, 230 gm).
'Biscuits, baking powder, 1 biscuit
(2-1/2 in. diam, 38 gm.) made with:
98 Unemiohed flour ..... . ...... . ..... .. 129 3.1 4.0 19.8 83 73 .2 o .02 .03 .2 (o)
99 Ehriched flour ........................ . 129 3.1 4.0 19.8 83 73 .7 o .09 .08 .7 (0)
100 Enriched self-rising flour ............. 127 3.0 4.1 19.0 84 95 .7 o .09 .09 .8 (0)
B1 ackberr i e s :
102 Raw, 1 cup (berries about 1/2 by 1 111., 82 1.7 1.4 18.0 46 46 1.3 280 .05 .06 .5 30
144 gm).
Canned, solids and liquid:
103 Water pack, 1 cup (244 gm.) . ......... 104 2.2 1.7 22.9 44 46 (1.7) 450 .03 .05 .5 15
104 Sirup pack, 1 Cup (251 gm.) .......... 216 1.8 .5 57.2 45 48 (1.8) 460 .03 .05 .5 16
Black—eyed peas. See Cowpeas.
105 ‘Bllanc mange (vanilla. cornstarch pudding): 504 7 7 7 5 4 8 5 720 .4
a. pound. ......................... .. ..... 1 . 1 c 1. 1 l . .1 .
'b 1 cup (248 gm.) ..... ............. 275 3.; 9.7 38.3 230 228 .2 390 .03 .3431 .2 3

 

 

 

 

 

 

 

 

 

 

 

 

Blueberr i e s:

106 Raw, 1 cup (140 gm.) ................... 85 .8
Canned, solids and liquid:
107 Water pack, 1 cup (242 gm.) .......... 90 1.0
108 Sirup pack, 1 cup (249 gm.) .......... 245 1.0
109 Frozen, without sugar, 3 ounces ..... ... 52 .5
Bluefish:
111 Cooked, baked:
a. 1 pound ............................. 704 24.4
b 1 piece (3-1/2. by 3 by 1/2 in. 193 34.2
125 gm.).
112 Cooked, fried:
a. 1 pound ... ........................... 929 103.1
b 1 piece (3-1/2 by 3 by 1/2 in., 307 34.0
150 gm-)-
Bologna. See Sausage.
Boston brown bread. See Breads.
113 Bouillon cubes, 1 cube (5/8 in., 4 gm.)... 2 (.2)
114 Brains, all kinds, raw, 3 mmces . ....... . 106 8.8
115 Bran (breakfast cereal, almost wholly 145 7.2
bran), 1 cup (60 gm).
116 Bran flakes (40 pct. bran), 1 cup (40 gm.) 117 4.3
117 Bran, raisin, 1 cup ('50 gm.) ........... .. 149 4.5
118 Brazil nuts:
a Skelled, 1 cup (32 kernels, 140 gm.) ... 905 20.2
'b In shell, 1 cup (14 nuts, 1'22 gm.) ..... 394 8.8
Note: terisk indiCates that values are calculated from a, recipe;

y Calcium may not be available because of presence of 030.110 acid.

 

 

 

 

(0-)

44-5

31-5
39-3

 

27
14

104
29

260
113

 

18

15
15
11

1.330

1,103

364

281

787

249

270

970
423

parentheses indicate imputed value.

 

 

400

100
100

(0)
(0)

Trace
Trace

 

(-04)
.03

03
( 01)

.49
.16

.20

.22

.19
.19

1.21

 

-53

(-03)
.03

.03
(.01)

.07

.22

.23

.09

 

1.0

11.5

3-5
3-5

 

32
33
12

15
(0)

(0)
(0)

66

001

TABLE 3.--Composition of foods, common houSehold units

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food, description, and Food , Total , Phos- Vitamin 'Thiae- Ribo- Nia- Ascor-
approximate measure en- Protein Fat carbo- Calcmln phorus Iran A mine flawin cin bic
ersy hydrate value acid
931: 92: 99- 9!: ES: Air 1%: 2:9: 1E2 E8: 1E0 1&0
'Breads:
Boston brown bread made with degarmed
corn meal, 1 slice (3 by 3/4 in.,
43 gm.):
119 Unenriched ........................... 105 2.3 1.0 22.1 89 76 1.2 70 0.04 0.06 0.7 (0)
120 Enridned ............................. 105 2.3 1.0 22.1 89 76 1.4 70 .06 .08 .9 (0)
Cracked-wheat bread, 1 slice (1/2 in.
thick, 23 gm.), made with:
121 Unenriched flour ..................... 60 2.0 .5 11.8 19 29 .2 0 .03 .02 .3 (o)
122 Toasted, 1 slice ................... 60 2.0 .5 11.8 19 29 .2 o .02 .02 .3 (0)
123 Enriched flour ....................... 60 2.0 .5 11.8 19 29 .5 o .06 .04 .6 (0)
124 Toasted, 1 slice ................... 60 2.0 .5 11.8 19 29 .5 o .05 .04 .6 (0)
French or Vienna. breads, 1 pound:
125 Unenriched ........................... 1,225 36.8 12.3 236.1 109 322 3.2 o .21 .28 4.2 (o)
126 Enriched 1] .......................... 1,225 36.8 12.3 236.1 109 322 8.0 o 1.1 .7 10.0 (0)
Italian bread, 1 pound:
127 Unenriched ........................... 1,195 39.5 3.6 243. 59 350 3.2 c .23 .30 4.5 (0)
128 Ehriched 1] .......................... 1,195 39.5 3.6 243.8 59 350 8.0 o 1.1 .7 10.0 (o)
Raisin bread, 1 slice (1/2 in. thick,
23 8111.);
129 Unenriched ........................... 65 1.6 .7 13.3 18 24 .3 Trace .02 .02 .2 (0)
130 Toasted, 1 slice ................... 65 1.6 .7 13.3 18 24 .3 Trace .01 .02 .2 (0)
131 Enriched 1] .......................... 65 1.6 .7 13.3 18 24 .4 Trace .06 .04 .5 (o)
132 Toasted, 1 slice ...........e....... 65 1.6 .7 13.3 13 234 .4 Trace .04 .04 .5 (O)
133 Rye bread, American (1/3 rye, 2/3 clear 57 2.1 .3 12.1 17 34 .4 o .04 .02 .4 (0)
flour), 1 slice (1/2 imthick,
23 gm.).
White bread, unenriched, 1 slice
(1/2 in. thick, 23 gm.):
134 2 percent nonfat milk solids ......... 64 1.9 .8 12.0 15 19 .1 o .01 .02 .2 (0)
135 4 percent nonfat milk solids g] ...... 63 2.0 .7 11.9 18 21 .1 0 .01 .02 .2 (o)
136 Toasted, 1 slice ............. ..... 63 2.0 .7 11.9 18 21 .1 0 .01 .02 .2 (0)
137 6 percent nenfet milk solids ......... 63 2.0 .7 12.0 21 23 .1 0 .01 .03 .2 (0)
White bread, enriched, 1 slice (1/2 in.
truck, 23 gm.):
138 2 percent nonfat milk solids ......... 64 1.9 .8 12.0 15 19 1] .4 0 1] .06 1] .04 1] .5 (o)
139 4 percent nonfat milk solids g] ...... 63 2.0 .7 11.9 18 21 .1] .4 o 1] .06 1] .04 1] .5 E0;
140 Toasted, 1 slice ................... 63 2.0 .7 11.9 18 21 .4 o .04 .04 .5 o
141 6 percent nonfat milk solids ......... 63 2.0 .7 12.0 21 23 1] .4 0 1] .06 1] .04 1] .5 (o)

142 Whole-wheat bread, 1 slice (1/2 in.
thick, 23 86.).

143 Toasted. 1 Slice concocooaoeoqu-Ioanc
See also Biscuits, Corn bread, Muffins.
Rolls.

144 Bread crumbs, dry, grated, 1 (mp (88 gm).

Breakfast foods, mixed cereals:
145 Corn and soy grits, ready—to-eat (added.
thiamine and niacin) 1 cup (50 3111.).
146 Wheat and malted barley, ready-to-eet
(added thiamine and niacin), 1 Cup
(105 gm.).

Breakfast foods. See individual grain,
as Corn, Oatmeal, etc.

Broccoli:
148 Cooked, flower stalks:
a. lpound ..............................
b 1cup(150 gm.)

Brown batty. See Apple betty.
151 Brussels sprouts, cooked:
a. lpound ................................
b 1 Cup (130 gm.) DOOOICOOIICOUIOOOUOICQI'
Buckwheat flour:
153 Dark, 1 cup sifted (98 gm.)
154 Light, 1 cup sifted (98 gm.)

BuCkWheat pancake mix. See Pancake mir.

 

55
55

U)
U)
\0

177
408

133

212

340
342

 

2.1

2.1

10.5

9.0

11.6

 

o
U.)\.O

 

11.3

11.3

 

33
49

590
195

32
11

 

8‘

114

91
346

345
114

354
101

340
86

 

o
\JKD

 

15.440
5.100

1,820

(0)
(0)

Note: Asterisk indicates that values are calculated from a recipe; parentheses indicate imputed value.

 

.32
.10

 

.03

I03

.19

.18

~54
.16

.15
(-04)

 

y Iron, thiamine, riboflavin, and niacin are based. on the minimum level of enrichment Specified in the standards of identity of

breads proposed by the Federal Security Agency an

(1 published in the Federal Register, August 3, 1943.

3/ When the amount of nonfat milk solids in commercial bread is unknown, use bread with 4 percent nonfat milk solids, item 135

for unenric‘ned bread and 139 for enriched.

 

(0)

(0)

(0)

(o)
(0)

336
111

213
61

(0)
(o)

101

TABIE 3.--Composition of foods, gommon househoglgmunitSuContimed

ZOI

 

 

 

 

_ . Food Total V't
F::g:::::?::::r:nd en- Prote1n Fat carbo- Calcium Phos- Iron 1 2mm T1113" Ribo- N19!- fizz”-
ergy hydrate phorus value mine flavin cin acid
951‘ GE:- GE 91' H8: k- Me- Lu. 1&5; fl; “8- E8.-
155 Butter: ’“
a. 1 cup (224 gm.) ............ 1,604 1.3 181.4 0.9 45 36 0.0 1/ 7.390 Trace 0.02 0.2 (0)
b 1 tablespoon (14 gm.) .................. 100 .1 11.3 .1 3 2 .0 _1j 460 Trace Trace Trace (0)
c 1 pat or Square (64 per 1b., 7 gm. each) 50 .0 5.7 .0 1 1 .0 y 230 'D'ace Trace Trace (O)
156 Buttermilk, cultured (made from skim
milk):
e 1 quart (976 gm.) .......... 348 34.2 1.0 49.8 (1,152) 908 .7 40 0.35 1.74 1.1 13
b 1 cup (244 gm.) ................. . 86 8.5 .2 12.4 (288) 227 .2 10 .09 .43 .3 3
Cabbage:
157 Raw, 3.2.:
a 1 pound, trimmed ......... .. 109 6.4 .9 24.1 209 141 2.3 370 .27 .24 1.4 226
b 1 wedge (3-1/2 by 4-1/2 in. , 24 1.4 .2 5.3 46 31 .5 80 .06 .05 .3 50
100 gm).
c 1 cup, shredded finely (100 gm.) ..... 24 1.4 .2 5.3 46 31 .5 80 .06 .05 .3 50
158 Cooked (small amount of water, short
time) :
a. 1 pound . ...... ................. 109 6.4 .9 24.1 209 141 2.3 410 ._23 .23 1.4 141
b 1 cup (170 gm. ) .. .. ... 40 2.4 .3 9.0 78 53 .8 150 .08 .08 .5 53
159 Cooked (large amount of water.1cng
time):
a 1 pound. ............................ 109 6.4 .9 24.1 209 141 2.3 410 .14 .14 .9 86
b 1 cup (170 3:11.). ................. 40 2.4 .3 9.0 78 53 .8 150 .05 .05 .3 32
Cabbage salad. See Coleslaw.
Cabbage, celery or Chinese:
161 Raw; 1 cup, leaves and stem (l—in- 14 1.2 .3 2.4 43 41 .9 260 .03 .04 .4 31
pieces, 100 gm).
162 Cooked:
e 1 pound .............................. 64 5.4 1.4 10.9 195 186 4.1 1,180 .09 .14 1.4 100
b 1 cup (190 gm.) . ..................... 27 2.3 .6 4.6 82 78 1.7 490 .04 .06 .6 42
'Cakes:
163 Ange1 food:
2-‘meh sector (1/12 of 8 in. am... 108 3.4 .1 23.5 2 10 .1 0 Trace .05 .1 (0)

40 3111.).

 

 

 

 

 

 

 

 

 

 

 

 

167
168

170

171

Note:

1
:2]! If the fat used in the recipe is butter or fortified margar'me, the vitamin A value would be 350 I.U. per square, item 164;
390 I.U. 'per 3-inch sector, iced, items 1653. and 166a; ami 520 I.U. per 2—inch sector, iced, items 1651: and 16611.
If the fat used in the recipe is butter or fortified margarine, the vitamin A value would be 120 I.U.
If the fat used in the recipe is butter or fortified margarine, the vitamin A value would be 200 I.U. per large square, item 1683.:
I.U. per small cupcake or square, item 168C; 210 I.U. per 3-inch sector, iced, item 169a; 280 I.U.
140 I.U. per cupcake, iced, item 159C; and 110 I.U. per small cupcake or square, iced, item 159d.
If the fat used in the recipe is butter or fortified margarine, the vitamin A value would be 300 I.U.
is butter or fortified margarine, the vitamin A value would be 620 I.U. per square, item 171.

150 I.U. per cupcake, item 168b, 90
per 2-inch sector, iced, item 1091):

J If the fat used in the recipe

Foundation:
1 Square (3 by 2 by 1—3/4 in., 65 gm.)
Foundation, plain icing:
3-inch sector of layer cake (1/6 of
6 in. diam., 90 gm.).
2-ind1 sector of layer cake (1/16 of
10 in. diam, 120 gm.).
Foundation, fudge icing:
3-inch sector of layer cake (1/6 of
6 in. diam, 90 gm).
2-inch sector of layer cake (1/16 of
10 in. diam., 120 gm.).
Fruit, dark:
1 piece (2 by 2 by 1/2 in., 30 gm.)...
Plain cake and cupcakes:
1 square (3 by 2 by 1-1/2 in.,
55 em.).
1 cupcake (2—3/4 in. diam” 4O gnu)...
1 cupcake (1-3/4 in. diam.) or
1 square (2 by 2 by l in., 25 gm.).
Plain cake and cupcakes, iced:
3-inch sector of layer cake (1/6 of
6 in. diam” 75 gm).
2-inch sector of layer cake (1/16 of
10 in. diam, 100 gnu).
l cupcake (2—3/4 in. diam, 50 gm)...
1 cupcake (1-3/4 in. diam.) or
1 square (2 by 2 by 1 in., 40 gm.).
Pound:
1 slice (2-3/4 by 3 by 5/8 in.,
30 gm).
Rich:
1 square (3 by 2 by 2 in., 75 gm)...-

Year-round average.

 

308

410

314
419

106
180
131

81
241
322
161
129

130

294

 

4.0

3-9
5.2
2.6
2.1

2.1

3.8

 

7.6
8.4

11.2

10.4

13.8

4.1

 

36.3
54.4

72.R

52.6

70.2

16.8
31.4

22.8
14.2

40.6

 

82
91

121

88

118

117

47

16

79

 

86

115

91

121

38
75

55
34

78
104
52
42
31

85

 

.2

.2
.l

.4

.2
.2

-5

-4

 

relate

E: E1

E1 E15: E: E: 5:3: H: £1

£3]

Asterisk indicates that values are Calculated from a recipe; parentheses indicate imputed value.

100

110

150

1 10

140

70

90

50

100

160

 

.02

.02

.02

.01

.01

.02

.02

.01
.01

.02

 

.02

.05

.07

.03

.05

.06

 

.2
.2

.2

.3
.2
.1
.1
.2
.2

.1
.1

.2

 

(0)
(0)
(o)

(0)
(0)

(0)
(0)
(o)
(o)
(o)
(o)
(o)
(0)
(0)

(0)

£01

TABLE 3.--Composition of foods, common household units-40ntimed

V01

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food » Total ‘ '
Food, description, and en- Protein Fat. carbo- Calcium Phos- Imn 1711;211:111 Thia— Ribo— Nia- Lzzzr-
approximate measure erg'y hydrate phorus value mine flavin cin acid
ga_1_. cu. Gm. Gm. Hec- g5: Mg. 1% Lag; £8.- 25; E5.-
Cakes-~Contimed
172 Rich, plain icing: ~
a. 3-inch sector of layer cake (1/6 of 378 4.4 14.7 58.2 88 94 0.5 y 170 0.02 0.07 0.2 (0)
6 in. diam, 100 3111.).
‘b 2-inch sector of layer cake (1/16 of 491 5.7 19.1 75.7 114 122 .6 _1_/ 220 .03 .10 .2 (0)
10 in. diam, 130 gm.).
173 Sponge:
2-inch sector (1/12 of 8 in. diam, 117 3.2 2.0 21.8 11 44 .6 210 .02 .06 .1 (0)
40 sin-)-
Candy:
Candied or glace peel:
174 Citron, 1 ounce. ................. ..... 89 .1 .1 22.7 24 7 .2 -— - -- -- --
175 Ginger root, crystallized, 1 ounce.... _97 .1 .1. 24.7 - -- - -- - -- -- --
176 Lemon, orange, or grayefruit peel. 90 .1 .1 22-9 - -- - -' "" "- "‘ "
1 ounce.
177 ‘Butterscotch, 1 ounce. ............... . 116 0. 2.5 24.3 6 2 .5 (0) (0) Trace Trace (O)
178 ‘Caramels, 1 ounce. ............. . ..... . 118 .8 3.3 22.0 36 26 -7 50 .01 .04 Trace Trace
179 Chocolate, swaetened, milk, 1 ounce... 143 (2.) 9.5 15.8 61 80 .6 40 .03 .11 .2 (0)
180 Chocolate. sweetened. milk. with 151 (2.3) 10.9 14.2 58 71 .8 40 .04 .14 (.3) (0)
almonds, 1 ounce.
181 Chocolate cream, 1 ounce. ........... . 110 1.1 4.0 20. -- -- - -- - -- -- 0
182 Fondant, 1 ounce ................. 101 0. 0. 26. (0) (0) (0) (o) (0) (0) (0) (o)
183 ‘Fudge, plain, 1 ounce ................. 116 .5 3.2 23.0 3/ 14 19 .1 60 Trace .02 Trace Trace
184 Hard, 1 ounce ........................ . 108 o. 0. 28. (0) (0) (0) (0) (0) (o) (o) (0)
185 Marshmallows, 1 ounce. ............... . 92 .9 0. 23. (0) (0) (0) (0) (0) (0) (o) (0)
186 ‘Peanut brittle, 1 ounce.. ............. 125 2.4 4.4 20.6 11 35 .6 10 .03 .01 1.4 (0)
187 Canteloups, raw:
3. 1/2 melon (5 1n. diam, 385 3111.); refuse, 37 1.1 .4 8.3 31 29 .7 3] 6,190 .09 .07 .9 59
rind and cavity contents. 53 percent.
1: 1 cup diced (145 gm.) ................... 30 .9 .3 6.7 25 23 .6 3/ 4.960 .07 .05 .7 47
Carrots!
188 Ram
e 1 carrot (5-1/2 by 1 in., or 25 thin 21 .6 .2 4.6 20 18 .4 6.000 .03 .03 .3 3
strips, w gm).
b 1 cup grated (110 3111.). ........ 45 1.3 .3 10.2 43 - 41 .9 13.200 .06 .06 .7 7

 

 

 

 

 

 

 

 

 

 

 

 

 

189 Cooked, 1 cup diced (145 gu.)........... 44 .9 .7 9.3 38 38 .9 18,130 .07 .07 .7 6
Canned:
190 Solid; and liquid, 1 cup diced (246 69 1.2 1.0 15.0 54 59 1.5 29,520 .06 .05 .8 6
gm. .
191 Drained solids: .
a 1 pound...... ............. .... ...... 138 2.7 2.3 29.1 118 118 2.7 79,750 .10 .10 1.4 12
b 1 cup diced (145 gm.). ..... ......... 44 .9 .7 9.3 38 38 .9 25,470 .03 .03 .4 4
192 Strained (infant food), 1 ounce. ..... . 7 .3 .0 1.7 7 7 .2 2,530 .01 .01 .1 1
194 Cashew nuts, roasted or cooked, 1 ounce... 164 5.2 13.7 7.7 13 121 1.4 -- .18 .05 .6 --
Catsup, tomato. See Tomato catsup.
, Cauliflower:
195 Raw, 1 cup flower buds (100 gm.). ...... . 25 2.4 .2 4.9 22 72 1.1 90 .11 .10 .6 69
196 Cooked:
a 1 pound...... ........... . ...... ....... 113 10.9 .9 22.2 100 327 5.0 410 .27 .36 2.3 127
b 1 cup (120 gm.)... ................... . 30 2.9 .2 5.9 26 86 1.3 108 .07 .10 .6 34
Celery, bleached:
198 Ram
a 3 small inner stalks (5 in. long. 9 .6 .1 1.8 25 20 .2 o .03 .02 .2 4
3/4 in. wide, w 3111.). .
b 1 large outer stalk (8 in. long, 1 in. 7 .5 .1 1.5 20 16 .2 o .02 .02 .2 3
wide, 1-1/2 in. at root end,40 gm.).
c 1 cup diced (100 gm.). ............... . 18 1.3 .2 3.7 50 40 .5 0 .05 .04 .4 7
199 Cooked:
a 1 pound... ........... . ............... . 82 5.9 .9 16.8 227 182 2.3 o .18 .14 1.4 23
b 1 cup diced (130 gm.).... ............ . 24 1.7 .3 4.8 65 52 .6 0 .05 .04 .4 6
200 Cereal foods (infant food); dry, precooked, 103 4.0 .7 20.8 185 194 9.6 (c) .34 .13 4/1.4 (0)
1 ounce.

See also Oatmeal (infant food).

Note: Asterisk indicates that the item is calculated from a. recipe: parentheses indicate imputed value.

1] If the fat used in the recipe is butter or fortified margarine, the vitamin A value would be 690 LU. per 3-z'mch sector iced,
item 1723.: and 900 LU. per 2-inch sector, iced, item 172b.

_2j If the calcium contributed by chocolate is considered unavailable, the value would be 11 mg. per ounce.

3] Vitamin A based on deeply,r colored varieties.

_4_/ Based on products-ranging from 0.7 to 1.9 mg. per ounce. The niacin value of some products is as high as 6.5 mg.

601

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TABLE 3.--Composition of foods. common household units-~0ont1nued 8
Food . .
road, description, and em Pmtem 1‘ at :::_ 0a1c1un Phos- Iron Viti‘m Thie- Ribo— Nie- ‘15:?"
approximate measure ergy hydrate Ph°m5 value mine flavin cin sci:
L'l- E Gm El.- Es: EL- k- 1;”: k; EB.- &; Es:
Chard:
202 Leaves and stalks, cooked:
e 1 pound. .............................. 94 6.4 0.9 20.0 y 477 163 11.4 14,120 0.18 0.27 1.8 77
b 1 cup (145 gm.) ...................... 30 2.0 .3 6.4 y 152 52 3.6 4.510 .06 .09 .6 25
204 Leaves, cooked:
or 1 pound .............................. 122 11.8 1.8 21.8 y 477 163 11.4 43,990 .18 .73 1.4 77
b 1 cup (175 gm.) ...................... 47 4.6 .7 8.4 _1j 184 63 4.4 16,960 .07 .28 .5 30
Cheese: /
205 Blue mold, domestic type, 1 ounce ..... . 104 6.1 8.6 .6 89 96 (.1) (350) .01 .17 .1 (0)
206 Camembert, 1 ounce ..................... 85 5.0 7.0 .5 3o 52 .1 (290) .01 .21 .3 (0)
207 Cheddar:
a 1 cup, grated (112 go.) .............. 446 28.0 36.1 2.4 812 554 1.1 1,570 .03 .47 Trace (0)
b 1 ounce (1 1n. cube) ................. 113 7.1 9.1 .6 206 140 .3 400 .01 .12 Trace (0)
208 Cheddar, processed, 1 ounce ............ 105 6.6 8.5 .6 191 3] 223 .3 (370) Trace .12 Mime} (O)
209 Cheese foods, cheddar, 1 ounce ......... 92 5.8 6.8 2.0 162 226 .2 (303) (.01) .16 Trace (0)
210 Cottage, from skim milk:
a 1 cup (225 gm.) ...................... 215 43.9 1.1 4.5 216 425 .7 (50) .04 .69 (.2) (0)
b 1 came .............................. 27 5.5 .1 .6 27 54 .1 (1o) .01 .09 (Trace) (0)
211 Cream cheese:
8. 1 ounce .............................. 106 2.6 10.5 .6 19 27 .1 (410)(Trace) .06 Trace (0)
b 1 tablespoon (15 gm.) ................ 56 1.4 5.6 .3 10 15 .0 (220)(Traoe) .03 Trace (o)
212 Lmburger, 1 ounce ..................... 97 6.0 7.9 .6 167 111 .2 360 .02 .14 Trace (0)
213 Parmesan, 1 ounce. ..................... 112 10.2 7.4 .8 329 233 .1 (300) .01 .21 .1 (o)
214 Swiss, 1 ounce ......................... 105 7.8 7.9 .5 262 160 .3 410 Trace (.11)(Traco) (0)
215 Swiss, processed, 1 ounce. ............. 101 7.5 7.6 .5 2513/ 246 .3 390 Trace .11 Trace (0)
216 Cherries, sour, sweet, and. hybrid, raw:
5 1 cup; refuse, pits, 6 percent (114 65 1.2 .5 15.8 19 21 .4 710 .05 .06 .4 9
gm. .
b 1 cup, pitted (154 3111.). .............. 94 1.7 .8 22.8 28 31 .6 960 .08 .09 .6 13
217 Cherries, red, sour, pitted. canned, 122 2.0 .8 30.2 28 30 (.8) 1,840 .07 .04 .4 14
1 cup (254 3111.).
Chicken: 4]
Ram
218 Bmilers, 1/2 bird (8 01., bone out). 332 44.4 15.8 0. 31 440 3.3 (0) .18 .36 22.4 (0)
219 Roasters (4 oz..bone out) ............ 227 22.9 14.3 0. 16 227 1.7 (o) .09 .18 9.1 (0)

220 Hens, stewing chickens (4 02.. bone

out).
Fryers:
Cut-up pieces (commercial cut):
221 1 breast (8 oz., bone out)'. ..... .
222 1 leg (5 02., bone out). ....... ..
223 Canned, boned, 3 ounces.. ......... .....

Chicken broth. See Soups, canned
bouillon, broth, and consomme.
Chicken soup. See Soups, canned, chicken.

Chickpeas or garbanzos, dry, whole seed:
224 Raw. 1 cup (210 gm.)...... ..... ........

225 Chile con came (without beans),

canned E]. 1/3 cup (85 gun).

226 Chili sauce:

3. 1cup(273 gm)... ................... ..
b 1 tablespoon (17 gm). . . . ..... . ...... . .
Chocolate:

22'] Bitter or unsweetened:
a. lounce. ........ . ...... .............
b 1 cup grated (132 gm.) . . ............ .

Sweetened:
228 Plain, 1 ounce........ ............. ..

Milk. See Candy.
Milk, with almonds. See Candy.

229 'Chocolate beverage, made with milk, 1 cup
(250 gm.)-

230 Chocolate sirup, 1 tablespoon (20 gm)...

Note: Asterisk indicates that values are calculated from a recipe: parentheses indicate imnuted value.

 

342

210

159
169

755

170

268
17

142
661

133

239

42

 

43-7
8.8

(1.6)
(7-3)

(.6)

8.2

(.2)

 

28.3

(hwy-
0
00000

9-9

12.6

1.1
'1

15.0
69.8

8.4

12.5

.2

y Calcium may not be arailable because of presence of oxalic acid.

2/ 130 mg. if the added emulsifying agent does not contain phosPhorus.
3/ 153 1113. if the added emulsifying agent does not contain phOSphorus.

Not leSS than 60 percent meat, not more than 8 percent cereals, seasonings.
Approximately one-third of this total amount of carbohydrate calculated by difference is starch and sugar. The remaining portion
is made up of materials thought to be utilized only poorly if at all by the body.

gVitamin values based on muscle meat only.

 

O.

O.
O.
0.

127.9
4-9

11.3

 

28
21
12

193
32

(33)
(2)

g] 28
1/129

.1] (18)

260

 

l/ (3)

227

428
126

788
129

(49)
(3)

126
589

(81)

230

 

(17)

1.7

HPM
\J'IO‘M

14-9

1.2

(2.2)
(.1)

.5

 

(.3)

(o)

(0)
(o)
(0)

Trace

130

(5.130)
(320)

 

.13
.03

1.16

.01

(-25)
(.02)

.01
.06

(.01)

.08

 

.18

.18

. 10

(.19)
(.01)

 

9.1

21.1
8.0

5-4

1.9

(6.1)
(.4)

 

(0)

(o)
(0)
(0)

(4)

(31)
(2)

(o)
(o)

(0)

ES
q

901

TABIE 3.--Composition of foods, common household units-~6ontimed

 

 

 

 

. . Food T tel v- '
rood, desc:1ptlon, and m Protein Fat 02m” Calcium Phos- Iron “Tin Thia— mbo— me.- 1:22"
appronma 5 measure ergy hydrate phorus value mine‘ flavin cin acid
CE.- Gm- Gm G1- !d- 55: £8.- I-_U- L48; £11- £8; £5:
Cider. See Apple juice.
Citron. See Candy.
Clams, long and round:
231 Rew, meat only, 4 ounces .. ............. 92 14.5 1.6 3 9 (109) (158) (7.9) 120 0.11 0.20 (1.8) -
232 Carmed, solids and liquid, 3 ounces 44 6.7 .9 1.8 74 106 5.4 (70) (.04) .08 .9 —-
233 Cocoa, breakfast, plain, dry powder: _
e 1 Cup, stirred before measuring 329 (9.0) 26.7 y 54.8 g/ 140 797 13.0 (30) .14 .43 2.6 (0)
(112 3111.).
b 1 ounce ................................ 83 (2.3) 6.7 y 13.9 g/ 35 202 3.3 (10) .03 .11 .7 (o)
c 1 tablespoon (7 gm.) ................... 21 (.6) 1.7 y 3.4 g] 9 50 .8 (Trace) .01 .03 .2 (o)
234 ‘Cocoa. beverage, made with all milk, 1 cup 236 9.5 11.5 27.2 298 285 1.0 400 .10 .46 .5 3
(250 8111.).
Coconut:
235 Fresh, meet:
a 1 Cup shredded (97 gm.) .............. 349 3.3 33.7 13.6 20 95 1.9 o .09 .01 .2 2
b 1 piece (2 by 2 by 1/2 111., 45 gnu)... 161 1.5 15.6 6.3 9 44 9 o .04 Trace .1 1
236 Dried, shredded (sweetened):
a 1 Cup (62 gm.) ....................... 344 2 2 24.2 33.0 27 118 2.2 0 Trace Trece Trece (0)
'b 4-aunce package ................... 629 4.1 44.2 60.1 49 216 4.1 0 Trace Trace Trece (0)
237 Milk only, 1 cup (240 gm.) ....... 60 .7 1.0 12.0 58 70 .2 0 Trace Trace .2 4
Cod:
238 Raw, 4 ounces E.P. .. .................. . 84 18.7 .5 0. 11 220 .5 0 .07 .10 2.5 2
239 Dried, 1 ounce ......................... 106 23.2 .8 0. (14) 253 1.0 o .02 .13 3.1 (0)
240 'Coleslew, 1 cup (120 gm.) ....... 102 1.6 7.3 9.2 47 32 .5 80 .06 .05 .3 50
Collards, cooked:
242 Boiled in small or moderate amount of
water until tender:
e 1 pound . ....................... 182 17.7 2.7 32.7 1,130 263 7.3 34.640 .36 1.09 7.7 200
b 1 cup (190 gm.) ..... . ..... 76 7.4 1.1 13.7 473 110 3.0 14.500 .15 .46 3.2 84

 

 

 

 

 

 

 

 

 

 

 

 

 

m3 Boiled in large amount of water a.

long time:
a 1pound..............................
b 1 cup (190 gm.) ......................

Condensed milk. See Milk, 00W.
244 Cookies, plain and assorted:
a 1 cooky (3 in. diam.,1/2 in thick,
25 gm).
b 2 wafers (2—1/8 in. diam., 10 gm.) .....
Cooking oil. See Oils, salad or cooking.

Corn, sweet, white or yellow:

246 Cooked:
a. lpound kernels ......................
b 1 cup kernels (165 gm.) ..............
c 1 ear (5 in. long, 1-3/4 in. diam.,
140 gm).
Canned:
247 Solids and liquid, 1 cup (256 gm.)....
248 Drained solids:
a lpound .
b 1cup(1653m.) ....................

'Com bread or muffins made with:
250 Whole ground corn meal, 1 muffin
(2-3/4 in. diam., 48 gm.).
251 Enriched, degermed corn meal, 1 muffin
(2-3/4 in. diam., 48 gm.).

 

182
76

109

384
140

170

140

103

106

 

 

3.2
1.3

2.7

2.3

 

18.8
7-5

41.2

91-7
33-3

16.7

17.6

 

1.130
473

moox'x

10

 

110

16

236
86

51
131
236
86
104
74

 

.1

 

£2. E: hilt: E2. tflkflii

Note: Asterisk indicates that values are calculated from a. recipe: parentheses indicate imputed value.

(0)
(o)

1.770

‘6???

Ԥ

H
v
U)
on
O

8? 8?

 

.32
.13

.01

Trace

.18
.11

.15
.06

.07

 

.95
.40

.01

Trace

“45
.16
.10

.11

6.4
2.7

.1

Trace

 

y Approximately one-third of this total amount of carbohydrate calculated by difference is starch and sugar. Ellie remaining

portion is made up of materials thought to be utilized only poorly if at all by the body.

Calcium may not be available because of presence of oxalic acid.

Vitamin A based on yellow corn: white corn contains only a trace.

Based on recipe using white corn meal: if yellow corn meal is used, vitamin A value is 160 LU.
Based on recipe using white corn meal: if yellow corn meal is used, vitamin A value is 120 LU.

Eflflikiki

 

150

(0)
(0)

\9 $2 5;

(o)
(0)

601

TABLE 3.--Composition of foods, common household units-~Continned

OII

 

Food

 

 

 

 

 

 

 

 

 

 

 

 

 

. . Total V't m‘
F:;:;o::::::p::::fir:nd en— Prote1n Fat carbo- Calcium Phos- Iron 1 2 1“ Thia— Ribo- Nia’ ‘iizr.
‘ ergy hydrate phorus value mine flavin cin acid
92%: 99: 99: 99: E8: 882 MB- E1£D Ea; Ekt 4&2. 8&2
252 Corn flakes, 1 cup (25 gm.) .............. 96 2.0 0.1 21.2 3 14 0.3 (0) 0.01 0.02 0.4 (o)
253 Corn flakes (added thiamine, niacin, 96 2.0 .1 21.2 3 14 0.6 (0) .10 .02 .6 (0)
and iron), 1 cup (25 gm.).
254 Corn flour, 1 cup sifted (110 gm.) .. ..... 406 8.6 2.9 84.5 7 (196) 2.0 1/ 370 .22 .06 (1.6 (0)
Corn grits, degermed:
Uhenriched:
255 Dry, 1 Cup (160 gm.) ............... .. 579 13.9 1.3 125.0 6 117 1.6 g/ 480 .21 .06 1.8 (0)
256 'Cooked:
a 1 pound ............................ 230 5.4 .5 49.9 5 45 .5 g/ 190 .07 .03 .8 (0)
b 1 cup (242 gm.) .................... 122 2.9 .2 26.6 2 24 .2 g/ 100 .04 .01 .4 (0)
Enriched:
257 try, 1 cup (160 gm.) ................. 579 13.9 1.3 125.0 6 117 3/ 4.6 g/ 480 3/ .71 3/ .42 F/5.6 (0)
258 l‘Cooked:
a 1 pound ............................ 230 5.4 .5 49.9 5 45 1.4 g/ 190 .20 .15 1.9 (o)
b 1 Cup (242 gm.) .................... 122 2.9 .2 26.6 2 24 .7 g/ 100 .11 .08 1.0 (0)
Corn meal, White or yellow:
Whole ground, dry:
259 Unbolted, 1 Cup (118 gm.) ......... ... 419 10.9 4.6 87.0 12 302 2.8 4/ 600 .45 .13 2.4 (0)
260 361164, 1 cup (127 gm.) .............. 459 11.4 4.3 94.6 8 (226) 2.3 4/ 570 .38 .10 2.4 (0)
Degermed, unenriched:
261 Dry, 1 cup (145 gm.) ................. 527 11.5 1.7 113.7 9 144 1.6 4/ 430 .20 .07 1.5 (0)
262 ‘Cooked:
n 1 pouni ............................ 227 5.0 .9 48.6 5 64 .9 4/ 190 .08 .03 .6 (o)
b 1 cup (238 gm.) .. ...... .. .......... 119 2.6 .5 25.5 2 33 .5 4/ 100 .04 .02 .3 (0)
Degermed, enriched:
:22 Dry, 1 Cup (145 gm.) ................. 527 11.5 1.7 113.7 9 144 ,3/ 4.2 4/ 430 .3/ .64_3/ .38 3/5.1 (0)
'Cooked:
a 1 pound ............................ 227 5.0 .9 48.6 5 64 1.8 4/ 190 .26 .16 2.2 (0)
b 1 cup (238 gm.) . ..... . ............. 119 2.6 .5 25.5 2 33 1.0 4/ 100 .14 .09 1.1 (o)
265 Self-rising, unenriched, dry, 1 Cup 401 10.3 4.4 83.5 309 748 2.7 4/ 570 .42 .12 2.2 (0)
(118 gm.).
266 Self-rising, enriched, dry, 1 cup 401 10.3 4.4 83.5 309 748 3/ 3.4 4/ 570 3/ .52 3/ .31 3/4.2 (o)

(118 gm.).

 

8 r 99' 0 050611

Corn oil. See Oils, salad or cooking.

Corn sirup. See Simp, table blends.

Corn and soy grits. See Breakfast foods,
mixed cereals.

Cornstarch. See Starch.

Cornstarch pudding. See Blanc mange.

Cottonseed oil. See Oils, salad or
cooking.

Coneas:
268 Immature seed, cooked:

e 1 pound 428 32.2 2.7 72.2 168 826 11.4 1,770 1.32 .36 3.6 91
b 1 cup (160 gm.) 151 11.4 1.0 25.4 59 291 4.0 620 .46 .13 1.3 32
269 Mature seeds, dry, 1 Cup (200 gm.) 684 45.8 2.8 123.2 154 902 13.0 60 1.84 .32 4.5 3
Crabs, Atlantic and Pacific, hard-shell:
272 Canned or cooked, meat only. 3 ounces .. 89 14.4 2.5 1.1 38 155 .8 -- (.04) (.05) (2.1) .-
Crackers: V
273 Graham, 4 small or 2 medium (14 gm.) 55 1.1 1.4 10.4 3 28 .3 (0) .04 .02 .2 (o)
274 Saltines, 2 crackers (2 in. Square, 34 .7 .9 5.7 2 7 .1 (0) Marco Trace .1 (0)
8 gm).
275 Soda, plain:
a. 2 crackers (2—1/2 in. square, 11 3111.). 47 1.1 1.1 8.0 2 11 .1 (0) .01 .01 .1 (0)
b 1 cup oyster crackers, 1 ounce 119 2.7 2.7 20.6 6 27 .3 (0) .02 .01 .3 (o)
c 10 oyster crackers or 1 tablespoon 43 1.0 1.0 7.3 2 1o .1 (o) .01 Trace .1 (0)
cracker meal (10 gm).
Cracker meal. See Crackers, soda.
276 Cranberries, raw, 1 Cup (113 gm.) 54 .5 .8 12.8 16 12 .7 5o (.03) (.02) .1 13

 

 

 

 

 

 

 

 

 

 

 

 

Note: Asterisk indicates that values are calculated from a. recipe; parentheses indicate imputed value.

y Vitamin A based on yellow corn flour: white corn flour contains only a trace.

2/ Vitamin A based on yellow corn grits: white corn grits contain only a trace.

3/ Iron, thiamine, riboflavin, and niacin are based on the minimum level of enrichment specified in standards of identity
promulgated under the Food, 11113, and Cosmetic Act.

A] Vitamin A based on yellow corn meal; white corn meal cmtains only a trace.

III

TABIJ 3.-Couposition of foods. common household mits--Contimed

zu

 

 

 

 

 

 

 

 

 

 

_ road T tel
Food, :scnption. Md en- Protein rant egrbo- Calcium PM" 111311 VitTin T1119" Rib“ N13.- ‘31:”-
wpro mate measure any hydrate phorus value nine flavin cin acid
L-l- E- Gm 51- k- !8: Es.- L-‘i- E8.- £6; E- Es.-
273 Cranberry sauce, SWeetened, canned or 549 0-3 - 0.8 142.4 (22) (19) (0.8) (80) (0.06) (0.06) (0.3) 5
cooked, 1 cup (277 gm).
Cream:
279 Light, table, or coffee:
1/2 pint (240 8...)... ................ 489 7.0 48.0 9.6 233 185 .1 1,980 .07 .34 .2 3
b 1 tablespoon (15 gm.). ............... 3o .4 3.0 .6 15 12 .o 120 Trace .02 Trace Trace
280 Heavy or whipping:
1/2 pint (approx. 1 pt. whipped, 779 5.4 82.6 7.6 184 144 .1 3.390 .06 .26 .1 1
236 3111.).
1 tablespoon (15 3...). ............... 49 .3 5.2 .5 12 9 .0 220 Trace .02 Trace Trace
Cress, garden:
281 Raw, 1 pound 2.2 ........................ 186 19.1 6.4 24.1 958 (173) (13.2) 13,470 .49 .75 4.5 396
Cooked:
282 Boiled in small or moderate amount
of water until tender!
1 pound. ............................ 186 19.1 6.4 24.1 958 (173) (13.2) 14.980 .32 .68 3.6 177
b 1 cup (180 3111.). ................... . 73 7.6 2.5 9.5 380 (68) (5.2) 5,940 .13 .27 1.4 70
283 Boiled in large amount of water a
long time:
1 pound ............................ . 186 19.1 6.4 24.1 958 (173) (13.2) 14,980 .27 .59 3.2 132
b 1 cup (180 gun). ................... . 73 7.6 2.5' 9.5 380 (68) (5.2) 5.940 .11 .23 1.3 52
284 Cress, water, leawes and stems, ram, 84 7.7 1.4 15.0 885 209 9.1 21,450 .37 .71 3.6 3%
1 pound.
285 Croaker. re... 4 ounces 11.2.. ............. . 109 20.2 2.5 0. -. - -- - .18 .07 2.0 --
286 Cucumbers, raw:
3. 1 cucumber (7.1/2 by about 2 in., 290 25 1.4 .2 5.5 20 43 .6 0 .07 .09 .4 17
8...).
b 6 slices, peeled (1/8 in. thick. center 6 .4 .0 1.4 5 10 _1_/ .2 y 0 .02 .02 .1 4

swtion. m 81".).

Cucumber pickles. See Pickles.

 

 

 

 

 

287 Currents, red, raw, 1 cup (11.0 gm.).......

283 ‘Ctmtard, baked:
a lpound............ .
b lcup (248 gm.)........ .............. ...

Custard pie. See Pies.

289 Custerd pudding, canned, strainea ( infant
food), 1 ounce.

Dandelion greens:

290 Raw, 1 pound E.P..... .......... . ....... .
291 Cooked:
a. 1 pound. . . ........................... .
‘0 1 cup (180 $11.). .......... . ......

292 Dates, "fresh" and dried, 1 cup, pitted,
cut (178 gm).

293 Doughnuts, cake type:

a. 1 dozen (13-1/2 02., 383 gm.).... ...... .
b ldougmut (32 gm.).... ....... ..........
294 Eels, raw, 4 ounces E.P...................

Eggs, hen, fresh, stored, or frozen:

Raw:

296 Whole:

3 1 medium (54 gm); refuse, shell....

b lcup (5 med., 243 gm). ...... ......
297 White:

a. 1 egg white (med., 31 gm.)..........

b 1 cup (8 med. whites, 243 gm.)....
298 Yolk:

a. 1 egg yolk (med., l7 gun). ....... ...

b 1 cup (14 med. M11. 243 gm.)......

Note: Asterisk indicates that values are calculated from a recipe; parentheses indicate imputed value.

 

518
283

31

200

79
505

1,626

183

77
394
15
121

61
878

 

-9

 

.2

.8

Lu
I
to

F‘UJ
.

c
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H
C)
u

5-5
27.9

0.
0.

5-4
77-5

 

40.0

40.0
15.8

134.2

201.8
16.9

0.

-3
1.7

.2
1.9

.1
1.7

 

518
283

349

349
337

123

230
23

26
131

2
15

25
357

 

54°
2‘35

318

318
126

107

1 .095
92

101
510

5
41

100
1.424

y Based on pared cucumber; unpared contains about 0.5 mg. of iron and 130 I.'J. vitamin A.

 

.1

(.2)

 

130

1540

8‘

61.970

68,870
27, 310

100

2.750

(0)
(o)

550
7, 810

 

.04

.21
.11

~59
.23

.16
.61

.05

.05
.23

.05
.67

 

.49

.04

~54
. 22

-50
.04

Trace Trace

(3.8)

(3-2)
(1.3)

3-9

4.8

Trace

(.2)

Trace

 

 

Trace

163

73

(0)

Eu

 

 

TABLE 3.-Composition of foods, oomon household mits--Contimed 5
Food Total ’
Food. description. and en- 1, retain Fat carbo- Calcium Phos- Iron Vitimm Thia- Bibo— m... Ari,-
approximate measure 01‘8"! hydrate phorus value mine flavin oin ac i d
Ld- g- 61 61- 1T.- 11- 1e.- I-_U- L‘e; 1e 11- 14:.-
Eggs, hen, fresh, stored. or frozen--
Continued
Cooked:
299 Hard-cooked:
e. 1 pound; refuse, shell, 11 percent. 655 51.7 46.5 2.8 218 848 10.9 4,590 0.34 1.11 0.3 o
b 1 egg in shell: refuse, shell, 77 6.1 5.5 .3 26 101 1.3 550 .04 .13 Trace o
11 percent (54 gm).
300 ‘Omelet:
a 1 pound ............................ 775 49.9 58.1 10.0 368 881 9.5 4.720 .35 1.22 .2 o
b l-egs omelet (52 gm.) .............. 106 6.8 7.9 1.4 m 120 1.3 640 .05 .17 Trace o
301 Poached:
a. 1 pound ............................ 729 57.7 51.8 2.7 245 953 12.3 5.150 .36 1.09 .3 o
b 1 egg (48 gm.) .................... . 77 6.1 5.5 .3 26 101 1.3 540 .04 .12 Trace o
3)2 ’Scrambled:
a 1 pound. ........................... 775 49.9 58.1 10.0 368 881 9.5 4,720 .35 1.22 .2 o
”b 1 eg (62 gm.) ..................... 106 6.8 7.9 1.4 50 120 1.3 640 .05 .17 Trace o
o 1 cup (220 gm.) ................... . 376 mg 28.2 4.8 178 427 4.6 2,290 .17 .59 .1 0
Dried:
303 whole, 1 cup (108 gnu). ............. . 640 50.5 45.4 2.7 205 828 9.5 4.040 .36 1.14 .3 o
304 White, 1 cup (56 gm). .............. . 223 48.1 0. 3.5 27 76 .9 0 o 1.15 .4 o
305 1011:, 1 cup (96 gm). ................ 666 30.0 58.8 1.2 271 1,078 13.2 5,320 .48 .64 .1 o
306 Endive, raw, 1 pound 11.2 ................. 90 7.3 .9 18.2 359 254 7.7 13,600 .30 .53 1.8 49
Escarole, raw. See Endive.
kaporated milk. See Milk, cow.
Farina:
Unenriched:
307 Raw, 1 cup (169 gm.) ................ . 625 18.4 1.4 130.8 47 189 1.7 (0) .09 .10 1.4 (o)
338 'Cooked: 7
a 1 pound. ........................... 198 5.9 .5 41.3 14 59 .5 0 .03 .03 .5 (o)
b 1 cup (238 gm.) ................... . 104 3.1 .2 21.7 7 31 .2 o .01 .02 .2 (0)
Enriched:
309 Raw, 1 cup (169 3111.). ...... . ......... 625 18.4 1.4 130.8 47 189 y 2.2 (o) _1/ .62 y .45 _1_/2.2 (o)
310 'Coekea:
e 1 pound. .......................... . 198 5.9 .5 41.3 14 59 .9 0 .18 .14 .7 (o)
b 1 cup (238 gm). ................... 104 3.1 .2 21.7 7 31 .5 o .10 .07 .4 (o)

 

 

 

 

 

 

 

 

 

 

 

 

311 rats, cooking (vegetable fat);

a. 1 cup (200 gm.).... .................. . 1,768 o. 200. o. o o o o o o o o
b 1 tablespoon (12. 5 3111.). ..... 110 o. 12.5 o. o o o o o o o 0
See also Lard, 0113.
Figs:
312 Raw, 3 small (1-1/2 in. diam, 114 gm.) 90 1.6 .5 22.3 62 36 .7 9o .06 .06 .6 2
313 Canned, sirup pack, solids and liquid:
8. 1 cup (265 3...). ................... .. 300 2.1 .8 79.5 93 56 1.1 140 .08 .08 .9 1
b 3 figs and 2 tablespoons simp 129 .9 .3 34.2 40 24 .5 6o .03 .04 .4 1
(114 Sin-)-
314 Dried:
a. 1 large (2 by 1 16., 21 gm.)...... 57 .8 .3 14.4 39 23 .6 20 .03 .02 .4 (o)
'b 1 cup cut (168 3111) 453 6.7 2.0 114.9 312 186 5.0 140 .26 .20 2.9 (0)

315 Fig bars:

 

 

 

 

 

 

 

 

 

 

 

 

e 1 small (16 gm). .................... .. 56 .7 .8 12.1 11 11 .2 0 Trace .01 .1 (o)
b 1 large (25 gm.)..... ...... 87 1.0 1.2 19.0 17 17 .3 o .01 .01 .2 (0)
Fish. See individual kind, as Bluefish,
Cod, Halibut, etc.
316 Flounder, summer and winter, ran, 78 16.9 .6 o. 69 221 .9 -- .07 .06 1.9 --
4 ounces E.P.
Flour. See Corn, Rye, Wheat flours, etc.
Frankfurters. See Sausage.
317 Frog legs, raw. 4 ounces 11.13... ....... 82 18.6 .3 o. 20 167 1.2 o .16 .29 1.3 -.
318 Fruit cocktail, canned, solids and liquid, 179 1.0 .5 47.6 23 31 1.0 410 .03 .03 .9 5
1 cup (2% 91.).
Garbanzos. See Chiclqaeas.
Gelatin. dry:
319 Plain, 1 tablespoon (10 gm.). ........... 34 8.6 .o o. (o) (o) (o) (o) (o) (o) (o) (o)
320 Dessert powder. 3 ounce-package. 1/2 cup 324 8.0 .0 75.6 (o) (o) (0) (0) (o) (o) (o) (0)

Note: Asterisk indicates that values are calculated from a recipe; parentheses indicate imputed value.

_/ Iron. thiamine, riboflavin, and niacin are based on the minimum levels of enrichment Specified in the standards of identity promlgated
under the Food, Drug, and Cosmetic Act.

TABIE 3.--Composition of foods, common household with-Continued

911

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

rood. description. and :2? Protein Fat :::_ Calcium Phos- Inn “tin“ I'hia- Ribo- Me,- ‘32"
approximate measure erg), hydrate phorus value mine flavin cin acid
L.ll g m. 6.9;: E. I I ICU! O I I O
‘Gelatin dessert, readyi-to-serve: & k — k k k k
321 Plain:
a. 1 pound .............................. 296 7.3 0.0 69.0 (0) (0) (0) (o) (0) (o) (o) (o)
b 1 cup (239 gm.) ...................... 155 3.8 .0 36.3 (o) (o) (o) (0) (o) (o) (o) (0)
322 With fruit added: 7 .
e 1 pound .............................. 324 6.4 .5 79.4 27 50 1.4 510 .13 ‘ .09 1.0 13
‘b 1 cup (241 gm.) ...................... 172 3.4 .2 42.2 14 27 .7 270 .07 .05 .5 .7
Ginger ale. See Beverages, carbonated.
323 ‘Ginger‘bread, 1 piece (2 by 2 by 2 in., 180 2.1 6.6 28.4 63 39 1.4 50 .02 .05 .6 (o)
55 em).
Goa-t milk. See Elk, goat.
324 Gooseberries, rear, 1 cup (150 gm.) . ...... 59 1.2 .3 14.6 33 42 .8 440 .- -- -— 49
(k'apefruit:
325 Ran; refuse, rind. and seeds, 34 percent:
a 1/2 large (5 in. (118111., No. 46's, 104 1.3 .5 26.4 57 47 .5 20 .10 .05 .5 105
395 3111-).
b 1/2 medium (4-1/4 in. diam, No. 64's. 75 .9 .4 13.0 41 34 .4 20 .07 .04 .4 76
285 gm).
c 1/2 sma11 (3-7/8 in. (118111., No. 96's. 49 .6 .2 12.6 28 22 .2 10 .05 .02 .3 50
190 gm.)-
d 1 cup sections (194 gm.) . ............ 77 1.0 .4 19.6 43 35 .4 20 .07 .04 .4 78
326 Canned in simp, sends and liquid, 181 1.5 .5 47.6 32 35 .7 20 .07 .05 .5 74
1 cup (249 89-)-
Grapefruit juice:
327 Fresh, 1 mp (246 gm.) ................. 87 1.2 .2 22.6 20 32 .7 20 .09 .05 .5 99
Canned:
328 Unsweetened, 1 cup (246 gm.) . ........ 92 1.2 .2 24.1 20 32 .7 20 .07 .04 .4 . 85
329 Sweetened, 1 cup (251 gm.) ........... 131 1.3 .3 34.4 20 33 .8 20 .08 .04 .5 87
330 Grapefruit juice concentrate, frozen, 297 3.8 .8 77.0 63 103 2.4 , 60 .24 .13 1.4 272

1 can (6 fluid oz.. 202 3111.).

Grapefruit-erase juice blend:

Canned:
331 Unsweetened, 1 cup (246 gm.) .........
332 Sweetened, 1 cup (251 gm.) ...........
333 hour: cmoentrate, 1 can (6 fluid 02..
202 8:11.).

Grapes, raw:
334 American type (slip skin) as Concord,
Delaware, Niagara, and Scuppemong:
a. 1 bunch (3-1/2 by 3 111., 100 gm.) .....
b 1 cup with skins and seeds (153 gm.)..
335 European type (adherent skin) as M31353,
Muscat, Sultanina (’Ehompson
Seedless), and Flame Tokay:
1 cup (40 grapes, 3/4 in. diam,
160 gm).

336 Grape juice, bottled, camercial, 1 cup
(254 gnu).

Griddlecakes . See Pancakes.

337 Guavas, common, raw; refuse, skins,
1 guava. (80 3111.).

Haddock:
339 Cooked, fried:
e. 1 pound . .............................
b 1 fillet (4 by 3 by 1/2 in., 100 gm).

Halibut:
341 Cooked, broiled:
a. 1 pound ..............................
b 1 steak (4by3by1/2 in., 125 gm.)..

Ham. See Pork
Hamburger. See Beef.

Heart:
342 Beef, lean, raw, 3 ounces ... .......... .
343 Calf, canned, strained (infant feed),
1 ounce.

Note: Asterisk indiCates that values are calculated from a. recipe; parentheses indicate imputed value.

 

99
132
297

102

170

49

676
158

827
228

92
23

 

#:JH
Jr-wUI

1.2

1.0

53.9
e 0
\Im

118.9

14.4
3.8

 

R:

w
mm
0 e

 

25-9

46.2

12.0

 

23
67

21

82
18

 

37

111

16
25

33

826
182

1,217
335

173
43

 

-5

HM)
0&0

 

110
110

330

120

180

30

 

.11
.12

.05
007

-09

.05

2'8

 

-04
.13

.12

.03

~75
. 23

.5
.5
1.5

-3

-4

(-6)

 

 

fixes

\X'IW

Trace

212

[.11

TABLE 3.--Composition of foods. common household units-401111111106.

9n

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

_ 1' d 1: tal - .
Food. descripuon, and excl: Protein Fat cZIbo- Calcium Pb“- Iron Vitimm Thia— Ribo- Niac- A321”
approximate measure ergy hydrate phorus v 81“ e mine flavin cin acid
081- 5111- G"!- 9.": 5‘5.- k- E5; El- 881 E5.- EE; He:
he art--Cont inued
3.44 Chicken. ran. 3ounces. ............... . 134 17.4 6.0 1.4 20 121 1.4 30 0.10 0.77 4.4 5
345 Pork, raw, 3 ounces. ................... 100 14.4 4.1 .3 30 112 2.3 30 .36 1.05 5.1 5
346 Herring, Atlantic, raw, 4 ounces E.P ..... 217 20.8 14.2 0. -- 290 1.2 130 .02 .17 3.9 --
347 Herring, lake, raw. 4 ounces 3.2. ....... . 159 21.0 7.7 o. 14 172 .6 110 .10 .10 3.5 --
348 Herring, Pacific, raw, 4 ounces E......P. 106 18.8 2.9 o. —- -- -- 110 .03 .25 (2.5) -
349 Herring, smoked, kippared, 3 ounces 3.2.. 180 18.9 11.0 o. 56 216 (1.2) 0 Trace .24 (2.5) —
Hominy, day. See Corn grits.
350 Honey, strained or extracted:
o 1 cup (338 3.11.)“ ...................... 992 1.0 0. 268.7 17 54 3.0 (0) .02 .13 .7 12
b 1 tablespoon (21 m.).......... ....... . 62 .1 o. 16.7 1 3 .2 (0) Trace .01 Trace 1
351 Honeydew melon, raw:
a. 1 wedge (2 by 7 111., 150 gm, 49 .8 0. 12.8 (26) (24) (.6) 60 .07 .04 .3 34
frOm melon, 5-1/2 by 7 in.) .
without seeds and. rind.
352 'Ice cream, plains _1_/
a. 1 slice or individual brick (1/7 167 3.2 10.1 16.7 100 80 .1 420 .03 .15 .1 1
of quart brick, 81 gun).
I) 1 container 3-1/2 fluid ounces (62 gm.) 129 2.5 7.8 12.8 76 61 .1 320 .03 .12 .1 1
c 1 container 8 fluid ounces (142 gm)... 294 5.7 17.8 29.3 175 141 .1 740 .06 .27 .1 1
353 Jams, marmalades, preserves, 1 table- 55 .1 .1 14.2 2 2 .1 'nraoe Trace Trace Trace 1
Spoon (20 31m).
354 Jemes, 1 tablespoon (20 gm). ........ .. 5o .0 .0 13.0 (2) (2) (.1) (Trace) (Tracexrreccmrace) 1
356 Kale, cooked:
a. 1 poun . ............... . ....... . ...... . 182 17.7 2.7 32.7 1.022 281 10.0 38,050 .32 1.04 7.7 232
b 1 cup (110 3111.). ...................... . 45 4.3 .7 7.9 248 68 2.4 9.220 .08 .25 1.9 56

Kidneys , ram

358 Beef . 3 ounces .........................
359 Pork, 3 ounces. ....................... .
$0 Sheep, 3 ounces. ...................... .
Kohlrabi:
361 Raw, 1 cup diced (138 gm.) .............
362 Cooked:
a 1 pound. ............................ .
b 1 cup (155 gm). .................... .
Lamb:
Retail items, medium fat:
367 Bit chop, cooked;
a. 1 pound with bone. ............... ..
b 1 pound without bone. ..............
c 3 ounces without bone ..............
369 Shoulder roast (wholesale 3-rib),
cooked:
a. 1 pound with bone ..................
b 1 pound without bone .............. .
c 3 ounces without bone. ........... ..
371 Leg roast (wholesale leg), cooked:
a. 1 pound with bone. .................
'b 1 pound without bone. ............ ..
c 3 ounces without bone. .............
372 Canned, strained (infant food), 1 ounce

Lamb and vegetable soup, canned, strained
(infant food). See Soups, canned
vegetable and lamb.

373 Lard:
a. 1 cup (220 511.). .......................
b 1 table5poon (14 gm). ................ .

374 Lemons; refuse, rind and seeds, 38 per-
cent; 1 medium lemon (2-3/4 by 2 in.,
100 gm).

Note: Asterisk indicates that values are calculated from a. recipe: parentheses indicate imputed value,

120

89

41

136
47

1.254
1,900
356

1,160
"1.551
293

981
1.241
230
30

1.984
126

 

 

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72.
109.
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4-4

 

105.

159.
30.

95-
127.
68.
16:

1.9

220.
14.

-4

y Based on 5 pounds of ice cream to the gallon, factory packed.

 

\Oflm

9.2

30-4
10.4

504

 

63

71

25

 

188

202

69

227

600
908
170

639
160

923
1,167
219

 

.4

 

980
110
(980)

Trace

Trace
Trace

(o)
(0)
(o)

(o)
(o)
(0)

(o)
(o)
(0)
(o)

 

.32
.50

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.06

.64

.12

.41
.55
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.49
.62
.12
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2.16
1.47
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.18
'06

.77
1.17
.22

-75
1.01

.19

1.13
.21
.07

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910°?
U.) $‘J‘I

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18.4
23-3
4.4
1.1

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11
11
11

168
57

000 000

0000

31

611

TABLE 3.--Composition of foods, common household units-43ontimed.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

_ Food T tel v- -
Food, descriptmn. and en- Protein Fat chbo- Calcium Phos- Iron “Tm Thia— Ribo- Nine- AZEZI‘
approximate measure ergy hydrate phorus value mine flavin ein acid
391' Gib 5“- G"- 28.- k- k.- 1-_U- ‘15.- E8.- £5; £8:
Lemon juice:
375 Fresh:
a 1 cup (246 gm). ..................... 59 1.0 0.5 18.9 34 27 0.2 0 0.11 0.01 0.3 122
b 1 tablespoon (15 3111.). ............... 4 .l .0 1.2 2 2 .0 0 .01 Trace Trace 7
Canned:
376 Unsweetened:
a. 1 cup (246 gm). ................... 59 1.0 .5 18.9 34 27 .2 0 .11 .01 .3 104
b 1 tablespoon (15 gm). ............. 4 .1 .0 1.2 2 2 .0 0 .01 Trace ham 6
380 Lettuce, headed, ran
a. 1 hee31, loose-leaf (4 in. diam, 220 32 2.6 .4 6.4 48 55 1.1 1,200 .10 .18 .4 17
gm. 0
b 1 head, compact (4-3/4 in. diam. 68 5.4 .9 13.2 100 114 2.3 2,470 .20 .38 .9 35
1 pound).
o 2 large or 4 small leaves (50 gm.) ..... 7 .6 .1 1.4 11 12 .2 270 .02 .04 .1 4
382 Limes: refuse, rind. and seeds, 24 per— 19 .4 .1 6.4 (21) (11) (.3) o (.02)(Treee) (.1) 14
cent: 1 medium lime (2 in. diam,
68 3111-).
383 Line juice, fresh. 1 cup (246 gm.).. ..... 58 1.0 .0 20.4 (34) (27) (.2) 0 (.11) (.01) (.3) 65
Liver:
385 Beef, cooked, fried, 2 ounces. ......... 118 13.4 4.4 5.5 5 276 4.4 30,330 .15 2.25 8.4 18
386 Calf, ram, 3 ounces ................... . 120 16.2 4.2 3.4 5 292 9.0 19,130 .18 2.65 13.7 30
387 Chicken, raw, 3 ounces. ................ 120 18.8 3.4 2.2 14 204 6.3 27,370 .17 2.10 10.0 17
388 Pork, re», 3 ounces .................... 114 16.7 4.1 1.4 8 308 15.3 12.070 .34 2.53 14.2 19
389 Sheep or lamb, raw, 3 ounces. .......... 116 17.8 3.3 2.5 7 309 10.7 42,930 .34 2.79 14.3 28
390 Liver, canned, strained (infant food), 30 4.5 1.1 .3 7 79 2.0 5.440 .01 .61 1.8 .-
1 ounce.
Liver sausage. See Sausage.
Liverwurst. See Sausage, liVer.
392 lobster, canned, 3 ounces. ............. .. 78 15.6 1.1 .3 55 163 .7 -- (.03) .06 (1.9) —-
393 Ioganberries, raw, 1 cup (144 gm.) ....... 90 1.4 .9 21.6 50 27 1.7 (280) (.04) (.10) (.4) 34

macaroni:

Unenriched:
3% Dry:
5. 1 cup, elbow type (123 gn.)........
b 1 cup (l-in. pieces, 110 gm). .....
c 1 cup (2-in. pieces, 86 gm.).......
395 'Cooked:
e. 1 pound. ......................... ..
b 1 cup (l-in. pieces or elbow type,
140 gnu).
Enriched:
396 Dry:
8. 1 cup, elbow type (123 gm). ...... .
b 1 cup (l-in. pieces, 110 gm.)......
c 1 cup (2—in. pieces, 86 gm.).. .....
397 ‘Cookedx
a 1 pound. .......................... .
b 1 cup (l-in. sticks or elbow type,
140 gm).
398 ’Macaroni and cheese, baked:
a. 1 pound. ......................... ......
b lcup (220 gm.)...... ............. .....

Mackerel, canned, solids and liquid: 4]
400 Atlantic, 3 ounces. .............. ......
401 Pacific, 3 ounces. .................. ...

402 Mangos, raw, 1 medium (200 gm.): refuse,
seeds and skin, 34 percent.

Note: Asterisk indicates that values are calculated from a. recipe: parentheses indicate imputed value.

 

463
415
324

678

957
464

155
153

87

 

 

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H
33 §¥ 333
camp-- ww com..-

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89.
43-;

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0.
0.

22.7

 

19

41
13

19

41
13

867

157
221

 

203
182
142

295
91

203
182
142

295
91

$7
an

233
245

17

Mil:

 

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HUI
O o
U10

 

(o)
(0)
m

(o)
(0)

(0)
(0)
(0)

(o)
(o)

2.050
990

 

.11
.10

 

~07
~07
.05

.08
.02

 

(0)
(0)
(o)

(o)
(0)

(0)
(0)

(0)
(0)

Trace
Tr see

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55

1] Iron, thiamine, riboflavin, and niacin are based on the minimm level of enrichment specified in the standards of identity promulgated

under the Food, Drug, and Cosmetic Act.

_2_/ If enriched macaroni is used in the recipe the values for iron, thiamine, riboflavin, and niacin would be 3.2 mg., 0.45 1113., 0.91 mg.

and 4.1 mg., respectively.

1/ If enriched macaroni is used in the recipe the values for iron, thiamine, riboflavin, and niacin would be 1.5 mg., 0.22 mg., 0.44 mg.

and 2.0 m” respectively.

.4] The vitamin values are based on the drained solids.

IZI

TABIE 3.-—Composition of foods, common household units-~60ntimed

ZZI

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food. Total Vitamin
r::1~<>::::::PZ:::111-:nd en- Protein Fat carbo- Calcium iohos- Iron L H.118" Rib“ N3?" €22”-
erg hydrate P ms value Inna flavin on: acid
62-1.. G_m- cm- 21- 14:.- 22- 382 1_-11- 22 !a_- HS; 24-
403 Margarine:
a 1 cup (224 gm.) ........................ 1,613 1.3 181.4 0.9 45 36 0.0 y 7.400 (0) (0) (0) (o)
b 1 tablespoon (14 gm.) .................. 101 .1 11.3 .1 3 2 .0 _1_/ 460 (0) (0) (0) (0)
c 1 pat (64 per pound. 7 gm.) ............ 5o .0 5.7 .0 1 1 .o _1_/ 230 (0) (0) (0) (o)
Marmalades. See Jens, marmalades,
preserves.
Mayonnaise. See Salad. dressings.
Meat. See Beef, Lamb, Pork. Veal.
Melons. Sec Cantalmxps, Honeydew,
Watermelons.
11111:, cow:
Fluid (pasteurized and my):
404 Whole:
: :quartzizfi 81):»)- ---------------- - 622 33.2 38.1 47.8 1.1%; 908 .7 (1,550) .35 1.68 1.1 13
cup . gm. ................... . 1 , . 12.0 2 . . . .
405 Nonfut (“(11% : ) 5 9 5 227 2 (390) 09 42 3 3
a. 1 quart 9 4 gm. .................. 350 34.4 1.0 50.2 1.210 954 .7 (40) . 1. 1.1 1
b 110.11) (246 gm.) .................... 87 8.6 .2 12.5 303 239 .2 (10) .33 :47: .3 g
Canned:
406 Ev?orated)(unsweetened)» 1 cu? 346 17-6 19.9 21-9 612 491 .4 1.010 .12 .91 .5 3
252 gm. ..
407 Condensed (sweetened), 1 cup (306 2m.) 981 24.8 25.7 167.7 835 698 .6 (1.300) .16 1.19 .6 3
Dried:
408 Whole: .
a 1 cup (128 gm.) .................... 630 33.0 34.2 48.6 1.215 932 .7 1,790 .39 1.87 .8 8
b 1 tableslmon (8 gm.) ............... 39 2.1 2.1 3.0 58 .0 110 .02 .12 .1 1
409 Noni‘art solids (skim):
a. 1 cup (120 gm.) .................... 434 42.7 1.2 62.4 1,560 1,236 .7 (50) .42 2.35 1.4 9
b 1 tablespoon (7.5 gm.) ........... .. 28 2.7 .1 3.9 98 77 .0 (Mace) .03 .15 .1 1
Maltedz y
410 Dry pomier, 1 ounce .................. 115 4.1 2.4 20.0 81 107 .6 290 .09 .15 .. (0)
411 'Beverage, 1 cup (270 gm.) ............ 281 12.4 11.9 31.9 364 332 .8 680 .18 .56 -— 3
412 ‘Chocolate flewored:
a. 1 quart (1 kg.) ...................... 740 32.0 22.0 106.0 1,090 910 .7 910 .32 1.59 1.0 10
b 1 cup (250 gm.) ...................... 185 8.0 5.5 26.5 272 228 .2 230 .08 .40 .2 2

413 Half and half (milk and cream):
a lquart (9683111.)..uu ....... .......

b lcup (24.281110). oooooooooo noooncollo.
Buttermilk. See Buttermilk.

414 Milk, goat, fluid:
a. 1 quart (976 gm.)....... .............. .
b 1 cup (244 3111.). ...................... .

Molasses. cane:
415 First extraction or light:

a. 1011p (328 gm.)-ollccon.oooonn.-OIIOI

b 1 tab1e5poon (20 gm). .............. .
416 Second extraction or medium:

a. lcup (3288111.)00000 ............... ..

b 1 tablespoon (20 gm.)..... ...........
417 Third extraction or blackstrap:

e. 1 cup (328 gnu). .................... .

'b 1 tablespoon (20 gm.).... ........... .
418 Barbados:

8- 1 Cup (328 gnu)....... ...... o ooooooo o

b 1 tab1e5poon (20 gm)... ............ .

'Muffins, made with:
419 Unenriched flour, 1 mffin (2-3/4 in.
diam, 48 gm).
4m Enriched flour, 1 mffin (2-3/4 in.
(118111., 48 gm).

421 Ming bean Sprouts, raw, 1 cup (90 gm)...

423 M15hrooms, canned, solids and liquid,
1 cup (244 gm.).

Muskmelons. See Cantaloups and Honeydew
melon.

Note; Asterisk indicates that values are calculated from a recipe: parentheses indicate imputed value.

 

1 .322
33°

164

825
762
46

698
43

889

134
134

28

 

31.0
7-7

32.2

2.6

3-4

 

116.2
29.0

39-0
9.8

4.0
4.0

.2

43-6
10.9

3/2132
3/ 13.0

3/196.8
3/ 12.0

3/1804
3/ 11.0

.6

20.2

3-7

 

9.0

 

1.045
261

1.259
315

541
33

951

1.899
116

99

(17)

 

823

1.035
259

148

279
17

164
10
92
92

53

(220)

 

 

(1.550)
(390)

50

10

 

~39
.10

.23
.01

.01

.02

.09

.06
~04

 

1.52
.38

.66

1.0
.2

2.8
-7

Trace

60

'J

.4

.2

-7

 

 

out;

10

(0)
(0)

1] Based on the average vitamin A content of fortified margarine. Most of the margarines manufactured for use in the United States have
15,000 LU. of vitamin A added per pound. The minimum Federal specifications for fortified margarine require the addition of 9.0% LU.

of vitamin A per pound.
_2j Based on unfortified products.
3/ Total sugars.

Eat

TABLE 3.--Composition of foods, common household units-40nt1med

Vat

 

 

 

1' a 1 a1 ‘
Food. description. and er:- Protoin Fat 0::bo- Calcium Pb”- Inon “3:013 Thia- Bibo- m.” ‘18::1‘.
approximate measure orgy hydrate phorus value nine fluvin cin acid
9% CE;- 9': 5"- !8: EL- !5: L".- k 56.- 28: ES:
425 Mustard greens, cooked:
a 1 pound ................................ 102 10.4 1.4 18.2 999 173 13.2 32.600 0.27 0.82 3.2 204
b 1 cup (140 gm.) ........................ 31 3.2 .4 5.6 308 53 4.1 10.050 .08 .25 1.0 63
Noodles (containing e88):
Unenriched:
426 Dry. 1 cup (1-1/2 in. striPS. 73 am) 278 9.2 2.5 53.4 16 145 1.5 140 .15 .08 1.7 (0)
4.27 'Cooked:
e. 1 pound ............................ 302 10.0 2.7 58.1 18 159 1.8 160 .15 .09 1.8 (o)
b 1 cup (160 gm.) .................... 107 3.5 1.0 20.5 6 56 .6 6o .05 .03 .6 (0)
Enriched:
428 Dry, 1 cup (1-1/2 in. strips. 73 gm.) 278 9.2 2.5 53.4 16 145 y 2.1 140 y .64 y .27 314.3 (0)
429 'Cooked:
a. 1 pound. ........................... 302 10.0 2.7 58.1 18 159 2.3 160 .63 .30 4.8 (o)
b 1 cup (160 gm.) .................... 107 3.5 1.0 20.5 6 56 .8 60 .22 .10 1.7 (0)
430 Oat cereal, ready-to—eat (added vitamins 100 3.6 1.8 17.6 40 88 1.0 (o) .20 .05 .5 (0)
and minerals), 1 cup (25 gm).
Oatmeal or rolled oats:
431 Dry, 1 cup (80 gm.) .................... 312 11.4 5.9 54.6 42 324 3.6 (o) .48 .11 .8 (o)
432 ’Cooked;
a, 1 pound .............................. 285 10.4 5.4 49.9 41 304 3.2 (0) .43 .10 .8 (0)
b 1 cup (236 gm.) ...................... 148 5.4 2.8 26.0 21 158 1.7 (o) .22 .05 .4 (o)
433 Precooked (infant food.) . dry, 1 ounce“ 106 4.3 1.4 19.5 225 226 8.9 (0) .35 .10 2] .7 (0)
434 Oils, salad or cooking:
a. 1 cup (220 gm.) ........................ 1,945 o. 220. o. o o o o o o o o
b 1 tablespoon (14 gm.) .................. 124 0. 14. o. 0 o o 0 o o o 0
4f Okra, cooked:
a 1 pound. ............................... 148 8.2 .9 33.6 372 281 3.2 3.360 .27 .27 3.6 91
b 8 pods (3 in. long, 5/8 in. diam, 28 1.5 .2 6.3 70 53 . 630 .05 .05 .7 17

85 gm).

Oleomargar ine. See Margarine.

 

 

 

 

 

 

 

 

 

 

 

 

437

438
439

Note: Asterisk indicates that values are calculated from a. recipe; parentheses indicate imputed value.

Olives, pickled, ”mammoth" size, (13/16
by 1-1/6 in.: refuse, 16 pct.):
Green, 10 olives (65 gm.)..............
Ripe:
Mission, 10 olives (65 gm.).. ..... ...
Other varieties (as escalano,
manzanilla, and sevileno), 10
olives (65 gm).

Omelet. See Eggs, omelet.

Onions, mature:
Raw:
1 onion (2—1/2 in. diam). E.P. (110
gm.).
1 tablespoon chopped (10 gm.)........
Cooked, whole:
1 paund...........
1 cup (210 gm.)......................

loco-noooonooIo-Olo

Onions, young green; 6 small onions
without tops (50 gm).

Oranges; refuse, rind and seeds, 28 per-

cent:

1 large (3-6/8 in. (113111., NO. 126' S,
325 gm-)a

1 medium (3-in. diam., no. 200's, 215
gm.)-

1 small (2-1/2 in. diam, No. 288's,
150 gm.).

1 cup sections (193 gm.)...............

 

72

106
70

49

172

23

106
70
49
87

 

o
\J'l

2.1

1.0

1.7

 

7.4

11.6
7-4

.2
.O

.9
-4

.1

.5
.3
.2

.4

 

2.2

1.4
1.7

26.2
17.4
12.1

21.6

 

fat;

77
51
36
64

 

\DkD

f: C3 1% )9

 

.9
-9

.8

 

160

18 {3

Trace

230
110

(30)

(440)
(290)
(200)

(360)

 

(.02)

.18
.12

.08

 

~04

.03

 

.05

.2

Trace

.9

(-1)

 

10

13
12

116

77
53
95

2] Iron. thiamine, riboflavin, and niacin are based on the minimum level of enrichment specified in the standards of identity promulgated
under the Food, Drug, and Cosmetic Act.

g Based on products ranging from 0.4 to 1.2 mg. per ounce of cereal. The niacin value of some products is as high as 6.5 mg. per ounce.

t

931

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TABLE 3.-Conposition of foods. common household units-401111111941 36
. Food Total '
r a. d , v t 1
:pm£:::P:::u1-:nd en- Protein Fat carbo- Calcium :2“- Iron 1 :1!- n T11115- Ribo- Nia- fizz,-
orgy hydrate P ms value nuns flavin cin acid.
93- L"- 00- 91' £8.- £8.- E- L-‘L H6.- £8: £8; £8:
Orange juice:
445 Fresh, 1 cup (246 gm.) ................. 108 2.0 0.5 27.1 47 39 0.5 (460) 0.19 0.06 0.6 122
Canned:
446 Unsweetened, 1 cup (246 gm.) ......... 109 2.0 .5 27.3 25 44 .7 (240) .17 .04 .6 103
447 Sweetened, 1 cup (251 gm.) ........... 135 1.5 .5 34.9 25 45 .8 (250) .18 .05 .6 105
Orange juice concentrate:
448 Canned, 1 ounce ....................... . 65 1.2 .2 16.4 17 25 .5 (140) .10 .02 .3 63
449 Frozen, 1 can (6 £1. cz.. 202 gm.) ..... 300 5.5 1.4 74.9 69 121 2.0 (670) .48 .11 1.5 285
4m Oysters, meat only, raw. 1 cup (13-19 200 23.5 5.0 13.4 226 343 13.4 770 .35 .48 2.8 --
medium size oysters, selects, 240 gm.)
‘Oyster stew:
451 1 part. oysters to 3 parts milk by
volume:
a 1 pound. .............................. 413 24.1 24.5 24.1 531 499 6.8 1,280 .29 .84 1,8 ..
b 1 cup (with 3-4 oysters. 230 gm-)---- 209 12.2 12.4 12.2 269 253 3.4 650 .14 .42 .9 --
452 1 part oysters to 1 part milk by volume:
a. 1 pound. .............................. 461 31.3 25.0 26.8 495 554 13.2 1,560 .40 .86 3.0 -—
b 1 cup (with 6.8 oysterS, 240 gm.).... 244 16.6 13.2 14.2 262 293 7.0 820 .21 .46 1.6 .—
‘Pancakes (griddlecakes), baked:
Wheat (home recipe):
453 With unem‘icbed flour:
a 1 pound .......................... .. 991 30.9 41.8 120.8 717 699 2.7 890 .26 .59 1.5 2
‘b 1 cake (4—in. diam, 27 gm.) ....... 59 1.8 2.5 7.2 43 42 .2 50 .02 .03 .1 Trace
454 With enriched flour:
a. 1 pound ............................ 991 30.9 41.8 120.8 717 699 5.9 890 .84 .95 5.7 2
‘b 1 cake (4.1.1. diam, 27 gm.) ....... 59 1.8 2.5 7.2 43 42 .4 50 .05 .06 .3 Trace
455 Buckwheat, with buckwheat pancake mix:
a. 1 pound .............................. 798 27.7 38.1 94.9 1,130 1,643 5.4 490 .72 .72 3.9 3
b 1 cake (4.111. 41am, 27 gm.) ......... 47 1.6 2.3 5.6 67 98 .3 30 .04 .04 .2 Trace
Pancake mix. dry, self-rising:
meet (mixed with other flours):
456 Unenriched. 1 cup (135311.) .......... 471 12.8 1.9 98.7 628 919 2.7 o .20 .10 1.9 (0)
457 Enriched, 1 cup (135 gm.) ............ 471 12.8 1.9 98.7 628 919 4.5 o .53 .42 3.9 (0)
458 Meet. 1 cup (135 gm.) ............ . 432 14.2 2.6 94.9 630 1,116 4.2 0 .49 .15 3.0 (o)

6 ' VS' 0 05061€

459 Papayas, raw, 1 cup (1/2-111. cubes,
182 8111-).

460 Parsley. common, raw, 1 tablespoon
chopped (3-5 am).

462 Per snips , cooked:
a. 1 pound ...............................
b 1 cup (155 gm.) .......................

Pastry shell, plain. See Pie crust.

Peaches:
463 Raw
3. 1 medium: refuse. pits and skins,
12 percent (2-1/2 by 2-1n. diam.,
114 gm.).
1) 1 cup, sliced (168 gm.)...... ...... .
Canned, solids and liquid:
464 Water pack, 1 cup (244 gm). ........
4.65 Sirup pack:
a. 1 cup (256 gm). ..... . ........... .
b 2 medium halves and 2 tableqoons
sirup (117 gm).
466 Strained (infant food), 1 ounce .......
467 Frozen, 4 ounces ..................... .
Dried, suli’ured:
468 Uncooked, 1 cup (160 gm). ........ ..
4.69 'Cooked, no sugar added, 1 cup (10-12
halves plus 6 tbsp. liquid, 270
gm.).
470 ‘Cooked, sugar added, 1 cup (IO-12
halves plus 6 tbsP. liquid, 305

5.11.).

Peanuts, Virginia type, roasted:
471 Shelled:
a 1 cup medium halves (144 gm.).......
1) l tab1e5poon, chapped (9 gm). ..... .

Note: Asterisk indicates that values are calculated from a recipe: parentheses indicate imputed value.

 

71

274

46

174
17
89

424

366

805
50

 

1.1

.5

1.2
1.0
.5

.2

4.8
2.

38-7
2.4

 

.2

.0

63.6
4.0

y Calcium may not be available because of presence of oxalic acid.

 

18.2

 

259

107

 

363
124

22

37

16
17
202

105

107

566
35

 

.5

.2

1.0
1.0
1.0

-5
-5
11.0

5.9

5.8

2.7
.2

 

3.190

880

1,483
1,110

1,160
530

180
590

5.200
2,750

2.750

 

.06

O 27
.09

.02

.02

.02
.01

.01
.01

.02
.01

.01

.42
'03

 

I01

.45
.16

.05

.08
.05

.05
.02

.01
.03

.31
.16

.15

.19
.01

 

.5

.1

.3

 

102

13

H
\Jll-l

£113 \nra

K3

(0)
(0)

Lat

TABLE 3.-Conposition of foods, common household with—Continued

8n

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

. . Food Total v- -
road, :Sc:1pt10n, and em Pmtein Fat ”my Calcium Phos- Iron “in“ Thia— Ribo- Nia— “7°”
app“ ma. 6 measure ergy hydrate phorus mine flavin cin bzc
value acid
91-1.- E- G'I- Gil- 145.- EL- !e: L”. £6; £6.- !8; Es.-
472 Peamt butter:
5 1 cup (258 gnu). ........................ 1.486 67.3 123.3 54.2 191 1,014 4.9 0 0.31 0.34 41.8 (o)
b 1 tab1e8poon (16 3111.). .................. 92 4.2 7.6 3.4 12 63 .3 o .02 .02 2.6 (o)
Pears:
473 t .
a. 1 pear: refuse, $10.11 and core. 17 per- 95 1,1 ,6 23.9 20 24 .5 30 .03 .06 .2 6
cent: (3 by 2-1/2 in. diam, 182
$111.).
1) 1 cup, quartered (192 gm.) ............ 120 1.3 .8 30.3 25 31 ,6 4o .04 .08 _3 8
Canned, solids and liquid:
474 water pack, 1 cup (242 gm). .......... 75 .7 .2 19.8 19 24 .5 10 .02 .04 .3 4
475 Simp pack:
a. 1 cup (256 gm.). ................... . 174 .5 .3 47.1 20 26 .5 10 .02 .04 .4 5
b 2 medium-size halves plus 2 table- 79 .2 .1 21.5 9 12 .2 Trace .01 .02 .2 2
spoons sirup (117 3111.).
476 Strained (infant food), 1 ounce ...... . 15 .2 .1 3.7 3 4 (.1) 10 Trace .01 .1 Trace
Peas, green, immature:
4.78 Cooked:
a. 1 pound. ...... . ....................... 316 22.2 1.8 54.9 100 554 8.6 3,270 1.14 .54 10.4 68
b 1 cup (160 gm). ..................... . 111 7.8 ,6 19. 35 195 3.0 1.150 .40 .22 3.7 24
Canned;
283 Solids and. 11211114, 1 cup (249 3111.).... 168 8.5 1.0 32.1 62 167 4.5 1,350 .23 .15 2,5 21
Drained solids:
a 1 pound ........................... .. 411 20_4 2.7 78.1 145 350 9.5 3,030 .54 . 4.5 2
b 1 cup (160 gm.) ..................... 145 7.2 1.0 27.5 51 123 3.4 1.0w .19 .38 1'6 41’5
481 Strained (infant food), 1 ounce. ..... . 14 1.2 .1 2.2 5 18 .4 180 .03 .02 .3 2
Peas, mature dry seeds:
483 Entire seeds. 1 cup (200 3111.). ......... . 679 47_6 2.8 120.4 114 776 9.4 740 1. 6 6
484 SplitS without seed coat. 1 cup (200 689 49.0 2.0 123.4 66 536 10.2 740 1.2; .26 6:; 1
gm. .

2 Pee. soup, dehydrated. See Soups,
dehydrated.

485 Pecans:
e, 1 cup, halves (108 3111.). ............... .
b 1 tablespoon, chopped (7.5 gm.) ....... ..

Peppers, green:
486 Raw, 1 medium: refuse, stem end, seeds
and core, 16 percent (76 5121.).
487 Cooked, parboiled then baked:
a. 1 pound. ..............................
b 1 pepper, medium (65 gm). ........... .

488 Persimmons, Japanese or Kaki, raw;
1 persimmon (2-1/4 in. diam, 125 3111.):
a. Seedless kind; refuse, skin, 3 percent..
b Kind with seeds; refuse, skin and. seeds,
24 percent.

Pickles:
489 11111, cucumber, 1 large (1-3{4 in.
diam, 4 in. long, 135 gm.
490 Fresh, cucumber (as bread and butter

pickles):
e. 1 cup (22-24 slices, 170 3111.). ...... ..
b 6 slices (1/4 in. by 1-1/2 in. diam,
42 gm).

491 Sour, cucumber or mixed, 1 large (1-3/4
in. diam, 4 in. long, 135 gm).
492 Sweet, cucumber or mixed:
a 1 pickle (2-3/4 in. long, 3/4 in.
diam. or 2 pickles 2 in. long, 5/8
in. diam, 20 gm).

 

b 1 cup, mixed, chopped (210 gm). ..... .
c 1 tab1e5poon, mixed, chopped (13 gm).
Pies:
493 ‘Apple:
a 1 pie (9-11.. diam, 945 gm). ....... ..
'b 4-inch sector (or 1/7 of 9-11.. diam,
135 gm).
c l-inch sector (of 9-111. diam, 34 gm.)

Note: Asterisk indicates that values are calculated from a. recipe: parentheses indicate imputed value.

752
52

16

15

118

15

22

2,322
331

83

 

1.5

 

m§
o 0
mm

.3

 

“J"
m m 0“

2'3?
OK)

373-3
533

13-3

 

m8”

\18

n‘fi

\D

 

16

114
16

31
25

27

46
11

27

 

2.6
.2

2.7
.2

.1

 

Trace

420

310

420

240
10

1,510

 

.02

.18
.03

.06

Trace

~04
.01

Trace

(0)

.01

 

.07
.02

TraCe

Trace

.16
.02

.01

1.0
.1

.2

1.8
-3

Trace
Trace

.1

.1
Trace

Trace

Trace

Trace
Trace

2.3
.3

 

.1

13
10

 

631

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TABLE 3.-—Composition of foods, common household magncontmed \8
, _ F 0d 1 tal - -
Food. descnptmn, and e:- Protein Fat egrbo- Calcium Phos- Iron Vitim 1n This- Ribo- Nia- {:23-
appmximate measure 8187 hydrate phorus value mine flavin cin acid
Gil.- Qflc Gm Gm Es.- EE: E.- 1-1- £8; £8.- £8.- £5:
Pies--Conti.1med
494 ‘Blueberry:
a 1 pie (9-1n. diam, 945 311.). ........ . 2,042 19.8 65.2 354.4 94 208 4.7 1,110 0.15 0.28 2.3 34
b 4-inch sector (or 1/7 of 9-1n. 111511., 291 2.8 9.3 50.6 14 3o .7 160 .02 .04 .3 5
135 gm.)-
c l-inch sector (of 9-in. diam, 34 gm.) 73 -7 2-3 12-7 3 7 -2 40 .01 .01 .1 1
495 ‘Cherry:
8. 1 pie (9-111. diam. 945 gm.) .......... 2,388 22.7 92.6 381.8 94 255 3.8 3,610 .25 .16 2.4 13
b 4-1roh sector (or 1/7 of 9-in. diam, 340 3.2 13.2 54.5 14 36 .5 520 .04 .02 .3 2
135 gm).
c l-inch sector (of 9-1n. diam, 34 gm.) 85 .8 3.3 13.6 3 9 .1 130 .01 .01 .1 Trace
496 Coconut custard:
e 1 pie (9-1n. diam. 910 gm). ....... .. 1,859 47.3 79.2 239.3 1,138 1,056 10.9 2,060 .46 1.49 2.7 (0)
b 4-inch seitor (or 1/7 of 9-in- diam. 266 6.8 11.3 34.2 162 151 1.6 290 .07 .21 .4 (0)
130 gm. .
c l-inch sector (of 9-in- diam. 32 am.) 66 1.7 2.8 8.6 41 38 .4 7o .02 .05 .1 (0)
497 Custard:
a 1 pie (9-in- diam. 910 gm.) ---------- 1,859 47.3 79.2 239.3 1,138 1,056 10.9 2,060 .46 1.49 2.7 (0)
b 41-inch suitor (or 1/7 of 9-in- diam. 266 6.8 11.3 34.2 162 151 1.6 290 .07 .21 .4 (0)
130 gm. .
c l-inch sector (of 9-in- diam. 32 gm.) 66 1.7 2.8 8.6 41 38 .4 70 .02 .05 .1 (o)
498 Lemon meringue:
1 Pie (9-111. diam. 840 gm). ......... 2,114 30.2 84.8 314.2 168 428 4.2 1,460 .27 .70 1.6 8
‘b 4-inch sector (or 1/7 of 9-in. diam, 302 4.3 12.1 44.9 24 61 .6 210 .04 .10 .2 1
120 gm.)-
c l-inch sector (of 9-in- diam. 30 gm) 76 1.1 3.0 11.2 6 15 .2 50 .01 .02 .1 Trace
499 Mince: y
1 pie (9-in. diam, 945 gm.) .......... 2,386 23.6 65.2 430.9 151 378 20.8 70 .64 .33 3.3 6
b 4-inch sector (or 1/7 of 94:1. diam, 341 3.4 9.3 61.6 22 54 3.0 10 .09 .05 .5 1
135 3111-)-
c l-inch sector (of 9-in. diam, 34 gm.) 85 .8 2.3 15.4 5 14 .7 Trace .02 .01 .1 Trace
500 'Punrpkim
a 1 pie (9-in. diam, 910 gnu). ........ . 1,842 38.2 87.4 234.8 491 737 7.3 17,350 .30 1.06 2.9 2
b 4-inch seafloor (or 1/7 of 9-in. diam, 263 5.5 12.5 33.5 70 105 1.0 2.480 .04 .15 .4 (0)
1% gm. 0
c l-inch sector (of 9-111. (113111., 32 gm.) 66 1.4 3.1 8.4 18 26 .3 620 .01 .04 .1 (o)

Pie crust. plain:
- ‘Baked with:
501 Unenriched flour: *
a 1 lower crust, 9-inch shell
(135 sin-)-
b 1 double crust, for 9-inch pie
(270 3111.).
502 hriched flour:
a. 1 lower crust, 9-inch shell
(135 sin-)-
b 1 double crust. for 9-inch pie
(270 3111.).
503 Unbaked (fresh or frozen) , 1 pound......

504 Pimientos, canned, 1 medium (38 gm.)......

Pineapple:
505 Raw:
5. 1 cup, diced (140 gm.)...... ....... ...
b 1 slice (3/4 in. thick, 3-1/2 in.

diam, 84 gm).
506 Canned, sirup pack, solids and liquid:

9. 1 cup crushed (260 gun). ..............

b 2 small or 1 large slice plus 2 table-
Spoons juice (122 gm).

507 Frozen, 4 ounces. ...................... .

508 Pineapple juice, canned, 1 cup (249 gm.)..

510 Plums (all, excluding pnmes) raw:
a 1 plum (2-in. diam, 60 gm): refuse,
pits. 5 percent.
b 1 cup halves (2-in. diam, 185 gm.).....

Plums (Italian prunes), canned:
511 Sirup pack:

a. 1 cup, fruit and juice (256 gm):
refuse. pits, 4 percent.
1: 3 prunes (without pits) plus 2 table-

sPoons juice (122 5111.).

Note: Asterisk indicates that values are calculated from a recipe: psrentheses indicate imputed value.

y The proximate constituents, calcium, phOSphorus, and vitamin A are calculated from a. recipe.

 

557
1.314

657
1.314
1,946

10

97

121

$8

186
92

I

 

10.1

20.2

10.1
20.2
30.0

-3

.4
1. 3

1.0

.5

 

36-3
72.6

36-3
72.6
107.6

.2

a
[\J u.)

.2

.2

.1

.4

.2

.1

 

71-7
143.4

71.7
143-4
212.0

2.2

50.2
24-9

 

15
3o

15
30
41

75
35

16

10

31

10

 

176
259

18

11

11

37

3o
15

 

-7
1.4

2.7
5.4
1.8

.6

.3

1.6
.7
.3

1.2

-9

2.7
1.3

 

870

180
110

210
100

110

560

 

.12
.07

.20

.07

.13

~04

 

.04
.02

.02

.02

.04

.02

Ow

 

.7

3.0
5-9
2.2

.1

.3
02

.4
.2

.2

-4

-9

-9
.5

 

(0)
(o)

(o)
(o)
(0)

23
11

:61

‘

TABLE 3.--Composition of foods, common household unitsé-Continued

«:61

 

 

 

Food Total ' '
road. deSCription, and em Pmtem rat cam” Calcium Phos- Iron “tram Thia- Ribo- Nia- 1:221“
approximate measure ergy hydrate phorus value mine flavin cin acid
c_al_- 62- on- G_"_° HS: 144. 24- L!!- He; 2:2 22 He.-
Popcorn;
513 Popped, 1 cup (14 gm.) .................. 54 1.8 0.7 10.7 (2) (39) (0.4) (0) (0.05) (0.02) (0.3) (0)
Pork, fresh:
Retail items. cooked:
518 Ham:
3. lpound with bone ................... 1,432 as, 118. 0. 39 854 11.1 (0) 1.90 .86 16.9 0
b l—pound without bone ............... . 1,818 109. 150. 0. 50 1.081 14.1 (0) 2.40 1.09 21.3 0
o 3ounces without bone .............. . 338 20. 28. 0. 9 202 2.6 (0) .45 .20 4.0 o
520 loin or chops:
a lpound with bone .................. . 1,149 79, 90. o, 38 811 10.4 (o) 2.86 .83 17.4 o
b lpound without bone. .............. . 1,508 104. 118. 0. 50 1,067 13.6 (0) 3.77 1.09 22.8 o
c lchop (115 gm.) .................... 293 20. 23. 0. 10 204 2.6 (0) .72 .21 4.4 0
d 3 ounces without bone ............... 234 20. 22. O. 9 200 2.6 (0) .71 .20 4.3 0
Pork, cured:
523 Ram, smoked, cooked:
a lpound with bone. .................. 1.496 87. 124. (1.5) 38 626 10.9 (0) 2.04 .80 15.7 0
b lpoundvrithout bone. ............... 1,804 104. 150. (1.8) 45 754 13.2 (o) 2.46 .96 18.9 o
c Bounces without bone .............. . 339 20. 28. (.3) 9 141 2.5 (o) .46 .18 3.5 o
luncheon meat:
524 ~.-Boiled ham, Zoumes. ................. 172 12.9 12.9 0. 5 52 1.5 (o) .57 .15 2.9 0
525 Canned, Spiced, 2oumes. ............ . 164 8.4 13.8 .9 5 91 1.2 (0) .18 .12 1.6 o
Sausage, pork links or bulk, raw. See
Sausage. pork.
527 Pork, canned, strained. (infant food), 36 4.8 1.7 0. 4 51 .5 (0) .10 .08 1.3 o
1 ounce.
Potatoes:
Cooked:
529 Baked:
a. lpound. ............................ 446 10.9 .5 102.2 59 300 3.6 110 .50 .21 6.4 77
b lmedium potato (2—1/2 in- diam; 97 2.4 .1 22.3 13 65 .8 20 .11 .05 1.4 17

peeled, 99 gm., or unpeeled. 128
gm.: refuse, 23 pct.).

 

 

 

 

 

 

 

 

 

 

 

 

530 Boiled. unpeeled before cooking:

a. 1 pound: refuse, cooked skins,
5 percent.
‘0 1 medium potato (2-1/2 in. diam;

peeled, 142 gm. or unpeeled,
150 gm; refuse. 5 pct.).

531 Boiled, peeled before cooking:
a. 1 pound .............................
b 1 medium potato (2-1/2 in. diam.)
or 1 cup diced (126 gm).
532 Trench-fried:
a. 1 pound .............................
b 8 pieces (2 by 1/2 by 1/2 111., 40
gm. .
533 ‘Fried raw:
a 1 pound. .......................... ..
b 1 cup (170 gm.) .....................
534 ‘Hash-browned after holding overnight:
a. 1 pound .............................
b 1 cup (195 gm.) .....................
535 ‘Mashed, milk added:
a. 1 pound. ........................... .
'b 1 cup (195 gm.) .....................
536 ‘Mashed, milk and butter added:
a. 1 pound .............................
b 1 cup (195 gm.) .................... .
537 Steamed or pressure-cooked:
e. 1 pound ............................ .
b 1 medium potato (2-1/2 in. diam.) or
1 cup diced (126 gm).
Canned:
538 Solids and liquid, 1 cup (including
some liquid, 250 gm).
539 Dreined solids!
a 1 pound .............................
'b 3—4 very Small potatoes (142 gnu)...

541 Potato’ chips, 10 medium (2—in. diam.) or
7 large (3-in. diam, 20 3111.).

Note: Asterisk indicates that values are calculated from a. recipe: parentheses indicate imputed value.

 

359
118

378

105

1.784
157

1 , 281
479

1.094
470

369
159

559

378
105

378
118

108

 

8.6

 

.0

.5
.1

7.4

 

 

47
16

58

136
12

95

82
35

123
53

123
53

5‘8

(6)

 

241

481
180

422
181

281
121

268
115

254
71

98

254
80

(30)

 

3.0

1.0

(.4)

 

80

170

150

190
80

1.170

30

80
3o

(10)

 

.43

I43
.12

.82
.07
~57
.21

.36
.15

-37
.16

.35
.15

.45
.12

~14

.36
.11

 

(-04)

.17

.15
-04

~35
.13

.11

.25
.10

.23
.10

.18
.05

I07

.15
.05

 

(.02)

5.0
1.6

H H-E: H4>
wax

H-b WV mo
0 I

“E”
axxz \xo

Cow \o-b

HUI
o

 

62
17

11

$8

$3 53? 5‘3 5‘15: 55?.

563}

£61

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

m1: 3.-Composition of foods, common household units-~60ntin10d X
r d 12 tel v
road. description. and 8:: Protein Fat c;b°_ Calcium Phos- Iron “in“ Thia- an». Ma.- ‘32"
approximate measure ergy hydrate phorus value mine flavin cin acid
CJEELE'GU'Gl' 141014-111. 1421610112
543 Pretzels, 5 Small sticks (5 gm). ........ . 18 0.4 0.2 3.7 1 4 0.0 (0) Trace Trace Trace (o)
Prunes. dried, unsulfured:
544 Uncooked:
a. 4 large prunes: refuse, pits, 12 per- 94 .8 .2 24.8 19 30 1.4 660 0.03 0.06 0.6 1
cent (40-50 per 11)., 1-2/3 by 1 by
2/3-in.. 40 gm).
b 4 medium prunes; refuse. pits, 15 per— 73 .6 .2 19.2 15 23 1.1 510 .03 .04 .5 1
cent (50-60 per 1b.. 1-1/2 by 1 by
1/2—in., 32 3111.).
c 4 Small prunes: refuse. pits, 18 pen- 54 .5 .1 14.2 11 17 .8 380 .02 .03 .3 1
cent (70—80 per 1b., 1-1/3 by 1 by
1/2-in.. 24 gm).
4 1 cup medium; refuse, yits, 15 per- 375 3.2 .8 99.4 76 119 5.5 2.650 .14 .23 2.4 4
cent (165 3121.).
545 'Cooked, no sugar added (med. size);
prunes and liquid; refuse, pits,
8 percent:
a 1 pound ............................... 523 4.6 1.3 137.9 104 167 7-5 3.720 -13 ~33 3-3 4
b 1 (Sup, 16.18 prunes and 1/3 cup liquid. 310 2.7 .7 81.8 62 99 4.5 2,210 .07 .20 2.0 2
270 3m. 0
546 ‘Cooked, sugar added (med. size): prunes
and liquid; refuse.pits. 7 percent:
a, 1 pound. .............................. 695 4.2 .8 182.3 93 143 6.3 3.160 .13 .25 2.5 4
b lcup, 16-18 prunes and 1/3 cup liquid 483 2.9 .6 126.6 64 100 4.4 2.200 .09 .13 1.8 3
(315 gm-
See also Plums (Italian prunes), canned.
547 Prunes, canned, strained. (infant food), 28 .3 .1 7-2 7 8 .4 210 .01 .01 .2 1
1 ounce.
548 Pmne juice. canned. 1 cup (240 gm)... 170 1.0 o. 46.3 (601 (96) (4.3) - (.07) (.19) 1.0 (2)
549 Tune whip:
a. 1 pound. ............................... . 574 mg 1.4 168.4 118 191 8.2 3.910 .17 .49 3-3 9
b 1 cup (135 gm.) ........................ . 200 3. .4 50.1 35 57 2.4 1.160 .05 .15 1.0 3

Pudding, vanilla. See Blane mange.

551
552

553

554

555

556
557

553
559

560

561

562
a.
b

563

564
e
b

555

Note: Asterisk indicates that values are calculated from a recipe; parentheses indicate imputed value.

Pumpkin, canned, 1 cup (228 gm). .........

Radishes, raw, 4 small (40 gm): refuse,
tops and. rootlets, 51 percent.

Raisins:
Dried, unsulfured:
1 cup (160 gm.) ..................... ..
1 tablespoon (10 gm.) ................ .
‘Cooked, sugar added, 1 cup (295 gm.)....

Raspberries;
Black, raw, 1 cup (134 gm.) .............
Red:
Raw. 1 cup (123 gm.) ................. .
Fromm, 3 ounces ......................

Rhubarb:
Raw, 1 cup diced (122 gm.) ..............
’Ccoked, sugar added:
1 pound ...............................
1 cup (272 gm.) .......................
Canned in sirup. See Cooked.

Rice:
Brown, raw. 1 cup (208 gm). .......... ..
Converted:
Raw, 1 cup (187 gm.). ............... ..
'Cooked:
1 pound ............................ .
1 cup (176 gm.) .................... .
White or milled:
Raw, 1 cu? (191 gm.) ................. .
‘Cooked:
1 pound. ............................

1 Cup (168 gm.) ooooooooooooooooooooo
Precooked. dry, 1 cup (110 gm.) .........

 

429
26
572
100
70
84
19

639
383

748
677

525‘

204
692
542

201
420

 

2.3

.2

10.9
4.2

14.5

11.4
4.2
9-7

 

I a o
0‘06)

.5
'3

.1

-5
-3

3-5
.6

-5
.2

.6

.5
.2
.2

y Calcium may not be available because of presence of oxalic acid.

 

18.0

.8

113.9
7.1
150.7
21.0
17.0
21.0

4.6

163.4
97-9

161.6
148.5

115.3
44-7

151.7
118.9

44.0
91.6

 

(46)

125

112

1] 62

1 186
E; 112

 

(82)

3o
91

63°

195

g‘u

dek§

 

(1.6)

1.4
.5

1.5

1.4
.5

 

.9

7.750

10

40

110

(o)
(o)

(0)
(0)

(0)
(o)

(0)
(0)

 

.04

.01

.02
.18

.03
.03
.01
.01

.03
.02

 

~14

Trace

.13
.01
.12
(.09)

(.08)
(-03)

.10

.02

.05

.01

 

.02

 

1.2 --
.1 5
.8 Trace

trace Trace
.6 Trace

(~4) (32)

(-4) 29

(.2) 14
.1 11
.3 28
.2 17

9.6 (0)

7.2 (0)

4-9 (0)

1.9 (0)

3-1 (0)

1-9 (0)
.7 (0)
.1 (o)

561

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

mm 3.--Composit1011 of foods, common household with-Confined ‘66
read. description, and :2? Protein Fat 22:: 0mm PM» I!“ “tin“ Thia- Ri'bo- Ma.- #3:"
approximate measure orgy hydrate phorus value mine flavin cin acid
<21- e_... e... c;- 111- 111- 15.- I-_U- 16- £8; !5; 111-
Rice products:
566 Flakes, 1 cup (30 gm.) .................. 118 1.8 0.2 26.3 6 35 0.5 (0) 0.02 0.03 0.3 (0)
567 Flakes (added thiamine and niacin), 1 cup, 118 1.8 .2 26.3 6 35 .5 (0) .14 .03 1.6 (0)
(30 811-)-
568 Puffed, 1 cup (14 gm.) .................. 55 .8 .1 12.3 3 16 .3 (0) .01 .01 .1 (0)
569 Puffed (added thiamine and niacin), 1 cup, 55 .8 .1 12.3 3 16 .3 (o) .06 .01 .8 (0)
(14 gin-)-
Rice, wild. See Wild. rice.
none:
570 Plain. unenriched (pan rolls):
a. 1 roll (16 per 1b., 28 gm.) ........... 86 2.5 1.5 15.4 15 27 .2 0 .02 .03 .3 (o)
b 1 roll (12 per 1b., 38 gm). ....... 118 3.4 2.1 20.9 21 36 .3 o .02 .04 .4 (0)
c 1 roll (8 per 11)., 57 gm.) ............ 176 5.1 3.1 31.4 31 55 .4 0 .03 .06 .6 (0)
571 Plain. enriched (pan rolls):
a. 1 roll (16 per 1b., 28 gm.) .......... . 86 2.5 1.5 15.4 15 27 y .5 o y .07 y.o4 y .6 (o)
b 1 poll (12 per 1b.. 38 gm.) ---------- . 118 3.4 2.1 20.9 21 36 y .7 0 y .09 y.06 y .8 (0)
c 1 roll (8 per 1b.. 57 gm) ------------ 176 5.1 3.1 31.4 31 55 _1j 1.0 0 y .14 gm y1.3 (0)
Sweet:
572 Unenriched:
a 1 package (6 mils. 330 gm-)- ------- 1,065 28.0 25.7 177.5 208 343 2.0 0 .18 .44 3.3 (o)
b 1 roll (55 gm.) ..................... 178 4.7 4.3 29.6 35 57 .3 o .03 .07 .6 (o)
573 Enriched:
a. 1 package (6 rolls, 330 gm.) ....... . 1,065 28.0 25.7 177.5 208 343 y 5.9 o y .80 y.51 y7.3 (0)
b 1 roll (55 gm.) ..................... 178 4.7 4.3 29.6 35 57 y 1.0 0 y .13 y.08 gm (0)
575 Rntabagas, cooked:
a 1 pound ................................ . 145 3.6 .5 34.0 250 186 1.8 1,590 .23 .32 3.2 95
b 1 cup cubed or sliced (155 gm.) ......... 50 1,2 ,2 11.6 85 64 .6 540 .08 .11 1.1 33
Rye bread. See Breads.
576 Rye flour, 118m. 1 cup, sifted (80 gm.).. 285 7.5 .8 62.3 18 148 .9 (o) .12 .06 .5 (0)
580 Rye wafers or "Swedish health bread". 43 1.6 .2 9.8 6 52 .6 (0) .04 .03 .2 (0)

2 wafers (1—7/8 by 3-1/2 in., 13 3111.).

581
a.
b

582

a.

586

587

589
590
591

592
593

594
595

Note: Asterisk indicates that values are calculated from a. recipe; parentheses indicate imputed value.

Salad dressing“
Commercial. plain (mayonnaise type): _2_/

1 cup (235 gm.) ..................... ..

1 tablespoon (15 911.) ................ .
French:

1 cup (240 gm.). ......................

1' tablespoon (15 gm.). --------------- O
‘Home-cocked, boiled:

1 cup (270 gm.) ...................... .

1 tablesPoon (17 gm.). ............... .
Mayonnaise: y

1 cup (205 3111.). oooooooooooooooooooooo

1 tab1e5p00n (13 gm.). ............... .

Salad oil. See Oils, salad or cooking.

Salmon:

Cooked, Pacific, broiled or baked:
1 steak (4 by 3 by l/2-in., 1m gnu)...

Canned, solids and. liquid (including

bones):

Chinook or King, 3 ounces. ........... .
Chum, 3 ounces. .......................
Coho or silver, 3 ounces. .............
Pink or humpback 3 ounces. ...........
Sockeye or red, 3 ounces. .............

Sardines:
Atlantic type, canned in oil:
Solids and liquid, 3 ounces. ......... .
Drained solids, 3 ounces. .............
Pilchards, Pacific type, canned, solids
and liquid;
Natural pack, 3 ounces. ...............

 

Tomato sauce, 3 ounces.. ............. .

945
59

28

1.451
92

173
118
140
122
147

288
182

171
184

 

 

 

.6
1.4

 

3/
i
3/
3/

(0)
(0)

243
15

39

131
212
197
159
220

301
328

(324)
324

 

(o)
(0)

275
17

123

369
498

(143)
143

 

2.0

.8
.6
.8

1.0

3.0
2.3

(3-5}

 

3.5

(0)
(o)

1.350
80

430
3o

50
7o

190

(20)

 

.04 .07
Trace Trace
(0) (0)
(0) (o)

.16 .46
.01 .03
.07 .07
Trace Trace
.12 .33
.02 .12
.02 .13
.02 .15
.03 .16
.03 014
(.01) (.12)
.01 .15
(.01) (.26)

.01 .23

 

 

(o)
(0)

(o)
(0)

Trace

(0)
(O)

 

(o)
(0)

Trace
Trace

(0)
(0)
(0)
(0)
(0)

(0)
(o)

(0)
(o)

1] Iron, thiamine, riboflavin, and niacin are based on the minimum level of enrichment Specified in the standards of identity of breads
proposed by the Federal Security Agency and published in the Federal Register, August 3, 1943.

2] Minerals and vitamins are calculated from a recipe.
3/ If bones are discarded, calcium content mld be mud: lower. Bones equal about 2 percent of total contents of cm.

LEI

TABLE 3.--Composition of foods, common household units-4011011111136.

961:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food Total Vitamin Ascor-
l‘ood. description, and en- Protein Fat carbo- Calcium Phos- Iron ‘ Thia— Ribo— Nia- bio
approximate measure any hydrate phorus value mine flaviq cin acid
L-l- 91.- 6m- G;- 19.- 14- 15.- 12- EB; 14.. 14:1- 24-
Sauerkraut, canned:
596 Solids and. 11.3114, 1 cup (235 gm.) ...... 39 2.6 0.5 8.0 85 42 (1.2) 80 0.08 0.15 0.3 38
597 Drained solids:
a. 1 pound. ......................... ‘ ...... 99 6.4 1.4 20.0 163 82 (2.3) 190 .15 .29 .5 74
b 1 cup (150 gm.) ...................... . 32 2.1 .4 6.6 54 27 (.8) 60 .05 .10 .2 24
Sausage:
598 80103.08:
8. 1 pound (1 by 2-3/4-in. diam.) ........ 1,005 67.2 72.2 16.3 (41) (508) 10.0 (0) .80 .85 12.2 0
b 1 piece (1 by 1-1/2—in. diam, 211 467 31.2 33.5 7.6 (19) (236) 4.6 (o) .37 .40 5.7 0
gm.)-
600 Frankfiuter, cooked:
a 1 pound. .............................. 1,131 64. 91. 9. 27 222 5.4 (0) .72 .83 11.3 0
b 1 frankfurter (51 gm.) ................ 124 7. 10. 1. 3 25 .6 (o) .08 .09 1.3 0
601 Liver; livemust, 2 ounces ............ . 150 9.5 11.7 .9 5 135 3.1 3,260 .10 .63 2.6 (o)
602 Pork. links or bulk, raw, 4 ounces ...... 510 12.2 50.8 0. 7 113 1.8 (0) .49 .19 2.6 o
603 Pork, bulk, canned, 4 ounces. ........... 340 17.5 29.4 0. 10 188 2.6 (o) .23 .27 3.4 0
604 Vienna sausage, canned, 4 ounces ........ 244 17.9 18. 0. 10 193 2-7 (0) ~11 ~14 3-5 0
605 Scallops. raw, _ed.i'b1e muscle, 4 ounces.... 89 16.8 .1 3.9 29 236 2.0 0 .05 .11 1.6 --
606 Shad or American shad, raw, 4 oumces 3.12.. 191 21.2 11.1 0. —- 295 .6 -- (.17) .27 9.6 .-
607 ’Sherbet: 1
a. 1 pint 386 gm.) ........................ 475 5.8 .2 115.8 193 154 .1 0 .07 .29 .2 (0)
b 1/2 cup (96 gnu). ..................... .. 118 1.4 .0 28.8 48 38 .0 0 .02 .07 .0 (0)
608 ‘Shortbread (2 squares, 1-3/4 by 1.3/4.1:... 81 1.1 3.9 10.3 2 9 .1 0 .01 Trace .1 (o)
16 gm).
Shrimp, canned:
609 Dry pack or drained solids of wet 108 22.8 1.2 - 98 224 2.6 50 .01 .03 1.9 (0)
pack, 3 ounces.
610 Wet pack, solids and 11.11114, 3 ounces... 76 15.9 .8 .3 50 129 1.5 50 .01 .03 1.2 (0)
611 Sim. table blends (chiefly corn simp):
a. 1 cup (328 3111.). ....................... . 939 (0-) (0—) (242-7) 151 52 134 0 0 -03 L -3 (0)
b 1 tablespoon (Z) 301.). .................. 57 (0-) (0.) (14-8) 9 3 o 0 0 Trace race (0)

 

Soups , canned: 2/

 

 

 

 

 

 

 

 

 

 

 

 

Bean:
612 Condensed, 11 ounces......... ....... .. 481 21.5 12.8 73.6 234 256 6.9 -- .25 .25 2.2 .-
613 Ready-to-serve, 1 cup (250 gm.)....... 191 8.5 5.0 29.5 95 102 2.8 - .10 .10 .8 —
Beef:
614 Condensed, 11 ounces ...... . .......... . 248 15.0 8.4 27.8 37 156 .9 - -- —— -- ..
615 Ready-to-servc, 1 cup (250 gm). ..... . 100 6.0 3.5 11.0 15 62 .5 — -— _- -— --
Bouillon, broth, and consommex
616 Condensed, 11 ounces....... ......... .. 26 (6.) - (O.) 6 59 2.8 0 0 .12 1.6 O
617 Ready-to—serve, 1 cup (240 gm.)....... 9 (2.) —- (0.) 2 24 1.0 0 o .05 .6 0
Chicken;
618 Condensed, 11 mmces. ................ . 187 8.4 5.9 24.6 47 47 .9 -— .06 .34 3.7 .—
619 Ready-to-serve. 1 cup (250 gn.)....... 75 3.5 2.5 9.5 20 20 .5 -— .02 .12 1.5 -
620 Strained (infant food), 1 ounce....... 17 .9 .7 1.7 11 13 .1 7o Trace .03 .1 Trans
Clam chowder:
621 Cendensed, 11 ounces..... ........... .. 210 10.9 5.9 30.2 84 187 8.7 -- - -- —_ -—
622 Ready-to—serve, 1 cup (255 gm.)....... 86 4.6 2.3 12.5 36 76 3.6 - -- -- -- —-
Cream soup (asParagus, cele: , or
mushroom):
623 Condensed, 11 ounces... ......... 279 6.9 16.2 29.6 162 140 .9 500 .12 .53 .3 3
624 Ready-to-serve, 1 cup (255 gm.)....... 201 7.1 11.7 18.4 217 176 .5 200 .05 .20 .1 (0)
625 Liver soup, strained '( infant food), 16 1.2 .3 2.0 5 18 .5 1,340 .02 .12 .5 1
1 ounce.
Noodle, rice, or barley:
626 Condensed, 1.1 Ozinces..-..-.. ....... 291 15.3 10.9 32.4 206 215 .6 60 .06 .12 1.7 o
627 Realy—to-serve, 1 cup (250 3m-)....... 117 6.0 4.5 13.0 82 85 .2 3o .02 .05 .7 0
Pea:
628 Condensed, 11 ounces. .......... . ..... . 357 16.2 5.0 63.6 81 249 3.7 (1,120) .44 .19 3.1 9
629 Ready-to—serve, 1 cup (245 gm.)....... 141 6.4 2.0 25.0 32 98 1.5 (440) .17 .07 1.2 5
Tomatox
630 Condensed, 11 ounces.. ...... . ........ . 230 5.6 5.6 45.5 65 97 2.2 (3,120) .06 .25 1.9 22
631 Ready-'bo—serve, 1 cup (245 gm.)....... 90 2.2 2.2 17.9 24 39 1.0 (1.230) .02 .10 .7 10
Vegetable:
632 Condensed, 11 ounces........... ..... . 203 10.3 4.4 35.9 81 125 1.9 - .12 .19 2.8 19
633 Ready-to-serve, 1 cup (250 gm.)....... 82 4.2 1.8 14.5 32 50 .8 —- .05 .08 1.0 8
634 Strained (infant food). 1 ounce....... 12 .7 .1 2.6 7 11 .3 700 .02 .02 .1 Trace
635 Vegetable and lamb soup. strained 14 .7 .3 2.2 6 10 .2 740 .01 .01 .3 Trace

(infant food), 1 ounce.

Note: Asterisk indicates that values are calculated from a recipe: parentheses indicate imputed value.

_1_/ Based on 6.8 pounds to the gallon, factory packed.

H
2/ A11 readyu-bo-serve soups are calculated. from equal weights of the condensed soup and water except cream soup which was based on equal ‘(3
weights of the condensed soup and milk.
1

‘

mm 3.-Coq;osition of foods. common household with-Contimed

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

r d 1 1:51 - '
Food. descriptéon. mad 9:: Protein Fat chbo- Calcium Phos- Iron Vitinlm Thia- Ribo- Nia- ‘Zcizr-
approximate measure ergy hydrate phoms value min: flawin cin acid
L-l- Ln- an. e... 19.- 144. 56: 11- 146 1‘5: E8_- 14:.-
Soups, dehydrated:
636 Navy bean, 1 ounce y ................... 92 5.0 0.3 17.8 38 120 2.6 0 0.12 0.05 0.6 Trace
637 Pea, 1 ounce _2] ........................ . 93 5.8 .3 17.3 19 103 1.5 60 .16 .05 .9 Trace
638 Soybeans, whole. mature, dried, 1 cup 695 73.3 38.0 3] 73.1 477 1.231 16.8 230 2.25 .65 4.9 Trace
(210 55111.).
639 Soybean curd, 1 cake (2—3/4 by 2-1/2 by 85 8.4 4.9 3.6 120 114 1.8 -- .07 .06 .4 (o)
1—in., 120 gm).
Soybean flour, flakes, grits:
640 Low fat, 1)cup soy flour, stirred. 230 45.1 1.1 3] 38.1 268 629 13.1 70 1.11 .35 2.9 (o)
(101 gm. .
641 Medium fat:
a. 1 cup soy flour, stirred (88 gm)..." 232 37.4 5.7 3] 32 7 215 537 11.4 100 .72 .30 2.3 (0)
b 1 cup soy grits (138 8111.). ........... . 365 58.6 9.0 3] 51.3 337 842 17.9 150 1.12 .46 3.6 (0)
642 m1 fat, 1 cup (soy flour. stirred. 250 25.8 14.8 3] 21 5 140 398 8.7 100 .56 .20 1.6 (0)
72 gm).
643 Soybean milk (without added calcium and 38 3.9 1.7 2.4 24 53 .8 - .10 .05 .3 (o)
vitamins).4 ounces.
644 Soybean sprouts, raw, 1 cup (107 911.)..." 49 6.6 1.5 5.7 51 72 1.1 190 .24 .21 .9 14
Spghetti:
Unenrichedx
645 Dry, 1 cup (2411. Pieces, 94 gm.) ..... 354 12.0 1.3 71.9 21 155 1.4 (o) .09 .06 1.9 (o)
6.46 ‘Cooked:
e 1 pound. ............................ 678 23.2 2.7 137.1 41 295 2.7 (o) .08 .08 2.2 (o)
b 1 cup (146 gm). .................... 218 7.4 .9 44.1 13 95 .9 (o) .03 .02 .7 (o)
Enriched:
647 Dry. 1 cup (2-in. pieces, 94 911.)..." 354 12.0 1.3 71.9 21 155 4] 2.7 (o) 4] .83 4].35 4]5.6 (o)
648 'Cookedz
a 1 pound. ........................... . 678 23.2 2.7 137.1 41 295 5.0 (o) .79 .47 6.4 (o)
‘b 1 cup (146 3111-) --------------------- 218 7.4 .9 44.1 13 95 1.6 (o) .25 .15 2.1 (0)

Sp inachx

649 Raw, 4 ounces E.P.. .................... .
650 Cooked;
a. 1 pound. ..............................
b 1 cup (180 gm.) .......................
Canned:
651 Solids and liquid, 1 cup (232 gm.)....
652 Drained solids;
a 1 pound. ........................... .
b 1 cup (180 gm.) .................... .
653 Strained (infant food), 1 ounce ...... .
656 Squash, summer, cooked, diced:
3 1 pound. .................................
b 1 cup (210 gm.) .........................
Squash, winter:
Cooked:
659 Baked, mashed:
a. 1 pound. ........................... .
b 1 cup (205 gm). ................... .
660 Boiled, mashed:
a. 1 pound. ........................... e
b 1 cup (228 gm.) .................... .

661 Canned, strained (infant food), 1 ounce.

662 Starch, pure (including arrowroot, corn.

etc.)3
a. 1 cup (128 3130). oooooooooooooooooooooooo
b 1 tablespoon (8 gm.) oooooooooooooooooo a.

Note: Asterisk indicates that values are calculated from a recipe; parentheses indicate imputed value.

 

 

Hm mg m U15 to
. . . . . ' .
man- u: an m

LON

Wm woo
I
w4>~oo \oox

y Navy been meal with farinaceous flour up to 15 percent.
2] Pea meal with farinaceous flour up to 15 percent.
3.] Approximately 40 percent of this total amount of carbohydrate calculated by difference is sugar, starch, and dextrin. The remaining

portion is made up of materials thought to be utilized only poorly if at all by the body.

 

 

111.4
7.0

 

109
49

86
43

(o)
(o)

 

62

150
59

77
150

59
11

159
72

127

":(0)
(o)

 

(0)
(o)

 

10,680

53.480
21.200

15.750

34.650
13.740
1,190

1,180
550

28,100
12,690

22.470
11 .290
'".60

z

(0)
(0)

 

ea

-04
.10
.01

.18
.08

.23
.10

.18

.01

(0)
(0)

 

.32
.15

.68
.31

.45
.23
.02

(o)
(0)

 

1.8

(0)

 

(0)

«1&8? $2 311%

8‘8

31
23

11

(0)
(0)

4/ Iron, thiamine, riboflavin, and niacin are based on the minimum level of enrichment specified in the standards of identity promulgated

under the Food, Drug. and Cosmetic Act.

5/ Calcium may not be available because of presence of oxalic acid.

TABLE 3.-Couposit10n of foods, common household with-Confined

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food Total
Food. description, and en- Protein Fat carbo- Calcium Phos- Iron Viti‘mm Thia- Ri'bo- Nil:— 1:15
approximate measure ergy hydrate phoma value mine flavin oin cold
9&- E- GM 51- 258: k- !5: $1.".- EB; 26.- £6; £8:
Strawberries:
663 Ran. capped. 1 cup (149 gnu). .......... . 54 1.2 0.7 12.4 42 40 1.2 90 0.04 0.10 0.4 89
664 Frozen, 3 ounces ........................ 90 .5 .3 22-6 19 19 '5 p '02 '04 '2 35
5113838:
665 Grazmlated. cane or beat:
a. 1 cup (200 gm.) ....................... 770 (o_) (0) 199.0 __ __ .. (o) (o) (o) (o) (o)
b 1 tablespoon (12 3111.). ................ 4g (0.) (0.) 12.4 .. —. -- (0) (0) (o) (0) (0)
c 1 teaspoon (4 gm.) ................... . 15 (0,) (0,) 4,2 .. -_ .. (0) (0) (0) (0) (0)
a 1 piéce, 1ump sugar (1-1/8 by 5/8 by 27 (0.) (0.) 7-0 - - -— (0) (0) (0) (0) (0)
1/8 in., 7 gm).
666 Pomlered:
a. 1 :ug sug;r, (stirred before naming, 493 (0.) (0.) 127.4 __ .. _. (0) (o) (O) (0) (0)
2 gm. .
b 1 tablespoon (8 gm.) ................. - 31 (0.) (0.) 8.0 - -- - (0) (0) (0) (0) (0)
667 Brown:
a 1 cup. firm-packed (220 gm.) .......... 813 (0.) (0.) 210.1 y167 y 81 5.7 (o) (0) (0) (0) (0)
b 1 bab1espoon (14 gm.) ................. 51 (0.) (0.) 13.1 1] 10 y 5 .4 (o) (0) (0) (0) (o)
571 11:91.3, 1 piece (1-3/4 by 1-1/4 by 1/2 104 - -- (27-) - - - - - -- -- -—
in., 30 gm).
Sweetpotatoesx
Cooked:
673 Baked:
a. 1 pound ............................. 691 10.0 4.1 156.2 168 272 4.1 2413.160 .45 .29 3.5 105
b 1 sweetpogato, peeled (5 by 2.16., 183 2.6 1.1 41.3 44 72 1.1 g]11,410 .12 .08 .9 28
120 gm. .
674 Boiled:
a. 1 pound ............................ . 560 8.2 3.2 126.7 136 222 3.2 234.960 .39 .24 2.9 90
b 1 sweetpotato, peeled. (5 by 2-1/2 252 3.7 1.4 57.2 62 100 1.4 g/15.780 .18 .11 1.3 41
1.11.. 205 911.).
675 Candied:
a 1 pound ............................. 813 6.8 16.3 164.3 163 204 4.1 g/28,380 .18 .18 2.3 41
b 1 Small sweetpotato (3-1/2 by 314 2.6 6.3 63.4 63 79 1.6 gj10.94o .07 .07 .9 16
2-1/4-1n., 175 3111.).
676 Canned. vacuum or solid pack. 1 cup 233 4.4 .2 54.5 54 89 1.7 19,300 .12 .09 1.1 31

(218 gm).

Ol - VS“ O 0906”

Swordfish:
679 Cooked. broiled;
1 steak (3 by 3 by 1/2-in-. 125 gm)” 223 34.2 8.5 o. 25 314 1.4 2.880 .06 .07 12.9 (o)

630 Tangerines (including other Mandarin 35 .6 .2 8.8 (27) (19) (.3) (340) .06 (.02) (.2) 25
type oranges), 1 medium tangerine
(2—1/2—in. diam, 114 gm).
Tangerine juice, unsweetened;
681 Fresh, 1 cup (2469.) ................ .. 95 2.2 .7 22.6 47 39 (,5) (1,040) '17 (.06) .6 75
682 Canned, 1 cup (24b gm.) ................. 95 2.2 .7 22.6 47 39 .5 (1.040) (-15) (~06) (.6) (64)
683 Tapioca, dry, 1 cup, emulated quickn - 547 (.9 .3 131-3 13 18 (1.5) (0) (0) (0) (0) (0)
cooking, stirred 152 gm).
TOmatoeS:
684 Rear:
8. 1 mec1§um E.P. (2 by 2—1/2-in., 150 30 1.5 .4 6.0 16 4o .9 1,640 .08 .06 .8 35
911. .
b 1 small E.P. (1-3/4 by 2-1 4-1:», 22 1.1 _3 4.4 12 3o .7 1 210 .06 05 6 26
110 5111.). ' ' °
685 Canned or cooked, 1 cup (242 gm.) ....... 46 2.4 .5 9.4 (27) (65) (1.5) 2.540 .14 .08 1.7 40

686 Tomato juice. canned, 1 cup (242 8:11.)...“ 50 2,4 .5 10.4 (17) (36) (1.0) 2.540 _12 .07 1.8 38
687 Tomato oatsupx
a. 1 cup (273 911.). ........................ 268 5,5 1.1 66.9 33 49 2.2 (5.130) .25 '19 6.1 31
b 1 tablespoon (17 5...). .................. 17 .3 .1 4.2 2 3 .1 (320) .02 .01 .4 2
689 Tomato puree. canned, 1 cup (249 gm.)..... 90 4,5 1.2 17.9 (27) (92) (2_7) 4,680 .22 .17 4.5 69

Tomato soup. See Soups, canned, tomato.

69o Tongue, beef, medium fat. raw,4ounces... 235 18.6 17. .5 10 212 3.2 (o) .14 .33 5.7 (o)

 

 

 

 

 

 

 

 

 

 

 

 

691 rort111as.1 tortilla (5.11:. diam, 20 gm.) 50 1.2 (.6) 9.7 22 37 ,43/ 4o .04 .01 .2 --

Note: Asterisk indicates that values are calculated from a. recipe: parentheses indicate imputed value.

1] Calcium and phosphorus are based on dark brown sugar: values would be lower for light brown sugar.
3/ If very pale varieties only were used, the vitamin A value would be very much lower.
3] Vitamin A value of tortillas made from yellow corn: tortillas made from white corn have no vitamin A value.

EV!

TABLE 3.--Coqosition of foods, cannon household unitso-Contimod

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food tal
rood, description. and up Protein “t :21». 081cm Phos- Inn “tin“ Thia- Ribo- no. 2:”
Ippmximte measure orgy hydrate phorus value nine {10.7111 cin acid
E: GI- E 0;- 1‘5: ‘16.- 1‘5.- L‘l- £8. £5: £8; £5:
Tuna fish, canned:
692 Solids and liquid, 3 ounces ............. 21,7 20.2 17.8 o. 6 250 1.0 (180) (0.04) (0.08) (9.1) (o)
693 Drained sonds, 3ounces ............... . 169 24.7 7.0 o. (7) (299) 1.2 70 .04 .10 10.9 (o)
694 Turkey, medium fat, raw, 4 ounces 11.2 ..... 304 22.8 22.9 o. 26 363 4.3 Trace .10 .16 9.1 (o)
Tumips:
695 Raw, 1 cup diced (134 gm). ............. 43 1.5 .3 9.5 54 46 .7 Trace .07 .09 .6 38
696 Cooked:
e 1 pound ............................... 122 3.6 .9 27.2 182 154 2.3 Trace .18 .27 1.8 82
h 1 cup diced (155 gm). ................ 42 1.2 .3 9.3 62 53 .8 Trace .06 .09 .6 28
Turnip greens;
Cooked:
698 Boiled in small or moderate amount of
water until tender:
e 1 pound ........................... .. 135 13.2 1.8 24.5 1,176 227 10.9 48,120 .27 1.86 3.2 272
b 1 cup (145 gn.) .................... . 43 4,2 .6 7.8 376 72 3.5 15,370 .09 .59 1.0 87
699 Boiled in large amount of water,
long time:
a. 1 pound ............................ . 135 13.2 1.8 24.5 1,176 227 10.9 48.120 .23 1.63 2.7 204
b 1 cup (145 gu.)..... ................ 43 4,2 .6 7.8 376 72 3.5 15.370 ~07 -52 .9 55
70° 082?; 8°)lids and liquid. 1 cup 41 3.5 .7 7.4 232 70 3.7 10,210 .03 .21 1.3 45
gm. .
Veal, cooked:
705 wtlet (wholesale mund):
a. 1 pound without bone. ..... . ......... .. 993 127. 50. o. 54 1,171 15.9 (0) y.37 y1.26;}_/27.5 0
b 3 ounces without bone ................ . 184 24. 9. o. 10 219 3.0 (0) gm y .24 yaz o
707 Shoulder roast (wholesale aback)!
a 1 pound with bone. .................. .. 762 94. 40. 0. 40 867 12.1 (0) .44 1.05 26.5 o
b 1 pound without bone .................. 1,029 127. 54. o. 54 1,171 16.3 (0) .60 1.42 35.8 o
e 3 ounces without bone ................. 193 24. 1o. 0. lo 219 3.1 (0) .11 .27 6.7 o
709 Stew meat:
e 1 pound without bone ................ .. 1,344 114. 95. o. 50 563 13.6 (0) 2m 3/1.09 3/214 0
h 3 ounces without bone ................. 252 21. 18. o. 9 105 2.6 (o) g].04_2/ .20 2] 3.9 0

 

 

 

 

 

 

 

 

 

 

 

 

710 Veal, canned. strained (infant food), 24 4.5 .5 0. 4 48 .5 (O) .01 .09 1.6 0
1 ounce.
711 Vegetables, mixed, strained, canned 8 .5 .0 2.0 9 10 .3 3/ .01 .01 .1 1
(infant food). 1 ounce.
Vienna. sausage. See Sausage.
712 Vinegar:
a. lcup (240 gm.).... .................. 29 o. .— (12.0) 17 24 1.2 .. .. .. .. _
b 1 tablespoon (15 9...). ................. . 2 o. __ (.8) 1 2 ,1 _. -- .. .. ._
‘Wafi‘les, baked with:
11 'ch (1 f1
713. n??3...§...f‘fff ..... ......... 1.304 42.2 48.1 171.6 872 926 4.5 1.630 .29 .82 1.6 (o)
b 1 waffle (4-1/2 by 55/8 by 1/2-in., 216 7.0 8.0 28.4 144 153 .8 270 .05 .14 .3 (0)
. 75egmoio
1mm}. f --
714. llpound..ilfi ........................ . 1,304 42.2 48.1 171.6 872 926 8.2 1,630 .83 1.22 6.0 (o)
b 1.6211. (4.1/2 by 5.5/8 by 1/2-in., ' 216 7.0 8.0 28.4 144 153 1.4 270 .14 .20 1.0 (o)
75 511.).
1 Walmt , P i or Er lish:
7 5. 1 6311:1151:st100 (4.1)....“ ........... . 654 15.0 64.4 15.6 83 380 2.1 30 .48 .13 1.2 3
b 1 tablespoon chopped (8 91...)..W 49 1.1 4.8 1.2 6 28 .2 Trace .04 .01 .1116“
Water Cress. See Cress, water.
716 Watermelons: refuse, rind and seeds, 54
percent:
a. Wedge (4 by 8-1... 1/16 melon 16 by 120 2.1 .9 29.4 30 51 .9 2.530 .20 .22 .7 26
10—111., 925 gm). 08 08
b 1/2 slice (3/4 by 10-111., 345 gm.)...... 45 .8 .3 11.0 11 19 .3 950 . . .3 10
Wheat flours:
72 Whole (from hardwheats), 1 cup, stirred 400 16.0 2.4 85.2 49 446 4.0 (o) .66 .14 5.2 (0)
(190 3111.).
723 80-percent extraction (from hard wheats), 401 13.2 1.4 81.5 26 210 1.4 (0) .28 .08 2.3 (0)

1 cup sifted (110 gm).
Notes Asterisk indicates that values are calculated from a. recipe: parentheses indicate imputed value.

y Data aesume cut to be prepared by bruising or pet roasting. Use of proportionate quantity of dripping: would add. approximately

50 garcont more thiamine and niacin and 25 ercent more riboflavin. g
2 Use of proportionate quantity of liqui would double amount of thiamine and niacin and add one-third more riboflavin. U1
3'] Vitamin A value ranges from 270 to 1.510 LU. per ounce.

MI! 3.-Conposition of foods, common household with-Contimod

 

 

 

 

l'ood Total
Food. description. and en- Protein Fat oarbo- Calcium Phos- Iron Vitzmin Thia- beo— N10.- 1:1“
approximate measure erg: hydrate phorus value nino fluvin cin acid
99.1.- ‘Lfl- Gm 0-. Es: 1‘8.- ‘18: L!- !6; £8.- £8.- 1‘5:
Wheat floursucontimed
Self-rising:
726 Uncm'iched, 1 cup sifted (110 gm.).... 385 10.1 1.1 81.2 299 532 1.1 (o) 0.08 0.05 1.3 (0)
727 Enriched, 1 cup sifted (110 gm.) ...... 385 10.1 1.1 81.2y 299 532_1_/ 3.2 (o) y .48 y .29 y3.8 (0)
Patent:
All-purpose or family flour:
728 Unenriched, 1 cup sifted (110 gm.).. 401 11.6 1.1 83.7 18 96 .9 (0) .07 .05 1.0 (o)
729 Enriched, 1 cup sifted (110 gm.).... 401 11.6 1.1 83.7 18 96 g] 3.2 (o) _2/ .48 y .29 {43.8 (0)
Bread flour:
730 Unenriched. 1 cup sifted (112 gm.).. 408 13.2 1.2 83.7 18 106 1.0 (o) .09 .06 1.1 (o)
731 Enriched. 1 cup sifted (112 smo)---- 408 13.2 1.2 83.7 18 106 y 3.2 (o) :2] .49 g/ .29 g/3.9 (o)
732 Cake or pastry flour, 1 cup sifted 364 7.5 .8 79,4 17 73 . (o) .03 .03 .7 (o)
(100 gm). ‘
Wheat products!
Bran, breakfast cereals. See Bran.
733 Flakes, 1 cup (35 gm.) ............... . 125 3.8 .6 28.1 16 115 1.0 (o) .03 .06 1.7 (0)
734 Flakes (added iron, thiamine, and 125 3.8 .6 28.1 16 115 1.5 (o) .20 .06 2.2 (o)
niacin) 1 cup (35 gm).
735 Gem. 1 cup stirred (68 3111.)... ....... 246 17.1 6.8 33.7 57 745 5.5 (o) 1.39 .54 3.1 (o)
736 Puffed, 1 cup (12 gm.) ................ 43 1.3 .2 9.6 6 39 .4 (o) .01 .02 .6 (o)
737 Puffed (added iron. thiamine, and. 43 1.3 .2 9.6 6 39 .5 (o) .07 .02 .8 (o)
niacin) 1 cup (12 gnu).
739 'Rolled, cooked:
e. 1 pound ............................ . 341 10.0 1.8 76.7 36 345 3.2 (o) .33 .12 .4.1 (o)
b 1 Cup (236 gm.) ..................... 177 5.2 .9 39.9 19 179 1.7 (o). .17 .06 2.1 (o)
Shredded:
740 Plain:
a . 1 large biscuit (4 by 2-1/4 81.. 102 2.9 .7 22.7 13 102 1.0 (0) .06 .03 1.3 (o)
1 oz. .
b 1 small biscuit (2—1/2 by 2-in., 79 2.2 .6 17.6 10 79 .8 (o) .05 .03 1.0 (0)
22 gm.,.
c 1 round biscuit (24 gm.) .......... 86 2.4 .6 19.2 11 86 .8 (o) .05 .03 1.1 (o)
741 With added malt and Sugar:
1 cup bite-size biscuits or 1 cup 213 5.3 .7 49.7 30 202 2.5 (0) 37 .11 .09 2.7 (o)

shreds (60 3111.).

 

 

 

 

 

 

 

 

 

 

 

 

SZ9LIV- 0 L56! :I-IDIJJO Dmlmud .LNENNHSAOD 'S 'n

743 ‘Whole noel, cooked:
e. 1 pound. . . . . ........................ . .
b lcup (243 3111.)... .................. ..
745 "JJhole meal (added wheat germ, iron, and
thiamine) , cooked:
a. lpound. ....... ............ ......... ..

b lcup (2113 3111.)“... nnnnnnnn on ....... 9
meat and malted. barley cereal. See

Breakfast foods, nixed cereals.

748 White sauce, medium:
a. lpound......... ................... cocoa
b lcup (265 gm.).. ................... ....

749 Wild rice, parched, raw, 1 cup (163 gm.)..
Yeast:

750 CompreSSed, baker's, 1 ounce. ......... ..
751 Dried, brewer's, 1 table5poon (8 gm)...

 

327
175

248
133

429
593

24
22

 

18.2
10.6

23.0

 

(3 0)
(3-0)

1.4
~7

1~4
~7

.1
.1

 

71~7
3804

53-6
28.

 

522
305

31

 

377
202

295
158

431
252

553

172
151

 

~5
~3

1-4
105

 

(0)
(0)

2,310
1.350

(0)

(0)
(0)

 

~25
1.00

~53

.16
~09

~73

~78

 

.15
.08

.12
0%

.70
.41

1.03

~ 59
~44

 

'1

~3
10.0

 

(0)
(0)

(0)
(0)

PM

(0)

(0)
(0)

 

Note; Asterisk indicates that values are calculated from a recipe: parentheses indicate imputed vane.

y Iron. thiamine. riboflavin, and niacin are based on the minimum level of enrichment Specified. in the standards of identity pmnulgated
under the Food, Drug. and Ccsmet ic Act. Calcium is based on the level usually found in self-rising flour, which is in excess of the

minimum (500 mg. per pound) required. “See page 4 .

2] Iron, thiamine, riboflavin. and niacin are based on the minim level of enrichment specified in the standards of identity promulgated

under the Food, Drug, and Cosmetic Act.

3/ For brands that are oven-toasted thiamine will be 0.03 mg.

[in

 

 

 

U. C. BERKE RARIES

H1 H Hililliifllllflllmllll

Cl] wanna