FOOD COMPOSITION TABLE FOR USE IN EAST ASIA
Item No. | Food and Description | Refuse is as purchased | Composition in Terms of 100 Grams Edible Portion | |||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Food Energy | Moisture | Protein | Fat | Carbohydrate,total (incl.fiber) | Fiber | Ash | Calcium | Phosphorus | Iron | Sodium | Potassium | Retional | B-carotene Equivalent | Thiamine | Riboflavin | Niacin | Ascorbicacid | |||
1. CEREALS AND GRAIN PRODUCTS | Percent | Calories | Percent | Grams | Grams | Grams | Grams | Grams | Milligrams | Millgrams | Milligrams | Milligrams | Milligrams | Micrograms | Micrograms | Milligrams | Milligrams | Milligrams | Milligrams | |
Barley (Hordeum vulgare): | ||||||||||||||||||||
1 | Whole grain | 327 | 13.7 | 10.5 | 2.1 | 71.8 | 2.5 | 1.9 | 50 | 378 | 6.0 | 4 | 562 | 0 | 0 | .31 | .10 | 5.2 | 0 | |
2 | Malted | 329 | 12.5 | 11.5 | 1.3 | 73.2 | 2.5 | 1.5 | 25 | 283 | 3.5 | tr. | .33 | |||||||
3 | Milled, pressed | 353 | 13.8 | 8.9 | 1.1 | 75.2 | 1.0 | 1.0 | 30 | 173 | 2.1 | 3 | 0 | 0 | .21 | .07 | 3.7 | 0 | ||
4 | Pearled, light, imported | 349 | 11.1 | 8.2 | 1.0 | 78.8 | 0.5 | 0.9 | 16 | 189 | 2.0 | 3 | 160 | 0 | .12 | .05 | 3.1 | 0 | ||
5 | Meal, roasted | 360 | 12.0 | 10.8 | 2.0 | 73.2 | 2.6 | 2.0 | 317 | 350 | 2.17 | 3 | 0 | 0 | .25 | .08 | 5.0 | 0 | ||
Breads. See individual cereal or grain. | ||||||||||||||||||||
Buckwheat (Fagopyrum sagittatum; | ||||||||||||||||||||
F. esculentum): | ||||||||||||||||||||
6 | Whole grain | 336 | 11.3 | 10.3 | 2.4 | 73.8 | 6.6 | 2.2 | 44 | 320 | 3.0 | (446) | 0 | .36 | .18 | 2.0 | 0 | |||
Flour: | ||||||||||||||||||||
7 | Undermilled (dark) | 363 | 12.0 | 10.8 | 2.1 | 73.7 | 0.6 | 1.4 | 22 | 300 | 2.8 | 20 | 0 | 0 | .30 | .10 | 1.5 | 0 | ||
8 | Milled (light) | (347) | (12.0) | (6.4) | (1.2) | (79.5) | (0.5) | (0.9) | (11) | (88) | (1.0) | (320) | (0) | (0) | (.08) | (.04) | (0.4) | (0) | ||
Noodles: | ||||||||||||||||||||
9 | Dried | 363 | 12.0 | 10.4 | 1.6 | 75.1 | 0.4 | 0.9 | 30 | 225 | 1.0 | 0 | 0 | .23 | .08 | 1.2 | 0 | |||
10 | Boiled | 116 | 72.0 | 3.3 | 0.7 | 23.7 | 0.2 | 0.3 | 10 | 80 | 1.0 | 0 | 0 | .06 | .03 | 0.4 | 0 | |||
11 | Prepared food “Mook” (Korean) | 62 | 84.6 | 2.7 | 0.2 | 12.2 | 0.3 | 0.3 | 13 | 156 | 0.4 | 0 | 0 | .01 | .20 | 7.4 | 0 | |||
Bulgur, See Wheat, parboiled. | ||||||||||||||||||||
Corn and corn products. See Maize. | ||||||||||||||||||||
Corn, popped. See Maize. | ||||||||||||||||||||
Foxtailmillet. See Millets. | ||||||||||||||||||||
Job's tears (Coix lacrymajobi): | ||||||||||||||||||||
12 | Whole seed, hulled | 306 | 15.0 | 12.0 | 6.7 | 64.9 | 0.8 | 1.4 | 46 | 148 | 0.7 | 218 | .41 | .10 | 2.3 | 0 | ||||
13 | Flour | 361 | 10.4 | 13.5 | 6.7 | 67.8 | 0.6 | 1.6 | 42 | 415 | 5.4 | 121 | 319 | 0 | tr. | .02 | .03 | 1.4 | ||
Kaoliang (Sorghum vulgare var.): | ||||||||||||||||||||
14 | Whole grain | 342 | 12.1 | 10.0 | 3.7 | 72.7 | 2.2 | 1.5 | 22 | 242 | 3.8 | 22 | 44 | 0 | 0 | .33 | .18 | 3.9 | 0 | |
Longrice. See Group 3, Mung Bean Stripes. | ||||||||||||||||||||
Macaroni. See Wheat products. | ||||||||||||||||||||
Maize; corn (Zea mays): | ||||||||||||||||||||
Wholekernel, dried: | ||||||||||||||||||||
15 | White | 349 | 13.6 | 9.1 | 4.2 | 71.7 | 2.3 | 1.4 | 14 | 245 | 2.8 | 5 | 0 | .29 | .11 | 2.1 | 0 | |||
16 | Yellow | 349 | 13.6 | 9.1 | 4.2 | 71.7 | 2.3 | 1.4 | 14 | 245 | 2.8 | 5 | 270 | .29 | .11 | 2.1 | 0 | |||
Meal: | ||||||||||||||||||||
Wholeground: | ||||||||||||||||||||
17 | White | (355) | (12.0) | (9.2) | (3.9) | (73.7) | (1.6) | (1.2) | (20) | (256) | (2.4) | (1) | (284) | (0) | (.38) | (.11) | (2.0) | (0) | ||
18 | Yellow | (355) | (12.0) | (9.2) | (3.9) | (73.7) | (1.6) | (1.2) | (20) | (256) | (2.4) | (1) | (284) | (305) | (.38) | (.11) | (2.0) | (0) | ||
19 | Nearly wholeground, yellow | (362) | (12.0) | (9.0) | (3.4) | (74.5) | (1.0) | (1.1) | (17) | (223) | (1.8) | (1) | (248) | (290) | (.30) | (.08) | (1.9) | (0) | ||
Degermed, dried, imported from USA | ||||||||||||||||||||
20 | Enriched | 364 | 12.0 | 7.9 | 1.2 | 78.4 | 0.6 | 0.5 | 6 | 99 | 2.9 | 1 | 120 | 265 | .44 | .26 | 3.5 | 0 | ||
21 | Unenriched | 364 | 12.0 | 7.9 | 1.2 | 78.4 | 0.6 | 0.5 | 6 | 99 | 1.1 | 1 | 120 | 265 | .14 | .05 | 1.0 | 0 | ||
Flakes: | ||||||||||||||||||||
22 | Enriched, imported from USA | 386 | 3.8 | 7.9 | 0.4 | 85.3 | 0.7 | 2.6 | 17 | 45 | 1.4 | 1,005 | 120 | 0 | .43 | .08 | 2.1 | 0 | ||
23 | Unenriched (Japan) | 377 | 6.0 | 9.0 | 1.0 | 81.2 | 0.9 | 2.8 | 4 | 46 | 0.8 | 650 | 0 | 0 | .03 | .02 | 0.3 | 0 | ||
24 | Popcorn, popped, oil added | 444 | 3.9 | 9.9 | 14.5 | 69.4 | 1.8 | 2.3 | 5 | 283 | 2.8 | tr. | .12 | .05 | 1.2 | 0 | ||||
25 | Starch | 363 | 13.5 | 0.3 | 1.0 | 85.1 | 0 | 0.1 | 0 | 0 | 0 | 6 | 9 | 0 | 0 | 0 | 0 | 0 | ||
Millets: | ||||||||||||||||||||
Fox tail millet (Setaris italica): | ||||||||||||||||||||
26 | Whole grain | 341 | 11.3 | 9.5 | 2.9 | 74.7 | 1.2 | 1.6 | 33 | 244 | 5.5 | 7 | 249 | 0 | 0 | .43 | .12 | 2.2 | 0 | |
27 | Milled | 363 | 12.5 | 9.4 | 2.5 | 74.2 | 0.5 | 1.4 | 7 | 163 | 2.0 | 4 | 389 | 0 | 0 | .20 | .07 | 1.7 | 0 | |
28 | Flour | 354 | 13.3 | 5.8 | 1.7 | 77.1 | 1.7 | 2.1 | 40 | 260 | 21 | 365 | 0 | .68 | .19 | 1.2 | ||||
Japanese barnyard millet; sanwa millet | ||||||||||||||||||||
(Echinocholoa crusgalli var. frumentacea): | ||||||||||||||||||||
29 | Whole grain | 342 | 11.1 | 9.8 | 3.9 | 72.6 | 7.2 | 2.6 | 41 | 330 | 4.3 | 0 | .33 | .10 | 4.0 | 0 | ||||
30 | Milled | |||||||||||||||||||
31 | Flour | |||||||||||||||||||
Pearlmillet; cattailmillet (Pennisetum glaucum; P. nirgitatum): | ||||||||||||||||||||
32 | Whole grain | 335 | 11.0 | 11.4 | 5.0 | 70.2 | 1.5 | 2.4 | 50 | 358 | 9.0 | .31 | .14 | 1.8 | 0 | |||||
Prosomillet (Panicum milliaceum; P. miliare): | ||||||||||||||||||||
33 | Wholegrain | 326 | 13.5 | 12.7? | 3.5 | 66.5 | 9.1 | 3.8 | 20 | 270 | 3.5 | 0 | 0 | .40 | .10 | 4.0 | 0 | |||
34 | Milled | 354 | 14.0 | 10.6 | 1.6 | 72.6 | 0.8 | 1.2 | 11 | 240 | 1.8 | 0 | 0 | .15 | .05 | 3.0 | 0 | |||
Ragimillet; fingermillet; coracanmillet (Eleusine coracana): | ||||||||||||||||||||
35 | Wholegrain | 332 | 11.7 | 6.2 | 1.4 | 78.2 | 1.2 | 2.5 | 3297 | 254 | 5.3 | 0 | 0 | .33 | .10 | 1.3 | 0 | |||
Noodles. See individual cereal or grain. | ||||||||||||||||||||
Oats (Avena sativa): | ||||||||||||||||||||
36 | Wholegrain | 374 | 11.0 | 13.1 | 6.1 | 67.4 | 5.8 | 2.4 | 59 | 425 | 4.6 | 10 | 0 | 0 | .35 | .09 | 2.2 | 0 | ||
37 | Oatmeal or rolled oats | 369 | 11.5 | 13.5 | 4.8 | 68.4 | 1.1 | 1.8 | 30 | 360 | 3.4 | 5 | 0 | 0 | .20 | .08 | 1.1 | 0 | ||
Popcorn. See Maize. | ||||||||||||||||||||
Rice (Oryza sativa): | ||||||||||||||||||||
38 | Paddy; unhulled; rough | 341 | 13.7 | 5.8 | 2.3 | 73.4 | 10.4 | 4.8 | 24 | 236 | 1.4 | 81 | 156 | .33 | .06 | 5.6 | ||||
39 | Brown or hulled | 354 | 13.5 | 7.6 | 1.8 | 76.0 | 0.7 | 1.1 | 16 | 246 | 2.8 | 5 | 202 | 0 | 0 | .34 | .07 | 5.0 | 0 | |
40 | Undermilled or homepounded | 357 | 12.4 | 7.1 | 0.9 | 79.0 | 0.5 | 0.6 | 14 | 138 | 1.8 | 10 | 109 | 0 | 0 | .20 | .05 | 2.6 | 0 | |
41 | Milled, polished | 366 | 11.8 | 6.4 | 0.8 | 80.4 | 0.3 | 0.6 | 24 | 135 | 1.9 | 5 | 241 | 0 | 0 | .10 | .05 | 2.1 | 0 | |
Germrice (Taiwan): | ||||||||||||||||||||
42 | Indica type | 357 | 13.4 | 6.2 | 2.1 | 77.3 | 0.9 | 1.0 | 7 | 105 | 1.2 | 90 | 201 | 0 | 1,170 | .23 | .03 | 2.5 | 3 | |
43 | Japonica type | 355 | 13.7 | 5.8 | 1.8 | 77.8 | 0.9 | 0.9 | 10 | 98 | 0.9 | 112 | 217 | 0 | 1,330 | .24 | .04 | 4.2 | tr. | |
44 | Parboiled | 364 | 12.4 | 6.7 | 1.0 | 79.3 | 0.6 | 0.6 | 7 | 135 | 1.2 | 2 | 0 | 0 | .20 | .08 | 2.6 | 0 | ||
45 | Flour | 366 | 11.8 | 6.4 | 0.8 | 80.4 | 0.3 | 0.6 | 24 | 135 | 1.9 | 5 | 241 | 0 | 0 | .10 | .05 | 2.1 | 0 | |
Rice, cooked: | ||||||||||||||||||||
46 | Milled | 155 | 62.6 | 2.5 | 0.4 | 34.2 | 0.1 | 0.3 | 5 | 36 | 0.6 | 2 | 56 | 0 | 0 | .02 | .01 | 0.3 | 0 | |
47 | Undermilled | 146 | 65.0 | 2.2 | 0.3 | 32.4 | 0.1 | 0.1 | 3 | 38 | 0.2 | 2 | 0 | 0 | .04 | .01 | 1.0 | 0 | ||
48 | Fried | 167 | 61.6 | 2.3 | 2.9 | 32.3 | 0.9 | 3 | .02 | 0.4 | ||||||||||
Rice products: | ||||||||||||||||||||
Noodles: | ||||||||||||||||||||
49 | Freshly made | 203 | 51.0 | 2.6 | 0.2 | 46.0 | 0.5 | 0.2 | 10 | 37 | 2.4 | 0 | 0 | .04 | .01 | 1.3 | 0 | |||
50 | Dried | 360 | 13.0 | 4.9 | 0.1 | 81.8 | 0.3 | 0.2 | 12 | 32 | 1.5 | 12 | 5 | 0 | 0 | .04 | .01 | 0.3 | 0 | |
51 | Soaked | 155 | 62.9 | 2.8 | 0.4 | 33.8 | tr. | 0.1 | 5 | 27 | 8.5? | 3 | 15 | .01 | .01 | 0.2 | ||||
52 | Cooked | 88 | 78.6 | 1.0 | 0 | 20.3 | 0.1 | 7 | 7 | 0.6 | tr. | tr. | tr. | 0 | ||||||
53 | Baby cereal | 373 | 10.0 | 6.0 | 0.6 | 82.9 | 0.3 | 0.5 | 8 | 120 | 0.9 | 5 | 0 | 0 | .07 | .03 | 1.0 | 0 | ||
54 | Rice cake, plain | 235 | 42.7 | 3.7 | 0.2 | 52.8 | 0.6 | 32 | 0 | .04 | .03 | 2.8 | 0 | |||||||
55 | Rice cake, fermented | |||||||||||||||||||
56 | Rice soup congee | 38 | 90.6 | 0.8 | tr. | 8.5 | tr. | 0.1 | 3 | 10 | 0.2 | 11 | ||||||||
57 | Rice bran | 276 | 9.7 | 13.3 | 15.8 | 52.9 | 11.5 | 10.4 | 76 | 1,386 | 19.4 | tr. | 1,495 | 0 | 1.26 | .25 | 29.8 | 0 | ||
58 | Rice polish | 265 | 9.8 | 12.1 | 12.8 | 57.7 | 2.4 | 7.6 | 69 | 1,106 | 16.1 | tr. | 714 | 0 | 1.84 | .18 | 28.2 | |||
59 | Fermented rice, dried | 397 | 11.8 | 13.2 | 9.3 | 64.6 | 0.4 | 1.1 | 91 | 155 | 8.5 | 197 | .04 | .01 | 1.0 | 0 | ||||
Rice, glutinous (Oryza glutinosa): | ||||||||||||||||||||
60 | Brown or hulled | 360 | 12.1 | 7.4 | 2.1 | 77.1 | 0.8 | 1.3 | 21 | 243 | 3.4 | 11 | 288 | 0 | 0 | .30 | .12 | 5.0 | 0 | |
61 | Milled | 359 | 13.9 | 8.4 | 1.6 | 75.4 | 0.5 | 0.7 | 16 | 130 | 1.2 | 3 | 282 | 0 | 0 | .16 | .06 | 2.4 | 0 | |
62 | Roasted and pounded | 332 | 18.2 | 6.7 | 1.1 | 72.7 | 0.7 | 1.3 | 12 | 250 | 1.5 | 7 | 213 | .25 | .05 | 4.0 | ||||
63 | Fermented | 164 | 60.3 | 1.8 | 0.1 | 37.7 | 0.3 | 0.1 | 12 | 29 | 0.6 | 5 | 5 | 0 | tr. | .01 | .03 | 0.8 | ||
64 | Flour | 372 | 8.8 | 6.6 | 0.4 | 82.7 | 0.3 | 1.5 | 12 | 148 | 0.8 | 4 | 84 | 0 | .10 | .02 | 1.7 | 0 | ||
65 | Nooles | 359 | 12.7 | 8.7 | 0.3 | 77.8 | 0.2 | 0.3 | 17 | 86 | 2.4 | 6 | 73 | .27 | .11 | 2.4 | ||||
66 | Pudding, canned, sweet prserves added | 274 | 39.2 | 2.3 | 5.3 | 53.0 | 0.8 | 0.2 | 32 | 13 | 1.3 | 23 | 21 | 0 | 130 | 0.1 | .01 | tr. | ||
Rice, black (dark colored) (Oryzasative): | ||||||||||||||||||||
Wholegrain: | ||||||||||||||||||||
67 | Nonglutinous | 359 | 12.4 | 8.2 | 2.1 | 76.0 | 0.8 | 1.3 | 16 | 264 | 1.9 | 2 | 117 | 0 | 0 | .36 | .14 | 5.1 | ||
68 | Glutinous | 360 | 12.1 | 7.4 | 2.1 | 77.1 | 0.8 | 1.3 | 21 | 243 | 3.4 | 11 | 288 | 0 | 0 | .30 | .12 | 5.0 | 0 | |
Rice, red (Oryza sativa): | ||||||||||||||||||||
69 | Whole grain, hulled | 354 | 13.2 | 7.4 | 1.6 | 76.6 | 0.6 | 1.2 | 18 | 194 | 1.2 | 2 | 195 | .30 | .10 | 4.2 | ||||
Rye (Secale cereale): | ||||||||||||||||||||
70 | Whole grain or meal | 334 | 12.5 | 12.8 | 2.6 | 70.4 | 1.9 | 1.7 | 38 | 330 | 3.0 | 6 | 0 | 0 | .47 | .20 | 1.7 | |||
Flour: | ||||||||||||||||||||
71 | Light | 356 | 13.5 | 9.5 | 1.2 | 76.1 | 0.7 | 0.7 | 20 | 130 | 2.0 | 3 | 0 | 0 | (.29) | .07 | 0.9 | 0 | ||
72 | Medium | 356 | 13.5 | 10.5 | 1.5 | 73.5 | 1.2 | 1.0 | 26 | 160 | 2.0 | 3 | 0 | 0 | .15 | .10 | 1.3 | 0 | ||
73 | Dark | 321 | 13.5 | 15.8 | 2.5 | 66.3 | 2.3 | 1.9 | 52 | 326 | 4.4 | .47 | .21 | 2.6 | 0 | |||||
Sagopalm See Group 2. | ||||||||||||||||||||
Sorghum (Sorghum vulgare): | ||||||||||||||||||||
74 | Wholegrain | 342 | 12.0 | 10.0 | 3.7 | 72.7 | 2.2 | 1.5 | 22 | 242 | 3.8 | 8 | 44 | 0 | 0 | .33 | .18 | 3.9 | 0 | |
75 | Milled | 357 | 14.3 | 7.6 | 2.4 | 74.7 | 0.6 | 1.0 | 17 | 196 | 3.6 | 4 | 0 | 0 | .10 | .03 | 3.0 | 0 | ||
76 | Flour | |||||||||||||||||||
Wheat (Triticum aestivum; T. vulgare): | ||||||||||||||||||||
Wholegrain or meal: | ||||||||||||||||||||
77 | Hard, red winter | 332 | 12.5 | 11.6 | 2.2 | 72.1 | 2.1 | 1.6 | 48 | 382 | 3.3 | 5 | 500 | 0 | 0 | .37 | .12 | 4.6 | 0 | |
78 | Soft, red winter | 329 | 13.2 | 8.9 | 2.0 | 74.2 | 1.6 | 1.7 | 345 | 643 | 0 | 0 | ||||||||
79 | White wheat | 329 | 13.5 | 10.5 | 2.0 | 72.4 | 2.1 | 1.6 | 35 | 350 | 3.1 | 4 | 0 | 0 | .32 | .10 | 4.5 | |||
80 | Durum | (322) | (14.0) | (12.8) | (1.6) | (69.5) | (2.4) | (2.1) | (48) | (300) | 0 | 0 | .22 | .10 | 3.0 | |||||
Imported | ||||||||||||||||||||
81 | Hard | (330) | (12.5) | (12.3) | (1.8) | (71.7) | (2.3) | (1.7) | (46) | (354) | (3.4) | (3) | (370) | (0) | (0) | (.52) | (.12) | (4.3) | (0) | |
82 | Soft | 334 | 12.0 | 10.4 | 1.9 | 74.2 | 2.0 | 1.5 | 41 | 310 | 3.0 | 3 | 0 | 0 | .28 | .08 | 4.2 | 0 | ||
Flour: | ||||||||||||||||||||
83 | White, nearly whole grain, 93% extraction | (341) | (12.0) | (8.9) | (1.7) | (76.1) | (1.6) | (1.3) | (31) | (329) | (2.5) | (0) | (0) | (.51) | (.09) | (4.5) | (0) | |||
80% extraction: | ||||||||||||||||||||
84 | Hard red winter | 350 | 12.5 | 11.3 | 1.5 | 74.5 | 0.3 | 0.7 | 26 | 176 | 2.0 | 0 | 0 | .31 | .05 | 3.2 | 0 | |||
85 | White wheat | 360 | 12.0 | 9.0 | 1.4 | 77.0 | 0.4 | 0.6 | 18 | 209 | 1.2 | 0 | 0 | .27 | .07 | 2.5 | 0 | |||
Straight grade (approx. 70% extraction) | ||||||||||||||||||||
86 | Hard red wheat | 364 | 12.0 | 11.5 | 1.2 | 74.7 | 0.3 | 0.6 | 16 | 112 | 1.1 | 2 | 0 | 0 | .18 | .06 | 1.3 | 0 | ||
87 | Soft red wheat | 364 | 12.0 | 9.7 | 1.0 | 76.9 | 0.4 | 0.4 | 20 | 97 | 1.1 | 0 | 0 | .08 | .05 | 1.2 | 0 | |||
88 | White wheat | 364 | 12.0 | 8.6 | 1.0 | 78.0 | 0.2 | 0.4 | 17 | 95 | 1.0 | 2 | 0 | 0 | .18 | .05 | 1.3 | 0 | ||
Imported from USA: | ||||||||||||||||||||
89 | Enriched | 364 | 12.0 | 10.5 | 1.0 | 76.1 | 0.3 | 0.4 | 16 | 87 | 2.9 | 2 | 95 | 0 | 0 | .44 | .26 | 3.5 | 0 | |
90 | Unenriched | 364 | 12.0 | 10.5 | 1.0 | 76.1 | 0.3 | 0.4 | 16 | 87 | 2.9 | 2 | 95 | 0 | 0 | .06 | .05 | 0.9 | 0 | |
91 | Cake or pastry | 364 | 12.0 | 7.5 | 0.8 | 79.4 | 0.2 | 0.3 | 17 | 73 | 0.5 | 2 | 95 | 0 | 0 | .03 | .03 | 0.7 | 0 | |
92 | Selfrising flour, enriched, imported from USA | 352 | 11.5 | 9.3 | 1.0 | 74.2 | 0.4 | 4.0 | 265 | 466 | 2.9 | 1,079 | 0 | 0 | .44 | .26 | 3.5 | 0 | ||
93 | Wheat germ | 367 | 9.2 | 27.9 | 9.7 | 49.1 | 2.1 | 4.1 | 65 | 1,200 | 6.6 | 12 | (848) | tr. | tr. | 2.10 | .60 | 7.0 | 0 | |
94 | Wheat bran | 207 | 11.9 | 14.6 | 3.0 | 66.0 | 6.8 | 4.5 | 132 | 975 | 13.8 | 1,138 | 0 | 0 | .54 | .80? | 5.5 | 0 | ||
Parboiled wheat (bulgur), imported from USA, made from: | ||||||||||||||||||||
95 | Club wheat | 359 | 9.0 | 8.7 | 1.4 | 79.5 | 1.7 | 1.4 | 30 | 319 | 4.7 | 262 | .30 | .10 | 4.2 | 0 | ||||
96 | Hard red winter wheat | 354 | 10.0 | 11.2 | 1.5 | 75.7 | 1.7 | 1.6 | 29 | 338 | 3.7 | 229 | .28 | .08 | 4.2 | 0 | ||||
97 | White wheat | 357 | 9.0 | 10.3 | 1.2 | 78.1 | 1.3 | 1.4 | 36 | 300 | 4.7 | 310 | .30 | .10 | 4.2 | 0 | ||||
Wheat products: | ||||||||||||||||||||
98 | Biscuits, plain | 407 | 8.4 | 9.0 | 7.8 | 74.1 | 0.7 | 22 | 67 | 1.5 | .18 | .05 | 0.4 | 0 | ||||||
Breads: | ||||||||||||||||||||
99 | Whole meal | 248 | 33.8 | 8.4 | 0.8 | 55.9 | 0.4 | 1.1 | 16 | 75 | 1.6 | 500 | 0 | 0 | .14 | .06 | 2.0 | 0 | ||
100 | White | 282 | 31.6 | 8.8 | 1.2 | 57.3 | 0.4 | 1.1 | 18 | 74 | 1.0 | 530 | 91 | .11 | .05 | 0.9 | 0 | |||
101 | Raisin | 274 | 34.0 | 7.5 | 1.4 | 56.3 | 0.3 | 0.8 | 12 | 70 | 1.2 | 450 | 0 | 0 | .10 | .03 | 0.7 | 0 | ||
102 | Steamed | |||||||||||||||||||
103 | Cake, sponge | 340 | 20.3 | 6.4 | 3.6 | 69.0 | 0.7 | 106 | .05 | .03 | 0 | |||||||||
104 | Bread crumbs | 359 | 13.6 | 11.6 | 2.0 | 71.6 | 0.3 | 1.2 | 18 | 95 | 1.5 | 550 | (680) | 0 | 0 | .12 | .03 | 0.8 | 0 | |
105 | Doughnuts | 412 | 21.6 | 10.9 | 22.6 | 43.3 | 0.3 | 1.6 | 229 | 111 | ||||||||||
Gluten products: | ||||||||||||||||||||
106 | Freshly made | 118 | 69.8 | 18.0 | 0.2 | 11.8 | 0.1 | 0.2 | 19 | 44 | 3.6 | 38 | 0 | 0 | .03 | .02 | 0.8 | 0 | ||
107 | Mixed with wheat flour, fried | 526 | 1.7 | 22.9 | 32.4 | 42.1 | 0.2 | 0.9 | 161 | 78 | 6.4 | 120 | ||||||||
Macaroni; spaghetti: | ||||||||||||||||||||
Dried: | ||||||||||||||||||||
108 | Enriched | 356 | 13.3 | 11.0 | 0.5 | 74.7 | 0.1 | 0.5 | 22 | 81 | 1.9 | 2 | 132 | 0 | 0 | .40 | .23 | 4.0 | ||
109 | Unenriched | 366 | 11.5 | 11.5 | 1.4 | 74.8 | 0.3 | 0.8 | 15 | 95 | 1.2 | 5 | 0 | 0 | .12 | .04 | 1.0 | 0 | ||
110 | Freshly made | 286 | 30.4 | 8.3 | 0.6 | 60.0 | 0.2 | 0.7 | 29 | 90 | 1.0 | 154 | 0 | 0 | .06 | .01 | 1.3 | 0 | ||
Noodles: | ||||||||||||||||||||
111 | Dried | 357 | 12.3 | 10.2 | 0.8 | 75.0 | 0.2 | 1.7 | 42 | 102 | 1.9 | 923 | 101 | 0 | 0 | .18 | .04 | 2.6 | 0 | |
112 | Cooked | 108 | 75.2 | 2.7 | 2.1 | 19.4 | 0.1 | 0.6 | 21 | 25 | 0.8 | 0 | 0 | .04 | .01 | 0.6 | 0 | |||
113 | Seasoned, fried | 471 | 4.0 | 19.5 | 24.0 | 46.5 | 0.3 | 6.0 | 24 | 80 | 2.2 | 2,000 | 0 | 0 | .01 | .02 | 0.5 | 0 | ||
Instant: | ||||||||||||||||||||
114 | Dried | 382 | 3.5 | 7.4 | 0.6 | 84.3 | 0.6 | 4.2 | 17 | 41 | 2.1 | 501 | 161 | 0 | 0 | .16 | .19 | 1.9 | 0 | |
115 | Dried, soaked | 294 | 26.6 | 6.4 | 0.3 | 64.6 | 0.3 | 2.1 | 7 | 64 | 2.6 | 715 | 125 | 0 | 0 | .18 | .09 | 1.9 | 0 | |
116 | String | 346 | 16.2 | 7.0 | 0.9 | 75.2 | 0.3 | 0.7 | 31 | 87 | 2.3 | tr. | .26 | .06 | 0.9 | 0 | ||||
117 | Strip, fried | 321 | 31.8 | 5.9 | 12.8 | 46.1 | 0.2 | 3.4 | 27 | 86 | 4.8 | 390 | 0 | 0 | .01 | .04 | 1.2 | 0 |
FOOD COMPOSITION TABLE FOR USE IN EAST ASIA
Item No. | Food and Description | Refuse is as purchased | Composition in Terms of 100 Grams, Edible Portion and As Purchased | |||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Food Energy | Moisture | Protein | Fat | Carbohydrate,total (incl.fiber) | Fiber | Ash | Calcium | Phosphorus | Iron | Sodium | Potassium | Retional | Bcarotene Equivalent | Thiamine | Riboflavin | Niacin | Ascorbicacid | |||
2. STARCHY ROOTS, TUBERS | Percent | Calories | Percent | Grams | Grams | Grams | Grams | Grams | Milligrams | Millgrams | Milligrams | Milligrams | Milligrams | Micrograms | Micrograms | Milligrams | Milligrams | Milligrams | Milligrams | |
Arrowhead, oldworld (Sagittaria sagittifolia; S. japonica; S. sinensis): | ||||||||||||||||||||
118 | Corms, raw: | |||||||||||||||||||
a | E.P | 0 | 107 | 70.6 | 5.0 | 0.3 | 22.4 | 0.9 | 1.7 | 13 | 165 | 2.6 | 729 | 0 | 0 | .16 | .04 | 1.4 | 5 | |
b | A.P.; refuse, parings | 19 | 87 | 57.3 | 4.0 | 0.2 | 18.1 | 0.7 | 1.4 | 10 | 134 | 2.1 | 590 | 0 | 0 | .13 | .03 | 1.1 | 4 | |
Arrowroot, Bermuda (Maranta arundinacea): | ||||||||||||||||||||
Roots or rhizomes: | ||||||||||||||||||||
119 | Raw: | |||||||||||||||||||
a | E.P | 0 | 125 | 67.4 | 1.7 | 0.2 | 29.5 | 2.0 | 1.2 | 15 | 18 | 1.9 | .13 | .02 | 0.5 | 7 | ||||
b | A,P.; refuse, parings | 20 | 101 | 53.8 | 1.4 | 0.2 | 23.6 | 1.6 | 1.0 | 12 | 14 | 1.5 | .10 | .02 | 0.4 | 6 | ||||
120 | Dried, E.P. | 0 | 344 | 13.9 | 1.4 | 0 | 84.4 | 0.3 | 19 | 54 | 3.4 | |||||||||
121 | Starch | 342 | 14.8 | 0.4 | 0.1 | 84.5 | 0.2 | 7 | 22 | 1.2 | 0 | 0 | .04 | 0 | 0 | |||||
Banana, common varieties. See Group 6. | ||||||||||||||||||||
Breadfruit (Artocarpus altlis; A. communis): | ||||||||||||||||||||
Fruit, mature: | ||||||||||||||||||||
Yellowish brown: | ||||||||||||||||||||
122 | Raw: | |||||||||||||||||||
a | E.P | 0 | 96 | 72.9 | 1.3 | 0.3 | 24.7 | 1.3 | 0.8 | 29 | 40 | 0.7 | 13 | 396 | 10 | .08 | .06 | 1.2 | 12 | |
b | A.P.; refuse, skin and core | 20 | 76 | 58.4 | 1.0 | 0.2 | 19.8 | 1.0 | 0.6 | 23 | 32 | 0.6 | 10 | 317 | 10 | .06 | .05 | 1.0 | 10 | |
123 | Boiled, E.P | 0 | 121 | 65.2 | 1.4 | 0.3 | 31.7 | 1.4 | 24 | 67 | 0.4 | 25 | .11 | .06 | 1.3 | 10 | ||||
124 | Green raw | |||||||||||||||||||
a | E.P | 0 | 108 | 69.3 | 1.3 | 0.3 | 28.2 | 0.9 | 21 | 59 | 0.4 | 0 | 0 | .12 | .06 | 0.9 | 17 | |||
b | A.P.; refuse, skin and core | 20 | 86 | 55.5 | 1.0 | .2 | 22.6 | 0.7 | 17 | 47 | 0.3 | 0 | 0 | .10 | .05 | 0.7 | 14 | |||
Fruit, immature. See Group 6. | ||||||||||||||||||||
Burdock, great; goba (Arctium lappa): | ||||||||||||||||||||
Root: | ||||||||||||||||||||
125 | Raw: | |||||||||||||||||||
a | E.P | 0 | 89 | 76.5 | 2.5 | 0.1 | 20.1 | 1.7 | 0.8 | 50 | 58 | 1.2 | 30 | 180 | 0 | .25 | .08 | 0.3 | 2 | |
b | A.P.; refuse, scrapings and trimmings | 24 | 68 | 58.1 | 1.9 | 0.1 | 15.3 | 1.3 | 0.6 | 38 | 44 | 0.9 | 23 | 137 | 0 | .19 | .06 | 0.2 | 2 | |
126 | Boiled, E.P | 0 | 102 | 73.6 | 0.7 | 0 | 24.9 | 1.7 | 0.8 | 43 | 26 | 1.4 | 0 | .04 | .06 | 0.3 | tr. | |||
Cassava, bitter, common (Manihot esculenta; M. utilissima): | ||||||||||||||||||||
Root: | ||||||||||||||||||||
127 | Raw: | |||||||||||||||||||
a | E.P | 0 | 135 | 65.5 | 1.0 | 0.2 | 32.4 | 1.0 | 0.9 | 26 | 32 | 0.9 | 2 | 394 | 0 | .05 | .04 | .6 | 34 | |
b | A.P.; refuse, brown skin and thin inner layer | 27 | 98 | 47.9 | 0.7 | 0.1 | 23.7 | 0.7 | 0.6 | 19 | 23 | 0.6 | 1 | 288 | 0 | .04 | .03 | 0.4 | 21 | |
128 | Dried, E.P. | 333 | 15.7 | 1.4 | 0.5 | 80.6 | 1.2 | 1.8 | 96 | 81 | 7.9 | 0 | .06 | .05 | 0.8 | 0 | ||||
129 | Fermented, E.P. | 0 | 174 | 56.1 | 0.5 | 0.1 | 42.5 | 0.8 | 30 | 30 | 0 | 0 | .07 | |||||||
130 | Flour or meal | 363 | 901 | 1.1 | 0.5 | 88.2 | 2.2 | 1.1 | 84 | 37 | 1.0 | 11 | 926 | .02 | .03 | 0.6 | ||||
131 | Starch | 354 | 12.0 | 0.5 | 0.3 | 86.9 | 0.3 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | ||||
132 | Grits | 362 | 9.2 | 1.8 | 0.4 | 87.9 | 2.7 | 0.7 | 46 | 25 | 0.4 | .01 | .02 | 0.4 | ||||||
133 | Tapioca, pearls, E.P | 358 | 9.6 | 1.4 | 0.4 | 87.1 | 1.5 | 57 | 163 | 1.9 | 0 | .04 | 0 | |||||||
134 | Chips (indonesia) | 0 | 349 | 12.0 | 0.5 | 0.2 | 85.9 | 1.4 | 0 | 0 | 0 | 0 | 0 | 0 | ||||||
Cassava, sweet (Manihot dulcis): | ||||||||||||||||||||
Root: | ||||||||||||||||||||
135 | Raw: | |||||||||||||||||||
a | E.P | 0 | (138) | (65.2) | (1.0) | (0.4) | (32.8) | (1.0) | (0.6) | (40) | (34) | (1.4) | (tr.) | (.05) | (.04) | (0.6) | (19) | |||
b | A.P.; refuse, scrapings. | 27 | (101) | (47.7) | (0.7) | (0.3) | (23.9) | (0.7) | (0.4) | (29) | (25) | (1.0) | (tr.) | (.04) | (.03) | (0.4) | (14) | |||
136 | Dried | 0 | (357) | (8.7) | (1.3) | (0.5) | (86.6) | (1.8) | (2.9) | (121) | (118) | |||||||||
Dasheen. See Taro. | ||||||||||||||||||||
Devilstongue (Hydrosme rivieri; Amorphophallus rivieri): | ||||||||||||||||||||
137 | Tuber, raw, E.P | 0 | 82 | 78.8 | 1.2 | 0.2 | 19.0 | 0.8 | 0.8 | 43 | 22 | 0.6 | 270 | .08 | tr. | |||||
Elephant foot. See Giantarum sp. | ||||||||||||||||||||
Giantarum, whitespot (Amorphophallus campanulatus): | ||||||||||||||||||||
138 | Corms, raw: | |||||||||||||||||||
a | E.P | 0 | 81 | 78.5 | 2.0 | 0.2 | 18.4 | 0.7 | 0.9 | 38 | 38 | 2.4 | 5 | 416 | 0 | .06 | .02 | 1.7 | 6 | |
b | A.P.; refuse, parings | 12 | 72 | 69.0 | 1.8 | 0.2 | 16.2 | 0.6 | 0.8 | 33 | 33 | 2.1 | 4 | 367 | 0 | .05 | .02 | 1.5 | 5 | |
Goba. See Burdock, great. | ||||||||||||||||||||
Indian potato. See Group 5. | ||||||||||||||||||||
Jackfruit. See Group 6. | ||||||||||||||||||||
Kudzubean, thunberg (pueraria thunbergiana): | ||||||||||||||||||||
Roots: | ||||||||||||||||||||
139 | Raw: | |||||||||||||||||||
a | E.P | 0 | 113 | 68.6 | 2.1 | 0.1 | 27.8 | 0.7 | 1.4 | 15 | 18 | 0.6 | ||||||||
b | A.P.; refuse, skin. | 7 | 106 | 63.7 | 2.0 | 0.1 | 25.9 | 0.7 | 1.3 | 14 | 17 | 0.6 | ||||||||
140 | Starch | 0 | 340 | 16.5 | 0.2 | 0.1 | 83.1 | 0 | 0.1 | 35 | 18 | 2.0 | 2 | 0 | 0 | 0 | 0 | 0 | 0 | |
Lotus, Hindu. see Group 5. | ||||||||||||||||||||
Matai. See Group 5. | ||||||||||||||||||||
Plantain;cooking banana (Musa paradisiaca): | ||||||||||||||||||||
Fruit: | ||||||||||||||||||||
Raw: | ||||||||||||||||||||
141 | Ripe: | |||||||||||||||||||
a | 2 E.P. | 0 | 112 | 68.2 | 0.9 | 0.2 | 29.7 | 0.4 | 1.0 | 18 | 38 | 0.6 | 475 | .15 | .06 | 0.7 | 11 | |||
b | A.P.; refuse, skin. | 31 | 77 | 47.1 | 0.6 | 0.1 | 20.5 | 0.3 | 0.7 | 12 | 26 | 0.4 | 330 | .03 | .04 | 0.5 | 8 | |||
142 | Boiled. | 0 | 111 | 69.1 | 0.8 | 0.3 | 29.4 | 0.4 | 9 | 32 | 1.2 | 345 | .04 | .06 | 0.6 | 12 | ||||
Potato, white (Solanum tuberosum): | ||||||||||||||||||||
Tuber: | ||||||||||||||||||||
143 | Raw: | |||||||||||||||||||
a | E.P. | 0 | 82 | 78.3 | 2.0 | 0.1 | 18.7 | 0.4 | 0.9 | 9 | 52 | 0.8 | 7 | 396 | tr. | .10 | .04 | 1.6 | 18 | |
b | A.P.; refuse, parings. | 13 | 71 | 68.1 | 1.7 | 0.1 | 16.3 | 0.3 | 0.8 | 8 | 45 | 0.7 | 6 | 344 | tr. | .09 | .03 | 1.4 | 16 | |
144 | Boiled, without skin. | 0 | 72 | 81.0 | 1.9 | 0.1 | 16.3 | 0.3 | 0.7 | 7 | 44 | 0.87 | (2) | (279) | tr. | .06 | .02 | 1.3 | 11 | |
145 | Flakes, mashed and dried | 361 | 7.5 | 6.0 | 0.6 | 84.2 | 1.6 | 1.7 | 24 | 150 | 3.17 | 0 | .25 | .05 | 2.0 | 30 | ||||
146 | Chips, fried | 562 | 4.2 | 3.6 | 43.8 | 45.9 | 0.9 | 2.5 | 18 | 74 | 1.6 | 0 | .02 | 0.5 | 0 | |||||
147 | Starch | 332 | 17.5 | 0.1 | 0.1 | 82.1 | 0 | 0.2 | 10 | 38 | 1.5 | 2 | 0 | 0 | 0 | 0 | 0 | 0 | ||
Sagopalm (Metroxylon spp.): | ||||||||||||||||||||
148 | Meal | 357 | 13.1 | 1.4 | 0.2 | 85.9 | 0.2 | 0.4 | 15 | 10 | 1.4 | 8 | 36 | 0 | 0 | .01 | 0 | |||
149 | Noodles | 330 | 17.0 | tr. | 0 | 81.8 | (0.2) | 1.2 | 27 | 10 | 0.9 | 8 | 35 | 0 | 0 | 0 | 0 | 0 | 0 | |
Spiny yam. See Yam, Chinese. | ||||||||||||||||||||
Sweetpotato(Ipomoes batatas): | ||||||||||||||||||||
Tuber: | ||||||||||||||||||||
Raw: | ||||||||||||||||||||
150 | Pale variety: | |||||||||||||||||||
a | E.P | 0 | 108 | 72.3 | 1.0 | 0.3 | 25.6 | 0.8 | 0.7 | 21 | 50 | 0.9 | 31 | 210 | 35 | .14 | .05 | 0.7 | 21 | |
b | A.P.; refuse, parings | 13 | 95 | 63.0 | 0.9 | 0.3 | 22.3 | 0.7 | 0.6 | 18 | 44 | 0.8 | 27 | 183 | 30 | .12 | .04 | 0.6 | 18 | |
151 | Yellow variety: | |||||||||||||||||||
a | E.P | 0 | 115 | 70.7 | 1.2 | 0.3 | 27.1 | 0.8 | 0.7 | 36 | 56 | 0.9 | 36 | 304 | 1,680 | .12 | .05 | 0.6 | 30 | |
b | A.P.; refuse, parings | 13 | 100 | 61.5 | 1.0 | 0.3 | 23.6 | 0.7 | 0.6 | 31 | 49 | 0.8 | 31 | 264 | 1,460 | .10 | .04 | .5 | 26 | |
152 | Boiled, yellow, E.P | 114 | 70.7 | 1.0 | 0.1 | 27.4 | 0.6 | 0.8 | 36 | 56 | 0.9 | 36 | 304 | .08 | .05 | 0.4 | 11 | |||
Dried: | ||||||||||||||||||||
153 | Pale variety | 7.6 | 2.5 | 0 | 0 | .03 | .07 | 0 | 2 | |||||||||||
154 | Yellow variety | 6.6 | 2.9 | 695 | .12 | .11 | 29 | |||||||||||||
155 | Flour | 339 | 13.2 | 2.2 | 0.9 | 80.8 | 3.0 | 2.9 | 50 | 95 | 2.0 | 60 | 1,187 | 0 | 0 | .24 | .09 | 1.5 | 0 | |
156 | Starch | 336 | 16.5 | 0.1 | 0.1 | 83.2 | 0 | 0.1 | 35 | 18 | 2.0 | 0 | 0 | 0 | 0 | 0 | 0 | |||
157 | Steamed, dried | 301 | 23.5 | 1.8 | 0.8 | 71.8 | 2.2 | 2.1 | 30 | 115 | 1.6 | 164 | 150 | 0 | 0 | .18 | .09 | 1.2 | 0 | |
Leaves. See Group 5. | ||||||||||||||||||||
Taro; dasheen (Colocasia antiquorum; C. esculenta) | ||||||||||||||||||||
Tuber: | ||||||||||||||||||||
158 | Raw: | |||||||||||||||||||
a | E.P | 0 | 94 | 75.4 | 2.2 | 0.4 | 21.0 | 0.8 | 1.0 | 34 | 62 | 1.2 | 10 | 448 | tr. | .12 | .04 | 1.0 | 8 | |
b | A.P.; refuse, skins | 16 | 78 | 63.5 | 1.8 | 0.3 | 17.6 | 0.7 | 0.8 | 28 | 52 | 1.0 | 8 | 376 | tr. | .10 | .03 | 0.8 | 7 | |
159 | Boiled, E.P | 0 | 124 | 67.8 | 1.9 | 0.3 | 28.8 | 1.2 | 48 | 48 | 0.9 | 11 | 498 | tr. | .08 | .05 | 0.6 | 4 | ||
160 | Dried, E.P | 0 | 284 | 27.0 | 3.9 | 0.5 | 66.7 | 0.8 | 1.9 | 34 | 166 | 5.6 | ||||||||
161 | Poi, 2 finger, 17% solid | 0 | 67 | 83.0 | 0.6 | 0.1 | 16.0 | 0.3 | 11 | 22 | 0.4 | 0 | .04 | .02 | 0.3 | 5 | ||||
Yam, Chinese; spiny yam (Dioscorea esculenta): | ||||||||||||||||||||
Tuber: | ||||||||||||||||||||
162 | Raw: | |||||||||||||||||||
a | E.P | 0 | 102 | 73.6 | 1.5 | 0.2 | 23.9 | 0.6 | 0.8 | 12 | 35 | 0.8 | 8 | 366 | .10 | .01 | 0.8 | 15 | ||
b | A.P.; refuse, skins | 15 | 87 | 62.5 | 1.3 | 0.2 | 20.3 | 0.5 | 0.7 | 10 | 30 | 0.7 | 7 | 311 | .09 | .01 | 0.7 | 13 | ||
Yam, goa (Dioscores aculeata): | ||||||||||||||||||||
163 | Tuber, raw: | |||||||||||||||||||
a | E.P | 0 | 95 | 75.0 | 1.5 | 0.1 | 22.4 | 1.0 | 14 | 49 | 0.8 | 0 | .05 | 4 | ||||||
b | A.P.; refuse, skins | 15 | 81 | 63.8 | 1.3 | 0.1 | 19.0 | 0.8 | 12 | 42 | 0.7 | 0 | .04 | 3 | ||||||
Yam, Luzon (Dioscorea luzonensis) | ||||||||||||||||||||
164 | Tuber, raw: | |||||||||||||||||||
a | E.P | 0 | 97 | 74.7 | 2.5 | 0.1 | 22.1 | 0.4 | 0.6 | 60 | 41 | 0.7 | 8 | 305 | 0 | .11 | .02 | 0.7 | 18 | |
b | A.P.; refuse, skins | 23 | 75 | 57.5 | 1.9 | 0.1 | 17.0 | 0.3 | 0.5 | 46 | 32 | 0.5 | 6 | 235 | 0 | .08 | .02 | 0.5 | 14 | |
Yam, sp. (Dioscores spp.): | ||||||||||||||||||||
165 | Tuber, raw: | |||||||||||||||||||
a | E.P | 0 | 108 | 71.8 | 2.0 | 0.1 | 25.1 | 0.5 | 1.0 | 22 | 39 | 1.0 | 10 | 294 | 0 | .10 | .04 | 0.7 | 8 | |
b | A.P.; refuse, skins | 13 | 93 | 62.5 | 1.7 | 0.1 | 21.8 | 0.4 | 0.9 | 19 | 34 | 0.9 | 9 | 256 | 0 | .09 | .03 | 0.6 | 7 | |
Yam, winged (Dioscrores alata): | ||||||||||||||||||||
166 | Tuber, raw: | |||||||||||||||||||
a | E.P | 0 | 87 | 76.4 | 1.9 | 0.2 | 19.9 | 0.6 | 1.6 | 38 | 28 | 1.1 | 12 | 397 | 5 | .10 | .04 | 0.5 | 6 | |
b | A.P.; refuse, skins | 12 | 77 | 67.2 | 1.7 | 0.2 | 17.5 | 0.5 | 1.4 | 33 | 25 | 1.0 | 10 | 349 | 5 | .09 | .04 | 0.4 | 5 | |
167 | Dried, E.P | 0 | 346 | 12.4 | 2.8 | 0.7 | 82.6 | 1.5 | 1.5 | |||||||||||
Yambean, tuber. See Group 5. | ||||||||||||||||||||
Yambean, wayaka; tuber. See Group 5. | ||||||||||||||||||||
3. GRAIN LEGUMES AND LEGUME PRODUCTS | ||||||||||||||||||||
Adzuki bean (Phaseolus angularis): | ||||||||||||||||||||
Seeds: | ||||||||||||||||||||
168 | Dried, E.P | 0 | 324 | 15.0 | 21.1 | 1.0 | 59.5 | 3.9 | 3.4 | 82 | 313 | 6.4 | 14 | 1,500 | tr. | .45 | .15 | 2.2 | 0 | |
169 | Processed; “Azukian”(Japan) | 0 | 349 | 10.0 | 24.8 | 0.4 | 63.8 | 1.5 | 1.0 | 55 | 210 | 7.0 | 0 | .01 | .03 | 0.8 | 0 | |||
170 | Boiled, sweetened | 0 | 218 | 45.3 | 3.0 | 0.1 | 50.7 | 0.6 | 0.9 | 26 | 66 | 3.9 | 0 | .05 | .01 | 0.1 | 0 | |||
Asparagus bean. See Cowpea, yardlong. | ||||||||||||||||||||
Asparagus pea. See Goabean. | ||||||||||||||||||||
Bambara groundnut; jugo bean (Voandzeia sub terranea): | ||||||||||||||||||||
171 | Whole seed, dried, E.P | 0 | 370 | 10.1 | 16.0 | 6.0 | 65.0 | 3.0 | 85 | 264 | 4.2 | 0 | .18 | 0 | ||||||
Bengal gram. See Chickpea. | ||||||||||||||||||||
Blackeyed pea. See Cowpea, catjang. | ||||||||||||||||||||
Blackgram. See Mungo bean. | ||||||||||||||||||||
Broadbean; horsebean (Vicia faba; Fabavulgaris): |