FOOD COMPOSITION TABLE FOR USE IN EAST ASIA 1972

8. MEAT, POULTRY AND GAME (contd.)

Item No.	Food and Description	Refuse is as purchased	Composition in Terms of 100 Grams, Edible Portion and As Purchased
Item No.	Food and Description	Refuse is 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
1062	Very young birds (Live weight under
	3 1/2 lbs.):
a	E.P.	0	151	71.5	20.2	7.2	0	0	1.1	14	200	1.5			50	40	.08	.16	(6.1)
b	A.P.; refuse, bones, feathers, head, feet, inedible viscera, blood	51	74	35.1	9.9	3.5	0	0	0.5	7	98	0.7			25	20	.04	.08	5.0
c	A.P.; dressed; refuse, head, feet, inedible viscera, and bones	45	83	39.3	11.1	4.0	0	0	0.6	8	110	0.8			30	25	.04	.09	5.6
d	A.P.; ready to cook; refuse, bones	25	114	53.6	15.2	5.4	0	0	0.8	10	150	1.1			35	30	.06	.12	7.6
1063	Young birds (Live weight over 3 1/2 lbs.):
a	E.P.	0	200	66.2	20.2	12.6	0	0	1.0	14	200	1.5			85	75	.08	.16	8.0
b	A.P.; live, refuse, blood, feathers, head, feet, inedible viscera, and bones	46	108	35.8	10.9	6.8	0	0	0.5	8	108	0.8			45	40	.04	.09	4.3
c	A.P.; dressed, refuse, head, feet, inedible viscera, and bones	39	122	40.4	12.3	7.7	0	0	0.6	9	122	0.9			50	45	.05	.10	4.9
d	A.P.; ready to cook; refuse, bones	23	154	50.9	15.6	9.7	0	0	0.8	11	154	1.2			65	60	.06	.12	6.2
1064	Mature birds:
a	E.P.	0	302	55.9	18.0	5.0	0	0	1.1	14	200	1.5			170	145	.08	.16	8.0
b	A.P.; live, refuse, blood, feathers, head, feet, inedible viscera, and bones	42	175	32.5	10.4	14.5	0	0	0.6	8	118	0.9			100	85	.05	.09	4.6
c	A.P.; dressed; refuse, head, feet, inedible viscera, and bones	36	193	35.5	11.5	16.0	0	0	0.7	9	128	1.0			110	95	.05	.10	5.1
d	A.P.; ready to cook; refuse, bones	20	242	44.7	14.4	20.0	0	0	0.9	11	160	1.2			140	120	.06	.13	6.4
	Raw:
	Young birds, cut up pieces:
1065	Breast, white meat:
a	E.P	(0)	(110)	(76.0)	(20.8)	(2.4)	(0)	(0)	(0.8)	(11)	(214)	(1.2)			(20)	(15)	(.15)	(.16)	(7.9)
b	A.P;refuse, bones	(21)	(87)	(50.1)	(16.4)	(1.9)	(0)	(0)	(0.6)	(9)	(169)	(0.9)			(15)	(10)	(.04)	(.13)	(6.2)
	Leg, dark, meat:
1066	Drumstick:
a	E.P.	(0)	(115)	(76.5)	(18.8)	(3.9)	(0)	(0)	(0.8)	(13)	(186)	(1.6)			(25)	(20)	(.06)	(.32)	(4.3)
b	A.P.; refuse, bones.	(40)	(69)	(45.9)	(11.3)	(2.3)	(0)	(0)	(0.5)	(8)	(112)	(1.0)			(15)	(10)	(.04)	(.19)	(2.6)
1067	Thigh:
a	E.P	(0)	(128)	(75.5)	(18.1)	(5.6)	(0)	(0)	(0.8)	(12)	(186)	(1.6)			(40)	(35)	(.06)	(.33)	(5.7)
b	A.P;refuse, bones	(25)	(96)	(56.7)	(13.5)	(4.2)	(0)	(0)	(0.6)	(9)	(140)	(1.2)			(30)	(25)	(.04)	(.25)	(4.3)
1968	Neck:
a	E.P.	(0)	(151)	(74.5)	(15.5)	(9.4)	(0)	(0)	(0.6)	(11)	(182)	(1.9)			(65)	(55)	(.05)	(.25)	(3.0)
b	A.P;refuse, bones	(52)	(72)	(35.8)	(7.4)	(4.5)	(0)	(0)	(0.3)	(5)	(87)	(0.9)			(30)	(25)	(.02)	(.12)	(1.4)
1069	Back:
a	E.P	(0)	(157)	(73.3)	(16.6)	(9.6)	(0)	(0)	(0.6)	(12)	(185)	(1.7)			(65)	(55)	(.05)	(.23)	(4.3)
b	A.P;refuse, bones	(46)	(85)	(39.6)	(8.9)	(5.2)	(0)	(0)	(0.3)	(6)	(100)	(0.9)			(35)	(30)	(.03)	(.12)	(2.3)
1070	Wing:
a	E.P	(0)	(146)	(73.5)	(18.5)	(7.4)	(0)	(0)	(0.6)	(10)	(203)	(1.5)			(55)	(40)	(.04)	(.14)	(4.1)
b	A.P;refuse, bones	(51)	(71)	(36.0)	(9.1)	(3.6)	(0)	(0)	(0.3)	(5)	(99)	(0.7)			(25)	(20)	(.02)	(.07)	(2.0)
1071	Canned, reasted, E.P	0	229	55.2	26.6	107	4.0	0	2.7	20	210	2.9			0	0	.04	.13		0
1072	Skin, raw, E.P	0	230	57.3	31.1	10.8		0	0.8	5	79	1.3			0	0	.06	.09	2.9	0
1073	Soup, made from bones	0	21	98.6	0.5	0			0.9	1	12	1.0			0	0	.06	.06	1.5	0
	Dog (Canis Familiaris):
1074	Meat, raw, E.P.	0	274	60.8	14.5	23.5	0	0	1.2	26	219	3.6	131	292			.04	.08	1.8
	Duck, domesticated (Anas boschas domesticus):
	Meat:
1075	Raw:
a	E.P.	0	54.4	326	16.0	28.6	0	0	1.0	15	188	1.8					.10	.24	5.6
b	A.P.; dressed, refuse, bones, head, feet, inedible viscers	26	34.9	209	10.2	18.3	0	0	0.6	10	120	1.2					.06	.15	3.6
c	A.P.; drawn; refuse, bones	16	45.8	274	13.4	24.0	0	0	0.8	13	158	1.5					.08	.20	4.7
1076	Roasted:
a	E.P.	0	183	65.4	21.9	0.9	0	1.9	29	191	5.7		265
b	A.P.; refuse, bones	32	124	44.5	14.9	6.7	0.6	0	1.3	20	130	3.9		180
1077	Pickled:
a	E.P.	0	303	45.0	26.0	19.3	4.5	0	5.2	80	163	4.6		325
b	A.P.; refuse, bones	30	212	31.5	18.2	13.5	3.2	0	3.6	56	114	3.2		228
1078	Salted, pressed:
a	E.P.	0	815	37.0	9.6	45.0	0	0	8.4	64	149	2.7		458
b	A.P.; refuse, bones	30	570	5.9	6.7	31.5	0	0	5.9	45	104	1.9		321
	Feet:
1079	Raw:
a	E.P	0	134	74.0	18.2	6.3	0	tr.	1.5	79	130	2.0	30	21			.05	.07	0.2
b	A.P; refuse, bones, nails and tendons	53	64	34.7	8.6	3.0	0	tr.	0.7	37	61	0.9	14	10			.02	.03	0.1
1080	Dried:
a	E.P	0	401	14.5	59.4	16.3	0	0	9.8	194	515	21.3		513			.08	.12	0.3
b	A.P; refuse, bones	58	168	6.2	24.9	6.8	0	0	4.1	81	216	8.9		215			.03	.05	0.1
	Duck, wild (Anas boschas):
1081	Raw:
	E.P	0	126	73.6	23.7	2.7	0	0	1.2	17	290				0	0	.26	.26	5.0
	Frog (Rana tigerina):
1082	Raw:
a	E.P	0	68	83.6	15.3	0.3	0		0.8	23	176	1.3		243	0	0	.06	.14	1.9	3
b	A.P; refuse, viscera and bones	62	26	31.8	5.8	0.1	0		0.3	9	67	0.5		92	0	0	.02	.05	0.5	1
	Frog, bull (Rana catesbeiana):
1083	Raw:
a	E.P	0	88	78.8	19.9	0.3	0	0	1.0	3	140	0.3			5	0	.10	.06	1.2
b	A.P;refuse, viscera, and bones
1084	Leg meat only, E.P.
	Gizzard:
	Raw:
1085a	Chicken, E.P	0	107	76.1	20.3	2.0	0.6	0	1.0	28	150	6.5		200			.05	.22	5.1
b	A.P	33	71	51.0	13.6	1.3	0.4	0	0.7	19	100	4.3		134			.03	.15	3.4
1086a	Duck, E.P	0	110	77.7	20.2	2.3	0.8	0	1.0	28	154	5.1					.07	.20	5.6
b	A.P	11	98	67.4	18.0	2.0	0.7	0	0.9	25	137	4.5					.06	.18	5.0
	Dried, E.P.:
1087	Duck	0	266	27.5	53.8	2.4	3.9	0	12.4	23	376	15.6		838			.18	.57	16.0
	Goat (Capra hirsus):
	Meet, raw, E.P.:
1088	Lean:
a	E.P.	0	179	69.7	18.0	11.3	0	0	1.0	10	168	2.6	90		0	0	.18	.18	4.5
b	A.P.; refuse, bones	14	154	60.0	15.5	9.6	0	0	0.9	9	144	2.2	77		0	0	.15	.15	4.1
1089	Medium fat:
a	E.P.	0	357	51.6	15.2	32.4	0	0	0.8	11	129	2.0					.07	.13	4.9
b	A.P.; refuse, bone and trimming	19	289	41.9	12.3	26.2	0	0	0.6	9	104	1.6					.06	.10	4.0
1090	Fat, E.P.	0	542	34.5	9.3	55.7	0	0	0.5	7	90	0.9					.06	.10	4.0
	Goose, domesticated (Anser domesticus):
1091	Raw:
a	E.P, flesh, skin, and giblets	0	167	72.4	15.4	11.2	0	0	1.0	12	191	3.5		253			.16	.22	5.4
b	A.P, dressed	34	110	47.7	10.2	7.4	0	0	0.7	8	126	2.3		167			.10	.14	3.6
	Ham, See Pork.
	Hare, See Rabbit, field or wild.
	Head, raw:
1092	Hog:
a	E.P.	0	430	44.6	13.4	41.3		0	0.7
b	A.P.; refuse, bone and skin	68	137	14.3	4.3	13.2		0	0.2
	Heart, raw, E.P.:
1093	Beef	0	122	78.1	14.4	5.8	1.0	0	0.7	7	147	4.8			40	10	.35	.36	7.0	1
1094	Chicken	0	126	75.6	16.0	5.5	2.0	0	1.0	21	185	5.3
1095	Duck	0
1096	Goat	0	122	80.0	11.1	8.3	0	0	0.6	11	102	4.5			0	0	1.56	2.13	27.7	8
1097	Hog	0	123	76.9	15.2	5.9	1.2	0	0.8	26	169	3.0		134	25	5	.36	.1	5.4	1
	Horse (Equus caballus):
1098	Meat, raw, E.P.	0	121	74.6	20.5	3.7	0	0	1.2	4	200	2.0	100		5	0	.10	.10	3.5
	Intestines, raw, E.P.:
1099	Beef	0	139	75.8	14.5	8.3	0.6	0	0.8	10	156	3.4			30	5	.20	.20	6.1	5
1100	Chicken	0	117	78.4	12.7	6.1	1.9?	0	0.9	12	193	4.6			0	0	.06	.36	4.3	7
1101	Duck	0	86	83.0	12.6	3.3	0.5	0	0.6	11	17	3.8			0	0	.09	.33	4.3	1
1102	Hog	0	152	78.4	6.4	13.0	1.8	0	0.4	7	48	0.8		83			.09	.08	1.6	0
	Kidney, raw, E.P.:
1103	Beef	0	91	80.3	15.6	2.5	0.4	0	1.2	14	202	7.5	200				.30	1.58	6.7	9
1104	Goat	0	99	79.0	16.3	3.2	0.2	0	1.3	48?	279	11.7?					.49	1.78	8.2	7
1105	Hog	0	105	78.9	14.8	4.3	0.8	0	1.2	7	238	6.6		390			.36	1.31	6.7	8
	Lamb. See Mutton.
	Liver:
	Raw, E.P.:
1106	Beef	0	128	71.6	19.0	3.1	5.0	0	1.3	7	310	8.7	110	213	11,850	2,635	.32	1.68	12.8	24
1107	Calf	0	155	70.4	19.3	7.5	1.4	0	1.4	7	354	5.6	(73)	(281)	6,075	1,350	.20	2.00	11.4	33
1108	Chicken	0	144	72.0	17.8	6.6	2.3	0	1.3	10	297	9.7		335	8,695	1,930	.36	1.92	10.0	7
1109	Duck	0	168	69.7	16.9	9.7	2.2	0	1.5	14	244	3.9					.36	1.32	10.0	8
1110	Goat	0	159	68.9	18.5	7.2	4.0	0	1.4	9	414	6.6			13,635	3,030	.42	3.57	18.9	17
1111	Hog	0	131	71.9	19.9	4.1	2.4	0	1.7	8	361	14.4	110	447	3,835	850	.40	2.34	16.6	13
1112	Mutton	0	171	66.0	21.7	7.3	3.2		1.8	9	414	6.6		420
1113	Canned, roasted, chicken liver	0	257	51.9	25.6	14.0	5.6	0	2.9	20?	280	7.9					.10	.88
1114	Paste	0	239	57.4	16.3	15.4	7.9	0	3.0	51	290	6.5					.09	.90	8.0
	Lung, raw, E.P.:
1115	Beef	0	61	86.4?	11.8	1.2	0	0	0.6	10	157	5.0					.09	.12	3.4	0
1116	Goat	0	112	75.8	20.22	2.8	0	0	1.2	17	66	9.3					.01	.15	0.4	0
1117	Hog.	0	90	81.3	14.7	3.0	0	0	1.0	16	274	2.8					.10	.13	3.1	0
	Mutton; lamb (Ovis aries):
1118	Lean:
a	E.P.	0	206	67.2	17.1	14.8	0	0	0.9	10	191	2.6					.15	.21	4.9
b	A.P.; refuse, bones and fat trimmed.	31	142	46.4	11.8	10.2	0	0	0.6	7	132	1.8					.10	.14	3.4
1119	Medium fat:
a	E.P.	0	317	55.8	15.7	27.7	0	0	0.8	9	157	2.4					.14	.20	4.5
b	A.P.; refuse, bones and fat trimmed.	22	247	43.6	12.2	21.6	0	0	0.6	7	122	1.9					.11	.16	3.5
	Ouzel, dusky (Merula eunomus):
1120	Meat, raw, E.P.	0	92	80.4	13.1	4.0	0	0	2.5	410	500						.30	.21	5.5
	Ox tail. See Tail, ox.
	Pheasant (Phasianus versicolor):
1121	Meat, raw:
a	E.P.	0	140	70.0	24.8	3.8	0	0	1.4	10	287	0.4					.10	.13	5.0
b	A.P.; refuse, bones and viscera	70	42	21.1	7.4	1.1			0.4	3	86	0.1					.40	.04	1.5
	Pigeon. See Squab.
	Pork (Sus scrofa):
	Carcass, fresh:
1122	Lean:
a	E.P.	0	376	50.1	14.1	35.0	0	0	0.8	8	151	2.1					.69	.16	3.7
b	A.P.; refuse, bones	18	311	40.8	11.6	29.0	0	0	0.6	7	124	1.7					.57	.13	3.0
1123	Medium fat:
a	E.P.	0	457	42.5	11.9	45.0	0	0	0.6	7	117	1.8					.58	.14	3.1
b	A.P.; refuse, bones and some fat trimmed	12	406	37.0	10.5	40.0	0	0	103	1.6							.51	.12	2.7
1124	Feet, fresh:
a	E.P.	0	305	57.1	15.8	26.3	0	0	0.8
b	A.P.; refuse, bones	74	79	14.9	4.1	6.8	0	0	0.2
	Skin, E.P.:
1125	Fresh	0	314	50.3	26.4	22.7	0	0		0.6
1126	Dried, fried	0	548	4.6	65.0	30.0	0	0	0.4	17	40	2.0					.29	.05	0	0
1127	Dried, fried, soaked, prepared before cooking	0	81	83.3	13.3	2.7	0	0	0.7	11	8	0.4
	Spareribs, fresh:
1128	Lean:
a	E.P.	0	268	57.0	23.8	18.5	0	0	0.9	78	9	14.0
b	A.P.; refuse, bones	27	195	41.7	17.2	13.5	0	0	0.6	57	6	10.2
	Spareribs, fresh:
1129	Medium fat:
a	E.P.
b	A.P.; refuse, bones fat trimmed
	Pork, preserved:
1130	Dried, crushed	0	372	14.9	55.2	11.8	7.8	0	10.0	56	419	12.8		771			.20	.30	8.6	0
1131	Dried, soybean sauce added	0	615	21.8	11.0	62.4	1.4	0	3.4	10	128	0.1					.45	.14	2.1	0
1132	Cured, bacon	0	451	43.0	12.0	44.3	0.1	0	0.7	9	130	1.2	75				.40	.10	4.0	0
	Ham, smoked:
1133	Lean:
a	E.P.	0	310	49.4	19.5	25.0	0.3	0	5.8	11	234	2.9					.81	.22	4.6
b	A.P.; refuse, bones and skin	14	271	41.9	16.8	22.0	0.3	0	5.0	9	201	2.5					.70	.19	4.0
1134	Medium fat:
a	E.P.	0	389	42.4	16.9	35.0	0.3	0	5.4	10	136	2.5					.70	.19	4.0
b	A.P.; refuse, bones and skin	13	334	37.3	14.7	30.0	0.3	0	4.7	9	118	2.2					.61	.17	3.5
1135	Ham, smoked (China) E.P	0	528	23.7	17.7	50.2	0	0	8.4	54	158	3.0		673			.31	.13
1136	Pork, roasted	0	249	54.4	26.2	14.6	1.5	0	3.3	34	177	2.5
1137	Pork, salted	0	271	52.7	14.4	21.8	3.4	0	7.7	31	109	2.3	421
1138	Pork, meat, flavored and soybean sauce, paste added	0	615	21.8	11.0	62.4	1.4	0	3.4	10	128	0.1					.45	.14	2.1	0
	Pork, suckling (Sus scrofa):
	Carcass, fresh:
1139	Medium fat:
a	E.P.	0	376	49.5	15.6	34.3	0	tr.	0.6	37	16	2.2	30	21			.05	.07	0.2
b	A.P.; refuse, bones	24	285	37.8	11.8	26.0	0	tr.	0.4	28	12	1.7	23	16			.04	.05	0.2
1140	Roasted, salt, various spices and soybean sauce added:
a	E.P.	0	431	34.6	19.8	34.0	10.3	tr.	1.3	47	20	2.0	137	179			.04	.07	0.2
b	A.P.; refuse, bones and skin	30	302	24.2	13.9	23.8	7.2	tr.	0.9	33	14	1.4	96	125			.03	.5	0.1
	Quail (Coturnix communis):
1141	Raw:
a	E.P. flesh, skin and giblets	0	118	74.4	21.2	3.1	0	0	1.3	36	308	7.5	149	352	950	30	.46	.32	4.0	0
b	A.P.; refuse, bones	53	55	35.0	10.0	1.4	0	0	0.6	17	145	3.5	70	165	445	15	.22	.15	1.9	0
	Rabbit, domesticated (Lepus cuniculas var, domesticus):
1142	Meat, raw, E.P.	0	131	72.5	22.2	4.0	0	0	1.3	7	246	4.4			0	0	.30	.10	4.0	0
	Rabbit, field or wild; hare (Lepus culus):
1143	Meat, raw, E.P.	0	142	74.3	16.9	7.8	0	0	1.0	7	350				0	0
	Rice hopper (Oxya verox):
1144	Dried, E.P.	0	296	29.8	64.2	2.4	0.2	0	3.4	52	608	21.8			250	55	.24	5.50	7.0	20
	Sausage, made of:
1145	Pork, soybean sauce and spices added (Chinese style)	0	355	39.1	21.3	29.3	6.6	0	3.7	24	216	3.0	880		0	0	.46	.24	4.7	0
1146	Pork, liver, soybean sauce and spices added (Chinese style)	0	366	41.9	26.7	28.0	0	0	3.4	8	400		1,000		0	0	.20	.32	5.0
	Silkworm (Bombyx mori):
1147	Raw, E.P.	0	229	60.7	23.1	14.2	14.2	0.5	0	1.5	6	252	1.2
	Sparrow (Passer montanus), raw:
1148	E.P., flesh and bones	0	124	72.5	19.4	4.6	0	0	3.5	470	590				10	10	.30	.25	5.0
	Squab; pigeon (Columba domesticus),
1149	Raw:
a	E.P.; flesh, skinj and giblets	0	175	68.4	20.9	9.5	0	tr.	1.2	45	217	5.4?	90	330			.10	.28	5.3	0
b	A.P.; dressed; refuse, bones, head, feet, inedible viscera	53	82	32.2	9.8	4.5	0	tr.	0.5	21	102	2.5	42	155			0.4	.13	2.5	0
	Squirrel (Sciurus lis):
1150a	Meat, raw, E.P.	0	116	72.2	26.3	0.4	0	tr.	1.1	23	200	1.9	186	558	280	25	0.7	.21	4.0	0
b	A.P.; refuse, bones	40	69	43.3	15.8	0.2	0	tr.	0.7	14	120	1.1	112	335	170	15	0.4	.13	2.4
	Stomach, raw, E.P.:
1151	Beef	0	85	82.6	13.7	2.9	0	0	0.8	28	130	2.8			0	0	.10	1.30	6.0	0
1152	Goat	0	100	84.0	8.3	7.2	0	0	0.5	34	98	1.4			0	0	0.3	.21	1.8	0
1153	Hog.	0	96	80.2	15.3	3.4	0	0	1.1	10	192	2.2		225	0	0	.08	.12	4.4	0
	Suckling pig. See Pork.
	Swiflet (Collacalia inexpectata):
	Nest:
1154	Dried, E.P.	0	345	12.6	53.4	0.4	29.3		4.3	470	18	4.3	210	55	0	0	.05			0
1155	Dried, soaked, drained, E.P.	0	70	83.1	11.9	0.3	4.2		0.5	110	5	1.0	43	20	0	0	.01	.55	tr.
	Tail, raw, E.P.: