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 | |||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Food Energy | Moisture | Protein | Fat | Carbohydrate,total (incl.fiber) | Fiber | Ash | Calcium | Phosphorus | Iron | Sodium | Potassium | Retional | Bcarotene Equivalent | Thiamine | Riboflavin | Niacin | Ascorbicacid | |||
1156 | Hog. | 0 | 716 | 17.9 | 4.8 | 77.1 | 0 | 0 | 0.2 | |||||||||||
1157 | Ox. | 0 | 272 | 58.7 | 19.1 | 21.1 | 0 | 0 | 1.1 | 8 | 140 | 4.6 | 90 | 6 | 0 | .03 | .03 | 5.4 | 0 | |
Teal (Nettion crecca): | ||||||||||||||||||||
1158 | Meat, raw, E.P. | 0 | 133 | 72.7 | 21.9 | 4.4 | 0 | 0 | 1.0 | 15 | 260 | 0 | 0 | .30 | .20 | 3.0 | ||||
Tongue, raw, E.P.: | ||||||||||||||||||||
1159 | Beef | 0 | 215 | 64.8 | 19.3 | 14.7 | 0.2 | 0 | 1.0 | 6 | 212 | 5.0 | 4 | 10 | .07 | .21 | 5.3 | 0 | ||
1160 | Goat | 0 | 186 | 71.8 | 12.0 | 14.5 | 1.0 | 0 | 0.7 | 19 | 119 | 14.4 | 4 | 10 | .08 | .28 | 4.2 | 0 | ||
1161 | Hog. | 0 | 187 | 68.9 | 16.4 | 12.3 | 1.4 | 0 | 1.0 | 20 | 158 | 2.4 | 178 | .08 | .23 | 4.1 | 0 | |||
Turkey (Meleagris galloparo): | ||||||||||||||||||||
1162 | Raw: | |||||||||||||||||||
a | E.P.; flesh, skin, giblets | 0 | 268 | 58.7 | 20.1 | 20.2 | 0 | 0 | 1.0 | 23 | 320 | 3.8 | .09 | .14 | 8.0 | 0 | ||||
b | A.P.; live | 39 | 163 | 35.8 | 12.3 | 12.3 | 0 | 0 | 0.6 | 14 | 195 | 2.3 | .05 | .09 | 4.9 | 0 | ||||
c | A.P.; dressed | 33 | 179 | 39.3 | 13.5 | 13.5 | 0 | 0 | 0.7 | 15 | 214 | 2.5 | .06 | .09 | 5.4 | 0 | ||||
d | A.P.; drawn | 19 | 218 | 47.5 | 16.3 | 16.4 | 0 | 0 | 0.8 | 19 | 259 | 3.1 | .07 | .11 | 6.5 | 0 | ||||
Turtle, snapping (Amyda japonica): | ||||||||||||||||||||
1163 | Flesh, raw, E.P. | 0 | 69 | 83.0 | 15.8 | 0.2 | 0 | 0 | 1.0 | 220 | 2.0 | 5 | .22 | .47 | 7.0 | |||||
Turtle, soft shelled (Trionyx chinensis): | ||||||||||||||||||||
1164 | Flesh, raw: | |||||||||||||||||||
a | E.P. | 0 | 82 | 80.9 | 17.5 | 0.8 | 0 | 0 | 0.8 | 107 | 146 | 1.5 | 235 | .25 | .50 | 2.6 | 0 | |||
b | A.P.; refuse, viscera and shell | 69 | 25 | 25.2 | 5.4 | 0.2 | 0 | 0 | 0.2 | 33 | 45 | 0.5 | 73 | .08 | .16 | .0 | 0 | |||
Turtle dove (Streptoptelia orientalis): | ||||||||||||||||||||
1165 | Flesh, raw, E.P. | 50 | 112 | 74.3 | 23.0 | 1.5 | 0 | 1.2 | 14 | 270 | 6.0 | .30 | .20 | 5.0 | ||||||
Whale (Balaenoptera borealis; B.,musculus) | ||||||||||||||||||||
Meat: | ||||||||||||||||||||
Raw: | ||||||||||||||||||||
1166 | Lean, E.P. | 0 | 100 | 79.2 | 17.4 | 2.8 | 0 | 0 | 0.6 | 7 | 147 | 3.2 | 30 | 35 | 0 | .10 | .08 | 5.0 | 0 | |
1167 | Tail, E.P. | 0 | 264 | 59.0 | 21.1 | 19.3 | 0 | 0 | 0.6 | 9 | 64 | 3.0 | 150 | 0 | .10 | .20 | 4.5 | 0 | ||
1168 | Bacon, E.P. | 0 | 273 | 58.6 | 19.3 | 21.2 | 0 | 0 | 0.9 | 4 | 50 | 1.0 | 800 | 5 | 0 | .01 | .02 | 3.0 | 0 | |
Cured, E.P.: | ||||||||||||||||||||
1169 | Blubber | 0 | 111 | 75.3 | 21.8 | 2.0 | 0 | 0 | 0.9 | 6 | 160 | 3.0 | 0 | 0 | .05 | .10 | 8.0 | 0 | ||
1170 | Lean | 0 | 160 | 59.1 | 24.4 | 6.2 | 0.1 | 0 | 10.2 | 30 | 160 | 5.0 | 0 | 0 | .10 | .14 | 8.0 | 0 | ||
Ventral grooves: | ||||||||||||||||||||
1171 | Fat | 0 | 451 | 36.1 | 25.5 | 37.9 | 0 | 0 | 0.5 | 2 | 80 | 4.0 | 45 | 0 | 0 | .01 | 5.0 | 0 | ||
1172 | Lean | 0 | 297 | 55.0 | 22.0 | 22.5 | 0 | 0 | 0.5 | 8 | 21 | 2.0 | 15 | 0 | .09 | .08 | 5.0 | 0 | ||
1173 | “Yamatoni,” canned (Japan) | 0 | 160 | 58.2 | 24.0 | 6.4 | 7.6 | 0 | 3.8 | 58 | 140 | 9.0 | 1,200 | 0 | 0 | .03 | .07 | 4.0 | 0 | |
9. EGGS | ||||||||||||||||||||
Duck egg: | ||||||||||||||||||||
Raw: | ||||||||||||||||||||
1174 | Whole: | |||||||||||||||||||
a | E.P. | 0 | 188 | 70.6 | 13.2 | 14.2 | 0.7 | 0 | 1.3 | 64 | 220 | 3.6 | 191 | 258 | 370 | 185 | .16 | .40 | 0.2 | 0 |
b | A.P.;refuse, shell | 12 | 166 | 62.2 | 11.6 | 12.5 | 0.6 | 0 | 1.1 | 56 | 194 | 3.2 | 168 | 227 | 325 | 165 | .14 | .35 | 0.2 | 0 |
1175 | White, E.P. | 0 | 50 | 87.8 | 10.7 | 0.1 | 0.8 | 0 | 0.6 | 6 | 8 | tr. | 228? | 158? | 0 | 0 | tr. | .20? | 0.2 | 0 |
1176 | Yolk, E.P. | 0 | 368 | 47.5 | 13.6 | 32.3 | 4.8 | 0 | 1.8 | 146 | 328 | 5.6 | 105 | 106 | 1,625 | 695 | .54 | .94 | 0.2 | 0 |
1177 | Embryonated egg: | |||||||||||||||||||
a | E.P. | 0 | 188 | 71.0 | 13.7 | 14.2 | tr. | 0 | 1.1 | 116 | 176 | 2.1 | 875 | 435 | .12 | .25 | 0.8 | 3 | ||
b | A.P.; refuse, shell | 10 | 169 | 63.9 | 12.3 | 12.8 | tr. | 0 | 1.0 | 104 | 158 | 1.9 | 785 | 390 | .11 | .22 | 0.7 | 3 | ||
1178 | Cooked, whole: | |||||||||||||||||||
a | E.P. | 0 | 188 | 70.6 | 13.2 | 14.2 | 0.7 | 0 | 1.3 | 64 | 220 | 3.6 | 191 | 258 | 370 | 185 | .13 | .34 | 0.2 | 0 |
b | A.P.; refuse, shell | 12 | 166 | 62.2 | 11.6 | 12.5 | 0.6 | 0 | 1.1 | 56 | 194 | 3.2 | 168 | 227 | 325 | 165 | .11 | .30 | 0.2 | 0 |
Salted: | ||||||||||||||||||||
1179 | Raw: | |||||||||||||||||||
a | E.P. | 0 | 202 | 64.6 | 14.4 | 15.1 | 0.8 | 0 | 5.1 | 95 | 207 | 3.3 | 252 | 500 | 230 | .23 | .37 | 0.1 | 0 | |
b | A.P.; refuse, shell | 12 | 78 | 56.8 | 12.7 | 13.3 | 0.7 | 0 | 4.5 | 84 | 182 | 2.9 | 222 | 440 | 205 | .20 | .33 | 0.1 | 0 | |
1180 | Cooked: | |||||||||||||||||||
a | E.P. | 0 | 212 | 61.8 | 14.4 | 15.1 | 3.6 | 0 | 5.1 | 95 | 207 | 3.3 | 252 | 500 | 230 | .18 | .37 | 0.1 | 0 | |
b | A.P.; refuse, shell | 12 | 186 | 54.4 | 12.7 | 13.3 | 3.2 | 0 | 4.5 | 84 | 182 | 2.9 | 222 | 440 | 205 | .16 | .33 | 0.1 | 0 | |
Preserved, limed: | ||||||||||||||||||||
1181 | Raw, whole: | |||||||||||||||||||
a | E.P. | 0 | 181 | 66.9 | 14.0 | 11.6 | 4.2 | 0 | 3.3 | 78 | 188 | 2.9 | 512 | 335 | 85 | .09 | .11 | 0.1 | 0 | |
b | A.P.; refuse, shell | 12 | 159 | 58.9 | 12.3 | 10.2 | 3.7 | 0 | 2.9 | 69 | 165 | 2.6 | 450 | 295 | 75 | .08 | .10 | 0.1 | 0 | |
Hen egg: | ||||||||||||||||||||
Raw: | ||||||||||||||||||||
1182 | Whole: | |||||||||||||||||||
a | E.P. | 0 | 163 | 73.7 | 12.9 | 11.5 | 0.8 | 0 | 1.1 | 61 | 222 | 3.2 | 158 | 176 | 500 | 170 | .10 | .40? | 0.1 | 0 |
b | A.P.; refuse, shell | 11 | 145 | 64.7 | 11.5 | 10.2 | 0.7 | 0 | 1.0 | 54 | 198 | 2.8 | 141 | 157 | 445 | 150 | .09 | .36? | 0.1 | 0 |
1183 | White, E.P. | 0 | 52 | 87.4 | 10.7 | 0.2 | 1.1 | 0 | 0.6 | 10 | 13 | 0.4 | 215? | 172 | 0 | 0 | .01 | .32? | 0.1 | 0 |
1184 | Yolk, E.P. | 0 | 336 | 52.1 | 16.3 | 29.0 | 0.9 | 0 | 1.7 | 154 | 479 | 6.3 | 108? | 169 | 950 | 515 | .24 | .47? | tr. | 0 |
1185 | Cooked, whole: | |||||||||||||||||||
a | E.P. | 0 | 163 | 73.7 | 12.9 | 11.5 | 0.8 | 0 | 1.1 | 61 | 222 | 3.2 | 158 | 176 | 500 | 170 | .10 | .37 | 0.1 | 0 |
b | A.P.; refuse, shell | 11 | 145 | 64.7 | 11.5 | 10.2 | 0.7 | 0 | 1.0 | 54 | 198 | 2.8 | 141 | 157 | 445 | 150 | .09 | .33 | 0.1 | 0 |
1186 | Dried, whole, imported from USA | 0 | 592 | 4.1 | 47.0 | 41.2 | 4.0 | 0 | 3.6 | 187 | 800 | 8.7 | 427 | 463 | 900 | 770 | .33 | 1.20 | 0.2 | 0 |
Preserved, limed: | ||||||||||||||||||||
1187 | Raw, whole: | |||||||||||||||||||
a | E.P. | 0 | 161 | 71.9 | 13.1 | 10.7 | 2.0 | 0 | 2.3 | 58 | 200 | 0.9 | 195 | 170 | .02 | .21 | 0.1 | 0 | ||
b | A.P.; refuse, shell | 11 | 143 | 64.1 | 11.6 | 9.5 | 1.8 | 0 | 2.0 | 52 | 178 | 0.8 | 175 | 150 | .02 | .19 | 0.1 | 0 | ||
Pigeon egg: | ||||||||||||||||||||
1188 | Raw, whole: | |||||||||||||||||||
a | E.P. | 0 | 116 | 79.8 | 10.7 | 7.0 | 1.6 | 0 | 0.9 | 62 | 191 | 3.5 | 11 | 95 | 80 | .13 | .65 | 0.1 | 0 | |
b | A.P.; refuse, shell | 11 | 102 | 71.1 | 9.5 | 6.2 | 1.4 | 0 | 0.8 | 55 | 170 | 3.1 | 10 | 85 | 70 | .12 | .58 | 0.1 | 0 | |
Quall egg: | ||||||||||||||||||||
1189 | Raw, whole: | |||||||||||||||||||
a | E.P. | 0 | 161 | 73.7 | 13.1 | 11.1 | 1.0 | 0 | 1.1 | 62 | 224 | 3.7 | 70 | 55 | .13 | .73? | 0.1 | 0 | ||
b | A.P.; refuse, shell | 11 | 143 | 65.6 | 11.6 | 9.9 | 0.9 | 0 | 1.0 | 65 | 199 | 3.3 | .12 | .65 | 0.1 | 0 | ||||
Turkey egg: | ||||||||||||||||||||
1190 | Raw, whole: | |||||||||||||||||||
a | E.P. | 0 | 171 | 72.2 | 13.1 | 12.1 | 1.2 | 0 | 1.4 | 49 | 170 | 4.1 | .11 | .47 | 0.1 | 0 | ||||
b | A.P.; refuse, shell | 12 | 150 | 63.7 | 11.5 | 10.6 | 1.0 | 0 | 1.2 | 43 | 150 | 3.6 | .10 | .41 | 0.1 | 0 | ||||
Turtle egg: | ||||||||||||||||||||
1191 | Raw, whole: | |||||||||||||||||||
a | E.P. | 0 | 148 | 75.6 | 12.0 | 10.2 | 1.0 | 0 | 1.2 | 84 | 193 | 1.3 | 445 | 385 | .11 | .46 | tr. | |||
b | A.P.; refuse, shell | 9 | 135 | 68.8 | 10.9 | 9.3 | 0.9 | 0 | 1.1 | 76 | 176 | 1.2 | .10 | .42 | tr. | |||||
10. FISH AND SHELLFISH | ||||||||||||||||||||
Abalone; earshell (Haliotis gigantea): | ||||||||||||||||||||
Edible muscle: | ||||||||||||||||||||
1192 | Raw: | |||||||||||||||||||
a | E.P. | 0 | 99 | 75.7 | 20.1 | 0.4 | 2.3 | 0 | 1.5 | 34 | 169 | 2.9 | 5 | tr. | .24 | .06 | 1.6 | tr. | ||
b | A.P. refuse, shell and viscera | 52 | 48 | 36.3 | 9.6 | 0.2 | 1.2 | 0 | 0.7 | 16 | 81 | 1.4 | tr. | tr. | .12 | .03 | 0.8 | tr. | ||
1193 | Dried | 0 | 292 | 27.3 | 48.5 | 1.5 | 17.4 | 0 | 5.3 | 102 | 435 | 6.6 | 719 | 0 | 0 | .50 | .06 | 4.3 | 0 | |
Canned: | ||||||||||||||||||||
1194 | Draines, solids only | 0 | 145 | 65.1 | 24.8 | 2.0 | 5.2 | 0 | 2.9 | 10 | 150 | 8.8 | 990 | 110 | 100 | 30 | .01 | .04 | 0.2 | |
Total contents of can: | ||||||||||||||||||||
1195 | Plain | 0 | 101 | 74.4 | 16.3 | 0.2 | 7.3 | 0 | 1.8 | 27 | 100 | 1.8 | 0 | 0 | .04 | .04 | 1.0 | |||
1196 | Seasoned | 0 | 137 | 63.1 | 14.7 | 0.1 | 17.9 | 0 | 4.2 | 31 | 130 | 4.0 | 900 | 0 | 0 | .05 | .06 | 1.0 | ||
Amber jack yellow tail (Seriola quin queradiata): | ||||||||||||||||||||
1197 | Raw: | |||||||||||||||||||
a | E.P. | 0 | 129 | 73.0 | 21.7 | 4.0 | 0 | 0 | 1.3 | 10 | 207 | 1.8 | 86 | 597 | 20 | 0 | .11 | .12 | 9.2 | 1 |
b | A.P.; refuse, bones, scales, entrails | 33 | 86 | 48.9 | 14.5 | 2.7 | 0 | 0 | 0.9 | 7 | 139 | 1.2 | 58 | 400 | 10 | 0 | .07 | .08 | 6.2 | 1 |
1198 | Smoked, oiled, canned | 0 | 42.9 | 27.2 | 22.4 | 0 | 0 | 7.5 | 38 | 200 | 0.7 | 0 | 0 | .05 | .09 | 6.6 | ||||
Amberjack; redtail (Seriola spp.): | ||||||||||||||||||||
1199 | Raw: | |||||||||||||||||||
a | E.P. | 0 | 124 | 74.4 | 20.4 | 4.1 | 0 | 0 | 1.1 | 32 | 146 | 0.7 | .10 | .12 | 6.4 | 0 | ||||
b | A.P.; refuse, bones, scales, entrails and tail | 45 | 68 | 41.0 | 11.2 | 2.2 | 0 | 0 | 0.6 | 18 | 80 | 0.4 | .06 | .07 | 3.5 | 0 | ||||
Anchovy (Engraulla spp.; Stolephonus spp): | ||||||||||||||||||||
1200 | Raw: | |||||||||||||||||||
a | E.P. | 0 | 99 | 76.9 | 18.5 | 2.5 | 0 | 0 | 2.4 | 279 | 264 | 1.2 | 147 | 447 | 25 | .01 | .08 | 3.5 | ||
b | A.P.; refuse, head and entrails | 27 | 72 | 56.1 | 13.5 | 1.6 | 0 | 0 | 1.8 | 204 | 193 | 0.9 | 107 | 326 | 20 | .01 | .06 | 2.6 | ||
1201 | Boiled, dried, E.P. | 0 | 176 | 44.8 | 37.8 | 1.6 | 0 | 0 | 15.8 | 530 | 590 | 5.3 | 4,700 | 0 | 0 | .02 | .20 | 8.5 | 0 | |
1202 | Dried, E.P. | 0 | 327 | 13.4 | 68.2 | 4.0 | 0 | 0 | 14.4 | 2,062 | 1,377 | 20.3 | 885 | 1,154 | .04 | .20 | 14.2 | |||
Ark shell; chest shell (Arca spp.; Anadara spp.): | ||||||||||||||||||||
1203 | Raw: | |||||||||||||||||||
a | E.P. | 0 | 72 | 82.4 | 12.2 | 0.8 | 3.2 | 0 | 1.4 | 89 | 123 | 5.2 | 120 | 149 | 50 | 20 | .11 | .18 | 2.1 | 5 |
b | A.P.; refuse, Shell and viscers | 78 | 16 | 18.1 | 2.7 | 0.2 | 0.7 | 0 | 0.3 | 20 | 27 | 1.1 | 26 | 33 | 10 | 5 | .02 | .04 | 0.5 | tr. |
1204 | Canned, seasoned | 0 | 121 | 69.0 | 18.0 | 1.3 | 7.8 | 0 | 3.9 | 60 | 140 | 4.0 | 1100 | 5 | 5 | .01 | .07 | 2.0 | 0 | |
Atrina, Sp.(Atrina kinoshitai): | ||||||||||||||||||||
1205 | Raw, E.P. | 0 | 54 | 86.0 | 11.6 | 0.1 | 1.0 | 0 | 1.3 | 1.5 | ||||||||||
Auxide; Frigate mackerel (Auxis tharard): | ||||||||||||||||||||
1206 | Raw: | |||||||||||||||||||
a | E.P. | 0 | 120 | 72.7 | 23.8 | 2.0 | 0 | 0 | 1.5 | 39 | 193 | 5.9 | 252 | 464 | 15 | .10 | .39 | 16.8 | ||
b | A.P.; refuse, bones, scales, entrails and fins | 39 | 73 | 44.4 | 14.5 | 1.2 | 0 | 0 | 0.9 | 24 | 118 | 3.6 | 154 | 283 | 10 | .06 | .24 | 10.2 | ||
Barracuda (Sphyraena argentea S. pinguils S obtusata): | ||||||||||||||||||||
1207 | Raw: | |||||||||||||||||||
a | E.P. | 0 | 101 | 76.6 | 20.5 | 1.5 | 0 | 0 | 1.4 | 52 | 200 | 0.8 | 132 | 294 | 20 | 0 | .07 | .07 | 3.0 | 0 |
b | A.P.; refuse, bones, fins entrails. | 38 | 62 | 47.5 | 12.7 | 0.9 | 0 | 0 | 0.9 | 32 | 124 | 0.5 | 82 | 182 | 10 | 0 | .04 | .04 | 1.9 | 0 |
Basing. See Shad, gizzard. | ||||||||||||||||||||
Bass, sea (Psammoperca waigiensis): | ||||||||||||||||||||
1208 | Raw: | |||||||||||||||||||
a | E.P. | 0 | 95 | 77.2 | 20.8 | 0.7 | 0 | 0 | 1.3 | 36 | 185 | 0.6 | .15 | .15 | 1.5 | 0 | ||||
b | A.P.; refuse, bones scales, entrails, fins and tails | 50 | 48 | 38.6 | 10.4 | 0.4 | 0 | 0 | 0.6 | 18 | 92 | 0.3 | .08 | .08 | 0.8 | 0 | ||||
Bass, sea, Japanese (Lateolabrax japonicus): | ||||||||||||||||||||
1209 | Raw: | |||||||||||||||||||
a | E.P. | 0 | 103 | 77.4 | 19.0 | 2.4 | 0 | 0 | 1.2 | 50 | 208 | 2.0 | 112 | 308 | 45 | .11 | .12 | 1.6 | 0 | |
b | A.P.; refuse, bones, scales and entrials | 33 | 64 | 48.0 | 11.8 | 1.5 | 0 | 0 | 0.7 | 31 | 129 | 1.2 | 69 | 191 | 30 | .07 | .07 | 1.0 | 0 | |
Batfish, spotted: sickle fish (Drepane punctata): | ||||||||||||||||||||
1210 | Raw: | |||||||||||||||||||
a | E.P. | 0 | 38 | 78.2 | 19.0 | 1.5 | 0 | 0 | 1.3 | 50 | 164 | 0.7 | 88 | 373 | .03 | .14 | 2.8 | 0 | ||
b | A.P.; refuse, bones, scales, entrails, heads and fins | 57 | 40 | 33.6 | 8.2 | 0.6 | 0 | 0 | 0.6 | 22 | 70 | 0.3 | 3.8 | 160 | .01 | .06 | 1.2 | 0 | ||
Berycoid; beryx (Beryx splendens): | ||||||||||||||||||||
1211 | Raw: | |||||||||||||||||||
a | E.P. | 0 | 120 | 76.0 | 18.5 | 4.5 | 0 | 0 | 1.0 | 15 | 220 | 1.0 | 110 | 15 | .15 | .20 | 3.0 | |||
b | A.P.; refuse, bones, scales, entrails and fins | 46 | 64 | 41.1 | 10.0 | 2.4 | 0 | 0 | 0.5 | 8 | 119 | 0.5 | 59 | 10 | .08 | .11 | 1.6 | |||
Big eye (Scombrops boops): | ||||||||||||||||||||
1212 | Raw: | |||||||||||||||||||
a | E.P. | 0 | 173 | 68.9 | 19.5 | 10 | 0 | 0 | 1.6 | 10 | 200 | 1.0 | 130 | 20 | .10 | .05 | 6.0 | 0 | ||
b | A.P.; refuse, bones, entrials, scales and fins | 45 | 95 | 37.9 | 10.7 | 5.5 | 0 | 0 | 0.9 | 6 | 110 | 0.6 | 72 | 10 | .06 | .03 | 3.3 | 0 | ||
Bonito; pelamid (Sarda sarda; S. orientallis): | ||||||||||||||||||||
1213 | Raw: | |||||||||||||||||||
a | E.P. | |||||||||||||||||||
b | A.P. | |||||||||||||||||||
Bream fresh water (Pans berda): | ||||||||||||||||||||
1214 | Raw: | |||||||||||||||||||
a | E.P. | 0 | 94 | 76.6 | 21.1 | 0.4 | 0 | 0 | 1.9 | 15 | 195 | 0.4 | 89 | 475 | .02 | .03 | 7.1 | |||
b | A.P.; refuse, bones, fines scales and entrails | 32 | 45 | 36.8 | 10.1 | 0.2 | 0 | 0 | 0.9 | 7 | 94 | 0.5 | 43 | 228 | .01 | .01 | 3.4 | |||
1215 | ||||||||||||||||||||
a | Dried, E.P. | 0 | 202 | 43.8 | 34.3 | 6.2 | 0 | 0 | 15.7 | 187 | 280 | 1.9 | 5,189 | 669 | .01 | .03 | 9.4 | |||
b | A.P. refuse, bones | 57 | 87 | 18.8 | 14.7 | 2.7 | 0 | 0 | 6.8 | 80 | 120 | 0.8 | 2,231 | 288 | tr. | .01 | 4.0 | |||
Bream, sea; stum pnose (Sparus spp.; Pagrus spp.; Tajus spp.): | ||||||||||||||||||||
1216 | Raw: | |||||||||||||||||||
a | E.P. | 0 | 144 | 72.7 | .9 | 7.0 | 0 | 0 | 1.4 | 47 | 132 | 0.7 | 86 | 30 | 0 | .19 | .25 | 7.0 | tr. | |
b | A.P.; refuse, bones, fins, scales, entrails | 51 | 70 | 35.6 | 9.3 | 3.4 | 0 | 0 | 0.7 | 23 | 65 | 0.3 | 42 | 15 | 0 | .09 | .12 | 3.4 | tr. | |
Brill, rough scales (Prendorhombus digodon): | ||||||||||||||||||||
1217 | Raw: | |||||||||||||||||||
a | E.P. | 0 | 91 | 78.1 | 19.4 | 0.9 | 0 | 0 | 1.6 | 30 | 204 | 0.5 | .04 | .04 | 6.5 | |||||
b | A.P.; refuse, scales bones and entrails | 40 | 54 | 46.9 | 11.6 | 0.5 | 0 | 0 | 1.0 | 18 | 122 | 0.3 | .02 | .02 | 3.9 | |||||
Butterfish. See Spadefish. | ||||||||||||||||||||
Butterfly fish (Chaetodon spp.): | ||||||||||||||||||||
1218 | Raw: | |||||||||||||||||||
a | E.P. | 0 | 94 | 78.0 | 19.9 | 1.0 | 0 | 0 | 1.1 | 57 | 153 | 1.1 | 108 | 216 | .04 | .07 | 4.4 | |||
b | A.P.; refuse, bones, scales, finsand entralls | 46 | 50 | 42.2 | 10.7 | 0.5 | 0 | 0 | 0.6 | 31 | 83 | 0.6 | 58 | 117 | .02 | .04 | 2.4 | |||
Caesio, golden; goldbanded fusiller | ||||||||||||||||||||
Caesio chrysomos; C. cuning): | ||||||||||||||||||||
1219 | Raw: | |||||||||||||||||||
a | E.P. | 0 | 87 | 78.8 | 19.2 | 0.6 | 0 | 0 | 1.4 | 34 | 174 | 0.6 | 59 | 519 | .02 | .02 | 3.2 | |||
b | A.P. refuse, bones, scales and entrails | 35 | 57 | 51.2 | 12.5 | 0.4 | 0 | 0 | 0.9 | 22 | 113 | 0.4 | 38 | 337 | .01 | .01 | 2.1 | |||
Carp (Cyprimus carpio): | ||||||||||||||||||||
1220 | Raw: | |||||||||||||||||||
a | E.P | 0 | 118 | 75.4 | 19.4 | 3.9 | 0 | 0 | 1.3 | 57 | 189 | 1.4 | 397 | 40 | .03 | .07 | 2.6 | 0 | ||
b | A.P,; refuse, bones, scales fins and entrails | 47 | 63 | 39.9 | 10.3 | 2.1 | 0 | 0 | 0.7 | 30 | 100 | 0.7 | 210 | 20 | .02 | .04 | 1.4 | 0 | ||
1221 | Canned, blackheans and seasoniings added, total content of can | 0 | 253 | 58.1 | 15.4 | 18.8 | 4.5 | 2 | 3.2 | 183 | 203 | 4.6 | 797 | 406 | .03 | .05 | 1.5 | |||
Carp, silver (Hypohphthalmichthy: moritrix): | ||||||||||||||||||||
1222 | Raw: | |||||||||||||||||||
a | E.P. | 0 | 115 | 76.1 | 18.9 | 3.8 | 0 | 0 | 1.2 | 34 | 225 | 1.1 | 435 | .06 | .18 | 2.6 | 0 | |||
b | A.P.; refuse, bones scales, scales, fins and entrails | 40 | 69 | 45.7 | 11.3 | 2.3 | 0 | 0 | 0.7 | 20 | 135 | 0.7 | 261 | .04 | .11 | 1.6 | 0 | |||
Catifish, fresh water (Clarias batrachus): | ||||||||||||||||||||
1223 | Raw: | |||||||||||||||||||
a | E.P. | 0 | 98 | 78.1 | 18.2 | 2.2 | 0 | 0 | 1.5 | 34 | 116 | 0.2 | 63 | 440 | 85 | .10 | .04 | 2.2 | ||
b | A.P.; refuse, bones and entrails | 41 | 57 | 46.1 | 10.7 | 1.3 | 0 | 0 | 0.9 | 20 | 68 | 0.1 | 37 | 260 | 50 | .06 | .02 | 1.3 | ||
Catifish, sea (Arius spp.) | ||||||||||||||||||||
1224 | Raw: | |||||||||||||||||||
a | E.P. | 0 | 91 | 78.5 | 19.3 | 1.0 | 0 | 0 | 1.2 | 37 | 181 | 1.5 | 103 | 468 | .08 | .09 | 1.5 | |||
b | A.P. refuse, bones, fins and entrils | 51 | 45 | 38.5 | 9.4 | 0.5 | 0 | 0 | 0.6 | 18 | 89 | 0.7 | 50 | 229 | .04 | .04 | 0.7 | |||
1225 | Dried, salted: | |||||||||||||||||||
a | E.P. | 0 | 203 | 38.1 | 45.1 | 1.2 | 0 | 0 | 15.6 | 140 | 346 | 6.4 | 5409 | 509 | .14 | .04 | 2.2 | |||
b | A.P.; refuse, bones fins and entrials | 44 | 114 | 21.4 | 25.2 | 0.7 | 0 | 0 | 8.7 | 78 | 194 | 3.6 | 3,029 | 285 | .08 | .02 | 1.2 | |||
Ches shell. See Ark shell. | ||||||||||||||||||||
Clam (Cardium spp.; Venus spp.; Meretrix spp.): | ||||||||||||||||||||
1226 | Raw: | |||||||||||||||||||
a | E.P., meat only | 0 | 73 | 82.0 | 10.5 | 1.3 | 4.0 | 0 | 2.2 | 116 | 122 | 7.8 | 200 | 197 | 35 | 25 | .07 | .14 | 1.8 | 5 |
b | A.P.; refuse, shell and liquid | 73 | 20 | 22.1 | 2.8 | 0.4 | 1.1 | 0 | 0.6 | 31 | 33 | 2.1 | 54 | 53 | 10 | 5 | .02 | .04 | 0.5 | 1 |
1227 | Dried, E.P | 0 | 351 | 11.6 | 58.6 | 3.7 | 16.4 | 0 | 9.7 | 212 | 1,204 | 23.4 | 0 | .27 | 3.0 | 0 | ||||
1228 | Seasoned, E.P. | |||||||||||||||||||
1229 | Canned, seasoned with soybean sauce, salt added | 0 | 180 | 52.1 | 19.3 | 2.6 | 19.2 | 0 | 6.8 | 190 | 260 | 26.5 | 1,530 | 260 | 385 | 85 | .02 | .17 | 0.6 | |
1230 | Soused (Korea), E.P | 0 | 110 | 67.5 | 14.5 | 4.3 | 2.3 | 0 | 11.4 | 378 | 366 | 9.5 | 25 | .05 | 09 | 0 | ||||
1231 | “Tsududani” (Japan) | 0 | 158 | 53.0 | 22.9 | 0.3 | 13.9 | 0 | 9.9 | 220 | 280 | 13.6 | 2,900 | 0 | 0 | .03 | .16 | |||
Clam, bean (Donax spp.): | ||||||||||||||||||||
1232 | Raw: | |||||||||||||||||||
a | E.P., meat only | 0 | 74 | 82.2 | 8.8 | 1.7 | 5.1 | 0 | 2.2 | 78 | 115 | 1.6 | 562 | 228 | 395 | tr. | .12 | 2.3 | 2 | |
b | A.P.; refuse, shell and liquid | 80 | 14 | 16.5 | 1.8 | 0.3 | 1.0 | 0 | 0.4 | 16 | 23 | 0.3 | 112 | 46 | 80 | tr. | .02 | 0.5 | tr. | |
Clam, hen(Mactra spp.): | ||||||||||||||||||||
1233 | Raw: | |||||||||||||||||||
a | E.P., meat only | 0 | 83 | 80.2 | 14.4 | 1.0 | 2.1 | 0 | 2.3 | 42 | 325 | 11.5? | 15 | 10 | .02 | .13 | 0.7 | 3 | ||
b | A.P., refuse, shell and liquid | 72 | 22 | 22.5 | 4.0 | 0.3 | 0.6 | 0 | 0.6 | 12 | 91 | 3.2 | 5 | tr. | tr. | .04 | 0.2 | 1 | ||
Clam, razor; solen(Solenidae spp.): | ||||||||||||||||||||
1234 | Raw: | |||||||||||||||||||
a | E.P., meat only | 0 | 46 | 89.0 | 6.9 | 1.0 | 1.9 | 0 | 1.2 | 60 | 198 | 11.0 | 143 | 35 | 5 | .09 | .49 | 1.5 | ||
b | A.P., refuse, shell and liquid | 49 | 24 | 45.4 | 3.5 | 0.5 | 1.0 | 0 | 0.6 | 31 | 101 | 5.6 | 73 | 18 | tr. | .04 | .25 | 0.8 | ||
Clam, short neck(Venerupis semidecussata): | ||||||||||||||||||||
1235 | Raw: | |||||||||||||||||||
a | E.P., meat only | 0 | 61 | 84.8 | 9.9 | 0.9 | 2.5 | 0 | 1.9 | 118 | 114 | 9.8 | 200 | 35 | 45 | .06 | .15 | 1.5 | 7 | |
b | A.P., refuse, shell and liquid | 76 | 14 | 20.4 | 2.4 | 0.2 | 0.6 | 0 | 0.4 | 28 | 27 | 2.4 | 48 | 10 | 10 | .01 | .04 | .04 | 2 | |
Canned, E.P.(Japan): |