food composition tables for the near east

VEGETABLES (contd.)

NO	FOOD		REFUSE	DATA AS	FOOD ENERGY		MOISTURE	PROTEIN	TOTAL LIPID	TOTAL CARBOHYDRATE	FIBRE	ASH
NO	FOOD		%		KCAL	KJ	G	G	G	G	G	G
	GARLIC (Allium sativum)
328	-leaves, raw			EP	26	109	91.1	1.9	0.3	5.3	1.3	1.3
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			8	AP	24	100	83.9	1.8	0.3	4.9	1.2	1.2
	GINGER (Zingiber officinale)
329	-root, raw			EP	68	284	81.1	2.0	0.5	15.1	1.9	1.2
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 2)	( 2)
			16	AP	57	239	68.2	1.7	0.4	12.7	1.6	1.0
	GOA BEAN (Psophocarpus tetragonolobus)
330	-immature seeds and pods, raw			EP	44	183	88.5	1.8	0.1	9.0	1.5	0.6
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			5	AP	42	174	84.1	1.7	0.1	8.5	1.4	0.6
	GOAT'S BEARD (Tragopogon pratensis)
331	-leaves, raw			EP	26	107	91.4	1.6	0.3	5.4	1.7	1.3
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
				AP
	GOOSEFOOT (Chenopodium album)
332	-leaves, and young tops,raw			EP	40	168	85.8	2.7	0.4	8.5	0.3	2.6
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
				AP
	GOOSEFOOT, NETTLELEAF (Chenopodium murale)
333	-leaves, raw			EP	65	270	76.2	6.3	1.1	11.2	0.6	5.2
		C.V.(%)
		NO. OF SAMPLES					(1)	(1)	(1)		(1)	(1)
				AP
	GOURD, CALABASH (Lagenaria siceraria)
334	-fruit, boiled			EP
		C.V. (%)
		NO. OF SAMPLES
			0	AP
335	-fruit, raw			EP	14	61	94.5	1.2	0.1	3.0	0.5	1.2
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			19	AP	12	49	76.5	1.0	0.1	2.4	0.4	1.0
	GOURD, CHAPHI (Lagenaria spp.)
336	-fruit, boiled			EP
		C.V. (%)
		NO. OF SAMPLES
			0	AP
337	-fruit, raw			EP	17	72	94.3	1.7	0.2	3.2	0.9	0.6
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			25	AP	13	54	70.7	1.3	0.1	2.4	0.7	0.4
	GOURD, RAG, SMOOTH (Luffa aegyptiaca)
338	-fruit, boiled			EP
		C.V. (%)
		NO. OF SAMPLES
			0	AP
339	-fruit, raw			EP	17	69	94.6	1.7	0.2	3.0	0.8	0.5
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			22	AP	13	54	73.8	1.3	0.2	2.3	0.6	0.4
	GRAPE (Vitis vinifera)
340	-leaves, boiled			EP
		C.V. (%)
		NO. OF SAMPLES
			0	AP
341	-leaves, raw			EP	68	283	79.2	4.8	0.9	13.5	2.1	1.5
		C.V. (%)
		NO. OF SAMPLES					( 5)	( 2)	( 2)		( 2)	( 2)
			5	AP	64	269	75.3	4.6	0.9	12.9	2.0	1.5
	GUNDELIA (Gundelia tournefortii)
342	-leaves and stalks, raw			EP	13	56	95.3	1.0	0.1	2.8	0.9	0.7
		C.V. (%)
		NO. OF SAMPLES					( 3)	( 3)	( 3)		( 3)	( 3)
			43	AP	8	32	54.3	0.6	0.1	1.6	0.5	0.4
	HARE'S LETTUCE (Sonchus oleraceus)
343	-young leaves, raw			EP	31	132	90.6	0.5	0.8	6.6	2.0	1.5
		C.V. (%)
		NO. OF SAMPLES					( 60)	( 1)	( 1)		( 1)	( 1)
				AP

NO.	DATA AS	CALCIUM	PHOSPHORUS	IRON	SODIUM	POTASSIUM	MAGNESIUM	THIAMINE	RIBOFLAVIN	NIACIN	RETINOL	BETA CAROTENE EQUIVAL.	ASCORBIC ACID
NO.	DATA AS	MG	MG	MG	MG	MG	MG	MG	MG	MG	MCG	MCG	MG
328	EP	120	53	1.1	14	587		0.09	0.40	0.7		2500	42
		( 1)	( 1)	( 1)	( 1)	( 1)		( 1)	( 1)	( 1)		( 2)	( 1)
	AP	110	49	1.0	13	540		0.08	0.37	0.7		2300	39
329	EP	16	67	2.2				0.02	0.03	1.5		50	2
		( 2)	( 2)	( 2)				( 1)	( 1)	( 1)		( 1)	( 1)
	AP	13	56	1.8				0.02	0.03	1.3		42	2
330	EP	48	40	0.1				0.15	0.06	1.0		320
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)		( 1)
	AP	46	38	0.1				0.14	0.06	0.9		304
331	EP
	AP
332	EP	182	30	1.4								240	97
		( 1)	( 1)	( 1)								( 1)	( 1)
	AP
333	EP	737	65	4.6								5800	150
		( 1)	( 1)	( 1)								( 1)	( 1)
	AP
334	EP							0.02
								( 1)
	AP							0.02
335	EP	15	14	0.3				0.02					6
		( 1)	( 1)	( 1)				( 1)					( 2)
	AP	12	11	0.2				0.02					5
336	EP							0.02
								( 1)
	AP							0.02
337	EP	6	42	0.9				0.02
		( 1)	( 1)	( 1)				( 1)
	AP	4	32	0.7				0.01
338	EP							0.05
								( 1)
	AP							0.05
339	EP	8	62	1.2				0.06					5
		( 1)	( 1)	( 1)				( 1)					( 1)
	AP	6	48	0.9				0.04					4
340	EP				24	48
					( 1)	( 1)
	AP				24	48
341	EP	716	38	6.9	21	255		0.21	0.06	1.2		5187	34
		( 2)	( 2)	( 2)	( 5)	( 5)		( 1)	( 1)	( 1)		( 2)	( 1)
	AP	680	36	6.5	20	242		0.20	0.06	1.2		4928	32
342	EP	63	15	0.8				0.04	0.01	0.3		8	3
		( 2)	( 1)	( 2)				( 1)	( 1)	( 1)		( 3)	( 1)
	AP	36	9	0.4				0.02	0.01	0.2		5	2
343	EP												13
													(120)
	AP

NO	FOOD		REFUSE	DATA AS	FOOD ENERGY		MOISTURE	PROTEIN	TOTAL LIPID	TOTAL CARBOHYDRATE	FIBRE	ASH
NO	FOOD		%		KCAL	KJ	G	G	G	G	G	G
	HAWK'S BEARD (Crepis aspera)
344	-leaves, raw			EP	38	158	88.2	1.6	0.6	8.1	2.1	1.5
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 2)	( 2)
				AP
	HAWK'S BEARD, PALESTINE (Crepis palaestina)
345	-leaves, raw			EP	22	91	92.8	1.2	0.5	4.1	1.2	1.4
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
				AP
	HYACINTH BEAN (Dolichos lablab)
346	-immature seeds and pods,raw			EP	49	203	86.7	3.9	0.4	7.8	1.9	1.2
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			12	AP	43	179	76.3	3.4	0.4	6.9	1.7	1.1
	HYSSOP (Hyssopus officunalis)
347	-leaves, raw			EP	96	400	73.1	4.0	2.7	17.7	3.8	2.5
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
				AP
	INULA (Inula crithmoides)
348	-leaves, raw			EP	21	87	91.0	0.9	0.3	4.5	0.7	3.3
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
				AP
	JERUSALEM ARTICHOKE (Helianthus tuberosus)
349	-tuber, raw			EP	70	295	80.1	2.1	0.1	16.7	0.6	1.1
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 1)	( 2)
			73	AP	19	80	21.6	0.6	0.0	4.5	0.2	0.3
	JUTE, POTHERB (Corchorus olitorius)
350	-leaves, boiled			EP
		C.V. (%)
		NO. OF SAMPLES
			0	AP
351	-leaves, raw			EP	73	303	77.0	3.6	0.6	16.5	1.0	2.3
		C.V. (%)
		NO. OF SAMPLES					( 3)	( 3)	( 3)		( 2)	( 3)
			48	AP	38	158	40.1	1.9	0.3	8.6	0.5	1.2
	KIDNEY BEAN (Phaseolus vulgaris)
352	-immature seed, raw			EP	151	633	60.6	8.9	0.8	27.8	1.8	1.8
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 2)	( 2)
				AP
	KURRAT (Allium kurrat)
353	-leaves, raw			EP	16	66	94.1	1.3	0.2	3.1	0.9	1.4
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
				AP
	LEEK (Allium porrum)
354	-bulb and lower leaf portion, dried			EP	239	999	7.4	15.4	4.3	46.1	7.2	26.7
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
				AP
355	-bulb, raw			EP	60	252	82.6	2.1	0.1	13.9	1.3	1.2
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 2)	( 2)		( 2)	( 2)
			27	AP	44	183	59.9	1.5	0.1	10.1	0.9	0.9
356	-leaves, raw			EP	34	143	89.5	2.0	0.5	7.1	1.2	1.0
		C.V. (%)						42.8	50.2			21.4
		NO. OF SAMPLES					( 7)	( 4)	( 4)		( 3)	( 4)
			16	AP	29	120	75.1	1.7	0.4	6.0	1.0	0.8
	LETTUCE (Lactuca sativa)
357	-leaves, raw			EP	24	101	92.7	1.3	0.4	5.0	0.7	0.7
		C.V. (%)						22.6	117.9		29.7	30.4
		NO. OF SAMPLES					( 17)	( 11)	( 11)		( 8)	( 14)
			36	AP	15	64	59.1	0.8	0.2	3.2	0.4	0.4
358	-stalks, raw			EP	17	71	94.2	0.6	0.1	4.1	0.6	1.0
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			57	AP	7	31	40.5	0.3	0.1	1.8	0.3	0.4
	LETTUCE, TUBEROUS (Streptorhamphus tuberosus)
359	-leaves, raw			EP	34	141	89.?	1.4	0.8	6.6	1.6	1.5
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			36	AP	22	90	57.4	0.9	0.5	4.2	1.0	1.0

NO.	DATA AS	CALCIUM	PHOSPHORUS	IRON	SODIUM	POTASSIUM	MAGNESIUM	THIAMINE	RIBOFLAVIN	NIACIN	RETINOL	BETA CAROTENE EQUIVAL.	ASCORBIC ACID
NO.	DATA AS	MG	MG	MG	MG	MG	MG	MG	MG	MG	MCG	MCG	MG
344	EP											2900
	AP											( 1)
345	EP
	AP
346	EP	43	111	2.4									7
		( 1)	( 1)	( 1)									( 1)
	AP	38	98	2.1									6
347	EP											5600
												( 1)
	AP
348	EP											600
												( 1)
	AP
349	EP	37	63				51
		( 2)	( 2)				( 1)
	AP	10	17				14
350	EP												7
													16.3
													( 60)
	AP												7
351	EP	298	58	11.0			55					6400	64
													7.7
		( 3)	( 3)	( 2)			( 1)					( 2)	( 60)
	AP	155	30	5.7			29					3328	33
352	EP	67	123	3.0				0.31				45
		( 2)	( 2)	( 2)				( 1)				( 1)
	AP
353	EP	117	26				36					1670	18
													17.9
		( 1)	( 1)				( 1)					( 1)	( 60)
		AP
354	EP	1276		49.1				1.46	0.15	1.7		972
		( 1)		( 1)				( 1)	( 1)	( 1)		( 1)
	AP
355	EP	57	79	1.7			27						7
		( 2)	( 2)	( 1)			( 1)						( 1)
	AP	41	57	1.2			20						5
356	EP	94	32	1.6		519		0.17	0.14	0.9		1126	42
		38.4		75.3								97.2
		( 4)	( 3)	( 4)		( 3)		( 3)	( 3)	( 3)		( 4)	( 2)
	AP	79	27	1.3		436		0.14	0.12	0.8		946	35
357	EP	48	35	1.3	12	229	22	0.06	0.15	0.4		1332	19
		56.4	37.0	69.3		13.2		17.5	82.9	51.1		59.3
		( 8)	( 7)	( 7)	( 5)	( 6)	( 1)	( 4)	( 4)	( 5)		( 9)	( 1)
	AP	30	22	0.8	7	146	14	0.04	0.10	0.3		849	12
358	EP	25		0.6		201		0.00	0.02	0.7		90	9
		( 1)		( 1)		( 1)		( 1)	( 1)	( 1)		( 1)	( 1)
	AP	11		0.2		86		0.00	0.01	0.3		39	4
359	EP
	AP

NO	FOOD		REFUSE	DATA AS	FOOD ENERGY		MOISTURE	PROTEIN	TOTAL LIPID	TOTAL CARBOHYDRATE	FIBRE	ASH
NO	FOOD		%		KCAL	KJ	G	G	G	G	G	G
	LIMA BEAN (Phaseolus lunatus)
360	-immature seed, raw			EP	110	458	70.5	8.2	0.4	19.1	1.0	1.8
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			60	AP	44	183	28.2	3.3	0.2	7.6	0.4	0.7
	MAIZE, SWEET, YELLOW (Zea mays)
361	-immature seed, raw			EP	139	581	60.6	3.8	1.1	33.7	1.1	0.8
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			64	AP	50	209	21.8	1.4	0.4	12.1	0.4	0.3
	MALLOW (Malva spp.)
362	-leaves and stalks, raw			EP	58	243	80.4	6.4	1.1	9.4	4.0	2.8
		C.V. (%)
		NO. OF SAMPLES					( 3)	( 3)	( 3)		( 3)	( 3)
			10	AP	52	218	72.4	5.8	1.0	8.4	3.6	2.5
	MALLOW, EGYPTIAN (Malva parviflora)
363	-leaves and stalks, raw			EP	36	152	86.3	4.8	0.2	6.6	1.5	2.3
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			10	AP	33	137	77.6	4.3	0.1	5.9	1.3	2.0
	MINT (Mentha spp.)
364	-leaves, raw			EP	45	190	85.1	3.7	0.8	8.3	1.7	2.1
		C.V. (%)					3.6	26.1	55.9			15.8
		NO. OF SAMPLES					( 7)	( 4)	( 4)		( 3)	( 4)
			46	AP	24	102	45.5	2.0	0.4	4.5	0.9	1.1
	MINT (Mentha sylvestris)
365	-leaves, raw			EP	54	227	80.7	4.6	1.6	8.3	1.8	4.8
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
				AP
	MOUNTAIN EBONY (Bauhinia variegata)
366	-immature seeds and pods, raw			EP	112	468	70.5	4.4	0.4	22.9	2.8	1.8
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
				AP
367	-young leaves and flowers, raw			EP	70	291	78.9	1.8	0.2	17.8	1.3	1.3
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			13	AP	61	253	68.6	1.6	0.2	15.5	1.1	1.1
	MUSTARD, INDIAN (Brassica juncea)
368	-leaves, boiled			EP
		C.V. (%)
		NO. OF SAMPLES
			0	AP
369	-leaves,raw			EP	48	202	84.5	4.0	0.2	10.2	0.8	1.0
		C.V. (%)
		NO. OF SAMPLES					( 3)	( 3)	( 2)		( 2)	( 2)
			54	AP	22	93	38.9	1.8	0.1	4.7	0.4	0.5
	MYRTLE (Myrtus communis)
370	-fruit, raw			EP	93	388	74.1	0.8	0.7	23.8	3.6	0.6
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
				AP
	OKRA (Abelmoschus esculentus)
371	-fruit, boiled			EP			91.1
		C.V. (%)
		NO. OF SAMPLES					(1)
			0	AP			91.1
372	-fruit, raw			EP	46	194	85.3	2.6	0.2	10.6	1.4	1.2
		C.V. (%)						15.3	39.5		31.3	16.2
		NO. OF SAMPLES					( 13)	( 10)	( 10)		( 9)	( 10)
			15	AP	39	164	72.1	2.2	0.2	9.0	1.2	1.0
373	-fruit, sun dried			EP	286	1196	10.4	17.4	2.3	62.7	12.2	7.1
		C.V. (%)
		NO. OF SAMPLES					( 3)	( 3)	( 3)		( 3)	( 3)
				AP
	OLD MAN'S BEARD (Tragopogon hybridus)
374	-leaves, raw			EP	85	354	75.1	3.2	1.2	18.7	6.5	1.8
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
				AP
	ONION (Allium cepa)
375	-immature bulb and tops, raw			EP	35	148	88.9	1.8	0.1	8.4	1.4	0.7
		C.V. (%)
		NO. OF SAMPLES					( 5)	( 2)	( 2)		( 2)	( 2)
			4	AP	34	142	85.4	1.7	0.1	8.1	1.4	0.7

NO.	DATA AS	CALCIUM	PHOSPHORUS	IRON	SODIUM	POTASSIUM	MAGNESIUM	THIAMINE	RIBOFLAVIN	NIACIN	RETINOL	BETA CAROTENE EQUIVAL.	ASCORBIC ACID
NO.	DATA AS	MG	MG	MG	MG	MG	MG	MG	MG	MG	MCG	MCG	MG
360	EP	22	96	1.8				0.15	0.14	1.6		120
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)		( 1)
	AP	9	38	0.7				0.06	0.06	0.6		48
361	EP	5	90	0.8				0.21	0.16	1.5		150
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)		( 1)
	AP	2	32	0.3				0.08	0.06	0.5		54
362	EP	687	178	5.0								7630	197
												45.7
		( 1)	( 1)	( 1)								( 6)	( 1)
	AP	618	160	4.5								6867	177
363	EP	324	67				104					9000
		( 1)	( 1)				( 1)					( 1)
	AP	292	60				93					8100
364	EP	241	115	9.0	29	337		0.18	0.58	1.7		5900	3
		51.9		61.5	15.4	22.8
		( 4)	( 3)	( 4)	( 4)	( 4)		( 3)	( 2)	( 2)		( 2)	( 1)
	AP	129	61	4.8	16	181		0.09	0.31	0.9		3156	1
365	EP	692	334	27.4								27000	70
		( 1)	( 1)	( 1)								( 1)	( 1)
	AP
366	EP	294	95	2.9								6600	176
		( 1)	( 1)	( 1)								( 1)	( 1)
	AP
367	EP	70	74	6.1									10
		( 1)	( 1)	( 1)									( 2)
	AP	61	65	5.3									9
368	EP							0.02
									( 1)
	AP							0.02
369	EP	98	69	1.8				0.04	0.13	0.7		1800	69
		( 2)	( 2)	( 2)				( 2)	( 1)	( 1)		( 1)	( 1)
	AP	45	32	0.9				0.02	0.06	0.3		828	32
370	EP	81	22	0.7								0
		( 1)	( 1)	( 1)								( 1)
	AP
371	EP	164	59	1.2				0.08					5
													17.8
		( 1)	( 1)	( 2)				( 1)					( 60)
	AP	164	59	1.2				0.08					5
372	EP	126	76	2.3	3	397	90	0.12	0.15	1.1		179	27
		35.6	27.4	63.9				67.5					9.4
		( 10)	( 9)	( 8)	( 1)	( 4)	( 1)	( 4)	( 2)	( 2)		( 2)	( 61)
	AP	107	64	2.0	3	336	76	0.10	0.13	1.0		152	23
373	EP	669	497	22.4
		( 3)	( 3)	( 3)
	AP
374	EP											4800
												( 1)
	AP
375	EP	63	34	1.0	5	153	29	0.04	0.17	0.6		960	30
													14.9
		( 2)	( 2)	( 1)	( 1)	( 4)	( 1)	( 1)	( 1)	( 1)		( 1)	( 64)
	AP	60	32	1.0	5	147	28	0.04	0.16	0.6		922	29

NO	FOOD		REFUSE	DATA AS	FOOD ENERGY		MOISTURE	PROTEIN	TOTAL LIPID	TOTAL CARBOHYDRATE	FIBRE	ASH
NO	FOOD		%		KCAL	KJ	G	G	G	G	G	G
	ONION (Allium cepa)
376	-immature bulb, raw			EP	47	196	86.7	2.6	0.1	10.1		0.5
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
			63	AP	17	73	32.1	1.0	0.0	3.7		0.2
377	-immature tops, raw			EP	20	85	93.4	1.7	0.3	3.8	0.8	0.8
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
				AP
378	-mature bulb, boiled			EP			92.5
		C.V. (%)
		NO. OF SAMPLES					( 1)
			0	AP			92.5
379	-mature bulb, pickled			EP			75.1
		C.V. (%)
		NO. OF SAMPLES					( 1)
			0	AP			75.1
380	-mature bulb, raw			EP	47	196	87.0	1.5	0.2	10.7	0.8	0.6
		C.V. (%)						32.8	49.1		46.3	20.3
		NO. OF SAMPLES					( 13)	( 11)	( 11)		( 9)	( 11)
			10	AP	42	176	78.3	1.4	0.2	9.7	0.7	0.5
	PARSLET (Petroselinum crispum)
381	-leaves and stems,raw			EP	43	178	85.5	3.8	0.4	8.4	1.5	1.9
		C.V. (%)						15.4	52.8			45.2
		NO. OF SAMPLES					( 8)	( 4)	( 4)		( 3)	( 5)
			32	AP	29	120	57.7	2.6	0.3	5.6	1.0	1.3
	PEA (Pisum sativum)
382	-immature seed, boiled			EP			81.5
		C.V. (%)
		NO. OF SAMPLES					( 1)
			0	AP			81.5
383	-immature seed, raw			EP	99	415	74.2	7.1	0.5	17.2	2.2	0.9
		C.V. (%)						21.5	34.7		63.9	35.5
		NO. OF SAMPLES					( 10)	( 7)	( 7)		( 5)	( 7)
			56	AP	43	181	32.4	3.1	0.2	7.5	1.0	0.4
	PEA, WILD (Lathyrus digitatus)
384	-immature seed, raw			EP	162	676	57.8	10.8	0.3	29.9	5.7	1.2
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			62	AP	61	257	22.0	4.1	0.1	11.4	2.2	0.5
	PEPPER (Capsicum spp.)
385	-fruit, pickled			EP			79.4	0.6	0.2
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 2)	( 2)
			0	AP			79.4	0.6	0.2
	PEPPER, CHILI (Capsicus frutescens)
386	-fruit, boiled			EP
		C.V. (%)
		NO. OF SAMPLES
			0	AP
387	-fruit, fried			EP
		C.V. (%)
		NO. OF SAMPLES
			0	AP
388	-fruit, raw			EP	34	141	89.7	2.0	0.3	7.3	2.0	0.7
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 2)	( 2)
			13	AP	29	123	78.0	1.7	0.3	6.4	1.8	0.6
	PEPPER, SWEET (Capsicum annuum)
389	-fruit, raw			EP	24	102	92.6	1.4	0.3	5.1	1.3	0.5
		C.V. (%)						21.0	55.4		33.4	30.2
		NO. OF SAMPLES					( 37)	( 9)	( 9)		( 5)	( 7)
			13	AP	21	89	80.9	1.2	0.3	4.0	1.1	0.5
	POPPY, SYRIAN (Papaver syriacum)
390	-leaves, raw			EP	38	161	87.0	3.9	0.6	6.7	1.6	1.8
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
				AP
	POTATO (Solanum tuberosum)
391	-leaves, raw			EP			86.1	3.4
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)
				AP
	PSYLLIUM (Plantago psyllium)
392	-husk, raw			EP	335	1402	8.3	1.4	3.4	84.9	0.3	2.0
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
				AP

NO.	DATA AS	CALCIUM	PHOSPHORUS	IRON	SODIUM	POTASSIUM	MAGNESIUM	THIAMINE	RIBOFLAVIN	NIACIN	RETINOL	BETA CAROTENE EQUIVAL.	ASCORBIC ACID
NO.	DATA AS	MG	MG	MG	MG	MG	MG	MG	MG	MG	MCG	MCG	MG
376	EP	69	52	0.6				0.03	0.02	0.4		70	19
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)		( 1)	( 1)
	AP	26	19	0.2				0.01	0.01	0.2		26	7
377	EP	73	37	1.1								1500
		( 1)	( 1)	( 1)								( 2)
	AP
378	EP							0.04
								( 1)
	AP							0.04
379	EP							0.01	0.00			23	4
													17.3
	AP							( 1)	( 1)			( 1)	( 61)
	AP							0.01	0.00			23	4
380	EP	32	54	1.0	6	188	25	0.06	0.05	0.2		10	14
		43.5	32.6	84.3				33.3				200.0	28.9
		( 7)	( 6)	( 5)	( 1)	( 5)	( 2)	( 4)	( 3)	( 3)		( 4)	( 64)
	AP	29	48	0.9	5	169	23	0.05	0.05	0.2		9	13
381	EP	296	50	4.6	21	561	69	0.08	0.47	1.3		6000	136
		34.4	14.3	57.4								17.3	16.5
		( 4)	( 4)	( 4)	( 1)	( 4)	( 1)	( 2)	( 2)	( 2)		( 4)	( 64)
	AP	200	34	3.1	14	379	46	0.06	0.32	0.9		4050	92
382	EP				1	222							11
													9.3
					( 1)	( 1)							( 60)
	AP				1	222							11
383	EP	40	120	1.6	6	366	32	0.27	0.12	2.4		371	41
		32.1	44.9	23.6				49.1				34.8	11.1
		( 5)	( 5)	( 4)	( 3)	( 4)	( 1)	( 5)	( 3)	( 3)		( 4)	( 63)
	AP	17	53	0.7	3	160	14	0.12	0.05	1.1		162	18
384	EP
	AP
385	EP							0.01	0.00			356	15
													36.9
								( 3)	( 3)			( 1)	( 63)
	AP							0.01	0.00			356	15
386	EP												52
													( 3)
	AP												52
387	EP												19
													( 1)
	AP												19
388	EP	14	32	0.7	26	244		0.16	0.20			459	233
													37.9
		( 2)	( 1)	( 2)	( 1)	( 1)		( 2)	( 1)			( 2)	( 72)
	AP	12	28	0.6	23	212		0.14	0.17			399	203
389	EP	14	35	1.2	5	203	30	0.07	0.06	0.9		754	146
		31.7	31.6	88.8				44.9	39.7			93.1	28.5
		( 6)	( 5)	( 5)	( 4)	( 4)	( 1)	( 6)	( 6)	( 2)		( 5)	(124)
	AP	13	30	1.0	5	177	26	0.06	0.06	0.8		658	128
390	EP
	AP
391	EP
	AP
392	EP	306	58	18.3								2460
		( 1)	( 1)	( 1)								( 1)
	AP