food composition tables for the near east

OILS and FATS(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
	VEGETABLE OILS
789	-black henbane (Hyoscyamus niger), seed			EP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
		C.V. (%)
		NO. OF SAMPLES
			0	AP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
790	-carob (Ceratonia siliqua), seed			EP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
		C.V. (%)
		NO. OF SAMPLES
			0	AP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
791	-citrus (Citrus spp.), seed			EP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
		C.V. (%)
		NO. OF SAMPLES
			0	AP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
792	-coconut (Cocos nucifera), mature kernel			EP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
		C.V. (%)
		NO. OF SAMPLES
			0	AP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
793	-cotton (Gossypium spp.), seed			EP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
		C.V. (%)
		NO. OF SAMPLES
			0	AP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
794	-date (Phoenix dactylifera), pit			EP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
		C.V. (%)
		NO. OF SAMPLES
			0	AP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
795	-eggplant (Solanus melongena), seed			EP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
		C.V. (%)
		NO. OF SAMPLES
			0	AP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
796	-fenugreek (Trigonella foenum-graecum), seed			EP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
		C.V. (%)
		NO. OF SAMPLES
			0	AP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
797	-groundnut (Arachis hypogaea), seed			EP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
		C.V. (%)
		NO. OF SAMPLES
			0	AP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
798	-maize (Zea mays), seed, imported from USA			EP				0.0	100.0	0.0	0.0	0.0
		C.V. (%)
		NO. OF SAMPLES
			0	AP				0.0	100.0	0.0	0.0	0.0
799	-mustard, black (Brassica nigra), seed			EP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
		C.V. (%)
		NO. OF SAMPLES
			0	AP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
800	-nigerseed (Guizotia abyssinica)			EP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
		C.V. (%)
		NO. OF SAMPLES
			0	AP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
801	-olive (Olea europaea), fruit			EP			0.0	0.0	100.0		0.0	0.0
		C.V. (%)
		NO. OF SAMPLES
			0	AP			0.0	0.0	100.0		0.0	0.0
802	-peach (Prunus persica), kernel			EP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
		C.V. (%)
		NO. OF SAMPLES
			0	AP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
803	-pimiento (Capsicum annuum), seed			EP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
		C.V. (%)
		NO. OF SAMPLES
			0	AP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
804	-pistachio nut (Pistacia vera), kernel			EP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
		C.V. (%)
		NO. OF SAMPLES
			0	AP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
805	-rapeseed (Brassica spp.), erucic acid to 45%			EP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
		C.V. (%)
		NO. OF SAMPLES
			0	AP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
806	-rice (Oryza sativa), bran			EP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
		C.V. (%)
		NO. OF SAMPLES
			0	AP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
807	-sesame (Sesamum indicum), seed			EP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
		C.V. (%)
		NO. OF SAMPLES
			0	AP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
808	-sorrel, red (Hibiscus sabdariffa), seed			EP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
		C.V. (%)
		NO. OF SAMPLES
			0	AP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0

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
789	EP
	AP
790	EP
	AP
791	EP
	AP
792	EP
	AP
793	EP
	AP
794	EP
	AP
795	EP
	AP
796	EP
	AP
797	EP	0	0	0.0
		( 1)	( 1)( 1)
	AP	0	0	0.0
798	EP
	AP
799	EP
	AP
800	EP
	AP
801	EP
	AP
802	EP
	AP
803	EP
	AP
804	EP
	AP
805	EP
	AP
806	EP
	AP
807	EP	0	0	0.0
		( 1)	( 1)	( 1)
	AP	0	0	0.0
808	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
	VEGETABLE OILS
809	-soybean (Glycine max),seed)				EP	884	3699	0.0	0.0	100.0	0.0	0.0
		C.V. (%)
		NO.OF SAMPLES
			0	AP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
810	-sugar apple (Annona squamosa),seed			EP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
		C.V. (%)
		NO.OF SAMPLES
			0	AP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
811	-tomato (Lycopersicon esculentum),seed			EP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
		C.V. (%)
		NO.OF SAMPLES
			0	AP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
812	-vanaspati			EP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
		C.V. (%)
		NO.OF SAMPLES
			0	AP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
813	-walnut (Juglans spp.),kernel			EP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
		C.V. (%)
		NO.OF SAMPLES
			0	AP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
814	-watermelon (Citrullus lanatus), seed			EP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0
		C.V. (%)
		NO.OF SAMPLES
			0	AP	884	3699	0.0	0.0	100.0	0.0	0.0	0.0


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
809	EP
	AP
810	EP
	AP
811	EP
	AP
812	EP
	AP
813	EP
	AP
814	EP
	AP

BEVERAGES

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
	BOUZA
815				EP	60	249	85.5	1.9	0.3	11.9	0.4	0.3
		C.V. (%)					2.5	14.2	19.6		14.3	16.6
		NO. OF SAMPLES					(6)	(6)	(6)		(6)	(6)
			0	AP	60	249	85.5	1.9	0.3	11.9	0.4	0.3
	COCONUT (Cocos nucifera)
816	-water			EP	21	87	94.4	0.6	0.2	4.2	0.0	0.6
		C.V. (%)
		NO.OF SAMPLES					(1)	(1)	(1)		(1)	(1)
			0	AP	21	87	94.4	0.6	0.2	4.2	0.0	0.6
	GINGER ALE
817				EP	32	133	91.8	0.0	0.0	8.2	0.0	0.0
		C.V. (%)
		NO. OF SAMPLES					(1)	(1)	(1)		(1)	(1)
			0	AP	32	133	91.8	0.0	0.0	8.2	0.0	0.0
	TEA (Camellia sinensis)
818	-leaves,dried			EP	293	1227	9.2	21.4	2.3	62.1	9.2	5.0
		C.V. (%)					10.2	20.5				16.1
		NO. OF SAMPLES					(6)	(6)	(1)		(1)	(6)
			0	AP	293	1227	9.2	21.4	2.3	62.1	9.2	5.0

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
815	EP	8	50	0.6
		13.3	9.7	15.8
		(6)	(6)	(6)
	AP	8	50	0.6
816	EP	23	10	0.2									2
		(1)	(1)	(1)									(1)
	AP	23	10	0.2									2
817	EP	8			15	1
		(1)			(1)	(1)
	AP	8			15	1
818	EP	189	292	14.5				0.04	0.78	6.8		2500
		62.2	57.5	38.9
		(6)	(6)	(6)				(2)	(1)	(1)		(1)
	AP	189	292	14.5				0.04	0.78	6.8		2500

MISCELLANEOUS


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
	CONDIMENTS
819	-ambli (Phyllanthus emblica),fruit,sun,dried			EP	220	919	36.6	2.8	0.1	58.2	4.7	2.3
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			12	AP	193	809	32.2	2.5	0.1	51.2	4.1	2.0
820	-caravay (Carum carvi),seed)			EP	405	1694	7.5	24.4	22.8	39.8	11.1	5.5
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	405	1694	7.5	24.4	22.8	39.8	11.1	5.5
821	-cardanon (Elettaria cardamomum),fruit			EP	183	764	39.2	14.2	1.8	41.3	10.1	3.5
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
				AP
822	-cardanon (Elettaria cardamomum),green,fruit			EP	341	1429	7.3	12.6	6.1	68.9	6.4	5.1
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
				AP
823	-cardanon (Elettaria cardanonum),green,peel			EP	256	1070	8.9	2.6	0.6	75.6		12.3
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
				AP
824	-cardanon (Elettaria cardanonum),peel			EP								10.6
		C.V. (%)
		NO. OF SAMPLES										( 1)
				AP
825	-cinnanon (Cinnamomum spp.),bark			EP	215	901	8.1	3.9	2.2	80.8	23.9	5.0
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	215	901	8.1	3.9	2.2	80.8	23.9	5.0
826	-clove (Syzgium aromaticum), flowerbuds,dried			EP	282	1179	7.3	7.1	8.0	70.8	8.2	6.8
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	282	1179	7.3	7.1	8.0	70.8	8.2	6.8
827	-coriander (Coriandrum sativum),seed)			EP	360	1506	11.2	14.1	16.1	54.2	32.6	4.4
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	360	1506	11.2	14.1	16.1	54.2	32.6	4.4
828	-fenugreek (Trigonella foenum-graecum),seed			EP	374	1565	7.6	24.9	6.2	57.9	8.6	3.4
		C.V. (%)					32.9	8.9	17.3		13.0	21.0
		NO. OF SAMPLES					( 5)	( 5)	( 5)		( 4)	( 4)
			0	AP	374	1565	7.6	24.9	6.2	57.9	8.6	3.4
829	-mustard, white (Sinapis alba),seed			EP			5.5		19.6			3.7
		C.V. (%)
		NO. OF SAMPLES					( 1)		( 1)			( 1)
			0	AP			5.5		19.6			3.7
830	-pennyroyal(Mentha pulegium),leaves,dried			EP	261	1094	8.1	12.7	2.8	58.0	9.0	18.4
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	261	1094	8.1	12.7	2.8	58.0	9.0	18.4
831	-pepper,black (Piper nigrum),fruit,dried			EP	237	993	6.4	16.1	2.9	57.4
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	237	993	6.4	16.1	2.9	57.4
832	-pepper,red(Capsicum frutescens),fruit,dried			EP	287	1203	12.0	16.5	8.0	56.9	18.4	6.6
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	287	1203	12.0	16.5	8.0	56.9	18.4	6.6
833	-poppy (Papaver somniferum),seed			EP	559	2340	4.5	19.2	48.0	22.3		6.0
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
			0	AP	559	2340	4.5	19.2	48.0	22.3		6.0
834	-tarragon (Artenisia dracunculus),leaves,raw			EP	43	179	85.0	5.0	0.4	7.6	1.2	2.0
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			35	AP	28	116	55.2	3.3	0.3	4.9	0.8	1.3
835	-thyme (Thynus vulgaris),leaves,raw			EP	69	289	78.7	2.9	0.7	15.7	2.8	2.0
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
				AP
836	-turmeric (Curcuma domestica), rhizome, dried		EP				13.1	7.4	8.1		2.6
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)
			0	AP			13.1	7.4	8.1		2.6
	MAYONNAISE
837				EP	710	2969	16.2	1.0	78.6	2.6	0.0	1.6
		C.V. (%)
		NO.OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	710	2969	16.2	1.0	78.6	2.6	0.0	1.6
	PREPARED FOODS
838	-dhal gram,prepared with oil			EP	512	2140	2.1	14.6	31.9	47.4	1.9	4.0
		C.V. (%)
		NO.OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	512	2140	2.1	14.6	31.9	47.4	1.9	4.0

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
819	EP	88	170	2.8
		( 1)	( 1)	( 1)
	AP	77	149	2.5
820	EP	750	570	13.7
		( 1)	( 1)	( 1)
	AP	750	570	13.7
821	EP	44	175	8.1
		( 1)	( 1)	( 1)
	AP
822	EP	22	201	21.3
		( 1)	( 1)	( 1)
	AP
823	EP	107	667	46.6
		( 1)	( 1)	( 1)
	AP
824	EP	498	270	43.1
		( 1)	( 1)	( 1)
	AP
825	EP	440		17.0				0.10	0.40	2.4
		( 1)		( 1)				( 1)	( 1)	( 1)
	AP	440		17.0				0.10	0.40	2.4
826	EP	740		5.0				0.10	0.20	2.0
		( 1)		( 1)				( 1)	( 1)	( 1)
	AP	740		5.0				0.10	0.20	2.0
827	EP	630	393	17.9	32	990		0.22	0.35	1.1		942
		( 1)	( 1)	( 1)	( 1)	( 1)		( 1)	( 1)	( 1)		( 1)
	AP	630	393	17.9	32	990		0.22	0.35	1.1		942
828	EP	189	360	12.7	64	1087		0.29	0.35	1.5		1000
		( 3)	( 3)	( 1)	( 1)	( 1)		( 1)	( 1)	( 1)		( 1)
	AP	189	360	12.7	64	1087		0.29	0.35	1.5		1000
829	EP
	AP
830	EP	2628		3.5				3.68	1.75	4.4		1548	17
		( 1)		( 1)				( 1)	( 1)	( 1)		( 1)	( 1)
	AP	2628		3.5				3.68	1.75	4.4		1548	17
831	EP	280	227
		( 1)	( 1)
	AP	280	227
832	EP	150	206	8.0				0.40	0.75	13.5		6000	5
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)		( 1)	( 1)
	AP	150	206	8.0				0.40	0.75	13.5		6000	5
833	EP	1320	830	9.4				0.88		0.9
		( 1)	( 1)	( 1)				( 1)		( 1)
	AP	1320	830	9.4				0.88		0.9
834	EP	185	71	7.0	28	780		0.38	0.28	0.2		2700	46
		( 1)	( 1)	( 1)	( 1)	( 1)		( 1)	( 1)	( 1)		( 1)	( 1)
	AP	120	46	4.5	18	507		0.25	0.18	0.1		1755	30
835	EP
	AP
836	EP	150	280	18.6						2.3		30	0
		( 1)	( 1)	( 1)						( 1)		( 1)	( 1)
	AP	150	280	18.6						2.3		30	0
837	EP	22	32	0.4				0.02	0.05
		( 1)	( 1)	( 1)				( 1)	( 1)
	AP	22	32	0.4					0.02	0.05
838	EP	17	34	2.3
		( 1)	( 1)	( 1)
	AP	17	34	2.3

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
	PREPARED FOODS
839	-dhal mooth, prepared with ghee			EP	600	2512	1.0	9.5	49.5	37.2	6.6	2.8
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	600	2512	1.0	9.5	49.5	37.2	6.6	2.8
840	-dhal mung, prepared with ghee			EP	612	2560	0.9	12.3	52.6	31.2	1.8	3.0
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	612	2560	0.9	12.3	52.6	31.2	1.8	3.0
841	-katlama arabian, prepared with ghee			EP	381	1594	29.9	13.7	24.3	29.2	1.8	2.9
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	381	1594	29.9	13.7	24.3	29.2	1.8	2.9
842	-katlana minced meat, prepared with ghee			EP	371	1554	33.3	10.7	25.4	27.4	1.9	3.2
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		(1)	(1)
			0	AP	371	1554	33.3	10.7	25.4	27.4	1.9	3.2
843	-mathi, prepared with ghee			EP	605	2530	1.8	1.9	49.5	45.0	1.3	1.8
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	605	2530	1.8	1.9	49.5	45.0	1.3	1.8
844	-mungra, prepared with ghee			EP	624	2612	4.5	3.2	57.4	32.2	1.6	2.7
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	624	2612	4.5	3.2	57.4	32.2	1.6	2.7
845	-namak paray, prepared with ghee			EP	593	2483	1.2	0.2	46.6	49.6	2.8	2.4
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	593	2483	1.2	0.2	46.6	49.6	2.8	2.4
846	-poori, prepared with ghee			EP	473	1978	19.1	1.7	35.0	43.0	1.8	1.2
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	473	1978	19.1	1.7	35.0	43.0	1.8	1.2
847	-sevian saltish, prepared with ghee			EP	576	2411	3.1	14.4	46.9	32.4	1.5	3.2
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	576	2411	3.1	14.4	46.9	32.4	1.5	3.2
848	-sevian saltish, prepared with oil			EP	529	2214	2.8	13.4	36.0	44.3	2.7	3.5
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	(1)
			0	AP	529	2214	2.8	13.4	36.0	44.3	2.7	3.5

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
839	EP	18	34	0.6
		( 1)	( 1)	( 1)
	AP	18	34	0.6
840	EP	17	32	0.4
		( 1)	( 1)	( 1)
	AP	17	32	0.4
841	EP	125	38	7.6
		( 1)	( 1)	( 1)
	AP	125	38	7.6
842	EP	114	32	6.2
		( 1)	( 1)	( 1)
	AP	114	32	6.2
843	EP	125	45	2.1
		( 1)	( 1)	( 1)
	AP	125	45	2.1
844	EP	39	38	2.5
		( 1)	( 1)	( 1)
	AP	39	38	2.5
845	EP	122	46	2.0
		( 1)	( 1)	( 1)
	AP	122	46	2.0
846	EP	103	38	1.8
		( 1)	( 1)	( 1)
	AP	103	38	1.8
847	EP	34	19	2.6
		( 1)	( 1)	( 1)
	AP	34	19	2.6
848	EP	42	24	2.8
		( 1)	( 1)	( 1)
	AP	42	24	2.8

EP: AMOUNT IN 100G OF EDIBLE PORTION OF FOOD
AP: AMOUNT IN EDIBLE PORTION OF 100G OF FOOD AS PURCHASED