food composition tables for the near east

Table III
FATTY ACID CONTENT OF FOODS

CEREALS AND GRAIN PRODUCTS

NO.	FOOD		WATER G/100G OF E.P.	TOTAL LIPID G/100G OF E.P.	DATA AS	12:0	14:0	16:0	18:0	TOTAL SATURATED	16:1
	BARLEY (Hordeum vulgare)
1	-whole grain or meal				A	0	6	185	8	199	0
		C.V. (%)
		NO. OF SAMPLES				( 1)	( 1)	( 1)	( 1)		( 1)
			9.1	3.0	B	0.00	0.02	0.55	0.02	0.60	0.00
	BREAD
2	-barley				A	0	5	189	9	203	0
		C.V. (%)
		NO. OF SAMPLES				( 1)	( 1)	( 1)	( 1)		( 1)
			26.5	2.8	B	0.00	0.01	0.53	0.02	0.57	0.00
3	-maize				A	0	1	135	18	154	0
		C.V. (%)
		NO. OF SAMPLES				( 1)	( 1)	( 1)	( 1)		( 1)
			52.0	2.5	B	0.00	0.00	0.34	0.04	0.38	0.00
4	-millet,pearl				A	0	1	176	25	201	5
		C.V. (%)
		NO. OF SAMPLES				( 1)	( 1)	( 1)	( 1)		( 1)
			39.7	3.3	B	0.00	0.00	0.57	0.08	0.66	0.02
5	-rice				A	0	16	344	32	392	0
		C.V. (%)
		NO. OF SAMPLES				( 1)	( 1)	( 1)	( 1)		( 1)
			30.0	1.0	B	0.00	0.02	0.34	0.03	0.38	0.00
6	-sorghum				A	3	3	155	17	178	8
		C.V. (%)
		NO. OF SAMPLES				( 1)	( 1)	( 1)	( 1)		( 1)
			30.0	3.4	B	0.01	0.01	0.53	0.06	0.61	0.03
7	-triticale				A	0	2	135	7	143	4
		C.V. (%)
		NO. OF SAMPLES				( 1)	( 1)	( 1)	( 1)		( 1)
			30.0	1.8	B	0.00	0.00	0.24	0.01	0.26	0.01
8	-whole wheat				A	0	2	175	7	183	0
		C.V. (%)
		NO. OF SAMPLES				( 1)	( 1)	( 1)	( 1)		( 1)
			37.3	1.2	B	0.00	0.00	0.20	0.01	0.21	0.00
	MAIZE (Zea mays)
9	-whole grain or meal, imported from USA				A		0	97	15	115	3
		C.V. (%)
		NO. OF SAMPLES
			13.8	3.9	B		0.00	0.38	0.06	0.45	0.01
10	-whole grain or meal, white variety				A	0	1	136	21	157	3
		C.V. (%)
		NO. OF SAMPLES				( 1)	( 1)	( 1)	( 1)		( 1)
			10.9	5.1	B	0.00	0.00	0.69	0.10	0.80	0.02
11	-whole grain or meal, yellow variety				A	0	1	136	21	157	3
		C.V. (%)
		NO. OF SAMPLES				( 1)	( 1)	( 1)	( 1)		( 1)
			10.9	5.1	B	0.00	0.00	0.69	0.10	0.80	0.02
	MILLET, PEARL (Pennisetum typhoides)
12	-flour				A	0	1	173	25	199	5
		C.V. (%)
		NO. OF SAMPLES				( 1)	( 1)	( 1)	( 1)		( 1)
			11.0	4.3	B	0.00	0.00	0.75	0.11	0.86	0.02
	RICE (Oryza sativa)
13	-flour				A	1	2	367	33	417	0
		C.V. (%)
		NO. OF SAMPLES				( 1)	( 1)	( 1)	( 1)		( 1)
			8.0	1.1	B	0.00	0.00	0.42	0.04	0.47	0.00
14	-polished, enriched, raw, imported from USA				A		12	238		250
		C.V. (%)
		NO. OF SAMPLES
			11.9	.5	B		0.01	0.12		0.12
15	-polished, raw, imported from USA				A		12	238		250
		C.V. (%)
		NO. OF SAMPLES
			11.9	.5	B		0.01	0.12		0.12
	SORGHUM (Sorghum vulgare)
16	-whole grain				A	0	1	149	12	162	8
		C.V. (%)
		NO. OF SAMPLES				( 1)	( 1)	( 1)	( 1)		( 1)
			8.9	4.1	B	0.00	0.00	0.62	0.05	0.67	0.03
	TRITICALE (Triticum aestivum x Secale cereale)
17	-whole grain or meal				A	0	1	134	6	142	0
		C.V. (%)
		NO. OF SAMPLES				( 1)	( 1)	( 1)	( 1)		( 1)
			10.0	2.1	B	0.00	0.00	0.27	0.01	0.29	0.00
	WHEAT (Triticus aestivum)
18	-flour, 72% extraction, enriched, imported from				A			157	7	164
	USA	C.V. (%)
		NO. OF SAMPLES
			12.0	1.0	B			0.16	0.01	0.16

NO.	18:1	TOTAL MONO UNSATURATED	18:2	18:3	TOTAL POLY UNSATURATED	TOTAL FATTY ACIDS	% TOTAL FATTY ACIDS
							SATURATED	MONO UNSAT.	POLY UNSAT.
1 A	87	87	391	43	434	720
	(1)		(1)	(1)
B	0.26	0.26	1.17	0.13	1.30	2.16	28	12	60
2 A	91	91	381	45	426	720
	(1)		(1)	(1)
B	0.25	0.25	1.06	0.12	1.19	2.01	28	13	59
3 A	281	281	406	19	425	860
	(1)		(1)	(1)
B	0.70	0.70	1.01	0.05	1.06	2.15	18	33	49
4 A	226	232	385	42	427	860
	( 1)		( 1)	( 1)
B	0.74	0.75	1.25	0.14	1.39	2.80	23	27	50
5 A	227	227	284	17	301	919
	(1)		(1)	(1)
B	0.22	0.22	0.28	0.02	0.29	0.90	43	25	32
6 A	307	315	352	15	367	860
	(1)		(1)	(1)
B	1.05	1.08	1.21	0.05	1.26	2.95	21	37	42
7 A	114	118	423	36	459	721
	(1)		(1)	(1)
B	0.21	0.21	0.77	0.07	0.84	1.31	20	16	64
8 A	72	72	433	31	464	720
	(1)		(1)	(1)
B	0.08	0.08	0.50	0.04	0.54	0.84	25	10	65
9 A	222	225	517	7	525	864
B	0.87	0.88	2.02	0.03	2.05	3.37	13	26	61
10 A	284	287	395	20	415	860
	( 1)		( 1)	( 1)
B	1.44	1.46	2.01	0.10	2.11	4.37	18	33	49
11 A	284	287	395	20	415	860
	(1)		(1)	(1)
B	1.44	1.46	2.01	0.10	2.11	4.37	18	33	49
12 A	219	224	394	43	437	860
	( 1)		( 1)	( 1)
B	0.95	0.97	1.70	0.19	1.89	3.71	23	26	51
13 A	206	206	277	20	298	921
	( 1)		( 1)	( 1)
B	0.23	0.23	0.31	0.02	0.34	1.05	45	22	33
14 A	238	238	338	12	350	838
B	0.12	0.12	0.17	0.01	0.17	0.42	30	28	42
15 A	238	238	338	12	350	838
B	0.12	0.12	0.17	0.01	0.17	0.42	30	28	42
16 A	304	312	372	13	385	859
	( 1)		( 1)	( 1)
B	1.26	1.29	1.54	0.05	1.59	3.55	19	36	45
17 A	108	108	427	43	470	720
	( 1)		( 1)	( 1)
B	0.22	0.22	0.88	0.09	0.97	1.48	20	15	65
18 A	79	79	414	21	435	678
B	0.08	0.08	0.41	0.02	0.43	0.68	24	12	64

NO.	FOOD		WATER	TOTAL LIPID	DATA AS	12:0	14:0	16:0	18:0	TOTAL SATURATED	16:1
			G/100G OF E.P.	G/100G OF E.P.
	WHEAT (Triticum aestivum)
19	-flour, 72% extraction, imported from USA				A			157	7	164
		C.V. (%)
		NO. OF SAMPLES
			12.0	1.0	B			0.16	0.01	0.16
20	-whole grain or meal,all varieties				A	0	2	170	7	179	0
		C.V. (%)
		NO. OF SAMPLES				( 1)	( 1)	( 1)	( 1)		( 1)
			9.2	1.8	B	0.00	0.00	0.30	0.01	0.32	0.00
21	-whole grain or meal,hard red winter,imported				A			132	4	136	4
	from USA	C.V. (%)
		NO. OF SAMPLES
			12.5	1.8	B			0.24	0.01	0.24	0.01
22	-whole grain or meal,white,imported from USA				A			140	10	150	5
		C.V. (%)
		NO. OF SAMPLES
			11.5	2.0	B			0.28	0.02	0.30	0.01

NO.	18:1	TOTAL MONO UNSATURATED	18:2	18:3	TOTAL POLY UNSATURATED	TOTAL FATTY ACIDS	% TOTAL FATTY ACIDS
							SATURATED	MONO UNSAT.	POLY UNSAT.
19 A	79	79	414	21	435	678
B	0.08	0.08	0.41	0.02	0.43	0.68	24	12	64
20 A	71	71	437	34	471	721
	(1)		(1)	(1)
B	0.12	0.12	0.77	0.06	0.83	1.27	25	10	65
21 A	100	104	480	40	520	760
B	0.18	0.19	0.86	0.07	0.94	1.37	18	14	68
22 A	90	95	440	35	475	720
B	0.18	0.19	0.88	0.07	0.95	1.44	21	13	66

DRY GRAIN LEGUMES AND LEGUME PRODUCTS

NO.	FOOD		WATER	TOTAL LIPID	DATA AS	12:0	14:0	16:0	18:0	TOTAL SATURATED	16:1
			G/100G OF E.P.	G/100G OF E.P.
	BROADBEAN (Vicia faba)
23	-mature seed, raw				A	3	3	108	23	143
		C.V. (%)
		NO. OF SAMPLES				( 1)	( 1)	( 3)	( 3)
			8.9	1.2	B	0.00	0.00	0.13	0.03	0.17
	CHICKPEA (Cicer arietinum
24	-mature seed, raw				A		2	98	12	112	1
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)
			9.8	3.4	B		0.01	0.33	0.04	0.38	0.00
	COWPA, COMMON (Vigna unguiculata subsp. unguiculata)
25	-mature seed, raw				A		3	245	41	299	3
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 1)
			9.9	1.5	B		0.00	0.36	0.06	0.44	0.00
26	-mature seed, raw, imported from USA				A			223	31	300
		C.V. (%)
		NO. OF SAMPLES
			10.5	1.3	B			0.29	0.04	0.39
	KIDNEY BEAN (Phaseolus vulgaris)
27	-mature seed, raw, imported from USA				A			108	13	121
		C.V. (%)
		NO. OF SAMPLES
			12.0	1.5	B			0.16	0.02	0.18
28	-red variety,mature seed,raw, imported from USA				A			108	14	122
		C.V. (%)
		NO. OF SAMPLES
			12.6	1.3	B			0.14	0.02	0.16
	LENTIL (Lens culinaris)
29	-mature seed, raw				A		9	197	39	264	3
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)
			7.9	1.6	B		0.01	0.31	0.06	0.42	0.00
30	-mature seed, raw, imported from USA				A			128	9	146
		C.V. (%)
		NO. OF SAMPLES
			9.3	.9	B			0.11	0.01	0.13
	LIMA BEAN (Phaseolus lunatus)
31	-mature seed,raw,imported from USA				A			199	21	220
		C.V. (%)
		NO. OF SAMPLES
			10.6	1.0	B			0.20	0.02	0.22
	LUPINE,EGYPTIAN (Lupinus termis)
32	-mature seed, raw				A			64	16	115
		C.V. (%)
		NO. OF SAMPLES						( 1)	( 1)
			8.9	8.2	B			0.52	0.13	0.95
	MUNG BEAN (Vigna radiata)
33	-mature seed, raw				A	1	5	118	36	159	8
		C.V. (%)
		NO. OF SAMPLES				( 1)	( 1)	( 1)	( 1)		( 1)
			6.8	2.0	B	0.00	0.01	0.23	0.07	0.32	0.01
	MUNGO BEAN (Vigna mungo)
34	-mature seed, raw				A		3	240	67	317	1
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)
			7.6	1.9	B		0.01	0.45	0.12	0.59	0.00
	PEA (Pisum sativum)
35	-yellow,mature seed, raw, imported from USA				A			129	21	154
		C.V. (%)
		NO. OF SAMPLES
			10.1	1.0	B			0.13	0.02	0.15
	SOYBEAN (Glycine max)
36	-mature seed, raw, imported from USA				A			108	36	144
		C.V. (%)
		NO. OF SAMPLES
			9.1	20.1	B			2.17	0.73	2.90

NO.	18:1	20:1	TOTAL MONO UNSATURATED	18:2	18:3	TOTAL POLY UNSATURATED	TOTAL FATTY ACIDS	% TOTAL FATTY ACIDS
								SATURATED	MONO UNSAT.	POLY UNSAT.
23A	208		211	390	30	420	774
	( 3)			( 3)	( 2)
B	0.25		0.25	0.46	0.04	0.50	0.91	18	27	55
24A	150		150	487	26	512	775
	( 1)			( 1)	( 1)
B	0.50		0.51	1.64	0.09	1.73	2.61	14	19	67
25A	80		83	248	145	394	776
	( 2)			( 2)	( 2)
B	0.12		0.12	0.36	0.21	0.57	1.13	39	11	50
26A	52		52	254	171	425	776
B	0.07		0.07	0.33	0.22	0.55	1.01	39	7	54
27A	75		75	209	372	581	777
B	0.11		0.11	0.31	0.56	0.87	1.17	16	10	74
28A	75		75	209	372	581	777
B	0.10		0.10	0.27	0.48	0.75	1.01	16	10	74
29A	305	15	323	175	13	188	775
	( 1)	( 1)		( 1)	( 1)
B	0.48	0.02	0.51	0.28	0.02	0.30	1.22	34	42	24
30A	162	9	171	368	86	453	770
B	0.15	0.01	0.15	0.33	0.08	0.41	0.69	19	22	59
31A	92		92	312	149	461	773
B	0.09		0.09	0.31	0.15	0.46	0.77	28	12	60
32A	404		404	170	86	256	775
	( 1)			( 1)	( 1)
B	3.33		3.33	1.40	0.71	2.11	6.39	15	52	33
33A	174		181	136	298	434	775
	( 1)			( 1)	( 1)
B	0.35		0.36	0.27	0.59	0.86	1.54	21	23	56
34A	54	2	57	278	123	401	775
	( 1)	( 1)		( 1)	( 1)
B	0.10	0.00	0.11	0.52	0.23	0.75	1.45	41	7	52
35A	154		154	363	67	430	738
B	0.15		0.15	0.36	0.07	0.43	0.74	21	21	58
36A	208		208	502	77	579	931
B	4.18		4.18	10.11	1.54	11.65	18.73	15	22	63

NUTS AND SEEDS

NO.	FOOD		WATER	TOTAL LIPID	DATA AS	16:0	18:0	TOTAL SATURATED
			G/100G OF E.P.	G/100G OF E.P.
	COTTONSEED (Gossypius spp.)
37	-flour,defatted				A	219	21	240
		C.V. (%)
		NO. OF SAMPLES				( 1)	( 1)
				1.9	B	0.42	0.04	0.46

NO.	18:1	TOTAL MONO UNSATURATED	18:2	TOTAL POLY UNSATURATED	TOTAL FATTY ACIDS	% TOTAL FATTY ACIDS
						SATURATED	MONO UNSAT.	POLY UNSAT.
37A	186	186	531	531	956
	( 1)		( 1)
B	0.36	0.36	1.02	1.02	1.83	25	19	56

FRUITS

NO.	FOOD		WATER	TOTAL LIPID	DATA AS	14:0	16:0	TOTAL SATURATED	16:1
			G/100G OF E.P.	G/100G OF E.P.
	AVOCADO (Persea americana)
38	-fruit,raw				A	1	135	136	105
		C.V. (%)							23.5
		NO. OF SAMPLES				( 2)	( 2)		( 4)
			74.0	17.1	B	0.02	2.31	2.33	1.79

NO.	18:1	TOTAL MONO UNSATURATED	18:2	TOTAL POLY UNSATURATED	TOTAL FATTY ACIDS	% TOTAL FATTY ACIDS
						SATURATED	MONO UNSAT.	POLY UNSAT.
38A	571	676	102	96	908
	( 2)		( 2)
B	9.78	11.57	1.75	1.65	15.54	15	74	11

Table III FATTY ACID CONTENT OF FOODS

CEREALS AND GRAIN PRODUCTS

DRY GRAIN LEGUMES AND LEGUME PRODUCTS

NUTS AND SEEDS

FRUITS

Table III
FATTY ACID CONTENT OF FOODS