food composition tables for the near east

OILS AND FATS

NO.	FOOD		WATER	TOTAL LIPID	DATA AS	<12:0	12:0	14:0	16:0	18:0	TOTAL SATURATED	16:1
			G/100G OF E.P.	G/100G OF E.P.
	ANIMAL FATS
62	-butter				A	56	18	109	432	84	699	16
		C.V. (%)
		NO. OF SAMPLES					( 13)	( 13)	( 13)	( 13)		( 9)
			19.5	77.8	B	4.39	1.39	8.52	33.60	6.51	54.41	1.25
63	-butter oil				A	56	18	109	432	84	699	16
		C.V. (%)					48.2	17.4	19.1	28.2		18.3
		NO. OF SAMPLES					(13)	(13)	(13)	(13)		( 9)
			0.0	100.0	B	5.64	1.78	10.94	43.16	8.37	69.90	1.61
64	-camel,hump				A		4	62	296	246	615	39
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)	( 1)		( 1)
			0.0	100.0	B		0.39	6.21	29.60	24.57	61.47	3.95
65	-camel,kidney				A		3	64	231	235	549	41
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)	( 1)		( 1)
			0.0	100.0	B		0.30	6.36	23.05	23.45	54.92	4.07
66	-camel,viscera				A			69	332	223	623	32
		C.V. (%)
		NO. OF SAMPLES						( 1)	( 1)	( 1)		( 1)
			0.0	100.0	B			6.89	33.18	22.25	62.32	3. 25
67	-fat-tailed sheep				A			24	229	206	528	14
		C.V. (%)						23.0	12.4	48.6		31.2
		NO. OF SAMPLES						( 40)	( 40)	( 40)		( 40)
			0.0	100.0	B			2.39	22.94	20.55	52.77	1.43
68	-ghee, made with cow milk				A	56	18	109	432	84	699	16
		C.V. (%)
		NO. OF SAMPLES					( 13)	( 13)	( 13)	( 13)		( 9)
			0.5	99.1	B	5.59	1.77	10.85	42.79	8.30	69.29	1. 59
	FISH OILS
69	-European eel (Anguilla anguilla)				A		0	41	266	40	347	120
		C.V. (%)					221.6	47.4	8.8	21.9		3.9
		NO. OF SAMPLES					( 5)	( 5)	( 5)	( 5)		( 5)
			0.0	100.0	B		0.04	4.08	26.57	3.99	34.68	12.01
70	-flathead grey mullet (Mugil cephalus)				A			118	174	8	300	169
		C.V. (%)
		NO. OF SAMPLES						( 2)	( 2)	( 2)		( 2)
			0.0	100.0	B			11.78	17.37	0.83	29.98	16.89
71	-flathead grey mullet (Mugil cephalus), liver				A			9	138	5	152	157
		C.V. (%)
		NO. OF SAMPLES						( 1)	( 1)	( 1)		( 1)
			0.0	100.0	B			0.88	13.84	0.48	15.20	15.68
72	-requiem shark (Carcharhinus melanopterus), liver				A			33	272	63	416	58
		C.V. (%)
		NO. OF SAMPLES						( 1)	( 1)	( 1)		( 1)
			0.0	100.0	B			3.29	27.22	6.29	41.64	5.79
73	-requiem shark (Carcharhinus menisorrah), liver				A			29	249	71	389	59
		C.V. (%)
		NO. OF SAMPLES						( 1)	( 1)	( 1)		( 1)
			0.0	100.0	B			2.90	24.94	7.15	38.86	5.88
74	-sardine (Sardinella spp.)				A			132	81	10	223	108
		C.V. (%)
		NO. OF SAMPLES						( 2)	( 2)	( 2)		( 2)
			0.0	100.0	B			13.22	8.13	0.95	22.30	10.79
75	-shark (Nebrius concolor), liver				A			31	206	79	350	79
		C.V. (%)
		NO. OF SAMPLES						( 1)	( 1)	( 1)		( 1)
			0.0	100.0	B			3.14	20.60	7.89	34.99	7.89
76	-unspecified fish, liver				A			22	295	97	477	47
		C.V. (%)
		NO. OF SAMPLES						( 1)	( 1)	( 1)		( 1)
			0.0	100.0	B			2.20	29.47	9.65	47.67	4.74
	VEGETABLE OILS
77	-almond (Prunus amygdalus), kernel				A				55	8	63	7
		C.V. (%)							49.5	43.7		52.6
		NO. OF SAMPLES							( 21)	( 15)		( 18)
			0.0	100.0	B				5.53	0.76	6.29	0.74
78	-apricot (Prunus armeniaca), kernel				A				118	11	129
		C.V. (%)
		NO. OF SAMPLES							( 1)	( 1)
			0.0	100.0	B				11.77	1.15	12.92
79	-balsam pear (Momordica charantia), seed				A	17			27	207
		C.V. (%)
		NO. OF SAMPLES							( 1)	( 1)
			0.0	100.0	B	1.72			2.68	20.74
80	-black henbane (Hyoscyamus niger), seed				A				87	24	111
		C.V. (%)
		NO. OF SAMPLES							( 1)	( 1)
			0.0	100.0	B				8.71	2.39	11.10

NO.	18:1	20:1	TOTAL MONO UNSATURATED	18:2	18:3	18:4	20:4	20:5	22:5	22:6	TOTAL POLY UNSATURATED	TOTAL FATTY ACIDS	% TOTAL FATTY ACIDS
													SATURATED	MONO UNSAT.	POLY UNSAT.
62 A	193		222	15	13						28	949
	( 13)			( 2)	( 1)
B	14.99		17.30	1.15	1.04						2.20	73.91	74	23	3
63 A	193		222	15	13						28	949
	20. 1
	( 13)			( 2)	( 1)
B	19.26		22.23	1.48	1.34						2.82	94.94	74	23	3
64 A	261		323	18							18	956
	( 1)			( 1)
B	26.14		32.33	1.78							1.80	95.60	64	34	2
65 A	295		371	35							36	956
	( 1)			( 1)
B	29.51		37.08	3.48							3.60	95.60	57	39	4
66 A	238		287	34	11						45	956
	( 1)			( 1)	( 1)
B	23.83		28.75	3.45	1.08						4.53	95.60	65	30	5
67 A	382		397	32							32	956
				20.7
	( 40)			( 40)
B	38.24		39.67	3.15							3.15	95.60	55	41	4
68 A	193		222	15	13						28	949
	( 13)			( 2)	( 1)
B	19.09		22.03	1.47	1.33						2.80	94.12	74	23	3
69 A	217	6	352	62	18	21	5	2	3	4	221	920
	26.6	54.5		6.4	30.0	62.4	47.0	91.0	57.1	100.0
	( 5)	( 5)		( 5)	( 5)	( 5)	( 5)	( 5)	( 5)	( 5)
B	21.73	0.64	35.23	6.18	1.77	2.10	0.46	0.17	0.35	0.37	22.12	92.04	38	38	24
70 A	113	11	301	42	20	43	8	37	14	18	355	956
	( 2)	( 2)		( 2)	( 2)	( 2)	( 2)	( 1)	( 2)	( 2)
B	11.28	1.12	30.07	4.16	2.01	4.27	0.79	3.68	1.41	1.75	35.55	95.60	31	31	38
71 A	70	3	231	59	20	56	11		10	27	417	800
	( 1)	( 1)		( 1)	( 1)	( 1)	( 1)		( 1)	( 1)
B	6.96	0.32	23.12	5.92	2.00	5.60	1.12		0.96	2.72	41.68	80.00	19	29	52
72 A	179	24	290	14	7		4	13	11	35	94	800
	( 1)	( 1)		( 1)	( 1)		( 1)	( 1)	( 1)	( 1)
B	17.87	2.44	28.97	1.40	0.70		0.41	1.32	1.11	3.49	9.39	80.00	52	36	12
73 A	194	26	305	33	7		4	8	4	42	107	800
	( 1)	( 1)		( 1)	( 1)		( 1)	( 1)	( 1)	( 1)
B	19.36	2.61	30.49	3.35	0.74		0.37	0.82	0.37	4.17	10.65	80.00	49	38	13
74 A	296	35	438	15		40	25	108	20	11	258	920
	( 2)	( 2)		( 2)		( 1)	( 2)	( 2)	( 2)	( 2)
B	29.57	3.49	43.85	1.49		4.05	2.49	10.77	2.02	1.07	25.85	92.00	24	48	28
75 A	114		214	21			26	14	47	106	236	800
	( 1)			( 1)			( 1)	( 1)	( 1)	( 1)
B	11.43		21.38	2.09			2.57	1.37	4.75	10.62	23.62	80.00	44	27	29
76 A	141	25	246	7	2			22	22	15	78	800
	( 1)	( 1)		( 1)	( 1)			( 1)	( 1)	( 1)
B	14.06	2.54	24.58	0.74	0.22			2.20	2.20	1.47	7.75	80.00	60	81	9
77 A	700		707	186							186	956
	6.5			15.8
	( 18)			( 18)
B	69.96		70.70	18.61							18.61	95.60	7	74	19
78 A	510		510	317							317	956
	( 1)			( 1)
B	51.01		51.01	31.67							31.67	95.60	14	53	33
79 A	287
	( 1)
B	28.68
80 a	232		232	613							613	956
	( 1)			( 1)
B	23.16		23.16	61.34							61.34	95.60	12		64

NO.	FOOD		WATER	TOTAL LIPID	DATA AS	<12:0	12:0	14:0	16:0	18:0	TOTAL SATURATED	16:1
			G/100G OF E.P.	G/100G OF E.P.
	VEGETABLE OILS
81	-carob (Ceratonia siliqua), seed				A				177	45	222
		C.V. (%)
		NO. OF SAMPLES							( 1)	( 1)
			0.0	100.0	B				17.72	4.45	22.17
82	-citrus (Citrus spp.), seed				A				257	49	332	5
		C.V. (%)							11.4	35.5
		NO. OF SAMPLES							( 7)	( 7)		( 1)
			0.0	100.0	B				25.71	4.88	33.23	0.47
83	-coconut (Cocos nucifera), mature kernel				A	123	568	155	41	14	902	0
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)	( 2)		( 2)
			0.0	100.0	B	12.31	56.81	15.55	4.10	1.40	90.17	0.00
84	-cotton (Gossypium spp.), seed				A		0	7	232	23	263	0
		C.V. (%)						41.3	5.8	16.4
		NO. OF SAMPLES					( 1)	( 26)	( 36)	( 36)		( 1)
			0.0	100.0	B		0.00	0.74	23.23	2.34	26.31	0.00
85	-date (Phoenix dactylifera), pit				A	11	204	126	100	11	459
		C.V. (%)
		NO. OF SAMPLES					( 3)	( 3)	( 3)	( 3)
			0.0	100.0	B	1.12	20.39	12.59	10.01	1.08	45.89
86	-eggplant (Solanum melongena), seed				A				188	67	255
		C.V. (%)
		NO. OF SAMPLES							( 2)	( 2)
			0.0	100.0	B				18.84	6.69	25.54
87	-fenugreek (Trigonella foenun-graecum), seed				A				258	100	401	2
		C.V. (%)
		NO. OF SAMPLES							( 1)	( 1)		( 1)
			0.0	100.0	B				25.79	10.03	40.07	0.20
88	-groundnut (Arachis hypogaea), seed				A			5	93	23	154
		C.V. (%)
		NO. OF SAMPLES						( 1)	( 1)	( 1)
			0.0	100.0	B			0.46	9.32	2.33	15.35
89	-maize (Zea mays), seed, imported from USA				A		0	0	109	18	127
		C.V. (%)
		NO. OF SAMPLES
			100.0		B	0.00	0.00	10.90	1.80	12.70
90	-mustard, black (Brassica nigra), seed				A		0	0	26		26	0
		C.V. (%)							36.0
		NO. OF SAMPLES					( 2)	( 2)	( 9)			( 2)
			0.0	100.0	B		0.00	0.00	2.63		2.63	0.00
91	-nigerseed (Guizotia abyssinica)				A				91	85	176
		C.V. (%)
		NO. OF SAMPLES							( 1)	( 1)
			0.0	100.0	B				9.08	8.51	17.59
92	-olive (Olea europaea), fruit				A			3	114	34	156	7
		C.V. (%)						12.9		22.2		16.3
		NO. OF SAMPLES						( 2)	( 8)	( 8)		( 6)
			0.0	100.0	B			0.28	11.38	3.37	15.60	0.68
93	-peach (Prunus persica), kernel				A				332	30	361
		C.V. (%)
		NO. OF SAMPLES							( 1)	( 1)
			0.0	100.0	B				33.17	2.96	36.14
94	-pimiento (Capsicum annuum), seed				A				152	54	206
		C.V. (%)
		NO. OF SAMPLES							( 2)	( 2)
		0.0	100.0	B					15.15	5.45	20.60
95	-pistachio nut (Pistacia vera), kernel				A				128	10	138	19
		C.V. (%)
		NO. OF SAMPLES							( 1)	( 1)		( 1)
			0.0	100.0	B				12.81	0.96	13.77	1.91
96	-rapeseed (Brassica spp.), erucic acid to 45%				A		0	0	21	4	26	0
		C.V. (%)							26.7
		NO. OF SAMPLES					( 1)	( 1)	( 4)	( 1)		( 1)
			0.0	100.0	B		0.00	0.00	2.14	0.43	2.57	0.00
97	-rice (Oryza sativa), bran				A				152	12	169
		C.V. (%)
		NO. OF SAMPLES							( 1)	( 1)
			0.0	100.0	B				15.18	1.18	16.86
98	-sesame (sesamum indicum), seed				A		0	0	66	24	94	0
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)	( 2)		( 2)
			0.0	100.0	B		0.00	0.00	6.65	2.37	9.40	0.00
99	-sorrel, red (Hibiscus sabdariffa), seed				A				156	27	183
		C.V. (%)
		NO. OF SAMPLES							( 1)	( 1)
			0.0	100.0	B				15.58	2.68	18.26
100	-soybean (Glycine max), seed				A		0	0	115	35	150	0
		C.V. (%)							5.4	19.4
		NO. OF SAMPLES					( 1)	( 1)	( 9)	( 9)		( 1)
			0.0	100.0	B		0.00	0.00	11.52	3.53	15.05	0.00

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.
	VEGETABLE OILS
101	-sugar apple (Aunona squamosa), seed				A			107	106	213
		C.V. (%)
		NO. OF SAMPLES						( 1)	( 1)
			0.0	100.0	B			10.71	10.61	21.32
102	-tomato (Lycopersicon esculentum),seed				A		1	180	37	218	2
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 2)
			0.0	100.0	B		0.10	17.97	3.73	21.80	0.25
103	-vanaspati				A	0		129	88	218	0
		C.V. (%)
		NO. OF SAMPLES						( 1)	( 1)		( 2)
			0.0	100.0	B	0.00		12.94	8.82	21.77	0.00
104	-walnut (Juglans spp.), kernel				A			68	15	83
		C.V. (%)						9.0	27.6
		NO. OF SAMPLES						( 15)	( 15)
			0.0	100.0	B			6.81	1.53	8.35
105	-watermelon (Citrullus lanatus), seed				A			128	117	246
		C.V. (%)
		NO. OF SAMPLES						( 1)	( 1)
			0.0	100.0	B			12.76	11.70	24.60

NO.	18:1	TOTAL MONO UNSATURATED	18:2	18:3	TOTAL POLY UNSATURATED	TOTAL FATTY ACIDS	% TOTAL FATTY ACIDS
							SATURATED	MONO UNSAT.	POLY UNSAT.
101 A	510	510	232		232	956
	( 1)		( 1)
B	51.05	51.05	23.23		23.23	95.60	22	53	25
102 A	281	283	441	11	452	953
	( 2)		( 2)	( 2)
B	28.06	28.31	44.09	1.15	45.24	95.35	23	30	47
103 A	738	738		0	0	956
	( 1)			( 1)
B	73.83	73.83		0.00	0.00	95.60	23	77	0
104 A	294	294	476	103	579	956
	17.4		9.5	16.2
	( 15)		( 15)	( 15)
B	29.36	29.36	47.58	10.31	57.89	95.60	9	31	60
105 A	114	114	596		596	956
	( 1)		( 1)
B	11.37	11.37	59.62		59.62	95.60	26	12	62

MISCELLANEOUS

NO.	FOOD		WATER	TOTAL LIPID	DATA AS	16:0	18:0	TOTAL SATURATED
			G/100G OF E.P.	G/100G OF E.P.
	CONDIMENTS
106	- fenugreek (Trigonella foenum-graecum), seed				A	82	66	148
		C.V. (%)
		NO. OF SAMPLES				( 1)	( 1)
			7.6	6.2	B	0.51	0.41	0.92

NO.	18:1	TOTAL MONO UNSATURATED	18:2	18:3	TOTAL POLY UNSATURATED	TOTAL FATTY ACIDS	% TOTAL FATTY ACIDS
							SATURATED	MONO UNSAT.	POLY UNSAT.
106 A	298	382	313	113	426	956
	( 1)		( 1)	( 1)
B	1.84	2.37	1.94	0.70	2.64	5.92	16	40	44

E.P. : EDIBLE PORTION OF FOOD
A : MG/1G TOTAL LIPID
B : G/100G OF EDIBLE PORTION OF FOOD