|
Item No. |
Commodity and description |
Water |
Protein |
Fat |
Carbohydrate |
Ash |
Calories |
Notes |
Refuse in A.P |
|||
|
Total (by dif.) |
Fiber |
Extraction rate |
Can apply to other extraction rates: |
|||||||||
|
Percent of edible portion |
(No. per 100 gm.) |
Percent |
(Percent) |
|||||||||
|
FISH AND SHELLFISH |
||||||||||||
|
|
FISH, FRESH |
|||||||||||
|
220 |
Fat-rich |
- fillet |
68.6 |
20 |
10 |
0 |
- |
1.4 |
176 |
Herring and similar spp., tuna, mackerel (all types), salmon, trout, jacks, pompanos |
0 |
|
|
221 |
- round |
68.6 |
20 |
10 |
0 |
- |
1.4 |
176 |
50 |
|||
|
222 |
Cod and related species |
- fillet |
81.8 |
16.4 |
0.5 |
0 |
- |
1.3 |
75 |
Hake, haddock, cusk,saithe |
0 |
|
|
223 |
- round |
81.8 |
16.4 |
0.5 |
0 |
- |
1.3 |
75 |
55 |
|||
|
224 |
Others |
- fillet |
77.2 |
19 |
2.5 |
0 |
- |
1.3 |
104 |
Incl. flatfish, sharks, barracudas, mullets, perch, bream, fresh-water species |
0 |
|
|
225 |
- round |
77.2 |
19 |
2.5 |
0 |
- |
1.3 |
104 |
55 |
|||
|
226 |
All, unspecified |
- fillet |
74.1 |
18.8 |
5.7 |
0 |
- |
1.4 |
132 |
|
0 |
|
|
227 |
- round |
74.1 |
18.8 |
5.7 |
0 |
- |
1.4 |
132 |
|
53 |
||
|
|
CRUSTACEANS AND MOLLUSCS, FRESH |
|||||||||||
|
228 |
Crustaceans, in shell |
76.0 |
17.8 |
2.1 |
2.0 |
- |
2.1 |
103 |
Lobster, crawfish, crab, shrimp, etc. |
63 |
||
|
229 |
Molluscs, in shell |
81.0 |
13.0 |
1.5 |
2.9 |
- |
1.6 |
80 |
Oysters, mussels, clams, squids, etc. |
75 |
||
|
230 |
Both, unspecified, in shell |
79.3 |
14.6 |
1.7 |
2.6 |
- |
1.8 |
88 |
|
72 |
||
|
|
FISH, CURED - SALTED, SMOKED, DRIED FAT-RICH KINDS |
|||||||||||
|
|
|
Herring, sardines, salmon, mackerel |
|
|||||||||
|
|
Light cure: |
|
||||||||||
|
231 |
Only flesh considered as edible |
58 |
21 |
11 |
0 |
0 |
10 |
189 |
Refuse: bones |
31 |
||
|
232* |
Eaten whole |
58 |
21 |
11 |
0 |
0 |
10 |
189 |
|
0 |
||
|
|
Medium cure: |
|
||||||||||
|
233 |
Only flesh considered as edible |
41 |
40 |
10 |
0 |
0 |
9 |
261 |
|
31 |
||
|
234* |
Eaten whole |
41 |
40 |
10 |
0 |
0 |
9 |
261 |
|
0 |
||
|
|
Hard, heavy cure: |
|
||||||||||
|
235 |
Only flesh considered as edible |
25 |
55 |
14 |
0 |
0 |
6 |
361 |
|
31 |
||
|
236* |
Eaten whole |
25 |
55 |
14 |
0 |
0 |
6 |
361 |
|
0 |
||
|
237 |
Dried - fish eaten whole |
4 |
60 |
21 |
0 |
0 |
15 |
446 |
Very dry |
0 |
||
|
|
FAT-POOR KINDS |
|||||||||||
|
|
|
Haddock, cod. sea bream, sapsap, maigre brined |
|
|||||||||
|
|
Light cure: |
|
||||||||||
|
238 |
Only flesh considered as edible |
54 |
27.5 |
2 |
0 |
0 |
16.5 |
135 |
Refuse: bones |
45 |
||
|
239* |
Eaten whole |
54 |
27.5 |
2 |
0 |
0 |
16.5 |
135 |
|
0 |
||
|
|
Medium cure: |
|
||||||||||
|
240 |
Only flesh considered as edible |
37 |
46 |
3 |
0 |
0 |
14 |
223 |
Refuse: bones |
45 |
||
|
241* |
Eaten whole |
37 |
46 |
3 |
0 |
0 |
14 |
223 |
|
0 |
||
|
|
Hard, heavy cure: |
|
||||||||||
|
242 |
Only flesh considered as edible |
21 |
62 |
5 |
0 |
0 |
12 |
310 |
Refuse: bones |
45 |
||
|
243* |
Eaten whole |
21 |
62 |
5 |
0 |
0 |
12 |
310 |
|
0 |
||
|
244 |
Fully dried, boneless flesh; fish meal |
10 |
75 |
5 |
0 |
0 |
10 |
365 |
Very dry |
0 |
||
|
|
FISH, CANNED |
|||||||||||
|
245 |
All kinds in oil |
51 |
22 |
24 |
1 |
0 |
2 |
314 |
|
0 |
||
|
246 |
Fat-rich kinds, not in oil |
65 |
20 |
11 |
1 |
0 |
3 |
188 |
Refuse: bones |
0 |
||
|
247 |
Fat-poor kinds, not in oil |
75 |
21 |
2 |
0 |
0 |
1.5 |
108 |
|
0 |
||
|
|
SHELLFISH, CANNED |
|||||||||||
|
248 |
Crustaceans, canned |
78 |
17.5 |
1.5 |
1 |
0 |
2 |
92 |
Lobster, crawfish, crab, shrimp, etc. |
0 |
||
|
249 |
Molluscs, canned |
88 |
7 |
1 |
2 |
0 |
2 |
47 |
Oysters, mussels, clams, squid, etc. |
0 |
||
* More information needed.
