|
A. Nitrogen factors used, by item numbers, excluding those in which protein is N x 6.25 |
|||||
|
Item |
N times: |
Item |
N times: |
Item |
N times: |
|
1 |
5.83 |
13-18 |
5.83 |
70 |
5.40 |
|
2,3 |
5.70 |
22,23 |
6.31 |
71 |
5.30 |
|
4 |
5.83 |
33 |
5.70 |
250-276 |
6.38 |
|
6,6 |
5.70 |
52,53 |
5.46 |
279 |
6.38 |
|
7 |
5.83 |
54-62 |
5.71 |
281 |
6.38 |
|
8,9 |
5.70 |
64-67 |
5.30 |
|
|
|
10-12 |
5.95 |
68,69 |
avg.1 |
|
|
|
B. Calorie factors used, by item numbers, excluding those given for the food or food group in the FAO Report (56) |
|||||
|
Item |
Protein |
Fat |
Carbohydrate |
References and Notes |
|
|
Calories per gram |
(Quoted terms are from the source cited) |
||||
|
10 |
3.41 |
8.37 |
4.12 |
(23) |
"Brown rice" |
|
11 |
3.62 |
8.37 |
4.16 |
- |
Interpolated, see Preparation and use of the tables (Meaning of terms - Calories) |
|
12 |
3.82 |
8.37 |
4.16 |
(23) |
"White rice" |
|
13 |
2.41 |
8.37 |
3.78 |
(23) |
"Rye flour, whole grain" |
|
14 |
2.78 |
8.37 |
3.95 |
(23) |
Protein; (66) fat and carbohydrate, "wheat 85-93% extraction" |
|
15 |
3.78 |
8.37 |
3.95 |
(56) |
"Wheat, 85-93% extraction" |
|
16, 17 |
3.55 |
8.37 |
3.95 |
(23) |
"Barley" |
|
18 |
3.55 |
8.37 |
4.07 |
(23) |
"Oatmeal" |
|
19 |
2.73 |
8.37 |
4.03 |
(21) |
"Cornmeal, whole ground" |
|
20 |
2.96 |
8.37 |
4.07 |
- |
Interpolated, see Preparation and use of the tables (Meaning of terms - Calories) |
|
21 |
3.46 |
8.37 |
4.16 |
(21) |
"Cornmeal, degerminated" |
|
22 |
3.59 |
8.37 |
3.78 |
(56) |
"Wheat, 97-100% extraction" |
|
23 |
3.78 |
8.37 |
3.95 |
(56) |
"Wheat, 85-93% extraction" |
|
24-31 |
3.59 |
8.37 |
3.78 |
(56) |
"Wheat, 97-100% extraction" |
|
32 |
3.46 |
8.37 |
4.16 |
(21) |
"Cornmeal, degerminated" |
|
33 |
3.91 |
8.37 |
4.12 |
(23) |
"Macaroni, spaghetti" |
|
34-42 |
2.74 |
8.37 |
4.03 |
(21) |
"Potatoes and starchy roots" |
|
43 |
3.87 |
8.37 |
4.12 |
(56) |
"Other cereals refined" |
|
45 |
3.11 |
- |
3.87 |
(56) |
Protein factor from vegetables |
|
54-56 |
3.47 |
8.37 |
1.68 |
(56) |
Carbohydrate factor assumed, see Preparation and use of the tables (Meaning of terms - Calories) |
|
58,69 |
3.47 |
8.37 |
1.68 |
(56) |
Carbohydrate factor assumed, see Preparation and use of the tables (Meaning of terms - Calories) |
|
61 |
3.47 |
8.37 |
1.68 |
(56) |
Carbohydrate factor assumed, see Preparation and use of the tables (Meaning of terms - Calories) |
|
72 |
2.44 |
8.37 |
3.57 |
(21) |
"Other vegetables" |
|
73-82 |
2.74 |
8.37 |
3.84 |
(21) |
"Other underground crops" |
|
83-91 |
2.44 |
8.37 |
3.57 |
(21) |
"Other vegetables" |
|
92 |
2.74 |
8.37 |
3.84 |
(21) |
"Other underground crops" |
|
93-115 |
2.44 |
8.37 |
3.57 |
(21) |
"Other vegetables" |
|
116 |
|
|
|
(21) |
Weighted average2 |
¹ Almonds, 5.18; Brazil nuts, 5.46; others, 5.30.
2 Average of two vegetable groups: about 19% of the edible weight calculated by factors for "other underground crops" (as in Item 92), the remainder by those for "other vegetables" (as in Item 72).
