FOOD COMPOSITION TABLE FOR USE IN EAST ASIA 1972

9. EGGS (contd.)

Item No.	Food and Description	Refuse is as purchased	Composition in Terms of 100 Grams, Edible Portion and As Purchased
Item No.	Food and Description	Refuse is as purchased	Food Energy	Moisture	Protein	Fat	Carbohydrate,total (incl.fiber)	Fiber	Ash	Calcium	Phosphorus	Iron	Sodium	Potassium	Retional	Bcarotene Equivalent	Thiamine	Riboflavin	Niacin	Ascorbicacid
1236	Plain	0	95	77.9	15.2	2.4	2.1	0	2.4	85	190	8.0	400		10	20		.09	0.8
1237	Seasoned	0	112	69.9	16.0	0.8	8.8	0	4.5	74	280	8.0	1,200		10	20	.02	.06	1.2
1238	“Tsukudani”	0	237	30.4	24.8	2.1	29.1	0	13.6	260	570	25.0	2,600		5	15	.04	.11	4.5
	Cockles, sand(Hemidonax donaciforme):
1239	Raw:
a	E.P	0	81	79.2	16.8	1.0	0	0	3.0	217?	78	2.8					tr.	.15	6.2?
b	A.P., refuse, shell and liquid	88	9	9.5	2.0	0.1	0	0	0.4	26	9	0.3					tr.	.02	0.7
	Cod(Gadus spp.):
1240	Raw:
a	E.P	0	81	80.7	17.0	0.9	0	0	1.4	15	117	0.5	180	470	15	00	.15	.16	2.5	0
b	A.P.;refuse, bones, scales, fins and entrails	43	46	46.0	9.7	0.5	0	0	0.8	8	67	0.3	103	268	10	00	.08	.09	1.4	0
1241	Salted:
a	E.P	0	95	71.4	20.7	0.7	0	0	7.2	24	150	0.5	2,000		0	0	.10	.08	3.0	0
b	A.P.; refuse, bones	10	85	64.3	18.6	0.6	0	0	6.5	22	135	0.4	1,800		0	0	.09	.07	2.7	0
1242	Dried, salted:
a	E.P	0	248	32.4	54.5	1.7	0	0	11.4	343	617	2.8	5,118	1,284	0	0	.07.	11	8.6	0
b	A.P.; refuse, bones	10	223	29.2	49.0	1.5	0	0	10.3	309	555	2.5	4,606	1,156	0	0	.06	.10	7.7	0
	Cod, coral(Cephalopholis mimatus):
1243	Raw:
a	E.P	0	92	78.2	19.4	1.0	0	0	1.4	71	228	0.9			0	0	.02	.04	1.7	0
b	A.P.; refuse, bones, scales, fins, and entrails	54	42	36.0	8.9	0.5	0	0	0.6	33	105	0.4			0	0	.01	.02	0.8	0
	Cpmger eel, See, Eel, Conger.
	Crab, fresh water(Potamon spp.):
1244	Raw:
a	E.P	0	92	78.4	12.4	2.9	3.2	0	3.1	120	171	1.4	453	266	210	45	.03	.24	2.4	0
b	A.P.; refuse, shell	62	35	29.8	4.7	1.1	1.2	0	1.2	46	65	0.5	172	101	80	15	.01	.09	0.9	0
1245	Salted, E.P	0	129	65.6	11.3	7.0	4.3	0	11.8	378	203	2.9		669
	Crab, king (Paralithodes camtschaticus):
1246	Raw:
a	E.P	0	96	76.0	20.0	0.5	1.5	0	2.0	55	160	2.0	70		5	0	.01	.02	2.5	0
b	A.P.;refuse, shell	70	29	22.8	6.0	0.2	0.4	0	0.6	16	48	0.6	21		tr.	0	tr.	.01	0.8	0
1247	Canned	0	93	75.3	18.4	0.5	2.5	0	3.3	54	210	1.3	250		0	0	.01	.01	2.0	0
	Crab, sea, blue (Neptunes spp.; Scylla spp.):
1248	Raw:
a	E.P	0	100	76.8	17.9	2.0	1.3	0	2.0	107	192	1.8	316	322	35	5	.05	.08	3.0	1
b	A.P; refuse, shell	68	31	24.7	5.7	0.6	0.4	0	0.6	34	61	0.6	101	103	10	tr.	.02	.02	1.0	tr.
1249	Salted:
a	E.P	0	122	60.2	18.3	4.3	1.2	0	16.0	220	227	2.6	11,500	437	5	10	.08	.03	2.2	0
b	A.P.; refuse, shell	64	43	21.7	6.6	1.5	0.4	0	5.8	79	100	0.9	4,140	157	tr.	5	.03	.01	.08	0
1250	Canned, E.P	0	114	75.3	16.0	3.3	3.8	0	1.6	106	223	(1.6)			0	0	.02	.04		0
1251	Roe, salted, E.P	0	245	38.3	31.4	6.4	14.5	0	9.4	50	500	4.0			420	1,260	.20	.50	0.5	0
	Crevalle(Caranx spp.):
1252	Raw:
a	E.P	0	109	76.2	199	2.7	0	0	1.2	47	193	0.7	89	415			.19	.10	5.6
b	A.P.; refuse, bones, scales, fins and entrails	48	57	39.7	10.3	1.4	0	0	0.6	24	100	0.4	46	216			.10	.05	2.9
	Croaker, jewfish (Sciaena spp.; Pseudosciaena spp.):
1253	Raw:
a	E.P	0	102	77.3	19.2	2.2	0	0	1.3	41	162	1.0	97	336	20	5	.04	.15	3.7	0
b	A.P.; refuse, bones, entrails, scales and fins	51	50	37.9	9.4	1.1	0	0	0.6	20	79	0.5	48	164	10	tr.	.02	.07	1.8	0
1254	Dried, salted:
a	E.P	0	295	14.5	46.2	5.8	11.7	0	21.8	274	244	4.3		758	0	0	.06	.28		0
b	A.P.; refuse, bones	38	182	9.1	28.6	3.6	7.2	0	13.5	170	151	2.7		470	0	0	.04	.17		0
1255	Soused(Korea), E.P	0	82	61.3	15.9	0.6	2.0	0	20.2	71	123	4.2			25	5	.12	.44	6.77	0
	Croaker, sp.; mien fish (Argyrosomus spp.):
1256	Raw:
a	E.P	0	96	78.3	18.6	1.8	0	0	1.3	32	162	1.7					.06	.08	1.7	0
b	A.P.; refuse, scales, bones and entrails	40	58	46.9	11.2	1.1	0	0	0.8	19	97	1.0					.04	.05	1.0	0
1257	Canned, with oil, solids only, E.P	0	261	34.5	30.9	12.3	4.6	0	17.7	470	310	3.8	5,200	290	150	10	.01	.11	0.8
	Crucian carp(Carassius carassius):
1258	Raw:
a	E.P	0	91	79.6	16.3	2.4	0	0	1.7	146	176	1.7			15	0	.23	.15	2.5	32
b	A.P.; refuse, bones, scales, fins entrails	57	39	34.3	7.0	1.0	0	0	0.7	63	76	0.7			5	0	.10	.06	1.1	14
1259	Canned, packed in oil, solids only, E.P	0	291	24.8	20.4	4.1	40.6	0	10.1	1,900	1,000	30.0			30	0	.04	.12	3.0	0
1260	“Kanroni”(Japan)	0	453	30.7	23.8	39.0	0	0	6.5	750	490	6.7	1,000	490	600	10	.01	.30	2.1
	Cuttlefish(Sepia spp.):
1261	Raw:
a	E.P	0	81	81.0	16.1	0.9	1.0	0	1.0	27	143	0.8		273	0	0	.07	.05	2.6	0
b	A.P.; refuse, soft bones and entrails	21	64	64.0	12.7	0.7	0.8	0	0.8	21	113	0.6		216	0	0	.06	.04	2.0	0
1262	Dried, E.P	0	338	18.1	67.5	4.4	2.5	0	7.5	125	801	3.4			0	0	.08	.36	4.2	0
1263	Soused(Korea), E.P.	0	69	76.8	13.8	0.8	0.7	0.2	7.9	9	139	6.8			tr.	tr.	.09	.10	6.0	0
1264	Canned, salted and seasoned, solids only, E.P	0	137	63.6	20.8	2.8	5.6	0	2.2	10	180	1.6	750	94	100?	10	.02	.07	0.4
	Cutlass fish, See Hairtail.
	Dentex. See Dogs teeth.
	Dogfish(Squalus spp.):
1265	Raw:
a	E.P	0	129	74.6	18.8	5.4	0	0	1.2	16	176	1.5	100	174	210	0	.04	.08	1.0	0
b	A.P.; refuse, bones, fins, tails, scales and entrails	53	60	35.1	8.8	2.5	0	0	0.6	8	83	0.7	47	82	100	0	.02	.04	0.5	0
1266	Roe, E.P	0	320	50.0	25.0	23.5	0.5	0	1.0		500				360	0				0
	Dog's teeth; dentex(dented spp.):
1267	Raw:
a	E.P	0	111	75.3	20.9	2.4	0	0	1.4	47	288	1.1			20	5	.19	.16	1.5	0
b	A.P.;refuse, bones, fins, scales, and entrails	50	55	37.7	10.4	1.2	0	0	0.7	24	144	0.6			10	tr.	.10	.08	0.8	0
1268	Dolphin(Coryphaena hippurus):
	Raw, E.P	0	88	78.4	20.1	0.2	0	0	1.3	15	143	1.7	242	370	20	100	.02	.07	6.1
	Dorab; wolf hering; silverbar fish
	(Chirocentrus dorab):
1269	Raw:
a	E.P	0	95	76.5	21.0	0.6	0	0	1.9	97	278	1.1	128	235			.04	.06	6.6
b	A.P.; refuse, bones and entralls	26	70	56.7	15.5	0.4	0	0	1.4	72	206	0.8	95	174			.03	.04	4.9
	Ear shell. See Abalone.
1270	Eel, conger (Conger myriaster), raw:
a	E.P	0	153	72.0	19.0	8.0	0	0	1.0	150	180	4.0			150		.06	.04	5.0	0
b	A.P.; refuse, bones	20	123	57.6	15.2	6.4	0	0	0.8	120	144	3.2			120		.05	.03	4.0	0
	Eel, field(Fluta alba):
1271	Raw:
a	E.P	0	77	82.0	16.5	0.7	0	0	0.8	30	93	3.3	116	172			.04	.22	1.8	0
b	A.P.; refuse, bones, head and entrails	37	48	51.7	10.4	0.4	0	0	0.5	19	58	2.1	73	108			.02	.14	1.1	0
	Eel, river(Anguilla japonica):
1272	Raw:
a	E.P	0	184	69.6	16.8	12.4	0	0	1.2	118	196	1.4		712	880	130	.19	.19	2.8	2
b	A.P.; refuse, bones, head and entrails	33	123	46.7	11.2	8.3	0	0	0.8	79	131	0.9		477	590	85	.13	.13	1.9	1
1273	Broiled, seasoned, “Kabayaki”(Japan)	0	297	491	21.4	20.0	6.6	.	2.9	140	280	1.0			900	0	.07	.02	3.5	0
1274	Viscera, raw, E.P	0	109	78.2	15.6	4.5	0.5	0	1.2	5	550	6.0			6,000	0	.50	.60	4.0	10
	Eel, silver pike (Muraenesix cinereus):
1275	Raw:
a	E.P	0	126	75.1	18.2	5.4	0	0	1.3	112	205	1.4	88	490	600	0	.06	.09	2.7	0
b	A.P.; refuse, bones, head and entrails	26	94	55.5	13.5	4.0	0	0	1.0	83	152	1.0	65	363	444	0	.04	.07	2.0	0
	Feather back (Notopterus chitala):
1276	Raw:
a	E.P	0	89	79.9	17.5	1.6	0	0	1.0	45	172	1.2			55	10	.04	.07	8.5?
b	A.P.; refuse, bones, scales, fins and entrails	(50)	45	39.9	8.8	0.8	0	0	0.5	22	86	0.6			20	5	.02	.04	4.2
	Fiddefish. See Shark, sand.
	Fish, unclassified:
	Large fish, flesh, E.P.:
	Raw:
1277	High fat	0	166	69.0	15.9	10.9	0	0	4.2	20		0.7			40	10	.05	.13	3.2	0
1278	Low fat	0	75	82.0	16.6	0.5	0	0	0.9	20		0.7			0	0	.15	.10	3.2	0
1279	Salted, dried	0	193	40.0	40.2	1.8	1.4	0	16.6	190		0.9					.08	.31	4.6	0
	Small fish, whole, E.P.:
1280	Raw	0	93	73.2	20.0	0.8	0	0	6.0	689	660	1.5					.02	.15	3.2	0
1281	Dried	0	335	21.1	58.6	9.4	0	0	10.9	1,700	1,300	2.5					.01	.27	1.8	0
1282	Steamed	0	97	73.7	20.0	1.3	0	0	5.0	349	353	0.8					.05	.12	0.5	0
	Fish jeby products(Japan),E.P.:
	“Kamaboko”:
1283	Steamed	0	87	77.0	13.0	0.8	6.2	0	3.0	25	60	1.0	1,000		5	0	0	.01	0.5	0
1284	Baked	0	76	79.0	15.0	0.5	2.0	0	3.5	25	60	1.0	1,200		5	0	0	.01	0.6	0
1285	Rolled with tangle	0	84	76.0	10.0	0.2	11.0	0.3	2.8	90	90	1.5	950		5	0	.01	.03	0.7	0
1286	Rolled with straw	0	87	76.0	12.0	0.5	8.7	0	2.8	25	60	1.0	1,00		5	0	.01	.03	0.7	0
1287	“Natrutomaki” boiled fish jelly	0	92	75.0	9.0	0.1	13.5	0	2.4	40	50	0.8	1,000		tr.	0	.02	.03	0.5
1288	“Tsumire,” boiled fish jelly	0	113	74.0	14.0	4.0	4.5	0	3.5	60	120	2.0	1,000		45	0		.20	0.7	0
1289	“Umeyakid,” baked fish cake with yolk	0	248	52.0	15.6	12.0	19.0	0	1.4	25	120	1.0	370		115	180	.20	.20	0.2	0
	Fish sauces:
	Nuoc mam (Vietnam):
1290	High quality	0	268	46.0	17.5	12.0	20.8	3.4									.09	.86
1291	Low or common quality	0	117	75.7	6.8	5.4	9.5	0	2.6								.03	.27
1292	Patis (Philippines)	0	52	66.3	10.6	0.3	0.9	0	21.9	42	32	9.3					tr.	.08	4.1
1293	Fish sauce (Thiland)	0	17	71.3	0.6	0.4	2.6	0	25.1			0.2					tr.		0.4
1294	Fish sauce (Hong Kong)	0	51	65.0	10.7	0.1	1.1	0	23.1	10	46	1.2	6,800	290	100	10	.01	.10	2.1
	Fish paste:
1295	Kapi (Thailand)	0	113	40.7	19.5	1.8	3.4	1.1	34.6	926	661	38.1			140	30	0	.08	0.8
	Fish fermented (Thailand):
1296	“Pla chaw”	0	120	66.9	12.2	5.6	4.5	0.2	10.8	326	171	7.0			70	15	.01	.84	3.4
1297	“Pla ra”	0	152	52.5	15.3	8.0	3.9	0.5	20.3	22	20	3.4			50	10	.02	.16	0.8
1298	Fish ham	0	186	63.5	17.0	10.0	6.0	0	3.5	45	50	1.0	1,100		5	0	.20	.60	5.0	0
1299	Fish flour, bones included	0	394	10.5	62.6	4.4	21.2		1.3	505	207	50.0					.03	.38
1300	Fish sausage	0	147	68.5	15.0	6.0	7.5	0	3.0	100	60	1.0	1,000		5	0	.01	.01	1.4
	Fish cakes (Japan):
1301	“Chikuwa” rolled fish cake	0	122	69.5	15.5	2.2	9.2	0	3.6	25	128	1.4	950		30	0	.01	.02	0.5	0
1302	“Yaki chikuwa”	0	127	67.0	14.3	1.7	13.2	0	3.8	30	130	2.0	1,000		30	0	.05	.08	0.7	0
1303	“Datemakd,” baked fish cake with egg yolk	0	244	53.5	14.6	12.4	18.0	0	1.5	25	120	1.0	370		165	180	.20	.20	2.0	0
1304	“Satsuma age,” fried fish cake	0	138	70.0	12.0	6.0	8.5	0	3.5	120	130	1.5	1,000		55	0	.05	.10	0.5	0
1305	“Denbu”	0	342	8.0	8.4	0.1	79.0	0	4.5	480	307	5.0	1,800		0	0	.04	.08	2.0	0
1306	“Hanpan”	0	88	76.0	12.0	0.1	9.4	0	2.5	7	120	1.0	800		5	0	0	.02	0.7	0
	Fish roe:
1307	Raw, E.P.	0	125	71.0	20.1	3.3	2.5	0	3.1	35		1.1			0	0	.20	.10	3.2	0
1308	Salted, dried, E.P.	0		31.0	21.1	3.9	4.2			95		2.9			135	30	.17
1309	Fish, viscera, salted (Japan)“Uruka”, E.P.	0	128	57.3	11.4	8.5	0.8	0	22.0	170	220	13.0	8,000		50	0	.15	.26	10.0	0
	Flatfish (Limanda herzensteini):
1310	Raw:
a	E.P.	0	110	75.3	21.3	2.2	0	0	1.2	36	116	0.8	130		30	0	.11	.10	3.5	2
b	A.P.; refuse, bones, fins, scales and entrails	43	62	43.0	12.1	1.2	0	0	0.7	20	66	0.4	74		20	0	.06	.06	2.0	1
	Flatfish (Limanda herzensteini):
1311	Raw:
a	E.P.	0	96	77.4	20.0	1.2	0	0	1.4	47	177	1.3	91	392	20	0	.02	.09	4.3	0
b	A.P.; refuse, bones, fins scles and entrails	46	52	41.8	10.8	0.6	0	0	0.8	25	96	0.7	49	212	11	0	.01	.05	2.3	0
	Flounder (Paralichthys olivaceus; Pleuronichthys spp.):
1312	Raw:
a	E.P.	0	93	78.7	18.6	1.5	0	0	1.2	63	185	0.6	160		35	0	.10	.10	5.7?	2
b	A.P.; refuse, bones, scales, entrails and fins.	47	49	41.7	9.9	0.8	0	0	0.6	33	98	0.3	85		20	0	.05	.06	3.0	1
	Flying fish(Cypselurus spp.):
1313	Raw:
a	E.P.	0	92	77.5	21.0	0.3	0	0	1.2	44	206	1.0	73	516	5	0	.02	.08	4.0	0
b	A.P.; refuse, bones, scales, finsand entrails	42	54	44.9	12.2	0.2	0	0	0.7	26	119	0.6	42	299	tr.	0	.01	.05	2.3	0
	Frigate mackerel. See Auxide.
	Fusilier, gold banded. See Caesio, golden.
	Gerres, sp.; silver biddy; spotted mojarrs
	(Gerres filamentosus):
1314	Raw:
a	E.P.	0	91	78.4	18.6	1.3	0	0	1.7	66	191	0.4	107	404			.03	.08	5.3
b	A.P.; refuse, bones, fins, entrailsand scales	49	47	39.9	9.5	0.7	0	0	0.9	34	97	0.2	54	206			.02	.04	2.7
	Gizzard shad (Clupanodon punctatus):
1315	Raw:
a	E.P.	0	123	73.2	21.2	3.6	0	0	2.0	90	244	4.0			30	0	.13	.15	5.0	0
b	A.P.; refuse, bones, scales and >entrails	38	76	45.5	13.1	2.2	0	0	1.2	56	151	2.5			20	0	.08	.09	3.1	0
	Globe fish. See Puffer.
	Goat fish; red mullet (Upeneus spp.):
1316	Raw:
a	E.P.	0	106	77.4	18.3	3.1	0	0	1.2	76	180	1.0					.04	.08	1.6	0
b	A.P.; refuse, bones, head, scales, fins and entrails	59	44	31.7	7.5	1.3	0	0	0.5	31	74	0.4					.02	.03	0.6	0
	Goby, flat headed (Glossogobius giurus):
1317	Raw:
a	E.P.	0	83	79.7	18.8	0.3	0	0	1.2	84	101	0.3	79	454			.02	.04	3.2
b	A.P.; refuse, bones, head, scales, fins, entrails and tail	63	31	29.5	7.0	0.1	0	0	0.4	31	37	0.1	29	168			.01	.01	1.2
	Goby, long finned (Oxyurichthys microlepis):
1318	Raw:
	E.P., Whole fish	0	95	78.1	16.6	2.7	0	0	2.6	621	302	2.5	101	339			.07	.27	1.3
	Goby, sp, (Acanthogobius spp.):
1319	Raw:
a	E.P.	0	90	78.5	18.7	1.1	0	0	1.7	15	260	2.0	150		15	0	.10	.05	2.0	0
b	A.P.; refuse, bones, scales, fins and entrails	40	54	47.1	11.2	0.7	0	0	1.0	9	156	1.2	90		10	0	.06	.03	1.2	0
	Processed (Japan):
1320	“Kanroni”	0	281	27.5	14.8	1.3	50.2	0	6.2	1,000	570	8.0	1,200		10	0	.04	.08		0
1321	“Tsukudani”	0	259	28.6	28.3	2.1	29.0	0	12.0	1,800	980	7.0	3,000		tr.	0	.10	.11	2.5	0
	Golden thread (Enthopteroma virgatum):
1322	Raw:
a	E.P.	0	113	73.5	23.2	1.6	0	0	1.7	42	260	1.5	140	360			.03	.08	2.1	0
b	A.P.; refuse, head, bones and fins	55	51	33.1	10.4	0.7	0	0	0.8	19	117	0.7	63	162			.01	.04	0.9	0
	Goldfish (Carassius auratus):
1323	Raw:
a	E.P.	0	78	82.8	14.5	1.8	0	0	0.9	42	203	1.9		335			.05	.07	2.4
b	A.P.; refuse, bones scales, head and entrails	60	31	33.1	5.8	0.7	0	0	0.4	17	81	0.8		134			.02	.03	1.0
	Goosefish (Lophiomus setigerus):
1324	Raw:
a	E.P.	0	87	79.3	18.7	0.8	0	0	1.2	7	180	1.0			30	0	.03	.06	5.0?	0
b	A.P.; refuse, bones, scales, fins and entrails	65	30	27.8	6.5	0.3	0	0	0.4	2	63	0.4			10	0	.01	.02	1.8	0
	Gouramy (Trichogaster pectoralis):
1325	Raw:
	E.P.	0	81	80.9	17.2	0.8	0	0	1.1	70	177	2.3			295	65	1.00?	.19	2.0
	Grouper, spotted (Epinephelus corallicola):
1326	Raw:
a	E.P.	0	85	79.0	19.4	0.4	0	0	1.2	55	173	0.8	87	413			.04	.04	4.3
b	A.P.; refuse, bones, scales, entrails and fins	54	40	36.3	8.9	0.2	0	0	0.6	25	80	0.4	40	190			.02	.02	2.0
	Gurnard(Chclidonichthys kumu):
1327	Raw:
a	E.P.	0	93	79.2	17.6	2.0	0	0	1.2	95	186	1.8		304			.01	.07	2.1
b	A.P., refuse, bones scales, fins and entrails	50	46	39.6	8.8	1.0	0	0	0.6	48	93	0.9		152			tr.	.04	1.0
	Hairtail; ribbonfish; cutlass fish
	(Trichiurus spp.):