COMPOSITION o

imi

Far Eastern

countries

Agriculture Handbook No. 34

Bureau of Human Nutrition and Home Economics

UNITED STATES DEPARTMENT OF AGRICULTURE
COMPOSITION OF FOODS USED IN FAR EASTERN COUNTRIES

by

Woot-Tsuen Wu Leung, R. K. Pecot, and B. K* Watt

Bureau of Human Nutrition and Home Economics

Agricultural Research Administration

United States Department of Agriculture

Agriculture Handbook No. 3U

United States Department of Agriculture

Washington, D. C. - March 1952

For sale by the Superintendent of Documents. U. S. Government Printing Office

Price 30 cents
CONTENTS

Page

Sources of data <> o. o c. • o «.... « o o 1

Notes on nutrients:

Food energy o •. 2

Protein •. 3

Carbohydrate 3

Minerals 5

Vitamins 5

Conversion factors for common units of weight 6

Comments on composition data and terms used 6

Index to scientific names used in table 3 -....» Ii2

Literature references o kk

Tables

Table 1.—Specific physiological energy factors for calculating the calorie i;

value of foods.

Table 2«—Conversion factors for weights used in Far Eastern Countries 7

Table 3.—Composition of foods^ 100 grams, edible portion, and as purchased:

Cereals and grain products « « 10

Fruits; Vegetables:

Fruits o 12

Vegetables o « 18

Legumes (pulses)j Seeds and Nuts:

Soybean and soybean products 29

Other legumes o 29

Seeds and nuts 30

Meat; Poultry; Fish; Eggs:

Meat o 31

Poultry o 3li

Fish and shellfish o 35

Eggs o 38

Milk and milk products o o 38

Oils and fats o 39

Sugars and sirups 39

Miscellaneous hP
COMPOSITION OF FOODS USED IN FAR EASTERN COUNTRIES 1/

This publicîation brings together data on refuse^ food energy, proximate

composition, three minerals, and five vitamins in many foods commonly consumed

in countries of the Far East. It has been prepared in response to repeated requests from administrators wanting the data for estimating adequacy of food

supplies, from research workers engaged in making dietary surveys or related

studies, and from nutritionists, teachers, dietitians, doctors, agricultural

missionaries, and others who are concerned with the nutritive values of indigenous and imported food supplies.

SOURCES OF DATA

The food composition values shown in this publication (table 3, p. 10) were

based in a large measure on original studies made in the Far East and published

in scientific journals. When this information by itself was insufficient,

jupplementary sources were used. For plant foods, analyses made in countries

other than those in the Far Eastern area were used when information indicated that

the products belonged to the same genera and species as those produced in the Far

East and when the variety was one used in one or more Far Eastern countries.

Data in the literature were evaluated on the basis of identity and treatment of samples and analytical procedure used. From the array of figures an

average value based on acceptable data for each nutrient in every item has been

derived for this publication. The usefulness of numerous studies is greatly

limited because descriptions of samples are inadequate both with ragard to the

scientific names and the kind and extent of processing or other treatment. A

great deal of confusion exists in the literature because the samples are not

fully identified; investigators often report only the common name used locally

instead of the scientific name. As a result, composition data from numerous

studies could not be included in obtaining values for this publication. Also

the part of the product used for analysis is not adequately described in many

reports. In the case of vegetables, there may be considerable difference between an analysis for leaves and stems and one for leaves by themselves, and

both may be edible. The kind and extent of milling of grains also make very

important differences in the composition of grain products. Information in the

literature on the composition of fish is particularly inadequate. The number

of species of fish used in any one country is large and the systematic classification unsatisfactory. In this publication data for only a few kinds are

given as typical of the range in composition. Scientific names have not been

given inasmuch as the data necessarily were based largely on American species

and it is believed that the scientific names would not generally apply to Far

Eastern species. However, the data on composition may be applied to closely

related kinds until a more satisfactory classification can be developed. Such

application must be based on a general knowledge of the probable fat content

of the species to which it is made.

"T7 This publication supersedes:

The Nutritive Value of Chinese Fruits and Vegetables, 19U3, 2U pp.,

Mimeographedo

The Nutrient Values Suggested for Far Eastern Foods, 19U5, 16 pp.,

Mimeographed.
- 2 -

For a few important food items sufficient direct information on which to

base composition values could not be located and figures were imputed or calculated from another food. Vitamin values and reliable iron data are particularly

scarce, and many of the data given may require considerable révision in the

future.

References used in preparing this publication are listed on page UU.

NOTES ON NUTRIENTS

Food Energy

The procedure recommended in 19U7 by the Food and Agricultural Organization

Committee on Calorie Conversion Factors and Food Composition Tables was followed

in calculating the calories shown in this publication. Calorie values in the

recent publications (18?, 312, 326) 2/ of the Food and Agricultiiral Oi-ganization

and also of the united States Government were calculated by this same procedure.

The principle consists ofr

(1) Determining the amounts of the three classes of organic matter

present in a particular food that are available to the body for

energy. These amounts are obtained 1:^ applying coefficients of

apparent digestibility that have been determined for that food

or food group to the total amount of the energy yielding nutrient in the food;

(2) Applying the appropriate heat of combustion figures to the

amounts of available nutrients. For fats and carbohydrates,

heats of combustion determined in a bomb calorimeter have been

accepted generally for direct application, but for protein it

has been customary to make a deduction of 1.25 calories per

gram of digested (or available) protein to allow for organic

products normally excreted in the urine.

The steps in tte calculation of energy values according to this principle

can be shortened by the use of calorie factors that may be applied directly to

composition data of a food. These calorie factors are the products of the heats

of combustion (adjusted in the case of protein for urinary losses of incompletely

burned nitrogenous material) and the coefficients of apparent digestibility.

The factors used for calorie calculation in table 3 are listed in table 1.

The determination of suitable coefficients of digestibility to use in making

energy estimates presents many perplexing problems, particularly since these

coefficients probably can be influenced by many conditions such as the nutritional status of the subjects, the level of nutrients in the diet, the proportion of nutrients furnished by the test food, and other experimental conditions.

For example, the question may be raised as to whether the digestibility of the

nutrients in a food such as rice is the same for the Oriental who regularly

consumes it in large quantities as for a Westerner who serves as a subject for

a few days in a dietary experiment.

"IT Numbers in parentheses refer to Literature References, page UU.
- 3 •

The coefficients of digestibility used in the factors shown in table 1 were

based on studies made with human subjects, most of them with fairly young men

living in Europe and the United States of America, and on relatively fewer with

subjects in the Orient,

The method by which these factors have been derived is considered satisfactory in view of Information available, but changes are to be expected in the

factors themselves as research provides additional data on digestibility and a

better basis for evaluating such studies in light of the varying dietary patterns.

Protein

The protein values were calcilla ted in the usual manner—multiplying total

nitrogen by a factor As the majority of the proteins in foods contain 16 percent nitrogen, the conversion factor for most foods is 6.25. For a number of

foods for which 6025, the factor commonly used, is not suitable, specific

nitrogen conversion factors (lUU) were used as follows:

Factor for converting

N to Protein

Cereal products:

Barley, oats, rye 5*83

Rice 5.95

Wheat flour, refined 5*70

Wheat and millets, whole kernel 5.83

Oilseeds and nuts:

Almonds 5*18

Peanuts 5.U6

Soybeans , 5*71

Milk 6.38

The assumption made in using either these factors or 6.25 is that all the

nitrogen present is protein nitrogen. Also it is assumed that for all other

foods than those specified, 6.25 is a suitable factor. Neither assumption is

entirely correct, but this procedure has been followed for several years and

has been accepted generally for use until better figures are available.

Carbohydrate

The values for carbohydrate in table 3 are for the so-called "total carbohyxirate by difference," obtained by subtracting from 100 the sum of the percentages of water, ash, protein (total N x factor) and fat (ether-soluble

extract). They do not represent carbohydrate in the strict chemical sense.

Included in the figures, in addition to the sugars and starches which the body

is known to use almost completely, are fiber and pentosans which the body uses

less completely, if at all, and still other substances such as organic acids

which, chemically speaking, are not carbohydrate. The calorie factors shown

in table 1 under carbohydrate apply to this total carbohydrate by difference,

that is, to figures such as those shown in table 3.
- k -

Table 1,—Specific Physiological Energy- Factors for Calculating the

Calorie Value of Foods

Food or Food Group

Physiological energy factors to be applied toProtein Fat ^°'^^ carbohydrate

; ' ~ ] ~ ~ Ual./gm. Cal./gm.

Cereals and grain products: ^^

Barley, light , 3.55

Buckwheat, lightly milled ...., 3.37

Buckwheat, highly milled 3.55

Maize, meal, whole grovind:

Unbolted 2.73

Bolted 3.10

Millets, whole ,.... (.91)

Oats or oatmeal 3.55

Rice, brown ., 3.1il

Rice, undermined 3.73

Rice, highly milled 3.82

Rye, whole grain or meal 3.05

Rye flour, dark 2.96

Rye flour, medium 3.23

Rye flour, light 3,U6

Sorghum or Kaoliang .91

Starch 3.87

Wheat, 97-100 percent extraction .. 3.59

Wheat, 93-96 percent extraction ... 3.69

Wheat, 85-92 percent extraction ... 3.78

Wheat, 75-8ÍI percent extraction ... 3.91

Wheat, 7O-7U percent extraction ... U.05

Other refined cereals 3.87

Fruits; vegetables:

Lemons and limes 3.36

Other fruits 3.36

Beans and peas, immature, shelled.. 3.ÍÍ7

Mushrooms 2.11.3

Potatoes, other starchy roots 2,71;

Other underground crops 1/ 2.7l[

Other vegetables 2 .¡iU

Tomatoes, tomato products 3.36

Legumes, seeds and nuts:

Soybeans and soybean products 3.U7

Other legumes; seeds and nuts 3.U7

Meat; poultry; fish 11.27

Eggs U.36

Milk and milk products i;,27

Oils and fats:

Butter 1^.27

Other animal fats

Margarine U.27

Other vegetable oils and fats

Sugars and sirups:

Cane sugar; molasses; sirups —

Honey , 3.36

Miscellaneous:

Chocolate, cocoa 1.83

Vinegar

8.37

8.37

8.37

8.37

8.37

8.37

8.37

8.37

8.37

8.37

8.37

8.37

8.37

8.37

8.37

8.37

8.37

8.37

8.37

8.37

8.37

8.37

8.37

8.37

8.37

8.37

8.37

8.37

8.37

8.37

8.37

8.37

9.02

9.02

8.79

8.*79

9.02

8.8ii

8.8U

8.37

(by difference)

Ual./gm.

3.95

3.78

3.95

U.03

U.IO

(i;.03)

U.07

U.12

ii.l6

U.16

3.86

3.82

3.99

U.07

1;.03

U.12

3.78

3.86

. 3.95

U.07

U.12

U.12

2.70

3.60

U.07

1.2U

U.03

3.8U

3.57

3.60

1.68

U.07

3Í68

3.87

3.87

3.87

3.87

3.68

1.33

2.U5

T/ Vegetables such as beets, carrots, onions, parsnips, radishes.

2/ Brain, heart, kidney, liver, 3.87 calories per gram; tongue, shellfish,

fish products, U.ll calories per gram.
-5-

Minerals

Calcium data shown in table 3 represent the total amount of calcium present

in the edible portion of the product. The question of how to treat the calcium

content of foods containing relatively large amounts of oxalic acid remains debatable. The possibility that all of the calcium in some foods may not be available because of the presence of oxalic acid is noted in a footnote, but no account is taken of excess oxalic acid in foods which may make :uiavailable part of

the calcium in other foods. INhen direct analytical data on calcium content of

meat were inadequate, values were calculated from protein content, using 58 milligrams of calcium per 100 grams protein as suggested by Sherman (277).

Phosphorus data are for the total amount of phosphorus present. No deduction has been made for phosphorus bound in some relatively unavailable form such

as phytin. When necessary, phosphorus in meat was calculated from correlations

based on data in the literature relating phosphorus to proteino

Iron likewise applies to total iron in the edible portion rather than to

available iron, but precautions were taken to eliminate data that showed evidence

of contamination of sample • If suitable data from other sources were not available, the iron content of meat was calculated by use of the factor suggested by

Sherman, 15#0 milligrams per 100 grams of meat protein.

Mineral data shown for fish were based on actual data reported in the

literature for individual kinds, however, and not on generalized factors related

to protein as is commonly done.

Vitamins

Vitamin A values in table 3 are expressed in International Units. Values

expressed in the literature as micrograms of carotene were converted to International Units of vitamin A on the basis that 0.6 micrograms of beta carotene

and 1.2 micrograms of other carotenes having vitamin A activity are equivalent

to 1 International Unit of vitamin A. These values were based in part on biological assay and in part on physical-chemical determinations of vitamin A or

pro-vitamin A. The physiological equivalence of vitamin A and of the carotenes

having vitamin A activity has posed difficult questions. For practical use in

evaluating human diets the question of the availability of the carotenes from

different sources must be taken into consideration. Experimental work with

laboratory animals and human subjects has shown that the carotene in some foods

is nearly all available and in others only one-third or less is available. For

example, present indications are that only about a fourth to a third of the

carotene present in cooked carrots and cooked sweetpotatoes may be utilized by

experimental animals,and about two-thirds of the carotene in cooked kale, a

leafy green vegetable. Further research will make possible revision of present

vitamin A figures to take into account utilization of carotene.

Values for three of the B vitamins, thiamine, riboflavin, and niacin, reported in the literature represent various degrees of progress in the development of assay procedures. For many foods included in table 3^ veiy few or no

analyses for these vitamins have been reported. Revisions can be expected in

the figures shown as improved methods are developed for freeing bound forms,

especially of riboflavin, and as further data accrue on the quantities in foods.
- 6 .

Because data on the amounts of the B-vitamins present in many of the meats

produced in the Far East were inadequate^ vitamin factors developed on a limited

amount of information for meats in the United States were used to derive the

figures for this publication. The vitamin content was calculated from the protein by applying the following factors:

Content per 100 grams protein

Thiamine Riboflavin Niaein

Mg, Mg. Mg.

Meat:

Beef 0.U3 O.89 2U.0

Lamb and mutton .89 l*2l4. 28.9

Pork, cured 0.0 U.13 l.H 23.U

Pork, fresh U.86 1.17 26.0

Veal, fresh 73 lo33 33.5

Ascorbic acid values reported here were based for the most part on determinations of reduced ascorbic acid, because this is the form reported by most

workers and the form in which nearly all of this vitamin occurs in fresh

products.

CONVERSION FACTORS FOR COMMON UNITS OF WEIGHT

Data on the composition of foods in table 3 have been shown in units of the

metric system because it is the system used rather widely in the Far East and

also because the figures can be translated quickly into terms of percentage,

should that be desirable. Data expressed as grams per 100 grams of food may be

read directly as percent and data expressed as milligrams per 100 grams can be

read as percent by moving the decimal three places to the left.

At times it is necessaiy to convert from local weight units to either the

metric system or pounds and ounces, or vice versa. Conversion factors for

weights that might be encountered in dietary studies are given in table 2.

COMMENTS ON COMPOSITION DATA AND TERMS USED

The foods in table 3 are arranged alphabetically within eight groups. The

grouping was made from a practical standpoint of customary usage rather than a

botanical classification. Thus arrowroot flour and sago meal, although products of tubers, are included with cereals, and tomatoes and soybean curd with

vegetables.

Both the scientific and common names for plant products have been shown to

aid the user in identification of items. Since common names are used very

loosely within a country and translations based on such names may be misleading,

the scientific name is recommended as the basis for selecting items from this

table* The botanical classification of the products on which composition studies

have been reported in the literature usually has been made by a trained botanist

or agronomist and the scientific name may be expected to provide a better basis

for identification than the common name. Unfortunately there is not complete
- 7 -

Table 2.—Conversion Factors for Weights Used in Far Eastern Coxmtries

Unit of weight Unit Metric

Equivalent

United States

Equivalent

Country in «hich used

Arroba (25 libras)

Old Spanish

1.00

.09

11.50 kg.

1.00 kg.

25.35 It.

2.20 lb.

Philippine Islands

Catty (l6 liang)

Old Chinese system

1.00

•75

1.65

604.8 gm.

453.6 gm.

1.00 kg.

1.33 lb.

1.00 lb.

2.20 lb.

China, Hong Kong,

Malaya States _l/.

Manchuria

Catty 1.00

1.62

617.6 gm.

1.00 kg.

1.36 lb.

2.20 lb.

Indonesia

Catty 1.00

1.67

600.0 gm.

1.00 kg.

1.32 lb.

2.20 lb.

Qlhailend

Catty, shih, new Chinese

system (Shih chin)

1.00

2.00

500.0 gm.

1.00 kg.

1.10 lb.

2.20 lb.

China

Hundredweight, long 1.00 50.80 kg. 112.0 lb. Burma, Malaya States Ij

Hundredweight, short 1.00 45.36 Itg. 100.00 lb. Burma, Malaya States _l/

Ein or catty (l60 momme) 1.00

1.67

600.0 gm.

1.00 kg.

1.32 lb.

2.20 lb.

Japan, Formosa, Korea

Kwan (1,000 momme) 1.00

.27

3.75 kg.

1.00 kg.

8.27 lb.

2.20 lb.

Japan, Formosa, Korea

Liang, Old Chinese system 1.00 37.8 gm. 1.33 oz. China, Hong Kong,

Malaya States l/,

Manchuria

Libra (l6 onzas)

Old Spanish

1.00

2.17

460.0 gm.

1.00 kg.

1.01 lb.

2.20 lb.

Philippine Islands

Maiind (40 seers) 1.00

.03

37.32 kg.

1.00 kg.

82.28 lb.

2.20 lb.

India and Pakistan

Momme 1.00

26.67

3.8 gm.

100.0 gm.

.13 oz.

3.53 oz.

Japan, Formosa, Korea

Onza, Old Spanish 1.00

3.48

28.75 gm.

100.0 gm.

1.01 oz.

3.53 oz.

Philippine Islands

Picul (100 catties).

Old Chinese system

1.00 60.48 kg. 133.33 lb. China, Hong Kong,

Malaya States l/,

ManchTiria

Picul 1.00

1.62

61.76 kg.

100.0 kg.

136.16 lb.

220.46 lb.

Indonesia

984596 O - 52 - 2
- 8 -

Table 2,—Conversion Factors for Weights Used in Tsx Eastern Countries—Continued

Unit of weight Unit Metric

Equivalent

United States

Equivalent

Country in lAiich \ised

Picul

Picul, shih, new Chinese

system (Shih tan)

Qaintal, Metric

Quintal, Old Spanish

(4 arrohas)

Seer (80 tolas)

Stone, legal (U.K.)

Tahil (Tael)

Tola

Ton, metric

Ton, long

Ton, short

1.00

1.67

1*00

2.00

1.00

1.00

.22

1.00

1.07

1.00

.16

1.00

2.65

1.00

8.57

1.00

1.00

1.00

60.00 kg.

100.00 kg.

50.00 kg.

100.00 kg.

100.00 kg.

46.00 kg.

1.00 kg.

933-1 s^*

1.00 kg.

6.35 kg.

1.00 kg.

37-8 gm.

100.0 ga.

11.7 gm100.0 gm.

1,000.00 kg.

(10 quintals)

1,016.05 kg.

(1.0160 metric ton)

907-18 kg.

(0.9072 metric ton)

132.28 lb.

220.46 Ih.

110.23 1^«

220.46 lb.

220.46 lb.

101.41 lb.

2.20 lb.

2.06 lb.

2.20 lb.

14.00 lb.

2.20 lb.

1.33 02.

3.53 02.

.41 02.

3-53 02.

2,204.6 lb.

(1.1023 sl^u^rt tons

or

0.9842 long tons)

2,240.00 lb.

2,000.00 lb.

Thailand, Jeapazi

China

Viet Nam, Laos, Cambodia

Philippine Islands

India and Pakistan

Burma, Malaya States l/

Malaya States l/

India and Pakistan

Commonly used in most

of the Far Eastern

countries

Burma, Malaya States ij

Burma, Malaya States l/

1/ Including Straits Settlements, Federated and Unfederated Malaya States, North Borneo,

Saranals, etc.

agreement among botanists in scientific names preferred. Genus and species names

shown here are the ones preferred in Standardized Plant Names (li|8), with a few exceptions where other names were recommended by the Bureau of Plant Industry, Soils,

and Agricultural Engineering, U. S. Department of Agriculture.

Common names of plant foods may differ greatly from one locality to another.

Gross references for common names have been included in the table to help in

locating composition data for an item but values have been entered in most instances under the common name used in Standardized Plant Names, Data have been

entered under another common name if the preferred name would be difficult to

locate without reference to botanical classification. Thus in the case of matai

(Eleocharis dulcis), data have been entered under matai with a cross reference only

under waternut. This tuber has erroneously been called "water chestnut" because it

resembles waterchestnut (Trapa natans), a product commonly grown in Europe and other

parts of the Western world.
- 9 -

An alphabetical index of the scientific names of plant products appearing in

table 3 has been prepared, and follows table 3. The English name and item number

from table 3 follow the scientific name o Before using the data in a given localityit is recommended that a botanist familiar with the local terminology translate

the scientific name into the common name by which the product is known in that

area.

Composition data for nearly all items in table 3 apply to raw foods, the

exceptions being a few canned and dried items which are so labeled.

Among the many foods which of necessity have been omitted are the numerous

pickled, brined, and fermented foods. The action of the agents used in preparing these products may be to concentrate some of the nutrients, add some, leach

out, protect, or destroy others; and some of these conditions may even promote

increases of some of the B vitamins over the amount normally present in the

food o Only three kinds of seaweeds have been included and for these only the

proximate composition given since data were insufficient or unsatisfactory for

deriving representative values for minerals and vitamins. Additional information is needed for the composition of meat, particularly sinöe the extent to

"vrtiich the animal is fattened and subsequently the extent to which the cuts are

trimmed of fat make large differences in calorie values and protein content and

indirectly in the B vitamins calculated by factors related to protein.

The term "edible portion,'' abbreviated to E.P., refers to the part of the

food customarily eaten. Determinations of the composition of foods for human

dietary purposes are based on an analysis of the edible portion.

Refuse refers to the portion usually discarded. It includes such parts as

bones, pits, shells, and any parings and tough outer leaves of vegetables that

customarily are not eaten.

The term "as purchased," abbreviated to A.P., is used to designate foods

before removal of the parts not caten. Composition data on the "as purchased"

bases were derived, as usual, from data obtained from analysis of the edible

portion, that is, by a calculation in which refuse is considered as part of the

weight of the food but not contributing to any of the nutrients. Refuse is thus

treated as a weight of inert material that dilutes the nutrients in the edible

portion. The composition figures for food on an "as purchased" basis provide information on amounts of nutrients in the edible portion of the product T?*ien

weighed with the kind and proportion of refuse described in the stub.

Parentheses denote imputed values for which no experimental evidence was

available, or for which there was relatively little basis for imputing a value

from another form of the food, or for which reported data were not considered

suitable«

Dashes indicate that no basis could be found for imputing a reliable value

although there was some reason to believe that a measurable amount of the constituent might be present.

The word "trace" indicates vitamin values that would round to zero with the

number of decimal places carried in these tables. For other components that

would ro\ind to zero, a zero is used.
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-42

Index to Scientific Names of Plant Foods in Table 3

Scientific Name Common Name Item

No.

Scientific Name Common Name Item

No.

Achraa zapota

Agaricus^ can^estris •

Allium cepa •••••.•••

Allium fistulosum .••

Âllixim odonim

Allium pornim •••••••

Allium sativum

Allium schoenoprasum

Amaxanthus spp

Ananas comosixs

Annona muricata • • • • •

Annona reticulata • • •

Annona squamosa

Apiuffl grsoreolens •••••

Arachis hypogaea

Arctium lappa

Armoracia rusticana ••

Artocarpus altilis •••

Artecarpus heterophyllus

Asparais officinalie

Aster amellus

Avena sativa • • •

Averrhoa carambola •••

Bambusa spp* • •. •

Basella spp» ••

Benincasa hispida ••••

Beta vulgar is

Beta vulgaris var. cicla

Brassica chinensis • • •

Brassica júncea •••••«..

Brassica napobrassica • •

Brassica olerácea var.

acephala.

Breussica olerácea var.

botrytis.

Brassica olerácea var.

capitata«

Brassica olerácea var.

gemmifera«

Brassica olerácea var«

gongylodes.

Brassica pekinensis ••••

Brassica rapa

Cajaims cajan ...••

Calocerpum sapota

Cepsella bursa-pastoris.

Capsicum frutescens • •. •

Sapodilla

^shroom, common ..

Onion, common

Onion, welsh

Onion, fragrant •••

Leek

Garlic

Chives

Amaranth

Pineapple

Soursop

Bullocksheart

custardapple.

Sugarapple

Celery

Peant

Burdock

Horseradish

Breadfruit

Jakfruit

Asparagus

Aster •••

Oats

Carambola

Bamboo shoot •

Vinespinach •

Waxgourd

Beet

Chard

Cabbage, Chinese or

Pakchoi.

Mistard greens ••••

Butabaga • • • •

Collard

Kale

Broccoli

Cauliflower

Cabbage, common •••

Brussels sprouts ••

Kohlrabi

Cabbage, celery or

Petsai.

Turnip

Pigeonpeas

Sapote

Shepherdspurse • •. •

Pepper • •

91

151

154

15e

155

145

128

KX)

82-84

93

43

95

124.125

222,223

115

141

42

55

103

104

13

45

106

190

192

111,112

126

117

152

168

130

142

113

122

118

114

143

116

187,188

162.214

92

172

161

Carica papaya

Castanea spp

Cedrela sinensis

Chrysanthenum

coronarium var.

Cicer arietinum

Citrullus vulgaris ••••

Citrus aurantifolia • • •

Citrus aurantiuffl ..••••

Citius grandis

Citxus limon

Citrus reticulata

• • «. Do ..*•

Citrus sinensis •

Cocos nucífera

Colocasia spp

Coriandrum sativum ••..

Crabaegus pinnatifida. •

Cucumis melo ••••.•••..

Cucumis melo

cantalupensis.

Cucumis sativus .......

Cucúrbita maxima

Cucúrbita pepo

.••. Do ••••••••••••...

.... Do •......•••••..•

Cyphomandra betacea • •.

Daucus carota ••

Dioscorea spp

Diospyros kaki

Dolichos lablab

Durio zibethinus ••••..

Eleocharis dalcis

Eleooharis tuberosa ...

Eleusine coracana

Eriobotrya japónica •••

Eugenia uniflora •

Euphoria longan

Fagopyrum esculentum ..

Ficus carica

Foeniculum vulgar« .••.

Fortunella spp

Fragsiria spp

Garcinia mangostana •. •

Crelidium spp

Ginkgo biloba

Glycine max

.... Do .••..••••••••••

Hibiscus esculeutus • •.

HordeuB vulgäre •

Peçaya ••

Chestnut •. •. •

Cedar

Chrysanthemum

Chickpeas •••......

Watermelon •

Lime

Orange, sour

Pummelo •••••.••...

Lemon

Orange, mandarin ••

Tangerine

Orange, sweet

Coconut •.•

Taro

Coriander

Hawthorn, Chinese. •

Miskmelon

Cantaloup

Cucumber

Squash, winter ....

Punqpkin •

Pumpkin seed

Squash, summer •.,.

Treetomato •

Carrot

Tarn ».

Persimmon

Beans, hyacinth •••

Durian

Matai

.... do ...........

Bagimillet

Loquat

Pitanga

Longan

Buckidieat •••.••...

rig

feonel, comDcm ••••

Kumquat

StraMberx7 ........

Uàngost«ea

Se8ire«d, Agar .....

CrinkgO SMd

SoTbean

.... do

Okra

Barlay .,..

77

216,217

123

129

207

99

60

76

89

59

75

97.98

71-74

218.219

182,183

131

54

69.70

44

134

179

164

224

178

186

120

1*

81

108.203

47

149

^9

12

85

61,62

3.4

48

^S58

94

68

169

220

173-175.

197-203

153

2
-43

Index to Scieatific Names of Plant Foods in Ta})le 3—Contixxued

Scientific Name Goamon ITame Item

No.

Scientific Name Cofflmon Najoe Item

No.

Ipoaoea 1)atata8

Ipomoea reptans

Jnglans regia ••

Lactuca sativa •

Lactuca serriola

Lagenaria leaoantha ••••

Laminaria spp»

Lens culinaris •

Lepidium sativum

Idtchi chinensis

Laffa acutangula

Loffa aagTptiaca ••••••«

Lycinm chinense

Igrcopersicon esculentum«

Malus spp. ••••••

Mammea americana ••••••«

Méngifera indica ••*••«

Manihot escnlenta • • • • « Máranta arundinacea • •.

Mstrosylon spp. ••

Momordica charartia ••<

Misa nana ••••••

ilisa paradisiaca •••••«

Misa paradisiaca var«

sapientuffl»

Nelumbinm nelumbo ••••«

•••• Do ••••••••••••••«

Oryza sativa •*

••#• Do ••••••••••••••<

Facbyrhizus spp •

Panicum miliaceom • •. •.

Passiflora spp» •

Pastinaca sativa <

Pennisetum glaucom •••<

Petxoselinum hortense <

Phaseolus aoxeus •••••<

Phaaeolus lunatus var»

acrocarpus*

Phaseolus .vulgaris • • • <

•••• Do ••••••»•••••••<

Ph7llo8taoh78 spp

Pbysalis spp

PisuB sativum <

•••• Do ••••••••• •••'

Pisum sadbivum var.

aerocarpon*

Porphyra laciniata ...

Sweetpotato

Swanip cabbage

Walnut, Persian or

English.

Lettuce ••

.... do

Ceilabash

Seaireed, Kelp

Lentils

Garden cress ..•••.

Lychee

Towelgourd

Vegetablesponge ...

Wolfberry» Chinese«

Tomato •

Apple

Mamey or Mammeea^pple*

Mango

Cassanra

Arrowroot

Sagopedm ....c...

Balaampear

Banana» dsrarf

Plantain

Banana» comiaon ..«<

Lotus root

Lotus seeds ••••

Rice

Bice, glutinous

Tambean tuber ••

Proso-millet •••

Granadilla

Parsnip

Pearlmillet ....

Parsley

ytang bean

Beans, lima •...

Beans, red kidney«

Beans » snap

Bamboo shoot .....

Groundcherry •.. •.

Peas, garden .....

.... do

Peas, edible-podded

Seaweed» Leorer ....

181

180

227

146.147

119

170

209,210

138

64.65

185

189

194

184

39

66

67

5.121

1,102

25

105

86

41

148

221

14-19

20

196

11

49

158

10

157

150,211

109

206

110

106

52

160,212

213

159

171

Portulaca olerácea

Prunus amygdalus

Prunus armeniaca

Prunos domestica

Prunus pérsica

Prunus spp

Psaliota campestris ....

Psidium guaj ava •

Pueraria thunbergiana ..

Púnica granatum

Pyrus spp• .••.•*..«....

Baphanus sativus •

Bephanus sativus var.

longipinnatus•

Borippa nasturtiumaquaticum.

Saccharum officinarum. • •

Sagittaria sagittifolia.

Sécale céréale

Sechium edule ••• •

Sesamum indicum

Setaria itálica • •

Solanuffl melongena

Solanum tuberosum

Sorghum vulgäre

.••• Do ...••.••

Spinacia »olerácea

Syzygium jambos •

Tamarindus indica

Taraxacum spp

Tetragonia ezpansa

Traça bispinosa

Triticum aestivum

Vicia faba

Vicia faba var. e(]uina..

Vigna sesquipedalis ..••

Vigna sinensis

Vigna spp

Vitis spp.

Volvaria diplasia

Volvaria esculenta

Volvaria volvacea

Zea nays

• ••. Do ....••••• ••

Zingiber officinale ..••

Zizania aquatica

Ziayphus jujuba

Purslane

Almond ,

Apricot

Plum

Peach

Cherry ,

Moshroom .. • • <

Guava, comzaon ....<

Kudzu • <

Pomegranate

Pear <

Badish

Badish, Chinese ...

Water cress

Sugarcane

Arroi^ead

I^

Chayóte

Sesame seeds

Foxtail millet ...

Eggplant

Potato

Kaoliang

Sor^um

Spinach

Hosea$>ple

Tamarind

Dandelion greens .

Spinach, New Zealand

Singharamt

Wheat ••

Beans, broad

Beans, horse bean..

Beans, yard*long ..

Cowpeas

.... do

Crape

Mushroom .•.....•*.

••.. do

.... do

Maize

Corn, sweet

Ginger root

Wildrice shoots «..

Jujube

165

215

40

87

78.79

46

53

144

88

80

166

167

191

353.354

101

21-24

127

225

9

136

163

6

26

176

90

96

135

177

226

28-38

107.204

204

133

208

133

50.51

7.8

132

140

193

56.57
- 44 -

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1940* Proximate analysis of ''small cabbage'' (Brassica chinensis L*) «id biological

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1938* The vitamin C content of Chinese foods. Part II. Chinese Jour. Fhysiol. I3:

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1942. The niootinic aoid content of meat. Jour. Äutr. 24^ 153"^58*
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1938, Fiarther studies on factors affecting the vitamin-A activity of «aimal and

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1938. The vitaminp.A activity of some fish oils and vegetable foods. Parts I and II.

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194^. A study of vitamin A in buffalo's milk throu^^ut a lactation. Indian Jour.

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1933. The nutritive value of the banana. 37 pp.i illus. New York»

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1940. Changes in vitamin C content during boiling of turnip greens in various

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1939* Conparative chemical conçosition of juices of different varieties of

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1930. Analysis of food value of some unusual Philippine fruits. Philippine Jour.

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1941. On the oonçosition of Tjuffalo milk and the detection of adulterated samples

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1933* Tii® vitamin B content of différait samples of Indian rice hy Sprayt« s colorimetric method. Indian Jour. Med. Res. 20: 863-868•

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1912. Philippine citrus-fruits: Their commercial possihilities and a chemical study

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1926. Comparative analyses of the milk of carahao and Indian buffalo. Philippine

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1938. 'Availahle iron» in Indian foodstuffs. Indian Jour. Med. Res. 25: 893*^99.

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1996. Vitamin-C content of vegetables. V. Cabbage. Food Res. 1: 427-434, illus.

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1944» Tl^ available iron in some tropical foodstuffs. Puerto Rico Jour. Pub.

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1903. Zusammensettung Indischer nahrungsmittel. Chem. Ztg. 27: 499-501.

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1938» Vitaminr-A contents of ghee. Indian Jour. Med. Res. 25: 623-63I.

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1928. The food of Jeçan. League of Nations Health Organ. C H. 68I, I6I pp., illus.

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1944* i*oreign weights and measures with factors for conversion to United States

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1940« The vitamin B^ (thiamin) content of Philippine foods: 1. The vitamin B^ content of com, mongo, and soya bean. Acta Med. Philippina 1(2): /ß^J^J,

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1939* Validations in ascorbic acid content of banana«. Food Res. 4* 3^7**3^»

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1950. Edible plants of Central America. Jour. Home Econ. 42: 629-^3^*

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1940. On the chemical composition of loquat. Agr. Chem. Soc. Japan» Jour, lb; 1007-

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1935. A comparative study of the vitamin C content of several varieties of Chinese

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1935. The vitamin C content of two varieties of Chinese amaranth, Hsien Ts'ai.

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1936. Studies on the biological end chemical a^says of vitamin C in foods. III.

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1936» The variation of vitamin C content in certain fruits and vegetables. Chinese

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1938. The •aRrailaible' iron in some common Indian foodstuffs, determined by the

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1937. Studies in vitamin C. The effect of cooking and storage on the vitaain-C

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U. S. GOVERNMENT PRINTING OFFICE : O—1952