COMPOSITION OF FOODS

DAIRY AND EGG PRODUCTS

. RAW PROCESSED PREPARED

AGRICULTURE HANDBOOK No. 81

UNITED STATES DEPARTMENT OF >».GRICULTURE

AGRICULTURAL RESEARCH SERVICE
COMPOSITION OF FOODS

DAIRY AND EGG PRODUCTS

RAW^ROCESSED^REPAREO

By Consumer and Food Economics Institute

Principal Investigators: Linda P.(Posati

Martha Louise/Orr

^'!7;

^m-^

AGRICULTURE HANDBOOK NO. 8-1

AGRICULTURAL RESEARCH SERVICE «UNITED STATES DEPARTMENT OF AGRICULTURE

WASHINGTON, D.C. REVISED NOVEMBER 1976

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

Washington. D.C. 20402 - Price $3

25% discount allowed on orders of 100 or more to one address

Stock No. 001-000-03635-1
FOREWORD

Agriculture Handbook No. 8 represents a traditional function of the Agricultural

Research Service of the U.S. Department of Agriculture. The development of the

basic food composition tables used in the United States commenced more than 80

years ago. Data on the nutritive value of foods were first compiled and evaluated

in the Department by W.O. Atwater in the Í890's. This nutrition pioneer organized and became the first director of the Office of Experiment Stations in the

USDA. In 1896, the now classic USDA BuUetin No. 28, "The Chemical Composition of American Food Materials," by W.O. Atwater and CD. Woods was published. This document was the first in a long series of food composition tables

that have been issued by the Department.

The scope of succeeding tables has been expanded with the discovery of the

presence and role of vitamins, minerals, and other dietary essentials in foods.

Values from these tables have been used in many other compilations, both in this

country and abroad. Nutritionists and health-related scientists depend on these

composition data. Increasing emphasis on food and nutrition in national poHcies

and programs has accelerated the need for comprehensive, up-to-date tabulations of

the nutrient content of foods. USDA is continuing to expand and improve these

food data.

This pubHcation is a major revision of the 1963 edition of USDA Agriculture

Handbook No. 8, "Composition of Foods...Raw, Processed, Prepared," currently a

basic source of food composition data in this country. Dr. Atwater stated in

Bulletin No. 28, "This table is intended to replace previous ones and to serve as a

standard reference until it shall in its turn be replaced by a larger and more complete compilation." It is envisaged that this edition of Agriculture Handbook No. 8

will in its turn also be replaced. The task of deriving representative nutritive

values of foods is a historical responsibility of USDA. This task is never ending

and is essential in providmg more complete knowledge so that we can use our

food resources wisely.

T. W. Edminster, Administrator

Agricultural Research Service

m
PREFACE

Revision and updating of the major nutrient tables issued by the U.S. Department of

Agriculture are needed to provide current nutrient information on foods. This revision of

Agriculture Handbook No. 8 is being issued in sections so as to expedite release of data to

the public. Each section contains a table of nutrient data for a major food group. The

entire series will cover a wide range of food products.

To facilitate continuous, rapid updating, the handbook is being prepared in

looseleaf form. Each page contains the nutrient profile of a single food item,

given on the 100-gram food basis, in two common measures, and in the edible

portion of 1 pound as purchased, a format permitting a concise presentation of

the data and comparison of values from one unit of measure to another. The

scope of the nutrient Usting has been enlarged. Values are provided for refuse,

energy, proximate composition (water, protein, fat, carbohydrate, and ash), 7

mineral elements (calcium, iron, magnesium, phosphorus, potassium, sodium, and

zinc), 9 vitamins (ascorbic acid, thiamin, riboflavin, niacin, pantothenic acid, vitamin Bg, foiacin, vitamin B^g, and vitamin A), individual fatty acids, total saturated, monounsaturated, and polyunsaturated fatty acids, cholesterol, total phytosterols, and 18 amino acids.

The nutritive values contained in the handbook reflect the increasing information available on nutrients and food products. It is hoped that the revised and

enlarged compilation of data will meet the requirements for reliable food composition values, which are basic to nutritional and dietary evaluation.
ACKNOWLEDGMENTS

The principal investigators gratefuDy acknowledge the contributions of Martha Y.

Workman, Ritva R. Butrum, and Susan E, Gebhardt, of the Consumer and Food

Economics Institute, and Elizabeth W. Murphy, formerly of this Institute. We are

indebted to BrucyC. Gray and Philip C. Washburn, of this Institute, for their

assistance with statistical analyses and computer programing. We also express our

gratitude to the many individuals in various government agencies and private

industry who supplied data and information used in this study.

CONTENTS

Page

Sources of data i

Explanation of table 1

Organization 2

Nutrients and units 2

Presentation of data 3

Notes on dairy and egg products 4

Literature cited , 5

Appendix 7

List of abbreviations 7

Metric system equivalents for units of measure 7

Specific factors for calculating energy values 8

Conversion factors for fatty acids of mük and lauric acid oil lipids 8

Index to dairy and egg products 9

Table of nutrient data for item Nos. 01-001 through 01-144 13

VI
COMPOSITION OF FOODS

DAIRY AND EGG PRODUCTS

RAW PROCESSED PREPARED

This is the first in a series of pubUcations

designed to revise and expand the food composition

values published in Agriculture Handbook No. 8,

"Composition of Foods».Raw, Processed, Prepared/'

revised in 1963 (15)} This section of the

handbook v^as prepared to serve as a basic reference

for data on nutrients in dairy and egg products.

Preparation of the table was computer assisted using

the facilities of the Nutrient Data Bank, which is

being established by the U.S. Department of Agricuhure (7).

The number of dairy and egg products for which

data are tabulated has been extended to 144, more

than twice the number in the 1963 edition of the

handbook. Several items in the previous edition

have been omitted. Most of the items in this

revision are market products, although some homeprepared foods and foods used in institutional or

manufacturing operations are included. The nutritive

values for the dairy and egg products are based on

an extensive review of information available since

1960. Much of the data was obtained from analyses

conducted since 1973 for purposes of nutritional

labeling. The values for almost every food item in

the 1963 handbook have been changed to incorporate more recent findings. The nutrient values in

this revision supersede data for these specific foods

as given in the previous edition and in other

reports by the Department (i, 2,8,10-14),

The food values shown are the amounts supplied

by the edible part of the designated quantity of

each product. Data are given per 100 grams of

food, in terms of two common measures of food

for most items, and in the edible portion of

1 pound of food as purchased. Many of the weights

of the household measures and market units of

food are those found in Agriculture Handbook No.

456 (i). Refuse content was adapted from data in

Agriculture Handbook No. 102 (4). Information on

kinds and proportions of ingredients and prepared

foods and on retention of vitamins during preparation is contained in "Procedures for Calculating

Nutritive Values of Home-Prepared Foods," ARS

62-13 (5).

This series of publications deviates from the

1963 handbook in that statistical expressions of the

data have been included. To meet the increasing

demands by users of the food composition table for

estimates of the variability and reliability of the

nutrient data, the standard error of the values on

the 100-gram food basis and the number of samples

on which the 100-gram values are based have been

incorporated into the table.

SOURCES OF DATA

The data used here were obtained from both

published sources and private communications.

Published sources consist of the scientific and technical literature, numerous special bulletins, research

reports, and other documents containing data or

relevant material. Sources of unpubHshed data

include industry, government agencies, and academic

institutions. Studies conducted under contract with

the Agricultural Research Service also provided a

considerable amount of information.

EXPLANATION OF TABLE

Organization

An alphabetical arrangement of foods has been

followed in the table with those exceptions that

* Italic numbers in parentheses refer to Literature Cited, p. 6.

permit comparisons of closely related forms. This

arrangement parallels that of the 1963 handbook.

An index containing the names of the products and

item numbers precedes the table. The index also

contains the corresponding item numbers from the

1963 edition in order to clearly indicate those food
products that are carried forward and for which the

data were revised.

The item number used in the table consists of

two parts. The first designates the section or major

food group for which the publication is issued. The

second or consecutive part of the number indicates

the food item and should be used to locate the

item in place of a page number. Each page in the

table is dated by year of preparation. When the

table is updated or expanded, new pages will be

issued with instructions on how they should be

inserted.

Nutrients and Units

The data in the table are shown in terms of 100

grams, edible portion, in column B; as the amount

in the edible portion of two frequently used household measures and/or market units of most food

items in columns E and F; and as the amount in

the edible portion of 1 pound of food as purchased

in column G. Edible portion refers to the part of

the food customarily considered edible in the

United States. A list of abbreviations and the

metric system equivalents for units of measure in

this table are given in the appendix. The approximate measures and weights for which nutrient

values are shown appear above columns E and F.

The weights given above these columns do not

include the weight of the inedible material for

those foods containing refuse. A more extensive hsting of weights for common units of food is

contained in Agriculture Handbook No. 456.

Amounts and descriptions of material removed

during preparation of the food are shown above

column G after the heading for refuse. These

amounts are expressed as percent of the total

weight of the item as purchased and are used in

computing the values for 1 pound. The weight in

grams of the edible portion of 1 pound of chicken

eggs, which, as ordinarily purchased, contains 12 percent of refuse as shell, would be 0.88 X 453.6

grams or 399.2 grams. The factor 3.992 is applied

to data in terms of 100 grams, edible portion, to

obtain the nutrient values for 1 pound of eggs as

purchased.

Proximate.—The data for water are given as

grams in the edible portion of the food. The food

energy is listed under proximate and is expressed in

terms of both kilocalories and kilojoules. The data

are for physiologic energy values and represent the

gross energy value remaining after losses in digestion

and metabolism have been deducted. The specific

caloric factors used are shown in the appendix.

They are based on the Atwater system for determining energy values. Details of the derivation of

these factors are outlined in Agriculture Handbook

No. 74 (Ö). Kilocalories were converted into kilojoules using the factor 4.184.

The values for protein were calculated from

determinations of the content of nitrogen (N) in

the food using the conversion factors recommended

by Jones (5). The specific factor applied to each

food item is shown in the stub of the table following protein. The carbohydrate value is the difference

between Î00 and the sum of the percentages of

water, protein, fat, and ash. Fiber, if present, is

included in the total carbohydrate figure.

Minerals.—DditB. on the content of seven minerals

are included in the table, which has one more

mineral, zinc, than in the 1963 handbook. The data

were obtained primarñy by atomic absorption and

flame photometric methods. The mineral values

represent the total amount of each present in the

edible portion of the food and include those

amounts, if any, added to the product in preparation for the retail market.

Vitamins.—Ascorbic acid values are expressed in

terms of total rather than reduced ascorbic acid.

The values for niacin do not include the niacin that

could be contributed by tryptophan, a niacin precursor. The term "niacin equivalent" applies to the

potential niacin value, that is, to the sum of the

preformed niacin and the amount that could be

derived from tryptophan. In estimating the amount

of niacin available from foods, the average value of

60 mg of tryptophan is considered equivalent to

1 mg of niacin (9). The data for vitamin A in dairy

products include chemically determined preformed

vitamin A and beta-carotene, a carotenoid precursor

of vitamin A. Vitamin A activity is expressed both

as international units (lU) and as retinol equivalents

(RE). One IÜ is equivalent to 0.3 meg of retinol

or 0.6 meg of beta-carotene; one RE is equivalent

to 1 meg of retinol or 6 meg of beta-carotene. One

RE is equal to 3.33 lU of retinol or 10 lU of

beta-carotene.

Lipías,—Tñyml or scientific names for the fatty

acids have not been used because the values for the

unsaturated acids include positional and geometric

isomers. In the list of fatty acids, the first number

refers to the carbon atoms and the second to the

double bonds in the chain. Only data obtained by

gas-liquid Chromatographie analyses are contained in

this report. The values áiown are for the actual

quantity of each fatty acid in the food and do not

represent fatty acid triglycérides. Since the lipids of

milk and the lauric acid oils, coconut and palm
kernel, contain a relatively large amount of the low

molecular weight fatty acids, fatty acid methyl ester

data, which are equivalent to fatty acid triglycérides, were converted to grams of fatty acids per

100 grams of lipid using the conversion factors

given in the appendix. The conversion factors for

egg and vegetable oil Üpids other than lauric oils

are 0.83 and 0.956, respectively. These two factors

are applied to each fatty acid in the particular

lipid. Details of the derivation of these lipid conversion factors have been published (72, 13). To

convert the data given in the table to fatty acid

triglycérides in the food, it is necessary to divide

the values shown by the appropriate factors. The

cholesterol values in the table are means of data

obtained by both colorimetric and gas-liquid Chromatographie procedures.

Amino Acids.—Th& data represent results obtained

using both microbiological and Chromatographie

methods. Amino acid contents of each food were

calculated from the mean amino acid contents per

gram of nitrogen using the protein content and

nitrogen factors given in the table for the specific

food. The amino acid values may be converted to

the per-gram-of-nitrogen basis by dividing the

amount in a specific quantity of food by the nitrogen content of the same specific quantity of food.

Presentation of Data

The number of decimal places to which the data

for some nutrients are given differs from that of

the 1963 handbook. The decimal places shown are

those in which the bulk of the analytical data was

obtained. Because this publication serves as a basic

general reference, the data are in an unrounded

form to meet the needs of a wider variety of users.

The number of decimal places does not always

reflect the accuracy of the data for all nutrients in

all food items. Because of the availability of the

computer and the need to preserve the appropriate

relationships among the different weights of the

same food, the same number of decimal places

shown for data on the 100-gram basis was carried

for data given in other units of measure.

Data in column B are the sample means. Values

in column C are the sample standard errors, which

are shown when the number of samples is greater

than two. The standard errors are given to the

same number of significant figures as the corresponding nutrient data in column B. Column D contains the number of samples on which values in

columns B and C are based. The means for the

fatty acids per 100 grams of food were obtained

by multiplying the mean grams per 100 grams of

methyl esters by the appropriate factors to obtain

mean grams per 100 grams of total lipid, which

were then multiplied by the means of the proportion of total lipid in the food. Since samples for

fatty acids and total Upid were considered to be

independent, the formula for the variance of the

product of two independent samples was used to

obtain pooled standard errors.

No statistical expressions of amino acid data have

been included because the means are often based

on data for more than one form of a food. Data

were available for several forms of some foods, for

example, fresh fluid, evaporated, and dried whole

and nonfat milk. Differences in these data expressed

in terms of grams per gram of nitrogen could not

be attributed to other than methodological causes.

Therefore the data for the different forms of the

food were combined on the basis of grams per

gram of nitrogen to derive a single mean value

applicable to more than one form of the food.

In certain instances the number of samples is

presented without inclusion of the standard error.

In these cases sample means were based on data

that included averages of more than one analysis.

For these averages no estimate of variance could be

obtained. Such averages are not treated as single

observations and are excluded from the data base.

In those instances, previously mentioned, their

exclusion would have resulted in too narrow a data

base from which to derive a vahd mean.

For some food items, mean values are given

without an accompanying standard error and number of samples. These values are calculated using

the content of the nutrients in a nutrient fraction

of a similar form of the food, from closely related

but different forms of the food, or from values for

ingredients of a recipe. Where the data are based

on a different form of the food, source food is

identified in footnotes. If statistical expression of

the data is given and data are based on nutrient

content in a nutrient fraction of a similar food,

source food is also identified in footnotes. If space

for a nutrient is left blank, that nutrient has, to

our knowledge, not been reported in the particular

food item and its presence is uncertain.

Values in columns E, F, and G were calculated

from the data in column B without prior computer

rounding of the values shown in column B. Many of

the weights shown for the items in columns E and

F have been rounded to whole numbers. For some

of the small basic units where the error from

rounding the figures seemed important, weights have

been taken to one decimal place. Nutritive values
corresponding to 1 pound or 1 ounce by weight are

based on 453.6 and 28.35 grams, respectively,

although the latter figure is expressed as a whole

number in the table. As a result of these procedures some inconsistency may appear between

weights of units for the same food, and nutritive

values shown may not be exactly interconvertible

among the different measures for the same food.

NOTES ON DAIRY AND EGG PRODUCTS

All the dairy products in this publication are

made from cow's milk unless otherwise indicated.

All calculated values for the dairy products are

based on the content of the nutrients in the Hpid

or milk solids-not-fat (MSNF) fraction of a similar

form of the food after taking into consideration

any processing conditions that might alter the nutrient levels. The MSNF content is generally the

sample average. A MSNF value obtained as the

difference between average total solids and average

total lipid was used when data for both total solids

and lipid in the same samples were insufficient to

obtain a reliable value for the MSNF content of

the food item for which nutrient values had to be

imputed.

Nutrient values of zero have been shown for

some foods, although the nutrient may be present

in a low level associated with ingredients in the

food item. Zero levels for certain vitamins in nondairy products are typical examples. The ascorbic

acid content of cheese is also shown as zero,

although it has been reported at low levels in some

freshly made cheeses. Certain cheeses, as purchased,

have rinds for which refuse value could have been

shown. However, data were insufficient on weight

of the rind to provide a reliable estimate of the

amount of refuse.

Where there is considerable nutrient variation

between brands, more than one nutrient profile has

been provided for a food item. For example, for

fat-added-foods like filled milks, two items are

included to reflect differences in the lipid constituents. Two examples of liquid coffee whiteners with

dissimilar lipid and protein sources are also shown.

GeneraUy the fat-added-foods contain lauric acid

oils, although there is a trend toward using domestic oils, notably in the frozen coffee whiteners.

Many of the fluid milk products on the market

contain added mñk solids. Addition of nonfat mük

solids appreciably increases the nutrient content of

the product. The market product corresponding to

the items given in the table is discernible from

label information.

The nutrient composition of yogurts, which are

nonstandardized foods, varies widely. Their nutrient

content is dependent on the level of added milk

solids-not-fat, fat content, and, for the flavored

yogurts, on the level (generaüy 15 to 25 percent)

and sohds content of the added flavoring material.

There is considerable brand variation in the proportions of ingredients, and nutrient content is unrelated to specific fruit flavors. To closely correlate

nutrient values for yogurts with products as

consumed, the values shown in the table should be

used in conjunction with information shown on the

nutrient labels.

Nutrient values are given for products containing

from 8 to 13 grams of protein per 8-ounce serving.

These levels reflect addition of nonfat mük solids

from 0 to approximately 6 percent of finished

product. For protein increments from 8 to 13

grams per 8-ounce serving, the corresponding protein

and carbohydrate contents for unflavored yogurt

based on 100 grams of food are as follows:

Protein

increment

Protein

content

Carbohydrate

content

8 3.47 4.66

9 3.98 5.33

10 4.37 5.86

11 4.86 6.52

12 5.25 7.04

13 5.73 7.68

The nutrient content of the flavoring material,

except carbohydrate, is negligible. If nutrient data

were needed for an unflavored yogurt containing 10

grams of protein per 8-ounce serving, the nutrient

values, except carbohydrate and calories, for fruitflavored yogurt containing that amount of protein

would be representative of the product. The corresponding carbohydrate content, 5.86 percent, for

unflavored yogurt containing 10 grams of protein

per 8-ounce serving should be substituted for that

of the flavored product and the calories recalculated. The data for all yogurt items in the table

can be used interchangeably in this manner. Since

carbohydrate contents of the fruit-flavored products

showed a wide range in values (39 to 54 grams per

8-ounce serving), selection of carbohydrate values to
be used in dietary calculations may need to be

based on the label declarations for the flavored

products.

The average carbohydrate content for all samples

of lowfat fruit-flavored yogurt for which data were

available is 42.15 grams per 8-ounce serving or

18.57 percent. The average protein content of all

lowfat fruit-flavored yogurts surveyed is 9.85 grams

per 8-ounce serving or 4.34 percent. These figures

correspond closely to the values for item 01-121,

lowfat fruit-flavored yogurt containing Î0 grams of

protein per 8-ounce serving. Values for this item are

suggested for use if more specific information about

the product cannot be obtained. The average

content of protein for all plain yogurts (whole

milk, skim milk, and lowfat) is 12 grams of protein

per 8-ounce serving or 5.25 percent, corresponding

to item 01-117, plain lowfat yogurt. Data for this

item are suggested for use for all plain yogurts,

with appropriate corrections for fat content as

necessitated by milk fat level if more specific information about the product is not available.

Calculated values for nutrients in egg products

are based on the nutrient levels in egg soHds-not-fat

and lipid portions of the parent product. The values

for vitamin A content of eggs shown in terms of

international units are based on chemically determined preformed vitamin A and do not include the

contribution of the beta-carotene fraction. Information currently available indicates the chemically

determined content of beta-carotene to be low compared to the amount of preformed vitamin A; however, values given for the vitamin A content of eggs

may be somewhat understated.
LITERATURE CITED

(10)

(il)

(12)

(1) Adams, C. F. (8)

1975. Nutritive value of American foods

in common units. U.S. Dept. Agr.

Agr. Handb. 456, 291 pp.

(2) Feeley, R. M., Criner, P. E., and Watt, (9)

B.K.

1972. Cholesterol content of foods. Amer.

Dietet. Assoc. Jour. 61: 134-149.

(3) Jones, D. B.

1931. Factors for converting percentages

of nitrogen in foods and feeds into

percentages of protein. U.S. Dept.

Agr. Cir. 183, 22 pp. (SI. rev.

1941.)

(4) Matthews, R. H., and Garrison, Y. J.

1975. Food yields summarized by different stages of preparation. U.S.

Dept. Agr. Agr. Handb. 102,

136 pp.

(5) Merrill, A. L., Adams, C. F., and Fincher,

L.J.

1966. Procedures for calculating nutritive

values of home-prepared foods: as

used in Agriculture Handbook

No. 8, "Composition of Foods • • •

Raw, Processed, Prepared," (rev.

1963). U.S. Dept. Agr. ARS 62-13,

35 pp.

(6) and Watt, B. K.

1955. Energy value of foods - basis and

derivation. U.S. Dept. Agr. Agr.

Handb. 74, 105 pp. (SI. rev. 1973.)

(7) Murphy, E. W., Watt, B. K., and Rizek,

R.L.

1974. U.S. Department of Agriculture (15)

Nutrient Data Bank. Assoc. Off.

Analyt. Chem. Jour. 57:

1198-1204.

WilUs, B. W., and Watt, B. K.

(13)

(14)

1975. Provisional tables on the zinc content of foods. Amer. Dietet. Assoc.

Jour. 66: 345-355.

National Academy of Sciences - National

Research Council.

1974. Recommended dietary allowances.

8th ed., rev., 129 pp. Washington,

DC.

Orr, M. L.

1969. Pantothenic acid, vitamin B^ and

vitamin B^^ in foods. U.S. Dept.

Agr. Home Econ. Res. Rpt. 36,

53 pp.

and Watt, B. K.

1957. Amino acid content of foods. U.S.

Dept. Agr. Home Econ. Res.

Rpt. 4, 82 pp.

Posati, L. P., Kinsella, J. E., and Watt, B. K.

1975. Comprehensive evaluation of fatty

acids in foods. I. Dairy products.

Amer. Dietet. Assoc. Jour. 66:

482-488.

Kinsella, J. E., and Watt, B. K.

1975. Comprehensive evaluation of fatty

acids in foods. III. Eggs and egg

products. Amer. Dietet. Assoc.

Jour. 67: 111-115,

Toepfer, E. W., Zook, E. G., Orr, M. L., and

Richardson, L. R.

1951. Folie acid content of foods

microbiological assay by standardized methods and compilation of

data from the literature. U.S. Dept.

Agr. Agr. Handb. 29, 116 pp.

Watt, B. K., and Merrill, A. L.

1963. Composition of foods . • raw, processed, prepared. U.S. Dept. Agr.

Agr. Handb. 8 (rev.), 190 pp.
APPENDIX

List of Abbreviations

approx approximately

c . . cup

cu in cubic inch

ñ oz fluid ounce

g gram

gal gallon

hp tsp heaping teaspoonful

lU international unit

kcal , kiiocalorie

kJ kiiojoule

lb pound

meg , microgram

mg milligram

N . nitrogen

net wt net weight

No number

oz ounce

pkg package

qt quart

RE retinol equivalent

tbsp tablespoonful

tsp teaspoonful

Metric System Equivalents for Units of Measure

Units of measure Metric system equivalents

Length

1 inch 2.54 centimeters, 25.4 millimeters

Volume

1 cubic inch 16.39 centimeters

1 teaspoonful 4,9 milliiiters

1 tablespoonful 14.8 milliiiters

1 fluid ounce 29.57 milliiiters

1 cup 236,6 milliiiters

1 quart 946.4 milliiiters, 0.946 liter

1 gallon 3,785.6 milliiiters, 3.786 liters

Weight

1 ounce 28,35 grams

1 pound , , 453.6 grams
Specific Factors for Calculating Energy Values

Food or food group

Eggs

Milk, milk products

Butter

Vegetable oils and fats

Soybeans, soy flour ,, .

Sugars, cane or beet sugar

Miscellaneous foods; chocolate, cocoa . .

Note: 1 kilocalorie = 4.184 kilojoules.

Protein Fat

(kcal/g)

Carbohydrate

(kcal/g) (kcal/g)

4.36 9,02 3.68

4.27 8,79 3,87

4.27 8.79

8.84

3.87

3.47 8.37 4.07

3.87

1.83 8.37 1.33

Conversion Factors for Fatty Acids of Milk and Laurie Acid Oil Liptds

Fatty acid Conversion factor

4:0 0.867

6:0 897

8:0 .916

10:0 929

12:0 939

14:0 947

16:0 .......'. ^953

18:0 958

16:1 953

18:1 958

20:1 962

18:2 957

18:3 957

20:4 .961
INDEX TO DAIRY AND EGG PRODUCTS

Item No.

AH-8 AH-8-1

(1963) (1976)

Butter:

Regular 505 01-001

Whipped 01-002

Butter oil, anhydrous 506 01-003

Cheeses, natural and process; cheese foods, cheese spreads:

Natural cheese :

Blue 643 01-004

Brick 644 01-005

Brie , 01-006

Camembert 645 01-007

Caraway , 01-008

Cheddar 646 01-009

Cheshire 01-010

Colby 01-011

Cottage:

Creamed 647 01-012

Creamed, with fruit added 01-013

Dry curd 648 01-014

Lowfat, 2% fat 01-015

Lowfat, 1% fat 01-016

Cream 649 01-017

Edam 01-018

Feta 01-019

Fontina 01-020

Gjetost 01-021

Gouda 01-022

Gruyere , 01-023

Umburger 650 01-024

Monterey 01-025

Mozzarella made with whole mñk:

Mozzarella 01-026

Mozzarella, low moisture 01-027

Mozzarella made with skim milk:

Mozzarella, part skim 01-028

Mozzarella, low moisture, part skim 01 -029

Muenster 01-030

Neufchatel 01-031

Parmesan:

Grated 01-032

Hard 651 01-033

Port du Salut 01-034

Provolone 01-035

Ricotta:

Made with whole mük 01-036
Item No,

AH-8 AH-8-1

Ricotta (con.) (1963) (1976)

Made with part skim milk 01-037

Romano 01-038

Roquefort 01-039

Swiss 652 01-040

Tilsit, made with whole milk 01-041

Pasteurized process cheese:

American 653 01-042

Rmento 654 01-043

Swiss 655 01-044

Cheese food:

American:

Cold pack 01-045

Pasteurized process 656 01 -046

Swiss, pasteurized process 01-047

Cheese spread, American, pasteurized process 657 01-048

Cream :

Sweet:

FluidHalf and half (mük and cream) 928 01-049

yght, coffee or table 929 01-050

Medium, 25% fat 01-051

Light whipping 930 01-052

Heavy whipping 931 01-053

Whipped, cream topping, pressurized 01-054

Sour:

Sour half and half, cultured 01-055

Sour cream, cultured 01-056

Eggnog 01-057

Filled dairy products:

Filled cream-type product, nonbutterfat sour dressing, cultured 01-058

Filled milks:

Containing blend of hydrogenated vegetable oils, fluid 01-059

Containing lauric acid oil, fluid 01-060

Frozen desserts:

Ice cream, vanilla, hardened :

Regular (approx. 10% fat) 1139 01-061

Rich(approx. 16% fat) 1141 01-062

Ice cream, French, vanilla, soft serve 01-063

Ice milk, vanilla:

Hardened 1143 01-064

Soft serve .. 01-065

Sherbet, orange 2041 01-066

Imitation dairy products:

Cream substitutes:

Coffee whlteners (nondairy):

Liquid (frozen):

Containing hydrogenated vegetable oil and soy protein 01-067

Containing lauric acid oil and sodium caseinate 01-068

Powdered 01-069

10
Item No.

AH-8 AH-8-1

(1963) (1976)

Dessert toppings (nondairy):

Powdered 01-070

Prepared with whole milk 01-071

Pressurized * 01-072

Semisolid (frozen) 01-073

Imitation sour cream (nondairy), cultured 01-074

Milk substitutes:

Imitation milks:

Containing blend of hydrogenated vegetable oils, fluid 01-075

Containing lauric acid oil, fluid 01-076

Milk, cow:

Fluid:

Whole, 3.3% fat 1320 01-077

Whole, producer, 3.7% fat 1321 01-078

Lowfat, 2% fat 01-0'79

Lowfat, 2% fat, with nonfat milk solids added 01-080

Lowfat, 2% fat, protein fortified ^ ... 1323 01-081

Lowfat, 1% fat 01-082

Lowfat, 1% fat, with nonfat milk solids added 01-083

Lowfat, 1% fat, protein fortified 01-084

Skim 1322 01-085

Skim, with nonfat milk solids added 01-086

Skim, protein fortified 01-087

Buttermilk, cultured ^ 509 01-088

Low sodium, whole — • • 01 -089

Dry:

Whole 1326 01-090

Nonfat:

Regular 1327 01-091

Instantized 1328 01-092

Calcium reduced 01-093

Buttermilk, sweet cream 510 01-094

Condensed, sweetened, canned 1325 01-095

Evaporated, canned:

Whole 1324 01-096

Skim 01-097

Malted:

Natural flavor, powder 1329 01-098

Beverage 1330 01-099

Chocolate flavor, powder • • 01-100

Beverage 01-101

Chocolate:

Whole 1332 01-102

Lowfat, 2% fat 1331 01-103

Lowfat, 1% fat 01-104

Chocolate beverage, hot cocoa, homemade 1334 01 -105

Milk, goat, whole, fluid 1335 01-106

Milk,human, whole, mature, fluid 1336 01-107

Milk, Indian buffalo, whole, fluid 01-108

11
Item No,

AH-8 AH-8-1

(1963) 11976)

Milk, sheep, whole, fluid , 01-109

Shakes, thick:

Chocolate ^ 01-110

Vanüla 01-111

Whey:

Acid:

Flui^ 01-112

^^ 01-113

Sweet:

Fluid 2464 01-114

Dî^y 2465 01-115

Yogurt:

Plain:

Containing 8 grams of protein per 8-ounce serving 2482 01-116

Lowfat, containing 12 grams of protein per 8-ounce serving 01-117

Skim milk, containing 13 grams of protein per 8-ounce serving 01-118

Coffee and vanilla varieties; lowfat, containing 11 grams of protein per 8-ounce serving 01 -119

Fruit varieties:

Lowfat, containing 9 grams of protein per 8-ounce serving 01 -120

Lowfat, containing 10 grams of protein per 8-ounce serving 01-121

Lowfat, containing 11 grams of protein per 8-ounce serving 01-122

Eggs:

Chicken:

Raw:

Whole, fresh and frozen , _ 968 01-123

White, fresh and frozen , 969 01-124

Yolk, fresh 97O 01-125

Yolk, frozen _ 97I 01-126

Yolk, frozen, sugared 972 01-127

Cooked:

Fried , , 973 01-128

Hard-cooked 974 01-129

Omelet 975 01-130

Poached _ _ 976 0M31

Scrambled , _ 977 oi-132

Dried:

Whole ^ 973 01.133

Whole, stabilized (glucose reduced) ,., 979 01-134

White, flakes, stabilized (glucose reduced) , 980 01-135

White, powder, stabñized (glucose reduced) 981 01 -136

Yolk 982 01-137

Duck, whole, fresh, raw 983 01-138

Goose, whole, fresh,raw 984 01 -139

Quail, whole, fresh, raw , 01-140

Turkey, whole, fresh, raw 935 oi -141

Egg substitute products:

Frozen 01.142

Liquid , 01-143

Powder , 01-144

12
TABLE OF NUTRIENT DATA FOR ITEM NOS. 01-001 THROUGH 01-144

13
BUTTER, regular i

Item No. 01-001

Nutrients and units

Amount in 100 grams, edibte portion

Mean ± standard error Number of

samples

Amount in edible portion of

(Ximmon measures of food

Approximate measure and weight Refuse: 0

1 Stick, net wt,

1 pat = 5g2 4 Qz ^ 113.4 g^

Amount in edible portion of

1 pound of food as purcha^

PROXIMATE:

Water . . .

Food energy t , .

Protein (NX 6. 38) g

Total lîpid (fat) g

Carbohydrate, total g

Fiber g

Ash g

MINERALS:

Calcium mg

Iron ffig

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboflavin mg

Ntacin mg

Pantothenic acid mg

Vitamin Bg . mg

Folacin meg

Vitamin B12 weg

i RE Vitamin A

\w.

LIPIDS:

Fatty acids: ^

Saturated, total g

4:0 g

6:0 g

^ •0 g

10:0 g

12:0 g

14:0 g

16:0 g

18:0 g

Monounsaturated, total, . . g

16:1 g

18:1 g

20:1 g

22:1 g

Polyunsaturated, totai , . . g

18:2 g

18:3 g

18:4 g

20:4 g

20:5 g

22:5 g

22:6 g

Cholesterol mg

Phytosterols mg

AMI NO ACIDS:

Tryptophan g

Threonine g

Isoleucine g

Leucine g

Lysirïe g

Methionine , g

Cystine g

Phenylalanine g

Tyrosine 8

Vaîine g

Arginine g

Histidine g

Alanîne g

Asparticacid g

Glutamicacid g

Glycine g

Proline g

Serine .......... g

15.87

717

3.000

.85

81.11

.06

0

2.11

0,0608

.074

.0651

.0543

219 6.37

.012

.038

.051

.083

.067

.021

.008

.041

.041

.057

.031

.023

.029

.064

.178

.018

.082

.046

522

16

580

35

24 + 3.9 6

.16 + .017 4

2 + .2 6

23 + 2.5 6

26 + 2.3 26

826 + 26.7 12

.05 + .006 5

0

.005 + .001 3

.034 + .0041 9

.042 2

.003 1

3 2

754 2.800

.058 2.800

50.49

2.63 + .0444 52

1.56 + .0349 68

.91 + .022 89

2.03 + .0415 89

2.28 1- .0526 89

8.16 + .101 88

21.33 + .2703 88

9.83 + .132 88

23.43

1.82 4- .0588 71

20.40 + .2655 78

3.01

1.83 + .0637 74

1.18 + .0644 65

0.79

36

150

.04

4.06

Trace

0

.10

1

.01

Trace

1

1

41

Trace

0

Trace

.002

.002

Trace

Trace

38

153

2.52

.13

.08

.04

.10

.11

.41

1.07

.49

1.17

.09

1.02

.15

.09

.06

.001

.002

,003

.004

.003

.001

Trace

.002

.002

.003

.002

.001

.001

.003

.009

.001

.004

.002

18.00

813

3.402

.96

91.98

.07

0

2.39

27

2*

26

29

937

.18

,05

.006

.039

.048

.003

855

3.468

57,25

2.98

1.77

1.03

2.31

2.58

9.25

24.19

11.15

26.57

2.05

23.14

3.42

2,08

1,34

248

.014

.044

.058

.094

.076

.024

,009

.047

.047

.065

.035

.026

.033

.073

.202

.020

.093

.052

^ Nutritive values apply to salted butter. Unsalted butter contains 11 mq of sodium per 100 g.

^ Weight applies to pat,which is 1 inch square, 1/3 inch high, and with a count of 90 per pound.

^ 1 stick is approx. 1/2 cup.

"* Dashes denote lack of reliable data for a constituent believed to be present m measurable amount.

^ Values for vitamin A represent year-round average.

^ Values based on data for fat extracted from whole milk.

71.99

3,251

13,607

3.86

367.92

.27

0

9.57

107

lo'

103

118

3,749

.73

.23

.023

.154

.191

.014

13

3.420

13,871

229.02

11.93

7.05

4.11

9.23

10.33

37.00

96.77

44.59

106.25

8.24

92.56

13.66

8.31

5.35

993

.054

.174

.233

.378

.306

.097

.036

.186

.186

.258

.140

.105

.133

.292

.807

,082

.373

.210

AH-8-1 {1976}
BUTTER, whipped i

Item No. 01-002

Nutrients and units

Amount in 100 grams, edible portion

Mean ± standard error

Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

Number of Approximate measure and weight Refuse: 0

samples 1 Stick, net wt,

1 pat = 3.8 g^ 4 oz = 75.6 g^

D E F

PROXIMATE:

Water . . , g .

Food energy i ,

Protein (NX 6.38). ... . g

Total lipid |fat) g

Carbohydrate, total g

Fiber , g

Ash g

MINERALS:

Calcium mg

Iron tug

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thiamin. mg

Ribofiavin , mg

Niacin mg

Pantothenic acid mg

Vitamin Bg mg

Folacin meg

Vitanr^inBi2 • ^^S

Vitamin A ^ |^J'

LIPIDS:

Fatty acids;

Saturated, total g

4:0 g

6:0 g

8:0

10:0

12:0

14:0

16:0

18:0*. g

Monouftsaturated, total. . . g

16:1

18:1

20:1 ......

22:1

Poiyunsaturated, total

18:2

18:3. .....

18:4

20:4.

20:5. .....

22:5

22:6

Cholesterol mg

Phytosterols mg

AMtNO ACtDSx

Tryptophan g

Threonine g

Isoleucine g

Leucine g

Lysine g

Methionine g

Cystîne g

Phenylalanine g

Tyrosine , . g

Valine g

Arginine g

Hîstîdine g

Aianine g

Aspartic acid g

Glutamicacid g

Glycine g

Pfoline ,.......,. g

Serine g

15.87

717

3.000

.85

81.n

.06

0

2.11

24

2*

23

26

826

.16

.05

.005

.034

.042

.003

219

.012

.038

.051

.083

.067

.021

.008

.041

.041

.057

.031

.023

.029

.064

.178

.018

.082

.046

0.0608

.074

.0651

.0543

3.9

.017

.2

2.5

2.3

26.7

.006

.001

.0041

754

3,058

50.49

2.63 + .0444

1.56 + .0349

.91 •f .022

2.03 + .0415

2.28 + .0526

8.16 + .101

21.33 + .2703

9.83 + .132

23.43

1.82 + .0588

20.40 + .2655

3.01

1.83 + .0637

1.18 + .0644

6.37

522

16

580

35

6

4

6

6

26

12

5

3

9

2

1

2

2.800

2.800

52

68

89

89

89

88

88

71

78

74

65

0.60

27

114

.03

3.08

Trace

0

.08

1

.01

Trace

1

1

31

Trace

0

Trace

.001

.002

Trace

Trace

29

116

1.92

.10

.05

.03

.08

.09

.31

.81

.37

.89

.07

.78

.11

.07

.04

Trace

.001

.002

.003

.003

.001

Trace

.002

.002

.002

.001

.001

.001

.002

.007

.001

.003

.002

12.00

542

2,268

64

61 32

04

0

1 60

18

12

2

17

20

625

04

0

004

026

032

.002

570

2,312

38.17

1.99

1.18

.68

1.54

1.72

6.17

16.13

7.43

17.71

1.37

15.43

2.28

1.38

.89

165

.009

.029

.039

.063

.051

.016

.006

.031

.031

.043

.023

.017

.022

.049

.135

.014

.062

.035

^ Values based on data for regular, salted butter. Unsalted butter contains 11 mg of sodium per 100 g.

J Weight applies to pat,which is 1-1/4 inch square, 1/3 inch high, and with a count of 120 per pound.

^ 1 stick is approx, 1/2 cup.

"" Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

^ Values for vitamin A represent year-round average.

^ Values based on data for fat extracted from whole milk.

71.99

3,251

13.607

3.86

367.92

.27

0

9.57

107

10*

103

118

3.749

.73

.23

.023

.154

.191

.014

13

3,420

13,871

229.02

11.93

7.06

4.11

9.23

10.33

37.00

96.77

44.59

106.26

8.24

92.56

13.66

8.31

5.35

993

.054

,174

.233

.378

.306

.097

.036

.186

.186

.258

.140

.105

.133

.292

.807

.082

.373

.210

AH-8-1 (1976)
BUTTER OIL, anhydrous Item No. 01-003

Amount in 100 grams, edible fwrtion

Nutrients and units

PROXIMATE:

Water. . .

Food energy •

Protein (NX 6.38)^

Total liptd (fat) . . .

Carbohydrate, total .

Fiber

Ash

MINERALS:

Calcium

Iron

Magnesium , . . .

Phosphorus , . . ,

Potassium

Sodium

Zinc

VITAMINS:

Ascorbic acid ....

Thiamin

RibofiavJn

Niacin

Pantothenicacid. . .

Vitamin Bg ....

Folacin

Vitamin B\2 •

Vitamin A

LIPIDS:

Fatty acids:

Saturated, total....

4:0

6:0

8:0

10:0

12:0

14:0

16:0

18:0

Monounsaturated, total.

16:1

18:1

20:1 .......

22:1

Poiyunsaturated, total .

18:2

18:3

18:4

20:4

20:5

22:5

22:6

Cholesterol ......

Phytosterols ......

AMINO ACIDS:

Tryptophan

Threonine .......

Isoleucine

Leucine

Lysine

Methionine

Cystlne . ,

Phenylaianine

Tyrosine

Valine

Arginine

Histidine

Alanjne

Aspartic acid ......

Glutamicacid

Glycine

Proline

Serine

ikca!

t kj

8

g

g

mg

mg

mg

meg

meg

IRE.

\IU .

g

Mg

Mean ± standard error

-B CNumber of

samples

Amount in edibte portion of

common measures of food

Approximate measure and weight

Amount in edible portion of

1 pound of food as purchased

Refuse:0

0.24

876

3,664

.28

99.48

0

0

0

925

3,750

61.92

3.23

1.91

1.11

2.50

2.79

10.00

26.17

12.06

28.73

2.23

25,03

3.69

2.25

1.45

256 2.67 19

1.09

3,972

16,622

1.27

451.24

0

0

0

4,196

17,010

280.88

14.63

8.66

5.04

11.32

12.67

45.38

118.69

54.68

130.33

10.11

113.52

16.76

10.19

6.56

1,160

Dashes denote lack of reliable data for a constituent believed to be present in trace amount.

AH-Ö-1 (1976)
CHEESE, BLUE Item No. 01-004

Amount in 100 grams, edible portion

Nutrients and units

Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

38).

PROXIMATE:

Water ....

Food energy

Protein (N X 6

Total lipid (fat}

Carbohydrate^ total

Fiber . . .

Ash ...

MINERALS;

Calcium . .

Iron . . .

Magnesium

Phosphorus

Potassium .

Sodium . .

Zinc . , .

VITAMINS:

Ascorbic acid

Thiamin. .

Riboflavin ,

Niacin . .

Pantothenic acjd,

Vitamin 85

Folacin . .

Vitamin Bi2

Vitamin A •

LIPIDS:

Fatty acids:

Saturated, total

4:0.

6:0.

8:0.

10:0 .

12:0.

14:0.

16:0.

18:0.

IVlono un saturated,

16:1 .

18:1 .

20:1 .

22:1 .

Poiyunsaturated

18:2,

18:3 .

18:4,

20:4.

20:5 .

22:5.

22:6.

Cholesterol

Phytosterols

AMI NO ACIDS:

Tryptophan

Threonine

Isoieuctne

Leucine .

Lysine .

Methionine

Cystine .

Phenylalanine

Tyros i ne

Valine .

Arginine.

Histidine.

Aianine .

Aspartic acid

Glutamicacid

Glycine

Proline

Serine

íotaí

g '

¡kcal

t kj .

g

g -

g .

g

g .

mg.

mg.

mg.

mmmg-

^g.

mg.

mg.

mg.

mg.

mg.

mg.

mcg

weg

iRE.

\îU ,

Mean ± standard error Number of

isiTiptot

Approximate meature and weight Refuse:0

1 c. crumbled,

1 oz = 28 g' not packed = 135 g

42.41 + 0.6485 29 12,02 57.25 192.37

353 100 477 1,601

1,478 419 1,995 6.702

21,40 -H .3385 19 6.07 28.89 97.07

28.74 + .3990 20 8.15 38.80 130.36

2.34 .66 3.16 10.61

0 0 0 0

.5.11 + .138 15 1.45 6.90 23.18

528 + 21.7 17 150 712 2.393

.31 + .010 4 .09 .42 1.41

23 + .72 11 7 31 104

387 + 8.29 12 110 523 1.757

256 + 41.1 12 73 346 1,163

1,395 + 102.2 12 396 1,884 5,329

2.66 + .0650 4 .75 3.59 12.07

0 0 0 0

.029 + .0061 11 .008 .039 .132

.382 + .0221 16 .108 .516 1.733

1.016 + .0971 44 .288 1.372 4.609

1.729 + .1784 16 .490 2.334 7.843

.166 + .0124 32 .047 .224 .753

36 + .89 34 10 49 165

1.217 T .1129 22 .345 1.643 5.520

228 + 21.2 a 65 308 1.034

721 T 54.7 13 204 973 3.270

18.68 5.30 25.22 84.74

.66 2 •19 .89 2.99

,36 2 .10 .49 1.64

.25 + .020 10 .07 .33 1.12

.60 T .035 10 .17 .81 2.73

.49 + .074 10 .14 .66 2.23

3.30 + .101 10 .94 4.46 14.99

9.16 + .294 10 2.60 12.37 41.55

3.24 + .152 10 .92 4.37 14.68

7.78 2.21 10.51 35.31

.82 + .10 10 .23 1.10 3.70

6.63 + .173 10 1.88 8.94 30.06

.80 .23 1.08 3.63

.54 + .056 10 .15 .72 2.43

.26 + .030 9 .08 .36 1.20

75

.313

.786

1.126

1.922

1.855

.585

.108

1.089

1.297

1.559

.712

.759

.645

1.438

5.189

.407

2.104

1.122

5.3 21 102

.089 .422

.223 1.062

.319 1.520

.545 2.595

.526 2.504

.166 .789

.030 .145

.309 1.470

.368 1.751

.442 2.105

.202 .962

.215 1.025

.183 .871

.408 1.942

1.471 7.005

.115 .549

.596 2.840

.318 1.515

341

1.418

3.567

5.106

8.719

8.414

2.652

.488

4.939

5.884

7.073

3.232

3.445

2.927

6.524

23.536

1.844

9.542

5.091

1 cu in of cheese weighs 17.3 g based on specific gravity.

AH-8-1 (1976)
CHEESE, BRICK Item l\k}. Ot-005

Nutrients and units

Amount in 100 grams, edible portion

Mean ± standard error

-B CNumber of

sample»

Amount in edible portion of

common measures of food

Approximate measure and weight

1 cu In = 17.2 g^

E

1 oz = 28

F

Amount in edible portion of

1 pound of food as purchased

Refuse: 0

PROXÍMATE:

Water . . . - g '

íkcal

y kj

g

' g

. g

g

g

Food energy • • • * •

Protein (NX 6.38} '. .

Total llpld (fat) ....

Carbohydrate, total . .

Fiber

Ash

MfNERALSi

Calcium mg

iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc , . . , mg

VITAMINS:

Ascorbic acid mg

Thîamin mg

Rîboflavtn . . . mg

Niacin mg

Pantothenic acid mg

Vitamin Bg mg

FoJacin mcg

Vitamin B12 »¡cg

IRE, Vitamin A

\W .

LiP}OS:

Fatty acids:

Saturated, total g

4:0 g

6:0 g

8:0 g

10:0 g

12:0 g

14:0 g

16:0 g

18:0 g

Monounsaturated, tota!. . . g

16:1 g

18:1 g

20:1 g

22:1 g

Polytinsaturated, total . . . g

18:2 g

18:3 g

18:4 g

20:4 g

20:5 g

22:5 g

22:6 g

Cholesterol ^ mg

Phytosterols mg

AMINÛACtDS:

Tryptophan g

Threonine g

Isoleucine g

Leucjne g

Lysine . g

Methionine g

Cystine g

Phenylaianine g

Tyrosine g

Valine g

Arginine g

Histidine g

Alanine g

Asparticacid g

Glutamicacid g

Glycine g

Proline g

Serine g

41.n

371

1,552

23.24

29.68

2.79

0

3.18

674

.43

24

451

136

560

2.60

0

.014

.351

.118

.288

.065

20

1.257

302

1,083

18.76

.91

.37

.30

.58

.48

3.23

8.66

3.46

8.60

.82

7.40

,78

.49 i

.29 +

94

.324

.882

1.137

2.244

2.124

.565

.131

1.231

1.115

1.472

.874

.823

.670

1.588

5.515

.437

2.575

1.289

0.2583

.6069

.3186

.178

31.8

.074

1.1

18.3

22.3

37.2

.0009

.0096

.0134

.0395

.0042

3.1

.1471

25.0

62.74

.011

.022

.071

.147

.356

.138

.070

.245

.051

.040

26

14

16

14

13

3

9

9

9

9

2

6

11

22

17

34

30

7

6

11

7.07

64

267

4.00

5.10

.48

0

.55

116

4*

78

23

96

.07

52

186

.45

.002

.050

.020

.050

.011

3

.216

3.23

.16

.06

.05

.10

.08

.56

1.49

.59

1.48

.14

1.27

.14

.08

.05

16

11.66

105

440

6.59

8.41

.79

0

.90

191

7'

128

38

159

.12

86

307

.74

.004

.100

.033

.082

.018

.356

5.32

.26

.11

.08

.17

.14

.92

2.45

.98

2.44

.23

2.10

.22

.14

.08

27

.056 .092

.152 .250

.195 .322

.386 .636

.365 .602

.097 .160

.023 .037

.212 .349

.192 .316

.253 .417

.150 .248

.142 .233

.115 .190

.273 .450

.949 1.563

.075 .124

.443 .730

.222 .366

186.48

1.682

7.041

105.42

134.63

12.66

0

14.42

95

3.056

1

110

2.046

616

2,538

11.79

0

.064

1.592

.535

1.306

.295

92

5.702

1.370

4,912

85.11

4.14

1.69

1.36

2.65

2.19

14.64

39.26

15.67

39.00

3.71

33.57

3.56

2.23

1.33

428

1.471

3.999

5.155

10.178

9.633

2.561

.595

5.585

5.056

6.675

3.966

3.734

3.040

7.204

25.016

1.983

11.682

5.849

^ Based on specific gravity.

^ Values based on cholesterol content of Cheddar cheese.

AH-8-1 (1976)
CHEESE, BRIE rtem No. 01-006

Nutrients and units

Amount in 100 grams, edible portion

Mean ± standard error

-B C •

Number of

samples

Amount in edible portion of

common measures of food

Approximate measure and weight

] pkg, net wt,

1 oz = 28 g 4-1/2 oz = 128 g

E F

Amount in ^ible portion of

1 pound of food as purchased

Refuse: 0

PROXIMATE:

Water . . . g *

i kcal

í kj

g

g

Food energy

Protein (NX6.38) . .

Total lipid (fat) ....

Carbohydrate, total . .

Fiber g

Ash g

MINERALS:

Calcium mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VlTAMtNS:

Ascorbic acid mg

Thiamin mg

Ribofiavin mg

Niacin mg

Pantothenic acid mg

Vitamin Bg ....... . mg

Folacin meg

Vitamin B"! 2 meg

Vitamin A • • | '

LIPIDS:

Fatty acids;

Saturated, total g

4:0 g

6:0 g

8:0 g

10:0. ........ g

12:0

14:0

16:0

18:0

Monounsaturated, total.

16:1

18:1

20:1

22:1

Pofyunsaturated, total .

18:2.

18:3

18:4,

20:4

20:5

22:5

22:6 .......

Cholesterol , mg

Phytosterols mg

AMI NO AGIOS:

Tryptophan g

Threonine g

isoleucine g

Leucine g

Lysine g

Methionine g

Cystine g

Phenyialanine g

Tyrosine g

Valine g

Arginine g

Histidine g

Alanine g

Aspartic acid g

Glu tamic acid g

Glycine . g

Proline g

Serine g

g

48.42

334

1,396

20.75

27.68

.45

0

2.70

184

.50

188

152

629 _

0

070

520

380

690

235

65

1 650

667

100

.322

.751

1.015

1.929

1.851

.592

.114

1.158

1.200

1.340

.735

.716

.859

1.350

4.387

.397

2.459

1.168

1.290

.2102

1.841

9.13

7.45

.191

.1559

1

3

2

2

6

1

12

13.73

95

396

5.88

7.85

.13

0

.76

52

.14

53

43

178

18

.020

.147

.108

.196

.067

.468

189

28

61.98

427

1,787

26.56

35.43

.58

0

3.46

236

.64

241

195

806

0

.090

.666

.486

.883

.301

83

2.112

854

128

.091 .412

.213 .962

.288 1.299

.547 2.469

.525 2.369

.168 .758

.032 .146

.328 1.482

.340 1.536

.380 1.715

.208 .941

.203 .916

.243 1.099

.383 1.728

1.244 5.616

.112 .508

.697 3.147

.331 1.495

219.63

1.513

6,334

94.12

125.56

2.04

0

12.25

835

2.27

853

689

2.855

0

,318

2.359

1.724

3.130

1.066

295

7.484

3,026

454

1.461

3.408

4.603

8.748

8.394

2.685

.516

5.252

5.444

6.078

3.334

3.246

3.895

6.122

19.901

1.800

11.153

5.296

Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

Values based on addition of salt in amount of 1.6?á of finished product.

AH-8-1 (1976)
CHEESE, CAMEMBERT Item No. 01-007

Amount in 100 grams, edible portion

Nutrients and units

PROXIMATE:

Water g

i kcal

'\kj .

Food energy

Protein (NX6.38) '. .

Total lipîd (fat) ....

Carbohydrate, total . .

Fiber

Ash

MINERALS:

Calcium .......... mg.

Iron mg.

Magnesium , mg.

Phosphorus mg.

Potassium mg.

Sodium mg.

Zmc mg.

VITAMINS:

Ascorbic acid mg.

Thiamin mg.

Riboflavin mg.

Niacin mg,

Pantothenic acid mg.

Vitamin 8g mg.

Folacin meg

Vitamin B12 tncg

Vitamin A

RE.

W .

LIPIDS:

Fatty acids:

Saturated, total g

4:0

6:0

8:0

10:0

12:0

14:0

16:0

18:0

Monounsaturated, total

16:1

18:1

20:1

22:1

Polyunsaturated, total

18:2

18:3

18:4

20:4 'g

20:5 g

22:5 g

22:6 g

Cholesterol mg

Fhytosterols mg

AMINO ACIOS:

Tryptophan g

Threonine . g

Isoleucine g

Leucäne g

Lysine g

Methionine g

Cystine g

Phenylalanine g

Tyrosine g , Valine g . Afglnlne g , Histidine g

Alanine g

Aspartic acid g

Glutamicacid. ....... g

Glycine g

Proline g

Serine g

Mean ± standard error

-B C"

Number of

samples

51.80

300

1.254

19.80

24.26

.46

O

3.68

388

.33

20

347

187

842

2.38

O

.028

.488

.630

1.364

.227

62

1.296

252

923

15.26

.49

.28

.26

.59

.44

.72

.45

.27

72

.307

.717

.968

1.840

1.766

.565

.109

1.105

1.145

1.279

.701

.683

.819

1.288

4.187

.379

2.346

1.114

0.4926

.3673

.6084

.135

52.9

.064

1.5

20.8

21,5

62.4

.294

,0051

.0362

.0841

.4932

.0265

8.8

.0856

10.7

40.8

.018

.020

.063

,0862

.341

.166

.056

,302

,041

,022

4,4

14

12

13

11

5

10

10

9

10

4

11

U

16

16

36

18

17

6

6

Amount in edible portion of

common measures of food

Approximate measure and weight

, 1 wedge, net wt,

1 02 = 28 g^ 1-1/3 02 = 38 g

14.68

85

355

5.61

6.88

.13

0

1.04

110

6*

98

53

239

.09

18

71*

262

.68

.008

.138

.179

.387

.064

.367

4.33

.14

.08

.07

.17

.12

.76

2.05

.72

1.99

.25

1.63

.20

.13

.08

20

19.68

114

476

7.52

9.22

.18

0

1.40

147

8

132

71

320

.12

24

96*

351

.90

.011

.185

.239

.518

.086

.492

5.80

.19

.11

.10

.22

.17

1.02

2,75

.96

2.67

.34

2.19

.28

.17

.10

27

.087 .117

.203 .272

.275 .368

.522 .699

.501 .671

.160 .215

.031 .041

.313 .420

.325 .435

.362 .486

.199 .267

.194 .259

.232 .311

.365 .489

1.187 1,591

.107 .144

.665 .892

.316 .423

Amount in edible portion of

1 pound of food as purchased

Refuse: 0

234.96

1,359

5,687

89.81

110,04

2.09

0

16.69

1,758

1.50

91

1,572

846

3,818

10,80

0

,127

2.214

2.858

6.187

1.030

282

5.879

1,143

4,187

69,22

2,24

1,28

1.18

2.68

2.00

12.18

32,78

11.45

31.86

4.01

26.09

3.29

2.04

1.24

327

1,394

3.252

4.392

8.348

8.010

2.562

.493

5.011

5.195

5,800

3.181

3.097

3,716

5,842

18.990

1,717

10.642

5.054

^ 1 cu In of cheese weighs 17.1 g based on specific gravity.

AH-8-1 (1976)
CHEESE, CARAWAY Item No. 01 008

Amount in 100 grams, edible portion

Nutrients and units

PROXIMATE:

Water . . .

Food energy

Protein (NX 6.38).

ikcai

t kj

Vitamin B|2

Vitamin A •

Amount in edible portion of

Common measures of food

Amount in edible portion of

1 pound of food as purchased

Mean± standard error Number of

samples

Approximate measure

1 oz = 28 g

and weight Refuse: 0

c u E F »j

39.28

376

1,574

25.18

29.20

3.06

0

3.28

+

1-

1-

0.5498

.1887

1.389

.155

4

4

4

4

11.14

107

446

7.14

8.28

.87

0

.93

178.17

1.705

7,138

114.22

132.45

13.88

0

14.88

673 1- 9.82 3 191 3,054

1

22

490

1

1

6

139

100

2,223

.031

.450

.180

.190

.0643

.009

.128

.051

.054

Total Npld (fat)

Carbohydrate, total g

Fiber g

Ash g

MINERALS:

Calcium , , mg

Iron mg

Magnesium mg

Phosphorus . mg

Potassium mg

Sodium ^ mg- ' ' 690 196

Zinc mg

VtTAMINS:

Ascorbic acid mg

Thiamtn mg

Riboflavin mg

Niacin mg

Pantothenic acid mg

Vitamin Bg mg

"^'^^'^ • ""'S ^ .270 1 .077

""f— 289 1 82

{/t/" ' 1»054 ± 38.55 4 299

LIPfDS:

Fatty acids:

Saturated, total g

4:0 g

6:0 g

S:0. . . • g

10:0 g

12:0 g

14:0 g

16:0 g

18:0 g

Monounsaturated, total... g

16:1 g

18:1 g

20:1 g

22:1 g

Polyunsaturated, total . . . g

18:2 g

18:3 g

18:4 g

20:4 g

20:5 g

22:5 g

22:6. g

Cholesteroi mg

Phytosterols mg

AMINO ACIDS:

Tryptophan g

Threonine g

Isoleucine g

Leucine g

Lysine g

Methionine g

Cystine g

Phenylalanine g

Tyrosine ......... g

Valine g

Arginîne g

Histidine g

Alanine g

Aspartic acid g

Glutamlc acid g

Glycine g

Proline . g

Serine g

^ Dashes denote lack of reliable data for a constituent believed to be present In measurable amount.

^ Values based on addition of salt in amount of 1.7% of finished product.

3,130

0

.141

2.041

.816

.862

1.225

1.311

4,781

AH^S-l (1976)
CHEESE, CHEDDAR Item No. 01-009

Nutrients and units

Amount in 100 grams, edible portion

Food energy

PROXIMATE:

Water g .

fkcal

\ ' ' ' '\kj

Protein (NX 6.38). ... . g

Total lipid (fat) g

Carbohydrate, total g

Fiber g

Ash g

MINERALS:

Calcium mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VITAMÍNS:

Ascorbic acid mg

Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg

Vitamin Bg mg

FoJacin meg

Vitamin B12 . . ntcg

Vitamin A |^^-

LIPIDS:

Fatty acids:

Saturated, total g

4:0.

6:0

8:0

10:0

12:0

14:0

16:0, ......

18:0

Monounsaturated, total.

16:1

18:1

20:1

22:1

Polyunsaturated, total .

18:2

18:3 .

18:4

20:4

20:5

22:5

22:6

Chofesterol

ê

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

mg

Phytosterols

AMINO ACIDS:

Trypiophan g

Threonine g

îsoleuclne g

Leucîne , g

Lysine g

Methiontne . , g

Cystîne g

Phenylalanine g

Tyrosine g

Valine g

Arginîne g

Histidine g

Alanine g

Aspartic acîd g

GJuiamicacid g

Glycine g

Proiine g

Serine g

Mean ± standard error

-B C36.75

403

1,685

24,90

33.14

1.28

0

3.93

721

.58

28

512

98

620

3.11

.027

.375

.080

.413

.074

303

1,059

.827

21.09

1.05

.53

.28

.60

.54

3.33

9.80

4.01

9.39

l.OQ

7.90

.94

.58 +

.36 +

105

.320

.886

1.546

2.385

2.072

.652

.125

1.311

1.202

1.663

.941

.874

.703

1.600

6.092

.429

2.806

1.456

0.1748

.2751

.2063

.146

10.8

.054

1.1

18.1

4.7

21.1

.201

.0035

.0187

.0075

.0378

.0038

2.9

.0526

Î5.1

53.27

.0716

.078

.025

.036

.059

.0590

.315

.162

.04T8

.234

.041

.042

1.62

Number of

samples

108

42

106

79

33

10

25

23

64

24

11

18

25

52

38

81

12

21

18

25

6

5

17

18

18

18

18

18

18

18

18

17

Amount in edible portion of

common measures of food

Approximate measure and weight

1 c, shredded,

1 oz = 28 g^ not packed = 113 g

E F

Amount in edible portion of

1 pound of food as purdiased

Refuse: 0

10.42

114

478

7.06

9.40

.36

0

1.11

204

8*

145

28

176

.19

86

300

.88

.008

.106

.023

.117

.021

.234

5.98

.30

.15

.08

.17

.15

.94

2.78

1.14

2.66

.28

2.24

.27

.16

.10

30

41.53

455

1.904

28.14

37.45

1.45

0

4.44

815

.77

31

579

111

701

3.51

0

.031

.424

.090

.467

.084

21

.935

342

1.197

23.83

1.18

.60

.32

.68

.61

3.76

11.08

4.53

10.61

1.14

8.93

1.06

.65

.41

119

.091 .362

.251 1.001

.438 1.746

.676 2.695

.588 2.342

.185 .737

.035 .141

.372 1.482

.341 1.358

.471 1.879

.267 1.063

.248 .988

.199 .794

.454 1.808

1.727 6.884

.122 .485

.796 3.171

.413 1.645

166.70

1.826

7.642

112.95

150.32

5.81

0

17.83

3.272

3.08

126

2.323

446

2,815

14,11

0

.122

1.701

.363

1.873

.336

83

3.751

1.374

4.804

95.67

4.74

2.40

1.27

2.72

2.46

15.10

44.47

18.17

42.60

4.56

35.86

4.27

2.62

1.65

476

1.452

4.019

7.010

10.817

9.400

2.956

.567

5.948

5,453

7.542

4.266

3.966

3.187

7.258

27.635

1.947

12.729

6.603

1 cu in of cheese weighs 17.2 g based on specific gravity.

AH-8-1 (1976)
CHEESE, CHESHIRE Item No. 01-010

Nutrients and units

Amount in 100 grams, edibte portion

Mean ± standard error Number of

samples

Amount in edibte portion of

common measure of food

Approximate measure and weight

1 02 = 28 g

Amount in edibte portion of

1 pound of food as purdtased

Refuse:0

PROXIMATE:

Water . . .

i kcal

Food energy

Protein (NX6.38) [ .

Total lipid (fat) g

Carbohydrate, total g

Fiber g

Ash g

MINERALS:

Calcium , mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thiamir» mg

Riboflavin mg

Niacin . . . , mg

Paniothenic acid, mg

Vitamin Bg mg

Folacin meg

Vitamin B-j2 f"cg

¡RE Vitamin A

\w.

LiPIDS:

Fatty acids:

Saturated, total g

4;0 g

6:0 g

8:0 g

10:0 . g

12:0 g

14:0 g

16:0 g

18:0 g

Monounsaturated, total... g

16:1 g

18:1 g

20:1 g

22:1 g

Polyunsaturated, total , , , g

18:2 g

18:3 g

18:4 g

20:4. . g

20:5 g

22:5 g

22:6 g

Cholesterol mg

Phytostareis . mg

AMINO ACIDS:

Tryptophan g

Threonine g

isoJeucine g

Leucine g

Lysine g

Methionine g

Cystine g

Phenytalanine . g

Tyrosine g

Vaiine g

Arginine g

Histidine g

Alanine g

Asparticacid g

Glutamicacid g

Glycine g

Proline g

Serine g

37.65

387

1,621

23.37

30.60

4.78

0

3.60

643

21*

464

95

700

1

.21

.046

.293

245

985

103

.300

.832

1.451

2.238

1.945

.612

.117

1.231

1.128

1.560

.883

.821

.659

1.502

5.718

.403

2.634

1.366

0.7515

.101

.0009

.0137

20

12

4

11

11

10.67

110

459

6.62

8.68

1.36

0

1.02

182

6*

131

27

198

.06

.013

.083

69

279

29

.085

.236

.411

.635

.551

.173

.033

.349

.320

.442

.250

.233

.187

.426

1.621

.114

.747

.387

170.78

U757

7,351

106.01

138.80

21.68

0

16.33

2,917

95*

2,103

431

3,175

.95

0

,209

1.329

1,111

4,468

467

1.362

3.772

6.580

10.152

8.823

2.775

.532

5.583

5.118

7.078

4.004

3.722

2.991

6.812

25.937

1.828

11.946

6.198

Dasiies denote lack of reliable data for a constituent believed to be present in measurable amount.

AH^8-1 (1976)
CHEESE, COLBY Item No. 01-011

Amount in 100 grams, edible portion

Nutrients and units

PROXIMATE:

Water . . ,

Food energy

g .

g .

g .

8 .

Vitamin A •

g '

i kcal

".*' ' I A/ .

Protein ÍNX 6.38) g .

Total (ipid (fat) ....

Carbohydrate, total . .

fiber ,

Ash ........

MINERALS:

Catcium mg. .

iron mg. .

Magnesium mg. .

Phosphorus fng. .

Potassium mg. .

Sodium mg. .

Zinc mg. .

VITAMINS:

Ascorbic acid mg, ,

Thiamin mg. ,

Riboflavin mg. .

Niacin mg. .

Pantothenicacid mg. .

Vitamin B5 mg. .

Folacin . meg .

Vitamin B^ 2 *"cg .

ÍRE. .

íí£/, .

LIPIDS:

Fatty acids:

Saturated, total g

4:0

6:0

8:0

10:0

12:0

14:0 ......

16:0

18:0

Monounsaturated, total

16:1 ......

18:1

20:1

22:1

Potyunsaturated, total

18:2

18:3

18:4

20:4

20:5

22:5

22:6

Cholesterol

Phytosterols m

AMINO ACIDS:

Tryptophan g

Threonine g

Jsoleucrne g

Leucine , g

Lysine g

Methionine g

Cystine ...,...,,. g

Phenylalanine g

Tyrosine g

Valîne . g

Arginine g

Histtdine g

Alanine .......... g

Asparticacid g

Glutamicacid g

Glycine g

Proline g

Serine g

Mean ± standard error

-B c38.20

394

1,647

23.76

32.11

2.57

0

3.36

685

.76

26

456

126

604

3.07

.015

.375

.093

.210

.079

275

1.034

.826

95

.305

.845

1.475

2.275

1.978

.622

.119

1.251

1.147

1.586

.898

.834

.670

1.527

5.813

.410

2.678

1.389

20.22

1.04

.26

.32

.60

.42

3.83

8.23

3.63

9,28

.98

7.81

.95

.68 +

.28 +

0.3261

.4311

.3588

.168

15.6

.046

1.4

7.80

16.0

26.3

.0230

.0009

.0167

.024

.022

.0785

14.8

59.20

.020

.024

.042

.016

.149

.361

.277

.050

.335

.071

.049

3.0

Number of

«amples

28

20

32

16

16

4

12

12

12

12

4

8

13

9

1

7

7

12

12

Amount in edible ixirtion of

common measures of food

Approximate measure and weight

1 cu in = 17.2 g^

E

6.57

68

283

4.09

5.52

.44

0

.58

118

4'

79

22

104

.13

,53

.003

.054

.016

.036

.014

.142

47

178

3.48

.18

.04

.06

.10

.07

.66

1.42

.62

1.60

.17

1.34

.16

.12

.05

16

1 oz = 28 g

F

10.83

112

467

6.74

9.10

.73

O

.95

194

7'

129

36

171

.22

78

293

.87

.004

.106

.026

.060

.022

.234

5.73

.30

.07

.09

.17

.12

1.09

2.33

1.03

2.63

.28

2.22

.27

.19

.08

27

.053 .087

.145 .240

.254 .418

.391 .645

.340 .561

.107 .176

.020 .034

.215 .355

.197 .325

.273 .450

.154 .254

.143 .236

.115 .190

.263 .433

1.000 1.648

.070 .116

.461 .759

.239 .394

Amount in edible portion of

1 pound of food as purchased

Refuse: 0

173.28

1.786

7.473

107.78

145.65

11.66

0

15.24

3,105

3.45

117

2.071

574

2.741

13.93

0

.068

1.701

.422

.953

.358

3,747

1.247

4,690

91.71

4.72

1.18

1.47

2.71

1.92

17.38

37.34

16.46

42,10

4.44

35.44

4.32

3.07

1.25

430

1.385

3.835

6.689

10.321

8.970

2.821

.541

5.676

5.203

7.196

4.071

3.784

3.041

6.926

26.369

1.858

12.146

6.301

^ Based on specific gravity.

^ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
CHEESE, COTTAGE, CREAMED item No. 01-012

Nutrients and units

Amount in 100 grams, edible portion

Mean ± standard error

-B C -

Number of

amples

Amount in edible portion of

common measures of food

Approximate measure and weight

Amount in edible portion of

1 pound of food as purchased

4 oz = 113 g

E

1 C, unpacked

210 g^

Refuse: 0

PROXIMATE:

Water g .

Food energy ' *'**'| ^ r

Protein (NX 6.38) g

Totai iipid (fat) g

Carbohiydrate, total g

Fiber g

Asli g

MINERALS:

Caicmm mg

Iron mg

Magnesium tng

Phosphorus . tng

Potassium tug

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid . ....... mg

Thiamin mg

Riboflavin mg

Niacin mg

Pantothenicacid. mg

Vitamin Bg mg

Folacin meg

Vitamin 6^2 • *"^S

¡RE. Vitamm A |

LIPIDS:

Fatty acids:

Saturated, total g

4:0 g

6:0 g

8:0 g

10:0 g

12:0 g

14:0. ........ g

16:0 g

18:0 g

Monounsaturated, total. . , g

16:1 g

18:1 g , 20:1 g . 22:1 g

Polyunsaturated, total . . . g

18:2 g

18:3 g

18:4. g

20:4. . g

20:5 ......... g

22:5 g

22:6 g

Cholesterol . mg

Phytosterols mg

AMINO ACiDS:

Tryptophan g

Threonine g

Isoleucine g

Leucine g

Lysine g

Methionine g

Cystine g

Phenylalanine g

Tyrosine g

Valine g

Arginine g

Histîdine. g

Atanine g

Aspartîcacid g

Giutamic acid g

Glycine . g

Proîine . g

Serine g

78.96

103

433

12.49

4.51

2.68

0

1.36

,14

60

5*

132

84

405

.37

Trace

.021

.163

.126

.213

.067

12

.623

48

153

2.85

.14

.03

.04

.08

.07

.47

1.36

.52

1.28

.16

1.06

.14

.10 1

.04 +

15

.139

.554

.734

1.284

1.010

.376

.116

,673

.566

.773

.570

.415

.648

.846

2.706

.272

1.447

.701

0,0893

.1592

.0521

.0632

2.1

.013

.3

3.50

8.7

25.5

.029

.0031

.0090

.0146

.0156

.0074

1.3

.0974

5.9

13.4

.005

.004

.01

.015

.0267

.021

.013

.0378

.0077

.005

1.5

301

69

279

17

50

5

25

35

12

22

11

16

26

22

29

47

4

15

7

13

89.22

117

489

14.n

5.10

3.03

0

1.54

.16

68

6*

149

95

457

.42

Trace

.024

.184

.142

.241

.076

14

.704

54

184

3.22

.16

.04

.04

.09

.08

,.53

1.54

.58

1.45

.18

1.19

.16

.11

.04

17

165.82

217

908

26.23

9-47

5.63

0

2.86

.29

126

11'

277

177

850

.78

Trace

.044

.342

.265

.447

.141

26

1.308

101

342

5.99

.30

.07

.08

.17

.15

.99

2.86

1.08

2.70

.34

2.22

.29

.21

.08

31

.157 .292

.626 1.163

.830 1.542

1.451 2,697

1.141 2.121

.425 .789

.131 .243

.761 1.414

.752 1.398

.874 1.624

.644 1.196

.469 .872

.732 1.361

.956 1.776

3,057 5.682

.307 .571

1.635 3.038

.792 1.472

358.16

469

,962

56.66

20.46

12.16

0

6.17

272

24*

598

382

U836

1.

.64

68

Trace

.095

.739

.572

.966

.304

55

2.826

218

739

12.94

.56

.15

.16

.37

.33

2.14

6.18

2.33

5.83

.73

4.79

.63

.45

.18

68

.630

2.513

3.330

5.825

4.582

1.705

.524

3.055

3.019

3.508

2.584

1.883

2.939

3.836

12.272

1.234

6.562

3.179

^ Weight applies to small curd. ¡1 unpacked cup of large curd cottage cheese weighs 225 g.

AH-8-1 {1976)
CHEESE, COTTAGE, CREAMED, witfi fruit added ttem No. 01-013

Nutrients and units

Amount in 100 grams, edible portion Amount in edibfe portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

PROXIMATE:

Water . . . • g

íkcal

t kj Food energy

Protein (NX 6.38). .

Total lipid (fat) g

Carbohydrate, total g

Fiber g

Ash g

MINERALS:

Calcium mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc , mg

VITAMINS:

Ascorbic acid , , mg

Thiamin mg

Riboflavin mg

Ntacm mg

Pantothenic acid. mg

Vitamin Bg mg

Folacin meg

Vitamin B-(2 meg

Vitamin A i '

LIPIDS:

Fatty acids:

Saturated, total g

4:0 g

6:0 g

8:0 g

10:0 g

12:0 g

14:0 g

16:0. . g

18:0 g

Monounsaturated, total, . . g

16:1

18:1

20:1

22:1

Polyunsaturated, total

18:2

18:3

18:4

20:4

20:5

22:5 g

22:6 g

Cholesterol mg

Phytosterols mg

AMINO ACIDS:

Tryptophan g

Threonine g

Isoleucine g

Leucine g

Lysine g

Methionine ..,,.... g

Cystîne g

Phenyfalanine g

Tyrosine g

Valtne g

Arginine g

Histidine g

Alanine g

Asparticacid g

Glutamicacid g

Glycine g

Pfoline g

Serine g

g

Mean ± standard error Number of

samples

72.10

124

517

9.90

3.40

13.30

Trace

1.30

.11

48

4*

104

67

405

.29

Trace

.017

.129

.100

.168

.053

10

.494

1

123

2.15

.11

.02

.03

.06

.06

.36

1.03

.39

.97

.12

.80

.10

.08

.03

11

.110

.439

.582

1.018

.801

.298

.092

.534

.528

.613

.452

.329

.514

.670

2.144

.216

1.147

.556

Approximate measure and weight RefuseiO

1 c, unpacked

4 oz == 113 g ^ 226 g

E F

81,47

140

585

11.19

3.84

15.03

Trace

1.47

.12

54

5*

118

76

457

,33

Trace

.019

.146

.113

.190

.060

11

.558

139

13

162.95

279

1.169

22.37

7.68

30.06

Trace

2.94

.25

108

9

236

151

915

.66

Trace

.038

.292

.226

.380

.120

22

1.116

278

2.43 4.86

.12 .25

.03 .06

.03 .06

.07 .14

.06 .12

.40 .80

1.16 2.32

.44 .88

1.10 2.19

.14 .28

.90 1.80

.12 .24

.08 .17

.03 .07

25

.124 .249

.496 .992

.658 1.315

1.150 2.301

.905 1.810

.337 .673

.103 .207

.603 1.206

.596 1.192

.693 1.385

.510 1.021

.372 .743

.580 1.161

.757 1.515

2.423 4.847

.244 .487

1.296 2.592

.628 1.255

327.04

561

2,347

44.91

15.42

60.33

Trace

5.90

.50

216

19"

474

303

1,836

1.32

Trace

.077

.585

.454

.762

.240

44

2.241

558

9.76

.50

.11

.12

.28

.25

1.61

4.66

1.76

4.39

.55

3.61

.48

.34

.14

51

.500

1.992

2.639

4.617

3.632

1.351

.415

2.421

2.393

2.780

2,048

1.492

2.330

3.041

9.727

.978

5.202

2.520

^ Dashes denote lack of reliable data for a constituent believed to be present In measurable amount.

AH-8-1 (1976)
CHEESE, COTTAGE, DRY CURD Item No. 01-014

Amount in 100 grams, edible portion

Nutrients and units

Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

PROXIMATE:

Water g ,

^ ' i kcal Food energy Í ,

Protein {NX 6.38) g

Total lipid (fat) g

Carbohydrate, total g

Fiber g

Ash g

MINERALS:

Calcium mg

Iron mg

Magnesium ........ mg

Phosphorus . mg

Potassium mg

Sodium 1 mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Rîboftavin mg

Njacin mg

Pantothenic acid mg

Vitamin Bg *ng

Folacin ...,....., meg

Vitamin B-[ 2 . meg

Vitamin A {jij

LIPIDS:

Fatty acids: ^

Saturated, total

4:0

6:0

8:0.

10:0 .

12:0.

14:0.

16:0.

18:0.

Monounsatufated,

16:1 .

18:1 .

20:1 .

22:1 .

Poiyunsaturatedj

18:2.

18:3.

18:4. , 20:4,

20:5. , 22:5 .

22:6. , Cholesteroî

Phytosterols , AMINO ACIDS:

Tryptophan , Threonine . ,

isoleucine .

Leucine , .

Lysine , .

Methionine

Cystine , ,

Phenylalanine

Tyrosine .

Valine . .

Arginine. .

Histidine. .

Alanine . .

Asparticacid

Glutamic acid

Glycine . . , Proline . .

Serine . .

Mean ± standard error

-B- C79.77

85

354

17.27

.42

1.85

0

.69

32

4*

104

32

13

.23

15

8*

30

.47

.025

.142

.155

.163

.082

5

.825

.192

.766

1.015

1.776

1.397

.520

.160

.931

.920

1.069

.788

.574

.896

1.169

3.741

.376

2.000

.969

.273

.018

.003

.005

.009

.006

.042

.131

.045

.110

.012

.093

.015

.011 +

.004 +

0.4516

.5085

.048

.047

2.7

.5

6.11

6.0

3.6

.078

.0032

.0100

.0277

.0517

.017

.127

2

5.5

.0006

.001

.0008

.0047

.0146

.0053

.0015

.011

.0015

.0007

.7

Number of

»mplej

24

31

14

18

1

17

17

15

16

21

18

30

16

8

Approximate measure and weight Refuse: 0

1 c» unpacked

4 oz = 113 g = 145 g

E F

90.14

96

400

19.52

.48

2.09

O

.78

36

4*

118

37

14

.26

17

9'

34

.53

.028

.160

.175

.184

.093

1

.932

.308

.021

.003

.005

.010

.006

.047

.148

.051

.124

.014

.105

.017

.012

.005

115.67

123

513

25.04

.61

2.68

O

1,00

.33

46

6

151

47

19

.68

O

.036

.206

.225

.236

.119

21

1.196

12

44

.396

.026

.004

.007

.012

.008

.060

.189

.065

.160

.018

.135

.022

.016

.006

10

361.84

384

1.606

78.34

1.90

8.39

O

3.13

144

1.04

18

472

147

58

2 13

O

.113

.644

.703

.739

.372

67

3.742

36

136

1.238

.083

.014

.020

.039

.025

.188

.592

.203

.499

.055

.423

.069

.050

.019

30

.217 .279 .872

.866 1.111 3.475

1.147 1.472 4.604

2.007 2.575 8.055

1.578 2.025 6.336

.587 .754 2.357

.180 .232 .724

1.052 1.350 4.224

1.040 1.334 4.175

1.208 1.550 4.850

.890 1.142 3.573

.648 .832 2.603

1.012 1.299 4.064

1.321 1.696 5.304

4.227 5.424 16.969

.425 .546 1.707

2.260 2.901 9.074

1.095 1.405 4.396

Values are for unsalted product.

Values based on data for fat extracted from cottage cheese containing 4.5% fat.

AH-8-1 (1976)
CHEESE, COTTAGE, LOWFAT, 2% fat Item No. 01-015

Amount in 100 grams, edible portion

Nutrients and units

Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

PROXIMATE:

Water . . .

Food energy • •

Protein (NX 6.38) .

I kcal

t kj

8

Tota! Itpid (fat) g

Carbohydrate, total g

Fiber g

Ash . .

MINERALS:

Calcium Ttjg

îrorî mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thiamtn mg

Riboflavin mg

Niacin mg

Pan tothenic acid mg

Vitamin Bg mg

Folacîn meg

Vitamin B12 . tncg

Vitamin A , . . • i^^' \lU .

LIPIDS:

Fatty actds: ^

Saturated, total g

4:0 . .

fi:0 0-

R-.O

in:0. 0

^7'.n

14:0 Q

16:0

lR:n

Monounsaturated, total. .

16:1

8

ff

tSil

20:1

22:1

^_ Polyunsaturated, total . .

-^' ~ 18:2

• 8

18:3

18:4. . a

20:4

20:5

77:S

8

0.0:f>

Cholesterol

Phytosterols

AMINO ACIDS:

Tryptophan

. *ng

. t»g

. g

Threonine ......... g

tsoieucine g

Leucine , . g

Lysine g

Methionine , . . g

Cystine g

Phenylalanine g

Tyrosine g

Valine g

Arginine g

Histidine g

Alanine g

Asparticacid g

Glutamicacid g

Glycine g

Proline g

Serine g

Mean ± standard error

Q c -

79.31 + 0.4911

90

375

13.74 + .6260

1.93 + .0614

3.63

0

1.39

68

.16

6

150

96

4UO

.42

Trace

.024

.185

.144

.242

.076

13

.712

20

70

1.22

.06

.01

.02 + .002

.04 + .002

.03 + .006

.20 -f- .0087

.58 + .021

.22 + .011

.55

.07 + .006

.45 + .021

.06

.04 + .004

.02 + .002

Number of

samples

.153

.609

.808

1.413

1.111

.413

.127

.741

.732

.851

.627

.457

.713

.930

2.976

.299

1.592

.771

Approximate nmasu re and we ight Refuse : O

1 C, unpaclced

4 oz = 113 g = 226 g

7

11

89.62

i179,24

101 203

424 848

15.53 31.05

2.18 4.36

4.10 8.20

0 0

1.57 3.14

77 155

.18 .36

7 14

170 340

109 217

459 918

.48 .95

Trace Trace

.027 ,054

.209 ,418

.163 .325

.273 ,547

.086 .172

15 30

00-805 1,609 23 45

79 158

1.38 2.76

.07 ,14

,02 .03

.02 . .04

.04 ,08

.04 .07

.23 .46

.66 1.32

.25 .50

.62 1.24

.08 .16

.51 1.02

.07 .13

.05 .10

.02 .04

19

.173 ,346

.689 1.377

.913 1.825

1.596 3.193

1.256 2.511

.467 .934

.144 .287

.837 1.674

.827 1.655

.961 1.923

.708 1.416

.516 1.032

.806 1.611

1.051 2.103

3.363 6.726

.338 .677

1.798 3.597

.871 1.742

359.75

407

,702

62.32

8.75

16.47

O

6.30

311

27

683

436

1.842

1.

.73

90

Trace

.109

.839

.653

1.098

.345

59

3.230

91

318

5.54

.28

.06

.07

.16

.14

.92

2.65

1.00

2.49

.31

2.05

.27

.19

.08

38

.694

2.765

3.663

6.408

5,041

1.876

.576

3,360

3.321

3,859

2.843

2.071

3.233

4.220

13.500

1.358

7.219

3.497

1

Values based on data for fat extracted from cottage cheese containing 4.5% fat.

AH-8-1 (1976)
CHEESE, COTTAGE, LOWFAT, 1% fat Item No. 01-016

Amount in 100 grams, edible portion

Nutrients and units

PROXIMATE:

Water, . .

Food energy

tkcal

' ' ' '\ kj ,

Protein (NX 6.38) g ^

g

g .

g •

g •

mg.

\IU .

Total iipid (fat)

Carbohydrate, total

Fiber

Ash ......

MINERALS:

Calcium .....

Iron

Magnesiunn ........ mg

Phosphorus mg

Potassium mg

Sodium Mg

Zinc mg,

VITAMINS:

Ascorbic acid mg.

Thiamîn mg.

Riboflavin mg.

Niacîn mg.

Pantothenic acid mg.

Vitamin B5 mg.

Folacin mcg

Vitamin B-] 2 mcg

Vitamin A |

LIPIOS:

Fatty acids:

Saturated, total g

4:0 g

6:0 g

8:0. .. g

10:0 g

12:0. g

14:0. g

16:0 g

18:0. g

Monounsaturated, total. . . g

16:1 g

18:1 . g

20:1 g

22:1 g

Polyun saturated, total . . . g

18:2. g

18:3 g

18:4 g

20:4. g

20:5 g

22:5 g

22:6 g

Cholesterol mi

Phytosterols m¿

AMiNO ACIDS:

Tryptophan . g

Threontne g

Isoleucine g

Leucine g

Lysine . g

Methionine g

Cysttne g

Phenylalanine g

Tyrosine g

Valine g

Arginine g

Histidine g

Alanîne g

Asparticacid g

Glutamicacid g

Glycine g

Proline g

Serine g

Mean ± standard error

-B GNumber of

sampto«

Amount in edible portion of

common measures of food

Approximate measure and weight

82.48

72

303

12.39

1.02

2.72

0

1.39

.14

61

5'

134

86

406

.38

Trace

.021

.165

.128

.215

.068

12

.633

11

37

.64

.03

.01

.01

.02

.02

.11

.31

.12

.29

.04

.24

.03

.02 +

.01 +

.138

.550

.728

1.274

1.002

.373

.115

.668

.660

.767

.565

.412

.643

.839

2.684

.270

1.435

.695

4 02 = 113 g

E

+ 0.4546

+ .0974

.0638

.001

.002

.003

.011

.030

.012

.004

.024

.003

.002

93.20

82

342

14.00

1.15

3.07

0

1.57

.16

69

6*

151

97

459

.43

Trace

.024

.186

.145

.243

.077

14

.715

12

42

.73

.04

.01

.01

.02

.02

.12

.35

.13

.33

.04

.27

.04

.02

.01

1 c, unpacked

= 226 g

p

Amount in edible portion of

1 pound of food as purchased

Refuse: 0

186.40

154

685

28.00

2.30

6.15

0

3.14

.32

138

12"

302

193

918

.86

Trace

.047

.373

.289

.486

.154

28

1.431

25

84

1.46

.07

.02

.02

.04

.04

.24

.70

.26

.66

.08

.54

.07

.05

.02

10

.156 .312

.621 1.242

.823 1.646

1.440 2.879

1.132 2.265

.421 .843

.129 .259

.755 1.510

.746 1.492

.867 1.734

.639 1.277

.465 .930

.726 1.453

.948 1.896

3.033 6.066

,305 .610

1.622 3.243

.786 1.571

374.13

328

1.374

56.20

4.63

12.34

0

6.30

276

.64

24

607

388

1,842

1.72

Trace

.095

.748

.581

.975

.308

56

2.871

50

168

2.93

.15

.03

.04

.08

.07

.48

1.40

.53

1.32

.16

1.08

.14

.10

.04

20

.625

2.493

3.303

5.779

4.545

1.691

.520

3.030

2.995

3.480

2.563

1.867

2.916

3.805

12.174

1.224

6.510

3.154

Values based on data for fat extracted from cottage cheese containing 4.5% fat.

AH-8-1 (1976)
CHEESE, CREAM Item No. 01-017

Amount in 100 grams, edible portion

Nutrients and units

Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

PROXIMATE:

Water

Food energy

Protein (NX 6.38

Total lipid (fat) .

Carbohydrate, total

Fiber

Ash

MiNERALS:

Calcium ....

Iron

Magnesium . .

Phosphorus . .

Potassium . . .

Sodium ....

Zinc

VITAMINS:

Ascorbic acid . .

Thiamin....

Riboflavin . . .

Niacin ....

Pantothenîc acid.

Vitamin Bg . .

Folacin ....

Vitamin Bi 2 • .

Vitamin A •

)

• g •

¡kcal

'\kj .

' g

g .

g •

• g •

g

. wg.

mg.

. mg.

. mg.

. mg.

. w^.

. mg-

. mg,

. mg-

. mg.

. . m-

. mg.

. mg.

mcg

. mcg

. P^-

LIPtDS:

Fatty acrds:

Saturated, total

4:0.

6:0.

8:0.

10:0.

12:0.

14:0.

16:0.

18:0.

Monounsaturated, total

16:1 .

18:1 .

20:1 .

22:1 .

Polyunsaturated, total

18:2. .

18:3. .

18:4. .

20:4 . .

20:5 . .

22:5 . .

22:6 . .

Cholesterol .

Phytosterols .

AMINO ACIDS:

Tryptophan .

Threonine . .

Isoleucine . .

Leuclne , . .

Lysine . . .

Methionine

Cystine . . .

Phenylaîanine

Tyrosîne . .

Valine ...

Arginine. . .

Histidlne. . .

Alanine . . .

Aspartic acid .

Glutamicacid.

Glycine . . .

Prollne . . .

Serine . . .

Number of Approximate measure and weight Refute; 0

Mean ± ttandarc1 error Mmplei 1 pkg, net wt,

1 oz = 28 g^

E

3 02 = 85 g

»- F G -

53.75 + 0.6149 32 15.24 45.69 243.81

349 99 297 1,583

1,461 414 1.242 6,626

7.55 + .242 31 2.14 6.42 34.25

34.87 + .6701 39 9.89 29.64 158.17

2.66 .75 2.26 12.07

0 0 0 0

1.17 + .0664 26 .33 1.00 5.31

80 + 5.2 25 23 68 362

1.20 + .106 4 .34 1.02 5.44

6 + .4 18 2 5 29

104 + 2,76 20 30 89 474

119 + 8.56 16 34 101 542

296 + 16.9 18 84 251 1,340

.54 + .087 4 .15 .46 2.45

G 0 0 0

.017 + .0026 12 .005 .014 .077

.197 T .0134 21 .056 .167 .894

.101 + .0119 31 .029 .086 .458

.271 Í- .0163 35 .077 .230 1.229

.047 h .0023 51 .013 .040 .213

13 + .35 4 4 n 60

.424 + .107 16 .120 .360 1.923

437 + 31,3 10 124 371 1,982

1,427 + 112.1 19 405 1,213 6,473

21.97 6.23 18.67 99.64

1.00 1 .28 .85 4.52

.29 + .037 4 .08 .25 1.33

.34 + ,020 10 .10 .28 1.52

.67 + .033 11 .19 .57 3.03

.46 + .059 11 .13 .40 2.11

3.60 + .102 11 1.02 3.06 16.34

10.54 + .3920 11 2.99 8.96 47.80

4.04 T .150 11 1,15 3.44 18.35

9.84 2.79 8.36 44.62

.98 i- .050 11 .28 .84 4.46

8.38 -I- .345 11 2.38 7.12 38.02

1.26 .36 1.08 5.74

.77 + .080 11 .22 .66 3.51

.49 + .056 10 .14 .42 2.22

110 2.65

,067

.321

.399

.731

.676

.181

.066

.419

.360

.443

.286

.271

.230

,533

1.714

,149

.689

.398

31 93

,019 .057

.091 .273

,113 .339

.207 .622

.192 .574

.051 .154

.019 .056

.119 .356

.102 .306

.125 .376

.081 .243

.077 .230

.065 .195

.151 .453

.486 1.457

.042 .127

.195 .585

.113 .338

498

.306

1.455

1.809

3.317

3.065

.821

.301

1.900

1.632

2.008

1.299

1.229

1.041

2.416

7.773

,676

3.124

1.804

1 CU in of cheese weighs 16,1 g based on specific gravity.

AH-8-1 (1976)
CHEESE, EDAM Item No. 01-018

Nutrients and units

Amount In 100 grams, edible portion

PROXIMATE:

Water , . . g •

tkca kcal Food energy

Protein {NX 6.38) -

Total lîpid {fat) ....

Carbohydrate, total . .

Fiber

Ash

MINERALS:

Calcium mg

Iron . , . mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid ........ mg

Thiamin mg

RIboftavirî mg

Niacm . . . , mg

Pantothenic acid . mg

Vitamin Bg mg

Folacin meg

Vitamin 8^2 weg

ÍRE.

*'" *' 1/t/.

LIPIDS:

Fatty acids:

Saturated, total g

Vitamin A

4:0

6:0

8:0

10:0

12:0

14:0

16:0

18:0

Monounsaturated, total

16:1

18:1

20:1

22:1 ......

Pol yunsaturated, total

18:2

18:3. .....

18:4

20:4

20:5

22:5

22:6

Cholesterol mg

Phytosterois mg

AMINO ACIDS:

Tryptophan g

Threonine g

Isoleucine g

Leucinei g

Lysine g

Methionine g

Cystine g

Phenylalanine g

Tyrosine g

Valine g

Arginine g

Hîstîdjne g

Alanine g

Asparticacid g

Glutamicacid g

Glycine g

Proline g

Serine g

Mean + standard error

B G41.56

357

1,492

24.99

27.80

1.43

0

4.22

731

.44

30

536

188

965

3.75

G

.037

.389

.082

.281

.076

16

1.535

253

916

17.57

1.00

.46

.30

.59

.50

2.94

8.07

2.98

8.12

.81

6.91

.66

.42

.25

89

.932

1.308

2.570

2.660

.721

1.434

1.457

1.810

.964

1.034

.764

1.747

6.150

.486

3.251

1.547

0.7413

.3299

.5652

.194

32.5

.097

1.7

18.8

39.8

122

.542

.0083

.0126

.030

.0722

.0040

1.5

.1288

18.1

64.3

.024

.061

.12

.127

.287

.113

.090

.298

.031

.029

1.3

Number of

samples

15

15

19

12

15

4

9

10

9

9

4

11

17

16

15

29

41

15

11

11

Amount in edible portion of

comnK)n measures of food

Approximate measure and weight

1 pl<g, net wt,

oz = 28 g 7 oz = 198 g

E F

11.78

101

423

7

7

Amount In edible portion of

t pound of food as purchased

Refuse: 0

08

.40

0

1.20

207

.12

8

152

53

274

1.06

.010

.110

.023

.080

.022

.435

72

260

4.98

.28

.13

.08

.17

.14

.83

2.29

.85

2,30

.23

1.96

.19

.12

.07

25

82.29

706

2,955

49.48

55 .04

2 .83

0

8 .36

1,447

.87

59

1,060

372

1»911

7.42

0

073

.770

162

556

150

32

3 .039

501

1,814

34.79

1 98

91

60

1 17

98

5.83

15. 97

5. 91

16.09

1. 61

13. 68

1 32

83

49

177

.264 1.846

.371 2.590

.728 5.088

.754 5.266

.204 1.427

.406 2.839

.413 2.885

.513 3.583

.273 1.908

.293 2.047

.217 1.512

.495 3.459

.743 12.176

.138 .962

.922 6.437

.439 3.063

188.52

1,618

6,769

113.36

126.10

6.49

0

19.14

3,316

2.00

135

2,429

851

4,377

17.01

0

.168

1.765

.372

1.275

.345

73

6.963

1.148

4,155

79.71

4.54

2.09

1.36

2.57

2.25

13.35

36.59

13.53

36.86

3.69

31.35

3.02

1.90

1.12

405

4.229

5.934

11.655

12.064

3.269

6.503

6.609

8.208

4.371

4.691

3-465

7.924

27.894

2.203

14.747

7.018

Dashes denote lacl< of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 0976)
CHEESE, FETA Item No. 01-019

Product IS made from sheep's milk.

Nutrients mià units

PROXIMATE:

Water . . .

Food energy - •

Protein {NX6.38)

Total lîpid (fat) , ,

Carbohydrate, totat

Fiber

Ash

MINERALS:

Calcium

tron ......

Magnesium . , .

Phosphorus . . .

Potassium ....

Sodium

Zinc ......

VITAMINS:

Ascorbic acid . . .

Thiamîn

Riboflavin ....

NiacJn

Pan tothe nie acid, .

Vitamin Bg . . .

Foíaciíi

Vitamin Bi 2 • • •

Vitamin A -

LIPtDS:

Fatty acids:

Saturated, total....

4:0

6:0

8:0

10:0

12:0

14:0.

16:0

18:0

Monounsaturated, total.

16:1

18:1

20:1

22:1

Polyunsaturated, tota! .

18:2

18:3

18:4

20:4

20:5

22:5

22:6

Cholesterol

Phytosterots

AMINO ACIDS:

Tryptophan

Threonine

Isoleucine

Leucine^

Lysine

Methionine

Cystine

PhenyJalanine

Tyrosine

Valine

Arglnine.

Histidine

Alanine

Asparticacid

Glutamic acid. .....

Giycine

Proîlne

Serine

g '

¡kcal

i kj

g

g

g

mg

mg

mg

mg

mg

mg

mg

mg

mcg

mcg

{RE.

Xiu .^

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

mg

mg

g

g

g

g

g

g

g

g

Amount in 100 grams, edible portion

Mean ± standard error

-B C55.22

264

1,103

14.21

21.28

4.09

0

5.20

492

19'

337

62

1.116

2.

.65

88

14.95

.78

.57

.55

1.98

1.16

2.76

5.15

1.49

4.62

.38

3.98

.59

.33

.26

89

Number of

mpk

-D1.126

.5148

.8928

42.4

.15

2.2

16.0

5.7

100.4

.202

23

9

23

Amount in edible portion of

common measures of food

Approximate measure and weight

1 oz = 28 g

Amount in edible portion of

1 pound of food as purchased

Refuse: 0

15.66

75

313

4.03

6.03

1.16

0

1.47

140

5"

96

18

316

.18

.82

4,24

.22

.16

.16

.56

,33

.78

1.46

.42

1.31

.11

1.13

.17

.09

.08

25

250.48

1,195

5,003

64.46

96.53

18,55

G

23.59

2,234

2.95

87

1,530

280

5.063

13.06

67,79

3.52

2.60

2.48

8.97

5.26

12.52

23.36

6.75

20.97

1.75

18.03

2.68

1.48

1.20

404

Dashes denote lack of reliable data for a constituent believed to be present In measurable amount.

AH-8-1 (1976)
CHEESE, FONTINA Item No. 01-020

Nutrients and units

Amount in 100 grams, edible portion

PROXIMATE:

Water. . .

Food energy

Vitamin A

Amount in edible portion of

common measures of food

Amount in ^ible portion of

1 pound of food as purchased

Mean ± standard error Number of

samptet

37.92

389

1,628

25.60

31.14

1.55

0

3.79

550

.23

14

1

3.50

0

.021

.204

.150

1,174

19.20

.72

.49

.31

.65

.80

2.96

8.46

2.66

8.69

.89

7.10

.65

.86

.79

116

Approximate measure and weight Refute: 0

1 pkg, net wt,

oz = 28 g 8 02 = 227 g

— E F

17

16

17

17

1

1

1

10.75

110

462

7.26

8.83

.44

O

1.07

156

.06

.99

.006

.058

.043

333

33

g '

i kcal

\ kj

Protein (NX 6.38) g

Total Itpid (fat) g

Carbohydrate, total g

Fiber g

Ash g

MINERALS:

Caicîum mg

Jron mg

Magnesium mg

Pliosphorus mg

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboftavin mg

Niacin mg

Pantothenic acid mg

Vitamin B5 . mg

Folactn mcg

Vitamin B-) 2 mcg

ÍRE.

\lU .

LIPIDS:

Fatty acîds:

Saturated, total g

4:0 g

6:0

8:0

10:0

12:0. ......

14:0

16:0

Î8:0. ......

Monounsaturated, total.

16:1

18:1 .......

20:1

22:1

Polyunsaturated, total .

18:2 , .

18:3

18:4

20:4

20:5

22:5

22:6

Cholestérol mg

Phytosterols mg

AMiNO ACIDS:

Tryptophan g

Threonine g

Isoleucine g

Leucine g

Lysine g

Methionine g

Cysttne g

Phenyialanine g

Tyrosine g

Vatine g

Arginirte g

Histidine g

Alanlne g

Asparticacid g

Glutamîcacid g

Glycine . g

Proline g

Serine g

^ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

^ Values based on vitamin A content of milk fat.

86.08

883

3,696

58.11

70.69

3.52

0

8.60

1,248

32*

.52

7.94

0

.048

.463

.340

2,665

5.44 43.57

2 .20 1.62

2 .14 1.11

2 .09 .71

2 .18 1.48

2 .23 1.82

2 .84 6.73

2 2.40 19.20

2 .75 6.03

2.46 19.72

2 .25 2.02

2 2.01 16.12

.47 3.75

2 .24 1.96

2 .22 1.79

263

172.00

1,765

7,385

116.12

141.25

7.03

0

17.19

2,495

1.04

64

15.88

0

.095

.925

.680

5,325

87.07

3.24

2.22

1.42

2.95

3.65

13.44

38.36

12.04

39.40

4.04

32.21

7.50

3.92

3.58

526

AH-8-1 (1976)
CHEESE, GJETOST item No. 01-021

Product Is made from goat's milk and cow's milk.

Amount in edibte portion of Amount in edibte portion of

Amount m 100 grams, edible portton

common measures of food 1 pound of food as purchased

Nutriente and unite

Numb«r of

samplet

Refuse:0

Mean ± standard error 1 pkg, net wt,

1 oz = 28 g 8 oz = 227 g

PROXIMATE:

Water .

B C

^ . 13.44 8 3.81 30.51 60.96

ikcai .

\ kj

466 132 1.057 2,112

Food energy 1.949 552 4.424 8.840

Protein (NX 6.38) g . . 9.65 2 2.74 21.91 43.77

Total llpid (fat)

Carbohydrate, total . . , , .

S • • 29.51 + 0.2674 3 8.37 66.99 133.86

g . • 42.65 ~ 12.09 96.82 193.46

0

21.55 Fiber

Ash

g . .

g .

0

4.75 2

0 0

1.35 10.78

MINERALS:

CaScium mg. . 400 1 113 908 1,814

Iron mg. .

1

Magnesium

Phosphorus

mg. .

mg. . 444 1 126 1.008 2.014

Potassium

Sodium

mg. .

mg. . [ 600 1 170 1,362 2,722

Zinc mg. .

VITAMtNS: 0 Ascorbic acid mg. . 0 0 0

Thiamin .......,, mg. .

mg. .

mg. .

mg.

; .813 + .111 5 .230 1.846

Riboflavin

Niacin 3.688

Pantothenic acid

Vitamin Bg mg.

Folacin , . tncg 5 + .8 8 1 10 21

Vitamin B^2 mcg

Vitamin A

ÍRE.

LIPÍDS:

Fatty acids:

Saturated, total £ . . . 19.16 5.43 43.49 86.91

4:0 g . .96 1 .27 2.17 4.34

6:0 g .57 1 .16 1.29 2.57

8:0. . g .33 1 .09 .75 1.50

10:0 g .58 1 .16 1.31 2.61

12:0 g • .83 1 .24 1.89 3.77

14:0 g • 3.27 1 .93 7.42 14.83

16:0 g 8.66 1 2.46 19.66 39.29

18:0 g . 3.48 1 .99 7.89 15.77

Monounsaturated, total. . g ' 7.88 2.23 17.89 35.74

16:1 g .53 1 .15 1.21 2.42

18:1 g 6.96 1 1.97 15.79 31.55

20:1 g .

22:1 g

Poiyunsaturated, total . . . g . .94 .27 2.13 4.25

18:2 • g • .51 1 .14 1.15 2.31

18:3 • g . .43 1 .12 .97 1.95

18:4 ' g

20:4 g .

20:5 . g .

22:5 g .

22:6 . g .

Cholesterot . f»g.

Phytosterols . mg.

AMINO ACIDS:

Tryptophan . . g .135 .038 .306 .611

Threonine ........ g - .393 .111 .893 1.784

Isoleuctne • g . . .519 ,147 1.178 2.353

Leucine . g .992 .281 2.252 4.501

Lysine . g

. g .

.814

.318

.231 1.847

.090 .721

3.691

Methionine 1.441

Cystine . 8 '

. g .

.057

.540

.016 .130

.153 1.226

.261

Phenylatanine 2.449

. g .

. g .

. g

.541

. . .765

.330

.154 1.229

.217 1.737

.093 .748

2.456

Valine 3.472

Arginine 1.496

Histtdine . 8 .293 .083 .666 1.331

Atanine . g . .325 .092 .738 1.475

Asparttcacid . g - .709 .201 1.610 3.218

Glutamicacid . g • 1.987 .563 4.512 9.015

Glycine . g . . .189 .054 .429 .858

Proline . g ' 1.180 .334 2.678 5.351

Serine . g . .470 .133 1.068 2.134

Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-^8-1 (1976)
CHEESE. GOUDA item No. 01-022

Amount in 100 grams, edible portion

Miitriant« anrl rinite

Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of fotKl as purchased

Mean ± standard error

Number of

»mplei 1 pkg, net wt,

1 oz = 28 g 7 oz = 198 g

Refuie:0

D E — ■■ F —

PROXIMATE:

Water 2 . . . 41.46 + 0.3742 20 11.75 82.09 188.06

Food energy ' ' \ kj .

356 101 705 1,616

1,491 423 2,952 6,763

Protein (NX 6.38) g 24.94 + .1932 6 7.07 49.38 113.13

Total (ipid (fat) g

8

27.44 + .5636

2.22

13 7.78 54.33

.63 4.40

124.47

Carbohydrate, total .... 10.07

Fiber ........... z . 0 0 0 0

Ash g 3.94 + .124 7 1.12 7.80 17.87

MINERALS:

Calcium mg 700 + 30.0 8 198 1,386 3.174

iron mg .24 1 .07 .48 1.09

Magnesium mg

mg

29

546 ^ 21.5

1

7

8 57

155 1.082

132

Phosphorus 2,478

Potassium tng 120 8 34 239 547

Sodium mg 819 3 232 1,622 3.716

Zinc mg 3.90 1 l.n 7.72 17.69

VITAMINS:

Ascorbic acid mg

mg

0

.030 1

0 0

.009 .059

0

Thiamin. . , .136

Riboffavin mg .334 + .0140 5 .095 .661 1.515

Niacin . mg .063 + .015 10 .018 .125 .286

Pantothenic acid mg ,340 + .0521 15 .096 .673 1.542

Vitamin Bä mg .080 + .0045 20 .023 .158 .363

Folacin meg 21 + 2.6 20 6 41 95

VltamÎTi B^2 mcg

IRE.

1 ~"

174 + 26.5 5 49 345 789

^'^'"'"^ \iu. 644 + 107 5 183 1,275 2,921

LIPIOS:

Fatty acids;

Saturated,total 5 - • 17.61 4.99 34.88 79.90

4:0. .... . g 1.00 1 .28 1.98 4.53

6:0. g .64 1 .18 1,27 2.90

8:0 g .43 1 .12 .85 1.94

10:0, ..... g .92 1 ,26 1.82 4.16

12:0 g 1.21 1 .34 2.40 5.49

14:0 g 3.04 1 .86 6.02 13.79

16:0 g 6.85 1 1.94 13.57 31.08

13:0 g 2.92 1 .83 5.78 13.24

Monounsaturated, total g 7.75 2.20 15.34 35.14

16:1 g .89 1 .25 1.76 4.03

18:1 ...... g 6.39 1 1.81 12.65 28.98

20:1 g

22:1 g

Polyunsaturated, total g .66 .19 1.30 2.98

18:2 g .26 1 .07 .52 1.19

18:3 g .39 1 .11 .78 1.79

18:4 g

20:4 g

20:5 g

22:5 g

22:6 g

Cholesterol ..... mg 114 1 32 226 517

Phytosterols mg

AMINO ACIDS:

Tryptophan 8

Threonine ...... g .930 .264 1.842 4.220

Isoîeuclne , g 1.306 .370 2.585 5.922

Leucine g 2.564 .727 5.077 11.632

Lysine g 2.654 .752 5.255 12.040

Methionine g .719 .204 1.424 3.263

Cystine g

Phenylalanine . , , , g 1.431 .406 2.833 6.490

Tyrosine g 1.454 .412 2.879 6.596

Valine g 1.806 .512 3.576 8.192

Arginine g .962 .273 1.904 4.362

Histidine g 1.032 .293 2.043 4.681

Alamne g .762 .216 1.509 3.458

Asparticacid ..... g 1,743 .494 3.452 7.908

Glutamicacid g 6.137 1.740 12.152 27.839

Glycine g .485 .137 .960 2.199.

Protíne g 3.245 .920 6.424 14.717

Serine g 1.544 .438 3.057 7.004

Dashes denote lacle of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
CHEESE, GRUYERE Item No. 01-023

Amount in 100 grams, edibte portion

Nutrients and units

Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

PROXIMATE:

Water

Food energy • * •

Protein (NX 6.38)

Total lipid (fat) . .

Carbohydrate, totai

Fiber . . .

Ash ...

MINERALS:

Calcium . .

Iron . . .

Magnesium

Phosphorus

Potassium .

Sodium ^ ,

Zinc . . .

VITAMINS:

Ascorbic acid

Thiamin . .

Rtboflavin ,

Nîacin . .

Pantothenic acid

Vitamin 85

Foladn . .

Vitamin B12

Vitamin A ^

UPIDS:

Fatty acids:

Saturated, total. . . .

4:0

6:0

8:0

10:0

12:0

14:0

16:0

18:0.

Monounsaturated, total.

16:1

18:1

20:1 .......

22:1

Polyunsaturated, total .

18:2

18:3

18;4

20:4

20:5

22:5

22:6

Cholesterol t

Phytosterols

AMtNO ACIDS:

Tryptophan

Threonine

Isoleucine

Leucine

Lysine

Methionine ......

Cystlne

Phenyialanine

Tyrosine

Valine

Arginine

Histidine

Alanlne

Asparticacid

Glutamicacid

Glycine

Proljne

Serine ,

\kcal

! kj

mg

mg

mg

mg

mg

meg

meg

ÍRE.

\lU ,

g

8

g

mg

Number of

samples

Approximate measure and weight Refuse:0

Mean ± standard error

1 oz = 28 g

1 pkg, net wt,

6 02 = 170 g

"^ - D E f

33.19 + 0.5983 12 9.41 56.42 150.55

413 ~ 117 702 1,873

1.728 490 2 ,938 7,839

29.81 + .2917 7 8.45 50.68 135.22

32.34 ~ 5 9.17 54.98 146.69

.36 .10 .61 1.63

0 0 0 0

4.30 1 1.22 7.31 19.50

1,011

1

+ 48.95 3 287 1 .719 4,586

605 + 52.8 3 172 1 ,029 2,746

81 "~ 1 23 138 367

336 95 571 1,524

0 0 0 0

.060 2 .017 .102 .272

.279 + .0417 3 .079 .474 1.266

.106 + .0134 10 .030 .180 .481

.562 + .0560 6 .159 .955 2.549

.081 + .0019 46 .023 .138 .367

10 + 1.2 51 3 18 47

1,600 + .5585 12 .454 2.720 7.258

1,219

18.91

1.05

.62

.36

.75

.91

3.37

8.75

2.32

10.04

.72

8.58

1.73

1.30

.43

110

.421

1.089

1.612

102

2.710

.822

.304

1.743

1.776

2.243

,972

1.117

.958

1.645

5.981

.533

3.869

1.719

346 2,072

5.36 32.15

.30 1.78

.18 1.06

.10 .60

.21 1.28

.26 1.55

.95 5.73

2.48 14.88

.66 3.95

2.85 17.07

.20 1.23

2.43 14.59

.49 2.95

.37 2.21

.12 .74

31 187

.119 .715

.309 1.851

.457 2.740

.880 5.274

.768 4.607

.233 1.398

.086 .516

.494 2.963

.503 3.018

.636 3.813

.276 1.652

.317 1.898

.272 1.628

.466 2.796

1.696 10.167

.151 .906

1.097 6.577

.487 2.923

^ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

^ Values based on addition of salt in amount of 0.8^ of finished product.

^ Values based on vitamin A content of milk fai:..

"* Values based on cholesterol content of Swiss cheese.

5,529

85.79

4.76

2.82

1.61

3.41

4.13

15.28

39.70

10.54

45.56

3.28

38.93

7.86

5.90

1.96

499

1.907

4.938

7.312

14.073

12.293

3.730

1.378

7.905

8.054

10.173

4,408

5.055

4.345

7.460

27.128

2.41,6

17.549

7.799

AH^8-1 (1976)
CHEESE, LIMBÜRGER Item No. 01-024

Nutrients and units

Amount in 100 grams, edibte portion

Mean ± itandard «nor NuFnber of

samptos

Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

Approximate measure and weight R efuse : 0

1 pkg, net wt,

1 02 = 28 g 8 oz = 227 g

E F

PROXIMATE:

Water . . .

Food energy • • -

Protein (NX 6.38).

Total üpíd (fat) , . .

Carbohydrate, total .

Fiber .

Ash

MifgERALS:

Cafcium

Iron

Magnesium . . , .

Phosphorus . . . .

Potassium

Sodium .,.,..

Zinc

VITAMINSr

Ascorbic acid . . . .

ThJamin

Ribofjavln

Niacin

Pantothenic acid. . .

Vitamin Bg . . . .

Folacin

Vitamin B]2

Vitamin A •

LIPIDS:

Fatty acids:

Saturated, total

4:0.

6:0.

8:0.

10:0.

Î2:0.

14:0.

16:0.

Î8:0.

Monounsaturated,

16:1 .

18:1 .

20:1 .

22:1 .

Polyunsaturated,

18:2. .

18:3 . ,

18:4. .

20:4 . .

20:5. .

22:5 . ,

22:6. .

Cholesterol ,

Phytosterois

AMINO ACIDS:

Trypiophan ,

Threonine . ,

Isoleucine . .

Leucine . . , Lysine . ,

Methionine

Cystine . ,

PhenylaJanine

Tyros i ne .

Valine . .

Afginine. .

Histidine. .

Alanine , ,

Aspartic acid

Glutamtcacid

Glycine . .

Pro I ine . .

Serine . .

i kcal

f kj

g

g

g

g

mg

m

mg

mg

mg

mg

mcg

mcg

ÍRE,

48.42

327

1.369

20.05

27.25

.49

0

3.79

497

.13

21

393

128

800

2.10

0

.080

.503

.158

1.177

.086

58

1.040

1

1,281

16.75

.80

.49

.28

.48

.87

2.79

7.40

3.05

8.61

1.01

7.18

+ 0.4873

+ .3128

.50

.34

.16

,0879

101

90

.289

.739

1.219

2.093

1.675

.619

1.116

1.197

1.439

.698

.578

.666

1.477

4.510

.409

2.439

1.144

.102

.0160

.1664

.0070

5.3

26

1

3

12

16

23

25

1

13.73

93

388

5.68

7.72

.14

0

1.07

141

6*

111

36

227

.04

16

.60

.023

.143

.045

,334

.024

.295

363

26

1Ö9.91

742

3.107

45.51

61.86

1.11

O

8.60

1.128

.30

48

892

291

1.816

4.77

O

.182

1.142

.359

2.672

.195

131

2.361

2.908

4.75 38.01

1 .23 1.82

1 .14 1.11

1 .08 .62

1 .14 1.09

1 .25 1.98

1 .79 6.33

1 2.10 16.80

1 .87 6.93

2.44 19,54

1 ,29 2.30

1 2.04 16.30

.14 1.12

1 .10 .77

1 .04 .36

204

.082 .656

.209 1.676

.346 2.768

.593 4.751

.475 3.802

.176 1.405

.316 2.532

.339 2.718

.408 3.267

.198 1.584

.164 1.313

.189 1.512

.419 3.353

.278 10.237

.116 .927

.691 5.536

.324 2.597

210.53

1.483

6.208

90.95

123.61

2.22

O

17.19

2.253

.59

95

1,783

581

3.629

9.53

O

.363

2.282

.717

5.339

.390

261

4.717

5.811

75.96

3.64

2.22

1.24

2.18

3.95

12.64

33.57

13.85

39.04

4.59

32,56

2.25

1.54

.71

408

1.311

3.350

5,531

9.494

7.598

2,808

5.061

5.431

6.529

3.165

2.623

3.022

6.700

20.456

1.853.

11.062

5.189

Dashes denote lack of reliable data for a constituent believed to be present in ineasurable amount.

AH^8-1 (1976)
CHEESE, MONTEREY Item No. 01-025

Amount in 100 grams, edible portion

Nutrient and units

g

g

g

g

g

PROXtMATE:

Water . g .

i kcal

Food energy í . -

Protein (NX 6-38) [ .

Totaî lipíd (fat) , , . .

Carbohydrate, total , .

Fiber

Ash

MINERALS:

Calcium mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboflavir» ......... mg

Niacin mg

Pantothenic acid mg

Vitamin Bg mg

Folactn . meg

Vitamin B-] 2 ^cg

i RE Vitamin A

\IU,

LIPtDS:

Fatty acids:

Saturated, total. . . .

4:0. ..... .

6:0

8:0

10:0

12:0

14:0

16:0

18:0

Monounsaturated, total.

16:1

18;1

20:1

22:1

Pofyunsaturated, total .

18:2

18:3

18:4

20:4. ......

20:5

22:5

22:6

Cholesterol

Phytosterols ........ mg

AMI NO ACIDS:

Tryptophan g

Threonine g

Isoleucine g

Leucine g

Lysine g

Methionine g

Cystine g

Phenylalanine g

Tyrosine g

Valine g

Arginine g

Histidine g

Alaníne g

Asparticacíd g

Glutamte acid g

Glycine g

Proline g

Serine g

Mean ± standard error

-B C

Number of

samplet

41,01

373

1.562

24.48

30.28

.68

O

3.55

746

.72

27

444

81

536

3.00

.390

950

.315

.871

1.519

2.344

2.037

.641

.123

1.289

1.182

1.635

.925

.859

.691

1.573

5.990

.422

2.759

1.431

Amount in edible portion of

common measures of food

Approximate measure and weight

1 pkg, net wt.

1 oz = 28 g 6 oz = 170 g

E —: F

Amount in edible portion of

1 pound of food as purchased

Reftite:0

0.7647

.5592

.3607

.102

21.4

.10

1.9

9.21

11

49.2

.0705

10

4

10

11.63

106

443

6.94

8.58

.19

0

1.01

212

8*

126

23

152

.20

.85

.111

269

69.72

635

2,656

41.62

51.48

1.16

0

6.04

1.269

1.22

46

755

137

912

5.10

.663

1.615

.089 .535

.247 1.481

.431 2.583

.665 3.985

.578 3.464

.182 1.089

.035 .209

.365 2.192

.335 2.009

.463 2,779

.262 1.572

.244 1.461

.196 1.174

.446 2.674

1.698 10.182

.120 .718

.782 4.690

.406 2.433

186.02

1,693

7.087

111.04

137.35

3.08

0

16.10

3.386

3.27

123

2.014

366

2.433

13.61

1.769

4,309

1.427

3.951

6.892

10.634

9.242

2.907

.557

5.848

5.361

7.414

4.195

3.899

3.133

7.136

27.169

1.915

12.514

6.492

Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
CHEESE, MOZZARELLA Item No. 01-026

AitKJunt in 100 grams, edibli portion

Nutrients and units

PROXIMATE:

Water . . .

i kcal Food energy

Protein (NX 6,38). .

Total îipid (fat) g

Carbohydrate^ total g

Fiber g

Ash g

MINERALS:

Calcium mg

Iron mg

Magnesium mg

Phosphorus tug

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid ........ mg

Thiamin mg

Riboflavîn mg

Niacin mg

Pantothenic acid mg

Vitamin 85 mg

Folacin

Vitamin B-|2 meg

Vitamin A PJ"

LIPIDS:

Fatty acids:

Saturated, total....

4:0

6:0. ......

8:0

10:0

12:0

14:0

16:0

18:0

Monounsaturated, total.

16:1

18:1

20:1

22:1 ........

Polyunsaturated, totaî .

18:2 .......

18:3 .......

18:4

20:4

20:5 .......

22:5

22:6

Cholesterol mg

Phytosîerols mg

AMI NO ACIDS:

Tryptophan g

Threonine g

Jsoteueirîe g

Leucine g

Lysine g

Methionine . g

Cystîne g

Phenylalanine ....... g

Tyrosine g

Valine g

Arginîne g

Histidine g

Alanine g

Asparticacld g

Glutamicacid g

Glycine g

Proline g

Serine g

mcg

Mean ± standard error

-B C

Number of

samples

54.14

281

1,178

19.42

21.60

2.22

O

2.62

517

.18

19

371

67

373

2.21

O

.015

.243

.084

.064

.056

.654

241

792

13.15

.80

.45

.26

.58

.69

2.19

5.33

2.44

6.57

.60

5.65

.76

.39

.37

78

.740

.931

1.893

1.972

.542

.116

1.014

1.123

1.215

.834

.731

.594

1.406

4.545

.371

2.000

1.132

Amount in edible portion of

common measures of food

Approximate measure and weight

1 oz = 28 g

E F —

Amount in edible portion of

1 pound of food as purchased

Refuse: 0

0.6499 15.35

80

334

5.51

6.12

.63

0

.74

147

5*

105

19

106

.05

.63

.004

.069

.024

.018

.016

I

'.185

68

225

3.73

.23

.13

.07

.16

.20

,62

1.51

.69

1.86

.17

1.60

.22

.11

.10

22

.210

.264

.537

.559

.154

.033

.287

.318

.344

.236

.207

.168

.399

1.288

.105

.567

.321

245.58

U276

5,341

88.09

97.98

10.07

0

11.88

2,345

.82

84

1.6.81

304

1,692

10.02

0

.068

1.102

.381

.290

.254

32

2.967

1,093

3,593

59.66

3.65

2.02

1.17

2.64

3.13

9.93

24.18

11.08

29.82

2.71

25.62

3.47

1.78

1.69

356

3.355

4.225

8.588

8.947

2.458

.525

4.598

5.095

5.509

3.783

3.314

2.692

6.379

20.614

1.684

9.071

5.136

Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
CHEESE, MOZZARELLA, LOW MOISTURE Item No, 01-027

Amount in 1(K) grams, edible portion

Nutrients and units

Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

PROXIMATE:

Water , . .

Food energy •

Protein {NX 6.38).

Total lipid (fat) . . .

Carbohydrate, total ,

Fiber

Ash

MINERALS:

Calcium

Iron .......

Magnesium . , . .

Phosphorus . . . .

Potassium

Sodium

Zinc

VITAMINS:

Ascorbic acid ....

Thiamin

Riboflavin

Niacin

Pantothenic acfd. . .

Vitamin Bg ....

Folacin

Vitamin B-|2 • -

Vitamin A •

LIPIDS:

Fatty acids:

Saturated, total

4:0.

6:0.

8:0.

10:0.

12:0.

14:0.

16:0.

18:0.

Monounsaturated,

16:1 .

18:1 .

20:1 .

22:1 .

Poty un saturated

18:2. , 18:3 . ,

18:4. .

20:4. ,

20:5 , ,

22:5 , ,

22:6 . , Cholesterot

Phytosterols , AMINO ACIDS:

Tryptophan . Threonine . ,

îsoteucine .

Leucine . .

Lysine . .

Methionine

Cystine . .

Phenylalantne

Tyrosi ne

Vâline . .

Argî nine. ,

Histidîne. .

Aîanine . .

Aspartic acid

Glutamicacid

Glycine . .

Proline , .

Serine . ,

total

tkcal

t kj

mg

mg

mg

mg

mcg

meg

iRE.

\IU .

Number of

samplei

Approximatemeasureandwaight Refuse:0

Mean ± standard error

1 eu in = 17.5 g^ 1 oz = 28 g

D E G

48.38 18 8.47 13.72 219.45

318 55 90 1.444

1,332 233 378 6,044

21.60 3.78 6.12 97.98

24.64 + 1.386 4 4.31 6.98 111.77

2.47 .43 .70 11.20

0 0 0 0

2.91 .51 .82 13.20

575 101 163 2.608

.20 .04 .06 .91

21 4 6 94

412 72 117 1.870

75 13 21 338

415 73 118 1.882

2.46 .43 .70 11.16

0 0 0 0

.016 .003 .005 .073

.270 .047 .077 1.225

.094 .016 .027 .426

.071 .012 .020 .322

.062 .011 .018 .281

8 1 2 35

.727 .127 .206 3.298

274 48 78 1,243

904 158 256 4.101

15.56 2.72 4.41 70.58

.84 .15 .24 3.83

.18 .03 .05 .80

.20 .04 .06 .92

.41 .07 .12 1.87

.26 .04 .07 1.15

2.68 .47 .76 12.17

7.49 1.31 2.12 33.98

2.88 .50 .82 13.06

7.03 1.23 1.99 31.87

.82 .14 .23 3.73

5.92 1.04 1.68 26.88

.78 .14 .22 3.53

.57 1 .10 .16 2.57

.21 1 .04 .06 .96

89

.823

1.036

2.106

2.194

.603

.129

1.127

1.249

1.351

.928

.813

.660

1.564

5.055

.413

2.224

1.259

16 25

.144 .233

.181 .294

.369 .597

.384 .622

.105 .171

.023 .036

.197 .320

.219 .354

.236 .383

.162 .263

.142 .230

.116 .187

.274 .443

.885 1.433

.072 .117

.389 .631

.220 .357

406

3.732

4.699

9.552

9.951

2.734

.584

5.114

5.667

6J27

4.208

3.686

2.995

7.095

22.928

1.874

10.090

5.713

1 Based on specific gravity.

Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
CHEESE, MOZZARELLA, PART SKIM Item No. 01-028

Nutrients and units

PROXIMATE:

Water, , .

Food energy

.... g .

i kcal

. ' ' ' IkJ

Protein (NX 6.38) g

Total liptd (fat) g

Carbohydrate, total

Fiber g

Ash g

MINERALS:

Calcium mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboflavin mg

Niacm mg

Pantothenlc acid mg

Vitamin Bg mg

Folacin meg

Vitamin 8^2 ff^cg

Vitamin A

tRE.

1/1/.

LIPIDS:

Fatty acids:

Saturated, total. . .

4:0

6:0

8:0. .... .

10:0

12:0

14:0

16:0

18:0

Monounsaturated, total

16:1

18:1

20:1 ......

22:1

Polyunsaturated, total

18:2

18:3. .....

18:4

20:4

20:5

22:5

22:6

Chotesterol .....

Phytosterols mg

AMINO ACIDS:

Tryptophan g

Threonine g

Isofeucine g

Leucine s

Lysine . g

Methionine g

Cystine g

Phenylalanine g

Tyrosîne g

Vaiine g

Arginine g

Histidine g

Alanlne g

Asparttcacîd g

Glutamicacid g

Glycine g

Prolîne g

Serine g

mg

Amount in 100 grams, edible portion

Mean ± standard error

— B C

Amount ¡n edibte portion of

common measure of food

53.78

254

1,064

24.26

15.92

2.77

0

3.27

646

23*

463

84

466

2,

.22

76

.018

.303

.105

.079

.070

9

.817

177

584

10.11

.52

.10

.12

.25

.16

1.60

4.86

1.94

4.51

.44

3.87

58

i_

.47

.34 +

.14 +

.924

1.164

2.365

2.464

.677

.144

1.266

1.403

1.517

1.042

.913

.741

1.757

5.677

.464

2.498

1.415

0.8716

.6694

.020

.027

.044

.054

.0883

.327

.169

.059

.245

.057

.019

Number of Approximate measure and we

samples 1 oz = 28 g

D

10 15.25

72

302

6.88

10 4.51

.78

0

.93

183

.06

7

131

24

132

.78

0

.005

.086

.030

.022

.020

2

.232

50

165

2.87

1 .15

5 .03

5 .03

5 .07

5 .05

5 .45

5 1.38

5 .55

1.28

5 .12

5 1.10

.13

5 .10

5 .04

Amount In edible portion of

1 pound of food as purchased

Refuse: 0

16

,262

.330

.671

,699

.192

.041

.359

.398

.430

.295

.259

-.210

.498

1.609

.132

.708

.401

243.95

1,153

4,826

110.04

72.21

12.56

0

14.83

2,929

1.00

105

2,100

380

2,114

12.52

0

.082

1.374

.476

.358

.318

40

3.706

803

2,649

45.88

2.34

.45

.53

1.14

.75

7.25

22.02

8.79

20.46

2.00

17.57

2.14

1.52

.62

262

4.191

5.278

10.728

11.177

3.070

.655

5.744

6.365

6.882

4.726

4.140

3.363

7.969

25.752

2.104

11.332

6.416

Dashes denote lack of reliable data for a constituent believed to be present In measurable amount.

AH-8-1 (1976)
CHEESE, MOZZARELLA, LOW MOISTURE, PART SKIM Item No. Ot-029

Amount in 100 grams, edible portion Amount in edible portion of Amount in edible portion of

1 pound of food as purchased

Nutriente and units

Mean ± standard error

Number of

sampiei

Approximate measure

cu in = 17.6 gi

and weight

1 oz = 28 g

Refuse: 0

PROXIMATE:

*-

Water ^ . . . 48.57 + 0.4216 29 8.55

49

13.77

79

220.31

/ kcal . 280 1,270

Food energy U172 206 332 5.314

Protein (NX 6.38) g 27.47 + .3917 27 4.84 7.79 124.60

Tout lipid (fat) g 17.12 + .4712 34 3.01 4.85 77.66

Carbohydrate, totai g 3.14 .55 .89 14.24

Fiber S -

g

0

3.70 4 .147 23

0

.65

0

1.05

0

Ash 16.78

MINERALS:

aictum mg 731 + 16.9 21 129 207 3.317

Iron mg .25 + .030 6 .04 ,07 1.13

Magnesium mg 26 + 1.2 10 5 7 119

Phosphorus ....... mg 524 + 20.3 n 92 149 2,377

Potassium mg 95 + 7.9 11 17 27 430

Sodium mg

mg

528

3.13

+

+

54.9

.0800

11

4

93

.55

150

.89

2.394

Zinc 14.20

VITAMINS:

Ascorbic acid mg 0 0 0 0

Thiamin mg .021 + .0029 6 .004 .006 .095

Riboflavin mg .343 + .0127 18 .060 .097 1.556

Niacín mg .119 + .0206 21 .021 .034 .540

Pantothenic acid. ..... mg .090 2 .016 .026 .408

Vitamin Bg mg .079 + .018 16 .014 .022 .358

Folacin mcg . 10 + 1.1 21 2 3 45

Vitamin B^2 mcg . .925 Í- .124 8 .163 .262 4.196

iRE. . 191 + 8.76 5 34 54 666

Vitamin A

628 + 44.3 17 111 178 2.849

LIPtDS:

Fatty acids:

Saturated, total g • . • 10.88 1.91 3.08 49.34

4:0 g .56 1 .10 .16 2.52

6:0. ...... . g .11 + .022 5 .02 .03 .49

8:0 g .12 + ,028 5 .02 .04 .57

10:0 g .27 + .047 5 .05 .08 1.23

12:0 g .18 + .058 5 .03 .05 .80

14:0 g 1.72 4- .0777 5 .30 .49 7.80

16:0 g 5.22 + .310 5 .92 1.48 23.68

18:0 g 2.08 + .169 5 .37 .59 9.45

Monounsaturated, total. . g 4.85 ~ .85 1.38 22.00

16:1 g .47 + .062 5 .08 .13 2.15

18:1 g 4.17 + .228 5 .73 1.18 18.90

20:1 g

22:1 g

Polyunsaturated, total . . g .51 .09 .14 2.30

18:2 g .36 + .060 5 .06 .10 1.64

18:3 g .15 + .020 5 .03 .04 .67

18:4 g

20:4 g

20:5 g

22:5 g

22:6 g

Cholesterol mg 54 + 5.6 7 10 15 245

Phytosterols mg

AMINO ACIDS:

Tryptophan g

2

g

. g

1.046

1.318

.184

.232

.297

.374

4.746

1so!eucine 5.976

Leucine . g

. g

. g

2.678

2.790

.766

.471

.491

.135

.759

.791

.217

12.148

Lysine 12,556

Methionine 3.476

Cystine . g .164 .029 .046 .742

Phenylalanlne . g 1.434 .252 .406 6.504

Tyrosine . g 1.589 .280 .450 7.207

Valine . g

. g

1.718

1.180

.302

.208

.487

.334

7.793

Arginine 5.351

Histidine . g 1.033 .182 .293 4.687

Alanine . g .840 .148 .238 3.808

Asparticacid . g 1.989 .350 .564 9.023

Glutamicacid . g 6.428 1.131 1.822 29.159

Glycine . g .525 .092 .149 2.383

Pfoíine . g 2.829 .498 .802 12.831

Serine . g 1.602 .282 .454 7,265

^ Based or» specific gravity.

^ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
CHEESE, MUENSTER Item No. 01-030

Amount in 100 grams, edible portion

Nutrients and units

Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

PROXIMATE;

Water

Food energy • •

Protein (NX 6.3£

Total lipid (fat) .

Carbohydrate, total

Fiber ......

Ash

MINERALS:

Calcium ....

Iron .....

Magnesium . . ,

Phosphorus . .

Potassium . . .

Sodium ....

Zinc

ViTAMINS:

Ascorbic acid . .

Thiamin ....

Riboflavin ...

Niacin ....

Pantothenic acid.

Vitamin B5 . .

Folacin ....

Vitamin 8^2

Vitamin A - • .

Ï)

S

íkcal

g

g

g

g

g

mg

mg

mg

mg

mg

mg

mg

mg

mg

mg

. m

mg

mg

mci

m Ci

iRE

\iu

LIPIDS:

Fatty acids:

Saturated, total. . . .

4:0

6:0.

8:0

10:0

12:0.

14:0

16:0. ......

18:0.

Monounsaturated, tota!.

16:1 ,

18:1

20:1

22:1

Pofyunsaturated, total .

18:2

18:3

18:4

20:4 .......

20:5

22:5

22:6 .......

Cholesterol

Phytösterols

AMÍNO ACIDS:

Tryptophan

Threonine .

Isoîeucine ,

Leucine

Lysine

Methionine

Cystîne

Phenylalanine

Tyrosine

Valine

Arginine

Histidine, .

Alanine

Aspartic acid

Glutamicacid

Glycme

Proiine

Serine

Number of

samples

Approximate measure and weight Refuse: 0

Mean + standard error 1 pkg, net wt.

1 oz = 28 g 6 oz = 170 g

^

F G

41.77 -1- 0.5060 14 11.84 71.01 189.47

368 104 626 1,671

1,542 437 2 ,621 6,992

23.41 + .3280 14 6.64 39.80 106.19

30.04 + .4977 17 8.52 51.07 136.26

1.12 .32 1.90 5.08

0 0 0 0

3.66 + .110 10 1.04 6.22 16.60

717 + 25.3 14 203 1 ,219 3,254

.41 + .063 5 .12 .70 1.86

27 + .96 10 8 46 124

468 + 9.09 11 133 795 2,121

134 + 15.7 11 38 228 610

628 + 27.4 n 178 1 ,067 2,847

2.81 + .0655 4 .80 4.78 12.75

0 0 0 0

.013 + .0007 6 .004 .022 .059

.320 + .0314 10 .091 .544 1.452

.103 + .0168 18 .029 .175 .467

.190 1 .054 .323 .862

.056 + .0073 15 .016 .095 .254

12 + 1.7 25 3 21 55

1.473 4- .0919 19 .418 2.504 6.682

316 Î- 16.9 6 90 537 1,433

1,120 + 58.39 10 318 1 ,904 5,080

19.11 5.42 32.49 86.70

1.04 + .113 6 .30 1.77 4.73

.24 + .019 6 .07 .41 1.10

.28 + .031 6 .08 .47 1.25

.59 + .032 6 .17 1.00 2.66

.37 + .021 6 .10 .62 1.66

3.07 + .0852 6 .87 5.22 13.94

9.22 + .219 6 2.61 15.67 41.81

3.57 + .0909 6 1.01 6.07 16.19

8.71 2.47 14.81 39.51

.97 + .049 6 .28 1.66 4.42

7.34 + .182 6 2.08 12.48 33.29

.66 .19 1.12 3.00

.43 + ,027 6 .12 .73 1.96

.23 + .015 6 .06 .39 1.04

96

.327

.888

1.145

2.260

2.139

.569

.132

1.240

1.123

1.482

.881

.829

.675

1.600

5.555

.440

2.594

1.299

3.4 27 163

.093 .555

.252 1.510

.325 1.946

.641 3.842

.606 3.637

.161 .967

.037 .225

.352 2.108

.318 1.909

.420 2.520

.250 1.497

.235 1.410

.191 1.148

.454 2.720

1.575 9.444

.125 .749

.735 4.410

.368 2.208

434

1.481

4.028

5.193

10.253

9.703

2.580

.599

5.626

5.093

6.724

3.995

3.762

3.062

7.257

25.199

1.997

11.767

5.892

AH-8-1 (1976)
CHEESE, NEUFGHATEL Item No. 01-031

Amount in 100 grams, edible portion

Nutrients and units

Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

PROXtMATE:

Water ......

Food energy •

Protein {NX6.38)

Totai lipid (fat) . .

Carbohydrate, total

Fiber . . .

Ash ...

MINERALS:

Calcium . .

Iron . . .

Magnesium

Phosphorys

Potassium .

Sodium , .

Zinc . , .

VITAMINS:

Ascorbic acid

Thiamin. ,

Riboflavin .

Niacin . .

Pantothenic acid.

Vitamin B5 .

Folacin . . .

Vitamin B^2

Vitamin A -

LIPIDS:

Fatty acids:

Saturated, toi

4:0.

6:0.

8:0.

10:0.

12:0.

14:0.

16:0 .

18:0.

Monounsaturated,

16:1 .

18:1 .

20:1 .

22:1 .

Polyunsatural

18:2 . ,

18:3. .

18:4. ,

20:4. .

20:5. .

22:5 . ,

22:6 . .

Choiesterol ^

Piiytosterois ,

AMI NO ACIDS:

Tryptophan , Threonine . ,

îsoteucine .

Leucinei . .

Lysine . .

Methionine

Cystine . .

Plienylalanine

Tyros i ne .

Valine . .

Argînine, .

Hístidine. .

Atanine , .

Aspartic acid

Glutamicacid

Glycine . .

Proline . .

Serine . .

K

¡kcal

1 kj

g

g

g

g

g

mg

mg

m

mg

mg

mg

mg

mg

mg

mg

. tng

mg

mg

mc^

mcg

¡RE

Number of

sample»

Approximate measure and weight Refute: 0

Mean ± standarc error 1 pkg, net wt.

1 oz = 28 g 3 oz = 85 g

F G '

62.21 + 0.5140 13 17.64 52.88 282.18

260 74 221 1,179

1.087 308 924 4,933

9.96 + .530 12 2.82 .8.47 45.18

23.43 + .2259 12 6.64 19.92 106.28

2.94 .83 2.50 13.34

0 0 0 0

1.46 + .0457 12 .41 1.24 6.62

75 f 1.8 11 21 64 341

.28 !- .041 5 ,08 .24 1.27

8 i- .4 11 2 6 34

136 + 5.69 11 39 116 618

114 î- 14.0 11 32 97 518

399 4- 20.2 12 113 339 U812

.52 T .034 5 .15 .44 2.36

0 0 0 0

.015 + .0014 5 .004 .013 .068

.195 + .0131 12 .055 .166 .885

.126 + .0129 19 .036 .107 .572

.566 + .0250 5 .160 .481 2.567

.041 + .0054 11 .012 .035 .186

11 + ,78 13 3 10 51

.264 + .0157 10 .075 .224 1.198

264 + 15.6 6 75 224 1,198

1,134 + 61.21 11 321 964 5,144

14.80 4.20 12.58 67.12

.61 + .057 6 .17 .52 2.76

.21 + .0086 6 .06 .18 .95

.22 T .0088 5 .06 .18 .97

.44 + .016 6 .12 .37 1.98

.29 + .0092 5 .08 .24 1.30

2.35 + .0459 6 .67 2.00 10.67

6.88 + .0927 6 1.95 5.85 31.20

2.98 +^ .103 6 .85 2.54 13.54

6.77 1.92 5.76 30.72

.74 + .030 6 .21 .63 3.34

5.66 + .107 6 1.60 4.81 25.66

.65 .18 .55 2.95

.45 + .021 6 .13 .38 2.03

.20 + .011 6 .06 .17 .92

76

.089

.423

.526

.965

.891

.239

.087

.553

.475

.584

.378

,357

.303

.703

2.261

.197

.909

.525

22 65

.025 .076

.120 .360

.149 .447

.274 ,820

.253 .758

.068 .203

.025 .074

.157 .470

.135 .403

.166 .496

.107 .321

.101 .304

.086 .257

.199 .597

.641 1.921

.056 .167

.258 .772

.149 .446

345

.404

1.919

2.386

4.376

4.043

1.083

.397

2.507

2.153

2.648

1.714

1.622

1,374

3.187

10.254

.892

4.121

2.379

1 Values based on cholesterol content of cream cheese.

AK-8-1 (1976)
CHEESE, PARMESAN, grated ^ Item No. 01032

Nutrients and units

Amount in 100 grams, edible portion Amount in edible portion of

common measures of food

PROXIMATE:

Water. . . • S •

íkcal

I kj

Food energy

Protein {NX 6.38) . ,

Total lipîd (fat) g

Carbohydrate, total g

Fiber g

Ash g

MINERALS:

Calcium mg

iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VtTAMINS:

Ascorbic acid mg

Thiamin mg

Ribofîavin mg

Niacin mg

Pantothenic acid mg

ViUmin Bg mg

Folacin meg

Vitamin B-] 2 meg

Vitamin A

(RE.

\IU .

LiPIDS:

Fatty acids:

Saturated, total. . .

4:0

6:0. .... .

8:0

10:0

12:0

14:0

16:0

18:0

Monoun saturated, total

16:1

18:1

20:1

22:1

Polyunsaturatedf total

18:2. .....

18:3.

18:4.

20:4

20:5

22:5

22:6

Cholesterol mg

Phytosterols m

AMINO ACIDS:

TryptophaiT g

Threohine . g

Isoleucine g

LeucmC' g

Lysine g

Meíhionine g

Cystine . g

Phenylalanine g

Tyrosine g

Valine g

Argînine. g

Histidine g

Alanine .......... g

Asparticacid g

Glutamlcacfd g

Glycine g

Protine , g

Serine g

Mean ± standard error

-B CNumlier of

umplei

17.66

456

1,908

41.56

30.02

3.74

0

7.02

1,376

.95

51

807

107

1,862

3.19

.045

.386

.315

.527

.105

8

701

19.07

1.51

.56

.30

.75

1.02

3.38

8.10

2.68

8.73

.46

7.74

.66

.32

.34

1.268

.9219

.8440

.365

34.54

.22

1.0

24.4

6.93

296.6

.0502

.0192

.0543

.0037

.9

79

.560

1.531

2.202

4.013

3.843

1.114

.274

2.234

2.319

2.853

1.531

1.609

1.218

2.599

9.543

.723

4.860

2.404

61.4

3.5

14

13

24

23

4

4

19

4

4

4

1

4

12

1

15

20

Approximate measure and weight

Amount in edible portion of

1 pound of food as purchased

1 tbsp = 5 g

0.88

23

95

2.08

1.50

.19

0

.35

.05

69

3*

40

5

93

.16

0

.002

.019

.016

.026

.005

Trace

35

1 oz = 28 g

5.01

129

541

11.78

8.51

1.06

0

1.99

390

14'

229

30

528

.27

.90

.013

.109

.089

.149

.030

199

.95 5.41

.08 .43

.03 .16

.02 .09

.04 .21

.05 .29

.17 .96

.40 2.30

.13 .76

.44 2.48

.02 .13

.39 2.19

.03 .19

.02 .09

.02 .10

22

.028 .159

.077 ,434

.110 .624

.201 1.138

.192 1.090

.056 .316

.014 .078

.112 .633

.116 .657

.143 .809

.077 .434

.080 .456

.061 .345

.130 .737

.477 2.705

.036 .205

.243 1.378

.120 .681

Refuse: 0

80.11

2,068

8,653

188.52

136.17

16.96

0

31.84

31

6,240

4

230

3.661

486

8,444

14.47

0

.204

1.751

1.429

2.390

.476

36

3,180

86.51

6.85

2.56

1.37

3.42

4.60

15,34

36.72

12.13

39.62

2.08

35.09

3.00

1,43

1.56

357

2.541

6.944

9.987

18.202

17.433

5.053

1.241

10.135

10.519

12.942

6.944

7.298

5.525

11.790

43.288

3.280

22.043

10.903

^ Values were obtained by combining data for hard and grated samples on a moisture-free basis and recalculating results to a moisture

content of 17.66 %., Nutritive values shown do not apply to hard and shredded forms. Hard product contains approx, 29% water and

shredded product contains approx. 25 % water.

^Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AK-8-1 (1976)
CHEESE, PARMESAN, hard ' Item No. Ot-033

Nutrients and units

Amount in 100 grams, edible portion

Mean + standard error Number of

samples

Amount in edible portion of

common measures of food

Approximate measure and weight

1 pkg, net wt,

oz = 28 g 5 oz = 142 g

— E F

Amount in edibts portion of

1 pound of food as purchased

Refuse:0

PROXIMAiTE:

Water. . .

Food energy • •

Protein (NX6.38)

Total lipid (fat) . .

Carbohydrate, total

Fiber

Ash

MINERAIS:

Calcium

Iron

Magnesium . . .

Phosphorus . . .

Potassium ....

Sodium . , , . .

Zinc

VITAMINS:

Ascorbic acid . . .

Thiamîn

Riboflavin ....

Niacin

Pantothenic acid. .

Vitamin Bg . . ,

FoJacin

Vitamin B|2 - •

g •

i kcal

"1 kj

g

g

• g

g

Vitamin A . • •

LlPiDS:

Fatty acids:

Saturated, total

4:0.

6:0.

8:0.

i 0:0.

12:0.

14:0.

16:0.

18:0.

Monounsaturated, total

16:1

18:1

20:1

22:1

Polyunsaturated, totaí

18:2 .

18:3 .

18:4.

20:4.

20:5 .

22:5.

' 22:6 .

Cholesterol

Phytosterols

AMINO ACIDS:

Tryptophan

Threonine .

isoieucine ,

Leucinei . .

Lysine . .

Methionine

Cystine . .

Phenylalanine

Tyros i ne .

Valine . .

Arginine. .

Histidine. .

Alanine . ,

Aspartic acid

Glutamic actd

Glycine , .

Proline . .

Serine . .

mg

mg

mg

mg

mg

mg

mg

mg

mg

mg

mg

mg

mg

mcg

mcg

(RE,

\!U .

g

g

g

mg

29.16

392

1,641

35.75

25.83

3.22

O

6.04

1.184

44*

694

92

1,602

2.

.82

75

.039

.332

.271

.453

.091

603

16.4Î

1.30

.49

.26

.65

.87

2.91

6.97

2.30

7.52

.39

6.66

.57

.27

.30

68

.482

1.317

1.894

3.452

3.305

.958

.235

1.922

1.995

2.454

1.317

1.384

1.048

2.236

8.209

.622

4.180

2.068

0.5232

.7931

.7261

.314

29.71

.19

.87

21.0

6.0

255.2

.0432

.0164

.0467

.0032

.7

52.8

3.0

10

13

24

23

4

4

19

4

4

4

1

4

12

1

15

20

8.27

111

465

10.14

7.32

.91

O

1.71

336

12*

197

26

454

.23

.78

.011

.094

.077

.128

.026

171

4.65

.37

.14

.07

.18

.25

.82

1.98

.65

2.13

.11

1.89

.16

1 .08

1 .08

19

.137

.373

.537

.979

.937

.272

.067

.545

.566

.696

,373

.392

.297

.634

2.327

.176

1.185

.586

41.41

557

2.330

50.76

36.68

4.57

O

8.58

1,681

1,

62

986

131

2,274

3.

16

90

.055

.471

.385

.643

.129

10

856

23.30

1.84

.69

.37

.92

1.24

4.13

9.89

3.27

10.67

.56

9.45

.81

.39

.42

96

132.27

1,779

7.444

162.16

117.16

14.61

O

27.40

5,368

3.72

198

3,150

418

7,264

12.47

O

.177

1.506

1.229

2.055

.413

31

2,735

74.44

5.89

2.21

1.18

2.94

3.96

13.20

31.60

10.44

34.09

1.79

30.19

2.58

1.23

1.35

307

.684 2.186

1.870 5.973

2.689 8.591

4.901 15.657

4.695 14.996

1.361 4.346

.334 1.068

2.729 8.718

2.833 9.049

3.485 11.133

1.870 5.973

1.965 6.278

1.488 4.753

3.175 10.141

11.657 37.236

.883 2.821

5.936 18.961

2.936 9.379

^ Values were obtained by combining data for hard and grated samples on a moisture-free basis and recalculating results to a moisture

content of 29.16%.. Nutritive values shown do not apply to shredded and grated forms. Shredded product contains approx. 25 Á water and

grated product contains approx. 17% water.

^ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
CHEESE, PORT du SALUT Item No. 01-034

Amount in 100 grams, edible portion

Nutrients and units

PROXtMATE:

Water, . . g '

íkcal

y kj

g

mg

Food energy

Protein (NX 6.38). .

Total iipid (fat) ....

Carbohydrate, total . .

Fiber ........

Ash

MINERALS:

Calcium

Iron

Magnesium mg

Phosphorus mg

Potassium mg

Sodium^ mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic actd mg

Vitamin Bg mg

Folacîn meg

Vitamin B

Vitamin A

12 meg

ÍRE.

LIPIDS:

Fatty acids;

Saturated, total. , .

4:0

6:0

8:0

10:0

12:0

14:0

16:0

18:0

M oneun saturated, total

16:1 ......

18:1

20:1

22:1 }

Polyunsaturated, total . . . g

18:2 g

18:3. ........ g

18:4 g

20:4 g

20:5 g

22:5 g

22:6. g

Cholesterol mg

Phytosterols mg

AMtNO ACIDS:

Tryptophan g

Threonine . . g

Isofeucine g

Leuclnei . g

Lysine , . . . , g

Methionine g

Cystine g

Phenyialanine ....... g

Tyrosine g

Vaîine g

Arginine. g

Histidine g

Alanine g

Asparticacid g

Glutamicacid g

Glycine g

Proline g

Serine , g

g

n/lean + standard error

B CNumber of

sannpJej

45.45

352

1,472

23.78

28.20

.57

0

2.00

650

1

360

534

1.333

16.69

1.03

.56

.34

.68

.77

2.72

6.64

3.35

9.34

.83

8.05

.73

.38

.35

123

.343

.876

1.445

2.482

1.987

.734

1.323

1.420

1.707

.827

.685

.790

1.752

5.349

.485

2.892

1.357

0.3532

.2456

.240

.060 + .0084

.210

.053 + .0045

18 + 1.8

1.500 + .1710

13

2

10

1

8

19

11

Amount in edible portion of

common measures of food

Approximate measure and weight

1 pkg, net wt,

1 oz = 28 g 6 02 = 170 g

£ P

Amount in edible portion of

1 pound of food as purchased

Refu3e:0

12.88

100

417

6.74

8.00

.16

0

.57

184

102

151

378

35

77.26

598

2,502

40.43

47.94

.97

0

3.40

1,105

512

908

068 .408

017 ,102

060 .357

015 .090

31

425 2.550

2,266

4.73 28.38

1 .29 1.75

1 .16 .95

1 .10 .57

1 .19 1.16

1 .22 1.30

1 .77 4.63

1 1.88 11.28

1 .95 5.70

2.65 15.87

1 .24 1.42

1 2.28 13.69

.21 1.24

1 .11 .64

1 .10 .60

209

.097 .583

.248 1.489

.410 2.459

.704 4.220

.563 3.377

.208 1.248

.375 2.249

.403 2.414

.484 2.902

.235 1.407

.194 1.166

.224 1.343

.497 2.978

1.516 9.093

.137 .824

.820 4.917

.385 2.306

206.16

1,595

6,675

107.87

127.92

2.59

0

9.07

2,947

U633

2.422

1.089

.272

.953

.240

83

6.804

6,046

75.71

4.66

2.52

1.52

3.09

3.48

12.36

30.11

15.20

42.36

3.78

36.52

3.30

1.71

1.59

558

1.555

3.973

6.560

11.260

9.011

3.331

6.002

6.442

7.743

3.753

3.111

3.584

7.946

24.261

2.198

13.120

6.154

Dashes denote lack of reliable data for a constituent believed to be present In measurable amount.

Values based on addition of salt in amount of 1.3^ of finished product.

AH-8-1 (1976)
CHEESE, PROVOLONE Item No. 01-035

Nutrients and units

Amount In 100 grams, edible portion Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

¡»ROXÍMATE:

Water

Food energy • • •

Protein (NX 6,38).

Total lípíd (fat) . . .

Carbohydrate, totaî .

Fiber

Ash

MINERALS:

Calcium

Iron

Magnesium ....

Phosphorus . . . ,

Potassium

Sodium ......

Zinc

VITAMINS:

Ascorbic acid ....

Thiamin

Rtboflavin

Niacin

Pantothenic acid. . .

Vitamin Bg ....

Foiacin

Vitamin B12 - • •

Vitamin A -

LIPIDS:

Fatty acids:

Saturated, totai

4:0.

6:0.

8:0.

10:0.

12:0.

14:0.

16:0.

18:0.

Monounsaturated

16:1

18:1

20:1

22:1

Polyunsaturated,

18:2.

18:3 .

18:4.

20:4.

20:5.

22:5 .

22:6.

Cholesterol

Phytosterols

AMtNO ACIDS:

Tryptophan

Threonine .

Isoleucine .

Leucine . .

Lysine . .

Methíonine

Cystine , .

Phenylalantne

Tyros i ne

Valine , .

Arginine. .

Histidine. .

Alanine . .

Aspartic actd

Glutamicacid

Glycine . .

Proline . .

Serine . .

total

(kcal

g

g

g

g

mg

mg

mg

mg

mg

mg

mg

mg

mg

mcg

mcg

ÍRE.

1/1/.

Mean ± standard error

C

40.95 + 0.6611

351

471

25.58 + .3491

26.62 + .3409

2.14

0

4.71 + .155

756 + 17.0

.52 + .065

28 + .78

496 + 16.4

138 + 12.8

876 + 50.2

3.23 + .170

0

.019 + .0039

,321 + .0153

.156 + .0226

.476 + .154

.073 + .0060

10 + 1.1

1.463 + .1358

264 + 15.6

815 + 57.5

17.08

.98

.37

.26 + .022

.48 + .034

.36 + .061

2.75 + .0839

8.16 4- .190

3.06 + .121

7.39

.88 + .064

6.16 + .174

.77

.49 + .050

.28 + .022

69

.982

1.091

2.297

2.646

.686

.116

1.287

1.520

1.640

1.022

1.115

.706

1.744

6.235

.433

2.766

1.471

4.6

Number of

samples

16

24

14

18

5

13

13

11

12

5

9

13

18

6

28

15

8

8

12

2

2

10

10

10

10

10

10

10

10

10

10

Approximate measure and we ight F^efu se : 0

1 pkg. net wt*

oz = 28 g 6 02 = 170 g

— E F

11,51

100

417

7.25

7.55

.61

O

1.34

214

.15

141

39

248

,92

.005

.091

.044

.135

.021

3

.415

75

231

4.84

.28

.10

.07

.14

.10

.78

2.31

.87

2.10

.25

1.75

.22

.14

.08

20

69.62

598

2,501

43.49

45.25

3.64

O

8.01

1,285

.88

47

843

235

1,488

5.49

O

.032

.546

.265

.809

.124

18

2.487

449

1,386

29.03

1.67

.63

.44

.82

.60

4.67

13.87

5.21

12.57

1.49

10.48

1.31

.84

.47

117

.278 1.670

.309 1.854

.551 3.906

.750 4.499

.194 1.156

.033 .198

.365 2.188

.431 2.583

.465 2.788

.290 1.738

.316 1.895

.200 1.200

.494 2.965

1.768 10.599

.123 .736

.784 4.703

.417 2.501

185.75

1,594

6,673

116.03

120.75

9.71

O

21.36

3,429

2.36

125

2,250

627

3,971

14.65

O

.086

1.456

.708

2.159

.331

47

6.636

1,198

3,697

77.46

4.45

1.68

1.16

2,19

1.61

12.46

37.01

13.89

33.53

3.98

27.96

3.49

2.24

1.25

313

4.456

4.947

10.421

12.003

3.110

.527

5.838

6.893

7.438

4.638

5.056

3.201

7.911

28.280

1.964

12.549

6.675

Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
CHEESE, FtlCOTTA, made with whole milk Item No. 01-036

Amount m 100 grams, edible portion

Nutrients and units

Anwunt in edible portion of

common measure of food

Amount in edible portion of

1 pound of food as purchased

PROXIMATE:

Water

Food energy • •

Protein (NX 6.38)

Total lipid (fat) . .

Carbohydrate, total

Fiber

Ash

MINERALS:

Calcium

iron

Magnesium . . .

Phosphorus . . .

Potassium ....

Sodium

Zinc

VITAMINS:

Ascorbic acid . . .

Thiamin

Riboflavin ....

Niacin

Pantothenic acid. .

Vitamin Eg . . ,

Folacin

Vitamin B-¡2 . . .

Vitamin A • • •

g

¡kcal

\ k]

g

g

S

g

g

mg

mg

mg

mg

mg

mg

mg

mg

mg

mg

• m

mg

mg

mcg

mcg

¡RE

LIPIDS:

Fatty acids:

Saturated, total

4:0.

6:0.

8:0 .

10:0,

12:0.

14:0.

16:0.

18:0.

Monounsaturated,

16:1 .

18:1 .

20:1 .

22:1 .

Polyun saturated,

18:2 .

18:3 .

18:4.

20:4 .

20:5 .

22:5 .

22:6 .

Choîesterol ^

Phytosterofs

AMINO ACIDS:

Tryptophan

Threonine .

I so leu ci ne .

Leu ci ne . .

Lysine . .

Methtonine

Cystine . .

Phenyialantne

Tyros i ne .

Valine . .

Arginine. .

Histid^r^e. .

Alanine , .

Aspartic acid

Glutamic acid

Glycine . .

Proline . .

Serine , .

total

totaî

g

8

g

g

g

g

g

8

g

g

g

8

mg

mg

Mumber of

lamplei

Approximate measure and weight Refuse: 0

Mean ± standard error

1/2 c = 124 g 1 C = 246 g

71.70 + 1 .224 9 88.91 176.38 325.23

174 ~ 216 428 789

728 903 1,791 3,302

11.25 + .6303 9 13.96 27.70 51.08

12.98 + .7608 9 16.10 31.93 58.88

3.04 3.77 7.48 13.79

0 0 0 0

1.02 + .124 6 1.26 2.51 4.63

207 + 37 .8 4 257 509 939

.38 .47 .94 1.72

11 + .90 4 14 28 51

158 + 27 .4 4 196 389 717

105 + 12 .9 4 130 257 474

84 + 29 4 104 207 381

1.16 1.44 2.85 5.26

0 0 0 0

.013 + .0021 4 .016 .032 .059

J95 + .0171 4 .242 .480 .885

.104 -1- .0198 4 .129 .256 .472

.043 + .019 4 .053 .106 .195

.338 H .0613 4 .419 .831 1.533

134 + 18 .5 4 166 330 608

490 + 72.4 4 608 1,205 2,223

8.30 10.29 20.41 37.63

.57 + .20 4 .71 1.41 2.60

.09 + .008 4 .12 .23 .42

.12 + .0084 4 .15 .29 .54

.23 + .020 4 .28 .56 1.04

.16 + .020 4 .20 .39 .72

1.36 + .0903 4 1.69 3.36 6.19

4.06 + .274 4 5.03 9.98 18.40

1.28 + .104 4 1.59 3.15 5.81

3.63 4,50 8.92 16.45

.53 + .077 4 .66 1.31 2.41

2.87 + .225 4 3.56 7.07 13.03

.38 .48 .95 1.75

.27 I- .038 4 .34 .67 1.24

.11 4- .022 4 .14 .28 .51

51

.517

.589

1.221

1.338

.281

.099

.556

.589

.692

.632

.459

.499

.995

2.446

.295

1.066

.575

63 124

.641 1.272

.731 1.450

1.514 3.004

1.659 3.291

.348 .690

.123 .243

.689 1.368

.731 1.450

.858 1.702

.783 1.554

.569 1.129

.619 1.229

1.234 2.449

3.033 6.017

.365 .725

1.322 2.622

.713 1.415

230

2.346

2.674

5.540

6.068

1.273

.448

2.522

2.674

3.138

2.866

2.081

2.266

4.515

11.096

1.337

4.835

2.610

^ Dashes denote laek of reliable data for a constituent believed to be present In measurable amount,

^ Values based on cholesterol content of whole milk.

AH-8-1 (1976)
CHEESE, RtCOTTA, made with part skim milk Item No. 01037

Amount in 100 grams, edible portion

Nutrients and units

PROXIMATE:

Water g .

Food energy Í ,

Protein (NX 6,38) ..... g

Total lîpid {fat) g

Carbohydrate, total g

Fiber g

Ash g

MINERALS:

Calcium mg

iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg

Vitamin Bg mg

Folacin meg

Vitamin B-¡2 meg

Vitamin A { „ '

\iU .

tIPIDS:

Fatty acids:

Saturated, total g

4:0 g

6:0 g

8:0 g

10:0 g

12:0 g

14:0 g

16:0 g

18:0 g

Monounsaturated, total. . . g

16:1 g

18:1 g

20:1 g

22:1 , g

Poîyunsaturated, total . . . g

18:2 g

18:3 g

18:4 g

20:4 g

20:5 g

22:5 g

22:6 g

Cholesterol ^ mg

Phytosterols mg

AMINOACtDS:

Tryptophan ........ g

Threonine g

Isoleucine g

Leucîne g

Lysine g

Methionine g

Cystine g

Phenylaianine . g

Tyrosine g

Valine g

Arginine g

Histidine g

Alanîne g

Asparticacid g

Gtutamic acid g

Glycine g

Protine g

Serine g

Mean ± standard error

-B GNumber of

samptei

Amount m edible portion pi

common measures of food

Approximate measure and weight

74.41

138

578

1K39

7.91

5.14

0

1.15

272

.44

15

183

125

125

1.34

.021 +

.185 +

.078 +

.020 +

.291 +

31

.523

.596

1.235

1.353

.284

.100

.562

.596

.700

.639

.464

.505

1.007

2.474

.298

1.078

.582

0.8908

.7666

.612

.0981

29.0

1,3

18.5

9.81

27.2

.0031

.0127

.014

.0020

.0378

113 + n .4

432 + 48 .6

4.93

.25

.06

.07 + .007

.15 + .017

.10 + .020

.81 + .063

2.44 + .197

.87 + .069

2.31

.28 + .031

1.92 + .152

.26

.19 + .018

.07 + .009

12

9

12

1/2 c = 124 g

E

92.27

171

716

14.12

9.81

6.37

0

1.43

337

.55

18

226

155

155

1.66

.026

.229

.097

.025

.361

140

536

6.11

.32

.08

.09

.19

.13

1.00

3.03

1.07

2.87

.34

2.38

.32

.24

.09

38

1 C = 246 g

F

183.05

340

1,421

28.02

19,46

12.64

O

2.83

669

1.08

36

449

308

307

3.30

.052

.455

.192

.049

.716

278

1.063

12.12

.62

.16

.18

.37

.26

1.99

6.01

2.13

5.69

.68

4.72

.64

.47

.17

76

.649 1.287

.739 1.467

1,532 3.039

1.678 3.329

.352 .698

,124 .246

.697 1.383

.739 1.467

.868 1.722

.793 1.572

.576 1.142

.626 1,243

1.249 2,477

3.068 6.087

.370 .733

1.337 2.653

.722 1,432

Amount in edible portion of

1 pound of food as purchased

Refuse: 0

337.52

626

2,621

51,66

35,88

23,32

0

5.22

1.234

2.00

67

828

567

566

6.08

.095

.839

.354

.091

1.320

513

1,960

22.35

1.15

.29

.33

.69

.48

3.66

11.08

3.93

10.50

1.26

8,71

1.18

,86

.32

140

2.373

2.705

5.604

6.138

1.288

.453

2,551

2.705

3.174

2.899

2,105

2.292

4,567

11,224

1,352

4,891

2.640

Dashes denote lack of reliable data for a constituent believed to be present In measurable amount.

Values based on cholesterol content of lowfat îfillk, Z% fat.

AH-S-1 (1976)
CHEESE, ROMANO í

Item No. 01-038

Amount tn 100 grams, edible portion

Nutrients and units

Amount in edible portion of

(ximmon measures of food

Amount in edible portion of

1 pound of food as purchased

PROXIMATE:

Water g .

Food energy • * | ^

Protein (NX 6.38)! . . . . g

Total iipid (fat) g

Carbohydrate, total g

Fiber g

Ash g

MINERALS:

Caîcîunri mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VITAMÍNS:

Ascorbic acid mg

Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg

Vitamin Bg mg

Folacin meg

Vitamin B12 ^<^g

Vitamin A ' ' \m

LIPiDS:

Fatty acids:

Saturated, total g

4:0 g

6;0 g

8:0. . , g

10:0 g

12:0 g

14:0 g

16:0 g

18:0 g

Monou nsatu rated, total. . . g

16:1 g

18:1 g

20:î g

22:1 g

Polyunsaturated, total ... g

18:2. . g

18:3 g

18:4 g

20:4 g

20:5 . g

22:5 g

22:6 g

Cholesterol ^ ....... mg

Phytosterois ........ mg

AMINO ACIOS:

Tryptophan g

Threonine g

tsoieucine g

Leucine g

Lysine g

Methîontne g

Cystine g

Phenylalanine g

Tyrosine g

Valine g

Arginine g

Histidîne. g

Alanine g

Asparticacid g

Glutamîcacid. . g

Glycine g

Proiine g

Serine g

Number of

samples

Approximate measure and weight Refuse: 0

Mean ± standard error 1 pkg, net wt.

1 oz = 28 g 5 oz ^ 142 g

B V. E F G

30.91 + 0.4096 47 8.76 43.89 140.21

387 110 549 1,754

1,618 459 2 .298 7,340

31.80 + 1.404 n 9.02 45.16 144.24

26.94 + .9693 7 7.64 38.26 122.20

3,63 1.03 5.15 16.47

0 0 0 0

6.72 4 .670 8 1.90 9.54 30.48

1,064 +- 64.97 6 302 1 ,511 4,825

2

760 2 215 1 ,079 3,447

1,200 1 340 1 J04 5,443

.370

.077

+

+

.0091

.017

4

10

,105

.022

.525

.109

1.678

.349

7 + 1 24 2 10 31

571 + 47.5 4 162 811 2 ,590

104 29 148 472

^ Nutritive values shown do not apply to shredded and grated forms. Shredded product contains approx» 25% water and grated product

contains approx. 17% water.

^ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount*

^ Values based on data for Pecorina Romano.

AH-8-1 (1976)
CHEESE, ROQUEFORT Item No. 01-039

Product is made from sheep's milk.

Nutrients and units

Amount in 100 grams, edible portion

Mean ± standard error Number of

samples

Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

Approximate measure and weight Refuse: 0

1 pkg» net wt,

1 oz = 28 g 3 oz = 85 g

PROXIMATE:

Water. . .

Food energy

Protein (NX 6. 38}

{kca,

Total lipid (fat) g

Carbohydrate, total g

Fiber ...... g

Ash g

MIIMERALS:

Calcium mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

RibofJavin . mg

Niacin mg

Pantothenic acid mg

Vitamin Bg mg

Folacîn meg

Vitamin B^2 **^^ê

ÍRE. Vitamin A

\IU.

LtPIDS:

Fatty acids:

Saturated, total g

g

39.3S

369

1»544

21.54

30.64

2.00

0

6.44

662

30*

392

91

1,809

2.

.56

0

.040

.586

.734

1.731

.124

49

.643

0.7026

.2809

.9262

.190

35.0

.20

1.9

17.8

10

157,4

.122

.0711

.0776

.1834

.0099

7.8

.0563

1.047

19.26

.66

.67

2.16

1.30

3.25

6.57

3.14

8.47

.73

7.46

1.32

.62

,70

90

15

3

12

4

4

11

3

4

4

2

8

15

18

26

24

9

11.16

105

438

6.11

8.69

.57

0

1.83

188

8*

111

26

513

.16

14

.59

.011

.166

.208

.491

.035

.182

297

26

33.47

314

1.313

18.31

26.04

1.70

0

5.47

563

.48

25

333

77

1,538

1.77

0

.034

.498

.624

1.471

.105

42

.547

890

5.46 16.37

1 .25 .74

1 .19 .56

1 .19 .57

1 .61 1.84

1 .37 1.10

1 .92 2.76

1 1.86 5.58

1 .89 2.67

2.40 7.20

1 .21 .62

1 2.11 6.34

.37 1.12

1 .18 .52

1 .20 .60

4:0

6:0

8:0

Î0:0

12:0

14:0

16:0

18:0

Monounsaturated, total

16:1

18:1

20:1

22:1

Polyunsaturated, total

18:2

18:3

18:4

20:4

20:5

22:5

22:6 g

Cholesterol ........ mg

Phytosterols mg

AMINO ACIDS:

Tryptophan g

Threonine g

isoleucine g

Leucíne g

Lysine g

Methîonine g

Cystine g

Phenylalanine g

Tyrosine g

Valine g

Argînine g

Histidine g

Alanine g

■■Aspartic acid g

Glutamic acid g

Glycine g

Proline . g

Serine g

^ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount,

76

178.63

1,674

7,006

97.70

138.98

9.07

0

29.21

3,002

2.54

134

1,779

411

8,205

9.44

0

.181

2.658

3.329

7.852

.562

222

2.917

4,749

87.38

3.98

2.99

3.06

9.81

5.87

14.74

29.80

14.25

38.44

3.31

33.82

5.98

2.79

3.19

408

AH-8-1 (1976)
CHEESE, SWISS Item No. 01-040

Amount in

Ml««rían*« anri iini+c

100 grams, edible portion

Amount in edibte portion of

comiTK>n measures of food

Amount in edible portion of

1 pound of food as purchased

Number of Refuse: 0

Mean ± standart error nmples ^ cu in = 15 g^ 1 oz = 28 g

C D

PROXIMATE:

Water. ? . . . 37.21 + 0.2781 43 5,58 10.55 168.78

Food energy \ kj . .

376 56 107 1,704

1.573 236 446 7,133

Protein {NX 6.38) ! . . . . g . 28.43 + .4463 28 4.26 8.06 128.96

Total lîpid (fat) , . g , . 27.45 + .3696 41 4.12 7.78 124.51

Carbohydrate, total g . 3.38 .51 .96 15.33

Fiber g . . 0 0 0 0

Ash ........... Z ' 3.53 + .0781 38 .53 1.00 16.01

MINERALS:

Calcium ,....,.,.. fwg. 951 + 28.2 21 144 272 4,359

Iron , mg. .17 + .060 6 .02 .05 .77

Magnesium mg. 36 + .56 15 5 10 163

Phosphorus mg. 605 + 19.6 15 91 171 2,742

Potassium mg. 111 + 10.3 26 17 31 502

Sodium me. 260 f 22.3 14 39 74 1»179

Zinc mg. 3.90 + .304 7 .58 i.n 17.69

VfTAMINS:

Ascorbic acid mg. 0 0 0 0

Ttiiamtn mg,

me.

.022

.365

+

T

.0038

.0258

10

16

.003 .006

.055 .103

.100

Riboflavin 1.656

Niacin mg. .092 + .044 16 .014 .026 .417

Pantothenic acid mg. .429 + .0198 15 .064 .122 1.946

Vitamin Bg mg. .083 f .0052 41 .012 .024 .376

Folacin meg 6 + .3 26 1 2 29

Vitamin B^2 ^^& 1.676 + .2169 14 .251 .475 7.602

Vitamin A * ' ' 'i/t/

253 + 19.3 8 38 72 1,148

845 + 52.2 13 127 240 3,833

LtPIDS:

Fatty acids:

Saturated, total g . 17.78 2.67 5.04 80.64

4:0. . . g 1.10 + .182 3 .16 -31 5.00

6:0. . . g . .49 T .16 3 .07 .14 2.21

8:0. . . g • .29 -H .054 10 .04 .08 1.31

10:0, . . g • .62 + .076 11 .09 .18 2.83

12:0. . . g .52 T .092 11 .08 .15 2.36

14:0. . . g . 3.06 + .0924 11 .46 .87 13.89

16:0. . . g . 7.79 + .259 11 1.17 2.21 35.34

18:0. . . g 3.25 + .350 11 .49 .92 14.73

Monounsaturate i, tota! g 7.27 1.09 2.06 33.00

16:1 . . . S .88 + .063 10 .13 .25 3.99

18:1 . . . g 6.02 + .253 11 .90 1.71 27.29

20:1 . . . g ^

22:1 . . , g .

Polyunsaturated totat g ' .97 .15 .28 4.41

18:2. . . g ' .62 + .074 11 .09 .18 2.81

18:3. . . g . .35 + .087 10 .05 .10 1.60

18:4, . . g ~

20:4 . . . g '

20:5 . . . g .

22:5 . . . g .

22:6. . . g '

Cholesterol . . mg. 92 + 3.8 10 14 26 416

Phytosterols . . mg.

AMINO ACIDS:

Tryptophan . . g . .401 .060 .114 1.819

Threonine . . . g . 1.038 .156 .294 4.710

I^leucine . . . g ' 1.537 .231 .436 6.973

Leucine .... g ' 2.959 .444 .839 13.421

Lysine .... g 2.585 .388 .733 11.723

Methionine . . g .784 .118 .222 3.557

Cystine .... g . .290 .043 .082 1.314

Pi^enylatanine . g 1.662 .249 .471 7.539

Tyrosine , . . g 1.693 .254 .480 7.681

Valine .... g 2.139 .321 .606 9.702

Arginine. . . . g .927 .139 .263 4.204

Histidine. . . . g . 1.065 .160 .302 4.831

Aianine .... 8 .914 .137 .259 4.144

Asparticacid . . g ^ 1.569 .235 .445 7.115

Glutamicacid. . g 5.704 .856 1.617 25.873

Glycine .... S .508 .076 .144 2.304

Proilne .... g 3.690 .553 1.046 16.736

Serine .... g ' 1.640 .246 .465 7,438

Based on specific gravity.

AH-8-1 fl976)
CHEESE, TILSIT, made witii whole milk Item No. 01-041

Nutrients and units

Amount in ICH) grams, edible portion Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purt^ased

Approximate measure and weight Refute: 0

Mean ± standard error

Number of

nmplBs 1 oz = 28 g

1 pkg, net wt,

6 oz = 170 g

PROXIMATE:

b F G

Water. . . . - a . ¿L? flß j^ 1.003 18 12.15

96

72.86

578

194.41

íkcal .

XkJ , .

340 1,542

Food energy • • • 1,422 403 2,418 6,452

Protein (NX 6.38) .... g ' 24.41 + .8200 4 6.92 41.50 110.72

Total lipid (fat) g • • 25.98 + 1.014 15 7.36 44.17 117.84

Carbohydrate, totai .... g . 1.88 .53 3.20 8.53

Fiber . g 0 0 0 0

Ash g . . 4.87 + .0745 10 1.38 8.28 22.09

MINERALS:

Calcium mg. . 700 2 198 1,190 3,175

Iron mg. . .23 1 .06 .39 1.04

Magnesium , f»g. . 13 1 4 22 59

Phosphorus mg, . 500 1 142 850 2,268

Potassium . mg, . 64 2 18 110 293

Sodium mg. . 753 2 213 1,280 3,416

Zinc mg, . 3.50 1 .99 5.95 15.88

VITAMINS:

Ascorbic acid mg. . 0 0 0 0

Thiamin wg. . .061 + .0093 4 .017 .104 .277

Ribofiavin mg, . .359 I- .0170 4 .102 .610 1.628

Njacin . . mg. .

mg. .

.205

.346

+

T

.0259

.0254

4

4

.058

.098

,348

.588

.930

Pantothenic acid 1.569

Vitamin Bg t»g, .

1

Folacin tncg .

Vitamin B12 mcg . 2.100 2 .595 3.570 9.526

Vitamin A

iRE.

1,045 1 296 1,776 4,740

LIPIDS:

Fatty acids:

Saturated, total g . 16.78 4.76 28.52 76.09

4:0 g . .88 1 .25 1.49 3.98

6:0 g ' .54 1 .15 .91 2.43

8:0 g ' .38 1 .11 .65 1.73

10:0 g .75 1 .21 1,27 3.39

12:0 g ' 1.07 1 .30 1.82 4.87

14:0 g . 2.61 1 .74 4.43 11.83

16:0 g • 7.68 1 2.18 13.05 34,82

18:0 g 2.19 1 .62 3.72 9.94

Monounsaturated, total, . • g • 7.14 2.02 12.13 32,37

16:1 ' g . .67 1 .19 1.14 3.03

18:1 g 6.07 1 1.72 10.32 27.55

20:1 ........ - 8 .

22:1 . g -

Polyunsaturated, totaî . . g . .72 .20 1.23 3.27

18:2 . g .40 1 .11 .68 1.80

18:3 . g .32 1 .09 .55 1.47

18:4 • g

20:4 • g

20:5 . g .

22:5 - g •

22:6 • g '

Choíesterol . rng. 102 1 29 173 463

Phytosteroís . mg.

AMINO ACIDS:

Tryptophan g .352 .100 .598 1.597

Threonine g '

• g '

.899

. . 1.484

.255

.421

1.528

2.524

4.078

tsoleucine 6.734

Leucine! . g

. g

. g

2.548

2.039

.754

.722

.578

.214

4.332

3,467

1.281

11.558

Lysine 9.250

Methionine 3.419

Cystine . g

Phenylalanine . g • 1.358 .385 2.309 6.161

Tyrosine . g - • 1.458 .413 2.478 6.612

Vatine . g . 1.752 .497 2.979 7.949

Arginine . g . .849 .241 1.444 3.853

Histidine . g .

. g

.704

. . .811

.200

.230

1,197

1.379

3.193

Alanine 3.679

Asparticacid , g . 1.798 .510 3.057 8.157

Glutamicacid . g . . 5.490 1.557 9.334 24.904

Glycine . g .497 .141 ,846 2.256

Proline . g . . 2.969 .842 5,047 13.467

Serine . g 1.393 .395 2.368 6.317

Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
CHEESE, AMERICAN, PASTEURIZED PROCESS Item No. 01-042

Amount in 100 grams, edible portion

Nutrients and units

Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

PROXIMATE:

Water

Food energy • • •

Protein (NX 6.38)

Total lipid (fat) . .

Carbohydrate, total

Fiber . . .

Ash ...

MINERALS:

Caicium , .

Iron . . .

Magnesium

Phosphorus . , Potassium . . , Sodium ...

Zinc ....

VITAMINS:

Ascorbic acid .

Thiamin . . .

Riboflavin . .

Niacin . . .

Pantothenic acid

Vitamin B5 .

Folacin . . .

Vitamin B'\2 -

Vitamin A •

LIPIOS:

Fatty acids:

Saturated, total

4:0 .

6:0.

8:0.

10:0.

12:0.

14:0 .

16:0.

18:0.

IVlonounsaturatedj

16:1

18:1

20:1

22:1

Pol yunsaturated¡

18:2.

18:3.

18:4.

20:4 .

20:5.

22:5 .

22:6 .

Cholesterol

Phytosterois

AMINO ACIDS;

Tryptophan

Threonine .

Isoleucine .

Leucine . .

Lysine . ,

Methionine

Cystine . .

Phenylatanine

Tyrosine .

Valine . .

Arginine. ,

Kistidine. .

Alanine . .

Aspartic acid

Glutamic acid

Glycine . .

Proline , .

Serine . .

íkcal

\ kj

8

g

g

g

mg

mg

mg

mg

mg

mg

mcg

mcg

ÍRE.

t/t/.

Number of

samples

Approximate measure» and weight Refuse: 0

Mean ± standard error

1 cu In = 17.5 g^ 1 oz = 28 g

B C D G

39.16 + 0.0413 274 6.85 11.10 177.63

375 66 106 1,703

1,571 275 445 7.127

22.15 + .2469 31 3.88 6.28 100.47

31.25 Í- .0635 262 5.47 8.86 141.75

1.60 .28 .45 7.26

0 0 0 0

5.84 4- .134 16 1.02 1.56 26.49

616 + 17.6 17 108 174 2.792

.39 + .053 6 .07 .11 1.77

22 + .84 11 4 6 101

745 + 39.3 12 130 211 3,379

162 + 24.0 12 28 46 735

1,430 + 65.79 13 250 406 6,488

2.99 + .297 6 .52 .85 13.56

0 0 0 0

.027 + .0031 14 .005 .008 .122

.353 + .0105 12 .062 .100 1.601

.069 + .012 19 .012 .020 .313

.482 ~ 1 .084 .137 2.186

.071 + .0045 23 .012 .020 .322

8 + .2 26 1 2 35

.696 + .0808 9 .122 .197 3.157

290 + 15.1 18 51 82 1,315

1.210 + 85.07 18 212 343 5,487

19.69 3.45 5.58 89.33

1.04 1 .18 .30 4.73

.36 1 .06 .10 1.62

.38 + .025 6 -.07 .11 1.70

.64 + .084 6 .11 .18 2.91

.48 + .050 7 .08 .14 2.20

3,21 + .134 7 .56 .91 14.56

9.10 + .121 7 1.59 2.58 41.30

3.80 + .132 7 .66 1.08 17.22

8.95

_

1.57 2.54 40.60

1.03 + .0435 7 .18 .29 4.66

7.51 + .152 7 1.31 2.13 34.07

.99 .17 .28 4.49

.61 + .040 7 .11 .17 2.75

.38 + .027 6 .07 .11 1.74

94

.323

.719

1.024

1.958

2.198

.573

.142

1.125

1.212

1.326

.927

.903

.555

1.361

4.597

.365

2.253

1.069

5.1 17 2?

.057 .092

.126 .204

.179 .290

.343 .555

.385 .623

.100 .162

.025 .040

.197 .319

.212 .344

.232 .376

.162 .263

.158 .256

.097 .157

.238 .386

.804 1.303

.064 .103

.394 .639

.187 .303

428

1.465

3.260

4.646

8.882

9.968

2.598

.646

5.102

5.496

5.015

4.205

4.094

2.520

6.173

20.850

1.654

10.220

4.850

^ Based on specific gravity.

AH-8-1 (1976)
CHEESE, PIMENTO, PASTEURIZED PROCESS item No. 01-043

Nutrients and units

Amount in 100 grams, edible portion

Mean ± standard error

-8 CNumber of

sampJes

Amount in edible portion of

common measures of food

Approximate measure and weight

] CU in = 17.5 g

E

1 oz = 28 g

F

Amount in edible portion of

1 pound of food as purchased

Refuse: 0

Food energy

PROXIMATE:

Water g .

i kcal

'. ' ' ' '\ kj

Protein (NX 6.38) g

Total lipid (fat) g

Carbohydrate, total g

Fiber g

Ash g

MINERALS:

Calcium mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium . mg

Zinc . mg

VITAMINS:

Ascorbic acia mg

Thiamln mg

Riboflavin mg

Ntacin mg

Pantothenic acid, ...... mg

Vitamin Bg mg

Foiacin mcg

Vitamin B^2 "^^S

íRE. Vitamin A

\IU .

L1PIDS:

Fatty acids:

Saturated, total g

4:0 g

6:0 g

3:0 g

10:0 g

12:0 g

14:0 g

76:0 g

18:0 g

Monoun saturated, total. . , g

16:1 g

18:1 g

20:1 g

22:1 g

Polyunsaturated, total . . . g

18:2 g

18:3 g

18:4 g

20:4. g

20:5 g

22:5 g

22:6 g

Cholesterol mg

Phytosterojs mg

AMINO ACIDS:

Trypíophan g

Threonine g

Isoleucine g

Leucine g

Lysine g

Methionine g

Cystine g

Phenylalanine g

Tyrosine g

Valine g

Arginine g

Histidine g

Alanine g

Aspartic acid g

Glutamicacid g

Glycine g

Praline g

Serine g

39 08

375

1,571

22 13

31 20

1 73

Trace

5 84

614

42

22

744

162

1,428

2 .98

i__

027

354

.078

.485

.071

.695

1,262

19.66

1.04

.36

.37

.64

.48

3.21

9.09

3.79

8.94

1.03

7.50

.99

.61

.38

94

.323

.718

1.023

1.956

2.196

.572

.142

1.124

1.211

1.325

.926

.902

.555

1.360

4.592

.364

2.251

1.068

6.84

66

275

3.87

5.46

.30

Trace

1.02

108

4*

130

28

250

.07

.52

.005

.062

.014

.085

.012

.122

1

221

16

11.08

106

445

6.27

8.84

.49

Trace

1.66

174

.12

211

46

405

.84

.008

.100

.022

.137

.020

?

.197

358

3.44 5.57

,18 ,30

.05 .10

.07 .11

.11 .18

.08 ,14

.56 .91

1.59 2,58

.66 1.07

1.56 2.53

.18 .29

1.31 2.13

.17 .28

.11 .17

.07 .11

27

177.27

U703

7,127

100.38

141.52

7.85

Trace

26.49

2,787

1.90

101

3,374

733

5,475

13.52

.122

1.606

.354

2.200

.322

35

3.153

5,724

89.19

4.72

1.61

1.70

2.91

2.19

14.54

41.23

17.19

40.54

4.65

34.02

4.48

2.75

1,73

427

.056 .091 1.463

.126 .204 3,257

.179 .290 4. Ml

.342 .555 8.874

.384 .522 9.959

.100 .162 2,596

.025 .040 .645

.197 ,319 5.098

.212 .343 5.491

.232 .376 6.010

.162 .263 4.201

.158 ,255 4.091

.097 ,157 2.517

.238 .385 6.168

.804 1,302 20.832

.064 ,103 1.652

.394 .638 10.211

.187 ,303 4.846

^ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
CHEESE, SWISS, PASTEURIZED PROCESS Item No. 01-044

Amount In 100 grams, edible portion

Nutrients and units

Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

PROXIMATE:

Water . . .

fkcal

Food energy

Protein (NX 6.38) . .

Total lipîd (fat) g

Carbohydrate, total g

Fiber g

Ash g

MINERALS:

Calcium mg

Iron ^ mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc ^ , . . . . mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Ribofiavin mg

Niacin mg

Pantothenic acid mg

Vitamin Bg mg

Folacin meg

Vitamin B^ 2 ^'^^

Vitamin A \ITT

LtPIDS:

Fatty acids:

Saturated, total g

4:0 g

6:0 g

8:0 g

10:0 g

12:0 g

14:0 g

16:0

18:0

Monounsaturated, total

16:1

18:1

20:1

22:1

Polyunsaturated, total

18:2

18:3

18:4

20:4

20:5

22:5

22:6

Cholesterol ^ . . . .

Phytosterols . mg

AMINO ACIDS:

Tryptophan g

Threonjne g

Isoleucine g

Leucine g

Lysine g

Methionine g

Cystine g

Phenyialanine g

Tyrosine g

Valine g

Arginine g

Histîdine g

Alantne . g

Asparticacid g

Gluîamîc acid g

Glycine g

Proline g

Serine g

g

g

mg

Mean ± standard errer Number of

ampies

Approximate measure and weight Refuse; 0

CU in = 17.9 g' 1 OZ = 28 g

-B -

42.31 + 0.3554 10 7.57

F

12.00

G

191.92

334 60 95 1,513

1,396 250 396 6,332

24.73 + .2106 9 4.43 7.01 112.18

25.01 + .2943 10 4.48 7.09 113,44

2.10 "~ .38 .60 9.53

0 0 0 0

5.85 + .160 8 1.05 1.66 26.54

772 +. 32.9 6 138 219 3,501

.61

"~ .11 .17 2.77

29 + .93 6 5 8 132

762 + 59.5 7 136 216 3,454

216 T 14.5 6 39 61 978

1,370 + 64.66 6 245 388 6,216

3.61 .65 1.02 16.38

0 0 0 0

.014 + .0005 6 .003 .004 .064

.276 1- .0203 8 .049 .078 1.252

,038 + .0069 7 .007 .011 .172

.260 — 1 .047 .074 1.179

.036 + .0036 7 .006 .010 .163

k ~

1.226 + .2380 7 .219 .348 5.561

229 + 5.64 6 41 65 1,039

808 + 21.8 6 145 229 3,665

15.04 2.87 4.55 72.78

.82 î- .020 5 .15 .23 3.70

.49 I- .014 5 .09 .14 2.22

.28 + .014 11 .05 .08 1.25

.57 + .032 12 .10 .16 2.59

.57 + .072 12 .10 .16 2.57

2.79 + .0580 12 .50 .79 12.67

7.19 + .210 12 1.29 2.04 32.61

2.60 + .0846 12 .47 .74 11.80

7.05 — 1.26 2.00 31.96

.68 + .064 12 .12 .19 3.07

5.90 + .122 12 1.06 1.67 26.75

.62 .11 .18 2.82

.34 + .033 12 .05 .10 1.55

.28 + .027 11 .05 .08 1.27

85

.360

.802

1.143

2.186

2.454

.640

.159

1.256

1.353

1.481

1.035

1.008

.620

1.519

5.132

.407

2.516

1.194

15 24

.065 .102

.144 .227

.205 .324

.391 .620

.439 .696

.114 .181

.028 .045

.225 .356

.242 .384

.265 .420

.185 .293

.180 .286

.111 .176

.272 .431

.919 1.455

.073 .115

.450 .713

.214 .338

^ Based on specific gravity.

^ Values based on iron content of pasteurized process Swiss cheese food.

^ Values based on zinc content of Swiss cheese.

'* Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

^ Values based on cholesterol content of Swiss cheese.

385

1.635

3.640

5.187

9.916

11.130

2.901

.721

5.697

6.136

6.716

4.694

4.571

2.813

6.892

23.279

1.846

11.411

5.415

AH-8-1 (1976)
CHEESE FOOD, AMERtCAN, COLD PACK rtem No. 01045

Amount in 100 grams, edible portion

Nutrients and units

Food energy

PROXIMATE:

Water g .

i kcal

: ' ' ' XkJ .

Protein (NX 6.38). .... g •

Total lipid (fat) g .

Carbohydrate, total g .

Fiber g .

Ash g .

MINERALS:

Calcium mg.

Ifon^ mg.

Magnesium mg.

Phosphorus mg.

Potassium mg.

Sodium

Zinc^

VITAMINS:

Ascorbic acid mg.

TWamin ^ , , mg.

Riboflavin mg.

Niacln mg.

Pantothenic acid mg.

Vitamin Sg mg.

Folacin meg

mg.

Vitamin B12

Vitamin A .

meg

i RE.

LIPIDS:

Fatty acids: ^

Saturated, totaf....

4:0

6:0

8:0

10:0

12:0

14:0

16:0. ......

18:0

Monounsaturated, total.

16:1

18:1

20:1

22:1

Poiyunsaturated, total .

18:2

18:3

18:4

20:4

20:5

22:5

22:6

Cholesterol mg

Phytosterols mg

AMINO ACIDS:

Tryptophan g

Threonine g

Isoleucine g

Leucine^ g

Lysine g

Methiontfie g

Cystine g

Phenylalanlne g

Tyrosine g

Vatine g

Arginine g

Histidine g

Aíanine g

Asparticacid g

Gtutamicacid g

Gîycine g

Protine g

Serine g

Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

Number of Mean ± itandard error 1 pkg, net wt,

1 oz = 28 g 8 oz = 227 g

E - -G

43.12 + 0.1685 5 12.22 97.88 195.59

331 94 752 1,502

1,386 393 3,146 6,286

19.66 + 1.241 5 5.57 44.63 89.18

24.46 + .2421 5 6.93 55.52 110.95

8.32 2.36 18.89 37.74

0 0 0 0

4.44 + .103 5 1.26 10.08 20.14

497 + 6.85 5 141 1.129 2.255

.84 .24 1.91 3.81

30 1 8 67 135

400 1 113 908 1.814

363 1 103 824 1.647

966 1 274 2,193 4.382

3.01 .85 6.83 13.65

0 0 0 0

.030 .009 .068 .136

.446 + .0417 8 .126 1.012 2.023

.074 + .013 20 .021 .168 .336

.977 32 .277 2.218 4.432

.141 + .0050 26 .040 .320 .640

5 .3 21 2 12 24

1.280 1 .363 2.906 5.806

705

15.36

.79

.47

.36

.59

.73

2.51

6.81

2.80

7.16

.65

6.02

27.3 200 1,600

.72

.46

.26

4.35 34.86

.22 1.80

.13 1.07

.10 .81

.17 1.34

.21 1.65

.71 5.70

1.93 15.45

.80 6.37

2.03 16.26

.18 1.47

1.70 13.65

.20 1.63

.13 1.05

.07 .58

64 18 144

3,198

69.65

3.60

2.13

1.63

2,68

3.30

11.40

30.88

12.72

32.50

2.93

27.28

3.26

2.09

1.17

288

Values based on iron content of pasteurized process American cheese food.

Values based on zinc content of pasteurized process American cheese food.

Values based on thiamin content of pasteurized process American cheese food.

Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

Values based on data for fat extracted from pasteurized process American cheese spread.

Values based on cholesterol content of pasteurized process American cheese food.

AH-8^1 (1976)
CHEESE FOOD, AMERICAN, PASTEURIZED PROCESS Item No. 01046

Amount in 100 grams, edible portion

Nutrients and units

Amount in edible portion of

(x>mmon measures of food

Amount in edible portion of

1 pound of food as purchased

PROXIMATE:

Water g .

Food energy í ,

Protein (NX 6.38) . . . . . g

Tota! îipid (fat) . g

Carbohydrate, total g

Fiber g . Ash g

MINERALS:

Calcium mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboflavin mg

Niacin . mg

Pantotlienic acid mg

Vitamin Bg mg

Folacin meg

Vitamin B^2 • ^'^S

Vitamin A | '

UPIDS:

Fatty acids: ^

Saturated, total g

4:0 g

6:0 g

8:0 g

10:0 g

12:0 g

14:0 g

16:0. g

18:0 g

Monounsaturatedj total. . . g

16:1 g

1S:1 g

20:1 g

22:1 g

Pol yun saturated, total . . . g

18:2 g

18:3 g

18:4 g

20:4 g

20:5 g

22:5 g

22:6 g

Cholesterol mg

Phytosterols mg

AMI NO ACIDS:

Tryptophan g

Threonine g

Isoleucine g

Leucine g

Lysine g

Methionine g

Cystine g

Phenylalanine g

Tyrosine g

Valine g

Arginine g

Histidine. ......... g

Alanine g

Asparticacid g

Glutamicacid g

Glycine g

Proline g

Serine g

Mean ± standard error

-B C •

Number of

samplet

43.15

328

1,373

19.61

24.60

7.29

O

5.35

574

.84

31

459

279

1,189

2.99

.029

.442 +

.140 +

.558 +

.72

.46

.26

0.1373

.4541

,2121

.0885

7.73

.13

2.5

12.4

36.1

88.86

.340

.0243

.0085

.124

1.118 + .1086

913 + 23.0

15.44

.80

.47

.36

.59

.73

2.53

6.85

2.82

7.21

.65

6.05

33

27

41

27

22

5

9

9

9

9

4

18

11

6

5

17

Approximate measure and weight Refuse: 0

1 pkg, net wt,

1 oz = 28 g' 8 oz = 227 g

E F

64 4.5

12.23

93

389

5.

5.

2.

0

1.52

.56

.97

.07

163

9*

130

79

337

.24

.85

.008

.125

.040

.158

.317

259

4.38

.23

.13

.10

.17

.21

.72

1.94

.80

2.04

.18

1.72

.20

.13

.07

18

97,95

745

3,118

44,52

55.84

16.55

0

12.14

1,303

1.91

69

1,042

633

2,700

6.79

0

.066

1.003

.318

1.267

2,538

2,073

35,06

1.81

1.07

.82

1.35

1.66

5.74

15.54

6.40

16.36

1.47

13.73

1.64

1.05

.59

145

195.73

1,489

6,230

88.95

111.59

33.07

0

24.27

2,605

3.81

139

2,082

1,266

5,395

13.56

0

,132

2.005

.635

2.531

5.071

4,141

70.05

3.62

2.14

1.64

2.70

3.32

11.46

31.05

12.80

32,59

2.95

27.44

3.28

2.10

1.18

290

M cu in of cheese weighs 17.5 g based on specific gravity.

^ Dashes denote lack of reliable data for a constituent beïieved to be present in measurable amount.

^ Values based on data for fat extracted from pasteurized process American cheese spread.

AH-8-1 (1976)
CHEESE FOOD, SWISS, PASTEURIZED PROCESS item No. 01-047

Amount In 1 DO grams, edibfe portion

Nutrients and units

Amount in edible portion of

common measures of food

PROXIMATE:

Food energy •

Protein (NX 6.38

Total tipid (fat) .

Carbohydrate, iota

Fiber

Ash

MINERALS:

Calcium ....

Iron

Magnesium . .

Phosphorus . .

Potassium . . ,

Sodium ....

Zinc 1 . . . .

VITAMINS:

Ascorbic acid . .

Thiamin^ . . .

Ribofiavin . . .

Niacin ....

Pantothenicacid.

Vitamin Bg . .

Folacin ....

Vitamin B^2 •

Vitamin A • -

)

g

i kcal

g

g

g

g

g

mg

mg

mg

mg

mg

mg

mg

mg

mg

mg

mg

mg

mg

mcg

mcg

IRE

Amount in edible portion of

1 pound of food as purchased

Mean ± standard error

-B CNumber of

tamplei

ApproMÍmate measure and weight Refuse:

1 pkg, net wt,

1 oz = 28 g 8 oz = 227 g

E F43.67

323

1.353

21.92

24.14

4.50

0

5.77

723

.60

28

525

284

1,552

3.55

.014

.400

.104

.500

0.1383

.6950

.2486

.0667

31.5

10

10

10

10

10

.0229

.0043

2.300

856 + 58.1

10

7

1

1

10

12.38

92

383

6.21

6.84

1.28

0

1.64

205

.17

8

149

81

440

1.01

.004

.113

.029

.142

.652

243

99.13

734

3,070

49.76

54.80

10.22

0

13.10

1.642

1.36

64

1.194

645

3,523

8.06

0

.032

.908

.236

1.135

5.221

1.943

LIPIDS:

Fatty acids:

Saturated, total g

4:0 g

6:0 g

8:0 g

10:0 g

12:0 g

14:0 g

16:0 g

18:0 g

Monounsaturated, total. . . g

16:1 g

18:1 g

20:1 g

22:1 g

Polyunsaturated, total . . . g

18:2 g

18:3 g

18:4 g

20:4 g

20:5 g

22:5 g

22:6 g

Cholesterol **....... wg. . . 82 23 186

Phytosterols mg

AMI NO ACIDS:

Tryptophan g

Threonine g

Isoleucine g

Leucine g

Lysine g

Methionine g

Cysttne g

Phenytalanine g

Tyrosine g

Valtne g

Arginine g

Histidine g

Alanlne g

Aspartic acid g

Glutamicacid g

Glycine g

Proline g

Serine g

^ Values based on zinc content of Swiss cheese.

^ Values based on thiamin content of pasteurized process Swiss cheese.

^ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

** Values based on cholesterol content of Swiss cheese.

198.09

1,466

6,135

99.43

109.50

20.41

0

26.17

72

3.281

2

127

2.386

1.288

7,040

16.10

0

.064

1.814

.472

2.268

10.433

3.883

371

AH-8-1 (1976)
CHEESE SPREAD, AMERICAN, PASTEURiZED PROCESS Item No. 01048

Amount in 100 grams, edible portion

Nutrients and units

Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

PROXIMATE:

Water g ,

Food energy ^ ^

Protein {NX 6. 38) g

Total lîpid (fat) g

Carbohydrate, total g

Fiber g

Ash g

MINERALS:

Calcium . mg

Iron Mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodiunî mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Ribofîavin mg

Niacin . , , mg

Pantothenic acid mg

Viiamin B5 mg

Folacin meg

Vitamin B-] 2 »icg

Vitamin A {^JLIPIDS:

Fatty acids:

Saturated, total g

4:0 g

6:0 g

8:0 g

10:0 g

12:0 g

14:0. ........ g

16:0. ........ g

18:0. ........ g

Monounsaturated, total. . . g

16:1 g

18:1 g

20:1 g

22:1 g

Polyunsaturated, total . . . g

18:2. g

18:3 g

18:4. ........ g

20:4 g

20:5 g

22:5 g

22:6 g

Cholesterol mg

Phytosterols mg

AMINO ACIDS:

Tryptophan g

Threonine g

Isoleucine g

Leucine g

Lysine g

Methionine g

Cystine g

Phenyialanine g

Tyrosine g

Valine g

Arginine g

Hîstidîne g

Alanine g

Asparticacid g

Glutamic acid g

Glycine g

Proline g

Serine g

Mean ± standard error

-B CNumber of

samples

47.65

290

1.216

16.41

21.23

8.73

O

5.98

562

.33

29

712

242

U345

2,59

.048

.431

.131

.686

.117

788

.400

0.5173

.4491

,3820

.109

14.1

.028

2.8

33.3

67.0

51.00

,170

.0022

.0228

.0107

.0037

.6

55

,628

.833

1.780

1.507

,538

.931

.890

1.366

.545

.509

.602

1.103

3.475

.311

2.320

1.037

Approximate measure and weight Refuse:0

1 jar» net wt,

1 oz = 28 g^ 5 oz = 142 g

E F

23

28

19

9

4

4

4

4

9

5

9

11

32

15

24

3

Î

13.51

82

345

4.65

6.02

2,48

0

1.70

159

s'

202

69

381

.09

.73

.014

.122

,037

.194

.033

".113

223

16

67.66

412

1.726

23.30

30.15

12.40

O

8.49

793

.47

40

1,011

343

U910

3.68

.068

.612

.186

.974

,166

10

.568

1,119

3.33 3.78 18.92

.69 .20 .98

.41 .12 .58

.31 1 .09 .44

.51 2 .14 .73

,63 + .044 4 .18 .90

2.18 + .0771 4 .62 3.10

5.91 + .137 4 1.68 8.39

2.43 + .108 4 .69 3.46

6.22 1.76 8.83

.56 + .044 4 .16 ,80

5.22 + .179 4 1.48 7.41

.62 .18 .89

.40 + .040 4 .11 .57

,22 + .027 3 .06 .32

78

216.14

1,318

5,514

74.44

96.30

39.60

O

27.12

2,549

1.50

129

3.229

1.097

6.102

11.75

O

.218

1.955

.594

3.112

.531

32

1.814

3.574

60.45

3.12

1.85

1.41

2.33

2.87

9.90

26.80

11.04

28.21

2.54

23.68

2.83

1.82

1.01

250

178 .891 2.847

236 1.183 3.780

505 2.527 8.074

427 2.140 6.837

152 .763 2.438

264 1.322 4.223

252 1.264 4.037

387 1.939 6.195

155 .774 2.473

144 .723 2.310

171 .855 2.730

313 1.567 5.005

985 4.934 15.762

088 .442 1.412

658 3.294 10.524

294 1.472 4.702

^ 1 cu in of cheese weighs 17.5 g based on specific gravity.

^ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
CREAM, HALF AND HALF (milk and cream), fluid item No. 01*049

Amount in 100 grams, edible portion

Nutrients and units

g

g

g '

r»g.

mg.

PROXIMATE:

Water g ,

Food energy • • ^

Protein (NX 6.38) g .

Total lipid (fat) ^ .

Carbohyíírate, total . ,

Fiber

Ash

MINERALS:

Calcium ,

Iron ,

Magnesium mg.

Phosphorus mg.

Potassium mg.

Sodium mg.

Zinc mg.

VITAMINS:

Ascorbic add mg.

Thiamin mg.

Riboflavin mg.

Niacin mg.

Pan tothe nic acid. mg.

Vitamin Bg mg.

meg

meg

ÍRE.

Foiacin

Vitamin B-|2

Vitamin A Uw.

LIPIDS:

Fatty acids:

Saturated, total g

4:0 g

6:0 g

8:0 g

Î0:0 g

12:0 g

14:0 g

16:0 g

18:0 g

Monounsaturated, total. . . g

16:ï g

18:1 g

20:1 g

22:1 g

Polyunsaturated, toul . . . g

18:2 g

18:3 g

18:4 g

20:4 g

20:5, g

22:5 g

22:6 g

Cholesterol mg

Phytosterols mg

AMINOACtDS:

Tryptophan g

Threonine , . g

Isoleucine g

Leucine. g

Lysine g

Methionine g

Cystine g

Phenyîalanîne g

Tyrosine g

Valtne g

Arginine g

Histidine g

Alanine g

Aspartîcacîd g

Glutamicacid g

Glycine g

Proline g

Serine g

Mean ± standard error

-B-- G80.57

130

546

2.96

11.50

4.

0

.67

.30

105

10*

95

130

41

.07

107

434

.51

.86

.035

.149

.078

.289

.039

Z

.329

7.16

.37

.22

.13

.29

.32

1.16

3.02

1.39

3.32

.26

2.89

,43

.26

.17

37

.042

.134

.179

.290

.235

.074

.027

.143

.143

.198

.107

.080

.102

.225

.620

.063

.287

.161

Numbarof

mph

-DAmount in edible portion of

comnwn measures of food

ApproNimate maanire and weight

1 tbsp = 15 g 1 c = 242 g

E F

0.2333

.0394

.0309

2.85

.009

.51

4.9

4.42

1.1

.067

19

76

7

4

7

6

6

7

14

12.08

20

82

.44

1.72

.64

0

.10

.01

16

Z

14

19

6

.08

.13

.005

.022

.012

.043

.006

Trace

.049

16

65

1.07

.06

.03

.02

.04

.05

.17

.45

.21

.50

.04

.43

.06

.04

.02

194.98

315

1,320

7.16

27.83

10.41

0

1.62

254

.17

25

230

314

98

1.23

2.08

.085

.361

.189

.699

.094

6

.796

259

1,050

17.32

.90

.53

.31

.70

.78

2.80

7.32

3.37

8.04

.62

7.00

1.03

.63

.40

89

.006 .101

.020 .323

.027 .433

.043 .702

.035 .568

.011 .180

.004 .066

.021 .346

.021 .346

.030 .479

.016 .259

.012 .194

.015 .247

.034 .543

.093 1.500

.009 .152

.043 ,694

.024 .390

Amount in ^ible portion of

1 pound of food as purchased

Rafuu: 0

365.46

591

2,475

13.43

52.16

19.50

0

3.04

476

46

432

588

185

2,

.32

31

3.90

.159

.676

.354

1.311

.177

11

1.492

485

1.969

32.47

1.69

1.00

.58

1.31

1.46

5.25

13.72

6.32

15.07

1.17

13.12

1.94

1.18

.76

167

.189

.606

.812

1.315

1.065

,337

.124

.648

.648

.899

.486

.364

.463

1.019

2.812

.284

1.301

.730

AH-8-1 (1976)
CREAM, LIGHT, COFFEE OR TABLE, fluid Item No. 01-050

Nutrients and units

Aniount in 100 grams, edible portion

Mean ± standard error

-B C -

Number of

Hmpies

Amount in edible portion of

common measures of food

Approximate measure and weight

1 tbsp = 15 g 1 c = 240 g

E F

Amount in edible portion of

1 pound of food as purchased

Refuse: 0

PROXIMATE:

Water. .....

Food energy • •

Protein (NX 6.38}

Total lipid (fat) . .

Carbohydrate, total

Fiber . . .

Ash ...

MINERALS:

Calciunra , .

Iron , . .

Magnesium

Phosphorus

Potassium .

Sodium . .

Zinc . . , ,

VITAMINS:

Ascorbic acid .

Thiamin . . .

Ribofiavin . .

Niacin . . .

Pantothenic acid

Vitamin Bg .

Folacin ...

Vitamin B-\2 '

Vitamin A •

LIPIDS:

Fatty acids:

Saturated, totaí g

i kcal

1 kj

mg

mg

mg

mg

mg

mg

mg

mg

mg

mg

mg

mcg

mcg

ÍRE.

\W .

4:0

6:0.

8:0.

10:0

12:0

14:0

16:0

18:0. ......

Monounsaturated, total.

16:1 .......

18:1

20:1

22:1

Pol yunsaturated, total .

18:2

18:3 .......

18:4

20:4 .

20:5

22:5

22:6

Cholesterol ......

Phytosterols mj

AMINO ACIDS:

Trypíophan g

Threonine g

Isoîeucine g

Leucine g

Lysine g

Methionine g

Cystine g

PhenylaJanine g

TyrósJne g

Vatine g

Arginîne, g

Histidine g

Alanine g

Asparticacîd g

Glutamic acîd g

Glycine g

Proline g

Serine g

73.75

195

818

2.70

19.31

3.66

0

.58

96

9*

80

122

40

.04

.27

.76

.032

.148

.057

.276

.032

2

.220

182

720

12.02

.63

.37

.22

.48

.54

1.94

5.08

2.34

5.58

.43

4.86

.72

.44

.28

66

.038

.122

.163

.264

.214

.068

.025

.130

.130

.181

.098

.073

.093

.205

.565

.057

.262

.147

0.0760

.3396

.014

6.7

.8

1.5

4.96

.0027

.0035

.012

.0019

.1

.0199

115

2.7

10

3

10

4

S

3

3

2

3

11.06

29

123

.40

2.90

.55

0

.09

.01

14

r

12

18

6

.04

.11

.005

.022

.009

.041

.005

Trace

.033

27

108

1.80

.09

.05

.03

,07

.08

.29

.76

.35

.84

.06

.73

.11

.06

.04

10

177.00

469

1,963

6.48

46.34

8.78

0

1.39

.10

231

21*

192

292

95

.65

1.82

.077

.355

.137

.662

.077

6

.528

437

1,728

28.85

1.50

.89

.52

1.16

1.30

4.66

12.19

5.62

13.38

1.04

11.66

1.72

1.05

.67

159

.006 .091

.018 .293

.025 ,392

.040 .635

.032 .514

.010 .163

.004 .060

.020 .313

.020 .313

.027 .434

.015 .235

.011 .176

.014 .223

.031 .492

.085 1.357

.009 .137

.039 .628

.022 .352

334.53

886

3,710

12.25

87.59

16.60

0

2.63

436

.18

39

362

552

180

1.22

3.45

.145

.671

.259

1.252

.145

10

.998

826

3,266

54.52

2.84

1.68

.98

2.20

2.46

8.81

23.04

10.62

25.30

1.96

22.04

3.25

1.98

1.27

300

.173

.553

.741

1.200

.971

.307

.113

.591

,591

.820

.443

.332

.422

.929

2.565

.259

1.186

.666

AH-8-1 (1976)
CREAM, MEDIUM, 25% fat, fluid Item No. 01-051

Amount in 100 grams, edibte portion

Nutrients and units

Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

PROXÍMATE;

Water g ,

Food energy • Í ,

Protein (NX 6. 38) g

Totaí lipid (fat) g

Carbohydrate, total g . Fiber g . Ash g

MINERALS:

Caicium mg

iron . . . . , mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

RibofJaWn mg

Ntacin .,....,.,. mg

Pantothenic acid mg

Vitamin Bg . mg

Folacin meg

Vitamin B^2 ^^S

Vitamin A |^JLIPIDS:

Fatty acids:

Saturated, total g

4:0 g

6:0 g

8:0 g

tO:0 g

12:0 g

Î4:0 g

16:0 g

18:0 g

Monounsaturated, total. . . g

16:1 g

18:1 g

20:1 g

22:1 g

Polyunsaturated, total . . . g

18:2 g

18:3. g

18:4 g

20:4 g

20:5 g

22:5 g

22:6 g

Cholesterol mg

Phytosterols mg

AMINO ACIDS:

Tryptophan g

Threonine g

Isoleucine g

Leuciné g

Lysine g

Methionine g

Cystine g

Phenylalanine g

Tyrosine . . , g

Vatine g

Arginine g

Histidine. g

Alanine g

Aspartic acid g

Glutamlcacid g

Glycine . g

Proline g

Serine g

Number of

sample»

Approximate measure and weight Refuse: 0

Mean ± standard error 1 tbsp = 15 g ] c = 239 g

B C "

68.50 10.28 163.72 310.72

244 37 583 1.106

1,020 153 2,438 4,627

2.47 .37 5.90 11.20

25.00 3.75 59.75 113.40

3.48 .52 8.32 15.78

0 0 0 0

.55 .08 1.31 2.50

90 14 215 409

.04 .01 .10 .18

8 1 20 38

71 11 169 320

114 17 274 519

37 6 SB 168

.26 .04 .62 1,18

.71 .11 1.70 3.22

.029 .004 .069 .132

.136 .020 .325 .617

.052 .008 .124 .236

,270 .040 .645 1.225

.031 .005 .074 .141

2 Trace 6 10

.218 .033 .521 .989

232 35 554 1,052

942 141 2,251 4,273

15.56 2.33 37.19 70.59

.81 .12 1.94 3.68

.48 .07 1.15 2.18

.28 .04 .67 1.27

.63 .09 1.50 2.84

.70 .10 1.68 3.18

2.51 .38 6.01 11.40

6.58 .99 15.72 29.83

3.03 .45 7.24 13.74

7.22 1.08 17.26 32.75

.56 .08 1.34 2.54

6.29 .94 15.03 28.53

.93 .14 2.22 4.21

.56 .08 1.35 2.56

.36 .06 .87 1.65

88

.035

.111

.149

,242

.196

.062

.023

,119

,119

.165

.089

.067

.085

.187

.517

.052

.239

.134

13 209

.005 .083

.017 .266

.022 .357

.036 .578

.029 .468

.009 .148

.003 ,055

.018 .285

.018 .285

.025 .395

.013 ,214

.010 .160

.013 ,204

.028 .448

.078 1.236

.008 .125

.036 .572

.020 .321

397

.158

.506

.678

1.098

,889

.281

.104

.541

.541

.750

.406

.304

.386

.850

2.346

.237

1.085

,609

AH-8-1 (1976)
CREAM, LIGHT WHIPPING, 1 luid Item No. 01-052

Nutriants «id units

Amount m 100 grams, edible portion

Amount in edible portion of Amount in edible portion of

1 pound of food as purchased

Number of

samples

Approximate measure and weight Refuse: 0

Mean ± standard error 1 c or approx. 2 C

1 tbsp = 15 g whipped = 239 g

A - B

'- D G

PROXIMATE:

Water cr . . . 63.50 + 0.8729 9 9.52 151.76 288.04

tkcat , 292 44 699 U326

Food energy 1,224 184 2,925 5,551

Protein (NX 6.38). . . . g • 2.17 + .0460 9 .32 5.19 9.84

Totaî lipid (fat)

Carbohydrate, total ....

g -

g ' .

30.91

2.96

+ .4977 8 4.64

.44

73.88

7.07

140.21

13.43

Fiber g '

g .

0

.46 + .028 5

0

.07

0

1.10

0

Ash 2.09

MINERALS:

Calcium mg. .

mg. .

69

.03

4- 4.3 9 10

Trace

166

.07

315

Iron .14

Magnesium mg' 7 + .3 6 1 17 33

Phosphorus ntg. . 61 + 3.4 8 9 146 277

Potassium f»g. . 97 + 7.6 8 15 231 439

Sodium tng. . 34 + 2.2 9 5 82 156

Zinc mg. . .25 .04 .60 1.13

VITAMINS;

Ascorbic acid "Ig. . .61 .09 1.46 2.77

Thtamin mg. . .024 + .0014 9 .004 .057 .109

Riboflavin mg. .

mg. .

mg. .

.125

.042

.259

+ .0078 8 .019

.006

.039

.299

.100

.619

.557

Niacin .191

Pantothenic acid. 1,175

Vitamin Bg

Folacin . , . . . ,

mg. .

mcg .

mcg .

.028

4

.195

+

+

+

.0017

.3

.0089

8

3

6

.004

1

.029

.067

9

.466

,127

17

Vitamin 8^2

.885

ÍRE. .

Xiu. .

295 + 53.4 7

44 705 1,338

Vitamin A

U127 + 187.1 7 169 2,694 5,112

LIPIDS:

Fatty acids:

Saturated, total A . . . 19.34 2.90 46.22 87.71

4:0, g 1.08 1 .16 2.59 4.91

6:0 g .30 + .028 9 .04 .72 1.37

8:0 g .31 + .024 9 .05 .74 1.40

10:0 g .63 + .038 9 .09 1.50 2.85

12:0. . g .37 + .023 9 .06 .87 1.66

14:0 g 3.29 + .190 9 .49 7,86 14.92

16:0 g 8.84 f .338 9 1.33 21.13 40.10

18:0 g 3.37 + .175 9 .50 8,05 15.28

Monounsaturated, total. . g 9.09 1,36 21.73 41.25

16:1 g

g

1.01

7.66 +

.0419

.292

9

9

.15

1.15

2.42

18.30

4.58

18:1 34.73

20:1 g

22:1 g

Potyunsaturated, total . . g .88 .13 2.11 4.01

18:2 g .62 + .050 9 .09 1.48 2.80

18:3 , , g .27 + .015 9 .04 ,64 1.21

18:4 g

20:4 g

20:5 8

22:5. g

22:6 g

Cholesterol . , mg 111 17 265 503

Phytosterols mg

AMINO ACIDS:

Tryptophan g .031 .005 .073 .139

Threonine g

g

g

.098

.131

.213

.015

.020

.032

.234

.314

.508

.444

Isoleucine .

.596

Leucine .964

Lysine S .172 .026 .411 ,781

Methionlne g .054 .008 ,130 ,247

Cystine g

g

.020

.105

.003

.016

.048

,250

,091

Phenylalanine ,475

Tyrosine g .105 .016 .250 ,475

Valine g

g

.145

.079

.022

.012

,347

.188

,659

Arginine. ........

.356

Histidine g .059 .009 .141 .267

Alanine g .075 .011 .179 .339

Asparticacid g .165 .025 .393 .747

Glutamicacid g .454 .068 1.086 2.061

Glycine ......... g .046 .007 .110 .208

Proíine g .210 .032 .502 .953

Serine g .118 ,018 .282 .535

AH-8-1 (1976)
CREAM, HEAVY WHIPPING, fluid item No. 01-053

Amount in 100 grams, edible portion Amount in edible portion of

common measure* of food

Amount in edible portion of

1 pound of food as purchased

1UUIOIJW mt« uiiiM

Nun^r of

samplet

Refu»:0

Mean ± standard error 1 c or approx. z

1 tbsp = 15 g whipped = 238 g

PROXIMATE:

C F u

Water g - - 57.71 + 0.6960 7 8.66

52

137.35

821

261.77

Food energy ' ' \ kj . ,

345 1,564

1,443 216 3,434 6,545

Protein (NX 6.38) « . 2.05 + .0482 11 .31 4.88 9.30

Toul Itpid {fat) g . . 37.00 + .5865 10 5.55 88.06 167.83

Carbohydrate, total g • 2.79 .42 6.64 12.66

Fiber g - . 0

.45 + .015 8

0

.07

0

1.07

0

Ash g ' ' 2.04

MINERALS:

Calcium mg. . 65 + 6.8 3 10 154 293

Iron mg. . .03 Trace .07 .14

Magnesium •. . mg. . 7 + 1 3 1 17 32

Phosphorus mg. . 62 + 1.8 4 9 149 283

Potassium mg. . 75 2 11 179 342

Sodium mg. . 38 + 3.3 4 6 89 171

Zinc mg. . .23 .03 .55 1.04

VITAMINS:

Ascorbic acid mg. . .58

.022 + .0025 3

.09

.003

1.38

.052

2.63

Thiamin mg. .

.100

RIboflavin mg. . .110 1 .016 .262 .499

Miacin mg, . .039

.255

2

2

.006

.038

.093

.607

.177

Pantothenlc acid mg. . 1.157

Vitamin Bg mg. . .026 .004 .062 .118

Folacin meg . 4 1 9 17

Vitamin Bi 2 • f»^g • .180 1 .027 .428 .816

Viumin A {f^' ' 421

1,470 + 238.9

2

3

63

220

1,002

3,499

1,910

6,668

LIPiOS:

Fatty acids:

Saturated, total.... . . g . . 23.03 3.46 54.82 104.47

4:0. .. . . . g . . 1.20 .18 2.86 5.44

6:0. .. . . . g . . .71 .11 1.69 3.22

8:0. . , . . g . . .41 .06 .98 1.88

10:0. . . , . g . . .93 .14 2.21 4.21

12:0. . . . . g . . 1.04 .16 2.47 4.71

14:0. . . . . g . . 3.72 .56 8.86 16.88

16:0. . . . . g . . 9.73 1.46 23.16 44.14

18:0. . . . . g . . 4.48 .67 10.67 20.34

MonounsaturateiJ, total. . . g . . 10.69 1.60 25.43 48.47

16:1 , . . . . g . .

.83 .12 1.97 3.76

18:1 . . . . . g , . 9.31 1.40 22.15 42.22

20:1 . . . . . g . .

22:1 . . . . , g . .

Polyunsaturated total . , . g . . 1.37 .21 3.27 6.23

18:2. . . . . g . . .84 .12 1.99 3.79

18:3. . . . . g . . .54 .08 1.28 2.44

18:4. . . . . g , .

20:4. . . . . g . .

20:5. . . , . g . .

22:5 . . . . . g . .

22:6. . . . . g . .

Cholesterol . . . . mg. 137 + 2.42 4 21 326 622

Phytosterols , . . . mg. .

AMINO ACIDS:

Tryptophan . . . . g . . .029 .004 .069 .131

Threonine . . , . . g . . .093 .014 .220 .420

Isoleucine . . . . . g . .124 .019 .295 .563

Leucine .... . . g ' .201 .030 .478 .911

Lysine .... . . g ' .163 .024 .387 .737

Methionine . . . . g ' ,051 .008 .122 .233

Cystine .... . . g ' ,019 .003 .045 .086

Phenylalanlne . . . g .099 .015 .236 .449

Tyrosine . . . . . g ' .099 .015 .236 .449

Valfne .... . • g ' .137 .021 .327 .622

Arginine. . . . . . g ' .074 .011 .177 .337

Histidine. . . . . . g . .056 .008 .132 .252

Alanine . , g - .071 .011 .168 .321

Asparticacid . . . . g . .156 .023 .370 .705

Glutamicacid. . . . g ' .429 .064 1.022 1.947

Glycine .... , . g .043 .007 .103 .197

Proline .... . . g ' .199 .030 .473 ,901

Serine .... . . g ' .111 .017 .265 .506

AH-8-1 (1976)
CREAM, WHIPPED, CREAM TOPPING, pressurized ftem No. 01-054

Nutrients and units

Amount In 100 grams, edible portion

Mean ± standard error

Number of

ampias

Amount in edible portion of

common measures of food

Approximate measure and weight

1 tbsp = 3 g 1 c = 60

Amount in edible portion of

1 pound of food as purchased

Refute: 0

PROXIMATE:

water

Food energy • •

Protein (NX 6.38)

Total lipid (fat) . .

Carbohydrate, total

Fiber

g ' •

¡kcal

\ kj .

g •

g -

g '

g . '

g •

mg.

mg.

mg,

mg.

mg.

mg.

mg.

t»g.

mg.

mg.

• mg. ^

mg.

mg.

. mcg

mcg

ÍRE.

\iu.

Ash

MINERALS:

Calcium

Jron ......

Magnesium . . .

Phosphorus . . .

Potassium ....

Sodium

Zinc

VlTAMtNS:

Ascorbic acid . . .

Riboflavin ....

Niacin

Pantothenic acid. .

Vitamin Be . . .

Folacin . , . . .

Vitamin B12 . . .

Vitamin A • •

LIPIDS:

Fatty acids:

Saturated, totaí...

4:0

6:0. .... .

8:0

tO:0

12:0

14:0, .....

16:0

18.0

Monounsaturated, total

16:1

18:1

20:1

22:1

Poiyunsaturatedj total

18:2

18:3

18:4

20:4.

20:S

22:5

22:6

Cholesterol mg

Pbytosterols mg

AMI NO ACIDS:

Tryptophan g

Threonine g

IsoJeucine g

Leucine g

Lysine g

Meíhionine g

Cystine g

Phenylalafîine g

Tyrosine g

Valine g

Arginine g

Histidine g

Afanîne g

Aspartic acid ........ g

Glutamicacld g

Glycine g

Prolîne g

Serine g

61.33

257

1,077

3.20

22.22

12.49

0

.76

101

11'

89

147

130

.05

.37

.037

.065

.070

.305

.041

.292

207

913

13.83

.72

.43

.25

.56

.62

2.24

5.84

2.69

6.42

.50

5.59

.82

.50

.32

76

.045

.144

.194

.313

.254

.080

.030

.154

.154

.214

.116

.087

.110

.243

.670

.068

.310

.174

1.676

.458

1.936

.13

10.5

15

62.3

1.84

8

32

.10

.67

.38

0

.02

3

Trace

Trace

3

4

4

.01

.001

.002

.002

.009

.001

.009

6

27

.42

.02

.01

.01

.02

.02

.07

.18

.08

.19

.02

.17

.02

.02

.01

36.80

154

646

1.92

13.33

7.49

0

.46

61

e"

54

88

78

.03

.22

.022

.039

.042

.183

.025

.175

124

548

8.30

.43

.26

.15

.33

,37

1.34

3.51

1.62

3.85

.30

3.35

.50

.30

.19

46

.001 .027

.004 .087

.006 .116

.009 .188

.008 .152

.002 .048

.001 .018

.005 .093

.005 .093

.006 .129

.003 .070

.003 .052

.003 .066

.007 .146

.020 .402

.002 .041

.009 .186

.005 .104

278.19

1,167

4,885

14.52

100.79

56.66

0

3.45

458

.23

49

405

668

590

1.68

0

.168

.295

.318

1.383

.186

1.325

939

4.141

62.74

3.27

1.94

1.13

2.53

2.83

10.14

26.51

12.21

29.11

2.26

25.36

3.74

2.28

1.47

345

.205

.655

.878

1.422

1.151

.364

.134

.701

.701

.971

.526

.394

.501

1.101

3.040

.307

1.406

.789

^ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
CREAM, SOUR HALF AND HAuF, cuítured item No. 01-055

Nutrients and units

Amount in 100 grams, edible portion

Mean ± standard error Number of

samples

Amount in edibie portion of

common measures of food

Approximate measure and weight

Amount in edible portion of

1 pound of food as purchased

Refuse: 0

1 tbsp - 15 g

PROXIMATE:

Water . . .

ikcal

Í kj

Food energy

Protein (NX 6.38) . .

Total lipid (fat) g

Carbohydrate, total g

Fiber ........,,, g

Ash g

MINERALS:

Calcium mg

iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Tine mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboffavin mg

Niacin mg

Pantothenic acid mg

Vitamin 8g mg

Foîacin . meg

Vitamin B12 »^cg

Vitamin A

i RE.

t/C/'.

g

g

80.14

135

563

2.94

12.00

4.26

O

.66

104

10*

95

129

40

.07

11

112'

452

.50

.86

.035

.149

.067

.363

.016

.300

7.47

.39

.23

.13

.30

.34

1.21

3.16

1.45

3.47

.27

3.02

.45

.27

.18

38

12.02

20

84

.44

1.80

.64

O

.10

16

2

14

19

6

.01

.08

.13

.005

.022

.010

.054

.002

2

.045

17

68

1.12

.06

.04

.02

.04

.05

.18

.47

.22

.52

.04

.45

.07

.04

.03

LIPIDS:

Fatty acids:

Saturated, total....

4:0

6:0

8:0

10:0

12:0. ..... .

14:0

16:0

18:0

Monounsaturated, total.

16:1

18:1 .

20:1

22:1

Polyunsaturated, total ,

18:2

18:3

18:4

20:4.

20:5

22:5

22:6

Cholesterol mg

Phytosterols mg

AMINO ACIDS:

Tryptophan g

Ttireonine g

Isoleucine ....,,... g

Leucine g

Lysine g

Methionine g

Cystine g

Phenylalanine g

Tyrosine g

Vaüne g

Arginine g

Histidine g

Alanine g

Aspartic acid g

Glutamîcacid g

Glycine g

Proline g

Serine g

^ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

363.52

610

2.554

13.34

54.43

19.32

0

2.99

474

.32

46

430

585

184

2.27

3.90

.159

.676

.304

1.647

.073

49

1.

508

2.050

361

33.88

1.76

1.04

.61

1.36

1.53

5.47

14.32

5.60

15.72

1.22

13.69

2.02

1.23

.79

175

AH-8-1 (1976)
CREAM, SOUR, cultured Item No. 01-056

Amount in 100 grams, edible portion

Nutrients má units

Mean i: standard arror

-B CNumbar of

sampl«

Amount in edible portion of

common measures of fowl

Approximate maaiure and waight

1 tbsp - 12 g 1 c = 230

70.95

214

897

3.16

20.96

4.27

0

.66

+ 0.128

+ .2198

116

11*

85

144

53

.06

11

195*

790

.27

.86

.035

.149

.067

.360

.016

.300

5.93

.003

.54

4.3

7.40

4.8

n

145

13.05

.68

.40

.23

.53

.59

2.11

5.51

2.54

6.05

.47

5.27

.78

.47

.30

44 3.9

8.51

26

108

.38

2.52

.51

0

14

r

10

17

6

.01

,03

.10

.004

.018

.008

.043

.002

]

.036

23

95

1.57

.08

.05

.03

.06

.07

.25

.66

.30

.73

.06

.63

.09

.06

.04

268

26*

195

331

123

25

448*

1,817

PROXIMATE:

Water g .

^ . Í kcal Food energy Í ,

Protein (NX 6.38) g •

Total iipid {fat) g .

Carbohydrate, total g .

Fiber g .

Ash g .

MINERALS:

Calcium mg.

Iron mg.

Magnesium mg.

Phosphorus , . mg.

Potassium mg.

Sodium mg.

Zinc mg.

VITAMINS:

Ascorbic acid , mg.

Thiamin mg.

Riboflavin ......... mg.

Niacin mg.

Pantothenic acid mg.

Vitamin Bg mg.

Folacin meg

Vitamin B^2 ^^i

Vitamin A |J^^'

LIPIOS:

Fatty acids:

Saturated, total g

4:0 g

6:0 g

8:0 g

10:0. . g

12:0 g

Î4:0 g

16:0. g

18:0. g

Monounsaturated, total. . . g

16:1 g

18:1 g

20:1 g

22:1 g

Polyunsaturated, total . . . g

18:2 g

18:3 g

18:4 g

20:4 g

20:5 g

22:5 g

22:6. g

Cholesterol mg

Phytosterols mg

AMINO ACIDS:

Tryptophan g

Threonlne g

Isoleucine g

Leucine , . . . g

Lysine g

Meîhionine g

Cystine g

Phenylalanine ....... g

Tyrosine g

Vaîine g

Argînine g

Histidine g

Aianine g

Asparticacid g

Glutamicacid g

Glycine g

Proline g

Serine g

^ Oashes denote lack of reliable data for a constituent believed to be present in measurable amount.

163.18

493

2.062

7.27

48.21

9.82

0

1.52

.14

.62

l.£

.081

.343

.154

.828

.037

.690

30.01

1.56

.92

.54

1.21

1.35

4.85

12.68

5.84

13.92

1.08

12.13

1.79

1.09

.70

102

Amount in edibte portion of

1 pound of food as purchased

Rafut«: 0

321.83

972

4,067

14.33

95.08

19,37

0

2.99

528

.27

51

385

653

242

1.22

3.90

.159

.676

.304

1.633

.073

49

1.361

885

3,583

59.18

3.08

1.82

1.06

2.38

2.67

9.56

25.01

11.52

27.46

2.13

23.92

3.53

2.15

1.38

201

AH-S-l (1976)
EGGNOG Item No. 01-057

Nutrifints and units

Amount in 100 grams, edible portion Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

Mean t standard error Number of

samplet

1 c = 254 g 1 qt - 1,016 g

R8fuie:0

PROXIMATE:

Water

Food energy

Protein (NX 6.37). . . .

Total lipid (fat)

Carbohydrate, total

Fiber

g ' .

íkcal .

\k] .

i

g '

g -

g

g ' '

mgmg.

mg.

mg.

mgmgt»g.

mg,

mg.

mg,

mmg.

mg.

mcg

mcg

i RE.

\ÏU .

g

g

g '

g .

g .'

g •

g

g '

g .

g '

g

g .

g •

g •

g

g

g .

g .

g •

g .

8 .

g '

mg.

mg.

S

g '

g '

8 •

g .

g .

g

74,37 +

135

563

3.81 +

7.48 +

13.54

0

.80 i

130 +

.20

18

109 +

165 +

54 +

.46

1.50 +

.034 +

.190 +

.105 +

.417

.050

1 +

.450

80

352 +

4.44

.22

.13

.08

.17

.19

.69

1.94

.88

2.23

.17

1.96

; .34

.23

.10

.01

59

.054

.175

.230

.369

.298

.087

.038

.182

.182

.253

.149

.095

.136

.291

.769

.084

.350

.217

0.5923

.171

.213

.052

4.80

4.56

10.0

2.0

.289

.0020

.0069

.0049

.2

18.0

6

11

79

6

7

3

2

6

6

6

3

6

7

4

3

4

188.90 755.60

342 1,368

1,430 5,722

9.68 38.71

19.00 76.00

34.39 137.57

0 0

2.03 8.13

330 1.321

.51 2.03

47 188

278 1.112

420 1,678

138 553

1.17 4.67

3.81 15.24

.086 .345

.483 1.930

.267 1.067

1.059 4.237

.127 .508

2 9

1.143 4:572

203 813

894 3.576

11.29 45.14

.56 2.25

.33 1.33

.19 .78

.44 1.74

.49 1.95

1,75 6.99

4.93 19.70

2,23 8.91

5.67 22.69

.44 1.77

4.97 19.89

.86 3.44

.58 2.31

.26 1.03

.01 .06

149 596

.137 .547

.444 1.774

.583 2.334

.937 3.749

.758 3.032

.222 .887

.097 .389

.463 1.853

.462 1.847

.643 2.571

.378 1.513

.240 .960

.346 1.386

.740 2.959

1.954 7.815

.213 .851

.890 3.561

.550 2.200

337.34

611

2,555

17.28

33.93

61.42

0

Ash 3.63

MINERALS:

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

590

.91

84

496

749

247

2.09

VITAMINS:

Ascorbic acid

Thiamin

Ribofîavin

Niacin

6.80

.154

.862

.476

Pantothenic acid

Vitamin B5

FolacJn

1.892

.227

4

ViUminB-|2

Vitamin A

LIPIDS:

Fatty acids:

Saturated, total

4:0

6:0

8:0

2.041

363

1,597

20.16

1.00

.59

.35

10:0

12:0

,78

.87

14:0

16:0

18:0

Monounsaturated, total. .

16:1

18:1

20:1

22:1 .

Polyunsaturated, total . .

18:2

18:3 . .

3.12

8.80

3.98

10.13

.79

8.88

1.54

1.03

.46

18:4

20:4

20:5

22:5

22:6

Cholesterol

Phytosterols

AMtNO ACIDS:

Tryptophan

Threonine

Isoleucine

Leucine

.02

266

.244

.792

1.042

1.674

Lysine

Methionine

Cystine

Phenylalanine

Tyrosine •

1.354

.396

.174

.827

.825

Valine 1.148

Arginine

Hîstldîne

Alanine

Asparticacid

Glutamicacid

Glycine

.676

.429

.619

1.321

3.489

.380

Proline

Serine

1.590

.982

AH-S-l (1976)
FILLED CREAIVWYPE PRODUCT, NONBUTTER FAT SOUR DRESSING, cultured

Product Is made by combining fats or oils other than milk fat with milk solids,

acid oil and other vegetable oil(s) as an ingredient.^

Item No. 01-058

Values apply to products containing blend of 1 auric

Nutrients and units

Amount in 100 grams, edible portion

PROXIMATE;

Water. . . g <

íkcal

"í kj

' 8

Food energy

ProtefniNX6.38) . .

Total lípid (fatï ....

Carbohydrate, total g

Fiber g

Ash g

MINERALS:

Calcium mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium . mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg

Vitamin Bg mg

Folacin meg

Vitamin B-¡2 meg

Vitamin A 2 |j*^-

LIPtDS:

Fatty acids:

Saturated, total g

Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

Mean ± standard error NumlMr of

sample»

Approximate measure and weight Refuse: 0

1 tbsp = 12 g c = 235 g

74.79

178

743

3.25

16.57

4.68

0

.71

113

lo"

87

162

48

.03

12

2

10

.37

.94

.038

.163

.074

.398

.017

7

.329

13.27

.32

.82

2.26

2.79

2.82

4.31

1.96

.09

1.87

.47

.47

8.98

21

89

.39

1.99

.56

0

.08

14

Trace

1

10

19

6

.04

.11

.005

.020

.009

.048

.002

1

.039

Trace

1

1.59

175.76

417

1,747

7.64

38.94

11.00

0

1.67

.07

265

23*

205

380

113

.87

2.21

.089

.383

.174

.935

.040

28

.773

5

24

31.19

2 .04 ,75

2 .10 1.94

2 .27 5.30

2 .34 6.56

2 .34 6.62

2 .52 10.13

.24 4.60

2 .01 .20

2 .22 4.40

.06 1.10

2 .06 1.10

2 0 0

13

339.25

806

3.372

14.74

75.16

21.23

0

3.22

513

.14

45

395

733

219

1.68

4.26

.172

.739

.336

1.805

.077

54

1.492

9

45

60.20

4:0

6:0

8:0

10:0

12:0

14:0

16:0

18:0

Monoun saturated, total.

16:1

18:1

20:1 .......

22:1 .......

Polyunsaturated, total .

18:2 .

18:3

18:4

20:4

20:5

22:5

22:6.

Cholesterol ........ mg

Phytosterols mg

AMINO ACIDS:

Tryptophan g

Threonine g

Isoleucine g

Leucine g

Lysine g

Methionine g

Cystine g

Phenylaianine , g

Tyrosine g

Valine g

Argimne g

Histidine g

Alanîne g

Asparticacid g

Glutamic acîd g

Glycine g

Proîtne g

Serine g

^ lauric oils include modified coconut oil, hydrogenated coconut oil, and/or palm kernel oil.

^ Values based on data for products without added beta-carotene used for coloring. Product may contain added beta-carotene.

^ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

1.45

3.74

10.23

12.67

12.79

19.55

8.88

.39

8.50

2.12

2.12

0

24

AH-8-1 (1976)
FILLED MILK containing blend of hydrogenated vegetable oils, fluid ^ Item No. 01-059

Product Is made by combining fats or oils other than milk fat with milk sol ids»which may be milk, cream, or skim milk. The resulting

product is in semblance of milk.

Nutrients and units

Amount in 100 grams, edible portion

Mean ± standard error Number of

samples

Amount in edible portion of

common tineasures of food

Approximate measure and weight

1 c = 244 g

E

1 qt = 976 g

F

Amount In edible portion of

1 pound of food as purchased

Refuse: 0

PROXIMATE:

Water

Food energy •

Protein (NX 6. 38)

Total Ifpîd (fat) . .

Carbohydrate, total

Fiber . . .

Ash ...

MINERALS:

Calcium . .

Iron , . .

Magnesium

Phosphorus

Potassium .

Sodium . .

Zinc . . , . , VITAMINS:

Ascorbic acid. , Thiamin. . . , Riboflavin . . , Niacin . . .

Pantotheni c acid,

Vitamin Bg

Folacin . ,

Vitamin B12

Vitamin A ^

LIPIDS:

Fatty acids:

Saturated, total g

4:0 g

6:0

8:0

10;0

12:0

14:0. .....

16:0

18:0

Mono un saturated, total

16:1

18:1

20:1

22:1

Polyunsaturated, totaî

18:2

18:3

18:4

20:4

20:5

22:5

22:6 g

Cholesterol mg

Phytosterols tng

AMtNO ACIDS:

Tryptophan g

Threonine g

îsoleucine g

Leucine . , g

Lysine g

Methionine g

Cystine g

Phenylalanine g

Tyrosine g

Valine g

Arginine g

Histidine g

Alanine g

Asparticacid g

Glutamicacld g

Glycine g

Proline g

Serine , g

g

jkcal

\ kj

8

8

8

mg

mg

mg

mg

mcg

mcg

iRE.

g

87.67

63

264

3.33

3.46

4.74

0

.80

128

13"

97

139

57

.05

.36

.90

.030

.123

.087

.301

.040

5

.342

.77

.047

.150

.201

.326

.264

.084

.031

.161

.161

.223

.121

.090

.115

.253

.697

.070

.323

.181

0.0780

213.92

154

645

8.12

8.44

11.57

0

1.95

.12

312

32*

236

339

138

.88

2.20

.073

,300

.212

.734

.098

12

.834

5

17

1.87

855.66

616

,579

32.50

33.77

46.26

0

7.81

1,247

130*

946

1,357

553

3,

.49

51

8.78

.293

1.200

.849

2.938

.390

47

3.338

20

68

7.49

Trace 9 .01 .02

Trace 9 .01 .04

.02 H- .006 9 .04 .16

.03 + .009 9 .07 .29

.49 H .031 9 1.20 4.78

.23 + .013 9 .57 2.26

1.78 4.35 17.41

Trace 9 Trace .01

1.78 + .0506 9 4.35 17.42

.75 1,83 7.32

.72 + .023 9 1.75 6.99

.03 + .006 9 ,07 .26

18

.115 .458

.367 1.467

.492 1.966

.796 3.184

.644 2.578

.204 .815

.075 .301

.392 1.569

.392 1.569

.544 2.175

.294 1.177

.220 .881

.280 1.121

.616 2.466

1.701 6.806

.172 .688

.787 3.148

.442 1.768

397.67

286

1,199

15.10

15.70

21.50

0

3.63

580

.23

60

440

631

257

1.63

4.08

.136

.558

.395

1.365

.181

22

1.551

9

32

3.48

.01

.02

,08

.14

2.22

1.05

8.09

Trace

8.10

3.40

3.25

.12

.213

.682

.914

1.480

1.198

.379

.140

.729

.729

1.011

.547

.410

.521

1.146

3.163

.320

1.463

.822

^ Vegetable oils include soybean, cottonseed, and/or safflower. Product may contain added vitamin D; refer to label for content.

^ Values based on data for products without added vitamin A. Product may contain added vitamin A; refer to label for content.

^ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH^8-1 (1976)
FtLLED MILK containing lauric acid oil, fluid ^ Item No. 01060

Product Is made by combining fats or oils other than milk fat with milk solids,which may be milk, cream, or skim milk. The resulting

product is in semblance of milk.

Nutriants and units

Amount in 100 grams, edible portion

Maan ± rtandard «rror Number of

nmples

Amount in edible portion of

common measures of food

Approximata measure and weight

1 c = 244

E

1 qt = 976 g

F

Amount in edible portion of

1 pound of food as purchased

Refuse: 0

PROXIMIATE:

Water . . .

Í kcal .

Xkj . .

Vitamin A ^

Food energy

Protein {NX 6.38)! .

Total lipid (fat) g .

Carbol! ydrate, totai g ,

Fiber ...... g ,

Ash g ,

MINERALS:

Calcium mg.

Iron mg.

Magnesium mg.

Phosphorus mg.

Potassium mg.

Sodium . mg.

Zinc mg.

VITAMINS:

Ascorbic acid mg.

Thiamin mg.

Riboflavin mg.

Niacin . mg..

Pantothenie acid mg.

Vitamin B5 mg.

Folacin meg

Vitamin 8^2 ""^^

,2 tRE.

\lU .

LIPIDS:

Fatty acids:

Saturated, total g

4:0 g

6:0 g

8:0 g

10:0 g

12:0 g

14:0 g

16:0 . g

18:0 g

Monounsaturated, total. . . g

16:1 g

18:1 g

20:1 g

22:1 g

Polyunsaturated, total . . . g

18:2 g

18:3 g

18:4 g

20:4. . g

20:5. ........ g

22:5 g

22:6 g

Cholesterol ........ mg

Phytosterols mg

AMINO ACIDS:

Tryptophan g

Threonine g

îsoleucine g

Leucîne g

Lysine g

Methlonine g

Cystine g

Phenylalanine g

Tyrosine g

Valine g

Argfnlne, g

Histidine g

Alanîne g

Asparticacid g

Glutamicacld g

Glycine g

Proiine g

Serine g

87.73

63

262

3.33

3.40

4.74

0

.80

128 +

.05

13

139

57 +

.36

.90

.030

.123

.087

.301

.040

.342

3.10

.10

.01

.01

.047

.150

.201

.326

.264

.084

.031

.161

.161

.223

.121

.090

.115

.253

.697

.070

.323

.181

0.0987

.0819

.0240

.031

5.98

5.9

3.3

.0191

.0033

.17 + .0097

.13 + .0084

2.05 f- .0739

.40 + .026

.19 + .018

.15 + .012

.10

.014

.003

60

18

56

29

29

29

29

29

29

29

29

29

214,06

153

639

8.12

8.30

11.57

0

1.95

.12

312

32'

236

339

138

.88

2.20

.073

.300

.212

.734

.098

12

.834

5

17

7.57

.42

.32

5.00

.97

.47

.36

.24

.24

.02

.02

856.24

611

2,558

32.50

33.18

46.26

0

7.81

1,247

.49

130

946

1,357

553

3.51

8.78

.293

1.200

.849

2.938

.390

47

3.338

20

68

30.27

1.69

1.27

19.98

3.89

1.87

1.44

.97

.97

.10

18

.115 .458

.367 1.467

.492 1.966

.796 3.184

.644 2.578

.204 .815

.075 .301

,392 1.569

.392 1.569

.544 2.175

.294 1.177

.220 .881

.280 1.121

.616 2.466

1.701 6.806

.172 .688

.787 3.148

.442 1.768

397.94

284

1,189

15.10

15.42

21.50

0

3.63

580

60 "

440

631

257

1.

.23

63

4.08

.136

.558

.395

1.365

.181

22

1.551

9

32

14.07

.78

.59

9.29

1.81

.87

.67

.45

.45

.05

.04

.213

.682

.914

1.480

1.198

.379

.140

.729

.729

1.011

.547

.410

.521

1.146

3.163

.320

1.463

.822

^ Laurie oils include modified coconut oil, hydrogenated coconut oil, and/or palm Icernel oil. Product may contain added vitamin D;

refer to label for content.

^ Values based on data for products without added vitamin A. Product may contain added vitamin A; refer to label for content.

^ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
¡CE CREAM, VANILLA, regular (approx. 10%fat), hardeiwd Item No. 01-061

Nutrients and units

Amount in 100 grams, edible portion

M«an ± itandird «rror

-B CNumbflr of

Mmplei

Amount in edible portion of

common measures of food

Approximate measure and weight ,

I c (8 f1 oz) 1/2 gal

= 133 g

-E

Amount in edible portion of

1 pound of food as purchased

Refute: 0

1,064 g

PROXIMATE:

Water. . .

Food energy •

Protein (NX 6.38)i

Total lipid (fat) . . .

Carbohydrate, toul .

Fiber

Ash .......

MINERALS:

Calcium

iron

Magnesium . . . ,

Phosphorus , . . .

Potassium

Sodium

Zjnc

VITAMINS:

Ascorbic acid . . . .

Thiamin......

Riboflavm . . . . .

Niacin

Pantothenic acid. . .

Vitamin Bg . . . .

Folacin

Vitamin B^ 2 • • *

Vitamin A

LIPtDS:

Fatty acids:

Saturated, totai....

4:0

6:0

8:0

10:0 .

12:0. ......

14:0

16:0. ......

18:0

Monounsaturatedj total.

16:1

18:1

20:1

22:1 .......

Polyunsaturated, tota! .

18:2

18:3

18:4

20:4

20:5

22:5.

22:6

Cholesterol

Phytosterols

AMINO ACIDS:

Tryptophan

Threonine

Isoieucine

Leucine»

Lysine

Methionine

Cystine , .

Phenylalanme

Tyrosirie

Valine

Arginine

Histidine

Alanine

Asparticacid

Glutamicacid

Giycine .

Proline

Serine ,

i •

I kcal

g

g

g

g

g

mg

mg

mg

mg

mg

mg

mcg

mcg

IRE.

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

mg

mg

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

60.80

202

847

3.61

10.77

23.85

0

.97

132

.09

14

101

193

87

1.06

.53

.039

.247

.101

.492

.046

.470

100

408

6.70

.35

.21

.12

.27

.30

1.08

2.83

1.30

3.11

.24

2.71

.40

.24

.16

45

.051

.163

.218

,354

.286

.091

.033

.174

.174

.242

.131

.098

.124

.274

.756

.076

.350

.196

0.4130

.0630

.0878

.088

4.87

.008

.46

4.06

7.65

6.8

.250

.0024

.0134

.0074

28.8

35

74

195

10

31

8

10

8

14

7

19

11

12

4

1

8

2

1

2.1

80.86

269

,126

4.80

14.32

31.72

0

1.29

176

.12

18

134

257

116

1.41

.70

.052

.329

.134

.654

.061

133

543

.625

8.92

.46

.28

.16

.36

.40

1.44

3.77

1.74

4.14

.32

3.60

.53

.32

.21

59

646.91

2,153

9,012

38.41

114.59

253.76

0

10.32

1.406

.96

148

1,075

2,052

929

11.28

5.64

.415

2.628

1.075

5.235

.489

22

5.001

1,064

4,341

71.33

3.72

2.20

1.28

2.87

3.22

11.52

30.14

13.89

33.10

2.57

28.83

4.26

2.59

1.67

476

275.79

918

3,842

15.38

48.85

108.18

0

4,40

599

.41

63

458

875

396

4.81

2.40

.177

1.120

.458

2.232

.209

10

2.132

454

1,851

30.41

1.58

.94

.55

1.22

1.37

4.91

12.85

5.92

14.11

1.09

12.29

1.81

1.10

0.71

203

.068 .542 .231

.217 1.734 .739

.290 2,324 .991

.470 3.763 1.604

.381 3.046 1.299

.120 .963 .411

.044 .355 .151

.232 1.854 .791

.232 1.854 .791

.321 2.571 1.096

.174 1.391 ,593

.130 1.042 .444

.166 1.324 .565

.364 2.914 1.242

1.005 8.043 3.429

.102 .813 .346

.465 3.721 1.5Ô6

.261 2.089 .891

AH-8-1 (1976)
ICE CREAM, VANILLA, rich (approx. 16% fat), hardened item No. 01-M2

Nutrients and units

Amount in 100 grams, edible portion Amount in edible portion of

œmmon measures of food

Mean ± standard arror

-B C "

Number of

samplei

Amount in edible portion of

t pound of food as purchased

Approximate measure and weight Refuse: 0

1 c (8 fl oz) Ml gal

= 148 g = 1,188 g

£ p .

PROXIMATE:

Water , . .

Food energy • •

Protein {NX 6.38) •

Total lipîd (fat) . . .

Carbohydrate, total .

Fiber .......

Ash .......

MINERALS:

Calcium

iron

Magnesium ....

Phosphorus ....

Potassium

Sodium

Zinc .......

VITAMINS:

Ascorbic acid ....

Thiamin

Riboflavîn

Niacin

Pantothenicacîd. . .

Vitamsn B5 ....

Folacin

Vitamin B12 • •

Vitamin A

LIPIDS:

Fatty acids:

Saturated, total....

4:0

6:0

8:0

10:0

12:0. ......

14:0

16:0. ......

18:0

Monounsaturated, total.

16:1

18:1

20:1

22:1

Polyunsaturated, totaî .

18:2

18:3

18:4

20:4

20:5

22:5

22:6

Cholesterol

Phytosterols

AMINO ACIDS:

Tryptophan

Threonine

Isofeucine

Leucine

Lysine ........

Methionine

Cystine

Phenyialanine

Tyrostne .

Valine

Arginlne

Histidine

Aianine .

Aspartic acid

Glutamicacid

Glycine

Proline

Serine

%

I kcal

\ kj

g

g

g

g

mg

mg

mg

mg

mg

mg

mg

mg

mg

mg

mcg

mcg

iRE.

\lU .

mg

g

58.87

236

988

2.79

16.00

21.59

0

.75

102

11'

78

149

73

.07

148

605

.82

.41

.030

.191

.078

.380

.036

Z

.363

9.96

.52

.31

.18

.40

.45

1.61

4.21

1.94

4.62

.36

4.02

.59

.36

.23

59

.039

.126

.169

.273

.221

.070

.026

.135

.135

.187

.101

.076

.096

.212

.584

.059

.270

.152

87.13

349

»462

4.13

23.68

31.95

0

1.11

151

.10

16

115

221

108

1.21

.61

.044

.283

.115

.562

.053

.537

21c

897

14.74

.77

.46

.26

.59

.66

2.38

6.23

2.87

6.84

.53

5.96

.54

.34

699.38

2,805

11,739

33.14

190.08

256.49

0

8.91

.83

1,213

127*

927

U771

9.74

4.87

.356

2.269

.927

4.514

.428

19

4.312

1,758

7,199

118.32

6.16

3.65

2.12

4.77

5.34

19.12

50.00

23.04

54.90

4.26

47.82

7.06

4.29

2.76

703

058 .468

186 1.496

250 2.005

405 3.247

327 2.629

104 .831

038 .307

199 1.600

199 1.600

276 2.218

150 1.200

112 .899

142 1.143

313 2.514

865 6.941

087 .701

400 3.211

225 1.803

267.03

1,071

4,482

12.66

72.58

97.93

0

3.40

463

.32

49

354

676

332

3.72

1.86

.136

.866

.354

1.724

.163

7

1.647

671

2,749

45,18

2.35

1,39

.81

1.82

2,04

7.30

19.09

8,80

20,96

1.62

18.26

2,70

1,64

1,06

269

.179

.571

.766

1.240

1.004

.317

,117

.611

.611

.847

.458

.343

.436

,960

2.650

.268

1.226

AH-8-1 (1976)
ICE CREAM, FRENCH, VANILLA, soft serve ítem No. 01-063

Amount In edible oortion of Amount in edible portion of

Amount ml 00 grams, edible portion

common measures of food 1 pound of food as purchased

Nutrients and units

Number of

samplet

Approximate measure and weight Refuse: 0

Mean ± standard error 1 C (8 fl oz) 1/2 gal

= 173 g - 1,384 g

F

PROXIMATE:

Water g , . , 59.76 + 0.3610 11 103.38 827.08 271.07

tkcal . . 218

\k! . . . 911

377 3,014 988

Food energy U577 12.613 4,134

Protein (NX 6.36) .... g . 4.07 7.04 56.33 18.46

Total lipid (fat) g 13.02 + .5078 11 22.52 180.20 59.06

Carbohydrate, tota! . . . , g 22.13 38.28 306.28 100.38

Fiber .... g •

g ' '

0

1.02

0

1.76

0

14.12

0

Ash 4.63

MINERALS:

Calcium mg.

mg.

mg.

136

.25

14

236

.43

25

1,886

3.46

198

618

Iron 1.13

Magnesiunrj , . 65

Phospliorus mg. 115 199 1,594 523

Potassium mg. 195 338 2,704 886

Sodium mg. 89 153 1,228 402

Zinc mg. 1.15 1.99 15.92 5.22

VITAMINS:

Ascorbic acid mg. .53 .92 7.34 2.40

Thiamin mg. .046 .080 .637 .209

Ribofiavin mg.

. mg.

mg.

.259

.103

.616

.448

.178

1.066

3.585

1.426

8.525

1,175

Niacin .467

Pantothenic acid 2.794

Vitamin B5 mg. .055 .095 .761 .249

Folacin mcg . . 5 9 73 24

Vitamin 819 mag . . .576 .996 7.972 2.613

iRE. . . 115

t/t/. . . 459

199 1,592 522

Vitamin A

794 6,353 2,082

LIPIDS:

Fatty acids:

Saturated, total g 7.81 13.51 108.07 35.42

4:0 g ' .39 .68 5.42 1.78

6:0 g .23 .40 3.22 1.05

8:0 . g .

. g

.14

.30

.24

.52

1.88

4.20

.62

Î0:0 1.38

12:0 . g . .34 .59 4.70 1.54

14:0 g . 1.22 2.11 16.88 5.53

16:0 g . . . 3.38 5.86 45.85 15.35

18:0 . g 1.54 2.66 21.27 6.97

M onou nsaturated, tota1. , ' g . 3.86 6.68 53.46 17.52

16:1 g ' .30 .52 4.17 1.37

18:1 g • 3.38 5.85 46.80 15.34

20:1 - g ,

22:1 g

Polyunsaturated, total . . g .57 .98 7.86 2.58

18:2 . g . . . .38 .65 5.19 1.70

18:3 . g .18 .31 2.48 .81

18:4 ' g '

20:4 . . , g .01 .01 ,10 .03

20:5 . g .

22:5 g

22:6 g '

Cholesterol . mg. 89 153 1,226 402

Phytosterols , . mg.

AMINO ACIDS:

Tryptophan i . .058 .100 .797 .261

Threonine . g • .188 .325 2.604 .853

Isoleucine g . . .244 .423 3.383 1.109

Leuctne . g .

. g

. g .

.393

.317

- .102

.680

.549

.177

5.438

4.393

1.417

1.782

Lysine 1.440

Methionine .464

Cystine . g . .042 .072 .576 .189

Phenyialanine . g • .195 .337 2.692 .882

Tyrosine . g . .194 .335 2.684 .880

Valine . g .

. g .

.269

.163

.466

.281

3.729

2.250

1.222

Arginine .737

Histidine . g . • . .109 .188 1.506 .493

Alanine . g . .147 .255 2.037 .668

Asparticacid . g ' .312 .540 4.322 1.417

Giutamicacid . g • . .812 1.405 11.239 3.684

Glycine . g . .090 .156 1.249 .40,9

Proline . g . . .369 .638 5.101 1.672

Serine , g . .234 .405 3.242 1,062

AH-8-1 (1976)
ICE MILK, VANILLA, hardened ItemNo. Ot-064

Amount In 100 grams, edible portion

Nutrients and units

Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

PROXIMATE:

Water. .....

Food energy • - •

Protein (NX 6.38)

Total lipid (fat) . .

Carboliydrate, total

Fiber . . .

Ash ...

MINERALS:

Calcium . .

Iron . . .

Magnesium

Phosphorus

Potassium ,

Sodium . ,

Zinc , . .

VITAMINS:

Ascorbic acid

Thiamin . .

Riboflavin .

Niacin . .

Parstothenic acid,

Vitamin Bg

Folacin . .

Vitamin B"! 2

Vitamin A

LIPIDS:

Fatty acids:

Saturated, total

4:0.

6:0.

8:0.

10:0,

12:0.

14:0.

16:0.

18:0.

Monounsaturated

16:1

18:1

20:1

22:1

Polyunsaturatedj

18:2. , 18:3.

18:4.

20:4.

20:5.

22:5 .

22:6.

Cholesterol

Phytosterols

AMI NO ACIDS:

Tryptophan

Threonîne .

Isoleucine .

Leucine . .

Lysine . .

Methionine

Cysti ne . .

Fhenylatanine

Tyrosi ne .

Vaüne . .

Arginine. .

I^îstidine. .

Alanine . .

Aspartic acid

Glutamic acid

Glycine , .

Protîne . .

Serine . .

g •

(kcal

1 kj

g

g

g

g

g

mg

mg

m

mg

mg

mg

mg

mcg

tncg

iRE.

\w.

Mean ± standard error Number of

samptei

Approximate measure

1 C {8 fl oz)

and weight Refuse; 0

1/2 gai

= 131 g = 1,048 g

c D-- G

68.62 + 0.2098 171 89.89 719.14 311.26

140 184 1.469 636

587 769 6.148 2,661

3.94 + .132 27 5.16 41.29 17.87

4.30 ^ .0499 279 5.63 45.06 19.50

22.11 28.96 231.71 100.29

0 0 0 0

1.03 + .0333 3 1.35 10.79 4.67

134 + 9.78 8 176 1,409 610

.14 + .018 7 .18 1.47 .64

14 + .88 7 19 149 64

99 + 7.8 8 129 1,035 448

202 + 11.6 8 265 2.117 916

80 + 4.8 8 105 836 362

.42 + .12 6 .55 4.40 1.90

.58 .76 6.08 2.53

.058 + .0048 4 .076 .608 .263

.265 f- .0194 4 .347 2.777 1.202

.090 2 .118 .943 .408

.505 1 .662 5.292 2.291

.065 + .0029 3 .085 .681 .295

2 3 24 10

.668 + .0513 3 .875 7.001 3.030

40 52 419 181

163 214 1,708 739

2.58 3.51 28.05 12.14

.14 .18 1.46 .63

.08 .11 .86 .37

.05 .06 .50 .22

.11 .14 1.13 .49

.12 .16 1.26 .55

.43 .57 4.53 1.96

1.13 1.48 11.85 5.13

.52 .68 5.46 2.36

1.24 1.63 13.02 5.63

.10 .13 1.01 .44

1.08 1.42 11.34 4.91

.16 .21 1.67 .72

.10 .13 1.02 .44

.06 .08 .66 .28

14 1.6

.056

.178

.238

.386

.312

.099

.036

.190

.190

.264

.143

.107

.136

.299

.825

.083

.382

.214

18 146

.073 .582

.233 1.864

.312 2.498

.506 4.045

.409 3.275

.129 1.036

.048 .382

.249 1.993

.249 1.993

.345 2.764

.187 1.495

.140 1.120

.178 1.424

.392 3.132

1.081 8.647

.109 .874

.500 4.000

.281 2.246

63

.252

.807

1.081

1.751

1.417

.448

.165

.863

.863

1.196

.647

.485

.616

1.356

3.742

.373

1.731

.972

AH-8-1 (1976)
[CE MILK, VANiLLA, soft serve Item No. 01-065

Nutrients and units

Amount in 100 grams, edibte portion

Mean ± standard error

-B CNumber of

tamptei

Amount in edibte portion of

common measures of food

Approximate meaiure and weight

1 c (8 f1 oz) 1/2 gal

= 175 g = 1,400 g

Amount in edible portion of

1 pound of food as purchased

Refuse: 0

PROXIMATE:

Water. . .

Food energy • •

Protein (NX6.38) .

Total lipid (fat) . . .

Carbohydrate, total .

Fiber

Ash

MINERALS:

Calcium

Iron

Magnesium . . , .

Phosphorus ....

Potassium

Sodium

Ztnc

VfTAMtNS:

Ascorbic acid....

Thiamin

Rtboflavin .....

Niacin

Pantothenic acid. . .

Vitamin Bg ....

Folacin

Vitamin B32 • -

Vitamin A

LIPIDS:

Fatty acids:

Saturated, total, . . .

4:0

6:0

8:0

10:0

12:0

14:0. ......

16:0. .,..,.

18:0

Monounsaturated, total,

I61I .......

18:1

20:1

22:1

Poiyunsaturated, totaf .

18:2

18:3

18:4

20:4

20:S

22:5

22:6

Cholesterol

Phytosterols ......

AMINO ACIDS:

Tryptophan

Threonine

Isoleucine

Leucine

Lysine

Methionine ......

Cystine

Phenylaianine

Tyrosine

Valine

Arginine

Histidlne

Alanine

Asparticacid

Glutamicacid

Glycine

Proline

Serine

g '

i kcal

1 kj .

g '

g .

g •

g

g '

mmg.

mg.

mgmg.

mcg

mcg

iRE.

\W .

g

g

S

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

mg

mg

g

g

g

g

g

g

g

g

g

8

g

g

g

g

g

g

g

g

69.64

128

534

4.59

2.64

21.93

D

1.20

157

17"

115

236

93

.16

25

lOQ

.49

.67

.067

.309

.105

.589

.076

3

.780

1.64

.09

.05

.03

.07

.07

.27

.69

.32

.76

.06

.66

.10

.06

.04

.055

.207

.278

.450

.364

.115

.042

.222

.222

.307

.166

.124

.158

.348

.961

.097

.445

.250

0.1530

.116

45

67

121.87

223

935

8.03

4.62

38.38

0

2.10

.28

274

29'

202

412

163

.86

1.17

.117

.541

.184

1.031

.133

5

1.365

44

175

2.88

.15

.09

.05

.12

.13

.46

1.22

.56

1.33

.10

1.10

.17

.10

.07

13

974.96

1,787

7.480

64.26

36.96

307.02

0

16.80

24

2,195

2

231

1,613

3,298

1,303

6.86

9.38

.938

4.326

1.470

8.246

1.064

38

10.920

350

1.400

23.01

1.20

.71

.41

.93

1.04

3.72

9.72

4.48

10.68

.83

9.30

1.37

.84

.54

106

.113 .906

.363 2.901

.486 3.888

.787 6.295

.637 5.096

.201 1.612

.074 .594

.388 3.102

.388 3.102

.538 4.301

.291 2.327

.218 1.742

.277 2.216

.609 4.875

1.682 13.456

.170 1.360

.778 6.225

.437 3.495

315.89

579

2,424

20.82

11.98

99.47

0

5.44

711

.73

75

523

1,069

422

2.22

3.04

.304

1.402

.476

2.672

.345

12

3.538

113

454

7.45

.39

.23

.13

.30

.34

1.20

3.15

1.45

3.46

.27

3.01

.44

.27

.17

34

.294

.940

1.260

2.040

1.651

.522

.193

1.005

1.005

1.393

.754

.565

.718

1.579

4.360

.441

2.017

1.132

AH-8-1 (1976)
SHERBET, ORANGE Item No. 01-066

Amount in tOO grams, edible portion

Nutrients and units

PROXIMATE:

Water . . . g '

fkcaî

I kj

Food energy • • •

Protein {NX 6.38). .

Totaj lipid (fat) g

Carbohydrate, tota! ..... g

Fiber g

Ash g

MINERALS^

Calcium mg

Iron . . . . , mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg

Vitamin Bg mg

Folacin meg

Vitamin B12 meg

Vitamin A | '

LIPIDS:

Fatty acids:

Saturated, total g

g

S

4:0. . . . . .

6:0

8:0

10:0

12:0

14:0

16:0. .....

18:0 ......

Monounsaturated, tota!

16:1

18:1

20:1

22:1 ......

folyunsaturated, total

18:2. g

18:3 g

18:4 g

20:4 g

20:5 g

22:5 g

22:6 g

Cholesterol mg

Phytosterols mg

AMINOACfDS:

Tryptophan g

Threonine g

Isoleucine g

Leucine g

Lysine g

Methionine g

Cystine , , , g

Phenylalanine g

Tyrosine g

Valine g

Argînine . g

Histidine g

Alanine ..... g

Aspartic acîd g

Glutamîcacid g

Gîycine g

Proline g

Serine g

Mean ± standard error

B C

Number of

samples

66.07

140

586

1.12

1.98

30.43

Trace

.40

54

.16

38

1G3

46

.69

2.00

.017

.046

.068

.032

.013

7

.082

20

96

.23

.06

.04

.02

.05

.06

.20

.52

.24

.57

.04

.50

.07

.04

.03

.016

.051

.068

.110

.089

,028

.010

.054

.054

.075

.041

.030

.039

.085

.235

.024

.108

.061

Amount in edibte portion of

common measures of food

Approximate measure and weight

1 c (8 f1 oz) 1/2 gal

=193 g = 1,542 g

E F

Amount in edible portion of

1 pound of food as purchased

Refuse:û

0.3048

.0516

.0571

6.9

.027

1

5.6

22.7

10

.48

39

41

23

127.52

270

1,130

2.16

3.82

58.73

Trace

.77

103

15'

74

198

.31

1.33

3.86

.033

.089

.131

.062

.025

14

.158

39

185

2.38

.12

.07

.04

.10

.11

.38

1.00

.46

1.10

.09

.96

.14

.09

.06

14

1.018.80

2,158

9,031

17.27

30.53

469.23

Trace

6.17

.47

827

2.

120

594

1.585

706

10.64

30.84

.262

.709

1.049

.493

.200

111

1.264

308

1.480

19.00

.99

.59

.34

.77

.86

3.07

8.03

3.70

8.82

.68

7.68

1.13

.69

.44

113

.030 .244

.098 .780

.131 1.045

.212 1.692

.171 1.370

.054 .433

.020 .160

.104 .834

.104 .834

.145 1.156

.078 .625

.059 .468

.075 .596

.164 1.310

.453 3.616

.046 .365

.209 1.673

.118 .939

299,69

635

2,657

5.08

8.98

138.03

Trace

1.81

243

.73

35

175

466

208

3.13

9.07

.077

.209

.308

.145

.059

33

.372

91

435

5.59

.29

.17

.10

.22

.25

.90

2.36

1.09

2.59

.20

2.26

.33

.20

.13

33

.072

.229

.307

.498

.403

.127

.047

.245

.245

.340

.184

.138

.175

.385

1.064

.107

.492

.276

AH-8-1 {1976}
COFFEE WHITENEñ {nondairyh t-IQUID (frozen), œntaining hydrogenated vegetable oil and soy protein^ Item No. 01-067

Amount in 100 grams, edible pK>rtJon

Nutrients and units

PROXIMATE:^

Water . . . , g '

i kcal

i kj

8

Vitamin A '

Food energy

Protein (NX 5.71) .

Total lipid (fat) g

Carboliydrate, total ..... g

Fiber g

Asfi g

MINERALS:^

Calcium mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VITAMINS:^

Ascorbic acid mg

Thiamin mg

Riboflavin , . , mg

Niacin mg

Pantothemc acid mg

Vitamin Bg mg

Folacin meg

Vitamin B12 meg

I RE,

LIPiDS:

Fatty acids:

Saturated, total g

4:0 g

6:0. , g

8:0 g

10:0 g

12:0 g

14:0 g

16:0. g

18:0 g

Monoun saturated, total. , . g

16:1 . g

18:1 g

20:1 g

22:1 g

Polyunsaturated, total . , . g

18:2 . g

18:3 g

18:4. . g

20:4 g

20:5 g

22:5 g

22:6 g

Cholesterol mg

Phytosterols mg

AMINO ACIDS:

Tryptophan g

Threonine g

Isoleucine g

Leucine g

Lysine g

Methionine g

Cystine g

Phenylalanîne g

Tyrosine g

Valîne g

Arginîne g

Histidine g

Alanine g

Asparticacid g

Glutamicacid g

G!ycine g

Pfoiine g

Serine g

Mean ± standard error Number of

samples

77.27 + 1.107

136

560

1.00 + .118

9.97 + .276

11.38

0

.38 + .091

9 + 2

.03 + .03

Trace

64 + 13

190 I- 39.6

79 + 17

.02

0

0

0

0

0

0

0

0

9 + 3

89 + 33

1.94

7.55

.03

.02

.015

.043

.056

.085

.068

.015

.018

.055

.037

.055

.080

.028

.047

.125

.201

.047

.060

.057

Amount in edible portion of

common measures of food

Approximate measure and weight

1/2 C

Amount in edible portion of

1 pound of food as purchased

Refuse: 0

.243

.008

1/2 fl Qz = 15 g

11

14

42

11.59

20

85

.15

1.50

1.71

0

.05

1

Trace

Trace

10

29

12

Trace

0

0

0

0

0

0

0

0

1

13

.29

1.13

Trace

Trace

.002

.007

.008

.013

.010

.002

.003

.008

.006

.008

.012

.004

.007

.019

.030

.007

.009

.009

120 g

92.72

163

681

1.20

n.96

13.66

0

.46

n

.04

Trace

77

229

95

.02

0

0

0

0

0

0

0

0

11

107

2.32

Trace Trace .01

.01 + .007 Trace .02

.06 + .03 .01 .07

.02 + .006 Trace .02

.88 + .11 .13 1.06

.98 + .056 .15 1.17

7.56 1.13 9.07

.07

.03

.03

.018

.052

.067

.102

.082

.018

.021

.066

.045

.067

.096

.033

.056

.150

.241

.055

.071

.069

350.50

615

2,575

4.54

45,22

51.62

0

1.72

42

r

291

864

359

.14

.09

0

0

0

0

0

0

0

0

40

404

8.79

.02

.06

.28

.09

4.01

4.43

34.29

34.29

.12

.10

.067

.197

.252

.384

.311

.067

.080

.249

.170

.252

.363

.126

.212

.566

.910

.213

.270

.260

^ Fatty acid values shown do not apply to all products containing hydrogenated vegetable oil,which is generally soybean, cottonseed,

safflower, or blends thereof. Products are available whose saturated, monoünsaturated,and polyunsaturated fatty acid contents per 100-

food are as follows: 1.80. 4.67, 3.04; 1.49. 4.41, 3.70; and 2.83, 2.97, 3,81 g.

^ Includes data for samples containing 1 auric acid oil and sodium caseinate.

^ Contributed largely from beta-carotene used for coloring.

** Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
COFFEE WHITENER (nondairy), LIQUID {frozen), containing lauric add oil and sodium caseinate^ Item No. 01-068

Amount in 100 grams, edible portion

Nutrient «id units

PROXIMATE:^

Water. . . , g •

{kcal

g .

g '

g

g '

g '

Food energy • • •

ProteîniNX 6.29) '

Totaî lipid (fat) ....

Carbohydrate, total . .

Fiber

Ash .

MtNEflALS:^

Calcium. mg.

Iron mg.

Magnesium mg.

Phosphorus . , mg.

Potassium mg.

Sodium mg.

Zinc ........... mg.

VITAMINS:^

Ascorbic acid mg.

Thiamin . , , mg.

Rifaoflavin . . . . , mg.

Nîacin mg.

Pantothenic acid mg.

Vitamin Bg mg,

Foîacin meg

Vitamin B^2 ^^g

fRE. Vitamin A

hu.

LIPIDS:

Fatty acids:

Saturated, total....

4:0

6:0

8:0

10:0

12:0,

14:0

16:0

18:0

Monounsaturated, total.

16:1

18:1

20:1 .......

22:1

Pofyunsaturated, totaî ,

18:2

18:3

18:4

20:4 .

20:5

22:5 g

22:6 g

Choiesterol mg

Phytosterofs mg

AMINO ACIDS:

Tryptophan . g

Threonine g

tsoieucine g

Leucine g

Lysine g

Methlonlne g

Cystlne g

Phenylalamne g

Tyrosîne g

Vatine g

Arginlne. g

Histidine , g

Alanine . . . , . g

Asparticacid g

Glutamicacid g

Glycine g

Proline g

Serine g

Mean ± standard error Number of

samples

Anviunt in edible portion of

common measures of food

Approximate meaiure and weight

Amount in edible portion of

t pound of food as purchased

Refuse: 0

77.27

136

571

1.00

9.97

n.38

0

.38

9

.03

Trace

64

190

79

.02

0

0

0

0

0

0

0

0

9

89

9.30

.11

Trace

Trace

.014

.042

.061

.099

.080

.030

.004

.054

.057

.072

.040

.030

.031

.071

.227

.020

.113

.062

1.107

.118

.276

.091

.03

13

39.6

17

3

33

.036

1/2 fl oz = 15 g

E

1/2 c = 120

F

n

14

42

18

11.59

20

86

.15

1.50

1.71

0

.06

1

Trace

Trace

Í0

29

12

Trace

0

0

0

0

0

0

0

0

1

13

1.40

.02

Trace

Trace

.002

.006

.009

.015

.012

.005

.001

.008

.009

.011

.006

.004

.005

.011

.034

.003

.017

.009

92.72

164

685

1.20

n.96

13.65

0

.46

11

.04

Trace

77

229

95

.02

0

0

0

0

0

0

0

0

11

107

11.16

.13

Trace

Trace

^ Lauric oils include modified coconut oil, hydrogenated coconut oil, and/or palm kernel oil.

^ Includes data for samples containing hydrogenated vegetable oil and soy protein.

^ Contributed largely from beta-carotene used for coloring.

* Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

350.50

619

2,590

4.54

45.22

51.62

0

1.72

42

r

291

864

359

.14

.09

0

0

0

0

0

0

0

0

40

404

42.20

.35 + .046 18 .05 .42 1.58

.28 + .039 18 .04 .33 1.26

6.61 +- .318 18 .99 7.94 30.00

1.00 + ,0920 18 .15 1.20 4.54

.43 + .052 18 .06 .52 1.96

.60 + .092 18 .09 .72 2.71

.11 .02 .13 .48

.48

.01

.01

.017 .063

.051 .192

.074 .278

.118 .448

.097 .365

.036 .138

.005 .019

.064 .243

.069 .260

.086 .325

.048 .180

.035 .134

.038 .142

.085 .321

.273 1.031

.024 .091

.135 .511

.074 .279

AH-8-1 (1976)
COFFEE WHITENER (nondairy), POWDERED item No. 01-069

Values apply to products conta ning lauric acid oil and sodium caseinate as Ingredients.^

Mirl-rionl« anri iini«e

Amount in 100 grams, edible portion Amount in edible portion of

comnwn measures of food

Amount in edible portion of

1 pound of food as purchased

Mean ± standard error Number of

samptei

Approximate measure and weight Refuse:0

1 tsp = 2 g 1 c = 94 g

PROXIMATE;

D E F G

Water 2.21

546

+ 0.137 25 0.04

11

2.08

514

10.02

r kcal .

' * * * 1 fey. .

2.479

Food energy • > • 2.287 46 2,150 10,374

Protein (NX 6.29). .... g • 4.79 + ,179 26 .10 4.50 21.73

Totat lipid (fat) . . . .... g . . 35.48 + .4203 40 .71 33.35 160.94

Carbohydrate, total . .... g . . 54.88 1.10 51.59 248.94

Fiber .... g . ^ 0 0 0 0

Ash .... g . . 2.64 + .0912 23 .05 2.48 11.98

MINERALS:

Calcium .... mg. . 22 + 3.3 16 Trace 21 101

Iron .... mg. . 1.15 + .356 9 .02 1.08 5.22

Magnesium . . . . .... mg. . 4 + 1 8 Trace 4 18

Phosphorus . . . . .... mg. . 422 + 29.4 19 8 397 1,914

Potassium .... mg, . 812 + 41.4 18 16 763 3,682

Sodium .... mg. . 181 + 21.3 23 4 170 821

Zinc .... mg. . .51 1 .01 .48 2.31

VITAMINS:

Ascorbic acid .... . , . , mg. . 0 0 0 0

Thiamin .... mg. . 0 0 0 0

Riboflavina . . . . .... mg. . .165 + .0929 5 .003 .155 .748

Niacin .... mg. . 0 0 0 0

Pan tothe nie acid. . . .... mg. . 0 0 0 0

Vitamin Bg . . . . .... mg. . 0 0 0 0

Folactn .... mcg . 0 0 0 0

Vitamin Bi 2 . . . . .... mcg . 0 0 0 0

.... P^- 20 + 6.8 4 Trace 19 92

Vitamin A . • • • 203 + 67.7 4 4 191 921

LIPIDS:

Fatly acids:

Saturated, toiat. . . .

4:0

6:0

8:0

10:0

12:0

14:0

16:0

18:0

Monounsaturated, total.

16:1

18:1

20:1

22:1

Poiyun saturated, total ,

18:2

18:3

18:4 ,

20:4. ......

20:5

22:5

22:6

Choîesterol

Phyíosterols

AMINO ACIDS:

Tryptophan .,..,.

Threonine

tKileucine

Leucine

Lysine

Methionine

Cystine

Phenylalanine

Tyrosine

Valine

Arginine

Histidine

Alanine

Aspartic acid

Glutamicacid

Giycine

Proline

Serine .,....,.

32.52 .65

.97

.01

Trace

.01 +

.16

.008

.02

.066

.203

.294

.473

.385

.145

.021

.257

.274

.343

.190

.142

.150

,339

1.088

.096

.540

.295

30.57

1.33 + .296 8 .03 1.25

1.46 + .199 8 .03 1.37

13.58 + .4125 8 .27 12.76

5.99 + .328 8 .12 5.63

3.75 + .266 8 .08 3.53

6.34 + .931 8 .13 5.96

.97 .02 .91

.91

Trace .01

Trace Trace

Trace .01

.001 .062

.004 .190

.006 .276

.009 .445

.008 .362

.003 .137

Trace .019

.005 .241

.005 .258

.007 .322

.004 .178

.003 .133

.003 .141

.007 .319

.022 1.023

.002 .090

.011 .508

.006 .277

147.53

6.04

6.61

61.60

27.16

17.02

28.75

4.39

4.39

.06

.02

,05

.301

.919

1.333

2.145

1.748

.660

.093

1.164

1.244

1.554

.860

.642

.680

1.537

4.936

.435

2.449

1.337

* Lauric oils include modified coconut oil, hydrogenated coconut oil, and/or palm kernel oil.

^ Values based on data for products containing added riboflavin used for coloring. Product may not contain added riboflavin.

^ Contributed largely from beta-carotene used for coloring.

•* Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
DESSERT TOPPING inondairy), POWDERED Item No. 01-070

Values apply to products containing 1 auric acid oil and sodium caseinate as ingredients.

Nutrients and units

Amount in 100 grams, edible portion

Mean ± standard error Nuniber of

samples

Amount in edible portion of

common measures of food

Approximate measure and weight

amount to prepare

1 tbsp = 1.3 g

Amount in edible portion of

1 pound of food as purchased

Refuse: 0

1-1/2 oz= 42.5 g

PROXIMATE:

Water g .

I- j / *^«' Food energy • j

Protein (NX 6.29). . . . . g

Total lipld (fat) g

Carbohydrate, total g

Fiber g

Así! g

MINERALS:

Calcium mg

Iron . . , , . mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc , . . mg

VITAMINS:

Ascorbic acid ........ mg

Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg

Vitamin Bg mg

Folacîn meg

Vitamin 6^2 ^^^S

Vitamin A {in

LIPIDS:

Fatty acids:

Saturated, total g

4:0 g

6:0 g

8:0 g

10:0 g

12:0 g

14:0 g

16:0 g

18:0 g

Monounsaturated, total, . . g

^è-.'i g

18:1 g

20:1 g

22:1 g

Pol yunsaturated, total . . . g

18:2. . g

18:3 g

18:4 g

20:4 . g

20:5 g

22:5 g

22:6 g

Cholesterol mg

Phytosterols mg

AMI NO ACIDS:

Tryptophan g

Threonine g

Isoleucine g

Leucine g

Lysine g

Methiontne g

Cystîne g

Phenylaianine . g

Tyrosîne . g

Vailne g

Arginine g

Histidine g

Alanine g

Asparticacîd g

Glutamtcacid g

Glycine , g

Proline g

Serine g

1.47

577

2,415

4.90

39.92

52.54

0

1.17

17

2

74

166

122

0

0

0

0

0

0

0

0

108

1.077

36.65

.60

.45

.45

.068

.207

.301

.484

.394

.149

.021

.263

.280

.351

.194

.145

.153

.347

1.113

.098

.552

.301

0.914

.314

1.073

.384

2.6

35

33, E

.67 + .45

.96 + .34

14.51 + 1.050

5.75 + .296

5.43 + .268

9.41 + .538

.60

.35

.10

0.02

8

31

.06

.52

.68

0

.02

Trace

0

G

G

0

0

G

0

0

1

14

.48

.01

.01

.01

.001

.003

.004

.006

.005

.002

Trace

.003

.004

.005

,003

.002

.002

.005

.014

.001

.007

.004

0.62

245

1,027

2.08

16.97

22.33

0

.50

31

71

52

0

0

0

0

0

0

0

0

46

458

15.58

01 .28

01 .41

19 6.16

08 2.44

07 2.31

12 4.00

01 .26

.26

.19

.19

.029

.088

.128

.206

.168

.063

.009

.112

.119

.149

.082

.062

.065

.147

.473

.042

.235

.128

6.67

2,618

10,956

22.23

181.08

238.32

0

5.31

75

333

753

551

0

G

0

G

G

G

0

G

489

4.885

166.25

3.04

4.37

65.80

26.06

24.62

42.67

2.72

2.72

2.03

2.03

.307

.940

1.364

2.194

1.788

.675

.095

1.191

1.272

1.590

.880

.657

.696

1.572

5.050

.445

2.505

1.368

Laurie oils include modified coconut oil. hydrogenated coconut oil, and/or palm kernel oil.

Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

Contributed largely from beta-carotene used for coloring.

AH-8-1 (1976)
DESSERT TOPPING (nondalry}, POWDERED, prepared with whole milk Item No. 01-071

Topping is made by whipping a blend of 1*1/2 oz of powdered dessert topping and 1/2 c of whole milk.

Amount in 100 grams, edible portion

Nutrients and units

I kcal

g

PROXIMATE:

Water g

Food energy

Protein (NX 6.35). .

Total lîpid (fat) ....

Carbohydrate, tota! , .

Fiber

Ash

MINERALS:

Calcium mg

Iron 1 mg

Magnesium -"^ mg

Phosphorus mg

Potassium mg

Sodium mg

^¡nc^ mg

ViTAMtNS:

Ascorbic acid mg

Thiamin mg

Rtboflavin mg

Niacin mg

Pantothenic acid. mg

Vitamin 8g mg

Folacin meg

Vitamin B72 »^^^

Vitamin A ^ P^"

LiPIDS:

Fatty acids:

Saturated, total....

4:0

6:0

8:0

10:0

12:0

14:0. ......

16:0

18:0

Monounsaturated, total.

16:1

18:1

20:1

22:1 .

Pojyunsaturated, total .

18:2

18:3

18:4

20:4

20:5

22:5

22:6

Cholesterol mg

Phytosterols mg

AMI NO ACIDS:

Tryptophan g

Threonine ......... g

ísoleucine g

Leucine g

Lysine g

Methionine g

Cystine g

Phenylalanine g

Tyrostne g

Vaîine g

Arginine g

Hîstîdine g

Alanine g

Asparticacid ........ g

Glutamicacid g

Glycine g

Proline g

Serine g

g

g

Mean ± standard error

-B CNumber of

samples

Amount in edible portion of

common measures of food

Approximate measure and weight

65.65

189

791

3.60

12.41

16.53

0

.81

90

10*

86

151

66

.04

.27

.68

.027

.117

.060

.226

.030

¿I

.257

49

361

10.68

.08

.05

.19

.30

3.70

1.68

1.99

2.65

.84

.05

.75

.20

.17

.03

10

Trace

.050

.159

.219

.354

.287

.097

.028

.180

.185

.247

.134

.101

.120

.267

.776

.075

.369

.205

1 tbsp = 4 g

E

2.67

8

32

.14

.50

.66

0

.03

4

Trace

Trace

3

.01

.03

.001

.005

.002

.009

.001

Trace

.010

2

14

.43

Trace

Trace

.01

.01

.15

.07

.08

.11

.03

Trace

.03

.01

.01

Trace

1 c = 80 g

F

53.32

151

633

2.88

9,93

13.22

O

.65

72

8*

69

121

53

.03

.22

.54

.022

.094

.048

.181

.024

3

.206

39

289

8.55

.06

.04

.16

.24

2.96

1.34

1.59

2.12

.68

.04

.60

.16

.13

.03

Trace 8

Trace Trace

.002 .040

.006 .127

.009 .175

.014 .283

.011 .229

.004 .078

.001 .023

.007 .144

.007 .148

.010 .197

.005 .107

.004 .081

.005 .096

.011 .214

.031 .620

.003 .060

.015 .295

.008 .164

Amount in edible portion of

1 pound of food

Refuse: 0

302.32

858

3.589

15.33

56.29

74.98

0

3.67

409

.18

44

339

684

298

1.22

3.08

.122

.531

.272

1.025

.136

16

1.166

222

1,637

48.45

.35

.21

9.04

12.02

3.82

.24

3.42

.91

.75

.16

44

Trace

.229

.720

.993

1.605

1.301

.440

.129

.818

.838

1.119

.609

.458

.545

1.211

3,518

.339

1.572

.928

Values based on amount contributed by whole milk.

includes amount contributed from beta-carotene used for coloring,

AH-8-1 (1976)
DESSERT TOPPING (nondaify), PRESSURIZED

Values apply to products containing laurlc acid oil and sodium caseinate as ingredients, i

Item No. 01-072

Nutrients and units

Amount in 100 grams, edible portion

Mean ± standard error Number of

lamplei

Anraunt in edible portion of

common measures of food

Approximate measure and weight

1 tbsp = 4 g c = 70 g

— F

Amount in edible portion of

1 pound of food as purchased

Refute: 0

PROXIMATE:

Water g .

Food energy \ ^j

Protein {NX 6.29) g

Totaîlipid {fat) g

Carbohydrate, total , , , . . g

Fiber g

Ash g . MINERALS:

Calcium mg

Iron mg

Magnesium ........ mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thtamin mg

Riboflavin mg

Nîacin mg

Pantothenic acid mg

Vitamin Bg mg

Folacin meg

Vitamin B^2 ^^^

fRE. Vitamin A '

\IU.

LiPtOS:

Fatty acids:

Saturated, total, g

4:0 g

6;Ö g

8:0 g

10:0. g

12:0. ........ g

H:0 g

16:0 g

18:0 g

Monounsaturated, total, . . g

16:1 g

18:1 . g

20:1 g

22:1 g

Polyunsaturated, total . . . g

18:2 g

18:3 g

18:4 g

20:4 g

20:5. g

22:5 g

22:6. g

Cholestérol mg

Phytosterols mg

AMINO ACIDS:

Tryptophan g

Threonine g

Isoîeucine g

Leucine g

Lysine g

Methionine g

Cystine g

Phenytalanine g

Tyrosine ......... g

Valine g

Arginine g

Histidine g

Alanine g

Aspariicacid g

Glutamtcacid g

Gîycine g

Proiîne g

Serine g

60.37

264

mo3

.98

22.30

16.07

0

.28

5

r

18

19

62

.02

.01

0

0

0

0

0

0

0

0

47

473

18.91

1.93

.24

.24

0.4372

.67

.9950

.080

7.6

14

14

.014

.041

.060

.09?

.079

.030

.004

.053

.056

.070

.039

.029

.031

.069

.223

.020

.110

.060

3.2

32.3

1.46

.19

4

13

1

3

5

2

1

4

3

5

1

1

1

3

1

2.42

11

44

.04

.89

.64

0

.01

Trace

Trace

Trace

1

1

2

Trace

0

0

0

0

0

0

0

0

2

19

.76

.08

.01

.01

.001

.002

.002

.004

.003

.001

Trace

.002

.002

.003

.002

.001

.001

.003

.009

.001

.004

.002

42.26

184

772

.69

15.61

11.25

0

.20

.01

1

13

13

43

.01

0

0

0

0

0

0

0

0

33

331

13.24

.45 + .031 3 .02 .32

.64 + .060 3 .03 .45

8.01 + 1.08 3 .32 5.61

3.25 + .431 3 .13 2.27

2.41 + .200 3 .10 1.68

4.17 + .680 3 .17 2.92

1.93 .08 1.35

1.35

.17

.17

.009

.029

.042

.068

.055

.021

.003

.037

.039

.049

.027

.020

.021

.049

.156

.014

.077

.042

^ Laurie oils include modified coconut oil. hydrogenated coconut oil. and/or palm kernel oil.

^ Contributed largely from beta-carotene used for coloring.

3 Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

273.84

1.195

5,002

4.44

101.15

72.89

0

1.27

24

5*

83

87

279

.09

.04

0

0

0

0

0

0

0

0

215

2.146

85.79

2.04

2.91

36.35

14.72

10.92

18.90

8.74

8.75

1.09

1.09

.061

.188

.273

.439

.358

.135

.019

.238

.254

.318

.176

.131

.139

.314

1.010

.089

.501

.274

AH-8-1 (1976)
DESSERT TOPPING (nondaiiy), SEMISOLID (frozen) Item No. 01-073

Values apply to products containing 1 auric add oil and sodium caseinate as ingredients.^

Amount in edible portion of Amount in edible portion of

Amount in 100 grams, edible portion

common measures of food 1 pound of food as purchased

Nutrients and units

Mean ± standard error

Number of

samplet

Rafuie:0

1 tbsp = 4 g 1 c = 75 g

E F

2.01 37.66

PROXIMATE:

WatAr . c . 50.21 + 1.046

D

17 227.75

Food energy ( ^^

318 13 239 1,444

U332 53 999 6,042

Protein (NX 6.29) g . . 1.25 + .240 17 .05 .94 5.67

Tota! (ipid (fat) g . .

Carbohydrate, total g * -

25.31 +

23.05

.2817 19 1.01 18.98

.92 17.29

114.81

104,56

Fiber g . . 0 0 0 0

Ash g ' • .18 + .063 13 .01 .14 .82

MINERALS:

Calcium ntg. . 6 + A 13 Trace 5 29

Iron mg. . .12 + .018 7 Trace .09 .54

Magnesium ........ mg. .

Phosphorus mg. .

2 +

8 +

.09

.7

10

13

Trace 1

Trace 6

8

35

83 Potassium mg. . 18 + 1.0 10 1 14

25 +

.03 +

4.2

.002

14

11

1 19

Trace .02

115

Zinc tng. .

.14

VITAMINS:

Ascorbic acid ........ m|[. . 0 0 0 0

TWamIn t»g. . 0 0 0 0

Riboflavin m - 0 2 0 0 0

Niacin ..,.....,. mg. . 0

0

0 0

0 0

0

Pantothenic acid mg. . 0

Vltamfn Bg mg. 0 0 0 0

Folacin meg 0 0 0 0

Vitamin B|2 ^"('g 0 0 0 0

Vitamin A ^ {^^' 86 + 5.6 12 3 65 391

861 + 55.7 12 34 646 3.905

LIPIDS:

Fatty acids:

Saturated, total g . 21.78 .87 16.34 98.81

4:0. g .

6:0 g .

8:0 g . .64 2 .03 .48 2.89

10:0 g . ,90 2 .04 .68 4.11

12:0 g . 8.84 2 .35 6.63 40.08

14:0 g . 3.76 2 .15 2.82 17.04

16:0 g . 3.09 2 .12 2.32 14.03

18:0 g . 4.58 Z .18 3.44 20.78

Monounsaturated, total. . . g . 1.62 .06 1.21 7.33

16:1 g . .24 2 .01 .18 1.09

18:1 g . 1.38 2 .06 1.03 6.24

20:1 g .

22:1 g .

Polyunsaturated, total . , . g . .52 .02 .39 2.37

18:2 g . .30 2 .01 .23 1.38

18:3 g . .22 2 .01 .16 .99

18:4 g .

20:4 g .

20:5 g .

22:5 g .

22:6 g .

Cholesterol mg. 0 0 0 0

Phytosterols mg. 3

AMINOACiDS:

Tryplophan g . .017 .001 .013 .078

Threonine g . .053

. . .077

.123

. . .101

.038

.002 .040

.003 .058

.005 .093

.004 .075

.002 .028

.240

Isoîeuclne g .

.348

Leucine g

.560

Lysine . . g •

.456

Methtonine g .

.172

Cystine g . . .005 Trace .004 .024

Phenylalamne g . .067 .003 .050 .304

Tyrosîne g .072 .003 .054 .325

Valine g . . .089 .004 .067 .406

Arginine g • .049 .002 .037 .224

Histidine g .037 .001 .028 .168

Afanine .......... g • .039

.088

.002 .029

.004 .066

.178

Asparticacid g •

.401

Gîutamicacid g . . . .284 .011 .213 1.288

.025

. . .141

. . .077

.001 .019

.006 .106

.003 .058

.114

Proline g

.639

Serine g •

.349

Laurie oils include modified coconut oil, hydrogenated coconut oil, and/or palm kernel oil.

Contributed largely from beta-carotene used for coloring.

Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
IMITATION SOUR CREAM (nondairy), cuttured Item No. 01-074

Values apply to products containing 1 auric acid oil and sodium easelnate as ingredients.^

Nutrients and units

PROXIMATE:

Water. . .

tkcal

t kj

g

g

g

g

Amount In 100 grams, edible portion Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

Mean ± standard error Number of Approximate measure and weight Refuse: 0

1 oz = 28 g 1 c - 230 g

71.15

— C

2 20.17

F

163.64

G

322.74

208 59 479 946

872 247 2,007 3.957

2.40 + 0.721 3 .68 5.52 10.89

19.52 + .4183 9 5.53 44.90 88.54

6.63 1.88 15.25 30.07

0 0 0 0

.30 1 .08 .69 1.36

2

2

2 1 6 11

44 2 13 102 202

160 2 46 369 728

102 + 28.0 3 29 235 463

0 0 0 0

0 0 0 0

0 0 0 0

0 0 0 0

0 0 0 0

0 0 0 0

0 0 0 0

0 0 0 0

0

0

0

0

0

0

0

0

17.79

1.03

1.01

8.14

3.36

1.98

2.24

.59

.59

.06

.06

5.04

.17

.02

.02

40.92

Food energy

Protein (NX 6.29) . .

Total lipid (fat) g

Carboliydrate, total g

Fiber g

Ash g

MINERALS:

Calcium mg

Iron mg

Magnesium tng

Phosphorus mg

Potassium . t»g

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg

Vitamin Bg mg

Folacin meg

Vitamin B^2 *"^g

Vitamin A^ | *

LIPIDS:

Fatty acids;

Saturated, total g

4:0 g

6:0 g

8:0 g

10:0

12:0

14:0.

15:0. ......

18:0

Monounsaturated, total.

16:1

18:1

20:1

22:1

Polyunsaturated, total .

18:2.

18:3

18:4

20:4

20:5

22:5

22:6

Cholesterol mg

Phytosterols . , mg

AMI NO ACIDS:

Tryptophan g

Threonine g

isoîeucine g

Leucine g

Lysine g

Methionine g

Cystine g

Phenylatanine g

Tyrosîne g

Valtne g

Arginîne g

Histidine g

Alanine g

Asparticâcid ........ g

Giutamicacid g

Glycine g

ProJine g

Serine g

^ Laurie oils include modified coconut oil, hydrogenated coconut oil, and/or palm kernel oil.

^ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

^ Values based on data for products without added beta-carotene used for coloring. Product may contain added beta-carotene.

2 .29 2.35

2 .28 2.32

2 2.31 18.72

2 .95 7.74

2 .56 4.55

2 .64 5.16

.17 1.35

1.36

.13

.13

80.70

4.66

4.56

36.92

15.26

8.99

10.18

2.67

2.67

.25

.25

AH-8-1 (1976)
IMITATION Ml LK containing blend of hydrogenated vegetable oils, fluid ^ Item No. 01-075

Product is made in semblance of milk by combining fats or oiTs other than milk fat with food solids, excluding milk solids. Values

apply to products containing sodium caseinate as protein source.

Nutrients and units

PROXIMATE:

Water g .

r j / ^'^"l Food energy ' ' ' ' ^ ' ' ' \ uj

Protein (NX 6.29) g

Tota! îipid (fat) g

Carbohydrate, total g

Fiber , g

Ash g

MINERALS:

Calcium mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VITAMINS: ^

Ascorbic acid mg

Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid. ...... mg

Vitamin B5 mg

Folacin meg

Vitamin B^ 2 ^^S

Vitamin A "{rr;

LIPIOS:

Fatty acids:

Saturated, total g

4:0 g

6:0

8:0

10:0

12:0

14:0

16:0

18:0

Monoun saturated, total.

16:1

18:1

20:1

22:1

Polyunsaturated, total .

18:2

18:3

18:4

20:4

20:5

22:5 .

22:6 g

Cholesterol mg

Phytosterols mg

AMI NO ACIDS:

Tryptophan g

Threonine g

Isoleuclne .,.....,. g

Leucine g

Lysine g

Methionine g

Cystîne g

Phenylalamne g

Tyrosine g

Valine g

Arginine. g

Histîdîne g

Alanine g

Asparticacid g

Glutamicacid g

Gîycine g

Proiîne g

Serine g

Amount in 100 grams, edible portion Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

Uiimhpr ni Approximate measure and weight Refuse: 0

Mean ± standard erfor samples

1 c = 244 g 1 qt = 976 g

B c D- E F G

88.18 + 0.1105 20 215.15 860.64 399.98

61 150 600 279

257 628 2.510 1,167

1.75 + .214 21 4.27 17.08 7.94

3.41 + .118 18 8.32 33.28 15.47

6.16 15.03 60.12 27.94

0 0 0 0

.50 + .026 16 1.22 4.88 2.27

32 1- 7.9 14 79 317 147

.39 + .13 13 .95 3.81 1.77

6 + 1 14 16 62 29

74 + 7.4 15 181 724 337

114 + 15.0 12 279 1,116 518

78 4- 9.5 14 191 764 355

1.18 + 1.04 13 2.88 11.52 5.35

0 0 0 0

.012 + .0041 13 .029 .117 .054

.088 -1- .029 14 .215 .859 .399

0 0 0 0

0 0 0 0

0 0 0 0

0 0 0 0

0 0 0 0

0 0 0 0

0 0 0 0

.77

Trace

.024

.074

.107

.173

.141

.053

.008

.094

.100

.125

.069

.052

.055

.124

.398

.035

.197

.108

1.87 7.48

Trace 8 .01 .03

Trace 8 .01 .04

.02 + .006 9 .05 .18

.03 + .007 9 .06 .26

.41 + .039 9 1.00 4.02

.31 + .022 9 .76 3.04

2.00 4.88 19.50

.02 + .005 9 .05 .21

1.98 + .0801 9 4.83 19.32

.49 1.19 4.76

.36 + .053 9 .89 3.55

.04 + .008 9 .10 .38

10 Trace

.059 .236

.181 .722

.262 1.048

.422 1.686

.344 1.374

.130 .519

.018 .073

.229 .915

.244 .978

.305 1.222

.169 .676

.126 .505

.134 .535

.302 1.208

.970 3.880

.086 .342

.481 1.925

.263 1.051

3.48

.01

.02

.09

.12

1.87

1.41

9.06

.10

2.21

1.65

.18

.110

.336

.487

.784

.639

.241

.034

.425

.454

.568

.314

.235

.249

.562

1.803

.159

.895

.488

^ Vegetable oils include soybean, cottonseed, and/or safflower. Product may contain added vitamin D; refer to label for content.

^ Values based on data for products containing added thiamin and riboflavin. Product may contain other added vitamins, notably ascorbic

acid and vitamin A; refer to label for content.

' Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
IMITATION MILK containing fauríc acid oil, fluid ^ Item No. 01-076

Product is made In semblance of milk by combining fats or oils other than milk fat with food solids, excluding milk solids. Values

apply to products containing sodium caseínate as protein source.

Nutriente and units

PROXIMATE:

Water, . .

i kcal

\kj .

Food energy

Protein (NX 6.29)' .... g , .

Total lipid (fat) g -

Carbohydrate, total g • .

Fiber g - >

Ash , . . . . g . .

MINERALS:

Calcium mg. .

Iron mg. .

Magnesium mg. •

Piiosphorus mg. .

Potassium mg. .

Sodium mg. .

Zinc mg. .

VITAMINS: 2

Ascorbic acid mg, .

Thiamin mg. .

Riboflavin ......... mg. .

Niactn mg. .

Pantotiienicacid mg. .

Vitamin Bg mg. .

Foiacin meg .

Vitamin B12 meg .

jRE. Vitamin A -

\lU.

LIPIOS:

Fatty acids:

Saturated, total g

4:0 g

6:0 g

8:0 g

10:0 g

12:0, g

14:0 g

16:0 g

18:0 g

Monounsaturated, total. . . g

16:1 g

18:1 g

20:1 g

22:1 g

Polyunsaturated, total . . , g

18:2 g

18:3 g

18:4 g

20:4 g

20.5. ........ g

22:5 g

22:6 g

Cholesterol mg

Phytosterols mg

AMINO ACtDS:

Tryptophan g

Threonifie g

Isoleucine g

Leucine g

Lysine g

Methionine g

Cystine g

Phenylaianîne g

Tyrosîne g

Valine g

Arginine g

Histidine g

Alanine g

Aspartic acid g

Glutamicacid g

Glycine g

Proline g

Serine g

3.04

.19

.18

1.42

.59

.33

.31

.18

0

.18

.01

.01

Trace

.024

.074

.107

.173

.141

.053

.008

.094

.100

.125

.069

.052

.055

.124

.398

.035

.197

.108

7.41 29.64

2 .47 1.88

2 .43 1.72

2 3.47 13.87

2 1.44 5.78

2 .80 3.18

2 .76 3.04

.43 1.72

2 0 0

2 A3 1.72

.02 .08

2 .02 .08

2 0 0

Trace

.059 .236

.181 .722

.262 1.048

.422 1.686

.344 1.374

.130 .519

.018 .073

.229 .915

.244 .978

.305 1.222

.169 .676

.126 .505

.134 .535

.302 1.208

.970 3,880

.086 .342

.481 1.925

.263 1.051

Anwunt in 100 grams. edible portton Amount in edible portion of

common measures of food

Amount

1 pound 0

i^efUte: 0

n edible portion of

f food as purchased

Number of

Minpïe»

and Weight

Mean ± itatutard trror

1 c = 244 g 1 qt = 976 g

B u D G

88.18 215.16 860.64 399.98

61 150 600 279

257 628 2,510 1.167

1.75 4.27 17.08 7.94

3.41 8.32 33.28 15.47

6.16 15.03 60.12 27,94

0 0 0 0

.50 1.22 4.88 2.27

32 79 317 147

.39 .95 3.81 1.77

6 16 62 29

74 181 724 337

114 279 1.116 518

78 191 764 355

1.18 2,88 11,52 5.35

0 0 0 0

.012 .029 .117 .054

.088 .215 .859 .399

0 0 0 0

0 0 0 0

0 0 0 0

0 0 0 0

0 0 0 0

0 0 0 0

0 0 0 0

13.78

.87

.80

6.45

2.69

1.48

1.41

.80

0

.80

.04

.04

.110

.336

.487

,784

.639

.241

,034

.425.

.454

.568

.314

.235

.249

.562

1.803

.159

.895

,488

* Laurie oils include modified coconut oil, hydrogenated coconut oil, and/or palm kernel oil. Product may contain added vitamin 0;

refer to label for content.

^ Values based on data for products containing added thiamin and riboflavin. Product may contain other added vitamins, notably ascorbic

acid and vitamin A; refer to label for content.

^ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
MILK, WHOLE, 3.3% fat, fluid Item No. 01^077

Values apply to pasteurized and raw products.

Amount in 100 grams, edibto portion

Nutrtent» «id units

PROXIMATE

Water . .

Food energy

8 '

ikcal

Í kj

Protein {NX 6.38) g

Total liplct{fat)^ g

Carbohydrate, total g

Fiber g

Ash g

MINERALS:

Calcium mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Ribofiavin .......... mg

Niacin mg

Pantothenic acid mg

Vitamin Bg mg

Folacin meg

Vitamin Bi2 »^cg

i RE Vitamin A

i/t/.

LIPIDS:

Fatty acids;

Saturated, total....

4:0

6:0

8:0

10:0

12:0

14:0

16:0

18:0

Monounsaturated, total.

16:1

18:1

20:1 .......

22:1

Polyunsaturated, total ,

18:2

18:3 g

18:4 g

20:4. . g

20:5 g

22:5 g

22:6 g

Cholesterol mg

Phytosterols mg

AMINO ACIDS:

Tryptophan g

Threonine ......... g

Isoleucine g

Leucine g

Lysine g

Methionine g

Cystine g

Phenylaîanine g

Tyrosîne g

Vaüne g

Arginine g

Histidine g

Alanine . . . . g

Asparticacid g

Glutamicacid g

Glycine g

Proline g

Serine g

Mean ± standard «rror

87.99

61

257

3.29

3.34

4.66

0

.72

119

13*

93

152

49

.05

.38

.94

.038

.162

.084

.314

.042

5

.357

31

126

2.08

.11

.06

.04

.08

.09

.34

.88

.40

.96

.08

.84

Trace

Trace

.12

.08

.05

Trace

Trace

Trace

Trace

Trace

14

Trace

.046

.149

.199

.322

.261

.083

.030

.159

.159

.220

.119

.089

.113

.250

.689

.070

.319

.179

0.0060

.0027

.0056

.0010

.251

.0009

.15

.20

.352

1.1

.0089

.044

.0016

.0020

.0034

.0107

.0032

.5

.0116

.0018

.001

.0009

.002

.002

.0042

.011

.0055

.002

.011

.003

.003

.17

Afumber of

samptos

1.242

4.209

1,029

710

1,054

606

1,052

596

694

53

48

115

43

128

15

16

42

8

75

2.800

2,800

52

68

89

89

89

88

88

71

78

74

65

113

Annount in edtbk< portion of

oommon n^uri» of food

A|>pfoximate meaturtt and wclght

1 c = 244 g

E

214.70

150

627

8.03

8.15

11.37

0

1.76

.12

291

33*

228

370

120

.93

2.29

.093

.395

.205

.766

.102

12

.871

76

307

5.07

.26

.16

.09

.20

.23

.82

2,14

.99

2.35

.18

2.05

.30

.18

.12

33

\ qt = 976 g

F

858.78

600

2,510

32.11

32.60

45.48

0

7.03

1.165

.49

131

912

1.479

478

3.71

9.17

.371

1.581

.820

3.065

.410

49

3.484

303

1,230

20.29

1.06

.63

.36

.82

.92

3.28

8.57

3.95

9.42

.73

8.20

1.21

.74

.47

133

.113 .453

.362 1.449

.486 1.943

.786 3.146

.637 2.547

.201 .805

.074 .297

.388 1.550

.388 1.550

.537 2.149

.291 1.163

.218 .871

.277 1.107

.609 2.436

1.681 6.724

.170 .679

.778 3.110

.437 1.746

Amount in edible portion of

1 pound of food as purchased

Refute: 0

399.12

279

1.166

14.92

15.15

21.14

0

3.27

542

.23

61

424

687

222

1.72

4.26

.172

.735

.381

1.424

.191

23

1.619

141

572

9.43

.49

.29

.17

.38

.42

1.52

3.98

1.84

4.38

.34

3.81

.56

.34

.22

62

.211

.674

.903

1.462

1.184

.374

.138

.720

.720

.999

.540

.405

.515

1.132

3.125

.316

1.446

.812

^ If vitamin D is added, each quart contains 400 lU.

^ Values based on all market average. Minimunj standards for fat vary In different States. Selection of values to be used in dietary

calculations may need to be based on information at local level,

^ Values based on data for butter.

AH-8-1 (1976)
MILK, WHOLE, PRODUCER, 3.7% fat, fluid Item No. 01-078

Values apply to pasteurized and raw products.

Nutrients and units

Amount in 1(X) grams, edible portion

Mean + »tandarc! error

-B C

Numbw of

tampht

Amount in edibfe portion of

oomrTKin n»»»ures of f(»d

Approxmrate metwre and waight

1 c = 244 g

E

1 qt = 976 g

F

Amount in t^ible portion of

1 pound of food as pufdiased

Refute: 0

PROXIMATE:

Water g .

_ , / kcal

Food energy | . .

Protein (NX 6.38)^ .... g .

Total lipid (fat) ^ g .

Carbohydrate, total g .

Fiber g .

Ash g .

MINERALS:

Calcium mg.

Iron mg.

Magnesium . mg.

Phosphorus mg.

Potassium ......... mg.

Sodium mg.

Zinc mg.

VITAMINS:

Ascorbic acid mg.

Thiamin mg.

Ribofiavin mg.

Niacin mg.

Pantothenicacid, ...... mg.

Vitamin Bg mg.

Folacin meg

Vitamin B^2 ^^S

ÍRE. Vitamin A •

l/t/.

LtPIDS:

Fatty acids:

Saturated, total g

4:0. g

6:0 g

8:0 , g

10:0 g

12:0 g

14:0. g

16:0 . g

18:0. . g

Monounsaturated, totaî. . . g

16:1 g

18:1 g

20:1 g

22:1 g

Polyunsaturated, total . . . g

18:2 g

18:3 g

18:4 g

20:4. g

20:5 g

22:5 g

22:6 . g

Cholesterol W'

Phytosterols m¡

AMINO ACIDS:

Tryptophan g

Threonine g

Isoleucine g

Leucine , . g

Lysine g

Methionine ........ g

Cystlne g

Phenyfalanine g

Tyrosîne g

Vaiine g

Arginine g

Histidine g

Alanine g

Aspartic acid g

Glutamîcacid g

Glycine g

Proiine g

Serine g

87.69

64

269

3.28

3.66

4.65

0

.72

.05

119

13*

93

151

49

.38

1.47

.038

.161

.084

.313

.042

5

.356

34

138

2.28

.12

.07

.04

.09

,10

.37

.96

.44

1.06

.08

.92

Trace

Trace

.14

.08

.05

Trace

Trace

Trace

Trace

Trace

14

Trace

.046

.148

.198

.321

.260

.082

.030

.158

.158

.220

.119

.089

.113

.249

.687

.069

.318

.178

213.96

157

655

8,00

8.93

11.35

0

1,76

.12

290

33*

227

368

119

.93

3.59

.093

.393

.205

.764

.102

12

.869

83

337

5.56

.29

.17

.10

.22

.25

.90

'2.35

1.08

2.58

.20

2.25

.33

,20

.13

35

855.85

626

2,621

32.01

35.72

45.38

0

7.03

1,161

.49

131

909

1,474

476

3.71

14.35

.371

1.571

.820

3.055

.410

49

3.475

332

1,347

22.24

1.16

.69

.40

.90

1.00

3.59

9.40

4.33

10.32

.80

8.99

1.33

.81

,52

140

.113 .452

.361 1.445

.484 1.937

.784 3.136

.635 2.539

.201 .803

.074 .296

.386 1.545

.386 1.545

.536 2.143

.290 1.159

.217 .868

.276 1.104

.607 2.429

1.676 6.704

.169 .677

.775 3.101

.435 1.741

397.76

291

1,218

14.88

16.60

21.09

0

3.27

540

.23

61

422

685

221

1.72

6.67

.172

.730

.381

1.420

.191

23

1.615

154

626

10.33

.54

.32

.19

.42

.47

1.67

4.37

2.01

4.80

.37

4.18

.62

.38

.24

65

.210

.672

.900

1.457

1.180

.373

.138

.718

.718

.996

.539

.403

.513

1.129

3.116

.315

1.44Í

.809

^ The value, 3.66% > is considered valid as a national average for milk on the farm production basis.

AH-8-T (1976)
MILK, LOWFAT, 2% fat, fluid i Item No. 01-079

Amount in 100 grams, edible portion

Nutrients and units

PROXIMATE:

Water g .

i kcal

\ kj .

g

g

g •

g .

g '

Xiu.

Food energy

Protein (NX 6.38). .

Tout tlpid (fat) ....

Carbohydrate, toul . .

Fiber

Ash

MINERALS:

Calcium. f»g^ .

Iron mg, .

Magnesium mg, .

Phospliorus mg. .

Potassium mg. .

Sodium mg. ,

Zinc mg. .

VITAMINS:

Ascorbic acid mg. ,

Thiamin mg, .

Riboñavin mg. .

Niacin mg. .

Pantothenicacid mg. .

Vitamin Bg ntg. .

Folacin mcg .

Vitamin Bf 2 mcg .

Vitamin A ^ |^^- *

UPIDS:

Fatty acids:^

Saturated, total g

4:0 g

6:0 g

8:0 g

10:0 g

12:0. g

14:0. ........ g

16:0 . g

18:0 g

Monounsaturated, total. . . g

16:1 g

18:1 g

20:î g

22:1 g

Poiyunsaturated, total . . . g

18:2 g

18:3 g

18:4 g

20:4 g

20:5 g

22:5 g

22:6 g

Cholesterol mg

Phytosterols mg

AMINO ACIDS:

Tryptophan g

Threonine g

Isoleucine g

Leucine g

Lysine g

Methionine g

Cystîne g

Phenylalanine g

Tyrosine g

Valine g

Arginine g

Histidine g

Alanîne g

Asparîicacid . g

Glutamlcacîd. ....... g

Glycine g

Proline . g

Serine g

Mean ± itandard error

-B CNumber of

samplei

89.21

50

208

3.33

1.92

4.80

0

.74

122

14"

95

154

50

.05

57

205

1.20

.06

.04

.02

.05

.05

.19

.50

.23

.56

.04

.48

.39

.95

.039

.165

.086

.320

.043

5

.364

.07

-04 +

.03 +

.047

.150

.201

.326

.264

.084

.031

.161

.161

.223

.121

.090

.115

-.253

.697

.070

.323

.181

Amount in edibie portion of

common measures of food

Approximate meosur« and weight

1 c = 244 g 1 qt = 976 g

E f

0.0068

.0195

244

346

259

.001

.0009

.0005

.001

.001

.0031

.0082

.0039

.002

.0080

.002

.002

52

68

89

89

89

88

88

88

71

78

74

65

If vitamin D is added, each quart contains 400 lU.

Values based on addition of vitamin A to level of 2,000 lU per quart.

Values based on data for fat extracted from whole milk.

217.67

121

507

8.12

4.68

11.71

0

1.81

297

33*

232

377

122

.12

.95

2.32

.095

.403

.210

.781

.105

12

140'

500

.888

2.92

.15

.09

.05

.12

.13

.47

1.23

.57

1.35

.10

1.18

.17

.11

.07

18

870.69

485

2.029

32.50

18.74

46.85

0

7.22

1,187

.49

133

928

1,507

487

3.81

9.27

.381

1.610

.839

3.123

.420

50

3.553

561

2.000

n 66

.61

.36

.21

.47

.53

1.88

4.93

2.27

5.41

.42

4.71

.70

.42

.27

73

.115 .458

.367 1.467

.492 1.966

.796 3.184

.644 2.578

.204 .815

.075 .301

.392 1.569

.392 1.569

.544 2.175

.294 1.177

.220 .881

.280 1.121

.616 2.466

1.701 6.806

.172 .688

.787 3.148

.442 1.768

Amount in edible portion of

1 pound of food as purchased

Refute: 0

404.66

225

943

15.10

8.71

21.77

0

3.36

552

.23

62

431

700

226

1.77

4.31

.177

.748

.390

1.452

.195

23

1.651

259

930

5.42

.28

.17

.10

.22

.24

.88

2.29

1.06

2.52

.20

2.19

.32

.20

.13

34

.213

.682

.914

1.480

1.198

.379

.140

.729

.729

1.011

.547

.410

.521

1.146

3.163

.320

1.463

.822

AH-8-1 (1976)
MILK, LOWFAT, 2% fat, with nonfat milk sdlds added, fluid ^

Values for protein are average for products containing less than 10% milk-derived nonfat solids.

containing concentrated skim milk or nonfat dry milk as the added milk-derived ingredtent{s).

item No. 01-080

All other values apply to products

Nutrients and units

PROXIMATE:

Water. . .

i kcal

8

Food energy • • •

Protein (NX 6.38) . •

Total lipid (fat) ....

Carbohydrate» total g .

Fiber g .

Ash g .

MINERALS:

Calcium mg.

Iron mg.

Magnesium mg.

Phosphorus mg.

Potassium mg.

Sodium mg.

Zinc tng.

VITAMINS;

Ascorbic acid mg,

Thiamin mg.

Ríboflavín mg.

Niacin . , . mg.

Pantothenic acid mg.

Vitamin B5 mg.

Folacin meg

Vitamin B^2 **^^S

Vitamin A

ÍRE.

LIPID5:

Fatty acids: ^

Saturated, total g

4:0. g

6:0 g

8:0. g

10:0. g

12:0 g

14:0 g

16:0......... g

18:0 g

Monounsaturated, total. . . g

16:1 g

18:1 g

20:1 .g

22:1 g

Polyunsaturated, total . . . g

18:2 g

18:3 . g

18:4 g

20:4 g

20:5 g

22:5 g

22:6 g

Cholesterol mg

Phytosterols mg

AMINO ACIDS:

Tryptophan g

Threonine g

tsoleucine g

Leucine g

Lysine g

Methionine g

Cystine g

Phenylalanine g

Tyrosine g

Vatine g

Arginine g

Histidine. g

Alanine g

Asparticacîd g

Glutamicacid g

Glycine g

Proline g

Serine g

.049

.157

.211

.341

.276

.087

.032

.168

.168

.233

.126

.094

.120

.264

.729

.074

.337

.189

18 74

.120 .481

.385 1.539

,516 2.063

.835 3.341

.676 2.705

.214 .855

.079 .315

.412 1.646

.412 1.646

.571 2.283

.309 1.235

.231 .925

.294 1.176

.647 2.587

1.785 7.142

.180 .722

.826 3.303

.464 1.855

Amount in 100 grams, edible portion Amount in edible portion of

common measures of food

Amount

1 pound(

Refuie: 0

in edible portion of

3f food as purchased

Number of

•amples

and weight

Mean ± itandard error

1 c = 245 g 1 qt = 980 g

B

88.86 217.71

F

870.83 403.07

51 125 500 231

213 523 2,090 968

3.48 + 0.0240 59 8.53 34.10 15.78

1.92 + .0098 559 4.70 18.82 8.71

4.97 12.18 48.71 22.54

0 0 0 0

.77 1.89 7.55 3.49

128 313 1,251 579

.05 .12 .49 ,23

14 35 141 65

100 245 979 453

162 397 1,589 735

52 128 514 238

.40 .98 3.92 1.81

1.00 2.45 9.80 4.54

.040 .098 .392 .181

.173 .424 1.695 .785

.090 .220 .882 .408

.336 .823 3.293 1.524

.045 .110 .441 .204

5 13 52 24

.382 .936 3.744 1.733

57 140 561 259

204 500 2.000 926

1.20 2.93 11.71 5.42

.06 + .001 52 .15 .61 .28

.04 + .0008 68 .09 .36 .17

.02 + .0005 89 .05 .21 .10

.05 + .001 89 .12 .47 .22

.05 + .001 89 .13 ,53 .24

.19 + .0026 88 .47 1.89 .88

.50 + .0069 88 1.24 4.95 2.29

.23 + .0033 88 .57 2.28 1.06

.56 1.36 5.43 2.52

.04 î- .001 71 .10 .42 .20

.48 + .0057 78 1.18 4.73 2.19

.07 .18 .70 .32

.04 + .002 74 .11 .42 .20

.03 + .002 65 .07 .27 .13

34

,223

.713

.955

1.546

1.252

.396

.146

.762

.762

1.056

.572

.428

.544

1.198

3.306

.334.

1.529

.859

^ If vitamin D is added, each quart contains 400 lU,

^ Values based on addition of vitamin A to level of 2,000 lU per quart.

^ Values based on data for fat extracted fríHn whole milk.

AH-8-1 (1976)
MILK. LOWFAT, 2% fat, protein fortified, fluid > Item No. 01-081

Product contains not less than 10^ milk-derived nonfat solids. Values apply to products containing concentrated skim milk or nonfat

dry milk as the added milk-derived ingredient(s).

Nutrients «id units

PROXIMATE:

Water. . . ' 8 '

tkcal .

Food energy

Protein ÍNX 6.38) ..... g , .

Total îipid (fat) f . .

Carbohydrate, total g - .

Fiber g . .

Ash g . ^

MINERALS:

Calcium , mg. ,

iron . mg. ^

Magnesium , . mg, .

Phosphorus rng. ,

Potassium ntg, .

Sodium mg. .

Zinc mg. .

VITAMINS:

Ascorbic acid wg. .

Thiamin mg. .

Riboflavin , , mg. .

Niacin mg. .

Pantothenjc actd mg. ,

Vitamin Bg mg. .

Folacin meg .

Vitamin B^2 • • ^"^8 •

Vitamin A^ " " * " {ff/

LIRIOS:

Fatty acids: ^

Saturated, total g

4:0

6:0. ..... .

8:0

10:0

12:0

14:0

16:0

18:0

Mû nounsaturated, total.

16:1

18:1

20:1

22:1

Polyunsaturated, total .

18:2 g

18:3, .^ g

18:4 g

20:4 g

20:5 g

22:5. . g

22:6 g

Cholesterol mg

Phytosterols mg

AMINO ACIDS:

Tryptophan g

Threonine g

Isoîeucine g

Leucine g

Lysine g

Methionine g

Cystine g

Phenyîalanine g

Tyrosîne g

Valine g

Arginine. g

Hîstidine g

Alanine g

Aspartic acid g

Glutamicacîd g

Glycine g

Pfofîne g

Serine g

Amount in 100 grams, edible portion Amount in edibfe portion of Añftount in edible portion of

1 pound of food as purchased

Number of

lamplei

Approximate meaturi and weight Refute: 0

Mean ± standard error

1 c = 246 g 1 qt = 984 g

Ö

87.71 + 0.0211 119 215.77 863.07 397.85

56 137 546 252

232 572 2,286 1,054

3.95 + .0094 104 9.72 38.87 17.92

1.98 + .0098 114 4.87 19.48 8.98

5.49 13.50 54.02 24.90

0 0 0 0

.87 2.14 8.56 3.95

143 352 1.408 649

.06 .15 .59 .27

16 40 158 73

112 276 1,102 508

182 447 1.788 824

59 145 579 267

.45 1.11 4.43 2.04

1.12 2.76 11.02 5.08

.045 .111 .443 .204

.194 ,477 1.909 .880

.101 .248 .994 .458

.376 .925 3.700 1.706

.051 .125 .502 .231

6 15 59 27

.428 1.053 4.212 1.941

57 140 561 259

203 500 2,000 922

1.23 3.03 12.13 5.59

.06 + .001 52 .16 .63 .29

.04 + .0009 68 .09 .37 .17

.02 + .0006 89 .05 .22 .10

.05 + .001 89 .12 .49 .22

.06 + .001 89 .14 .55 .25

.20 + .0026 88 .49 1.96 .90

.52 + .0071 88 1.28 5.12 2.36

.24 + .0034 88 .59 2.36 1.09

.57 1.41 5.63 2.59

.04 + .002 71 .11 .44 .20

.50 + .0069 78 1.22 4.90 2.26

.07 .18 .72 .33

.04 I- .002 74 .11 .44 .20

.03 + .002 65 .07 .28 .13

.056

.178

.239

.387

.313

.099

.037

.191

.191

.264

.143

.107

.136

.300

.827

.084

.383

.215

19 76

.137 .548

.439 1.755

.588 2.352

.952 3.808

.771 3.083

.244 .975

.090 .359

.469 1.876

.469 1.876

.650 2.601

.352 1.407

.263 1.054

.335 1.340

.737 2.949

.035 8.139

.206 .822

.941 3.765

.528 2.114

35

.253

.809

1.084

1.755

1.421

.449

.166

.865

.865

1.199

.649

.486

.618

1.359

3.752

.379

1.736

.974

^ If vitamin D is added, each quart contains 400 lU.

^ Values based on addition of vitamin A to level of 2,000 lU per quart.

^ Values based on data for fat extracted from whole milk.

AH-8-1 0976)
MILK, LOWFAT, 1% fat, fluid ^ item No. 01-082

Nutrients ^d units

Vitamm A

PROXIMATE:

Water g .

Food energy | ^

Protein {NX 6.38) g

Total lipid (fat) g

Carbohydrate, total g

Fiber g

Ash g

MINERALS:

Calcium . mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboflavin mg

Niacin mg

Pantothenie acid mg

Vitamin Bg mg

FoJacin meg

Vitamin B| 2 ..,...,. meg

íRE.

\IU.

LIPIDS:

Fatty acids:3

Saturated, total g

4:0 g

6:0. ....... . g

8:0 g

10:0 g

12:0 g

14:0 g

16:0 g

1«-0 g

Monounsaturated, total. . . g

16:1 g

18:1 g

20:1 g

22:1 g

Polyunsaturated, totaî ... g

18:2 g

18:3. ........ g

18:4 g

20:4 g

20:5 g

22:5 g

22:6, g

Cholesterol mg

Phytosterots mg

AMI NO AGI DS:

Tryptophan g

Threonine g

isofeucine g

Leucine g

Lysine g

Methionine g

Cystine g

Phenyialanine g

Tyrosine g

Valine g

Argrnine. g

Histidine. g

Alanine , g

Asparticacid g

Giulamtcacid g

Glycine g

Proline g

Serine g

Amount in 100 grams, edible portion

Mean ± standard error

90.08

42

175

3.29

1.06

4.78

0

.74

123

14*

96

156

50

.05

.39

.97

.039

.167

.087

.323

.043

5

.368

59

205

.66

.03

.02

.01

.03

.03

.il

.28

.13

.31

.02

.27

.04

.02

.02

.046

.149

.199

.322

.261

.083

.030

.159

.159

.220

.119

.089

.113

.250

.689

.070

.319

.179

Amount in edible portion of

«>mnion measures of food

Approxinuite measure and weight

1 c = 244 g 1 qt = 976 g

E F

0.0531

.0168

,0466

85

87

87

.002

.001

.0006

.001

.002

.0049

.013

.0059

.001

.012

.001

.001

52

68

89

89

89

88

71

78

74

65

219.80

102

427

8.03

2.59

11.66

0

1.81

.12

300

34'

235

381

123

.95

2.37

.095

.407

.212

.788

.105

12

.898

145

500

1.6Ï

.08

.05

.03

.06

.07

.26

.68

.31

.75

.06

.65

.10

.05

.04

10

879.18

409

1,710

32.11

10.35

46.65

0

7.22

1,200

.49

135

939

1.524

493

3.81

9.47

.381

1.630

.849

3.152

.420

50

3.592

581

2,000

6.44

.34

.20

.12

.26

,29

1.04

2.72

1.25

2.99

.23

2.60

.38

.23

.15

39

.113 .453

.362 1.449

.486 1.943

.786 3.146

.637 2.547

.201 ,805

.074 ,297

.388 1.550

.388 1.550

.537 2.149

.291 1.163

.218 .871

.277 1.107

.609 2.436

1.681 6.724

.170 .679

.778 3.110

.437 1.746

Amount In edible portion of

1 pound of food as purchas«!

Rafuse:0

408.60

190

795

14.92

4.81

21.68

0

3.36

558

.23

63

436

708

229

1.77

4.40

,177

.758

.395

1.465

.195

23

1.669

268

930

2.99

,16

.09

.05

.12

.14

.48

1.26

.58

1.39

,11

1.21

.18

.11

.07

.211

.674

.903

1.462

1.184

.374

.138

.720

.720

.999

.540

.405

.515

1.132

3.125

.316

1.446

.812

^ If vitamin D is added, each quart contains 400 lU.

^ Values based on addition of vitamin A to level of 2,000 lU per quart.

^ Values based on data for fat extracted from whole milk.

AH-8-1 {1976}
MILK, LOWFAT, 1% fat, with nonfat milk sotids added, fluid ^ Item No. 01-083

Product contains less than 10% milk-derived nonfat solids. Values apply to products containing concentrated skim milk or nonfat

dry milk as the added milk-derived ingredient(s). ^^^^

Nutrients and units

Amount in 100 grams, edible portion Amount in edible portion of

common nraasures of food

Amount in edible portion of

1 pound of food as purchased

Mean ± standard error Numbar of

samplei

Approximate measure anct weight Refuse: 0

1 c = 245 g 1 qt = 980 g

E F G*

Food energy

PROXIMATE:

Water g ,

t kcal

'. ' ' ' '\ kj

Protein (NX 6.38) g

Total tipid (fat) g

Carbohydrate, total g

Fiber g

Ash g

MINERALS:

Calcium mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VITAMtNS:

Ascorbic acid mg

Thiamin mg

Ribofîavin mg

NIacin mg

Pantothenic acid mg

Vitamin Bg mg

Folacin .......... meg .

Vitamin B^2 "^^S •

Vitamin A ^ {^J*

UPIDS:

Fatty acids: ^

Saturated, total g

g

g

4:0

6:0

8:0

10:0

12:0

14:0

16:0

18:0

Monounsaturated, total

16:1

18:1

20:1

22:1

Poiyunsaturaíed, total

18:2

18:3

18:4

20:4

20:5

22:5

22:6 . g

Cholesterol , ntg

Phytosterols mg

AMI NO ACIDS:

Tryptophan g

Threonine g

Isoleucine g

Leucine g

Lysine g

Methionine g

Cystine g

Phenylalanine g

Tyrosîne g

Valine g

Arginîne g

Histidine g

Alanine g

Asparticacid g

Glutamicacid g

Glycine g

Proline g

Serine g

89.81

43

178

3.48

.97

4.97

0

.77

.05

128

14*

100

162

52

.40

1.00

.040

.173

.090

.336

.045

5

.382

59

204

.60

.03

.02

.01

.02

.03

.10

.26

.12

.28

.02

.24

.04

.02 +

.01 +

.049

.157

.211

.341

.276

.087

.032

.168

.168

.233

.126

.094

.120

.264

.729

.074

.337

.189

0.020 391

.0008

.0006

.0003

.0007

.0008

.0024

.0062

.0029

.0008

.0060

.0009

.0008

52

68

89

89

89

88

88

88

71

78

74

65

220.03

104

437

8.53

2.38

12.18

0

1.89

.12

313

35"

245

397

128

.98

2.45

.098

.424

.220

.823

.110

13

.936

145

500

1.48

,08

.05

.03

.06

.07

.24

.62

.29

.69

.05

.60

.09

.05

.04

10

880.14

418

1,748

34.10

9.51

48.71

0

7.55

1.251

.49

141

979

1,589

514

3.92

9.80

.392

1.695

.882

3.293

.441

52

3.744

581

2,000

5.92

.31

.18

.11

.24

.27

.96

2.50

1.15

2.75

.21

2.39

.35

.22

.14

39

.120 .481

.385 1.539

.516 2.063

.835 3.341

.676 2.705

.214 .855

.079 .315

.412 1.646

.412 1.646

.571 2.283

.309 1.235

.231 .925

.294 1.176

.647 2.587

1.785 7.142

.180 .722

.826 3.303

.464 1.855

407.38

193

809

15.78

4.40

22.54

0

3.49

579

.23

65

453

735

238

1.81

4.54

.181

.785

.408

1.524

.204

24

1.733

268

926

2.74

.14

.08

.05

.11

.12

.44

1.16

.53

1.27

.10

1.11

.16

.10

.06

18

.223

.713

.955

1.546

1.252

.396

.146

.762

.762

1.056

.572

.428

.544

1.198

3.306

.334

1.529

.859

^ If vitamin D is added, each quart contains 400 lU.

^ Values based on addition of vitamin A to level of 2,000 ÏU per quart.

^ Values based on data for fat extracted from whole milk.

AH-8-1 (1976)
MILK, LOWFAT, 1% fat, protein fortified, fluid > Item No. 01-084

Product contains not less than 10% mi Ik-derived nonfat solids. Values apply to products containing concentrated skim milk or nonfat

dry milk as the added milk-deriveä ingredient(s).

Nutrient and units

PROXIMATE:

Water g .

r A i kcal Food energy | ,

Protein (NX 5,38)! . . . . g

Total lipid (fat) g

Carbohydrate, total g

Fiber g

Ash g

MINERALS:

Cafcium .......... mg

iron , mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg

Vitamin Bg mg

Folacin meg

Vitamin B^2 ^cg

Viumin A ^ {^JLtPIDS:

Fatty acids: 3

Saturated, total g

4:0.

6:0

8:0

10:0

12:0. .....

14:0

16:0. .....

18:0

Monounsaturated, total

16:1

18:1

20:1

22:1

Polyunsaturated, totaf

18:2

18:3

18:4

20:4

20:5

22:5

22:6

Choiesterot mg

Phytosterols mg

AMtNO ACIDS:

Tryptophan g

Threonine g

IsoJeucine g

Leucine. g

Lysine g . Methionine g

Cystlne g

Phenyialanine g

Tyrosine g

Valíne g

Arginine , . g

Histidine g

Alanine g

Aspartlcacîd . , g

Glutamicacid g

Glycine g

Proline g

Serine g

Amount in 100 grams, edibfe portion

Mean ± standard error Number of

emplei

88.74

48

203

3.93

1.17

5.52

O

.86

.06

142

le'

111

180

58

.45

1.15

.045

.192

JOO

.373

.050

6

.425

59

203

.73

.04

.02

.01

.03

.03

.12

.31

,14

.34

.03

.29

.055

.177

.238

.385

.312

.099

.036

.190

.190

.263

.142

.107

.136

.298

.823

.083

.381

.214

.04

.03 i

.02 +

0.0278

.0279

.0237

28

25

30

.001

.0007

.0004

.0008

.001

.0028

.0073

.0034

.001

,0071

.001

.001

52

68

89

89

89

88

88

88

71

78

74

65

Amount in edible portion of

common measures of food

Approximate measure and weight

1 c = 246 g

E

218.30

119

499

9.67

2.88

13.58

0

2.12

349

.15

39

273

444

143

1.11

2.83

.111

.472

.246

.918

.123

15

1.045

145

500

1,79

,09

.06

.03

.07

.08

.29

.76

.35

.83

.06

.72

.11

.06

.04

10

1 qt = 984 g

F

873.20

477

1.994

38.67

11.51

54.32

O

8.46

.59

1.397

157'

1.093

1,774

574

4.43

11.32

,443

1.889

.984

3.670

.492

58

4.182

581

2.000

7.17

,37

.22

.13

.29

.32

1.16

3.03

1.40

3.32

.26

2.90

.43

.26

.17

39

.136 .546

.436 1.746

,585 2,340

.947 3.788

.767 3,067

,242 ,970

.089 .358

.467 1.867

.467 1.867

.647 2.588

.350 1,400

.262 1,049

.333 1.333

.733 2.934

2.024 8,098

.205 .818

.936 3.746

.526 2.103

Amount in edibte portion of

1 pound of food as purchased

Refuse: 0

402.52

220

919

17.83

5.31

25.04

0

3.90

644

.27

72

504

818

264

2,04

5.22

.204

.871

.454

1.692

.227

27

1.928

268

922

3.30

.17

.10

.06

.13

.15

.53

1.40

.64

1.53

.12

1.34

.20

.12

.08

18

.251

.805

1,079

1.746

1.414

,447

.165

.861

,861

1.193

.645

.483

.615

1.352

3.733

.377

1.727

,970

^ If vitamin D is added, each quart contains 400 lU.

^ Values based on addition of vitamin A to level of 2.000 ÍU per quart,

^ Values based on data for fat extracted from whole milk.

AH-8-1 (1976)
MtLK, SKIM, fluida item No. 01-085

Amount in 100 grams, edible portion Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

Nutrients and units

Mean ± standard error

Number of

samptes

Approximate measure and weight Refuse:0

1 c = 245 g 1 qt = 980 g

C

PROXIMATE:

Water . . 90.80 + 0.0131 170 222,46 889.84

86 342

411.8?

i kcal .

\kj. .

g

35 158

Food energy 146 358 1.432 663

Protein (NX 6.38). . . . 3.41 + .0086 295 8.35 33.42 15.47

.82

22.00

0

Total lipid (fat)

Carbohydrate, total ....

g ' '

g .

.18 -f4.85

.0075 267 .44 1.76

11.88 47.53

Fiber g

g .

0

,76 + .023 8

0 0

1,86 7.45 Ash 3.45

MINERALS:

Calcium mg. . 123 + 2.53 42 302 1.209 560

Iron tng, . .04 + .003 26 .10 .39 .18

Magnesium

Phosphorus

Potassium , . . ,

f»g. .

mg. .

mg- •

mg. .

mg. .

n +

101 +

166 +

52 +

.40 +

.30

2.83

3.40

2.1

.033

39

15

35

45

20

28 111

247 989

406 1.623

126 505

.98 3.92

52

458

751

Sodium 234

Zinc 1,81

VITAMINS:

Ascorbic acid mg. .98 2.40 9.60 4.44

Thiamin mg.

m-

. mg.

mg.

.036 +

.140 +

.088

.329

.0005

.0065

9

10

.088 .353

.343 1.372

.216 .862

,806 3.224

.163

Ribofiavin

Niacin .........

.635

.399

Pantothenic acid 1.492

.181

24

1.715

277

Vitamin B5

Folacin

Vitamin B-\2

mg.

mcg

mcg

i RE.

.040 +

5

.378 +

61

.0053

.0310

13

13

.098 .392

13 51

.926 3.704

149 598

Vitamin A^> 204 500 2,000 926

LIPIOS:

Fatty acids:

Saturated, total s . . . .117 ,287 1.146 .531

4:0 g ,009 + .0009 8 .023 .091 ,042

6:0 g • .001 + .0001 12 .003 .013 ,006

8:0 g . .002 + .0002 12 .005 .019 .009

10:0 g . .004 + ,0003 12 .009 .036 .017

12:0 g • .003 + .0003 12 .006 .025 .011

14:0 g . .017 4- .0008 12 .042 .168 .078

16:0 g .053 + .0023 12 .129 .517 .239

18:0 g • .019 + .0010 12 .046 .185 .086

Monounsaturated, tota!. . g . .047 .116 .462 .214

16:1 g . .007 + .0005 12 .016 .065 .030

18:1 g .038 + .0019 12 .093 .374 .173

20:1 g •

22:1 ' g '

Polyunsaturated, total . .

' g ' .007 .016 .064 .030

.021 18:2 • g • .005 + .0003 12 .011 .046

18:3 ' g ' .002 -t- .0002 11 .005 .018 .009

18:4 • g •

20:4 ' g .

20:5 g .

22:5 . g •

22:6 g

Cholesterol . mg. 2 -î- .07 4 4 18 8

Phytosterols . mg.

AMI NO ACIDS:

Tryptophan ' g • .048 .118 .471 .218

Threonine . g .154 .377 1.509 ,698

Isoleucine g .206 .505 2.022 .936

Leucine . g

. g

.334

.270

.818 3.274

.663 2.650

1.515

Lysine 1.227

Methionine . g • . . .086 ,210 .838 .388

Cystine ........ . g .

. g

. g

. g •

.032

. . .165

• . .165

. . .228

.077 .309

.403 1.613

,403 1.613

.559 2.237

.143

Phenylaianine ,747

.747

Valine 1.035

Arginine . g - . . .123 .302 1.210 .560

Histidine . . . . g .

. g .

.092

. - .118

.227 .906

,288 1.152

.419

Alanine .533

Asparticacid . g ' . .259 .634 2.535 1.173

Glutamicacid . g • .714 1.749 6.998 3.239

.327 Gîycine . g • . . .072 .177 .707

Proäine . g .330 .809 3.237 1.498

Serine . g ' .185 .454 1.818 .841

^ If vitamin D is added, each quart contains 400 lU.

^ Values based on addition of vitamin A to level of 2,000 lU per quart.

AH-8-1 (1976)
MILK, SKIM, with nonfat milk solids addod, fluid i

Values for protein are averags for products containing less than 10% milk-derived nonfat solids,

containing concentrated skim milk or nonfat dry milk as the added milk-derived ingredient(s).

Item No. 01-086

All other values apply to products.

Nutrients and units

PROXIMATE:

Water g .

Food energy j ^

Protein (NX 6.38} g

Total lipid (fat)^ g

Carbohydrate, totaf g

Fiber g

Ash g

MINERALS:

Calcium .......... mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium Mg

Zinc mg

VITAMINS;

Ascorbic acid mg

Thiamin mg

Rîboflavin mg

Niacrn mg

Pan tothenie acid mg

Vitamin 8g mg

Folacin meg

Vitamin B^2 wc^

Vitamin A ^ P^-

LIPIDS:

Fatty acids: "*

Saturated, total g

4:0 g

6:0

8:0

10:0

12:0

14:0

16:0

18:0. ......

Monounsaturated, total.

16:1

18:1

20:1

22:1

Polyunsaturated, total .

18:2

18:3

18:4 i

20:4 g

20:5 g

22:5 g

22:6 g

Cholesterol mg

Phytosterols ...,,... mg

AMINO ACIDS:

Tryptophan g

Threonine . . g

Isoleucine g

Leucine g

Lysine g

Methionine g

Cystîne g

Phenylalanine g

Tyrosine g

Valine g

Arginine g

Hîsttdine g . Aianine g

Asparticacid g , Glutamicacid g

Glycine g

Proline g

Serine g

Aniount in 100 grams, edible portion AnK)unt in edibfe portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

Mean ± ftandard error

-B CNumber of

amptei

Approximate measure and weight Refuse: 0

1 c = 245 g 1 qt = 980 g

90.38

37

154

3.57

.25

5.02.

0

.78

.05

129

is'

104

171

53

.41

1.01

.041

.175

.091

.339

.046

5

.386

61

204

.162

.013

.002

.003

.005

.003

.024

.073

.026

.065

.009

.053

.050

.161

.216

.350

.283

.090

.033

.172

.172

.239

.129

.097

.123

.271

.748

.076

.346

.194

.009

.006 +

.003 +

0.0297

.011

56

296

.0013

.0001

.0002

.0005

.0004

.0011

.0035

.0014

.0007

.0028

.0004

.0003

8

12

12

12

12

12

12

12

12

12

12

11

If vitamin 0 is added, each quart contains 400 lU.

Includes data for samples described as protein fortified.

Values based on addition of vitamin A to level of 2.000 IÜ per quart.

Values based on data for fat extracted from skim milk.

221,43

90

378

8.75

.61

12.30

0

1.91

316

.12

36

255

418

130

1.00

2.47

.100

.429

.223

.831

.113

13

.946

149

500

.398

.031

,004

.007

.013

.009

.058

.179

.064

.160

.022

.130

.022

.016

.006

885,72

361

1,512

34.99

2.45

49.20

0

7.64

1.265

.49

142

1,019

1,673

519

4.02

9.90

.402

1.715

.892

3,322

.451

53

3.783

598

2,000

1.592

.126

.017

.026

.051

.034

.234

.718

.257

.642

.090

.519

.089

.064

.026

20

.123 ,494

,395 1.579

.529 2.117

.857 3.427

.694 2.775

.219 .877

.081 .324

.422 1.689

.422 1.689

.585 2.342

.317 1.267

.237 .949

.302 1.206

,664 2.654

1.832 7.326

.185 .740

.847 3.389

.476 1.903

409.96

167

700

16.19

1.13

22.77

0

3.54

586

.23

66

472

774

240

1.86

4.58

.186

.794

.413

1.538

.209

24

1.751

277

926

.737

.058

.008

.012

.023

.016

.108

.332

.119

.297

.042

.240

.041

.029

.012

.228

.731

.980

1.586

1.284

.406

.150

.782

.782

1.084

.586

.439

.558

1-228

3.391

.343

1,569

.881

AH'.S.l (1976)
MILK, SKIM, protein fortified, fluid ^ Item No. 01-087

Product contains not less than 10% mi Ik-derived nonfat soUds, Values apply to products containing concentrated skim milk or nonfat

dry milk as the added mi Ik-derived ingredient{s).

Amount in 1 DO grams, edible portion

Nutrients and units

Anwunt in edible portion of

common measur» of food

Amount in edible portion of

1 pound of food as purchased

PROXIMATE:

Water

Food energy • •

Protein (NX 6.38)

Tota! Itptd (fat)^ . .

Carbohydrate, totat

Fiber , , .

Ash ...

MINERALS:

Caictum . .

Iron . . .

Magnesium

Phosphorus

Potassium .

Sodium . .

Zinc . . .

VITAMINS:

Ascorbic acid

Thiamin . .

Riboflavtn .

Niacin . .

Pantothenicacid,

Vitamin Bg

Folacin . .

Vitamin B^2

Vitamin A .

LtPIDS:

Fatty acids: *

Saturated, totai

4:0.

6:0.

8:0.

10:0.

12:0.

14:0.

16:0.

18:0.

IVIonounsaturated,

16:1

18:1

20:1

22:1

Polyunsaturatedj

18:2 .

18:3 .

18:4.

20:4.

20:5 .

22:5 .

22:6 .

Choiesterol

Ph y testerols

AMI NO ACIDS:

Tryptophan

Threonine .

Isoleuclne .

Leucine . .

Lysine . .

Methionine

Cystine . .

Phenylalanine

Tyrosine .

Vaiine . .

Arginine. .

Histidine. .

AJanine . .

Aspartic acid

Giutamicacid

Glycine . .

Pro line . .

Serine . .

(kcal

I kj

mg

mg

mg

mg

mg

mg

mg

mg

mg

mg

mg

mg

meg

meg

iRE,

\lU .

mg

mg

Number of Approximate measur«i and weight Refute :0 Mean ± standard error »mples 1 c = 246 g 1 qt = 984 g

C E F KJ

89.36 219.83 879.30 405.34

41 100 400 184

170 418 1,673 771

3.96 + 0.0291 5 9.74 38.97 17.96

.25 + .011 296 .62 2.46 1.13

5.56 13.68 54.71 25.22

0 0 0 0

.87 2.14 8.56 3.95

143 352 1,407 649

.06 .15 .59 .27

16 40 158 73

112 275 1,101 508

182 446 1,786 823

59 144 578 266

.45 1.11 4.43 2.04

1.12 2.76 11.02 5.08

.045 .111 .443 .204

.194 .477 1.909 .880

.101 .248 .994 .458

.376 .925 3.700 1.706

.050 .123 .492 .227

6 15 59 27

.427 1.050 4.202 1.937

61 149 598 277

203 500 2,000 922

.162 .400 1.598 .737

.013 + .0013 8 .032 .126 .058

.002 + .0001 12 .004 .017 .008

.003 + .0002 12 .007 .026 .012

.005 + .0005 12 .013 .051 .023

.003 + .0004 12 .009 .034 .016

.024 + .0011 12 .059 .235 .108

.073 + .0035 12 .180 .721 .332

.026 + .0014 12 .065 .259 .119

.065 .161 .644 .297

.009 + .0007 12 .023 .090 .042

.053 + .0028 12 .130 .521 .240

.009 .022 .089 .041

.006 + .0004 12 .016 .064 .029

.003 + .0003 n .006 .026 .012

.056

.179

.240

.388

.314

.099

.037

.191

.191

.265

.143

.107

.137

.300

.829

.084

.384

.215

20

.137 .550

.440 1.759

.589 2.358

.954 3.817

.773 3.090

.244 .977

.090 .360

.470 1,881

.470 1.881

.652 2.608

.353 1.411

.264 1.057

.336 1.344

.739 2.956

2.040 8.160

.206 .825

.944 3.774

.530 2.119

.253

.811

1.087

1.760

1.425

.450

.166

.867

.867

1.202

.650

.487

.619

1.363

3.761

.380

1.740

.977

^ If vitamin 0 is added, each quart contains 400 10.

^ includes data for samples to which solids were added but which were not protein fortified.

^ Values based on addition of vitamin A to level of 2,000 IÜ per quart.

"* Values based on data for fat extracted from skim milk.

AH-B-I (1976)
MILK, BUTTERMILK, cultumJ, fluid Item No. Û1-088

Amount In 100 grams, edible portion

Nutrients and units

PROXIMATE:

Water, . .

Food energy

Protein {NX 6,38).

Total lipid (fat) . , .

Carbohydrate, total ,

Fiber

Ash .......

MINERALS:

Calcium

Iron

Magnesium . . . .

Phosphorus . . . .

Potassium , . . . ,

Sodium ^

Zinc

VITAMINS:

Ascorbic acid ....

Thiamin ......

Riboflavin . . . . .

Niacin

Pantothenic acid. . .

Vitamin Bg . . . .

Foiacin

Vitamin B12 . . . .

g

i kcal

\kj .

' g '

' g -

g '

g

g

mg.

mg,

mg.

mg.

mg.

mVitamin A -

LIPIDS:

Fatty aeids:

Saturated, total

4:0.

6:0.

8:0.

10:0.

12:0.

14:0.

16:0.

18:0.

Monounsaturated,

16:1

18:1

20:1

22:1

Polyunsaturated,

18:2.

18:3 .

18:4.

20:4.

20:5.

22:5 .

22:6.

Cholesterol

Phytosterols

AMINQ ACIDS:

Tryptophan

Threonine .

Isoleucine .

Leucine . ,

Lysine . .

Methionlne

Cystine . ,

Phenylalanine

Tyrosine .

Valîne . .

Arginine. .

Histidine. .

Alanine . .

Aspartic acid

Glutamic acid

Glycine . .

Proline . .

Serine . .

total

mcg

mcg

(RE.

I/U.

g

g

g

8

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

mg

mg

g

g

g

g

g

g

g

g

g

g

8

g

g

g

g

g

g

g

Mean ± standard srror

-B G90.13 +

40

169

3.31 +

.88 +

4.79

0

,09 +

116

n"

89

151

105

.05

.42

.98

.034

.154

.058

.275

.034

.219

8

33

.55

.03

.02

.01

.02

.02

.09

.23

.11

.25

.02

.22

.03

.02

.01

.036

.158

.204

.329

.277

.081

.031

.174

.139

.243

.126

.095

.119

.264

.643

.073

.334

.172

Number of

imph

-oAmount in edible portion of

common measures of food

Approximate measure and weight

Amount in edible portion of

1 pound of food as puri^iased

Refuse: 0

1 c = 245 g

E

0.0929

.0237

.17

.045

2.75

.01

.72

4.7

6.26

7,85

.061

.0045

.015

.0156

.0012

62

55

19

12

6

9

12

14

11

5

.9

220.82

99

414

8.11

2.16

11.74

0

2.1EÏ

285

.12

27

219

371

257

1.03

2.40

.083

.377

.142

.674

.083

.537

20

81

1.34

.07

.04

.02

.05

.06

.22

.57

.26

.62

.05

.54

,08

.05

.03

1 qt = 980 g

883.27

396

1,657

32.44

8.62

46.94

0

5.7,2

1.141

.49

107

874

1,483

1,028

4.12

9.60

.333

1.509

.568

2.695

.333

2.146

78

323

5,37

.28

.17

.10

.22

.24

.87

2.27

1.04

2.49

.19

2.17

.32

.20

.12

34

.088 .351

.386 1.546

.500 1.998

.807 3.229

.679 2.715

.198 .793

.076 .305

.427 1.708

.339 1.358

.596 2.385

.309 1.235

.233 .930

.292 1.169

.647 2.588

1.576 6.305

.178 .712

.819 3.274

.422 1.688

408.83

183

767

15.01

3-99

21.73

0

4.04

528

.23

50

405

686

476

1.90

4.44

.154

.699

.263

1.247

.154

.993

36

150

2.48

.13

.08

.04

.10

.11

.40

1,05

.48

1.15

.09

1.00

.15

.09

.06

16

.162

.715

.925

1,494

1.257

.367

,141

,791

.628

1.104

.572

.431

.541

1.198

2.918

,329

1,516

,781

Values are for salted product. Unsalted product contains approx. 50 mg of sodium per 100 g.

Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8^1 (1976)
MILK, LOW SODIUM, WHOLE, fluid Item No. 01-089

Nutrients and units

Amount in 100 grams, edible portion

Mean ± standard error Number of

samples

Amount in edible portion of

c»mmon measures of food

Amount in edible portion of

1 pound of food as purchased

Approximate measu re and weight Refme: 0

1 c = 244 g 1 qt = 976 g

E F

38)

PROXIMATE r

Water. . . ,

Food energy •

Protein (NX 6

Totaî fipid (fat)

Carbohydrate, total

Fiber . . .

Asfi ...

MINERALS:

Calcium . .

Iron . . .

Magnesium

Phosphorus

Potassium .

Sodium . .

Zinc . , .

VITAMINS:

Ascorbic acid

Thiamin, .

Rlboftavin .

Niacin . .

Pantothenic acid.

Vitamin Bg

Folacin . .

Vitamin B^2

Vitamin A .

g •

(kcal

\ kj

g

g

mg

mg

mg

mg.

mg.

mcg .

mcg .

tRE. .

\lU . .

LIPIDS:

Fatty acids:

Saturated, total g

4:0 g

6:0 g

8:0. ....... . g

10:0 g

T2:0 g

14:0 g

16:0 g

18:0 g

Monounsaturated, total. , . g

16:1 ..,....., g

18:1 g

20:1 g

22:1 g

Pol yunsaturatedj total . . . g

18:2 g

18:3. g

18:4 g

20:4 g

20:5 g

22:5 g

22:6 g

Cholestérol mg

Phyiosterols mg

AMINO ACIDS:

Tryptophan g

Threonine .,.,,.... g

Isoleucine g

Leucine g

Lysine g

Methionine g

Cystine g

Phenylalanine g

Tyrosine g

Valine g

Arginine g

Histidine g

Alanine g

Asparticacid g

Glutamîcacid g

Glycine g

Proline g

Serine . g

88.20

61

255

3.10

3.46

4.46

0

.78

101

1

5

86

253

2

.020

.105

.043

.304

.034

.359

32

130

2.15

.11

.07

.04

.09

.10

.35

.91

.42

1.00

.08

.87

.13

.08

.05

14

.044

.140

.188

.304

.246

.078

.029

.150

.150

.207

.112

.084

.107

.235

.649

.066

.300

.169

1

9

11

10

215.21

149

622

7.56

8.44

10.88

0

1.90

246

12

209

617

6

.049

.256

.105

.742

.083

.876

78

317

5.26

.27

.16

.09

.21

.24

.85

2.22

1.02

2.44

.19

2.12

.31

.19

.12

33

860.83

594

2.488

30.26

33.77

43.53

0

7.61

984

49

834

2,467

24

.195

1.025

.420

2.967

.332

3.504

312

1.269

21.02

1.10

.65

.38

.85

.95

3.40

8.88

4.09

9.75

.76

8.50

1.25

.76

.49

133

.107 .427

.341 1.366

.458 1.831

.741 2.964

.600 2.400

.190 .759

.070 .280

.365 1.461

.365 1.461

.506 2.025

.274 1.095

.205 .820

.261 1.043

.574 2.295

.584 6.336

.160 .640

.733 2.931

.411 1.646

400.08

276

1,156

14.06

15.70

20.23

0

3.54

457

23

388

1.147

11

.091

.476

.195

1.379

.154

1.628

145

590

9.77

.51

.30

.18

.39

.44

1.58

4.13

1.90

4.53

.35

3.95

.58

.35

.23

62

.198

.635

.851

1.378

1.115

.353

.130

.679

.679

.941

.509

.381

.485

1.067

2.945

.298

1.362

.765

^ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AK-8-1 (1976)
MILK, DRY, WHOLE 3 ttem No. 01-090

Amount in 100 grams, edible portion

Nutrients and units

Amount in edible portion of

common measures of food

Amount m edible portion of

1 pound of food as purchased

Food energy

PROXIMATE;

Water g .

íkcal

\ kj .

Protein (NX6.38) g

Total lipid (fat) g .

Carb oh ydrate^ total g .

Fiber g .

Ash g .

MINERALS:

Calcium mg.

iron mg^

Magnesium , . mg.

Pfiospliorus mg.

Potassium mg.

Sodium . . . , mg.

Zinc mg.

VITAMINS:

Ascorbic acid mg.

Thianrîin mg.

Riboftavin mg.

Niacin , . mg.

Pantotfienic acid mg.

Vitamirt Bg mg.

Folacin . meg

Vitamin B^2 *"^S

Vitamin A • | '

LiPIDS:

Fatty acids:

Saturated, total g

4:0

6:0.

8:0

10:0

12:0

14:0

16:0

18:0

Monounsaturated, total.

16:1

18:1

20:1

22:1

Polyunsaturated» total .

18:2

18:3

18:4

20:4

20:5

22:5 .......

22:6

Cholesterol

Phyiosterols m

AMINO ACIDS:

Tryptophan g

Threonine g

Isoleucine . . , , g

Leucine g

Lysine g

Methionine . . , g

Cystine . g

Phenylalanine g

Tyroîine g

Valine g

Argînine g

Histidine . g

Alanlne g

Asparticacid g

GJutamicacîd g

Glycine g

Proilne . g

Serine g

Mean ± itandard «rror Number of Approximate meanire and weight Rafüte:0

1/4 c - 32 g 1 c = 128 g

B F

2.47 + 0.130 25 0.79 3.16 11.20

496 159 635 2,249

2,075 664 2,656 9,413

26.32 + .1746 22 8.42 33.69 119.39

26.71 + .2504 30 8.55 34.19 121.16

38.42 12.29 49.18 174.27

0 0 0 0

6.08 + .0922 20 1.95 7.78 27.58

912 + 17.8 18 292 1,168 4,139

.47 + .065 12 .15 .60 2.13

85 + 1.5 15 27 108 383

776 + 14.3 13 248 993 3,518

1,330 + 41.23 15 426 1,702 6,032

371 + 15.1 7 119 475 1,684

3.34 1 1.07 4.28 15.15

8.64 + .454 11 2.76 11.06 39.19

.283 •f .0159 18 .091 .362 1.284

1.205 + .0313 23 .386 1.542 5.466

.646 + .0243 22 .207 .827 2.930

2.271 + .0863 20 .727 2.907 10.301

.302 + .0284 41 .097 .387 1.370

37 12 47 168

3.253 + .2892 31 1.041 4.164 14.756

280 + 52.2 4 90 358 1,270

922 + 78.2 13 295 1,180 4,182

16.74 5.36 21.43 75.94

.87 1 .28 1.11 3.93

.24 2 .08 .31 1.09

.27 2 .09 .34 1.22

.60 2 .19 .76 2.70

.61 2 .20 .79 2.79

2.82 2 .90 3,61 12.79

7.52 2 2.41 9.63 34.12

2.85 2 .91 3.65 12.94

7,92 2.54 10.14 35.94

1.20 2 .38 1.53 5.43

6.19 2 1.98 7.93 28.09

.66 .21 .85 3.02

.46 2 .15 .59 2.09

.20 2 .06 .26 .93

97

.371

1.188

1.592

2.578

2.087

.660

.243

1.271

1.271

1.762

.953

.714

.908

1.997

5.512

,557

2.549

1.432

31 124

.119 .475

.380 1.521

.510 2.038

.825 3.300

.668 2.672

.211 .845

.078 .312

.407 1.626

.407 1.626

.564 2.255

.305 1.220

.228 ,914

.290 1.162

,639 2.556

1.764 7.055

.178 .713

.816 3.263

.458 1.832

440

1.684

5.389

7.223

11.695

9.469

2.994

1.104

5.764

5.764

7.990

4.323

3.237

4.117

9.057

25.000

2.526

11.564

6.493

if vitamin D is added» each quart of milk, reconstituted according to label directions, contains 400 lU.

AH8(1)

AH^-1 (1976)

1976
MILK, DRY, NONFAT, regular ^ Item No. 01-091

Amount in 100 grams, edible portion

Nutrients and units

Amount in edible portion of

common measures of food

Amount în edible portion of

t pound of food as purchased

PROXIMATE:

Water g .

Food energy | .

Protein (NX 6.38) ..... g

Total ¡ipid (fat) g

Carbohydrate, tota! g

Fiber g

Ash g

MINERALS:

Calcium mg

fron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc , mg

VITAMINS:

Ascorbic acid mg

Thíamin mg

Riboflavfn mg

Nîacin mg

Pantothenic acid, ...... mg

Vitamin Bg mg

Folacin mcg

Vitamin B^2 ^<^S

Vitamin A í

LIPIDS:

Fatty acids;

Saturated, tota! g

4:0. g

6:0 g

8:0 g

10:0 g

Î2:0 g

14:0 g

16:0. g

18:0 g

Mon ou n saturated, total. . . g

16:1 g

18:1 g

20:1 g

22:1 g

Pol yun saturated, total . . . g

18:2 g

18:3 g

18:4 g

20:4 g

20:5 g

22:5 g

22:6 g

Cholesterol . mg

Phytosterois mg

AMINO ACIDS:

Tryptophan g

Threonine g

Isoleucine g

Leucinei g

Lysine g

Methionine g

Cystine g

Phenylalanine g

Tyrosine g

Valîne g

Arginme g

Hîstîdine. g

Aianine g

Asparticacid g

Giutamicacid g

Glycine g

Prolîne g

Serine g

iüiimhpr nf Approximate measure and weight Refuse: 0

Mean + standard error samptes 1/4 c = 30 g 1 c = 120 g

B C D E F G

3.16 + 0.0206 382 0.95 3.79 14.33

362 109 435 1,644

1,516 455 1,820 6,878

36.16 + .0810 183 10.85 43.39 164.02

.77 + .0085 351 .23 .92 3.49

51.98 15.59 62.38 235,78

0 0 0 0

7.93 104 2.38 9,52 35.97

1,257 + 30.78 12 377 1,508 5,701

.32 + .058 6 .10 .38 1.45

110 + 3,07 9 33 132 499

968 + 25.4 13 290 1,162 4,392

1,794 + 3.503 2,400 538 2,153 8,138

535 + 17.4 6 161 642 2,428

4.08 + .108 7 1.22 4.90 18.51

6.76 + .725 14 2,03 8.11 30.66

.415 + .0139 24 .124 .498 1.882

1.550 + .0431 24 .465 1.860 7.031

.951 + ,0497 25 .285 1.141 4.314

3.568 + .0746 16 1,070 4.282 16.184

.361 + .0153 28 .108 .433 1.637

50 15 60 227

4.033 + ,3482 15 1.210 4.840 18.294

8 + 2 4 2 10 36

36 + 9.6 4 11 43 163

,50 .15 .60 2.26

.03 + ,005 4 .01 .03 .12

.01 + .001 4 Trace .01 .03

.01 + .001 5 Trace .01 .03

.02 + .003 5 Trace .02 .08

.01 + .005 5 Trace .02 .06

.08 + .005 5 .02 .10 .38

.24 + .0096 5 .07 ,28 1.06

.08 + .003 5 .03 .10 .39

.20 .06 .24 .91

.02 + .002 5 .01 .03 .10

.17 + .0029 5 .05 .20 .76

.03 .01 .04 ,14

.02 + .004 5 .01 .02 ,09

.01 + .003 5 Trace .01 .05

20

.510

1.632

2.188

3.542

2.868

.907

.334

1.746

1.746

2.420

1.309

.981

1.247

2.743

7.572

.765

3.503

1.967

24

.153 ,612

.490 1.959

.656 2.625

1.063 4.251

.860 3.441

.272 1.088

,100 .401

.524 2.095

.524 2.095

.726 2.904

.393 1.571

.294 1.177

.374 1.496

.823 3.292

2.272 9.086

.230 .918

1.051 4.203

.590 2.360

89

2.314

7,404

9.924

16.068

13.009

4.113

1.517

7.918

7.918

10.978

5.939

4.448

5.656

12.443

34.347

3.471

15.888

8.921

^ ïf vitamin 0 is added, each quart of milk, reconstituted according to label directions, contains 400 lU.

^ Values based on data for products without added vitamin A, If vitamin A is added, each quart of milk, reconstituted according

to label directions, contains 2,000 lU.

^ Values based on data for fat extracted from instanti zed product.

AH^8-1 (1976)
MILK, DRY, NONFAT, instantized i

item No. 01092

Amount in 100 grams, edible portion

Nutrients and units

PROXIMATE:

Water, . . g

(kcal

t kj Food energy

Protein (NX 6.38). ,

Total lipid (fat) g

Carbohydrate, total g

Fiber g

Ash g

MINERALS:

Gilcium mg

iron mg

Magnesium . mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc . . mg

VITAMINS:

Ascorbic acîd mg

Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg

Vitamin Bg . . mg

Folacin meg

Vitamin B-| 2 meg

Vitamin A 3 |^JLlPtDS:

Fatty acids:

Saturated, total g

4:0. ....... . g

6:0. g

3:0 g

10:0 g

12:0. g

H:0.

16:0

18:0

Monounsaturated, totaî

16:1

18:î

20:1

22:î

Pofyunsaturated, total

18:2

18:3

18:4 g

20:4 g

20:5 g

22:5 g

22:6 g

Cholesterot ........ mg

Phytosterols mg

AMI NO ACIDS;

Tryptophan g

Threonine . g

Isoleucine g

Leucine g

Lysine g

Methsonine g

Cystine g

Phenyîalanine g

Tyrosîne g

Valine g

Arginine g

Histidine. g , Alanine g

Asparticacid g

Gfutamicacid, g , Giycine g

Prolîne . g

Serine g ,

Mean ± standard error

-8 C

3.96

358

1>499

35.10

.72

52.19

0

8.03

1,231

117

985

1,705

549

4.

.31

41

5.58

.413

1.744

.891

3.235

.345

50

3.993

710

,370

.47

.03

.01

.01

.02

.01

.08

.22

.08

.19

.02

.16

.03

.02 +

.01 +

18

.495

1.584

2.124

3.438

2.784

.880

.325

1.694

1.694

2.349

1.271

.952

1.210

2.663

7.350

.743

3.400

1.909

0.0444

.1394

.018

.0734

25.36

.038

11.1

21.0

51.82

15.6

.124

.445

.0064

.0398

.0421

.0683

.0074

.3274

+ 314.3

.005

.001

.001

.003

,004

.005

.010

.003

.002

.0043

.004

.003

1.9

Number of

samplei

216

89

164

14

16

13

14

17

11

7

10

28

31

31

29

34

31

17

6

Amount in edible portion of

common measures of food

Approximate measure and weight

1-1/3 c or 3.2-oz

c = 68 g^ envelope = 91 g

E F

2.69

244

1.019

23.87

.49

35.49

0

5.46

837

.21

80

670

1,160

373

3.00

3.79

.281

1.186

.606

2.200

.235

34

2.

483

1,612

715

.32

.02

Trace

Trace

,01

,01

.05

.15

.05

.13

.01

,11

.02

.01

.01

12

3.60

326

1,364

31.94

,66

47.49

0

7.31

1,120

.28

107

896

1,552

499

4.01

5.08

.376

1.587

.811

2.944

.314

45

3.634

646

2,157

.42

.02

Trace

.01

.02

.01

.07

.20

.07

.17

.02

.14

,03

.02

.01

17

,337 .451

1.077 1.442

1,444 1.932

2.338 3.129

1.893 2.533

.599 .801

.221 .295

1.152 1.542

1.152 1.542

1.597 2.138

.864 1.156

.647 .866

.823 1.101

1.811 2.423

4.998 6.689

.505 .676

2.312 3.094

1.298 1.737

Amount In edible portion of

1 pound of food as purchased

Refuse:0

17.96

1,625

6,799

159.21

3.27

236.73

0

36.42

41

5,583

1

531

4.467

7.736

2.489

20.00

25.31

1.873

7.911

4.042

14.674

1.565

226

18.112

3.221

10.750

2.12

.12

.03

.03

.08

.06

.35

1,00

.36

.85

.09

.71

.13

.08

.05

83

2.246

7.187

9.633

15.597

12.627

3.993

1.472

7.686

7.686

10.656

5.765

4.317

5.490

12.078

33.340

3.369

15.422

8.659

J If vitamin D is added, each quart of milk, reconstituted according to label directions, contains 400 lU.

1 c of the agglomerate-type product weighs 68 g. 1 c of the single pass-type product weighs 84 g. Both products require 91 g for

reconstitution to 1 qt.

^ Values based on data for products with added vitamin A Product without added vitamin A contains 27 ID per 100 g.

AH-8-1 (1976)
MILK, DRY, NONFAT, CALCrUM REDUCED Item No. 01-093

Nutrients and units

Amount in 100 grams, edible portion

Mean ± standard error Number of

samptei

Amount in edible portion of

common measures of food

Approximate measure and weight

Amount in edible portion of

1 pound of food as purchased

RafuserO

1 oz - 28 g 1/4 lb = 113 q

PROXIMATE:

Water . . .

Food energy -

Protein (NX 6.38).

• g

(kcal

\ kj

g

Total lipid (fat) . g

Carbohydrate, totaî g

Fiber .... g

Ash g

MINERALS:

Calcium mg

(ron mg

Magnesium mg

Phosphorus . , mg

Potassium mg

Sodium mg

Zinc . mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboflavtn mg

Nîacin mg

Pantothenic acid mg

Vitamin Bg mg

Folacin mcg

Vitamin B^ 2 • ^<^i

Vitamin A {ITI

LIPIDS:

Fatty acids:

Saturated, total g

4:0

6:0

8:0

10:0

12:0

14:0

Î6:0

18:0

Monounsaturated, total

16:1

18:1

20:î

22:1

Polyunsaturated, total

18:2

18:3

18:4

20:4

20:5

22:5

22:6

Cholesterol mg

Phytosterols n,

AMtNO ACIDS:

Tryptophan g

Threonine g

îsoleucine g

Leucine g

Lysine g

Methionine g

Cystine g

Phenylalanlne g

Tyrosine g

Valine g

Argtnine g

Histidine g

Alanine g

Aspartic acid g

Gfutamicacid. ....... g

Glycine g

Proîine g

Serine g

4.90

354

1,481

35.50

.20

51.80

0

7.60

280

1

60

1»011

680

2.280

.163

1,642

.665

3.312

.298

3.976

2

8

.124

.006

.004

.002

.005

.006

.020

.053

.024

.058

.004

.050

.007

.005

.003

.501

1.603

2.148

3.478

2.816

.890

.328

1.714

1.714

2.376

1.285

.963

1.224

2.693

7.434

.751

3.439

1.931

1 39

100

420

10.06

05

14.68

0

2 16

79

17

287

193

646 —

.046

.466

.189

.939

.084

1 .127

1

2

.035

.002

.001

.001

.001

.002

.006

.015

.007

.016

.001

.014

.002

.001

.001

5.56

401

1,679

40.26

.23

58.74

0

8.62

318

68

1.146

771

2.586

.185

1.862

.754

3.756

.338

4.509

2

9

.141

.007

.004

.003

.006

.006

.023

.060

.027

.066

.005

.057

.008

.005

.003

.142 .568

.454 1.817

.609 2.436

.986 3.944

.798 3.193

.252 1.010

.093 .372

.486 1.943

.486 1.943

.674 2.694

.364 1.458

.273 1.092

.347 1.388

.763 3.054

2.107 8.430

.213 .852

.975 3.899

.547 2.190

22.23

1.605

6.716

161.03

.91

234.96

0

34.47

1,270

272

4.586

3,084

10.342

.739

7.448

3.016

15.023

1.352

18.035

9

36

.565

.029

.017

.010

.023

.025

.091

.239

.110

.262

.020

.228

.034

.020

.013

2.272

7.269

9.742

15.775

12.771

4.038

1.489

7.774

7.774

10.777

5.830

4.366

5,553

12.216

33.720

3.407

15.598

8.758

^ Dashes^denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 {1976)
MILK, DRY, BUTTERMILK, sweet cream Item No. 01-094

Buttermilk is the product resulting from the manufacture of butter from milk or cream.

Nutrients and units

PROXIMATE:

Water g .

Food energy i

Protein (NX 6.38) g

Total lipid (fat) g

Carbohydrate, total g

Fiber g

Ash g

MINERALS:

Calcium mg

Iron . mg

Magnesium mg

Phosphorus mg

Potassium ......... mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

RibofJavin mg

Niacin mg

Pantothenic acid. ...... mg

Vitamin B5 ....... . mg

Folacin meg

Vitamin B|2 f"cg

Vitamin A j "

LiPIDS:

Fatty acids:

Saturated, total. . .

4:0

6:0

8:0

10:0

Î2:0

14:0

16:0

18:0

Monounsaturated, total

16:1

18:1

20:1 ......

22:1 ......

Polyunsaturated, total

18:2

18:3. .....

18:4.

20:4

20:5

22:5.

22:6 g

Cholesterol mg

Pfiytosterols mg

AMfNO ACIDS:

Tryptophan g

Tbreonine g

Isoleucine g

Leucine g

Lysine g

Methiohine g

Cystine g

Phenylalanine ....... g

Tyrosine g

Valine g

Argínine g

Histidine g

Alanine g

Asparticacid g

Glutamic acid g

Glycine . g

Proline g

Serine g

g

g

8

g

g

g

Amount in 100 grams, edible portion

Mean ± standard error

-B C

Number of

samplet

Amount in edible portion of

common measures of food

Approximate measure and weight

Amount in edible portion of

1 pound of food as purchased

Refuse: 0

2.97

387

1,619

34.30

5.78

49. OG

0

7.95

1,184

.30

no

933

1,592

517

4.02

5.66

.392

1.579

.876

3.170

.338

47

3.823

54

218

3.60

.19

.11

.06

.14

.16

.58

1.52

.70

1.67

.13

1.45

.22

.13

.08

69

.484

1.548

2.075

3.360

2.720

.860

.317

1.656

1.656

2.296

1.242

.930

1.183

2.502

7.183

.726

3.322

1.866

1 tbsp = 6.5 g

E

0.0381

.3333

.0765

170

3

163

5.486 340

.1277

0.19

25

105

2.23

.38

3.T8

0

.52

77

7*

61

103

34

.02

.26

.37

.025

.103

.057

.205

.022

3

.248

4

14

.23

.01

.01

Trace

.01

.01

.04

.10

.05

.11

.01

.10

.01

.01

Trace

1 c = 120 g

F

3.56

464

1,943

41.16

6.94

58.80

O

9.54

1,421

.36

131

1,119

1,910

621

4.82

6.79

.470

1.895

1.051

3.804

.406

57

4,588

65

262

4.32

.22

.13

.08

.17

.20

.70

1.82

.84

2.00

.16

1.74

.26

.16

.10

83

.031 .581

.101 1.858

.135 2.490

.218 4.032

.177 3.264

.056 1.032

.021 .381

.108 1.987

.108 1.987

.149 2,755

.081 1.490

.060 1.116

.077 1.419

.169 3.122

.467 8.619

.047 .871

.216 3.987

.121 2.239

13.47

.755

.345

155.58

26.22

222.26

O

36.06

36

5,372

1

497

4,230

7,221

2,347

18.24

25.67

1.778

7.162

3.974

14.379

1.533

215

17.341

245

989

16.32

.85

.50

.29

.66

.74

2.64

6.90

3.18

7.57

,59

6.60

.97

.59

.38

314

2.195

7.023

9.413

15.241

12.339

3.902

1.439

7.511

7.511

10.413

5.633

4.219

5.365

11.803

32.580

3.292

15.071

8,462

AH-8^1 (1976)
MILK, CONDENSED, SWEETENED, canned Item No. 01-09&

Anraunt in 100 grams, edible portion

Nutrients and units

Amount in edible portion of

comnwn measures of food

Amount in edible portion of

1 pound of food as purchased

PROX*MATET

Water g ,

Food energy | jj

Protein (NX 6.38) S

Totaî lipid (fat) g

Carbohydrate, total g

Fiber g

Ash g

MINERALS:

Caícíüm ffíg

iron . , mg

Magnesium mg

Phosphorus tng

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Ribofiavin mg

Nîacin mg

Pantothenic acid mg

Vitamin Bg . . , mg

Folacin mcg

Vitamin 6^2 weg

Vitamin A | "

LIPIDS:

Fatty acids:

Saturated, total g

4:0

6:0

8:0

10:0

12:0

14:0. ......

16:0

18:0

Monounsaturated, total.

16:1 .......

18:1

20:1

22:1

Polyunsaturated, total ,

18:2

18:3

18:4

20:4

20:5

22:5. ......

22:6

Cholesterol mg

Phytosterols mg

AMtNO ACIDS:

Tryptophan g

Threonine g

fsoleucine g

Leucine g

Lysine g

Methionine g

Cysline g

Phenylaianine g

Tyrosine g

Valine g

Arginine g

Hístidine g

Atanine g

Asparticacid g

Gtutamicacid g

Glycine g

Proline g

Serine g

Number of

samplet

and weight Refuse: 0

Mean ± standard 1 fl GZ = 38.2 g 1 c = 306 g

Ö c D E F U

27.16 + 0.0596 21 10.38 83.11 123.20

321 123 982 1.455

1,342 513 4,108 6,089

7.91 + .110 5 3.02 24.20 35.88

8.70 + .0254 23 3.32 26.62 39.46

54.40 20.78 166.46 246.76

0 0 0 0

1.83 2 .70 5.60 8.30

284 h 6.77 3 108 868 1,286

.19 1 .07 .58 .86

26 1 10 78 116

253 + 17.3 3 97 775 1,149

371 + 20.0 6 142 1,136 1,685

127 + 4.72 6 49 389 576

.94 .36 2.88 4.26

2.60 + .560 10 .99 7.96 11.79

.090 + .0034 12 .034 .275 .408

.416 + .0057 13 .159 1.273 1.887

.210 2 .080 .643 .953

.750 1 .286 2.295 3.402

.051 4- .0048 5 .019 .156 .231

11 4 34 51

.444 + .0823 4 .170 1.359 2.014

81 31 248 367

328 125 1,004 1.488

5.49 2.10 16.79 24.88

.28 1 .11 ,86 1.28

.17 1 .06 .51 .76

.10 1 .04 .30 .44

.07 2 .03 ,22 .33

.18 2 .07 .55 .82

.78 2 .30 2,40 3.55

2.40 2 .92 7.33 10.87

1.21 2 .46 3.70 5.48

2,43 .93 7.43 11.01

.14 2 .05 .42 .62

2.19 2 .84 6.70 9.92

.34 .13 1,03 1.53

.22 2 .08 .66 .98

.12 1 .05 .37 .55

34

.112

.357

.479

.775

.627

,198

.073

.382

.382

.529

.286

.214

.273

.600

1.656

.167

.766

.430

13 104

.043 .341

,136 1.093

,183 1.464

.296 2.371

,240 1.920

,076 .607

.028 .224

.146 1.168

.146 1.168

.202 1.620

.109 ,876

.082 ,656

.104 ,835

.229 1.836

.633 5.069

.064 .512

.293 2.345

.164 1.316

154

.506

1.620

2.171

3.515

2.846

.900

.332

1.732

1.732

2.401

1,299

.973

1,237

2.722

7,513

.759

3.475

1.951

AH-8-1 (1976)
MILK, EVAPORATED, WHOLE, canned i Item No. 01-096

Nutrients and units

Amount in 100 grams, edible portion

Mean ± standard error Number of

samples

Amount in edible portion of

common measures of food

Approximate measure and weight

1 fl oz =31.5 g 1/2 c = 126 g

Amount in edible portion of

1 pound of food as purchased

Refuse: 0

PftOXIMATE:

Water . . ,

ikcal

\ kj Food energy

Protein (NX 6.38) g

Total Itpid (fat) g

Carbohydrate^ total g

Fiber g

Ash g

MINERALS:

Calcium mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboflavin , . mg

Nfacin mg

Pantothenic acid mg

Vitamin Bg mg

Folacrn meg

Vitamin B-|2 • fftcg

Vitamin A ^ I '

LIPIDS:

Fatty acids:

Saturated, total g

4:0

6:0

8:0

10:0

12:0

14:0

16:0

18:0.

Monounsaturaíed, total

16:1

18:1

20:1 ......

22:1

Pol yunsaturated, total . . . g

18:2. g

18:3. g

18:4 . g

20:4 g

20:5 g

22:5 g

22:6 g

Cholesterol . , mg

Phytosterols mg

AMI NO ACIDS:

Tryptophan g

Threonine g

Isoleucine g

Leucine , g

Lysine g

Methionine g

Cystine g

Phenylaianine g

Tyrosîne g

Valine .......... g

Arginine g

Histidine. g

Alanine . g

Asparticacid ........ g

Glutamicacid. . g

Glycine g

Proline g

Serine g

74.04

134

562

6.81

7.56

10.04

0

1.55

.19

261

24*

202

303

106

.77

1.88

.047

.316

.194

.638

.060

8

.163

54

243

4.59

.20

.13

.05

.11

.16

.73

2.03

.92

2.34

.16

2.10

.24

.17 ±

.08 +

29

.096

.307

.412

.667

.540

.171

.063

.329

.329

.456

.247

.185

,235

.517

1.426

.144

.660

.370

0.0846

.0331

.0047

.0227

8.98

.011

.72

8.25

8<69

3,36

.026

.217

.0016

.0063

.0100

.0322

.0023

.0146

7.6

11.4

.017

.015

.035

.0597

.027

.012

.0490

.017

.06

15

55

15

39

59

6

37

10

10

26

32

42

41

36

5

21

1

9

4

29

1

1

2

11

12

12

12

12

12

12

12

2

23.32

42

177

2.14

2.38

3.16

0

.49

82

8*

64

95

33

.06

.24

.59

.015

.100

.061

.201

.016

.051

17

77

1.45

.06

.04

.02

.04

.05

.23

.64

.29

.74

.05

.66

.08

.05

.02

93.29

169

709

8.58

9.53

12.65

0

1.95

.24

329

30 '

255

382

133

.97

2.37

.059

.398

.244

.804

.063

10

.205

68

306

5.78

.24

.17

.07

.14

.20

.92

2.56

1.16

2.94

.20

2.55

.31

.21

.10

37

.030 .121

.097 .387

.130 .519

.210 .841

.170 .681

.054 .215

.020 .079

.104 .414

.104 .414

.144 .574

.078 .311

.058 .233

.074 .296

.153 .651

.449 1.797

.045 .182

.208 .831

.117 .467

335.84

610

2,551

30.89

34.29

45.54

0

7.03

1,183

iio'

919

1,375

480

3.

.86

49

8.53

.213

1.433

.880

2.894

.227

36

.739

245

1,102

20.82

.88

.61

.24

.50

.73

3.32

9.20

4.18

10.59

.72

9.53

i.n

.76

.35

133

.436

1.394

1.869

3.026

2.450

.775

.286

1.491

1.491

2.067

1.118

.838

1.065

2.343

6.469

.654

2.992

1.680

^ Product contains added vitamin D so tliat each fluid ounce contains 25 lU.

^ Values based on data for products without added vitamin A. Product with added vitamin A contains 125 lU per fluid ounce.

AH-8-1 (1976)
MILK, EVAPORATED, SKIM, canned i Item No. 01-097

Nutrients and units

PROXIMATE:

Water g .

Food energy t ,

Protein (NX 6.38) g

Total iipid (fat) g

Carbohydrate, total g

Fiber g , Ash g

MINERALS:

Calcium mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg

Vitamin Bg mg

Folacin meg

Vitamin B12 fncg

Vitamin A ^ {^JLIPIDS:

Fatty acids: ^

Saturated, total g

4:0

6:0

8:0

10:0

12:0

14:0

16:0

18:0

Monounsaturated, total

16:1

18:1

20:1 ......

22:1 ......

Pol yunsaturated, total

18:2

18:3

18:4

20:4

20:5

22:5

22:6

Cholesterol

Phytosterols mg

AMINOACtDS:

Tryptophan g

Threonine g

Isoleucine g

Leuclne g

Lysine g

Methionine g

Cystine g

Phenyíalanme g

Tyrosîne g

Vaiine g

Arginine. . g

Hîstîdlne. g

Alanine g

Asparticacid g

Glutamicacrd. ....... g

Glycine g

Proiine g

Serine g

Amount ir1IOO grams, edible portion Amount in edible portion of

common measures of food

AnHSunt

1 pound

Refuse; 0

of food as purchased

Mean ± standard error Number of

samples

Approximate measure and weight

1 fl 02 = 31.9g t/2 c = 128 g

B C F G

79.40 2 25.33 101.24 360,16

78 25 99 353

326 104 416 1.479

7.55 + 0.0961 10 2.41 9.63 34.25

.20 + .018 10 .06 .26 .91

11.35 3.62 14.47 51.48

0 0 0 0

1.50 1 .48 1.91 6.80

290 + 14.1 10 92 369 1,313

.29 + .057 9 .09 .37 1.32

27 1 9 34 122

195 + 9.95 9 62 248 884

332 2 106 423 1.504

115 2 37 147 522

.90 .29 1.15 4.08

1.24 ¥ .127 9 .40 1.58 5.62

.045 + .0044 10 .014 .057 .204

.309 + .0146 10 .099 .394 1.402

.174 + .0082 10 .056 .222 .789

.738 2 .235 .941 3.348

.055 1 .018 .070 .249

9 1 3 11 39

.239 1 .076 .305 1.084

117 37 150 531

392 125 500 1,778

.121 .039 .155 .551

.005 1 .002 .007 .023

.004 1 .001 .005 .016

.001 2 Trace .002 .006

.003 + .0005 11 .001 .004 .013

.004 + .0006 12 .001 .005 .019

.019 + .0020 12 .006 .025 .088

.054 + .0052 12 .017 .068 .243

.024 + .0023 12 .008 .031 .111

.062 .020 .079 .280

.004 + .0005 12 .001 .005 .019

.056 + .0052 12 .018 .071 .252

.006 .002 .008 .029

.004 + .0006 12 .001 .006 .020

.002 2 .001 .003 .009

.107

.341

.457

.740

.599

.189

.070

.364

.364

.505

.273

.205

.260

-.573

1.581

.160

.731

.411

034 .136

109 .435

146 .582

236 .943

191 .763

060 .241

022 .089

116 .465

116 .465

161 .644

087 .349

065 .261

083 .332

183 .730

504 2.016

051 .204

233 .932

131 .524

16

.483

1.546

2.072

3.355

2.716

.859

.317

1.653

1.653

2.292

1.240

.929

1J81

2.598

7.171

.725

3.317

1.863

^ ïf vitanrîn D is added, product contains 25 ÍU per fluid ounce.

^ Values based on addition of vitamin A to level of 125 lU per fluid ounce.

^ Values based on data for fat extracted from evaporated whole milk.

Product without added vitamin A contains 8 lU per 100 g.

AH-8-1 (1976)
MILK, MALTED, NATURAL FLAVOR, powder Item No. 01-098

Amount in 100 grams, edible portion

Nutrients and units

Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

PROXIMATE:

Water, ...

Food energy

Protein (NX 6-25)

Totai lipid (fat)

Carbohydrate, total

Fiber. , . .

Ash . . . .

MINERALS:

Calcium , . ,

iron ....

Magnesium

Pliospliorus .

Potassium , .

Sodium . . .

Zinc ....

VITAMINS:

Ascorbic acid .

Thiiamin . , .

Riboflavin . .

Niacin . . .

Pantothenic acrd,

Vitamin Bg .

Folacin ...

Vitamin 6^2 •

Vitamin A • •

UPIDS:

Fatty acids:

Saturated, tota!....

4:0

6:0

8:0

10:0

12:0

14:0

16:0

18:0. ......

Monounsaturated, totai.

16:1 .

18:1

20:1

22:1

Polyunsaturated, total .

18:2

18:3 ,

18:4

20:4. ......

20:5

22:5

22:6

Cholesterol

Phytosterols

AMINO ACIDS:

Tryptophan

Threontne

isoleucine

Leucine ........

Lysine .,....,.

iVlethionine . . . . . ,

Cystine

Phenylalanine

Tyrosine .

Valine .

Arginine. .

Histldine

Alanine

Asparticacid ......

Giutamic acid

Glycine

Pfoline

Serine

¡kcal

í kj

g

g

g

g

g

mg

mg

mg

mg

mg

mg

mg

mg

mg

mg

mcg

mcg

(RE.

Number of

samples

Approximate measure and weight Refuse: 0

Mean ± standard error 3/4 oz or approx. 2 to

3 hp tsp = 21 g

C D £ VJ

2.58 + 0.155 11 0.54 11.70

411 86 1.863

1,719 361 7,797

13.07 + .5083 5 2.74 59.29

8.47 + .274 6 1.78 38.42

72.48 15.22 328.77

.60 .13 2.72

3.40 + .0913 4 .71 15.42

266 + 19.4 5 56 1,209

.76 + .037 3 .16 3.45

93 2 20 422

374 + 6.08 6 79 1,698

758 2 159 3,436

457 + 8.33 3 96 2,072

.99 2 .21 4.49

0 3 0 0

.530 + .0670 4 .111 2.404

.677 + .126 3 .142 3.071

5.100 2 1.071 23.134

1

.370 2 .078 1.678

46 2 10 208

.780 2 .164 3.538

79 17 358

323 + 52.5 3 68 1,465

4.24

2.59

1.22

20

.140

.335

.391

.749

.356

.180

.261

.439

.362

.445

.261

.89

.54

.26

.029

.070

.082

.157

.075

.038

.055

.092

.076

.094

.055

19.22

11.77

5.52

.636

1.518

1.774

3.396

1.613

.816

1.186

1.992

1.641

2.020

1.186

Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
MILK, MALTED, NATURAL FLAVOR, beverage Item No. 01-(^

Beverage is made by adding 3/4 oz or approximately 2 to 3 hp tsp of natural-flavored malted milk powder to 1 c of whole milk.

Nutrients and units

Amount in 100 grams, edible portion

Mean ± standard error

-8 C

Number of

samples

Amount in edible portion of

common measures of food

Approximate measure and weight

1 c milk plus 3/4 oz

powder = 265 g

^E F —

Amount in edible portion of

1 pound of food

Refuse: 0

PROXIMATE:

Water

Food energy • •

Protein (NX 6.38)

Total Irpid {fat} . .

Carboliydrate, tota!

Fiber

' g .

tkcal

\kj .

g .

g -

g .

g .

g .

. y»g.

f»g.

mg.

rng.

mg.

mg,

mg.

mg.

m.

mmg.

mg.

mg.

mcg

mcg

i RE.

\IU .

Ash

MINERALS:

Calcium .....

iron ......

Magnesium . . .

Phosphorus . . .

Potassium ....

Sodium

Zinc

VITAMINS:

Ascorbic acid . . .

Thiamin

Riboflavin ....

Niacin

Pantothenicacid ^ .

Vitamin Bg . , .

Folacin ....

Vitamin B^2 • • -

Vitamin A . . .

LfPtOS:

Fatty acids:

Saturated, tofat g

4:0 g

6:0 g

8:0 g

10:0 g

Î2:0 g

Î4:0 g

16:0 . g

18:0 g

Monounsaturated, total. . . g

16:î g

18:i g

20:1 g

22:t g

Polyunsaturated, total . . . g

18:2 g

18:3 g

18:4 g

20:4 g

20:5 g

22:5 g

22:6 g

Cholesterol mg

Phytosterols mg

AMtNO ACtDS:

Tryptophan g

Threonine g

Isoleucine g

Leucine g

LysÎTîe g

Meîhionine , g

Cystîne g

Phenyfalanine g

Tyrosine g

Vaiine , , g

Arginlne g

Histidine g

Alanine .......... g

Asparticacid g

Glutamtcacid g

Glycine g

Proiine g

Serine g .

81.22

89

373

4.07

3.75

10.03

.05

.93

131

20"

116

200

81

.11

8

35*

142

.43

.87

.077

.203

.481

.289

.068

3

.391

2.25

1.09

.21

14

.054

.163

.214

.356

.269

.090

.049

.181

.175

.238

.103

215.23

236

989

10.78

9.94

25.58

.13

2.46

347

.29

52

307

529

£15

1.14

2.31

.204

.538

1.275

.766

.180

22

1.036

93

376

5.96

2.90

.56

37

.143

.433

.567

.944

.712

.239

.129

.479

.464

.630

.272

368.41

404

1,692

18.46

17.01

45.50

.23

4.22

595

.50

90

525

905

369

1.95

3.95

.349

.921

2.182

1.311

.308

37

1.774

159

644

10.21

4.96

.96

64

.244

.741

.971

1.616

1.218

.410

.221

.820

.794

1.079

.455

Values based on amount contributed by whole milk.

Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
MILK, MALTED, CHOCOLATE FLAVOR, powder Item No. 6M00

Nutrients »id units

Amount in 100 grams, edible portion

Mean ± ftandard error

NumlMr of

samptet

Amount m edible portion of

common measures of food

Approximate measura and weight

3/4 oz or approx. 2

to 3 hp tsp = 21 g _

Amount in edible portion of

1 pound of food as purchased

Rafuse:0

PROXIMATE:

Water, . .

tkca kcal

Food energy

Protein (NX 6.25). .

Total lîpîd (fat) g .

Qrfaohydrate, total ..... ^ .

Fiber g .

Ash g ,

MiNERALS:

Qlcium . mg.

Iron , mg.

Magnesium mg.

Phosphorus ........ mg.

Potassium , mg.

Sodium mg.

Zinc mg,

VITAMINS:

Ascorbic acid mg,

Thtamin mg,

Riboflavin . , mg.

Niacin mg.

Pantothenic acid mg.

Vitamin Bg mg.

Folacin meg

Vitamin B^ 2 ^^S

Vitamin A j '

LIPIDS:

Fatty acids:

Saturated, total g

4:0. g

6:0. g

S:0 g

10:0. g

12:0 g

14:0. g

16:0 g

18:0 g

Monounsaturated, total. , . g

16:1 g

18:1 . g

20:1 g

22:1 g

Poiyunsaturatedj total . . . g

18:2 g

18:3 g

18:4 g

20:4. g

20:5 g

22:5 g

22:6 g

Cholesterol mg

Phytosterols mg

AMINO ACIDS:

Tryptophan g

Threonine g

Isoleucine g

Leucine g

Lysine g

Methionine g

Cystine g

Phenylalanine g

Tyrosine g

Valine • g

Arginine. g

Hîstidine g

Atanîne g

Asparttcacid g

Giutamicacid g

Glycine g

Protine g

Serine g

2.00

396

1,655

6.48

4.48

84.89

.40

2.15

61

1.80

71

178

618

232

.89

.200

.180

2.060

+ 0.741

+ .541

.130

23

23*

94

.220

2.16

1.46

.64

.041

.176

.187

.345

.185

.082

.077

.245

.166

.222

.121

0.42

83

348

1.36

.94

17.83

.08

.45

13

15*

37

130

49

.38

.19

.042

.038

.433

.027

5

.046

5

20

.45

.31

.14

.009

,037

.039

.073

.039

.017

.016

.052

.035

.047

.025

9.07

1,794

.7,509

29.39

20.32

385.06

1.81

9.75

279

8.16

322

808

2,805

1.051

4.04

.907

.816

9.344

106

104'

426

.590

.998

9.78

6.61

2.92

24

.188

.799

.847

1.566

.842

.372

.348

1.115

.752

1.006

.550

Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
MILK, MALTED, CHOCOLATE FLAVOR, beverage Item No. 01-101

Beverage is made by adding 3/4 oz or approximately 2 to 3 hp tsp of chocolate-flavored malted milk powder to 1 c of whole milk.

Nutrients and units

Food energy

PROXIMATE:

Water ^ .

Í kcal

'''.''' '\ kj .

Protein {NX 6.35) g .

Total lipid (fat) g .

Carbohydrate, total g .

Fiber g .

Ash g .

MINERALS:

Calcium . , . mg.

Iron mg.

Magnesium mg.

Phosphorus mg.

Potassium mg.

Sodium mg.

Zinc mg.

VtTAMINS:

Ascorbic acid ^ ...... . mg.

Thiamin mg.

Riboflavin mg.

Niacin mg,

Pantothenicacid ^ mg.

Vitamin Bg mg.

Fo/acin , , meg

Vitamin B^2 ^(^g

Vitamin A {^JLiPIDS:

Fatty acids:

Saturated, tota} g

4:0

6:0

8:0

10:0

12:0

14:0

16:0

18:0

Monounsaturated, total.

16:1

1S:1

20:1

22:1

Polyunsaturated, total .

18:2

18:3 .......

18:4

20:4

20:5

22:5

22:6

Cholesterol mg

Phytosterols mg

AMINO ACIDS:

Tryptophan g

Threonine g

IsoJeucine g

Leucíne- g

Lysine g

Methionine g

Cystine g

Phenylalanine g

Tyrosine g

Valtne g

Arginine g

Histidine g

Alanine g

Asparticacid . g

Glutamicacid g

Glycine g

Projine g

Serine g

Amount In 100 grams, edibte portion Amount in edible portion of

common measures of food

Mean ± standard error

81.18

88

368

3.54

3.43

11.02

.03

.83

115

18*

100

188

64

.19

.42

.87

.051

.161

.261

.289

.049

5

.346

30

123

2.08

1.00

.16

13

.014

.047

.061

.100

.079

.026

.011

.051

.050

.071

.028

M..».i... »Í Approximate measure and weight

Ä. 1 c milk plus 3/4 oz

powder = 265 g

D E F —

215.13

233

975

9.38

9.09

29.20

.08

2.20

304

.50

48

265

500

168

1.11

2.31

.135

.427

.692

.766

.130

Amount in edible portion of

1 pound of food

Refuse: 0

17

80 '

326

.917

5.53

2.66

.44

34

.038

.124

.162

.265

.209

.068

.028

.136

.131

.187

.075

o

368.23

399

K669

16.06

15 56

49 99

14

3.76

521

86

82

454

855

288

1 90

3.95

231

730

1. 184

1, 311

222

29

1. 569

136

558

9.46

4.55

.75

58

.066

.212

.278

.454

.359

.116

.048

.232

.225

.321

.129

^ Values based on amount contributed by whole milk.

^ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
MILK, CHOCOLATE, WHOLE, fluid i Item No, 01-102

Nutrients and units

Amount in 100 grams, edible portion Amount in edible portion of

common measures of food

Mean ± standard ertot

-B C -

Number of

amples

Amount in edible portion of

1 pound of food as purchased

Approximate measure and weight Refuse: 0

c = 250 g 1 qt = 1,000 g

PROXIMATE:

Water . . ,

Food energy

Protein (NX 6.38)-

Tota! lipid |Tat) . . .

Carbohydrate, total .

Fiber .

Asli .......

MINERALS:

Catcfum

Iron

Magnesium . . . .

Phosphorus . . . .

Potassium

Sodium

Zinc

VITAMINS:

Ascorbic acid. . . .

Thiamin

Riboflavin

Niacin

Pantothemcacid. . .

Vitamin B5 . . . .

Foiacin

Viuminß^2 - •

Vitamin A • • -

LIPIDS:

Fatty acids:

Saturated, total

4:0.

6:0.

8:0.

10:0.

12:0.

14:0.

16:0.

18:0.

Monounsaturated,

16:1

18:1

20:1

22:1

Polyunsaturated,

18:2.

18:3 .

18:4.

20:4.

20:5 .

22:5 .

22:6.

Cholesterol

Phytosterols

AMtNO ACIDS:

Tryptophan

Threonine .

Isoleucîne .

Leucine . .

Lysine . .

Methíoníne

Cystirie . .

Phenylaianine

Tyrosine .

Vaîine , .

Arginine. .

Histtdine. .

Alanine . .

Aspartic acid

GJutamic acid

Glycine . .

Proline . .

Serine . ,

I kcal

1 kj

g

g

g

mg

mg

mg

mg

mg

mg

mg

mg

mg

mg

mg

mg

mg

mcg

mcg

ÍRE,

(/Í/.

total

82.30

83

349

3.17

3.39

10.34

.06

.80

112

13*

100

167

60

.24

.41

.91

.037

.162

.125

.295

.040

5

.334

29

121

2.10

.10

.06

.04

.08

.09

.32

.89

.47

.99

.07

.87

.12

.08

.05

12

.045

.143

.192

.311

.251

.079

.029

.153

.153

.212

.115

.086

.109

.240

.664

.067

.307

.172

0.2314

.0406

.0366

3.99

.62

5.38

7.48

5.2

.022

11

10

205.75

208

872

7.92

8.48

25.85

.15

2.00

280

.60

33

251

417

149

1.02

2.28

.092

.405

.313

.738

.100

12

.835

72

302

5.26

.25

.15

.09

.20

.22

.79

2.22

1,16

2.48

.18

2.18

.31

.20

.12

30

823.00

833

3,488

31.70

33.90

103.40

.60

8.00

1.121

2.40

130

1,005

1,669

596

4.10

9.10

.370

1.620

1.250

2.950

.400

47

3.340

290

1,210

21.04

1.01

.60

.35

.78

.88

3.15

8.89

4.66

9.90

.71

8.72

1.24

.78

.46

122

.112 .447

.358 1.431

.479 1,918

.776 3.105

.629 2.514

.199 .795

.073 .293

.383 1.530

.383 1.530

.530 2.122

.287 1.148

.215 .860

.273 1.093

.601 2.405

1.660 6.638

.168 .671

.768 3.071

.431 1.724

373.31

378

1,582

14.38

15.38

46.90

.27

3.63

508

1.09

59

456

757

270

1.86

4.13

.168

.735

.567

1.338

.181

21

1.515

132

549

9.54

.46

.27

.16

.36

.40

1.43

4.03

2.11

4.49

.32

3.96

.56

.36

.21

55

.203

.649

.870

1.409

1.140

.361

.133

.694

.694

.962

.521

.390

.496

1,091

3.011

.304

1.393

.782

1 If Vitamin D is added, each quart contains 400 lU.

AH-8-1 (1976)
MILK, CHOCOLATE, LOWFAT, 2% fat, fluid i Item No. 01-103

Amount in 100 grams, edible portion

Nutrients and units

Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

PROXIMATE:

Water , g .

Food energy j ^ .

Protein (NX 6.38) g

Totaí îlpid (fat) g

Carbohydrate, total ..... g

Fiber g

Ash g

MINERALS:

Calcium . mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thfamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg

Vitamin Bg mg

Fojacin meg

Vitamin B^2 ^^S

Vitamin A ^ | "

LIPIOS:

Fatty acids:

Saturated, total g

4:0 g

6:0 g

8:0 g

íO:0 g

12:0 g

14:0 g

16:0 g

18:0 g

Monounsaturated, total... g

16:1 g

18:1 g

20:1 g

22:î g

Poiyunsaturated, total . , . g

18:2 g

18:3 g

18:4 g

20:4. . g

20:5 g

22:5 g

22:6 g

Cholesterol mg

Phytosterols mg

AMfNO ACIDS:

Tryptophan g

Threonine g

Isoleucine g

Leucine g

Lysine g

Methionine g

Cystine g

Pfienylalanine g

Tyrosine g

Valine g

Arginine g

Histidine g

Alanine , g

Asparticacîd g

Glutamlcacid g

Gjycine g

Proline g

Serine g

., . t Approximate measure and weight Refuse: 0

Mean ± standard error amDie Wl

1 c = 250 g 1 qt = 1,000 g

E

83.58 208.95 835.80 379.12

72 179 715 324

299 748 2,994 1.358

3.21 8.02 32.10 14.56

2.00 + 0.0084 94 5.00 20.00 9.07

10.40 26.00 104.00 47.17

.06 .15 .60 .27

.81 2.02 8.10 3.67

114 284 1.136 515

.24 .60 2.40 1.09

13 33 132 60

102 254 1.017 461

169 422 1.688 766

60 150 602 273

.41 1.02 4.10 1.86

.92 2.30 9.20 4.17

.037 .092 .370 .168

.164 .410 1.640 .744

.126 .315 1.260 .572

.299 .748 2,990 1.356

.041 .102 .410 .186

5 12 48 22

.339 .847 3.390 1.538

57 142 570 259

200 500 2.000 907

1.24 3.10 12.38 5.62

.06 .14 .56 .26

.03 .08 .33 .15

.02 .05 .19 .09

.04 .11 .44 .20

.05 .12 .49 .22

.18 .44 1.75 .80

.52 1.31 5.24 2.38

.30 .74 2.97 1.35

.59 1.47 5.88 2.67

.04 .10 .40 .18

.52 1.31 5.23 2.37

.07 .18 .72 .33

.05 .12 .47 .21

.03 .06 .26 .12

.045

.145

.194

.314

.255

.081

.030

.155

.155

.215

.116

.087

.111

.244

.672

.068

.311

.175

17 68

.113 .453

.362 1.449

.486 1.942

.786 3.145

.636 2.546

,201 .805

.074 .297

.387 1.550

.387 1.550

.537 2.148

.291 1.162

.218 .870

.277 1.107

.609 2.435

1.680 6.722

.170 .679

.777 3.109

.436 1.746

31

.205

.657

.881

1.426

1.155

.365

.135

.703

.703

.975

.527

.395

.502

1,105

3.049

.308.

1.410

.792

^ If vitamin D is added, each quart contains 400 lU,

^ Values based on addition of vitamin A to level of 2,000 ÎU per quart.

AH-8-1 (1976)
MILK, CHOCOLATE, LOWFAT, 1%fat, fluid '

item No. 01-104

Nutrients and units

Amount in 100 grams, edible portion

Amount in edible portion of

common measures of food

Mean ± standard error

-B CNumber of

samples

Amount in edible portion of

1 pound of food as purchased

Approximate measure and weight Refuse: 0

1 c = 250 g 1 qt = 1,000 g

E F

PROXIMATE:

Water g * .

íkcal .

Food energy \ kj , .

Protein (NX 6.38) «

Totaî lipid (fat) ,...,.. g .

Carbohydrate, total g - • Fiber g . .

Ash g .

MINERALS:

Calcium mIron r^gMagnesium mg.

Phosphorus mg.

Potassium rng.

Sodium wg.

Zinc nig.

VITAMINS:

Ascorbic acid mg.

Thiamin . mg.

Riboflavin mg.

Nîacin mg.

Pantothenie acid mg.

Vitamin Bg wg.

Foîacin meg

Vitamin B-|2 ^'^S

Vitamin ^ ^ ' '''\ju

LIPIDS:

Fatty acids:

Saturated, total g .

4:0 g .

6:0 g .

8:0 g .

10:0 g .

12:0 g .

14:0 g .

16:0 g .

18:0 g .

Monounsaturated, total. . . g .

16:1 g .

18:1 g .

20:1 g .

22:1 g .

Polyunsaturated, total . , . g .

18:2 g .

18:3 g .

18:4 g .

20:4 g -

20:5 g -

22:5 g .

22:6 g .

Cholesterol mg.

Phytosterols mg.

AMtNO ACIDS'.

Tryptophan g .

Threonlne g .

Isoleucine g .

Leucine g •

Lysine g •

Methionjne g •

Cystine g .

Phenylalamne g •

Tyrosine g •

Valine g •

Arginine g •

Histidine g •

Aianine S •

Asparticacid g •

Glutamicacid g •

Glycine g •

Proline . g •

Serine g

84.50

63

264

3.24-

1.00

10.44

.06

.82

115

13*

103

170

61

.24

.41

.93

.038

.166

.127

.302

.041

59

200

.342

.62

.02

.01

.01

.02

.02

.08

.26

.18

.30

.02

.27

.04

.02

.01

.046

.146

.196

.317

.257

.081

.030

.156

.156

.217

.117

.088

.112

.246

.678

.069

.314

,176

211.25

158

659

8.10

2.50

26.10

.15

2.05

287

.60

33

256

426

152

1.02

2.32

.095

.415

.317

.755

.102

12

148*

500

.855

1.54

.06

.04

.02

.05

.05

.19

.65

.44

.75

.04

.68

.09

.06

.03

845.00

630

2,638

32.40

10.00

104.40

.60

8.20

1.147

2.40

133

1,026

1,702

607

4.10

9.30

.380

1.660

1.270

3.020

.410

48

3.420

590

2.000

6.16

.24

.14

.08

.19

.21

.75

2.61

1.76

3.00

.18

2.71

.35

.24

.11

29

.114 .457

.366 1.463

.490 1.960

.793 3.174

.642 2.570

.203 .813

.075 .300

.391 1.564

.391 1.564

.542 2.168

.293 1.173

.220 .879

.279 1.117

.614 2.458

1.695 6.785

,171 .686

.785 3.138

.441 1.762

383.29

286

1,196

14.70

4.54

47.36

.27

3.72

.09

520

1.

60

46.5

772

275

1.86

4.22

.172

.753

.575

1.370

.186

22

1.551

268

907

2.79

.11

.06

.04

.08

.09

.34

1.18

.80

1.36

.08

1.23

.16

.11

.05

13

.207

.663

.889

1.440

1.166

.369

.136

.709

.709

.984

.532

.399

.507

1.115

3.078

.311

1.424

.799

^ If vitamin D is added, each quart contains 400 ÏU.

2 Values based on addition of vitamin A to level of 2,000 lU per quart.

AH-8-1 (1976)
MILK, CHOCOLATE BEVERAGE, HOT COCOA, homemade Item No. 01-105

Product is homemade beverage prepared with whole nilk.^

Nutrients and units

Amount in 100 grams, edible portion

Mean ± standard error

B C

Number of

amplei

Amount in edibte portion of

common measures of food

Approximate measure and weight

1 c = 250 g

Amount in edible portion of

1 pound of food

Refu!e:0

Food energy

Protein (NX 6.38) .

PROXIMATE:

Water g ,

ikcal

' \kj

. è

Total (ipid {fat} g

Carboliydrate, total g

Fiber g

Ash g

MINERALS:

CaJcium mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thiamjn mg

Riboflavin ......... mg

Ntacin mg

Pantothenic acid mg

Vitamin Bg mg

Folacin meg

Vitamin B12 meg

Vitamin A | *

LtPIDS:

Fatty acids:

Saturated, total g

4:0 g

6:0 g

8:0 g

10:0 g

12:0 g

14:0 g

16:0 g

18:0 g

Monounsaturated, total. , . g

16:1 g

18:1 g

20:1 g

22:1 g

Polyunsattirated, totaî . , . g

18:2. g

18:3 g

18:4. g

20:4 g

20:5 g

22:5 g

22:6 g

Cholesterol mg

Pbytosterols mg

AMI NO ACIDS:

Tryptophan g

Threonine g

Isoieuctne . , g

Leucine g

Lysine g

Methionîne $

Cystine g

Phenylalanine g

Tyrosine g

Valine g

Arginlne g

Histidine g

Alanine g

Asparticacld g

Glutamicacid g

Giycine g

Proline g

Serine g

81.62

87

365

3.64

3.62

10.31

.08

.81

119

22'

108

192

49

.31

.49

.96

.041

.174

.146

.323

.043

5

.348

34

127

2.24

.11

.06

.04

.08

-09

.33

.95

.52

1.06

.07

.94

.13

.08

.05

13

.051

.164

.220

.357

.289

.091

.034

.176

.176

.244

.132

.099

.126

.276

.762

.077

.353

.198

204.05

218

913

9.10

9.05

25.78

.20

2.02

298

.78

56

270

480

123

1.22

2.40

.102

.435

.365

.808

.107

12

85*

318

.870

5.61

.26

.16

.09

.20

.23

.82

2.37

1.29

2.65

.18

2.34

.33

.21

.12

33

.128

.411

.551

.891

.722

-228

.084

,439

.439

.609

.329

.247

,314

.690

1.906

.193

.881

.495

370.23

396

1.657

16.51

16.42

46.77

.36

3.67

541

1.41

101

490

870

223

2.22

4.36

.186

.789

.662

1.

22'

1.

154

576

465

195

579

10.18

.48

.28

.16

.37

.42

1.49

4.30

2.34

4.81

.34

4.25

.60

.38

.22

60

.233

.745

.999

1.617

1.309

.414

.153

.797

.797

1.105

.598

.448

.569

1.253

3.457

.349

1.599

.898

^ For information on ingredients used, see "Procedures for Calculating Nutritive Values of Home-Prepared Foods," U.S.

ARS 62-13. 1966.

Dept. Agr.

AH-8-1 (1976)
MILK, GOAT, whole, fluid item No. 01-106

Nutrient and units

Amount in 100 grams, edible portion

Mean ± itandanl error

-B CNumber of

Mmplet

Amount in edible portion of

comnfKin measures of food

Approximate measure and weight

1 c = 244 g 1 qt = 976 g

E F

Amount in edible portion of

1 pound of food as purchased

Refute: Û

PROXIMATE:

Water. . ,

Food energy • -

Protein (NX 6.38).

Total lipid (fat) . . .

Carbohydrate, total .

Fiber

Ash ,

MINERALS:

Calcium

Iron

Magnesium , . , .

Phosphorus . . . .

Potassium

Sodium

Zinc

VITAMINS:

Ascorbic acid....

Thiamin

Rîboflavin

Niacin

Pantothenic acid. . .

Vitamin Bg . . . .

Fojacin

Vitamin B12 • • *

Vitamin A

LIPIDS:

Fatty acids:

Saturated, total....

4:0

6:0

8:0

10:0

12:0

14:0

16:0

18:0

Monounsaturated, totaî.

16:1

18:1

20:1

22:1

Polyunsaturated, total .

18:2

18:3

18:4

20:4

20:5

22:5

22:6

Cholesterol ......

Phytosterols ......

AMINO ACIDS:

Tryptophan

Threonine

Isoleucine

Leucine

Lysine

Methionine ......

Cystine

Phenyialanine

Tyrosine

Valine

Arginine.

Histidine

Alanine

Asparticacid

Glutamicactd

Glycine

Proline

Serine

g

ikcûl

\ kj

g

g

g

g

g

mg

m

mg

mg

mg

mg

mg

mg

mg

mcg

mcg

iRE,

87.03

69

288

3.55

4.14

4.45

0

.82

134

14*

m

204

50

.05

.30

1.29

.048

,138

.277

.310

.046

1

.065

56

185

2.67

.13

.09

.10

.26

.12

.32

.91

.44

1.11

.08

.98

11

.15

.11 i

.04 +

.044

.163

.207

.314

.290

,080

.046

.155

.179

.240

.119

.089

.118

.210

.626

.050

.368

.181

0.1460

.0325

.0528

.0020

1.67

.004

1.2

2.05

7.14

1.5

.108

.0054

.0084

.0116

.0233

.0051

.0098

.007

.0088

.031

.012

.020

.043

.037

.01

.047

.0080

.008

.80

196

132

269

229

94

23

63

60

96

68

1

57

22

61

21

23

3

18

45

14

14

15

15

15

17

17

17

7

17

13

10

36

212.35

168

703

8.69

10.10

10.86

0

2.00

.12

326

34'

270

499

122

.73

3.15

.117

.337

.576

.755

.112

1

.159

137

451

6.51

.31

.23

.23

.63

.30

.79

2.22

1.08

2.71

.20

2.38

.36

.26

.10

28

849.41

672

2,811

34.75

40.41

43.43

0

8.00

1,303

.49

136

1,080

1,995

486

2.93

12.59

.468

1.347

2.704

3.026

.449

6

.634

547

1,805

26.03

1.25

.91

.94

2.53

1.21

3.17

8.90

4.30

10,83

.80

9.54

1.45

1,06

.39

111

.106 .425

.398 1.590

.505 2.020

.765 3.061

.708 2.832

.196 .784

.113 .452

.377 1.509

.437 1.748

.585 2.342

.291 1.165

.218 .871

.287 1.149

.512 2.048

1.528 6.110

.123 .490

.899 3.594

.441 1.765

394.77

312

1,306

16.15

18.78

20.18

O

3.72

606

.23

63

502

927

226

1.36

5.85

.218

.626

1.256

1.406

.209

3

.295

254

839

12.10

.58

.42

.44

1.18

,56

1.47

4.13

2.00

5.03

.37

4.43

.67

.49

.18

52

.197

.739

.939

1.422

1.316

.364

.210

.701

.812

1.088

.542

.405

.534

.952

2.840

.228

1.67b

.820

AH-8-1 (1976)
MILK, HUMAN, whole, mature, fluid Item No. 01-107

Nutrients and units

Amount in 100 grams, edibte portion

Mean ± standard error

-B CNumber of

»mples

Amount in edible portion of

common measures of food

Approximate measure and weight

1 fl oz = 30.8 g 1 c = 246 g

E F

Amount in edible portion of

1 pound of food

Refuse: 0

Food energy

PROXIMATE:

Water g ,

t kcal

\kj

Protein (NX 6,38) g

Totaf îipid (fat) g

Carbohydrate, total g

Fiber g

Ash g

MINERALS:

Calcium mg

Iron mg

Magnesium mg.

Phosphorus , mg

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg

Vitamin Bg mg

Fotacin . , meg

Vitamin B-|2 ^c&

Vitamin A Í . *

LIPIDS:

Fatty acids:

Saturated, total g

g

4:0

6:0. .... .

8:0

10:0

12:0

14:0

16:0

18:0

Monounsaturaíed, total

16:1

18:1

20:1

22:1

Polyunsaturated, total

18:2

18:3

18:4

20:4. .....

20:5

22:5

22:6. g

Cholesterol mg

Phytosterols mg

AMINO ACIDS:

Tryptophan g

Threonine g

Isoleueine g

Leucîne g

Lysine g

Methîonine g

Cystine g

Phenylalantne g

Tyrosine g

Valine • g

Arginine g

Histidlne. , g

Alanine g

Asparticacîd . g

Glutamicacid g

Glycine g

Proline . , g

Serine g

87.50

70

291

1.03

4.38

6.89

0

.20

.03

32

3*

14

51

17

.17

5.00

.014

.036

.177

.223

.on

5

.045

64

241

2,01

0,0430

.0184

.0479

.0009

.25

.002

.04

.095

.61

.25

.0057

.118

.0001

.0006

.0029

.0031

.0007

.3

.06 + .006

.26 + .023

.32 + .019

.92 + .023

.29 •f .018

1.66

.13 + .012

1.48 + .0372

.04 + .003

Trace

.50

.37 + .030

,05 + .01

.03 + .004

Trace

Trace

Trace

4 + .37

.017

.046

.056

.095

.068

.021

.019

.046

.053

.063

.043

.023

.036

.082

.168

.026

.082

.043

616

591

415

396

755

277

303

632

172

342

281

233

279

275

271

416

88

7

32

309

309

16

18

20

20

20

17

20

12

20

15

14

54

26.95

21

90

.32

1.35

2.12

0

.06

.01

10

r

4

16

5

.05

1.54

.004

.011

.055

.069

.003

2

.014

20

74

.62

.01

.005

.014

.017

.029

.021

.006

.006

.014

.016

.019

.013

.007

.011

.025

.052

.008

.025

.013

215.25

171

716

2.53

10.78

16.95

0

.49

.07

79

8*

34

126

42

.42

12.30

,034

.089

.435

.549

.027

13

157*

593

.111

4.94

02 .16

08 .63

10 .79

28 2.26

09 .72

51 4.08

04 .32

45 3.63

01 .09

15 1.22

12 .32

02 .13

.06

34

.041

.112

.137

.233

.168

.052

.047

.113

,129

.156

.105

.057

.089

.201

.414

.064

.203

,107

396.90

316

1.321

4.67

19.87

31.25

0

.91

.14

146

15*

62

232

77

.77

22.68

.064

.163

.803

1,012

.050

24

.204

290

1,093

9.T2

.29

1.16

1.46

4.1:7

1,33

7.52

.59

6.69

.18

2.26

1.70

.24

.12

63

.076

.207

.253

.429

.309

.095

.086

.209

,239

.287

.194

.105

.165

.371

.764

.119

.374

.197

AH-8-1 (1976)
MILK, INDIAN BUFFALO, whole, fluid Item No. 01-108

Amount in 100 grams, edible portion

Nutrients and units

PROXIMATE:

Water. . ,

Food energy • -, •

Protein (NX 6.38)-

ToUl tipid (fat) . . .

Carbohydrate^ total .

Fiber .

Ash

MINfRALS:

Calcium

Iron

Magnesium , . . .

Phosphorus . , , .

Potassium . . . . .

Sodium

Zinc

VITAMINS:

Ascorbic acid . . . .

Thiamin

Riboflavin

Niacin

Pantothenic acid. . .

Vitamin Bg . . . .

Folacin

Vitamin B-\2 •

Vitamin A

LIPtOS:

Fatty acids:

Saturated, total....

4:0

6:0

8:0

10:0

12:0

14:0

16:0

18:0

Monounsaturated, total.

16:1

18:1 .......

20:1

22:1

Polyunsaturated, total .

18:2 .......

18:3

18:4

20:4

20:5

22:5

22:6

Cholesterol

Phytosterols

AMINO ACIDS:

Tryptophan

Threonine

Isoleucine .......

Leuclne

Lysine

Methionine

Cystine .

Phenylatanine

Tyrosine

Valine

Arginine

HIstidlne ,

Alanine ........

Asparticacid .....

Glutamicacid

Glycine .......

Proline

Serine

i kcal

t kj

g

g

g

g

g

mg

mg

ntg

mg

mg

tng

mg

mg

mg

mg

mg

mg

mg

weg

meg

i RE,

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

mg

mg

8

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

i

S

Mean ± itandard flrfor

b c

83.39 + 0.5462

97

404

3.75 + .0566

6.89 + .130

5.18

0

.79 Í- .0099

169 + 1.90

.12 + .016

31 4- 1.4

117 + 1.58

178 î- 3,02

52 + 1.6

.22

2.25 + .627

.052 + .0051

.135 + .0074

.091 + .0058

.192 + .0318

.023

5

.363 + .0318

53

178 + 9.42

4.60

.28 + .012

.15 + .0078

.07 + .004

.14 + .0072

.17 + .0083

.70 + .022

2.00 + .0567

.68 + .031

1.79

.14 + .0087

1.57 + .0533

.15

.07 + .007

.08 + .008

Number of

Mmplei

19

.053

.182

.203

.366

.280

.097

.048

.162

.183

.219

.114

.078

.132

.309

.477

.227

.20

96

113

97

164

10

110

113

101

101

1

3

14

26

4

12

2

1

4

32

23

23

24

24

24

24

24

24

24

24

23

23

25

Amount In edible portion of

common nwasures of food

Approximate meature and weight

1 c = 244 g

E

203.47

236

987

9.15

16.81

12.64

0

1.93

412

76*

286

434

127

.29

.54

5.49

.127

.329

.222

.468

.056

14

129*

434

.886

11.22

.67

.37

.17

.34

.41

1.72

4.88

1.66

4.36

,35

3.82

.36

.17

.19

46

1 qt = 976 g

F

813.89

943

3.947

36.60

67.25

50.56

O

7.71

1.649

1.17

304

1,146

1.734

509

2.15

21.96

.508

1.318

.888

1.874

.224

55

3.543

517

1,737

44.87

2.69

1.50

.70

1.37

1.63

6.86

19.51

6.66

17.44

1-38

15.28

1.43

.68

.75

185

.131 .522

.445 1.778

.496 1.985

.892 3.568

.683 2.731

.237 .947

.116 .465

.394 1.578

.447 1.790

.534 2.134

.278 1.113

.189 .757

.323 1.291

.753 3.012

1.165 4.658

Amount in edible portion of

1 pound of food as purchased

Refu$e:0

378.26

438

1,834

17.01

31.25

23.50

0

3.58

767

141

533

806

237

1,

.54

00

10.21

.236

.612

.413

.871

.104

25

1.647

240

807

20.85

1,25

.70

.32

.64

.76

3.19

9.07

3.09

8.10

.64

7.10

.66

.32

.35

,555 2.220

86

.243

.827

.922

1.658

1.269

.440

.216

.733

.832

.992

.517

.352

.600

1.400

2.165

1.032

beishes denote Uck of reliable datta for « constituent belteved to be present In measurable atnount.

AH-8-1 (1976)
MILK, SHEEP, whole, fluid Item No. 01-109

Amount in edible portion of Amount in edible portion of

Nutrients and units

Amount in 100 grams, edible portion

common measures of food 1 pound of food as purchased

Number of

samples

Approximate measure and weight Raiuse:0

Mean ± standard error 1 c = 245 g 1 qt = 980 g

A

PROXIMATE r

Water <. . . . 80.70 31 197.72 790.86

264 1,057

366.06

ikcal . 108 489

Food energy 451 1,105 4,422 2,047

Protein {NX 6.38) g 5.98 112 14.65 58.60 27.12

Total lîpîd (fat) g 7.00 104 17.15 68.60 31.75

Carbohydrate, totai .... g . . 5.36 13.13 52.53 24.31

Fiber g 0 0 0 0

Ash g ' .96 74 2.35 9.41 4.36

MINERALS:

Calcium mg. . 193 92 474 1,895 877

Iron mg, . .10 1 .24 .98 .45

Magnesium r»g- . 18 62 45 180 83

Phosphorus mg, . 158 92 387 1,548 717

Potassium mg. . 136 74 334 1,338 619

Sodium mg. . 44 74 108 432 200

Zinc mg. .

1

VITAMÍNS:

Ascorbic acid mg. . 4.16 7 10.19 40.77 18.87

Thiamin mg,

mg.

. mg. .

mg.

.065

.355

.417

.407

9

11

7

5

.159 .637

.870 3.479

1.022 4.087

.997 3.989

.295

Riboflavin 1.610

Niacin 1.892

Pantothenic acid. .....

1.846

Vitamin Bg mg.

Folacin mcg

Vitamin B^ 2 mcg .711 14 1.742 6.968 3.225

IRE. 42 1 103 412 191

Vitamin A

147 n 360 1,441 667

LIPIDS:

Fatty acids:

Saturated, tota¡. .... . g 4.60 11.28 45.11 20.88

4:0 g .20 13 .50 2.00 .92

6:0 g ' .14 13 .36 1.42 .66

8:0 . g .14 13 .34 1.35 .62

10:0 • g • .40 14 .98 3.92 1.81

12:0 . g . .24 14 .59 2.34 1.08

14:0 . g .66 14 1.62 6.47 3.00

16:0 , . . g . 1.62 14 3.98 15.90 7.36

18:0 . g ' .90 14 2.20 8.81 4.08

Monounsaturated, total. . . g - 1.72 4.22 16.90 7.82

16:1 . g .13 12 .31 1.26 .58

18:1 . g 1.56 14 3.82 15.27 7.07

20:1 . g .

22:1 . g .

Polyunsaturated, tota! . . . g . .31 .76 3.02 1.40

18:2 . g . .18 14 .44 1.77 .82

18:3 . g .13 12 ,31 1.25 .58

18:4 . g .

20:4 . g .

20:5 . g '

22:5 g

22:6 • g .

Cholesterol • mg.

Phytosterois . mg.

AMI NO ACIDS:

Tryptophan . g .084 .207 .827 .383

Threonine g ' .268 .657 2.627 1.216

Isoleucine . g ' ' .338 .829 3.316 1.535

Leucine . g - .587 1.438 5.750 2.662

Lysine . g

. g .

.513

- .155

1.256 5.025

.379 1.516

2.326

Methionine .702

Cystine . g . • • .035 .085 .340 .157

Phenylalanine . g . .284 .696 2.783 1.288

Tyrosine . g ,281 .689 2.756 1.275

Valine . g - 448 1.098 4.391 2.032

Arginine . g . .198 .485 1.938 .897

Histidine . g •

. g .

.167

• .269

.409 1.635

.659 2.636

,757

Aianine 1,220

Asparticacid . g ' .328 ,804 3.215 1.488

Glutamicacid . g 1.019 2.496 9.985 4.621

Glycine . g • .041 .101 .404 .187

Proline . g

Serine . g JLQ9 1.206 4.822 2.232

^ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 {1976)
SHAKE, CHOCOLATE, thick Item No, 01-110

Amount in 100 grams, edible portion Amount in edible portion of

Gomnuan measures of food

Amount in edible portion of

1 pound of food as purchased

Mean ± standard Number of ^ COñta

Approximate measure and weight

*ner, approx.

Refuse: 0

10.6 oz, net wt = 300 g

G - D E F

PROXIMATE:

Water. £ . . . 72.20 + 0.9499 7 216,60 .327,50

¡kcal . 119 356 538

Food energy • • 496 1,489 2,252

Protein (NX 6. 38) g . 3.05 + ,261 7 9,15 13.84

Totai îipid (fat) g . . 2.70 1 8,10 12.25

Carbohydrate, total g ' 21.15 63.45 95.94

Fiber g '

.25 + .021 6 .75 1,13

Ash g '

.90 + .071 7 2.70 4.08

MINERALS!

Calcium mg. . 132 1 396 599

Iron mg' .

mg. .

.31

16

1

1

.93

48

1.41

Magnesium ........

73

Phosphorus mg. . 126 1 378 572

Potassium mg- . 224 1 672 1,016

Sodium mg. , m 1 333 503

Zinc , , . . . mg. .48 1 1.44 2.18

VITAMINS:

Ascorbic acid mg. 0 6 0 0

Tfiîamin .... . . . . mg.

mg.

.047

.222

.0049

.0052

7

7

.141

.666

. .213

Ribofiavin 1.007

Niacin mg. .124 + .0090 7 .372 .562

Pantothenic acid 'tng. . .363 + .0139 6 1.089 1.647

Vitamin Bg

Folacin

mg. .

mcg .

.025

5

+

+

.0051

.8

7

7

.075

15

.113

22

Vitamin 8^2 mcg ,315 + .0509 7 .945 1.429

iRE.

86 + 1.3 6 258 390

LIPIDS:

Fatty actds:

Saturated, total g . 1.68 5.04 7.62

4:0 g . .09 .26 .40

6:0 g .05 .16 .24

8;0 g . .03 .09 .14

10:0 g .07 .20 .31

12:0. . g - .08 .23 .34

14:0 g • .27 .82 1.23

16:0 g . .71 2.13 3.22

Î8:0 g • .33 .98 1.48

Monounsaturated, total. . g .78 2.34 3.54

16:1 g • .06 .18 .27

18:1 g .68 2.04 3,08

20:1 g

22:1 g •

Poiyunsaturated, total . . g ' .10 .30 .46

18:2 g . .06 .18 .28

18:3 g • .04 .12 ,18

18:4 g .

20:4 g

20:5 ........ g

22:5 g

22:6 g •

Cholesterol mg. 10 32 48

Phytosterols . mg.

AMI NO ACIDS:

Tryptophan g ' .043 .129 .195

Threonine ........ g . .138 .413 .625

Isoleucine g . . . .185 .554 .837

Leucine g .299 .896 1.355

Lysine g • .242 ,726 1.097

Methionine g • .076 .229 .347

Cystine g . . .028 .085 .128

Phenylalanine g . . . .147 .442 .668

Tyrosine . g ' .147 .442 .668

Valine , . g ' .204 .612 ,926

Arginine. . g • • .110 .331 .501

Histidine. . g . .083 .248 .375

Aianine . g .105 .316 .477

Asparticactd . g . .231 .694 1.050

Glutamicacid . g . .639 1.916 2.897

Glycine . g • • 065 .194 .293

. g .

. g •

.295

.166

.886

.498

1.340

Serine .752

Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-S-l (1976)
SHAKE; VANILLA, thick Item No. 01-111

Nutrients and units

Amount in 100 grams, edible portion

Mean ± standard error

Amount in edible portion of

common measures of food

Approximate measure and weight

Number of , ^

samples 1 container, approx,

n oz, net wt " 313 g

D E F —

Amount in edible portion of

1 pound of food as purchased

Refuse: 0

PROXIMATE:

Water , . . . , g .

Food energy | ^

Protein (N X 6. 38) g

Total liptd (fat) g

Carbohydrate, total g

Fiber g

Ash g

MINERALS:

Calcium mg.

Iron mg

Magnesium mg.

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboflavin mg

Nlacin mg

Pantothenrc acid mg

Vitamin Bg mg

Folacin .......... ntcg

Vitamin B12 meg

Vitamin A \

LIPIDS:

Fatty acids:

Saturated, total g

4:0 g

6:0 g

8:0 g

10:0 g

12:0 g

14:0 g

16:0 g

18:0 g

Monounsaturated, total. . . g

16:1 g

18:1 g

20:1 g

22:1 g

Poiyunsaturated, total . . . g

18:2 g

18:3 g

18:4 g

20:4 g

20:5 g

22:5 g

22:6 g

Cholesterol mg

Phytosterots mg

AMI NO ACIDS:

Tryptophan g

Threonine g

Isoleucine g

Leucine g

Lysine g

Methionine g

Cystine g

Phenylatanine g

Tyrosine g

Valine g

Arginine g

Hîstidine, g

Aianine g

Aspartic acid g

Giutamic acid g

Glycine g

Proline g

Serine g

74.45

112

468

3.86

3.03

17.75

.06

.91

146

12'

115

183

95

.10

.39

.030

.195

.146

.042

7

.520

28

114

i.89

.10

.06

.03

.08

.08

.30

.80

.37

.88

.07

.76

.11

.07

.04

12

.054

.174

.234

.378

.306

.097

.036

.186

.186

.258

.140

.105

.133

.293

.808

.082

.374

.210

0.8334

.0980

.140

.03

.022

5.81

.0063

.51

4.08

9.42

2.2

.045

10

10

10

10

10

10

10

10

10

10

10

10

233.03

350

1,465

12.08

9.48

55.55

.19

2.85

457

.31

37

351

572

299

1.22

.094

.510

.457

.131

21

1.628

357

5.90

.31

.18

.n

.24

.27

.95

2.50

1.15

2.74

.21

2.39

.35

.21

.14

37

.170

.545

.731

1.184

.958

.303

.112

.583

.583

.809

.437

.328

.417

.917

2.530

.256

1.170

.657

337.70

507

2,122

17.51

13.74

80.51

.27

4.13

663

.45

53

523

829

433

1.77

.136

.885

.662

.191

30

2.359

127

517

8,56

.45

.26

.15

.34

.39

1.38

3.62

1.67

3.97

.31

3.46

.51

.31

.20

54

.247

.790

1.059

1.715

1.389

.439

.162

.845

.845

1.172

.634

.475

.604

1.328

3.656

.370

1.696

.952

Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH''8-1 (1976)
WHEY: ACID, FLUID ítem No. OM12

Nutrients and units

Amount in TOO grams, edible portion

Mean ± standard error

Number of

»mpiei

Amount in edible portion of

common measures of food

Approximate measure and weight

1 c = 246 g 1 qt = 984 g

Amount in edible portion of

1 pound of food as purchased

Refuse: 0

PROXIMATE:

Water g .

ikcaî

\ kj

g

Food energy

Protein (NX6.38) . .

Tota! lipid (fat) g

Carbohydrate, total g

Fiber g

Ash g

MINERALS:

Calcium mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc

VITAMINS:

Ascorbic acid . .

Thiamin. . . ,

Riboflavtn . , ,

Niacin . . .

Pantothenic acid,

Vitamin Bg mg

Folacin meg

Vitamin 8^2 ^^S

¡RE.

mg

mg

Vitamin A

MU .

LiPiOS:

Fatty acids:

Saturated, total g

4:0 g

6:0 g

8:0 g

10:0 g

12:0 g

14:0. g

16:0 g

18:0 g

Monounsaturated, total. , . g

16:1 g

18:1 g

20:1 g

22:1 g

Poîy un saturated, tota! . . . g

18:2 g

18:3 g

18:4 g

20:4 g

20:5 g

22:5. g

22:6 g

Cholesterol mg

Phytosterols mg

AMINO ACIDS:

Tryptophan g

Threonine g

isoleucine g

Leucine g

Lysine g

Methîonîne g

Cystine g

Phenyialanine g

Tyrosine g

Vaîine g

Arginine g

Histidine g

Alanine g

Asparticacrd g

Gluîamicacid, ,....., g

Glycine g

Proline g

Serine g

93.42

24

100

.76

.09

5.12

0

.61

103

10*

78

143

48

.08

.43

.06

.042

.140

.079

.381

.042

2

.179

.057

.004

.001

.001

.002

.001

.008

.025

.010

.025

.004

.019

.004

.003

Trace

.016

.038

.038

.072

.065

.014

.014

.025

.019

.038

.021

.015

.033

.074

.136

.014

.045

.035

0.0984

.028

.02

.038

3.54

.45

3.7

5.27

3.3

.0171

.2

.4

.0003

.0005

.0004

.002

.0069

.0027

.002

.0052

.001

10

21

6

9

15

15

14

5

5

14

4

4

229.81

59

246

1.87

.22

12.60

0

1.50

253

.20

24

191

352

118

1.06

.15

.103

.344

.194

.937

.103

.440

2

17

.140

.010

.003

.002

.004

.003

.019

.062

.025

.061

.011

.047

.009

.008

.001

919.25

235

982

7.48

.89

50.38

0

6.00

1,011

.79

96

764

1,408

473

4.23

.59

.413

1.378

.777

3.749

.413

22

1.761

10

69

.561

.038

.013

.009

.016

.011

.075

.247

.098

.244

.043

.187

.035

.030

.005

.038 .154

.094 .376

.093 .370

.178 .712

.161 .642

.035 .141

.034 .135

.062 .246

.048 .191

.092 .369

.052 .209

.037 .147

.081 .322

.183 .733

.334 1.336

.034 .135

.m .445

.086 .345

423.75

108

453

3.45

.41

23.22

0

2.77

466

.36

44

352

649

218

1.95

.27

.191

.635

.358

1.728

.191

10

.812

5

32

.258

.018

.006

.004

.008

.005

.034

.114

.045

.113

.020

.086

.016

.014

.002

.071

.173

.171

.328

.296

.065

.062

.113

.088

.170

.096

.068

.149

.338

.616

.062

.205

.159

^ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
WHEY, ACID, DRY Item No. 01-113

Nutrients and units

Amount in 100 grams, edible portion Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purdra»d

PROXIMATE;

Water. . .

Food energy

Vitamin A •

Í •

ikcaî

\kj .

Protein (NX 6.38) g .

Total lipid (fat) g .

Carbohydrate, total g ,

Fiber g .

Ash g .

MINERALS:

Calcium mg.

Iron mg.

Magnesium mg.

Phosphorus ........ tttg.

Potassium . , mg.

Sodium mg.

Zinc mg.

VITAMINS:

Ascorbic acid mg.

Thiamin mg.

Riboflavîn mg.

Nracin mg.

Pantothenic acid mg.

Vitamin Bg mg.

Folacin meg

Vitamin B^ 2 "^'^S

ÍRE.

\lU .

LIPIDS:

Fatty acids: ^

Saturated, total. . .

4:0

6:0

8:0

10:0

12:0 ,

14:0

16:0

18:0

Monounsaturated, total

16:1

18:1

20:1

22:1

Polyunsaturated, total

18:2

18:3

18:4

20:4

20:5

22:5

22:6

Cholesterol

Phytosterols .....

AMINO ACIDS:

Tryptophan .....

Threonine g

tsoleucine g

Leucine g

Lysine g

Methionine g

Cystlne g

Phenylalanine g

Tyrosine g

Valine g

Arginine g

Hístidine g

Alanine g

Asparticacid g

Glutamicacid g

GJycîne . . » g

Proline .......... g

Serine g

g

Mean ± standard error Number of

samptei

Approximate measure ami weight Refu»e: 0

1 tbsp = 2.9 g 1 c = 57 g

— G

3.51 + 0.174 52 0.10 2.00 15.92

339 10 193 1,538

1,419 41 809 6,437

n.73 + .1819 57 .34 6.69 53.21

.54 + .031 49 .02 .31 2.45

73.45 2.11 41.87 333.17

0 0 0 0

10.77 + .2226 48 .31 6.14 48.85

2,054 + 105.5 23 59 1,171 9,319

1.24 + .178 19 .04 .71 5.62

199 + 9.64 19 6 113 902

1,348 + 82.51 20 39 769 6.117

2,288 + 97.64 20 66 1.304 10,381

968 + 85.3 18 28 552 4.390

6.31 + .549 19 .18 3.60 28.62

.90 + .33 13 .03 .51 4.08

.622 + .0720 13 .018 .355 2.821

2.060 + .1301 13 .059 1.174 9.344

1.160 + .1952 10 .033 .661 5.262

5.632 .162 3.210 25.547

.620 + .0514 10 .018 .353 2.812

33 + 4.6 10 1 19 151

2.500 + .1747 10 .072 1.425 11.340

9 Trace 5 41

58 2 33 263

.34 .01 .20 1.55

.02 2 Trace .01 .11

.01 2 Trace Trace .04

Trace Trace Trace .02

.01 + .002 Trace .01 .04

.01 + .002 Trace Trace .03

.05 + .005 Trace .03 .21

.15 + .013 Trace .09 .68

.06 + .004 Trace .03 .27

.15 Trace .08 .68

,03 + .007 Trace .02 .12

.11 + ,0089 Trace * .06 .52

.02 Trace .01 .10

.02 i- .003 4 Trace .01 .08

Trace 2 Trace Trace .01

.241

.590

,581

1.116

1.008

.221

.211

.386

.300

.579

.327

.230

.506

1.149

2.096

.211

.699

.541

007 .137

017 .336

017 .331

032 .636

029 .574

006 .126

006 .121

011 .220

009 .171

017 .330

009 .187

007 .131

015 .288

033 .655

060 1.195

006 .121

020 .398

016 .308

1,092

2.677

2.635

5.062

4.570

1.001

.959

1.751

1.359

2.627

1.484

1,042

2.293

5.212

9.507

,959

3.169

2.452

^ Values based on data for fat extracted from fluid acid whey.

^ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
WHEY, SWEET, FLUID Item No. OM14

Amount in 100 grams, edible portion

Nutrients ^d units

Amount in edible portion of

common measures of food

Amount in ^ible portion of

1 pound of food as purchased

PROXIMATE:

Water g .

_ . íkcal Food energy • í ,

Protein (NX 6.38). .... g .

Total lipid (fat) g .

Carbohydrate, total g .

Fiber , . . . g ,

Ash g .

MINERALS:

Caictum mg.

iron mg.

Magnesium mg.

Phosphorus mg.

Potassium mg.

Sodium . mg.

Zinc mg.

VITAMINS:

Ascorbic acid mg.

Thiamin mg.

Riboflavin mg,

Niacin .......... mg.

Pantothenicacid. ...... mg.

Vitamin Bg mg.

Foîacin meg

Vitamin B12 meg

Vitamin A | *

LIPIDS:

Fatty acids:

Saturated, total g

4:0 g

6:0 g

8:0. g

10:0. g

12:0 g

14:0 g

16:0 , . g

18:0 g

Monounsaturated, totaJ. . . g

16:1 g

18:1 g

20:1 g

22:1 g

Polyunsaturated, total . . . g

18:2. g

18:3. g

18:4 . , _ g

20:4 g

20:5 g

22:5 g

22:6 g

Ciiolesterol . mg

Phytosterols mg

AMINO ACIDS:

Tryptophan , g

Threonine g

Isoleucine g

Leucine g

Lysine g

Methionine g

Cystine g

Phenylalanine g

Tyrosine g

Valine g

Arginine. g

Histidine . g

Afanine g

Asparticacid g

Glutamic acid g

Gîycinë g

Proline g

Serine . g

Number of Approximate measure and weight Refuu :0

Mean + standard error

1 c = 246 g 1 qt = 984 g

D E ~ G

93.12 + 0.0283 32 229.08 916.30 422.39

27 66 263 121

112 275 1.099 507

.85 + .017 16 2.09 8.36 3.86

.36 + .013 31 .89 3.54 1.63

5.14 12.64 50.58 23.32

0 0 0 0

.53 + .017 7 1.30 5.22 2.40

47 + 1.9 37 115 461 212

.06 .15 .59 .27

8 + .3 7 20 81 37

46 Í- .85 37 112 449 207

161 + 3.99 11 396 1.584 730

54 + 4.2 9 132 526 243

.13 .32 1.28 .59

.10 .25 .98 .45

.036 + .0019 19 .089 .354 .163

.158 + .0043 26 .389 1.555 .717

.074 + .0085 13 .182 .728 .336

.383 + .0076 8 .942 3.769 1.73?

.031 + .0063 13 .076 .305 .141

1 2. 8 4

.277 -H .0301 17 .681 2.726 1.256

4 î- 1 6 10 39 18

16 I- 3.2 6 39 157 73

.230 .566 2.263 1.043

.020 + .0019 4 .049 .195 .090

.003 + ,0003 4 .007 .029 ,013

.003 + .0002 4 .008 .033 .015

.006 + .0005 4 .015 .060 .028

.004 + .0003 4 .010 .039 .018

.035 + .0019 4 .087 .347 .160

.110 + .0056 4 .270 1.079 .497

.033 H .0020 4 .081 .322 .148

.100 .246 .984 .454

.011 + .0009 4 .027 .109 .050

.084 4 .0036 4 .208 .831 .383

.011 .028 .112 .051

.008 + .001 4 .021 .083 .038

MZ + .0006 4 .007 .028 .013

.013

.054

.047

.078

.068

.016

.017

.027

.024

.046

.025

.016

.039

.083

.148

.018

.052

.041

20

.033 .132

.132 .528

.116 .465

.192 .767

.166 .666

.039 .156

.041 .164

.066 .264

.059 .235

.113 .451

.061 .243

.038 .153

.097 .387

.205 .821

.363 1.454

.045 .181

.127 .509

.101 .402

.061

.244

.215

.354

.307

.072

.076

.121

.108

.208

.112

.071

.178

.378

.670

.083

.234

.186

AH-8-1 (1976)
WHEY, SWEET, DRY Item No. 01-118

Nutrients and units

Amount in 100 grams, edibte portion

Mean ± standard error

-B C •

NumiMr of

samplst

Amount in edible portion of

common measures of food

Approximate measure and weight

1 tbsp = 7.5 g 1 c = 145 g

E F

Amount in edible portion of

1 pound of food as purchased

Refuie:0

PROXIMATE:

Water . . .

Food energy • • •

Protein (NX 6.38).

Totai lipid (fat) . . .

Carbohydrate, total .

Fiber

Ash

MiraERALS:

Calcium

Iron

Magnesium , , . ,

Phosphorus • . , .

Potassium

Sodium

Zinc

VITAMINS:

Ascorbic acid ....

Thiamin

Riboflavin

Niacin

Pantothenic acid. . .

Vitamin Bg . . . .

Foäacin

Vitamin B^2 • • •

Vitamin A

LIPIDS:

Fatty acids: i

Saturated, total

4:0.

6:0

8:0 ....... .

10:0

12:0

14:0

16:0

18:0

Monounsaturated, toiaî. .

16:1

18:1

20:1

22:1

Poîyunsaturated, total . .

18:2

18:3

18:4

20:4

20:5

22:5

22:6

Cholesterol

Phytosterols

AMINO ACIDS:

Tryptophan

Threonine

îsoteucine

LeucJne

Lysine

Methionine

Cystine

Phenylalanine

Tyrosine

Vatine

Arginine

Histidine

Alanine

Asparttcacid , .

Glutamtcacid

Glycine

Proline

Serine

g '

i kcal

f kj

g

g

g

mg

mg

mg

mg

mcg

mcg

iRE.

\lU'.

g

g

g

g

mg

mg

3J9

353

U476

12.93

1.07

74.46

O

8.35

796

.88

176 .

932

2.080

1.079

1.97

1.49

.519

2.208

1.258

5.620

.584

12

2.371

10

44

.68

.06

.01

.01

.02

.01

.10

.33

.10

.30

.03

.25

.03

.02

.01

.205

.817

.719

1.186

1.030

.241

.253

.407

.363

.697

.375

.237

.598

1.269

2.248

.280

.786

.622

0.0887

.0874

.0334

.0607

31.4

.033

5.18

39.9

50.04

67,13

.156

+ ,335

+ ,0141

+ ,0605

+ ,0506

+ ,0159

1 .94

+ .0971

.006

.0007

.0005

.001

.0008

.0054

.016

.0058

.002

.0098

.003

.002

151

165

148

147

66

41

41

65

60

62

43

41

44

44

43 '

41

40

48

0.24

26

110

.96

.08

5.56

O

.62

59

13*

70

155

80

.07

.15

.11

.039

.165

.094

.419

,044

I

.177

.05

Trace

Trace

Trace

Trace

Trace

.01

.02

,01

.02

Trace

.02

Trace

Trace

Trace

Trace

4.62

512

2 ,141

18.75

1.55

107.97

0

12-11

1 .154

1.28

255

1 .351

3.016

1 ,565

2.86

2.16

.753

3.202

1.824

8.149

.847

17

3.438

14

64

.99

.09

.01

.01

.03

.02

.15

.47

.14

.43

.05

.36

,05

.04

.01

.015 .297

.061 1.184

,054 1.043

.088 1.719

.077 1,493

.018 .350

.019 .367

.030 .591

.027 .526

.052 1.011

.028 .544

.018 .344

.045 ,867

.095 1.840

.168 3.259

.021 .406

.059 1.140

.046 .902

14.47

1.600

6,697

58.65

4.85

337.75

O

37.88

99

3.611

3

799

4.226

9.434

4.894

8.94

6,76

2.354

10.015

5.706

25.492

2.649

53

10.755

45

200

3.10

.27

.04

.04

.08

.05

.47

1.48

.44

1.35

.15

1.14

.15

.11

.04

27

.928

3.705

3.263

5.378

4.670

1.094

1.149

1.848

1.646

3.162

1.701

1.076

2.712

5.755

10.195

1.269

3.567

2,822

Values based on data for fat extracted from fluid sweet whey.

AH-8-1 (1976]
YOGURT, PLAIN, containing 8 grams of protain per 8-ounce serving Item No. 01-116

Product is made with whole milk.

Nutrients and unite

PROXIMATE:

Water g .

Food energy • • • |

Protein (NX 6.38), .... g .

Total liptd (fat) g .

Carbohydrate, tota! . . , . . g ,

Fiber g ,

Ash g .

MINERALS:

Calcium .......... mg.

Iron mg.

Magnesium mg.

Phosphorus mg.

Potassium . mg.

Sodium . mg.

Zinc mg,

VITAMINS:

Ascorbic acid mg.

Thiamin.....,.,.. mg,

RIboflavin mg.

Ntacin mg.

Pan tothenic acid mg.

Vitamin Bg mg.

Folacin meg

Vitamin Bi 2 meg

Vitamin A • • • | „ *

LIRIOS:

Fatty acids:

Saturated, total g

4:0 g

6:0 g

8:0 g

10:0 g

12:0. g

14:0. g

16:0 . g

18:0. g

Monounsaturated, total. . , g

16:1 g

18:1 g

20:1 g

22:1 ......... g

Polyunsaturated, tota! ... g

18:2. g

18:3 g

18:4 g

20:4 g

20:5 g

22:5 g

22:6 g

Cholesterol mg

Phytosterols mg

AMINO ACIDS:

Tryptophan g

Threonine g

Isoleuciné g

Leucine . g

Lysine g

Methiorïine g

Cystine g

Phenylalanine g

Tyrosine g

Valine g

Arginine. g

Histidine g

Alanine g

Aspartic acid .,..,.., g

Glutamic acrd, g

Glycine g

Protine g

Serine g

Amount in 100 grams, edjble portion Amount în edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

Mean ± standard error

87.90

61

257

3,47

3.25

4.66

0

.72

121

12"

95

155

46

.05

.59

.53

.029

.142

.075

.389

.032

7

.372

30

123

2.10

.10

.07

.04

.09

.11

.34

.89

.32

.89

.07

.74

.09

.06

.03

13

.020

.142

.189

.350

.311

.102

.189

.175

.287

.104

.086

.148

.275

.679

.084

.411

.215

Number of Approximate meaiure and weight Refuw: 0

»mpie« 1/2 container, net 1 container, net

—-P wt, 4 oz = 113 g wt, 80Z = 227 g —£ . p

99.68

70

291

3.94

3.68

5.28

0

.82

137

13*

108

175

53

.05

8

34'

139

.67

.60

.033

.161

.085

.441

.036

.422

2.38

.11

.08

.05

.10

.13

.39

1.00

.36

1.01

.08

.84

.10

.07

.03

14

199.53

139

583

7.88

7.38

10.58

0

1.63

274

.11

26

215

351

105

1.34

1.20

.066

.322

.170

.883

.073

17

.844

68

279

4.76

.22

.15

.10

.21

.25

.78

2.01

.72

2.03

.16

1.69

.21

.15

.06

29

022 .044

162 .323

215 .430

397 .794

353 .706

116 ,232

215 .430

199 .398

326 .652

118 .237

097 .195

168 .337

312 .625

770 1.542

095 .190

466 .933

244 .488

398.71

279

1.166

15.74

14.74

21.14

0

3.27

547

.23

53

430

701

210

2.68

2.40

.132

.644

.340

1.765

.145

34

1.687

136

558

9.51

.44

.30

.19

.42

.50

1.55

4.02

1.44

4.05

.32

3.37

.42

.30

.12

58

.089

.646

.859

1.586

1.411

.464

.859

,794

1.303

.474

.390

.674

1.248

3.081

.380

1.865

.974

Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
YOGURT, PLAIN, LOWFAT, containing 12 grams of protein per 8-ounce serving ^ Item No. 01-117

Product is made with lowfat milk and contains added nonfat milk solids.

Nutrients má units

Amount in 100 grams, edible portion

Mean i. itandard error Number of

Amount in edible portion of

oommon measures of food

Approximate measure and weight

1/2 container» net 1 container, net

wt, 4 oz = 113 g wt, 8 oz =' 227 g

E F

Amount in edible portion of

1 pound of food as purdiased

Refute: 0

PROXIMATE:

Water. . .

Food energy

Vitamin A •

g '

tkcal

\kj .

Protein {NX 6.38) ^ ,

Total lipid (fat) g .

Carbohydrate, total ..... g ,

Fiber g .

Ash g .

MINERALS:

Calcium mg.

Iron mg.

Magnesium mg.

Phosphorus mg.

Potassium mg.

Sodium mg.

Zinc mg.

VfTAMINS:

Ascorbic acid mg .

Thiamin mg.

Riboflavin mg.

Niacin mg.

Pantothenicacid. ...... mg.

Vitamin Bg mg.

Folacin meg

Vitamin B12 . meg

IRE.

!/£/.

DPiDS:

Fatty acids: ^

Saturated^ total g

4:0 g

6:0 g

8:0. ....... . g

10:0 g

12:0 g

14:0 g

16:0 g

18:0 g

Monounsaturated, total. . . g

Î6:1 g

18:1 g

20:1 g

22:1 g

Poiyunsaturated, total , . . g

18:2 g

18:3 g

18:4 g

20:4 g

20:5 g

22:5 g

22:6 g

Cholesterol mg

Phylosterols mg

AMINO ACIDS:

Tryptophan g

Threonine g

Isoleucine g

Leucine «íí*^

Lysine g

Methionîne g

Cystine g

Phenylalanine . g

Tyrosine , . g

Valine g

Arginine g

Histidine. g

Aianine g

Asparticactd g

Gluîamicacid g

Glycine . g

Proline g

Serine g

85.07

63

265

5.25

1.55

7.04

0

1.09

183

17'

144

234

70

.08

11

16*

66

.89

.80

.044

.214

.114

.591

.049

\

.562

1.00

.05

.03

.02

.04

.05

.16

.42

.15

.43

.03

.35

.04

.03 +

.01 +

.030

.216

.286

.529

.471

.155

3

.286

.265

.434

.158

.130

.225

.416

1.028

.127

.622

.325

0.3035

.104

.0717

.0337

5.72

.008

1.0

5.95

.10

.20

.0017

.0085

.0523

.0083

1.3

.0535

.002

^002

.0009

.002

.002

.0077

.020

.0070

.002

.017

.001

.0008

28

30

38

16

14

4

4

16

7

9

12

8

26

11

2

9

10

4

8

96.47

72

300

5.95

1.76

7.98

0

1.24

207

.09

20

163

265

80

1.01

.91

.050

.243

.129

.670

.056

13

18*

75

.637

1.13

.05

.04

.02

.05

.06

.18

.48

.17

.48

.04

.40

.05

.04

.02

193,11

144

601

11.92

3.52

15.98

0

2.47

415

.18

40

326

531

159

2.02

1.82

.100

.486

.259

1.342

.111

25

1.276

36

150

?.27

.10

.07

.04

.10

.12

.37

.96

.34

.97

.08

.80

.10

.07

.03

14

.034 .067

.244 .489

.325 .650

.600 1.201

.534 1.068

.175 .351

.325 .650

.300 .601

.493 .986

.179 .359

.147 .295

.255 .510

.472 .945

.166 2.333

.144 .288

.705 1.412

.369 .738

385.88

287

1.201

23.81

7.03

31.93

0

4.94

828

.36

79

651

1.061

318

4.04

3.63

.200

.971

.517

2.681

.222

51

2.549

73

299

4.54

.21

.14

.09

.20

.24

.74

1.92

.68

1.93

.15

1.61

.20

,14

.06

28

.134

.978

1.299

2.400

2.135

.702

1.299

1.202

1.971

.717

.590

1.019

1.889

4.662

.575

2.822

1.474

^ Lipid content of product may range from approx. 0.5 to 2% with resultant variation In vitamin A and lipid constituents.

Selection of values to be used in dietary calculations may need to be based on label declaration for fat.

^ Values based on data for fat extracted from plain yogurt made with whole milk.

^ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
YOGURT, PLAIN, SKIM MJLK, containing 13 grams of protein per 8-ounce serving^ item No. 01-118

Product is made with skim milk and contains added nonfat milk solids.

Nutrients and units

Amount in 100 grams, edible portion

PROXIMATE

Water . .

Food energy

g '

i kcal

'. ' ' ' \kj

Protein (NX 6.38) g

Totat îipid (fat) g

Carbohydrate, total . , , . . g

Fiber g

Ash g

MINERALS:

Calciunfî mg

Iron . . ^ , . mg

Magnesium , mg

Phosphorus ........ mg

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid . mg

Thiamin . mg

Rifaoflavin , . . , mg

Njacin mg

Pantoihenic acid mg

Vitamin Bg mg

Folacin meg

Vitamin 8^2 • ^^g

I RE.

LIPIDS:

Fatty acids: ^

Saturated, total g

Vitamin A

4:0

6:0

8:0

10:0

12:0

14:0

16:0

18:0

MoFiounsaturated, total

16:1

18:1

20:1

22:1

Polyunsaturated, total

18:2 ......

18:3

18:4. .....

20:4

20:5

22:5

22:6

Cholesterol mg

Phytosterols mg

AMINOACiDS:

Tryptophan , g

Threonine g

Isoleucine , g

Leucine g

Lysine g

Methionine g

Cystine . g

Phenylalanine ....... g

Tyrosine g

Valtne g

Arginme. g

Histidine g

Alanine g

Aspartic acid ........ g

Glutamîcacîd g

Glycine g

Proline g

Serine g

g

g

g

Amfouht in edibfe portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

Mean ± standard error Numbefof

samptei 1/2 container, net 1 container, net

_ wt. 4 oz = 113 q wt, 8 02 = 227 q B C '

85.23 96.65 193.47

G

386.60 56 63 127 253 233 265 530 1,059 5.73 6.50 13.01 25.99 0.18 .20 .41 .82 7.68 8.71 17.43 34.84 0 0 0 0

1.18 1.34 2.68 5.35

199 226 452 903 .09 .10 .20 .41 19 22 43 87 156 177 355 710

255 289 579 1,156

76 87 174 347

.97 1.10 2,20 4.40

.87 .99 1.98 3.95

.048 .054 .109 .218

.234 .265 .531 1.061

.124 .141 .281 .562

.641 .727 1.455 2.908

.053 .060 .120 .240 12 14 28 55

.613 .695 1.392 2.781

2 2 5 9

7 8 16 32

.116 .132 .264 .527

.005 .006 .012 .024

.004 .004 .008 .017

.002 .003 .005 .010

.005 .006 .012 .023

.006 .007 .014 .028

.019 .022 .043 .086

.049 .056 .111 .223

.018 .020 .040 .080

.049 .056 .112 .224

.004 .004 .009 .018

.041 .047 .093 .187

.005 .006 .012 .023

.004 .004 .008 .016

.001 .002 .003 .007

.032

.235

.313

.577

.514

.169

2

.313

.289

.474

.172

.142

.245

.454

1.122

.138

.679

.355

.037 .073

.267 .534

.354 .709

.655 1.311

.583 1.166

.191 .383

.354 .709

.328 .656

.538 1.076

.196 .391

.161 .322

.278 .557

.515 1.032

1.272 2.546

.157 .314

.770 1.541

.402 .805

.147

1.067

1.418

2.619

2.330

.766

1.418

1.312

2.151

.782

.644

1.112

2.061

5.088

.627

3.080

1.609

Values based on data for fat extracted from plain yogurt made with whole milk.

Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
yOGURT, COFFEE AND VANILLA VARIETIES, LOWFAT, containing 11 grams of protein per 8-ounce serving 1 Item No. 01-119

Product contains added nonfat milk solids.

Amount in edible portion of Amount in edible portion of

Amount in 100 grams, edible portion

common measures of food 1 pound of food as purchased

ivutrients ana units ———

Mean ± standard error '^«'Ät***

Approximate measure and weight Rafuse:0

1/2 container, net 1 container, net

wt, 4 oz = 113 g wt» 8 oz = 227 g

A B C 0

PROXIMATE:

b r

Water g < - 79.00 89.59 179.33

97 194

358,34

Food energy \ kj . .

85 388

358 406 812 1.622

Protein (NX 6. 38) g , . 4.93 3 5.59 n.l9 22.36

Total lipid (fat) g . . 1.25 3 1.42 2.84 5.67

Carbohydrate, total ..... g . . 13.80 3 15.65 31.33 62.60

Fiber g - 0

1.02

0 0

1.16 2.32

0

Ash g . . 4.63

MINERALS:

Calcium mg. . 171 194 389 777

Iron ........... tng. . .07

16

.08 .16

19 37

.32

Magnesium mg. .

75

Phosphorus tng. , 135 153 306 611

Potassium wg. . 219 249 498 995

Sodium rng. . 66 75 149 298

Zinc rug. ,83 .94 1.88 3.76

VITAMINS:

Ascorbic acid mg. , .75 .85 1.70 3.40

TWamin f»g. ^ .042 .048 .095 ,191

Riboflavin ......... tng. . .201

.107

.552

.228 .456

.121 .243

.626 1.253

.912

Niactn tng. .

.485

Pantothenicacid tng. . 2.504

Vitamin Bg tng- • .045 .051 .102 .204

Folacin tncg . 10

.527

12 24

.598 1.196

48

Vitamin B^2 *"^8 •

2.390

IRE. .

Vitamin A |.„

13 15 30 59

54 61 123 245

LIPIDS:

Fatty acids: ^

Saturated, totai g . - .81 .91 1.83 3.66

4:0 g . . .04 .04 .08 .17

6:0 g . .02 .03 .06 .12

8:0 g . .02 .02 .04 .07

!0:0 g . .04 .04 .08 .16

12:0 g . .04 .05 .10 .19

14:0 g . .13 .15 .30 .60

16:0 g . .34 .39 .77 1.54

18:0 g . .12 .14 .28 .55

Monounsaturated, total. . . g . .34 .39 .78 1.56

16:1 g . .03 .03 .06 .12

18:1 g . .29 .32 .65 1.30

20:1 g .

22:1 g .

Polyunsaturated, total . . . g . '. .04 .04 .08 .16

Î8:2 g . ,02

.01

.03 .06

.01 .02

.11

18:3 g .

.05

18.4 g .

20:4 g .

20:5 g .

22:5 g .

22:6 g .

Cholesterol mg. . '. 5 6 11 22

Phytosterols mg.

AMINO ACIDS:

Tryptophan ........ g . .028 .032 .063 .126

Threonine g . .202 .230 .460 .918

Isoleucine g . . . .269 .305 .610 1.220

Leucine g .497

.442

.145

.563 1.128

.501 1.003

.165 .330

2.254

Lysine g - 2.005

Methionine g -

.659

Cystine g

3

Phenylalanine ,,..... g . .269 .305 .610 1.220

Tvrosîne ,,......• g .249

.408

.148

,282 .565

.463 .926

.168 .337

1.129

Vaiine g • 1.851

Arginine g

.673

Hsstidine g .122 .138 .277 .554

Aianine g .211

.391

.239 .479

.443 .888

.957

Asparticacid g • 1.774

Glutamicacid g - .965 1.094 2.191 4.378

Glycine g - ,119 .135 .270 .540

Proline g - .584 .662 1.326 2.650

Serine g • .305 .346 .693 1.385

^ Lipid content of product may range from approx. 0.5 to 2 % with resultant variation in vitamin A and lipid constituents.

Carbohydrate content varies widely because of amount of sugar added and/or level and solids content of added flavoring material.

Selection of values to be used in dietary calculations may need to be based on label declaration for fat and carbohydrate.

^ Values based on data for fat extracted from plain yogurt made with whole milk.

3 Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
YOGURT, FRUIT VARIETi ES, LOWFAT, containing 9 grams of protsin per Bounce serving ^

Product contains added nonfat milk solids.

Item No. 01-120

Nutrients and units

mg

Vitamin A -

PROXIMATE:

Water g .

Food energy I ^^

Proteîn{NX 6.38) g

Total (ipid (fat) . g

Carbohydrate, total g

Fiber > . . g

Ash g

MINERALS:

Calcium mg

Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium . mg

Zinc

VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg

Vitamin B5 ....... . mg

FoJacin meg

Vitamin 6^2 ^cg

fRE.

ilU .

LtPIDS:

Fatty acids: ^

Saturated, totai g

4:0 g

6:0

8:0

10:0

12:0

14:0

16:0

18:0

Monoynsaturated, total

16:1

18:1

20:1

22:1

Polyunsaturated, totaí

18:2

18:3

18:4

20:4

20:5 g

22:5 g

22:6. g

Choîesterol mg

Phytosterols mg

AMINO ACIOS:

Tryptophan g

Threonine g

Isoieucine , g

Leucine g

Lysine g

Methionine g

Cystine g

Phenylaianine g

Tyrosine g

Valine g

Arginîne, g

Histidine g

Alanine g

Aspartîcacid g

Giutamicacid, g

Glycine g

Proline g

Serine g

l

Amount in 100 grams, edible portion Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

Mean ± standard error Number of

samptet

75.30

99

415

3.98

1.15

18.64

.12

.93

138

13'

109

177

53

.06

8

12

49

.74

.03

.02

.02

.03

.04

.12

.31

.11

.32

.02

.26

.022

.163

.217

.401

.357

.117

.217

.201

.329

.120

.099

.170

.316

.779

.096

.472

.246

.67

.60

.034

.162

.086

.446

.037

.426

.03

.02 +

.01 T

Approximate meaiure and weight Refuse:0

1/2 contalner.net 1 container, net

wt, 4 oz = 113 g wt, 8 oz = 227 g

E P

0.5945

.0295

.0863

.049

17

19

17

.003

.002

.001

.002

.003

.0091

.024

.0084

.002

.020

.002

.0008

85.39

113

471

4.51

1.30

21.14

.14

1.06

157

15'

123

201

60

.07

10

14*

56

.76

.68

.039

.184

.098

.506

.042

]

.483

.84"

.04

.03

.02

.04

.04

.14

.36

.13

.36

.03

.30

.04

.03

.01

170.93

225

943

9.04

2.61

42.31

.27

2.11

314

.14

30

247

402

121

1.52

1.36

.077

.368

.195

1.012

.084

19

.967

27

111

.68

.08

.05

.03

.07

.09

.28

.71

.25

.72

.06

.60

.07

.05

.02

10

025 .051

185 .371

246 .493

455 .911

405 .810

133 .266

246 .493

228 .456

374 .748

136 .272

112 .224

193 .387

358 .717

884 1.769

109 .218

535 1.071

279 .559

341.56

450

1.884

18.05

5.22

84.55

.54

4.22

627

.27

60

493

803

241

3.04

2.72

.154

.735

.390

2.023

.168

39

1.932

54

222

3.36

.15

.11

.07

.15

.18

.55

1.42

.51

1.43

.IT

1.19

.15

.10

.04

20

.102

.741

.985

1.819

1.619

.532

.985

.911

1,494

.543

.447

.772

1.432

3.534

.436

2.139

1.118

Lipid content of product may range from approx. 0.5 to 2^ with resultant variation in vitamin A and lipid constituents.

Carbohydrate content varies widely|because of amount of sugar added and/or level and solids content of added flavoring material.

Selection of values to be used in dietary calculations may need to be based on label declaration for fat and carbohydrate.

J Values based on data for fat extracted from plain yogurt made with whole milk.

Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
YOGURT, FRUIT VARIETIES, LOW FAT, containing 10 grams of protein per 8-ounce serving ^ ltemNo.0M21

Product contains added nonfat milk solids.

Nutrients and units

Amount in 100 grams, edible portion Amount in edible portion of

common measures of food

Mean ± standard error Number of

samples

Amount in edible portion of

1 pound of food as purchased

Approximate measure and weight Refuse: 0

1/2 container, net 1 container, net

wt, 4 oz = 113 g wt, 8 oz = 227 g

PROXIMATE:

Water g .

i kcal

\kj

g

S

Food energy

Protein (NX 6. 38) . .

Total Hpid (fat) ....

Carbohydrate, total . .

Fiber ........

Ash g

(FUNERALS:

Calcium mg

Iron mg

Magnesium . mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid mg

TWamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg

Vitamin Bg mg

Foiacin meg

Vitamin B^ 2 ^^S

Vitamin A | '

LIPIDS:

Fatty acids: ^

Saturated, total g

4:0 g

6:0

8:0

10:0 .

12:0

14:0

16:0.

18:0

Monounsaturated, total.

16:1

18:1

20:1

22:1 .

Polyunsaturated, total .

18:2

18:3

18:4

20:4

20:5

22:5

22:6

Cholesterol ........ mg

Phytosterols mg

AMINO ACIDS:

Tryptophan g

Threonine g

Isoleucine g

Leucine g

Lysine g

Methionine g

Cystíne g

Phenytalanine g

Tyrosine g

Vatine g

Arginine g

Histidine g

Alanine g

Aspartîcacid g

Glutamicacid g

Glycine g

Proiine g

Serine g

74.48

102

426

4.37

1.08

19.05

.12

U02

152

15*

119

194

58

.07

,74

.66

.037

,178

.095

.489

.040

9

.467

11

46

.70

.03

.02

.01

.03

.04

.11

.29

.10

.30

.02

.25

.03

.02

.01

.025

.179

.238

.440

.392

.129

.238

,221

.362

.132

.108

.187

.347

.856

.105

.518

.271

0.6103

.0255

.0515

.0273

26

26

26

12

+

T

.002

.001

.0007

.002

.002

.0055

.014

.0050

.001

.012

.001

.0005

84.46

116

483

4.96

1.22

21.60

.14

1.16

172

17'

135

221

.08

11

12'

52

.84

,75

.042

.202

.108

.555

.045

.530

.79

.04

.02

.02

.04

.04

.13

.33

.12

.34

.03

.28

.04

.02

.01

169.07

231

968

9.92

2.45

43.24

.27

2.32

345

.16

33

271

442

133

1.68

1.50

.084

.404

.216

1.110

.091

21

1.060

25

104

1.58

.07

.05

.03

.07

.08

.26

.67

.24

.67

.05

.56

.07

.05

.02

10

028 .056

204 .407

270 .541

499 1.000

444 .889

146 .292

270 .541

250 .501

410 .821

149 .299

123 .246

212 .424

393 .787

970 1.942

120 .239

587 1.175

307 .614

337.84

462

,934

19.82

4.90

86.41

.54

4.63

689

66

542

882

265

3.

.32

36

2.99

.168

.807

.431

2.218

.181

42

2.118

50

209

3.16

.14

.10

.06

.14

.17

.52

1.34

.48

1.35

.11

1.12

,14

.10

.04

19

.112

.814

1.081

1.998

1.777

.584

1.081

1.000

1.640

.597

.491

.848

1.572

3.881

.478

2.349

1.227

^ Lipid content of product may range from approx. 0.5 to 2% with resultant variation In vitamin A and lipid constituents.^

Carbohydrate content varies widely because of amount of sugar added and/or level and solids content of added flavoring material.

Selection of values to be used in dietary calculations may need to be based on'label declaration for fat and carbohydrate.

^ Values based on data for fat extracted from plain yogurt made with whole milk.

^ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
YOGURT, FRUIT VARIETIES, LOWFAT, containing 11 grams of protein per 8-oun(» serving '

*, kW*I I n , bwiiuïiiiiiijl II yiBiiia "•#" WWHI |.nji W-« Item No. 01-122

Product contains added nonfat milk solids.

Nutrients and units

Amount in 100 grams, edible portion Amount in edible portion of Amount m edible portion of

1 pound of food as purchased

llWItl IWlf 1k0 Ul 1%* ^Tll^

Approxirmte meature and waight Refuie:0

Mean ± standard error n.umi«rofy2 container, net 1 container, net

wt, 4 oz = 113g wt , 8 oz = 227 g

c - D- E F K3

PROXIMATE:

Water .... 74.10 + 0.5142 20 84.03 . 168.21 336.12

Ikcal . 105 119 239 477

Food energy .... '•

440 499 999 1,996

Protem(NX6.38) .... 8 • 4.86 + .0522 20 5.51 11.03 22.04

Total Itpid (fat) ...... g . . 1.41 + .106 17 1.60 3.20 6.40

Carbohydrate, total .... g 18.60 21.09 42.22 84.37

Fiber g . .12 .14 .27 ,54

Ash g ' • 1.03 + .0337 12 1.17 2.34 4.67

MINERALS:

Calcium . mg. . 169 192 383 766

Iron mg. . .07 .08 .16 .32

Magnesium ....... mg. . 16 18 37 73

Phosphorus r»g' . 133 150 301 602

Potassium mg. . 216 245 491 981

Sodium mg. . 65 74 147 294

Zinc m- • .82 .93 1.86 3.72

VITAMÍNS:

Ascorbic acid mg. . .74 .84 1.68 3.36

Thiamin ,......,, mg, . .041 .046 .093 .186

Riboflavin mg. . ,198 .225 .449 .898

Niacin . mg. . .105 .119 .238 .476

Paniothenjc acid mg- • .544 .617 1.235 2.468

Vitamin Bg mg. . .045 .051 .102 .204

Folacin mcg . 10 12 24 47

Vitamin B-|2 • • mcg . .520 .590 1.180 2.359

Vitamin A ... • -

iRE. . 15

60

17

68

34

136

68

272

LIPIDS:

Fatty acids: ^

Saturated, total g . .91 1.03 2.06 4.12

4:0 g • • .04 + .003 3 .05 .09 .19

6:0 . g . .03 T .002 3 .03 .06 .13

8:0 • ^ . . .02 + .001 3 .02 .04 .08

10:0 ' g . - .04 + .003 3 .05 .09 .18

12:0 g . .05 + .004 3 .06 .11 .22

14:0 g ^ .15 + .011 3 .17 .34 .67

16:0 . g . . .38 + .029 3 .44 .87 1.74

18:0 ' g ' .14 + .010 3 .16 .31 .62

Monounsaturated, total. . • g . .39 .44 .88 1.76

16:1 • g • . .03 + .002 3 .04 .07 .14

18:1 ........

' g ' .32 T .024 3 ,37 .73 1.46

20:1 , g . ,

22:1 . g .

Polyunsaturated, total . . . g . . '. .04 .04 .09 .18

18:2 g ' .03 î- .002 3 .03 .06 .13

18:3 g ' .01 ï

.001 3 .01 .03 .05

18:4 . g .

20:4. . g . .

20:5 . g . .

22:5 . g -

22:6 . g .

Cholesterol mg. ! 6 6 12 25

Phytosterols ....... . mg. .

AMtNO ACIDS:

Tryptophan . g • .027 .031 .062 .124

Threonine ........

. g • .200 .226 .453 .905

Isoîeucine • g .265 .301 .602 1.202

Leucîne . g .490 .555 1.112 2.222

Lysine . g ' .436 .494 .989 1.976

Methionine ....... . g • .143 .162 .325 .650

Cystine . g -

3

Phenyjalanine . g .265 .301 .602 1.202

Tyrostne g .245 .278 .557 1.113

Vaiine g .

. g '

.402

.146

.456

.166

.913

.332

1.824

Arginine .663

Histldine. . , . g .120 .136 .273 .546

Alanine . g ' .208 .236 .472 .943

Aspartfcacid . g . .385 ,437 .875 1.748

GJutamicacid - g - .951 1,079 2.160 4.316

Gîycine . g '

. g '

.117

.576

.133

.653

.266

1.307

.532

Proline 2.612

Serine . g . .301 .341 .683 1.365

^ Lipid content of product may range from approx. 0.5 to Z% with resultant variation in vitamin A and lipid constituents.

Carbohydrate content varies widely because of amount of sugar added and/or level and solids content of added flavoring material.

Selection of values to be used in dietary calculations may need to be based on label declaration for fat and carbohydrate.

^ Values based on data for fat extracted from plain yogurt made with whole milk.

^ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
EGG, CHICKEN, WHOLE, fresh and frozen, raw

Item No. 01-123

Nutrients and units

Amount in 100 grams, ediWe portion

Mean ± standard error

-B CNumber of

samples

Amount in edible portion of

common measures of food

Approximate measure and weight

1 egg = 50 g^ 1 c = 243 g

Anrount in edible portion of

1 pound of food as purchased

Refuse: 12%. shell

PROXIMATE:

Water g ^ -

¡kcal . .

Food energy \ kj . . .

Protein {NX 6.25) ..... g •

Total lipid (fat) ....... g -

Carbohydrate, tota! ..... g > .

Fiber g . . .

Ash g ' '

MINERALS:

Calcium mg. , .

iron wg. , .

Magnesium mg. . .

Phosphorus mg. , .

Potassium ,...,.... mg. . ,

Sodium .......... mg. . .

Zinc mg. . .

VITAMINS:

Ascorbic acid mg. . .

Thiamjn mg. . .

Ribofiavin mg. . .

Niacin mg. . .

Pantothenic acid mg. . .

Vitamin Bg mg. . .

Folacin meg . .

Vitamin B12 ^^^g • •

iRE. . .

Vitamin A K^

LIPIDS:

Fatty acids:

Saturated, total g . . .

4:0 g ' '

6:0 g

8:0. .. g . . .

10:0 g . . .

12:0 g . . .

14:0 g . . .

16:0 g . . .

18:0. . g . . .

Monounsaturated, total... g ...

16:1 g ...

18:1 g ...

20:1 g ...

22:1 g ...

Poiyunsaturated, total ... g ...

18:2 g . . .

18:3 g . . .

18:4. g . . .

20:4 g ...

20:5 g ...

22:5 g ...

22:6 g . . .

Cholesterol mg. . .

Phytosterols mg. . .

AMI NO ACIDS:

Tryptophan g . . .

Threonlne g *

Isoieuclne g . .

Leucine g • •

Lysine . g • • •

Methionine g < •

Cystlne S - •

Phenylalanine g - -

Tyrosine . g -

Valtne g •

Argjnine g • - •

Histidine g . , .

Alanlne g . •

Asparticacld 8 •

Glutamlcacld g •

Glycine g • . •

Proline g • •

Serine g -

^ Weight applies to large egg.

74.57

158

651

12.14

11.15

1.20

O

.94

56

2.09

12

180

130

138

1.44

O

.087

.301

.062

1.727

.120

65

1.547

156

520

3.35

.03

2.46

.86

4.46

.37

4.08

1.45

1.24

.03

.09

Trace

Trace

548

.194

.596

.759

1.066

.820

.392

.289

.686

.505

.874

.777

.293

.709

1.204

1.546

.404

.482

.923

0.023

.0244

1.0

4.94

.0406

.0116

637

341

694

45

136

83

30

94

28

134

82

125

67

4

138

162

133

37.28

79

330

6.07

5.58

.60

O

.47

28

1.

6

90

65

69

04

32

78*

260

,72

.044

.150

.031

.864

.060

.773

1.67

.05

274

181.20

384

1,606

29.50

27.09

2.92

O

2.28

136

5,

30

438

316

336

3,

08

50

O

.211

.731

.151

4.197

.292

158

3.759

379

.264

8.14

.02 .07

1.23 5.98

.43 2.08

2.23 10.83

.19 .90

2.04 9.93

,72 3.52

.62 3.01

.02 .08

.23

1,331

.097 .472

.298 1.449

.380 1.846

.533 2.591

.410 1.992

.196 .953

.145 .703

.343 1,666

.253 1.227

,437 2,124

.388 1.888

.147 ,713

.354 1.723

.602 2.926

.773 3.757

.202 ,982

.241 1.171

.461 2,242

297.68

630

2,638

48.46

44,51

4.79

O

3,75

224

8.34

49

719

519

552

5.75

O

.347

1.202

.248

6.894

.479

259

6.176

6Z3

2,076

13,37

.12

9.83

3.42

17,79

1.48

16.31

5.78

4.94

.13

.37

2,186

.775

2.380

3.032

4,257

3.272

1.566

1,155

2.737

2.016

3.489

3,102

1.171

2.830

4.808

6.172

1.613

1.923

3.683

AH-8-1 (1976)
EGG, CHtCKEN, WHITE, fresh and frozen, raw Itsm No. 01-124

Nutrients and units

Amount in 100 grams, edibte portion

Mean ± itandard «rror NumtMf of

ttmpit

Amount in edibte portion of

common measures of food

Approximate meaujre and weight

1 White = 33 g^

E

Amount in edible portion of

1 pound of food as purchased

RafuMiO

1 c = 243 g

Food energy

Vitamin A

PROXIMATE:

Water g , .

t kcal .

' * ' ' * Í AJ . .

Protein (NX 6.25) g . .

Total lipid (fat) g . .

Carbohydrate, total g • -

Fiber g •

Ash g ' '

MINERALS:

Calcium . »tg' •

iron t»g- '

Magnesium mg, .

Phosphorus f»g. .

Potassium mg. .

Sodium f»g. .

Zinc mg. ,

VITAMINS:

Ascorbic acid mg. ,

Thiamin t»g. .

Riboflavin mg. .

Niacin mg. .

Pantothenicacid mg. .

Vitamin Bg mg. .

Folacin meg .

Vitamin B|2 ^cg .

ÍRE. .

}/£/..

tIPIDS:

Fatty acids:

Saturated, total g

4:0 g

6:0 g

8:0 g

10:0 g

12:0 g

14:0 g

16:0 g , 18:0 g

Monounsaturated, total. . . g

16:1 g

18:1 g

20:1 g

22:1 g

Polyunsaturated, totaî . . . g

18;2 g

18:3. g

18:4 g

20:4 g

20:5 g

22:5 g

22:6 g

Choîesterol . mg

Phytosterols mg

AMINO ACIDS:

Tfyptophan g

Threonine g

Isoleucine g

Leucine g

Lysine g

Methionine g

Cystine g

Phcnyla Janine g

Tyrosine g

Valine g

Arginine g

Histidine g

Alanîne g

Asparticacid . g

Glutamlcacfd . g

Glycine g

Prolin€ g

Serine g

88,07

49

204

10.14

Trace

1.23

0

.56

n

9

n

137

152

.03

16

o'

0

.02

.005

.285

.089

.241

.003

S

.065

.156

.451

.618

.883

.625

.394

,251

.638

.407

.759

.592

.230

.654

.897

1.415

.380

.381

.748

.004

.001

.0217

.0016

2,615

116

79

189

10

4

238

73

86

11

6

31

4

13

2

11

13

29.06

16

67

3.35

Trace

.41

0

.18

.01

3

4

45

50

.01

.002

.094

.029

.080

.001

5

.021

214.01

118

496

24.64

.01

2.99

0

1.36

27

21'

27

334

370

.07

38

0*

0

.05

.012

.693

.216

,586

.007

.158

.051 .378

.149 1.096

.204 1.502

.291 2.145

.206 1.518

.130 .958

.083 .611

.210 1.549

.134 .990

.251 1.845

.195 1.439

.076 .560

;216 1.589

.296 2.180

.467 3.438

.125 .923

.126 .926

.247 1.817

399.48

221

925

46.00

.02

5.58

0

2.54

.14

50

40'

50

623

691

.09

0

.023

1.293

.404

1.093

.014

71

.295

0

0

.706

2.046

2.804

4.003

2.833

1.788

1.141

2.892

1.847

3.444

2.686

1.045

2.966

4.070

6.417

1.722

1.729

3.393

1 Weight applies to egg white of large egg.

AH-8-1 {1976)
EGG, CHICKEN, YOLK, fresh, raw

Fresh yolk includes a small proportion of white.

Item No. 01-125

Nutrients and units

Amount in 100 grants, edible portton Amount in edible portion of

common nfeasures of food

Amount

1 pound G

Refuse: 0

n edibte portion of

f food as purchased

Mean ± standard error Number of

•amptet

1 yolk = 17 g'

8.29

63

263

2.79

5.60

.04

0

.29

26

.95

3

86

15

8

.58

0

.043

.074

.012

.753

.053

26

.647

94

313

and weight

1 c = 243 g

PROXIMATE:

Water ... Í • . .

tkcal .

\kj. .

g • .

g • .

g . .

g ' .

8 ' .

Mg. .

mg' . mg. .

mg. .

mg. .

mg. ,

mg. .

mg. .

mg, ,

mg. .

mg. .

mg. .

mg. .

mcg .

mcg .

ÍRB. .

\iu. .

48.76

369

1.546

16.40

32.93

.21

0

1.70

152

5.58

15

508

90

49

3.38

0

.254

.436

.069

4.429

.310

152

3.803

552

1.839

+ 0.370

+ .122

+ .0113

+ .0276

+ .0131

+ .5957

+ 37.51

b

3.801

71

1.046

68

127

4

7

410

64

65

22

32

24

6

26

12

19

11

104

118.49

897

3,756

39.85

80.02

.51

0

4.13

368

13.56

37

1.235

219

118

8.21

0

.617

1.059

.168

10.762

.753

370

9.241

1,341

4.469

221.18

Food energy

Protein (NX6.25)

Total lipid (fat)

Carbohydrate^ total

Fiber ...

1,675

7.011

74.39

149.37

.95

0

Ash .

MINERALS:

Calcium .

Iron

7.71

688

25.31

Magnesium

Phosphorus

Potassium

Sodium . . ....

69

2,306

409

221

Zinc 15.33

VÍTAMINS:

Ascorbic acid

Thramin

0

1.152

Riboflavin ..........

Niacin

1.978

.313

Pantothenic acid

Vitamin Bg .

Fotacin

20.090

1.406

691

Vitamin Bi2

Vitamin A

17.250

2,504

8.342

LIPIDS:

Fatty acids:

Saturated, total

4:0. .

6:0. .

8:0. .

10:0, .

12:0. .

14:0. .

16:0. .

18:0. .

Monounsaturated,

16:1 .

18:1 .

20:1 .

22:1 .

Pol yunsaturated

18:2 . .

18:3 . .

18:4. .

20:4 . .

20:S. .

22:5 . .

22:6. .

Cholesterol

Phytosterols .

AMINO ACIDS:

Tryptophan .

Threonine . ,

Isoleucine . .

Leucine . , .

Lysine . . .

Methionine ,

Cystine . . .

Phenylalanine

Tyrosine . .

Valine ...

Arginine. . .

Histidine. . .

Alanine , . ,

Aspartic acid .

Glutamicacid.

Glycine . . .

Proline , . ,

Serine . . .

g

g

g

g

g

g

g

g

g

S

g

g

g

g

g

g

g

g

g

g

g

mg

mg

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

9.89

.09

7.27

2,53

13.16

1.10

12.06

4.28

3.66

.09

.28

Trace

Trace

1,602 +

.241

.890

.939

1.396

1.110

.417

.291

.714

.706

1.000

1.136

.394

.821

1.370

2.007

.496

.682

T. 359

1.68 24.03

42 .02 .22

69 1.24 17.67

69 .43 6.14

2.24 31.98

69 .19 2.66

69 2.05 29.32

.73 10.40

69 .62 8.89

32 .02 .23

13.66

47

591

.05 .67

272 3,894

.041 .587

.151 2.162

.160 2.283

.237 3.392

.189 2.697

.071 1.014

.050 .708

.121 1.734

.120 ?.7Î5

.170 2.429

.193 2.76T

.067 .956

.140 1.996

.233 3.328

.341 4.878

.084 1.205

.116 1.658

.231 3.303

44.86

.4Î

32.98

11.47

59.70

4.97

54.72

19.42

16.59

.42

1.25

7.268

1.095

4.035

4.261

6.332

5.035

1.892

1,321

3.237

3.2C2

4.535

5.Î54

1.785

3.725

6.213

9.105

2.250

3.095

6.165

^ Weight applies to egg yolk of large egg.

AH-8-1 (1976)
EGG, CHICKEN. YOLK, frozen, raw Jtem No. 01-126

Frozen ¿/oik includes approx. V% white.

Nutrient and units

PROXIMATE:

Water g ,

Food energy Í ,

Protein (NX 6.25) g

Totaí Jipid (fat) g

Carbohydrate, total g

Fiber g

Ash g

MINERALS:

Calcium mg

Iron mg

Magnesium mg

Phosphorus ..,.,... tng

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg

Vitamin Bg mg

Foîacjfj meg

Vitamin B"! 2 ^f^S

Vitamin A | *

LiPrOS:

Fatty acids: ^

Saturated, total g

4:0 g . 6:0 g

8:0. ....... . g

10:0 g

12:0 g

14:0. g

16:0 g

18:0 . g

Monounsaturated, total... g

16:1 g

18:1 g

20:1 g

22:1 g

Polyunsaturated, totaí ... g

18:2 g

18:3 g

18:4 g

20:4 g

20:5 g

22:5 g

22:6 g

Cholesterol . mg

Phyîosterols mg

AMINOACtDS:

Tryptophan g

Threonine g

Isojeuclne g

Leucîne' g

Lysine g

Methionîne , . g

Cystine g

Phenyîalanine ....... g

Tyrosine g

Vaîine g

Arginine g

Hîstidine g

Alanine g

Asparticacjd g

Gîutamîcacid. . g

Glycine g

Proline g

Serine g

Amount in 100 grams, edible portion Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

Mean ± standard error Number of

samples

Approximate measure and weight Refuse: Q

1/2 }b = 227 g

o

55.04 + 0.2477 49 124.83 249.66

323 733 1,465

1.352 3.066 6.133

14.52 32.9.3 65.86

28.65 + .3894 33 64.98 129.96

.36 .82 1.63

0 0 0

1.43 3.24 6.49

121 274 548

4.39 9.96 19.91

13 30 61

401 910 1.820

93 211 422

63 142 285

2.66 6.03 12.07

0 0 0

.201 .456 .912

.388 .880 1.760

.068 .154 .308

3.519 7.981 15.962

.244 .553 1.107

122 277 555

2.999 6.802 13.603

480 1.089 2,177

1,600 3,629 7,258

8.60 19.51

.08 + .007 42 .18

6.32 + .100 69 14.35

2.20 + .0530 69 4.99

11.45 25.97

.95 + ,032 69 2.16

10.50 + .1716 69 23.81

3.72 8.45

3.18 f- .0816 69 7.22

.08 + .02 32 .18

.24

1,301

.026

13,45

47

13

.54

2,951

.214

.771

.839

1.238

.973

.390

.269

.664

.620

.908

.987

.346

.750

1.220

1.805

.451

.597

1.189

.485

1.749

1.902

2.208

.885

.611

1.507

1.407

2.060

2.239

.785

1,702

2.766

4.094

1.022

1.354

2.698

39.02

.36

28.69

9.98

51.94

4.32

47.61

16.89

14.43

.37

1.09

5,902

.969

3.499

3.804

5.617

4.415

1.770

1.222

3.014

2.814

4.120

4.479

1.570

3.404

5.532

8.188

2.044

2,708

5.395

^ Values based on data for fat extracted from fresh egg yolk.

AH-8-1 {1976)
EGG, CHICKEN, YOLK, frozen, sugared, raw item No. 01-127

Amount in 100 grams, edibte portion Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

Miitriñn'K nnrí iinit^

Mean ± »tandard error "«m^tei'*

Approximate measure and weight Refuse: 0

1/2 lb = 227 g

PROXtMATE:

Water, , g , . 50.82 + 0,0980 6 115.26

733

230.52

Food energy \ kj . ,

Protein (NX6.25) g /.

Total liptd (fat) g . .

323 1,465

1.352 3,066 6,131

12.92

25.50

29.30

57.83

58.60

115.57

43.05

0

Carbohydrate, total g - - 9.49 21,52

Fiber g . . 0 0

Ash . , g . , 1.27 2.88 5.76

MtNERALS:

Calcium mg. . 108 244 488

Iron mg. . 3.91 8.87 17.74

Magnesium mg. , 12 27 54

Phosphorus wg. . 357 810 1,620

Potassium t»g. , 83 188 376

Sodium .......... wg. . 56 127 254

Zinc mg. . 2.37 5.38 10.75

VtTAMINS: 0 Ascorbic acid . ....... mg. , 0 0

Thiamin mg. .179

.345

.406

.782

.812

Ribofiavin . mg. .

1.565

.061

3.132

.138

7.103

,277

Pantothenicacid mg. .

14.207

Vitamin Bg ,..,... . mg. , .217 .492 .984

Folacin meg 109

2.669

428

247

6.053

971

494

Vitamin B12 i»cg

Vitamin A ^f^,'

12.107

1,941

1.424 3.230 6,459

LiPIDS:

Fatty acids:

Saturated, total g . 7.66 17.37 34.73

4:0 g .

6:0 g .

8:0 g .

10:0 g .

12:0 g .

14:0 g . .07 .16 .32

16:0 g . 5.63 12.77 25.54

18:0 ... ' g . 1.96

10.19

4.44

23.11

8.88

Monounsaturated, total. . . g . 46.23

16:1 g . .85 1.92 3.85

18:1 g . 9.34 21.19 42.38

20:1 g .

22:1 g .

Polyunsaturated, total . . . g . 3.31 7.52 15.03

18:2 g . 2.83 6.42 12.84

18:3 g . .07 .16 .33

18:4. g .

20:4 g . .21 .48 .97

20:5 g .

22:5 g .

22:6 g .

Cholesterof mg. 1.158 2,627 5,254

Phytosterols mg.

AMINOACiDS:

Tryptophan , g . .190 .431 .863

Threonine g . .686 1.557 3.113

tsoleucine g . . . .746 1.693 3.385

Leucine , , g 1.102 2.499 4.998

Lysine g . .866 1.964 3.929

Methionine g . .347 .788 1.575

Cystine . . . g • .240

.591

.544

1.341

1.088

Phenylalanine g .

2.682

Tyrosine g . .552 1.252 2.504

Vafine g . .808

.879

. . .308

1.833

1.993

.699

3.666

Arginine. g * 3.985

Histidine g . 1.397

Atanine g • .668

1.085

1.5T4

2.461

3.029

Asparticacid g • 4.923

Glutamicacid g . 1.606 3.643 7.286

Glycine g . .401 .910 1.819

Proline g . .531

, . 1.058

1.205

2.400

2.410

Serine g - 4.801

AH-8-1 (1976)
EGG, CHICKEN, WHOLE, COOKED, FRIED ^ Item No. 01-128

Product is prepared using butter as table fat.

Nutrients and units

Amount in 100 grams, edible portion

Mean ± standard error

B CNumber of

lampi«

Amount in edible portion of

common measures of food

Approximate measure and weight

1 egg = 46 g^

Amount in edible portion of

1 pound of food

Refute:0

PROXIIMATE:

Water. . .

Food energy . • •

Protein (NX 6.25).

Tota! iipid (fat) . , .

Carboliydrate, total .

Fiber

Ash

MINERALS:

Calcium

Iron

Magnesium , . . .

Phosphorus . . . .

Potassium

Sodium

Zinc ,

VITAMINS:

Ascorbic acid . . . .

Thiamin

Riboflavin . , . . .

Niacin ......

Pantothenic acid. . .

Vitamin Bg , . . .

Folacin

Vitamin B^j • • •

Vitamin A

LIPtOS:

Fatty acids:

Saturated, total....

4:0

6:0

8:0. ..... .

10:0

12:0

14:0

16:0. ......

18:0

Monounsaturated, total.

16:1

18:1 .......

20:1

22:1 .......

Polyunsaturated, total .

18:2

18:3 .

18:4

20:4

20:5.

22:5

22:6

Cholesterol

Phytosterols ......

AMINOACtDS:

Tryptophan

Threonine

Isoleucine

Ceucine

Lysine

Methionine

Cystine ........

Phenylalanine

Tyrosine

Valine

Arginine

Htstidlne

Alanine

AsparticaciJ

Glutamicacid. . . , . .

Glycine

Protine .

Serine

S •

tkcal

\ kj .

g .

S .

ê

g

g .

mg.

tng.

tng,

tng.

mg.

mg.

ntg.

wg.

ntg.

mg.

t»gmcg

tncg

iRE.

\lU .

7Î.87

180

754

11.68

13.94

1.15

0

1.36

56

2.01

12

174

126

313

1.38

0

.071

.275

.057

1.658

.109

47

1.262

180

622

5.23

.10

.06

.04

.08

.09

.36

3.22

1.22

5.21

.43

4.74

1.51

1.26

.08

-09

534

,187

.574

.731

1-026

.789

.377

.278

.660

.486

.841

.748

.282

.682

1,159

1.488

.389

.463

33,06

83

347

5.37

6.41

.53

0

.63

26

5*

80

58

144

.92

22

83*

286

.64

.033

.126

.026

.763

.050

.581

2.41

.05

.03

.02

.04

.04

.16

1.48

.56

2.40

.20

2.18

.70

.58

.04

.04

246

.086

.264

.336

.472

.363

.174

.128

.303

.224

.387

.344

.130

.314

.533

.684

.179

.213

.408

326.00

817

3.421

52.98

63.23

5.22

0

6.17

253

9.12

54

788

571

1,420

6.26

0

.322

1.247

.259

7.521

.494

212

5.724

816

2,821

23.72

.48

.28

.16

.37

.42

1.61

14.58

5.51

23.64

1.95

21.48

6.85

5.73

.35

.41

2,424

.848

2.602

3.314

4.654

3.577

1.712

1.263

2.992

2.204

3.815

3.391

1.280

3.094

5.256

6.748

1.763

2.102

4.027

^ For information on ingredients used, see "Procedures for Calculating Nutritive Values of Home-Prepared Foods," U.S.

ARS 62-13, 1966.

^ Weight applies to fried egg prepared using large egg.

Dept. Agr.

AH-8-1 (1976)
EGG. CHICKEN, WHOLE, HARD-COOKED Item No. 01-129

Product 1s cooked in shell.

Nutrients wid units

PROXIMATE:

Water g ,

Food energy | ^^.

Protein (NX 6.25) I .

Totai Itpid (fat) . g .

Carbohydrate, total g .

Fiber , . . g .

Asli g ,

MtNERALS:

Caicium tng.

iron mg.

Magnesium ntg.

Phosphorus mg.

Potassium mg.

Sodium mg.

Z'lnc mg.

VITAMINS:

Ascorbic acid mg.

Thiamin mg.

Riboflavin . . , mg.

Niactn mg.

Pantothenicacid , mg.

Vitamin B5 mg.

Folacin meg

Vitamin B-j2 meg

Viumin A |. "

LIPIOS:

Fatty acids:

Saturated, total...... ""g

4:0 g

6:0 g

8:0 g

10:0 g

12:0 g

14:0 . g

15:0 . g

18:0 g

Monounsaturated, tota!. . . g

Î6:1 g

18:1 g

20:1 g

22:1 g . Polyunsaturated, total . , . g

18:2 g

18:3 g

18:4 g

20:4 g

20:5 g

22:5 g

22:6 g

Cholesterol mg

Phytosterols mg

AMINO ACIDS:

Tryptophan g

Threonine g

Isoleucine g

Leucine g

Lysine g

Methionîne g

Cystine g

Phenylalanine g

Tyrosine ; . . . g

Valine g

Arginine g

Histidine g

Alanine g

Asparticacid . . g

Glutamicacid g

Glycine g

Proline g

Serine . g

Amount in 100 grams, edible portion

Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

Mean ± standard error

-B CNun^Mfof

samplet

74.57

158

661

12.14

11.15

1.20

0

.94

56

2.09

12

180

130

138

1.44

0

.074

.286

.059

1.727

.114

49

1.315

156

520

3.35

.03

2.46

.86

4.46

.37

4.08

1.45

1.24

.03

.09

548

.194

.596

.759

1.066

.820

.392

.289

.686

.505

.874

.777

.293

.709

1.204

1.546

.404

.482

.923

Approximate meaiure and weight Refuser 12^ * Shel 1

1 c, chopped

1 egg = 50 g^ = 136 g

37.28

79

330

6.07

5.58

.60

0

.47

28

1.

6

90

65

69

04

24

.72

.037

.143

.030

.864

.057

78

260

.657

1.67

.05

274

101. 42

215

899

16. 51

15. 16

1. 63

0

1. 28

76

2.84

17

245

177

188

1 96

0

.101

389

080

2 .349

.155

67

1 .788

212

707

4.55

.02 .04

1.23 3.35

.43 1.16

2.23 6.06

.19 .50

2.04 5.56

.72 1.97

.62 1.68

.02 .04

.13

745

.097 .264

.298 .811

.380 1.033

.533 1.450

.410 1.115

.196 .534

.145 .394

.343 .933

.253 .687

.437 1.189

.388 1.057

.147 .399

.354 .964

.602 1,638

.773 2.103

.202 .549

.241 .655

.461 1.255

297.68

630

2,638

48.46

44.51

4.79

0

3.75

224

8.34

49

719

519

552

5.75

0

.295

1.142

.236

6.894

.455

196

5.249

623

2,076

13.37

.12

9.83

3.42

17.79

1.48

16.31

5.78

4.94

.13

.37

2,186

.775

2.380

3.032

4.257

3.272

1.566

1.155

2.737

2.016

3.489

3.102

1.171

2.830

4.808

6.172

1.613

1.923

3.683

Weight applies to hard-cooked egg prepared using large egg.

AH-8-1 (1976)
EGG, CHÍCKEN, WHOLE, COOKED, OMELET^ item No. 01-130

Product is prepared using butter as table fat and milk»

Nutrients and units

PROXIMATE:

Water g .

_ . ¡kcal Food energy j ,

Pfotem{NX 6.27)' ... . g

Total lipid (fat) g

Carbohydrate, total g

Fiber g

Asfî g

MINERALS:

Calcium mg

frort mg

Magnesium mg

Phospliorus mg

Potassium mg

Sodium mg

Zînc , . . . , mg

VITAMINS:

Ascorbic acid mg

Tiitamln mg

Riboflavin mg

Niacin , . . . . mg

Pantotherîic acid mg

Vitamin Bg mg

Foiacin mcg

Vitamin B12 ^cg

fRE Vitamin A . Ut/.

LIPtDS:

Fatty acids:

Saturated, total...,., g

4:0 g

6:0 g

8:0 g

10:0. ........ g

12:0 g

14:0 g

16:0 . g

18:0 g

Monounsaturated, total. . . g

16:1 g

18:1 g

20:1 g

22:1 g

Polyunsaturated, total . . . g

18:2 g

18:3 g

18:4 g

20:4 g

20:5 g

22:5. g

22:6 g

Cholesterol . , mg

PhytosteroJs . mg

AMINO ACIDS:

Tryptophan g

Threonine g

Isoleucine g

Leucine g

Lysine g

Methlonine ........ g

Cystine g

Phenylalanine g

Tyrosine g

Valtne g

Arginine. g

Histidine g

Alanine g

Asparticacid g

Glutamicactd g

Glycine g

Proltne g

Serine g

Amount in 100 grams, edible portion

Mean ± standard error

B C

Number of

samplet

76.29

148

618

9.32

11.06

2.14

O

1.19

74

1.46

12

151

133

242

1.10

.20

.061

.243

.066

1.280

.091

35

139"

486

.997

4.41

.11

.06

.04

.08

.10

.36

2.58

1.00

4.05

.33

3.67

1.12

.93

.07

.06

388

.147

.453

.581

.883

.641

.294

.208

.519

.394

.666

.569

.227

.522

.902

1.265

.299

.424

.688

Amount in edibíe portion of

common measures of food

Approximate measure and weight

1 egg = 64 g^

E

Amount in edible portion of

1 pound of fo(Ki

Refuse :0

48.83

95

395

5.96

7.08

1,37

0

.76

47

8*

97

85

155

.93

22

89*

311

.70

.13

.039

.156

.042

.819

.058

.638

2.82

.07

.04

.02

,05

.06

.23

1.65

.64

2.59

.21

2.35

.72

.60

.04

.04

248

.094

.290

.372

.565

.410

.188

.133

.332

.252

.426

.364

.146

.334

.577

.810

.191

.271

.440

346.05

670

2,803

42.28

50.17

9.71

0

5.40

334

6.62

56

685

602

UlOO

4.99

.91

.277

1.102

.299

5.806

.413

157

4.522

631

2,204

19.99

.50

.29

.17

.38

.43

1.63

11.73

4.53

18.36

1.50

16.63

5.10

4.22

.32

.29

1J61

.668

2.056

2.636

4.005

2,906

1.335

.944

2.353

1.787

3.021

.582

.032

.367

.093

.738

.355.

1.922

3.122

^ For information on ingredients used

ARS 62-13, 1956.

see"Procedures for Calculating Nutritive Values of Home-Prepared Foods»" U.S. Dept. Agr.

Weight applies to omelet prepared using large egg.

AH-8-1 (1976)
EGG, CHICKEN, WHOLE, COOKED, POACHED^ item No. 01131

Amount in 100 grams, edible portion Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food

Niitrinnt^ rinri iinit^

Mean ± standard error '^«m'^¿s°*

Approximate measure and weight Refuse: 0

1 egg = 50 g^

G

PROXIMATE:

Water - . g . - 74.27 37.14 336.89

¡kcal . Î57 79 713 Food energy - •

658 329 2,985

Protein (NX 6. 25) - g ' . 12.09 6.04 54.84

Total lipid {fat} . . . g - • n.io 5.55 50.35

Carbohydrate, totai . g ' 1.20 .60 5.44

Fiber g - ' 0 0 0

Ash g • 1.34 .67 6.08

MINERALS:

Calcium ...... wg. . 57 28 258

Iron wg. . 2.08 1.04 9.44

Magnesium mg. 12 6 56

Phosphorus .... mg. 179 90 814

Potassium mg. 129 65 587

Sodium mg. 293 146 1,328

Zinc mg. 1.43 .72 6.49

VITAMINS:

Ascorbic acid.... mg- 0 0 0

Thiamirj mg. .069 .035 .313

Rtboflavin ..... mg. .255 .127 1.157

Niacin . t»g. .052 .026 .236

Pantothenic acid. . . mg. 1.720 .860 7.802

Vitamin Bg .... mg. .102 .051 .463

Foíacín ...... mcg 49 24 222

Vitamin Bi 2 . . - mcg 1.233 .616 5.593

Vitamin A

{RE. / 155 78 703

\IU . 518 259 2,350

UPIDS:

Fatty acids:

Saturated, total g . 3.33 1.67 15.12

4:0 g .

6:0 g .

8:0 g .

10:0 g .

12:0 g .

14:0 g . ! .03 .02 .14

16:0 . g . 2.45 1.22 11.12

18:0 g . .85 .43 3.87

Monounsaturaied, total. . . g . 4.44 2.22 20.12

16:1 g . .37 .18 1.68

18:1 . g . 4.07 2.03 18.45

20:1 g .

22:1 g .

Polyunsaturated, total . . . g . '. 1.44 .72 6.54

18:2 g •

g

1.23

.03

.62

.02

5.59

18:3 .14

18:4 g .

20:4 g . '. .09 .05 .42

20:5 . • g '

22:5 . g '

22:6 g .

Cholesterol mg.

. mg.

! 545 273 2.474

Phytosterols

AMINO ACIDS:

Tryptophan g . .193 .097 .877

Threonine g . . . .594 .297 2.694

Isoleucîne g . . .756 .378 3.431

Leucine' , , , . g •

. g

1.062

.816

.531

.408

4.817

Lysine 3.703

Methionine g . .391 .195 1.772

Cystine g . .288 .144 1.307

Phenylatanine g . .683 .341 3.097

Tyrosine g . . . ,503 .251 2.281

Vaiine g . .870 .435 3.948

Argihine g .774 .387 3.510

Histidine g . .292 .146 1.325

Alanine , . . 8 - .706 .353 3.203

Asparticacid g . 1.199 .600 5.440

Glutamicacid g . 1.540 .770 6.984

Glycine g . .402 .201 1.825

Proline g . .480 .240 2.176

Serine . g ' . . .919 .459 4.168

^ For Information on ingredients used. see"Procedures for Calculating Nutritive Values of Home-Prepared Foods," U.S. Dept. Agr.

ARS 62-13, 1966.

^ Weight applies to poached egg prepared using large egg.

AH-8-1 (1976)
; EGG/CHICKEN, WHOLE, COOKED, SCRAMBLED^ Item No. 0M32

Product is prepared using butter as table fat and milk.

Nutrients and units

Amount in 100 grams, edible portion

Mean ± standard error

- B C

Number of

amplet

Amount in edible portion of

common measur» of food

Approximate measure and weight

1 egg = 64 g" 1 c ^ 220 g

Amount in edible portion of

1 pound of food

Refute: 0

PROXIMATE:

Water. . ,

Food energy - • •

Protein ÍNX 6.27).

Total lipid |fat) . . .

Carboiiydrate, total .

Fiber ,,..,...

Ash

MINERALS:

Caicjum

iron

Magnesium . . . .

Phosphorus , , . .

Potassium . , , . .

Sodium

Zinc

VITAMINS:

Ascorbic acid. . . .

Thiatnin

Riboflavin

Niacin ......

Pantothenic acid. . .

Vitamin Bg . . . .

Foiacin

Vitamin 812 . . . •

Vitamin A

LIPIDS:

Fatty acids:

Saturated, total

4:0

6:0. ...... .

8:0

10:0

12:0

14:0

16:0

18:0.

Monounsaturated, total. .

16:1

18:1 ........

20:1

22:1

Pol yunsaturated, total . .

18:2

18:3

18:4

20:4.

20:5

22:5

22:6

Chôîesterol

Phytosterols

AMIND ACIDS:

Tryptophan

Threonine

Isoleijcine

Leucine

Lysine

Methionine

Cystine

Phenylalanine

Tyrosine

Valine

Arglnine.

Histidine.

Alanine

Aspartic acid

Glutamlcactd. ......

Glycine .

Proline

Serine ,

g •

{kcal

1 kj

g

g

g

g

g

ftlg

mg

mg

mg

m

mg

mg

Mg

mg

mcg

mcg

ÎRE.

XiU ,

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

mg

76.29

148

618

9.32

11, 06

2.14

0

1 19

74

1 46

12

151

133

242

1 10

20

061

243

066

1 .280

.091

35

997

139

486

4.41

.11

.06

.04

.08

.10

.36

2 .58

1 .00

4.05

.33

3.67

1 .12

.93

.07

.06

388

.147

.453

.581

.883

.641

.294

.208

.519

.394

.666

.569

.227

.522

.902

1.265

.299

.424

.688

48.83

95

395

5.96

7.08

1.37

0

.76

47

s"

97

85

155

.93

22

89*

311

.70

.13

.039

.156

.042

.819

.058

".638

2.82

.07

.04

.02

.05

.06

.23

1.65

.64

2.59

.21

2.35

.72

.60

.04

.04

248

167.84

325

1.360

20.50

24.33

4.71

0

2.62

162

3.

27

332

292

534

2,

21

42

.44

.134

.535

.145

2.815

.200

76

2.193

306

1,069

9.70

.24

.14

.08

.19

.21

.79

5.69

2.20

8.90

.73

8.07

2.48

2.05

.16

.14

854

,094 .324

.290 .997

.372 1.279

.565 1.942

.410 1.409

.188 .647

.133 .458

.332 1.141

.252 .867

.426 1.465

.364 1.252

.146 .500

.334 1.148

.577 1.985

.810 2.783

.191 .657

.271 .932

.440 1.514

346.05

570

2,803

42.28

50.17

9.71

0

5.40

334

6.62

56

685

602

1,100

4.99

.91

.277

1.102

.299

5.806

.413

157

4.522

631

2.204

19.99

.50

.29

.17

.38

.43

1.63

11.73

4.53

18.36

1.50

16.63

5.10

4.22

.32

.29

1.761

.668

2.056

2.636

4.005

2.906

1,335

.944

2.353

1.787

3.021

2.582

1.032

2.367

4.093

5.738

1.355

1.92Í2

3.122

^ For information on ingredients used, see"Procedures for Calculating Nutritive Values of Home-Prepared Foods^"U.S. Dept. Agr.

ARS 62-13. 1966.

^ Weight applies to scrambled egg prepared using large egg.

AH-8-1 (1976)
EGG, CHICKEN, DRIED, WHOLE Item No. 01-133

Nutrients and units

Amount in 100 grams, edible portion

Mean ± standard error Number of

amplei

Amount tn edible portion of

common measures of food

Approximate measure and weight

1 c, sifted

1 tbsp = 5^ = 85 g

Amount in edible portion of

1 pound of food as purchased

Refute*.0

PROXIMATE:

Water. . .

Food energy

Protein ÏNX6.25) . .

Total lipid (fat) ....

Carbohydrate, total . .

Fiber .

Ash

MINERALS:

Calcium ,

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

VITAMINS:

Ascorbic acid

Thiamin.

Ribofîavin

Niacin

Pantothenic acid, . . .

Vitamin B5

Fofacin

Vitamin B12 . . . . .

Vitamin A

LIPIDS:

Fatty acids: 1

Saturated, total....

4:0

6:0

8:0

10:0

12:0

14:0. ......

16:0

18:0

Monounsaturated, total.

16:1

18:1

20:1

22:1

Polyunsaturated, total .

18:2

18:3

18:4.

20:4

20:5

22:5

22:6

Cholesterol

Phytosterols

AMtNOACIDSt

Tryptophan

Threonine

Isoteucine

Leucine

Lysine

Methionine

Cysttne

Phenyialanlne .....

Tyrosine .

Valine

Arginine

Histidine

Alanîne

Asparticacid ......

Glutamicacid

Glycine

Protine

Serine

S

íkcai

\ kj ,

g '

g '

g .

g '

g .

mg.

mg.

mg.

mg.

mg.

mg.

mg.

mg.

mtngmcg

mcg

iRE.

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

mg

mg

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

g

4.14

594

2.488

45.83

41.81

4.77

0

3.45

212

7.88

46

679

490

521

5.43

0

.309

1.172

.246

6.383

,400

184

10.000

586

1,950

12.56

.35

1,918

.733

2.251

2.867

4.026

3.094

1.481

1.093

2.588

1.907

3.300

2.933

1.107

2.676

4.546

5.837

1.525

1.819

3.483

0.103

.1752

.4740

.0353

47

3

43

.0138

.0641

.0113.

.1487

20

14

14

6

1

.038

24.69

47

50

0.21

30

124

2.29

2.09

.24

0

.17

11

2

34

24

26

.39

29

98

.27

.015

,059

.012

.319

.020

9

.500

.63

.02

96

3.52

505

2.115

38.96

35.54

4.05

0

2.93

70

180

6

39

577

416

443

4.62

0

.263

.996

.209

5.426

.340

156

8,500

498

1.658

10.67

.12 f- .011 42 .01 .10

9.23 + .129 69 .46 7.85

3.21 + .0735 69 .16 2.73

16.71 — .84 14.20

1.39 + .0449 69 .07 1.18

15.32 + .2225 69 .77 13.02

5.43 .27 4.62

4.64 + .114 69 .23 3.95

.12 + .024 32 .01 .10

.30

1.631

.037 .623

.113 1.913

.143 2.437

.201 3.422

.155 2.630

.074 1.259

.055 .929

.129 2.200

.095 1.621

.165 2.805

.147 2.493

.055 .941

.134 2.275

.227 3.864

.292 4.961

.076 1.296

.091 1.546

.174 2.961

18.78

2.697

11,285

207.88

189.65

21.64

0

15.65

959

35.74

210

3.079

2.221

2.365

24.63

0

1.402

5.316

1.116

28.953

1.814

834

45.360

2.658

8,845

56.95

.52

41.87

14.56

75.79

6.31

69,48

24.65

21.06

.54

1.59

8.701

3.326

10.211

13.005

18.261

14.036

6.719

4.956

11.741

8.648

14.968

13.305

5.022

12.140

20.622

26.476

6.918

8.249

15.799

1 Values based on data for fat extracted from egg yolk.

AH-8-1 (1976)
EGG, CHICKEN, DRIED, WHOLE, STABtLIZED (glucose reduced) Item No. 01-134

Nutrients and units

Amount in 100 grams, edtble portion

Mean ± standard error

-B CNumNr of

samptei

Amount in edible portion of

common measures of food

Approximate measure and weight

1 G, sifted

1 tbsp = 5 g = 85 g

.— g—. ^p

Amount in edible portion of

1 pound of food as purchased

Refuse: 0

PROXÍMATE:

Water g .

íkcal

\kj

g

mg

Food energy

Protein {NX 6.25). .

Total liprd (fat) ....

Carbohydrate, totai . .

Fiber

Ash .

MINERALS:

Calcium

Ironr ,..,..,.

Magnesium mg

Phosphorus mg

Potassium mg

Sodium tug

Zinc .,,...,..., mg

VITAMÍNS:

Ascorbic acid mg

Thiamin mg

Riboflavrn mg

Niacin .......,,, mg

Pantothentc acid mg

Vitamin Bg ....... . mg

Folacin meg

Vitamin 8^2 ...*.-.. tncg

i RE Vitamin A

\w.

U

g

LiPIDS:

Fatty acîds:

Saturated, total...

4:0 . . . . . .

6:0 ..... .

8:0

10:0.

12:0. .....

14:0

16:0

18:0. .....

Monourssaturated, totai

16:1 .......

18:1 . .

20:1 . .

22:1 ^ . . . . .

Polyunsaturated, totaî

18:2 ......

18:3 ......

18:4

20:4 ......

20:5 g

22:5 g

22:6. ........ g

Cholesterol .,,...,. mg

Phytosterois , mg

AMI NO ACIDS:

Tryptophan g

Threoníne , g

ísoieucine g

Leucine .,....,... g

Lysine g

Methionine ........ g

Cystine . g

Phenyîalanine g

Tyrosine ......... g

Vaiine g

Arginine g

Hîstidlne g

Alanine .......... g

Asparticacid g

Glutamicacid. g

Glycine ,..,....,, g

Prolîne g

Serine g

1. 87

615

2,575

48.17

43.95

2. 38

0

3. 63

222

8. 28

49

715

515

548

5 71

0

325

1 232

259

6 710

420

193

10.512

616

2.050

0.0986 14

13.20

.12

9.70

3.37

17.56

1.46

16.10

5.71

4.88

.12

.37

2.017

.771

.2.366

3.014

4.231

3.252

1.557

1.148

2.721

2.004

3.468

3.083

1.164

2.813

4.778

6.135

1.603

1.911

3.661

0.09

31

129

2.41

2.20

.12

0

.18

11

2*

36

26

27

.41

10

31*

102

.28

.016

.062

.013

.336

.021

3

.526

.66

.02

101

1.59

523

2,188

40.94

37.36

2.02

0

3.08

189

7-04

41

607

438

466

4.85

0

.276

1.047

.220

5.703

.357

164

8.935

524

1,742

11.22

01 .10

48 8.25

17 2.87

88 14.93

07 1.24

80 13.69

29 4.86

24 4.15

01 .10

.31

1,714

.039 .655

.118 2.011

.151 2.561

.212 3.597

.163 2.765

.078 1.323

,057 .976

.136 2.313

.100 1.703

.173 2.948

.154 2.620

.058 .989

.141 2.391

.239 4.062

.307 5.215

.080 1.363

.096 1.625

.183 3.112

8.48

2,791

11,679

218.50

199.36

10.80

0

16.47

1.008

37.56

221

3,242

2,335

2,486

25.90

0

1.474

5.588

1.175

30.437

1.905

876

47.682

2,794

9,299

59.87

.55

44.01

15.31

79.67

6.64

73.04

25.91

22.14

.56

1.67

9,147

3.496

10.733

13.669

19.193

14.753

7.062

5.209

12,341

9.090

15.732

13.984

5.279

12.760

21.675

27.828

7,272

8.670

16.606

AH-8-1 (1976)
EGG, CHICKEN, DRIED, WHITE, flakes, stabilized (glucose reduced) Item No. 01-135

Nutrients and units

Amount in 100 grams, edible portion

Mean ± standard error

-B C

Number of

samptet

Amount In edible portion of

common measures of food

Approximate measure and weight

1/2 lb - 227 g

E F —

Amount in edible portion of

1 pound of food as purchased

Refuse: 0

PROXIMATE:

Water. . .

Food energy

Protein {NX 6.25).

g '

i kcal

Totai lipid (fat) g

Carboliydrate, total g

Fiber g

Ash g

MINERALS:

Calcium mg.

iron mg

Magnesium mg.

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboflavin mg

Niacin mg

Pantothenic acid mg

Vitamin Bg mg

Fotacin meg

Vitamin B^2 ^'^S

Vitamin A >

iRE.

\w.

LIPIDS:

Fatty acids:

Saturated, totai....

4:0

6:0

8:0

10:0. ......

12:0

14:0

16:0

18:0

Monounsaturated, total.

16:1

18:1

20:1

22:1

Pol y un saturated, total .

18:2

18:3

18:4

20:4

20:5

22:5

22:6. g

Cholesterol mg

Phytosterols ........ mg

AMINO ACIDS:

Tryptophan g

Threonine g

Isoleucine . , , , g

Leuctne g

Lysine g

Methionine g

Cystine g

Phenylatanîne g

Tyrosine g

Vaiine g

Arginîne g

Histidine g

Alanine g

Asparticacid S

Glutamicacid g

Glycine g

Proline g

Serine g

g

g

14.62

351

1,469

76.92

.04

4.17

0

4.25

0.5453

83

67*

83

1.042

1.156

.23

.15

0

.035

2.162

.675

1.829

.023

89

.493

0

0

1.181

3.421

4.689

5.695

4.738

2.991

1.908

4.837

3.089

5.760

4.492

1.748

4.960

6.806

10.732

2.880

2.892

5.674

33.16

796

3,332

174.46

.09

9.46

0

9.64

.52

189

152*

189

2,362

2,622

.34

0

.079

4.903

1.531

4.148

.052

203

i.ns

0

0

2.680

7.760

10.635

15.185

10.746

6.783

4.326

10.970

7.006

13.053

10.188

3.964

11.249

15.436

24.340

6.532

6.559

12.868

66.32

1,592

6,665

348.91

.18

18.92

0

19.28

04

378

1.

304

378

4.725

5,244

.68

0

.159

9.807

3.062

8.296

.104

405

2.236

0

0

.5.359

15.519

21.269

30.369

21.493

13.566

8.653

21.939

14.012

26.126

20.376

7.927

22.498

30.871

48.680

13.063

13.119

25.736

AH-8-1 (1976)
EGG, CHICKEN. DRIED, WHITE, powder, stabilized {glucose reduced) Item No. 01-136

Amount in 100 grams, edible portion

Nutrients aid units

PROXIMATE:

Water. » g ,

Food energy j ,

Protein (NX 6.25) g

Total Ijpid (fat) g

Carbohydrate, total g

Fiber g

Ash . g

MINERALS:

Caicitim ntg

Iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboflavin mg

Niacin . mg

Pantothenic acid. ...... mg

Vitamin 85 . mg

Folacin , . meg

Vitanîin 8^2 ^cg

Vitamin A • • . |^^-

LtPIDS:

Fatty acids:

Saturated, total. . .

4:0.

6:0

8:0

10:0

12:0

14:0

16:0

18:0

Monounsaturated, total

Í6:1 .

18:1

20:1

22:1

Poîyunsaturated, total

18:2

18:3

18:4. .....

20:4

20:5

22:5.

22:6

Cholesterol

Phytosterols mg

AMINO ACIDS:

Tryptophan g

Threonine g

Isoleucine .......,, g

Leucinei g

Lysine g

Methionine g

Cystine , g

Phenylalanine g

Tyrosine . g

Valine g

Arginine. g

Histidine. g

Aîanme g

Asparticacid , . g

Gtutamicacid, g

Glycine g

Proline g

Serine g

Mean ± standard error

-B CNumber of

nmplef

8.54

376

1,574

82.40

.04

4.47

0

4.55

89

72'

,24

1,116

1,238

.16

0

.037

2.316

.723

1.958

.024

96

.528

0

0

266

665

023

172

076

3,204

044

181

309

170

812

872

313

7,291

11.496

3.085

3.098

6.078

0.538

Anraunt în edibte portion of

common measures of food

Apf^oximste measure and weight

1 c, sifted

= 107 g

Anr>ount in edjble portion of

1 pound of food as purchased

Refuse: 0

9.14

402

1,684

88.17

.04

4.78

0

4.87

.25

96

77'

96

1,194

1,325

.17

0

.040

2.478

.774

2.095

.026

102

.565

0

0

1.354

3.922

5.375

7.674

5.431

3.428

2.187

5.544

3.541

6.602

5.149

2.003

•5.685

7.801

12.301

3.301

3.315

6.503

38.74

1.706

7,139

373.77

.18

20,28

0

20.64

406

1.09

326

406

5,061

5,617

.73

0

.168

10.505

3.280

8.881

.109

434

2.395

0

0

5.741

16.625

22.785

32.533

23.024

14.532

9.269

23.502

15.010

27.988

21.828

8.492

24.100

33.071

52.148

13.994

14.054

27.569

AH-8-1 (1976)
EGG, CHICKEN, DRIED, YOLK Item No. 01-137

Nutrients and units

Amount in 100 grams, edible portion

Mean ± standard error Number of

samples

1 tbsp ,

Amount in edibfe portion of

common measures of food

Approximate measure and weight

1 c, sifted

.>6ZJ_

Amount in edible portion of

1 pound of food as purchased

Refu$e:0

PROXIMATE:

Water

¡kcal

\ kj .

S

g .

g •

g

g .

mg.

mgmg.

mg.

mg.

mg.

mg.

mg.

mg.

mg.

. mg.

mg.

mg.

mcg

mcg

ÍRE.

\iu.

Protein (NX 6.25)

Totaî lipid (fat) . .

Carbohydrate, total

Fiber

Ash . .

MINERALS:

Qlclum

Iron .,,,,.

Magnesium , . ,

Phosphorus . . .

Potassium ....

Sodium

Zinc

VITAMINS:

Ascorbic acid . . .

Thiamin. ...

Ribofîavin

Niacin .....

Pantothenic acid. ,

Vitamin Bg . , .

Folacin . . .

Vitamin Bt2 • - •

Vifamin A . . . .

LIPIDS:

Fatty acids:

Saturated, total g

4:0 g

6:0 g

8:0 g

10:0 g

12:0 g

14:0. . , g

16:0 . g

18:0. g

Monounsaturated, total. . . g

16:1 g

18:1 g

20:1 g

22:1 g

Polyunsaturated, total . . . g

18:2 g

18:3 g

18:4 g

20:4 g

20:5 g

22:5 g

22:6 g

Choiesterol mg

Phytosterois tng

AMfNO ACIDS:

Tryptophan g

Threonine g

Isoleucine g

Leucine g

Lysine , g

Methionine g

Cystine g

Phenylalanine g

Tyrosine g

Valine g

Arginine g

Hîstidlne g

Alanine g

Asparticacid g

Glutamicacid g

Glycine g

Proîine g

Serine g

4.65

687

2.876

30.52

61.28

.39

0

3.16

282

10.38

28

946

168

91

6.15

0

.435

.811

.128

8.242

.577

213

7,077

1,028

3,422

18.40

0.0950 35

.17

13.53

4,70

24.49

2.04

22.45

7.96

6.80

.17

.51

2,928

.449

1.655

1.748

2.598

2.066

.776

.542

1.328

1.314

1.860

2.114

.732

1.528

2.549

3.736

.923

1.270

2.529

69

230

0.19

27

115

1.22

2.45

.02

0

.13

11

r

38

7

4

.42

.25

.017

.032

.005

.330

.023

.283

41

137

.74

.02

117

3.12

460

1.927

20.45

41.06

.26

G

2.12

189

6.

19

534

112

61

4.

96

12

0

.291

.543

.086

5.522

.387

143

4.742

689

2.293

12.33

01 .11

54 9.06

19 3.15

98 16.41

08 1.37

90 15.04

32 5.34

27 4.56

01 .12

.34

1,962

.018 .301

.066 1.109

.070 1.171

.104 1.741

.083 1.384

.031 .520

.022 .363

.053 .890

.053 .880

.074 1.247

.085 1.417

.029 .491

.061 1.024

.102 1.708

.149 2.503

.037 .618

.051 .851

.101 1.695

21.09

3,117

13,046

138.44

277.97

1.77

0

14.33

1,280

47.08

128

4,291

761

411

27.90

0

1.973

3.679

.581

37.386

2.617

965

32.101

4,663

15.522

83.47

.76

61.37

21.34

111.09

9.25

101.84

36.13

30.87

.78

2.33

13,283

2.038

7.509

7.930

11.784

9.370

3.522

2.459

6.025

5.958

8.439

9.591

3.323

6.933

11.562

16.945

4.186

5.759

11.474

AH-8-1 (1976)
EGG, DUCK, WHOLE, fresh, raw item No. 01-138

Amount in 100 grams, edible portion

Nutrients and units

Amount in edible portion of

common measures of food

Amount in edible portion of

1 pound of food as purt^sed

PROXIMATE:

Water. . .

Food energy • • • •

Protein (NX5,25) •

Total {ipid (fat) . . ,

Carbohydrate, total .

Fiber . Ash , ,

MINERALS^

Calcium

Iron .......

Magnesium ....

Phosphorus ....

Potassium

Sodium

Zinc

VITAMINS:

Ascorbic acfd....

Thiamin

Riboftavin .....

Niacin

Pantothenic acid. . .

Vitamin Bg ....

Foiacin

Vitamin B12 • • •

Vitamin A

LIPIDS:

Fatty acids:

Saturated, totaf....

4:0

6:0

8:0

10:0

12:0

14:0

16:0

18:0

Monounsaturated, toíaí,

16:1

18:1

20:1

22:1

Pojyunsaturated, total .

18:2 .......

18:3

18:4

20:4

20:5

22:5

22:6

Chotesterol

Phytosterols

AMINO ACIDS:

Tryptophan

Threonine

Isoleucine

Leucine

Lysine

Methionine

Cystine

Phenylalanine

Tyrosine

Valine

Arginine

Histidine

Aianine

Asparticacid

Glutamicacid

Glycine

Proline

Serine

I kcal

\ kj

mg

mg

mg

mg

mg

m

mg

mg

mg

mg

mg

mg

mg

mcg

mcg

iRE.

t/t/.

S

g

g

mg

mg

g

8

Mean ± standard error Number of

samptes

and weight Refuse: 12%, Shell

1 egg = 70 g

70.83 + 0.4666

D

13 49.58

F G

282.75

185 " 130 740

776 543 3.097

12.81 + .2403 13 8.97 51.14

13.77 + .2171 18 9.64 54.97

1.45 1.02 5,79

0 0 0

1.14 + .0774 17 .80 4.55

64 + 4.3 6 45 254

3.85 + .475 7 2.70 15.37

16 1 12 66

220 + 12.3 7 154 879

222 + 80.0 3 156 887

146 2 102 583

1.41 1 .99 5.63

0 0 0

.156 + .0226 7 .109 .623

.404 + .0360 7 .283 1.613

.200

1

+ .100 5 .140 .798

.250 2 .175 .998

80 1 56 319

5.395 2 3.776 21.537

1,328 69.69

3.68

.05 + .008

3.00 4- .122

.63 + .075

6.52

.44 + .032

6.08 + .238

1.22

.56 + .17

.10 + .068

.32 + .058

Trace

Trace

884

.260

.736

.598

1.097

.951

.576

.285

.840

.613

.885

.765

.320

.631

.777

1.789

.422

.480

.963

930

2.58

.04

2.10

.44

4.57

.31

4.26

.86

.39

.07

.22

619

.182

.515

.419

.768

.666

.403

.199

.588

.429

.620

.535

.224

.442

.544

1.253

.296

.336

.674

5,301

14.70

.21

11.96

2.52

26.05

1.76

24.29

4.88

2.23

.41

1.27

3,529

1.039

2.937

2.389

4.377

3.796

2.299

1.137

3.355

2.446

3.535

3.052

1.276

2.520

3.101

7.143

1.685

1.915

3.846

^ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
EGG, GOOSE, WHOLE, fresh, raw Item No. 01-139

Amount in edible portion of

1 pound of food as purchased Amount in 100 grams, edibte portion

Nutrients and units

PROXIMATE:

Water g .

r- j Í ^^^^ Food energy j ,

Protein (NX 6. 25) g

Total lipid (fat) g

Carbohydrate, total g

Fiber g

Asti g

MINERALS:

Calcium . mg

Iron mg

Magnesium mg

Phosphorus , mg

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid mg

Thiamin mg

Riboflavin mg

Niacin , mg

Pantothenicacid mg

Vitamin Bg mg

Folacin mcg

Vitamin 8

Vitamin A

12 ' mcg

ÍRE.

t/t/.

LIPiDS:

Fatty acids:

Saturated, total g

g

g

g

g

4:0

6:0

8:0

10:0

12:0

14:0

16:0

18:0

Monounsaturated, total.

16:1

18:1

20:1

22:1

Polyunsaturated, total .

18:2

18:3

18:4

20:4

20:5

22:5

22:6 g

Cholesterol mg

Phytosteroîs mg

AMI NO ACIDS:

Tryptophan g

Threonine g

Isoleucine g

Leucine g

Lysine g

Methionine g

Cystine g

Phenylalanine ....... g

Tyrosine g

Vaîine g

Arginine g

Histidine g

Alanine g

Asparticacid g

Glutamtcacid g

Glycine g

Profine g

Serine g

Amount in edible portion of

common measures of food

Mean ± standard error

0 L

70.43 + 0.4978

185

775

13.87 + .1202

13.27 + .6360

1.35

0

1.08 + .0493

Number of

samples

Approximate measure and weight Refuse: 13%, Shel 1

1 egg = 144 g

3.60

.05

2.85

.70

5.75

.39

5.35

1.67

.68

.55

.28

Trace

Trace

101.42

267

.116

19.97

19.11

1.94

0

1.56

5.18

2 .07

2 4.10

2 1.00

8.28

2 .57

2 7.71

2.41

2 .98

2 .80

.40

277.92

731

.057

54.73

52.36

5.33

0

4.26

14.19

.20

11.24

2.75

22.68

1.56

21.12

6.60

2.68

2.19

1.10

^ Dashes denote lacli of reliable data for a constituent believed to be present in measurable amount.

AH"8^1 (1976)
EGG, QUAIL, WHOLE, fresh, raw Item No. 01-140

Amount in 100 grams, edible portion

Nutrients «id units

Amount In edibie portion of

common measures of food

Amount in edible portion of

1 pound of food as purchased

ikcal

PROXIMATE:

Water

Food energy ^ ^^

Protein (NX 6.25) g

Total lipid (fat) g .

Carbohydrate, total g .

Fiber g .

Ash g .

MINERALS:

Calcium , . mg.

Iron . . , , mg.

Magnesium tng.

Phosphorus mg.

Potassium mg.

Sodium mg.

Zthc mg,

VITAMINS:

Ascorbic acid mg.

Thiamin mg.

Ribofiavin mg,

Niacin mg,

Pantothenic acid mg.

Vitamin 85 mg,

Folacin meg

Vitamin B12 f"cg

Vitamin A • | '

LIPIDS:

Fatty acids:

Saturated, total...... g

4:0 g

6:0 . g

8:0 g

10:0 g

Î2:0 g

14:0 , g

16:0 g

18:0 g

Monounsâturated, total. . . g

16:1 g

18:1 g

20:1 g

22:1 g

Polyunsaturated, iota! . . . g

18:2 g

18:3 g

18:4 g

20:4 g

20:5. g

22:5 g

22:6 g

Cholesterol m^

Phytosterois mi

AMINO ACIDS:

Tryptophan g

Threonine g

IsoleuGJne g

Leucine g

Lysine g

Methionine g

Cystine g

Phenylalanine g

Tyrosine g

Valine g

Argmine g

Hîstidine g

Alanine g

Aspartîcacid , g

Gîutamicacid g

Gîycine , g

Proline g

Serine g

Mean ± standard arror Numbar of

têmpin

Approximate measure and weight Refute 8^. Shell

1 egg = 9 g

C D

. _.. p

"G

74.35

158

663

13.05

11.09

.41

0

1.10

+ 0.2433

2

2

6

2

6.69

14

60

1.17

1.00

.04

0

.10

310.26

661

2.767

54.46

46.28

1.71

0

4.59

64

3.65

1

2

2

6

.33

267

15.23

226

.130

.790

,150

.150

300

3.56

.05 + .007

2,67 4 .0762

.84 + .053

4.32

.47 + .051

3.85 + .155

1.32

.94 + .081

.04 + .02

.12 + .016

Trace

Trace

844 12

20

2 .012

2 .071

2 .013

.014

27

.32

Trace

.24

.08

.39

.04

.35

.12

.08

Trace

.01

76

943

0

.542

3.297

.626

.626

1,252

14.84

.22

11.12

3.50

18.05

1.97

16.07

5.52

3.92

.18

.51

3,522

1 Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 (1976)
EGG, TURKEY, WHOLE, frwh, raw Item No. 0M41

Amount in 100 grams, edible portion Amount in edible portion of Amount in edible portion of

1 pound of food as purchased

lúiitrlan** anti tinlte

Number of

samplet

Approximate meaiure and weight Refi,.e:12%, Shell

Mean ± standard error

1 egg = 79 g

c D

PROXIMATE:

Water ? . . . 72.50 + 0.3715 5 57.28 289.42

ikcal .

' \ kj . .

171 135 683

Food energy • 716 565 2,857

Protein {NX 6.25) . • g ' 13.68 + .6127 5 10.81 54.61

Total tîpid (fat) , , . g - . 11.88 + .1881 5 9.38 47.42

Carbohydrate, total . . g • . 1.15 .91 4.59

0 Fiber • g • • 0 0

Ash g '

.79 + .049 4 .62 3.15

MINERALS:

Calcium . mg. . 99 1 78 395

iron . m- 4.10 1 3.24 16.37

Magnesium .... . t»g. .

1

Phosphorus .... . mg' '

; 170 1 134 679

Poussium . mg. ,

Sodium . w^. .

Zinc • m- •

VITAMINS:

0 Ascorbic acid .... mg. . 0 0

Thiamin . mg. . .110 1 .087 .439

Riboflavin ..... ffig. . .470 1 .371 1.876

Niacin . mg. . .024 2 .019 .096

Pantothenicacfd. . . . mg. .

Vitamin B5 . . . . . mg. .

Folacin . mcg .

Vitamin Bi2 . . . . tncg .

Vitamin A

(RE. .

LIPIDS:

Fatty acids:

Saturated, total g . • 3.63 2.87 14.50

4:0 g . .

6:0 g . .

8;0 g . .

10:0 g . .

12:0 g . .

14:0 . g . .

g ' •

! .04

2.72

î-

-I-

.007

.0751

3

¿1

.03

2.15

.15

16:0 10.85

18:0 . g . .

. g . .

.88

4.57

T .053 4 .69

3.61

3.50

Monounsaturated. totai. . 18.25

16:1 g . . .67 + .099 4 .53 2.68

18:1 g . . 3.90 + .137 4 3.08 15.56

20:1

22:1 , g . .

Pol y un saturated, total ... g . . 1.66 1.31 6.62

18:2 g . . 1.17 + .121 4 .92 4.66

18:3. g . . .08 + .02 4 .06 .32

18:4 g . .

20:4. g . . ; .13 + .0091 4 .10 .51

20:5 g . .

22:5. g . ,

22:6 ........

. mTrace

Cholesterol 933 10 737 3.725

Phytosterols . mg. .

AMINO ACIDS:

Tryptophan g .

Threonine g ,

tsoleucine g .

Leucine g .

Lysine g -

Methtonîne g . . ^~~~

Cystine S

PhenyÎalanine g .

Tyrosine g .

Vaiine g •

Arginîjie g -

Histidine g •

Alanîne g

Asparticactd g .

Glutamic acid. . g .

Glycine . g .

Proline g .

Serine . g

^ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

AH-8-1 {1976}
EGG SUBSTITUTE, FROZEN Item No. 01-142

Product contains egg white, corn oil, and nonfat dry fnilk.

Nutrients and units

Amount in 100 grams, edible portion

Mean ± standard error

B C

Number of

tamptei

Amount in edible portion of

common measures of food

Approximste measure and weight

1/4 c = 60 g

E

1 c = 240 g

F

Amount in edible portion of

1 pound of food as purchased

Refuse: 0

PROXIMATE:

Water . . .

Food energy • •

Protein (NX 6.25).

Total lipid (fat) . . .

Carbohydrate, total .

Fiber .......

Ash

MINERALS:

Calcium ......

Iron

Magnesium . . . ,

Phosphorus . . . .

Potassium

Sodium

Zinc

VITAMINS:

Ascorbic acid . . . .

ThJamin......

Ribofîavin . . . . .

Nîacin

Pantothenicacid. . ,

Vitamtn Bg . . . .

Folacin

Vitamin B-\2 - * •

Vitamin A ^ • •

UPIDS:

Fatty acids:

Saturated, total....

4:0. ......

6:0

8:0

10:0

12:0. ......

14:0

16:0

18:0

Monounsaturated, total.

16:1

18:1

20:1

22:1

Polyunsaturated, total .

18:2

18:3

18:4

20:4

20:5

22:5

22:6

Cholesterol ......

Phytosterols ......

AMINO ACIDS:

Tryptophan

Threonine

Isoleucine

Leucine'

Lysine

Heîhîonine

Cystine

Phenylalarîine

Tyrosine

Valine

Arginine

Histidine

Alanine

Asparticacid

Glutamic acid. . . . . ,

Glycine

Proline

Serine

g

i kcal

t kj

g

g

g

g

mg

mg

mg

mg

mg

mg

mg

mg

mg

mg

mcg

mcg

¡RE.

\lU .

73.10

160

669

11*29

11.11

3.20

0

1.30

73

1.98

1

72

213

199

.98

+ 0.1954

+ .7933

.120

.386

.660

.133

135

1,350

1.93

.01

1.50

.44

2.43

2.44

6.24

6.18

.06

43,86

96

401

6.77

6.67

1.92

0

.78

44

1.19

43

128

120

.59

.072

.232

.996

.080

81

810

1.16

1.46

175.44

384

1,605

27.10

26.66

7.68

0

3.12

175

4.75

172

512

479

2.35

.288

.926

3.984

.334

324

3.240

4.63

.01 .02

.90 3.61

.26 1.05

1.46 5.84

5.85

3.74 14.98

3.71 14.83

.04 .15

331,58

725

3.034

51.21

50.40

14.52

0

5.90

330

8.98

325

968

904

4.44

.544

1.751

7.530

.603

612

6,124

8.75

.05

6.82

1.98

11.04

11.06

28.31

28.02

.29

^ Dashes denote lack of reliable data for a constituent believed to be present In measurable amount.

^ Contributed largely from beta-carotene used for coloring.

AH-8-1 (1976)
EGG SUBSTITUTE, LIQUID Item No. 0M43

Product contains egg white, hydrogenated soybean oil, and soy protein.

Nutriente and units

PROXIMATE

Waier. .

Food energy

Vitamin A '

Amount In 100 grams, edible portion

Mean ± standard error

-B CNumber of

samples

Amount in edible portion of

common measures of food

Approximate measure and weight

1-1/2 fl oz

= 47 g 1 c = 251 g

E F

82.75

84

352

12.00

3.31

.64

0

1.30

53

2.10

1

121

330

177

1.30

0

.110

.300

.110

2.700

0.0420

216

2,160

.298

.66

Trace

.01

.35

.31

.90

Trace

.89

1.60

1.41

.18

38.89

40

165

5.64

1.56

.30

0

.61

25

.99

57

155

83

,61

0

.052

.141

.052

1.269

102

1,015

.140

.31

ê '

i kcal

\kj

Protein (NX 6.25) è

Totaî îîpid {fat) g

Carbohydrate, total ..... g

Fiber g . Ash g

MINERALS:

Calcium mg

iron mg

Magnesium mg

Phosphorus mg

Potassium mg

Sodium mg

Zinc mg

VITAMINS:

Ascorbic acid . mg

Thîamin mg

Riboflavin mg

Niacin mg

Pantothenic acid. mg

Vitamin Bg . . mg

Folacrn meg

Vitamin 6^2 • • • • • ^^^S

i RE.

\IU .

LIPIDS:

Fatty acids;

Saturated, total g

4:0 g

6:0 g

8:0 g

10:0 . g

12:0 g

14:0 g

16:0 . g

18:0 g

Monou nsaturated, total. . . g

16:1 g

18:1 g

20:1 g

22:1 g

Polyunsaturatedj total ... g

18:2 g

18:3 g

18:4 g

20:4 g

20:5 g

22:5 g

22:6 g

Cholesterol mg

Phytosterols ........ mg

AMINO ACIDS:

Tryptophan g

Threonjne g

IsoJeucine g

Leucine g

Lysine g

Methlonine g

Cysiine g

Phenylaianine g

Tyrosine g

Vatine g

Arginine. g

Hîstidine g

Aîanine g

Aspartîcacid g

Glutamicacid g

Glycine g

Proîine g

Serine g

^ Dashes denote lack of reliable data for a constituent believed to be present 1n measurable amount.

^ Contributed largely from beta-carotene used for coloring.

Trace

207.70

211

883

30.12

8.31

1,61

0

3 26

133

5,

304

828

444

3.

27

26

0

.276

.753

.276

6.777

542

5,422

.748

1.66

1 Trace .01

1 Trace .02

1 .16 .88

1 .14 .77

.42 2.25

1 Trace .01

1 .42 2.24

.75 4.02

1 .66 3.53

1 .09 .46

Amount in edible portion of

1 pound of food as purchased

Refuse: 0

375.35

381

1,596

54.43

15.01

2.90

0

5.90

240

9.53

549

1,497

803

5.90

0

.499

1.361

.499

12.247

1.352

980

9,798

2.99

.01

.03

1.59

1.40

4.07

.01

4.06

7.27

6.38

.83

AH-8-1 (1976)
EGG SUBSTITUTE, POWDER Item No. 0M44

Product contains egg white solids, whole egg solids, sweet whey solids, nonfat dry milk solids, and soy protein.

Nutrients and units

PROXIMATE:

Water

Food energy *

Protein {NX 6.25)

Total lipid (fat) . ,

Carbohydrate, total

Fiber . . .

Ash ...

MINERALS:

Calcium . .

Iron . . .

Magnesium

Phosphorus

Potassium .

Sodium . .

Zinc . . . , , VITAMINS:

Ascorbic acid. , Thiamin. . . , Riboflavin . . , Niacin . . .

Pantothenic actd,

Vitamin B5 .

Fotacin . . . , Vitamin B12 •

Vitamin A

g

¡kcal

1 kj

g

g

g

g

g

mg

mg

mg

mg

Mg

mg

mg

mg

mg

mg

mg

mg

mg

mcg

f»cg

iRE.

LIPiDS:

Fatty acids;

Saturated, total g

4:0 g

6:0 g

8:0. ....... . g

10:0 g

12:0 g

14:0 g

16:0 g

18:0. ........ g

Monounsaturated,total. . . g

16:1 g

18:1 g

20:1 g

22:1 g

Polyunsaturated, total . . . g

18:2 g

18:3 g

18:4 g

20:4 g

20:5 g

22:5 g

22:6 g

Cholesterol .,.,.... mg

Phytosterols mg

AMINO ACIDS:

Tryptophan ........ g

Threonine g

isoteucine g

Leucine , g

Lysine g

Methionine ........ g

Cystine g

Phenylalanine g

Tyrosine g

Vaiine g

Arginine g

Histidine g

Alanine g

Asparttcacid . g

Glutamicacid g

Glycine g

Protine g

Serine g

Amount in 100 grams, edible portion

Mean + standard error

— ö C

Amount in edible portion of

common measure of food

Amount in edible portion of

1 pound of food as purchased

3.86

444

1,856

55.50

13.00

21.80

0

5.84

326

3.

1—

478

744

800

16

.75

.226

1.760

.577

1,228

3.77

.06

2,69

.99

5.34

.50

4.84

1.68

1.41

.09

572

Number of

samples

0.35 oz = 9.9 g 0.7 oz = 19.8 g

F G

1 0.38 0.76 17,51

44 88 2,012

184 368 8,421

5.49 10.99 251.75

1.29 2.57 58.97

2.16 4.32 98.88

0 0 0

.58 1.16 26.49

32 65 1,479

.31 .63 14.33

47 95 2,168

74 147 3.375

79 158 3,629

.07 .15 3.40

.022 .045 1.025

.174 .348 7.983

.057 .114 2.617

122

.37

57

243

.75

01 .01

27 .53

10 .20

53 1.06

05 .10

48 .96

17 .33

14 .28

01 .02

113

5,570

17.08

.29

12.19

4.50

24.23

2.25

21.98

7.63

6.41

.39

2.595

^ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount.

TST U.S. GOVERNMENT PRINTING OFFICE i Î976 0-224-835

AH-8-1 {1976)