Anders Møller, Food Informatics, Danish Food Information Danish Food Information Borgediget 12, DK-4000 Roskilde DK +45 3696 5696 am@danfood.infohttp://www.danfood.info/http://www.danfir.dk/USDA Table for Standard Reference No. 20 (EuroFIR documented by Jayne Ireland and Anders Møller, February 2008)USDA SR20Danish Food InformationUSDA food composition data are in the public domain and there is no copyright. However, on the EuroFIR value documentation the intellectual property rights belongs to Jayne Ireland and Anders Møller, Danish Food Information.The dataset contains the USDA National Nutrient Database for Standard Reference, Release 20, documented according to EuroFIR specifications according to EuroFIR specifications by Jayne Ireland and Anders Møller, Danish Food Information, February 2008The attribute origfdgp is used for the USDA SR classification of foods used in the USDA Nutrient Databank.U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/nutrientdata. Note: Release numbers change as new versions are released.Neither USDA Nutrient Data Laboratory nor Danish Food Information bear any responsibility for the data and the EuroFIR value documentation in this file. Every effort is made to present the information as correct and timely as possible. If errors are brought to our attention, we will try to adjust them. USDA Nutrient Data Laboratory and Danish Food Information undertake no responsibility of the presented data and the following use thereof, including use in software and link from other web sites. USDA Nutrient Data Laboratory and Danish Food Information accepts no responsibility with regard to such problems incurred as a result of using this site or any linked external sites. Likewise, USDA Nutrient Data Laboratory and Danish Food Information undertakes no liability to pay any damages neither direct nor indirect losses, e.g. loss of profits.Database Query: XML generated by http://usda.foodcomp.info//Get_USDASR20_Food_Data_XML.asp?FoodId=01001,01002,01003 01001 A0148 B1201 C0179 E0119 F0018 G0003 H0001 J0135 K0003 M0001 N0001 P0024 0100 Butter, salted BUTTER,WITH SALT 203 Protein PROT PROCNT 0.85 0.85 0.074 16 1 Jones (1941) The values for protein were calculated from the level of total nitrogen (N) in the food, using the conversion factors recommended by Jones (1941). The general factor of 6.25 is used to calculate protein in items that do not have a specific factor. N x Jones factor 204 Total lipid (fat) FAT FAT 81.11 81.11 0.065 580 2 The total lipid (fat) content of most foods was determined by gravimetric methods, including extraction methods such as those that use ether or a mixed solvent system of chloroform and methanol, or by acid hydrolysis. It is sometimes referred to as "crude fat" and includes the weight of all lipid components, including glycerol, soluble in the solvent system. gravimetric methods 205 Carbohydrate, by difference CHOT CHOCDF 0.06 0.06 Nutrient that is based on other nutrient/s; calculated rather than analyzed 3 Carbohydrate, when present, was determined as the difference between 100 and the sum of the percentages of water, protein, total lipid (fat), ash, and, when present, alcohol. Total carbohydrate values include total dietary fiber. Carbohydrate in beer and wine was determined by methods 979.06 (27.1.21) and 985.10 (28.1.18) of AOAC International (AOAC 2003), respectively. Carbohydrateby difference 207 Ash ASH ASH 2.11 2.11 0.054 35 4 dry ashing 208 Energy ENERC ENERC_KCAL 717 717 Nutrient that is based on other nutrient/s; calculated rather than analyzed 304481 PRO x 4.27 ; CHO x 3.87 ; FAT x 8.79 ; ALC x 6.93 Calculation of energy using specific coefficients 221 Alcohol, ethyl ALC ALC 0 0 255 Water WATER WATER 15.87 15.87 0.061 522 5 Drying 262 Caffeine CAFFN CAFFN 0 0 Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) 263 Theobromine THEBRN THEBRN 0 0 Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) 268 Energy ENERC ENERC_KJ 2999 2999 Nutrient that is based on other nutrient/s; calculated rather than analyzed 309360 PRO x 17.9 ; CHO x 16.2 ; FAT x 36.8 ; ALC x 29 Calculation of energy using specific coefficients 269 Sugars, total SUGAR SUGAR 0.06 0.06 Nutrient that is based on other nutrient/s; value used directly, ex. Nut.#204 from Nut.#298 6 Total sugars is the term used for the sum of the individual monosaccharides (galactose, glucose, and fructose) and disaccharides (sucrose, lactose, and maltose). Analytical data for individual sugars were determined using AOAC methods (2003), either high-performance liquid chromatography (HPLC) or gas-liquid chromatography (GLC). When analytical data for total sugars were unavailable for items in the FNDDS, values were imputed or obtained from manufacturers and trade associations. Summation 291 Fiber, total dietary FIBT FIBTG 0 0 301 Calcium, Ca CA CA 24 24 19 30 0.789 17 Analytical data 7 AOAC 985.35 + 984.27 atomic absorption and inductively coupled plasma emission spectrophotometry atomic absorption and inductively coupled plasma emission spectrophotometry S10: Food and Drug Administration (FDA), DHHS [1995]. FDA Total Diet Study. S11: Food and Drug Administration (FDA), DHHS [1996]. FDA Total Diet Study. S12: Food and Drug Administration (FDA), DHHS [1997]. FDA Total Diet Study. S6: Food and Drug Administration (FDA), DHHS [1991]. FDA Total Diet Study. S7: Food and Drug Administration (FDA), DHHS [1992]. FDA Total Diet Study. S8: Food and Drug Administration (FDA), DHHS [1993]. FDA Total Diet Study. S9: Food and Drug Administration (FDA), DHHS [1994]. FDA Total Diet Study. 303 Iron, Fe FE FE 0.02 0.02 0 0.15 0.011 18 Analytical data 8 AOAC 985.35 + 984.27 atomic absorption and inductively coupled plasma emission spectrophotometry atomic absorption and inductively coupled plasma emission spectrophotometry S10: Food and Drug Administration (FDA), DHHS [1995]. FDA Total Diet Study. S11: Food and Drug Administration (FDA), DHHS [1996]. FDA Total Diet Study. S12: Food and Drug Administration (FDA), DHHS [1997]. FDA Total Diet Study. S6: Food and Drug Administration (FDA), DHHS [1991]. FDA Total Diet Study. S7: Food and Drug Administration (FDA), DHHS [1992]. FDA Total Diet Study. S8: Food and Drug Administration (FDA), DHHS [1993]. FDA Total Diet Study. S9: Food and Drug Administration (FDA), DHHS [1994]. FDA Total Diet Study. 304 Magnesium, Mg MG MG 2 2 1 2 0.047 18 Analytical data 9 AOAC 985.35 + 984.27 atomic absorption and inductively coupled plasma emission spectrophotometry atomic absorption and inductively coupled plasma emission spectrophotometry S10: Food and Drug Administration (FDA), DHHS [1995]. FDA Total Diet Study. S11: Food and Drug Administration (FDA), DHHS [1996]. FDA Total Diet Study. S12: Food and Drug Administration (FDA), DHHS [1997]. FDA Total Diet Study. S6: Food and Drug Administration (FDA), DHHS [1991]. FDA Total Diet Study. S7: Food and Drug Administration (FDA), DHHS [1992]. FDA Total Diet Study. S8: Food and Drug Administration (FDA), DHHS [1993]. FDA Total Diet Study. S9: Food and Drug Administration (FDA), DHHS [1994]. FDA Total Diet Study. 305 Phosphorus, P P P 24 24 19 27 0.463 17 Analytical data 10 AOAC 985.35 + 984.27 atomic absorption and inductively coupled plasma emission spectrophotometry atomic absorption and inductively coupled plasma emission spectrophotometry S10: Food and Drug Administration (FDA), DHHS [1995]. FDA Total Diet Study. S11: Food and Drug Administration (FDA), DHHS [1996]. FDA Total Diet Study. S12: Food and Drug Administration (FDA), DHHS [1997]. FDA Total Diet Study. S6: Food and Drug Administration (FDA), DHHS [1991]. FDA Total Diet Study. S7: Food and Drug Administration (FDA), DHHS [1992]. FDA Total Diet Study. S8: Food and Drug Administration (FDA), DHHS [1993]. FDA Total Diet Study. S9: Food and Drug Administration (FDA), DHHS [1994]. FDA Total Diet Study. 306 Potassium, K K K 24 24 17 28 0.622 18 Analytical data 11 AOAC 985.35 + 984.27 atomic absorption and inductively coupled plasma emission spectrophotometry atomic absorption and inductively coupled plasma emission spectrophotometry S10: Food and Drug Administration (FDA), DHHS [1995]. FDA Total Diet Study. S11: Food and Drug Administration (FDA), DHHS [1996]. FDA Total Diet Study. S12: Food and Drug Administration (FDA), DHHS [1997]. FDA Total Diet Study. S6: Food and Drug Administration (FDA), DHHS [1991]. FDA Total Diet Study. S7: Food and Drug Administration (FDA), DHHS [1992]. FDA Total Diet Study. S8: Food and Drug Administration (FDA), DHHS [1993]. FDA Total Diet Study. S9: Food and Drug Administration (FDA), DHHS [1994]. FDA Total Diet Study. 307 Sodium, Na NA NA 576 576 491 685 12.006 18 Analytical data 12 AOAC 985.35 + 984.27 atomic absorption and inductively coupled plasma emission spectrophotometry atomic absorption and inductively coupled plasma emission spectrophotometry S10: Food and Drug Administration (FDA), DHHS [1995]. FDA Total Diet Study. S11: Food and Drug Administration (FDA), DHHS [1996]. FDA Total Diet Study. S12: Food and Drug Administration (FDA), DHHS [1997]. FDA Total Diet Study. S6: Food and Drug Administration (FDA), DHHS [1991]. FDA Total Diet Study. S7: Food and Drug Administration (FDA), DHHS [1992]. FDA Total Diet Study. S8: Food and Drug Administration (FDA), DHHS [1993]. FDA Total Diet Study. S9: Food and Drug Administration (FDA), DHHS [1994]. FDA Total Diet Study. 309 Zinc, Zn ZN ZN 0.09 0.09 0.05 0.26 0.011 18 Analytical data 13 AOAC 985.35 + 984.27 atomic absorption and inductively coupled plasma emission spectrophotometry atomic absorption and inductively coupled plasma emission spectrophotometry S10: Food and Drug Administration (FDA), DHHS [1995]. FDA Total Diet Study. S11: Food and Drug Administration (FDA), DHHS [1996]. FDA Total Diet Study. S12: Food and Drug Administration (FDA), DHHS [1997]. FDA Total Diet Study. S6: Food and Drug Administration (FDA), DHHS [1991]. FDA Total Diet Study. S7: Food and Drug Administration (FDA), DHHS [1992]. FDA Total Diet Study. S8: Food and Drug Administration (FDA), DHHS [1993]. FDA Total Diet Study. S9: Food and Drug Administration (FDA), DHHS [1994]. FDA Total Diet Study. 312 Copper, Cu CU CU 0 0 0 0 0 18 Analytical data 14 AOAC 985.35 + 984.27 atomic absorption and inductively coupled plasma emission spectrophotometry atomic absorption and inductively coupled plasma emission spectrophotometry S10: Food and Drug Administration (FDA), DHHS [1995]. FDA Total Diet Study. S11: Food and Drug Administration (FDA), DHHS [1996]. FDA Total Diet Study. S12: Food and Drug Administration (FDA), DHHS [1997]. FDA Total Diet Study. S6: Food and Drug Administration (FDA), DHHS [1991]. FDA Total Diet Study. S7: Food and Drug Administration (FDA), DHHS [1992]. FDA Total Diet Study. S8: Food and Drug Administration (FDA), DHHS [1993]. FDA Total Diet Study. S9: Food and Drug Administration (FDA), DHHS [1994]. FDA Total Diet Study. 313 Fluoride, F FD FLD 2.8 2.8 1.5 3.8 0.674 19 Analytical data 15 fluoride ion-specific electrode, direct read method (VanWinkle, 1995) for clear liquids and a micro-diffusion method (VanWinkle, 1995) for other food samples fluoride ion-specific electrode D5001: Donald Taves [1983]. Dietary Intake of Fluoride Ashed (total fluoride) v. Unashed (inorganic fluoride) Analysis of Individual Foods. British Journal of Nutrition, (49) , p. 295 - 301. D5007: Robert Ophaug Fluoride, Unpublished - Ophaug. Microdiffision, . D5021: Albert Kingman Kingman, A. Unpublished data. NIDR/NIH, 1984. 9. Kingman, A. Unpublished data. NIDR/NIH, 1984., . 315 Manganese, Mn MN MN 0 0 0 0 0 18 Analytical data 16 AOAC 985.35 + 984.27 atomic absorption and inductively coupled plasma emission spectrophotometry atomic absorption and inductively coupled plasma emission spectrophotometry S10: Food and Drug Administration (FDA), DHHS [1995]. FDA Total Diet Study. S11: Food and Drug Administration (FDA), DHHS [1996]. FDA Total Diet Study. S12: Food and Drug Administration (FDA), DHHS [1997]. FDA Total Diet Study. S6: Food and Drug Administration (FDA), DHHS [1991]. FDA Total Diet Study. S7: Food and Drug Administration (FDA), DHHS [1992]. FDA Total Diet Study. S8: Food and Drug Administration (FDA), DHHS [1993]. FDA Total Diet Study. S9: Food and Drug Administration (FDA), DHHS [1994]. FDA Total Diet Study. 317 Selenium, Se SE SE 1 1 0.82 37 Analytical data 17 Analytical data for selenium were published earlier by USDA (1992) and were determined by the modified selenium hydride and fluorometric methods. Selenium values from the NFNAP were determined by either the modified selenium hydride (AOAC 986.15) or stable isotope dilution gas chromatography-mass spectrometry (Reamer and Veillon, 1981) methods. modified selenium hydride and fluorometric methods or stable isotope dilution gas chromatography-mass spectrometry 318 Vitamin A, IU VITA VITA_IU 2499 2499 Nutrient that is based on other nutrient/s; calculated rather than analyzed 18 One IU is equivalent to 0.3 µg retinol, 0.6 µg ß-carotene, or 1.2 µg other provitamin-A carotenoids (NAS/NRC, 1989). Summation 319 Retinol RETOL RETOL 671 671 Nutrient that is based on other nutrient/s; calculated rather than analyzed 320 Vitamin A, RAE VITA VITA_RAE 684 684 Nutrient that is based on other nutrient/s; calculated rather than analyzed 19 IOM, 2001 One µg RAE is equivalent to 1 µg of all-trans-retinol, 12 µg of all-trans-ß-carotene, or 24 µg of other provitamin A carotenoids (Institute of Medicine of the National Academies, 2001). retinol activity equivalents 321 Carotene, beta CARTB CARTB 158 158 2 Analytical data 20 AOAC 941.15 Individual carotenoids, ß-carotene, a-carotene, ß-cryptoxanthin, lycopene, and lutein+zeaxanthin are reported. The analytical data are from NFNAP, generated using HPLC methodology (AOAC 941.15) and from the scientific literature HPLC methodology S1203: National Institutes of Health (NIH) [1997]. Carotenoid analyses of U.S. foods, Food Composition Laboratory. 322 Carotene, alpha CARTA CARTA 0 0 2 Analytical data 21 AOAC 941.15 Individual carotenoids, ß-carotene, a-carotene, ß-cryptoxanthin, lycopene, and lutein+zeaxanthin are reported. The analytical data are from NFNAP, generated using HPLC methodology (AOAC 941.15) and from the scientific literature HPLC methodology S1203: National Institutes of Health (NIH) [1997]. Carotenoid analyses of U.S. foods, Food Composition Laboratory. 323 Vitamin E (alpha-tocopherol) TOCPHA TOCPHA 2.32 2.32 1 Analytical data 22 Vitamin E activity for the RDA as defined by the DRI report (IOM, 2000) is now limited to the naturally occurring form and three synthetic forms of a-tocopherol. For this reason, a-tocopherol equivalents, which included vitamin E activity from a-, ß-, ?-, and d- tocopherols and a-, ß-, and ?-tocotrienols, were dropped from the database in SR16. Tocopherols were determined by gas-liquid chromatography (GLC) or high-performance liquid chromatography (HPLC) (Lee et al., 1999). a-tocopherol by chromatographic method S84: Nutrient Data Laboratory, ARS, USDA [1992]. Determination of the Tocopherol Content of Selected Foods. Beltsville, MD. 324 Vitamin D VITD VITD- 56 56 Taken from another source--other tables of food composition 334 Cryptoxanthin, beta CRYPX CRYPX 0 0 2 Analytical data 23 AOAC 941.15 Individual carotenoids, ß-carotene, a-carotene, ß-cryptoxanthin, lycopene, and lutein+zeaxanthin are reported. The analytical data are from NFNAP, generated using HPLC methodology (AOAC 941.15) and from the scientific literature HPLC methodology S1203: National Institutes of Health (NIH) [1997]. Carotenoid analyses of U.S. foods, Food Composition Laboratory. 337 Lycopene LYCO LYCPN 0 0 2 Analytical data 24 AOAC 941.15 Individual carotenoids, ß-carotene, a-carotene, ß-cryptoxanthin, lycopene, and lutein+zeaxanthin are reported. The analytical data are from NFNAP, generated using HPLC methodology (AOAC 941.15) and from the scientific literature HPLC methodology S1203: National Institutes of Health (NIH) [1997]. Carotenoid analyses of U.S. foods, Food Composition Laboratory. 338 Lutein + zeaxanthin LUT+ZEA 0 0 2 Analytical data 25 AOAC 941.15 Most analytical systems do not separate lutein and zeaxanthin, so these carotenoids are shown combined HPLC methodology S1203: National Institutes of Health (NIH) [1997]. Carotenoid analyses of U.S. foods, Food Composition Laboratory. 341 Tocopherol, beta TOCPHB TOCPHB 0 0 1 Analytical data 26 Lee et al., 1999 Tocopherols were determined by gas-liquid chromatography (GLC) or high-performance liquid chromatography (HPLC) (Lee et al., 1999). gas-liquid chromatography (GLC) or high-performance liquid chromatography (HPLC) S84: Nutrient Data Laboratory, ARS, USDA [1992]. Determination of the Tocopherol Content of Selected Foods. Beltsville, MD. 342 Tocopherol, gamma TOCPHG TOCPHG 0 0 1 Analytical data 27 Lee et al., 1999 Tocopherols were determined by gas-liquid chromatography (GLC) or high-performance liquid chromatography (HPLC) (Lee et al., 1999). gas-liquid chromatography (GLC) or high-performance liquid chromatography (HPLC) S84: Nutrient Data Laboratory, ARS, USDA [1992]. Determination of the Tocopherol Content of Selected Foods. Beltsville, MD. 343 Tocopherol, delta TOCPHD TOCPHD 0 0 1 Analytical data 28 Lee et al., 1999 Tocopherols were determined by gas-liquid chromatography (GLC) or high-performance liquid chromatography (HPLC) (Lee et al., 1999). gas-liquid chromatography (GLC) or high-performance liquid chromatography (HPLC) S84: Nutrient Data Laboratory, ARS, USDA [1992]. Determination of the Tocopherol Content of Selected Foods. Beltsville, MD. 401 Vitamin C, total ascorbic acid VITC VITC 0 0 29 total ascorbic acid 404 Thiamin THIA THIA 0.005 0.005 0.001 3 30 AOAC 942.23 fluormetric method 405 Riboflavin RIBF RIBF 0.034 0.034 0.004 9 31 AOAC 970.65 or AOAC 940.33 Fluorometric (AOAC 970.65) or microbiological (AOAC 940.33) methods were used to measure riboflavin Fluorometric or microbiological 406 Niacin NIA NIA 0.042 0.042 2 32 AOAC 944.13 The values for niacin are for preformed niacin only and do not include the niacin 11 contributed by tryptophan, a niacin precursor. microbiological methods 410 Pantothenic acid PANTAC PANTAC 0.11 0.11 415 Vitamin B-6 VITB6 VITB6A 0.003 0.003 1 33 AOAC 961.15 microbiological methods 417 Folate, total FOL FOL 3 3 2 34 Martin et al., 1990 Microbiological methods measure total folate trienzyme microbiological procedure 418 Vitamin B-12 VITB12 VITB12 0.17 0.17 0.13 0.22 4 35 AOAC 952.20 microbiological methods S405: Nutrient Data Laboratory, ARS, USDA [1992]. Monitoring Nutrient Content of Selected Key Foods. Beltsville, MD. 421 Choline, total CHOLN CHOLN 18.8 18.8 Analytical data; derived by summation of components with source code 1 or 7 S3461: Nutrient Data Laboratory, ARS, USDA [2003]. Choline Study, Local pickup UNC, NFNAP. Beltsville, MD. 430 Vitamin K (phylloquinone) VITK VITK 7 7 1 Analytical data 36 Vitamin K is extracted with hexane, purified with solid phase extraction using silica columns, and quantitated using HPLC with chemical reduction and fluorescence detection. Losses are corrected using vitamin K1(25) as internal standard (Booth et al. 1994). HPLC D4002: S.L. Booth, J.A. Sadowski, J.A. T. Pennington [1995]. Phylloquinone (Vitamin K) Content of Foods in the U.S. Food and Drug Administration's Total Diet Study. Journal of Agricultural and Food Chemistry, (43) 6 , p. 1574 - 1579. 431 Folic acid FOLAC FOLAC 0 0 Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) 432 Folate, food FOLFD FOLFD 3 3 2 37 Total folate - added folic acid Difference 435 Folate, DFE FOLFRE FOLDFE 3 3 Nutrient that is based on other nutrient/s; calculated rather than analyzed 38 µg DFE = µg food folate + (1.7 * µg folic acid) Dietary Folate Equivalents 454 Betaine BETN 0.3 0.3 1 Analytical data 39 Choline compounds were extracted and partitioned into organic and aqueous phases using methanol and chloroform and analyzed directly by liquid chromatography - electrospray ionization -isotope dilution mass spectrometry (LC-ESI-IDMS) (Koc et al., 2002). LC-ESI-IDMS S3461: Nutrient Data Laboratory, ARS, USDA [2003]. Choline Study, Local pickup UNC, NFNAP. Beltsville, MD. 501 Tryptophan TRP TRP_G 0.012 0.012 40 AOAC 988.15 Tryptophan (g/gN) determined by alkaline hydrolysis/HPLC (AOAC 988.15), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. alkaline hydrolysis/HPLC 502 Threonine THR THR_G 0.038 0.038 41 AOAC 982.30 Amino acid patterns (g/gN) were determined by acid hydrolysis/HPLC (AOAC 982.30), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. acid hydrolysis/HPLC 503 Isoleucine ILE ILE_G 0.051 0.051 42 AOAC 982.30 Amino acid patterns (g/gN) were determined by acid hydrolysis/HPLC (AOAC 982.30), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. acid hydrolysis/HPLC 504 Leucine LEU LEU_G 0.083 0.083 43 AOAC 982.30 Amino acid patterns (g/gN) were determined by acid hydrolysis/HPLC (AOAC 982.30), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. acid hydrolysis/HPLC 505 Lysine LYS LYS_G 0.067 0.067 44 AOAC 982.30 Amino acid patterns (g/gN) were determined by acid hydrolysis/HPLC (AOAC 982.30), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. acid hydrolysis/HPLC 506 Methionine MET MET_G 0.021 0.021 45 AOAC 994.12 Methionine (g/gN) determined by performic oxidation/HPLC (AOAC 994.12), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. performic oxidation/HPLC 507 Cystine CYS CYS_G 0.008 0.008 46 AOAC 994.12 Cystine (g/gN) determined by performic oxidation/HPLC (AOAC 994.12), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. performic oxidation/HPLC 508 Phenylalanine PHE PHE_G 0.041 0.041 47 AOAC 982.30 Amino acid patterns (g/gN) were determined by acid hydrolysis/HPLC (AOAC 982.30), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. acid hydrolysis/HPLC 509 Tyrosine TYR TYR_G 0.041 0.041 48 AOAC 982.30 Amino acid patterns (g/gN) were determined by acid hydrolysis/HPLC (AOAC 982.30), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. acid hydrolysis/HPLC 510 Valine VAL VAL_G 0.057 0.057 49 AOAC 982.30 Amino acid patterns (g/gN) were determined by acid hydrolysis/HPLC (AOAC 982.30), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. acid hydrolysis/HPLC 511 Arginine ARG ARG_G 0.031 0.031 50 AOAC 982.30 Amino acid patterns (g/gN) were determined by acid hydrolysis/HPLC (AOAC 982.30), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. acid hydrolysis/HPLC 512 Histidine HIS HISTN_G 0.023 0.023 51 AOAC 982.30 Amino acid patterns (g/gN) were determined by acid hydrolysis/HPLC (AOAC 982.30), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. acid hydrolysis/HPLC 513 Alanine ALA ALA_G 0.029 0.029 52 AOAC 982.30 Amino acid patterns (g/gN) were determined by acid hydrolysis/HPLC (AOAC 982.30), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. acid hydrolysis/HPLC 514 Aspartic acid ASP ASP_G 0.064 0.064 53 AOAC 982.30 Amino acid patterns (g/gN) were determined by acid hydrolysis/HPLC (AOAC 982.30), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. acid hydrolysis/HPLC 515 Glutamic acid GLU GLU_G 0.178 0.178 54 AOAC 982.30 Amino acid patterns (g/gN) were determined by acid hydrolysis/HPLC (AOAC 982.30), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. acid hydrolysis/HPLC 516 Glycine GLY GLY_G 0.018 0.018 55 AOAC 982.30 Amino acid patterns (g/gN) were determined by acid hydrolysis/HPLC (AOAC 982.30), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. acid hydrolysis/HPLC 517 Proline PRO PRO_G 0.082 0.082 56 AOAC 982.30 Amino acid patterns (g/gN) were determined by acid hydrolysis/HPLC (AOAC 982.30), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. acid hydrolysis/HPLC 518 Serine SER SER_G 0.046 0.046 57 AOAC 982.30 Amino acid patterns (g/gN) were determined by acid hydrolysis/HPLC (AOAC 982.30), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. acid hydrolysis/HPLC 573 Vitamin E, added 0 0 Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) 578 Vitamin B-12, added 0 0 Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) 601 Cholesterol CHORL CHOLE 215 215 213 217 1.261 3 Analytical data 58 AAOC 994.10 Cholesterol values were generated primarily by GLC procedures. It is assumed that cholesterol is present only in foods of animal origin and foods containing at least one ingredient of animal origin (for example, cake that contains eggs). For mixtures containing ingredients derived from animal products, the cholesterol value may have been calculated from the value for those ingredients. For foods that contain only plant products, the value for cholesterol is assumed to be zero. GLC procedures S27: Nutrient Data Laboratory, ARS, USDA [2001]. National Food and Nutrient Analysis Program Wave 4c. Beltsville, MD. 606 Fatty acids, total saturated FASAT FASAT 51.368 51.368 Nutrient that is based on other nutrient/s; calculated rather than analyzed 59 Values for total saturated, monounsaturated, and polyunsaturated fatty acids may include individual fatty acids not reported; therefore, the sum of their values may exceed the sum of the individual fatty acids. Summation 607 4:0 F4:0 F4D0 3.226 3.226 3.104 3.466 0.12 3 Analytical data 60 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses S27: Nutrient Data Laboratory, ARS, USDA [2001]. National Food and Nutrient Analysis Program Wave 4c. Beltsville, MD. 608 6:0 F6:0 F6D0 2.007 2.007 1.953 2.08 0.038 3 Analytical data 61 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses S27: Nutrient Data Laboratory, ARS, USDA [2001]. National Food and Nutrient Analysis Program Wave 4c. Beltsville, MD. 609 8:0 F8:0 F8D0 1.19 1.19 1.161 1.215 0.016 3 Analytical data 62 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses S27: Nutrient Data Laboratory, ARS, USDA [2001]. National Food and Nutrient Analysis Program Wave 4c. Beltsville, MD. 610 10:0 F10:0 F10D0 2.529 2.529 2.491 2.595 0.033 3 Analytical data 63 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses S27: Nutrient Data Laboratory, ARS, USDA [2001]. National Food and Nutrient Analysis Program Wave 4c. Beltsville, MD. 611 12:0 F12:0 F12D0 2.587 2.587 2.508 2.667 0.046 3 Analytical data 64 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses S27: Nutrient Data Laboratory, ARS, USDA [2001]. National Food and Nutrient Analysis Program Wave 4c. Beltsville, MD. 612 14:0 F14:0 F14D0 7.436 7.436 7.409 7.475 0.02 3 Analytical data 65 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses S27: Nutrient Data Laboratory, ARS, USDA [2001]. National Food and Nutrient Analysis Program Wave 4c. Beltsville, MD. 613 16:0 F16:0 F16D0 21.697 21.697 21.272 22.197 0.27 3 Analytical data 66 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses S27: Nutrient Data Laboratory, ARS, USDA [2001]. National Food and Nutrient Analysis Program Wave 4c. Beltsville, MD. 614 18:0 F18:0 F18D0 9.999 9.999 9.814 10.137 0.096 3 Analytical data 67 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses S27: Nutrient Data Laboratory, ARS, USDA [2001]. National Food and Nutrient Analysis Program Wave 4c. Beltsville, MD. 615 20:0 F20:0 F20D0 0.138 0.138 0.135 0.142 0.002 3 Analytical data 68 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses S27: Nutrient Data Laboratory, ARS, USDA [2001]. National Food and Nutrient Analysis Program Wave 4c. Beltsville, MD. 617 18:1 undifferentiated F18:1 F18D1 19.961 19.961 Analytical data; derived by summation of components with source code 1 or 7 618 18:2 undifferentiated F18:2 F18D2 2.728 2.728 Analytical data; derived by summation of components with source code 1 or 7 619 18:3 undifferentiated F18:3 F18D3 0.315 0.315 Analytical data; derived by summation of components with source code 1 or 7 620 20:4 undifferentiated F20:4 F20D4 0 0 0 0 0 3 Analytical data 69 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses S27: Nutrient Data Laboratory, ARS, USDA [2001]. National Food and Nutrient Analysis Program Wave 4c. Beltsville, MD. 621 22:6 n-3 F22:6 F22D6 0 0 0 0 0 3 Analytical data 70 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses S27: Nutrient Data Laboratory, ARS, USDA [2001]. National Food and Nutrient Analysis Program Wave 4c. Beltsville, MD. 626 16:1 undifferentiated F16:1 F16D1 0.961 0.961 Analytical data; derived by summation of components with source code 1 or 7 627 18:4 F18:4 F18D4 0 0 0 0 0 3 Analytical data 71 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses S27: Nutrient Data Laboratory, ARS, USDA [2001]. National Food and Nutrient Analysis Program Wave 4c. Beltsville, MD. 628 20:1 F20:1 F20D1 0.1 0.1 0.084 0.114 0.009 3 Analytical data 72 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses S27: Nutrient Data Laboratory, ARS, USDA [2001]. National Food and Nutrient Analysis Program Wave 4c. Beltsville, MD. 629 20:5 n-3 F20:5 F20D5 0 0 0 0 0 3 Analytical data 73 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses S27: Nutrient Data Laboratory, ARS, USDA [2001]. National Food and Nutrient Analysis Program Wave 4c. Beltsville, MD. 630 22:1 undifferentiated F22:1 F22D1 0 0 0 0 0 3 Analytical data 74 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses S27: Nutrient Data Laboratory, ARS, USDA [2001]. National Food and Nutrient Analysis Program Wave 4c. Beltsville, MD. 631 22:5 n-3 F22:5 F22D5 0 0 0 0 0 3 Analytical data 75 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses S27: Nutrient Data Laboratory, ARS, USDA [2001]. National Food and Nutrient Analysis Program Wave 4c. Beltsville, MD. 638 Stigmasterol STGSTR STID7 0 0 0 0 0 3 Analytical data 76 AOAC 967.18 gas-chromatographic procedures S27: Nutrient Data Laboratory, ARS, USDA [2001]. National Food and Nutrient Analysis Program Wave 4c. Beltsville, MD. 639 Campesterol CAMD5 CAMD5 0 0 0 0 0 3 Analytical data 77 AOAC 967.18 gas-chromatographic procedures S27: Nutrient Data Laboratory, ARS, USDA [2001]. National Food and Nutrient Analysis Program Wave 4c. Beltsville, MD. 641 Beta-sitosterol SITSTR SITSTR 4 4 4 4 0.118 3 Analytical data 78 AOAC 967.18 gas-chromatographic procedures S27: Nutrient Data Laboratory, ARS, USDA [2001]. National Food and Nutrient Analysis Program Wave 4c. Beltsville, MD. 645 Fatty acids, total monounsaturated FAMS FAMS 21.021 21.021 Nutrient that is based on other nutrient/s; calculated rather than analyzed 79 Values for total saturated, monounsaturated, and polyunsaturated fatty acids may include individual fatty acids not reported; therefore, the sum of their values may exceed the sum of the individual fatty acids. Summation 646 Fatty acids, total polyunsaturated FAPU FAPU 3.043 3.043 Nutrient that is based on other nutrient/s; calculated rather than analyzed 80 Values for total saturated, monounsaturated, and polyunsaturated fatty acids may include individual fatty acids not reported; therefore, the sum of their values may exceed the sum of the individual fatty acids. Summation 653 17:0 F17:0 F17D0 0.56 0.56 0.53 0.58 0.015 3 Analytical data 81 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses S27: Nutrient Data Laboratory, ARS, USDA [2001]. National Food and Nutrient Analysis Program Wave 4c. Beltsville, MD. 663 18:1 t F18:1N7 F18D1T 2.982 2.982 2.763 3.128 0.112 3 Analytical data 82 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses S27: Nutrient Data Laboratory, ARS, USDA [2001]. National Food and Nutrient Analysis Program Wave 4c. Beltsville, MD. 666 18:2 i 0.296 0.296 0.201 0.359 0.048 3 Analytical data 83 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses S27: Nutrient Data Laboratory, ARS, USDA [2001]. National Food and Nutrient Analysis Program Wave 4c. Beltsville, MD. 670 18:2 CLAs F18D2CLA 0.267 0.267 0.241 0.299 0.017 3 Analytical data 84 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses S27: Nutrient Data Laboratory, ARS, USDA [2001]. National Food and Nutrient Analysis Program Wave 4c. Beltsville, MD. 673 16:1 c F16:1N7 F16D1C 0.961 0.961 0.946 0.972 0.008 3 Analytical data 85 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses S27: Nutrient Data Laboratory, ARS, USDA [2001]. National Food and Nutrient Analysis Program Wave 4c. Beltsville, MD. 674 18:1 c F18:1CN9 F18D1C 16.978 16.978 16.206 17.523 0.397 3 Analytical data 86 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses S27: Nutrient Data Laboratory, ARS, USDA [2001]. National Food and Nutrient Analysis Program Wave 4c. Beltsville, MD. 675 18:2 n-6 c,c F18:2CN6 F18D2CN6 2.166 2.166 2.126 2.208 0.024 3 Analytical data 87 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses S27: Nutrient Data Laboratory, ARS, USDA [2001]. National Food and Nutrient Analysis Program Wave 4c. Beltsville, MD. 851 18:3 n-3 c,c,c F18:3N3 F18D3CN3 0.315 0.315 0.289 0.33 0.013 3 Analytical data 88 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses S27: Nutrient Data Laboratory, ARS, USDA [2001]. National Food and Nutrient Analysis Program Wave 4c. Beltsville, MD. 01002 A0148 B1201 C0179 E0119 F0018 G0003 H0358 J0135 K0003 M0001 N0001 P0024 0100 Butter, whipped, with salt BUTTER,WHIPPED,WITH SALT 203 Protein PROT PROCNT 0.85 0.85 0.074 16 89 Jones (1941) The values for protein were calculated from the level of total nitrogen (N) in the food, using the conversion factors recommended by Jones (1941). The general factor of 6.25 is used to calculate protein in items that do not have a specific factor. N x Jones factor 204 Total lipid (fat) FAT FAT 81.11 81.11 0.065 580 90 The total lipid (fat) content of most foods was determined by gravimetric methods, including extraction methods such as those that use ether or a mixed solvent system of chloroform and methanol, or by acid hydrolysis. It is sometimes referred to as "crude fat" and includes the weight of all lipid components, including glycerol, soluble in the solvent system. gravimetric methods 205 Carbohydrate, by difference CHOT CHOCDF 0.06 0.06 Nutrient that is based on other nutrient/s; calculated rather than analyzed 91 Carbohydrate, when present, was determined as the difference between 100 and the sum of the percentages of water, protein, total lipid (fat), ash, and, when present, alcohol. Total carbohydrate values include total dietary fiber. Carbohydrate in beer and wine was determined by methods 979.06 (27.1.21) and 985.10 (28.1.18) of AOAC International (AOAC 2003), respectively. Carbohydrateby difference 207 Ash ASH ASH 2.11 2.11 0.054 35 92 dry ashing 208 Energy ENERC ENERC_KCAL 717 717 Nutrient that is based on other nutrient/s; calculated rather than analyzed 304482 PRO x 4.27 ; CHO x 3.87 ; FAT x 8.79 ; ALC x 6.93 Calculation of energy using specific coefficients 221 Alcohol, ethyl ALC ALC 0 0 255 Water WATER WATER 15.87 15.87 0.061 522 93 Drying 262 Caffeine CAFFN CAFFN 0 0 Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) 263 Theobromine THEBRN THEBRN 0 0 Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) 268 Energy ENERC ENERC_KJ 2999 2999 Nutrient that is based on other nutrient/s; calculated rather than analyzed 309361 PRO x 17.9 ; CHO x 16.2 ; FAT x 36.8 ; ALC x 29 Calculation of energy using specific coefficients 269 Sugars, total SUGAR SUGAR 0.06 0.06 Nutrient that is based on other nutrient/s; value used directly, ex. Nut.#204 from Nut.#298 94 Total sugars is the term used for the sum of the individual monosaccharides (galactose, glucose, and fructose) and disaccharides (sucrose, lactose, and maltose). Analytical data for individual sugars were determined using AOAC methods (2003), either high-performance liquid chromatography (HPLC) or gas-liquid chromatography (GLC). When analytical data for total sugars were unavailable for items in the FNDDS, values were imputed or obtained from manufacturers and trade associations. Summation 291 Fiber, total dietary FIBT FIBTG 0 0 301 Calcium, Ca CA CA 24 24 3.945 6 95 AOAC 985.35 + 984.27 atomic absorption and inductively coupled plasma emission spectrophotometry atomic absorption and inductively coupled plasma emission spectrophotometry 303 Iron, Fe FE FE 0.16 0.16 0.017 4 96 AOAC 985.35 + 984.27 atomic absorption and inductively coupled plasma emission spectrophotometry atomic absorption and inductively coupled plasma emission spectrophotometry 304 Magnesium, Mg MG MG 2 2 0.188 6 97 AOAC 985.35 + 984.27 atomic absorption and inductively coupled plasma emission spectrophotometry atomic absorption and inductively coupled plasma emission spectrophotometry 305 Phosphorus, P P P 23 23 2.508 6 98 AOAC 985.35 + 984.27 atomic absorption and inductively coupled plasma emission spectrophotometry atomic absorption and inductively coupled plasma emission spectrophotometry 306 Potassium, K K K 26 26 2.333 26 99 AOAC 985.35 + 984.27 atomic absorption and inductively coupled plasma emission spectrophotometry atomic absorption and inductively coupled plasma emission spectrophotometry 307 Sodium, Na NA NA 827 827 26.698 12 100 AOAC 985.35 + 984.27 atomic absorption and inductively coupled plasma emission spectrophotometry atomic absorption and inductively coupled plasma emission spectrophotometry 309 Zinc, Zn ZN ZN 0.05 0.05 0.006 5 101 AOAC 985.35 + 984.27 atomic absorption and inductively coupled plasma emission spectrophotometry atomic absorption and inductively coupled plasma emission spectrophotometry 312 Copper, Cu CU CU 0.016 0.016 102 AOAC 985.35 + 984.27 atomic absorption and inductively coupled plasma emission spectrophotometry atomic absorption and inductively coupled plasma emission spectrophotometry 313 Fluoride, F FD FLD 2.8 2.8 1.5 3.8 0.674 19 Analytical data 103 fluoride ion-specific electrode, direct read method (VanWinkle, 1995) for clear liquids and a micro-diffusion method (VanWinkle, 1995) for other food samples fluoride ion-specific electrode D5001: Donald Taves [1983]. Dietary Intake of Fluoride Ashed (total fluoride) v. Unashed (inorganic fluoride) Analysis of Individual Foods. British Journal of Nutrition, (49) , p. 295 - 301. D5007: Robert Ophaug Fluoride, Unpublished - Ophaug. Microdiffision, . D5021: Albert Kingman Kingman, A. Unpublished data. NIDR/NIH, 1984. 9. Kingman, A. Unpublished data. NIDR/NIH, 1984., . 315 Manganese, Mn MN MN 0.004 0.004 104 AOAC 985.35 + 984.27 atomic absorption and inductively coupled plasma emission spectrophotometry atomic absorption and inductively coupled plasma emission spectrophotometry 317 Selenium, Se SE SE 1 1 0.82 37 Analytical data 105 Analytical data for selenium were published earlier by USDA (1992) and were determined by the modified selenium hydride and fluorometric methods. Selenium values from the NFNAP were determined by either the modified selenium hydride (AOAC 986.15) or stable isotope dilution gas chromatography-mass spectrometry (Reamer and Veillon, 1981) methods. modified selenium hydride and fluorometric methods or stable isotope dilution gas chromatography-mass spectrometry 318 Vitamin A, IU VITA VITA_IU 2499 2499 Nutrient that is based on other nutrient/s; calculated rather than analyzed 106 One IU is equivalent to 0.3 µg retinol, 0.6 µg ß-carotene, or 1.2 µg other provitamin-A carotenoids (NAS/NRC, 1989). Summation 319 Retinol RETOL RETOL 671 671 Nutrient that is based on other nutrient/s; calculated rather than analyzed 320 Vitamin A, RAE VITA VITA_RAE 684 684 Nutrient that is based on other nutrient/s; calculated rather than analyzed 107 IOM, 2001 One µg RAE is equivalent to 1 µg of all-trans-retinol, 12 µg of all-trans-ß-carotene, or 24 µg of other provitamin A carotenoids (Institute of Medicine of the National Academies, 2001). retinol activity equivalents 321 Carotene, beta CARTB CARTB 158 158 Based on another form of the food or similar food; Concentration adjustment; Fat; Retention factors not used 322 Carotene, alpha CARTA CARTA 0 0 Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) 323 Vitamin E (alpha-tocopherol) TOCPHA TOCPHA 2.32 2.32 Based on another form of the food or similar food; Concentration adjustment; Fat; Retention factors not used 334 Cryptoxanthin, beta CRYPX CRYPX 0 0 Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) 337 Lycopene LYCO LYCPN 0 0 Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) 338 Lutein + zeaxanthin LUT+ZEA 0 0 Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) 401 Vitamin C, total ascorbic acid VITC VITC 0 0 108 total ascorbic acid 404 Thiamin THIA THIA 0.005 0.005 0.001 3 109 AOAC 942.23 fluormetric method 405 Riboflavin RIBF RIBF 0.034 0.034 0.004 9 110 AOAC 970.65 or AOAC 940.33 Fluorometric (AOAC 970.65) or microbiological (AOAC 940.33) methods were used to measure riboflavin Fluorometric or microbiological 406 Niacin NIA NIA 0.042 0.042 2 111 AOAC 944.13 The values for niacin are for preformed niacin only and do not include the niacin 11 contributed by tryptophan, a niacin precursor. microbiological methods 410 Pantothenic acid PANTAC PANTAC 0.11 0.11 415 Vitamin B-6 VITB6 VITB6A 0.003 0.003 1 112 AOAC 961.15 microbiological methods 417 Folate, total FOL FOL 3 3 2 113 Martin et al., 1990 Microbiological methods measure total folate trienzyme microbiological procedure 418 Vitamin B-12 VITB12 VITB12 0.13 0.13 421 Choline, total CHOLN CHOLN 18.8 18.8 Analytical data; derived by summation of components with source code 1 or 7 S3461: Nutrient Data Laboratory, ARS, USDA [2003]. Choline Study, Local pickup UNC, NFNAP. Beltsville, MD. 430 Vitamin K (phylloquinone) VITK VITK 7 7 Based on another form of the food or similar food; Concentration adjustment; Fat; Retention factors not used 431 Folic acid FOLAC FOLAC 0 0 Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) 432 Folate, food FOLFD FOLFD 3 3 2 114 Total folate - added folic acid Difference 435 Folate, DFE FOLFRE FOLDFE 3 3 Nutrient that is based on other nutrient/s; calculated rather than analyzed 115 µg DFE = µg food folate + (1.7 * µg folic acid) Dietary Folate Equivalents 454 Betaine BETN 0.3 0.3 1 Analytical data 116 Choline compounds were extracted and partitioned into organic and aqueous phases using methanol and chloroform and analyzed directly by liquid chromatography - electrospray ionization -isotope dilution mass spectrometry (LC-ESI-IDMS) (Koc et al., 2002). LC-ESI-IDMS S3461: Nutrient Data Laboratory, ARS, USDA [2003]. Choline Study, Local pickup UNC, NFNAP. Beltsville, MD. 501 Tryptophan TRP TRP_G 0.012 0.012 117 AOAC 988.15 Tryptophan (g/gN) determined by alkaline hydrolysis/HPLC (AOAC 988.15), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. alkaline hydrolysis/HPLC 502 Threonine THR THR_G 0.038 0.038 118 AOAC 982.30 Amino acid patterns (g/gN) were determined by acid hydrolysis/HPLC (AOAC 982.30), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. acid hydrolysis/HPLC 503 Isoleucine ILE ILE_G 0.051 0.051 119 AOAC 982.30 Amino acid patterns (g/gN) were determined by acid hydrolysis/HPLC (AOAC 982.30), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. acid hydrolysis/HPLC 504 Leucine LEU LEU_G 0.083 0.083 120 AOAC 982.30 Amino acid patterns (g/gN) were determined by acid hydrolysis/HPLC (AOAC 982.30), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. acid hydrolysis/HPLC 505 Lysine LYS LYS_G 0.067 0.067 121 AOAC 982.30 Amino acid patterns (g/gN) were determined by acid hydrolysis/HPLC (AOAC 982.30), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. acid hydrolysis/HPLC 506 Methionine MET MET_G 0.021 0.021 122 AOAC 994.12 Methionine (g/gN) determined by performic oxidation/HPLC (AOAC 994.12), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. performic oxidation/HPLC 507 Cystine CYS CYS_G 0.008 0.008 123 AOAC 994.12 Cystine (g/gN) determined by performic oxidation/HPLC (AOAC 994.12), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. performic oxidation/HPLC 508 Phenylalanine PHE PHE_G 0.041 0.041 124 AOAC 982.30 Amino acid patterns (g/gN) were determined by acid hydrolysis/HPLC (AOAC 982.30), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. acid hydrolysis/HPLC 509 Tyrosine TYR TYR_G 0.041 0.041 125 AOAC 982.30 Amino acid patterns (g/gN) were determined by acid hydrolysis/HPLC (AOAC 982.30), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. acid hydrolysis/HPLC 510 Valine VAL VAL_G 0.057 0.057 126 AOAC 982.30 Amino acid patterns (g/gN) were determined by acid hydrolysis/HPLC (AOAC 982.30), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. acid hydrolysis/HPLC 511 Arginine ARG ARG_G 0.031 0.031 127 AOAC 982.30 Amino acid patterns (g/gN) were determined by acid hydrolysis/HPLC (AOAC 982.30), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. acid hydrolysis/HPLC 512 Histidine HIS HISTN_G 0.023 0.023 128 AOAC 982.30 Amino acid patterns (g/gN) were determined by acid hydrolysis/HPLC (AOAC 982.30), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. acid hydrolysis/HPLC 513 Alanine ALA ALA_G 0.029 0.029 129 AOAC 982.30 Amino acid patterns (g/gN) were determined by acid hydrolysis/HPLC (AOAC 982.30), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. acid hydrolysis/HPLC 514 Aspartic acid ASP ASP_G 0.064 0.064 130 AOAC 982.30 Amino acid patterns (g/gN) were determined by acid hydrolysis/HPLC (AOAC 982.30), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. acid hydrolysis/HPLC 515 Glutamic acid GLU GLU_G 0.178 0.178 131 AOAC 982.30 Amino acid patterns (g/gN) were determined by acid hydrolysis/HPLC (AOAC 982.30), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. acid hydrolysis/HPLC 516 Glycine GLY GLY_G 0.018 0.018 132 AOAC 982.30 Amino acid patterns (g/gN) were determined by acid hydrolysis/HPLC (AOAC 982.30), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. acid hydrolysis/HPLC 517 Proline PRO PRO_G 0.082 0.082 133 AOAC 982.30 Amino acid patterns (g/gN) were determined by acid hydrolysis/HPLC (AOAC 982.30), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. acid hydrolysis/HPLC 518 Serine SER SER_G 0.046 0.046 134 AOAC 982.30 Amino acid patterns (g/gN) were determined by acid hydrolysis/HPLC (AOAC 982.30), then used to calculate the levels of individual amino acids per 100 g of food, using the Nitrogen factor. acid hydrolysis/HPLC 573 Vitamin E, added 0 0 Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) 578 Vitamin B-12, added 0 0 Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) 601 Cholesterol CHORL CHOLE 219 219 6.371 7 135 AAOC 994.10 Cholesterol values were generated primarily by GLC procedures. It is assumed that cholesterol is present only in foods of animal origin and foods containing at least one ingredient of animal origin (for example, cake that contains eggs). For mixtures containing ingredients derived from animal products, the cholesterol value may have been calculated from the value for those ingredients. For foods that contain only plant products, the value for cholesterol is assumed to be zero. GLC procedures 606 Fatty acids, total saturated FASAT FASAT 50.489 50.489 136 Values for total saturated, monounsaturated, and polyunsaturated fatty acids may include individual fatty acids not reported; therefore, the sum of their values may exceed the sum of the individual fatty acids. Summation 607 4:0 F4:0 F4D0 2.63 2.63 0.044 52 137 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 608 6:0 F6:0 F6D0 1.557 1.557 0.035 68 138 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 609 8:0 F8:0 F8D0 0.906 0.906 0.022 89 139 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 610 10:0 F10:0 F10D0 2.034 2.034 0.042 89 140 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 611 12:0 F12:0 F12D0 2.277 2.277 0.053 89 141 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 612 14:0 F14:0 F14D0 8.157 8.157 0.101 88 142 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 613 16:0 F16:0 F16D0 21.334 21.334 0.27 88 143 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 614 18:0 F18:0 F18D0 9.829 9.829 0.132 88 144 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 617 18:1 undifferentiated F18:1 F18D1 20.405 20.405 0.266 78 145 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 618 18:2 undifferentiated F18:2 F18D2 1.832 1.832 0.064 74 146 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 619 18:3 undifferentiated F18:3 F18D3 1.18 1.18 0.064 65 147 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 620 20:4 undifferentiated F20:4 F20D4 0 0 148 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 621 22:6 n-3 F22:6 F22D6 0 0 149 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 626 16:1 undifferentiated F16:1 F16D1 1.816 1.816 0.059 71 150 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 627 18:4 F18:4 F18D4 0 0 151 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 628 20:1 F20:1 F20D1 0 0 152 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 629 20:5 n-3 F20:5 F20D5 0 0 153 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 630 22:1 undifferentiated F22:1 F22D1 0 0 154 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 631 22:5 n-3 F22:5 F22D5 0 0 155 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 645 Fatty acids, total monounsaturated FAMS FAMS 23.426 23.426 156 Values for total saturated, monounsaturated, and polyunsaturated fatty acids may include individual fatty acids not reported; therefore, the sum of their values may exceed the sum of the individual fatty acids. Summation 646 Fatty acids, total polyunsaturated FAPU FAPU 3.012 3.012 157 Values for total saturated, monounsaturated, and polyunsaturated fatty acids may include individual fatty acids not reported; therefore, the sum of their values may exceed the sum of the individual fatty acids. Summation 01003 A0148 B1201 C0179 E0139 F0018 G0003 H0138 J0135 K0003 M0001 N0001 P0024 0100 Butter oil, anhydrous BUTTER OIL,ANHYDROUS 203 Protein PROT PROCNT 0.28 0.28 1 158 Jones (1941) The values for protein were calculated from the level of total nitrogen (N) in the food, using the conversion factors recommended by Jones (1941). The general factor of 6.25 is used to calculate protein in items that do not have a specific factor. N x Jones factor 204 Total lipid (fat) FAT FAT 99.48 99.48 1 159 The total lipid (fat) content of most foods was determined by gravimetric methods, including extraction methods such as those that use ether or a mixed solvent system of chloroform and methanol, or by acid hydrolysis. It is sometimes referred to as "crude fat" and includes the weight of all lipid components, including glycerol, soluble in the solvent system. gravimetric methods 205 Carbohydrate, by difference CHOT CHOCDF 0 0 160 Carbohydrate, when present, was determined as the difference between 100 and the sum of the percentages of water, protein, total lipid (fat), ash, and, when present, alcohol. Total carbohydrate values include total dietary fiber. Carbohydrate in beer and wine was determined by methods 979.06 (27.1.21) and 985.10 (28.1.18) of AOAC International (AOAC 2003), respectively. Carbohydrateby difference 207 Ash ASH ASH 0 0 1 161 dry ashing 208 Energy ENERC ENERC_KCAL 876 876 Nutrient that is based on other nutrient/s; calculated rather than analyzed 304483 PRO x 4.27 ; CHO x 3.87 ; FAT x 8.79 ; ALC x 6.93 Calculation of energy using specific coefficients 221 Alcohol, ethyl ALC ALC 0 0 255 Water WATER WATER 0.24 0.24 1 162 Drying 262 Caffeine CAFFN CAFFN 0 0 Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) 263 Theobromine THEBRN THEBRN 0 0 Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) 268 Energy ENERC ENERC_KJ 3664 3664 Nutrient that is based on other nutrient/s; calculated rather than analyzed 309362 PRO x 17.9 ; CHO x 16.2 ; FAT x 36.8 ; ALC x 29 Calculation of energy using specific coefficients 269 Sugars, total SUGAR SUGAR 0 0 Nutrient that is based on other nutrient/s; value used directly, ex. Nut.#204 from Nut.#298 163 Total sugars is the term used for the sum of the individual monosaccharides (galactose, glucose, and fructose) and disaccharides (sucrose, lactose, and maltose). Analytical data for individual sugars were determined using AOAC methods (2003), either high-performance liquid chromatography (HPLC) or gas-liquid chromatography (GLC). When analytical data for total sugars were unavailable for items in the FNDDS, values were imputed or obtained from manufacturers and trade associations. Summation 291 Fiber, total dietary FIBT FIBTG 0 0 301 Calcium, Ca CA CA 4 4 303 Iron, Fe FE FE 0 0 304 Magnesium, Mg MG MG 0 0 305 Phosphorus, P P P 3 3 306 Potassium, K K K 5 5 307 Sodium, Na NA NA 2 2 309 Zinc, Zn ZN ZN 0.01 0.01 312 Copper, Cu CU CU 0.001 0.001 164 AOAC 985.35 + 984.27 atomic absorption and inductively coupled plasma emission spectrophotometry atomic absorption and inductively coupled plasma emission spectrophotometry 315 Manganese, Mn MN MN 0 0 165 AOAC 985.35 + 984.27 atomic absorption and inductively coupled plasma emission spectrophotometry atomic absorption and inductively coupled plasma emission spectrophotometry 317 Selenium, Se SE SE 0 0 Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) 318 Vitamin A, IU VITA VITA_IU 3069 3069 Nutrient that is based on other nutrient/s; calculated rather than analyzed 166 One IU is equivalent to 0.3 µg retinol, 0.6 µg ß-carotene, or 1.2 µg other provitamin-A carotenoids (NAS/NRC, 1989). Summation 319 Retinol RETOL RETOL 824 824 Nutrient that is based on other nutrient/s; calculated rather than analyzed 320 Vitamin A, RAE VITA VITA_RAE 840 840 Nutrient that is based on other nutrient/s; calculated rather than analyzed 167 IOM, 2001 One µg RAE is equivalent to 1 µg of all-trans-retinol, 12 µg of all-trans-ß-carotene, or 24 µg of other provitamin A carotenoids (Institute of Medicine of the National Academies, 2001). retinol activity equivalents 321 Carotene, beta CARTB CARTB 193 193 Based on another form of the food or similar food; Concentration adjustment; Fat; Retention factors not used 322 Carotene, alpha CARTA CARTA 0 0 Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) 323 Vitamin E (alpha-tocopherol) TOCPHA TOCPHA 2.8 2.8 334 Cryptoxanthin, beta CRYPX CRYPX 0 0 Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) 337 Lycopene LYCO LYCPN 0 0 Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) 338 Lutein + zeaxanthin LUT+ZEA 0 0 Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) 401 Vitamin C, total ascorbic acid VITC VITC 0 0 168 total ascorbic acid 404 Thiamin THIA THIA 0.001 0.001 405 Riboflavin RIBF RIBF 0.005 0.005 406 Niacin NIA NIA 0.003 0.003 410 Pantothenic acid PANTAC PANTAC 0.01 0.01 415 Vitamin B-6 VITB6 VITB6A 0.001 0.001 417 Folate, total FOL FOL 0 0 418 Vitamin B-12 VITB12 VITB12 0.01 0.01 421 Choline, total CHOLN CHOLN 22.3 22.3 Based on another form of the food or similar food; Concentration adjustment; Solids; Retention factors not used 430 Vitamin K (phylloquinone) VITK VITK 8.6 8.6 Based on another form of the food or similar food; Concentration adjustment; Fat; Retention factors not used 431 Folic acid FOLAC FOLAC 0 0 Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) 432 Folate, food FOLFD FOLFD 0 0 435 Folate, DFE FOLFRE FOLDFE 0 0 Nutrient that is based on other nutrient/s; calculated rather than analyzed 169 µg DFE = µg food folate + (1.7 * µg folic acid) Dietary Folate Equivalents 501 Tryptophan TRP TRP_G 0.004 0.004 502 Threonine THR THR_G 0.013 0.013 503 Isoleucine ILE ILE_G 0.017 0.017 504 Leucine LEU LEU_G 0.027 0.027 505 Lysine LYS LYS_G 0.022 0.022 506 Methionine MET MET_G 0.007 0.007 507 Cystine CYS CYS_G 0.003 0.003 508 Phenylalanine PHE PHE_G 0.014 0.014 509 Tyrosine TYR TYR_G 0.014 0.014 510 Valine VAL VAL_G 0.019 0.019 511 Arginine ARG ARG_G 0.01 0.01 512 Histidine HIS HISTN_G 0.008 0.008 513 Alanine ALA ALA_G 0.01 0.01 514 Aspartic acid ASP ASP_G 0.021 0.021 515 Glutamic acid GLU GLU_G 0.059 0.059 516 Glycine GLY GLY_G 0.006 0.006 517 Proline PRO PRO_G 0.027 0.027 518 Serine SER SER_G 0.015 0.015 573 Vitamin E, added 0 0 Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) 578 Vitamin B-12, added 0 0 Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) 601 Cholesterol CHORL CHOLE 256 256 0 19 170 AAOC 994.10 Cholesterol values were generated primarily by GLC procedures. It is assumed that cholesterol is present only in foods of animal origin and foods containing at least one ingredient of animal origin (for example, cake that contains eggs). For mixtures containing ingredients derived from animal products, the cholesterol value may have been calculated from the value for those ingredients. For foods that contain only plant products, the value for cholesterol is assumed to be zero. GLC procedures 606 Fatty acids, total saturated FASAT FASAT 61.924 61.924 171 Values for total saturated, monounsaturated, and polyunsaturated fatty acids may include individual fatty acids not reported; therefore, the sum of their values may exceed the sum of the individual fatty acids. Summation 607 4:0 F4:0 F4D0 3.226 3.226 172 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 608 6:0 F6:0 F6D0 1.91 1.91 173 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 609 8:0 F8:0 F8D0 1.112 1.112 174 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 610 10:0 F10:0 F10D0 2.495 2.495 175 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 611 12:0 F12:0 F12D0 2.793 2.793 176 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 612 14:0 F14:0 F14D0 10.005 10.005 177 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 613 16:0 F16:0 F16D0 26.166 26.166 178 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 614 18:0 F18:0 F18D0 12.056 12.056 179 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 617 18:1 undifferentiated F18:1 F18D1 25.026 25.026 180 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 618 18:2 undifferentiated F18:2 F18D2 2.247 2.247 181 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 619 18:3 undifferentiated F18:3 F18D3 1.447 1.447 182 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 620 20:4 undifferentiated F20:4 F20D4 0 0 183 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 621 22:6 n-3 F22:6 F22D6 0 0 184 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 626 16:1 undifferentiated F16:1 F16D1 2.228 2.228 185 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 627 18:4 F18:4 F18D4 0 0 186 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 628 20:1 F20:1 F20D1 0 0 187 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 629 20:5 n-3 F20:5 F20D5 0 0 188 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 630 22:1 undifferentiated F22:1 F22D1 0 0 189 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 631 22:5 n-3 F22:5 F22D5 0 0 190 AOAC 996.06 Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC. When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. GLC analyses 645 Fatty acids, total monounsaturated FAMS FAMS 28.732 28.732 191 Values for total saturated, monounsaturated, and polyunsaturated fatty acids may include individual fatty acids not reported; therefore, the sum of their values may exceed the sum of the individual fatty acids. Summation 646 Fatty acids, total polyunsaturated FAPU FAPU 3.694 3.694 192 Values for total saturated, monounsaturated, and polyunsaturated fatty acids may include individual fatty acids not reported; therefore, the sum of their values may exceed the sum of the individual fatty acids. Summation