FOOD COMPOSITION TABLE FOR USE IN EAST ASIA
1972

A Research Project Sponsored

U. S. DEPARTMENT OF HEALTH, EDUCATION, AND WELFARE

and

FAO, Food Policy and Nutrition Division.

Rome, FAO. 334p.

This project was supported by the U.S. - Japan Cooperative Medical Science Program, National Institute of Arthritis, Metabolism, and Digestive Diseases, National Institutes of Health, and the Nutrition Program, Center for Disease Control, Health Services and Mental Health Administration, both of the U.S. Department of Health, Education, and Welfare, and by the Food Policy and Nutrition Division, Food and Agriculture Organization of the United Nations.

This publication can be obtained by writing to:

National Institute of Arthritis,
Metabolism, and Digestive Diseases
National Institutes of Health
Department of Health, Education, and Welfare
Bethesda, Maryland 20014, U.S.A.

Nutrition Program, Center for Disease Control,
Health Services and Mental Health Administration
Department of Health, Education, and Welfare
Atlanta, Georgia 30333, U.S.A.

Food Policy and Nutrition Division,
Food and Agriculture Organization of the United Nations
00100-Rome, Italy

FOOD COMPOSITION TABLE FOR USE IN EAST ASIA

Part I

Proximate Composition, Mineral and Vitamin Contents of East Asian Foods

WOOT-TSUEN WU LEUNG, PH.D.
Nutrition Program, Center for Disease Control,
Department of Health, Education, and Welfare

and

Ritva Rauanheimo Butrum, M.S., and Flora Huang Chang, B.S.
Federation of American Societies for Experimental Biology

FOOD COMPOSITION TABLE FOR USE IN EAST ASIA

Part II

Amino Acid, Fatty Acid, Certain B-vitamin and Trace Mineral Content of Some Asian Foods

M. Narayana Rao, Ph.D.

and

W. Polacchi
Food Policy and Nutrition Division
Food and Agriculture Organization of the United Nations

FOREWORD

A joint research project for compilation of a comprehensive food table for use in East Asia, plus collection of extensive bibliographical references concerning many facts on Asian foods and nutrition programs, has been completed, and resulted in two publications: one is the “Food Composition Table for Use in East Asia”, and the other, “A selected Bibliography on East-Asian Foods and Nutrition Arranged According to Subject Matter and Area”.

Setting the pace and character for this third table were, first, the food tale for Latin America (1959–1961), and second, the food table for Africa (1965–1968). Documents of this kind are essential for evaluation of the local food consumption and for planning nutritional improvements and optimum utilization of local food resources. All of these regional food tables have received world-wide distribution and have been utilized by various national and international institutions.

Initiation of this project took place in early 1970. A meeting to determine the details of carrying out this project was held with Dr. Benjamin T. Burton, NIH Collaborative Project Officer; Dr. W.T. Wu Leung, Project Officer, Nutrition Program, Center for Disease Control; and Dr. K.K.P.N. Rao, FAO Collaborative Project Officer (deceased), each representing his/her respective agency.

Areas studied for this project are: Burma, Thailand, Cambodia, Laos, Vietnam, Mainland China, Malaysia, Singapore, Indonesia, Philippines, Hong Kong, Taiwan, Korea, and Japan, from all of which data of food composition were obtained in preparation of the present food tables.

It was the task of the Principal Investigator, Dr. W.T. Wu Leung, to visit various nutrition institutions in these different areas, and to obtain as many published and unpublished materials as possible on chemical composition of indigenous foods, as well as references of other nutrition-related Asian subject matter.

During the duration of three years of research on this project, visits were made to Japan, Korea, Taiwan, Hong Kong, Philippines, South Vietnam, Laos, Thailand, Indonesia, and Burma. Trips to Cambodia and Mainland China were not possible, due to the existing situation at that time.

In each area, personal contacts were made with local nutritionists, from whom a continuous input of recent data on analysis of indigenous foods was requested. Special arrangements were also made to obtain data of the inedible portion of locally grown or processed foods. Scientific articles concerning food values of indigenous foods, written in the local language were translated to excerpt the necessary data. Because of these efforts, this regional food table provides as many as possible of the nutritive values of indigenous foods in terms of 100 grams, edible portion, as well as purchased.

This publication, therefore, provides more food data information than other regional food tables, including the data of proximate composition, calcium, phosphorus, iron, sodium, potassium, retinol, beta-carotene equivalent, thiamine, riboflavin, niacin, ascorbic acid and percentage of inedible portion in foods, as presented in Part I. The available data on amino acids, fatty acids, other B-vitamins, and trace elements, contributed by FAO, are presented in Part II. Thus, this regional food composition table is the most comprehensive and up-to-date Asian food composition table yet published.

The collected references on Asian foods and nutrition are published separately, as “A Selected Bibliography on Asian Foods and Nutrition Arranged According to Subject Matter and Area”. Bibliographical references are classified into various subjects (general information, food resources, food composition, food supplements, food technology, food habits, nutrition and dietary surveys, nutritional status and nutrition education) for the entire region as well as 14 individual areas. Bibliographical references and analytical data reported before 1940, have, with few exceptions, been eliminated.

It would be appreciated if anyone having additional information on analytical data on indigenous foods now available or planned in the near future would communicate with the authors.

National Institute of Arthritis, Metabolism, and Digestive Diseases,	Nutrition Program	Food Policy and Nutrition Division,
National Institute of Health,	Center for Disease Control	Food and Agriculture Organization
U.S. Department of Health, Education and Welfare.	Health Services and Mental Health Administration	of the United Nations.
	U.S. Department of Health, Education, and Welfare.

ACKNOWLEDGMENTS

Special acknowledgements are given to Dr. Benjamin T. Burton, Associate Director for Program, National Institute of Arthritis, Metobolism, and Digestive Diseases, at the National Institute of Health (NIH), as NIH Collaborative Project Officer and to Dr. M. Autret, Director of Nutrition Division, F.A.O. (retired), for their leadership, guidance, and support from initiation to completion of this project.

Appreciation is acknowledged especially to the U.S. - Japan Cooperative Medical Science Program, from NIH, for the grant supporting the majority of expenses necessary to carry out this entire three-year project.

This publication could not have been completed without the financial support of the Nutrition Program, Center for Disease Control, Health Services and Mental Health Administration (HSMHA), the assistance and administrative support policy of the National Institute of Arthritis, Metabolism, and Digestive Diseases, at NIH, and the special administrative help provided by the American Institute of Nutrition, and the Federation of American Societies for Experimental Biology (FASEB).

Thanks are extended to many nutrition-related institutions in several Asian areas for their courtesy and cooperation in gathering the available analytical data for their native foods and pertinent references, and to our counterparts in particular areas for providing us with the data on inedible portion of foods indigenous to their native countries.

Hyperlinks to non-FAO Internet sites do not imply any official endorsement of or responsibility for the opinions, ideas, data or products presented at these locations, or guarantee the validity of the information provided. The sole purpose of links to non-FAO sites is to indicate further information available on related topics.

PART I

Forward
Acknowledgments
Explanation on Food Composition Table
Food Groups:		Items
	Group 1 -- Cereals and Grain Products	1–110
	Group 2 -- Starchy Roots, Tubers, and Fruits	111–167
	Group 3 -- Grain Legumes and Legume Products	168–278
	Group 4 -- Nuts and Seeds	279–349
	Group 5 -- Vegetables and Vegetable Products	350–810
	Group 6 -- Fruits	811–1018
	Group 7 -- Sugars andSyrups	1019–1037
	Group 8 -- Meat, Poultry, and Game	1038–1173
	Group 9 -- Eggs	1174–1191
	Group 10 -- Fish and Shellfish	1192–1535
	Group 11 -- Milk and Milk Products	1536–1566
	Group 12 -- Oils and Fats	1567–1577
	Group 13 -- Beverages	1578–1603
	Group 14 -- Miscellaneous	1604–1629