FOOD COMPOSITION TABLE FOR USE IN EAST ASIA 1972

9. EGGS (contd.)

Item No.	Food and Description	Refuse is as purchased	Composition in Terms of 100 Grams, Edible Portion and As Purchased
Item No.	Food and Description	Refuse is as purchased	Food Energy	Moisture	Protein	Fat	Carbohydrate,total (incl.fiber)	Fiber	Ash	Calcium	Phosphorus	Iron	Sodium	Potassium	Retional	Bcarotene Equivalent	Thiamine	Riboflavin	Niacin	Ascorbicacid
1493	Raw:
a	E.P.	0	93	78.6	19.1	1.3	0	0	1.0	96	163	1.9	86	401	25	5	.04	.12	2.3	0
b	A.P.; refuse bones, scales, fins and entrails	43	53	44.8	10.9	0.7	0	0	0.6	55	93	1.1	49	228	14	tr.	.02	0.7	1.3	0
	Snapper, red, Malabar (Lutjanus spp.):
1494	Raw:
a	E.P	0	99	77.9	18.7	2.1	0	0	1.3	34	188	1.0	120	373			.06	.11	4.7
b	A.P.;refuse, bones, scales, fins and entrails	45	55	42.8	10.3	1.2	0	0	0.7	19	79	0.6	66	205			.03	.06	2.6
	Soapy. See Slipmouth, black finned.
	Spadefish; butterfish (Scatophagus argus):
1495	Raw:
a	E.P.	0	99	77.4	19.8	1.6	0	0	1.2	74	211	0.7	98	292			.02	.15	5.3
b	A.P.;refuse, bones, scales, entrails and fins.	57	43	33.3	8.5	0.7	0	0	0.5	32	91	0.3	42	126			.01	.06	2.3
	Sprat; round herring (Dussumeria spp.; Etrumeus spp.):
1496	Raw:
a	E.P.	0	100	76.8	19.6	1.8	0	0	1.8	39	185	3.2	190	512	20	0	.04	.31	7.5	0
b	A.P.;refuse, bones and entrails	28	72	55.3	14.1	1.3	0	0	1.3	28	133	2.8	137	369	15	0	.03	.22	4.4	0
	Squid (Loligo spp.; Ommastrephes spp.):
1497	Raw:
a	E.P.	0	75	82.0	15.3	0.8	0.7	0	1.2	15	194	1.0	176	266	15	0	.03	.08	3.2	0
b	A.Parefuse, soft bones and viscers.	7	69	76.4	14.2	0.7	0.6	0	1.1	14	180	0.9	164	247	15	0	.03	.07	3.0	0
1498	Dried, E.P.	0	328	21.8	63.3	4.6	3.9	0	6.4	55	616	4.0	944	604			.13	.17	6.8	0
1499	Dried, soaked and drained, E.P.	0	162	65.2	29.3	3.6	1.0	0	0.9	10	200	2.1	100	94	100	10	.01	.07	0.8
1500	Cooked, E.P.	0	115	73.3	24.2	1.2	0.2		1.1	(22)	246	1.4					.01	.03	1.7
1501	Soused(Korea), E.P.	0	245	38.5	35.2	2.5	17.6	0	6.2	11	400	2.0			0		.10	.15	12.0	0
	Processed (Japan)
1502	“Surume”	0	338	19.0	67.5	4.7	1.9	0	6.9	43	1,000	3.5			0		.12	.25
1503	“Tsukudani of strips”	0	298	28.0	22.0	3.0	43.0	0	4.0	30	460	0.6			0		.09	.09	14.0	0
1504	Vicera, salted.	0	102	65.5	16.0	1.5	5.0	0	12.0	80	250	2.5	4,000		30		.10	.20	5.0	0
	Squid, toyama (Watasemia scintillans):
1505	Raw:
a	E.P.	0	104	77.5	17.4	3.0	0.6	0	1.5	10	420	2.5			15		.15	.20	4.0
b	A.P.refuse, soft bones and viscera.	10	93	69.7	15.7	2.7	0.5	0	1.4	9	378	2.2			15		.14	.18	3.6
	Squill(Oratosquilla oratoria):
1506	Cooked, E.P.	0	92	80.8	15.1	3.0	0	0	1.1	50	190	1.5			5	0	0		2.0	0
	Stingray, blue spotted (Dasyatis Kuhlii):
1507	Raw:
a	E.P.	0	79	80.1	18.3	0.1	0	0	1.5	25	99	tr.					.04	.05	2.5
b	A.P.;refuse, bones, scales, entrails, head, and fins.	59	32	32.9	7.5	tr.	0	0	0.6	10	40	tr.					.02	.02	1.0
	Stingray, marbled (Dasyatis uarnak; D. akajei):
1508	Raw:
a	E.P.	0	71	82.6	15.7	0.4	0	0	1.3	25	170	1.2	179	236	25	0	.08	.03	4.6	0
b	A.P.; refuse, bones, scales, entrails, head and fins.	60	28	33.0	6.3	0.2	0	0	0.5	10	68	0.5	72	94	10	0	.03	.01	1.8	0
	Stumpnose, See Bream, sea.
	Surgeonfish(Acanthurus bleekeri):
1509	Raw:
a	E.P.	0	84	79.8	18.5	0.5	0	0	1.2	45	169	0.5	60	546			.03	.03	3.8
b	A.P.; refuse, bones, scales, entrails and fins.	51	41	39.1	9.1	0.2	0	0	0.6	22	83	0.2	29	268		15	.01	.01	1.9
	Swampeel (Synbrachus bengalensis):
1510	Raw:
a	E.P.	0	86	80.5	17.5	1.2	0	0	0.8	50	158	2.2			70	13	.13	.05	2.5
b	A.P.; refuse, head, entrails and bones.	44	48	45.1	9.8	0.7	0	0	0.4	28	88	1.2			40	10	.07	.03	1.4
	Swordfish (Xiphias gladius):
1511	Raw:
a	E.P.	0	116	74.8	21.2	2.8	0	0	1.2	13	228	1.1	102	342	20	0	.07	.11	7.7	2
b	A.P.;refuse, bones, entrails and fins	35	75	48.6	13.8	1.8	0	0	0.8	8	148	0.7	66	222	15	0	.04	.07	5.0	1
	Tarpon; ladyfish (Megalops cyprinoides):
1512	Raw:
a	E.P.	0	102	77.3	19.6	2.0	0	0	1.1	54	263	0.7	82	360			.02	.06	5.1
b	A.P.; refuse, bones, entrails, fins and scales	52	49	37.1	9.4	1.0	0	0	0.5	26	126	0.3	39	173			.01	.03	2.4
	Tenpounder (Elops hawaiiensis):
1513	Raw:
a	E.P.	0	110	76.7	18.7	3.3	0	0	1.3	92	192	1.0	82	491	20		.09	.05	4.0	0
b	A.P.; refuse, bones, entrails, scales and fins	44	61	43.0	10.5	1.8	0	0	0.7	52	108	0.6	46	275	10		.05	.03	2.2	0
	Threadfin, fourfingered (Eleutheronema tetradactyla):
1514	Raw:
a	E.P.	0	77	80.7	17.9	0.1	0	0	1.3	66	165	tr.					.02	.05	1.8
b	A.P.;refuse,bones,scales, head and entrails.	60	31	32.3	7.2	tr.	0	0	0.5	26	66	tr					.01	.02	.07
	Threadfin, sp.(Polynemus spp.):
1515	Raw:
a	E.P.	0	92	77.9	20.3	0.6	0	0	1.2	50	174	0.3	96	436			.2	.08	3.2
b	A.P.; refuse, bones, scales, head and entrails	59	37	32.0	8.3	0.2	0	0	0.5	20	71	0.1	39	179			.01	.03	1.3
1516	Dried and salted, E.P.	0	188	46.4	40.2	1.8	0	0	11.6	190	(422)	0.9			0	0	.08	.31	4.6	0
	Tigerfish; theraponid (Therapon spp.):
1517	Raw:
a	E.P.	0	92	77.6	20.6	0.4	0	0	1.4	50	203	0.8	83	474			.02	.07	4.5
b	A.P.; refuse, bones, scales, entrails and fins	59	38	31.8	8.4	0.2	0	0	0.6	20	83	0.3	34	194			.01	.03	1.8
	Tilapia(Tilapia mossambica):
1518	Raw:
a	E.P.	0	106	77.4	18.8	2.8	0	0	1.0	54	172	0.4	52	454	25	5	.03	.12	3.1	0
b	A.P.; refuse, bones, scales, entrails head and fins	62	40	29.4	7.1	1.1	0	0	0.4	20	65	0.2	20	172	10	tr.	.01	.04	1.2	0
	Tilefish (Branchiostegus spp.):
1519	Raw:
a	E.P.	0	100	77.9	18.7	2.2	0	0	1.2	40	217	1.4			30	5	.08	.11	2.8	0
b	A.P.;refuse, bones, entrails and scales	34	65	51.5	12.3	1.4	0	0	0.8	61	143	0.9			20	5	.05	.07	1.7	0
	Tongueclam. See Lampshell.
	Tonguesole (Cynoglossus spp.):
1520	Raw:
a	E.P	0	90	79.6	17.2	1.9	0	0	1.3	29	164	1.2		489	15		.05	.15	3.3	0
b	A.P.;refuse, bones, scales, entrails and fins	43	52	45.4	9.8	1.1	0	0	0.7	16	93	0.7		279	9		.03	.08	1.9	0
	Top shell (Turbo cornutus):
1521	Raw:
a	E.P	0	106	74.1	20.0	0.5	4.0	0	1.4	46	120	9.07			35	70	.06	.06	3.0	2
b	A.P.;refuse, Shell and viscera	84	17	11.9	3.2	0.1	0.6	0	0.2	7	19	1.4			5	10	.01	.01	0.5	tr.
1522	Canned and seasoned	0	131	65.5	20.1	0.6	9.6	0	4.2	47	142	3.2	1,300	68	100	10	.02	.04	4.0	0
	Torpedo. See Hardtail.
	Tribolodon (Tribolodon hakonensis):
1523	Raw:
a	E.P	0	99	78.3	18.0	2.5	0	0	1.2	18	170	1.4			20		.30?	.10	2.0	0
b	A.P.; refuse, bones, entrails, scales and fins	45	55	43.0	9.9	1.4	0	0	0.7	10	94	0.8			10		.16	.06	1.1	0
	Trout(Salmo spp.):
1524	Raw:
a	E.P	0	154	70.9	20.6	7.3	0	0	1.2	38	170	3.0			15	0	.14	.15	5.0	0
b	A.P.;refuse, bones, entrails, scales and fins	30	107	49.7	14.4	5.1	0	0	0.8	27	119	2.1			10	0	.10	.10	3.5	0
1525	Canned, salted, E.P	0	200	63.2	22.7	11.4	0	0	2.7	427?	315	0.6			10	0	.01	.01	7.8	0
	Tuna, bluefin(Thunnus thynnus orientalis):
	Raw, E.P.:
1526	Lean	0	121	73.5	22.6	2.7	0	0	1.2	8	190	2.7	90		10	0	.10	.06	10.0	0
1527	Fat	0	317	52.7	21.4	25.0	0	0	0.9	11	220	1.0			30	0	.10	.08	5.0	2
	Tuns, yellowfin (Thunnus albacares; Neothunnus albacora; N. Macropterus):
1528	Raw:
a	E.P	0	105	74.5	24.1	0.2	0	0	1.2	9	220	1.1	78	518	5	0	.10	.10	12.2	1
b	A.P.; refuse, bones and skin	29	74	53.0	17.1	0.1			0.8	6	156	0.8	55	368	5	0	.07	.07	8.7	1
1529	Canned in oil	0	151	65.3	29.0	3.0	0	0	2.7	3	270	1.8			0	0	.05	.13	12.0	0
	Flake, canned:
1530	Plain	0	111	73.1	21.6	2.1	0	0	3.2	70	200	4.0	950		0	0	.08	.15	11.0	0
1531	Seasoned	0	165	63.8	23.5	5.8	3.2	0	3.7	120	220	4.0	1,000		0	0	.07	.03	8.0	0
	Whelks (Eburna japonica):
1532	Raw:
a	E.P	0	69	83.6	11.6	0.6	3.4	0	0.8	34	58	2.2		38			.04	.09	3.1	0
b	A.P.; refuse, shell and viscera	56	31	36.7	5.1	0.3	1.5	0	0.4	15	26	1.0		17			.02	.04	1.4	0
	Whitebait(Salanx microdon):
1533	Raw, whole fish, E.P	0	58	86.1	11.5	1.0	0	0	1.4	184	134	1.2	120	25	10		.17	.09	2.0	0
1534	Dried, whole fish, salted, E.P	0	302	23.7	51.0	5.6	8.2		11.5	1,056	642	7.2			0		.25	.30	3.2	0
	Whiting. See Smelt.
	Wolfherring. See Dorab.
	Yellowtail. See Amberfish.
	Zacco, sp.(Zacco platypus):
1535	Raw:
a	E.P	0	76	82.9	13.5	2.1	0	0	1.5	140	180	0.5			20	0	.03	.10	3.5	0
b	A.P.; refuse, bones, entrails, scales and fins	50	38	41.4	6.8	1.0	0	0	0.8	70	90	0.2			10	0	.02	.05	1.8	0


Item No.	Food and Description	Refuse is as purchased	Composition in Terms of 100 Grams Edible Portion
Item No.	Food and Description	Refuse is as purchased	Food Energy	Moisture	Protein	Fat	Carbohydrate,total (incl.fiber)	Fiber	Ash	Calcium	Phosphorus	Iron	Sodium	Potassium	Retional	Bcarotene Equivalent	Thiamine	Riboflavin	Niacin	Ascorbicacid
	11. MILK AND MILK PRODUCTS	Percent	Calories	Percent	Grams	Grams	Grams	Grams	Grams	Milligrams	Millgrams	Milligrams	Milligrams	Milligrams	Micrograms	Micrograms	Milligrams	Milligrams	Milligrams	Milligrams
	Butter, See Oils, and Fats.
	Cheese:
1536	Blue	0	396	38.0	22.6	34.1	0	0	5.3	900?	700	0.7			230	200	.04	.50	0.4	0
1537	Cheddar	0	400	35.3	27.9	31.5	0.9	0	4.4	720	610	0.6	1,200		210	180	.04	.50	0.4	0
	Cottage:
1538	Creamed	0	134	73.0	20.0	5.5	0	0	1.5	104	210	0.2			30	25	.03	.35	0.5	0
1539	Uncreamed	0	92	77.0	15.4	0.8	4.9	0	1.9	89	142	0.2					.07	.18	0.7
1540	Edam	0	389	33.8	31.7	28.4	1.0	0	5.1	850	640	0.6	1,300		190	160	.04	.50	0.3	0
1541	Gouda	0	392	35.8	28.3	30.6	0.6	0	4.7	840	630	0.6	1,300		210	180	.04	.50	0.4	0
1542	Processed	0	361	39.8	25.2	27.2	3.6	0	4.2	630	800	0.2	1,600		85	75	.03	.45	0.2	0
	Ice cream:
1543	Regular	0	140	68.0	4.0	3.5	23.8	0	0.7	120	110	0.1			15	15	.05	.20	0.1	0
1544	Rich	0	176	65.0	4.0	8.5	21.8	0	0.7	120	110	0.1	50		40	35	.05	.20	0.1	0
1545	Ice cream, mix powder	0	461	2.0	13.8	18.0	63.1	0	3.1	450	400	0.4			50	40	.10	.50	0.2	2
1546	Milk, buffalo or carabao, fluid, whole,	0	115	81.0	5.2	8.7	4.3	0	0.8	210?	101	0.1			35	30	.04	.16	0.1	1
	Milk beverage, soured and sweetened,
1547	jarred (Japan)	0	207	46.4	1.7	0.1	51.5	0	0.3	50	50				0	0	.02	.08		0
	Milk, cow:
	Fluid:
1548	3.5% fat	0	63	87.7	3.1	3.5	5.0	0	0.7	114	102	0.1	36	149	35	20	.04	.14	0.2	1
1549	3.0% fat	0	61	87.7	3.6	3.0	4.9	0	0.8	123	96	0.1			30	20	.04	.18	0.1	1
1550	Nonfat (skim)	0	34	91.0	3.4	0.1	4.8	0	0.7	110	92	0.1	38		0	0	.04	.16	0.1	2
1551	Buttermilk, cultured (made from almost completely skimmed milk)	0	34	91.0	3.4	0.1	4.8	0	0.7	110	92	0.1					.04	.16	0.1
	Dried (Local):
1552	Whole	0	490	3.8	26.0	26.6	37.6	0	6.0	895	740	0.9	380		210	180	.20	1.00	0.8	2
1553	Nonfat milk solids (skim), regular	0	359	4.2	34.8	1.0	52.2	0	7.8	1,200	980	1.0	470		5		.30	1.60	1.1	5
	Dried, imported from USA:
1554	Whole	0	477	2.5	22.1	22.5	38.2	0	5.9	909	708	0.5	405	1,330	237	205	.29	1.46	0.7	6
	Nonfat milk solids (skim:
1555	Regular	0	363	3.0	35.9	0.8	52.3	0	8.0	1,308	1,016	0.6	532	1,745	5	5	.35	1.80	0.9	7
1556	Instant	0	359	4.0	35.8	0.7	51.6	0	7.9	1,293	1,005	0.6	526	1,725	5	5	.35	1.78	0.9	7
	Canned:
1557	Evaporated, unsweetened	0	136	74.0	6.9	8.0	9.5	0	1.6	255	202	0.2	140	(303)	60	50	(.04)	.32	0.2	1
	Condensed, sweetened:
1558	Whole	0	325	25.5	7.9	8.4	56.3	0	1.9	300?	240	0.3	150	(320)	40	32	.08	.40	0.2	2
1559	Nonfat (skim)	0	270	29.0	10.3	0.2	58.0	0	2.5	500	300	0.5	180		0	0	.10	.50	0.2	2
1560	Milk, goat, fluid, whole	0	65	87.5	3.4	3.8	4.5	0	0.8	142	118	0.1	35	(160)	25	20	.04	.13	0.3	1
1561	Milk, horse, fluid, whole	0	40	91.0	2.1	1.1	5.4	0	0.4
1562	Milk, human, fluid, whole	0	62	88.1	1.5	3.2	7.0	0	0.2	34?	20	0.2	15	(41)	40	30	.02	.07	0.2	4?
	Milk, soybean. See Soybean, Group 3.
1564	Sherbet	0	123	68.1	1.5	0	30.0		0.4	50	40	0			0	0	.02	.08	tr.	0
	Yoghurt, made from:
1565	Skimmed milk	0	76	80.0	3.5	0.1	15.5	0	0.9	120	100	0.1	40		0	0	.03	.15	0.1	0
1566	Partially skimmed milk	0	90	77.0	3.6	0.8	17.6	0	1.0	140	130	0.1	40	(299)	10		.03	.15	0.1	0
	12.OILS AND FATS
	Butter (imported from U.S.A.):
1567	Salted	0	729	14.7	0.9	52.4	0.2	0	1.8	12	18	0.2	780		620	190	.01	.02	0.1	0
1568	Unsalted	0	729	14.7	0.9	82.4	0.2	0	1.0	12	18	0.2			620	190	.01	.02	0.1	0
1569	Lard	0	902	0.0	0.0	100.0	0	0	0	0	0	0	0	0	0	0	0	0	0	0
1570	Margarine, fortified (Japan)	0	723	15.1	0.5	81.5	0.2	0	2.7	6	16	0.2	950		0	2,700?	.01	.03	0	0
1571	Oils,pure, cooking		884	0	0	100.0	0	0	0	0	0	0	0	0	0	0	0	0	0	0
1572	Coconut oil	0	883	tr.	tr.	99.9	0		0.1	2	3	tr.					tr.	tr.	tr.
1573	Peanut oil	0	884	tr.	tr.	99.9?	0	0	0
1574	Sesame oil	0	881	0.1	0.2	99.7	0.1	tr.	tr.	10	5	0.1	2	20	0	0	.01	.07	0.1	0
1575	Soybean oil	0	883	0.1	0	99.9	0	0	0	0	0	0			0	0	0	0	0	0
1576	Tallows	0	878	0	0.3	99.7	0	0	0	6	7	0.4	20		180	0	.07	.05	0	0
1577	Vegetable oil; shortening	0	884	0	0	110.0	0	0	0	0	0	0				tr.	0	0	0	0
	13. BEVERAGES
1578	Beer(3.9% alcohol by weight)	0	43	92.1	0.5	0	3.4	0	0.1	10	10	0.1			0	0	.01	.02	0.2	0
1579	Carbonated beverages, sweetened	0	30	92.1	0	0	7.8	0	0.1	2	1	0			0	0	0	0	0	0
	Coconut(Cocos nucifera):
	Cream:
1580	Prepared without water	0	330	53.8	4.3	34.7	6.0	0	1.2	11	122	2.3			0	0	.03	tr.	0.9	3
1581	Prepared with water	0	241	65.7	3.2	24.9	5.2	0	1.0	16	100	1.6			0	0	.03	tr.	0.8	3
1582	Milk (liquid expressed from mixture of grated coconut meat and water).	0	259	64.2	4.6	28.2	1.7	0	1.5	11	132	1.4	4	324	0	0	.05	.02	0.4	1
1583	Water (liquid from immature coconut)	0	22	94.4	0.2	0.4	4.5	0	0.5	24	18	0.3	5	130	0	0	tr.	tr.	tr.	3
	Coffee (Coffea spp.):
1584	Instant, dry powder, imported from USA	0	129	2.6	tr.	tr.	35.0	tr.	9.7	179	383	5.6	72	3,256	0	0	0	.21	30.6	0
1585	Infusion	0	4	98.7	0.7	0.3	0.2	0	0.1	5	8	0.2	1	(35)	0	0	0	0	(0.3)	0
	Mirin:
1586	Wine (13.5% alcohol by weight)	0	226	54.4	0.5	0	31.5	0	0.1	8	7	0.1			0	0	0	0	0	0
1587	Cake (3.6% alcohol by weight)	0	290	30.0	12.4	1.2	52.6	0.8	0.2	14	17	0.4			0	0	0	0	0	0
	Peanut, milk, See Group 3.
	Rice wine:
1588	Chinese (16.8% alcohol by weight)	0	132	79.1	0	0	3.8	tr.	0.3	29	49	tr.		70
1589	Japanese	(8.5% alcohol by weight)	0	245	43.3	3.0	0	45.0	0	0.2	3	14	1.4		0	0	0	0	0.5	0
1590	Sweetened (non alcoholic)	0	107	74.0	2.4	0.1	23.3	0.6	0.2	74	25	0.4			0	0	.08	.06	0.8	0
	Sake:
1591	Wine (16.1% alcohol by weight)	0	134	78.4	0.5	0	5.0	0	0	5	6	0.1			0	0	0	0	0	0
1592	Cake (8.0% alcohol by weight)	0	219	52.5	15.5	1.5	22.0	3.0	0.5	8	8	0.8					.03	.03	2.0	0
	Soybean milk, See Group 3.
	Sugar cane (Saccharum officinarum):
1593	Juice	0	56	84.3	0.2	0.2	15.0	0	0.3	13	8	0.5	2	102		tr.	.01	tr.	0.1	tr.
	Tea (Camellia sinensis; Thea sinensis):
	Black tea:
1594	Leaves, dried	0	293	8.0	24.5	2.8	58.8	8.7	5.9	327	313	24.3	50			2,700	.07	.80	7.6	9
1595	Infusion	0	1	99.7	0.1	0	0.1	0	0.1	2	3	0				0	0	0	0	0
	Green tea:
1596	Leaves, dried	0	300	7.7	28.3	4.8	53.6	9.6	5.6	245	415	18.9	60			8,400	.38	1.24	4.6	230