13. BEVERAGES (contd.)
| Item No. | Food and Description | Refuse is as purchased | Composition in Terms of 100 Grams, Edible Portion and 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 | |||
| 1597 | Infusion | 0 | 1 | 99.6 | 0.1 | 0 | 0.2 | 0 | 0.1 | 2 | 1 | 0.1 | 0 | 0 | 0 | 0 | 0 | |||
| Jasmine tea: | ||||||||||||||||||||
| 1598 | Leaves, dried | 0 | 299 | 8.1 | 24.1 | 3.5 | 59.0 | 9.7 | 5.3 | 320 | 185 | 31.6 | 8,400 | .07 | .79 | 7.3 | 85 | |||
| 1599 | Infusion | 0 | 1 | 99.6 | 0.1 | 0 | 0.2 | 0 | 0.1 | 2 | 1 | 0.1 | 0 | 0 | 0 | 0 | 0 | |||
| Wine (Japan): | ||||||||||||||||||||
| 1600 | White (13% alcohol by wt. Sg. 0.998 | 0 | 85 | 84.6 | 0.2 | 0 | 2.0 | 0 | 0.2 | 9 | 4 | 0.8 | 0 | 0 | 0 | 0 | 0 | |||
| 1601 | Red (13% alcohol by wt. Sg. 1.033) | 0 | 95 | 85.8 | 0.3 | 0 | 0.7 | 0 | 0.2 | 15 | 4 | 0.8 | 0 | 0 | 0 | 0 | 0 | |||
| 1602 | Portwine (13% alcohol by wt. Sg. 1.033) | 0 | 141 | 73.8 | 0.1 | 0 | 13.0 | 0 | 0.1 | 6 | 4 | 0.8 | 0 | 0 | 0 | 0 | 0 | |||
| 1603 | Plumwine (12% alcohol by wt. Sg. 1.033) | 0 | 154 | 70.1 | 0.1 | 0.2 | 17.6 | 0 | 0 | 1 | 3 | 0.3 | 0 | 0 | 0 | 0 | 0 | |||
| 14. MISCELLANEOUS | ||||||||||||||||||||
| Chocolate, E.P. (imported from U.S.A.) | ||||||||||||||||||||
| 1604 | Bitter or baking | 0 | 505 | 2.3 | 10.7 | 53.0 | 28.9 | 2.5 | 3.1 | 78 | 384 | 6.7 | 4 | 830 | 0 | 18 | .05 | .24 | 1.5 | 0 |
| 1605 | Bittersweet | 0 | 477 | 1.8 | 7.9 | 39.7 | 46.8 | 1.8 | 2.3 | 58 | 284 | 5.0 | 3 | 615 | 0 | 12 | .03 | .17 | 1.0 | 0 |
| 1606 | Semisweet | 0 | 507 | 1.1 | 4.2 | 35.7 | 57.0 | 1.0 | 1.2 | 30 | 150 | 2.6 | 2 | 325 | 0 | 6 | .01 | .08 | 0.5 | 0 |
| 1607 | Sweet | 0 | 528 | 0.9 | 4.4 | 35.1 | 57.9 | 0.5 | 1.2 | 94 | 142 | 1.4 | 33 | 269 | 0 | 3 | .02 | .14 | 0.3 | tr. |
| Cocoa powder(imported from U.S.A.): | ||||||||||||||||||||
| 1608 | Cocoa powder with nonfat dry milk | 0 | 359 | 1.9 | 18.6 | 2.9 | 70.8 | 0.5 | 5.4 | 589 | 545 | 1.8 | 525 | 800 | 4 | 4 | .13 | .73 | 0.7 | 3 |
| 1609 | Cocoa powder without milk | 0 | 347 | 1.3 | 4.0 | 2.0 | 89.4 | 1.0 | 2.5 | 30 | 171 | 2.1 | 268 | 500 | .02 | .09 | 0.5 | 0 | ||
| 1610 | Mix for hot chocolate | 0 | 392 | 3.1 | 9.4 | 10.6 | 73.9 | 0.8 | 2.6 | 275 | 290 | 1.4 | 382 | 605 | 0 | 3 | .08 | .41 | 0.5 | 1 |
| Condiments: | ||||||||||||||||||||
| 1611 | Anise (Pimpinella anisum), seeds, dried | 0 | 415 | 11.0 | 19.0 | 24.7 | 45.3 | 698 | 34.8 | 0 | ||||||||||
| Bitterorange, Maurutus; leech leaf | ||||||||||||||||||||
| 1612 | (Citrus hystrix), leaves, semidried | 0 | 146 | 57.1 | 6.8 | 3.1 | 29.0 | 8.2 | 4.0 | 1,672 | 20 | 3.8 | 0 | 1,815 | .20 | .35 | 1.0 | 20 | ||
| Chinese wingleaf, pricklyash; Chinese pepper (Zanthoxylum piperitum), | ||||||||||||||||||||
| 1613 | seeds, dried | 0 | 276 | 12.5 | 25.7 | 7.1 | 43.1 | 8.0 | 11.6 | 536 | 292 | 4.3 | 1,146 | |||||||
| Cumin (Cuminum cuminum), seeds, | ||||||||||||||||||||
| 1614 | white dried | 0 | 332 | 12.0 | 16.6 | 13.4 | 50.2 | 7.8 | 1,365 | 24.3 | 520 | 0 | ||||||||
| Curryleaves (Murraya koenigii) leaves: | ||||||||||||||||||||
| 1415 | Dried powder | 0 | 301 | 13.1 | 14.2 | 10.9 | 49.0 | 9.4 | 12.8 | 86 | 250 | 44.1 | 180 | 619 | 0 | 5,400 | .10 | .32 | 5.0 | 0 |
| 1416 | Roux, paste, dried | 0 | 418 | 5.2 | 8.9 | 29.4 | 42.1 | 0.3 | 14.4 | 90 | 140 | 7.5 | 4,200 | 0 | 0 | 0 | 0 | 0 | 4.0 | 0 |
| 1617 | Ginger (Zingiber officinale), root, dried | 0 | 301 | 10.2 | 7.6 | 2.9 | 72.4 | 6.9 | 180 | 120 | .16 | .27 | 8.4 | 0 | ||||||
| 1618 | Mustard (Sinapsis alba; Brassica alba), seeds, white, dried, powdered | 0 | 469 | 5.0 | 26.4 | 36.3 | 28.2 | 5.2 | 4.1 | 410 | 613 | 20.9 | 630 | .40 | .31 | 7.3 | 0 | |||
| 1619 | Pepper, black (Piper nigrum), seeds, dried powdered | 0 | 325 | 12.0 | 12.2 | 8.2 | 63.6 | 4.0 | ||||||||||||
| 1620 | Turmeric (Curcuma longa), rhizome, dried | 0 | 337 | 13.0 | 6.3 | 5.1 | 72.1 | 3.5 | 10 | |||||||||||
| 1621 | Vinegar, E.P. | 0 | 10 | 94.8 | tr. | tr | 4.3 | tr | 0.9 | 9 | 80 | 1.2 | 5 | 74 | 0 | 0 | .03 | .03 | 0.9 | 0 |
| Salad dressings: | ||||||||||||||||||||
| 1622 | French | 0 | (410) | (38.8) | (0.6) | (38.9) | (17.5) | (0.3) | (4.2) | (11) | (14) | (0.4) | (1,370) | (79) | ||||||
| 1623 | Italian | 0 | (552) | (27.5) | (0.2) | (60.0) | (6.9) | (tr.) | (5.4) | (10) | (4) | (0.2) | (2,092) | (15) | (tr.) | (tr.) | (tr.) | (tr.) | ||
| 1624 | Mayonnaise | 0 | (718) | (15.1) | (1.1) | (79.9) | (2.2) | (tr.) | (1.7) | (18) | (28) | (0.5) | (597) | (34) | (59) | (50) | (.02) | (.04) | (tr.) | |
| Salt: | ||||||||||||||||||||
| 1625 | Crude | 0 | 7.0 | 0 | 0 | 0 | 93.0 | 320 | tr. | 5.1 | ||||||||||
| 1626 | Table | 0 | (0.2) | (0) | (0) | (0) | (0) | (0) | (99.8) | (253) | (0.1) | (38,758) | (4) | (0) | (0) | (0) | (0) | (0) | (0) | |
| Yeast (imported from U.S.A.): | ||||||||||||||||||||
| Baker's: | ||||||||||||||||||||
| 1627 | Compressed | 0 | 86 | 71.0 | 12.1 | 0.4 | 11.0 | 2.4 | 13 | 394 | 4.9 | 16 | 610 | tr. | .71 | 1.65 | 11.2 | tr. | ||
| 1628 | Dry (active) | 0 | 282 | 5.0 | 36.9 | 1.6 | 38.9 | 8.3 | 44 | 1,291 | 16.1 | 52 | 1,998 | tr. | 2.33 | 5.41 | 36.7 | tr. | ||
| 1629 | Brewer's, debittered | 0 | 283 | 5.0 | 38.8 | 1.0 | 38.4 | 1.7 | 7.1 | 210 | 1,753 | 17.3 | 121 | 1,894 | tr. | 15.61 | 4.28 | 37.9 | tr. | |
Note:
Food data presented in groups 1, 7, 11, 12, 13 and 14 are reported in terms of 100 grams, edible portion only.
Values in parentheses indicate date from East Asia region are inadequate and are imputed from other region. Item specified imported, parentheses are not applied.
1 In calculating the protein value of all kinds of fungi, about one-third of the nitrogen is considered as non-protein nitrogen.
2 for all the mushroom about one-third of the nitrogen is counted as non-protein nitrogen.
3 For all the seaweeds, about one-fifth of the nitrogen is caloulated as non-protein nitrogen.
