MEAT and POULTRY (contd.)
NO. | DATA AS | CALCIUM | PHOSPHORUS | IRON | SODIUM | POTASSIUM | MAGNESIUM | THIAMINE | RIBOFLAVIN | NIACIN | RETINOL | BETA CAROTENE EQUIVAL. | ASCORBIC ACID |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
MG | MG | MG | MG | MG | MG | MG | MG | MG | MCG | MCG | MG | ||
575 | EP | 81 | 171 | 14.0 | 2124 | 183 | 46 | 0.16 | 0.17 | 3.2 | 39 | 3 | |
0.3 | 3.0 | 2.9 | 1.5 | 3.0 | 1.8 | 11.3 | 3.6 | 1.3 | 6.4 | 3.9 | |||
( 4) | ( 12) | ( 4) | ( 8) | ( 12) | ( 4) | ( 4) | ( 4) | ( 4) | ( 4) | ( 8) | |||
AP | 81 | 171 | 14.0 | 2124 | 183 | 46 | 0.16 | 0.17 | 3.2 | 39 | 3 | ||
576 | EP | 83 | 203 | 15.7 | 2761 | 240 | 57 | 0.18 | 0.11 | 3.8 | 34 | 3 | |
1.6 | 4.0 | 3.4 | 2.5 | 2.5 | 2.2 | 10.0 | 4.6 | 12.4 | 6.9 | 4.3 | |||
( 4) | ( 12) | ( 4) | ( 8) | ( 12) | ( 4) | ( 4) | ( 4) | ( 4) | ( 4) | ( 8) | |||
AP | 83 | 203 | 15.7 | 2761 | 240 | 57 | 0.18 | 0.11 | 3.8 | 34 | 3 | ||
577 | EP | 18 | 149 | 2.2 | 0.05 | 0.25 | 3.2 | 26 | 6 | 0 | |||
AP | 15 | 125 | 1.9 | 0.04 | 0.21 | 2.7 | 22 | 5 | 0 | ||||
578 | EP | 22 | 172 | 2.6 | 0.05 | 0.30 | 3.6 | 22 | 5 | 0 | |||
AP | 18 | 141 | 2.1 | 0.04 | 0.25 | 3.0 | 18 | 4 | 0 | ||||
579 | EP | 20 | 158 | 2.4 | 0.05 | 0.27 | 3.4 | 24 | 5 | 0 | |||
AP | 16 | 131 | 2.0 | 0.04 | 0.22 | 2.8 | 20 | 5 | 0 | ||||
580 | EP | ||||||||||||
AP | |||||||||||||
581 | EP | 28 | 208 | 3.0 | 0.06 | 0.38 | 4.2 | 16 | 4 | 0 | |||
49.1 | 14.4 | 33.6 | |||||||||||
( 4) | ( 4) | ( 5) | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | |||||
AP | 28 | 208 | 3.0 | 0.06 | 0.38 | 4.2 | 16 | 4 | 0 | ||||
582 | EP | ||||||||||||
AP | |||||||||||||
583 | EP | ||||||||||||
AP | |||||||||||||
584 | EP | ||||||||||||
AP | |||||||||||||
585 | EP | 14 | 413 | 0.15 | 0.21 | 24 | |||||||
12.5 | 5.7 | 12.8 | 9.3 | 17.1 | |||||||||
( 25) | ( 25) | ( 25) | ( 25) | ( 25) | |||||||||
AP | 14 | 413 | 0.15 | 0.21 | 24 | ||||||||
586 | EP | 14 | 425 | 0.14 | 0.21 | 25 | |||||||
10.8 | 4.6 | 12.4 | 11.5 | 14.4 | |||||||||
( 25) | ( 25) | ( 25) | ( 25) | ( 25) | |||||||||
AP | 14 | 425 | 0.14 | 0.21 | 25 | ||||||||
587 | EP | 14 | 548 | 0.10 | 0.19 | 24 | |||||||
19.6 | 5.0 | 7.2 | 4.1 | 10.3 | |||||||||
( 30) | ( 30) | ( 30) | ( 30) | ( 30) | |||||||||
AP | 14 | 548 | 0.10 | 0.19 | 24 | ||||||||
588 | EP | 13 | 488 | 3.7 | 0.12 | 0.21 | 4.4 | 18 | |||||
13.4 | 10.1 | 10.5 | 14.9 | 15.7 | |||||||||
( 31) | ( 30) | ( 1) | ( 30) | ( 31) | ( 1) | ( 31) | |||||||
AP | 13 | 488 | 3.7 | 0.12 | 0.21 | 4.4 | 18 | ||||||
589 | EP | 0.35 | |||||||||||
AP | ( 1) | ||||||||||||
590 | EP | ||||||||||||
AP | |||||||||||||
591 | EP | ||||||||||||
AP | |||||||||||||
592 | EP | ||||||||||||
AP |
NO | FOOD | REFUSE | DATA AS | FOOD ENERGY | MOISTURE | PROTEIN | TOTAL LIPID | TOTAL CARBOHYDRATE | FIBRE | ASH | ||
---|---|---|---|---|---|---|---|---|---|---|---|---|
% | KCAL | KJ | G | G | G | G | G | G | ||||
CAMEL | ||||||||||||
593 | -shoulder, raw | EP | 295 | 1234 | 55.7 | 19.8 | 23.3 | 0.0 | 0.0 | 1.0 | ||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 1) | ( 1) | ( 1) | ( 1) | ||||||||
AP | ||||||||||||
CHICKEN | ||||||||||||
594 | -dark meat without skin, raw | EP | 137 | 573 | 73.3 | 20.5 | 5.4 | 0.0 | 0.0 | 1.0 | ||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 3) | ( 2) | ( 2) | ( 2) | ||||||||
54 | AP | 63 | 263 | 33.7 | 9.5 | 2.5 | 0.0 | 0.0 | 0.5 | |||
595 | -light meat without skin, raw | EP | 128 | 538 | 71.1 | 24.6 | 2.6 | 0.0 | 0.0 | 1.5 | ||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 1) | ( 1) | ( 1) | ( 1) | ||||||||
44 | AP | 72 | 301 | 39.8 | 13.8 | 1.5 | 0.0 | 0.0 | 0.8 | |||
596 | -whole, boiled | EP | 72.6 | |||||||||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 3) | |||||||||||
25 | AP | 54.4 | ||||||||||
597 | -whole, raw | EP | 189 | 792 | 67.7 | 19.4 | 11.8 | 0.0 | 0.0 | 1.0 | ||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 1) | ( 1) | ( 1) | ( 1) | ||||||||
33 | AP | 127 | 531 | 45.4 | 13.0 | 7.9 | 0.0 | 0.0 | 0.7 | |||
DUCK | ||||||||||||
598 | -whole, raw | EP | 331 | 1384 | 58.2 | 15.8 | 29.2 | 0.0 | 0.0 | 0.8 | ||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 1) | ( 1) | ( 1) | ( 1) | ||||||||
35 | AP | 215 | 900 | 37.8 | 10.3 | 19.0 | 0.0 | 0.0 | 0.5 | |||
GOAT | ||||||||||||
599 | -carcass, raw | EP | 182 | 763 | 68.2 | 18.4 | 11.2 | 0.0 | 0.0 | 1.1 | ||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 1) | ( 2) | ( 2) | ( 1) | ( 2) | |||||||
14 | AP | 157 | 656 | 58.7 | 15.9 | 9.7 | 0.0 | 0.0 | 0.9 | |||
HEART | ||||||||||||
600 | -beaf, raw | EP | 112 | 468 | 77.2 | 15.9 | 4.2 | 1.4 | 1.1 | |||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 2) | ( 2) | ( 2) | ( 2) | ||||||||
0 | AP | 112 | 468 | 77.2 | 15.9 | 4.2 | 1.4 | 1.1 | ||||
601 | -buffalo, raw | EP | 80.0 | |||||||||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 1) | |||||||||||
0 | AP | 80.0 | ||||||||||
602 | -goat, raw | EP | 129 | 541 | 78.1 | 11.0 | 8.3 | 1.9 | 0.7 | |||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 2) | ( 2) | ( 2) | ( 2) | ||||||||
0 | AP | 129 | 541 | 78.1 | 11.0 | 8.3 | 1.9 | 0.7 | ||||
KIDNEY | ||||||||||||
603 | -beef, raw | EP | 118 | 495 | 76.8 | 13.6 | 5.5 | 2.7 | 1.3 | |||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 2) | ( 2) | ( 2) | ( 2) | ||||||||
0 | AP | 118 | 495 | 76.8 | 13.6 | 5.5 | 2.7 | 1.3 | ||||
604 | -buffalo, raw | EP | 77.0 | |||||||||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 1) | |||||||||||
0 | AP | 77.0 | ||||||||||
605 | -goat, raw | EP | 109 | 455 | 76.2 | 19.6 | 2.6 | 0.2 | 1.2 | |||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 2) | ( 2) | ( 2) | ( 2) | ||||||||
0 | AP | 109 | 455 | 76.2 | 19.6 | 2.6 | 0.2 | 1.2 | ||||
606 | -lamb and mutton, raw | EP | 78.8 | |||||||||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 3) | |||||||||||
0 | AP | 78.8 | ||||||||||
607 | -veal, raw | EP | 109 | 456 | 76.6 | 17.3 | 3.2 | 1.6 | 1.3 | |||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 1) | ( 1) | ( 1) | ( 1) | ||||||||
0 | AP | 109 | 456 | 76.6 | 17.3 | 3.2 | 1.6 | 1.3 | ||||
LAMB AND MUTTON | ||||||||||||
608 | -carcass, raw | EP | 317 | 1326 | 54.2 | 16.2 | 27.4 | 0.0 | 0.0 | 0.8 | ||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ||||||||||||
17 | AP | 263 | 1101 | 44.9 | 13.5 | 22.8 | 0.0 | 0.0 | 0.7 | |||
609 | -head, raw | EP | 217 | 908 | 64.2 | 20.2 | 14.5 | 0.0 | 0.0 | 1.1 | ||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 1) | ( 1) | ( 1) | ( 1) | ||||||||
66 | AP | 74 | 310 | 21.9 | 6.9 | 4.9 | 0.0 | 0.0 | 0.4 | |||
610 | -leg, raw | EP | 242 | 1011 | 62.2 | 19.0 | 17.8 | 0.0 | 0.0 | 1.1 | ||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 1) | ( 1) | ( 1) | ( 1) | ||||||||
16 | AP | 203 | 849 | 52.2 | 16.0 | 15.0 | 0.0 | 0.0 | 0.9 |
NO. | DATA AS | CALCIUM | PHOSPHORUS | IRON | SODIUM | POTASSIUM | MAGNESIUM | THIAMINE | RIBOFLAVIN | NIACIN | RETINOL | BETA CAROTENE EQUIVAL. | ASCORBIC ACID |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
MG | MG | MG | MG | MG | MG | MG | MG | MG | MCG | MCG | MG | ||
593 | EP | ||||||||||||
AP | |||||||||||||
594 | EP | 238 | 0.11 | 0.28 | 6.9 | 41 | 35 | 0 | |||||
( 1) | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | |||||||
AP | 109 | 0.05 | 0.13 | 3.2 | 19 | 16 | 0 | ||||||
595 | EP | 10 | 180 | 1.4 | 0.06 | 0.15 | 7.2 | ||||||
( 2) | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | ||||||||
AP | 6 | 101 | 0.8 | 0.03 | 0.08 | 4.0 | |||||||
596 | EP | 52 | 168 | ||||||||||
( 3) | ( 3) | ||||||||||||
AP | 39 | 126 | |||||||||||
597 | EP | 18 | 2.8 | 68 | 238 | 0.10 | 0.24 | 7.5 | 74 | 63 | |||
( 1) | ( 1) | ( 3) | ( 3) | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | |||||
AP | 12 | 1.9 | 46 | 159 | 0.07 | 0.11 | 5.1 | 50 | 42 | ||||
598 | EP | 12 | 175 | 1.5 | 0.10 | 0.22 | 5.5 | ||||||
( 1) | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | ||||||||
AP | 8 | 114 | 1.0 | 0.06 | 0.14 | 3.6 | |||||||
599 | EP | 11 | 148 | 2.3 | 0.17 | 0.32 | 5.6 | 0 | |||||
( 1) | ( 2) | ( 2) | ( 1) | ( 1) | ( 1) | ( 1) | |||||||
AP | 9 | 128 | 2.0 | 0.15 | 0.28 | 4.8 | 0 | ||||||
600 | EP | 5 | 162 | 3.8 | 0.28 | 0.28 | 5.2 | ||||||
( 1) | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | ||||||||
AP | 5 | 162 | 3.8 | 0.28 | 0.28 | 5.2 | |||||||
601 | EP | 0.50 | |||||||||||
AP | ( 1) | ||||||||||||
0.50 | |||||||||||||
602 | EP | 10 | 98 | 3.9 | 1.51 | 1.95 | 17.7 | ||||||
( 2) | ( 2) | ( 2) | ( 2) | ( 2) | ( 2) | ||||||||
AP | 10 | 98 | 3.9 | 1.51 | 1.95 | 17.7 | |||||||
603 | EP | 13 | 192 | 4.6 | 0.28 | 1.50 | 5.8 | ||||||
( 2) | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | ||||||||
AP | 13 | 192 | 4.6 | 0.28 | 1.50 | 5.8 | |||||||
604 | EP | 0.96 | |||||||||||
( 1) | |||||||||||||
AP | 0.96 | ||||||||||||
605 | EP | 18 | 250 | 6.6 | 0.41 | 1.60 | 7.8 | ||||||
( 2) | ( 1) | ( 2) | ( 1) | ( 1) | ( 1) | ||||||||
AP | 18 | 250 | 6.6 | 0.41 | 1.60 | 7.8 | |||||||
606 | EP | 245 | 250 | ||||||||||
( 3) | ( 3) | ||||||||||||
AP | 245 | 250 | |||||||||||
607 | EP | ||||||||||||
AP | |||||||||||||
608 | EP | 19 | 154 | 2.4 | 61 | 251 | 0.12 | 0.17 | 3.5 | 28 | 6 | 0 | |
AP | 16 | 128 | 2.0 | 50 | 208 | 0.10 | 0.14 | 2.9 | 23 | 6 | 0 | ||
609 | EP | ||||||||||||
AP | |||||||||||||
610 | EP | ||||||||||||
AP |
NO | FOOD | REFUSE | DATA AS | FOOD ENERGY | MOISTURE | PROTEIN | TOTAL LIPID | TOTAL CARBOHYDRATE | FIBRE | ASH | ||
---|---|---|---|---|---|---|---|---|---|---|---|---|
% | KCAL | KJ | G | G | G | G | G | G | ||||
LAMB AND MUTTON | ||||||||||||
611 | -meat, fatty, raw | EP | 334 | 1397 | 56.1 | 17.8 | 28.6 | 0.0 | 0.0 | 0.9 | ||
C.V. (%) | ||||||||||||
NO. OF SAMPLES | ( 2) | ( 3) | ( 3) | ( 1) | ( 3) | |||||||
0 | AP | 334 | 1397 | 56.1 | 17.8 | 28.6 | 0.0 | 0.0 | 0.9 | |||
612 | -meat, high fat, raw | EP | 536 | 2244 | 34.0 | 11.3 | 54.1 | 0.0 | 0.0 | 0.6 | ||
C.V. (%) | ||||||||||||
NO. OF SAMPLES | ( 1) | ( 1) | ( 1) | ( 1) | ||||||||
0 | AP | 536 | 2244 | 34.0 | 11.3 | 54.1 | 0.0 | 0.0 | 0.6 | |||
613 | -meat, lean, raw | EP | 137 | 575 | 72.5 | 21.7 | 5.0 | 0.0 | 0.0 | 1.0 | ||
C.V. (%) | ||||||||||||
NO. OF SAMPLES | ( 6) | ( 3) | ( 3) | ( 1) | ( 3) | |||||||
0 | AP | 137 | 575 | 72.5 | 21.7 | 5.0 | 0.0 | 0.0 | 1.0 | |||
614 | -rib, raw | EP | 309 | 1293 | 55.8 | 16.8 | 26.3 | 0.0 | 0.0 | 1.2 | ||
C.V. (%) | ||||||||||||
NO. OF SAMPLES | ( 1) | ( 1) | ( 1) | ( 1) | ||||||||
20 | AP | 247 | 1034 | 44.6 | 13.4 | 21.0 | 0.0 | 0.0 | 1.0 | |||
615 | -shoulder, raw | EP | 362 | 1516 | 50.4 | 16.2 | 32.5 | 0.0 | 0.0 | 0.9 | ||
C.V. (%) | ||||||||||||
NO. OF SAMPLES | ( 1) | ( 1) | ( 1) | ( 1) | ||||||||
15 | AP | 308 | 1289 | 42.8 | 13.8 | 27.6 | 0.0 | 0.0 | 0.8 | |||
LIVER | ||||||||||||
616 | -beef, raw | EP | 134 | 559 | 70.8 | 18.9 | 3.7 | 5.1 | 0.0 | 1.5 | ||
C.V. (%) | ||||||||||||
NO. OF SAMPLES | ( 2) | ( 2) | ( 22) | ( 1) | ( 2) | |||||||
0 | AP | 134 | 559 | 70.8 | 18.9 | 3.7 | 5.1 | 0.0 | 1.5 | |||
617 | -buffalo, raw | EP | 72.8 | |||||||||
C.V. (%) | ||||||||||||
NO. OF SAMPLES | ( 1) | |||||||||||
0 | AP | 72.8 | ||||||||||
618 | -camel, raw | EP | ||||||||||
C.V. (%) | ||||||||||||
NO. OF SAMPLES | ||||||||||||
0 | AP | |||||||||||
619 | -chicken, raw | EP | 144 | 603 | 72.5 | 17.6 | 6.8 | 2.0 | 1.1 | |||
C.V. (%) | ||||||||||||
NO. OF SAMPLES | ( 1) | ( 1) | ( 1) | ( 1) | ||||||||
0 | AP | 144 | 603 | 72.5 | 17.6 | 6.8 | 2.0 | 1.1 | ||||
620 | -goat, raw | EP | 144 | 602 | 70.5 | 20.0 | 5.3 | 2.9 | 1.4 | |||
C.V. (%) | ||||||||||||
NO. OF SAMPLES | ( 3) | ( 3) | ( 3) | ( 3) | ||||||||
0 | AP | 144 | 602 | 70.5 | 20.0 | 5.3 | 2.9 | 1.4 | ||||
621 | -lamb and mutton, raw | EP | ||||||||||
C.V. (%) | ||||||||||||
NO. OF SAMPLES | ||||||||||||
0 | AP | |||||||||||
622 | -pork, raw | EP | 71.6 | |||||||||
C.V. (%) | ||||||||||||
NO. OF SAMPLES | ( 1) | |||||||||||
0 | AP | 71.6 | ||||||||||
623 | -unspecified, fried | EP | 59.8 | |||||||||
C.V. (%) | ||||||||||||
NO. OF SAMPLES | ( 20) | |||||||||||
0 | AP | 59.8 | ||||||||||
624 | -unspecified, raw | EP | 72.8 | |||||||||
C.V. (%) | ||||||||||||
NO. OF SAMPLES | ( 20) | |||||||||||
0 | AP | 72.8 | ||||||||||
625 | -unspecified, roasted | EP | 57.2 | |||||||||
C.V. (%) | ||||||||||||
NO. OF SAMPLES | ( 20) | |||||||||||
0 | AP | 57.2 | ||||||||||
LUNG | ||||||||||||
626 | -lamb and mutton, raw | EP | 76.7 | 19.3 | ||||||||
C.V. (%) | ||||||||||||
NO. OF SAMPLES | ( 1) | ( 1) | ||||||||||
0 | AP | 76.7 | 19.3 | |||||||||
PIGEON | ||||||||||||
627 | -whole, raw | EP | 178 | 744 | 66.2 | 23.7 | 8.5 | 0.0 | 0.0 | 1.3 | ||
C.V. (%) | ||||||||||||
NO. OF SAMPLES | ( 1) | ( 1) | ( 1) | ( 1) | ||||||||
45 | AP | 98 | 409 | 36.4 | 13.0 | 4.7 | 0.0 | 0.0 | 0.7 | |||
QUAIL | ||||||||||||
628 | -meat, raw | EP | 122 | 510 | 71.3 | 26.0 | 1.2 | 0.0 | 0.0 | 1.5 | ||
C.V. (%) | ||||||||||||
NO. OF SAMPLES | ( 1) | ( 1) | ( 1) | ( 1) | ||||||||
53 | AP | 57 | 240 | 33.5 | 12.2 | 0.6 | 0.0 | 0.0 | 0.7 |
NO. | DATA AS | CALCIUM | PHOSPHORUS | IRON | SODIUM | POTASSIUM | MAGNESIUM | THIAMINE | RIBOFLAVIN | NIACIN | RETINOL | BETA CAROTENE EQUIVAL. | ASCORBIC ACID |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
MG | MG | MG | MG | MG | MG | MG | MG | MG | MCG | MCG | MG | ||
611 | EP | 15 | 170 | 2.0 | 50 | 215 | 0.10 | 0.14 | 2.8 | 23 | 6 | 0 | |
( 1) | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | |||
AP | 15 | 170 | 2.0 | 50 | 215 | 0.10 | 0.14 | 2.8 | 23 | 6 | 0 | ||
612 | EP | 9 | 3.6 | 0.07 | 0.26 | 2.6 | |||||||
( 1) | ( 1) | ( 1) | ( 1) | ( 1) | |||||||||
AP | 9 | 3.6 | 0.07 | 0.26 | 2.6 | ||||||||
613 | EP | 24 | 197 | 3.2 | 79 | 337 | 0.15 | 0.22 | 4.4 | 9 | 2 | 0 | |
( 3) | ( 3) | ( 3) | ( 3) | ( 3) | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | |||
AP | 24 | 197 | 3.2 | 79 | 337 | 0.15 | 0.22 | 4.4 | 9 | 2 | 0 | ||
614 | EP | ||||||||||||
AP | |||||||||||||
615 | EP | ||||||||||||
AP | |||||||||||||
616 | EP | 5 | 292 | 7.5 | 0.31 | 1.50 | 9.6 | 71 | |||||
16.5 | |||||||||||||
( 1) | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | (120) | |||||||
AP | 5 | 292 | 7.5 | 0.31 | 1.50 | 9.6 | 71 | ||||||
617 | EP | 2.64 | 72 | ||||||||||
14.8 | |||||||||||||
( 1) | (120) | ||||||||||||
AP | 2.64 | 72 | |||||||||||
618 | EP | 58 | |||||||||||
13.0 | |||||||||||||
(120) | |||||||||||||
AP | 58 | ||||||||||||
619 | EP | 8 | 250 | 8.2 | 0.35 | 1.80 | 8.6 | ||||||
( 1) | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | ||||||||
AP | 8 | 250 | 8.2 | 0.35 | 1.80 | 8.6 | |||||||
620 | EP | 8 | 377 | 5.0 | 0.43 | 3.10 | 17.0 | 13500 | 2800 | 77 | |||
10.9 | |||||||||||||
( 1) | ( 2) | ( 3) | ( 2) | ( 2) | ( 2) | ( 1) | ( 1) | (120) | |||||
AP | 8 | 377 | 5.0 | 0.43 | 3.10 | 17.0 | 13500 | 2800 | 77 | ||||
621 | EP | 78 | |||||||||||
17.7 | |||||||||||||
(120) | |||||||||||||
AP | 78 | ||||||||||||
622 | EP | 69 | |||||||||||
18.6 | |||||||||||||
(120) | |||||||||||||
AP | 69 | ||||||||||||
623 | EP | 35 | |||||||||||
15.4 | |||||||||||||
( 20) | |||||||||||||
AP | 35 | ||||||||||||
624 | EP | 69 | |||||||||||
8.1 | |||||||||||||
( 20) | |||||||||||||
AP | 69 | ||||||||||||
625 | EP | 52 | |||||||||||
13.2 | |||||||||||||
( 20) | |||||||||||||
AP | 52 | ||||||||||||
626 | EP | ||||||||||||
AP | |||||||||||||
627 | EP | ||||||||||||
AP | |||||||||||||
628 | EP | 17 | |||||||||||
( 1) | |||||||||||||
AP | 8 |
NO | FOOD | REFUSE | DATA AS | FOOD ENERGY | MOISTURE | PROTEIN | TOTAL LIPID | TOTAL CARBOHYDRATE | FIBRE | ASH | ||
---|---|---|---|---|---|---|---|---|---|---|---|---|
% | KCAL | KJ | G | G | G | G | G | G | ||||
RABBIT | ||||||||||||
629 | -meat,raw | EP | 141 | 588 | 70.9 | 22.8 | 4.8 | 0.0 | 0.0 | 1.5 | ||
C.V. (%) | ||||||||||||
NO.OF SAMPLES | ( 1) | ( 1) | ( 1) | ( 1) | ||||||||
20 | AP | 113 | 471 | 56.7 | 18.2 | 3.8 | 0.0 | 0.0 | 1.2 | |||
SAUSAGE | ||||||||||||
630 | -Armenian,dried | EP | 546 | 2284 | 21.1 | 20.7 | 47.8 | 6.8 | 2.3 | 3.6 | ||
C.V. (%) | ||||||||||||
NO.OF SAMPLES | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | |||||||
8 | AP | 502 | 2101 | 19.4 | 19.0 | 44.0 | 6.3 | 2.1 | 3.3 | |||
631 | -Egyptian,dried | EP | 592 | 2478 | 9.4 | 36.0 | 47.3 | 3.0 | 4.2 | |||
C.V. (%) | 53.7 | 24.3 | 17.5 | 44.4 | ||||||||
NO.OF SAMPLES | ( 20) | ( 20) | ( 20) | ( 20) | ||||||||
0 | AP | 592 | 2478 | 9.4 | 36.0 | 47.3 | 3.0 | 4.2 | ||||
632 | -Lebanese,dried | EP | 504 | 2110 | 20.9 | 13.3 | 39.7 | 23.1 | 0.8 | 3.0 | ||
C.V. (%) | ||||||||||||
NO.OF SAMPLES | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | |||||||
0 | AP | 504 | 2110 | 20.9 | 13.3 | 39.7 | 23.1 | 0.8 | 3.0 | |||
SPLEEN | ||||||||||||
633 | -lamb and mutton,raw | EP | 74.4 | 18.8 | ||||||||
C.V. (%) | ||||||||||||
NO.OF SAMPLES | ( 1) | ( 1) | ||||||||||
0 | AP | 74.4 | 18.8 | |||||||||
TONGUE | ||||||||||||
634 | -beef,raw | EP | 222 | 927 | 63.9 | 17.8 | 15.3 | 1.7 | 0.0 | 1.2 | ||
C.V. (%) | ||||||||||||
NO.OF SAMPLES | ( 3) | ( 3) | ( 3) | ( 2) | ( 3) | |||||||
0 | AP | 191 | 798 | 70.8 | 11.8 | 14.7 | 1.9 | 0.0 | 0.8 | |||
635 | -goat,raw | EP | 191 | 798 | 70.8 | 11.8 | 14.7 | 1.9 | 0.0 | 0.8 | ||
C.V. (%) | ||||||||||||
NO.OF SAMPLES | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | |||||||
AP | 191 | 798 | 70.8 | 11.8 | 14.7 | 1.9 | 0.0 | 0.8 | ||||
636 | -lamb and mutton,raw | EP | 172 | 720 | 71.2 | 15.4 | 11.2 | 1.2 | 1.0 | |||
C.V. (%) | ||||||||||||
NO.OF SAMPLES | ( 1) | ( 1) | ( 1) | ( 1) | ||||||||
0 | AP | 172 | 720 | 71.2 | 15.4 | 11.2 | 1.2 | 1.0 | ||||
TURKEY | ||||||||||||
637 | -whole, raw | EP | 207 | 866 | 62.0 | 26.5 | 10.4 | 0.0 | 0.0 | 1.1 | ||
C.V. (%) | ||||||||||||
NO.OF SAMPLES | ( 1) | ( 1) | ( 1) | ( 1) | ||||||||
33 | AP | 139 | 580 | 41.5 | 17.8 | 7.0 | 0.0 | 0.0 | 0.7 |
NO. | DATA AS | CALCIUM | PHOSPHORUS | IRON | SODIUM | POTASSIUM | MAGNESIUM | THIAMINE | RIBOFLAVIN | NIACIN | RETINOL | BETA CAROTENE EQUIVAL. | ASCORBIC ACID |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
MG | MG | MG | MG | MG | MG | MG | MG | MG | MCG | MCG | MG | ||
629 | EP | 9 | 220 | 0.28 | 0.12 | 3.8 | |||||||
( 1) | ( 1) | ( 1) | ( 1) | ( 1) | |||||||||
AP | 7 | 176 | 0.22 | 0.10 | 3.0 | ||||||||
630 | EP | 25 | 176 | 10.8 | 0.18 | 1.50 | 4.0 | 0 | |||||
( 1) | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | |||||||
AP | 23 | 162 | 9.9 | 0.17 | 1.38 | 3.7 | 0 | ||||||
631 | EP | ||||||||||||
AP | |||||||||||||
632 | EP | 44 | 55 | 10.9 | 0.07 | 0.57 | 2.1 | 0 | |||||
( 1) | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | |||||||
AP | 44 | 55 | 10.9 | 0.07 | 0.57 | 2.1 | 0 | ||||||
633 | EP | ||||||||||||
AP | |||||||||||||
634 | EP | 7 | 206 | 4.6 | 0.05 | 0.21 | 4.6 | ||||||
( 2) | ( 2) | ( 1) | ( 2) | ( 2) | ( 2) | ||||||||
AP | 7 | 206 | 4.6 | 0.05 | 0.21 | 4.6 | |||||||
635 | EP | 18 | 112 | 0.06 | 0.26 | 4.1 | |||||||
( 1) | ( 1) | ( 1) | ( 1) | ( 1) | |||||||||
AP | 18 | 112 | 0.06 | 0.26 | 4.1 | ||||||||
636 | EP | 13 | 2.4 | 0.08 | 0.60 | 1.1 | |||||||
( 1) | ( 1) | ( 1) | ( 1) | ( 1) | |||||||||
AP | 13 | 2.4 | 0.08 | 0.60 | 1.1 | ||||||||
637 | EP | 22 | 190 | 0.08 | 0.13 | 6.8 | |||||||
( 1) | ( 1) | ( 1) | ( 1) | ( 1) | |||||||||
AP | 15 | 127 | 0.05 | 0.09 | 4.6 |
NO | FOOD | REFUSE | DATA AS | FOOD ENERGY | MOISTURE | PROTEIN | TOTAL LIPID | TOTAL CARBOHYDRATE | FIBRE | ASH | ||
---|---|---|---|---|---|---|---|---|---|---|---|---|
% | KCAL | KJ | G | G | G | G | G | G | ||||
CHICKEN EGG | ||||||||||||
638 | -white,raw | EP | 53 | 220 | 87.2 | 10.4 | 0.1 | 1.7 | 0.0 | 0.5 | ||
C.V. (%) | ||||||||||||
NO.OF SAMPLES | ( 5) | ( 2) | ( 2) | ( 1) | ( 2) | |||||||
0 | AP | 53 | 220 | 87.2 | 10.4 | 0.1 | 1.7 | 0.0 | 0.5 | |||
639 | -whole,raw | EP | 160 | 670 | 72.8 | 12.1 | 11.4 | 1.2 | 0.0 | 1.1 | ||
C.V. (%) | 5.5 | 12.0 | 3.0 | 8.9 | ||||||||
NO.OF SAMPLES | ( 5) | ( 2) | ( 2) | ( 1) | ( 2) | |||||||
11 | AP | 142 | 596 | 64.8 | 10.7 | 10.2 | 1.1 | 0.0 | 1.0 | |||
640 | -yolk,raw | EP | 351 | 1469 | 54.6 | 15.8 | 31.2 | 0.0 | 0.0 | 1.8 | ||
C.V. (%) | ||||||||||||
NO.OF SAMPLES | ( 5) | ( 2) | ( 2) | ( 1) | ( 2) | |||||||
0 | AP | 351 | 1469 | 54.6 | 15.8 | 31.2 | 0.0 | 0.0 | 1.8 | |||
DUCK EGG | ||||||||||||
641 | -white,raw | EP | 54 | 226 | 86.8 | 10.4 | 0.1 | 2.1 | 0.0 | 0.6 | ||
C.V. (%) | ||||||||||||
NO.OF SAMPLES | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | |||||||
0 | AP | 54 | 226 | 86.8 | 10.4 | 0.1 | 2.1 | 0.0 | 0.6 | |||
642 | -whole, raw | EP | 204 | 854 | 65.5 | 13.7 | 13.7 | 5.4 | 0.0 | 1.5 | ||
C.V. (%) | ||||||||||||
NO.OF SAMPLES | ( 2) | ( 2) | ( 2) | ( 1) | ( 2) | |||||||
12 | AP | 180 | 751 | 57.7 | 12.1 | 12.1 | 4.8 | 0.0 | 1.3 | |||
643 | -yolk,raw | EP | 362 | 1516 | 48.2 | 13.2 | 31.8 | 4.9 | 0.0 | 1.9 | ||
C.V. (%) | ||||||||||||
NO.OF SAMPLES | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | |||||||
0 | AP | 362 | 1516 | 48.2 | 13.2 | 31.8 | 4.9 | 0.0 | 1.9 | |||
PIGEON EGG | ||||||||||||
644 | -whole,raw | EP | 252 | 1052 | 62.0 | 17.5 | 19.1 | 0.8 | 0.6 | |||
C.V. (%) | ||||||||||||
NO.OF SAMPLES | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | |||||||
11 | AP | 224 | 937 | 55.2 | 15.6 | 17.0 | 0.7 | 0.5 | ||||
QUAIL EGG | ||||||||||||
645 | -whole,raw | EP | 161 | 675 | 73.1 | 11.5 | 10.9 | 3.5 | 0.0 | 1.0 | ||
C.V. (%) | ||||||||||||
NO.OF SAMPLES | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | |||||||
8 | AP | 148 | 621 | 67.3 | 10.6 | 10.0 | 3.2 | 0.0 | 0.9 |
NO. | DATA AS | CALCIUM | PHOSPHORUS | IRON | SODIUM | POTASSIUM | MAGNESIUM | THIAMINE | RIBOFLAVIN | NIACIN | RETINOL | BETA CAROTENE EQUIVAL. | ASCORBIC ACID |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
MG | MG | MG | MG | MG | MG | MG | MG | MG | MCG | MCG | MG | ||
638 | EP | 8 | 12 | 197 | 0.00 | 0.31 | 0.1 | 0 | 0 | ||||
( 1) | ( 1) | ( 3) | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | ||||||
AP | 8 | 12 | 197 | 0.00 | 0.31 | 0.1 | 0 | 0 | |||||
639 | EP | 55 | 198 | 2.9 | 140 | 153 | 0.10 | 0.38 | 0.1 | 294 | 252 | 0 | |
( 3) | ( 3) | ( 5) | ( 2) | ( 2) | ( 2) | ( 2) | ( 2) | ( 2) | ( 2) | ( 1) | |||
AP | 49 | 176 | 2.6 | 125 | 137 | 0.09 | 0.34 | 0.1 | 261 | 224 | 0 | ||
640 | EP | 62 | 133 | 0.21 | 0.44 | 0.1 | 733 | 627 | |||||
( 3) | ( 3) | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | |||||||
AP | 62 | 133 | 0.21 | 0.44 | 0.1 | 733 | 627 | ||||||
641 | EP | 4 | 6 | ||||||||||
( 1) | ( 1) | ||||||||||||
AP | 4 | 6 | |||||||||||
642 | EP | 58 | 207 | 2.4 | 0.16 | 0.35 | 0.2 | ||||||
( 2) | ( 2) | ( 2) | ( 1) | ( 1) | ( 1) | ||||||||
AP | 51 | 182 | 2.2 | 0.14 | 0.31 | 0.2 | |||||||
643 | EP | 145 | 315 | 4.5 | 0.48 | 0.88 | 0.2 | ||||||
( 1) | ( 1) | ( 1) | ( 1) | ( 1) | ( 1) | ||||||||
AP | 145 | 315 | 4.5 | 0.48 | 0.88 | 0.2 | |||||||
644 | EP | 2.0 | |||||||||||
( 1) | |||||||||||||
AP | 1.8 | ||||||||||||
645 | EP | 66 | 232 | 3.5 | 0 | ||||||||
( 1) | ( 1) | ( 1) | ( 1) | ||||||||||
AP | 61 | 213 | 3.2 | 0 |
NO | FOOD | REFUSE | DATA AS | FOOD ENERGY | MOISTURE | PROTEIN | TOTAL LIPID | TOTAL CARBOHYDRATE | FIBRE | ASH | ||
---|---|---|---|---|---|---|---|---|---|---|---|---|
% | KCAL | KJ | G | G | G | G | G | G | ||||
BARB (Barbus gripus) | ||||||||||||
646 | -raw | EP | 107 | 447 | 74.9 | 19.1 | 2.8 | 0.0 | 0.0 | 2.4 | ||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 1) | ( 1) | ( 1) | ( 1) | ||||||||
60 | AP | 43 | 179 | 30.0 | 7.6 | 1.1 | 0.0 | 0.0 | 1.0 | |||
BARB(Barbus xanthopterus) | ||||||||||||
647 | -raw | EP | 92 | 384 | 81.4 | 19.6 | 0.9 | 0.0 | 0.0 | 0.9 | ||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 4) | ( 1) | ( 1) | ( 1) | ||||||||
60 | AP | 37 | 154 | 32.6 | 7.8 | 0.4 | 0.0 | 0.0 | 0.4 | |||
BLACK POMFRET (Foraio niger) | ||||||||||||
648 | -raw | EP | 20.7 | 2.0 | ||||||||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 1) | ( 1) | ||||||||||
42 | AP | 12.0 | 1.1 | |||||||||
BLACKSPOT THREADFIN (Polynemus microstoma) | ||||||||||||
649 | -raw | EP | 20.5 | |||||||||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 1) | |||||||||||
59 | AP | 8.4 | ||||||||||
BLUEFISH (Pomatomus saltator) | ||||||||||||
650 | -raw | EP | 124 | 519 | 78.3 | 15.1 | 6.6 | 0.0 | 0.0 | 1.5 | ||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 1) | ( 1) | ( 1) | ( 1) | ||||||||
31 | AP | 86 | 360 | 54.2 | 10.5 | 4.6 | 0.0 | 0.0 | 1.0 | |||
BLUELINED SMAPPER (Lutjanus rivulatus) | ||||||||||||
651 | -raw | EP | 77.9 | 18.6 | 0.8 | |||||||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 1) | ( 1) | ( 1) | |||||||||
45 | AP | 42.8 | 10.2 | 0.4 | ||||||||
CARP (Labeo rohita) | ||||||||||||
652 | -raw | EP | 89 | 374 | 78.2 | 18.4 | 1.2 | 0.0 | 0.0 | 2.2 | ||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 1) | ( 1) | ( 1) | ( 1) | ||||||||
AP | ||||||||||||
CATFISH (Arius spp.) | ||||||||||||
653 | -raw | EP | 158 | 662 | 68.2 | 22.7 | 6.8 | 0.0 | 0.0 | 1.0 | ||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 1) | ( 1) | ( 1) | ( 1) | ||||||||
AP | ||||||||||||
CATFISH (Bagrus bayad) | ||||||||||||
654 | -raw | EP | 103 | 433 | 79.5 | 16.7 | 3.6 | 0.0 | 0.0 | 1.0 | ||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 1) | ( 1) | ( 1) | ( 1) | ||||||||
36 | AP | 66 | 276 | 50.7 | 10.6 | 2.3 | 0.0 | 0.0 | 0.6 | |||
CATFISH (Clarias lazera) | ||||||||||||
655 | -raw | EP | 77 | 320 | 81.3 | 15.7 | 1.1 | 0.0 | 0.0 | 1.0 | ||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 1) | ( 1) | ( 1) | ( 1) | ||||||||
40 | AP | 46 | 191 | 48.5 | 9.4 | 0.6 | 0.0 | 0.0 | 0.6 | |||
CAVIAR | ||||||||||||
656 | EP | 273 | 1144 | 50.3 | 26.2 | 16.7 | 2.8 | 0.1 | 4.0 | |||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 3) | ( 3) | ( 3) | ( 3) | ( 3) | |||||||
0 | AP | 273 | 1144 | 50.3 | 26.2 | 16.7 | 2.8 | 0.1 | 4.0 | |||
CHUB MACKEREL (Scomber japonicus) | ||||||||||||
657 | -boiled,canned,imported from Japan | EP | 152 | 636 | 69.5 | 18.7 | 8.0 | 0.0 | 0.0 | 3.5 | ||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 1) | ( 1) | ( 1) | ( 1) | ||||||||
0 | AP | 152 | 636 | 69.5 | 18.7 | 8.0 | 0.0 | 0.0 | 3.5 | |||
COITOR CROAKER (Johnius coitor) | ||||||||||||
658 | -raw | EP | 77.0 | 21.4 | ||||||||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 1) | ( 1) | ||||||||||
36 | AP | 49.6 | 13.8 | |||||||||
CRAB (Portunus pelagicus) | ||||||||||||
659 | -raw | EP | 57 | 238 | 85.8 | 11.4 | 0.7 | 0.5 | 2.0 | |||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 20) | ( 23) | ( 20) | ( 20) | ||||||||
53 | AP | 27 | 111 | 40.1 | 5.3 | 0.3 | 0.3 | 0.9 | ||||
DOLPHINFISH (Coryphaena spp.) | ||||||||||||
660 | -raw | EP | 179 | 750 | 63.9 | 27.8 | 6.7 | 0.0 | 0.0 | 0.9 | ||
C.V.(%) | ||||||||||||
NO. OF SAMPLES | ( 1) | ( 1) | ( 1) | ( 1) | ||||||||
AP |