International Network of Food Data Systems (INFOODS)
 

Food composition tables for the USA

  • USDA Nutrient Database for Standard Reference Web version. 
  • U.S. Department of Agriculture (USDA), Agricultural Research Service.
  • Nutrient Data Laboratory Home Page 2006* (English)
  • USAID Commodities, Section 1 2006* United States Agency for International Development
  • USAID Food Commodity Fact Sheets, Section 2 2006* United States Agency for International Development
  • The Chemical Composition of American Food Materials 1896* Professor W.O. Atwater - Agriculture Handbook No. 8: Prefatory Materials various dates*, photocopies
  • Agriculture Handbook No 8: Composition of Foods--Raw, Processed, Prepared - BK Watt, AL Merrill, Consumer and Food Economics Research Division United States Department of Agriculture (USDA), Washington, DC 1963* 190 pp (English)
  • Agriculture Handbook No 8-1: Composition of Foods--Dairy and Egg Products - LP Posati, ML Orr, Consumer and Food Economics Institute - Agricultural Research Service, USDA, Washington, DC 1976* 144 pp (English)
  • Agriculture Handbook No 8-2: Composition of Foods--Spices and Herbs - AC Marsh, MK Moss, EW - Murphy, Consumer and Food Economics Institute Agricultural Research Service, USDA, Washington, DC 1977* 43 pp (English)
  • Agriculture Handbook No 8-3: Composition of Foods--Baby Foods - SE Gebhardt, R Cutrufelli, RH Matthews, Consumer and Food Economics Institute Science and Education Administration, USDA, Washington, DC 1978* 231 pp (English)
  • Agriculture Handbook No 8-4: Composition of Foods--Fats and Oils - JB Reeves III, JL Weihrauch, Consumer and Food Economics Institute - Science and Education Administration, USDA, Washington, DC 1979* 142 pp (English)
  • Agriculture Handbook No 8-5: Composition of Foods--Poultry Products - LP Posati, Consumer and Food - Economics Institute - Science and Education Administration, USDA, Washington, DC 1979* 330 pp (English)
  • Agriculture Handbook No 8-6: Composition of Foods--Soups, Sauces, and Gravies - AC Marsh, Consumer and Food Economics Institute - Science and Education Administration, USDA, Washington, DC 1980* 228 pp (English)
  • Agriculture Handbook No 8-7: Composition of Foods--Sausages and Luncheon Meats - M Richardson, LP Posati, BA Anderson, Consumer Nutrition Center - Science and Education Administration, USDA, Washington, DC 1980* 92 pp (English)
  • Agriculture Handbook No 8-8: Composition of Foods--Breakfast Cereals - JS Douglass, RH Matthews, FN Hepburn, Consumer Nutrition Center - Human Nutrition Information Service, USDA, Washington, DC 1982* 160 pp (English)
  • Agriculture Handbook No 8-9: Composition of Foods--Fruits and Fruit Juices - SE Gebhardt, R Cutrufelli, RH Matthews, Consumer Nutrition Center - Human Nutrition Information Service, USDA, Washington, DC 1982* 283 pp (English)
  • Agriculture Handbook No 8-10: Composition of Foods--Pork Products - BA Anderson, Consumer Nutrition Division - Human Nutrition Information Service, USDA, Washington, DC 1983* 206 pp (English)
  • Agriculture Handbook No 8-11: Composition of Foods--Vegetables and Vegetable Products - DB Haytowitz, RH Matthews, Nutrition Monitoring Division - Human Nutrition Information Service, USDA, Washington, DC 1984* 502 pp (English)
  • Agriculture Handbook No 8-12: Composition of Foods--Nut and Seed Products - MA McCarthy, RH Matthews, Nutrition Monitoring Division Human Nutrition Information Service, USDA, Washington, DC 1984* 137 pp (English)
  • Agriculture Handbook No 8-13: Composition of Foods--Beef Products - BA Anderson, JL Lauderdale, IM Hoke, Nutrition Monitoring Division, Human Nutrition Information Service, USDA Superintendent of Documents, US Government Printing Office, Washington, DC 20402 1986* 390 pp (English)
  • Agriculture Handbook No 8-14: Composition of Foods—Beverages - R Cutrufelli, RH Matthews, Nutrition Monitoring Division, Human Nutrition Information Service, USDA Superintendent of Documents, US Government Printing Office, Washington, DC 20402 1986 173 pp (English)
  • Agriculture Handbook No 8-15: Composition of Foods--Finfish and Shellfish Products - J Exler, Nutrition Monitoring Division, Human Nutrition Information Service, USDA - Superintendent of Documents, US Government Printing Office, Washington, DC 20402 1987* 192 pp (English)
  • Agriculture Handbook No 8-16: Composition of Foods--Legumes and Legume Products - DB Haytowitz, RH Matthews, Nutrition Monitoring Division, Human Nutrition Information Service, USDA - Superintendent of Documents, US Government Printing Office, Washington, DC 20402 1986* 156 pp (English)
  • Agriculture Handbook No 8-17: Composition of Foods--Lamb, Veal, and Game Products - BA Anderson, ML Clements, LE Dickey, J Exler, IM Hoke, Nutrition Monitoring Division, Human Nutrition Information Service, USDA - Superintendent of Documents, US Government Printing Office, Washington, DC 20402 1989* 251 pp (English)
  • Agriculture Handbook No 8-18: Composition of Foods--Baked Products - JE Stewart, JA Tamaki, Nutrition Monitoring Division, Human Nutrition Information Service, USDA - Superintendent of Documents, US Government Printing Office, Washington, DC 20402 1992* 467 pp (English)
  • Agriculture Handbook No 8-19: Composition of Foods--Snacks and Sweets - R Cutrufelli, PR Pehrsson, Nutrition Monitoring Division, Human Nutrition Information Service, USDA - Superintendent of Documents, US Government Printing Office, Washington, DC 20402 - 1991* 341 pp (English)
  • Agriculture Handbook No 8-20: Composition of Foods--Cereal Grains and Pasta - DL Drake, SE Gebhardt, RH Matthews, Nutrition Monitoring Division, Human Nutrition Information Service, USDA - Superintendent of Documents, US Government Printing Office, Washington, DC 20402 - 1989* 137 pp
  • Agriculture Handbook No 8-21: Composition of Foods--Fast Foods - LE Dickey, JL Weihrauch, Nutrition Monitoring Division, Human Nutrition Information Service, USDA - Superintendent of Documents, US Government Printing Office, Washington, DC 20402 - 1988* 194 pp (English)
  • Agriculture Handbook No. 456. Nutritive Value of American Foods: In Common Units. - CF Adams, Agricultural Research Service, US Dept. of Agriculture, Washington DC 20402 November 1975*, 291 pp., 2 copies, 1 bound with errata sheet. (English)
  • Bowes & Church: Food Values of Portions Commonly Used - CF Church, HN Church. - JB Lippincott Co., Philadelphia. 11th ed 1970*, 180 pp., 2 copies. (English)
  • Bowes & Church: Food Values of Portions Commonly Used. CF Church, HN Church. JB Lippincott Co., Philadelphia. 12th ed 1975*, 197 pp., 2 copies. (English)
  • Bowes & Church's Food Values of Portions Commonly Used. JAT Pennington, HN Church. JB Lippincott Co., Philadelphia. 13th ed 1980*, 186 pp. (English)
  • Bowes & Church's Food Values of Portions Commonly Used. JAT Pennington.
  • JB Lippincott Co., Philadelphia. 15th ed 1989*, 328 pp. (English)
  • Bowes & Church's Food Values of Portions Commonly Used - JAT Pennington, HN Church - JB Lippincott Co, Philadelphia 14th ed 1985* 257 pp (English)
  • A Compilation of the Vitamin Values of Foods in Relation to Processing and Other Variants. LE Booher, ER Hartzler, EM Hewston. United States Department of Agriculture, Circular No. 638. 1942* (English)
  • Extended Table of Nutrient Values (ETNV), 1962-1986. Third Edition - MC Moore, MH Goodloe (Designed and Developed by); JL Dean (Programmer). International Dietary Information Foundation, Inc., LSU Medical Center, New Orleans, Louisiana 70112. 1986* (English)
    • Volume I: Alcoholic Beverages through Breads. 726 pp. 
    • Volume II: Breadcrumbs through Crabapple. 660 pp. 
    • Volume III: Crabmeat through Oats. 641 pp. 
    • Volume IV: Oil, Coconut, through Salad Dressings, Liquid. 624 pp. 
    • Volume V: Salad Dressing Mix, Dry through Yeast. 701 pp. 
  • Index/Code. 215 pp.
  • Food Values: Practical Tables for use in Private Practice and Public Institutions - Edwin A. Locke D. Appleton and Company, New York and London 1923, 110 pp (English)
  • Handbook of Proximate Analysis: Tables of Higher Plants. - JA Duke, AA Atchley, Agricultural Research Service, USDA, Beltsville, MD - CRC Press, Inc., Boca Raton, FL 1986*, 389 pp. (English)
  • Home Economics Research Report No. 4: Amino Acid Content of Foods. ML Orr, BK Watt, Household Economics Research Division. Institute of Home Economics, Agricultural Research Service, USDA, Washington, DC. December 1957*, 82 pp.(English)
  • McDonald's: Good Food, Good Nutrition and McDonald's. McDonald's Corporation 1981*, 24 pp. (English)
  • McDonald's: 1983 Food Exchange List for McDonald's Restaurants. McDonald's Corporation 1983*, folded card (English)
  • McDonald's: 1983 Sodium and Calorie Content of Foods Served at McDonald's Restaurants. McDonald's Corporation 1983*, folded card (English)
  • Nutrients in Foods. GA Leveille, ME Zabik, KJ Morgan. The Nutrition Guild, Cambridge, MA. 1983*, 291 pp. (English)
  • Nutrition Island Style: The Nutrition Planning Book for Hawaii and the Pacific. N Rody, FM Pottenger, Nutrition Education Program, Curriculum Research and Development Group, University of Hawaii. 1983*, 149 pp. (English)
  • The Nutritive Value of Cooked Meat. RM Leverton, GV Odell. Miscellaneous Publication MP-49, Oklahoma Agricultural Experiment Station, Oklahoma State University, March 1958. 1958*, 90 pp. (English)
  • Processed Rice in Hawaii: Nutritive Value, Susceptibility to Insect Infestation and Consumer Acceptance as Compared with White and Brown Rice. WR Vinacke, E Hartzler, Y Tanada. University of Hawaii Agricultural Experimental Station, Technical Bulletin No. 10, Honolulu, Hawaii, March 1950. 1950*, 66 pp. (English)
  • Provisional Table on Percent Retention of Nutrients in Food Preparation. SL Garland, RH Matthews.
  • Nutrient Data Research Branch, Consumer Nutrition Division, Human Nutrition Information Service, USDA. 1984*, folded pamphlet (English)
  • Tropical Foods of the Pacific Region: see Pacific Islands. Use of Tropical Vegetables to Improve Diets in the Pacific Region. SK Evensen, BR Standal, Dept. of Food Science and Human Nutrition, College of Tropical Agriculture and Human Resources, University of Hawaii. Research Series 028 1984*, 32 pp. (English)
  • Vitamin Content of Foods: A Summary of the Chemistry of Vitamins, Units of Measurement, Quantitative Aspects in Human Nutrition, and Occurence in Foods. EP Daniel, HE Munsell. USDA Miscellaneous Publication No. 275, Washington, D.C., June 1937. 1937*, 176 pp. (English)
  • Food Fats and Oils Institute of Shortening and Edible Oils, Inc, Washington, DC 5th ed 1982* 22 pp (English)
  • Home Economics Research Report No 45: Iron Content of Food - J Exler, Consumer Nutrition Division
  • Human Nutrition Information Service, USDA, Washington, DC 1983* 15 pp (English)
  • Provisional Table on the Fatty Acid and Cholesterol Content of Selected Foods - JL Weihrauch, Nutrient Data Research Branch, Nutrition Monitoring Division - Human Nutrition Information Service, USDA, Washington, DC 1984* (English)
  • Provisional Table on the Nutrient Content of Fast Foods - AC Marsh, JL Weihrauch, Nutrient Data Research Branch, Nutrition Monitoring Division - Human Nutrition Information Service, USDA, Washington, DC 1984* (English)
  • Provisional Table on the Content of Omega-3 Fatty Acids and Other \ Fat Components in Selected Foods J Exler, JL Weihrauch, Nutrition Monitoring Division, Human Nutrition Information Service, USDA Pamphlet HNIS/PT-103, Nutrient Data Research Branch, USDA/HNIS, Federal Building Room 315, Hyattsville, MD 20782 1986* 6 pp (English)
  • Provisional Table on the Vitamin K Content of Foods - JL Weihrauch, Nutrition Monitoring Division, Human Nutrition Information Service, USDA - Pamphlet HNIS/PT-104, Nutrient Data Research Branch, USDA/HNIS, Federal Building Room 315, Hyattsville, MD 20782 - 1986* 4 pp (English)
  • Provisional Table on the Sugar Content of Selected Foods - RH Matthews, PR Pehrsson, Nutrition Monitoring Division, Human Nutrition Information Service, USDA - Pamphlet HNIS/PT-105, Nutrient Data Research Branch, USDA/HNIS, Federal Building Room 315, Hyattsville, MD 20782 - 1986* 6 pp (English)
  • Nutritive Values of Some Hawaii Foods in Household Units and Common Measures- CD Miller, B Branthoover, Hawaii Agricultural Experiment Station - Circular 52, College of Tropical Agriculture, University of Hawaii, Honolulu 1957* 20 pp (English)
  • Composition of Hawaii Fruits - NS Wenkam, CD Miller, Hawaii Agricultural Experiment Station
  • Bulletin No 135, College of Tropical Agriculture, University of Hawaii, Honolulu 1965* 87 pp (English)
  • Fatty Acids, Cholesterol, and Proximate Composition of Certain Prepared and Unprepared Foods in Hawaii BR Standal, DR Bassett, PB Policar, M Thom, Hawaii Agricultural Experiment Station - Research Bulletin 146, College of Tropical Agriculture, University of Hawaii, Honolulu 1975* 69 pp (English)
  • Foods of Hawaii and the Pacific Basin--Vegetables and Vegetable Products: Raw, Processed, and Prepared--Vol 1: Composition - NS Wenkam, Hawaii Institute of Tropical Agriculture and Human Resources - College of Tropical Agriculture and Human Resources, University of Hawaii, Manoa 1983* 172 pp (English)

NB: Many of the older entries are out of print. They may be difficult to locate, and many only be available in specialized libraries. In some cases (particularly the earlier versions of AH-8)  they have been superseded by current versions and are only useful for historical purposes.

  

Last update: 14-07-2014 16:13