With the establishment of the importance of amino acids, minor, vitamins, trace elements and fatty acids in human nutrition, more and more interest is being evinced in compiling of Food Composition Tables, with data on the above nutrients included.
Part II of the Food Composition Tables for use in East Asia is divided into four different sections as follows:
Section A: Amino acid content of some East Asian foods
Section B: Pyridoxine, Pantothenic acid, Vitamin B12
and Folic acid content of some East Asian
foods.
Section C: Trace mineral content of some East Asian
foods.
Section D: Fatty acid content of some East Asian foods.
Sources of Data: the local published and unpublished data available on the Composition of East Asian Foods was critically evaluated. In cases where data was not available, imputed values of the same food, from other regions, with the identical scientific names were included. Such data has been indicated by parenthesis. Published data was also collected on choline, inositol, biotin, vitamin D and Vitamin E content of East Asian Foods, but since the data on the subject were very meagre, these have been excluded from the table. Values in doubt are indicated by a question mark. A nutrient column left blank, indicates no available analytical data.
Nomenclature used and Food groups. The nomenclature used and classification of foods into different groups is the same as followed in Part I of the Tables.
Section A: Amino acid content of some East Asian Foods
In this section, are shown the mean values of the content of amino acids, expressed in milligrams per gram of nitrogen (A). Values obtained by column chromatographic and microbiological methods have been considered. Preference, however, has been given to values obtained by column chromatographic method. For any food, average obtained by only one method of analysis are given. The values for cystine and trytophan obtained by the methods of Schram et al and by Spies and Chambers respectively have been included in a few cases. Values for tyrosine obtained by the chemical method using 1-Nitroso-2-Naphthol have also been considered.
Amino acid values are also expressed in milligrams per 100 grams of food (B).
Protein and moisture values of foods given in Part I of the Tables or obtained from original papers have been used for calculations of amino acid content per 100 grammes of food. In cases, where such values are not available, the protein values were taken from other sources.
The eight amino acids considered essential for the adult are given in alphabetical order in columns 4 to 13. Owing to their sparing effects on methionine and phenylalanine respectively, cystine and tyrosine are considered semi essential and are included in this list making ten in all. There are followed by arginine and his tidine (columns 14 and 15) and then by six non essential amino acids, which most commonly occur in foods listed alphabetically. Decimal values for individual amino acids against B, have also been taken into consideration while making the totals in columns 22 and 23.
Calculations of the Chemical score are based on the reference protein pattern given below suggested by the Joint FAO/WHO Expert Committee on Energy and Protein Requirements (FAO/WHO, 1972):
| Amino acid | Suggested level | |
|---|---|---|
| mg per g protein | mg per g nitrogen | |
| Isoleucine | 40 | 250 |
| Leucine | 70 | 440 |
| Lysine | 55 | 340 |
| Methionine+ | 35 | 220 |
| Cystine | ||
| Phenylalanine+ | 60 | 380 |
| Tyrosine | ||
| Threonine | 40 | 250 |
| Tryptophan | 10 | 65 |
| Valine | 50 | 310 |
| Total | 360 | 2255 |
The first and second limiting amino acids have also been detailed. The limiting amino acids are indicated by the following abbreviations:
| Isoleucine | : | Is |
| Leucine | : | Le |
| Lysine | : | Ly |
| Total S-Containing a-a | : | S-c |
| Total aromatic a-a | : | Ar |
| Threonine | : | Th |
| Tryptophan | : | Tr |
| Valine | : | Va |
Chemical score is equal to the quantity of the most limiting amino acid in the food protein expressed as a percentage of the same amino acid present in the Amino acid scoring pattern.
Section B: Pyridoxine, Pantothenic acid, Vitamin B12 and Folic acid content of some East Asian Foods
Interest on these vitamins is growing steadily as more and more information is gathered on the specific physiological role of these vitamins. Different national and international bodies have recommended daily dietary allowances for humans for pyridoxine, folic acid and vitamin B12.
The total pyridoxine activity of foods is contributed by pyridoxine, pyridoxal and pyridoxamine and other conjugated forms and is determined microbiologically using generally the organism Saccharomyces carlsbergensis. Figures for pyridoxine are expressed as mg per 100 grams.
Pantothenic acid is estimated microbiologically using the organism Lactobacillus arabinosus. Figures for pantothenic acid are expressed as mg per 100 grams.
Vitamin B12 activity of foods is determined microbiologically using the organism Lactobacillus leichmannii. Figures for vitamin B12 are expressed as micrograms per 100 grams.
Folic acid occurs naturally in bound form and preliminary extraction from the tissue is necessary. The vitamin is estimated microbiologically using the organism Streptococcus faecalis. Figures for folic acid are expressed as micrograms per 100 grams.
Section C: Trace mineral content of some East Asian Foods In this Section, the magnesium, manganese, cobalt, copper, molybdenum, selenium, fluorine and iodine content of foods is given. The role of these trace minerals in nutrition is established. Fixing of the daily dietary allowances for humans for these trace minerals is now under consideration by many national and international bodies. For determination of most of the trace minerals, atomic absorption spectrophotometry is the method of choice. However, all values for the minerals obtained by volumetric, gravimetric and spectrophotometric methods adopted by AOAC have been considered for arriving at a representative value.
The trace mineral content of foods of vegetable origin can vary very significantly dependent on the nature of the soil in which they have been grown and the fertilizer treatment it has received. This makes it very difficult to arrive at a representative value. Likewise the trace mineral content of fish and algae varies significantly with the nature and extent of contamination of water.
Section D: Fatty acid content of some East Asian Foods
The nature and quantity of fatty acids present in foods is receiving major attention from nutritionists and related workers, mainly because of the reported association observed in experimental animals and humans, between dietary fat and serum cholesterol levels, which have been shown to be closely associated with the incidence of atherosclerosis and coronary heart disease.
The technical tables on the fatty acid composition of foods will be useful for use in planning diets and to aid workers in nutrition, food technology and related fields. The fatty acid composition of only foods that mainly contribute to the intake of dietary fat has been presented. The foods have been classified into i) Animal products and ii) Plant products.
Values of the fatty acid content of foods, obtained only by gas liquid chromatography have been considered.
