FOOD GROUPS

FOOD COMPOSITION TABLE FOR USE IN EAST ASIA


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	B-carotene Equivalent	Thiamine	Riboflavin	Niacin	Ascorbicacid
	1. CEREALS AND GRAIN PRODUCTS	Percent	Calories	Percent	Grams	Grams	Grams	Grams	Grams	Milligrams	Millgrams	Milligrams	Milligrams	Milligrams	Micrograms	Micrograms	Milligrams	Milligrams	Milligrams	Milligrams
	Barley (Hordeum vulgare):
1	Whole grain		327	13.7	10.5	2.1	71.8	2.5	1.9	50	378	6.0	4	562	0	0	.31	.10	5.2	0
2	Malted		329	12.5	11.5	1.3	73.2	2.5	1.5	25	283	3.5				tr.	.33
3	Milled, pressed		353	13.8	8.9	1.1	75.2	1.0	1.0	30	173	2.1	3		0	0	.21	.07	3.7	0
4	Pearled, light, imported		349	11.1	8.2	1.0	78.8	0.5	0.9	16	189	2.0	3	160		0	.12	.05	3.1	0
5	Meal, roasted		360	12.0	10.8	2.0	73.2	2.6	2.0	317	350	2.17	3		0	0	.25	.08	5.0	0
	Breads. See individual cereal or grain.
	Buckwheat (Fagopyrum sagittatum;
	F. esculentum):
6	Whole grain		336	11.3	10.3	2.4	73.8	6.6	2.2	44	320	3.0		(446)		0	.36	.18	2.0	0
	Flour:
7	Undermilled (dark)		363	12.0	10.8	2.1	73.7	0.6	1.4	22	300	2.8	20		0	0	.30	.10	1.5	0
8	Milled (light)		(347)	(12.0)	(6.4)	(1.2)	(79.5)	(0.5)	(0.9)	(11)	(88)	(1.0)		(320)	(0)	(0)	(.08)	(.04)	(0.4)	(0)
	Noodles:
9	Dried		363	12.0	10.4	1.6	75.1	0.4	0.9	30	225	1.0			0	0	.23	.08	1.2	0
10	Boiled		116	72.0	3.3	0.7	23.7	0.2	0.3	10	80	1.0			0	0	.06	.03	0.4	0
11	Prepared food “Mook” (Korean)		62	84.6	2.7	0.2	12.2	0.3	0.3	13	156	0.4			0	0	.01	.20	7.4	0
	Bulgur, See Wheat, parboiled.
	Corn and corn products. See Maize.
	Corn, popped. See Maize.
	Foxtailmillet. See Millets.
	Job's tears (Coix lacrymajobi):
12	Whole seed, hulled		306	15.0	12.0	6.7	64.9	0.8	1.4	46	148	0.7		218			.41	.10	2.3	0
13	Flour		361	10.4	13.5	6.7	67.8	0.6	1.6	42	415	5.4	121	319	0	tr.	.02	.03	1.4
	Kaoliang (Sorghum vulgare var.):
14	Whole grain		342	12.1	10.0	3.7	72.7	2.2	1.5	22	242	3.8	22	44	0	0	.33	.18	3.9	0
	Longrice. See Group 3, Mung Bean Stripes.
	Macaroni. See Wheat products.
	Maize; corn (Zea mays):
	Wholekernel, dried:
15	White		349	13.6	9.1	4.2	71.7	2.3	1.4	14	245	2.8	5			0	.29	.11	2.1	0
16	Yellow		349	13.6	9.1	4.2	71.7	2.3	1.4	14	245	2.8	5			270	.29	.11	2.1	0
	Meal:
	Wholeground:
17	White		(355)	(12.0)	(9.2)	(3.9)	(73.7)	(1.6)	(1.2)	(20)	(256)	(2.4)	(1)	(284)		(0)	(.38)	(.11)	(2.0)	(0)
18	Yellow		(355)	(12.0)	(9.2)	(3.9)	(73.7)	(1.6)	(1.2)	(20)	(256)	(2.4)	(1)	(284)		(305)	(.38)	(.11)	(2.0)	(0)
19	Nearly wholeground, yellow		(362)	(12.0)	(9.0)	(3.4)	(74.5)	(1.0)	(1.1)	(17)	(223)	(1.8)	(1)	(248)		(290)	(.30)	(.08)	(1.9)	(0)
	Degermed, dried, imported from USA
20	Enriched		364	12.0	7.9	1.2	78.4	0.6	0.5	6	99	2.9	1	120		265	.44	.26	3.5	0
21	Unenriched		364	12.0	7.9	1.2	78.4	0.6	0.5	6	99	1.1	1	120		265	.14	.05	1.0	0
	Flakes:
22	Enriched, imported from USA		386	3.8	7.9	0.4	85.3	0.7	2.6	17	45	1.4	1,005	120		0	.43	.08	2.1	0
23	Unenriched (Japan)		377	6.0	9.0	1.0	81.2	0.9	2.8	4	46	0.8	650		0	0	.03	.02	0.3	0
24	Popcorn, popped, oil added		444	3.9	9.9	14.5	69.4	1.8	2.3	5	283	2.8				tr.	.12	.05	1.2	0
25	Starch		363	13.5	0.3	1.0	85.1	0	0.1	0	0	0	6	9		0	0	0	0	0
	Millets:
	Fox tail millet (Setaris italica):
26	Whole grain		341	11.3	9.5	2.9	74.7	1.2	1.6	33	244	5.5	7	249	0	0	.43	.12	2.2	0
27	Milled		363	12.5	9.4	2.5	74.2	0.5	1.4	7	163	2.0	4	389	0	0	.20	.07	1.7	0
28	Flour		354	13.3	5.8	1.7	77.1	1.7	2.1	40	260		21	365	0		.68	.19	1.2
	Japanese barnyard millet; sanwa millet
	(Echinocholoa crusgalli var. frumentacea):
29	Whole grain		342	11.1	9.8	3.9	72.6	7.2	2.6	41	330	4.3				0	.33	.10	4.0	0
30	Milled
31	Flour
	Pearlmillet; cattailmillet (Pennisetum glaucum; P. nirgitatum):
32	Whole grain		335	11.0	11.4	5.0	70.2	1.5	2.4	50	358	9.0					.31	.14	1.8	0
	Prosomillet (Panicum milliaceum; P. miliare):
33	Wholegrain		326	13.5	12.7?	3.5	66.5	9.1	3.8	20	270	3.5			0	0	.40	.10	4.0	0
34	Milled		354	14.0	10.6	1.6	72.6	0.8	1.2	11	240	1.8			0	0	.15	.05	3.0	0
	Ragimillet; fingermillet; coracanmillet (Eleusine coracana):
35	Wholegrain		332	11.7	6.2	1.4	78.2	1.2	2.5	3297	254	5.3			0	0	.33	.10	1.3	0
	Noodles. See individual cereal or grain.
	Oats (Avena sativa):
36	Wholegrain		374	11.0	13.1	6.1	67.4	5.8	2.4	59	425	4.6	10		0	0	.35	.09	2.2	0
37	Oatmeal or rolled oats		369	11.5	13.5	4.8	68.4	1.1	1.8	30	360	3.4	5		0	0	.20	.08	1.1	0
	Popcorn. See Maize.
	Rice (Oryza sativa):
38	Paddy; unhulled; rough		341	13.7	5.8	2.3	73.4	10.4	4.8	24	236	1.4	81	156			.33	.06	5.6
39	Brown or hulled		354	13.5	7.6	1.8	76.0	0.7	1.1	16	246	2.8	5	202	0	0	.34	.07	5.0	0
40	Undermilled or homepounded		357	12.4	7.1	0.9	79.0	0.5	0.6	14	138	1.8	10	109	0	0	.20	.05	2.6	0
41	Milled, polished		366	11.8	6.4	0.8	80.4	0.3	0.6	24	135	1.9	5	241	0	0	.10	.05	2.1	0
	Germrice (Taiwan):
42	Indica type		357	13.4	6.2	2.1	77.3	0.9	1.0	7	105	1.2	90	201	0	1,170	.23	.03	2.5	3
43	Japonica type		355	13.7	5.8	1.8	77.8	0.9	0.9	10	98	0.9	112	217	0	1,330	.24	.04	4.2	tr.
44	Parboiled		364	12.4	6.7	1.0	79.3	0.6	0.6	7	135	1.2	2		0	0	.20	.08	2.6	0
45	Flour		366	11.8	6.4	0.8	80.4	0.3	0.6	24	135	1.9	5	241	0	0	.10	.05	2.1	0
	Rice, cooked:
46	Milled		155	62.6	2.5	0.4	34.2	0.1	0.3	5	36	0.6	2	56	0	0	.02	.01	0.3	0
47	Undermilled		146	65.0	2.2	0.3	32.4	0.1	0.1	3	38	0.2	2		0	0	.04	.01	1.0	0
48	Fried		167	61.6	2.3	2.9	32.3		0.9	3							.02		0.4
	Rice products:
	Noodles:
49	Freshly made		203	51.0	2.6	0.2	46.0	0.5	0.2	10	37	2.4			0	0	.04	.01	1.3	0
50	Dried		360	13.0	4.9	0.1	81.8	0.3	0.2	12	32	1.5	12	5	0	0	.04	.01	0.3	0
51	Soaked		155	62.9	2.8	0.4	33.8	tr.	0.1	5	27	8.5?	3	15			.01	.01	0.2
52	Cooked		88	78.6	1.0	0	20.3		0.1	7	7	0.6					tr.	tr.	tr.	0
53	Baby cereal		373	10.0	6.0	0.6	82.9	0.3	0.5	8	120	0.9	5		0	0	.07	.03	1.0	0
54	Rice cake, plain		235	42.7	3.7	0.2	52.8		0.6	32						0	.04	.03	2.8	0
55	Rice cake, fermented
56	Rice soup congee		38	90.6	0.8	tr.	8.5	tr.	0.1	3	10	0.2		11
57	Rice bran		276	9.7	13.3	15.8	52.9	11.5	10.4	76	1,386	19.4	tr.	1,495		0	1.26	.25	29.8	0
58	Rice polish		265	9.8	12.1	12.8	57.7	2.4	7.6	69	1,106	16.1	tr.	714		0	1.84	.18	28.2
59	Fermented rice, dried		397	11.8	13.2	9.3	64.6	0.4	1.1	91	155	8.5		197			.04	.01	1.0	0
	Rice, glutinous (Oryza glutinosa):
60	Brown or hulled		360	12.1	7.4	2.1	77.1	0.8	1.3	21	243	3.4	11	288	0	0	.30	.12	5.0	0
61	Milled		359	13.9	8.4	1.6	75.4	0.5	0.7	16	130	1.2	3	282	0	0	.16	.06	2.4	0
62	Roasted and pounded		332	18.2	6.7	1.1	72.7	0.7	1.3	12	250	1.5	7	213			.25	.05	4.0
63	Fermented		164	60.3	1.8	0.1	37.7	0.3	0.1	12	29	0.6	5	5	0	tr.	.01	.03	0.8
64	Flour		372	8.8	6.6	0.4	82.7	0.3	1.5	12	148	0.8	4	84		0	.10	.02	1.7	0
65	Nooles		359	12.7	8.7	0.3	77.8	0.2	0.3	17	86	2.4	6	73			.27	.11	2.4
66	Pudding, canned, sweet prserves added		274	39.2	2.3	5.3	53.0	0.8	0.2	32	13	1.3	23	21	0	130	0.1	.01	tr.
	Rice, black (dark colored) (Oryzasative):
	Wholegrain:
67	Nonglutinous		359	12.4	8.2	2.1	76.0	0.8	1.3	16	264	1.9	2	117	0	0	.36	.14	5.1
68	Glutinous		360	12.1	7.4	2.1	77.1	0.8	1.3	21	243	3.4	11	288	0	0	.30	.12	5.0	0
	Rice, red (Oryza sativa):
69	Whole grain, hulled		354	13.2	7.4	1.6	76.6	0.6	1.2	18	194	1.2	2	195			.30	.10	4.2
	Rye (Secale cereale):
70	Whole grain or meal		334	12.5	12.8	2.6	70.4	1.9	1.7	38	330	3.0	6		0	0	.47	.20	1.7
	Flour:
71	Light		356	13.5	9.5	1.2	76.1	0.7	0.7	20	130	2.0	3		0	0	(.29)	.07	0.9	0
72	Medium		356	13.5	10.5	1.5	73.5	1.2	1.0	26	160	2.0	3		0	0	.15	.10	1.3	0
73	Dark		321	13.5	15.8	2.5	66.3	2.3	1.9	52	326	4.4					.47	.21	2.6	0
	Sagopalm See Group 2.
	Sorghum (Sorghum vulgare):
74	Wholegrain		342	12.0	10.0	3.7	72.7	2.2	1.5	22	242	3.8	8	44	0	0	.33	.18	3.9	0
75	Milled		357	14.3	7.6	2.4	74.7	0.6	1.0	17	196	3.6	4		0	0	.10	.03	3.0	0
76	Flour
	Wheat (Triticum aestivum; T. vulgare):
	Wholegrain or meal:
77	Hard, red winter		332	12.5	11.6	2.2	72.1	2.1	1.6	48	382	3.3	5	500	0	0	.37	.12	4.6	0
78	Soft, red winter		329	13.2	8.9	2.0	74.2	1.6	1.7		345			643	0	0
79	White wheat		329	13.5	10.5	2.0	72.4	2.1	1.6	35	350	3.1	4		0	0	.32	.10	4.5
80	Durum		(322)	(14.0)	(12.8)	(1.6)	(69.5)	(2.4)	(2.1)	(48)	(300)				0	0	.22	.10	3.0
	Imported
81	Hard		(330)	(12.5)	(12.3)	(1.8)	(71.7)	(2.3)	(1.7)	(46)	(354)	(3.4)	(3)	(370)	(0)	(0)	(.52)	(.12)	(4.3)	(0)
82	Soft		334	12.0	10.4	1.9	74.2	2.0	1.5	41	310	3.0	3		0	0	.28	.08	4.2	0
	Flour:
83	White, nearly whole grain, 93% extraction		(341)	(12.0)	(8.9)	(1.7)	(76.1)	(1.6)	(1.3)	(31)	(329)	(2.5)			(0)	(0)	(.51)	(.09)	(4.5)	(0)
	80% extraction:
84	Hard red winter		350	12.5	11.3	1.5	74.5	0.3	0.7	26	176	2.0			0	0	.31	.05	3.2	0
85	White wheat		360	12.0	9.0	1.4	77.0	0.4	0.6	18	209	1.2			0	0	.27	.07	2.5	0
	Straight grade (approx. 70% extraction)
86	Hard red wheat		364	12.0	11.5	1.2	74.7	0.3	0.6	16	112	1.1	2		0	0	.18	.06	1.3	0
87	Soft red wheat		364	12.0	9.7	1.0	76.9	0.4	0.4	20	97	1.1			0	0	.08	.05	1.2	0
88	White wheat		364	12.0	8.6	1.0	78.0	0.2	0.4	17	95	1.0	2		0	0	.18	.05	1.3	0
	Imported from USA:
89	Enriched		364	12.0	10.5	1.0	76.1	0.3	0.4	16	87	2.9	2	95	0	0	.44	.26	3.5	0
90	Unenriched		364	12.0	10.5	1.0	76.1	0.3	0.4	16	87	2.9	2	95	0	0	.06	.05	0.9	0
91	Cake or pastry		364	12.0	7.5	0.8	79.4	0.2	0.3	17	73	0.5	2	95	0	0	.03	.03	0.7	0
92	Selfrising flour, enriched, imported from USA		352	11.5	9.3	1.0	74.2	0.4	4.0	265	466	2.9	1,079		0	0	.44	.26	3.5	0
93	Wheat germ		367	9.2	27.9	9.7	49.1	2.1	4.1	65	1,200	6.6	12	(848)	tr.	tr.	2.10	.60	7.0	0
94	Wheat bran		207	11.9	14.6	3.0	66.0	6.8	4.5	132	975	13.8		1,138	0	0	.54	.80?	5.5	0
	Parboiled wheat (bulgur), imported from USA, made from:
95	Club wheat		359	9.0	8.7	1.4	79.5	1.7	1.4	30	319	4.7		262			.30	.10	4.2	0
96	Hard red winter wheat		354	10.0	11.2	1.5	75.7	1.7	1.6	29	338	3.7		229			.28	.08	4.2	0
97	White wheat		357	9.0	10.3	1.2	78.1	1.3	1.4	36	300	4.7		310			.30	.10	4.2	0
	Wheat products:
98	Biscuits, plain		407	8.4	9.0	7.8	74.1		0.7	22	67	1.5					.18	.05	0.4	0
	Breads:
99	Whole meal		248	33.8	8.4	0.8	55.9	0.4	1.1	16	75	1.6	500		0	0	.14	.06	2.0	0
100	White		282	31.6	8.8	1.2	57.3	0.4	1.1	18	74	1.0	530	91			.11	.05	0.9	0
101	Raisin		274	34.0	7.5	1.4	56.3	0.3	0.8	12	70	1.2	450		0	0	.10	.03	0.7	0
102	Steamed
103	Cake, sponge		340	20.3	6.4	3.6	69.0		0.7		106						.05	.03		0
104	Bread crumbs		359	13.6	11.6	2.0	71.6	0.3	1.2	18	95	1.5	550	(680)	0	0	.12	.03	0.8	0
105	Doughnuts		412	21.6	10.9	22.6	43.3	0.3	1.6	229	111
	Gluten products:
106	Freshly made		118	69.8	18.0	0.2	11.8	0.1	0.2	19	44	3.6		38	0	0	.03	.02	0.8	0
107	Mixed with wheat flour, fried		526	1.7	22.9	32.4	42.1	0.2	0.9	161	78	6.4		120
	Macaroni; spaghetti:
	Dried:
108	Enriched		356	13.3	11.0	0.5	74.7	0.1	0.5	22	81	1.9	2	132	0	0	.40	.23	4.0
109	Unenriched		366	11.5	11.5	1.4	74.8	0.3	0.8	15	95	1.2	5		0	0	.12	.04	1.0	0
110	Freshly made		286	30.4	8.3	0.6	60.0	0.2	0.7	29	90	1.0		154	0	0	.06	.01	1.3	0
	Noodles:
111	Dried		357	12.3	10.2	0.8	75.0	0.2	1.7	42	102	1.9	923	101	0	0	.18	.04	2.6	0
112	Cooked		108	75.2	2.7	2.1	19.4	0.1	0.6	21	25	0.8			0	0	.04	.01	0.6	0
113	Seasoned, fried		471	4.0	19.5	24.0	46.5	0.3	6.0	24	80	2.2	2,000		0	0	.01	.02	0.5	0
	Instant:
114	Dried		382	3.5	7.4	0.6	84.3	0.6	4.2	17	41	2.1	501	161	0	0	.16	.19	1.9	0
115	Dried, soaked		294	26.6	6.4	0.3	64.6	0.3	2.1	7	64	2.6	715	125	0	0	.18	.09	1.9	0
116	String		346	16.2	7.0	0.9	75.2	0.3	0.7	31	87	2.3				tr.	.26	.06	0.9	0
117	Strip, fried		321	31.8	5.9	12.8	46.1	0.2	3.4	27	86	4.8		390	0	0	.01	.04	1.2	0

FOOD COMPOSITION TABLE FOR USE IN EAST ASIA

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
	2. STARCHY ROOTS, TUBERS	Percent	Calories	Percent	Grams	Grams	Grams	Grams	Grams	Milligrams	Millgrams	Milligrams	Milligrams	Milligrams	Micrograms	Micrograms	Milligrams	Milligrams	Milligrams	Milligrams
	Arrowhead, oldworld (Sagittaria sagittifolia; S. japonica; S. sinensis):
118	Corms, raw:
a	E.P	0	107	70.6	5.0	0.3	22.4	0.9	1.7	13	165	2.6		729	0	0	.16	.04	1.4	5
b	A.P.; refuse, parings	19	87	57.3	4.0	0.2	18.1	0.7	1.4	10	134	2.1		590	0	0	.13	.03	1.1	4
	Arrowroot, Bermuda (Maranta arundinacea):
	Roots or rhizomes:
119	Raw:
a	E.P	0	125	67.4	1.7	0.2	29.5	2.0	1.2	15	18	1.9					.13	.02	0.5	7
b	A,P.; refuse, parings	20	101	53.8	1.4	0.2	23.6	1.6	1.0	12	14	1.5					.10	.02	0.4	6
120	Dried, E.P.	0	344	13.9	1.4	0	84.4		0.3	19	54	3.4
121	Starch		342	14.8	0.4	0.1	84.5		0.2	7	22	1.2			0	0	.04	0	0
	Banana, common varieties. See Group 6.
	Breadfruit (Artocarpus altlis; A. communis):
	Fruit, mature:
	Yellowish brown:
122	Raw:
a	E.P	0	96	72.9	1.3	0.3	24.7	1.3	0.8	29	40	0.7	13	396		10	.08	.06	1.2	12
b	A.P.; refuse, skin and core	20	76	58.4	1.0	0.2	19.8	1.0	0.6	23	32	0.6	10	317		10	.06	.05	1.0	10
123	Boiled, E.P	0	121	65.2	1.4	0.3	31.7		1.4	24	67	0.4				25	.11	.06	1.3	10
124	Green raw
a	E.P	0	108	69.3	1.3	0.3	28.2		0.9	21	59	0.4			0	0	.12	.06	0.9	17
b	A.P.; refuse, skin and core	20	86	55.5	1.0	.2	22.6		0.7	17	47	0.3			0	0	.10	.05	0.7	14
	Fruit, immature. See Group 6.
	Burdock, great; goba (Arctium lappa):
	Root:
125	Raw:
a	E.P	0	89	76.5	2.5	0.1	20.1	1.7	0.8	50	58	1.2	30	180		0	.25	.08	0.3	2
b	A.P.; refuse, scrapings and trimmings	24	68	58.1	1.9	0.1	15.3	1.3	0.6	38	44	0.9	23	137		0	.19	.06	0.2	2
126	Boiled, E.P	0	102	73.6	0.7	0	24.9	1.7	0.8	43	26	1.4				0	.04	.06	0.3	tr.
	Cassava, bitter, common (Manihot esculenta; M. utilissima):
	Root:
127	Raw:
a	E.P	0	135	65.5	1.0	0.2	32.4	1.0	0.9	26	32	0.9	2	394		0	.05	.04	.6	34
b	A.P.; refuse, brown skin and thin inner layer	27	98	47.9	0.7	0.1	23.7	0.7	0.6	19	23	0.6	1	288		0	.04	.03	0.4	21
128	Dried, E.P.		333	15.7	1.4	0.5	80.6	1.2	1.8	96	81	7.9				0	.06	.05	0.8	0
129	Fermented, E.P.	0	174	56.1	0.5	0.1	42.5		0.8	30	30	0				0	.07
130	Flour or meal		363	901	1.1	0.5	88.2	2.2	1.1	84	37	1.0	11	926			.02	.03	0.6
131	Starch		354	12.0	0.5	0.3	86.9		0.3	0	0	0			0	0	0	0	0	0
132	Grits		362	9.2	1.8	0.4	87.9	2.7	0.7	46	25	0.4					.01	.02	0.4
133	Tapioca, pearls, E.P		358	9.6	1.4	0.4	87.1		1.5	57	163	1.9				0	.04			0
134	Chips (indonesia)	0	349	12.0	0.5	0.2	85.9		1.4	0	0	0				0	0			0
	Cassava, sweet (Manihot dulcis):
	Root:
135	Raw:
a	E.P	0	(138)	(65.2)	(1.0)	(0.4)	(32.8)	(1.0)	(0.6)	(40)	(34)	(1.4)				(tr.)	(.05)	(.04)	(0.6)	(19)
b	A.P.; refuse, scrapings.	27	(101)	(47.7)	(0.7)	(0.3)	(23.9)	(0.7)	(0.4)	(29)	(25)	(1.0)				(tr.)	(.04)	(.03)	(0.4)	(14)
136	Dried	0	(357)	(8.7)	(1.3)	(0.5)	(86.6)	(1.8)	(2.9)	(121)	(118)
	Dasheen. See Taro.
	Devilstongue (Hydrosme rivieri; Amorphophallus rivieri):
137	Tuber, raw, E.P	0	82	78.8	1.2	0.2	19.0	0.8	0.8	43	22	0.6				270	.08			tr.
	Elephant foot. See Giantarum sp.
	Giantarum, whitespot (Amorphophallus campanulatus):
138	Corms, raw:
a	E.P	0	81	78.5	2.0	0.2	18.4	0.7	0.9	38	38	2.4	5	416		0	.06	.02	1.7	6
b	A.P.; refuse, parings	12	72	69.0	1.8	0.2	16.2	0.6	0.8	33	33	2.1	4	367		0	.05	.02	1.5	5
	Goba. See Burdock, great.
	Indian potato. See Group 5.
	Jackfruit. See Group 6.
	Kudzubean, thunberg (pueraria thunbergiana):
	Roots:
139	Raw:
a	E.P	0	113	68.6	2.1	0.1	27.8	0.7	1.4	15	18	0.6
b	A.P.; refuse, skin.	7	106	63.7	2.0	0.1	25.9	0.7	1.3	14	17	0.6
140	Starch	0	340	16.5	0.2	0.1	83.1	0	0.1	35	18	2.0	2		0	0	0	0	0	0
	Lotus, Hindu. see Group 5.
	Matai. See Group 5.
	Plantain;cooking banana (Musa paradisiaca):
	Fruit:
	Raw:
141	Ripe:
a	2 E.P.	0	112	68.2	0.9	0.2	29.7	0.4	1.0	18	38	0.6				475	.15	.06	0.7	11
b	A.P.; refuse, skin.	31	77	47.1	0.6	0.1	20.5	0.3	0.7	12	26	0.4				330	.03	.04	0.5	8
142	Boiled.	0	111	69.1	0.8	0.3	29.4		0.4	9	32	1.2				345	.04	.06	0.6	12
	Potato, white (Solanum tuberosum):
	Tuber:
143	Raw:
a	E.P.	0	82	78.3	2.0	0.1	18.7	0.4	0.9	9	52	0.8	7	396		tr.	.10	.04	1.6	18
b	A.P.; refuse, parings.	13	71	68.1	1.7	0.1	16.3	0.3	0.8	8	45	0.7	6	344		tr.	.09	.03	1.4	16
144	Boiled, without skin.	0	72	81.0	1.9	0.1	16.3	0.3	0.7	7	44	0.87	(2)	(279)		tr.	.06	.02	1.3	11
145	Flakes, mashed and dried		361	7.5	6.0	0.6	84.2	1.6	1.7	24	150	3.17				0	.25	.05	2.0	30
146	Chips, fried		562	4.2	3.6	43.8	45.9	0.9	2.5	18	74	1.6				0		.02	0.5	0
147	Starch		332	17.5	0.1	0.1	82.1	0	0.2	10	38	1.5	2		0	0	0	0	0	0
	Sagopalm (Metroxylon spp.):
148	Meal		357	13.1	1.4	0.2	85.9	0.2	0.4	15	10	1.4	8	36	0	0	.01			0
149	Noodles		330	17.0	tr.	0	81.8	(0.2)	1.2	27	10	0.9	8	35	0	0	0	0	0	0
	Spiny yam. See Yam, Chinese.
	Sweetpotato(Ipomoes batatas):
	Tuber:
	Raw:
150	Pale variety:
a	E.P	0	108	72.3	1.0	0.3	25.6	0.8	0.7	21	50	0.9	31	210		35	.14	.05	0.7	21
b	A.P.; refuse, parings	13	95	63.0	0.9	0.3	22.3	0.7	0.6	18	44	0.8	27	183		30	.12	.04	0.6	18
151	Yellow variety:
a	E.P	0	115	70.7	1.2	0.3	27.1	0.8	0.7	36	56	0.9	36	304		1,680	.12	.05	0.6	30
b	A.P.; refuse, parings	13	100	61.5	1.0	0.3	23.6	0.7	0.6	31	49	0.8	31	264		1,460	.10	.04	.5	26
152	Boiled, yellow, E.P		114	70.7	1.0	0.1	27.4	0.6	0.8	36	56	0.9	36	304			.08	.05	0.4	11
	Dried:
153	Pale variety			7.6	2.5										0	0	.03	.07	0	2
154	Yellow variety			6.6	2.9											695	.12	.11		29
155	Flour		339	13.2	2.2	0.9	80.8	3.0	2.9	50	95	2.0	60	1,187	0	0	.24	.09	1.5	0
156	Starch		336	16.5	0.1	0.1	83.2	0	0.1	35	18	2.0			0	0	0	0	0	0
157	Steamed, dried		301	23.5	1.8	0.8	71.8	2.2	2.1	30	115	1.6	164	150	0	0	.18	.09	1.2	0
	Leaves. See Group 5.
	Taro; dasheen (Colocasia antiquorum; C. esculenta)
	Tuber:
158	Raw:
a	E.P	0	94	75.4	2.2	0.4	21.0	0.8	1.0	34	62	1.2	10	448		tr.	.12	.04	1.0	8
b	A.P.; refuse, skins	16	78	63.5	1.8	0.3	17.6	0.7	0.8	28	52	1.0	8	376		tr.	.10	.03	0.8	7
159	Boiled, E.P	0	124	67.8	1.9	0.3	28.8		1.2	48	48	0.9	11	498		tr.	.08	.05	0.6	4
160	Dried, E.P	0	284	27.0	3.9	0.5	66.7	0.8	1.9	34	166	5.6
161	Poi, 2 finger, 17% solid	0	67	83.0	0.6	0.1	16.0		0.3	11	22	0.4				0	.04	.02	0.3	5
	Yam, Chinese; spiny yam (Dioscorea esculenta):
	Tuber:
162	Raw:
a	E.P	0	102	73.6	1.5	0.2	23.9	0.6	0.8	12	35	0.8	8	366			.10	.01	0.8	15
b	A.P.; refuse, skins	15	87	62.5	1.3	0.2	20.3	0.5	0.7	10	30	0.7	7	311			.09	.01	0.7	13
	Yam, goa (Dioscores aculeata):
163	Tuber, raw:
a	E.P	0	95	75.0	1.5	0.1	22.4		1.0	14	49	0.8				0	.05			4
b	A.P.; refuse, skins	15	81	63.8	1.3	0.1	19.0		0.8	12	42	0.7				0	.04			3
	Yam, Luzon (Dioscorea luzonensis)
164	Tuber, raw:
a	E.P	0	97	74.7	2.5	0.1	22.1	0.4	0.6	60	41	0.7	8	305		0	.11	.02	0.7	18
b	A.P.; refuse, skins	23	75	57.5	1.9	0.1	17.0	0.3	0.5	46	32	0.5	6	235		0	.08	.02	0.5	14
	Yam, sp. (Dioscores spp.):
165	Tuber, raw:
a	E.P	0	108	71.8	2.0	0.1	25.1	0.5	1.0	22	39	1.0	10	294		0	.10	.04	0.7	8
b	A.P.; refuse, skins	13	93	62.5	1.7	0.1	21.8	0.4	0.9	19	34	0.9	9	256		0	.09	.03	0.6	7
	Yam, winged (Dioscrores alata):
166	Tuber, raw:
a	E.P	0	87	76.4	1.9	0.2	19.9	0.6	1.6	38	28	1.1	12	397		5	.10	.04	0.5	6
b	A.P.; refuse, skins	12	77	67.2	1.7	0.2	17.5	0.5	1.4	33	25	1.0	10	349		5	.09	.04	0.4	5
167	Dried, E.P	0	346	12.4	2.8	0.7	82.6	1.5	1.5
	Yambean, tuber. See Group 5.
	Yambean, wayaka; tuber. See Group 5.
	3. GRAIN LEGUMES AND LEGUME PRODUCTS
	Adzuki bean (Phaseolus angularis):
	Seeds:
168	Dried, E.P	0	324	15.0	21.1	1.0	59.5	3.9	3.4	82	313	6.4	14	1,500		tr.	.45	.15	2.2	0
169	Processed; “Azukian”(Japan)	0	349	10.0	24.8	0.4	63.8	1.5	1.0	55	210	7.0				0	.01	.03	0.8	0
170	Boiled, sweetened	0	218	45.3	3.0	0.1	50.7	0.6	0.9	26	66	3.9				0	.05	.01	0.1	0
	Asparagus bean. See Cowpea, yardlong.
	Asparagus pea. See Goabean.
	Bambara groundnut; jugo bean (Voandzeia sub terranea):
171	Whole seed, dried, E.P	0	370	10.1	16.0	6.0	65.0		3.0	85	264	4.2				0	.18			0
	Bengal gram. See Chickpea.
	Blackeyed pea. See Cowpea, catjang.
	Blackgram. See Mungo bean.
	Broadbean; horsebean (Vicia faba; Fabavulgaris):