FOOD COMPOSITION TABLE FOR USE IN EAST ASIA 1972

3. GRAIN LEGUMES AND LEGUME PRODUCTS (contd.)

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
172	Whole seeds, dried, E.P	0	328	13.8	25.0	1.2	56.9	5.1	3.1	104	397	4.2	8	1,123		65	.45	.19	2.4	0
173	Flour, E.P	0	343	11.1	24.4	1.8	59.7	3.4	3.0	66	354	6.3				10	.42	.28	2.7
174	Fried and salted	0	402	7.6	26.4	14.8	47.4	3.8	3.8	73	331	7.1		994		5	.10	.05	1.0	0
	Broadbean products:
175	“Fukimame,” cooked (Japan)	0	258	35.0	9.5	1.0	53.3	2.0	1.2	39	140	2.7				0	.02	.01	0.2	0
176	“Otafukur mame,”cooked (Japan)	0	258	34.7	8.2	0.7	54.9	2.7	1.5	58	140	5.5?				0	.01	.01	0.2	0
	Burma bean. See Lima bean.
	Butter bean. See Lima bean.
	Catjang pea. See Pigeonpea.
	Chickpea; Bengal gram (Cicer arietinum)
177	Whole seeds; dried, E.P	0	362	11.0	19.4	5.6	60.9	2.5	3.1	114	387	2.2	10	1,006		15	.46	.20	1.2	tr.
178	Flour	0	368	9.1	20.1	6.6	59.6	2.5	4.6	100	345	7.0				20	.12	.33	0.7	0
	Cowpea, catjang. See Cowpea, all varieties.
	Cowpea, all varieties (Vigna spp.):
179	Whole seeds, dried, E.P.	0	340	11.5	22.7	1.6	61.0	4.2	3.2	110	382	6.5	6	688		10	.59	.22	2.3	1
	Cowpea, yardlong. See Cowpea,all varieties
	Dhal. See Lentil.
	Dolichos, Australia pea (Dolichoslignosus):
180	Seeds, dried, E.P.	0	340	9.2	24.6	0.8	61.0		4.4	178	388	3.9					.17
	French bean. See Kidneybean.
	Goabean, Indies; asparagus pea; winged bean (Psophocarpus tetragonolobus):
181	Seeds, dried, E.P.	0	405	9.7	32.8	17.0	36.5		4.0	80	200	2.0
	Golden gram. See Mung bean.
	Green gram. See Mung bean.
	Haricot bean. See Kidney bean.
	Hindu cowpea. See Cowpeas, all varieties.
	Horse grain; horse gram; Madras gram
	(Dolichos uniflorus; D. biflorus):
182	Seeds, dried, E.P.	0	354	9.0	28.9	4.1	53.8		4.2	294		8.2
	Horsebean. See Broadbean.
	Horsegram. See Horse grain.
	Hyacinth bean; Indian butterbean (Lablab niger; Dolichos lablab):
183	Whole seeds, dried, E.P.	0	334	12.1	21.5	1.2	61.4	6.8	3.8	98	345	3.9					.40	.12	1.8	0
	Indian bean. See Mung bean.
	Indian butterbean. See Hyacinth bean.
	Jackbean, common (Canavella ensiformis):
184	Whole seed, dried, E.P.	0	348	11.2	21.0	3.2	61.0	7.6	3.6	134	300	8.6	35	750			.65	.13	3.1	2
	Jugo bean. See Bambara groundnut.
	Kidney bean; French bean; navy bean; pinto bean; snapbean; string bean (Phaseolus vulgaris):
185	Whole seeds, dried, E.P.	0	336	12.1	20.3	1.2	62.7	4.8	3.6	86	247	6.9	19	1,151		10	.46	.18	2.0	tr.
186	“Usuramame,” cooked	0	263	35.3	7.4	2.0	54.2	2.1	1.1	45	114	2.5				0	.03	.01	0.3
	Lentil, dhal; split pea (Lens culinaris; L. esculents; Ervum lens):
187	Whole seeds, dried, E.P.	0	340	12.0	20.2	0.6	65.0		2.1	68	325	7.0	29	780			.46	.33	1.3	0
	Lima bean; butter bean; Burma bean (Phaseolus lunatus; P. limensis):
188	Whole seeds, dried, E.P.	0	346	10.5	19.8	1.3	65.4		3.0	90	240	5.6	18	295		tr.	.46	.21	1.4	0
	Madras gram. See Horse grain.
	Mung bean; Indian bean; red bean; green gram; golden gram (Phaseolus aureus; Vigna radiata), E.P.:
189	Whole seeds, dried	0	341	10.6	22.9		61.8	4.4	3.5	105	330	7.1	6	1,132		55	.53	.26	2.5	4
	Strip or noodle (long rice):
190	Dried	0	340	16.5	0.3	0.2	82.8	0	0.2	20	20	1.6		139		0	.05	.01	0.2	1
191	Dried, soaked, drained		172	57.8	0.1	0.1	41.9	0	0.1	10	5	1.4	8	25			.01	.02	tr.
192	Boiled	0	79	80.6	tr.	0.1	19.3		tr.	12	4	0.8					tr.	tr.	tr.	0
193	Starch, dried	0	356	12.0	1.7	0.3	85.4		0.6	35	43	1.3	7	5		0	tr.	tr.	tr.	0
	Prepared foods:
194	Molded “Mook” (Korean product)	0	117	70.5	4.5	0.1	24.8	0.2	0.1	58	230	2.5					.20	.16	1.3	0
195	Starch jelly	0	19	95.3	tr.	tr.	4.6	0	0.1	22	1	0.9		11
	Powdered, instant products, sugar and flour added:
196	Green bean	0	376	3.5	8.0	1.5	82.4	0.9	4.6	23	130	1.7	2	423			1.20	.05	0.8
197	Red bean	0	404	3.1	6.9	4.0	85.3	0.5	0.7	30	90	1.1	3	324			.07	.07	0.6
	Mung bean; black gram; urd (Phaseolusmungo; Vigna mungo):
198	Whole seeds, dried, E.P.	0	344	10.6	21.0	1.6	63.4	4.4	3.4	110	348	8.4		171		20	.58	.20	2.3	2
199	Starch	0	370	12.2	2.4	3.8	81.1		0.5	50	100	1.0				0	0			0
	Navy bean. See Kidney bean.
	Peanut; groundnut (Arachis hypogaea):
200	Raw:
a	E.P.	0	303	42.2	15.0	19.4	21.8	1.1	1.6	56	245	2.1	4	421		20	.97	.18	9.7	11
b	A.P.; refuse, shell	35	197	27.4	9.8	12.6	14.2	0.7	1.0	36	159	1.4	3	274		15	.63	.12	6.3	7
201a	Boiled, E.P.	0	316	45.7	14.4	26.3	11.4	1.3	2.2	45	178	1.5	6	462		15	.56	.12	8.4	5
b	A.P.; refuse, shell	48	164	23.8	7.5	13.7	5.9	0.7	1.1	23	98	0.8	3	240		10	.29	.06	4.4	3
202a	Dried, E.P.	0	548	7.3	23.4	45.3	21.6	2.1	2.4	58	357	2.2	(5)	(662)		0	1.00	.13	16.8	0
b	A.P.; refuse, shell	35	356	4.8	15.2	29.4	14.0	1.4	1.6	38	232	1.4	(4)	(430)		0	.65	.08	10.9	0
203	Roasted, with shell:
a	E.P.	0	557	7.1	27.1	48.1	14.8	2.4	2.9	48	376	2.3	5	694		40	.53	.17	15.3	5
b	A.P.; refuse, shell and skin	40	335	4.2	16.3	28.9	8.9	1.4	1.7	29	226	1.4	3	416		25	.32	.10	9.2	3
204	Roasted, without shell:
a	E.P.	0	563	5.2	28.6	47.0	15.4	2.1	2.9	45	401	1.8	4	475		tr.	.24	.14	14.5	3
b	A.P.; refuse, skin	4	540	5.0	27.4	46.0	14.8	2.0	2.8	43	385	1.7	4	456		tr.	.23	.13	13.9	3
205	Roasted, salted	0	566	2.2	23.3	45.2	26.2	2.8	3.1	74	180	1.6	293	662			.(.32)	(.13)	(17.1)
206	Parched, E.P.	0	571	4.5	26.3	48.2	18.8	1.8	2.2	57	380	1.9	3			0	.20	.08	12.0	0
207	Parched, seasoned, E.P.	0	571	3.0	26.3	47.5	20.3	1.5	2.9	60	380	2.2	600			0	.20	.07	11.0	0
208	Fried, without skin	0	569	6.4	18.1	48.4	24.9	2.5	2.2	55	107	2.0		557
	Peanut products, E.P:
209	Flour, defatted,	0	(371)	(7.3)	(47.9)	(902)	(31.5)	(2.7)	(4.1)	(104)	(720)	(3.5)	(9)	(1,186)		0	(.75)	(.22)	(27.8)	0
210	Peanut butter, salt added	0	585	1.8	24.9	48.8	22.2	1.8	2.3	66	380	2.4	(607)	(670)		0	.40	.12	13.6	0
211	Milk	0	29	93.9	3.1	1.6	1.2	0	0.2	6	36	0.8					.14	.01	1.4	0
212	Cake, defatted	0	348	9.4	42.0	6.3	36.7	2.9	5.6	294		9.3
213	Cake, defatted, fermented	0	187	57.0	13.0	6.0	22.6		1.4	96	115					0	.09			0
	Peas, garden pr firld )Pisum spp.), E.P.:
214	Whole seed, dried	0	333	13.6	22.2	1.4	60.1	6.0	2.7	57	303	4.4	11	295		70	.77	.18	3.1	0
215	Parched, salted	0	360	6.3	23.3	1.3	65.8	3.6	3.3	1,000?	320	7.2	800			10	.20	.10	2.2	0
216	“Ugisumame,” (Japan) cooked	0	271	32.7	8.5	1.7	55.8	2.4	1.3	20	143	2.7				tr.	.02	.01	0.3	0
	Pigeonpea; catang pea (Cajanus cajan; C. indicus):
217	Whole seed, dried, E.P	0	339	11.5	20.4	1.2	63.4	4.4	3.5	103	224	4.9	26	654		160	.49	.21	2.2	0
	Pinto bean. See Kidney bean.
	Red bean. See Mung bean.
	Rice bean (Phaseolus calaratus; Vignacalcarata):
218	Seeds, dried, E.P.	0	335	14.0	18.5	1.0	64.5		2.0	80	400	5.0				0	.30	.21	2.4	9
	Soybean (Glycine max; G. hispida; G. soja) whole immature seeds. See Vegetables. whole mature seeds, dried, E.P.:
219	Yellow	0	400	10.2	35.1	17.7	32.0	4.2	5.0	226	546	8.5		1,504		10	.66	.22	2.2	0
	whole, mature seds, drie, E.P.:
220	Black	0	385	12.3	33.3	15.0	35.4	4.3	4.0	213	509	9.5		410		10	.65	.23	2.8	0
221	Whole immature seeds, dried, E.P	0	336	14.7	35.0	6.4	39.7	5.4	4.2	233	507
	Whole seeds:
	Salted, E.P.:
222	Black	0	330	20.1	18.1	9.4	46.3	8.5	6.1	29	163	1.1	480	336	0	520	.07	.27	18.6
223	Green	0	355	18.3	31.3	16.7	26.1	3.9	7.6	197	456	7.3		11,751
224	Green, soaked	0	176	60.0	15.2	7.0	15.8	5.0	2.0	75	263	9.1		122
225	Fried, E.P	0	487	3.4	29.9	30.5	31.4	5.6	4.8	230	565	10.2?		1,791			.45	.15	2.0	0
226	Fermented(Natto)	0	158	52.7	14.7	8.3	9.3	1.5	15.0	142	135	7.9	4,842	580		30	.06	.27	0.6	9
227	Pickled	0	320	26.0	22.1	11.6	36.0	6.0	4.3	59	221	4.1		739
228	Roasted	0	429	6.0	29.8	19.5	39.9	3.8	4.8	189	540	7.5				90	.40	.16	2.0	0
229	Flour, made from roasted soybeans	0	429	6.0	29.8	19.5	39.9	3.8	4.8	189	540	7.5				90	.40	.16	2.0	0
	Defatted soybeans, E.P:
230	Whole seeds	0	322	8.0	49.0	0.4	36.6	3.0	6.0	220	550	8.4	4			0	.45	.15	2.0	0
	Soybean products:
231	Curd, unpressed	0	33	93.0	3.1	1.9	1.5		0.5	114	38	0.8	4	119			.06	.4	0.1
	Curd, tofu, raw:
232	Plain	0	63	86.7	7.9	4.1	0.4	0.1	0.9	150	104	2.2	12	151		0	.04	.02	0.4.	0
233	“Kinugoshi,” Japanese preparation.	0	46	89.7	4.9	2.8	1.5	0	1.1	150	56	1.1				0	.02	.02	0.3	0
234	“Fukuroiri,” Japanese prepration.	0	48	89.5	5.1	2.8	1.6	0	1.0	120	50	1.2				0	.03	.02	0.3	0
	Curd, tofu, fried:
235	Moist type	0	157	69.2	10.3	19.0	1.1		0.4	310	167	4.7	23	121				0
236	Dried type, reg. size	0	258	51.4	21.0	19.8	4.7	0.1	3.1	284	644.	10.6		594		0	.17	.05	0.1	0
237	Dried type, small size	0	503	8.0	36.2	37.7	15.2	tr.	2.9	191	574	9.4		300
238	Canned	0	302	47.4	21.6	25.1	4.1	0.2	1.8	530	330	5.2	8	120			.02	.02	0.1
239	“Abura age,” Japanese presentation.	0	346	44.0	18.6	31.4	4.6	0.1	1.4	300	230	4.2	20			0	.02	.02	0.5	0
240	Curd, roasted	0	82	83.0	8.8	5.1	2.1	0	1.0	180	120	1.9				0	.03	.02	0.3	0
	Curd, tofu, fermented:
241	Homeprepared	0	97	78.8	12.0	6.0	1.3	0.2	1.9	131	205	5.7		122		0	.06	tr.	0.2	0
242	Jarred	0	175	52.0	13.5	8.4	14.8	1.2	11.6	165	182	5.7	458	158		20	.04	.18	0.7	0
	Curd tofu:
243	Dried, spongy square	0	219	34.1	21.9	38.1	4.6		1.3	145	11					0	.35			0
244	Preserved	0	75	63.2	8.5	5.0	0.9		22.4	105	98	3.2	7,456	149		0	.02	.02	tr.	9
245	Dried, ropelike	0	387	11.0	45.1	16.2	23.3		4.4	328		1.1								0
246	Commercial (fermented with chilipepper), jarred, E.P	0	79	74.9	7.8	5.0	2.5	1.2	9.8	10	37	1.0	3,700	55	100	40	.01	.05	0.5
247	Curd cheese	0	135	70.9	12.5	8.1	6.0		2.5	188	222	5.6				25	0	.14	0.5	0
	Curd sheet (milk clot sheet):
248	Moist type	0	285	43.2	29.9	18.8	5.9	0.1	2.2	508	375	3.8		169		0	.07	.10	0
249	Dried type	0	461	6.8	47.0	28.4	14.9	0.1	2.9	245	494	9.5	124	463			.42	.16	1.5	0
250	Pickled (in soysauce)	0	117	65.9	9.7	6.0	8.2	0.3	10.2	157	205	12.3		269
	Curdcake, pressed, raw:
251	Plain	0	113	76.0	13.3	6.5	3.1	0.2	1.1	136	145	2.8		154		20	.06	.03	.02	0
252	Fermented	0	162	59.5	10.1	5.0	21.3		4.1								.05	.12		0
253	Spiced	0	179	56.6	16.4	9.1	11.3	0.2	6.6	112	306	6.8		180		0	.03	.03	0.8	0
254	Strips, semidry	0	342	34.1	30.3	23.4	10.1		2.1	535	320	5.0				0	.30	.13	1.1	0
	Miso(Japan):
255	Plain	0	199	44.4	12.5	6.4	25.1	1.4	11.6	80	170	5.6				0	.06	.13	1.3	0
256	Sweet(5.3% salt added)	0	178	49.0	10.0	1.7	31.8	1.0	7.5	70	120	3.0	2,100			0	.05	.10	1.5	0
257	Salty, light.(10.4% salt added)	0	172	46.0	10.2	2.4	28.6	1.8	12.8	60	149	2.6	4,100			20	.03	.09	0.9	0
258	Salty, dark (11.7% salt added)	0	156	50.0	14.0	5.0	16.2	1.9	14.8	115	190	4.0	4,600			0	.03	.10	1.5	0
259	“Mamemiso”(9.7% salt added)	0	180	47.5	16.8	6.9	15.8	2.2	13.0	140	240	6.5	3,800			0	.04	.12	1.2	0
260	Powered (18.5% salt added)	0	303	5.0	23.6	9.0	35.8	3.6	26.6	180	320	8.0	7,500			0	.05	.15	2.0	0
	Paste:
261	plain	0	148	59.3	10.9	4.8	17.1	2.7	7.9	86	97	4.8	761	180		5	.09	.10	0.3	1
262	Fermented	0	194	48.6	11.6	5.2	27.2		7.4	55	365	1.3	761	334		80	.07	1.19		tr.
263	Red pepper added	0	185	52.7	8.1	4.1	30.2	3.5	4.9	126	72	13.6				0	.35	.35	1.5	0
264	Sweet	0	192	47.0	5.4	1.2	40.1	2.7	6.3	32	104	5.7		183
265	Malt	0	39	90.2	3.8	1.0	4.2	0.5	0.8	32	49	0.8				105	.15	.13	0.8	16
	Soybean milk:
266	Unenriched,	0	37	91.4	2.8	1.5	3.6	0.1	0.7	18	36	1.2	15	58		30	.05	.02	0.3	0
	Soymilk, “Kaset”(Thailand):
267	Canned, concentrated	0	114	74.5	6.2	4.1	14.4	0	0.8	40	105	1.2	143	136			.04	.12	0.1	0
268	Fluid	0	54	87.0	2.5	1.1	9.0	0	0.4	19	39	0.4
269	Saridele, a mixture of soybeans, sesame seeds or peanuts, with vita mins and calcium added(Indonesia)	0	446	3.0	30.0	20.0	43.0		4.0	450	500	4.0				1,200	.70	1.00		10
	Soybean sauce:
270	Dark, thick	0	86	57.4	5.5	0.6	15.1	0.6	21.4	85	82	4.4	90?	270		0	.20	3.32?	1.2	0
271	Light, thin	0	55	70.6	5.2	0.5	8.1	0	15.6	65	76	4.8	93?	61?		0	.04	.17	0.9	tr.
272	Unspecified	0	39	75.5	5.3	1.3	2.5	0	15.4	59	100	4.9	5,713	186
	Sprout. See Group 5,
273	“Tempeh,”fermented soybean product(Indonesia)	0	149	64.0	18.3	4.0	12.7		1.0	129	154	10.0				30	.17			0
274	“Budomame,”cooked(Japan)	0	285	36.0	16.4	9.8	35.8	2.2	2.0	67	200	2.8				0	.50	.03	0.4	0
	Soybean residue:
275	Liquid	0	423	6.4	36.7	18.2	35.2	11.0	3.5	398	491	4.9				0	.23	.12	0.6	0
276	Powder		67	83.9	3.4	1.5	10.4	1.8	0.8	86	41	3.0		95		0	.04	.02	0.1	0
	Tahitichestnut. See Group 4.
	Urd. See Mungo bean.
	Velvetbean, sp.(Mucuna utilis; Stizolobium utils):
	Seeds, E.P.:
277	Dried	0	332	15.0	24.0	3.0	55.0		3.0	130	200	2.0				40	.30	.17	2.4	0
278	Moldtreated	0	141	64.0	10.2	1.3	23.2		1.3	42	15	2.6				0	.09			0
	Winged bean. See Goabean, Indies.
	4. NUTS AND SEEDS
279	Acorn (Quercus spp.); “Mook” (Korean preparation)	0	48	88.1	0.2	0.1	11.4	0.5	0.2	12	314	0.2				10	.02	40	0.5	0
	Almond (Prunus amygdaus; P.communis)
280	Unbanched, dried:
a	E.P	0	603	4.8	21.0	54.9	17.3	3.0	2.0	282	485	5.2	14	432		5	.25	.67	6.0	tr.
b	A.P.; with shells; refuse, shells	45	332	2.6	11.6	30.2	9.5	1.6	1.1	155	267	2.9	8	238		tr.	.14	.37	3.3	tr.
281	Rosted and salted,E.P	(0)	(627)	(0.7)	(18.6)	(57.7)	(19.5)	(2.6)	(3.5)	(235)	(485)	(4.7)	(198)	(773)		(0)	(.05)	(.67)	(3.5)	(0)
282	Instant product, powdered, sugar and four added	0	445	1.7	3.6	11.2	83.2	2.4	0.3	31	60	0.7	10	20			.01	.13	0.2
	A pricot (Prunnus armeniaca):
283	Kerne,dried, E.P	0	549	8.0	29.0	47.3	12.9	3.0	2.8	140	276	4.4		716	0	.14		.49	1.6
	Betelnut palm; arecanut (Areca cateche; A cathecu):
284	Nuts, dried.E.P	0	394	12.3	6.0	10.8	69.4	15.9	1.5	542	63	5.7	76	446	0	0	.17	.69	0.6	tr.
	Brazinut (Berthoetia excesa):
285	Nuts dried:
a	E.P	0	644	4.7	17.4	65.0	9.6	3.9	3.3	169	620	3.6	2			5	.20	.69	.02	2
b	A.P.; with shells; refuse, shells	50	322	2.4	8.7	32.5	4.8	2.0	1.6	84	310	1.8	1			tr.	.10	.34	0.1	1
	Breadfruit (Artocarpus altills):
	Seeds dried:
286	Raw:
a	E.P	0	434	20.2	15.1	29.0	34.0	2.5	1.7	66	320	6.7	41	380	0	280	.88	.55	0.8	12
b	A.P.; refuse, shells	32	295	13.7	10.3	19.7	23.1	1.7	1.2	45	218	4.6	28	258	0	190	.60	.37	0.5	8
287	Boiled:
a	E.P	0	70	83.0	2.9	1.2	12.4	0.8	0.5	29	59	0.3					.14	.08	2.5
b	A.P.; refuse, soft shells	64	25	29.9	1.0	0.4	4.5	0.3	0.2	10	21	0.1					.05	.08	0.9
	Candlenuttree (Aleurites moluccana):
288	Seeds, dried, E.P.	0	626	7.0	19.0	63.0	8.0		3.0	80	200	2.0				0	.06			0
	Cshew,common (Anacardium occidetale):
	Nutts:
289	Dried:
a	E.P	0	568	4.0	18.4	46.3	28.7	0.6	2.6	28	462	3.6	26	420		5	.25	.34	2.4	1
b	A.P.; with shells; refuse, shells	70	170	1.2	5.5	13.9	8.6	0.2	0.8	8	139	1.1	8	126		tr.	.08	.10	0.7	tr.
290	Rosted with oil, E.P.	0	543	13.4	18.3	49.3	16.4	0.7	2.6	32	411	3.9	16	369			.36	.34	1.4	tr.
	Chestnut, European (Castanes sativa),Whole:
291	Raw:
a	E.P.	0	201	50.5	3.7	1.4	43.4	1.2	1.0	15	91	1.7	16	844			(.23)	(.23)	(0.6)
b	A.P.; with shells; refuse, shells	20	161	40.4	3.0	1.1	34.7	1.0	0.8	12	73	1.4	13	675			(.18)	(.18)	(0.5)
292	Dried:
a	E.P	0	374	8.9	6.5	3.9	78.3	2.7	2.4	60	191	2.9					.29	32	1.0	15
b	A.P., with shells;refuse, shells	20	299	7.2	5.2	3.1	62.6	2.2	1.9	48	153	2.3					.23	.26	0.8	12
293	Roasted:
a	E.P.	0	254	37.5	4.1	1.8	55.1	1.4	1.5	37	150	1.6	21	514			.21		0
b	A.P.; refuse shells	22	198	29.2	3.2	1.4	43.0	1.1	1.2	29	117	1.2	16	401			.16		0
294	Boiled:
a	E.P.	0	266	34.3	4.8	1.5	58.1	1.5	1.3	31	89	1.5					.26	.21	1.4
b	A.P.; refuse shells;	25	200	25.7	3.6	1.1	43.6	1.1	1.0	23	67	1.1					.20	.16	1.0
	Chestnut, Chinese (Castanea mollissima), whole:
295	Raw:
a	E.P	0	223	44.6	6.6	1.5	46.1		1.2	20	93	2.1				120	.16	.18	0.8	36
b	A.P.; with shells; refuse, shells	22	174	34.8	5.1	1.2	36.0		0.9	16	72	1.6				95	.12	.14	0.6	28
296	Rosted:
a	E.P.	0	246	40.2	3.0	2.0	53.7	2.9	1.1	29	59	1.1					.15	.09	1.5	5
b	A.P.; refuse shells;	25	184	30.2	2.2	1.5	40.3	2.2	0.8	22	44	0.8					.11	.07	1.1	4
	Chestnut, Japanese (Castanea crenata), whole:
297	Raw:
a	E.P.	0	170	57.4	3.0	0.6	38.0	1.0	1.0	34	80	1.6	16				.38	.18	1.6	29
b	A.P., with shells; refuse, shells	34	112	37.8	2.0	0.4	25.1	0.7	0.7	22	53	1.0	10				.25	.12	1.0	19
	Coconut,(Cocos nucifera), mature Kernel:
298	Mature, raw:
a	E.P.	0	312	51.7	3.2	28.2	16.0	3.2	0.9	23	112	2.5	7	555		0	.05	.03	0.6	3
b	A.P., with shells; refuse, hard	52	150	24.8	1.5	13.5	7.8	1.4	0.4	11	54	1.2	3	266		0	.02	.01	0.3	1
299	Immature, raw:
a	E.P.	0	77	84.0	1.4	3.6	10.3	0.4	0.7	42	56	1.0	51	257		0	.04	.03	0.8	6
b	A.P., refuse, husk, shells and water	84	12	13.5	0.2	0.6	0.1	0.1	7	9	0.2	8	41		0	.01	tr.	0.1	1
300	Dried powdered sweetened, E.P	0	668	2.0	6.5	65.2	24.4	3.4	1.9	11	186	2.2	14	967			.01	.01	.01
	Cream , mik and water, See Group 13.
301	Presscake (Indonesia)	0	368	16.0	23.0	15.0	40.0		6.0	137	433	41.5				0	0			0
302	Presscake, moded(Indonesia)	0	119	72.5	4.4	3.5	18.3		1.3	27	100	2.6				0	.08			0
	Colonut (Cola acuminata ; c, nitida):
	Nut :
303	Raw, E.P.	0	148	62.9	2.2	0.4	33.7	1.4	0.8	58	86	2.0				25	.03	.03	0.6	54
304	Dried, E.P	0	351	11.5	5.8	1.5	78.3		2.9	108	76	6.0					.06
	Durian, civet (Durio zibethinus):
	Seeds :
305	Raw:
a	E.P.	0	190	51.5	2.6	0.4	43.6		1.9	17	68	1.0	3	962		250		.05	0.9
b	A.P.;seed coat	50	95	25.7	1.3	0.2	21.8		1.0	8	34	0.5	2	486		125		.02	0.4
306	Cooked:
a	E.P.	0	195	51.1	1.5	0.2	46.2	0.7	1.0	39	87	0.6					.03	.05	0.9
b	A.P.;refuse seed coat	27	142	37.5	1.1	0.1	33.7	0.5	0.7	28	64	0.4					.02	.04	0.6
	Euryale, Gordon; foxnut (Euryae ferox):
307	Seed, dried,E.P	0	346	13.6	8.3	0.3	77.2	0.2	0.6	39	86	1.2		57
	Foxbut, See euryae, Gordon.
	Galo nut (Anacolos luzoniensis):
308	Pup, raw :
a	E.P.	0	101	74.3	3.2	0.4	21.3	0.8	0.8	27	50	1.3				725	.07	.08	1.1	20
b	A.P.;refuse,seed and shell	71	29	21.6	0.9	0.1	6.2	0.2	0.2	8	14	0.4				210	.02	.02	0.3	6
309	Seeds, boied :
a	E.P.	0	229	44.9	3.6	2.6	47.9	1.8	1.0	23	127	1.0					.14	.14	0.9	9
b	A.P.;refuse, pup and shell	73	62	12.1	1.0	0.7	12.9	0.5	0.3	6	34	0.3					.04	.04	0.2	2
310	Pulp and Seeds, raw :
a	E.P.	0	165	59.6	2.5	1.8	34.8	1.9	1.3	25	65	1.8				410	.10	.10	1.9	21
b	A.P.;refuse, shell	13	144	51.8	2.2	1.6	30.3	1.6	1.1	22	56	1.6				355	.09	.08	1.6	18
	Gingey, See Sesame, oriental.
	Ginkgo seeds (Ginkgo biloba):
311	Whole,raw,dried:
a	E.P.	0	185	54.1	4.8	1.6	38.1	0.6	1.4	5	150	1.2	7	523		180	.24	.12	2.8	25
b	A.P.;refuse, shells	24	140	41.1	3.6	1.2	29.0	0.4	1.1	4	114	0.9	5	397		135	.18	.09	2.1	19
	Canned packed in water, solids
312	only, E.P	0	126	68.6	2.4	0.9	27.1	0.1	1.0	10	48	0.5	320	160		80	.07	.02	0.1
	Flamboyantree (Deonix regia; Poinciana regia); seeds :
313	Raw :
a	E.P.	0	65	82.8	6.1	0.9	8.9		1.3	116	66	1.1	1	395		300		.20	0.8
b	A.P,; refuse,pod	50	32	41.5	3.0	0.4	4.5		0.6	58	33	0.6	tr.	198		150		.10	0.4
314	Dried, boied,E.P	0	102	73.8	7.2	0.7	17.5		0.8	86	160	1.2	5	120		0	.21	.04	1.4
	Hazel ;filbert (Coryus aveana):
315	Nuts,dried :
a	E.P	0	587	7.4	15.2	54.2	19.8	3.1	3.4	186	428	4.2		967		10	.16	.41	5.0	2
b	A.P.,with shell; refuse, shells	58	247	3.1	6.4	22.8	8.3	1.3	1.4	74	180	1.8		406		5	.07	.17	2.1	1
	Hemp seeds (Cannabis sativa):
316	Whole:
	E.P.	0	421	13.6	27.1	25.6	27.6	20.3	6.1	120	970	12.0				5	.32	.17	2.1	0
	Horse chestnuts Japanese (Aescuus turbinata):
317	Whole,raw:
a	E.P	0	369	14.3	2.6	6.1	75.9	3.9	1.1	240					0	0			1.4	0
b	A.P.; refuse, shell;	35	240	9.3	1.7	4.0	49.3	2.5	0.7	156					0	0			1.4	0
	Jarkfruit; jackfruit(Artocarpus heterophylla):
	Seeds:
318	Raw :
a	E.P	0	151	60.9	4.3	0.4	32.6	1.5	1.8	35	126	1.2	22	841	0	25	.18	.05	0.5	17
b	A.P.;refuse, soft shell	20	120	48.8	3.4	0.3	26.1	1.2	1.4	28	101	1.0	18	673	0	20	.14	.04	0.4	14
319	Boiled :
	E.P	0	161	58.8	5.0	0.2	34.8	1.2	1.2	37	73	0.7					.08	.05	0.4	8
	Jointfir spinach (Gnetum gnemon):
320	Nuts, dired, fattened, E.P.	0	345	13.0	12.0	1.5	71.5		2.0	100	400	5.0				0	.20			0
	Larch (Larix sp.):
321	Seeds, dried, E.P	0	662	5.5	15.8	68.2	9.0	0.9	1.5	13	165	4.7				30	.33	.10	7.0	0
	Lotus, Hindu (Neumbo muciferum; N.speciosum):
	Seeds:
322	Raw:
a	E.P.	0	88	77.0	5.2	0.5	16.1	1.1	1.2	76	164	1.4	4	383		0	.15	.06	1.8	10
b	A.P.; refuse, shell	47	47	40.8	2.8	0.3	8.5	0.6	0.6	40	87	0.7	2	203		0	.08	.03	1.0	5
323	Dried :
a	E.P.	0	334	14.3	14.2	2.3	65.3	2.1	3.9	119	466	6.1	42	807		30	.64	.15	1.6	0
b	A.P.; refuse, heart	4	321	13.8	13.6	2.2	62.7	2.0	3.7	114	447	5.8	40	775		30	.61	.14	1.5	0
324	Preserved,E.P	0	310	23.1	4.7	0.8	70.5	0.8	0.9	56	132	2.2		138
	Macadamia ; queensland nut (Macadamiaternifolia):
325	Nut, dried:
	E.P.	(0)	(691)	(3.0)	(7.8)	(71.6)	(15.9)	(2.5)	(1.7)	(48)	(161)	(2.0)		(264)		(0)	(.34)	(.11)	(1.3)	0
326	Roasted, E.P.		(691)	(3.0)	(7.8)	(71.6)	(15.9)	(2.5)	(1.7)	(48)	(161)	(2.0)		(264)		(0)	(.27)	(.10)	(1.2)	(0)
	Maibarchestnut. See Pachira, sp
	Marang (Artocarpus odora tissima):
327	Seeds, boiled, E.P.	0	232	48.5	2.6	6.1	42.2	0.7	0.6	27	117	0.6					.26	.04	0.6
	Pachira, sp,; Maabarchestnut (Pachiramacrocarpa):
328	Nut, raw, dried:
a	E.P.	0	530	5.4	16.0	39.2	35.9	12.4	3.5	83	286	3.8	72	663	0	1,230	.03	.06	3.8	24
b	A.P.; refuse, shell	28	381	4.0	11.5	28.2	25.8	8.9	2.5	60	206	2.7	52	477	0	885	.02	.04	2.7	17
	Peanut. See Group 3.
	Pecan (Carya illinoinensis; C, olivaeformis):