FOOD COMPOSITION TABLE FOR USE IN THE NEAR EAST

Table I
PROXIMATE COMPOSITION, MINERAL AND VITAMIN CONTENT OF FOODS

CEREALS AND GRAIN PRODUCTS


NO	FOOD		REFUSE	DATA AS	FOOD ENERGY		MOISTURE	PROTEIN	TOTAL LIPID	TOTAL CARBOHYDRATE	FIBRE	ASH
NO	FOOD		%		KCAL	KJ	G	G	G	G	G	G
	BARLEY (Hordeus vulgare)
1	-malted			EP	319	1333	11.8	10.5	1.6	74.3	2.3	1.8
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	319	1333	11.8	10.5	1.6	74.3	2.3	1.8
2	-whole grain or meal			EP	327	1370	9.1	9.9	3.0	74.1	6.1	3.9
		C.V. (%)						14.8	28.0		20.8	48.9
		NO. OF SAMPLES					( 8)	( 38)	( 38)		( 37)	( 34)
			0	AP	327	1370	9.1	9.9	3.0	74.1	6.1	3.9
	BISCUIT
3	-cookie type			EP	464	1941	3.5	8.0	17.3	69.6	1.1	1.6
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	464	1941	3.5	8.0	17.3	69.6	1.1	1.6
	BREAD
4	-aish merahra, maize and fenugreek			EP
		C.V. (%)
		NO. OF SAMPLES
			0	AP
5	-Arabic, white			EP	284	1188	23.9	9.2	0.8	64.6	1.2	1.5
		C.V. (%)					33.2	17.8
		NO. OF SAMPLES					( 4)	( 4)	( 3)		( 3)	( 3)
			0	AP	284	1188	23.9	9.2	0.8	64.6	1.2	1.5
6	-baladi, brown			EP	244	1021	33.8	8.9	0.6	54.8	0.8	1.9
		C.V. (%)					10.8	18.6	39.6			19.8
		NO. OF SAMPLES					( 4)	( 5)	( 4)		( 2)	( 4)
			0	AP	244	1021	33.8	8.9	0.6	54.8	0.8	1.9
7	-baladi, brown, toasted			EP
		C.V. (%)
		NO. OF SAMPLES
			0	AP
8	-baladi, white			EP	271	1136	33.1	7.9	0.3	57.5	0.7	1.2
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	271	1136	33.1	7.9	0.3	57.5	0.7	1.2
9	-barbari			EP	274	1145	31.9	8.2	0.5	57.3	0.5	2.0
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	274	1145	31.9	8.2	0.5	57.3	0.5	2.0
10	-barley			EP	282	1182	26.5	10.9	2.8	58.2	3.2	1.6
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	282	1182	26.5	10.9	2.8	58.2	3.2	1.6
11	-chapati, made with maize flour			EP	301	1259	27.2	9.0	2.0	60.7	1.8	1.0
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 2)	( 2)
			0	AP	301	1259	27.2	9.0	2.0	60.7	1.8	1.0
12	-chapati, made with pearl millet flour			EP	295	1233	28.1	5.9	1.5	63.0	1.7	1.5
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 2)	( 2)
			0	AP	295	1233	28.1	5.9	1.5	63.0	1.7	1.5
13	-chapati, made with white wheat flour			EP	292	1222	28.4	4.3	1.1	64.4	0.6	1.8
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	292	1222	28.4	4.3	1.1	64.4	0.6	1.8
14	-chapati, made with whole wheat flour			EP	259	1084	30.9	8.8	1.2	57.4	0.8	1.6
		C.V. (%)					9.2	6.6	10.7		15.7	7.4
		NO. OF SAMPLES					( 6)	( 6)	( 6)		( 6)	( 6)
			0	AP	259	1084	30.9	8.8	1.2	57.4	0.8	1.6
15	-fino or French, 72% ext. flour, toasted			EP
		C.V. (%)
		NO. OF SAMPLES
			0	AP
16	-fino or French, 72% extraction flour			EP	293	1228	28.0	8.7	0.2	62.3	0.0	0.8
		C.V. (%)
		NO. OF SAMPLES					( 6)	( 3)	( 1)		( 1)	( 1)
			0	AP	293	1228	28.0	8.7	0.2	62.3	0.0	0.8
17	-fino or French, 82% extraction flour			EP				6.6	0.3		0.2	1.5
		C.V. (%)
		NO. OF SAMPLES						( 1)	( 1)		( 1)	( 1)
			0	AP				6.6	0.3		0.2	1.5
18	-ghandy sweet			EP	335	1400	21.7	8.5	4.2	64.3	1.0	1.3
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	335	1400	21.7	8.5	4.2	64.3	1.0	1.3
19	-hamburger			EP	292	1220	29.7	6.2	1.2	62.2	0.7	0.6
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	292	1220	29.7	6.2	1.2	62.2	0.7	0.6


NO.	DATA AS	CALCIUM	PHOSPHORUS	IRON	SODIUM	POTASSIUM	MAGNESIUM	THIAMINE	RIBOFLAVIN	NIACIN	RETINOL	BETA CAROTENE EQUIVAL.	ASCORBIC ACID
NO.	DATA AS	MG	MG	MG	MG	MG	MG	MG	MG	MG	MCG	MCG	MG
1	EP	35	290	5.0				0.31	0.10	4.6
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)
	AP	35	290	5.0				0.31	0.10	4.6
2	EP	53	277	4.5	75	635		0.32	0.16	5.2			0
		48.4	24.4	20.9				17.5
		( 6)	( 9)	( 6)	( 3)	( 3)		( 4)	( 3)	( 3)			( 1)
	AP	53	277	4.5	75	635		0.32	0.16	5.2			0
3	EP							0.08	0.10	0.5
								( 1)	( 1)	( 1)
	AP							0.08	0.10	0.5
4	EP			9.5
				( 1)
	AP			9.5
5	EP	38	74	0.5				0.21	0.05	2.0	0	0	0
								80.7	44.4	33.7
		( 2)	( 2)	( 2)				( 6)	( 6)	( 6)	( 1)	( 1)	( 1)
	AP	38	74	0.5				0.21	0.05	2.0	0	0	0
6	EP	25	195	3.2	111	181		0.23	0.05	1.4
		27.7	28.4	26.8
		( 5)	( 6)	( 5)	( 1)	( 1)		( 1)	( 2)	( 1)
	AP	25	195	3.2	111	181		0.23	0.05	1.4
7	EP							0.15	0.07	1.7
								( 1)	( 1)	( 1)
	AP							0.15	0.07	1.7
8	EP	29	120	1.8
		( 1)	( 1)	( 1)
	AP	29	120	1.8
9	EP	45		4.7				0.33	0.04	3.1
		( 1)		( 1)				( 1)	( 1)	( 1)
	AP	45		4.7				0.33	0.04	3.1
10	EP	59	271	6.1
		( 1)	( 1)	( 1)
	AP	59	271	6.1
11	EP	18	187	3.5	4	5	245
		( 2)	( 2)	( 2)	( 1)	( 1)	( 1)
	AP	18	187	3.5	4	5	245
12	EP	33	119	6.2	14	262	289
		( 2)	( 2)	( 2)	( 1)	( 1)	( 1)
	AP	33	119	6.2	14	262	289
13	EP	24	82	5.3
		( 1)	( 1)	( 1)
	AP	24	82	5.3
14	EP	82	103	5.7	0	50	71
		16.0	15.2	36.8
		( 6)	( 6)	( 6)	( 1)	( 1)	( 1)
	AP	82	103	5.7	0	50	71
15	EP							0.05	0.03	1.2
								( 1)	( 1)	( 1)
	AP							0.05	0.03	1.2
16	EP	9	50	0.4	509	228		0.09	0.06	1.1
		( 1)	( 2)	( 1)	( 4)	( 4)		( 2)	( 2)	( 2)
	AP	9	50	0.4	509	228		0.09	0.06	1.1
17	EP	15	149	2.6
		( 2)	( 2)	( 1)
	AP	15	149	2.6
18	EP	195		14.6				0.29	0.12
		( 1)		( 1)				( 1)	( 1)
	AP	195		14.6				0.29	0.12
19	EP	51	79	3.4	602	76		0.11	0.07
		( 1)	( 1)	( 1)	( 1)	( 1)		( 1)	( 1)
	AP	51	79	3.4	602	76		0.11	0.07


NO	FOOD		REFUSE	DATA AS	FOOD ENERGY		MOISTURE	PROTEIN	TOTAL LIPID	TOTAL CARBOHYDRATE	FIBRE	ASH
NO	FOOD		%		KCAL	KJ	G	G	G	G	G	G
	BREAD
20	-ka'ak			EP	317	1328	22.0	10.0	1.0	65.1	0.8	1.8
		C.V.(%)
		NO. OF SAMPLES					(2)	( 2)	( 1)		( 1)	( 1)
			0	AP	317	1328	22.0	10.0	1.0	65.1	0.8	1.8
21	-kisra			EP			52.3	10.1			3.8
		C.V.(%)
		NO. OF SAMPLES					( 3)	( 3)			( 3)
			0	AP			52.3	10.1			3.8
22	-lavash			EP	276	1156	24.6	9.1	0.5	63.4	1.6	2.4
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	276	1156	24.6	9.1	0.5	63.4	1.6	2.4
23	-Lux, white			EP	290	1214	28.5	9.8	0.4	60.0	0.2	1.3
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	290	1214	28.5	9.8	0.4	60.0	0.2	1.3
24	-Maize			EP	203	851	52.0	5.5	2.5	39.3	1.2	0.7
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	203	851	52.0	5.5	2.5	39.3	1.2	0.7
25	-maize wheat fenugreek		EP
		C.V.(%)
		NO OF SAMPLES
			0	AP
26	-manakeesh			EP	349	1461	22.7	8.3	10.2	55.9	0.8	2.9
		C.V.(%)
		NO SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	349	1461	22.7	8.3	10.2	55.9	0.8	2.9
27	-marakouk or mounten			EP	290	1214	22.0	8.8	0.1	68.2	2.6	0.9
		C.V.(%)
		NO. OF SIMPLES					( 2)	( 2)	( 1)		( 1)	( 1)
			0	AP	290	1214	22.0	8.8	0.1	68.2	2.6	0.9
28	-aillet, pearl			EP	256	1072	39.7	7.5	3.3	48.5	1.1	1.0
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	256	1072	39.7	7.5	3.3	48.5	1.1	1.0
29	-nan			EP	369	1545	10.9	0.3	1.7	76.0	1.0	1.1
		C.V.(%)					104.0	50.0	28.2		49.9	9.5
		NO, OF SAMPLES					( 6)	( 6)	( 6)		( 6)	( 6)
			0	AP	369	1545	10.9	10.3	1.7	76.0	1.0	1.1
30	-paratha			EP	364	1522	27.9	8.6	21.8	39.9	1.9	1.8
		C.V.(%)
		NO. OF SAMPLES					( 1)		( 1)		( 1)	( 1)
			0	AP	364	1522	27.9	8.6	21.8	39.9	1.9	1.8
31	-puri			EP	293	1228	37.2	8.6	9.1	44.3	0.0	0.8
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	293	1228	37.2	8.6	9.1	44.3	0.0	0.8
32	-rice			EP	291	1218	30.0	6.2	1.0	62.3	0.5	0.4
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	291	1218	30.0	6.2	1.0	62.3	0.5	0.4
33	-sangak			EP	248	1037	32.6	8.9	0.4	56.2	1.3	1.9
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	248	1037	32.6	8.9	0.4	56.2	1.3	1.9
34	-shansy, white			EP	253	1060	37.6	7.6	0.2	53.6	0.2	1.0
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	253	1060	37.6	7.6	0.2	53.6	0.2	1.0
35	-shany, brown			EP				7.5	0.4		0.2	1.6
		C.V.(%)
		NO. OF SAMPLES						( 1)	( 1)		( 1)	( 1)
			0	AP				7.5	0.4		0.2	1.6
36	-shany, white			EP			29.4
		C.V.(%)
		NO. OF SAMPLES					( 1)
			0	AP			29.4
37	-shany, white, toasted			EP
		C.V.(%)
		NO.OF SAMPLES
			0	AP
38	-shirmal sweet			EP	393	1646	9.0	7.8	6.1	75.4	1.7	1.6
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	393	1646	9.0	7.8	6.1	75.4	1.7	1.6
39	-sliced type			EP			31.6	8.5
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)
			0	AP			31.6	8.5


NO.	DATA AS	CALCIUM	PHOSPHORUS	IRON	SODIUM	POTASSIUM	MAGNESIUM	THIAMINE	RIBOFLAVIN	NIACIN	RETINOL	BETA CAROTENE EQUIVAL.	ASCORBIC ACID
NO.	DATA AS	MG	MG	MG	MG	MG	MG	MG	MG	MG	MCG	MCG	MG
20	EP	24	116	4.5	452	136		0.13	0.09	1.8	0	0	0
		( 1)	( 1)	( 1)	( 1)	( 1)		( 1)	( 1)	( 1)	( 1)	( 1)	( 1)
	AP	24	116	4.5	452	136		0.13	0.09	1.8	0	0	0
21	EP							0.47	0.18	4.4
								12.5	49.4	36.7
								( 5)	( 5)	( 5)
	AP							0.47	0.18	4.4
22	EP	45		5.5				0.36	0.04	4.6
		( 1)		( 1)				( 1)	( 1)	( 1)
	AP	45		5.5				0.36	0.04	4.6
23	EP	30	99	3.5
		( 1)	( 1)	( 1)
	AP	30	99	3.5
24	EP	13	156	2.2
		( 1)	( 1)	( 1)
	AP	13	156	2.2
25	EP	38	388
		( 1)	( 1)
	AP	38	388
26	EP	20	86	4.3	735	119		0.13	0.40	1.3	0	0	0
		( 1)	( 1)	( 1)	( 1)	( 1)		( 1)	( 1)	( 1)	( 1)	( 1)	( 1)
	AP	20	86	4.3	735	119		0.13	0.40	1.3	0	0	0
27	EP	23	92	2.7				0.52	0.17	5.0	0	0	0
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)	( 1)	( 1)	( 1)
	AP	23	92	2.7				0.52	0.17	5.0	0	0	0
28	EP	18	202	3.7
		( 1)	( 1)	( 1)
	AP	18	202	3.7
29	EP		34	300	3.3	29		58	0.28	0.09
		28.8	37.4	7.9				23.5	16.1
		( 6)	( 6)	( 6)	( 1)		( 1)	( 5)	( 5)
	AP	34	300	3.3	29		58	0.28	0.09
30	EP	41	271	4.6	237	249	368
		( 1)	( 1)	( 1)	( 1)	( 1)	( 1)
	AP	41	271	4.6	237	249	368
31	EP	14	69	2.7	13	13	28
		( 1)	( 1)	( 1)	( 1)	( 1)	( 1)
	AP	14	69	2.7	13	13	28
32	EP	12	84	1.7
		( 1)	( 1)	( 1)
	AP	12	84	1.7
33	EP	57		1.3				0.33	0.04	3.1
		( 1)		( 1)				( 1)	( 1)	( 1)
	AP	57		1.3				0.33	0.04	3.1
34	EP	23	118	1.7
		( 1)	( 1)	( 1)
	AP	23	118	1.7
35	EP	25	183	2.9
		53.2	18.6
		( 4)	( 4)	( 1)
	AP	25	183	2.9
36	EP	15	98					0.09	0.02	1.1
		( 1)	( 2)					( 1)	( 1)	( 1)
	AP	15	98					0.09	0.02	1.1
37	EP							0.07	0.02	1.2
								( 1)	( 1)	( 1)
	AP							0.07	0.02	1.2
38	EP	133		5.1				0.04	0.11
		( 1)		( 1)				( 1)	( 1)
	AP	133		5.1				0.04	0.11
39	EP
	AP


NO	FOOD		REFUSE	DATA AS	FOOD ENERGY		MOISTURE	PROTEIN	TOTAL LIPID	TOTAL CARBOHYDRATE	FIBRE	ASH
NO	FOOD		%		KCAL	KJ	G	G	G	G	G	G
	BREAD
40	-sorghum			EP	267	1116	30.0	5.3	3.4	57.9	3.4	2.0
		C.V.(%)
		NO.OF SAMPLES					(1)	(1)	(1)		(1)	(1)
			0	AP	267	1116	30.0	5.3	3.4	57.9	3.4	2.0
41	-taftoon			EP	272	1136	25.5	9.5	0.6	61.5	1.3	2.9
		C.V.(%)
		NO.OF SAMPLES					(1)	(1)	(1)		(1)	(1)
			0	AP	272	1136	25.5	9.5	0.6	61.5	1.3	2.9
42	-tehineh			EP			13.6	10.6
		C.V.(%)
		NO.OF SAMPLES					( 1)
			0	AP			13.6	10.6
43	-tosto, white			EP	277	1160	32.0	8.2	0.5	58.2	0.3	1.1
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	277	1160	32.0	8.2	0.5	58.2	0.3	1.1
44	-triticale			EP	264	1104	30.0	10.7	1.8	55.6	1.9	1.5
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	264	1104	30.0	10.7	1.8	55.6	1.9	1.5
45	-whole wheat			EP	236	986	37.3	8.0	1.2	52.1	1.5	1.4
		C.V.(%)					17.2	14.4	23.1		78.8	64.8
		NO. OF SAMPLES					( 4)	( 5)	( 5)		( 5)	( 5)
			0	AP	236	986	37.3	8.0	1.2	52.1	1.5	1.4
	BUCKWHEAT(Fagopyrun esculentum)
46	-whole grain or meal			EP	333	1392	11.2	10.2	2.3	73.8	5.8	2.5
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	333	1392	11.2	10.2	2.3	73.8	5.8	2.5
	MAIZE (Zea mays)
47	-popped			EP	368	1539	7.3	6.4	2.1	82.6	2.9	1.6
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	368	1539	7.3	6.4	2.1	82.6	2.9	1.6
48	-sprouted			EP			42.0	5.4
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)
			0	AP			42.0	5.4
49	-sprouted,malted			EP			91	8.5
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)
			0	AP			91	8.5
50	-starch			EP	368	1542	12.1	0.2	0.8	86.8	0.1	0.1
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	368	1542	12.1	0.2	0.8	86.8	0.1	0.1
51	-whole grain or meal, imported from USA		EP		348	1456	13.8	8.9	3.9	72.2	2.0	1.2
		C.V.(%)
		NO. OF SAMPLES
			0	AP	348	1456	13.8	8.9	3.9	72.2	2.0	1.2
52	-whole grain or meal, white variety			EP	363	1520	10.9	9.6	5.1	73.1	2.4	1.4
		C.V.(%)					20.7	13.8	28.6		11.8	43.5
		NO. OF SAMPLES					( 7)	( 20)	( 16)		( 15)	( 20)
			0	AP	363	1520	10.9	9.6	5.1	73.1	2.4	1.4
53	-whole grain or meal, yellow variety			EP	363	1520	10.9	9.6	5.1	73.1	2.4	1.4
		C.V.(%)					20.7	13.8	28.6		11.8	43.5
		NO. OF SAMPLES					(7)	(20)	(16)		(15)	(20)
			0	AP	363	1520	10.9	9.6	5.1	73.1	2.4	1.4
	MILLET,FOITAIL (Setaria italica)
54	-milled			EP	366	1533	12.1	8.8	2.3	76.0	0.6	0.8
		C.V.(%)
		NO.OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	366	1533	12.1	8.8	2.3	76.0	0.6	0.8
55	-whole grain			EP	368	1538	11.0	10.6	3.0	73.1	4.7	2.3
		C.V.(%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 2)	( 2)
			0	AP	368	1538	11.0	10.6	3.0	73.1	4.7	2.3
	MILLET,PEARL (Pennisetum typhoides)
56	-flour			EP	377	1576	11.0	9.8	4.3	73.5	1.6	1.4
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	377	1576	11.0	9.8	4.3	73.5	1.6	1.4
57	-whole grain			EP	371	1553	10.1	11.1	3.1	73.3	2.1	2.4
		C.V.(%)
		NO.OF SAMPLES					( 2)	( 2)	( 2)		( 2)	( 2)
			0	AP	371	1553	10.1	11.1	3.1	73.3	2.1	2.4

NO.	DATA AS	CALCIUM	PHOSPHORUS	IRON	SODIUM	POTASSIUM	MAGNESIUM	THIAMINE	RIBOFLAVIN	NIACIN	RETINOL	BETA CAROTENE EQUIVAL.	ASCORBIC ACID
NO.	DATA AS	MG	MG	MG	MG	MG	MG	MG	MG	MG	MCG	MCG	MG
40	EP	38	227	7.5
		( 1)	( 1)	( 1)
	AP	38	227	7.5
41	EP	59		6.5				0.35	0.04	5.1
		( 1)		( 1)				( 1)	( 1)	( 1)
	AP	59		6.5				0.35	0.04	5.1
42	EP
	AP
43	EP	31	117	2.4
		( 1)	( 1)	( 1)
	AP	31	117	2.4
44	EP	45	280	2.2
		( 1)	( 1)	( 1)
	AP	45	280	2.2
45	EP	30	186	2.3	639	248
		34.2	68.8	28.8
		( 5)	( 5)	( 5)	( 2)	( 2)
	AP	30	186	2.3	639	248
46	EP	40	320	3.1				0.35	0.15	1.8
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)
	AP	40	320	3.1				0.35	0.15	1.8
47	EP	27	150	9.8
		( 1)	( 1)	( 1)
	AP	27	150	9.8
48	EP						0.21
								( 1)
	AP							0.21
49	EP							0.33
								( 1)
	AP							0.33
50	EP
	AP
51	EP	22	268	2.1	1	284	147	0.37	0.12	2.2			0
	AP	22	268	2.1	1	284	147	0.37	0.12	2.2			0
52	EP	30	283	3.3	1	292		0.28	0.09	2.1		0
		54.5	6.0	64.1			40.4
		( 11)	( 10)	( 7)	( 1)	( 2)		( 5)	( 3)	( 3)		( 1)
	AP	30	283	3.3	1	292		0.28	0.09	2.1		0
53	EP	30	283	3.3	1	292		0.28	0.09	2.1		280
		54.5	6.0	64.1				40.4
		( 11)	( 10)	( 7)	( 1)	( 2)		( 5)	( 3)	( 3)		( 1)
	AP	30	283	3.3	1	292		0.28	0.09	2.1		280
54	EP	12	150	3.1				0.25	0.07	1.6
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)
	AP	12	150	3.1				0.25	0.07	1.6
55	EP	32	270	5.2			0.42	0.10	2.1
		( 2)	( 2)	( 2)				( 1)	( 1)	( 1)
	AP	32	270	5.2				0.42	0.10	2.1
56	EP	18	265	6.4
	(1)	(1)	(1)
	AP	18	265	6.4
57	EP	51	355	8.8						0.35	0.15	2.0
		(2)	(2)	(2)				(1)	(1)	(1)
	AP	51	355	8.8				0.35	0.15	2.0

NO	FOOD		REFUSE	DATA AS	FOOD ENERGY		MOISTURE	PROTEIN	TOTAL LIPID	TOTAL CARBOHYDRATE	FIBRE	ASH
NO	FOOD		%		KCAL	KJ	G	G	G	G	G	G
	MILLET,PROSO (Panicus miliaceum)
58	-whole grain			EP	370	1548	9.6	11.0	3.6	72.2	7.6	3.6
		C.V.(%)
		NO. OF SAMPLES					(2)	(2)	(2)		(2)	(2)
			0	AP	370	1548	9.6	11.0	3.6	72.2	7.6	3.6
	MILLET,RAGI (Eleusine coracana)
59	-whole grain			EP	357	1492	12.1	7.1	1.6	76.7	4.9	2.5
		C.V.(%)
		NO. OF SAMPLES					(3)	(3)	(3)		(3)	(3)
			0	AP	357	1492	12.1	7.1	1.6	76.7	4.9	2.5
	OAT (Avena sativa)
60	-flour			EP	396	1655	8.0	11.4	7.5	71.2		1.9
		C.V.(%)
		NO. OF SAMPLES					(1)	(1)	(1)			(1)
			0	AP	396	1655	8.0	11.4	7.5	71.2		1.9
61	-rolled, dry form		0	EP	369	1544	10.8	11.8	3.9	71.7	1.3	1.8
		C.V.(%)
		NO. OF SAMPLES					(1)	(1)	(1)		(1)	(1)
			0	AP	369	1544	10.8	11.8	3.9	71.7	1.3	1.8
62	-whole grain			EP	381	1593	9.6	11.1	7.1	68.7	9.5	3.5
		C.V.(%)
		NO. OF SAMPLES					(1)	(6)	(6)		(6)	(6)
			0	AP	381	1593	9.6	11.1	7.1	68.7	9.5	3.5
	PASTA
63	-macaroni			EP	379	1584	8.7	10.9	1.7	78.1		0.6
		C.V.(%)
		NO. OF SAMPLES					(2)	(2)	(2)			(1)
			0	AP	379	1584	8.7	10.9	1.7	78.1		0.6
64	-vermicalli (Iranian)			EP	367	1535	8.2	11.5	0.7	77.4	2.1	2.9
		C.V.(%)
		NO. OF SAMPLES					(1)	(1)	(1)		(1)	(1)
			0	AP	367	1535	8.2	11.5	0.7	77.4	2.1	2.9
65	-vermicelli (Iraqi)			EP	372	1555	11.0	10.4	2.1	76.1		0.4
		C.V.(%)
		NO. OF SAMPLES					(1)	(1)	(1)			(1)
			0	AP	372	1555	11.0	10.4	2.1	76.1		0.4
	READI TOEAT BREAKAST CEREALS
66	-maize flakes			EP			3.8	7.4
		C.V.(%)
		NO. OF SAMPLES					(1)	(1)
			0	AP			3.8	7.4
67	-maize, puffed			EP			3.6	11.6
		C.V.(%)
		NO. OF SAMPLES					(1)	(1)
			0	AP			3.6	11.6
68	-rice crispies			EP			3.7	7.9
		C.V.(%)
		NO. OF SAMPLES					(1)	(1)
			0	AP			3.7	7.9
69	-vermicelli (Pakistanian)			EP				10.6
		C.V.(%)
		NO. OF SAMPLES						(1)
			0	AP				10.6
	RICE (Oyza sativa)
70	-brown, raw			EP	363	1520	10.4	7.6	1.5	78.8	0.8	1.6
		C.V.(%)
		NO. OF SAMPLES					(2)	(1)	(1)		(1)	(1)
			0	AP	363	1520	10.4	7.6	1.5	78.8	0.8	1.6
71	-flour			EP	377	1577	8.0	6.9	1.1	83.5	0.5	0.5
		C.V.(%)
		NO. OF SAMPLES					(1)	(1)	(1)		(1)	(1)
			0	AP	377	1577	8.0	6.9	1.1	83.5	0.5	0.5
72	-willing by-products, bran			EP	369	1544	9.5	12.6	12.7	53.4	10.5	11.8
		C.V.(%)					25.3	30.9	9.9		14.3	18.9
		NO. OF SAMPLES					(6)	(6)	(4)		(6)	(6)
			0	AP	369	1544	9.5	12.6	12.7	23.4	10.5	11.8
73	-milling by-products, brokens			EP			9.8
		C.V.(%)
		NO. OF SAMPLES					(1)
			0	AP			9.8
74	-milling by-products, dusty chaff			EP			9.8
		C.V.(%)
		NO. OF SAMPLES					(1)
			0	AP			9.8
75	-milling by-products, fannings			EP			9.8
		C.V.(%)
		NO. OF SAMPLES					(1)
			0	AP			9.8

FOOD COMPOSITION TABLE FOR USE IN THE NEAR EAST

Table I PROXIMATE COMPOSITION, MINERAL AND VITAMIN CONTENT OF FOODS

CEREALS AND GRAIN PRODUCTS

Table I
PROXIMATE COMPOSITION, MINERAL AND VITAMIN CONTENT OF FOODS