food composition tables for the near east

CEREALS AND GRAIN PRODUCTS (contd.)

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
58	EP	18	334	8.0				0.68	0.13	4.5
		( 2)	( 2)	( 2)				( 2)	( 2)	( 2)
	AP	18	334	8.0				0.68	0.13	4.5
59	EP	383	255	6.3	67	260	160	0.35	0.12	1.5
		( 3)	( 3)	( 3)	( 1)	( 1)	( 1)	( 1)	( 1)	( 1)
	AP	383	255	6.3	67	260	160	0.35	0.12	1.5
60	EP
	AP
61	EP	35	350	3.8				0.25	0.09	1.2
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)
	AP	35	350	3.8				0.25	0.09	1.2
62	EP	48	361	3.8				0.51
								8.7
		( 1)	( 1)	( 1)				( 6)
	AP	48	361	3.8				0.51
63	EP	41		0.4				0.12	0.08	1.0			0
		( 1)		( 1)				( 1)	( 1)	( 1)			( 1)
	AP	41		0.4				0.12	0.08	1.0			0
64	EP	169		17.5				0.52	0.21	4.1
		( 1)		( 1)				( 1)	( 1)	( 1)
	AP	169		17.5				0.52	0.21	4.1
65	EP	40		0.7				0.07	0.03	0.9			0
		( 1)		( 1)				( 1)	( 1)	( 1)			( 1)
	AP	40		0.7				0.07	0.03	0.9			0
66	EP
	AP
67	EP
	AP
68	EP
	AP
69	EP
	AP
70	EP				15	172		0.31	0.05	4.3
								23.5
					( 3)	( 3)		( 7)	( 2)	( 2)
	AP				15	172		0.31	0.05	4.3
71	EP	10	102	2.4
		( 1)	( 1)	( 1)
	AP	10	102	2.4
72	EP	158
		( 1)
	AP	158
73	EP								0.08	4.3
									( 1)	(1)
	AP								0.08	4.3
74	EP							0.42	0.12	12.8
								( 1)	( 1)	( 1)
	AP							0.42	0.12	12.8
75	EP							0.69	0.12	9.9
								( 1)	( 1)	( 1)
	AP							0.69	0.12	9.9

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
	RICE (Oryza sativa)
76	-milling by-products, germ			EP
		C.V. (%)
		NO. OF SAMPLES
			0	AP
77	-milling by-products, glutelin			EP	370	1547	8.2	12.4	2.5	74.4	4.0	2.5
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 2)	( 2)
			0	EP	370	1547	8.2	12.4	2.5	74.4	4.0	2.5
78	-milling by-products, polish			EP	415	1736	9.5	11.9	18.1	54.1	3.1	6.4
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	415	1736	9.5	11.9	18.1	54.1	3.1	6.4
79	-milling by-products, tail ends			EP			9.8
		C.V. (%)
		NO. OF SAMPLES					( 1)
			0	AP			9.8
80	-parboiled, boiled			EP			73.4
		C.V. (%)
		NO. OF SAMPLES					( 1)
			0	AP			73.4
81	-parboiled, fried			EP
		C.V. (%)
		NO. OF SAMPLES
			0	AP
82	-parboiled, raw			EP	370	1547	10.8	6.2	1.0	81.2	0.5	0.8
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	370	1547	10.8	6.2	1.0	81.2	0.5	0.8
83	-parboiled, soaked in water			EP
		C.V.(%)
		NO. OF SAMPLES
			0	AP
84	-polished, boiled			EP	118	494	71.3	3.8	0.2	24.4	0.0	0.2
		C.V.(%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 2)	( 2)
			0	AP	118	494	71.3	3.8	0.2	24.4	0.0	0.2
85	-polished, enriched,raw,imported from USA			EP	363	1519	11.9	7.6	0.5	79.2	0.2	0.7
		C.V.(%)
		NO. OF SAMPLES
			0	AP	363	1519	11.9	7.6	0.5	79.2	0.2	0.7
86	-polished, fried			EP	264	1107	47.8	4.4	12.5	34.4	0.6	0.9
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	264	1107	47.8	4.4	12.5	34.4	0.6	0.9
87	-polished, raw			EP	371	1552	10.5	7.1	0.7	81.2	0.5	0.5
		C.V.(%)					19.2	13.6	56.9		40.4	81.1
		NO. OF SAMPLES					( 16)	( 16)	( 17)		( 14)	( 20)
			0	AP	371	1552	10.5	7.1	0.7	81.2	0.5	0.5
88	-polished, raw, imported from USA			EP	363	1519	11.9	7.6	0.5	79.2	0.2	0.7
		C.V.(%)
		NO. OF SAMPLES
			0	AP	363	1519	11.9	7.6	0.5	79.2	0.2	0.7
89	-polished, soaked in water			EP
		C.V. 9%)
		NO. OF SAMPLES
			0	AP
90	-polished, steamed			EP	164	686	60.5	2.3	0.2	37.0	0.2	0.1
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	164	686	60.5	2.3	0.2	37.0	0.2	0.1
	RYE (Secale cereale)
91	-whole grain or meal			EP	334	1399	12.2	11.9	2.5	71.8	1.8	1.6
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	334	1399	12.2	11.9	2.5	71.8	1.8	1.6
	SORGHUM( Sorghum vulgare)
92	-milled			EP	333	1391	12.8	7.8	2.1	76.4	0.5	0.9
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	333	1391	12.8	7.8	2.1	76.4	0.5	0.9
93	-sprouted			EP			52.0	6.2
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)
				AP
94	-sprouted, malted			EP			13.8	11.1
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)
			0	AP			13.8	11.1

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
76	EP							0.92	0.10	18.4
								( 1)	( 1)	( 1)
	AP							0.92	0.10	18.4
77	EP
	AP
78	EP	62	950	13.5				1.36	0.18	25.6
		( 1)	( 1)	( 1)				( 2)	( 2)	( 1)
	AP	62	950	13.5				1.36	0.18	25.6
79	EP								0.05	5.7
									( 1)	( 1)
	AP								0.05	5.7
80	EP							0.03	0.00	1.0
								( 1)	( 1)	( 1)
	AP							0.03	0.00	1.0
81	EP							0.05	0.00	1.0
								( 1)	( 1)	( 1)
	AP							0.05	0.00	1.0
82	EP	10	180	1.2				0.25	0.05	3.3
		( 1)	( 1)	( 1)				( 2)	( 2)	( 2)
	AP	10	180	1.2				0.25	0.05	3.3
83	EP							0.16	0.02	3.5
								( 1)	( 1)	( 1)
	AP							0.16	0.02	3.5
84	EP	4	66	0.6	4	35		0.02	0.01	0.5
		( 2)	( 2)	( 2)	( 1)	( 1)		( 1)	( 2)	( 2)
	AP	4	66	0.6	4	35		0.02	0.01	0.5
85	EP	23	121	2.9	5	140	28	0.44	0.03	3.5			0
	AP	23	121	2.9	5	140	28	0.44	0.03	3.5			0
86	EP	16	65	0.8	68	16	60		0.00	0.5
		( 1)	( 1)	( 1)	( 1)	( 1)	( 1)		( 1)	( 1)
	AP	16	65	0.8	68	16	60		0.00	0.5
87	EP	19	100	2.4	6	162		0.13	0.03	1.8			0
		62.8	33.0	69.7	37.7	43.6		74.8	57.6	33.0
		( 19)	( 17)	( 16)	( 8)	( 6)		( 7)	( 9)	( 9)			( 2)
	AP	19	100	2.4	6	162		0.13	0.03	1.8			0
88	EP	23	121	0.8	5	140	28	0.07	0.03	1.6			0
	AP	23	121	0.8	5	140	28	0.07	0.03	1.6			0
89	EP							0.01	0.01	1.7
								( 1)	( 1)	( 1)
	AP							0.01	0.01	1.7
90	EP	4	16	0.2	32	12	4
		( 1)	( 1)	( 1)	( 1)	( 1)	( 1)
	AP	4	16	0.2	32	12	4
91	EP	35	360	2.6				0.42	0.21	1.6
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)
	AP	35	360	2.6				0.42	0.21	1.6
92	EP	16	180	3.2				0.10	0.05	2.5
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)
	AP	16	180	3.2				0.10	0.05	2.5
93	EP							0.14
								( 1)
	AP
94	EP							0.25
								( 1)
	AP							0.25

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
	SORGHUM (Sorghum vulgare)
95	-whole grain			EP	343	1434	8.9	9.8	4.1	74.3	2.5	3.0
		C.V. (%)					19.0	15.3	24.5		41.1	71.0
		NO. OF SAMPLES					( 8)	( 12)	( 6)		( 9)	( 6)
			0	AP	343	1434	8.9	9.8	4.1	74.3	2.5	3.0
	SORGHUM, DURRA (Sorghum durra)
96	-milled			EP	330	1382	10.1	11.4	2.3	74.6	1.6	1.6
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	330	1382	10.1	11.4	2.3	74.6	1.6	1.6
97	-whole grain			EP	345	1444	7.6	11.5	3.4	76.0	1.7	1.5
		C.V. (%)					9.4	16.1	8.5		16.6	3.7
		NO. OF SAMPLES					( 4)	( 4)	( 4)		( 4)	( 4)
			0	AP	345	1444	7.6	11.5	3.4	76.0	1.7	1.5
	TEFF (Eragrostis tef)
98	-whole grain or meal			EP	368	1541	9.3	8.9	2.0	76.9	3.0	2.8
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 2)	( 2)
			0	AP	368	1541	9.3	8.9	2.0	76.9	3.0	2.8
	TRITICALE (Triticum aestivum I Secale cereale)
99	-whole grain or meal			EP	341	1429	10.0	11.4	2.1	74.9	2.4	1.6
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	341	1429	10.0	11.4	2.1	74.9	2.4	1.6
	WHEAT (Triticum aestivum)
100	-bran, parboiled			EP
		C.V. (%)
		NO. OF SAMPLES
			0	AP
101	-flour, high yielding varieties, 90% extraction			EP	360	1506	9.4	10.6	1.8	77.2	1.2	1.1
		C.V.(%)					3.9	12.0	6.0		9.2	9.5
		NO. OF SAMPLES					(5)	(5)	(5)		(5)	(5)
			0	AP	360	1506	9.4	10.6	1.8	77.2	1.2	1.1
102	-flour, 72% extraction			EP	367	1534	11.5	9.9	1.2	76.8	0.7	0.6
		C.V. (%)
		NO. OF SAMPLES					( 3)	( 3)	( 3)		( 2)	( 3)
			0	AP	367	1534	11.5	9.9	1.2	76.8	0.7	0.6
103	-flour,72% extraction, enriched,imported from			EP	364	1523	12.0	10.5	1.0	76.1	0.3	0.4
	USA	C.V.(%)
		NO. OF SAMPLES
			0	AP	364	1523	12.0	10.5	1.0	76.1	0.3	0.4
104	-flour, 72% extraction, imported from USA			EP	364	1523	12.0	10.5	1.0	76.1	0.3	0.4
		C.V. (%)
		NO. OF SAMPLES
			0	AP	364	1523	12.0	10.5	1.0	76.1	0.3	0.4
105	-flour, 80–89% extraction			EP	356	1488	11.0	10.8	1.9	75.6	0.8	0.7
		C.V. (%)
		NO. OF SAMPLES					( 3)	( 3)	( 3)		( 3)	( 2)
			0	AP	356	1488	11.0	10.8	1.9	75.6	0.8	0.7
106	-ground and boiled (Belila)			EP				12.2
		C.V. (%)
		NO. OF SAMPLES						( 1)
			0	AP				12.2
107	-milling by-products, bran			EP	213	892	9.4	12.1	3.1	70.5	11.0	4.9
		C.V. (%)					17.5	19.4	36.2		39.1	25.9
		NO. OF SAMPLES					( 8)	( 8)	( 8)		( 8)	( 8)
			0	AP	213	892	9.4	12.1	3.1	70.5	11.0	4.9
108	-milling by-products, germ			EP	357	1495	10.7	25.6	8.5	51.4	1.8	3.8
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	357	1495	10.7	25.6	8.5	51.4	1.8	3.8
109	-milling by-products, middlings			EP	224	936	12.5	13.6	5.2	66.3	5.2	2.5
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 2)	( 2)
			0	AP	224	936	12.5	13.6	5.2	66.3	5.2	2.5
110	-parboiled (Burghul)			EP	345	1441	9.0	12.3	2.0	74.9	1.6	1.7
		C.V. (%)						12.9	12.1			17.9
		NO. OF SAMPLES					( 7)	( 4)	( 4)		( 2)	( 4)
			0	AP	345	1441	9.0	12.3	2.0	74.9	1.6	1.7
111	-parboiled (Habbiyah)			EP	353	1478	7.5	12.2	2.3	76.7		1.2
		C.V. (%)
		NO. OF SAMPLES					( 4)	( 1)	( 1)			( 1)
			0	AP	353	1478	7.5	12.2	2.3	76.7		1.2
112	-sprouted			EP			49.3	6.2
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)
			0	AP			49.3	6.2

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
95	EP	41	313	8.0				0.53	0.17	2.5
								23.9	16.9	20.6
		( 3)	( 3)	( 3)				( 4)	( 4)	( 4)
	AP	41	313	8.0				0.53	0.17	2.5
96	EP	39	241	2.0
				56.6
		( 1)	( 1)	( 4)
	AP	39	241	2.0
97	EP	26	241	2.5
		22.7	36.4	46.4
		( 4)	( 4)	( 10)
	AP	26	241	2.5
98	EP	191	438	45.9				0.55	0.14	1.8
		( 2)	( 2)	( 2)				( 2)	( 2)	( 2)
	AP	191	438	45.9				0.55	0.14	1.8
99	EP	35	316	2.3
		( 1)	( 1)	( 1)
	AP	35	316	2.3
100	EP							0.28	0.11	4.6
								30.9	23.1	19.7
								( 5)	( 5)	( 5)
	AP							0.28	0.11	4.6
101	EP	35	334	2.9				0.37	0.11
		16.4	6.8	6.6				21.7	15.7
		( 5)	( 5)	( 5)				( 5)	( 5)
	AP	35	334	2.9				0.37	0.11
102	EP	20	100	1.1	2	82		0.10	0.03	1.3
									42.4	7.9
		( 2)	( 2)	( 1)	( 1)	( 1)		( 3)	( 4)	( 4)
	AP	20	100	1.1	2	82		0.10	0.03	1.3
103	EP	16	87	2.9	2	95	25	0.64	0.40	5.3			0
	AP	16	87	2.9	2	95	25	0.64	0.40	5.3			0
104	EP	16	87	0.8	2	1	25	0.06	0.05	0.9			0
	AP	16	87	0.8	2	1	25	0.06	0.05	0.9			0
105	EP	19	160	1.6	2	95		0.30	0.07	1.9
			27.2
		( 3)	( 4)	( 2)	( 1)	( 1)		( 2)	( 2)	( 2)
	AP	19	160	1.6	2	95		0.30	0.07	1.9
106	EP
	AP
107	EP	111	709	8.4				0.66	0.23	7.6
								11.0
		( 3)	( 2)	( 2)				( 8)	( 2)	( 2)
	AP	111	709	8.4				0.66	0.23	7.6
108	EP	52	1150	5.8				2.16	0.50	6.5
								9.7
		( 1)	( 1)	( 1)				( 7)	( 1)	( 1)
	AP	52	1150	5.8				2.16	0.50	6.5
109	EP
	AP
110	EP	66	387	5.2		334		0.40	0.12	4.6			0
						18.7		20.0	90.8	17.6
		( 3)	( 3)	( 3)		( 5)		( 8)	( 9)	( 9)			( 1)
	AP	66	387	5.2		334		0.40	0.12	4.6			0
111	EP	36	484	3.4		335		0.16	0.04	2.7			0
		( 1)	( 1)	( 1)		( 3)		( 1)	( 1)	( 1)			( 1)
	AP	36	484	3.4		335		0.16	0.04	2.7			0
112	EP							0.24
								( 1)
	AP							0.24

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
	WHEAT (Triticum aestivum)
113	-sprouted, dried			EP	349	1462	8.1	11.6	2.1	76.8	1.8	1.4
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 2)	( 2)
			0	AP	349	1462	8.1	11.6	2.1	76.8	1.8	1.4
114	-sprouted, malted			EP			8.5	11.2
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)
			0	AP			8.5	11.2
115	-whole grain or meal, all variteties			EP	343	1435	9.2	11.8	1.8	75.6	1.6	1.7
		C.V. (%)					24.9	15.6	24.1		30.0
		NO. OF SAMPLES					( 18)	( 34)	( 20)		( 16)	( 28)
			0	AP	343	1435	9.2	11.8	1.8	75.6	1.6	1.7
116	-whole grain or meal, hard red winter, imported			EP	330	1381	12.5	12.3	1.8	71.7	2.3	1.7
	from USA	C.V. (%)
		NO. OF SAMPLES
			0	AP	330	1381	12.5	12.3	1.8	71.7	2.3	1.7
117	-whole grain or meal, high-yielding varieties			EP	342	1432	10.0	10.5	2.1	75.9	1.9	1.5
		C.V. (%)					4.1	11.3	12.8		24.9	8.7
		NO OF SAMPLES					(5)	(17)	(16)		(16)	(16)
			0	AP	342	1432	10.0	10.5	2.1	75.9	1.9	1.5
118	-whole grain or meal, imported from Russia			EP	344	1438	10.0	12.4	2.3	74.2	1.3	1.2
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	344	1438	10.0	12.4	2.3	74.2	1.3	1.2
119	-whole grain or meal, soft red winter			EP	349	1460	7.9	11.2	2.1	77.0	2.5	1.8
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	349	1460	7.9	11.2	2.1	77.0	2.5	1.8
120	-whole grain or meal, soft white			EP	357	1494	7.1	12.3	3.3	75.5	2.6	1.9
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	357	1494	7.1	12.3	3.3	75.5	2.6	1.9
121	-whole grain or meal, white, imported from USA			EP	335	1402	11.5	9.4	2.0	75.4	1.9	1.7
		C.V. (%)
		NO. OF SAMPLES
			0	AP	335	1402	11.5	9.4	2.0	75.4	1.9	1.7
	WHEAT, DURUM (Triticum durum)
122	-semolina			EP	358	1498	13.8	8.7	1.9	74.8	0.3	0.8
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	358	1498	13.8	8.7	1.9	74.8	0.3	0.8
123	-whole grain or meal			EP	343	1433	9.4	13.1	2.6	72.5	3.0	2.4
		C.V. (%)					24.4
		NO. OF SAMPLES					( 9)	( 10)	( 10)		( 10)	( 10)
			0	AP	343	1433	9.4	13.1	2.6	72.5	3.0	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
113	EP	49	310	3.4
		( 2)	( 2)	( 2)
	AP	49	310	3.4
114	EP							0.42
								( 1)
	AP							0.42
115	EP	59	377	4.3	5	422		0.40	0.12	3.9			0
		53.4	36.2	34.8				24.3	22.2	18.1
		( 22)	( 22)	( 31)	( 1)	( 2)		( 15)	( 5)	( 6)			( 3)
	AP	59	377	4.3	5	422		0.40	0.12	3.9			0
116	EP	46	354	3.4	3	370		0.52	0.12	4.3			0
	AP	46	354	3.4	3	370		0.52	0.12	4.3			0
117	EP	37	310	4.1				0.42	0.11
		13.9	16.6	19.3				16.8	15.9
		( 16)	( 16)	( 15)				( 7)	( 5)
	AP	37	310	4.1				0.42	0.11
118	EP
	AP
119	EP	45	428	3.7	3	402		0.46	0.12	3.8
		( 1)	( 1)	( 1)	( 1)	( 1)		( 1)	( 1)	( 1)
	AP	45	428	3.7	3	402		0.46	0.12	3.8
120	EP	123	410	7.0	5	510		0.55	0.12	5.6
		( 1)	( 1)	( 1)	( 1)	( 1)		( 1)	( 1)	( 1)
	AP	123	410	7.0	5	510		0.55	0.12	5.6
121	EP	36	394	3.0	3	390		0.53	0.12	5.3			0
	AP	36	394	3.0	3	390		0.53	0.12	5.3			0
122	EP	42	190	3.3		220		0.21	0.08	1.8
		( 1)	( 1)	( 1)		( 1)		( 1)	( 1)	( 1)
	AP	42	190	3.3		220		0.21	0.08	1.8
123	EP	39	270	4.5	4	451	71	0.35	0.12	3.2
		( 2)	( 2)	( 2)	( 1)	( 1)	( 1)	( 1)	( 1)	( 1)
	AP	39	270	4.5	4	451	71	0.35	0.12	3.2

STARCHY ROOTS AND TUBERS

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
	ARROWROOT (Maranta arundinacea)
124	-root, raw			EP	131	547	66.2	1.6	0.2	30.9	1.8	1.1
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			20	AP	105	437	53.0	1.3	0.2	24.7	1.4	0.9
	CASSAVA (Manihot esculenta)
125	-root, dried			EP	350	1463	9.1	3.9	0.9	82.2	2.2	3.9
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			27	AP	255	1068	6.6	2.8	0.7	60.0	1.6	2.8
	LOTUS (Nelumbo nucifera)
126	-root, raw			EP	68	286	80.2	4.8	0.2	13.8	2.6	0.9
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			15	AP	58	243	68.2	4.1	0.2	11.7	2.2	0.8
	LOTUS, EGYPTIAN (Nynphaea lotus)
127	-root, raw			EP	43	182	87.9	2.9	0.5	8.1	0.6	0.6
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			15	AP	37	154	74.7	2.5	0.4	6.9	0.5	0.5
	POTATO (Solanum tuberosum)
128	-tuber, baked			EP
		C.V. (%)
		NO. OF SAMPLES
			0	AP
129	-tuber, boiled			EP	110	462	71.8	1.3	0.1	26.3	0.2	0.5
		C.V. (%)
		NO OF SAMPLES					(5)	(1)	(1)		(1)	(1)
			0	AP	110	462	71.8	1.3	0.1	26.3	0.2	0.5
130	-tuber, fried			EP	341	1427	25.9	4.9	14.5	51.1	0.7	3.5
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 1)	( 1)		( 1)	( 1)
			0	AP	341	1427	25.9	4.9	14.5	51.1	0.7	3.5
131	-tuber, raw			EP	84	350	76.6	1.3	0.2	19.1	1.9	0.7
		C.V.(%)						64.5	63.7		105.8	33.3
		NO. OF SAMPLES					( 15)	( 15)	( 15)		( 13)	( 15)
			11	AP	75	312	68.2	1.2	0.2	17.0	1.7	0.6
	SAGO PALM (Metroxylon sagu)
132	-starch			EP	367	1534	8.2	2.4	0.2	88.9		0.3
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
			0	AP	367	1534	8.2	2.4	0.2	88.9		0.3
	SWEET POTATO (Ipomoea batatas)
133	-flour			EP	358	1498	8.3	2.7	0.7	85.5	3.1	2.8
		C.V. (%)					15.1	21.4	11.3		14.1	2.2
		NO. OF SAMPLES					( 26)	( 5)	( 5)		( 5)	( 5)
			0	AP	358	1498	8.3	2.7	0.7	85.5	3.1	2.8
134	-pale variety, tuber, raw			EP	114	475	70.9	0.8	0.2	27.1	0.9	0.9
		C.V.(%)					7.9	44.8	21.3		77.9	30.3
		NO. OF SAMPLES					( 7)	( 5)	( 5)		( 5)	( 6)
			19	AP	92	385	57.5	0.7	0.2	22.0	0.7	0.7
135	-tuber, boiled			EP			71.9					1.2
		C.V. (%)
		NO. OF SAMPLES					( 3)					( 2)
			0	AP			71.9					1.2
136	-yellow variety, tuber, raw			EP	114	475	70.9	0.8	0.2	27.1	0.9	0.9
		C.V.(%)					7.9	44.8	21.3		77.9	30.3
		NO. OF SAMPLES					( 7)	( 5)	( 5)		( 5)	( 6)
			19	AP	92	385	57.5	0.7	0.2	22.0	0.7	0.7
	TARO (Colocasia esculenta)
137	-tuber, boiled			EP
		C.V. (%)
		NO. OF SAMPLES
			0	AP
138	-tuber,raw			EP	95	398	74.8	1.8	0.2	21.9	0.8	1.3
		C.V.(%)					5.3	7.6	65.1		59.4	28.5
		NO. OF SAMPLES					(10)	(11)	(11)		(10)	(11)
			23	AP	73	304	57.2	1.4	0.1	16.8	0.6	1.0

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
124	EP	14	16	2.3				0.15	0.05	0.4
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)
	AP	11	13	1.8				0.12	0.04	0.3
125	EP	64	147	0.3
		( 1)	( 1)	( 1)
	AP	47	107	0.2
126	EP	59	59				50
		( 1)	( 1)				( 1)
	AP	50	50				43
127	EP	55		1.3									89
		( 1)		( 1)									( 1)
	AP	47		1.1									76
128	EP				9	570
					( 1)	( 1)
	AP				9	570
129	EP	7	35	0.5	6	604		0.05	0.01	1.2			7
													8.6
		( 1)	( 1)	( 1)	( 3)	( 3)		( 2)	( 1)	( 1)			( 4)
	AP	7	35	0.5	6	604		0.05	0.01	1.2			7
130	EP	35	150		14	725							6
													20.2
		( 1)	( 1)		( 1)	( 1)							( 4)
	AP	35	150		14	725							6
131	EP	14	50	1.0	13	525	22	0.10	0.03	1.2		0	16
		84.8	45.8	82.7				45.0	59.3	32.8
		( 8)	( 6)	( 6)	( 4)	( 5)	( 1)	( 5)	( 4)	( 4)		( 1)	( 3)
	AP	12	45	0.9	12	468	19	0.09	0.02	1.1		0	14
132	EP	10	21
		( 1)	( 1)
	AP	10	21
133	EP	62	95	2.2				0.25	0.10	1.8
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)
	AP	62	95	2.2				0.25	0.10	1.8
134	EP	41	49	1.0			34	0.10	0.06	0.5		36	24
		62.8	12.8	29.6
		( 5)	( 5)	( 4)			( 1)	( 2)	( 1)	( 1)		( 3)	( 1)
	AP	33	40	0.9			28	0.08	0.05	0.4		29	20
135	EP							0.06
									( 1)
	AP							0.06
136	EP	41	49	1.0			34	0.10	0.06	0.5		1680	24
		62.8	12.8	29.6
		( 5)	( 5)	( 4)			( 1)	( 2)	( 1)	( 1)		( 1)	( 1)
	AP	33	40	0.9			28	0.08	0.05	0.4		1361	20
137	EP							0.08
								( 1)
	AP							0.08
138	EP	67	59	1.0			55	0.15		0.4		29	10
		56.1	39.3										62.4
		( 9)	( 9)	( 2)			( 1)	( 2)		( 1)		( 2)	( 5)
	AP	51	45	0.8			42	0.12		0.3		22	8