food composition tables for the near east

DRY GRAIN LEGUMES AND LEGUME 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
	BROADBEAN (Vicia faba)
139	-bisara (Steved broadbean paste)		EP				67.5
		C.V.(%)
		NO. OF SAMPLES					( 1)
			0	AP			67.5
140	-mature seed,boiled			EP
		C.V.(%)
		NO. OF SAMPLES
			0	AP
141	-mature seed,raw			EP	347	1454	8.9	27.0	1.2	59.9	6.9	3.0
		C.V.(%)					16.9	10.6	51.2		26.2	22.0
		NO. OF SAMPLES					( 71)	( 72)	( 71)		( 67)	( 68)
			0	AP	347	1454	8.9	27.0	1.2	59.9	6.9	3.0
142	-medamis (Stewed broadbeans)			EP	98	409	74.2	8.7	0.5	15.6	4.0	1.0
		C.V.(%)					4.9
		NO. OF SAMPLES					( 7)	( 2)	( 2)		( 2)	( 2)
			0	AP	98	409	74.2	8.7	0.5	15.6	4.0	1.0
143	-medamis (Stewed broadbeans),canned			EP			72.8
		C.V.(%)
		NO. OF SAMPLES					( 1)
			0	AP			72.8
144	-nabet (Sprouted broadbean soup)			EP			88.3	2.9
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)
			0	AP			88.3	2.9
145	-sprouted, boiled			EP	112	470	70.3	8.9	0.6	18.8	1.8	1.4
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	112	470	70.3	8.9	0.6	18.8	1.8	1.4
146	-sprouted, raw			EP	136	568	64.3	11.0	0.7	22.6	2.2	1.4
		C.V.(%)
		NO. OF SAMPLES					( 3)	( 3)	( 1)		( 1)	( 3)
			0	AP	136	568	64.3	11.0	0.7	22.6	2.2	1.4
147	-taamia (Fried broadbean cake)			EP			33.7
		C.V.(%)
		NO. OF SAMPLES					( 3)
			0	AP			33.7
	CAROB (Ceratonia siliqua)
148	-flour			EP			10.8	5.2			11.4	3.2
		C.V.(%)
		NO. OF SAMPLES					( 2)	( 2)			( 2)	( 2)
			0	AP			10.8	5.2			11.4	3.2
149	-mature seed,raw			EP	367	1534	6.9	4.8	0.3	85.3	6.2	2.6
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	367	1534	6.9	4.8	0.3	85.3	6.2	2.6
	CHICKPEA (Cicer arietinum)
150	-chapati, made with chickpea flour			EP	277	1157	28.4	14.6	1.8	51.7	3.0	3.4
		C.V.(%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 2)	( 2)
			0	AP	277	1157	28.4	14.6	1.8	51.7	3.0	3.4
151	-dhal			EP	367	1534	9.7	21.0	5.2	61.5	4.1	2.6
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	367	1534	9.7	21.0	5.2	61.5	4.1	2.6
152	-flour			EP	365	1528	10.5	19.7	5.4	61.8	3.4	2.5
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	365	1528	10.5	19.7	5.4	61.8	3.4	2.5
153	-mature seed, boiled			EP	189	792	54.4	12.4	3.8	28.1	4.1	1.3
		C.V.(%)
		NO. OF SAMPLES					( 2)	( 1)	( 1)		( 1)	( 1)
			0	AP	189	792	54.4	12.4	3.8	28.1	4.1	1.3
154	-mature seed, decorticated, raw			EP	359	1501	9.7	24.5	4.0	58.9	2.0	2.8
		C.V.(%)					20.9	10.4				5.6
		NO. OF SAMPLES					(4)	( 4)	( 1)		( 1)	( 4)
			0	AP	359	1501	9.7	24.5	4.0	58.9	2.0	2.8
155	-mature seed,raw			EP	357	1495	9.8	20.7	3.4	63.2	4.0	2.9
		C.V.(%)						9.2	55.6		30.0	12.7
		NO. OF SAMPLES					( 21)	( 23)	( 12)		( 9)	( 13)
			0	AP	357	1495	9.8	20.7	3.4	63.2	4.0	2.9
156	-mature seed, steamed with pressure			EP	122	510	70.0	7.1	1.6	20.4	4.0	1.8
		C.V.(%)						13.4	10.3		8.3	7.6
		NO. OF SAMPLES					( 1)	( 5)	( 5)		( 5)	( 5)
			0	AP	122	510	70.0	7.1	1.6	20.4	4.0	1.8
	CLUSTER BEAN (Cyanopsis tetragonoloba)
157	-gers			EP	349	1462	8.5	45.0	5.0	37.2	17.0	4.3
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	349	1462	8.5	45.0	5.0	37.2	17.0	4.3

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
139	EP							0.08	0.18	0.9
								( 1)	( 1)	( 1)
	AP							0.08	0.18	0.9
140	EP	43	170	1.7
		( 1)	( 1)	( 2)
	AP	43	170	1.7
141	EP	125	476	6.7	8	995		0.47	0.36	2.6		66	6
		23.1	24.5	10.2		25.0		19.2	39.2	27.8
		( 25)	( 23)	( 9)	( 1)	( 7)		( 5)	( 4)	( 5)		( 2)	( 1)
	AP	125	476	6.7	8	995		0.47	0.36	2.6		66	6
142	EP	22	114	2.2				0.04	0.09	0.5
								32.5	18.2	31.9
		( 1)	( 1)	( 1)				( 5)	( 5)	( 5)
	AP	22	114	2.2				0.04	0.09	0.5
143	EP							0.07	0.14	0.9
								( 1)	( 1)	( 1)
	AP							0.07	0.14	0.9
144	EP							0.04	0.11	0.6
								( 1)	( 1)	( 1)
	AP							0.04	0.11	0.6
145	EP	25	138	2.4
		( 1)	( 1)	( 1)
	AP	25	138	2.4
146	EP	29	147	3.0
		( 1)	( 1)	( 1)
	AP	29	147	3.0
147	EP							0.23	0.47	0.9
								( 3)	( 3)	( 3)
	AP							0.23	0.47	0.9
148	EP
	AP
149	EP
	AP
150	EP	63	150	4.2	1702	616	64
		( 2)	( 2)	( 2)	( 1)	( 1)	( 1)
	AP	63	150	4.2	1702	616	64
151	EP	30	59	4.3
		( 1)	( 1)	( 1)
	AP	30	59	4.3
152	EP
	AP
153	EP	111	194	3.1				0.16
		( 2)	( 2)	( 3)				( 3)
	AP	111	194	3.1				0.16
154	EP	78	275	5.6	40	920		0.77	0.30	1.4
		( 1)	( 1)	( 1)	( 1)	( 1)		( 1)	( 1)	( 1)
	AP	78	275	5.6	40	920		0.77	0.30	1.4
155	EP	126	317	5.3	25	1024		0.41	0.19	1.6			8
		39.0	23.3	61.4				56.0		54.5
		( 8)	( 8)	( 8)	( 5)	( 5)		( 7)	( 3)	( 5)			( 1)
	AP	126	317	5.3	25	1024		0.41	0.19	1.6			8
156	EP	85	86	3.6
		10.2	19.1	22.3
		( 5)	( 5)	( 5)
	AP	85	86	3.6
157	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
	CLUSTER BEAN (Cyamopsis tetragonoloba)
158	-mature seed, raw			EP	347	1452	9.9	30.5	2.5	54.1	13.0	3.0
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	347	1452	9.9	30.5	2.5	54.1	13.0	3.0
	COWPEA, CATJANG (Vigna unguiculata subspcylindrica)
159	-mature seed,boiled			EP
		C.V. (%)
		NO. OF SAMPLES
			0	AP
160	-mature seed, decorticated, raw			EP			11.2	23.2				2.9
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)				( 1)
			0	AP			11.2	23.2				2.9
161	-mature seed, raw			EP	353	1476	7.5	22.8	0.8	65.6	2.1	3.3
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 2)	( 1)		( 1)	( 2)
			0	AP	353	1476	7.5	22.8	0.8	65.6	2.1	3.3
	COWPEA, COMMON (Vigna unguiculata subspunguiculata)
162	-mature seed, boiled			EP
		C.V.(%)
		NO. OF SAMPLES
			0	AP
163	-mature seed, raw			EP	345	1445	9.9	23.1	1.5	62.2	5.6	3.4
		C.V. (%)						9.6	57.5		49.7	8.4
		NO. OF SAMPLES					( 10)	( 7)	( 8)		( 5)	( 6)
			0	AP	345	1445	9.9	23.1	1.5	62.2	5.6	3.4
164	-mature seed, raw, imported from USA			EP	344	1439	10.5	22.2	1.3	62.9	4.4	3.1
		C.V. (%)
		NO. OF SAMPLES
			0	AP	344	1439	10.5	22.2	1.3	62.9	4.4	3.1
165	-mature seed, steamed with pressure			EP	110	459	71.9	8.2	0.9	18.1	1.6	0.9
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 3)	( 3)		( 3)	( 3)
			0	AP	110	459	71.9	8.2	0.9	18.1	1.6	0.9
	GRASS PEA (Lathyrus sativus)
166	-mature seed, raw			EP	346	1450	8.6	24.5	2.5	59.2	6.4	5.3
		C.V. (%)
		NO. OF SAMPLES					( 6)	( 7)	( 7)		( 6)	( 7)
			0	AP	346	1450	8.6	24.5	2.5	59.2	6.4	5.3
	GROUNDNUT (Arachis hypogaea)
167	-seed, boiled			EP	297	1243	43.0	11.8	18.5	24.9	1.2	1.8
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	297	1243	43.0	11.8	18.5	24.9	1.2	1.8
168	-seed, fried			EP	578	2418	2.4	25.8	48.6	20.0	1.4	3.2
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 1)	( 1)		( 1)	( 1)
			0	AP	578	2418	2.4	25.8	48.6	20.0	1.4	3.2
169	-seed, raw			EP	556	2326	5.6	23.8	45.4	22.8	2.8	2.3
		C.V. (%)					57.8	10.3	11.1		46.1	10.2
		NO. OF SAMPLES					( 11)	( 9)	( 8)		( 6)	( 8)
			37	AP	352	1474	3.6	15.1	28.8	14.5	1.8	1.4
170	-seed,roasted			EP	566	2366	2.9	26.0	45.7	22.8	1.8	2.6
		C.V. (%)					55.7	10.9	10.0			16.5
		NO. OF SAMPLES					( 4)	( 4)	( 4)		( 3)	( 4)
			40	AP	339	1420	1.7	15.6	27.4	13.7	1.1	1.5
	JACKBEAN,COMMON (Canavalia ensiformis)
171	-mature seed, raw			EP	347	1453	10.5	18.2	1.9	65.9	5.2	3.5
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	347	1453	10.5	18.2	1.9	65.9	5.2	3.5
	KIDNEY BEAN (Phaseolus vulgaris)
172	-mature seed, boiled			EP	154	644	59.8	11.4	1.0	26.0	1.9	1.8
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 2)	( 2)
			0	AP	154	644	59.8	11.4	1.0	26.0	1.9	1.8
173	-mature seed, raw			EP	350	1466	8.5	21.9	1.5	64.4	4.6	3.8
		C.V. (%)						7.5	43.7		32.6	13.5
		NO. OF SAMPLES					( 17)	( 14)	( 13)		( 11)	( 13)
			0	AP	350	1466	8.5	21.9	1.5	64.4	4.6	3.8
174	-mature seed, raw,imported from USA			EP	339	1418	12.0	20.2	1.5	63.0	5.6	3.3
		C.V. (%)
		NO. OF SAMPLES
			0	AP	339	1418	12.0	20.2	1.5	63.0	5.6	3.3

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
158	EP
	AP
159	EP							0.28
								( 1)
	AP							0.28
160	EP
	AP
161	EP	82	383	7.6				0.32
		( 1)	( 1)	( 1)				( 1)
	AP	82	383	7.6				0.32
162	EP							0.21
								( 1)
	AP							0.21
163	EP	125	430	7.3	22	958		0.53	0.19	2.0
		29.6	9.4
		( 4)	( 5)	( 2)	( 5)	( 5)		( 2)	( 2)	( 2)
	AP	125	430	7.3	22	958		0.53	0.19	2.0
164	EP	104	446	8.4	14	1193	198	0.82	0.19	2.1		18
	AP	104	446	8.4	14	1193	198	0.82	0.19	2.1		18
165	EP	41	149	1.8
		( 3)	( 3)	( 3)
	AP	41	149	1.8
166	EP	113	176	1.3				0.90	0.13	2.6			0
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)			( 1)
	AP	113	176	1.3				0.90	0.13	2.6			0
167	EP	52	180	1.6				0.52	0.14	6.2
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)
	AP	52	180	1.6				0.52	0.14	6.2
168	EP
	AP
169	EP	75	338	3.1				0.52	0.28	15.2
		19.8	34.9
		( 5)	( 4)	( 3)				( 1)	( 1)	( 1)
	AP	48	214	1.9				0.33	0.18	9.6
170	EP	75	350	2.7	3	482		0.23	0.15	13.2
		( 2)	( 1)	( 2)	( 1)	( 1)		( 1)	( 1)	( 1)
	AP	45	210	1.6	2	289		0.14	0.09	7.9
171	EP	125	260	7.5
		( 1)	( 1)	( 1)
	AP	125	260	7.5
172	EP	46	169	3.6
				49.9
		( 3)	( 3)	( 4)
	AP	46	169	3.6
173	EP	162	460	7.8	31	1397		0.64	0.16	2.0			5
		46.1	24.2	18.3					20.3	28.3
		( 11)	( 10)	( 9)	( 4)	( 5)		( 3)	( 4)	( 4)			( 1)
	AP	162	460	7.8	31	1397		0.64	0.16	2.0			5
174	EP	157	432	6.2	6	1048	167	0.64	0.15	1.6		3	3
	AP	157	432	6.2	6	1048	167	0.64	0.15	1.6		3	3

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
	KIDNEY BEAN (Phaseolus vulgaris)
175	-red variety,mature seed,raw,imported from USA			EP	334	1397	12.6	23.2	1.3	59.6	6.2	3.3
		C.V. (%)
		NO. OF SAMPLES
			0	AP	334	1397	12.6	23.2	1.3	59.6	6.2	3.3
	LENTIL (Lens culinaris)
176	-dehydrated soup			EP			9.2	18.1	6.1		1.7
		C.V. (%)
		NO. OF SAMPLES					( 3)	( 3)	( 3)		( 3)
			0	AP			9.2	18.1	6.1		1.7
177	-mature seed, boiled			EP			72.0
		C.V. (%)
		NO. OF SAMPLES					(1)
			0	AP			72.0
178	-mature seed, decorticated, raw			EP	351	1470	9.4	24.5	1.4	62.5	2.0	2.1
		C.V. (%)					25.2	9.7	28.3		60.0	6.6
		NO. OF SAMPLES					( 7)	( 6)	( 5)		( 5)	( 6)
			0	AP	351	1470	9.4	24.5	1.4	62.5	2.0	2.1
179	-mature seed, raw			EP	354	1480	7.9	24.7	1.6	62.6	4.9	3.2
		C.V. (%)						7.6	38.3		19.6	37.2
		NO. OF SAMPLES					( 9)	( 39)	( 9)		( 6)	( 37)
			0	AP	354	1480	7.9	24.7	1.6	62.6	4.9	3.2
180	-mature seed, raw, imported from USA			EP	346	1448	9.3	26.1	0.9	61.0	5.7	2.7
		C.V. (%)
		NO. OF SAMPLES
			0	AP	346	1448	9.3	26.1	0.9	61.0	5.7	2.7
	LIMA BEAN (Phaseolus lunatus)
181	-mature seed, decorticated, raw			EP			9.1	22.9				2.4
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 2)				( 2)
			0	AP			9.1	22.9				2.4
182	-mature seed, raw			EP	348	1455	9.1	19.9	1.4	65.5	6.8	4.0
		C.V. (%)					28.2	14.5				22.3
		NO. OF SAMPLES					( 4)	( 4)	( 2)		( 2)	( 4)
			0	AP	348	1455	9.1	19.9	1.4	65.5	6.8	4.0
183	-mature seed, raw, imported from USA			EP	339	1418	10.6	20.3	1.0	63.8	5.9	4.3
		C.V. (%)
		NO. OF SAMPLES
			0	AP	339	1418	10.6	20.3	1.0	63.8	5.9	4.3
	LUPINE, EGYPTIAN (Lupinus terais)
184	-mature seed, raw			EP	372	1555	8.9	38.0	8.2	41.9	7.3	2.9
		C.V. (%)						11.6	33.1			22.6
		NO. OF SAMPLES					( 63)	( 8)	( 6)		( 2)	( 5)
			0	AP	372	1555	8.9	38.0	8.2	41.9	7.3	2.9
	MOTHBEAN (Vigna aconitifolia)
185	-mature seed, boiled			EP
		C.V. (%)
		NO. OF SAMPLES
			0	AP
186	-mature seed, raw			EP
		C.V. (%)
		NO. OF SAMPLES
			0	AP
	MUNG BEAN (Vigna radiata)
187	-mature seed, boiled			EP			70.2
		C.V. (%)
		NO. OF SAMPLES					( 1)
			0	AP			70.2
188	-mature seed, decorticated, raw			EP			9.2	26.1				2.6
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)				( 1)
			0	AP			9.2	26.1				2.6
189	-mature seed, raw			EP	361	1511	6.8	22.2	2.0	65.7		3.4
		C.V. (%)
		NO. OF SAMPLES					( 4)	( 1)	( 1)			( 1)
			0	AP	361	1511	6.8	22.2	2.0	65.7		3.4
190	-mature seed, steamed with pressure			EP	115	483	70.0	8.3	0.7	19.8	1.6	1.2
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 3)	( 3)		( 3)	( 3)
			0	AP	115	483	70.0	8.3	0.7	19.8	1.6	1.2
	MUNGO BEAN (Vigna mungo)
191	-mature seed, boiled			EP			70.2
		C.V. (%)
		NO. OF SAMPLES					( 1)
			0	AP			70.2
192	-mature seed, decorticated, raw			EP			9.6	25.3				2.8
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)				( 1)
			0	AP			9.6	25.3				2.8

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
175	EP	75	384	6.8	6	1320	124	0.62	0.16	1.7		12	4
	AP	75	384	6.8	6	1320	124	0.62	0.16	1.7		12	4
176	EP	54	297	7.9	3458
		( 3)	( 3)	( 3)	( 3)
	AP	54	297	7.9	3458
177	EP	16	115	2.2	6	206		0.13
		( 1)	( 1)	( 2)	( 3)	( 1)	( 1)		( 2)
	AP	16	115	2.2	6	206		0.13
178	EP	65	298	10.1		780		0.28	0.11	0.9
		50.6	3.1	34.5
		( 5)	( 4)	( 5)		( 1)		( 2)	( 2)	( 2)
	AP	65	298	10.1		780		0.28	0.11	0.9
179	EP	128	348	10.9	23	814		0.37	0.27	2.2			3
		55.9						51.4
		( 4)	( 3)	( 2)	( 4)	( 5)		( 4)	( 2)	( 2)			( 1)
	AP	128	348	10.9	23	814		0.37	0.27	2.2			3
180	EP	53	489	9.5	3	934	112	0.39	0.25	2.6		36	3
	AP	53	489	9.5	3	934	112	0.39	0.25	2.6		36	3
181	EP
	AP
182	EP	130	382	7.2				0.35	0.12	1.5
		( 2)	( 2)	( 2)				( 2)	( 2)	( 2)
	AP	130	382	7.2				0.35	0.12	1.5
183	EP	55	398	7.6	4	1787	187	0.60	0.17	1.6
	AP	55	398	7.6	4	1787	187	0.60	0.17	1.6
184	EP	90	545	6.3		844		0.24	0.40	2.6			5
		( 1)	( 1)	( 1)		( 1)		( 1)	( 1)	( 1)			( 2)
	AP	90	545	6.3		844		0.24	0.40	2.6			5
185	EP							0.14
								( 1)
	AP							0.14
186	EP							0.17
								( 1)
	AP							0.17
187	EP							0.11
								( 2)
	AP							0.11
188	EP							0.15
								( 1)
	AP							0.15
189	EP				25	1335		0.21
					( 3)	( 3)		( 2)
	AP				25	1335		0.21
190	EP	46	134	1.5
		( 2)	( 3)	( 3)
	AP	46	134	1.5
191	EP							0.14
								( 1)
	AP							0.14
192	EP							0.17
								( 1)
	AP							0.17

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
	MUNGO BEAN (Vigna mungo)
193	-mature seed, raw			EP	358	1497	7.6	20.5	1.9	66.6	3.9	3.4
		C.V. (%)
		NO. OF SAMPLES					( 3)	( 3)	( 3)		( 1)	( 3)
			0	AP	358	1497	7.6	20.5	1.9	66.6	3.9	3.4
194	-mature seed, steamed with pressure			EP	116	483	70.0	7.3	0.6	21.0	1.7	1.1
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	116	483	70.0	7.3	0.6	21.0	1.7	1.1
	PEA (Pisum sativum)
195	-mature seed, raw			EP	340	1422	10.6	24.8	1.2	59.8	3.8	3.5
		C.V. (%)
		NO. OF SAMPLES					( 3)	( 3)	( 2)		( 2)	( 2)
			0	AP	340	1422	10.6	24.8	1.2	59.8	3.8	3.5
196	-yellow, mature seed, raw, imported from USA			EP	345	1443	10.1	25.4	1.0	61.1	3.3	2.4
		C.V. (%)
		NO. OF SAMPLES
			0	AP	345	1443	10.1	25.4	1.0	61.1	3.3	2.4
	PIGEONPEA (Cajanus cajan)
197	-dhal			EP	358	1498	6.3	18.2	1.0	70.4	1.2	4.1
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	358	1498	6.3	18.2	1.0	70.4	1.2	4.1
198	-mature seed, boiled		EP
		C.V. (%)
		NO. OF SAMPLES
			0	AP
199	-mature seed, raw			EP
		C.V. (%)
		NO. OF SAMPLES
			0	AP
	SCARLET RUNNER BEAN (Phaseolus coccineus)
200	-mature seed, raw			EP	339	1418	11.9	19.6	1.5	63.5		3.5
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
			0	AP	339	1418	11.9	19.6	1.5	63.5		3.5
	SOYBEAN (Glycine max)
201	-flour, defatted			EP	331	1386	7.0	45.6	1.1	40.3	3.1	6.0
		C.V. (%)
		NO. OF SAMPLES					( 3)	( 3)	( 3)		( 3)	( 3)
			0	AP	331	1386	7.0	45.6	1.1	40.3	3.1	6.0
202	-mature seed, raw			EP	420	1759	8.1	26.6	19.6	40.3	3.6	5.4
		C.V. (%)					21.8				47.0
		NO. OF SAMPLES					(11)	(16)	(22)		( 4)	(16)
			0	AP	420	1759	8.1	26.6	19.6	40.3	3.6	5.4
203	-mature seed, raw, imported from USA			EP	416	1741	9.1	36.7	20.1	29.5	4.0	4.6
		C.V. (%)
		NO. OF SAMPLES
			0	AP	416	1741	9.1	36.7	20.1	29.5	4.0	4.6
204	-protein concentrate			EP	340	1424	4.0	57.6	3.2	27.8	5.6	7.3
		C.V. (%)						4.1	6.6		5.1	7.2
		NO. OF SAMPLES					( 1)	( 4)	( 4)		( 4)	( 4)
			0	AP	340	1424	4.0	57.6	3.2	27.8	5.6	7.3
	TEPARY BEAN (Phaseolus acutifolius)
205	-mature seed, raw		EP
		C.V. (%)
		NO. OF SAMPLES
			0	AP
	VETCH (Vicia spp.)
206	-mature seed, raw			EP	345	1443	7.9	23.8	2.0	61.0	5.6	5.3
		C.V. (%)					23.1	11.1	53.5		29.5	38.3
		NO. OF SAMPLES					( 6)	( 7)	( 7)		( 6)	( 6)
			0	AP	345	1443	7.9	23.8	2.0	61.0	5.6	5.3
	VETCH, BITTER (Vicia ervilia)
207	-mature seed, raw			EP	361	1511	9.1	20.2	5.4	60.3	5.4	4.9
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 4)	( 4)		( 4)	( 4)
			0	AP	361	1511	9.1	20.2	5.4	60.3	5.4	4.9
	WINGED PEA (Lotus tetragonolobus)
208	-mature seed, raw			EP	396	1659	9.5	31.2	14.5	41.0	2.1	3.8
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	396	1659	9.5	31.2	14.5	41.0	2.1	3.8
	YEHEB (Cordeauxia edulis)
209	-mature seed, raw			EP			11.1	10.8
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)
			0	AP			11.1	10.8

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
193	EP	151	276	4.9				0.28	0.18	1.6			0
		( 2)	( 2)	( 2)				( 3)	( 2)	( 2)			( 1)
	AP	151	276	4.9				0.28	0.18	1.6			0
194	EP	54	117	2.0
		( 1)	( 1)	( 1)
	AP	54	117	2.0
195	EP	165	412	6.1				0.31	0.13	1.8
		( 3)	( 3)	( 2)				( 2)	( 1)	( 1)
	AP	165	412	6.1				0.31	0.13	1.8
196	EP	64	362	6.6	8	992	138	0.88	0.13	3.9		72	2
	AP	64	362	6.6	8	992	138	0.88	0.13	3.9		72	2
197	EP	111	132	3.2
		( 1)	( 1)	( 1)
	AP	111	132	3.2
198	EP							0.11
								( 1)
	AP							0.11
199	EP							0.21
								( 2)
	AP							0.21
200	EP
	AP
201	EP	295	620	7.6				0.81	0.28	3.5
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)
	AP	295	620	7.6				0.81	0.28	3.5
202	EP	220	576	5.6				0.70	0.27	2.3
		14.6	25.4
		( 4)	( 4)	( 3)				( 3)	( 3)	( 3)
	AP	220	576	5.6				0.70	0.27	2.3
203	EP	263	749	8.4	5	1917	318	0.97	0.91	2.0		16
	AP	263	749	8.4	5	1917	318	0.97	0.91	2.0		16
204	EP
	AP
205	EP							0.59
								11.1
								( 8)
	AP							0.59
206	EP
	AP
207	EP
	AP
208	EP	75	180	2.5				0.32	0.18	2.2
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)
	AP	75	180	2.5				0.32	0.18	2.2
209	EP
	AP