food composition tables for the near east

NUTS AND SEEDS

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
	ACORN (Quercus spp.)
210	-nut			EP	258	1081	37.3	1.7	1.9	58.1	0.6	1.0
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 1)	( 2)
			22	AP	201	840	29.0	1.3	1.5	45.2	0.5	0.8
	ALMOND (Prunus amygdalus)
211	-nut			EP	617	2584	3.7	16.1	57.4	20.0	2.7	2.8
		C.V. (%)					16.2	39.2	7.5			20.9
		NO. OF SAMPLES					( 13)	( 4)	( 13)		( 2)	( 4)
			60	AP	247	1033	1.5	6.5	23.0	8.0	1.1	1.1
212	-nut, roasted and salted			EP	577	2413	2.5	17.3	47.8	28.5	4.3	3.7
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	577	2413	2.5	17.3	47.8	28.5	4.3	3.7
	APRICOT (Prunus armeniaca)
213	-seed			EP			3.4		52.9			4.1
		C.V. (%)
		NO. OF SAMPLES					( 1)		( 1)			( 1)
				AP
	BALSAN PEAR (Momordica charantia)
214	-seed			EP	483	2020	8.6	18.5	31.0	39.1	19.4	2.8
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
				AP
	BETEL-NUT (Areca catechu)
215	-nut			EP	399	1671	10.8	4.4	10.4	73.0	13.8	1.4
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
				AP
	BLACK HENBANE (Hyoscyamus niger)
216	-seed			EP			5.0		28.4			13.1
		C.V. (%)
		NO. OF SAMPLES					( 1)		( 1)			( 1)
				AP
	BRAZIL NUT (Bertholletia excelsa)
217	-nut			EP	646	2702	4.2	15.4	65.0	11.8	3.5	3.5
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 1)	( 2)
			52	AP	310	1297	2.0	7.4	31.2	5.7	1.7	1.7
	CABBAGE (Brassica oleracea var. capitata
218	-seed			EP			5.2		44.5			1.9
		C.V. (%)
		NO. OF SAMPLES					( 1)		( 1)			( 1)
				AP
	CASHEW (Anacardius occidentale)
219	-nut			EP	542	2268	5.7	22.8	42.5	26.2	1.3	2.7
		C.V. (%)
		NO. OF SAMPLES					( 3)	( 3)	( 3)		( 2)	( 3)
			70	AP	163	680	1.7	6.8	12.8	7.9	0.4	0.8
	CAULIFLOWER (Brassica oleracea var. botrytis)
220	-seed			EP			5.0		35.2			2.5
		C.V. (%)
		NO. OF SAMPLES					( 1)		( 1)			( 1)
				AP
	CHESTNUT, EUROPEAN (Castanea sativa)
221	-nut			EP	185	772	55.6	1.9	2.4	38.8	2.1	1.3
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			23	AP	142	592	42.6	1.4	1.8	29.8	1.6	1.0
	COCONUT (Cocos nucifera)
222	-immature kernel			EP	85	355	82.0	1.1	3.2	13.3	0.5	0.4
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			70	AP	25	106	24.6	0.3	1.0	4.0	0.1	0.1
223	-mature kernel, dried			EP	540	2258	14.3	4.8	46.6	32.7	6.0	1.5
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 1)	( 2)
			0	AP	540	2258	14.3	4.8	46.6	32.7	6.0	1.5
224	-mature kernel, raw			EP	311	1303	50.6	2.6	26.8	19.2	3.1	0.8
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			40	AP	187	782	30.4	1.6	16.1	11.5	1.9	0.5
	COLANUT (Cola acuminata)
225	-nut			EP	154	644	61.6	2.1	0.3	35.4	1.8	0.6
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
				AP

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
210	EP	33	132	0.7				0.10	0.10	1.6			0
		( 2)	( 2)	( 2)				( 2)	( 2)	( 2)			(1)
	AP	26	102	0.6				0.08	0.08	1.2			0
211	EP	228	448	4.4	8	793		0.29	0.50	3.4
		( 3)	( 3)	( 2)	( 1)	( 1)		( 2)	( 1)	( 1)
	AP	91	179	1.8	3	317		0.12	0.20	1.4
212	EP	237	468	5.9	291	841		0.25	0.87	3.6			1
		( 1)	( 1)	( 1)	( 1)	( 1)		( 1)	( 1)	( 1)			( 1)
	AP	237	468	5.9	291	841		0.25	0.87	3.6			1
213	EP
	AP
214	EP
	AP
215	EP	252	115	4.2				0.21	0.35	1.5
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)
	AP
216	EP
	AP
217	EP	152	573	3.2				0.31	0.62	0.5
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)
	AP	73	275	1.5				0.15	0.30	0.2
218	EP
	AP
219	EP	45	475	4.5				0.64	0.22	1.6		30	0
		( 2)	( 2)	( 2)				( 2)	( 2)	( 2)		( 2)	( 1)
	AP	13	142	1.3				0.19	0.07	0.5		9	0
220	EP
	AP
221	EP	30	79	2.0				0.28	0.26	1.7
		( 2)	( 2)	( 1)				( 1)	( 1)	( 1)
	AP	23	61	1.5				0.21	0.20	1.3
222	EP	18	92	1.1				0.05	0.04	0.4
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)
	AP	5	28	0.3				0.01	0.01	0.1
223	EP	26	198	3.0				0.11	0.09	1.1
		( 1)	( 1)	( 1)				( 2)	( 1)	( 1)
	AP	26	198	3.0				0.11	0.09	1.1
224	EP	20	115	1.6				0.05	0.04	0.5
		( 1)	( 2)	( 1)				( 1)	( 1)	( 1)
	AP	12	69	1.0				0.03	0.02	0.3
225	EP	55	75	1.5				0.02	0.02	0.5
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)
	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
	COTTONSEED (Gossypium spp.)
226	-flour, defatted			EP				49.9	1.9			6.9
		C.V. (%)						0.4	8.0			2.4
		NO. OF SAMPLES						( 11)	( 11)			( 11)
			0	AP				49.9	1.9			6.9
227	-seed			EP	428	1792	7.2	21.9	19.4	46.7	10.8	4.8
		C.V. (%)					26.5	9.8	17.0		61.2	14.7
		NO. OF SAMPLES					( 41)	( 16)	( 301)		( 5)	(16)
				AP
	DESERT DATE (Balanites aegyptiaca)
228	-cake			EP	327	1367	8.2	42.4	0.6	42.9	5.9	5.8
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 1)	( 1)		( 1)	( 2)
				AP
229	-nut			EP	540	2260	3.6	27.0	41.0	25.4	4.5	3.0
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
				AP
	EGGPLANT (Solanum melongena)
230	-seed			EP			6.6		25.3			5.9
		C.V. (%)
		NO. OF SAMPLES					( 2)		( 2)			( 2)
				AP
	FILBERT (Corylus spp.)
231	-nut			EP	626	2619	4.7	15.8	59.6	17.7	4.3	2.2
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 2)	( 3)		( 3)	( 3)
			60	AP	253	1057	1.9	6.4	24.1	7.2	1.7	0.9
	HEMP (Cannabis sativa)
232	-seed			EP	516	2157	2.7	15.6	34.7	42.0	22.3	5.0
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
				AP
	JACKFRUIT (Artocarpus heterophyllus)
233	-seed			EP	157	658	59.5	3.7	0.3	34.9	1.3	1.6
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			20	AP	126	527	47.6	3.0	0.2	27.9	1.0	1.3
	MUSKMELON, (Cucunis selo)
234	-seed			EP	554	2319	7.0	22.7	48.4	17.3	2.9	4.6
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			31	AP	385	1609	4.9	15.8	33.6	12.0	2.0	3.2
	NIGERSEED, ETHIOPEAN (Guizotia abyssinica)
235	-seed			EP			4.5	25.8	32.8
		C.V. (%)						5.2	3.5
		NO. OF SAMPLES					( 4)	( 4)	( 4)
				AP
	OKRA (Abelmoschus esculentus)
236	-seed			EP	411	1721	9.2	23.7	18.4	43.0	27.2	5.7
		C.V. (%)
		NO. OF SAMPLES					( 3)	( 3)	( 3)		( 3)	( 3)
				AP
	PEACH (Prunus persica)
237	-seed			EP			4.0		47.5			5.0
		C.V. (%)
		NO. OF SAMPLES					( 1)		( 1)			( 1)
				AP
	PECAN (Carya illinoensis)
238	-nut			EP	681	2848	3.1	7.2	69.0	19.2	2.5	1.5
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			47	AP	361	1509	1.6	3.8	36.6	10.2	1.3	0.8
	PIMIENTO (Capsicum annuum)
239	-seed			EP			6.2		15.8			9.3
		C.V. (%)
		NO. OF SAMPLES					( 2)		( 2)			( 2)
				AP
	PINE (Pinus pinea)
240	-seed			EP	574	2400	6.4	24.0	52.3	12.9	0.8	4.4
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			71	AP	166	696	1.9	7.0	15.2	3.7	0.2	1.3

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
226	EP		1118
			( 1)
	AP		1118
227	EP	97	562	1.0
		56.5	23.7	16.7
		( 5)	( 5)	( 5)
	AP
228	EP
	AP
229	EP
	AP
230	EP
	AP
231	EP	94	309	5.5	3	732		0.43	0.16	3.4			2
		( 2)	( 3)	( 2)	( 1)	( 2)		( 2)	( 2)	( 2)			( 1)
	AP	38	125	2.2	1	296		0.17	0.07	1.4			1
232	EP	165	864	14.0				0.96	0.30	3.0
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)
	AP
233	EP	30	120	1.1				0.16	0.04	0.5
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)
	AP	24	96	0.9				0.13	0.03	0.4
234	EP	39	996	10.6				0.10		2.2
		( 1)	( 1)	( 1)				( 1)		( 1)
	AP	27	692	7.4				0.07		1.5
235	EP
	AP
236	EP	181	1311	44.1
		( 3)	( 3)	( 3)
237	EP
	AP
238	EP	75	250	2.6				0.75	0.13	0.9
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)
	AP	40	132	1.4				0.40	0.07	0.5
239	EP
	AP
240	EP	26	508	9.2		888		0.81	0.19	3.6
		( 1)	( 1)	( 1)		( 1)		( 1)	( 1)	( 1)
	AP	8	147	2.7		258		0.23	0.06	1.0

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
	PINE, NEPAL (Pinus gerardiana)
241	-seed			EP	494	2067	12.4	18.1	36.6	30.7		2.2
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
			35	AP	321	1344	8.1	11.7	23.8	20.0		1.4
242	-seed, roasted			EP	528	2209	5.1	19.9	38.1	34.4		2.5
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
			25	AP	396	1657	3.8	14.9	28.6	25.8		1.9
	PISTACHIO NUT (Pistacia vera)
243	-immature nut			EP	390	1632	35.2	12.8	32.6	17.9	1.5	1.5
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			64	AP	140	587	12.7	4.6	11.7	6.4	0.5	0.6
244	-nut			EP	612	2561	3.7	23.5	57.1	12.8	1.7	2.8
		C.V.(%)					24.2	28.0	5.9			9.5
		NO. OF SAMPLES					( 5)	( 4)	( 5)		( 3)	( 5)
			46	AP	333	1393	2.0	12.8	31.1	7.0	0.9	1.5
	PISTACHIO NUT, PALESTINIAN (Pistacia spp.)
245	-nut			EP	534	2234	7.0	6.4	39.6	44.3	20.1	2.7
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			50	AP	267	1117	3.5	3.2	19.8	22.2	10.0	1.3
	PUMPKIN (Cucurbita spp.)
246	-seed			EP	585	2449	2.8	18.7	50.5	24.0	5.6	3.9
		C.V.(%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 2)	( 2)
			26	AP	433	1812	2.1	13.9	37.4	17.7	4.2	2.9
	RADISH (Raphanus sativus)
247	-seed			EP	501	2097	6.3	18.6	32.9	39.6		2.5
		C.V.(%)
		NO. OF SAMPLES					( 2)	( 1)	( 2)			( 1)
				AP
	RAPE (Brassica napus)
248	-protein concentrate			EP				58.9
		C.V.(%)						3.8
		NO. OF SAMPLES						( 12)
			0	AP				58.9
249	-seed			EP			5.9		33.1
		C.V.(%)					10.9		2.8
		NO. OF SAMPLES					( 6)		( 6)
				AP
	ROCKET SALAD (Eruca sativa)
250	-seed			EP	484	2023	6.3	17.8	28.8	44.4		2.7
		C.V.(%)
		NO. OF SAMPLES					( 2)	( 1)	( 2)			( 1)
				AP
	SAFFLOWER (Carthamus tinctorius)
251	-seed			EP	488	2041	4.8	10.6	28.4	52.4	25.6	3.8
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
				AP
	SESAME (Sesamum indicum)
252	-seed			EP	595	2490	3.8	18.7	53.5	20.2	4.6	3.8
		C.V.(%)					23.1	13.5	7.8		15.3	28.2
		NO. OF SAMPLES					( 7)	( 7)	( 7)		( 7)	( 7)
			0	AP	595	2490	3.8	18.7	53.5	20.2	4.6	3.8
253	-tehineh (Sesame butter)			EP	641	2682	2.5	18.2	62.0	14.5	1.0	2.8
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	641	2682	2.5	18.2	62.0	14.5	1.0	2.8
	SORREL,RED (Hibiscus sabdariffa)
254	-seed			EP			8.1		18.6			6.1
		C.V.(%)
		NO. OF SAMPLES					( 1)		( 1)			( 1)
				AP
	SUGAR APPLE (Annona squamosa)
255	-seed			EP			4.4		18.2			3.8
		C.V.(%)
		NO. OF SAMPLES					( 1)		( 1)			( 1)
				AP
	SUNFLOWER (Helianthus annuus)
256	-seed			EP	557	2332	4.2	20.2	45.6	26.0	3.4	4.1
		C.V.(%)					39.6	18.4	17.6		40.1	12.0
		NO. OF SAMPLES					( 5)	( 5)	( 5)		( 5)	( 5)
			49	AP	289	1196	2.1	10.3	23.4	13.3	1.7	2.1

NO.	DATA AS	CALCIUM	PHOSPHORUS	IRON	SODIUM	POTASSIUM	MAGNESIUM	THIAMINE	RIBOFLAVIN	NIACIN	RETINOL	BETA CAROTENE EQUIVAL.	ASCORBIC ACID
		MG	MG	MG	MG	MG	MG	MG	MG	MG	MCG	MCG	MG
241	EP	91	494	2.4
		( 1)	( 1)	( 1)
	AP	59	321	1.6
242	EP	105		3.1
		( 1)		( 1)
	AP	78		2.3
243	EP	65	164	2.8	9	5.1		0.50	0.30	1.0		522	1
		( 1)	( 1)	( 1)	( 1)	( 1)		( 1)	( 1)	( 1)		( 1)	( 1)
	AP	23	59	1.0	3	180		0.18	0.11	0.4		188	0
244	EP	139	441	6.1	10		100	0.77	0.17	1.4		6	1
		25.1
		( 4)	( 3)	( 3)	( 1)		( 1)	( 2)	( 2)	( 2)		( 1)	( 1)
	AP	75	240	3.3	6		54	0.42	0.10	0.7		3	1
245	EP	224	433	8.0				0.36	0.22	1.5
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)
	AP	112	217	4.0				0.18	0.11	0.7
246	EP	32	667	8.9				0.24	0.12	3.7
		( 2)	( 2)	( 2)				( 2)	( 1)	( 2)
	AP	24	494	6.6				0.18	0.09	2.7
247	EP
	AP
248	EP
	AP
249	EP
	AP
250	EP
	AP
251	EP	135	402	8.6				0.52	0.15	0.5
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)
	AP
252	EP	815	477	20.1	72	325		0.92	0.47	6.9
		39.2	24.7	67.3
		( 7)	( 7)	( 7)	( 1)	( 1)		( 3)	( 3)	( 3)
	AP	815	477	20.1	72	325		0.92	0.47	6.9
253	EP	100	840	9.0				0.62	0.31	4.9			0
		( 1)	( 1)	( 1)				( 2)	( 2)	( 2)			( 1)
	AP	100	840	9.0				0.62	0.31	4.9			0
254	EP
	AP
255	EP
	AP
256	EP	102	572	7.6				1.36	0.16	3.3
		24.6	20.1	21.5
		( 5)	( 5)	( 5)				( 2)	( 2)	( 2)
	AP	52	294	3.9				0.70	0.08	1.7

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
	SUNFLOWER (Helianthus annus)
257	-seed, roasted			EP	605	2533	2.4	25.4	56.3	11.4	3.5	4.6
		C.V.(%)
		NO. OF SAMPLES					( 3)	( 3)	( 3)		( 3)	( 3)
			46	AP	327	1368	1.3	13.7	30.4	6.1	1.9	2.5
	TOMATO (Lycopersicon esculentum)
258	-seed			EP			6.7		25.5			8.7
		C.V.(%)
		NO. OF SAMPLES					( 1)		( 1)			( 1)
				AP
	TURNIP (Brassica rapa var. rapifera)
259	-seed			EP	499	2088	5.9	17.5	32.2	41.4		2.9
		C.V.(%)
		NO. OF SAMPLES					( 2)	( 1)	( 2)			( 1)
				AP
	WALNUT, PERSIAN OR ENGLISH (Juglans regia)
260	-nut, dried			EP	660	2762	2.6	14.8	65.2	15.5	2.1	1.9
		C.V.(%)					26.0	11.1	4.1			16.6
		NO. OF SAMPLES					( 9)	( 4)	( 9)		( 3)	( 4)
			58	AP	277	1160	1.1	6.2	27.4	6.5	0.9	0.8
261	-nut, raw			EP	436	1823	34.0	10.0	41.5	13.2	0.9	1.3
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			55	AP	196	820	15.3	4.5	18.7	5.9	0.4	0.6
	WATERMELON (Citrullus lanatus)
262	-seed			EP	563	2354	4.9	37.1	49.4	5.1	3.3	3.5
		C.V.(%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 2)	( 2)
			54	AP	259	1083	2.3	17.1	22.7	2.3	1.5	1.6

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
257	EP	143	647	12.2
		( 3)	( 3)	( 3)
	AP	77	350	6.6
258	EP
	AP
259	EP
	AP
260	EP	93	350	2.6	3	600		0.42	0.10	2.3			6
		15.3						18.0
		( 4)	( 3)	( 3)	( 1)	( 1)		( 4)	( 3)	( 3)			( 1)
	AP	39	147	1.1	1	252		0.18	0.04	0.9			3
261	EP	83	223	2.1	2	366		0.51	0.13	2.0
		( 1)	( 1)	( 1)	( 1)	( 1)		( 1)	( 1)	( 1)
	AP	37	100	0.9	1	165		0.23	0.06	0.9
262	EP	30	760	7.8				0.24	0.14	1.4
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)
	AP	14	350	3.6				0.11	0.06	0.6

VEGETABLES

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
	AMARANTH (Amaranthus spp.)
263	-leaves, raw			EP	41	173	85.3	4.5	0.5	7.2	1.5	2.3
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 2)	( 2)
			53	AP	19	81	40.1	2.1	0.3	3.4	0.7	1.1
	AMARANTH, PURPLISH (Amaranthus lividus)
264	-flowers and leaves, raw			EP	67	278	74.7	8.1	0.3	12.4	0.7	4.5
		C.V. (%)
		NO.OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
				AP
	ARTICHORE, GLOBE (Cynara scolymus)
265	-inflorescence, raw			EP	41	173	86.0	4.4	0.2	8.0	0.9	1.3
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 2)	(2)		( 2)	( 2)
			60	AP	17	69	34.4	1.7	0.1	3.2	0.3	0.5
	ARUM (Arum spp.)
266	-leaves, raw			EP	32	135	90.1	2.2	0.7	5.9	1.1	1.1
		C.V. (%)
		NO. OF SAMPLES					(1)	( 1)	( 1)		( 1)	( 1)
				AP
	ASPARAGUS (Asparagus officinalis)
267	-young shoot, raw			EP	27	111	91.6	2.2	0.4	5.0	0.8	0.8
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			44	AP	15	62	51.3	1.2	0.2	2.8	0.4	0.4
	BALSAM PEAR (Momordica charantia)
268	-fruit, boiled			EP
		C.V. (%)
		NO. OF SAMPLES
			0	AP
269	-fruit, fried			EP
		C.V. (%)
		NO. OF SAMPLES
			0	AP
270	-fruit, raw			EP	25	106	91.9	1.8	0.2	5.4	2.0	0.7
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			19	AP	21	86	74.4	1.5	0.2	4.4	1.6	0.6
	BAMBOO (Bambusa spp.)
271	-shoot, raw			EP	30	128	90.2	2.3	0.2	6.5	1.5	0.8
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			45	AP	17	70	49.6	1.3	0.1	3.6	0.8	0.4
	BASIL (Ocimum basilicum)
272	-leaves, raw			EP	28	118	90.3	2.9	0.4	5.1	0.5	1.4
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 1)	( 2)
			75	AP	7	29	22.6	0.7	0.1	1.3	0.1	0.3
	BEET (Beta vulgaris)
273	-leaves, raw			EP	28	116	89.7	2.3	0.4	5.3	0.9	2.4
		C.V. (%)						3.8
		NO. OF SAMPLES					( 3)	( 4)	( 3)		( 3)	( 3)
			25	AP	21	87	67.3	1.7	0.3	3.9	0.7	1.8
274	-root, raw			EP	54	224	85.0	1.8	0.3	12.1	0.8	0.9
		C.V. (%)						39.5	111.7			14.7
		NO. OF SAMPLES					( 7)	( 4)	( 4)		( 3)	( 4)
			15	AP	46	190	72.2	1.5	0.2	10.3	0.7	0.8
	BETEL PEPPER (Piper betle)
275	-leaves, raw			EP	49	203	81.9	6.4	0.1	9.0	0.4	2.6
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
				AP
	BROADBEAN (Vicia faba)
276	-immature seed, boiled			EP
		C.V. (%)
		NO. OF SAMPLES
			0	AP
277	-immature seed, raw			EP	81	338	79.1	6.1	0.7	13.3	1.5	0.9
		C.V. (%)						31.7	95.7		77.5	10.4
		NO. OF SAMPLES					( 13)	( 7)	( 6)		( 4)	( 6)
			74	AP	21	88	20.6	1.6	0.2	3.4	0.4	0.2
	BROCCOLI (Brassica oleracea var. italica)
278	-flowers and stalks, raw			EP	33	139	88.6	3.2	0.1	6.9	0.8	1.2
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			39	AP	20	85	54.0	2.0	0.1	4.2	0.5	0.7