food composition tables for the near east

FRUITS(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
509	EP	20	14	0.5									51
		75.8	17.8	52.5									27.8
	AP	20	14	0.5									51
510	EP	16	17	0.4				0.03	0.04	0.4			64
													42.6
		( 2)	( 2)	( 2)				( 1)	( 1)	( 1)			( 12)
	AP	11	11	0.3				0.02	0.03	0.3			43
511	EP												31
													( 18)
	AP												18
512	EP	128		12.6	21	1698		0.19	0.07	2.1		350	11
		( 1)		( 1)	( 1)	( 1)		( 1)	( 1)	( 1)		( 1)	( 1)
	AP	127		12.5	21	1681		0.19	0.07	2.1		346	11
513	EP	18	20	0.7	5	325		0.03	0.06	0.8		66	10
		109.2	25.9	117.3								197.3	15.8
		( 8)	( 7)	( 8)	( 4)	( 4)		( 1)	( 2)	( 2)		( 7)	( 62)
	AP	16	18	0.6	5	293		0.03	0.05	0.7		59	9
514	EP	15	12	0.5	5	197		0.06	0.04	0.1		6	4
		59.7	35.9	53.5
		( 5)	( 5)	( 5)	( 5)	( 4)		( 2)	( 1)	( 1)		( 1)	( 1)
	AP	13	10	0.4	4	172		0.05	0.03	0.1		5	4
515	EP	19	20	0.5	2	241		0.05	0.10	0.6		3000	15
		( 1)	( 2)	( 2)	( 1)	( 1)		( 1)	( 1)	( 1)		( 1)	( 2)
	AP	19	20	0.5	2	236		0.05	0.10	0.6		2940	15
516	EP	13	17	0.8	2	200		0.06	0.03	0.3			12
		( 2)	( 2)	( 2)	( 1)	( 1)		( 1)	( 1)	( 1)			( 1)
	AP	10	13	0.6	2	152		0.05	0.02	0.2			9
517	EP				14	51
					( 1)	( 1)
	AP				14	51
518	EP	16	18	0.9	5	260		0.04	0.06	0.5		99	16
		54.3	29.9	47.8				28.9	65.5	12.6		82.2
		( 14)	( 12)	( 14)	( 3)	( 4)		( 5)	( 5)	( 5)		( 11)	( 3)
	AP	14	16	0.8	4	228		0.03	0.05	0.4		86	14
519	EP											528
												( 1)
	AP											496
520	EP	16	21	0.3	2	187		0.09	0.04	0.1		150	3
		( 1)	( 1)	( 1)	( 1)	( 1)		( 1)	( 1)	( 1)		( 1)	( 1)
	AP	12	16	0.2	1	140		0.07	0.03	0.1		112	2
521	EP	72	17	3.4				0.60	0.18	0.4		474	19
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)		( 1)	( 1)
	AP	59	14	2.8				0.49	0.15	0.3		389	16
522	EP	18	26	1.5	3	244		0.09	0.06	0.4		31	24
		57.1	36.6	37.7									21.6
		( 5)	( 5)	( 5)	( 2)	( 2)		( 1)	( 1)	( 1)		( 3)	( 62)
	AP	11	16	0.9	2	149		0.05	0.04	0.3		19	15
523	EP	13	39	1.2									10
		( 2)	( 2)	( 2)									( 2)
	AP	13	39	1.2									10

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
	PRICKLY PEAR,INDIAN FIG (Opuntia ficus-indica)
524	-fruit,raw			EP	51	213	85.8	1.1	0.2	12.7	6.4	0.2
		C.V.(%)
		NO. OF SAMPLES					( 2)	( 1)	( 1)		( 1)	( 2)
			56	AP	22	94	37.7	0.5	0.1	5.6	2.8	0.1
	PUMMELO (Citrus grandis)
525	-fruit, raw			EP	38	159	89.4	1.1	0.3	8.6	0.3	0.4
		C.V.(%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 1)	( 2)
			46	AP	20	86	48.3	0.6	0.2	4.7	0.2	0.2
526	-juice, raw			EP	36	149	90.6	1.1	0.2	7.7	0.0	0.4
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	36	149	90.6	1.1	0.2	7.7	0.0	0.4
	QUINCE (Cydonia oblonga)
527	-fruit, raw			EP	67	281	81.0	0.4	0.2	17.8	1.3	0.6
		C.V.(%)
		NO. OF SAMPLES					( 3)	( 3)	( 3)		( 3)	( 3)
			32	AP	46	191	55.1	0.3	0.1	12.1	0.9	0.4
	RAISIN (Vitis spp.)
528	-fruit,preserved			EP	293	1228	16.9	3.0	0.5	77.4	0.9	2.1
		C.V.(%)
		NO.OF SAMPLES					( 3)	( 3)	( 3)		( 1)	( 2)
			0	AP	293	1228	16.9	3.0	0.5	77.4	0.9	2.1
	RASPBERRY (Rubus spp.)
529	-fruit,raw			EP	61	255	82.7	1.1	0.4	14.8	1.8	0.9
		C.V.(%)
		NO.OF SAMPLES					( 2)	( 2)	( 2)		( 2)	( 2)
			4	AP	58	245	79.4	1.1	0.4	14.3	1.7	0.9
	ROSEAPPLE (Syzygium jambos)
530	-fruit,raw			EP	74	311	79.1	0.7	0.2	19.5	0.2	0.5
		C.V.(%)
		NO.OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			20	AP	59	248	63.3	0.6	0.2	15.6	0.2	0.4
	SAPODILLA (Manilkara zapota)
531	-fruit,raw			EP	77	322	78.8	0.4	0.6	19.6	1.5	0.6
		C.V.(%)
		NO.OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			20	AP	62	257	63.0	0.3	0.5	15.7	1.2	0.5
	SOWBERRY (Berberis vulgaris)
532	-fruit with seeds,dried			EP	294	1228	14.5	4.5	0.5	76.2	8.2	4.2
		C.V.(%)
		NO.OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	294	1228	14.5	4.5	0.5	76.2	8.2	4.2
533	-fruit without seeds,dried			EP	210	880	39.4	3.1	0.3	54.7	5.3	2.4
		C.V.(%)
		NO.OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			1	AP	208	870	38.9	3.1	0.3	54.0	5.2	2.4
534	-juice			EP	6	26	98.4	0.1	0.1	1.3	0.0	0.1
		C.V.(%)
		NO.OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	6	26	98.4	0.1	0.1	1.3	0.0	0.1
	STRAWBERRY (Fragaria spp.)
535	-fruit,raw			EP	34	144	90.8	0.7	0.5	7.7	1.6	9.3
		C.V.(%)
		NO.OF SAMPLES					( 3)	( 3)	( 3)		( 3)	( 3)
			6	AP	32	136	85.3	0.7	0.5	7.2	1.5	0.3
	SUGAR APPLE (Annona squamosa)
536	-fruit, raw			EP	107	450	69.8	2.7	0.4	26.4	0.6	0.7
			C.V.(%)
			NO. OF SAMPLES				( 1)	( 1)	( 1)		( 1)	( 1)
			43	AP	61	256	39.8	1.5	0.2	15.0	0.3	0.4
	TAMARIND (Tamarindus indica)
537	-fruit,raw			EP	219	916	37.2	1.9	0.1	58.8	1.5	2.0
		C.V.(%)
		NO.OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			52	AP	105	440	17.9	0.9	0.0	28.2	0.7	1.0
	WATERMELON (Citrullus lanatus)
538	-fruit,raw			EP	24	102	93.1	0.4	0.1	6.1	0.3	0.3
		C.V.(%)						17.6	11.6		160.9	38.7
		NO.OF SAMPLES					( 13)	( 9)	( 8)		( 8)	( 10)
			46	AP	13	55	50.6	0.2	0.1	3.3	0.2	0.1
	WINTER CHERRY (Physalis alkekengi)
539	-fruit,raw			EP	61	255	82.3	3.0	0.4	13.2	2.9	1.1
		C.V.(%)
		NO.OF SAMPLES					( 60)	( 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
524	EP	60	25	1.9	2	62						60	14
													12.3
		( 1)	( 1)	( 1)	( 1)	( 1)						( 1)	( 60)
	AP	26	11	0.8	1	27						26	6
525	EP	25	19	0.3				0.03	0.06	0.2			60
		( 2)	( 2)	( 2)				( 1)	( 1)	( 1)			( 2)
	AP	14	10	0.2				0.02	0.03	0.1			33
526	EP	14	12	0.1									46
		( 1)	( 1)	( 1)									( 1)
	AP	14	12	0.1									46
527	EP	12	15	0.7	5	197		0.02	0.02	0.3		9	23
		( 3)	( 3)	( 3)	( 1)	( 1)		( 1)	( 1)	( 1)		( 2)	( 1)
	AP	8	10	0.5	3	134		0.01	0.01	0.2		6	16
528	EP	62	101	4.1	27	763			0.08	0.5		120	1
		( 1)	( 1)	( 3)	( 1)	( 1)			( 1)	( 1)		( 1)	( 1)
	AP	62	101	4.1	27	763			0.08	0.5		120	1
529	EP	14	37	1.4				0.10	0.10	0.3			23
		( 2)	( 2)	( 2)				( 1)	( 1)	( 1)			( 1)
	AP	13	36	1.3				0.10	0.10	0.3			22
530	EP	6	24	1.5									16
		( 1)	( 1)	( 1)									( 1)
	AP	4	19	1.2									13
531	EP	25	9	0.5					0.05	0.2
		( 1)	( 1)	( 1)					( 1)	( 1)
	AP	20	7	0.4					0.04	0.2
532	EP	205	184	20.5	2			0.33	0.32				4
		( 1)	( 1)	( 1)	( 1)			( 1)	( 1)				( 1)
	AP	205	184	20.5	2			0.33	0.32				4
533	EP	20	140	20.0	2			0.25	0.21				3
		( 1)	( 1)	( 1)	( 1)			( 1)	( 1)				( 1)
	AP	20	138	19.7	2			0.25	0.21				3
534	EP	3	9	0.3	0			0.01	0.01				0
		( 1)	( 1)	( 1)	( 1)			( 1)	( 1)				( 1)
	AP	3	9	0.3	0			0.01	0.01				0
535	EP	27	26	1.0	1	164		0.03	0.02	0.4		40	46
		( 3)	( 3)	( 3)	( 1)	( 1)		( 2)	( 2)	( 2)		( 2)	( 2)
	AP	26	24	0.9	1	154		0.03	0.02	0.4		38	43
536	EP	12	32	0.9									40
		( 1)	( 1)	( 1)									( 1)
	AP	7	18	0.5									23
537	EP	75	82	1.2				0.21	0.07	1.1
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)
	AP	36	39	0.6				0.10	0.03	0.5
538	EP	5	7	0.2	3	98		0.03	0.02	0.30		411	12
		35.4	82.8	57.9				44.1	45.8	46.9		45.8	80.6
		( 7)	( 5)	( 7)	( 6)	( 8)		( 5)	( 5)	( 4)		( 6)	( 6)
	AP	3	4	0.1	2	53		0.02	0.01	0.1		223	6
539	EP												39
	AP												(120)

SUGARS, STRUPS AND SWEETS

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
	HONEY
540	-with comb			EP			13.1	0.3				0.2
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)				( 1)
			0	AP			13.1	0.3				0.2
541	-without comb			EP	312	1304	15.1	0.3	0.0	84.4	0.0	0.2
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	312	1304	15.1	0.3	0.0	84.4	0.0	0.2
	JAGGERY
542				EP			5.9	0.2		82.2*		3.7
		C.V.(%)					2.9	0.0		1.7		2.2
		NO. OF SAMPLES					( 4)	( 4)		( 4)		( 4)
			0	AP			5.9	0.2		82.2*		3.7
	MANNA
543				EP	384	1607	3.0	1.8	0.8	93.1	0.3	1.3
		C.V.(%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 2)	( 2)
			0	AP	384	1607	3.0	1.8	0.8	93.1	0.3	1.3
	MOLASSES
544	-cane			EP	205	856	40.2	0.6		54.9*		3.9
		C.V.(%)
		NO. OF SAMPLES					( 2)	( 2)		( 2)		( 2)
			0	AP	205	856	40.2	0.6		54.9*		3.9
545	-date			EP	317	1325	19.0	1.0	0.1	78.4		1.5
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
			0	AP	317	1325	19.0	1.0	0.1	78.4		1.5
	SUGAR
546	-refined			EP	386	1613	0.3	0.0	0.0	99.7		0.0
		C.V.(%)
		NO. OF SAMPLES					( 2)					( 2)
			0	AP	386	1613	0.3	0.0	0.0	99.7		0.0
	SWEETS
547	-amrati			EP	428	1791	9.1	2.0	15.4	72.9	2.4	0.6
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	428	1791	9.1	2.0	15.4	72.9	2.4	0.6
548	-andrasa			EP	465	1947	5.4	1.8	20.1	72.5	1.9	0.2
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	465	1947	5.4	1.8	20.1	72.5	1.9	0.2
549	-balushahi			EP	482	2016	6.8	0.7	25.4	66.4	1.4	0.6
		C.V.(%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 2)	( 2)
			0	AP	482	2016	6.8	0.7	25.4	66.4	1.4	0.6
550	-barfi			EP	384	1608	3.4	1.5	0.8	93.4	2.5	0.9
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	384	1608	3.4	1.5	0.8	93.4	2.5	0.9
551	-beedana			EP	434	1818	12.0	0.8	19.3	67.4	1.2	0.5
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	434	1818	12.0	0.8	19.3	67.4	1.2	0.5
552	-gaz			EP	343	1435	15.7	2.6	2.0	79.3	0.2	0.3
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	343	1435	15.7	2.6	2.0	79.3	0.2	0.3
553	-halwa			EP	516	2159	1.6	10.3	29.6	56.7	1.2	1.7
		C.V.(%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 2)	( 2)
			0	AP	516	2159	1.6	10.3	29.6	56.7	1.2	1.7
554	-halwa gajar			EP	412	1725	21.7	4.3	24.4	47.6	2.1	2.0
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	412	1725	21.7	4.3	24.4	47.6	2.1	2.0
555	-halwa sohan			EP	481	2012	1.4	0.3	19.9	78.3	13.9	0.1
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	481	2012	1.4	0.3	19.9	78.3	13.9	0.1
556	-halwa suji			EP	368	1541	22.3	0.6	13.4	63.5	1.2	0.2
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	368	1541	22.3	0.6	13.4	63.5	1.2	0.2
557	-halwa with pistachio			EP	535	2237	1.5	12.3	33.6	50.9	1.9	1.7
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	535	2237	1.5	12.3	33.6	50.9	1.9	1.7

* Carbohydrate not calculated by difference: value is for total glucose

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
540	EP	9		0.7				0.01	0.03	0.1
		( 1)		( 1)				( 1)	( 1)	( 1)
	AP	9		0.7				0.01	0.03	0.1
541	EP	6	6	0.9	5	52		0.01	0.03	0.1
		( 1)	( 1)	( 1)	( 1)	( 1)		( 1)	( 1)	( 1)
	AP	6	6	0.9	5	52		0.01	0.03	0.1
542	EP	42	46	3.1
		7.5	17.2	5.5
		( 4)	( 4)	( 4)
	AP	42	46	1.1
543	EP	83	36	20.9	35	467		0.04	0.02	2.3		36	165
		( 2)	( 2)	( 2)	( 2)	( 2)		( 2)	( 1)	( 1)		( 2)	( 2)
	AP	83	36	20.9	35	467		0.04	0.02	2.3		36	165
544	EP	370	52	20.5
		( 2)	( 2)	( 2)
	AP	370	52	20.5
545	EP	60	50	1.9				0.00	0.16	1.3			0
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)			( 1)
	AP	60	50	1.9				0.00	0.16	1.3			0
546	EP	1		0.6
		( 2)		( 2)
	AP	1		0.6
547	EP	3	8	1.0
		( 1)	( 1)	( 1)
	AP	3	8	1.0
548	EP	9	32	0.8
		( 1)	( 1)	( 1)
	AP	9	32	0.8
549	EP	83	22	2.7
		( 2)	( 2)	( 2)
	AP	83	22	2.7
550	EP	76	15	1.7
		( 1)	( 1)	( 1)
	AP	76	15	1.7
551	EP	78	16	1.9
		( 1)	( 1)	( 1)
		AP	78	16	1.9
552	EP	44		4.2	54	163							5
		( 1)		( 1)	( 1)	( 1)							( 1)
	AP	44		4.2	54	163							5
553	EP	56	267	4.1				0.41	0.08	1.5			0
		( 2)	( 2)	( 2)				( 2)	( 2)	( 1)			( 2)
	AP	56	267	4.1				0.41	0.08	1.5			0
554	EP	169	124	1.1
		( 1)	( 1)	( 1)
	AP	169	124	1.1
555	EP	8	7	0.8
		( 1)	( 1)	( 1)
	AP	8	7	0.8
556	EP	15	15	1.2
		( 1)	( 1)	( 1)
	AP	15	15	1.2
557	EP	89	256	4.8	50	496		0.54	0.11
		( 1)	( 1)	( 1)	( 1)	( 1)		( 1)	( 1)
	AP	89	256	4.8	50	496		0.54	0.11

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
	SWEETS
558	-jalebi			EP	395	1654	11.3	0.8	9.8	77.6	1.2	0.4
		C.V.(%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 2)	( 2)
			0	AP	395	1654	11.3	0.8	9.8	77.6	1.2	0.4
559	-jowzeghand			EP	397	1661	2.1	7.4	3.5	85.1	2.0	1.9
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	397	1661	2.1	7.4	3.5	85.1	2.0	1.9
560	-khajur			EP	586	2454	3.2	0.2	45.2	51.2	1.8	0.2
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	586	2454	3.2	0.2	45.2	51.2	1.8	0.2
561	-ladu			EP	488	2044	6.3	2.3	26.5	64.1	1.3	0.7
		C.V.(%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 2)	( 2)
			0	AP	488	2044	6.3	2.3	26.5	64.1	1.3	0.7
562	-luchi			EP	451	1887	20.5	1.4	30.4	47.4	2.4	0.3
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	451	1887	20.5	1.4	30.4	47.4	2.4	0.3
563	-mesu			EP	565	2362	1.2	1.4	38.8	58.1	1.1	0.4
		C.V.(%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 2)	( 2)
			0	AP	565	2362	1.2	1.4	38.8	58.1	1.1	0.4
564	-noghl with almonds			EP	410	1717	0.8	1.8	3.8	93.3	0.6	0.3
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	410	1717	0.8	1.8	3.8	93.3	0.6	0.3
565	-pakoray			EP	465	1944	5.8	1.9	20.3	71.8	1.7	0.2
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	465	1944	5.8	1.9	20.3	71.8	1.7	0.2
566	-pateesa			EP	509	2128	1.0	1.0	26.1	71.3	7.4	0.5
		C.V.(%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 2)	( 2)
			0	AP	509	2128	1.0	1.0	26.1	71.3	7.4	0.5
567	-petha			EP	260	1086	34.6	0.3	0.1	64.7	14.7	0.3
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	260	1086	34.6	0.3	0.1	64.7	14.7	0.3
568	-phul tiki			EP	480	2008	7.9	1.9	26.2	63.1	2.2	0.9
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	480	2008	7.9	1.9	26.2	63.1	2.2	0.9
569	-pinni			EP	469	1964	8.4	5.7	24.8	59.7	2.7	1.4
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	469	1964	8.4	5.7	24.8	59.7	2.7	1.4
570	-pura			EP	437	1828	10.9	0.6	18.8	69.3	1.5	0.4
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	437	1828	10.9	0.6	18.8	69.3	1.5	0.4
571	-sewian			EP	447	1871	7.2	5.9	18.8	66.7	2.5	1.4
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	447	1871	7.2	5.9	18.8	66.7	2.5	1.4
572	-shakar paray			EP	492	2058	4.1	1.8	25.1	68.5	1.5	0.4
		C.V.(%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)		( 2)	( 2)
			0	AP	492	2058	4.1	1.8	25.1	68.5	1.5	0.4
	SYRUP
573	-date			EP	313	1311	20.6	1.1	0.7	76.2	0.2	1.4
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	313	1311	20.6	1.1	0.7	76.2	0.2	1.4
574	-grape			EP	258	1080	33.9	0.7	0.1	64.0	0.1	1.3
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	258	1080	33.9	0.7	0.1	64.0	0.1	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
558	EP	70	14	1.6
		( 2)	( 2)	( 2)
	AP	70	14	1.6
559	EP	172		7.3				0.11	0.04
		( 1)		( 1)				( 1)	( 1)
	AP	172		7.3				0.11	0.04
560	EP	87	26	2.8
		( 1)	( 1)	( 1)
	AP	87	26	2.8
561	EP	15	13	1.0
		( 2)	( 2)	( 2)
	AP	15	13	1.0
562	EP	132	55	1.6
		( 1)	( 1)	( 1)
	AP	132	55	1.6
563	EP	13	11	1.0
		( 2)	( 2)	( 2)
	AP	13	11	1.0
564	EP	74		0.7				0.05	0.03
		( 1)		( 1)				( 1)	( 1)
	AP	74		0.7				0.05	0.03
565	EP	8	30	0.6
		( 1)	( 1)	( 1)
	AP	8	30	0.6
566	EP	15	12	1.0
		( 2)	( 2)	( 2)
	AP	15	12	1.0
567	EP	18	48	3.1
		( 1)	( 1)	( 1)
	AP	18	48	3.1
568	EP	83	21	2.6
		( 1)	( 1)	( 1)
	AP	83	21	2.6
569	EP	188	148	1.2
		( 1)	( 1)	( 1)
	AP	188	148	1.2
570	EP	19	26	1.8
		( 1)	( 1)	( 1)
	AP	19	26	1.8
571	EP	30	17	1.9
		( 1)	( 1)	( 1)
	AP	30	17	1.9
572	EP	94	23	2.7
		( 1)	( 2)	( 2)
	AP	94	23	2.7
573	EP	58		3.3				0.03	0.06	1.3
		( 1)		( 1)				( 1)	( 1)	( 1)
	AP	58		3.3				0.03	0.06	1.3
574	EP	55		6.6				0.04	0.73	0.7
		( 1)		( 1)				( 1)	( 1)	( 1)
	AP	55		6.6				0.04	0.73	0.7

MEAT AND POULTRY

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
	BASTERMA
575	-fatty			EP	379	1585	35.9	16.6	29.0	12.0	2.0	6.5
		C.V.(%)					0.7	0.5	2.4			0.5
		NO. OF SAMPLES					( 4)	( 4)	( 8)		( 1)	( 4)
			0	AP	379	1585	35.9	16.6	29.0	12.0	2.0	6.5
576	-lean			EP	261	1090	44.8	21.5	13.8	11.5	2.0	8.4
		C.V.(%)					0.3	0.5	1.2			0.3
		NO. OF SAMPLES					( 4)	( 4)	( 8)		( 1)	( 4)
			0	AP	261	1090	44.8	21.5	13.8	11.5	2.0	8.4
	BEEP
577	-carcass, fatty, raw			EP	357	1493	50.5	16.0	32.0	0.0	0.0	0.8
		C.V.(%)
		NO. OF SAMPLES
			16	AP	300	1254	42.4	13.4	26.9	0.0	0.0	0.7
578	-carcass, lean, raw			EP	264	1104	59.2	18.4	20.5	0.0	0.0	0.9
		C.V.(%)
		NO. OF SAMPLES
			18	AP	216	905	48.6	15.1	16.8	0.0	0.0	0.8
579	-carcass, medium fat, raw			EP	322	1347	53.8	16.9	27.7	0.0	0.0	0.9
		C.V.(%)
		NO. OF SAMPLES
			17	AP	267	1118	44.6	14.0	23.0	0.0	0.0	0.7
580	-leg, raw			EP	226	946	64.5	18.1	16.5	0.0	0.0	0.9
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
				AP
581	-meat, lean, raw			EP	124	519	72.3	22.0	3.4	0.0	0.0	1.1
		C.V.(%)					2.6	10.5	43.6			7.8
		NO. OF SAMPLES					( 5)	( 5)	( 5)		( 3)	( 5)
			0	AP	124	519	72.3	22.0	3.4	0.0	0.0	1.1
582	-neck, raw			EP	199	834	65.9	20.1	12.5	0.0	0.0	1.1
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
				AP
583	-rib, raw			EP	282	1180	59.8	16.6	23.4	0.0	0.0	1.0
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
			8	AP	259	1085	55.0	15.3	21.5	0.0	0.0	0.9
584	-shoulder, raw			EP	210	878	66.2	18.5	14.5	0.0	0.0	0.9
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
				AP
	BRAIN
585	-beef, raw			EP	144	602	76.3	9.7	10.4	2.1		1.4
		C.V.(%)					2.4	16.4	12.3			7.4
		NO. OF SAMPLES					( 25)	( 25)	( 25)			( 25)
			0	AP	144	602	76.3	9.7	10.4	2.1		1.4
586	-buffalo, raw			EP	141	590	77.3	10.2	10.5	0.6		1.4
		C.V.(%)					2.6	14.3	12.9			8.7
		NO. OF SAMPLES					( 25)	( 25)	( 25)			( 25)
			0	AP	141	590	77.3	10.2	10.5	0.6		1.4
587	-camel, raw			EP	135	566	78.0	10.0	10.0	0.7		1.4
		C.V.(%)					1.2	2.3	8.9			6.0
		NO. OF SAMPLES					( 30)	( 30)	( 30)			( 30)
			0	AP	135	566	78.0	10.0	10.0	0.7		1.4
588	-lamb and mutton, raw			EP	138	579	78.0	9.4	10.7	0.6		1.4
		C.V.(%)					2.0	6.0	11.3			6.8
		NO. OF SAMPLES					( 31)	( 31)	( 31)			( 31)
			0	AP	138	579	78.0	9.4	10.7	0.6		1.4
	BUFFALO
589	-meat, raw			EP			78.7
		C.V.(%)
		NO. OF SAMPLES					( 1)
			0	AP			78.7
	CAMEL
590	-leg, raw			EP	213	891	64.4	20.4	13.9	0.0	0.0	1.1
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
				AP
591	-meat, raw			EP			59.1	19.6
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)
			0	AP			59.1	19.6
592	-neck, raw			EP	293	1227	56.3	18.7	23.6	0.0	0.0	1.0
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
				AP