food composition tables for the near east

MEAT and POULTRY (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
575	EP	81	171	14.0	2124	183	46	0.16	0.17	3.2	39		3
		0.3	3.0	2.9	1.5	3.0	1.8	11.3	3.6	1.3	6.4		3.9
		( 4)	( 12)	( 4)	( 8)	( 12)	( 4)	( 4)	( 4)	( 4)	( 4)		( 8)
	AP	81	171	14.0	2124	183	46	0.16	0.17	3.2	39		3
576	EP	83	203	15.7	2761	240	57	0.18	0.11	3.8	34		3
		1.6	4.0	3.4	2.5	2.5	2.2	10.0	4.6	12.4	6.9		4.3
		( 4)	( 12)	( 4)	( 8)	( 12)	( 4)	( 4)	( 4)	( 4)	( 4)		( 8)
	AP	83	203	15.7	2761	240	57	0.18	0.11	3.8	34		3
577	EP	18	149	2.2				0.05	0.25	3.2	26	6	0
	AP	15	125	1.9				0.04	0.21	2.7	22	5	0
578	EP	22	172	2.6				0.05	0.30	3.6	22	5	0
	AP	18	141	2.1				0.04	0.25	3.0	18	4	0
579	EP	20	158	2.4				0.05	0.27	3.4	24	5	0
	AP	16	131	2.0				0.04	0.22	2.8	20	5	0
580	EP
	AP
581	EP	28	208	3.0				0.06	0.38	4.2	16	4	0
		49.1	14.4	33.6
		( 4)	( 4)	( 5)				( 1)	( 1)	( 1)	( 1)	( 1)	( 1)
	AP	28	208	3.0				0.06	0.38	4.2	16	4	0
582	EP
	AP
583	EP
	AP
584	EP
	AP
585	EP	14	413					0.15	0.21				24
		12.5	5.7					12.8	9.3				17.1
		( 25)	( 25)					( 25)	( 25)				( 25)
	AP	14	413					0.15	0.21				24
586	EP	14	425					0.14	0.21				25
		10.8	4.6					12.4	11.5				14.4
		( 25)	( 25)					( 25)	( 25)				( 25)
	AP	14	425					0.14	0.21				25
587	EP	14	548					0.10	0.19				24
		19.6	5.0					7.2	4.1				10.3
		( 30)	( 30)					( 30)	( 30)				( 30)
	AP	14	548					0.10	0.19				24
588	EP	13	488	3.7				0.12	0.21	4.4			18
		13.4	10.1					10.5	14.9				15.7
		( 31)	( 30)	( 1)				( 30)	( 31)	( 1)			( 31)
	AP	13	488	3.7				0.12	0.21	4.4			18
589	EP								0.35
	AP								( 1)
590	EP
	AP
591	EP
	AP
592	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
	CAMEL
593	-shoulder, raw			EP	295	1234	55.7	19.8	23.3	0.0	0.0	1.0
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
				AP
	CHICKEN
594	-dark meat without skin, raw			EP	137	573	73.3	20.5	5.4	0.0	0.0	1.0
		C.V.(%)
		NO. OF SAMPLES					( 3)	( 2)	( 2)			( 2)
			54	AP	63	263	33.7	9.5	2.5	0.0	0.0	0.5
595	-light meat without skin, raw			EP	128	538	71.1	24.6	2.6	0.0	0.0	1.5
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
			44	AP	72	301	39.8	13.8	1.5	0.0	0.0	0.8
596	-whole, boiled			EP			72.6
		C.V.(%)
		NO. OF SAMPLES					( 3)
			25	AP			54.4
597	-whole, raw			EP	189	792	67.7	19.4	11.8	0.0	0.0	1.0
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
			33	AP	127	531	45.4	13.0	7.9	0.0	0.0	0.7
	DUCK
598	-whole, raw			EP	331	1384	58.2	15.8	29.2	0.0	0.0	0.8
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
			35	AP	215	900	37.8	10.3	19.0	0.0	0.0	0.5
	GOAT
599	-carcass, raw			EP	182	763	68.2	18.4	11.2	0.0	0.0	1.1
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 2)	( 2)		( 1)	( 2)
			14	AP	157	656	58.7	15.9	9.7	0.0	0.0	0.9
	HEART
600	-beaf, raw			EP	112	468	77.2	15.9	4.2	1.4		1.1
		C.V.(%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)			( 2)
			0	AP	112	468	77.2	15.9	4.2	1.4		1.1
601	-buffalo, raw			EP			80.0
		C.V.(%)
		NO. OF SAMPLES					( 1)
			0	AP			80.0
602	-goat, raw			EP	129	541	78.1	11.0	8.3	1.9		0.7
		C.V.(%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)			( 2)
			0	AP	129	541	78.1	11.0	8.3	1.9		0.7
	KIDNEY
603	-beef, raw			EP	118	495	76.8	13.6	5.5	2.7		1.3
		C.V.(%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)			( 2)
			0	AP	118	495	76.8	13.6	5.5	2.7		1.3
604	-buffalo, raw			EP			77.0
		C.V.(%)
		NO. OF SAMPLES					( 1)
			0	AP			77.0
605	-goat, raw			EP	109	455	76.2	19.6	2.6	0.2		1.2
		C.V.(%)
		NO. OF SAMPLES					( 2)	( 2)	( 2)			( 2)
			0	AP	109	455	76.2	19.6	2.6	0.2		1.2
606	-lamb and mutton, raw			EP			78.8
		C.V.(%)
		NO. OF SAMPLES					( 3)
			0	AP			78.8
607	-veal, raw			EP	109	456	76.6	17.3	3.2	1.6		1.3
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
			0	AP	109	456	76.6	17.3	3.2	1.6		1.3
	LAMB AND MUTTON
608	-carcass, raw			EP	317	1326	54.2	16.2	27.4	0.0	0.0	0.8
		C.V.(%)
		NO. OF SAMPLES
			17	AP	263	1101	44.9	13.5	22.8	0.0	0.0	0.7
609	-head, raw			EP	217	908	64.2	20.2	14.5	0.0	0.0	1.1
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
			66	AP	74	310	21.9	6.9	4.9	0.0	0.0	0.4
610	-leg, raw			EP	242	1011	62.2	19.0	17.8	0.0	0.0	1.1
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
			16	AP	203	849	52.2	16.0	15.0	0.0	0.0	0.9

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
593	EP
	AP
594	EP		238					0.11	0.28	6.9	41	35	0
			( 1)					( 1)	( 1)	( 1)	( 1)	( 1)	( 1)
	AP		109					0.05	0.13	3.2	19	16	0
595	EP	10	180	1.4				0.06	0.15	7.2
		( 2)	( 1)	( 1)				( 1)	( 1)	( 1)
	AP	6	101	0.8				0.03	0.08	4.0
596	EP				52	168
					( 3)	( 3)
	AP				39	126
597	EP	18		2.8	68	238		0.10	0.24	7.5	74	63
		( 1)		( 1)	( 3)	( 3)		( 1)	( 1)	( 1)	( 1)	( 1)
	AP	12		1.9	46	159		0.07	0.11	5.1	50	42
598	EP	12	175	1.5				0.10	0.22	5.5
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)
	AP	8	114	1.0				0.06	0.14	3.6
599	EP	11	148	2.3				0.17	0.32	5.6			0
		( 1)	( 2)	( 2)				( 1)	( 1)	( 1)			( 1)
	AP	9	128	2.0				0.15	0.28	4.8			0
600	EP	5	162	3.8				0.28	0.28	5.2
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)
	AP	5	162	3.8				0.28	0.28	5.2
601	EP								0.50
	AP								( 1)
									0.50
602	EP	10	98	3.9				1.51	1.95	17.7
		( 2)	( 2)	( 2)				( 2)	( 2)	( 2)
	AP	10	98	3.9				1.51	1.95	17.7
603	EP	13	192	4.6				0.28	1.50	5.8
		( 2)	( 1)	( 1)				( 1)	( 1)	( 1)
	AP	13	192	4.6				0.28	1.50	5.8
604	EP								0.96
									( 1)
	AP								0.96
605	EP	18	250	6.6				0.41	1.60	7.8
		( 2)	( 1)	( 2)				( 1)	( 1)	( 1)
	AP	18	250	6.6				0.41	1.60	7.8
606	EP				245	250
					( 3)	( 3)
	AP				245	250
607	EP
	AP
608	EP	19	154	2.4	61	251		0.12	0.17	3.5	28	6	0
	AP	16	128	2.0	50	208		0.10	0.14	2.9	23	6	0
609	EP
	AP
610	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
	LAMB AND MUTTON
611	-meat, fatty, raw			EP	334	1397	56.1	17.8	28.6	0.0	0.0	0.9
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 3)	( 3)		( 1)	( 3)
			0	AP	334	1397	56.1	17.8	28.6	0.0	0.0	0.9
612	-meat, high fat, raw			EP	536	2244	34.0	11.3	54.1	0.0	0.0	0.6
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
			0	AP	536	2244	34.0	11.3	54.1	0.0	0.0	0.6
613	-meat, lean, raw			EP	137	575	72.5	21.7	5.0	0.0	0.0	1.0
		C.V. (%)
		NO. OF SAMPLES					( 6)	( 3)	( 3)		( 1)	( 3)
			0	AP	137	575	72.5	21.7	5.0	0.0	0.0	1.0
614	-rib, raw			EP	309	1293	55.8	16.8	26.3	0.0	0.0	1.2
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
			20	AP	247	1034	44.6	13.4	21.0	0.0	0.0	1.0
615	-shoulder, raw			EP	362	1516	50.4	16.2	32.5	0.0	0.0	0.9
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
			15	AP	308	1289	42.8	13.8	27.6	0.0	0.0	0.8
	LIVER
616	-beef, raw			EP	134	559	70.8	18.9	3.7	5.1	0.0	1.5
		C.V. (%)
		NO. OF SAMPLES					( 2)	( 2)	( 22)		( 1)	( 2)
			0	AP	134	559	70.8	18.9	3.7	5.1	0.0	1.5
617	-buffalo, raw			EP			72.8
		C.V. (%)
		NO. OF SAMPLES					( 1)
			0	AP			72.8
618	-camel, raw			EP
		C.V. (%)
		NO. OF SAMPLES
			0	AP
619	-chicken, raw			EP	144	603	72.5	17.6	6.8	2.0		1.1
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
			0	AP	144	603	72.5	17.6	6.8	2.0		1.1
620	-goat, raw			EP	144	602	70.5	20.0	5.3	2.9		1.4
		C.V. (%)
		NO. OF SAMPLES					( 3)	( 3)	( 3)			( 3)
			0	AP	144	602	70.5	20.0	5.3	2.9		1.4
621	-lamb and mutton, raw			EP
		C.V. (%)
		NO. OF SAMPLES
			0	AP
622	-pork, raw			EP			71.6
		C.V. (%)
		NO. OF SAMPLES					( 1)
			0	AP			71.6
623	-unspecified, fried			EP			59.8
		C.V. (%)
		NO. OF SAMPLES					( 20)
			0	AP			59.8
624	-unspecified, raw			EP			72.8
		C.V. (%)
		NO. OF SAMPLES					( 20)
			0	AP			72.8
625	-unspecified, roasted			EP			57.2
		C.V. (%)
		NO. OF SAMPLES					( 20)
			0	AP			57.2
	LUNG
626	-lamb and mutton, raw			EP			76.7	19.3
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)
			0	AP			76.7	19.3
	PIGEON
627	-whole, raw			EP	178	744	66.2	23.7	8.5	0.0	0.0	1.3
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
			45	AP	98	409	36.4	13.0	4.7	0.0	0.0	0.7
	QUAIL
628	-meat, raw			EP	122	510	71.3	26.0	1.2	0.0	0.0	1.5
		C.V. (%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
			53	AP	57	240	33.5	12.2	0.6	0.0	0.0	0.7

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
611	EP	15	170	2.0	50	215		0.10	0.14	2.8	23	6	0
		( 1)	( 1)	( 1)	( 1)	( 1)		( 1)	( 1)	( 1)	( 1)	( 1)	( 1)
	AP	15	170	2.0	50	215		0.10	0.14	2.8	23	6	0
612	EP	9		3.6				0.07	0.26	2.6
		( 1)		( 1)				( 1)	( 1)	( 1)
	AP	9		3.6				0.07	0.26	2.6
613	EP	24	197	3.2	79	337		0.15	0.22	4.4	9	2	0
		( 3)	( 3)	( 3)	( 3)	( 3)		( 1)	( 1)	( 1)	( 1)	( 1)	( 1)
	AP	24	197	3.2	79	337		0.15	0.22	4.4	9	2	0
614	EP
	AP
615	EP
	AP
616	EP	5	292	7.5				0.31	1.50	9.6			71
													16.5
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)			(120)
	AP	5	292	7.5				0.31	1.50	9.6			71
617	EP								2.64				72
													14.8
								( 1)					(120)
	AP							2.64					72
618	EP												58
													13.0
													(120)
	AP												58
619	EP	8	250	8.2				0.35	1.80	8.6
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)
	AP	8	250	8.2				0.35	1.80	8.6
620	EP	8	377	5.0				0.43	3.10	17.0	13500	2800	77
													10.9
		( 1)	( 2)	( 3)				( 2)	( 2)	( 2)	( 1)	( 1)	(120)
	AP	8	377	5.0				0.43	3.10	17.0	13500	2800	77
621	EP												78
													17.7
													(120)
	AP												78
622	EP												69
													18.6
													(120)
	AP												69
623	EP												35
													15.4
													( 20)
	AP												35
624	EP												69
													8.1
													( 20)
	AP												69
625	EP												52
													13.2
													( 20)
	AP												52
626	EP
	AP
627	EP
	AP
628	EP	17
		( 1)
	AP	8

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
	RABBIT
629	-meat,raw			EP	141	588	70.9	22.8	4.8	0.0	0.0	1.5
		C.V. (%)
		NO.OF SAMPLES					( 1)	( 1)	( 1)			( 1)
			20	AP	113	471	56.7	18.2	3.8	0.0	0.0	1.2
	SAUSAGE
630	-Armenian,dried			EP	546	2284	21.1	20.7	47.8	6.8	2.3	3.6
		C.V. (%)
		NO.OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			8	AP	502	2101	19.4	19.0	44.0	6.3	2.1	3.3
631	-Egyptian,dried			EP	592	2478	9.4	36.0	47.3	3.0		4.2
		C.V. (%)					53.7	24.3	17.5			44.4
		NO.OF SAMPLES					( 20)	( 20)	( 20)			( 20)
			0	AP	592	2478	9.4	36.0	47.3	3.0		4.2
632	-Lebanese,dried			EP	504	2110	20.9	13.3	39.7	23.1	0.8	3.0
		C.V. (%)
		NO.OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	504	2110	20.9	13.3	39.7	23.1	0.8	3.0
	SPLEEN
633	-lamb and mutton,raw			EP			74.4	18.8
		C.V. (%)
		NO.OF SAMPLES					( 1)	( 1)
			0	AP			74.4	18.8
	TONGUE
634	-beef,raw			EP	222	927	63.9	17.8	15.3	1.7	0.0	1.2
		C.V. (%)
		NO.OF SAMPLES					( 3)	( 3)	( 3)		( 2)	( 3)
			0	AP	191	798	70.8	11.8	14.7	1.9	0.0	0.8
635	-goat,raw			EP	191	798	70.8	11.8	14.7	1.9	0.0	0.8
		C.V. (%)
		NO.OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
				AP	191	798	70.8	11.8	14.7	1.9	0.0	0.8
636	-lamb and mutton,raw			EP	172	720	71.2	15.4	11.2	1.2		1.0
		C.V. (%)
		NO.OF SAMPLES					( 1)	( 1)	( 1)			( 1)
			0	AP	172	720	71.2	15.4	11.2	1.2		1.0
	TURKEY
637	-whole, raw			EP	207	866	62.0	26.5	10.4	0.0	0.0	1.1
		C.V. (%)
		NO.OF SAMPLES					( 1)	( 1)	( 1)			( 1)
			33	AP	139	580	41.5	17.8	7.0	0.0	0.0	0.7

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
629	EP	9	220					0.28	0.12	3.8
		( 1)	( 1)					( 1)	( 1)	( 1)
	AP	7	176					0.22	0.10	3.0
630	EP	25	176	10.8				0.18	1.50	4.0			0
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)			( 1)
	AP	23	162	9.9				0.17	1.38	3.7			0
631	EP
	AP
632	EP	44	55	10.9				0.07	0.57	2.1			0
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)			( 1)
	AP	44	55	10.9				0.07	0.57	2.1			0
633	EP
	AP
634	EP	7	206	4.6				0.05	0.21	4.6
		( 2)	( 2)	( 1)				( 2)	( 2)	( 2)
	AP	7	206	4.6				0.05	0.21	4.6
635	EP	18	112					0.06	0.26	4.1
		( 1)	( 1)					( 1)	( 1)	( 1)
	AP	18	112					0.06	0.26	4.1
636	EP	13		2.4				0.08	0.60	1.1
		( 1)		( 1)				( 1)	( 1)	( 1)
	AP	13		2.4				0.08	0.60	1.1
637	EP	22	190					0.08	0.13	6.8
		( 1)	( 1)					( 1)	( 1)	( 1)
	AP	15	127					0.05	0.09	4.6

EGGS

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
	CHICKEN EGG
638	-white,raw			EP	53	220	87.2	10.4	0.1	1.7	0.0	0.5
		C.V. (%)
		NO.OF SAMPLES					( 5)	( 2)	( 2)		( 1)	( 2)
			0	AP	53	220	87.2	10.4	0.1	1.7	0.0	0.5
639	-whole,raw			EP	160	670	72.8	12.1	11.4	1.2	0.0	1.1
		C.V. (%)					5.5	12.0	3.0			8.9
		NO.OF SAMPLES					( 5)	( 2)	( 2)		( 1)	( 2)
			11	AP	142	596	64.8	10.7	10.2	1.1	0.0	1.0
640	-yolk,raw			EP	351	1469	54.6	15.8	31.2	0.0	0.0	1.8
		C.V. (%)
		NO.OF SAMPLES					( 5)	( 2)	( 2)		( 1)	( 2)
			0	AP	351	1469	54.6	15.8	31.2	0.0	0.0	1.8
	DUCK EGG
641	-white,raw			EP	54	226	86.8	10.4	0.1	2.1	0.0	0.6
		C.V. (%)
		NO.OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	54	226	86.8	10.4	0.1	2.1	0.0	0.6
642	-whole, raw			EP	204	854	65.5	13.7	13.7	5.4	0.0	1.5
		C.V. (%)
		NO.OF SAMPLES					( 2)	( 2)	( 2)		( 1)	( 2)
			12	AP	180	751	57.7	12.1	12.1	4.8	0.0	1.3
643	-yolk,raw			EP	362	1516	48.2	13.2	31.8	4.9	0.0	1.9
		C.V. (%)
		NO.OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			0	AP	362	1516	48.2	13.2	31.8	4.9	0.0	1.9
	PIGEON EGG
644	-whole,raw			EP	252	1052	62.0	17.5	19.1	0.8		0.6
		C.V. (%)
		NO.OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			11	AP	224	937	55.2	15.6	17.0	0.7		0.5
	QUAIL EGG
645	-whole,raw			EP	161	675	73.1	11.5	10.9	3.5	0.0	1.0
		C.V. (%)
		NO.OF SAMPLES					( 1)	( 1)	( 1)		( 1)	( 1)
			8	AP	148	621	67.3	10.6	10.0	3.2	0.0	0.9

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
638	EP	8	12			197		0.00	0.31	0.1	0	0
		( 1)	( 1)			( 3)		( 1)	( 1)	( 1)	( 1)	( 1)
	AP	8	12			197		0.00	0.31	0.1	0	0
639	EP	55	198	2.9	140	153		0.10	0.38	0.1	294	252	0
		( 3)	( 3)	( 5)	( 2)	( 2)		( 2)	( 2)	( 2)	( 2)	( 2)	( 1)
	AP	49	176	2.6	125	137		0.09	0.34	0.1	261	224	0
640	EP				62	133		0.21	0.44	0.1	733	627
					( 3)	( 3)		( 1)	( 1)	( 1)	( 1)	( 1)
	AP				62	133		0.21	0.44	0.1	733	627
641	EP	4	6
		( 1)	( 1)
	AP	4	6
642	EP	58	207	2.4				0.16	0.35	0.2
		( 2)	( 2)	( 2)				( 1)	( 1)	( 1)
	AP	51	182	2.2				0.14	0.31	0.2
643	EP	145	315	4.5				0.48	0.88	0.2
		( 1)	( 1)	( 1)				( 1)	( 1)	( 1)
	AP	145	315	4.5				0.48	0.88	0.2
644	EP			2.0
				( 1)
	AP			1.8
645	EP	66	232	3.5									0
		( 1)	( 1)	( 1)									( 1)
	AP	61	213	3.2									0

FISH AND SHELLFISH

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
	BARB (Barbus gripus)
646	-raw			EP	107	447	74.9	19.1	2.8	0.0	0.0	2.4
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)		( 1)
			60	AP	43	179	30.0	7.6	1.1	0.0	0.0	1.0
	BARB(Barbus xanthopterus)
647	-raw			EP	92	384	81.4	19.6	0.9	0.0	0.0	0.9
		C.V.(%)
		NO. OF SAMPLES					( 4)	( 1)	( 1)			( 1)
			60	AP	37	154	32.6	7.8	0.4	0.0	0.0	0.4
	BLACK POMFRET (Foraio niger)
648	-raw			EP				20.7	2.0
		C.V.(%)
		NO. OF SAMPLES						( 1)	( 1)
			42	AP				12.0	1.1
	BLACKSPOT THREADFIN (Polynemus microstoma)
649	-raw			EP				20.5
		C.V.(%)
		NO. OF SAMPLES						( 1)
			59	AP				8.4
	BLUEFISH (Pomatomus saltator)
650	-raw			EP	124	519	78.3	15.1	6.6	0.0	0.0	1.5
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
			31	AP	86	360	54.2	10.5	4.6	0.0	0.0	1.0
	BLUELINED SMAPPER (Lutjanus rivulatus)
651	-raw			EP			77.9	18.6	0.8
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)
			45	AP			42.8	10.2	0.4
	CARP (Labeo rohita)
652	-raw			EP	89	374	78.2	18.4	1.2	0.0	0.0	2.2
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
				AP
	CATFISH (Arius spp.)
653	-raw			EP	158	662	68.2	22.7	6.8	0.0	0.0	1.0
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
				AP
	CATFISH (Bagrus bayad)
654	-raw			EP	103	433	79.5	16.7	3.6	0.0	0.0	1.0
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
			36	AP	66	276	50.7	10.6	2.3	0.0	0.0	0.6
	CATFISH (Clarias lazera)
655	-raw			EP	77	320	81.3	15.7	1.1	0.0	0.0	1.0
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
			40	AP	46	191	48.5	9.4	0.6	0.0	0.0	0.6
	CAVIAR
656				EP	273	1144	50.3	26.2	16.7	2.8	0.1	4.0
		C.V.(%)
		NO. OF SAMPLES					( 3)	( 3)	( 3)		( 3)	( 3)
			0	AP	273	1144	50.3	26.2	16.7	2.8	0.1	4.0
	CHUB MACKEREL (Scomber japonicus)
657	-boiled,canned,imported from Japan			EP	152	636	69.5	18.7	8.0	0.0	0.0	3.5
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
			0	AP	152	636	69.5	18.7	8.0	0.0	0.0	3.5
	COITOR CROAKER (Johnius coitor)
658	-raw			EP			77.0	21.4
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)
			36	AP			49.6	13.8
	CRAB (Portunus pelagicus)
659	-raw			EP	57	238	85.8	11.4	0.7	0.5		2.0
		C.V.(%)
		NO. OF SAMPLES					( 20)	( 23)	( 20)			( 20)
			53	AP	27	111	40.1	5.3	0.3	0.3		0.9
	DOLPHINFISH (Coryphaena spp.)
660	-raw			EP	179	750	63.9	27.8	6.7	0.0	0.0	0.9
		C.V.(%)
		NO. OF SAMPLES					( 1)	( 1)	( 1)			( 1)
				AP