13. BEVERAGES: (contd.)
| Item No. | Food and Description | French Name | Composition in Terms of 100 Grams Edible Portion | |||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Food Energy | Moisture | Protein | Fat | Carbohydrate, total (incl. fiber) | Fiber | Ash | Calcium | Phosphorus | Iron | Retional | B-carotene Equivalent | Thiamine | Riboflavin | Niacin | Tryptophan | Ascorbic acid | Refuse in as purchased | |||
| 1591. | pineapple | d'ananas | ||||||||||||||||||
| 1592. | Sugar-cane (2.9% alcohol by weight) | de canne à sucre | 42 | 90.7 | 6.2 | .2 | ||||||||||||||
| (1) | (1) | (1) | ||||||||||||||||||
| 14.MISCELLANEOUS: | ||||||||||||||||||||
| 1593. | Ashes, vegetable | Cendres végétales | ||||||||||||||||||
| 1594. | Chocolate | Chocolat | 351 | 1.0 | 4.4 | 31.1 | 62.1 | 1.4 | ||||||||||||
| (1) | (1) | (1) | (1) | |||||||||||||||||
| 1595. | Cocoa beans (Theobroma cacao), husked, fermented | Fèves de cacao | ||||||||||||||||||
| 1596. | Cocoa, powder | Powder | 273 | 4.9 | 16.5 | 20.8 | 51.5 | 6.3 | ||||||||||||
| de cacao | (1) | (1) | (1) | (1) | ||||||||||||||||
| 1597. | Coffee beans, roasted | Café grillé | ||||||||||||||||||
| 1598. | Coffee, instant, powder Condiments: | Café soluble | ||||||||||||||||||
| 1599. | African nutmeg; false nutmeg; calabash nutmeg (Monodora myristica), seeds | Muscade de calebasse; fausse muscade | 477 | 10.4 | 8.8 | 29.0 | 50.0 | 23.7 | 1.8 | 103 | 9.3 | .09 | .10 | .5 | ||||||
| (1) | (1) | (1) | (1) | (1) | (1) | (1) | (1) | (1) | (1) | |||||||||||
| 1600. | Ajowan-caraway (Trachyspermum ammi; Carum copticum), seeds | Ammi | 327 | 9.8 | 11.3 | 6.3 | 57.8 | 14.8 | 480 | .43 | .75 | 2 | ||||||||
| (1) | (1) | (1) | (1) | (1) | (1) | (1) | (1) | |||||||||||||
| 1601. | Allspice (Pimenta dioica; P. officinalis), leaves | Piment de la Jamaï que, quatreépices | 118 | 64.2 | 4.2 | 1.3 | 27.1 | 6.4 | 3.2 | 360 | 42 | 3.4 | 3,680 | .04 | .10 | .5 | 74 | |||
| (2) | (2) | (2) | (2) | (2) | (2) | (2) | (2) | (2) | (2) | (2) | (2) | (2) | ||||||||
| -- | -- | -- | -- | -- | -- | -- | -- | -- | -- | -- | -- | -- | ||||||||
| 1602. | Chili (Capsicum sp.), dried | Piment | 312 | 12.9 | 13.9 | 9.4 | 56.0 | 11.1 | 7.8 | 538 | 190 | 1,060 | 0 | .20 | 4.4 | |||||
| (1) | (1) | (1) | (1) | (1) | (1) | (1) | (1) | (1) | (1) | (1) | ||||||||||
| 1603. | Cinnamon (Cinnamomum zeylanicum) | Cannelle de Ceylan | 305 | 11.8 | 3.1 | 1.2 | 80.6 | 3.3 | 470 | .02 | .07 | .7 | ||||||||
| (1) | (1) | (1) | (1) | (1) | (1) | (1) | (1) | |||||||||||||
| 1604. | Cloves (Eugenia caryophyllus), dried | Cloue de girofle | ||||||||||||||||||
| 1605. | Coriander (Coriandrum sativum), dried seed | Coriandre; persil arabe persil chi- | ||||||||||||||||||
| nois | ||||||||||||||||||||
| 1606. | Cumin (Cuminum cyminum), seed | Cumin | ||||||||||||||||||
| Garlic, dried. See Vegetables. | ||||||||||||||||||||
| 1607. | Ginger (Zingiber officinale), root, dried | Gingembre | 301 | 10.2 | 7.6 | 2.9 | 72.4 | 6.9 | 180 | 120 | .16 | .27 | 8.4 | 0 | ||||||
| (1) | (1) | (1) | (1) | (1) | (1) | (1) | (1) | (1) | (1) | |||||||||||
| 1608. | Mackakscha, mixed spice from Ethiopia | Condiment, éthiopien | 311 | 12.2 | 8.7 | 9.6 | 58.8 | 13.6 | 10.7 | 2 | 220 | 1,275 | 0 | .09 | 4.4 | |||||
| (1) | (1) | (1) | (1) | (1) | (1) | (1) | (1) | (1) | (1) | (1) | ||||||||||
| 1609. | Mint (Mentha spp.), leaves | Menthe | ||||||||||||||||||
| 1610. | Mustard seed, white | Moutarde | ||||||||||||||||||
| (Sinapsis alba; Brassica alba; B. hirta) | blancne | |||||||||||||||||||
| 1611. | Myrtle, true (Myrtus communis), leaves | Myrte | ||||||||||||||||||
| 1612. | Paradise melegueta pepper (Aframomun melegueta), fruit, semi-dried | Amome; maniguette; gomme à couscous | 21.0 | 7.5 | 27.8 | 4.2 | 750 | tr. | ||||||||||||
| (1) | (1) | (1) | (1) | (1) | ||||||||||||||||
| 1613. | Parsley (Petroselinum crispum), dried | |||||||||||||||||||
| Peppers, dried. See Vegetables. | ||||||||||||||||||||
| 1614. | Rosemary (Rosmarinus officinalis), leaves | Romarin | ||||||||||||||||||
| 1615. | Soybean sauce | Sauce de soja | ||||||||||||||||||
| 1616. | Thyme, common (Thymus spp.), leaves, raw | Thym | 68 | 78.3 | 4.3 | .8 | 14.1 | 5.5 | 2.5 ? | 56 | 45 | 9.2 | ||||||||
| (1) | (1) | (1) | (1) | (1) | (1) | (1) | (1) | |||||||||||||
| 1617. | Turmeric (Curcuma longa), rhizome | Curcuma; safran des Indes | ||||||||||||||||||
| 1618. | Vinegar | Vinaigre | ||||||||||||||||||
| 1619. | Vetch and paprika, | 293 | 12.8 | 25.8 | 1.8 | 53.1 | 2.9 | 6.5 | 237 | 230 | 3,050 | 0 | .09 | 3.6 | ||||||
| Ethiopia | (1) | (1) | (1) | (1) | (1) | (1) | (1) | (1) | (1) | (1) | (1) | |||||||||
| 1620. | Gum, Arabic | Gomme arabique | ||||||||||||||||||
| Kāna (Ethiopian prod- | ||||||||||||||||||||
| uct). See | ||||||||||||||||||||
| Vegetables. | ||||||||||||||||||||
| 1621. | Salts, local Yeast: | Sels alimentaires Levure | ||||||||||||||||||
| 1622. | Baker's compressed | 868 | 70.9 | 10.68 | .4 | 12.7 | .3 | 2.7 | ||||||||||||
| (1) | (1) | (1) | (1) | (1) | ||||||||||||||||
| 1623. | Brewer's yeast, dried | |||||||||||||||||||
| 1624. | Kaffir beer yeast | |||||||||||||||||||
1 Samples cultivated on fertilized soil.
2 The total protein value reported was reduced by 1/3 as it is assumed that only 2/3 of the nitrogen in mushrooms is considered as protein nitrogen. The food energy was calculated before this assumption was made.
3 For mature, red, peppers, the value is about 2, 760 micrograms per 100 grams.
4 Values vary greatly due to the color of the pulp. Deep-orange pulp is reported to have higher value than the pale pulp.
5 In Africa, papaya is commonly called pawpaw or papaw, while in North America, papaw or pawpaw refers to Asimina triloba.
6 Made in Dakar, Sénégal.
7 Values vary greatly due to the color of the fruit pulp used, the methods, andthe rate of extraction; average value, at present, is not given. Deep-organe oilis reported to have higher value than the pale oil.
8 The total protein value reported was reduced by 1/5 as it is assumed that only 4/5of the nitrogen in yeasts is considered protein nitrogen. The food energy wascalculated before this assumption was made.
