USER'S GUIDE TO THE WORLDFOOD 
DIETARY ASSESSMENT SYSTEM, version 2.0
TABLE OF CONTENTS:
Computer Program Operation:		
Installation 	2	
Operation: Quick Start	2	
What’s New with Version 2.0	3	
Moving around and other helpful hints 	5	
The Main Menu	7	
     Convert WorldFood 1.0 files to WorldFood2	7	
The Data screen 	8	
The Diet Entry screen 	10	
The Analyze diet(s) screen 	13	
The Browse or export data screen	14	
Brief explanation of databases used and generated by WorldFood2	15	
The Build cross reference screen	18	
The Import food composition table screen	21	
The Copy foods from one country to another screen	25	
		
Documentation of Calculations:		
Probability of inadequacy	26	
Requirement estimates used by the WorldFood2 Program 	28	
Bio-available iron	32	
Bio-available zinc	33	
Utilizable protein	34	
References for calculations	36	
		
 The Food Documentation File - DOCUMENT.DBF		
Introduction to the Food Documentation File	37	
Sources of Scientific Names	42	
Documentation File Examples	43	
Consolidated Food List	47	
Guidelines for Modifying or Creating a Cross-Reference Index	83	
		
Users Guide to the International Minilist		
Introduction	86	
Abbreviations Used in the IML Documentation and Database	88	
International Minilist Food Item Documentation	91	
Composition of the Edible Portion of IML Foods	142	
Key to Source Codes for Nutrient Values	175	

Support for this program was provided in part by the Office of Health and Nutrition, Bureau for Global Programs, Field Support and Research, U.S. Agency for International Development, under the terms of contract no. HRN-5122-C-00-3025-00 and contract no. HRN-5116-A-00-2030-00, by INFOODS (the International Network of Food Data Systems), a UNU/FAO project, and by the University of California.

The WorldFood2 Dietary Assessment System is an evolving program.  Feedback on the program is highly valued and used in planning for future versions.   

INSTALLATION:

1. 	Insert 3 1/2 inch disk into drive A:\  (or B:\)
2.	Type A:\install [Enter] (or B:\install [Enter]) from C:\
	Typing install will automatically:
A.	Result in creation of three directories - C:\WFOOD2, C:\WFOOD2\FOOD_DBF, and C:\WFOOD2\XREF
B.	Decompress and copy the files from the disk into the appropriate directory

OPERATION: Quick Start	Here’s how to get started using the most common options in WorldFood2- entering intake data for a new diet and printing the nutrient analysis.

1.	Type WFOOD2 [Enter], from the C:\ directory

2.	Type 1, to select the Enter data option.
 
3.	Type 1, again, to select the Enter ID for NEW subject option.  Enter the subject's data.

4.	Press A, to Accept data and proceed.

5.	Press N, to select the Enter data for New date option (enter date as dd/mm/yy).

6.	Press S, to Select a food database.  Use the arrows or scroll bar to highlight the desired country database.  Press [Enter] to select the highlighted database.

7.	A.	Press A, to add foods.
B.	Scroll through the box and press [Enter] to select the highlighted food group.
C.	Scroll through the box and press [Enter] to select the highlighted food item.
D.	Enter the amount of food consumed and press [Enter].
E.	Scroll through the box and press [Enter] to select the highlighted meal assignment desired.
	Repeat steps 7A-E until finished entering foods.

8.	Press R, to Return to the main menu.

9.	Press 2, to select the Analyze diet(s) option.

10.	Press F, to select the View/Print Food list option, and then press P, to print the food list.

11.	Press N, to select the View/Print Nutrient totals option, and then press P, to print the nutrient totals.

12.	Press P, to select the View/Print Probability of inadequacy option, and then press P, to print the probability of inadequacy analysis.

13.	Press R, to return to the main menu, and then press 7, to quit the program.

WHAT’S NEW WITH VERSION 2.0

SPEED
	WorldFood 1.0 was a useful program; however, due to programming style and the underlying philosophy used for data analysis, it was very slow.  Version 1.0 was completely re-thought and re-written in order to improve response speed of the program.  Due to this, some familiar features may be gone, and the general flow of the program is a bit different than it was.  For example, the user is now automatically directed to the Diet entry screen after entering the subject’s ID number, age, sex, etc., and the food databases are accessed from the diet entry screen rather than the introduction screen (we felt this made more sense).  
	Version 2.0 will work on machines as old as 8086’s, though this is not recommended due to speed problems (ask for the standard version).  A faster version of the program is available for use on 80386 or better computers (ask for the extended version).  Whether the standard or extended version of WorldFood2 is chosen, the response speed should be much better than that of WorldFood 1.0.

PHILOSOPHY OF THE PROGRAM
The WorldFood2 Dietary Assessment System continues to be based on the philosophy that the intra-variability of nutrient composition data for little studied foods is greater than the actual differences of nutrient values between similar foods.  We feel having an accurate and complete set of nutrient values for a small group of foods (the International Minilist or IML for short), and using these nutrient values as a basis for deciding nutrient values of similar foods is advantageous over using questionable or incomplete nutrient composition data for a wide variety of foods.  In the WorldFood2 program, the process of assigning nutrient values for a food by deciding which foods on the system are similar to that food, or by creating a recipe from the existing WorldFood2 system foods is called ‘building cross references.’  In version 1.0 of this program, the cross reference database was analyzed to determine the appropriate nutrient values for a food each time that food was entered into the intake database.  This process required a lot of computer calculations, and caused the program to be very slow at the diet entry step.  In version 2.0, the cross reference database was used to create a food nutrient file.  In the diet entry step of the program, the nutrient file, and not the cross reference database, is accessed for food nutrient information.  This change in programming style has greatly improved the response speed of the program.  However, the user should be aware that changes s/he makes to cross references will not automatically be reflected in the diets of subjects which have been entered previous to the changes.  This issue is further discussed in the section titled ‘The Diet Entry screen.’

ANALYZING DIETS
	One of the major changes, and we think major improvements in the program, has to do with the analysis of the dietary data.  The program no longer calculates the percent of nutrient standard.  Instead, it now calculates the probability of inadequacy.  In addition, it calculates utilizable protein (based on amino acid scores and dietary fiber intake), bio-available iron (based on ascorbic acid, meat-fish-poultry protein intake, and tannin-containing coffee or tea intake), and bio-available zinc (based on phytate, calcium and animal protein intake).  Calculations to assess bio-availability of iron and zinc are meal based.  All other calculations are day based.

EXPORTABILITY OF DATA
	We felt that one of the drawbacks of version 1.0 was that data, other than daily nutrient totals and percent standards, was not easily exported from  the program.  Since researchers frequently want to know more about food intake than just daily nutrient totals, we felt it was important to make it possible for users to view, edit and export all phases of the diet analysis.  Therefore, in version 2.0 of WorldFood, users are now able to export country based food nutrient data, individual food intake nutrient data, meal nutrient data, day nutrient data, and percent probability nutrient data, in addition to any data contained in any database used by the program.  Data can be exported in formats commonly recognized by other programs (space delimited, comma delimited, tab delimited, fixed column or Dbase IV compatible DBF file).
	The improved exportability of the data will be especially convenient for the user who continues to desire to calculate percent of nutrient standard (eg. based on RDA’s or on WHO/FAO standards).  The daily nutrient intake data can easily be exported so that it can be used by other programs so that these calculations can be made (such a program can be written in SAS, SPSS or any programming language).

IMPORTABILITY OF DATA
	Based on the feedback received for WorldFood 1.0, it became apparent that some user’s needed a program for data entry, but not necessarily the food nutrient composition data provided by WorldFood.  For this reason, a feature was added to WorldFood2 so that users could use the program as a data entry entity with food nutrient databases developed independently from WorldFood2.  In order for external databases to be successfully used by WorldFood2, certain criteria must be satisfied.  For specifics on issues related to importing food nutrient composition tables, please refer to the section ‘The Import food composition table screen.’

COPY FOODS FROM ONE COUNTRY DATABASE TO ANOTHER
	In order to make the WorldFood2 program faster, and to make importing external food composition tables possible, some of the features of WorldFood 1.0 were omitted.  Among these features was the ability to combine food lists from more than one country when doing the dietary data entry.  In writing WorldFood2, we attempted to get around the loss of this feature by making it possible for users to access more than one country database at a dietary intake data entry session (though not simultaneously), and by making it as easy as possible to add foods from one country database to that of another country.  For example, if a user is entering data for a dietary research project conducted in Africa, s/he might want to access foods from the Senegal and Kenya food databases.  The user could initially use the Kenya database for data entry, and then use the Senegal database for foods not found on the Kenya database.  Additionally, the user could analyze the Kenya and Senegal databases and determine in advance which foods s/he would need from these two databases for data entry.  S/he could then go to the ‘Copy foods from one country to another’ feature and copy the foods needed from the one database to the other, or s/he could create a new database called ‘Africa’ and add foods from both the Senegal and Kenya databases to this new database (this is the recommended approach).  
	Please refer to the section on copying foods from one country to another, which appears later in this document for further information on this new feature.

NOTE ON PRINTING REPORTS FROM WORLDFOOD
	WorldFood2 is a DOS based program.  It was not specifically written for Windows (WorldFood2 was  written in FoxPro2.5 for DOS).  Though WorldFood2 can be launched from within Windows, the user should be aware that printing reports does not always work as expected unless the program is launched from outside of Windows (from DOS).  We apologize in advance for any inconvenience this may pose.

NOTE ON USING THE MOUSE WITH WORLDFOOD2.0
	WorldFood2 responds best if the user uses the keyboard, rather than the mouse.  Using the mouse can cause certain routines to be bypassed, causing unexpected errors to occur and unpredictability in the program.  Also, using the mouse can cause the user to ‘get lost’ during data entry.  The next version of WorldFood will be written with a Windows based program, resulting in better use of the mouse.

MOVING AROUND IN WORLDFOOD, AND OTHER HELPFUL HINTS

SELECTING MENU ITEMS
All menu items can be selected in one of several ways.  
1.	The user can use the up and down cursor arrows to highlight the menu item desired, and then press [Enter] to select it, or
2.	The user can press the magenta colored letter for the menu item wanted, or
3.	The user can point and click the desired action with the mouse (though this sometimes results in unexpected results)

DATA ENTRY
Error Messages
 	In order to ensure that information is entered into the WorldFood2 database correctly, some safeguards have been built into the program.  For example, the program is unable to analyze
intake data without the existence of a unique subject ID number, since it uses the unique ID number in conjunction with the intake date to organize the many diets that may be entered into the main
WorldFood2 database.  Therefore, if entering data for a subject, the program will not allow the user to enter an ID number for a new subject which has already been assigned to another subject.  In
addition, the program will not allow certain data to co-exist (men cannot be pregnant).  However, the program was not written to detect all possible data entry errors, so users will need to consider other methods (such as visual cross-checking) to ensure accurate data entry.

'Fill in the blank' type data entry
	Fill in the blank data includes data that is user defined or is continuous (amount of food eaten, subject ID#, date, weight). When the user is in this type of data field, the blinking cursor
will be visible on the left margin of the field.
	If the user types to the end of this type of field, s/he will be automatically advanced to the next field.  Otherwise, the [Tab] key may be pressed to advance to the next field.

'Radio buttons' 
	Radio buttons are used for data that is categorical (sex, activity).  They appear on the screen as ( ) followed by a description.  For example:

 	( ) Female
	( ) Male

•	To select a highlighted radio button Press [Enter]
•	To move past a radio button Press [Tab]

A dot in the radio button marks that it has been selected.

	( • ) Female
	(   ) Male

	... the female has been selected, the male has not.

'Lists'
	Lists are used for lengthy categorical information or for items which are more easily accessed via lists (as opposed to 'fill in the blank' type data).  Lists in the WorldFood2 Program include food groups, food items, ID numbers, dates, and file lists.  Lists are contained in boxes.  The current item in the list is highlighted.  The user can move through the list by using the up or down arrows, using page up/down, or by typing the first letter of the desired item.  For example, if the user is in the food list for vegetables in Indonesia, s/he could press Y to get to the Indonesian vegetables which start with that letter.  The current item in the list is selected by pressing [Enter].

Database Editing
 	Full database editing can be accessed by the user by choosing the Browse or export data option from the main menu.  Limited database editing is available by pressing Ctl-F1 from the diet entry screen, or the build cross reference screen.  By accessing the databases directly, the user can modify some data or delete information which is incorrect or obsolete.
	The user can mark records to be deleted/undeleted while in database editing mode by pressing Ctrl-T.  A small dot in the left hand margin of the record signifies the record will be deleted when the user presses Ctl-F1 to leave the diet or cross reference screens, or when the user responds ‘Y’ to the systems prompt on whether or not it should permanently delete records in the Browse or export screens.
	The following key commands are useful in navigating around in databases:

	[Tab]		Moves one field to the right (usually)
	[SHFT-Tab]	Moves one field to the left (usually)
	[Enter]		Moves one field to the right (usually)
	[SHFT-Enter]	Moves one field to the left (usually)
	[Delete]	Deletes the character at the cursor
	[Spacebar]	Inserts a blank at the cursor
	[Backspace]	Deletes the character to the left of the cursor

	The program does not control data changes done in the database editing areas as closely as it does in the general data entry areas.  For example, in the database editing area, the user would be allowed to accidentally give a male a positive pregnancy code, though this would not be allowed in the general data entry area.  Therefore, the user should be particularly careful when reviewing or editing records in full database editing areas (ie., through the Browse or export data option of the Main Menu).

The [Esc] key
	If the [Esc] key is pressed while the program is trying to execute a step, a 'Cancel, suspend, ignore' message may appear.  If this occurs it is usually safest to say ignore.  If the [Esc] key is used to exit from a database editing session, the most recent changes to the database may not be saved (press Ctrl-F1 or Ctrl-W instead).

 THE MAIN MENU

	The Main Menu is the first screen the user sees when the WorldFood2 program is started.  It contains 8 options, as follows:

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1.	Enter data
2.	Analyze diet(s)
3.	Browse or export data
4.	Build cross reference
5.	Import food composition table
6.	Copy foods from one country to another
7.	Quit program

Convert WorldFood 1.0 files to WorldFood2 files

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	The enter data and analyze diet(s) options are the options which the user will likely use more than any other.  
The enter data option will bring the user to the screens necessary for entering subject specific data (such as ID, age, sex, etc.), and dietary intake data.  
The analyze diet(s) option is where the intake data is converted to meal and day nutrient data, and probability of inadequacy is calculated.  Several reports can be generated from the Analyze diet(s) screen.
	The browse or export data option is used when the user wants to review data contained in the various databases (eg. food nutrient information), or when the user wants to export the various dietary files or analytical files for use in other programs (eg. SAS, SPSS, etc.).  The user can also edit the contents of any of the databases from this screen.
	The build cross reference option is used when the user would like to use the WorldFood2 system to change or create new nutrient data values for foods.
	The import food composition table option is used to import food composition tables which were developed outside of the WorldFood2 system.
	The copy foods from one country to another is the option the user selects when adding foods from one country food composition database to another, or when creating a new country food composition database.  This option is useful if the user anticipates needing foods from more than one country database.
	Option 7 is used to exit the WorldFood2 Dietary Assessment System.

CONVERT WORLDFOOD 1.0 FILES TO WORLDFOOD2 FILES
	WorldFood 1.0 users for the most part can easily convert existing files to be used by WorldFood2 by selecting this option.  By converting files to WorldFood2, users can take advantage of the bio-availability and probability of inadequacy algorithms, and the improved exportability functions of version 2.0. 
Some cautions, however, are necessary when converting files from WorldFood1 to WorldFood2.  If the user has added cross references or changed cross references in WorldFood1, s/he will need to re-generate those changes in WorldFood2.  In addition, the new WorlFood2 food intake file will need to be edited to a certain extent.
If the user has used the food entry SWEET SNACK, "PEARL" from the Indonesian food list, they should be forewarned that this food will not be imported to WorldFood2 correctly.  The quotes within the name are problematic.  The quotes should be removed before importing the file, changing the name to SWEET SNACK, PEARL.  Use the Browse/Export option from the main menu, and open the database C:\WFOOD\PRS_DIET.DBF.  Edit, as necessary, and then convert the file.  The food code associated with this food is 20164, from country 6 (Indonesia).

THE DATA SCREEN

	The Data Screen is the screen used for entering data specific to the individual (ID, age, weight, etc.).  It  contains the following options:

**********************************************************

1.	Enter ID for NEW subject
2.	Enter ID for EXISTING subject
3.	Use pick list to choose EXISTING subject ID

	**************************************

			Subject ID
			Age
			Weight
			Sex…	Pregnant/Lactating
			Activity level

	**************************************
Accept data and proceed
Edit data
Delete this subject
Return to main menu

**********************************************************

	If the user is entering data for a subject who is not in the database, s/he should pick the first option ‘Enter ID for NEW subject.’  The computer will check the new ID against ID’s already in the database to make sure it is unique.  
If the user is editing data for a subject already entered into the computer, s/he should select either the second or third options.  The 2nd option is more expedient if the user knows the ID of the subject.  The 3rd option is useful if the user needs to browse the list of already used ID.  To select an ID from the pick list, the user should scroll the list until the desired ID is highlighted, and then press [Enter].
	ID’s are alphanumeric and are limited to 8 characters.  It is suggested that all ID’s be the same number of digits, and that only numbers be used (eg. 10000-99999).  Leading zeros are discouraged.  In the databases, the ID’s are left hand justified.
	Age should be entered as whole years.  WorldFood2 is not suitable for calculating probabilities of inadequacy from diets of children under the age of 1.  Breastmilk is not currently on any of the databases, and mean and standard deviations for nutrient requirements are not available for children under the age of 1 in WorldFood2.
	Weight should be entered as whole kilograms.  For women who are pregnant, the pre-pregnancy weight or 1st trimester weight should be entered.  Using 2nd or 3rd trimester weights will result in the calculation of an incorrect probability of inadequacy for a number of nutrients.
	Sex is either male or female.  The default is female.  Males are stored in the database as ‘M,’ and females are ‘F.’
	The default physical state for women subjects is not pregnant and not lactating.
	The program does not allow males to be pregnant or lactating, and it does not allow the coexistence of lactation and pregnancy.  In addition, it does not allow very young children to be pregnant or lactating.  If a subject is both lactating and pregnant, she should be designated as pregnant.  If the program acts unexpectedly at this point in data entry, double check that the age, sex and pregnancy status are correctly entered.
	If a subject is in the 1st 6 months of lactation, the program prompts the user for additional information on the outcome of the pregnancy.  This information is necessary to determine calorie needs during lactation.  Women who develop good adipose stores during pregnancy do not need as many calories during lactation as women who do not develop good adipose stores. Indicators of adequate adiposity include normal skinfold measurements, a weight gain of at least 7 kilograms during pregnancy, body mass index of at least 20, or indirectly birth outcome.  If these indicators suggest that the subject has adequate adipose stores,  the user should answer ‘No.  Outcome was satisfactory.’  If the user answers ‘Yes.  Outcome was less than satisfactory’ the computer will calculate the calorie need of the lactating subject at a higher level.
	The default physical activity level is moderate.  
	Selecting the option ‘Accept data and proceed’ will enable the user to proceed to the diet entry portion of the program.
	Selecting the option ‘Edit data’ will bring the cursor back to the data editing section of the screen.
	Selecting the option ‘Delete this subject’ will result in all data associated with the subject’s ID to be deleted from all databases, including the food intake databases.
	Selecting the option ‘Return to Main Menu’ will bring the user back to the main menu, from which s/he can quit the program.

THE DIET SCREEN

	The Diet Screen is the screen used for entering the subject’s diet.  It  contains the following options:
**********************************************************

1.	Enter data for NEW date
2.	Enter data for EXISTING date
3.	SELECT food database
4.	ADD foods
5.	Return to Main Menu

	**************************************
			Show TOTALS
			BATCH processing

	**************************************

**********************************************************

	Whenever entering dietary data, the user must specify the date of the diet and which food database to use.  The program will not let the user proceed without these 2 pieces of information.
	If the user is entering a new diet, s/he will select the first option ‘Enter data for NEW date.’  If the user is editing an already existing diet, s/he will use the second option, picking it from the pick list of dates.  The date is entered in International format:  DDMMYY.
	Next the user must select the food database from which the food lists will be generated.  Only one food database can be accessed at one time.  The food database may be switched at any time during diet entry, without the loss of data, though this is discouraged.  If the user anticipates needing foods from multiple databases, it is recommended that the needed foods be copied to a single database.  Foods in a diet are normally displayed at the bottom of the screen; however, those that were entered using a different database will not appear.  They are still part of the diet, but are not available for editing when their source database is not active. 
	After selecting the food database, the user is ready to begin entering foods from the subject’s diet.  The process of entering foods is summarized as follows:

1.	Select the ADD foods option
2.	Pick the Food Group to which the food belongs.

	Food Group		Examples			
		Starchy staples		Grains, tubers, breads, etc.
		Nuts/Seeds/Beans	Groundnuts, walnuts, sesame, soybeans, etc.
		Fruits/Fruit Juices	Oranges, melons, etc.
		Vegetables		Leaves, pumpkin, flowers, etc.
		Dairy/Eggs		Milk, cheese, eggs, etc.
		Meat/Poultry/Insects	Beef, chicken, grubs, etc.
		Fish/Shellfish		Sardines, shrimp, snails, oysters, etc.
		Fats/Oils		Soybean oil, margarine, lard, butter, etc.
		Sugars/Sweets		Sugar cane, syrups, sweet biscuits, etc.
		Beverages		Pulque, tea, etc.
		Miscellaneous		Monosodium glutamate, soy sauce, spices, etc.
		Mixtures		Recipes such as crisps, sauces, etc.
		
3.	Highlight the desired food group by moving the cursor or by pressing the first letter of the food group, then press [ENTER].  

4.	A list of foods in the selected foodgroup will be generated.  Move the cursor to the desired food in the list and then press [ENTER].

5.	Enter the amount of food eaten in grams.  In most cases, the amount of food should be reported as the edible portion (refer to the DOCUMENT.DBF for exceptions).

6.	Select the meal code.  Scroll through the list until the correct meal code is selected and then press [ENTER].  Meal codes are important in calculating bio-availability of iron and zinc.  If meal codes are not used, iron and zinc bio-availability may be improperly calculated.  Meal code definitions are determined by the user.  It is suggested that these definitions be made prior to any diet entry.  Depending on the anticipated analysis of the data, the user may want to use only 6 meal codes reflecting the morning, noon, and evening meals with snacks in between, or to use 24 meal codes with each code representing a time of day (ie., like a 24 hour clock).  The latter definition assumes foods consumed an hour apart cannot interact to affect mineral bioavailability.  It also means that meal patterns will have to be defined at a later time, if these are of interest.

7.	Repeat the above process until all foods for the diet are entered.  When completed, select the ‘Return to Main Menu’ option.

	Any time during diet entry, the user may select the ‘Show TOTALS’ option to show the running nutrient totals for the current diet. All foods (from active databases and inactive databases) are used in this calculation.
	Any time during diet entry, the user may select the ‘BATCH processing’ option.  This option causes all food nutrients for all subjects from the active database to be re-calculated.  This is especially useful if the user changes nutrient values on the food composition tables or changes cross references to foods after diet entry has begun.  Only foods entered from the active food database will be recalculated.  For example, if both the Senegal and Kenya databases are used for a given diet, if the ‘BATCH processing’ option is pressed while the Kenya database is active, only foods entered from the Kenya database will be recalculated.  Foods from the Senegal database will not be recalculated.
	Any time during diet entry, the user may move to the food list at the bottom of the screen (for database editing).  The user can move to this food list by pressing [CTL-F1] or by pointing and clicking on the food list at the bottom of the screen with the mouse.  While in this food list, the user may:

1.	Scroll up and down to inspect the foods entered for the diet
2.	Change gram amounts of foods
3.	Mark foods to be deleted or undeleted by pressing [CTRL-T]
	(A small magenta dot in front of the record means that the record is marked for deletion)
4.	Move back to the main diet entry area by pressing [CTRL-F1] again, or by pressing [ESC].

	The food list at the bottom of the screen contains the following fields or variables:

Country	The country field is for the country code.  Each country food composition table and cross reference table has a unique country code.  Country codes 1-6 are reserved for the 6 original WorldFood2 countries.  
	1=Kenya			4=India
	2=Mexico			5=Senegal
	3=Egypt			6=Indonesia
	If the user creates a country food composition table and/or cross reference table, s/he will assign those tables a unique country code.  That country code should be any number greater than 6, but less than 99.
Meal	The meal field is for the meal code.  Meal codes range from 1-24, and are user defined.
Fcode	The fcode field is for the food code.  This field may be changed by the user to edit the current diet.
Food	The food field is for the description of the food associated with the fcode.  If the user changes the fcode, s/he should check that the food description changes to the anticipated food.
Grams	The grams field is for the amount of food eaten, entered as grams.  If the user changes this value, s/he should check that the associated nutrient values change as anticipated.  Changes made to a field will not be permanent, unless the user moves from the edited field by pressing [Enter], [Tab] or by typing past the end of the field.
Enerc_kcal	Enerc_kcal is the field for the energy in kilocalories contributed by the food.
Procnt	Procnt is the field for the protein in grams contributed by the food.
Vit A	Vit A is the field for vitamin A in retinol equivalents contributed by the food.

All field names for nutrients in the WorldFood2 program are consistent with the INFOODS standards (Klensin JC, et al.  Identification of Food Components for INFOODS Data Interchange.  Tokyo:  United Nations University, Sales No. E.89.III.A.8, 1989).  

THE ANALYZE SCREEN

	The Analyze Screen is the screen used for generating nutrient totals, calculations for probability of inadequacy and associated reports.  It  contains the following options:

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SELECT ID
RETURN to Main Menu

	**************************************
			View/print FOOD list
			View/print NUTRIENT totals
			View/print Probability of inadequacy

			BATCH processing

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	The user may analyze or print dietary data for one subject at a time, or generate analysis on all data present in the database (batch processing, in order to export the data to another program (such as SAS, SPSS)).  
	If the user elects to view data for a specific subject, s/he will need to specify the ID and date of the diet in addition to specifying the output report as follows:

1.	Choose the SELECT ID option by pressing ‘S’ or by moving the highlight bar to this option and pressing [ENTER]
2.	Scroll through the list of ID’s, and press [ENTER] when the desired ID is highlighted.  The user may jump to different parts of the list by using the page up and page down keys, or by pressing the first number or letter of the desired ID (the cursor will move to the first entry in the list with that letter or number)
3.	Scroll through the list of dates, and press [ENTER] when the desired date is highlighted
4.	Select the desired output report by pressing the magenta letter associated with the option, or by highlighting and then pressing [ENTER]
a.	FOOD list:  The food list is the report which contains the list of foods entered into the program for the sujbect’s one day diet;  the data are country code, meal code, food code, food name, gram amount reported, calories, protein, fat and carbohydrate. (Press ‘F’)
b.	NUTRIENT totals:  The nutrient totals report contains nutrient data summed for the diet for 47 nutrients, in addition to utilizable protein, available iron and available zinc.  (Press ‘N’)
c.	Probability of inadequacy:  The probability of inadequacy report contains nutrient data summed for the day for 17 nutrients, along with the mean requirement for that nutrient and the percent probability that the nutrient is inadequate in the diet.  (Press ‘P’)
5.	Select the desired mode of output by pressing ‘V’ for viewing the data on the screen or ‘P’ for printing the report to the printer

	If the user selects the FOOD list, NUTRIENT totals, or Probability of inadequacy options without selecting an ID and date first, the most recently used ID and date will be used to generate these reports.

Alternatively, the user may elect to generate an analysis of all data present in the database.  To do this,  s/he should choose the BATCH processing option.  This option results in the generation or re-generation of the nutrient totals file and the calculations for the probability of inadequacy for all subjects in the database, without printing them.  All previous calculations will be overwritten.  If there are more than several thousand days of data in the databases, this part of the program may take some time to complete. Complete analysis of approximately 30,000 diets took about 15 minutes on a pentium computer with 133 MHz processor speed.
	PLEASE NOTE:  If the nutrient values or cross reference for a food are changed, the nutrient totals and other dietary analysis will not be adjusted unless the user also selects the option to Batch process the data from the Diet Screen (from the main menu, select the Enter data option, select any ID, proceed to diet entry screen, select any date, select the food database which contains the altered nutrient or cross reference, and then select the Batch process option).  At this point, the new nutrient reports may be generated using the BATCH processing option described above.

THE BROWSE OR EXPORT DATA SCREEN

	The Browse or export data screen is the screen used for viewing, exporting, and in selected situations, editing data in the various tables used and generated by WorldFood2.  It contains the following options:

***********************************************************************
	Select a database			
	Return to Main Menu

	Browse
	Export

	Export, file name:
	Documentation file name:

	Export, file type:	A.	Comma delimited
				B.	Tab delimited
				C.	Fixed column
				D.	Space delimited
				E.	Database format (DBF)

								Zap this database
***********************************************************************

To select a database to view (Browse) or export data:
1.	Press S, to choose the Select a database option.
2.	Scroll through the list of databases, and press [Enter] to select the highlighted database.
	The C:\WFOOD2 directory is the directory which is automatically open when the Select a database option is chosen.  This directory contains the following WorldFood2 databases:

Database Name	Database Description	
Convert.dbf	A file used in the conversion of WorldFood1 files to WorldFood2 files	
Convert2.DBF	A file used in the conversion of WorldFood1 files to WorldFood2 files	
DATA.DBF	The file which contains data related to subject ID’s, such as age, sex, activity levels, etc.	
Date.DBF	A file which contains the dates of recalls for the most recently used subject ID.	
DAY_NUTS.DBF	The file which contains nutrient intake data, summed by ID and date.  This file includes bio-available iron, bio-available zinc and utilizable protein.	
DIET.DBF	The food intake file, with nutrient data for each food.  Contains all foods for all days for all subjects.  This file tends to be very large.	
FF_STXR.DBF	A template file used by WorldFood2 (this file normally contains no data).	
IML.DBF	The International Minilist file.  This is the food composition database which is the basis for all country specific WorldFood2 food composition databases.	
MEALNUTS.DBF	The file which contains nutrient intake data, summed by ID, date, and meal code.  This file includes bio-available iron and bio-available zinc.	
PROBCNUT.DBF	The file which contains the calculated standards (based on age, sex, weight, nutrient intake, and pregnancy or lactation status) for each subject ID and day of intake.  This file is based on DATA.DBF, DAY_NUTS.DBF, and PROBRNUT.DBF, and is used to generate the probability of inadequacies which are in file PROB_DEF.DBF.	
PROBRNUT.DBF	The file which contains the generic standards (based on age, sex and pregnancy or lactation status) used to calculate PROBCNUT.DBF.	
PROB_DEF.DBF	The file which contains the probability of inadequacy for each subject and day of nutrient intake.  This file is based on PROBCNUT.DBF and DAY_NUTS.DBF.  Please note:  If a subject has a 1 in the field WARNING, it means that the probability of inadequacy has not been calculated due to missing information, or due to the young age of the subject (probability of inadequacy is not calculated on subjects less than 1 year old).	
WFOOD1.DBF	A file used in the conversion of WorldFood1 files to WorldFood2 files	

	Country specific food composition databases and country specific cross reference databases are not in the C:\WFOOD2 directory.  These databases are contained in the C:\WFOOD2\FOOD_DBF and C:\WFOOD2\XREF directories, respectively.  In order to gain access to these databases, the user should scroll to [FOOD_DBF] or [XREF] towards the top of the list of databases and then press [Enter] to select the desired directory.  To return to the C:\WFOOD2 directory, the user should scroll to the top of the database list, until the [..] symbol is highlighted, and press [Enter].  
	Once a database is selected, the name of the database should appear in the top right hand corner of the screen.

To view the contents of the database:
1.	Press ‘o’ to select the Browse option.
2.	Press [Ctrl]-[F1] to switch to the database editing area at the bottom of the screen.

	While in the database editing area, the user may choose to do any of the following:

a.	Correct/edit values in the open database by moving to the desired field and typing.
b.	Undo changes to a field by pressing [Ctrl]-Z
c.	Cut selected text by pressing [Ctrl]-X
d.	Copy selected text by pressing [Ctrl]-C
e.	Paste text by pressing [Ctrl]-V
f.	Select all text in a field by pressing [Ctrl]-A
g.	Delete data from the cursor to the end of the field by pressing [Ctrl]-Y	
h.	Find specific values or text strings by pressing [Ctrl]-F, to open the find dialogue.
i.	Find the values or text strings again by pressing [Ctrl]-G
j.	Replace values and find again by pressing [Ctrl]-E	
k.	Mark a record for deletion, or un-mark a record for deletion by pressing [Ctrl]-T  (if a record is marked for deletion, a small magenta dot will appear on the extreme left hand margin of the record).	
l.	Add a blank record to the database by pressing [Ctrl]-N.	

	The user should be especially careful while in the database editing area not to make unwanted changes to the databases.

3.	Press [Ctrl]-[F1] again to exit the database editing area and return to the Browse or export data screen.

To export the database:	
From the Browse or export data screen…
1.	Press ‘x’ to select the Export option
2.	Type in the name to be given to the exported file after the prompt ‘Export file name:’.
	The user may also specify a path, or location, for the file (eg. If the user would like to export the data to a directory previously created called C:\WF_EXP, s/he could call the file C:\WF_EXP\DIETDAT1.TXT).
3.	Type in a name to be given to the documentation file after the prompt ‘Documentation file name:’.  The documentation file is automatically created at the same time the export data fiel is created.  This file specifies the field names, data types and sizes, and also the order of the fields.  The user should inspect this file prior to attempting to import the data to a mainframe platform or before importing one of the delimited file formats to another program.
4.	Select the file format for the export file
a.	Comma delimited files are text files which have commas between fields, double quotes around text fields, and a hard return at the end of the record.
b.	Tab delimited files are text files which have tabs between fields, double quotes around text fields, and a hard return at the end of the record.
c.	Fixed column files are text files which have each field in a fixed position, regardless of the size of the contents of the field.  For example, a fixed column file would always have grp3 in column positions 7-8.  This file format is recommended.
d.	Space delimited files are text files which have spaces between fields, and a hard return at the end of the record.  This file format is generally not recommended, as it is unreliable.
e.	Dbase IV compatible files are database files, usually with a file extension of DBF.  Foxpro and Dbase use this file format.  In addition, many spreadsheets and other database programs can save files in Dbase IV compatible format.  This file format is recommended.  Be sure to use file names which are different from the file names of the databases used by WorldFood2 for this type of file, or else be sure to export to a directory other than C:\WFOOD2.

	In the lower right hand area of the screen is the option ‘ZAP this database.’  Zapping a database means to delete all of the records in a database.  All data in the database will be lost if the user chooses to ZAP the database.  Because this option can prove to be so detrimental, the user will be prompted to confirm this option twice before it is finally carried out.  
	When choosing to return to the main menu from this screen after opening a database, the user is asked ‘Do you want to permanently erase records marked for deletion? (Y or N).’  In most instances the user should respond ‘N’ to this question.  The user should only respond ‘Y’ to this question if s/he has intentionally marked records for deletion (by highlighting the desired record and pressing [Ctrl]-T while in the database editing area).

THE BUILD CROSS REFERENCE SCREEN

	The Build cross reference screen is used to define relationships between the International Minilist (IML) and country specific foods.  It is used whenever a new food item is needed for a country, and the item is not currently part of any WorldFood database, or whenever an existing item needs to be changed.  By building cross references, the specifies comparable IML foods (or mixtures of IML foods), thus determining nutrient values for the new foods.  This process ensures that there are no missing nutrient values for foods used to analyze diets.  
The Build cross reference screen contains the following options:

***********************************************************************
	ADD a new XREF
	EDIT an existing XREF		
	DELETE a XREF			
	RETURN to Main Menu

	Food code:				Add another IML component
	Food name:				FINISHED adding/editing comp.

	IML components:			Food groups:
		(list)					(list)

	Factor:

***********************************************************************
	
	It is recommended that the user review DOCUMENT.DBF, IML.DBF, and at least one other country specific cross reference database before adding or editing cross references.  DOCUMENT.DBF is a database file which is on the WorldFood2 Documentation disk.  This database file contains important classifying and identifying information about all of the foods in the WorldFood2 country specific databases.  IML.DBF is the database file for the International Minilist (IML).  It is the food composition table that is used to compute the six country specific food composition tables.  IML.DBF is located in the C:\WFOOD2 directory.  The cross reference databases are in the C:\WFOOD2\XREF directory.  To review these databases, it is best to export them to another program (such as Excel, which will read DBF files), index them, and then print them out.  It is recommended that the cross reference database be indexed on the field fcode, that the document database be indexed on the fields cntry_code and food_code, and that the IML be indexed on the field iml_code or name to make reviewing them easier.

To ADD a new XREF:
1.	Press ‘A’ to select the ADD a new XREF option
	After pressing ‘A’ the user is given the option to create a new cross reference database.
	Creating a new cross reference database
a.	Answer ‘Y’ if a cross reference has not been established for the country or project of interest.  The user will then be prompted to press any key to continue.  The cursor will move to the upper right hand corner of the screen, in the field after the prompt ‘You are working on:’  The name that the user types here will be the name of the new cross reference database and the food composition database (the cross reference database will be in the directory C:\WFOOD2\XREF, and the food composition database will be in the directory C:\WFOOD\FOOD_DBF).  If the name supplied already exists for the cross reference database, the user will be alerted by the computer and will be given the option to overwrite the already existing file.  If a food composition database already exists with the supplied name, it will not be overwritten.  Foods will be appended to the end of the already existing  food composition database.
b.	After entering the name for the cross reference database, the program will give the user a message about country codes.  It is important that each country in the WorldFood2 system has a unique country code.  The existing WorldFood2 country databases have the following country codes:

	1=Kenya			4=India
	2=Mexico			5=Senegal
	3=Egypt			6=Indonesia

	Therefore, the new cross reference database should not use country codes 1-6.  After assigning a country code to the new country cross reference database, the cursor will proceed to the food code field (see step 2 below).

	Selecting an already existing cross reference database
a.	Answer ‘N’ if a cross reference database already exists for the country or project of interest.
b.	Scroll through the list of databases, and press [Enter] to select the highlighted database.

Next, information about the food and cross reference is entered:
2.	Enter a food code in the space after the food code prompt.  The food code should be alpha-numeric (numeric is preferred, with all food codes containing the same number of digits, such as 100000-999999 - avoid leading zeros), and should be unique.  If the food code is not unique, the computer will generate an error message.
3.	Provide the food name in the space after the food name prompt, and then press [Enter].  The food name should be unique (as compared to other food names in the selected country database), and should fully identify the food.  After pressing [Enter], the cursor will move to the Add another IML component option.  
4.	To add an IML component, the user should press [Enter].  After pressing [Enter], the cursor will move to the IML components food list.  This list is ordered alphabetically.
5.	Scroll through the IML list and press [Enter] when the desired component is highlighted.  After pressing [Enter], the cursor will move to the space after the Factor prompt.
6.	Enter the factor for the selected IML component, and then press [Enter].  If the IML component is exactly comparable to the country specific food being defined, the factor will likely be 1.00 (ie. no concentration or dilution).  After pressing [Enter], the cursor will return to the Add another IML component option.
7.	If necessary, repeat steps 4-6, until the cross reference is completely defined (or all ingredients are entered).
8.	After the cross reference is completely defined, press ‘F’ to select the FINISHED adding/editing components option.  If the user fails to press ‘F,’ the new food may not be correctly added to the food composition table.  After pressing ‘F’, the computer will prompt the user to press any key to proceed to entering food group information.
9.	Scroll through the food group list, and press [Enter] when the desired food group is highlighted.  The user will have the option of entering up to 3 food groups for each food.  After selecting the first food group assignment, the computer will prompt the user if s/he would like to select additional food groups.  To select additional food groups, the user should respond ‘Y.’  Otherwise, the user should respond ‘N.’  
The food group assignments determine which food group lists the food appears on during diet data entry.  Food groups in WorldFood2 are as follows:

Starchy staples			Grains, tubers, breads, etc.
Nuts/Seeds/Beans		Fruits/Fruit Juices
		Vegetables			Dairy/Eggs
		Meat/Poultry/Insects		Fish/Shellfish
		Fats/Oils			Sugars/Sweets
		Beverages			Miscellaneous
		Mixtures

To EDIT an existing XREF:
1.	Press ‘E’ to select the EDIT and existing XREF option.  After pressing ‘E,’ a window with a list of country cross reference databases will appear.
2.	Scroll through the list of databases, and press [Enter] to select the highlighted database.  After pressing [Enter] the cursor will move to the space after the food code prompt.
3.	Enter the food code of the cross reference to be edited.  If the computer cannot find the specified food code, the computer will alert the user to this fact and the cursor will move back to the ADD/EDIT options at the top left hand portion of the screen.  Otherwise, the associated cross reference information will appear on the screen.  The name of the food associated with the food code will appear in the space next to the food name prompt, and the list of IML components associated with the food code will appear at the bottom of the screen.  
4.	To access the list of IML components at the bottom of the screen to edit factors or mark IML components for deletion the user should press [Ctrl]-[F1].  To add an additional IML component, the user should press [Enter] or ‘I.’  
5.	After editing/updating of the IML components is complete, the user should select the FINISHED adding/editing components option.  If the user is editing/deleting components in the IML components list at the bottom of the screen, s/he should press [Ctrl]-[F1], and then press ‘F’ to select the FINISHED adding/editing components option.  If the cursor is not in the area at the bottom of the screen, pressing ‘F’ should  select the FINISHED adding/editing components option.  If the user fails to press ‘F’ when finished making changes to the food, the changes will not be reflected in the associated food composition table.
6.	At this point, the computer will ask the user if s/he would like to edit the food group assignments for the food.  Respond ‘Y’ to edit the food group components, and ‘N’ to proceed without editing food groups.

To DELETE a XREF:
1.	Press ‘D’ to select the DELETE a XREF option.  After pressing ‘D,’ a window with a list of country cross reference databases will appear.
2.	Scroll through the list of databases, and press [Enter] to select the highlighted database.  After pressing [Enter] the cursor will move to the space after the food code prompt.
3.	Enter the food code of the cross reference to be deleted.  If the computer cannot find the specified food code, the computer will alert the user to this fact and the cursor will move back to the ADD/EDIT options at the top left hand portion of the screen.  Otherwise, the name of the food associated with the food code will appear in the space next to the food name prompt, and the computer will prompt the user to confirm that s/he would like to delete this food item.  Pressing ‘Y’ will cause the computer to delete the food item from the cross reference database and food composition database.  Pressing ‘N’ will cause the computer to ignore the delete command, and the cursor will return to the group of options at the top left hand side of the computer screen. 

THE IMPORT FOOD COMPOSITION TABLE SCREEN

	The Import food composition table screen  is used primarily to attach non-WorldFood2 nutrient composition tables to the WorldFood2 system.  This was created for those who wish to use the data entry and analysis capabilities of WorldFood2, but who do not want to use existing WorldFood2 nutrient composition data.  This screen contains the following options:

***********************************************************************
	Import file to:
	1.	Existing database
	2.	New database

	Select import file type:
	A.	Comma delimited
	B.	Tab delimited
	C.	Fixed column
	D.	Space delimited
	E.	Dbase IV compatible file
						RETURN to Main Menu

***********************************************************************

	Before attempting to import a food composition table to WorldFood2, the user should manipulate the new food composition table to match the following basic food composition database file structure (some data management skills are necessary to complete this task):
	
Field
name:	
Description	Format and width	

Country	
Country code.  Each country has a unique code number	
N 2.0	
grp1	Food group code #1:  Each food can be assigned to up to 3 food group.*	N 2.0	
grp2	Food group code #2*	N 2.0	
grp3	Food group code #3*	N 2.0	
tea	Tea/coffee factor for tannin-containing teas and coffees.  This factor specifies the grams of standard strenth liquid coffee or tea in 1 gram of the food.  For foods other than coffee or tea, the value for this field should be 0.  For most types of prepared coffee or tea  the value will be 1.  For dry coffee or tea, the value will be about 50.	N 3.0	
warning	This field is set to 0 for all WorldFood2 food composition tables, and 1 for all external food composition tables.	N 1.0	
fcode	This is the food code field, and uniquely identifies each food in the food composition table.	N 7.0	
name_engli	This is the food name field	C 39	

enerc_kcal	
All nutrient field names are consistent with INFOODS standards.
Kilocalories	

N 5.0	
a_kcal	Kilocalories from animal sources	N 5.0	
procnt	Protein in grams	N 6.1	
a_protein	Protein in grams from animal sources	N 6.1	
mfp_protei	Protein in grams from meat, fish and poultry (does not include milk and eggs)	N 6.1	
fat	fat in grams	N 6.1	
chocdf	Carbohydrate by difference in grams	N 7.1	
fasat	Saturated fatty acids in grams	N 6.1	
fams	Mono saturated fatty acids, in grams	N 6.1	
fapu	Poly unsaturated fatty acids, in grams	N 6.1	
chole	Cholesterol in milligrams	N 5.0	
fib	Fiber, method of determination unknown (dietary fiber), in grams	N 6.1	
sucs	Sucrose in grams	N 6.1	
phytac	Phytate in milligrams	N 5.0	
vita	Vitamin A in retinol equivalents	N 6.0	
a_vita	Animal source vitamin A in retinol equivalents (micrograms)	N 6.0	
vitd	Vitamin D in micrograms	N 5.0	
vite	Vitamin E in tocopherol equivalents	N 6.0	
vitc	Vitamin C in milligrams	N 5.0	
thia	Thiamin in milligrams	N 6.2	
ribf	Riboflavin in milligrams	N 6.2	
nia	Niacin, preformed in milligrams	N 6.1	
vitb6	Vitamin B6 in milligrams	N 6.2	
fol	Folate in micrograms	N 5.0	
vitb12	Vitamin B12 in micrograms	N 7.2	
pantac	Pantothenic Acid in milligrams	N 6.2	
ca	Calcium in milligrams	N 6.0	
p	Phosphorus in milligrams	N 6.0	
mg	Magnesium in milligrams	N 5.0	
k	Potassium in milligrams	N 6.0	
na	Sodium in milligrams	N 7.0	
fe	Iron in milligrams	N 6.1	
mfp_fe	Iron from meat/fish/poultry in milligrams (does not include milk or eggs)	N 6.1	
zn	Zinc in milligrams	N 6.1	
cu	Copper in milligrams	N 6.2	
mn	Manganese in micrograms	N 6.2	
trp	Tryptophan in milligrams	N 6.0	
thr	Threonine in milligrams	N 6.0	
ile	Isoleucine in milligrams	N 6.0	
leu	Leusine in milligrams	N 6.0	
lys	Lysine in milligrams	N 6.0	
met	Methionine in milligrams	N 6.0	
cys	Cystine in milligrams	N 6.0	
phe	Phenylalanine in milligrams	N 6.0	
tyr	Tyrosine in milligrams	N 6.0	
val	Valine in milligrams	N 6.0	
arg	Arginine in milligrams	N 6.0	
his	Histidine in milligrams	N 6.0	
			
	C:  Character, or alpha-numeric field
N:  Numeric field		
	
* Food groups are defined as follows:
		
	  1=Starchy staples
  2=Nuts/seeds/beans
  3=Fruits/fruit juices
  4=Vegetables
  5=Dairy/eggs
  6=Meat/poultry/insects	  7=Fish/shellfish
  8=Fats/oils
  9=Sugars/sweets
 10=Beverages
 11=Miscellaneous
 12=Mixtures		

When importing a comma delimited, tab delimited, fixed column or space delimited food composition table, it is very important that the fields are in exactly the same order as the food composition table file structure, described above.  For fixed column files, it is additionally important that each field has the exact same size and format as defined.  For example, protein should be the 11th variable, and should be 6 columns wide with 1 significant digit past the decimal point.  If importing from a Dbase IV compatible file (dbf file), the order and sizes of the fields are not critical, but the field names must be the same as described above.
	When analyzing diets using non-WorldFood2 nutrient composition tables, users should be aware that missing nutrient values can affect the following calculations:

Bio-available iron:	This value is based on meat/fish/poultry protein, meat/fish/poultry iron, vitamin C, and tannin containing coffee or tea intake.
Bio-available zinc:	This value is based on  phytate, calcium and animal protein intake.
Utilizable protein:	This value is based on amino acid and dietary fiber intake.
	
	To import a food composition table to WorldFood2, the user should proceed as follows:

1.	Determine whether to import the file to an existing database or create a new database (it is recommended to create a new database)
	To import to an existing database (The new food composition data will be appended to the end of the already existing database).
a.	Press 1
b.	Scroll through the list of already existing databases
c.	Press [Enter] to select the highlighted database

	To import file to a new database
a.	Press 2
b.	Press [Enter]
c.	Type in a database name which is 8 characters long, or shorter.  Do not include any periods.  Do not give the file an extension:  The computer will assign an extension of DBF.
d.	Press [Enter]
e.	Make a note of the name given to this database, and press any key to continue.  If the error message ‘… already exists, overwrite it?’ appears, proceed with caution.  The name chosen for the new database is already in use by another food composition database. Responding ‘Yes,’ will cause the old database to be replaced with the new database. Responding ‘No,’ will cause the computer to proceed to ask if it should overwrite the indexes which belong to the database.  Respond ‘No’ to all of these prompts.

2.	Select the file format of the file to import.
a.	Comma delimited files are text files which have commas between fields, double quotes around text fields, and a hard return at the end of the record.
b.	Tab delimited files are text files which have tabs between fields, double quotes around text fields, and a hard return at the end of the record.
c.	Fixed column files are text files which have each field in a fixed position, regardless of the size of the contents of the field.  For example, a fixed column file would always have grp3 in column positions 7-8.
d.	Space delimited files are text files which have spaces between fields, and a hard return at the end of the record.  This file format is generally not recommended, as it is unreliable.
e.	Dbase IV compatible files are database files, usually with a file extension of DBF.  Foxpro and Dbase use this file format.  In addition, many spreadsheets and other database programs can save files in Dbase IV compatible format.

THE COPY FOODS FROM ONE COUNTRY TO ANOTHER SCREEN

	The Copy foods from one country to another screen is used to copy foods from food composition tables already developed to a new or already existing WorldFood food composition table.  This option will be used by most users of WorldFood2 who will need to develop a new food composition table using the WorldFood2 databases.  This screen contains the following options:

***********************************************************************
	Copy foods
	Delete foods

	Select Source database
	Select TARGET database
	Create a NEW TARGET database
	Continue COPYING foods		Enter the food code you would like
	Continue DELETING foods		This food to have:  ___________
	RETURN to Main Menu
						Enter the country code you would like 
	Find the food you would like to	this food to have:  ___________
	copy or delete and press [ENTER]
	
	Source food list…..			Target food list…

***********************************************************************

To copy foods:
1.	Press ‘C’ to select the COPY foods option.  Pressing ‘C’ will cause the computer to move to the Select SOURCE database option.
2.	Press ‘S’ to select the Select SOURCE database option.  The source database is the database which includes the foods the user wants to copy.  Pressing ‘S’ will cause a window to open up which contains a list of food composition databases.
3.	Scroll through the list of databases and press [Enter] to select the highlighted database.

	To copy foods to a food composition table which has already been created:
4a.	Press ‘T’ to select the Select TARGET database option.  The target database is the database the user is in the process of developing.
4b.	Scroll through the list of databases and press [Enter] to select the highlighted database.

To copy foods to a new food composition table:
4a.	Press ‘N’ to select the Create a NEW TARGET database
4b.	Press [ENTER]
4c.	Type in an 8 character name for the new food composition database.  Do not assign a file extension.  The computer will automatically assign a file extension of DBF.  Do not use ‘.’ in the name.
4d.	Make a note of the new food composition database name and press any key to continue.

5.	Scroll through the list of foods from the SOURCE food composition database, and press [Enter] to select the highlighted food.  It is important to press [Enter] to select foods, and not the [Tab] key or the arrows.  Using anything other than [Enter] will cause the program to act unpredictably.
6.	Assign a food code to the new food.  This code will be the code the food has in the target food composition table.  This code should be unique.  If the user selects a food code which is not unique, a warning message will be generated by the computer.
7.	Assign a country code to the new food.  The first food copied to the target food composition database will be accompanied by a message for the need for the new food composition table to have a unique identifying country code.  The user should select a country code which is greater than 6.  After the first food has been successfully assigned to the target food composition database, the program will automatically look up the country code, and assign this code to all subsequent foods.  The user may press enter to accept the automatically assigned country code.

	After the user assigns a food code, and either assigns or accepts the country code, the selected food will appear in the second food list in the lower right hand quadrant of the screen.  This food list contains all foods which belong to the target food composition database.
8.	To continue adding foods to the target food composition table, the user should press ‘O’ to select the Continue COPYING foods option, followed by steps 5-7, above.

To delete foods:
1.	Press ‘D’ to select the DELETE foods option
2.	Press ‘S’ to select the SOURCE database option.  The source database is the food composition database from which the user wants to delete foods.
3.	Scroll through the list of foods and press [Enter] to select the highlighted food.  The user will be asked to confirm the deletion of a food from the source food composition database before by responding ‘Y’ to a prompt before the food is deleted.
4.	Press ‘E’ to continue deleting foods, and then repeat step 3, until all foods to be deleted are cleared from the database.

	Documentation for Additional Calculations

Probability of inadequacy

The first version of the WorldFood program displayed nutrient intakes as a percent of internationally recommended intakes.  This second version calculates the probability of inadequacy for a nutrient following the procedures recommended by a National Academy of Sciences committee (NRC, 1986).  This approach compares two distributions--intake and requirement--to estimate the percent of the population likely to have inadequate nutrient intakes.  The probability of inadequacy is calculated for each individual in the population as the probability that the observed intake is below the person's (unknown) requirement.  The population estimate is the average of each individual's estimate.  This approach is superior to comparison to a cutpoint because the actual distribution of requirements can be considered when calculating the likelihood that a given intake is inadequate.  This approach is particularly valuable when requirements are not normally distributed.  The interpretation also is more intuitive for users of the findings.  For example, intakes at 77% of the recommended intake of protein have a 50% probability of inadequacy (if protein requirements are normally distributed with a 15% coefficient of variation); most nutritionists find the probability of inadequacy figure easier to interpret.  Furthermore, the population average can be used to estimate the prevalence of particular nutrient inadequacies in the population.

The WorldFood program calculates the probability of inadequacy for each individual so that users of the program can later calculate population averages using other software.  Although the individual values are displayed, they are primarily intended to be used for population estimates.  If the diet represents habitual intake, then a probability of inadequacy of less than 5% indicates that that a diet is almost certainly adequate, while a probability of inadequacy of over 95% indicates that a diet is almost certainly inadequate.  A probability of less than 25% indicates a diet that is likely to be adequate, while one with a probability of over 75% is likely to be inadequate.  

If the requirement is normally distributed (an assumption that is made for all nutrients except iron for menstruating women), the following calculation is performed:

   Probability of inadequacy = 1 - PROBNORM [(intake - mean requirement)/ SD of requirement]

where PROBNORM is a statistical function that computes the area under the requirement curve that falls below the intake estimate, and 1 minus this function is the area above the intake estimate, or the probability of inadequacy.

This calculation requires that the mean and standard deviation (SD) of the requirement be estimated.  The WorldFood program uses estimates of these numbers that have been published in tables intended for international use (or, in a few cases, for national use).  Because many of these figures include safety factors (and thus are recommended intakes rather than mean requirements) it was frequently necessary to estimate the safety factor so it could be subtracted.  When no information was available on the level of the safety factor, it was assumed to be two SD, and the mean requirement was calculated as:

	Mean requirement = recommended intake - (2 SD x recommended intake)

If information on the SD of a requirement was not available, an SD of 0.15 (15%) was assumed.

Requirements during pregnancy and lactation also were estimated from published information.  The requirement was expressed as an addition to the base requirement for a non-pregnant, non-lactating woman.  These additional requirements did not alter the SD that was used.  Three levels of requirement were set: pregnancy during the second or third trimester (requirements were assumed to be unchanged during the first trimester); lactation for the first six months postpartum; and lactation after the first six months postpartum.

In the more recent publications, requirement estimates are often given for multiple levels of nutrient status.  The most common levels are basal (the amount needed to prevent clinically detectable signs of functional impairment) and normative (the amount needed for the prevention of functional impairment and also for the generation and maintenance of a reserve storage of the nutrient) (FAO/WHO, 1988).

The mean and SD of the requirements used by the WorldFood program are shown in the tables on the following pages.

Requirement estimates used by the WorldFood Program 											
Age/sex group	Protein, g/kg 		Vitamin A, RE/kg, basal		Vitamin A, RE/kg, norm		Vitamin D, ug		Vitamin E, mg TE/g PUFA		
	mean	SD	mean	SD	mean	SD	mean	SD	mean	SD	
Children											
1-1.99	0.97	0.12	9.3	1.9	18.6	3.7	7.7	1.2	0.4	0.06	
2-5.99	0.87	0.11	9.3	1.9	18.6	3.7	3.8	0.57	0.4	0.06	
6-11.99	0.80	0.10	6.7	1.3	11.0	2.2	3.8	0.57	0.4	0.06	
Men											
12-15.99	0.77	0.10	5.3	1.1	8.1	1.6	3.8	0.57	0.4	0.06	
16-18.99	0.67	0.08	4.0	0.8	6.6	1.3	3.8	0.57	0.4	0.06	
19-24.99	0.60	0.08	3.4	0.7	6.6	1.3	1.9	0.29	0.4	0.06	
25+	0.60	0.08	3.4	0.7	6.6	1.3	1.9	0.29	0.4	0.06	
Women											
12-15.99	0.73	0.09	5.3	1.7	8.1	1.6	3.8	0.57	0.4	0.06	
16-18.99	0.64	0.08	4.0	0.8	6.6	1.3	1.9	0.29	0.4	0.06	
19-24.99	0.60	0.08	3.4	0.7	6.6	1.3	1.9	0.29	0.4	0.06	
25+	0.60	0.08	3.4	0.7	6.6	1.3	1.9	0.29	0.4	0.06	
Add for	g/d		RE/d		RE/d						
Preg, T2 and T3	6.5		36		71		1.9		0		
Lact, 0-5.99 mo	13.5		129		250		1.9		0		
Lact, 6+ mo	9.3		129		250		1.9		0		

Requirement estimates used by the WorldFood Program (con't)											
Age/sex group	Vitamin C, mg 		Thiamin, mg/1000 kcal		Riboflavin, mg/1000 kcal		Niacin, mg/1000 kcal		Vitamin B6, ug/g protein		
	mean	SD	mean	SD	mean	SD	mean	SD	mean	SD	
Children											
1-1.99	15	2.3	0.33	0.033	0.44	0.044	5.5	0.55	11.5	1.7	
2-5.99	15	2.3	0.33	0.033	0.44	0.044	5.5	0.55	11.5	1.7	
6-11.99	15	2.3	0.33	0.033	0.44	0.044	5.5	0.55	11.5	1.7	
Men											
12-15.99	23	3.5	0.33	0.033	0.44	0.044	5.5	0.55	11.5	1.7	
16-18.99	23	3.5	0.33	0.033	0.44	0.044	5.5	0.55	11.5	1.7	
19-24.99	23	3.5	0.33	0.033	0.44	0.044	5.5	0.55	11.5	1.7	
25+	23	3.5	0.33	0.033	0.44	0.044	5.5	0.55	11.5	1.7	
Women											
12-15.99	23	3.5	0.33	0.033	0.44	0.044	5.5	0.55	11.5	1.7	
16-18.99	23	3.5	0.33	0.033	0.44	0.044	5.5	0.55	11.5	1.7	
19-24.99	23	3.5	0.33	0.033	0.44	0.044	5.5	0.55	11.5	1.7	
25+	23	3.5	0.33	0.033	0.44	0.044	5.5	0.55	11.5	1.7	
Add for											
Preg, T2 and T3	15		0		0		0		0		
Lact, 0-5.99 mo	15		0		0		0		0		
Lact, 6+ mo	15		0		0		0		0		

Requirement estimates used by the WorldFood Program (con't)											
Age/sex group	Folate, ug/kg		Vitamin B12		Calcium, mg/d		Phosphorusmg/d		Magnesium, mg/kg		
	mean	SD	mean	SD	mean	SD	mean	SD	mean	SD	
Children			ug/kg								
1-1.99	2.5	0.31	0.03	0.005	275	41	275	41	4.8	0.60	
2-5.99	2.5	0.31	0.03	0.005	312	47	312	47	4.8	0.60	
6-11.99	2.5	0.31	0.03	0.005	456	68	456	68	4.8	0.60	
Men			ug/d								
12-15.99	2.5	0.31	0.77	0.12	750	112	750	112	4.8	0.60	
16-18.99	2.4	0.30	0.77	0.12	750	112	750	112	4.8	0.60	
19-24.99	2.4	0.30	0.77	0.12	525	79	525	79	3.6	0.45	
25+	2.4	0.30	0.77	0.12	525	79	525	79	3.6	0.45	
Women											
12-15.99	2.5	0.30	0.77	0.12	625	94	625	94	4.8	0.60	
16-18.99	2.4	0.30	0.77	0.12	625	94	625	94	4.8	0.60	
19-24.99	2.4	0.30	0.77	0.12	525	79	525	79	3.6	0.45	
25+	2.4	0.30	0.77	0.12	525	79	525	79	3.6	0.45	
Add for	ug/d								mg/d		
Preg, T2 and T3	200		0.31		0		0		16		
Lact, 0-5.99 mo	80		0.23		385		385		60		
Lact, 6+ mo	80		0.23		385		385		48		

Requirement estimates used by the WorldFood Program (con't)											
Age/sex group	Copper, mg, basal		Copper, mg, normative		Available iron, ug/kg		Available zinc, ug/kg, basal		Available zinc, ug/kg, normative		
	mean	SD	mean	SD	mean	SD	mean	SD	mean	SD	
Children											
1-1.99	0.20	0.03	0.23	0.03	44.5	6.7	49.2	6.2	68.9	8.6	
2-5.99	0.20	0.03	0.23	0.03	35.0	5.3	42.8	5.4	60.0	7.5	
6-11.99	0.33	0.05	0.38	0.06	32.4	4.9	30.3	3.8	42.2	5.3	
Men											
12-15.99	0.55	0.08	0.63	0.09	27.5	4.1	25.8	3.2	36.1	4.5	
16-18.99	0.73	0.11	0.80	0.12	14.0	2.1	19.8	2.5	27.7	3.5	
19-24.99	0.80	0.12	0.80	0.12	14.0	2.1	15.4	1.9	21.6	2.7	
25+	0.80	0.12	0.80	0.12	14.0	2.1	15.4	1.9	21.6	2.7	
Women											
12-15.99	0.53	0.08	0.60	0.09	15.5*	*	22.3	2.8	31.2	3.9	
16-18.99	0.60	0.09	0.70	0.11	14.0*	*	17.6	2.2	24.6	3.1	
19-24.99	0.60	0.09	0.70	0.11	14.0*	*	12.7	1.6	17.8	2.2	
25-49.99	0.60	0.09	0.70	0.11	14.0*	*	12.7	1.6	17.8	2.2	
> 50	0.60	0.09	0.70	0.11	14.0	2.1	12.7	1.6	17.8	2.2	
Add for											
Preg, T2 and T3	0		0		82.5 ug/kg		0.57 mg/d		0.81 mg/d		
Lact, 0-5.99 mo	0.2		0.23		0.28 mg/d		1.17 mg/d		1.61 mg/d		
Lact, 6+ mo	0.2		0.23		0.28 mg/d		0.87 mg/d		1.21 mg/d		
* For girls and women between the ages of 12 and 49.99 years, the additional available iron requirement for menstrual losses is assumed to average 0.48 + 2.17 mg/d (if basal iron status), and 0.47 + 1.94 mg/ if the woman is anemic.  The probability of inadequacy calculation does not use a SD on the basal loss.  Girls between the ages of 12 and 15.99 also have a requirement of 0.36 mg/d of iron for growth.

In general, the probability of inadequacy calculation is very sensitive to the magnitude of the mean requirement, but not very sensitive to the magnitude of the SD of the requirement.  However, if the SD is used to calculate the mean requirement (from the recommended intake level), then the magnitude of the SD becomes very important.

For menstruating girls and women, the iron requirement is distributed log-linearly, rather than normally.  When estimating the probability of inadequacy, the program first calculates the difference between bioavailable iron intake and the requirement for basal losses (0.014 mg/kg for girls and women between 16 and 50 years of age; 0.0155 mg/kg plus 0.36 mg (for growth) for girls between the ages of 12 and 16 years).  Next the program takes the natural logarithm of this difference, and calculates the probability of inadequacy as described above using the natural logarithm of the mean and SD of the menstrual iron loss.  The requirement estimates are taken from FAO/WHO, 1988.  Because of slightly lower menstrual iron losses for anemic women, the mean and SD are somewhat reduced in the calculation of the probability of inadequacy to prevent anemia as compared to the calculation for basal iron status.

A probability of inadequacy is not calculated for energy intake because the correlation between energy intake and energy requirement violates the assumption of independence of these two distributions when performing the probability calculation.

Bioavailability of Iron and Zinc

To correctly evaluate the adequacy of iron and zinc intakes, it is necessary to adjust for differing availabilities of these minerals.  Availability varies depending on the form of the nutrient, the presence of enhancing and inhibiting compounds in the same meal, and the mineral status of the individual.  After adjustment for these factors, an estimate of "available" or "utilizable" mineral in the diet can be expressed, and these intakes can be compared to recommended intakes of available mineral using the probability approach described in the previous section.

To take full advantage of the bioavailability algorithms, it is necessary to correctly identify the meal at which each food item is consumed because enhancing and inhibiting factors only affect the bioavailability of minerals consumed at the same meal.  Version 2 of the WorldFood program allows for specification of the meal at the time the dietary data for an individual are entered.

To perform bioavailability calculations, it is necessary that enhancing and inhibiting factors, as well as differing forms of the nutrient be carried on the nutrient database. The WorldFood nutrient database (the International Minilist, IML) contains values for the following food components that are used in bioavailability calculations:  meat/fish/poultry iron, meat/fish/poultry protein, ascorbic acid, tea/coffee, phytate, animal protein, and calcium.

In the WorldFood program, the following methods are used to calculate available iron and zinc:

Iron:
1.  The heme iron in a diet is calculated as 40% of the meat/fish/poultry iron.  The remaining iron in the diet is assumed to be non-heme iron.  The availability of heme iron is assumed to be 25% (based on estimates in FAO/WHO, 1988).  The availability of non-heme iron varies from 5% to 15% depending on the enhancing and inhibiting factors consumed at the same meal (FAO/WHO, 1988).

2.  As described in Murphy et al., 1992, the algorithm to calculate the availability of non-heme iron is based on procedures suggested by Monsen et al., 1978, but applied to the range of availability figures (5% to 15%) suggested by FAO/WHO, 1988.  The concentration of the enhancing factors (per 1000 kcal in the meal) was calculated from the Monsen et al. data so the algorithm could be applied across a variety of age and sex categories, not just for adult women.

The following table is used for the WorldFood nonheme iron availability calculations:

Estimated percent availability of nonheme iron (at basal requirement level)				
		Meat/fish/poultry protein, g/1000 kcal			
Ascorbic acid		<9		9-27		>27	
mg/1000 kcal		%		%		%	
				
	<35		5		10		15	
	35-105		10		10		15	
	>105		15		15		15	

3.  Tea and coffee consumption can inhibit iron absorption.  The availability of non-heme iron in the diet was reduced by up to 60% depending on the amount of coffee and/or tea in a meal (each 250 ml (cup) of coffee or tea reduced availability by 20%, up to a maximum of 3 cups).

4.  The range of availability for non-heme iron (5% to 15%) assumes that iron stores are negligible, but that iron status is high enough to prevent clinically detectable signs of functional impairment (e.g., anemia).  For many individuals, iron status will be better than this basal level, and iron availability will be lower than 5-15%.  However, the probability of iron inadequacy (at the basal level), as calculated here, will estimate the adequacy of the intake level to maintain at least this low level of iron status.  This is the relevant number when estimating the iron status of a population.  Since actual iron status of an individual is seldom known, estimating adequacy for basal status is the only feasible option.  After the level of available iron intake is estimated, the probability of inadequacy is calculated using the basal iron requirements specified by FAO/WHO, 1988 (see table in the previous section).

The probability of inadequacy at the level of preventing anemia also is calculated, by assuming a 50% higher absorption (7.5% to 22.5%, as recommended by FAO/WHO, 1988); the absorbed iron requirement is assumed to be the same as for maintenance of basal status (except for menstruating women).

Zinc:
1.	The WorldFood program assumes that the form of the zinc (animal versus plant sources) does not directly affect its bioavailability.  Animal protein in the same meal was considered an enhancing factor for zinc availability, while phytate and calcium were considered inhibiting factors.  

2.	Two levels of availability were estimated by an FAO/WHO/IAEA committee (1996): for persons with basal status (negligible stores but no functional impairment) and for those with normative status (maintenance of a reserve-adaptive capacity).  The percent absorption of zinc is slightly lower for persons in normative status.  The following table is used to calculate base availability using estimates from FAO/WHO/IAEA, 1996.

Estimated percent availability of dietary zinc.			
	Basal requirement	Normative requirement	
Phytate:zinc molar ratio		%		%	
	0-5		55		50	
	5-15		35		30	
	15-30		15		15	
	>30		10		10	

3.	These availability percents were then modified depending on the animal protein and calcium that was present in the meal.  If animal protein exceeded 16 g/1000 kcal, the absorption was increased by 5 percentage points (e.g., from 10% to 15%).  If calcium in the meal was between 500 and 750 mg/1000 kcal, 5 percentage points were subtracted from the availability (e.g., reduced from 15% to 10%).  If calcium in the meal exceeded 750 mg/1000 kcal, 10 percentage points were subtracted from the availability (e.g., reduced from 20% to 10%).   However, no absorption percent was allowed to fall below 10% or rise above 50% (normative) or 55% (basal).

Utilizable Protein:

Protein requirement estimates are expressed in terms of reference quality protein (e.g., egg or milk), which is referred to here as utilizable protein.  Thus, before comparison to the requirement estimates, actual intakes must be adjusted to account for amino acid composition and digestibility:

  Utilizable protein intake = observed intake x amino acid score x relative digestibility.

Amino acid score is calculated by comparing each of four amino acids, (lysine, tryptophan, methionine+cystine, and threonine) to the FAO/WHO/UNU suggested pattern of requirement (FAO/WHO/UNU, 1985).  For this purpose, three age groups are defined: preschool child (1-5.99 years), schoolchild (6-11.99 years), and adult (12 years and older).  The following amino acid patterns are used (from FAO/WHO/UNU, 1985, p. 121):

Patterns of amino acid requirements (mg/g protein)1.				
Amino acid	Preschool child	Schoolchild	Adult	
Lysine	58	44	16	
Tryptophan	11	 9	5	
Methionine + cystine	25	22	17	
Threonine	34	28	9	

              1	These patterns assume a safe level of protein intake is 0.75 g/kg for adults, 0.99 g/kg for children 10-12 years of age, and 1.10 g/kg for children 2-5 years of age.  If different protein requirement estimates are used, the patterns would need to be recalculated.

For each of these four amino acids, the intake of the amino acid (in mg) is divided by the intake of protein (in grams); a score is then calculated by comparing the intake ratio (mg amino acid to g protein) with the recommended ratio in the above table.  The amino acid for which this score is lowest is considered the most limiting amino acid, and its score is considered the amino acid score for the entire diet.

Because there has been some dispute about the appropriateness of the adult amino acid pattern, two dietary amino acid scores are calculated for persons six years of age and older: one based on the age-appropriate pattern (either schoolchild or adult) and the other based on the preschool child pattern.  As a result, two probabilities of inadequacy for protein are presented for each diet.

Protein digestibility is calculated using a factor based on the dietary fiber content of the diet:

	Digestibility = 1 - (0.1 x dietary fiber/dietary protein)

This equation was derived using regression models based on reported protein digestibilities  for maize, polished rice, whole wheat, refined wheat, oatmeal, millet, mature peas, peanut butter, and soyflour (FAO/WHO/UNU, 1985) and for dry beans (Tobin and Carpenter, 1978), and their respective dietary fiber values from the International Minilist.  Although characteristics other than dietary fiber affect protein digestibility, this empirical relationship gave estimates that fell within the reported range of estimated digestibilities for mixed food diets.

References and sources of nutrient requirements

Committee on Medical Aspects of Food Policy. 1991. Dietary Reference Values for food energy and nutrients for the United Kingdom. London: HMSO. (Source of calcium requirements; phosphorus requirements were set equal to the calcium requirements as recommended by NRC, 1989.)

FAO/WHO. 1967. Requirements of vitamin A, thiamine, riboflavin, and niacin: report of a joint FAO/WHO expert group. Rome: FAO. (Source of thiamin, riboflavin, and niacin requirements.)

FAO/WHO. 1970. Requirements of ascorbic acid, vitamin D, vitamin B12, folate and iron. Rome: FAO. (Source of vitamin C requirement.)

FAO/WHO. 1988. Requirements of vitamin A, iron, folate and vitamin B12. Rome:FAO. (Source of vitamin A, iron, folate and vitamin B12 requirements.)

FAO/WHO/IAEA. 1996. Trace elements in human nutrition and health. Geneva: WHO. (Source of copper and zinc requirements.)

FAO/WHO/UNU. 1985. Energy and protein requirements. Geneva: WHO. (Source of protein requirements.)

Monsen ER, Hallberg L, Layrisse M, et al. 1978. Estimation of available dietary iron. Am J Clin Nutr 31:134-141.

Murphy SP, Beaton GH, Calloway DH. 1992. Estimated mineral intakes of toddlers: predicted prevalence of inadequacy in village populations in Egypt, Kenya, and Mexico.  Am J Clin Nutr 56:565-572.

National Health and Welfare. 1990. Nutrition recommendations: the report of the scientific review committee.  Ottawa: Canadian Government Publishing Centre. (Source of vitamin B6 and vitamin D requirements.)

National Research Council. 1986. Nutrient adequacy: assessment using food consumption surveys.  Washington DC: National Academy Press.

National Research Council. 1989. Recommended dietary allowances. 10th ed. Washington DC: National Academy Press. (Source of magnesium and vitamin E requirements.)

Tobin G, Carpenter KJ. 1978. The nutritive value of the dry bean (Phaseolus vulgaris): a literature review. Nutr Abstr Rev 48:919-36.

Introduction to the Food Documentation File

Each food listed in the World Food Program is described in the Documentation File by the following fields:

FIELD NAME		DESCRIPTION
	CNTRY_CODE	Country Code
	FOOD_CODE 		Food Code #
	FOOD_GRP_1		Food Groups
FOOD_GRP_2		     "
	FOOD_GRP_3		     "
	FREQUENCY 		Frequency
	NAME_LOCAL	Local Name
	NAME_ENGLI	Name in English
	NAME_SCIEN		Scientific Name
	MATURITY  		Maturity
	COLOR     		Color
	PART_CONSU		Part Consumed
	WEIGH_FORM	Weighed Form
	PROCS_PREP		Processing/Preparation
	FOOD_OTHER	Food Other notes

I.  COUNTRY CODE
Foods on the WorldFood Program originated from diet surveys performed in six different countries.  The number in the Country Code field tells which country the food is from and appears next to the food name in the WorldFood Program.  It is important to choose the food from the country that is most applicable since the compositions of what may appear to be the exact same foods may vary between countries.  For example, the food "DUCK" appears several times on the WorldFood list, but duck from Egypt is fattier than duck from Indonesia and nutrient values were assigned accordingly.
The following are the Country Code numbers and the country they correspond to:

1  =  Kenya		4  =  India
2  =  Mexico		5  =  Senegal
3  =  Egypt		6  =  Indonesia

II.  FOOD CODE NUMBER
Each food within a country has a food code, used for identification.  The coding scheme was developed by the personnel conducting each diet survey, and varies across the six locations.  This country specific code is not used by the WorldFood program.  

III.  FOOD GROUPS
Each food is assigned to at least one of the food groups defined below.  Some foods will have more than one food group assignment (up to three are possible) to facilitate finding foods that might logically be classified in multiple groups.  For example, potatoes are a starchy staple, but are often thought of as a vegetable, so have been assigned both a 1 and a 4 in the food group fields.

1.  Starchy Staples 	Grains, bread, roots, and tubers (potatoes, cassava,  cocoyam, etc.), pasta, immature maize, plantain,  breadfruit, baobab pulp and baobab meal, popcorn.

2.  Legumes/Nuts/Seeds	Mature and immature legumes and legume products such as        tofu, and foods commonly referred to as nuts and seeds.

3.  Fruits and Fruit Juices	Foods commonly referred to as fruits including avocado.  Does not include tomato.

4.  Vegetables	Foods commonly referred to vegetables, leaf and dried spices, roots and tubers (potatoes, including french fries, etc.), immature maize, immature legumes, olives,  avocado, flowers, fresh and dried chiles, seaweed, and fungi (e.g., mushrooms).

5.  Dairy/Eggs	Milk, milk products, including sweetened condensed milk,  custards, ice cream, sherbet, infant formula, eggs and milk from all animals, and butter of animal Origin.

6.  Meat/Poultry/Game/Insects	Foods commonly referred to as meat, poultry, game,  reptiles, insects and their respective broths.

7.  Fish/Shellfish	Foods commonly referred to as fish, shellfish, and their respective broths.

8.  Fats/Oils	Foods which are greater than 65% fat, including mayonnaise, fats of animal origin, and butter.  Does not include avocado or olives.

9.  Sugar/Sweets	Foods commonly referred to as sweets, including custard,  ice cream, sherbet, jello, jellies, candy, and baked desserts such as cookies, cake, and pies.

10. Beverages	Items commonly referred to as beverages, including coffee with or without sugar and milk, tea with or without sugar or milk, alcoholic beverages, herb teas, soft drinks,  grain-based drinks, drinks made from sap, and items which are used for the sole purpose of creating a beverage drink (e.g., coffee powder).

11. Spices/Miscellaneous	Dried spices (including dried chiles), bouillon powder/cubes, snacks such as potato chips, taro chips,  crackers which are not sweet biscuits, herb teas, chocolate and cocoa powder, chocolate tablets, chocolate milk powder, flowers, biscuits, baking powder, popcorn,  soy sauce, etc.

12. Mixtures	Foods which are a combination of other foods (recipes), sauces, soups, and infant formula and infant cereal.  Does not include foods with only fat or spices added (e.g., fried beans are with legumes), or beverages with sugar and/or milk added.

IV.  FREQUENCY
This is the number of times a food was consumed during the survey done in that country.  It is useful for giving a general idea of the importance of a food in the typical diet of the given country.

V.  LOCAL NAME
This field has the names given to foods by the countries who supplied the information from the diet surveys.  The local names for Kenya, India and Egypt were already in English with only a few local words used, but other countries have the food names in the original language.  Mexico's local names are in Spanish, Senegal's are in French, and Indonesia's are in Indonesian or Javanese.   These names have not been altered from what was originally provided to the WorldFood authors.  They aid in identifying a food when the English name is not clear. 

VI. NAME IN ENGLISH
This is the name that is shown on the food list screen on the WorldFood Program.  These names were derived by editing or translating local names into an English name that would be easily
understood.  In general, British rather than American names were used when the two differed.  When an English translation is not available, the name consists of the basic food type in English and the local word.  For example, "FISH, PEPETEK"  or "BANANA,  JEKLEK" are  names that include  Indonesian words since the English equivalent of these species were not found.  Local names are also included in parenthesis at the end of the English name when they are needed for clarification.
Each food name within a country is unique.  Descriptors are included with the name only when needed to distinguish it from other foods in that country.

VII.  SCIENTIFIC NAME
For further identification of a food, the scientific name is provided when available.  The  primary source for these are the FAO Food Composition Tables for the appropriate areas of the world.  For a more complete listing of sources, see Appendix A.

VIII.  MATURITY
 	The ripeness or maturity and unripeness ("green") or immaturity are noted in this field with the following codes:

0  =  Not applicable
1  =  Immature, unripe, or "green"
2  =  Mature or ripe
       
These codes are used primarily for legumes and for some fruits and grains.

IX.  COLOR
A description of the color of the food is given in this field if it is helpful in identifying the food.  It has been used primarily for fruits, vegetables, and grains.  The following colors given to leaves categorize them according to their nutrient values (retinol equivalents, primarily): very light green, light green, medium green, dark green, and very dark green.

X.  PART CONSUMED
 	The anatomical part of the plant or animal that was consumed is placed in this field.  This is a useful sorting tool if a user wishes to look at more specific categories of foods such as all leaves, beans or grains.  The following table shows the terms used.

ANIMAL PRODUCTS

BLOOD
	BONE MARROW
	EGG YOLK
	EGG WHITE
	EGG
	ENTRAILS
	FEET
	FLESH
	FOR BROTH, NOT CONSUMED
	GIBLETS
	GIZZARD
	HEAD
	HEART
	INTESTINES & STOMACH
	INTESTINES
	KIDNEY
	LEG
	LIVER
	LUNG
	OVARY
	SKIN
	SPLEEN
	STOMACH
	THIGH
	TONGUE
	WHOLE FISH
	WING

PLANT FOODS

	BEAN
	BRAN
	BRANCH, FLESHY
	BULB
	CHEWED, NOT CONSUMED
	FLOWER HEART
	FLOWER
	FRUIT
	GRAIN, WHOLE
	GRAIN
	JUICE
	LEAF
	NUT
	PEEL
	POD
	ROOT
	SAP
	SEED
	SHOOTS
	SPROUT
	STALK
	STEEPED, NOT CONSUMED
	STEM

XI.  WEIGHED FORM
One of the most important fields, WEIGHED FORM describes the state the food must be in when the amount consumed is specified.  It is crucial that the form of the weighed food be correct, in order to correctly match the nutrient values that have been assigned to it by the WorldFood Program.  The specification was derived from the form the food was in when it was weighed for the original diet  survey.  The terms used and their meanings are as follows:

RAW-EP	Raw or uncooked, edible portion; the amount of food entered on the WorldFood Program should be the weight before being cooked and should only be the part of the food that is eaten excluding any refuse such seeds, skin  (if not eaten), bones, etc.
                  
RAW-AP	Raw or uncooked, as purchased; the amount of food entered should be the weight before cooking and should include the weight of the refuse such as seeds, peel, shells, bones, etc.

COOKED-EP	Cooked, edible portion; the amount of food entered should be the weight after cooking and should only be the part that is eaten excluding any refuse such seeds, skin  (if not eaten), bones, etc.

COOKED-AP	Cooked, as purchased; the amount of food entered should be the weight after cooking and should include the weight of the refuse such as peel, bones, etc.

READY TO CONSUME	Prepared foods that are ready to eat are given this description.
  
Other descriptors are also included in this field to further describe the form the food should be in so the WorldFood Program will assign the appropriate nutrient values.

XII.  PROCESSING AND PREPARATION
This field describes the form the food will be in when it is consumed and includes processing of the food that may have been done prior to purchasing such as "HYDROGENATED" or “SALTED".   Preparation that has been or will be done in the home is also included and most often is simply stated as "COOKED".  Terms for processing and preparation are separated by a slash (/). 

XIII.  FOOD OTHER NOTES
When more detailed explanations of items in other fields are needed, an asterisk is placed in that field and means that the FOOD_OTHER field should be consulted.  This field also contains OTHER NAMES used for the food and additional notes that further identify the food.  Often preparation methods are included here in greater detail.

SOURCES FOR SCIENTIFIC NAMES

KENYA

Food Composition Tables for Use in Africa, U.S. Dept. of Health, Education and Welfare and FAO, 1968.

Tables of Representative Values of Foods Commonly Used in Tropical Ccountries, B.S. Platt, 1962.

MEXICO

INCAP-ICNND Food Composition Table for Use in Latin America, 1961.

EGYPT

Food Composition Tables for the Near East, FAO and U.S. Dept. of Agriculture, 1982.

INDIA

Nutritive Value of Indian Foods, C. Gopalan, B.V. Rama Sastri, and S.C. Balasubramanian, 1991.

SENEGAL

Many scientific names were already given with the database provided.

Food Composition Tables for Use in Africa, U.S. Dept. of Health, Education and Welfare and FAO, 1968.

INDONESIA

Daftar Komposisi Bahan Makanan, 1989 (Indonesian Food Composition Table, 1989)

Fruits and Fruit Culture in the Dutch East Indies, Jacob Jonas Ochse, 1931.

Vegetables of the Dutch East Indies, Jacob Jonas Ochse, 1931.

Local Common Names of Indonesian Fishes, Walter H. Schuster, 1952.

Food Composition Table for Use in East Asia, U.S. Dept. of Health, Education and Welfare and FAO, 1972.
                           DOCUMENTATION FILE EXAMPLES

CC# NAME IN ENGLISH
    FOOD#  LOCAL NAME
             SCIENTIFIC NAME
________________________________________________________________
6 BANANA, JEKLEK                          Maturity:                0
   10709    PISANG JEKLEK                  Color:                                       
               MUSA SPP.                   Weighed Form:            RAW-EP                   
   Freq.:    26                            Part Consumed:           FRUIT                    
                                           Processing/Preparation:                           
   Food group assignments:  3  0  0

   IML Code #:     141
   Factors:   1.00
________________________________________________________________
 3 BEAN, KIDNEY                            Maturity:                2
   160820   KIDNEY BEAN                    Color:                                       
               PHASEOLUS VULGARIS          Weighed Form:            RAW-AP, DRIED            
   Freq.:   36                             Part Consumed:           BEAN                     
                                           Processing/Preparation:  COOKED                   
   Food group assignments:  2  0  0

   IML Code #:     7005
   Factors:   2.64
________________________________________________________________
 5 BEEF, W/BONE                            Maturity:                0
   2100     BOEUF avec os                  Color:                                       
               BOS TAURUS/B. INDICUS       Weighed Form:            RAW-AP                   
   Freq.:   138                            Part Consumed:           FLESH                    
                                           Processing/Preparation:  COOKED                   
   Food group assignments:  6  0  0

   IML Code #:     8068
   Factors:   0.60
________________________________________________________________
 4 BUTTER, BUFFALO, CLARIFIED              Maturity:                0
   AG       GHEE, BUFFALO                  Color:                                       
               BULBUS BUBALIS              Weighed Form:            RAW-EP                   
   Freq.:    61                            Part Consumed:                                    
                                           Processing/Preparation:  CLARIFIED                
   Food group assignments:  5  8  0

   IML Code #:     505
   Factors:   1.00

________________________________________________________________
 6 CABBAGE, RED OR WHITE, RAW              Maturity:                0
   538      KOOL MERAH / PUTIH MENTAH      Color:                   RED OR WHITE        
               BRASSICA OLERACEA           Weighed Form:            RAW-EP OR COOKED-EP      
   Freq.:   555                            Part Consumed:           LEAF                     
                                           Processing/Preparation:  COOKED                   
   Food group assignments:  4  0  0

   IML Code #:     513
   Factors:   1.00
________________________________________________________________
 3 CARROT, ORANGE, PICKLED                 Maturity:                0
   231412   CARROT (ORANGE)                Color:                                       
               DAUCUS CAROTA               Weighed Form:            COOKED-AP                
   Freq.:    55                            Part Consumed:           ROOT                     
                                           Processing/Preparation:  PICKLED/COOKED           
   Food group assignments:  4  0  0

   IML Code #:     620  7210
   Factors:   0.87 0.01
________________________________________________________________
 1 CASSAVA, COOKED                         Maturity:                0
   511      CASSAVA, COOKED                Color:                                       
               MANIHOT ESCULENTA           Weighed Form:            COOKED-EP                
   Freq.:    89                            Part Consumed:           ROOT                     
                                           Processing/Preparation:  BOILED                   
   Food group assignments:  1  4  0

   IML Code #:     7025
   Factors:   1.00
________________________________________________________________
6 COCONUT, MATURE, MEAT                    Maturity:                2
   206      KELAPA TUA DAGING              Color:                                       
               COCOS NUCIFERA              Weighed Form:            RAW-EP                   
   Freq.:   111                            Part Consumed:           FRUIT                    
                                           Processing/Preparation:                           
   Food group assignments:  3  2  0

   IML Code #:     789
   Factors:   1.00
________________________________________________________________

________________________________________________________________

 6 FISH, PEPETEK, SALTED                   Maturity:                0
   378      IKAN ASIN PEPETEK              Color:                                       
               CLENOPS VITATUS             Weighed Form:            RAW-EP                   
   Freq.:     3                            Part Consumed:           FLESH                    
                                           Processing/Preparation:  SALTED/COOKED            
   Food group assignments:  7  0  0

   IML Code #:     8041 7210
   Factors:   0.80 0.05
________________________________________________________________
 5 LEAF, BAOBAB, FRESH-EP                  Maturity:                0
   1520     BAOBAB baobab feuilles fraichesColor:                   DARK GREEN          
               ADANSONIA DIGITADA          Weighed Form:            RAW-EP                   
   Freq.:    38                            Part Consumed:           LEAF                     
                                           Processing/Preparation:  COOKED                   
   Food group assignments:  4  0  0

   IML Code #:     8001
   Factors:   1.00
________________________________________________________________
 1 PIGEON PEAS, GREEN                      Maturity:                1
   432      PIGEON PEAS, GREEN             Color:                                       
               CAJANUS CAJAN               Weighed Form:            RAW-EP                   
   Freq.:   204                            Part Consumed:           BEAN                     
                                           Processing/Preparation:  COOKED                   
   Food group assignments:  2  4  0

   IML Code #:     1516
   Factors:   1.76
________________________________________________________________
4 POTATO                                   Maturity:                0
   VP       POTATO                         Color:                                       
               SOLANUM TUBEROSUM           Weighed Form:            RAW-EP OR COOKED-EP      
   Freq.:   8                              Part Consumed:           ROOT                     
                                           Processing/Preparation:  COOKED           
   Food group assignments:  1  4  0

   IML Code #:     1786
   Factors:   1.00

________________________________________________________________
 2 PRICKLY PEAR W/SEEDS                    Maturity:                2
   F 58     TUNA C/SEMILLA (PROMEDIO)      Color:                                       
               OPUNTIA SPP.                Weighed Form:            RAW-EP                   
   Freq.:    30                            Part Consumed:           FRUIT                    
                                           Processing/Preparation:                           
   Food group assignments:  3  0  0

   IML Code #:     1420
   Factors:   1.00
________________________________________________________________
 6 RICE, PLAIN, BOILED                     Maturity:                0
   3        NASI LIWET                     Color:                                       
               ORYZA SATIVA                Weighed Form:            COOKED-EP                
   Freq.:  9515                            Part Consumed:           GRAIN                    
                                           Processing/Preparation:  BOILED                   
   Food group assignments:  1  0  0

   IML Code #:     7200
   Factors:   1.00
________________________________________________________________
 3 SESAME SWEETS                           Maturity:                0
   216020   SESAME SWEETS                  Color:                                       
                                           Weighed Form:            READY TO CONSUME         
   Freq.:    67                            Part Consumed:                                    
                                           Processing/Preparation:                           
   Food group assignments:  9  2 12

   IML Code #:     505  2230 7020 7221
   Factors:   0.18 0.17 1.40 0.25
________________________________________________________________
6 TEMPEH, SOYBEAN                          Maturity:                0
   214      TEMPE KEDELE MURNI             Color:                                       
               GLYCINE MAXIMUS             Weighed Form:            RAW-EP                   
   Freq.:  1426                            Part Consumed:                                    
                                           Processing/Preparation:  FERMENTED W/MOLD*        
   Food group assignments:  2  0  0

   IML Code #:     8104
   Factors:   1.00
________________________________________________________________

CONSOLIDATED FOOD LIST

The following pages list the foods that were reported by the study  populations in Kenya, Mexico, Egypt, India, Senegal and Indonesia.   Approximately 1800 foods are included.
The list gives the food name in English and also in the local language;  local names are shown as they were supplied by the country-specific projects:  in English for Kenya and Egypt, in French for Senegal, in Spanish for Mexico and in Indonesian or Javanese for Indonesia.
If a food item was reported by multiple countries, it will appear multiple times in the food list (with the country of origin identified in the leftmost column).  A full description of each item (including the scientific name), appears in the Food Documentation File.  All foods have been 
cross-referenced to the International Minilist, and thus also appear in the Cross-Reference Index.  Although the same food name may be listed for more than one country, the form of the food may differ (eg, cooked vs. raw).  Only by examining the Documentation File is it possible to determine the full food description.  Since the form of the food can affect the cross-reference factors, it is crucial that the form of the food item in a diet match the form of the food item selected from the WorldFood food list.

        C#: 1=Kenya  2=Mexico  3=Egypt  4=India  5=Senegal  6=Indonesia 

C#	English Food Name	Local Food Name	
5	African Fan Palm Fruit	Piloncillo	
5	African Fan Palm Shoots	Miel De Abeja	
5	African Locust Bean Pulp, Dried	Aceitunas	
5	African Locust Bean Pulp, Fresh	Ciruela Pasa	
5	African Locust Bean, Fermented, Dried	Chile Chipotle (Enlatado)	
6	Agar Jelly	Chile Jalapeno-Escabeche	
5	Aisen Berries	Chile Jalapeno-Rajas	
5	Alcohol, Local	Chile Serrano-Escabeche	
2	Almonds	Chocolate C/Azucar	
6	Amaranth, Raw	Chocolate S/Azucar	
6	Amaranth, Red	Choco Milk	
6	Ambarella, Ripe	Duraznos (En Almibar)	
6	Ambarella, Unripe	Gelatina De Agua	
3	Ammonium Salt	Gelatina (En Polvo)	
1	Animal Fat	Mermelada (Promedio)	
3	Anise Tea	Mayonesa	
2	Aniseed	Nieve (De Fruta)	
6	Ant, Flying White	Pasas (S/Semilla)	
4	Apple	Pina (Jugo)	
6	Apple	Salchichas	
3	Apple	Charritos	
6	Apple, Malay Rose	Flan De Leche	
4	Apple, Sugar	Papas Fritas	
6	Apple, Sugar	Tamal Sin Carne	
6	Apple, Water	Chocolate En Polvo	
2	Apple, White	Cerelac	
3	Apricot	Cereal Proteinado	
3	Apricot Juice	Vegetales Con Higado Y T.	
6	Arrowroot, Dry	Zanahorias	
6	Arrowroot, Starch	Pollo Con Vegetales Y Cereales	
2	Artichoke	Jugo De Pina Naranja Y Platano	
3	Artichoke	Peras	
5	Ashes, Plant	Pastel	
6	Asparagus, White, Fresh	Mole	
2	Avocado	Sopa De Pasta	
1	Avocado	Enchiladas	
6	Avocado	Paleta De Agua	
5	Avocado	Paleta De Dulce	
1	Baking Powder	Caldo De Pollo	
3	Baking Soda	Tequesquite	
6	Balsam Pear, Ulo, Raw	Frijoles Cocidos	
6	Balsam Pear, White, Raw	Gorditas De Elote	
5	Bambara Groundnut, Dried, Powdered	Caldo De Res	
5	Bambara Groundnut, Fresh	Pescado Al Horno	
6	Bamboo Shoot, Raw	Pollo Con Mole Verde	
3	Banana	Papas Con Salsa Verde	
3	Banana Flavor		
6	Banana Flower Heart	Frijoles Fritos	
6	Banana, Ambon Hong, Ripe	Huevos Revueltos	
6	Banana, Angle	Arroz Frito	
5	Banana, Fresh-Ap	Arroz (Cocido Guisado)	
5	Banana, Fresh-Ep	Atole De Masa	
6	Banana, Gold	Guajolote Con Mole	
6	Banana, Gros Michel	Salsa Verde	
6	Banana, Gros Michel, Raw	Pollo Con Chile Rojo	
6	Banana, Jambe	Consume De Borrego	
6	Banana, Jeklek	Cafe Con Leche	
6	Banana, Kele	Agua De Limon	
6	Banana, King	Torta De Habas	
6	Banana, King, Jackfruit, Raw	Aguamiel	
6	Banana, King, Jackfruit, Ripe	Cerveza	
6	Banana, King, Lemongrass	Horchata (De Arroz)	
6	Banana, King, Raw/Unripe	Cebada (Agua Fresca)	
6	Banana, King, Twin	Pulque	
6	Banana, King, Twin, Raw	Refresco (Promedio)	
6	Banana, King, Uli	Vino Dest. (45% Alcohol)	
6	Banana, King, Wood Apple, Ripe	Vino Dest. (10% Alcohol)	
6	Banana, Kreak, Ripe	Polvo Para Refresco	
1	Banana, Large, Ripe	Arroz	
1	Banana, Large, Unripe	Arroz (Harina De)	
6	Banana, Potho	Avena	
6	Banana, Potho, Raw	Centeno	
6	Banana, Prasmen	Maiz Amarillo	
6	Banana, Prasmen, Raw	Maiz Blanco	
6	Banana, Pulut	Maiz Cacahuatzintle	
6	Banana, Rama	Maiz Negro	
6	Banana, Rayap, Ripe	Maiz Palomitas	
1	Banana, Ripe	Atole Simple	
4	Banana, Ripe	Harina Mixtamalizada	
1	Banana, Roasted	Harina Sin Cal	
6	Banana, Santen	Hojuelas (No Suplemen)	
6	Banana, Sour, Ripe	Maicena	
6	Banana, Stone, Ripe	Masa	
1	Banana, Unripe	Masa (Yucutan)	
5	Baobab Leaf, Powdered	Pinole Sin Azucar	
5	Baobab, Pulp	Tortilla (Promedio)	
5	Baobab, Pulp, Flour	Tortilla (Maiz Negro)	
1	Bark	Tortilla De Maiz Y Trigo	
3	Barley	Trigo	
2	Barley Drink, Fermented	Galleta Dulce	
6	Bat, Cave, Meat	Galleta Salada	
2	Bay Laurel	Harina Refinada	
4	Bean Cake, Fried	Harina 74% Extraccion	
2	Bean, Average	Harina Para Pan	
2	Bean, Black	Pan Blanco	
2	Bean, Boiled	Pan Dulce	
2	Bean, Broad	Pan De Caja (Enriquecido)	
3	Bean, Broad	Pan Integral	
3	Bean, Broad, Immature	Pan Tostado	
4	Bean, Cluster	Panque (Enriquecido)	
4	Bean, Field	Pastas	
2	Bean, Flour, Instant	Canelitas	
4	Bean, French	Gansito	
2	Bean, Fried	Pinguinos	
2	Bean, Green Snap	Tortilla De Trigo	
3	Bean, Green Snap	Donas	
5	Bean, Green Snap, Fresh	Palomitas De Maiz	
6	Bean, Green Snap, Raw	Harina De Hotcakes (?)	
2	Bean, Hare's Eye	Gallina	
4	Bean, Horse	Guajolote (Pavo)	
1	Bean, Hyacinth, Uncooked	Pato	
6	Bean, Hyacinth/Field	Pollo	
6	Bean, Hyacinth/Field, Immature	Higado De Pollo	
4	Bean, Kidney	Carne De Paloma	
3	Bean, Kidney	Carne De Cerdo C/H	
1	Bean, Kidney, Dried, Cooked	Carne De Cerdo S/H (Puerco)	
1	Bean, Kidney, Dried, Uncooked	Carne De Cerdo Grasosa S/H	
1	Bean, Kidney, Green, Cooked	Carne De Res Gorda S/H	
1	Bean, Kidney, Green, Uncooked	Carne De Res Gorda C/H	
6	Bean, Kidney, Red	Carne De Res Magra	
2	Bean, Lima	Carne De Res Seca Salad	
4	Bean, Mung	Carne De Carnero Grasosa	
6	Bean, Mung, Dry	Carne De Carnero Semigrasosa	
6	Bean, Mung, Flour	Carne De Carnero Magra S/H	
4	Bean, Mung, Mashed Or Flour	Carne De Carnero Magra C/H	
1	Bean, Mung, Uncooked	Cecina De Res Fresca Salada	
4	Bean, Mungo, Mashed Or Flour	Corazon De Res	
2	Bean, Navy	Chicharron	
2	Bean, Pink	Chorizo	
2	Bean, Plump Reddish-Brown	Higado De Cerdo	
3	Bean, Runner, Immature	Higado De Res	
4	Bean, Scarlet Runner	Jamon Semigrasosa	
6	Bean, Stink, Immature	Longaniza	
2	Bean, Sulphury	Menudo De Res	
6	Bean, Uceng	Moronga	
6	Bean, Velvet	Patas De Cerdo	
2	Bean, Vetch	Patas De Res	
5	Bean, White	Queso De Puerco	
6	Bean, Winged	Pinon De Res	
6	Bean, Winged, In The Pod, Immature	Rinon De Carnero	
6	Bean, Yard Long, Immature	Tripas De Res	
6	Bean, Yard Long, In The Pod, Immature	Conejo	
2	Bean, Yellow	Acociles	
6	Beansprout, Cowpea, Raw	Atun Enlatado (En Aceite)	
6	Beansprout, Mung Bean, Raw	Pescado Seco Tipo Bacalao	
6	Beansprout, Soybean, Raw	Carpa	
6	Bee, Larvae	Camaron (Fresco Crudo)	
6	Beef	Camaron (Seco Salado)	
6	Beef Fat	Camaron (Cocido)	
5	Beef Fat	Charal Fresco	
3	Beef Fat	Charal Seco	
6	Beef Or Pork Skin, Raw	Hueva De Pescado	
4	Beef, All Types	Langosta Cruda	
6	Beef, Blood, Coagulated	Mojarra	
2	Beef, Bone Marrow	Ostiones S/Concha	
2	Beef, Broth	Pescado Bagre	
6	Beef, Corned	Pescado Cherna	
2	Beef, Dried, Salted	Pescado Guachinango	
5	Beef, Dried, W/Bone	Pescado Lisa	
5	Beef, Dried, W/O Bone	Pescado Mero	
2	Beef, Fatty, W/Bone	Pescado Robalo	
2	Beef, Fatty, W/O Bone	Pescado Seco (T/Charal)	
2	Beef, Feet	Pescado Sierra	
2	Beef, Heart	Sardina (En Aceite)	
1	Beef, High Fat, Cooked	Sardina (En Jitomate)	
2	Beef, Innards	Trucha (Fresca)	
6	Beef, Intestines	Barbacoa De Carnero	
1	Beef, Intestines & Stomach, Cooked	Lange De Borrego	
2	Beef, Kidney	Rana	
2	Beef, Lean	Mollejas De Pollo	
1	Beef, Lean, Cooked	Huevera De Pollo	
2	Beef, Liver	Ardilla	
6	Beef, Liver	Medula De Res	
5	Beef, Liver	Cana De Azucar	
1	Beef, Liver, Cooked	Capulin	
3	Beef, Medium Fat	Ciruela Amarilla	
3	Beef, Medium Fat, Canned	Ciruela Roja	
1	Beef, Medium Fat, Cooked	Durazno Blanco	
1	Beef, Medium Fat, Raw	Durazno Amarillo	
2	Beef, Raw, Salted	Fresa	
6	Beef, Spleen	Guayaba (Promedio)	
2	Beef, Tripe	Guayaba Blanca	
5	Beef, Tripe	Guayaba Roja	
5	Beef, W/Bone	Higo	
5	Beef, W/O Bone	Jicama	
2	Beer	Limon Agrio	
1	Beer, Commercial	Limon Agrio (Jugo)	
1	Beer, Local, Grain	Limon Real	
1	Beer, Local, Honey	Mango (Promedio)	
1	Beer, Local, Non-Specific	Mango De Manila	
5	Beer, Made From Millet	Mamey	
2	Beet	Mandarina	
3	Beet, Root	Manzana Blanca	
5	Beet, Root, Fresh-Ap	Melon (Promedio)	
3	Beverage  (Sahlab)	Naranja (Promedio)	
2	Beverage Mix Powder	Naranja Agria	
2	Beverage, Cold	Naranja (Jugo De)	
5	Beverage, Sweet	Papaya	
6	Bird, Gizzard	Pera	
6	Bird, Head	Pina	
6	Bird, Liver	Platano Macho	
6	Bird, Meat	Platano Tabasco	
5	Biscuit	Platano (Promedio)	
4	Biscuits, Salty	Sandia	
4	Bitter Melon	Tamarindo	
1	Black Currant Syrup, Ribena	Tejocote	
3	Black Tea	Tuna C/Semilla (Promedio)	
3	Bone Broth	Uva	
3	Bone Marrow Broth	Zapote Amarillo	
1	Bones	Zapote Blanco	
5	Bouillon Cube	Zapote Negro	
3	Bouillon Cubes, Beef	Jamaica (Seca)	
3	Bouillon Cubes, Chicken	Aceite	
2	Bouillon Cubes, Knorr	Manteca De Cerdo	
2	Bouillon Cubes, White Rose	Manteca Vegetal	
1	Bouillon Mix, Roiko	Mantequilla S/Sal	
3	Brain	Manteca De Pollo	
6	Brain	Huevo Entero (Fresco)	
5	Bread	Clara De Huevo	
3	Bread, Baladi, 85% Extraction	Yema De Huevo	
3	Bread, Crispy French Or Crumbs	Huevo De Tortuga	
3	Bread, French With Sesame	Huevo De Pata	
3	Bread, French, 70% Extraction	Huevos De Guajalote	
2	Bread, Muffin-Like, Enriched	Alubias (Promedio)	
3	Bread, Rural, Wheat:Corn=1:1	Alverjon	
3	Bread, Rural, Wheat:Corn=1:2	Frijol Amarillo	
3	Bread, Rural, Wheat:Corn=2:1	Frijol Azufrado	
3	Bread, Rural, Wheat:Corn=3:1	Frijol Bayo Gordo	
3	Bread, Rural, Wheat:Corn=3:2	Frijol Negro	
3	Bread, Rural, Wheat:Corn=4:1	Frijol Ojo De Liebre	
3	Bread, Rural, Wheat:Corn=7:1	Frijol (Promedio)	
1	Bread, Soda	Frijol Rosita	
2	Bread, Sweet	Garbanzo	
3	Bread, Unleavened  (Fetir Meshated)	Haba Seca	
3	Bread, Wheat, Steamed  (Mafrouka)	Lentejas	
2	Bread, White	Harina De Frijol Instantanea	
1	Bread, White	Leche Fresca De Vaca	
4	Bread, White	Leche Hervida De Vaca	
3	Bread, White, Arabic, 70% Extraction	Leche Fresca De Cabra	
2	Bread, White, Sliced, Enriched	Leche Condensada	
2	Bread, Whole Wheat	Leche Descremada (Polvo)	
6	Breadfruit (Kluwih)	Leche Evaporada	
6	Breadfruit (Sukun)	Leche Entera (Polvo)	
6	Breadfruit, Seed, Raw	Leche Maternizada (Polvo)	
2	Broccoli	Crema 20%	
3	Buns	Crema 40%	
3	Burghul, Whole Or Ground	Queso Amarillo	
5	Bushmango, Dried	Queso Fresco De Cabra	
5	Bushmango, Fresh	Queso Fresco De Vaca	
6	Butter	Queso Holandes	
3	Butter Oil  (Ghee)	Requeson	
2	Butter W/O Salt	Nata De Leche	
3	Butter, Buffalo Or Cow	Sal	
4	Butter, Buffalo, Clarified	Knorr Suiza	
5	Butter, Cow, Cooked	Rosa Blanca	
5	Butter, Cow, Uncooked	Knorr Tomate	
5	Butter, Shea-Butterseed	Pimienta	
4	Buttermilk	Clavo	
5	C.S.M.	Canela	
2	Cabbage	Cafe	
5	Cabbage	Cedron	
6	Cabbage, Chinese, Raw	Manzanilla	
3	Cabbage, Cooked	Hojas De Naranjo	
5	Cabbage, Fresh-Ep	Hinojo	
1	Cabbage, Green, Raw	Oregano	
3	Cabbage, Pickled	Tomillo	
3	Cabbage, Raw	Semilla Chile	
6	Cabbage, Red Or White, Raw	Yerbabuena	
1	Cabbage, White, Raw	Anis	
2	Cactus	Hojas De Limon	
2	Cake	Alfalfa	
2	Cakes, Little  (Twinkies)	Laurel	
3	Camel	Toronjil	
5	Camel, Fresh Meat	Mirto	
6	Candle Nut	Ruda	
5	Candy	Mejorana	
3	Candy	Arnica	
1	Candy, Chocolate	Ajonjoli	
2	Candy, Hard	Almendras	
1	Candy, Hard	Cacahuate Tostado	
6	Candy, Peppermint	Nuez De Castilla	
6	Canna, A Variety Of, Raw	Semilla De Calabaza	
3	Cantaloupe	Camote (Promedio)	
6	Carambola, Sour Finger	Papa (Promedio)	
3	Caraway Tea	Papa Amarilla	
3	Carbonated Drink, Non-Alcoh, Ginger Ale	Acelga	
6	Carbonated Drink, Non-Alcoholic, All	Aguacate	
1	Carbonated Drink, Non-Alcoholic, Coke	Ajo	
5	Carbonated Drink, Non-Alcoholic, Coke	Alcachofa	
3	Carbonated Drink, Non-Alcoholic, Coke	Apio	
1	Carbonated Drink, Non-Alcoholic, Other	Berro	
3	Carbonated Drink, Non-Alcoholic, Pepsi	Betabel	
3	Carcadeh Tea	Bledos	
3	Cardamon	Calabacita	
2	Carrot	Calabaza Amarilla	
2	Carrot, Canned	Calabaza Criolla	
5	Carrot, Fresh-Ap	Calabaza De Castilla	
5	Carrot, Fresh-Ep	Cebolla Blanca	
3	Carrot, Orange	Cebolla Morada	
3	Carrot, Orange, Pickled	Cilantro	
1	Carrot, Raw	Col	
6	Carrot, Raw	Coliflor	
3	Carrot, Red	Chayote Con Espinas	
6	Cashew Fruit	Chayote Sin Espinas	
5	Cashew Fruit	Chepil (Chipillin)	
1	Cashew Nut	Chicharo	
6	Cashew Nut	Chilacayote	
6	Cashew Nut, Raw	Chile Chilaca	
6	Cassava Pellets	Chile Habanero	
1	Cassava, Cooked	Chile Jalapeno	
6	Cassava, Dried	Chile Para Rellenar	
6	Cassava, Dried, Flour	Chile Largo	
6	Cassava, Grated	Chile Serrano	
1	Cassava, Raw	Chilillo (Chile De Monte)	
5	Cassava, Root, Dried Meal	Chile Ancho Seco	
5	Cassava, Root, Fresh-Ap	Chile Cascabel Seco	
5	Cassava, Root, Fresh-Ep	Chile Chipotle Seco	
6	Cassava, White	Chile Guajillo Seco	
6	Cassava, Yellow	Chile Morita Seco	
6	Cassava/Tapioca, Flour	Chile Mulato Seco	
4	Castor Oil	Chile Pasilla Seco	
2	Cauliflower	Chile Piquin (Seco C/Sem)	
3	Cauliflower	Ejote	
3	Cauliflower, Pickled	Elote Amarillo	
6	Cauliflower, Raw	Elote Blanco	
2	Cedron, For Tea	Espinaca	
2	Celery	Epazote	
6	Celery	Flor De Calabaza	
3	Celery	Flor De Maguey	
2	Cereal, High Protein	Guaje Verde (Semilla De)	
2	Chamomile, For Tea	Haba Verde	
3	Chard	Hojas De Nabo	
2	Cheese, Cottage	Hojas De Pata De Paloma	
2	Cheese, Cow, Fresh	Hojas De Quelite De Trapo	
2	Cheese, Edam	Hongos (Promedio)	
5	Cheese, From Holland	Huauzontle	
2	Cheese, Goat, Fresh	Huitlacoche	
3	Cheese, Processed, Hard	Jitomate	
3	Cheese, Seasoned, Skim Milk  (Mish)	Lechuga	
3	Cheese, Seasoned, Whole Milk  (Mish)	Lechuga Romana	
3	Cheese, Skimmed	Malva	
3	Cheese, White, Full Cream	Nabo	
3	Cheese, White, Half Cream	Nopales	
2	Cheese, Yellow	Pepino	
2	Cherry-Like Fruit	Pimiento Morron Rojo	
1	Chewing Gum	Quelite	
2	Chicken	Rabano Chino	
6	Chicken	Tomate	
3	Chicken	Verdolaga	
3	Chicken Broth	Xoconostle	
2	Chicken Fat	Zanahoria	
6	Chicken Fat	Zanahoria (Jugo De)	
3	Chicken Intestine	Brocoli	
3	Chicken Leg	Vegetales Mixtos	
3	Chicken Or Poultry Fat	Maize, Green, Raw	
2	Chicken W/Green Mole	Maize, Green, Cooked	
2	Chicken W/Red Chile	Maize, Dry, Raw	
6	Chicken, Blood, Coagulated	Maize, Dry, Cooked	
6	Chicken, Brains	Maize, Cracked, Raw	
2	Chicken, Broth	Maize, Cracked, Cooked	
6	Chicken, Broth	Maize, Flour, Dry	
5	Chicken, Clean, Ready To Cook, W/Bone	Maize, Flour, Green	
1	Chicken, Cooked	Maize, Yellow, Raw	
5	Chicken, Giblets	Maize, Yellow, Cooked	
6	Chicken, Gizzard	Maize, Yellow, Flour	
6	Chicken, Head	Millet, Bulrush	
6	Chicken, Heart	Millet, Finger	
2	Chicken, Hen	Rice, Raw	
2	Chicken, Innards	Sorghum, Flour	
6	Chicken, Innards	Wheat, Flour	
6	Chicken, Intestines	Porridge, Fermented	
6	Chicken, Leg	Bean, Kidney, Dry, Raw	
2	Chicken, Liver	Bean, Kidney, Dry, Cooked	
6	Chicken, Liver	Bean, Kidney, Green, Raw	
6	Chicken, Meat	Bean, Kidney, Green, Cooked	
2	Chicken, Ovaries	Cowpeas, Raw	
1	Chicken, Raw	Cowpeas, Cooked	
6	Chicken, Spleen	Cowpeas, Green, Raw	
6	Chicken, Thigh	Pigeon Peas, Raw	
6	Chicken, Wing	Pigeon Peas, Cooked	
2	Chickpea	Pigeon Peas, Green	
4	Chickpea	Greengram, Raw	
3	Chickpea Sweets	Bonavist, Raw	
4	Chickpea, Green	Soybean, Raw	
4	Chickpea, Mashed Or Flour	Macadamia Nut	
3	Chickpea, White, For Cooking	Groundnut	
3	Chickpea, Yellow	Cashew	
3	Chicory	Queen Nut	
3	Chicory, Pickled	Cocoyam, Raw	
2	Chile, Seeds, Ground	Cocoyam, Cooked	
2	Chiles, Broad, Dried	Cassava, Raw	
2	Chiles, Canned	Cassava, Cooked	
2	Chiles, Chilaca	Potato, English, Raw	
2	Chiles, For Stuffing	Potato, English, Cooked	
2	Chiles, Guajillo, Dried	Potato, Sweet, Raw	
2	Chiles, Havana	Potato, Sweet, Cooked	
2	Chiles, Jalapeno	Yam, Raw	
2	Chiles, Jalapeno, Pickled	Yam, Cooked	
2	Chiles, Jalapeno, Sliced	Cabbage, Green, Raw	
2	Chiles, Long	Cabbage, White, Raw	
2	Chiles, Mountain	Carrot, Raw	
2	Chiles, Mulatto, Dried	Chili, Green	
2	Chiles, Mulberry, Dried	Chili, Red	
2	Chiles, Pasilla, Dried	Courgette	
2	Chiles, Piquin, Dried W/Seeds	Cucumber, Raw	
2	Chiles, Rattle, Dried	Leaf, Cassava	
2	Chiles, Serrano	Leaf, Taro	
2	Chiles, Serrano, Pickled	Leaf, Cowpea	
2	Chiles, Smoked, Dried	Leaf, Pumpkin	
4	Chili Powder, Red	Spinach Leaf	
1	Chili, Green	Sukuma Leaf, Raw	
4	Chili, Green	Sukuma Leaf, Cooked	
1	Chili, Red	Leaf, Dark	
2	Chocolate Mix, Powdered	Leaf, Medium	
1	Chocolate Mix, Powdered  (Bournvita)	Leaf, Light	
1	Chocolate Mix, Powdered  (Milo)	Eggplant	
6	Chocolate Mix, Powdered  (Ovaltine)	Leaf, Onion	
2	Chocolate Powder	Onion Tuber	
2	Chocolate Tablet W/O Sugar	Pumpkin, Raw	
2	Chocolate Tablet W/Sugar	Pumpkin, Cooked	
3	Chocolate, Plain	Tomato, Green	
6	Cincau Beverage	Tomato, Ripe	
2	Cinnamon	Avocado	
3	Cinnamon Tea	Banana, Unripe	
6	Clam	Banana, Ripe	
2	Cloves	Banana, Large, Ripe	
3	Cloves	Banana, Large, Unripe	
3	Cocoa And Sugar Mix, Powder	Banana, Roasted	
1	Cocoa Powder	Guava	
6	Coconut Dregs	Jackfruit	
6	Coconut Oil	Lemon	
6	Coconut, Cream	Juice, Lemon	
4	Coconut, Dried	Lime	
6	Coconut, Grated	Loquat	
6	Coconut, Grated W/Milk Squeezed Out	Mango, Ripe	
3	Coconut, Ground	Mango, Unripe	
6	Coconut, Half Mature, Meat	Orange	
6	Coconut, Immature, Meat	Juice, Orange	
6	Coconut, Immature, Meat And Water	Passion Fruit	
6	Coconut, Immature, Water	Paw Paw, Ripe	
6	Coconut, Mature, Meat	Paw Paw, Unripe	
6	Coconut, Mature, Water	Pineapple	
6	Coconut, Meat	Tangerine	
6	Coconut, Milk, Plus Coconut Water	Tomato, Tree	
6	Coconut, Presscake	Fruit, Local	
6	Coconut, Presscake (Kethak)	Eggs, Chicken	
6	Coconut, Presscake And Sugar	Chicken, Raw	
6	Coconut, Tree Top, Soft Heart Of	Chicken, Cooked	
1	Cod Liver Oil	Rabbit, Raw	
6	Cod Liver Oil	Goat, Raw	
2	Coffee	Goat, Cooked	
1	Coffee	Goat Matumbo, Raw	
6	Coffee Powder W/Sugar (A)	Goat Matumbo, Cooked	
6	Coffee Powder W/Sugar (B)	Mutton, Fatty	
2	Coffee W/Milk	Mutton, Medium	
5	Coffee W/Sugar	Mutton, Cooked	
3	Coffee, Brewed	Cow, Fatty	
6	Coffee, Instant	Cow, Medium	
5	Coffee, Nescafe, W/Sugar	Cow, Lean	
5	Coffee, Powdered	Cow, Liver	
5	Colanut, Fresh-Ep	Cow, Matumbo	
5	Combretum Leaf, Dried	Cow, Cooked	
1	Cookie	Pork, Fatty	
2	Cookie, Sugared	Pork, Medium	
2	Cookie, Sweet	Pork, Matumbo	
4	Cookies	Pork, Cooked	
3	Cookies, Assorted Ready-Made	Fish, Raw	
2	Coriander	Bones	
3	Coriander	Milk, Cow, Whole	
4	Coriander Leaf Powder	Milk, Cow, Kcc	
3	Corn Flour, 96% Extraction	Milk, Cow, Uht	
3	Corn Oil	Milk, Cow, Pwd, Cream	
3	Corn Starch	Milk, Cow, Pwd, Nonfat	
3	Corn, Flakes (Chapati W/Maize Flour)	Milk, Goat	
2	Cornflakes, W/O Enrichment	Kimbo	
3	Cottonseed Oil	Cowboy	
4	Cowpea	Kapra	
6	Cowpea	Blueband	
3	Cowpea	Animal Fat	
5	Cowpea Leaf, Dried	Elianto Oil	
1	Cowpea, Cooked	Cod Liver Oil	
5	Cowpea, Fritter	Chips	
1	Cowpea, Green, Uncooked	Samosa, Potato	
4	Cowpea, Mashed	Samosa, Meat	
5	Cowpea, Soaked	Mandazi	
1	Cowpea, Uncooked	Bread, White	
5	Cowpea, Whole Dried	Queencake	
6	Crab, Fresh Water	Biscuits	
6	Crab, Sea	Sugar	
5	Crab, Sea, Fresh	Sugar Cane	
6	Crab, Small	Honey	
2	Crackers, Saltines	Glucolin	
2	Crayfish	Bournvita	
2	Cream, 20% Fat	Milo	
2	Cream, 40% Fat	Ribena	
3	Cream, 40% Fat	Sweets Hard Candy	
6	Cricket	Candy, Chocolate	
6	Crisp/Chip, Cassava (Legender)	Infant Formula, Lactogen	
6	Crisp/Chip, Cassava (Singkong)	Termite	
6	Crisp/Chip, Cassava, Dried	Sausage	
6	Crisp/Chip, Cassava, Hot And Spicy	Soda, Coca Cola	
6	Crisp/Chip, Cassava, Uncooked(Singkong)	Soda, Other	
6	Crisp/Chip, Fish-Flavored	Treetop	
6	Crisp/Chip, Jointfir Spinach Nut, Raw	Chewing Gum	
6	Crisp/Chip, Shrimp-Flavored, Fried	Salt, Iodized	
6	Crisp/Chip, Shrimp-Flv W/Coconut Milk	Salt, Non-Iodized	
6	Crisp/Chip, Tapioca Starch	Curry Powder	
6	Crisp/Chip, Taro	Roiko	
6	Crisp/Chip, Upik, Cassava, Uncooked	Cocoa Powder	
6	Crisp/Chip, Wheat, Uncooked	Tea Leaf	
6	Crisp/Chip, White Glutinous Rice	Bark	
6	Crisp/Cracker, Cassava, Raw	Leaves	
6	Crisp/Cracker, White Glutinous Rice	Coffee	
2	Crotalaria	Baking Powder	
5	Crustaceans, Dried	Beer, Local, Non-Specific	
5	Crustaceans, Fresh	Beer, Local, Honey	
2	Cucumber	Beer, Local, Grain	
4	Cucumber	Beer, Commercial	
6	Cucumber	Infant Cereal, Cerelac	
3	Cucumber	Milk, Cow	
3	Cucumber, Pickled	Milk, Goat	
1	Cucumber, Raw	Butter Milk	
6	Cucumber, Raw	Fish	
4	Cumin Seeds	Ghee, Buffalo	
3	Cumin Seeds	Curds	
2	Cupcakes	Milk, Buffalo	
4	Curds	Eggs	
1	Curry Powder	Groundnuts, Kernals	
5	Curry Powder	Sesame Seeds	
2	Custard	Mustard Seeds	
6	Date	Linseed Seeds	
3	Date, Black	Sunflower Seeds	
3	Date, Black, Dried	Safflower, Kernals	
3	Date, Red	Groundnut Oil	
3	Date, Red, Dried	Linseed Oil	
3	Date, Yellow	Vanispati	
1	Dextrose, Fortified, Glucolin	Castor Oil	
4	Dock	Sesame Oil	
2	Donuts	Safflower Oil	
2	Dove Meat	Soyabean Oil	
2	Duck	Bajra, Local	
3	Duck	Bajra, Hyv	
3	Duck Broth	Jowar, Grain/Flour, Local	
6	Duck, Blood, Coagulated	Jowar, Grain/Flour, Hyv	
6	Duck, Gizzard	Maize, Grain/Flour, Local	
6	Duck, Head	Maize, Grain/Flour, Hyv	
6	Duck, Heart	Ragi, Grain/Flour	
6	Duck, Intestines	Paddy, Local	
6	Duck, Liver	Paddy, Hyv	
6	Duck, Liver W/Spices	Wheat, Local	
6	Duck, Manila, Gizzard	Wheat, Hyv	
6	Duck, Manila, Head	Rice/Rice, Flour, Raw, Local, Mille	
6	Duck, Manila, Heart	Rice/Rice, Flour, Hyv	
6	Duck, Manila, Innards	Bajra, Flour, Local	
6	Duck, Manila, Intestines	Bajra, Flour, Hyv	
6	Duck, Manila, Leg	Rawa	
6	Duck, Manila, Liver	Rice Flakes	
6	Duck, Manila, Meat	Vermicelli	
6	Duck, Manila, Wing	Wheat, Flour, Local/Hyv	
6	Duck, Meat	Grapes, Pale Green	
6	Duck, Skin	Lemon, Limes	
6	Duck, Thigh	Orange	
6	Duck, Wing	Mango, Ripe	
6	Durian	Copra	
5	Dye, Red	Apple	
6	Eel, River	Banana, Ripe	
6	Eel, Swamp, Raw	Apple, Custard	
4	Egg	Plums	
5	Egg	Melon, Musk, Other Fruits	
3	Egg White	Leaf, Coriander	
2	Egg Yolk	Gogu, Ambadi	
3	Egg Yolk	Palak	
1	Egg, Chicken	Leaf, Fenugreek	
6	Egg, Chicken	Leaf, Bengalgram	
6	Egg, Chicken, White Of	Chukka	
3	Egg, Chicken, Whole, Local	Leaf, Cowpea	
6	Egg, Chicken, Yolk	Leafy Vegetables, Other	
2	Egg, Duck	Beef, All Types	
6	Egg, Duck	Goat	
6	Egg, Duck, Manila	Pork	
6	Egg, Duck, White Of	Poultry	
3	Egg, Duck, Whole	Redgram, Whole	
6	Egg, Duck, Yolk	Greengram, Whole	
6	Egg, Pigeon	Bengalgram, Whole	
6	Egg, Quail	Cowpea, Whole	
6	Egg, Rice Field Bird	Redgram, Dal/Flour	
2	Egg, Scrambled	Greengram, Dal/Flour	
6	Egg, Sea Turtle	Blackgram, Dal/Flour	
2	Egg, Turkey	Bengalgram, Dal/Flour	
2	Egg, Turtle	Cowpea, Dal	
2	Egg, White Of	Bean, Kidney, Moth/Mutter	
2	Egg, Whole, Fresh	Bengalgram, Green	
3	Egg, Whole, Imported	Horsegram, Hulga	
1	Eggplant	Lentil, Masoordal	
4	Eggplant	Sugar Cane Juice	
3	Eggplant, Black	Sugar Cane Syrup	
3	Eggplant, Black, Greek	Sugar	
3	Eggplant, Black, Greek, Pickled	Chillies, Green	
3	Eggplant, Black, Pickled	Coriander, Powder	
5	Eggplant, Fresh-Ap	Cumin Seeds, Jeera	
5	Eggplant, Fresh-Ep	Poppy Seeds	
6	Eggplant, Purple	Ginger	
3	Eggplant, White	Garlic	
6	Eggplant, White, Raw	Masala	
2	Enchiladas	Tamarind	
5	European Type Beer	Sweets	
5	False Sesame Leaf, Powdered	Maida	
5	False Yam	Jowar, Green	
3	Felafel	Maize, Green	
2	Fennel	Onions	
3	Fenugreek Tea	Chili Powder, Red	
3	Fenugreek, Dried	Brinjal	
2	Fig	Tomato, Ripe	
3	Fig	Bean, French	
5	Fig (A)	Toddy, Fermented	
5	Fig (B)	Spinach	
4	Fish	Sugar Cane	
6	Fish Egg	Cucumber	
6	Fish Paste, Red, Fermented	Bean, Cluster	
2	Fish Roe	Tomato, Green	
6	Fish, Anchovy, Dried  (Teri Nasi)	Pumpkin	
6	Fish, Anchovy, Dried  (Teri Tawar)	Mango, Green	
6	Fish, Anchovy, Dried, Salted	Bean, Field	
6	Fish, Anchovy, Flour  (Bubuk)	Tinda	
6	Fish, Anchovy, Flour  (Tepung)	Drumstick	
6	Fish, Anchovy, Fresh  (Teri)	Onion W/Stalks	
6	Fish, Anchovy, Salted  (Bilis)	Bread, White	
6	Fish, Anchovy, Salted  (Teri)	Sago	
2	Fish, Bagre	Papad	
2	Fish, Baked	Biscuits, Sweet	
6	Fish, Barracuda	Biscuits, Salt	
5	Fish, Barracuda	Salt	
6	Fish, Barracuda, Salted	Leaf, Betel	
5	Fish, Blue	Jaggery, Cane	
6	Fish, Bojor, Liver	Bean, Scarlet Runner	
6	Fish, Boso, Raw	Gourd, Bottle	
5	Fish, Bream, Blue Point	Gourd, Ridge	
5	Fish, Bream, Pink Gray	Gourd, Snake	
5	Fish, Butter, Dried	Gourd, Bitter	
6	Fish, Cardinal, Salted	Ladies Finger	
2	Fish, Carp	Potato	
5	Fish, Carp, Dried	Toddy, Sweet	
6	Fish, Carp, Fresh	Ikan Lele Dumbo	
5	Fish, Carp, Raw-Ap	Beras Putih Giling	
5	Fish, Carp, Raw-Ep	Beras Ketan Putih Tumbuk	
5	Fish, Catfish	Rengginang Ketan Putih Mentah	
6	Fish, Catfish  (Lele Dumbo)	Beras Ketan Hitam	
6	Fish, Catfish  (Lele)	Bihun	
6	Fish, Catfish And Other Freshwater Fish	Mie Basah	
5	Fish, Catfish, Dried	Mie Kering	
6	Fish, Catfish, Egg	Jagung Kuning Segar	
5	Fish, Catfish, Electric	Jagung Putih Segar	
5	Fish, Chinchard	Singkong Putih	
5	Fish, Cichlids	Singkong Kuning	
5	Fish, Cichlids, Dried	Tepung Tapioka	
6	Fish, Crevalle, Dried	Tepung Maizena	
6	Fish, Crevalle, Fresh	Kentang	
6	Fish, Crevalle, Salted	Kentang Hitam	
6	Fish, Crevalle, Steam/Salted	Singkong Oyek	
6	Fish, Dares, Raw	Senthe	
5	Fish, Dorade, Dried	Suweg Mentah	
2	Fish, Dried, Cod	Talas Mentah	
2	Fish, Dried, Fresh Water	Tepung Garut / Arrowroot	
6	Fish, Dried, Salted	Tepung Beras	
5	Fish, Fermented, Dried-Ap	Tepung Jagung Putih	
5	Fish, Fermented, Dried-Ep	Tepung Jagung Kuning	
6	Fish, Fighting, Raw	Tepung Sagu	
6	Fish, Flying, Salted	Tepung Beras Ketan Putih	
6	Fish, Fresh	Tepung Terigu	
5	Fish, Fresh	Cantel	
6	Fish, Gouramy, Dried	Ubi Jalar Merah	
6	Fish, Gouramy, Fresh	Ubi Jalar Kuning	
6	Fish, Gray Mullet	Ubi Jalar Putih	
6	Fish, Gray Mullet, Dried, Salted	Ubi Jalar Ungu	
6	Fish, Herring	Uwi	
6	Fish, Herring, Salted	Gadung Mentah	
6	Fish, Herring, Steam/Salted	Ganyong Mentah	
3	Fish, High Fat	Gaplek	
3	Fish, High Fat, Salted	Gembili / Mbolo	
5	Fish, Hunchbacked, Dried	Beras Merah Tumbuk	
5	Fish, Jack, Senegalese	Jagung Kuning Pipil Baru	
6	Fish, Jempol	Jagung Kuning Pipil Lama	
6	Fish, Kating, Egg	Jagung Putih Pipil Baru	
6	Fish, Lawes	Jagung Putih Pipil Lama	
5	Fish, Long-Toothed	Kimpul Mentah	
3	Fish, Low Fat	Kerupuk Singkong	
3	Fish, Low Fat, Salted	Kerupuk Gaplek	
6	Fish, Lukas	Makaroni	
6	Fish, Luthok	Kerupuk Aci	
6	Fish, Luthok, Egg, Raw	Emping Melinjo Mentah	
2	Fish, Mackerel	Jengkol	
6	Fish, Mackerel	Kacang Hijau	
6	Fish, Mackerel, King	Kedele Kuning	
6	Fish, Mackerel, Salted	Kacang Merah	
5	Fish, Mackerel, Spanish, Whole	Kacang Tanah Tanpa Kulit	
6	Fish, Mackerel, Steam/Salted  (Banjar)	Kacang Tolo (Tonggak)	
6	Fish, Mackerel, Steam/Salted  (Kembung)	Koro Benguk Biji	
6	Fish, Mackerel, Wet Salted (A)	Kelapa Muda Air	
6	Fish, Mackerel, Wet Salted (B)	Kelapa Muda Daging	
6	Fish, Milk-Fish	Kelapa 1/2 Tua Daging	
6	Fish, Moto Botor	Kelapa Tua Daging	
2	Fish, Mullet	Kecap	
5	Fish, Mullet	Lamtoro Biji Muda	
5	Fish, Mullet, Dried	Lamtoro Biji Tua	
6	Fish, Muntreng, Fresh	Santan (Kelapa Saja)	
5	Fish, Nile Perch, Raw-Ap	Santan (Kelapa Dan Air)	
5	Fish, Nile Perch, Raw-Ep	Tahu	
6	Fish, Pe	Tempe Gembus	
6	Fish, Pepetek	Tempe Kedele Murni	
6	Fish, Pepetek, Salted	Tempe Koro Benguk	
6	Fish, Perch	Tepung Hunkwee	
6	Fish, Perch, Egg, Raw	Daging Ayam	
6	Fish, Pomfret, Black	Daging Itik/Bebek	
1	Fish, Raw	Daging Domba	
6	Fish, Ray	Daging Kambing	
2	Fish, Red Snapper	Daging Sapi	
6	Fish, Red Snapper	Hati Ayam	
6	Fish, Salem, Fresh	Babat	
3	Fish, Salmon	Dideh Ayam	
3	Fish, Salmon, Canned	Dideh Sapi	
3	Fish, Salmon, Salted	Hati Itik	
5	Fish, Sardinella	Telur Ayam	
6	Fish, Sardines	Telur Ayam Bagian Kuning	
2	Fish, Sardines, Canned In Oil	Telur Ayam Bagian Putih	
6	Fish, Sardines, Canned In Oil	Telur Itik / Bebek Mentah	
2	Fish, Sardines, Cnd In Tomato Sauce	Telur Itik Bagian Kuning	
3	Fish, Sardines, Cnd In Tomato Sauce	Telur Itik Bagian Putih	
6	Fish, Sasi, Fresh	Telur Puyuh	
6	Fish, Scad	Ikan Tawes/ Bader	
6	Fish, Scad, Steam/Salted  (Benggol)	Ikan Bandeng	
6	Fish, Scad, Steam/Salted  (Layang)	Belut Segar Mentah	
6	Fish, Scad, Steam/Salted, Fried	Ikan Gabus Kering	
2	Fish, Sea Bass  (Cherna)	Ikan Asin Kering	
2	Fish, Sea Bass  (Mero)	Ikan Asin Japuh	
5	Fish, Sea Bass, Black-Spotted	Ikan Asin Pari	
6	Fish, Sea Perch	Ikan Asin Pepetek	
5	Fish, Sea Perch, Dried	Ikan Gabus Segar	
5	Fish, Sea Perch, Raw-Ap	Ikan Mas Segar	
5	Fish, Sea Perch, Raw-Ep	Ikan Segar	
6	Fish, Sea, Salted	Ikan Kakap	
5	Fish, Shad, West African	Ikan Kembung	
5	Fish, Shad, West African, Dried	Kepiting Laut	
6	Fish, Shark	Kerang	
2	Fish, Small, Dried, Fresh Water	Kerupuk Ikan Berpati	
2	Fish, Small, Fresh, Fresh Water	Ikan Layang	
6	Fish, Smelt/Whiting, Fresh	Ikan Lele	
5	Fish, Smoked, Dried-Ap	Ikan Lemuru	
5	Fish, Smoked, Dried-Ep	Ikan Peda Banjar	
6	Fish, Snakehead, Dried	Ikan Pepetek	
6	Fish, Snakehead, Egg	Bayam Segar	
6	Fish, Snakehead, Fresh	Bayam Merah	
6	Fish, Snakehead, Salted	Bawang Merah	
5	Fish, Snapper, Dried	Bawang Putih	
2	Fish, Snook	Buncis Mentah	
6	Fish, Spade, Raw	Daun Bawang	
5	Fish, Spottail	Daun Beluntas Mentah	
5	Fish, Spottail, Whole, Dried	Daun Jambu Mete Muda	
6	Fish, Sprat, Salted	Daun Kacang Panjang	
6	Fish, Surung	Daun Kemangi Mentah	
6	Fish, Tawes/ Bader	Daun Ubi Jalar	
6	Fish, Terongan	Daun Katuk Mentah	
6	Fish, Terongan, Salted	Daun Kelor Mentah	
6	Fish, Threadfin, Fresh	Daun Singkong Mentah	
5	Fish, Tiger	Daun Tales	
5	Fish, Tiger, Dried	Daun Kecipir Mentah	
6	Fish, Tilapia, Dried	Daun Koro	
6	Fish, Tilapia, Fresh	Daun Labu Siam Mentah	
2	Fish, Trout, Fresh	Daun Labu Waluh Mentah	
6	Fish, Tuna	Daun Mangkokan Mentah	
2	Fish, Tuna, Canned In Oil	Daun Melinjo Mentah	
5	Fish, Tuna, Fresh, Cleaned	Daun Gambas Mentah	
6	Fish, Tuna, Steam/Salted	Gambas / Oyong Mentah	
6	Fish, Wader	Jagung Muda Berjanggel	
6	Fish, Wader, Salted	Jamur Kuping Segar	
6	Fish, Wedok	Jamur Coklat Mentah	
6	Fish, Wedok, Dried	Jamur Putih Mentah	
5	Fish, Whole, Dried-Ap	Jantung Pisang Segar	
5	Fish, Whole, Dried-Ep	Kangkung Mentah	
2	Flower, Maguey	Kapri Muda Mentah	
6	Flower, Sesbania, Raw	Kacang Kapri Muda Mentah	
6	Flower, Shallot	Kacang Panjang Mentah	
6	Flower, Small Pink (Krandan)	Kembang Turi Mentah	
2	Flower, Squash	Ketimun Mentah	
5	Foetid Cassia Bean, Fermented, Dried	Kecipir Muda Mentah	
5	Foetid Cassia Leaf, Dried	Kembang Kool Mentah	
5	Fonio, Meal	Kool Merah / Putih Mentah	
5	Fonio, Whole Grain	Koro Wedus Buah Muda	
2	Frankfurters	Labu Air Mentah	
2	French Fries	Labu Siam Mentah	
2	Frog	Waluh Kuning Mentah	
6	Frog	Lobak Mentah	
6	Fruit Flavored Drink	Melinjo (Buah)	
2	Fruit Ice	Gori / Nangka Muda Mentah	
5	Fruit, Bush, Nonspecific	Pepaya Muda Mentah	
6	Fruit, Cipleng/Jeblokan	Pare Pahit Mentah	
6	Fruit, Kepel	Rebung Mentah	
1	Fruit, Local	Sawi Putih Mentah	
6	Fruit, Matoa	Selada Mentah	
6	Fruit, Small Green (Cimplukan)	Selada Air Mentah	
6	Fruit, Small Red (Cerme)	Seledri	
6	Fruit, Small Red (Talok/Kersen)	Toge Kacang Hijau Mentah	
6	Fruit, Sugar Palm	Toge Kacang Kedele Mentah	
2	Garlic	Toge Kacang Tolo Mentah	
4	Garlic	Terong Putih Mentah	
6	Garlic	Terong Belanda / Ungu	
3	Garlic	Tomat Masak	
5	Garlic, Fresh-Ap	Tomat Muda	
3	Garlic, Pickled	Cabe Rawit	
5	Gazelle, Fresh	Kluwih Mentah	
6	Gelatin From Cincau	Curing / Kenikir	
2	Gelatin Powder	Wortel Mentah	
6	Ginger	Apel	
5	Ginger Root, Dried	Asam Masak Di Pohon	
4	Ginger Root, Fresh	Belimbing	
4	Goat	Bengkuang	
1	Goat Intestines & Stomach, Cooked	Jambu Air	
1	Goat Intestines & Stomach, Raw	Jambu Biji	
6	Goat, Blood, Coagulated	Jambu Bol	
1	Goat, Cooked	Jambu Monyet Buah	
5	Goat, Dried, W/O Bone	Jeruk Bali	
6	Goat, Feet	Jeruk Garut	
5	Goat, Fresh, W/Bone	Jeruk Manis	
5	Goat, Fresh, W/O Bone	Jeruk Nipis	
6	Goat, Meat	Duku	
1	Goat, Raw	Durian	
3	Golden Samphire	Kedondong Masak	
3	Goose	Kesemek / Buah Genit	
3	Goose Broth	Kokosan	
2	Goosefoot, Wormseed	Langsat	
6	Gourd, Bonnet	Mangga Gedong / Gadung	
2	Gourd, Bottle	Mangga Golek	
4	Gourd, Bottle	Mangga Harum Manis	
6	Gourd, Calabash, Raw	Mangga Indramayu	
4	Gourd, Ridge	Mangga Kopek	
2	Gourd, Seed Of	Mangga Muda	
4	Gourd, Snake	Manggis	
6	Gourd, Towel, Raw	Nangka Masak Di Pohon	
6	Gourd, Wax	Nanas	
2	Grape	Pepaya	
3	Grape	Pisang Ambon	
4	Grapes, Pale Green	Pisang Mas	
6	Grapes, Wild	Pisang Raja Uli	
5	Green Chinese Tea	Rambutan	
5	Green Chinese Tea W/Sugar	Salak	
5	Green Onion Leaf, Dried	Sawo	
6	Greens, Mustard	Semangka	
2	Greens, Rag	Sirsak	
2	Greens, Wild	Pisang Raja	
1	Guava	Pisang Raja Sereh (Susu)	
6	Guava	Mentega	
3	Guava	Susu Kambing	
3	Guava Juice	Susu Kental Manis	
3	Guava Juice, Canned	Susu Sapi	
2	Guava, Average	Kethak	
5	Guava, Fresh	Susu Skim / Tak Berlemak Cair	
2	Guava, White	Tepung Susu	
5	Guinea Fowl, Fresh Meat, W/Bone	Tepung Susu Asam	
5	Gum Arabic	Tepung Susu Skim	
2	Ham, Semi-Fat	Minyak Ikan	
3	Hazelnut	Minyak Kacang Tanah	
2	Head Cheese	Minyak Kelapa	
3	Heart	Minyak Kelapa Sawit	
3	Herb Tea  (Shih)	Minyak Wijen	
6	Herbal Beverage, Traditional	Agar-Agar	
6	Heron, Meat	Daun Cincau	
1	Honey	Gula Aren	
6	Honey	Gula Kelapa	
5	Honey	Gula Pasir	
3	Honey	Madu	
2	Honey, Bee	Saos Tomat	
4	Horseradish	Setrup / Sirup	
4	Hydrogenated Oil	Terasi Merah	
3	Ice Cream	Kerupuk Udang Berpati	
2	Infant Cereal, Cerelac	Intip	
1	Infant Cereal, Cerelac	Petai Segar	
5	Infant Cereal, Cerelac	Kedele Hitam	
6	Infant Cereal, Cerelac Or Ceresoy	Daging Kerbau	
6	Infant Cereal, Milna	Ikan Rebon Segar	
6	Infant Cereal, Promina	Ikan Rebon Kering	
6	Infant Cereal, Sun	Ikan Selar Segar	
2	Infant Food, Chicken W/Cereal & Veg	Ikan Selar Kering	
2	Infant Food, Vegetable W/Liver	Ikan Sepat Kering	
6	Infant Formula	Tepung Ikan Teri	
1	Infant Formula  (Lactogen)	Ikan Teri Asin Kering	
6	Infant Formula, Lactona 2	Ikan Teri Tawar Kering	
6	Infant Formula, Neslac 2	Cumi-Cumi Segar	
6	Infant Formula, Sgm 2	Ikan Mujair Segar	
3	Infant Rehydration Solution	Ikan Mujair Dendeng Mentah	
6	Insect, Flying	Udang Kering	
6	Insect, Uthi-Uthi	Udang Segar	
3	Intestine	Sardines	
1	Jackfruit	Ikan Pindang Layang	
6	Jackfruit  (Cempedak)	Ikan Pindang Selar Kecil	
6	Jackfruit  (Nangka)	Daun Pepaya	
6	Jackfruit, Seed	Loncang	
6	Jackfruit, Unripe, Raw	Sawi Hijau	
3	Jam	Mangga Masak	
2	Jamaica Flower, Dry	Minyak Gajih	
2	Jello	Kopi Bagian Yang Larut	
2	Jicama	Pati Ganyong	
6	Jicama	Kacang Tanah Muda Kulit	
3	Joint Broth	Tepung Kentang	
6	Jointfir Spinach Fruit	Pisang Kapok Gembrot	
6	Jointfir Spinach Immature Fruit Bud	Ovaltine (Tepung)	
6	Jointfir Spinach Peel	Koro Uceng	
2	Juice, Carrot	Singkong Parut	
1	Juice, Lemon	Kelapa Parutan	
2	Juice, Lime	Kerupuk Udang	
2	Juice, Orange	Mie Soun	
1	Juice, Orange	Beras Putih Tumbuk	
2	Juice, Pineapple	Beras Ketan Putih Giling	
2	Juice, Pineapple, Orange, Banana	Sukun	
5	Jujube, Dried	Kacang Tanah Kulit	
5	Jujube, Fresh	Bungkil Kelapa	
1	Kale, Cooked	Kecipir Biji	
1	Kale, Raw	Tempe Lamtoro	
3	Kidney	Nangka Biji	
5	Kohlrabi	Kembang Tahu Mentah	
3	Lamb	Legen Kelapa	
3	Lamb Broth	Wijen	
3	Lamb Fat, Tallow	Kacang Mete Kupas Kulit	
2	Lamb, Barbecued	Daging Menthok	
3	Lamb, Head Meat	Rempelo Ayam	
2	Lamb, High Fat	Usus Ayam	
2	Lamb, Kidney	Limfa Ayam	
2	Lamb, Lean W/Bone	Ampal	
2	Lamb, Lean, W/O Bone	Laron	
2	Lamb, Medium Fat	Kodok Hijau	
2	Lambsquarter	Corned Beef	
5	Landolphia Fruit (A)	Daging Blekok / Kuntul	
5	Landolphia Fruit (B)	Daging Biawak Mentah	
6	Langsat  (Duku)	Hati Biawak	
6	Langsat  (Kokosan)	Telur Penyu	
6	Langsat  (Langsat)	Telur Menthok	
5	Lannea Fruit	Ikan Belanak	
2	Lard, Pork	Ikan Asin Kacangan	
5	Laurel, Sweet Bay, Leaf, Dried	Undur-Undur	
6	Lead Tree, Seed, Immature	Ikan Teri Nasi Kering	
6	Lead Tree, Seed, Mature	Ikan Pindang Kembung	
2	Leaf, Alfalfa	Ikan Bawal	
5	Leaf, Amaranth, Fresh-Ap	Ikan Teri Bubuk	
2	Leaf, Amaranth, Wild	Ikan Kating	
5	Leaf, Balsam Spurge, Fresh-Ep	Ikan Teri Segar	
5	Leaf, Baobab, Fresh-Ep	Telur Ikan Kating	
6	Leaf, Bean, Hyacinth/Field	Ikan Pe	
6	Leaf, Bean, Winged, Raw	Telur Ikan Gabus	
6	Leaf, Bean, Yard Long	Ikan Jempol	
4	Leaf, Betel	Kepiting Air Tawar / Yuyu	
5	Leaf, Bitter Melon, Fresh-Ep	Kulit Melinjo	
6	Leaf, Cashew Nut, Immature	Genjer / Bengok	
1	Leaf, Cassava	Bunga Krandan	
5	Leaf, Cassava, Fresh-Ep	Asparagus Putih Segar	
6	Leaf, Cassava, Raw	Pondoh Kelapa	
4	Leaf, Chickpea	Daun Singgrang	
4	Leaf, Coriander	Pisang Jambe	
3	Leaf, Coriander	Pisang Raja Bandung	
6	Leaf, Cosmos	Mangga Keong Masak	
1	Leaf, Cowpea	Pisang Santen	
4	Leaf, Cowpea	Mangga Sepat	
5	Leaf, Cowpea, Fresh-Ep	Mangga Sengir Masak	
5	Leaf, Crateva, Fresh-Ep	Mangga Kuweni	
6	Leaf, Cup, Raw	Pisang Rama	
1	Leaf, Dark	Cimplukan	
2	Leaf, Dove's Feet	Talok / Kersen	
5	Leaf, False Sesame, Fresh-Ep	Kedondong Muda	
4	Leaf, Fenugreek	Menteng / Kemundung	
3	Leaf, Fenugreek	Pisang Pulut	
5	Leaf, Fig, Fresh-Ep	Pisang Prasmen	
5	Leaf, Foetid Cassia, Fresh-Ep	Kepel	
3	Leaf, Garden Rocket	Semangka Muda	
3	Leaf, Grape	Mangga Telo	
6	Leaf, Gundho	Cipleng / Jeblokan	
4	Leaf, Hibiscus	Srikaya	
6	Leaf, Hoary Basil, Raw	Alpokat	
5	Leaf, Horseradish Tree, Fresh-Ep	Arbei	
6	Leaf, Horseradish Tree, Raw	Pisang Kapok Kuning	
3	Leaf, Jew's Mallow	Pisang Raja Mentah / Muda	
6	Leaf, Jointfir Spinach, Raw	Ketapang (Buah)	
5	Leaf, Jute, Fresh-Ep	Gula Batu	
5	Leaf, Kidney Bean, Fresh-Ep	Tebu	
5	Leaf, Leptadenia, Fresh-Ep	Adonan Kopi + Gula Pasir	
6	Leaf, Lettuce-Like	Kethak + Gula	
1	Leaf, Light	Ikan Wedok	
2	Leaf, Mallow	Ikan Bethik	
1	Leaf, Medium	Ikan Peda Asin Banjar	
1	Leaf, Onion	Ikan Wader	
6	Leaf, Onion  (Bawang)	Ikan Asin Layur	
6	Leaf, Onion  (Loncang)	Ikan Kacangan	
6	Leaf, Papaya	Jerohan Ayam	
5	Leaf, Peanut, Fresh-Ep	Jerohan Menthok	
5	Leaf, Pepper, Fresh-Ep	Tawon Muda (Kangsen)	
6	Leaf, Pluchea, Raw	Kerupuk Legender	
5	Leaf, Poison Nut, Fresh-Ep	Rengginang Singkong Mentah	
1	Leaf, Pumpkin	Tepung Gaplek	
5	Leaf, Sesame, Fresh-Ep	Adonan Tepung Terigu	
6	Leaf, Shallot	Campuran Beras	
6	Leaf, Shrub  (Tlepok)	Krecek Singkong Mentah	
6	Leaf, Singgrang	Kerupuk Terigu Mentah	
5	Leaf, Sorrel, Fresh-Ep	Garut / Irut Mentah	
6	Leaf, Squash, Chayote, Raw	Kathul Beras Merah	
5	Leaf, Squash, Fresh-Ep	Air Kelapa Tua	
6	Leaf, Squash, Summer, Crookneck, Raw	Koro Wedus	
6	Leaf, Sweet Potato	Tempe Kedele Busuk	
6	Leaf, Sweet Shoot, Raw	Gude	
5	Leaf, Tamarind, Fresh-Ep	Ampas Kelapa	
1	Leaf, Taro	Kacang Mete  Kulit Mentah	
6	Leaf, Taro	Kacang Kapri Mentah	
6	Leaf, Taro  (Lompong)	Hati Menthok	
6	Leaf, Towel Gourd, Raw	Daging Tupai	
5	Leaf, Tropical, Fresh-Ep	Rempelo Menthok	
2	Leaf, Turnip	Dideh Itik	
6	Leaf, Velvet	Daging Merpati	
4	Leafy Vegetables, Other	Rambak Mentah	
1	Leaves	Daging Ayam Bagian Kaki	
5	Leek	Rempelo Burung	
3	Leek, Dried	Daging Burung Mentah	
2	Lemon	Hati Burung	
1	Lemon	Daging Burung Bagian Kepala	
5	Lemon	Daging Puyuh	
2	Lemon Balm, For Tea	Usus Menthok	
2	Lemon Beverage	Dideh Kerbau	
2	Lemon Leaf, For Tea	Daging Ayam Bagian Sayap	
4	Lemon, Limes	Daging Ayam Bagian Kepala	
3	Lemon, Sweet	Kaldu Ayam	
6	Lemonade	Dideh Kambing	
2	Lentil	Hati Sapi	
4	Lentil	Limfa Sapi	
3	Lentil, Peeled	Kikil Kambing Mentah	
3	Lentil, Whole	Hati Kerbau	
5	Lentil, Whole Seed, Dry	Telur Burung Sawah	
2	Lettuce	Telur Merpati	
3	Lettuce	Ikan Sepat Segar	
3	Lettuce, Pickled	Ikan Sidat	
6	Lettuce, Raw	Ikan Luthok	
2	Lettuce, Romaine	Ikan Asin Kembung	
2	Lime	Ikan Surung	
1	Lime	Ikan Lawes	
6	Lime	Ikan Moto Botor	
3	Lime	Ikan Tongkol	
3	Lime Juice	Ikan Tongkol Pindang	
4	Linseed Oil	Ikan Juwi	
4	Linseed Seeds	Ikan Asin Terbang	
3	Liver	Ikan Asin Serinding	
6	Lizard, Monitor, Liver	Ikan Asin Selar	
6	Lizard, Monitor, Meat	Bedhek	
2	Lobster, Raw	Ikan Wedok Kering	
1	Loquat	Ikan Sasi Segar	
3	Lung	Telur Ikan Lele	
3	Lupine	Ikan Boso Mentah	
6	Lychee	Telur Ikan Bethik Mentah	
1	Macadamia Nut	Uceng	
6	Macaroni	Pare Ulo Mentah	
5	Macaroni	Cesim	
3	Macaroni	Daun Bawang Merah	
2	Maguey Sap Drink, Fermented	Kluwih Biji Mentah	
2	Maguey, Sap Of	Sambal	
5	Maize Bran	Cabe Merah	
2	Maize Cakes	Waluh Beligo	
2	Maize Drink	Kemiri	
2	Maize Drink Mix W/O Sugar	Bumbu Sari Mie Indomie Dll	
2	Maize Drink, Made From Dough	Pisang Kepok	
1	Maize Oil	Sawo Bludru	
2	Maize, Black, Dried	Pisang Raja Bandung Mentah	
6	Maize, Cornstarch	Salam	
1	Maize, Cracked, Cooked	Pisang Jeklek	
1	Maize, Cracked, Raw	Pisang Kepok Bawen Mentah	
2	Maize, Dough	Pisang Kepok Bawen / Suluh	
2	Maize, Dough, Yucutan	Mangga Nanas	
1	Maize, Dried, Cooked	Mangga Krasak	
1	Maize, Dried, Raw	Pisang Ambon Mentah	
2	Maize, Flour	Pisang Potho	
5	Maize, Flour	Matuwa	
1	Maize, Flour, Dry	Pisang Kele	
1	Maize, Flour, Green	Pisang Klutuk Matang	
2	Maize, Flour, Lime-Treated	Pisang Kreak Matang	
4	Maize, Grain Or Flour, Hyv	Pisang Raja Nangka Mentah	
4	Maize, Grain Or Flour, Local	Pisang Raja Nangka Matang	
4	Maize, Green	Pisang Ambon Hong Matang	
1	Maize, Green, Cooked	Pisang Prasmen Mentah	
1	Maize, Green, Raw	Pisang Kepok Putih Mentah	
2	Maize, Large White Kernels, Dried	Pisang Asem Matang	
6	Maize, On The Cob, Immature	Pisang Kepok Kuning Mentah	
2	Maize, On The Cob, White	Pisang Raja Kawista Matang	
2	Maize, On The Cob, Yellow	Pisang Rayap Matang	
5	Maize, Semolina	Kurma	
2	Maize, Snack, Cheeto Type	Cerme	
2	Maize, Starch	Cempedak	
2	Maize, White, Dried	Pisang Potho Mentah	
3	Maize, White, Dried	Mangga Pakel	
6	Maize, White, Flour	Kelengkeng	
6	Maize, White, Fresh	Setup Pepaya	
6	Maize, White, Off The Cob, Immature	Mangga Kopyor	
6	Maize, White, Off The Cob, Mature	Minuman Susu Ultra / Ultra Milk	
5	Maize, Whole Kernel, Dried	Tepung Susu Sgm 2	
1	Maize, Yellow, Cooked	Tepung Susu Lactona 2	
2	Maize, Yellow, Dried	Tepung Susu Neslac 2	
3	Maize, Yellow, Dried	Minyak Sayur (Indomie Dll)	
1	Maize, Yellow, Flour	Margarin	
6	Maize, Yellow, Flour	Jamu	
6	Maize, Yellow, Fresh	Bubur Buatan Pabrik	
6	Maize, Yellow, Off The Cob, Immature	Vetsin	
6	Maize, Yellow, Off The Cob, Mature	Sprite Fanta Coca Cola Dll	
1	Maize, Yellow, Raw	Cincau	
6	Malanga, Raw	Vanilli	
3	Malban Sweets	Gula Kopi	
3	Mallow	Legen Aren	
2	Mamey	Minuman Buah Vita	
2	Mandarin	Promina	
3	Mandarin Orange	Cerelac/ Ceresoy	
3	Mango	Milna	
3	Mango Juice	Sun	
6	Mango, Aromatic, Sweet	Minuman Anggur	
2	Mango, Average	Duwet	
6	Mango, Gedong/Gadung	Adonan Tepung Beras	
6	Mango, Golek	Beras Merah Giling	
4	Mango, Green	Tepung Beras Merah	
5	Mango, Green	Kerupuk Ketan Putih	
6	Mango, Indramayu	Kerupuk Upik Singkong Mentah	
6	Mango, Kopek	Krecek Irut	
6	Mango, Kopyor	Mutiara	
6	Mango, Krasak	Kerupuk Singkong Pedas	
6	Mango, Kuweni	Kelapa Muda Daging + Air	
2	Mango, Manilla	Kenthos Kelapa	
6	Mango, Pakel	Tempe Koro Pedang	
6	Mango, Pineapple	Uthi-Uthi Mentah	
1	Mango, Ripe	Jangkrik	
4	Mango, Ripe	Jantung Ayam Mentah	
6	Mango, Ripe	Iso Sapi Mentah Usus	
5	Mango, Ripe, Fresh-Ap	Jantung Merpati	
5	Mango, Ripe, Fresh-Ep	Hati Merpati	
6	Mango, Sengir, Ripe	Rempelo Merpati	
6	Mango, Sepat	Daging Menthok Bagian Kaki	
6	Mango, Snail, Ripe	Daging Menthok Bagian Sayap	
6	Mango, Telo	Jantung Menthok	
1	Mango, Unripe	Daging Menthok Bagian Kepala	
6	Mango, Unripe	Ayam	
6	Mangosteen	Kulit Daging Itik	
1	Margarine	Rempelo Itik	
6	Margarine, Fortified	Usus Itik	
2	Marjoram	Daging Itik Bagian Sayap	
2	Marmalade	Daging Itik Bagian Paha	
5	Marvolanut, Ethiopian, Fruit	Daging Itik Bagian Kepala	
2	Mayonnaise	Jantung Itik	
2	Meat W/Chile	Hati Itik Bacem	
2	Melon, Average	Daging Ayam Bagian Paha	
4	Melon, Musk, Other Fruits	Gajih Sapi	
4	Milk, Buffalo	Ikan Kiper Mentah	
3	Milk, Buffalo, Full Cream	Ikan Dares Mentah	
4	Milk, Cow	Ikan Tempel Mentah	
5	Milk, Cow, 1/2 Skimmed	Telur Ikan Luthok Mentah	
2	Milk, Cow, Boiled	Ikan Salem Segar	
5	Milk, Cow, Curds	Ikan Tengiri	
5	Milk, Cow, Curds, 1/2 Skimmed	Ikan Asin Teri	
3	Milk, Cow, Dried, Full Cream	Ikan Bojor Segar	
3	Milk, Cow, Dried, Half Cream	Ikan Baleng Segar	
3	Milk, Cow, Dried, Skimmed	Ikan Asin Juwi	
2	Milk, Cow, Dried, Whole	Ikan Asin Gabus	
2	Milk, Cow, Evaporated	Hati Ikan Bojor	
5	Milk, Cow, Evaporated, Unsweetened	Ikan Asin Belanak	
2	Milk, Cow, Fresh	Ikan Asin Wader / Memreng	
5	Milk, Cow, Fresh	Ikan Terongan	
3	Milk, Cow, Full Cream	Ikan Asin Terongan	
3	Milk, Cow, Half Cream	Ikan Asin Bilis	
2	Milk, Cow, Powdered, Nonfat	Lompong Pari Mentah	
5	Milk, Cow, Powdered, Nonfat	Bunga Bawang Merah	
6	Milk, Cow, Powdered, Skim	Kolang Kaling	
6	Milk, Cow, Powdered, Sour	Adonan Tepung Tapioka	
5	Milk, Cow, Powdered, Whole	Misoa	
1	Milk, Cow, Pwd, Kcc	Pati Irut / Kerut	
1	Milk, Cow, Pwd, Nonfat	Temu Ireng	
1	Milk, Cow, Pwd, Whole	Beras Merah + Beras Pth Campur	
6	Milk, Cow, Skim	Gajih Ayam	
3	Milk, Cow, Skimmed	Daging Kelelawar	
2	Milk, Cow, Skin Of Hot	Otak Ayam	
2	Milk, Cow, Sweetened, Condensed	Ikan Muntreng Segar	
6	Milk, Cow, Sweetened, Condensed	Krai / Mentimun	
5	Milk, Cow, Sweetened, Condensed	Belimbing Wuluh	
3	Milk, Cow, Sweetened, Condensed	Gula Supra	
1	Milk, Cow, Uht	Empon	
1	Milk, Cow, Whole	Minuman Go Go Strawbery	
6	Milk, Cow, Whole	Daun Tlepok	
6	Milk, Cow, Whole, Uht	Jamur So	
1	Milk, Goat	Gundho	
4	Milk, Goat	Blusdru	
6	Milk, Goat	Kacang Panjang Biji	
3	Milk, Goat	Daun Lompong	
5	Milk, Goat, Curds, Skimmed	SORGHO ROUGE Grain Entier	
5	Milk, Goat, Curds, Whole	SORGHO ROUGE Refus De Tamis	
2	Milk, Goat, Fresh	SORGHO ROUGE Farine Humide Ou Grain	
5	Milk, Goat, Fresh, Whole	MIL TOUTE ESPECE Son	
2	Milk, Infant, Powdered	Mil Peni./Chandelle Grain Entier	
5	Milk, Sheep, Curds, Whole	Mil Peni./Chandelle Refus De Tamis	
5	Milk, Sheep, Fresh, Whole	Mil Peni./Chandelle Farine Sèchée	
5	Millet Bran	Mil Peni./Chandelle Farine Humide	
1	Millet, Bulrush	SORGHO Grain Entier	
1	Millet, Finger	SORGHO Refus De Tamis	
4	Millet, Finger, Grain Or Flour	SORGHO Farine Séchée Au Soleil	
5	Millet, Flour	SORGHO Farine Humide Ou Couscous	
5	Millet, Fritter	SORGHO Son	
5	Millet, Meal	SORGHO Couscous Avec Lalo Cuit	
4	Millet, Pearl, Flour, Hyv	MIL Beignet De Mil	
4	Millet, Pearl, Flour, Local	FONIO Pilé	
4	Millet, Pearl, Hyv	FONIO Grain Entier	
4	Millet, Pearl, Local	RIZ Blanchi Industriel	
5	Millet, Semolina	RIZ Brisures Industrielles	
5	Millet, Whole Grain	RIZ Traité Traditionnel	
3	Mint	RIZ Farine	
3	Mixed Fat, Animal/Hydrog Veg Oil	RIZ Pluvial Traité Traditionnel	
3	Molasses Stick	MAIS Mais Entier	
3	Molasses, Cane Sugar	MAIS Refus De Tamis	
3	Molasses, Date	MAIS Farine De Mais	
5	Mombin, Yellow	MAIS Son De Mais	
6	Monosodium Glutamate	BLE Farine De Blé Type Ext Dakar	
3	Mulberry	Ble Pain	
6	Mushroom	BLE DUR Macaroni Ou Pate	
6	Mushroom, Brown, Raw	BLE TENDRE FROMENT Pastel	
2	Mushroom, Corn	BLE Beignet De Blé (Sucré)	
6	Mushroom, Jew's Ear, Raw	BLE Biscuit	
6	Mushroom, White, Raw	BLE TENDRE FROMENT Pamiblé À 30%	
2	Mushrooms, Average	C.S.M C.S.M	
3	Muskmelon	SFSG Farine	
6	Mussel, Small	MANIOC Manioc Frais TA	
2	Mussels	MANIOC Manioc Frais PC	
3	Mustard	MANIOC Farine De Manioc Séchée	
4	Mustard Seeds	Igname	
1	Mutton, Cooked	IGNAME Farine Humide (12%)	
1	Mutton, High Fat, Cooked	Igname	
6	Mutton, Meat	PATATE Patate Douce TA	
1	Mutton, Medium, Cooked	PATATE Patate Douce  PC	
2	Myrtle	PATATE Farine De Patate Douce	
6	Nitta Tree Pods, Raw	POMME DE TERRE Pomme De Terre TA	
6	Noodle, Dried	POMME DE TERRE Pomme De Terre	
6	Noodle, Fresh, Not Dried	ARACHIDE Fraiche PC	
3	Noodles, Chinese	ARACHIDE Séchée En Coque	
6	Noodles, Mung Bean	ARACHIDE Séchée Décortiquée	
6	Nut, Almond-Like	ARACHIDE Grillée En Coque	
3	Nutmeg	ARACHIDE Grillée Décortiquée	
2	Oats	ARACHIDE Pate	
2	Oil	ARACHIDE Poudre	
6	Oil, From Animal Fat	ARACHIDE Tourteau Local	
4	Okra	CASSE FETIDE Graines Fermentées	
3	Okra	HARICOT Blanc En Grains Variétés	
5	Okra, Dried	LENTILLES Lentilles Séches	
5	Okra, Fresh	NIEBE Niébé Frais Ou Trempé	
3	Olive Oil	NIEBE Beignet De Niébé	
3	Olive, Black	NERE Graine Fermentée (NETETOU)	
3	Olive, Green	POIS DE TERRE Pois De Terre Frais	
2	Olives	POIS DE TERRE Sec En Poudre	
6	Omelette, Duck Egg	PETITS POIS Petit Pois En Boite	
3	Onion	COLA Cola PC	
1	Onion Tuber	GOURGE Graine PC	
4	Onion W/Stalks	GOURGE Poudre De Graines PC	
5	Onion, Fresh	NOIX DE PALME Noix De Palme	
5	Onion, Green	Aubergine Ta	
3	Onion, Green	Aubergine Pc	
3	Onion, Pickled	Ail Ta	
4	Onions	AMARANTHE Feuille Fraiche	
2	Onions, Red	ARACHIDE Feuilles Fraiches	
2	Onions, White	BAOBAB Baobab Feuilles Fraiches	
1	Orange	BAOBAB Poudre De Feuilles	
4	Orange	BAMBOU Feuilles Fraiches	
6	Orange	Betterave Rouge Ta	
3	Orange	Carotte Ta	
1	Orange Drink Concentrate  (Treetop)	Carotte Pc	
3	Orange Juice	Courge Citrouille Ta	
2	Orange Leaf, For Tea	Courge Citrouille Pc	
2	Orange, Average	CERATOTHECA Feuilles Fraiches	
2	Orange, Sour	CERATOTHECA Poudres De Feuilles	
6	Orange, Sweet	COURGE Feuilles Fraiches	
5	Orange, Sweet, Fresh-Ap	COURGE Fruit(Nadio)	
5	Orange, Sweet, Fresh-Ep	CASSE FETIDE Feuilles Fraiches	
2	Oregano	CASSE FETIDE Feuilles Séchées	
2	Oysters, No Shell	CORETE POTAGERE Feuilles Fraiches	
5	Palm Oil, Local	Chou	
5	Palm, African Oil Pulp Puree	CHOU Chou Feuille	
5	Palm, Nut	Chou-Rave	
2	Pancake Mix	EUPHORBE DU KAYOR Jeunes Feuilles	
2	Papaya	Figue	
6	Papaya	GOMBO Gombo Frais	
5	Papaya	GOMBO Gombo Sec	
6	Papaya Syrup	HARICOT Gousses Vertes Fraiches	
1	Papaya, Ripe	HARICOT Feuilles Fraiches	
1	Papaya, Unripe	MORMODICA Feuilles Fraiches	
6	Papaya, Unripe, Raw	MANIOC Feuilles Fraiches	
5	Parinarium Fruit	LEPTADENIA Feuilles Fraiches	
3	Parsley	LAURIER Feuilles Séchées	
5	Parsley, Fresh	KHOURIGNE Feuilles Fraiches	
3	Parsley, Pickled	LALO MBEUP Seve En 1/2 Liquide	
1	Passion Fruit	LALO MBEUP Seve Sechee	
2	Pastas	Lalo Dome	
3	Pea, Dry	NEVERDAYE Feuilles Fraiches	
6	Pea, Field, Immature	NIEBE Feuilles Fraiches	
6	Pea, Field, In The Pod, Immature (A)	NIEBE Feuilles Sechees	
6	Pea, Field, In The Pod, Immature (B)	Navet	
3	Pea, Garden	Navet	
3	Peach	OSEILLE DE GUINEE Infusion	
2	Peach, Canned, In Syrup	OSEILLE DE GUINEE Calice Frais	
2	Peach, White	OSEILLE DE GUINEE Calices Seches	
2	Peach, Yellow	OSEILLE DE GUINEE Feuilles Fraiches	
1	Peanut	OIGNON Frais TA (TA= PC*0.94)	
4	Peanut	OIGNON Bulbes Et Feuilles	
3	Peanut	PIMENT ROUGE Frais	
4	Peanut Oil	PIMENT ROUGE Sec	
6	Peanut Oil	PIMENT PILI PILI 1/2 Sec	
5	Peanut Oil, Local	PIMENT PILI PILI Sec	
5	Peanut Oil, Refined	PIMENT Feuilles Fraiches	
3	Peanut Sweets	POIVRON Frais	
5	Peanut, Dried In Shell	PERSIL Frais	
5	Peanut, Dried, Shelled	Poireau	
5	Peanut, Fresh-Ap	RONIER Pousse De Palmier	
6	Peanut, Immature, W/Shell	ORANGE DE BROUSSE Feuilles Fraiches	
5	Peanut, Local	SESAME Feuilles [FRAI]	
5	Peanut, Pate	Salade Verte	
5	Peanut, Powder	Salade Verte	
2	Peanut, Roasted	TOMATE AMERE Fruit	
5	Peanut, Roasted In Shell	TOMATE FRAICHE Fraiche Mure	
5	Peanut, Roasted, Shelled	TOMATE FRAICHE Sechee En Poudre	
6	Peanut, W/O Shell	Concentre De Tomate 28%	
6	Peanut, W/Shell	TOMATE CERISE Legume Frais	
2	Pear	TAMARIN Feuilles Fraiches	
3	Pear	FEUILLES TROPICALES Fraiches Non	
2	Pear, Canned	ANANAS Frais	
5	Peas, Canned	Avocat	
2	Peas, Green	Banane	
2	Pepper, Black	Banane	
3	Pepper, Black	BAOBAB Pulpe (PC= TA*0.28)	
5	Pepper, Black, Spice	BAOBAB Farine De Pulpe	
6	Pepper, Cayenne	Boscia	
3	Pepper, Green, Sweet	Citron	
3	Pepper, Green, Sweet, Pickled	CORDYLA Frais	
6	Pepper, Red	CORDYLA Sec	
2	Pepper, Red Cayenne	Cerise Du Senegal	
5	Pepper, Red Or Hot, Dried	Cola	
5	Pepper, Red Or Hot, Fresh	KAKI De BROUSSE	
3	Pepper, Red, Hot	Figue	
3	Pepper, Red, Hot, Pickled	Figue	
5	Pepper, Spice, 1/2 Dried	GOYAVE Frais	
5	Pepper, Spice, Dried	Icacina	
5	Pepper, Sweet, Fresh	JUJUBE Frais	
5	Pepper, White, Spice	JUJUBE Sec	
6	Persimmon	KARITE Pulpe	
5	Persimmon, Medlar	KARITE Pulpe	
3	Pigeon	Landolphia Made	
4	Pigeon Pea	Landolphia  Tol	
6	Pigeon Pea	LANNEA Fruit	
4	Pigeon Pea, Mashed Or Flour	MANGUE MURE Fruit	
1	Pigeon Peas, Cooked	MANGUE MURE Fruit	
1	Pigeon Peas, Green	MANGUE VERTE Fruit	
1	Pigeon Peas, Uncooked	NERE Pulpe Fraiche	
6	Pigeon, Gizzard	NERE Pulpe Séchée	
6	Pigeon, Heart	ARBRE TABATIERE Fruit	
6	Pigeon, Liver	ORANGE Fruit	
6	Pigeon, Meat	ORANGE Fruit	
3	Pigeon-Like Bird  (Yamam)	PAPAYE Fruit	
2	Pineapple	POMME CAJOU Fruit	
1	Pineapple	POMMIER DU CAYOR Fruit	
6	Pineapple	PLAMIER A HUILE Pulpe Cuite	
3	Pineapple	RONIER Fruit	
3	Pineapple Juice	Raisin Sec	
5	Pineapple, Fresh	SCLERO CARYABIREA Fruit	
3	Plain Mouled Sweets	TAMARIN FRAIS Fruit Frais	
6	Plaintain	TAMARIN SEC Fruit Sec	
6	Plaintain, Bawen, Raw	TAMARIN SEC Pulpe Séchée	
6	Plaintain, Bawen/Suluh	TAMARIN BLANC Fruit	
6	Plaintain, Big-Bellied	CITRON DE MER Fruit	
6	Plaintain, White, Raw	FRUIT DE BROUSSE NS Fruit Non	
6	Plaintain, Yellow	SUCRE DE CANNE Raffiné	
6	Plaintain, Yellow, Raw	SUCRE DE CANNE En Pain Blanc	
2	Plantain, Average	Bonbon	
2	Plantain, Macho	Miel	
2	Plantain, Tabasco	BOEUF Avec Os	
6	Plate Brush Fruit	BOEUF Sans Os	
3	Plum	BOEUF Séché Avec Os	
6	Plum, Java	BOEUF Séché Sans Os Ou Pillé	
2	Plum, Red	BOEUF Tripes De Boeuf	
5	Plum, Spiny	BOEUF Foie De Boeuf	
2	Plum, Wild	CHEVRE Avec Os Fraiche	
2	Plum, Yellow	CHEVRE Sans Os Fraiche	
4	Plums	CHEVRE Sans Os Sechée	
3	Pomegranate	CHASSE  BICHE Fraiche	
2	Pomegranate, Red	KOBO Ou BICHE Séchée	
3	Popcorn	LAPIN Sans Peau	
2	Popcorn, A	Ecureuil	
2	Popcorn, B	MOUTON Viande Fraiche Avec Os	
4	Poppy Seeds	MOUTON Viande Fraiche Sans Os	
2	Popsicle	MOUTON Viande Séchée Ou Pillé Sans	
3	Popsicles	MOUTON Tripes Fraiche De Mouton	
4	Pork	PINTADE Viande Fraiche	
5	Pork Fat	POULET Vidé Pret À Cuire	
2	Pork Skin, Fried	POULET Abats	
2	Pork W/Bone	PERDRIX Plumé Vidé Sans Os	
2	Pork W/O Bone	PORC Avec Os Frais	
2	Pork, Fatty, W/O Bone	PORC Sans Os Frais	
2	Pork, Feet	CHAMEAU Viande Fraiche	
1	Pork, High Fat, Cooked	Brochet De Mer	
1	Pork, Intestines & Stomach, Cooked	Capitaine	
1	Pork, Lean, Cooked	Capitaine	
2	Pork, Liver	CARPE Vidé	
1	Pork, Medium Fat, Cooked	Carpe	
5	Pork, Raw-Ap	Chinchard	
5	Pork, Raw-Ep	Carangue Du Senegal	
2	Pork, Sausage	Daurade A Point Bleu	
1	Porridge, Fermented	Daurade Rose & Grise	
6	Porridge, Store-Bought	Dente A Fil Long	
4	Potato	Ethmalose	
6	Potato	Poisson Electrique	
2	Potato, Average	Maquereau Bonite	
6	Potato, Black	Merou Bronze	
1	Potato, English, Cooked	Merou Bronze	
1	Potato, English, Raw	Mulet	
5	Potato, Fresh-Ap	Poisson Chien	
5	Potato, Fresh-Ep	SALANGANE FRAIS Vidé	
6	Potato, Starch	SARDINELLE Frais	
1	Potato, Strips, Fried	Silure	
2	Potato, Sweet, Average	THON Frais Vidé	
3	Potato, White	Truite De Mer	
3	Potato, White, Pickled	Tilapia Ou Carpe	
2	Potato, Yellow	Poisson Frais (Ni)	
2	Potatoes W/Green Sauce	POISSON SEC "GUEDJ" Séché	
4	Poultry	POISSON SEC "GUEDJ" Séché	
3	Poultry Liver	TAMBADIANG (NS) Séché	
3	Poultry Stomach	TAMBADIANG (NS) Séché	
3	Prickly Pear	SALANGANE SEC Sec	
2	Prickly Pear W/Seeds	"CARPE" Sec	
2	Prickly Pear, Sour	Beurre	
2	Prune	DAURADE GRISE Sec	
6	Pummelo	ETHMALOSE Séchée	
4	Pumpkin	OTOLITHE BOSSU Sec	
3	Pumpkin	LUTJANUS Sec	
3	Pumpkin Seed, Imported  (White Pep)	MULET Sec	
1	Pumpkin, Cooked	POISSON CHIEN SEC Sec	
1	Pumpkin, Raw	SILURE POISSON CHAT Séché	
6	Pumpkin, Raw	TILAPIA Sec	
2	Purslane	MEROU BRONZE Sec	
3	Purslane	POISSON SEC,FUME NS Sec,Fumé	
6	Quail, Meat	POISSON SEC,FUME NS Sec,Fumé	
5	Quail, Plucked, Clean, W/Bone	Mollusque	
1	Queen Nut	CRUSTACE FRAIS (NS) Frais	
2	Rabbit	CRABE Frais	
3	Rabbit	CRUSTACES Non Spécif Sèchés	
3	Rabbit Broth	LAIT FRAIS DE VACHE Frais	
1	Rabbit, Raw	LAIT 1/2 ECREMEVACHE En Bouteille	
5	Rabbit, Raw-Ap	LAIT CAILLE DE VACHE Entier	
2	Radish, Chinese	LAIT CAILLE DE VACHE 1/2 Écrémé	
6	Radish, Chinese, Raw	LAIT CONCENTRE Non Sucré	
3	Radish, Red	LAIT CONCENTRE Sucré	
3	Radish, White, Root And Leaves, Pickled	LAIT DE CHEVRE Entier , Frais	
3	Radish, White, Root And Leaves, Raw	LAIT DE CHEVRE Caillé,Entier	
5	Raisins	LAIT DE CHEVRE Caillé,Écrémé	
3	Raisins	LAIT DE BREBIS Frais , Entier	
2	Raisins W/O Seeds	LAIT DE BREBIS Caillé , Entier	
6	Rambai	LAIT EN POUDRE Écrémé	
6	Rambutan	LAIT EN POUDRE Entier	
6	Rambutan, From Aceh	Cerelac	
6	Raspberry	Fromage Hollande	
3	Raspberry	Oeuf	
6	Red Palm Oil	HUILE D'ARACHIDE Raffiné	
5	Red Sorrel Tea	HUILE D'ARACHIDE Locale	
2	Rice	HUILE DE PALME Locale	
3	Rice	Graisse De Porc	
6	Rice Bran	GRAISSE DE BOEUF Graisse	
2	Rice Drink	BEURRE DE VACHE Cru	
4	Rice Flakes	BEURRE DE VACHE Cuit	
3	Rice Starch	Beurre De Karite	
6	Rice, Black, Glutinous	BIERE EUROPEENNE Boisson	
5	Rice, Broken Industrial	COCA COLA Boisson	
6	Rice, Brown And White	CAFE , NESCAFE Sucré	
6	Rice, Brown, Bran	VIN DE MIL Boisson	
6	Rice, Brown, Flour	BIERE DE MIL Boisson	
6	Rice, Brown, Milled	VIN DE PALME Boisson Fermenté	
6	Rice, Brown, Pounded	VIN DE CAJOU Boisson	
6	Rice, Crust On Bottom Of Pan	VIN DE MIEL Boisson	
2	Rice, Flour	QUINQUELIBA Sucré	
6	Rice, Flour	ALCOOL LOCAL (Schoum Boisson	
5	Rice, Flour	THE VERT DE CHINE Sucré	
6	Rice, Flour, Dough	VIN ROUGE Boisson	
2	Rice, Fried	Sel Gemme	
2	Rice, Fried & Boiled	Sel Marin De Kaolack	
4	Rice, Grain Or Flour, Hyv	SEL LOCAL Fabrication Artisanale	
4	Rice, Grain Or Flour, Raw, Local,Milled	Cendre De Cuisine	
4	Rice, Hyv, Paddy	COLORANT ROUGE Poudre De Feul-Feul	
4	Rice, Local, Paddy	COMBRETUM (RATE) Feuilles Séchées	
5	Rice, Milled And Polished	CUBE MAGGY Poudre	
6	Rice, Mixture	CURRY Poudre	
6	Rice, Noodle	NESCAFE Poudre	
6	Rice, Plain, Boiled	CAFE En Graines	
1	Rice, Raw	GRAINE NOIRE (DIARE) Graine	
5	Rice, Red Native	GINGEMBRE Séché	
5	Rice, Undermilled	Gomme Arabique	
6	Rice, White, Glutinous, Flour	POIVRE NOIR Graine	
6	Rice, White, Glutinous, Milled	POIVRE BLANC Graine	
6	Rice, White, Glutinous, Pounded	Vinaigre D'alcool	
6	Rice, White, Milled	The Vert De Chine	
6	Rice, White, Pounded	PILI-PILI Sauce	
6	Rice, White, Steamed	Niebe	
3	Rose Water	Oignon	
2	Rue	Mombin Jaune	
2	Rye	Tassergal	
4	Safflower Oil	Ammonium Salt	
4	Safflower Seeds	Apple	
4	Sago Palm Starch	Apricot	
6	Sago Palm Starch	Apricot Juice	
5	Salad, Green	Artichoke	
5	Salad, Green	Biscuits, Assrtd Ready-Made	
2	Salt	Baking Soda	
4	Salt	Bread, Baladi, 85% Extraction	
3	Salt	Banana	
5	Salt  (Gemme)	Banana Flavor	
2	Salt, Bicarbonate Substitute	Barley	
1	Salt, Iodized	Basbousa	
5	Salt, Local	Beef, Medium Fat	
1	Salt, Non-Iodized	Beef, Fat (Lard)	
5	Salt, Sea	Beet, Root	
5	Sap Of Egyptian Doumpalm, Dried	Beleelah (Stewed Wheat)	
5	Sap Of Sterculia Tree, 1/2 Concentrated	Besisa	
5	Sap Of Sterculia Tree, Dried	Bone Broth	
6	Sapodilla  (Sawo Blusdru)	Bone Marrow Broth	
6	Sapodilla  (Sawo Duren)	Bouillon Cubes (Beef)	
6	Sapodilla  (Sawo)	Bouillon Cubes (Chicken)	
2	Sapote, Black	Brains	
2	Sapote, White	Broadbean	
2	Sapote, Yellow	Broadbean (Green)	
2	Sauce, Green	Brown Pep (Sudan)	
6	Sauce, Hot Chile	Buffalo Milk (Full Cream)	
5	Sauce, Pili Pili	Buns	
2	Sauce, Spicy, Mole	Burghul (Whole Or Ground)	
2	Sausage	Butter (Buffalo Or Cow)	
1	Sausage	Cabbage	
3	Sausage	Cake Yeast	
2	Sausage, Blood	Camel	
5	Savannah Bamboo Shoots, Fresh-Ep	Candy	
3	Seed  (Brown Pep, Sudan)	Carrot (Orange)	
5	Seed, Black	Carrot (Red)	
4	Semolina	Cauliflower	
3	Semolina	Celery	
3	Sesame Cake  (Halawa Tehinia)	Chard	
4	Sesame Oil	Chicken	
6	Sesame Oil	Chicken Broth	
2	Sesame Seed	Chicken Intestine	
4	Sesame Seed	Chicken Leg	
6	Sesame Seed	Chicken Or Poultry Fat	
3	Sesame Seed	Chickpea (White, For Cookg)	
3	Sesame Seed Paste  (Tehinah)	Chickpea (Yellow)	
3	Sesame Sweets	Chickpea Sweets	
5	Sfsg, Flour	Chicory	
6	Shallot	Chinese Noodles	
5	Shea-Butterseed, Fresh-Ap	Chocolate (Plain)	
5	Shea-Butterseed, Fresh-Ep	Cloves	
2	Sheep, Consomme	Coca Cola	
5	Sheep, Dried-Ep	Cocoa And Sugar Mix, Powder	
5	Sheep, Raw-Ap	Coconut, Ground	
5	Sheep, Raw-Ep	Coffee, Brewed	
2	Sheep, Tongue	Colacacia	
5	Sheep, Tripe	Coriander	
3	Shrimp Or Prawn	Coriander (Green)	
2	Shrimp, Cooked	Corn Flakes(Chapati W/ Maize Fl.)	
2	Shrimp, Dried	Corn Flour (96% Extraction)	
6	Shrimp, Dried	Corn Oil	
6	Shrimp, Fresh	Corn Starch	
2	Shrimp, Fresh Raw	Cottonseed Oil	
6	Shrimp, Small, Dried	Cow's Milk (Condensd,Sweet)	
6	Shrimp, Small, Fresh	Cow's Milk (Full Cream)	
5	Snail, Sea, Dried	Cow's Milk (Half Cream)	
6	Snakefruit	Cow's Milk (Skimmed)	
5	Snuffbox Tree Fruit	Cowpea	
5	Soapberry Tree Fruit	Cream	
6	Sorghum	Crispy French Bread Or Crumbs	
3	Sorghum	Cucumber	
5	Sorghum Bran	Cumin Seeds	
5	Sorghum, Couscous	Date (Black)	
5	Sorghum, Couscous With Lalo	Date (Red)	
1	Sorghum, Flour	Date (Yellow)	
5	Sorghum, Flour, Red	Dokka	
4	Sorghum, Grain Or Flour, Hyv	Dry Pea	
4	Sorghum, Grain Or Flour, Local	Duck	
4	Sorghum, Green	Duck Broth	
5	Sorghum, Meal	Egg (Whole, Imported)	
5	Sorghum, Semolina	Egg White	
5	Sorghum, Semolina, Red	Egg Yolk	
5	Sorghum, Whole Grain	Eggplant (Black)	
5	Sorghum, Whole Grain, Red	Eggplant (Black, Greek)	
5	Sorrel, For Tea	Eggplant (White)	
5	Sorrel, Fresh Calices	Eggs, Duck (Whole)	
2	Soup, Pasta	Eggs, Hen (Whole, Local)	
6	Soursop	Fenugreek	
6	Soy Sauce	Fenugreek (Green)	
4	Soybean Oil	Fetir	
6	Soybean, Black	Fetir Meshated	
6	Soybean, Top Of Milk, Dried	Figs	
1	Soybean, Uncooked	French Bread (70% Extraction)	
6	Soybean, Yellow	French Bread With Sesame	
2	Spearmint, For Tea	Garden Pea	
3	Spice Mixture  (Dokka)	Garden Rocket (Roka)	
6	Spice, Leaf	Garlic	
6	Spices	Ghee (Butter Oil)	
6	Spices, For Instant Noodles	Ginger Ale	
4	Spices, Mixed	Goat's Milk	
2	Spinach	Golden Samphire	
3	Spinach	Goose	
4	Spinach, Cooked	Goose Broth	
3	Spinach, Pickled	Grape (Varieties)	
4	Spinach, Raw	Grape Leaves	
3	Spleen	Green Bean	
2	Squash Seeds	Green Pepper (Sweet)	
5	Squash Seeds, Powdered-Ep	Guava	
5	Squash Seeds, Raw-Ep	Guava Juice	
2	Squash, Castile	Habhan	
6	Squash, Chayote, Raw	Halawa Tehinia(Sesame Cake)	
2	Squash, Chayote, W/O Spines	Hazel Nut	
2	Squash, Chayote, W/Spines	Head Meat (Lamb)	
2	Squash, Creole	Heart	
5	Squash, Deep Yellow, Fruit	High Fat Fish	
2	Squash, Pumpkin	Honey	
3	Squash, Summer	Ice Cream (Varieties)	
5	Squash, Summer, Fresh-Ap	Intestine	
5	Squash, Summer, Fresh-Ep	Jam (Varieties)	
2	Squash, Zucchini	Jew's Mallow	
6	Squid, Fresh	Joint Broth	
2	Squirrel	Karate	
5	Squirrel	Kataif (Arabic Sweets)	
6	Squirrel, Meat	Kidney	
6	Starfruit	Kidney Bean	
5	Sterculia Fruit	Konafa (Arabic Sweets)	
3	Stomach	Lamb	
3	Stomach Broth	Lamb Broth	
2	Strawberry	Lamb Fat (Tallow)	
6	Strawberry Flavored Drink	Leek (Dried)	
1	Sugar	Lemon (Sweet)	
4	Sugar	Lentil (Peeled)	
3	Sugar	Lentil (Whole)	
6	Sugar  (Supra)	Lettuce	
3	Sugar Cane Juice	Lime	
4	Sugar, Brown	Lime Juice	
2	Sugar, Brown, Cones	Liver	
6	Sugar, Brown, Not Yet Purified	Low Fat Fish	
6	Sugar, Cane, Refined	Lung	
5	Sugar, Cane, Refined	Lupine	
5	Sugar, Cane, White, Loaf	Macaroni	
6	Sugar, Coconut Palm	Mafrouka	
6	Sugar, Palm	Malban Sweets	
2	Sugar, Refined	Azucar Refinada	
6	Sugar, Rock Crystals	Mallow	
2	Sugarcane	Mandarine	
1	Sugarcane	Mango	
4	Sugarcane	Mango Juice	
6	Sugarcane	Melon (Cantalope)	
4	Sugarcane Juice	Melon (Muskmelon)	
4	Sugarcane Syrup	Mint	
3	Sugared Wheat Fritters  (Mishabek)	Mish (Skimmed Milk)	
3	Sugared, Baked Wheat Dough  (Konafa)	Mish (Whole Milk)	
4	Sunflower Seeds	Mishabek (Ready-Made)	
3	Sweet Bread  (Basbousa)	Mixed Anim. Fat/Hydrog. Veg. Oil	
3	Sweet Bread  (Besisa)	Molasses (Cane)	
3	Sweet Bread  (Fetir)	Molasses (Date)	
3	Sweet Bread  (Karate)	Molasses Stick	
3	Sweet Fruit/Nut Bread, Fried  (Kataif)	Mulberry	
3	Sweet Potato	Mustard	
1	Sweet Potato, Cooked	Nutmeg	
5	Sweet Potato, Flour	Okra	
5	Sweet Potato, Fresh-Ap	Olive (Black)	
5	Sweet Potato, Fresh-Ep	Olive (Green)	
6	Sweet Potato, Purple	Olive Oil	
1	Sweet Potato, Raw	Onion	
6	Sweet Potato, Red-Orange	Onion (Green)	
6	Sweet Potato, White	Orange	
6	Sweet Potato, Yellow	Orange Juice	
6	Sweet Snack, "Pearl"	Parsley	
4	Sweets	Peach	
2	Swiss Chard	Peanut	
1	Swiss Chard	Peanut Sweets	
6	Syrup	Pear	
3	Syrup	Pepper (Black)	
2	Taco W/Fava Beans	Pepsi Cola	
2	Tamales W/O Meat	Pigeon	
2	Tamarind	Pineapple	
4	Tamarind	Pineapple Juice	
3	Tamarind Tea	Plain Mouled Sweets	
5	Tamarind, Fruit, Dry	Plum	
5	Tamarind, Fruit, Fresh	Pomegranate	
5	Tamarind, Pulp, Dry	Popcorn	
6	Tamarind, Ripe	Popsicles	
5	Tamarind, Velvet, Fruit	Poultry Liver	
1	Tangerine	Poultry Stomach	
6	Tapioca, Flour, Dough	Prickly Pear	
3	Taro	Processed Cheese	
6	Taro, A Variety Of, Starch	Pumpkin	
1	Taro, Cooked	Purslane	
1	Taro, Raw	Rabbit	
6	Taro, Raw  (Talas)	Rabbit Broth	
6	Taro, Stalk, Raw	Radish (Red)	
6	Taro, Starch	Radish (White,Root+Leaves)	
6	Taro-Like Tuber, Large	Raspberry	
1	Tea	Red Pepper (Hot)	
6	Tempeh, Fried	Rehydran	
6	Tempeh, Lead Tree Bean	Rice	
6	Tempeh, Made From Soybean Byproduct	Rice Starch	
6	Tempeh, Soybean	Rose Water	
6	Tempeh, Soybean, Fully Ripened	Runner Bean (Green)	
6	Tempeh, Sword Bean	Rural Bread (Wheat:Corn=1:1)	
6	Tempeh, Velvet Bean	Rural Bread (Wheat:Corn=1:2)	
1	Termite	Rural Bread (Wheat:Corn=2:1)	
2	Thyme	Rural Bread (Wheat:Corn=3:1)	
3	Thyme	Rural Bread (Wheat:Corn=3:2)	
2	Toast	Rural Bread (Wheat:Corn=4:1)	
6	Toddy, Coconut Palm, Unfermented	Rural Bread (Wheat:Corn=7:1)	
4	Toddy, Fermented	Sahlab	
6	Toddy, Sugar Palm, Unfermented	Salmon	
4	Toddy, Sweet	Salt	
3	Toffee	Sardine (Cnd In Tom.Sauce)	
6	Tofu	Sausage	
6	Tofu, Fried	Semolina	
2	Tomato	Sesame Seed	
3	Tomato	Sesame Sweets	
2	Tomato Base, Knorr	Shih (Herb Tea)	
3	Tomato Ketchup	Shrimp Or Prawn	
6	Tomato Sauce	Skimmed Cheese	
5	Tomato, Bitter	Sorghum	
5	Tomato, Cherry, Fresh	Spinach	
5	Tomato, Concentrate 28%	Spleen	
2	Tomato, Green	Squash (Summer)	
1	Tomato, Green	Stomach	
4	Tomato, Green	Stomach Broth	
3	Tomato, Pickled	Sugar	
5	Tomato, Powdered	Sugar Cane Juice	
1	Tomato, Ripe	Syrup (Varieties)	
4	Tomato, Ripe	Taamia	
6	Tomato, Ripe	Tea, Anise (Prep. W/ Water)	
5	Tomato, Ripe, Fresh	Tea, Black	
1	Tomato, Tree	Tea, Caraway	
6	Tomato, Unripe	Tea, Carcadeh	
3	Tongue	Tea, Cinnamon	
2	Tortilla, Average	Tea, Fenugreek	
2	Tortilla, Black Maize	Tea, Tamarind	
2	Tortilla, Maize & Wheat	Tehinah (Decort. Sesame)	
2	Tortilla, Wheat	Thyme	
6	Tripe	Toffee	
6	Tuber, Bitter	Tomato	
2	Turkey	Tomato Ketchup	
2	Turkey W/Spicy Sauce (Mole)	Tongue	
3	Turkey, Cock	Turkey (Cock)	
2	Turnip	Turnip	
3	Turnip	Vanilla Extract	
3	Turnip, Pickled	Veal	
5	Turnip, Root, Fresh-Ap	Vegetable Oil (Hydrogenated)	
5	Turnip, Root, Fresh-Ep	Vinegar	
1	Turnover, Meat	Watercress	
1	Turnover, Potato	Watermelon	
6	Vanilla	Watermelon Seed	
3	Vanilla Extract	Wheat Flour (70% Extraction)	
3	Veal	Wheat Flour (85% Extraction)	
2	Vegetable Fat	White Bread (Arabic, 70% Extr.)	
1	Vegetable Fat, Cowboy	White Cheese (Full Cream)	
1	Vegetable Fat, Kapra	White Cheese (Half Cream)	
1	Vegetable Fat, Kimbo	White Maize	
3	Vegetable Oil, Hydrogenated	White Pep(Impor.,Pumpkin Seed)	
2	Vegetables, Mixed	White Potato	
6	Vegetble Oil	Yamam (Birds Like Pigeons	
4	Vermicelli	Yellow Maize	
6	Vermicelli	Yogurt	
3	Vinegar	Tekokak	
5	Vinegar, Wine	Gula Merah Tebu Belum Dimurnikan	
2	Walnuts	Ikan Bambangan	
5	Water Buck Or Gazelle, Dried	Jahe	
6	Water Buffalo Fat	Kelapa Ampas	
6	Water Buffalo, Blood, Coagulated	Lemonade	
6	Water Buffalo, Liver	Ikan Hiu	
6	Water Buffalo, Meat	Telur Ikan	
6	Water Convolvulus, Raw	Lemak Kerbau	
6	Water Ice	Otak	
2	Watercress	Katul Beras	
3	Watercress	Rambutan Aceh	
6	Watercress, Raw	Ikan Lukas Mentah	
2	Watermelon	Es Mambo/Es Lilin	
4	Watermelon	Sawo Duren	
6	Watermelon	Pisang Angle	
3	Watermelon	Anggur Hutan	
3	Watermelon Seed	Ikan Pindang Banjar	
6	Watermelon, Unripe	Ikan Pindang Benggol	
3	Wheat Flour, 70% Extraction	Ikan Pindang Juwi	
3	Wheat Flour, 85% Extraction	Permen	
5	Wheat Snack	Nasi Putih Kukus	
2	Wheat, Bread Flour	Tahu Goreng	
1	Wheat, Dough, Deep Fried	Tempeh Goreng	
2	Wheat, Flour	Nasi Liwet	
6	Wheat, Flour	Ikan Pindang Layang Goreng	
5	Wheat, Flour, 72% Extraction	Telur Itik Dadar	
1	Wheat, Flour, All-Purpose, 72% Extract.	Salmon	
6	Wheat, Flour, Dough	Date (Red)	
4	Wheat, Flour, Local Or Hyv	Date (Black)	
4	Wheat, Flour, Maida	Guava Juice	
2	Wheat, Flour, Refined	Grape (Varieties)	
2	Wheat, Flour, Refined, 74% Extraction	Beef, Medium Fat	
5	Wheat, Fritter	Cow's Milk (Full Cream)	
5	Wheat, Fritter, Sweet	Cow's Milk (Half Cream)	
4	Wheat, Hyv	Cow's Milk (Skimmed)	
4	Wheat, Local	Sweet Potato	
3	Wheat, Stewed  (Beleelah)	Salmon	
6	Wine	Cabbage	
2	Wine, 10% Alcohol	Radish (White,Root+Leaves)	
2	Wine, 45% Alcohol	High Fat Fish	
5	Wine, Cashew Nut	Low Fat Fish	
5	Wine, Honey	White Potato	
5	Wine, Millet	Cucumber	
5	Wine, Palm	Eggplant (Black, Greek)	
5	Wine, Red	Eggplant (Black)	
2	Wolf's Bane	Garlic	
6	Yam	Onion	
5	Yam	Tomato	
1	Yam, Cooked	Carrot (Orange)	
6	Yam, Elephant, Raw	Cauliflower	
6	Yam, Goa	Green Pepper (Sweet)	
1	Yam, Raw	Lettuce	
6	Yam, Raw	Parsley	
5	Yam, Winged, Flour	Cabbage	
5	Yam, Winged, Fresh	Chicory	
3	Yeast, Cake	Red Pepper (Hot)	
3	Yogurt	Spinach	
1	Zucchini	Turnip	

GUIDELINES FOR MODIFYING OR CREATING A CROSS-REFERENCE INDEX

A.	Create a list of all items for which nutrient composition data are needed.  This list may have been created at the beginning of a project if consumption patterns are reasonably well-known in advance (e.g., based on previous projects or a pilot survey), and needs only to be expanded to include unexpected items and ingredients encountered during the conduct of the study.  If little is known about the study population's consumption patterns, the list will of necessity be built as the project proceeds.

B.	Describe and identify each food item on the list.  This information is needed to determine if a food item is currently on the cross-reference index, and if not, to match the item to the appropriate International Minilist food item.  A complete food item description should include the following:

1.  	Scientific name (genus and species)
2.  	Common English/American name
3.  	Part of the item consumed (leaf, fruit, leg, etc.)
4.  	Form in which the amount consumed of the item was weighed:
a.	Raw or cooked (and method of cooking); for foods like grains and legumes, this is often specified as wet or dry weight.
b.	As purchased (AP; includes refuse such as bone and peel) or edible portion only (EP).
5.	For flesh foods and dairy products, it is useful to determine the approximate fat content.
6.	For some foods (primarily fruits and vegetables), the maturity, color and variety are needed for a complete description.
7. 	For foods that have nutrients added for enrichment or fortification, these levels must be recorded (e.g., from label declaration or governmental regulation).  The content of all nutritional supplements consumed by the population also must be recorded.

C.	For each food item, determine if an appropriate entry exists in the Country-Specific Food Documentation File (see Section I; a text copy of this file is included on the distribution disk). All foods in the Documentation File also appear in the Cross-Reference Index.  A list of these foods (the consolidated food list) is given in the previous section (Section II).  If no appropriate entry is found, it will be necessary to change the existing Cross-Reference Index (details of this procedure are given on page 11 of the User s Guide to the Operation of the WorldFood Program).  Although it is not required for operation of the program, it is recommended that the Documentation File be updated whenever the Cross-Reference Index is changed.

1.	If an exact match is found, no further action is needed, although a new entry with the country-specific name may be desirable.
2. 	If the food item is found, but the form of the food is incorrect (e.g., the existing item is cooked, but the new food item is weighed raw), then a new entry with the modified factor(s) must be made.  For example, a mature legume that is weighed raw would have a factor of approximately 2.5 when indexed to a cooked legume on the IML  (during cooking, the weight of the raw legume increases 2.5 times due to absorption of moisture, and thus, per 100 grams, the raw legume has 2.5 times as much of each nutrient as the cooked legume).  Note that cooking losses (e.g., of vitamins) have been deducted for all foods on the IML that are normally eaten cooked, so it is not necessary to consider these losses when modifying the Cross-Reference Index - only changes in weight need be considered.  
3. 	If the food item does not exist on the current food list, then it is necessary to determine the most appropriate index food(s) on the IML and whether factors are needed, and then to enter the new item on the Cross-Reference Index.  Following are the usual steps in this process:

a.   	Locate valid information on the composition of the food, or on a closely comparable item.

1. 	Consult national and international tables of food composition.
2. 	If possible, analyze representative samples for proximate composition and key nutrients, particularly if the food item is widely consumed.
          
b.	Compare the composition of the new food item with that of the IML foods, matching as closely as possible on "classifying" nutrients within a food category (see following table for a list of these nutrients).

1. 	If a comparable item is identified, enter the IML code, and factor if needed.
2. 	If no single IML item is a good match, determine if a combination of items is appropriate (e.g., a combination of milk and butter oil for rich cream).  If so, enter the IML codes and appropriate factors to construct the mixture. 

Note that fortified and enriched foods can be constructed as mixtures by using the special IML items available for this purpose, as can dietary supplements.  Fermented foods also can be constructed using the IML fermentation entry.

3.	If no single IML item, and no combination of items is appropriate, consider adding a new item to the local copy of the IML (for consistency, we do not recommend modifying the current IML values; a new item, with a new food code and food name, should be added, even if only a few nutrient values are changed).  Valid values for each of the 53 nutrients must be located or imputed, either from entries on the IML, or from other reliable sources of data.  The source of values should be documented.

Table of Suggested Classifying Factors

Legumes:		Protein, Fat, Folate, Niacin

Nuts and seeds:  	Protein, Fat, Polyunsaturated/Monounsaturated/Saturated Fatty Acids, Lysine

Fats and oils: 	Polyunsaturated/Monounsaturated/Saturated Fatty Acids, Vitamin A, Vitamin E, Vitamin D

Dairy:  		Water, Carbohydrate, Protein, Fat, Calcium, Vitamin A, Riboflavin

Eggs: 			Protein, Fat, Cholesterol, Vitamin A

Meat, poultry, insects:	Protein, Fat, Iron, Zinc, Vitamin B12 + for Organ  meats:  Vitamin A, Folate, Cholesterol

Fish (fin):		Raw EP Fat, Protein, Vitamin A, Vitamin B12, Zinc, Niacin

Crustacea:  		Protein, Fat, Carbohydrate, Zinc, Vitamin B12, Vitamin A,  Copper

Fruits:  		Water, Carbohydrate, Vitamin A, Vitamin C 

Sugars and sweets:  	Water, Carbohydrate, Calcium, Iron, Zinc, Fat

Beverages:  		Carbohydrate, Alcohol, Derivation (Plant sap/cereal/fruit)

Cereals:   	Protein, Fat, Iron, Zinc, Lysine, B Vitamins, Fiber, Fermentation, Yeast-leavening

Starchy Roots, Tubers and Fruits:  Carbohydrate, Water, Protein, Vitamin A, Vitamin C, Fermentation

Vegetables:  		Vitamin A, Vitamin C, Carbohydrate, Protein, Folate

USER’S GUIDE TO THE INTERNATIONAL MINILIST
INTRODUCTION

A.  Background
The original UCB Minilist, developed in the late 1960s, was an abbreviated table of composition of common US foods which included complete information on 36 nutrients (1).  The premises on which the development was based were that a single food could serve as a proxy for a class of similar foods -- that is, foods, that are alike in content of well-known nutrients -- and that the
similarity would extend to the less-studied nutrients.  Values for the less-studied nutrients could, therefore, be derived from any food in the food class.  For nutrients in common, intakes
calculated from the Minilist were not significantly different from those calculated using the more extensive USDA tables (2) and analysis of diet composites confirmed that estimates of
protein, zinc and copper were reasonable (3).  Refinements were made to the Minilist by subsequent investigators and the database is still in use (4).
The need for an international equivalent of the UCB Minilist became apparent in conjunction with analysis of the findings from the Collaborative Research Support Program on Nutrition and Human Function (NCRSP).  Each of the three projects involved in the NCRSP (located in Egypt, Kenya and Mexico) developed a nutrient database corresponding to the local food consumption patterns
using compositional information from national centers (in Egypt and Mexico) and international tables dating from the 1950s and 1960s.  Preliminary reports from each project suggested that some outcome measures were related to dietary quality (as indicated by the proportion of animal products and fat in the diet) as well as quantity.  To explore the questions of quantity and quality, it was necessary to estimate intake of a broad array of micronutrients, the values for most of which were incomplete in the existing files.  This need led us to develop an international minilist (INT Minilist) that was used successfully to investigate nutrient intakes in all three locations (5).  Foods consumed in the three locations were cross-referenced to a list of 234 representative foods (or combinations of these foods).  Nutrient intakes computed using the INT Minilist foods were in substantial agreement with values computed by the projects from their own databases for nutrients in common.  The calculated values for the full array of 48 nutrients in the INT Minilist database were judged adequate for further analytical purposes.
The success of the INT Minilist in identifying nutrients likely to be inadequate in children's diets in Egypt, Kenya and Mexico (6) resulted in more general interest in use of this methodology elsewhere.  Thus, one component of the present project was to develop an international food  composition database suitable for use in a variety of locations.

B.  Revision of the INT Minilist
Several steps were taken to improve the general utility of the INT Minilist; the resulting revision is now refered to as the IML.  Our first step was to review the cross-reference files for the original three countries, to identify food items that lacked general utility.  These were reviewed and modified or deleted.  All nutrient-fortified or enriched food items were removed from the list as were almost all industrially processed foods.  Nutrients commonly used for food-fortification (or as dietary
supplements) were added as individual entries that could be used to create formulae for any fortified products reported in dietary surveys.
Entries for the staple foods -- those that supply half or more of the energy in diets in less-developed countries (LDCs) -- were reviewed.  We concluded that the new IML should include all the principal staples (or closely-matched proxies) irrespective of whether or not these foods appeared in the six country surveys.  Grains and flours of different extraction rates, starchy roots, tubers and fruits and a few common prepared foods (white bread, tortillas, pasta, potato crisps, gari etc.) were included.
Each food group was examined for the quality and scope of information with particular reference to the nutrients for which the group is expected to make significant contributions.  Usually it was possible to identify more than one food that could represent a sub-group of similar foods.  In that case, preference was given to a food that is itself widely consumed and for which nutritional information was most complete.  Selection of foods was an iterative process, with changes being made as necessary to accommodate foods reported in the six country surveys. 
A few foods were added that we predict will be needed in the future (e.g. seaweeds).  Some foods were added that are not necessarily widely consumed but make unique nutrient contributions where they are.  These foods often derive from exploitation of local resources that are not used or are not present in western developed countries (e.g. plant saps, tree leaves, larvae).  A few other foods were included to facilitate the formulation of mixtures to match items in a given survey (e.g. fatty beef can be created by a formula of lean beef and beef tallow). 
Most nutrient values were taken directly or indirectly from databases of the United States Department of Agriculture (7) unless there was a valid reason for rejection of the USDA entry, or the item was not included in the USDA databases, or the nutrient was not listed by the USDA.  Entries were checked against other tables of food composition and other published and unpublished sources (8).  USDA values were rejected if they were inconsistent with other reliable sources (especially if the number of samples analyzed was small or if much newer data existed) or were internally inconsistent (e.g. between raw and cooked products).  USDA values were sometimes adjusted to take account of milling or cooking losses estimated from other sources.  For a few foods, entries are an average of USDA and other published values.  Values for about 10% of the foods in the new IML are derived entirely from non-US sources. 
The information in the IML is not as secure for some foods and nutrients as for others.  Among food groups, information is weakest for finfish and shellfish; data are sparse for several of the vitamins, and differences due to seasonal changes in composition and geographic location of fish cannot be taken into account with present information.  There are significant gaps in information pertaining to foods not frequently consumed in developed countries.  Among the micronutrients information is most frequently lacking or suspect for trace minerals, vitamin A, the lesser-studied B vitamins (especially vitamin B12 and folate), and vitamins C and E.  There is little or no information on nutrient retention in foods prepared by traditional LDC methods of extraction, fermentation and drying. 
Absent definitive information, we have exercised judgment in entering nutrient values.  We have applied the USDA nutrient retention figures to adjust for cooking losses where data were found only for raw products.  In a few cases, preparation losses were calculated for the two to five vitamins listed in the older FAO tables and these estimates were applied to other nutrients in the same product.  Values for vitamin A that had been derived from conversion of International Units to retinol equivalents usually were rejected as overestimating true values.  High values for iron often reflect contamination with dust and soil; high values were rejected in favor of USDA and British values on the assumption that such iron is essentially unabsorbable. 

Endnotes

1) Pennington, JA.  1973.  Guide to Foods and Food Nutrients.  Doctoral dissertation, University of California, Berkeley 130 pp + appendices; Pennington J. 1976.  Dietary Nutrient Guide.  Westport, CT:  AVI Publishers.

2) US Department of Agriculture 1963.  Compositions of Foods - Raw, Processed, Prepared.  Agr. Handbook No. 8, Washington DC:  US Govt. Printing Office; and 1976-89 revised editions, Handbooks 8-1 through 8-20 and supplements.

3) King, JC, Todd, KM, Costa, F, Fong, A, Calloway, DH.  1981.  Zinc and copper intakes of healthy young men consuming self-selected diets.  Fed. Proc. 40(3): 868 (Abstr.); and unpublished, University of California, Berkeley. 

4) Murphy SP.  1984.  Dietary Correlates of Trace Element Status for Young Women in NHANES II.  Doctoral Dissertation, University of California, Berkeley  (Appendices with revised Minilist values and substitution index for 1267 U.S. Foods); Murphy, SP, Calloway, DH.  1986.  Nutrient intakes of women in NHANES II, emphasizing trace minerals, fiber and phytate.  J Am Diet Assoc 86: 1366-72.

5) Murphy SP, Calloway DH.  1991.  Development of a database for the Nutrition CRSP project.  In:  Stewart MR, ed.  Proc. of the Fifteenth National Nutrient Databank Conference, Ithaca, NY:  The CBORD Group, p. 125-130.  Ms. Birgit Liebl contributed greatly to this work which was supported by USAID Cooperative Agreement #DAN 1309-A-00-9090-00.

6) Beaton, GH, Calloway, DH, Murphy, SP.  1992.  Estimated protein intakes of toddlers:  predicted prevalence of inadequate intakes in village populations in Egypt, Kenya and Mexico.  Am J Clin Nutr 55:902-911; Murphy, SP, Beaton, GH, Calloway, DH.  1992.  Estimated mineral intakes of toddlers:  predicted prevalence of inadequacy in village populations in Egypt, Kenya and Mexico.  Am J Clin Nutr 56:565-572; Calloway, DH, Murphy, SP, Beaton, GH, Lein, D.  1993.  Estimated vitamin intakes of toddlers:  predicted prevalence of inadequacy in village populations in Egypt, Kenya and Mexico.  Am J Clin Nutr 58:376-84.

7) In addition to the references cited in note 2 (above), we consulted the USDA Nutrient Database for Standard Reference, Release 10, 1992; the USDA Individual Survey Nutrient Database, Release 5, 1993; and the USDA Household Survey Nutrient Database for NFCS 1987-88, 1991.

8) Sources consulted included FAO tables for the Near East (1982); the INCAP/ICNND tables for Latin America (Leung et al. 1961); McCance and Widdowson's The Composition of Foods (Holland et al., 1991); Composition of Foods, Australia (1989); Chinese Food Composition Tables (Ershow and Wong-Chen, J. Food Comp. and Anal. 3:189-434, 1990); Chemistry of Tropical Root Crops (Bradbury and Holloway, 1988); The composition of Foods Commonly Eaten in East Africa (West, Pepping and Gibson, 1968); Tables of Composition of Australian Aboriginal Foods (Miller, James and Maggiore, 1993); and others, as well as the references cited above.  See Attachment A for a full list of references.

II.  Abbreviations Used in the IML Documentation and Database

A. Nutrients and Food Descriptions:

     AA, aa         amino acids
     AP             edible portion
     à-toc          alpha-tocopherol
     B1             thiamin
     B2             riboflavin
     B6             vitamin B6
     B12            vitamin B12
     á-caro         beta carotene
     Ca             calcium
     calc           calculated
     carb           carbohydrate
     caro           carotene
     CHO            carbohydrate
     chol           cholesterol
     ckd            cooked
     Cu             copper
     cys            cystine
     DF, dfiber     dietary fiber
     enr            enriched
     EP             edible portion
     ess AA         essential amino acids
     F              factor used in calculation
     FA, fa         fatty acids
     Fe             iron
     fol            folate
     K              potassium
     lys            lysine

     met            methionine
     Mg             magnesium
     min            mineral(s)
     Mn             manganese
     Na             sodium
     N              nitrogen
     nia            niacin
     P              phosphorus
     panto          pantothenic acid
     pro            protein
     refuse         inedible portion
     ret'n          retention (factor)
     ssp            species
     thr            threonine
     trp            tryptophan
     unckd          uncooked
     unenr          unenriched
     vit            vitamin(s)
     Zn             zinc

B. References (see Attachment A, Key to Source Codes for Nutrient
Values, for full citations)

     FAO/EA         Leung et al., 1972 (ref 18)
     FAO/Afr        Leung et al., 1968 (ref 11)
     HERR #48       Matthews et al., 1987 (ref 24)
     HH survey      USDA Household Survey Nutrient Database (ref
                    6)
     INCAP/Lat Am   Leung and Flores, 1961 (ref 32)
     IML            International Minilist
     L & K          Lorenz and Kulp, 1991 (ref 20)
     M & M          Miller et al., 1993 (ref 42)
     McL & W,       McLaughlin and Weihrauch, 1979 (ref 21)
     McL & Weihrauch
     McC & W,       McCance and Widdowson, 1991 or 1978, (ref 13
                    or 16)
     McW
     NDBUSDA        Individual Survey Nutrient Database (ref 2)
     NIN            Gopalan et al., 1989 (ref 10)
     Prov, provis   Provisional vitamin D table from USDA (ref
                    30)
     SDB rel 5      USDA Individual Survey Nutrient Database (ref
                    2)
     USDAU.S.       Department of Agriculture Standard Reference
                    Nutrient Database (ref 1)

III.  International Minilist Food Item Documentation

Name  Almonds, dried
IML#  8
Scientific Name  Prunus dulcis
Sources of Nutrient Values
     USDA #   12061
   Other    Vit E = 24.0    McL. & Weihrauch, 1979
        phytate = 2580 Oberleas, 1983
        sucrose = 5.0  HERR # 48

Name  Amaranth, whole grain, dry
IML#  8107
Scientific Name  Amaranthus spp.
Sources of Nutrient Values
   USDA #  20001
   Other   Calculate vit. retention (%) as per USDA rice: 
             B1 = 80
             B2 = 90
             Nia = 100
             B6 = 95
             Fol = 70
        Calculate panto retention (%) as per USDA cereal:  Panto = 85
        Vit A          assumed zero
        sucrose = 0.1  HERR # 48
        Vit E = 0.7    
           imputed from brown rice (0.2) x 3.34 (concentration factor)
        phytate = 875  
           imputed from brown rice (262) x 3.34 (dry solids ratio 90.2/27)

Name  Apple, raw, with skin
IML#  13
Scientific Name  Malus sylvestris
Sources of Nutrient Values
   USDA #  9003
   Other     Vit E = 0.6    from SDB rel 5 # 6310100
        phytate = 63   from Oberleas & Harland, 1981
        sucrose = 3.3  from HERR # 48

Name  Apricots, dried, uncooked
IML#  8020
Scientific Name  Prunus armeniaca
Sources of Nutrient Values
   USDA #  9032
   Other     Vit E = 0.0    from SDB rel 5 # 6210410
        phytate   assumed 0
        sucrose = 6.4  from HERR # 48
Name  Ash, culinary, plant sources
IML#  8120
Sources of Nutrient Values
   Calloway, DH, RD Giaque and FM Costa. Ecol Food & Nutr 3:203-211, 1974.  Sample #12, bean-
   pod (Phaseolus spp.) ash.
        Ash = 89.7 g per 100g.
        water = 10.2g
        N = 0.091g
        Na = 0.113g
        K = 12.80g
        Ca = 13.20g
        Mg = 3.42g
        P = 0.958g
        Mn = 15.9mg
        Fe = 572.0mg
        Cu = 8.7g
        Zn - 28.7mg
        All vits impute = 0  also carb, fat, fiber, sucrose
        Assume kcal = 0

Name  Avocado
IML#  64
Scientific Name  Persea americana
Sources of Nutrient Values
   USDA #  09037
   Other     vit A = 6 RE   Mangels et al, 1993
        phytate   assumed 0
        sucrose = 0.1  from HERR # 48
        Vit E = 1.3    from SDB rel 5 # 6310501
Refuse %  29

Name  Banana, raw, ripe
IML#  141
Scientific Name  Musa x paradisiaca
Sources of Nutrient Values
   USDA #  9040
   Other     Vit E = 0.3    from SDB rel 5 # 6310701
        phytate = 0    from Oberleas & Harland, 1981
        sucrose = 6.5  from HERR # 48
Refuse %  35
Name  Barley, whole grain, dry
IML#  8108
Scientific Name  Hordeum vulgare
Sources of Nutrient Values
   USDA #  20004
   Other     niacin         USDA # 20005
        panto          USDA # 20005
        D fiber = 17.3 USDA v. 20, p. 11
        vit E = 0.57   USDA v. 20, p. 13
        sucrose = 0.3  imputed from whole wheat flour (HERR # 48)
        vit A          assumed 0
        niacin = 4.99  NDB rel. 5 # 5620040 * 4.16
        phytate = 875  midpoint of range in Reddy et al, 1989
        Calc. vits ret n as given for Amaranth (IML # 8107)
Wet/dry ratio  4.16

Name  Beans, green/snap, boiled (immature seed + pod)
IML#  183
Scientific Name  Phaseolus vulgaris
Alternate Names  Greenbeans, French beans
Sources of Nutrient Values
   USDA #  11053
   Other     sucrose = 0.3  from HERR # 48 
        vit E = 0.1    from SDB rel 5 # 7520502
        phytate = 91   from Oberleas & Harland, 1981
Refuse %  12

Name  Beansprouts, soy, cooked
IML#  8024
Scientific Name  Glycine max
Sources of Nutrient Values
   USDA #  11452 (steamed)
   Other     sucrose = 0.1  imputed from mung bean sprouts in HERR # 48
        Vit E = 0 from SDB rel 5 # 7520701
        phytate = 321  from Reddy et al, 1989
                  35.6% hydrolyzed (p. 118)   64.4% remains   1610 [dry solids; midpoint of range (for
                  mature beans) in Reddy et al, p. 48] x .644 x .31 (solids) = 321 mg
        D fiber = 0.8  from SDB rel. 5 # 7520701

Name  Beef, medium fat, cooked, roasted
IML#  8067
Scientific Names  Bos taurus, B. indicus
Sources of Nutrient Values
   USDA  0.86 x USDA # 13418 (Beef, very thin) plus 0.14 x USDA # 4001 (Beef fat)
                Other     Vit E and Vit D calc. from IML 8060 (Beef, very thin, cooked) and IML 7066 (Beef tallow)
Name  Beef, thin, cooked, roasted
IML#  8061
Scientific Names  Bos taurus, B. indicus
Sources of Nutrient Values
   USDA  0.97 x USDA # 13418 (Beef, very thin) plus 0.03 x USDA # 4001 (Beef fat)
   Other     Vit E and Vit D calc. from IML 8060 (Beef, very thin, cooked) and IML 7066 (Beef tallow)

Name  Beef, very fat, cooked, roasted
IML#  8068
Scientific Names  Bos taurus, B. indicus
Sources of Nutrient Values
   USDA  0.83 x USDA # 13418 (Beef, eye of round) plus 0.27 x USDA # 4001 (Beef fat)
   Other     Vit E and Vit D calc. from IML 8060 (Beef, very thin, cooked) and IML 7066 (Beef tallow)

Name  Beef, very thin, cooked
IML#  8060
Scientific Names  Bos taurus, Bos indicus
Sources of Nutrient Values
   USDA #  13418:  Beef, eye of round, lean only, all grades, cooked, roasted
   Other     Vit E = 0.1    from SDB rel 5 # 2100012
        Vit D = 0.3    from USDA s prov. table

Name  Beef sausage, cooked
IML#  2018
Scientific Names  Bos taurus, Bos indicus
Sources of Nutrient Values
   USDA #  7069, Salami
   Other     Vit E = 0.2    from SDB rel 5 # 2522148
        Vit D = 0.9    from USDA s prov. table
        sucrose = 0    from HERR # 48

Name  Beef Tallow
IML#  7066
Scientific Names  Bos taurus, B. indicus
Sources of Nutrient Values
   USDA #  4001
   Other     phytate   assumed 0
        sucrose   assumed 0
        Vit E = 2.7    in USDA (alpha only, but other toc. probably minor)
        vit D          assumed 0
        Cu        assumed 0
        Mn        assumed 0     
Name  Beer, commercial, approx. 4% alcohol
IML#  394
Sources of Nutrient Values
   USDA #  14003
   Other     Vit E = 0 from SDB rel 5 # 9310100
        phytate   assumed 0
        sucrose   assumed 0
        alcohol = 3.6  calculated from 4% by volume to adj for specific gravity

Name  Biscuits, sweet, cookies
IML#  812
Sources of Nutrient Values
   USDA #  18204
   Other     impute Cu, Mn, Panto, Folate & B12 from USDA # 18207 (sugar cookies)
        Vit E = 2.7    from NDB rel 5 # 5324225
        D fiber = 0.5  from NDB rel 5 # 5324225
        phytate = 116  assuming 41% flour based on recipe for USDA 18-207 (p. 36) (.41 x 282)
        sucrose = 22   assuming 22% sugar as in 18-207
        to adjust for unenr. flour (41%):
             iron = 2.1 - .41 (4.64 - 1.17) = 0.7 (4.64 = enr; 1.17 = unenr)
             thiamin = .41 x 80% ret n x 0.12 = 0.04
             ribo = .41 x 90% ret n x 0.04 = 0.01 + (.05 [ribo in egg] x .8) = 0.05
             niacin = .41 x 90% ret n x 1.25 = 1.0
        vit D          assume zero

Name  Blackberries, raw
IML#  8018
Scientific Name  Rubus spp.
Sources of Nutrient Values
   USDA #  9042
   Other     Vit E = 0.7    from SDB rel 5 # 6320101
        phytate   assumed 0
        sucrose = 0.4  from HERR # 48
        SFA = 0   from SDB rel 5 # 6320101
        Mono = 0  from SDB rel 5 # 6320101
        PUFA = .2      from SDB rel 5 # 6320101
        AA        imputed from strawberries, USDA # 9316
Name  Bouillon, powder
IML#  434
Sources of Nutrient Values
   USDA #  06075
   Other     Categorize as animal prod, meat/fish/poultry
        sucrose   assumed 0
        AA        use USDA # 13-364 (composite of 0  fat retail cuts, cooked) x protein ratio:  16/29.88 = 0.54
        Vit E = 0.2    from SDB rel 5 # 2831013
        vit C = 0 from SDB rel 5 # 2831013
        iron = 1.6     from SDB rel 5 # 2831013
        zinc = 0.1     from SDB rel 5 # 2831013
        Cu = 0         from SDB rel 5 # 2831013
        B6 = 0.2  from SDB rel 5 # 2831013
        folate = 32    from SDB rel 5 # 2831013
        vit D          assumed zero

Name  Brain, cooked, simmered
IML#  8069
Scientific Name  Bos taurus
Sources of Nutrient Values
   USDA #  13320  Beef brain
   Other     Vit D = 0 imputed from tripe & sweetbread in McC & W
        Vit E = 1.5    from SDB rel 5 # 2515000
        water          calculated by difference

Name  Bread, wheat, white, yeast-leavened
IML#  7016
Scientific Name  Triticum aestivum L.
Alternate Name  Bread, French, unenriched
Sources of Nutrient Values
   USDA #  18029
   Other     since USDA  # 18029 is enriched, use the values for nutrients in unenriched product from footnotes, as follows:
        iron = 0.5
        thia = 0.11
        ribo = 0.08
        niac = 0.9
        Ca = 10   amount in equal white flour; assume 65% flour; .65 x 15 mg Ca = 10 mg
        vit E = 0.2    from McL & Weirauch, 1979
        phytate = 30   from Reddy et al, 1989
        sucrose = 0.1  from HERR # 48
Name  Breadfruit, ripe, boiled or baked
IML#  8011
Scientific Name  Artocarpus altilis
Sources of Nutrient Values
   USDA #  09059 with cooking losses deducted as per USDA for  Roots, bulbs and vegs of
               high starch or sugar content 
   Other     Imputed values for missing nutrients (vitamin B6, pantothenate, tryptophan, arginine and histidine) from USDA 11-363 potatoes, cooked.  Note:  the cooking losses for these nutrients have already been deducted.
        phytate   assumed 0
        sucrose = 0.2  imputed from baked pot. in HERR # 48
        vit E = 1.2    SDB rel 5 # 7520850
        SFA = .1  SDB rel 5 # 7520850
        Mono = 0  SDB rel 5 # 7520850
        PUFA = .1 SDB rel 5 # 7520850
        folate = 10    SDB rel 5 # 7520850

Name  Broadbeans, boiled
IML#  7020
Scientific Name  Vicia faba
Sources of Nutrient Values
   USDA #  16053
   Other     Vit E = 0.1/2.9   McL & Weihrauch, 1979; Divide by 2.9 to get ckd. values
        phytate = 1155/2.9     (midpoint of range in Reddy et al, 1989)
        sucrose = 2.1/2.9      from HERR # 48
Wet/Dry Ratio  2.9

Name  Broccoli, boiled
IML#  484
Scientific Name  Brassica oleracea var. botrytis
Sources of Nutrient Values
   USDA #  11091
   Other     sucrose = 0.3  from HERR # 24 (raw) 
        Vit E = 0.5    from SDB rel 5 # 7220121
        phytate = 0    from Camire & Clydesdale, 1982

Name  Butter oil
IML#  505
Scientific Name  Bos taurus
Alternate Name  Ghee, cow
Sources of Nutrient Values
   USDA #  4137
   Other     Vit E = 2.8    from USDA; total tocopherol, but mostly à; also agrees w/ SDB rel 5 # 8120400
        vit D = 1.7    calc. from butter (1.4  g) using fat ratio:  99.5/81.1 = 1.23
        Cu = 0.00      from SDB rel 5 # 8120400
        Mn        assumed 0
        Ca, Fe, Mg, P, K, Na, Zn, vit C, B1, B2, niac, panto, B6, folate, B12 and all aa calc. as 0.33 times butter, USDA #
                4136 (based on protein ratio).

Name  Cabbage, boiled
IML#  513
Scientific Name  Brassica oleracea (Capitata group)
Alternate Name  Very light green leaf (moderate C)
Sources of Nutrient Values
   USDA #  11110
   Other     sucrose = 0.5  from HERR # 48 (raw)
        Vit E = 0.11   from SDB rel 5 # 7521102
        phytate   assumed 0
        
Name  Cabbage, raw
IML#  512
Scientific Name  Brassica oleracea (Capitata group)
Alternate Name  Very light green leaf (moderate C)
Sources of Nutrient Values
   USDA #  11109
   Other     sucrose = 0.5  from HERR # 48
        Vit E = 0.1    from SDB rel 5 # 7510300
        phytate   assumed 0

Name  Cantaloupe, raw
IML#  1358
Scientific Name  Cucumis melo
Alternate Name  muskmelon
Sources of Nutrient Values
   USDA #  9181
   Other     Vit E = 0.2    from SDB rel 5 # 6310901
        phytate   assumed 0
        sucrose = 5.4  from HERR # 48
        FA        from SDB rel 5 # 6310961
        AA        from watermelon, USDA # 9326 x 1.4 to adjust for protein

Name  Carbonated beverage, sweetened
IML#  404
Sources of Nutrient Values
   USDA #  14400
   Other     Vit E = 0      from SDB rel 5 # 9241031
        sucrose = 7.8  from HERR # 48
        phytate   assumed 0
        AA        assumed 0
        FA        assumed 0

Name  Carp
IML#  8040
Scientific Name  Cyprinus carpio
Sources of Nutrient Values
   USDA #  15009
   Other     Mn and missing vits from USDA # 15235 (catfish, farmed)
        Vit E = 1.6    from SDB rel 5 # 2610512
        Vit D = 12.5   imputed from catfish in USDA s prov. table
Refuse %  47

Name  Carrot, raw or boiled
IML#  620
Scientific Name  Daucus carota
Sources of Nutrient Values
   USDA #  11125
   Other     Vit A = 1942   from Mangels et al, 1993, cooked sample
        sucrose = 3.6  from HERR # 48 (raw) (ckd = 2.8)
        Vit E = 0.5    from SDB rel 5 # 7310101
        phytate = 9    from Oberleas & Harland, 1981
Refuse %  11

Name  Cassava root, white, boiled
IML#  7025
Scientific Name  Manihot esculenta
Alternate Name  Manioc
Sources of Nutrient Values
   Australia 1989 # 13A1-148C, white variety for all nutrients except:
        Amino acids    USDA # 11134 x 0.355 to correct for protein
        D fiber   B & H Table A.49, .50, .51 x  of 3 table x s = 1.48g/100g
        zinc = 0.3     from Ferguson et al, 1993
        Cu = 0.03 from Ferguson et al, 1993 
        Mn = 0.11      from Ferguson et al, 1993 
        sucrose = 0.9  from HERR # 48 (raw)
        Vit E = 0.2    from SDB rel 5 # 7193010
        phytate = 54   from Ferguson et al, 1993
        Ash, phos, B12, choles, B6, folate, panto, & FA from USDA # 11134 (w/ ret n = .95 for B6, .7 for folate and .9 for  panto)
        CHO       calc. as sum of avail. CHO + fiber
        water          calc. by diff.
Name  Cassava root, dried, fermented
IML#  8025
Scientific Name  Manihot esculenta
Alternate Name  Gari
Sources of Nutrient Values
   USDA #  none
   Other     Assume 12.6% H2O from FAO/Africa # 218 (gari)
        Calc all nutr as 2.31 (ratio of dry solids = 87.4/37.9) x ckd cassava (IML 7025)
        After adj. to equiv. dry solids:  assume no retn of vit A, C, B12, 25% ret n of B2, 15% ret n of E, 70% ret n of all
        other B-vit
        CHO = 81.7     (by diff)
        kcal yield calc @ ((CHO-DF) + Pro) x 4 + Fat x 9 = 329
        phytate = 70   from FAO, 1990
   Note This entry assumes there is no soaking or extraction of the dried cassava.  If the product has been soaked
                extensively, use 0.5 of IML 8025 plus 0.5 of IML# 7057 (starch) to reduce the protein and nutrient content.

Name  Catfish, mixed spp., cooked, dry heat
IML#  8041
Scientific Name  Clarias batrachus and other spp.
Sources of Nutrient Values
   USDA #  15233 Ictalurus punctatus
   Other     Vit E = 2.3    from SDB rel 5 # 2610712
        Vit D = 12.5   from USDA s prov. table
Refuse %  46

Name  Cheese, hard, whole milk
IML#  646
Alternate Name  Cheddar cheese
Sources of Nutrient Values
   USDA #  1009
   Other     Vit E = 0.4    from SDB rel 5 # 1410401
        Vit D = 0.3    from USDA prov. table

Name  Cheese, semisoft, whole milk
IML#  8102
Alternate Name  Goat cheese, soft
Sources of Nutrient Values
   USDA #  01159
   Other     vit D, A, C, B6, B12, fol, panto, vit E from McW # 238 (feta)
        water          calculated by difference

Name  Cheese, soft, fresh
IML#  7040
Alternate Name  Ricotta, part-skim
Sources of Nutrient Values
   USDA #  1037
   Other     Vit D = .07    imputed from whole milk based on fat ratio = 2.4
        Vit E = 0.3    from SDB rel 5 # 1420150
        panto = 0.21   imputed from cottage cheese
        trp = 139 imputed from cottage cheese
        folate = 13    from SDB rel 5 # 1420150

Name  Cheese, soft, fresh, lowfat
IML#  647
Alternate Name  Cottage cheese, regular
Sources of Nutrient Values
   USDA #  01012
   Other     Vit E = 0.1       from SDB rel 5 # 1420101
                                       Vit D = 1.4 x 0.03     imputed from unfortified whole milk (McC & W) using fat ratio of 1.4

Name  Cheese, soft, fresh, very low fat
IML#  7029
Alternate Name  Cottage cheese, low fat (1%)
Sources of Nutrient Values
   USDA #  1016
   Other     Vit E = 0.1       from SDB rel 5 # 1420401
        Vit D = 0.3 x 0.03     imputed from whole milk using fat ratio = 0.3

Name  Chestnuts, Chinese, cooked
IML#  8017
Scientific Name  Castanea mollissima
Sources of Nutrient Values
   USDA #  12095
   Other     Vits A, C, B1, B2, Nia, assume 60% retention (F = .6)
        Panto, B6 & folate, use values for Eur. chstnt USDA # 12099 calc to 44% H2O and 60% ret (F = .39):
             Vit C = 22
             Thia = 0.096
             Ribo = 0.108
             Nia = 0.48
             panto = 0.33
             B6 = 0.25
             Fol = 40
             Vit A = 12
        vit D          assume zero
        Vit E = 0.8    imputed from roasted chestnuts, SDB rel 5 # 4210500; adj. to 60% water, so .67 x 1.2 = 0.8
        phytate = 42   calc. from McC & Widdowson, 1978; 18% phos is phytate x 66 mg P/.282 (28% of phytate is
                       P)
        sucrose = 10.6 imputed from Ital. chestnuts, HERR # 48
        D fiber = 8.6  imputed from roasted chestnuts, SDB rel 5 # 4210500; adj. to 60% water, so .67 x 12.9

Name  Chicken, mature, meat plus skin, stewed
IML#  8063
Scientific Names  Gallus gallus, G. domesticus
Sources of Nutrient Values
   USDA #  05124
   Other     Vit E = 0.1   from SDB rel 5 # 2410000
        vit D = 0 McW # 431 (chicken, meat, raw)
Refuse %  Bone 30%
Cooking factors  Raw AP with bone to without bone = 0.7
        Raw EP to ckd EP = 0.7
        Raw AP with bone to ckd EP w/o bone - 0.50

Name  Chicken fat
IML#  7067
Scientific Names  Gallus gallus/G. domesticus
Sources of Nutrient Values
   USDA #  4542
   Other     phytate   assumed 0
        sucrose    assumed 0
        vit D      assumed 0
        vit E = 2.7    from USDA (total toc.; assume mostly à-tocopherol)
        Mn         assumed 0
        Cu         assumed 0

Name  Chickpeas, boiled
IML#  8016
Scientific Name  Cicer arietinum
Alternate Name  Garbanzo beans
Sources of Nutrient Values
   USDA #  16057
   Other     Vit E = 0.4   from SDB rel 5 # 4130202
        phytate = 770/2.63 midpoint of range in Reddy et al, 1989, adj. for ckd
        sucrose = 3.8/2.63 from HERR # 48, adj. for ckd
        D fiber = 7.5  on SDB rel 5 # 4130202 (ckd)
Wet/Dry  2.63 (McW)

Name  Chocolate, plain confectionary
IML#  8071
Scientific Name  Theobroma cacao
Sources of Nutrient Values
   USDA #  19080 (candies, semisweet chocolate)
   Other     sucrose = 49.5   from HERR # 48
        phytate = 84   from McC & W, 1978; 18% of P (132) in milk choc. is phytate P: .18 x 132/.282 (% P in
                       phytate) = 84
        panto, B6, folate, vit D, vit E from McW # 1016

Name  Cinnamon, ground
IML#  7050
Scientific Names  Cinnamomum verum / C. aromaticum
Sources of Nutrient Values
   USDA #  2010
   Other     panto = 0.10     imputed from coffee powder USDA # 14-214
        B6 = 1.0   imputed from HH Survey NDB # 57531039399 using kcal ratio: 261/1368 x 5.05
        folate = 223   imputed from HH Survey NDB # 57531039399 using kcal ratio: 0.19 x 1170
        Vit E = 0.1    imputed from HH Survey NDB # 57531039399 using kcal ratio: 0.19 x 5.3
        phytate    assumed 0
        sucrose    assumed 0
        amino acids    imputed from ground ginger (USDA 2021) adjusted for protein: 3.9/9.12 = 0.43
Name  Cocoa powder
IML#  7051
Scientific Name  Theobroma cacao
Sources of Nutrient Values
   USDA #  19165
   Other     phytate = 1880   from Oberleas & Harland, 1981
        Vit E = 0.4    from USDA s HH Survey DB # 55311019299, divided by 4.54 since nutr/lb.
        sucrose = 0.3  from HERR # 48

Name  Coconut meat, fresh
IML#  789
Scientific Name  Cocos nucifera
Sources of Nutrient Values
   USDA #  12104
   Other     Vit E = 0.7      McL & Weihrauch, 1979
        phytate = 324  calc. from McC & Widdowson, 1978:  81% phos as phytate x 113 mg P ö .282 (28% of phy.
                       is P)
        sucrose = 0.1  from HERR # 48

Name  Coconut oil
IML#  8033
Scientific Name  Cocos nucifera
Sources of Nutrient Values
   USDA #  4047
   Other     phytate   assumed 0
        sucrose    assumed 0
        vit D      assumed 0
        Vit E = 0.8    from SDB rel 5 # 8210150
        Mn         assumed zero

Name  Cod, Atlantic and Pacific, cooked with dry heat
IML#  8043
Scientific Names  Gadus morhua, G. macrocephalus
Sources of Nutrient Values
   USDA #  15016
   Other     Manganese and pantothenate from USDA # 15192
        folate = 12    from McW # 564 (cod, baked fillets)
        Vit E = 0.59   from McW # 564
        sucrose    assumed 0
        vit D = 1.4    from vit D provis. table; 1.1 x 1.3 to adjust for concentration during cooking

Name  Coffee, beverage, prepared with water
IML#  800
Scientific Name  Coffea spp.
Sources of Nutrient Values
   USDA #  14215
   Other     Vit E = 0        from SDB rel 5 # 9210300
        phytate = 6    from Oberleas & Harland, 1981 (10 mg/cup = 6 mg/100g assuming 6 oz (170 g) cup)
        sucrose    assumed 0

Name  Cos, raw (Romaine)
IML#  8030
Scientific Name  Lactuca sativa
Sources of Nutrient Values
   USDA #  11251
   Other     sucrose = 0.1    imputed from iceberg lettuce in HERR # 48
        Vit E = 1.0    from SDB rel 5 # 7211600
        phytate = 42   imputed from cassava leaf, Ferguson et al, 1988

Name  Cowpeas, mature, boiled
IML#  7060
Scientific Name  Vigna unguiculata unguiculata
Alternate Names  Blackeyed peas, crowder peas
Sources of Nutrient Values
   USDA #  16063
   Other     vit E = 0.3         from SDB rel 5 # 4130102
        phytate = 945/2.64       midpoint of range in Reddy et al, 1989, adj for ckd
        sucrose = 1.8/2.64       from HERR # 48, adj for ckd
Wet/Dry Ratio  2.64

Name  Crackers, salty or savoury, wheat-based
IML#  916
Sources of Nutrient Values
   USDA #    18228 except Fe, Thi, Rib & Nia calc. as IML #7300 (unenr. white wheat flour) to adjust for unenriched flour
             (assume same values as in flour, since protein content is approx. same as in crackers)
   Other     phytate = 180   in Reddy et al, 1989
        sucrose = 0.4  calculated from white flour carbohydrate ratio: 21.5/76.3 x 0.4 = 0.4
        Vit E = 0.5    from SDB rel 5 # 5432500

Name  Cucumber, raw [fruit]
IML#  943
Scientific Name  Cucumis sativus
Sources of Nutrient Values
   USDA #  11205 [NOT pared, ends only removed]
   Other     sucrose = 0    from HERR # 48
        Vit E = 0.1    from SDB rel 5 # 7511100
        phytate    assumed 0
   Refuse %  3 (ends); 23 (peeled)

Name  Curry Powder
IML#  7062
Sources of Nutrient Values
   USDA #  2015
   Other     panto = 0.10   imputed from coffee powder USDA # 14-214
        B6 = 1.2   imputed from HH Survey NDB # 57531039399 using kcal ratio: 325/1368 x 5.05
        folate = 281   imputed from HH Survey NDB # 57531039399 using kcal ratio: 0.24 x 1170
        Vit E = 1.3    imputed from HH Survey NDB # 57531039399 using kcal ratio: 0.24 x 5.3
        phytate    assumed 0
        sucrose    assumed 0
        amino acids    imputed from ground ginger (USDA 2021) adjusted for protein: 12.7/9.12 = 1.39
        fats imputed from HH Survey NDB # 57531039399 fat ratio:
             sat.  8.9/40.4 x 13.8 = 3.0
             mono  12.5/40.4 x 13.8 = 4.3
             poly  11.8/40.4 x 13.8 = 4.0

Name  Distilled spirits, 50% alcohol (100 proof)
IML#  396
Sources of Nutrient Values
   USDA #  14037
   Other     Vit E = 0         from SDB rel 5 # 9351200
        phytate    assumed 0
        sucrose    assumed 0
        alcohol = 42.5%        adj for specific gravity

Name  Duck, domestic, meat plus skin, cooked, roast
IML#  8064
Scientific Name  Anas platyrhynchos
Sources of Nutrient Values
   USDA #  05140
   Other     Vit D     imputed as 0 based on chicken & turkey in McC & W
        Vit E = 0.7    from SDB rel 5 # 2430101
Refuse %  35 (bone)
Raw/ckd ratio  .65
Yield Factors      AP raw with bone = 0.42 EP roasted
        Raw EP = 0.65 EP roasted

Name  Egg, Chicken, raw or cooked in shell
IML#  974
Scientific Names  Gallus domesticus, G. gallus
Sources of Nutrient Values
   USDA #  1129
   Other     vit A = 190   from McW # 293 (chicken egg, boiled)
        Vit E = 1.9    from SDB rel 5 # 3110300
        vit D = 1.3    from USDA s prov. table

Name  Egg, duck, raw or cooked in shell
IML#  8100
Scientific Name  Anas platyrhynchos domestica
Sources of Nutrient Values
   USDA #  1138
   Other     vit A & D from McW # 297
        Vit E = 0.7    from SDB rel 5 # 3120100
        panto = 1.26   imputed from chicken egg

Name  Egg White, raw
IML#  8103
Scientific Name  Gallus gallus, G. domesticus
Sources of Nutrient Values
   USDA #  1124
   Other     phytate   assumed 0
        Vit E = 0  NDB 5 # 3110801
        sucrose    assumed 0
        FA s = 0   NDB 5 # 3110801
        vit A = 0  NDB 5 # 3110801
        cholesterol = 0      NDB 5 # 3110801
        vit D = 0  from USDA s prov. table

Name  Eggplant, boiled [fruit]
IML#  7064
Scientific Name  Solanum malongena (var. ovigerum)
Alternate Name  Aubergine
Sources of Nutrient Values
   USDA #  11210
   Other     sucrose = 0.2   from HERR # 48 (raw)
        phytate    assumed 0
        Vit E = 0  from SDB rel 5 # 7521701
Refuse %  20
Name  Fermentation, unspecified
IML#  8121
Comments  use this item to reduce phytate content in fermented products (e.g., with yeast in bread recipes).  100 g of
 fermentation  will reduce phytate by 100 mg.
Sources of Nutrient Values  At this time, all nutrients are assumed zero except phytate which is set to -100 (the option remains to
add nutrients if evidence is found to indicate that the fermentation process increases nutrient values).
Guidelines
   a.  White yeast bread recipes:  phytate reduced from approx. 200 (.73 x 282) (bread is approx. 73% flour) to approx. 30
mg/100 g (85% reduction);   use 1.7 x IML # 8121 to reduce phytate by 170 mg.
   b.  Whole grain yeast bread recipes:  phytate reduced from approx. 620 (.73 x 845) to approx. 400 (approx. 35%) (535 x
.73);   use 2.2 x IML # 8121 to reduce phytate by 220 mg (see Faridi et al, J Fd Sci 1983; 48: 1654).
   c.  Fermented grains & legumes (autolysis):
        ground cereals (in water), 12 hr, 45øC, pH = 4.5:
             wheat:  100% hydrolyzed
             rye:      100% hydrolyzed
             barley:   100% hydrolyzed
             oat:      25% of phytate hydrolyzed
             corn:     25% of phytate hydrolyzed
        whole legumes; 5 hr (in water), 60%:  approx. 45% hydrolyzed
             approx. 50% hydrolyzed if overnight at room temp (see Reddy et al, 1989, pp 120-132)

Name  Fish, dried w/o bone, nonspecific, low-fat species
IML#  8048
Sources of Nutrient Values  Calculated as cod (IML # 8043) x 2.91* except vitamins:
   Thi (40% ret n)*   factor 1.16
   Ribo (50% ret n)*   factor 1.46
   Other vits (assume 50%)   factor 1.46
   Vit C       assumed 0
   Vit A       assumed 0
   Vit E = 0 assume all is lost protecting unsat. fats during drying.
   Water = 26.1  IML # 8043 (USDA 15016)/2.91
   Selection was based on observations that there are relatively few high fat species and values for dried samples almost all
   are low fat.  Data based on LDC samples.
*Mean of FAO/EA 1202, 1334, 1361, 1365, 1279 & FAO/Afr 1301 for Wet/Dry; B1 & B2 retentions also incl FAO/EA 1362,
1336 (smoked).

Name  Fish, small, whole, dried
IML#  7070
Sources of Nutrient Values  FAO/East Asia # 1281 plus:  missing mins & vits & amino acids, 2.4 x cn. sardines (USDA 15088)
(i.e. calc. to equal protein) except:
   Vit B12 = 12  based on x  anchovy & sardines, canned @ = prot.
   Vit A = 0 based on FAO/AFR # 1534, whitebait
   Vit D = 2 based on 3 x smoked mackerel, McW 620 @ = fat
   Fatty acids & cholesterol  based on kippered herring (USDA 15042) x 0.7
   Mg = 140  calc from Ferguson et al, 1989
   Zn = 5.2  calc from Ferguson et al, 1989
   Mn = 2.1  calc from Ferguson et al, 1989
   Vit E = 0.3 x 0.8          from SDB rel 5 # 2613918, adjusted for fat
   vit C = 0   from SDB rel 5 # 2613918

Name  Fortification nutrients
IML#    8109 = Vitamin A, 100 RE
   8110 = Vitamin D, 10  g
   8111 = Iron, 10 mg
   8112 = Thiamin, 1 mg
   8113 = Riboflavin, 1 mg
   8114 = Niacin, 10 mg
   8115 = Vitamin C, 100 mg
   8116 = Vitamin E, 10 àTE
   8117 = Vitamin B6, 1 mg
   8118 = Folate, 100  g
   8119 = Calcium, 100 mg
To be used in recipes for products with enriched or fortified nutrients.

Name  Grubs, mixed spp. raw or cooked
IML#  8160
Sources of Nutrient Values  Proximate:  Miller, James & Maggiore, 1993 (MJM) Witchetty grubs, cossidae sp.; calculated as the
average of all samples:
   H2O = 52.9
   Prot = 15.1
   Fat = 20.9
   Carb = 8.2
   Ash = 2
   calories calculated as 4 x carb + 4 x prot + 9 x fat
Minerals:  Ferguson, EL et al, 1989. Sago Palm Grubs (min. in MJM are very similar, except Cu):
   Ca = 18
   P = 96
   Mg = 29
   K = 304
   Na = 13
   Zn = 4.9
   Cu = 2.1
   Mn = 0.55
   Thia = 0.67 MJM, cooked average value
   Ribo = 1.17 MJM, raw average (1.24) x 0.94 (pork ret n)
   Vit C = 3 MJM, raw average
   Iron = 3.1  MJM, raw average
Missing nutrs. calc from 0.85 x pork sausage IML #2014 (N.B. Pork chosen instead of beef as relatively high B1 and low B12)

Name  Guava
IML#  7078
Scientific Name  Psidium guajava
Sources of Nutrient Values
   USDA #  9139
   Other     Vit E = 1.1   from SDB rel 5 # 6312501
             phytate  assumed 0
             sucrose = 1.0 from HERR # 48
             Folacin = 14  from SDB rel 5 # 6312501
             cys      assumed 0

Name  Halibut, dry-cooked, Atlantic and Pacific
IML#  1104
Scientific Names  Hippoglossus hippoglossus (L.) and H. stenolysis Schmidt
Sources of Nutrient Values
   USDA #  15037
   Other     Vit E = 0.9    based on à-toc. in McLaughlin & Weihrauch
        panto = 0.28  imputed from McW # 587
        folate = 14   imputed from McW # 587
        vit D = 15    from USDA s prov. tables
Refuse %  32

Name  Herring, cooked with dry heat
IML#  8044
Scientific Name  Clupea spp.
Sources of Nutrient Values
   Mc & W # 613 + amino acids & Ash USDA # 15197

Name  Honey, strained
IML#  1134
Sources of Nutrient Values
   USDA #  19296
   Other     sucrose = 1.5  from HERR # 48
        Vit E = 0     from SDB rel 5 # 9130201
        fiber = 0     from SDB rel 5 # 9130201
        phytate  assumed 0

Name  Horseradishtree leaf, boiled
IML#  8003
Scientific Name  Moringa oleifera
Sources of Nutrient Values
   USDA #  11223
   Other     Fats:          from SDB rel 5 # 7213220
             mono = 0.1
             sfa = 0
             pufa = 0.1
        sucrose  assumed 0 (as in chard & spinach)
        Vit E = 0.4         from SDB rel 5 # 7213220
        phytate = 34        imputed from pumpkin leaf, Ferguson et al, 1983
   
Name  Ice cream, vanilla
IML#  1140
Sources of Nutrient Values
   USDA #  19095
   Other     sucrose = 8.9  imputed from dry mix based on approx. same lactose values in  HERR # 48
        phytate  assumed 0
        Vit E = 0.1         from SDB rel 5 # 1311000
        vit D    imputed from whole milk, adj for fat:  11.0/3.3 x .03

Name  Infant Formula, Lactogen , dry
IML#  7085
Sources of Nutrient Values  Manufacturer s (Nestl‚) label
   AA s      imputed from whole milk, adjusted for protein (21.6/3.2 = 6.75)
   ash = 4.9 imputed from whole milk as 7 x 0.7 based on ratio of macrominerals (e.g., potass = 970/140)
   sucrose = 12  Sucrose is 2nd ingred. in Lactogen; first ingred is partially skimmed milk
             lactose = 36% in dry whole milk (HERR # 48) and 50% in nonfat dry milk
             Of 52g CHO in Lactogen, assume lactose = 40, sucrose = 12
   FA        imputed from whole milk based on fat ratio

Name  Jellies
IML#  1149
Sources of Nutrient Values
   USDA #  19300
   Other     ribo = 0.03   from NDB rel 5 # 9140100
        Vit E = 0          from NDB rel 5 # 9140100
        D fiber = 0.6      from NDB rel 5 # 9140100
        FA s     assumed 0
        AA s     assumed 0
        vit D    assumed 0
        sucrose = 65g      assuming most of 71 g of CHO is added sucrose (apple juice has only 11 g sugars including 1.4g
                           sucrose/100g)
        phytate  assumed 0

Name  Jujube, raw
IML#  8019
Scientific Name  Ziziphus jujuba
Sources of Nutrient Values
   USDA #  9146
   Other     Vit E = 0.6   imputed from plums, SDB rel 5 # 6314301
        phytate  assumed 0
        sucrose = 3.0      imputed from plums in HERR # 48
        Dfiber = 2.2       from Apples USDA # 9003 or SDB rel 5 # 6310100
        Panto = 0.06       from Apples USDA # 9003 or SDB rel 5 # 6310100
        Folate = 2.8       from Apples USDA # 9003 or SDB rel 5 # 6310100
        AA   from Apples USDA # 9003 or SDB rel 5 # 6310100
        FA = .5 x FA       from Apples USDA # 9003 or SDB rel 5 # 6310100
             SFA = .03
             Mono = .01
             PUFA = .05

Name  Jute, potherb, boiled
IML#  8001
Scientific Name  Corchorus olitorius
Alternate name  Dark green leaf (moderate C, approx. 4% protein)
Sources of Nutrient Values
   USDA #  11232
   Other     Zn = 0.38     from raw beet greens (USDA # 11086)
        Cu = 0.19          from raw beet greens (USDA # 11086)
        panto = 0.25       from raw beet greens (USDA # 11086)
        vit B6 = 0.54      from raw jute (#11231) adjusted for cooking losses; (0.9 x 0.6)
        D fiber = 3.1      from turnip greens, boiled p 10.3 of Handbook 8-11
        Vit E = 0.3        imputed from beet greens (SDB rel 5 # 7210121)
        sucrose  assumed 0
        phytate = 42       imputed from cassava leaf in Ferguson, 1988

Name  Kale, boiled
IML#  7082
Scientific Name  Brassica oleracea var. acephala
Alternate Name  Very dark green leaf (mod. to hi C, approx. 2% protein)
Sources of Nutrient Values
   USDA #  11234
   Other     Vit E = 0.8   from SDB rel 5 # 7211921
        sucrose  assumed 0
        phytate = 42       imputed from cassava leaf, Ferguson et al, 1988

Name  Kidney, beef, cooked with moist heat
IML#  8162
Scientific Name  Bos taurus
Sources of Nutrient Values
   USDA #  13324
   Other     Vit E = 0.42  McW # 480 (ox)
        vit D = 0.8        from Prov. Table for Vit D

Name  Kidney beans, mature, boiled
IML#  7005 - revised
Scientific Name  Phaseolus vulgaris
Sources of Nutrient Values
   USDA #  16028
   Other     Vit E = .2/2.64    McL & Weihrauch, 1979, adj to ckd
        phytate = 1630/2.64     Reddy et al, 1989 (midpoint of range), adj to ckd
        sucrose = 2.6/2.64      imputed from common beans in HERR # 48 (midpoint of range), adj to ckd
Wet/Dry Ratio  2.64

Name  Lard
IML#  1241
Scientific Name  Sus scrofa
Sources of Nutrient Values
   USDA #  4002
   Other     vit D        assumed 0
        Vit E = 1.2       from SDB rel 5 # 8120200
        Cu = 0   from SDB rel 5 # 8120200
        Mn   assumed zero

Name  Leeks, boiled
IML#  7023
Scientific Name  Allium ampeloprasum
Sources of Nutrient Values  McW # 776
        Ash  from USDA # 11247
        amino acids         from USDA # 11247 x 1.5 to equate pro
        sucrose = 0.4       from HERR # 48
        phytate = 5         imputed from Chinese cabbage in Ferguson et al, 1988
        CHO = 5.0           calculated by difference
Refuse %  43
Name  Lemon, raw (without peel)
IML#  1246
Scientific Name  Citrus limon
Sources of Nutrient Values
   USDA #  9150
   Other     Vit E = 0.1    from SDB rel 5 # 6120401 (juice)
        phytate  assumed 0
        sucrose = 0.3       from HERR # 48 (juice)
        AA   imputed from oranges, USDA # 9200
Refuse %  33

Name  Lentils, boiled
IML#  7086 revised
Scientific Name  Lens culinaris
Sources of Nutrient Values
   USDA #  16070
   Other     Vit E = 0.3/2.68  (2.68 x 0.1 from SDB rel 5 # 4130500); adj to ckd
        phytate = 960/2.68     midpoint of range in Reddy et al, 1989; adj to ckd
        sucrose = 1.8/2.68     HERR # 48; adj to ckd
Wet/Dry Ratio  2.68 / McW

Name  Lettuce, crisphead, raw
IML#  1258
Scientific Name  Lactuca sativa
Alternate Names  Very light green leaf (low C), iceberg lettuce
Sources of Nutrient Values
   USDA #  11252
   Other     sucrose = 0.1     from HERR # 48
        Vit E = 0.1            from SDB rel 5 # 7511300
        phytate = 0            from Camire & Clydesdale, 1982

Name  Liver, beef, cooked, braised
IML#  1267
Scientific Name  Bos taurus / B. indicus
Sources of Nutrient Values
   USDA #  13326
   Other     Vits from McW # 490
Raw/ckd Ratio  0.74

Name  Liver, chicken, cooked, braised
IML#  8062
Scientific Name  Gallus gallus / G. domesticus
Sources of Nutrient Values
   USDA #  05028
   Other     Vits from McC &W # 485 (raw chicken liver)
Name  Locust, raw or cooked, nonspecific
IML#  8161
Sources of Nutrient Values
   FAO/Afr # 1154:
        H2O = 57
        Pro = 18.2
        Fat = 21.5
        Carb = 2 based on dried # 1156
        Iron = 2.5       based on fried at = pro (# 1155)
   ash = 2   imputed from sum of minerals (1.6)
   kcal = 274    calculated from proximate nutrients
   Ferguson et al, 1989:
        Zn = 8.4
        Cu = 3.0
        Mn = 1.46
        Ca = 90
        P = 424
        Mg = 62
        Na = 55
        K = 545
   Missing nutr:  impute from pork sausage x 0.9 (IML # 2014)

Name  Lotus seed, dried
IML#  8022
Scientific Name  Nelumbo spp
Sources of Nutrient Values
   USDA #  12013
   Other     Zn, Cu         from USDA # 12193 (Sisymbrium seeds)
        Mn   from USDA # 12128 (ginkgo nuts, dried)
        Panto    from USDA # 12128 (ginkgo nuts, dried)
        B6   = .75 x USDA # 12067 (almonds)
        Fol  = .75 x USDA # 12067 (almonds)
        Vit E = 3.5         imputed from breadnut seeds, SDB rel 5 # 4310010
        phytate = 2220      imputed by assuming 100% of P is phytate (as for other seeds in Reddy et al, 1982); 626 mg P
                            ö .282 (phytate is approx. 28% P)
        sucrose = 1.0       imputed from pumpkin seeds in HERR # 48
        d fiber = 14.9      imputed from breadnut seeds, SDB rel 5 # 4310010

Name  Lychee, dried, uncooked
IML#  8021
Scientific Name  Litchi chinensis
Sources of Nutrient Values
   USDA #  9165
   Other     Vit E = 0.7    from SDB rel 5 # 6211400
        phytate  assumed 0
        sucrose = 0.5       imputed from dried prunes in HERR # 48
        B6 = 0.09           from SDB rel 5 # 6211400
        Fola = 12           from SDB rel 5 # 6211400
        SFA = .4            from SDB rel 5 # 6211400
        Mono = .1           from SDB rel 5 # 6211400
        PUFA = 4            from SDB rel 5 # 6211400
        AA s     calculated from Loquats USDA # 9174, adjusting for protein.  AAx (3.8/.43) 
        panto = 0.46        imputed from dried prunes, USDA # 9291

Name  Maize, sweet, white, boiled (immature seed)
IML#  7053
Scientific Name  Zea mays
Alternate Name  Sweetcorn
Sources of Nutrient Values
   USDA #  11168
   Other     vit A = 0      from footnote  trace  (assumed zero)
        sucrose = 1.5       from HERR # 48
        Vit E = 0.1         from SDB rel 5 # 7521621
        phytate = 31        from Oberleas & Harland, 1981
Refuse %  45 (cob)

Name  Maize, sweet, yellow, boiled (immature seed)
IML#  845
Scientific Name  Zea mays, Alternate Name  Sweetcorn
Sources of Nutrient Values
   USDA #  11168
   Other     vit A = 13 RE  from Mangels et al, 1993
        sucrose = 1.5       from HERR # 48 (assumes water discarded)
        Vit E = 0.1         from SDB rel 5 # 7521611
        phytate = 31        from Oberleas & Harland, 1981
Refuse %  45 (cob)

Name  Maize bran, crude, raw
IML#  8005
Scientific Name  Zea mays
Sources of Nutrient Values
   USDA #  20015
   Other     sucrose = .48    from rice bran in HERR # 48
        phytate = 250/.95     from Reddy et al, 1989 (corn hull) (adjust to 5% moisture)
        AA s = 1.04           calc. from cornmeal using protein ratio 8.4/8.1 
        Vit E = 1.49          imputed from wheat bran
        Assume no vit loss as for boiled maize grits
Name  Maize meal, whole grain, white, dry
IML#  7054
Scientific Name  Zea mays
Sources of Nutrient Values
   USDA #  20020
   Other     vit A = 0        footnote p. 37 of USDA 8-20
        Phytate, Vit E, folate and sucrose as in yellow maize meal (IML # 7055)
Wet/Dry Ratio  6.2

Name  Maize meal, whole grain, yellow, dry
IML#  7055
Scientific Name  Zea mays
Sources of Nutrient Values
   NDB #  20020
   Other     Vit E = 0.5        USDA 8-20, p. 13 (for corn)
        phytate = 800           890 x .9 (dry wt) from Reddy et al, 1989
        sucrose = .3            HERR #48 (from popcorn)
        folate = 25             imputed from corn flour (USDA # 20016)
        Comparison of Thia, ribo, nia suggest no vitamin loss due to boiling for corn grits
Wet/Dry Ratio  6.2

Name  Mango, ripe, raw
IML#  7088
Scientific Name  Mangifera indica
Sources of Nutrient Values
   USDA #  9176
   Other     Vit E = 1.1   from SDB rel 5 # 6312901
        phytate = 20       from Ferguson, 1988
        sucrose = 9.9      from HERR # 48
        vit A = 400        from West, Pepping & Temalilwa # 98 (2400  g of  -car./6)
        vit C = 36         from East Asia # 909
        cys  assumed zero
        folate = 14        from SDB rel 5 # 6312901

Name  Mango, unripe, raw
IML#  7089
Scientific Name  Mangifera indica
Sources of Nutrient Values
   USDA #  9176
   Other     Vit E = 1.1   imputed from ripe mangos, SDB rel 5 # 6312901
        phytate = 20       imputed from ripe mangos, from Ferguson et al, 1988
        sucrose = 4.9      imputed as 50% of ripe mangos, HERR # 48
        vit A = 10         from West, Pepping & Temalilwa # 99 (60  g of  -car./6)
        Folate = 5         from West, Pepping & Temalilwa # 99: 7 x 70% ret n
        vit C = 43         from East Asia # 911: 62 x 70% ret n
        cys  assumed zero

Name  Milk, cow, evaporated, whole, canned
IML#  1324
Scientific Name  Bos taurus
Sources of Nutrient Values
   USDA #  1096
   Other     Vit E = 0.19  from McC & W # 202
        Vit D = 0.09       from McC & W # 202 (unfortified)

Name  Milk, cow, skimmed, raw or pasteurized, not fortified
IML#  1322
Scientific Name  Bos taurus
Sources of Nutrient Values
   USDA #  1085
   Other     Vit E = 0     from McW # 181
        Vit A = 1          from McW # 181
        Vit D = 0          from McW # 181

Name  Milk, cow, whole, raw or pasteurized, not fortified
IML#  1320
Scientific Name  Bos taurus
Sources of Nutrient Values  McCance & Widdowson # 190
   Amino acids, ash, and vit C from USDA # 1-077

Name  Milk, goat, whole, fluid
IML#  7075
Scientific Name  Capra hircus
Sources of Nutrient Values
   USDA #  01106
   Other     Vit E = 0.1   from SDB rel 5 # 1111600
        Vit D = 0.3        from USDA prov. table

Name  Millet, Pearl, whole-grain, dry
IML#  8006
Scientific Name  Pennisetum americanum
Sources of Nutrient Values  Indian NIN # 1 except:
        FA s     from Lorenz & Kulp, 1991
        d fiber  from NIN # 3
        B6 & panto         from USDA 20031, proso millet
        vit E    from McLaughlin & Weihrauch, 1979
        phytate = 870      from Simwemba et al, 1984
        sucrose = 1.6      from Lorenz & Kulp, 1991
        CHO  calc. by difference
Name  Millet, Pearl, meal/flour, dry
IML#  8013
Scientific Name  Pennisetum spp.
Sources of Nutrient Values  
   Apply the following factors to IML # 8006 (whole-grain pearl millet) to adjust for milling losses:  
        Pro  0.90
        Fat  0.92
        Carb     1.03
        water    1.0
        ash  1.0
        kcal     1.0
        fiber    0.7
        phytate  0.7
        Ca   0.8
        Mg   0.2
        Zn   0.5
        Fe    0.7
        Other min          1.0
        All vits 0.8
        Lys  0.98
        Trp  0.8
        Met  0.9
        Cys  0.8
        Thr  0.8
        Other EAAs         0.9
        Fatty acids        0.92

Name  Millet, ragi, meal/flour, dry
IML#  8007
Scientific Name  Eleusine coracana
Alternate Name  Finger millet
Sources of Nutrient Values  Indian Table NIN # 8 except fatty acids & sucrose from Lorenz & Kulp, Hdbk 1991 p 294.  Adjusted
for processing loss as calc based on FAO/Afr # 91 and 89 and A  gren, G. and R. Gibson.  Food Composition Table for Use in
Ethiopia.  Part I, CNU report no. 16.  Swedish International Development Authority, Stockholm, 1968; #33, 29 (Teff); 34, 30
(Teff); and ess AA s Ragi #17, 16 (A  gren, G., A. Eklund, S-A  . Lieden.  Food Composition Table for Use in Ethiopia, Part II: 
Amino Acid Content and Biological Data on Proteins in Ethiopian Foods, Ethiopian Nutrition Institute, Addis Ababa, 1975).
   Factors applied:  
        Pro  0.9
        Fat  1.0
        Carb 1.0
        fiber    0.7
        phytate  0.7
        Ca   0.8
        Mg   0.2
        Zn   0.5
        Fe    0.7
        other min         1.0
        all vits 0.8
        Lys  0.98
        Trp  0.8
        Met  0.9
        Cys  0.8
        Thr  0.8
        other AAs         0.9
        ash  1.0
        kcal     1.0
        water    1.0
   vit B6 = 0.23 from USDA # 20032 (ckd Proso millet, factor = 3 to raw)
   panto = 0.37  from USDA # 20032 (ckd Proso millet, factor = 3 to raw)
   vit E = 0.18  from McLaughlin & Weihrauch, Table 2, 0.05 + (.1 x 1.3), assume unckd & apply ret n factor of .8

Name  Molasses, dark (treacle)
IML#  8072
Scientific Name  Saccharum officinarum
Sources of Nutrient Values
   Treacle, black  McC & W # 1013:
        Protein & AA s      assumed 0
        Ash = 5.75          mean of USDA 19304 & 19305
        Mn = 2.07           mean of USDA 19304 & 19305
        sucrose = 31.0      average of blackstrap (26.9) & regular (34.7) in HERR #48
        phytate  assumed 0

Name  Monosodium glutamate
IML#  8080
Sources of Nutrient Values
   Merck Index, p. 952, 7th Ed. (1960):
        glu =  86.98%
        Na = 13.6% = 13600 mg
   Assume 1% moisture
   glu = 86 calc. as .99 x 86.98
   protein = 86 g
   kcal = 86 x 4 = 344
   sodium = 13600 x .99 = 13464
   ash = 13.6
   all other nutrients assumed 0

Name  Mushrooms, boiled (stem & cap)
IML#  1355
Scientific Name  Agaricus bisporus
Sources of Nutrient Values
   USDA #  11261
   Other     sucrose = 0.2  imputed from potatoes
        Vit E = 0.1         from SDB rel 5 # 7521901
        phytate = 0         from Mc & W, 1978
        vit D = 1.9         from USDA prov. table

Name  Mussels, cooked, moist heat
IML#  8046
Scientific Name  Mytilus edulis L.
Sources of Nutrient Values
   USDA #  15165
   Other     Mn = 0.26      McW # 645
        thia = 0.02         McW # 645
        ribo = 0.38         McW # 645
        nia = 1.3           McW # 645
        B6 = 0.06           McW # 645
        B12 = 22.1          McW # 645
        panto = 0.40        McW # 645
        vit C = 0           McW # 645
        vit D = 0           McW # 645
        sucrose = 0         McW # 645
        folate = 14         USDA # 15169 (Eastern oysters)
        vit A = 54          USDA # 15169 (Eastern oysters)
        Vit E = 1.5         from SDB rel 5 # 2631316

Name  Mustard leaves, boiled
IML#  8002
Scientific Name  Brassica juncea
Sources of Nutrient Values
   USDA #  11271
   Other     Vit A = 470    Mangels et al, 1993
        zinc, copper, iron, panto, vit B6, manganese, and folate from USDA # 11273 (frozen mustard greens)
        sucrose = 0         from HERR 48
        Vit E = 2.0         from SDB rel 5 # 7212221
        phytate = 42        imputed from cassava leaf, Ferguson et al, 1988

Name  Oats, rolled or meal, cooked
IML#  1870
Scientific Name  Avena sativa L.
Sources of Nutrient Values
   USDA #  08121
   Other     Vit E = 0.3    (1.51 + (.4 x .11) + (.3 x .63)/6.2 from McLaughlin & Weihrauch, 1979
        phytate = 111       from Oberleas & Harland, 1981 (133/1.2)
        sucrose = 0.4       from HERR # 48
        vit C & D           assumed zero
Wet/Dry Ratio  6.2

Name  Olives, ripe, canned, pitted
IML#  1406
Scientific Name  Olea europaea
Sources of Nutrient Values
   USDA #  09193
   Other     sucrose = 0.1  imputed from avocados
        Vit E = 3           from SDB rel 5 # 7551002
        phytate  assumed 0
        d fiber = 2.0       from SDB rel 5 # 7551002
        trp = 21 imputed from avocado USDA # 9037
        cys = 21 imputed from avocado USDA # 9037

Name  Olive oil
IML#  2702
Scientific Name  Olea europaea
Sources of Nutrient Values
   USDA #  4053
   Other     phytate        assumed 0
        sucrose  assumed 0
        Mn   assumed 0
        vit D    assumed 0
        Vit E = 12.0        from SDB rel 5 # 8210400
        Cu = 0   from SDB rel 5 # 8210400            

Name  Onion, bulb, raw or boiled
IML#  1413
Scientific Name  Allium cepa
Sources of Nutrient Values
   USDA #  11283
   Other     sucrose = 1.3 from HERR # 48 (raw)
        Vit E = 0.1        from SDB rel 5 # 7522101 (ckd)
        phytate = 0        from McC & W, 1978        

Name  Orange, raw
IML#  1420
Scientific Name  Citrus sinensis
Sources of Nutrient Values
   USDA #  9200
   Other     Vit E = 0.2   from SDB rel 5 # 6111901
        phytate  assumed 0 (none in or. juice re Oberleas & Harland, 1981)
        sucrose = 4.2      from HERR # 48
        vit A = 8          from Mangels et al, 1993
Refuse %  27

Name  Oyster, Pacific
IML#  8049
Scientific Name  Crassostrea gigas
Sources of Nutrient Values
   USDA #  15231
   Other     Vit E = 1.1   from SDB rel 5 # 2631513
        Vit A, C, panto, B6, B12, folate imputed from Eastern oysters, USDA # 15246
        vit D = 8          from USDA s prov. tables

Name  Palm oil, red, fresh
IML#  8034
Scientific Name  Elaeis guineensis
Sources of Nutrient Values
   USDA #  4513
   Other     Ca, P, Vit A, B1, and B2 from West, Pepping and Temalilwa, 1988 (item # 138) Vit A = 5000RE calc as  -caro ö
             6 and  other caro  ö 12
        Vit E = 3.8        USDA footnote
        phytate  assumed 0
        sucrose  assumed 0
        vit D    assumed 0
        Mn   assumed 0

Name  Papaya, ripe, raw
IML#  7097
Scientific Name  Carica papaya
Sources of Nutrient Values
   USDA #  9226
   Other     vit A = 135   from MCW # 935
        cys = 5  imputed from peaches x protein ratio (6/7)
        Vit E = 1.1        from SDB rel 5 # 6313301
        phytate  assumed 0
        sucrose = 1.8      from HERR # 48

Name  Parsley, dried
IML#  8004
Scientific Name  Petroselinum crispum
Sources of Nutrient Values
   USDA #  02029
   Other     Vit E = 1.8   7 x 1.8 x .15 = 1.8, assume 15% ret n as for vit C, from SDB rel 5 # 7511900: raw parsley
        sucrose = 1.4      calc from fresh parsley in HERR # 48:  7 x 0.2
        folate = 808       4 x USDA # 11297 (raw parsley, adj for 60% ret n)
        panto = 1.6        4 x USDA # 11297 (raw parsley, adj for 60% ret n)
        FA s 7 x USDA # 11297
        AA s 7 x USDA # 11297
        phytate = 281      calc. from pumpkin leaf in Ferguson et al, 1988 (91/11 x 34) based on dry       solids = 11% vs 91%  in dry parsley, Wet/Dry Ratio  7

Name  Pasta, wheat, white, cooked, not enriched
IML#  8009
Scientific Name  Triticum aestivum L.
Sources of Nutrient Values
   USDA #  20121
   Other     values for unenriched from footnotes:
        Fe = 0.5
        thia = 0.02
        ribo = 0.02
        niacin = 0.4
        vit A    assumed 0
        Vit E = 0.1        calc. as .34 x .25 (assume 34% white flour) x .9 (ret n factor)
        phytate = 81       Oberleas, 1981
        sucrose = 0.3      from HERR # 48

Name  Peach, raw
IML#  1479
Scientific Name  Prunus persica
Sources of Nutrient Values
   USDA #  9236
   Other     Vit E = 0.7   from SDB rel 5 # 6313501
        phytate = 0        from Oberleas & Harland, 1981
        sucrose = 5.6      from HERR # 48

Name  Peas, green, boiled (seed, immature)
IML#  1516
Scientific Name  Pisum sativum
Sources of Nutrient Values
   USDA #  11305
   Other     sucrose = 4.8 from HERR # 48
        Vit E = 0.4        from SDB rel 5 # 7522402
        phytate = 28       from Oberleas & Harland, 1981
Refuse %  62 (pods)

Name  Peanuts, all types, raw or cooked
IML#  1493
Scientific Name  Arachis hypogaea
Alternate Name  Groundnuts
Sources of Nutrient Values
   USDA #  16087
   Other     B vits         USDA # 16089 (peanuts, roasted)
        Vit E = 9.1         McLaughlin & Weihrauch, 1979
        phytate = 1760      Reddy et al, 1989
        sucrose = 3.8       from HERR # 48
Refuse %  27 (shells)

Name  Peanut oil
IML#  8035
Scientific Name  Arachis hypogaea
Sources of Nutrient Values
   USDA #  4042
   Other     phytate        assumed 0
        sucrose  assumed 0
        Mn   assumed 0
        vit D    assumed 0
        Vit E = 12.9        from SDB rel 5 # 8210500
        copper = 0          from SDB rel 5 # 8210500

Name  Peppers, green, sweet, raw or boiled
IML#  8026
Scientific Name  Capsicum annum
Sources of Nutrient Values
   Mean of all nutrients except Vits A and C from USDA # 11333, 11337, 11951 and McW # 801, 802 (raw); plus USDA #
   11334, 11338 and McW # 803 (boiled)
        vit A = 35          mean of Mangels et al, 1993, values for raw green (39RE) and yellow (32RE), USDA 11337,
                            McW 801 and 802, USDA 11334 and 11338, McW 803.
        vit C = 109         mean of all above except 11337 and 11338.
        sucrose = 0.1       from HERR # 48 (raw)
        Vit E = 0.7         from SDB rel 5 # 7512210
        phytate = 35        from Ferguson et al, 1993

Name  Pepper, red, pungent, dry pwd. (cayenne)
IML#  7103
Scientific Name  Capsicum frutescens
Sources of Nutrient Values
   USDA #  02031
   Other     sucrose = 1.1  11 times 0.1 in fresh, from HERR # 48
        Vit E = 1.1         11 times 0.7 from SDB rel 5 # 7512220 (for fresh) x 15% ret n as for vit C
        phytate = 403       calculated from Ferguson et al, 1993; 11.5 x 35 = 403
        amino acids         = 6 x USDA # 11-670 (hot chili peppers, raw) based on protein ratio:  12/2
        To impute B-vit, use values from 11-670 x dry solids ratio:  92/12.26
             folate = 88         7.5 x 23.4 x .5 (50% ret n from USDA s dried fruits)
             vit B6 = 1.88       7.5 x .278 x .9 (90% ret n from USDA s dried fruits)
             panto = 0.41        7.5 x .061 x .9 (90% ret n - assume same as vit B6)

Name  Peppers, red, sweet, raw or boiled
IML#  8027
Scientific Name  Capsicum annum
Sources of Nutrient Values
   All values are a mean of USDA 11333, 11337 and McW 804 (raw); plus USDA # 11334, 11338 and McW # 805 (boiled)
   except vit A and C.
        vit A = 471RE mean o Mangels et al, 1993, red, raw (371RE), USDA 11337, McW 804, USDA 11334 and
                      11338, McW 805.
        vit C = 146   mean of USDA and McW except omit 11337 and 11338.
        sucrose = 0.1       imputed from green peppers in HERR # 48
        Vit E = 0.7   from SDB rel 5 # 7512220
        phytate = 35  from Ferguson et al, 1993

Name  Pigeonpeas, fresh, cooked
IML#  8028
Scientific Name  Cajanus cajan
Sources of Nutrient Values
   USDA #  11345
   Other     Vit A = 7      from Mangels et al, 1993
        sucrose = 0.2       imputed from broadbeans in HERR # 48
        Vit E = 0.3   from SDB rel 5 # 7522501
        phytate = 255       from Ferguson et al, 1988
        d fiber = 3.6 from SDB rel 5 # 7522501
        K = 478  from SDB rel 5 # 7522501
        zinc = 1.03   imputed from cowpeas, USDA # 11192
        Mg = 52  imputed from cowpeas, USDA # 11192
        Cu = .133     imputed from cowpeas, USDA # 11192
        Mn = 0.572    imputed from cowpeas, USDA # 11192
        B6 = .065     imputed from cowpeas, USDA # 11192
        folate = 127  imputed from cowpeas, USDA # 11192
        amino acids   6.0/3.2 x cowpeas

Name  Pineapple, raw
IML#  1611
Scientific Name  Ananas comosus
Sources of Nutrient Values
   USDA #  9266
   Other     Vit E = 0.1    from SDB rel 5 # 6314101
        phytate  assumed 0
        sucrose = 3.1       from HERR # 48

Name  Plantain, cooked
IML#  7110
Scientific Name  Musa paradisiaca
Sources of Nutrient Values
   USDA #  09278
   Other     phytate  assumed 0
        sucrose = 3.3       imputed as 50% of banana in HERR # 48
        Vit E = 0.1   from SDB rel 5 # 7190010
        Mono = 0.0    from SDB rel 5 # 7190010
        SFA = 0.1     from SDB rel 5 # 7190010
        PUFA = 0.1    from SDB rel 5 # 7190010
        Mn = 0.15     imputed from bananas, USDA #

Name  Pork, fresh, cooked, roasted
IML#  1683
Scientific Name  Sus scrofa
Sources of Nutrient Values
   USDA #  10188, composite of trimmed retail cuts, separable lean and fat, cooked
   Other     Vit E = 0.3    from McLaughlin & Weihrauch, 1979 for cnd loin
        Vit D = 1.4   from USDA s Provisional Vit. D table
Refuse %  24 (bone and skin)
Raw/Cooked Ratio  0.7
Yield factor  0.6

Name  Pork sausage, fresh, cooked
IML#  2014
Scientific Name  Sus scrofa
Sources of Nutrient Values
   USDA #  07064
   Other     Folate   4 x 0.78 (USDA Raw x folate retention factor for broiled pork)
        Vit A = 1     imputed from var. cuts pork USDA at equal prot. content
        Vit E = 0.3   from SDB rel 5 # 2522141
        Vit D = 1.3   from USDA s prov. table
        sucrose = 0.3 from HERR # 48

Name  Potato, baked or boiled (with or without skin)
IML#  1786
Scientific Name  Solanum tuberosum
Sources of Nutrient Values
   USDA #  11363
   Other     sucrose = 0.2  from HERR # 48
        Vit E = 0     from SDB rel 5 # 7110100
        phytate = 81  from Oberleas & Harland, 1981
Refuse %  15 (average)                          

Name  Potato crisps
IML#  1809
Scientific Name  Solanum tuberosum
Alternate Name  Potato chips
Sources of Nutrient Values
   USDA #  19410
   Other     sucrose = 0.2  as in cooked pot. & fried pot. in HERR # 48
        Vit E = 4.9   from SDB rel 5 # 7120101
        phytate = 191 calculated from CHO ratio in ckd potatoes:  51/21.6 x 81 = 191
        B6 = .66 from SDB rel 5 # 7120101
        folate = 45   from SDB rel 5 # 7120101

Name  Potato, deep-fat fried
IML#  1789
Scientific Name  Solanum tuberosum
Sources of Nutrient Values
   USDA #  11404
   Other     sucrose = 0.2  from HERR # 48
        Vit E = 0.2   from SDB rel 5 # 7140101
        phytate = 147 imputed from potatoes, boiled based on  CHO 22 40% (40/22 x 81)

Name  Pulque, fermented agave sap, 2-2.5% alcohol
IML#  7115
Scientific Name  Agave atrovirens
Sources of Nutrient Values  INCAP/Lat Am # 702
        Fat  assumed 0
        Remaining vit, min, a.a. from beer, USDA # 14-003 (1985)
        Vit E = 0        as in beer (SDB rel 5 # 9310100)
        phytate  assumed 0
        sucrose  assumed 0
        water    calculated by difference
        fat  assumed zero 

Name  Pumpkin/squash seed, kernels
IML#  8023
Scientific Name  Cucurbita spp.
Sources of Nutrient Values
   USDA #  12014
   Other     Vit E = 1.0     from SDB rel 5 # 4310101
        phytate = 2128       from watermelon seeds, Oberleas, 1983
        sucrose = 1.0        from HERR # 48

Name  Raisins [seedless]  use for all
IML#  1846
Scientific Name  Vitis vinifera
Sources of Nutrient Values
   USDA #  9298
   Other     Vit E = 0.7    from SDB rel 5 # 6212510
        phytate  assumed 0
        sucrose = 0.0       from HERR # 48
        AA   from grapes, USDA # 9132, adj for protein (4.87)

Name  Rice, brown, ckd
IML#  1870
Scientific Name  Oryza sativa
Sources of Nutrient Values
   USDA #  20041
   Other     Vit E = 0.2     from p. 13 of AH8-20, 0.68 ö 3.3 (not on data file)
        phytate = 262        from Reddy et al, 1989, 865/3.3
        d fiber = 1.7        from p. 11 of AH8-20 (not on data file)
        sucrose = 0.18       from HERR # 48
Wet/Dry Ratio  3.3

Name  Rice, white, unenriched, ckd
IML#  7200
Scientific Name  Oryza sativa
Sources of Nutrient Values
   USDA #  20051
   Other     Vit E = .03     from table on p. 11 of USDA 8-20, .11/3.3
        phytate = 126        from Reddy et al, 1989, 420/3.3
        sucrose = 0.13       from HERR # 48
        use unenriched values from footnote:
        vit B1 = 0.02
        niacin = 0.4
        iron = 0.2
Wet/Dry Ratio  3.3

Name  River Eel, cooked dry heat
IML#  8042
Scientific Name  Anguilla spp.
Alternate Name  Young elver
Sources of Nutrient Values
   USDA #  15026
   Other     Mn = 0.04       from USDA # 15025 (Eel, mixed species, raw) @ = prot. (1.28)
        vit C    assumed 0
        folate = 10          imputed from various fish entries in McW (e.g. # 594, plaice)
        Vit E = 4.9          from SDB rel 5 # 2611311
        panto = 0.28         from USDA # 15025 x 1.28 x ret n factor (.9)
        vit D = 5            from USDA s prov. table
Refuse %  33

Name  Safflower oil
IML#  8032
Scientific Name  Carthamus tinctorius
Sources of Nutrient Values
   USDA #  4510
   Other     phytate         assumed 0
        sucrose  assumed 0
        Mn   assumed 0
        vit D    assumed 0
        Vit E = 34.4         from SDB rel 5 # 8210600
        Cu = 0   from SDB rel 5 # 8210600

Name  Salt, table
IML#  7210
Alternate Name  Sodium chloride
Sources of Nutrient Values
   USDA s HH Survey NDB, for NFCS 87-88 # 57521019399 (table salt), per pound (454 g):
        water = 0.2          0.907/4.54
        Ca = 45  204.1/4.54
        Mg = 2   9.07/4.54
        Fe = .1  0.454/4.54
        Cu = 0.03            0.136/4.54
        Na = 38,724          175806/4.54
        K = 8    36/4.54
        everything else is zero

Name  Sardines, canned in oil, drained solids with bone
IML#  1972
Scientific Name  Clupea harengus harengus (L.)
Sources of Nutrient Values
   USDA #  15088
   Other     all minerals and all vitamins except A and B12 from McW # 628

Name  Seaweed, kelp, raw (seagirdle)
IML#  8105
Scientific Name  Laminaria spp.
Sources of Nutrient Values
   USDA #  11445
   Other     vit C = 13      FAO/East Asia # 707
        panto = 0.32         USDA 11666 (Spirulina)
        vit B6 = 0.034       USDA 11666 (Spirulina)
        sucrose  assumed 0
        Vit E = 0.9          from SDB rel 5 # 7512750 (seaweed, raw)
        phytate = 97         imputed from okra leaf in Ferguson et al, 1988

Name  Seaweed, laver, raw (Nori)
IML#  8106
Scientific Name  Porphyra laciniata
Sources of Nutrient Values
   USDA #  11446
   Other     panto = 0.32    USDA 11666 (Spirulina)
        folate = 180         USDA 11445 (kelp)
        sucrose  assumed 0
        Vit E = 0.9          from SDB rel 5 # 7512750 (seaweed, raw)
        phytate = 97         imputed from okra leaf in Ferguson et al, 1988

Name  Sesame seeds, whole, dried
IML#  7220
Scientific Name  Sesamum indicum
Sources of Nutrient Values
   USDA #  12023
   Other     Vit E = 2.3     from SDB rel 5 # 4310305
        phytate = 4710       Reddy et al, 1982
        sucrose = 0.7        imputed from decorticated sesame seeds, HERR # 48
        d fiber = 16.9       from SDB rel 5 # 4310300 (assume they meant  whole  seeds)

Name  Sesame seed kernels, dried decorticated
IML#  7221
Scientific Name  Sesamum indicum
Sources of Nutrient Values
   USDA #  12201
   Other     Vit E = 2.3     McL & Weihrauch, 1979
        phytate = 5160       Reddy et al, 1982
        sucrose = 0.7        HERR # 48
        d fiber = 10.1       from SDB rel 5 # 4310305 (agrees w/ McW value of 7.9 using Englyst method, which is lower
                             than Southgate method by approx. 20%)

Name  Shortening, hydrogenated vegetable oils
IML#  999
Sources of Nutrient Values
   USDA #  4031
   Other      phytate        assumed 0
        sucrose  assumed 0
        Mn   assumed 0
        vit D    assumed 0
        Vit E = 8.1          from SDB rel 5 # 8120310
        Cu = 0   from SDB rel 5 # 8120310
        
Name  Shrimp, boiled
IML#  2500
Scientific Name  Penaeidae and Pandalidae spp.
Sources of Nutrient Values
   USDA #  15151
   Other     Vit E = 3.8     from SDB rel 5 # 2631913
        Vit C = 2            from SDB rel 5 # 2631913
        Vit A = 64           from SDB rel 5 # 2631913
        panto = 1.0          from McW # 639 (prawns, boiled)

Name  Sorghum, decorticated, flour or meal
IML#  8008
Scientific Name  Sorghum spp.
Sources of Nutrient Values
   Nutrient changes applied to IML # 8012 Sorghum, whole grain based on data from a) Eggum, B et al, J Cereal Sci 1:   127-137 (1983) manually decorticated, 2 varieties, approx. 80% extraction; and b) Serna-Saldivar, SO et al, ibid 7: 83-94   (1988), US yellow sorghum (Type I), mechanically pearled approx. 90% extr.; and c) Lorenz & Kulp eds Hdbk (1991) p.   255, unspecified.
   The following nutrient changes were applied to the values from whole grain sorghum (IML # 8012):
        Proximate (based on 11% water):
             protein:  98%
             lipid:  81%
             ash:  98%
             d fiber & phytate:  71%
             (CHO by diff. = 75.2)
             (kcal calc. from USDA s energy factors:  (10.1 x .91) + (2.2 x 8.37) + (75.2 x 4.03))
        Amino acids:  92% except lys = .90, met & thr = 0.1, cys = 1.04
        Fatty acids:  67% (2.2/3.3)
        Minerals:
             potassium, sodium, iron, phos  100%
             copper  73%
             manganese  115%
             magnesium  20%
             zinc  50%
             calcium  60%
        Vitamins:  assume 80% for all

Name  Sorghum, whole grain
IML#  8012
Scientific Name  Sorghum spp. (S. vulgare)
Sources of Nutrient Values
   Proximate composition from Lorenz & Kulp 1991 (L&K) p. 253, recalculated to 11% moisture:  Prot. 10.3, lipid 3.03,
   Carb by diff 73.7 (Ash = 1.6 from NIN tables)
        Energy factors (USDA):  P x 0.91  F x 8.37  C x 4.03 = 332 kcal
        Minerals and vitamins from NIN tables (item # 4):  Ca 25, Fe 4.1, Mg 171, P 222, K 131, Na 7.3, Zn 1.6, Cu
        0.46, vit C 0, thi 0.37, ribo 0.13, nia 3.1, B6 0.21, fol 20, B12 0, vit A 8RE
        panto = 1.11 from L&K p 255 @ 11% H2O
        vit E = .7   imputed from brown rice * .9 ret n
        Vitamins corrected for cooking retention:  90% Nia, vit A, vit B6, vit E; 85% panto; 80% thia, ribo; 70% fol.
        Fatty acids and amino acids from USDA # 20067:  SFA 0.457, PUFA 1.37; mono =  ; chol 0; trp 124; thr 346;
        ile 433; leu 1491; lys 229; meth 169; cys 127; phe 546; tyr 321; val 561; arg 355; his 246.
        D fiber = 12.7       from NIN
        phytate = 618        from NIN (PhytP @ 28.16)
        Sucrose = .7 imputed from brown rice
        Vit D    assumed 0
Wet/Dry Ratio  3.2 based on USDA raw & cooked millet

Name  Soybeans, boiled
IML#  8015
Scientific Name  Glycine max
Sources of Nutrient Values
   USDA #  16108 (dry)/2.5 (adjust dry values to ckd equivalent and apply ret n values).
   Other     Cooking losses @ 2-2.5 hr give the following retention value:
             folate = .35
             vit C = .35        imputed from vegs.
             thiamin = .45
             panto = .55
             B6 = .55
             niacin = .60
             riboflavin = .80
             vit A = .90        imputed from vegs.
        Vit E = 2.0/2.5         from McL & Weihrauch, 1979 (dry), adj to ckd
        phytate = 1473/2.5      midpoint of range in Reddy et al, 1989 x .915 (solids) adj to ckd
        sucrose = 4.2/2.5       from HERR # 48
        water = 62.6 from ckd soybeans USDA # 16109
Wet/Dry Ratio  2.5

Name  Soybeans, immature, bld.
IML#  2136
Scientific Name  Glycine max
Sources of Nutrient Values
   USDA #  11451
   Other     sucrose = 0.5  imputed from mature soybeans in HERR # 48 
        Vit E = 1.5  imputed from mature soybeans in SDB rel 5 # 4110700
                                    phytate = 270       from Yao et al, 1983:  31% solids x 870

Name  Soybean oil
IML#  2707
Scientific Name  Glycine max
Sources of Nutrient Values
   USDA #  4044
   Other     phytate      assumed 0
        sucrose  assumed 0
        Mn       assumed 0
        vit D    assumed 0
        Vit E = 6.2  from SDB rel 5 # 8210800
        Cu = 0   from SDB rel 5 # 8210800

Name  Soybean sauce (soy sauce)
IML#  2156
Scientific Name  Glycine max
Sources of Nutrient Values
   USDA #  16124
   Other     sucrose       assumed 0 as in tofu (HERR # 48)
        phytate = 122      calc from soybeans (USDA # 16-108) based on phos. ratio:  130/280 x 589 = 271 x .45 = 122
                           (assume 55% lost in ferm. as reported for tempeh in Reddy et al) p. 126
        Vit E = 0    from SDB rel 5 # 4142030

Name  Spinach, boiled
IML#  2170
Scientific Name  Spinacia oleracea
Sources of Nutrient Values
   USDA #  11458
   Other     Vit E = 0.9   from SDB rel 5 # 7212521
        sucrose = 0  from HERR # 48
        phytate = 0  from McC & W, 1978

Name  Spleen, beef, cooked, moist heat
IML#  7230
Scientific Name  Bos taurus
Sources of Nutrient Values
   USDA #  13334
   Other     Vit D = .4    imputed from beef liver in USDA s prov. table
        Vit E = 0.4  as in beef liver (imputed)

Name  Squash, summer, all varieties (fruit), cooked
IML#  2192
Scientific Name  Cucurbita spp.
Alternate Names  Marrow, Courgette
Sources of Nutrient Values
   USDA #  11642
   Other     sucrose = 0.2                      from HERR # 48 (raw)
        Vit E = 0.1  from SDB rel 5 # 7523301
        phytate  assumed 0
Refuse %  5 (ends)

Name  Squash, winter, all yellow varieties (fruit), cooked
IML#  8010
Scientific Name  Cucurbita spp.
Sources of Nutrient Values
   USDA #  11644
   Other     vit A = 401   from Mangels et al, 1993
        sucrose = 0.2      from HERR # 48 (raw)
        Vit E = 0.1  from SDB rel 5 # 7330301
        phytate  assumed 0
Refuse %  29

Name  Squid, cooked, moist heat
IML#  8047
Scientific Names  Loligoidae and Ommastrephidae spp.
Sources of Nutrient Values
   USDA #  15175 adjusted from raw to cooked (x2) and vits ret n as on p. 10
   Other     folate = 3.6  from McW 647 (raw, fro) 2 x 2 x 0.9 ret n
        panto = 0.40 from McW 645 (mussels)
        vit D        assumed 0
        vit A = 10   from SDB rel 5 # 2621316
        Vit E = 1.4  from SDB rel 5 # 2621316
Raw/Cooked Ratio  2

Name  Starch (incl. maize, sago, cassava, arrowroot, mungbean)
IML#  7057
Sources of Nutrient Values
   USDA #  20027
   Other     sucrose       assumed 0
        Vit E    assumed 0
        phytate  assumed 0

Name  Sugar, cane, brown
IML#  2229
Scientific Name  Saccharum officinarum
Sources of Nutrient Values
   USDA #  19334
   Other     sucrose = 84.3                     from HERR # 48
        phytate  assumed 0
        Vit E    assumed 0
        d fiber = 0  from SDB rel 5 # 9110201

Name  Sugar, sago palm, jaggery
IML#  8070
Scientific Name  Metroxylon sagu
Sources of Nutrient Values  NIN # 445
        sucrose = 73.6      assuming same ratio of sucrose to CHO as brown sugar:  84/97 x 85
        phytate  assumed 0
        Vit E    assumed 0
        amino acids  calc. from apples, USDA 9-003 adjusted for protein ratio (12)
        d fiber  assumed 0
Fe, Mn, K, Na, Zn, Cu, Mg, all vit (exc. B12 assumed zero) imputed from USDA 19334 (brown sugar

Name  Sugar, white [granulated], cane or beet
IML#  2230
Sources of Nutrient Values
   USDA #  19335
   Other     sucrose = 96.8                     from HERR # 48
        phytate  assumed 0
        Vit E    assumed 0
        d fiber = 0  from SDB rel 5 # 9110101
        
Name  Sweet potato, orange (tuber)
IML#  2249
Scientific Name  Ipomaea batatas
Sources of Nutrient Values
   USDA #  7235
   Other     vit A = 1467   from Mangels et al, 1993
        sucrose = 2.8       from HERR # 48 (raw)
        Vit E = 4.5  from SDB rel 5 # 7340501
        phytate = 10 from Ferguson et al, 1993
Refuse %  15

Name  Tea, beverage, prepared with water
IML#  2277
Scientific Name  Camellia sinensis
Sources of Nutrient Values
   USDA #  14367
   Other     Vit E = 0      from SDB rel 5 # 9230508
        sucrose = 0  from HERR # 48
        phytate  assumed 0
Name  Tempeh, soybean, mold-processed
IML#  8104
Scientific Name  Glycine max
Sources of Nutrient Values
   USDA #  16114
   Other     vit A = 1.3    cooked soybeans x 1.26 to correct for moisture
        vit B12 = 0.4       calc. as avg. of zero (re UCB analyses) & USDA value of 0.84
        phytate = 394       midpoint from Reddy et al, 1989: 875 x 45% sol.
        Vit E = 0.7  use McL & Weihrauch, 1979 (soybeans): 2.0/2.5 = 0.8 x .86; based on fat ratio (7.7/9.0); ratio
                     = 8.6; assume 86% of tempeh is soybeans (USDA # 16-109)
        d fiber = 1.4       from Mitel & Garg, 1990
        sucrose = 0  assume all is fermented

Name  Tofu, raw, regular
IML#  7245
Scientific Name  Glycine max
Alternate Name  Soybean curd
Sources of Nutrient Values
   USDA #  16127
   Other     vit A = 0.33   from McW # 723
        Vit E = 0.0  from SDB rel 5 # 4142001
        phytate = 374       midpoint of range in Reddy et al, 1989 = 2430 x 15.4% solids
        sucrose = 0  from HERR # 24

Name  Tomatoes, ripe or green, raw or boiled
IML#  2282
Scientific Name  Solanum lycopersicum
Sources of Nutrient Values
   USDA #  11529
   Other     vit A = 87     from Mangels et al, 1993
        sucrose = 0  from HERR # 48
        Vit E = 0.4  from SDB rel 5 # 7410100 (raw)
        phytate = 6  from Oberleas & Harland, 1981 (cnd)
Refuse %  8

Name  Tortilla, maize, lime-treated, yellow
IML#  2657
Scientific Name  Zea mays
Sources of Nutrient Values
   USDA #  18363 (made from unenriched masa flour)
   Other    Vit E = 0.3     from SDB rel 5 # 5221510
        phytate = 480       .6 x 890 x .9 (dry wt) from cornmeal in Reddy et al, 1989 (Based on dry solids, assume .6 x
                            tortilla = dry masa)
        sucrose = 0.3       from HERR # 48
        Assume no nutr loss when ckd.

Name  Tuna, yellowfin, cooked, dry heat
IML#  2322
Scientific Names  Thunnus albacares, Neothunnus macropterus, N. albacara
Sources of Nutrient Values
   USDA #  15221
   Other    Vit E = 1.1     from SDB rel 5 # 2615312
        vit D = 5.9  from USDA prov. table for tuna cnd. in oil
        water        calculated by difference
        Mg, potass, vit C, panto, B6, folate, B12 imputed from USDA # 15121 (canned tuna)

Name  Turkey, meat plus skin, cooked, roasted
IML#  8066
Scientific Name  Meleagris gallopavo
Sources of Nutrient Values
   USDA #  05166
   Other    vit D = 0       from McC & W ( trace )
        Vit E = 0.3  from SDB rel 5 # 2420133
Yield factor  Raw AP with bone = 0.6 EP roasted
Refuse %  21 (bone),  Raw/Cooked Ratio  .72

Name  Turnip, root, boiled
IML#  2353
Scientific Name  Brassica rapa var. rapifera
Sources of Nutrient Values
   USDA #  11565
   Other    Vit E = 0.0     from SDB rel 5 # 7523401
        sucrose = 0.8       from HERR # 48 (raw)
        phytate = 0  from McC & W, 1978
Refuse %  19

Name  Turnip leaves, boiled
IML#  1367
Scientific Name  Brassica rapa (Rapifera group)
Sources of Nutrient Values
   USDA #  11569
   Other    sucrose = 0     from HERR # 48
        Vit E = 1.7  from SDB rel 5 # 7212821
        vit D        assumed 0
        phytate = 42 imputed from cassava leaf in Ferguson et al, 1988
Refuse %  30

Name  Walnuts, Persian or English
IML#  2421
Scientific Name  Julgans regia
Sources of Nutrient Values
   USDA #  12155
   Other    Vit E = 2.6     from McL & Weihrauch, 1979
        phytate = 1440      from Oberleas, 1983
        sucrose = 2.1       from HERR # 48

Name  Waterbuffalo, roasted
IML#  8065
Scientific Name  Bubalis bubalis
Sources of Nutrient Values
   USDA #  17161
   Other    Vit E = 0.1     imputed from lean beef, SDB rel 5 # 2100012
        vit D = 0.3  imputed from lean beef, USDA s prov. table
        water        calculated by difference
        Mn, vit A, vit C    imputed from lean beef, USDA # 13418

Name  Watermelon, raw
IML#  7290
Scientific Name  Citrullis lanatus
Sources of Nutrient Values
   USDA #  9326
   Other    Vit E = 0.2     from SDB rel 5 # 6314901
        phytate      assumed 0
        sucrose = 3.6       from HERR # 48
        FA      from SDB rel 5 # 6314901

Name  Wheat, whole-grain, parboiled, cooked (Bulgur)
IML#  8014
Scientific Name  Triticum aestivum L.
Sources of Nutrient Values
   USDA #  20013
   Other  Vit E =    calc. as 25% of whole wheat flour, .25 x 1.01  
        phytate =    calc. as 25% of whole wheat flour, .25 x 845
        sucrose = 0.2       from HERR # 48
        vit A        assumed 0
        Apply same vit. ret n factors as white wheat flour

Name  Wheat bran, crude
IML#  439
Scientific Name  Triticum aestivum L.
Sources of Nutrient Values
   USDA #  20077
   Other  Vit E = 1.49      p. 13 of HB8-20
        phytate = 3011      from Oberleas & Harland, 1981; 843/.28
        sucrose = 1.1       from HERR # 48
        vit A        assumed 0
        Apply same vit. ret n factors as white wheat flour

Name  Wheat flour, white (70-75% extraction)
IML#  7300
Scientific Name  Triticum aestivum L.
Sources of Nutrient Values
   USDA #  20081
   Other  Vit E = .25       p. 13, unbleached
        vit A        assumed 0
        phytate = 282       from Oberleas & Harland, 1981; 386/1.37
        sucrose = .4        from HERR # 48
        unenriched values from footnote in USDA # 20081:
            iron = 1.17
            thia = .12
            ribo = .04
            niacin = 1.25
        Ca is an optional additive at a level of 211 mg/100 g
        Vit. ret n with baking or boiling (USDA):  .8 (thia), 1.0 (B12), .7 (fol), .9 (vit A, ribo, niac, B6; assume for panto &
        vit E)

Name  Wheat flour, whole grain (100%)
IML#  7310
Scientific Name  Triticum aestivum L.
Sources of Nutrient Values
   USDA #  20080
   Other  Vit E = 1.01      USDA 8-13, p. 13, wheat
        vit A        assumed 0
        phytate = 845       from Oberleas & Harland, 1981; 1014/1.2
        sucrose = .3        from HERR # 48
        See white wheat flour for vit. ret n factors

Name  Wine, table, 11.5% alcohol
IML#  401
Scientific Name  Vitis vinifera
Sources of Nutrient Values
   USDA #  14084
   Other    Vit E = 0       from SDB rel 5 # 9340100
        sucrose = 0  from HERR # 48
        phytate      assumed 0
        alcohol = 9.3       calc. to adjust for spec. gravity
        aa      assumed zero

Name  Yam, white, tuber, cooked
IML#  7235
Scientific Name  Dioscorea spp.
Sources of Nutrient Values 
   Bradbury & Holloway, values for D. esculenta, from tables 3.11 (mean) and A.44.  except vitamins, amino acids, and fatty
   acids from USDA # 11602
        phytate = 50 from Ferguson et al, 1993
        sucrose = 0.4       from HERR # 48
        Vit E = 4.6  from SDB rel 5 # 7194501 (yam, ckd, Puerto Rican)
        CHO     calc. by difference

Name  Yeast, compressed
IML#  7400
Sources of Nutrient Values
   USDA #  18374
   Other    vit C         assumed 0
        vit B12 assumed 0
        vit A        assumed 0
        vit D        assumed 0
        Vit E = 0.1  from McLaughlin & Weihrauch, 1979
        sucrose      assumed 0
        phytate      assumed 0 (use  fermentation  (IML # 8121) to reduce phytate)
Guideline  Combine with  fermentation  (IML # 8121) when making bread recipes.  Assume approx. 5 g compressed yeast per
100 g flour when constructing bread recipes (approx. 20 g per pound (454 g) of bread; bread = 73% flour; 20/(.73 x 454) =
approx. 6 g).  1 g dry yeast = approx. 3.5 g compressed (based on  protein content)

Name  Yogurt, whole cow s milk
IML#  8101
Sources of Nutrient Values
   USDA #  01116
   Other    proximate     from NIN # 423
        Vit E = 0.1  from SDB rel 5 # 1141110
        vit D = 0.03 imputed from cow s milk, whole
        cys = 30     imputed from cow s milk, whole
        fa      calculated from USDA 01116 (yogurt) based on fat ratio from yogurt in NIN (4/3.25)
        sucrose assumed zero based on zero for lowfat yogurt in HERR # 48

 OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
   1 ALMONDS, DRIED                    8  12061    4.4   589   2465       0   20.0    0.0      0.0     52.2   4.9  11.0  33.9     0  
   2 AMARANTH, WHOLE-GRAIN, DRY     8107  20001    9.8   374   1565       0   14.5    0.0      0.0      6.5   1.7   2.9   1.4     0  
   3 APPLE, RAW                       13   9003   83.9    59    245       0    0.2    0.0      0.0      0.4   0.1   0.1   0.0     0  
   4 APRICOTS, DRIED, UNCKD         8020   9032   31.1   238    998       0    3.7    0.0      0.0      0.5   0.0   0.1   0.2     0  
   5 ASH, CULINARY, P               8120      0   10.2     0      0       0    0.0    0.0      0.0      0.0   0.0   0.0   0.0     0  
   6 AVOCADO                          64   9037   74.3   161    674       0    2.0    0.0      0.0     15.3   2.4   2.0   9.6     0  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES  IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA            
                                                                                                                                     
   1 20.4  10.9    2580     5.0   3.0  0.0     266   520   296    3.7   0.0   2.9  0.94    2.27     11   732     0     0             
   2 66.2  15.2     875     0.1   3.0  0.0     153   455   266    7.6   0.0   3.2  0.78    2.26     21   366     0     0             
   3 15.3   2.7      63     3.3   0.3  0.0       7     7     5    0.2   0.0   0.0  0.04    0.05      0   115     5     0             
   4 61.8   9.0       0     6.4   3.1  0.0      45   117    47    4.7   0.0   0.7  0.43    0.28     10  1378   724     0             
   5  0.0   0.0       0     0.0  89.7  0.0   13200     0  3420  572.0   0.0  28.7  8.70  159.00    113   958     0     0             
   6  7.4   5.9       0     0.1   1.0  0.0      11    41    39    1.0   0.0   0.4  0.26    0.23     10   599     6     0             
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS MET CYS  PHE  TYR  VAL  ARG HIS               
                                                                                                                                     
   1   1  24.0  0.0 0.21 0.78   3.4     59   0.00   0.11  0.47 358  739  866 1552  666 227 358 1113  705 1028 2495 558               
   2   4   0.7  0.0 0.06 0.19   1.3     34   0.00   0.21  0.89 181  558  582  879  747 226 191  542  329  679 1060 389               
   3   6   0.6  0.0 0.02 0.01   0.1      3   0.00   0.05  0.06   2    7    8   12   12   2   3    5    4    9    6   3               
   4   2   0.0  0.0 0.01 0.15   3.0     10   0.00   0.16  0.75  65  131  112  214  253  18  12  151   85  133  141  60               
   5   0   0.0  0.0 0.00 0.00   0.0      0   0.00   0.00  0.00   0    0    0    0    0   0   0    0    0    0    0   0               
   6   8   1.3  0.0 0.11 0.12   1.9     62   0.00   0.28  0.97  21   66   71  123   94  37  21   68   49   97   59  29               
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
   1    1      1      1      3       1     3        3      1    1    1     1     1     1      1      28      24    1                 
   2    1      1      1      3       1     3        3      1    1    1     1     1     1      1       5      24    1                 
   3    1      1      1      3       1     3        3      1    1    1     1     1     1      1      23      24    1                 
   4    1      1      1      3       1     3        3      1    1    1     1     1     1      1       3      24    1                 
   5   39      3      3      3       3     3        3      3    3    3     3     3     3      3       3       3   39                 
   6    1      1      1      3       1     3        3      1    1    1     1     1     1      1       3      24    1                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
   1    3       1      1       1      1     3       1      1       1       1       1      1      3      1    21     3                
   2    3       1      1       1      1     3       1      1       1       1       1      3      3      1     5     3                
   3    3       1      1       1      1     3       1      1       1       1       1      1      3      1     2     3                
   4    3       1      1       1      1     3       1      1       1       1       1      1      3      1     2     3                
   5    3      39      3      39     39     3      39     39      39      39      39      3      3      3     3     3                
   6    3       1      1       1      1     3       1      1       1       1       1     41      3      1     2     3                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
   1    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
   2    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
   3    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
   4    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
   5    3      3       3        3        3       3       3      3     3     3     3     3     3     3     3     3     3     3     3  
   6    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  

OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
   7 BANANA, RAW, RIPE               141   9040   74.3    92    384       0    1.0    0.0      0.0      0.5   0.2   0.1   0.0     0  
   8 BARLEY, WHOLE-GRAIN, DRY       8108  20004    9.4   354   1481       0   12.5    0.0      0.0      2.3   0.5   1.1   0.3     0  
   9 BEANS, GREEN/SNAP, BLD (IMMAT   183  11053   89.2    35    147       0    1.9    0.0      0.0      0.3   0.1   0.1   0.0     0  
  10 BEANSPROUTS, SOY, CKD          8024  11452   69.1   122    511       0   13.1    0.0      0.0      6.7   0.9   3.8   1.5     0  
  11 BEEF SAUSAGE, CKD              2018   7069   60.4   250   1044     250   13.9   13.9     13.9     20.1   8.1   2.0   9.2    65  
  12 BEEF TALLOW                    7066   4001    0.0   902   3774     902    0.0    0.0      0.0    100.0  49.8   4.0  41.8   109  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA             
                                                                                                                                     
   7 23.4   2.4       0     6.5   0.8   0.0      6    20    29   0.3   0.0   0.2  0.10    0.15      1   396     8     0              
   8 73.5  17.3     875     0.3   2.3   0.0     33   264   133   3.6   0.0   2.8  0.50    1.94     12   452     0     0              
   9  7.9   3.2      91     0.3   0.7   0.0     46    39    25   1.3   0.0   0.4  0.10    0.29      3   299    67     0              
  10  9.6   0.8     321     0.1   1.6   0.0     67   164    72   2.1   0.0   1.2  0.43    0.70     14   484     1     0              
  11  2.3   0.0       0     0.0   3.3   0.0     13   115    15   2.7   2.7   2.1  0.23    0.06   1065   198     0     0              
  12  0.0   0.0       0     0.0   0.0   0.0      0     0     0   0.0   0.0   0.0  0.00    0.00      0     0     0     0              
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS MET CYS  PHE  TYR  VAL  ARG HIS               
                                                                                                                                     
   7   9   0.3  0.0 0.05 0.10   0.5     19   0.00   0.58  0.26  12   34   33   71   48  11  17   38   24   47   47  81               
   8   0   0.6  0.0 0.52 0.26   5.0     13   0.00   0.30  0.24 208  424  456  848  465 240 276  700  358  612  625 281               
   9  10   0.1  0.0 0.07 0.10   0.6     33   0.00   0.06  0.07  20   82   69  116   91  23  18   69   44   93   76  35               
  10  15   0.0  0.0 0.34 0.12   1.1    172   0.00   0.18  0.93 159  503  580  938  752 138 157  641  477  620  905 348               
  11  12   0.2  0.9 0.24 0.38   3.6      2   3.65   0.21  0.85 114  521  675  929 1107 301 196  481  552  668  855 359               
  12   0   2.7  0.0 0.00 0.00   0.0      0   0.00   0.00  0.00   0    0    0    0    0   0   0    0    0    0    0   0               
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
   7    1      1      1      3       1     3        3      1    1    1     1     1     1      1      23      24    1                 
   8    1      1      1      3       1     3        3      1    1    1     1     1     1      1      25       5    1                 
   9    1      1      1      3       1     3        3      1    1    1     1     1     1      1      23      24    1                 
  10    1      1      1      3       1     3        3      1    1    1     1     1     1      2      25       5    1                 
  11    1      1      1      1       1     1        1      1    1    1     1     1     1      3       3      24    1                 
  12    1      1      1      1       1     1        1      1    1    1     1     1     1      1       3       3    1                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
   7    3       1      1       1      1     3       1      1       1       1       1      1      3      1     2     3                
   8    3       1      1       1      1     3       1      1       1       1       1      3      3      1     1     3                
   9    3       1      1       1      1     3       1      1       1       1       1      1      3      1     2     3                
  10    3       1      1       1      1     3       1      1       1       1       1      1      3      1     2     3                
  11    3       1      1       1      1     1       1      1       1       1       1      1      1      1     2    30                
  12    3       1      1       1      1     1       1      3       3       1       1      1      1      1     1     3                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
   7    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
   8    1      1       2        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
   9    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  10    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  11    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  12    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  

 OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
  13 BEEF, MEDIUM FAT, R            8067      0   55.6   269   1126     269   24.9   24.9     24.9     18.0   8.4   0.7   7.6    75  
  14 BEEF, THIN, ROASTED            8061      0   62.7   188    787     188   28.1   28.1     28.1      7.6   3.1   0.3   3.2    70  
  15 BEEF, VERY FAT, ROA            8068      0   44.0   381   1595     381   24.1   24.1     24.1     30.9  14.9   1.2  12.9    87  
  16 BEEF, VERY THIN, RO            8060  13418   64.6   166    696     166   29.0   29.0     29.0      4.7   1.7   0.2   2.0    69  
  17 BEER, COMMERCIAL, 4% ALCOHOL    394  14003   92.3    41    172       0    0.3    0.0      0.0      0.0   0.0   0.0   0.0     0  
  18 BISCUITS, SWEET, COOKIES        812  18204    4.8   478   2002       0    5.1    0.0      0.0     21.1   5.4   2.7  11.8    51  
                                                                                                                                   
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA             
                                                                                                                                     
  13  0.0   0.0       0     0.0   1.0   0.0      4   194    23   1.7   1.7   4.1  0.09    0.01     53   340     0     0              
  14  0.0   0.0       0     0.0   1.2   0.0      5   219    26   1.9   1.9   4.6  0.10    0.02     60   383     0     0              
  15  0.0   0.0       0     0.0   1.0   0.0      4   188    22   1.6   1.6   3.9  0.08    0.01     51   328     0     0              
  16  0.0   0.0       0     0.0   1.2   0.0      5   226    27   2.0   2.0   4.7  0.10    0.02     62   395     0     0              
  17  3.7   0.2       0     0.0   0.1   3.6      5    12     6   0.0   0.0   0.0  0.01    0.01      5    25     0     0              
  18 67.9   0.5     116    22.0   1.2   0.0     21    80    12   0.7   0.0   0.4  0.08    0.32    357    63    27     0              
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS  MET CYS  PHE  TYR  VAL  ARG  HIS             
                                                                                                                                     
  13   0   0.3  0.3 0.08 0.15   3.2      6    1.87  0.33  0.40 280 1089 1121 1970 2074  638 280  974  838 1213 1576  854             
  14   0   0.1  0.3 0.09 0.16   3.6      7    2.10  0.37  0.45 315 1228 1264 2222 2340  720 315 1098  945 1368 1777  963             
  15   0   0.4  0.2 0.07 0.14   3.1      6    1.80  0.32  0.38 270 1051 1081 1902 2002  616 270  940  808 1170 1521  824             
  16   0   0.1  0.3 0.09 0.17   3.8      7    2.17  0.38  0.46 325 1266 1303 2291 2412  742 325 1132  974 1410 1832  993             
  17   0   0.0  0.0 0.01 0.03   0.5      6    0.02  0.05  0.06   3    5    5    6    7    1   3    6   15    9    9    5             
  18   0   2.7  0.0 0.04 0.05   1.0     12    0.09  0.06  0.25  70  179  230  390  256  110 104  250  175  263  221  112             
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
  13    4      4      4       4      4      4       4      4    4    4     4     4     4      3       3       3    4                 
  14    4      4      4       4      4      4       4      4    4    4     4     4     4      3       3       3    4                 
  15    4      4      4       4      4      4       4      4    4    4     4     4     4      3       3       3    4                 
  16    1      1      1       1      1      1       1      1    1    1     1     1     1      3       3       3    1                 
  17    1      1      1       3      1      3       3      1    1    1     1     1     1      1       3       3    1                 
  18    1      1      1       3      1      3       3      1    1    1     1     1     1      2       4       4    1                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
  13    3       4       4      4      4      4      4      4       4       4       4      4      4      4     4     4                
  14    3       4       4      4      4      4      4      4       4       4       4      4      4      4     4     4                
  15    3       4       4      4      4      4      4      4       4       4       4      4      4      4     4     4                
  16    3       1       1      1      1      1      1      1       1       1       1      1      1      1     2    30                
  17    4       1       1      1      1      3      1      1       1       1       1      1      3      1     2     3                
  18    3       1       1      1      4      3      1      5       5       1       1      1      3      1     2     3                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
  13    4      4       4        4        4       4       4      4     4     4     4     4     4     4     4     4     4     4     4  
  14    4      4       4        4        4       4       4      4     4     4     4     4     4     4     4     4     4     4     4  
  15    4      4       4        4        4       4       4      4     4     4     4     4     4     4     4     4     4     4     4  
  16    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  17    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  18    4      4       4        5        5       1       5      1     1     1     1     1     1     1     1     1     1     1     1  

 OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
  19 BLACKBERRY, RAW                8018   9042   85.6    52    216       0    0.7    0.0      0.0      0.4   0.0   0.2   0.0     0  
  20 BOUILLON, POWDER                434   6075    3.3   238    998     238   16.0   16.0     16.0      8.9   4.3   0.3   3.6    10  
  21 BRAIN, SIMMERED                8069  13320   75.0   160    671     160   11.1   11.1     11.1     12.5   2.9   1.4   2.5  2054  
  22 BREAD, WHEAT, WHITE, YEAST-LE  7016  18029   34.3   274   1148       0    8.8    0.0      0.0      3.0   0.6   0.7   1.2     0  
  23 BREADFRUIT, RIPE, BLD OR BKD   8011   9059   70.7   103    432       0    1.1    0.0      0.0      0.2   0.1   0.1   0.0     0  
  24 BROADBEAN, MATURE BOILED       7020  16053   71.5   110    459       0    7.6    0.0      0.0      0.4   0.1   0.2   0.1     0  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA             
                                                                                                                                     
  19 12.8   5.0       0     0.4   0.5   0.0     32    21    20   0.6   0.0   0.3  0.14    1.29      0   196    16     0              
  20 23.7   0.0       0     0.0  48.2   0.0     60   320    51   1.6   1.6   0.1  0.00    0.46  16982   446     5     5              
  21  0.0   0.0       0     0.0   1.3   0.0      9   352    14   2.2   2.2   1.3  0.24    0.04    120   240     0     0              
  22 51.9   2.8      30     0.1   2.0   0.0     10   105    27   0.5   0.0   0.9  0.19    0.51    609   113     0     0              
  23 27.1   4.9       0     0.2   0.9   0.0     17    30    25   0.5   0.0   0.1  0.08    0.06      2   490     4     0              
  24 19.7   5.4     398     0.7   0.8   0.0     36   125    43   1.5   0.0   1.0  0.26    0.42      5   268     2     0              
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS  MET CYS  PHE  TYR  VAL  ARG  HIS             
                                                                                                                                     
  19   21  0.7  0.0 0.03 0.04   0.4     34    0.00  0.06  0.24   7   19   14   31   25    1   5   18   21   18   26   12             
  20    0  0.2  0.0 0.07 0.24   4.5     32    1.00  0.20  0.30 181  705  725 1275 1342  413 181  630  542  785 1020  552             
  21    1  1.5  0.0 0.08 0.17   2.2      7    8.60  0.24  0.57  90  526  429  831  662  230 197  560  393  544  604  282             
  22    0  0.2  0.0 0.11 0.08   0.9     31    0.00  0.04  0.39 102  248  338  616  205  158 192  436  250  382  320  191             
  23   29  1.2  0.0 0.09 0.03   0.8     10    0.00  0.30  0.56  30   52   64   65   37   10   9   26   19   47   90   43             
  24    0  0.0  0.0 0.10 0.09   0.7    104    0.00  0.07  0.16  72  270  306  572  486   62  97  321  241  338  702  193             
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
  19    1      1      1       3      1      3       3      1    2     2     2     1    1      1       3      24    1                 
  20    1      1      1       1      1      1       1      1    1     1     1     1    1      1       3       3    1                 
  21    4      1      1       1      1      1       1      1    1     1     1     1    1      3       3       3    1                 
  22    1      1      1       3      1      3       3      1    1     1     1     1    1      1      25      24    1                 
  23    1      1      1       3      1      3       3      1    2     2     2     1    1      1       3       5    1                 
  24    1      1      1       3      1      3       3      1    1     1     1     1    1      1      25      24    1                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
  19    3       1       1      1      1      3      1      1       1       1       1      1      3      1     2     3                
  20    3       1       1      1      2      2      2      2       1       1       1      1      1      2     2     3                
  21    3       1       1      1      1      1      1      1       1       1       1      1      1      1     2     5                
  22    3       4       1      1      4      3      1      1       1       1       1      1      3      1    21     3                
  23    3       1       1      1      1      3      1      1       1       1       1      1      3      1     2     3                
  24    3       1       1      1      1      3      1      1       1       1       1      1      3      1    21     3                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
  19    1      1       1        1        1       1       1      5     5     5     5     5     5     5     5     5     5     5     5  
  20    1      1       1        2        1       2       1      4     4     4     4     4     4     4     4     4     4     4     4  
  21    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  22    4      4       4        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  23    1      1       1        2        1       5       5      5     1     1     1     1     1     1     1     1     1     5     5  
  24    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  

 OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
  25 BROCCOLI, BOILED                484  11091   90.7    28    118       0    3.0    0.0      0.0      0.4   0.1   0.2   0.0     0  
  26 BUTTER OIL (GHEE, COW)          505   4136    0.2   876   3665     876    0.3    0.3      0.3     99.5  61.9   3.7  28.7   256  
  27 CABBAGE, BOILED                 513  11110   93.6    22     92       0    1.0    0.0      0.0      0.4   0.1   0.2   0.0     0  
  28 CABBAGE, RAW                    512  11109   92.2    25    105       0    1.4    0.0      0.0      0.3   0.0   0.1   0.0     0  
  29 CALCIUM, 100 MG                8119      0    0.0     0      0       0    0.0    0.0      0.0      0.0   0.0   0.0   0.0     0  
  30 CANTALOUPE, RAW                1358   9181   89.8    35    148       0    0.9    0.0      0.0      0.3   0.2   0.0   0.0     0  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA             
                                                                                                                                     
  25  5.1   2.9       0     0.3   0.9   0.0     46    59    24   0.8   0.0   0.4  0.04    0.22    26    292   139     0              
  26  0.0   0.0       0     0.0   0.0   0.0      8     8     1   0.1   0.1   0.0  0.00    0.00   273      9   925   925              
  27  4.5   2.8       0     0.5   0.5   0.0     31    15     8   0.2   0.0   0.1  0.01    0.12     8     97    13     0              
  28  5.4   2.3       0     0.5   0.7   0.0     47    23    15   0.6   0.0   0.2  0.02    0.16    18    246    13     0              
  29  0.0   0.0       0     0.0   0.0   0.0    100     0     0   0.0   0.0   0.0  0.00    0.00     0      0     0     0              
  30  8.4   0.8       0     5.4   0.7   0.0     11    17    11   0.2   0.0   0.2  0.04    0.05     9    309   322     0              
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS  MET CYS  PHE  TYR  VAL  ARG  HIS             
                                                                                                                                     
  25   75  0.5  0.0 0.06 0.11   0.6     50    0.00  0.14  0.51  31   97  116  139  150   36  21   90   67  136  155   53             
  26    0  2.8  1.7 0.00 0.01   0.0      1    0.04  0.00  0.04   4   13   17   27   22    7   3   14   14   19   10    8             
  27   20  0.1  0.0 0.06 0.06   0.3     20    0.00  0.11  0.14  10   35   51   52   47   10   8   32   17   43   57   20             
  28   32  0.1  0.0 0.05 0.04   0.3     43    0.00  0.10  0.14  15   49   72   73   67   14  12   45   24   61   81   29             
  29    0  0.0  0.0 0.00 0.00   0.0      0    0.00  0.00  0.00   0    0    0    0    0    0   0    0    0    0    0    0             
  30   42  0.2  0.0 0.04 0.02   0.6     17    0.00  0.12  0.13  10   38   27   25   87    8   3   21   17   22   83    8             
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
  25    1      1      1       3      1      3       3      1    1     1     1     1    1      1      38      24    1                 
  26    1      1      1       1      1      1       1      1    1     1     1     1    1      1       3       3    1                 
  27    1      1      1       3      1      3       3      1    1     1     1     1    1      1       3      24    1                 
  28    1      1      1       3      1      3       3      1    1     1     1     1    1      1       3      24    1                 
  29    3      3      3       3      3      3       3      3    3     3     3     3    3      3       3       3    3                 
  30    1      1      1       3      1      3       3      1    2     2     2     1    1      1       3      24    1                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
  25    3       1       1      1      1      3      1      1       1       1       1      1      3      1     2     3                
  26    3       5       5      5      5      1      5      2       3       5       5      1      5      5     1     5                
  27    3       1       1      1      1      3      1      1       1       1       1      1      3      1     2     3                
  28    3       1       1      1      1      3      1      1       1       1       1      1      3      1     2     3                
  29    3      99       3      3      3      3      3      3       3       3       3      3      3      3     3     3                
  30    3       1       1      1      1      3      1      1       1       1       1      1      3      1     2     3                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
  25    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  26    5      5       5        5        5       5       5      5     5     5     5     5     5     5     5     5     5     5     5  
  27    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  28    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  29    3      3       3        3        3       3       3      3     3     3     3     3     3     3     3     3     3     3     3  
  30    1      1       1        1        1       1       1      5     5     5     5     5     5     5     5     5     5     5     5  

OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
  31 CARBONATED BEVERAGES, SWEETEN   404  14400   89.4    41    170       0    0.0    0.0      0.0      0.0   0.0   0.0   0.0     0  
  32 CARP, CKD, DRY HEAT            8040  15009   69.6   162    679     162   22.9   22.9     22.9      7.2   1.4   1.8   3.0    84  
  33 CARROTS, RAW OR BOILED          620  11125   87.4    45    188       0    1.1    0.0      0.0      0.2   0.0   0.1   0.0     0  
  34 CASSAVA ROOT, DRIED FERMENTED  8025      0   12.6   329   1377       0    2.5    0.0      0.0      0.7   0.2   0.2   0.2     0  
  35 CASSAVA ROOT, WHITE BLD        7025  11134   65.6   131    548       0    1.1    0.0      0.0      0.3   0.1   0.1   0.1     0  
  36 CATFISH, CKD, DRY HEAT         8041  15233   77.7   105    438     105   18.5   18.5     18.5      2.9   0.7   0.6   1.1    72  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA             
                                                                                                                                     
  31 10.4   0.0       0     2.0   0.1   0.0      3    12     1   0.0   0.0   0.0  0.01    0.04     4      1     0     0              
  32  0.0   0.0       0     0.0   1.9   0.0     52   531    38   1.6   1.6   1.9  0.07    0.02    63    427     9     9              
  33 10.5   3.3       9     3.6   0.9   0.0     31    30    13   0.6   0.0   0.3  0.13    0.75    66    227  1942     0              
  34 81.7   3.4      70     2.1   2.5   0.0     44   162    23   1.8   0.0   0.7  0.12    0.25     5    561     0     0              
  35 31.9   1.5      54     0.9   1.1   0.0     19    70    10   0.8   0.0   0.3  0.05    0.11     2    243     6     0              
  36  0.0   0.0       0     0.0   1.2   0.0     11   304    28   0.4   0.4   0.6  0.04    0.03    50    419    15    15              
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS  MET CYS  PHE  TYR  VAL  ARG  HIS             
                                                                                                                                     
  31    0  0.0  0.0 0.00 0.00   0.0      0    0.00  0.00  0.00   0    0    0    0    0    0   0    0    0    0    0    0             
  32    2  1.6 12.5 0.42 0.07   2.5      7    1.47  0.22  0.62 256 1002 1054 1858 2100  677 245  893  772 1178 1368  673             
  33    2  0.5  0.0 0.03 0.06   0.5     14    0.00  0.25  0.30  12   40   43   46   43    7   9   34   21   46   45   17             
  34    0  0.1  0.0 0.21 0.01   1.0     36    0.00  0.49  0.53  35   53   50   74   82   21  53   49   33   65  257   37             
  35   30  0.2  0.0 0.13 0.02   0.6     15    0.00  0.29  0.29  15   23   22   32   36    9  23   21   14   28  111   16             
  36    1  2.3 12.5 0.23 0.07   2.4     10    2.90  0.11  0.91 207  810  851 1502 1697  547 198  721  624  952 1106  544             
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
  31    1      1      1       3      1      3       3      1    3     3     3     1    1      1       3      24    1                 
  32    1      1      1       1      1      1       1      1    1     1     1     1    1      3       3       3    1                 
  33    1      1      1       3      1      3       3      1    1     1     1     1    1      1      23      24    1                 
  34   11      4      4       3      4      3       3      4    4     4     4     3    4      4      34       4    4                 
  35    4     14     14       3     14      3       3     14    1     1     1     1    4     29      35      24    1                 
  36    1      1      1       1      1      1       1      1    1     1     1     1    1      3       3       3    1                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
  31    3       1       1      1      1      3      1      1       1       1       1      1      3      1     2     3                
  32    3       1       1      1      1      1      1      1       5       1       1      1      1      1     2     5                
  33    3       1       1      1      1      3      1      1       1       1       1     41      3      1     2     3                
  34    3       4       4      4      4      3      4      4       4       4       4      3      3      3     4     3                
  35    3      14       1     14     14      3     35     35      35      14      14     14      3     14     2     3                
  36    3       1       1      1      1      1      1      1       1       1       1      1      1      1     2    30                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
  31    1      1       1        1        1       1       1      3     3     3     3     3     3     3     3     3     3     3     3  
  32    5      5       5        5        1       1       5      1     1     1     1     1     1     1     1     1     1     1     1  
  33    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  34    4      4       4        4        3       4       4      4     4     4     4     4     4     4     4     4     4     4     4  
  35   14     14      14        4        1       4       4      4     4     4     4     4     4     4     4     4     4     4     4  
  36    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  

OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
  37 CHEESE HARD WHOLE MILK (CHEDD   646   1009   36.8   403   1685     403   24.9   24.9      0.0     33.1  21.1   0.9   9.4   105  
  38 CHEESE SEMISOFT, WHOLE MILK O  8102   1159   57.9   268   1121     268   18.5   18.5      0.0     21.1  14.6   0.5   4.8    46  
  39 CHEESE SOFT FRESH (RICOTTA PA  7040   1037   74.4   138    578     138   11.4   11.4      0.0      7.9   4.9   0.3   2.3    31  
  40 CHEESE SOFT FRESH LOWFAT (COT   647   1012   79.0   103    433     103   12.5   12.5      0.0      4.5   2.9   0.1   1.3    15  
  41 CHEESE SOFT FRESH VERY LOWFAT  7029   1016   82.5    72    303      72   12.4   12.4      0.0      1.0   0.6   0.0   0.3     4  
  42 CHESTNUTS, CHINESE, CKD        8017  12095   61.6   153    641       0    2.9    0.0      0.0      0.8   0.1   0.2   0.4     0  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS  VITA A_VITA            
                                                                                                                                     
  37  1.3   0.0       0     0.0   3.9   0.0    721   512    28   0.7   0.0   3.1  0.03    0.01   621     98    303    303            
  38  0.9   0.0       0     0.0   1.6   0.0    140   256    16   1.9   0.0   0.9  0.73    0.10   368     26    220    220            
  39  5.1   0.0       0     0.0   1.2   0.0    272   183    15   0.4   0.0   1.3  0.03    0.01   125    125    113    113            
  40  2.7   0.0       0     0.0   1.4   0.0     60   132     5   0.1   0.0   0.4  0.03    0.00   405     84     48     48            
  41  2.7   0.0       0     0.0   1.4   0.0     61   134     5   0.1   0.0   0.4  0.03    0.00   406     86     11     11            
  42 33.6   8.6      42    10.6   1.1   0.0     12    66    58   1.0   0.0   0.6  0.25    1.10     2    306     12      0            
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS  MET CYS  PHE  TYR  VAL  ARG  HIS             
                                                                                                                                     
  37    0  0.4  0.3 0.03 0.38   0.1     18    0.83  0.07  0.41 320  886 1546 2385 2072  652 125 1311 1202 1663  941  874             
  38    0  0.4  0.5 0.07 0.38   0.4     23    1.10  0.07  0.36 195  691  766 1597 1330  494  84  737  723 1274  549  505             
  39    0  0.3  0.1 0.02 0.19   0.1     13    0.29  0.02  0.21 139  523  596 1235 1353  284 100  562  596  700  639  464             
  40    0  0.1  0.0 0.02 0.16   0.1     12    0.62  0.07  0.21 139  554  734 1284 1010  376 116  673  666  773  570  415             
  41    0  0.1  0.0 0.02 0.17   0.1     12    0.63  0.07  0.22 138  550  728 1274 1002  373 115  668  660  767  565  412             
  42   22  0.8  0.0 0.10 0.11   0.5     43    0.00  0.26  0.35  34  115  108  178  156   70  75  130   86  151  295   83             
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
  37    1      1      1       1      1      1       3      1    1     1     1     1    1      3       3       3    1                 
  38    4      1      1       1      1      1       3      1    1     1     1     1    1      3       3       3    1                 
  39    1      1      1       1      1      1       3      1    1     1     1     1    1      3       3       3    1                 
  40    1      1      1       1      1      1       3      1    1     1     1     1    1      3       3       3    1                 
  41    1      1      1       1      1      1       3      1    1     1     1     1    1      3       3       3    1                 
  42    1      1      1       3      1      3       3      1    1     1     1     1    1      5      16       5    1                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
  37    3       1       1      1      1      3      1      1       1       1       1      1      1      1     2    30                
  38    3       1       1      1      1      3      1      1       1       1       1     13     13     13    13    13                
  39    3       1       1      1      1      3      1      1       1       1       1      1      1      1     2     5                
  40    3       1       1      1      1      3      1      1       1       1       1      1      1      1     2     5                
  41    3       1       1      1      1      3      1      1       1       1       1      1      1      1     2     5                
  42    3       1       1      1      1      3      1      1       1       1       1      1      3      1     5     3                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
  37    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  38    1      1       1       13       13      13      13      1     1     1     1     1     1     1     1     1     1     1     1  
  39    1      1       1        2        1       1       5      5     1     1     1     1     1     1     1     1     1     1     1  
  40    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  41    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  42    1      1       1        5        1       5       5      1     1     1     1     1     1     1     1     1     1     1     1  

OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
  43 CHICKEN FAT                    7067   4542    0.2   900   3767     900    0.0    0.0      0.0     99.8  29.8  20.9  44.7    85  
  44 CHICKEN, MATURE, ME            8063   5124   53.1   285   1192     285   26.9   26.9     26.9     18.9   5.1   4.2   7.2    79  
  45 CHICKPEA, MATURE BOILED        8016  16057   60.2   164    686       0    8.9    0.0      0.0      2.6   0.3   1.2   0.6     0  
  46 CHOCOLATE, PLAIN CONFECT       8071  19080    0.6   477   1998       0    4.2    0.0      0.0     29.7  17.5   1.0   9.9     0  
  47 CINNAMON GROUND                7050   2010    9.5   261   1094       0    3.9    0.0      0.0      3.2   0.7   0.5   0.5     0  
  48 COCOA POWDER                   7051  19165    3.0   229    959       0   23.4    0.0      0.0     13.7   8.1   0.4   4.6     0  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS  VITA A_VITA            
                                                                                                                                     
  43  0.0   0.0       0     0.0   0.0   0.0      0     0     0   0.0   0.0   0.0  0.00    0.00     0      0      0      0            
  44  0.0   0.0       0     0.0   1.2   0.0     13   180    20   1.4   1.4   1.8  0.10    0.02    73    182     39     39            
  45 27.4   7.5     293     1.4   0.9   0.0     49   168    48   2.9   0.0   1.5  0.35    1.03     7    291      3      0            
  46 63.4   0.0      84    49.5   1.2   0.0     32   132   115   3.1   0.0   1.6  0.70    0.80    11    365      2      0            
  47 79.8  54.3       0     0.0   3.6   0.0   1228    61    56  38.1   0.0   2.0  0.23   16.67    26    500     26      0            
  48 54.3  33.2    1880     0.3   5.8   0.0    128   734   499  13.9   0.0   6.8  3.79    3.84    21   1524      2      0            
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS  MET CYS  PHE  TYR  VAL  ARG  HIS             
                                                                                                                                     
  43    0  2.7  0.0 0.00 0.00   0.0      0    0.00  0.00  0.00   0    0    0    0    0    0   0    0    0    0    0    0             
  44    0  0.2  0.0 0.09 0.24   5.8      5    0.23  0.25  0.75 301 1113 1348 1961 2197  717 357 1046  869 1307 1680  793             
  45    1  0.4  0.0 0.12 0.06   0.5    172    0.00  0.14  0.29  85  329  380  631  593  116 119  475  220  372  835  244             
  46    0  0.9  0.0 0.06 0.09   0.4     10    0.00  0.07  1.08  63  168  164  257  212   44  52  204  159  254  240   73             
  47   28  1.0  0.0 0.08 0.14   1.3    223    0.00  1.00  0.10  27   80  114  128   29   18 101   44  164   97   68   70             
  48    0  0.4  0.0 0.08 0.24   2.2     32    0.00  0.12  0.25 293  776  760 1189  983  202 239  941  735 1177 1111  339             
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
  43    1      1      1       1      1      1       1      1    1     1     1     1    1      1       3       3    1                 
  44    1      1      1       1      1      1       1      1    1     1     1     1    1      3       3       3    1                 
  45    1      1      1       3      1      3       3      1    1     1     1     1    1      2      25      24    1                 
  46    1      1      1       3      1      3       3      1    1     1     1     1    1      3      16      24    1                 
  47    1      1      1       3      1      3       3      1    1     1     1     1    1      1       3       3    1                 
  48    1      1      1       3      1      3       3      1    1     1     1     1    1      1      23      24    1                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
  43    3       1       1      1      1      1      1      3       3       1       1      1      5      1     1     3                
  44    3       1       1      1      1      1      1      1       1       1       1      1      1      1     2    13                
  45    3       1       1      1      1      3      1      1       1       1       1      1      3      1     2     3                
  46    3       1       1      1      1      3      1      1       1       1       1      1      3      1    13    13                
  47    3       1       1      1      1      3      1      1       1       1       1      1      3      1     5     3                
  48    3       1       1      1      1      3      1      1       1       1       1      1      3      1     6     3                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
  43    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  44    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  45    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  46    1      1       1       13        1      13      13      1     1     1     1     1     1     1     1     1     1     1     1  
  47    1      1       1        5        1       5       5      5     5     5     5     5     5     5     5     5     5     5     5  
  48    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  

OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
  49 COCONUT MEAT, FRESH             789  12104   47.0   354   1480       0    3.3    0.0      0.0     33.5  29.7   0.4   1.4     0  
  50 COCONUT OIL                    8033   4047    0.0   862   3608       0    0.0    0.0      0.0    100.0  86.5   1.8   5.8     0  
  51 COD, ATLANTIC AND PACIFIC, CK  8043  15016   75.9   105    440     105   22.8   22.8     22.8      0.9   0.2   0.3   0.1    55  
  52 COFFEE BEVERAGE, PREPARED WIT   800  14215   99.0     2     10       0    0.1    0.0      0.0      0.0   0.0   0.0   0.0     0  
  53 COS, RAW (ROMAINE)             8030  11251   94.9    16     67       0    1.6    0.0      0.0      0.2   0.0   0.1   0.0     0  
  54 COWPEA, MATURE BOILED          7060  16063   70.0   116    484       0    7.7    0.0      0.0      0.5   0.1   0.2   0.0     0  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS  VITA A_VITA            
                                                                                                                                     
  49 15.2   9.0     324     0.1   1.0   0.0     14   113    32   2.4   0.0   1.1  0.44    1.50    20    356      0      0            
  50  0.0   0.0       0     0.0   0.0   0.0      0     0     0   0.0   0.0   0.0  0.00    0.00     0      0      0      0            
  51  0.0   0.0       0     0.0   1.5   0.0     14   138    42   0.5   0.5   0.6  0.04    0.02    78    244     14     14            
  52  0.4   0.0       6     0.0   0.1   0.0      3     3     4   0.1   0.0   0.0  0.01    0.02     3     36      0      0            
  53  2.4   2.4      42     0.1   0.9   0.0     36    45     6   1.1   0.0   0.3  0.04    0.64     8    290    260      0            
  54 20.8   6.5     358     1.4   0.9   0.0     24   156    53   2.5   0.0   1.3  0.27    0.48     4    278      2      0            
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS  MET CYS  PHE  TYR  VAL  ARG  HIS             
                                                                                                                                     
  49    3  0.7  0.0 0.07 0.02   0.5     26    0.00  0.05  0.30  39  121  131  247  147   62  66  169  103  202  546   77             
  50    0  0.8  0.0 0.00 0.00   0.0      0    0.00  0.00  0.00   0    0    0    0    0    0   0    0    0    0    0    0             
  51    1  0.6  1.4 0.09 0.08   2.5     12    1.05  0.28  0.16 256 1001 1052 1856 2097  676 245  891  771 1176 1366  672             
  52    0  0.0  0.0 0.00 0.00   0.3      0    0.00  0.00  0.00   0    1    2    5    1    0   2    3    2    3    1    2             
  53   24  1.0  0.0 0.10 0.10   0.5    136    0.00  0.05  0.17  12   74  105   98  105   20  19   68   40   87   88   28             
  54    0  0.4  0.0 0.20 0.06   0.5    208    0.00  0.10  0.41  95  294  314  592  523  110  85  451  250  368  535  240             
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
  49    1      1      1       3      1      3       3      1    1     1     1     1    1      1      16      24    1                 
  50    1      1      1       3      1      3       3      1    1     1     1     1    1      1       3       3    1                 
  51    1      1      1       1      1      1       1      1    1     1     1     1    1      3       3       3    1                 
  52    1      1      1       3      1      3       3      1    1     1     1     1    1      3      23       3    1                 
  53    1      1      1       3      1      3       3      1    1     1     1     1    1      1       5       5    1                 
  54    1      1      1       3      1      3       3      1    1     1     1     1    1      1      25      24    1                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
  49    3       1       1      1      1      3      1      1       1       1       1      1      3      1    21     3                
  50    3       1       1      1      1      3      1      1       3       1       1      1      3      1     2     3                
  51    3       1       1      1      1      1      1      1       5       1       1      1      1      1    13    30                
  52    3       1       1      1      1      3      1      1       1       1       1      1      3      1     2     3                
  53    3       1       1      1      1      3      1      1       1       1       1      1      3      1     2     3                
  54    3       1       1      1      1      3      1      1       1       1       1      1      3      1     2     3                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
  49    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  50    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  51    1      1       1       13        1       1       5      1     1     1     1     1     1     1     1     1     1     1     1  
  52    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  53    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  54    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  

OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
  55 CRACKERS, SALTY OR SAVOURY, W   916  18228    4.1   434   1816       0    9.2    0.0      0.0     11.8   2.1   1.8   6.5     0  
  56 CUCUMBER, RAW (FRUIT)           943  11205   96.0    13     53       0    0.7    0.0      0.0      0.1   0.0   0.1   0.0     0  
  57 CURRY POWDER                   7062   2015    9.5   325   1360       0   12.7    0.0      0.0     13.8   3.0   4.0   4.3     0  
  58 DISTILLED SPIRITS, 50% ALCOHO   396  14037   57.5   295   1234       0    0.0    0.0      0.0      0.0   0.0   0.0   0.0     0  
  59 DUCK, DOMESTIC, MEA            8064   5140   51.8   337   1409     337   19.0   19.0     19.0     28.4   9.7   3.7  12.9    84  
  60 EGG, CHICKEN, RAW OR COOKED I   974   1129   74.6   155    647     155   12.6   12.6      0.0     10.6   3.3   1.4   4.1   424  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS  VITA A_VITA            
                                                                                                                                     
  55 71.5   2.7     180     0.4   3.3   0.0    119   105    27   1.2   0.0   0.8  0.20    0.70   1302   128      0      0            
  56  2.8   0.8       0     0.0   0.4   0.0     14    20    11   0.3   0.0   0.2  0.03    0.08      2   144     21      0            
  57 58.2  33.2       0     0.0   5.6   0.0    478   349   254  29.6   0.0   4.1  0.82    4.29     52  1543     99      0            
  58  0.0   0.0       0     0.0   0.0  42.5      0     4     0   0.0   0.0   0.0  0.02    0.02      1     2      0      0            
  59  0.0   0.0       0     0.0   0.8   0.0     11   156    16   2.7   2.7   1.9  0.23    0.02     59   204     63     63            
  60  1.1   0.0       0     0.0   1.1   0.0     50   172    10   1.2   0.0   1.1  0.01    0.03    124   126    190    190            
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS  MET CYS  PHE  TYR  VAL  ARG  HIS             
                                                                                                                                     
  55    0  0.5  0.0 0.10 0.04   1.1     31    0.00  0.04  0.46 122  256  334  632  258  159 198  452  274  387  366  198             
  56    5  0.1  0.0 0.02 0.02   0.2     13    0.00  0.04  0.18   5   19   21   29   29    6   4   19   11   22   44   10             
  57   11  1.3  0.0 0.25 0.28   3.5    281    0.00  1.20  0.10  88  261  371  538  418   93  59  330  143  534  316  221             
  58    0  0.0  0.0 0.01 0.00   0.0      0    0.00  0.00  0.00   0    0    0    0    0    0   0    0    0    0    0    0             
  59    0  0.7  0.0 0.17 0.27   4.8      6    0.30  0.18  1.10 232  773  872 1465 1486  475 299  752  640  938 1284  462             
  60    0  1.9  1.3 0.07 0.51   0.1     44    1.11  0.12  1.40 153  604  686 1075  904  392 292  668  513  767  755  298             
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
  55    1      1      1       3      1      3       3      1    1     1     1     1    1      1      25       4    1                 
  56    1      1      1       3      1      3       3      1    1     1     1     1    1      1       3      24    1                 
  57    1      1      1       3      1      3       3      1    5     5     5     1    1      1       3       3    1                 
  58    1      1      1       3      1      3       3      1    1     1     1     1    1      1       3       3    1                 
  59    1      1      1       1      1      1       1      1    1     1     1     1    1      3       3       3    1                 
  60    1      1      1       1      1      1       3      1    1     1     1     1    1      3       3       3    1                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
  55    3       1       1      1      4      3      1      1       1       1       1      1      3      1     2     3                
  56    3       1       1      1      1      3      1      1       1       1       1      1      3      1     2     3                
  57    3       1       1      1      1      3      1      1       1       1       1      1      3      1     5     3                
  58    4       1       1      1      1      3      1      1       1       1       1      1      3      1     2     3                
  59    3       1       1      1      1      1      1      1       1       1       1      1      1      1     2     5                
  60    3       1       1      1      1      3      1      1       1       1       1     13     13      1     2    30                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
  55    4      4       4        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  56    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  57    1      1       1        5        1       5       5      5     5     5     5     5     5     5     5     5     5     5     5  
  58    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  59    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  60    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  

OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
  61 EGG, DUCK, RAW OR CKD          8100   1138   70.8   185    776     185   12.8   12.8      0.0     13.8   3.7   1.2   6.5   884  
  62 EGG, WHITE, RAW                8103   1124   87.8    50    208      50   10.5   10.5      0.0      0.0   0.0   0.0   0.0     0  
  63 EGGPLANT, BLD (FRUIT)          7064  11210   91.8    28    116       0    0.8    0.0      0.0      0.2   0.0   0.1   0.0     0  
  64 FERMENTATION, UN               8121      0    0.0     0      0       0    0.0    0.0      0.0      0.0   0.0   0.0   0.0     0  
  65 FISH, DRIED, W/O BONE, NONSPE  8048      0   26.4   306   1278     306   66.4   66.4     66.4      2.5   0.5   0.8   0.4   160  
  66 FISH, SMALL, WHOLE, DRIED      7070      0   21.1   335   1402     335   58.6   58.6     58.6      9.4   2.0   2.0   3.6    57  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS  VITA A_VITA            
                                                                                                                                     
  61  1.5   0.0       0     0.0   1.1   0       64   220    17   3.9   0.0   1.4  0.06    0.04    146   222    540    540            
  62  1.0   0.0       0     0.0   0.6   0        6    13    11   0.0   0.0   0.0  0.01    0.00    164   143      0      0            
  63  6.6   2.5       0     0.2   0.5   0        6    22    13   0.4   0.0   0.2  0.11    0.14      3   248      6      0            
  64  0.0   0.0    -100     0.0   0.0   0        0     0     0   0.0   0.0   0.0  0.00    0.00      0     0      0      0            
  65  0.0   0.0       0     0.0   4.3   0       41   402   122   1.4   1.4   1.7  0.10    0.04    227   710      0      0            
  66  0.0   0.0       0     0.0  10.9   0     1700  1300   140   2.5   2.5   5.2  0.45    2.10    312   953      0      0            
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS  MET CYS  PHE  TYR  VAL  ARG  HIS             
                                                                                                                                     
  61    0  0.7  5.0 0.16 0.40   0.2     80    5.40  0.25  1.26 260  736  598 1097  951  576 285  840  613  885  765  320             
  62    0  0.0  0.0 0.01 0.45   0.1      3    0.20  0.00  0.12 130  478  594  887  716  362 273  615  409  670  573  237             
  63    1  0.0  0.0 0.08 0.02   0.6     14    0.00  0.09  0.08   8   30   36   52   39    9   4   35   22   43   46   19             
  64    0  0.0  0.0 0.00 0.00   0.0      0    0.00  0.00  0.00   0    0    0    0    0    0   0    0    0    0    0    0             
  65    0  0.0  4.1 0.10 0.11   7.3     35    3.05  0.82  0.47 745 2913 3061 5401 6102 1967 713 2593 2244 3422 3975 1956             
  66    0  0.2  2.0 0.10 0.27   8.1     28   12.00  0.41  1.54 662 2590 2722 4802 5424 1750 634 2306 1994 3043 3535 1740             
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
  61    1      1      1       1      1      1       3      1    1     1     1     1    1      3       3       3    1                 
  62    1      1      1       1      1      1       3      1    2     2     2     2    1      1       3       3    1                 
  63    1      1      1       3      1      3       3      1    1     1     1     1    1      1       3      24    1                 
  64    3      3      3       3      3      3       3      3    3     3     3     3    3      3      99       3    3                 
  65    4      4      4       4      4      4       4      4    4     4     4     4    4      3       3       3    4                 
  66   18     18     18      18     18     18      18     18    4     4     4     4   18     18       3      18   18                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
  61    3       1       1      1      1      3      1      1       1       1       1     13     13      1     2    13                
  62    3       1       1      1      1      3      1      1       1       1       1      2      1      1     2    30                
  63    3       1       1      1      1      3      1      1       1       1       1      1      3      1     2     3                
  64    3       3       3      3      3      3      3      3       3       3       3      3      3      3     3     3                
  65    3       4       4      4      4      4      4      4       4       4       4      3      4      3     3     4                
  66    3      18      18     43     18     18     43      4      43       4       4     11     11      2     4     4                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
  61    1      1       1        1        1       1       5      1     1     1     1     1     1     1     1     1     1     1     1  
  62    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  63    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  64    3      3       3        3        3       3       3      3     3     3     3     3     3     3     3     3     3     3     3  
  65    4      4       4        4        4       4       4      4     4     4     4     4     4     4     4     4     4     4     4  
  66   18     18      18        4        4       4       4      4     4     4     4     4     4     4     4     4     4     4     4  

OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
  67 FOLATE, 100 MCG                8118      0    0.0     0      0       0    0.0    0.0      0.0      0.0   0.0   0.0   0.0     0  
  68 GRUBS, MIXED SPP.,             8160      0   53.0   285   1192     285   15.0   15.0     15.0     21.0   9.2   3.2  11.8    71  
  69 GUAVA, RAW, COMMON             7078   9139   86.1    51    211       0    0.8    0.0      0.0      0.6   0.2   0.3   0.1     0  
  70 HALIBUT, CKD, DRY HEAT         1104  15037   71.7   140    587     140   26.7   26.7     26.7      2.9   0.4   0.9   1.0    41  
  71 HERRING, PACIFIC, CKD DRY HEA  8044  15197   65.5   199    833     199   20.4   20.4     20.4     13.0   3.7   2.1   5.9    50  
  72 HONEY                          1134  19296   17.1   304   1273       0    0.3    0.0      0.0      0.0   0.0   0.0   0.0     0  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS  VITA A_VITA            
                                                                                                                                     
  67  0.0   0.0       0     0.0   0.0   0        0     0     0   0.0   0.0   0.0  0.00    0.00      0     0      0      0            
  68  8.0   0.0       0     0.0   2.0   0       18    96    29   3.1   3.1   4.9  2.10    0.55     13    96      1      1            
  69 11.9   5.4       0     1.0   0.6   0       20    25    10   0.3   0.0   0.2  0.10    0.14      3   284     79      0            
  70  0.0   0.0       0     0.0   1.7   0       60   285   107   1.1   1.1   0.5  0.04    0.02     69   576     54     54            
  71  0.0   0.0       0     0.0   3.0   0       33   240    32   1.0   1.0   0.5  0.11    0.05    170   370     34     34            
  72 82.4   0.0       0     1.5   0.2   0        6     4     2   0.4   0.0   0.2  0.04    0.08      4    52      0      0            
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS MET CYS  PHE  TYR  VAL  ARG HIS               
                                                                                                                                     
  67    0  0.0  0.0 0.00 0.00   0.0    100    0.00  0.00  0.00   0    0    0    0    0   0   0    0    0    0    0   0               
  68    3  0.3  1.1 0.67 1.17   3.8      3    1.47  0.28  0.61 133  660  609 1119 1270 406 168  558  481  671  986 481               
  69  184  1.1  0.0 0.05 0.05   1.2     14    0.00  0.14  0.15   7   31   30   55   23   5   0    2   10   28   21   7               
  70    0  0.9 15.0 0.07 0.09   7.1     14    1.37  0.40  0.28 299 1170 1230 2169 2451 790 286 1042  901 1375 1597 786               
  71    0  0.3 25.0 0.00 0.18   4.0     10   11.00  0.57  0.88 235  921  968 1708 1930 622 225  820  709 1083 1257 619               
  72    1  0.0  0.0 0.00 0.04   0.1      2    0.00  0.02  0.07   4    4    8   10    8   1   3   11    8    9    5   1               
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
  67    3      3      3       3      3      3       3      3    3     3     3     3    3      3       3       3    3                 
  68   42     42     42      42     42     42      42     42    5     5     5     5   42      3       3       3   42                 
  69    1      1      1       3      1      3       3      1    1     1     1     1    1      1       3      24    1                 
  70    1      1      1       1      1      1       1      1    1     1     1     1    1      3       3       3    1                 
  71   13     13     13      13     13     13      13     13   13    13    13    13   13      3       3       3    1                 
  72    1      1      1       3      1      3       3      1    3     3     3     3    1      2       3      24    1                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
  67    3       3       3      3      3      3      3      3       3       3       3      3      3      3     3     3                
  68    3      43      43     43     42     42     43     43      43      43      43      5      4     42     5     5                
  69    3       1       1      1      1      3      1      1       1       1       1      1      3      1     2     3                
  70    3       1       1      1      1      1      1      1       1       1       1      1      1      1    21    30                
  71    3      13      13     13     13     13     13     13      13      13      13     13     13     13    13    13                
  72    3       1       1      1      1      3      1      1       1       1       1      1      3      1     2     3                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
  67    3      3       3       99        3       3       3      3     3     3     3     3     3     3     3     3     3     3     3  
  68   42      5       5        5        5       5       5      5     5     5     5     5     5     5     5     5     5     5     5  
  69    1      1       1        2        1       1       1      1     1     1     1     1     1     3     1     1     1     1     1  
  70    1      1       1        5        1       1       5      1     1     1     1     1     1     1     1     1     1     1     1  
  71   13     13      13       13       13      13      13      1     1     1     1     1     1     1     1     1     1     1     1  
  72    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  

OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
  73 HORSERADISHTREE LEAF, BOILED   8003  11223   81.7    60    253       0    5.3    0.0      0.0      0.9   0.0   0.1   0.1     0  
  74 ICE CREAM                      1140  19095   61.0   201    839     201    3.5    3.5      0.0     11.0   6.8   0.4   3.2    44  
  75 INFANT FORMULA, LACTOGEN, DRY  7085      0    3.0   464   1941     464   21.6   21.6      0.0     19.0  11.7   0.4   5.4    25  
  76 IRON, 10 MG                    8111      0    0.0     0      0       0    0.0    0.0      0.0      0.0   0.0   0.0   0.0     0  
  77 JELLIES                        1149  19300   28.4   271   1135       0    0.4    0.0      0.0      0.1   0.0   0.0   0.0     0  
  78 JUJUBE, RAW                    8019   9146   77.9    79    329       0    1.2    0.0      0.0      0.2   0.0   0.1   0.0     0  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS  VITA A_VITA            
                                                                                                                                     
  73 11.2   2.0      34     0.0   1.0   0      151    67   151   2.3   0.0   0.5  0.09    0.87      9   344    701      0            
  74 23.6   0.0       0     8.9   0.9   0      128   105    14   0.1   0.0   0.7  0.02    0.01     80   199    117    117            
  75 51.6   0.0       0    12.0   4.9   0      770   600    70   8.0   0.0   3.5  0.30   33.00    320   970    420    420            
  76  0.0   0.0       0     0.0   0.0   0        0     0     0  10.0   0.0   0.0  0.00    0.00      0     0      0      0            
  77 70.8   0.6       0    65.0   0.2   0        8     5     6   0.2   0.0   0.0  0.02    0.14     36    64      2      0            
  78 20.2   2.2       0     3.0   0.5   0       21    23    10   0.5   0.0   0.1  0.07    0.08      3   250      4      0            
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS MET CYS  PHE  TYR  VAL  ARG HIS               
                                                                                                                                     
  73   31  0.4  0.0 0.22 0.51   2.0     23    0.00  0.93  0.10  81  230  253  443  301  69  78  273  195  342  298 110               
  74    1  0.1  0.1 0.04 0.24   0.1      5    0.39  0.05  0.58  45  146  195  316  258  81  29  157  155  217  125  88               
  75   37  4.0  7.0 0.30 0.60   3.5     42    1.00  0.30  2.10 311 1006 1343 2174 1762 560 203 1073 1073 1485  803 601               
  76    0  0.0  0.0 0.00 0.00   0.0      0    0.00  0.00  0.00   0    0    0    0    0   0   0    0    0    0    0   0               
  77    1  0.0  0.0 0.00 0.03   0.0      1    0.00  0.02  0.20   0    0    0    0    0   0   0    0    0    0    0   0               
  78   69  0.6  0.0 0.02 0.04   0.9      2    0.00  0.08  0.18  12   42   48   72   72  12  18   30   24   54   36  18               
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
  73    1      1      1       3      1      3       3      1    2     2     2     1    1      1       5       3    1                 
  74    1      1      1       1      1      1       3      1    1     1     1     1    1      1       3       5    1                 
  75   31     31      4      31     31     31       3     31    5     5     5    31   31     31      31       5    5                 
  76    3      3      3       3      3      3       3      3    3     3     3     3    3      3       3       3    3                 
  77    1      1      1       3      1      3       3      1    3     3     3     1    1      2       3       5    1                 
  78    1      1      1       3      1      3       3      1    5     5     5     1    1      5       3       5    1                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
  73    3       1       1      1      1      3      1      1       1       1       1      1      3      1     2     3                
  74    3       1       1      1      1      3      1      1       1       1       1      1      1      1     2     5                
  75    3      31      31     31     31      3     31     31      31      31      31     31     31     31    31    31                
  76    3       3       3      3     99      3      3      3       3       3       3      3      3      3     3     3                
  77    3       1       1      1      1      3      1      1       1       1       1      1      3      1     2     3                
  78    3       1       1      1      1      3      1      1       1       1       1      1      3      1     5     3                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
  73    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  74    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  75   31     31      31       31       31      31      31      5     5     5     5     5     5     5     5     5     5     5     5  
  76    3      3       3        3        3       3       3      3     3     3     3     3     3     3     3     3     3     3     3  
  77    1      2       1        1        1       1       1      3     3     3     3     3     3     3     3     3     3     3     3  
  78    1      1       1        5        1       1       5      5     5     5     5     5     5     5     5     5     5     5     5  

OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
  79 JUTE POTHERB LEAF, BOILED      8001  11232   87.2    37    153       0    3.7    0.0      0.0      0.2   0.0   0.1   0.0     0  
  80 KALE, BOILED                   7082  11234   91.2    32    133       0    1.9    0.0      0.0      0.4   0.1   0.2   0.0     0  
  81 KIDNEY BEAN, MATURE BOILED     7005  16028   66.9   127    532       0    8.7    0.0      0.0      0.5   0.1   0.3   0.0     0  
  82 KIDNEY, BEEF, CKD M            8162  13324   68.8   144    601     144   25.5   25.5     25.5      3.4   1.1   0.7   0.7   387  
  83 LARD                           1241   4002    0.0   902   3774     902    0.0    0.0      0.0    100.0  39.2  11.2  45.1    95  
  84 LEEKS, BLD                     7023  11247   92.2    21     88       0    1.2    0.0      0.0      0.7   0.1   0.4   0.0     0  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS  VITA A_VITA            
                                                                                                                                     
  79  7.3   0.6      42     0.0   1.7   0      211    72    62   3.1   0.0   0.4  0.19    0.12     11   550    519      0            
  80  5.6   2.0      42     0.0   0.9   0       72    28    18   0.9   0.0   0.2  0.16    0.42     23   228    740      0            
  81 22.8   6.4     617     1.0   1.1   0       28   142    45   2.9   0.0   1.1  0.24    0.48      2   403      0      0            
  82  1.0   0.0       0     0.0   1.3   0       17   306    18   7.3   7.3   4.2  0.68    0.19    134   179    373    373            
  83  0.0   0.0       0     0.0   0.0   0        0     0     0   0.0   0.0   0.1  0.00    0.00      0     0      0      0            
  84  5.0   2.4       5     0.4   0.6   0       20    32     2   0.7   0.0   0.2  0.01    0.10      6   150     96      0            
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS MET CYS  PHE  TYR  VAL  ARG  HIS              
                                                                                                                                     
  79   33  0.3  0.0 0.09 0.19   0.9    104    0.00  0.54  0.25  24  130  175  306  173  51  32  168  116  196  196   87              
  80   41  0.8  0.0 0.05 0.07   0.5     13    0.00  0.14  0.05  23   85  114  133  114  18  25   97   67  104  106   40              
  81    1  0.1  0.0 0.16 0.06   0.6    130    0.00  0.12  0.22 103  365  383  693  595 130  94  469  244  454  537  242              
  82    1  0.4  0.8 0.19 4.06   6.0     98   51.30  0.52  1.69 347 1231 1040 2043 1696 530  77 1223  958 1590 1496  665              
  83    0  1.2  0.0 0.00 0.00   0.0      0    0.00  0.00  0.00   0    0    0    0    0   0   0    0    0    0    0    0              
  84    7  0.8  0.0 0.02 0.02   0.4     40    0.00  0.05  0.10   9   51   42   78   63  15  21   45   33   47   63   21              
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
  79    1      1      1       3      1      3       3      1    1     1     1     1    1      5       5       3    1                 
  80    1      1      1       3      1      3       3      1    1     1     1     1    1      1       5       3    1                 
  81    1      1      1       3      1      3       3      1    1     1     1     1    1      1      25      24    1                 
  82    1      1      1       1      1      1       1      1    1     1     1     1    1      3       3       3    1                 
  83    1      1      1       1      1      1       1      1    1     1     1     1    1      1       3       3    1                 
  84   13     13     13       3     13      3       3     13   13    13    13    13    4     13       5      24    1                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
  79    3       1       1      1      1      3      5      5       1       1       1      1      3      1     5     3                
  80    3       1       1      1      1      3      1      1       1       1       1      1      3      1     2     3                
  81    3       1       1      1      1      3      1      1       1       1       1      1      3      1     2     3                
  82    3       1       1      1      1      1      1      1       1       1       1      1      1      1    13    30                
  83    3       1       1      1      1      1      1      2       3       1       1      1      5      1     2     3                
  84    3      13      13     13     13      3     13     13      13      13      13     13      3     13    13    13                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
  79    1      1       1        1        1       4       5      1     1     1     1     1     1     1     1     1     1     1     1  
  80    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  81    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  82    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  83    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  84   13     13      13       13       13      13      13      4     4     4     4     4     4     4     4     4     4     4     4  

OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
  85 LEMON, NO PEEL, RAW            1246   9150   89.0    29    123       0    1.1    0.0      0.0      0.3   0.0   0.1   0.0     0  
  86 LENTIL, BOILED                 7086  16070   69.6   116    487       0    9.0    0.0      0.0      0.4   0.1   0.2   0.1     0  
  87 LETTUCE, ICEBERG, RAW (CRISPH  1258  11252   95.9    13     53       0    1.0    0.0      0.0      0.2   0.0   0.1   0.0     0  
  88 LIVER, BEEF, BRAISE            1267  13326   65.9   161    676     161   24.4   24.4     24.4      4.9   1.9   1.1   0.7   389  
  89 LIVER, CHICKEN, BRA            8062   5028   68.3   157    655     157   24.4   24.4     24.4      5.5   1.8   0.9   1.3   631  
  90 LOCUST, RAW OR CKD             8161      0   57.0   274   1146     274   18.2   18.2     18.2     21.5   7.5   2.6   9.6    75  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS  VITA A_VITA            
                                                                                                                                     
  85  9.3   2.8       0     0.3   0.3  0.0      26    16     8   0.6   0.0   0.1  0.04    0.03      2   138      3      0            
  86 20.1   7.9     358     0.7   0.8  0.0      19   180    36   3.3   0.0   1.3  0.25    0.49      2   369      1      0            
  87  2.1   1.4       0     0.1   0.5  0.0      19    20     9   0.5   0.0   0.2  0.03    0.15      9   158     33      0            
  88  3.4   0.0       0     0.0   1.4  0.0       7   404    20   6.8   6.8   6.1  4.51    0.41     70   235  20357  20357            
  89  0.9   0.0       0     0.0   1.0  0.0      14   312    21   8.5   8.5   4.3  0.37    0.30     51   140  11325  11325            
  90  2.0   0.0       0     0.0   2.0  0.0      90   424    62   2.5   2.5   8.4  3.00    1.46     55   545      1      1            
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS MET CYS  PHE  TYR  VAL  ARG  HIS              
                                                                                                                                     
  85   53  0.1  0.0 0.04 0.02   0.1     11    0.00  0.08  0.19   9   15   25   23   47  20  10   31   16   40   65   18              
  86    2  0.1  0.0 0.17 0.07   1.1    181    0.00  0.18  0.64  81  323  390  654  630  77 118  445  241  448  697  254              
  87    4  0.1  0.0 0.05 0.03   0.2     56    0.00  0.04  0.05   8   53   75   70   75  14  14   49   29   62   63   20              
  88   15  0.4  1.1 0.18 3.60  10.3    290  110.00  0.52  5.70 351 1116 1116 2294 1693 616 374 1299  967 1506 1533  667              
  89   23  0.3  0.2 0.36 2.70  10.2    590   56.00  0.40  6.10 343 1083 1294 2198 1843 577 327 1212  857 1535 1493  647              
  90    2  0.3  1.2 0.67 0.23   4.1      3    1.56  0.30  0.65 141  699  645 1185 1345 430 178  591  509  710 1044  509              
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
  85    1      1      1       3      1      3       3      1    1     1     1     1    1      1       3      24    1                 
  86    1      1      1       3      1      3       3      1    1     1     1     1    1      1      25      24    1                 
  87    1      1      1       3      1      3       3      1    1     1     1     1    1      1      38      24    1                 
  88    1      1      1       1      1      1       1      1    1     1     1     1    1      3       3       3    1                 
  89    1      1      1       1      1      1       1      1    1     1     1     1    1      3       3       3    1                 
  90   11      4      4       4     11     11      11     11    5     5     5     5   11      3       3       3    5                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
  85    3       1       1      1      1      3      1      1       1       1       1      1      3      1     2     3                
  86    3       1       1      1      1      3      1      1       1       1       1      1      3      1     2     3                
  87    3       1       1      1      1      3      1      1       1       1       1      1      3      1     2     3                
  88    3       1       1      1      1      1      1      1       1       1       1     13     13     13    13    13                
  89    3       1       1      1      1      1      1      1       1       1       1     13      1     13    13    13                
  90    3      43      43     43     11     11     43     43      43      43      43      5      4      5     5     5                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
  85    1      1       1        1        1       1       1      5     5     5     5     5     5     5     5     5     5     5     5  
  86    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  87    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  88   13     13      13       13       13      13      13      1     1     1     1     1     1     1     1     1     1     1     1  
  89   13     13      13       13       13      13      13      1     1     1     1     1     1     1     1     1     1     1     1  
  90    5      5       5        5        5       5       5      5     5     5     5     5     5     5     5     5     5     5     5  

OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
  91 LOTUS SEED, DRIED              8022  12013   14.2   332   1391       0   15.4    0.0      0.0      2.0   0.3   1.2   0.4     0  
  92 LYCHEE, DRIED, UNCOOKED        8021   9165   22.3   277   1160       0    3.8    0.0      0.0      1.2   0.4   0.4   0.1     0  
  93 MAIZE BRAN, CRUDE              8005  20015    4.7   224    939       0    8.4    0.0      0.0      0.9   0.1   0.4   0.2     0  
  94 MAIZE, SWEET, WHITE, BOILED    7053  11168   69.6   108    454       0    3.3    0.0      0.0      1.3   0.2   0.6   0.4     0  
  95 MAIZE, SWEET, YELLOW, BOILED    845  11168   69.6   108    454       0    3.3    0.0      0.0      1.3   0.2   0.6   0.4     0  
  96 MAIZEMEAL, WHOLEGRAIN, WHITE,  7054  20020   10.3   362   1516       0    8.1    0.0      0.0      3.6   0.5   1.6   0.9     0  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA             
                                                                                                                                     
  91 64.5  14.9    2220     1.0   4.0  0.0     163   626   210   3.5   0.0   0.3  0.11    0.22      5  1368     5     0              
  92 70.7   4.6       0     0.5   2.0  0.0      33   181    42   1.7   0.0   0.3  0.63    0.23      3  1110     0     0              
  93 85.6  86.1     263     0.5   0.4  0.0      42    72    64   2.8   0.0   1.6  0.25    0.14      7    44     7     0              
  94 25.1   2.8      31     1.5   0.7  0.0       2   103    32   0.6   0.0   0.5  0.05    0.19     17   249     0     0              
  95 25.1   2.8      31     1.5   0.7  0.0       2   103    32   0.6   0.0   0.5  0.05    0.19     17   249    13     0              
  96 76.9   7.3     800     0.3   1.1  0.0       6   241   127   3.5   0.0   1.8  0.19    0.50     35   287     0     0              
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS MET CYS  PHE  TYR  VAL  ARG  HIS              
                                                                                                                                     
  91    0  3.5  0.0 0.64 0.15   1.6     48    0.00  0.06  1.35 221  747  765 1215  985 267 201  767  375  991 1262  430              
  92  183  0.7  0.0 0.01 0.57   3.1     12    0.00  0.09  0.46  44  132  132  229  202  35  53  123  114  185  123   62              
  93    0  1.5  0.0 0.01 0.10   2.7      4    0.00  0.15  0.64  59  317  303 1036  237 177 152  415  343  427  421  258              
  94    6  0.1  0.0 0.22 0.07   1.6     46    0.00  0.06  0.88  23  133  133  358  141  69  27  155  126  191  135   91              
  95    6  0.1  0.0 0.22 0.07   1.6     46    0.00  0.06  0.88  23  133  133  358  141  69  27  155  126  191  135   91              
  96    0  0.5  0.0 0.39 0.20   3.6     25    0.00  0.30  0.43  57  305  291  996  228 170 146  399  330  411  405  248              
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
  91    1      1      1       3      1      3       3      1    1     1     1     1    1      5       5       5    1                 
  92    1      1      1       3      1      3       3      1    2     2     2     1    1      1       3       5    1                 
  93    1      1      1       3      1      3       3      1    1     1     1     1    1      1      25       5    1                 
  94    1      1      1       3      1      3       3      1    1     1     1     1    1      1      23      24    1                 
  95    1      1      1       3      1      3       3      1    1     1     1     1    1      1      23      24    1                 
  96    1      1      1       3      1      3       3      1    1     1     1     1    1      1      25       5    1                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
  91    3       1       1      1      1     3       5      5       5       1       1      1      3      1     5     3                
  92    3       1       1      1      1     3       1      1       1       1       1      1      3      1     2     3                
  93    3       1       1      1      1     3       1      1       1       1       1      1      3      1     5     3                
  94    3       1       1      1      1     3       1      1       1       1       1      1      3      1     2     3                
  95    3       1       1      1      1     3       1      1       1       1       1     41      3      1     2     3                
  96    3       1       1      1      1     3       1      1       1       1       1      1      3      1     1     3                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
  91    1      1       1        5        1       5       5      1     1     1     1     1     1     1     1     1     1     1     1  
  92    1      1       1        2        1       2       5      5     5     5     5     5     5     5     5     5     5     5     5  
  93    1      1       1        1        1       1       1      4     4     4     4     4     4     4     4     4     4     4     4  
  94    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  95    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  96    1      1       1        5        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  

OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
  97 MAIZEMEAL, WHOLEGRAIN, YELLOW  7055  20020   10.3   362   1516       0    8.1    0.0      0.0      3.6   0.5   1.6   0.9     0  
  98 MANGO, RIPE, RAW               7088   9176   81.7    65    273       0    0.5    0.0      0.0      0.3   0.1   0.1   0.1     0  
  99 MANGO, UNRIPE, RAW             7089   9176   81.7    65    273       0    0.5    0.0      0.0      0.3   0.1   0.1   0.1     0  
 100 MILK COW EVAPORATED WHOLE, CA  1324   1096   74.0   134    562     134    6.8    6.8      0.0      7.6   4.6   0.2   2.3    29  
 101 MILK COW SKIM, NOT FORTIFIED   1322   1085   90.8    35    146      35    3.4    3.4      0.0      0.2   0.1   0.0   0.0     2  
 102 MILK COW WHOLE, NOT FORTIFIED  1320   1077   87.8    66    276      66    3.2    3.2      0.0      3.9   2.4   0.1   1.1    14  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA             
                                                                                                                                     
  97 76.9   7.3     800     0.3   1.1  0.0       6   241   127   3.5   0.0   1.8  0.19    0.50     35   287    47     0              
  98 17.0   1.8      20     9.9   0.5  0.0      10    11     9   0.1   0.0   0.0  0.11    0.03      2   156   400     0              
  99 17.0   1.8      20     4.9   0.5  0.0      10    11     9   0.1   0.0   0.0  0.11    0.03      2   156    10     0              
 100 10.0   0.0       0     0.0   1.6  0.0     261   203    24   0.2   0.0   0.8  0.02    0.01    106   303    54    54              
 101  4.9   0.0       0     0.0   0.8  0.0     123   101    11   0.0   0.0   0.4  0.01    0.00     52   166     1     1              
 102  4.8   0.0       0     0.0   0.7  0.0     115    92    11   0.1   0.0   0.4  0.00    0.00     55   140    55    55              
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS MET CYS  PHE  TYR  VAL  ARG  HIS              
                                                                                                                                     
  97    0  0.5  0.0 0.39 0.20   3.6     25    0.00  0.30  0.43  57  305  291  996  228 170 146  399  330  411  405  248              
  98   36  1.1  0.0 0.06 0.06   0.6     14    0.00  0.13  0.16   8   19   18   31   41   5   0   17   10   26   19   12              
  99   43  1.1  0.0 0.06 0.06   0.6      5    0.00  0.13  0.16   8   19   18   31   41   5   4   17   10   26   19   12              
 100    2  0.2  0.1 0.05 0.32   0.2      8    0.16  0.05  0.64  96  307  412  667  540 171  63  329  329  456  247  185              
 101    1  0.0  0.0 0.04 0.14   0.1      5    0.38  0.04  0.33  48  154  206  334  270  86  32  165  165  228  123   92              
 102    1  0.1  0.0 0.04 0.17   0.1      6    0.40  0.06  0.35  46  149  199  322  261  83  30  159  159  220  119   89              
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
  97    1      1      1       3      1      3       3      1    1     1     1     1    1      1      25       5    1                 
  98    1      1      1       3      1      3       3      1    1     1     1     1    1      1      36      24    1                 
  99    1      1      1       3      1      3       3      1    1     1     1     1    1      1       5       5    1                 
 100    1      1      1       1      1      1       3      1    1     1     1     1    1      2       3       3    1                 
 101    1      1      1       1      1      1       3      1    1     1     1     1    1      2       3       3    1                 
 102   13     13      4      13     13     13       3     13   13    13    13    13   13     13       3       3    1                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
  97    3       1       1      1      1     3       1      1       1       1       1      1      3      1     1     3                
  98    3       1       1      1      1     3       1      1       1       1       1     15      3     18     2     3                
  99    3       1       1      1      1     3       1      1       1       1       1     15      3     18     5     3                
 100    3       1       1      1      1     3       1      1       1       1       1      1      1      1    13    13                
 101    3       1       1      1      1     3       1      1       1       1       1     13     13      1    13    13                
 102    3      13      13     13     13     3      13     13      13      13      13     13     13      1    13    13                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
  97    1      1       1        5        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
  98    1      1       1        2        1       1       1      1     1     1     1     1     1     3     1     1     1     1     1  
  99    1      1       1       15        1       1       1      1     1     1     1     1     1     5     1     1     1     1     1  
 100    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 101    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 102   13     13      13       13       13      13      13      1     1     1     1     1     1     1     1     1     1     1     1  

OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
 103 MILK GOAT WHOLE                7075   1106   87.0    69    288      69    3.6    3.6      0.0      4.1   2.7   0.1   1.1    11  
 104 MILLET, PEARL, MEAL/FLOUR, DR  8013      0   12.4   361   1510       0   10.4    0.0      0.0      4.6   0.8   2.0   1.0     0  
 105 MILLET, PEARL, WHOLEGRAIN, DR  8006      0   12.4   361   1510       0   11.6    0.0      0.0      5.0   0.9   2.2   1.1     0  
 106 MILLET, RAGI, MEAL/FLOUR, DRY  8007      0   13.1   328   1372       0    6.6    0.0      0.0      1.3   0.3   0.3   0.6     0  
 107 MOLASSES, DARK (TREACLE)       8072      0   28.5   257   1075       0    0.0    0.0      0.0      0.0   0.0   0.0   0.0     0  
 108 MONOSODIUM GLUTA               8080      0    1.0   344   1439       0   86.0    0.0      0.0      0.0   0.0   0.0   0.0     0  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA             
                                                                                                                                     
 103  4.5   0.0       0     0.0   0.8  0.0     134   111    14   0.1   0.0   0.3  0.05    0.02     50   204    56    56              
 104 70.8  17.3     609     1.6   2.3  0.0      34   296    27   5.6   0.0   1.6  1.06    1.15     11   307     0     0              
 105 68.7  24.7     870     1.6   2.3  0.0      42   296   137   8.0   0.0   3.1  1.06    1.15     11   307    20     0              
 106 76.2  13.4     520     0.2   2.7  0.0     275   283    27   2.7   0.0   1.2  0.47    5.49     11   408     5     0              
 107 67.2   0.0       0    31.0   5.8  0.0     500    31   140   9.2   0.0   0.9  0.43    2.07     96  1470     0     0              
 108  0.0   0.0       0     0.0  13.6  0.0       0     0     0   0.0   0.0   0.0  0.00    0.00  13464     0     0     0              
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS MET CYS  PHE  TYR  VAL  ARG  HIS              
                                                                                                                                     
 103    1  0.1  0.3 0.05 0.14   0.3      1    0.07  0.05  0.31  44  163  207  314  290  80  46  155  179  240  119   89              
 104    0  0.1  0.0 0.21 0.18   1.7     25    0.00  0.23  0.37 164  357  436 1256  346 251 164  485  335  553  502  234              
 105    0  0.2  0.0 0.26 0.23   2.1     32    0.00  0.29  0.46 205  446  484 1395  353 279 205  539  372  614  558  260              
 106    0  0.1  0.0 0.27 0.14   0.8     10    0.00  0.23  0.37  94  225  421  727  252 221 131  326  232  505  316  137              
 107    0  0.0  0.0 0.00 0.00   0.0      0    0.00  0.00  0.00   0    0    0    0    0   0   0    0    0    0    0    0              
 108    0  0.0  0.0 0.00 0.00   0.0      0    0.00  0.00  0.00   0    0    0    0    0   0   0    0    0    0    0    0              
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
 103    1      1      1      1       1     1        3      1    1     1     1     1    1      3       3       3    1                 
 104   10     10      4      3       4     3        3      4    4     4     4     3    4      4       4      20   10                 
 105   10     10      4      3      10     3        3     10   20    20    20     3    4     10      22      20   10                 
 106   10     10      4      3       4     3        3     10    4     4     4     3    4      4       4      20   10                 
 107   13     13     13      3       3     3        3     13   13    13    13    13   13      3       3      24    5                 
 108    4      4      4      3       4     3        3      3    3     3     3     3    3      3       3       3    4                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
 103    3       1       1      1      1     3       1      1       1       1       1      1      1      1     2    30                
 104    3       4      10      4     10     3       4     10      10      10      10      4      3      4     4     3                
 105    3      10      10     10     10     3      10     10      10      10      10     10      3     10    21     3                
 106    3       4      10      4     10     3       4     10      10      10      10      4      3      4     4     3                
 107    3      13      13     13     13     3      13     13       5      13      13     13     13     13     3    13                
 108    3       3       3      3      3     3       3      3       3       4       3      3      3      3     3     3                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
 103    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 104    4      4       4        4        3       4       4      4     4     4     4     4     4     4     4     4     4     4     4  
 105   10     10      10       10        3       1       1     10    10    10    10    10    10    10    10    10    10    10    10  
 106    4      4       4        4        3       4       4      4     4     4     4     4     4     4     4     4     4     4     4  
 107   13     13      13       13       13      13      13      3     3     3     3     3     3     3     3     3     3     3     3  
 108    3      3       3        3        3       3       3      3     3     3     3     3     3     3     3     3     3     3     3  

OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
 109 MUSHROOMS, BLD (STEM AND CAP)  1355  11261   91.1    27    114       0    2.2    0.0      0.0      0.5   0.1   0.2   0.0     0  
 110 MUSSEL, BLUE, CKD, MOIST HEAT  8046  15165   61.2   172    721     172   23.8   23.8     23.8      4.5   0.9   1.2   1.0    56  
 111 MUSTARD LEAVES, BOILED         8002  11271   94.5    15     63       0    2.3    0.0      0.0      0.2   0.0   0.0   0.1     0  
 112 NIACIN, 10 MG                  8114      0    0.0     0      0       0    0.0    0.0      0.0      0.0   0.0   0.0   0.0     0  
 113 OATS, ROLLED OR MEAL, CKD      1391   8121   85.3    62    259       0    2.6    0.0      0.0      1.0   0.2   0.4   0.3     0  
 114 OLIVE OIL                      2702   4053    0.0   884   3699       0    0.0    0.0      0.0    100.0  13.5   8.4  73.7     0  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA             
                                                                                                                                     
 109  5.1   2.2       0    0.2    1.0  0.0       6    87    12   1.7   0.0   0.9  0.50    0.12      2   356     0     0              
 110  7.4   0.0       0    0.0    3.2  0.0      33   285    37   6.7   6.7   2.7  0.15    0.26    369   268    54    54              
 111  2.1   2.0      42    0.0    0.9  0.0      74    41    15   1.1   0.0   0.2  0.06    0.29     16   202   303     0              
 112  0.0   0.0       0    0.0    0.0  0.0       0     0     0   0.0   0.0   0.0  0.00    0.00      0     0     0     0              
 113 10.8   1.7     111    0.4    0.3  0.0       8    76    24   0.7   0.0   0.5  0.06    0.59      1    56     2     0              
 114  0.0   0.0       0    0.0    0.0  0.0       0     1     0   0.4   0.0   0.1  0.00    0.00      0     0     0     0              
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS MET CYS  PHE  TYR  VAL  ARG  HIS              
                                                                                                                                     
 109    4  0.1  1.9 0.07 0.30   4.5     18    0.00  0.10  2.16  51  101   89  137  227  43   6   88   48  103  111   60              
 110    0  1.5  0.0 0.02 0.38   1.3     14   22.10  0.06  0.40 267 1025 1036 1676 1779 537 312  853  762 1040 1737  457              
 111   25  2.0  0.0 0.04 0.06   0.4     73    0.00  0.11  0.02  25   60   82   69  103  21  34   60  119   88  165   40              
 112    0  0.0  0.0 0.00 0.00  10.0      0    0.00  0.00  0.00   0    0    0    0    0   0   0    0    0    0    0    0              
 113    0  0.3  0.0 0.11 0.02   0.1      4    0.00  0.02  0.20  36   88  106  196  107  48  62  137   88  143  182   62              
 114    0 12.0  0.0 0.00 0.00   0.0      0    0.00  0.00  0.00   0    0    0    0    0   0   0    0    0    0    0    0              
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
 109    1      1      1      3       1     3        3      1    1    1     1     1     1      1      16       5    1                 
 110    1      1      1      1       1     1        1      1    1    1     1     1     1      3       3       3    1                 
 111    1      1      1      3       1     3        3      1    1    1     1     1     1      1       5      24    1                 
 112    3      3      3      3       3     3        3      3    3    3     3     3     3      3       3       3    3                 
 113    1      1      1      3       1     3        3      1    1    1     1     1     1      1      23      24    1                 
 114    1      1      1      3       1     3        3      1    1    1     1     1     1      1       3       3    1                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
 109    3       1       1      1      1     3       1      1       1       1       1      1     3       1     2    30                
 110    3       1       1      1      1     1       1      1      13       1       1      5     1      13     2    13                
 111    3       1       1      1      5     3       5      5       5       1       1      1     3       1     2     3                
 112    3       3       3      3      3     3       3      3       3       3       3      3     3       3     3     3                
 113    3       1       1      1      1     3       1      1       1       1       1      1     3       3     4     3                
 114    3       1       1      1      1     3       1      2       3       1       1      1     3       1     2     3                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
 109    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 110   13     13      13        5       13      13      13      1     1     1     1     1     1     1     1     1     1     1     1  
 111    1      1       1        1        1       5       5      1     1     1     1     1     1     1     1     1     1     1     1  
 112    3      3      99        3        3       3       3      3     3     3     3     3     3     3     3     3     3     3     3  
 113    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 114    1      1       1        1        1       1       1      1     1     1     1     1     1     1     1     1     1     1     1  

OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
 115 OLIVES, RIPE, CND, PITTED      1406   9193   80.0   115    480       0    0.8    0.0      0.0     10.7   1.4   0.9   7.9     0  
 116 ONION, BULB, RAW OR BOILED     1413  11283   87.9    44    186       0    1.4    0.0      0.0      0.2   0.0   0.1   0.0     0  
 117 ORANGE, RAW                    1420   9200   86.8    47    197       0    0.9    0.0      0.0      0.1   0.0   0.0   0.0     0  
 118 OYSTER, PACIFIC, CKD, MOIST H  8049  15231   64.1   163    682     163   18.9   18.9     18.9      4.6   1.0   1.8   0.7   100  
 119 PALM OIL, RED, FRESH           8034   4513    0.0   862   3608       0    0.0    0.0      0.0    100.0  81.5   1.6  11.4     0  
 120 PAPAYA, RIPE, RAW              7097   9226   88.8    39    161       0    0.6    0.0      0.0      0.1   0.0   0.0   0.0     0  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA             
                                                                                                                                     
 115  6.3   2.0       0     0.1   2.2  0.0      88     3     4   3.3   0.0   0.2  0.25    0.02    872     8    40     0              
 116 10.2   1.4       0     1.3   0.4  0.0      22    35    11   0.2   0.0   0.2  0.07    0.15      3   166     0     0              
 117 11.8   2.4       0     4.2   0.4  0.0      40    14    10   0.1   0.0   0.1  0.05    0.03      0   181     8     0              
 118  9.9   0.0       0     0.0   2.5  0.0      16   243    44   9.2   9.2  33.2  2.68    1.22    212   302    19    19              
 119  0.0   0.0       0     0.0   0.0  0.0       6     7     0   0.0   0.0   0.0  0.00    0.00      0     0  5000     0              
 120  9.8   1.8       0     1.8   0.6  0.0      24     5    10   0.1   0.0   0.1  0.02    0.01      3   257   135     0              
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS MET CYS  PHE  TYR  VAL  ARG  HIS              
                                                                                                                                     
 115    1  3.0  0.0 0.00 0.00   0.0      0    0.00  0.01  0.02  21   26   31   50   32  12  21   29   23   38   67   23              
 116    5  0.1  0.0 0.04 0.02   0.2     15    0.00  0.13  0.11  20   33   48   48   65  11  24   35   34   31  183   22              
 117   53  0.2  0.0 0.09 0.04   0.3     30    0.00  0.06  0.25   9   15   25   23   47  20  10   31   16   40   65   18              
 118    6  1.1  8.0 0.13 0.44   3.6     24   24.30  0.08  0.20 212  813  823 1331 1412 426 248  677  605  826 1379  363              
 119    0  3.8  0.0 0.01 0.02   0.0      0    0.00  0.00  0.00   0    0    0    0    0   0   0    0    0    0    0    0              
 120   62  1.1  0.0 0.03 0.03   0.3     38    0.00  0.02  0.22   8   11    8   16   25   2   5    9    5   10   10    5              
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
 115    1      1      1      3       1     3        3      1    1    1     1     1     1      2       3       5    1                 
 116    1      1      1      3       1     3        3      1    1    1     1     1     1      1      16      24    1                 
 117    1      1      1      3       1     3        3      1    1    1     1     1     1      1       3      24    1                 
 118    1      1      1      1       1     1        1      1    1    1     1     1     1      3       3       3    1                 
 119    1      1      1      3       1     3        3      1    1    1     1     1     1      1       3       3    1                 
 120    1      1      1      3       1     3        3      1    1    1     1     1     1      1       3      24    1                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
 115    3       1       1      1      1     3       1      1       1       1       1      1     3       1     2     3                
 116    3       1       1      1      1     3       1      1       1       1       1      1     3       1     2     3                
 117    3       1       1      1      1     3       1      1       1       1       1     41     3       1     2     3                
 118    3       1       1      1      1     1       1      1       1       1       1      5     1       5     2    30                
 119    3      15      15      1      1     3       1      1       3       1       1     15     3       1     1     3                
 120    3       1       1      1      1     3       1      1       1       1       1     13     3       1     2     3                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
 115    1      1       1        1       1        1       1      5     1     1     1     1     1     5     1     1     1     1     1  
 116    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 117    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 118    1      1       1        5       5        5       5      1     1     1     1     1     1     1     1     1     1     1     1  
 119   15     15       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 120    1      1       1        1       1        1       1      1     1     1     1     1     1     5     1     1     1     1     1  

OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
 121 PARSLEY, DRIED                 8004   2029    9.0   276   1156       0   22.4    0.0      0.0      4.4   0.9   0.9   2.1     0  
 122 PASTA, WHEAT, WHITE, CKD       8009  20121   66.0   141    590       0    4.8    0.0      0.0      0.7   0.1   0.3   0.1     0  
 123 PEACH, RAW                     1479   9236   87.7    43    180       0    0.7    0.0      0.0      0.1   0.0   0.0   0.0     0  
 124 PEANUT OIL                     8035   4042    0.0   884   3699       0    0.0    0.0      0.0    100.0  16.9  32.0  46.2     0  
 125 PEANUTS, ALL TYPES, RAW OR CO  1493  16087    6.5   567   2374       0   25.8    0.0      0.0     49.2   6.8  15.6  24.4     0  
 126 PEAS, GREEN, BLD (SEED IMMATU  1516  11305   77.9    84    352       0    5.4    0.0      0.0      0.2   0.0   0.1   0.0     0  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA             
                                                                                                                                     
 121 51.7  10.3     281     1.4  12.5  0.0    1468   351   249  97.9   0.0   4.8  0.64   10.50    452  3805  2334     0              
 122 28.3   1.7      81     0.3   0.2  0.0       7    54    18   0.5   0.0   0.5  0.10    0.29      1    31     0     0              
 123 11.1   2.0       0     5.6   0.5  0.0       5    12     7   0.1   0.0   0.1  0.07    0.05      0   197    54     0              
 124  0.0   0.0       0     0.0   0.0  0.0       0     0     0   0.0   0.0   0.0  0.00    0.00      0     0     0     0              
 125 16.1   8.5    1760     3.8   2.3  0.0      92   376   168   4.6   0.0   3.3  1.14    1.93     18   705     0     0              
 126 15.6   5.5      28     4.8   0.9  0.0      27   117    39   1.5   0.0   1.2  0.17    0.53      3   271    60     0              
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS MET CYS  PHE  TYR  VAL  ARG  HIS              
                                                                                                                                     
 121  122  1.8  0.0 0.17 1.23   7.9    608   0.00   1.00  1.60 315  854  826 1428 1267 294  98 1015  574 1204  854  427              
 122    0  0.1  0.0 0.02 0.02   0.4      7   0.00   0.04  0.11  61  126  184  326   91  74 134  231  125  203  176   97              
 123    7  0.7  0.0 0.02 0.04   1.0      3   0.00   0.02  0.17   2   27   20   40   23  17   6   22   18   38   18   13              
 124    0 12.9  0.0 0.00 0.00   0.0      0   0.00   0.00  0.00   0    0    0    0    0   0   0    0    0    0    0    0              
 125    0  9.1  0.0 0.25 0.11  14.3    126   0.00   0.26  1.39 250  883  907 1672  926 317 331 1337 1049 1082 3085  652              
 126   14  0.4  0.0 0.26 0.15   2.0     63   0.00   0.22  0.15  37  201  193  320  314  81  32  198  112  232  423  105              
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
 121    1      1      1      3       1     3        3      1    5    5     5     1     1      1       5       4    1                 
 122    1      1      1      3       1     3        3      1    1    1     1     1     1      1      23      24    1                 
 123    1      1      1      3       1     3        3      1    1    1     1     1     1      1      23      24    1                 
 124    1      1      1      3       1     3        3      1    1    1     1     1     1      1       3       3    1                 
 125    1      1      1      3       1     3        3      1    1    1     1     1     1      1      25      24    1                 
 126    1      1      1      3       1     3        3      1    1    1     1     1     1      1      23      24    1                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
 121    3       1       1      1      1     3       1      1       1       1       1      1     3       1     4     3                
 122    3       1       1      1      1     3       1      1       1       1       1      3     3       1     4     3                
 123    3       1       1      1      1     3       1      1       1       1       1      1     3       1     2     3                
 124    3       1       3      1      1     3       1      2       3       1       1      1     3       1     2     3                
 125    3       1       1      1      1     3       1      1       1       1       1      1     3       1    21     3                
 126    3       1       1      1      1     3       1      1       1       1       1      1     3       1     2     3                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
 121    1      1       1        5       1        1       5      5     5     5     5     5     5     5     5     5     5     5     5  
 122    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 123    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 124    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 125    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 126    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  

OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
 127 PEPPER, RED, PUNGENT, DRY PWD  7103   2031    8.0   318   1331       0   12.0    0.0      0.0     17.3   3.3   8.4   2.8     0  
 128 PEPPERS, GREEN, SWEET, RAW OR  8026      0   92.9    22     92       0    1.2    0.0      0.0      0.3   0.1   0.2   0.1     0  
 129 PEPPERS, RED, SWEET, RAW OR B  8027      0   92.0    27    113       0    1.0    0.0      0.0      0.3   0.1   0.1   0.1     0  
 130 PIGEONPEAS, FRESH, CKD         8028  11345   71.8   111    464       0    6.0    0.0      0.0      1.4   0.4   0.9   0.0     0  
 131 PINEAPPLE, RAW                 1611   9266   86.5    49    207       0    0.4    0.0      0.0      0.4   0.0   0.1   0.0     0  
 132 PLANTAIN, CKD                  7110   9278   67.3   116    485       0    0.8    0.0      0.0      0.2   0.1   0.1   0.0     0  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA             
                                                                                                                                     
 127 56.6  25.0     403     1.1   6.0  0.0     148   293   152   7.8   0.0   2.5  0.37   2.00      30  2014  4161     0              
 128  5.2   1.7      35     0.1   0.3  0.0      12    27    11   0.6   0.0   0.2  0.05   0.11      12   150    39     0              
 129  5.8   1.7      35     0.1   0.3  0.0       9    19    11   0.4   0.0   0.1  0.41   0.11      15   141   471     0              
 130 19.5   3.6     255     0.2   1.4  0.0      41   118    52   1.6   0.0   1.0  0.13   0.57       5   478     7     0              
 131 12.4   1.2       0     3.1   0.3  0.0       7     7    14   0.4   0.0   0.1  0.11   1.65       1   113     2     0              
 132 31.2   2.3       0     3.3   0.6  0.0       2    28    32   0.6   0.0   0.1  0.07   0.15       5   465    91     0              
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS MET CYS  PHE  TYR  VAL  ARG  HIS              
                                                                                                                                     
 127   76  1.1  0.0 0.33 0.92   8.7     88   0.00   1.88  0.41 156  444  390  630  534 144 228  372  252  504  576  246              
 128  109  0.7  0.0 0.05 0.03   0.7     22   0.00   0.21  0.07  12   36   31   50   43  12  19   30   20   41   46   20              
 129  146  0.7  0.0 0.04 0.03   0.9     16   0.00   0.23  0.06  12   36   31   50   43  12  19   30   20   40   46   20              
 130   28  0.3  0.0 0.35 0.17   2.2    127   0.00   0.07  0.63  69  221  318  423  391  84  88  325  243  344  415  193              
 131   15  0.1  0.0 0.09 0.04   0.4     11   0.00   0.09  0.16   5   12   13   19   25  11   2   12   12   16   18    9              
 132   11  0.1  0.0 0.05 0.05   0.8     26   0.00   0.24  0.23   9   21   22   36   37  10  12   27   20   28   66   39              
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
 127    1      1      1      3       1     3        3      1    1    1     1     1     1      1       4       4    1                 
 128    4      4      4      3       4     3        3      4    4    4     4     3     4      4      35      24    4                 
 129    4      4      4      3       4     3        3      4    4    4     4     3     4      4      35       5    4                 
 130    1      1      1      3       1     3        3      1    1    1     1     1     1      2      36       5    1                 
 131    1      1      1      3       1     3        3      1    1    1     1     1     1      1       3      24    1                 
 132    1      1      1      3       1     3        3      1    2    2     2     1     1      1       3       5    1                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
 127    3       1       1      1      1     3       1      1       1       1       1      1     3       1     5     3                
 128    3       4       4      4      4     3       4      4       4       4       4      4     3       4     2     3                
 129    3       4       4      4      4     3       4      4       4       4       4      4     3       4     2     3                
 130    3       1       1      5      1     3       5      5       5       1       2     41     3       1     2     3                
 131    3       1       1      1      1     3       1      1       1       1       1      1     3       1     2     3                
 132    3       1       1      1      1     3       1      1       5       1       1      1     3       1     2     3                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
 127    1      1       1        4       1        4       4      4     4     4     4     4     4     4     4     4     4     4     4  
 128    4      4       4        4       3        4       4      4     4     4     4     4     4     4     4     4     4     4     4  
 129    4      4       4        4       3        4       4      4     4     4     4     4     4     4     4     4     4     4     4  
 130    1      1       1        5       1        5       1      4     4     4     4     4     4     4     4     4     4     4     4  
 131    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 132    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  

OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
 133 PORK SAUSAGE FRESH             2014   7064   44.6   369   1543     369   19.7   19.7     19.7     31.2  10.8   3.8  13.9    83  
 134 PORK, FRESH, ROASTE            1683  10188   54.6   273   1142     273   27.6   27.6     27.6     17.2   6.2   1.5   7.6    91  
 135 POTATO CRISPS                  1809  19410    1.4   558   2338       0    5.9    0.0      0.0     38.4   9.5  20.0   7.3     0  
 136 POTATO, BKD OR BLD (W/ OR W/O  1786  11363   75.4    93    390       0    2.0    0.0      0.0      0.1   0.0   0.0   0.0     0  
 137 POTATO, DEEP FAT FRIED         1789  11404   38.0   315   1319       0    4.0    0.0      0.0     16.6   5.0   7.6   3.3     0  
 138 PULQUE, FERMENTED CACTUS SAP,  7115      0   91.1    43    180       0    0.3    0.0      0.0      0.0   0.0   0.0   0.0     0  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA             
                                                                                                                                     
 133  1.0   0.0       0     0.3   3.6  0.0      32   184    17   1.3   1.3   2.5  0.14    0.07   1294   361     1     1              
 134  0.0   0.0       0     0.0   1.1  0.0      25   232    24   1.1   1.1   2.9  0.07    0.01     62   354     2     2              
 135 51.0   3.6     191     0.2   3.3  0.0      24   157    58   1.5   0.0   0.6  0.16    0.34    656  1008     0     0              
 136 21.6   1.5      81     0.2   1.0  0.0       5    50    25   0.4   0.0   0.3  0.22    0.16      5   391     0     0              
 137 39.6   3.2     147     0.2   1.9  0.0      19    93    34   0.8   0.0   0.4  0.14    0.19    216   732     0     0              
 138  6.1   0.0       0     0.0   0.2  2.3      12    34     6   0.6   0.0   0.0  0.01    0.01      5    25     0     0              
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS MET CYS  PHE  TYR  VAL  ARG  HIS              
                                                                                                                                     
 133    2  0.3  1.3 0.74 0.25   4.5      3   1.73   0.33  0.72 157  777  717 1317 1494 478 198  657  566  789 1160  566              
 134    0  0.3  1.3 0.77 0.33   4.9      6   0.77   0.39  0.67 346 1253 1283 2206 2475 725 350 1099  954 1492 1725 1091              
 135    8  4.9  0.0 0.21 0.12   3.2     45   0.00   0.66  0.21  46  258  261  389  372  69  76  272  233  346  287  132              
 136   13  0.0  0.0 0.11 0.02   1.4      9   0.00   0.30  0.56  30   71   80  118  119  31  25   87   73  110   90   43              
 137   10  0.2  0.0 0.18 0.03   3.3     29   0.00   0.24  0.66  54  183  174  243  214  45  25  172  101  205  191   68              
 138    3  0.0  0.0 0.02 0.02   0.4      6   0.02   0.05  0.06   3    5    5    6    7   1   3    6   15    9    9    5              
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
 133    1      1      1      1       1     1        1      1    1    1     1     1     1      3       3      24    1                 
 134    1      1      1      1       1     1        1      1    1    1     1     1     1      3       3       3    1                 
 135    1      1      1      3       1     3        3      1    1    1     1     1     1      1       5       5    1                 
 136    1      1      1      3       1     3        3      1    1    1     1     1     1      1      23      24    1                 
 137    1      1      1      3       1     3        3      1    1    1     1     1     1      1       5      24    1                 
 138    4     32     32      3      32     3        3      3    3    3     3     5    32      3       3       3   32                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
 133    3       1       1      1      1     1       1      1       1       1       1      5     1       1     2    30                
 134    3       1       1      1      1     1       1      1       1       1       1      1     1       1    21    30                
 135    3       1       1      1      1     3       1      1       1       1       1      1     3       1     2     3                
 136    3       1       1      1      1     3       1      1       1       1       1      1     3       1     2     3                
 137    3       1       1      1      1     3       1      1       1       1       1      1     3       1     2     3                
 138    4      32      32      5     32     3       5      5       5       5       5      5     3      32     5     3                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
 133    1      1       1        5       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 134    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 135    1      1       1        2       1        2       1      1     1     1     1     1     1     1     1     1     1     1     1  
 136    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 137    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 138   32     32      32        5       5        5       5      5     5     5     5     5     5     5     5     5     5     5     5  

OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
 139 PUMPKIN/SQUASH SEED KERNELS    8023  12014    6.9   541   2265       0   24.5    0.0      0.0     45.9   8.7  20.9  14.3     0  
 140 RAISINS, SEEDLESS              1846   9298   15.4   300   1253       0    3.2    0.0      0.0      0.5   0.2   0.1   0.0     0  
 141 RIBOFLAVIN, 1 MG               8113      0    0.0     0      0       0    0.0    0.0      0.0      0.0   0.0   0.0   0.0     0  
 142 RICE, BROWN, CKD               1870  20041   73.0   112    467       0    2.3    0.0      0.0      0.8   0.2   0.3   0.3     0  
 143 RICE, WHITE, UNENRICHED, CKD   7200  20051   68.6   130    543       0    2.4    0.0      0.0      0.2   0.1   0.1   0.1     0  
 144 RIVER EEL, CKD, DRY HEAT       8042  15026   59.3   236    987     236   23.7   23.7     23.7     15.0   3.0   1.2   9.2   161  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA             
                                                                                                                                     
 139 17.8  13.8    2128     1.0   4.9  0.0      43  1174   535  15.0   0.0   7.5  1.39    3.02     18   807    38     0              
 140 79.1   4.0       0     0.0   1.8  0.0      49    97    33   2.1   0.0   0.3  0.31    0.31     12   751     1     0              
 141  0.0   0.0       0     0.0   0.0  0.0       0     0     0   0.0   0.0   0.0  0.00    0.00      0     0     0     0              
 142 23.5   1.7     262     0.2   0.4  0.0      10    77    44   0.5   0.0   0.6  0.08    1.10      1    79     0     0              
 143 28.6   0.3     126     0.1   0.2  0.0       3    37    13   0.2   0.0   0.4  0.04    0.38      0    29     0     0              
 144  0.0   0.0       0     0.0   1.8  0.0      26   277    26   0.6   0.6   2.1  0.03    0.04     65   349  1136  1136              
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS MET CYS  PHE  TYR  VAL  ARG HIS               
                                                                                                                                     
 139    2  1.0  0.0 0.21 0.32   1.7     58   0.00   0.22  0.34 431  903 1264 2079 1833 551 301 1222 1019 1972 4033 681               
 140    3  0.7  0.0 0.16 0.09   0.8      3   0.00   0.25  0.05  15   88   24   68   73 107  54   68   58   88  239 117               
 141    0  0.0  0.0 0.00 1.00   0.0      0   0.00   0.00  0.00   0    0    0    0    0   0   0    0    0    0    0   0               
 142    0  0.2  0.0 0.10 0.01   1.3      4   0.00   0.15  0.39  30   85   98  191   88  52  28  119   87  136  175  59               
 143    0  0.0  0.0 0.02 0.02   0.4      2   0.00   0.05  0.41  28   85  103  197   86  56  49  127   80  145  198  56               
 144    0  4.9  5.0 0.18 0.05   4.5     10   2.89   0.08  0.28 265 1037 1090 1922 2171 700 253  923  798 1218 1415 696               
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
 139    1      1      1      3       1     3        3      1    1    1     1     1     1      1       5      24    1                 
 140    1      1      1      3       1     3        3      1    1    1     1     1     1      1       3      24    1                 
 141    3      3      3      3       3     3        3      3    3    3     3     3     3      3       3       3    3                 
 142    1      1      1      3       1     3        3      1    1    1     1     1     1      1      25      24    1                 
 143    1      1      1      3       1     3        3      1    1    1     1     1     1      1      25      24    1                 
 144    1      1      1      1       1     1        1      1    1    1     1     1     1      3       3       3    1                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
 139    3       1       1      1      1     3       1      1       1       1       1      1     3       1     2     3                
 140    3       1       1      1      1     3       1      1       1       1       1      1     3       1     2     3                
 141    3       3       3      3      3     3       3      3       3       3       3      3     3       3     3     3                
 142    3       1       1      1      1     3       1      1       1       1       1      1     3       1     1     3                
 143    3       1       1      1      1     3       1      1       1       1       1      1     3       1     1     3                
 144    3       1       1      1      1     1       1      1       5       1       1      1     1       3     2    30                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
 139    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 140    1      1       1        1       1        1       1      5     5     5     5     5     5     5     5     5     5     5     5  
 141    3     99       3        3       3        3       3      3     3     3     3     3     3     3     3     3     3     3     3  
 142    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 143    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 144    1      1       1        4       1        1       4      1     1     1     1     1     1     1     1     1     1     1     1  

OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
 145 SAFFLOWER OIL                  8032   4510    0.0   884   3699       0    0.0    0.0      0.0    100.0   9.1  74.5  12.1     0  
 146 SALT TABLE                     7210      0    0.2     0      0       0    0.0    0.0      0.0      0.0   0.0   0.0   0.0     0  
 147 SARDINE, CND IN OIL, SOLIDS W  1972  15088   59.6   208    872     208   24.6   24.6     24.6     11.5   1.5   5.1   3.9   142  
 148 SEAWEED, KELP, RAW (SEAGIRDLE  8105  11445   81.6    43    180       0    1.7    0.0      0.0      0.6   0.2   0.0   0.1     0  
 149 SEAWEED, LAVER, RAW (NORI)     8106  11446   85.0    35    145       0    5.8    0.0      0.0      0.3   0.1   0.1   0.0     0  
 150 SESAME SEED, DECORTICATED, DR  7221  12201    4.8   588   2462       0   26.4    0.0      0.0     54.8   7.7  24.0  20.7     0  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA             
                                                                                                                                     
 145  0.0   0.0       0     0.0   0.0  0.0       0     0     0   0.0   0.0   0.0  0.00    0.00      0     0     0    0               
 146  0.0   0.0       0     0.0  99.8  0.0      45     0     2   0.1   0.0   0.0  0.03    0.00  38724     8     0    0               
 147  0.0   0.0       0     0.0   3.4  0.0     550   520    52   2.9   2.9   3.0  0.19    0.19    650   430    67   67               
 148  9.6   1.3      97     0.0   6.6  0.0     168    42   121   2.9   0.0   1.2  0.13    0.20    233    89    12    0               
 149  5.1   0.3      97     0.0   3.8  0.0      70    58     2   1.8   0.0   1.1  0.26    0.99     48   356   520    0               
 150  9.4  10.1    5160     0.7   4.6  0.0     131   776   347   7.8   0.0  10.3  1.46    1.43     40   407     7    0               
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS MET CYS  PHE  TYR  VAL  ARG HIS               
                                                                                                                                     
 145    0 34.4  0.0 0.00 0.00   0.0      0   0.00   0.00  0.00   0    0    0    0    0   0   0    0    0    0    0   0               
 146    0  0.0  0.0 0.00 0.00   0.0      0   0.00   0.00  0.00   0    0    0    0    0   0   0    0    0    0    0   0               
 147    0  0.3  7.5 0.04 0.36   8.2      8   8.94   0.48  0.50 276 1079 1134 2001 2260 729 264  961  831 1268 1473 725               
 148   13  0.9  0.0 0.05 0.15   0.5    180   0.00   0.03  0.32  48   55   76   83   82  25  98   43   26   72   65  24               
 149   39  0.9  0.0 0.10 0.45   1.5    180   0.00   0.16  0.32  43  232  259  501  222 145 100  273  254  402  285 140               
 150    0  2.3  0.0 0.72 0.09   4.7     96   0.00   0.15  0.68 473 1180 1289 2150  831 896 523 1528 1125 1478 3325 677               
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
 145    1      1      1       3      1      3       3      1    1    1     1     1     1      1       3       3    1                 
 146    6      6      6       3      6      3       3      6    3    3     3     6     6      3       3       3    4                 
 147    1      1      1       1      1      1       1      1    1    1     1     1     1      3       3       3    1                 
 148    1      1      1       3      1      3       3      1    1    1     1     1     1      1       5       3    1                 
 149    1      1      1       3      1      3       3      1    1    1     1     1     1      1       5       3    1                 
 150    1      1      1       3      1      3       3      1    1    1     1     1     1      2      27      24    1                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
 145    3       1       1      1      1     3       1      2       3       1       1      1     3       1     2     3                
 146    3       6       6      6      6     3       6      6       6       6       6      6     3       6     3     3                
 147    3      13      13     13     13     1      13     13      13      13      13      1     1      13    13    13                
 148    3       1       1      1      1     3       1      1       1       1       1      1     3      18     2     3                
 149    3       1       1      1      1     3       1      1       1       1       1      1     3       1     2     3                
 150    3       1       1      1      1     3       1      1       1       1       1      1     3       1    21     3                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
 145    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 146    6      6       6        6       6        6       3      3     3     3     3     3     3     3     3     3     3     3     3  
 147   13     13      13       13       1       13      13      1     1     1     1     1     1     1     1     1     1     1     1  
 148    1      1       1        1       1        5       5      1     1     1     1     1     1     1     1     1     1     1     1  
 149    1      1       1        5       1        1       5      1     1     1     1     1     1     1     1     1     1     1     1  
 150    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  

 OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
 151 SESAME SEED, WHOLE, DRIED      7220  12023    4.7   573   2396       0   17.7    0.0      0.0     49.7   7.0  21.8  18.8     0  
 152 SHORTENING, HYDROGENATED VEGE   999   4031    0.0   884   3699       0    0.0    0.0      0.0    100.0  25.0  26.1  44.5     0  
 153 SHRIMP, BOILED                 2500  15151   77.3    99    414      99   20.9   20.9     20.9      1.1   0.3   0.4   0.2   195  
 154 SORGHUM, DECORTICATED, FLOUR/  8008      0   11.0   332   1389       0   10.1    0.0      0.0      2.4   0.5   1.1   0.8     0  
 155 SORGHUM, WHOLE GRAIN           8012      0   11.0   332   1389       0   10.3    0.0      0.0      3.0   0.5   1.4   1.0     0  
 156 SOYBEAN OIL                    2707   4044    0.0   884   3699       0    0.0    0.0      0.0    100.0  14.4  57.9  23.3     0  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA             
                                                                                                                                     
 151 23.5  16.9    4710     0.7   4.5  0.0     975   629   351  14.6   0.0   7.8  4.08    2.46     11   468     1    0               
 152  0.0   0.0       0     0.0   0.0  0.0       0     0     0   0.0   0.0   0.0  0.00    0.00      0     0     0    0               
 153  0.0   0.0       0     0.0   1.6  0.0      39   137    34   3.1   3.1   1.6  0.19    0.03    224   182    64   64               
 154 75.2   9.0     439     0.7   1.5  0.0      15   222    34   4.1   0.0   0.8  0.34    0.90      7   131     6    0               
 155 73.7  12.7     618     0.7   1.6  0.0      25   222   171   4.1   0.0   1.6  0.46    0.78      7   131     7    0               
 156  0.0   0.0       0     0.0   0.0  0.0       0     0     0   0.0   0.0   0.0  0.00    0.00      0     0     0    0               
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS MET CYS  PHE  TYR  VAL  ARG HIS               
                                                                                                                                     
 151    0  2.3  0.0 0.79 0.25   4.5     97   0.00   0.79  0.05 388  736  763 1358  569 586 358  940  743  990 2630 522               
 152    0  8.1  0.0 0.00 0.00   0.0      0   0.00   0.00  0.00   0    0    0    0    0   0   0    0    0    0    0   0               
 153    2  3.8  3.8 0.03 0.03   2.6      4   1.49   0.13  1.00 291  846 1014 1659 1820 589 234  883  696  983 1826 425               
 154    0  0.5  0.0 0.24 0.08   2.2     11   0.00   0.15  0.75 114  346  398 1372  206 169 132  502  295  516  327 226               
 155    0  0.6  0.0 0.30 0.10   2.8     14   0.00   0.19  0.94 124  346  433 1491  229 169 127  546  321  561  355 246               
 156    0  6.2  0.0 0.00 0.00   0.0      0   0.00   0.00  0.00   0    0    0    0    0   0   0    0    0    0    0   0               
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
 151    1      1      1       3      1      3       3      1    1    1     1     1     1      2      27       5    1                 
 152    1      1      1       3      1      3       3      1    1    1     1     1     1      1       3       3    1                 
 153    1      1      1       1      1      1       1      1    1    1     1     1     1      3       3       3    1                 
 154    4      4      4       3      4      3       3      4    4    4     4     3     4      4       4       5    4                 
 155    4      4      4       3     20      3       3     20    1    1     1     3     4     10      10       5   10                 
 156    1      1      1       3      1      3       3      1    1    1     1     1     1      1       3       3    1                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
 151    3       1       1      1      1     3       1      1       1       1       1      1     3       1     2     3                
 152    3       1       1      1      1     3       1      2       3       1       1      1     3       1     2     3                
 153    3       1       1      1      1     1       1      1       1       1       1      2     1       2     2    30                
 154    3       4      10      4     10     3       4      4       4      10      10      4     3       4     5     3                
 155    3      10      10     10     10     3      10     10      10      10      10     10     3      10     5     3                
 156    3       1       1      1      1     3       1      2       3       1       1      1     3       1     2     3                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
 151    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 152    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 153    1      1       1        1       1        1      13      1     1     1     1     1     1     1     1     1     1     1     1  
 154    4      4       4        4       3        4       4      4     4     4     4     4     4     4     4     4     4     4     4  
 155   10     10      10       10       3       10      20      1     1     1     1     1     1     1     1     1     1     1     1  
 156    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  

 OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
 157 SOYBEAN SAUCE                  2156  16124   66.0    60    251       0   10.5    0.0      0.0      0.1   0.0   0.0   0.0     0  
 158 SOYBEAN, IMMATURE, BOILED      2136  11451   68.6   141    592       0   12.4    0.0      0.0      6.4   0.7   3.0   1.2     0  
 159 SOYBEAN, MATURE BOILED         8015  16108   62.6   166    696       0   14.6    0.0      0.0      8.0   1.2   4.5   1.8     0  
 160 SPINACH, BOILED                2170  11458   91.2    23     95       0    3.0    0.0      0.0      0.3   0.0   0.1   0.0     0  
 161 SPLEEN BEEF BRAISED            7230  13334   70.0   145    607     145   25.1   25.1     25.1      4.2   1.4   0.3   1.1   347  
 162 SQUASH, SUMMER, CKD (FRUIT)    2192  11642   93.7    20     85       0    0.9    0.0      0.0      0.3   0.1   0.1   0.0     0  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA             
                                                                                                                                     
 157  5.6   0.8     122     0.0  17.8  0.0      20   130    40   2.4   0.0   0.4  0.14    0.50   5586   212     0    0               
 158 11.1   4.2     270     0.5   1.6  0.0     145   158    60   2.5   0.0   0.9  0.12    0.50     14   539    16    0               
 159 12.1   3.7     589     1.7   1.9  0.0     111   282   112   6.3   0.0   2.0  0.66    1.01      1   719     1    0               
 160  3.8   2.4       0     0.0   1.8  0.0     136    56    87   3.6   0.0   0.8  0.17    0.94     70   466   819    0               
 161  0.0   0.0       0     0.0   1.6  0.0      12   305    19  39.4  39.4   2.8  0.92    0.08     57   284     0    0               
 162  4.3   1.4       0     0.2   0.8  0.0      27    39    24   0.4   0.0   0.4  0.10    0.21      1   192    29    0               
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS MET CYS  PHE  TYR  VAL  ARG HIS               
                                                                                                                                     
 157    0  0.0  0.0 0.06 0.15   4.0     18   0.00   0.20  0.38 181  407  487  735  731 167 107  534  342  524  405 215               
 158   17  1.9  0.0 0.26 0.16   1.3    111   0.00   0.06  0.13 150  492  543  883  739 150 113  559  443  549  994 332               
 159    1  0.8  0.0 0.16 0.28   0.4     53   0.00   0.08  0.17 212  634  708 1189  972 197 235  762  552  728 1132 394               
 160   10  0.9  0.0 0.10 0.24   0.5    146   0.00   0.24  0.15  40  127  152  231  182  55  35  134  113  168  168  66               
 161   50  0.4  0.4 0.05 0.30   5.6      4   5.02   0.04  0.88 261  988  968 2217 1815 462 727 1008  715 1510 1454 900               
 162    6  0.1  0.0 0.04 0.04   0.5     20   0.00   0.07  0.14   8   22   33   53   50  13  10   32   24   41   38  20               
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
 157    1      1      1       3      1      3       3      1    1    1     1     1     1      1       5       3    1                 
 158    1      1      1       3      1      3       3      1    1    1     1     1     1      1      37       5    1                 
 159    5      4      4       3      4      3       3      4    4    4     4     4     4      4      25      24    4                 
 160    1      1      1       3      1      3       3      1    1    1     1     1     1      1      16      24    1                 
 161    1      1      1       1      1      1       1      1    1    1     1     1     1      3       3       3    1                 
 162    1      1      1       3      1      3       3      1    1    1     1     1     1      1       3      24    1                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
 157    3       1       1      1      1     3       1      1       1       1       1      1     3       1     2     3                
 158    3       1       1      1      1     3       1      1       1       1       1      1     3       1     5     3                
 159    3       4       4      4      4     3       4      4       4       4       4      4     3       4     2     3                
 160    3       1       1      1      1     3       1      1       1       1       1      1     3       1     2     3                
 161    3       1       1      1      1     1       1      1       1       1       1      1     1       1     5     5                
 162    3       1       1      1      1     3       1      1       1       1       1      1     3       1     2     3                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
 157    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 158    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 159    4      4       4        4       4        4       4      4     4     4     4     4     4     4     4     4     4     4     4  
 160    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 161    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 162    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  

 OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
 163 SQUASH, WINTER, YELLOW, CKD (  8010  11644   89.0    39    162       0    0.9    0.0      0.0      0.6   0.1   0.3   0.0     0  
 164 SQUID, CKD, MOIST HEAT         8047  15175   57.1   184    770     184   31.2   31.2     31.2      2.8   0.7   1.0   0.2   466  
 165 STARCH                         7057  20027    8.3   381   1595       0    0.3    0.0      0.0      0.1   0.0   0.0   0.0     0  
 166 SUGAR SAGO PALM (CONC FR       8070      0    9.2   349   1460       0    2.3    0.0      0.0      0.1   0.0   0.0   0.0     0  
 167 SUGAR, BROWN, CANE OR BE       2229  19334    1.6   376   1576       0    0.0    0.0      0.0      0.0   0.0   0.0   0.0     0  
 168 SUGAR, WHITE, CANE OR BE       2230  19335    0.0   387   1619       0    0.0    0.0      0.0      0.0   0.0   0.0   0.0     0  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA             
                                                                                                                                     
 163  8.8   2.8       0     0.2   0.7  0.0      14    20     8   0.3   0.0   0.3  0.10    0.21      1   437   401    0               
 164  6.2   0.0       0     0.0   2.8  0.0      64   442    66   1.4   1.4   3.1  3.78    0.07     88   492    10   10               
 165 91.3   0.9       0     0.0   0.1  0.0       2    13     3   0.5   0.0   0.1  0.05    0.05      9     3     0    0               
 166 84.7   0.0       0    73.6   3.7  0.0    1252   372     1   1.7   0.0   0.2  0.26    0.28     34   301     0    0               
 167 97.3   0.0       0    84.3   0.9  0.0      85    22    29   1.9   0.0   0.2  0.30    0.32     39   346     0    0               
 168 99.9   0.0       0    96.8   0.0  0.0       1     2     0   0.1   0.0   0.0  0.04    0.01      1     2     0    0               
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS MET CYS  PHE  TYR  VAL  ARG HIS               
                                                                                                                                     
 163   10  0.1  0.0 0.09 0.02   0.7     28   0.00   0.07  0.35  13   27   35   50   33  11   8   35   30   38   49  17               
 164    9  1.4  0.0 0.04 0.82   4.1      4   2.60   0.11  0.40 348 1340 1356 2192 2328 702 408 1116  996 1360 2272 598               
 165    0  0.0  0.0 0.00 0.00   0.0      0   0.00   0.00  0.00   1    9   10   36    6   6   6   13   10   14   12   8               
 166    0  0.0  0.0 0.01 0.01   0.1      1   0.00   0.02  0.10  24   84   96  144  144  24  36   60   48  108   72  36               
 167    0  0.0  0.0 0.01 0.01   0.1      1   0.00   0.03  0.11   0    0    0    0    0   0   0    0    0    0    0   0               
 168    0  0.0  0.0 0.00 0.02   0.0      0   0.00   0.00  0.00   0    0    0    0    0   0   0    0    0    0    0   0               
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
 163    1      1      1       3      1      3       3      1    1    1     1     1     1      1       3      24    1                 
 164    4      4      4       4      4      4       4      4    4    4     4     4     4      4       3       3    4                 
 165    1      1      1       3      1      3       3      1    1    1     1     1     1      1       3       3    1                 
 166   10     10     10       3     10      3       3     10    3    3     3     3    10      3       3       5   10                 
 167    1      1      1       3      1      3       3      1    3    3     3     3     1      2       3      24    1                 
 168    1      1      1       3      1      3       3      1    3    3     3     3     1      2       3      24    1                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
 163    3       1       1      1      1     3       1      1       1       1       1     41     3       1     2     3                
 164    3       4       4      4      4     4       4      4       4       4       4      2     4       4     2     3                
 165    3       1       1      1      1     3       1      1       1       1       1      1     3       1     3     3                
 166    3      10      10      5      5     3       5      5       5       5       5      5     3       5     5     3                
 167    3       1       1      1      1     3       1      1       1       1       1      1     3       1     3     3                
 168    3       1       1      1      1     3       1      1       1       1       1      1     3       1     3     3                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
 163    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 164    4      4       4        4       4        4       5      4     4     4     4     4     4     4     4     4     4     4     4  
 165    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 166    5      5       5        5       3        5       5      4     4     4     4     4     4     4     4     4     4     4     4  
 167    1      1       1        1       1        1       1      3     3     3     3     3     3     3     3     3     3     3     3  
 168    1      1       1        1       1        1       1      3     3     3     3     3     3     3     3     3     3     3     3  

 OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
 169 SWEET POTATO, TUBER, YELLOW,   2249  11508   72.9   103    433       0    1.7    0.0      0.0      0.1   0.0   0.0   0.0     0  
 170 TEA, BEVERAGE, PREPARED WITH   2277  14367   99.7     1      3       0    0.0    0.0      0.0      0.0   0.0   0.0   0.0     0  
 171 TEMPEH, SOYBEAN, MOLD PROCESS  8104  16114   55.0   199    834       0   19.0    0.0      0.0      7.7   1.1   4.3   1.7     0  
 172 THIAMIN, 1 MG                  8112      0    0.0     0      0       0    0.0    0.0      0.0      0.0   0.0   0.0   0.0     0  
 173 TOFU                           7245  16127   84.6    76    317       0    8.1    0.0      0.0      4.8   0.7   2.7   1.1     0  
 174 TOMATO, RIPE OR GREEN, RAW OR  2282  11529   93.8    21     90       0    0.9    0.0      0.0      0.3   0.0   0.1   0.1     0  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA             
                                                                                                                                     
 169 24.3   3.0      10     2.8   1.1  0.0      28    55    20   0.5   0.0   0.3  0.21    0.56     10   348  1467    0               
 170  0.2   0.0       0     0.0   0.1  0.0       2     1     2   0.0   0.0   0.0  0.01    0.22      3    20     0    0               
 171 17.0   1.4     394     0.0   1.4  0.0      93   206    70   2.3   0.0   1.8  0.67    1.43      6   367     1    0               
 172  0.0   0.0       0     0.0   0.0  0.0       0     0     0   0.0   0.0   0.0  0.00    0.00      0     0     0    0               
 173  1.9   1.2     374     0.0   0.7  0.0     105    97   103   5.4   0.0   0.8  0.19    0.61      7   121     0    0               
 174  4.6   1.1       6     0.0   0.4  0.0       5    24    11   0.5   0.0   0.1  0.07    0.11      9   222    87    0               
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS MET CYS  PHE  TYR  VAL  ARG HIS               
                                                                                                                                     
 169   25  4.5  0.0 0.07 0.13   0.6     23   0.00   0.24  0.65  21   86   86  126   85  42  14  103   71  112   80  32               
 170    0  0.0  0.0 0.00 0.00   0.0      0   0.00   0.00  0.01   0    0    0    0    0   0   0    0    0    0    0   0               
 171    0  0.7  0.0 0.13 0.11   4.6     52   0.40   0.30  0.36 282  770 1002 1636 1125 265 319 1012  733  979 1317 498               
 172    0  0.0  0.0 1.00 0.00   0.0      0   0.00   0.00  0.00   0    0    0    0    0   0   0    0    0    0    0   0               
 173    0  0.0  0.0 0.08 0.05   0.2     15   0.00   0.05  0.07 126  330  400  614  532 103 112  393  270  408  538 235               
 174   19  0.4  0.0 0.06 0.05   0.6     15   0.00   0.08  0.25   6   21   20   31   31   7  11   22   15   22   21  13               
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
 169    1      1      1       3      1      3       3      1    1    1     1     1     1      1      35      24    1                 
 170    1      1      1       3      1      3       3      1    1    1     1     1     1      1       3      24    1                 
 171    1      1      1       3      1      3       3      1    1    1     1     1     1     33      25       3    1                 
 172    3      3      3       3      3      3       3      3    3    3     3     3     3      3       3       3    3                 
 173    1      1      1       3      1      3       3      1    1    1     1     1     1      1      25      24    1                 
 174    1      1      1       3      1      3       3      1    1    1     1     1     1      1      23      24    1                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
 169    3       1       1      1      1     3       1      1       1       1       1     41     3       1     2     3                
 170    3       1       1      1      1     3       1      1       1       1       1      1     3       1     2     3                
 171    3       1       1      1      1     3       1      1       1       1       1      5     3       1     5     3                
 172    3       3       3      3      3     3       3      3       3       3       3      3     3       3     3     3                
 173    3       1       1      1      1     3       1      1       1       1       1     13     3       1     2     3                
 174    3       1       1      1      1     3       1      1       1       1       1     41     3       1     2     3                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
 169    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 170    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 171    1      1       1        1       4        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 172   99      3       3        3       3        3       3      3     3     3     3     3     3     3     3     3     3     3     3  
 173    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 174    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  

 OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
 175 TORTILLA, MAIZE, LIME-TREATED  2657  18363   44.1   222    931       0    5.7    0.0      0.0      2.5   0.3   1.1   0.6     0  
 176 TUNA YELLOWFIN, CKD, DRY HEAT  2322  15221   67.1   139    582     139   30.0   30.0     30.0      1.2   0.3   0.4   0.2    58  
 177 TURKEY, MEAT PLUS S            8066   5166   61.7   208    869     208   28.1   28.1     28.1      9.7   2.8   2.5   3.2    82  
 178 TURNIP LEAVES, BOILED          1367  11569   93.2    20     85       0    1.1    0.0      0.0      0.2   0.1   0.1   0.0     0  
 179 TURNIP, ROOT, BLD              2353  11565   93.6    18     75       0    0.7    0.0      0.0      0.1   0.0   0.0   0.0     0  
 180 VITAMIN A, 100RE               8109      0    0.0     0      0       0    0.0    0.0      0.0      0.0   0.0   0.0   0.0     0  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA             
                                                                                                                                     
 175 46.6   5.2     480     0.3   1.2  0.0     175   314    65   1.4   0.0   0.9  0.15    0.40    161   154    24    0               
 176  0.0   0.0       0     0.0   1.7  0.0      21   245    27   0.9   0.9   0.7  0.08    0.02     47   237    20   20               
 177  0.0   0.0       0     0.0   1.0  0.0      26   203    25   1.8   1.8   3.0  0.09    0.02     68   280     0    0               
 178  4.4   3.1      42     0.0   1.1  0.0     137    29    22   0.8   0.0   0.1  0.25    0.34     29   203   550    0               
 179  4.9   2.0       0     0.8   0.6  0.0      22    19     8   0.2   0.0   0.2  0.06    0.10     50   135     0    0               
 180  0.0   0.0       0     0.0   0.0  0.0       0     0     0   0.0   0.0   0.0  0.00    0.00      0     0   100    0               
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS MET CYS  PHE  TYR  VAL  ARG HIS               
                                                                                                                                     
 175    0  0.3  0.0 0.11 0.07   1.5     15   0.00   0.22  0.19  42  218  208  711  163 121 105  285  236  294  289 177               
 176    0  1.1  5.9 0.50 0.06  11.9      4   2.99   0.35  0.21 336 1314 1381 2436 2753 887 321 1170 1012 1544 1794 882               
 177    0  0.3  0.0 0.06 0.18   5.1      7   0.35   0.41  0.86 311 1227 1409 2184 2557 790 308 1100 1066 1464 1979 845               
 178   27  1.7  0.0 0.05 0.07   0.4    118   0.00   0.18  0.27  20   63   59  105   74  26  13   70   44   78   72  28               
 179   12  0.0  0.0 0.03 0.02   0.3      9   0.00   0.07  0.14   7   20   29   26   28   9   4   14   11   23   19  11               
 180    0  0.0  0.0 0.00 0.00   0.0      0   0.00   0.00  0.00   0    0    0    0    0   0   0    0    0    0    0   0               
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
 175    1      1      1       3      1      3       3      1    1    1     1     1     1      1       4      24    1                 
 176    4      1      1       1      1      1       1      1    1    1     1     1     1      3       3       3    1                 
 177    1      1      1       1      1      1       1      1    1    1     1     1     1      3       3       3    1                 
 178    1      1      1       3      1      3       3      1    1    1     1     1     1      1       5      24    1                 
 179    1      1      1       3      1      3       3      1    1    1     1     1     1      1      16      24    1                 
 180    3      3      3       3      3      3       3      3    3    3     3     3     3      3       3       3    3                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
 175    3       1       1      1      1     3       1      1       1       1       1      1     3       1     2     3                
 176    3       1       1      5      1     1       1      1       1       1       5      1     1       5     2    30                
 177    3       1       1      1      1     1       1      1       1       1       1      1     1       1     2    13                
 178    3       1       1      1      1     3       1      1       1       1       1      1     3       1     2     3                
 179    3       1       1      1      1     3       1      1       1       1       1      1     3       1     2     3                
 180    3       3       3      3      3     3       3      3       3       3       3     99     3       3     3     3                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
 175    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 176    1      1       1        5       5        5       5      1     1     1     1     1     1     1     1     1     1     1     1  
 177    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 178    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 179    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 180    3      3       3        3       3        3       3      3     3     3     3     3     3     3     3     3     3     3     3  

 OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
 181 VITAMIN B6, 1 MG               8117      0    0.0     0      0       0    0.0    0.0      0.0      0.0   0.0   0.0   0.0     0  
 182 VITAMIN C, 100 M               8115      0    0.0     0      0       0    0.0    0.0      0.0      0.0   0.0   0.0   0.0     0  
 183 VITAMIN D, 10 MC               8110      0    0.0     0      0       0    0.0    0.0      0.0      0.0   0.0   0.0   0.0     0  
 184 VITAMIN E, 10 TE               8116      0    0.0     0      0       0    0.0    0.0      0.0      0.0   0.0   0.0   0.0     0  
 185 WALNUTS, PERSIAN OR ENGLISH    2421  12155    3.7   642   2686       0   14.3    0.0      0.0     61.9   5.6  39.1  14.2     0  
 186 WATER BUFFALO, ROAS            8065  17161   69.8   131    548     131   26.8   26.8     26.8      1.8   0.6   0.4   0.6    61  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA             
                                                                                                                                     
 181  0.0   0.0       0     0.0   0.0  0.0       0     0     0   0.0   0.0   0.0  0.00    0.00      0     0     0    0               
 182  0.0   0.0       0     0.0   0.0  0.0       0     0     0   0.0   0.0   0.0  0.00    0.00      0     0     0    0               
 183  0.0   0.0       0     0.0   0.0  0.0       0     0     0   0.0   0.0   0.0  0.00    0.00      0     0     0    0               
 184  0.0   0.0       0     0.0   0.0  0.0       0     0     0   0.0   0.0   0.0  0.00    0.00      0     0     0    0               
 185 18.3   4.8    1440     2.1   1.9  0.0      94   317   169   2.4   0.0   2.7  1.39    2.90     10   502    12    0               
 186  0.0   0.0       0     0.0   1.4  0.0      15   220    33   2.1   2.1   2.5  0.18    0.02     56   313     0    0               
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS MET CYS  PHE  TYR  VAL  ARG HIS               
                                                                                                                                     
 181    0  0.0  0.0 0.00 0.00   0.0      0   0.00   1.00  0.00   0    0    0    0    0   0   0    0    0    0    0   0               
 182  100  0.0  0.0 0.00 0.00   0.0      0   0.00   0.00  0.00   0    0    0    0    0   0   0    0    0    0    0   0               
 183    0  0.0 10.0 0.00 0.00   0.0      0   0.00   0.00  0.00   0    0    0    0    0   0   0    0    0    0    0   0               
 184    0 10.0  0.0 0.00 0.00   0.0      0   0.00   0.00  0.00   0    0    0    0    0   0   0    0    0    0    0   0               
 185    3  2.6  0.0 0.38 0.15   1.0     66   0.00   0.56  0.63 189  448  566  992  388 280 345  628  439  723 2103 359               
 186    0  0.1  0.3 0.03 0.25   6.3      9   1.75   0.46  0.17 327 1284 1346 2309 2118 672 429 1075 1077 1427 1681 888               
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
 181    3      3      3       3      3      3       3      3    3    3     3     3     3      3       3       3    3                 
 182    3      3      3       3      3      3       3      3    3    3     3     3     3      3       3       3    3                 
 183    3      3      3       3      3      3       3      3    3    3     3     3     3      3       3       3    3                 
 184    3      3      3       3      3      3       3      3    3    3     3     3     3      3       3       3    3                 
 185    1      1      1       3      1      3       3      1    1    1     1     1     1      1      28      24    1                 
 186    4      1      1       1      1      1       1      1    1    1     1     1     1      3       3       3    1                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
 181    3       3       3      3      3     3       3      3       3       3       3      3     3       3     3     3                
 182    3       3       3      3      3     3       3      3       3       3       3      3     3      99     3     3                
 183    3       3       3      3      3     3       3      3       3       3       3      3     3       3     3    99                
 184    3       3       3      3      3     3       3      3       3       3       3      3     3       3    99     3                
 185    3       1       1      1      1     3       1      1       1       1       1      1     3       1    21     3                
 186    3       1       1      1      1     1       1      1       5       1       1      5     5       5     5     5                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
 181    3      3       3        3       3       99       3      3     3     3     3     3     3     3     3     3     3     3     3  
 182    3      3       3        3       3        3       3      3     3     3     3     3     3     3     3     3     3     3     3  
 183    3      3       3        3       3        3       3      3     3     3     3     3     3     3     3     3     3     3     3  
 184    3      3       3        3       3        3       3      3     3     3     3     3     3     3     3     3     3     3     3  
 185    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 186    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  

 OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
 187 WATERMELON, RAW                7290   9326   91.5    32    132       0    0.6    0.0      0.0      0.4   0.2   0.0   0.1     0  
 188 WHEAT BRAN, CRUDE               439  20077    9.9   216    902       0   15.6    0.0      0.0      4.3   0.6   2.2   0.6     0  
 189 WHEAT FLOUR, WHITE (70-75% EX  7300  20081   11.9   364   1525       0   10.3    0.0      0.0      1.0   0.2   0.4   0.1     0  
 190 WHEAT FLOUR, WHOLEGRAIN (100%  7310  20080   10.3   339   1420       0   13.7    0.0      0.0      1.9   0.3   0.8   0.2     0  
 191 WHEAT, WHOLEGRAIN, PARBOILED,  8014  20013   77.8    83    349       0    3.1    0.0      0.0      0.2   0.0   0.1   0.0     0  
 192 WINE, TABLE 11.5 ALCOHOL        401  14084   88.9    70    294       0    0.2    0.0      0.0      0.0   0.0   0.0   0.0     0  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA             
                                                                                                                                     
 187  7.2   0.5       0     3.6   0.3  0.0       8     9    11   0.2   0.0   0.1  0.03    0.04      2   116    37    0               
 188 64.5  42.8    3011     1.1   5.8  0.0      73  1013   611  10.6   0.0   7.3  1.00   11.50      2  1182     0    0               
 189 76.3   2.7     282     0.4   0.5  0.0      15   108    22   1.2   0.0   0.7  0.14    0.68      2   107     0    0               
 190 72.6  12.2     845     0.3   1.6  0.0      34   346   138   3.9   0.0   2.9  0.38    3.80      5   405     0    0               
 191 18.6   4.5     211     0.2   0.3  0.0      10    40    32   1.0   0.0   0.6  0.08    0.61      5    68     0    0               
 192  1.4   0.0       0     0.0   0.2  9.3       8    14    10   0.4   0.0   0.1  0.01    0.15      8    89     0    0               
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS MET CYS  PHE  TYR  VAL  ARG HIS               
                                                                                                                                     
 187   10  0.2  0.0 0.08 0.02   0.2      2   0.00   0.14  0.21   7   27   19   18   62   6   2   15   12   16   59   6               
 188    0  1.3  0.0 0.42 0.52  12.2     55   0.00   1.17  1.96 282  500  486  928  600 234 371  595  436  726 1087 430               
 189    0  0.2  0.0 0.10 0.04   1.1     18   0.00   0.04  0.39 127  281  357  710  228 183 219  520  312  415  417 230               
 190    0  0.9  0.0 0.36 0.19   5.7     31   0.00   0.31  0.91 212  395  508  926  378 212 317  646  400  618  642 317               
 191    0  0.2  0.0 0.05 0.03   0.9     13   0.00   0.07  0.31  48   89  114  208   85  48  71  145   90  139  144  71               
 192    0  0.0  0.0 0.00 0.02   0.1      1   0.01   0.02  0.03   0    0    0    0    0   0   0    0    0    0    0   0               
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
 187    1      1      1       3      1      3       3      1    2    2     2     1     1      1       3      24    1                 
 188    1      1      1       3      1      3       3      1    1    1     1     1     1      1      23      24    1                 
 189    1      1      1       3      1      3       3      1    1    1     1     1     1      1      23      24    1                 
 190    1      1      1       3      1      3       3      1    1    1     1     1     1      1      23      24    1                 
 191    1      1      1       3      1      3       3      1    1    1     1     1     1      1       4      24    1                 
 192    1      1      1       3      1      3       3      1    1    1     1     1     1      1       3      24    1                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
 187    3       1       1      1      1     3       1      1       1       1       1      1     3       1     2     3                
 188    3       1       1      1      1     3       1      1       1       1       1      3     3       1     1     3                
 189    3       1       1      1      1     3       1      1       1       1       1      3     3       1     1     3                
 190    3       1       1      1      1     3       1      1       1       1       1      3     3       1     1     3                
 191    3       1       1      1      1     3       1      1       1       1       1      3     3       1     4     3                
 192    4       1       1      1      1     3       1      1       1       1       1      1     3       1     2     3                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
 187    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 188    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 189    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 190    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 191    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 192    1      1       1        1       1        1       1      3     3     3     3     3     3     3     3     3     3     3     3  

 OBS NAME                           CODE   USDA  WATER  KCAL  KJOULE  A_KCAL  PROT  A_PROT  MFP_PROT    FAT   SFA  PUFA  MONO  CHOL  
                                                                                                                                     
 193 YAM, WHITE, TUBER, CKD         7235  11602   74.2    97    406       0    2.1    0.0      0.0      0.1   0.0   0.1   0.0     0  
 194 YEAST COMPRESSED               7400  18374   69.0   105    439       0    8.4    0.0      0.0      1.9   0.2   0.0   1.0     0  
 195 YOGURT, WHOLE COW MILK         8101   1116   89.1    60    251      60    3.1    3.1      0.0      4.0   2.6   0.1   1.1    13  
                                                                                                                                     
 OBS  CHO DFIBER PHYTATE SUCROSE  ASH ALCOH CALCIUM PHOS MAGNES IRON MFP_FE ZINC COPPER MANGAN SODIUM POTASS VITA A_VITA             
                                                                                                                                     
 193 22.9   1.2      50     0.4   0.8  0.0       8    39    26   0.8   0.0   0.5  0.17    0.24      3   303     0    0               
 194 18.1   9.3       0     0.0   1.8  0.0      19   336    40   3.3   0.0  10.0  0.15    0.20     30   601     0    0               
 195  3.0   0.0       0     0.0   0.7  0.0     121    95    12   0.1   0.0   0.6  0.01    0.00     46   155    30   30               
                                                                                                                                     
 OBS VITC VITE VITD THIA RIBO NIACIN FOLATE VITB12 VITB6 PANTO TRP  THR  ILE  LEU  LYS MET CYS  PHE  TYR  VAL  ARG HIS               
                                                                                                                                     
 193   12  4.6  0.0 0.10 0.03   0.6     16   0.00   0.23  0.31  12   52   50   94   58  20  18   69   39   60  124  33               
 194    0  0.1  0.0 1.88 1.13  12.3    785   0.00   0.43  4.90 106  435  476  668  690 166 112  407  345  512  462 217               
 195    1  0.1  0.0 0.03 0.14   0.1      7   0.37   0.03  0.39  20  142  189  350  311 102  30  189  175  287  104  86               
                                                                                                                                     
 OBS SWATER SKCAL SKJOULE SA_KCAL SPROT SA_PROT SMFP_PRO SFAT SSFA SPUFA SMONO SCHOL SCHO SDFIBER SPHYTATE SSUCR SASH                
                                                                                                                                     
 193   29     29      4       3     29      3       3     29    1    1     1     3     4     29      35      24   29                 
 194    1      1      1       3      1      3       3      1    1    1     1     1     1      1       3       3    1                 
 195   10     10      4      10     10     10      10     10    4    4     4     1    10      3       3       3    1                 
                                                                                                                                     
 OBS SALCOH SCALCIUM SPHOS SMAGNES SIRON SMFP_FE SZINC SCOPPER SMANGAN SSODIUM SPOTASS SVITA SA_VITA SVITC SVITE SVITD               
                                                                                                                                     
 193    3      29      29     29     29     3      29     29      29      29      29      1     3       1     2     3                
 194    3       1       1      1      1     3       1      1       1       1       1      3     3       3    21     3                
 195    3       1       1      1      1     3       1      1       1       1       1      1     1       1     2     5                
                                                                                                                                     
 OBS STHIA  SRIBO  SNIACIN  SFOLATE  SVITB12  SVITB6  SPANTO  STRP  STHR  SILE  SLEU  SLYS  SMET  SCYS  SPHE  STYR  SVAL  SARG  SHIS 
                                                                                                                                     
 193    1      1       1        1       1        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 194    1      1       1        1       3        1       1      1     1     1     1     1     1     1     1     1     1     1     1  
 195    1      1       1        1       1        1       1      1     1     1     1     1     1     5     1     1     1     1     1  

Attachment A:    Key to Source Codes for Nutrient Values

1. USDA Nutrient Database for Standard Reference, Release 10 (either directly or
   moisture adjusted) 

2. USDA  Individual Survey Nutrient Database, Release 5, 1993.

3. Assumed zero

4. Calculated (see documentation for details)

5. Imputed (see documentation for details) 

6. USDA Household Survey Nutrient Database for NFCS 1987-88.

(7-9, not used at this time).

10.     Gopalan, C., Rama Sastri, B. V., Balasubramanian, S. C., Narasinga Rao, B. S.,
        Deosthale,  Y. G., Pant, K. C.  Nutritive Value of Indian Foods.  Hyderabad - 500
        007, India: Siddamsetty Press.  1989 

11.     Leung, W. W., Busson, F., Jardin, C.  Food Composition Table for Use in Africa. 
        Rome:  Food and Agriculture Organization of the UN, and Bethesda, Maryland:  U.S.
        Dept. of Health, Education, and Welfare.  1968. 

12.     FAO/USDA.  Food Composition Tables for the Near East.  Rome:  Food and
        Agricultural Organization of the UN, and Hyattsville, Maryland:  Consumer
        Nutrition Center, United States Dept. of Agriculture.  1982. 

13.     Holland, B., Welch, A. A., Unwin, I. D., Buss, D. H., Paul, A. A., Southgate, D.
        A. T.,  McCance and Widdowson's , The Composition of Foods, Fifth Edition.
        Letchworth, United Kingdom:  The Royal Society of Chemistry Distribution  Center. 
        1991 

14.     Department of Community Services and Health, Australia.  Composition of foods,
        Australia. Canberra, Australia:  Australian Government Publishing Service. 1989. 

15.     West, C. E., Pepping, F., Temalilwa, C. R.  The Composition of Foods Commonly
        Eaten in East Africa.  Wageningen, Netherland:  Wageningen Agricultural
        University.  1988. 

16.     McCance and Widdowson. The Composition of Foods.  1978.

17.     (not used at this time)

18.     Leung, W. W., Butrum, R. R., Chang, F. H.  Food Composition Table for Use in East
        Asia.  Rome:  Food and Agricultural Organization of the UN, and Bethesda,
        Maryland:  U.S. Dept. of Health, Education, and Welfare.  1972.

19.     (not used at this time)

20.     Lorenz, K.J., Kulp, K. Handbook of Cereal Science and Technology.  New York:
        Marcel Dekker, Inc. 1991. 

21.     McLaughlin, P. J., Weihrauch, J. L.  Vitamin E content of foods.  Journal of the
        American Dietetic Association, 75(12): 647-664, 1979. 

22.     Simwemba, C.G., Hoseney, R.S., Vaviano-Marsten, E., Zeleznak, K. Certain B vitamin
        and phytic acid contents of pearl millet [Pennisetum americanum (L.) Leeke]. 
        Journal Agricultural Food Chemistry, 32:31-34, 1984.

23.     Oberleas, D., Harland, B. F.  Phytate content of foods:  Effect on dietary zinc
        bioavailability.  Journal of the American Dietetic Association, 79(10): 433-436,
        1981. 

24.     Matthews, R. H., Pehrsson, P. R., Farhat-Sabet, M.  Sugar Content of Selected
        Foods: Individual and Total Sugars. Home Economics Research Report No. 48. Human
        Nutrition Information Service, United States Department of Agriculture.  1987. 

25.     Reddy, N. R., Pierson, M. D., Sathe, S. K., Salunkhe, D. K.  Phytates in Cereals
        and Legumes.  Boca Raton, Florida:  CRC Press, Inc.  1989. 

26.     Harland, B.F. and Harland, J. Fermentative reduction of phytate in rye, white, and
        whole wheat breads.  Cereal Chem 57: 226-229, 1980. 

27.     Reddy, N.R., Sathe, S.K., Salunkhe, D.K. Phytates in legumes and cereals. In:
        Advances in Food Research, vol. 28. 1982.

28.     Oberleas, D.  Phytate content in cereals and legumes and methods of determination.
        Cereal Foods World, 28(6): 352-357, 1983. 

29.     Bradbury, J. H., Holloway, W. D.  Chemistry of Tropical Root Crops:  Significance
        for Nutrition and Agriculture in the Pacific.  Canberra, Australia:  Australian
        Centre for International Agricultural Research.  1988. 

30.     Human Nutrition Information Service, USDA. Provisional table on the vitamin D
        content of foods. Hyattsville, MD: USDA. 1991.

31.     Manufacturer (see documentation for details).

32.     Leung, W. W., Flores, M.  Food Composition Table for Use in Latin America. 
        Bethesda, Maryland:  Interdepartmental Committee on Nutrition for National
        Defense, National Institutes of Health.  1961. 

33.     Mital, B. K., Garg, S. K.  Tempeh- technology and food value.  Food Reviews
        International, 6(2): 213-224, 1990. 

34.     Food and Agriculture Organization of the United Nations.  Roots, Tubers, Plantains
        and Bananas in Human Nutrition.  Rome, Italy:  Publications Division, Food and
        Agriculture Organization of the United Nations.  1990.

35.     Ferguson, E. L., Gibson, R. S., Thompson, L. U., Ounpuu, S., Berry, M.  Phytate,
        zinc, and calcium contents of 30 East African foods and their calculated
        phytate:zinc, Ca:phytate, and [ca][phytate]/[zn] molar ratios.  Journal of Food
        Composition and Analysis,  6:87-99, 1993.

36.     Ferguson, E.L., Gibson, R.S., Thompson, L.U., Ounpuu, S., Berry, M. Phytate, zinc,
        and calcium contents of 30 East African foods and their calculated phytate:Zn,
        Ca:phytate, and [Ca][phytate]/[Zn] molar ratios.  Journal of Food Composition and
        Analysis, 1:316-325, 1988. 

37.     Yao, J. J., Wei, L. S., Steinberg, M. P.  Effect of maturity on chemical
        compostion and storage stability of soybeans.  Journal of American Oil Chemists
        Society, 60:1245-8, 1983. 

38.     Camire, A. L., Clydesdale, F. M.  Analysis of phytic acid in foods by HPLC. 
        Journal of Food Science 47: 575-578, 1982.

39.     Calloway, D. H., Giaque, R. D., Costa, F. M.  The superior mineral content of some
        American Indian foods in comparison to federally donated counterpart commodities.
        Ecology of Food and Nutrition, 3:203-211, 1974. 

40.     Watt, B. K., Merrill, A. L.  Agricultural Handbook No. 8:  Composition of Foods.
        Washington D.C.:  Consumer and Food Economics Research Division, Agricultural
        Research Service, USDA.  1963. 

41.     Mangels, A. R., Holden, J. M., Beecher, G. R., Forman, M. R. Lanza, E.  Carotenoid
        content of fruits and vegetables:  An evaluation of analytic data.  Journal of the
        American Dietetic Association, 93: 284-296, 1993.

42.     Miller, J.B., James, K.W., Maggiore, P.M.A. Tables of Composition of Australian
        Aboriginal Foods. Canberra: Aboriginal Studies Press. 1993.

43.     Ferguson, E.L., Gibson, R.S., Weaver, S.D., Heywood, P., Heywood, A., Yaman, C.
        The mineral content of commonly consumed Malawian and Papua New Guinean foods.
        Journal of Food Composition and Analysis 2:260-272, 1989.

99.     Source code for fortification and fermentation values.