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Library of Congress Cataloging in Publication Data

Wenkam, Nao Sekiguchi,Foods of Hawaii and the Pacific Basin.

(Research extension series / Hawaii Institute ofTropical Agriculture and Human Resources, ISSN 0271-9916 ; )

Bibliography: v. 1, p.Includes index.Contents: v.I. Composition.1. Food-Collected works. 2. Vegetables-Hawaii

Collected works. 3. Vegetables-Oceania-Collectedworks. 4 . Vegetables-Asia-Collected works.5. Plant products-Hawaii-Collected works. 6. Plantproducts-Oceania-Collected works. 7. Plant products-Asia-Collected works. I. Title. II. Series:Research extension series ;TX353.W374 1982 641.3'5'09969 82-18741

THE AUTHOR

Nao S. Wenkam is Associate Nutritionist, HawaiiAgricultural Experiment Station, and AssociateProfessor of Nutrition, College of Tropical Agriculture and Human Resources, University ofHawaii.

CONTENTSPage

Foreword . · · · .. · . · · . · · · · · .2................................................Acknowledgments · . · · .. · · · · .. 2

In troduction · · · · · . · ·3

Sources of Data · · · · .. · 4Experimental Procedure · · · 4

Collection, Preparation, and Sampling · · .. · · · · · · .4Analytical Methods · · · · · .. · · · .. · · .5

Moisture · · · .. 5Protein · 5Total Lipid · · . · · · · 5Fiber · · .. · · .. · 5Ash , 5Calcium, Iron, Magnesium, Potassium, Sodium · 5Phosphorus · 5Ascorbic Acid · · · 5Thiamin · . · · 5Riboflavin 5Niacin · · .5Carotene (Vitamin A Value) 6

Conversion Factors 6Results and Discussion 6

Nutritive Value 6Household and Retail Market Measures 7Raw and Cooked Values of Foods, 8Ascorbic Acid Variation 8

Tables 9Appendix A. Description and Treatment of Samples 109Appendix B. Sample Record Forms 158Literature Cited 165Index 166

TablesPage

Table 1. Nutritive Values of Foods: Raw, Processed, Prepared 9Table 2. Mean Moisture Values of Food Items 101Table 3. Nutritive Values of Food Items: Before Adjustment to

Moisture Value Show in Table 2 103Table 4. Variations in Ascorbic Acid Values of Selected Foods 105Table 5. Factors for Calculating Protein from Nitrogen Content of Food 106Table 6. Data Used for Calculating Energy Values of Foods

or Food Groups by the Atwater System 107

I

FOREWORD

Food composition infonnation is essential if weare to apply the modern science of nutrition to thepractical, everyday selectioll of foods included inour diets. More than forty nutrients are believedessential for the normal growth, developnlent,and functioning of human beings, al thoughcomplete information concerning the requirements, functions, availability, and so forth of eachis not currently available. Homemakers, dieticians, and individuals are faced with the seemingly overwhelming problem of preparing meals thatmeet the nutritional requirements of their families, their clients, or tllemselves. f-'ood composition tables help by providing data about foods ricllin specific nutrients.

This volume, prepared by Nao S. \Venkam, isparticularly useful to residents of Ha"waii since itfocuses on the nutrient composition of those foodscommonly used in I-Iawaii and the Pacific Basin,with detailed descriptiollS of each sample, soimportant in using composition data. I suspectthat all professional nutritionists and dietitianswho work in this area have been frustrated by thelack of published information about foods consumed by tIle various ethnic groups living in the

Pacific Basin. This frustration should be easedsomewhat by the extensive data provided here.

Another feature of the publication, one oftenmissing in many resource books, is that it includesthe nutrients for foods in raw, processed, and prepared forms. Thus, the loss of nutrients due tocooking can be estimated, and the need for care infood preparation emphasized. TIle I1U trients in anedible portion of one pound of food as purchasedare also provided. The values given in this publication are all laboratory analyzed, and none havebeen imputed from other data. This type of presentation should be useful to those concerned withnutrient losses from foods passing through eachstage of preparation-from purchase to individual serving.

I am certain that many will find this publication, the first in a series, a welcome addition to ourresource material in the field of nutrition. Additional information, however, is still needed onfood compositioll, and I look forward to the forthcoming contributions by the author.

R. Van Reen, ChairmanFood Science and Human Nutrition

ACKNOWLEDGMENTS

This study was funded by a grant from theConsumer and Food Economics Institute, Agri-cultural Research Service, U.S. Department ofAgriculture, Research Agreement 12-14-100-9950(62). Robert Van Reen, chairman of the Department of Food Science and Human Nutrition,

Univers1ty of Hawaii, and plincipal investigator,

administered the project, and the following analysts provided technical assistance: Merritt K. H.

Hee, Carol A. Kansaki, Anthony C. T. Ma, GordonH. Otake, Eugene L. Shimek, Clifford T. Tanaka,Eunice C. Wong, and Nora T. Yin. Mildred S. Ige'sknowledge of sample preparation, record keeping,and treatment of data, gained from assisting withfood composition projects in the Department ofFood Science and Human Nutrition over a 30year period, greatly facilitated the project. Theassistance of the aforesaid is gratefully acknowledged.

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I also thank Jack S. Tanaka and Kenneth Y.Takeda of the Departmellt of Horticulture,University of Ha\vaii, for supplying samples andchecking the scientific names; Yoshilliko Kawanoof the Departlnent of Agricultural Biochemistry,lTniversity of Hawaii, for assistance with thingsjapanese; Dan X. Hall of the University of HawaiiStatistical and Computing Center for assistanceprovided generously and IJatiently; the DietTherapy Committee, Hawaii Dietetic Association, for reviewing the tables; and many otherindividuals in Hawaii and elsewhere who havesupported this work.

Lastl y, I respectfully ackno\vledge the con tribution of Carey D. Miller, Professor Emeritus ofFoods and Nutrition, University of Hawaii, tofood composition studies in the Pacific Basin. Herstudies, begun with six white rats hand carried toHawaii in 1922, laid the groundwork for nutritionresearch in Hawaii.

INTRODUCTION

This table is intended to replace previous onesand to serve as a standard of reference until it shallin its tum be replaced by a larger and more completecompilation.

w. O. Atwater, 1896U.S. Department of Agriculture

Many plant foods of Asia and the Pacific Islandsare available in the market places of Hawaii,reflecting the geographic origin and culturalheritage of the population. A w hole range of vegetables, little known or utilized in the rest of theWestern Hemisphere, are excellent sources ofsome critical nutrients and merit attention today.

This publication is the first in a series designedto revise and expand composition data on foods ofconsequence to Hawaii and the Pacific Basin. Itmakes available under one cover the nutrientprofile of foods formerl y scattered in severalsources. The data are organized to complete threeobjectives: (I) to combine on one page energy andnutrient content for a single food item; (2) to enlarge the scope of nutrient listings to include theamounts found in edible portions of 2 commonmeasures of food, the amounts in edible portionsof I pound of food as purchased, and the amountsin 100 grams of an edible l)ortion; and (3) to issueinformation on major foexl groUI)S as tlleir analyses are completed.

The information is intended primarily for usewith retail market supplies prepared and used inthe home, and mayor may not apply to wholesaleor large-scale institutional operations. The selection of items to be analyzed was guided primarilyby consideration for their potential use in thenationwide food consumption surveys, in whichHawaii was included for the first time. This firstpublication, Vegetables and Vegetable Products,contains values for 183 foods in the raw, prepared,and processed fOnTIs.

The data in the tables are from laboratory analyses only and do not contain estimated, derived,or imputed val ues from another form of the foodor from a similar food. Some data are taken fromprevious publications. Single val ues are providedfor energy, proximate constituents (water, protein, total lipid, total carbohydrate, fiber, ash),minerals (calcium, iron, magnesium, phosphorus,potassium, sodium), and vitamins (ascorbic acid,

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thiamin, riboflavin, niacin, vitamin A), althoug1lmore than one sample may have been analyzed.Where the number of samples is greater than two,the standard error of the mean and the number ofsamples are given. Attention is directed in table 1to the practice of reporting values adjusted to themoisture content shown, where the several samplelots used in the analyses of an item were of varyingmoisture content. (Mean moisture figures are givenin table 2.) As this practice changed some valuessignificantly (see Results and Discussion), tIlevalues before adjustment are reported in table 3. Intable 4, the range of ascorbic acid values in a fewselected foods is reported. Data for all tables arestored at the University of I-Iawaii Computing Center or at the Department of Food Science andHuman Nutrition (former the Department of Foodand Nutritional Sciences).

Values shown in table I are the amountscontributed by the edible I)art of a designatedquantity. Quantities specified by voluo1e or piecesas well as weight have I)ractical aI)I)lication inevaluating diets, since food portions are morecommonly expressed by voluole than by weight inthe lTllited States, whereas nutritive value isreported by weight. The nature and conten t of theinedible portion are sho\r\Tn ,vi th each itelTI in thetable.

Altll0ugh most of the figures in the tables arefrom single samples, the data constitute a substantial base for a broader understanding of thefood composition of the tropical and /\sian foodsrepresented. With a computer-based nutrient databank, data can be examirled to identify relatiorlships among nutrients or other parameters, and toidentify sources of critical nutrients among lesserknown or consumed items ill Hawaii and PacificBasin diets. Continued research-to expand thenumber of essential nutrients analyzed, to seeknew sources of nutrients, and to fill gaps in thesetables-will provide the data to develop a broaderand firmer base than is presently available.

SOURCES OF DATA

With a few exceptions, the nutritive values arefrom chemical analyses and vitamin assays originating in the former Department of Food and Nutritional Sciences, University of Hawaii. More thanhalf of the values are unpublished data, completedduring the period of the grant. One-third of thevalues are from analyses completed for the HawaiiAgricultu-ral Experiment Station (HAES) Technical Bulletin 30, Vitamin Values of Foods Usedin Hawaii (11), for The Sodium Content ofHawaiiGrown Fruits and Vegetables in Relation to Environment (16), and for Sodium and Potassium inSome Hawaii Foods (17), all coauthored by thisauthor. About one-eighth are taken from HAESTechnical Bulletin No.5, Hawaiian-Grown Vegetables (13), and HAES Bulletin No. 98, FoodsUsed by Filipinos in Hawaii (12). The remainderare from HAES Bulletin No. 60, Utilization andComposition of Oriental Vegetables in Hawaii(4), and HAES Bulletin No. 68, Japanese FoodsCommonly Used in Hawaii (10).

EXPERIMENTAL PROCEDURE

Foods analyzed for previous departmental publications were not reanalyzed unless there wasreasonable doubt that earlier values would beapplicable to the item on the market today.

COLLECTION, PREPARATION,AND SAMPLING

A sample record form, developed to catalogsystematically information known to affect thenutritive values of foods-for example, variety,maturity, cultivation environment, processing,and other treatments prior to collection, as well ashandling in the laboratory-was filed for everyfood item. Details such as measurements of totalsample weight, individual sizes and weights aspurchased and in edible portions, yields in preparation, photographs, and labels were included.Much of this information, as well as copies of theforms used, appears in Appendices A and B.

Most of the items were purchased atthe marketin the morning and prepared for analyses thatsame day. Fresh products were washed and excess

4

water was removed by draining, patting withpaper towels, or drying with an electric fan. Itemsto be analyzed in the raw and cooked state weredivided into two parts. The cooking methoddescribed in the study of vitamin values of foodswas adopted for this study (11).

Vegetables were steamed in unperforatedaluminum pans (3 inches deep and 9 inches indiameter) placed on a wire rack above boilingwater (Fig. 1). This procedure prevented loss ofliquids, and the small amount of water that collected in the pans during steaming was included aspart of the cooked sample. Variations from thisprocedure are noted in Appendix A.

_.1..---------........_-=---...1....- Food Itern

Figure 1. Schematic drawing of cooking process.

Canned or processed items in liqllid weredrained in a colander or on paper towels if theliquid normally were discarded.

For sampling, the edible portion cut into 1- to1~-inch cubes or pieces was thoroughly mixed andsubsamples withdrawn for individual analyses.Subsamples for proximate components, mineral,and provitamin A analyses were chopped into finepieces or blended in an electric blender. For theassay of water-s~olublevitamins, one part coarselycut cubes or pieces and one part or more of theextracting acid were blended to prepare a slurryfrom which aliquots were taken. With large items,such as Chinese preserving melon and whiteflowered gourd, opposite longitudinal sectionswere removed and cut into 1- to l~-inch cubes forsubsampling.

Wherever possible the procedure for the preparation of a food item follows that used in the studyof vitamin values of foods (11).

ANALYTICAL METHODS

MoistureThe percentage of moisture in foods was deter-

mined in duplicate or triplicate. From 5 to 10grams of comminuted sample were dried in avacuum oven to constant weight. In previouspublications approximately 5 grams of samplewere dried for 48 hours in an electric drying ovenat 65° to 80° C and held in vacuo in a desiccatorfor another 24 hours.

ProteinThe Winkler boric acid modification of the

Kjeldahl method was used (8). The sample wasdigested with concentrated sulfuric acid, the solution made alkaline with sodium hydroxide, andthe liberated ammorlia distilled into a boric acidsolution. The amount of ammonium borateformed was measured by titration with standardsulfuric acid. The factor used to convert nitrogencontent to protein accompanies each item in table1. The table of conversion factors from the U. S.Department of Agriculture is reproduced in table5 (9). In previous publications, the Gunningmethod of the Association of Official AgriculturalChemists (AOAC) was used (1).

Total LipidEther extract was determined using the pro

cedure of the Association of Official AnalyticalChemists, 1970 (2). The dry ma terial was extractedwith anhydrous ethyl ether for 4 hours in theGoldfisch fat extraction apparatus and the extractdried at 100°C to constant weight. Lipid includes,in addition to the true fats, various fatty acids,sterols, chloropl1yll, and other substances ofsimilar solubility.

FiberThe AOAC method was followed (2). The ether

extract residue was treated with boiling acid andalkali for 30 minutes each. This residue was driedto constant weight at 110°C, incinerated, and theloss in weight reported as crude fi ber. It is made uplargely of cellulose, hemicellulose, and lignin.

AshThis refers to the total mineral matter residue

after incineration. Samples were ashed in taredsilica dishes in an electric muffle furnace at 525°Cfor 6 hours or until a white or light gray ash wasobtained. In previous publications samples wereashed overnight, 16 hours, at 450°C.

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Calcium, Iron, Magnesium,Potassium, Sodium

,The atomic absorption spectrophotometricmethod was used on the ash solutions preparedwith HCI. In previous studies, the McCruddenmethod in which calcium is determined as calcium oxalate (7), the ortho-phenanthroline methodfor the colorimetric determination of iron (14),and flame photometry for potassium and sodiumwere used.

PhosphorusThe inorganic phosphate autoanalyzer method,

based on the formation of phosphomolybdic acidwhich is then reduced by stannous chloride hydrazine, was used (15). This method superseded theFiske and Subarrow procedure used in previouspublications in which reduction was by l-amino2 naphthol-4-sulfonic acid (5).

Ascorbic AcidReduced ascorbic acid was determined by the

dye (2,6-dichlorophenol indophenol) method,visual titration, or photoelectric colorimetry, asgiven by the Association of Vitamin Chemists(AVC) (3).

ThiaminThe thiochrome procedure outlined by AVC,

which depends upon the oxidation of thiamin tothiochrome, a fluorescing compound, was used.Under standard conditions the fluorescence isproportional to the thiochrome present and henceto the thiamin in the original solu tion.

RiboflavinThe AVC fluorometric method was used. This

vitamin is a naturally occurring fluorescent compound, and in dilute solutions the intensity isproportional to the concentration.

NiacinThe chemical method of the AVC superseded

the microbiological method and is based on thereaction of niacin with cyanogen bromide to givea pyridinium compound. This compound undergoes rearrangement, yielding derivatives thatcouple with aromatic amines to produce coloredcompounds. Under standard conditions thedensity of the color produced is proportional tothe niacin present.

The microbiological assay method used previously is based on the observation that certainmicroorganisms require specific vitamins forgrowth. Using a medium complete in all require-

ments exccI)t niacin, the growth responses ofLactobacillus arabinosus are compared quantitatively in standard solutions and in salnpleextracts. The acid produced by the organism ismeasured to determine the extent of growth andthereby the amount of vitamin in the sanlple.

RESULTS AND DISCUSSION

The food items in table I are displayed in alphabetical arrangement by their common names andscientific names. Item numbers designate themajor food group, 01 for vegetables and vegetableproducts, followed by a number assigned to the

food item.

NUTRITIVE VALUEColumn A lists the nutrients analyzed and the

units of measure. In column B, the data are shownin terms of a 100-gram edible portion. Mean valuesare given for multiple analyses with the exceptionof the moisture figure. The llloisture value wasfound to vary somewhat in tIle several samI)le lotsused in the analyses of an item. Instead of themean, the moisture value of the sample lot inwhich the greatest number of nutrients wereanalyzed is shown. All other nutrient values wereadjusted to that single moisture value. Thisadjustment was made in multiple analyses of anutrient prior to calculating means of thatnutrient. Readers interested in mean moisturefigures are referred to val ues in table 2 for COlll parison. Variation in moisture of foods is known toreflect factors such as rnaturity, handling afterharvest, and storage, aIId ,vas not unexpected.

To aid critical users, footnotes in table I identify adjusted nutrient values. As a result of adjustment about 5 percent of the values were significan tl y changed. A significant differeIlce wasdefined as one-twentieth of the RecommendedDietary Allowance for each nutrient as follows:

Carotene (Vitamin A Value)The AVe chromatographic method that sepa

rates the biologically active carotenoid pigmentsfrom the nonactive pigments was used with slightmodifications. The extracting solvents were 1percent alcoholic potassium hydroxide, acetone, andpetroleum ether (BP 60° -70° C) in equal proportions; the adsorbent, a 1: 1 mixture of magnesiumoxide and Hyflo Super-Cel; and the eluent, 3 to 10percent acetone in petroleum ether. The extractwas read in an Evelyn colorimeter using a 440millimicron wavelength filter.

CONVERSION FACTORSThe carbohydrate value was calculated by

subtracting the sum of the percentages of water,protein, fat, and ash from 100 percent. It does notrepresent carbohydrate as defined chemically. Thevalue includes sugars and starches, which thebody uses almost completely; fiber and pentosans,which are used less completely; and organic acids,which are not carbohydrates in the chemical sense.

Food energy, expressed as kilocalories and kilojoules, was calculated using the table of factorsfrom the U. S. Department of Agriculture (9). Thefactors shown in table 6 are applied to the protein,fat, and carbohydrate content in order to calclllatethe physiological energy value, or the portion ofthe gross energy value available after losses indigestion aIld metabolism are deducted. The kilojoule is the unit for expressing energy in the International System of ITnits, and the factor 4.184 wasused to convert energy val ues from kilocalories tokilojoules.

The vitamin A val ue expressed in InternationalUnits (IU) and microgram Retill01 Equivalents(mcg RE) was calculated from the biologicallyactive carotene precursors of vitamin A. One IU ofvitamin A was considered to be equivalent to 0.6microgram of biologically active carotene or 0.3microgram of retinol. One meg RE is equivalentto 1 microgram of retinol and equal to 10 IUvitamin A activity from B-carotene.

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ProteinCalciumIronMagnesiumIlhosphorusAscorbic acidrThiaminRi boflavinNiacinVitamin A

For other nutrients:LipidAshPotassiumSodium

3 grams40 Jllilligrams

0.5 11lilligram18 IIlilligrarns40 milligTams

3 milligrarns0.07 rnilligram0.08 I11illigram0.9 milligram

250 In terna tional U ni tsor 25 mcg RE

I gram1 gram

100 milligrams100 milligrams

Ascorbic acid and vitamin A were the nutrientsmost frequently changed by the adjustment. Forcomparison, readers are referred to table 3 fornutrient values before adjustment.

The number of decimal places and the numberof significant figures differ from those of previouspublications. When incorI)Orating previouslypublished data, the number of decimal places aspublished was retained, although this is notconsistent with current practice.

If space for a nutrient is left blank, the nutrienthas not been analyzed, or the validity of the figurewas in doubt, and the doubt was not resolved priorto publication. A zero is shown for some nutrients,although trace amounts were present. Trace isdefined as follows: less than «) 1 milligram forascorbic acid, < 0.010 milligram for thiamin andriboflavin, < 0.10 milligram for niacin, and < 10IUs or 1. mcg RE for vitamin A.

In column C, standard error of the mean isincluded where the number of samples identifiedin column D is greater than two, in order to giveestimates of variability and reliability. Althoughthere is the l)ossibility that in one of the earlypublications some of the data may be averages ofthree or more analyses (11), no attempt was madeto search for that raw data in order to determinestandard error. The values were used as published.

HOUSEHOLD AND RETAILMARKET MEASURES

The amounts of nutrients in household or retailmarket measures of a food, referred to as comnlonmeasures in table 1, are shown in col umns E and Fand were calculated from the data in column B.The same number of decimal places shown incolumn B was retained in columns E and F for anutrient. The common measure described at thebottom of each listing does not include the refuse,and the weights were rounded to the nearest gramin the approximate range of 10 to 50 grams and tothe nearest 5 grams above that. As the portiondiscarded as refuse may vary with the individualperson, that portion considered to be refuse in thisstudy is given in column G and detailed inAppendix A.

Household units for some items varied widelyin weight. At least five separate measurementswere taken and averaged. The greatest difficultywas in volume-weight relationships of irregularlyshaped items, such as leaflets, sprouts, and cubedpieces. One-cup weights were affected by the size

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of the pieces and the pressure applied to the

product.Foods were measured by pieces or slices when

normally consumed ill this form. Dimensionsdescribing the measure of asymmetrical andtapered items, such as bamboo shoots and chayoteslices, posed problems, since the cross sectionswere irregular. The diameter given is the maximum diameter, usually of center slices, and is anapproximation for the purpose of visualizing thevolume in relation to weight. The weights givenshould not be extrapolated to larger volumes or topieces and slices of another dimension. A difference as small as ~ inch in dianleter or thicknessalters the weight considerably. The commonmeasures are convenient quantities and mayormay not be average servings.

Cooked vegetables per cup were found to varyfrom published weights. In this study, the vegetables were steamed in pans, and the small amountof water condensed in the pan was incl uded as I)art'of the sample. Some of the differences from otherstudies may be attributed to factors (which oftenwere not specified) such as type of cooking,amount of cooking liquid drained before measuring, cooking time, size, and maturity. For thisstudy these factors are identified in Appendix A.

Values in column G, the amount in the edibleportion of 1 pound of food as purchased, werecalculated from the data in column B, and thesame number of decimal places retained. A description of the parts considered refuse is shownabove column G, as well as the total percentagerefuse; ho\vever, the differen t parts consideredrefuse, for example, skin and seeds, were measured separately. This information is on file in theDepartment of Food Science and Human Nutrition and will aI)pear in another publication. Witha few exceptions, refuse was .measured prior tocooking samples. The liquid portion of ca~ned

and processed foods normally not consumed wasdesignated as refuse. The value of column G lies inproviding estimations of nutritive values in foodsgenerally composed of edible and inedibleportions as purchased. For example, the weight ingrams of the edible portions of I pound of freshcorn on the cob containing 55 percent refuse inhusks and cobs would be 45 percent edible portionmultiplied by 453.6 grams per pound or 204grams. The values in column B multiplied by thefactor 2.04 are used to obtain the nutritive valuesin -l pound of fresh corn on the cob.

RAW AND COOKEDVALVES OF FOODS

Attention is directed to the different sample lotsused in the analyses of the raw and cooked formsin many food items. Footnotes identify thosenutrients analyzed in different lots. Even whennutrients are analyzed in raw and cooked fOnTISfrom the same lot, cooking may have altered theweight. For example, 100 grams of raw may haveyielded 110 grams of the cooked form. Thus, theraw and cooked values per 100 grams should notbe directly compared to determine retention inthis item. But most changes in weight in this studywere of the order of 0 to 5 percent, and the data intable 1 may be used to estimate retention of nutrients, where the raw and cooked forms are from thesame lot. Critical users are cautioned to incorpo.:rate weight changes in calculating retentions.Weight changes will appear in another publication.

B

ASCORBIC ACID VARIATIONThe range of ascorbic acid in a particular food

item, attributable to many factors, is recognized.The data in table 3 underscore both the variableand the constant nature of this vitamin in selectedfoods.

NOTE

Most of the figures in table 1 are from single market samples and mayor may not be representativeof the reader's sample. The table provides the mostreliable data currently available on Hawaii vegetables, and readers are encouraged to evaluate andinterpret the data with recognition of the limitations.

Table l. Nutritive values of foods: raw, processed, prepared

ArrO\rtlead, raw5agittaria sagittifolia

Item 00. 01-{)01 Arro\rtlead, cookedSag ittaria sag ittifolia

Item 00. 01-{)02

ltnoll1t in 100 grams,ed ible FOrtion

Approx imatemeasures & weights

ltromt in ediblep:>rtion of canrronmeasures of food

Prnotnt in 100 grams,edible FOrtion

IEfuse: 25 %skinsprouts

Prnomt in edibleFOrtion of 1 p::>mdfood as purchased

454 g12 9


ltrotnt in edibleFOrtion of canrronmeasures of food

Numberof

samples

Standarderror

MeanNutrients & mits

IEfuse: 25 %skinsprouts

ltroll1t in edibleFOrtion of 1 p:>urrlfood as purchased

454 912 9

tlJrnberof

samples

Standarderror


----A---------B----C------D------E------F----------(;---- ------A---------B-------<:------D-----E------F-----------G----

Proximate: Proximate:Water ••••••••••••••g 72.28 1 8.67 328.15 245.90 Water ••••••••••••••g 71.08 1 8.53 322.70 241.81Energy••••••••••kcal 95 11 431 323 Energy••••••••••kcal 98 12 445 333

••••••••••••kJ 397 48 1802 1351 ••••••••••••kJ 410 49 1861 1395Protein (6.25) ••••••g 5.55 1 0.67 25.20 18.88 Protein (6. 25) ••••••g 4.49 1 0.54 20.38 15.27Lipid( fat) •••••••••g 0.44 1 0.05 2.00 1.50 Lipid(fat) •••••••••g 0.10 1 0.01 0.45 0.34carbohydrate •••••••g 19.76 2.37 89.71 67.22 Carbohydrate •••••••g 22.14 2.66 100.52 75.32Fiber ••••••••••••••g 0.79 1 0.09 3.59 2.69 Fiber ••••••••••••••g 1.48 1 0.18 6.72 5.03

(.0 Ash ••••••••••••••••g 1.97 1 0.24 8.94 6.70 Ash ••••••••••••••••g 2.19 1 0.26 9.94 7.45

Minerals: Minerals:calcium•••••••••••rng 19 1 2 86 65 Calcium•••••••••••rng 7 1 1 32 24Iron ••••••••••••••rng 1.88 1 0.23 8.54 6.40 Iron ••••••••••••••rng 1.21 1 0.15 5.49 4.12Magnesiun•••••••••mg 51 1 6 232 174 Magnesium•••••••••rng 49 1 6 222 167FOOspmrus ••••••••rng 244 1 29 1108 830 Pl:nspl'x:>rus ••••••••rng 196 1 24 890 667Ibtassium•••••••••rng 922 1 111 4186 3137 R:::>tassium •••••••••rng 881 1 106 4000 2997Sodium••••••••••••rng 22 1 3 100 75 Sodillll ••••••••••••rng 18 1 2 82 61

Vitamins: Vitamins:Ascorbic acid •••••rng 1.10 1 0.13 4.99 3.74 Ascorbic acid •••••rng 0.30 1 0.04 1.36 1.02'Ihiamin •••••••••••rng 0.170 1 0.020 0.772 0.578 Thiamin •••••••••••rng 0.144 1 0.017 0.654 0.490Riboflav in ••••••••rng 0.073 1 0.009 0.331 0.248 Riboflav in ••••••••rng 0.060 1 0.007 0.272 0.204Niacin ••••••••••••rng 1.650 1 0.198 7.491 5.613 Niacin••••••••••••rng 1.160 1 0.139 5.266 3.946vitamin A•••••••••RE 0 0 0 0 Vitamin A••••••••• RE 0 0 0 0

••••••••• ID 0 1 0 0 0 ••••••••• IU 0 1 0 0 0

(E) 1st COITU'lOn measure: 1 a:mn, 1 1/8 inch dicmeter = 12 grams(F) 2nd COITU'lOn measure: 1 p:>md = 454 grams

(E) 1s t a:mron measure: 1 oom, 1 inch d ianeter = 12 grams(F) 2nd a:mron measure: 1 p:>md = 454 grams

Proximate, calcium, pmspmrus and iron values are fran a differentsample lot and have been adjusted to the moisture content smwn.

Raw and oooked values for proximate, calcillll, pmsptorus and ironare from different sample lots.

Asparagus, rawAsparagus officinalis

Item 00. 01~03 Asparagus, cookedAsparagus officinalis

Item 00. 01~04

JImomt in 100 grams,ed ible p:>rtion

Approximatemeasures & 'Neights

JImomt in ed iblep:>rtion of cannonmeasures of food

JImomt in 100 grams,ed ible p:>rtion

IEfuse: 47 %butt ems

J!Iromt in ediblep:>rtion of 1 {X)lI1dfood as purchased

454 945 9

Approximatemeasures & weights

lIromt in ediblep:>rtion of cannonmeasures of food

lbnberof

sanples

Standarderror


IEfuse: 47 %butt ems

JImoll1t in ed iblep:>rtion of 1 {X)lIldfood as purchased

454 950 9

Nl.Inberof

samples

Standarderror


------A---------B------C------o------E------F----------G--- ----A--------B-----~-----~-----E-------F-------___<;---


••••••••••••kJ 79 40 359 190 ••••••••••••kJ 105 47 477 252Protein(6.25) ••••••g 2.62 1 1.31 11.89 6.30 Protein(6.25) ••••••g 2.56 1 1.15 11.62 6.15Lipid (fat) •••••••••g 0.03 1 0.02 0.14 0.07 Lipid( fat) •••••••••g 0.13 1 0.06 0.59 0.31Carbohydrate •••••••g 3.41 1.70 15.48 8.20 Carbohydrate •••••••g 4.84 2.18 21.97 11.64Fiber ••••••••••••••g 0.71 1 0.36 3.22 1.71 Fiber ••••••••••••••g 0.83 1 0.37 3.77 2.00Ash ••••••••••••••••g 0.64 1 0.32 2.91 1.54 Ash ••••••••••••••••g 0.76 1 0.34 3.45 1.83

~Minerals: Minerals:

0 Calcium•••••••••••rng 15 1 8 68 36 CalcillTl •••••••••••rng 24 1 11 109 58Iron ••••••••••••••rng 0.48 1 0.24 2.18 1.15 Iron ••••••••••••••rng 1.20 1 0.54 5.45 2.88Magnes ium•••••••••rng 14 1 7 64 34 Magnesill1l•••••••••mg 18 1 8 82 43Pi'x)sprorus ••••••••rng 60 1 30 272 144 Phosptx:>rus ••••••••mg 60 1 27 272 144F\Jtassium•••••••••rng 233 1 116 1058 560 F\Jtassill1l•••••••••mg 310 1 140 1407 745Sodium••••••••••••mg 4 1 2 18 10 Sodium ••••••••••••mg 4 1 2 18 10

Vitamins: Vitamins:Ascorbic acid •••••rng 32.40 1 16.20 147.10 77.89 Ascorbic acid •••••rng 28.22 1 12.70 128.12 67.84'Ihiamin •••••••••••rng 0.261 1 0.130 1.185 0.627 'Ih iamin •••••••••••mg 0.222 1 0.100 1.008 0.534Riboflav in ••••••••rng 0.206 1 0.103 0.935 0.495 Ril:x>flav in ••••••••mg 0.201 1 0.090 0.913 0.483Niacin ••••••••••••rng 1.560 1 0.780 7.082 3.750 Niacin ••••••••••••mg 1.640 1 0.738 7.446 3.943Vitamin A••••••••• RE 82 41 372 197 Vi tanin A•••••••••RE 153 69 695 368

••••••••• IU 818 1 409 3714 1967 ••••••••• IU 1534 1 690 6964 3688

(E) 1st axmron measure: 4 spears, 7 x 1/2 inch dianeter = 50 grams(F) 2nd axmron measure: 1 p:>lI1d = 454 grams

(E) 1st a:rnm::>n measure: 4 spears, 7 x 1/2 inch dianeter = 45 grams(F) 2nd a:xnrron measure: 1 {X)lIld = 454 grams

vitamin, rodium, p:>tassillTl and magnesillTl values are fran differentsample lots am have been adjusted to the moisture content srown.

Vitamin values are fran a different sanple lot and have been adjustedto the noisture content srown.

Raw and cooked values fur proximate, calcillTl, prospmrus and iron arefran different sanple lots.

Bambx> stxx>ts, rawBambusa spp.

Item 00. 01~05 Bamb:x> sb:x:>ts, cooked (Hawaii)Bambusa sw.

Item 00. 01~06

454 9

----A---------B-----c-----D----E-----F ~--

1,ncHllt in 100 grams,ed ible p:>rtion

--<;------rr--E-----F--------~--

Jm:>mt in 100 grans,ed ible p:>rtion

Iefuse: 0 %

Aroomt in ed ibleJX>rtion of 1 {X)mdfood as purchased

165 9

JlIromt in ediblep:>rtion of cannonmeasures of fuod

~ximate

measures & weights

120 9

N.Jnberof

sanples

Standarderror

Mean

----A B

Nutrients & mitsIefuse:

1m:>mt in ed iblep:>rtion of 1 JX>mdfood as purchased

Jm:>mt in ed iblep:>rtion of cannonmeasures 0 f £bod


lbnberof

samples

Standarderror


Proximate: Proximate:Water ••••••••••••••g 93.08 1 422.58 water ••••••••••••••g 95.92 1 115.10 158.27 435.09&1ergy••••••••••keal 20 91 Energy••••••••••keal 14 17 23 64

••••••••••••kJ 84 381 ••••••••••••kJ 59 71 97 268Protein(6. 25) ••••••g 1.84 1 8.35 Protein(6.25) ••••••g 1.53 1 1.84 2.52 6.94Lipid (fat) •••••••••g 0.13 1 0.59 Lipid(fat) •••••••••g 0.22 1 0.26 0.36 1.00carbohydrate •••••••g 4.18 18.98 Carbohydrate •••••••g 2.25 2.70 3.71 10.21Fiber••••••••••••••g 1.01 1 4.59 Fiber••••••••••••••g 0.65 1 0.78 1.07 2.95Ash ••••••••••••••••g 0.77 1 3.50 Ash ••••••••••••••••g 0.08 1 0.10 0.13 0.36

..... Minerals: Minerals:

..... caleillll •••••••••••l1l9 5 1 23 CaleillD•••••••••••l1l9 12 1 14 20 54lron••••••••••••••l1l9 0.70 1 3.18 Iron••••••••••••••l1l9 0.24 1 0.29 0.40 1.09Magnesillll•••••••••l1l9 Magnesi\ID•••••••••l1l9 3 1 4 5 14Ftx>sptDrus ••••••••l1l9 44 1 200 PhosptDrus ••••••••l1l9 20 1 24 33 91R:>tassi\ID•••••••••l1l9 R:>tassillll•••••••••l1l9 16 1 19 26 73Sodillll••••••••••••l1l9 SodilD••••••••••••l1l9 4 1 5 7 18

Vitanins: Vitanins:Asa>rbie acid •••••l1l9 Asoorbie acid •••• dig'lhianin •••••••••••l1l9 'Dlianin•••••••••••ngRitx>flal7in ••••••••l1l9 Ribofla17 in ••••••••mgNiacin ••••••••••••ng Niacin••••••••••••ngVi tanin A•••••••••RE Vitanin A•••••••••RE

••••••••• IU ••••••••• IU

(E) 1st <:amDn measure: 1 p:>lI'ld = 454 grams(F) 2nd <:amDn measure:

(E) 1st <nmDn measure: 1 clop, 1/2 inch slices = 120 grana(F) 2nd <nmDn measure: wmle, 8 3/4 x 1 3/4 inch dianeter = 165 grams

Raw and exx>ked values are fran different sanple lots.

Bam1xx> stxx>ts, canned (Japan)Bambusa sw.

Item no. 01-007 Bamt:x:x> stxx>ts, canned (Ta i wan)Bambusa sw.

Item 00. 01-008

-------------_.Jlmoll'lt in 100 grams,

edible p::>rtion


JlmolJ1t in ediblep::>rtion of corrmonmeasures of food

JlmolJ1t in 100 grams,ed ible p::>rtion

Iefuse: 38 %liquid

JlmolJ1t in ediblep:>rtion of 1 p:>ll1dfood as purchased

205 9

Jm:>lJ1t in ediblep::>rtion of corrmonmeasures of food

~ximate

measures & weights

145 9

tbnberof

samples

Standarderror


Iefuse: 39 %liquid

JlmolJ1t in ed iblep::>rtion of 1 p:>lJ1dfood as p.trchased

37 9130 9

tbnberof

samples

Standarderror

MeanNutrients & lJ1i ts

----A-------B-----<::------o-------E------F---------G--- ----A---------B------<::-------D-------E-----F---------{;---


••••••••••••kJ 100 130 37 277 ••••••••••••kJ 84 122 172 236Protein(6.25) ••••••g 2.04 1 2.65 0.75 5.64 Protein( 6. 25) ••••••g 1.41 1 2.04 2.89 3.97Lipid ( fat) •••••••••g 0.26 1 0.34 0.10 0.72 Lipid ( fat) •••••••••g 0.54 1 0.78 1.11 1.52Carbohydrate •••••••g 4.73 6.15 1.75 13.09 Carbohydrate •••••••g 3.28 4.76 6.72 9.22Fiber ••••••••••••••g 0.84 1 1.09 0.31 2.32 Fiber ••••••••••••••g 0.49 1 0.71 1.00 1.38Ash ••••••••••••••••g 0.20 1 0.26 0.07 0.55 Ash ••••••••••••••••g 0.48 1 0.70 0.98 1.35


~ Calcium•••••••••••rng 13 1 17 5 36 CalcillIl •••••••••••rng 14 1 20 29 39Iron ••••••••••••••rng 0.22 1 0.29 0.08 0.61 Iron ••••••••••••••rng 0.38 1 0.55 0.78 1.07Magnesilll\ •••••••••rng 1 1 1 0 3 Magnesium•••••••••rng 7 1 10 14 20Phospl"orus ••••••••rng 28 1 36 10 77 Phosprorus ••••••••rng 22 1 32 45 62R:>tassiun •••••••••rng 38 1 49 14 105 R:>tassilll\ •••••••••rng 114 1 165 234 321Sodium••••••••••••rng 2 1 3 1 6 Sodium••••••••••••rng 8 1 12 16 22

Vitanins: Vitanins:Ascorbic acid •••••rng 1.40 1 1.82 0.52 3.87 Ascorbic acid •••••rng 1.21 1 1. 75 2.48 3.40'IhiaIllin •••••••••••rng 0.122 1 0.159 0.045 0.338 'IhiaIllin •••••••••••rng 0.007 1 0.010 0.014 0.020Ritx:>f1av in ••••••••rng 0.048 1 0.062 0.018 0.133 Ritx:>f1av in ••••••••rng 0.020 1 0.029 0.041 0.056Niacin ••••••••••••rng 0.650 1 0.845 0.240 1.799 Niacin ••••••••••••rng 0.220 1 0.319 0.451 0.619Vitamin A••••••••• RE 0 0 0 0 VitaIllin A••••••••• RE 1 1 2 3

••••••••• IU 0 1 0 0 0 ••••••••• IU 7 1 10 14 20

(E) 1st cnmron measure: 1 cup, 1/8 inch slices = 130 grams(F) 2nd cnmron measure: whole, 3 x 1 1/4 inch dicrneter = 37 grams

(E) 1st cnmron measure: 1 cup, 1/8 inch slices = 145 grans(F) 2nd cnraron measure: whole, 4 1/4 x 2 3/4 inch dianeter = 205 grams

vitamin values are fran a different sanple lot and have been adjustedto the moisture content srown.

Vi tanin values are fran a different sample lot and have been adjustedto the moisture content srown.

Banana btrl, rawMusa spp.

Item 00. 01-009 Beans, broad, dried (Japan)Vicia faba

Item 00. 01-010

Arnomt in 100 grams,ed ible };Ortion

Arnoll1 t in 100 grams,ed ible };Ortion

Nutrients & lI1itsMean Standard

errortbnber

ofsamples

1m:>unt in edible};Ortion of cemrronmeasures of food


70 9 454 9

Jlmomt in ed ible};Ortion of 1 p:>lI1dfood as purchased

IEfuse: 61 %stemscorestough parts

Nutrients & lI1i tsMean Standard

errorNumber

ofsamples

Arrount in edible};Ortion of cannonmeasures of food


150 9 170 g

hnoll'lt in ed iblep:>rtion of 1 p:>lI1dfood as purchased

:Refuse: 0 %

------A----------B------~------D------E-------F-----------G--- ------A-----------B------~------D------E--------F-----------G---

Proximate: Proximate:Water ••••••••••••••g 91.60 1 64.12 415.86 162.04 Water ••••••••••••••g 12.45 1 18.68 21.16 56.47Energy••••••••••kcal 27 19 123 48 Energy ••••••••••kcal 334 501 568 1515

••••••••••••kJ 113 79 513 200 ••••••••••••kJ 1397 2096 2375 6337Protein (6. 25} ••••••g 1.40 1 0.98 6.36 2.48 Protein(6.25) ••••••g 23.33 1 35.00 39.66 105.82Lipid(fat} •••••••••g 0.40 1 0.28 1.82 0.71 Lipid (fat) •••••••••g 0.84 1 1.26 1.43 3.81Caroohydrate •••••••g 5.55 3.88 25.20 9.82 Carbohjdrate •••••••g 60.36 90.54 102.61 273.79Fiber ••••••••••••••g 1.00 1 0.70 4.54 1.77 Fiber ••••••••••••••g 7.95 1 11.92 13.52 36.06Ash ••••••••••••••••g 1.05 1 0.74 4.77 1.86 Ash ••••••••••••••••g 3.02 1 4.53 5.13 13.70


~CalciLlIl •••••••••••rng 30 1 21 136 53 CalciLlIl •••••••••••rng 118 1 177 201 535Iron ••••••••••••••rng 0.29 1 0.20 1.32 0.51 Iron ••••••••••••••rng 5.07 1 7.60 8.62 23.00Magnes i un •••••••••rng 27 1 19 123 48 Magnes i un •••••••••rng 121 1 182 206 549ptx)sprorus ••••••••rng 38 1 27 173 67 Phosprorus ••••••••rng 387 1 580 658 1755fbtassiLlIl •••••••••rng 534 1 374 2424 945 fbtassiLlIl •••••••••rng 1092 1 1638 1856 4953SodiLlIl ••••••••••••rng 4 1 3 18 7 SodiLlIl ••••••••••••rng 29 1 44 49 132

Vitamins: Vitamins:Ascorbic acid •••••rng 0.80 1 0.56 3.63 1.42 Ascorbic acid •••••rng'Ihiamin •••••••••••rng 0 1 0 0 0 'Ih iamin •••••••••••rngRiboflav in ••••••••rng 0.018 1 0.013 0.082 0.032 Riooflav in ••••••••mg 0.191 1 0.286 0.325 0.866Niacin ••••••••••••rng 0.500 1 0.350 2.270 0.885 Niacin ••••••••••••rng 1.740 1 2.610 2.958 7.893Vi tarn in A••••••••• RE 6 4 27 11 Vitamin A••••••••• RE

••••••••• 10 60 1 42 272 106 ••••••••• IU

(E) 1st oornrron measure: 1 cup, 1/4 inch pieces = 70 grams(F) 2nd oornrron measure: 1 };Ound = 454 grams

Vitamin, rodillTl, };Otassiun and magnesiun values are fran differentsample lots and have been c:rljusted to the moisture content srown.

(E) 1st oornrron measure: 1 cup = 150 grams(F) 2nd oornrron measure: 6 ounce package = 170 grams

Vitamin vallES are fran a different sanple lot and have been c:rljustedto the llOisture content srown.

Beans, green, rawPhaseolus vulgaris

Itemro. 01~11 Beans, green, exx>kedPhaseolus vulgaris

Item roe 01-012

1lJnomt in 100 grams, 1lJnomt in edible 1lJno1ilt in edible 1lJnomt in 100 grans, Jlm:>lIlt in edible JIInolllt in ed ibleed ible IOrtion IOrtion of camron IOrtion of 1 polild ed ible portion IOrtion of camon portion of 1 pollld

measures of food food as purchased measures of food food as purchasedNutrients & mits - --------- -------- Nutrients & lIlits - --------

Mean Stamard lbnber 19)roximate ~fuse: 3 % Mean Standard lbnber Approximate ~fuse: 3 %error of measures & weights ems error of measures & weights ems

samples str i rJ3S samples strirJ3s110 9 45 9 112 9 454 9

-----A---------B-----C------O------E-----F G--- ---A-------B-----c D E----F----~--

Proximate: Proximate:Water ••••••••••••••g 91.96 0.29 4 101.16 41.38 404.62 water ••••••••••••••g 90.86 1 101.76 412.50 399.78Energy••••••••••kcal 25 28 11 110 Energy••••••••••kcal 27 30 123 119

••••••••••••kJ 105 116 47 462 ••••••••••••kJ 113 127 513 497PrOtein (6.25) ••••••g 1.79 0.03 4 1.97 0.81 7.88 Protein(6.25) ••••••g 2.06 1 2.31 9.35 9.06Lipid (fat) •••••••••g 0.13 0.03 4 0.14 0.06 0.57 Lipid (fat) •••••••••g 0.03 1 0.03 0.14 0.13Carbohydrate •••••••g 5.42 5.96 2.44 23.85 CarbohyQrate •••••••g 6.12 6.85 27.78 26.93Fiber••••••••••••••g 0.81 0.02 4 0.89 0.36 3.56 Fiber••••••••••••••g 0.71 1 0.80 3.22 3.12Ash ••••••••••••••••g 0.70 0.04 4 0.77 0.32 3.08 Ash ••••••••••••••••g 0.93 1 1.04 4.22 4.09

~ Minerals: Minerals:~ Calcilln •••••••••••mg 47 3 4 52 21 207 Calcilln•••••••••••JIl9 47 1 53 213 207

Iron ••••••••••••••JIl9 0.59 0.03 4 0.65 0.27 2.60 Iron•••••• ~ •••••••JIl9 0.72 1 0.81 3.27 3.17Magnesilln •••••••••JIl9 22 1 24 10 97 Magnesilllt•••••••••JIl9 25 1 28 114 110~spl'x>rus••••••••mg 44 1 4 48 20 194 Phosphorus ••••••• .Jng 52 1 58 236 229R:>tassilln•••••••••mg 273 1 300 123 1201 R:>tassilln•••••••••JIl9 301 1 337 1367 1324Sodium••••••••••••JIl9 1 0 10 1 0 4 Sodium••••••••••••JIl9 3 1 3 14 13

Vitamins: Vitanins:Ascorbic ac id •••••mg 24.00 1.00 3 26.40 10.80 105.60 Ascorbic acid •••••JIl9 15.10 0.40 3 16.91 68.55 66.44'Ihiamin •••••••••••mg 0.050 0.007 3 0.055 0.022 0.220 'Ihianin ••••• ~ •••••JIl9 0.055 0.006 3 0.062 0.250 0.242Ritx:>f1av in ••••••••mg 0.102 0.009 3 0.112 0.046 0.449 Ritx:>f1avin ••••••••JIl9 0.116 0.014 3 0.130 0.527 0.510Niacin ••••••••••••mg 0.490 0.020 3 0.539 0.220 2.156 Niacin••••••••••••JIl9 0.550 0.010 3 0.616 2.497 2.420vitamin A••••••••• RE 39 43 18 172 Vitanin A•••••••••RE 54 60 245 238

••••••••• IU 387 14 3 426 174 1703 ••••••••• IU 535 13 3 599 2429 2354

(E) 1st cxxmon measure: 1 cup, 1 to 11/2 inch len:.:Jths = 110 grams(F) 2nd cx:mron measure: 6 mediun, 6 inch lerJ3ths = 45 grCll\S

Vi tanin , a:>dilln, IOtassilln and magnesiun values are fran differentsample lots am have been ~justed to the moisture content stx:>wn.

(E) 1st amoon measure: 1 cup, 1 to 1 1/2 inch lerJ3ths = 112 grams(F) 2nd cx:moon measure: 1 pollld = 454 grams

Vitanin, s:>dilllt, potassiun and magnesilln values are fran differentsample lots am have been ~justed to the moisture content srown.

Raw am cooked values for proximate, calcilln, ph:>sph:>rus and ironare fran different SCII\ple lots.

1rno1l1t in 100 grams,ed ible IOrtion

Amoll1t in 100 grams,ed ible IOrtion

Beans, hyacinth, rawIblicros lablab


errortbnber

ofsanples

lrroll1t in edibleIOrtion of cannonmeasures of food


87 9 50 9

Item roo 01-{)13

lrroll1t in ed ibleIOrtion of 1 IOlI1dfood as purchased

Iefuse: 7 %endsstringsimperfect parts

Beans, hyacinth, cookedI:blicros lablab

Nutrients & unitsMean Standard

errorl-bnber

ofsamples

l'm:>lJ1t in edibleIOrtion of cannonmeasures of food


90 9 454 9

Item 00. 01-{)14

Mtomt in ed iblep:>rtion of 1 IX'lI1dfood as purchased

lefuse: 7 %endsstringsimperfect parts

----A--------B------c-----o------E------F-----------G--- --------A--------B-----~--------D------E------F---------G--


••••••••••••kJ 121 105 60 510 ••••••••••••kJ 176 158 799 742PrOtein (6.25) ••••••g 2.00 1 1. 74 1.00 8.44 Protein(6. 25) ••••••g 2.95 1 2.66 13.39 12.44Lipid (fat) •••••••••g 0.20 1 0.17 0.10 0.84 Lipid(fat) •••••••••g 0.27 1 0.24 1.23 1.14cartohydrate •••••••g 6.19 5.39 3.10 26.11 Cartohydrate •••••••g 9.20 8.28 41.77 38.81Fiber ••••••••••••••g 1.30 1 1.13 0.65 5.48 Fiber ••••••••••••••g 1.78 1 1.60 8.08 7.51Ash ••••••••••••••••g 0.61 2 0.53 0.30 2.57 Ash ••••••••••••••••g 0.68 1 0.61 3.09 2.87

~ Minerals: Minerals:Ul calcium•••••••••••reg 47 1 41 24 198 Calcium•••••••••••reg 41 1 37 186 173

Iron ••••••••••••••reg 0.68 1 0.59 0.34 2.87 Iron ••••••••••••••reg 0.76 1 0.68 3.45 3.21MagnesiL1ll •••••••••reg 30 1 26 15 127 MagnesillTl •••••••••mg 42 1 38 191 177Phospl:'x:>rus ••••••••reg 46 1 40 23 194 PhJsptorus ••••••••mg 49 1 44 222 207R:>tassiLlll •••••••••reg 186 1 162 93 785 IOtassiLlll •••••••••reg 262 1 236 1189 1105Sodium••••••••••••reg 1 1 1 0 4 Sodium••••••••••••reg 2 1 2 9 8

Vitamins: Vitamins:Ascorbic acid •••••reg 11.50 1 10.00 5.75 48.51 Ascorbic acid •••••reg 5;70 1 5.13 25.88 24.05'Ibiamin •••••••••••mg 0.050 1 0.044 0.025 0.211 'Ihiamin •••••••••••reg 0.076 1 0.068 0.345 0.321Ritoflav in ••••••••reg 0.083 1 0.072 0.042 0.350 Ritoflav in ••••••••mg 0.119 1 0.107 0.540 0.502Niacin ••••••••••••reg 0.490 1 0.426 0.245 2.067 Niacin ••••••••••••mg 0.630 1 0.567 2.860 2.658Vitamin A••••••••• RE 16 14 8 67 Vitamin A••••••••• RE 32 29 145 135

••••••••• IV 163 1 142 82 688 ••••••••• IV 320 1 288 1453 1350

(E) 1st oomrron measure: 1 cup, 1 inch lengths = 87 grams(F) 2nd oomrron measure: 6 mediun, 4 inch lengths = 50 grams

Vitamin, rodium, IOtassiun and magnesiL1ll values are fran differentsample lots and have been adjusted to the moisture content srown.

(E) 1st a:mron measure: 1 cup, 1 inch lengths = 90 grams(F) 2nd oomrron measure: 1 IOund = 454 grams

Vitamin values are fran a different sanple lot and have been adjustedto the rroisture content srown.

Raw and a:x:>ked values for proximate, calciun, prosprorus and ironare from different sample lots.

Beans, 1 ima, rawPhaseolus lll1atus var. macrocarpus

Item 00. 01-015 Beans, 1 ima, cookedPhaseolus lll1atus var. macrocarpus

Item 00. 01-016

hnoll1t in 100 grams,ed ible p:>rtion


hnoll1 t in ed iblep:>rtion of camronmeasures of food

hnolI1t in 100 grams,ed ible p:>rtion

I€fuse: 48 %p:>dsimperfect beans

hnoll1t in ediblep:>rtion of 1 poU1dfood as purchased

454 9


.Arroll1 t in ed iblep:>rtion of comrronmeasures of food

133g

Numberof

samples

Standarderror

MeanNutrients & lI1i ts

I€fuse: 48 %p:>dsimperfect beans

hnoll1t in ediblep:>rtion of 1 p:>ll1dfo<:x3 as purchased

454 9120 9

Numberof

samples

Standarderror


--------A------------B-------<:------D--------E-------F-------------{;----- --------A-------------B--------<:--------D---------E--------F---------------<;----

Proximate: Proximate:Water ••••••••••••••g 73.84 2 88.61 335.23 174. 17 Water ••••••••••••••g 70.10 1 93.23 318.25 165.35Energy ••••••••••kcal 98 118 445 231 Energy ••••••••••kcal 113 150 513 267

••••••••••••kJ 410 492 1861 967 ••••••••••••kJ 473 629 2147 1116Protein (6.25) ••••••g 6.22 2 7.46 28.24 14.67 Protein (6.25) ••••••g 6.68 1 8.88 30.33 15.76Lipid ( fat) •••••••••g 0.30 2 0.36 1.36 0.71 Lipid (fat) .••••••••g 0.37 1 0.49 1.68 0.87carlx>hydrate •••••••g 18.18 21.82 82.54 42.88 Carlx>hydrate •••••••g 21.43 28.50 97.29 50.55Fiber ••••••••••••••g 1.41 2 1.69 6.40 3.33 FibE;r ••••••••••••••g 1.98 1 2.63 8.99 4.67Ash ••••••••••••••••g 1.46 2 1.75 6.63 3.44 Ash ••••••••••••••••g 1.42 1 1.89 6.45 3.35


0) calcium•••••••••••rng 21 2 25 95 50 Calcium •••••••••••rng 21 1 28 95 50Iron ••••••••••••••mg 1.82 2 2.18 8.26 4.29 Iron ••••••••••••••mg 1.97 1 2.62 8.94 4.65Magnesium•••••••••rng 62 1 74 281 146 MagnesillTl •••••••••rng 70 1 93 318 165Phospoorus ••••••••rng 120 2 144 545 283 Phospoorus ••••••••rng 128 1 170 581 302R)tassium •••••••••rng 619 1 743 2810 1460 FOtassium •••••••••rng 714 1 950 3242 1684Sodium••••••••••••mg 2 1 2 9 5 fudium ••••••••••••mg 2 1 3 9 5

vitamins: Vitamins:Ascorbic acid •••••rng 33.50 1 40.20 152.09 79.02 Ascorbic acid •••••rng 33.30 1 44.29 151.18 78.55'Ihiamin •••••••••••rng 0.244 1 0.293 1.108 0.576 Thiamin •••••••••••rng 0.310 1 0.412 1.407 0.731Rilx>flav in ••••••••rng 0.140 1 0.168 0.636 0.330 Rilx>flav in ••••••••rng 0.189 1 0.251 0.858 0.446Niacin ••••••••••••rng 1.800 1 2.160 8.172 4.246 Niacin ••••••••••••rng 1.880 1 2.500 8.535 4.434Vitamin A••••••••• RE 31 37 141 73 Vitamin A••••••••• RE 34 45 154 80

••••••••• 10 307 1 368 1394 724 ••••••••• IU 337 1 448 1530 795

(E) 1st corrmon measure: 1 cup, shelled = 120 grams(F) 2nd corrmon measure: 1 p:>lI1d = 454 grams

(E) 1s t cx:mron measure: 1 cup, shelled = 133 grams(F) 2nd OO1TllTOn measure: 1 p:>lI1d = 454 grams

Vitamin, s:xHum, p:>tassiun and magnesiun values are fran differentsample lots arrl have been oojusted to the moisture content soown.

Vitamin values are fran a different sanple lot and have been adjusted tothe rroisture content soown.

Raw and cooked values for proximate, calciun, poospoorus and iron arefran different sanple lots.

BeanS, roy, green, rawGlycine max

Item 00. 01-017 Beans, roy, green, cookedGlycine max

Item 00. 01-018

AmCH.mt in 100 grams,ed ible };Ortion


Arrount in edible};Ortion of cannonmeasures of food

Arrount in 100 grams,ed ible };Ortion

Refuse: 47 %PJds

ArnoLtlt in edible};Ortion of 1 p:>Ltldfood as purchased

454 9


Arroll'lt in edible};Ortion of cannonmeasures of food

157 9

Numberof

samples

Standarderror

MeanNutrients & units

IEfuse: 47 %};Ods

Arnoll1t in ed ible};Ortion of 1 p::ll.l1dfood as purchased

454 g140 g

Numterof

samples

Standarderror


-------A-----------B-----4:-------D--------E-------F----------G---- ------A--------B------C------D-----E-----F-----------G----

Proximate: Proximate:water ••••••••••••••9 69.98 2 97.97 317.71 168.24 Water ••••••••••••••g 63.81 0.20 3 100.18 289.70 153.40Energy ••••••••••kcal 123 172 558 296 Energy••••••••••kcal 142 223 645 341

••••••••••••kJ 515 721 2338 1238 ••••••••••••kJ 594 933 2697 1428Protein(5. 71) ••••••g 12.59 2 17.63 57.16 30.27 Protein{ 5.71) ••••••g 14.51 0.54 3 22.78 65.88 34.88Lipid (fat) •••••••••9 3.60 2 5.04 16.34 8.65 Lipid (fat) •••••••••g 3.44 0.43 3 5.40 15.62 8.27carrohydrate •••••••g 12.13 16.98 55.07 29.16 Car1x>hydrate •••••••g 15.53 24.38 70.51 37.34Fiber ••••••••••••••g 1.44 2 2.02 6.54 3.46 Fiber ••••••••••••••g 1.53 0.03 3 2.40 6.95 3.68ASh ••••••••••••••••g 1. 70 2 2.38 7.72 4.09 Ash ••••••••••••••••g 2.68 0.17 4 4.21 12.17 6.44


-.J calcium•••••••••••rng 54 2 76 245 130 Calcium•••••••••••rng 98 1 3 154 445 236Iron ••••••••••••••mg 3.80 2 5.32 17.25 9.14 Iron ••••••••••••••rng 2.62 0.31 4 4.11 11.89 6.30Magnesium•••••••••rng 89 1 125 404 214 Magnesilln •••••••••rng 111 1 174 504 267Ptx:>sprorus ••••••••rng 214 2 300 972 514 l?tx:>spl'x)rus ••••••••rng 272 7 3 427 1235 654rotassium•••••••••rng 715 1 1001 3246 1719 Ebtass illn •••••••••rng 848 1 1331 3850 2039SOdilln ••••••••••••rng 4 1 6 18 10 Sodium••••••••••••rng 8 1 13 36 19

Vitamins: Vitamins:Ascorbic acid •••••ng 52.70 2 73.78 239.26 126.70 Ascorbic acid •••••ng 31.90 2 50.08 144.83 76.69'Ihiamin•••••••••••rng 0.386 2 0.540 1.752 0.928 'Itliamin •••••••••••rng 0.357 2 0.560 1.621 0.858Riroflav in ••••••••mg 0.244 2 0.342 1.108 0.587 Rib:>flav in ••••••••rng 0.234 2 0.367 1.062 0.563Niacin ••••••••••••ng 2.380 2 3.332 10.805 5.722 Niacin ••••••••••••ng 1.960 2 3.077 8.898 4.712Vitamin A••••••••• RE 74 104 336 178 Vitamin A••••••••• RE 120 188 545 288

••••••••• IU 737 2 1032 3346 1772 ••••••••• IU 1200 2 1884 5448 2885

(E) 1st <nrmon measure: 1 cup, shelled = 140 grams(F) 2nd cx:::mron measure: 1 p::>lI1d = 454 grams

(E) 1st ocmrron measure: 1 cup, shelled = 157 grams(F) 2nd a::mron measure: 1 p::>Ltld = 454 grams

Vitamin, rodium, };Otassiun and magnesiun values are fran differentsample lots and have been crljusted to the moisture content srown.

Vitamin, rodium, p::>tassiun and magnesiun values are fran differentsample lots and have ~n crljusted to the moisture content srown.

Beans, winged or G:>a, rawPsoP'x>carpls tetrcgomlobus

Item m. 01~19 Beans, winged or Cba, cookedPsoP'x>carpls tetrcgomlobus

Item 00. 01-{)20

1Inomt in 100 grams,ed ible p::>rtion


lIromt in ediblep::>rtion of cannonmeasures of food

lIrount in 100 grans,ed ible p::>rtion

Iefuse: 2 %ends

lmomt in ediblep::>rtion of 1 J:X>mdfood as purchased

454 g62 9


lIromt in ediblep::>rtion of cannonmeasures of food

lbnberof

samples

Standarderror


Iefuse: 2 %ends

lfnomt in ed iblep::>rtion of 1 J:X>mdfood as purchased

100 945 9

lbnberof

samples

Standarderror


-----A------B-----C-----D-----E------F---------G--- ----A---------B---~------D__-----E-----F------__G---

Proximate: Proximate:water ••••••••••••••g 91.78 2 41.30 91.78 407.99 Water ••••••••••••••g 92.20 1 57.16 418.59 409.85Energy••••••••••kcal 25 11 25 111 Energy••••••••••kcal

••••••••••••kJ 105 47 105 467 ••••••••••••kJProtein(6.25) ••••••g 2.13 2 0.96 2.13 9.47 Protlein(6.25) ••••••gLipid (fat) •••••••••g 0.02 2 0.01 0.02 0.09 Lipid (fat) •••••••••gCartx:>hydrate •••••••g 5.41 2.43 5.41 24.05 Cartx:>hydrate •••••••gFiber ••••••••••••••g 1.34 2 0.60 1.34 5.96 Fiber••••••••••••••g 1.09 1 0.68 4.95 4.85Ash ••••••••••••••••g 0.66 2 0.30 0.66 2.93 Ash ••••••••••••••••g 0.56 1 0.35 2.54 2.49


00 Calcium•••••••••••mg 63 2 28 63 280 Calcium•••••••••••mg 56 1 35 254 249Iron ••••••••••••••mg 0.61 1 0.27 0.61 2.71 Iron ••••••••••••••mg 0.58 1 0.36 2.63 2.58Magnesium•••••••••mg 29 1 13 29 129 Magnesium•••••••••mg 24 1 15 109 107Ftx:lsptx:>rus ••••••••mg 44 2 20 44 196 Phosptx:>rus ••••••••mg 38 1 24 173 169R>tassium •••••••••mg 227 1 102 227 1009 R:>tassium •••••••••mg 216 1 134 981 960SOdium••••••••••••mg 5 1 2 5 22 Sodium••••••••••••mg 3 1 2 14 13

Vitamins: Vitamins:Ascorbic ac id •••••mg 0 1 0 0 0 Ascorbic acid •••••mg 0 1 0 0 0'Ihiamin•••••••••••mg 0.215 1 0.097 0.215 0.956 'lt1iamin •••••••••••mg 0.192 1 0.119 0.872 0.853RiboflaIJ in ••••••••mg 0.102 1 0.046 0.102 0.453 RiboflaIJ in ••••••••mg 0.087 1 0.054 0.395 0.387Niacin ••••••••••••mg 0.780 1 0.351 0.780 3.467 Niacin ••••••••••••mg 0.660 1 0.409 2.996 2.934vitamin A••••••••• RE 63 28 63 280 Vitamin A••••••••• RE 64 40 291 284

••••••••• IU 628 1 283 628 2792 ••••••••• IU 645 1 400 2928 2867

(E) 1st cararon measure: 1 cup, 1 inch lergths = 45 grams(F) 2nd cararon measure: 6 mediun, 6 inch lergths = 100 grams

(E) 1st cxmoon measure: 1 cup, 1 inch lergths = 62 grams(F) 2nd cxmoon measure: 1 J:X>md = 454 grams

Vitan in , sXlium, p::>tassiun and magnesiun values are fran differentsample lots am have been adjusted to the moisture content smwn.

Proximate am mineral values are fran different sanple lots am havebeen adj usted to the moisture content smwn.

Raw and cx:x:>ked values for proximate, calciun, pmsptorus and iron arefran different sanple lots.

Beans, yardlong, rawVigna sesquipedal is

Item 00. 01-{)21 Beans, yardlong , cookedVigna sesquipedal is

Item 00. 01-022

1Irno1l'lt in 100 grams,ed ible p:>rtion


ltroll1t in ediblep:>rtion of comrronmeasures of food

1Irno1l'lt in 100 grams,ed ible p:>rtion

~fuse: 5 %ends

Jlm)lI1t in ediblep:>rtion of 1 };X>lI1dfood as purchased

454 9

Approximatemeasures & we ights

Jlm)lI1t in ediblep:>rtion of cannonmeasures of food

110 9

Numberof

samples

Standarderror


~fuse: 5 %errls

lm:>lI1t in ediblep:>rtion of 1 p:>lI1dfood as purchased

60 9100 9

NJrnberof

samples

Standarderror

MeanNutrients & rni ts

------A---------B------<::------D-------E-------F----------{;--- --------A-----------B------C------D--------E--------F----------~----


••••••••••••kJ 159 159 95 685 ••••••••••••kJ 167 184 758 720PrOtein(6. 25) ••••••g 4.00 1 4.00 2.40 17.24 Protein(6.25) ••••••g 2.53 1 2.78 11.49 10.90Lipid(fat) •••••••••g 0.20 1 0.20 0.12 0.86 Lipid(fat) •••••••••g 0.10 1 0.11 0.45 0.43Cartohydrate •••••••g 7.52 7.52 4.51 32.41 Caroohydrate •••••••g 9.15 10.06 41.54 39.43Fiber ••••••••••••••g 1.93 1 1.93 1.16 8.32 Fiber ••••••••••••••g 1.51 1 1.66 6.86 6.51Ash ••••••••••••••••g 1.01 1 1.01 0.61 4.35 Ash ••••••••••••••••g 0.73 1 0.80 3.31 3.15


(.0 Calcium•••••••••••rng 78 1 78 47 336 Calcium •••••••••••rng 44 1 48 200 190Iron ••••••••••••••rng 0.85 1 0.85 0.51 3.66 Iron ••••••••••••••rng 0.98 1 1.08 4.45 4.22Magnesill1l •••••••••rng 39 1 39 23 168 Magnesium•••••••••rng 42 1 46 191 181Phosp!x>rus ••••••••rng 69 1 69 41 297 Phosprorus ••••••••rng 57 1 63 259 246R:>tassium •••••••••rng 277 1 277 166 1194 R:>tassiurn •••••••••rng 290 1 319 1317 1250SOdium••••••••••••mg 4 1 4 2 17 Sodium••••••••••••mg 4 1 4 18 17

Vitamins: Vitamins:Ascorbic acid •••••rng 5.50 1 5.50 3.30 23.70 Ascorbic acid •••••rng 16.20 1 17.82 73.55 69.81'Ihiamin •••••••••••rng 0.082 1 0.082 0.049 0.353 'nliamin •••••••••••mg 0.085 1 0.094 0.386 0.366Riooflav in ••••••••rng 0.107 1 0.107 0.064 0.461 Riooflav in ••••••••rng 0.099 1 0.109 0.449 0.427Niacin ••••••••••••rng 0.700 1 0.700 0.420 3.016 Niacin ••••••••••••rng 0.630 1 0.693 2.860 2.715Vitamin A••••••••• RE 26 26 16 112 Vi tam in A••••••••• RE 45 50 204 194

••••••••• IU 260 1 260 156 1120 ••••••••• IU 450 1 495 2043 1939

(E) 1st <XX11I'lOn measure: 1 cup, 1 1/2 inch lergths = 100 grams (E) 1st a::mron measure: 1 cup, 1 1/2 inch lergths = 110 grams(F) 2nd <XX11I'lOn measure: 6 rnediun, 12 inch lengths = 60 grams (F) 2nd carmon measure: 1 };X>lI1d = 454 grams

Proximate, calciun and Ih:>SP!X>rus values are fran a different sample lotand have been crljusted to the moisture content srown.

Vitamin values are fran a different sanple lot and haTe been crljustedto the rroisture content srown.

Raw and cooked values for proximate, calciun and Ih:>spmrus are frandifferent sample lots.

Beans, yellow wax, rawPhaseolus vulgaris

Item 00. 01-023 Beans, yellow wax, cookedPhaseolus vulgaris

Item 00. 01-024

knount in 100 grams,ed ible p:>rtion


Jioc>unt in ediblep:>rtion of cannonmeasures of food

Jioc>ll1t in 100 grams,ed ible p:>rtion

IEfuse: 5 %ends

lirolI1t in ediblep:>rtion of 1 pOl.l1dfood as purchased

454 g

Jioc>ll1t in ediblep:>rtion of cannonmeasures of £bod


112 9

Numberof

samples

Standarderror

~an

Nutrients & uni tsIEfuse: 5 %ends

Jioc>ll1t in ed iblep:>rtion of 1 PJll1dfood as purchased

45 9110 9

Numberof

samples

Standarderror

~an

Nutrients & uni ts

------A--------------B-------c-------D--------E-------F----------G--- ------A-----------B-------c--------D--------E------F----------{;---

Proximate: Proximate:Water ••••••••••••••g 91. 73 1 100.90 41.28 395.28 Water ••••••••••••••g 90.01 1 100.81 408.65 387.87Energy ••••••••••kcal 25 28 11 108 Energy••••••••••kcal 30 34 136 129

••••••••••••kJ 105 116 47 452 ••••••••••••kJ 126 141 572 543Protein (6. 25) ••••••g 1.72 1 1.89 0.77 7.41 Protein(6.25) ••••••g 2.02 1 2.26 9.17 8.70Lipid ( fat) •••••••••g 0.04 1 0.04 0.02 0.17 Lipid(fat) •••••••••g 0.04 1 0.04 0.18 0.17carbohydrate •••••••g 5.63 6.19 2.53 24.26 carbohydrate •••••••g 6.91 7.74 31.37 29.78Fiber ••••••••••••••g 1.19 1 1.31 0.54 5.13 Fiber••••••••••••••g 1.38 1 1.55 6.27 5.95Ash ••••••••••••••••g 0.88 1 0.97 0.40 3.79 Ash ••••••••••••••••g 1.02 1 1.14 4.63 4.40

~ Minerals: Minerals:0 calciun •••••••••••mg 43 1 47 19 185 Calcium•••••••••••rng 51 1 57 232 220

Iron ••••••••••••••rng 0.68 1 0.75 0.31 2.93 Iron ••••••••••••••rng 0.80 1 0.90 3.63 3.45Magnesiun •••••••••rng Magnesium•••••••••rngPhosprorus ••••••••rng 47 1 52 21 203 l?tx:>sprorus ••••••••rng 53 1 59 241 228R:>tassiun •••••••••rng R:>tassium •••••••••rngSodium••••••••••••rng S:>dium ••••••••••••rng

Vitamins: Vitamins:Ascorbic acid •••••rng 19.10 1 21.01 8.60 82.31 Ascorbic acid •••••rng 19.70 1 22.06 89.44 84.89'Ihiamin •••••••••••rng 0.067 1 0.074 0.030 0.289 fuiamin •••••••••••rng 0.119 1 0.133 0.540 0.513Riboflav in ••••••••rng 0.119 1 0.131 0.054 0.513 Riboflav in ••••••••rng 0.205 1 0.230 0.931 0.883Niacin••••••••••••rng 0.660 1 0.726 0.297 2.844 Niacin ••••••••••••rng 1.040 1 1.165 4.722 4.482Vitamin A••••••••• RE 8 9 4 34 Vitamin A••••••••• RE 12 13 54 52

.........w 85 1 94 38 366 .........w 120 1 134 545 517

(E) 1st a:moon measure: 1 cup, 1 to 1 1/2 inch le1l3ths = 110 grams(F) 2nd a:moon measure: 6 mediun, 6 inch lengths = 45 grams

(E) 1st amron measure: 1 cup, 1 to 1 1/2 inch lengths = 112 grams(F) 2nd CCI'lU'lDn measure: 1 PJll'ld = 454 grams

Vitanin values are fran a different sanple lot and have been crjjustedto the noisture content srown.

Vitanin values are fran a different sanple lot and have been crjjustedto the noisture content srown.

Beans, sprouts, mll19, rawPhaseolus aureus

Item roo 01-025 Beans, sprouts, ml.l1<J, cookedPhaseolus aureus

Item roo 01~26

hnoll1t in 100 grams,edible p:>rtion

~proximate

measures & weights

hnoll1t in ediblep:>rti~n of cannonmeasures of food

hnoll1t in 100 grams,edible p:>rtion

IEfuse: 0 %

lWoll1t in ediblep:>rtion of 1 p:>l11dfood as purchased

340 9

Jm:>l.I1t in ediblep:>rtion of cannonmeasures of food


100 9

Numberof

samples

Standarderror

MeanNutrients & l11i ts

IEfuse: 0 %

hnoll1t in ediblep:>rtion of 1 p:>l11dfood as purchased

340 966 9

Numberof

samples

Standarderror


-----A--------B-----C--------D-------E------F------------G--- ------A--------B-----<:------D--------E------F-----------G-----

PrOximate: Proximate:Water ••••••••••••••9 93.20 2 61.51 316.88 422.76 Water ••••••••••••••9 93.39 1 93.39 317.53 423.62Energy••••••••••kcal 21 14 71 95 Energy ••••••••••kcal

••••••••••••kJ 88 58 299 399 ••••••••••••kJProtein(6.25)······9 2.38 0.19 3 1.57 8.09 10.80 Protein(6.25) ••••••gLipid (fat) •••••••••9 0.08 2 0.05 0.27 0.36 Lipid(fat) •••••••••9Carl:ohydrate •••••••9 4.02 2.65 13.67 18.23 Carl:ohydrate •••••••gFiber ••••••••••••••g 0.48 2 0.32 1.63 2.18 Fiber ••••••••••••••g 0.52 1 0.52 1.77 2.36Ash ••••••••••••••••g 0.32 0.01 3 0.21 1.09 1.45 Ash ••••••••••••••••g 0.30 1 0.30 1.02 1.36

~ Minerals: Minerals:i-l CalciLDn•••••••••••rng 7 1 3 5 24 32 CalciLlTl •••••••••••rng 7 1 7 24 32

Iron ••••••••••••••rng 0.55 0.11 3 0.36 1.87 2.49 Iron ••••••••••••••rng 0.42 1 0.42 1.43 1.91Magnesium •• '•••••••rng 15 1 10 51 68 Magnes i lITI •••••••••rng 14 1 14 48 64Phosp}x>rus ••••••••rng 41 3 3 27 139 186 Pmspmrus ••••••••rng 36 1 36 122 163R::>tassium •••••••••rng 110 1 73 374 499 R::>tassiLDn •••••••••mg 101 1 101 343 458SOdiLDn••••••••••••mg 10 1 7 34 45 SOdiLDn ••••••••••••mg 10 1 10 34 45

Vitamins: Vitamins:Ascorbic acid •••••rng 10.00 1 6.60 34.00 45.36 Ascorbic acid •••••rng 4.00 1 4.00 13.60 18.14'It1iamin •••••••••••rng 0.081 1 0.053 0.275 0.367 'It1iamin •••••••••••rng 0.074 1 0.074 0.252 0.336Ril:oflav in ••••••••rng 0.069 1 0.046 0.235 0.313 Ril:oflav in •.•..•••rng 0.063 1 0.063 0.214 0.286Niacin ••••••••••••rng 0.500 1 0.330 1.700 2.268 Niacin ••••••••••••rng 0.490 1 0.490 1.666 2.223Vitamin A••••••••• RE 0 0 0 0 Vitamin A••••••••• RE 0 0 0 0

••••••••• IU 0 1 0 0 0 ••••••••• IU 0 1 0 0 0

(E) 1st a:mron measure: 1 cup, lightly packed = 66 grams(F) 2nd a:mron measure: 12 ounce package = 340 grams

(E) 1st a:mron measure: 1 cup, lightly packed = 100 grams(F) 2nd rorrm:m measure: 12 ounce package = 340 grams

1'itamin, rodium, fOtassiun and magnesiun values are fran differentsample lots and have been adjusted to the moisture content sh:>wn.

Vitamin values are fran a different semple lot and have been adjustedto the rroisture content smwn.

Raw and moked values for proximate, calciun, pmsph:>rus and iron arefran different sample lots.

Beans, sprouts, roy, rawGlycine max

Item 00. 01-027 Beans, sprouts, roy, CCX)kedGlycine max

Item 00. 01-028

Amcllnt in 100 grams,ed ible PJrtion


ltnount in ediblePJrtion of cannonmeasures of food

ltnount in 100 grams,ed ible PJrtion

IEfuse: 0 %

lfnolllt in ed iblep:>rtion of 1 p.:>lIldfood as purchased

340 9


llmolllt in ediblePJrtion of cannonmeasures of food

110 9

N.lmberof

samples

Standarderror

MeanNutrients & lIli ts

IEfuse: 0 %

lm:>ll1t in ediblePJrtion of 1 p::>lndfood as purchased

340 980 9

tbnberof

samples

Standarderror

MeanNutrients & uni ts

------A----------B-------<:--------D---------E-------F-----------G---- -----A---------B-------<:------o-------E--------F---------G---

Proximate: Proximate:Water ••••••••••••••g 82.40 1 65.92 280.16 373.77 Water ••••••••••••••g 87.02 1 95.72 295.87 394.72Energy ••••••••••kcal 55 44 187 249 Energy••••••••••kcal 49 54 167 222

••••••••••••kJ 230 184 782 1043 ••••••••••••kJ 205 226 697 930Protein (6.25) ••••••g 7.62 1 6.10 25.91 34.56 Protein{6. 25) ••••••g 6.07 1 6.68 20.64 27.53Lipid(fat) •••••••••g 1.07 1 0.86 3.64 4.85 Lipid ( fat) •••••••••g 2.54 1 2.79 8.64 11.52Carrohydrate •••••••g 7.57 6.06 25.74 34.34 Carrohydrate •••••••g 3.63 3.99 12.34 16.47Fiber ••••••••••••••g 0.86 1 0.69 2.92 3.90 Fiber ••••••••••••••g 0.78 1 0.86 2.65 3.54Ash ••••••••••••••••g 1.34 1 1.07 4.56 6.08 Ash ••••••••••••••••g 0.74 1 0.81 2.52 3.36

t\:) Minerals: Minerals:t\:) Calcilll\ •.•••••••••mg 41 2 33 139 186 Calcilll\ •••••••••••rng 40 1 44 136 181

Iron ••••••••••••••rng 1.94 2 1.55 6.60 8.80 Iron ••••••••••••••rng 0.96 1 1.06 3.26 4.35MagnesillTl •••••••••rng 65 1 52 221 295 Magnesil.lll •••••••••rng 49 1 54 167 222Ftx:>sphorus ••••••••rng 64 2 51 218 290 Phosphorus ••••••••rng 78 1 86 265 354Fbtassilll\ •••••••••rng 362 1 290 1231 1642 Fbtassiun•••••••••rng 280 1 308 952 1270SOdilll\ ••••••••••••rng 14 1 11 48 64 Sodilll\••••••••••••rng 10 1 11 34 45

Vitamins: Vitamins:Ascorbic acid •••••rng 6.50 1 5.20 22.10 29.48 Ascorbic acid •••••rng 2.00 1 2.20 6.80 9.07'Ihiamin •••••••••••rng 0.168 1 0.134 0.571 0.762 'Ih iamin •••••••••••rng 0.123 1 0.135 0.418 0.558Riboflav in ••••••••rng 0.136 1 0.109 0.462 0.617 Riboflav in ••••••••rng 0.095 1 0.104 0.323 0.431Niacin ••••••••••••rng 0.720 1 0.576 2.448 3.266 Niacin ••••••••••••rng 0.510 1 0.561 1.734 2.313Vitamin A••••••••• RE 4 3 14 18 Vitamin A ••••••••• RE 4 4 14 18

••••••••• IU 45 1 36 153 204 ••••••••• IU 45 1 50 153 204

(E) 1st a::mron measure: 1 cup, lightly packed = 80 grams(F) 2nd amron measure: 12 ounce package = 340 grams

(E) 1st cmm:>n measure: 1 cup, lightly packed = 110 grams(F) 2nd cmm:>n measure: 12 ounce package = 340 grams

vitamin and mineral values are fran different sClllple lots and have beenadjusted to the moisture content shown.

Vitanin values are fran a different sanple lot and have been adjustedto the noisture content shown.

Raw and oooked values fur proximate are fran different sanple lots.

Beets, rawBeta vulgaris

Item n:>. 01-029 Beets, ccx>kedBeta vulgaris

Item n:>. 01-030

IEfuse: 9 %1 inch topsparingsrootlets

Anotnt in edibleIX>rtion of 1 IX> tndfood as plrchased

Jlmotnt in edibletortion of cannonmeasures of food


165 9 140 9

RJmberof

samples

Standarderror

Jlmotnt in 100 grams,ed ible tortion

Mean

----A------B--~----__O__---E-----F--------_G---

Nutrients & tnitsIefuse: 33 %topsparirgsrootlets

Jlrroll'lt in ed ibletortion of 1 IX>U'ldfood as purchased

Arrount in edibletortion of comnonmeasures of food


Numberof

samples

Standarderror

Arrount in 100 grams,ed ible tortion

Mean

130 9 120 g

-----A------------B-----C-------D-------E-----F--- -G---

Nutrients & tnits


••••••••••••kJ 159 207 191 483 ••••••••••••kJ 276 455 386 1139Protein(6.25) ••••••g 1.49 1 1.94 1.79 4.53 Protein(6.25) ••••••g 2.34 1 3.86 3.28 9.66Lipid ( fat) •••••••••g 0.01 1 0.01 0.01 0.03 Lipid ( fat) •••••••••g 0.05 1 0.08 0.07 0.21Carooh~rate •••••••g 8.86 11.52 10.63 26.93 Carrohydrate •••••••g 15.38 25.38 21.53 63.48Fiber ••••••••••••••g 0.72 1 0.94 0.86 2.19 Fiber ••••••••••••••g 0.85 1 1.40 1.19 3.51Ash ••••••••••••• _••g 0.97 1 1.26 1.16 2.95 Ash ••••••••••••••••g 1.30 1 2.14 1.82 5.37

~ Minerals: Minerals:<JO Calcium•••••••••••rng 12 1 16 14 36 Calcium•••••••••••rng 74 1 122 104 305

Iron ••••••••••••••rng 0.50 1 0.65 0.60 1.52 Iron ••••••••••••••rng 0.76 1 1.25 1.06 3.14Magnesium•••••••••rng 24 1 31 29 73 MagnesilEl•••••••••rng 37 1 61 52 153Plx>spmrus ••••••••rng 45 1 58 54 137 l?tx>sprorus ••••••••rng 70 1 116 98 289Ft>tassium•••••••••rng 185 1 240 222 562 R:>tassilEl•••••••••mg 312 1 515 437 1288Sodium••••••••••••rng 70 9 4 91 84 213 Sodium••••••••••••mg 220 1 363 308 908

Vitamins: Vitanins:Ascorbic acid •••••ng 4.00 1 5.20 4.80 12.16 Ascorbic acid •••••rng 3.00 1 4.95 4.20 12.38'Ihiamin •••••••••••rng 0.027 1 0.035 0.032 0.082 'Ihiamin •••••••••••mg 0.022 1 0.036 0.031 0.091Riooflav in ••••••••rng 0.044 1 0.057 0.053 0.134 Riooflav in ••••••••mg 0.057 1 0.094 0.080 0.235Niacin ••••••••••••ng 0.350 1 0.455 0.420 1.064 Niacin ••••••••••••mg 0.320 1 0.528 0.448 1.321Vitamin A••••••••• RE 0 0 0 0 Vitamin A••••••••• RE 0 0 0 0

••••••••• IU 0 1 0 0 0 ••••••••• IU 0 1 0 0 0

(E) 1st comrron measure: 1 cup, 1/2 inch cubes = 130 grams(F) 2nd comrron measure: whole, 2 3/8 inch diameter = 120 grams

(E) 1st cxmron measure: 1 cup, 1/2 inch clt>es = 165 grams(F) 2nd cxmron measure: whole, 2 1/2 inch diameter = 140 grams

Vitamin, rodium, totassiun and magnesiun values are from differentsample lots am have been crljusted to the moisture oontent sm\OKl.

Vitamin values are fran a different semple lot and have been crljustedto the noisture oontent sm\OKl.

Raw and oooked values fur proximate, calciun, pmsph::>rus and iron arefran different sample lots.

lImotmt in 100 grams,edible PJrtion

lImoll1tin 100 grams,ed ible PJrtion

Beets, greens, rawBeta vulgaris


errorNJrnt:>er

ofsamples

lImoll1t in ed iblep::>rtion of ccmnonmeasures 0 f food


40 9 454 9

Item 00. 01-031

lImoll1t in ediblePJrtion of 1 p::>LIldfood as purchased

IEfuse: 29 %beetsimperfect stemsleaJes

Beets, greens, cxx.>kedBeta vulgaris

Nutrients & tmi tsMean Stamard

errorl'bnber

ofsamples

lImoll1t in ediblePJrtion of cannonmeasures of food


98 9 454 9

Item 00. 01-032

Amoll1t in ediblep::>rtion of 1 FOlI1dfood as purchased

Iefuse: 29 %beetsimperfect stemsleaJes

-----A---------B------C-------D-------E------F---------G---- -------A-----------B-------C------D------E------F---------G----


••••••••••••kJ 121 48 549 390 ••••••••••••kJ 121 119 549 390Protein(6. 25) ••••••g 2.81 1 1.12 12.76 9.05 Protein ( 6. 25) ••••••g 2.57 1 2.52 11.67 8.28Lipid (fat) •••••••••g 0.69 1 0.28 3.13 2.22 Lipid ( fat) •••••••••g 0.46 1 0.45 2.09 1.48Carbohydrate •••••••g 4.62 1.85 20.97 14.88 Cartohydrate •••••••g 5.20 5.10 23.61 16.75Fiber ••••••••••••••g 1.04 1 0.42 4.72 3.35 Fiber ••••••••••••••g 1.05 1 1.03 4.77 3.38Ash ••••••••••••••••g 2.30 1 0.92 10.44 7.41 Ash ••••••••••••••••g 2.64 1 2.59 11.99 8.50

~ Minerals: Minerals:~ Calcium•••••••••••mg 112 2 45 508 361 Calcium•••••••••••mg 114 1 112 518 367

Iron ••••••••••••••mg 1.48 1 0.59 6.72 4.77 Iron ••••••••••••••mg 4.43 1 4.34 20.11 14.27Magnesium•••••••••mg 76 1 30 345 245 Magnesium•••••••••mg 68 1 67 309 219Phosprorus ••••••••mg 46 1 18 209 148 Phosprorus ••••••••mg 41 1 40 186 132Fbtassium•••••••••mg 970 1 388 4404 3124 Fbtassium •••••••••mg 909 1 891 4127 2927Sodium ••••••••••••mg 261 1 104 1185 841 Sodium••••••••••••mg 241 1 236 1094 776

Vitamins: vitamins:Ascorb ic ac id •••••mg 12.00 1 4.80 54.48 38.65 Ascorbic acid •••••mg 0 1 0 0 0Thiamin •••••••••••mg 0.068 1 0.027 0.309 0.219 Thiamin •••••••••••mg 0.076 1 0.074 0.345 0.245Ritoflav in ••••••••mg 0.240 1 0.096 1.090 0.773 Ri}:X)flav in ••••••••mg 0.273 1 0.268 1.239 0.879Niacin ••••••••••••mg 0.490 1 0.196 2.225 1.578 Niacin ••••••••••••mg 0.560 1 0.549 2.542 1.804Vitamin A••••••••• RE 447 179 2029 1440 Vitamin A••••••••• RE 624 612 2833 2010

••••••••• IU 4471 1 1788 20298 14399 ••••••••• IU 6240 1 6115 28330 20096

(E) 1st cnnrron measure: 1 cup, 1 inch len:Jths = 40 grams(F) 2nd cnnrron measure: 1 p::>lI1d = 454 grams

Vitamin, rodium, PJtassiun and magnesiun values are fran differentsample lots am have been adjusted to the moisture content srown.

(E) 1st CJIl'lI'OC)n measure: 1 cup, 1 inch le~ths = 98 grams(F) 2nd CJIl'lI'OC)n measure: 1 p::>tmd = 454 grams

Vitamin values are fran a different sample lot and have been adjustedto the mis ture content srown.

Raw and ex>oked values for proximate, calciun, phosprorus am ironare from different sample lots.

Belernbe or Tahitian taro, rawxantlnroma brasil iense

Item 00. 01-033 Belembe or Tahitian taro, cookedxantlDroma brasil iense

Item ro. 01-034

Amomt in 100 grams,ed ible p::>rtion


Amount in ediblep::>rtion of comrronmeasures of food

Amomt in 100 grams,ed ible p::>rtion

Refuse: 43 %stems

Amoll1t in ed iblep::>rtion of 1 ~lI1d

food as purchased

454 9

AmolI1t in ediblep::>rtion of comm::mmeasures of food


210 9

Numberof

samples

Standarderror


Iefuse: 43 %stems

Amomt in ed iblep::>rtion of 1 p::>undfood as purchased

90 930 9

Numberof

samples

Standarderror


-------A-------------B-------c--------D---------E--------F----------~---- ---------A--------------B--------c---------D--------E-------F------------G-----

Proximate: Proximate:Water ••••••••••••••g 87.53 1 26.26 78.78 226.31 Water ••••••••••••••g 86.46 1 181. 57 392.53 223.54Energy ••••••••••kcal 41 12 37 106 Energy••••••••••kcal 41 86 186 106

••••••••••••kJ 172 52 155 445 ••••••••••••kJ 172 361 781 445Protein{6.25) ••••••g 2.97 1 0.89 2.67 7.68 Protein{ 6. 25) ••••••g 4.16 1 8.74 18.89 10.76Lipid (fat) •••••••••g 1.03 1 0.31 0.93 2.66 Lipid (fat) •••••••••g 0.68 1 1.43 3.09 1.76Caroohydrate •••••••g 7.09 2.13 6.38 18.33 Caroohydrate •••••••g 7.04 14.78 31.96 18.20Fiber ••••••••••••••g 1. 75 1 0.52 1.58 4.52 Fiber ••••••••••••••g 2.28 1 4.79 10.35 5.89Ash ••••••••••••••••g 1.38 1 0.41 1.24 3.57 Ash ••••••••••••••••g 1.66 2 3.49 7.54 4.29

~ Minerals: Minerals:<.J1 Calcium•••••••••••mg 137 1 41 123 354 Calcium •••••••••••mg 149 1 313 676 385

Iron ••••••••••••••mg 1.40 1 0.42 1.26 3.62 Iron ••••••••••••••mg 2.14 2 4.49 9.72 5.53Magnes i un •••••••••mg 49 1 15 44 127 Magnesiun •••••••••mg 51 1 107 232 132Phosph::>rus ••••••••mg 48 1 14 43 124 Phosph::>rus ••••••••mg 67 1 141 304 173R:>tassiun •••••••••mg 630 1 189 567 1629 R:>tassiun •••••••••mg 623 1 1308 2828 1611Sodium••••••••••••mg 52 1 16 47 134 Sodium ••••••••••••mg 54 1 113 245 140

Vitamins: Vitamins:Ascorbic acid •••••mg 109.00 1 32.70 98.10 281.82 Ascorbic acid •••••mg 59.00 1 123.90 267.86 152.55'Ihiamin •••••••••••mg 0.071 1 0.021 0.064 0.184 Thiamin •••••••••••mg 0.068 1 0.143 0.309 0.176Riooflav in ••••••••mg 0.278 1 0.083 0.250 0.719 Riooflav in ••••••••mg 0.305 1 0.640 1.385 0.789Niacin ••••••••••••mg 1. 130 1 0.339 1.017 2.922 Niacin ••••••••••••mg 0.710 1 1.491 3.223 1.836Vitamin A••••••••• RE 389 117 350 1006 Vitamin A••••••••• RE 1254 2633 5693 3242

••••••••• IU 3886 1 1166 3497 10047 ••••••••• IU 12538 1 26330 56923 32417

(E) 1st cx:mron measure: 1 cup, 1/2 inch strips, firmly packed = 30 grams(F) 2nd cx:mron measure: 6 leaves, 10 x 12 inch = 90 grams

(E) 1st OOI11'OC>n measure: 1 cup, 2 inch strips = 210 grams(F) 2nd OOI11'OC>n measure: 1 p::>md = 454 grams

Vitamin, rodium, p::>tassiun and magnesiun values are fran differentsample lots am have been c.rljusted to the roc>isture content sh::>wn.

Vitamin vallES are fran a different sanple lot and have been c.rljustedto the roisture content srown.

Raw and ax>ked values fur proximate, calciun, prosprorus am iron arefran different sanple lots.

Bittermelon, fruit, rawM:Jrnordica charantia

Item 00. 01-035 Bi ttermelon, fruit, cookedfobmordica charantia

Item 00. 01-036

Amount in 100 grams,ed ible {X)rtion


Amoun t in ed ible{X)rtion of cannonmeasures of food

Amount in 100 grams,ed ible {X)rtion

Pefuse: 17 %pulpseeds

Jlrnoll1t in edible{X)rtion of 1 p:>mdfood as purchased

454 9

ApProximatemeasures & weights

ArOCH.I1t in ed ible{X)rtion of cannonmeasures of food

125 9

Numberof

sanples

Standarderror

MeanNutrients & l.I1i ts

Pefuse: 17 %pulpseeds

Amomt in edible{X)rtion of 1 {X)mdfood as purchased

100 993 9

Numberof

samples

Standarderror


-------A-----------B------C--------D-------E------F-----------G--- ------A---------B-----c-------O-----E-----F----------G---


••••••••••••kJ 100 93 100 376 ••••••••••••kJ 79 99 359 297Protein (6. 25) ••••••g 1.21 2 1.13 1.21 4.56 Protein(6. 25) ••••••g 0.84 1 1.05 3.81 3.16Lipid (fat) •••••••••g 0.15 2 0.14 0.15 0.56 Lipid (fat) •••••••••g 0.18 1 0.22 0.82 0.68carbohydrate •••••••g 5.61 5.22 5.61 21.12 Carbohydrate •••••••g 4.32 5.40 19.61 16.26Fiber ••••••••••••••g 1.64 2 1.53 1.64 6.17 Fiber ••••••••••••••g 1.05 1 1.31 4.77 3.95Ash ••••••••••••••••g 1.40 1 1.30 1.40 5.27 Ash ••••••••••••••••g 0.71 1 0.89 3.22 2.67

~ Minerals: Minerals:OJ Calcium•••••••••••rng 14 2 13 14 53 Calcium •••••••••••rng 9 1 11 41 34

Iron ••••••••••••••rng 1.18 2 1.10 1.18 4.44 Iron ••••••••••••••rng 0.38 1 0.48 1.73 1.43Magnesium•••••••••rng 24 1 22 24 90 Magnesium•••••••••rng 16 1 20 73 60Phosprorus ••••••••rng 66 2 61 66 248 Phosprorus ••••••••rng 36 1 45 163 136R:>tassium •••••••••rng 417 1 388 417 1570 Ebtassium•••••••••rng 319 1 399 1448 1201S:>dium••••••••••••rng 7 1 7 7 26 Sodium••••••••••••rng 6 1 8 27 23

Vitamins: Vitamins:Ascorbic acid •••••rng 85.00 1 79.05 85.00 320.01 Ascorbic acid •••••rng 32.00 1 40.00 145.28 120.48'lhiamin •••••••••••rng 0.085 1 0.079 0.085 0.320 'I11iamin •••••••••••rng 0.049 1 0.061 0.222 0.184Riboflav in ••••••••rng 0.072 1 0.067 0.072 0.271 Riboflav in ••••••••rng 0.051 1 0.064 0.232 0.192Niacin ••••••••••••rng 0.380 1 0.353 0.380 1.431 Niacin ••••••••••••rng 0.250 1 0.312 1.135 0.941Vi. tamin A••••••••• RE 6 6 6 23 'litamin A••••••••• RE 18 22 82 68

••••••••• IU 60 1 56 60 226 ••••••••• IU 180 1 225 817 678

(E) 1st a:mron measure: 1 cup, 1/2 inch slices = 93 grams(F) 2nd a:mron measure: whole, 9 1/2 x 1 1/2 inch d ianeter = 100 grams

(E) 1st cxmron measure: 1 cup, 1/2 inch slices = 125 grams(F) 2nd a:mron measure: 1 {X)und = 454 grams

Vitamin values are fran a different sanple lot and have been crljustedto the noisture content srown.

Vitamin values are fran a different sanple lot and have been crljustedto the rroisture content srown.

Raw and oooked values for proximate, calciun, prosph::>rus and iron arefran different sanple lots.

Bittennelon, leafy tips, rawM:>Joordica charantia

Item 00. 01-037 Bittennelon, leafy tips, cookedM:>mordica charantia

Item 00. 01-038

lrrol.l'lt in 100 grans,edible };X>rtion


lrrol.l'l t in ed ible};X>rtion of cannonmeasures of food

lrrount in 100 grams,ed ible rortion

IEfuse: 62 %tough stemslec3lTes

Amol.l'lt in ediblerortion of 1 };X>l.I'ldfood as purchased

454 930 9

klol.l'lt in ediblerortion of cannonmeasures of food


~ber

ofsamples

Standarderror


IEfuse: 62 %tOl.gh stemslec3lTes

Amol.l'lt in ediblerortion of 1 };X>l.I'ldfood as purchased

35 925 9

NlInberof

samples

Standarderror


----A--------B-----C-----o-------E------F---------G--- -----A----------B-------c------O------E:...------F--------~---


••••••••••••kJ 209 52 73 360 ••••••••••••kJ 146 44 663 252Protein(6. 25) ••••••g 6.50 1 1.62 2.28 11.20 Protein(6.25) ••••••g 3.60 1 1.08 16.34 6.21Lipid (fat) •••••••••g 0.70 1 0.18 0.24 1.21 Lipid(fat) •••••••••g 0.20 1 0.06 0.91 0.34Carrohydrate •••••••g 8.04 2.01 2.81 13.86 Carbohydrate •••••••g 6.78 2.03 30.78 11.69Fiber ••••••••••••••g 1.20 1 0.30 0.42 2.07 Fiber ••••••••••••••g 1.87 1 0.56 8.49 3.22Ash ••••••••••••••••g 1.66 1 0.42 0.58 2.86 Ash ••••••••••••••••g 0.73 1 0.22 3.31 1.26

t'-.:) Minerals: Minerals:-.J CalciLml•••••••••••rng 98 1 24 34 169 CalciLml•••••••••••rng 150 1 45 681 259

Iron ••••••••••••••rng 2.38 1 0.60 0.83 4.10 Iron ••••••••••••••rng 4.31 1 1.29 19.57 7.43Magnesium•••••••••rng 133 1 33 47 229 MagnesilDTl •••••••••rng 94 1 28 427 162Phosptorus ••••••••rng 116 1 29 41 200 l?tx:>spoorus ••••••••rng 77 1 23 350 133!Qtassium•••••••••rng 954 1 238 334 1644 !QtassiLml•••••••••rng 602 1 181 2733 1038SOdiLml ••••••••••••rng 17 1 4 6 29 SOdiLml••••••••••••rng 12 1 4 54 21

Vitamins: vitamins:Ascorbic acid •••••rng 124.00 1 31.00 43.40 213.74 Ascorbic acid •••••rng 21.00 1 6.30 95.34 36.20'Ihiamin •••••••••••rng 0.255 1 0.064 0.089 0.440 Thiamin •••••••••••rng 0.170 1 0.051 0.772 0.293Rilx>flav in ••••••••rng 0.510 1 0.128 0.178 0.879 Rilx>flav in ••••••••rng 0.326 1 0.098 1.480 0.562Niacin ••••••••••••rng 1.580 1 0.395 0.553 2.723 Niacin ••••••••••••rng 1.130 1 0.339 5.130 1.948Vitamin A••••••••• RE 408 102 143 703 vitamin A••••••••• RE 429 129 1948 739

••••••••• IU 4076 1 1019 1427 7026 ••••••••• IU 4291 1 1287 19481 7396

(E) 1st a:mron measure: 1 cup, 1 inch le~ths = 25 grams(F) 2nd a:mron measure: 6 leafy tips, 6 inch lengths = 35 grams

(E) 1st comrron measure: 1 cup, 1 inch lengths = 30 grams(F) 2nd comrron measure: 1 FOund = 454 grams

Vitamin, oodiLml, fOtassiun and magnesiun values are fran differentsample lots am have been adjusted to the moisture content srown.

Vitamin values are from a different sample lot and have been adjustedto the lIDisture content srown.

Raw and cooked values for proximate, calciun, phosprorus and ironare from different sample lots.

Broccol i, rawBrassica oleracea var. i tal ica

Item 00. 01-039 Broccoli, cookedBrassica oleracea var. italica

Item 00. 01-040

Aroc>mt in 100 grams,ed ible p::>rtion


Aroc>m t in ed iblep::>rtion of cannonmeasures of food

Aroc>mt in 100 grams,ed ible p::>rtion

IEfuse: 0 %

Jloc>unt in ediblep::>rtion of 1 p:>l.l1dfood as purchased

114 9


Aroc>unt in ediblep::>rtion of cannonmeasures of food

105 9

NJmberof

samples

Standarderror


Iefuse: 0 %

lrnomt in ediblep::>rtion of 1 p::>undfood as purchased

250 990 9

Numberof

samples

Standarderror


-------A-------------B-------c------D------E-------F----------~----- --------A------------B--------4:-------D---------E------F--------------G-----


••••••••••••kJ 142 128 355 644 ••••••••••••kJ 113 119 129 513Protein (6. 25) ••••••g 3.79 2 3.41 9.48 17.19 Protein( 6.25) ••••••g 2.72 1 2.86 3.10 12.34Lipid (fat) •••••••••g 0.20 2 0.18 0.50 0.91 Lipid ( fat) •••••••••g 0.11 1 0.12 0.13 0.50Caroohydrate •••••••g 6.36 5.72 15.90 28.85 Carrohydrate •••••••g 5.51 5.79 6.28 24.99Fiber ••••••••••••••g 1.08 2 0.97 2.70 4.90 Fiber ••••••••••••••g 1.08 1 1.13 1.23 4.90Ash ••••••••••••••••g 1.18 2 1.06 2.95 5.35 Ash ••••••••••••••••g 0.82 2 0.86 0.93 3.72

~ Minerals: Minerals:00 Calcium•••••••••••mg 68 2 61 170 308 Calcium•••••••••••mg 59 1 62 67 268

Iron ••••••••••••••mg 0.76 2 0.68 1.90 3.45 Iron ••••••••••••••mg 0.78 2 0.82 0.89 3.54Magnesium•••••••••mg 34 1 31 85 154 Magnesium•••••••••mg 28 1 29 32 127Phosph:>rus ••••••••mg 76 2 68 190 345 Phosplx>rus ••••••••mg 58 1 61 66 263R>tassium •••••••••mg 437 1 393 1092 1982 Fbtassium•••••••••mg 349 1 366 398 1583Sodium••••••••••••mg 65 1 58 162 295 Sodium••••••••••••mg 54 1 57 62 245

Vitamins: Vitamins:Ascorbic acid •••••mg 124.20 1 111.78 310.50 563.37 Ascorbic acid •••••mg 65.00 1 68.25 74.10 294.84'Ihiamin •••••••••••mg 0.141 1 0.127 0.352 0.640 Thiamin •••••••••••mg 0.101 1 0.106 0.115 0.458Riboflav in ••••••••mg 0.218 1 0.196 0.545 0.989 Riboflav in ••••••••mg 0.174 1 0.183 0.198 0.789Niacin ••••••••••••mg 0.750 1 0.675 1.875 3.402 Niacin ••••••••••••mg 0.810 1 0.850 0.923 3.674Vitamin A••••••••• RE 104 94 260 472 Vitamin A••••••••• RE 118 124 135 535

••••••••• IU 1045 1 940 2612 4740 ••••••••• IU 1177 1 1236 1342 5339

(E) 1st amnon measure: 1 cup, 1/2 inch pieces = 90 grams(F) 2nd amnon measure: 1 stalk, 7 1/2 x 6 1/2 inch dianeter = 250 grams

(E) 1st a:mnon measure: 1 cup, 1/2 inch pieces = 105 grams(F) 2nd a:mnon measure: 1/4 p::> und = 114 grams

Vitan in , s:>dium, p::>tassiun and magnesiun values are fran differentsample lots and have been a:3justed to the moisture content smwn.

Vitamin, s::>dium, p::>tassiun and magnesiun values are fran differentsample lots and have been a:3justed to the moisture content smwn.

Burdock root, rawArctium lappa

Item 00. 01-041 Burdock lOOt, cookedArctilln lappa

Item 00. 01-042

lmoll1t in 100 grams,ed ible p:>rtion


lmount in ediblep:>rtion of cannonmeasures of food

lmoll1t in 100 grans,edible p::>rtion

Iefuse: 25 %paringsroot tips

lmoll1t in ediblep:>rtion of 1 p:>mdfood as purchased

454 g

llrrount in ediblep:>rtion of cannonmeasures of food


125 9

tbnberof

samples

Standarderror


Iefuse: 25 %pari03sroot tips

Atroll1t in ediblep::>rtion of 1 p:>mdfood as ~chased

115 g120 9

N.Jmberof

samples

Standarderror

MeanNutrients & lI1its

-----A--------------B-----<:----D--------E-------F----------{;--- ------A---------B------<:-----D---------E-----F---------~--


••••••••••••kJ 364 437 419 1238 ••••••••••••kJ 368 460 1671 1252Protein(6.25) ••••••g 1.95 1 2.34 2.24 6.63 Protein (6.25) ••••••g 2.09 1 2.61 9.49 7.11Lipid (fat) •••••••••g 0.19 1 0.23 0.22 0.65 Lipid(fat) •••••••••g 0.14 1 0.18 0.64 0.48Carl:x::>hydrate •••••••g 20.80 24.96 23.92 70.76 Carl:x::>hydrate •••••••g 21.15 26.44 96.02 71.95Fiber ••••••••••••••g 1.94 1 2.33 2.23 6.60 Fiber ••••••••••••••g 1.83 1 2.29 8.31 6.23Ash ••••••••••••••••g 0.64 1 0.77 0.74 2.18 Ash ••••••••••••••••g 0.98 1 1.22 4.45 3.33

~ Minerals: Minerals:(..0 Calcill'll •••••••••••mg 38 1 46 44 129 Calcium•••••••••••11\9 49 1 61 222 167

Iron••••••••••••••mg 2.30 1 2.76 2.64 7.82 Iron••••••••••••••tng 0.77 1 0.96 3.50 2.62Magnesiun •••••••••mg 38 1 46 44 129 Magnesium•••••••••11\9 39 1 49 177 133l?tx:>spoorus ••••••••mg 23 1 28 26 78 l?tx:>sptx>rus ••••••••11\9 93 1 116 422 316Ibtassium•••••••••mg 308 1 370 354 1048 Ibtassilln •••••••••11\9 360 1 450 1634 1225Sodium••••••••••••mg 5 1 6 6 17 Sodium••••••••••••11\9 4 1 5 18 14

Vitamins: Vitamins:Ascorbic acid •••••mg 0 1 0 0 0 Ascorbic acid •••••11\9 0 1 0 0 0'Ihiamin•••••••••••mg 0.041 1 0.049 0.047 0.139 'Ihianin •••••••••••11\9 0.036 1 0.045 0.163 0.122Ril:x::>flav in ••••••••mg 0.051 1 0.061 0.059 0.174 Riboflav in ••••••••11\9 0.054 1 0.068 0.245 0.184Niacin ••••••••••••mg 0.290 1 0.348 0.334 0.987 Niacin ••••••••••••1119 0.310 1 0.388 1.407 1.055Vitamin A•••••••••RE 0 0 0 0 Vi tanin A•••••••••RE 0 0 0 0

••••••••• IU 0 1 0 0 0 ••••••••• IU 0 1 0 0 0

(E) 1st cnmon measure: 1 cup, 1/2 inch le03ths = 120 grams(F) 2nd cnmon measure: 1 root, 26 x 7/8 inch dicmeter = 115 grans

(E) 1st c:arm:>n measure: 1 cup, 1/2 inch le03ths = 125 grams(F) 2nd cx:mtOn measure: 1 p:>und = 454 grams

Vitcmin, calcium, ptx>spmrus, iron and ash values are fran differentsample lots and have been adjusted to the moisture content srown.

Vitanin values are fran a different sanple lot and have been adjustedto the m::>isture content srown.

cabbage, O1inese or celery, rawBrassica pekinensis

Item 00. 01-{)43 cabbage, O1inese or celery, cookedBrassica pekinensis

Item 00. 01-044

JlIroll1t in 100 grams,ed ible p:>rtion


JlIrount in ediblep:>rtion of canm::>nmeasures of food

JlIroll1t in 100 grams,edible p:>rtion

Iefuse: 4 %cores

1toomt in ediblep:>rtion of 1 {X>mdfood as IXJrchased

454 9

JlIrount in ediblep:>rtion of canm::>nmeasures of food

~ximatemeasures & weights

120 ~

N:mberof

samples

Standarderror


Iefuse: 4 %cores

JlIroll1t in ediblep:>rtion of 1 IX'lI1dfood as purchased

800 970 9

!briberof

samples

Standarderror


----A-------B----C------o------E------F---------G--- ------A---------B----~-----D-----E-----F-------G--

Proximate: Proximate:Water ••••••••••••••g 96.04 1 67.23 768.32 418.21 Water ••••••••••••••g 96.70 1 116.04 439.02 421.09Energy••••••••••kcal 10 7 80 44 Energy••••••••••kcal

••••••••••••kJ 42 29 336 183 ••••••••••••kJProtein(6.25) ••••••g 1.58 1 1.11 12.64 6.88 Protein(6.25) ••••••gLipid(fat) •••••••••g 0.05 1 0.04 0.40 0.22 Lipid(fat) •••••••••gCaroohydrate •••••••g 1. 71 1.20 13.68 7.45 Caroohydrate •••••••gFiber ••••••••••••••g 0.50 1 0.35 4.00 2.18 Fiber ••••••••••••••g 0.30 1 0.36 1.36 1.31Ash ••••••••••••••••g 0.62 0.03 3 0.43 4.96 2.70 Ash ••••••••••••••••g 0.40 1 0.48 1.82 1.74

UO Minerals: Minerals:0 Calcium•••••••••••rng 34 2 3 24 272 148 Calcium•••••••••••rng 35 1 42 159 152

Iron ••••••••••••••rng 0.50 0.15 3 0.35 4.00 2.18 Iron ••••••••••••••rng 1.33 1 1.60 6.04 5.79MagnesillTl •••••••••rng 8 1 6 64 35 Magnesium•••••••••mg 6 1 7 27 26l?tx>sprorus ••••••••rng 46 6 3 32 368 200 Ftx:>sptorus ••••••••rng 35 1 42 159 152R:>tassium •••••••••mg 230 1 161 1840 1002 Ibtassium•••••••••mg 189 1 227 858 823Sodium••••••••••••rng 10 3 7 7 80 44 Sodium••••••••••••rng 8 1 10 36 35

Vitamins: Vitamins:Ascorbic acid •••••rng 24.20 1 16.94 193.60 105.38 Ascorbic acid •••••rng 15.60 1 18.72 70.82 67.93'Ihiamin •••••••••••rng 0.049 1 0.034 0.392 0.213 'Ihiamin •••••••••••rng 0.044 1 0.053 0.200 0.192Riooflav in ••••••••rng 0.045 1 0.032 0.360 0.196 Riooflav in ••••••••rng 0.044 1 0.053 0.200 0.192Niacin ••••••••••••rng 0.520 1 0.364 4.160 2.264 Niacin ••••••••••••rng 0.500 1 0.600 2.270 2.177Vitamin A•••••••••RE 9 6 72 39 Vitamin A••••••••• RE 8 10 36 35

••••••• •• IV 92 1 64 736 401 ••••••••• IV 80 1 96 363 348

(E) 1st camron measure: 1 cup, 1 inch pieces = 70 grams(F) 2nd camron measure: whole, 9 1/4 x 5 1/2 inch diameter = 800 grams

(E) 1s t camron measure: 1 cup, 1 inch pieces = 120 grams(F) 2nd camron measure: 1 IX'lI1d = 454 grams

Vitamin, rodium, IX'tassillTl and magnesillTl values are fran different samplelots and have been adjusted to the moisture content srown.

Proximate and mineral values are fran different sample lots and havebeen cdjusted to the moisture content srown.

Raw and cxx:>ked values for proximate, calcillTl, prosptorus and ironare from different sample lots.

Cabbage, Chinese or celery, kim chee (Korea)Brassica F€kinensis

Item 00. 01-045 Cabbage, Chinese or celery, kim cheeBrassica F€kinensis

Item IX). 01-046

ffiK)Ln1t in 100 grams,ed ible FOrtion


ffiK)tmt in edibleFOrtion of cannonmeasures 0 f food

ffiK)Ln1t in 100 grams,ed ible FOrtion

R=fuse: 16 %liquidsearonin:Js

Arocn.n t in ed ible:t:Qrtion of 1 'fX)lI1dfood as purchased

454 920 g

Approx imatemeasures & we ights

JIIroLn1t in ediblep:>rtion of cannonmeasures of food

Numberof

samples

Standarderror

~an

Nutrients & Ln1its:Refuse: 47 %liquidseas::mir.gs

JIIroLn1t in ed ibleFOrtion of 1 £X>Ln1dfood as purchased

454 g20 g

Numberof

samples

Standarderror

~an

Nutrients & ll1i ts

-------A------------B-------c--------D---------E------F--------------{;----- --------A-------------B-------c---------D---------E--------F----------~----

Proximate: Proximate:Water ••••••••••••••g 89.95 2 17.99 408.37 216.25 Water ••••••••••••••g 91. 73 0.29 3 18.35 416.45 349.51Energy ••••••••••kcal 21 4 95 50 Energy••••.•••••kcal 15 3 68 57

•••.••••••••kJ 88 18 400 212 ••••••••••••kJ 63 13 286 240Protein (6.25) ••••••g 1.82 2 0.36 8.26 4.38 Protein (6.25) ••••••g 1.39 0.06 3 0.28 6.31 5.30Lipid (fat) •••••••••g 0.36 2 0.07 1.63 0.87 Lipid ( fat) •••••••••g 0.12 0.05 3 0.02 0.54 0.46Carl:x>hydrate •••••••g 3.80 0.76 17.25 9.14 Carl:x>hydrate •••••••g 3.08 0.62 13.98 11.74Fiber •••••••.••••••g 0.76 2 0.15 3.45 1.83 Fiber ••••••••••••••g 0.61 2 0.12 2.77 2.32Ash •••..•••••••••••g 4.07 2 0.81 18.48 9.78 Ash ••••••••••••••••g 3.68 0.12 3 0.74 16.71 14.02

VO Minerals: Minerals:~ Calcium•••••••••••rng 54 2 11 245 130 Calcium .•.••••••••rng 43 2 9 195 164

Iron ••••••••••••••rng 1. 15 2 0.23 5.22 2.76 Iron ••••••••••••••rng 0.50 2 0.10 2.27 1. 91Magnesium •••••••••rng Magnesiun ••••.••••mg 10 1 2 45 38Phospoorus ••••••••rng 46 2 9 209 111 Phospoorus ••••••••mg 30 2 6 136 114R:>tassium •••••••••rng Fbtassium•••••••••rng 204 1 41 926 777Sodium••••••••••••mg Sodium••••••••••••rng 995 1 199 4517 3791

Vitamins: Vitamins:Ascorbic acid •••••mg Ascorbic acid •••••rng 0 1 0 0 0Thiamin •••••••••••rng fuiamin •••••••••••mg 0.035 1 0.007 0.159 0.133Ril:x>flav in ••••••••mg 0.072 2 0.014 0.327 0.173 Ritx:>flar in ••••••••rng 0.027 1 0.005 0.123 0.103Niacin ••••••••••••mg Niacin ••••••••••••mg 0.510 1 0.102 2.315 1.943Vitamin A••••••••• RE 169 34 767 406 Vitamin A••••••••• RE 6 1 27 23

•••••••.• IV 1687 2 337 7659 4056 ••••••••• IV 60 1 12 272 229

(E) 1st ronrron measure: 1 tablesp:>On, heapiIl:3 = 20 grams(F) 2nd roraron measure: 1 £X>Ln1d = 454 grams

(E) 1st ccmrron measure: 1 tablesp:>On, heaping = 20 grams(F) 2nd ccmrron measure: 1 £X>Ln1d = 454 grams

Vitamin, rodium, £X>tassiun and magnesiun values are fran differentsample lots am have been crljusted to the moisture content srown.

Cabbage, O1inese or celery, sal t pickledBrassica pekinensis

Item roo 01-047 Cabbage, green mustard, rawBrassica juncea

Item 00. 01-048

lm:>unt in 100 grams,ed ible tertion

AR;>roximatemeasures & weights

JlmJU'lt in edibletertion of cannonmeasures of food

JlmJU'lt in 100 grams,edible tertion

IEfuse: 7 %bases

Jm:>mt in ed ibletortion of 1 p:>mdfood as p,lrchased

270 955 9


lm:>U'lt in edibletertion of cannonmeasures of food

NJmberof

samples

Standarderror

MeanNutrients & U'li ts

IEfuse: 14 %liquid

lm:>U'lt in edibletertian of 1 p::>U'ldfood as p,lrchased

28 9110 9

NJmberof

samples

Standarderror


-------A---------B-----<:------D-----E-----F--------G---- -----A--------B------C---~----E----F-------_G__-


••••••••••••kJ 88 97 25 343 ••••••••••••kJ 63 35 170 266Protein(6.25) ••••••g 1.55 1 1.70 0.43 6.05 Protein(6.25) ••••••g 1.99 1 1.09 5.37 8.39Lipid(fat) •••••••••g 0.12 1 0.13 0.03 0.47 Lipid ( fat) •••••••••g 0.07 1 0.04 0.19 0.30Caroohydrate •••••••g 4.44 4.88 1.24 17.32 Carl:x>hydrate •••••••g 2.68 1.47 7.24 11.31Fiber ••••••••••••••g 0.51 1 0.56 0.14 1.99 Fiber ••••••••••••••g 0.65 1 0.36 1.76 2.74Ash ••••••••••••••••g 2.51 1 2.76 0.70 9.79 Ash •••••••••••·•••••g 1.04 2 0.57 2.81 4.39

UO Minerals: Minerals:~ Calcium•••••••••••rng 48 1 53 13 187 Calcium•••••••••••rng 72 9 3 40 194 304

Iron ••••••••••••••rng 0.49 1 0.54 0.14 1.91 Iron ••••••••••••••rng 1.72 0.91 3 0.95 4.64 7.26Magnesium•••••••••rng 12 1 13 3 47 Magnesium•••••••••rng 17 1 9 46 72Ftx>splx:>rus ••••••••rng 43 1 47 12 168 Phosprorus ••••••••rng 46 1 3 25 124 194R>tassium •••••••••rng 277 1 305 78 1081 fOtassium •••••••••rng 337 2 185 910 1422Sodium••••••••••••mg 853 1 938 239 3328 Sodium••••••••••••Ing 20 2 11 54 84

Vitamins: Vitamins:Ascorbic acid •••••rng 0.70 1 0.77 0.20 2.73 Ascorbic acid •••••rng 56.70 1 31.18 153.09 239.19'Ihiamin •••••••••••Ing 0.003 1 0.003 0.001 0.012 'Itliamin •••••••••••Ing 0.061 1 0.034 0.165 0.257Riooflavin ••••••••rng 0.037 1 0.041 0.010 0.144 Ril:x>flav in ••••••••rng 0.112 1 0.062 0.302 0.472Niacin ••••••••••••rng 0.180 1 0.198 0.050 0.702 Niacin ••••••••••••rng 0.630 1 0.346 1.701 2.658Vitamin A•••••••••RE 32 35 9 125 Vitamin A•••••••••RE 120 66 324 506

••••••••• IU 320 1 352 90 1248 ••••••••• IU 1202 1 661 3245 5071

(E) 1st cx::mron measure: 1 cup, 1 inch lell:Jths = 110 grcrns(F) 2nd cararon measure: 1 ounce = 28 grams

(E) 1st (X)rm::m measure: 1 cup, 1 inch pieces = 55 grans(F) 2nd CXJTII'IOn measure: w1'x)le, 10 x 4 inch dianeter = 270 grams

Vitamin vallES are fran a different sanple lot am have been adjustedto the rroisture content srown.

Vitanin, 9XIium, p:>tassiun and magnesiun values are fran differentsample lots am have been adjusted to the IOOisture content srown.

cabbage, green mustard, cookedBrassica jll1cea

Item 00. 01-049 Cabbage, green mustard, sal t pickledBrassica jlIDcea

Item 00. 01-050

moll1t in 100 grams,ed ible {X>rtion


Mount in edible{X>rtion of canrronmeasures of food

momt in 100 grams,ed ible p:>rtion

Refuse: 11 %liquid

lmJU1t in ediblep:>rtion of 1 {X>uOfood as purchased

28 g

lm:>IIDt in ediblep:>rtion of canrronmeasures of food


130 9

Numberof

samples

Standarderror


Refuse: 7 %bases

moll1t in ed ible:rortion of 1 p:>lI1dfood as purchased

454 9125 9

tbnberof

samples

Stamarderror

~an

Nutrients & lI1i ts

----A------B----C----D-------E------F----------G---- -----A------------B-------c-------D--------E------F--------~--


••••••••••••kJ 54 68 245 228 ••••••••••••kJ 92 120 26 371Protein(6.25) ••••••g 2.26 1 2.82 10.26 9.53 Protein(6. 25) ••••••g 2.46 1 3.20 0.69 9.93Lipid (fat) •••••••••g 0.24 1 0.30 1.09 1.01 Lipid(fat) •••••••••g 0.39 1 0.51 0.11 1.57Carbohitirate •••••••g 1.57 1.96 7.13 6.62 Carbohitirate •••••••g 3.46 4.50 0.97 13.97Fiber ••••••••••••••g 0.78 1 0.98 3.54 3.29 Fiber ••••••••••••••g 0.91 1 1.18 0.25 3.67Ash ••••••••••••••••g 0.97 2 1.21 4.40 4.09 Ash ••••••••••••••••g 5.19 1 6.75 1.45 20.95

UO Minerals: Minerals:UO CalciLml•••••••••••rng 74 1 92 336 312 CalciLml•••••••••••mg 96 1 125 27 388

Iron ••••••••••••••rng 0.76 2 0.95 3.45 3.21 Iron ••••••••••.•••rng 0.74 1 0.96 0.21 2.99Magnesiun •••••••••rng 15 1 19 68 63 MagnesiLml •••••.•••mg 17 1 22 5 69ptx)spoorus ••••••••rng 41 1 51 186 173 ptx) spoorus ••••••.•rng 45 1 58 13 182R:>tassiLml•••••••••rng 392 1 490 1780 1654 R:>tassiLml •••••••••mg 418 1 543 117 1687SOdiLml ••••••••••••rng 16 1 20 73 67 Sod iLml •••••••••.••rng 1723 1 2240 482 6956

Vitamins: Vitamins:Ascorbic acid •••••rng 31.20 1 39.00 141.65 131.62 Ascorbic acid •••••mg 0.18 1 0.23 0.05 0.73'Thiamin •••••••••••rng 0.053 1 0.066 0.241 0.224 'Thiamin •••••••••••mg 0.056 1 0.073 0.016 0.226Riboflav in ••••••••mg 0.086 1 0.108 0.390 0.363 Riboflav in ••••••••mg 0.102 1 0.133 0.029 0.412Niacin ••••••••••••rng 0.530 1 0.662 2.406 2.236 Niacin ••••••••••••mg 0.300 1 0.390 0.084 1.211Vitamin A•••••••••RE 169 211 767 713 Vitamin A••••••••• RE 308 400 86 1243

••••••••• IU 1694 1 2118 7691 7146 ••••••••• 1D 3084 1 4009 864 12450

(E) 1st <nnrron measure: 1 cup, 1 inch pieces = 125 grams(F) 2nd <nnrron measure: 1 p:>und = 454 grams

(E) 1s t <nnrron measure: 1 cup, 1 inch 1eng ths = 130 grams(F) 2nd <nnrron measure: 1 omce = 28 grams

Vitamin valLES are fran a different sample lot and have been adjustedto the rroisture content srown.

Raw and cooked values for proximate, calciun, pooprorus and iron arefran different sample lots.

Vitamin and fat values are fran different sample lots and have beenbeen adj us ted to the moisture content srown.

Cabbage, head, rawBrassica oleracea var. capi tata

Item roo 01-051 Cabbage, head, cookedBrassica oleracea var. capitata

Item 00. 01-052

krount in 100 grams,ed ible p::>rtion


krount in ediblep::>rtion of cannonmeasures 0 f food

l\mount in 100 grams,ed ible p::>rtion

I€fuse: 7 %cores

kroll1t in ed iblep::>rtion of 1 tnUldfood as purchased

454 9

hrount in ediblep::>rtion of cannonmeasures of food


140 9

Numberof

samples

Standarderror


I€fuse: 7 %cores

krount in ediblep::>rtion of 1 tnll1dfood as purchased

800 978 9

Numberof

samples

Standarderror


--------A--------------B------e-------D----------E-------F----------~----- --------A------------B-------e--------D----------E----------F------------G----


••••••••••••kJ 92 72 736 388 ••••••••••••kJ 92 129 418 388Protein (6.25) ••••••g 1.06 2 0.83 8.48 4.47 Protein (6.25) ••••••g 1.02 1 1.43 4.63 4.30Lipid (fat) •••••••••g 0.06 2 0.05 0.48 0.25 Lipid (fat) ••••.••••g 0.09 1 0.13 0.41 0.38Cartohydrate •••••••g 5.30 4.13 42.40 22.36 Cartohydrate •••••••g 5.21 7.29 23.65 21.98Fiber ••••••••••••••g 0.61 1 0.48 4.88 2.57 Fiber ••••••••••••••g 0.60 1 0.84 2.72 2.53Ash •.••••••••••••••g 0.56 0.06 3 0.44 4.48 2.36 Ash ••••••••••••••••g 0.49 1 0.69 2.22 2.07

UO Minerals: Minerals:

~ CalciLUTl •••••••••••mg 39 6 3 30 312 165 CalciLUTl •••••••••••rng 43 1 60 195 181Iron ••••••••••••••rng 0.24 0.06 3 0.19 1.92 1.01 Iron ••••••••••••••mg 0.30 1 0.42 1.36 1.27MagnesiLUTl •••••••••rng 10 1 8 80 42 MagnesiLUTl •••••••••mg 9 1 13 41 38Ftx:>spmrus ••••••••rng 31 8 3 24 248 131 Phospmrus ••••••••rng 24 1 34 109 101FbtassiLUTl •••••••••rng 170 1 133 1360 717 R:ltassiLUTl •••••••••mg 164 1 230 745 692SOdiLUTl ••••••••••••mg 8 2 7 6 64 34 SOdiLUTl ••••••••••••rng 5 1 7 23 21

Vitamins: Vitamins:Ascorbic acid •••••rng 60.10 1 46.88 480.80 253.53 Ascorbic acid •••••rng 38.60 1 54.04 175.24 162.83'Thiamin •••••••••••rng 0.036 1 0.028 0.288 0.152 Thiamin •••••••••••rng 0.030 1 0.042 0.136 0.127Ritoflav in ••••••••mg 0.035 1 0.027 0.280 0.148 Ritoflav in ••••••••rng 0.032 1 0.045 0.145 0.135Niacin ••••••••••••rng 0.270 1 0.211 2.160 1.139 Niacin ••••••••••••rng 0.250 1 0.350 1.135 1.055Vitamin A••••••••• RE 7 5 56 30 Vitamin A•••••••••RE 18 25 82 76

•••••••• • IV 67 1 52 536 283 ••••••••• IU 185 1 259 840 780

(E) 1st aJIT1Iron measure: 1 cup, shredded, lightly p3cked = 78 grarns(F) 2nd cnnrron measure: whole, 7 x 5 3/4 inch dianeter = 800 grams

(E) 1st canrron measure: 1 cup, 1 inch pieces = 140 grams(F) 2nd corraron measure: 1 tnund = 454 grams

Vitamin, rodiLUTl, p::>tassiun and magnesiun values are fran differentsample lots and have been adjusted to the moisture content smwn.

Vitamin vallJ2S are fran a different sanple lot aOO have been c:rljustedto the rroisture content smwn.

Raw and cooked values for Proximate, calcillTl, pmspmrus aOO iron arefran different sanple lots.

Cabbage, head, kim cheeBrassica oleracea var. capitata

Item no. 01-053 Cabbage, white mustard, rawBrassica chinensis

Item 00. 01-054

Nutrients & lI1its

kocnnt in 100 grams,ed ible t:Qrtion

MnLn1t in ediblet:Qrtion of carnronmeasures of food

MnU1t in edibleIUrtion of 1 t:Qll"1dfood as purchased

Nutrients & lI1its

MnLn1t in 100 grans,ed ible t:Qrtion

Mnll1t in ediblet:Qrtion of cannonmeasures of food

Jlrooll1t in ediblet:Ortion of 1 {X>lI1dfood as purchased



Mean Standarderror

furn~r

ofsamples

12 9 454 9

IEfuse: 24 %liquidseas::mil'l3 s

Mean Standarderror

Numberof

samples55 9 130 9

IEfuse: 12 %bases

------A-----------B--------c-------D----------E--------F---------~--- ------A---------B------C-----o-------E-----F--------{;----


••••••••••••kJ 96 12 436 331 ••••••••••••kJ 50 28 65 200Protein(6.25) ••••••g 1.41 1 0.17 6.40 4.86 Protein (6.25) ••••••g 1.37 1 0.75 1.78 5.47Lipid (fat) •••••••••g 0.29 1 0.03 1.32 1.00 Lipid (fat) •••••••••g 0.08 1 0.04 0.10 0.32Caroohydrate •••••••g 4.84 0.58 21.97 16.69 Carrohydrate •••••••g 2.33 1.28 3.03 9.30Fiber ••••••••••••••g 0.76 1 0.09 3.45 2.62 Fiber ••••••••••••••g 0.47 1 0.26 0.61 1.88Ash ••••••••••••••••g 3.63 1 0.44 16.48 12.51 Ash ••••••••••••••••g 1.10 2 0.60 1.43 4.39

UO Minerals: Minerals:Ul Calcium•••••••••••rng 52 1 6 236 179 Calcium•••••••••••rng 85 2 47 110 339

Iron ••••••••••••••rng 0.53 1 0.06 2.41 1.83 Iron ••••••••••••••rng 1.31 2 0.72 1.70 5.23Magnesium•••••••••mg 10 1 1 45 34 Magnesilln •••••••••rng 12 1 7 16 48Ftvsptorus ••••••••rng 21 1 3 95 72 Ftvsptorus ••••••••rng 32 2 18 42 128R:>tassilll\ •••••••••mg 145 1 17 658 500 R>tassium•••••••••rng 361 1 199 469 1441Sod ium••••••••••••rng 522 1 63 2370 1800 Sod ium••••••••••••rng 32 1 18 42 128

Vitamins: Vitamins:Ascorbic acid •••••rng 8.00 1 0.96 36.32 27.58 Ascorbic acid •••••rng 32.50 1 17.88 42.25 129.73'Ih iamin •••••••••••rng 0.043 1 0.005 0.195 0.148 'Itliamin•••••••••••rng 0.051 1 0.028 0.066 0.204Riooflav in ••••••••rng 0.023 1 0.003 0.104 0.079 Riboflav in ••••••••rng 0.075 1 0.041 0.098 0.299Niacin ••••••••••••rng 0.200 1 0.024 0.908 0.689 Niacin ••••••••••••rng 0.790 1 0.434 1.027 3.153Vitamin A•••••••••RE 0 0 0 0 Vitamin A•••••••••RE 283 156 368 1130

••••••••• IU 0 1 0 0 0 ••••••••• IU 2827 1 1555 3675 11284

(E) 1st cx:xruron measure: 1 tableS{XX>n, heapil'l3 = 12 grans(F) 2nd a:mron measure: 1 t:QlI'ld = 454 grams

Vitamin values are fran a different semple lot am haJe been crljusted tothe m::>isture content srown.

(E) 1s t cxmron measure: 1 cup, 2 inch pieces = 55 grans(F) 2nd cx:mrron measure: wtx>le, 14 x 4 inch dianeter = 130 grams

Vi tamin , s:>dilln, t:Qtassiun and magnesiun values are fran differentsample lots am ha\1e been crljusted to the moisture content srown.

cabbage, white mustard, cookedBrassica chinesis

Item m. 01-055 Cabbage, white mustard, bran-salt pickledBrassica chinensis

Item m. 01-056

rotomt in 100 grams,ed ible FOrtion


lm:>lI1t in edibleFOrtion of cannonmeasures of food

hnount in 100 grams,ed ible FOrtion

Iefuse: 7 %bran

Arroll1t in ed ibleFOrtion of 1 p:>tmdfood as purchased

28 9

AIromt in ediblep:>rtion of cannonmeasures of food


130 9

Numberof

samples

Standarderror


IEfuse: 12 %bases

rotoll1t in ed ibleFOrtion of 1 FO undfood as purchased

454 9145 9

anberof

samples

Standarderror


----A--------B-------<::-------D--------E------F-----------G--- ------A-----------B-------<::-------D--------E~-------F-----------~----


••••••••••••kJ 50 72 227 200 ••••••••••••kJ 121 157 34 510Protein(6.25) ••••••g 1.56 1 2.26 7.08 6.23 Protein (6.25) ••••••g 2.04 1 2.65 0.57 8.61Lipid (fat) •••••••••g 0.16 1 0.23 0.73 0.64 Lipid (fat) •••••••••g 0.24 1 0.31 0.07 1.01Cartohydrate •••••••g 1.85 2.68 8.40 7.38 Cartohydrate •••••••g 6.29 8.18 1. 76 26.53Fiber ••••••••••••••g 0.60 1 0.87 2.72 2.40 Fiber ••••••••••••••g 0.96 1 1.25 0.27 4.05Ash ••••••••••••••••g 0.88 2 1.28 4.00 3.51 Ash ••••••••••••••••g 2.88 1 3.74 0.81 12.15

UO Minerals: Minerals:Q") Calcium•••••••••••mg 93 1 135 422 371 Calcium•••••••••••rng 159 1 207 45 671

Iron ••••••••••••••rng 0.98 2 1.42 4.45 3.91 Iron ••••••••••••••rng 3.70 1 4.81 1.04 15.61Magnesium•••••••••rng 11 1 16 50 44 Magnesium•••••••••rng 35 1 46 10 148Phospoorus ••••••••mg 29 1 42 132 116 Ftosptorus ••••••••mg 141 1 183 39 595Fbtassium•••••••••rng 371 1 538 1684 1481 :EOtassil.ll1 •••••••••rng 310 1 403 87 1308Sodium••••••••••••rng 34 1 49 154 136 Sodium••••••••••••rng 904 1 1175 253 3814

Vitamins: Vitamins:Ascorbic acid •••••mg 18.30 1 26.54 83.08 73.05 Ascorbic acid •••••mg 1.60 1 2.08 0.45 6.75Thiamin •••••••••••rng 0.043 1 0.062 0.195 0.172 'Ihiamin •••••••••••rng 0.143 1 0.186 0.040 0.603Ritoflav in ••••••••mg 0.057 1 0.083 0.259 0.228 Ritoflav in ••••••••rng 0.122 1 0.159 0.034 0.515Niacin ••••••••••.•rng 0.570 1 0.826 2.588 2.275 Niacin ••••••••••••rng 1.960 1 2.548 0.549 8.268Vi tamin A••••••••• RE 308 447 1398 1229 Vitamin A••••••••• RE 244 317 68 1029

••••••••• IU 3082 1 4469 13992 12302 ••••••••• IU 2439 1 3171 683 10289

(E) 1st a::mrron measure: 1 cup, 2 inch pieces = 145 grams(F) 2nd a::mrron measure: 1 FOmd = 454 grams

(E) 1st a::mrron measure: 1 cup, 1 inch len:Jths = 130 grams(F) 2nd exmron measure: 1 ounce = 28 grams

Vitamin values are fran a different sample lot am have been adjustedto the rroisture content soown.

Raw and cooked values for proximate, calciun, poospoorus and iron arefran different sample lots.

Vitamin, sodium, {X)tassiun and magnesiun values are fran differentsample lots and have been adjusted to the moisture content soown.

Cabbage, white mustard, salt pickledBrassica chinensis

Item 00. 01-057 Carrots, rawDaucus carota

Item 00. 01-058

PmolJ1t in 100 grams,ed ible p::>rtion

Approximatemeasures & ~ights

lm::>unt in ediblep:>rtion of canrronmeasures of food

hnount in 100 qrams,edible p:>rtion

IEfuse: 13 %scrapingsends

Pmoll1t in ed iblep::>rtion of 1 p::>undfood as purchased

85 9

lInount in ediblep:>rtion of canrronmeasures of food

Approx imatemeasures & ~ights

125 9

Numberof

samples

Standarderror


IEfuse: 3 %brecrl

lm::>lI1t in ediblep:>rtion of 1 p::>lI1dfood as purchased

28 9135g

~ber

ofsanples

Standarderror


--------A--------------B--------<:---------D---------E---------F--------------G----- --------A--------------B---------<:---------D----------E--------F-------------G------

Proximate: Proximate:Water ••••••.••••••••g 92.08 1 124.31 25.78 405.14 Water ••••••••••••••g 86.01 1 107.51 73.11 339.42Energy••••••••••kcal 20 27 6 88 Energy••••••••••kcal 47 59 40 185

••••••••••••kJ 84 113 24 370 ••••••••••••kJ 197 246 167 777Protein( 6.25) ••••••g 1.08 1 1.46 0.30 4.75 Protein (6.25) ••••••g 2.14 1 2.68 1.82 8.45Lipid ( fat) •••••••••g 0.13 1 0.18 0.04 0.57 Lipid (fat) •••••••••g 0.10 1 0.12 0.08 0.39CartDhydrate •••••••g 4.51 6.09 1.26 19.84 CartDhydrate •••.•••g 10.44 13.05 8.87 41.20Fiber ••••••••••••••g 0.87 1 1.17 0.24 3.83 Fiber ••••••••••••••g 1.08 1 1.35 0.92 4.26Ash ••••••••••••••••g 2.20 1 2.97 0.62 9.68 Ash ••••••••••••••••g 1.31 1 1.64 1.11 5.17

UO Minerals: Minerals:-..J Calcium •••••••••••mg 67 1 90 19 295 Calcium •••••••••••mg 44 1 55 37 174

Iron ••••••••••••••mg 0.70 1 0.94 0.20 3.08 Iron •••••••••.••••mg 0.55 1 0.69 0.47 2.17Magnesium •••••••••mg 15 1 20 4 66 Magnesium •••.•••••mg 18 1 22 15 71Prosprorus ••••••••mg 27 1 36 8 119 Prosprorus .•••••••mg 102 1 128 87 403Ebtassium•••••••••mg 246 1 332 69 1082 IDtassium•••••••••mg 404 1 505 343 1594S:>dium••••••••••••mg 717 1 968 201 3155 S:>dium••••••••••••mg 18 1 22 15 71

Vitamins: Vitamins:Ascorbic acid •••••mg 0 1 0 0 0 Ascorbic acid •••••mg 8.10 1 10.12 6.88 31.97Thiamin •••••••••••mg 0.028 1 0.038 0.008 0.123 Thiamin •••••••••••mg 0.102 1 0.128 0.087 0.403RitDflav in ••••••••mg 0.073 1 0.099 0.020 0.321 RitDflav in ••••••••mg 0.048 1 0.060 0.041 0.189Niacin ••••••••••••mg 0.570 1 0.770 0.160 2.508 Niacin ••••••••••••mg 1.080 1 1.350 0.918 4.262Vitamin A••••••••• RE 126 170 35 554 Vitamin A••••••••• RE 1828 2285 1554 7214

••••••••• TU 1255 1 1694 351 5522 ••••••••• IU 18280 1 22850 15538 72139

(E) 1st canrron measure: 1 cup, 1 inch lengths = 135 grams(F) 2nd canrron measure: 1 ounce = 28 grams

(E) 1st COITlITDn measure: 1 cup, 1/4 inch slices = 125 grams(F) 2nd OOil1ITDn measure: wrole, 71/4 x 11/4 inch dianeter = 85 grams

Vitamin valLES are fran a different sample lot and have been adjustedto the rroisture content srown.

Vitamin, rodium, p::>tassiun and magnesiun values are fran differentsample lots and have been adjusted to the moisture content srown.

Carrots, cookedDaucus carota

Item roo 01-059 Caul iflower, rawBrassica oleracea var. botrytis

Item 00. 01-060

hnount in 100 grams,ed ible tx>rtion

lIrrount in 100 grams,ed ible tx>rtion


errorNumber

ofsamples

lIrrount in edibletx>rtion of cornrronmeasures of food


165 9 454 9

lIrroll1t in edibletx>rtion of 1 p:Hndfood as purchased

J€fuse: 13 %scrapin:Jsems


errorNumber

ofsamples

lIrrount in ediblefOrtion of canrronmeasures of food


55 9 350 9

hnomt in edible};Ortion of 1 p:>mdfood as purchased

J€fuse: 32 %leavescores

---------A-------------B--------<:--------D-------E-------F----------~--- -----A------------B-----e--------D-------E-----F-----------~---

Proximate: Proximate:Water •.••••••••••••g 85.03 1 140.30 386.04 335.56 Water ••••••••••••••g 93.52 1 51.44 327.32 288.46Energy•••••.••••kcal 52 86 236 205 Energy••••••••••kcal 20 11 70 62

••••••••••••kJ 218 360 990 860 ••••••••••••kJ 84 46 294 259Protein( 6.25} ••••••g 1.15 1 1.90 5.22 4.54 Protein(6.25} ••••••g 1.76 1 0.97 6.16 5.43Lipid (fat) •••••••••g 0.13 1 0.21 0.59 0.51 Lipid ( fat} •••••••••g 0.20 1 0.11 0.70 0.62Carbohydrate •.•••••g 12.53 20.67 56.89 49.45 Cartohydrate •••••••g 3.86 2.12 13.51 11.91Fiber ••••••••••••••g 1.47 1 2.43 6.67 5.80 Fiber ••••••••••••••g 0.79 1 0.43 2.76 2.44Ash ••••••••••••••••g 1.16 2 1.91 5.27 4.58 Ash ••••••••••••••••g 0.66 1 0.36 2.31 2.04

UO Minerals: Minerals:

00 Calcium•••••••••••rng 40 1 66 182 158 Calcium•••••••••••rng 26 1 14 91 80Iron••••••••••••••rng 0.53 1 0.87 2.41 2.09 lron ••••••••••••••Ing 0.39 1 0.21 1.36 1.20Magnesium •••••••••rng 20 1 33 91 79 Magnesium•••••••••Ing 11 1 6 38 34Ptnspmrus ••••.•••rng 57 1 94 259 225 Ftvsptx>rus ••••••••Ing 34 1 19 119 105Ibtass ium•••••••••rng 468 1 772 2125 1847 Ibtassium•••••••••Ing 318 1 175 1113 981S:>d ium••••••••••••mg 21 1 35 95 83 Sodium••••••••••••Ing 6 1 3 21 19

vitamins: Vitamins:Ascorbic acid •••••rng 7.00 1 11.55 31.78 27.62 Ascorbic acid •••••Ing 39.30 1 21.62 137.55 121.22'Ihiamin •••••••••••rng 0.094 1 0.155 0.427 0.371 'ltliamin •••••••••••Ing 0.058 1 0.032 0.203 0.179Riboflav in ••••••••Ing 0.058 1 0.096 0.263 0.229 Ritoflav in ••••••••Ing 0.069 1 0.038 0.242 0.213Niacin ••••••••••••Ing 1.060 1 1.749 4.812 4.183 Niacin ••••••••••••Ing 0.480 1 0.264 1.680 1.481Vitamin A•••••••••RE 2052 3386 9316 8098 Vitamin A•••••••••RE 2 1 7 6

••••••••• IV 20519 1 33856 93156 80975 ••••••••• IU 22 1 12 77 68

(E) 1s t <ntm:)n measure: 1 cup, 1/4 inch sl ices = 165 grams(F) 2nd <Xm'OC>n measure: 1 p:>und = 454 grams

vitamin and iron values are fran different sample lots and have beenGrljusted to the moisture content sm\tll1.

Raw and rooked values for proximate, calciun and Iinsptorus are frandifferent sample lots.

(E) 1st cx::mron measure: 3 flowerblXis, 1 1/2 inch dianeter = 55 grams(F) 2nd cx::mron measure: wrole, 3 1/4 x 5 inch dianeter = 350 grams

Vitamin valLES are frcm different sanple lots am have been crljustedto the rroisture content sm\tll1.

caul iflo\\/er, cookedBrassica oleracea var. botrytis

Item roo 01-061 Celery, rawApium graveolens

Item no. 01-062

Im:>lnt in 100 grams,edible {nrtion

Approximatemeasures & \\/eights

Jlm:>lI1t in edible{nrtion of cannonmeasures of food

Amoll1t in 100 grams,edible {nrtion

R:!fuse: 27 %leaf endsroot ends

li110unt in ediblep:>rtion of 1 J:X)mdfood as purchased

42 9


Jlmoll1t in edible{nrtion of canrronmeasures of food

115 9

Numberof

samples

Standarderror

MeanNutr ients & lI1i ts

R:!fuse: 32 %leavescores

Jlm:>mt in edible{nrtion of 1 {nLl1dfood as purchased

454 955 9

~r

ofsa(Ilples

Standarderror


-----A-------B-----C-----D-------E------F----------{;---- -------A--------------B--------c--------D----------E--------F-------------G-----


••••••••••••kJ 88 48 400 271 ••••••••••••kJ 71 82 30 235PrOtein (6.25) ••••••g 2.01 1 1.11 9.13 6.20 Protein( 6. 25) ••••••g 0.94 1 1.08 0.39 3. "Lipid (fat) •••••••••g 0.12 1 0.07 0.54 0.37 Lipid ( fat) •••••••••g 0.17 1 0.20 0.07 0.56caroohydrate •••••••g 4.27 2.35 19.39 13.17 Caroohydrate •••••••g 3.68 4.23 1.55 12.19Fiber ••••••••••••••g 0.82 1 0.45 3.72 2.53 Fiber ••••••••••••••g 0.86 1 0.99 0.36 2.85Ash ••••••••••••••••g 0.68 1 0.37 3.09 2.10 Ash ••••••••••••••••g 1.30 1 1.50 0.55 4.30

l>O Minerals: Minerals:~ calcium•••••••••••mg 27 1 15 123 83 calcium •••••••••••mg 67 1 77 28 222

Iron ••••••••••••••mg 0.40 1 0.22 1.82 1.23 Iron ••••••••••••••mg 0.15 1 0.17 0.06 0.50Magnesium•••••••••mg 11 1 6 50 34 Magnesium •••••••••mg 15 1 17 6 50Ptx:>spmrus ••••••••mg 35 1 19 159 108 Phospoorus ••••••••mg 50 1 58 21 166FOtassium•••••••••mg 323 1 178 1466 996 R> tass ium •••••••••mg 402 1 462 169 1331S::>dium••••••••••••mg 6 1 3 27 19 Sodium ••••••••••••mg 44 6 4 51 18 146

Vitamins: Vitamins:AsCOrbic acid •••••mg 31.50 1 17.32 143.01 97.16 Ascorbic ac id •••••mg 8.50 1 9.78 3.57 28.15'Illiamin •••••••••••mg 0.071 1 0.039 0.322 0.219 Thiamin •••••••••••mg 0.031 2 0.036 0.013 0.103Riooflav in ••••••••mg 0.074 1 0.041 0.336 0.228 Ritoflav in ••••••••mg 0.031 2 0.036 0.013 0.103Niacin ••••••••••••mg 0.620 1 0.341 2.815 1.912 Niacin••••••••••••mg 0.340 2 0.391 0.143 1.126vitamin A••••••••• RE 3 2 14 9 vi tam in A••••••••• RE 8 9 3 26

••••••••• IU 32 1 18 145 99 ••••••••• IU 85 1 98 36 281

(E) 1st comrron measure: 3 flo'Nerbuds, 1 1/2 inch dianeter = 55 grams(F) 2nd comrron measure: 1 p:>lI1d = 454 grams

(E) 1st OJITlITDn measure: 1 cup, 1/4 inch pieces = 115 grams(F) 2nd OJrmron measure: 1 stalk, 8 x 1 1/2 inch root end = 42 grams

Vitamin values are fran a different sample lot and have been adjustedto the rroisture content srown.

Vitamin, s::::>dium, p:>tassiun and magnesiun values are fran differentsample lots and have been adjusted to the moisture content srown.

Celery, c<X>kedApium graveolens

Item ro. 01-063 Chard, rawBeta vulgaris var. cicla

Item ro. 01-064

Nutrients & uni ts

Prrount in 100 grams,edible p:::>rtion

Prrount in ediblep:::>rtion of cernrronmeasures of food

AIrount in ediblep:::>rtion of 1 p:::>undfood as purchased

Nutrients & rni ts

Prrount in 100 qrams,ed ible p:::>rtion

AIrount in ediblep:::>rtion of cornrronmeasures of food

Prrount in ediblep:::>rtion of 1 p:>Lndfood as purchased



Mean Standarderror

Numberof

samples120 9 454 9

Pefuse: 27 %leaf endsroot ends

Mean Standarderror

Numberof

samples36 9 30 g

Refuse: 2 %stem ends

-------A--------------B---------<:---------D--------E----------F-------------{;---- --------A--------------B--------<:----------D------------E------------F----------------G------

Proximate: Proximate:Water ••••••..••••••g 95.00 1 114.00 431.30 314.57 Water ••••••••••••••g 93.24 2 33.57 27.97 414.48Energy ••••••••••kcal 15 18 68 50 Energy ••••••••••kcal 17 6 5 76

••••••••••••kJ 63 76 286 209 ••..•••••••• kJ 71 26 21 316Protein (6.25) ••••••g 0.51 1 0.61 2.32 1.69 Protein (6.25) •.••••g 1. 54 2 0.55 0.46 6.85Lipid (fat) •••••••••g 0.11 1 0.13 0.50 0.36 Lipid (fat) ••••••••.g 0.22 2 0.08 0.07 0.98Carl::ohydrate •.•••••g 3.52 4.22 15.98 11.66 Carl::ohydrate •••..••g 3.30 1.19 0.99 14.67Fiber ••••••••••••.•g 0.65 1 0.78 2.95 2.15 Fiber •••••••••..•••g 0.73 2 0.26 0.22 3.25Ash ••••••••••••••••g 0.86 1 1.03 3.90 2.85 Ash •••••.••••••.•••g 1. 70 2 0.61 0.51 7.56

~ Minerals: Minerals:0 Calc ium •••••••.•••rng 36 1 43 163 119 Calcium •....••••••mg 37 1 13 11 164

Iron ••••••••••••••rng 0.13 1 0.16 0.59 0.43 Iron •••..••••.•••.rng 3.28 2 1. 18 0.98 14.58Magnesium •..••••••mg 12 1 14 54 40 Magnesium .••••••••mg 89 1 32 27 396Phospoorus ••••.•••rng 24 1 29 109 79 :Ptx::>spoorus ••••••••rng 28 2 10 8 124Ibtassium •••••••••rng 354 1 425 1607 1172 R:>tassium ••••.••..mg 525 1 189 158 2334Sodium •••••.••••••rng 64 1 77 291 212 Sodium•••••••.•••.mg 178 1 64 53 791

Vitamins: Vitamins:Ascorbic acid •.•••rng 4.00 1 4.80 18.16 13.25 Ascorbic acid •.•••rng 22.00 1 7.92 6.60 97.80'Ihiamin •••••.•••••mg 0.023 2 0.028 0.104 0.076 'Ihiamin •••••••••••rng 0.046 1 0.017 0.014 0.204Ril::oflav in •.••••.•rng 0.024 2 0.029 0.109 0.079 Ril::oflav in •••.•••.mg 0.123 1 0.044 0.037 0.547Niacin •.••••••••••rng 0.240 2 0.288 1.090 0.795 Niacin .•••••••••••rng 0.320 1 0.115 0.096 1.422Vitamin A••••.•.•• RE 5 6 23 17 Vitamin A••••.•••• RE 287 103 86 1276

••••••••• IU 53 1 64 241 175 ••.•••••• IU 2869 1 1033 861 12754

(E) 1st oomrron measure: 1 cup, 1/2 inch pieces = 120 grams(F) 2nd oomrron measure: 1 p:::>und = 454 grams

vitamin values are fran a different sanple lot am have been adjustedto the rroisture content sluwn.

Raw and oooked values for proximate, calciun, plusplurus, iron andoodium are fran different sanple lots.

(E) 1st oorruron measure: 1 cup, 1 inch pieces = 36 grams(F) 2nd oomrron measure: 1 stalk, 15 inch lel"Bths = 30 grams

Vitamin, rodium, p:::>tassiun and magnesiun values are fran differentsample lots and have been adjusted to the moisture content sluwn.

Chard, cookedBeta vulgaris vaL cicla

Item 00. 01-065 Chayote, rawSechium edule

Item 00. 01-066

Amount in 100 grams,edible fX)rtion

Ppprox imatemeasures & ~ights

hrount in ediblefX)rtion of comrronmeasures of food

hrount in 100 grams,ed ible fX)rtion

Refuse: 1 %stemsseeds

hnoU1t in ed iblefX)rtion of 1 FOlI1dfood as purchased

200 9


krount in ediblefX)rtion of comnonmeasures of food

BOg

~ber

ofsamples

Standarderror


:Refuse: '2 %stem ends

hrount in ediblefX)rtion of 1 fX)undfood as purchased

454 9135 9

Numberof

samples

Standarderror


---------A--------------B--------c----------D-----------E-----------F---------------G----- -------A--------------B---------e--------D---------E-----F------------~----


••••••••••••kJ 84 113 381 373 ••••••••••••kJ 88 114 176 395Protein(6. 25) ••••••g 1.88 1 2.54 8.54 8.36 Protein(6.25) ••••••g 0.92 1 1.20 1.84 4.13Lipid ( fat) •••••••••g 0.08 1 0.11 0.36 0.36 Lipid ( fat) •••••••••g 0.05 1 0.06 0.10 0.22Carbohydrate •••••••g 4.13 5.58 18.75 18.36 Carrohydrate •••••••g 5.21 6.77 10.42 23.40Fiber ••••••••••••••g 0.94 1 1.27 4.27 4.18 Fiber ••••••••••••••g 0.41 1 0.53 0.82 1.84Ash ••••••••••••••••g 1.26 1 1.70 5.72 5.60 Ash ••••••••••••••••g 0.43 1 0.56 0.86 1.93

~ Minerals: Minerals:~ calciun •••••••••••mg 58 1 78 263 258 Calcium•••••••••••mg 13 1 17 26 58

Iron ••••••••••••••mg 2.26 1 3.05 10.26 10.05 Iron ••••••••••••••mg 0.21 1 0.27 0.42 0.94It'1agnesium •••••••••mg 86 1 116 390 382 Magnesium•••••••••mg 12 1 16 24 54Phospmrus ••••••••mg 32 1 43 145 142 Phospoorus ••••••••mg 27 1 35 54 121Ibtassium •••••••••mg 549 1 741 2492 2440 Fbtassiun•••••••••mg 175 1 228 350 786Sodium ••••••••••••mg 179 1 242 813 796 Sodium••••••••••••mg 1 1 1 2 4

Vitamins: Vitamins:Ascorbic acid •••••mg 7.00 1 9.45 31.78 31.12 Ascorbic acid •••••mg 11.10 1 14.43 22.20 49.85'Ihiamin •••••••••••mg 0.056 1 0.076 0.254 0.249 Thiamin •••••••••••11\9 0.020 1 0.026 0.040 0.090Ritoflav in ••••••••mg 0.112 1 0.151 0.508 0.498 Ril:x>flav in ••••••••mg 0.052 1 0.068 0.104 0.234Niacin ••••••••••••mg 0.310 1 0.418 1.407 1.378 Niacin ••••••••••••mg 0.460 1 0.598 0.920 2.066Vi tam in A•••••••••RE 299 404 1357 1329 Vitamin A•••••••••RE 6 8 12 27

••••••••• IU 2987 1 4032 13561 13278 ••••••••• IU 55 1 72 110 247

(E) 1st rornrron measure: 1 cup, 1 inch pieces = 135 grams(F) 2nd corroron measure: 1 p::>und = 454 grams

(E) 1s t COIl'UTOn measure: 1 cup, 1/8 inch sl ices = 130 grams(F) 2nd carm::>n measure: wtx>le, 4 x 2 3/4 inch dianeter = 200 grams

vitamin vallES are from a different sanple lot and have been adjustedto the lTDisture content smwn.

RaW and cooked values for proximate, calciun, pmsprorus and iron arefrom different sample lots.

vitamin, s:XIium, p::>tassiun and magnesiun values are from differentsample lots and have been adjusted to the roc>isture content smwn.

O1ayote, cookedSechium edule

Item 00. 01-<l67 C1rysanthemun, garland, rawO1rysanthemun coronariun

Item 00. 01-068

ltnolI1t in 100 grans,ed ible fOrtion


JIromt in ediblefOrtion of cannonmeasures of food

ltnomt in 100 grams,edible fOrtion

Iefuse: 4 %cores

~LI1t in ediblefOrtion of 1 };X)ll1dfood as purchased

300 g25 9


AIromt in ediblefOrtion of cannonmeasures of food

Numberof

samples

Standarderror

MeanNutrients & ll1i ts

Refuse: 1 %stemsseeds

ltnolI1t in ed iblefOrtion of 1 fOlI1dfood as p,rrchased

454 9160 9

N..Jmberof

samples

Standarderror

MeanNutrients & ll1i ts

-----A-------B-----C------D--------E------F----------G--- -----A---------B------C-------D--------E--------F-----------G----

Proximate: Proximate:Water ••••••••••••••g 93.43 1 149.49 424.17 419.56 Water ••••••••••••••g 94.01 1 23.50 282.03 409.37Energy••••••••••kcal Energy ••••••••••kcal 15 4 45 65

••••••••••••kJ ••••••••••••kJ 63 16 189 274Protein(6.25) ••••••g 0.62 1 0.99 2.81 2.78 Protein(6.25) ••••••g 1.78 1 0.44 5.34 7.75Lipid(fat) •••••••••g Lipid (fat) •••••••••g 0.12 1 0.03 0.36 0.52cart:x:>hydrate •••••••g cart:x:>hydrate •••••••g 2.78 0.70 8.34 12.11Fiber ••••••••••••••g 0.58 1 0.93 2.63 2.60 Fiber ••••••••••••••g 0.76 1 0.19 2.28 3.31Ash ••••••••••••••••g 0.38 1 0.61 1.73 1.71 Ash ••••••••••••••••g 1.31 1 0.33 3.93 5.70


~calciun•••••••••••mg 13 1 21 59 58 calcium •••••••••••mg 40 1 10 120 174Iron ••••••••••••••mg 0.22 1 0.35 1.00 0.99 Iron ••••••••••••••mg 3.60 1 0.90 10.80 15.68Magnesium •••••••••mg 12 1 19 54 54 Magnesium•••••••••mg 14 1 4 42 61ptx) sph:>rus ••••••••mg 29 1 46 132 130 Ftospoorus ••••••••mg 45 1 11 135 196R:>tassium •••••••••mg 173 1 277 785 777 R:>tassium •••••••••mg 460 1 115 1380 2003SJdill1l••••••••••••mg 1 1 2 5 4 Sodium••••••••••••mg 42 1 10 126 183

Vitamins: Vitamins:Ascorbic acid •••••mg 6.30 1 10.08 28.60 28.29 Ascorbic acid •••••mg 29.80 1 7.45 89.40 129.77'1l1iamin •••••••••••mg 0.017 1 0.027 0.077 0.076 'l1liamin •••••••••••mg 0.025 1 0.006 0.075 0.109Rit:x:>flav in .•••.•••mg 0.051 1 0.082 0.232 0.229 Rit:x:>flav in ••••••••mg 0.180 1 0.045 0.540 0.784Niacin ••••••••••••mg 0.220 1 0.352 0.999 0.988 Niacin ••••••••••••mg 0.690 1 0.172 2.070 3.005Vitamin A•••••••••RE 8 13 36 36 Vitamin A••••••••• RE 1182 296 3546 5147

••••••••• IU 78 1 125 354 350 ••••••••• IU 11816 1 2954 35448 51453

(E) 1st cx:mron measure: 1 cup, 1/8 inch slices = 160 grams(F) 2nd cx:mron measure: 1 fOmd = 454 grams

(E) 1st romnon measure: 1 cup, 2 inch le03ths = 25 grams(F) 2nd romnon measure: 1 bmch, 8 inch le03ths = 300 grams

vitamin values are fran a different sanple lot am have been crljustErlto the moisture content srown.

Raw and cxx>ked values for proximate, calciun, prosph:>rus aoo iron arefran different sanple lots.

Vitamin, !:Odium, fOtassiun and magnesiun values are fran differentsample lots and are crljusted to the moisture content srown.

Chrysanthemun, garland, CCX)kedChrysanthemLml coronariun

Item 00. 01-069 Cbrn, rawZea mays

Item 00. 01-070

Proomt in 100 grams,ed ible rortion


Arromt in ediblerortion of COITUTDnmeasures of food

Proount in 100 grams,ed ible rortion

Iefuse: 55 %huskscobs

AmoLU1t in ediblep:> rtion 0 f 1 IX> mdfood as PUrchased

130 9

Arrount in ediblerortion of camronmeasures of food


155 9

Nurnberof

samples

Standarderror

MeanNutrients & LU1its

Refuse: 4 %cores

Arrount in ediblep:>rtion of 1 IX>mdfood as purchased

454 9100 9

Numberof

samples

Standarderror

~an

Nutrients & mi ts

------A------------B--------c--------D-----------E---------F---------------G---- --------A-------------B--------e--------D-----------E---------F---------------G------

Proximate: Proximate:Water ••••••••••••••g 92.49 1 92.49 419.90 402.75 Water ••••••••••••••g 74.84 1 116.00 97.29 152.76Energy ••••••••••kcal 20 20 91 87 Energy ••••••••••kcal 86 133 112 176

••••••••••••kJ 84 84 381 366 ••••••••••••kJ 360 558 468 735Protein (6.25) ••••••g 1.64 1 1.64 7.45 7.14 Protein( 6.25) ••••••g 3.54 1 5.49 4.60 7.23Lipid(fat) •••••••••g 0.09 1 0.09 0.41 0.39 Lipid (fat) •••••••••g 0.64 1 0.99 0.83 1.31Cartohydrate •••••••g 4.31 4.31 19.57 18.77 Cartohydrate •••••••g 20.27 31.42 26.35 41.38Fiber ••••••••••••••g 1. 16 1 1.16 5.27 5.05 Fiber ••••••••••••••g 0.62 1 0.96 0.81 1.27Ash ••••••••••••••••g 1.47 1 1.47 6.67 6.40 Ash •••••.••••••••••g 0.71 1 1. 10 0.92 1.45


UO CalciLml •••••••••••rng 69 1 69 313 300 Calcium •••••••••••rng 2 1 3 3 4Iron ••••••••••••••mg 3.74 1 3.74 16.98 16.29 Iron ••••••••••••••rng 0.33 1 0.51 0.43 0.67MagnesiLml •••••••••rng 18 1 18 82 78 Mag nes i um ••••••.••rng 35 1 54 46 71PhosphJrus ••••••••rng 43 1 43 195 187 ProsphJrus ••••••••rng 99 1 153 129 202R:>tassium •••••••••mg 569 1 569 2583 2478 R:>tassiLml •••••••••rng 217 1 336 282 44?SOdiLml ••••••••••••mg 53 1 53 241 231 Sodium ••••••••••••rng 3 1 5 4 6

Vitamins: Vitamins:Ascorbic acid •••••rng 7.30 1 7.30 33.14 31.79 Ascorb ic acid •••••rng 15.90 1 24.64 20.67 32.46'Thiamin •••••••••••mg 0.021 1 0.021 0.095 0.091 'Thiamin •••••••••••rng 0.177 1 0.274 0.230 0.361Riooflav in ••••••••rng 0.160 1 0.160 0.726 0.697 Riooflav in ••••••••mg 0.131 1 0.203 0.170 0.267Niacin ••••••••••••rng 0.720 1 0.720 3.269 3.135 Niacin ••••••••••••rng 2.020 1 3.131 2.626 4.123Vitamin A••••••••• RE 505 505 2293 2199 Vitamin A••••••••• RE 2 3 3 4

••••••••• IU 5051 1 5051 22932 21995 ••••••••• ID 25 1 39 32 51

(E) 1st CXJIllITOn measure: 1 cup, 2 inch lergths = 100 grams(F) 2nd c.unrron measure: 1 IX>und = 454 grams

(E) 1st a:mron measure: 1 cup, kernels = 155 grams(F) 2nd canrron measure: 1 ear, 8 x 2 1/2 inch dicmeter = 130 grams

Raw and cooked values for proximate, calciun, phJsphJrus and iron arefrom different sample lots.

Vitamin, rodium, rotassiun and magnesiun values are fran differentsample lots and have been adjusted to the moisture content shJwn.

Corn, cookedZea mays

Item 00. 01-071 Cowpeas, green PJds, rawVigna sinensis

Item 00. 01-072

hnount in 100 grams,ed ible };Ortion


hnount in edible};Ortion of canrronmeasures of food

Arrount in 100 grams,ed ible };Ortion

R=fuse: 3 %ems

.mcll1t in edible};Ortion of 1 p:H.lldfcxJd as purchased

65 995 9


Arromt in edible};Ortion of canrronmeasures of food

Numberof

samples

Standarderror


R=fuse: 55 %huskscobs

hnount in ed ible};Ortion of 1 PJll1dfood as purchased

454 9165 9

~ber

ofsamples

Standarderror


--------A---------B-------{:--------D---------E-------F---------~-- -------A-------------B-------c------D-----------E-------F-----------~----

Proximate: Proximate:Water ••••••••••••••g 68.57 1 113.14 311.31 139.97 Water ••••••••••••••g 88.96 0.13 3 84.51 57.82 391.42Energy••••••••••kcal 112 185 508 229 Energy••••••••••kcal 34 32 22 150

••••••••••••kJ 469 774 2129 957 ••••••••••••kJ 142 135 92 625PrOtein( 6.25) ••••••g 3.29 1 5.43 14.94 6.72 Protein(6.25) ••••••g 3.05 0.08 3 2.90 1.98 13.42Lipid (fat) •••••••••g 1. 22 1 2.01 5.54 2.49 Lipid(fat) •••••••••g 0.13 0.04 3 0.12 0.08 0.57Cartohydrate •••••••g 26.21 43.25 118.99 53.50 cartohydrate •••••••g 7.13 6.77 4.63 31.37Fiber ••••••••••••••g 0.60 1 0.99 2.72 1.22 Fiber ••••••••••••••g 1.40 0.08 3 1.33 0.91 6.16Ash ••••••••••••••••g 0.71 1 1.17 3.22 1.45 Ash ••••••••••••••••g 0.73 0.03 3 0.69 0.47 3.21


~ Calcium •••••••••••mg 3 1 5 14 6 calcium•••••••••••mg 44 9 3 42 29 194Iron ••••••••••••••mg 0.48 1 0.79 2.18 0.98 Iron ••••••••••••••mg 0.81 2 0.77 0.53 3.56Magnesium•••••••••mg 39 1 64 177 80 Magnesium •••••••••mg 40 1 38 26 176PhJ spoorus ••••••••mg 103 1 170 468 210 I?tx:>sph::>rus ••••••••mg 60 4 3 57 39 264R:ltassium •••••••••mg 260 1 429 1180 531 Ibtassium•••••••••mg 314 1 298 204 13829::>dium••••••••••••mg 4 1 7 18 8 Sodium••••••••••••mg 4 1 4 3 18

Vitamins: Vitamins:Ascorbic acid •••••mg 15.50 1 25.58 70.37 31.64 Ascorbic acid •••••mg 22.00 1 20.90 14.30 96.80'Ihiamin •••••••••••mg 0.199 1 0.328 0.903 0.406 'Ih iamin •••••••••••mg 0.132 1 0.125 0.086 0.581Ritoflav in ••••••••mg 0.164 1 0.271 0.745 0.335 Ritoflav in ••••••••mg 0.085 1 0.081 0.055 0.374Niacin ••••••••••••mg 2.690 1 4.438 12.213 5.491 Niacin ••••••••••••mg 0.910 1 0.864 0.592 4.004Vitamin A••••••••• RE 8 13 36 16 Vi tam in A••••••••• RE 76 72 49 334

••••••••• IU 83 1 137 377 169 ••••••••• IU 763 1 725 496 3357

(E) 1st comrron measure: 1 cup, kernels = 165 grams(F) 2nd canrron measure: 1 p:>und = 454 grams

(E) 1s t a:::nm:m measure: 1 cup, 1 1/2 inch len:J ths = 95 grams(F) 2nd canrron measure: 6 mediun, 11 inch len:Jths = 65 grams

Vitamin valleS are fran a different sanple lot am have been adjustedto the rroisture content sh::>wn.

Raw and exx>ked values for proximate, calciun, ph::>sph::>rus and iron arefran different sanple lots.

Vitamin, s:xHum, PJtassiun and magnesiun values are fran different sanplelots and have been adjusted to the moisture content sh::>wn.

Cowpeas, green fOds, cookedvigna sinensis

Item ro. 01-073 Cowpeas, leafy tips, rawVigna sinensis

Item roo 01-074

linoll1t in 100 grams,ed ible p:>rtion


linotnt in ediblep:>rtion of cannonmeasures 0 f food

linolI1t in 100 grams,ed ible p:>rtion

~fuse: 48 %tough stanslealles

Amotnt in ed iblep::>rtion of 1 p::>U1dfood as purchased

30 936 9

ApProximatemeasures & weights

Arount in ediblep:>rtion of COOlJIDnmeasures 0 f food

Numberof

samples

Standarderror


~fuse: 3 %ems

linoll1t in ediblep:>rtion of 1 p:>lI1dfood as p.rrchased

454 995 9

N..Jmberof

samples

Standarderror


-----A---------B------<:-----D-------E------F---------~- -----A---------B-------<:--------D---------E------F---------------G---


••••••••••••kJ 130 124 590 572 ••••••••••••kJ 88 32 26 208Protein (6.25) ••••••g 2.41 1 2.29 10.94 10.60 Protein(6.25) ••••••g 3.40 1 1.22 1.02 8.02Lipid (fat) •••••••••g 0.16 1 0.15 0.73 0.70 Lipid (fat) •••••••••g 0.20 1 0.07 0.06 0.47Carl:x>hydrate •••••••g 6.80 6.46 30.87 29.92 Carl:x>hydrate •••••••g 3.15 1.13 0.94 7.43Fiber ••••••••••••••g 1.61 1 1.53 7.31 7.08 Fiber ••••••••••••••g 1.30 1 0.47 0.39 3.07Ash ••••••••••••••••g 0.75 2 0.71 3.40 3.30 Ash ••••••••••••••••g 1.05 1 0.38 0.32 2.48

~ Minerals: Minerals:Ql Calcilln•••••••••••mg 35 1 33 159 154 Calcium•••••••••••mg 52 1 19 16 123

Iron ••••••••••••••rng 0.88 2 0.84 4.00 3.87 Iron ••••••••••••••Ing 1.63 1 0.59 0.49 3.84Magnesium•••••••••rng 38 1 36 173 167 Magnesium•••••••••Ing 33 12 10 78Ftx>sphorus ••••••••Ing 57 1 54 259 251 :tJtx)sphorus ••••••••rng 76 1 27 23 179Fbtassium•••••••••mg 284 1 270 1289 1250 Fbtassium•••••••••mg 346 1 125 104 816Sodium••••••••••••rng 5 1 5 23 22 Sodium••••••••••••mg 5 2 2 12

Vitamins: Vitamins:Ascorbic acid •••••rng 13.00 1 12.35 59.02 57.20 Ascorbic acid •••••rng 26.00 1 9.36 7.80 61.33'Ihiamin •••••••••••rng 0.122 1 0.116 0.554 0.537 'Ihiamin •••••••••••rng 0.251 1 0.090 0.075 0.592Ril:x>flav in ••••••••Ing 0.092 1 0.087 0.418 0.405 Riboflall in ••••••••Ing 0.124 1 0.045 0.037 0.292Niacin ••••••••••••Ing 0.810 1 0.770 3.677 3.564 Niacin ••••••••••••Ing 0.800 , 0.288 0.240 1.887Vitamin A••••••••• RE 126 120 572 554 Vitamin A••••••••• RE 84 30 25 198

••••••••• IU 1264 1 1201 5739 5561 ••••••••• IU 844 1 304 253 1991

(E) , s t cnmron measure: 1 cup, 1 1/2 inch 1erg ths = 95 grams(F) 2nd cnmron measure: 1 p::>und = 454 grams

(E) 1st cnmron measure: 1 clip, 1 inch lengths = 36 grams(F) 2nd cx:xnm::>n measure: 6 leafy tips, 9 inch lergths = 30 grams

vitamin values are fran a different sample lot and have been crljustedto the roisture content srown.

Raw and CXX)ked values for proximate, calcim, pmsprorus and iron arefrom different sample lots.

Vitamin, rodium, p::>tassiun and magnesiun values are fran differentsample lots and have been crljusted to the moisture content srown.

Cowpeas, leafy tips, cookedvigna sinensis

Item roo 01-075 Cowpeas, seeds, rawVigna sinensis

Item 00. 01-076

1m:>unt in 100 grams,ed ible p::>rtion


1m:>unt in ediblep::>rtion of cannonmeasures of food

1m:>l11t in 100 grams,ed ible p::>rtion

Iefuse: 72 %p:>ds

JImount in ediblep:>rtion of 1 p:>mdfood as purchased

454 9


lm:>unt in ediblep::>rtion of cannonmeasures of food

140 9

N.Jmberof

samples

Standarderror


lEfuse: 48 %tou;Jh stemslealTes

1m:>mt in ediblep::>rtion of 1 p:>mdfood as purchased

454 g55 9

t-bnberof

samples

Starrlarderror

MeanNutrients & l11its

------A---------B------C------D-------E------F--------G--- ------A-------·---B-------c-------D-------E------F-------~-----


••••••••••••kJ 92 51 418 217 ••••••••••••kJ 490 686 2225 622PrOtein( 6.25) ••••••g 4.67 1 2.57 21.20 11.02 Protein (6.25). ~ ••••g 8.20 1 11.48 37.23 10.41Lipid(fat) •••••••••g 0.10 1 0.06 0.45 0.24 Lipid ( fat) •••••••••g 0.36 1 0.50 1.63 0.46Caroohydrate •••••••g 2.80 1.54 12.71 6.60 Caroohydrate •••••••g 21.04 29.46 95.52 26.72Fiber ••••••••••••••g 2.62 1 1.44 11.89 6.18 Fiber ••••••••••••••g 1.70 1 2.38 7.72 2.16Ash ••••••••••••••••g 1.13 1 0.62 5.13 2.67 Ash ••••••••••••••••g 1.24 1 1.74 5.63 1.57

~ Minerals: Minerals:(1) Calcium•••••••••••mg 69 1 38 313 163 Calcium•••••••••••mg 26 1 36 118 33

Iron ••••••••••••••mg 1.09 1 0.60 4.95 2.57 Iron ••••••••••••••mg 2.05 1 2.87 9.31 2.60Magnesium•••••••••mg 62 1 34 281 146 Magnesium•••••••••mg 75 1 105 340 95FtDspmrus ••••••••mg 42 1 23 191 99 Pi'Dsptorus ••••••••mg 143 1 200 649 182RJtassium•••••••••mg 351 1 193 1594 828 RJtassium•••••••••mg 669 1 937 3037 850Sodium••••••••••••mg 40 1 22 182 94 S:>dium ••••••••••••mg 5 1 7 23 6

Vitamins: Vitamins:Ascorbic acid •••••mg 20.00 1 11.00 90.80 47.17 Ascorbic acid •••••mg 28.70 1 40.18 130.30 36.45'Ihiamin •••••••••••mg 0.233 1 0.128 1.058 0.550 'Ihiamin •••••••••••mg 0.363 1 0.508 1.648 0.461Riooflav in ••••••••mg 0.140 1 0.077 0.636 0.330 RiboflaIT in ••••••••mg 0.116 1 0.162 0.527 0.147Niacin ••••••••••••mg 0.890 1 0.490 4.041 2.099 Niacin ••••••••••••mg 2.060 1 2.884 9.352 2.616Vitamin A••••••••• RE 130 72 590 307 Vitamin A••••••••• RE 12 17 54 15

••••••••• IU 1295 1 712 5879 3055 ••••••••• IU 117 1 164 531 149

(E) 1st cxmron measure: 1 cup, 1 inch lerl3ths, lightly packed = 55 grams(F) 2nd ccmrron measure: 1 p:>und = 454 grams

(E) 1s t comrron measure: 1 cup = 140 grams(F) 2nd comrron measure: 1 FOund = 454 grams

Vitamin values are fran a different sample lot and have been adjustedto the rroisture content sh:::>wn.

Raw and (XX)ked values for proximate, calciun, ph:::>sph:::>rus am iron arefran different sanple lots.

Vitamin, ooCliurn, p::>tassiun and rnagnesiun values are fran differentsample lots and have been adjusted to the moisture content smwn.

Cowpeas, seeds, cookedvigna sinensis

Item m. 01-{)77 Cucunber, pared, rawCucunis sativus

Item ro. 01-{)78

150 9 454 9

----A------B---~----_D_----E------F--------__G__---

Jlmoll1t in 100 grans,edible IDrtion

-----A-------B------e-----D-----E-----F----------G _

Jlm:>lI1t in 100 grams,ed ible IDrtion

Iefuse: 12 %parirgsends

~lI1t in eo iblep:>rtion of 1 p:>lI1dfood as p..Irchased


65 9 230 g

Jm>lI1t in edibleIDrtion of comrronmeasures of food

tbnberof

samples

Standarderror


Iefuse: 72 %IDds

Jlm:>lI1t in edibleIDrtion of 1 p:>undfood as purchased


Jlmoll1t in edibleIDrtion of cannonmeasures of food

tbnberof

samples

Stamarderror



••••••••••••kJ 397 596 1802 504 ••••••••••••kJ 50 32 115 200Protein(6.25) ••••••g 7.58 1 11.37 34.41 9.63 Protein( 6. 25) ••••••g 0.63 1 0.41 1.45 2.51Lipid(fat) •••••••••g 0.36 1 0.54 1.63 0.46 Lipid(fat) •••••••••g 0.03 1 0.02 0.07 0.12Carl:x:>hydrate •••••••g 16.04 24.06 72.82 20.37 Carl:x:>hydrate •••••••g 2.85 1.85 6.56 11.38Fiber ••••••••••••••g 1.94 1 2.91 8.81 2.46 Fiber ••••••••••••••g 0.30 1 0.20 0.69 1.20Ash ••••••••••••••••g 1.44 1 2.16 6.54 1.83 Ash ••••••••••••••••g 0.43 1 0.28 0.99 1.72

~ Minerals: Minerals:-J Calcium•••••••••••rng 21 1 32 95 27 Calcium•••••••••••rng 14 1 9 32 56

Iron••••••••••••••rng 2.04 1 3.06 9.26 2.59 Iron ••••••••••••••rng 0.13 1 0.08 0.30 0.52Magnesiun •••••••••rng 63 1 94 286 80 Magnesium•••••••••rng 14 1 9 32 56Ftx>spmrus ••••••••rng 182 1 273 826 231 Ftx>sptx:>rus ••••••••rng 24 1 16 55 96IOtassium•••••••••rng 556 1 834 2524 706 R>tassium•••••••••rng 233 1 151 536 930SOdiun••••••••••••rng 3 1 4 14 4 Sodium••••••••••••rng 4 1 8 3 9 16

vitanins: Vitamins:Ascorbic acid •••••rng 17.60 1 26.40 79.90 22.35 Ascorbic acid •••••rng 11.60 1 7.54 26.68 46.30'Ihiamin •••••••••••rng 0.245 1 0.368 1.112 0.311 '1l1iamin •••••••••••mg 0.015 1 0.010 0.034 0.060Ril:x:>flav in ••••••••rng 0.105 1 0.158 0.477 0.133 Riboflav in ••••••••rng 0.022 1 0.014 0.051 0.088Niacin ••••••••••••rng 1.530 1 2.295 6.946 1.943 Niacin ••••••••••••rng 0.160 1 0.104 0.368 0.639Vitamin A••••••••• RE 8 12 36 10 Vi tan in A•••••••••RE 6 4 14 24

••••••••• IU 77 1 116 350 98 ••••••••• IU 57 1 37 131 228

(E) 1st a::mron measure: 1 cup = 150 grams(F) 2nd a::mron measure: 1 p:>und = 454 grams

(E) 1st a::mron measure: 6 slices, 1/8 x 2 inch dianeter = 65 grans(F) 2nd cntIIIDn measure: wmle, 7 1/4 x 2 inch dianeter = 230 grams

Vitamin values are fran a different semple lot and have been adjustedto the rroisture content smwn.

Raw and cooked values for proximate, calciun, pmspmrus am ironare fran a different semple lot.

Vitanin, s:>dium, p:>tassiun and magnesiun values are fran differentsample lots am have been adjusted to the moisture content smwn.

CucLtnber, kim cheeeucunis sativus

------------------

Item 00. 01-079 Cuclltlber, sal t pickledCucunis sativus

Item roo 01-080

1m:>lI'lt in 100 grams,ed ible };Ortion

lm:>lI'lt in 100 grams,ed ible };Ortion

Nutrients & lI'litsMean Standard

errortbnber

ofsamples

1m:>unt in edible};Ortion of cannonmeasures of food


25 9 454 9

1m:>lI'lt in edible};Ortion of 1 p:>lI'ldfood as p.trchased

Iefuse: 42 %liquidseedsseas::minJs

Nutrients & \.J1i tsMean Standard

errorNumber

ofsamples

hrount in edible};Ortion of COl'I'lTOnmeasures of food


80 9 28 9

Arro\.J1t in edible};Ortion of 1 p:>\.J1dfood as purchased

Pefuse: 8 %liquid

-----A---------B----~-----_D__-----E------F--------_G___- ---A-------B-------c--------D---------E---------F------------~---


••••••••••••kJ 88 22 400 232 ••••••••••••kJ 71 57 20 296Protein{ 6.25) ••••••g 1.12 1 0.28 5.08 2.95 Protein{6.25) ••••••g 0.72 2 0.58 0.20 3.00Lipid{fat) •••••••••g 0.14 1 0.04 0.64 0.37 Lipid (fat) •••••••••g 0.24 2 0.19 0.07 1.00cartx:>hydrate •••••••g 4.77 1.19 21.66 12.55 cartx:>hydrate •••••••g 3.67 2.94 1.03 15.32Fiber ••••••••••••••g 0.66 1 0.16 3.00 1.74 Fiber ••••••••••••••g 0.62 2 0.50 0.17 2.59Ash ••••••••••••••••g 3.24 1 0.81 14.71 8.52 Ash ••••••••••••••••g 1.94 2 1.55 0.54 8.10

~ Minerals: Minerals:00 calciLDn•••••••••••mg 9 1 2 41 24 calciLDn•••••••••••mg 16 1 13 4 67

Iron ••••••••••••••mg 0.42 1 0.10 1.91 1.10 Iron ••••••••••••••mg 0.28 1 0.22 0.08 1.17MagnesiLDn •••••••••mg 8 1 2 36 21 MagnesiLDn•••••••••mg 11 1 9 3 46FOOsprorus ••••••••mg 13 1 3 59 34 Ph:>sprorus ••••••••mg 19 1 15 5 79R)tassiLDn•••••••••mg 117 1 29 531 308 R)tassiLDn•••••••••mg 178 2 142 50 743SOdiLDn ••••••••••••mg 1021 1 255 4635 2686 SodiLDn••••••••••••mg 729 1 583 204 3042

Vitamins: Vitamins:Ascorbic ac id •••••mg 3.50 1 0.88 15.89 9.21 Ascorbic acid •••••mg 1.80 1 1. 44 0.50 7.51'Thiamin •••••••••••mg 0.033 1 0.008 0.150 0.087 Thiamin •••••••••••mg 0 1 0 0 0Riboflav in ••••••••mg 0.030 1 0.008 0.136 0.079 Riboflav in ••••••••mg 0.01.1 1 0.009 0.003 0.046Niacin ••••••••••••mg 0.460 1 0.115 2.088 1.210 Niacin ••••••••••••mg 0 1 a a aVitamin A••••••••• RE 6 2 27 16 Vitamin A••••••••• RE a a 0 0

••••••••• IU 55 1 14 250 145 ••••••••• IU a 1 a 0 0

(E) 1st (X)f[lI'[On measure: 3 pieces, 1 inch cubes = 25 grams(F) 2nd (X)f[lI'[On measure: 1 };Ound = 454 grams

Vitamin values are fran a different sample lot am have been adjustedto the rroisture content srown.

(E) 1st corrnron measure: half, 6 x 1 1/2 inch diameter = 80 grams(F) 2nd corrnron measure: 1 ounce = 28 grams

Vitamin values are from a different sample lot and have been adjustedto the rroisture content srown.

Daikon, rawRaphanus sativus v ar. lorg ipinnatus

Item ro. 01-081 Da ikon, cookedRaphanus sativus var. lorg ipinnatus

Item ro. 01-082

AIrount in 100 grams,ed ible tnrtion


AIroun t in ed ibletnrtion of cannonmeasures of food

AIrount in 100 qrams,ed ible tnrtion

Refuse: 21 %topsparin;s

Prnount in ed iblefOrtion of 1 p:>undfood as purchased

454 9

AIrount in edibletnrtion of cannonmeasures a f food


145 9

Numberof

samples

Standarderror


Refuse: 21 %topsparings

AIrount in edibletnrtion of 1 tnundfood as purchased

88 9125 9

N.Imberof

samples

Standarderror


--------A-------------B-------c---------D-------E-------F------------G---- -------A--------------B---------c----------D----------E---------F------------G----


••••••••••••kJ 71 89 62 254 ••••••••••••kJ 71 103 322 254Protein (6.25) ••••••g 0.87 1 1.09 0.77 3.12 Prate in( 6.25) ••••••g 0.67 1 0.97 3.04 2.40Lipid (fat) •••••••••g 0.03 1 0.04 0.03 0.11 Lipid (fat) •••••••••g 0.15 1 0.22 0.68 0.54Caroohydrate •••••••g 3.67 4.59 3.23 13.15 Caroohydrate •••••••g 3.59 5.21 16.30 12.86Fiber ••••••••••••••g 0.64 1 0.80 0.56 2.29 Fiber ••••••••••••••g 0.49 2 0.71 2.22 1. 76Ash ••••••••••••••••g 0.58 1 0.72 0.51 2.08 Ash ••••••••••••••••g 0.62 1 0.90 2.81 2.22


~ Calcium•••••••••••mg 23 1 29 20 82 Calcium •••••••••••mg 17 1 25 77 61Iron ••••••••••••••mg 0.50 1 0.62 0.44 1.79 Iron ••••••••••••••mg 0.15 1 0.22 0.68 0.54Magnesium•••••••••mg 10 1 12 9 36 Magnesium •••••••••mg 9 1 13 41 32Phospoorus ••••••••mg 22 2 28 19 79 Phospoorus ••••••••mg 24 1 35 109 86R::>tassiun •••••••••mg 285 1 356 251 1021 R::>tassium •••••••••mg 285 1 413 1294 1021Sodium••••••••••••mg 18 5 9 22 16 65 Sodium ••••••••••••mg 13 1 19 59 47

vitamins: Vitamins:Ascorbic acid •••••mg 23.90 1.20 3 29.88 21.03 85.64 Ascorb ic acid •••••mg 15.50 1 22.48 70.37 55.54'Ihiamin •••••••••••mg 0.023 1 0.029 0.020 0.082 Thiamin •••••••••••mg 0 1 0 0 0Riooflav in ••••••••mg 0.031 1 0.039 0.027 0.111 Ritoflav in ••••••••mg 0.024 1 0.035 0.109 0.086Niacin ••••••••••••mg 0.210 1 0.262 0.185 0.753 Niacin ••••••••••••mg 0.150 1 0.218 0.681 0.538Vitamin A••••••••• RE 0 0 0 0 Vitamin A••••••••• RE 0 0 0 0

. ....•... m 0 1 0 0 0 ••••••••• IU 0 1 0 0 0

(E) 1st oomrron measure: 1 cup, 3/4 inch cubes = 125 grams(F) 2nd canm:m measure: 10 slices, 1/8 x 2 inch diemeter = 88 grams

(E) 1st oomrron measure:. 1 cup, 3/4 inch cubes = 145 grams(F) 2nd oomrron measure: 1 fOund = 454 grams

Vitamin, rodium, tntassiun and magnesiun values are fran differentsample lots and have been adjustErl to the moisture content soown.

Vitamin values are fran different semple lots and have been adjustedto the moisture content soown.

Raw and cooked values for proximate, calciun, plx>sph:>rus and iron arefran different semple lots.

Daikon, dried (Japan)Raphanus sativus v ar. long ipinnatus

Item no. 01-083 Daikon, sal t pickledRaphanus sativus var. longipinnatus

Item 00. 01-084

lIIroll1t in 100 grams,edible p:>rtion


Arrount in ediblep:>rtion of cannonmeasures of food

Arroll1t in 100 grams,edible p:>rtion

Refuse: 7 %liquid

Amomt in edibiap:>rtion of 1 p::>mdfood as purchased

28 975 9


Arrount in ed iblep:>rtion of comnonmeasures of food

Numberof

samples

Standarderror


IEfuse: 0 %

JIrnomt in ediblep:>rtion of 1 {X)undfood as purchased

57 930 9

N.1mberof

samples

Standarderror


------A-------------B-------c--...,.-----D--------E-------F----------43---- -------A-----------B--------c-------D------E-------F----------~---


••••••••••••kJ 1155 346 658 5239 ••••••••••••kJ 79 59 22 333Protein( 6.25) ••••••g 7.90 1 2.37 4.50 35.83 Protein(6.25) ••••••g 0.89 1 0.67 0.25 3.75Lipid (fat) •••••••••g 0.72 1 0.22 0.41 3.27 Lipid (fat) •••••••••g 0.31 1 0.23 0.09 1.31Carl:x>hydrate •••••••g 64.54 19.36 36.79 292.75 Carl:x>hydrate •••••••g 3.50 2.62 0.98 14.76Fiber ••••••••••••••g 8.37 1 2.51 4.77 37.97 Fiber ••••••••••••••g 0.47 1 0.35 0.13 1.98Ash ••••••••••••••••g 8.33 1 2.50 4.75 37.78 Ash ••••••••••••••••g 2.92 1 2.19 0.82 12.32

Ql Minerals: Minerals:

0 calciun•••••••••••rng 629 1 189 359 2853 Calcium•••••••••••rng 28 1 21 8 118Iron ••••••••••••••rng 6.73 1 2.02 3.84 30.53 Iron ••••••••••••••rng 0.23 1 0.17 0.06 0.97Magnesium •••••••••rng 170 1 51 97 771 Magnesium•••••••••rng 8 1 6 2 34Phosplnrus ••••••••rng 204 1 61 116 925 Ftx:>sprorus ••••••••rng 31 1 23 9 131R:>tassium•••••••••rng 3494 1 1048 1992 15849 R:>tassium•••••••••rng 333 1 250 93 1405S::>dium••••••••••••rng 278 1 83 158 1261 Sodium••••••••••••rng 789 1 592 221 3328

Vitamins: Vitamins:Ascorbic acid •••••rng 0 1 0 0 0 Ascorbic acid •••••rng 0 1 0 0 0'll1iamin •••••••••••mg 0.280 1 0.084 0.160 1.270 '1tliamin •••••••••••rng 0.014 1 0.010 0.004 0.059Ril:x>flav in ••••••••rng 0.700 1 0.210 0.399 3.175 RibJflav in ••••••••rng 0.020 1 0.015 0.006 0.084Niacin ••••••••••••rng 3.500 1 1.050 1.995 15.876 Niacin••••••••••••rng 0.190 1 0.142 0.053 0.802Vitamin A•••••••••RE 0 0 0 0 Vitamin A•••••••••RE 0 0 0 0

••••••••• IU 0 1 0 0 0 ••••••••• IU 0 1 0 0 0

(E) 1st ocmron measure: 1 cup, lightly packed = 30 grams(F) 2nd ocmron measure: 2 ounces = 57 grams

(E) 1st a:mron measure: half,S 1/2 x 2 1/8 inch dicrneter = 75 grams(F) 2nd c:xxmon measure: 1 omce = 28 grams

vitcrnin vallES are fran a different sample lot am have been adjustedto the rroisture content srown.

Vitamin and tx"otein values are from different scrnple lots am havebeen a:3justed to the moisture content srown.

Daikon, takuanRaphanus sativus var. longipinnatus

Item no. 01-085 Daikon, greens, salt pickledRaphanus sativus var. long ipinnatus

Item 00. 01-086

AmolI1t in 100 grams,edible p::>rtion

Awr'oximatemeasures & weights

Amount in ediblep::>rtion of comrronmeasures of food

Amomt in 100 grans,ed ible p::>rtion

Refuse: 28 %liquidroot ems

krolI1t in ediblep::>rtion of 1 IOlI1dfood as purchased

28 9

Arrount in ediblep::>rtion of comnonmeasures of food

ApPrOximatemeasures & weights

120,g

Numberof

samples

Standarderror


Refuse: 0 %

AmolI1t in ediblep::>rtion of 1 IOlI1dfood as Purchased

28 950 9

Numberof

samples

Standarderror


----A-------B-----C-----D-----E------F--------~---- ------A---------B-----c------D------E-------F----------G----

Proximate: Proximate:water ••••••••••••••g 75.45 1 37.72 21.13 342.24 Water ••••••••••••••g 86.80 1 104.16 24.30 283.48Energy••••••••••kcal 79 40 22 358 Energy••••••••••kcal 32 38 9 105

••••••••••••kJ 331 166 93 1501 ••••••••••••kJ 136 163 38 444Protein (6. 25) ••••••g 0.64 1 0.32 0.18 2.90 Protein(6. 25) ••••••g 2.04 1 2.45 0.57 6.66Lipid (fat) •••••••••g 0.31 1 0.16 0.09 1.41 Lipid (fat) •••••••••g 0.12 1 0.14 0.03 0.39carl::x:>hydrate •••••••g 19.43 9.72 5.44 88.13 Caroohydrate •••••••g 7.44 8.93 2.08 24.30Fiber ••••••••••••••g 0.92 1 0.46 0.26 4.17 Fiber ••••••••••••••g 1.10 1 1.32 0.31 3.59Ash ••••••••••••••••g 4.17 1 2.08 1.17 18.92 Ash ••••••••••••••••g 3.60 1 4.32 1.01 11.76

c..rtMinerals: Minerals:

~Calcit.nn •••••••••••mg 17 1 8 5 77 Calcit.nn•••••••••••mg 74 1 89 21 242Iron ••••••••••••••mg 0.25 1 0.12 0.07 1.13 Iron ••••••••••••••mg 2.97 1 3.56 0.83 9.70Magnesit.nn •••••••••mg 11 1 6 3 50 Magnesit.nn•••••••••mg 26 1 31 7 85Phosphorus ••••••••mg 11 1 6 3 50 Plx>sphorus ••••••••mg 31 1 37 9 101Ibtassit.nn •••••••••mg 154 1 77 43 699 Ibtassit.nn •••••••••mg 344 1 413 96 1123SOdit.nn ••••••••••••mg 929 1 464 260 4214 SOdillTl ••••••••••••rng 1294 1 1553 362 4226

Vitamins: Vitamins:Ascorbic acid •••••mg 0 1 0 0 0 Ascorbic acid •••••rngThiamin •••••••••••mg 0.489 1 0.244 0.137 2.218 Thiamin •••••••••••rngRiooflav in ••••••••mg 0.037 1 0.018 0.010 0.168 Ril::x:>flav in ••••••••rngNiacin ••••••••••••mg 5.160 1 2.580 1.445 23.406 Niacin ••••••••••••rngVi tam in A••••••••• RE 0 0 0 0 Vitamin A••••••••• RE

••••••••• IU 0 1 0 0 0 ••••••••• IU

(E) 1st oomrron measure: whole, small, 5 x 1 3/8 inch dianeter = 50 grams(F) 2nd oomrron measure: 1 ounce = 28 grams

(E) 1st cx:mron measure: 1 cup, 1 inch lergths = 120 grams(F) 2nd cx:mron measure: 1 ounce = 28 grams

Vitamin, ~otein arrl ash values are fran different sanple lots amhave been crljusted to the moisture content shown; vitamin values arefran a bran-salt pickled lot.

~gplant, long, rawSolanun rreloll;3ena

Item 00. 01-087 Eggplant, long, cookedE'olanum melongena

Item 00. 01-088

lmount in 100 grams,edible IDrtion


Alrount in edibleIDrtion of camronmeasures of food

lmount in 100 arams,ed ible IDrtion

R?fuse: 3 %stemscalyxes

Alroll1t in ediblep::>rtion of 1 p:nndfood as purchased

454 995 9


lmount in edibleIDrtion of cannonmeasures of food

Numberof

samples

Standarderror


R?fuse: 3 %stemscalyxes

lmount in edibleIDrtion of 1 p::>undfood as purchased

100 985 9

NtmIberof

samples

Standarderror


------A----------B-----~------_D_------E-------F------------G--- -------A--------------B--------e----------D--------E---------F------------~-----

Proximate: Proximate:Water ••••••••••••••g 92.29 0.71 3 78.45 92.29 406.07 Water ••••••••••••••g 91.62 1 87.04 415.95 403.12Energy••••••••••kcal 25 21 25 110 Energy••••••••••kcal 28 27 127 123

••••••••••••kJ 105 89 105 462 ••••••••••••kJ 117 111 531 515Protein(6.25) ••••••g 1.26 0.07 3 1.07 1.26 5.54 Protein (6.25) ••••••g 0.98 1 0.93 4.45 4.31Lipid (fat) •••••••••g 0.17 0.06 3 0.14 0.17 0.75 Lipid(fat) •••••••••g 0.22 1 0.21 1.00 0.97Cartohydrate •••••••g 5.68 4.83 5.68 24.99 Cartohydrate •••••••g 6.68 6.35 30.33 29.39Fiber ••••••••••••••g 0.96 0.07 3 0.82 0.96 4.22 Fiber ••••••••••••••g 1.00 1 0.95 4.54 4.40Ash ••••••••••••••••g 0.60 0.04 3 0.51 0.60 2.64 Ash ••••••••••••••••g 0.50 1 0.48 2.27 2.20

c.Jl Minerals: Minerals:~ Calcium•••••••••••mg 10 1 3 8 10 44 Calcium•••••••••••mg 4 1 4 18 18

Iron ••••••••••••••mg 0.93 0.52 3 0.79 0.93 4.09 Iron ••••••••••••••mg 0.39 1 0.37 1.77 1.72Magnesium•••••••••mg 14 1 12 14 62 Magnesium•••••••••mg 14 1 13 64 62Phospmrus ••••••••mg 36 4 3 31 36 158 pmsprorus ••••••••rng 17 1 16 77 75R>tassium •••••••••mg 228 1 194 228 1003 R:>tassium •••••••••mg 227 1 216 1031 9999::>dium••••••••••••mg 3 0 11 3 3 13 E'odium••••••••••••mg 4 1 4 18 18

Vitamins: Vitamins:Ascorbic acid •••••rng 0 1 0 0 0 Ascorbic acid •••••rng 0 1 0 0 0'Ihiamin •••••••••••mg 0.059 1 0.050 0.059 0.260 'Il1iamin •••••••••••mg 0.065 1 0.062 0.295 0.286Ritoflav in ••••••••mg 0.056 1 0.048 0.056 0.246 Ritoflav in •.••••••mg 0.053 1 0.050 0.241 0.233Niacin ••••••••••••rng 0.580 1 0.493 0.580 2.552 Niacin••••••••••••mg 0.690 1 0.656 3.133 3.036Vitamin A••••••••• RE 13 11 13 57 Vitamin A••••••••• RE 22 21 100 97

••••••••• IU 128 1 109 128 563 ••••••••• IV 225 1 214 1022 990

(E) 1st cornrron measure: 1 cup, ,1/2 inch cubes = 85 grams(F) 2nd cornrron measure: wtx:>le, 8 1/2 x 1 1/2 inch diemeter = 100 grams

(E) 1st comrron measure: 1 cup, 1/2 inch cubes = 95 grams(F) 2nd comrron measure: 1 p::>und = 454 grams

vitamin, ::odium, IDtassiun and magnesiun values are fran different samplelots and haTe been adjustErl to the moisture content srown.

Vitamin valLES are fran a different semple lot and have been crljustedto the rroisture content srown.

Raw and cooked values for proximate, calciun, prosprorus and iron arefran different semple lots.

Eggplant, long, bran-salt pickled80lanun melongena

Item ro. 01-089 Eggplant, long, sal t pickled801anun melongena

Item 00. 01-090

20 9 28 g

-----A----------B-----c------D-------E------F----------~--

lmomt in 100 grams,ed ible p::>rtion

------A----------B-----e------D-------E------F---------{;----

hnount in 100 grams,edible p::>rtion

Iefuse: 39 %liquid

Im:nnt in ediblep::>rtion of 1 p:>lndfood as purchased


22 g 28 9

lmomt in ediblep::>rtion of canrronmeasures of food

Numberof

samples

Standarderror


IEfuse: 22 %branstan ends

lmount in ediblep::>rtion of 1 p:nl1dfood as purchased

lmoll1t in ediblep::>rtion of cannonmeasures of food


NJmberof

samples

Standarderror



••••••••••••kJ 117 23 33 414 ••••••••••••kJ 146 32 41 404Protein(6.25) ••••••g 1.40 1 0.28 0.39 4.95 Protein(6. 25) ••••••g 0.90 1 0.20 0.25 2.49Lipid(fat) •••••••••g 0.10 1 0.02 0.03 0.35 Lipid(fat) •••••••••g 0.68 1 0.15 0.19 1.88Carl::x:>hydrate •••••••g 6.71 1.34 1.88 23.74 Carl::x:>hydrate •••••••g 7.47 1.64 2.09 20.67Fiber ••••••••••••••g 1.75 1 0.35 0.49 6.·19 Fiber ••••••••••••••g 0.96 1 0.21 0.27 2.66Ash ••••••••••••••••g 3.54 1 0.71 0.99 12.52 Ash ••••••••••••••••g 4.26 1 0.94 1.19 11.79

C,Jl Minerals: Minerals:UO Calcium•••••••••••rng 27 1 5 8 96 Calcium•••••••••••rng 25 1 6 7 69

Iron ••••••••••••••rng 0.98 1 0.20 0.27 3.47 Iron ••••••••••••••rng 0.77 1 0.17 0.22 2.13Magnesium•••••••••rng 37 1 7 10 131 Magnesium•••••••••rng 6 1 1 2 17Ph:>spoorus ••••••••rng 57 1 11 16 202 Ftx>sprorus ••••••••rng 9 1 2 3 25IOtassium•••••••••mg 388 1 78 109 1373 R:>tassium •••••••••mg 12 1 3 3 33SOdium••••••••••••mg 1109 1 222 311 3924 Sodium••••••••••••rng 1674 1 368 469 4632

Vitamins: Vitanins:Ascorbic acid •••••rng 0 1 0 0 0 Ascorbic acid •••••rng 0 1 0 0 0'Ihiamin •••••••••••rng 0.139 1 0.028 0.039 0.492 'Itliamin •••••••••••rng 0.068 1 0.015 0.019 0.188Ril::x:>flav in ••••••••rng 0.069 1 0.014 0.019 0.244 Ril::x:>f1ar in ••••••••rng 0.089 1 0.020 0.025 0.246Niacin ••••••••••••rng 1.580 1 0.316 0.442 5.590 Niacin••••••••••••rng 0.740 1 0.163 0.207 2.048Vitamin A•••••••••RE 2 0 1 7 Vitamin A•••••••••RE 6 1 2 17

••••••••• IU 17 1 3 5 60 ••••••••• IU 63 1 14 18 174

(E) 1st ex:uaron measure: wtx:>le, 2 1/4 x 1 1/8 inch diameter = 20 grams(F) 2nd ex:uaron measure: 1 ounce = 28 grams

(E) 1st COITU1Dn measure: wtx:>le, 2 3/4 x 1 1/8 inch diameter = 22 grams(F) 2nd a::mron measure: 1 ounce = 28 grams

Vitamin vallES are fran a different sample lot am have been adjusted tothe rroisture content soown.

Vitamin and protein values are fran different sample lots and have beenadj usted to the rroisture rontent soown.

FJggplant, roLl1d, rawS:>lanlll\ melongena

Item 00. 01~91 FJggplant, roLl1d, cookedS:>lanlll\ melongena

Item roo 01~92

ltroLl1t in 100 grCITIS,ed ible p:>rtion

~ximate

measures & weights

1m:>unt in ediblep:>rtion of canm:mmeasures of food

ltroU1t in 100 grams,ed ible p::>rtion

Iefuse: 3 %calyxes

1m:>U1t in ediblep:>rtion of 1 p::>U1dfood as purchased

454 9


1m:>lI1t in edibleIX>rtion of COOlIIOnmeasures of food

130 9

libnberof

samples

Standarderror

MeanNutrients & U1its

Iefuse: 3 %calyxes

ltroU1t in ediblep:>rtion of 1 p::>U1dfood as purchased

205·g90 9

libnberof

samples

Standarderror

MeanNutrients & U1its

-----A-·------B-----C------D-----E------F--------~-- -----A---------B------C-------D-------E-------F---------G---


••••••••••••kJ 109 98 223 480 ••••••••••••kJ 113 147 513 497Protein(6. 25) ••••••g 1.43 1 1.29 2.93 6.29 Protein( 6.25) ••••••g 0.73 1 0.95 3.31 3.21Lipid (fat) •••••••••g 0.22 1 0.20 0.45 0.97 Lipid(fat) •••••••••g 0.23 1 0.30 1.04 1.01Cartohydrate •••••••g 5.93 5.34 12.16 26.09 Cartohydrate •••••••g 6.55 8.52 29.74 28.82Fiber ••••••••••••••g 1.09 1 0.98 2.23 4.80 Fiber ••••••••••••••g 0.87 1 1.13 3.95 3.83Ash ••••••••••••••••g 0.70 1 0.63 1.44 3.08 Ash ••••••••••••••••g 0.57 1 0.74 2.59 2.51

C,]l Minerals: Minerals:~ Calcilll\ •••••••••••rng 10 1 9 20 44 Calcium•••••••••••rng 7 1 9 32 31

Iron ••••••••••••••rng 0.33 1 0.30 0.68 1.45 Iron ••••••••••••••rng 0.31 1 0.40 1.41 1.36Magnesium•••••••••rng 14 1 13 29 62 Magnesium•••••••••mg 13 1 17 59 57ptnsprorus ••••••••mg 37 1 33 76 163 Ftx:>sprorus ••••••••mg 27 1 35 123 119RJtass ium•••••••••mg 259 1 233 531 1140 IQtassium•••••••••rng 268 1 348 1217 1179SOdium••••••••••••rng 3 0 6 3 6 13 S:>d"ium••••••••••••mg 2 1 3 9 9

Vitamins: Vitamins:Ascorbic acid •••••mg 2.00 1 1.80 4.10 8.80 Ascorbic acid •••••mg 0 1 0 0 0'Ihiamin •••••••••••mg 0.055 1 0.050 0.113 0.242 'Ihiamin •••••••••••mg 0.046 1 0.060 0.209 0.202Riboflav in ••••••••rng 0.045 1 0.040 0.092 0.198 Riboflav in ••••••••rng 0.039 1 0.051 0.177 0.172Niacin ••••••••••••mg 0.710 1 0.639 1.456 3.124 Niacin ••••••••••••mg 0.730 1 0.949 3.314 3.212Vitamin A••••••••• RE 4 4 8 18 Vitamin A••••••••• RE 8 10 36 35

••••••••• IU 43 1 39 88 189 ••••••••• IU 82 1 107 372 361

(E) 1st a:::mrron measure: 1 cup, 1/2 inch cubes = 90 grams(F) 2nd OOfIlITOn measure: wrole, 4 x 3 inch diClTleter = 205 grams

(E) 1st o::uaron measure: 1 cup, 1/2 inch cubes = 130 grams(F) 2nd cnrnrron measure: 1 p::>und = 454 grams

Vitamin, rodium, p:>tassiun and magnesilll\ values are fran differentsample lots am have been adjusted to the moisture content srown.

Vitamin values are fran a different sample lot and have been adjusted tothe rroisture content srown.

Raw and cooked values for proximate, calcilll\, prosprorus am iron arefrom different sClTlple lots.

Fern, dried (Japan)pteridiun aquilim.m

Item no. 01-093 Fern, tree, cookedCiootium splendens

Item ro. 01-094

Am:>unt in 100 grams,edible IOrtion


Arrount in edibleIOrtion of canrronmeasures of food

Arromt in 100 grams,edible IOrtion

Iefuse: 0 %

Arroll1t in ed ibleIOrtion of 1 p::>LI1dfood as purchased

36 g

Arromt in ed ibleIOrtion of canrronmeasures of food


140 9

Numberof

samples

Standarderror


Iefuse: 0 %

Am:>unt in edibleIOrtion of 1 p:>l.l1dfood as purchased

28 931 9

Numberof

samples

Standarderror


-------A-----------B-------c-------D--------E-------F----------G--- -------A-----------B-------C---------D---------E-------F-----------G-----


••••••••••••kJ 1226 380 343 5561 ••••••••••••kJ 38 53 14 172Protein (6.25) ••••••g 14.80 1 4.59 4.14 67.13 Protein( 6.25) ••••••g 0.29 1 0.41 0.10 1.32Lipid( fat) •••••••••g 0.54 1 0.17 0.15 2.45 Lipid (fat) •••••••••g 0.07 1 0.10 0.03 0.32cartohydrate •••••••g 70.82 21.95 19.83 321.24 cartohydrate •••••••g 2.27 3.18 0.82 10.30Fiber ••••••••••••••g 11.94 1 3.70 3.34 54.16 Fiber ••••••••••••••g 0.61 1 0.85 0.22 2.77Ash ••••••••••••••••g 6.36 1 1.97 1. 78 28.85 Ash ••••••••••••••••g 0.06 1 0.08 0.02 0.27

Ul Minerals: Minerals:Ul calciun •••••••••••mg 112 1 35 31 508 calcium•••••••••••mg 8 1 11 3 36

Iron ••••••••••••••mg 7.57 1 2.35 2.12 34.34 Iron ••••••••••••••mg 0.16 1 0.22 0.06 0.73Magnesium •••••••••mg 183 1 57 51 830 Magnesium•••••••••mg 5 1 7 2 23Phosphorus ••••••••mg 346 1 107 97 1569 Ph::>spoorus ••••••••mg 4 1 6 1 18fbtassium •••••••••mg 2924 1 906 819 13263 fOtassium •••••••••mg 5 1 7 2 23Sodium ••••••••••••mg 76 1 24 21 345 Sodium••••••••••••mg 5 1 7 2 23

vitamins: Vitamins:Ascorbic acid •••••mg 0 1 0 0 0 Ascorbic acid •••••mgThiamin •••••••••••mg 0 1 0 0 0 'Ihiamin•••••••••••mg 0 1 0 0 0Ritoflav in ••••••••mg 2.270 1 0.704 0.636 10.297 Riooflav in ••••••••mg 0.015 1 0.021 0.005 0.068Niacin ••••••••••••mg 4.730 1 1.466 1.324 21.455 Niacin ••••••••••••mg 0 1 0 0 0vitamin A••••••••• RE Vitamin A••••••••• RE 0 0 0 0

••••••••• IU ••••••••• IV 0 1 0 0 0

(E) 1st cxmron measure: 1 cup = 31 grams(F) 2nd ffilTllIDn measure: 1 ounce = 28 grams

(E) 1st ocmrron measure: 1 cup, 1 1/2 inch lengths = 140 grcms(F) 2nd cx:mron measure: 1 stalk, 7 1/2 x 5/8 inch diameter = 36 grams

vitamin valLES are fran a different sample lot and have been adjusted tothe rroisture content soown.

Vitamin values are fran a different sample lot and have been crljusted tothe IlOisture content soown.

FuJd or butterbur, rawPetasites jap:micus

Item 00. 01-095 Fuki or butterbur, canned (Japan)Petasites jaIX>nicus

Item 00. 01-096

Atooll1t in 100 grams,edible IX>rtion


Atooll1t in edibleIX>rtion of COITIIlOnmeasures of food

Atooll1t in 100 grams,edible IX>rtion

:Eefuse: 32 %liquid

lmoU'lt in edibleIX>rtion of 1 };X)U'ldfood as purchased

45 9


Arroll1 t in ed ibleIX>rtion of canrronmeasures of food

125 9

Numberof

samples

Standarderror


Iefuse: 12 %peelirY.3sstem ends

Atooll1t in edibleIX>rtion of 1 IX>lI1dfood as purchased

30 995 9

Numberof

samples

Standarderror


-----A---------B-----C-----D------E------F-----------<;--- ------A------------B-------C--------D-----------E---------F------------<;-----


••••••••••••kJ 88 84 26 351 ••••••••••••kJ 33 41 15 102Protein(6.25) ••••••g 0.39 1 0.37 0.12 1.56 Protein (6.25) ••••••g 0.11 1 0.14 0.05 0.34Lipid (fat) •••••••••g 0.04 1 0.04 0.01 0.16 Lipid ( fat) •••••••••g 0.13 1 0.16 0.06 0.40Carl::x:>hydrate •••••••g 5.41 5.14 1.62 21.59 Carl::x:>hydrate •••••••g 1.75 2.19 0.79 5.40Fiber ••••••••••••••g 1.30 1 1.24 0.39 5.19 Fiber ••••••••••••••g 0.87 1 1.09 0.39 2.68Ash ••••••••••••••••g 1.46 1 1.39 0.44 5.83 Ash ••••••••••••••••g 0.09 1 0.11 0.04 0.28

Ul Minerals: Minerals:en Calcium•••••••••••rng 103 1 98 31 411 CalciUIn•••••••••••rng 34 1 42 15 105

Iron ••••••••••••••rng 0.37 1 0.35 0.11 1.48 Iron ••••••••••••••rng 0.63 1 0.79 0.28 1.94Magnes ium•••••••••rng 19 1 18 6 76 Magnes i um •••••••••rng 2 1 2 1 6Ftx:>sptx>rus ••••••••rng 12 1 11 4 48 Phospmrus ••••••••rrg 4 1 5 2 12Ibtassium•••••••••rng 869 1 826 261 3469 l:btasSiUIn•••••••••rrg 12 1 15 5 37Sodillll••••••••••••rng 9 1 9 3 36 Sod iUIn••••••••••••rng 4 1 5 2 12

Vitanins: Vitamins:Ascorbic acid •••••rrg Ascorbic acid •••••rrg 11.90 1 14.88 5.36 36.71'It1iamin •••••••••••rng 'Il1iamin •••••••••••rrg 0 1 0 0 0Ril::x:>flav in ••••••••rng Ril:x:>flav in ••••••••rng 0 1 0 0 0Niacin ••••••••••••rng Niacin ••••••••••••rrg 0.140 1 0.175 0.063 0.432Vitanin A••••••••• RE Vitamin A•••••••••RE 0 0 0 0

••••••••• IU ••••••••• IU 0 1 0 0 0

(E) 1st cx:mron measure: 1 cup, 1 inch lerY.3ths = 95 grans(F) 2nd cx:mron measure: 6 stalks, 10 x 1/4 inch dianeter = 30 grans

(E) 1st c:x::mron measure: 1 cup, 1 1/2 inch lengths = 125 grams(F) 2nd c:x::mron measure: 3 stalks, 4 x 5/8 inch d ianeter = 45 grams

SodiLIII, IX>tassillll and magnesiun values are fran a different sanple lotand have been adjusted to the IOOisture rontent srown.

Vitamin values are from a different sample lot and have been adjusted tothe noisture content srown.

Ginger root, rawZingiber officinale

Item 00. 01-097 Ginger root, salt pickled (Japan)Zingiber officinale

Item 00. 01-098

lIroll1t in 100 grams,ed ible PJrtion


moll1t in ediblePJrtion of cannonmeasures of food

lIromt in 100 grams,ed ible PJrtion

Refuse: 44 %liquid

kromt in ediblerortion of 1 p::>mdfood as purchased

28 94 9


Arromt in ediblePJrtion of cannonmeasures of food

Numberof

samples

Standarderror


Refuse: 14 %parings

lIromt in ediblePJrtion of 1 IX>mdfr:x:xl as purchased

10 923 9

~ber

ofsamples

Standarderror


-----A----------B------C-------D-----E-----F----------G--- -----A---------B---------c--------D----------E~-------F-------------G----


••••••••••••kJ 464 107 46 1810 ••••••••••••kJ 268 11 75 681Protein(6.25) ••••••g 2.55 2 0.59 0.26 9.95 Protein(6.25) ••••••g 0.87 1 0.03 0.24 2.21Lipid(fat) •••••••••g 0.76 1 0.17 0.08 2.96 Lipid(fat) •••••••••g 0.69 1 0.03 0.19 1.75Carb::>hydrate •••••••g 25.47 5.86 2.55 99.36 Carb::>hydrate •••••••g 14.64 0.59 4.10 37.19Fiber ••••••••••••••g 1.03 1 0.24 0.10 4.02 Fiber ••••••••••••••g 1.28 1 0.05 0.36 3.25Ash ••••••••••••••••g 0.77 1 0.18 0.08 3.00 Ash ••••••••••••••••g 19.06 1 0.76 5.34 48.42

U"l Minerals: Minerals:-.....J Calcium•••••••••••rng 15 1 3 2 59 Calcium•••••••••••rng 54 1 2 15 137

Iron ••••••••••••••rng 0.69 1 0.16 0.07 2.69 Iron ••••••••••••••rng 4.06 1 0.16 1.14 10.31Magnesium •••••••••rng 43 1 10 4 168 Magnesium•••••••••mg 32 1 1 9 81Ph:>sprorus ••••••••rng 42 1 10 4 164 Ph:>sptorus ••••••••rng 13 1 1 4 33Ibtassium•••••••••mg 415 1 95 42 1619 R:>tassium •••••••••rng 210 1 8 59 533S::>dium••••••••••••mg 13 1 3 1 51 Sodium••••••••••••mg 6622 1 265 1854 16821

Vitamins: Vitamins:Ascorbic acid •••••rng Ascorbic acid •••••rng 0 1 0 0 0Thiamin •••••••••••mg 0.050 1 0.012 0.005 0.195 'Thiamin •••••••••••rng 0.022 1 0.001 0.006 0.056Rib::>flav in ••••••••mg 0.075 1 0.017 0.008 0.293 Riboflav in••••••••rng 0.019 1 0.001 0.005 0.048Niacin ••••••••••••rng 1.530 1 0.352 0.153 5.968 Niacin ••••••••••••rng 0.280 1 0.011 0.078 0.711vitamin A•••••••••RE 0 0 0 0 Vitamin A••••••••• RE 1 0 0 3

••••••••• IU 0 1 0 0 0 •••••••• • IV 7 1 0 2 18

(E) 1s t cx:xnrron measure: 1/4 cup, coarsely diced = 23 grams(F) 2nd cx:xnrron measure: 5 sl ices, 1/8 x 1 inch d icmeter = 10 grams

(E) 1st oornrron measure: 5 pieces, 1/16 inch slices =(F) 2nd oornrron measure: 1 omce = 28 grams

4 grams



liocnnt in 100 grams,ed ible FOrtion

Amount in 100 grams,ed ible FOrtion

G:>urd, dishcloth, rawwffa acutangula

Nutrients & units~an Standard

errorN..1mber

ofsamples

hocnmt in edibleFOrtion of comrronmeasures 0 f food


95 9 150 9

Item rD. 01--099

AmolI1t in edibleFOrtion of 1 p.::>ll'1dfrxxl as purchased

:refuse: 27 %ridgesparin:J sends

G:>urd, dishcloth, cookedwffa acutangula

Nutrients & mits~an Standard

errorNumber

ofsamples

lm:>lJ1t in edibleFOrtion of camronmeasures of food


178 9 454 9

Item 00. 01-100

hnount in ed iblep.::>rtion of 1 p.::>undf<x:x] as purchased

:refuse: 27 %ridgesparin:J sends

---------A-------------B------c--------D---------E------F-----------~---- -------A------------B-------e--------D-----------E---------F----------------<;------


••••••••••••kJ 50 48 75 166 ••••••••••••kJ 79 141 359 262Protein (6.25) ••••••g 0.77 1 0.73 1.16 2.55 Protein (6.25) ••••••g 0.66 1 1.17 3.00 2.19Lipid(fat) •••••••••g 0.05 1 0.05 0.08 0.17 Lipid (fat) •••••••••g 0.34 1 0.61 1.54 1.13caroohydrate •••••••g 2.85 2.71 4.28 9.44 caroohydrate •••••••g 4.11 7.32 18.66 13.61Fiber ••••••••••••••g 0.63 1 0.60 0.94 2.09 Fiber ••••••••••••••g 0.38 1 0.68 1. 73 1.26Ash ••••••••••••••••g 0.42 1 0.40 0.63 1.39 Ash ••••••••••••••••g 0.37 1 0.66 1.68 1. 23

trt Minerals: Minerals:00 calcitml •••••••••••mg 5 1 5 8 17 calcitml•••••••••••mg 9 1 16 41 30

Iron ••••••••••••••mg 0.25 1 0.24 0.38 0.83 Iron ••••••••••••••mg 0.36 1 0.64 1.63 1.19Magnesitml •••••••••mg 11 1 10 16 36 Magnesillll •••••••••mg 15 1 27 68 50Pinspoorus ••••••••mg 20 1 19 30 66 Pl"osphorus ••••••••mg 31 1 55 141 103Ibtassitml•••••••••mg 107 1 102 160 354 R:>tassitml•••••••••mg 145 1 258 658 480SOditml ••••••••••••mg 2 1 2 3 7 SOditml ••••••••••••mg 3 1 5 14 10

Vitamins: Vitamins:Ascorbic acid •••••mg 6.10 1 5.80 9.15 20.20 Ascorbic acid •••••mg 5.40 1 9.61 24.52 17.88'Ibiamin •••••••••••mg 0.035 1 0.033 0.052 0.116 Thiamin •••••••••••mg 0.043 1 0.077 0.195 0.142RitDflav in ••••••••mg 0.037 1 0.035 0.056 0.123 Riboflav in ••••••••mg 0.040 1 0.071 0.182 0.132Niacin ••••••••••••mg 0.200 1 0.190 0.300 0.662 Niacin ••••••••••••mg 0.250 1 0.445 1.135 0.828Vitamin A••••••••• RE 3 3 4 10 Vitamin A••••••••• RE 4 7 18 13

••••••••• IU 30 1 28 45 99 ••••••••• IU 42 1 75 191 139

(E) 1s t CXXTQIDn measure: 1 cup, 1/2 inch sl ices = 95 grams(F) 2nd a::mrron measure: wOO1e , 12 x 1 1/2 inch d ianeter = 150 grams

Vitamin, iron, rodiun, p.::>tassillll and magnesillll values are fran differentsample lots and have been adjusted to the moisture content soown.

(E) 1st cx:mron measure: 1 cup, 1/2 inch slices = 178 grams(F) 2nd c.anrron measure: 1 FOund = 454 grams

Vitamin values are fran a different sample lot and have been adjustedto the rroisture content soown.

Raw and (X)()ked values for proximate, calciun and prosprorus are frandifferent sample lots.

CDurd, white flowered, rawLagenaria siceraria

Item 00. 01-101 CD urd, wh i te flowered, cookedLagenaria siceraria

Item 00. 01- 1)2

Amount in 100 grams,ed ible p::>rtion



errorNumber

ofsamples

Amount in ediblep::>rtion of canrronmeasures of food


115 9 600 9

Amotnt in ed iblep::>rtion of 1 p::>undfood as purchased

I€fuse: 30 %seedsparirqseros


errorNumber

ofsamples

Prrount in ediblep::>rtion of comnonmeasures of food


145 9 454 9

hroll1t in edib:::p::>rtion of 1 p::>~a

fcx:x'I as purchasel

IEfuse: 30 %seedsparirqseros

--------A-----------B-------c--------n--------E--------F------------G------ --------A------------B--------c---------D-----------E---------F-------------G--../-

Proximate: Proximate:Water ••••••••••••••g 94.96 1 109.20 569.76 301. 52 Water •••••••.••••••g 95.32 1 138.21 432.75 302.66Energy ••••••••••kcal 16 18 96 51 Energy ••••••••••kcal

••••••••••••kJ 67 77 402 213 ••••••••••••kJProtein (6.25) ••••••g 0.63 1 0.72 3.78 2.00 Protein(6. 25) ••••••gLipid (fat) •••••••••g 0.04 1 0.05 0.24 0.13 Lipid (fat) •••••••••gCaroohydrate •••••••g 3.94 4.53 23.64 12.51 Caroohydrate •••••••gFiber ••••••••••••••g 0.56 1 0.64 3.36 1.78 Fiber ••••••••••••••g 0.63 1 0.91 2.86 2.00Ash ••••••••••••••••g 0.43 1 0.49 2.58 1.37 Ash ••••••••••••••••g 0.37 1 0.54 1.68 1.17

U"l Minerals: Minerals:r...D Calcium•••••••••••mg 18 2 21 108 57 Calcium•••••••••••mg 24 1 35 109 76

Iron ••••••••••••••mg 0.52 2 0.60 3.12 1.65 Iron ••••••••••••••mg 0.25 1 0.36 1. 14 0.79Magnesium•••••••••mg 13 1 15 78 41 Magnesium•••••••••mg 11 1 16 50 35.Ptospoorus ••••••••mg 18 2 21 108 57 Plnspoorus ••••••••mg 13 1 19 59 41fOtassium •••••••••mg 169 1 194 1014 537 R:>tassium •••••••••mg 170 1 246 772 540Sodium••••••••••••mg 3 1 3 18 10 Sodium••••••••••••rng 2 1 3 9 6

Vitamins: Vitamins:Ascorbic acid •••••mg 10.50 1 12.08 63.00 33.34 Ascorbic acid •••••mg 1.70 1 2.46 7.72 5.40Thiamin •••••••••••mg 0.030 1 0.034 0.180 0.095 Thiamin •••••••••••rng 0.027 1 0.039 0.123 0.08eRiooflav in ••••••••mg 0.023 1 0.026 0.138 0.073 Riboflav in••••••••mg 0.020 1 0.029 0.091 0.06&1Niacin ••••••••••••mg 0.350 1 0.402 2.100 1.111 Niacin ••••••••••••rng 0.350 1 0.508 1.589 1.111vitamin A••••••••• RE 0 0 0 0 Vitamin A••••••••• RE 0 0 0 0

••••••••• IU 0 1 0 0 0 ••••••••• IU 0 1 0 0 0

(E) 1st <nT1ITOn measure: 1 cup, 1/2 inch cubes = 115 grams(F) 2nd <nT1ITOn measure: wrole, 12 x 3 1/8 inch dianeter = 600 grems

Vitamin, oodium, p::>tassiun and magnesiun values are fran differentsample lots am have been crljusted to the moisture oontent soown.

(E) 1st <nT1ITOn measure: 1 cup, 1/2 inch cubes = 145 grams(F) 2nd <nT1ITOn measure: 1 round = 454 grams

Vitamin val~s are fran a different semple lot am have been oojustedto the rroisture oontent soown.

Raw am oooked values for Proximate, calciun, prospoorus and ironare from different semple lots.

<burd, white flowered, dried (Japan)Lagenaria siceraria

Item 00. 01-103 lbrseradish tree, leafy tips, rawrbringa oleifera

Item 00. 01-104

linount in 100 grams,ed ible p::>rtion


Anount in ediblep::>rtion of canrronmeasures 0 f food

Anount in 100 grams,ed ible p::>rtion

IEfuse: 38 %stems

kromt in ediblep::>rtion of 1 Inundfood as purchased

454 921 9


Anoun t in ed iblep::>rtion of cemnonmeasures of food

NLlnberof

samples

Standarderror


IEfuse: 0 %

linomt in ediblep::>rtion of 1 Inmdfood as purchased

36 955 9

aJrnberof

samples

Standarderror


-----A-----------B------c-----D--------E-------F---------{;---- -------A-------------B-------{:-------D---------E---------F-------------~-----

Proximate: Proximate:Water ••••••••••••••g 16.29 1 8.96 5.86 73.89 Water ••••••••••••••g 75.50 1 15.86 342.77 212.33Energy ••••••••••kcal 271 149 98 1229 fuergy ••••••••••kcal 75 16 340 211

••••••••••••kJ 1134 624 408 5144 ••••••••••••kJ 314 66 1426 883Protein (6.25) ••••••g 8.55 1 4.70 3.08 38.78 Protein(6.25) ••••••g 9.40 1 1.97 42.68 26.44Lipid(fat) •••••••••g 0.56 1 0.31 0.20 2.54 Lipid (fat) •••••••••g 1.40 1 0.29 6.36 3.94Cartohydrate •••••••g 68.76 37.82 24.75 311. 90 Caroohydrate •••••••g 11.44 2.40 51.94 32.17Fiber ••••••••••••••g 9.13 1 5.02 3.29 41.41 Fiber ••••••••••••••g 1.50 1 0.32 6.81 4.22Ash ••••••••••••••••g 5.84 1 3.21 2.10 26.49 Ash ••••••••••••••••g 2.26 1 0.47 10.26 6.36

OJ Minerals: Minerals:0 Calcium•••••••••••mg 280 1 154 101 1270 Calcium•••••••••••mg 364 1 76 1653 1024

Iron ••••••••••••••mg 5.12 1 2.82 1.84 23.22 Iron ••••••••••••••mg 3.99 1 0.84 18.11 11.22Magnes i um •••••••••mg 125 1 69 45 567 Magnesium•••••••••mg 169 1 35 767 475:PhJsprorus ••••••••mg 188 1 103 68 853 PhJsprorus ••••••••mg 112 1 24 508 315FOtassiUTI .••••••••mg 1582 1 870 570 7176 FOtassium•••••••••mg 387 1 81 1757 1088Sodium••••••••••••mg 15 1 8 5 68 Sodium••••••••••••mg 10 1 2 45 28

Vitamins: Vitamins:Ascorbic acid •••••mg 0.26 1 0.14 0.09 1.18 Ascorbic acid •••••mg 133.00 1 27.93 603.82 374.04Thiamin •••••••••••mg 0 1 0 0 0 Thiamin •••••••••••mg 0.256 1 0.054 1.162 0.720Riooflav in ••••••••mg 0.048 1 0.026 0.017 0.218 Ritoflav in ••••••••mg 0.657 1 0.138 2.983 1.848Niacin ••••••••••••mg 3.180 1 1.749 1.145 14.424 Niacin ••••••••••••mg 2.230 1 0.468 10.124 6.271Vitamin A••••••••• RE 0 0 0 0 Vitamin A••••.•••• RE 1256 264 5702 3532

••••••.•• IU 0 1 0 0 0 ••••••••• IU 12559 1 2637 57018 35320

(E) 1st <:anrron measure: 1 cup, coarsely bleooed, packed = 55 grams(F) 2nd oomm::m measure: 3 strips, 75 x 1 inch width = 36 grams

(E) 1s t cemnon measure: 1 cup, 1 ightlY packed = 21 grams(F) 2nd cemnon measure: 1 p::>und = 454 grams

Vitamin and proximate values are fran different sample lots and havebeen crlj usted to the mo isture content srown.

Vi tam in , rodium, p::>tassiUTI and magnesiuu values are fran differentsample lots and have been adjusted to the moisture content srown.

Ibrseradish tree, leafy tips, cookedfuringa oleifera

Item 00. 01-105 Ibrseradish tree, PJds, rawfuringa oleifera

Item m. 01 -1 06

lrnount in 100 qrams,ed ible PJrtion


Prrount in ediblePJrtion of canrronmeasures of food

lrnount in 100 grams,edible PJrtion

Pefuse: 48 %fibersparings

hnount in ed iblePJrtion of 1 PJundfood as purchased

45 9


Prrount in ediblePJrtion of comrronmeasures of food

100 9

Numberof

samples

Standarderror


I€fuse: 38 %stems

Prrount in ediblePJrtion of 1 PJundfood as purchased

454 942 9

Numberof

samples

Standarderror


---------A-------------B----------<::---------D----------E----------F----------~-----

Proximate: Proximate:Water .....•....••••g 81.65 1 34.29 370.69 229.63 Water •••••.....••••g 89.40 1 89.40 40.23 210.87Energy .•••••••••kcal 60 25 272 169 Energy .•••.•••.•kcal 33 33 15 78

............kJ 251 105 1140 706 ............kJ 138 138 62 326Protein (6.25) ••••••g 5.27 1 2.21 23.93 14.82 Protein (6.25) ••••..g 1. 90 1 1. 90 0.86 4.48Lipid( fat) •.••••••.g 0.93 1 0.39 4.22 2.62 Lipid (fat) .•••••.••g 0.20 1 0.20 0.09 0.47Carbohydrate •••••••g 11.15 4.68 50.62 31.36 Carbohydrate .••••••g 7.53 7.53 3.39 17.76Fiber .•..•••••••.••g 1.72 1 0.72 7.81 4.84 Fiber •.••••.•••.••.g 1. 30 1 1. 30 0.58 3.07Ash ................g 1.00 1 0.42 4.54 2.81 Ash ............... .g 0.97 1 0.97 0.44 2.29

~ Minerals: Minerals:~ Calcium.•••••.•.•.mg 607 1 255 2756 1707 Calcium.••.•...•••mg 27 1 27 12 64

Iron ••..••••••••••rng 2.32 1 0.97 10.53 6.52 Iron •.••..••••••••rng 0.31 1 0.31 0.14 0.73Magnesium .••••••••mg 151 1 63 686 425 Magnesium ..•....••mg 40 1 40 18 94Phospoorus ••.•••.•mg 67 1 28 304 188 f>tx:)spoorus .......•mg 46 1 46 21 109EOtassium •.•••••••mg 344 1 144 1562 967 EOtassium •.•.••.••mg 414 1 414 186 977SJdium........... .mg 9 1 4 41 25 SJdium..••••.....•mg 38 1 38 17 90

vitamins: Vitamins:Ascorb ic ac id ••••.rng 26.00 1 10.92 118.04 73.12 Ascorbic acid .••.•mg 145.00 1 145.00 65.25 342.01'Thiamin ...••...•••mg 0.189 1 0.079 0.858 0.532 'll:1iamin .•..••••.••mg 0.045 1 0.045 0.020 0.106Riboflav in ••••.•••mg 0.433 1 0.182 1.966 1.218 Riboflav in .••.••••mg 0.062 1 0.062 0.028 0.146Niacin ••...•••••••rng 1.680 1 0.706 7.627 4.725 Niacin •.•••..•.•.•mg 0.530 1 0.530 0.238 1.250vitamin A•......•• RE 995 418 4517 2798 Vitamin A•.•.••••. RE 10 10 4 24

••••••••• IU 9950 1 4179 45173 27983 •••.••••• IU 103 1 103 46 243

(E) 1st oomrron measure: 1 cup, lightly packed = 42 grams(F) 2nd ccmrron measure: 1 PJund = 454 grams

(E) 1st oomrron measure: 1 cur, 1 inch lengths = 100 grams(F) 2nd oomrron measure: 3 pods, 14 x 3/8 inch dianeter = 45 grams

Vitamin values are fran a different semple lot am have been adjusted tothe moisture content shown.

Raw and oooked values for proximate, calciun, phosphorus, and iron arefrom different sample lots.

Vi tam in , rodium, potassiun and magnesiun values are fran differentsample lots and have been adjusted to the moisture content shown.

fbrseradish tree, fOds, cookedMJringa oleifera

Item 00. 01-1 07 Jute, rawCbrcoorus olitorius

Item 00. 01-108

lIIrount in 100 grams,ed ible p:>rtion


lIIrount in ediblefOrtion of COIllITOnmeasures of food

lIIrount in 100 grams,ed ible p:>rtion

Refuse: 38 %touqh stemsleaVes

lIIromt in ediblerortion of 1 fOLIldfcx:x'] as purchased

35 928 9


AIrount in ediblep:>rtion of cannonmeasures of food

Numberof

sanples

Standarderror


R=fuse: 48 %fibersparin;Js

lIIrount in ediblep:>rtion of 1 fOt,njfood as purchased

454 9120 9

~ber

ofsanples

Standarderror


-------A-----------B--------c-------O---------E--------F---------~----- -------A-------------B---------{:--------D-----------E--------F-----------G----


••••••••••••kJ 151 181 686 356 ••••••••••••kJ 121 34 42 340Protein (6.25) ••••••g 2.09 1 2.51 9.49 4.93 Protein( 6.25) ••••••g 3.80 1 1.06 1.33 10.69Lipid (fat) •••••••••g 0.19 1 0.23 0.86 0.45 Lipid(fat) •••••••••g 0.20 1 0.06 0.07 0.56Caroohydrate •••••••g 8.18 9.82 37.14 19.29 Cartohydrate •••••••g 4.92 1.38 1.72 13.84Fiber ••••••••••••••g 1.84 1 2.21 8.35 4.34 Fiber ••••••••••••••g 1.20 1 0.34 0.42 3.37Ash ••••••••••••••••g 1.12 1 1.34 5.08 2.64 Ash ••••••••••••••••g 1.58 1 0.44 0.55 4.44

Q") Minerals: Minerals:~ Calcium •••••••••••mg 20 1 24 91 47 Calcium•••••••••••rng 170 1 48 60 478

Iron ••••••••••••••rng 0.45 1 0.54 2.04 1.06 Iron ••••••••••••••rng 3.93 1 1.10 1.38 11.05Magnesium•••••••••mg 42 1 50 191 99 Magnesium•••••••••mg 54 1 15 19 152Phospoorus ••••••••rng 48 1 58 218 113 Ph:> sptnrus ••••••••rng 68 1 19 24 191R:>tassium •••••••••rng 457 1 548 2075 1078 R:>tassium •••••••••mg 478 1 134 167 13449;)dium••••••••••••rng 43 1 52 195 101 9;)dium••••••••••••mg 7 1 2 2 20

vitamins: vitamins:Ascorbic acid •••••rng 139.00 1 166.80 631.06 327.86 Ascorbic acid •••••rng 26.00 1 7.28 9.10 73.12'Thiamin •••••••••••mg 0.051 1 0.061 0.232 0.120 Thiamin •••••••••••rng 0.095 1 0.027 0.033 0.267Ritoflav in ••••••••rng 0.075 1 0.090 0.340 0.177 Ritoflav in ••••••••mg 0.195 1 0.055 0.068 0.548Niacin ••••••••••••mg 0.640 1 0.768 2.906 1.510 Niacin ••••••••••••mg 0.890 1 0.249 0.312 2.503Vitamin A••••••••• RE 13 16 59 31 Vitamin A••••••••• RE 659 185 231 1853

••••••••• ID 128 1 154 581 302 ••••••••• ID 6593 1 1846 2308 18542

(E) 1st cx:mrron measure: 1 cup, 1 inch len;Jths = 120 grams(F) 2nd c:x:mrron measure: 1 fOund = 454 grams

(E) 1st canm:m measure: 1 cup, 1 inch pieces = 28 grems(F) 2nd a:mron measure: 6 plants, 6 inch lengths = 35 grans

vitamin valLES are fran a different semple lot and have been adjustedto the noisture content soown.

Raw and CXXlked values for Proximate, calciun, poosptorus am iron arefran different semple lots.

Vitamin, rodium, p::>tassiLm and magnesiun values are fran differentsample lots am have been adjusted to the moisture content srown.

Jute, cookedCbrch:>rus olitorius

Item roo 01-109 ~nnyaku (Hawaii)llrrorptnphallus Jonjac

Item 00. 01-110

87 9 454 9

----A-------B-----c-----O------E-------F-----------<;----

1Ioomt in 100 grans,ed ible IDrtion

-----A---------B------C-------D--------E------F---------~---

1Ioomt in 100 grams,ed ible IDrtion

Refuse: 43 %liquid

MolI1t in ed iblePJrtion of 1 IX>ll1dfood as purchased


l!roll1t in edibleIDrtion of cannonmeasures of food

128 9 454 9

tbnberof

samples

Standarderror

MeanNutrients & \mits

Refuse: 38 %toUJh stemsleaves

1Ioo1llt in edibleIDrtion of 1 p::nl'ldfood as purchased


1m::>mt in edibleIDrtion of cannonmeasures of food

N.rnberof

samples

Standarderror

MeanNutrients & \mits


••••••••••••kJ 155 135 704 436 ••••••••••••kJ 50 64 227 129PrOtein(6.25) ••••••g 3.68 1 3.20 16.71 10.35 Protein (6.25) ••••••g 0.09 1 0.12 0.41 0.23Lipid (fat) •••••••••g 0.07 1 0.06 0.32 0.20 Lipid (fat) •••••••••g 0 1 0 0 0Caroohydrate •••••••g 7.42 6.46 33.69 20.87 Carrohydrate •••••••g 3.07 3.93 13.94 7.94Fiber ••••••••••••••g 1.96 1 1.71 8.90 5.51 Fiber ••••••••••••••g 0.06 1 0.08 0.27 0.16Ash ••••••••••••••••g 1.68 1 1.46 7.63 4.72 Ash ••••••••••••••••g 0.24 1 0.31 1.09 0.62

0'> Minerals: Minerals:<JO Calciun•••••••••••rng 211 1 184 958 593 Calcium•••••••••••rng 63 1 81 286 163

Iron ••••••••••••••rng 3.14 1 2.73 14.26 8.83 Iron ••••••••••••••mg 0.30 1 0.38 1.36 0.78Magnesium•••••••••mg 62 1 54 281 174 Magnesium•••••••••mg 7 1 9 32 18Phosph:>rus ••••••••rng 72 1 63 327 202 l?tx:>sph:>rus ••••••••mg 7 1 9 32 18R)tassium •••••••••rng 550 1 478 2497 1547 Ibtassium•••••••••mg 10 1 13 45 26SJdium••••••••••••rng 11 1 10 50 31 SJdiun••••••••••••mg 38 1 49 173 98

Vitamins: Vitamins:Ascorbic acid •••••rng 1.00 1 0.87 4.54 2.81 Ascorbic acid •••••mg 0.50 1 0.64 2.27 1.29Thiamin •••••••••••rng 0.100 1 0.087 0.454 0.281 Thiamin •••••••••••mg 0.021 1 0.027 0.095 0.054Ritoflav in ••••••••mg 0.213 1 0.185 0.967 0.599 Ritoflav in ••••••••mg 0 1 0 a aNiacin ••••••••••••mg 0.980 1 0.853 4.449 2.756 Niacin ••••••••••••rng 0.020 1 0.026 0.091 0.052Vitamin A••••••••• RE 952 828 4322 2677 Vitamin A••••••••• RE 0 a a a

••••••••• IU 9524 1 8286 43239 26785 ••••••••• IU 0 1 0 a a

(E) 1st cannon measure: 1 cup, 1 inch pieces = 87 grams(F) 2nd a:>nm::m measure: 1 PJ\md = 454 grams

(E) 1st cnnrron measure: 1 piece, 4 x 3 x 3/4 inch = 128 grams(F) 2nd cnnrron measure: 1 PJund = 454 grams

Vitamin values are fran a different sample lot and have been crljustedto the rroisture a:>ntent srown.

Raw and ccoked values for proximate, calciun, ph:>sprorus and iron arefrom different sample lots.

Vitamin, oodium, PJtassiun and magnesiun values are fran differentsample lots and have been crljusted to the moisture content srown.

Konnyaku, canned (Japan)Alrorph:)pha11us kmj ac

Item 00. 01-111 I.e t tuce, headLactuca sativa

Item 00. 01-112

Arnomt in 100 grams,ed ible fOrtion


Alromt in ediblefOrtion of canITOnmeasures 0 f food

Arnomt in 100 grams,ed ible tx>rtion

Iefuse : 7 %coresbruised leaves

Alrount in ed iblefOrtion of 1 tx>undfood as purchased

650 975 9


lmJunt in ediblefOrtion of canrronmeasures of food

Numberof

samples

Standarderror


IEfuse: 40 %liquid

Alromt in ediblefOrtion of 1 tx>unOfood as purchased

454 9140 9

Numberof

samples

Standarderror


---------A--------------B--------c-------D---------E-------F-------------G----- -------A------------B------c----------D------------E----------F--------------G------

Proximate: Proximate:Water ••.•••••••••••g 96.48 1 135.07 438.02 262.58 Water ••••••••••••••g 96.77 1 72.58 629.00 408.22Energy .•.••••••.kcal 13 18 59 35 Energy ••••••••••kcal 10 8 65 42

.••.•••••••.kJ 54 76 245 147 ••••••••••••kJ 42 32 273 177Protein (6.25) •••.••g 0.04 1 0.06 0.18 0.11 Protein(6.25} •••••.g 0.66 1 0.50 4.29 2.78Lipid (fat) ••••.••••g 0.01 1 0.01 0.05 0.03 Lipid(fat} •••••••••g 0.05 1 0.04 0.32 0.21Cartohydrate •...•.•g 3.28 4.59 14.89 8.93 Cartohydrate •••••••g 2.19 1.64 14.24 9.24Fiber ••••.••.•••.••g 0.37 1 0.52 1.68 1.01 Fiber ••••••••••••••g 0.49 1 0.37 3.18 2.07Ash ••••••••••••••••g 0.19 1 0.27 0.86 0.52 Ash ••••••••••••••••g 0.33 1 0.25 2.14 1. 39

OJ Minerals: Minerals:~ Calcium••.•••..•••mg 63 1 88 286 171 Calcium•••••••••••mg 14 1 10 91 59

Iron .•••.••.•..•••mg 0.28 1 0.39 1.27 0.76 Iron ••••••••••••••mg 0.23 1 0.17 1. 50 0.97Magnesium ••.••••••mg 3 1 4 14 8 Magnesium ••••••.••mg 7 1 5 46 30Phosprorus .•••••••mg 3 1 4 14 8 PhJsprorus ••••••••mg 19 1 14 124 80lDtassium •.•••••••mg 18 1 25 82 49 lDtassium•••••••••mg 193 1 145 1254 814Sodium ..•••.•..•••mg 2 1 3 9 5 Sodium ••••••••••••mg 3 1 4 2 20 13

Vitamins: Vitamins:Ascorbic acid •..••mg 0.10 1 0.14 0.45 0.27 Ascorbic acid •••••mg 1. 30 1 0.98 8.45 5.48'Thiamin •••••••••••mg 0 1 0 0 0 'Thiamin ••••••••••.mg 0.032 1 0.024 0.208 0.135Ritoflav in ••••••••mg 0 1 0 0 0 Riooflav in .••••..•mg 0.024 1 0.018 0.156 0.101Niacin ••••••••••.•mg 0 1 0 0 0 Niacin ••••••••.•••mg 0.150 1 0.112 0.975 0.633Vitamin A•.••.••.• RE 0 0 0 0 Vitamin A••••••.•• RE 4 3 26 17

•••••.••• IU 0 1 0 0 0 ••••••••• IU 42 1 32 273 177

(E) 1st romrron measure: 1 cup, flower shat:e, 1 inch diameter = 140 grams(F) 2nd romrron measure: 1 fOund = 454 grams

(E) 1st canrron measure: 1 wedge, 1/8 of 6 inch dianeter = 75 grams(F) 2nd canrron measure: woo Ie , 6 inch d j aneter = 650 grams

Vitamin, protein and ash values are fran different sample lots and havebeen cdjusted to the moisture content srown.

Vitamin, oodium, fOtassiun and magnesiun values are from different samplelots and have been adjusted to the moisture content srown.

I.e t tuce, MaroaLactuca sativa

Item 00. 01-113 lotus root, rawNelunbium nocifera

Item 00. 01-114

Pmornt in 100 grans,edible tnrtion


hrornt in edibletnrtion of cannonmeasures of food

Pmornt in 100 grams,ed ible tnrtion

R=fuse: 21paringsends

Amornt in edibletn rtion 0 f 1 p::>lndfood as purchased

240 980 9

Arrornt in edibletnrtion of comrronmeasures 0 f food


Numberof

samples

Standarderror


R=fuse: 8 %coresbruised leaves

hnornt in edibletnrtion of 1 IX>rndfood as purchased

150 950 9

Nlmlberof

samples

Standarderror


--------A-------------B---------c-------D--------E--------F-----------~---- --------A-------------B---------c--------D------------E--------F------------G------


••••••••••••kJ 38 19 57 159 ••••••••••••kJ 238 190 571 853Protein (6.25) ••••••g 0.84 1 0.42 1.26 3.51 Protein (6.25) ••••••g 2.35 1 1.88 5.64 8.42Lipid(fat) •••••••••g 0.10 1 0.05 0.15 0.42 Lipid(fat) •••••••••g 0.08 1 0.06 0.19 0.29Caroohydrate •••••••g 1. 74 0.87 2.61 7.26 Caroohydrate •••••••g 13.04 10.43 31.30 46.73Fiber ••••••••••••••g 0.38 1 0.19 0.57 1.59 Fiber ••••••••••••••g 0.69 1 0.55 1.66 2.47Ash ••••••••••••••••g 0.50 1 0.25 0.75 2.09 Ash ••••••••••••••••g 1.33 1 1.06 3.19 4.77

OJ Minerals: Minerals:Ul Calcium•••••••••••mg 19 1 10 28 79 Calcium •••••••••••mg 25 1 20 60 90

Iron ••••••••••••••mg 0.50 1 0.25 0.75 2.09 Iron ••••••••••••••mg 0.72 1 0.58 1. 73 2.58Magnesium•••••••••mg 12 1 6 18 50 Magnesium •••••••••mg 20 1 16 48 72:Ptx>spoorus ••••••••mg 24 1 12 36 100 Plx>spoorus ••••••••mg 86 1 69 206 308R:>tassium •••••••••mg 219 1 110 328 914 fbtassium •••••••••mg 382 1 306 917 1369Sodium••••••••••••mg 8 1 8 4 12 33 Sodium••••••••••••mg 41 1 33 98 147

Vitamins: Vitamins:Ascorbic acid •••••mg 8.00 1 4.00 12.00 33.38 Ascorbic acid •••••mg 62.60 1 50.08 150.24 224.32'Ihianin •••••••••••mg 0.050 1 0.025 0.075 0.209 Thiamin •••••••••••rng 0.121 1 0.097 0.290 0.434Riboflav in ••••••••mg 0.064 1 0.032 0.096 0.267 Ril:x:>flav in ••••••••mg 0.009 1 0.007 0.022 0.032Niacin ••••••••••••mg 0.320 1 0.160 0.480 1.335 Niacin ••••••••••••mg 0.270 1 0.216 0.648 0.968Vitamin A••••••••• RE 198 99 297 826 Vitamin A••••••••• RE 0 0 0 0

•• ••••••• IV 1975 1 988 2962 R242 ••••••••• IU 0 1 0 0 0

(E) 1st CXJTIlTOn measure: 1 cup, shredded = 50 graTIs(F) 2nd CXJTIlTOn measure: wh:>le, 4 x 7 inch dianeter = 150 grams

(E) 1st canm:m measure: 10 slices, 1/4 x 2 1/2 inch dianeter = 80 grans(F) 2nd <nT1I'IOn measure: 1 lobe, 5 3/4 x 2 1/4 inch dianeter = 240 grans

Vitamin, rodium, tntassiun and magnesiun values are fran different samplelots and have been adjusted to the moisture content soown.

Vitamin, rodium, IX>tassiun and magnesiun values are fran differentsample lots am have been adjusted to the moisture content sh:>wn.

IDtus rcx:>t, cookedNelunbitun n\x:ifera

Item ro. 01-115 Malabar nightshcrle, rawBasella rubra

Item roo 01-116

lmomt in 100 grems,ed ible IX>rtion


Im:H.I1t in ed ibleIX>rtion of cannonmeasures of food

lmomt in 100 grams,ed ible IX>rtion

Fefuse: 57 %rough stemsleaves

kromt in edibleIX>rtion of 1 p::>mdfood as purchased

454 945 9


lmomt in edibleIX>rtion of ccmnonmeasures of food

Numberof

samples

Stamarderror


IEfuse: 21 %parirgsems

lm:>mt in edibleIX>rtion of 1 p::>mdfrx:ld as purchased

454 990 9

tbnberof

samples

Stamarderror


------A---------B------<:------D------E------F----------G--- -----A--------B------c--------D---------E------F----------G----

Proximate: Proximate:water ••••••••••••••g 81.42 1 73.28 369.65 291.76 Water ••••••••••••••g 94.61 2 42.57 429.53 184.53Energy ••••••••••kcal 66 59 300 237 Energy••••••••••kcal 14 6 64 27

••••••••••••kJ 276 248 1253 989 ••••••••••••kJ 59 27 268 115PrOtein( 6.25) ••••••g 1.58 1 1.42 7.17 5.66 Protein(6.25) ••••••g 1.48 2 0.67 6.72 2.89Lipid(fat) •••••••••g 0.07 1 0.06 0.32 0.25 Lipid (fat) •••••••••g 0.17 2 0.08 0.77 0.33Cartohydrate •••••••g 16.02 14.42 72.73 57.41 Cartohydrate •••••••g 2.44 1.10 11.08 4.76Fiber ••••••••••••••g 0.85 1 0.76 3.86 3.05 Fiber ••••••••••••••g 0.54 2 0.24 2.45 1.05ASh ••••••••••••••••g 0.91 1 0.82 4.13 3.26 Ash ••••••••••••••••g 1.30 2 0.58 5.90 2.54

0) Minerals: Minerals:0) calcium•••••••••••rng 26 1 23 118 93 Calcium•••••••••••mg 42 2 19 191 82

Iron ••••••••••••••mg 0.90 1 0.81 4.09 3.23 Iron••••••••••••••rng 2.62 2 1.18 11.89 5.11Magnesium•••••••••rng 22 1 20 100 79 Magnesium•••••••••rng 40 1 18 182 78Ftnspoorus ••••••••rng 78 1 70 354 280 J?tx:>spl"x:>rus ••••••••rng 46 2 21 209 90R>tassium•••••••••mg 363 1 327 1648 1301 R:>tassium •••••••••rng 329 1 148 1494 642SOdium••••••••••••rng 45 1 40 204 161 &:>d ium••••••••••••rng 47 1 21 213 92

Vitamins: Vitarnins:Ascorbic acid •••••rng 60.30 1 54.27 273.76 216.08 Ascorbic acid •••••rng 132.00 1 59.40 599.28 257.46'lhiamin •••••••••••rng 0.106 1 0.095 0.481 0.380 '1lliemin •••••••••••rng 0.067 1 0.030 0.304 0.131Riboflav in ••••••••rng 0.008 1 0.007 0.036 0.029 Riboflav in ••••••••rng 0.1'00 1 0.045 0.454 0.195Niacin ••••••••••••rng 0.250 1 0.225 1.135 0.896 Niacin ••••••••••••rng 0.580 1 0.261 2.633 1.131Vitamin A••••••••• RE 0 0 0 0 Vitamin A••••••••• RE 223 100 1012 435

••••••••• IU 0 1 0 0 0 ••••••••• IU 2229 1 1003 10120 4348

(E) 1st ccmm:>n measure: 10 slices, 1/4 x 2 1/2 inch diemeter = 90 grems(F) 2nd ccmm:>n measure: 1 IX>md = 454 grams

(E) 1st ex:uatDn measure: 1 cup, 1 inch pieces = 45 grams(F) 2nd ex:uatDn measure: 1 p::>md = 454 grams

Vitamin vallES are fran a different semple lot and have been crljustedto the rroisture content smwn.

Raw am rooked values for proximate, calciun and Px>spmrus are frandifferent sample lots.

Vitarnin, &xiium, p::>tassiLtTI and magnesiun values are fran differentsample lots am have been adjusted ro the moisture content smwn.

Malabar nightshade, cookedsasella rubra

Item rD. 01-117 Melon, Cl1inese preserv inj, rawBenincasa hispida

I tern IX>. 0 1-1 18

Amornt in 100 grams,ed ible ~rtion

Amotmt in 100 grams,ed ible ~rtion

Nutrients & mitsMean Standard

errorNumber

ofsamples

hrotmt in edible~rtion of cannonmeasures of food


95 g 454 g

lrnoll1t in ediblePJrtion of 1 }X'lI1dfood as purchased

I€fuse: 57 %totx:lh stemsleaVes

Nutrients & rni tsMean Standard

errorNumber

ofsamples

krDrnt in ediblePJrtion of comrronmeasures of food


130 9 454 g

lm:>lI1t in ediblePJrtion of 1 }X'lI1dfood as purchased

Refuse: 29 %seedspariN}sstems

---------A---------------B-------c-------D---------E--------F---------~----- --------A------------B---------c---------D-----------E----------F--------------<; _


•••••••••••.kJ 155 147 704 302 ••••••••••••kJ 50 65 227 161Protein (6.25) ••••••g 2.09 1 1.99 9.49 4.08 Protein (6.25) ••••••g 0.35 2 0.46 1.59 1.13Lipid (fat) •••••••••g 0.10 1 0.10 0.45 0.20 Lipid(fat) •••••••••g 0.03 1 0.04 0.14 0.10Caroohydrate •••••••g 8.76 8.32 39.77 17.09 Caroohydrate •••••••g 3.00 3.90 13.62 9.66Fiber ••••••••••••.•g 1.82 1 1.73 8.26 3.55 Fiber ••••••••••••••g 0.68 1 0.88 3.09 2.19Ash •.••••••••••••••g 1.92 1 1.82 8.72 3.74 Ash ••••••••••••••••g 0.42 2 0.55 1.91 1. 35

OJ Minerals: Minerals:-....,J Calcium•••••.•••••mg 214 1 203 972 417 Calcium •••••••••••mg 15 1 20 68 48

Iron ••••••••••••••mg 2.92 1 2.77 13.26 5.70 Iron ••••••••••••••mg 2.40 1 3.12 10.90 7.73Magnesium ••••.••.•mg 64 1 61 291 125 Magnesium •••••••••mg 9 1 12 41 29Phospmrus ••••••••mg 72 1 68 327 140 Ftx:>sptorus ••••••••mg 21 1 27 95 68Ibtassium •••••••••mg 555 1 527 2520 1083 Ibtassium•••••••••mg 186 1 242 844 599SJdium ••••.•••••••mg 11 1 10 50 21 SJdium••••••••••••mg 2 1 3 9 6

vitamins: Vitamins:Ascorbic acid •••••mg 146.00 1 138.70 662.84 284.77 Ascorb ic ac id •••••mg 28.20 1 36.66 128.03 90.82'Ihiamin ••••.••••••mg 0.137 1 0.130 0.622 0.267 'Thiamin •••••••••••mg 0.009 1 0.012 0.041 0.029Riboflav in ••.•••••mg 0.225 1 0.214 1.022 0.439 Riboflav in ••••••••mg 0.019 1 0.025 0.086 0.061Niacin .•••••••••••mg 1.180 1 1.121 5.357 2.302 Niacin ••••••••••••mg 0.240 1 0.312 1.090 0.773Vitamin A••••••••• RE 518 492 2352 1010 Vitamin A••••••.•• RE 0 0 0 0

••••••••• IU 5180 1 4921 23517 10103 ••••••••• ID 0 1 0 0 0

(E) 1st cnmron measure: 1 cup, 1 inch pieces = 95 grams(F) 2nd cnmron measure: 1 }X'rnd = 454 grams

Vitamin values are fran different sample lots am have been adjusted tothe moisture content srown.

Raw and rooked values for proximate, calciun, prosprorus aOO iron arefrom different sample lots.

(E) 1s t oomm::m measure: 1 cup, 1/4 inch sl ices = 130 grams(F) 2nd oomrron measure: 1 ~rnd = 454 grams

Vitamin, rodium, }X'tassiun and magnesiun values are fran different samplelots and have been adjusted to the moisture oontent srown.

Melon, O1inese preserv ing, cookedBenincasa hispida

Item rD. 01-119 l-'ielon, oriental pickling, rawCucumis relo var. conorron

Item I'X). 01-120

lirount in 100 grams,edible ~rtion

Arrount in 100 grams,edible portion

Nutrients & lI1itsMean Standard

errorNumber

ofsamples

liroun t in ed ible~rtion of comnonmeasures 0 f food


175 9 454 9

lirount in edible~rtion of 1 ~lI1d

food as purchased

R?fuse: 29 %seedsparingsstans


errorNumber

ofsamples

Arrount in edibleportion of corruronmeasures of food

Awroximatemeasures & weights

92 9 454 9

Arrount in edibleportion of 1 poundfood as purchased

Refuse: 21seedsparingsends

--------A-------------B--------c--------D--------E--------F----------G----- -------A----------B-------c--------D----------E---------F-------------~-----

Proximate: Proximate:Water ••••••••••••••g 95.95 1 167.91 435.61 309.01 Water •••••••••••••• g 96.82 1 89.07 439.56 346.95Energy ••••••••••kcal 13 23 59 42 Energy••••••••••kcal 10 9 45 36

••••••••••.•kJ 54 94 245 174 •••••••••••• kJ 42 39 191 151Protein (6.25) ••••••g 0.31 1 0.54 1.41 1.00 Protein(6.25) ••••••g 0.47 1 0.43 2.13 1.68Lipid (fat) •••••••••g 0.03 1 0.05 0.14 0.10 Lipid (fat) ••••••••• g 0.02 1 0.02 0.09 0.07Caroohydrate •••••••g 3.35 5.86 15.21 10.79 Caroohydrate •••.••• g 2.38 2.19 10.81 8.53Fiber ••••••••••••••g 0.12 1 0.21 0.54 0.39 Fiber••••••••••••••g 0.57 1 0.52 2.59 2.04Ash ••••••••••••••••g 0.36 1 0.63 1.63 1.16 Ash ••••••••••••••••g 0.31 1 0.29 1.41 1.11

OJ Minerals: Minerals:

00 CalciLDll •••••••••••rng 11 1 19 50 35 CalCiLDll••••••••••• mg 6 1 6 27 22Iron ••••••••••••••rng 0.15 1 0.26 0.68 0.48 Iron••••••••••••••mg 0.60 1 0.55 2.72 2.15MagnesiLDll •••••••••rng 8 1 14 36 26 MagnesiLDll•••••••••mgptx) sprorus ••••••••rng 14 1 24 64 45 Phosphorus••••••••mg 6 1 6 27 22R:>tassiLDll •••••••••mg 170 1 298 772 547 PotassiLDll•••••••••mgSOdiun ••••••••••••mg 2 1 4 9 6 SodiLDll••••••••••••mg

Vitamins: Vitamins:Ascorbic ac id •••••rng 16.40 1 28.70 74.46 52.82 Ascorbic acid••••• mg'Ihiamin •••••••••••rng 0.008 0.014 0.036 0.026 Thiarnin•••••••••••mgRiooflav in ••••••••rng 0.012 0.021 0.054 0.039 Riboflavin•••••••• mgNiacin ••••••••••••rng 0.260 0.455 1.180 0.837 Niacin ••••••••••••mgVitamin A••••••••• RE 0 0 0 0 Vitamin A••••••••• RE

••••••••• IU 0 1 0 0 0 ••••••••• IU

(E) 1st cx:::mrron measure: 1 cup, 1/4 inch slices = 175 grams(F) 2nd cx:::mrron measure: 1 p:>und = 454 grams

Vitamin values are fran a different semple lot and have been oojusted tothe ITDisture content srown.

Raw and cooked values for proximate, calciun, prosprorus am iron arefran different semple lots.

(E) 1st cannon rreasure: 5 slices, 1/4 x 3 indl diameter = 92 grams( l" ) 2nd canroc>n measure: 1 I:Ound = 454 grams

Mushroan, shiitake, dried (Japan)I.entinus ecbdes

Item 00. 01-121 Mushroan, shiitake, cooked (Japan)I.entinus e<bdes

Item 00. 01-122

lm:>lmt in 100 grans,ed ible p:>rtion


lm:>1I1 t in ed iblep:>rtion of COI1UIDnmeasures 0 f food

hrclmt in 100 grams,edible p:>rtion

IEfuse: 18 %stans

koc>lI1t in ed iblep:>rtion of 1 p:lll1dfood as purchased

140 972g


lm:>lI1t in ediblep:>rtion of cannonmeasures of food

Numberof

samples

Standarderror


IEfuse: 18 %stans

lm:>lI1t in ed iblep:>rtion of 1 p:>lI1dfood as purchased

28 98 9

NLtnberof

samples

Standarderror

~an

Nutrients & units

------A-------B------<:----D-----E------F----------G-- -------A-------------B--------c---------D--------E------F---------~---


••••••••••••kJ 1205 96 337 4482 ••••••••••••kJ 226 163 316 841Protein( 6.25) ••••••g 16.22 1 1.30 4.54 60.33 Protein(6. 25) ••••••g 2.23 1 1.61 3.12 8.29Lipid (fat) •••••••••g 0.99 1 0.08 0.28 3.68 Lipid(fat) •••••••••g 0.22 1 0.16 0.31 0.82Caroohydrate •••••••g 68.05 5.44 19.05 253.11 Caroohydrate •••••••g 13.31 9.58 18.63 49.51Fiber ••••••••••••••g 11.53 1 0.92 3.23 42.89 Fiber ••••••••••••••g 1.96 1 1.41 2.74 7.29Ash ••••••••••••••••g 4.56 1 0.36 1.28 16.96 Ash ••••••••••••••••g 0.35 1 0.25 0.49 1.30

Q') Minerals: Minerals:

(,,0 Calcium •••••••••••mg 22 2 2 6 82 Calciun •••••••••••mg 3 1 2 4 11Iron ••••••••••••••mg 2.51 2 0.20 0.70 9.34 Iron ••••••••••••••mg 0.44 1 0.32 0.62 1.64Magnesiun •••••••••mg 132 1 11 37 491 Magnesium•••••••••mg 14 1 10 20 52Plx>sprorus ••••••••mg 298 2 24 83 1108 Itosprorus ••••••••mg 29 1 21 41 108Ibtassium •••••••••mg 1543 2 123 432 5739 R:>tassium •••••••••mg 117 1 84 164 435f()dium ••••••••••••mg 18 2 1 5 67 f()dium ••••••••••••mg 4 1 3 6 15

Vitamins: Vitamins:Ascorbic acid •••••mg 3.48 1 0.28 0.97 12.94 Ascorb ic acid •••••mg 0.25 1 0.18 0.35 0.93Thiamin •••••••••••mg 0.296 1 0.024 0.083 1. 101 'Ihiamin •••••••••••mg 0.035 1 0.025 0.049 0.130Riooflav in ••••••••mg 1.251 1 0.100 0.350 4.653 Riooflav in ••••••••mg 0.162 1 0.117 0.227 0.603Niacin ••••••••••••mg 13.890 1 1.111 3.889 51.664 Niacin ••••••••••••mg 1.430 1 1.030 2.002 5.319Vitamin A••••••••• RE 0 0 0 0 Vitamin A••••••••• RE 0 0 0 0

••••••••• IU 0 1 0 0 0 •••••••• • IV 0 1 0 0 0

(E) 1st oornrron measure: 4 woole, 2 1/4 inch dianeter =(F) 2nd oornrron measure: 1 Olmce package = 28 grams

8 grams (E) 1st oornrron measure: 4 whole, 3 inch diemeter = 72 grams(F) 2nd canrron measure: 1 cup, 1/4 inch slices, packed = 140 grams

vitamin, protein, fat and ash values are fran different sCfTlple lotsand have been adjusted to the moisture content srown.

Vitamin values are from a different semple lot and have been adjustedto the rroisture content srown.

Raw and cooked values for proximate are from a different sample lot.

Okra, rawHibiscus esculentus

Item 00. 01-123 Okra, cookedHibiscus esculentus

Item 00. 01-124

knount in 100 grams,ed ible PJrtion


knoun t in ed iblePJrtion of cannonmeasures of fuod

knount in 100 arams,edible r:ortion

Refuse: 10 %crownstips

J'.rnount in edibletnrtion of 1 PJundfood as purchased

100 g

hrount in edibler:ortion of cOJTl.rronmeasures of food

l-pproximatemeasures & weights

105 g

Numberof

samples

Standarderror


IEfuse: 10 %crownstips

JIroc>unt in ediblePJrtion of 1 PJU1dfood as purchased

95 985 g

tbnberof

samples

Standarderror


--------A---------------B-------~--------D---------E-------F------------{;----

Proximate: Proximate:Water ••••••••••••••g 91.06 1 77.40 86.51 371.74 Water ••••••.•••.••.q 87.15 1 91.51 87.15 355.78Energy•.••••••••kcal 28 24 27 114 Energy ••••.•••.. kcai 42 4d 42 171

••••••••••••kJ 117 99 111 478 ••••.•..•.••kJ 176 185 176 719Protein (6.25) ••••••g 1.66 1 1.41 1.58 6.78 Protein (6.25) •.•••.g 1. 87 1 1.96 1. 87 7.63Lipid (fat) •••..••••g 0.14 1 0.12 0.13 0.57 Lipid (fat) ••••••...g 0.17 1 0.18 0.17 0.69caroohydrate •••••••g 6.36 5.41 6.04 25.96 Caroohydrate ....••.g 9.97 10.47 9.97 40.70Fiber .•••••••••••••g 0.79 1 0.67 0.75 3.23 Fiber .•••••...••.•.g 0.90 1 0.94 0.90 3.67Ash ••.•••••.••••.••g 0.78 1 0.66 0.74 3.18 Ash ••...•...••...••g 0.84 1 0.88 0.84 3.43

'-J Minerals: Minerals:

0 calciLUTl •.••••••••.mg 66 1 56 63 269 calciLUTl •..•••••.•.mg 63 1 66 63 257Iron •.••••.••.•.••mg 0.35 1 0.30 0.33 1. 43 Iron .•••••••••...•mg 0.45 1 0.47 0.45 1.84MagnesiLUTl ••••..•••mg 39 1 33 37 159 MagnesiLUTl••••.....mg 57 1 60 57 233Phospoorus .•••..••mg 53 1 45 50 216 PhJspoorus ••.••.•.mg 56 1 59 56 229R)tassiLUTl •..••••.•mg 235 1 200 223 959 IDtassiLUTl •••..••.•1119 322 1 338 322 1315SJdium .••••..•••.•mg 5 1 4 5 20 SOdiLUTl .••••.•.••..mg 5 1 5 5 20

Vitamins: Vitamins:Ascorbic acid •••••ma 11.00 1 9.35 10.45 44.91 Ascorbic acid .•••.mg 10.00 1 10.50 10.00 40.82'Ihiamin ••••••.•.••mg 0.061 1 0.052 0.058 0.249 Thiamin ....••...••mg 0.076 1 0.080 0.076 0.310Riooflav in ••••..••mg 0.089 1 0.076 0.085 0.363 Riboflav in •.•..•..mg 0.119 1 0.125 0.119 0.486Niacin ••••••••••••mg 0.720 1 0.612 0.684 2.939 Niacin •.•.••..••..mg 1.150 1 1.208 1.150 4.695Vitamin A••••••••• RE 14 12 13 57 Vitamin A•.•.••.•. RE 13 14 13 53

••••••••• 10 137 1 116 130 559 ••••••••• 10 127 1 133 127 518

(E) 1st rornrron measure: 1 cup, 1/2 inch sl ices = 85 grams(F) 2nd comrron measure: 8 PJds, 3 inch lengths = 95 grams

(E) 1s t comrron measure: 1 cup, 1/2 inch sl ices = 105 grams(F) 2nd comrron measure: 8 pods, 3 inch ler-qths = 100 ?TamS

Vitamin, oodium, PJtassiLl11 and magnesiLl11 values are fran differentsample lots and have been a:]justed to the moisture content soown.

Vi tam in values are from a different sample lot and have been adjustedto the rroisture content soown.

Raw and cooked values for proximate, calciLl11, poosplurus and ironare from different sample lots.

<Xlions, green, with tops, rawAll iun fistulosun

Item 00. 01-125 <Xl ions, green, wi th tops, cookedAlliLDn fistuloSLDn

Item 00. 01-126

PmOlmt in 100 grams,ed ible PJrtion


Jlm:)un t in ed iblePJrtion of cannonmeasures of food

Arocnnt in 100 grams,ed ible PJrtion

IEfuse: 17 %rootsbruised tops

Arroll1t in ediblePJrtion of 1 fX)LI1dfood as purchased

454 970 9


lIrrount in ediblePJrtion of comrronmeasures of food

Numberof

samples

Standarderror


IEfuse: 17 %rootsbruised tops

Arroll1t in ediblePJrtion of 1 PJlI'ldfood as purchased

10 945 9

Numberof

samples

Standarderror


--------A-------------B-------c----------D----------E----------F-----------~---- -------A------------B---------c----------D----------E----------F--------------~-----


••••••••••••kJ 75 34 8 282 ••••••••••••kJ 88 62 400 331Protein(6. 25) ••••••g 1.48 1 0.67 0.15 5.57 Protein (6.25) ••••••g 1.38 1 0.97 6.27 5.20Lipid (fat) •••••••••g 0.07 1 0.03 0.01 0.26 Lipid(fat) •••••••••g 0.37 1 0.26 1.68 1.39Caroohydrate •••••••g 3.95 1.78 0.40 14.87 Carlx>hydrate •••••••g 4.12 2.88 18.70 15.51Fiber ••••••••••••••g 0.84 1 0.38 0.08 3.16 Fiber ••••••••••••••g 0.86 1 0.60 3.90 3.24Ash ••••••••••••••••g 0.67 2 0.30 0.07 2.52 Ash ••••••••••••••••g 0.69 1 0.48 3.13 2.60

-....J Minerals: Minerals:~ CalciLDn•••••••••••rng 41 1 18 4 154 CalciLDn•••••••••••rng 41 1 29 186 154

Iron ••••••••••••••rng 0.56 1 0.25 0.06 2.11 Iron ••••••••••••••Ir8 0.62 1 0.43 2.81 2.33Magnes i LDn •••••••••rng 16 1 7 2 60 MagnesiLDn•••••••••Ir8 16 1 11 73 60POOsph:)rus ••••••••rng 35 1 16 4 132 Plx>spoorus ••••••••rng 30 1 21 136 113R:>tassium •••••••••rng 278 1 125 28 1047 IbtassiLDn•••••••••Ir8 264 1 185 1199 994Sodium••••••••••••rng 2 1 7 1 0 8 Sodium ••••••••••••Ir8 4 1 3 18 15

Vitamins: Vitamins:Ascorbic acid •••••rng 24.30 1 10.94 2.43 91.49 Ascorbic ac id •••••Ir8 16.50 1 11.55 74.91 62.12'Ihiamin •••••••••••rng 0.067 1 0.030 0.007 0.252 Thiamin •••••••••••Ir8 0.077 1 0.054 0.350 0.290Rilx>fl av in ••••••••rng 0.097 1 0.044 0.010 0.365 Rilx>flav in ••••••••Ir8 0.129 1 0.090 0.586 0.486Niacin ••••••••••••rng 0.510 1 0.230 0.051 1.920 Niacin ••••••••••••Ir8 0.580 1 0.406 2.633 2.184Vitamin A••••••••• RE 238 107 24 896 Vitamin A••••••••• RE 283 198 1285 1065

••••••••• IU 2377 1 1070 238 8949 ••••••••• IU 2831 1 1982 12853 10658

(E) 1st cornrron measure: 1 cup, 1 inch lergths = 45 grams(F) 2nd cornrron measure: 1 stalk, 16 x 1/2 inch dianeter = 10 grams

(E) 1st rorraron measure: 1 cup, 1 inch lergths = 70 grams(F) 2nd rorraron measure: 1 PJund = 454 grams

Vitamin values are fran a different semple lot am have been crljustedto the rroisture content sh:.::>wn.

Vitamin vallES are fran a different semple lot and have been oojustedto the rroisture content soown.

Q1ions, Maui, rawAllium cepa

Item 00. 01-127 Q1ions, Maui, cookedAllium cepa

Item 00. 01-128

Amount in 100 grams,edible p::>rtion


hrount in ediblep::>rtion of comrronmeasures of food


Refuse: 15 %skinends

.Arrolllt in ediblep::>rtion of 1 p::>lIldfood as purchased

454 9

Amoun t in ed iblep::>rtion of canrronmeasures of food


180 9

Numberof

samples

Standarderror


IEfuse: 15 %skinends

hrolI1t in ediblep::>rtion of 1 p::>ll1dfood as purchased

200 9150 9

~r

ofsamples

Standarderror


--------A--------------B-------c---------D-------E---------F--------------G--- --------A--------------B---------c----------D-----------E-----------F---------------~-----


••••••••••••kJ 163 244 326 628 ••••••••••••kJ 159 286 722 613Protein (6. 25) ••••••g 1.03 1 1.54 2.06 3.97 Protein(6.25) ••••••g 1.03 1 1.85 4.68 3.97Lipid (fat) •••••••••g 0.18 1 0.27 0.36 0.69 Lipid ( fat) •••••••••g 0.17 1 0.31 0.77 0.66Caroohydrate •••••••g 8.98 13.47 17.96 34.62 Caroohydrate •••••••g 8.71 15.68 39.54 33.58Fiber ••••••••••••••g 0.44 1 0.66 0.88 1. 70 Fiber ••••••••••••••g 0.42 1 0.76 1.91 1.62Ash ••••••••••••••••g 0.42 1 0.63 0.84 1.62 Ash ••••••••••••••••g 0.42 1 0.76 1.91 1.62

-.....J Minerals: Minerals:~ Calcium•••••••••••mg 33 1 50 66 127 Calcium•••••••••••mg 33 1 59 150 127

Iron ••••••••••••••mg 0.40 1 0.60 0.80 1.54 Iron ••••••••••••••mg 0.36 1 0.65 1.63 1.39Magnesium •••••••••mg 13 1 20 26 50 Magnesium •••••••••mg 12 1 22 54 46POOspoorus ••.•••••mg 25 1 38 50 96 Ptx:>spoorus ••••••••Ir8 23 1 41 104 89R:>tassium •••••••••mg 157 1 236 314 605 R:>tassium •••••••••mg 151 1 272 686 582Sodium••••••••••••mg 3 1 4 6 12 Sodium••••••••••••mg 2 1 4 9 8

Vitamins: Vitamins:Ascorbic acid •••••mg 6.30 1 9.45 12.60 24.29 Ascorbic acid •••••mg 2.40 1 4.32 10.90 9.25Thiamin •••••••••••mg 0.048 1 0.072 0.096 0.185 Thiamin •••••••••••Ir8 0.044 1 0.079 0.200 0.170Riooflav in ••••••••mg 0.026 1 0.039 0.052 0.100 Riooflav in ••••••••mg 0.020 1 0.036 0.091 0.077Niacin •.••••••••••Ir8 0.180 1 0.270 0.360 0.694 Niacin ••••••••••••mg 0.150 1 0.270 0.681 0.578vi tam in A••••••••• RE 0 0 0 0 Vitamin A••••••••• RE 0 0 0 0

••••••••• IU 0 1 0 0 0 ••••••••• IU 0 1 0 0 0

(E) 1st CDIT1ITDn measure: 1 cup, 1/2 inch pieces = 150 grams(F) 2nd CDIT1ITDn measure: woole, 2 x 3 inch diameter = 200 grams

(E) 1s t CDIT1ITDn measure: 1 cup, 1/2 inch pieces = 180 grams(F) 2nd CDIT1ITDn measure: 1 p::>und = 454 grams

Vitamin values are from a different sample lot and have been adjustedto the ITDisture content soown.

Vitamin values are from a different sample lot and have been aojustedto the ITDisture content srown.

Parsley, ChineseCoriandrum sativum

Item 00. 01-129 Peas, Chinese ed ible rod, rawpisum sativum var. macrocarron

Item 00. 01-130

Amount in 100 grams,edible rortion


Amount in ediblerortion of comrronmeasures of food

Amount in 100 grams,edible rnrtion

Refuse: 8 %endsstrinas

l'mount in ed iblerortion of 1 roundfood as purchased

15 (J80 q

JIIrount in ediblernrt ion of comrmnmeasures of food

Approx imctemeasures & weiqhts

Numberof

samples

StandardMeanNutrients & units

Refuse: 11 %roots

Amount in ediblerortion of 1 romefood as purchased

23 923 9

Numberof

samples

StandardMeanNutrients & units

Proximate:Water .•............gEnerg y •.....•...kcal

•••••••••• •• kJProtein( 6.25) .••...gLipid ( fat) ......•..gCarl:x:>hydrate ••....•gFiber ...•..•.••.•..gAsh ...•..•.........g

93.6917712.360.492.070.801.39

21.554

160.540.110.480.180.32

21.554

160.540.110.480.180.32

378.2369

2879.531. 988.363.235.61

Proximate:Water •..••.........gEnergy ......••••kcal

•••••••.••••kJProtein( 6.25) •.....gLipid ( fat) •........gCarl:x:>hydra te ••.....gFiber •.•••...•.....gAsh g

88.8235

1463.240.127.210.900.61

71.0628

1172.590.105.770.720.49

13.325

220.490.021. 080.140.09

370.66146609

13.520.50

30.093.762.55

-IUO

Minerals:Calcium mgIron mgl"i2gnesiurn ......•..mgPrJosphorus mgFbtassium mgSodium mg

981. 95

2636

45423

230.4568

1045

230.4568

1045

3967.87

105145

183393

~linerals :Calcium•..••......mgIron mgMagnesium mgPhosphorus •.......ffi(J

IDtassiun ........•mgSodium ..•.........mg

420.64

2956

2513

340.51

2345

2012

60.1048

38o

1752.67

121234

104713

Vitamins:Ascorbic ac id ...••mgThiamin mgRil:x:>flav in mgNiacin •.......••.•mgVi tam in A••••••••• RE

••••••••• IU

8.500.0600.0980.590

2252252

1.960.0140.0230.136

52518

1.960.0140.0230.136

52518

34.310.2420.3962.382

9089091

Vitamins:Ascorbic ac id mgThiamin mgRil:x:>flav in ..••....rngNiacin .•..........mgVi tam in A ••••••••• RE

•••••••• • IU

56.400.1940.0960.880

61608

45.120.1550.0770.704

49486

8.460.0290.0140.1329

91

235.360.8100.4013.672

2552537

(E) 1st mrnrron measure: 1 cup, 3/4 inch pieces, lightly packed = 23 grams(F) 2nd mTT1ITDn measure: 1 bunch, 19 stems, 8 inch len:.Jths = 23 grams

(E) 1st mmrron measure: 1 cup, 2 1/2 to 3 inch lersths = 80 (Jrarns(F) 2nd mmrron measure: 10 rods, 2 1/2 to 3 inch lengths = 15 arams

Vitamin, ffidium, rotassiun, fat and ash values are from differentsample lots and have been adj us ted to the moisture content srown.

vi tam in , ffioium, r::otassiun and magnesium values are from di fferentsample lots and have been adjusted to the moisture content shown.

Peas, Chinese edible PJd, CCXJkedpisum sativun var. macrocarPJn

Item 00. 01-131 Pereao, raw (Hawaii)Auricularia auricula-judas

Item 00. 01-132

Nutrients & units

Arrount in 100 grams,ed ible p:>rtion

Arrount in ediblePJrtion of C0111IlDnmeasures of food

Arrount in ediblePJrtion of 1 fX)unofcx:xJ as purchased

Nutrients & units

Arrount in 100 grams,edible p:>rtion

Arrount in ediblePJrtion of comrronmeasures of food

hnount in ed iblePJrtion of 1 fX)llndfood as purchased

Approxim.atemeasures & ~ights


Mean Standarderror

NLnnberof

samples100 9 454 g

Refuse: 8 %endsstrings

Mean Standarderror

NLnnberof

samples100 9 45 g

Refuse: 2 %stan ends

---------A---------------B---------e----------D----------E-----------F-----------------{;----- ---------A---------------B---------e---------D----------E------------F-----------------G-----

Proximate: Proximate:Water •.•••••.••..••g 89.32 1 89.32 405.51 372.74 Water ••••••••••••••g 92.59 1 92.59 41.67 411.59Energy •••••...•.kcal 32 32 145 134 Energy ••••••••••kcal 25 25 11 111

•••••••••••.kJ 134 134 608 559 ••••••••••••kJ 105 105 47 467Protein (6.25) ••..••g 3.98 1 3.98 18.07 16.61 Protein (6.25) ••••••g 0.48 1 0.48 0.22 2.13Lipid (fat) ••••..••.g 0.14 1 0.14 0.64 0.58 Lipid (fat) •••••••••g 0.04 1 0.04 0.02 0.18Caroohydrate •.•••••g 5.95 1 5.95 27.01 24.83 Caroohydrate •••••••g 6.74 6.74 3.03 29.96Fiber ••••••.••••.••g 1.04 1 1.04 4.72 4.34 Fiber ••••••••••••••g 2.13 1 2.13 0.96 9.47Ash ••••••..•••••.••g 0.61 1 0.61 2.77 2.55 Ash ••••••••••••••••g 0.15 1 0.15 0.07 0.67

-..J Minerals: Minerals:~ Calcium.•••••.•••.mg 42 1 42 191 175 Calciun •••••••••••mg 16 1 16 7 71

Iron •••••••••.•••.mg 0.84 1 0.84 3.81 3.51 Iron ••••••••••••••mg 0.56 1 0.56 0.25 2.49Magnesium •••••••••mg 26 1 26 118 109 Magnesium •••••••••mg 25 1 25 11 111poospoorus ••••.•••mg 55 1 55 250 230 PhJspix)rus ••••••••mg 14 1 14 6 62Fbtass ium •••••••••mg 240 1 240 1090 1002 Fbtass ium •••••••••mg 43 1 43 19 191Sodium••••••••.•••mg 4 1 4 18 17 Sodium••••••••••••mg 9 1 9 4 40

Vitamins: Vitcunins:Ascorbic acid •••••mg 37.80 2 37.80 171.61 157.74 Ascorbic ac id •••••mg 0.60 1 0.60 0.27 2.67Thiamin •••••••••••mg 0.164 2 0.164 0.745 0.684 Thianin •••••••••••mg 0.081 1 0.081 0.036 0.360Riooflav in ••••••••mg 0.102 2 0.102 0.463 0.426 Riooflav in ••••••••rng 0.204 1 0.204 0.092 0.907Niacin ••••••••••••mg 0.860 2 0.860 3.904 3.589 Niacin ••••••••••••mg 0.070 1 0.070 0.032 0.311Vitamin A••••••••• RE 72 72 327 300 Vitamin A••••••••• RE 0 0 0 0

••••••••• 10 722 2 722 3278 3013 ••••••••• IU 0 1 0 0 0

(E) 1st ooll1lTOn measure: 1 cup, 2 1/2 to 3 inch lergths = 100 grams(F) 2nd comrron measure: 1 PJund = 454 grams

Vitamin values are from a different sample lot and have been adjustedto the rroisture content soown.

Raw and moked values for proximate, calciun, prosprorus and iran arefrom different sample lots.

(E) 1st oornm:m measure: 1 cup, 3/8 inch strips = 100 grams(F) 2nd <XXTm:)n measure: 3 whole, 3 x 2 1/2 x 1/16 inch = 45 grams

Pepeao, dried (Japan)Auricularia auricula-jt.rlas

Item 00. 01-133 Peppers, green bell, rawCapsicum annuum

Item lXl. 01-134

30 9 10 9

--------A-------------B------~---------D----------E-----------F---------------~----

hnount in 100 grams,edible p::>rtion

--------A---------------B--------~----------D------------E-----------F----------------~----

hnount in 100 grams,ed ible p::>rtion

Refuse: 19 %seedsstemscores

hnount in ediblep::>rtion of 1 p:>undfood as purchased

Approximatemeasures & ~ishts

Mount in ed iblep::>rtion of comrronmeasures of food

105 9 105 9

Numberof

samples

Stamarderror


Refuse: 13 %stemsimperfect parts

hnount in ediblep::>rtion of 1 p::>mdfood as purchased

hnount in ediblep::>rtion of comrronmeasures of food


Numberof

samples

Standarderror



••••••••••••kJ 1234 370 123 4870 ••••••••••••kJ 105 110 110 386protein( 6. 25) ••••••g 4.82 1 1.45 0.48 19.02 Protein (6.25) ••••••g 1. 15 1 1. 21 1. 21 4.23Lipid( fat) •••••••••g 0.44 1 0.13 0.04 1.74 Lipid ( fat) •••••••••g 0.32 1 0.34 0.34 1.18cartohydrate •••••••g 80.17 24.05 8.02 316.38 Cartohydrate •••••••g 5.40 5.67 5.67 19.84Fiber ••••••••••••••g 30.94 1 9.28 3.09 122.10 Fiber ••••••••••••••g 0.74 1 0.78 0.78 2.72ASh ••••••••.•••••••g 2.57 1 0.77 0.26 10.14 Ash ••••••••••••••••g 0.52 1 0.55 0.55 1.91

-.J Minerals: Minerals:U"l calcium•••.•••••••mg 113 1 34 11 446 Calcium •••••••••••mg 8 1 8 8 29

Iron ••••••••••••••mg 6.14 1 1.84 0.61 24.23 Iron .••••••••••.••mg 0.42 1 0.44 0.44 1. 54tJ'.agnesium .••••••••mg 146 1 44 15 576 Magnesium •••••••••mg 13 1 14 14 48Phosphorus ••••••••mg 116 1 35 12 458 Phosph)rus ••••••••mg 36 1 38 38 132Fbtassium ..•••.•••mg 708 1 212 71 2794 R:>tassium •••••••••mg 232 1 244 244 852Sodium•••••••••.••mg 70 1 21 7 276 Sodium ••••••••••••mg 4 1 8 4 4 15

Vitamins: Vitamins:Ascorbic acid •••••mg 1. 41 1 0.42 0.14 5.56 Ascorbic acid •••••mg 118.20 1 124.11 124.11 434.29Thiamin •••.•....•.mg Thiamin •••••••••••mg 0.044 1 0.046 0.046 0.162Ritoflav in ••••.•••mg 0.343 1 0.103 0.034 1.354 Ritoflav in ••••••••mg 0.040 1 0.042 0.042 0.147Niacin •.•..•••••••mg 2.940 1 0.882 0.294 11.602 Niacin ••••••.••••.mg 0.650 1 0.682 0.682 2.388Vitamin A••••••••• RE 0 0 0 0 vitamin A••••••••• RE 43 45 45 158

••.••...• IU 0 1 0 0 0 •••.•••.• 1U 427 1 448 448 1569

(E) 1st conuron measure: 1 cup = 30 grams(F) 2nd CX)rnrron measure: 6 whole, 1 inch diameter = 10 grams

(E) 1st corruron measure: 1 cup, 1/2 inch strips = 105 grams(F) 2nd CX)rnrron measure: whole, 3 1/2 x 3 inch djameter = 105 grams

vitamin values are from a different sample lot and have been adjustedto the rroisture content shown.

Vitamin, 8:Jdium, p::>tassiLIn and maqnesiLIn values are froIT' differentsample lots and have been adjustect to the moisture content smwn.

Pigeon F€a, green, shelled, rawCaj anus caj an

Item no. 01-135 Pigeon pea, green, shelled, cookedCaj anus caj an

Item 00. 01-136

hnoLmt in 100 grams,ed ible rortion

Approximatemeasures & \>Rights

Arrount in ediblerortion of comrronmeasures of food

ArroLmt in 100 arams,ed ible rortion

Refuse: 52 %rods

hrolIDt in ediblerortion of 1 rolIDdfood as purchased

454 a

PffoLmt in ediblernrtion of COlTUTDnmeasures of food


150 9

NlJIllt€rof

samples

StandardMeanNutrients & Lmi ts

Pefuse: 52 %rods

ArroLmt in ediblerortion of 1 roundfood as purchased

25 9150 9

NLnnberof

samples

StandardMeanNutrients & Lmi ts

Proximate:water •...•...•..•••gEnergy•.•.••...•kcal

••••••••••••kJProtein ( 6.25) •.••..gLipid ( fat) ••..•....gCartohydrate •..•...gFiber .....•...•....gAsh .........•....••g

69.30118494

7.400.60

21.342.801.36

103.95177741

11.100.90

32.014.202.04

17.3230

1241.850.155.340.700.34

150.89257

107616.11

1. 3146.466.102.96

Proximate:Water •..•.•.....•..gEnergy•.•..•.... kcal

••••••••••••kJProtein (6.25) gLipid(fat) ••.......gCaroohydrate •.•....gFiber •...•...••....gAsh ..•.•....•.•....g

66.20128536

7.140.49

24.503.481.67

99.30192804

10.710.74

36.755.222.50

300.5S581

243332.42

2.22111. 23

15.807.58

144.14279

116715.55

1.0753.34

7.583.64

-.lO"J

Minerals:Calcium....•...•.•mgIron ....•...•..••.mgMagnesium ....•..••mgpoospmrus ....•...mgfbtassium ...•.....mgSodium ••..•.•..•.•mg

291. 34

43133549

1

442.01

64200824

2

70.34

1133

137o

632.92

94290

11952

Minerals:Calcium........•.•mgIron ..••..•.•.....mgMagnesium•....•...mgPm spoorus •...•...mgFbtassium ..•.•....mgSodium ..•.........mg

261. 39

49130626

1

392.08

74195939

2

1186.31

222590

28425

573.03

107283

13632

Vitamins:Ascorb ic ac id .....mgThiamin •.......••.mgRitoflav in •..••...mgNiacin ......•.....mgVitamin A.....•... RE

••••••••• IU

26.000.3920.2472.400

65653

39.000.5880.3703.600

98980

6.500.0980.0620.600

16163

56.610.8530.5385.225

1421422

Vi tam ins :Ascorbic acid ...•.mgThiamin •.......... lTrgRiooflav in •......•mgNiacin •..•••.•....mgVitamin A••••••••• RE

••••••••• IU

52.100.4120.2262.330

63633

78.150.6180.3393.495

94950

236.531.8701.026

10.578286

2874

113.440.8970.4925.073

1371378

(E) 1st CDmrron measure: 1 cup = 150 grams(F) 2nd CDmrron measure: 10 rods, 3 1/2 to 4 inch len::jths = 25 grams

(E) 1st CDmrron measure: 1 cup = 150 qrams(F) 2nd CDmrron measure: 1 p:Jund = 454 grams

Vitamin, mdium, rotassiun and magnesium values are from differentsample lots and have been adjusted to the moisture content smwn.

Vitamin values are from a different sample lot and have been adjustedto the lTDisture content smwn.

Raw and cxx::>ked values for proximate, calciun, pmspmrus and iron arefrom different sample lots.

fbi, paiai (30% ffilids) Item 00. 01-137 Purslane, raw Item nJ. 01-138wlocasia esculenta fbrtulaca oleracea

--------------------------------------------------------------------------------- -------------------------------------------------------------------------

Amount in 100 grams, Amount in edible Amount in edible Amount in 100 grams, Amount in edible Amornt in edibleed ible turtion turtion of COTnITDn turtion of 1 tuund edible rurtion turtion of COITuron turtion of 1 fXlund

measures of food food as purchased measures of food food as purchasedNutrients & uni ts ----------------------------- ------------------- ------------------ Nutrients & units -----------~----------------- ------------------- ---------------

Mean Standard Number Approximate Refuse: o % Mean Standard Number Approximate Refuse: 23 %

of measures & weights error of measures & weights tough stemssamples samples leaves

240 9 28 9 44 g 20 9

------------F-----------------G-----

Proximate: Proximate:Water ••••••••••••••g 71.64 1 171.94 20.06 324.96 Water •.••.•••••••••g 93.60 1 41.18 18.72 326.92Energy•••..•••.•kcal 107 257 30 485 Energy .••••••.•.kcal 18 8 4 63

.•••.•••.•••kJ 448 1075 125 2032 •....••••••.kJ 75 33 15 262Protein (6.25) ••••••g 0.38 2 0.91 0.11 1. 72 Protein (6. 25) ••••••g 1. 10 1 0.48 0.22 3.84Lipid (fat) ••••.•.••g 0.14 1 0.34 0.04 0.64 Lipid (fat) •.•••••••g 0.10 1 0.04 0.02 0.35Caroohydrate •••••••g 27.31 65.54 7.65 123.88 Caroohydrate ••••••.g 3.95 1. 74 0.79 13.80Fiber ••••••••••..••g 0.54 1 1.30 0.15 2.45 Fiber •••••...••.•.•g 0.80 1 0.35 0.16 2.79Ash ••••••.••.••••••g 0.53 0.05 7 1.27 0.15 2.40 Ash •••..•••••••..••g 1.25 1 0.55 0.25 4.37

-..J Minerals: Minerals:-..J Calciun ••••••.••••mg 18 1 6 43 5 82 Calcium •.•••••••••mg 55 1 24 11 192

Iron ••••••••••••••mg 1.42 0.33 7 3.41 0.40 6.44 Iron ••.•••••..•..•rng 1.68 1 0.74 0.34 5.87Magnesium •••••••••mg 24 1 58 7 109 Magnesium •••••••••rng 72 1 32 14 251Phosphorus ••••••••mg 37 3 6 89 10 168 Phosphorus ••••••••rng 37 1 16 7 129fbtassium ••••.••••mg 183 2 439 51 830 Ibtassium ••••••.••rng 521 1 229 104 1820Sodium••••••••••••mg 12 2 29 3 54 Sodium •••..•••••••mg 48 1 21 10 168

Vitamins: Vitamins:Ascorbic acid •••••mg 8.00 1 19.20 2.24 36.29 Ascorbic acid •••••mg 15.00 1 6.60 3.00 52.39'Ihiamin •••••••••••mg 0.071 1 0.170 0.020 0.322 'lliiamin ••••.••••.•rng 0.034 1 0.015 0.007 0.119Riooflav in •••.•.••mg 0.026 1 0.062 0.007 0.118 Riooflav in ••••••••rng 0.082 1 0.036 0.016 0.286Niacin ••.•.••.•••.mg 0.470 1 1. 128 0.132 2.132 Niacin ••••••••••••rng 0.340 1 0.150 0.068 1.188Vitamin A••••••••• RE 0 0 0 0 Vitamin A••••••••• RE 162 71 32 566

0 1 0 0 0 ••••••••• IU 1620 1 713 324 5658

(E) 1st OOrnITDn measure: 1 cup = 240 grams(F) 2nd OOrnITDn measure: 1 ounce = 28 grams

Vitamin, ffidium, tutassiun and magnesiun values are from differentsample lots and have been adjusted tD the moisture content soown.

(E) 1st OOrnITDn measure: 1 cup, 1 inch pieces = 44 grams(F) 2nd canrron measure: 5 plants, 5 inch len:jths = 20 grams

Vitamin, ffidium, PJtassiun and magnesiun values are from differentsample lots and have been adjusted tD the moisture content soown.

Purslane, CCX)kedR:>rtulaca oleracea

Item 00. 01-139 Rakk}u, scallions, pickled (Japan)All ium chinense

Item 00. 01-140

Jirrount in 100 grams,ed ible p::>rtion

Approximatemeasures & 'Meights

Jirrount in ediblep::>rtion of comrronmeasures of food

Jirrount in 100 grams,ed ible p::>rtion

Refuse: 26 %liquid

Jirrotmt in ed iblep:>rtion of 1 p:>undfood as purchased

454 927 9


Jirrount in ediblep::>rtion of comnonmeasures 0 f food

Numberof

samples

Standarderror


:Refuse: 23 %tomh stemsleaVes

Jirromt in ediblep::>rtion of 1 p::>mdfood as purchased

454 9115 9

Numberof

samples

Standarderror


-------A--------------B-------~---------D-----------E----------F----------------~----- --------A---------------B--------~----------D-----------E-----------F---------------~-----


••••••••••••kJ 75 86 340 262 ••••••••••••kJ 251 68 1140 843Protein (6.25) ••••••g 1.49 1 1.71 6.76 5.20 Protein(6. 25) ••.•••g 0.65 1 0.18 2.95 2.18Lipid (fat) •••••••••g 0.19 1 0.22 0.86 0.66 Lipid(fat) •••••••••g 0.27 1 0.07 1.23 0.91Caroohydrate •••••••g 3.55 4.08 16.12 12.40 Caroohydrate •••••••g 14.60 3.94 66.28 49.01Fiber ••••••••••••••g 0.81 1 0.93 3.68 2.83 Fiber ••••••••••••••g 0.81 1 0.22 3.68 2.72Ash ••••••••••••••••g 1.25 1 1.44 5.68 4.37 Ash ••••••••••••••••g 3.67 1 0.99 16.66 12.32

-..)' Minerals: Minerals:00 Calcium•••••••••••mg 78 1 90 354 272 Calcium ••••••••••.mg 24 1 6 109 81

Iron ••••••••••••••mg 0.77 1 0.89 3.50 2.69 Iron ••••••••••.•••mg 0.42 1 0.11 1. 91 1.41Magnesium•••••••••mg 67 1 77 304 234 Magnesium •••••••••mg 6 1 2 27 20poosphJrus ••••••••mg 37 1 43 168 129 POOsphJrus ••••••••mg 34 1 9 154 114Fbtassium••••.•.••mg 488 1 561 2216 1704 R:>tassium •••••••••mg 92 1 25 418 309&:>dium •••••.•.••••mg 44 1 51 200 154 Sodium••••••••••••mg 1431 1 386 6497 4803

Vitamins: Vitamins:Ascorbic acid •••••mg 8.00 1 9.20 36.32 27.94 Ascorbic acid •••••rna 0 1 0 0 0Thiamin •.•••••••••mg 0.024 1 0.028 0.109 0.084 Thiamin ..•••••••••m9 0.013 1 0.004 0.059 0.044Riooflav in •••.••••mg 0.070 1 0.080 0.318 0.244 Riboflav in •••••••.mg 0.057 1 0.015 0.259 0.191Niacin ••••••••••••mg 0.360 1 0.414 1.634 1.257 Niacin ••••••.•.•••mg 0.300 1 0.081 1.362 1.007Vitamin A•••••••.• RE 238 274 1081 831 Vi tam in A•••••.••• RE 0 0 0 0

••••••••• 10 2384 1 2742 10823 8327 ••••••••• 10 0 1 0 0 0

(E) 1st OJITlITOn measure: 1 cup, 1 inch pieces = 115 grams(F) 2nd oomrron measure: 1 p::>und = 454 grams

(E) 1st oomrron measure: 3 pieces, 1 1/4 x 1 inch diameter = 27 grams(F) 2nd oomrron measure: 1 IDund = 454 grams

Vitamin values are from a different sample lot and have been adjustedto the rroisture content srown.

Raw and rooked values for proximate, calciun, phJsphJrus and iron arefrom different sample lots.

Vitamin values are from a different sample lot and have been adjustedto the moisture content shJwn.

Sesbania, flo\\er, white, rawSesbania grandiflora

Item 00. 01-141 Sesbania, flo\\er, whi te, cookedSesbania grandiflora

Item 00. 01-142

Arrount in 100 qrams,edible fOrtion

Arrount in 100 orams,ed ible fOrtion


errorNumber

ofsamples

Arroun t in ed iblefOrtion of canrronmeasures of food

Approximatemeasures & \\eights

20 9 10 9

Amount in ediblefOrtion of 1 fOlI1dfood as purchased

Refuse: 18 %stemspistilscalyxes


errorNumber

ofsamples

Arrount in ediblefOrtion of COIT1ITOnmeasures of fooo

Approximatemeasures & \\ei9hts

105 9 454 9

Amount in edibler::ortion of 1 p:lundfC>Od as purchased


---------A----------------B---------c----------D-----------E------------F----------------~----- ---------A---------------B--------c----------D------------E------------F-----------------G------

Proximate: Proximate:Water •••••••.••••••g 90.54 2 18.11 9.05 336.77 Water ••••..•..•••••g 93.30 1 97.96 423.58 347.03Energy••.•••••••kcal 31 6 3 115 Energy••...•••••kcal 22 23 100 82

••••••.•••••kJ 130 26 13 484 •..•••••••••kJ 92 97 418 342Protein (6.25) ••••••g 1.52 2 0.30 0.15 5.65 Protein( 6.25) .•..•.g 1. 14 1 1.20 5.18 4.24Lipid (fat) ••••••.••g 0.07 2 0.01 0.01 0.2fi Lipid(fat) ••.•.•.•.g 0.05 1 0.05 0.23 0.19Caroohydrate •••••••g 7.37 1.47 0.74 27.41 Caroohydrate .••••.•g 5.23 5.49 23.74 19.45Fiber •••.••••••••••g 1.54 2 0.31 0.15 5.73 Fiber ••...••••.••..g 1.55 1 1.63 7.04 5.77Ash •••.••••.•••.•••g 0.50 2 0.10 0.05 1.86 Ash •.....•••.....••g 0.28 1 0.29 1.27 1. 04

-.....} Minerals: Minerals:c..o Calcium ••••.••••.•mg 22 2 4 2 82 Calcium ..••...•..•mg 22 1 23 100 82

Iron ••.•••.•••.•••mg 2.00 2 0.40 0.20 7.44 Iron ..•....•..••..mg 0.56 1 0.59 2.54 2.08Magnesium ••••••.••mg 13 1 3 1 48 Mag nes i um ••....•..mg 12 1 13 54 45Pho spoorus .•.•••.•mg 34 2 7 3 126 poospoorus .....•..mg 21 1 22 95 78Fbtassium •••.•••.•mg 207 1 41 21 770 Fbtassium ••..•.•.•mg 107 1 112 486 398Sodium ••••..••••••mg 17 1 3 2 63 Sodium•..••.•.•...m9 11 1 12 50 41

Vitamins: Vitamins:Ascorbic acid .••.•rna 63.00 1 12.60 6.30 234.33 Ascorbic acid •••••mo 34.00 1 35.70 154.36 126.46Thiamin •••••••••• 'm9 0.071 1 0.014 0.007 0.264 Thiamin ..•...•.•.•mq 0.045 1 0.047 0.204 0.167Riooflav in ..•.•••.mg 0.070 1 0.014 0.007 0.260 Riboflav in •..•...•mo 0.040 1 0.042 0.182 0.149Niacin •..••..••.••mg 0.370 1 0.074 0.037 1.376 Niacin ••...•••••••m9 0.230 1 0.242 1.044 0.855Vitamin A•••.•••.• RE 0 0 0 0 Vi tam in P.......... RE 0 0 0 0

•••••.•.• IU 0 1 0 0 0 ••.••.••• IU 0 1 0 0 0

(E) 1st romrron measure: 1 cup, 1 inch pieces, 1 ightly packed = 20 grams(F) 2nd mmrron measure: 5 flo\\ers, 2 1/4 inch le09ths = 10 grams

Vi tam in , rodium, fOtassiun and magnesiun values are fran different samplelots and have been adj usted to the moisture content soown.

(E) 1st corruron measure: 1 cup, 1 inch pieces, lightly packed = 105 9rams(F) 2nd corruron measure: 1 fOund = 454 grams

Vitamin values are from a different sample lot and have been adjusted tothe ITDisture content soown.

Raw and cooked values for proximate, calciun, prosprorus and iron arefrom different sample lots.

Shirataki, canned (Japan)ArrorphJphallus kmjac

Item 00. 01-143 Spinach, O1inese, rawAmaranthus spp.

Item 00. 01-144

Arrount in 100 grams,ed ible fOrtion


Arrount in ediblefOrtion of ccmrronmeasures 0 f food

Amount in 100 grams,edible fOrtion

Pefuse: 9 %tolX.lh stemsleaVes

AmolI1t in ediblefOrtion of 1 p:Hl1d:fc:x:>d as purchaseO

25 928 9


Amount in ediblefOrtion of cannonmeasures of food

Numberof

samples

Standarderror


Pefuse: 38 %liquid

Arrount in ediblefOrtion of 1 fOlI1dfood as purchased

454 g125 9

Numberof

samples

Standarderror


---------A--------------B---------e----------D-----------E------------F-----------------{;---- -----A-----------B-------e--------D----------E--------F----------------{;-----


••••••••••••kJ 59 74 268 166 ••••••••••••kJ 75 21 19 310Protein(6. 25) ••••••g 0.03 1 0.04 0.14 0.08 Protein (6.25) ••••••g 1.62 2 0.45 0.40 6.69Lipid (fat) •••••••••g 0.01 1 0.01 0.05 0.03 Lipid (fat) •••••••••g 0.12 2 0.03 0.03 0.50Carmhydrate •••••••g 5.67 7.09 25.74 15.95 Carmhydrate •••••••g 3.57 1.00 0.89 14.74Fiber ••••••••••••••g 0.43 1 0.54 1.95 1.21 Fiber ••••••••••••••g 0.90 2 0.25 0.22 3.71Ash ••••••••••••••••g 0.18 1 0.22 0.82 0.51 Ash ••••••••••••••••g 1.74 2 0.49 0.44 7.18

00 Minerals: Minerals:0 Calcium•••••••••••mg 71 1 89 322 200 Calcium•••••••••••mg 100 2 28 25 413

Iron ••••••••••••••mg 0.52 1 0.65 2.36 1.46 Iron ••••••••••••••mg 1.83 1 0.51 0.46 7.55Magnesium •••••••••mg 7 1 9 32 20 Magnesium •••••••••mg 47 1 13 12 194Phospoorus ••••••••mg 7 1 9 32 20 Pl'x:>spoorus ••••••••mg 41 2 11 10 169Fbtassium•••••••••mg 6 1 8 27 17 R:> tass ium •••••••••mg 518 1 145 130 21389)dium••••••.•••••mg 4 1 5 18 11 Sodium••••••••••••mg 17 1 5 4 70

Vitamins: Vitamins:Ascorbic acid •••••mg 0 1 0 0 0 Ascorbic acid •••••mg 22.60 1 6.33 5.65 93.29'Itliamin •••••••••••mg 0 1 0 0 0 'Itliamin •••••••••••mg 0.028 1 0.008 0.007 0.116Rimflav in ••••••••mg 0 1 0 0 0 Ril:oflav in ••••••••mg 0.133 1 0.037 0.033 0.549Niacin ••••••••••••mg 0 1 0 0 0 Niacin ••••••••••••mg 0.690 1 0.193 0.172 2.848Vitamin A••••••••• RE 0 0 0 0 Vitamin A••••••••• RE 292 82 73 1205

••••••••• ID 0 1 0 0 0 ••••••••• IU 2924 1 819 731 12070

(E) 1st CDI1llIDn measure: 1 cup = 125 grams(F) 2nd CDI1llIDn measure: 1 fOund = 454 grams

(E) 1st cannon measure: 1 cup, 1 inch pieces = 28 grams(F) 2nd comrron measure: 5 plants, 5 inch le~ths = 25 grams

Vi tan in and pcoximate values are from different semple lots am havebeen ~j usted to the moisture oontent soown.

Vitamin, s::>dium, fOtassiun and magnesilltl values are from differentsample lots am have been adjusted to the moisture oontent soown.

Spinach, O1inese, cookedAmaranthus spp.

Item 00. 01-145 Squash, summer, patty pan, rawCucurbita fefO

Item 00. 01-146

l-Im:>rnt in 100 grams,ed ible fOrtion


l-Im:>tmt in ediblefOrtion of comrronmeasures of food

l-Im:>tmt in 100 grams,ed ible fOrtion

Jefuse: 6 %endssterns

Alrount in ediblefOrtion of 1 p::>undfood as purchased

150 g


l-Im:>mt in ediblefOrtion of comnonmeasures of food

110 9

Numberof

samples

Standarderror


Jefuse: 9 %tough sternslealles

Arrornt in ediblefOrtion of 1 fOlI1dfood as purchased

454 9130 9

Numberof

samples

Standarderror


------A-------------B------e-------D-------E--------F-----------~---- -------A---------------B--------e---------D-----------E----------F---------------~-----


••••••••••••kJ 88 114 400 363 ••••••••••••kJ 96 106 144 409Protein (6.25) ••••••g 2.11 1 2.74 9.58 8.71 Protein (6.25) ••••••g 2.04 1 2.24 3.06 8.70Lipid (fat) •••••••••g 0.18 1 0.23 0.82 0.74 Lipid (fat) •••••••••g 0.17 1 0.19 0.26 0.72Caroohydrate •••••••g 4.04 5.25 18.34 16.68 Caroohydrate •••••••g 4.65 5.12 6.98 19.83Fiber ••••••••••••••g 1.31 1 1.70 5.95 5.41 Fiber ••••••••••••••g 0.58 1 0.64 0.87 2.47Ash ••••••••••••••••g 2.18 2 2.83 9.90 9.00 Ash ••••••••••••••••g 0.91 1 1.00 1.36 3.88

00 Minerals: Minerals:~ Calcium•••••••••••mg 300 1 390 1362 1238 Calcium•••••••••••mg 10 1 11 15 43

Iron ••••••••••••••mg 2.88 2 3.74 13.08 11.89 Iron ••••••••••••••mg 0.40 1 0.44 0.60 1.71Magnesium•••••••••mg 55 1 72 250 227 Magnesium•••••••••mg 38 1 42 57 162Phospmrus ••••••••mg 72 1 94 327 297 Phospmrus ••••••••mg 39 1 43 58 166R:>tassium •••••••••mg 641 1 833 2910 2646 R:>tassium •••••••••mg 377 1 415 566 16078:>dium••••••••••••mg 21 1 27 95 87 Sodium••••••••••••mg 4 1 4 6 17

Vitamins: Vitamins:Ascorbic acid •••••mg 13.00 1 16.90 59.02 53.66 Ascorbic acid •••••mg 17.60 1 19.36 26.40 75.04'Ihiamin •••••••••••mg 0.012 1 0.016 0.054 0.050 Thiamin •••••••••••mg 0.123 1 0.135 0.184 0.524Riooflav in ••••••••mg 0.161 1 0.209 0.731 0.665 Riooflav in ••••••••mg 0.125 1 0.138 0.188 0.533Niacin ••••••••••••mg 0.930 1 1.209 4.222 3.839 Niacin ••••••••••••mg 1. 140 1 1.254 1. 710 4.861Vitamin A••••••••• RE 468 608 2125 1932 Vitamin A••••••••• RE 20 22 30 85

••••••••• IV 4683 1 6088 21261 19330 ••••••••• IV 195 1 214 292 831

(E) 1st OOI1lIIDn measure: 1 cup, 1 inch pieces = 130 grams(F) 2nd comrron measure: 1 FOtmd = 454 grams

(E) 1st OOI1lIIDn measure: 1 cup, 1/4 inch slices = 110 grams(F) 2nd comm:m measure: whole, 3 1/4 x 2 inch diameter = 150 grams

Vitamin values are from a different sample lot and have been adjusted tothe ITDisture content smwn.

Raw and OJOked values for proximate, calciun, prospmrus and iron arefrom different sample lots.

Vitamin, rodium, }X)tassiun and magnesiun values are from differentsample lots and have been adjusted to the moisture content srown.

Squash, stmmler, patty pan, cookedCucurbita refO

Item 00. 01-147 Squash, stmmler, zucchini,Cue urb i ta refO

Item 00. 01-148

AmolIDt in 100 grams,edible fOrtion

Approxiwatemeasures & ~ights

ArrolIDt in ed iblefOrtion of comrronmeasures of food

Amount in 100 qrams,edible rnrtion

Refuse: 5 %ends

AmolIDt in ediblefOrtion of 1 p:>lndfood as purchaseCl

225 9

Approximatemeasures & ~iClhts

l>rrount in ed iblefOrtion of comrronmeasures of food

115 9

Numberof

samples

Standarderror

MeanNutrients & lIDits

Refuse: 6 *endsstews

AmolIDt in ediblefOrtion of 1 fOundfood as purchased

454 a115 q

Numberof

samples

Standarderror

MeanNutrients & lIDits

Proximate:Water ••••••••••.•.•gEnergy•...••..•. kcal

•••.••••.•••kJProtein (6.25) •••••.gLipid (fat) •.•••••••gCaroohydrate .•.•.••gFiber .••.•••••.••••gAsh .•.•••••.•••••••g

93.4121880.960.174.750.720.71

107.4224

1011.100.205.460.830.82

424.0895

4004.360.77

21.563.273.22

398.2990

3754.090.72

20.253.073.03

Proximate:Water ••••••••..••••gEnergy ••••..••••kcal

•••.••••••••kJProtein(6.25) •.••..gLipid (fat) •..••••••gCaroohydrate ••.••..gFiber .•..••••••••••gAsh ..•..••••••••••.g

92.842188

1.930.124.330.460.78

106.7724

1012.220.144.980.530.90

208.8947

1984.340.279.741.041.76

400.0790

3798.320.52

18.661.983.36

00~

Minerals:calcium ••••••.•.••mgIron .••••••••••••.mgMagnesium .••••••••mgpoosprorus ••••••••mg.R:>tassium ••••••.••mgSodium•••••••.•.•.mg

140.34

2433

2353

160.39

2838

2703

641.54

109150

106714

601. 45

102141

100213

Minerals:Calcium .••••••••.•mgIron ••••••••.•••••mgMagnesium •••••••••mgPhospoorus .•••••••mgfbtassium •••••••••mgSJdium •.••••.•••••mg

120.48

3166

3733

140.55

3676

4293

271.08

70148839

7

522.07

134284

160713

Vitamins:Ascorbic acid •••••mg'Thiamin .••••••••••mgRiooflav in .•••••••mgNiacin ••••••••••••mgVitamin A••••••••• RE

••••••••• IU

2.900.0890.0990.880

18184

3.340.1020.1141.012

21212

13.170.4040.4493.995

84837

12.370.3790.4223.752

78786

Vitamins:Ascorbic acid •••••mgThiamin ••••••.••••mgRiooflav in ••••••••mgNiacin .•••••••••••mgVitamin A••••••••• RE

••••••••• IU

34.900.0850.0900.620

42422

40.140.0980.1040.713

48485

78.520.1910.2021.395

94950

150.390.3660.3882.672

1811818

(E) 1st mmrron measure: 1 cup, 1/4 inch slices = 115 grams(F) 2nd mmrron measure: 1 fOlIDd = 454 grams

(E) 1st mmrron measure: 1 cup, 1/4 inch slices = 115 grams(F) 2nd comm:m measure: whole, 7 x 2 1/8 inch diameter = 225 grams

vitamin values are from different sample lots and have been adjusted tothe roisture content sro'Nl1.

Raw and cooked values for proximate, calcill11, pmspmrus and iron arefrom different sample lots.

Vi tam in , rodium, fOtassill11 and magnesill11 values are from differentsample lots am have been adjusted to the moisture content SOO'Nl1.

Squash, summer, zucchini, cookedCucurbita per::o

Item no. 01-149 Squash, winter, pumpkin, flo""2rs, rawCucurbita maxima or per::o

I tern ro. 01 -1 50

Arrount in 100 grams,edible r::ortion


Nutrients & uni tsMean Standard

errorNLn'nber

ofsamples

hrount in edibler::ortion of comrronmeasures of food

Approximatemeasures & ""2ishts

125 9 454 9

Arrount in edibler::ortion of 1 JX)undfood as purchased

Pefuse: 5 %ends


errorNumber

ofsamples

Arrount in ediblep:>rtion of comrronmeasures of food

Approx imatemeasures & ""2ights

33 S 15 9

Arrount in ediblep:>rtion of 1 p:>lndf()()() as purchased


---------A------------B---------e---------D-----------E----------F---------------<;-----

Proximate: Proximate:Water ••••••••••••••q 94.74 1 118.42 430.12 408.25 Water ••••••••••••••g 95.15 1 31.40 14.27 159.69Energy••••••••••kcai 16 20 73 69 Energy••••••••••kcal 14 5 2 23

••••••••••••kJ 67 84 304 289 ••••••••••••kJ 59 19 9 99Protein(6. 25) ••••••g 0.64 1 0.80 2.91 2.76 Protein (6.25) ••••••g 1.05 2 0.35 0.16 1.76Lipid (fat) •••••••••g 0.05 1 0.06 0.23 0.22 Lipid ( fat) •••••••••g 0.07 1 0.02 0.01 0.12Cartohydrate •••••••g 3.93 4.91 17.84 16.94 Cartohydrate •••••••g 3.18 1.05 0.48 5.34Fiber ••••••••••••••g 0.50 1 0.62 2.27 2.15 Fiber ••••••••••••••g 0.63 1 0.21 0.09 1.06Ash ••••••••••••••••g 0.64 1 0.80 2.91 2.76 Ash ••••••••••••••••g 0.55 2 0.18 0.08 0.92

00 Minerals: Minerals:UO Calcium•••••••••••mg 13 1 16 59 56 Calcium•••••••••••mg 32 1 11 5 54

Iron ••••••••••••••mg 0.35 1 0.44 1.59 1.51 Iron ••••••••••••••mg 0.58 1 0.19 0.09 0.97Magnesium •••••••••mg 22 1 28 100 95 Magnesium •••••••••mg 24 1 8 4 40Phospoorus ••••••••mg 40 1 50 182 172 Plx>spoorus ••••••••mg 40 1 13 6 67:R)tassium•••••••••mg 253 1 316 1149 1090 RJtassium •••••••••mg 173 1 57 26 290Sodium ••••••••••••mg 3 1 4 14 13 Sodium.............mg 5 1 2 1 8

Vitamins: Vitamins:Ascorbic acid •••••mg 2.30 1 2.88 10.44 9.91 Ascorbic acid •••••mg 34.00 1 11.22 5.10 57.06'Thiamin •••••••••••mg 0.052 1 0.065 0.236 0.224 Thiamin •••••••••••mg 0.051 1 0.017 0.008 0.086Ritoflav in ••••••••mg 0.052 1 0.065 0.236 0.224 Ritoflav in ••••••••mg 0.091 1 0.030 0.014 0.153Niacin ••••••••••••mg 0.410 1 0.512 1.861 1.767 Niacin ••••••••••••mg 0.840 1 0.277 0.126 1.410Vitamin A••••••••• RE 27 34 123 116 Vitamin A••••••••• RE 394 130 59 661

••••••••• IV 267 1 334 1212 1151 ••••••••• IV 3937 1 1299 591 6608

(E) 1st romm:m measure: 1 cup, 1/4 inch slices = 125 grams(F) 2nd mmrocm measure: 1 p:>und = 454 grams

Vitamin values are from a different sanple lot ard have been adjusted tothe rroisture content soown.

Raw and cooked values for proximate, calciun, poosprorus am iron arefrom different sample lots.

(E) 1st oomrron measure: 1 cup, 1/2 inch pieces, lightly packed = 33 grams(F) 2nd oomrron measure: 10 flo~rs, 3 x 5/8 inch dianeter = 15 grams

Vitamin, calcium, prospoorus and iron values are from different samplelots and have been adjusted to the moisture content soown.

Squash, winter, pumpkin, flowers, C(X)kedCucurbita maxima or petx>

Item roo 01-151 Squash, winter, pumpkin, frui t, rawCucurbita maxima or pep:>

Item 00. 01-152

AIrount in 100 grams,ed ible p:>rtion

AIrount in 100 grams,edible p:>rtion


errorNumber

ofsamples

AIrount in ediblep:>rtion of comrronmeasures of f()(){l


130 9 454 9

AIromt in ediblep:>rtion of 1 IX>lJ1dfood as purchased

Refuse: 63 %stanspistilscalyxes


errorNumber

ofsamples

AIroun t in ed iblep:>rtion of comnonmeasures of food


115 9 570 9

Arrotmt in ediblep:>rtion of 1 J.X)U1dfood as purchased

Pefuse: 30 %seedsrimstans

-------A---------B-------c------D--------E--------F-------------~----- ------A---------------B---------c---------D-------E---------F----------G----


••••••••••••kJ 63 82 286 106 ••••••••••••kJ 218 251 1243 692Protein (6.25) ••••••g 1.09 1 1.42 4.95 1.83 Protein (6.25) ••••••g 0.76 2 0.87 4.33 2.41Lipid (fat) •••••••••g 0.08 1 0.10 0.36 0.13 Lipid (fat) •••••••••g 0.02 2 0.02 0.11 0.06Caroohydra te •••••••g 3.30 1 4.29 14.98 5.54 Caroohydrate •••••••g 13.93 16.02 79.40 44.23Fiber ••••••••••••••g 0.92 1.20 4.18 1.54 Fiber ••••••••••••••g 0.83 2 0.95 4.73 2.64Ash ••••••••••••••••g 0.33 1 0.43 1.50 0.55 Ash ••••••••••••••••g 0.94 2 1.08 5.36 2.98

00 Minerals: Minerals:~ Calcium •••••••••••mg 52 1 68 236 87 Calcium•••••••••••mg 13 2 15 74 41

Iron ••••••••••••••mg 0.88 1 1.14 4.00 1.48 Iron ••••••••••••••mg 0.22 2 0.25 1.25 0.70Magnesium•••••••••mg 25 1 32 114 42 Magnesium•••••••••mg 10 1 12 57 32Phosphorus ••••••••mg 34 1 44 154 57 Phosphorus ••••••••mg 40 2 46 228 127FOtassium•••••••••mg 106 1 138 481 178 FOtassium •••••••••mg 658 1 757 3751 2089Sodium••••••••••••mg 6 1 8 27 10 Sodium••••••••••••mg 2 1 2 11 6

Vitamins: Vitamins:Ascorbic acid •••••mg 6.00 1 7.80 27.24 10.07 Ascorbic acid •••••mg 11.00 1 12.65 62.70 34.93'Ihiamin •••••••••••mg 0.022 1 0.029 0.100 0.037 'Il1iamin •••••••••••mg 0.094 1 0.108 0.536 0.298Riboflav in ••••••••mg 0.038 1 0.049 0.173 0.064 Riboflav in ••••••••mg 0.051 1 0.059 0.291 0.162Niacin ••••••••••••mg 0.370 1 0.481 1.680 0.621 Niacin ••••••••••••mg 0.760 1 0.874 4.332 2.413Vi tam in A••••••••• RE 809 1052 3673 1358 Vitamin A••••••••• RE 262 301 1493 832

••••••••• IV 8090 1 10517 36729 13578 ••••••••• IU 2616 1 3008 14911 8306

(E) 1s t oorraron measure: 1 cup, 1/2 inch pieces = 130 grams(F) 2nd COITllTDn measure: 1 fX)und = 454 grams

vitamin valleS are from a different sample lot and have been adjusted tothe rroisture content shown.

Raw and a:x:>ked values for proximate, calciun, prosphorus and iron arefrom different sample lots.

(E) 1st corruron measure: 1 cup, 1 x 1 x 1/4 inch slices = 115 grams(F) 2nd comrron measure: whole, 4 x 6 1/2 inch diameter = 570 grams

Vitamin, ffidiLnn, fX)tassiun and magnesiun values are from differentsample lots and have been adjusted to the moisture content shown.

Squash, winter, pumpkin, fruit, cookedCucurbi ta max ima or pep:>

Item roo 01-153 Squash, winter, pumpkin, leafy tips, rawCucurbita maxima or pep:>

Item IX>. 01-154


Arrount in 100 qrams,ed ible p:>rtion


errorNumter

ofsamples

Arroun t in ed iblep:>rtion of comrronmeasures of food

l'pproximatemeasures & ~ights

170 9 454 9

luount in eO iblep:>rtion of 1 p:>undfood as purchased

Refuse: 30 %seedsrimstens


errorNumber

ofsamples

Mount in ed iblep:>rtion of commonmeasures of food


40 q 40 9

Airount in ed iblerortion of 1 p::>undfood as purchased

Refuse: 59 %leavesstems

---------A---------------B---------c---------D----------E----------F----------------G-----

Proximate: Proximate:Water ••.•••••••••••g 89.75 1 152.58 407.46 284.97 Water ••••••••••.•.•g 91.90 1 36.76 36.76 170.91Energy •••••••••• kcal 35 60 159 111 Energy ••••...•••kcal 23 9 9 43

••••••••••••kJ 146 248 663 464 •••••.•..•••kJ 96 38 38 179Pro te in (6 • 25 ) ••••••g 0.68 1 1.16 3.09 2.16 Protein (6.25) ••••.•q 3.30 1 1.32 1.32 6.14Lipid ( fat) •••..••••g 0.37 1 0.63 1.68 1.17 Lipid ( fat) •••••••••g 0.40 1 0.16 0.16 0.74CartDhydrate •••••.•g 8.39 14.26 38.09 26.64 CartDhydrate •••••••g 3.33 1.33 1.33 6.19Fiber ••••••.•••••••g 0.71 1 1.21 3.22 2.25 Fiber •••••••...••••g 1.00 1 0.40 0.40 1.86Ash ••..••••••••••••g 0.81 1 1.38 3.68 2.57 Ash .••.••••..••••••g 1. 07 1 0.43 0.43 1.99

00 Minerals: Minerals:Ol Calcium•••••••••••mg 14 1 24 64 44 Calcium •••••••••••rng 41 1 16 16 76

Iron ••••••••••••••rng 0.28 1 0.48 1.27 0.89 Iron ••••••••••••••rng 2.34 1 0.94 0.94 4.35Magnesium ••••••••• rng 8 1 14 36 25 t-lagnesium •••••••••rng 43 1 17 17 80Pro sprorus ••••••••mg 20 1 34 91 6d prosprorus •••••.••rng 108 1 43 43 201Fbtassium•••••••••mg 437 1 743 1984 1388 fOtassium ••••••••• rng 496 1 198 198 922Sodium••••••••••••rng 1 1 2 5 3 Sodium ••••••••••••rng 13 1 5 5 24

Vitamins: Vitamins:Ascorb ic ac id •••••rng 7.00 1 11.90 31.78 22.23 Ascorbic acid •••••rrg 12.00 1 4.80 4.80 22.32Thiamin •••••••••••rng 0.064 1 0.109 0.291 0.203 Thiamin •••••••••••rng 0.103 1 0.041 0.041 0.192RitDflav in ••••••••rng 0.036 1 0.061 0.163 0.114 RitDflav in ••••••••rng 0.140 1 0.056 0.056 0.260Niacin ••••••••••••rng 0.520 1 0.884 2.361 1.651 Niacin •.••••••••.•rng 1.020 1 0.408 0.408 1.897Vitamin A••••••••• RE 219 372 994 695 Vitamin A••••••••• RE 354 142 142 658

••••••••• IU 2187 1 3718 9929 6944 •••..•••• IU 3544 1 1418 1418 6591

(E) 1st colTlITDn measure: 1 cup, 1 x 1 x 1/4 inch 81 ices = 170 grams(F) 2nd colTlITDn measure: 1 p::>und = 454 grams

Vitamin values are from a different sample lot and have been adjusted tothe rroisture content srown.

Raw and cnoked values for proximate, calciun, pmsprorus and iron arefrom different sample lots.

(E) 1st corrnron measure: 1 cup, 1 1/2 inch pieces = 40 grams(F) 2nd colTlITDn measure: 5 leafy tips, 8 inch le~ths = 40 grams

vi tam in , rodium, p:>tassiun and magnesiun values are fran differentsample lots am have been adjusted to the moisture content srown.

Squash, winter, pumpkin, leafy tips, cookedCucurbita maxima or P=PJ

Item 00. 01-155 SWamp cabbage, rawIPJrroea aquatica

Item 00. 01-156

Nromt in 100 grams,ed ible PJrtion


hromt in ediblePJrtion of canrronmeasures of food

Nromt in 100 grams,ed ible PJrtion

Pefuse: 23 %tough stems

Arrol11t in ediblePJrtion of 1 p;:>mdfood as purchaseCl

65 g55 9


Nromt in ediblePJrtion of cannonmeasures of food

Numberof

samples

Standarderror


Pefuse: 59 %leavesstems

hnoll'1t in ediblePJrtion of 1 PJlI'1dfood as purchased

454 970 9

Numberof

samples

Standarderror

MeanNutrients & mi ts

---------A--------------B--------c---------D-------E---------F-------------G----- ------A------------B-------C--------D------E---------F-------------G----


••••••••••••kJ 88 62 400 164 ••••••••••••kJ 92 51 60 321Pro tein (6 • 25 ) ••••••g 2.72 1 1.90 12.35 5.06 Protein(6. 25) ••••••g 2.36 2 1.30 1.53 8.24Lipid (fat) •••••••••g 0.22 1 0.15 1.00 0.41 Lipid ( fat) •••••••••g 0.22 2 0.12 0.14 0.77Cartohydrate •••••••g 3.39 2.37 15.39 6.30 Cartohydrate •••••••g 4.10 2.26 2.66 14.32Fiber ••••••••••••••g 1.06 1 0.74 4.81 1.97 Fiber ••••••••••••••g 1.16 2 0.64 0.75 4.05Ash ••••••••••••••••g 1. 16 1 0.81 5.27 2.16 Ash ••••••••••••••••g 1.19 2 0.65 0.77 4.16

00 Minerals: Minerals:OJ Calcium•••••••••••rng 43 1 30 195 80 Calcium•••••••••••rng 63 9 3 35 41 220

Iron ••••••••••••••rng 3.20 1 2.24 14.53 5.95 Iron ••••••••••••••rng 2.02 0.62 3 1.11 1.31 7.06Magnesium •••••••••rng 38 1 27 173 71 MagnesilIll •••••••••rng 36 1 20 23 126POOsphorus ••••••••rng 79 1 55 359 147 Ftx:>sphorus ••••••••rrg 53 7 3 29 34 185R:>tassium •••••••••rng 438 1 307 1989 815 R:>tassium •••••••••rng 282 1 155 183 985Sodium .•••••••••••rng 8 1 6 36 15 Sod ium••••••••••••rrg 125 1 69 81 437

Vitamins: Vitamins:Ascorbic acid •••••rrg 1.00 1 0.70 4.54 1.86 Ascorbic acid •••••rrg 51.00 1 28.05 33.15 178.13Thiamin •••••••••••rng 0.060 1 0.042 0.272 0.112 Thiamin •••••••••••rrg 0.066 1 0.036 0.043 0.231Ritx::Jflav in ••••••••rrg 0.120 1 0.084 0.545 0.223 Ritx::Jflav in ••••••••rng 0.148 1 0.081 0.096 0.517Niacin ••••••••••••rrg 0.760 1 0.532 3.450 1.413 Niacin ••••••••••••rrg 0.680 1 0.374 0.442 2.375Vitamin A••••••••• RE 367 257 1666 683 Vitamin A••••••••• RE 243 134 158 849

••••••••• IU 3666 1 2566 16644 6818 ••••••••• IU 2432 1 1338 1581 8494

(E) 1st oornrron measure: 1 cup, 1 1/2 inch pieces = 70 grams(F) 2nd cornrron measure: 1 }X)md = 454 grams

(E) 1st cnrnrron measure: 1 cup, 3 inch leTBths, firmly packed = 55 grams(F) 2nd cnrnrron measure: 5 shoots, 11 inch leTBths = 65 grams

Vitamin valU2S are from a different sample lot and have been adjusted tothe noisture content shown.

Raw and cooked values for proximate, calciun, prosphorus and iron arefrom different sample lots.

Vitamin, &>dium, FOtassiun and magnesilIll values are fran differentsample lots am have been adjusted to the moisture content shown.

SWamp cabbage, cookedIIX>m::>ea aquatica

Item 00. 01-157 Sweet IX>tato, bakirg, rawIIX>rnoea batatas

Item 00. 01-158

l'Ioc>unt in 100 grams,ed ible PJrtion


l'Ioc>lI1t in ediblePJrtion of camronmeasures of food

l'Ioc>unt in 100 grams,edible PJrtion

R=fuse: 9 %Parinqs

AmCll.nt in ediblerortion of 1 p:>mdfood as purchased

185 9


Jlroc>mt in ediblePJrtion of comrronmeasures of food

125 9

Numberof

samples

Standarderror

MeanNutrients & LI1its

R=fuse: 23 %tolXfh stems

l'Ioc>lI1t in ed iblePJrtion of 1 {X>undfood as purchased

454 9100 9

Numberof

sanples

Standarderror


-----A----------B------C-------o------E---------F-----------G--- --------A-------------B---------c--------D--------E--------F----------G---


••••••••••••kJ 84 84 381 293 ••••••••••••kJ 473 591 875 1952Protein (6. 25) ••••••g 2.08 1 2.08 9.44 7.26 Protein(6. 25) ••••••g 0.90 1 1.12 1.66 3.71Lipid(fat) •••••••••g 0.24 1 0.24 1.09 0.84 Lipid (fat) •••••••••g 0.19 1 0.24 0.35 0.78Cartohydrate •••••••g 3.50 3.50 15.89 12.22 Cartohydrate •••••••g 27.13 33.91 50.19 111.99Fiber ••••••••••••••g 0.85 1 0.85 3.86 2.97 Fiber ••••••••••••••g 0.85 1 1.06 1.57 3.51Ash ••••••••••••••••g 1.05 1 1.05 4.77 3.67 Ash ••••••••••••••••g 0.86 1 1.08 1.59 3.55

00 Minerals: Minerals:-...,J Calcium•••••••••••rng 54 1 54 245 189 Calciun •••••••••••rng 21 1 26 39 87

Iron ••••••••••••••rng 1.32 1 1.32 5.99 4.61 Iron ••••••••••••••rng 0.56 1 0.70 1.04 2.31Magnesium •••••••••rng 30 1 30 136 105 Magnesium ••••••••• rng 27 1 34 50 111PhJsphorus ••••••••rng 42 1 42 191 147 PhJsphorus ••••••••rng 38 1 48 70 157R:>tassium •••••••••rng 284 1 284 1289 992 R:>tassiun •••••••••rng 316 1 395 585 1304Sodium••••••••••••rng 122 1 122 554 .126 Sodium ••••••••••••rng 65 14 8 81 120 268

Vitamins: Vitamins:Ascorbic acid •••••rng 9.00 1 9.00 40.86 31.43 Ascorbic acid •••••mg 22.90 1 28.62 42.36 94.53'Ihiamin •••••••••••rng 0.049 1 0.049 0.222 0.171 'Ihiamin •••••••••••rng 0.124 1 0.155 0.229 0.512Riooflav in ••••••••rng 0.118 1 0.118 0.536 0.412 Riooflav in •••••••• rng 0.041 1 0.051 0.076 0.169Niacin ••••••••••••rng 0.680 1 0.680 3.087 2.375 Niacin ••••••••••••rng 0.530 1 0.662 0.980 2.188Vitamin A••••••••• RE 309 309 1403 1079 Vitamin A••••••••• RE 869 1086 1608 3587

••••••••• IU 3091 1 3091 14033 10796 ••••••••• IU 8693 1 10866 16082 35883

(E) 1st rornrron measure: 1 cup, 3 inch lergths = 100 grams(F) 2nd rorrrrron measure: 1 fOund = 454 grams

(E) 1s t comrron measure: 1 cup, 1/2 inch cubes = 125 grams(F) 2nd rorrrrron measure: whole, 5 x 2 1/4 inch diameter = 185 grams

Vitamin valLES are from a different sample lot and have been adjusted tothe rroisture rontent srown.

Raw and cooked values for proximate, calciun, prosprorus and iron arefrom different sample lots.

Vitamin valLES are from a different sample lot and have been adjusted tothe rroisture content srown.

Sweet r:otato, bakirg, cookedIr:orroea batatas

Item ro. 01-1 59 Sweet r:otato, boil ing, rawIr:omoea batatas

Item no. 01-160

Nutrients & units

hnount in 100 grams,ed ible r:ortion

hnount in edibler:ortion of cannnnmeasures of food

hnount in edibler:ortion of 1 !=Dunnfood as purchased

Nutrients & units

Alrount in 100 grams,eel ible r:ortion

Arrount in edibler:ortion of cannnnmeasures of food

Arnomt in ed ibletortion of 1 FOmdfood as purchased



Mean Standarderror

NLnnberof

samples400 g 454 9

Pefuse: 5 %parirqs

Mean Standarderror

NLnnberof

samples125 g 210 g

Pefuse: 10 %parirqs

---------A--------------B--------e---------O----------E-----------F------------------c------ ---------A----------------B---------e----------O-----------E----------F----------------e.,-----

Proximate: Proximate:Water ••••••••••••••g 72.98 1 291.92 331.33 314 • .19 Water •••••.•.•.•.••g 70.18 2.12 4 87.72 147.38 286.50Energy ••••••••••kcal 105 420 477 452 Energy•..••••.• ~kcal 114 142 239 465

••.••••••.••kJ 439 1756 1993 1892 •••.•.•.•.••kJ 477 596 1002 1947Protein( 6.25) ••••••g 0.92 1 3.68 4.18 3.96 Protein (6.25) •..•••g 1.62 0.28 4 2.02 3.40 6.61Lipid (fat) •••••••••g 0.17 1 0.68 0.77 0.73 Lipid(fat) •.•..•.••g 0.14 0.05 4 0.18 0.29 0.57Carbohydrate •.•••••g 25.03 100.12 113.64 107.86 Carbohydrate •••.•.•g 26.96 33.70 56.62 110.06Fiber .•.•••..•••.••g 0.88 1 3.52 4.00 3.79 Fiber •••••....•..••q 0.77 0.11 4 0.96 1.62 3.14Ash ••••.•••••••••.•g 0.90 1 3.60 4.09 3.88 A.sh ••.•.•.••••••.••9 1. 10 0.05 6 1.38 2.31 4.49

00 Minerals: !"'inerals:

00 Calcium •••••••••.•mg 21 1 84 95 90 Calcium ••..••••.••mg 30 5 6 38 63 122Iron •••••.•.••••••mg 0.51 1 2.04 2.32 2.20 Iron .•...•••.•••••mg 0.40 0.02 6 0.50 0.84 1.63Magnes i um •••••••••mg 21 1 84 95 90 Magnesium ••••..... ITS 12 1 15 25 49poospoorus •••.••••mg 37 1 148 168 159 pho sphorus .•.••.•.mg 37 3 6 46 78 151fbtassium ••••.••••mg 351 1 1404 1594 1513 fbtassium .•••.•..•mg 377 1 471 792 1539Sodium•.•••.••••••mg 94 1 376 427 .105 SOCiium •...••.•••••mg 47 22 3 59 99 192

Vitamins: Vitamins:Ascorbic acid •••••mg 14.90 1 59.60 67.65 64.21 Ascorbic acid •..••mg 15.20 2.10 6 19.00 31.92 62.05Thiamin •••••••••••mg 0.113 1 0.452 0.513 0.487 Thiamin .••..••••••mg 0.099 1 0.124 0.208 0.404Riboflav in ••••••••mg 0.046 1 0.184 0.209 0.198 Riboflav in •.••••••mg 0.028 1 0.035 0.059 0.114Niacin ••••••••••••mg 0.460 1 1.840 2.088 1.982 Niacin •••.••••••••mg 0.450 1 0.562 0.945 1.837Vitamin A••••••••• RE 1069 4276 4853 4607 Vitamin A•.••••••• RE 77 96 162 314

••••••••• IU 10687 1 42748 48519 46052 •••.••••• IU 770 1 962 1617 3143

(E) 1st comrron measure: whole, 8 1/2 x 2 3/4 inch diameter = 400 grams(F) 2nd comrron measure: 1 !=Dund = 454 grams

Vitamin values are from a different sample lot and have been adjusted tothe nnisture content soown.

(E) 1st COTTlITDn measure: 1 cup, 1/2 inch cubes = 125 grams(F) 2nd COTTlITDn measure: whole, 6 x 2 inch diameter = 210 grams

Vitamin, SJCi ium , r:otassiun and magnesiun values are from differentsample lots and have been adjusted to the moisture content soown.

Sweet Intato, 00il ing, cookedIInnoea batatas

Item roo 01-161 Sweet Intato, leafy tips, rawIIXlnoea batatas

Item roo 01-162

Amomt in 100 grams,ed ible Inrtion


Amount in edibleInrtion of canITDnmeasures of food

AmoLl1t in 100 orams,ed ible Inrtion

Refuse: 29 %touoh stansleaVes

ArroLl1t in ed ibleIXlrtion of 1 P:)l!1C!food as purchased

25 g35 g


Amount in edibleInrtion of canITDnmeasures of fooa

Numberof

samples

Standarderror


~fuse: 6 %parings

Amomt in edibleInrtion of 1 IXlLl1df'ood as purchased

285 g150 g

Numberof

samples

Standarderror


--------A------------B--------c-------n-------E---------F-------------G---- --------A------------B-------c--------D---------E---------F----------~---


••••••••••••kJ 615 922 1753 2622 ••••••••••••kJ 151 53 38 486Protein (6.25) ••••••g 0.86 1 1.29 2.45 3.67 Protein(6. 25) ••••••g 4.00 1 1.40 1.00 12.88Lipid (fat) •••••••••g 0.11 1 0.16 0.31 0.47 Lipid(fat) •••••••••g 0.30 1 0.10 0.08 0.97Caroohydrate •••••••g 35.60 53.40 101.46 151.79 CarbJhydrate •••••••g 6.60 2.31 1.65 21.26Fiber ••••••••••••••g 0.76 1 1.14 2.17 3.24 Fiber ••••••••••••••g 1.20 1 0.42 0.30 3.86Ash ••••••••••••••••g 0.94 1 1.41 2.68 4.01 Ash ••••••••••••••••g 1.30 2 0.46 0.32 4.19

00 Minerals: Minerals:<.0 Calcium •••••••••••mg 34 1 51 97 145 Calcium•••••••••••mg 37 1 13 9 119

Iron ••••••••••••••IT¥:J 0.39 1 0.58 1.11 1.66 Iron ••••••••••••••mg 1.02 1 0.36 0.26 3.28Magnesium•.•••••••mg 17 1 26 48 72 Magnesium•••••••••mg 62 1 22 16 200Plx>sphorus ••••••••mg 32 1 48 91 136 Phosphorus ••••••••mg 94 1 33 24 303R;ltassium•••••••••mg 475 1 712 1354 2025 IOtassium•••••••••mg 525 1 184 131 1691SOdiun ••••••••••••IT¥:J 13 1 20 37 55 Sodium••••••••••••mg 9 1 3 2 29

Vitamins: Vitamins:Ascorbic acid •••••mg Ascorbic acid •••••mg 11.00 2 3.85 2.75 35.43'Ihiamin •••••••••••mg 0.117 1 0.176 0.333 0.499 'Ii1iamin •••••••••••mg 0.164 0.016 3 0.057 0.041 0.528Riooflav in ••••••••mg 0.044 1 0.066 0.125 0.188 RibJflav in ••••••••mg 0.368 2 0.129 0.092 1.185Niacin ••••••••••••mg 0.570 1 0.855 1.624 2.430 Niacin ••••••••••••mg 1.140 2 0.399 0.285 3.671Vitamin A••••••••• RE 69 104 197 294 Vitamin A••••••••• RE 179 63 45 576

••••••••• IU 692 1 1038 1972 2951 ••••••••• IU 1787 2 625 447 5755

(E) 1st OJITUTOn measure: 1 cup, 1/2 inch cubes = 150 grams(F) 2nd OJITUTOn measure: whole, 6 x 2 1/2 inch d ianeter = 285 grams

(E) 1st cx:mron measure: 1 cup, 1 inch pieces = 35 grams(F) 2nd camon measure: 5 leafy tips,S inch lengths = 25 grams

Vitamin valLES are from a different sample lot and have been adjusted tothe rroisture content shown.

Raw am cooked values for proximate, calciun, ph::>sphrus and iron arefrom different sample lots.

Vitamin, sodium, Intassiun and magnesiun values are from differentsample lots am have been adjusted to the moisture content srown.

N:::> moisture value available for vitamin assay sample.

Sweet ~tato, leafy tips, cookedlfOnoea batatas

Item 00. 01-163 Taro, corms, rawColocasia esculenta

Item no. 01-164

Nutrients & mits

lIroc>unt in 100 grams,edible ~rtion

lIroc>unt in edible~rtion of cannonmeasures of food

lIroc>lI1t in edible~rtion of 1 p::>lI1dfood as purchase(!

Nutrients & mits

lIroc>mt in 100 grams,edible ~rtion

lIroc>m t in ed ible~rtion of comrronmeasures of food

lIrromt in roiblep::>rtion of 1 p::>lI1dfood as purchasec1



Mean Standarderror

Numberof

samples65 9 454 9

R=fuse: 29 %toLX3h stems1eCllles

Mean Standarderror

Numberof

samples140 9 140 g

Pefuse: 14 ~

paringsends

-------A------------B-----~-----D-------E---------F-------------G---- -------A--------------B------~----------D-----------E----------F--------------~-----


••••••••••••kJ 142 92 645 457 ••••••••••••kJ 439 615 615 1713Protein (6.25) ••••••g 2.32 1 1.51 10.53 7.47 Protein(6. 25) ••••••g 1.48 1 2.07 2.07 5.77Lipid (fat) •••••••••g 0.30 1 0.20 1.36 0.97 Lipid(fat) •••••••••g 0.11 1 0.15 0.15 0.43caroohydrate •••••••g 7.32 4.76 33.23 23.57 carbohydrate •••••••g 24.84 34.78 34.78 96.90Fiber ••••••••••••••g 1.32 1 0.86 5.99 4.25 Fiber ••••••••••••••g 0.61 1 0.85 0.85 2.38Ash ••••••••••••••••g 1.35 1 0.88 6.13 4.35 Ash ••••••••••••••••g 1.20 1 1.68 1.68 4.68

(.0 Minerals: Minerals:0 calcium •••••••••••mg 117 1 76 531 377 Calcium•••••••••••mg 23 1 32 32 90

Iron ••••••••••••••mg 1.38 1 0.90 6.27 4.44 Iron ••••••••••••••mg 1.70 1 2.38 2.38 6.63Magnesium •••••••••mg 61 1 40 277 196 Magnesium•••••••••mg 20 1 28 28 78Poospoorus ••••••••mg 82 1 53 372 264 Ftospoorus ••••••••mg 69 1 97 97 269R)tassium •••••••••mg 477 1 310 2166 1536 FOtassium •••••••••mg 323 1 452 452 1260Sodium ••••••••••••mg 12 1 8 54 39 Sodium••••••••••••mg 12 2 4 17 17 47

Vitamins: Vitamins:Ascorbic acid •••••ng 2.00 1 1.30 9.08 6.44 Ascorbic acid •••••mg 4.00 1 5.60 5.60 15.6Cl'Ihiamin •••••••••••mg 0.119 2 0.077 0.540 0.383 'Ihiamin •••••••••••mg 0.136 2 0.190 0.190 0.531Riooflav in ••••••••mg 0.280 2 0.182 1.271 0.902 RiooflClll in ••••••••mg 0.020 2 0.028 0.028 0.078Niacin ••••••••••••mg 1.050 2 0.682 4.767 3.382 Niacin ••••••••••••mg 0.440 2 0.616 0.616 1.716Vitamin A••••••••• RE 321 209 1457 1034 Vitamin A••••••••• RE 0 0 0 0

••••••••• IU 3214 2 2089 14592 10351 ••••••• •• IV 0 1 0 0 ('l

(E) 1s t corraron measure: 1 cup, 1 inch pieces = 65 grams(F) 2nd rorraron measure: 1 p::>l.I1d = 454 grams

Vitamin values are from a different sample lot and hCllle been adjusted tothe rroisture content soown.

Raw and rooked values for proximate, calciun, pmspoorus and iron are. from d ifferen t sample 10ts •

(E) 1st comrron measure: 1 cup, 1/2 inch cubes = 140 grams(F) 2nd romrron measure: whole, 3 1/4 x 2 inch diameter = 140 grams

Vitamin, sodium, p::>tassiun and magnesiun values are from differentsample lots am have been adjusted to the moisture content soown.

Taro, corms, cookedCblocasia esculenta

lIrrount in 100 orams,ed ible rnrtion

Nutrients & units

hnoun t in ed i blernrtion of comIIDnmeasures of food

Item m. 01-165

lIrrount in ediblernrtion of 1 PJuno:foc>C as purchaseO

Taro, leaves, rawColocasia esculenta

Nutrients & units

lIrrount in 100 oram8,ed ible rnrti~n

lIrrount in ed iblernrtion of corrnonrreasures of fooo

Item rD. 01-166

Amount in ediblernrtion of 1 PJundfood as purchased

Mean Standarderror

Numberof

samples


130 9 454 9

Refuse: 21 %parinosendsimperfect parts

Mean Standarderror

Numberof

samples

Approximatemeasures & weiohts

28 a 50 a

Refuse: 35 %sternsrridribsirrperfect parts

(.O~

Proximate:Water •••••••••..•••0

Energy .••••.•••.kcai••••••••••••kJ

Pwtein( 6.25) ••...•gLipid (fat) •.•••••••gCarbohydrate •••.•••gFiber ..•••••.•.•...gAsh •.••••••••••••••g

Minerals:Calcium ••••.••••••mgIron ••••....••••••mgMagnesium •••••..••mgPhosphorus ••••••••mgfbtassium .•••••••.mgSJdium .•.•..••••••mg

Vitamins:Asrorbic acid •••••mgThiamin ••.••••••••mgRiboflav in •••••.••mgNiacin •.•••...•.••mqVitamin A••••••••• RE

••••••••• IU

63.80142594

0.520.11

34.600.860.97

180.72

3076

48415

7.000.1230.0320.580oo

82.94185772

0.680.14

44.981.121.26

230.94

3999

62920

9.100.1600.0420.754oo

289.65645

26972.360.50

157.083.904.40

823.27

136345

219768

31.780.5580.1452.633oo

228.62509

21291.860.39

123.993.083.48

652.58

108272

173454

25.080.4410.1152.078oo

Proximate:Water •.••••••••••••qEnergy ••••••••••kcai

••••••••••••kJProtein( 6.25) ••••••gLipid (fat) ••••••.••gCarbohydrate •••••.•gFiber ••••••••••••••gAsh ••••••••••...••.g

Minerals:Calcium•.••••....•mgIron •••••••••••...mgMagnesium •••••.•••mgpoospoorus •••••.•.mgFbtassium•.•••...•mgSodium••••.••••••.mg

Vitamins:Asrorbic acid ••..•mgThiamin ..••.•.•••.mgRiboflav in ••••••.•mgNiacin •••••••••••• rnaVitamin A•..••.... RE

••••••••• IU

87.5436

1514.980.744.822.021. 92

1072.25

3560

4372

37.000.1360.3061.000

5035028

24.511042

1. 390.211.350.570.54

300.63

1017

1221

10.360.0380.0860.280

1411408

43.771876

2.490.372.411. 010.96

541.12

1830

2181

18.500.0680.1530.500

2522514

258.10106445

14.682.18

14.215.965.66

3156.63

103177

12886

109.090.4010.9022.948

148314825

(E) 1st COfT1ITDn measure: 1 cup, 1/2 inch cubes = 130 grams(F) 2nd <X>mrron measure: 1 rnund = 454 grams

Vitamin values are from a different sanple lot and have been adjusted tothe moisture rontent soown.

Raw and CXX)ked values for proximate, calciun, poosplurus and iron arefrom different sample lots.

(E) 1st <X>mrron measure: 1 cup, 1 inch pieces = 28 grams(F) 2nd <X>mrron measure: 3 leaves, 16 x 11 1/2 inches = 50 grams

Vitamin, rodium, rntassiun and magnesiun values are from differentsample lots and have been adjusted to the moisture content soown.

Taro, leaves, C<XJkedColocasia esculenta

Item 00. 01-167 Taro, sh::x:>ts, rawColocasia esculenta

Item no. 01-168

---------A--------------B---------e--------D-----------E--------F------------G----


87 9 75 9

-------A--------------B------~----------D----------E---------F--------------~----


I€fuse: 12 %ends

Arocnnt in ed iblep:>rtion of 1 FOundf()()('l as purchased

Approximatemeasures & 'Heights

Alroun t in ed iblep:>rtion of cannonmeasures of food

Numberof

samples

Standarderror


~fuse: 35 %stemsmidribsimperfect parts

Arrount in eOiblep:>rtion of 1 p:>mofocx:] as purchased

Approx imatemeasures & 'Heights

AIrount in ediblep:>rtion of camronmeasures of fcx:xl

150 9 454 9

Numberof

samples

Standarderror



••••••••••••kJ 151 226 686 445 ••••••••••••kJ 54 47 40 216Protein(6. 25) ••••••g 3.64 1 5.46 16.53 10.73 Protein (6. 25) ••••••g 0.92 1 0.80 0.69 3.67Lipid(fat) •••••••••g 0.74 1 1.11 3.36 2.18 Lipid (fat) •••••••••g 0.09 1 0.08 0.07 0.36caroohydrate •••••••g 5.79 8.68 26.29 17.07 caroohydrate •••••••g 2.75 2.39 2.06 10.98Fiber ••••••••••••••g 1.10 1 1.65 4.99 3.24 Fiber ••••••••••••••g 0.58 1 0.50 0.44 2.32Ash ••••••••••••••••g 1.61 1 2.42 7.31 4.75 Ash ••••••••••••••••g 0.85 1 0.74 0.64 3.39

t..O Minerals: Minerals:~ calcilID1•••••••••••rng 90 1 135 409 265 calcilID1•••••••••••rng 13 2 11 10 52

Iron ••••••••••••••rng 1.25 1 1.88 5.68 3.69 Iron ••••••••••••••rng 1. 18 2 1.03 0.88 4.71MagnesilID1 •••••••••rng 35 1 52 159 103 MagnesilID1 •••••••••rng 9 1 8 7 36poospoorus ••••••••rng 78 1 117 354 230 Phospoorus ••••••••rng 30 2 26 22 120fbtassiun •••••••••rng 567 1 850 2574 1672 fbtassilID1 •••••••••mg 366 1 318 274 1461SOdilID1 ••••••••••••rng 3 1 4 14 9 SOdilID1••••••••••••mg 1 1 1 1 4

Vitamins: Vitamins:Ascorb ic ac id •••••IOCl 31.00 1 46.50 140.74 91.40 Ascorbic acid •••••mgThiamin •••••••••••m9 0.104 2 0.156 0.472 0.307 'Ihiamin •••••••••••rngRiooflav in ••••••••rng 0.289 2 0.434 1.312 0.852 RiooflaIJ in ••••••••rngNiacin ••••••••••••rng 0.950 2 1.425 4.313 2.801 Niacin ••••••••••••mgVitamin A••••••••• RE 515 772 2338 1518 Vitamin A••••••••• RE

••••••••• IU 5154 2 7731 23399 15196 ••••••••• IU

(E) 1st romrron measure: 1 cup, 1 inch pieces = 150 grams(F) 2nd oolTlITDn measure: 1 FOund = 454 grams

(E) 1st oomrron measure: 1 cup, 1 inch pieces = 87 grams(F) 2nd corraron measure: wrole, 15 1/4 x 1 1/8 inch dicmeter = 75 grams

Vitamin, gxjilID1, p:>tassiun and magnesiun values are fran differentsample lots and have been crljusted to the moisture content srown.

Raw and cxx:>ked values for proximate, calciun, poosprorus am iron arefran different sample lots.

SodilID1, p:>tassilID1 and magnesiun values are fran different sample lots andhave been crljustoo to the moisture content srown.

Taro, slDots, cookedColocasia esculenta

Item 00. 01-169 Taro, chips, fr iedColocasia esculenta

Item 00. 01-170

lm:>lI1t in 100 grams,edible {X>rtion


lm:>lI1t in edible{X>rtion of cannonmeasures of food

lm:>rnt in 100 grams,edible p:>rtion

~fuse: 0 %

koc>l..I1t in ediblep:>rtion of 1 ~lI1d

food as purchased

57 g23 9


lm:>rnt in ediblep:>rtion of CCt1'IITOnmeasures of food

Numberof

samples

Standarderror

MeanNutrients & rnits

Pefuse: 12 %ends

lm:>rnt in ediblep:>rtion of 1 tnLl1dfood as purchased

454 9140 9

Numberof

samples

Stamarderror

MeanNutrients & rnits

----A--------B-------C----D-----E------F----------~---- -----Ji.------------B-----c----------D---------E-------F----------G----


••••••••••••kJ 59 83 268 236 ••••••••••••kJ 2046 471 1166 9281Protein (6.25) ••••••g 0.73 1 1.02 3.31 2.91 Protein (6.25) ••••••g 2.00 1 0.46 1.14 9.07Lipid(fat) •••••••••g 0.08 1 0.11 0.36 0.32 Lipid (fat) •••••••••g 25.47 1 5.86 14.52 115.53caroohydrate •••••••g 3.19 4.47 14.48 12.73 Caroohydrate •••••••g 67.14 15.44 38.27 304.55Fiber ••••••••••••••g 0.54 1 0.76 2.45 2.16 Fiber ••••••••••••••g 1.18 1 0.27 0.67 5.35Ash ••••••••••••••••g 0.70 1 0.98 3.18 2.79 Ash ••••••••••••••••g 2.69 1 0.62 1.53 12.20

r...o Minerals: Minerals:UO calcium•••••••••••mg 14 1 20 64 56 calcium •••••••••••mg 44 1 10 25 200

Iron ••••••••••••••mg 0.41 1 0.57 1.86 1.64 Iron ••••••••••••••mg 1.35 1 0.31 0.77 6.12Magnesium•••••••••mg 8 1 11 36 32 Magnesiun •••••••••mg 84 1 19 48 381Plx>spmrus ••••••••mg 26 1 36 118 104 Ph:>spmrus ••••••••mg 131 1 30 75 594Fbtassiun •••••••••mg 344 1 482 1562 1373 Fbtassium•••••••••mg 824 1 190 470 3738Sodium••••••••••••mg 2 1 3 9 8 SOdiun ••••••••••••mg 369 1 85 210 1674

Vitamins: vitamins:Ascorbic acid •••••mg Ascorbic acid •••••mg 0 1 0 0 0'Ihiamin •••••••••••mg 'Ih.iamin •••••••••••mg 0.053 1 0.012 0.030 0.240Riooflav in ••••••••mg Riooflav in ••••••••mg 0.029 1 0.007 0.017 0.132Niacin ••••••••••••mg Niacin ••••••••••••mg 0.040 1 0.009 0.023 0.181vitamin A••••••••• RE Vitamin A••••••••• RE 0 0 0 0

••••••••• IU ••••••••• IU 0 1 0 0 0

(E) 1s t oorruron measure: 1 cup, 1 inch pieces = 140 grams(F) 2nd OOl11ll'Dn measure: 1 tnrnd = 454 grams

(E) 1st OOl11ll'Dn measure: 10 chips, 1/16 x 2 3/4 inch diameter = 23 grams(F) 2nd comrron measure: 2 ounces = 57 grams

Raw and cooked values for proximate, calciun, prospmrus and iron arefrom d ifferen t sample 10ts.

vitamin values are from a different sample lot and have been adjusted tothe moisture content smwn.

Taro, Japanese, rawColocasia esculenta var. globulifera

Item ro. 01-171 Taro, Japanese, cookedColocasia esculenta var. globulifera

Item 00. 01-172

Arromt in 100 grams,ed ible IDrtion


Arromt in edibleIDrtion of comnonmeasures of food

Arromt in 100 grams,ed ible IDrtion

Refuse: 8 %parirgs

AIroLl1t in edible{X)rtion of 1 p:>undfood as purchased

454 9


Arrom t in ed ibleIDrtion of corrnronmeasures of food

135 9

Numberof

samples

Standarderror


Refuse: 25 %parings

Arromt in eclibleIDrtion of 1 {X)lI1dfood as purchased

80 9125 9

Numberof

samples

Standarderror


--------A--------------B------c--------D----------E----------F-------------~---- --------A--------------B--------c----------D----------E--------F----------G---


••••••••••••kJ 297 371 238 1010 ••••••••••••kJ 364 491 1653 1519Protein (6. 25) ••••••g 1.76 2 2.20 1.41 5.99 Protein (6.25) ••••••g 2.40 1 3.24 10.90 10.02Lipid( fat) •••••••••g 0.05 2 0.06 0.04 0.17 Lipid ( fat) •••••••••g 0.06 2 0.08 0.27 0.25caroohydrate •••••••g 16.31 20.39 13.05 55.49 caroohydrate •••••••g 19.84 26.78 90.07 82.79Fiber ••••••••••••••g 0.62 2 0.78 0.50 2.11 Fiber ••••••••••••••g 0.62 2 0.84 2.81 2.59Ash ••••••••••••••••g 1.22 2 1.52 0.98 4.15 Ash ••••••••••••••••g 1.40 1 1.89 6.36 5.84

(.0 t-1inerals: Minerals:~ calcilDTI •••••••••••rog 18 2 22 14 61 CalcilDTI •••••••••••rog 11 1 15 50 46

Iron ••••••••••••••rog 1.00 2 1.25 0.80 3.40 Iron ••••••••••••••rog 0.45 1 0.61 2.04 1.88MagnesilDTI •••••••••rog 36 1 45 29 122 MagnesilDTI •••••••••rog 27 1 36 123 113FtDsphorus ••••••••rog 41 2 51 33 139 FtDsphorus ••••••••rog 75 1 101 340 313PJtassiun •••••••••rog 811 1 1014 649 2759 fbtassilDTI •••••••••rog 469 1 633 2129 1957SOdilDTI ••••••••••••rog 1 1 1 1 3 SOdilDTI ••••••••••••rog 4 1 5 18 17

Vitamins: Vitamins:Ascorbic acid •••••rog 3.00 1 3.75 2.40 10.21 Ascorbic acid •••••rog 4.00 1 5.40 18.16 16.69'Ihiamin •••••••••••rog 0.049 1 0.061 0.039 0.167 'Ihiamin •••••••••••rog 0.044 1 0.059 0.200 0.184Riooflav in ••••••••rog 0.013 1 0.016 0.010 0.044 Rilx>flav in ••••••••rog 0.015 1 0.020 0.068 0.063Niacin ••••••••••••rog 0.480 1 0.600 0.384 1.633 Niacin ••••••••••••rog 0.570 1 0.770 2.588 2.379Vitamin A••••••••• RE 0 0 0 0 Vitamin A••••••••• RE 0 0 0 0

••••••••• IU 0 1 0 0 0 ••••••••• IU 0 1 0 0 0

(E) 1st COTTllIDn measure: 1 cup, 1/2 inch cubes = 125 grams(F) 2nd mmm::m measure: whole, 3 1/4 x 1 3/4 inch diameter = 80 grams

(E) 1st CX>IT'IITOn measure: 1 cup, 1/2 inch cubes = 135 grams(F) 2nd CX>IT'IITOn measure: 1 {X)md = 454 grams

Vitamin, rodium, {X)tassiun and magnesiun values are from differentsample lots aoo have been adjusted to the moisture content srown.

Vitamin, rodiurn, {X)tassiun and magnesiun values are from differentsample lots and have been adjusted to the moisture content srown.

Raw and <x>oked values for proximate, calciun, prosprorus and ironare from different sample lots.

'IbrnatoLyCOF€rsicon esculentun

Item rD. 01-173 Uneb:>shi, pI un, sal t pickled (Japan)Prunus mune

Item 00. 01-174



Arrount in ediblep:>rtion of canrronmeasures of fcx>d

lm:>mt in 100 grams,ed ible p:>rtion

:Eefuse: 51 %liquidseeds

hnount in ed iblep:>rtion of 1 IX'l.11dfood as purchased

28 94 9


lItromt in ed iblep:>rtion of canrronmeasures of food

Numberof

samples

Standarderror


IEfuse: 2 %stem ends

lm:>mt in ed iblep:>rtion of 1 p:>mdfood as purchased

255 9155 g

NLunberof

samples

Standarderror

MeanNutrients & Lrlits

---------A------B-----C------D------E------F--------G--- ----A--------B-------c-------o-------E-------F---------G---

Proximate: Proximate:Water ••••••••••••••g 94.61 0.40 4 146.65 241.26 420.57 Water ••••••••••••••g 71.63 1 2.87 20.06 159.21Energy••••••••••kcal 17 26 43 76 Energy••••••••••kcal 34 1 10 76

••••••••••••kJ 71 110 181 316 ••••••••••••kJ 142 6 40 316Protein(6. 25) ••••••g 1.09 0.04 4 1.69 2.78 4.85 Protein(6.25) ••••••g 0.78 1 0.03 0.22 1.73Lipid (fat) •••••••••g 0.13 0.03 4 0.20 0.33 0.58 Lipid (fat) •••••••••g 0.73 1 0.03 0.20 1.62carb:>hydrate •••••••g 3.60 5.58 9.18 16.00 carb:>hydrate •••••••g 6.97 0.28 1.95 15.49Fiber ••••••••••••••g 0.44 0.04 4 0.68 1.12 1.96 Fiber ••••••••••••••g 1.31 1 0.05 0.37 2.91Ash ••••••••••••••••g 0.57 0.02 4 0.88 1.45 2.53 Ash ••••••••••••••••g 19.89 1 0.80 5.57 44.21

~ Minerals: Minerals:(,Jl calcium•••••••••••mg 6 1 4 9 15 27 Calcium•••••••••••mg 65 1 3 18 144

Iron ••••••••••••••mg 0.27 0.02 4 0.42 0.69 1.20 Iron ••••••••••••••ntg 4.45 1 0.18 1.25 9.89Magnesium•••••••••mg 12 1 19 31 53 Magnesium•••••••••mg 36 1 1 10 80Ptnspmrus ••••••••mg 22 0 4 34 56 98 Plx>spmrus ••••••••mg 14 1 1 4 31EOtassium•••••••••mg 274 1 425 699 1218 R:>tassium•••••••••mg 207 1 8 58 460Sodium••••••••••••mg 4 1 6 6 10 18 Sodium••••••••••••mg 7810 1 312 2187 17359

Vitamins: Vitamins:Ascorbic ac id •••••mg 18.40 1 28.52 46.92 81.79 Ascorbic acid •••••mg 0 1

10 0 0

'Illiamin •••••••••••mg 0.052 1 0.081 0.133 0.231 'Itliamin •••••••••••mg 0.043 1 0.002 0.012 0.096Riboflav in ••••••••mg 0.026 1 0.040 0.066 0.116 Riboflav in ••••••••~ 0.033 1 0.001 0.009 0.073Niacin••••••••••••mg 0.550 1 0.852 1.402 2.445 Niacin ••••••••••••mg 0.310 1 0.012 0.087 0.689vitamin A•••••••••RE 68 105 173 302 Vitamin A••••••••• RE 0 0 0 0

••••••••• ID 677 1 1049 1726 3009 ••••••••• IU 0 1 0 0 0

(E) 1st <X>I'I1Iron measUl:'e: whole, 2 1/8 x 3 inch diameter = 155 grams(F) 2nd carrron measUl:'e: whole, 2 1/2 x 3 5/8 inch d ianeter = 255 grams

(E) 1st camon measure: 2 wtx:>le, 5/8 inch dianeter =(F) 2nd oomrron measure: 1 Oll"lce = 28 grams

4 grams

Vitamin, rodium, p:>tassiun and magnesiun values are fran differentsample lots am have been adjusted to the moisture content smwn.

Vitamin vallES are from a different sanple lot aoo have been adjusted tothe noisture content smwn.

Waterchestnut, rawEleocharis dulcis

Item 00. 01-175 Waterchestnut, canned (Taiwan)Eleocharis dulcis

Item 00. 01-176

lIIrolJ1t in 100 grams,ed ible p::>rtion

Approximatemeasures & \tA?ights

lIIrount in ediblep::>rtion of comrronmeasures of food

lIIrount in 100 grams,ed ible p::>rtion

Amoll1t in eo iblep::>rtion of 1 p:>lI1dfood as Purchased-----------------

Pefuse: 35 %liquid

40 9

Approximatemeasures & \tA?ights

krount in ed iblep::>rtion of comrronmeasures of food

140 9

Numberof

samples

Standarderror


Pefuse: 46 %pari~s

imperfect parts

lIIrount in ed iblep::>rtion of 1 p:>lJ1dfood as purchased

52 9125 9

Numberof

samples

Standarderror


------A----------B-------c-------D--------E--------F-------------~---- -------A-------------B--------c----------D-----------E-----------F----------------G----


••••••••••••kJ 310 388 161 759 ••••••••••••kJ 201 281 80 593Protein(6. 25) ••••••g 1.65 1 2.06 0.86 4.04 Protein (6.25) ••••••g 0.66 1 0.92 0.26 1.95Lipid ( fat) •••••••••g 0.04 1 0.05 0.02 0.10 Lipid ( fat) •••••••••g 0.05 1 0.07 0.02 0.15carrohydrate •••••••g 17.86 22.32 9.29 43.75 carrohydrate •••••••g 11.93 16.70 4.77 35.17Fiber ••••••••••••••g 0.55 1 0.69 0.29 1.35 Fiber ••••••••••••••g 0.51 1 0.71 0.20 1.50Ash ••••••••••••••••g 0.91 1 1. 14 0.47 2.23 Ash ••••••••••••••••g 0.30 1 0.42 0.12 0.88

~ Minerals: Minerals:Q') calcilUl1 •••••••••••rng 2 1 2 1 5 calcilUl1 •••••••••••mg 6 1 8 2 18

Iron ••••••••••••••rng 1.80 1 2.25 0.94 4.41 Iron ••••••••••••••rng 0.30 1 0.42 0.12 0.88MagnesilUl1 •••••••••rng 21 1 26 11 51 Magnesium •••••••••mg 5 1 7 2 15Ftnspoorus ••••••••rng 65 1 81 34 159 Phospoorus ••••••••mg 19 1 27 8 56R::>tassilUl1 •••••••••mg 427 1 534 222 1046 R::>tassium •••••••••mg 117 1 164 47 345SodilUl1 ••••••••••••mg 6 1 8 3 15 SOdilUl1 ••••••••••••mg 12 1 17 5 35

Vitamins: VitaIr.ins:Ascorbic acid •••••rng 2.60 1 3.25 1.35 6.37 Ascorbic acid •••••mg 1.60 1 2.24 0.64 4.72'Ihiamin •••••••••.• rng 0.059 1 0.074 0.031 0.145 Thiamin •••••••••••rng 0.045 1 0.063 0.018 0.133Riboflav in ••••••••mg 0.116 1 0.145 0.060 0.284 Riboflav in ••••••••mg 0.081 1 0.113 0.032 0.239Niacin ••••••••••••rng 0.300 1 0.375 0.156 0.735 Niacin •••••••.••••mg 0.230 1 0.322 0.092 0.678vitamin A••••••••• RE 0 0 0 0 Vitamin A••••••••• RE 0 0 0 0

••••••••• IU 0 1 0 0 0 ••••••••• IU 0 1 0 0 0

(E) 1st comrron measure: 1 cup, 1/4 inch slices = 125 grams(F) 2nd mmrron measure: 4 woole, 1/2 x 1 1/4 inch diameter = 52 qrams

(E) 1st mmrron measure: 1 cup, whole = 140 grams(F) 2nd mmrron measure: 4 whole, 1/2 x 11/8 inch diameter = 40 grams

Vitamin, rodilUl1, tutassiun and magnesiun values are from differentsample lots and have been adjusted to the moisture content soown.

Proximate values are from a different sample lot and have been adjustedto the noisture content smwn.

V;a tercress, rawNasturtiun officinale R. Br.

Item 00. 01-177 Watercress, cookedNasturtium offic inale R. Br.

Item roo 01-178

JIrrount in 100 grams,ed ible r:ortion


Arrount in edibler:ortion of carllTonmeasures of food

JIrrount in 100 qrams,ed ible r:ortion

Refuse: 8 ~

to~h stems

krount in ed ibler:ortion of , IX>undfood as purchased

454 970 g


Arrount in edible}X)rtion of C01TlIlDnmeasures of food

Numberof

samples

Standarderror


Refuse: 8 %toooh stems

JIrrount in ed ibler:ortion of 1 IX>U1df()()(J as purchased

16 945 g

Numberof

samples

Standarderror


---------A---------------B--------c---------o-----------E-----------F----------------G----- --------A---------------B---------c----------D-----------E----------F-----------------G-----

Proximate: Proximate:Water •.••..••••••••g 94.52 2 42.53 15.12 394.44 Water ••••••••••••••g 95.20 1 66.64 432.21 397.28Energy ••••••••••kcal 14 6 2 58 Energy ••••••••••kcal 12 8 54 50

••••••••••••kJ 59 27 9 246 ••••••••••••kJ 50 35 227 209Protein (6.25) ••••••g 2.03 2 0.91 0.32 8.47 Protein (6.25) ••••••g 1.83 1 1.28 8.31 7.64Lipid (fat) •••••••••g 0.19 2 0.09 0.03 0.79 Lipid( fat) •••••••••g 0.05 1 0.04 0.23 0.21Caroohydrate •••••••g 2.22 1.00 0.36 9.26 Caroohydrate •••••••g 2.06 1.44 9.35 8.60Fiber ••••••••••••••g 0.60 2 0.27 0.10 2.50 Fiber ••••••••••••••g 0.78 1 0.55 3.54 3.26Ash •••••..•••••••••g 1.04 0.07 3 0.47 0.17 4.34 Ash ••••••••••••.•••g 0.86 2 0.60 3.90 3.59

t",O r-hnerals: Minerals:-.I calcium •••••••••••mg 90 2 40 14 376 Calcium •••••••••••mg 58 1 41 263 242

Iron ••••••••••••••mg 1.42 0.50 3 0.64 0.23 5.93 Iron ••••••••••••••mg 0.72 2 0.50 3.27 3.00Magnesium •.•••••••mg 33 1 15 5 138 Magnesiun •••••••••ITB 29 1 20 132 121Phospoorus ••••••••ITB 50 2 22 8 209 Phosphorus ••••••••mg 39 1 27 177 163Fb tass i um ••••••••• 1TlQ 446 1 201 71 1861 Ibtassium ••••••.••1TlQ 394 1 276 1789 1644Sodium •••••.••••••m<? 57 1 26 9 238 Sodium ••••••••••.•m9 50 1 35 227 209

Vitamins: Vitamins:Ascorb ic ac id •••••mg 57.00 1 25.65 9.12 237.87 Ascorbic acid •••••mg 42.00 1 29.40 190.68 175.27'Ihiamin •••••••••••mg 0.078 1 0.035 0.012 0.326 Thiamin •••••••••••mg 0.055 1 0.038 0.250 0.230Riooflav in ••••••••mg 0.132 1 0.059 0.021 0.551 Riboflav in ••••••••mg 0.117 1 0.082 0.531 0.488Niacin ••••••••••••mg 0.480 1 0.216 0.077 2.003 Niacin •••.••••••••mg 0.410 1 0.287 1.861 1.711Vitamin A••••••••• RE 202 91 32 843 vitamin A••••••••• RE 223 156 1012 931

••••••••• IU 2025 1 911 324 8451 ••••••••• IU 2229 1 1560 10120 9302

(E) 1st cxmron measure: 1 cup, 1 1/2 inch le~ths = 45 grams(F) 2nd cxmron measure: 2 plants, 10 inch lelXlths = 16 grams

(E) 1st comrron measure: 1 cup, 1 1/2 inch le~ths = 70 grams(F) 2nd ccmrron measure: 1 IX>und = 454 grams

Vitamin, ::odium, r:otassiun and magnesiun values are fran differentsample lots and have been adjusted to the moisture content srown.

Vitamin values are from a different sample lot and have been adjusted tothe rroisture content srown.

Raw and (X)()ked values for proximate, calciun, prosprorus and iron arefrQlT1 different sample lots.

Yam, rrountain, raw (Hawaii)Dioscorea batatas

Item 00. 01-179 Yam, rromtain, cooked (Hawaii)Dioscorea batatas

Item I'X). 01-180

135 9 325 9

--------A--------------B---------<:::----------o----------E----------F----------------G-----

hrount in 100 grams,ed ible p::>rtion

145 9 454 g

--------A--------------B--------<:::---------D---------E----------F---------------G-----

hnomt in 100 grams,edible p::>rtion

Fefuse: 15 %parin::l seros

hromt in edible~rtion of 1 ~lmd

food as purchased


Arrount in ediblep::>rtion of canrronmeasures of food

Numberof

samples

Standarderror


Fefuse: 15 %paringsems

hnoll'1t in ediblep::>rtion of 1 p::>mdfood as purchased

hnount in ediblep::>rtion of comrronmeasures of food


Numberof

samples

Standarderror



••••••••••••kJ 347 468 1128 1338 ••••••••••••kJ 314 455 1426 1211Protein (6. 25) ••••••g 1.11 1 1.50 3.61 4.28 Protein (6.25) ••••••g 1.73 1 2.51 7.85 6.67Lipid (fat) •••••••••g 0.12 1 0.16 0.39 0.46 Lipid( fat) •••••••••g 0.08 1 0.12 0.36 0.31Carl::ohydrate •••••••g 19.56 26.41 63.57 75.42 Carl::ohydrate •••••••g 17.25 25.01 78.32 66.51Fiber ••••••••••••••g 0.96 1 1.30 3.12 3.70 Fiber ••••••••••••••g 0.56 1 0.81 2.54 2.16Ash ••••••••••••••••g 0.98 1 1.32 3.18 3.78 Ash ••••••••••••••••g 1.06 1 1.54 4.81 4.09

~ Minerals: Minerals:00 Calcitml•••••••••••mg 8 1 11 26 31 Calcitml •••••••••••mg 8 1 12 36 31

Iron ••••••••••••••mg 0.36 1 0.49 1.17 1.39 Iron ••••••••••••••mg 0.43 1 0.62 1.95 1.66Magnesitml •••••••••mg 11 1 15 36 42 MagnesiLDTI •••••••••mg 10 1 14 45 39POOsprorus ••••••••mg 41 1 55 133 158 POOsptorus ••••••••mg 40 1 58 182 154Fbtassiurn•••••••••mg 547 1 738 1778 2109 FbtassiLDTI•••••••••mg 495 1 718 2247 1909Soditml ••••••••••••mg 16 1 22 52 62 SOdiLDTI ••••••••••••mg 12 1 17 54 46

Vitamins: Vitamins:Ascorbic acid •••••mg 0 1 0 0 0 Ascorbic ac id •••••mg 0 1 0 0 0Thiamin •••••••••••mg 0.071 1 0.096 0.231 0.274 'Itliamin •••••••••••mg 0.068 1 0.099 0.309 0.262Ril::oflav in ••••••••mg 0.013 1 0.018 0.042 0.050 Riooflav in ••••••••mg 0.011 1 0.016 0.050 0.042Niacin ••••••••••••mg 0.390 1 0.526 1.268 1.504 Niacin ••••••••••••mg 0.100 1 0.145 0.454 0.386Vitamin A••••••••• RE 0 0 0 0 Vitamin A••••••••• RE 0 0 0 0

••••••••• IU 0 1 0 0 0 ••••••••• IU 0 1 0 0 0

(E) 1st a:mron measure: 1 cup, 1 inch pieces = 135 grams(F) 2nd cx:mron measure: wrole, 8 x 2 1/2 inch diClTleter = 325 grams

(E) 1st COITII'IDn measure: 1 cup, 1 inch pieces = 145 grams(F) 2nd rormron measure: 1 {X)und = 454 grams

Vitamin, 3)ditml, p::>tassiun and magnesiun values are fran differentsample lots am have been adjusted to the moisture content srown.

Vitamin valLES are from a different semple lot am have been adjustedto the rroisture content srown.

Raw and rooked values for proximate, calciun, plx>sph:>ros and iron arefran different sample lots.

Yarn, mountain, raw (Japan)Dioscorea j ap:mica

Iterr. 00. 01-181 Yam bean root, rawPachyrhizus erosus

Item 00. 01-182


Arrount in 100 grams,edible p:>rtion



Pefuse: 8 %skinends

JIrnount in ed iblePJrtion of 1 }X)undfood as purchased

715 9120 q

Numberof

samples

Standarderror


Refuse: 13 %paringsends

knount in ediblep:>rtion of 1 p:>undfood as purchased



900 9

Numberof

samples

Standarderror


--------A---------------B--------c--------D--------E----------F-----------------G------ ---------A----------------B--------c--------D-----------E---------F----------------G----_

Proximate: Proximate:water ••••••••••••••g 84.51 1 760.59 333.50 Water ••••••••••••••g 87.34 1 104.81 624.48 364.48Energy •.••••••••kcal 58 522 229 Energy ••••••••••kcal 46 55 329 192

••••••••••••kJ 243 2187 959 ••••••••••••kJ 192 230 1373 801Protein(6. 25) ••••••g 1.34 1 12.06 5.29 Protein (6.25) ••••••g 0.94 1 1.13 6.72 3.92Lipid (fat) •••••••••g 0.10 1 0.90 0.39 Lipid (fat) •••••••••g 0.03 1 0.04 0.21 0.13CarbJhydrate •••••••g 13.23 119.07 52.21 CarbJhydrate •••••••g 11.34 13.61 81.08 47.32Fiber ••••••••••••••g 0.45 1 4.05 1.78 Fiber ••••••••••••••g 0.47 1 0.56 3.36 1.96Ash •.••••••••••••••g 0.82 1 7.38 3.24 Ash ••••••.•••••••.•g 0.35 1 0.42 2.50 1.46

t.O Minerals: Minerals:

t.O Calcium •.•••.•••••mg 26 1 234 103 Calcium •••••••••••mg 9 1 11 64 38Iron •.••••••.••.•.mg 0.44 1 3.96 1. 74 Iron ••••••••••••••mg 1.90 1 2.28 13.58 7.93Magnesium .••••••••mg 15 1 135 59 Magnesium •••••••••mg 18 1 22 129 75Phosphorus ••..•••.mg 34 1 306 134 Phosphorus ••••••••mg 20 1 24 143 83Ebtassium •••••••••rng 366 1 3294 1444 Ebtassium•••••••••mg 205 1 246 1466 855Sodium••••••••••••mg 12 1 108 47 Sodium ••••••••••••mg 7 1 8 50 29

Vitamins: Vitamins:Ascorbic acid •••••mg 2.40 1 21.60 9.47 Ascorbic acid •••••mg 12.70 1 15.24 90.80 53.00Thiamin ••••.•••.••mg 0.119 1 1.071 0.470 Thiamin •••••••••••mg 0.084 1 0.101 0.601 0.351Ritoflav in •.••••..mg 0.023 1 0.207 0.091 Riboflav in ••••••••mg 0.067 1 0.080 0.479 0.280Niacin ••••.•••...•mg 0.510 1 4.590 2.013 Niacin ••••••••••••mq 0.280 1 0.336 2.002 1.168Vitamin A•••••.••• RE 0 0 0 Vitamin A••••••••• RE 0 0 0 0

•.••.•••. IU 0 1 0 0 ••.••.••• IU 0 1 0 0 0

(E) 1st CDlTIlT'On measure: whole, 25 x 2 1/4 inch dianeter = 900 grams(F) 2nd CDlTIlT'On measure:

(E) 1st COmITDn measure: 1 cup, 1/2 inch cubes = 120 grams(F) 2nd CDmmon measure: whole, 5 x 4 inch diameter = 715 grams

Vitamin values are from a different sample lot and have been adjustedto the rroisture content smwn.

Vitamin, SJdium, p:>tassiun and magnesiun values are from differentsample lots and have been adjusted to the moisture content smwn.

Yam bean root, cookedPachyrhizus erosus

Nutrients & units

PIrount in 100 qrams,ed ible I;Ortion

PIrount in edibleI;Ortion of corrumnmeasures of food

Item 00. 01-183

PIrount in edibleI;Ortion of 1 IX'undfood as purchased

Mean Standarderror

Numberof

samples


:Refuse: 8 %skinems

120 9 454 9

--------A-------------B-------~---------D---------E--------F-------------G------

Proximate:water ••••••••••••••g 87.93 1 105.52 399.20 366.94Energy••••••••••kcal 44 53 200 184

••••••••••••kJ 184 221 835 768Protein(6. 25) ••••••g 1.18 1 1.42 5.36 4.92Lipid (fat) •••••••••g 0.06 1 0.07 0.27 0.25cartohydrate •••••••g 10.40 12.48 47.22 43.40Fiber ••••••••••••••g 1. 12 1 1.34 5.08 4.67Ash ••••••••••••••••g 0.43 1 0.52 1.95 1.79

l-' Minerals:0 calcium•••••••••••rng 16 1 19 73 670 Iron ••••••••••••••rng 0.29 1 0.35 1.32 1.21

Magnesium •••••••••rng 17 1 20 77 71poospoorus ••••••••rng 23 1 28 104 96R:>tassium•••••••••rng 181 1 217 822 755Sodium••••••••••••rng 6 1 7 27 25

vitamins:Ascorbic acid •••••rng 9.20 1 11.04 41.77 38.39'Ihiamin •••••••••••rng 0.143 1 0.172 0.649 0.597Riooflav in ••••••••rng 0.066 1 0.079 0.300 0.275Niacin ••••••••••••rng 0.220 1 0.264 0.999 0.918Vitamin A••••••••• RE 0 0 0 0

••••••••• IU 0 1 0 0 0

(E) 1st o::>rnIron measure: 1 cup, 1 inch cubes = 120 grams(F) 2nd CDlTIITDn measure: 1 I;Ound = 454 grams

vitamin values are from a different sample lot and have been adjustedto the rroisture content srown.

Raw and (l)()ked values for proximate, calciun, phJspoorus and iron arefrom different sample lots.

Table 2. Mean moisture values of food items

Moisture Moisture

Standard Number of Standard Number of

Code Mean error samples Code Mean error samples

01-001 74.37 2 01-053 89.88 2

01-003 93.35 0.83 3 01-054 95.06 0.44 4

01-004 92.40 2 01-055 94.50 0.98 3

01-007 93.34 2 01-056 88.87 0.19 301-008 94.04 2 01-057 90.94 201-009 90.62 0.50 3 01-058 87.10 2.01 301-010 10.42 2 01-059 87.28 1.45 301-011 92.12 0.17 17 01-060 91.91 201-012 91.32 0.46 5 01-061 91.66 201-013 89.62 0.92 3 01-062 94.61 0.24 801-014 88.60 2 01-063 94.53 0.29 301-015 73.56 1.55 4 01-064 93.80 0.69 401-016 72.85 1.79 3 01-065 93.62 201-017 72.58 2.60 5 01-066 94.14 0.73 301-018 69.21 3.20 7 01-067 94.06 201-019 91.69 0.50 4 01-068 93.28 201-020 91.16 2 01-070 74.87 1.62 301-021 88.39 1.14 3 01-071 72.04 201-022 87.47 2 01-072 88.74 0.30 501-023 91.86 2 01-073 88.49 0.70 301-024 91.96 2 01-074 90.33 0.96 301-025 92.35 0.74 5 01-075 90.20 201-026 91.34 2 01-076 70.07 2.26 301-027 83.99 1.90 3 01-077 69.99 201-028 83.61 2 01-078 95.78 0.18 1101-029 87.22 1.62 6 01-079 90.76 201 2030 84.76 2 01-080 93.50 0.06 301-031 90.76 0.93 3 01-081 94.63 0.12 1101-032 90.96 2 01-082 95.04 201-033 88.20 0.47 3 01-083 19.68 201-034 88.02 1.59 3 01-084 90.21 1.36 301-035 92.35 1.58 3 01-085 77.44 1.22 301-036 93.82 2 01-087 92.01 0.23 1501-037 86.78 1.88 3 01-088 92.51 201-038 88.90 2 01-089 88.28 201-039 89.04 0.36 4 01-090 87.54 0.64 301-040 89.47 0.47 4 01-091 92.07 0.20 901-041 70.45 4.95 3 01-092 91.61 201-042 74.62 2 01-093 7.80 201-043 95.96 0.10 12 01-094 97.00 201-044 95.73 0.68 3 01-095 93.60 201-045 89.95 2 01-096 97.92 201-046 91.51 0.30 4 01-097 77.50 201-047 91.46 2 01-098 67.28 201-048 93.73 0.36 5 01-099 95.20 0.37 301-049 93.66 0.69 3 01-100 94.36 201-050 89.77 0.68 3 01-101 95.20 0.18 301-051 93.30 0.19 12 01-102 95.11 201-052 93.00 2 01-103 18.66 2.49 3

NOTE: Refer to Results and Discussion, Nutritive Value, p. 6. Continued

101

Table 2. Continued.

Moisture Moisture

Standard Number of Standard Number ofCode Mean error samples Code Mean error samples

01 -104 76.52 1.07 3 01-145 92.19 0.38 301-105 78.32 2 01-146 94.04 0.91 301-106 88.33 0.58 3 01-147 93.90 201-107 88.96 2 01-148 93.92 0.82 401-108 87.64 1.10 3 01-149 94.32 201-109 85.88 2 01-150 95.08 0.55 301-110 97.18 0.32 3 01-151 95.60 201-111 96.43 0.44 3 01-152 85.75 2.22 501-112 96.36 0.18 7 01-153 86.39 3.45 301-113 96.13 0.18 11 01-154 92.46 0.29 301-114 82.06 1.13 3 01-155 91.30 201-115 79.61 2 01-156 92.60 0.28 401-116 93.33 0.89 4 01-157 92.82 201-117 89.76 2 01-158 72.47 1.28 901-118 96.03 0.27 3 01-159 75.14 201-119 95.48 2 01-160 68.35 1.20 1001-121 9.11 0.65 4 01-161 66.64 201-122 83.48 2 01-162 87.88 201-123 89.26 1.00 3 01-163 87.55 201-124 87.88 2 01-164 61.22 2.03 701-125 92.38 0.53 8 01-165 65.90 4.37 301-126 93.52 2 01-166 83.17 1.22 501-127 90.84 2 01-167 84.64 1.44 401-128 89.98 2 01-168 95.60 201-129 92.80 0.45 3 01-170 2.65 201-130 89.76 0.49 5 01-171 80.42 1.69 601-131 90.24 0.49 3 01-172 75.53 1.94 401-133 11.14 2 01-173 94.44 0.27 1201-134 93.60 0.18 II 01-174 71.62 201-135 68.27 0.84 3 01-175 72.64 3.52 301-136 66.20 2 01-176 86.21 201-137 69.38 0.66 9 01-177 94.61 0.20 501-138 92.94 0.82 3 01-178 94.16 0.59 301-139 92.11 2 01-179 78.70 1.37 301-140 80.52 2 01-180 77.14 201-141 90.03 0.79 3 01-181 83.94 201-142 93.05 2 01-182 88.36 0.54 301-143 95.41 0.66 3 01-183 88.26 201-144 92.50 0.40 4

102

Table 3. Nutritive values of food items: before adjustmentto moisture value shown in table 1

Ascorbic Vitamin

Code Magnesium Sodium Potassium acid Thiamin Riboflavin Niacin A

mg mg mg mg mg mg mg meg RE

01-003 25.1

01-004 23.5 128

01-015 29.9

01-016 26.4

01-017 816 37.6 0.276

01-018 16.6 0.187 0.122 1.02 63

01-024 12.1

01-025 15.0

01-027 45 25201-029 43 33201-031 8.5 317

01-032 0.181 413

01-033 96.0 341

01-034 38.0 0.198 814

01-035 296 63.001-037 84 608 88.0 0.181 0.362 289

01-039 111.901-040 80.2 14501-046 110101-048 61.001-049 40.8 22201-050 24701-051 53.201-054 28.8 25001-057 16201-058 5.2 117901-059 4.7 136801-060 58.801-061 42.701-064 15.0 19501-065 22001-066 7.401-068 571 37.0 146801-071 12.101-072 25.001-073 16.0 15201-074 455 36.0 0.354 11901-075 25.0 16201-076 557 31.001-077 24.0 0.33401-095 65501-105 36.0 0.590 135501-106 172.001-107 126.001-108 36.0 89801-109 114201-114 75.201-115 72.101-116 68 166.0 281

NOTE: Refer to Res,ults and Discussion, Nutritive Value, p. 6. Continued

103

Table 3. Continued.

Ascorbic Vitamin

Code Magnesium Sodium Potassium acid Thiamin Riboflavin Niacin A

mg mg mg mg mg mg mg meg RE

01-117 86.0 0.133 306

01-118 33.401-119 20.201-125 28.4 27701-129 27701-130 46.701-131 32.701-134 83.201-138 21.0 22001-139 12.0 34201-141 73.001-142 37.001-145 42401-146 238 11.801-148 22.901-150 28.0 32501-151 67401-152 15.0 34801-153 14.0 43801-154 32401-155 48401-156 44.0 21001-157 33701-158 81301-159 12.5 89801-160 48301-163 36201-164 44601-166 52.0 0.452 73201-167 43.0 0.427 75001-172 57901-175 66701-178 51.0 274

104

Table 4. Variations in ascorbic acid values of selected fooos

Ascorbic acid (mg per 100 grams) Ascorbic acid (mg per 100 grams)

People's People's

Market Market

Study· HAESt USDA! Study· HAESt USDA!

Beans, green, raw 16.9 22.2 19 Onions, green, with 28.0 28.4 32

14.0 tops, raw 25.4

13.1 21.512.6 19.7

18.9Bittermelon, fruit, raw 118.0 63.0

68.3 Peppers, green bell, 86.7 83.2 12848.1 raw 55.037.8

Peppers, sweet, long, 147.0Cabbage, white mustard, 53.4 28.8 25 raw 65.2raw 29.0 27.9

20.5Cucumber, pared, raw 13.2 10.6 II 13.6

12.610.9 Potatoes 30.9 207.8 28.5

23.4Daikon, raw 26.3 32 22.5

23.3 14.222.1

Sesbania, flower, white, 81.3 73.0Eggplant, long, raw 4.6 trace raw 59.8

1.5 50.61.20.9 Squash, winter, 12.3 14.2 130.8 pumpkin, fruit, raw 8.6

6.9Eggplant, round, raw 2.9 2.1 5 5.9

1.51.1 Sweet potato, boiling, 23.2 21.4 21

raw 19.3Gourd, white flowered, 12.3 10.2 15.7raw 9.5 11.8

9.0 11.27.0 10.0

Melon, Chinese 58.4 44.3 Tomato 17.2 19.1 23preserving, raw 34.6 17.0

16.9Okra, raw 27.1 13.0 31 15.5

16.3 12.9

·Samples obtained from the People's l\;Iarket, Island of Oahu, 1974, analyzed by author. These data are separate from and are not included in table 1,as moisture was not determined.

tMiller, C. D., B. Branthoover, N. Sekiguchi (Wenkam), H. Denning, and A. Bauer, Vitamin Values of Foods Used in Hawaii, Hawaii AgriculturalExperiment Station Technical Bulletin 30 (1956).

t\Vatt, B. K. and A. L. Merrill, Composition of Foods-Raw, Processed, Prepared, Agriculture Handbook No.8 (Washington, D.C., 1963).

105

Table 5. Factors for calculating protein from nitrogen content of food

Food

Animal originEggs .Gelatin .Meat .Milk .

Plant originGrains and cereals:

Barley .Corn (maize) .Millets .Oats .Rice .Rye .Sorghums .Wheat:

Whole-kernel .Bran .Embryo .Endosperm .

Legumes:Beans:

Adzuki .Castor .Jack .Lima .Mung .Navy .

Factor

6.255.556.256.38

5.836.255.835.835.955.836.25

5.836.315.805.70

6.255.306.256.256.256.25

Food

Plant origin-ContinuedLegumes-Continued

Beans-ContinuedSoybeans .Velvetbeans .

Peanuts .Nuts:

Almonds .Brazil .Butternuts .Cashew .Chestnuts .Coconuts .Hazelnuts .Hickory .Pecans .Pinenuts .Pistachio .Walnuts .

Seeds:Cantaloupe .Cottonseed .Flaxseed .Hempseed .Pumpkin .Sesame .Sunflower .

Factor

5.716.255.46

5.185.465.305.305.305.305.305.305.305.305.305.30

5.305.305.305.305.305.305.30

SOURCE: Merrill, A. L. and B. K. Watt, Energy Value of Foods .. . Basis and Derivation, U.S. Department of Agriculture Handbook 74 (1955).

106

Table 6. Data used for calculating energy values of foods or food groups by the Atwater system l

Protein Fat Carbohydrate

Factor Factor Factor

to be to be to be

applied applied applied

Coeffi- Heat of to in- Coeffi- to in- Coeffi- to in-

cient of combus- gested cient of Heat of gested cient of Heat of gested

digesti- tion less nutri- digesti- combus- nutri- digesti- combus- nutri-

Food or food group bility 1.252 ents bility tion ents bility tion ents

(1) (2) (3) (4) (5) (6) (7) (8) (9) (10)

Pet. Cal. /gm. Cal.! gm. Pet. Cal./gm. Cal./gm. Pet. Cal.!gm. Cal./gm.

Eggs, Meat products, Milk products:Eggs .......................... 97 4.50 4.36 95 9.50 9.02 98 3.75 3.68

Gelatin ........................ 97 4.02 3.90 95 9.50 9.02

Glycogen ...................... 98 4.19 4.11

Meat, fish ...................... 97 4.40 4.27 95 9.50 9.02 (3 )

Milk, milk products ............ 97 4.40 4.27 95 9.25 8.79 98 3.95 3.87

Fats, separated:Butter ......................... 97 4.40 4.27 95 9.25 8.79 98 3.95 3.87

Other animal fats ............... 95 9.50 9.02Margarine, vegetable ............ 97 4.40 4.27 95 9.30 8.84 98 3.95 3.87Other vegetable fats and oils ..... 95 9.30 8.84

Fruits:All (except lemons, limes) ....... 85 3.95 3.36 90 9.30 8.37 90 4.00 3.60Lemons ....................... 85 3.95 3.36 90 9.30 8.37 90 2.75 2.48Limes ......................... 85 3.95 3.36 90 9.30 8.37 90 2.75 2.48

Grain products:Barley, pearled ................. 78 4.55 3.55 90 9.30 8.37 94 4.20 3.95Buckwheat flour, dark .......... 74 4.55 3.37 90 9.30 8.37 90 4.20 3.78Buckwheat flour, light .......... 78 4.55 3.55 90 9.30 8.37 94 4.20 3.95Cornmeal, whole ground ........ 60 4.55 2.73 90 9.30 8.37 96 4.20 4.03Cornmeal, degermed ............ 76 4.55 3.46 90 9.30 8.37 99 4.20 4.16Dextrin ........................ 98 4.11 4.03Macaroni, spaghetti ............. 86 4.55 3.91 90 9.30 8.37 98 4.20 4.12Oatmeal, rolled oats ............ 76 4.55 3.46 90 9.30 8.37 98 4.20 4.12Rice, brown .................... 75 4.55 3.41 90 9.30 8.37 98 4.20 4.12Rice, white or polished .......... 84 4.55 3.82 90 9.30 8.37 99 4.20 4.16Rye flour, dark ................. 65 4.55 2.96 90 9.30 8.37 90 4.20 3.78Rye flour, whole grain .......... 67 4.55 3.05 90 9.30 8.37 92 4.20 3.86Rye flour, medium ............. 71 4.55 3.23 90 9.30 8.37 95 4.20 3.99Rye flour, light ................. 75 4.55 3.41 90 9.30 8.37 97 4.20 4.07Sorghum (kaoliang), whole or

nearly whole meal ............ 20 4.55 .91 90 9.30 8.37 96 4.20 4.03Wheat, 97-100 percent extraction 79 4.55 3.59 90 9.30 8.37 90 4.20 3.78Wheat, 85-93 percent extraction 83 4.55 3.78 90 9.30 8.37 94 4.20 3.95Wheat, 70-74 percent extraction .. 89 4.55 4.05 90 9.30 8.37 98 4.20 4.12Wheat, flaked, puffed, rolled,

shredded, whole meal ......... 79 4.55 3.59 90 9.30 8.37 90 4.20 3.78Wheat bran (100 percent) ........ 40 4.55 1.82 90 9.30 8.37 56 4.20 2.35Other cereals, refined ............ 85 4.55 3.87 90 9.30 8.37 98 4.20 4.12Wild rice ...................... 78 4.55 3.55 90 9.30 8.37 94 4.20 3.95

Continued

107

Table 6. Continued.

Protein Fat Carbohydrate

Food or food group

Coeffi- Heat ofcient of combusdigesti- tion less

bility 1.252

Factorto be

appliedto ingestednutri-ents

Coefficient ofdigestibility

Heat ofcombus

tion

Factorto be

appliedto ingestednutrients

Coeffi-cient of Heat ofdigesti- combus-bility tion

Factorto be

appliedto ingestednutri-ents

(1) (2) (3) (4) (5) (6) (7) (8) (9) (10)

Pet. Cal. /gm. Cal./ gm. Pet. Cal./gm. Cal./gm. Pet. Cal./gm. Cal./gm.

Legumes, Nuts:Mature dry beans, cowpeas, peas,

other legumes; nuts .Immature lima beans, cowpeas,

peas, other legumes .Soybeans, dry; soy flour,

flakes, gri ts .Sugars:

Cane or beet sugar (sucrose)Glucose .

Vegetables:Mushrooms .Potatoes and starchy roots .Other underground crops4 .Other vegetables .

Miscellaneous foods:Alcohol5 •••••••••••••••••••••••

Chocolate, cocoa .Vinegar .Yeast .

78

78

78

70747465

42

80

4.45

4.45

4.45

3.753.753.753.75

4.35

3.75

3.47

3.47

3.47

2.622.782.782.44

1.83

3.00

90

90

90

90909090

90

90

9.30

9.30

9.30

9.309.309.309.30

9.30

9.30

8.37

8.37

8.37

8.378.378.378.37

8.37

8.37

97

97

97

9898

85969685

329880

4.20

4.20

4.20

3.953.75

4.104.204.004.20

4.162.454.20

4.07

4.07

4.07

3.873.68

3.484.033.843.57

1.332.403.35

SOlJRCE: Merrill, A. L. and B. K. Watt, Energy Value of Foods ... Basis and Derivation, U.S. Department of Agriculture Handbook 74 (1955).lIn a few cases values in columns 4,7, and 10 are slightly different from those shown in table 7 (this source), column F, revised, because of differentmethods of rounding figures.

2The correction, 1.25 calories, has been subtracted from the heat of combustion. This gives values applicable to grams of digested protein andidentical with Atwater's factors per gram of available protein.

3Carbohydrate factor, 3.87 for brain, heart, kidney, liver; 4.11 for tongue and shellfish.4Vegetables such as beets, carrots, onions, parsnips, radishes.5Coefficient of digestibility, 98 percent; heat of combustion, 7.07 calories per gram; factor to apply to ingested alcohol, 6.93 calories per gram.

108

APPENDIX A

DESCRIPTION AND TREATMENTOF SAMPLES

The history of a sample (geographic orIgIn,cultural practices, postharvest handling, andprocessing) is given where known; descriptions ofgeneral eating quality and size, as purchased(AP), as edible portion (EP), by weight and bylinear dimensions (length by width and height ormaximum diameter), and laboratory preparationand sampling procedures are given for all fooditems analyzed during the period of the grant toaid the reader in assessing and interpreting thedata. In addition to the common name for eachitem, local and ethnic names appear. The latterare from several sources (4, 6, 10, 12) as well asfrom local informants. The following abbreviations are used to designate the origin of nonEnglish terms: (C) Chinese, (F) Filipino, (J) Japanese, and (K) Korean. The individual nutrientsanalyzed in each lot are identified. A copy of thesample record form appears in Appendix B.

For values taken from previous publications,the sample description is used from that publication and so noted. Two references, VitaminValues of Foods Used in Hawaii (11) and Hawaiian-Grown Vegetables (13), state that, unless otherwise indicated, it is to be understood that (i) samples were of good or excellent market quality,(ii) the variety was unknown if not listed, (iii) allvegetables were washed and towel or air dried,(iv) portions taken for assays constituted representative samples of the whole, (v) the weights of

109

samples were as purchased, (vi) dirnensions weregiven as length followed by weight or diarneter aspurchased, and (vii) for vitamin assays, analyseswere started on the day iterns were received.

For Foods Used by f"'ilipinos in Hawaii (12) thevegetables were thoroughly cleaned in tap water,rinsed twice in distilled water, placed orl enamelpans to partially dry, and before wilting anyremaining water was gently wiped off with cheesecloth. Some vegetables too delicate to be waslledwere wiped first with cheesecloth dampened indistilled water and then with a dry cloth. Portionsconsidered refuse were rerrloved, arld the remaining edible portions were finely chopped with astainless steel knife on a Bakelite board. Allsamples, unless otherwise specified, were takenfrom about 2~ to 37f pounds of a finely cut,thoroughly mixed, representative sample of thevegetable.

HAES Technical Bulletin No.6, VitaminValues of Foods in Hawaii, 1947, is abbreviatedas HAES Tech. Bul. 6. For other details, readersare referred to the original publications.

A few minor illconsisteIlcies in style, methodof measurement, and spelling remain in Appendix A. For example, one variety of Chinesecabbage is spelled Chiefoo in one descriptionand Chee Fu in another. The inconsistencies arisefrom the author's wish to maintain the integrity ofthe original source.

Lot I. Analyzed raw and cooked. Approximately 4 pounds of corms, grown on Island ofOahu, purchased at market. Size range: AP'fa by %to 2~ by 1~6 inches; EP ~ qy .'A6 to 1% by I~inches. Good quality. One-half of lot used for rawsample, 1013 grams. Washed, dried, pared, sproutsremoved, and blended prior to subsampling.Moisture, iron, magnesium, potassium, sodium,and vitamins determined.

Lot 2. Sample used in each instance varied fromI to 3 pounds. Grown in vicinity of Honolulu,Island of Oahu, procured fresh either at market orat nearby truck farms. Proximate composition,calcium, and phosphorus determined.(4)

ARROWHEAD, rawChee-koo or T'sz-ku (C),Kuwai (J) Item no. 01-001

quality, good green-colored stalks. Tough buttends removed and only tender tips used. Coarselycut and mixed prior to subsampling. Moistureand vitamins determined.(11 )

ASPARAGUS, cooked Item no. 01-004

Lot I. Refer to Item no. 01-003, Lot I. Storedovernight in refrigerator. Washed, towel dried,butt ends removed, and EP cut into ~-inch lengths.Steamed 20 minutes. Cooked sample, 574 grams,blended prior to subsampling. Proximate composition and minerals determined.

Lot 2. Refer to Item no. 01-003, Lot 3. Steamed15 minutes. Moisture and vitamins determined.(11 )

ARROWHEAD, cookedChee-koo or T'sz-ku (C),Kuwai (J) Item no. 01-002

Refer to Item no. 01-001, Lot I. Before cooking,washed, dried, pared, and sprouts removed.Steamed IS minutes. Cooked sample, 919 grams,blended prior to subsampling. Proximate composition, minerals, and vitamins determined.

ASPARAGUS, raw Item no. 01-003

Lot I. Analyzed raw and cooked. Approximately 4 pounds, grown in California, purchasedat market. Size range: AP6% by~ to 10~ by% inches;EP 6~6 by * to 7~ by 3A inches. Fair quality. Rawsample, 564 grams, washed, towel dried, butt endsremoved, EP cut into ~-inch lengths and choppedprior to subsampling. Moisture, magnesium,potassium, and sodium determined.

Lot 2. Six pounds, Mary Washington (green)variety, obtained from grower, Waipahu, Island ofOahu. Size range: green stalks 9 to 10 inches inlength and ~ to ~ inch in diameter used. Butt ends,2 to 4 inches, and lower bracts of tip ends discarded. Bracts at tips carefully wiped with wet,then .. dry, cheesecloth. Stalks split in half longitudinally and cut into thin cross sections. Proximate composition, calcium, iron, and phosphorus determined.(13)

Lot 3. Analyzed raw and cooked. Three and onequarter pounds, grown on Island of Oahu,received from wholesaler on day of delivery bygrower. Size range: 9 by % to % inches. Fresh

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BAMBOO SHOOTS, rawChoke-sun (C), Labong,Kauayan (F), Takenoko (J),Chuk stin (K) Item no. 01-005

Sample used in each instance varied from I to 3pounds. Grown in the vicinity of Honolulu,Island of Oahu, procured fresh either at market orat nearby truck farms. Proximate composition,calcium, iron, and phosphorus determined.(4)

BAMBOO SHOOTS, cooked (Hawaii)Choke-sun (C), Labong,Kauayan (F), Takenoko (J),Chuk sun (K) Item no. 01-006

Two and one-half pounds, grown on Island ofOahu, sold already cooked, purchased at market.Size range: 4rs by 1Y2 to 834. by 134. inches. Excellent quality. Cooked sample, 1154 grams, cut intoY2..inch slices and blended prior to subsampling.Proximate composition and minerals determined.

BAMBOO SHOOTS, canned (Japan)Choke-sun (C), Labong,Kauayan (F), Takenoko (J),Chuk sun (K) Item no. 01-007

Lot I. Two brands, two cans each, product ofJapan, purchased at market. Size range: 2~ by I ~ to41A6 by l~ inches. Good quality. Approximately100 grams from each can cut into eighths andblended prior to subsampling. Proximate composition and minerals determined.

Lot 2. Two cans of one brand used in Lot I,purchased at market. Size range: 3~ by l~ to 4 by l~

inches. Excellent quality. Entire EP 523 grams,cut into ~-inch slices and blended prior to subsampling. Moisture and vitamins determined.

BAMBOO SHOOTS, canned (Taiwan)Choke-sun (C), Labong,Kauayan (F), Takenoko (J),Chuk sun (K) Item no. 01-008

Lot 1. Three cans, product of Taiwan, purchased at market. Size range: packed as halves andquarters, 3~ by 1Y2 to 5 by 3% inches. Excellentquality. Approximately 150 grams from each cancut into ~-inch cubes and mixed prior to subsampling. Proximate composition and mineralsdetermined.

Lot 2. Two cans of brand used in Lot 1, purchased at market. Size range: packed as halves andquarters, 3~ by 2 to 4~ by 3 inches. Entire sample,

III

520 grams, cut into pieces and blended prior tosubsampling. Moisture and vitamins determined.

BANANA BUD, rawSabunganay, Puso ng saging,Puso sa sab-a (F) Item no. 01-009

Lot I. Two buds, approximately 4 pounds,grown on Island of Oahu at Station Farm,received from Station Farm personnel. Size range:AP 12 by 4~ to 14~ by 4 inches; EP, length, 4 to 4~

inches. Excellent quality. Outer bracts removedand only tender inner bracts and adhering flowerheads cut into ~-inch-widepieces. Entire EP, 700grams, mixed prior to subsampling. Moisture,magnesium, potassium, and sodium determined.

Lot 2. One bud each from Bluefields and Applebanana, weighing 3 and 3Y2 pounds, respectively,grown on Island of Oahu, received from StationFarm personnel. Outer bracts removed untiltender, light-colored bracts disclosed. Flowerheads adhering to outer bracts, inner bracts, andflower heads soaked 5 minutes in a 4 percent solution of CP sodium chloride, washed in tap water,rinsed twice in distilled water, drained, wiped dry,and cut into fine pieces. Proximate composition,calcium, iron, and phosphorus determined.(12)

Lots 3 and 4. Four buds weighing 5Y2 pounds,grown at Station Farm, Manoa Valley, Island ofOahu, received from Station Farm personnel; sizerange: 5 by 3 to 6~ by 4 inches; inner light-coloredbracts and flower heads adhering to both innerand outer bracts included in samples; only bractschopped; moisture, B vitamins, and carotenedetermined. Ascorbic acid val ue from HAESTech. Bul. 6.(11)

BEANS, BROAD, dried (Japan)Horsebean, Fava beans,Sora marne (J), Cham du (K) Item no. 01-010

Lot 1. Six 7-ounce packages, product of Japan,purchased at market. Size range: Y2 by ~ by ~;}6 to15;}6 by ~ by 14. inch. Good quality. From eachpackage, 100-gram portions ground in Wiley mill,20 mesh, and mixed prior to subsampling. Proximate composition and minerals determined.

Lot 2. Three 6-ounce packages, product ofJapan, purchased at market. Size range: 9;16 by ~ by~ to 1!A6 by ~ by 0/16 inch. Excellent quality. Entirelot, 498 grams, comminuted in electric grinderand mixed prior to subsampling. Moisture andvitamins determined.

BEANS, HYACINTH, cookedPin tau (C), Parda, Bataw,Bat-ao (F) Item no. 01-014

Lot 1. Refer to Item no. 01-013, Lot I. Beforecooking, washed and towel dried. Stearned 10minutes. Cooked sample, 553 gTarns, cut into 1-

Lot I. Analyzed raw and cooked. Four pounds,grown on Island of Oahu, purchased at market.Size range: AP 2~ by %to 51;16 by 191i6 inches; EP 2~

by %to 4111i6 by 191i6 inches. Good quality. One-halfof lot used for raw sample, 650 grams. Waslled,towel dried, cut into I-inch lerlgths, and blerldedprior to subsampling. Moisture, nlagrlesium,potassium, and sodiurn determined.

Lot 2. Tender immature pods of the all-greenvariety, with seeds intact, analyzed. Ends of podsand strings removed, cut into narrow crosssections, and mixed. Proxirnate COTllposition,calciurn, iron, arld phosphorus deterrnined. (12)

Lot 3. Arlalyzed raw arid cooked. Two and onehalf pounds, purchased at nlarket. Size range: 3'i.tby %to 4'i.t by I~ inches. Good, fresh, tender quality.Moisture and vitamins determined.(ll)

BEANS, GREEN, cookedAbitsuwelas (F) Item no. 01-012

Lot I. Refer to Item no. 01-011, Lot I. Beforecooking, washed, dried, and cut into 1- to I~-inch

lengths. Stearned IS minutes. Cooked sample, 650grams, blended prior to subsarnplirlg. Moisture,magnesium, potassillm, and sodium deterrnined.

Lot 2. Refer to Item no. 01-011, Lot 2. Beanscut crosswise into %-inch pieces and cookedwithout salt until tender, without loss ofliquid. Cooked beans cut into small pieces.Proximate composition, calcium, iron, andphosphorus determined.(13)

Lots 3, 4, and 5. Refer to Itern no. 01-0 II, I"ots 6,7, and 8. Steamed IS minutes. Moisture andvitamins deternlined.(ll)

Lot 6. Refer to I tern no. 01-0 II, Lot 9. SteamedIS minutes. Moisture and vitamins deterrnined.(11 )

Lot 7. Refer to Item no. 01-011, Lot 10. Steamed15 minutes. Moisture and vitamins deterrnined.(11 )

BEANS, GREEN, rawAbitsuwelas (F) Item no. 01-011

Lot I. Analyzed raw and cooked. Three poundsof beans, grown on Island of Oahu, purchased atmarket. Size range: AP 5~ by 7;16 to 83,4 by o/i6

inches; EP 4Y2 by ~6 to 8~ by 9;)6 inches. One-half oflot used for raw sample, 719 grams. Washed, dried,cut into 1- to 1Y2-inch lengths, and blended priorto subsampling. Moisture, magnesium, potassium,and sodium determined.

Lot 2. Analyzed raw and cooked. Two pounds,Lualualei variety, obtained from grower, Kahala,Island of Oahu. All wilted and overmature beansdiscarded, but not included as refuse. Blossom andstem ends with adhering strings removed. Beanscut crosswise into thin sections and all remainingstrings removed. Proximate composition, calcium, iron, and phosphorus determined.(13)

Lots 3,4, and 5. Two and one-half to 3 pounds,Kentucky Wonder variety, obtained from grower,Waipahu, Island of Oahu. Prepared in samemanner as Lot 2. Proximate composition, calcium, iron, and phosphorus detennined in each10t.(13)

Lots 6, 7, and 8. Analyzed ra\v and cooked.Hawaiian Wonder variety. All lots from StationFarm, Manoa Valley, Island of Oahu, at differentseasons. One and one-half pounds; size range: 3 byY.4 to 7 by ~ inches, in various stages of maturity;moisture, thiamin, riboflavin, and niacin determined. One and one-half pounds, similar sizerange; carotene detennined. Three and one-quarterpounds, similar size range; ascorbic acid determined.(ll)

Lot 9. Analyzed raw and cooked. KentuckyWonder variety. Three and one-quarter poundsfrom Station Farm, Manoa Valley, Island ofOahu. Size range: 7~ by 'i.t to 8 by ~ inches. Young,tender, dark green beans. Moisture and vitaminsdetermined.(ll )

Lot 10. Analyzed raw and cooked. Lualualeivariety. Three pounds from Station Farm, ManoaValley, Island of Oahu. Size range: 6'i.t by~ to 8~ by% inches. Beans flat and light green. Moisture andvitamins determined.(ll)

Lots II throllgh 18. Approximately 2 poundsfor each lot collected from commercial fanns atnine locations on Island of Oahu. Washed, dried,ends removed, EP cut into I-inch lengths, and 150grams chopped prior to subsampling. Moistureand sodium determined.(16)

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BEANS, HYACINTI-I, rawPin tau (C), Parda, Bataw,Bat-ao (F) Item no. 01-013

inch pieces and blended prior to subsampling.Proxirrlate corllposition and rIlinerals determined.

Lot 2. Refer to Item no. 01-013, Lot 3. Steamed10 minutes. Moisture and vitarnins determined.(11 )

Br:A'NS, LIMA, cookedPatani (F) Item no. 01-016

Lot I. Refer to Item no. 01-015, Lot I. Beforecooking, washed, towel dried, arid shelled.Stearned 25 nlinutes. Cooked sample, 891 grams,blended prior to subsarrlpling. Proximate composi tiOll arId JIlineraIs determined.

Lot 2. Refer to Item no. 01-015, Lot 2. Cookedcomposite sarnple composed of 6 aliquots. Aftershelling, washed in tap water, wiped dry, arIdstearned 40 minutes. Moisture and iron determined. (13)

Lot 3. Refer to IteIn no. 01-015, Lot 3. Shelledbeans stearried 25 rnirlutes. l\tloisture and vitaminsdeterInined.(ll)

BEANS, I.JMA, rawParani (F) Item no. 01-015

Lot 1. Analyzed ra""' and cooked. Eight pounds,grO<WTl on Island of Oahu, purchased at market.Size range: AP, pods 4Y2 by 1 to 5% by 13;)6 inches;F:P, iIIdividual beans, 15;16 by % to 13/16 by % inches.C~ood quality. One-half of lot used for rawsan'lple, 1790 graIns. \rVashed, towel dried, sllelled,and blellded prior to subsarnpliIlg. Moisture,magIlesi'ufll, potasSitlrn, and sodium deterrriined.

l-,ot 2. Eight and one-half pOUIlds, grown onIslarid of ()ahu, ptlrchased at market. Podswashed, dried, and sllelled. MattIre, crearn-coloredbeans and very tiny immature orles discarded.Well-formed, green beans cut into small piecesarId mixed. Proxirrlate composition, calcium,iroII, and phosphorus deterrrlined.(13)

Lot 3. Two pounds, Fordhook Bush variety,obt.airled from grower, Kailua, Island of Oahu.Preparation in sallIe THaIlrler as Lot 2. Proximatecorrlposition, calciurn, iron, and phosphorusdeterrnined.(13)

Lot 4. Allalyzed raw and cooked. Nine pounds,harvesred at Station Farm, Manoa Valley, Islandof ()ahu. Size rarlge: individual beans, ~ by ~ to Iby:% iI1Ch. Slightly mature. Moisture arld vitaminsdeterrnined.(ll)

BEANS, SOY, GREEN, rawBatalorlg (f--), Edarnarne (J) Itern no. 01-017

113

Lot I. Analyzed raw and cooked. Two pounds,grown on Island of Oahu, purchased at market.Size range: AP, pods, Its by ~ to 2% by ~ inches; EP,individual beans, %by 5;16 to II/i6 by 7;16 inch. Goodquality. One-half of lot used for raw sample, 460grams. Washed, dried, shelled, and blended priorto subsanlpling. Moisture, magnesium, potassium, and sodium determined.

Lot 2. Analyzed raw and cooked. Five pounds,variety FPI No. 80483. Pods washed, dried, andshelled with aid of stainless steel knife. Cut intosmall pieces and mixed. Proximate composition,calcium, iron, and phosphorus determined.(13)

Lot 3. Sarrlple used in each instance varied frorn1 to 3 pounds. Grown irl the vicinity of HOIIOlulu,Island of Oahu, procured fresh either at market orat nearby truck farms. Proximate composition,calcium, iron, and phosphorus determined. (4)

Lots 4, 5, and 6. Analyzed raw an(1 cooked.Rokusan A variety. All lots from Station Farm,Manoa Valley, Island of Oahu. Seven pourlds,only young, tender, green beans used; represerltative portions removed from the total for raw arldcooked samples; moisture, thiamin, riboflavin,and niacin determined. One pound, fair quality;carOterle determined. Four and one-half pounds;ascorbic acid determined.(ll)

Lots 7, 8, and 9. Analyzed raw and cooked. Sacvariety. Source, quantities, preparation, andnutrierlts determined similar to lots 4, 5, and 6.Moisture and vitamins determined.(ll)

BEANS, SOY, GREEN, cookedBatalong (F), Edamarne (J) Item no. 01-018

Lot I. Refer to Item no. 01-017, Lot I. BeforecookiIlg, washed and dried. Parboiled 5 minutesin pods, shelled, and boiled 15 minutes in smallamount of water. Cooked sanlple, 295 grams,blended prior to subsarnpling. Moisture, ITlagnesium, potassium, and sodium determined.

Lot 2. Refer to Item no. 01-017, Lot 2. Podswashed and cooked in boiling, salted tap water (Iteaspoon cherrlically pure sodi urn chloride perquart) for 25 minutes. Drained, cooled, shelled,and cut into small pieces. Proxirna te composition,calcium, iron, and phosphorus deterrnined.(13)

Lot 3. f--our pounds prepared in sarne manner asLot 2. Proximate composition, calcium, iron, andphosphorus determined.(13)

Lot 4. Cooked composite sample composed of 5aliquots. Prepared in same manner as Lot 2. Mois-

ture, ash, and iron determined.(13)Lots 5,6, and 7. Refer to Item no. 01-017, Lots 4,

5, and 6. Rokusan A variety. Parboiled 5 minutesin pods, shelled, and boiled gently for IS minutesin small amount of water. Blended with residualcooking water prior to subsampling. Moistureand vitamins determined.(11)

Lots 8, 9, and 10. Refer to Item no. 01-017, Lots7,8, and 9. Sac variety. Cooked in same manner asLots 5, 6, and 7. Moisture and vitaminsdetermined.(ll )

BEANS, WINGED or GOA, rawFour-angled bean, Pa-Iang,Sigarillas or Kabay, Segidillasor Cigarillas (F) Item no. 01-019

Lot I. Analyzed raw and cooked. Approximately one and one-half pounds, grown on Islandof Oahu, purchased at market. Size range: AP 4~

by ~ to 77116 by 1% inches; EP 4~ by ~ to 7Y4 by 1%inches. Good quality. One-half of lot used for rawsample, 295 grams. Washed, towel dried, endsremoved, cut into I~- to 2-inch pieces, and blendedprior to subsampling. Moisture, magnesium,potassium, and sodium determined.

Lot 2. Sample used in each instance varied fromI to 3 pounds. Grown in vicinity of Honolulu,procured fresh either at market or at nearby truckfarms. Proximate composition, calcium, andphosphorus determined.(4)

Lot 3. Immature pods 4 to 7 inches long and ~ toI~ inches wide used. Ends and strings removed,and entire pod, including seeds, split longitudinally into quarters, then into small pieces. Proximate composition, calcium, iron, phosphorus,thiamin, and ascorbic acid determined.(12)

Lots 4, 5, and 6. Analyzed raw and cooked.Three pounds, grown on Island of Oahu, purchased at market; size range: 5 by ~ to 6~ by Iinches; good quality; moisture, thiamin, riboflavin, and niacin determined. One pound, purchased at market; size range: 4~ by 1~ to 6~ by I~

inches; prepared as above; moisture and carotenedetermined. Ascorbic acid value from HAESTech. Bul. 6.(11)

BEANS, WINGED or GOA, cookedF our-angled bean, Pa-Iang,Sigarillas or Kabay, Segidillasor Cigarillas (F) Item no. 01-020

Lot 1. Refer to Item no. 01-019, Lot 1. Before

114

cooking, washed, towel dried, ends removed, andcut into I~- to 2-inch lengths. Steamed IS minutes.Cooked sample, 283 grams, blended prior to subsampling. Moisture, fiber, ash, and mineralsdetermined.

Lots 2, 3, and 4. Refer to Item no. 01-019, Lots 4,5, and 6. Cut into I~- to 2-inch lengths; steamed ISminutes; moisture and B vitamins determined.Another lot, moisture and carotene determined.Ascorbic acid value from HAES Tech. Bul. 6.(11)

BEANS, YARDLONG, rawFilipino beans, Cheong dau-kok (C),Hamtak, Otong (F),Juroku-sasage (J) Ite·m no. 01-021

Lot I. Analyzed raw and cooked. Approximately 9 pounds, grown on Island of Oahu, purchased at market. Size range: AP IO~ by ~ to I9~ by~ inches; EP 9151i6 by ~ to 18~ by %inches. Excellentquality. One-third of lot used for raw sample,1362 grams. Washed, towel dried, ends removed,cut into ~-inch lengths, and blended prior to subsampling. Moisture, iron, magnesium, potassium, and sodium determined.

Lot 2. Sample used in each instance variedfrom I to 3 pounds. Grown in vicinity of Honolulu, Island of Oahu, procured fresh eitherat market or at nearby truck farms. Proximate composition, calcium, and phosphorusdetermined.( 4)

Lot 3. Analyzed raw and cooked. Two and onehalf pounds, grown on Island of Oahu, purchasedat market. Size range: AP II by ~ to 17% by ~

inches; EP 10 by ~ to 16~ by ~ inches. Excellentquality. One-half of lot used for raw sample, 536grams. Washed, dried, ends removed, cut into I~

to I~-inch lengths, and blended prior to subsampling. Moisture and vitamins determined.

BEANS, YARDLONG, cookedFilipino beans, Cheong dau-kok (C),Hamtak, Otong (F),Juroku-sasage (J) Item no. 01-022

Lot I. Refer to Item no. 01-021, Lot I. Beforecooking, washed, dried, stored in refrigeratorovernight, ends removed, and cut into ~-inch

lengths. Steamed 25 minutes. Cooked sample,1251 grams, blended prior to subsampling. Proximate composition and minerals determined.

Lot 2. Refer to Item no. 01-021, Lot 3. Preparedin same manner as Lot I. Cooked sample, 514

grams. Moisture and vitamins determined.

BEANS, YELLOW WAX, raw Item no. 01-023

Lot I. Analyzed raw and cooked. Two pounds,Pencil Pod Black Wax variety, obtained fromgrower, Kahala, Island of Oahu. All wilted andovermature beans discarded, but not included asrefuse. Blossom and stem ends with adheringstrings removed. Beans cut crosswise into thinsections and all remaining strings removed.Proximate composition, calcium, iron, and phosphorus determined.(13)

Lot 2. Analyzed raw and cooked. Three pounds,purchased at market. Size range: 4 by % to 8 by~ inches. Young, tender, good quality. Moisture, carotene, thiamin, riboflavin, and niacindetermined.(ll )

Lot 3. Analyzed raw and cooked. One pound,harvested at Station Farm, Manoa Valley, Islandof Oahu. Size range: 3~ to 5~ inches. Excellentquality. Moisture and ascorbic acid determined.(11 )

Lot 2. One and three-fourths pounds, purchased at market. Bruised sprouts, brown rootlets,and seed coats not removed during washingdiscarded. Sprouts sliced crosswise. Proximatecomposition, calcium, iron, and phosphorusdetermined.(13)

Lot 3. Two pounds, purchased at market.Preparation same as in Lot 2. Moisture, protein,ash, calcium, iron, and phosphorus determined.(13)

Lot 4. Sample used in each instance variedfrom I to 3 pounds. Grown in vicinity of Honolulu, Island of Oahu, procured fresh either atmarket or at nearby truck farms. Proximatecomposition, calcium, iron, and phosphorusdetermined.( 4)

Lots 5, 6, and 7. Analyzed raw and cooked. Onepound package, purchased at market; good, freshquality; moisture, thiamin, riboflavin, and niacindetermined. Three-fourths pound from samesource, of similar description, prepared as above;moisture and carotene determined. Ascorbic acidvalue from HAES Tech. Bul. 6.(11)

BEANS, SPROUT, MUNG, rawNga-choi (C), Toge (F), Moyashi-marne (J), Sukchu (K) Item no. 01-025

Lot I. Analyzed raw and cooked. Six 12-ouncepackages, grown on Island of Oahu, purchased atmarket. Size range: AP and EP, stem and root,2SA6 by ~ to 51,4 by ~ inches; seed,5,.16 by IA to ~ by1,4 inch. Good quality. One-half of lot used for rawsample, 1000 grams. Washed and drained prior tosubsampling. Moisture, magnesium, sodium, andpotassium detennined.

Lot I. Refer to Item no. 01-023, Lot I. Beans cutcrosswise into ~-inch pieces and cooked withoutsalt until tender without loss of liquid. Cookedbeans cut into small pieces. Proximate composition, calcium, iron, and phosphorus determined.(13)

Lot 2. Refer to Item no. 01-023, Lot 2. Beans cutin half and steamed 20 minutes. Moisture, caroten~, thiamin, riboflavin, and niacin determined.(11 )

Lot 3. Refer to Item no. 01-023, Lot 3. Beans cutinto thirds and steamed 20 minutes. Moisture andascorbic acid determined.(11)

BE~t\NS, YELLOW WAX,cooked Item no. 01-024

115

BEANS, SPROUT, MUNG, cookedNga-choi (C), Toge (F), Moyashi-marne (J), Sukchu (K) Item no. 01-026

Lot I. Refer to Item no. 01-025, Lot I. Beforecooking, washed and drained. Steamed 7Y2 minutes. Cooked sample, 692 grams. Moisture, fiber,ash, and minerals determined.

Lots 2, 3, and 4. Refer to Item no. 01-025, Lots5, 6, and 7. Steamed 5 minutes; moisture, thiamin,riboflavin, and niacin determined. Steamed 10minutes; moisture and carotene determined.Ascorbic acid value from HAES Tech. Bul. 6.(11)

BEANS, SPROUT, SOY, rawDai-tau-nga (C), Utaw (F),Moyashi (J), Kong (K) Item no. 01-027

Lot I. Analyzed raw and cooked. Two pounds,grown on Island of Oahu, purchased at market.Size range: AP and EP, stem and root, 6~ by ~ to 8%by ~ inches; seed, 9;)6 by ~ to ~ by ~ inch. Goodquality. One-half of lot used for raw sample, 487grams. Washed, fan dried, chopped, and blendedprior to subsampling. Moisture and mineralsdetermined.

Lot 2. Sample used in each instance varied from1 to 3 pounds. Grown in vicinity of Honolulu,Island of Oahu, procured fresh either at market or

at nearby truck farms. Proximate composition,calciuln, iron, and phosphorus determined.(4)

Lots 3,4, and 5. Analyzed raw arid cooked. Onepound package, purchased at market; moisture,thiamin, riboflavin, and niacin detern1ined. Onepound fronl sarrle source as above; moisture andcarotene deternlined. One pound from samesource as above; n10isture and ascorbic aciddeternlined.(ll )

BEANS, SPROUT, SOY, cookedDai-tau-nga (C), Utaw (F),Moyashi (J), KOIlg (K) Item no. 01-028

Lot 1. Refer to Item no. 01-027, Lot 1. Beforecooking, washed and fan dried. Steamed 10minutes. CCJoked sanlple, 483 grams. Proximatecomposition and minerals deterlnined.

Lots 2, 3, and 4. Refer to Item no. 01-027, Lots 3,4, and 5. Stearned 5 nlinutes; nloisture, thiamin,riboflavin, and niacin determined. Steamed 20mirlutes; IIloisture and carotene determined.Steamed 5 minutes; moisture and ascorbic aciddetermined.(11)

BEETS, rawRemolatsa (F), Hongmu (K) Item no. 01-029

Lot 1. Analyzed raw and cooked. Approximately 5 pOUIlds, 14 beets, grown on Island ofOahu, purchased at market. Size range: AP 1~ by1% to 2l;.t by 3 inches; EP 1l;.t by 1~ to 2 by 2% inches.Good quality. One-half of lot used for raw sample,1139 grams. Washed, towel dried, tops, roots, andskin removed, cut il1tO ~-inch cubes, and blendedprior to subsampling. Moisture, rnagnesium,potassium, and sodium determined.

Lot 2. Six pounds, 1~all rrop Early Wondervariety, grown at University Farm, Honolulu,Island of Oahu. Trimmed beets with 3 to 4 inchesof stem used for raw sarnple. Washed, dried, stems,tails, and thin paring rernoved, cut into smallcubes. Proxirnate cOInposition, calci urn, iron, andphosphorus deterlnined.(13)

Lots 3, 4, arId 5. About a dozen beets collectedfrom each commercial farm, in two locations onIsland of Oahu. Washed, dried, tops, roots, andskin removed, cut into I-inch cubes, and 150grams frorn each lot chopped prior to subsanlplil1g. Moisture and sodium determined.(16)

Lots 6, 7, and 8. Analyzed raw and cooked. Tenbeets, I Y3' pounds, from Station Fann, ManoaValley, Island of Oahu; one-half of lot used for

116

raw sample, five beets; washed, dried, tap roots,skins, and tops removed, and chopped prior tosubsampling; moisture, thiamin, riboflavin, andniacin detennined. One and one-half pounds fromStation Fann, Poamoho, Island of Oahu; one-halfof lot used for raw sample; preparation same asabove; moisture and carotene determined. Thirteenbeets, purchased at market; average size: 1Y2by 214 inches; one-half of lot used for raw sample,six beets; preparation similar to above, moistureand ascorbic acid detennined. (11)

BEETS, cookedRen10latsa (F), Hongmu (K) Item no. 01-030

Lot 1. Refer to Item no. 01-029, Lot 1. Sizerange: AP I%by 2~ to 2~ by 2% inches; EP 1l;.t by 2~

to 2 by 2~ inches. Good quality. Before cooking,washed, towel dried, and top trimmed to I-inchlength. Boiled 40 minutes, water discarded. Aftercooking, tops, roots, and skins removed, cut into~-inch cubes, and blended. Cooked sample, 693grams. Proximate composition and mineralsdetermined.

Lots 2,3, and 4. Refer to Item no. 01-029, Lots 6,7, and 8. Five whole, unpeeled beets cooked byimmersing in boiling water for 40 minutes; aftercooking, tap roots, skins, and tops removed, andchopped prior to subsampling; moisture, thiamin, riboflavin, and niacin determined. Lot fromPoamoho, prepared as above; moisture and carotene determined. Seven beets, prepared as above,but cooked for 20 minutes; moisture and ascorbicacid determined.(ll)

BEETS, GREENS, rawRemolatsa (F) Item no. 01-031

Lot 1. Analyzed raw and cooked. Approximately 4 pounds, grown on Island of Oahu, purchased at market. Size range: plant length, AP13~ to 17% inches; EP 10~ to 14 inches. Goodquality. One-half of lot used for raw sample, 1013grams. Washed, towel dried, cut into I-inchlengths, and blended prior to subsampling. Moisture, calcium, magnesium, potassium, andsodiurn determined.

Lot 2. Three and three-fourths pounds, TallTop Early Wonder variety, grown at UniversityFarm, Honolulu, Island of Oahu. All but 2 inchesof stems, as well as coarse and imperfect leaves,discarded. Blades and petioles cut lengthwise intostrips and then crosswise into small pieces. Proxi-

BEETS, GREENS, cookedRemolatsa (F) Item no. 01-032

Lot I. Refer to Item no. 01-031, Lot 1. Beforecooking, washed, towel dried, cut into I-inchpieces. Steamed 10 minutes. Cooked sample, 453grams, blended prior to subsampling. Proximatecomposition and minerals determined.

Lots 2,3, and 4. Refer to Item no. 01-031, Lots 3,4, and 5. Steamed 10 minutes; moisture, riboflavin, niacin, and carotene determined. Moistureand thiamin determined in lot purchased later,and ascorbic acid determined in yet another lot.(11 )

mate composItIon, calcium, iron, and phosphorus determined.(13)

Lots 3,4, and 5. Analyzed raw and cooked. Fourpounds, purchased at market; size range: plantlength, 7Y2 to 11 inches; leaf width, %to 3 inches;good quality except for some bruises and insectdamage; young beets not included in sample; onehalf of lot used for raw sample; chopped andblended prior to subsampling; moisture, riboflavin, niacin, and carotene determined. Twothirds pound, purchased from same source asabove, similar description and preparation; moisture and thiamin determined. One pound, purchased at market, similar description and preparation as above; ascorbic acid determined.(ll)

Lot 1. Analyzed raw and cooked. Two pounds,from home garden, Pearl City, Island of Oahu.Size range: AP 1314 by 10 inches to 19% by 12%inches; EP 8~ by 10 to 10~ by 12% inches. Goodquality. One-third of lot used for raw sample, 300grams. Washed, fan dried, stems removed, cut into~-inch lengths, and blended prior to subsampling.Moisture, magnesium, potassium, and sodiumdetermined.

Lot 2. One and one-fourth pounds, grown inManoa Valley, Island of Oahu. Stems trimmed to2-inch lengths. Split in half, and leaves cut instrips before slicing. Proximate composition,calcium, iron, and phosphorus determined.(13)

Lots 3, 4, and 5. Analyzed raw and cooked. Twopounds, from home garden, Manoa Valley, Islandof Oahu; size range: 212 by 7 to 12 by 13 inches;excellent quality; only tender stems 4 to 6 inches inlength and leaves used; raw sample cut into 14- to

BELEMBE orTAHITIAN TARO, raw Item no. 01-033

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¥2-inch pieces; moisture, thiamin, niacin, and carotene determined. Another lot of same source,description, and preparation used for moistureand riboflavin determination. Ascorbic acid valuefrom HAES Tech. Bul. 6.(11)

BELEMBE orTAHITIAN TARO, cooked Item no. 01-034

Lot 1. Refer to Item no. 01-033, Lot 1. Beforecooking, two-thirds of lot washed, fan dried, stemsremoved, and cut into 2-inch lengths. Steamed 10minutes. Cooked sample, 391 grams, blendedprior to subsampling. Proximate compositionand minerals determined.

Lot 2. Cooked composite sample composed of 6aliquots. Leaves plus 2 inches of stem steamed for15 minutes. Moisture, ash, and iron determined.(13)

Lots 3, 4, and 5. Refer to Item no. 01-033, Lots 3,4, and 5. Half of 2-pound lot cut into 2-inchlengths, cooked in a small amount of water for 10minutes, and blended with residual cooking waterprior to subsampling; moisture, thiamin, andcarotene determined. Another lot of same source)description, and preparation used for moisture,riboflavin, and niacin determination. Ascorbicacid value from HAES Tech. Bul. 6.(11)

BITTERMELON, FRUIT, rawBalsam Pear, Fu-qua (C), Paria,Ampalaya, Palia (F), :rsuru-reishi (J) Item no. 01-035

Lot 1. Analyzed raw and cooked. Approximately 4Y2 pounds, six fruits, grown on Island ofOahu, purchased at market. Size range: AP andEP 6~ by 1~ to 10 by 1%inches. Good quality. Onethird of lot used for raw sample, 764 grams.Washed, towel dried, pulp and seeds removed, cutcrosswise into ~-inch slices, and blended prior tosubsampling. Moisture, protein, lipid, fiber, andminerals determined.

Lot 2. Sample used in each instance varied from1 to 3 pounds. Grown in vicinity of Honolulu,Island of Oahu, procured fresh either at market orat nearby truck farms. Proximate composition,calcium, iron, and phosphorus determined.(4)

Lots 3, 4, and 5. Analyzed raw and cooked.Three and one-fourth pounds, grown on Island ofOahu, purchased at market; fresh, young, tender;cut crosswise into Y2-inch slices, chopped, andblended prior to subsamp1ing; moisture, thiamin,

riboflavin, niacin, and carotene determined. Fourpounds, of similar description and same preparation; moisture and niacin determined; niacinvalue mean average. Ascorbic acid value fromHAES Tech. Bul. 6.(11)

sampling; moisture, riboflavin, niacin, and carotene determined. One pound of similar description, prepared as above, used for moisture andthiamin determination. Ascorbic acid value fromHAES Tech. Bul. 6.(11)

BITTERMELON, LEAFY TIPS, cookedParia, Ampalaya, Palia (F) Item no. 01-038

Lot 1. Refer to Item no. 01-037, Lot 1. Beforecooking, washed, dried, and cut into 1- to l~-inch

pieces. Steamed 10 minutes. Cooked sample, 304grams, blended prior to subsampling. Proximatecomposition and minerals determined.

Lots 2,3, and 4. Refer to Item no. 01-037, Lots 3,4, and 5. Steamed 10 minutes; blended prior tosubsampling; moisture, riboflavin, niacin, andcarotene determined. Moisture and thiamindetermined in another lot. Ascorbic acid val uefrom HAES Tech. Bul. 6.(11)

Lot 1. Analyzed raw and cooked. Approximately 4~ pounds, eight heads, grown on Islandof Oahu, purchased at market. Size range: AP andEP 7~ by 5 to 6~ by 6% inches. Good quality. Onehalf of each item used for raw sample, 998 grams.Washed, towel dried, half of each stalk cut into~- to ~-inch pieces, and blended prior to subsampIing. Moisture, magnesium, potassium, andsodium determined.

Lot 2. Analyzed raw and cooked. Five pounds,Italian Green Sprouting variety, obtained fromgrower, Kahala, Island of Oahu. Discoloredflowers, mature leaves, outer covering of stems,and all fibrous tissues discarded. Remainingportions, including flower buds, peeled stems,and small tender leaves, cut into small pieces.Proximate composition, calcium, iron, and phosphorus determined.(4)

Lot 3. Four pounds, same variety as Lot 2, fromgrower, Koko Head, Island of Oahu. Prepared insame manner as above. Proximate composition,calcium, iron, and phosphorus determined.(4)

Lot 4, 5, and 6. Analyzed raw and cooked. Onemain head an'd six secondary heads, ~ pound ofmixtures of varieties, mostly Cicco, grown atStation Farm, Manoa· Valley, Island of Oahu; sizerange: head span, %by 1'8 to 3% by 4~ inches; smallleaves around head used; chopped prior to subsampling; moisture, thiamin, riboflavin, andniacin determined. Carotene detennined in sepa-

BITTERMELON, FRUIT, cookedBalsam Pear, Fu-qua (C), Paria,Ampalaya, Palia (F), Tsuru-reishi (J) Item no. 01-036

Lot 1. Refer to Item no. 01-035, Lot 1. Beforecooking, washed, towel dried, pulp and seedsremoved, cut crosswise into ~-inch slices. Steamed15 minutes. Cooked sample, 992 grams, blendedprior to subsampling. Proximate compositionand minerals determined.

Lots 2, 3, and 4. Refer to Item no. 01-035, Lots 3,4, and 5. Steamed 15 minutes; moisture, thiamin,riboflavin, niacin, and carotene determined.Moisture and niacin determined in another lot;niacin value mean average. Ascorbic acid valuefrom HAES Tech. Bul. 6.(11)

BITTERMELON, LEAFY TIPS, rawParia, Ampalaya, Palia (F) Item no. 01-037

Lot 1. Analyzed raw and cooked. Approximately 3 pounds, six bunches, grown on Island ofOahu, purchased at market. Size range: plantlength, AP 12 to 32 inches; EP 2~ to 6~ inches.Excellent quality. One-third of lot used for rawsample, 520 grams. Washed, towel dried, toughstems and leaves removed, cut into 1- to 1~-inch

pieces, and blended prior to subsampling. Moisture, magnesium, potassium, and sodium determined.

Lot 2. Portions of vine about 16 months oldused. Washed in tap water, carefully so as hot tobruise tender leaves, rinsed twice in distilledwater, laid out on enamel pans to partially dry butnot wilt. All remaining water gently wiped off withcheesecloth. About 4 to 5 inches of tender tips(other small tender leaves and stems with fibersremoved) finely chopped and mixed. Proximatecomposition, calcium, iron, and phosphorusdetermined.(12)

Lots 3, 4, and 5. Analyzed raw and cooked.Three pounds, grown in Kaneohe, Island ofOahu, purchased at market; size range: leaflength, bud to 3~ inches; only tender tips andleaves used, tough stems and spoiled leavesremoved; fresh quality; blended prior to sub-

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BROCCOLI, raw Item no. 01-039

rate lot. Another lot, 2pounds, 12 stalks, grown onIsland of Oahu, purchased at market; size rang-e:length, 10 inches; buds, 2 to 3 inches in diameter;stems, ~ to I inch in diameter; good green color,and heads still in bud state; only tender part ofstems used; six stalks used for raw sample; moisture and ascorbic acid determined.(ll)

BROCCOLI, cooked Item no. 01-040

Lot I. Refer to Item no. 01-039, Lot I. Beforecooking, washed, towel dried, stalks and heads leftas halves or quarters if large. Steamed 25 minutes.Cooked sample, 945 grams, cut into ~- to ~-inch

pieces and blended prior to subsampling. Moisture, magnesium, potassium, and sodium determined.

Lot 2. Refer to Item no. 01-039, Lot 2. All flowerheads, leaves, and slender stems left whole, butlarger stems cut longitudinally into halves orquarters. Enough tap water to cover vegetablebrought to boiling point, sample added, andcooked at a vigorous boil for 10 minutes. Waterdrained, and cooked sample cut into small pieces.Proximate composition, calcium, iron, and phosphorus determined.(13)

Lot 3. Variety unknown. Cooked compositesample composed of 4 aliquots. Flower buds plus2 to 4 inches of stems and a few very small leavessteamed 15 minutes. Moisture, ash, and irondetermined.(13)

Lots 4, 5, and 6. Refer to Item no. 01-039, Lots 4,5, and 6. Steamed 15 minutes; chopped prior tosubsampling; moisture, thiamin, riboflavin, andniacin detennined. Carotene detennined in separate lot. Another lot, six stalks, split down centerof stem, steamed 15 minutes; moisture andascorbic acid determined.(ll)

BURDOCK ROOT, rawGreat burdock, Ngau-pong (C),Gobo (J), Dong (K) Item no. 01-041

Lot I. Analyzed raw and cooked. Approximately 3~ pounds, grown on Island of Hawaii,purchased at market. Size range: AP 193A by ~ to 27by 1 inches; EP 19~ by ~ to 25~ by 15116 inches. Goodquality. Approximately one-half of lot used forraw sample, 680 grams. Washed, towel dried,pared, and cut into 2-inch lengths. Moisture,protein, fat, fiber, magnesium, potassium, andsodium determined.

Lot 2. Sample used in each instance varied from

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I to 3 pounds. Grown in vicinity of Honolulu,Island of Oahu, procured fresh either at market orat nearby truck farms. Proximate composition,calcium, iron, and phosphorus detennined. (4)

Lots 3 and 4. Analyzed raw and cooked. Twoand one-half pounds, 12 roots, grown at Waimea,Island of Hawaii, purchased at market; size range:15~ to 29% by %to %inches; top quality; six rootsused for raw sample, brown skin scraped off,chopped prior to subsampling; moisture, thiamin, and riboflavin determined. Ten roots of samegeneral description, purchased at· market; fiveroots used for moisture, niacin, and ascorbic aciddetermination.(ll)

BURDOCK ROOT, cookedGreat burdock, Ngau-pong (C),Cobo (J), Uong (K) Item no. 01-042

Lot I. Refer to Item no. 01-041, Lot I. Beforecooking, washed, towel dried, pared, and cut into~-inch lengths. Steamed 30 minutes. Cookedsample, 660 grams, blended prior to subsampling.Proximate composition and minerals determined.

Lots 2 and 3. Refer to Item no. 01-041, Lots 3and 4. Steamed 30 minutes; chopped prior to subsampling; moisture, thiamin, and riboflavindetermined. Another lot, cut into ~-inch lengths;steamed 30 minutes; moisture, niacin, andascorbic acid determined.(ll)

CABBAGE, CHINESE or CELERY, ra\vCelery cabbage, Wong-nga-bak (C),Pechai, Petsai (F), Hakusai (J),Hobaechu (K) Item no. 01-043

Lot I. Analyzed raw and cooked. Approximately 9 pounds, four heads, grown on Island ofOahu, purchased at market. Size range: AP andEP 9% by 5Y2 to 10 by 5% inches. Good quality. Onehalf of each item used for raw sample, 2058 grams.Washed, towel dried, cut into I-inch pieces, andblended prior to subsampling. Moistllre andmagnesium determined.

Lot 2. Analyzed raw and cooked. Approximately 8 pounds, three heads, grown on Island ofOahu, purchased at market. Size range: AP and EP9% by 5 to 11 by 6~ inches. Good quality. One-halfof each item, opposite quarters, used for rawsample, 1790 grams. Prepared in same manner asLot 1. Moisture, potassium, and sodium determined.

Lot 3. Sample used in each instance varied from1 to 3 pounds. Grown in vicinity of Honolulu,Island of Oahu, procured fresh either at market orat nearby truck farms. Proximate composition,calcium, iron, and phosphorus determined.(4)

Lots 4 and 5. Approximately 4Y2 pounds, twoheads, Chiefoo variety, obtained from grower,Waialua, Island of Oahu; roots, base, and coarseouter leaves discarded; leaf blades, includingfleshy midribs, sliced first lengthwise and thencrosswise into small pieces; moisture, ash,calcium, iron, and phosphorus determined.Approximately 5% pounds, two heads, Wong Bokvariety, obtained from grower, Waialua, Island ofOahu; preparation and nutrients determinedsame as above.(13)

Lots 6 through 11. Six to nine heads eachcollected from commercial farms in two locations,Volcano, Island of Hawaii; two locations,Kamuela, Island of Hawaii; and two locations onIsland of Oahu, Waialua and Kipapa. Island ofHawaii samples, Chee Fu variety; Island of Oahusamples, Wong Bok. Washed, towel dried, opposite eighth sectors cut into I-inch pieces, fromwhich 150 grams comminuted prior to subsampling. Moisture and sodium determined.(16)

Lots 12, 13, and 14. Analyzed raw and cooked.Four pounds, two large heads, purchased atmarket; one-half of each head used for raw sample;chopped prior to subsampling; moisture, thiamin, riboflavin, and niacin determined. Two

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heads, grown on Island of Hawaii, pl1rchased atmarket; size range: 9 to 10 by 3~ inches; goodquality; one-half of each head, opposite quarters,used for moisture and carc)tene determination.Two pounds, three heads, harvested at StationFarm, Manoa Valley, Island of Oahll, morningof assay; size range: leaves, 3Y2 by 2~ to 14~

by 8 inches; young and tender with white stalksand light green leaves; each leaf split lengthwiseand one of the halves used for raw sample; coarselycut; moisture and ascorbic acid deterlnined.(ll)

CABBAGE, CHINESE or CELERY, cookedCelery cabbage, Wong-nga-bak (C),Pechai (F), Hakusai (J),Hobaechu (K) Item no. 01-044

Lot I. Refer to Item no. 01-043, Lot 1. Beforecooking, washed, towel dried, and cut into I-inchpieces. Steamed 10 minutes. Cooked sample, 849grams, blended prior to subsampling. Moisture,fiber, ash, and magnesium determined.

Lot 2. Refer to Item no. 01-043, Lot 2. Preparation same as above. Cooked sample, 842 grams,blended prior to subsampling. Moisture, potassium, and sodium determined.

Lots 3, 4, and 5. Refer to Item no. 01-043, Lots12, 13, and 14. One-half of each head cut into linch pieces; steamed 10 minutes; chopped prior tosubsampling; moisture, thiamin, riboflavin, andniacin determined. Opposite quarters from eachof two heads, cut into lY2-inch lengths; steamed 10minutes; moisture and carotene determined. Onehalf of each leaf from three heads, cut into I-inchpieces; steamed 10 minutes; moisture and ascorbicacid determined.(ll)

CABBAGE, CHINESE or CELERY,kim chee (Korea) Item no. 01-045

Lot 1. One quart, packed in dry ice, air flownfrom Korea. Considered to be typical of homemad.e product. Ingredients: Chinese cabbage,radish, green onion, garlic, ginger, sugar, salt, redpepper, salted shrimp, turnip, oyster (proportionsnot stated). Left in freezer over weekend. Sampleweight, 500 grams. Liquid, 155 grams, removed.Cut and blended prior to subsampling. Proximatecomposition, calcium, iron, phosphorus, riboflavin, and carotene determined.

Lot 2. One quart, obtained in same manner asLot 1. Ingredien ts same as in Lot 1 except foroysters. Sample weight, 1138 grams. Liquid, 720

grams, removed. Cut and blended prior to subsampling. Proximate composition, calcium, iron,phosphorus, riboflavin, and carotene determined.

CABBAGE, CHINESE or CELERY,kim chee Item no. 01-046

Lot I. One 12-ounce bottle each of two brands,manufactured in Honolulu, Island of Oahu, andKohala, Island of Hawaii, pllrchased at market.Ingredients: bralld one, Wong Bok cabbage,water, ginger, garlic, chili pepper, spice, sugar,salt, monosodium glutanlate, sodium benzoate;brand two, salted Wong Bok cabbage, water,ginger, garlic, red pepper, monosodium glutamate, sugar, onion, shoyu (soybean, wheat, salt,water, sodium benzoate-a chemical preservative). Size range: AP and EP cut into 1- to 2-inchlengths. Good quality. Sample net weight, 909grams. Liquid removed and aliquots for individual analyses blended. Moisture and mineralsdetermined.

Lot 2. Two bottles, purchased at market. Ingredients: similar to Lot 1. Drained sample choppedprior to subsampling. Moisture, protein, fat,ash, calcium, iron, phosphorus, and vitaminsdetermined.

Lots 3 and 4. Two bottles, purchased at market.Ingredients: similar to Lot 1. Drained samplechopped prior to subsampling. Proximate composit'ion determined. (Standal, B. R., et aI., HAESTech. Bul. 146, 1975.)

CABBAGE, CHINESE or CELERY,sal t pickledMakina shiozuke (J) Item no. 01-047

Lot 1. Two 8-ouIlce packages of brand one andtwo 7-ounce packages of brand two, processed inHonolulu, Island of Oahu, purchased at market.Sjze range: length, 7Y2 to 12 inches. Entire lot used,833 grams. Liquid drained, cabbage squeezedlightly, core removed, cut into I-inch lengths, andblended prior to subsampling. Proximate composition and minerals determined.

Lot 2. One package each of same two brands inLot 1, purchased at market. Entire lot used, 426grams. Prepared in same manner as Lot 1. Moisture and vitamins determined.

CABBAGE, GREEN MlJSTARD, rawKai-choi (C), Karashina (J),Kat (K) Item no. 01-048

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Lot I. Analyzed raw and cooked. Approximately 4 pounds, four heads, grown on Island ofHawaii, purchased at market. Size range: widthmeasured at widest part of basal petioles, AP 12~

by 412 to 14 by 5Y2 inches; EP II %by 4~4 to 13% by 5Y2inches. Good quality. One-half of each plant usedfor raw sample, 887 grams. Washed, towel dried,and cut into I-inch pieces. Moisture and minerals

determined.Lot 2. Sample used in each instance varied from

1 to 3 pounds. Grown in vicinity of Honolulu,Island of Oahu, procured fresh either at market orat nearby truck farms. Proximate composition,calcium, iron, and phosphorus determined.(4)

Lot 3. ApIJroximately 3Y2 pOllnds, eightbunches, variety unknown, one-half grown atlJniversity Farm, Honolulu, Island of Oahu, andone-half obtained at market. All old, outer leavesand those damaged by insects or disease discarded.Remaining leaves, including petioles, cut intosmall pieces and mixed. Moisture, ash, calcium,iron, and phosphorus determined.(13)

Lot 4. SurJpl~ed by Hawaii Dietetic Association members. Moisture, potassium, and sodiumdetermined.(17)

Lots 5 and 6. Analyzed raw and cooked. Twoand three-fourths pounds, six heads, grown onIsland of Oah u, purchased at market; size range:largest leaves, 12Y2 inches long; three heads used forraw sample, blended prior to subsampling; moisture, thiamin, riboflavin, and niacin determined.Two and one-third pounds, three heads, purchased at market; average size, 14 inches long;good quality; one-half of each head used for rawsample; moisture, carotene, and ascorbic aciddetermined.(ll )

CABBAGE, GREEN MUSTARD, cookedKai-choi (C), Karashina (J),Kat (K) Item no. 01-049

Lot 1. Refer to Item no. 01-048, Lot 1. Beforecooking, washed, towel dried, and cut into I-inchpieces. Steamed 10 minutes. Cooked sample, 597grams, blended prior to subsampling. Proximatecomposition and minerals determined.

Lot 2. Variety unknown, cooked compositesample composed of IS aliquots. All old, outerleaves, those damaged by insects or disease, and aportion of thick petiole discarded. Steamed 10minutes. Moisture, ash, and iron determined.(13)

Lots 3 and 4. Refer to Item no. 01-048, Lots 5

and 6. Steamed 10 minutes; blended prior to subsampling; moisture, thiamin, riboflavin, andniacin determined. One-half of another lot cutinto I-inch pieces; steamed 10 minutes; moisture,carotene, and ascorbic acid determined.(ll)

CABBAGE, GREEN MUSTARD, salt pickledKarashina shiozuke (J) Item no. 01-050

Lot 1. Six 8-ounce packages, processed inHonolulu, Island of Oahu, purchased at market.Size range: length, 5~ to 10 inches. Excellentquality. Entire lot, 1271 grams, drained andcabbage squeezed lightly. From each package, 50gram portions removed, cut into I-inch lengths,and comminuted after subsampling. Moisture,fiber, ash, and minerals determined.

Lots 2 and 3. Two 8-ounce packages, samebrand as Lot 1, purchased at market; size range:length, 11},1 to 14~ inches; excellent quality; entirelot, 486 grams, drained, cabbage squeezed lightly,cut into I-inch lengths, and blended prior to subsampling; moisture, protein, and vitaminsdetermined. Another lot, one 8-ounce package,same brand as Lot 1, prepared as above; entire lotused, 221 grams; moisture and ether extractdetermined.

CABBAGE, HEAD, rawRepollo (F), Yang beachu (K) Item no. 01-051

Lot I. Analyzed raw and cooked. Approximately II pounds, six heads, grown on Island ofHawaii, purchased at market. Size range: AP andEP 6~ by 5~ to 7~ by 6~ inches. Good quality.Opposite one-sixth sectors from each head usedfor raw sample, 1700 grams. Washed, towel dried,and cut into I-inch pieces prior to subsampling.Moisture, fat, magnesium, and potassium determined.

Lot 2. Six and one-fourth pounds, three headsfrom lot of nine, Marion Market variety, obtainedfrom grower, Upper Ulupalakua, Island of Maui.Weights: AP large 3 pounds, medium 1},1 pounds,small 1~ pounds. Outer blemished leaves andstalks discarded. One-fourth of large head andthree-fourths of others cut into very fine pieces.Proximate composition, calcium, iron, and phosphorus determined.(13)

Lot 3. Four heads from lot of 11, weighingfrom 4~'; to 8 pounds, Copenhagen Market variety, obtained from grower, Volcano District,Island of Hawaii. Composite prepared from one-

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fourth of each head. Moisture, protein, ash,calcium, iron, and phosphorus determined.(13)

Lot 4. Three medium-sized heads, weighingapproximately 2% pounds each, Marion Marketvariety, obtained from grower, Waialua, Island ofOahu. Composite prepared from one-fourth ofeach head. Moisture, ash, calcium, iron, and phos-phorus determined.(13)

Lots 5 through 11. Six to nine heads each,Copenhagen Market variety, collected from commercial farms in two locations at Kamuela, Islandof Hawaii; and in single locations at Volcano,Island of Hawaii, and Kula, Island of Maui, and atKipapa, Kailua, and Ewa on Island of Oahu.Washed, towel dried, opposite eighth sectors cutinto I-inch pieces from which 150 grams comminuted prior to subsampling. Moisture andsodium determined.(16)

Lots 12, 13, and 14. Analyzed raw and cooked.Ten pounds, three heads from Station Farm,Poamoho, Island of Oahu; cut in halves, andwedges from each chopped prior to subsampling;moisture, thiamin, and niacin determined. Fiveand three-fourths pounds, two heads, grown onIsland of Maui, from wholesaler; size range: 7 by6~ to 7 by 8 inches; good, fresh quality; totalsample sliced, and one-half blended prior to subsampling; moisture, riboflavin, and niacin determined. Two pounds, two heads, grown on Islandof Oahu, from wholesaler; average size: 4 by 4~

inches; fresh quality, one head darker green; onehalf of each head used for raw sample; moisture,ascorbic acid, and carotene determined.(ll)

CABBAGE, HEAD, cookedRepollo (F), Yang beachu (K) Item no. 01-052


Lots 2, 3, and 4. Refer to Item no. 01-051, Lots12, 13, and 14. Cut in halves and wedges used;steamed 10 minutes; chopped prior to subsampIing; moisture, thiamin, and niacin determined.One-half of slices used; steam 10 minutes; blendedprior to subsampling; moisture, riboflavin, andniacin determined. Four lengthwise quartersused; steamed 10 minutes; moisture, ascorbic acid,and carotene determined.(ll)

Lot 1. Three 12-ounce bottles, manufactured inHonolulu, Island of Oahu, purchased at market.Ingredients: head cabbage, water, ginger, garlic,chili pepper, spice, sugar, salt, monosodiumglutamate, sodium benzoate. Size range: cabbagecut into Y2- to %-inch pieces. Excellent quality.Sample net weight, 1404 grams. Liquid removed,and aliquots for individual analyses finelychopped. Proximate composition and mineralsdetermined.

Lot 2. Two 12-ounce bottles, same brand as inLot I, purchased at market. Same ingredients, sizerange, and quality as in Lot I. Sample net weight,952 grams. Liquid removed. Blended prior tosubsampling. Moisture and vitamins determined.

CABBAGE, WHITE MUSTARD, rawBak-choi (C), Shirona (J) Item no. 01-054

Lot I. Analyzed raw and cooked. Approximately 4~ pounds, 12 heads, grown on Island ofHawaii, purchased at market. Size range: widthmeasured at widest part of stalk, AP 1014 by 3 to 17by 3~ inches; EP 10 by 3 to 16~ by 3~ inches. Excellent quality. One-half of each item used for rawsample, 1040 grams. Washed, towel dried, cut into2-inch pieces, and blended prior to subsampling.Moisture, magnesium, potassium, and sodiumdetermined.

Lot 2. Sample used in each instance varied fromI to 3 pounds. Grown in vicinity of Honolulu,Island of Oahu, procured fresh either at market orat nearby truck farms. Proximate composition,calcium, iron, and phosphorus determined.(4)

Lot 3. Six bunches weighing ~ to I pound perbunch, variety unknown, obtained at market. Allold, outer leaves and those damaged by insects ordisease discarded. Remaining leaves, includingpetioles, cut into small pieces and mixed. Moisture, ash, calcium, Iron, and phosphorusdetermined.(13)

Lots 4 through 7. Analyzed raw and cooked.Two and three-fourths pounds, multiple plants,grown on Island of Oahu, purchased at market;divided and finely chopped prior to subsampling;moisture, thiamin, and niacin determined. Threeplants of same general description cut into I-inchpieces and divided; moisture and riboflavin determined. Two pounds, seven plants, divided intoequal parts, chopped, and blended; carotene determined. Four .plants grown at Station Farm,

CABBAGE, HEAD, kim chee Item no. 01-053

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Manoa Valley, Island of Oahu, harvested morningof analysis; size range: leaves, 4~ by 2~ to 15% by 8inches; each leaf split lengthwise, one-half forraw, and cut into I-inch pieces; moisture andascorbic acid determined. (11 )

CABBAGE, WHITE MUSTARD, cookedBak-choi (C), Shirona (J) Item no. 01-055

Lot 1. Refer to Item no. 01-054, Lot 1. Beforecooking, washed, towel dried, and cut into 2-inchpieces. Steamed 10 minutes. Cooked sample, 595grams, blended prior to subsampling. Proximatecomposition and minerals determined.

Lot 2. Cooked composite sample, variety unknown, composed of 16 aliquots. Old outer leavesand large proportion of white petiole of all otherleaves discarded. Steamed 10 minutes. Moisture,ash, and iron determined.(13)

Lots 3 through 6. Refer to Item no. 01-054,Lots 4 through 7. Cut into 2-inch pjeces; steamed10 minutes; finely chopped prior to subsampling;moisture, thiamin, and niacin determined. Cutinto I-inch pieces; steamed 10 minutes; moistureand riboflavin determined. One-half cut into linch pieces; steamed 10 minutes; blended prior tosubsampling; carotene determined. One-half ofeach lengthwise split leaf cut into I-inch pieces;steamed 10 minutes; moisture and ascorbic aciddetermined. (11)

CABBAGE, WHITE MUSTARD,bran-salt pickled Item no. 01-056

Lot I. Product prepared in laboratory according to following description. "Bunches of cabbageare washed and placed outdoors to wilt, afterwhich layers of it are spread in a shoyu tub or othercontainer, salt is sprinkled over each layer, and alittle water is added; or the cabbage may be mixedwith a paste made of rice bran, salt, and water, andallowed to stand for 2 to 7 days, according to individual taste. Before it is used the cabbage should bewashed thoroughly to remove excess salt and therice bran." Proximate composition, calcium, iron,and phosphorus determined.(lO)

Lot 2. One pound, grown on U.S. mainland,purchased at market, prepared locally by storeproprietor. Cabbage quartered and pickled for Iday only, but otherwise as described in Lot I. Sizerange: length, 15~ to 17~ inches. Entire sampleused, 440 grams. Refrigerated over weekend,rinsed to remove bran, squeezed lightly, cut into 1-

Lot I. Four pounds, Danvers Half-long vari-

inch lengths, and blended after subsampling.Moisture, magnesium, potassium, and sodiumdetermined.

Lot 3. Product prepared in laboratory. Fourpounds, grown on Island of Oahu, purchased atmarket. Size range: 9 by 2 to 16 by 4 inches. Goodquality. Wilted out of doors in sun 2 hours. Tomake product, wilted cabbage was placed inpickling crock with alternate layers of salt-ricebran paste (2 tablespoons salt, 2 cups rice bran,and 1 cup water per pound of cabbage, made into apaste). Weighted down wi th a loose-fittingwooden cover and bricks wrapped in aluminumfoil. Cabbage stirred daily and kept at roomtemperature for 3 days. Washed carefully toremove all traces of rice bran before cutting forsubsampling. Weight loss 44 percent. Moistureand vitamins determined.(ll )

CABBAGE, WHITE MUSTARD,salt pickled Item no. 01-057

Lot 1. Two pounds, grown on U.S. mainland,purchased at market, prepared locally by storeproprietor. Cabbage quartered and pickled for 1day only. Stale bread added to give yeasty flavor.Size range: length, 1512 to 20~ inches. Entiresample used, 891 grams. Refrigerated over weekend, rinsed to remove bread pieces, squeezedlightly, cut into I-inch lengths, and blended aftersubsampling. Proximate composition and minerals determined.

Lot 2. Product prepared in laboratory. Fourpounds, grown· on Island of Oahu, purchased atmarket. Size range: 9 by 2 to 16 by 4 inches. Goodquality. Wilted out of doors in sun 2 hours. Tomake product, wilted cabbage was placed inpickling crock, a salt solution (ratio of lY2 tablespoons common crystalline salt dissolved in %cupcold distilled water per each pound vegetable) waspoured over cabbage, and the whole gently mixed.Weighted down with a loose-fitting wooden coverand bricks wrapped in aluminum foil. Cabbag~

stirred daily and kept at room temperature for 3days. Washed to remove excess salt, cut, and mixedprior to subsampling. Weight loss 45 percent.Moisture and vitamins detennined. (11)

CARROTS, rawKarot (F), Ninjin (J),Tanggun (K) Item no. 01-058

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ety, obtained from grower, Moanalua, Island ofOahu. Stem ends of six carrots cut off and skinremoved by scraping. Roots cut lengthwise,then sliced. Proximate composition, calcium,iron, and phosphorus determined.(13)

Lot 2. Analyzed raw and cooked. Three pounds,12 roots, grown on Island of Maui, purchased atmarket. Size range: AP 7% by 1%to 1O~ by 112 inches;EP 7 by 1~6 to 9% by 17116 inches. Excellent quality.Half of each root used for raw sample, 599 grams.Washed, towel dried, scrapings and ends removed,diced, and blended prior to subsampling. Moisture,magnesium, potassium, and sodium detennined.

Lots 3 and 4. Analyzed ra\\' and cooked. Fourand one-half pounds, 20 roots, grown on Island ofMaui, obtained from wholesaler; size range: 4 by114 to 6Y2 by 1Y2 inches; fresh qual i ty; ten roots, cu tinto 'i.4-inch slices, blended prior to subsampling;moisture, thiamin, riboflavin, niacin, and carotene determined. Another lot, 2 pounds, nineroots, grown at Station Farm, Manoa Valley,Island of Oahu, harvested previous day andrefrigerated; size range: 4Y2 by 114 to 6'i.4 by 2 inches;split lengthwise, sliced, and blended prior to subsampling; moisture and ascorbic acid determined.(11 )

CARROTS, cookedKarot (F), Ninjin (J),Tanggun (K) Item no. 01-059

Lot 1. Refer to Item no. 01-058, Lot 2. Beforecooking, washed, towel dried, scrapings and endsremoved, and cut into 14-inch slices. Steamed 20minutes. Cooked sample, 508 grams, diced priorto subsampling. Proximate composition, calcium, magnesium, phosphorus, potassium, andsodium determined.

Lot 2. Variety unknown. Roots washed,scraped, and sliced. Steamed 20 to 25 minutes.Cooked composite of 6 aliquots chopped fine.Moisture, ash, and iron determined.(13)

Lots 3 and 4. Refer to Item no. 01-058, Lots 3and 4. Ten roots, cut into 'i.4 -inch slices; steamed 20minutes; blended prior to subsampling; moisture,thiamin, riboflavin, niacin, and carotene determined. Another lot, nine roots, split lengthwise, and cut into 'i.!-inch slices; steamed 20minutes; blended prior to subsampling; moistureand ascorbic acid determined.(ll)

CAULIFLOWER, rawKoliplawer (F) Item no. 01-060

Lot I. Analyzed raw and cooked. Four heads, 5~pounds, grown on Island of Maui, purchased atmarket. Size range: AP 4~ by 5% to 5~ by 6~ inches;EP 2% by 5~ to 3% by 5% inches. Good quality. Onehalf of each item used for raw sample, 795 grams.Washed, drained, cut into small pieces, andblended prior to subsampling. Proximate composition and minerals determined.

Lots 2,3, and 4. Analyzed raw and cooked. Twoand three-fourths pounds, Snowball variety, fromStation Farm, Poamoho, Island of Oahu; one-halfof lot, broken into flowerlets, used for raw sample;finely chopped prior to subsampling; moisture,thiamin, riboflavin, and niacin determined.Another lot, two heads, 1%pounds, obtained fromsame source; one-half of lot, prepared as above,used for raw sample; moisture and carotene determined. A third lot, three heads, purchased atmarket; average size: 4 by 6 inches; excellent quality; prepared as above; moisture and ascorbic aciddetermined.(ll )

CAULIFLOWER, cookedKoliplawer (F) Item no. 01-061

Lot 1. Refer to Item no. 01-060, Lot 1. Beforecooking, broken into flowerlets. Steamed 15 minutes. Cooked sample, 886 grams, diced andblended prior to subsampling. Proximate composition and minerals determined.

Lots 2, 3, and 4. Refer to Item no. 01-060, Lots2, 3, and 4. Broken into flowerlets; steamed 15minutes; finely chopped prior to subsampling;moisture, thiamin, riboflavin, and niacin determined. Another lot, prepared as above; moistureand carotene determined. A third lot, prepared asabove; moisture and ascorbic acid determined.(ll)

CELERY, rawKintsay (F), Sellori (K) Item no. 01-062

Lot 1. Approximately 3 pounds, three heads,Utah Green variety, obtained from grower, Kaimuki, Island of Oahu. Dirty base of plant, allleaves, and discolored portions from outer stalksdiscarded. Stalks split longitudinally into narrowstrips and cut crosswise. Proximate composition,calcium, iron, and phosphorus determined.(13)

Lot 2. Analyzed raw and cooked. Approximately 12Y2 pounds, six heads, grown on Island ofHawaii, purchased at market. Size range: AP 14 by

3~ to 14% by 3% inches; EP II by 314 to 12 by 3~

inches. Good quality. One-half of lot used for rawsample, 2574 grams. Washed, towel dried, cut intoI-inch pieces, and blended prior to subsampling.Moisture, magnesium, and potassium determined.

Lots 3 through 6. Six to 12 heads. Utah Specialvariety, collected at two different seasons fromgrowers, Mokuleia, Island of Oahu, and Kamuela,Island of Hawaii. Washed, towel dried, oppositesectors cut into I-inch pieces from which 150grams comminuted prior to subsampling. Moisture and sodium determined.(16)

Lots 7 and 8. Analyzed raw and cooked. Twoand three-fourths pounds, one head, grown onIsland of Hawaii, obtained from wholesaler; sizerange: AP 15 by 4% inches diameter at base; cut intoI-inch pieces and comminuted; moisture, thiamin, riboflavin, and niacin determined. Anotherlot, 5~ pounds, two heads, grown at Waialua,Island of Oahu, obtained from wholesaler; sizerange: AP 15 by 4% inches diameter at base, stalks7% by % to 15 by l~ inches; washed, fan dried, cutinto I-inch pieces, and one-half used for rawsample; moisture and all vitamins determined.(11 )

CELERY, cookedKintsay (F), Sellori (K) Item no. 01-063

Lot 1. Refer to Item no. 01-062, Lot 2. Beforecooking, washed, towel dried, cut into I-inchpieces. Steamed 20 minutes. Cooked sample, 1772grams, blended prior to subsampling. Proximatecomposition and minerals determined.

Lots 2 and 3. Refer to Item no. 01-062, Lots 7and 8. Cut into I-inch pieces; steamed 10 minutes;blended prior to subsampling; moisture, thiamin,riboflavin, and niacin determined. Another lot,prepared as above; steamed 20 minutes; blendedprior to subsampling; moisture and all vitaminsdetermined.(11)

CHARD, rawTim-choi (C), To-jisa (J),Kundae (K) Item no. 01-064

Lot 1. Two and one-half pounds, Lucullus variety, grown at University Farm, Honolulu, Islandof Oahu. The short leaf stalks trimmed to base ofleaves and discarded. Leaves and midribs cutlengthwise and crosswise. Proximate composition, calcium, iron, and phosphorus determined.(13)

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Lot 2. Sample used in each instance variedfrom 1 to 3 pounds. Grown in vicinity of Honolulu, Island of Oahu, procured fresh either atmarket or at nearby truck farms. Proximatecomposition, iron, and phosphorus determined.

(4)Lot 3. Analyzed raw and cooked. Approxi-

mately 214 pounds, three bunches, grown on Islandof Oahu, purchased at market. Size range: length,14 to 21 inches. Excellent quality. One-third of lot,348 grams, used for raw sample. Washed, toweldried, cut into I-inch pieces, and blended prior tosubsampling. Moisture, magnesium, potassium,and sodium determined.

Lots 4, 5, and 6. Analyzed raw and cooked. Oneand three-fourths pounds, seven leaves, obtainedfrom wholesaler; size range: length, 24 inches; leafsize, 14 by II inches; leaves cut crosswise into ~

inch pieces and stems into 1;16- to ~-inch pieces;moisture, riboflavin, and niacin determined.Another lot, I~ pounds, IS leaves, purchased atmarket; size range: length, 13 to 19~ inches; leafwidth, 4~ to 8 inches; good quality; leaves cut intoI-inch pieces and stems into ~-inch pieces; moisture, thiamin, and carotene determined. Ascorbicacid value from HAES Tech. Bul. 6.(11)

CHARD, cookedTim-choi (C), To-jisa (J),Kundae (K) Item no. 01-065


Lots 2, 3, and 4. Refer to Item no. 01-064, Lots4, 5, and 6. Leaves cut into JA.-inch pieces andstems into 1116- to ~-inch pieces; steamed 10 minutes; moisture, riboflavin, and niacin detennined.Another lot, leaves cut into I-inch pieces andstems into ~-inch pieces; prepared as above;moisture, thiamin, and carotene determined.Ascorbic acid value from HAES Tech. Bul. 6.(11)

CHAYOTE, rawSayote bunga (F) Item no. 01-066

Lot I. Approximately 4 pounds, four fruits,grown at University Farm, Honolulu, Island ofOahu. Four medium-sized to large fruits selectedfrom lot of nine. Two were perfect and two stungby melon flies, but no larvae had developed.

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Parings, blemished portions, and seeds discarded.Remainder cut into small cubes. Proximatecomposition, calcium, iron, and phosphorusdetermined.(13)

Lot 2. Analyzed raw and cooked. Five pounds,11 fruits, grown on Island of Oahu, purchased atmarket. Size range: AP 4~ by 2~ by 2 inches to 6 by3~ by 2% inches; EP 3% by 2~ by 2 to 415

!l6 by 3 by 2%inches. Good quality. One-half of each item usedfor raw sample, 1119 grams. Washed, drained dry,stems and seeds removed, and cut into 1116- to ~-inch

slices. Moisture, magnesium, potassium, andsodium determined.

Lots 3 and 4. Analyzed raw and cooked. Threepounds, five fruits, purchased at market; sizerange: 3~ by 2~ by 4~ to 4 by 3 by 2 inches; manyfruit fly stings, but had not penetrated beneathskin; one-half of each item used for raw sample;cut into 1116- to ~-inch slices; moisture, ascorbicacid, riboflavin, niacin, and carotene determined.Another lot, 3Y2 pounds, four fruits, purchased atmarket; stored overnight in refrigerator; sizerange: 4% by 3 to 5YB by 3% inches; good quality;prepared as above; moisture and thiamindetermined.(II)

CHAYOTE., cookedSayote bunga (F) Item no. 01-067

Lot 1. Refer to Item no. 01-066, Lot 2. Beforecooking, washed, drained dry, stems and seedsremoved, and cut into 1;16- to YB-inch slices. Steamed30 minutes. Cooked sample, 1061 grams, blendedprior to subsampling. Proximate compositionand minerals determined.

l~ots 2 and 3. Refer to Item no. 01-066, Lots 3and 4. Cut into Yi6- to ~-inch slices; steamed 30minutes; moisture, ascorbic acid, riboflavin, niacin, and carotene determined. Another lot, prepared as above; moisture and thiamin determined.(11 )

CHRYSANTHEMUM,GARLAND,QWTango (F), Shingiku (J),Ssukkat (K) Item no. 01-068

Lot 1. Sample used in each instance varied fromI to 3 pounds. Grown in vicinity of Honolulu,Island of Oahu, procured fresh either at market orat nearby truck farms. Proximate composition,calcium, iron, and phosphorus determined. (4)

Lot 2. Analyzed raw and cooked. Two and onehalf pounds, five bunches, grown on Island of

Oahu, purchased at market. Size range: length, AP6~ to 12 inches; EP 67116 to II ~ inches. Goodquality. One-third of lot used for raw sample, 588grams. Washed, towel dried, and stored overnightin refrigerator. Cut into 2-inch lengths andblended prior to subsampling. Moisture, magnesium, potassium, sodium, and all vitaminsdetermined.

CHRYSANTHEMUM, GARLAND, cookedTango (F), Shingiku (J),Ssukkat (K) Item no. 01-069

Lot 1. Refer to Item no. 01-068, Lot 2. Beforecooking, washed, towel dried, and stored overnight in refrigerator. Cut into 2-inch lengths.Steamed 5 minutes. Cooked sample, 911 grams,blended prior to subsampling. All nutrientsdetermined.

CORN, rawMais (F), Hwang ok (K) Item no. 01-070

Lot I. Approximately 7Y2 J)ounds, IS ears,USDA No. 34 variety, grown at Pensacola Experiment Station, Island of Oahu. Full-grown, tenderears. Husks and silk removed and ears wiped withdry, clean cheesecloth. Kernels cut longitudinallyin half, then cut off cob carefully so as to not cutinto cob. Remaining portions of kernels scrapedoff cob with stainless steel knife. Proximatecomposition, calcium, iron, and phosphorusdetermined.(13)

Lot 2. Analyzed raw and cooked. Approximately 6~ pounds, 12 ears, grown on Island ofOahu, purchased at market. Size range: AP 6 by I~to 8~ by 2Y2 inches. Good quality. Husked, washed,and towel dried. Kernels cut off with knife fromsix ears used for raw sample. Moisture, magnesium, potassium, and sodium determined.

Lots 3, 4, and 5. Analyzed raw and cooked. Nineand one-fourth pounds, 20 ears, Hawaiian Sugarvariety, from Station Farm, Poamoho, Island ofOahu; size range: AP, length, 6 to 8Y2 inches; twelveears used for raw sample; moisture, thiamin, riboflavin, and niacin determined. Another lot, 4pounds, seven ears, grown on Island of Maui,obtained from wholesaler; size range: 7Y2 to 8Y2 by1~ inches; kernels from three ears cut off cob andblended prior to subsampling; moisture andcarotene determined. Another lot, 5Y2 pounds, 14 ears,from Station Farm, Manoa Valley, Island ofOahu; size range: 5 by 1~ to 7 by 2 inches; seven

127

ears used for raw sample; moisture and ascorbicacid determined.(ll)

CORN, cookedMais (F), Hwang ok (K) Item no. 01-071

Lot I. Refer to Item no. 01-070, Lot 2. Beforecooking, husked, washed, and towel dried. Boiled5 minutes. Cooked corn on the cob, 1719 grams.Kernels cut off cob, 927 grams, blended prior tosubsampling. Proximate composition and minerals determined.

Lot 2. Refer to Item no. 01-070, I ..ots 3, 4, and 5.Eight ears cooked in boiling water for 5 minutes,cut from cob, and blended prior to subsampling;moisture, thiamin, riboflavin, and niacin determined. Another lot, four ears, prepared as above;moisture and carotene determined. Another lot,seven ears, prepared as above; moisture andascorbic acid determined.(ll)

COWPEAS, GREEN PODS, rawFilipino beans,Utong, Sitaw, Balatong (F) Item no. 01-072

Lots I and 2. Two pounds, Blackeye variety,obtained from grower, Waipahu, Island of Oahu;tender, immature pods, including seeds; ends andstrings removed and cut into thin cross sections;proximate composition, calcium, iron, and phosphorus determined. Another lot, 6 pounds, Blackeye (?) variety, obtained at market; prepared asabove; proximate composition, calcium, iron, andphosphorus determined.(13)

Lot 3. Sample used in each instance varied fromI to 3 pounds. Grown in vicinity of Honolulu,Island of Oahu, procured fresh either at market orat nearby truck farms. Proximate composition,calcium, and phosphorus determined.(4)

Lot 4. Analyzed raw and cooked. Six packages, 6pounds, grown on Island of Oahu, obtained atmarket. Size range: AP 83116 by 14 to 15% by %inches;EP 734 by 14 to 14Y2 by * inches. One-third of lotused for raw sample, 1183 grams. Washed, toweldried, cut into 1- to 1Y2-inch lengths, and blendedprior to subsampling. Moisture, magnesium,potassium, and sodium detennined.

Lots 5 and 6. Analyzed raw and cooked. Twoand one-fourth pounds purchased at market; sizerange: 7 by %to 12 by %inches; good, fresh quality;one-half of lot used for raw sample; cut into lY2- to2-inch lengths; moisture, thiamin, riboflavin,niacin, and carotene determined. Ascorbic acidvalue from HAES Tech. Bul. 6.(11)

COWPEAS, GREEN PODS, cookedFilipino beans,Utong, Sitaw, Balatong (F) Item no. 01-073

Lot 1. Refer to Item no. 01-072, Lot 4. Beforecooking, washed, towel dried, and cut into 1- tol~-inch lengths. Steamed IS minutes. Cookedsample, 1557 grams, blended prior to subsampling. Proximate composition and mineralsdetermined.

Lot 2. Cooked composite conlposed of 11aliquots. Blossom and stem ends with adheringstrings and whole tough peas discarded. Steamed15 minutes. Moisture, ash, and iron determined.(13)

Lots 3 and 4. Refer to Item no. 01-072, Lots 5and 6. Cut into IYf- to 2-inch lengths; steamed ISminutes; moisture, thiamin, riboflavin, niacin,and carotene determined. Ascorbic acid val uefrom HAES Tech. Bul. 6.(11)

COWPEAS, LEAFY TIPS, rawUtong, Sitaw, Balatong (F) Item no. 01-074

Lot 1. Refer to introduction to Appendix A.Stems broken at point where they snapped easily,leaving tender tips 4 to 5 inches in length. Thesetips and all small tender leaves used. Fibersremoved, and material cut into small pieces. Proximate composition, calcium, iron, and phosphorus determined.(12)

Lot 2. Analyzed raw and cooked. Approximately 4 pounds, six bunches, grown on Island ofOahu, purchased at market. Size range: length, AP6 to 25 inches; EP 6 to 9% inches. One-third of lotused for raw sample, 550 grams. Washed, toweldried, tough stems and leaves removed, cut into Ito IYf-inch lengths, and blended prior to subsampIing. Moisture, magnesium, potassium, andsodium determined.

Lots 3 and 4. Analyzed raw and cooked. Threepounds, grown on Island of Oahu, purchased atmarket; about 4 to 5 inches of tender tips andleaves of good quality used; cut into 1- to 2-inchpieces; moisture, thiamin, riboflavin, niacin, andcarotene determined. Ascorbic acid value fromHAES Tech. Bul. 6.(11)

sample, 658 grams, blended prior to subsampling.Proximate composition and minerals determined.

Lots 2 and 3. Refer to Item no. 01-074, Lots 3and 4. Cut into 1- to 2-inch pieces; steamed 10minutes; moisture, thiamin, riboflavin, niacin,and carotene determined. Ascorbic acid fromHAES Tech. Bul. 6.(11)

COWPEAS, SEEDS, rawSai dau-kok (C), Utong, Sitaw,Balatong (F), Sasage (J) Item no. 01-076

Lot I. Five pounds, Blackeye variety, obtainedfrom grower, Waipahu, Island of Oahu. Podsremoved and discarded. Only green, tender seedsused; all white and very light-green seeds discarded. Proximate cOlnposition, calcium, iron,and phosphorus determined.(l"3)

Lot 2. Analyzed raw and cooked. Approximately 71J? pOllnds, purchased at market. Size range: AP,pods, 9Yf by %to 1S% by %inches; EP, seeds, %by 3!1fi toYf by ~/1fi inch. Good quality. One-third of lot usedfor raw sample. Seeds rernoved from pods, weightof seeds 250 grams, and blended prior to subsampIing. Moisture, magnesium, potassium, andsodium determined.

Lot 3. Analyzed raw and cooked. Four and onehalf pounds fronl Station Farm, Malloa Valley,Island of Oahu. Size range: pods, 6~ to 8~ by %inches; beans at "linla bean" stage. Good, freshquality. Seeds removed from pods. Moisture andall vitamins dctermined.(ll)

COWPEAS, SEEDS, cookedSai dau-kok (C), Utong, Sitaw,Balatong (F), Sasage (J) Item no. 01-077

Lot 1. Refer to Item no. 01-076, Lot 2. Beforecooking, seeds removed from pods. Steamed 20minutes. Cooked sample, 668 grams, blendedprior to subsampling. Proximate compositionand minerals deterrnined.

Lot 2. Refer to Item no. 01-076, Lot 3. Beforecooking, seeds removed from pods. Steamed 20minutes. Moisture arld all vitamins determined.(11 )

Lot 1. Approxinlately 4~2 pounds, six fruits,Improved Long G-reen variety, obtained fromgrower, Koko Head, Island of Oahu. Tips of

COWPEAS, LEAFY TIPS, cookedUtong, Sitaw, Balatong (F) Item no. 01-075

Lot 1. Refer to Item no. 01-074, Lot 2. Beforecooking, washed, towel dried, and cut into 1- to1~-inch lengths. Steamed 10 minutes. Cooked

128

CUCUMBER, pared, rawPepino (F), Kyuri (J), Oi (K) Item no. 01-078

blossom and stem ends discarded. Pared and cutinto tiny cubes. No seeds discarded. Proximatecomposition, calcium, iron, and phosphorusdetermined.(13)

Lot 2. Approximately 3% pounds, six fruits,grown on Island of Oahu, purchased at market.Size range: AP 7 by 2 to 93116 by 2~ inches; EP()3116 by 115/16 to 8% by 2lJI6 inches. Good quality.Entire lot used for raw sample, 1709 grams.Washed, towel dried, pared, and blended priorto subsampling. Moisture, magnesium, andpotassium determined.

Lots 3 through 10. Twelve fruits, some Burpee'sHybrid, and others of unknown variety, obtainedfrom growers in Kailua, Kaneohe, Kipapa, KokoHead, Mokuleia, and Waimanalo on Island ofOahu, and in Waimea, Island of Hawaii. Washed,towel dried, pared, opposite sectors cut into I-inchpieces from which ISO grams comminuted prior tosubsampling. Moisture and sodium determined.(16)

Lot II. Six and one-fourth pounds, 17 frui ts,from Station Farm, Manoa Valley, Island ofOahu. Size range: 6 by 2 to 71;2 by 214 inches. Goodquality. Each fruit split lengthwise, and one-halfof each pared and used for raw sample. Moistureand all vitamins determined.(ll)

by 11;2 inches. Excellent quality. Entire lot, 1155grams, drained. From each package, 75 gramsremoved, cut into Y2-inch cubes, and blended priorto subsampling. Proximate composition andpotassium determined.

Lot 2. Three 8-ounce packages, same brand asin Lot I, purchased at market. Size range: similarto Lot 1. Entire lot, 649 grams, drained, cut intoY2-inch cubes, and blended after subsampling.Proximate composition and minerals determined.

Lot 3. Two 8-ounce packages, same brand asLot I, purchased at market. Size: lengthwisehalves, 6 by 11;2 inches. Excellent quality. Entirelot, 479 grams, drained, cut into 1;2-inch cubes, andblended prior to subsampling. Moisture andvitamins determined.

CUCUMBER, kim chee Item no. 01-079

Lot I. Three IO-ounce bottles, manufactured inHonolulu, Island of Oahu, purchased at market.Ingredients: salted cucumber, water, ginger,garlic, chili pepper, monosodium glutamate,sodium benzoate. Size range: cucumbers quarteredlengthwise and cut into 1;2- to I-inch pieces. Excellent quality. Sample net weight, 1430 grams.Liquid removed, cut into 1;2-inch cubes, andaliquots for individual analyses blended. Proximate composition and minerals determined.

Lot 2. Two IO-ounce bottles, same brand as inLot I, purchased at market. Same ingredients, sizerange, quality, and preparation as in Lot I.Sample net weight, 956 grams. Moisture andvitamins determined.

CUCUMBER, salt pickledKyuri shiozuke (J) Item no. 01-080

Lot I. Five 8-ounce packages, processed inHonolulu, Island of Oahu, purchased at market.Cucumber salt-pickled overnight before packaging. Size range: lengthwise halves, 2% by I%to 6Y2

129

prior to subsampling. Proximate compositionand minerals determined.

Lot 2. Analyzed cooked only. Approximately 2Y2pounds, three roots, grown on Island of Oahu,purchased at market. Size range: roots only, 3% by2Y2 to 5% by 3 inches; EP 3% by 2% to 5Y2 by 2~ inches.Excellent quality. Prepared in same manner asLot I. Cooked sample, 696 grams, blended priorto subsampling. Moisture and all vitaminsdetermined.

DAIKON, dried (Japan)Sengiri daikon (J) Item no. 01-083

Lot 1. Three 2-ounce packages each, twobrands, products of Japan, purchased at market.Size range: fairly uniform strips 1 to 7 inches longby Ya to Vi6 inch wide. Excellent quality. Entiresample, 351 grams, cut into Y2-inch lengths andfinely chopped for subsampling. Proximatecomposition and minerals determined.

Lot 2. Eleven 1.5-ounce packages of a thirdbrand, product of Japan, purchased at market.Size range: 1~ by 3116 to 6 by 3111) inches. Excellentquality. Entire sample, 464 grams, blended. Moisture and all vitamins determined.

Lot 1. Three 8 r ounce packages, processed inHonolulu, Island of Oahu, purchased at market.Daikon salt-pickled ovemight, lightly pressed toremove water before packaging. Size range: quarters, 414 by 1 inches, to halves, 5Y2 by 2~ inches.Excellent quality. Entire sample, 712 grams, cutinto l,4-inch slices and blended after subsampling.Proximate composition (except protein) andminerals determined.

Lot 2. One 8-ounce package, same brand as Lot1, purchased at market. Size range: similar to Lot1. Entire sample, 240 grams, prepared as in Lot 1.One-half of lot blended prior to subsampling.Moisture and protein determined.

Lot 3. Product prepared in laboratory. Tenpounds, 11 roots of long type, purchased atmarket. Size range: 12 by 1% to 15 by 2 inches. Cutinto thirds and mixed. Four pounds used for saltpickling as follows: Daikon was placed inpickling crock and salt equal to 5 percent of itsweight sprinkled over layers. Weighted down witha loose-fitting wooden cover. Daikon mixed oncedaily and removed after 72 hours. Pickled productwashed thoroughly before cutting for subsam-

DAIKON, rawJapanese radish, Loh-bak choi (C),Labanos (F), Daikon (J),Mu-u (K) Item no. 01-081

Lot 1. Sample used in each instance variedfrom I to 3 pounds. Grown in vicinity ofHonolulu, Island of Oahu, procured fresh eitherat market or at nearby truck farms. Proximatecomposition, calcium, iron, and phosphorusdetermined.(4)

Lot 2. Analyzed raw and cooked. Approximately 5~ pounds, six roots, grown on Island ofOahu, purchased at market. Size range: roots only,AP 5~ by 214 to 8 by 3 inches; EP 5Yl by 2 to 7Y2 by 2~

inches. (~ood quality. One-half of lot used for rawsample, 1298 grams. Washed, towel dried, topsremoved, pared, cut into ~- to I-inch cubes, andblended prior to subsampling. Moisture, magnesium, phosphorus, potassium, and sodiumdetermined.

Lots 3 through 10. Twelve roots, Minokokonoka variety and Chinese varieties, obtainedfrom growers at Koko Head, Moanalua, andWaialua on Island of Oahu, and at Kamuela andVolcano districts on Island of Hawaii. Washed,towel dried, pared, opposite sectors cut into I-inchpieces from which 150 grams comminuted prior tosubsampling. Moisture and sodium determined.(16)

Lot 11. Three and three-fourths pounds, sixroots, long variety, grown on Island of Hawaii,obtained from wholesaler. Size range: 8Y2 to 14 bylYl inches. Pared, cut, and blended prior to subsampling. Moisture, thiamin, riboflavin, andniacin determined.(11)

Lots 12, 13, and 14. Short type, fair to goodquality, grown at Hawaii Kai, Island of Oahu,obtained from the City and County of HonoluluPeople's Market. All lots treated the same. Opposite sectors cut into Yl-inch cubes prior to subsampIing. Ascorbic acid determined. (Unpublisheddata)

DAIKON, cookedJapanese radish, Loh-bak choi (C),Labanos (F), Daikon (J),Mu-u (K) Item no. 01-082

Lot 1. Refer to Item no. 01-081, Lot 2. Beforecooking, washed, towel dried, tops removed,pared, and cut into %- to I-inch cubes. Steamed 25minutes. Cooked sample, 1077 grams, blended

130

DAIKON, salt pickled Item no. 01-084

pIing. Weight loss 50 percent. Moisture, ascorbicacid, thiamin, riboflavin, and niacin determined.(11 )

DAIKON, takuanPickled radish Item no. 01-085

6~ to 13~ inches; EP similar to AP. Good quality.Entire lot used, 944 grams. Liquid drained, rootends removed, cut into ~- to I-inch lengths, andblended prior to subsampling. Proximate composition and minerals determined.

Lot 1. Two 9-ounce packages of brand one andtwo 8-ounce packages of brand two, processed inHonolulu, Island of Oahu, purchased at market.Size range: 4Y2 by 1~ to 434 by 2 inches. Excellentquality. Entire sample, 1070 grams, cut into ~

inch slices and finely chopped after subsampling.(In Hawaii the Japanese term takuan is used forsalt-pickled yellow-colored daikon.) Moisture,ether extract, crude fiber, and minerals determined.

Lot 2. One 8-ounce package of brand one andone 5-ounce package of brand two, same twobrands as in Lot 1, purchased at market. Samegeneral description and preparation as in Lot 1.Sample weight, 392 grams. One-half of lot usedfor composite and finely chopped after subsampIing. (In Hawaii the Japanese term takuan isused for salt-pickled yellow-colored daikon.) Moisture, protein, and ash determined.

Lot 3. Product prepared in laboratory. Tenpounds, II roots of long type, purchased atmarket. Size range: 12 by 1% to 15 by 2 inches. Cutinto thirds and mixed. Four pounds used for bransalt pickling as follows: Daikon was placed inpickling crock and salt equal to 5 percent of itsweight sprinkled over layers. Weighted down witha round board placed over the top. Daikon mixedonce daily and removed after 72 hours. Brinediscarded and unwashed daikon weighed. Anamount of salt equal to 4 percent and rice branequal to 50 percent of this weight mixed andplaced in alternate layers with the daikon in thecrock. Mixed once a day and allowed to pickle oneweek. Pickled product washed thoroughly beforecutting for subsampling. (Takuan is the Japaneseterm for bran-salt-pickled daikon.) Weight loss 77percent. Moisture, ascorbic acid, thiamin, riboflavin, and niacin determined.(ll)

DAIKON, GREENS, salt pickledMabiki (J) Item no. 01-086

Lot 1. Approximately I Y2 pounds, 42 plants,processed in Honolulu, Island of Oahu, purchased at market. Young daikon plants includingroots salt pickled for 1 day. Size range: AP, length,

131

Lots I and 2. Five I)Ounds, Molokai Longvariety, obtained from grower, Koko Head, Islandof Oahu. Two and one-half pounds, long variety,approximate weight per fruit 0.12 pound,purchased at market. Stem ends and bruised ordiscolored portions discarded. Remainder cut intosmall cubes. Skin not removed. Proximatecomposition, calcium, iron, and pllosphorusdetermined.(13)

Lot 3. Sample used in each instance varied from1 to 3 pounds. Grown in vicinity of Honolulu,Island of Oahu, procured fresh either at market orat nearby truck fanns. Proximate composition,calcium, iron, and phosphorus determined.(4)

Lot 4. Analyzed raw and cooked. Approximately 2% pounds, 12 fruits, grown on Island ofOahu, purchased at market. Size range: AP 8~ byI'l.t to II by I~ inches; EP 7~ by 114 to 10~4 by I ~~

inches. Good quality. One-Ilalf of lot used for rawsample, 634 grams. Washed, towel dried, stenlSand calyxes removed, cut into 2-inch pieces, andblended prior to subsampling. Moisture, magnesium, potassium, and sodium determined.

Lots 5 through 14. Twelve fruits each, MolokaiLong, Long Giant Honnago, and unknown varieties, collected from commercial farms at Ewa,Kailua, Kaneohe, Koko Head, Lualualei, Manoa,Moanalua, Waialua, and Waianae on Island ofOahu. Washed, towel dried, cut into I-inch piecesfrom which 150 grams comminuted prior to subsampling. Moisture and sodium detennined. (16)

Lot 15, 16, and 17. Analyzed raw and cooked.One and one-third pounds, six fruits, MolokaiLong variety, from Station Farm, Manoa Valley,Island of Oahu; size range: length, 8Y2 to gY2 inches; fruit finn and skin dark purple; three fruitsused for raw sample; chopped prior to subsampling,moisture, thiamin, riboflavin, and niacin determined. Another lot, 21A pounds, eight fruits, Molokai Long variety, obtained from wholesaler;size range: 7 to 12 by 1 to 134 inches; one-half ofeach fruit split lengthwise used for raw sample;chopped and blended prior to subsampling; caro-tene determined. Another lot, nine fruits, pur-chased at market; same general description asabove; one-half of each fruit split lengthwise usedfor raw sample; cut coarsely prior to subsampling;mois ture and ascorbic acid determined.(ll)

EGGPLANT, LONG, rawAi-kwa (C), Talong (F),Nasu (J), Kaji (K) Item no. 01-087

132

EGGPLANT, LONG, cookedAi-kwa (C), Talong (F),Nasu (J), Kaji (K) Item no. 01-088

Lot 1. Refer to Item no. 01-087, Lot 4. Beforecooking, cut into 2-inch pieces. Steamed 20minutes. Cooked sample, 593 grams, blendedprior to subsampling. Proximate compositionand minerals determined.

Lots 2,3, and 4. Refer to Item no. 01-087, Lots15, 16, and 17. Before cooking, cut into 2-inchpieces, unpared; steamed 20 minutes; cookedsample blended prior to subsampling; moisture,thiarnin, riboflavin, and niacin determined. Another lot, before cooking, cut into 14-inch slices;steamed 15 minutes; carotene determined. Another lot, before cooking, cut into lA-inch slices;steamed 15 minutes; carotene detennined. Another lot, before cooking, cut into Y2-inch pieces;stealned 20 nlinutes~ cooked sanlple blended priorto subsanlpling~ moisture and ascorbic acid deternlined. (11)

EGGPLANT, LONG, bran-salt pickledNasubi-zuke (J) Item no. 01-089

Lot 1. One pound, processed in Honolulu,Island of Oahu, purchased at market. Eggplantspickled overnight in bran-salt-water paste. Sizerange: AP 2~ by %to 3% by 114 inches; EP 1~ by %to3~ by 114 inches. Good quality. Refrigerated overweekend. Entire lot used, ,430 grams. Adheringbran paste and stem ends removed, towel driedlightly, cut into %-inch diagonal slices, andblended for individual analyses. Proximatecomposition and minerals determined.

Lot 2. Four pounds raw eggplant (from 10pound lot, 64 eggplants, for study of vitaminretention in pickling), purchased a t market. Sizerange: 5 by 114 to 9~ by 1~ inches. Good quality. Tomake bran-salt-pickled product, fruits rolledgently on smooth surface to soften slightly, splitlengthwise, and placed in alternate layers in crockwith bran-salt paste (119 grams rice bran, 21 gramstable salt, 210 grams water per 100 grams eggplant). Mixed each day and left 72 hours. Fruitswashed carefully to remove all traces of pastebefore cutting for subsampling. Weight loss 20percent. Moisture and vitamins determined.(11)

EGGPLANT, LONG, salt pickledNasubi-zuke (J) Item no. 01-090

Lot I. Three IO-ounce jars, purchased atmarket. Eggplant sal ted for 3 to 4 days, rinsed, andbottled. Ingredients: eggplant, water, sugar, s.alt,vinegar, acetic acid, sodium benzoate (a chemIcalpreservative). Size range: AP and EP 2% by Il~fi to3~ by 1%inches. Excellent quality. Sample weIght,1491 grams. Liquid removed, 150 grams from eachjar cut into ~-inch cubes and blended prior ~o subsampling. Moisture, fat, fiber, ash, and mIneralsdetermined.

Lot 2. One 8-ounce package, processed inHonolulu, Island of Oahu, purchased at market.Preparation similar to Lot 1. Ingredients: ~gg

plant, water, vinegar, sugar, salt, monosodIumglutamate, sodium benzoate (a chemical preservative), artificial coloring. Size range: AP and EP 218by ~ to 2% by 118 inches. Excellent quality. Sampleweight, 378 grams. Liquid removed, one-half ofsample cut into ~-inch cubes and blended prior tosubsampling. Moisture and J)rotein determined.

Lot 3. Four pounds raw eggplant (from 10pound lot, 64 eggplants, for study of vitam.inretention in pickling), purchased a t market. SIzerange: 5 by I~ t09~ by I~inches.Good quality. Tomake salt-pickled product, fruits rolled gently onsmooth surface to soften slightly, J)laced in crock,and salt equal to 5 percent of eggJ)lant weightsprinkled over layers. Weighted down with around board placed over top. Mixed once each dayand left 72 hours. Fruits washed thoroughly beforecutting for subsampling'. Weight loss 26 percent.Moisture and vitamins determined.(ll)

EGGPLANT, ROlJND, rawTalong-bilog (F), Nasu (J),Kaji (K) Item no. 01-091

Lot 1. Five pounds, five fruits, Black Beautyvariety, obtained from grower, Koko Head, Islandof Oahu. Stem ends and bruised or discoloredportions discarded. Remainder cut into smallcubes. Skin not removed. Proximate composition,calcium, iron, and phosphorus determined.(13)

Lot 2. Analyzed raw and cooked. Approximately 3~ pounds, eight fruits, grown on Island ofHawaii, purchased at market. Size range: AP57lifi by 2% to 5% by 3 inches; EP 518 by 2% to 5 by 3inches. Good quality. One-half of each item usedfor raw sample, 804 grams. Washed, towel dried,

133

calyxes removed, cut into ~-inc~ cubes., andportion blended prior to subsampling. MOIs.ture,magnesium, potassium, and sodium determIned.

Lots 3 through 8. Six to 12 fruits each, BlackBeauty variety, collected from commercial farmsin Ewa, Koko Head, Manoa, Moanalua, ~nd

Waialua on Island of Oahu. Washed, towel drI:d,opposite sectors cut into l-i~~hpieces from w~lch

150 grams comminuted prIor to subsamplIng.Moisture and sodium determined.(16)

Lots 9 through 12. Analyzed raw and cooked.New Hampshire Hybrid variety. Four and onethird pounds, six fruits, from Station Fann, ManoaValley; size range: length, 3 to 4~ inches;. three.fruits used for raw sample; chopped prIor tosubsampling; moisture, thiamin, riboflavin, andniacin determined. Lot 10, four fruits purchased atmarket; one-half of lot used for raw sample;chopped and blended; moisture, niacin, and carotene determined. Lot II, three fruits, purchased atmarket. Lots 10 and II, average size, 5~ by 4~

inches, firm and fresh; one-half of lot used for ra wsample; chopped and blended; moisture, thiamin,and niacin determined. Lot 12, 1%pounds, threefruits, purchased at market; same general description as above; fruit quartered, one-half of lot usedfor raw sample; cut into ~-inch slices unpared;moisture and ascorbic acid determined.(ll)

EGGPLANT, ROUND, cookedTalong-bilog (F), Nasu (J),Kaji (K) Item no. 01-092

Lot 1. Refer to Item no. 01-091, Lot 2. Beforecooking, cut into ~-inch slices. Steamed 20minutes. Cooked sample, 749 grams, blendedprior to subsampling. Proximate compositionand minerals determined.

Lots 2 through 5. Refer to Item no. 01-091, Lots9 through 12. Before cooking, three fruits slicedunpared; steamed 20 minutes; blended prior tosubsampling; moisture, thiamin, riboflavin, andniacin determined. Lot 3, cut into quartersunpared and sliced; steamed 20 minutes; blendedprior to subsarnpling; moisture, niacin, and carotene determined. Lot 4 prepared in same manneras Lot 3; moisture, thiamin, and niacin determined. Lot 5, cut into ~-inch slices unpared;steamed 20 minutes; blended prior to subsampIing; moisture and ascorbic acid determined.(11 )

FERN, DRIED (Japan)Dried sprout of fern, Hoshizenmai (J), Mallingot (K) Item no. 01·093

Lot I. Six 1.2-ounce packages, product ofJapan, purchased at market. Size range: AP 6 bylli6 to 6 by Y8 inches. Entire lot, 152 grams, blendedprior to subsampling. Proximate compositionand minerals determined.

Lot 2. Twelve I-ounce packages, product ofTapan, purchased at market. Size range: AP 5 bylli6 to 5Y2 by ~ inches. Excellent quality. Entire lot,325 grams, blended prior to subsampling. Moisture and all vitamins determined.

FUKI or BUTTERBUR, canned (Japan)Coltsfoot (on label), Foon-dung (C), Fuki (J) Item no. 01·096

Lot I. Two brands, three IO-ounce cans each,product of Japan, purchased at market. Size range:4 by %to 4 by %inches. Excellent quality. Entire lotused for sample, 252 grams. Cut into ~-inch

lengths and blended prior to subsampling. Proximate composition and minerals determined.

Lot 2. Same two brands as in Lot I, oneIO-ounce can each, product of Japan, purchased atmarket. Size range: 4 by 5;16 to 4 by %inches. Excellent quality. Entire lot used for sample, 875grams. Preparation same as in Lot I. Moisture andall vitamins determined.

FERN, TREE, cooked Item no. 01·094

Lot I. Two and one-fourth pounds, 31 pieces,grown on Island of Oahu, peeled and boiled byproducer, purchased at market. Size range: EP 6%by yz to 8% by % inches. Good quality. Entire lot,1058 grams, used for raw sample. Washed, toweldried, cut into Iyz-inch pieces, and blended prior tosubsampling. Proximate composition and minerals determined.

Lot 2. Two pounds, grown at Punaluu, Islandof Oahu, peeled and boiled by farmer, purchasedat market two days after delivery. Kept in jarcovered with water at market. Size range: EP 6~ byY2 to 9yz by % inches. Color ranged fromgreenish-white to pinkish-brown. Some stalksfibrous and tough, slimy on outside, others not sotough. Slightly fermented smell. Moisture,thiamin, riboflavin, nIaCIn, and carotenedetermined.(ll )

FUKI or BUTTERBUR, rawFoon-dung (C), Fuki (J) Item no. 01·095

Lot I. Sample used in each instance varied from1 to 3 pounds. Grown in vicinity of Honolulu,Island of Oahu, procured fresh either at market orat nearby truck farms. Proximate composition,calcium, iron, and phosphorus determined.(4)

Lot 2. About I pound, 60 stalks, purchased atmarket. Size range: AP 7% by ~ to IOyz by ?It6 inches;EP 7Y2 by ~ to IO~ by 7;16 inches. Good quality.Entire lot used for raw sample, 519 grams.Washed, drained, peeled, cut into I-inch lengths,blended prior to subsampling. Moisture, magnesium, potassium, and sodium determined.

134

Item no. 01-101

GOURD, WHITE FLO\VERED, ra\vWoo-lokwa (C), Upo (F),Yugaho, Ugao (J)

GOURD, DISHCLOTH, cookedSponge gourd, See-qua (C),Hechima (J) Item no. 01-100

Lot I. Refer to Item no. 01-099, Lot 2. Beforecooking, washed, dried, and cut into Y2-inch slices.Steamed 10 minutes. Cooked sarnple, 747 grams,blended prior to subsampling. Proximate composition and minerals determined.

Lots 2 and 3. Refer to Item no. 01-099, Lots 3and 4. Before cooking, cut into Y2-inch slices;steamed 15 minutes; moisture, thiamill, riboflavin, niacin, and carotene determined. Anotherlot, gourds pared, halved, quartered, and cut into%-inch slices; steamed 15 min utes; blended prior tosubsampling; ascorbic acid determined.(11)

inches. Good quality. One-half of lot used for rawsample, 1292 grams. Washed, towel dried, ribs,skin, and ends removed, cut into ~-inch slices, andblended prior to subsampling. Moisture, iron,magnesium, potassium, and sodium determined.

Lots 3 and 4. Analyzed raw and cooked. Twoand three-fourths pounds, purchased at market;size range: 8 by l~ to 9 by 2 inches; young, tendergourds; one-half of lot used for raw sample; ribsand skins removed, coarsely cut prior to subsampIing; moisture, thiamin, riboflavin, niacin, andcarotene determined. Another lot, I ~ pounds, fivegourds, purchased at market; same generaldescription as above; pared and halved for rawsample; ascorbic acid determined.(ll)

Lot I. Sample used in each instance varied fromI to 3 pounds. Grown in vicinity of Honolulu,Island of Oahu, procured fresh either at market orat nearby truck farms. Proximate composition,calcium, iron, and phosphorus determined.(4)

Lot 2. Analyzed raw and cooked. Approximately 14~ pounds, six gourds, grown on Island ofOahu, purchased at market. Size range: AP 16~ by2% to 2014 by 3~ inches; EP 16 by 2% to 1934 by3~ inches. Good quality. One-half of each itemused for raw sample, 3307 grams. Washed, toweldried, opposite quarters cut into I-inch slices andblended prior to subsampling. Moisture and allminerals determined.

Lots 3 and 4. Analyzed raw and cooked. Fivepounds, three gourds, purchased at market; size

135

Item no. 01-097

Item no. 01-098

GINGER ROOT, rawKeong (C), Luya (F), Shoga (J),Seang-gang (K)

GINGER ROOT, salt pickled (JaIJan)Benishoga, Japanese ginger,sal t pickled

Lot 2. Three 5-ounce packages, product ofJapan, purchased at market. Ingredients: ginger,salt, plum juice, artificial coloring. Same brand asLot I. Size range: similar to Lot I. Sample netweight, 813 grams. Liquid removed. Cut into ~

inch slices and blended prior to subsampling.Moisture and vitamins determined.

Lot I. Four 6-ounce packages, product ofJapan, purchased at market. Ingredients: ginger,salt, spice, pI urn juice, artificial coloring. Sizerange: 11116 by 1~16 to 2Y2 by 1Y2 inches. Excellentquality. Sample net weight, 1284 grams. Liquidremoved, cut into ~-inch slices, and aliquots forindividual analyses chopped into fine pieces.Proximate composition and minerals detennined.

Lot I. One and two-thirds pounds, five hands,grown on Island of Hawaii, purchased at market.Size range: AP 4 by 2 by I to 8~ by 4 by IY8 inches;EP similar to AP. Good quality. Entire lot used forraw sample, 765 grams. Washed, towel dried,pared, 60 grams from each hand cut into I~-inch

cubes from which portions finely chopped priorto subsampling. Proximate composition andminerals determined.

Lot 2. Two pounds grown on Island of Hawaii,purchased at market. Excellent quality. Entire lotused for raw sample. Washed, towel dried, pared,cut into 1~-inch cubes, and blended prior to subsampling. Moisture and all vitamins determined.

GOURD, DISHCLOTH, rawSponge gourd, See-qua (C),Hechima (J) Item no. 01-099

Lot I. Sample used in each instance variedfrom I to 3 pounds. Grown in vicinity of Honolulu, Island of Oahu, procured fresh either atmarket or at nearby truck farms. Proximate composition, calcium, and phosphorus determined.(4)

Lot 2. Analyzed raw and cooked. Five and threefourths pounds, 12 gourds, grown on Island ofOahu, purchased at market. Size range: AP 9~ byI~ to 15~ by 2~ inches; EP 9 by I~ to 13% by I~

range: II by 3~ to 13 by 3~ inches; good quality,skin white to light green; one-half of each itemused for raw sample; pared and coarsely cut priorto subsampling; moisture, thiamin, riboflavin,and ascorbic acid determined. Another lot, 3%pounds, two gourds, purchased at market;description similar to Lot 3; opposite quartersused for raw sample; preparation sirnilar to Lot 3;niacin determined.(ll)

GOURD, WHITE ~FLOWERED, cookedWoo-lokwa (C), Upo (F),Yugaho, Ugao (J) Item no. 01-102

Lot 1. Refer to Item no. 01-101, Lot 2. Beforecooking, washed, towel dried, quartered, and cutinto I-inch slices. Steamed 45 minutes. Cookedsample, 2146 grams, blended prior to subsampIing. Moisture, crude fiber, ash, and all mineralsdetermined.

Lots 2 and 3. Refer to Item no. 01-101, Lots 3and 4. Before cooking, pared, quartered, and cutinto I-inch slices; steamed 15 minutes; moisture,thiaI1.1in, riboflavin, and ascorbic acid determined.Another lot, opposite quarters cut into I-inchslices; steamed 15 minu tes; niacin determined.(11)

GOURD, WHITE FLOWERED, dried (Japan)Dried gourd strips, Kanpyo (J)Pako kari (K) Item no. 01-103

Lot 1. Six 1~-ounce packages, product of Japan,purchased at market. Size range: AP and EP 3414 by~ to 73~ by 12 inches. Good quality. Entire sample,228 grams, cut into I-inch lengths and blendedprior to subsampling. Moisture, fiber, andminerals determined.

Lot 2. One package, product of Japan,purchased at market. Descri ption si mi lar to Lot I.Moisture, protein, fat, and ash determined.

Lot 3. Twenty-four 0.7 -ounce packages, product of Japan, purchased at market. Size range: APand EP 30 by 14 to 7634 by 1 inches. Excellentquality. Entire sample, 434 grams, cut into I-inchlengths and blended prior to subsampling. Moisture and vitamins determined.

136

HORSERADISH TREE, LEAFY TIPS, rawMarong-gay, Malung-gay,Camung-gay (F) Item no. 01-104

Lot I. Refer to introduction to Appendix A.Tender leaflets stripped off by running fingersdown stems. Tender tips, which included three tofi ve leaflets and which us uall y snapped off instripI)ing process, also used. Leaflets and tips notchopped. Proximate composition, calcium, iron,and phosphorus determined. (12)

Lot 2. Analyzed raw and cooked. Two pounds,three bunches, grown on Island of Oah u, I)urchased at market. Size range: AP, length, 25 to 26%inches; EP, tips with tender leaves, 2 to 3 inches.Excellent quality. One-half of lot used for rawsample, 444 grams. Washed, towel dried, stemsand tough leaves discarded, and blended prior tosubsampling. Moisture, magnesium, potassium,and sodium determined.

Lots 3, 4, and 5. Analyzed raw and cooked. Onepound picked from tree in Manoa Valley, Island ofOahu; tender leaflets stripped from stems andtender tips used; moisture, thiamin, riboflavin,and niacin determined. Another lot, 12 pound ofsimilar description, from same source as Lot 3;moisture and carotene determined. Ascorbic acidvalue from HAES Tech. Bul. 6.(11)

HORSERADISH TREE, LEAFY TIPS, cookedMarong-gay, Malung-gay,Camung-gay (F) Item no. 01-105

Lot 1. Refer to Item no. 01-104, Lot 2. Beforecooking, washed, towel dried, and stems andtough leaves discarded. Steamed 15 minutes.Cooked sample, 292 grams, blended prior to subsampling. Proximate composition and mineralsdetermined.

Lots 2,3, and 4. Refer to Item no. 01-104, Lots 3,4, and 5. Tender leaflets and tips used; steamed 15minutes; moisture, thiamin, riboflavin, andniacin determined. Another lot, prepared insimilar manner; moisture and carotene determined. Ascorbic acid value from HAES Tech. Bul.6.(11 )

HORSERADISH TREE, PODS, rawMarong-gay, Malung-gay,Camung-gay (F) Item no. 01-106

Lot 1. Refer to introduction to Appendix A.Size range: 10 to 12 inches in length by % to %inch

in diameter. Only pods containing soft seeds used.All hard outer covering and fibers removed. Inner,white fleshy tissue and seeds chopped. Proximatecomposition, calcium, iron, and phosphorusdetermined.(12)

Lot 2. Analyzed raw and cooked. Four pounds,grown on Island of Oahu, purc~ased at market.Size range: AP II~ by ~ to 20~ by %Inches; EP II by%to 20~ by ~ inches. Good quality. One-third of lotused for raw sample, 553 grams. All hard outercovering and fibers removed, cut into 3-inchlengths, and blended prior to subsampl~ng.

Moisture, magnesium, potassium, and sodIumdetermined.

Lots 3, 4, and 5. Analyzed raw and cooked. Fourpounds, 36 pods, picked from tree in ManoaValley, Island of Oahu; size range: 12 to 20~ inchesby ~ to ~ inch; all hard outer covering and fibersremoved; moisture, thiamin, riboflavin, andniacin determined. Another lot, 1 pound ofsimilar description, from same source as Lot 3;moisture and carotene determined. Ascorbic acidvalue from HAES Tech. Bul. 6.(11)

HORSERADISH TREE, PODS, cookedMarong-gay, Malung-gay,Camung-gay (F) Item no. 01-107

Lot 1. Refer to Item no. 01-106, Lot 2. Beforecoo\<ing, all hard outer covering and fibersremoved" and cut into 3-inch lengths. Steamed 15minutes. Cooked sample, 492 grams, blendedprior to subsampling. Proximate compositionand minerals determined.

Lots 2,3, and 4. Refer to Item no. 01-106, Lots3,4, and 5. Prepared in manner similar to Lot I;moisture, thiamin, riboflavin, and niacin determined. Another lot, moisture and carotene determined. Ascorbic acid value from HAES Tech. Bul.6.(11 )

137

JUTE, rawFilipino spinach, Saluyot,Togabang (F) Item no. 01-108

Lot 1. Refer to introduction to Appendix A.Size range: entire plant length 6 t09 inches. About3 to 4 inches of tender tips used, as leaves belowthis length too mature to be palatable. Fibersremoved from stems and cut into very smallpieces. Proximate composition, calcium, iron,and phosphorus determined.(12)

Lot 2. Analyzed raw and cooked. Two and onefourth pounds, six bunches, grown on Island ofOahu, purchased at market. Size range: length, AP8 to 19~ inches; EP 4~ to 7% inches. One-third of lotused for raw sample, 436 grams. Washed, dried,tough leaves and stems removed, cut into 1- to l~

inch lengths, and blended prior to subsampling.Moisture, magnesium, potassium, and sodiumdetermined.

Lots 3, 4, and 5. Analyzed raw and cooked. Twoand three-fourths pounds, three bunches, grownin Waianae, Island of Oahu, purchased at market;moisture, thiamin, riboflavin, and niacin determined. Another lot, 1 pound, purchased atmarket; only tender tips used; moisture and carotene determined. Ascorbic acid value from HAESTech. Bul. 6.(11)

JUTE, cookedFilipino spinach, Saluyot,Togabang (F) Item no. 01-109

Lot 1. Refer to Item no. 01-108, Lot 2. Beforecooking, washed, dried, tough leaves and stemsremoved, and cut into 1- to 1~-inch lengths.Steamed 10 minutes. Cooked sample, 429 grams,blended prior to subsampling. Proximate composition and minerals determined.

Lots 2,3, and 4. Refer to Item no.01-108, Lots3, 4, and 5. Steamed 10 minutes; chopped prior tosubsampling; moisture, thiamin, riboflavin, andniacin determined. Another lot, moisture andcarotene determined. Ascorbic acid val ue fromHAES Tech. Bul. 6.(11)

Lot 1. Approximately 5 pounds, 11 heads,Mignonette (semihead) variety, obtained fromgrower, Waipahu, Island of Oahu. Proximatecomposition, calcium, iron, and phosphorusdetermined.(13)

Lot 2. Approximately 1~ pounds, four heads,grown on Island of Oahu, purchased at market.Size range: AP 5~ by 4~ to 4 by 8~ inches; EP 4~ by4 to 3~ by 8 inches. Good quality. Entire lot usedfor raw sample, 565 grams. Washed, towel dried,and blended prior to subsampling. Moisture,

LETTUCE, HEADLetsugas (F), Sung chi (K) Item no. 01-112

Lot 1. Approximately 6 pounds, four heads,Imperial No. 152 (bleached head) variety, obtained from grower, Waimea, Island of Hawaii.Outer bruised and blemished leaves, stalks, androots discarded. Leaves, including midribs, cutinto small pieces. Proximate composition, calcium, iron, and phosphorus determined.(13)

Lot 2. Approximately 71;3 pounds, four heads,grown at Kamuela, Island of Hawaii, purchased atmarket. Size range: AP and EP 5~ by 6 to 5J8 by 7inches. Excellent quality. Raw sample, 3291grams. Washed, towel dried, opposite quarters cutinto 1- to I~-inch pieces, and blended prior to subsampling. Moisture, magnesium, and potassiumdetermined.

Lots 3 through 6. Six to 12 heads each, GreatLakes variety, collected from commercial growersat Kipapa, Island of Oahu, and at Kamuela andVolcano districts, Island of Hawaii. Washed,towel dried, opposite sectors cut into I-inch piecesfrom which ISO grams comminuted prior to subsampling. Moisture and sodium determined.(16)

Lots 7, 8, and 9. Three and three-fourthspounds, three heads, grown on Island of Hawaii,obtained from wholesaler; solid, well-roundedheads trimmed and ready for market; choppedprior to subsampling; moisture, thiamin, riboflavin, and niacin determined. Another lot, 2~

pounds, two heads, grown on Island of Hawaii,purchased at market; size range: 4~ by 4~ by 3~ to5 by 5 by 4 inches; opposite quarters used; moisture and carotene determined. Another lot, 4~

pounds, three heads, obtained from wholesaler;good, fresh quality; sections from each headcoarsely cut prior to subsampling; moisture andascorbic acid determined.(ll )

KONNYAKU (Hawaii)Japanese-style alimentary paste Item no. 01-110

Lot 1. Four I-pound packages, manufactured 'inHonolulu, Island of Oahu, purchased at market.Ingredients: ilis ilis flour, water, lime water. Sizerange: 4 by 271s by ~ inches. Sample net weigh t, 1825grams. Liquid removed, cut into I-inch cubes, andblended prior to subsampling. Moisture, magnesium, potassium, and sodium determined.

Lot 2. Three I-pound packages, same brand asin Lot 1, purchased at market. Same ingredients,size, and preparation as in Lot 1. Sample netweight, 1358 grams. Moisture and vitaminsdetermined.

Lots 3 and 4. Samples were purchased directlyfrom separate shops manufacturing the products.Proximate composition, calcium, iron, and phosphorus detennined in two separate lots, and averages of the analyses reported.(lO)

KONNYAKU, canned (Japan) Item no. 01-111

Lot 1. Two 8.5- to 8.8-ounce cans each of twobrands, product of Japan, purchased at market.Ingredients: brand one, made from Japanesearrowroot, packed in water; brand two, madefrom yam flour, packed in water. Size range:flower shape, ¥16 by l~ to % by 1~ inches; rectangular shape, 3% by 1% by l~ to 37116 by 111116 by 1%inches. Excellent quality. Sample net weight, 1728grams. Liquid removed, 100 grams from each cancut into ~-inch cubes, and aliquots for individualanalyses blended. Moisture, protein, and ashdetermined.

Lot 2. Same quantities, brands, preparation asin Lot 1. Moisture, fat, fiber, and mineralsdetermined.

Lot 3. Two 8.8-ounce cans of brand two in LotI, purchased at market. Size range: 3~ by I~ by I to4 by 1% by %inches. Excellent quality. Sample netweight, 888 grams. Liquid removed, cut into ~

inch cubes, and blended prior to subsampling.Moisture and vitamins determined.

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LETTUCE, MANOA Item no. 01-113

magnesium, and potassium determined.Lots 3 through 9. Six to 12 heads each, collected

from commercial growers in Kailua, Kaneohe,Koko Head, Manoa, Moanalua, and Waialua,Island of Oahu. Washed, towel dried, oppositesectors cut into I-inch pieces from which 150grams comminuted prior to subsampling. Moisture and sodium determined.(16)

Lot 10. Approximately 2'l.4 pounds, five heads,grown on Island of Oahu, purchased at market.Size range: AP 4~ by 4% to 5~ by 5~ inches. Goodquality. Washed, towel dried, opposite quarterscut into I-inch pieces from which 150 gramscomminuted prior to subsampling. Moisture,potassium, and sodium determined.(17)

Lots 11 and 12. One and three-fourths pounds,eight heads, purchased at market; size range: 5 by 4to 5~ by 4 inches; good, fresh quality; leavesbroken into fourths prior to subsampling; moisture, thiamin, riboflavin, niacin, and carotenedetermined. Ascorbic acid value from HAESTech. Bul. 6.(11)

LOTUS ROOT, cookedLin-ngau (C), Hasu-no-ne,Renkon (J), Yun gun (K) Item no. 01-115

Lot I. Refer to Item no. 01-114, Lot 1. Beforecooking, washed, towel dried, and cut crosswiseinto 'l.4-inch slices. Steamed 30 minutes. Cookedsample, 1188 grams, blended prior to subsampIing. Proximate composition and mineralsdetermined.

Lots 2 and 3. Refer to Item no. 01-114, Lots 3and 4. Before cooking, lobes pared, cut in halfcrosswise; steamed 30 minutes; blended prior tosubsampling; moisture, thiamin, riboflavin, andniacin determined. Another lot, pared, splitlengthwise, cut into 'l.4- to ~-inch sections; steamed30 minutes; blended prior to subsampling; moisture and ascorbic acid determined.(ll )

LOTUS ROOT, rawLin-ngau (C), Hasu-no-ne,Renkon (J), Yun gun (K) Item no. 01-114

Lot 1. Sample used in each instance varied from1 to 3 pounds. Grown in vicinity of Honolulu,Island of Oahu, procured fresh either at market orat nearby truck farms. Proximate composition,calcium, and phosphorus determined.(4)

Lot 2. Analyzed raw and cooked. Approximately 3% pounds, six roots, each with two lobes,grown on Island of Hawaii, purchased at market.Size range: AP 3}2 by 1%to 914 by 2% inches; EP 2% by1}2 to 7}2 by 214 inches. Excellent quality. One-halfof lot used for raw sample, 862 grams. Washed,towel dried, pared, cut into }2-inch slices, andblended prior to subsampling. Moisture, iron,magnesium, potassium, and sodium determined.

Lots 3 and 4. Analyzed raw and cooked. Threeand one-third pounds, two roots, each with threelobes, grown on Island of Oahu, obtained fromwholesaler; size range: lobes, 3 to 6}2 by 1'l.4 to 2%inches; lobes pared, cut in half crosswise for rawsample, and blended prior to subsampling; moisture, thiamin, riboflavin, and niacin determined.Another lot, 2 pounds, four lobes from three roots,purchased at market; size range: lobes, 8 to 8% by1% to 2% inches; pared, split lengthwise for rawsample; moisture and ascorbic acid determined.(11 )

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MALABAR NIGHTSHADE, rawLibato, Alugbati (F), Pu-tin-choi (C),Tsuru-murasaki (J) Item no. 01-116

Lot I. Refer to introduction to Appendix A.Very young plants measuring 4 to 7 inches aboveroots used. Roots, stems about I~ inches aboveroots, bruised and overmature leaves discarded.Remainder cut into small pieces. Young tendertips of matured vines are also frequently harvestedand sold. Proximate composition, calcium, iron,and phosphorus determined.(12)

Lot 2. Sample used in each instance varied fromI to 3 pounds. Grown in vicinity of Honolulu,Island of Oahu, and procured fresh either atmarket or at nearby truck farms. Proximatecomposition, calcium, iron, and phosphorusdetermined.( 4)

Lot 3. Analyzed raw and cooked. Approximately 8~ pounds, six bunches, grown on Islandof Oahu, purchased" at market. Size range: AP,length, 11 to 30 inches; EP, length, 5 to 13 inches.One-third of lot used for raw sample, 1377 grams.Washed, towel dried, tough stems and leavesremoved, cut into 1- to I ~-inch pieces, and blendedprior to subsampling. Moisture, magnesium,potassium, and sodium determined.

Lots 4, 5, and 6. Analyzed raw and cooked.Three and one-fourth pounds purchased atmarket; only 4 to 7 inches of tender tips used; freshquality; moisture, thiamin, riboflavin, and niacindetermined. Another lot, 1Y2 pounds, purchased atmarket on same day received from grower; sizerange: length, 14 to 16 inches; tender tips andleaves measuring 6 to 8 inches used; moisture andcarotene determined. Ascorbic acid value fromHAES Tech. Bul. 6.(11)

MALABAR NIGHTSHADE, cookedLibato, Alugbati (F), Pu-tin-choi (C),Tsuru-murasaki (J) Item no. 01-117


Lots 2,3, and 4. Refer to Item no. 01-116, Lots 4,5, and 6. Before cooking, cut into 2- to 3-inchlengths; steamed 15 minutes; moisture, thiamin,riboflavin, a"nd niacin determined. Another lot,steamed 15 minutes; moisture and carotene determined. Ascorbic acid value from HAES Tech. Bul.6.(11 )

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MELON, CHINESE PRESERVING, rawWintermelon, Dung-kwa (C),Kundol (F), Togwa, Togan (J) Item no. 01-118

Lot 1. Sample used in each instance varied from1 to 3 pounds. Grown in vicinity of Honolulu,Island of Oahu, procured fresh either at market orat nearby truck farms. Proximate composition,calcium, iron, and phosphorus detennined. (4)

Lot 2. Analyzed raw and cooked. Fifty-onepounds, three melons, grown on Islandof Hawaii,purchased at market. Size range: AP 11~ by 7 to 18~

by 9~ inches; EP 11 % by 6% to 177Js by 8~ inches.Excellent quality. Opposite one-eighth sectorsused for raw sample, 5809 grams. Washed, pared,pulp and seeds removed, cut into ~-inch slices,chopped into %-inch cubes prior to subsampling.Moisture, protein, ash, magnesium, potassium,and sodium determined.

Lots 3 and 4. Analyzed raw and cooked. Onehalf of a 5Y2-pound melon purchased at market;pared, seeds and core removed, opposite quartersused for raw sample; moisture, thiamin, riboflavin, and niacin determined. Another lot, onehalf of a 7~-pound melon~ purchased at market;prepared in same manner as Lot 3; moisture andascorbic acid determined.(ll)

MELON, CHINESE PRESERVING, cookedWintermelon, Dung-kwa (C),Kundol (F), Togwa, Togan (J) Item no. 01-119

Lot I. Refer to Item no. 01-118, Lot 2. Beforecooking, opposite one-eighth sectors washed,pared, pulp and seeds removed, and cut into %inch slices. Steamed 30 minutes. Cooked sample,2436 grams, blended prior to subsampling. Proximate composition and minerals determined.

Lots 2 and 3. Refer to Item no. 01-118, Lots 3and 4. Before cooking, pared, seeds and coreremoved, and cut into %-inch slices; steamed 30minutes; moisture, thiamin, riboflavin, andniacin determined. Another lot, prepared in samemanner as Lot 2; blended prior to subsampling;moisture and ascorbic acid determined.(ll)

MELON, ORIENTAL PICKLING, rawYuet-kwa (C), Shiro-uri (J) Item no. 01-120

Lot 1. Sample used in each instance variedfrom I to 3 pounds. Grown in vicinity of Honolulu, Island of Oahu, procured fresh either atmarket or at nearby truck farms. Proximate

composition, calcium, iron, and phosphorusdetermined.(4)

Lot 2. Approximately 4% pounds, three melons,grown at Kahuku, Island of Oahu, obtained fromvegetable vendor. Size range: AP 734 by 3 to 1O~by 3~ inches; EP 7~ by 215116 to 10 by 37/16 inches.Excellent quality. Common measures determined.

MUSHROOM, SHIITAKE, dried (Japan)Kabuti tuyo (F), Kinoko (J),Pyogo (K) Item no. 01-121

Lot I. One-half pound, 21 mushrooms, productof Japan, purchased at market. Chopped prior tosubsampling. Proximate composition (except crudefiber), calcium, iron, and phosphorus determined.

Lot 2. Analyzed raw and cooked. Twelve 1ounce packages, product of Japan, purchased atmarket. Size range for height of cap by diameter:AP %by I%to 15116 by 2% inches; EP 3116 by I%to ~ by 2%inches. One-half of lot, six packages, used for rawsample, 170 grams. Stems removed and blendedprior to subsampling. Moisture, crude fiber, andminerals determined.

Lot 3. Three I-ounce packages, presliced (kirishiitake), product of Japan, purchased at market.Moisture, potassium, and sodium determined.(17)

Lot 4. Analyzed raw and cooked. Sixteen 1.2ounce packages, product of Japan, purchased atmarket. Size range for height of cap by diameter:AP ~ by 1% to %by 4 inches. Excellent quality. Onehalf of lot used for raw sample, 213 grams. Stemsremoved, broken into quarters, and blended priorto subsampling. Moisture and all vitaminsdetermined.

MUSHROOM, SHIITAKE, cooked (Japan)Kabuti (F), Kinoko (J),Pyogo (K) Item no. 01-122

Lot I. Refer to Item no. 01-121, Lot 2. Beforecooking, 173 grams soaked in 2000 milliliterswater overnight. Excess water squeezed out byhand to remove as much water as possible withoutbreaking. Stems removed. Steamed 15 minutes.Cooked sample, 563 grams, blended prior to subsampling. Proximate composition and mineralsdetennined.

Lot 2. Refer to Item no. 01-121, Lot 4. Beforecooking, 173 grams soaked in 1944 milliliterswater for Y2 hour. Excess water squeezed out byhand to remove as much water as possible withoutbreaking. Stems removed. Steamed 15 minutes.

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Size range for height of cap by diameter: EP ~ by 2to ~ by 4~ inches. Cooked sample, 826 grams, cutinto ~-inch slices and blended prior to subsampIing. Moisture and all vitamins determined.

OKRA, raw Item no. 01-123

Lot 1. One and three-fourths pounds, PerkinsMammoth variety, from University Farm, Honolulu, Island of Oahu. Stem ends cut off, pods splitinto fourths and sliced. Proximate composition,calcium, iron, and phosphorus determined.(13)

Lot 2. Analyzed raw and cooked. Approximately 3 pounds, 74 fruits, grown on Island ofOahu, purchased at market. Size range: AP 3 by %to 6% by 151i6 inches; EP 1% by %to 5 by 151i6 inches.Good quality. One-half of lot used for raw sample,663 grams. Washed, towel dried, cut into ~-inch

slices, and blended prior to subsampling. Moisture, magnesium, potassium, and sodiumdetermined.

Lots 3,4, and 5. Analyzed raw and cooked. Onehalf pound, 20 pods, from Station Farm, ManoaValley, Island of Oahu; size range: length, 4 to 5inches; one-half of lot used for raw sample; moisture, thiamin, and riboflavin determined. Anotherlot, 2 pounds, grown on Island of Oahu, purchased at market; size range: I%by % to 4% by %inches; good fresh quality, young and tenderpods; tips and stems removed, cut into ~-inch

crosswise slices, and one-half of lot used for rawsample; moisture, niacin, and carotene determined. Ascorbic acid value from HAES Tech. Bul.6.(11 )

OKRA, cooked Item no. 01-124

Lot I. Refer to Item no. 01-123, Lot 2. Beforecooking, washed, towel dried, tips and stemsremoved, and cut into Y2-inch crosswise sections.Steamed 20 minutes. Cooked sample, 572 grams,b.l~ndedprior to subsampling. Proximate compoSItIon and minerals determined.

Lots 2,3, and 4. Refer to Item no. 01-123, Lots 3,4, and 5. Before cooking, cut into %-inch slices;steamed 20 minutes; chopped prior to subsampIing; moisture, thiamin, and riboflavin determined. Another lot, before cooking, cut into ~

inch crosswise slices; steamed 20 minutes; moisture, niacin, and carotene determined. Ascorbicacid value from HAES Tech. Bul. 6.(11)

ONIONS, GREEN, WITH TOPS, rawChang-chung (C), Sibuyas (F),Negi (J), Pa (K) Item no. 01-125

Lot I. Analyzed raw and cooked. Three andthree-fourths pounds, 12 bunches with 10 to 12stalks each, grown on Island of Oahu, purchased

142

at market. Size range per stalk: AP I7~ by ~ to 23%by Vi6 inches; EP 15% by ~ to 20'l,t byVi6 inches. Goodquality. One-half of lot used for raw sample, 842grams. Washed, towel dried, roots and bruisedtops removed, cut into I -inch lengths, andblended prior to subsampling. Proximate composition and minerals determined.

Lots 5 through 10. Twelve plants each, GreenBunching variety, collected from commercialfarms at Kailua, Koko Head, Manoa, Waialua,and Waianae on Island of Oahu and at Volcano,Island of Hawaii. Washed, towel dried, approxi-,mately one-half or one-fourth of stalks of eachplant cut into I-inch lengths from which ISOgrams comminuted prior to subsampling. Moisture and sodium determined.(16)

Lots II and 12. Analyzed raw and cooked. Twoand one-fourth pounds, purchased at market; sizerange: length, 18 to 20 inches; fresh quality; bothwhite and green portions used, roots and toughouter sheaths discarded; ra\v sample cut coarselybefore subsampling; moisture, thiamin, riboflavin, niacin, and carotene determined. Anotherlot, 2 pounds of same general description as LotII, purchased at market; raw sample cut into 2inch lengths prior to subsampling; moisture andascorbic acid determined.(ll )

ONIONS, GREEN, WITH TOPS, cookedChang-chung (C), Sibuyas (F),Negi (J), Pa (K) Item no. 01-126

Lot I. Refer to Item no. 01-125, Lot I. Beforecooking, washed, towel dried, roots and bruisedtops removed, and cut into I-inch lengths.Steamed 5 IIlinutes. Cooked sample, 583 g-rams,blended prior to subsampling. Proximate composition and minerals determined.

Lots 2 and 3. Refer to Item no. 01-125, I~ots IIand 12. Before cooking, cut into I-inch lengths;stea.med 5 minutes; blended prior to subsampling;mOIsture, thiamin, riboflavin, niacin, and carotene determined. Another lot, prepared in samemanner as Lot 2; moisture and ascorbic aciddetermined.(ll)

ONIONS, MAUl, rawSibuyas (F), Negi (J),Yang pa (K) Item no. 01-127

Lot I. Analyzed raw and cooked. Approximately 4 pounds, six bulbs, grown on Island ofMaui, purchased at market. Size range: AP 2% by

3% to 3~ by 4~ inches; EP 2 by 3 to 2~ by 4 inches.Good quality. One-half of each item used for rawsample, 954 grams. Bulbs peeled and cut into %inch cubes. Proximate composition and mineralsdetermined.

Lots 2 and 3. Analyzed raw and cooked. Threepounds, grown on Island of Maui, purchased atmarket; size range: 174 by 2~ to 1~ by 3 inches; cutinto quarters and one-half of lot used for rawsample; moisture, thiamin, riboflavin, and niacindetermined. Another lot, 2 pounds, eight onions,purchased at market; same general description asLot 2; cutinto halves and one-half of lot usedfor raw sample; moisture and ascorbic aciddetermined.(ll )

ONIONS, MAUl, cookedSibuyas (F), Negi (J),Yang pa (K) Item no. 01-128

Lot 1. Refer to Item no. 01-127, Lot 1. Beforecooking, peeled and cut into ~-inch pieces.Steamed 15 minutes. Cooked sample, 769 grams,blended prior to subsampling. Proximate composition and minerals determined.

Lots 2 and 3. Refer to Item no. 01-127, Lots 2and 3. Before cooking, cut into quarters; steamed15 minutes; moisture, thiamin, riboflavin, andniacin determined. Another lot, before cooking,cut into ~-inch sections; steamed 15 minutes;moisture and ascorbic acid determined.(ll)

143

PARSLEY, CHINESEYuen-sai (C), Koyendoro (J) Item no. 01-129

Lot I. One-fourth pound, five bunches, purchased at market. Entire sample, 119 grams,washed, towel dried, roots and bruised leavesdiscarded, chopped into %-inch lengths, andblended prior to subsampling. Moisture, fat, ash,potassium, and sodium determined.

Lot 2. Approximate Y3 pound, eightbunches, purchased at market. Good quality.Entire sample, 181 grams, prepared in samemanner as Lot I. Moisture, protein, crude fiber,calcium, iron, magnesium, and phosphorusdetermined.

Lot 3. Approximately I pound, 19 bunches,purchased at market. Size range: AP, length, 714 toII~ inches; EP, length, 4 to 8~ inches. Excellentquality. Entire sample, 507 grams, prepared insame manner as Lot I. Moisture and all vitaminsdetermined.

PEAS, CHINESE EDIBLE POD, rawSnow peas, Hoh-Iang-daw (C),Sitsaro (F), Chabo-endo, Sayakui-marne (J), Wandu-kong (K) Item no. 01-130

Lot I. Two pounds, grown at Naalehu, Islandof Hawaii. Peas represented a large variety,ranging from 2~ to 6 inches in length, most peasbeing about 5 inches long. Stem and blossom endswith attached strings discarded. Cut into lengthwise strips and sliced crosswise. Proximatecomposition, calcium, iron, and phosphorusdetermined.(13)

Lot 2. Sample used in each instance varied fromI to 3 pounds. Grown in vicinity of Honolulu,Island of Oahu, procured fresh either at market orat nearby truck farms. Proximate composition,calcium, and iron determined.(4)

Lot 3. Analyzed raw and cooked. Eight 4-ouncepackages, grown on Island of Hawaii, purchasedat market. Size range: AP 2~ by ~ to 3~ by %inches;EP I~ by ~ to 3 by % inches. Good quality. Onethird of lot used for raw sample, 300 grams.Washed, towel dried, ends and strings removed,cut into 14- to ~-inch lengths, and blended prior tosubsampling. Moisture, magnesium, potassium,and sodium determined.

Lots 4, 5, and 6. Analyzed raw and cooked. TwoI-pound lots, Dwarf Gray Sugar variety, fromStation Farm, Manoa, Island of Oahu, assayedseparately within a I-month period; size range: 11,4

by 78 to 3~ by %inches; moisture and niacin determined in Lot 4. Moisture, thiamin, riboflavin,and niacin determined in Lot 5. Another lot,l~) pounds of same variety, source, and preparation as Lot 4; moisture, ascorbic acid, and carotenedetermined.(ll )

Lots 7 through 10. Analyzed raw and cooked.One pound, Mammoth Sugar variety, fromStation Farm, Manoa, Island of Oahu; preparedin same manner as Lot 4; moisture, riboflavin, andniacin determined. Another lot, ~ pound of samevariety, source, and preparation as Lot 7; fairquality; moisture and carotene determined. Another lot, ~ pound of same variety, source, andpreparation as Lot 4; moisture and thiamin determined. Another lot, I pound of same variety,source, and preparation as Lot 4; ascorbic aciddetermined.(ll )

PEAS, CHINESE EDIBLE POD, cookedSnow peas, Hoh-Iang-daw (C),Sitsaro (F), Chabo-endo, Sayakui-mame (J), Wandu-kong (K) Item no. 01-131

Lot I. Refer to Item no. 01-130, Lot 3. Beforecooking, washed, towel dried, and cut into 14- to~inch pieces. Steamed 10 minutes. Cooked sample,555 grams, blended prior to subsampling. Proximate composition and minerals determined.

Lots 2,3, and 4. Refer to Item no. 01-130, Lots4, 5, and 6. Steamed 10 minutes; blended prior tosubsampling; moisture and niacin detennined inLot 2; moisture, thiamin, riboflavin, and niacindetermined in Lot 3. Another lot, moisture,ascorbic acid, and carotene determined.(11)

Lots 5 through 8. Refer to Item no. 01-130, Lots7 through 10. Steamed 10 minutes; blended priorto subsampling; moisture, riboflavin, and niacindetermined. Another lot prepared in same manneras Lot 5; moisture and carotene determined.Another two lots prepared in same manner asLot 5; moisture, ascorbic acid, and thiamindetermined.(ll )

PEPEAO, raw (Hawaii)Jew's ear, Elephant ear,Kikurage (J) Item no. 01-132

Lot I. Two and three-fourths pounds, collectedon Island of Oahu, purchased at market. Sizerange: 13/\6 by lYS by 1/\6 to 3% by 2% by 1ill) inches.Excellent quality. Raw sample, 1272 grams.Washed, towel dried, stems discarded, and blended

144

prior to subsampling. Proximate composition,minerals, and vitamins determined.

PEPEAO, dried (Japan)Dried fungus, Kikurage (J),Mogi (K) Item no. 01-133

Lot I. Approximately ~ pound, product ofJapan, purchased at market. Size range: 1 by %to 3by 2% inches. Excellent quality. Dried sample, 218grams. Stems and imperfect parts. removed,ground in Wiley mill prior to subsampllng. Proximate composition and minerals determined.

Lot 2. Approximately % pound, product ofJapan, purchased at market. Size range: 114 by ~ to2% by I%inches. Excellent quality. Dried sample,382 grams. Comminuted in grinder prior to subsampling. Moisture, ascorbic acid, riboflavin, andniacin determined.

PEPPERS, GREEN BELL, rawSili berde (F), Piman (K) Item no. 01-134

Lot I. Four pounds, World Beater variety,obtained from grower, Kaimuki, Island of Oahu.Stem ends cut out, peppers cut in half, seeds andadhering membranes removed and discarded.Fleshy rinds cut into strips and sliced. Proximatecomposition, calcium, iron, and phosphorusdetermined.(13)

Lot 2. One and one-half pounds, six peppers,grown on Island of Oahu, purchased at market.Size range: AP and EP 2~ by 2~ to 3% by 3~ inches.Good quality. Raw sample, 710 grams. Washed,towel dried, core, stem, and seeds removed, cutinto ~-inch pieces, and blended prior to subsampIing. Moisture, magnesium, and potassiumdetermined.

Lots 3 through 10. Twelve fruits each, California Wonder, Keystone, Resistant Giant, or YoloWonder variety, collected from commercialgrowers at Kipapa, Lualualei, Makaha, Waimea,and Waialua on Island of Oahu and at Kamuela,Island of Hawaii. Washed, towel dried, core, stem,and seeds removed, and cut into I-inch pieces fromwhich 150 grams comminuted prior to subsampIing. Moisture and sodium determined.(16)

Lots II and 12. Five pounds, 18 peppers, purchased at market; size range: 2% by 2~ to 4% by 2%inches; fresh quality; one-half of lot used for rawsample; chopped and blended prior to subsampIing; moisture, thiamin, riboflavin, and carotenedetermined. Another lot, 2 pounds, eight peppers,

purchased at market; same general description asabove; split lengthwise and one-half of lot usedfor raw sample; moisture, ascorbic acid, andniacin determined.(11)

PIGEON PEAS, GREEN, SHELLED, rawGondul or Gondule bean (PuertoRican), Cardis, Kadios, orCadios (F) Item no. 01-135

Lot 1. Refer to introduction to Appendix A.Immature but full pods picked and shelled. Podsdiscarded and only green-colored peas used. Cutinto three or four parts and mixed prior to subsampling. Proximate composition, calcium, iron,and phosphorus determined.(12)

Lot 2. Analyzed raw and cooked. Approximately 21.i pounds, grown on Island of Oahu,purchased at market. Size range: pods, 2 by ~ to 4~

by 9116 inches; seeds, 5;16 by 5;16 to ~ by ~ inch. Goodquality. One-third of lot used for raw sample, 408grams. Shelled and blended prior to subsampling.Moisture, magnesium, potassium, and sodiumdetermined.

Lots 3, 4, and 5. Analyzed raw and cooked. Twopounds from Station Farm, Waimanalo, Island ofOahu; size range: pods, 2 by ~ to 3 by ~ inches;shelled and only good quality peas used; moisture,thiamin, niacin, and carotene determined. Another lot, 2 pounds, same source, description, andpreparation as above; moisture and riboflavindetermined. Another lot, 11.i pounds, same source,description, and preparation as above; moistureand ascorbic acid determined.(11)

PIGEON PEAS, GREEN, SHELLED, cookedGondul or Gondule bean (PuertoRican), Cardis, Kadios, orCadios (F) Item no. 01-136

Lot 1. Refer to Item no. 01-135, Lot 2. Beforecooking, shelled. Steamed IS minutes. Cookedsample, 439 grams, blended prior to subsampling.Proximate composition and minerals determined.

Lots 2,3., and 4. Refer to Item no. 01-135, Lots 3,4, and 5. Before cooking, shelled; steamed 15minutes; moisture, thiamin, niacin, and carotenedetermined. Another lot, moisture and riboflavindetermined. Another lot, moisture and ascorbicacid determined.(11)

POI, PAIAI (30 percent solids) Item no. 01-137

Lot 1. Approximately 4% pounds, four packages

145

of one brand, purchased at market. Held overnight at room temperature. One-half from eachpackage used for sample, 975 grams. Mixed priorto subsampling. Proximate composition andminerals determined.

Lot 2. Two and one-half pounds, variety unknown, purchased at market. Commercial paiaisqueezed through poi cloth without addition ofwater. Moisture, ash, calcium, iron, and phosphorus determined.(13)

Lots 3 through 6. More than 1 pound each,varieties unknown, obtained from four poi factories, two in Honolulu and two in rural Oahu.Color varied from light grey to chocolate brown.Samples used without straining or furthermixing. Moisture, ash, calcium, iron, and phosphorus determined.(13)

Lot 7. Composite of three lots, 2~ pounds each,varieties unknown. Paiai strained through poicloth without addition of water. M,oisture, ash,and irOll determined.(13)

Lot 8. Four II-ounce bags, purchased at market.Aliquots from each bag mixed thoroughly priorto subsampling. Moisture, potassium, andsodium determined.(17)

Lots 9 through IS. Three lots,S pounds eachfrom three poi factories; moisture, thiamin, riboflavin, and niacin determined in each lot. Threelots, 114 to 2;~ pounds from other factories; moisture and carotene determined. All above lotsanalyzed fresh only. Ascorbic acid value fromHAES Tech. Bul. 6.(11)

PURSLANE, rawPig weed, Ngalog, Kulasiman,Alusiman (F), Shebirum (K) Item no. 01-138

Lot 1. Refer to introduction to Appendix A.About 4 inches of tender tips taken for analysis.Fibers removed from stems and remaining edibleportions cut and mixed. Proximate composition,calcium, iron, and phosphorus determined.(12)

Lot 2. Analyzed raw and cooked. Approximately 314 pounds picked at University of Hawaii,Manoa campus. Size range: length, AP 4~ to II1.iinches; EP 4~ to 5~ inches. Excellent quality. Onethird of lot used for raw sample, 488 grams.Washed, towel dried, cut into I-inch lengths, andblended prior to subsampling. Moisture, magnesium, potassium, and sodium determined.

Lots 3, 4, and 5. Analyzed raw and cooked. Oneand one-half pounds picked at University of

Hawaii, Manoa campus; moisture, thiamin, riboflavin, and niacin detennined. Another lot, 2lA

pounds from Makaha, Island of Oahu; fairquality; only 3 to 4 inches of tender tips used;moisture and carotene determined. Ascorbic acidvalue from HAES Tech. Bul. 6.(11)

PURSLANE, cookedPig weed, Ngalog, Kulasiman,Alusiman (F), Shebirum (K) Item no. 01·139

Lot 1. Refer to Item no. 01-138, Lot 2. Beforecooking, washed, towel dried, and cut into I-inchlengths. Steamed 10 minutes. Cooked sample, 725grams, blended prior to subsampling. Proximatecomposition and minerals determined.

Lots 2, 3, and 4. Refer to Item no. 01-138, Lots 3,4, and 5. Steamed 10 minutes; blended prior tosubsampling; moisture, thiamin, riboflavin, andniacin determined. Another lot, steamed as above;moisture and carotene determined. Ascorbic acidvalue from HAES Tech. Bul. 6.(11)

SESBANIA FLOWER, WHITE, rawCatuday, Katuray,Gawaygaway (F) Item no. 01-141

Lot I. Analyzed raw and cooked. Approximately 2~ pounds, grown on Island of Oahu,purchased at market. Size range: AP 2% by 72 to 472by 172 inches; EP 2 by 72 to 4~ by 172 inches. Onehalf of lot used for raw sample, 530 grams.Washed, towel and fan dried, stems, pistils, andcalyxes removed, cut into 1- to 172-inch pieces, andblended prior to subsampling. Proximate composition and minerals determined.

Lots 2 and 3. Analyzed raw and cooked. Twopounds purchased at market; good quality; moisture, thiamin, riboflavin, and niacin determined.Ascorbic acid value from HAES Tech. Bul. 6.(11)

SESBANIA FLOWER, WHITE, cookedCatuday, Katuray,Gawaygaway (F) Item no. 01-142

Lot I. Refer to Item no. 01-141, Lot I. Beforecooking, towel and fan dried, stems, pistils andcalyxes removed, and cut into 1- to 172-inch pieces.Immersed in boiling water 2 min utes and drained.Cooked sample, 360 grams, blended prior to subsampling. Proximate composition and mineralsdetermined.

Lots 2 and 3. Refer to Item no. 01-141, Lots 2and 3. Cooked by immersing in boiling wateruntil water returned to boil (272 minutes total);moisture, thiamin, riboflavin, and niacin determined. Ascorbic acid value from HAES Tech. Bul.6.(11 )

Lot 1. Four 8-ounce cartons, product of Japan,purchased at market. Ingredients: scallions, sugar,salt, vinegar, sodium benzoate. Size range: I~ by% to 1% by 11116 inches. Excellent quality. Samplenet weight, 1132 grams. Liquid removed and 100grams from each carton blended prior to subsampIing. Proximate composition and mineralsdetermined.

Lot 2. Two 7-ounce cartons, same brand as inLot I, purchased at market. Same ingredients, sizerange, and quality as Lot I. Sample net weight,529 grams. Liquid removed and entire lot blendedprior to subsampling. Moisture and vitaminsdetermined.

RAKKYO, SCALLIONS,pickled (Japan) Item no. 01-140

146

SHIRATAKI, canned (Japan) Item no. 01-143

Lot I. One 8.8-ounce can each of three brands,product of Japan, purchased at market. Ingredients: brand one, ilis ilis flour, water, lime; brandtwo, yam flour, packed in water; brand three, yamflour. Size range: 1116- to ~-inch diameter. Excellentquality. Sample net weight, 1262 grams. Liquidremoved and 100 grams from each brand blendedprior to subsampling. Proximate compositiondetermined.

Lot 2. Two 8.8-ounce cans each of same threebrands in Lot 1, purchased at market. Same ingredients, size range, and quality as in Lot I. Samplenet weight, 2524 grams. Liquid removed andentire lot blended prior to subsampling. Moisture and minerals determined.

Lot 3. One 8.8-ounce can each of same threebrands in Lot I, purchased at market. Same ingredients, size range, quality, and preparation as Lot2. Sample net weight, 1304 grams. Moisture andvitamins determined.

SPINACH, CHINESE, cookedAmaranth, Yin-choi (C), Hiyu (J),Sigumchee (K) Item no. 01-145

Lot I. Cooked composite composed of 7 aliquots consisting of 3 to 4 inches of tender leafytops of plants. Steamed 10 minutes. Moisture,ash, and iron determined.(13)

SPINACH, CHINESE, rawAmaranth, Yin-choi (C), Hiyu (J),Sigumchee (K) Item no. 01-144

Lot 1. Seven pounds obtained from market. Sizerange: length, 9 to 12 inches. Roots, ~ to 1 inch ofstems directly above roots, all old wilted leaves,and leaves damaged by insects or disease discarded. Remaining edible portions cut into smallpieces. Proximate composition, calcium, iron,and phosphorus determined.(13)

Lot 2. Sample used in each instance varied from1 to 3 pounds. Grown in vicinity of Honolulu,Island of Oahu, procured fresh either at market orat nearby truck farms. Proximate composition,calcium, and phosphorus determined.(4)

Lot 3. Analyzed raw and cooked. Three andthree-fourths pounds, grown on Island of Oallu,purchased at market. Size range: length, AP 10~ to22~ inches; EP 10~ to 19~ inches. Good quality.One-half of lot used for raw sample, 837 grams.Washed, towel dried, tough stems and bruisedleaves removed, cut into 1- to 1~-inch pieces, andblended prior to subsampling. Moisture, magnesium, potassium, and sodium determined.

Lots 4 through 7. Analyzed raw and cooked.Three and one-third pounds, grown on Island ofOahu, purchased at market; size range: length, 9 to12 inches; moisture, riboflavin, and niacin determined. Another lot, ~ pound, purchased atmarket; moisture and thiamin determined. Another lot, 3 pounds, purchased at market; moistureand carotene determined. Another lot, 2 pounds,purchased at market; fresh, dark green color;moisture and ascorbic acid determined.(ll)

SQUASH, SUMMER,PATTY PAN, raw Item no. 01-146

147

Lot I. Two and one-half pounds, approximate weight per item 0.13 pounds, varietyunknown, grown at Volcano District, Island ofHawaii. Twenty firm, tender fruits used. Stemand blossom ends and some slightly discoloredspots discarded. Edible portion cut into smallpieces. Proximate composition, calcium, iron,and phosphorus determined.(13)

Lot 2. Analyzed raw and cooked. Approximately 4 pounds, II fruits, grown on Island ofHawaii, purchased at market. Size range: heightby diameter, AP l~ by 3~ to lYB by 4~ inches; EPsame as AP. Excellent quality. One-half of eachitem used for raw sample, 815 grams. Washed,towel dried, cut into halves, then ~-inch slices, andblended prior to subsampling. Moisture, magnesium, potassium, and sodium determined.

Lots 3 and 4. Analyzed raw and cooked. Threepounds, grown on Island of Oahu, purchased atmarket; size range: 2~ by 11

/2 to 2~ by 3 inches;young and tender; moisture, thiamin, riboflavin,niacin, and carotene determined. Another lot, Ipound, eight fruits, purchased at market; sizerange: 1~ by lYB to l~ by 2% inches; young, tender,and light green color; cut into ~-inch slices; moisture and ascorbic acid determined.(ll)

SQUASH, SUMMER,PATTY PAN, cooked Item no. 01-147

Lot I. Refer to Item no. 01-146, Lot 2. Beforecooking, washed, towel dried, cut into halves,then ~-inch slices. Steamed 15 minutes. Cookedsample, 863 grams, blended prior to subsampling.Proximate composition and minerals determined.

Lots 2 and 3. Refer to Item no. 01-146, Lots 3and 4. Quartered, sliced unpared into ~-inch

slices; steamed 15 minutes; moisture, thiamin,riboflavin, niacin, and carotene determined. Another lot, prepared as above, blended prior to subsampling; moisture and ascorbic acid determined.(11 )

Lot 2. Refer to Item no. 01-144, Lot 3. Beforecooking, washed, towel dried, tough stems andbruised leaves removed, and cut into 1- to 1~-inch

pieces. Steamed 10 minutes. Cooked sample, 569grams, blended prior to subsampling. Proximatecomposition and minerals determined.

Lots 3 through 6. Refer to Item no. 01-144, Lots4 through 7. Steamed 10 minutes; blended prior tosubsampling; moisture, riboflavin, and niacindetermined. Another lot, cut into 1~-inch pieces;

cooking, washed, towel dried, cut lengthwise intohalves and then into JA.-inch slices. Steamed 15minutes. Cooked sample, 1571 grams, blendedprior to subsampling. Proximate compositionand minerals determined.

Lots 2,3, and 4. Refer to Item no. 01-148, Lots 4,5, and 6. Four squash, unpared, cut into %-inchslices; steamed 15 minutes; blended prior to subsampling; moisture, thiamin, riboflavin, andniacin determined. Another lot, lengthwisehalves, cut into 'i4-inch slices; steamed 15 minutes;carotene determined. Another lot, prepared insame manner as carotene lot; moisture andascorbic acid determined.(ll)

Lot 1. Analyzed raw and cooked. Approximately 2Y2 pounds, grown on Island of Oahu,purchased at market. Size range: AP 6 by %to 814 byl'i4 inches; EP 3 by % to 4'i4 by l'i4 inches. Goodquality. One-half of lot used for raw sample, 690grams. Washed, towel dried, stems, pistils, andcalyxes removed, cut into Y2-inch pieces, andblended prior to subsampling. Proximate composition, magnesium, potassium, and sodiumdetermined.

Lot 2. Refer to introduction to Appendix A.Staminate blossoms from six vines growing in onelocality used. Average weight of each flowerincluding stem and calyx, 5 grams. Flowerscollected over period of 9 days and stored at 35°F inairtight can lined with damp paper towels. Onlythose flowers that remained fresh used. Flowerscarefully wiped with damp cheesecloth to removedirt and dust, then wiped with dry cloth. Stemsand calyxes discarded, petals and stamens cut intosmall pieces prior to subsampling. Moisture,protein, ash, calcium, iron, and phosphorusdetermined.(12)

Lots 3, 4, and 5. Analyzed raw and cooked.Three and three-fourths pounds purchased atmarket; size range: length, 4 to 5 inches; goodquality; one-half used for raw sample; moisture,thiamin, riboflavin, and niacin determined. Another lot, 1 pound, same source, description, andpreparation as above; moisture and carotene determined. Ascorbic acid from HAES Tech. Bul. 6.(11)

steamed 10 minutes; blended prior to subsampIing; moisture and thiamin determined. Anotherlot, prepared as above; moisture and carotenedetermined. Another lot, cut into 2-inch lengths;steamed 10 minutes; blended prior to subsampIing; moisture and ascorbic acid determined.(ll)

SQUASH, SlTMMER, ZUCCHINI, rawItalian squash Item no. 01-148

Lot 1. Three and one-half pounds, 12 squash,approximate weight per sample 0.25 pound,variety unknown, obtained from grower, Ewa,Island of Oahu. Scrubbed, wiped dry, blossom andstem ends removed. Unpared fruit split longitudinally into eighths and sliced crosswise in thinslices. Proximate composition, calcium, iron, andphosphorus determined.(13)

Lot 2. Nine pounds, approximate weight persample 0.45 pound, Italian Black variety,obtained from grower, Volcano District, Island ofHawaii. Nine squash prepared in same manner asLot 1. Proximate composition, calcium, iron,and phosphorus determined.(l J)

Lot 3. Analyzed raw and cooked. Six and onehalf pounds, 12 squash, grown on Island ofHawaii, purchased a t market. Size range: AP 5% bylY2 to 8% by 2'i4 inches; EP 5% by lY2 to 7Ys by 2'i4inches. One-half of each item llsed for raw sample,1380 grams. Washed, towel dried, cut lengthwiseinto halves, then into 'i4-inch slices, and blendedprior to subsampling. Moisture, magnesium,potassium, and sodium determined.

Lots 4, 5, and 6. Analyzed raw and cooked.Three pounds, eight squash, grown at VolcanoDistrict, Island of Hawaii, obtained from wholesaler; size range: 5Y2 to 7 by 114 to 2'i4 inches; foursquash used for raw sample; blended prior to subsampling; moisture, thiamin, riboflavin, andniacin determined. Another lot, five squash,purchased at market; same general description asabove; one-half of each item used for raw sample;cut into lengthwise halves, thinly sliced, andblended prior to subsampling; carotene determined. Another lot, six squash, grown on Islandof Oahu, purchased at market; prepared in samemanner as carotene lot; moisture and ascorbicacid determined.(ll)

SQUASH, SUMMER, ZUCCHINI, cookedItalian squash Item no. 01-149

Lot 1. Refer to Item no. 01-148, Lot 3. Before

148

SQUASH, WINTER,PUMPKIN, FLOWERS, rawKalabasa-bulaklak (F) Item no. 01-150

SQUASH, WINTER,PUMPKIN, FLOWERS, cookedKalabasa-bulaklak (F) Item no. 01-151

Lot 1. Refer to Item no. 01-150, Lot 1. Beforecooking, washed, towel dried, stems, pistils, andcalyxes removed, and cut into ~-inch lengths.Blossoms enclosed in cheesecloth, immersed inboiling water for I minute, drained 15 minutes.Cooked sample, 320 grams, blended prior to subsampling. Proximate composition and mineralsdetermined.

Lots 2,3, and 4. Refer to Item no. 01-150, Lots 3,4, and 5. Cooked by dipping in boiling water Iminute; moisture, thiamin, riboflavin, andniacin determined. Another lot, cooked in samemanner; moisture and carotene determined.Ascorbic acid value from HAES Tech. Bul. 6.(11)

SQUASH, WINTER,PUMPKIN, FRUIT, rawCarabasa, Kalabasa (F), Kabocha (J),Tang ho bak (K) Item no. 01-152

Lots I and 2. Five fruits, approximate weightper fruit 3~ pounds, Sugar Pie variety, obtainedfrom grower, Alae, Kula, Island of Maui; threewell-matured squash selected from lot of five,three-fourths of each used; pared, seeds and membranes removed, and edible portion cut into smallcubes; proximate composition, calcium, iron, andphosphorus determined. Another lot, three fruits,3% to 4% pounds each, Filipino variety grown atUniversity Farm, Honolulu, Island of Oahu;sections from three fruits prepared in samemanner as above; proximate composition, calcium, iron, and phosphorus determined.(13)

Lot 3. Analyzed raw and cooked. Five fruits,approximately 7 pounds, grown on Island ofOahu, purchased at market. Size range: AP 3~ by5~ to 6~ by 751t6 inches; EP 3~ by 5 to 5~ by 7 inches.Good quality. One-half of each item used for rawsample, 1613 grams. Pared, seeds removed, cutinto 1- by 1- by Vt-inch pieces, and blended prior tosubsampling. Moisture, magnesium, potassium,and sodium determined.

Lots 4 and 5. Analyzed raw and cooked. Threefruits, 12~ pounds, grown on Island of Oahu,obtained from wholesaler; average size: 3 by 7inches in diameter; skin hard and green, shaperound and squat; one-half of each item used forraw sample; pared, chopped, and blended prior to

149

subsampling; moisture, thiamin, riboflavin,niacin, and carotene determined. Ascorbic acidvalue from HAES Tech. Bul. 6.(11)

SQUASH, WINTER,PUMPKIN, FRUIT, cookedCarabasa, Kalabasa (F),Kabocha (J), Tang ho bak (K) Item no. 01-153

Lot I. Refer to Item no. 01-152, Lot 3. Beforecooking, pared, seeds removed, cut into 1- by 1- bylA-inch pieces. Steamed 20 minutes. Cooked sample, 1109 grams, blended prior to subsampling.Proximate composition and minerals determined.

Lots 2 and 3. Refer to Item no. 01-152, Lots 4and 5. Before cooking, one-half of each itempared and cut into ~-inch slices; steamed 20minutes; cooked sample pressed through sieveprior to subsampling; moisture, thiamin, riboflavin, niacin, and carotene determined. Ascorbicacid value from HAES Tech. Bul. 6.(11)

SQUASH, WINTER,PUMPKIN, LEAFY TIPS, rawKalabasa-talbos (F),Hoh pak eep (K) Item no. 01-154

Lot I. Refer to introduction to Appendix A.About 3 to 5 inches of tips and tender leaves,including petioles, used. Fibers removed fromstems and petioles, and remaining edible portionscut into small pieces. Proximate composition,calcium, iron, and phosphorus determined.(12)

Lot 2. Analyzed raw and cooked. Four pounds,grown on Island of Oahu, purchased at market.Size range: length, AP 10 to 20~ inches; EP 7 to IO~inches. Good quality. One-third of lot used forraw sample, 610 grams. Washed, fan dried, toughleaves and stems removed, stored overnight inrefrigerator, and cut into I ~- to 2-inch lengthsprior to subsampling. Moisture, magnesium,potassium, and sodium determined.

Lots 3, 4, and 5. Analyzed raw and cooked. Twoand one-fourth pounds purchased at market; onlytender sections used; moisture, thiamin, riboflavin, and niacin determined. Another lot, Ipound, purchased at market, same descriptionand preparation as above; moisture and carotenedetermined. Ascorbic acid values from HAESTech. Bul. 6.(11)

SQUASH, WINTER,PUMPKIN, LEAFY TIPS, cookedKalabasa-talbos (F),Hoh pak eep (K) Item no. 01-155

Lot I. Refer to Item no. 01-154, Lot 2. Beforecooking, washed, fan dried, tough leaves andstems removed, stored overnight in refrigerator,and cut into 1~- to 2-inch lengths. Steamed 10minutes. Cooked sample, 470 grams, blendedprior to subsampling. Proximate compositionand minerals determined.

Lots 2,3, and 4. Refer to Item no. 01-154, Lots 3,4, and 5. Before cooking, cut into I~- to 2-inchlengths; steamed 10 minutes; moisture, thiamin,riboflavin, and niacin determined. Another lotcooked in same manner; moisture and carotenedetermined. Ascorbic acid value from HAESTech. Bul. 6.(11)

SWAMP CABBAGE, cookedUng-choi (C), Balangeg,Kangkong, Tangkong (F),Kong sim chae (K) Item no. 01-157

Lot I. Refer to Item no. 01-156, Lot 3. Beforecooking, washed, towel dried, stored overnight inrefrigerator, and cut into 3-inch lengths. Steamed10 minutes. Cooked sample, 756 grams, blendedprior to subsampling. Proximate compositionand minerals determined.

Lots 2,3, and 4. Refer to Item no. 01-156, Lots 4,5, and 6. Before cooking, cut into 3-inch lengths;steamed 10 minutes; blended prior to subsampIing; moisture, thiamin, riboflavin, and niacindetermined. Another lot, prepared as above; moisture and carotene determined. Ascorbic acid valuefrom HAES Tech. Bul. 6.(11)


Lot 2. Refer to introduction to Appendix A.About 6 to 10 inches of tender tips taken foranalysis, and material cut into small pieces.Proximate composition, calcium, iron, and phosphorus determined.(12)

Lot 3. Analyzed raw and cooked. Approximately 8~ pounds, grown on Island of Oahu,purchased at market. Size range: length, AP 12~ to20% inches; EP 10 to 16% inches. One-third of lotused for raw sample, 1460 grams. Washed, toweldried, cut into 3-inch lengths, and blendedprior to subsampling. Moisture and mineralsdetermined.

Lots 4, 5, and 6. Analyzed raw and cooked.Three pounds, grown on Island of Oahu,purchased at market; size range: length, 12 to 24inches; moisture, thiamin, riboflavin, and niacindetermined. Another lot, 2 pounds, purchased atmarket; same general description as above; goodquality; moisture and carotene determined.Ascorbic acid value from HAES Tech. Bul. 6.(11)

SWAMP CABBAGE, rawUng-choi (C), Balangeg,Kangkong, Tangkong (F),Kong sim chae (K) Item no. 01-156

150

SWEET POTATO, BAKING, rawCamotit, Kamote, Camoti (F),Satsuma-imo (J), Koguma (K) Item no. 01-158

Lot I. Analyzed raw and cooked. Seven pounds,nine tubers, Kona B variety, obtained from Sta tionFarm, Poamoho, Island of Oahu. Size range: AP5% by 2~· to 9~ by 2% inches; EP 5~ by 23/16 to 8~ by211116 inches. Excellentqllality. One-half of lot usedfor raw sample, 1815 grams. Washed, pared, halfof each item cut into small pieces and blendedprior to subsampling. Proximate compositionand minerals determined.

Lots 2 through 6. Twelve tubers, mostly Kona Bor Onolena varieties, collected from commercialfarms at Kailua, Kipapa, Waiahole, and Waimanalo, Island of Oahu. Opposite sectors cut intoI-inch cubes from which 150 grams comminutedprior to subsampling. Moisture and sodiumdetermined.(16)

Lots 7, 8, and 9. Analyzed raw and cooked.Three and one-half pounds, six tubers, Onolenavariety, from Station Farm, Waimanalo, Island ofOahu; harvested 2 weeks previously, stored 3 to 8days at 80° to 85°F; size range: approximately 6 by2 to 8% by 2~ inches; three tubers used for ra wsample and chopped prior to subsampling; moisture, thiamin, riboflavin, and niacin determined.Another lot, two tubers, one used for raw sample;moisture and carotene determined. Another lot,2~ pounds, six tubers obtained from same sourceas above; three tubers used for raw sample; moisture and ascorbic acid determined.(ll)

SWEET POTATO, BAKING, cookedCamotit, Kamote, Camoti (F),Satsuma-imo (J), Koguma (K) Item no. 01-159

Lot I. Refer to Item no. 01-158, Lot I. Beforecooking, washed. Boiled 40 minutes. Cookedsample, 1565 grams, peeled, cut into small cubes,and blended prior to subsampling. Proximatecomposition and minerals determined.

Lots 2,3, and 4. Refer to Item no. 01-158, Lots 7,8, and 9. Three tubers covered with boiling waterand cooked 40 minutes; peeled and pressedthrough ricer prior to subsampling; moisture,thiamin, riboflavin, and niacin determined. Another lot, one tuber prepared as above; moistureand carotene determined. Another lot, threetubers, cooked 30 minutes and prepared as above;moisture and ascorbic acid determined.(ll)

SWEET POTATO, BOILING, rawCamotit, Kamote, Camoti (F),Satsuma-imo (J), Koguma (K) Item no. 01-160

Lot I. Five and one-half pounds, eight tubers,New Era variety, obtained from grower, KalauaoHeights, Aiea, Island of Oahu. Tubers stored 2weeks after harvesting to allow sugar content toincrease. Sections from four large, two medium,and two small tubers used. Approximate weightper item: large 1.13, medium 0.8, and small 0.45pounds. Pared and cut into small pieces. Proximate composition, calcium, iron, and phosphorus determined.(13)

Lots 2 and 3. Eight and one-half pounds each,varieties 35.14 and 35.23 developed by AgronomyDepartment, HAES, grown at Poamoho, Island ofOahu, and stored 2 weeks after harvesting. Seventubers, approximate weight per item 0.6 pound,and six tubers, approximate weight per item 0.75pound, respectively, prepared in same manner asLot I. Proximate composition, calcium, iron,andphosphorus determined.(13)

Lot 4. Four pounds, Nancy Hall variety,obtained from grower, Kamaoa, Island of Hawaii.Approximate weight per item 0.45 pound. Afterstorage at room temperature for 2 weeks, sproutshad appeared on all tubers. Nine with fewest andsmallest sprouts used. Prepared in same manner asLot I. Proximate composition, calcium, iron, andphosphorus determined.(13)

Lot 5. Three and one-half pounds, Tantalusvariety, grown at Poamoho, Island of Oahu.Approximate weight per item 0.35 pound. After

151

storage for 3 weeks, sprouts began to appear. Ninetubers with fewest sprouts prepared in samemanner as Lot I. Moisture, ash, calci urn, iron', andphosphorus determined.(13)

Lot 6. Four and one-half pounds, variety 35.5developed by Agronomy Department, HAES,grown at Poamoho, Island of Oahu. Approximateweight per item 0.5 to 0.75 pound. Nine selectedtubers stored at room temperature for 15 days andprepared in same manner as Lot 1. Moisture, ash,calcium, iron, and phosphorus determined.(13)

Lot 7. Analyzed raw and cooked. Approximately 9 pounds, six tubers, grown on Island ofOahu, purchased at market. Size range: AP 5% by 2to 53,4 by 4~ inches; EP 5 by IfrB to 5Y2 by 41

;)6

inches. One-half of lot used for raw sample, 1944grams. Washed, towel dried, pared, and cut intoY2-inch cubes. Moisture, magnesium, potassium,and sodium determined.

Lots 8 and 9. Twelve tubers collected fromcommercial farms at Kaneohe, Island of Oahu.Opposite sectors cut into I-inch cubes from whichISO grams comminuted prior to subsampling.Moisture and sodium determined.(16)

Lots 10 and II. Analyzed raw and cooked. Threeand one-fourth pounds, five tubers, HSPA 3variety from Station Farm, Waimanalo, Island ofOahu; harvested 2 weeks previously, stored 3 to 8days at 80° to 85°F; size range: 6 by 2 to 8% by 2~

inches; three tubers used for raw sample andchopped prior to subsampling; moisture, thiamin, riboflavin, and niacin determined. Anotherlot, four tubers; two tubers used for raw sample;moisture and carotene determined.(ll)

Lots 12 through 17. Varying amounts of offgrade tubers obtained from various City andCounty of Honolulu People's Markets. Oppositesectors chopped into small cubes. Ascorbic aciddetermined.

SWEET POTATO, BOILING, cookedCamotit, Kamote, Camoti (F),Satsuma-imo (J), Koguma (K) Item no. 01-161

Lot I. Refer to Item no. 01-160, Lot 7. Beforecooking, washed, boiled 40 minutes. Cookedsample, 1510 grams, peeled, cut into small cubes,and blended prior to subsampling. Proximatecomposition and minerals determined.

Lots 2 and 3. Refer to Item no. 01-160, Lots 10and II. Two tubers covered with boiling waterand cooked 40 minutes; peeled and pressed

through ricer prior to subsampling; moisture,thiamin, and niacin determined. Another lot, twotubers prepared as above; moisture and carotenedetermined.(11 )

SWEET POTATO, LEAFY TIPS, rawKoguma ip (K) Item no. 01-162

Lot I. Refer to introduction to Appendix A.Approximately 2 to 4 inches of tip and othertender leaves cut into small pieces. Proximatecomposition, calcium, iron, and phosphorusdetermined.(12)

Lot 2. Analyzed raw and cooked. Approximately 2~ pounds, grown on Island of Oahu,purchased at market. Size range: length, AP 4~ to13% inches; EP 4~ to 8% inches. Good quality. Onehalf of lot used for raw sample, 540 grams.Washed, towel dried, cut into I-inch lengths, andblended prior to subsampling. Moisture, ash,magnesium, potassium, and sodium determined.

Lots 3 through 8. Analyzed raw and cooked.One-half pound EP of two varieties, HSPA 3 andOnolena, from Station Farm, Manoa Valley,Island of Oahu; tender sections, analyzed separately; moisture, thiamin, riboflavin, and niacindetermined. Another two lots, I pound of eachvariety from Station Farm, Manoa Valley, Islandof Oahu; 3 to 4 inches tender tips and leaves,analyzed separately; moisture and carotene determined. Ascorbic acid value, HSPA 3 variety,from HAES Tech. Bul. 6.(11)

SWEET POTATO, LEAFY TIPS, cookedKoguma ip (K) Item no. 01-163


Lots 2 through 7. Refer to Item no. 01-162, Lots3 through 8. Two varieties analyzed separately;steamed 15 minutes; blended prior to subsampIing; moisture, thiamin, riboflavin, and niacindetermined. Another two lots analyzed separately;moisture and carotene determined. Ascorbic acidvalue, HSPA 3 variety, from HAES Tech. Bul. 6.(11 )

152

TARO, CORMS, rawGabi, Aba, Aua (F), Toran (K) Item no. 01-164


Lot 2. Analyzed raw and cooked. AIJproximately 6 pounds, 12 corms, grown on Island ofHawaii, purchased at market. Size range: AP 3 by 2to 5~ by 3~ inches; EP 2% by I~ to 4~ by 2~ inches.Half of each item used for raw sample, 1462 grams.Pared, cut into ~-inch slices, and blended prior tosubsampling. Moisture, magnesium, potassium,and sodium determined.

Lots 3, 4, and 5. Twelve corms each collectedfrom commercial farms at three locations,Kaneohe, Island of Oahu. Pared and oppositeeighth sectors cut into I-inch cubes from which150 grams comminuted prior to subsampling.Moisture and sodium determined.(16)

Lots 6 and 7. Analyzed rawand cooked. Five andone-half pounds, six corms, Piko Kea variety,obtained from grower near Fort Shafter, Island ofOahu; refrigerated 7 days; size range: length, 5 to 6inches; three corms used for raw sample; paredand cut into small cubes; moisture, thiamin, riboflavin, and niacin determined. Ascorbic acid valuefrom HAES Tech. Bul. 6.(11)

Lot 8. Analyzed raw and cooked. Three and onehalf pounds, six corms, Chinese Bun Longvariety, obtained from grower near Fort Shafter,Island of Oahu. Size range: length, 4~ to 6 inches.Three corms used for raw sample. Pared and cutinto small cubes. Moisture, thiamin, riboflavin,and niacin determined.(ll)

TARO, CORMS, cookedGabi, Aba, Aua (F), Toran (K) Item no. 01-165

Lot 1. Refer to Item no. 01-164, Lot 2. Beforecooking, pared, and cut into~-inchslices. Steamed30 minutes. Cooked sample, 913 grams, mashedprior to subsampling. Proximate composition andminerals determined.

Lots 2 and 3. Refer to Item no. 01-164, Lots 6and 7. Cooked unpared 45 minutes at 15 poundspressure; pared and chopped prior to subsampIing; moisture, thiamin, riboflavin, and niacindetermined. Ascorbic acid value from HAESTech. Bul. 6.(11)

TARO, SHOOTS, rawWoo-sun (C), Gabi tangkay (F),Imo-no-me (J) Item no. 01-168


Lot 2. Analyzed raw and cooked. Approximately 2Y2 pounds, grown on Island of Oahu,purchased at market, stored overnight in refrigerator. Size range: AP 6'i4 by %to 22~ by 2~ inches;EP 6~ by %to 2I~ by 2~ inches. Good quality. Onehalf of lot used for raw sample, 533 grams.Washed, towel dried, ends removed, cut into linch lengths, and blended prior to subsampling.Moisture and minerals determined.

Lot I. Four pounds, variety unknown, obtainedfrom grower at Aiea, Island of Oahu. Approximate weight per item 0.03 pound. Stems cut offand discarded, only leaves 5 to 11 inches long,broken into about four parts, used. Steamed Ihour without loss of liquid. After cooking,mashed with silver fork and mixed thoroughly.Proximate composition, calcium, iron, and phosphorus determined.(13)

Lot 2. Refer to Item no. 01-166, Lot 2. Beforecooking, washed, towel dried, cut into I-inchpieces. Steamed 60 minutes. Cooked sample, 223grams, blended prior to subsampling. Moisture,magnesium, potassium, and sodium determined.

Lots 3, 4, and 5. Refer to Item no. 01-166, Lots 4,5, and 6. Fifteen leaves steamed I hour; choppedprior to subsampling; moisture, thiamin, riboflavin, and niacin determined. Another lot,steamed I hour; moisture and carotene determined. Ascorbic acid value from HAES Tech. Bul.6.(11 )

Lots 6 and 7. Refer to Item no. 01-166, Lots 7and 8. Twenty-six leaves, steamed I hour;chopped prior to subsampling; moisture, thiamin, riboflavin, and niacin determined. Anotherlot prepared as above; moisture and carotenedetermined.(ll )

Lot 4. Refer to Item no. 01-164, Lot 8. Cookedunpared 45 minutes at 15 pounds pressure. Paredand chopped prior to subsampling. Moisture,thiamin, riboflavin, and niacin determined.(ll)

TARO, LEAVES, rawLuau leaves, Gabi dahon (F),Toran ip (K) Item no. 01-166

Lot 1. Two pounds, grown on Island of Oahu,purchased at market. Size range: AP and EP 10 by6yz to 24 by 17 inches. Excellent quality. Entire lotused for raw sample, 899 grams. Washed, toweldried, stems and midribs removed, cut into I-inchpieces, and blended prior to subsampling. Proximate composition, calcium, iron, and phosphorus determined.

Lot 2. Analyzed raw and cooked. Approximately 2 pounds, grown on Island of Oahu,purchased at market. Size range: AP and EP 6'i4 by4yz to 12% by 7'i4 inches. Good quality. One-half ofeach item used for raw sample, 418 grams.Washed, towel dried, stems and midribs removed,cut into I-inch pieces, and blended prior to subsampling. Moisture and magnesium determined.

Lot 3. Two pounds, gro\\'n on Island of Oahu,purchased at market. Size range: 16 by II ~ to IO~by 8~ inches, average leaf size 14~ by IOY2 inches.Entire lot used. Washed, towel dried, stems andmidribs removed, cut into I-inch pieces, and 150grams finely chopped. Moisture, potassium, andsodium determined.(17)

Lots 4,5, and 6. Analyzed raw and cooked. Onepound, 32 leaves, Hawaiian, Haokea variety,obtained from grower near Fort Shafter, Island ofOahu; size range: length, 8 to 12 inches; 17 leavesused for raw sample; stems and midribs removed;moisture, thiamin, riboflavin, and niacin determined. Another lot, Y2 pound, grown on Island ofOahu, purchased at market; size range: 9 by 7 to14 by 12 inches; one-half of each item used for rawsample; moisture and carotene determined. Ascorbic acid value from HAES Tech. Bu!. 6. (11)

Lots 7 and 8. Analyzed raw and cooked. Three-fourths pound, 50 leaves, Chinese Bun Longvariety, obtained from grower near Fort Shafter,Island of Oahu; size range: length, 5 to 12 inches;24 leaves used for raw sample; stems and midribsremoved; moisture, thiamin, riboflavin, and niacindetennined. Another lot, 3Y2 pounds from samesource as above; size range: 16 by 12 to 19 by14 inches; prepared as above; moisture and carotene detennined. (11)

153

TARO, LEAVES, cookedLuau leaves, Gabi dahon (F),Toran ip (K) Item no. 01-167

Lot I. Nineteen fruits, approximate weight peritem 0.3 pound, Break 0' Day variety, obtainedfrom grower, Waipahu, Island of Oahu. Ripe,firm tomatoes peeled. Triplicate samples taken foreach analysis, each sample consisting of 19 wedgeshaped sections, one from each tomato. Proximate composition, calcium, iron, and magnesiumdetermined.(13)

Lot 2. Fifteen fruits, approximate weight peritem 0.3 pound, Pritchard variety, obtained from

members. Moisture, potassium, and sodium determined. (17)

Lots 5 through 8. Analyzed raw and cooked.Two pounds, II corms, grown on Island ofHawaii, harvested approximately I week prior toanalysis; size range: 2~ by I ~ to 3 by 2 inches; fivecorms chopped before subsampling; moisture,riboflavin, and niacin determined. Another lot,10 corms, purchased at market; same generaldescription as above; one-half of lot used for rawsample; moisture and carotene determined. Another lot, six corms of same general descri ption asabove; one-half of lot used for raw sample; moisture and thiamin determined. Ascorbic acid valuefrom HAES Tech. Bul. 6.(11)

TARO, JAPANESE, cookedWoo-chai (C), Ko-imo,Ara-imo, Sato-imo (J) Item no. 01-172

Lot 1. Homogenized in Waring blender beforesubsampling. Proximate composition determined. (Standal, B. R., et aI., HAES Res. Bul. 146,1975)

Lot 2. Refer to Item no. 01-171, Lot 3. Beforecooking, washed and towel dried. Boiled 35minutes. After cooking, pared and cut into Yl-inchcubes. Cooked sample, 556 grams, blended priorto subsampling. Moisture, fat, fiber, and mineralsdetermined.

Lots 3 through 6. Refer to I tern no. 01-171, Lots5 through 8. Six corms covered with boiling waterand cooked 35 minutes; pared and chopped priorto subsampling; moisture, riboflavin, and niacindetermined. Another lot, five corms, prepared asabove; moisture and carotene determined. Another lot, three corms, prepared as above; moisture and thiamin determined. Ascorbic acid valuefrom HAES Tech. Bul. 6.(11)

TARO, SHOOTS, cookedWoo-sun (C), Gabi tangkay (F),Imo-no-me (J) Item no. 01-169

Lot I. Refer to Item no. 01-168, Lot 2. Beforecooking, washed, towel dried, ends removed, andcut into I-inch pieces. Steamed 15 minutes.Cooked sample, 608 grams, blended prior to subsampling. Proximate composition and mineralsdetermined.

TARO CHIPS, fried Item no. 01-170

Lot I. Twelve 2-ounce packages, manufacturedin Honolulu, Island of Oahu, purchased at market.Ingredients: taro, vegetable oil, salt. Size range: 1'%by llifi to 3 by 1116 inches. Good quality. Entiresample, 682 grams, blended prior to subsampling.Proximate composition and minerals determined.

Lot 2. Nine 2-ounce packages, same brand asLot 1, purchased at market. Same ingredients andsize range as Lot 1. Excellent quality. Entiresample, 541 grams, crushed and aliquots taken forindividual analyses. Moisture and vitaminsdetermined.

TARO, JAPANESE, rawWoo-chai (C), Ko-imo,Ara-imo, Sato-imo (J) Item no. 01-171

Lot 1. Four and one-half pounds, approximate weight per item 0.12 pound, grown at Lanihau, North Kona, Island of Hawaii, obtainedfrom grower. Taro corms scrubbed with scrubbing brush, wastIed, and dried. Pared, wiped withclean cheesecloth, and cut into small cubes. Proximate composition, calcium, iron, and phosphorus determined.(13)

Lot 2. Sample used in each instance variedfrom 1 to 3 pounds. Grown in vicinity of Honolulu, Island of Oahu, procured fresh either atmarket or at nearby truck farms. Proximatecomposition, calcium, iron, and phosphorusdetermined.(4)

Lot 3. Analyzed raw and cooked. Approximately 2 pounds, 17 corms, grown on Island ofOahu, purchased at market. Size range: AP 1% byI~ to 3~ by 2~ inches; EP 1~ by 1~ t03 by 2~ inches.Good quality. One-half of lot used for raw sample,470 grams. Washed, towel dried, pared, and cutinto ~-inch cubes prior to subsampling. Moistureand magnesium determined.

Lot 4. Supplied by Hawaii Dietetic Association

154

TOMATOKamatis (F) Item no. 01-173

grower, Omaopio, Island of Maui. Fruits dividedinto three lots of five each. For each lot, fivewedge-shaped sections, one from each tomato,combined to make a sample for analysis. Proximate composition, calcium, iron, and magnesiumdetermined.(13)

Lot 3. Twelve fruits, approximate weight peritem 0.3 pound, Rutgers variety, obtained fromgrower, Omaopio, Island of Maui. Fruits dividedinto three lots of four each. Sampling done inmanner of Lot 2. Proximate composition, calcium, iron, and phosphorus determined.(13)

Lot 4. Twenty-two fruits, approximate weightper item, 0.3 pound, Pearl Harbor variety, obtained from grower, Poamoho, Island of Oah u.Samples for ether extract, ash, calcium, iron, andphosphorus made up of 22 wedge-shaped sections,one from each tomato. Samples for other analysesmade up of seven to eight sections selected from22 tomatoes. Proximate composition, calcium,iron, and phosphorus determined.(13)

Lot 5. Three pounds, six fruits, grown onIsland of Oahu, purchased at market. Size range:AP and EP 2l/fi by 3~6 to 2Y2 by 3% inches.Good quality. Left at room temperature 2 days toripen. Washed and towel dried. Entire lot used forraw sample, 1320 grams. Moisture, magnesium,and potassium determined.

Lots 6 through II. Twelve fruits, Anahu, N-5,N -13, Maui, and Molokai varieties, collectedfrom commercial farms at Ewa, Kailua, Lualualei, Makaha, and Waimanalo, Island of Oahu.Washed, towel dried, and opposite sectors usedfrom which 150 grams comminuted prior to subsampling. Moisture and sodium determined.(16)

Lots 12 and 13. Three pounds, eight fruits,Kauai variety, from Station Farm, Poamoho,Island of Oahu; refrigerated for 2 days prior toanalysis; size range: diameter, 2~ to 3~ inches;color varied from light to deep red; peeled andblended prior to subsampling; moisture, thiamin,riboflavin, and niacin determined. Another lot, 2~pounds of same variety obtained from samesource; left at room temperature 4 days untilcompletely ripened; excellent quality; peeledbefore subsampling; moisture, ascorbic acid, andcarotene determined.(ll)

155

UMEBOSHI, PLUM,salt pickled (Japan) Item no. 01-174

Lot I. One 4- to 6-ounce carton each of threebrands, product of Japan, purchased, at market.Ingredients: brand one, ume pI urns, beefsteakplant, salt, U.S. certified color; brand two, pl~ms,

plum vinegar, beefsteak leaves, salt, water, sodIumbenzoate, artificial coloring, acetic acid; brandthree, Japanese plums in juice, salt, artificialcoloring. Size range: diameter, ~6 to% inch. Goodquality. Sample net weight, 989 grams. Liquiddiscarded, seeds renloved from 100 gTams wholepI urns of each brand, flesh cut into ~-inch pieces,and aliquots for individual analyses blended.Proximate composition and minerals determined.

Lot 2. Five jars of brands one and two in Lot I,product of Japan, purchased at market. Ingredients: brand one, plums, plum vinegar, salt,water, citric acid, artificial coloring, sodiumbenzoate; brand two, plums, plum vinegar, beefsteak leaves, salt, water, citric acid, artificialcoloring, sodium benzoate. Size range: %to %inch.Excellent quality. Sample net weight, 797 grams.Liquid discarded, seeds removed from entire lot,and blended prior to subsampling. Moisture andvitamins determined.

WATERCHESTNUT, rawMa-tai (C), Apulid, Buslig (F),Kuro-kuwai (J) Item no. 01-175


Lot 2. Three pounds, 72 corms, grown on Islandof Oahu, purchased at market. Size range: AP 1~by 1 to 1~ by 1'Ys inches; EP 5~1) by 51\1) to 1 by 1%inches. Excellent quality. Washed, drained, pared,and coarsely diced. Entire lot used for raw sample,1359 grams. Moisture, magnesium, potassium,and sodium determined.

Lot 3. Three and three-fourths pounds, grownon Island of Oahu, purchased at market. Sizerange similar to description in Lot 2. Goodquality. Entire lot used for raw sample, 1659grams, washed, towel dried, pared, diced, andblended prior to subsampling. Moisture andvitamins determined.

WATERCHESTNUT, canned (Taiwan)Ma-tai (C), Apulid, Buslig (F),Kuro-kuwai (J) Item no. 01-176

Lot I. One can each of four brands, product ofTaiwan, Republic of China, purchased at market.Size range: ~ by ~ to ~ by I% inches. Excellentquality. Net weight of sample, 1021 grams. Fromeach can, 100 grams of waterchestnuts used toprepare a composite, cut into small pieces, andb.l~nded prior to subsampling. Proximate composItIon determined.

Lot 2. Five cans of one brand, product ofTaiwan, Republic of China, purchased at market.Size range similar to description in Lot I. Excellent quality. Entire lot used, net weight 1695grams. Drained, cut into small pieces, and blendedprior to subsampling. Moisture, minerals, andvitamins determined.

WATERCRESS, rawSai-yong-choi (C), Chisa,Seri (J), Minari (K) Item no. 01-177

Lot 1. Sample used in each instance varied fromI to 3 pounds. Grown in vicinity of Honolulu,Island of Oahu, procured fresh either at market orat ~earby. truck farms. Proximate composition,calcIum, Iron, and phosphorus determined.(4)

156

Lots 2 and 3. Six pounds obtained from grower,Pearl City, Island of Oahu; leafy stalks about 15inches long as purchased, but 6 to 8 inches of tipends used for analyses; stalks and leaves thoroughly washed, drained, wiped with cheesecloth, andcut into small pieces; proximate composition,calcium, iron, and phosphorus determined. Another lot, 7 pounds, obtained at market; tips 2~ to3 inches long from each plant used; this lengthusually included growing tip and three leaves; alltender green leaves below tip also included insample; prepared as above; moisture, ash, and irondetermined.(13)

Lot 4. Analyzed raw and cooked. Four ~-poundbunches, grown at Pearl City, Island of Oahu,purchased at market. Size range: length, AP 7~ toI4~ inches; EP 7~ to 12~ inches. One-third of lotused for raw sample, 250 grams. Washed, toweldried, and cutinto 1- to 1Y2-inch lengths. Moisture,magnesium, potassium, and sodium determined.

Lots 5, 6, and 7. Analyzed raw and cooked. TwoI-pound bunches, grown on Island of Oahu,purchased at market; one-half of lot used for rawsample; moisture, thiamin, riboflavin, and niacindetermined. Another lot, 3 pounds, refrigerated 2days prior to analysis; prepared as above; carotenedetermined. Ascorbic acid val ue from HAESTech. Bul. 6.(11)

WATERCRESS, cookedSai-yong-choi (C), Chisa,Seri (J), Minari (K) Item no. 01-178

Lot 1. Refer to Item no. 01-177, Lot 4. Beforecooking, washed, towel dried, and cut into 1- toI~-inch lengths. Steamed 5 minutes. Cookedsam~le, 440 grams, blended prior to subsampling.PrOXImate composi tion and minerals determined.

Lots 2, 3, and 4. Refer to Item no. 01-177, Lots5, 6, and 7. Steamed 5 minutes; cooked sampleblended; moisture, thiamin, riboflavin, andniacin determined. Another lot prepared as above;carotene determined. Ascorbic acid from HAESTech. Bul. 6.(11)

YAM, MOUNTAIN, raw (Hawaii)Tai-sue (C), Naga-imo,Yama-imo (J) Item no. 01-179

Lot I. Sample used in each instance varied from1 to 3 pounds. Grown in vicinity of Honolulu,Island of Oahu, procured fresh either at market orat nearby truck farms. Proximate composition,calcium, iron, and phosphorus determined.(4)

Lot 2. Analyzed raw and cooked. Ten pounds,nine tubers, grown on Island of Hawaii, purchased at market. Size range: AP 5~ by 2~ to II~ by3 inches; EP 5 by 2~ to 11% by 2% inches. One-halfof each item used for raw sample, 2268 grams.Washed, pared, cut into cubes, and blended priorto subsampling. Moisture, magnesium, potassium, and sodium determined.

Lot 3. Analyzed raw and cooked. Four andthree-fourths pounds, six tubers, purchased atmarket. Size range: AP 5Y8 by 2~ to 6 by 3% inches;EP 47.i by 2% to 5~ by 3Y8 inches. Good quality.Opposite quarters from each item used for rawsample, 845 grams. Washed, pared, quartered, cutinto I-inch lengths, and blended prior to subsampIing. Moisture and vitamins determined.

YAM, MOUNTAIN, cooked (Hawaii)Tai-sue (C), Naga-imo,Yama-imo (J) Item no. 01-180

Lot I. Refer to Item no. 01-179, Lot 2. Beforecooking, washed, pared, and cut into cubes.Steamed 30 minutes. Cooked sample, 1286 grams,blended prior to subsampling. Proximate composition and minerals determined.

Lot 2. Refer to Item no. 01-179, Lot 3. Beforecooking, washed, pared, and cut into I-inch cubes.Steamed 30 minutes. Cooked sample, 885 grams,blended prior to subsampling. Moisture andvitamins determined.

YAM, MOUNTAIN, raw (Japan)Yama-imo, Tororo-imo (J) Item no. 01-181

Lot I. Approximately 7 pounds, two wholetubers and two halves from separate tubers,product of Japan, purchased at market. Size range:AP 247.i by 2 to 28~ by 2~ inches; EP 24~ by 115;)fi

to 25~ by 23;){) inches. Excellent quality. Entirelot used for raw sample, 3064 grams. Washed,pared, cubed, and blended prior to subsampling.Proximate composi tion and minerals determined.

Lot 2. Approximately 2Y2 pounds, two halvesfrom separate tubers, product of Japan, purchased

157

at market. Size range: halves, AP 17314 by 1% to 18%by 1314 inches; EP 14% by I% to 18Y8 by I% inches.Entire lot used for raw sample, 1081 grams. Prepared in same manner as Lot I. Moisture andvitamins determined.

YAM BEAN ROOT, rawChop suey yam, Sargott (C),Singkamas, Kamas (F) Item no. 01-182


Lot 2. Analyzed raw and cooked. Approximately 14 pounds, eight roots, grown on Island ofOahu, purchased at market. Size range: AP 4 by2314 to 5~ by 6~ inches; EP 3Y8 by 2% to 4Y2 by 6%inches. Excellent quality. Opposite quarters fromeach item used for raw sample, 3210 grams.Peeled, quartered, cut into cubes, and blendedprior to subsampling. Moisture, magnesium,potassium, and sodium determined.

Lots 3 and 4. Analyzed raw and cooked. Threeand one-half pounds, four roots, purchased atmarket; size range: 3 by 3 to 5~ by 5 inches; moisture, thiamin, riboflavin, and niacin determined.Another lot, four roots, purchased at market; samegeneral description as above; one-half of each itemused for raw sample; moisture and ascorbic aciddetermined. (11 )

YAM BEAN ROOT, cookedChop suey yam, Sargott (C),Singkamas, Kamas (F) Item no. 01-183

Lot I. Refer to Item no. 01-182, Lot 2. Beforecooking, peeled and opposite quarters sliced.Steamed 20 minutes. Cooked sample, 1400 grams,cut into I-inch cubes and blended prior to subsampIing. Proximate composition and mineralsdetermined.

Lots 2 and 3. Refer to Item no. 01-182, Lots 3and 4. Before cooking, peeled, quartered, and cutinto 14-inch slices; steamed 10 minutes; moisture,thiamin, riboflavin, and niacin determined. Another lot, prepared as above; steamed 12 minutes;moisture and ascorbic acid determined.(11)

APPENDIX BSAMPLE RECORD FORMS

Sample Record for Fresh Food Products

INSTRUCTIONS: Provide complete infonnation, using UNK if infonnation is unknown, or NA if notapplicable to the food item. Leave blank only if information is to be completed at a later date. Useadditional sheets if necessary to record all pertinentinfafination. Record in ink.

NAME (As it appears in Appendix to Grant Proposal)

Other common, local or ethnic name(s)

Brand name(s). Include name of firm, distributor/packer, city, etc.

CODE (As it appears in Appendix to Grant Proposal)

COLLECTION

Date (Received in laboratory)

Source: person, store, agency, etc.

Purchase price

Description: (Xerox published description if available, for items unfamiliar to USDA.)

QualityQuantity

SizeSML

ShapeColorTextureTaste

Length, width, height, diameter, AP (inches) Weight AP (grams)

Reference for description

TREATMENT PRIOR TO COLLECTION (Retain l~bels from container with Sample Record.)

Locality (where grown)

Fertilizer and pesticide treatment

HalVest date, or if market sample, storage period and temperature

158

LABORATORY PREPARATION OF SAMPLE AND SAMPLING

Total weight of sample (grams)

Waste: description and weight (grams). (If waste composed of different parts, e.g., cores, skin,

report weights separately.)

Percent waste: average, maximum, minimum

Edible portion: description, color, shape, texture, taste

SizeSML

Length, width, height, diameter, EP (inches) Weight EP (grams)

Steps in preparation: washed, dried, peeled, chopped (size, e.g., I" cubes, 14" lengths), comminuted,blended, etc.

Cooking of sample: (Follow procedures described in cited publications, e.g., HAES Tech. Bul. 30).

Type of cooking: steamed, boiled, etc.Weight before cooking (grams)Weight after cooking (grams)Volume of water used for boiling (ml)Volume and weight of water discarded (ml, grams)Volume and weight of water included as sample (ml, grams)Cooking period (minutes)Comments

Sampling: (Check one)___ Half of lot or each item used for Raw Sample, Code ; half for Cooked Sample,

Code ____ Entire sample mixed to prepare composite and aliquots taken for individual analyses.___ Opposite from individual items mixed to prepare composite and aliquots

taken for individual analyses.___ Other (describe).

HOUSEHOLD OR COMMON MEASURES-VOLUME AND WEIGHT (Make at least five separatemeasurements of common measures-cups, tablespoons, slices, wedges, etc.)

159

ANALYTICAL PROCEDURES AND DATA (Check off the nutrients analyzed from this sample andinsert page number for raw data. Indicate any significant deviations from methods indicated in Grant

Proposal.)

MOISTURE (p. )PROTEIN (p. )FAT (p. )CHO (p. )CRUDE FIBER (p. )ASH (p. )CALORIES (p. )

Analyses to be done:

CALCIUM (p. )PHOSPHORUS (p. )IRON (p. )SODIUM (p. )POTASSIUM (p. )MAGNESIUM (p. )

CAROTENE (p. )THIAMIN (p. )RIBOFLAVIN (p. )NIACIN (p. )ASCORBIC ACID (p. )

NOTE: Number additional pages (place label page last) and place code on upper right-hand comer.

Recorded by Date _Checked by Date ---------

Revised 10/72 NSW

160

Sample Record for Processed and Prepared Food Products

INSTRUCTIONS: Provide complete information using UNK if information is unknown or NA if notapplicable to the food item. Leave blank only if infonnation is to be completed at a later date. Useadditional sheets if necessary to record all pertinent infonnation. Record in ink.

NAME (As it appears in Appendix to Grant Proposal)

Other common, local or ethnic name(s)

Brand name(s) including name of firm, distributor/packer, city, etc.

CODE (As it appears in Appendix to Grant Proposal)

COLLECTION

Date (Received in laboratory)

Source: person, store, agency, etc.

Purchase price

Description (Follow special fonnat for canned goods and similar items.)Quality ShapeQuantity Color

TextureTaste

Size

SML

Length, width, height, diameter AP (inches)Brand I 2 3

Weight AP (grams)Brand I 2 3

Reference for description

TREATMENT PRIOR TO COLLECTION (Retain labels from containers with Sample Record.)

Type of processing: cooked, canned, dehydrated, freeze-dried, frozen, salted, fermented, etc.(Processing for standard items will not be described unless specifically requested.)Ingredients and quantities including presetvatives, additives:

161

Description of cooking and/or processing: steamed, boiled, baked, roasted, broiled, fried, deep-fatfried, braised, etc. Request information from processor or cite reference if standard item but

unfamiliar to USDA.

For imported items: origin of product, repackaging information, etc.

Storage period and temperature

LABORATORY PREPARATION OF SAMPLE AND SAMPLING

Total sample weight or net weight (grams)

Waste: description, weight, and volume if liquid discarded (grams and ml)

Percent waste: average, maximum, minimum

Edible portion: description, color, shape, texture, taste

Size

SML

Length, width, height, diameter EP (inches)Brand I 2 3

Weight EP (grams)Brand I 2 3

Steps in preparation: washed, dried, peeled, chopped (size, e.g., ~" cubes, ~" strips), comminuted(size, e.g., 60 mesh in Wiley mill), blended

Cooking of sample: (Follow procedures described in cited publications, e.g., HAES Tech. Bul. 30.)

Type of cooking: steamed, boiled, etc.Weight before cooking (grams)Weight after cooking, drained solids (grams)Volume of water used for boiling (ml)Volume and weight of water discarded (ml, grams)Volume and weight of water included as sample (ml, grams)Cooking period (minutes)Comments

162

Sampling: (Check one)

__~Entire sample mixed to prepare composite and aliquots taken for individual analyses.________ grams or ml from all brands or packages mixed to prepare composite and

aliquots taken for individual analyses.___Opposite from individual items mixed to prepare composite and aliquots

taken for individual analyses.___Other (describe).

HOUSEHOLD OR COMMON MEASURES-VOLUME AND WEIGHT (Make at least five separatemeasurements of common measures-cups, tablespoons, slices, wedges, etc.)

ANALYTICAL PROCEDURE AND DATA (Check off the nutrients analyzed from this sample andinsert page number for raw data. Indicate any significant deviations from methods indicated in GrantProposal.)

MOISTURE (p. )PROTEIN (p. )FAT (p. )CHO (p. )CRUDE FIBER (p. )ASH (p. )

Analyses to be done:

CALCIUM (p. )PHOSPHORUS (p. )IRON (p. )SODIUM (p. )POTASSIUM (p. )MAGNESIUM (p. )

CAROTENE (p. )THIAMIN (p. )RIBOFLAVIN (p. )NIACIN (p. )ASCORBIC ACID (p. )

NOTE: Number additional pages (place label page last) and place code on upper right-hand comer.

Recorded by---- Date _Checked by Date _

Revised 1/74 NSW

163

Description for canned goods and similar items.

Brand

Net weight (grams)

Drained sampleweight (grams)

Drained samplevolume (cups)

Drained liquidweight (grams)

Drained liquidvolume (ml, cups,or fluid ounces)

Percent waste

Color, viscosity, etc.

Form, e.g., whole,halves, pieces, etc.

Number

Number per pound (calc'd)

Size range, AP (inches)

Small

Medium

Large

Weight range, AP (grams)

Small

Medium

Large

Size of can orvolume of container,plastic, paper, etc.height x diameter (inches)

NSW

164

Code _

LITERATURE CITED

I. Association of Official Agricultural Chemists. 1935. Official and tentative methods ofanalysis. 4th edt Washington, D.C.

2. Association of Official Analytical Chemists.1970. Official methods of analysis. 11th edtWashington, D.C.

3. Association of Vitamin Chemists, Inc. 1966.Methods of vitamin assay. 3rd edt New York:Interscience Publishers.

4. Chung, H. L. and J. C. Ripperton. 1929.Utilization and composition oforiental vegetables in Hawaii. Hawaii Agr. Exp. Stat Bul.No.60.

5. Fiske, C. H. and Y. Subbarow. 1925. Thecolorimetric determination of phosphorus.J. Bioi. Chern. 66:375-400.

6. Herklots, G. A. C. 1972. Vegetables in Southeast Asia. London: George Allen and Unwin.

7. Ingols, R. S. and P. E. Murray. 1949. IJreahydrolysis for precipitating calcium oxalate.Analyt. Chern. 21 :525-27.

8. Markley, K. S. and R. M. Hann. 1925. Acomparative study of the Gunning-Arnoldand Winkler boric acid modifications of theKjeldahl method for the determination ofnitrogen. ]. Assoc. Offic. Agr. Chern. 8:455567.

9. Merrill, A. L. and B. K. Watt. 1955. Energyvalue of foods . .. basis and derivation. U.S.Dept. Agr. Handbk. 74.

165

10. Miller, C. D. 1933.]apanese foods commonlyused in Hawaii. Hawaii Agr. Exp. Sta. Bul.No.68.

II. , B. Branthoover, N. Sekiguchi (Wen-kam), H. Denning, and A. Bauer. 1956.Vitamin values of foods used in Hawaii.Hawaii Agr. Exp. Stat Tech. Bul. 30.

12. , L. Louis, and K. Yanazawa. 1946.Foods used by Filipinos in Hawaii. HawaiiAgr. Exp. Stat Bul. No. 98.

13. ,W. Ross, and L. Louis. 1947. Hawai-ian-grown vegetables: proximate composition, calcium, phosphorus, total iron, available iron, and oxalate content. Hawaii Agr.Exp. Stat Tech. Bul. No.5.

14. Saywell, L. G. and R. 'B. Cunningham. 1937.Determination of iron: colorimetric o-phenanthroline method. Indus. Engin. Chern.Analyt. 9:67-69.

15. Technicon Instruments Corporation. 1970.Inorganic phosphate. Technicon Auto Analyzer manual. Tarrytown, N.Y.

16. Wenkam, N. S. and C. D. Miller. 1961. Thesodium content of Hawaii-grown fruits andvegetables In relation to environment. ].Food Science 26:56-62.

17. and F. L. Thong. 1969. Sodium andpotassium in some Hawaii foods. HawaiiMed. ]. 28:209-12.

INDEX

Analytical methods · . · · · · · .5

Arrowheadnutritive value

raw Item no. 01-001 · 9,cooked, Item no. 01-002 · · ..9

sample description & treatmentraw, Item no. 01-001 110cooked, Item no. 01-002 110

Ascorbic acid · · . · .5analytical method 5variation · · .8

Ash, total · . · ..5analytical method · · · ..5

Asparagusnutritive value

raw, Item no. 01-003 10cooked, Item no. 01-004 10


Bamboo shootsnutritive value

raw, Item no. 01-005 11cooked (Hawaii), Item no. 01-006 11canned (Japan), Item no. 01-007 12canned (Taiwan), Item no. 01-008 12

sample description & treatmentraw, Item no. 01-005 111cooked (Hawaii), Item no. 01-006 111canned (Japan), Item no. 01-007 111canned (Taiwan), Item no. 01-008 111

Banana budnutritive value

raw, Item no. 01-009 13sample description & treatment

raw, Item no. 01-009 111Beans, broad, dried (Japan)

nutritive valuedried, Item no. 01-010 13

sample description & treatmentdried, Item no. 01-010 111

Beans, greennutritive value



166

Beans, hyacinthnutritive value



Beans, limanu tritive value

raw, Item no. 01-015 16cooked, Item no. 01-016 · .16

sample description & treatmentraw, ItelTI no. 01-015 113cooked, Item no. 01-016 113

Beans, soy, greennu tritive value



Beans, winged or Goanutritive value



Beans, yardlongnutritive value



Beans, yellow waxnutritive value



Beans, sprouts, mungnutritive value


sample description & treatmentraw, Item no. 01-025~ 115cook-ed, Item no. 01-026 115

Beans, sprouts, soynu tritive value

raw, It~~ no. 01-027 · . · · · · · · .22cooked, Item no. 01-028 · · .. · · .22

sample description & treatmentraw Item no. 01-027 · . · 115,cooked, Item no. 01-028 116

Beetsnutritive value

raw, Item no. 01-029 · .23cooked, Item no. 01-030 · 23

sample description & treatmentraw, Item no. 01-029 · .116cooked, Item no. 01-030 116

Beets, greensnutritive value

raw, Item no. 01-031 · .. 24cooked, Item no. 01-032 24


Belembe or Tahitian taronutritive value



Bittennelon, fruitnutritive value



Bittennelon, leafy tipsnutritive value



Broccolinutritive value



167

Burdock rootnu tritive value


sample description & treatmentraw, Item no. 01-041 · .119cooked, Item no. 01-042 · · .. 119

Cabbage, Chinese or celerynutritive value

raw, Item no. 01-043 · .30cooked, Item no. 01-044 · .30kim chee (Korea), Item no. 01-045 31kim chee, Item no. 01-046 31salt pickled, Item no. 01-047 · ..32

sample description & treatmentraw, Item no. 01-043 · ..120cooked, Item no. 01-044 120kim chee (Korea), Item no. 01-045 120kim chee, Item no. 01-046 121salt pickled, Item no. 01-047 121

Cabbage, green mustardnutritive value

raw, Item no. 01-048 32cooked, Item no. 01-049 33salt pickled, Item no. 01-050 33

sample description & treatmentraw, Item no. 01-048 121cooked, Item no. 01-049 121salt pickled, Item no. 01-050 122

Cabbage, headnutritive value

raw, Item no. 01-051 34cooked, Item no. 01-052 34kim chee, Item no. 01-053 35

sample description & treatmentraw, Item no. 01-051 122cooked, Item no. 01-052 122kim chee, Item no. 01-053 123

Cabbage, white mustardnutritive value

raw, Item no. 01-054 35cooked, Item no. 01-055 36bran-salt pickled, Item no. 01-056 36salt pickled, Item no. 01-057 37

sample description & treatmentraw, Item no. 01-054 123cooked, Item no. 01-055 123bran-salt pickled, Item no. 01-056 123salt pickled, Item no. 01-057 124

Calcium · .5analytical method 5

Carbohydrate 6

calculation · · · · ·6Carotene · 6

analytical method · . · · .6conversion factor to vitamin A value 6

Carrotsnutritive value



Cauliflowernutritive value



Celerynutritive value



Chardnutritive value

raw, Item no. 01-164 0 ••••••••••••••40cooked, Item no. 01-065 41


Chayotenutritive value



Chrysanthemum, garlandnutritive value



Conversion 6

168

Cornnu tritive value

raw, Item no. 01-070 43cooked, Item no. 01-071 · .44

sample description & treatmentraw, Item no. 01-070 · 127cooked, Item no. 01-071 · .127

Cowpeas, green podsnutritive value



Cowpeas, leafy tipsnu tritive value



Cowpeas, seedsnutritive value



Crude fiber 5analytical method 5

Cucumbernutritive value

pared, Item no. 01-078 47kim chee, Item no. 01-079 48salt pickled, Item no. 01-080 48

sample description & treatmentpared, Item no. 01-078 128kim chee, Item no. 01-079 129salt pickled, Item no. 01-080 129

Daikonnutritive value

raw, Item no. 01-081 49cooked, Item no. 01-082 49dried (Japan), Item no. 01-083 50salt pickled, Item no. 01-084 50takuwan, Item no. 01-085 51

sample description & treatmentraw, Item no. 01-081 130cooked, Item no. 01-082 130dried (Japan), Item no. 01-083 130salt pickled, Item no. 01-084 130takuwan, Item no. 01-085 131

Daikon, greensnutritive value

salt pickled, Item no. 01-086 51sample description & treatment

salt pickled, Item no. 01-086 131Data sources 4Description · . · · .109Eggplant, long

nutritive valueraw, Item no. 01-087 52cooked, Item no. 01-088 52bran-salt pickled, Item no. 01-089 53salt pickled, Item no. 01-090 53

sample description & treatmentraw, Item no. 01-087 132cooked, Item no. 01-088 132bran-salt pickled, Item no. 01-089 132salt pickled, Item no. 01-090 132

Eggplant, roundnutritive value



Experimental procedure 4Fat 5

analytical method 5Fern, dried (Japan)

nutritive valuedried, Item no. 01-093 55

sample description & treatmentdried, Item no. 01-093 134

Fern, treenutritive value

cooked, Item no. 01-094 55sample description & treatment

cooked, Item no. 01-094 134Food energy 6

calculation 6table 107

Fuki or butterburnutritive value

raw, Item no. 01-095 56canned (Japan), Item no. 01-096 56

sample description & treatmentraw, Item no. 01-095 134canned (Japan), Item no. 01-096 134

Ginger rootnutritive value

raw, Item no. 01-097 57

169

salt pickled (Japan), Item no. 01-098 .....57sample description & treatment

raw, Item no. 01-097 · .135salt pickled (Japan), Item no. 01-098 135

Gourd, dishclothnutritive value

raw, Item no. 01-099 · .58cooked, Item no. 01-100 · ..58


Gourd, white flowerednutritive value

raw, Item no. 01-101 59cooked, Item no. 01-102 59dried (Japan), Item no. 01-103 60

sample description & treatmentraw, Item no. 01-101 135cooked, Item no. 01-102 136dried (Japan), Item no. 01-103 136

Horseradish tree, leafy tipsnutritive value



Horseradish tree, podsnutritive value



Iron 5analytical method 5

Jutenutritive value



Konnyakunutritive value

(Hawaii), Item no. 01-110 63canned (Japan), Item no. 01-111 64

sample description & treatment(Hawaii), Item no. 01-110 138canned (Japan), Item no. 01-111 138

Lettuce, headnutritive value

Item no. 01-112 64sample description & treatment

Item no. 01-112 · · · .138Lettuce, Manoa

nutritive valueItem no. 01-113 65

sample description & treatmentItem no. 01-113 138

Lotus rootnutritive value



Malabar nightshadenutritive value



Melon, Chinese preservingnutritive value



Melon, Oriental picklingnutritive value


raw, Item no. 01-120 140Minerals 5Moisture 5Mushroom, shiitake

nutritive valuedried (Japan), Item no. 01-121 69cO'oked (Japan), Item no. 01-122 69

sample description & treatmentdried (Japan), Item no. 01-121 141cooked (Japan), Item no. 01-122 141

Niacin 5Okra

nutritive valueraw, Item no. 01-123 70cooked, Item no. 01-124 70

170


Onions, green, with topsnutritive value



Onions, Mauinutritive value



Parsley, Chinesenu tritive value


Item no. 01-129 143Peas, Chinese edible pod



Pepeaonutritive value

raw (Hawaii), Item no. 01-132 74dried (Japan), Item no. 01-133 75

sample description & treatmentraw (Hawaii), Item no. 01-132 144dried (Japan), Item no. 01-133 144

Peppers, green bellnutritive value


raw, Item no. 01-134 144Phosphorus 5

analytical method 5Pigeon peas, green, shelled



Poi, Paiainu tritive value

30 percent solids, Item no. 01-137 77sample description & treatment

30 percent solids, Item no. 01-137 145Protein 5

analytical method · · 5conversion factors 6

Purslanenutritive value



Rakkyo, scallionsnutritive value

pickled (Japan), Item no. 01-140 78sample description & treatment

pickled (Japan), Item no. 01-140 146Results and discussion 6Riboflavin 5

analytical method 5Sample analyzed 109Sesbania, flower, white



Shiratakinutritive value

canned (Japan), Item no. 01-143 80sample description & treatment

canned (Japan), Item no. 01-143 146Spinach, Chinese



Squash, summer, patty pannutritive value



171

Squash, summer, zucchininu tritive value



Squash, winter, pumpkin, flowersnutritive value



Squash, winter, pumpkin, fruitnu tritive value



Squash, winter, pumpkin, leafy tipsnutritive value



Swamp cabbagenu tri tive value



Sweet potato, bakingnutritive value



Sweet potato, boilingnutritive value



Sweet potato, leafy tipsnutritive value



Taro, connsnutritive value

raw, Item no. 01-164 90cooked, Item no. 01-165 .. , 91


Taro, leavesnutritive value



Taro, shootsnu tritive value



Taro, chipsnutritive value

fried, Item no. 01-170 93sample description & treatment

fried, Item no. 01-170 154Taro, Japanese

nutritive valueraw, It~m no. 01-171 94cooked, Item no. 01-172 94


Thiamin 5analytical method 5

Tomatonu tritive value


Item no. 01-173 154Umeboshi, plum

nutri tive valuesalt pickled (Japan), Item no. 01-174 .....95

sample description & treatmentsalt pickled (Japan), Item no. 01-174 ....155

1'72

Vitamin A value, see carotene 6Vitamin C value, see ascorbic acid 5Waterchestnut

nutritive valueraw, Item no. 01-175 96canned (Taiwan), Item no. 01-176 96

sample description & treatmentraw, Item no. 01-175 156canned (Taiwan), Item no. 01-176 156

Watercressnutritive value



Yam, mountainnutritive value

raw (Hawaii), Item no. 01-179 98cooked (Hawaii), Item no. 01-180 98

sample description & treatmentraw (Hawaii), Item no. 01-179 157cooked (Hawaii), Item no. 01-180 157

Yam, mountainnutritive value

raw (Japan), Item no. 01-181 99sample description & treatment

raw (Japan), Item no. 01-181 157Yam bean root



DISCLAIMER

Reference to a company or product name does not imply approval or recommendation of the productby the College of Tropical Agriculture and Human Resources, University of Hawaii, or the United StatesDepartment of Agriculture to the exclusion of others that may be suitable.

Hawaii residents may order single copies of this publication free of charge from county offices. Out-of-State inquiries or bulk orders shouldbe sent to the Agricultural Publications and Information Office, College of Tropical Agriculture and Human Resources, University of Hawaii,2500 Dole Street, Krauss Hall Room 6, Honolulu, Hawaii 96822. Price per copy to bulk users, $2.65 plus postage.

NOTE: As part of a structural reorganization, the Hawaii Agricultural Experiment Station and the Hawaii Cooperative Extension Service have been merged under the new name HAWAII INSTITUTE OF TROPICAL AGRICULTURE AND HUMANRESOURCES, College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa.

Hawaii Institute of Tropical Agriculture and Human ResourcesCollege of Tropical Agriculture and Human Resources, University of Hawaii at ManoaNoel P. Kefford, Director of the Institute and Dean of the College

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