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Composition of Foods

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Composition of Foods ^i Department of ^ Agriculture Composition Human Nutrition Information of Foods : Service Agriculture Handbook Number 8-12 Nut and Seed Products Raw Processed Prepared The Human Nutrition Information Service has recently been reorganized. The former Consumer Nutrition Division, which prepared this report, is now the Nutrition Monitoring Division and is now comprised of three branches: Food Consumption Research Branch, Nutrient Data Research Branch, and Survey Statistics Branch* For sale by the Superintendent of Documents, U.S. Government Printing Office Washinjiton, D.C. 20402 United States Department of Agriculture Composition Human Nutrition Information Service of Foods: Agriculture Handbook Number 8-12 Nut and Seed Products • Raw • Processed • Prepared By Nutrition Monitoring Divioion Principal inveätlgators: Marl« A. McCarthy Ruth H. Matthews Revised September 1984 FOREWORD Agriculture Handbook No* 8 represents This publication is a major revision a traditional function of the U.S. of the 1963 edition of USDA Agriculture Department of Agriculture. The develop- Handbook No. 8, "Composition of Foods... ment of the basic food composition Raw, processed, prepared," currently a tables used in the United States began basic source of food composition data in more than 80 years ago. Data on the this country. Dr. Atwater stated in nutritive value of foods were first Bulletin No. 28, "This table is intended compiled and evaluated in the Department to replace previous ones and to serve as by W. 0. Atwater in the 1890's. This a standard reference until it shall in nutrition pioneer organized and became its turn be replaced by a larger and more the first director of the Office of complete compilation." This revision of Experiment Stations in the USDÂ. In Agriculture Handbook No. 8 will, in its 1896, the now classic USDA Bulletin turn, also be replaced. The task of No. 28, "The Chemical Composition of deriving representative nutritive values American Food Materials," by W. 0. of foods is a historical responsibility Atwater and C. D. Woods was published. of USDA. This task is never ending and This document was the first in a long is essential in providing more complete series of food composition tables that knowledge so that we can use our food have been issued by the Department. resources wisely. The scope of succeeding tables has been expanded with the discovery of the presence and role of vitamins, minerals, and other dietary essentials in foods. Values from these tables have been used in many other compilations, both in this country and abroad. Nutritionists and scientists working in health-related Robert L. Rizek, Director fields depend on these composition data. Nutrition Monitoring Division Increasing emphasis on food and nutrition Human Nutrition Information Service in national policies and programs has accelerated the need for comprehensive, up-to-date tabulations of the nutrient content of foods. USDA is continuing to expand and improve these food data. li AGRICULTURE HANDBOOK NO. 8 SERIES Series Food group Year Number No« issued of items 8-1 •...•• Dairy and Egg Products .••.< 1976 144 8-2 •••••• Spices and Herbs ••••••••••< 1977 43 8-3 ••.••• Baby Foods •••••••••< 1978 217 8-4 .••... Fats and Oils , 1979 128 8-5 •••••. Poultry Products • • •., 1979 304 8-6 •••••• Soups, Sauces, and Gravies , 1980 214 8-7 •••••• Sausages and Luncheon Meats 1980 80 8-8 •••••• Breakfast Cereals •••••••••< 1982 142 8-9 Fruits and Fruit Juices ..•. 1982 263 8-10 .•... Fork Products ., 1983 186 8-11 Vegetables and Vegetable Products .•. 1984 470 8-12 Nut and Seed Products •••••. 1984 117 iil PREFACE Revising the major nutrient tables The scope of the nutrient listing has issued by the U.S. Department of been enlarged. Values are provided for Agriculture is necessary to provide refuse, energy, proximate composition current nutrient information on foods. (water, protein, fat, carbohydrate, This revision of the 1963 edition of and ash), 9 mineral elements (calcium, Agriculture Handbook No. 8 is being iron, magnesium, phosphorus, potassium, issued in sections to expedite the sodium, zinc, copper, and manganese), release of data to the public. Each 9 vitamins (ascorbic acid, thiamin, section contains a table of nutrient riboflavin, niacin, pantothenic acid, data for a major food group. The vitamin B^, folacin, vitamin B^, and entire series will cover a wide range vitamin A;, individual fatty acids, of food products. total saturated, monounsaturated, and To facilitate continuous, rapid polyunsaturated fatty acids, cholesterol, updating, each section of the handbook total phytosterols, and 18 amino acids. is being prepared in looseleaf form. The nutritive values contained in the Each page in the table contains the handbook reflect the increasing informa- nutrient profile of a single food item, tion available on nutrients and food given on the 100-gram food basis, in products. Our goal is for the revised two common measures, and in the edible and enlarged compilation of data to portion of 1 pound (453.6 grams) as meet the requirements for reliable food purchased. This format permits a composition values, which are basic to concise presentation of the data and nutritional and dietary evaluation. comparison of values from one unit of measure to another. iv ACKNOWLEDGMENTS The principal investigators gratefully acknowledge the contribution of the following members of the Nutrition Monitoring Division: David B, Haytowitz for nutrient data on peanuts and peanut products; !• Margaret Hoke for amino acid data; John L. Weihrauch for fatty acid data; Betty ?• Perloff and Jean E. Stewart for assistance with the Nutrient Data Bank operations; the Survey Statistics Group for computer systems operation and computer programming; the word-processing staff; and Frank N« Hepburn of the Nutrient Data Research Branch for his advice and support. Special acknowledgment is given to Antonio R* Chaves, Alan D, Gordon, Mojgan Farhat-Sabet, Karin Nystrom, Pamela R, Pehrsson, and other students of the University of Maryland who provided technical assistance. Gratitude is also expressed to the many individuals in various government agencies, academic Institutions, and private industry who supplied data and information used in this study. CONTENTS Page Sources of data ...••• .,, ,, 1 Explanation of table , 1 Format , 1 Weights and measures .•••.•..•••••. ,, 1 Nutrients , ,,,. 2 Notes on nut and seed products 4 Literature cited 8 Appendix 11 List of abbreviations ..................•..,....,.,,.,,,.,,, H Metric system equivalents for units of measure 11 Specific factors for calculating energy values ............. 12 Nitrogen-to-protein conversion factors 12 Conversion factors for fatty acids of nut and seed products. 13 Guide to nut and seed products ..*• 15 Table of nutrient data 20 Composition EXPLANATION OF TABLE of Foods; Format Data on nut and seed products are Nut and Seed Products divided into two major sections: Nuts and Seeds. Within each section, items Raw • Processed • Prepared are arranged alphabetically. A guide containing the food item name, corre- This is the twelfth in a series sponding item number(s) in the 1963 of publications designed to revise and edition, NDB number, and page number expand the food composition values pub- precedes the table. lished in the L963 edition of Agricul- A five-digit NDB number in the lower ture Handbook No. 8, "Composition of right hand corner of the table is used Foods.«.Raw, processed, prepared" (38). for computer access to the data In the This section of the revised handbook NDB, and also refers to the food item on serves as a basic reference for data on machine-readable tapes of the data. NDB nutrients in nut and seed products. numbers are not consecutive. The first This table was prepared with computer two digits designate the section or major assistance, using the facilities of the food group for which the publication is Nutrient Data Bank (NDB) (30). issued, and the last three digits Nutrient data on many new nut and seed indicate the specific food. products were obtained since 1973 Each page in the table is dated by from analyses conducted for nutritional year of preparation. When the table is labeling. In this table, data on nut updated or expanded, new pages will be and seed products have been expanded issued with instructions for insertion. from 38 items given in the 1963 edition The abbreviations used in the tables are of the handbook to 117 items presented defined in the appendix. in this revision. If a nut or seed item given in the 1963 edition of the handbook Weights and Measures is no longer marketed commercially, it was omitted from the table. The nutrient Data are given per 100 grams of edible values presented in this revision super- portion in column B. When available, sede values for those foods as given in the amounts in the edible portion of two previous publications of the Department. household measures and/or market units are given in columns E and F. The amount in the edible portion of one SOURCES OF DATA pound (453.6 grams) of food as purchased is given in column G. Metric system equivalents for these measures are given Nutrient data on nut and seed products in the appendix. U.S. Department of were compiled from published and unpub- Agriculture Handbook No. 456 (AH-456) lished sources. Scientific and technical was the basic reference for obtaining literature from the United States and weights and measures (l)* Other sources other countries were used as published of information were industry and unpub- sources. Unpublished sources were lished data. Where information on a industry, government agencies, univer- specific food was not available, values sities, and studies conducted under grant for a similar form of the food were used. or contract with the Human Nutrition Values in column C are the sample Information Service. standard errors, which are given to 3 decimal places. Column D contains the number of samples on which the values in columns B and C are based. The standard error could not be calculated when there 1 underlined numbers in parentheses was only one sample.
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