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Composition of Foods Raw, Processed, Prepared

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Composition of Foods Raw, Processed, Prepared Composition of Foods Raw, Processed, Prepared USDA National Nutrient Database for Standard Reference, Release 27 Documentation and User Guide August 2014 Revised, May 2015 US Department of Agriculture Agricultural Research Service Beltsville Human Nutrition Research Center Nutrient Data Laboratory 10300 Baltimore Avenue Building 005, Room 107, BARC-West Beltsville, Maryland 20705 Suggested Citation: US Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference, Release 27 (slightly revised). Version Current: May 2015. Internet: http://www.ars.usda.gov/ba/bhnrc/ndl Disclaimers: Mention of trade names, commercial products, or companies in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the US Department of Agriculture over others not mentioned. The US Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on the basis of race, color, national origin, age, disability, and where applicable, sex, marital status, familial status, parental status, religion, sexual orientation, genetic information, political beliefs, reprisal, or because all or part of an individual's income is derived from any public assistance program. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA's TARGET Center at (202) 720-2600 (voice and TDD). To file a complaint of discrimination, write to USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, or call (800) 795-3272 (voice) or (202) 720-6382 (TDD). USDA is an equal opportunity provider and employer. Issued August 2014, revised May 2015 i The USDA National Nutrient Database for Standard Reference, Release 27 was prepared by the following staff members of the Nutrient Data Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, US Department of Agriculture: Co-Coordinators David B. Haytowitz and Jaspreet K.C. Ahuja Senior Scientists Jaspreet K.C. Ahuja David B. Haytowitz Pamela R. Pehrsson Janet M. Roseland Scientists Jacob Exler (Ret.) Mona Khan Melissa Nickle Quynh Anh Nguyen Kris Patterson (Ret.) Bethany Showell Meena Somanchi Robin Thomas Denise Trainer Shirley Wasswa-Kintu Juhi Williams Research Leader Pamela R. Pehrsson IT Support Kim Klingenstein Cevon McLean Administrative Support Jenny Jung Amanda Moran Acknowledgements: The authors gratefully acknowledge the constructive contributions of the peer reviewers: Carrie Martin, Food Surveys Research Group, ARS-USDA; Judith Spungen, Food and Drug Administration, DHHS; and Angela Scheett, Grand Forks Human Nutrition Research Center, ARS-USDA. ii Contents Introduction ..................................................................................................................... 1 Specific Changes for SR27 ............................................................................................. 2 Database Reports ........................................................................................................... 4 Database Content ........................................................................................................... 5 Food Descriptions ....................................................................................................... 5 Food Group .............................................................................................................. 6 LanguaL ................................................................................................................... 6 Nutrients ...................................................................................................................... 7 Nutrient Retention and Food Yield .......................................................................... 11 Proximates .............................................................................................................. 12 Minerals .................................................................................................................. 14 Vitamins .................................................................................................................. 15 Lipid Components ................................................................................................... 21 Amino Acids ............................................................................................................ 25 Weights and Measures .............................................................................................. 26 Sources of Data ........................................................................................................ 27 Explanation of File Formats ........................................................................................... 27 Relational Files .......................................................................................................... 27 Food Description File .............................................................................................. 29 Food Group Description File ................................................................................... 31 LanguaL Factor ...................................................................................................... 31 LanguaL Factors Description File ........................................................................... 31 Nutrient Data File .................................................................................................... 32 Nutrient Definition File ............................................................................................ 34 Source Code File .................................................................................................... 34 Data Derivation Code Description File .................................................................... 35 Weight File .............................................................................................................. 36 Footnote File ........................................................................................................... 36 Sources of Data Link File ....................................................................................... 37 Sources of Data File ............................................................................................... 37 Abbreviated File ........................................................................................................ 38 Update Files .............................................................................................................. 41 Summary ....................................................................................................................... 43 References Cited in the Documentation ........................................................................ 43 iii Notes on Foods ............................................................................................................. 51 Introduction ............................................................................................................... 51 National Food and Nutrient Analysis Program .......................................................... 53 Identify Key Foods and critical nutrients for sampling and analysis ........................ 53 Evaluate existing data for scientific quality ............................................................. 54 Devise and implement a probability-based sampling survey of US foods .............. 54 Analyze sampled foods under USDA-supervised laboratory contracts ................... 56 Compile newly generated data to update the National Nutrient Databank ............. 59 Beef Products (Food Group 13) ................................................................................ 64 Breakfast Cereals (Food Group 08) .......................................................................... 76 Cereal Grains and Pasta (Food Group 20) ................................................................ 80 Eggs (Food Group 01)............................................................................................... 85 Lamb, Veal, and Game Products (Food Group 17) ................................................... 87 Legumes and Legume Products (Food Group 16) .................................................... 89 Pork Products (Food Group 10) .............................................................................. 106 Poultry Products (Food Group 05) .......................................................................... 115 Vegetable and Vegetable Products (Food Group 11) ............................................. 125 Appendix A. Abbreviations Used in Short Descriptions ................................................A-1 Appendix B. Other Abbreviations .................................................................................B-1 Appendix C. Cooking Glossary for Meat and Poultry Items ......................................... C-1 Appendix D. Imputing Less Than Measurements ........................................................ D-1 Appendix E. Imputing Values for Trace and Not Detected Measurements. .................. E-1 May 2015 Revision The food items in this revision have been updated in the online web search program as well as in the Microsoft Access database. An update file is available to users who wish to
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