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Composition of Foods Raw, Processed, Prepared USDA National Nutrient Database for Standard Reference, Release 25

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Composition of Foods Raw, Processed, Prepared USDA National Nutrient Database for Standard Reference, Release 25 Composition of Foods Raw, Processed, Prepared USDA National Nutrient Database for Standard Reference, Release 25 September 2012 U.S. 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: U.S. Department of Agriculture, Agricultural Research Service. 2012. USDA National Nutrient Database for Standard Reference, Release 25. Nutrient Data Laboratory Home Page, 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 U.S. Department of Agriculture over others not mentioned. The U.S. 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 September 2012 i The USDA National Nutrient Database for Standard Reference, Release 25 was prepared by the following staff members of the Nutrient Data Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture: Coordinator David B. Haytowitz Senior Scientists Jaspreet K.C. Ahuja Jacob Exler David B. Haytowitz Pamela R. Pehrsson Janet Roseland Scientists Mona Khan Melissa Nickle Kris Patterson Bethany Showell Meena Somanchi Robin Thomas Juhi Williams Research Leader Paul Cotton (Acting) Joanne Holden (Ret.) IT Support Kim Klingenstein Cevon McLean Administrative Support Carole Miller Acknowledgements: The authors gratefully acknowledge the constructive contributions of the peer reviewers: Carol J. Boushey, University of Hawaii Cancer Center and Diane C. Mitchell, Department of Nutritional Sciences, Pennsylvania State University. ii Contents Introduction ..................................................................................................................... 1 Specific Changes for SR25 ............................................................................................. 1 Database Reports ........................................................................................................... 3 Database Content ........................................................................................................... 4 Food Descriptions ....................................................................................................... 4 Food Group ............................................................................................................. 5 LanguaL .................................................................................................................. 5 Nutrients ...................................................................................................................... 6 Nutrient Retention and Food Yield .......................................................................... 8 Proximates ............................................................................................................ 11 Minerals ................................................................................................................. 13 Vitamins ................................................................................................................ 13 Lipid Components ................................................................................................. 20 Amino Acids .......................................................................................................... 24 Weights and Measures .............................................................................................. 24 Sources of Data ........................................................................................................ 25 Explanation of File Formats ........................................................................................... 26 Relational Files .......................................................................................................... 26 Food Description File ............................................................................................ 28 Food Group Description File ................................................................................. 29 LanguaL Factor ..................................................................................................... 29 LanguaL Factors Description File .......................................................................... 30 Nutrient Data File .................................................................................................. 30 Nutrient Definition File ........................................................................................... 32 Source Code File .................................................................................................. 33 Data Derivation Code Description File .................................................................. 33 Weight File ............................................................................................................ 34 Footnote File ......................................................................................................... 35 Sources of Data Link File ...................................................................................... 35 Sources of Data File .............................................................................................. 36 Abbreviated File ........................................................................................................ 37 Update Files .............................................................................................................. 39 Summary ....................................................................................................................... 41 References Cited in the Documentation ........................................................................ 42 iii Contents (Continued) Notes on Foods ............................................................................................................. 49 Introduction ............................................................................................................... 49 National Food and Nutrient Analysis Program .......................................................... 49 Identify Key Foods and critical nutrients for sampling and analysis ...................... 50 Evaluate existing data for scientific quality ............................................................ 50 Devise and implement a probability-based sampling survey of U.S. foods ........... 51 Analyze sampled foods under USDA-supervised laboratory contracts ................. 52 Compile newly generated data to update the National Nutrient Databank ............ 55 Beef Products (Food Group 13) ................................................................................ 59 Breakfast Cereals (Food Group 08) .......................................................................... 70 Cereal Grains and Pasta (Food Group 20) ................................................................ 74 Eggs (Food Group 01)............................................................................................... 79 Legumes and Legume Products (Food Group 16) .................................................... 81 Nut and Seed Products (Food Group 12) .................................................................. 89 Pork Products (Food Group 10) ................................................................................ 97 Poultry Products (Food Group 05) .......................................................................... 106 Vegetable and Vegetable Products (Food Group 11) ............................................. 111 Appendix A. Abbreviations Used in Short Descriptions ................................................A-1 Appendix B. Other Abbreviations .................................................................................B-1 iv Introduction The USDA National Nutrient Database for Standard Reference (SR) is the major source of food composition data in the United States. It provides the foundation for most food composition databases in the public and private sectors. As information is updated, new versions of the database are released. This version, Release 25 (SR25), contains data on 8,194 food items and up to 146 food components. It replaces SR24 issued in September 2011. Updated data have been published electronically on the USDA Nutrient Data Laboratory (NDL) web site since 1992. SR25 includes composition data for all the food groups and nutrients published in the 21 volumes of “Agriculture Handbook 8” (U.S. Department of Agriculture
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