Muhimbili University of Health and Allied Sciences (MUHAS), Dar es Salaam - Tanzania and Tanzania Food and Nutrition Centre (TFNC), Dar es Salaam - Tanzania and Harvard School of Public Health (HSPH), Boston, USA TANZANIA FOOD COMPOSITION TABLES Compiled by: Zohra Lukmanji AND Ellen Hertzmark Nicolas Mlingi, Vincent Assey, Godwin Ndossi, Wafaie Fawzi November 2008 Muhimbili University of Health and Allied Sciences (MUHAS), Dar es Salaam - Tanzania and Tanzania Food and Nutrition Centre (TFNC), Dar es Salaam - Tanzania and Harvard School of Pubic Health (HSPH), Boston, USA Tanzania Food Composition Tables First Edition Compiled by: Zohra Lukmanji AND Ellen Hertzmark Nicolas Mlingi, Vincent Assey, Godwin Ndossi, Wafaie Fawzi November 2008 i ISBN: 978 - 9987- 9071-1-3 1st Edition 2008 Address Muhimbili Universty College of Health and Allied Sciences P.O.BOX 65015 Dar es Salaam Tanzaia Tanzania Food and Nutrition Center P. O.Box 977 Dar es Salaam Tanzania Department of Nutrition Harvard School of Public Health 667 Huntington Avenue Boston USA All the information in this document are the joint copy right of the Muhimbili University of Health and Allied Sciences, Tanzania Food and Nutrition Centre and Harvard School of Public Health. No new foods and recipes may be added without obtaining authors’ approval. Any part of this document may be copied and distributed freely and without permission for use in public health research and service programs. No part of this document should be copied and distributed for commercial purpose without the permission of the authors. A suggested citation is as follows: Lukmanji Z., Hertzmark E., Mlingi N., Assey V., Ndossi G., Fawzi W., Tanzania food composition Tables. MUHAS- TFNC, HSPH, Dar es Salaam Tanzania-2008 The food composition tables may be available on http/: http://www.hsph.harvard.edu/nutritionsource/more/food-tables/index.html http://www.hsph.harvard.edu/nutritionsource/files/tanzania-food-composition-tables.pdf Designed & Printed by: DeskTop Productions Limited ii CONTENTS Foreword .................................................................................................................................. vii Preface ..................................................................................................................................... viii Abbreviations ............................................................................................................................ x SECTION I. Background 1.1 Introduction 1.1.1 Overview ....................................................................................................................... 2 1.1.2 Objectives ..................................................................................................................... 2 1.1.3 User and uses ............................................................................................................. 2 1.2 Development of Tanzania Food Composition Tables 1.2.1. WorldFood Dietary Assessment System ...................................................................... 3 1.2.2. Compilation of Tanzania Food Composition Tables ...................................................... 3 1.3 Food Group .............................................................................................................................. 4 1.4 Features of Tanzania Food Composition Tables....................................................................... 6 1.4.1 Terms in the Food Composition Tables......................................................................... 6 1.5 Nutrients in locally cooked dishes 1.5.1. Sources of recipes of local dishes ................................................................................ 7 1.5.2. Analysis of nutrients in locally cooked dishes ............................................................... 7 1.5.3. Recipes of locally cooked dishes .................................................................................. 8 1.6 Nutrients ................................................................................................................................... 8 1.6.1. Energy .......................................................................................................................... 8 1.6.2. Protein .......................................................................................................................... 8 1.6.3. Fat ................................................................................................................................ 8 1.6.4. Cholesterol ................................................................................................................... 9 1.6.5. Carbohydrates .............................................................................................................. 9 1.6.6. Dietary Fiber and Phytate ............................................................................................. 9 1.6.7. Sucrose ........................................................................................................................ 9 1.6.8. Vitamins ........................................................................................................................ 9 1.6.9. Minerals ........................................................................................................................ 10 1.6.10. Amino acids .................................................................................................................. 10 1.7 Imputation of nutrients .............................................................................................................. 10 1.8 Bioavailability of nutrients ......................................................................................................... 12 1.9 Calculations of nutrient intakes using food composition tables ................................................ 12 1.10 Limitatins of using food composition tables .............................................................................. 13 1.11 Possible sources of errors in using food composition tables .................................................... 13 1.12 Estimates of calculations in foods and recipes ........................................................................ 13 No. SECTION 1: TABLES 1.1 List of nutrients in International Mini List .................................................................................. 3 1.2 List of food groups and food codes in Tanzania Food Composition Tables .............................. 4 1.3 Detail of the food items in each food group .............................................................................. 5 1.4. Layout of Food Tables in Tanzania Food Composition Tables – an example ........................... 6 iii 1.5. Calculation of nutrients in recipes of local dishes in Tanzania Food Composition Tables ........ 8 1.6. Field and measuring units of nutrients in Tanzania Food Composition Tables ....................... 10 1.7 Percentage loss of vitamins on cooking: cereals, eggs, milk, meat ......................................... 14 1.8 Percentage loss of vitamins on cooking fish ............................................................................. 14 1.9 Percentage loss of vitamins on cooking vegetables, fruits ..................................................... 15 SECTION 2: TANZANIA FOOD COMPOSITION TABLES .................................... 17 2.1 Food Tables ............................................................................................................................. 19 A1 Cereals .................................................................................................................................... 19 A2 Cereal-based local dishes ....................................................................................................... 19 B1. Roots, tubers, bananas ............................................................................................................ 41 B2. Root, tuber and banana-based local dishes ............................................................................. 47 C1. Pulses, seeds, nuts .................................................................................................................. 59 C2. Pulses, seeds and nuts- based local dishes ............................................................................. 71 D1 Meat, poultry (including eggs), fish based-local dishes ............................................................ 77 D2. Meat, poultry (including eggs), fish ........................................................................................... 83 D3. Milk and Milk products .............................................................................................................. 89 E. Oils and fats .............................................................................................................................. 95 F1. Fruits, fruit juices ..................................................................................................................... 101 F2. Fruit based-local dishes ............................................................................................................ 113 F3. Vegetables ................................................................................................................................ 119 F4. Vegetable based-local dishes ................................................................................................... 131 G1. Miscellaneous ..........................................................................................................................