Composition of Foods Raw, Processed, Prepared USDA National Nutrient Database for Standard Reference, Release 27 Documentation and User Guide August 2014 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. Version Current: August 2014. 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. 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Issued August 2014 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 Kristine Latham 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 .......................................................... 52 Identify Key Foods and critical nutrients for sampling and analysis ........................ 52 Evaluate existing data for scientific quality ............................................................. 53 Devise and implement a probability-based sampling survey of US foods .............. 53 Analyze sampled foods under USDA-supervised laboratory contracts ................... 54 Compile newly generated data to update the National Nutrient Databank ............. 58 Beef Products (Food Group 13) ................................................................................ 62 Breakfast Cereals (Food Group 08) .......................................................................... 74 Cereal Grains and Pasta (Food Group 20) ................................................................ 78 Eggs (Food Group 01)............................................................................................... 83 Lamb, Veal, and Game Products (Food Group 17) ................................................... 85 Legumes and Legume Products (Food Group 16) .................................................... 87 Pork Products (Food Group 10) .............................................................................. 104 Poultry Products (Food Group 05) .......................................................................... 113 Vegetable and Vegetable Products (Food Group 11) ............................................. 123 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 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