Composition of Foods Raw, Processed, Prepared USDA National Nutrient Database for Standard Reference, Release 26 Documentation and User Guide August 2013 Slightly Revised, November 2013 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. 2013. USDA National Nutrient Database for Standard Reference, Release 26. 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 August 2013, slightly revised November 2013 i The USDA National Nutrient Database for Standard Reference, Release 26 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: Co-Coordinators Jaspreet K.C. Ahuja and David B. Haytowitz Senior Scientists Jaspreet K.C. Ahuja David B. Haytowitz Pamela R. Pehrsson Janet Roseland Scientists Jacob Exler (Ret.) Mona Khan Melissa Nickle Quynh Anh Nguyen Kris Patterson (Ret.) Bethany Showell Meena Somanchi Robin Thomas Shirley Wasswa-Kintu Juhi Williams Research Leader Pamela R. Pehrsson (Acting) IT Support Kim Klingenstein Cevon McLean Administrative Support Carole Miller Acknowledgements: The authors gratefully acknowledge the constructive contributions of the peer reviewers: Carrie Martin and Meghan Adler, Food Surveys Research Group, ARS-USDA and Carol J. Boushey, University of Hawaii. Acknowledgement is also given to Ronald B. Pegg, University of Georgia for review of the tocotrienol data. ii Contents Introduction ..................................................................................................................... 1 Specific Changes for SR26 ............................................................................................. 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 ................................................................................................................ 14 Lipid Components ................................................................................................. 21 Amino Acids .......................................................................................................... 25 Weights and Measures .............................................................................................. 26 Sources of Data ........................................................................................................ 26 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 U.S. 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) .......................................................................... 73 Cereal Grains and Pasta (Food Group 20) ................................................................ 77 Eggs (Food Group 01)............................................................................................... 82 Legumes and Legume Products (Food Group 16) .................................................... 84 Nut and Seed Products (Food Group 12) .................................................................. 92 Pork Products (Food Group 10) .............................................................................. 100 Poultry Products (Food Group 05) .......................................................................... 109 Vegetable and Vegetable Products (Food Group 11) ............................................. 119 Appendix A. Abbreviations Used in Short Descriptions ................................................A-1 Appendix B. Other Abbreviations .................................................................................B-1 November 2013 Revision 14036 Beverages, CYTOSPORT, Muscle Milk, ready-to-drink Changed vitamin A, RAE (Nutr. No. 320) value from 0 to 88 µg October 2013 Revisions In addition to the specific revisions listed below, some nutrient records were removed and others added. These are described in the file: SR26_Patch_Oct13. Food Descriptions 05062 Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw Removed refuse description 09421 Dates, medjool Added refuse Nutrient Values 01102 Milk, chocolate,