Composition of Foods Raw, Processed, Prepared USDA National Nutrient Database For Standard Reference, Release 26 Documentation and User Guide

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
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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
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
Senior Scientists
Scientists
Research Leader
IT Support
Administrative Support
Jaspreet K.C. Ahuja and David B. Haytowitz

Jaspreet K.C. Ahuja
David B. Haytowitz
Pamela R. Pehrsson
Janet Roseland
Jacob Exler (Ret.)
Mona Khan
Melissa Nickle
Quynh Anh Nguyen
Kris Patterson (Ret.)
Bethany Showell
Meena Somanchi
Robin Thomas
Shirley Wasswa-Kintu
Juhi Williams
Pamela R. Pehrsson (Acting)
Kim Klingenstein
Cevon McLean
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 g
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, fluid, commercial, whole, with added vitamin A and vitamin D
Updated caffeine
01104 Milk, chocolate, fluid, commercial, lowfat, with added vitamin A and vitamin D
Updated caffeine
04025 Salad dressing, mayonnaise, regular
iv
05018
05019
05176
10002
10935
14033
14036
14041
14287
14296
15086
18174
43205
Updated sugars
Chicken, broilers or fryers, skin only, cooked, roasted
Updated selenium, vitamin A
Chicken, broilers or fryers, skin only, cooked, stewed
Updated selenium
Turkey, heart, all classes, cooked, simmered
Updated vitamin C, lycopene
Pork, fresh, composite of trimmed retail cuts (leg, loin, shoulder), separable
lean only, raw
Updated total lipid, ash, water, energy, phosphorus, potassium, zinc, vitamin
E, thiamin, riboflavin, niacin, pantothenic acid, vitamin B6, total choline,
tyrosine, alanine, hydroxyproline, fatty acids
Pork, cured, ham, shank, bone-in, separable lean and fat, heated, roasted
Updated energy, vitamin D, fatty acids
Beverages, ABBOTT, EAS whey protein powder
Updated 18:1 undifferentiated
Beverages, CYTOSPORT, Muscle Milk, ready-to-drink
Updated vitamin A, fatty acids
Beverages, NESTLE, Boost plus, nutritional drink, ready-to-drink
Updated fatty acids
Lemonade, powder
Updated energy, ash, carbohydrate, vitamin A, carotenoids, fatty acids
Lemonade-flavor drink, powder
Updated, energy, carbohydrate, sugars, selenium, vitamin E, vitamin K, fatty
acids
Fish, salmon, sockeye, cooked, dry heat
Updated fatty acids
Cookies, graham crackers, chocolate-coated
Updated profile
Beverage, instant breakfast powder, chocolate, not reconstituted
Updated energy, vitamin A
Household Weights
14296 Lemonade-flavor drink, powder
Added household weight #2
18174 Cookies, graham crackers, chocolate-coated
Added household weight #3
19078 Baking chocolate, unsweetened, squares
Changed household weights #1 and #2
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 26 (SR26), contains data
on 8,463 food items and up to 150 food components. It replaces SR25 issued in
September 2012.
Updated data have been published electronically on the USDA Nutrient Data Laboratory
(NDL) web site since 1992. SR26 includes composition data for all the food groups and
nutrients published in the 21 volumes of Agriculture Handbook 8 (U.S. Department of
Agriculture 1976-92), and its four supplements (U.S. Department of Agriculture 199093), which superseded the 1963 edition (Watt and Merrill, 1963). SR26 supersedes all
previous releases, including the printed versions, in the event of any differences.
In July 2001, when NDL converted to a new version of its Nutrient Databank System
(NDBS), formats were changed and fields added to improve the descriptive information
for food items and the statistical information about the nutrient values. While data in
previous releases have been moved to the new NDBS, they may not have been
updated through the complete system. Therefore, many of these new fields contain data
only for those items that have been processed through the new NDBS and it will take a
number of years before they are populated for all food items in the database.
As part of this upgrade and in various modifications to the NDBS performed since then,
various checks have been built into the system to ensure data integrity and quality
control. Additional checks are performed after the SR files have been disseminated
from the NDBS. These checks include making sure that, to the extent possible, all
fields are complete. Another check is to make sure that various calculations are
completed and correct, such as calculating carbohydrate by difference; calculating
energy by multiplying protein, fat and carbohydrate by the appropriate factors; and
calculating vitamin A from individual carotenoids, etc. Other checks include making
sure that values for related nutrients are complete. For example, if there are individual
fatty acids, there should also be values for total saturated fatty acids, total
monounsaturated fatty acids, and total polyunsaturated fatty acids. With some
adaptation, the procedures described in FAO/INFOODS Guidelines for Checking Food
Composition Data prior the Publication of a User Table / Database (FAO/INFOODS,
2012) and Ahuja and Perloff (2008) have been used. Nutrient values are also
compared from release to release to make sure any changes in the values can be
explained. Reasons for these changes include new data generated by the National
Food and Nutrient Analysis Program (NFNAP) analyses or provided by manufacturers,
reformulations by the manufacturer, and better food sampling. Quality control
procedures associated with the analytical data are described in the discussion of
NFNAP under Notes on Foods (p. 54)
1
Data have been compiled from published and unpublished sources. Published data
sources include the scientific literature. Unpublished data include those obtained from
the food industry, other government agencies, and research conducted under contracts
initiated by USDAs Agricultural Research Service (ARS). These contract analyses are
currently conducted under NFNAP, in cooperation with the National Cancer Institute
(NCI) and other offices and institutes of the National Institutes of Health (Haytowitz et
al., 2008), the Centers for Disease Control and Prevention, and the Food and Drug
Administration. Data from the food industry represents the nutrient content of a specific
food or food product at the time the data is sent to NDL. The values may change due to
reformulations or other processing changes by individual companies between the time
that SR is released and the next update of SR. Values in the database may be based
on the results of laboratory analyses or calculated by using appropriate algorithms,
factors, or recipes, as indicated by the source code in the Nutrient Data file. Every food
item does not contain all of the nutrients/components released in SR.
Notes on Foods has been included in the documentation, starting with SR23 (2010),
and has been placed after the references. When the earlier paper copies of Agriculture
Handbook No. 8, Composition of Foods: Raw, Processed, Prepared were released in
separate sections by food group each contained a section called Notes on Foods. The
Notes gave additional information about the foods, such as the definitions of lean and
fat for meats or enrichment for grain products. For some food groups, a brief
description of research projects conducted to generate nutrient data were described.
For those food groups, where Notes on Foods are not included herein, the original
versions are available in the printed Agriculture Handbook 8 sections (U.S.
Department of Agriculture, 1976-92).
Specific Changes for SR26

The major changes to the database since the last release are listed below.
Nutrient profiles were added for new foods and existing nutrient profiles were
updated for SR26 using data generated by USDA through the NFNAP or submitted
by the food industry. A complete list of the added food items can be found in the
ADD_FOOD file and the updated nutrients in the CHG_NUTR file. The formats of
these files can be found on p. 41.
A major focus of this effort is to monitor those foods which are major contributors of
sodium to the diet. The Food Surveys Research Group (FSRG), in collaboration
with NDL, identified a group of select foods to be monitored as primary indicators
for assessing the potential change in the sodium content of foods in the national
dietary surveillance program. Food and beverage consumption of the U.S.
population was analyzed across What We Eat in America (WWEIA) Food
Categories using dietary intake data from WWEIA, NHANES 2007-2008. The top
contributors to sodium in the diet within a food category were examined to
determine these foods items, termed Sentinel Foods. They are being tracked as
indicators to assess the changes in the sodium content of our food supply. Along
2
with sodium, other nutrients that may have been affected by the reformulation such
as fat, sugars, potassium, and fatty acids are also being monitored. The results of
these analyses have been used to update nutrient profiles for foods in SR. An
additional 1,200 foods, mainly commercially packaged and restaurant foods with
added sodium and used for analysis of the national survey, are being monitored
through information obtained directly from manufacturers or restaurant chains and
their websites or changes in the Nutrition Facts Panel values. If there was an
appreciable change in the sodium value, or any of the other aforementioned
nutrients, SR was updated as needed.
Another facet of this effort is to provide data on formulated foods produced by the
food industry to replace food items in the USDA Food and Nutrient Database for
Dietary Studies (FNDDS) which previously relied on home-prepared recipes.
Nutrient data for other food items were updated and expanded in response to
specific requests from the FSRG to support future releases of the FNDDS.
Foods added or updated include: Breakfast cereals, dried fruits, cultivar-specific

profiles for pears and apples sold in the U.S., refrigerated hash brown potatoes,
onion rings, peanut sauce, chicken broth, ramen noodles and vegetable soup,
ethnic Indian breads (chapati or roti, paratha, naan), taquitos, energy drinks, dry
macaroni mix, chili con carne, pound cake, whole wheat bread, chocolate
sandwich cookies, flavored nuts (smoked almonds and glazed walnuts), seasoning
mixes (taco, chili, and sazon), meat and poultry bologna, meat and poultry
frankfurter (unheated, boiled, and grilled), kielbasa (unheated, pan fried, and
grilled), Canadian bacon (unprepared and pan-fried), and precooked pork sausage
link/patty (unheated and microwaved), reduced fat sausage link/patty (raw and pan
fried), and pork sausage link/patty (unprepared and pan fried).
Foods from casual dining, full service restaurants were updated and additional
restaurant food items were added. Select fast food items were updated including
three submarine sandwiches, three hamburger sandwiches, stuffed crust pizza,
two nacho items, sausage egg and cheese breakfast sandwich, and beef and bean
burrito, among others.
A study was conducted to add nutrient information for retail beef cuts derived from
the loin and the round. The cuts were: top loin steak 0 trim, top loin steak 1/8 trim,
t-bone steak, porterhouse steak, tenderloin steak, tenderloin roast, top round
steak, top round roast, eye of round steak, and eye of round roast. For more
information, see Notes on Foods (p. 68).
A study was conducted to determine the nutrient composition of turkey parts from
whole turkeys, both enhanced with added water, salt, and sodium phosphate and
non-enhanced. A separate study of retail turkey parts: Drumsticks, thighs, breast,
and wings, was also conducted. Another study was conducted to determine the
nutrient composition of chicken wings, enhanced chicken drumsticks and thighs,
3
and enhanced and non-enhanced chicken breast. For more information, see Notes
on Foods (p. 109).
Products, such as mixed dishes and breakfast cereals no longer on the market or
without current data, have been removed. A complete list of deleted food items
can be found in the DEL_FOOD file. The format of the file is given on p. 42.
Data on tocotrienols (-, , , and ) have been included in this release. See the
discussion on Vitamin E (p. 20) for more details.
Notes on Foods for Beef Products (Food Group 13, p. 62) and Poultry Products
(Food Group 05, p. 109), released earlier, have been updated to include new
information.
Data Files
The data files for SR26 are available in ASCII (ISO/IEC 8859-1) format and as a
Microsoft Access 2003 database. A description of each field in these files and the
relationships between each begins on p. 27. The Access database contains all the
SR26 files and relationships, with a few sample queries and reports. An abbreviated file
(p. 38), with fewer nutrients (46) but all the food items, is also included. A Microsoft
Excel 2003 spreadsheet of this file is also provided. These database and spreadsheet
files are generally compatible with later releases of the same software package or with
other software packages released at the same time.
Database Reports
The data in SR26 are available as page images containing all the data for each food.
These data are separated into files by food groups. Adobe Reader is needed to see
these files. There is a link from the NDL web site to Adobes web site where it can be
downloaded at no charge. Previously, reports containing selected foods and nutrients
sorted either alphabetically or by nutrient content per household measure were
available as PDF files. These reports are no longer available, as the online search
(http://ndb.nal.usda.gov) has been upgraded to include the ability to allow users to
generate their own custom reports by selecting Nutrient List from the list of options.
Users can select up to three nutrients from the database and generate reports for either
all foods in SR26 or an abridged list (a shorter list of about 1,000 foods adapted from
those in our publication: U.S. Department of Agriculture Home and Garden Bulletin 72,
Nutritive Value of Foods (Gebhardt and Thomas, 2002)). The user can also limit the
report to a single food group or several food groups of their choosing. The reports can
also be presented per 100 grams or per common household measure. The reports can
be saved as either a PDF report or as a comma-delimited text file, which can be opened
in Excel or used with other programs.
Database Content
The database consists of several sets of data: food descriptions, nutrients, weights and
measures, footnotes, and sources of data. The sections below provide details about the
information in each.
Food Descriptions
This file includes descriptive information about the food items. For more details on the
format of the Food Description file, see Food Description File Formats (p. 29). A full
description (containing the name of the food with relevant characteristics, e.g., raw or
cooked, enriched, color) and a short description (containing abbreviations) are provided.
Abbreviations used in creating short descriptions are given in Appendix A. In creating
the short description, the first word in the long description is not abbreviated. In addition,
if the long description is 25 characters or less, the short description contains no
abbreviations. Abbreviations used elsewhere are given in Appendix B. Brand names
used in food descriptions are in upper case. Scientific names, common names,
manufacturers names, amounts of refuse, and refuse descriptions are provided where
appropriate. The common name field includes alternative names for a product, e.g.,
soda or pop, for a carbonated beverage. In addition this field also includes Uniform
Retail Meat Identity Standard (URMIS) identification numbers and USDA commodity
codes as appropriate. The food group to which the food item belongs is also indicated.
A code is also provided indicating if the item is used in the Food and Nutrient Database
for Dietary Studies (FNDDS; USDA, ARS, 2012). The factors used to calculate protein
from nitrogen are included, as well as those used to calculate kilocalories. There are no
factors for items prepared using the recipe program of the NDBS or for items where the
manufacturer calculates protein and kilocalories.
The refuse and refuse description fields contain amounts and descriptions of inedible
material (for example, seeds, bone, and skin) for applicable foods. These amounts are
expressed as a percentage of the total weight of the item as purchased, and they are
used to compute the weight of the edible portion. Refuse data were obtained from
NFNAP and other USDA-sponsored contracts and U.S. Department of Agriculture
Handbooks 102 (Matthews and Garrison, 1975) and 456 (Adams, 1975). To calculate
the amount of nutrient in edible portion of 1 pound (453.6 grams) as purchased, use
the following formula:
Y = V*4.536*[(100-R)/100]
where
Y = nutrient value per 1 pound as purchased,
V = nutrient value per 100 g (Nutr_Val in the Nutrient Data file), and
R = percent refuse (Refuse in the Food Description file).
For meat cuts containing bone and connective tissue, the amount of connective tissue is
included in the value given for bone. Separable fat is not shown as refuse if the meat is
described as separable lean and fat. Separable fat generally refers to seam fat and
external trim fat. Separable lean refers to muscle tissue that can be readily separated
from fat, bone, and connective tissue in the intact cut; it includes any fat striations
(marbling) within the muscle. For boneless cuts, the refuse value applies to connective
tissue or connective tissue plus separable fat. The percentage yield of cooked, edible
meat from 1 pound of raw meat with refuse can be determined by using the following
formula:
Y = (Wc/453.6)*100
where
Y = percentage yield of cooked edible meat per 1 pound as purchased, and
Wc = weight of cooked, edible meat in grams.
Food Group. To facilitate data retrieval the food items in SR are organized into food
groups. Currently there are 25 food groups, which are listed in the Food Group
Description file. For more details on the format of this file, see Food Group Data File
Formats (p. 31). Starting with SR25, the food group, Ethnic Foods has been renamed
American Indian/Alaska Native Foods to better reflect its contents. Data on other
ethnic foods are contained in their respective food groups, for example data on
plantains, a Latino ethnic food are in food group 9 (Fruit and Fruit Juices, while the
Asian foods, miso and natto, are entered in food group 16 (Legumes and Legume
Products). Food group 36 contains foods sampled at various restaurants (not fast food,
which are in food group 21), and are different from the home prepared items or
prepared frozen entrees included in Food Group 22, Meals, Entrees, and Side dishes
Some food items, such as beverages and rice, though obtained at restaurants are
included in their respective food groups. At this time, Restaurant Foods contains food
items obtained from casual dining, full service restaurants, Latino restaurants, and
Chinese restaurants.
LanguaL. To address the needs of diverse users of the USDA food composition
databases in addition to the food descriptions, starting with SR23 NDL is providing an
expanded standardized food description for selected food groups (spices and herbs,
fruits and fruit juices, pork products, vegetables and vegetable products, and beef
products) based on the LanguaL Thesaurus (Moeller and Ireland, 2009). The use of
this multi-hierarchical food classification system will permit the harmonization of food
description terms and definitions across many cultures and languages to support food
research, food safety, nutrition monitoring, and food marketing.
LanguaL stands for "Langua aLimentaria" or "language of food". The work on LanguaL
was started in the late 1970's by the Center for Food Safety and Applied Nutrition
(CFSAN) of the United States Food and Drug Administration as an ongoing cooperative effort of specialists in food technology, information science, and nutrition.
6
Since then, LanguaL has developed in collaboration with the NCI, and, more recently,
its European partners, notably in France, Denmark, Switzerland, and Hungary. Since
1996, the European LanguaL Technical Committee has administered the thesaurus.
The thesaurus provides a standardized language for describing foods, specifically for
classifying food products for information retrieval. LanguaL is based on the concept that:
Any food (or food product) can be systematically described by a combination of
characteristics or facets
These characteristics can be categorized into viewpoints and coded for computer
processing
The resulting viewpoint/characteristic codes can be used to retrieve data about the
food from external databases

The current facets for foods in SR26 include: product type; food source; part of plant or
animal; physical state, shape or form; extent of heat treatment; cooking method;
treatment applied; preservation method; packing medium; container or wrapping; food
contact surface; consumer group/dietary use/label claim; geographic places and
regions; and adjunct characteristics of food.
The specific tables added to SR are the LanguaL Factor File (p. 31) and the LanguaL
Factors Description File (p. 31). For more information on LanguaL, see the web site:
www.langual.org
Nutrients
The Nutrient Data file contains mean nutrient values per 100 g of the edible portion of
food, along with fields to further describe the mean value. The following statistical
attributes are provided to better describe the data:
Nutrient value the mean of the data values for a specific parameter. Nutrient
values have been rounded to the number of decimal places for each nutrient as
specified in the Nutrient Definition file (p. 34).
Number of data points the number of data points used to estimate the mean.
Standard error the standard error of the mean: a measure of variability of the
mean value as a function of the number of data points.
Number of studiesthe number of analytical studies used to generate the mean.
A study is a discrete research project conducted or reported for a specific food. A
study can be the analysis of one nutrient in one food, one nutrient in many foods,
or many nutrients in many foods.
Minimum valuethe smallest observed value in the range of values.
Maximum valuethe largest observed value in the range of values.
Degrees of freedomthe number of data values that are free to vary after certain
restrictions are placed on the estimates; used in probability calculations.
7
Lower- and upper-error boundsrepresents a range of values within which the

population mean is expected to fall, given a pre-specified confidence level. For
SR26 and related releases, the confidence level is 95 percent.
Statistical commentsprovide additional details about certain assumptions made
during statistical calculations. The definition of each comment is given after the
description of the Nutrient Data file under File Formats (p. 31).
Other fields provide information on how the values were generated, as follows:
Derivation codegives more information about how a value was calculated or
imputed. Procedures used to impute a nutrient value are described by Schakel et
al. (1997).
Reference NDB numberindicates the NDB number of the food item that was
used to impute a nutrient value for another food. This field is only populated for
items which have been added or updated since SR14 for which an imputed value
is provided.
Added nutrient markera Y indicates that a mineral or vitamin was added for
enrichment or fortification. This field is populated for ready-to-eat breakfast
cereals and many brand-name hot cereals in food group 08. In future releases,
this field will be populated for other food groups, where applicable.
AddMod_Dateindicates when a value was either added to the database or last
modified. This field was first added with SR24 (2011). Data, which have not been
updated since SR14 (2001) carry the date when that section of AH-8 was
published. When the nutrient values are reviewed, but not modified, there is no
change in the AddMod_Date. Hence, the field may not accurately reflect the
currency of the data. Dates associated with calculated values (carbohydrate by
difference, energy, vitamin A (IU and RAE), and folate DFE) may carry newer
dates reflecting their recalculation when other values in the profile of a particular
food item were updated, though the values from which the specific value was
calculated may not have changed. Only values added or modified since SR14 will
have newer dates. To determine if the date has changed the values between the
current and preceding releases are compared to the number of decimal places
specified in the Nutr_Def table. The date associated with the source documents
used to determine the mean can be found in the Sources of Data file. The
description of this file can be found on p. 37.
Confidence codeindicates the relative quality of the data. This code is derived
using the data quality criteria first described by Mangels et al. (1993). These
criteria have been expanded and enhanced for the NDBS (Holden et al., 2002).
This field is included as a placeholder for future releases.
For more details on the Nutrient Data file, see Nutrient Data File Formats (p. 32).
Nutrient values indicate the total amount of the nutrient present in the edible portion of
the food, including any nutrients added in processing. Table 1 gives an idea of the
comprehensiveness of the database by listing for each nutrient the number of food
items that contain data.
8
Table 1.Number of Foods in the Database (n = 8,463) Containing a Value for the
Specified Nutrient
Nutr.
Number
Nutr.
Number
Nutrient
Nutrient
No.
of Foods
No.
of Foods
*
*
255 Water
8457
432 Folate, food
6869
*
*
208 Energy
8463
435 Folate, DFE
6638
*
*
203 Protein
8463
421 Choline, total
4511
204 Total lipid (fat) *
8463
454 Betaine
2005
*
207 Ash
8125
418 Vitamin B-12
7230
*
205 Carbohydrate, by
8462
578 Vitamin B-12, added
4587
*
*
difference
320 Vitamin A, RAE
6933
*
291 Fiber, total dietary *
7803
319 Retinol
6649
*
269 Sugars, total *
6493
321 Carotene, beta
5170
210 Sucrose
1485
322 Carotene, alpha *
5085
*
211 Glucose (dextrose)
1487
334 Cryptoxanthin, beta
5075
212 Fructose
1486
318 Vitamin A, IU
7779
*
213 Lactose
1466
337 Lycopene
5047
*
214 Maltose
1453
338 Lutein + zeaxanthin
5024
287 Galactose
1339
323 Vitamin E (alpha5439
209 Starch
984
tocopherol) *
301 Calcium, Ca *
8108
573 Vitamin E, added *
4425
*
303 Iron, Fe
8317
341 Tocopherol, beta
1659
304 Magnesium, Mg *
7737
342 Tocopherol, gamma
1653
*
305 Phosphorus, P
7847
343 Tocopherol, delta
1637
*
306 Potassium, K
8006
344 Tocotrienol, alpha
1261
*
307 Sodium, Na
8380
345 Tocotrienol, beta
1277
*
309 Zinc, Zn
7719
346 Tocotrienol, gamma
1267
*
312 Copper, Cu
7225
347 Tocotrienol, delta
1265
315 Manganese, Mn
6354
328 Vitamin D (D2 + D3) *
5133
*
317 Selenium, Se
6706
325 Vitamin D2
70
(ergocalciferol)
313 Fluoride, F
564
326 Vitamin D3
1626
401 Vitamin C, total ascorbic
7685
(cholecalciferol)
acid *
324 Vitamin D
5131
404 Thiamin *
7743
*
430 Vitamin K (phylloquinone) 4957
405 Riboflavin
7765
*
*
406 Niacin
7741
429 Dihydrophylloquinone
1333
410 Pantothenic acid
6337
*
428 Menaquinone-4
497
415 Vitamin B-6
7479
*
606 Fatty acids, total
8123
417 Folate, total
7330
*
*
saturated
431 Folic acid
6646
607 4:0
5390
9
Nutr.
Nutrient
No.
608 6:0
609 8:0 *
610 10:0 *
611 12:0
696 13:0
612 14:0
652 15:0
613 16:0 *
653 17:0
614 18:0 *
615 20:0
624 22:0
654 24:0
monounsaturated *
625 14:1
697 15:1
626 16:1 undifferentiated *
673 16:1 c
662 16:1 t
687 17:1
674 18:1 c
663 18:1 t
859 18:1-11t (18:1t n-7)
628 20:1
676 22:1 c
664 22:1 t
671 24:1 c
polyunsaturated *
675 18:2 n-6 c,c
670 18:2 CLAs
669 18:2 t,t
666 18:2 i
665 18:2 t not further defined
Number
of Foods
5422
5654
6041
6297
268
6666
2100
6876
2306
6864
2393
1927
1773
7762
Nutr.
Nutrient
No.
851 18:3 n-3 c,c,c (ALA)
685 18:3 n-6 c,c,c
856 18:3i
627 18:4
672 20:2 n-6 c,c
689 20:3 undifferentiated
852 20:3 n-3
853 20:3 n-6
620 20:4 undifferentiated
855 20:4 n-6
629 20:5 n-3 (EPA) *
857 21:5
858 22:4
631 22:5 n-3 (DPA) *
621 22:6 n-3 (DHA) *
605 Fatty acids, total trans
693 Fatty acids, total transmonoenoic
695 Fatty acids, total transpolyenoic
601 Cholesterol *
636 Phytosterols
638 Stigmasterol
639 Campesterol
641 Beta-sitosterol
501 Tryptophan
502 Threonine
503 Isoleucine
504 Leucine
505 Lysine
506 Methionine
507 Cystine
508 Phenylalanine
509 Tyrosine
510 Valine
511 Arginine
512 Histidine
513 Alanine
2289
1680
6637
951
833
2004
6892
144
1448
152
6042
5480
751
635
969
7770
6909
1391
1046
212
61
918
10
Number
of Foods
6812
1565
1253
263
5407
2078
1901
634
834
6056
7
5493
119
807
5449
5451
2975
1419
1170
8101
510
131
130
131
4959
5003
5007
5006
5020
5019
4929
5003
4973
5007
4993
5000
4949
Nutr.
Number
Nutr.
Number
Nutrient
Nutrient
No.
of Foods
No.
of Foods
514 Aspartic acid
4952
221 Alcohol, ethyl *
5185
515 Glutamic acid
4952
262 Caffeine *
4978
*
516 Glycine
4949
263 Theobromine
4940
517 Proline
4940
518 Serine
4950
521 Hydroxyproline
1361
*Indicates the 65 nutrients included in the USDA Food and Nutrient Database for
Dietary Studies (FNDDS).
Nutrients included in the Abbreviated file (p. 38).

In general, levels of fortified nutrients are the values calculated by the manufacturer or
by NDL, based on the Nutrition Labeling and Education Act (NLEA) label declaration of
% Daily Value (DV) (CFR, Title 21, Pt. 101) (U.S. Food and Drug Administration
Department of Health and Human Services, 2012). Such values represent the minimum
nutrient level expected in the product. If analytical values were used to estimate levels
of added nutrients, a number is present in the sample count field for these nutrients.
Nutrient Retention and Food Yield. When nutrient data for prepared or cooked
products are unavailable or incomplete, nutrient values are calculated from comparable
raw items or by recipe. When values are calculated in a recipe or from the raw item,
appropriate nutrient retention (USDA, 2007) and food yield factors (Matthews and
Garrison, 1975) are applied to reflect the effects of food preparation on food weights
and nutrient content. To obtain the content of nutrient per 100 g of cooked food, the
nutrient content per 100 g of raw food is multiplied by the nutrient retention factor and,
where appropriate, adjustments are made for fat and moisture gains and losses.
Nutrient retention factors are based on data from USDA research contracts, research
reported in the literature, and USDA publications. Most retention factors were calculated
by the True Retention Method (%TR) (Murphy et al., 1975). This method, as shown
below, accounts for the loss or gain of moisture and the loss of nutrients due to heat or
other food preparation methods:
%TR = (Nc*Gc) / (Nr*Gr) * 100
Where
TR = true retention
Nc = nutrient content per g of cooked food,
Gc = g of cooked food,
Nr = nutrient content per g of raw food, and
Gr = g of food before cooking.
11
Proximates. The term proximate component refers to those macronutrients that include
water (moisture), protein, total lipid (fat), total carbohydrate, and ash. To be included in
the database, a nutrient profile must have values for the proximate components and at
least one other nutrient.
Protein. The values for protein were calculated from the amount of total nitrogen (N) in
the food, using the specific conversion factors recommended by Jones (1941) for most
food items. The analytical methods used to determine the nitrogen content of foods are
AOAC 968.06 (4.2.04), 992.15 (39.1.16), and 990.03 (combustion); and 991.20
(Kjeldahl) (AOAC, 2010). The specific factor applied to each food item is provided in the
N_Factor field in the Food Description file. The general factor of 6.25 is used to
calculate protein in items that do not have a specific factor. When the protein content of
a multi-ingredient food (e.g., beef stew) is calculated using the recipe program of the
NDBS the specific nitrogen to protein conversion factors are applied at the ingredient
level. Therefore, the N-factor field will remain empty. When the manufacturer calculates
protein the N-factor field will also be empty.
Protein values for chocolate, cocoa, coffee, mushrooms, and yeast were adjusted for
non-protein nitrogenous material (Merrill and Watt, 1973). The adjusted protein
conversion factors used to calculate protein for these items are as follows:
chocolate and cocoa
coffee
mushrooms
yeast
4.74
5.3
4.38
5.7
When these items are used as ingredients, such as chocolate in chocolate milk or yeast
in bread, only their protein nitrogen content was used to determine their contribution to
the calculated protein and amino acid content of the food. Protein calculated from total
nitrogen, which may contain non-protein nitrogen, was used in determining
carbohydrate by difference. This unadjusted protein value is not given in the Nutrient
Data file for SR26; rather, it was previously included as a footnote in printed sections of
Agriculture Handbook 8.
For soybeans, nitrogen values were multiplied by a factor of 5.71 (Jones, 1941) to
calculate protein. The soybean industry, however, uses 6.25 to calculate protein. To
convert these values divide the proteins value by 5.71, and then multiply the resulting
value by 6.25. It will also be necessary to adjust the value for carbohydrate by
difference (Nutr. No. 205).
Total Lipid. The total lipid (fat) content of most foods obtained through NFNAP are
determined by gravimetric methods, including acid hydrolysis (AOAC 922.06, 925.12,
989.05, or 954.02) and extraction methods using a mixed solvent system of chloroform
and methanol (AOAC 983.25 or Folch et al.). Older values may have been obtained by
ether extraction (AOAC 920.39, 933.05, or 960.39). Total lipid determined by extraction
is reported as Nutrient No. 204. It is sometimes referred to as crude fat and includes
12
the weight of all lipid components, including glycerol, soluble in the solvent system.
Nutrient No. 204 may not be identical to the fat level declared on food labels under the
NLEA, where fat is expressed as the amount of triglyceride that would produce the
analytically determined amount of lipid fatty acids and does not include other lipid
components not soluble in the solvent system. The term NLEA fat is commonly
referred to as total fatty acids expressed as triglycerides.
Ash. The ash content of foods is determined by gravimeteric methods (AOAC 923.03,
942.05, or 945.46).
Moisture. The moisture (or water) content of foods is determined by vacuum oven
(AOAC 934.01, 934.06, 964.22) or forced air (AOAC 950.46).
Carbohydrate. Carbohydrate, when present, is determined as the difference between
100 and the sum of the percentages of water, protein, total lipid (fat), ash, and, when
present, alcohol. Total carbohydrate values include total dietary fiber. Available
carbohydrate, which is used in some countries, can be calculated if desired by the user,
by subtracting the sum of the percentages of water, protein, total lipid (fat), ash, total
dietary fiber, and, when present, alcohol from 100. Carbohydrate in beer and wine is
determined by methods 979.06 (27.1.21) and 985.10 (28.1.18) of AOAC International
(AOAC, 2010), respectively. Total dietary fiber content is determined by enzymaticgravimetric methods 985.29 or 991.43 of the AOAC (2010). Total sugars is the term
used for the sum of the individual monosaccharides (galactose, glucose, and fructose)
and disaccharides (sucrose, lactose, and maltose). Analytical data for individual sugars
obtained through NFNAP were determined by liquid chromatography (AOAC 982.14).
Earlier values were also determined using AOAC methods (2010), with either highperformance liquid chromatography (HPLC) or gas-liquid chromatography (GLC). When
analytical data for total sugars are unavailable for items in the FNDDS, values are
imputed or obtained from manufacturers and trade associations. Starch is analyzed
using the AOAC method 966.11 (2010) or by a polarometric method (The Feedings
Stuffs Regulations 1982). Because the analyses of total dietary fiber, total sugars, and
starch are performed separately and reflect the analytical variability inherent to the
measurement process, the sum of these carbohydrate fractions may not equal the
carbohydrate-by-difference value.
Food Energy. Food energy is expressed in kilocalories (kcal) and kilojoules (kJ). One
kcal equals 4.184 kJ. The data represent physiologically available energy, which is the
energy value remaining after digestive and urinary losses are deducted from gross
energy. Energy values, with the exception of multi-ingredient processed foods, are
based on the Atwater system for determining energy values. Derivation of the Atwater
calorie factors is discussed in Agriculture Handbook 74 (Merrill and Watt, 1973). For
multi-ingredient processed foods, kilocalorie values (source codes 8 or 9; for more
information on source codes, see p. 34) generally reflect industry practices (as
permitted by NLEA) of calculating kilocalories as 4, 4, or 9 kilocalories per gram of
protein, carbohydrate, and fat, respectively, or as 4, 4, or 9 kilocalories per gram of
13
protein, carbohydrate minus insoluble fiber, and fat. The latter method is often used for
high-fiber foods.
Calorie factors for protein, fat, and carbohydrates are included in the Food Description
file. For foods containing alcohol, a factor of 6.93 is used to calculate kilocalories per
gram of alcohol (Merrill and Watt, 1973). No calorie factors are given for items prepared
using the recipe program of the NDBS. Instead, total kilocalories for these items equal
the sums of the kilocalories contributed by each ingredient after adjustment for changes
in yield, as appropriate. For multi-ingredient processed foods, if the kilocalories
calculated by the manufacturer are reported, no calorie factors are given.
Calorie factors for fructose and sorbitol, not available in the Atwater system, are derived
from the work of Livesay and Marinos (1988). Calorie factors for coffee and tea are
estimated from those for seeds and vegetables, respectively.
Minerals. Minerals included in the database are calcium, iron, magnesium, phosphorus,
potassium, sodium, zinc, copper, manganese, selenium, and fluoride. Levels of
minerals for most foods are determined by methods of the AOAC (2010). Calcium, iron,
magnesium, phosphorus, sodium, potassium, zinc, copper, and manganese are usually
determined by inductively coupled plasma emission spectrophotometry (AOAC 984.27)
or, except for phosphorus, by atomic absorption (AOAC 985.35) with phosphorus
determined colorimetrically by AOAC 2.019, 2.095 and 7.098.
Analytical data for selenium were published earlier by USDA (1992) and were
determined by the modified selenium hydride and fluorometric methods. Selenium
values for foods analyzed between 1998 and 2008 for NFNAP are determined by either
the modified selenium hydride (AOAC 986.15) or stable isotope dilution gas
chromatography-mass spectrometry (Reamer and Veillon, 1981) methods. The
selenium content of plants, in particular cereal grains, is strongly influenced by the
quantity of biologically available selenium in the soil in which the plants grow, that is, by
their geographical origin (Kubota and Allaway, 1972). The values given are national
averages and should be used with caution when levels of selenium in locally grown
foods are of interest or concern.
Beginning with SR19 (2006), Values for fluoride, previously released in the USDA
National Fluoride Database of Selected Beverages and Foods, Release 2 (USDA,
2005), are included in SR. Other analyzed values in the Fluoride Database, including
regional values, are not included in SR. Samples are analyzed using a fluoride ionspecific electrode, direct read method (VanWinkle, 1995) for clear liquids and a microdiffusion method (VanWinkle, 1995) for other food samples. As with selenium, the
values for fluoride are national averages and should be used with caution when levels of
fluoride in locally produced foods and beverages are of interest or concern.
Vitamins. Vitamins included in the database are ascorbic acid (vitamin C), thiamin,
riboflavin, niacin, pantothenic acid, vitamin B6, vitamin B12, added vitamin B12, folate,
total choline and betaine, vitamin A (individual carotenoids, and retinol), vitamin E
14
(tocopherols and tocotrienols), added vitamin E, vitamin K (phylloquinone,

dihydrophylloquinone and menaquinone-4), and vitamin D (D2 and D3).
Ascorbic acid. In the current database system, nearly all data for ascorbic acid listed
under Nutrient No. 401, total ascorbic acid, have been determined by the
microfluorometric method (AOAC 967.22). Older values which have not been updated
are primarily for reduced ascorbic acid and were determined by the dichloroindophenol
method (AOAC 967.21)
Thiamin, Riboflavin, and Niacin. Thiamin is determined chemically by the fluorometric
method (AOAC 942.23). Fluorometric (AOAC 970.65) or microbiological (AOAC 940.33)
methods are used to measure riboflavin. Niacin is determined by microbiological
methods (AOAC 944.13). The values for niacin are for preformed niacin only and do not
include the niacin contributed by tryptophan, a niacin precursor. The term niacin
equivalent applies to the potential niacin value; that is, to the sum of the preformed
niacin and the amount that could be derived from tryptophan (the mean value of 60 mg
tryptophan is considered equivalent to 1 mg niacin (IOM, 1998)). Although not included
in SR, niacin equivalents can be estimated for those foods where amino acids are
given:
mg Niacin equivalents = mg niacin + (mg tryptophan / 60)
Pantothenic acid, Vitamins B6, and B12. Pantothenic acid (AOAC 945.74 or 992.07),
vitamin B6 (AOAC 961.15), and vitamin B12 (AOAC 952.20) are determined by
microbiological methods. Vitamin B12 is found intrinsically in foods of animal origin or
those containing some ingredient of animal origin, e.g., cake that contains eggs or milk.
For foods that contain only plant products, the value for vitamin B12 is assumed to be
zero. Some reports contain values for vitamin B12 in certain fermented foods (soy sauce
and miso). It is believed that this B12 is synthesized not by the microorganisms
responsible for the fermentation of the food, but rather by other contaminating
microorganisms. Therefore, one should not consider these foods to be a consistent
source of vitamin B12 (Liem et al., 1977) and these values are not included in the
database.
The Dietary Reference Intakes (DRI) report on vitamin B12 recommended that people
older than 50 years meet their Recommended Dietary Allowances (RDA) mainly by
consuming foods fortified with vitamin B12 or a vitamin B12-containing supplement (IOM,
1998). Since vitamin B12 added as a fortificant may provide a significant source of the
vitamin in the diet, a nutrient number (#578) for added vitamin B12 has been added to
the database. In this release, there are about 260 foods fortified with vitamin B12. The
vast majority are breakfast cereals, infant formulas, and plant-based meat substitutes.
For these foods, the value for total vitamin B12 is used for added vitamin B12. Only a
few cereals containing a milk ingredient would contain any intrinsic vitamin B12. Milkbased infant formulas should contain intrinsic vitamin B12. However, infants are not the
population of concern for intake of fortified vitamin B12. Plant-based meat substitutes
should not contain intrinsic vitamin B12.
15
Folate. Values are reported for folic acid (Nutr. No. 431), food folate (Nutr. No. 432), and
total folate reported in g (Nutr. No. 417) and as dietary folate equivalents (DFEs) (Nutr.
No. 435). These varied folate forms are included and defined as described in the DRI
report on folate (IOM, 1998). RDAs for folate are expressed in DFEs, which take into
account the greater bioavailability of synthetic folic acid compared with naturally
occurring food folate.
To calculate DFEs for any single food, it is necessary to have separate values for
naturally occurring food folate and added synthetic folic acid in that item.
g DFE = g food folate + (1.7 * g folic acid)
Folate values for foods analyzed through NFNAP are generated using the trienzyme
microbiological procedure (Martin et al., 1990). For a small number of foods, total folate
was determined as the sum of one or more individual folate vitamers
(5-methyltetrahydrofolate, 10-formyl folic acid, 5-formyltetrahydrofolic acid, and
tetrahydrofolic acid); these are indicated in the footnotes. Microbiological methods
measure g total folate; for enriched foods, folic acid and food folate are not
distinguished from each other. Therefore, to be able to calculate DFE, multi-ingredient
enriched foods are analyzed by an additional microbiological procedure without
enzymes to estimate the amount of added folic acid (Chun et al., 2006). Food folate is
then calculated by difference.
The addition of folic acid to enriched cereal-grain products subject to standards of
identity began in the United States on January 1, 1998 (CFR, Title 21, Pts. 136B137).
These products include flour, cornmeal and grits, farina, rice, macaroni, noodles, bread,
rolls, and buns. Folic acid may continue to be added (with some restrictions on
amounts) to breakfast cereals, infant formulas, medical foods, food for special dietary
use, and meal replacement products.
For unenriched foods, food folate would be equivalent to total folate since folic acid
(pteroylmonoglutamic acid) occurs rarely in foods. Therefore, the same value with its
number of data points and standard error, if present, is used for total folate and food
folate. The folic acid value is assumed to be zero.
For enriched cereal-grain products with standards of identity (flour, cornmeal and grits,
farina, rice, macaroni, noodles, bread, rolls, and buns), the folic acid value is calculated
by subtracting the analytical folate value before fortification from the analytical value for
the fortified product.
Enriched ready-to-eat (RTE) cereals have generally included folic acid fortification for
over 25 years. Therefore, food folate values (before fortification) were not readily
available for these products. Food folate was estimated by means of the NDBS
formulation program for a variety of high-consumption cereals. Mean folate values were
calculated for categories of RTE cereals based on grain content. Added folic acid was
16
then calculated by subtracting estimated food folate from the total folate content.
Generally, food folate values represent a small proportion of the total folate in the
fortified products.
Choline. Beginning with SR19 (2006), total choline and betaine values from the USDA
Database for the Choline Content of Common Foods, Release 2 (USDA, 2008) have
been incorporated into SR. In some cases, newer values have been incorporated into
SR and these supersede the values in the Special Interest Database for choline.
Values for the individual metabolites have not been added to SR, but are available in
the USDA Database for the Choline Content of Common Foods.
For analysis, choline compounds are extracted, partitioned into organic and aqueous
phases using methanol and chloroform, and analyzed directly by liquid chromatographyelectrospray ionization-isotope dilution mass spectrometry (LC-ESI-IDMS) (Koc et al.,
2002). Samples are analyzed for betaine and these choline-contributing compounds:
free choline (Cho), glycerophosphocholine (GPC), phosphocholine (Pcho),
phosphatidylcholine (Ptdcho), and sphingomyelin (SM).
Because there are metabolic pathways for the interconversion of Cho, GPC, Pcho,
PtdCho, and SM (Zeisel et al., 1994), total choline content is calculated as the sum of
these choline-contributing metabolites. Betaine values are not included in the
calculation of total choline since the conversion of choline to betaine is irreversible
(Zeisel et al., 2003).
Vitamin A. Beginning with SR15 (2002) values for vitamin A in g of retinol activity
equivalents (RAEs) and g of retinol are reported. At the same time, values in g of
retinol equivalents (REs) were dropped from the database.
This change responded to new reference values for vitamin A in the DRI report issued
by the Institute of Medicine of the National Academies (IOM, 2001). The report
recommended changing the factors used for calculating vitamin A activity from the
individual provitamin A carotenoids and introduced RAE as a new unit for expressing
vitamin A activity. One g RAE is equivalent to 1 g of all-trans-retinol, 12 g of alltrans--carotene, or 24 g of other provitamin A carotenoids. The RAE conversion
factors are based on studies showing that the conversion of provitamin A carotenoids to
retinol was only half as great as previously thought.
Vitamin A is also reported in international units (IU), and will continue to be reported
because it is still the unit used for nutrition labeling in the U.S. One IU is equivalent to
0.3 g retinol, 0.6 g -carotene, or 1.2 g other provitamin-A carotenoids (NAS/NRC,
1989) and thus over-estimates bioavailabilty.
Individual carotenoids (-carotene, -carotene, -cryptoxanthin, lycopene, and
lutein+zeaxanthin) are reported. The analytical data are from NFNAP, generated using
HPLC methodology (AOAC 941.15 or Craft, 2001). Most analytical systems do not
separate lutein and zeaxanthin, so these carotenoids are shown combined. These
17
values supersede those in Holden et al., 1999. Vitamin A activity values in RAE and IU
were calculated from the content of individual carotenoids (-carotene, -carotene, and
-cryptoxanthin) using the appropriate factors. For food items used in the FNDDS,
carotenoid values are imputed if analytical data are not available. For many of these
items data are only available for vitamin A in IU. The variability in carotenoid levels due
to cultivar, season, growing area, etc., as well as rounding within the NDBS, increases
the difficulty in matching the calculated vitamin A activity values from imputed individual
carotenoids to the existing IU values. As a result, the vitamin A IU value agrees within
15 IU of the value calculated from individual carotenoids.
When individual carotenoids are not reported for plant foods (i.e. fruits, vegetables,
legumes, nuts, cereal grains, and spices and herbs), g RAE are calculated by dividing
the IU value by 20. In foods of animal origin, such as eggs, beef, pork, poultry, lamb,
veal, game, and fish (except for some organ meats and dairy), all of the vitamin A
activity is contributed by retinol. For these foods, where analytical data are not available,
g RAE and g of retinol are calculated by dividing the IU value by 3.33.
In foods that contain both retinol and provitamin A carotenoids, the amount of each of
these components must be known to calculate RAE. Previously, most of the vitamin A
data in the database were received as IU. Therefore, the amounts of the provitamin A
carotenoids and retinol were then estimated from the ingredients. Once the components
had been estimated, g RAE were calculated as (IU from carotenoids/20) + (IU from
retinol/3.33). Micrograms of retinol were calculated as IU from retinol/3.33.
Vitamin D Due to considerable public health interest in vitamin D, a multi-year project
was undertaken by NDL to expand and update the relatively small existing dataset of
vitamin D values in SR. Much of the original data for vitamin D had been published
earlier in USDAs Provisional Table (PT-108) (Weihrauch and Tamaki, 1991), with
values for fortified foods updated as needed with data received from the food industry.
Earlier data collected between 1999 and 2008 utilized AOAC methods 982.29 or
992.26.
The availability of vitamin D data for foods permitting subsequent dietary intake
assessment is expected be a useful tool in investigating dietary requirements of vitamin
D in vulnerable groups, one of the specific research recommendations of the 2005
Dietary Guidelines Committee (DGAC. 2004). An Institute of Medicine Committee to
Review Dietary Reference Intakes for Vitamin D and Calcium was convened in 2009 to
assess current relevant data and revise, as appropriate, the DRIs for vitamin D and
calcium. Their report was issued in 2011 (IOM).
Before foods could be analyzed for vitamin D for inclusion in SR, analytical methodology
had to be developed that could be used for a variety of food matrices (Byrdwell, 2008).
Although a single method is not required for USDA-sponsored analyses, all participating
laboratories must demonstrate that their analysis of quality control materials falls within
an acceptable range of values. For vitamin D, all methods involved extraction with
solvent(s), cleanup steps, and quantification by HPLC or by HPLC and LC/MS. In the
18
absence of certified quality control materials for vitamin D, NDL, in collaboration with
Virginia Tech, developed five matrix-specific materials, one of which was sent with
every batch of foods to be analyzed. The materials were: vitamin D3 fortified fluid milk, a
vitamin D3 fortified multigrain ready-to-eat cereal, orange juice fortified with calcium and
vitamin D3, pasteurized process cheese fortified with vitamin D3, and canned red
salmon, a natural source of D3 (Phillips et al. 2008). Vitamin D may also be present as
25-hydroxycholecalciferol in some foods such as fish, meat, and poultry. At this point
the analytical methodology used to determine this metabolite of vitamin D has not been
sufficiently validated; when work on this validation is completed 25hydroxycholecalciferol values will be provided in future releases of SR.
Once an improved method of analysis was developed (Byrdwell, 2008), and the
laboratories certified, a selection of foods, representing natural vitamin D sources and
fortified sources, were chosen for sampling and analysis under the NFNAP (Haytowitz
et al. 2008). Analyses have been completed for raw eggs and the following fortified
products: fluid milk at 4 fat levels, reduced fat chocolate milk, fruit yogurt, and orange
juice. Current analytical values for fish are based on limited analyses; additional
samples are being analyzed and values will be updated in future SR releases. Vitamin
D analyses have also been completed for selected cuts/pieces of chicken, pork, and
beef. These data have been determined by a new LC/MS/MS method (Huang and
Winters, 2011).
Cholecalciferol (vitamin D3; Nutr. No. 326) is the form naturally occurring in animal
products and the form most commonly added to fortified foods. Ergocalciferol (vitamin
D2; Nutr. No. 325) is the form found in plants and is sometimes added to fortified foods,
such as soy milk. In SR26, vitamin D (Nutr. No. 328) is defined as the sum of vitamin
D2 and vitamin D3.
Vitamin D values in SR26 are provided in both micrograms (g) and International Units
(IU) to support both the analytical unit (g) and the unit (IU) that is currently used in
nutrient labeling of foods in the U.S. The biological activity of vitamin D is given as 40
IU/g. Where available, specific isomers of vitamin D are reported only in g.
Calculations for vitamin D in SR include:
Vitamin D, g (Nutr. No. 328) = vitamin D2, g + vitamin D3, g
Vitamin D, IU (Nutr. No. 324) = vitamin D, g x 40
Vitamin D values in g (Nutr. No. 328) are provided for all items in SR26 used to create
the FNDDS.
In some cases, it was possible to identify food groups for which the foods do not provide
or only contain trace amounts of vitamin D. Values for those foods were set to zero.
For example, except for mushrooms, plant foods are not expected to contain any
appreciable levels of vitamin D. In order to provide vitamin D estimates for the rest of
the foods provided to create the FNDDS, data for other foods have been taken from the
scientific literature or from other food composition databases, calculated from industry19
declared % DV fortification levels, determined by formulation/recipe techniques, or

estimated by other USDA imputation methods.
Fluid milk available at the retail level is fortified. The dairy industry provided guidance
that most dairy products used as ingredients in formulated (commercial multi-ingredient)
food, are not likely to be fortified with vitamin D. Likewise, margarine used in
commercial products is generally not vitamin D-fortified; a relatively low percentage of
vitamin D-fortified margarines and spreads are available in the retail market. For
ingredients that could be fortified at the retail level, but generally are not fortified at the
food processing level, two related profiles are available in SR one with added vitamin
D and one without. When estimates were calculated for formulated foods, the
unfortified profile was used. For home-prepared foods, such as pudding prepared with
milk, the fortified ingredient(s) was selected for use in the recipe calculation of vitamin
D. In the case of margarine, a market-share blend of fortified and unfortified product
was used.
For some retail products, such as yogurt, there is considerable brand-to-brand
difference in vitamin D fortification practices. One brand or line of products may be
fortified with vitamin D, whereas another brand may not. Both types are included in the
database. The market changes quickly and consumers concerned about vitamin D
intake should always confirm vitamin D content by checking the product label.
Vitamin E. The DRI report (IOM, 2000) defines vitamin E as the naturally occurring form
(RRR--tocopherol) and three synthetic forms of -tocopherol. Since the release of
SR16-1 (2003), NDL has reported vitamin E as mg of -tocopherol (Nutr. No. 323) in
accordance with the DRI report. Analytical values for tocopherols found in the database
are determined by gas-liquid chromatography (GLC) or high-performance liquid
chromatography (HPLC; Ye et al., 2000). Although , , and -tocopherol do not
contribute to vitamin E activity, they are included in the database when analytical data
are available and starting with SR26 (2013) data on -, , , and -tocotrienol have also
been included.
In the 2000 DRI report, a revised factor was recommended for calculation of the
milligram amounts of -tocopherol contributed by synthetic forms of vitamin E, since all
rac--tocopherol contains 2R-stereoisomeric and 2S-stereoisomeric forms in equal
amounts. Vitamin E activity is limited to the 2R-stereoisomeric forms of -tocopherol to
establish recommended intakes (IOM, 2000).
However, the unit for vitamin E required by the NLEA is IU and is based on the 1968
RDA definitions for vitamin E (CFR, Title 21, Pt. 101) (U.S. Food and Drug
AdministrationDepartment of Health and Human Services, 2004).
When NDL receives vitamin E data from the food industry expressed as IU, the values
are converted to mg amounts based on the conversions of vitamin E in IU to mg as
defined by the DRI report:
20
One mg of -tocopherol = IU of the all rac--tocopherol compound 0.45; and

One mg of -tocopherol = IU of the RRR--tocopherol compound 0.67.
The basis of the vitamin E tolerable upper intake level (UL), another important reference
value defined in the DRI report, was established using all forms of supplemental tocopherol (IOM, 2000). Although the 2S-stereoisomers do not contribute to dietary
requirements for vitamin E (IOM, 2000), they do contribute to the total intake relative to
the UL. Starting with SR18 (2005), added vitamin E (Nutr. No. 573) was added to the
database. In this release, there are about 140 food items that have values for added
vitamin E greater than 0. For the majority of these food items, the form added is all rac-tocopherol; these values should be multiplied by 2 to relate intakes of this form to the
UL. Items that are fortified with RRR--tocopherol are identified by a footnote and the
added vitamin E value can be used directly to estimate its contribution to the UL.
Vitamin K. Much of the data for vitamin K has been generated under NFNAP and
supersedes the values in the USDA Provisional Table (PT-104) (Weihrauch and Chatra,
1994). Vitamin K is extracted with hexane, purified with solid phase extraction using
silica columns, and quantitated using HPLC with chemical reduction and fluorescence
detection. Losses are corrected using vitamin K1(25) as the internal standard (Booth et al.
1994). Starting with SR23 (2010), in addition to data on vitamin K1 (Nutr. No. 430), data
on dihydrophylloquinone (Nutr. No.429) and menaquinone-4 (Nutr. No. 428) are also
released. Dihydrophylloquinone is created during the commercial hydrogenation of
plant oils. Menaquinone-4 is formed from vitamin K1 and/or the synthetic form of vitamin
K found in animal feed, and is found primarily in meats and meat products.
Lipid Components. Fatty acids are expressed as the actual quantity of fatty acid in g
per 100 g of food and do not represent fatty acids as triglycerides. Historically, most
fatty acid data were obtained as the percentage of fatty acid methyl esters and
determined by GLC analyses (AOAC 996.06). These data were converted to g fatty acid
per 100 g total lipid using lipid conversion factors and then to g fatty acid per 100 g
edible portion of food using the total lipid content. Details of the derivation of lipid
conversion factors were published by Weihrauch et al., 1977.
In the redesigned NDBS, fatty acid data may be imported in a variety of units and
converted within the system. No conversions are required if data are received as g fatty
acid per 100 g edible portion of food. Data received as fatty acid esters and as
triglycerides are converted to fatty acids using Sheppard conversion factors. Sheppard
conversion factors are based on the molecular weights of the specific fatty acid and its
corresponding esters (butyl or methyl) and triglyceride (Sheppard, 1992). When fatty
acid data are received as percentages of fatty acid methyl esters, methyl esters are
converted to fatty acids using Sheppard conversion factors and then multiplied by total
lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. Occasionally,
total lipid values are available from a variety of data sources, but individual fatty acids
are available from fewer sources. In those cases, it may be necessary to normalize the
individual fatty acids to the mean fat value of the food item. In the case of normalized
fatty acids, the sum of the individual fatty acids will equal the mean fat value multiplied
21
by the Weihrauch (1977) lipid conversion factor for that food item. No statistics of
variability are reported for normalized fatty acids.
Individual Fatty Acids. The basic format for describing individual fatty acids is that the
number before the colon indicates the number of carbon atoms in the fatty acid chain,
and the number after the colon indicates the number of double bonds. For unsaturated
fatty acids, additional nutrient numbers have been added to accommodate the reporting
of many specific positional and geometric isomers. Of the specific isomers, there are
two basic classifications considered: omega double bond position and cis/trans
configuration of double bonds.
Omega-3 (n-3) and omega-6 (n-6) isomers are denoted in shorthand nomenclature as
n-3 and n-6. The n- number indicates the position of the first double bond from the
methyl end of the carbon chain. The letter c or t indicates whether the bond is cis or
trans. For polyunsaturated fatty acids, cis and trans configurations at successive double
bonds may be indicated. For example, linoleic acid is an 18 carbon omega-6 fatty acid
with 2 double bonds, both in cis configuration. When data are isomer specific, linoleic
acid is described as 18:2 n-6 c,c. Other isomers of 18:2, for which nutrient numbers
have now been assigned, include 18:2 c,t; 18:2 t,c; 18:2 t,t; 18:2 t not further defined;
and 18:2 i. 18:2 i is not a single isomer but includes isomers other than 18:2 n-6 c,c with
peaks that cannot be easily differentiated in the particular food item. Systematic and
common names for fatty acids are given in Table 2.
Table 2 is provided for the convenience of users in attaching common names or
systematic names to fatty acids in this database. Though individual fatty acids are more
specific than in past releases, it is not possible to include every possible geometric and
positional isomer. Where specific isomers exist for a fatty acid, the common name of the
most typical isomer is listed for the undifferentiated fatty acid and an asterisk (*)
designates the specific isomer by that name. For example, the most typical isomer for
18:1 is oleic. Thus, the specific isomer by that name, 18:1 c, is designated in Table 2 as
oleic.
Table 2.Systematic and Common Names for Fatty Acids
Fatty acid
Systematic name
Common name of
most typical isomer
Saturated fatty acids
4:0
butanoic
butyric
6:0
hexanoic
caproic
8:0
octanoic
caprylic
10:0
decanoic
capric
12:0
dodecanoic
lauric
13:0
tridecanoic
14:0
tetradecanoic
myristic
15:0
pentadecanoic
16:0
hexadecanoic
palmitic
22
Nutrient
number
607
608
609
610
611
696
612
652
613
Fatty acid
Systematic name
17:0
18:0
20:0
22:0
24:0
Monounsaturated fatty acids
14:1
15:1
16:1 undifferentiated
16:1 cis
16:1 trans
17:1
18:1 cis
18:1 trans
20:1
22:1 cis
22:1 trans
24:1 cis
Polyunsaturated fatty acids
18:2 trans not further
defined
18:2 i (mixed isomers)
18:2 n-6 cis, cis
18:2 trans, trans
18:2 conjugated linoleic
acid (CLAs)
18:3 n-3 cis, cis, cis
18:3 n-6 cis, cis, cis
18:3 trans (other isomers)
18:3 i (mixed isomers)
18:4
20:2 n-6 cis, cis
20:3 n-3
20:3 n-6
20:4 n-6
20:5 n-3
21:5
heptadecanoic
octadecanoic
eicosanoic
docosanoic
tetracosanoic
Common name of
most typical isomer
margaric
stearic
arachidic
behenic
lignoceric
Nutrient
number
653
614
615
624
654
myristoleic
625
697
626
673*
662
687
617
674*
663
628
630
676*
664
671
tetradecenoic
pentadecenoic
hexadecenoic
palmitoleic
heptadecenoic
octadecenoic
oleic
eicosenoic
docosenoic
gadoleic
erucic
cis-tetracosenoic
nervonic
octadecadienoic
linoleic
618
665
666
675*
669
670
octadecatrienoic
linolenic
alpha-linolenic
gamma-linolenic
octadecatetraenoic
eicosadienoic
eicosatrienoic
parinaric
eicosatetraenoic
arachidonic
eicosapentaenoic (EPA)
timnodonic
23
619
851*
685
856
866
627
672
689
852
853
620
855
629
857
Fatty acid
Systematic name
Common name of
Nutrient
most typical isomer number
22:4
858
22:5 n-3
docosapentaenoic (DPA) clupanodonic
631
22:6 n-3
docosahexaenoic (DHA)
621
* Designates the specific isomer associated with the common name; the typical isomer
is listed for the undifferentiated fatty acid.
Fatty acid totals. Only a small portion of the fatty acid data received for release in SR26
contains specific positional and geometric isomers. Therefore, it has been necessary to
maintain the usual nutrient numbers corresponding to fatty acids with no further
differentiation other than carbon length and number of double bonds. To aid users of
our data, specific isomers are always summed to provide a total value for the
undifferentiated fatty acid. For example, mean values for the specific isomers of 18:2
are summed to provide a mean for 18:2 undifferentiated (Nutrient No. 618). Other fatty
acid totals provided are (1) the sum of saturated, monounsaturated, and
polyunsaturated fatty acids and (2) the sum of trans-monoenoic, the sum of transpolyenoic, and the sum of all trans fatty acids.
Values for total saturated, monounsaturated, and polyunsaturated fatty acids may
include individual fatty acids not reported; therefore, the sum of their values may exceed
the sum of the individual fatty acids. In rare cases, the sum of the individual fatty acids
may exceed the sum of the values given for the total saturated fatty acids (SFA),
monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA). These
differences are generally caused by rounding and should be relatively small.
For multi-ingredient processed brand-name foods, industry data are often available for
fatty acid classes (SFA, MUFA, and PUFA) but are lacking for individual fatty acids. In
these cases, individual fatty acids are calculated from the fatty acids of the individually
listed ingredients and normalized to the total fat level. A best-fit approximation has been
made to fatty acid classes, but unavoidably, calculated sums of individual fatty acid
totals do not always match industry data for fatty acid classes. Zero values for individual
fatty acids should be understood to mean that trace amounts may be present. When g
fatty acids per 100 g of total lipid are converted to g fatty acids per 100 g of food, values
of less than 0.0005 are rounded to 0.
Cholesterol. Cholesterol values are generated primarily by gas liquid chromatographic
procedures (AOAC 994.10). Recent meat data has been determined by a GC method
without derivitization (Dinh et al. 2008). It is assumed that cholesterol is present only in
foods of animal origin and foods containing at least one ingredient of animal origin (for
example, cake that contains eggs). For mixtures containing ingredients derived from
animal products, the cholesterol value may be calculated from the value for those
ingredients. For foods that contain only plant products, the value for cholesterol is
assumed to be zero.
24
Plant sterols. Data on plant sterols (campesterol, stigmasterol, and -sitosterol) are
obtained by gas-chromatographic procedures (AOAC 967.18) and summed to calculate
total phytosterols (Nutr. No. 636). Plant sterols for a number of nuts, seeds,
mushrooms, and other food items were determined by a gas-chromatographic method
developed by Phillips et al. (2005) which includes an acid hydrolysis step. These data
include additional sterols such as ergosterol or delta-5-avenasterol and various stanols
plus some minor sterols that are not disseminated in SR. When available, data on
these phytosterols are provided in a footnote for the specific food item. In these cases,
Nutrient No. 636, total phytosterols, is not disseminated for these food items.
Amino Acids. Amino acid data for a class or species of food are aggregated to yield a
set of values that serve as the pattern for calculating the amino acid profile of other
similar foods. The amino acid values for the pattern are expressed on a per-gram-ofnitrogen basis. Amino acids are extracted in three groupstryptophan, sulfur-containing
amino acids (methionine and cystine), and all others. Tryptophan is determined by
alkaline hydrolysis/HPLC (AOAC 988.15), methionine and cystine by performic
oxidation/HPLC (AOAC 994.12) and all others by acid hydrolysis/HPLC (AOAC
982.30). Hydroxyproline in meats has been determined using a colorimetric method
(AOAC 990.26 ). The amino acid patterns and the total nitrogen content are used to
calculate the levels of individual amino acids per 100 g of food, using the following
formula:
AAf = (AAn*Vp )/Nf
Where:
AAf = amino acid content per 100 g of food,
AAn = amino acid content per g of nitrogen,
Vp = protein content of food, and
Nf = nitrogen factor.
For foods processed in the NDBS since SR14 (2001), the number of observations used
in developing an amino acid pattern will be released only with the pattern. The amino
acid profiles calculated from these patterns will show the number of data points to be
zero. In the past, the number of data points appeared only for the food item for which
the amino acid pattern was developed, not on other foods that used the same pattern. It
referred to the number of observations used in developing the amino acid pattern for
that food.
If amino acid values are presented for an item with more than one protein-containing
ingredient, the values may be calculated on a per-gram-of-nitrogen basis from the
amino acid patterns of the various protein-containing ingredients. Then the amino acid
contents for an item on the 100-g basis are calculated as the sum of the amino acids in
each protein-containing ingredient multiplied by total nitrogen in the item. The number of
data points for these values is given as zero.
25
Weights and Measures

Information is provided on household measures for food items (for example, 1 cup, 1
tablespoon, 1 fruit, 1 leg). Weights are given for edible material without refuse, that is,
the weight of an apple without the core or stem, or a chicken leg without the bone, and
so forth. The Weight file contains the gram weights and measure descriptions for each
food item. This file can be used to calculate nutrient values for food portions from the
values provided per 100 g of food. The following formula is used to calculate the nutrient
content per household measure:
N = (V*W)/100
Where:
N = nutrient value per household measure,
V = nutrient value per 100 g (Nutr_Val in the Nutrient Data file), and
W = g weight of portion (Gm_Wgt in the Weight file).
The Weight file can be used to produce reports showing the household measure and
nutrient values calculated for that portion. The weights are derived from published
sources, industry files, studies conducted by USDA (Adams, 1975; Fulton et al., 1977),
and the weights and measures used in the FNDDS (2012). However, weight
information is not available for all food items in the database. Though special efforts
have been made to provide representative values, weights and measures obtained from
different sources vary considerably for some foods. The format of this file is described
on p. 36.
Footnotes
Footnotes are provided for a few items where information about food description,
weights and measures, or nutrient values could not be accommodated in existing fields.
For example, if citric acid is added to a juice drink, this is indicated in the footnote. The
format of this file is described on p. 36.
Sources of Data
The Sources of Data file (previously called References) was first added with SR14
(2001). The name of the file and fields reflect the fact that not all sources are journals or
published literature, but also include the results of unpublished data from USDAsponsored research and from research sponsored by others either separately or in
collaboration with USDA. It contains data sources for the nutrient values and links to an
identification number on each nutrient record. Since some of the data in this release
were carried forward from SR13 (1999), nutrient-specific source documentation is not
electronically available. As new data for these foods are generated and as additional
documentation is entered into the new NDBS, data source information will increase in
future releases. The format of this file is described on p. 37.
26
A file, the Sources of Data Link file, is provided to allow users to establish a relationship
between the Sources of Data file and the Nutrient Data file. This lets the user identify
specific sources of data for each nutrient value. For example, the user can use these
files to determine the dates associated with source documents for a particular data
value. These files can also be used to determine values obtained from a particular data
source, for example where NFNAP data is used in the database. The format of this file
is described on p.37.
Explanation of File Formats

The data appear in two different organizational formats. One is a relational format of
four principal and six support files making up the database. The relational format is
complete and contains all food, nutrient, and related data. The other is a flat abbreviated
file with all the food items, but fewer nutrients, and not all of the other related
information. The abbreviated file does not include values for starch, individual sugars,
fluoride, betaine, vitamin D2 or D3, added vitamin E, added vitamin B12, alcohol,
caffeine, theobromine, phytosterols, individual amino acids, or individual fatty acids. See
p. 38 for more information on this file.
Relational Files
The four principal database files are the Food Description file, Nutrient Data file, Gram
Weight file, and Footnote file. The six support files are the Nutrient Definition file, Food
Group Description file, Source Code file, Data Derivation Code Description file, Sources
of Data file, and Sources of Data Link file. Table 3 shows the number of records in each
file. In a relational database, these files can be linked together in a variety of
combinations to produce queries and generate reports. Figure 1 provides a diagram of
the relationships between files and their key fields.
The relational files are provided in both ASCII (ISO/IEC 8859-1) format and a Microsoft
Access 2003 database. Tables 4 through 13 describe the formats of these files.
Information on the relationships that can be made among these files is also given.
Fields that always contain data and fields that can be left blank or null are identified in
the blank column; N indicates a field that is always filled; Y indicates a field that may
be left blank (null) (Tables 4-13). An asterisk (*) indicates primary key(s) for the file.
Though keys are not identified for the ASCII files, the file descriptions show where keys
are used to sort and manage records within the NDBS. When importing these files into
a database management system, if keys are to be identified for the files, it is important
to use the keys listed here, particularly with the Nutrient Data file, which uses two.
27
Table 3. Number of Records in Principal and Support Files

File name
Principal files
Food Description (p. 29)
Nutrient Data (p. 32)
Weight (p. 36)
Footnote (p. 36)
Support files
Food Group Description (p. 31)
LanguaL Factor (p. 31)
LanguaL Factors Description (p. 31)
Nutrient Definition (p. 34)
Source Code (p. 34)
Data Derivation Description (p. 35)
Sources of Data (p. 37)
Sources of Data Link (p. 37)
Table name
Number
of records
FOOD_DES
NUT_DATA
WEIGHT
FOOTNOTE
8,463
632,894
15,137
541
FD_GROUP
LANGUAL
LANGDESC
NUTR_DEF
SRC_CD
DERIV_CD
25
38,804
774
150
10
55
DATA_SRC
DATSRCLN
570
213,653
ASCII files are delimited. All fields are separated by carets (^) and text fields are
surrounded by tildes (~). A double caret (^^) or two carets and two tildes (~~) appear
when a field is null or blank. Format descriptions include the name of each field, its type
[N = numeric with width and number of decimals (w.d) or A = alphanumeric], and
maximum record length. The actual length in the data files may be less and most likely
will change in later releases. Values will be padded with trailing zeroes when imported
into various software packages, depending on the formats used.
28
Figure 1. Relationships among files in the USDA National Nutrient Database for
Standard Reference *
Food Description File
Food Group Description File
NDB No.
Food Group Code
Food Group Code
Nutrient Definition File

Nutrient No.
Footnote File
NDB No.
Source Code File

Source Code
Nutrient Data File

NDB No.
Nutrient No.
Source Code
Derivation Code
Data Derivation File

Data Derivation Code
Sources of Data Link File
NDB No,
DataSrc ID
Gram Weight File

NDB No.
Sources of Data File

DataSrc ID
LanguaL Factor File
NDB No
Factor Code
LanguaL Factors Description File

Factor Code
* Underlined items denote key fields.

Food Description File (file name = FOOD_DES). This file (Table 4) contains long and
short descriptions and food group designators for 8,463 food items, along with common
names, manufacturer name, scientific name, percentage and description of refuse, and
factors used for calculating protein and kilocalories, if applicable. Items used in the
FNDDS are also identified by value of Y in the Survey field.
Links to the Food Group Description file by the FdGrp_Cd field

Links to the Nutrient Data file by the NDB_No field
Links to the Weight file by the NDB_No field
Links to the Footnote file by the NDB_No field
Links to the LanguaL Factor file by the NDB_No field
29
Table 4.Food Description File Format

Field name
Type
Blank
Description
NDB_No
A 5*
5-digit Nutrient Databank number that uniquely

identifies a food item. If this field is defined as
numeric, the leading zero will be lost.
FdGrp_Cd
A4
4-digit code indicating food group to which a food

item belongs.
Long_Desc
A 200
200-character description of food item.
Shrt_Desc
A 60
60-character abbreviated description of food item.

Generated from the 200-character description using
abbreviations in Appendix A. If short description is
longer than 60 characters, additional abbreviations
are made.
ComName
A 100
Other names commonly used to describe a food,

including local or regional names for various foods,
for example, soda or pop for carbonated
beverages.
ManufacName
A 65
Indicates the company that manufactured the

product, when appropriate.
Survey
A1
Indicates if the food item is used in the USDA Food

and Nutrient Database for Dietary Studies (FNDDS)
and thus has a complete nutrient profile for the 65
FNDDS nutrients.
Ref_desc
A 135
Description of inedible parts of a food item (refuse),

such as seeds or bone.
Refuse
N2
Percentage of refuse.
SciName
A 65
Scientific name of the food item. Given for the least

processed form of the food (usually raw), if
applicable.
N_Factor
N 4.2
Factor for converting nitrogen to protein (see p. 12).
Pro_Factor
N 4.2
Factor for calculating calories from protein (see p.

13).
Fat_Factor
N 4.2
Factor for calculating calories from fat (see p. 13).
CHO_Factor
N 4.2
Factor for calculating calories from carbohydrate

(see p. 13).
30
* Primary key for the Food Description file.

Food Group Description File (file name = FD_GROUP). This file (Table 5) is a
support file to the Food Description file and contains a list of food groups used in SR26
and their descriptions.
Links to the Food Description file by FdGrp_Cd
Table 5.Food Group Description File Format

Field name
Type
Blank
Description
FdGrp_Cd
A 4*
4-digit code identifying a food group. Only the first 2

digits are currently assigned. In the future, the last 2
digits may be used. Codes may not be consecutive.
FdGrp_Desc A 60
N
Name of food group.
* Primary key for the Food Group Description file.
LanguaL Factor File (File name = LANGUAL). This file (Table 6) is a support file to the
Food Description file and contains the factors from the LanguaL Thesaurus used to
code a particular food.
Links to the Food Description file by the NDB_No field

Links to LanguaL Factors Description file by the Factor_Code field
Table 6.LanguaL Factor File Format

Field name
Type
Blank
Description
NDB_No
A 5*
5-digit Nutrient Databank number that uniquely

identifies a food item. If this field is defined as
numeric, the leading zero will be lost.
Factor_Code A 5*
N
The LanguaL factor from the Thesaurus
* Primary key for the LanguaL Factor file.
LanguaL Factors Description File (File name = LANGDESC). This file (Table 7) is a
support file to the LanguaL Factor file and contains the descriptions for only those
factors used in coding the selected food items codes in this release of SR.
Links to the LanguaL Factor File by the Factor_Code field
31
Table 7.LanguaL Factors Description File Format

Field name
Type
Blank Description
Factor_Code A 5*
N
The LanguaL factor from the Thesaurus. Only those
codes used to factor the foods contained in the
LanguaL Factor file are included in this file
Description
A 140
N
The description of the LanguaL Factor Code from the
thesaurus
* Primary key for the LanguaL Factor Description file.
Nutrient Data File (file name = NUT_DATA). This file (Table 8) contains the nutrient
values and information about the values, including expanded statistical information.
Links to the Food Description file by NDB_No.

Links to the Food Description file by Ref_NDB_No.
Links to the Weight file by NDB_No.
Links to the Footnote file by NDB_No and when applicable, Nutr_No.
Links to the Nutrient Definition file by Nutr_No.
Links to the Source Code file by Src_Cd
Links to the Derivation Code file by Deriv_Cd
Table 8.Nutrient Data File Format

Field name
Type
Blank Description
NDB_No
A 5*
5-digit Nutrient Databank number.
Nutr_No
A 3*
Unique 3-digit identifier code for a nutrient.
Nutr_Val
N 10.3
Amount in 100 grams, edible portion .
Num_Data_Pts N 5.0
Number of data points (previously called Sample_Ct)

is the number of analyses used to calculate the
nutrient value. If the number of data points is 0, the
value was calculated or imputed.
Std_Error
N 8.3
Standard error of the mean. Null if cannot be

calculated. The standard error is also not given if the
number of data points is less than three.
Src_Cd
A2
Code indicating type of data.
Deriv_Cd
A4
Data Derivation Code giving specific information on

how the value is determined
32
Field name
Type
Blank Description
Ref_NDB_No
A5
NDB number of the item used to calculate a missing

value. Populated only for items added or updated
starting with SR14.
Add_Nutr_Mark A 1
Indicates a vitamin or mineral added for fortification

or enrichment. This field is populated for ready-to-eat
breakfast cereals and many brand-name hot cereals
in food group 8.
Num_Studies
N2
Number of studies.
Min
N 10.3
Minimum value.
Max
N 10.3
Maximum value.
DF
N4
Degrees of freedom.
Low_EB
N 10.3
Lower 95% error bound.
Up_EB
N 10.3
Upper 95% error bound.
Stat_cmt
A 10
Statistical comments. See definitions below.
AddMod_Date
A10
Indicates when a value was either added to the

database or last modified.
CC
A1
Confidence Code indicating data quality, based on

evaluation of sample plan, sample handling,
analytical method, analytical quality control, and
number of samples analyzed. Not included in this
release, but is planned for future releases.
* Primary keys for the Nutrient Data file.
Nutrient values have been rounded to a specified number of decimal places for each
nutrient. Number of decimal places is listed in the Nutrient Definition file.
Definitions of each statistical comment included in the Nutrient Data table follow:
1. The displayed summary statistics were computed from data containing some lessthan values. Less-than, trace, and not-detected values were calculated.
2. The displayed degrees of freedom were computed using Satterthwaites
approximation (Korz and Johnson, 1988).
3. The procedure used to estimate the reliability of the generic mean requires that the
data associated with each study be a simple random sample from all the products
associated with the given data source (for example, manufacturer, variety, cultivar,
and species).
33
4. For this nutrient, one or more data sources had only one observation. Therefore, the
standard errors, degrees of freedom, and error bounds were computed from the
between-group standard deviation of the weighted groups having only one
observation.
Nutrient Definition File (file name = NUTR_DEF). This file (Table 9) is a support file to
the Nutrient Data file. It provides the 3-digit nutrient code, unit of measure, INFOODS
tagname, and description.
Links to the Nutrient Data file by Nutr_No.
Table 9.Nutrient Definition File Format

Field
name
Type Blank Description
Nutr_No
A 3*
Units
A7
Units of measure (mg, g, g, and so on).
Tagname
A 20
International Network of Food Data Systems (INFOODS)

Tagnames. A unique abbreviation for a nutrient/food
component developed by INFOODS to aid in the
interchange of data.
NutrDesc
A 60
Name of nutrient/food component.
Num_Dec
A1
Number of decimal places to which a nutrient value is

rounded.
SR_Order N 6
Used to sort nutrient records in the same order as various

reports produced from SR.
* Primary key for the Nutrient Definition file.
INFOODS, 2012.
Source Code File (file name = SRC_CD). This file (Table 10) contains codes indicating
the type of data (analytical, calculated, assumed zero, and so on) in the Nutrient Data
file. To improve the usability of the database and to provide values for the FNDDS, NDL
staff imputed nutrient values for a number of proximate components, total dietary fiber,
total sugar, and vitamin and mineral values.
Links to the Nutrient Data file by Src_Cd
34
Table 10.Source Code File Format

Field name
Type
Blank
Description
Src_Cd
A 2*
2-digit code.
SrcCd_Desc
A 60
Description of source code that identifies the type of

nutrient data.
* Primary key for the Source Code file.
Data Derivation Code Description File (file name = DERIV_CD). This file (Table 11)
provides information on how the nutrient values were determined. The file contains the
derivation codes and their descriptions.
Links to the Nutrient Data file by Deriv_Cd
Table 11.Data Derivation Code File Format

Field name
Type
Blank
Deriv_Cd
A 4*
Deriv_Desc
A 120
Description
Derivation Code.
Description of derivation code giving specific

information on how the value was determined.
* Primary key for the Data Derivation Code file.
For example, the data derivation code that indicates how -tocopherol (Nutrient No.
323) in Emu, fan fillet, raw (NDB. No. 05623) was calculated is BFSN. The breakdown
of the code is as follows:
B = based on another form of the food or a similar food;
F = concentration adjustment used;
S = solids, the specific concentration adjustment used; and
N = retention factors not used
The Ref_NDB_No is 05621 Emu, ground, raw. This means that the analytical
-tocopherol value in the total solids of emu, ground, raw is used to calculate the tocopherol in the total solids of emu, fan fillet, raw.
Nt = (Ns*Ss)/St
where
Nt = the nutrient content of the target item,
Ns = the nutrient content of the source item,
For NDB No. 05621, -tocopherol = 0.24 mg/100 g
Ss = the total solids content of the source item, and
For NDB No. 05621, solids = 27.13 g/100 g
St = the total solids content of the target item.
For NDB No. 05623, solids = 2538 g/100 g
35
So, using this formula for the above example:

Nt = (0.24 25.38)/27.13 = 0.22 mg/100 g -tocopherol in Emu, fan fillet, raw
Only items that were imputed starting with SR14 (2001) will have both derivation codes
and reference NDB numbers. Other items that have been imputed outside the NDBS
will have data derivation codes, but the Ref_NDB_No field will be blank.
Weight File (file name = WEIGHT). This file (Table 12) contains the weight in grams of
a number of common measures for each food item.
Links to Food Description file by NDB_No.

Links to Nutrient Data file by NDB_No.
Table 12. Weight File Format

Field name
Type Blank
Description
NDB_No
A 5*
Seq
A 2*
Sequence number.
Amount
N 5.3
Unit modifier (for example, 1 in 1 cup).
Msre_Desc
A 84
Description (for example, cup, diced, and 1-inch

pieces).
Gm_Wgt
N 7.1
Gram weight.
Num_Data_Pts
N3
Number of data points.
Std_Dev
N 7.3
Y
* Primary key for the Weight file.
Standard deviation.
Footnote File (file name = FOOTNOTE). This file (Table 13) contains additional
information about the food item, household weight, and nutrient value.
Links to the Food Description file by NDB_No.

Links to the Nutrient Data file by NDB_No and when applicable, Nutr_No.
Links to the Nutrient Definition file by Nutr_No, when applicable.
36
Table 13.Footnote File Format

Field
Type Blank Description
name
NDB_No
A5
Footnt_No
A4
Sequence number. If a given footnote applies to more than

one nutrient number, the same footnote number is used.
As a result, this file cannot be indexed.
Footnt_Typ A 1
Type of footnote:
D = footnote adding information to the food
description;
M = footnote adding information to measure description;
N = footnote providing additional information on a nutrient
value. If the Footnt_typ = N, the Nutr_No will also be filled
in.
Nutr_No
A3
Unique 3-digit identifier code for a nutrient to which

footnote applies.
Footnt_Txt
A 200
Footnote text.
Sources of Data Link File (file name = DATSRCLN). This file (Table 14) is used to link
the Nutrient Data file with the Sources of Data table. It is needed to resolve the many-tomany relationship between the two tables.
Links to the Nutrient Data file by NDB No. and Nutr_No.

Links to the Nutrient Definition file by Nutr_No
Links to the Sources of Data file by DataSrc_ID.
Table 14.Sources of Data Link File Format

Field name
Type
Blank
Description
NDB_No
A 5*
Nutr_No
A 3*
DataSrc_ID
A 6*
N
Unique ID identifying the reference/source.
* Primary key for the Sources of Data Link file.
Sources of Data File (file name = DATA_SRC). This file (Table 15) provides a citation
to the DataSrc_ID in the Sources of Data Link file.
Links to Nutrient Data file by NDB No. through the Sources of Data Link file
37
Table 15.Sources of Data File Format

Field name
Type
Blank Description
DataSrc_ID
A 6*
Unique number identifying the reference/source.
Authors
A 255
List of authors for a journal article or name of

sponsoring organization for other documents.
Title
A 255
Title of article or name of document, such as a report

from a company or trade association.
Year
A4
Year article or document was published.
Journal
A 135
Name of the journal in which the article was

published.
Vol_City
A 16
Volume number for journal articles, books, or reports;

city where sponsoring organization is located.
Issue_State
A5
Issue number for journal article; State where the

sponsoring organization is located.
Start_Page
A5
Starting page number of article/document.
End_Page
A5
Y
Ending page number of article/document.
* Primary key for the Sources of Data file.
Abbreviated File
The Abbreviated file (file name = ABBREV) is available in ASCII format and as a
Microsoft Excel spreadsheet. It contains all the food items found in the relational
database, but with fewer nutrients and other related information. The abbreviated file
does not include values for starch, fluoride, betaine, vitamin D2 and D3, added vitamin E,
added vitamin B12, alcohol, caffeine, theobromine, phytosterols, individual amino acids,
individual fatty acids, or sugars. Table 16 lists all the nutrients included in the
abbreviated file. Starting with SR22 (2009), Vitamin D in g and IU was added to the
Abbreviated file. The ASCII file (Table 16) is in delimited format. Fields are separated by
a caret (^) and text fields are surrounded by tildes (~). Data refer to 100 g of the edible
portion of the food item. Decimal points are included in the fields. Missing values are
denoted by the null value of two consecutive carets (^^) or two carets and two tildes
(~~). The file is sorted in ascending order by the NDB number. Two common measures
are provided, which are the first two common measures in the Weight file for each NDB
number. To obtain values per one of the common measures, multiply the value in the
desired nutrient field by the value in the desired common measure field and divide by
100. For example, to calculate the amount of fat in 1 tablespoon of butter (NDB No.
01001),
38
VH=(N*CM)/100
where:
VH = the nutrient content per the desired common measure
N = the nutrient content per 100 g
For NDB No. 01001, fat = 81.11 g/100 g
CM = grams of the common measure
For NDB No. 01001, 1 tablespoon = 14.2 g
So using this formula for the above example:
VH = (81.11*14.2)/100 = 11.52 g fat in 1 tablespoon of butter
This file is a flat file and is provided for those users who do not need a relational
database. It contains the information in one record per food item and is suitable for
importing into a spreadsheet. The data file has been imported into a Microsoft Excel
2003 spreadsheet for users of that application. Users of other software applications can
import either the Microsoft Excel 2003 spreadsheet or the ASCII files. If additional
information is needed, this file can be linked to the other SR files by the NDB number.
Table 16.Abbreviated File Format
Field name
Type
Description
NDB_No.
A 5*
Shrt_Desc
A 60
Water
N 10.2
Water (g/100 g)
Energ_Kcal
N 10
Food energy (kcal/100 g)
Protein
N 10.2
Protein (g/100 g)
Lipid_Tot
N 10.2
Total lipid (fat)(g/100 g)
Ash
N 10.2
Ash (g/100 g)
Carbohydrt
N 10.2
Carbohydrate, by difference (g/100 g)
Fiber_TD
N 10.1
Total dietary fiber (g/100 g)
Sugar_Tot
N 10.2
Total sugars (g/100 g)
Calcium
N 10
Calcium (mg/100 g)
Iron
N 10.2
Iron (mg/100 g)
Magnesium
N 10
Magnesium (mg/100 g)
Phosphorus
N 10
Phosphorus (mg/100 g)
Potassium
N 10
Potassium (mg/100 g)
Sodium
N 10
Sodium (mg/100 g)
39
Field name
Type
Description
Zinc
N 10.2
Zinc (mg/100 g)
Copper
N 10.3
Copper (mg/100 g)
Manganese
N 10.3
Manganese (mg/100 g)
Selenium
N 10.1
Selenium (g/100 g)
Vit_C
N 10.1
Vitamin C (mg/100 g)
Thiamin
N 10.3
Thiamin (mg/100 g)
Riboflavin
N 10.3
Riboflavin (mg/100 g)
Niacin
N 10.3
Niacin (mg/100 g)
Panto_acid
N 10.3
Pantothenic acid (mg/100 g)
Vit_B6
N 10.3
Vitamin B6 (mg/100 g)
Folate_Tot
N 10
Folate, total (g/100 g)
Folic_acid
N 10
Folic acid (g/100 g)
Food_Folate
N 10
Food folate (g/100 g)
Folate_DFE
N 10
Folate (g dietary folate equivalents/100 g)
Choline_Tot
N 10
Choline, total (mg/100 g)
Vit_B12
N 10.2
Vitamin B12 (g/100 g)
Vit_A_IU
N 10
Vitamin A (IU/100 g)
Vit_A_RAE
N 10
Vitamin A (g retinol activity equivalents/100g)
Retinol
N 10
Retinol (g/100 g)
Alpha_Carot
N 10
Alpha-carotene (g/100 g)
Beta_Carot
N 10
Beta-carotene (g/100 g)
Beta_Crypt
N 10
Beta-cryptoxanthin (g/100 g)
Lycopene
N 10
Lycopene (g/100 g)
Lut+Zea
N 10
Lutein+zeazanthin (g/100 g)
Vit_E
N 10.2
Vitamin E (alpha-tocopherol) (mg/100 g)
Vit_D_mcg
N 10.1
Vitamin D (g/100 g)
Vit_D_IU
N 10
Vitamin D (IU/100 g)
Vit_K
N 10.1
Vitamin K (phylloquinone) (g/100 g)
FA_Sat
N 10.3
Saturated fatty acid (g/100 g)
FA_Mono
N 10.3
Monounsaturated fatty acids (g/100 g)
FA_Poly
N 10.3
Polyunsaturated fatty acids (g/100 g)

40
Field name
Type
Description
Cholestrl
N 10.3
Cholesterol (mg/100 g)
GmWt_1
N 9.2
First household weight for this item from the

Weight file.
GmWt_Desc1
A 120
Description of household weight number 1.
GmWt_2
N 9.2
Second household weight for this item from the

Weight file.
GmWt_Desc2
A 120
Description of household weight number 2.
Refuse_Pct
N2
Percent refuse.
* Primary key for the Abbreviated file.
For a 200-character description and other descriptive information, link to the Food
Description file.
For the complete list and description of the measure, link to the Weight file.
For a description of refuse, link to the Food Description file.
Update Files
The update files contain changes made between SR25 (2012) and SR26 (2013).
Update files in ASCII are provided for those users who reformatted previous releases
for their systems and wish to do their own updates. If a release earlier than SR25 is
used, it is necessary to first obtain the update files for that release through SR25,
update the database to SR25, and then use the update files provided with SR26. The
earlier update files are available on NDLs web site:
http://www.ars.usda.gov/nutrientdata.
New data added to SR26 are given in the following files:
ADD_FOOD for descriptions of the new items (385 records),
ADD_NUTR for added nutrient data (45,782 records),
ADD_WGT for added weight and measure data (1,206 records),
ADD_FTNT for added footnotes (26 records),
ADD_NDEF for added nutrient definitions (4 records),
ADD_DERV for added derivation codes.
These files are in the same formats as the Food Description file, the Nutrient Data file,
the Weight file, the Footnote file, the Nutrient Definition file, and the Data Derivation
Code file.
Six files contain changes made since SR25 (2012):
CHG_FOOD contains records with changes in the descriptive information for a food
item (382 records).
41
CHG_NUTR contains changes to the following fields: nutrient values, standard

errors, number of data points, source code, and data derivation code (17.236
records).
CHG_WGT cont5ins records with changes to the gram weights or measure
information (2,562 records). This file contains a larger than usual number of
changes as the rank order was changed for many food items in order to display
more meaningful household weights in the nutrient lists which have been integrated
into the online search program.
CHG_FTNT contains records with changes to footnotes (24 records).
CHG_NDEF contains records with changes to the nutrient definitions (2 records).
CHG_FDGP contains records with changes to the food group descriptions
(1 record).
If the values in any fields have changed, the entire record is included for that file. These
files are in the same format as the Food Description, Nutrient Data, Weight, Nutrient
Definition, and Food Group files.
Four files contain records that were deleted since SR25 (2012):
DEL_FOOD file (Table 17) lists those food items that were deleted from the
database (117 records).
DEL_NUTR file (Table 18) lists those nutrient values that were removed from the
database (8,247 records).
DEL_WGT contains any gram weights that were removed (233 records). These
records are in the same format as the Weight file (Table 12).
DEL_FTNT contains any footnotes that were removed from the database (Table 19).
Starting with SR19, if a given footnote applied to more than one nutrient number, the
same footnote number can be used. When these footnote numbers are updated, the
extra footnotes are deleted (10 records).
Table 17.Foods Deleted Format
Field name
Type
Blank
NDB_No
A 5*
Description
Unique 5-digit number identifying deleted item.
Shrt_Desc
A 60
N
* Primary key for Foods Deleted file.
Table 18. Nutrients Deleted Format
Field name Type Blank Description
NDB_No
A 5*
Unique 5-digit number identifying the item that

contains the deleted nutrient record.
Nutr_No
A3
N
Nutrient number of deleted record.
* Primary key for Nutrients Deleted file.
42
Table 19.Footnotes Deleted Format

Field name
Type
Blank
NDB_No
A 5*
Footnt_No
A4
Description
Unique 5-digit number identifying the item that
contains the deleted nutrient record.
Sequence number.
Footnt_Typ A 1
N
Type of footnote of deleted record.
* Primary key for Footnotes Deleted file.
Update files in ASCII are also provided for the Abbreviated file:
CHG_ABBR file contains records for food items where a food description,
household weight, refuse value, or nutrient value have been added, changed, or
deleted since SR24. This file is in the same format as the Abbreviated file (Table
16).
DEL_ABBR contains food items that have been removed from the database; it is in
the same format as DEL_FOOD.
ADD_ABBR contains food items added since SR24; it is also in the same format as
the Abbreviated file.
Summary
A number of food items have been added to the database using new data from NFNAP,
the food industry, and other sources. Other foods have had nutrient values updates. In
particular, the sodium content of those foods which are major contributors of sodium to
the dietprimarily commercially processed and restaurant foods has been targeted
for nutrient analysis. A number of food items, no longer on the market, such as certain
processed foods, have been removed. These are described in Specific Changes for
SR26 (p. 2). The next release, SR27, available during summer 2014, will contain
additional items and updates.
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Phillips, K.M., Ruggio, D.M., and Ashraf-Khorassani , M. 2005. Phytosterol composition
of nuts and seeds commonly consumed in the United States. Journal of Agricultural
and Food Chemistry 53(24): 9436-9445.
Phillips K.M., W.C. Byrdwell, J. Exler, J.M. Harnly, J.M. Holden, M.F. Holick, B.W.
Hollis, R.L. Horst, L.E. Lemar, K.Y. Patterson, M.T.Tarrago-Trani, and W.R. Wolf. 2008.
Development and validation of control materials for the measurement of vitamin D3 in
selected US foods. Journal of Food Composition and Analysis 21:527-534.
46
Reamer, D.C., and C. Veillon. 1981. Determination of selenium in biological materials

by stable isotope dilution gas chromatography-mass spectrometry. Analytical Chemistry
53(14):21662169.
Schakel, S.F., I.M. Buzzard, and S.E. Gebhardt. 1997. Procedures for estimating
nutrient values in food composition databases. Journal of Food Composition and
Analysis 10:102114.*
Sheppard, A.J. 1992. Lipid Manual: Methodology Suitable for Fatty acid-Cholesterol
Analysis. William C. Brown Publishers, Dubuque, IA.
U.S. Department of Agriculture, Agricultural Research Service. 1976. Composition of
Foods: Dairy and Egg products; raw, processed, prepared. Agriculture Handbook 81.
Foods: Spices and herbs; raw, processed, prepared. Agriculture Handbook 82.
Foods: Baby foods; raw, processed, prepared. Agriculture Handbook 83.
Foods: Fats and oils; raw, processed, prepared. Agriculture Handbook 84.
Foods: Poultry products; raw, processed, prepared. Agriculture Handbook 85.
U.S Department of Agriculture, Agricultural Research Service. 1980. Composition of
Foods Soups, sauces, and gravies; raw, processed, prepared. Agriculture Handbook
86.
Foods Sausages and luncheon meats; raw, processed, prepared. Agriculture Handbook
87.
Foods Breakfast cereals; raw, processed, prepared. Agriculture Handbook 88.
Foods Fruits and fruit juices; raw, processed, prepared. Agriculture Handbook 89.
Foods Pork products; raw, processed, prepared. Agriculture Handbook 810.
Foods Vegetables and vegetable products; raw, processed, prepared. Agriculture
Handbook 811.
47

Foods Nut and seed products; raw, processed, prepared. Agriculture Handbook 812.
Foods Beef products; raw, processed, prepared. Agriculture Handbook 813.
Foods Beverages; raw, processed, prepared. Agriculture Handbook 814.
Foods Finfish and shellfish products; raw, processed, prepared. Agriculture Handbook
815.
Foods Legumes and legume products; raw, processed, prepared. Agriculture Handbook
816.
Foods Lamb, veal, and game products; raw, processed, prepared. Agriculture
Handbook 817.
Foods Baked products; raw, processed, prepared. Agriculture Handbook 818.
Foods Snacks and sweets; raw, processed, prepared. Agriculture Handbook 819.
Foods Cereal grains and pasta; raw, processed, prepared. Agriculture Handbook 820.
Foods Fast foods; raw, processed, prepared. Agriculture Handbook 821.
Foods Raw, processed, prepared. Agriculture Handbook 8, 1989 Supplement.
48
U.S. Department of Agriculture, Agricultural Research Service. 1992. Provisional Table

on the Selenium Content of Foods. USDA, HNIS, PT109.
U.S. Department of Agriculture. 2007. USDA Table of Nutrient Retention Factors,
Release 6. Nutrient Data Laboratory Home Page at
http://www.ars.usda.gov/Main/docs.htm?docid=9448. (Accessed 5/6/2013)*
U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA Database
for the Choline Content of Common Foods, Release 2. Nutrient Data Laboratory web
site: http://www.ars.usda.gov/nutrientdata/choline. (Accessed 5/6/2013)*
U.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National
Fluoride Database of Selected Beverages and Foods - Release 2. Nutrient Data
Laboratory web site: http://www.ars.usda.gov/nutrientdata/fluoride. (Accessed
5/6/2013)*
U.S. Department of Agriculture, Agricultural Research Service. 2012. USDA Food and
Nutrient Database for Dietary Studies (release 5.0) [database]. Food Surveys Research
Group web site: http://www.ars.usda.gov/Services/docs.htm?docid=22370 (Accessed
5/6/2013)
U.S. Food and Drug Administration, Department of Health and Human Services. 2012.
Food Labeling. Code of Federal Regulations, Title 21, Pt. 101. U.S. Government
Printing Office web site:
http://www.gpo.gov/fdsys/browse/collectionCfr.action?collectionCode=CFR (Accessed
5/6/2013).
Van Winkle S, Levy S.M., Kiritsy M.C., Heilman J.R., Wefel J.S., Marshall T. 1995.
Water and formula fluoride concentrations: Significance for infants fed formula. Pediatric
Dentistry. 17(4):305-310.
Watt, B.K., and A.L. Merrill. 1963. Composition of Foods Raw, Processed, Prepared.
U.S. Department of Agriculture, Agriculture Handbook 8.
Weihrauch, J.L., and A.S. Chatra. 1994. Provisional Table on the Vitamin K Content of
Foods, Revised. USDA, HNIS, PT104.*
Weihrauch, J.L., L.P. Posati, B.A. Anderson, and J. Exler. 1977. Lipid conversion
factors for calculating fatty acid content of foods. Journal of the American Oil Chemists
Society 54:3640.
Weihrauch, J.L., and J. Tamaki. 1991. Provisional Table on the Vitamin D Content of
Foods. USDA, HNIS, PT108.*
49
Williams, J., Patterson, K., Howe, J. (Retired), Snyder, C., Boillot, K., Lofgren, P.,
Thompson, L., Luna, A., Nalawade, A., Douglass, L., Holden, J. 2009. Nutrient
Composition in Ground Pork using Regression Techniques (Poster). Institute of Food
Technologists Annual Meeting + Food Expo. Anaheim, CA. June 6-9, 2009,
http://www.ars.usda.gov/SP2UserFiles/Place/12354500/Articles/IFT09_GrdPork.pdf
(Accessed 5/6/2013) *
Ye, L., Landen, W.O., and Ronald R. Eitenmiller, R.R. 2000. Ye, Landen, Eitenmiller
Liquid Chromatographic Analysis of all-trans-Retinyl Palmitate, -Carotene, and Vitamin
E in Fortified Foods and the Extraction of Encapsulated and Nonencapsulated Retinyl
Palmitate. Journal of Agricultural and Food Chemistry. 48(9):4003-8.
Zeisel, S. H., and Blusztajn, J. K. 1994. Choline and human nutrition. Annual Reviews of
Nutrition. 14:269-296
Zeisel, S.H., Mar, M.H., Howe, J. C., Holden, J. M 2003. Concentrations of choline
containing compounds and betaine in common foods. Journal of Nutrition 133:13021307; Erratum. 2003. Journal of Nutrition. 133:2918-2919
_______________
* Available on NDLs web site: http://www.ars.usda.gov/nutrientdata
50
Notes on Foods
Introduction
The information contained in Notes on Foods was initially published in printed copies
of Agriculture Handbook No. 8 (AH-8), which were presented as individual sections by
food groups. In addition to a description of the tables and how nutrient values were
determined, each food group section included a portion, called Notes on Foods with
information specific to each food group. The information on the database, nutrient
values and formats has been published separately as the documentation accompanying
each release of the USDA National Nutrient Database for Standard Reference (SR;
NDL, 2013). At this time, Notes on Foods are included in this document for only some
of the sections previously available in the printed copies. It is anticipated that this
document will expand, as information for the remaining food groups is added.
Data are obtained from a variety of sources (Figure 2). These include the scientific
literature, data provided by food companies and trade associations, other government
agencies and USDA-sponsored contracts. In a number of cases, various trade
associations have worked with the Nutrient Data Laboratory (NDL) to design analytical
studies to obtain new data on various food items. These studies are described in
greater detail in their respective sections below. Since 1997, USDA-sponsored
contracts have been conducted under the aegis of the National Food and Nutrient
Analysis Program (NFNAP), which is described below.
Figure 2. Sources of data and NDL products

51
National Food and Nutrient Analysis Program

In 1997, the NDL, in cooperation with the National Heart Lung and Blood Institute and
other Institutes and Offices of the National Institutes of Health (NIH), instituted the
National Food and Nutrient Analysis Program. In 2005, The National Cancer Institute
took over the lead role in coordinating the program at NIH. The goals of NFNAP are to
improve the quantity and quality of data in the USDA National Nutrient Databank which
has resulted in annual updates of the USDA National Nutrient Database for Standard
Reference (NDL, 2011) and a number of Special Interest Databases: isoflavones (NDL,
2008), choline (NDL, 2004a), proanthocyanidins (NDL, 2004b), fluoride (NDL, 2005),
and flavonoids (NDL, 2013). To achieve these goals, five principle aims were
established:
1.
2.
3.
4.
5.
Identify and rank foods and nutrients for analysis

Evaluate existing data for foods and nutrients
Develop strategies for sampling
Process and analyze foods
Review and disseminate results
Since its inception in 1997, over 1,800 unique food items have been sampled and
analyzed under NFNAPsome more than once as products and formulations have
changed. To date, values for over 1,600 of these food items have been incorporated
into SR. The process of acquiring, evaluating, and disseminating food composition data
is continuous. At any time, new samples are being collected, prepared and analyzed
and data for samples already analyzed are being revised and processed through NDLs
Nutrient Data Bank System (NDBS). Details of these studies are described in specific
chapters on each food group, which follow this section. A number of trade associations
in the food industry, such as the National Cattlemans Beef Association, the National
Pork Board, the Produce for Better Health Foundation, the Mushroom Council, the
American Egg Board and others have worked with NDL to analyze food items in their
product category sectors, using protocols adapted as part of NFNAP. Details of each of
these studies are described in the specific chapter for each food group.
Identify Key Foods and critical nutrients for sampling and analysis
To identify and rank foods and nutrients for analysis, the Key Foods approach
(Haytowitz et al., 2000; Haytowitz et al., 2002) was used. Key Foods are those foods
which in aggregate contribute 75% of the nutrient intake for selected nutrients of public
health importance from the diet. The most current Key Foods list was generated using
weighted data for two-day food consumption data from the National Health and Nutrition
Examination Survey (NHANES) 2007-08 Data Files (NCHS, 2010) and food
composition data from SR22 (issued in 2009). For the current Key Foods list, targeted
nutrients (total fat, food energy, total sugar, total dietary fiber, calcium, iron, potassium,
sodium, -carotene, -tocopherol, vitamin C, vitamin B12, choline, cholesterol and
saturated fatty acids) were those identified in tohe Dietary Guidelines Advisory
52
Committee Report on the Dietary Guidelines for Americans, 2010 (DGAC, 2010) and
the Dietary Guidelines for Americans, 2010 (USDA & USDHHS, 2010) as shortfall
nutrients (limited in the diet) or nutrients of excess consumption, in particular those
associated with poor health outcomes. Other nutrients of concern such as trans fatty
acids were considered but not included in the Key Foods algorithm as only those
nutrients included in the Food and Nutrient Database for Dietary Surveys (FNDDS), 5.0
(USDA-ARS, 2012) can be used. The Key Foods approach has allowed NDL to
concentrate analytical resources on those foods that contribute significant amounts of
nutrients of public health interest to the diet.
Evaluate existing data for scientific quality
At the initiation of NFNAP in 1997, the food composition values in SR were reviewed for
scientific quality by NDL staff. Data for many of the foods in the database at that time
were found to be more than 10 years old, based on a limited number of values, lacking
in complete and accurate documentation, and including some samples of uncertain
origin. To assess the quality of existing data and to improve the level of documentation,
NDL scientists developed an expert system for evaluating data quality (Holden et al.,
2002; Holden et al., 2005). The expert system focuses on evaluation and
documentation of five data quality indicators: 1) sampling plan; 2) sample handling; 3)
number of samples analyzed; 4) analytical methodology; and 5) analytical quality
control. This system has been used in the production of a number of special interest
databases including isoflavones (NDL, 2008), choline (NDL, 2004a), proanthocyanidins
(NDL, 2004b), fluoride (NDL, 2005), and flavonoids (NDL, 2007). This process is used
to provide information on the data quality assessment for all of the analytical nutrient
profiles for foods in SR. Many of the food profiles in the database lacked some or all of
the data quality information. For these reasons, and to establish a core set of data of
known sampling, analytical methodology, and quality control, NDL determined that
comprehensive updates of the food items on the Key Foods list would be needed.
Devise and implement a probability-based sampling survey of U.S. foods
A probability-proportional-to-size (PPS) food sampling plan was developed by NDL staff
in collaboration with statisticians from the National Agricultural Statistics Service, USDA
(Pehrsson et al., 2000). This approach allows the development of nationally
representative data for a given food. The original NFNAP food product sampling design
was based on a stratified design including each of four regions across the 48
conterminous states of nearly equal in population size. A revised PPS sampling design
was developed with 2000 U.S. Census data (Perry et al., 2003) and was based on a
stratified three-stage design using 2001 Census Bureau projected state population sizes
and Census regions (U.S. Census Bureau, 2002). Forty-eight geographically dispersed
counties were selected at the first stage, supermarket outlets at the second stage, and
specific food products at the third stage. Subsets of these locations can be selected
according to the requirements of the specific food item and nutrients, weighing
variability vs. reliability. Multiples of these geographic locations can also be employed
for studies requiring more samples, i.e., where wide variability in a nutrient is expected
53
and/or existing data are limited or nonexistent. Fluoride, for example, is highly variable
in drinking water; in a national USDA study, drinking water was sampled in 144
locations and over two seasons (Pehrsson et al., 2006). Another consideration in
designing the sampling strategy was that fewer samples would be analyzed for lower
consumption foods as identified during the Key Foods process or for nutrients in foods
which were not significant contributors to the diet or present in low or trace
concentrations. Details of the sampling design are discussed in Perry et al. (2003). This
sampling plan will be updated in the future to use data from the 2010 U.S. Census.
Specific food products were selected according to a sampling approach based on
market share. For example, after examining the Key Foods list, it was determined that
pizza was a major contributor of many nutrients. Since both pizzas purchased from a
fast food pizza restaurant vs. those purchased frozen and heated and served at home
are commonly consumed, NDL undertook the analysis of both types. Several different
types (e.g., cheese, pepperoni, pepperoni and sausage, and meat/vegetable
combinations) and brands (e.g., major national brands and store brands) were
purchased in supermarkets as described above. Later, several different types (e.g.,
cheese, pepperoni, and deluxe) of fast food restaurant pizza from major national chains
were purchased from individual restaurants. For frozen pizzas, national composites of
each type and brand were prepared. For the fast food restaurant pizzas, four
composites of three randomly drawn samples of each type and brand were prepared.
Foods were purchased under contract by a USDA-directed professional product pickup
company using tested selection protocols in retail outlets. The foods were shipped to
the Food Analysis Laboratory Control Center (FALCC) at Virginia Tech in Blacksburg,
Virginia for sample preparation. Procedures were developed for sample unit receipt,
preparation, and storage which can be modified as needed for new food samples.
FALCC continuously develops protocols for homogenizing and compositing samples
based on instructions from NDL. FALCC also collects relevant weights and dissection
information for edible and non-edible portions as required, and documents processing
and preparation procedures. Processed samples are shipped to USDA-qualified
analytical laboratories for analysis as directed by NDL. Reserve and archive samples of
each food are maintained at FALCC.
The sampling plan can be modified to meet the requirements of a specific study of
specific nutrients or unique foods, e.g., the sampling of tap water in homes to determine
fluoride levels. With modifications, the sampling plan can be used for special population
groups located in geographically distinct areas (e.g., American Indians and Alaska
Natives on reservations, and Hispanic Americans (Perry et al. 2002)).
Analyze sampled foods under USDA-supervised laboratory contracts
NDL employs a two-step process for awarding contracts for analysis of foods. The first
step requires prospective contractors to submit a formal proposal. Prospective
contractors are asked to include a study plan in their proposal with detailed plans and
procedures for conducting the nutrient analysis of Key Foods, as well as identifying the
54
analytical methods and procedures they will use to complete each task. The description
of analytical methods includes sample handling and storage, extraction or digestion,
analysis, and quantification steps performed as part of the analysis. The laboratories
propose specific analytical methods, based on their expertise, which are examined by
NDL during the review of the proposals. A detailed discussion of day-to-day quality
control (QC) procedures is requested to facilitate the assessment of accuracy and
precision for the unknown samples. The commercial laboratory proposals are evaluated
by a panel consisting of NDL and other ARS staff members. The proposals are
reviewed and scored against criteria delineated in the Request for Proposals.
Those offerors whose proposals are deemed technically acceptable are sent check
samples by FALCC for analysis. These are Certified Reference Materials (CRMs)
procured from a variety of sources, both in the U.S. and at the global level. Nutrientspecific analytical results generated by offerors for these samples are evaluated against
acceptable ranges prepared by NDL. Offerors with the best written proposals and
analytical results on the check samples may be awarded a contract for specific
nutrients. Specific work orders under each contract are awarded such that contractors
will not be given analytical work for nutrients where results for the check samples were
outside the acceptable range.
Aliquots of each food composite are sent to the laboratories by FALCC for analysis
according to the work plans developed by NDL. The methods of analysis employed by
the various analytical laboratories are given in Table 20. Along with the samples,
FALCC includes a QC material, which is either a control composite developed at
FALCC or a CRM purchased from a certifying organization (Phillips et al., 2006). The
laboratories are required to provide the results of their in-house quality control runs with
the results for the analytical samples. The results from the laboratories are then
reviewed by a quality control committee comprised of NDL and FALCC staff. The QC
data for CRMs are compared to the certificate values for the material and the results for
control composites are compared to a database of all results obtained for the particular
control composites. Analytical data for food samples are compared to existing data for
that food or a similar food. Questions are referred to the laboratories, and, if necessary,
the analyses are repeated.
Table 20. Methods of analysis used by NFNAP laboratories
Nutrient
Protein (Nitrogen)
Total Fat
Technique
Combustion
Combustion
Combustion
Kjeldahl
Acid hydrolysis
Acid hydrolysis
Acid hydrolysis
Acid hydrolysis
Extraction
Methods Identification
AOAC 968.06 (4.2.04) Protein (Crude) in Animal Feed
AOAC 990.03 Protein (Crude) in Animal Feed
AOAC 992.15 (39.1.16) Crude Protein in Meat and Meat Products
Including Pet Foods
AOAC 991.20 Nitrogen (Total) in Milk
AOAC 989.05 (33.2.26) Fat in Milk, Mojo, Acid Hydrolysis
AOAC 922.06 (32.1.14) Fat in Flour, Acid Hydrolysis Method
AOAC 925.12 (32.5.05) Fat in Macaroni Products
AOAC 954.02 (4.5.02 or 7.063) Fat (Crude) or Ether Extract in Pet
Food
AOAC 920.39 Fat (Crude) or Ether Extract in Animal Feed
55
Nutrient
Technique
Extraction
Extraction
Extraction
Extraction
Extraction
Ash
Moisture
Extraction
Gravimetric
Gravimetric
Gravimetric
Vacuum oven
Vacuum oven
Vacuum oven
Fiber
Starch
Forced air
Enzymaticgravimetric
Enzymaticgravimetric
Enzymaticcolorimetric
Polarimetric
Sugars
LC
Minerals
ICP
Atomic
absorption
ICP
Selenium
Isotope dilution
GC/MS
Hydride
generation
HPLC
Retinol
Fluoride
Specific ion
electrode
Microdiffusion
Vitamin E
GC
Carotenoids
LC
HPLC
AOAC 933.05 Fat in Cheese
AOAC 960.39 (39.1.05) Fat (Crude) or Ether Extract in Meat
AOAC 983.23 (45.4.02) Fat in Foods, Chloroform-Methanol
Extraction Method
Folch et al., (1957) J. Biol. Chem., 226; 497-509.
Phillips et al. Simplified Gravimetric Determination of Total Fat in
Mixed Food Composites After Chloroform/Methanol Extraction J.
Amer. Oil Chem. Soc., 74 (1997)p. 137-142
AOAC 989.05 Fat in Milk
AOAC 923.03 (32.1.05 or 14.006) Ash of Flour
AOAC 942.05 (4.1.10) Ash of Animal Feed
AOAC 945.46 Ash of Milk
AOAC 934.01 (4.1.03) Moisture in Animal Feed
AOAC 934.06 (37.1.10) Moisture in Fruits, Vegetables, and their
Products
AOAC 964.22 (42.1.05) Solids (Total) in Canned Vegetables:
Gravimetric Method
AOAC 950.46 (39.1.02) Moisture in Meat
AOAC 991.43 (32.1.17) Total, Soluble, and Insoluble Dietary Fiber in
Foods
AOAC 985.29 (45.4.07) Total Dietary Fiber in Foods
AOAC 979.10 (32.2.05) Starch in Cereals, Glucoamylase Method
The Feedings Stuffs (Sampling and Analysis) Regulations 1982 No.
1144, Agriculture, London
AOAC 982.14 (32.2.07) Glucose, Fructose, Sucrose, and Maltose in
Presweetened Cereals
AOAC 984.27 Ca, Cu, Fe, Mg, Mn, P, K, Na and Zn in Infant Formula
Laboratory modified AOAC 968.08 (4.8.02) + 985.35 (50.1.14) +
965.05 (2.6.01) Metals in Food by AAS
Laboratory modified AOAC 985.01 (3.2.06) + 984.27 (50.1.15)
Metals in Food by ICP
Reamer & Veillon, Anal. Chem., 53, (1981) 2166
AOAC 986.15 (9.1.01) Arsenic, Cadmium, Lead, Selenium and Zinc
in Human and Pet Foods
AOAC 974.29 (modified for HPLC) Vitamin A in Mixed Feeds,
Premixes, and Foods and Int'l Vitamin Nutrition (1992) (modified for
HPLC determination) or a laboratory modified method with UV &
fluorescent detection
VanWinkle, Levy et al., Pediatr. Dent., 17 (1995) p305 (direct-read)
VanWinkle, Levy et al., Pediatr. Dent., 17 (1995) p305
(microdiffusion)
Cort et al., J Agr Food Chem (1983) 31:1330-1333 + Speek et al., J
Food Sci (1985) 50:121-124 + McMurray et al., J AOAC (1980)
63:1258-1261
Ye, Landen, Eitenmiller J Agric Food Chem. 2000 Sep;48(9):4003-8.
AOAC 941.15 (45.1.03) modified by Quackenbush, J. Liq. Chroma.
(1987) 10:643-653
56
Nutrient
Technique
HPLC
Thiamin
Riboflavin
Fluorometric
Microbiological
Fluorometric
Niacin
Microbiological
Pantothenic acid
Microbiological
Microbiological
Vitamin B6
Microbiological
Vitamin B12
Microbiological
Total folate
Microbiological
Choline
LC/ESI/MS
Vitamin D
LC
HPLC
HPLC
LC/MS/MS
Vitamin C
Vitamin K
Cholesterol
Amino acids
Fatty acids
Microfluorometric
HPLC
GC/Direct
saponification
GC/Direct
saponification
Acid HydrolysisHPLC
Alk. hydrolysisHPLC
Colorimetric
Performic
oxidation-HPLC
Alk. hydrolysisHPLC
Performic
oxidation-HPLC
Acid HydrolysisHPLC
Colorimetric
GLC
Craft, N. 2001. Chromatographic techniques for carotenoid
separation. In Current Protocols in Food Analytical Chemistry.
F2.3.1F2.3.15. Wrolstad, R. E., Acree, T. E., Decker, E. A.,
Penner, M. H., Reid, D. S., Schwartz, S. J., Shoemaker, C. F.,
Sporns, P., Editors. Wiley. New York.
AOAC 942.23 Thiamine (B1) in Foods
Laboratory modified AOAC 940.33 (45.2.06) Riboflavin (Vitamin B2)
in Vitamin Preparations
AOAC 970.65 Riboflavin (Vitamin B2) in Foods and Vitamin
Preparations (Fluorometric)
Laboratory modified AOAC 944.13 (45.2.04) Niacin and Niacinamide
(Nicotinic Acid and Nicotinamide) in Vitamin Preparations
AOAC 945.74 (45.2.05) Pantothenic Acid in Vitamin Preparations
AOAC 992.07 (50.1.22) Pantothenic Acid in Milk-Based Infant
Formula
AOAC 961.15 (45.2.08) Vitamin B6 (Pyridoxine, Pyridoxal, and
Pyridoxamine) in Food Extracts (Microbiological)
AOAC 952.20 (45.2.02) Cobalamin (Vitamin B12 Activity) in Vitamin
Preparations
Martin et al. J Assoc Off Anal Chem. 1990 Sep-Oct;73(5):805-8.
Koc et al. (Zeisel), Quantitation of Choline and its Metabolites in
Tissues and Foods by LC/ESI/MS. Anal. Chem. (2002) 74:47344740
AOAC 995.05 (50.1.23) Vitamin D in Infant Formulas and Enteral
Products
AOAC 982.29 (45.1.22) Vitamin D in Mixed Feeds, Premixes, and
Pet Foods
Birdwell et al. Am J Clin Nutr 88 (2008) 554S-557S
Huang, Luzerne, Winters & Sullivan, JAOAC Int., 92 (2009) p13271335
AOAC 967.22 (45.1.15) Vitamin C (Total ) in Vitamin Preparations
Booth & Sadowski, Methods Enzymol., (1997) 282:446 (HPLC)
AOAC 994.10 (45.4.10) Cholesterol in Foods
Dinh et al. J Food Comp Anal, 21 (2008) p306-314
AOAC 982.30 (45.3.05) (modified) Protein Efficiency Ratio (Ninhydrin
post column)
AOAC 988.15 (modified) Tryptophan in Foods and Food and Feed
Ingredients
990.26 (39.1.27) Hydroxyproline in Meat and Meat products
994.12 (4.1.11) (modified) Amino Acids in Feed (OPA post column)
AOAC 988.15 (modified) Tryptophan in Foods and Food and Feed
Ingredients
AOAC 994.12 (4.1.11) (modified) Amino Acids in Feed (OPA post
column)
AOAC 982.30 (45.3.05) (modified) Protein Efficiency Ratio (Ninhydrin
post column)
AOAC 990.26 (39.1.27) Hydroxyproline in Meat and Meat products
CE 1-62 (1997) Fatty Acid Composition by Gas Chromatography
57
Nutrient
Technique
GLC
GLC
GLC
AOCS Ce 1-62 for GC, and Ce 2-66 for prep of methyl esters
AOAC 996.06 (41.1.28A) Fat (Total, Saturated and
Monounsaturated) in Foods
AOAC 996.06 (41.1.28A) Fat (Total, Saturated, and Unsaturated) in
Foods & AOCS Ce 1c-89 Fatty Acid Composition by Gas
Chromatography (modified)
Compile newly generated data to update the National Nutrient Databank

The acceptable data from the analytical laboratories are then combined with the
descriptive information collected on the sample units and are migrated to NDLs Nutrient
Databank System, which was designed with three levels (Initial, Aggregated, and
Compiled) to manage and process food composition data (Haytowitz et al, 2009). In the
Initial step, all the individual data points are maintained along with complete information
on methods of analysis, analytical quality control, sample handling, common measures,
component and refuse data, and the source and sampling information for each sample
unit. Information is also retained on how individual sample units are composited.
Values are converted to standard units of measure per 100 g, but the as received data
values are also retained. In the Aggregated step, NDL scientists make decisions on how
to group the data (e.g., combining data from different sources or a single source),
weight the data (usually by market share or production information), and/or handle new
data when data already exist for a food item (i.e., replace the old data or combine it with
new data). Specialized statistical procedures are used to aggregate the groups of data
and generate descriptive statistics which take into consideration the grouping and
nature of the data. NDL scientists also use statistical procedures within the NDBS to
compare sets of data and test for outliers. For food items used in the FNDDS, missing
data are imputed according to scientific principles (Schakel et al., 1998) at the Compiled
step. Missing values can be calculated using the recipe or formulation modules within
the databank system. These modules are based on linear regression and are often
used to generate a few missing values for some foods and complete nutrient profiles for
other foods. The formulation regression program uses nutrient values and ingredients
(in a specified order) from product labels. The recipe program uses known amounts
from authoritative sources to generate a specific food nutrient profile. Finally, the name
of the food item is finalized, common measures are selected and ranked, and the item is
approved for release. Prior to release, the data are sent to experts for review; brand
name items are sent to food companies or appropriate trade associations, and other
foods are sent to analysts or other specialists familiar with the food and its nutrient
content. The experts indicate if the data are acceptable based on their knowledge of the
products and if any changes are recommended. If changes are made, the data are
disseminated in annual releases of the SR database.
58
References for Notes on Foods National Food and Nutrient Analysis

Program
Dietary Guidelines Advisory Committee (DGAC). 2010. Report of the Dietary Guidelines
Advisory Committee on the Dietary Guidelines for Americans, 2010.
http://www.cnpp.usda.gov/DGAs2010-DGACReport.htm (Accessed 5/6/2013).
U.S. Department of Agriculture (USDA) and U.S. Department of Health and Human
th
Services (USDHHS). Dietary Guidelines for Americans, 2010. 7 Edition.
http://www.cnpp.usda.gov/DGAs2010-PolicyDocument.htm (Accessed 5/6/2013).
U.S. Department of Agriculture, Agricultural Research Service. 2012. USDA Food and
Nutrient Database for Dietary Studies (release 5.0) [database]. Food Surveys Research
Group web site: http://www.ars.usda.gov/Services/docs.htm?docid=12089 (Accessed
5/6/2013)
Haytowitz, D.B., Pehrsson, P.R., Holden, J.M. 2000. Setting Priorities for Nutrient
Analysis in Diverse Populations. Journal of Food Composition and Analysis 13, 425433.
Haytowitz, D.B., Pehrsson, P.R., Holden, J.M. 2002. The Identification of Key Foods for
Food Composition Research. Journal of Food Composition and Analysis 15, 183-194.
Haytowitz, D.B., Lemar, L.E., Pehrsson, P.R. 2009. USDAs Nutrient Databank
SystemA tool for handling Data from Diverse Sources. Journal of Food Composition
and Analysis. 22, 433-441.
Holden, J.M., Bhagwat, S.A, Patterson, K.Y. 2002. Development of a Multi-Nutrient
Data Quality Evaluation System. Journal of Food Composition and Analysis 15, 339348.
Holden, J.M., Bhagwat, S.A., Haytowitz, D., Gebhardt, S., Dwyer, J., Peterson, J.,
Beecher, G.R., Eldridge, A.L. 2005. Development of a database of critically evaluated
flavonoid data: application of USDAs data quality evaluation system. Journal of Food
Composition and Analysis 18, 829-844.
National Center for Health Statistics (NCHS), Center for Disease Control and
Prevention (CDC), Department of Health and Human Services (DHHS). 2010. National
Health and Nutrition Examination Survey 2007-2008 Data Files.
http://www.cdc.gov/nchs/nhanes/nhanes2007-2008/nhanes07_08.htm (Accessed
5/6/2013).
Nutrient Data Laboratory (NDL), Agricultural Research Service (ARS), U.S. Department
of Agriculture (USDA). 2004a. USDA Database on the Choline Content of Common
Foods - 2004. http://www.ars.usda.gov/nutrientdata/choline. (Accessed 5/6/2013).
59
of Agriculture (USDA). 2004b. USDA Database for the Proanthocyanidin Content of
Foods - 2004. http://www.ars.usda.gov/Services/docs.htm?docid=5843. (Accessed
5/6/2013).
of Agriculture (USDA). 2005. USDA National Fluoride Database of Selected Beverages
and Foods, Release 2 (2005). http://www.ars.usda.gov/Services/docs.htm?docid=6312.
(Accessed 5/6/2013.
of Agriculture (USDA). 2011. National Nutrient Database for Standard Reference,
Release 25. http://www.ars.usda.gov/Services/docs.htm?docid=8964 (Accessed
5/6/2013).
of Agriculture (USDA). 2013. USDA Database on the Flavonoid Content of Foods,
Release 3.1 2013. http://www.ars.usda.gov/Services/docs.htm?docid=6231
(Accessed 5/6/2013).
of Agriculture. 2008. USDA for the Isoflavone Content of Selected Foods, Release 2.0.
http://www.ars.usda.gov/Services/docs.htm?docid=6382. (Accessed 5/6/2013).
of Agriculture (USDA). 2010. National Nutrient Database for Standard Reference,
Release 23. http://www.ars.usda.gov/Services/docs.htm?docid=22115. (Accessed
5/6/2013).
Pehrsson PR, Haytowitz DB, Holden JM, Perry CR, Beckler DG. 2000. USDAs National
Food and Nutrient Analysis Program: Food Sampling. Journal of Food Composition and
Analysis 12, 379-89.
Pehrsson, P.R., Perry, C.R., Cutrufelli, R.L., Patterson, K.Y., Wilger, J., Haytowitz, D.B.,
Holden, J.M., Day, C.D., Himes, J.H., Harnack, L., Levy, S., Wefel, J., Heilman, J.,
Phillips, K., Rasor, A. 2006. Sampling and initial findings for a national study of fluoride
in drinking water. Journal of Food Composition and Analysis 19, S45-S52.
Perry, C.P., Beckler, D.G., Bellow M.E., Gregory L.G., Pehrsson, P.R. 2002. Alaska
Native and American Indian Tribe Sampling Frame Construction and Sample Design for
the National Food and Nutrient Analysis Program. 2001. 2001 Proceedings of the
American Statistical Association
http://www.amstat.org/sections/srms/proceedings/y2001f.html (Accessed 5/6/2013)
60
Perry, C.R, Pehrsson P.R., Holden J. 2003. A Revised Sampling Plan for Obtaining
Food Products for Nutrient Analysis for the USDA National Nutrient Database. 2003
Proceedings of the American Statistical Association (CD-ROM).
http://www.amstat.org/sections/srms/proceedings/y2003f.html. (Accessed 5/6/2013)
Phillips, K.M, Wunderlich, K.M, Holden, J.M., Exler, J., Gebhardt, S.E., Haytowitz, D.,
Beecher, G.R., Doherty, R.F. 2005. Stability of 5-methyltetrahydrofolate in frozen fresh
fruits and vegetables. Food Chem. 92:587-595.
Phillips, K.M., Patterson, K.Y., Rasor, A.S., Exler, J., Haytowitz, D.B., Holden, J.M.,
Pehrsson, P.R. 2006. Quality-control materials in the USDA National Food and Nutrient
Analysis Program (NFNAP). Anal. Bioanal. Chem. 384(6):1341-1355.
Schakel, S.F., Buzzard, I.M., Gebhardt, S.E. 1998. Procedures for Estimating Nutrient
Values for Food Composition Databases. J. Food Comp. Anal. 10:102-114.
U.S. Census Bureau. 2002. U.S. Census Bureau Population Estimates 2001.
http://www.census.gov/popest/data/historical/2000s/vintage_2002/index.html (Accessed
5/6/2013)
61
Beef Products (Food Group 13)

Introduction
Data for beef products are presented in the USDA National Nutrient Database for
Standard Reference. For most retail cuts, nutrient values are presented for cuts
trimmed to 1/8-inch and 0-inch fat and for Choice or Select quality grades. Nutrient
values reported as All Grades were estimated by combining the nutrient values for
Choice and Select grades, weighted by their market proportions. A few Prime cuts
trimmed at 1/8 inch external fat are also included.
The data in SR represent the amount of each constituent in 100 grams of edible portion.
The edible portion in beef may be represented as separable lean and fat or as
separable lean only. In both cases, bone and connective tissue are removed from the
cut and reported as refuse. In the case of separable lean and fat, it is assumed that all
fat present is consumed. For items described as separable lean only, all external trim
fat and seam fat are removed from the cut, weighed, and included in the reported
refuse. Weights are determined for the whole retail cut as purchased, and for each
component (e.g., separable lean, separable fat, refuse, etc.). Nutrient analyses are
conducted on the separable lean and the separable fat. The external trim fat and the
seam fat are combined for analyses and reported as separable fat. The nutrient values
for separable lean and separable fat are weighted for their respective contributions to
the whole retail cut and reported as separable lean and fat. For cooked beef cuts, the
cuts are cooked with the separable fat intact. Nutrient data for separable fat, separable
lean only, and separable lean and fat of cooked cuts are analyzed or calculated as
described above.
The analytical nutrient data include the mean nutrient value, the standard error given to
three decimal places, and the number of observations on which the values are based.
For many food items, mean values are given without an accompanying standard error
and number of samples. These values are either calculated by pooling data by or by
weighting means (e.g. All Grades), by applying cooking yields or nutrient retention
factors, or by imputation from a different, closely related food. For raw beef items and
unheated cured items, nutrient values are estimated on the known content of that
nutrient in the lipid (fatty acids), total solids (cholesterol), moisture-free, fat-free solids
(minerals), or protein (water-soluble vitamins) fraction of a similar food.
Nutrients
Nutrient information for SR can be found under File Content in the documentation.
However, some nutrient information specific to beef products are included here. Nutrient
data are obtained for moisture, protein, ash and total fat. The values for protein are
calculated from the content of total nitrogen (N) in the food using the conversion factor
recommended by Jones (Jones, D.B., 1941). The specific factor applied to beef items
is 6.25. The carbohydrate content of uncured products (except some organ meats)
62
consisting entirely of beef is negligible. For such foods, the carbohydrate content is
assigned a zero value. The sum of the percentages of water, protein, total lipid, and
ash may not necessarily equal 100 percent for those foods showing zero carbohydrate
because the amounts of each of these constituents are determined independently.
For heart, liver, kidney, tongue, and cured products (foods expected to contain
carbohydrate), the carbohydrate value is calculated as the difference between 100 and
the sum of the percentages of water, protein, total lipid, and ash. If the total of these
constituents for any item is more than 100 due to analytical variation, the carbohydrate
content is assigned a zero value.
Food energy is expressed in terms of both kilocalories and kilojoules. (One kilocalorie
equals 4.184 kilojoules.) The data are for physiologic energy values remaining after
losses due to digestion and metabolism have been deducted. Further discussions on
energy and caloric factors used in SR can be found in the Food Description File of the
general documentation.
The specific calorie factors used for calculating energy values in beef products are:
Kcal/g
Protein.4.27
Fat...9.02
Carbohydrate.3.87
The carbohydrate factor of 3.87 is used for some organ meats and some cured
products. The factor of 4.11 is used for tongue. The factors are based on the Atwater
system for determining energy values. Details of the derivation of these factors are
outlined in Agriculture Handbook No. 74 (Merrill, A.L. and Watt, B.K., 1973). Because
the level of carbohydrate in separable lean and separable fat is insignificant, no
carbohydrate factor is needed for most beef products.
Description of Projects
The studies documented in these notes on beef represent only data collected since
1998.
Selected cuts, 1/8 inch external trim fat.
A collaborative study was funded by the Beef Checkoff Program and conducted by
USDA, Americas Beef Producers, and Texas A&M University to determine the food and
nutrient composition of 13 raw and cooked retail cuts for inclusion in the USDA National
Nutrient Database for Standard Reference.
Sampling and fabrication. Carcasses (n=20) were selected from two packing plants,
one in the Texas Panhandle and the other in Nebraska. Ten USDA Choice and ten
USDA Select carcasses (yield grade 2 and 3) were selected for the study. These
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carcasses represented the approximate distribution found in the U.S. beef supply
according to the National Quality Beef Audit 1998 (Boleman, S.L. et al., 1998). All
carcasses were shipped to Texas A&M University for fabrication of the following retail
cuts: arm roast, bottom round roast, bottom round steak, brisket flat half, eye of round
roast, flank steak, round tip roast, small-end rib steak, tenderloin steak, tri-tip (bottom
sirloin butt) roast (boneless and defatted), top loin steak, top round steak, and top sirloin
steak. Cuts were assigned randomly to the following external fat trim levels: 0.0 cm (0
inch trim), 0.3 cm (1/8 inch trim), or 0.6 cm (1/4 inch trim). External fat was measured at
five points, the points connected, and with a scalpel, the fat was removed half the
thickness of the cut. This procedure was repeated on the other side, thus removing the
excess fat completely. One additional steak was assigned to a raw treatment and
trimmed to 0.3 cm. Three of the cuts (flank steak, round tip roast, and tri-tip roast) had
no external fat and were therefore assigned to the 0.0 cm group for both preparations
(raw and cooked). Dried surfaces, extending chine bones, minor muscles, and muscle
pieces were trimmed from all cuts. All cuts were vacuum packed individually, labeled,
and frozen at -23C for further dissection and cooking. Additional details on fabrication
have been previously published (Wahrmund-Wyle, J.L. et al., 2000).
Cooking procedures. (Wahrmund-Wyle, J.L. et al., 2000). Retail cuts destined for
cooking were thawed overnight in a cooler at 5C, weighed, and cooked as follows: arm
roast, bottom round steak, and brisket were braised; bottom round roast, eye of round
roast, round tip roast, and tri-tip roast were roasted; and flank steak, small-end rib steak,
tenderloin steak, top loin steak, top round steak, and top sirloin steak were broiled.
For braising, cuts were browned for 4-8 min (time being size-dependent) in a preheated
Farberware Dutch Oven placed on top of a conventional range. After browning, the
cuts were covered with 90-180ml distilled water, placed in a preheated conventional gas
oven at 325F (163C) and simmered in a covered vessel to an internal temperature of
185F (85C).
Cuts for roasting were placed on wire racks with the fat side up, when possible, and
cooked in a conventional gas oven (preheated to 325F (163C) to an internal
temperature of 140F (60C). For broiling, cuts were cooked on electric Farberware
Open-Hearth Broilers (model 350A) to an internal temperature of 149F (65C). The
internal temperature of each retail cut was monitored by inserting copper constantan
thermocouples into the geometric center of the cut and recording the data on Honeywell
recorders. After cooking, cuts were wrapped in plastic wrap and chilled (2-3C)
overnight (Jones, D.K. et al., 1992). Each cut was weighed prior to and after cooking
for calculation of cooking yield.
Sample preparation. Individual samples from all cuts, both raw and cooked, were
carefully dissected to separate and weigh the various cut components. These
components included separable lean, external fat, seam fat, and waste such as bone
and heavy (non-edible) connective tissue. The separable lean included muscle,
intramuscular fat, and connective tissue that would be considered edible. External fat is
the fat on the outside of the cut. Seam fat included intermuscular fat depots within the
64
cut. Separable fat from all cuts was pooled to form raw and cooked composites.
Separable fat included both external and seam fat in these composites. Separable lean
was placed in a Cuisinart food processor and homogenized for 35 seconds. Sample
aliquots were frozen at -10C until analysis.
Sample analyses. Proximate nutrients (moisture, total fat, ash, and protein) were
determined on individual samples and composites of the separable fat. Raw and
cooked samples of separable fat and the separable lean from the arm roast, bottom
round steak, and top loin steak, trimmed to 1/8 inch external fat, were also analyzed for
minerals (calcium, copper, iron, magnesium, manganese, phosphorus, potassium,
selenium, sodium, and, zinc) and vitamins (niacin, thiamin, riboflavin, vitamins B6, and
B12). Samples from the raw and cooked arm roast and separable fat were analyzed for
vitamins A and E, total folate, and pantothenic acid. Raw samples from the arm roast
were analyzed for amino acids. Data were released in SR16 (2003).
Grass-fed Beef
A collaborative study (Leheska, J.M. et al., 2008) was funded by the Beef Checkoff
Program and conducted by Americas Beef Producers, Texas Tech University, and
USDA to determine the nutrient composition of grass-fed beef in the United States for
inclusion in SR. The demand for grass-fed products has increased in recent years due
to increased public interest in grass-fed production practices and nutrition. Crop variety,
season, and geographic location can have an affect on the nutrient content of
feedstuffs. In turn, the different types of feed given to cattle can affect weight gain,
carcass characteristics, and nutrient content.
Sampling. Ground beef and strip steaks were collected on 3 separate occasions from
15 producers of grass-fed beef, representing 13 different states (Alabama, Arkansas,
California, Colorado, Georgia, Idaho, Kentucky, Minnesota, Missouri, Montana, New
Mexico, Texas, and Virginia). The sample collection protocol required that 2 steaks from
3 different animals be collected by each producer on each of the 3 separate occasions.
The steaks were cut 2.54 cm thick from the 13th rib position of the strip loin. Similarly,
454 g of ground beef targeting 85% lean and 15% fat was collected by each producer
from 3 different carcasses on each of 3 different occasions. When the specified lean to
fat ratio (85/15) was not available they were asked to provide the next leanest ground
beef (e.g., 88/12). The samples were then packaged appropriately and shipped frozen
to Texas Tech University.
Sample preparations, grass-fed ground beef samples. After the ground beef
samples had thawed properly they were frozen in liquid nitrogen and homogenized.
Once homogeneity was reached aliquots of the samples were double bagged in labeled
Whirl-Pak bags and stored at -80C until subsequent analysis.
Sample preparations grass-fed strip steak samples: After proper thawing, the strip
steak samples were weighed and dissected. The lean, fat, and refuse (connective tissue
and scrap) of each steak was separated and weighed individually. Samples of cubed
65
strip steak were frozen in liquid nitrogen and homogenized using the same protocol as
ground beef samples. Aliquots of the homogenized samples were double bagged in
labeled Whirl-Pak bags and stored at -80C until subsequent analyses.
Chemical Analysis. Analyses of proximate nutrients were performed at Texas Tech
University. Following ether extraction, fat was determined in each sample using the
Soxhlet method according to Official Method 991.36. Percent protein was determined
by combustion using a LECO FP 2000 following AOAC Official Method 992.15. Percent
moisture of the samples was analyzed by oven drying according to AOAC Official
Method 8.2.1.1 and percent ash was determined by difference. Fatty acid analysis and
cholesterol content was performed by a commercial laboratory using gas
chromatography according to AOAC Official Methods 963.22 and 994.15. The
University of North Carolina analyzed the grass-fed beef samples for choline by
extracting choline compounds and quantifying by liquid chromatography-electrospray
ionization-isotope dilution mass spectrometry. Total choline content of the samples was
calculated as the sum of choline-contributing metabolites. Total fat, thiamin, vitamin B12,
and minerals (calcium, copper, iron, magnesium, manganese, phosphorus, potassium,
selenium, sodium, and, zinc) were analyzed by a commercial laboratory using AOAC
Official Methods. To validate all analytical procedures, quality control was monitored by
insertion of certified reference materials and blind duplicates into the sampling course.
Data on Grass-fed beef was released with SR21 (2008).
Ground Beef Products.
The USDA, in collaboration with Americas Beef Producers and the University of
Wisconsin, undertook a study funded by the Beef Checkoff Program to update the
nutrient composition data for ground beef products in SR. None of the ground beef
products contained extenders. According to Federal regulations, ground beef has no
added water, phosphates, binders, or extenders, and shall not contain more than 30
percent fat (USDA, FSIS, Code of Federal Regulations). Ground beef is a unique meat
product in that a wide range of formulations for this product are available in most U.S.
retail stores. In order to provide consumers and industry with the nutrient composition
information for this variable product, the study was designed to establish the
mathematical relationship between the various nutrients and the total fat content of raw
ground beef through regression techniques. The ultimate aim was to use these
relationships for predicting the nutrient composition for raw and prepared ground beef.
Sampling. Ground beef samples for each of three fat categories (label declarations of
<12% fat, 12-22% fat, or >22% fat) were purchased from 24 retail outlets nationwide. In
this sampling plan developed for the NFNAP (Pehrsson, P.R. et al., 2000), the country
was divided into 4 regions, with 3 consolidated metropolitan statistical areas (CMSA)
within each region; 2 retail stores were selected within each CMSA.
Sample preparation. Ground beef products were analyzed in raw and cooked form.
To achieve uniform sizing for broiled and pan-broiled patties, 112 g of ground beef were
pressed into a patty mold. Patties were broiled in a preheated conventional oven for 8.7
66
min (final internal temperature of 160F (71C). Pan-broiled patties were broiled in a
pre-heated Westbend electric skillet for 11.75 min (final internal temperature of 160F
(71C). Patties were cut in half to evaluate degree of doneness based on color.
Ground beef crumbles were cooked in a pre-heated Westbend electric skillet for 5.3
min (final internal temperature of 160F (71C)), and drained in a colander. The loaf was
baked in a conventional oven at 325F (163C) for 41 min (final internal temperature of
160F (71C)). No fat was added during cooking. After cooking, all samples were
stored at 24C in sealed vacuum bags until homogenization and analysis.
Sample analyses. Raw samples and broiled patties from each location and for each
fat level (n=72) were analyzed for moisture, nitrogen, total fat, ash, and selenium.
Samples were pooled based on CMSA (n=36) for analyses of minerals (calcium,
copper, iron, magnesium, manganese, phosphorus, potassium, sodium, and, zinc),
niacin, thiamin, riboflavin, vitamins B6 and B12 and cholesterol; twelve samples (pooled
by region) were analyzed for total choline, vitamin K, amino acids (raw samples only),
and fatty acids (C8 - C22); composites of 12 locations (n=6) were analyzed for folate,
pantothenic acid, retinol, and vitamin E. Proximate components for pan-broiled patties
and pan-browned crumbles were analyzed on the samples pooled by CMSA; minerals,
including selenium, niacin, thiamin, riboflavin, vitamins B6 and B12, and cholesterol were
analyzed in samples pooled by region; fatty acids, folate, pantothenic acid, retinol, and
vitamin E and were analyzed on the 6 composites of 12 locations each. For the baked
loaf samples, proximate components, minerals, including selenium, niacin, thiamin,
riboflavin, vitamins B6 and B12, and cholesterol were analyzed on regional composites;
fatty acids, folate, pantothenic acid, retinol, and vitamin E were analyzed on the 6
composites of 12 locations each.
Nutrient analyses were conducted at either University laboratories or at a commercial
testing laboratory using AOAC methods. Quality control measures included duplicate
sampling, and the use of control composites and NIST certified reference materials
(SRM 1546: Meat Homogenate).
Statistics. Data were analyzed using mixed model regression analysis to obtain a
regression equation for each nutrient and preparation method (SAS, 2004).
Nutrient values were released in SR15 (2002) for ground beef products containing 5%,
10%, 15%, 20%, 25%, and 30% fat. The prepared ground beef values included raw
samples, broiled patties, pan-broiled patties, pan-browned crumbles, and baked loaf.
The ground beef calculator, released on the NDL web site in 2006, computes the
nutrient profile for raw and prepared ground beef products of intermediate fat content.
Beef Value Cuts
A new line of singlemuscle roasts and steaks, fabricated from the outside round, the
knuckle, and the chuck shoulder clod, were introduced to the retail market in 20012002. These cuts, the top blade steak (Infraspinatus), shoulder top and center steaks
(Triceps brachii), shoulder tender (Teres major), tip center (Rectus femoris), tip side
67
(Vastus lateralis), and bottom round (Biceps femoris), were tested for palatability and
functionality. Furthermore, five of the six major cuts met the USDA definition of lean or
extra-lean. USDA, in collaboration with Americas Beef Producers and the University of
Wisconsin, conducted a study funded by the Beef Checkoff Program to determine the
nutrient profile of the Beef Value Cuts for inclusion in SR.
Sampling. Animal products were obtained from an IBP (Tyson) plant near Sioux City,
Iowa. This plant draws cattle from a large number of feedlots and has nationwide
product distribution. Twelve carcasses were identified by quality grade (high choice,
average choice, and select) with yield grades of 2 or 3. Two carcasses were used for
reserves and for training the meat cutting staff. There was sufficient product from 1
knuckle, 1 outside round, and 1 chuck clod to sample, prepare, and analyze five of the
cuts. The Teres major is a very small muscle (~8 oz from 1 side) and would not provide
a sufficient amount for all analyses. Therefore, one 15 pound box of choice (quality
grade unknown) and one box of select Teres major muscles were purchased from the
same plant. Removed beef value muscles were trimmed free of all external fat and
heavy connective tissue. The denuded muscles were vacuum packaged and stored at
-20F until steak preparation.
Sample preparation. Muscles were cut into 1-inch thick steaks and weighed. Steaks
were removed in pairs, one steak for raw analyses, the other to be cooked and
analyzed in the cooked state. Steaks were cooked by grilling over a preheated portable
gas grill. Steaks were turned when the internal temperature reached the midway point
between the starting temperature and the final internal temperature (including postcooking temperature rise) of 160F (71C) (medium degree of doneness). Steaks were
placed on a wire rack for 3 min and then weighed to obtain the cooked weight. Raw
and cooked steaks were stored at -20F (-29C) until time for nutrient analyses.
Sample analyses. Proximate nutrients (moisture, total fat, ash, and protein) and
cholesterol were determined on individual muscle samples from the chuck clod, bottom
round, and the knuckle, both raw and cooked. Composites of three samples from each
of these muscle groups were pooled into composites and analyzed for fatty acid
content. Individual samples from the knuckle muscles were also analyzed for of
minerals (calcium, copper, iron, magnesium, manganese, phosphorus, potassium,
selenium, sodium, and, zinc) and vitamins (niacin, riboflavin, thiamin, vitamins B6 and
B12). Samples from the raw and cooked knuckle muscles were also analyzed for
vitamins A and E. No vitamins or minerals were analyzed on samples from the chuck
clod or bottom round; NDL imputed these values based on nutrient values from the arm
roast and bottom round. Cooking yields calculations were based on initial (raw) and
final cooked weights from all samples. These data were disseminated in SR18 (2005).
Beef Nutrient Database Improvement Study:
A collaborative research study was undertaken by NDL with scientists at the National
Cattlemens Beef Association (NCBA), Colorado State University (CSU), Texas A & M
68
University (TAMU), and Texas Tech University (TTU) to update nutrient information in
the USDA National Nutrient Database for Standard Reference (SR). This entailed
updating the food and nutrient composition for beef cuts currently in SR, and adding
new cuts, which had been introduced in the market place. The first phase of this study
involved cuts from the chuck: Brisket, Mock Tender Steaks, Top Blade Steaks,
Shoulder Steaks Boneless, Shoulder Clod Roasts, Boneless Chuck Short Ribs, Denver
Steaks, Chuck Eye Steaks, Country Style Ribs, Americas Beef Roast, Underblade
Steaks and Roasts, and Beef for Stewing. Most of these cuts are new with the
exception of the Shoulder Steaks which replaced the older Clod Steak data (NDB#s
23533, 13943, 23536, 13946, 23554, 23516). The second phase of this study involved
cuts from the rib and plate: Back Ribs, Rib Eye Roast, Rib Eye Steak, Outside Skirt, and
Inside Skirt. During the second phase of the Beef Nutrient Database Improvement
Study, a separate study on Beef Alternative Merchandising (BAM) beef cuts was also
conducted. BAM cuts were developed by the beef industry to utilize all the potential
meat from todays larger subprimals and traditional subprimals, and to respond to
customers desire for leaner, more health-conscious portions. BAM cuts are leaner and
smaller than more traditional cuts. The boneless beef cuts added to SR from the BAM
study were: Ribeye Filet, Ribeye Petite Roast, Ribeye Cap Steak, Top Loin Filet, Top
Loin Petite Roast, Top Sirloin Filet, Top Sirloin Cap Steak, and Top Sirloin Petite Roast.
In the third phase of this study, focusing on the loin and the round, these cuts were
added to SR: Top Loin Steak trimmed to 0 fat, Top Loin Steak trimmed to 1/8 fat, T
Bone Steak, Porterhouse Steak, Tenderloin Steak, Tenderloin Roast, Top Round Steak,
Top Round Roast, Eye of Round Steak, and Eye of Round Roast. For each cut in this
study, nutrient values are provided in SR in both raw and cooked forms for separable
lean only and separable lean and fat, and for quality grades Select, Choice, and all
grades.
Sampling: Beef carcasses for the study were selected from six different major packing
plants, representing the different regions of the U.S. Each university was assigned two
different packing plants. The sampling plan was developed for 36 animals. In order to
get true retention and yield data, an A and a B side of the animal carcass was needed;
thus the total animal count came to 72. When selecting the carcasses certain
properties were considered as part of the sampling plan protocol: quality grade (upper
choice, lower choice, select), yield grade (YG2, YG3), gender (steer or heifer), and
genetics (dairy or non-dairy). Each university was responsible for identifying and
obtaining beef chucks that fit into the sampling matrix. The universities assessed and
recorded carcass data at the packing plants, properly identified each selected cut and
shipped the product back to their respective meat laboratories. Products were
fabricated into the needed retail cuts for this study within 14-21 days postmortem.
Retail cuts were properly identified and vacuum packaged and held frozen until cooking
or dissection. The retail product was cooked according to protocols developed for each
cut. Cooked and raw products were dissected; weights for each component (separable
lean, separable fat,and refuse) were obtained. Total weights of raw and cooked (prior
to and after cooking) cuts were obtained. Samples were then homogenized and
composited.
69
The compositing plan was developed to establish an effective and efficient statistical
design for nutrient analyses of the beef cuts. The plan consisted of 4 different
compositing levels: an animal level (36 animals) where all the samples were analyzed; a
six composite level; a three composite level; and a national composite level. This was
done for both raw and cooked samples. Different nutrients were analyzed at each
composite level.
Sample preparation: The various beef cuts were analyzed in raw and cooked form.
The following cooking methods were used: grilling, roasting, and oven-braising. Frozen
raw samples were tempered under refrigeration (0-4C) for 24 to 48 hours based on the
appropriate size and weight of the cut. The appropriate temperatures and weights were
recorded prior to cooking. The thermocouple was placed in the geometric center or
thickest portion of the meat piece. The probe positioning did not affect the products
contact with the cooking surface. For small or thin beef cuts, the thermocouple was
used periodically to check the internal temperature of samples throughout the cooking
process.
Cooking Procedures:
Grilling - The grill was preheated to 195C (383F). The beef samples were evenly
spaced in the center of cooking grate. The grill lid was closed and the sample was
cooked to an internal temperature of 70C (158F). Tongs or spatulas were used to
remove samples from the grill. Beef samples were allowed to stand while monitoring
the internal temperature rise until temperatures began to decline. The point right before
the temperature declines (highest temperature reached) was considered the final
internal temperature of the cooked sample. Beef samples were then chilled uncovered
in the refrigerator (2-4 C) for 24 1 hour before dissection.
Roasting - The oven was preheated to 160C (325F). The beef sample(s) were
positioned in the center of the rack in the roasting pan, no oil or water was added, and
the pan was not covered. The roasting pan with the beef sample was positioned on the
oven rack in center of oven and roasted to an internal temperature of 60C (140F).
The beef samples were removed from the oven. The thermocouple probe remained in
place and samples were allowed to stand while monitoring the internal temperature rise
until temperatures began to decline. The point right before the temperature declines
(highest temperature reached) was considered the final internal temperature of the
cooked sample. The beef samples were then chilled uncovered in refrigeration (2-4 C)
for 24 1 hour before dissection.
Oven-Braising - The beef samples were placed in a preheated pan and were
browned/seared, turning as needed for even browning on all sides. The pan drippings
were poured off and the volume (mL) of drippings was measured. The thermocouple
was then applied in the geometric center or thickest portion of the meat piece. A small
amount of distilled, deionized water was added until the water reached one third-the
thickness of the meat. The liquid was held at a simmer, the pan was covered with a lid,
and placed in the Dutch oven. The Dutch oven was then placed in a preheated 120C
(250F) oven. The beef samples simmered and cooked until an internal temperature of
70
85C was reached. The samples were removed from the oven keeping the
thermocouple probe in place and were allowed to stand while monitoring the internal
temperature rise until temperatures began to decline. The point right before the
temperature declines (highest temperature reached) was considered the final internal
temperature of the cooked sample. The beef sample(s) were removed from the cooking
liquid and the cooking liquid yield and volume were documented. The beef samples
were then chilled uncovered in the refrigerator (2-4 C) for 24 1 hour before
dissection. In phase two, the back ribs were oven-braised and the browned/seared
step was not performed.
Nutrient Analysis: At the animal level, only proximates were analyzed. At the next
level, the six composite level, the following nutrients were analyzed: Proximates (fat,
moisture, protein, and ash), fatty acids including long-chain fatty acids and CLAs, total
cholesterol, minerals (Ca, Fe, Mg, P, K, Na, Zn, Cu and Mn), selenium, vitamin E,
vitamin D, and B vitamins including B12, B6, riboflavin, and niacin. At the 3 composite
level, amino acids and retinol were analyzed. At the final National composite level, total
choline and the other B vitamins (thiamin and pantothenic acid) were analyzed. The
pooled fat samples, both raw and cooked, from all the cuts were analyzed for all
nutrients.
The techniques for analyzing the proximate nutrients are as follows: Protein by
combustion, total fat by extraction and acid hydrolysis, ash by gravimetric, and moisture
by forced air. The minerals calcium, magnesium, iron, zinc, copper, and manganese
were analyzed by atomic absorption spectroscopy (AAS). Potassium and sodium were
analyzed by emission spectrometry, and selenium by hydride generation. Retinol,
vitamin E, and vitamin D were analyzed by high-performance liquid chromatography
(HPLC) methods. Choline was analyzed by liquid chromatography-electrospray
ionization-isotope dilution mass spectrometry (LC/ESI/IDMS). B-vitamins such as
thiamin and riboflavin were analyzed by fluorometric methods. Niacin, pantothenic acid,
vitamin B6, and vitamin B12 were analyzed by microbiological methods. Amino acids
such as tryptophan were analyzed by alkaline hydrolysis-HPLC, cystine and methionine
by performic oxidation-HPLC, and all other amino acids by acid hydrolysis-HPLC.
Hydroxyproline was analyzed using a colorimetric method, cholesterol by a gas
chromatographic (GC)/direct saponification method not using derivativation, and fatty
acids by gas-liquid chromatography(GLC).
References for Notes on Foods Beef Products
Boleman, S.L., Boleman, S.J., Morgan, W.W., Hale, D.S., Griffin, D.B., Savell, J.W.,
Ames, R.P., Smith, M.T., Tatum, J.D., Field, T.G., Smith, G.C., Gardener, B.A., Morgan,
J.B., Northcutt, S.L., Dolezal, H.G., Gill, D.R., and Ray., F.K. 1998. National Beef
Quality Audit- 1995: Survey of producer-related defects and carcass quality and quality
attributes. J Anim Sci 76:96-103.
71
Code of Federal Regulations. Animals and Animal Products; Food Safety and
Inspection Service, Meat and Poultry Inspection, U.S. Department of Agriculture;
Definitions and Standards of Identity. 9 CFR 319.
into Percentages of Protein. Rev. U.S. Dept. of Agric., Circ. 183, 22 pp.
Jones, D.K., Savell, J.W., and Cross, H.R. 1992. Effects of fat trim on the composition
of beef retail cuts 1. Separate tissue components. J Muscle Foods 3: 4556.
Leheska, J.M., Thompson, L.D., Howe, J.C., Hentges, E., Boyce, J., Brooks, J.C.,
Shriver, B., Hoover, L., and Miller., M.F. 2008. Effects of conventional and grass feeding
systems on the nutrient composition of beef. J Animal Sci 86(12): 3575-3585
Merrill, A.L. and Watt, B.K. 1973. Energy Value of FoodsBasis and Derivation. Rev.
U.S. Dept. of Agric., Agric. Handb. No. 74, 105 pp.
Pehrsson, P.R., Haytowitz, D.B., Holden, J.M., Perry, C.R. and Beckler., D.G. 2000.
USDAs National Food and Nutrient Analysis Program: food sampling. J Food Comp
and Anal 13:379-389.
SAS, 2004 - SAS Institute Inc. 2004. SAS OnlineDoc 9.1.2. Cary, NC: SAS Institute
Inc.
Wahrmund-Wyle, J.L., Harris, K.B., and Savell., J.W. 2000. Beef Retail Cut
Composition: 1. Separable Tissue Components. J Food Comp and Anal 13 (3): 233242.
72
Breakfast Cereals (Food Group 08)

Introduction
Food Group 08 foods are identified as breakfast cereals to clearly distinguish them from
cereal products used mainly as ingredients or typically consumed at meals other than
breakfast (see Food Group 20 Cereal Grains and Pasta). The Breakfast Cereals group
of more than 350 items includes two major categories: ready-to-eat (RTE) and to-becooked (hot) cereals. The majority of breakfast cereals are listed by brand name. The
number and level of fortification nutrients differ appreciably between breakfast cereals,
resulting in many unique products that cant adequately be described generically. The
majority of major brand breakfast cereals are included in SR, accounting for over 80%
of the retail market.
Breakfast cereals generally consist of one or more cereal grains, either as whole grains
or milled portions, as a major constituent. The continuum of grain content goes from
less than 50% for some presweetened RTE cereals and approaches 100% for hot
cereals. The predominant grains for RTE cereals are corn, wheat, oats and rice.
Additional ingredients such as sweeteners, flavoring or texturizing macroingredients
(including fruit, nuts, and oil), microingredient flavors or colors, and nutritional fortificants
and shelf life preservatives may be added (Caldwell, 2000). Manufacturing processes
generally used for RTE cereals include: flaked, extruded flakes, gun-puffed whole
grains, extruded gun-puffed, oven-puffed, shredded whole grains, and extruded
shredded methods.
Fortification: Addition of vitamins and/or minerals to grain products began in the late
1930s with selected nutrients (primarily thiamin, riboflavin, niacin, iron, and calcium)
being added in amounts to restore the natural content of the grain which may have been
modified during processing (enrichment). A standard of identity, effective in 1942,
established standards for unenriched and enriched farina. Enrichment standards were
developed for corn grits in 1947 (Park, 2001; FDA 2012). In 1955, nutrients were first
added to breakfast cereals in amounts higher than those of the whole grain itself. By
1969 many RTE cereals were fortified with 25% of the U.S. RDA for thiamin, riboflavin,
niacin, vitamin B6, vitamin B12, A, C, and folic acid; with iron at 10 to 25% RDA; and
some cereals with vitamin D at 10% RDA (Steele, 1976). A recognition of the
importance of folate in prevention of neural tube defects led to an FDA regulation,
effective in 1998, requiring folate fortification of specific flours and grains (see Table of
Standards of Enrichment, in Notes on Foods for Cereal Grains and Pasta), including
enriched farina, which is used as a hot cereal (Phillips, 2010; Rader, 2000). Ready-toeat cereals were not affected by the regulation. Today, nearly all processed ready-toeat breakfast cereals are fortified with vitamins and/or minerals at varying levels.
Addition of nutrients presents technological problems some vitamins are not heat
stable; others are affected by pressure; and some can produce undesirable tastes and
odors (Steele, 1976). Incorporation of fortificants before processing provides uniform
distribution of the nutrients, but may lead to undesirable loss of nutrients and flavor
73
changes. Thus, some cereals are exposed to multiple coating processes for topical
application of the added nutrients. A phase 1 coating may include vitamin addition, then
phase 2 may include coating with slurries of sugars, honey and flavoring agents.
Coatings may be applied by spraying the product as it passes down a conveyer belt or
may be added by means of a coating drum (Burns, 2000). Manufacturers generally add
nutrients at a higher level than labeled to compensate for possible losses during
processing, thus ensuring that content of fortification nutrients in the packaged cereal
meets or exceeds the declared level (FDA, 2010).
Nutrient data: Due to the frequency of reformulations of breakfast cereals and brand
name specificity of most items in this food group, the Nutrient Data Laboratory relies
heavily on the cereal industry to provide current nutrient data for breakfast cereals in
SR. Kellogg and General Mills, who represent nearly two-thirds of the RTE retail market
(Schroeder, 2011), typically supply data each year, while Quaker, Post, and others
contribute data some years. Breakfast cereal manufacturers generally can provide data
for proximates, all fortification vitamins and minerals and some non-fortification vitamins
and minerals. Data for fatty acid classes (total saturated, monounsaturated and
polyunsaturated fatty acids) are generally provided, but individual fatty acids rarely so.
Industry-provided fortification nutrient values are based on the label-declared values,
representing the minimum amount of that fortified nutrient that should be present in the
cereal. Although industry does not provide values for all non-fortification vitamins and
minerals, a portion of these nutrients (e.g., magnesium and vitamin C) are generally
industry-supplied. Some nutrient values are derived from the products nutrition facts
label, as well.
Every few years, beginning in 2002, various RTE cereals with a high market share have
been selected for statistically representative nationwide sampling and nutrient analysis
as part of the USDA National Food and Nutrient Analysis Program (NFNAP). Hot
cereals, such as regular and instant oatmeal, corn grits, and farina were sampled
through NFNAP, as well. The NFNAP sampling method is described in detail elsewhere
(p. 52). The most recent sampling in 2011 was for Kelloggs Rice Krispies, Frosted
Flakes, and Raisin Bran; General Mills Lucky Charms and Cheerios; and Post Honey
Bunches of Oats, as well as regular, cinnamon and spice, and raisin spice instant
oatmeal were sampled, as well. The results are in SR.
Approximately 200 breakfast cereals are included in a subset of foods supplied for the
Food and Nutrient Database for Dietary Studies, which is used for national nutrition
monitoring. For these products, there is a list of 65 nutrients for which values must be
provided. A variety of standard imputing methods are available in NDLs databank
system for estimating missing nutrient values. The predominant imputation method for
RTE cereals is by NDLs formulation estimation procedures. These estimation
procedures were incorporated into the databank system; they include linear
programming techniques to estimate ingredient proportions by weight and calculate a
full nutrient profile based on this estimated commercial recipe (i.e. formulation)
(Haytowitz, 2009). Individual fatty acids, choline, vitamin K, carotenoids, caffeine and
theobromine are generally derived by the formulation method. In the absence of
74
analytical data, added folic acid is calculated by subtracting estimated natural food
folate from the total folate value provided by the manufacturer.
In general, a profile is calculated by recipe for the cooked version of hot cereals that are
sold in bulk, such as rolled oats or farina. The yield and retention factors are applied to
the recipe to estimate the effects of cooking on moisture and nutrient levels.
Food Group 08 items in SR include data for both ready-to-eat and hot breakfast cereals
that are derived from cereal manufacturers, food labels, lab analyses, formulation and
other estimations. Recent trends show a decrease in sugar and sodium levels and
increase in fiber levels in RTE cereals, on average (Thomas, 2013). NDL will continue
to monitor these and other changes.
References for Notes on Foods Breakfast Cereals

Burns, R.E., Caldwell, E.F., Fast, R.B., and Jones, W.H. 2000. Ch. 7 in: Breakfast
Cereals and How They Are Made, 2nd ed. R.B. Fast, R.B. and E. F. Caldwell, eds.
American Association of Cereal Chemists: St. Paul, MN.
Caldwell, E.F., Johnson, L.E. and Labuza, T.P. 2000. Ch. 10 in: Breakfast Cereals and
How They Are Made, 2nd ed. R.B. Fast and E. F. Caldwell, eds. American Association of
Cereal Chemists: St. Paul, MN.
Haytowitz, D.B., Lemar, L.E., and Pehrsson, P.R. 2009. USDA's Nutrient Databank
System A tool for handling data from diverse sources. Journal of Food Composition
and Analysis. 22:433-441.
Park, Y.K. 2001. History of cereal-grain product fortification in the United States.
Nutrition Today 36(3) 124-137.
Phillips, K.M., Ruggio, D.M., Ashraf-Khorassani, M., Eitenmiller, R.E., Cho, S., Lemar,
L.E., Perry, C.R., Pehrsson, P.R., and Holden, J.M. 2010. Folic Acid Content of Readyto-Eat Cereals Determined by Liquid Chromatography-Mass Spectrometry: Comparison
to Product Label and to Values Determined by Microbiological Assay. Cereal Chem.
87(1):4249.
Rader, J.I., Weaver, C.M., and Angyal, G. 2000. Total folate in enriched cereal-grain
products in the United States following fortification. Food Chem. 70: 275-289.
Schroeder E. 2011. Innovation back in play: reformulations, focus on health still on top
of mind. Milling & Baking News. October 4, 2011:1,30.
Steele, C.J. 1976. Cereal fortification technological problems. Cereal Foods World
21(10) 538-540.
75
Thomas, R.G., Pehrsson, P.R., Ahuja, J.K.C., Smieja, E., Miller, K.B. 2013. Recent
trends in ready-to-eat breakfast cereals in the U.S. Procedia Food Sci. 2:20-26.
http://www.sciencedirect.com/science/article/pii/S2211601X13000060 (Accessed
6/27/13)
U.S. Food and Drug Administration (FDA), Department of Health and Human Services.
2012. Cereal Flours and Related Products. Code of Federal Regulations, 21 CFR 137,
U.S. Government Printing Office, Washington, DC.
2010. Nutrition labeling of food. Code of Federal Regulations, 21 CFR 101, U.S.
Government Printing Office, Washington, DC.
76
Cereal Grains and Pasta (Food Group 20)

There are over 180 food items in the Cereal Grains and Pasta food group in the SR.
The sources of nutrient data for these items are mainly analytical obtained from the
scientific literature or analytical studies. These include data collected by nationwide
sampling under NDLs NFNAP program, described earlier.
Federal Definitions and Standards of Identity have been published for a number of
cereal grain and pasta products appearing on the market today (FDA, 2008a, 2008b).
Federal Enrichment Standards exist for wheat flour, cornmeal, rice, and macaroni and
noodle products (FDA, 2008a, 2008b). These standards do not mandate the
enrichment of the products, but if it is labeled as enriched, specified nutrient levels
must be present. Federal standards specify enrichment levels or ranges for thiamin,
riboflavin, niacin, iron, and folic acid in most enriched products. The Federal
Enrichment Standard for riboflavin in enriched rice has been stayed since 1958, and
hence riboflavin is not currently added to enriched rice. The standards for enriched
grain products were amended to require the addition of folic acid beginning in 1998.
Addition of calcium to most enriched products is optional, but if added must meet
specified levels. However, consistency in levels of enrichment may be an issue
(Guerrero et al, 2009). The current Federal Enrichment Standards are listed in Table 21.
In the Cereal Grains and Pasta food group, data are presented for the enriched and
unenriched forms of commonly enriched products.
Table 21. Standards for Enrichment1
Food Item
Thiamin Riboflavin Niacin Iron
Folic Acid Calcium2
--- milligrams per pound --Wheat flour
2.9
1.8
24
20
0.7
960
Self-rising
2.9
1.8
24
20
0.7
960
wheat flour
Cornmeal
2.0-3.0 1.2-1.8
16-24 13-26
0.7-1.0
500-750
Self-rising
2.0-3.0 1.2-1.8
16-24 13-26
0.7-1.0
500-750
cornmeal
Rice
2.0-4.0 1.2-2.43
16-32 13-16.5 0.7-1.4
500-1,000
Macaroni and
4.0-5.0 1.7-2.2
27-34 13-16.5 0.9-1.2
500-625
noodle products
1.
A range of figures indicates minimum and maximum levels. A single figure is the
minimum level, with overages left to good manufacturing practice.
2.
Calcium enrichment is optional in these products.
3.
The enrichment standard for riboflavin in enriched rice has been stayed since
1958.
In 2010, the U.S. Departments of Agriculture and Health and Human Services released
the seventh edition of the Dietary Guidelines for Americans, which set evidence-based
recommendations for the public to help prevent disease (U.S. Departments of
77
Agriculture and Health and Human Services, 2010). The guidelines emphasize
consumption of whole grain foods, stating at least half of an individuals recommended
total grain intake should be whole grains to reduce the risk of several chronic diseases
and help with weight maintenance.
The AACC International definition of whole grains is Whole grains shall consist of the
intact, ground, cracked or flaked caryopsis, whose principal anatomical components the starchy endosperm, germ and bran - are present in the same relative proportions as
they exist in the intact caryopsis.
In 2006, FDA issued draft guidance for Industry and FDA Staff on Whole Grain Label
Statements. It can be accessed at:
http://www.fda.gov/Food/GuidanceComplianceRegulatory
Information/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm.
Cereal grains.The majority of the cereal grains included in Food Group 20 are
cultivated grasses belonging to the Poaceae (alt.Gramineae) family and are thus true
cereals. Amaranth, buckwheat, and quinoa differ botanically from true cereals, and are
referred to as pseudo cereals because they are grown and used like cereal grains
(Brouk, 1975). Arrowroot flour is derived from arrowroot and tapioca is produced from
cassava root, which are both non-cereal-grain plants, but used in ways similar to cereal
grains.
The scientific name is given for the most unprocessed form of the cereal grain in the
database. The Germplasm Resources Information Network (GRIN) was used as the
basic reference for the scientific names and preferred common names (USDA, 2011).
With the exception of corn (maize), which is native to the Americas, nearly all true
cereal grains originated in Europe and Asia (Brouk, 1975). Buckwheat is native to
central Asia. Amaranth and quinoa are native to Central and South America,
respectively.
Kasha, a buckwheat product, originated in Russia. Buckwheat groats, which are
roasted to develop a distinctive nutty flavor, may be packaged in the whole form or
milled to either coarse, medium, or fine granulations. Kasha is usually cooked as a hot
cereal or prepared in combination with other foods and ingredients.
Corn and corn products appearing in Food Group 20 are restricted to field corn varieties
and do not represent the varieties (sweet corn) used mainly as a vegetable. Corn and
cornmeal products are available in white, yellow, and blue varieties. Yellow corn
varieties have higher vitamin A values due to the presence of the provitamin-A
carotenoids, alpha- and beta-carotene. Yellow corn also has much higher levels of
lutein + zeaxanthin. With the exception of these nutrients, the composition profiles of
white and yellow corn are similar.
78
Self-rising cornmeals and wheat flours have more calcium, phosphorus, and sodium
due to the addition of chemical leavening agents and salt. Sodium bicarbonate,
monocalcium phosphate, sodium acid pyrophosphate, and sodium aluminum phosphate
are the most commonly used leavening agents. Salt is also usually added to self-rising
products for flavor. Bolted cornmeal has had most of the bran removed during milling,
but contains most of the germ present in the whole-grain corn.
Masa corn flour is milled from corn which has been steeped in a lime (calcium
hydroxide) solution. This is done both to facilitate the removal of the outer hull of the
corn grain and to impart the characteristic flavor of authentic corn tortillas and other
related products. As a result of the use of lime in processing, masa corn flour is higher
in calcium than other corn products.
Brown rice has the bran layers intact. Rice that has been milled to remove the bran
layers is referred to as white rice in this database.
Bulgur, a wheat product, has been produced in the Middle East and northern Africa
since ancient times. Bulgur is produced by parboiling, drying, and then cracking wheat
kernels. It is usually consumed as a cooked cereal or as an ingredient in other dishes.
Couscous is coarse-ground wheat endosperm made from durum wheat or another hard
wheat variety. Couscous is a popular food in northern Africa and in the Middle East. It
is usually eaten as a hot cereal or combined with other foods.
Wheat flour tortilla mix is used for making flour tortillas and other related products. This
product is higher in calcium than other wheat flour products because calcium carbonate
is added.
Bread flour, approximately 13% protein, is milled primarily from hard wheats. Cake
flour, approximately 9% protein, is milled from soft wheats. Semolina is coarse-ground
endosperm from durum wheat, and is used chiefly for making pasta.
Teff is an ancient crop believed to have been domesticated in the northern highlands of
Ethiopia. It is used alone or in combination with sorghum to prepare the fermented flat
bread, injera (Dendy, 1995).
Corn grits, farina, rolled oats or oatmeal, and toasted wheat germ are included in Food
Group 08, Breakfast Cereals.
Nutrient data for different forms and products of each cereal grain were not obtained
from the same sample or source. For example, a single source of wheat was not
processed to all forms given in the database: whole-grain, bran, germ, and various flour
products. The data were obtained from many sources at different times for analysis and
are affected by different variables: growing locations, crop years, cultivars, natural
variability, milling and processing techniques, laboratories, and possibly methods of
analysis. Therefore, in a comparison of different forms and products of a cereal grain,
79
nutritional differences may not measure precisely the effect of processing or preparation
methods.
Pasta.Under Federal Standards of Identity, there are two broad categories of pasta
products: macaroni and noodle products (FDA, 2008b). Macaroni products are formed
by extrusion of the pasta dough into a variety of shapes and sizes including elbows,
spirals, shells, twists, wheels, etc. Specific shapes of macaroni products have unique
names such as rigatoni, manicotti, ziti, linguini, and spaghetti which are recognized by
the consumer.
Although spaghetti is defined under Federal standards as a macaroni product, it is
included as a separate category due to its unique market identity. However, the nutrient
composition of spaghetti and that of other forms of macaroni products are the same on
an equal weight basis.
Noodle products are also available in a variety of sizes and shapes. Federal Standards
of Identity specify that noodle products must contain not less than 5.5 percent by weight
of the solids of egg or egg yolk (FDA, 2008b).
Various forms of vegetable macaroni and noodle products are available today. Federal
standards specify that these products must contain a minimum of 3 percent by weight of
the solids of tomatoes (red varieties), artichoke, beet, carrot, parsley, or spinach ((FDA,
2008b). Spinach noodles and tricolor-type (red, green, and regular) macaroni are the
most commonly available products of this type on the market.
Protein-fortified macaroni products, both with and without added vegetable solids, are
also available. These products usually contain wheat germ, dried yeast, or other
ingredients which increase the protein content of the product. If a macaroni product is
labeled as with Fortified Protein, under Federal standards it must have a protein
content of at least 20 percent on a 13-percent moisture basis and protein quality not
less than 95 percent of that of casein (FDA, 2008b).
Corn pasta is available on the market to meet the needs of those who are allergic to
wheat and hence must avoid foods containing wheat ingredients. Corn pasta is made
exclusively from corn flour. Since it contains no wheat flour ingredients, corn pasta is
not required to meet Federal standards for macaroni or noodle products.
Fresh-refrigerated pasta has a higher moisture content than dry pasta and must be kept
under refrigeration until prepared. Data are presented for plain and spinach types, both
of which contain egg. Stuffed pasta such as ravioli and tortellini are listed in Food
Group 22, Meals, Entrees, and Side Dishes.
Data are presented for the cooked forms of both egg-containing and non-egg-containing
homemade pasta. The recipe used for each item is footnoted.
80
Oriental noodles do not fall under Federal Standards of Identity. Although these
products may be labeled as noodles, they usually do not contain eggs. Chinese-style
pasta products currently in SR include rice noodles, chow mein noodles, and fried flat
noodles. Two Japanese noodles are currently in SR: soba noodles are made with
buckwheat flour; somen is a thin wheat flour noodle. Chinese cellophane noodles, also
called long rice noodles, are made from mung bean flour and are included in Food
Group 16, Legumes and Legume Products.
References for Notes on Foods Cereal Grains and Pasta
AACC International. 1999. Definition of Whole Grains.
http://www.aaccnet.org/initiatives/definitions/Pages/WholeGrain.aspx (Accessed
6/4/2013)
Dendy, D.A.V., ed. 1995. Sorghum and Millets: Chemistry and Technology. American
Association of Cereal Chemists, Minnesota, 406 pp.
Guerrero, R., Gebhardt, S.E., Holden, J.M., Kretsch, M., Todd, K., Novotny, R., Murphy,
S. 2009. White rice sold in Hawaii, Guam, and Saipan often lacks nutrient enrichment.
Journal of American Dietetic Association. 109(10):1738:1743.
U.S. Department of Agriculture, Agricultural Research Service, National Genetic
Resources Program. 2011. Germplasm Resources Information Network - (GRIN)
[Online Database]. National Germplasm Resources Laboratory, Beltsville, Maryland.
http://www.ars-grin.gov/cgi-bin/npgs/html/tax_search.pl (Accessed 6/4/2013)
U.S. Departments of Agriculture and Health and Human Services. 2010. Dietary
Guidelines for Americans, 7th Edition. http://www.cnpp.usda.gov/DietaryGuidelines.htm.
(Accessed 6/4/2013)
2008a. Cereal Flours and Related Products. Code of Federal Regulations, 21 CFR
137, U.S. Government Printing Office, Washington, DC.
2008b. Macaroni and Noodle Products. Code of Federal Regulations, 21 CFR 139,
U.S. Government Printing Office, Washington, DC.
2006. Whole Grain Label Statements. Docket 2006D-0066.
http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformati
on/LabelingNutrition/ucm059088.htm (Accessed 6/4/2013)
81
Eggs (Food Group 01)

Recently, NDL arranged to have regular large, whole eggs picked up in a nationwide
sampling as part of NFNAP. Notes on other food items in this food group will be
included at a later time.
Sampling and analysis. Whole egg samples of regular large eggs were picked up in
March/April 2010 at the 12 NFNAP sampling locations. The sample units were sent to
the Food Analysis Laboratory Control Center (FALCC) at Virginia Tech for preparation
of analytical samples to be sent to the qualified analytical laboratories. Individual
samples from each of the 12 locations were prepared for the determination of
proximates (moisture, protein and fat), fatty acids, and cholesterol. Samples units from
the 12 locations were paired, using randomization, to create six city-pair analytical
composites for analysis of vitamins, minerals, and sugars. FALCC also sent quality
control (QC) samples to the analytical laboratories to monitor accuracy and precision of
measurements.
Results. The analytical and QC data received from the analytical laboratories were
reviewed. The QC results were found to be acceptable, and the analytical data for most
nutrients were comparable to the current data in the National Nutrient Database for
Standard Reference, Release 22 (SR22). Values for cholesterol, vitamin D, and vitamin
B12 were significantly different from the older values which were based on analyses from
eggs sampled in 2002.
Cholesterol was determined by gas chromatography; the new value for cholesterol is
372 mg/100g compared to the SR22 value of 423 mg/100g. This estimate was based
on the analysis of the 12 individual samples by each of three independent qualified
laboratories. The results for QC materials from all three laboratories were also
acceptable.
Vitamin D was determined by HPLC-UV for the six city-pair composites. The results for
the QC material were within the acceptable range. Two of the city-pair composites were
analyzed by another lab using HPLC-MS/MS to double check the data. The inter-lab
results were in good agreement.
Values for four of the six city-pair composites for Vitamin D averaged 1.2 g (49.2
IU)/100g (with a range of 1 g (39 IU) 1.8 g (71 IU)/100g), compared to the SR22
value of 1.2 g (49.6 IU)/100g. However, the values for the other two city-pairs were
3.8 g (150 IU)/100g and 8.7 g (348 IU)/100g. Each city-pair with a higher vitamin D
value contained samples of eggs for a specific brand picked up in two non-contiguous
states from the same grocery store chain, and those cartons were labeled as follows:
5X MORE VITAMIN D PER EGG.
Reserve samples for the four individual cities that were part of the two city-pairs with
higher vitamin D were sent to the laboratory to be analyzed for vitamin D. One of the
city values was within the expected range (1 g (39 IU) 1.8 g (71 IU)/100g) of the
82
data for the current estimate. The other three city values were much higher and fell
between 7.1 g (284 IU)/100g and 12.1 g (483 IU)/100g. Two of these three samples
were from the same store brand, and their respective cartons were labeled as indicated
above, and thus higher in vitamin D. The third of the three was obtained from a store
brand that had no vitamin D statement on the carton. Additional samples of that brand
were sampled, analyzed, and confirmed.
To calculate the final estimate of vitamin D in large, whole eggs, all values from samples
which had no vitamin D claims were averaged together to yield a value of 2.0 g (82
IU)/100g with a range of 1.0 g (39 IU)/100g to 9.2 g (368 IU)/100g. The new value is
64% higher than the SR22 value of 1.2 g (50 IU)/100g.
The values for the store brand which contained a vitamin D claim were not used. NDL
staff decided that the presence of a claim could influence the selection of that brand by
the consumer and may bias the representativeness of the sample set. However, it is
clear that some eggs in the marketplace now contain higher levels of vitamin D. It is
likely that this change is due to the fortification of specific feeds given to the laying hens.
More research will be needed to assess the impact on vitamin D levels in eggs
nationwide.
The new value for vitamin B12 (0.89 g/100g) is 31% lower than the value in SR22 (1.29
g/100g). The values for the QC samples were satisfactory.
Impact. All egg products that contain egg yolk, where the fat soluble cholesterol and
vitamin D are found, were updated to reflect the change in values. NDL food
specialists, who use whole eggs and other egg products as ingredients in formulations
and recipes, will use these cholesterol and vitamin D values to calculate the
composition of those food items. NDL plans to follow up on the sampling and analysis
of whole eggs in one to two years to monitor levels of vitamin D in samples nationwide.
83
Legumes and Legume Products (Food Group 16)

The legumes included in this food group are restricted to the mature, dry seeds of the
family Fabaceae or Leguminosae, as well as products made from them. The immature
seeds or pods and other parts of the plant, such as leaves, tubers, and sprouted seeds
are included in Food Group 11, Vegetables and Vegetable Products, when appropriate.
The sources of nutrient data include the scientific literature, analytical studies conducted
by NDL and other government agencies, and the food industry. Since the inception of
NFNAP (p. 52) in 1997, a few legumes and legume products (common beans, baked
beans, refried beans, chickpeas, peanut butter, and tofu,) have been sampled and
analyzed. Data for commonly consumed raw and cooked legumes were obtained by a
comprehensive study conducted in the 1980s at the University of Idaho. Data on other
raw and cooked legumes, for the most part, have been obtained from the scientific
literature. In most cases, data for other processed legumes were supplied by the food
industry or obtained from the scientific literature.
Data are presented for raw, cooked, and canned legumes. Legume products, such as
fermented legumes, e.g. soy sauce, tempeh, and natto, and other products
manufactured from legumes, e.g. peanut butter, tofu and soy milk are also included in
this food group. If appropriate, data are presented for both the unprepared and the
prepared forms of the food.
Nutrient data for different forms of the same legumes and the legume products were not
necessarily derived from the same sample. That is, a single sample of kidney beans
was not analyzed in all forms given in the database: raw, cooked, and canned. The
data were obtained from many sources and most likely represent different crop years,
growing areas, cultivars, processing techniques, lengths and conditions of storage, and
possibly different methods of analysis. Therefore, in a comparison of different forms of
a legume, nutritional differences should not be ascribed solely to the effect of
processing or preparation methods.
Raw legumes.--Although nutrient data were available for several cultivars of some
legumes, the data base for any one cultivar was too small to justify giving separate
entries by cultivar. Mature legumes are not eaten raw because toxic factors, such as
hemaglutinins and trypsin inhibitors (Akroyd and Doughty, 1982), are present. Raw,
mature legumes are also unpalatable and hard to digest. The usual processing or
preparation methods, such as cooking and canning, remove or inactivate these toxic
factors. Cooking or other processing of legumes also makes them more palatable by
reducing the beany flavor that some find objectionable.
Prepared legumes.--Nutrient data for cooked legumes were sometimes unavailable or
incomplete. In these cases, nutrient values for the cooked form were calculated from
data for the raw form of the same legume. For example, nutrient data for boiled
peanuts were calculated from data for raw peanuts.
84
Appropriate true nutrient retention factors were used to calculate the nutrient content of
the cooked foods after adjusting for moisture changes. These are presented in the
USDA Table of Nutrient Retention Factors, Release 6 (2007) The percentage yields for
cooked legumes prepared from raw legumes are given in Table 22. The increased
moisture content for cooked legumes leads to the average yield factor of about 2.5.
Table 22. Yields Factors for Selected Cooked Legumes
Yield Factor
Legume
Ratio of
Weights1
Beans:
Black
2.3
Cranberry
2.3
Great northern
2.5
Navy
2.3
Pink
2.3
Pinto
2.4
Red kidney
2.4
Small red
2.3
Small white
2.3
Broadbeans
2.8
Chickpeas
2.1
Cowpeas
2.6
Lima beans:
Baby
2.4
Large
2.6
Lentils
2.7
Mung beans
3.2
Peas, split
2.5
Pigeon peas
2.6
1
Ratio of Weights = (Weight of legume cooked / Weight of legume, uncooked)
Sodium values for cooked legumes are relatively low because no salt was added.
Since the sodium content of tap water varies according to location (0-39 mg/100g), the
sodium value of cooked legumes may be underestimated if the water supply naturally
contains significant amounts of sodium. Sodium content of cooked legumes will depend
on the amount of salt used in cooking and can be as high as that of canned legumes.
Sodium values for cooked legumes with added salt were calculated by adding the
sodium content of approximately 1/8 of a teaspoon of salt per 100 grams of legumes or
236 mg of sodium to the sodium naturally occurring in the cooked vegetable with no salt
added. Tap water also contains other dissolved minerals. The content varies
considerably depending on the source and treatment of the local water supply.
Retention values are generally based on cooking methods that minimize the loss of
nutrients, particularly the water-soluble vitamins, primarily due to leaching into the
85
cooking water. Nutrient values of cooked legumes obtained by these procedures tend
to be higher than those values for the same legumes cooked by less-than-optimum
methods. Some conditions that affect the retention of nutrients in legumes include
cooking method, size and shape of the legumes or amount of surface area, maturity,
condition of the legume, proportion of broken seeds, amount of cooling water and
cooking time.
Nutrient values for multi-ingredient mixtures such as home-prepared Boston baked
beans were calculated from recipes developed by the U.S. Department of Agriculture.
Values for each nutrient provided by the ingredients used in the recipe were totaled.
Nutrient values were adjusted by using appropriate nutrient retention values to account
for any changes caused by evaporation or hydration and heat destruction due to
cooking procedures.
Data for canned legumes were often developed for the purpose of nutritional labeling;
therefore data are presented for the total can contents. During the canning process,
and sometimes during cooking, the cotyledons of legumes rupture, releasing starch into
the brine; therefore, draining of the liquid medium is difficult. However, cooks do
generally drain these products. Some packers may add sugar to certain canned
legumes and this may also affect the nutrient content.
Nomenclature.--To aid in identifying individual legumes listed in the tables, the scientific
name of the legume is included in the food description file, usually on the raw form of
the legume. The USDA Germplasm Resources Information Network (GRIN), (USDA,
2011) was used as the basic reference for the scientific and preferred common names.
Identifying legumes by their common names, however, is often confusing because
these names are not always applied to the same food in different geographical
locations. Some names of legumes in common use or unique to one region of the
country have been included in the common name filed of the food description file.
Additional descriptions of legumes and legume products are provided in the following
paragraphs.
In other countries and among immigrants to the United States, various terms are often
substituted for legume. The term pulse is sometimes used for a legume having a low
fat content. Pulses include common beans, broadbeans, peas, and lentils. Soybeans
and peanuts are sometimes referred to as leguminous oilseeds (Akroyd and Doughty,
1982). Data on oils derived from these sources, are found in Food Group 4, Fats and
Oils.
Dhal or dal are legumes that have been dehulled and split. This practice is common
in India to shorten the cooking time. Gram is a term sometimes used in India for the
whole seed of any legume (Yamaguchi, 1983) and sometimes used as another name
for the chickpea (Duke, 1981). There are a number of other grams. For example, red
gram refers to pigeon peas, green gram to mung beans, and Bengal gram to chickpeas.
86
Adzuki beans (Vigna angularis) are grown primarily in East Asia, but have been
introduced into the southern United States and Hawaii. These beans are eaten either
boiled or fried. Adzuki beans ground into a fine paste are used in some confections,
such as yokan. Canned adzuki beans, sweetened with sugar, are commonly sold in
Hawaii (Duke, 1981).
Common beans (Phaseolus vulgaris) are native to the tropical areas of Central and
South America. They include black, black turtle soup, cranberry, French, great
northern, kidney, navy, pink, pinto, and white beans, which are widely grown in many
areas around the world. White beans are commonly used to prepare many types of
baked beans. Pinto beans are used in many Mexican recipes (Akroyd and Doughty,
1982, Duke, 1981). Data were combined for several types of kidney beans to produce
an overall figure for kidney beans.
The broadbean (Vicia faba) has been cultivated in the Mediterranean region and the
Near East since ancient times. It was the only bean known to Europeans until the
common bean (P. vulgaris) was introduced from the New World. There are two major
subspecies of broadbeans. Var. major, which has large flat seeds, is usually
consumed by humans. Var. equina, which has small, globular seeds and commonly
called field bean or horse bean, is used for feeding livestock. Broadbeans are used in
many dishes in the Mediterranean region, such as falafel (Akroyd and Doughty, 1982).
Carob flour or powder (Ceratonia siliqua), also called St. Johns bread, is found in many
health foods as a chocolate replacement. The seeds are ground to extract a gum,
known as locust bean gum, which is used in many food and industrial products. The
pods are ground to produce carob flour. Vegetable oil or other fats are frequently added
to the raw carob flour to make confectionary coatings or candy bars. The carob tree is
native to the eastern Mediterranean region and has been introduced to California and
other areas (Akroyd and Doughty, 1982, Duke, 1981).
Chickpeas (Cicer arietinum) or garbanzo beans are one of the most commonly
consumed legumes in India and in the Near East (Akroyd and Doughty, 1982). In the
United States, canned or cooked chickpeas are a common item at many salad bars. In
the Near East chickpeas are used in many dishes such as hummus and falafel. These
items have become more popular in the United States.
Cowpeas (Vigna unguiculata), or black-eyed peas, are cultivated in the southern United
States and in many tropical areas. There are three major subspecies: Vigna
unguiculata unguiculata is the common cowpea or black-eyed pea; Vigna unguiculata
cylindrica, or catjang, is used whole or split but is more frequently used as forage; Vigna
unguiculata sesquipedalis, or yardlong bean, has pods that may grow to 36 inches in
length and is commonly used in the Orient as a vegetable. The mature seeds are also
used (Akroyd and Doughty, 1982).
Hyacinth beans (Dolichos purpurens), also known as lablab, are native to Asia and have
been cultivated in India for centuries. The mature seeds are eaten as a dahl.
87
Lentils (Lens culinaris) originated in the Near East and Mediterranean areas. The
seeds are usually boiled and served in soups and stews (Akroyd and Doughty, 1982).
Lima beans (Phaseolus lunatus) originated in tropical regions of the Americas and are
now grown in tropical and subtropical areas around the world. Baby lima beans grow in
most areas of the United States (Duke, 1981). There are two major subgroupings of
lima beans: the small or baby type and the large lima beans.
Lupins (Lupinus spp.) are found in the Americas and in the Mediterranean region.
There are four major species. White or Egyptian lupins (Lupinus albus) are common in
the Mediterranean region and were cultivated by the Romans. Seeds are treated by
soaking, then boiling, and sometimes additional soaking. Sweet strains with less
alkaloids have been developed.
Blue lupin (Lupinus angustifolius) originated in northern Europe and is grown primarily
for animal feed. Yellow lupin (Lupinus luteus) is native to southern Europe and the
Mediterranean. Low-alkaloid varieties have been developed. Tarwi or pearl lupin
(Lupinus mutabilis) has been grown in South America for centuries. Special preparation
methods are required to remove the alkaloids. Low-alkaloid types are being developed
(Akroyd and Doughty, 1982, Duke, 1981). Because of limited data, nutrient values for
all four subspecies have been combined in the tables.
Mothbeans (Vigna aconitifolia) are native to India and are eaten whole or as a dhal.
The seeds are also used as a source of flour (Duke, 1981).
Mung beans (Vigna radiata), also called green gram in India, are native to tropical areas
of Asia and are widely grown there. Recently, mung beans have been introduced to the
United States. In China and the United States mung beans are commonly grown for
sprouting and are consumed as a vegetable. The mature seeds can be boiled and
eaten. They can also be ground into a flour for use in bakery products and fried snack
foods (Akroyd and Doughty, 1982). Mung beans are also made into a noodle-like
product called long rice. A similar product made from mung bean flour is cellophane
noodles.
Mungo beans (Vigna mungo), sometimes called black gram, originated in India and are
also grown in the West Indies (Vaughan and Geisler, 1997). Mungo beans are eaten
either whole or as a dhal. They also can be boiled or roasted and ground into flour for
use in cakes and breads.
Peas (Pisum sativum), or field peas, originated in southwest Asia and are now grown in
temperate areas around the world (Akroyd and Doughty, 1982). They were once
named as different species-garden peas and field peasbut are now classified
together. Field peas are hardier, have smaller seeds, and are usually grown for the
mature seeds.
88
Peanuts (Arachis hypogaea), native to Latin America, are now grown in tropic, subtropic
and warm-temperate areas of the world. In the United States over 50 percent of the
peanuts are processed into peanut butter, about 21 percent are roasted, and about 16
percent are used in confections (Duke, 1981). In other countries, peanuts are produced
primarily for their oil and the remaining peanut cake is used for livestock feed. The
three main types of peanuts are Virginia, Spanish, and Valencia. Virginia peanuts have
large seeds and usually contain two seeds per pod. Spanish peanuts have small seeds
and their pods also contain two seeds. Valencia peanuts also have small seeds and the
pods contain two to five seeds (Brouk, 1975). Nutrient data on the different cultivars of
peanuts were combined to generate overall values for peanuts: Virginia (including
runner), 90.6 percent; Spanish type, 8.5 percent; and Valencia type, 0.9 percent. By
federal regulation (21 CFR 164.150), peanut butter must contain at least 90 percent
peanuts, and not more than 10 percent seasonings (including sugar, salt, and oil), and
stabilizing ingredients.
Pigeon peas (Cajanus cajan), or red gram, were probably native to Africa, spreading in
prehistoric times to Asia (Vaughan and Geisler, 1997). In India, pigeon peas are usually
consumed as a dahl.
Soybeans (Glycine max) are among the most important sources of protein and oil
known to man. Indigenous to eastern Asia, where they have been used in myriad ways
for centuries, soybeans are now cultivated in eastern and southeastern Asia as well as
in the Americas, predominately in the United States and Brazil (Akroyd and Doughty,
1982, Duke, 1981, Vaughan and Geisler, 1997). A number of fermented soybean products are known in the Orient, and in recent years these have attracted a following in the
United States.
Shoyu (Japanese soy sauce) is made from equal parts soybeans and cracked, roasted
wheat, plus salt and water. The mixture is inoculated with Aspergillus soyae mold and
fermented from 6 months to as long as 5 years. Tamari is a different product made with
little or no wheat. In the United States a non-fermented, synthetic product known as soy
sauce is prepared from hydrolyzed soy protein, caramel coloring, corn syrup, salt, and
water (Shurtleff and Aoyagi, 1979a) rather than using the traditional fermentation
method. Soy sauces are commonly used as condiments in east and southeastern
Asian style cooking. It is also used in western cuisines and prepared foods.
Miso, or soy paste, is made from soybeans, a grain (either rice or barley), salt, and
water. The mold Aspergillus oryzae is introduced for fermentation (Shurtleff and
Aoyagi, 1976). Many different types of miso are marketed and rarely are identified in
the scientific literature. Data for a number of market samples have been combined in
the database, which explains the somewhat large variation in some nutrient values.
Natto is made from whole, cooked soybeans, which are inoculated with the bacterium
Bacillus subtiis. Natto is often served over rice or noodles as a main dish or used in
soups and salads (Shurtleff and Aoyagi, 1979a).
89
Tempeh, from Indonesia, is made from cooked soybeans bound together with the
mycellia of the mold Rhizopus mycellius. The product is made into cakes or patties and
often sliced and fried (Shurtleff and Aoyagi, 1979b).
Tofu, another soy product, is prepared by precipitating the protein of soy milk with any
of several coagulants. Tofu is prepared by soaking the whole soybeans overnight and
later grinding them with water before draining. The resulting soy milk is pressed from
the cooked, ground soybeans, leaving a white or yellowish pulp consisting of the
insoluble parts of the soybean. This pulp is known as okara, and can be used in many
recipes (Shurtleff and Aoyagi, 1979a). Any of several coagulants is then added to
precipitate the protein and form the curds. Nigari, the traditional coagulant used in
Japan, contains primarily magnesium chloride. Calcium chloride, calcium sulfate,
seawater, lemon juice and vinegar can also be used. As expected, the composition of
the coagulant affects the calcium and magnesium content of the finished product.
Excess liquid is pressed from the curd, which in turn affects the firmness of the tofu
(Shurtleff and Aoyagi, 1979a). Tofu is available in a number of firmness types, i.e.
soft, silken, medium, firm, extra firm, and others reflecting the amount of water pressed
from the curd. The amount of water pressed from the tofu, reflected in the firmness
term used, will also have concomitant effect on the nutrient contentfirm tofu with less
water will have a higher nutrient content than soft types with more water. However,
there is no standard for these terms, and one companys tofu using a particular term,
may be more similar to another companys product using a different term.
Soy milk is a beverage produced commercially from soybeans. In the United States,
soy milk may be used by individuals who choose not to consume animal products, are
allergic to cows milk or who are lactose intolerant. Some infant formulas are based on
soy milk. Soy milk can be processed in many of the same ways as cows milk and can
be substituted for it in many recipes.
In the United States and in other countries, soybeans are utilized as a source of oil, and
the resulting defatted meal was formerly used for animal feed. In recent years,
however, the defatted soy meal has been used in the preparation of many soy-based
products. Soy flour and soy grits can also be prepared from the defatted meal. Soy
flour is used in many foods as is or may be extruded into various soy-based products.
Soy protein concentrates are processed to remove most of the non-protein compounds,
primarily soluble sugars, from the defatted soy flour by wet extraction. Concentrates are
often extruded in the preparation of many products.
Soy protein isolates have had nearly all the non-protein constituents removed. The soy
extract can be either spray-dried or extruded into an acid medium to form fibers
resembling meat, which are marketed as textured vegetable protein. Soy protein
isolates are also used as an ingredient in a number of food products, both as a protein
extender and for their functional properties.
90
Modern processing methods have been used experimentally on a number of other

legumes, but none have reached largescale commercial production or have gained
the commercial acceptance of soy products.
Winged beans (Psophocarpus tetragonolobus) are native to southeast Asia and have
been introduced to tropical areas of the United States, such as Hawaii, Puerto Rico, and
southern Florida. The pods, leaves, stems, and tubers of this plant are all edible and
are included in Food Group 11, Vegetable and Vegetable Products.. Only data on the
mature seeds, however, are reported here. The mature seeds can be steamed, boiled,
roasted, fermented, or processed into milk or into products such as tofu or tempeh
(BOSTID, 1981).
References for Notes on Foods Legumes and Legume Products
Akroyd, W.E. and Doughty, J. 1982. Legumes in Human Nutrition. FAO Food and
Nutrition Paper No. 20. Food and Agricultural Organization of the United Nations.
Rome, Italy. 152 pp.
Board on Science and Technology for International Development (BOSTID), National
Research Council. 1981. The winged Bean A High Protein Crop for the Tropics.
National Academy Press. Washington, D.C. 46 pp.
Brouk, B. 1975. Plants Consumed by Man. Academic Press. New York. 479 pp.
Duke, J.A. 1981. Handbook of Legumes of Economic Importance. Plenum Press.
New York. 345 pp.
Shurtleff, W. and Aoyagi, A. 1976. The book of Miso. Ballantine Books. New York,
618 pp.
Shurtleff, W. and Aoyagi, A. 1979a. The book of Tofu. Ballantine Books. New York,
433 pp.
Shurtleff, W. and Aoyagi, A. 1979b. The book of Tempeh. Ballantine Books. New
York, 247 pp.
Vaughan, J.G. and Geisler, C.A. 1997. The New Oxford Book of Food Plants. Oxford
University Press. New York. 239 pp
Yamaguchi, M. 1983. World Vegetables Principles, Production and Nutritive Values.
Avi Publishing Company. Westport, Ct. 415 pp.
91
Nut and Seed Products (Food Group 12)

Introduction
There are currently 131 food items in the Nut and Seed Products food group within the
USDA National Nutrient Database for Standard Reference (SR). The sources of nutrient
data for these items released in SR include the scientific literature, analytical studies,
and food industry. In 1999 the International Tree Nut Council (INC) collaborated with the
Nutrient Data Laboratory (NDL) to sample and analyze almonds, hazelnuts,
macadamias, pecans, pistachios, and English walnuts. Since 2002, additional data were
obtained via NDLs National Food and Nutrient Analysis Program (NFNAP) (p. 52) for
those nuts as well as almond butter, Brazil nuts, cashews, pine nuts, shredded coconut,
and mixed nuts; and flaxseed, pumpkin, sesame and sunflower seeds.
The Almond Board of California provided data on many varieties of almonds commonly
grown in California. The Western Pistachio Association (now called American Pistachio
Growers) provided data on both raw and dry roasted pistachio nuts. These industry data
were then aggregated with the INC and NFNAP data. The remaining nut and seed
nutrient data were derived primarily from the scientific literature.
Lightly salted mixed nuts (both with and without peanuts), smoke-flavored almonds and
glazed walnuts were added to SR due to their high sales volume. The data were derived
from food labels and the food industry.
Apparent nutritional differences in estimates for different forms of nuts and seeds are
not necessarily due to the effects of processing or preparation methods. Different forms
of nuts and seeds (e.g., raw, oil roasted and dry roasted) usually were not of a common
sample origin. Data were obtained from many sources and may represent different
growing years, growing areas, cultivars, processing techniques, lengths and conditions
of storage, laboratories, and possibly different methods of analysis. The above factors,
together with natural variability, may lead to difference in nutrient content not related to
the processing or preparation methods. The USDA ARS Germplasm Resources
Information Network (GRIN) database (USDA, 2012) was used as the basic reference
for scientific names and preferred common names.
Nuts
Several tree nuts which are grown in the United States and are commercially important
in the food supply are: almonds, black walnuts, English walnuts, hazelnuts (filberts),
macadamia nuts, pecans, pinyon, and pistachio nuts. In fact, the United States
produces over one-tenth of the worlds tree nuts and provides about a quarter of world
exports (USDA, 2011). Most coconuts consumed in the United States are imported, but
in some tropical areas, coconuts are readily available from the coconut palm tree. Other
nuts must be imported, such as Brazilnuts, cashew nuts, European chestnuts, ginkgo
nuts, and pine nuts. Detailed information about tree nut imports and exports can be
found through the USDAs Economic Research Service at www.ers.usda.gov.
92
Relatively small amounts of some types of nuts are gathered by the consumer, either
from the woodlands or from trees used to landscape property. Nuts in this category are
acorns, beechnuts, butternuts, Chinese and Japanese chestnuts, and hickorynuts.
Black walnuts are gathered by families across 16 states and bought by nut companies
to be shelled and packaged for sale to consumers (Hammons, 2007).
Nearly all nuts must be dried or cured prior to being consumed. Drying nuts to a low
moisture contenteither by sun drying or by mechanical dryingprevents deterioration
of the nut and protects its quality during storage (California Walnut Board, 2011).
Although coconuts can be eaten raw, directly from the tree, harvested green coconuts
are partially dried or seasoned in the field (Grimwood, 1975). According to USDAs
Economic Research Service (2010), the per capita consumption of tree nuts has
increased from 2-1/4 pounds in the 1980s and 1990s to 3 pounds as of 2009.
Almonds (Prunus dulcis) make up over 1/3 of the per capita consumption of tree nuts in
the U.S. (USDA, 2010). About 80% of the worlds supply and approximately 100% of the
domestic supply are grown in the Central Valley of California. The market forms
available include inshell almonds; shelled almonds in many unblanched and blanched
forms (whole, sliced, slivered, chopped, and ground); almond paste made from ground
unblanched or blanched almonds blended with sugar; almond butter made from ground
dry roasted almonds blended with salt and a stabilizer; almond meal; and almond
powder or flour (Almond Board of California, 2010).
Brazilnuts (Bertholletia excelsa) come from large trees that grow in the tropical jungles
of the Amazon Basin. They are produced mainly in Bolivia, Brazil, and Peru. Both inshell and shelled Brazilnuts are marketed (INC, 2008). These nuts are known for their
very high selenium content, which is highly variable, depending on the geographic
location where the nuts are found (Chang, 1995).
Cashew nuts (Anacardium occidentale), which are native to Brazil, are cultivated in
many tropical countries, especially India, Vietnam, Mozambique and Brazil (INC, 2008).
Before the cashew nuts are eaten, the corrosive liquid between the shells must be
removed by some form of heat treatment (Woodroof, 1979), generally roasting. Raw
cashews have been heat-treated to safely remove the kernel from the shell, but have
not been further roasted.
Most coconuts (Cocos nucifera) eaten in the United States are consumed as dried
(desiccated) coconut, a form of coconut meat that has been shredded, disintegrated,
and then thoroughly dried in hot air driers (Grimwood, 1975). Unsweetened and
sweetened coconut comes in many forms, called cuts. The two types of coconut cuts
most often found in retail markets are flaked and shredded desiccated sweetened
coconut (General Foods, 1982). Another type of desiccated coconut is toasted coconut
which may be either unsweetened or sweetened (Ruehrmund, 1974).
Hazelnut and filbert are names used interchangeably for species of the genus Corylus
(Hazelnut Council, 2008; Woodroof, 1979). Hazelnuts are grown commercially in
93
Oregon and Washington, but filberts are also imported from Turkey, Italy, France, and
Spain to meet the demand for this nut (Woodroof, 1979; INC, 2008). These nuts are
marketed in-shell and shelled, roasted or salted, and used for the preparation of several
food products such as candy and ice cream (INC, 2008).
Macadamia nuts (Macadamia integrifolia, M. tetraphylla) are native to Australia. The M.
tetraphylla variety has a rough shell which is not as good for roasting. The largest
producers of macadamia nuts are Hawaii, Australia, South Africa, and Guatemala (INC,
2008). Dry roasted, salted macadamia nuts are readily available throughout the United
States.
Botanically, peanuts and soybeans are legumes, not tree nuts. Thus, they are found in
the Legume and Legume Products Food Group 16.
Pecans (Carya illinoinensis) are native to temperate North America, originating in
central and eastern areas. The leading producers of pecans are Georgia and Texas, but
they are also grown in several other states including Arizona, the Carolinas, Florida, and
New Mexico, as well as Mexico. Over 80% of pecans sold have been shelled (NPSA,
2008).
One pine nut species, pinyon (Pinus edulis), is an important source of food and
revenue for Native Americans in the Southwest. Very little recent information on the
nutrient content of pinyons is available, except for the unpublished data of Lanner
(1975) and Weber (1983). Most pine nuts (Pinus spp.) are imported from Italy, Spain,
China, Portugal, and Turkey (INC, 2008). Pine nuts are marketed in shelled form and
are generally used in the confectionery industry (INC, 2008) and as an ingredient in
recipes.
Pistachio nuts (Pistacia vera) are cultivated in the United States, Iran, Turkey, Greece,
Syria, and Italy. California is the major producer of pistachios in the U.S., with Arizona
and New Mexico as additional sources. Pistachios are marketed primarily roasted and
salted in their shell, but are also available unsalted and shelled (INC, 2008). Natural
ivory-shelled and red-dyed pistachio nuts are available, but the percentage of dyed nuts
is currently very small (American Pistachio Growers, 2011).
English walnuts (Juglans regia), which are often just called walnuts, originated in
Persia (now known as Iran). Thus, they were first called Persian walnuts (Woodroof,
1979). After these walnuts were introduced to England and then brought to America
they were called English walnuts (Brouk, 1975; Woodroof, 1979). Today, the Central
Valley of California is the center of commercial production in the United States: 78% of
the worlds supply and nearly all of the U.S. production (California Walnut Board, 2011).
Black walnuts (Juglans nigra), are native to North America (Brouk, 1975). These
walnuts, which are very hard to crack, are harvested wild from woodlands and from
cultivated trees (Brouk, 1975, Woodroof, 1979) in the Midwest and East-Central part of
the United States (Hammons, 2007).
94
Less Common Nuts

Acorns (Quercus spp.) are eaten raw, dried, or roasted in many parts of the world.
American pioneers and native Americans ground acorns into meal to make bread or to
thicken soups (Millikan, 1979). Most acorns contain potentially toxic tannins which must
be leached out of the acorns before they are eaten. The literature contains very little
recent information on the nutritive value of acorns. Weber, however, has made
unpublished data available on the nutrient content of dried acorn kernels and full-fat
acorn flour both of which are used by the White Mountain Apache Indians (Weber,
1983). Also see NDB No. 35182 for acorn stew which is an Apache dish.
Although beechnut trees (Fagus spp.) are found in many wooded areas, very few
produce beechnuts that have a sweet flavor (Millikan, 1979). Beechnuts from these
trees are difficult to gather for food because of their small size and poor nutmeat
development.
Butternuts are another species of Juglans (Juglans cinerea). The trees are native to
the Eastern United States and adjacent areas of Canada (USDA NRCS, 2011). The
number of butternut trees in North America has decreased dramatically due to a canker
fungal disease and other factors. The tree is considered an endangered species in
Canada (Ministry of Natural Resources, 2009) and a species of special concern in all
United States National Forests (Woeste and Pijut, 2009). Butternuts are used in baked
products and candies due to their oily texture and nice flavor (Woeste and Pijut, 2009).
Almost all of the trees of the American chestnut (Castanea dentata) have been
destroyed by fungus blight. Today, Chinese chestnut (Castanea mollissima) trees,
which are blight resistant, are sold in place of the American chestnut for yard and
orchard culture (Jaynes, 1979). Some Japanese chestnuts (Castanea crenata) are
imported from Japan and some are grown in the United States, although these
chestnuts are not as well adapted to the North American climate as the Chinese
chestnuts (Jaynes, 1979). European or Italian chestnuts (Castanea sativa) are available
in markets around the holiday season and are also sold roasted on street corners of
some cities.
Dried ginkgo nuts (Ginkgo biloba) resemble almonds but are whiter, fuller, and rounder
(Hedrick, 1972). Canned ginkgo nuts imported from Japan are readily available in Asian
markets in the United States.
Hickorynuts, which are native to the woodlands of the United States, belong to the
Carya species (Woodroof, 1979). Shagbark hickorynuts (Carya ovata) are moderate in
size and thin shelled, while shellbark hickorynuts (Carya laciniosa) are larger nuts with a
thick shell (Woodroof, 1979).
Pilinuts (Canarium ovatum) are imported from the Philippines. In the United States,
markets featuring Philippine foods stock candied pilinuts.
95
Seeds
Seeds are grown primarily for their edible oils, because they have a very high fat
content. Some seeds are eaten with very little home or commercial processing. Like
nuts, some of the seeds are commercially important and can be easily purchased in
retail or wholesale markets. Other seeds are available only to those having access to
the growing plants or trees.
Both pumpkin and squash seeds (Cucurbita spp.) are consumed in the United States.
Dried pumpkin and squash seeds and roasted pumpkin seeds are available in retail
markets. Whole squash seeds are eaten roasted and salted by the Navajo Indians
(Weber, 1983). Safflower seed (Carthamus tinctorius) is grown in the United States
primarily California as well as in Mexico, India, and the Middle East (U.S. ITC, 2003).
Although there has been some interest in using safflower seed meal and flour, safflower
is cultivated primarily for oil in the seeds.
During the Civil War, cottonseed (Gossypium spp.) was parched and ground as a
coffee substitute in the South (Hedrick, 1972). Today, glandless cottonseed products
such as roasted kernels, flour, and meal are used as ingredients in a variety of products
(Simmons, 1980) such as candy and baked products.
Sesame seed (Sesamum indicum) is native to East Africa and is grown in China, India,
Ethiopia, Sudan, Nicaragua, Mexico, Guatemala, and the United States (Brouk, 1975).
A paste form of sesame butter, is made from the whole seed, while tahini, another type
of sesame butter, is made from the kernel.
In the summer, watermelon seeds (Citrullus lanatus) are readily available from raw
watermelons, but are probably seldom eaten from this source. Dried watermelon seeds,
imported from Thailand and Taiwan, can be found in Asian markets in the United
States.
Breadfruit trees (Artocarpus altilis) are found throughout the Tropics. Although most
breadfruit trees bear fruit that is seedless, some cultivars contain seeds. In the seeded
cultivars, the fruit pulp is almost nonexistent and the breadfruit seeds take up almost all
the space inside the fruit (Brouk, 1975). Breadfruit seeds are boiled, roasted, or fried as
a snack. They can also be ground into flour or used as nuts in baked products (FAO,
1989, South Pacific Commission, 1983). In the American Tropics and Mexico, the
breadnut tree (Brosimum alicastrum) produces yellow fruit with single seeds, also called
ramns (Peters and Pardo-Tejeda, 1982). The seeds are eaten raw or boiled and can
be toasted and ground into a meal to make flatbread or a coffee-type beverage (Rocas,
2003).
One of the species of Sisymbrium (Sisymbrium spp.) is also known as tumble mustard.
Native Americans of the Navajo nation use these dry ground seeds, which they call
kostse, as an ingredient of cornbread (Weber, 1983). Small-seeded plants that differ
96
botanically from cereals, but that are cultivated like cereals in fields and ground into
flour to make bread and similar products, are called pseudo-cereals (Brouk, 1975).
One of these pseudo-cereals is chia seed (Salvia hispanica) which is native to Mexico
(Brouk, 1975).
The sacred lotus (Nelumbo spp.) is an aquatic plant found in China and India (Brouk,
1975). In the United States, Asian markets stock the dried, whole lotus seed which is
imported from China. Traditionally, the seeds are roasted, candied, cooked in soup, and
made into a paste for sauces and moon cakes (Dharmananda, 2002).
Cultivars of the confectionery type of sunflower seeds (Helianthus annuus) are
generally black with white stripes and are larger than oilseed type cultivars (Adams,
1982). Whole sunflower seeds, sunflower kernels, and sunflower butter are sold.
References for Notes on Foods Nuts and Seeds

Adams, J., ed. 1982. Sunflower. The National Sunflower Association, Bismarck, ND.
Almond Board of California. 2010. Almond technical information kit.
www.almondboard.com. (Accessed 6/4/2013)
American Pistachio Growers (formerly Western Pistachio Association). 2011. Personal
communication, Richard Matoian, Executive Director, July 27, 2011. Brouk, B. 1975.
Plants consumed by man. Academic Press, New York, NY.
California Walnut Board. 2011. California walnut history, cultivation & processing.
www.walnuts.org. (Accessed 6/4/2013)
Chang, J.C., W.H. Gutenmann, C.M. Reid, and D.J. Lisk. 1995. Selenium content of
Brazil nuts from two geographic locations in Brazil. Chemosphere 30:801-802.
Dharmananda, S. 2002. Lotus seed: food and medicine. Institute for Traditional
Medicine, Portland, OR. http://www.itmonline.org/arts/lotus.htm. (Accessed 6/4/2013)
Food and Agriculture Organization (FAO). 1989. Utilization of tropical foods: trees.
http://books.google.com (Accessed 6/4/2013)
General Foods Corporation. 1982. Tarrytown, NY. (Unpublished data; personal
communication).
Grimwood, B.E. 1975. Coconut palm products: Their processing in developing
countries. Rome: Food and Agriculture Organization of the United Nations, (FAO
Agricultural Development Paper No. 99).
97
Hammons Products Company. 2007. Taste the Wild Side of the Black Walnut.
http://www.hammonsproducts.com. (Accessed 6/4/2013)
Hazelnut Council. 2008. www.hazelnutcouncil.org. Hedrick, U.P., ed. 1972. Sturtevants
edible plants of the world. Dover Publications, Inc., New York, NY. International Tree
Nut Council (INC), Nutrition Research & Education Foundation. 2008.
www.nuthealth.org.
Jaynes, R.A. 1979. Chestnuts. In Nut tree culture in North America (ed. R.A. Jaynes).
Northern Nut Growers Association, Inc., Hamden, CN.
Lanner, R.M. 1975. Department of Forestry and Outdoor Recreation, Utah State
University, Logan. (Unpublished data).
Millikan, D.F. 1979. Beeches, oaks, pines, and ginkgo. In Nut tree culture in North
America (ed. R.A. Jaynes). Northern Nut Growers Association, Inc., Hamden, CN.
Ministry of Natural Resources, Ontario. 2012. Butternut (Juglans cinerea).
http://www.mnr.gov.on.ca/stdprodconsume/groups/lr/@mnr/@species/documents/docu
ment/stdprod_070895.pdf (Accessed 6/4/2013).
National Pecan Shellers Association (NPSA). 2008. www.ilovepecans.org (Accessed
5/16/2012)
Peters, C.M. and E. Pardo-Tejeda. 1982. Brosimum alicastrum (Moraceae): Uses and
potential in Mexico. Economic Botany 36:166-175.
Rocas, A.N. 2003. Brosimum alicastrum Sw. In: Tropical Tree Seed Manual.
Reforestation, Nurseries, & Genetics Resources, http://www.rngr.net (Accessed
6/4/2013).
Ruehrmund, M.E. 1974. Golden Toasted Coconut in candies and cookies.
Confectionary Production 40:402-404.
Simmons, R.G. 1980. Glandless cottonseedA new food crop. Texas Agricultural
Progress, Winter.
South Pacific Commission. 1983. Leaflet No. 9 - 1983 Breadfruit.
http://www.fao.org/WAIRdocs/x5425e/x5425e09.htm (Accessed 6/4/2013).
U.S. Department of Agriculture, Agricultural Research Service. 2012. Germplasm
Resources Information Network (GRIN) website. http://www.ars-grin.gov (Accessed
6/4/2013) .
U.S. Department of Agriculture, Economic Research Service. 2010. Fruit and tree nuts
situation and outlook yearbook. www.ers.usda.gov (Accessed 6/4/2013).
98
U.S. Department of Agriculture, Economic Research Service. 2011. Briefing Rooms.

Fruit and Tree Nuts: Trade. www.ers.usda.gov/briefing/fruitandtreenuts/trade.htm
(Accessed 6/4/2013).
USDA, NRCS. 2011. The PLANTS Database (http://plants.usda.gov). National Plant
Data Team, Greensboro, NC 27401-4901 USA. (Accessed 6/4/2013).
U.S. International Trade Commission (U.S. ITC). 2003. USITC Publication 3576.
Industry & Trade Summary: Oilseeds. Office of Industries, Washington, DC 20436.
Weber, C.W. 1983. Department of Nutrition and Food Science, University of Arizona,
Tucson. (Unpublished data).
Woeste, K. and Pijut, P.M. 2009. The peril and potential of butternut.
http://www.agriculture.purdue.edu/fnr/htirc/pdf/publications/Arnoldia%202009.pdf
(Accessed 6/4/2013)
Woodroof, J.G. 1979. Tree nuts: Production, processing, products. 2nd ed., AVI
Publishing Co., Westport, CN.
99
Pork Products (Food Group 10)

Introduction
Nutrient and food composition data for pork products are presented in the USDA
National Nutrient Database for Standard Reference (SR). The data in SR represent the
amount of each constituent in 100 grams of edible portion. The edible portion of pork
may be represented as separable lean and fat or as separable lean only. In each
case, bone and connective tissue are removed from the cut and reported as refuse. In
the case of separable lean and fat, it is assumed that all fat present is consumed. For
items described as separable lean only, all external trim fat as well as trimmable seam
fat are removed from the cut, and included in the reported refuse. Weights are
determined for the whole retail cut as purchased, and for each component (e.g. refuse,
separable lean, etc). The external trim fat and the seam fat are combined for analyses,
weighed, and reported as separable fat. Nutrient analyses are conducted on the
separable lean and the separable fat. The nutrient values for separable lean and
separable fat are combined and weighted for their respective contributions to the whole
retail cut; the resulting food items are reported as separable lean and fat. For cooked
pork cuts, the cuts are cooked with the separable fat intact. Nutrient data for separable
fat, separable lean only, and separable lean and fat of cooked cuts are analyzed or
calculated as described above.
The analytical nutrient data includes the mean nutrient value, the standard error given to
and number of samples. These values are either calculated by pooling data or by
weighting means, by applying cooking yields or nutrient retention factors to derive
values for some cooked foods, or by imputation from a different, closely related food.
For raw pork items and unheated cured items, nutrient values were calculated based on
known content of the nutrient in the lipid (fatty acids), total solids (cholesterol), moisturefree, fat-free solids (minerals), or protein (water-soluble vitamins) fractions.
Nutrients
Nutrient information for SR can be found under File Content in the documentation.
However, some nutrient information specific to pork products are included here. Nutrient
values are obtained for moisture, protein, ash, and total fat. The values for protein are
calculated from the content of total nitrogen (N) in the food using the conversion factor
recommended by Jones (1941). The specific factor for protein applied to pork items is
6.25. The carbohydrate content of uncured products (except for some organ meats)
consisting entirely of pork is negligible, and the carbohydrate content is thus assigned a
zero value. The sum of the percentages of water, protein, total lipid, and ash do not
necessarily equal 100 percent for those foods showing zero carbohydrate because the
amounts of each of these constituents were determined independently.
100
Food energy is expressed in terms of both kilocalories and kilojoules and represents the
physiological energy value remaining after losses in digestion and metabolism have
been deducted. (One kilocalorie equals 4.184 kilojoules). A broader discussion on
energy and calorie factors used in SR can be found under Food Description file in the
documentation. The specific calorie factors used for calculating energy values in pork
products are:
kcal/g
Protein.4.27
Fat... 9.02
Carbohydrate..3.87
The carbohydrate factor of 3.87 is used for estimating energy values for some organ
meats and some cured products. The factors are based on the Atwater system for
determining energy values. Details of the derivation of these factors are outlined in
Agriculture Handbook No. 74 (1973). Because the level of carbohydrate in separable
lean and separable fat is insignificant, no carbohydrate factor is needed for these
products.
A series of projects have been conducted to update the pork cuts in the USDA National
Nutrient Database for Standard Reference (SR). The studies documented in these
notes on pork represent only data collected since 2005. These projects are described in
detail below:
Natural Fresh Pork Cuts
Nutrient composition data for fresh pork products in the SR had not been updated since
1991. Since that time, changes in animal husbandry practices and industry procedures
led to the availability of leaner cuts. In order to provide up-to-date nutrient information
on fresh pork products in SR, the NDL, in collaboration with scientists at the University
of Wisconsin and the National Pork Board, conducted a study to determine the nutrient
composition of nine (9) fresh pork cuts. This study was funded in part by the National
Pork Board. The cuts chosen for evaluation were bone-in shoulder blade steak,
boneless tenderloin roast, boneless top loin chop, boneless top loin roast, bone-in
sirloin roast, bone-in center loin chop, bone-in center rib chop, bone-in country-style
ribs, and bone-in spare ribs. Data from this project were disseminated in a separate
report on the NDL web site titled The Revised USDA Nutrient Data for Fresh Pork in
2006 and were later incorporated in SR20 (2007).
Sampling: Nine fresh pork cuts were pre-ordered and purchased from 12 retail outlets
using the nationwide sampling plan developed for NFNAP (Perry et al., 2003) and
shipped frozen to the University of Wisconsin for trimming and preparation. Products
from each location were assigned randomly to either raw or cooked preparation. For
101
roasts and spare ribs, each roast or rack of ribs was randomly assigned to either raw or
cooked preparation.
Preparation - Cooking procedures:
Broiling (Center Loin Chops, Center Rib Chops, Top Loin Chops). Chops were grilled
on a pre-heated George Foreman Indoor/Outdoor Electric Barbeque Grill for 10
minutes, setting 4. External fat thickness and chop thickness were measured prior to
cooking; weights of raw cuts were obtained. Two (2) thermocouples were placed into
one (1) or two (2) chops, as needed. Chops were turned over when the internal
temperature reached 100o-105oF (38-41C). Chops were removed from the grill to
attain a final internal temperature of 160oF/71C (chops were taken off the grill at
approximately 155oF/68C internal temperature). Chops were cooled on a wire rack for
5 minutes and the highest internal temperature attained during the standing period was
recorded. After standing for 5 minutes, chops were re-weighed.
Roasting (Top Loin, Tenderloin, and Sirloin Roasts). Oven was pre-heated to
325oF/163C (425oF/218C for tenderloin roast). Top loin, tenderloin, and sirloin roasts
were weighed raw, and placed on a rack in a pan for cooking. Top loin roasts (boneless)
were roasted as single loin roasts (one loin muscle only). If the purchased product
was double top loin roast (boneless), i.e. two single top loin roasts backed and tied
together, the strings were removed, and each half of the double top loin roast was
processed as a single top loin roast. Roasts were cooked uncovered. An oven-durable
meat thermometer was placed into the geometric center of the roast. Roasts were
removed when they achieved an internal temperature of ~150oF/65C; the target final
internal temperature was approximately 160oF/71C. Roasts were allowed to stand 15
minutes; the final internal temperature was determined during this period. The cooked
weight of the roast was obtained and the cooking yield calculated.
Roasting (Spareribs). The oven was pre-heated to 325oF/163C. No external fat
measurements were collected, but any gross physical fat (loosely attached) from the
raw ribs were removed before cooking. The raw weight of the spareribs was obtained.
The number of ribs in the product being cooked was recorded. Spareribs were placed
on a rack in a pan, but were not covered during cooking. Ribs were roasted for 1 hour
and 45 minutes. Ribs were then removed from the oven; the temperature in the
intercostal muscles was immediately taken. Ribs were cooled for 10 minutes, and then
re-weighed. When cool enough to process, edible lean was separated from
bone/cartilage. Trimmable fat and connective tissue are not an issue in cooked ribs,
since it is assumed that, with this product, all soft tissues are consumed.
Braising (Shoulder Blade Steaks and Country-Style Ribs). Oven was pre-heated to
325oF/163C. The raw blade steaks and/or country-style ribs were weighed. The
thickness of the external fat around the outer surface of the cuts was measured. Blade
steaks or country-style ribs were placed on a rack in a roasting pan. Distilled water (100
ml) was added to the roasting pan, which was covered tightly and placed in the center
102
of the oven. Cooking time was determined from initial trials. Initial cooking time
estimates were: 45 minutes for blade steaks; 1 hour and 15 minutes for country-style
ribs. The internal temperature was determined with an electronic digital thermometer.
Steaks and/or ribs were allowed to cool for 5 minutes and then re-weighed and the
weight was recorded.
Sample preparation - raw and cooked products:
Measurement of external trim (separable) fat. For all chops, blade steaks, and
country-style ribs, external fat at the , , and points along the external fat surface of
the product were measured in millimeters. External fat thickness was measured at each
of these points. For top loin and sirloin roasts, fat thickness measurements were taken
over the center of the exposed fat at the , , and points along the length of the
roast. External fat measurements were not determined on tenderloin roast or spareribs.
Separation of lean meat, separable fat, connective tissue, and bone. Dissection of
pork cuts was performed from the perspective of a careful consumer, who
conscientiously separates these tissues. The most difficult separation is between the
trimmable (separable) fat and connective tissue, which lies in the seams between
muscles. The separation was accomplished by scraping the co-mingled tissues with a
knife blade, such that the soft fat was separated from the tougher, stringy connective
tissue. Separable lean tissue should be relatively free of trimmable fat, while the
trimmable fat should be reasonably free of connective tissue.
Separable lean meat, separable fat, and connective tissue were removed from bones as
cleanly as possible. Separable fat (i.e., external trim fat and seam fat), bone, and
connective tissue were removed from raw and cooked products and weighed to
determine the relative amounts of separable fat and separable lean meat. Component
weights (i.e., weights of separable lean, separable fat, bone, and connective tissue)
were reported in SR; weights of connective tissue and bone were combined and
reported as refuse. For food items listed lean only, the separable fat associated with
that cut is considered refuse; for food items listed lean and fat, the separable fat is
considered edible and contributes to the nutrient profile.
Sample composites and nutrient analyses:
Shoulder blade steak, tenderloin roast, and top loin chops. Shoulder blade steak,
tenderloin roast, and top loin chops represent different areas of the pig and are most
commonly cooked by grilling, roasting, and braising, respectively. For purposes of this
study, these were referred to as the primary cuts since complete nutrient profiles were
obtained for both the raw and cooked preparations of these cuts. For each cut, the lean
tissue cuts purchased from an individual location were combined into individual
composites for homogenization and nutrient analysis; for some nutrients (proximates,
minerals, cholesterol, thiamin, niacin, and riboflavin), the number of observations (n) =
12. For pantothenic acid, vitamin B6, and vitamin B12, samples from the three locations
were combined to form regional composites (n = 4). One of these composites was
103
randomly chosen and analyzed for retinol (Vitamin A); n = 1. Separable fat from all cuts
were combined to form raw and cooked composites. Complete nutrient profiles were
determined for each of these composites (raw and cooked).
Top loin roasts, sirloin roasts, center loin chops, center rib chops, country-style
ribs, and spare ribs. Proximate nutrients and minerals were analyzed from individual
composites for both the raw and cooked preparations of top loin roasts, sirloin roasts,
center loin chops, center rib chops, country-style ribs, and spare ribs. For these cuts,
cholesterol, thiamin, niacin, and riboflavin were determined from the regional
composites of the cooked samples. For some nutrients, values were imputed using
established NDL procedures described above. Nutrient values for pantothenic acid,
vitamin B6, and vitamin B12 for these cooked cuts were imputed from the primary cuts
prepared (cooked) in the same manner. Nutrient values (cholesterol, thiamin, niacin,
and riboflavin, pantothenic acid, vitamin B6 and vitamin B12) for the raw preparations
were imputed from their cooked counterparts. A commercial laboratory, whose
analytical procedures were evaluated through the NFNAP process and found to be
acceptable, performed tissue homogenization and nutrient analyses.
Enhanced Pork Cuts
Enhanced pork is the process of adding non-meat ingredients to fresh pork to improve
the eating quality of the final product where eating quality is defined as the juiciness,
tenderness, and flavor of pork (National Pork Board, 1998). As meat producers
increasingly raise leaner animals that contain significantly less fat, alternative processes
are being developed to replace the flavor loss due to fat reduction and reduce moisture
loss resulting from cooking. Enhancing the meat is one such process. Since SR did not
provide data for the nutrient content of enhanced meat, a collaborative study was
conducted by scientists at USDA, the University of Wisconsin, and the National Pork
Board to determine the nutrient profile of the following enhanced products: shoulder
blade steak, tenderloin, and top loin chops. This project was funded in part by the
National Pork Board.
Sampling. Three fresh, enhanced pork cuts were pre-ordered and purchased from 12
retail outlets using the nationwide sampling plan developed for NFNAP (Perry et al.,
2003) and shipped frozen to the University of Wisconsin for trimming and preparation.
Preparation and analysis. Preparation, compositing, and nutrient analyses for
enhanced versions of the shoulder blade steak, tenderloin, and top loin chops were
similar to those described for natural fresh pork cuts (see above). Data for enhanced
pork cuts were disseminated in SR20 (2007).
Pork Value Cuts
USDA, in collaboration with the National Pork Board and University of Wisconsin,
conducted a study to determine the nutrient profile of four new pork value cuts. This
project was funded in part by the National Pork Board. These cuts were introduced to
104
the retail market in 2008-2009. Pork value cuts are individual muscles chosen from the
shoulder and the leg. These cuts were selected for their strong marketability,
consistency in flavor and tenderness, availability, and economic feasibility for food
chains and consumers. The common names of the four new cuts selected, the scientific
name for the muscle, and the part of the carcass from which they originate are as
follows:
Pork Shoulder Breast Boneless (Pectoralis profundi) shoulder
Pork Shoulder Petite Tender Boneless (Teres major) - shoulder
Pork Leg Cap Steak Boneless (Gracilis) leg
Pork Leg Sirloin Tip Roast Boneless (Vastus lateralis and Rectus femoris)
knuckle and leg.
The nutrient profiles of these four new cuts were released in SR21 (2008).
Sampling. A total of 14 paired cuts for each pork value cut were obtained from pork
production plants in North Carolina and Iowa. At each plant, both shoulder and hams
from 7 randomly selected pork carcasses were obtained. Carcasses were of average
weight or slightly heavier to ensure an adequate amount of sample. Proper cut
identification of each ham and shoulder from each plant was maintained throughout the
fabrication process. Each muscle was denuded, trimmed free of all external fat and
connective tissue, and frozen prior to shipment to the University of Wisconsin.
Sample Preparation. Among the 7 paired products from each of the two locations, 6
pairs were randomly selected for use in the study. One member of each pair was
prepared as raw and the other was cooked either by broiling or braising to a desired
internal temperature or time end-point. After a designated cooling period, the cooked
product was cubed, hand mixed, and divided into individual carcass samples, and
composites of two or three carcasses.
The designated cooking method for each pork value cut were:
Pectoralis profundi broiled
Teres major broiled
Gracilis broiled
Rectus femoris braised
Cooking methods, broiling. Cuts were grilled on a pre-heated George Foreman
Indoor/Outdoor Electric Barbeque Grill for 10 minutes on setting 4. Raw cuts were
weighed prior to cooking. Internal cooking temperatures were determined by insertion
of thermocouples. Cuts were turned-over when the internal temperature reached 100o105oF (71-41C). Cuts were removed from the grill to attain a final internal temperature
of 160oF/71C (cuts were taken off the grill at approximately 155oF/68C internal
temperature). After standing 5 minutes, cuts were re-weighed and the highest internal
temperature was attained during the standing period and recorded.
Cooking methods, braising. Oven was pre-heated to 325oF/163C. Temperature was
monitored with an oven thermometer. The cuts were weighed prior to cooking and then
placed on a rack in a roasting pan. Distilled water (100 ml) was added to the roasting
105
pan, which was covered tightly and placed in the center of the oven. Cuts were braised
until reasonably tender. Cooking time was determined from initial trials. Initial cooking
time estimates were: 45 minutes for blade steaks; 1 hour and 15 minutes for countrystyle ribs. Immediately after removal from the oven, the product was placed on a wire
rack. The internal temperature was determined with an electronic digital thermometer.
Cuts were allowed to cool for 5 minutes and then weighed.
Sample analyses. Proximate nutrients (moisture, total fat, ash, and protein) and
cholesterol were determined on individual muscle samples from the shoulder, leg and
knuckle, both raw and cooked. For each cut, three samples were pooled into
composites and analyzed for fatty acids. Vitamins and minerals were analyzed on
samples from the two-carcass composites. Choline and folate analyses were done on
the three-carcass composites, raw and cooked. Amino acids were also analyzed on the
three-sample composites - raw samples only.
Cured Hams
A new study on cured ham products was conducted by the NDL in collaboration with the
University of Wisconsin to update the nutrient profile of various cured ham products in
the SR. The word Ham refers to pork meat from the hind leg of a hog. Ham products
were available in bone-in or boneless forms.
Cured hams are classified into four categories (USDA-FSIS, 2007):
Ham - at least 20.5% protein in the lean area with no water added;
Ham with Natural Juices (HNJ) - at least 18.5% protein with a small addition of
water when cured;
Ham - Water added (HWA) - at least 17% protein with no more than 10% added
solution;
Ham and Water Product (HWP) - less than 17% protein and contains any amount
of water but labeling must indicate percentage of added ingredients.
Added ingredients may vary for each ham product. These solutions, flavorings or
added ingredients may include water, sugar, salt, sodium erythrobate, sodium nitrite,
potassium, and magnesium leading to flavor enhancement. Binders such as soy or milk
proteins may also be added to help hold water in the ham. These additions of water and
flavor enhancers in ham affect its taste and texture.
Sampling. The sampling plan used for the study was developed for NFNAP (Pehrsson
et al., 2000). The country was divided into four regions, with three consolidated
metropolitan statistical areas (CMSA) within each region; two retail stores were selected
within each CMSA. Eight different types of ham products were picked up from 12 retail
outlets nationwide: 1) ham, bone-in whole; 2) ham, bone-in, shank half; 3) ham with
natural juices, bone-in rump; 4) ham with natural juices, bone-in butt half; 5) ham with
natural juices, bone-in spiral sliced; 6) ham, water added, bone-in, slice; 7) boneless
hams (many shapes and sizes); and 8) ham and water product, boneless slices, any
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type, and/or glazed with sugar, honey, and other ingredients. The sampling procedure
for each category of bone-in hams was to select two half-hams. One of those was a
shank-half portion and the other a rump-half portion. It was preferable that the two
halves should come from the same manufacturer and from the same category. Pairs of
selected, branded, bone-in hams (Maple, Haen, and Brandon) were picked-up for
retention studies. All products were vacuum packaged, individually labeled, and sent
frozen to University of Wisconsin for further cooking and dissection.
Sample preparation. All hams (bone-in and boneless; heated and unheated) were
weighed, measured for thickness, and dissected to separate external fat and seam fat.
Bone-in hams were further dissected for removal of bone and connective tissue prior to
nutrient analyses. Branded hams or paired bone-in whole hams were cut into shank,
butt, and slices. One portion from each pair (rumps and shanks) was analyzed as
purchased and the other roasted to an internal temperature >160F (71C). Slices were
weighed and measured for thickness prior to being pan-fried to an internal temperature
of 64-82F (18-28C). All other types of bone-in and boneless hams were either
roasted in a 325F (163C) convection oven or pan-broiled to the internal temperature
specified on the label. No fat was added during any cooking preparation.
Sample analyses.
Proximate nutrients (moisture, total fat, ash, and protein)
cholesterol, vitamins, and minerals were determined on all categories of bone-in and
boneless hams, both heated and unheated. Total sugars and fatty acids were analyzed
on all bone-in and boneless forms of Ham, Ham with natural juices and Ham and
water product. Two pairs of Ham types, heated and unheated, were analyzed for
vitamin K, retinol, choline, and amino acids (unheated only).
References for Notes on Foods Pork Products

into Percentages of Protein. Rev. U.S. Dept. of Agric., Circ. 183, 22 pp.
Merrill, A.L. and B.K. Watt. 1973. Energy Value of FoodsBasis and Derivation. Rev.
U.S. Dept. of Agric., Agric. Handb. No. 74, 105 pp.
National Pork Board. 1998. Functionality Of Non-Meat Ingredients Used In Enhanced
Pork. National Pork Board Web site:
http://www.pork.org/filelibrary/Factsheets/PorkScience/functionalitynonmeat04527.pdf
(Accessed 6/4/2013)
Perry C.R., P.R. Pehrsson, and J. Holden 2003. A Revised Sampling Plan for
Obtaining Food Products for Nutrient Analysis for the USDA National Nutrient Database
2003. Proceedings of the American Statistical Association, Section on Survey Research
Methods [CD-ROM], Alexandria, VA: American Statistical Association, San Francisco
107
Pehrsson, P. R., D.B. Haytowitz, J.M. Holden, C.R. Perry, and D.G. Beckler, 2000.
USDAs National Food and Nutrient Analysis Program: food sampling. Journal of Food
Composition and Analysis 13:379-389.
U.S. Department of Agriculture, Food Safety and Inspection Service. 2007. Ham
Glossary Ham and food safety fact sheet: 2007. Home page:
http://www.fsis.usda.gov/factsheets/ham/ (Accessed 6/4/2013)
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Poultry Products (Food Group 05)

Introduction
Data for poultry products including chicken, turkey, and other fowl are presented in the
USDA National Nutrient Database for Standard Reference (SR). For most listings of
fresh chicken or turkey, nutrient values are given either for specific market types such
as broiler or fryer chicken, young tom turkey, young hen turkey, or as all classes to
indicate that the values represent one or more unidentified market types for the species.
The data in SR represent the amount of each constituent in 100 grams of edible portion.
Edible portion for poultry may be represented as meat and skin or as meat only. In
both cases, bone, cartilage, and separable fat are removed from the meat and reported
as refuse. Weights are determined for the whole bird as purchased and as parts (breast,
thigh, wing, drumstick, back), skin, and refuse (bone and cartilage). Refuse is reported
as percentages in the SR Full Report format.
Nutrient analyses are conducted for meat and for skin in both raw and cooked forms.
Nutrient values for meat only and for skin only are weighted proportionally, according to
their respective contributions to each intact bird part (as purchased), or part of the whole
bird, and then reported as meat and skin. Cooked poultry has been cooked with the
skin intact, unless otherwise indicated.
The analytical nutrient data include the mean nutrient value, the standard error given to
and number of samples. These values are either calculated by pooling data by or by
weighting means, by applying cooking yields and/or nutrient retention factors, or by
imputation from a different, closely related food. For poultry, nutrient estimates are
based on the nutrient value for lipids (e.g., fatty acids), total solids (e.g., cholesterol),
moisture-free, fat-free solids (e.g., minerals), or protein (e.g., water-soluble vitamins)
fraction of a similar food.
Nutrients
Nutrient information for SR can be found under File Content in the documentation. In
addition, nutrient information which is specific to poultry products is provided in this
report. Nutrient data are obtained for moisture, protein, ash and total fat. The values for
protein are calculated from the content of total nitrogen (N) in the food using the
conversion factor recommended by Jones (Jones, 1941). The specific factor for protein
applied to poultry items is 6.25. The carbohydrate content of uncured products
consisting entirely of poultry (except some organ meats) is negligible. For such foods,
the carbohydrate content is assumed to be zero.
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For heart, liver, giblets, and cured poultry products (foods which are expected to contain
carbohydrate), the carbohydrate value is calculated as the difference between 100 and
the sum of the percentages of water, protein, total lipid, and ash. If the total of these
constituents for an item is more than 100 due to analytical variation, the carbohydrate
content is assigned a zero value.
Food energy is expressed in terms of both kilocalories and kilojoules; one kilocalorie
equals 4.184 kilojoules. The data are the physiologic energy values which remain after
losses due to digestion and metabolism have been deducted. Further discussions on
energy and caloric factors used in SR can be found in the Food Description File of the
general documentation.
The specific calorie factors used for calculating energy values in poultry products are:
Kcal/g
Protein.4.27
Fat...9.02
Carbohydrate..3.87
The carbohydrate factor of 3.87 is used for some organ meats and some cured
products. Because the level of carbohydrate in poultry meat and skin is insignificant, no
carbohydrate factor is needed for most poultry products. The factors are based on the
Atwater system for determining energy values. Details of the derivation of these factors
are outlined in Agriculture Handbook No. 74 (Merrill, 1973).
The studies documented in these poultry notes represent data collected since 2008.
Rotisserie chicken
In collaboration with Texas Tech University, the USDA conducted studies to determine
the nutrient composition of commercially prepared rotisserie BBQ chicken (released in
SR 21 and SR 25). The studies were conducted because rotisserie chicken has become
a popular ready-to-serve poultry item in the retail market.
Sampling: Rotisserie chicken samples were procured nationwide from 12 retail
locations using the National Food and Nutrient Analysis Program (NFNAP) nationwide
sampling plan developed for the USDA (Perry et al, 2003).
Sample preparation: Samples were purchased whole and dissected into separate
parts: breast, thigh, wing, drumstick, and back. Each bird was weighed whole. After
dissection, parts were weighed separately, with and without skin. Refuse including
drippings, bone, subcutaneous fat, and cartilage was also weighed. Samples were
homogenized and composited.
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Sample analysis: Samples were chemically analyzed by qualified laboratories for

nutrient content for the breast, drumstick, thigh, wing, back, and skin. Since rotisserie
chicken as purchased is already cooked, samples were analyzed only as cooked, not
raw. To validate all analytical procedures, quality control was monitored by use of
duplicate sampling, in-house control materials, and certified reference materials.
The rotisserie chicken purchased at each individual location was used to create
individual composites for analyses of proximate nutrients (moisture, total fat, ash, and
protein), minerals, niacin, vitamin B6, thiamin, riboflavin, pantothenic acid, vitamin B12,
cholesterol, and fatty acids. Composite samples from individual locations were grouped
for analyses of selenium, folate, choline, vitamin E, amino acids, carotenoids, retinol,
vitamin D, vitamin C, and vitamin K.
Whole turkey
USDA conducted a study in collaboration with Texas Tech University to determine the
nutrient composition of raw and roasted whole turkey for inclusion in the USDA National
Nutrient Database for Standard Reference (SR). The study was initiated due to
changes occurring in the industry. For example, during sampling and market checks
done by the Nutrient Data Laboratory, most whole turkeys found in retail outlets were
labeled as enhanced with sodium-containing solutions, while non-enhanced whole
turkeys were relatively uncommon. Therefore, due to the relatively common and recent
availability of enhanced whole turkey, data for this product were needed in SR.
Samples of whole enhanced turkeys were procured from 11 retail locations, using the
nationwide sampling plan developed for the USDAs National Food and Nutrient
Analysis Program (NFNAP). Due to unavailability of non-enhanced turkeys in the
NFNAP retail locations, samples of non-enhanced turkeys were obtained through 4
different local retail sources,. Two turkeys per location were purchasedone to be
dissected and analyzed raw and the other to be dissected and analyzed after roasting.
All of the turkeys were shipped to Texas Tech University for processing. Weights of
meat, skin, and other components were obtained in order to determine cooking yields.
Samples of meat, skin and offal (gizzard, heart, and liver) were homogenized,
composited, and chemically analyzed for nutrient content.
Cooking Procedure: Roasting -Thawed turkeys were unwrapped and the weight of the
drippings, neck, organ meats, and packaging were measured. Oven was preheated to
325oF/163C. The turkeys were placed on a wire rack in a shallow roasting pan, with
cup water added in the bottom of the pan. Turkeys were roasted until they achieved an
internal temperature of 165oF/74C, when they were removed from the oven. After 20
minutes at room temperature, the cooked weight of each whole turkey was obtained.
Sample preparation: Separation of meat, skin, separable fat, cartilage, and boneEach turkey was cut into parts: breast, wings, drumsticks, thighs, and back including the
tail. Each part was weighed and refrigerated for up to 24 hours. Dissection of each
turkey part was performed by carefully scraping the co-mingled parts with a knife
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blade, so that the separable fat, bone, and cartilage were separated from the meat as
closely as possible, and then weighed, to measure the amount of each component.
Component weights (i.e., weights of meat, skin, separable fat, bone, and cartilage) were
reported in SR. Weights of bone and cartilage were combined and reported as refuse.
For food items listed as meat only, the skin and separable fat associated with those
cuts is included in the refuse. For food items listed meat and skin, the skin and
separable fat are considered edible and thus contribute to the nutrient profile so are not
included in the refuse.
Sample composites and nutrient analyses: For each analytical sample, the turkeys
purchased at each individual location were used to create an individual composite. For
the enhanced turkey data, a composite of light meat and a composite of dark meat from
each location were paired (n=6), then homogenized and analyzed in both raw and
cooked forms. For the non-enhanced turkey data, each location was analyzed
separately (n=4) for both the raw and cooked forms. Skin samples from the entire bird
were pooled and analyzed both in raw and cooked forms. At this level, these nutrients
were analyzed: proximate nutrients (moisture, total fat, ash, and protein), minerals,
cholesterol, fatty acids, thiamin, niacin, riboflavin, vitamin B6, and vitamin B12.
Samples from two or more locations were combined to form regional or national
composites for enhanced and non-enhanced turkey for these nutrients: amino acids,
choline, vitamin K, folate, and retinol. Values for vitamin D, including 25-hydroxy
vitamin D, were also obtained from regional composites. Nutrient analyses were
performed by TTU and a commercial laboratory, whose analytical procedures were
evaluated and validated through the NFNAP process. Regional composites of
enhanced turkey were also analyzed for sugar and starch.
In SR, turkey listings are described as light meat, dark meat, or by specific parts.
Listings in previous versions of SR also included turkey classes such as fryer, hen, or
tom in some of the descriptions. However, terms used to identify specific turkey classes
are no longer included in SR 25, since turkeys sold in the current market are not
consistently identified with this information.
As a result of this study, data have been generated to create new SR items for these
enhanced whole turkey items: light meat, raw and cooked (with and without skin), dark
meat, raw and cooked (with and without skin), gizzard, heart, liver, neck, back, breast,
wings, drumstick and thigh. Data have also been generated to update these nonenhanced whole turkey items: light meat, raw and cooked (with and without skin), dark
meat, raw and cooked (with and without skin), gizzard, heart, liver, neck, breast, wings,
drumstick and thigh.
Retail turkey parts
nutrient composition of raw and roasted retail turkey parts for inclusion in the USDA
National Nutrient Database for Standard Reference. The study was initiated to obtain
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data for these items available to consumers as an alternative to purchasing whole

turkey.
Samples of turkey drumsticks, thighs, breast, and wings were procured from 12 retail
locations, using the nationwide sampling plan developed for the USDAs National Food
and Nutrient Analysis Program (NFNAP). The parts in this study were not labeled as
having been enhanced with sodium-containing solutions except for the breast, for which
both enhanced and non-enhanced samples were procured. The parts were shipped to
Texas Tech University for processing. Weights of meat, skin, and other components
were obtained in order to determine cooking yields. Samples of meat and skin, both
raw and cooked, were homogenized, composited, and chemically analyzed for nutrient
content.
Cooking Procedure: Roasting - Thawed turkey parts were unwrapped and weighed.
The oven was preheated to 350oF/176C. The turkey parts were placed on a wire rack
in a shallow roasting pan, with no water added to the pan. Thermocouples were placed
in the thickest portions of the pieces. The parts were roasted, uncovered, to an internal
temperature of 165oF/74C, when they were removed from the oven. After 30 minutes
at room temperature, the cooked weights were obtained.
Sample preparation: Separation of meat, skin, separable fat, cartilage, and boneAfter weighing, the parts were refrigerated for up to 24 hours. Dissection of each turkey
part was performed by carefully scraping the co-mingled parts with a knife blade, so that
the separable fat, bone, and cartilage were separated from the meat as closely as
possible then weighed, to measure the amount of each component.
Component weights (i.e., weights of meat, skin, separable fat, bone, and cartilage) are
reported in SR. Weights of bone and cartilage have been combined and reported as
refuse. For items listed as meat only, the skin and separable fat associated with
those cuts is included in the refuse. For items listed as meat and skin, the skin and
Sample composites and nutrient analyses: For each analytical sample, the turkey
part purchased at each individual location was used to create an individual composite.
For the drumsticks and wings, composites from each location were paired (n=4 or 6)
then homogenized and analyzed in both raw and cooked forms. For the thighs and
breast, each composite location (n=3 or 5) was homogenized and analyzed separately
in both raw and cooked forms. Skin samples from the thigh and drumsticks were
pooled and analyzed both in raw and cooked forms for the skin from dark meat item.
At this individual composite level, proximate nutrients (moisture, total fat, ash, and
protein) and minerals were analyzed.
composites for these nutrients: cholesterol, fatty acids, thiamin, niacin, riboflavin,
vitamin B6, vitamin B12, carotenoids, and retinol. Values for amino acids and choline
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were also obtained from regional composites. Nutrient analyses were performed by
TTU and a commercial laboratory, whose analytical procedures were evaluated and
validated through the NFNAP process.
As a result of this study, data have been generated to create new SR items for
enhanced turkey breast, non-enhanced turkey drumsticks, thighs, breast, and wings
(with and without skin), and skin from dark meat.
Whole turkey parts study
nutrient composition of raw and roasted whole turkey parts enhanced and nonenhanced from whole turkeys for inclusion in the USDA National Nutrient Database for
Standard Reference (SR). Samples of whole enhanced turkeys and 4 non-enhanced
turkeys were procured from 11 retail locations, using the nationwide sampling plan
developed for the USDAs National Food and Nutrient Analysis Program (NFNAP).
Whole turkey parts; breast, back, thighs, drumsticks, wings and legs were removed from
whole turkeys and weighed raw and cooked prior to homogenizing and compositing.
Weights of meat, skin, and other components were obtained in order to determine
cooking yields. Samples of meat, skin and offal (gizzard, heart, and liver) were
homogenized, composited, and chemically analyzed for nutrient content.
Sample preparation: Separation of meat, skin, separable fat, cartilage, and boneEach enhanced and non-enhanced turkey was cut into parts: breast, wings, drumsticks,
thighs, and back including the tail. Each part was weighed and refrigerated for up to 24
hours. Dissection of each turkey part was performed by carefully scraping the comingled parts with a knife blade, so that the separable fat, bone, and cartilage were
separated from the meat as closely as possible, then weighed, to measure the amount
of each component.
Component weights (i.e., weights of meat, skin, separable fat, bone, and cartilage) were
reported in SR. Weights of bone and cartilage were combined and reported as refuse.
For food items listed as meat only, the skin and separable fat associated with those
cuts is included in the refuse. For food items listed meat and skin, the skin and
Cooking Procedure: Roasting - Thawed turkey parts were unwrapped and weighed.
The oven was preheated to 350oF/176C. The turkey parts were placed on a wire rack
in a shallow roasting pan, with no water added to the pan. Thermocouples were placed
in the thickest portions of the pieces. The parts were roasted, uncovered, to an internal
temperature of 165oF/74C, when they were removed from the oven. After 30 minutes
at room temperature, the cooked weights were obtained.
Sample composites and nutrient analyses: For each analytical sample, the turkey
part purchased at each individual location was used to create an individual composite.
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For the drumsticks and wings, composites from each location were paired (n=4 or 6)
then homogenized and analyzed in both raw and cooked forms. For the thighs and
breast, each composite location (n=3 or 5) was homogenized and analyzed separately
in both raw and cooked forms. Skin samples from the thigh and drumsticks were
pooled and analyzed both in raw and cooked forms for the skin from dark meat item.
At this individual composite level, proximate nutrients (moisture, total fat, ash, and
protein) and minerals were analyzed.
enhanced and non-enhanced turkey breast, drumsticks, thighs, back, wings and legs.
Enhanced and non-enhanced dark meat chicken
nutrient composition of raw and cooked chicken drumsticks and thighs sold as retail
parts, for inclusion in SR. Samples of non-enhanced dark meat chicken (n=7) and
enhanced (n=7) were procured from 12 retail locations, using the nationwide sampling
plan developed for the USDAs National Food and Nutrient Analysis Program (NFNAP).
Two packages of thighs and drumsticks per location were purchased from retail stores
one to be dissected and analyzed raw and the other to be dissected and analyzed
after roasting and braising. All of the chicken thighs and drumsticks were shipped to
Texas Tech University for processing. Weights of meat, skin, and other components
were obtained in order to determine cooking yields. Samples of meat and skin were
homogenized separately, composited, and chemically analyzed for nutrient content.
Cooking Procedures:
Roasting - Chicken drumsticks and thighs were weighed. The oven was preheated to
350oF/176C. The drumsticks and thighs were placed on a wire rack in a shallow
roasting pan, with no water added to the pan. Thermocouples were placed in the
thickest portions of the pieces. The drumsticks and thighs were roasted, uncovered, to
an internal temperature of 165oF/74C, when they were removed from the oven. After
30 minutes at room temperature, the cooked weights were obtained.
Braising - Oven was preheated to 325oF/ 163oC. The chicken drumsticks and thighs
were weighed and placed on a roasting pan. Distilled water (100 ml) was added to the
roasting pan, which was covered tightly and placed in the center of the oven. Cooking
time was determined from initial trials. Initial cooking time estimates were 45 minutes
for drumsticks and thighs. The internal temperature was determined with an electronic
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digital thermometer. Drumsticks and thighs were allowed to cool for 5 minutes and then
re-weighed; weights were recorded.
Sample preparation: Separation of meat, skin, separable fat, cartilage, and bone:
After weighing, the drumsticks and thighs were refrigerated for up to 24 hours.
Dissection of each was performed by carefully scraping the co-mingled parts with a
knife blade, so that the separable fat, bone, and cartilage were separated from the meat
as closely as possible then weighed, to measure the amount of each component.
Component weights (i.e., weights of meat, skin, separable fat, bone, and cartilage) are
reported in SR. Weights of bone and cartilage have been combined and reported as
refuse. For items listed as meat only, the skin and separable fat associated with
those cuts is included in the refuse. For items listed as meat and skin, the skin and
Sample composites and nutrient analyses: For each analytical sample, the
drumstick and thigh purchased at each individual location was used to create an
individual composite. For the drumsticks and thighs, composites from each location
were paired (n=4 or 6) then homogenized and analyzed in both raw and cooked forms.
Skin samples from the thigh and drumsticks were pooled and analyzed both in raw and
cooked forms for the skin from dark meat item. At this individual composite level,
proximate nutrients (moisture, total fat, ash, and protein) and minerals were analyzed.
enhanced chicken drumsticks and thighs, non-enhanced chicken drumsticks and thighs
plus skin.
Enhanced and non-enhanced light meat chicken study
nutrient composition of raw and cooked enhanced and non-enhanced skinless,
boneless chicken breast and wings with skin sold as retail parts, for inclusion in SR.
Samples of non-enhanced skinless, boneless breasts (n=12) and enhanced (n=12) plus
non-enhanced chicken wings with skin (n=12) were procured from 12 retail locations,
using the nationwide sampling plan developed for the USDAs National Food and
Nutrient Analysis Program (NFNAP). A package of enhanced and non-enhanced breast
and non-enhanced wings with skin per location were purchased from retail stores. Half
of the package was dissected and analyzed raw and the other to be dissected and
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analyzed after roasting, braising and grilling. All of the chicken breasts and wings were
shipped to Texas Tech University for processing. Weights of meat, skin, and other
components were obtained in order to determine cooking yields. Samples of meat and
skin were homogenized separately, composited, and chemically analyzed for nutrient
content.
Cooking Procedures:
Roasting - Chicken wings with skin were weighed. The oven was preheated to
350oF/176C. The wings were placed on a wire rack in a shallow roasting pan, with no
water added to the pan. Thermocouples were placed in the thickest portions of the
pieces. The wings were roasted, uncovered, to an internal temperature of 165oF/74C,
when they were removed from the oven. After 30 minutes at room temperature, the
cooked weights were obtained.
Braising - Oven was preheated to 325oF/163oC. The chicken breasts were weighed
and placed on a roasting pan. Distilled water (100 ml) was added to the roasting pan,
which was covered tightly and placed in the center of the oven. Cooking time was
determined from initial trials. Initial cooking time estimates were 45 minutes for the
breasts. The internal temperature was determined with an electronic digital
thermometer. Chicken breasts were allowed to cool for 5 minutes and then re-weighed;
weights were recorded.
Sample composites and nutrient analyses: For each analytical sample, the chicken
breast and wings purchased at each individual location was used to create an individual
composite. For the breast and wings, composites from each location were paired (n=4
or 6) then homogenized and analyzed in both raw and cooked forms. At this individual
composite level, proximate nutrients (moisture, total fat, ash, and protein) and minerals
were analyzed.
enhanced and non-enhanced, boneless, skinless chicken breasts and wings with skin.
References for Notes on Foods Poultry Products
into Percentages of Protein. Rev. U.S. Dept. of Agriculture, Circ. 183, 22 pp.
117
Merrill, A.L. and B.K. Watt. 1973. Energy Value of FoodsBasis and Derivation. Rev.
U.S. Dept. of Agriculture, Agriculture Handbook. No. 74, 105 pp.
Perry, C.R., Pehrsson, P.R., and Holden, J.M. 2003. A Revised Sampling Plan for
Obtaining Food Products for Nutrient Analysis for the USDA National Nutrient Database
2003. Proceedings of the American Statistical Association, Section on Survey
Research Methods [CD-ROM], Alexandria, VA: American Statistical Association, San
Francisco.
118
Vegetable and Vegetable Products (Food Group 11)

The sources of nutrient data for this food group include the scientific literature, analytical
studies conducted by NDL and other government agencies, and the food industry.
Since the inception of NFNAP (p. 52) in 1997, a few canned and frozen vegetables
have also been sampled and analyzed. Data for raw and cooked vegetables, with the
exception of the studies described below, for the most part, come from the scientific
literature. In most cases, data for other canned and frozen vegetables were supplied by
the food industry.
In 2000 and 2001 the Produce for Better Health Foundation collaborated with the
Nutrient Data Laboratory (NDL) to sample and analyze 16 vegetables utilizing NFNAP
protocols (p. 52). For most vegetables, samples were collected from retail outlets in 12
major metropolitan areas, once during the peak market season for the particular
vegetable and once during the low market season. Four composites comprised of
sample units from three locations each were prepared, and sent to the lab for analysis.
A number of vegetables (tomatoes, potatoes, broccoli, and broccoli raab) were also
analyzed both raw and prepared. In most cases, vegetables in the retail market are not
identified by cultivar. However, for lettuce, red leaf, green leaf, iceberg, romaine, and
butterhead types were sampled; for potatoes, russet, red and white types were
sampled. Since 2002, additional data were obtained via NFNAP for other vegetables
on FDAs list of the 20 most commonly consumed fruits, nuts and vegetables
(FDA/DHHS, 2011).
In 2004 the Mushroom Council collaborated with NDL to update the data on several
types of mushrooms (white, maitake, oyster, enoki, shiitake, crimini and portabella).
These samples were also collected from retail outlets in 12 major metropolitan areas.
They were composited into four composites of samples from three locations each, and
sent to the labs for analysis. Samples of white and portabella mushrooms were also
cooked before analysis. In 2009 additional analyses were conducted for vitamin D in
the above listed mushrooms. Samples of morel and chanterelle mushrooms were also
collected for the first time.
Data are presented for raw, canned, dehydrated, and frozen vegetables and vegetable
products. When appropriate, data are presented for both the unprepared and the
prepared forms of the food.
Nutrient data for different forms of a vegetable were not necessarily derived from the
same sample. That is, a single sample of snap beans was not analyzed in each of the
three forms: raw, canned, and frozen. The data were obtained from many sources and
may represent different growing years, growing areas, cultivars, processing techniques,
lengths and conditions of storage, laboratories, and possibly different methods of
analysis. Therefore, in a comparison of different forms of a vegetable, nutritional differences should not be ascribed solely to the effect of processing or preparation
methods.
119
Several factors such as natural variation, differences in postharvest handling and

storage, and variations in the processing or preparation method may cause a processed
or prepared form of a vegetable to have a higher nutrient content than the unprocessed
or unprepared form. The differences in nutrient content between the combined solids
and liquid portion and the drained solids portion of canned vegetables may not
accurately reflect the amount in the drained liquid portion for the reasons stated above.
Ascorbic acid in fresh vegetables such as cabbage, lettuce, and squash is extremely
unstable and is easily oxidized, particularly after chopping, cutting, or shredding.
Because the values in the database did not reflect these losses, ascorbic acid content
may have been overestimated. Ascorbic acid is found in foods in the reduced form, and
can be converted reversibly to dehydroascorbic acid. Both the reduced and the
dehydroascorbic acid forms have vitamin activity. Dehydroascorbic acid can be oxidized
to diketogulonic acid, which has no vitamin activity.
Potatoes are frequently stored for many months, which may cause a decrease in
ascorbic acid content. The values in the database reflect an average of several typical
storage times used commercially.
The vitamin A content of vegetables such as carrots and sweet potatoes increases as
they mature. Canned and frozen forms of carrots or sweet potatoes are often more
mature than fresh forms, utilize different cultivars, and thus may have higher vitamin A
values. Sweet potatoes have been bred in recent years to develop cultivars with deep
orangecolored flesh, and have, at the same time, increased in their vitamin A content.
Data collected for the database reflect the considerable variability between different
samples due to natural variation and differences in methodology.
The carbohydrate content of starchy vegetables, such as sweet corn, varies with
maturity, cultivar, and length of storage. As the kernels mature, moisture decreases
and the carbohydrate content increases, causing a corresponding increase in calories.
A large portion of the total carbohydrates in globe or French artichokes and Jerusalemartichokes may be inulin, a naturally occurring fructose polysaccharide, which is often
measured by some analytical methods as dietary fiber. During storage, inulin is
converted to available sugars (Watt and Merrill, 1963). Consequently, as the
carbohydrates change with storage, the energy value also varies. The values in the
tables are for the stored forms of artichokes and Jerusalem-artichokes.
Federal regulations (U.S. Food and Drug AdministrationDepartment of Health and
Human Services, 2004) allow for the addition to canned vegetables of certain calcium
salts as firming agents. The standards specify how much of these salts can be added.
The addition of these salts is reflected in the values in the database.
Oxalic Acid.Oxalic acid can combine with calcium and magnesium to form highly
insoluble compounds which can make these minerals unavailable to the body. However,
most foods do not contain enough oxalic acid to combine with a significant amount of
120
calcium or magnesium from the same food or from another source. Those foods that
contain high amounts of oxalic acid usually contain sufficient calcium or magnesium to
bind with all the oxalic acid in that food. Therefore, oxalic acid in these foods would not
interfere with the calcium and magnesium availability of other foods in the diet. A table
listing the oxalic acid content of some vegetables is available on NDLs Web site
(USDA-ARS, 1984).
Sodium.Sodium values for cooked vegetables in the database are presented
separately for unsalted vegetables and for cooked vegetables with salt added. Since the
sodium content of tap water varies according to location (0-39 mg/100 g), the sodium
value of the cooked vegetable may be underestimated if the water supply naturally
contains high amounts of sodium. It is difficult to estimate the amount of salt absorbed
by vegetables during cooking. Sodium content of the cooked vegetable will depend on
the amount of salt used in the cooking water and can be as high as vegetables with salt
added during canning. Sodium values for cooked vegetables with added salt were
calculated by adding the content from approximately 1/8 of a teaspoon of salt per 100
grams of vegetables or 236 mg of sodium to the sodium naturally occurring in the
cooked vegetable with no salt added. Sodium values for canned vegetables are
presented, both for product with salt added and salt not added.
Certain processing methods can cause increases in the sodium content of the
vegetable or vegetable product. Some processed vegetables, such as canned, frozen,
or dehydrated carrots, potatoes, sweet potatoes, and tomatoes are often lye peeled.
The vegetable is dipped into a hot sodium hydroxide solution, followed by a water rinse.
While the rinse will remove some of the sodium absorbed during the lye peeling
operation, some will remain in the finished product.
Sodium compounds such as monosodium glutamate, disodium guanylate, and disodium
inosinate may be added to some processed vegetable products as flavor enhancers.
Sodium compounds may be added to potatoes to prevent browning during commercial
processing. Lima beans and peas are brine sorted before blanching and freezing, which
can result in the vegetables picking up sodium from the brine.
Nomenclature. To aid in identifying individual vegetables listed in the tables, the
scientific name of the vegetables is included in the food description file, usually on the
raw form of the vegetable. The USDA Germplasm Resources Information Network
(GRIN), (USDA, 2011) was used as the basic reference for the scientific and preferred
common names. Identifying vegetables by their common names is often confusing
because these names are not always applied to the same food in different geographic
locations. Some names of vegetables in common use or unique to one region of the
country have been indicated in the common name field of the food description file. In
some cases, the usual nomenclature is particularly confusing. These are further
explained in the following paragraphs.
Cassava (Manihot esculenta) is one of the major sources of carbohydrates for human
food in many parts of the world and is also known as manioc or yuca. It is extensively
121
cultivated in tropical areas for its starchy, tuberous root. Cassava is sometimes called
yucca, though this is a different plant. The yucca (Yucca spp.) is more frequently grown
as an ornamental plant, though the fruits, flowers and flowering stem can be eaten.
However, the root contains high levels of saponins, which are toxic.
Garden cress (Lepidium sativum) is a cultivated plant brought originally to this country
from Europe. This plant often grows wild, and is called field cress in some areas.
Endive and chicory are often confused with each other. Cultivars of endive grown in the
United States have the species name Cichorium endivia, and are quite different in
structural appearance from Witloof chicory (Cichonium intybus), which is also known as
French or Belgian endive. Endive (Cichonium endivia) is always marketed in the
headed form, the larger heads weighing more than a pound. The heads are low
spreading and loose leaved. The leaves vary from deeply cut and deeply curled in
some cultivars to the broad, slightly cut and curled leaves of escarole. The outer leaves
are green, and the center leaves or heart and the midnibs are pale green to creamy
white. Chicory is sometimes marketed as blanched heads, greens, or roots. Witloof
chicory is commonly forced and can be identified by its very small, elongated, compact,
wellblanched head, which resembles a small shoot and weighs about 2 ounces.
Witloof chicory is also grown for greens.
The term yam is frequently used when referring to sweet potatoes in common usage
and marketing. Sweet potatoes (Ipomea batatas) are elongated tubers with a white or
orangeyellow colored flesh. The orange-yellow cultivars are commonly marketed in
the United States. For the market, sweet potatoes are sometimes identified as yams.
Raw, canned, and frozen sweet potatoes are sometimes identified on the label as yams.
The true yam (Dioscorea spp.) is a tropical tuber. Yam cultivars may have white or
paleyellow flesh. In most areas of the United States, true yams are generally available
only in certain specialty stores.
Raw vegetables.Although nutrient data were available for several cultivars of some
vegetables, the data base for any one cultivar was too small to justify giving separate
entries by cultivar. Production data by cultivar were unavailable for most vegetables.
The values for raw potatoes listed in the tables were calculated from data for several
cultivars and weighted as follows: Russet, 70 percent; White, 18 percent; and red, 12
percent.
Prepared vegetables .Nutrient data on cooked vegetables were often unavailable or
incomplete. In these cases, the appropriate nutrient values for the cooked form were
calculated from the unprepared form of the same food. For example, nutrient data for
cooked asparagus were calculated from data for raw asparagus. Appropriate true
nutrient retention factors (NDL, 2007) were used to calculate the nutrient content of the
cooked foods, after adjusting for changes in the moisture content of the uncooked
foods. The same procedures were followed for the cooked, frozen vegetables.
122
Retention values are generally based on cooking methods that minimize the loss of
nutrients, particularly the water soluble vitamins. Nutrient values of cooked vegetables
obtained by these procedures tend to be higher than those values for the same
vegetables cooked by less than optimum methods. Some conditions that affect the
retention of nutrients in vegetables that are cooked include: Cooking method, size and
shape of the vegetable or amount of surface area, maturity, condition of the vegetable,
amount of cooking water, and length of cooking.
Nutrient values for vegetables prepared by microwave cooking would be similar to those
obtained by conventional cooking methods, except where cooking times are lengthened
because of the shape of the vegetable or the total amount of the vegetable that is
cooked at one time. For example, one potato in a microwave oven will bake in approximately 5 minutes, while four potatoes will take four times longer. The ingredients and
proportions used to calculate nutrient values for vegetable mixtures such as coleslaw,
corn pudding, potato salad, spinach souffl, and candied sweet potatoes are given in a
footnote for each item. Values for each nutrient provided by the ingredients used in the
recipe were totaled. Nutrient values were adjusted to account for any changes due to
evaporation and heat destruction.
References foe Notes on Foods Vegetables and Vegetable Products
U.S. Food and Drug Administration, Department of Health and Human Services. 2012.
Food Labeling. Code of Federal Regulations, Title 21, Pt. 101. U.S. Government
Printing Office website: http://www.gpo.gov/fdsys/pkg/CFR-2012-title21-vol2/pdf/CFR2012-title21-vol2-part101.pdf (Accessed 6/4/2013).
U.S. Food and Drug Administration, Department of Health and Human. 2009. Nutrition
Information for Raw Fruits, Vegetables, and Fish. FDA Website:
http://www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNutrition/ucm063367.ht
m (Accessed 6/4/2013)
U.S. Department of Agriculture. 2007. USDA Table of Nutrient Retention Factors,
Release 6. Nutrient Data Laboratory Web Site:
http://www.ars.usda.gov/Services/docs.htm?docid=9448. (Accessed 6/4/2013).
U.S. Department of Agriculture. 1984. Oxalic Acid Content of Selected Vegetables.
Nutrient Data Laboratory Web Site:
http://www.ars.usda.gov/Services/docs.htm?docid=9444 (Accessed 6/4/2013)
Watt, B.K., and A.L. Merrill. 1963. Composition of foods: Raw, processed, prepared.
U.S. Department of Agriculture, Agriculture Handbook 8.
123
Appendix A. Abbreviations Used in Short Descriptions

All purpose
Aluminum
And
Apple
Apples
Applesauce
Approximate
Approximately
Arm and blade
Artificial
Ascorbic acid
Aspartame
Aspartame-sweetened
Baby food
Baked
Barbequed
Based
Beans
Beef
Beverage
Boiled
Boneless
Bottled
Bottom
Braised
Breakfast
Broiled
Buttermilk
Calcium
Calorie, calories
Canned
Carbonated
Center
Cereal
Cheese
Chicken
Chocolate
Choice
Cholesterol
Cholesterol-free
Chopped
Cinnamon
ALLPURP
AL
&
APPL
APPLS
APPLSAUC
APPROX
APPROX
ARM&BLD
ART
VIT C
ASPRT
ASPRT-SWTND
BABYFD
BKD
BBQ
BSD
BNS
BF
BEV
BLD
BNLESS
BTLD
BTTM
BRSD
BRKFST
BRLD
BTTRMLK
CA
CAL
CND
CARB
CNTR
CRL
CHS
CHICK
CHOC
CHOIC
CHOL
CHOL-FREE
CHOPD
CINN
A-1
Coated
Coconut
Commercial
Commercially
Commodity
Composite
Concentrate
Concentrated
Condensed
Condiment, condiments
Cooked
Cottonseed
Cream
Creamed
Dark
Decorticated
Dehydrated
Dessert, desserts
Diluted
Domestic
Drained
Dressing
Drink
Drumstick
English
Enriched
Equal
Evaporated
Except
Extra
Flank steak
Flavored
Flour
Food
Fortified
French fried
French fries
Fresh
Frosted
Frosting
Frozen
Grades
Gram
Green
Greens
Heated
COATD
COCNT
COMM
COMMLY
CMDTY
COMP
CONC
CONCD
COND
CONDMNT
CKD
CTTNSD
CRM
CRMD
DK
DECORT
DEHYD
DSSRT
DIL
DOM
DRND
DRSNG
DRK
DRUMSTK
ENG
ENR
EQ
EVAP
XCPT
EX
FLANKSTK
FLAV
FLR
FD
FORT
FRENCH FR
FRENCH FR
FRSH
FRSTD
FRSTNG
FRZ
GRDS
GM
GRN
GRNS
HTD
A-2
Heavy
Hi-meat
High
Hour
Hydrogenated
Imitation
Immature
Imported
Include, includes
Including
Infant formula
Ingredient
Instant
Juice
Junior
Kernels
Large
Lean
Lean only
Leavened
Light
Liquid
Low
Low fat
Marshmallow
Mashed
Mayonnaise
Medium
Mesquite
Minutes
Mixed
Moisture
Natural
New Zealand
Noncarbonated
Nonfat dry milk
Nonfat dry milk solids
Nonfat milk solids
Not Further Specified
Nutrients
Nutrition
Ounce
Pack
Par fried
Parboiled
Partial
HVY
HI-MT
HI
HR
HYDR
IMITN
IMMAT
IMP
INCL
INCL
INF FORMULA
ING
INST
JUC
JR
KRNLS
LRG
LN
LN
LVND
LT
LIQ
LO
LOFAT
MARSHMLLW
MSHD
MAYO
MED
MESQ
MIN
MXD
MOIST
NAT
NZ
NONCARB
NFDM
NFDMS
NFMS
NFS
NUTR
NUTR
OZ
PK
PAR FR
PARBLD
PART
A-3
Partially
Partially fried
Pasteurized
Peanut
Peanuts
Phosphate
Phosphorus
Pineapple
Plain
Porterhouse
Potassium
Powder
Powdered
Precooked
Preheated
Prepared
Processed
Product code
Propionate
Protein
Pudding, puddings
Ready-to-bake
Ready-to-cook
Ready-to-drink
Ready-to-eat
Ready-to-feed
Ready-to-heat
Ready-to-serve
Ready-to-use
Reconstituted
Reduced
Reduced-calorie
Refrigerated
Regular
Reheated
Replacement
Restaurant-prepared
Retail
Roast
Roasted
Round
Sandwich
Sauce
Scalloped
Scrambled
Seed
PART
PAR FR
PAST
PNUT
PNUTS
PO4
P
PNAPPL
PLN
PRTRHS
K
PDR
PDR
PRECKD
PREHTD
PREP
PROC
PROD CD
PROP
PROT
PUDD
RTB
RTC
RTD
RTE
RTF
RTH
RTS
RTU
RECON
RED
RED-CAL
REFR
REG
REHTD
REPLCMNT
REST-PREP
RTL
RST
RSTD
RND
SNDWCH
SAU
SCALLPD
SCRMBLD
SD
A-4
Select
Separable1
Shank and sirloin
Short
Shoulder
Simmered
Skin
Small
Sodium
Solids
Solution
Soybean
Special
Species
Spread
Standard
Steamed
Stewed
Stick
Sticks
Strained
Substitute
Summer
Supplement
Sweet
Sweetened
Sweetener
Teaspoon
Thousand
Toasted
Toddler
Trimmed1
Trimmed to1
Uncooked
Uncreamed
Undiluted
Unenriched
Unheated
Unprepared
Unspecified
Unsweetened
Variety, varieties
Vegetable, vegetables
Vitamin A
Vitamin C
Water
SEL
SHK&SIRL
SHRT
SHLDR
SIMMRD
SKN
SML
NA
SOL
SOLN
SOYBN
SPL
SP
SPRD
STD
STMD
STWD
STK
STKS
STR
SUB
SMMR
SUPP
SWT
SWTND
SWTNR
TSP
1000
TSTD
TODD
UNCKD
UNCRMD
UNDIL
UNENR
UNHTD
UNPREP
UNSPEC
UNSWTND
VAR
VEG
VIT A
VIT C
H20
A-5
Whitener
WHTNR
Whole
WHL
Winter
WNTR
With
W/
Without
WO/
Yellow
YEL
___________________________
1
Removed in short description
A-6
Appendix B. Other Abbreviations

ap
ARS
DFE
dia
DRI
fl oz
FNDDS
g
INFOODS
IU
kcal
kJ
lb
mg
g, mcg
ml
NDB
NDBS
NDL
NFNAP
NLEA
oz
RAE
RE
RDA
SR
UL
as purchased
Agricultural Research Service
Dietary Folate Equivalent
diameter
Dietary Reference Intakes
fluid ounce
USDA Food and Nutrient Database for Dietary Studies
gram
International Network of Food Data Systems
International Unit
kilocalorie
kilojoule
pound
milligram
microgram
milliliter
Nutrient Databank
Nutrient Databank System
Nutrient Data Laboratory
National Food and Nutrient Analysis Program
Nutrition Labeling and Education Act
ounce
Retinol Activity Equivalent
Retinol Equivalents
Recommended Dietary Allowances, a Dietary Reference Intake
USDA National Nutrient Database for Standard Reference
Tolerable Upper Intake Level, a Dietary Reference Intake
B- 1

Composition of Foods Raw, Processed, Prepared USDA National Nutrient Database For Standard Reference, Release 26 Documentation and User Guide

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What staff members prepared the USDA National Nutrient Database for Standard Reference, Release 26?

What staff members prepared the USDA National Nutrient Database for Standard Reference, Release 26?

Composition of Foods

Raw, Processed, Prepared

U.S. Department of Agriculture

Jaspreet K.C. Ahuja and David B. Haytowitz

Acknowledgements: The authors gratefully acknowledge the constructive

Notes on Foods ............................................................................................................. 51

November 2013 Revision

October 2013 Revisions

Specific Changes for SR26

Foods added or updated include: Breakfast cereals, dried fruits, cultivar-specific

food from external databases

Lower- and upper-error boundsrepresents a range of values within which the

Nutrients included in the Abbreviated file (p. 38).

(tocopherols and tocotrienols), added vitamin E, vitamin K (phylloquinone,

declared % DV fortification levels, determined by formulation/recipe techniques, or

One mg of -tocopherol = IU of the all rac--tocopherol compound 0.45; and

Weights and Measures

Explanation of File Formats

Table 3. Number of Records in Principal and Support Files

Nutrient Definition File

Source Code File

Nutrient Data File

Data Derivation File

Gram Weight File

Sources of Data File

LanguaL Factors Description File

* Underlined items denote key fields.

Links to the Food Group Description file by the FdGrp_Cd field

Table 4.Food Description File Format

5-digit Nutrient Databank number that uniquely

4-digit code indicating food group to which a food

200-character description of food item.

60-character abbreviated description of food item.

Other names commonly used to describe a food,

Indicates the company that manufactured the

Indicates if the food item is used in the USDA Food

Description of inedible parts of a food item (refuse),

Scientific name of the food item. Given for the least

Factor for converting nitrogen to protein (see p. 12).

Factor for calculating calories from protein (see p.

Factor for calculating calories from fat (see p. 13).

Factor for calculating calories from carbohydrate

* Primary key for the Food Description file.

Links to the Food Description file by FdGrp_Cd

Table 5.Food Group Description File Format

4-digit code identifying a food group. Only the first 2

Links to the Food Description file by the NDB_No field

Table 6.LanguaL Factor File Format

5-digit Nutrient Databank number that uniquely

Links to the LanguaL Factor File by the Factor_Code field

Table 7.LanguaL Factors Description File Format

Links to the Food Description file by NDB_No.

Table 8.Nutrient Data File Format

5-digit Nutrient Databank number.

Unique 3-digit identifier code for a nutrient.