Q.630 Un3agh no.8:16 Rev. 1986 cop. 2 £•*> United States Department of Agriculture Human jjftlutrition ■^formation Service Agriculture Handbook Number 8-16 Compositio of Foods: Legumes and Legume Products •Raw • Processed • Prepared Agriculture Handbook No. 8 Series Series No. Food group Year issued Number of items 8-1 Dairy and Egg Products. 1976 144 8-2 Spices and Herbs . 1977 43 8-3 Baby Foods . 1978 217 8-4 Fats and Oils . 1979 128 8-5 Poultry Products. 1979 304 8-6 Soups, Sauces, and Gravies. 1980 214 8-7 Sausages and Luncheon Meats. 1980 80 8-8 Breakfast Cereals. 1982 142 8-9 Fruits and Fruit Juices . 1982 263 8-10 Pork Products . 1983 186 8-11 Vegetables and Vegetable Products ... 1984 470 8-12 Nut and Seed Products . 1984 117 8-13 Beef Products. 1986 360 8-14 Beverages. 1986 153 8-15 Finfish and Shellfish Products . In Preparation 8-16 Legumes and Legume Products. 1986 133 % y* V**.' 0.630 UN3AGH 0C>. 9{Ito) Department of Agriculture Nutrition Information Service Agriculture Handbook Number 8-16 Composition of Foods: Legumes and Legume Products •Raw • Processed • Prepared By Nutrition Monitoring Division Principal Investigators: David B. Haytowitz Ruth H. Matthews Revised December 1986 Foreword Agriculture Handbook No. 8 repre¬ sents a traditional function of the U.S. Department of Agriculture. The devel¬ opment of the basic food composition tables used in the United States began more than 90 years ago. Data on the nutritive value of foods were first compiled and evaluated in the Depart¬ ment by W. O. Atwater in the 1890’s. This nutrition pioneer organized and became the first director of the Office of Experiment Stations in USD A. In 1896, the now-classic USD A Bulletin No. 28, "The Chemical Composition of American Food Materials," by W. O. Atwater and C. D. Woods was published. This document was the first in a long series of food composition tables that have been issued by the Department. The scope of succeeding tables has been expanded with the discovery of the presence and role of vitamins, minerals, and other dietary essentials in foods. Values from these tables have been used in many other compilations, both in this country and abroad. Nutritionists and scientists working in health-related fields depend on these composition data. Increasing emphasis on food and nutrition in national pol¬ icies and programs has accelerated the need for comprehensive, up-to-date tabulations of the nutrient content of foods. USD A is continuing to expand and improve these food data. This publication is a major revision of the 1963 edition of USDA Agriculture Handbook No. 8, "Composition of Foods ...Raw, Processed, Prepared," currently a basic source of food composition data in this country. Dr. Atwater stated in Bulletin No. 28, "This table is intended to replace previous ones and to serve as a standard reference until it shall in its turn be replaced by a larger and more complete compilation." This revision of Agriculture Handbook No. 8 will, in its turn, also be replaced. The task of deriving representative nutrient values of foods is a historical responsi¬ bility of USDA. The task is never ending and is essential in providing more complete knowledge so that we can use our food resources wisely. Robert L. Rizek, Director Nutrition Monitoring Division Human Nutrition Information Service Preface Acknowledgments OF ILLINOIS Revising the major nutrient tables issued by the U.S. Department of Agri¬ culture is necessary to provide current nutrient information on foods. This revision of the 1963 edition of Agricul¬ ture Handbook No. 8 is being issued in sections to expedite the release of data to the public. Each section contains a table of nutrient data for a major food group. The entire series will cover a wide range of food products. To facilitate continuous, rapid up¬ dating, each section of the handbook is being prepared in looseleaf form. Each page in the table contains the nutrient profile of a single food item given on the 100-gram food basis, in two common measures, and in the edible portion of 1 pound (453.6 grams) as purchased. This format permits a concise presen¬ tation of the data and a comparison of values from one unit of measure to another. The scope of the nutrient listing has been enlarged. Values are provided for refuse, energy, proximate components (water, protein, fat, carbohydrate, and ash), 9 mineral elements (calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, and manganese), 9 vitamins (ascorbic acid, thiamin, riboflavin, niacin, pantothenic acid, vitamin B fi , folacin, vitamin B 1? , and vitamin A;, individual fatty acids, cholesterol, total phytosterols, and 18 amino acids. The nutritive values contained in the handbook reflect the increasing informa¬ tion available on nutrients and food products. Our goal is for the revised and enlarged compilation of data to meet the requirements for reliable food composition values, which are basic to nutritional and dietary evaluation. The principal investigators gratefully acknowledge the contribution of the following members of the Human Nutrition Information Service: I. Margaret Hoke for amino acid data, John L. Weihrauch for fatty acid and alpha-tocopherol data, Betty P. Perloff and Jean E. Stewart for assistance with Nutrient Data Bank oper¬ ations, Edward Sherman and Joyce Lewis of the agency's Survey Statistics Branch for computer systems operation and computer programming, Joanne Rosenthal Levine for design assistance, and Lois E. Ludka, Alice M. Moscatelli, and Beulah M. Stewart for preparing camera copy. Johna L. Pierce and Gerald Smith provided editorial assistance. They also express their gratitude to Ruth G. Bowman, formerly of the agency, and to Janis S. Jibrin, Mary J. Stretmater, and other students of the University of Maryland who provided technical assistance. They also thank those individuals in various government agencies, academic institutions, and private industry who supplied data and information used in this study. Contents % Page Sources of data. 1 Explanation of table . 1 Format. 1 Weights and measures. 1 Nutrients . 2 Notes on legumes and legume products . 5 Literature cited. 11 Appendix . 13 List of abbreviations. 13 Metric system equivalents for units of measure . 13 Yields of selected cooked legumes . 14 Conversion factors for fatty acids of legumes . 15 Retention of nutrients in cooked legumes. 16 Specific factors for calculating energy values . 17 Guide to legumes and legume products . 18 Table of nutrient data . 23 IV Composition of Foods: Legumes and Legume Products •Raw •Processed •Prepared This is the sixteenth in a series of publications designed to revise and expand the food composition tables published in the 1963 edition of Agriculture Handbook No. 8, "Compo¬ sition of Foods... Raw, Processed, Prepared" (27). 1 This section serves as a basic reference for data on the nutrients in legumes and legume prod¬ ucts. This table was prepared with computer assistance, using the facilities of the Nutrient Data Bank (NDB) (16). Data are presented for 133 legumes and legume products. Of these, 53 were included in the 1963 edition of the handbook. Raw, cooked, and canned forms of each legume are included if commercially available. Several items given in the 1963 edition of the hand¬ book were omitted since they are no longer commercially available. Legumes grown primarily for forage or animal feed are also not included. Much of the nutrient data on processed products were obtained since 1973 from analyses conducted for nutritional labeling. The nutrient values presented in this revision supersede values for those foods as given in previous publications of the department. Sources of Data The data presented here are based on values obtained primarily from unpublished data, including analyses carried out under contract with the Human Nutrition Information Service, industry, and government agencies. Published sources—journal articles, 1 Underlined numbers in parentheses refers to literature cited, p. 11. technical reports, conference proceed¬ ings, and other scientific and technical literature—were used. Explanation of Table Format The alphabetical arrangement of the foods in the table is similar to that of the 1963 handbook. A guide containing the item name, corresponding item number(s) in the 1963 edition, the NDB number, and page number precedes the table. The five-digit NDB number in the lower right-hand corner of the table is used for computer access to the data in machine-readable form. The NDB numbers are not necessarily consecutive. The first two digits designate the section or major food group for which the publication is issued, and the last three digits indicate the specific food. Each page includes the year of preparation. When the table is updated or expanded, new pages will be issued with instructions for insertion. Weights and Measures Data are given per 100 grams of edible portion in column B; as the amount in two frequently used house¬ hold measures or market units in columns E and F; and as the amount in the edible portion of 1 pound (453.6 grams) of food as purchased in column G. The abbreviations used in the tables are defined in the appendix. Metric system equivalents for these measures are also included in the appendix. Data in column B are the sample means. Reliable data on the manu¬ facturers’ market share of processed legumes were not available. Therefore, the means for each source of data were 1 treated equally. Values in column C are the sample standard errors and are given to three decimal places. The standard error could not be calculated when there were two or more data sources and the number of samples from any one data source was one. Column D contains the number of samples on which the values in columns B and C are based. For some foods and nutrients, means are given without the standard error and number of samples. These values were calculated from another form of the food, from a similar food, or are based on a recipe. The number of decimal places for some nutrients differs from that in the 1963 handbook. The decimal places shown are based on the number used in the bulk of the analytical data col¬ lected. Appropriate relationships among the different weights of a food item were preserved by using the same number of decimal places for data on the 100-gram basis and for data for other measures. The number of decimal places does not necessarily reflect the accuracy of the data. Values in columns E, F, and G were calculated from the data on the 100- gram basis to three decimal places. Because of rounding, a nutrient value may appear as zero in the 100-gram column, although a value greater than zero appears in the household measure or pound as purchased columns. The measures and weights used to calculate the nutrient values appear above col¬ umns E and F. Values reported in column G represent nutrient values for one pound of the food as purchased. All items reported in this table have zero refuse (13). Most of these weights and measures were selected from U.S. Department of Agriculture Handbook No. 456 (AH-456) (O, Home Economics Research Report No. 41 (HERR-41)(9^, or from industry and unpublished data. If no informa¬ tion on a specific food was available. values for a similar form of the food were substituted. Wide ranges in weights of a given measure or unit of a food were often observed. AH-456 contains a detailed discussion of weight and volume relationships. Blanks indicate that no data were available for that nutrient in that particular food. Values for some prepared legumes were calculated from data on the raw forms by applying general retention factors developed by the staff of the Human Nutrition Information Service. The factors were developed by using data obtained through contracts spon¬ sored by the agency. The true reten¬ tion factors used in these calculations are given in the appendix. Nutrients Proximate components. —Proximate components include moisture (water), energy, protein, fat, carbohydrate, and ash. Food energy is expressed in terms of both kilocalories and kilojoules. One kilocalorie equals 4.184 kilojoules. The data are for physiological energy values and represent the energy value remaining after the losses in digestion and metabolism have been deducted from the gross energy. Calorie factors are based on the Atwater system for deter¬ mining energy values. Details of the derivation of the calorie factors are outlined in Agriculture Handbook No. 74 (15). Specific calorie factors used for legumes and legume products are given in the appendix. Factors for legumes and legume products containing more than one ingredient source of calories were derived by using the proportion of each ingredient with the appropriate energy factors for each ingredient. These factors were rounded to one decimal place. Values for protein are calculated from nitrogen (N) by the use of appropriate 2 nitrogen-to-protein conversion factors. For each food the factor used is given in the stub of the table after protein. Food composition tables have tradition¬ ally used the nitrogen-to-protein factors of Jones (10). The general (or average) factor of 6.25 is used to calculate crude protein, and is used when a specific factor does not exist. However, for soybeans, although Jones recommended a specific factor of 5.71, industry and end users commonly use the factor of 6.25 to calculate protein (22). For soy flours, soy meals, soy protein concen¬ trates and soy protein isolates, values for protein, carbohydrate and energy are omitted from the table. For these items a footnote presents protein values calculated by each of the nitrogen-to- protein conversion factors, together with the corresponding values for carbohydrate and energy. Protein factors for legume products containing more than one protein source were derived by using the proportion of each source with its appropriate conversion factor. These derived factors were rounded to one decimal place. Soybeans and soybean products are high in phospholipids. Total lipid, as reported in the tables, is determined by ether extraction methodology, which measures only neutral fat. There are limited data for total lipid in legumes, therefore, for these items the value for total lipid may be underestimated. For soy protein isolate, the value in the table is total lipid determined by acid hydrolysis. Carbohydrates. —The carbohydrate value is the difference between 100 and the sum of the percentages of water, protein, fat, and ash. The value for carbohydrate includes fiber. Crude fiber is given in the table, and values for insoluble dietary fiber, as deter¬ mined by the neutral detergent fiber method (30, are given in footnotes if data were available. Minerals. —Data on the content of nine mineral elements are included in the table. Zinc, copper, and manganese have been added to the minerals that were reported in the 1963 handbook. Mineral values were usually determined by AOAC methods (4): atomic absorption was used for most minerals; however, phosphorus was determined colorimet- rically and sodium and potassium were usually determined by flame photometry. The analytical mineral values represent the total amount present in the food and include those amounts, if any, added to the product in preparation for the retail market. The values do not necessarily represent the amounts of the mineral elements available to the body. Vitamins. —Data on the content of nine vitamins are included in the tables. Ascorbic acid values are expressed in terms of reduced ascorbic acid. Thiamin was determined chemically by the thiochrome procedure or by microbio¬ logical procedures. Fluorometric and microbiological methods were used to measure riboflavin. Niacin values were obtained both chemically and microbiologically. The values for niacin do not include the niacin that could be derived from tryptophan, a niacin precursor. The sum of the preformed niacin and the amount that could be derived from tryptophan is called the "niacin equiv¬ alent." In estimating the amount of niacin available from foods, a mean value of 60 mg of tryptophan is con¬ sidered equivalent to 1 mg of niacin (17). Pantothenic acid and vitamin B fi were determined microbiologically. The folacin value reported in the table represents total folate in which bound folacin was released by enzyme extrac¬ tion, and ascorbic acid was used to protect the folate from oxidation. Most analytical values shown for folacin were 3 determined by the use of conjugase and Lactobacillus easei . Vitamin is not present in legumes and legume products except where an animal product (such as milk, eggs, meat or cheese) that does contain vitamin B.„ has been added. Vitamin B 12 has oeen reported in certain fermented legume products, such as soy sauce, tempeh, and miso. It is believed that this B^ is synthesized not by the microorganisms responsible for the fermentation of the legume substrate but rather by other contam¬ inating microorganisms that may be present (IT). Therefore one may not be able to consider these foods a reli¬ able, consistent source of vitamin B^. The vitamin A activity of legumes and legume products is due to the various provitamin-A carotenoids that are present. No preformed vitamin A (retinol) is present in legumes and legume products except where a retinol- containing product has been added. Most legumes and legume products typically contain very low amounts of vitamin A. At these low levels the analytical results are extremely vari¬ able, depending on the laboratory and on the analytical method chosen. Vitamin A activity is expressed both as international units (IU) and as retinol equivalents (RE). One IU is equivalent to 0.3 meg of retinol or 0.6 meg of beta-carotene; one RE is equivalent to 1 meg of retinol or 6 meg of beta- carotene. One RE is equal to 3.33 IU of retinol or 10 IU of beta-carotene. To determine an accurate vitamin A value, the active carotenoids must be separated from each other, identified, measured quantitatively, and weighted by their biological activities. However, data obtained by separating individual carotenoids are not yet available for most legumes or legume products. Vitamin A values reported in the tables were obtained by the AO AC method (4). By this procedure, the total carotene is measured and is attributed to beta- carotene. Vitamin E values, if available, are reported in a footnote as milligrams of alpha-tocopherol, the most active form of vitamin E (14). Vitamin values reported in the table for canned or processed legumes reflect the vitamin content of the products shortly after processing. Dry legumes may be stored for 1 year or longer before packaging for the retail market. Lipids .—Trivial or scientific names for the fatty acids have not been used because the values for the unsaturated acids include positional and geometric isomers. In the list of fatty acids, the first digit denotes the number of carbon atoms and the second the number of double bonds in the chain. Only data from gas-liquid chromatographic analyses are included. The values shown are for the actual quantity of each fatty acid and do not represent fatty acid triglycerides. Most fatty acid data were obtained as the percent¬ age of fatty acid methyl esters. These data were converted to grams of fatty acid per 100 grams of total lipid by using the conversion factors given in the appendix. Details of the derivation of lipid conversion factors have been published elsewhere (28^). Values for total saturated, mono- unsaturated, and polyunsaturated fatty acids include individual fatty acids not reported in the table for many foods; therefore, they may exceed the sum of the individual fatty acids listed. In rare cases, the sum of the individual fatty acids may exceed the value given for the total saturated, monounsaturated, and polyunsaturated. This difference is caused by rounding. Zero values for individual fatty acids should be under¬ stood to mean trace amounts of the individual fatty acid may be present. When grams of fatty acids per 100 grams of total lipid is converted to grams of fatty acids per 100 grams 4 of food, converted values of less than 0.0005 are rounded to zero. Legumes and legume products, like all plant products, do not contain choles¬ terol unless fats of animal origin are added. The cholesterol values in the table are means of data obtained by either colorimetric or gas-liquid chromatographic procedures. Amino acids .—The data for amino acids were obtained by ion-exchange chromatographic, gas chromatographic, and microbiological methods. Values shown are for the total quantity of each amino acid in the food, both protein-bound and free forms. For most legumes and legume products, data were insufficient to permit determination of differences due to processing, cultivar, maturity, growing location, or environmental factors. One amino acid pattern on a per-gram- of-nitrogen basis was developed for each legume or legume product. The number of samples upon which the pattern is based is given the first time the legume or legume product appears in the table unless a difference is indicated in the footnotes. Since analytical data were unavailable for legume combinations or recipes, their amino acid patterns were calculated from data for the individual components. Amino acid contents of the raw and processed forms of the legumes and legume products were calculated from the mean amino acid contents per gram of nitrogen by the use of protein content and nitrogen factors given in the table for the specific food. The amino acid values may be converted to the per-gram-of-nitrogen basis by dividing the amount in a specific quantity of food by the nitrogen content in the same quantity of food. Notes on Legumes and Legume Products The legumes included in the tables are restricted to the mature, dry seeds of the family Fabaceae or Leguminosae. The immature seeds or pods and other parts of the plants, such as leaves, tubers, and sprouted seeds are included in the section on Vegetables and Vegetable Products, Agriculture Handbook No. 8-11 (AH8-11) (24) when appropriate. Data are presented for raw, cooked, canned, and fermented legumes, and legume products. If appropriate, data are presented for both the unprepared and the prepared forms of the food. Legumes and legume products are presented alphabetically by common name. The raw form is given first, followed by the cooked or processed forms. Nutrient data for different forms of legumes and 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 table: 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 differ¬ ences 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. Production data for processed legumes were unavailable. Raw legumes are not eaten because toxic factors, such as hemaglutinins and trypsin inhibitors (2^), are present. Raw legumes are also unpalatable and hard to digest. The usual processing or preparation methods, such as cook¬ ing and canning, remove or inactivate these toxic factors. Cooking or other 5 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 unavail¬ able 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. Appropriate true nutrient retention factors were used to calculate the nutrient content of the cooked foods after adjusting for moisture changes. The percentage yields for cooked legumes prepared from raw legumes are given in the appendix. Sodium values are relatively low for cooked legumes because no salt was added. Since the sodium content of tap water varies according to location, the sodium value of cooked legumes may be underestimated if the water supply naturally contains significant amounts of sodium. Sodium content of cooked legumes depends on the amount of salt used in cooking and can be as high as that of canned legumes. Tap water also contains other dis¬ solved 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. 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, and cook¬ ing time. Nutrient values for legume mixtures such as home-prepared Boston baked beans were calculated from recipes developed for the 1985 Continuing Survey of Food Intakes by Individuals, conducted 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 retention values to account for any changes caused by evaporation and heat destruction. Several factors such as growing location, crop year, differences in postharvest handling and storage, and variations in processing or cooking methods may cause a processed or prepared form of a legume to have a higher nutrient content than the raw form. 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 virtually impossible. 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 printed below the common name the first time it appears, usually on the raw form of the legume. U.S. Department of Agriculture Handbook No. 505 (23) 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 cross- referenced in the guide. Additional descriptions of legumes and legume products are provided in the following paragraphs. 6 In other countries and among immi¬ grants to the United States, various terms are often substituted for ’’legume.” The term ’’pulse" is some¬ times 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 (2). ”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 (29) and sometimes used as another nsime for the chickpea (8). There are a number of other "grams.” For example, red gram refers to pigeon peas and green gram refers to mung beans. These are indicated by cross-references in the guide to Legumes and Legume Products. 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 ( 8 ). 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 (^, 8). 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 (2). Carob flour or powder ( Ceratonia siliqua) , also called St. John’s-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. Oil or other fats are frequently added to the raw carob flour to make confec¬ tionary coatings or candy bars. The carob tree is native to the eastern Mediterranean region and has been introduced to California and other areas ( 2 , 8 ). Chickpeas ( Cicer arietinum ) or garbanzo beans are one of the most commonly consumed legumes in India and in the Near East (2). 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 are becoming 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 (2). 7 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. Lentils ( Lens culinaris ) originated in the Near East and Mediterranean areas. The seeds are usually boiled and served in soups and stews (2). Lima beans ( Phaseolus lunatus ) origi¬ nated in tropical America and are now grown in tropical and subtropical areas around the world. Baby limas grow in most areas of the United States (8). 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 devel¬ oped. Tarwi or pearl lupin ( Lupinus mutabilis ) has been grown in South America for centuries. Special prep¬ aration methods are required to remove the alkaloids. Low-alkaloid types are being developed (2^ 8). 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 (8). 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 vege¬ table. 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 (2). 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 ), some¬ times called black gram, originated in India and are also grown in the West Indies (12). 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 (50. They were once named as different species—garden peas and field peas—but are now classified together. Field peas are hardier, have smaller seeds, and are usually grown for the mature seeds. 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 (8). In other countries, peanuts are produced pri¬ marily 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 (j7). Nutrient data on the different cultivars of peanuts were combined to generate overall values for peanuts: 8 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 and stabilizing ingredients. Pigeon peas ( Cajanus cajan ), or red gram, were probably native to Africa, spreading in prehistoric times to Asia (12). 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 (2^, 8^ 12). In the Orient, soybeans have been processed in many ways for centuries. A number of fermented soybean prod¬ ucts 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, an entirely different product made with little or no wheat, is often called soy sauce. In the United States a synthetic product known as soy sauce is prepared from hydrolyzed soy protein, caramel coloring, corn syrup, salt, and water (20). Soy sauces are commonly used as condiments in Oriental cooking. 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 (19). Many different types of miso are marketed and rarely are identified in the scientific litera¬ ture. Data for market samples have been combined in the table, which explains the somewhat large variation in some nutrient values. Natto is made from whole, cooked soybeans, which are inoculated with the bacterium Bacillus subtilis . Natto is often served over rice or noodles as a main dish or used in soups and salads ( 21 ). 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 (20. Tofu, another soy product, is pre¬ pared 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 okara, which can also be used in many recipes (20). Any of several coagu¬ lants 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 compo¬ sition 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 (20). Soy milk is often sold as a byproduct of tofu production. It is also produced commercially. In the United States, soy milk is used by individuals who are allergic to cow’s milk or who are lactose intolerant. Some infant formulas are based on soy milk. Soy milk is popular among vegetarians who totally avoid animal products. Soy milk can be processed in many of the same ways as cow’s milk and can be substituted for it in many recipes. 9 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 prepara¬ tion of many soy-based products. Soy flour and soy grits can also be pre¬ pared 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 proc¬ essed to remove most of the nonprotein 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 nonprotein 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. USDA’s Food and Nutrition Service requires that vegetable protein products intended for use as meat replacements in child nutrition programs be fortified to be nutritionally equivalent to beef (25). Modern processing methods have been used experimentally on a number of other legumes, but none have reached large-scale 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. 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 (6). 10 Literature Cited (1) Adams, C.F. 1975, Nutritive Values of American Foods in Common Units. U.S. Dept, of Agr., Agr. Handb. No. 456, 291 pp. (2) Akroyd, W.R., and Doughty, J. 1982. Legumes in Human Nutri¬ tion. FAO Food and Nutrition Paper No. 20. Food and Agriculture Organization of the United Nations, Rome, Italy, 152 pp. (3) American Association of Cereal Chemists. 1977. Approved Methods. 7th ed. Method 32.30 approved 1977, St. Paul, MN. (4) Association of Official Analytical Chemists. 1980. Official Methods of Analy¬ sis. 13th ed., 1,018 pp. Washington, DC. (5) Association of Official Analytical Chemists. 1981. Changes in Methods. 2nd Suppl. to 13th Ed. Official Methods of Analy¬ sis. pg. 505. Washington, DC. (6) Board on Science and Technology for International Development. National Research Council. 1981. The Winged Bean - A High Protein Crop for the Tropics. National Academy Press, Washington, DC, 46 pp. (7) Brouk, B. 1975. Plants Consumed by Man. Academic Press, New York, 479 pp. (8) Duke, J.A. 1981. Handbook of Legumes of World Economic Importance. Plenum Press, New York, 345 pp. (9) Fulton, L., Matthews, E., and Davis, C. 1977. Average Weight of a Measured Cup of Various Foods. U.S. Dept, of Agr., Home Econ. Res. Rpt. 41, 26 pp. (10) Jones, D.B. 1941. Factors for Converting Percentages of Nitrogen in Foods and Feeds into Percentages of Protein. U.S. Dept, of Agr., Cir. 183, 22 pp. (SI. Rev.). (11) Liem, I.I.H., Steinkraus, K.H. and Cronk, J.C. 1977. Production of Vitamin B^ in Tempeh; A Fermentea Soybean Food. Appl. Environ. Microbiol. 34(6):773-776. (12) Masefield, G.B., Wallis, M., Harrison, S.G., and Nicholson, B.E. 1969. The Oxford Book of Food Plants. Oxford University Press, London, 266 pp. (13) Matthews, R.H., and Garrison, Y.J. 1975. Food Yields Summarized by Different Stages of Prepa¬ ration. U.S. Dept, of Agr., Agr. Handb. No. 102, 136 pp. (14) McLaughlin, P.J., and Weihrauch, J.L. 1979. Vitamin E Content of Foods. Jour. Amer. Dietet. Assoc. 75:647-665. (15) Merrill, A.L., and Watt, B.K. 1973. Energy Value of Foods— Basis and Derivation. U.S. Dept, of Agr., Agr., Handb. No. 74, 105 pp. (SI. rev.). 11 (16) Murphy, E.W., Watt, B.K., and Rizek, R.L. 1974. U.S. Department of Agriculture Nutrient Data Bank. Jour. Assoc. Off. Analyt. Chem. 57:1198-1204. (17) National Academy of Sciences - National Research Council. 1980. Recommended Dietary Allowances. 9th ed., Washington, DC, 185 pp. (Rev.). (18) Orr, M.L. 1969. Pantothenic Acid, Vitamin B fi , and Vitamin B 1? in Foods. U.S. Dept, of Agr., Home Econ. Res. Rpt. 36, 53 pp. (19) Shurtleff, W., and Aoyagi, A. 1976. The Book of Miso. Ballantine Books, New York, 618 pp. ( 20 ) _ 1979. The Book of Tofu. Ballantine Books, New York, 433 pp. ( 21 ) _ 1979. The Book of Tempeh. Harper and Row, New York, 247 pp. (22) Soy Protein Council. 1986. Soy Protein Council. Washington, DC. (Personal Correspondence). (23) Terrell, E.E. 1977. A Checklist of Names for 3,000 Vascular Plants of Economic Importance. U.S. Dept, of Agr., Agr. Handb. No. 505, 201 pp. (24) U.S. Department of Agriculture. 1985. Composition of Foods: Vegetables and Vegetable Products; Raw, Processed, Prepared. Agric. Handb. No. 8-11. 502 pp. (25) U.S. Department of Agriculture, Food and Nutrition Service. 1986. Vegetable Protein Products; Used in Child Nutrition Progams. Code of Federal Regulations. Title 7, pts. 210, 225, 226. U.S. Government Printing Office. Washington, DC. (26) U.S. Food and Drug Administration 1986. Tree Nut and Peanut Products. Code of Federal Regulations, Title 21, pt. 164, sec. 150. U.S. Government Printing Office, Washington, DC. (27) Watt, B.K., and Merrill, A.L. 1963. Composition of Foods... Raw, Processed, Prepared. U.S. Dept, of Agr., Agr. Handb. No. 8, 190 pp. (Rev.). (28) Weihrauch, J.L., Posati, L.P., Anderson, B.A., and Exler, J. 1977. Lipid Conversion Factors for Calculating Fatty Acid Content of Foods. Jour. Amer. Oil Chem. Soc. 54:36-40. (29) Yamaguchi, M. 1983. World Vegetables - Principles, Production and Nutritive Values. Avi Publishing Co., Westport, CT, 415 pp. 12 Appendix List of Abbreviations Metric System Equivalents for Units of Measure Length: Volume: Weight: c . cup diam. diameter g. gram in . inch IU. international units kcal . kilocalories kJ. kilojoules lb . pound meg. micrograms mg. milligrams N. nitrogen NDB. Nutrient Data Bank No. number oz . ounce RE. retinol equivalents tbsp. tablespoonful tsp . teaspoonful Units of measure Metric system equivalents 1 inch . 25.4 millimeters or 2.54 centimeters 1 teaspoonful . 4.9 milliliters 1 tablespoonful (3 teaspoons) . 14.8 milliliters 1 fluid ounce (2 tablespoons) . 29.57 milliliters 1 cup (8 fluid ounces) . 236.6 milliliters 1 quart (4 cups). 946.4 milliliters or 0.946 liters 1 gallon (4 quarts) . 3,786 milliliters or 3.786 liters 1 ounce . 28.35 grams 3.53 ounces. 100 grams 1 pound (16 ounces) . 453.6 grams or 0.454 kilograms 13 Yields of Selected Cooked Legumes Legume -Yields- Ratio of weights 1 (cooked to raw) 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 14 Conversion Factors for Fatty Acids of Legumes Food Factor Beans, common. 0.775 Broadbeans . 0.775 Carob flour. 0.775 Chickpeas. 0.775 Chili with beans . 0.920 Cowpeas . 0.775 Lentils. 0.775 Lima beans, large and baby types. 0.775 Lupins. 0.775 Mung beans. 0.775 Mungo beans. 0.775 Peas, split. 0.775 Peanuts and peanut butter. 0.951 Pigeon peas. 0.775 Soybeans and soybean products. 0.930 Simulated meat products. 0.920 Tempeh. 0.920 Winged beans . 0.775 15 Retention 1 of Nutrients in Cooked Legumes Nutrient - Cooking time - Short Medium Long (15-20 min) 2 (45-75 min) 3 (2-2-1/2 hr) 4 -Percent retention- Calcium. 90 90 90 Iron . 90 85 80 Magnesium . 85 80 75 Phosphorus . 95 90 85 Potassium. 80 75 70 Sodium 5 . 95 95 95 Zinc . 90 90 90 Copper . 75 70 60 Manganese . 90 85 80 Ascorbic acid 5 ... 70 70 70 Thiamin. 70 65 45 Riboflavin. 80 75 80 Niacin. 75 70 60 Pantothenic acid .. 75 75 55 Vitamin Bg. 75 70 55 Folacin. 65 50 35 Vitamin A 5 . 90 90 90 x True retention was calculated as follows: (Nutrient content per g cooked food) x (g cooked food) (Nutrient content per g raw food) x (g raw food). 2 Includes legumes such as cowpeas, lentils, and split peas. 3 Includes legumes such as baby limas, black beans, cran¬ berry beans. Great Northern beans, kidney beans, large limas, mung beans, navy beans, pink beans, pinto beans, small red beans, and small white beans. 4 Includes legumes such as broadbeans, chickpeas, and pigeon peas. 5 Sodium, ascorbic acid, and vitamin A retention values based on values for roots, bulbs, and vegetables of high starch content. 16 Specific Factors for Calculating Energy Values 1 Food Protein Fat kcal/g Carbohydrate Mature dry beans, cowpeas, peas, and other legumes .... 3.47 8.37 4.07 Soybeans, soy flour, and soy products . 3.47 8.37 4.07 Baked beans: With beef . 3.8 9.0 4.0 With franks . 3.7 9.0 3.9 With molasses sauce. 3.5 8.9 3.9 With pork. 3.6 8.8 3.9 With pork and sweet sauce .. 3.7 9.0 3.9 With pork and tomato sauce.. 3.5 8.8 4.0 With tomato sauce. 3.4 8.4 4.0 Chili with beans . 3.5 8.7 4.0 Cowpeas with pork. 3.5 8.7 4.1 Refried beans. 3.5 8.9 4.1 1 Values shown to one decimal place are calculated. 17 Guide to Legumes and Legume Products Adzuki beans: Raw. Cooked, boiled. Canned, sweetened. Yokan . Baked beans: Home-prepared. Canned: Plain or vegetarian . With beef . With franks. With pork. With pork and sweet sauce With pork and tomato sauce Beans, black: Raw. Cooked, boiled. Beans, black turtle soup: Raw. Cooked, boiled. Canned. Beans, cranberry: Raw. Cooked, boiled. Canned . Beans, French: Raw. Cooked, boiled. Beans, great northern: Raw. Cooked, boiled. Canned . Beans, kidney: All types: Raw. Cooked, boiled. Canned . California red: Raw . Cooked, boiled. Red: Raw. Cooked, boiled. Canned . Royal red: Raw. Cooked, boiled. AH-8 AH-8-16 item (1963) NDB No. Page . 16001 24 . 16002 * 25 . 16003 x 26 . 16004 27 . 16005 28 .158 16006 29 . 16007 30 .205 16008 31 . 16009 32 .157 16010 33 .156 16011 34 .163 16014 35 . 16015 * 36 . 16016 37 . 16017 38 . 16018 39 . 16019 40 . 16020 41 . 16021 42 . 16022 43 . 16023 44 . 16024 45 . 16025 46 . 16026 47 16027 48 16028 49 16029 50 16030 51 16031 52 159 16032 53 160 16033 54 161 16034 55 16035 56 16036 57 18 AH-8 AH-8-16 Beans, navy: Raw. Cooked, boiled. Canned. Beans, pink: Raw. Cooked, boiled. Beans, pinto: Raw. Cooked, boiled. Canned. Beans, small white: Raw. Cooked, boiled. Beans, yellow: Raw., Cooked, boiled.. Beans, white: Raw.. Cooked, boiled.. Canned.. Bengal gram. Black beans. Black-eyed peas. Black turtle soup beans. Broadbeans: Raw.. Cooked, boiled.. Canned.. Cannellini. Carob flour., Chickpeas: Raw.. Cooked, boiled.. Canned.. Chili with beans, canned Cowpeas: Cat jang: Raw. Cooked, boiled. Common: Raw. Cooked, boiled. Canned: Plain . With pork. Cranberry beans. item (1963) 162 154 155 (See Chickpeas.) (See Beans, black.) (See Cowpeas, common.) (See Beans, black turtle soup.) 482 (See Beans, kidney.) .617 .753 .756 903 904 (See Beans, cranberry.) NDB No. Page 16037 58 16038 59 16039 60 16040 61 16041 62 16042 63 16043 x 64 16044 65 16045 66 16046 67 16047 68 16048 /< 69 16049 70 16050 71 16051 72 16052 73 16053 74 16054 75 16055 76 16056 77 16057 N 78 16058 79 16059 .X 80 16060 81 16061 82 16062 83 16063 84 16064 85 16065 86 19 AH-8 AH-8-16 item (1963) NDB No. Crowder peas. (See Cowpeas, common.) Dark red kidney beans. (See Beans, kidney, red.) Falafel. Fava beans. French beans. Garbanzo beans. Goa beans, Indies. Golden gram. Great northern beans. Green gram. Groundnuts. Hummus. Hyacinth beans: Raw. Cooked, boiled. Kidney beans. (See Beans, kidney.) Lentils: Raw. Cooked, boiled. Lima beans: Large: Raw. Cooked, boiled. Canned. Thin seeded types, commonly called baby limas: Raw. Cooked, boiled. Long rice. (See Mung beans, long rice.) Lupins: Raw. Cooked, boiled. Miso. (See Soybeans, fermented products, miso.) Mothbeans: Raw. Cooked, boiled. Mung beans: Raw. Cooked, boiled. Long rice, dehydrated. Mungo beans: Raw.'. Cooked, boiled. Navy beans. (See Beans, Navy.) Natto. (See Soybeans, fermented products, natto.) Okara. (See Tofu, okara.) (See Broadbeans.) (See Beans, French.) (See Chickpeas.) (See Winged beans.) (See Chickpeas.) (See Beans, great northern.) (See Mung beans.) (See Peanuts.) 1138 1253 1254 176 177 179 16138 16137 16067 16068 16069 16070 16071 16072 16073 16074 16075 16076 16077 16078 16079 16080 16081 16082 16083 16084 Page 87 88 89 90 91 92 93 94 95 96 x 97 98 99 100 101 102 103 104 105 106 20 AH-8 AH-8-16 Peas, split: Raw. Cooked, boiled. Peanuts: All types: Raw. Cooked, boiled. Oil-roasted .. Dry-roasted.. Spanish: Raw.. Oil-roasted .. Valencia: Raw.. Oil-roasted .. Virginia Raw.. Oil-roasted .. Peanut butter: Chunk style.. Smooth style.. Peanut flour: Defatted .. Low-fat.. Pigeon peas: Raw.. Cooked, boiled.. Pink beans. Pinto beans. Red gram. Roman beans. Refried beans, canned.., St. John's-bread. Shoyu. Simulated meat products: Bacon.. Meat extender.. Sausage .. Small white beans. Southern peas. Soybeans: Raw.. Cooked, boiled.. Roasted.. Dry-roasted.. item (1963) .1532 .1533 1492 1494 1495 1499 1501 1604 (See Beans, pink.) (See Beans, pinto.) (See Pigeon peas.) (See Beans, cranberry.) (See Carob.) (See Soy sauce, made from soy and wheat.) (See Beans, small white.) (See Cowpeas, common.) 2139 2140 NDB No. Page 16085 107 16086 108 16087 109 16088 110 16089 111 16090 112 16091 113 16092 114 16093 115 16094 116 16095 117 16096 118 16097 119 16098 120 16099 121 16100 122 16101 123 16102 >124 16103 125 16104 126 16106 127 16107 128 16108 129 16109 130 16110 131 16111 132 21 AH-8 AH-8-16 item (1963) NDB No. Page Soybeans, con.: Fermented products: Miso .2142 16112 133 Natto .2141 16113 134 Tempeh . 16114 135 Soybean curd. (See Tofu.) Soy flour: Full-fat: Raw.2146 16115 136 Roasted . 16116 137 Defatted .2149 16117 138 Low-fat.2148 16118 139 Soy meal, defatted, raw. 16119 140 Soy milk, fluid.2150 16120 141 Soy protein concentrate. 16121 142 Soy protein isolate. 16122 143 Soy sauce: Made from soy and wheat (shoyu).2156 16123 144 Made from soy (tamari). 16124 145 Made from hydrolyzed vegetable protein. 16125 146 Tamari. (See Soy sauce, made from soy.) Tempeh. (See Soybeans, fermented products, tempeh.) Tofu: Raw: Firm. Regular.2145 Dried-frozen (koyadofu). Fried . Okara. Salted and fermented (fuyu). Yardlong beans: Raw. Cooked, boiled. Yellow beans. (See Beans, yellow.) Yokan. (See Adzuki beans, yokan.) White beans. (See Beans, white.) Winged beans: Raw. Cooked, boiled. 16126 16127 16128 16129 16130 16132 16133 16134 16135 16136 147 148 149 150 151 152 153 154 155 156 22 Table of Nutrient Data (Blank spaces indicate a lack of data.) 23 ADZUKI BEANS, Raw Vigna angularis Page 24 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Mean Standard Number error of samples Approximate measure and weight: 1/2 c = 98 g 1 c = 197 g Refuse: 0 (A) (B) (C) (D) (E) (F) (G) Proximate: Water. Food energy. Protein (N X6.25) . Total lipid (fat). Carbohydrate, total Crude fiber. Ash. Minerals: Calcium. Iron. Magnesium. Phosphorus . Potassium. Sodium. Zinc. Copper. Manganese. Vitamins: Ascorbic acid. Thiamin. Riboflavin. Niacin. Pantothenic acid. Vitamin B 6 . Folacin. Vitamin B 12 . Vitamin A. Lipids: Fatty acids: Saturated, total. 4:0. 6:0. 8:0. 10:0. 12:0. 14:0. 16:0. 18:0. Monounsaturated, total 16:1 . 18:1 . 20:1. 22:1. Polyunsaturated, total 18:2. 18:3. 18:4. 20:4. 20:5. 22:5. 22:6. Cholesterol. Phytosterols. Amino acids: T ryptophan. Threonine. isoleucine. Leucine. Lysine. Methionine. Cystine. Phenylalanine. Tyrosine. Valine. Arginine. Histidine. Alanine. Aspartic acid. Glutamic acid. Glycine. Proline. Serine. 9 kcal kj 9 9 9 9 9 mg mg mg mg mg mg mg mg mg mg mg mg mg mg mg meg meg 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 mg mg 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 13.44 329 1,378 19.87 0.53 62.90 5.26 3.26 66 4.98 127 381 1,254 5 5.04 1.094 1.730 0.0 0.455 0.220 2.630 0 2 17 0 76 0.191 0.674 0.791 1.668 1.497 0.210 0.184 1.052 0.591 1.023 1.284 0.524 1.160 2.355 3.099 0.756 0.874 0.976 1.631 0.115 0.040 0.530 1.650 16.500 7 13.17 26.48 60.97 323 649 1,494 1,350 2,715 6,251 6 19.47 39.13 90.11 3 0.52 1.04 2.39 61.65 123.92 285.33 4 5.16 10.37 23.88 3 3.20 6.43 14.80 2 65 130 300 3 4.88 9.81 22.59 2 124 250 576 3 373 750 1,726 1 1,229 2,470 5,686 1 5 9 22 1 4.93 9.92 22.84 1 1.072 2.155 4.962 1 1.695 3.408 7.847 1 0.0 0.0 0.0 2 0.446 0.896 2.064 2 0.216 0.433 0.998 2 2.577 5.181 11.930 0 0 0 2 2 3 7 2 16 33 75 0 0 0 74 150 345 6 0.187 0.376 0.866 8 0.661 1.328 3.057 8 0.775 1.558 3.588 8 1.635 3.286 7.566 8 1.467 2.949 6.790 9 0.206 0.414 0.953 8 0.180 0.362 0.835 8 1.031 2.072 4.772 8 0.579 1.164 2.681 8 1.003 2.015 4.640 8 1.258 2.529 5.824 8 0.514 1.032 2.377 8 1.137 2.285 5.262 8 2.308 4.639 10.682 8 3.037 6.105 14.057 8 0.741 1.489 3.429 8 0.857 1.722 3.964 8 0.956 1.923 4.427 AH-8-16 (1986) NDB No. 16001 ADZUKI BEANS, Cooked, boiled Page 25 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Mean Standard error Number of samples Approximate measure and weight 1/2 c = 115 g 1 c = 230 g Refuse: 0 (A) (B) (C) (D) (E) (F) (G) Proximate: Water. 9 66.29 0.050 2 76.23 152.47 300.69 i kcal 128 147 294 579 Food energy. 1 kj 534 614 1,229 2,423 Protein (N X6.2 5). 9 7.52 1 8.65 17.29 34.10 Total lipid (fat). .... g 0.10 0.005 2 0.11 0.22 0.43 Carbohydrate, total. .... g 24.77 28.48 56.96 112.34 Crude fiber. .... g 2.02 0.035 2 2.32 4.63 9.14 Ash. .... g 1.33 1 1.53 3.06 6.03 Minerals: Calcium. mg 28 1 32 63 125 Iron. mg 2.00 1 2.30 4.60 9.07 Magnesium. mg 52 1 60 120 237 Phosphorus. .... mg 168 1 193 385 760 Potass'um. .... mg 532 1 612 1,224 2,413 Sodium. .... mg 8 1 9 18 35 Zinc. .... mg 1.77 2.03 4.06 8.01 Copper. .... mg 0.298 0.343 0.685 1.352 Manganese. .... mg 0.573 0.659 1.318 2.599 Vitamins: Ascorbic acid. .... mg 0.0 0.0 0.0 0.0 Thiamin. .... mg 0.115 0.132 0.265 0.522 Riboflavin. .... mg 0.064 0.074 0.147 0.290 Niacin. .... mg 0.717 0.825 1.649 3.252 Pantothenic acid. .... mg Vitamin B 6 .... mg Folacin. .... meg Vitamin B 12 .... meg 0 0 0 0 i RE 1 1 1 3 Vitamin A. {iu 6 7 13 26 Lipids: Fatty acids: Saturated, total. .... g 4:0. g 6:0. g 8:0. .... g 10:0. g 12:0. g 14:0. .... g 16:0. .... g 18:0. .... g Monounsaturated, total. .... g 16:1. .... g 18:1 . .... g 20:1 . .... g 22:1 . .... g Polyunsaturated, total. g 18:2. g 18:3. .... g 18:4. .... g 20:4. .... g 20:5. .... g 22:5. .... g 22:6. g Cholesterol. .... mg 0 0 0 0 Phytosterols. .... mg Amino acids: Tryptophan. .... g 0.072 0.083 0.166 0.327 Threonine. g 0.255 0.293 0.587 1.157 Isoleucine. .... g 0.300 0.345 0.690 1.361 Leucine. g 0.632 0.727 1 .454 2.867 Lysine. .... g 0.567 0.652 1.304 2.572 Methionine. .... g 0.079 0.091 0.182 0.358 Cystine. . g 0.070 0.081 0.161 0.318 Phenylalanine. g 0.398 0.458 0.915 1.805 Tyrosine. g 0.224 0.258 0.515 1.016 Valine. g 0.387 0.445 0.890 1.755 Arginine. g 0.486 0.559 1.118 2.204 Histidine. g 0.198 0.228 0.455 0.898 Alanine. g 0.439 0.505 1.010 1.991 Aspartic acid. .9 0.891 1.025 2.049 4.042 Glutamic acid. . g 1.173 1.349 2.698 5.321 Glycine. g 0.286 0.329 0.658 1.297 Proline. g 0.331 0.381 0.761 1.501 Serine. g 0.369 0.424 0.849 1.674 AH-8-16 (1986) NDB No. 16002 ADZUKI BEANS, Canned, sweetened Page 26 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Mean Standard error Number of samples Approximate measure and weight 1/2 c = 148 g 1 c = 296 g Refuse: 0 (A) (B) (C) £ 0 0.000 8 0 0 0 Vitamin A. [lu 0 0.000 8 0 0 0 Lipids: Fatty acids: Saturated, total. .... g 0.119 0.105 0.211 0.540 4:0. .... g 6:0 . .... g 8:0 . g 10:0 . g 12:0 . g 14:0. . g 0.000 0.000 0.000 0.000 16:0. . g 0.112 0.099 0.198 0.508 18:0. . g 0.007 0.006 0.012 0.032 Monounsaturated. total. . g 0.040 0.035 0.071 0.181 16:1 . . g 18:1. g 0.040 0.035 0.071 0.181 20:1 . g 22:1 . . g Polyunsaturated, total . . g 0.199 0.175 0.352 0.903 18:2. g 0.108 0.095 0.191 0.490 18:3. g 0.091 0.080 0.161 0.413 18:4 . 9 20:4. . 9 20:5. . 9 22:5. . 9 22:6 . . 9 Cholesterol. . mg 0 0 0 0 Phytosterols. . mg Amino acids: Tryptophan. 9 0.111 0.098 0.196 0.503 Threonine. . 9 0.393 0.346 0.696 1.783 Isoieucine. . 9 0.412 0.363 0.729 1.869 Leucine. . 9 0.746 0.656 1.320 3 . 384 Lysine. 9 0.641 0.564 1.135 2.908 Methionine. 9 0.140 0.123 0.248 0.635 Cystine. 9 0.102 0.090 0.181 0.463 Phenylalanine. 9 0.505 0.444 0.894 2.291 Tyrosine. . 9 0.263 0.231 0.466 1.193 Valine. . 9 0.489 0.430 0.866 2.218 Arginine. . 9 0.578 0.509 1.023 2.622 Histidine . . 9 0.260 0.229 0.460 1.179 Alanine. 9 0.391 0.344 0.692 1.774 Aspartic acid. 9 1.129 0.994 1.998 5.121 Glutamic acid. . 9 1.424 1.253 2.520 6 . 459 Glycine. 9 0.365 0.321 0.646 1.656 Proline. 9 0.396 0.348 0.701 1.796 Serine. . 9 0.508 0.447 0.899 2.304 'insoluble dietary fiber as determined by the neutral detergent fiber method = 3.4 g per 100 g. AH-8-16 (1986) NDB No. 16020 BEANS, CRANBERRY, Canned 1 Page 42 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Mean Standard error Number of samples Approximate measure and weight: 1/2 c = 130 g 1 c = 260 g Refuse: 0 (A) (B) (C) (D) (E) (F) (G) Proximate: Water. 9 77.56 7 100.82 201.64 351.79 i kcal 83 108 216 377 Food energy . 1 kj 348 452 904 1,578 Protein (N X6.25). 9 5.54 7 7.21 14.41 25.14 Total lipid (fat). g 0.28 7 0.36 0.73 1.27 Carbohydrate, total. g 15.12 19.66 39.32 68.59 Crude fiber. g 0.92 2 1.20 2.39 4 .17 Ash . . g 1.50 7 1.95 3.90 6.80 Minerals: Calcium. mg 34 7 44 87 152 Iron. .... mg 1.55 7 2.01 4.02 7.01 Magnesium. .... mg 32 41 83 145 Phosphorus . mg 86 112 223 389 Potassium. mg 260 24.087 6 337 675 1,177 Sodium. .... mg 332 7 431 863 1,505 Zinc. mg 0.84 1.09 2.18 3.80 Copper. mg 0.142 0.185 0.369 0.644 Manganese. mg 0.200 0.260 0.520 0.907 Vitamins: Ascorbic acid. mg 0.8 1 1.1 2.1 3.7 Thiamin. . mg 0.039 7 0.051 0.101 0.177 Riboflavin. mg 0.039 7 0.051 0.101 0.177 Niacin. mo 0.504 7 0.655 1.310 2.286 Pantothenic acid. mg 0.144 0.187 0.374 0.653 Vitamin B, mg 0.055 0.072 0,143 0.249 Folacm. meg 77.4 100.6 201.3 351.2 Vitamin B. . . meg 0 0 0 0 i RE 0 0 0 0 Vitamin A. { 0 (B) (C) (D) (E) (F) (G) 9 12.36 0.503 54 12.86 25.71 56.07 i kcal 335 348 697 1,520 I kj 1,402 1,458 2,916 6,359 9 22.33 0.256 72 23.22 46.44 101.28 9 1.28 0.063 77 1.34 2.67 5.82 9 60.65 63.08 126.16 275.12 9 5.52 0.297 21 5.74 11.48 25.03 9 3.37 0.047 54 3.51 7.02 15.30 ... mg 155 5.451 45 161 322 702 mg 6.44 0.248 40 6.70 13.40 29.21 mg 173 2.098 39 180 359 783 mg 443 8.348 45 461 921 2,009 mg 1,140 38.842 39 1,186 2,372 5,172 mg 14 4.112 34 15 29 64 mg 2.54 0.084 38 2.64 5.28 11.51 ... mg 0.879 0.025 38 0.914 1.828 3.987 ... mg 1.309 0.064 38 1.361 2.723 5.938 mg 3.0 1 3.1 6.2 13.6 mg 0.645 0.025 45 0.671 1.342 2.926 mg 0.232 0.013 45 0.241 0.483 1.052 ... mg 2.063 0.095 45 2.146 4.291 9.358 ... mg 0.680 0.040 32 0.707 1.414 3.084 mg 0.437 0.006 32 0.454 0.909 1 .982 meg 369.7 11.213 32 384.5 769.0 1,677.0 ... meg 0 0 0 o i RE 0 1 0 1 2 I IU 4 1 5 9 20 (A) Proximate: Food energy Ash. Minerals: Iron. Zinc.. Vitamins:' Vitamin A Lipids: Fatty acids: Saturated, total . g 4:0 . g 6:0 g 8:0 g 10:0. g 12:0. g 14:0. g 16:0. g 18:0. g Monounsaturated, total . g 16:1 . g 18:1 . g 20:1 . g 22:1 . g Polyunsaturated, total . g 18:2. g 18:3. g 18:4. g 20:4. g 20:5. g 22:5. g 22:6. g 0.331 0.344 0.688 1. 501 0.001 0.001 0.002 0.005 0.310 0.322 0.645 1.406 0.020 0.021 0.042 0.091 0.111 0.115 0.211 0.503 0.111 0.115 0.231 0.503 0.552 0.574 1.148 2.504 0.301 0.313 0.626 1.365 0.252 0.262 0.524 1.143 Cholesterol. mg Phylosterols. mg Amino acids: Tryptophan. Threonine. Isoleucine. Leucine. Lysine. . 9 . 9 9 9 . g 0.264 0.940 0.986 1.783 1.533 0.336 Methionine. 9 Cystine. 9 0.243 Phenylalanine. 9 1.208 Tyrosine. . 9 0.629 Valine. . 9 1.168 Arginine 9 1.383 Histidine. . 9 0.622 Alanine. . 9 0.936 Aspartic acid. 9 2.701 Glutamic acid. 9 3.405 Glycine. 9 0.872 Prolme. 9 0.947 Serine. 9 1.215 0 0 0 0.275 0.549 1.198 0.978 1.955 4.264 1.025 2.051 4.472 1.854 3.709 8.088 1.594 3.189 6.954 0.349 0.699 1.524 0.253 0.505 1.102 1.256 2.513 5.479 0.654 1.308 2.853 1.215 2.429 5.298 1.438 2.877 6.273 0.647 1.294 2.821 0.973 1.947 4.246 2.809 5.618 12.252 3.541 7.082 15.445 0.907 1.814 3.955 0.985 1.970 4.296 1.264 2.527 5.511 ^Insoluble dietary fiber as determined by the neutral detergent fiber method = 9.7 g per 100 g. Alpha-tocopherol = 0.34 mg per 100 g. AH-8-16 (1986) NDB No. 16037 BEANS, NAVY, Cooked, boiled Page 59 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Mean Standard error Number of samples Approximate measure and weight 1/2 c = 91 g 1 c = 182 g Refuse: 0 (A) (B) (C) (D) (E) (F) (G) Proximate: Water. g 63.18 1.037 20 57.50 114.99 286.60 i kcal 142 129 259 644 Food energy. 1 kj 594 541 1,082 2,697 Protein (N X6.25). g 8.70 0.152 20 7.92 15.83 39.46 Total lipid (fat). g 0.57 0.009 20 0.52 1.04 2.60 Carbohydrate, total. g 26.31 23.95 47.89 119.36 Crude fiber. 1 . g 3.14 0.070 12 2.86 5.72 14 . 26 Ash. g 1.23 0.040 20 1.12 2.24 5.58 Minerals: Calcium. .... mg 70 2.204 27 64 128 318 Iron. .... mg 2.48 0.077 28 2.25 4.51 11.24 Magnesium. .... mg 59 1 . 590 28 53 107 267 Phosphorus . .... mg 157 3.909 27 143 285 711 Potassium. mg 368 13.350 28 335 669 1,667 Sodium. mg 1 0.116 20 1 2 6 Zinc. mg 1.06 0.028 28 0.97 1.93 4.82 Cooper. mg 0.295 0.011 28 0.268 0.537 1.338 Manganese. mg 0.556 0.025 28 0.506 1.012 2.522 Vitamins: Asco'bic acid. .... mg 0.9 0.8 1.6 4.0 Thiamin. .... mg 0.202 0.010 20 0.184 0.368 0.916 Riboflavin . mg 0.061 0.002 20 0.056 0.111 0.277 Niacin . mg 0.531 0.045 20 0.483 0.966 2.409 Pantothenic acid . .... mg 0.255 0.010 8 0.232 0.464 1.157 Vitamin B 6 .... mg 0.164 0.020 9 0.149 0.298 0.744 Folacin. .... meg 139.9 6.063 8 127.3 254.6 634.5 Vitamin B.. .... meg 0 0 0 0 Vitamin A .RE 0 0 0 1 1 IU 2 2 3 8 Lipids: Fatty acids: Saturated, total . .... g 0.148 0.135 0.269 0.671 4:0 . g 6:0 . .... g 8:0 . g 10:0 . .... g 12:0 . .... g 14:0 . g 0.000 0.000 0.000 0.000 16:0 . .... g 0.139 0.126 0.253 0.631 18:0 . g 0.009 0.008 0.016 0.041 Monounsaturated, total . g 0.050 0.046 0.091 0.227 16:1 . g 18:1 . g 0.050 0.046 0 . 091 0.227 20:1 . .... g 22:1 . g Polyunsaturated, total . .... g 0.246 0.224 0.448 1.116 18:2 . g 0.134 0.122 0.244 0.608 18:3 . .... g 0.112 0 . 102 0.204 0.508 18:4 .... g 20:4 . .... g 20:5 . .... g 22:5 . .... g 22:6 . g Cholesterol . mg 0 0 0 0 Phytosterols . .... mg Amino acids: Tryptophan . g 0.103 0.094 0.187 0.467 Threonine . g 0.366 0.333 0.666 1.660 Isoleucine . . .. g 0.384 0.349 0.699 1.742 Leucine . • g 0.695 0.632 1.265 3.153 Lysine . .g 0.597 0.543 1.087 2.708 Methionine . .g 0.131 0.119 0.238 0 . 594 Cystine . .g 0.095 0.086 0.173 0.431 Phenylalanine . .g 0.470 0.428 0 . 855 2.132 Tyrosine . .g 0.245 0.223 0.446 1.111 Valine . g 0.455 0.414 0.828 2.064 Arginine . g 0.539 0.490 0.981 2.445 Histidine . g 0.242 0.220 0.440 1.098 Alanine .g 0.365 0.332 0.664 1.656 Aspartic acid. g 1.052 0.957 1.915 4.772 Glutamic acid. g 1.327 1.208 2.415 6.019 Glycine. .g 0.340 0.309 0.619 1.542 Proline. g 0.369 0.336 0.672 1.674 Serine. g 0.473 0.430 0.861 2.146 'insoluble dietary fiber as determined by the neutral detergent fiber method = 3.6 g per 100 g. AH-8-16 (1986) NDB No. 16038 Page 60 BEANS, NAVY, Canned i Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Mean Standard Number Approximate measure and weight: Refuse: error of samples 1/2 c = 131 g 1 c = 262 g 0 Proximate: Water. g , kcal Food energy kJ Protein (N X6.2 5) . g Total lipid (fat). g Carbohydrate, total. g Crude fiber. g Ash. g Minerals: Calcium. mg Iron. mg Magnesium . mg Phosphorus. mg Potassium. mg Sodium. mg Zinc. Copper. mg Manganese mg Vitamins: Ascorbic acid. mg Thiamin. mg Riboflavin. mg Niacin. mg Pantothenic acid. mg Vitamin B 6 . mg Folacin. Vitamin B 12 .. Vitamin A. Lipids: Fatty acids: Saturated, total. g 4,0 g 6:0. g 8:0. g 10:0. g 12:0. g 14:0. g 16,0 , g 18:0. g Monounsaturated. total. g 16 1. g 18:1. g 20:1 . g 22:1 . g Polyunsaturated, total. g 18:2. g 18:3. g 18:4. g 20:4. g 20:5. g 22:5. g 22:6. g Cholesterol. mg Phytosterols. mg Amino acids: Tryptophan. g Threonine. g Isoleucine. g Leucine. g Lysine. Methionine. g Cystine...:. g Phenylalanine. g Tyrosine. g Valine. g Arginine. g Histidine. g Alanine. g Aspartic acid. g Glutamic acid. g Glycine. g Proline. g Serine. g (B) 70.45 113 473 7.53 0.43 20.45 (C) (D) 1 , 1 , 47 1 . 86 14 85 000 105 007 038 0.038 186 101 085 (E) 92.29 148 619 62 2 . 42 (F) 184.58 296 1,238 123 4. 84 (G) 319.57 512 9.86 19.72 34.15 0.57 1.13 1.96 26.79 53.58 92.76 2.44 4.87 8.44 1.49 2.98 5.16 213 mg 4 7 61 122 211 mg 134 176 352 610 mg 288 378 755 1,308 mg 44 8 587 1,173 2,032 mg 0.77 1.01 2.02 3.49 mg 0.208 0.272 0.545 0.943 mg 0.375 0.491 0.983 1.701 mg 0.7 0.9 1.9 3.2 mg 0.141 0.185 0.369 0.640 mg 0.055 0.072 0.144 0.249 mg 0.487 0.638 1.276 2.209 mg 0.172 0.225 0.451 0.780 mg 0.103 0.135 0.270 0.467 meg 62.3 81.7 163.3 282.7 meg 0 0 0 0 RE 0 0 0 1 IU 1 2 4 6 9 0.112 0.147 0.293 0.508 0.000 0.000 0.000 0.138 0.275 0.476 0.009 0.018 0.032 0.050 0.100 0.172 0.050 0.100 0.172 0.244 0.487 0.844 0.132 0.265 0.458 0.111 0.223 0.386 mg mg 0 0 0 0 9 0.089 0.117 0.233 0.404 9 0.317 0.415 0.831 1.438 9 0.332 0.435 0.870 1.506 9 0.601 0.787 1.575 2.726 9 0.517 0.677 1.355 2.345 9 0.113 0.148 0.296 0.513 9 0.082 0.107 0.215 0.372 9 0.407 0.533 1.066 1.846 9 0.212 0.278 0.555 0.962 9 0.394 0 . 516 1.032 1.787 9 0.466 0.610 1.221 2.114 9 0.209 0.274 0.548 0.948 9 0.315 0.413 0.825 1.429 9 0.910 1.192 2.384 4.128 9 1.147 1.503 3.005 5.203 9 0.294 0.385 0.770 1.334 9 0.319 0.418 0.836 1.447 9 0.409 0.536 1.072 1.855 'values based on data for solids and liquid. AH-8-16 (1986) NDB No. 16039 BEANS, PINK, Raw Phaseolus vulgaris Page 61 Nutrients and units Amount In 100 grams, edible portion Amount In edible portion of common measures of food Amount In edible portion of 1 pound of food as purchased Standard Number Approximate measure and weight: Refuse: error of samples 1/2 c = 105 g 1 c = 210 g 0 (B) (C) (D) (E) (F) (G) 10.06 0.381 17 10.56 21.13 45.63 343 361 721 1,558 437 1,509 3,018 6,518 20.96 0.375 20 22.00 44.01 95.06 1.13 0.069 21 1.19 2.38 5.13 64.19 67.40 134.80 291.17 2.90 1.199 2 3.04 6.09 13.15 3.66 0.084 17 3.85 7.69 16.61 130 4.494 14 137 273 590 6.77 0.405 14 7.11 14.22 30.71 182 4.262 10 191 383 827 415 23.373 10 436 872 1,883 464 23.725 14 1,537 3,073 6,638 8 1.280 6 8 16 36 2.55 0.137 20 2.68 5.36 11.58 0.810 0.046 16 0.851 1.701 3.674 1.376 0.086 10 1.445 2.890 6.242 0.0 0.0 0.0 0.0 0.772 0.039 14 0.811 1.621 3.502 0.192 0.013 13 0.202 0.403 0.871 1.892 0.053 10 1.987 3.973 8.582 0.997 0.018 8 1.047 2.094 4.522 0.527 0.024 8 0.553 1.107 2.390 463.2 32.276 9 486.3 972.6 2,100.9 0 0 0 0 0 0 0 0 0 0 0 0 0.292 0.307 0.613 1.325 (A) Proximate: Water. g _ . i kcal Food energy.j kJ Protein (N X6.25). g Total lipid (tat). g Carbohydrate, total. g Crude fiber.?-.. g Ash. g Minerals: Calcium. mg Iron. mg Magnesium. mg Phosphorus. mg Potassium. mg Sodium. mg Zinc. mg Copper. mg Manganese. mg Vitamins: Ascorbic acid. mg Thiamin. mg Riboflavin. mg Niacin. mg Pantothenic acid. mg Vitamin B 6 . mg Folacin. meg Vitamin B, 2 . meg Vitamin A.J ^ Lipids: Fatty acids: Saturated, total. g 4:0. g 6:0. g 8:0. g 10:0. g 12:0. g 14:0. 16:0. 18:0. Monounsaturated. total. 16:1. 18:1. 20:1. 22:1. Polyunsaturated, total. 18:2. 18:3. 18:4. g 20:4. g 20:5. g 22:5. g 22:6. g Cholesterol. mg Phytosterols. mg Amino acids: Tryptophan. g Threonine. g Isoleucine. g Leucine. g Lysine. g Methionine. g Cystine. g Phenylalanine. g Tyrosine. g Valine. g Arginine. g Histidine. g Alanine. g Aspartic acid. g Glutamic acid. g Glycine. g Proline. g Serine. g 9 0.001 0.001 0.002 0.005 9 0.274 0.288 0.575 1.243 9 0.018 0.019 0.038 0.082 9 0.098 0.103 0.206 0.445 9 9 0.098 0.103 0.206 0.445 9 9 9 0.487 0.511 1.023 2.209 9 0.265 0.278 0.557 1.202 9 0.222 0.233 0.466 1.007 0.248 0.882 0.925 1.673 .438 .315 .228 .133 .590 .096 .298 .583 .878 .535 .195 .818 .889 .140 0 0 0 0.260 0.521 1.125 0.926 1.852 4.001 0.971 1.943 4.196 1.757 3.513 7.589 1.510 3.020 6.523 0.331 0.662 1.429 0.239 0.479 1.034 1.190 2.379 5.139 0.620 1.239 2.676 1.151 2.302 4.971 1.363 2.726 5.888 0.612 1.224 2.644 0.922 1.844 3.983 2.662 5.324 11.499 3.355 6.710 14.493 0.859 1.718 3.710 0.933 1.867 4.033 1.197 2.394 5.171 .ber method = 8.9 g per 100 g. AH-8-16 (1986) NDB No. 16040 BEANS, PINK, Cooked, boiled Page 62 Nutrients and units Amount In 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Mean Standard Number Approximate measure and weight: Refuse: error of samples 1/2 c = 84 g 1 c = 169 -g 0 (B) (C) (D) (E) (F) (G) .... g 61.20 0.534 8 51.41 103.43 277.60 i kcal 149 125 252 676 ( kJ 624 524 1,054 2,830 g 9.06 0.170 9 7.61 15.30 41.08 g 0.49 0.035 9 0.41 0.83 2.22 g 27.91 23.45 47.17 126.60 .... g 1.60 1 1.34 2.70 7.26 .... g 1.34 0.063 9 1.13 2.27 6.10 .... mg 52 2.571 9 44 88 235 .... mg 2.30 0.119 9 1.93 3.89 10.44 .... mg 65 1.697 9 55 110 295 mg 165 7.032 9 139 279 749 mg 508 15.005 9 427 858 2,304 mg 2 0.326 5 2 3 8 .... mg 0.96 0.041 15 0.81 1.63 4.36 mg 0.271 0.015 15 0.228 0.458 1.229 mg 0.548 0.023 9 0.460 0.926 2.486 .... mg 0.0 0.0 0.0 0.0 mg 0.257 0.006 9 0.216 0.434 1.166 mg 0.063 0.006 9 0.053 0.106 0.286 mg 0.570 0.036 9 0.479 0.963 2.586 .... mg 0.299 0.014 8 0.251 0.505 1.356 mg 0.175 0.004 8 0.147 0.296 0.794 .... meg 168.3 13.161 8 141.3 284.3 763.2 meg 0 0 0 0 . R E 0 0 0 0 | IU 0 0 0 0 .... g 0.126 0.106 0.213 0.572 (A) Proximate: Food energy. Ash. Minerals: Iron. Zinc. Vitamins: Ascorbic acid Vitamin A.... Lipids: Fatty acids: Saturated, 4:0. 6:0 . 8:0 . 10:0. 12:0. 14:0. 16:0. 18:0. . 9 . 9 . 9 . 9 . 9 . 9 . 9 . 9 Monounsaturated. total. g 16:1 . g 18 1. g 20:1 . g 22:1. g Polyunsaturated, total. g 18:2. g 18:3. g 18:4 g 20:4. g 20:5. g 22:5. g 22:6. g 0.000 0.118 0.008 0.042 0.042 210 114 096 0.000 0.000 0.000 0.099 0.199 0.535 0.007 0.014 0.036 0.035 0.071 0.191 0.035 0.071 0.191 0.176 0.355 0.953 0.096 0.193 0.517 0.081 0.162 0.435 Cholesterol. mg Phytosterols. mg Amino acids: Tryptophan. g Threonine. g Isoleucine. g Leucine. g Lysine. g Methionine. g Cystine. g Phenylalanine. g Tyrosine. g Valine. g Arginine. g Histidine. g Alanine. g Aspartic acid. g Glutamic acid. g Glycine. g Proline. g Serine. g 0 0.107 0.381 0.400 0.723 0.622 0.136 0.099 0.490 0.255 0.474 0.561 0.252 0.380 1.095 1.381 0.354 0.384 0.493 0 0 0 0.090 0.181 0.485 0.320 0.644 1.728 0.336 0.676 1.814 0.607 1.222 3.280 0.522 1.051 2.821 0.114 0.230 0.617 0.083 0.167 0.449 0.412 0.828 2.223 0.214 0.431 1.157 0.398 0.801 2.150 0.471 0.948 2.545 0.212 0.426 1.143 0.319 0.642 1.724 0.920 1.851 4.967 1.160 2.334 6.264 0.297 0.598 1.606 0.323 0.649 1.742 0.414 0.833 2.236 ‘insoluble dietary fiber as determined by the neutral detergent fiber method 4.4 g per 100 g. AH-8-16 (1986) NDB No. 16041 BEANS, PINTO, Raw Phaseolus vulgaris Page 63 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Mean Standard error Number of samples Approximate measure and weight 1/2 c = 96 g 1 c = 193 g Refuse: 0 (A) (B) (C) (D) (E) (F) (G) Proximate: Water. .... g 10.95 0.273 67 10.51 21.13 49.66 < 1teal 340 326 65 6 1,542 Food energy. ( kJ 1,422 1,366 2,745 6,452 Protein (N X6.2 5). 9 20.88 0.218 67 20.05 40.31 94.73 Total lipid (fat). 9 1.13 0.058 67 1.08 2.17 5.10 Carbohydrate, total 9 63.41 60.88 122.39 287.64 Crude fiber. 1 .. 9 6.01 0.271 15 5.77 11.59 27.24 Ash. 9 3.63 0.063 64 3.48 7.01 16.47 Minerals: Calcium. mg 121 4.477 57 116 233 547 Iron. mg 5.88 0.202 58 5.64 11.34 26.66 Magnesium. mg 159 4.351 55 152 306 720 Phosphorus . .... mg 418 20.292 46 401 806 1,895 Potassium. mg 1,328 20.242 48 1,275 2,563 6,023 Sodium. mg 10 1.927 41 10 19 45 Zinc. mg 2.54 0.065 49 2.43 4.89 11.50 Copper. mg 0.774 0.035 46 0.743 1.494 3.511 Manganese. mg 1.130 0.061 45 1.085 2.181 5.126 Vitamins: Ascorbic acid. mg 7.3 1 7.0 14.1 33.1 Thiamin. mg 0.555 0.030 47 0.533 1.071 2.517 Riboflavin. .... mg 0.238 0.012 47 0.228 0.459 1.080 Niacin. mg 1.446 0.057 45 1.388 2.791 6 . 559 Pantothenic acid. mg 0.763 0.016 32 0.732 1.473 3.461 Vitamin B 6 . mg 0.443 0.011 32 0.425 0.855 2.009 Folacin. meg 506.3 19.135 32 486.1 977.2 2,296.6 Vitamin B. ; ,. meg 0 0 0 0 Vitamin A .RE 1 1 1 1 2 | IU 5 1 5 10 24 Lipids: Fatty acids: Saturated, total. 9 0.235 0.226 0.454 1.066 4:0. 9 6:0. 9 8:0. 9 10:0. 9 12:0. 9 14:0. 9 0.001 0.001 0.002 0.005 16:0. 9 0.229 0.220 0.442 1.039 18:0. g 0.005 0.005 0.010 0.023 Monounsaturated, total . .... g 0.229 0.220 0.442 1.039 16:1 . 9 18:1 . 9 0.229 0.220 0.442 1.039 20:1 . 9 22:1 . 9 Polyunsaturated, total. 9 0.407 0.391 0.786 1.846 18:2. 9 0.170 0.163 0.328 0.771 18:3. . 9 0.237 0.228 0.457 1.075 18:4 . 9 20 4 . 9 20:5. . 9 22:5. 9 22:6. . 9 Cholesterol. mg 0 0 0 0 Phytosterols. mg Amino acids: Tryptophan. 9 0.247 0.237 0.477 1.120 Threonine. 9 0.879 0.844 1.696 3.987 Isoleucine. . 9 0.922 0.885 1.779 4.182 Leucine. 9 1.667 1.600 3.217 7.562 Lysine. 9 1.433 1.376 2.766 6.500 Methionine. . 9 0.314 0.301 0.606 1.424 Cystine. 9 0.227 0.218 0.438 1.030 Phenylalanine . 9 1.129 1.084 2.179 5.121 Tyrosine. . 9 0.588 0.564 1.135 2.667 Valine 9 1.093 1.049 2.109 4.958 Arginine 9 1.293 1.241 2.495 5.865 Histidine 9 0.581 0.558 1.121 2.635 Alanine. 9 0.875 0.840 1.689 3.969 Aspartic acid 9 2.526 2.425 4.875 11.458 Glutamic acid. 9 3.184 3.057 6.145 14.443 Glycine 9 0.815 0.782 1.573 3.697 Proline. 9 0.885 0.850 1.708 4.014 Serine . 9 1.136 1.091 2.192 5.153 ‘insoluble dietary fiber as determined by the neutral detergent fiber method = 12.0 g per 100 g. AH-8-16 (1986) NDB No. 16042 BEANS, PINTO, Cooked, boiled Page 64 Nutrients and units Amount in 100 grams, edible portion Mean Standard error (B) (C) 64.27 0.610 137 574 8.21 0.167 0.52 0.014 25.65 3.02 0.108 1.35 0.031 48 1.077 2.61 0.128 55 1.535 160 9.183 468 20.061 2 0.175 1.08 0.045 0.257 0.014 0.556 0.037 2.1 0.186 0.012 0.091 0.007 0.400 0.018 0.285 0.014 0.155 0.007 172.0 7.341 0 0 2 0.109 Number of samples Amount in edible portion of common measures of food Approximate measure and weight: 1/2 c = 85 g 1 c = 171 g Amount in edible portion of 1 pound of food as purchased Refuse: (A) Proximate: Water. g _ , , kcal Food energy. I kJ Protein (N X6.2 5). g Total lipid (fat). g Carbohydrate, total. g Crude fiber. 1 . g Ash. g Minerals: Calcium. mg Iron. mg Magnesium. mg Phosphorus. mg Potassium. mg Sodium. mg Zinc. mg Copper. mg Manganese. mg Vitamins: Ascorbic acid. mg Thiamin. mg Riboflavin. mg Niacin. mg Pantothenic acid. mg Vitamin B 6 . mg Folacin. meg Vitamin B,-. meg Vitamin A .| Lipids: Fatty acids: Saturated, total. g 4:0 g 6:0 . g 8:0. g 10:0. g 12:0. g 14:0. g 16:0. g 18:0. g Monounsaturated, total. g 16:1 . g 18:1 . g 20 1 . g 22:1 . g Polyunsaturated, total. g 18:2. g 18:3. g 18:4. g 20:4. g 20:5. g 22:5. g 22:6. g Cholesterol. mg Phytosterols. mg Amino acids: Tryptophan. g Threonine. g Isoleucine. g Leucine..,. g Lysine. g Methionine. g Cystine. g Phenylalanine. g Tyrosine. g Valine. g Arginine. g Histidine. g Alanine. g Aspartic acid. g Glutamic acid. g Glycine. g Proline. g Serine. g 0.000 0.106 0.002 0.106 0.106 0.188 0.078 0.109 097 346 363 656 564 124 089 444 231 0.430 0.509 229 344 993 252 321 348 447 (D) 20 20 20 12 20 27 28 28 27 28 20 29 29 28 20 20 20 8 8 8 (E) 54.63 117 488 41 2 . 22 (F) 109.90 235 982 82 4. 47 (G) 291.52 622 2,604 6.98 14.04 37.25 0.44 0.89 2.35 21.80 43.86 116.34 2.56 5.16 13.69 1.15 2.32 6.14 47 95 251 136 273 725 398 800 2,123 1 3 7 0.92 1.85 4 0.218 0.439 1 0.473 0.951 2 1.7 3.5 9 0.158 0.318 0 0.077 0.156 0 0.340 0.684 1 0.242 0.487 1 0.132 0.265 0 146.2 294.1 780 0 0 0 0 0 1 2 3 9 0.093 0.186 0 217 11.86 .90 166 522 413 814 293 703 2 0.494 0.000 0.000 0.000 0.090 0.181 0.481 0.002 0.003 0.009 0.090 0.181 0.481 0.090 0.181 0.481 0.160 0.321 0.853 0.066 0.133 0.354 0.093 0.186 0.494 0 0 0 0.082 0.166 0.440 0.294 0.592 1.569 0.309 0.621 1.647 0.558 1.122 2.976 0.479 0.964 2.558 0.105 0.212 0.562 0.076 0.152 0.404 0.377 0.759 2.014 0.196 0.395 1.048 0.366 0.735 1.950 0.433 0.870 2.309 0.195 0.392 1.039 0.292 0.588 1.560 0.844 1.698 4.504 1.064 2.141 5.679 0.273 0.549 1.456 0.296 0.595 1.579 0.380 0.764 2.028 'insoluble dietary fiber as determined by the neutral detergent fiber method 4.0 g per 100 g. AH-8-16 (1986) NDB No. 16043 BEANS, PINTO, Canned 1 Page 65 Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Mean Standard error Number of samples Approximate measure and weight 1/2 c = 120 g 1 c = 240 g Refuse: 0 (B) (C) (D) (E) (F) (G) 9 78.81 6 94.57 189.14 357.48 kcal 78 93 186 352 kj 325 390 780 1,475 9 4.56 6 5.48 10.95 20.70 9 0.32 5 0.38 0.76 1.43 9 14.56 17.47 34.93 66.02 9 1.26 2 1.51 3.02 5.72 9 1.76 6 2.11 4.22 7.97 mg 37 6 44 89 168 mg 1.61 7 1.93 3.85 7.28 mg 27 0.300 2 32 64 121 mg 92 5.500 2 110 220 415 mg 301 18.095 3 362 723 1,367 mg 416 47.670 3 499 998 1,885 mg 0.69 1 0.83 1.66 3.13 mg 0.140 1 0.168 0.336 0.635 mg 0.229 0.275 0.550 1.039 mg 0.7 4 0.9 1.7 3.3 mg 0.101 6 0.121 0.242 0.458 mg 0.063 8 0.076 0.151 0.286 mg 0.292 6 0.350 0.701 1.325 mg 0.136 0.163 0.326 0.617 mg 0.074 0.089 0.178 0.336 meg 60.2 72.3 144.6 273.3 meg 0 0 0 0 RE 0 0 0 1 IU 1 1 3 5 9 0.066 0.079 0.158 0.299 Nutrients and units (A) Proximate: Food energy Ash. Minerals: Iron Zinc Vitamins: Ascorbic acid Vitamin A ... Lipids: Fatty acids: 4:0. 6 : 0 . 8 : 0 . 10 : 0 . 12 : 0 . 14:0. 16:0 18:0 . 16:1 . 18:1 . 20:1 . 22:1 . ’olyuns 18:2. 18:3. 18:4 20:4 . 20:5 22:5. 22:6 . 9 0.000 0.000 0.000 0.000 9 0.064 0.077 0.154 0.290 9 0.001 0.001 0.002 0.005 9 0.064 0.077 0.154 0.290 9 9 0.064 0.077 0.154 0.290 9 9 9 0.114 0.137 0.274 0.517 9 0.048 0.058 0.115 0.218 9 0.066 0.079 0.158 0.299 Amino acids: Lysine. Methionine. Tyrosine. Valine. Arginine. mg mg 0 0 0 0 9 0.054 0.065 0.130 0.245 9 0.192 0.230 0.461 0.871 9 0.201 0.241 0.482 0.912 9 0.364 0.437 0.874 1.651 9 0.313 0.376 0.751 1.420 9 0.069 0.083 0.166 0.313 9 0.050 0.060 0.120 0.227 9 0.247 0.296 0.593 1.120 9 0.128 0.154 0.307 0.581 9 0.239 0.287 0.574 1.084 9 0.283 0.340 0.679 1.284 9 0.127 0.152 0.305 0.576 9 0.191 0.229 0.458 0.866 9 0.552 0.662 1.325 2.504 9 0.696 0.835 1.670 3.157 9 0.178 0.214 0.427 0.807 9 0.193 0.232 0.463 0.875 9 0.248 0.298 0.595 1.125 'values based on data for solids and liquid. AH-8-16 (1986) NDB No. 16044 BEANS, SMALL WHITE, Raw Phaseolus vulgaris Page 66 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Mean Standard error Number of samples Approximate measure and weight: 1/2 c = 108 g 1 c = 215 g Refuse: 0 (A) (B) (C) (D) (E) (F) (G) Proximate: Water. g 11.71 0.346 15 12.64 25.17 53.10 i kcal 336 363 723 1,526 Food energy. 1 kj 1,408 1,520 3,027 6,386 Protein (N X6.25). g 21.11 0.723 18 22.80 45.38 95.74 Total lipid (fat). g 1.18 0.124 19 1.27 2.53 5.35 Carbohydrate, total. ■■■• g 62.25 67.23 133.85 282.38 Crude fiber. 1 . g 2.70 1 2.92 5.81 12.25 Ash. g 3.75 0.075 15 4.05 8.07 17.02 Minerals: Calcium. .... mg 173 9.073 14 187 373 787 Iron. mg 7.73 0.590 14 8.35 16.62 35.06 Magnesium. mg 183 5.584 12 197 393 828 Phosphorus. .... mg 445 28.283 12 481 958 2,020 Potassium. .... mg 1,542 45.578 14 1,666 3,316 6,996 Sodium. mg 12 2.993 8 13 26 54 Zinc. mg 2.81 0.120 14 3.03 6.03 12.73 Copper. . mg 0.635 0.070 12 0.686 1.365 2.880 Manganese. . mg 1.278 0.032 12 1.380 2.748 5.797 Vitamins: Ascorbic acid. .... mg 0.0 0.0 0.0 0.0 Thiamin. mg 0.743 0.034 15 0.802 1.597 3.370 Riboflavin. . mg 0.207 0.019 15 0.224 0.445 0.939 Niacin. . mg 1.342 0.108 13 1.449 2.885 6.087 Pantothenic acid. mg 0.729 0.017 12 0.787 1.567 3.307 Vitamin B„ mg 0.439 0.013 12 0.474 0.944 1.991 Folacin. . meg 386.1 18.131 12 417.0 830.1 1,751.3 Vitamin B. .. . meg 0 0 0 0 1 RE o 0 0 0 Vitamin A. {IU 0 0 0 0 Lipids: Fatty acids: Saturated, total. . g 0.304 0.328 0.654 1.379 4:0. . 9 6:0. . 9 8:0. 9 10:0. 9 12:0. 9 14:0. . 9 0.001 0.001 0.002 0.005 16:0. 9 0.285 0.308 0.613 1.293 18:0. . 9 0.018 0.019 0.039 0.082 Monounsaturated. total. . 9 0.102 0.110 0.219 0.463 16:1 . . 9 18:1 . 9 0.102 0.110 0.219 0.463 20:1 . 9 22:1 . . 9 Polyunsaturated, total. 9 0.507 0.548 1.090 2.300 18:2. . 9 0.276 0.298 0.593 1.252 18:3. 9 0.231 0.249 0.497 1.048 18:4. 9 20:4. . 9 20:5. . 9 22:5. . 9 22:6. 9 Cholesterol. mg 0 0 0 0 Phytosterols. mg Amino acids: Tryptophan. . 9 0.250 0.270 0.538 1.134 Threonine. 9 0.888 0.959 1.909 4.028 Isoleucine. 9 0.932 1.007 2.004 4.228 Leucine. ■ 9 1.685 1.820 3.623 7.643 Lysine. . 9 1.449 1.565 3.115 6.573 Methionine. 9 0.317 0.342 0.682 1.438 Cystine. 9 0.230 0.248 0.495 1.043 Phenylalanine. 9 1.141 1.232 2.453 5.176 Tyrosine. 9 0.594 0.642 1.277 2.694 Valine. . 9 1.104 1.192 2.374 5.008 Arginine. . 9 1.307 1.412 2.810 5.929 Histidine. g 0.588 0.635 1.264 2.667 Alanine. 9 0.885 0.956 1.903 4.014 Aspartic acid. 9 2.553 2.757 5.489 11.580 Glutamic acid. 9 3.218 3.475 6.919 14.597 Glycine. 9 0.824 0.890 1.772 3.738 Proline. 9 0.895 0.967 1.924 4.060 Serine. . 9 1.148 1.240 2.468 5.207 1 Insoluble dietary fiber as determined by the neutral detergent fiber method = 10.3 g per 100 g. AH-8-16 (1986) NDB No. 16045 BEANS, SMALL WHITE, Cooked, boiled Page 67 Nutrients and units Amount In 100 grams, edible portion Amount In edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Mean Standard error Number of samples Approximate measure and weight: 1/2 c = 90 g 1 c = 179 g Refuse: 0 (A) (B) (C) (D) (E) (F) (G) Proximate: Water. .... g 63.24 0.349 8 56.91 113.19 286.84 i tea/ 142 127 253 642 Food energy . 1 kJ 592 533 1,060 2,686 Protein (N X6.25). g 8.97 0.280 9 8.07 16.05 40.68 Total lipid (fat). .... g 0.64 0.031 9 0.58 1.15 2.91 Carbohydrate, total. .... g 25.81 23.23 46.20 117.07 Crude fiber 1 . .... g 2.40 1 2.16 4.30 10.89 Ash. .... g 1.34 0.047 9 1.21 2.41 6.10 Minerals: Calcium. .... mg 73 4.819 9 66 131 333 Iron. .... mg 2.84 0.154 9 2.56 5.09 12.90 Magnesium. .... mg 68 2.912 8 61 122 309 Phosphorus . .... mg 169 12.584 9 152 302 765 Potassium. .... mg 463 18.280 9 416 828 2,099 Sodium. .... mg 2 0.542 5 2 4 9 Zinc. .... mg 1.09 0.047 9 0.98 1.96 4.96 Copper. .... mg 0.149 0.019 9 0.134 0.267 0.676 Manganese. .... mg 0.510 0.025 9 0.459 0.913 2.313 Vitamins: Ascorbic acid. .... mg 0.0 0.0 0.0 0.0 Thiamin. .... mg 0.236 0.011 9 0.212 0.422 1.070 Riboflavin. .... mg 0.059 0.006 9 0.053 0.106 0.268 Niacin. .... mg 0.272 0.015 9 0.245 0.487 1.234 Pantothenic acid. .... mg 0.251 0.008 8 0.226 0.449 1.139 Vitamin B„ . 0.127 0.007 8 0.114 0.227 0.576 Folacin. 136.9 7.607 8 123.2 245.0 620.9 Vitamin 8. , .... meg 0 0 0 0 1 RE 0 o o o Vitamin A. {iu 0 0 0 0 Lipids: Fatty acids: Saturated, total. .... g 0.166 0.149 0.297 0.753 4:0. .... g 6:0. g 8:0. .... g 10:0. .... g 12:0. .... g 14:0. .... g 0.000 0.000 0.000 0.000 16:0. .... g 0.155 0.140 0.277 0.703 18:0. .... g 0.010 0.009 0.018 0.045 Monounsaturated, total. .... g 0.056 0.050 0.100 0.254 16:1. g 18:1 . .... g 0.056 0.050 0.100 0.254 20:1 . .... g 22:1 . . 9 Polyunsaturated, total. .... g 0.276 0.248 0.494 1.252 18:2. . 9 0.150 0.135 0.269 0.680 18:3. . 9 0.126 0.113 0.226 0.572 18:4. . 9 20:4. .... g 20:5. .... g 22:5. .... g 22:6. - g Cholesterol. .... mg 0 0 0 0 Pnytosterols. .... mg Amino acids: Tryptophan. . 9 0.106 0.095 0.190 0.481 Threonine. . 9 0.377 0.339 0.675 1.710 Isoleucine. 9 0.396 0.356 0.709 1.796 Leucine. 9 0.716 0.644 1.282 3.248 Lysine. 9 0.616 0.554 1.103 2.794 Methomne. . 9 0.135 0.122 0.242 0.612 Cystine. 9 0.098 0.088 0.175 0.445 Phenylalanine. . 9 0.485 0.437 0.868 2.200 Tyrosine. . 9 0.253 0.228 0.453 1.148 Valine. . 9 0.469 0.422 0.840 2.127 Arginine. . 9 0.555 0.500 0.993 2.517 Histidine. .... g 0.250 0.225 0.448 1.134 Alanine. . 9 0.376 0.338 0.673 1.706 Aspartic acid. . 9 1.085 0.977 1.942 4.922 Glutamic acid. 9 1.368 1.231 2.449 6.205 Glycine. . 9 0.350 0.315 0.627 1.588 Proline . . 9 0.380 0.342 0.680 1.724 Serine. . 9 0.488 0.439 0.874 2.214 1 Insoluble dietary fiber as determined by the neutral detergent fiber method = 4.4 g per 100 g. AH-8-16 (1986) NDB No. 16046 BEANS, YELLOW, Raw Phaseolus vulgaris Page 68 Nutrients and units Amount In 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Mean Standard error Number of samples Approximate measure and weight: 1/2 c = 98 g 1 c = 196 g Refuse: 0 (B) (C) (D) (E) (F) (G) - 9 11.10 1 10.88 21.76 50.35 1 kcal 345 338 676 1,566 1 kJ 1,444 1,415 2,830 6,550 - 9 22.00 1 21.56 43.12 99.79 9 2.60 1 2.55 5.10 11.79 9 60.70 59.49 118.97 275.34 9 2.72 2.66 5.33 12.33 ... g 3.60 1 3.53 7.06 16.33 ... mg 166 1 163 325 753 ... mg 7.01 1 6.87 13.74 31.80 mg 222 1 218 435 1,007 ... mg 488 1 478 956 2,214 ... mg 1,042 1 1,021 2,042 4,727 mg 12 12 24 55 mg 2.83 2.77 5.54 12.81 mg 0.639 0.626 1.252 2.899 mg 1.286 1.260 2.521 5.833 mg 0.0 0.0 0.0 0.0 mg 0.690 1 0.676 1.352 3.130 mg 0.330 1 0.323 0.647 1.497 2.430 1 2.381 4.763 11.022 mg 0.734 0.719 1.439 3.329 mg 0.442 0.433 0.866 2.005 meg 388.7 381.0 761.9 1,763.3 meg 0 0 0 0 .RE 1 1 1 1 3 I iu 6 1 5 11 25 9 0.671 0.658 1.315 3.044 (A) Proximate: Water. g Food energy. Protein (N X6.25). g Total lipid (tat). g Carbohydrate, total. g Crude fiber. g Ash. Minerals: Calcium. mg Iron. Magnesium. mg Phosphorus. mg Potassium. mg Sodium. mg Zinc. Copper. mg Manganese. mg Vitamins: Ascorbic acid. mg Thiamin. mg Riboflavin. mg Niacin. mg Pantothenic acid. mg Vitamin B e . mg Folacin. meg Vitamin B 12 . meg Vitamin A. Lipids: Fatty acids: Saturated, total. g 4:0. g 6:0. g 8:0. g 10:0. g 12:0. g 14:0. 16:0. 18:0. Monounsaturated. total. 16:1. 18:1. 20:1. 22:1 . 18:2 . 18:3. 18:4 . 20:4 20:5. 22:5. 22 : 6 . 9 0.002 0.002 0.004 0.009 9 0.629 0.616 1.233 2.853 9 0.040 0.039 0.078 0.181 9 0.226 0.221 0.443 1.025 9 9 0.226 0.221 0.443 1.025 9 9 9 1.118 1.096 2.191 5.071 9 0.609 0.597 1.194 2.762 9 0.510 0.500 1.000 2.313 Cholesterol. mg Phytosterols. mg Amino acids: Tryptophan. g Threonine. g Isoleucine. g Leucine. g Lysine. g Methionine. g Cystine. g Phenylalanine. g Tyrosine. g Valine. g Arginine. g Histidine. g Alanine. g Aspartic acid. g Glutamic acid. g Glycine. g Proline. g Serine. g 0 0.260 0.926 0.972 1.756 1.510 0.331 0.239 1.190 0.620 1.151 1.362 0.612 0.922 2.661 3.355 0.859 0.933 1.197 0 0 0 0.255 0.510 1.179 0.907 1.815 4.200 0.953 1.905 4.409 1.721 3.442 7.965 1.480 2.960 6.849 0.324 0.649 1.501 0.234 0.468 1.084 1.166 2.332 5.398 0.608 1.215 2.812 1.128 2.256 5.221 1.335 2.670 6.178 0.600 1.200 2.776 0.904 1.807 4.182 2.608 5.216 12.070 3.288 6.576 15.218 0.842 1.684 3.896 0.914 1.829 4.232 1.173 2.346 5.430 AH-8-16 (1986) NDB No. 16047 BEANS, YELLOW, Cooked, boiled Page 69 / Nutrients and units Amount In 100 grams, edible portion Amount in edible portion of common measures of food Amount In edible portion of 1 pound of food as purchased Mean Standard error Number of samples Approximate measure and weight 1/2 c = 88 g 1 c = 177 g Refuse 0 (A) (B) (C) (D) (E) (F) (G) Proximate: Water. g 62.98 55.43 111.48 285.70 i kcal 144 126 254 652 Food energy. 1 kJ 601 529 1,064 2,727 Protein (N X6.25). g 9.16 8.06 16.21 41.55 Total lipid (fat). g 1.08 0.95 1.92 4.91 Carbohydrate total g 25.27 22.24 44.73 114.64 Crude tiber. g 1.13 1.00 2.00 5.13 Ash. .... g 1.50 1.32 2.65 6.80 Minerals: Calcium. mg 62 55 110 282 Iron. mg 2.48 2.18 4.39 11.25 Magnesium. .... mg 74 65 131 335 Phosphorus . mg 183 161 324 830 Potassium .... mg 325 286 576 1,476 Sodium. mg 5 4 8 22 Zinc. .... mg 1.06 0.93 1.87 4.80 Copper. .... mg 0.186 0.164 0.329 0.844 Manganese. mg 0.455 0.400 0.805 2.064 Vitamins: Ascorbic acid. mg 1.8 1.6 3.2 8.3 Thiamin. .... mg 0.187 0.165 0.331 0.848 Riboflavin. .... mg 0.103 0.091 0.182 0.467 Niacin. .... mg 0.708 0.623 1.253 3.211 Pantothenic acid. .... mg 0.229 0.202 0.405 1.039 Vitamin B,. .... mg 0.129 0.114 0.228 0.585 Folacin. .... meg 80.9 71.2 143.2 367.1 Vitamin B,, .... meg 0 0 0 0 Vitamin A .RE 0 0 0 1 i iu 2 2 4 9 Lipids: Fatty acids: Saturated, total. . 9 0.279 0.246 0.494 1.266 4:0. . 9 6:0. . 9 8:0. . 9 10:0. . 9 12:0. . 9 14:0. . 9 0.001 0.001 0.002 0.005 16:0. . 9 0.262 0.231 0.464 1.188 18:0. . 9 0.017 0.015 0.030 0.077 Monounsaturated, total. . 9 0.094 0.083 0.166 0.426 16:1 . . 9 18:1 . 9 0.094 0.083 0.166 0.426 20:1 . g 22:1. g Polyunsaturated, total. g 0.466 0.410 0.825 2.114 18:2. . 9 0.253 0.223 0.448 1.148 18:3. . 9 0.212 0.187 0.375 0.962 18:4. . 9 20:4. . 9 20:5. . 9 22:5. . 9 22:6. . 9 Cholesterol. . mg 0 0 0 0 Phytosterols. . mg Amino acids: Tryptophan. . 9 0.108 0.095 0.191 0.490 Threonine. 9 0.386 0.340 0.683 1.751 Isoleucine. .... 9 0.405 0.356 0.717 1.837 Leucine. .... 9 0.732 0.644 1.296 3.320 Lysine. 9 0.629 0.554 1.113 2.853 Methionine. .... 9 0.138 0.121 0.244 0.626 Cystine. . 9 0.100 0.088 0.177 0.454 Phenylalanine. . 9 0.496 0.436 0.878 2.250 Tyrosine. . 9 0.258 0.227 0.457 1.170 Valine. . 9 0.479 0.422 0.848 2.173 Arginine. 9 0.567 0.499 1.004 2.572 Histidine. .... 9 0.255 0.224 0.451 1.157 Alanine. .... 9 0.384 0.338 0.680 1.742 Aspartic acid. . 9 1.108 0.975 1.961 5.026 Glutamic acid. . 9 1.397 1.229 2.473 6.337 Glycine. 9 0.358 0.315 0.634 1.624 Proline. 9 0.388 0.341 0.687 1.760 Serine. 9 0.498 0.438 0.881 2.259 AH-8-16 (1968) NDB No. 16048 BEANS, WHITE, Raw Phaseolus vulgaris Page 70 Nutrients and units Amount In 100 grams, edible portion Amount In edible portion of common, measures of food Amount In edible portion of 1 pound of food as purchased Mean Standard error Number of samples Approximate measure and weight: 1/2 c = 101 g 1 c = 202 g Refuse: 0 (A) (B) (C) (D) (E) 1 / Page 124 Nutrients and units (A) Proximate: Food energy. Ash. Minerals: Iron . Zinc.. Vitamins: Vitamin A... Lipids: Fatty acids: Saturated 4:0 . 6:0 8:0 . 10:0. 12:0. 14:0 . 16:0 . 18:0 . Monojnsaturated. total. g 16:1 . g 18:1 . g 20:1 . g 22:1 . g Polyunsaturated, total. g 18:2. g 18:3. g 18:4. g 20:4. g 20:5. g 22:5. g 22:6 g Cholesterol. mg Phylosterols. mg Amino acids: Tryptophan. g Threonine. g Isoleucine. g Leucine. g Lysine. g Methionine. g Cystine. g Phenylalanine. g Tyrosine. g Valine. g Arginine. g Histidine. g Alanine. g Aspartic acid. g Glutamic acid. g Glycine. g Proline. g Serine. g 077 006 003 0.003 0.205 0.196 0.009 066 239 245 0.483 .474 .076 .078 579 168 292 405 241 303 669 568 250 298 320 Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Mean Standard Number Approximate measure and weight: Refuse: error of samples 1/2 c = 84 g 1 c = 168 g 0 (B) (C) (D) (E) (F) (G) ... g 68.55 0.415 8 57.58 115.16 310.94 i kcal 121 102 204 550 ( kj 507 426 852 2,301 9 6.76 0.243 8 5.68 11.36 30.67 9 0.38 0.031 8 0.32 0.63 1. 70 g 23.25 19.53 39.06 105.47 9 1.10 0.92 1.84 4.97 9 1.06 0.057 8 0.89 1.78 4.82 mg 43 1.514 8 36 72 196 mg 1.11 0.042 8 0.93 1.86 5.01 ... mg 46 2.659 8 38 77 207 ... mg 119 3.728 8 100 201 542 mg 384 15.802 8 322 644 1,740 mg 5 0.573 4 5 9 25 mg 0.90 0.035 8 0.76 1.51 4.09 ... mg 0.269 0.017 8 0.226 0.452 1.220 mg 0.501 0.056 8 0.421 0.842 2.273 ... mg 0.0 0.0 0.0 0.0 mg 0.146 0.010 8 0.123 0.245 0.662 mg 0.059 0.003 8 0.050 0.099 0.268 ... mg 0.781 0.052 8 0.656 1.312 3.543 mg 0.319 0.024 8 0.268 0.536 1.447 mg 0.050 0.002 8 0.042 0.084 0.227 ... meg 110.8 4.636 8 93.0 186.1 502.4 meg 0 0 0 0 .RE 0 0.024 8 0 0 1 ( iu 3 0.239 8 2 4 11 9 0.083 0.070 0.139 0.376 0.065 0.129 0.349 0.005 0.010 0.027 0.003 0.005 0.014 0.003 0.005 0.014 0.172 0.344 0.930 0.165 0.329 0.889 0.008 0.015 0.041 0 0 0 0.055 0.111 0.299 0.201 0.402 1.084 0.206 0.412 1.111 0.406 0.811 2.191 0.398 0.796 2.150 0.064 0.128 0.345 0.066 0.131 0.354 0.486 0.973 2.626 0.141 0.282 0.762 0.245 0.491 1.325 0.340 0.680 1.837 0.202 0.405 1.093 0.255 0.509 1.374 0.562 1.124 3.035 1.317 2.634 7.112 0.210 0.420 1.134 0.250 0.501 1.352 0.269 0.538 1.452 Insoluble dietary fiber as determined by the neutral detergent fiber method 4.7 g per 100 g. AH-8-16 (1986) NDB No. 16102 REFRIED BEANS, Canned Page 125 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Mean Standard error Number of samples Approximate measure and weight 1/2 c = 126 g 1 c = 253 g Refuse: 0 (A) (B) (C) (D) (E) (F) (G) Proximate: Water. g 72.28 0.909 4 91.07 182.86 327.84 i kcal 107 134 270 484 Food energy. i kJ 446 562 1,129 2,023 Protein (N X6.25). g 6.23 0.285 4 7.85 15.77 28.28 Total lipid (fat). .... g 1.07 0.324 5 1.35 2.70 4.84 Carbohydrate, total. .... g 18.50 23.31 46.81 83.92 Crude fiber. g 3.17 0.374 3 4.00 8.03 14.39 Ash. g 1.92 0.023 3 2.42 4.87 8.72 Minerals: Calcium. .... mg 46 4.351 6 59 118 211 Iron. 1.77 0.054 4 2.22 4.47 8.01 Magnesium. .... mg 39 1.462 3 49 99 177 Phosphorus. 84 35.075 3 106 214 383 Potassium. mg 393 10.000 2 495 994 1,783 Sodium. mg 424 28.500 2 534 1,071 1,921 Zinc. 1.37 0.194 4 1.72 3.45 6.19 Copper. mg 0.411 0.012 4 0.518 1.040 1.864 Manganese. mg Vitamins: Ascorbic acid. 6.0 1.000 2 7.6 15.2 27.2 Thiamin. .... mg 0.049 0.010 3 0.062 0.124 0.222 Riboflavin. 0.055 0.005 3 0.069 0.139 0.249 Niacin. 0.485 0.015 3 0.611 1.227 2.200 Pantothenic acid. .... mg Vitamin B 6 .... mg Folacin. Vitamin B. 2 . .... meg Vitamin A i RE 1 IU Lipids: Fatty acids: Saturated, total. g 0.412 0.519 1.042 1.869 4:0. g 6:0. .... g 8:0. g 10:0. g 0.001 0.001 0.003 0.005 12:0. g 0.002 0.003 0.005 0.009 14:0. g 0.013 0.016 0.033 0.059 16:0. g 0.254 0.320 0.643 1.152 18:0. g 0.138 0.174 0.349 0.626 Monounsaturaled, total. g 0.462 0.582 1.169 2.096 16:1. g 0.027 0.034 0.068 0.122 18:1 . .... g 0.423 0.533 1.070 1.919 20:1 . g 0.010 0.013 0.025 0.045 22:1 . .... g Polyunsaturated, total. .... g 0.137 0.173 0.347 0.621 18:2 . .... g 0.116 0.146 0.293 0.526 18:3 . g 0.021 0.026 0.053 0.095 18:4 .... g 20:4. g 20:5. g 22:5. . g 22:6. . 9 Cholesterol. mg Phytosterols. mg Amino acids: T ryptophan. g 0.074 0.093 0.187 0.336 Threonine. g 0.262 0.330 0.663 1.188 Isoleucine. g 0.275 0.347 0.696 1.247 Leucine. g 0.498 0.627 1.260 2.259 Lysine. g 0.428 0.539 1.083 1.941 Methionine. g 0.094 0.118 0.238 0.426 Cystine. ■■■■ g 0.068 0.086 0.172 0.308 Phenylalanine. g 0.337 0.425 0.853 1.529 Tyrosine. g 0.175 0.221 0.443 0.794 Valine. g 0.326 0.411 0.825 1.479 Arginine. g 0.386 0.486 0.977 1.751 Histidine. g 0.173 0.218 0.438 0.785 Alanine. . 9 0.261 0.329 0.660 1.184 Aspartic acid. .9 0.754 0.950 1.908 3.420 Glutamic acid. . 9 0.950 1.197 2.404 4.309 Glycine. .... g 0.243 0.306 0.615 1.102 Proline 9 0.264 0.333 0.668 1.198 Serine. . 9 0.339 0.427 0.858 1.538 AH-8-16 (1986) NDB No. 16103 SIMULATED MEAT PRODUCTS, BACON Page 126 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Mean Standard error Number of samples Approximate measure and weight: 1 strip = 8 g 1 c = 144 g Refuse 0 (A) (B) (C) (D) (E) (F) (G) Proximate: Water. .... g 48.98 4.715 2 3.92 70.52 222.15 i kcal 310 25 446 1,406 Food energy . i kj 1,297 104 1,867 5,882 Protein (N X5.71). .... g 10.68 1.656 2 0.85 15.38 48.44 Total lipid (fat). .... g 29.52 8.470 2 2.36 42.51 133.90 Carbohydrate, total. g 6.33 0.51 9.12 28.72 Crude fiber, 1 . g Ash. .... g 4.50 0.035 2 0.36 6.47 20.39 Minerals: Calcium. mg 23 1.050 2 2 33 104 Iron. .... mg 2.41 0.180 2 0.19 3.47 10.93 Magnesium. mg 19 1.650 2 2 27 85 Phosphorus. .... mg 70 11.700 2 6 101 318 Potassium. .... mg 170 12.000 2 14 245 771 Sodium. mg 1,465 98.000 2 117 2,110 6,645 Zinc. .... mg 0.42 0.135 2 0.03 0.60 1.88 Copper. mg 0.105 0.025 2 0.008 0.151 0.476 Manganese. mg 0.205 0.005 2 0.016 0.295 0.930 Vitamins: Ascorbic acid. .... mg 0.0 0.0 0.0 0.0 Thiamin. .... mg 4.400 0.352 6.336 19.958 Riboflavin. .... mg 0.481 0.062 2 0.038 0.693 2.182 Niacin. mg 7.560 1.480 2 0.605 10.886 34.292 Pantothenic acid. mg 0.113 0.003 2 0.009 0.163 0.513 Vitamin B 6 . .... mg 0.479 0.033 2 0.038 0.690 2.173 Folacin. .... meg 41.5 17.500 2 3.3 59.8 188.2 Vitamin B. ; ,. .... meg 0 0 0 0 i RE 9 0 .350 2 1 13 40 Vitamin A . { IU 88 3.500 2 7 126 397 Lipids: Fatty acids: Saturated, total. .... g 4.622 0.370 6.656 20.965 4:0. .... g 6:0. .... g 8:0. .... g 10:0. g 12:0. g 0.245 0.020 0.353 1.111 14:0. g 0.163 0.013 0.235 0.739 16:0. . g 3.045 0.244 4.385 13.812 18:0. g 1.169 0.094 1.683 5.303 Monounsaturated, total. .... g 7.095 0.568 10.217 32.183 16:1 . g 18:1. g 7.095 0.568 10.217 32.183 20:1. g 22:1 . g Polyunsaturated, total. g 15.441 1.235 22.235 70.040 18:2. g 13.756 1.100 19.809 62.397 18:3. g 1.686 0.135 2.428 7.648 18:4. . g 20:4. g 20:5. . g 22:5. g 22:6. g Cholesterol. . mg 0 0 0 0 Phytosterols. . mg Amino acids: Tryptophan. g 0.161 12 0.013 0.232 0.730 Threonine. g 0.453 18 0.036 0.652 2.055 Isoleucine. . g 0.559 18 0.045 0.805 2.536 Leucine . g 0.914 18 0.073 1.316 4.146 Lysine. . g 0.727 18 0.058 1.047 3.298 Methionine. 9 0.146 17 0.012 0.210 0.662 Cystine. . g 0.176 14 0.014 0.253 0.798 Phenylalanine. g 0.611 17 0.049 0.880 2.771 Tyrosine. g 0.400 17 0.032 0.576 1.814 Valine. g 0.593 18 0.047 0.854 2.690 Arginine. g 0.875 15 0.070 1.260 3.969 Histidine. g 0.299 15 0.024 0.431 1.356 Alanine. g 0.492 14 0.039 0.708 2.232 Aspartic acid. . g 1.330 13 0.106 1.915 6.033 Glutamic acid. . g 2.429 14 0.194 3.498 11.018 Glycine. g 0.473 14 0.038 0.681 2.146 Proline. g 0.643 14 0.051 0.926 2.917 Serine . g 0.626 14 0.050 0.901 2.840 1 Insoluble dietary fiber as determined by the neutral detergent fiber method = 0.7 g per 100 g. AH-8-16 (1986) NDB No. 16104 SIMULATED MEAT PRODUCTS, MEAT EXTENDER Page 127 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Mean Standard error Number of samples Approximate measure and weight 1 oz = 28 g 1 c = 88 g Refuse: 0 (A) (B) (C) (D) (E) (F) (G) Proximate: Water. ■■■• 9 7.48 0.242 16 2.09 6.58 33.93 i kcal 313 88 275 1,420 Food energy . \ kj 1,310 367 1,153 5,941 Protein (N X5.71). 9 38.11 0.405 17 10.67 33.53 172.84 Total lipid (fat). g 2.97 0.230 16 0.83 2.61 13.46 Carbohydrate, total. g 38.32 10.73 33.72 173.83 Crude fiber. g 1.66 0.107 16 0.47 1.46 7.54 Ash. g 13.13 0.487 16 3.68 11.55 59.55 Minerals: Calcium. mg 204 2.250 2 57 179 924 Iron. mg 11.99 1.256 15 3.36 10.55 54.37 Magnesium. .... mg 216 4.910 14 61 190 981 Phosphorus. .... mg Potassium. mg Sodium. .... mg 10 3 8 43 Zinc. mg Copper. mg Manganese. mg Vitamins: Ascorbic acid. .... mg Thiamin. .... mg 0.702 0.054 16 0.197 0.618 3.184 Riboflavin. .... mg 0.891 0.069 16 0.249 0.784 4.042 Niacin. mg 22.021 1.420 16 6.166 19.378 99.887 Pantothenic acid. . mg Vitamin B 6 mg 1.336 0.139 14 0.374 1.176 6.060 Folacin. .... meg Vitamin B 12 .... meg 6.28 0.474 14 1.76 5.53 28.48 i RE 3 0.328 14 1 3 14 \ IU 32 3.280 14 9 28 144 Lipids: Fatty acids Saturated, total. 9 0.424 0.119 0.373 1.923 4:0. 9 6:0. . 9 8:0. . 9 10:0. 9 12:0. 9 14:0. 9 0.008 0.002 0.007 0.036 16:0. . 9 0.312 0.087 0.275 1.415 18:0. 9 0.105 0.029 0.092 0.476 Monounsaturated, total. 9 0.648 0.181 0.570 2.939 16:1 . .... g 0.008 0.002 0.007 0.036 18:1 . . 9 0.642 0.180 0.565 2.912 20:1. 9 22:1. 9 Polyunsaturated, total. 9 1.657 0.464 1.458 7.516 18:2. 9 1.461 0.409 1.286 6.627 18:3. 9 0.196 0.055 0.172 0.889 18:4. 9 20:4. . 9 20:5. . 9 22:5. 9 22:6. 9 Cholesterol. . mg 0 0 0 0 Phytosterols. mg Amino acids: Tryptophan. . 9 0.574 0.161 0.505 2.604 Threonine. . 9 1.615 0.452 1.421 7.326 Isoleucine. g 1.995 0.559 1.756 9.049 Leucine. 9 3.263 0.914 2.871 14.801 Lysine. 9 2.596 0.727 2.284 11.775 Methionine. 9 0.520 0.146 0.458 2.359 Cystine. . 9 0.627 0.176 0.552 2.844 Phenylalanine. . 9 2.182 0.611 1.920 9.898 Tyrosine. . 9 1.428 0.400 1.257 6.477 Valine. . 9 2.115 0.592 1.861 9.594 Arginine. 9 3.123 0.874 2.748 14.166 Histidine. . 9 1.068 0.299 0.940 4.844 Alanine . 9 1.755 0.491 1.544 7.961 Aspartic acid. 9 4.745 1.329 4.176 21.523 Glutamic acid. . 9 8.668 2.427 7.628 39.318 Glycine. 9 1.688 0.473 1.485 7.657 Proline. . 9 2.296 0.643 2.020 10.415 Serine. 9 2.235 0.626 1.967 10.138 AH-8-16 (1986) NDB No. 16106 SIMULATED MEAT PRODUCTS, SAUSAGE Page 128 Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standard Number Approximate measure and weight: Refuse: error of samples 1 link = 25 g 1 patty = 38 g 0 (B) (C) (D) (E) (F) (G) 50.40 0.920 2 12.60 19.15 228.61 256 64 97 1,163 1,072 268 408 4,865 18.53 0.371 2 4.63 7.04 84.05 18.16 1.085 2 4.54 6.90 82.35 9.85 2.46 3.74 44.66 3.07 0.090 2 0.77 1.17 13.93 63 0.150 2 16 24 285 3.72 0.545 2 0.93 1.41 16.85 36 3.750 2 9 14 162 225 31.600 2 56 85 1,018 231 0.000 2 58 88 1,048 888 24.000 2 222 337 4,028 1.46 0.140 2 0.37 0.55 6.62 0.250 0.030 2 0.063 0.095 1.134 0.725 0.025 2 0.181 0.276 3.289 0.0 0.0 0.0 0.0 2.343 0.924 2 0.586 0.890 10.628 0.402 0.049 2 0.101 0.153 1.823 11.195 0.915 2 2.799 4.254 50.781 0.323 0.175 2 0.081 0.123 1.465 0.828 0.000 2 0.207 0.315 3.756 26.0 9.000 2 6 . 5 9.9 117.9 0 0 0 0 64 1 16 24 290 640 1 160 243 2,903 2.926 0.732 1.112 13.272 0.217 0.054 0.082 0.984 0.067 0.017 0.025 0.304 1.856 0.464 0.705 8.419 0.786 0.197 0.299 3.565 4.498 1.125 1.709 20.403 4.498 1.125 1.709 20.403 9.279 2.320 3.526 42.090 8.209 2.052 3.119 37.236 1.070 0.268 0.407 4.854 0 0 0 0 0.279 0.070 0.106 1.266 0.785 0.196 0.298 3.561 0.970 0.243 0.369 4.400 1.587 0.397 0.603 7.199 1.262 0.316 0.480 5.724 0.253 0.063 0.096 1.148 0.305 0.076 0.116 1.383 1.061 0.265 0.403 4.813 0.694 0.174 0.264 3.148 1.029 0.257 0.391 4.668 1.519 0.380 0.577 6.890 0.519 0.130 0.197 2.354 0.853 0.213 0.324 3.869 2.307 0.577 0.877 10.465 4.215 1.054 1.602 19.119 0.821 0.205 0.312 3.724 1.116 0.279 0.424 5.062 1.087 0.272 0.413 4.931 Nutrients and units (A) Proximate: Water. g Food energy.J Protein (N X5.71). g Total lipid (fat). g Carbohydrate, total. g Crude fiber?.. g Ash. g Minerals: Calcium. mg Iron. mg Magnesium. mg Phosphorus. mg Potassium. mg Sodium. mg Zinc. mg Copper. mg Manganese. mg Vitamins: Ascorbic acid. mg Thiamin. mg Riboflavin. mg Niacin. mg Pantothenic acid. mg Vitamin B 6 . mg Folacin. meg Vitamin B 12 . meg Vitamin A. / ^ Lipids: Fatty acids: Saturated, total. g 4:0 g 6:0. g 8:0 . g 10:0. g 12:0. g 14:0. g 16:0. g 18:0 . g Monounsaturated, total. g 16:1 . g 18:1 . g 20:1 . g 22:1 . g Polyunsaturated, total. g 18:2. g 18:3. . g 18:4. g 20:4. g 20:5. g 22:5. g 22:6. g Cholesterol. mg Phytosterols. mg Amino acids: Tryptophan. g Threonine. g Isoleucine. g Leucine. g Lysine. g Methionine. g Cystine. g Phenylalanine. g Tyrosine. g Valine. g Arginine. g Histidine. g Alanine. g Aspartic acid. g Glutamic acid. g Glycine. g Proline. g Serine. g i Insoluble dietary fiber as determined by the neutral detergent fiber method 0.5 g per 100 g. AH-8-16 (1986) NDB No. 16107 SOYBEANS, Raw Glycine max , Page 129 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Mean Standard error Number of samples Approximate measure and weight 1/2 c = 93 g 1 c = 186 g Refuse: 0 (A) (B) (C) (D) (E) (F) (G) Proximate: Water. •••■ g 8.54 0.142 433 7.94 15.88 38.71 i kcal 416 387 774 1,888 Food energy . ( kJ 1,742 1,620 3,240 7,900 Protein (N X5.71). g 36.49 0.205 454 33.94 67.88 165.54 Total lipid (fat). g 19.94 0.183 364 18.54 37.08 90.44 Carbohydrate, total. g 30.16 28.05 56.11 136.82 Crude fiber 1 . g 4.96 0.787 138 4.62 9.23 22.51 Ash. g 4.87 0.092 190 4.53 9.06 22.09 Minerals: Calcium. mg 277 5.268 71 257 515 1,256 Iron. .... mg 15.70 0.741 78 14.60 29.20 71.20 Magnesium. .... mg 280 9.190 49 261 521 1,271 Phosphorus. .... mg 704 11.330 82 654 1,309 3,191 Potassium. mg 1,797 28.702 56 1,671 3,343 8,152 Sodium. mg 2 1.084 5 2 4 10 Zinc. mg 4.89 0.073 60 4.54 9.09 22.16 Copper. mg 1.658 0.029 60 1.542 3.084 7 . 521 Manganese. mg 2.517 0.099 58 2.341 4.682 11.417 Vitamins: 2 Ascorbic acid. mg 6.0 3 5.6 11.2 27.2 Thiamin. .... mg 0.874 0.039 50 0.813 1.626 3.964 Riboflavin. .... mg 0.870 0.196 21 0.809 1.618 3.946 Niacin. mg 1.623 0.303 32 1.509 3.019 7.362 Pantothenic acid. mg 0.793 0.189 6 0.737 1.475 3.597 Vitamin B 6 . .... mg 0.377 0.065 6 0.351 0.701 1.710 Folacm. .... meg 375.1 348.8 697.7 1,701.5 Vitamin B. ; .. .... meg 0 0 0 0 .RE 2 3 2 4 11 ( iu 24 3 22 44 108 Lipids: Fatty acids Saturated, total g 2.884 2.682 5.364 13.082 4:0. .... g 6:0. g 8:0. g 10:0. g 12:0. g 14:0. g 0.055 0.051 0.102 0.249 16:0. g 2.116 1.968 3.936 9.598 18:0. g 0.712 0.662 1.324 3.230 Monounsaturated, total. .... g 4.404 4.096 8.191 19.977 16:1 . .... g 0.055 0.051 0.102 0.249 18:1. g 4.348 4.044 8.087 19.723 20:1 . g 22:1 . g Polyunsaturated, total g 11.255 10.467 20.934 51.053 18:2. g 9.925 9.230 18.461 45.020 18:3. .... g 1.330 1.237 2.474 6.033 18:4 g 20:4. g 20:5. g 22:5. g 22:6. g Cholesterol. .... mg 0 0 0 0 Phytosterols. . mg 161 150 299 730 Amino acids: Tryptophan .g 0.530 61 0.493 0.986 2.404 Threonine. g 1.585 148 1.474 2.948 7.190 Isoleucine. .g 1.770 132 1.646 3.292 8.029 Leucine. . g 2.972 132 2.764 5.528 13.481 Lysine. g 2.429 156 2.259 4.518 11.018 Methionine. g 0.492 162 0.458 0.915 2.232 Cystine. .g 0.588 137 0.547 1.094 2.667 Phenylalanine .g 1.905 132 1.772 3.543 8.641 Tyrosine. .g 1.380 127 1.283 2.567 6.260 Valine g 1.821 132 1.694 3 . 387 8.260 Arginine g 2.831 131 2.633 5.266 12.841 Histidine g 0.984 131 0.915 1.830 4.463 Alanine g 1.719 126 1.599 3.197 7.797 Aspartic acid. g 4.589 126 4.268 8.536 20.816 Glutamic acid. g 7.068 126 6.573 13.146 32.060 Glycine g 1.687 127 1.569 3.138 7.652 Proline. g 2.135 141 1.986 3.971 9.684 Serine. g 2.115 142 1.967 3.934 9.594 2 Insoluble dietary fiber as determined by the neutral detergent fiber method = 12.5 g per 100 g. Alpha-tocopherol = 0.85 mg per 100 g. AH-8-16 (1986) NDB No. 16108 SOYBEANS, Cooked, boiled Page 130 V 7 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion ot common measures of food Amount in edible portion of 1 pound of food as purchased Mean Standard error Number of samples Approximate measure and weight: 1/2 c = 86 g 1 c = 172 g Refuse 0 (A) (B) (C) (D) (E) (F) (G) Proximate: Water. ■ 9 62.55 0.209 69 53.80 107.59 283.74 i kcal 173 149 298 736 ( kJ 725 623 1,247 3,287 Protein (N X5.71). 9 16.64 1 14.31 28.63 75.50 Total lipid (fat). ■■■■ 9 8.97 0.125 69 7.71 15.43 40.69 Carbohydrate, total. 9 9.92 8.53 17.07 45.01 Crude fiber. .... g 2.03 1.75 3.50 9.22 Ash. .... g 1.91 1 1.64 3.29 8.66 Minerals: Calcium. mg 102 88 175 463 Iron. mg 5.14 4.42 8.84 23.32 Magnesium. .... mg 86 74 148 390 Phosphorus. .... mg 245 211 421 1,111 Potassium. mg 515 443 886 2,336 Sodium. mg 1 1 1 4 Zinc. mg 1.15 1 0.99 1.98 5.22 Copper. .... mg 0.407 0.350 0.700 1.846 Manganese. mg 0.824 0.709 1.417 3.738 Vitamins: Ascorbic acid. mg 1.7 1.5 3.0 7.8 Thiamin. mg 0.155 0.004 68 0.133 0.267 0.703 Riboflavin. . mg 0.285 0.245 0.490 1.293 Niacin. . mg 0.399 0.343 0.686 1.810 Pantothenic acid. mg 0.179 0.154 0.308 0.812 Vitamin B 6 . mg 0.234 0.098 5 0.201 0.402 1.061 Foladn. . meg 53.8 2.839 4 46.2 92.5 243.8 Vitamin B, ? . . meg 0 0 0 0 i RE 1 1 2 4 Vitamin A . {iu 9 8 15 40 Lipids: Fatty acids: Saturated, total. 9 1.297 1.115 2.231 5.883 4:0. 9 6:0 . . 9 8:0 . . 9 10:0. . 9 12:0. 9 14:0. 9 0.025 0.022 0.043 0.113 16:0. 9 0.952 0.819 1.637 4.318 18:0. 9 0.320 0.275 0.550 1.452 Monounsaturated, total. 9 1.981 1.704 3.407 8.986 16:1 . 9 0.025 0.022 0.043 0.113 18:1 . . 9 1.956 1.682 3.364 8.872 20:1 . 9 22:1 . . 9 Polyunsaturated, total. 9 5.064 4.355 8.710 22.970 18:2. 9 4.465 3.840 7.680 20.253 18:3. 9 0.598 0.514 1.029 2.713 18 4. 9 20:4. 9 20:5. 9 22:5. 9 22:6. 9 Cholesterol. mg 0 0 0 0 Phytosterols. . mg Amino acids: Tryptophan. 9 0.242 0.208 0.416 1.098 Threonine. 9 0.723 0.622 1.244 3.280 Isoleucine. 9 0.807 0.694 1.388 3.661 Leucine. 9 1.355 1.165 2.331 6.146 Lysine. 9 1.108 0.953 1.906 5.026 Methionine. 9 0.224 0.193 0.385 1.016 Cystine. 9 0.268 0.230 0.461 1.216 Phenylalanine. 9 0.869 0.747 1.495 3.942 Tyrosine. . 9 0.630 0.542 1.084 2.858 Valine. . 9 0.831 0.715 1.429 3.769 Arginine. 9 1.291 1.110 2.221 5.856 Histidine. 9 0.449 0.386 0.772 2.037 Alanine. . 9 0.784 0.674 1.348 3.556 Aspartic acid. 9 2.093 1.800 3.600 9.494 Glutamic acid. 9 3.224 2.773 5.545 14.624 Glycine. 9 0.770 0.662 1.324 3.493 Proline. 9 0.974 0.838 1.675 4.418 Serine. g 0.965 0.830 1.660 4.377 AH-8-16 (1986) NDB No. 16109 SOYBEANS, Roasted Page 131 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Mean Standard error Number of samples Approximate measure and weight: 1/2 c = 86 g 1 c = 172 g Refuse: 0 (A) (B) (C) (D) (E) (F) (G) Proximate: Water. g 1.95 6 1.68 3.35 8.85 ■ kcal 471 405 811 2,138 Food energy. ( kJ 1,972 1,696 3,392 8,946 Protein (N X5.71). g 35.22 3 30.29 60.58 159.75 Total lipid (fat). g 25.40 3 21.84 43.69 115.21 Carbohydrate, total. g 33.56 28.86 57.72 152.21 Crude fiber. g 4.60 2 3.96 7.91 20.87 Ash. .... g 3.88 3 3.33 6.67 17.58 Minerals: Calcium. .... mg 138 1 119 237 626 Iron. .... mg 3.90 1 3.35 6.71 17.69 Magnesium. mg 145 1 125 249 658 Phospho'us. mg 363 1 312 624 1,647 Potassium. .... mg 1,470 1 1,264 2,528 6,668 Sodium. .... mg 163 1 140 280 739 Zinc. .... mg 3.14 1 2.70 5.40 14.24 Copper. mg 0.828 1 0.712 1.424 3.756 Manganese. mg 2.158 1.856 3.712 9.789 Vitamins: Ascorbic acid. mg 2.2 1 1.9 3.8 10.0 Thiamin. .... mg 0.100 1 0.086 0.172 0.454 Riboflavin. .... mg 0.145 1 0.125 0.249 0.658 Niacin. .... mg 1.410 1 1.213 2.425 6.396 Pantothenic acid. mg 0.453 1 0.390 0.779 2.055 Vitamin B,.. .... mg 0.208 1 0.179 0.358 0.943 Folacin. .... meg 211.0 1 181.5 362.9 957.1 Vitamin B.. .... meg 0 0 0 0 .RE 20 1 17 34 91 i IU 200 1 172 344 907 Lipids: Fatty acids: Saturated, total. g 3.674 3.160 6.319 16.665 4:0. .... g 6:0. .... g 8:0. .... g 10:0. g 12:0. g 14:0. g 0.071 0.061 0.122 0.322 16:0. .... g 2.696 2.319 4.637 12.229 18:0. .... g 0.907 0.780 1.560 4.114 Monounsaturated, total. .... g 5.610 4.825 9.649 25.447 16:1 . .... g 0.071 0.061 0.122 0.322 18:1 . .... g 5.539 4.764 9.527 25.125 20:1 . g 22:1 . g Polyunsaturated, total. g 14.339 12.332 24.663 65.042 18:2. g 12.644 10.874 21.748 57.353 18:3. g 1.694 1.457 2.914 7.684 18:4 - g 20:4. g 20:5. .... g 22:5. .... g 22:6. .... g Cholestero'. mg 0 0 0 0 Phylosterols. .... mg Amino acids: T ryptophan. .... g 0.512 0.440 0.881 2.322 Threonine. .... g 1.530 1.316 2.632 6.940 Isoleucine. .... g 1.709 1.470 2.939 7.752 Leucine. ■ ■■■ g 2.868 2.466 4.933 13.009 Lysine. g 2.344 2.016 4.032 10.632 Methionine. .... g 0.475 0.409 0.817 2.155 Cystine. g 0.567 0 . 488 0.975 2.572 Phenylalanine. g 1.838 1.581 3.161 8.337 Tyrosine. .... g 1.332 1.146 2.291 6.042 Valine. g 1.758 1.512 3.024 7.974 Arginine. g 2.732 2.350 4.699 12.392 Histidine. g 0.950 0.817 1.634 4 . 309 Alanine. g 1.659 1.427 2.853 7.525 Aspartic acid. g 4.429 3.809 7.618 20.090 Glutamic acid. g 6.822 5.867 11.734 30.945 Glycine. g 1.628 1.400 2.800 7.385 Proline. g 2.060 1.772 3.543 9.344 Serine. g 2.042 1.756 3.512 9.263 AH-8-16 (1986) NDB NO. 16110 SOYBEANS, Dry-roasted Page 132 Nutrients and units (A) Proximate: Water. g Food energy.| k ^ al Protein (N X5.71). g Total lipid (fat). g Carbohydrate, total. g Crude fiber. g Ash. g Minerals: Calcium. mg Iron. mg Magnesium. mg Phosphorus. mg Potassium. mg Sodium. mg Zinc. mg Copper. mg Manganese. mg Vitamins: Ascorbic acid. mg Thiamin. mg Riboflavin. mg Niacin. mg Pantothenic acid. mg Vitamin B 6 . mg Folacin. meg Vitamin B, 2 . meg Vitamin A . | ^ Lipids: Fatty acids: Saturated, total g 4:0. g 6:0 . g 8:0 . g 10:0 g 12:0 . g 14:0. g 16:0. g 18:0. g Monounsaturated. total. g 16:1 . g 18:1 . g 20:1. g 22:1. g Polyunsaturated, total g 18:2. g 18:3. g 18:4. g 20:4. g 20:5. g 22 5. g 22:6. g Cholesterol. mg Phytosterols. mg Amino acids: Tryptophan. g Threonine. g Isoleucine -. g Leucine. g Lysine. g Methionine. g Cystine. g Phenylalanine. g Tyrosine. g Valine. g Arginine. g Histidine. g Alanine. g Aspartic acid. g Glutamic acid. g Glycine. g Proline. g Senne.:. g Amount In 100 grams, edible portion Amount In edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Mean Standard Number Approximate measure and weight: Refuse: error ot samples 1/2 c = 86 g 1 c = 172 g 0 (B) (C) (D) (E) (F) (G) 0.80 0.173 3 0.69 1.38 3.63 450 387 775 2,043 1,884 1,621 3,241 8,548 39.58 34.04 68.08 179.53 21.62 18.60 37.19 98.09 32.72 28.13 56.27 148.40 5.38 4.63 9.26 24.42 5.28 4.54 9.08 23.95 270 232 465 1,226 3.95 3.40 6.79 17.92 228 196 392 1,034 649 558 1,116 2,942 1,364 1,173 2,347 6,189 2 2 4 10 4.77 4.10 8.20 21.63 1.079 0.928 1.856 4.894 2.184 1.878 3.756 9.907 4.6 3.9 7.8 20.7 0.427 0.367 0.734 1.937 0.755 0.649 1.299 3.425 1.056 0.908 1.816 4.790 0.473 0.407 0.814 2.146 0.225 0.194 0.387 1.021 204.6 9.944 3 175.9 351.8 927.9 0 0 0 0 2 2 4 11 23 20 40 105 3.127 2.689 5.378 14.184 0.060 0.052 0.103 0.272 2.295 1.974 3.947 10.410 0.772 0.664 1.328 3.502 4.776 4.107 8.215 21.664 0.060 0.052 0.103 0.272 4.716 4.056 8.112 21.392 12.207 10.498 20.996 55.371 10.764 9.257 18.514 48.826 1.443 1.241 2.482 6.545 0 0 0 0 0.575 0.495 0.989 2.608 1.719 1.478 2.957 7.797 1.920 1.651 3.302 8.709 3.223 2.772 5.544 14.620 2.634 2.265 4.530 11.948 0.534 0.459 0.918 2.422 0.638 0.549 1.097 2.894 2.066 1.777 3.554 9.371 1.497 1.287 2.575 6.790 1.976 1.699 3.399 8.963 3.071 2.641 5.282 13.930 1.068 0.918 1.837 4.844 1.865 1.604 3.208 8.460 4.977 4.280 8.560 22.576 7.667 6.594 13.187 34.778 1.830 1.574 3.148 8.301 2.315 1.991 3.982 10.501 2.294 1.973 3.946 10.406 AH-8-16 (.1986) NDB No. 16111 SOYBEAN PRODUCTS, MISO Page 133 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Mean Standard error Number of samples Approximate measure and weight: 1/2 c = 138 g 1 c = 275 g Refuse 0 (A) (B) (C) (D) (E) (F) (G) Proximate: Water. g 41.45 2.659 18 57.19 113.97 187.99 i kcal 206 284 565 933 Food energy . ( kj 860 1,187 2,366 3,902 Protein (N X5.71). g 11.81 8 16.30 32.47 53.56 Total lipid (fat). g 6.07 8 8.38 16.70 27.54 Carbohydrate, total. ... g 27.96 38.59 76.90 126.84 Crude fiber. 1 . g 2.47 6 3.41 6.79 11.19 Ash. .... g 12.71 3 17.54 34.96 57.66 Minerals: Calcium. mg 66 3 92 183 301 Iron. .... mg 2.74 3 3.78 7.52 12.41 Magnesium. .... mg 42 9.250 6 58 116 191 Phosphorus . .... mg 153 3 211 420 692 Potassium. mg 164 21.490 10 226 451 744 Sodium. mg 3,647 363.240 10 5,032 10,028 16,541 Zinc. mg 3.32 4 4.58 9.13 15.05 Copper. mg 0.437 4 0.603 1.202 1.982 Manganese. mg 0.859 4 1.185 2.362 3.896 Vitamins: Ascorbic acid. mg 0.0 1 0.0 0.0 0.0 Thiamin. mg 0.097 2 0.134 0.267 0.440 Riboflavin. .... mg 0.250 2 0.345 0.688 1.134 Niacin. .... mg 0.860 2 1.187 2.365 3.901 Pantothenic acid. .... mg 0.258 1 0.356 0.710 1.170 Vitamin B 6 .... mg 0.215 1 0.297 0.591 0.975 Folacin. .... meg 33.0 1 45.5 90.8 149.7 Vitamin B. ; , . .... meg 0.21 0.29 0.57 0.94 i At 9 2 12 24 40 Vitamin A. U 87 2 120 240 396 Lipids: Fatty acids: Saturated, total. .... g 0.878 1.212 2.415 3.983 4:0. g 6:0. .... g 8:0. .... g 10:0. g 12:0. .... g 14:0. .... g 0.017 0.023 0.047 0.077 16:0. .... g 0.644 0.889 1.771 2.921 18:0. .... g 0.217 0.299 0.597 0.984 Monounsaturated. total. .... g 1.341 1.851 3.688 6.083 16:1 . .... g 0.017 0.023 0.047 0.077 18:1 . g 1.324 1.827 3.641 6.006 20:1 . g 22:1 . g Polyunsaturated, total. g 3.428 4.731 9.427 15.549 18:2. - g 3.023 4.172 8.313 13.712 18:3. g 0.405 0.559 1.114 1.837 18:4 g 20:4. g 20:5. .... g 22:5. .... g 22:6. .... g Cholesterol. ... mg 0 0 0 0 Phytosterols. mg Amino acids: Tryptophan . . .... g 0.143 17 0.197 0.393 0.649 Threonine. .... g 0.639 17 0.882 1.757 2.899 Isoleucine. .... g 0.811 17 1.119 2.230 3.679 Leucine. g 1.129 17 1.558 3.105 5.121 Lysine. g 0.660 17 0.911 1.815 2.994 Methionine g 0.149 18 0.206 0.410 0.676 Cystine. g 0.095 14 0.131 0.261 0.431 Phenylalanine. g 0.596 17 0.822 1.639 2.703 Tyrosine. g 0.362 17 0.500 0.996 1.642 Valine. g 0.742 17 1.024 2.041 3.366 Arginine. g 0.747 17 1.031 2.054 3.388 Histidine g 0.329 17 0.454 0.905 1.492 Alanine... 9 0.569 14 0.785 1.565 2.581 Aspartic acid. g 1.311 17 1.809 3.605 5.947 Glutamic acid. g 2.101 18 2.899 5.778 9.530 Glycine. 9 0.546 17 0.753 1.502 2.477 Pro'ine. 9 0.736 17 1.016 2.024 3.338 Serine. 9 0.740 17 1.021 2.035 3.357 1 Insoluble dietary fiber as determined by the neutral detergent fiber method = 2.8 g per 100 g. AH-8-16 (1986) NDB No. 16112 SOYBEAN PRODUCTS, NATTO Page 134 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Mean Standard Number Approximate measure and weight: Refuse: error of samples 1/2 c = 88 g 1 c = 175 g 0 (B) (C) (D) (E) (F) (6) 55.02 3 48.42 96.29 249.59 212 187 371 962 887 781 1,552 4,023 17.72 1 15.60 31.02 80.39 11.00 1 9.68 19.25 49.90 14.35 12.63 25.12 65.11 1.60 1 1.41 2.80 7.26 1.90 1.67 3.33 8.62 217 1 191 380 984 8.60 1 7.57 15.05 39.01 115 2 101 201 521 174 1 153 305 789 729 1 642 1,276 3,309 7 1 6 12 30 3.03 1 2.67 5.30 13.74 0.667 1 0.587 1.167 3.026 1.528 1 1.345 2.674 6.931 13.0 1 11.4 22.8 59.0 0.160 1 0.141 0.280 0.726 0.190 1 0.167 0.333 0.862 0.000 1 0.000 0.000 0.000 0 1 0 0 0 0 1 0 0 0 1.591 1.400 2.784 7.217 0.031 0.027 0.054 0.141 1.168 1.028 2.044 5.298 0.393 0.346 0.688 1.783 2.430 2.138 4.253 11.022 0.031 0.027 0.054 0.141 2.399 2.111 4.198 10.882 6.210 5.465 10.868 28.169 5.476 4.819 9.583 24.839 0.734 0.646 1.285 3.329 0 0 0 0 0.223 3 0.196 0.390 1.012 0.813 3 0.715 1.423 3.688 0.931 3 0.819 1.629 4.223 1.509 3 1.328 2.641 6.845 1.145 3 1.008 2.004 5.194 0.208 3 0.183 0.364 0.943 0.220 3 0.194 0.385 0.998 0.941 3 0.828 1.647 4.266 0.556 3 0.489 0.973 2.522 1.018 3 0.896 1.782 4.618 0.909 3 0.800 1.591 4.123 0.512 3 0.451 0.896 2.322 0.798 3 0.702 1.397 3.620 1.956 3 1.721 3.423 8.872 3.337 3 2.937 5.840 15.137 0.646 3 0.568 1.131 2.930 1.403 3 1.235 2.455 6 . 364 1.121 3 0.986 1.962 5.085 (A) Proximate: Water. g Food energy. .| ^ a ‘ Protein (N X5.71). g Total lipid (fat). g Carbohydrate, total. g Crude fiber. g Ash. g Minerals: Calcium. mg Iron. mg Magnesium. mg Phosphorus. mg Potassium. mg Sodium. mg Zinc. mg Copper . mg Manganese. mg Vitamins: Ascorbic acid. mg Thiamin. mg Riboflavin. mg Niacin. mg Pantothenic acid. mg Vitamin B 6 . mg Folacin. meg Vitamin B 12 . meg Vitamin A.J Lipids: Fatty acids: Saturated, total. g 4:0. g 6:0. g 8:0. g 10:0. g 12:0. g 14:0. g 16:0 . g 18:0 . . g Monounsaturated, total. g 16:1. g 18 1 . . g 20:1 . g 22:1. g Polyunsaturated, total. g 18:2. ... g 18:3. g 18:4 g 20:4 g 20:5. g 22:5. g 22:6. g Cholesterol. mg Phytosterols. mg Amino acids: Tryptophan. g Threonine. g Isoleucine. g Leucine. g Lysine. g Methionine. g Cystine. g Phenylalanine. g Tyrosine. g Valine. g Arginine. g Histidine. g Alanine. g Aspartic acid. g Glutamic acid. g Glycine. g Proline. g Serine. g AH-8-16 (1986) NDB No. 16113 SOYBEAN PRODUCTS, TEMPEH Page 135 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Mean Standard error Number of samples Approximate measure and weight: 1/2 c = 83 g 1 c = 166 g Refuse: 0 (A) (B) (C) (D) (E) (F) (G) Proximate: Water. g 54.95 2.980 3 45.61 91.21 249.24 i kcal 199 165 331 904 Food energy ( kj 834 692 1,384 3,782 Protein (N X5.71). .... g 18.95 2.246 3 15.73 31.45 85.95 Total lipid (fat). g 7.68 2.475 2 6.37 12.74 34.81 Carbohydrate, total. g 17.03 14.13 28.27 77.25 Crude fiber . g 2.99 1 2.48 4.96 13.55 Ash .... . g 1.40 1 1.16 2.32 6.35 Minerals: Calcium. mg 93 1 77 154 422 Iron. mg 2.26 1 1.88 3.75 10.25 Magnesium. mg 70 1 58 117 318 Phosphorus . .... mg 206 1 171 342 935 Potassium. mg 367 1 305 609 1,665 Sodium. .... mg 6 4.450 2 5 10 28 Zinc. mg 1.81 1 1.50 3.00 8.21 Copper .... mg 0.670 1 0.556 1.112 3.039 Manganese mg 1.430 1 1.187 2.374 6.486 Vitamins: Ascorbic acid. mg 0.0 0.0 0.0 0.0 Thiamin. mg 0.131 1 0.109 0.217 0.594 Riboflavin . mg 0.111 1 0.092 0.184 0.503 Niacin. mg 4.630 1 3.843 7.686 21.002 Pantothenic acid. mg 0.355 1 0.295 0.589 1.610 Vitamin B b mg 0.299 1 0.248 0.496 1.356 Folacin. .... meg 52.0 1 43.2 86.3 235.9 Vitamin B. ? . meg 0.84 0.70 1.39 3.80 i RE 69 1 57 114 311 Vitamin A. { iu 686 1 569 1,139 3,112 Lipids: Fatty acids: Saturated, total. g 1.110 0.921 1.843 5.035 4:0. g 6:0. g 8:0. g 10:0. g 12:0. g 14:0. g 0.021 0.017 0.035 0.095 16:0. g 0.815 0.676 1.353 3.697 18:0. g 0.274 0.227 0.455 1.243 Monounsaturated, total. g 1.695 1.407 2.814 7.689 16:1 . g 0.021 0.017 0.035 0.095 18:1 . g 1.674 1.389 2.779 7.593 20:1 . g 22:1 . g Polyunsaturated, total. g 4.333 3.596 7.193 19.654 18:2. g 3.821 3.171 6.343 17.332 18:3. g 0.512 0.425 0.850 2.322 18:4. g 20:4. g 20:5. g 22:5. g 22:6. g Cholesterol. . mg 0 0 0 0 Phytosterols. mg Amino acids: Tryptophan. g 0.282 15 0.234 0.468 1.279 Threonine . g 0.770 15 0.639 1.278 3.493 Isoleucine. g 1.002 15 0.832 1.663 4 .545 Leucine. . 9 1.636 15 1.358 2.716 7.421 Lysine. . 9 1.125 15 0.934 1.868 5.103 Methionine . 9 0.265 15 0.220 0.440 1. 202 Cystine. g 0.319 15 0.265 0.530 1.447 Phenylalanine. 9 1.012 15 0.840 1.680 4 . 590 Tyrosine 9 0.733 15 0.608 1.217 3.325 Valine. 9 0.979 15 0.813 1.625 4.441 Arginine. 9 1.317 15 1.093 2.186 5.974 Histidine. 9 0.498 15 0.413 0.827 2.259 Alanine 9 0.929 15 0.771 1.542 4 .214 Aspartic acid. 9 2.246 15 1.864 3.728 10.188 Glutamic acid. 9 3.404 15 2.825 5.651 15.441 Glycine. . 9 0.833 15 0.691 1.383 3.778 P'Oline. 9 0.989 15 0.821 1.642 4.486 Serine. 9 1.118 15 0.928 1.856 5.071 AH-8-16 (1986) NDB No. 16114 SOY FLOUR, Full-fat, raw Page 136 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Mean Standard error Number of samples Approximate measure and weight: 1/2 c stirred 1 c stirred = 42 g = 85 g Refuse: 0 (A) (B) (C) (D) (E) (F) (G) Proximate: Water. g 5.16 5 2.17 4.38 23.38 1 kcal Food energy . ( kJ Protein (NX ) 2 .. g Total lipid (fat). g 20.65 2 8.67 17.55 93.67 Carbohydrate, total 2 . g Crude fiber. g 4.72 2 1.98 4.01 21.39 Ash. g 4.46 1 1.87 3.79 20.23 Minerals: Calcium. mg 206 4 87 175 936 Iron. .... mg 6.37 3 2.68 5.42 28.91 Magnesium. mg 429 2 180 364 1,944 Phosphorus . mg 494 1 207 420 2,241 Potassium. mg 2,515 2 1,056 2,138 11,408 Sodium. mg 13 2 5 11 59 Zinc. mg 3.92 2 1.65 3.33 17.78 Copper. .... mg 2.920 2 1.226 2.482 13.245 Manganese. mg 2.275 2 0.956 1.934 10.319 Vitamins: Ascorbic acid. mg 0.0 0.0 0.0 0.0 Thiamin. mg 0.581 2 0.244 0.494 2.635 Riboflavin. .... mg 1.160 2 0.487 0.986 5.262 Niacin. . mg 4.320 2 1.814 3.672 19.596 Pantothenic acid. mg 1.590 1 0.668 1.352 7.212 Vitamin B 6 . mg 0.461 1 0.194 0.392 2.091 Folacin. meg 345.0 1 144.9 293.3 1,564.9 Vitamin B 12 . 0 0 0 0 , RE 12 1 5 10 54 Vitamin A. {iu 120 1 50 102 544 Lipids: Fatty acids: Saturated, total. g 2.987 1.255 2.539 13.549 4:0. g 6:0. g 8:0. . 9 10:0. 9 12:0. 9 14:0. . 9 0.057 0.024 0.048 0.259 16:0. 9 2.192 0.921 1.863 9.943 18:0. 9 0.737 0.310 0.626 3.343 Monounsaturated, total. 9 4.561 1.916 3.877 20.689 16:1 . 9 0.057 0.024 0.048 0.259 18:1 . . 9 4.504 1.892 3.828 20.430 20:1 . 9 22:1. 9 Polyunsaturated, total. . 9 11.657 4.896 9.908 52.876 18:2. 9 10.280 4.318 8.738 46.630 18:3. 9 1.378 0.579 1.171 6.251 18:4. 9 20:4. . 9 20:5. 9 22:5. 9 22:6. . 9 Cholesterol. . mg 0 0 0 0 Phytosterols. . mg Amino acids: Tryptophan. . 9 0.502 0.211 0.427 2.277 Threonine. 9 1.500 0.630 1.275 6.804 Isoleucine. 9 1.675 0.704 1.424 7.598 Leucine. . 9 2.812 1.181 2.390 12.755 Lysine. . 9 2.298 0.965 1.953 10.424 Methionine. 9 0.466 0.196 0.396 2.114 Cystine. 9 0.556 0.234 0.473 2.522 Phenylalanine. 9 1.802 0.757 1.532 8.174 Tyrosine. . 9 1.306 0.549 1.110 5.924 Valine. 9 1.724 0.724 1.465 7.820 Arginine. . 9 2.679 1.125 2.277 12.152 Histidine. 9 0.931 0.391 0.791 4.223 Alanine. 9 1.627 0.683 1.383 7.380 Aspartic acid. . 9 4.342 1.824 3.691 19.695 Glutamic acid. . 9 6.689 2.809 5.686 30.341 Glycine. 9 1.597 0.671 1.357 7.244 Proline. . 9 2.020 0.848 1.717 9.163 Serine. . 9 2.002 0.841 1.702 9.081 1 Product may be fortified for child nutrition programs. See Notes on Legumes and Legume Products, page 5. 2 The value for protein depends on the nitrogen-to-protein conversion factor used. If 5.71 (the specific factor traditionally used in food composition tables), per 100 g: protein = 34.54 g, carbohydrate = 35.20 g and energy = 436 kcal or 1,824 kJ. If 6.25 (the factor commonly used by industry and in Federal government regulations based on AOAC methods (ji, ^)), per 100 g: protein = 37.80 g, carbohydrate = 31.93 g and energy = 433 kcal or 1,816 kJ. AH-8-16 (1986) NDB No. 16115 Page 137 SOY FLOUR, Full-fat, roasted 1 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion ot common measures of food Amount in edible portion of 1 pound of food as purchased .. Standard Number Mean error of samples Approximate measure and weight 1/2 c stirred 1 c stirred = 42 g = 85 g Refuse: 0 (A) (B) (C) (D) (E) (F) (G) Proximate: Water. . g 3.81 0.128 58 1.60 3.24 17.28 Food energy 2 . 1 kcal ( kJ Protein (N X ) 2 . . . 9 Total lipid (fat) . . 9 21.86 0.221 31 9.18 18.58 99.17 Carbohydrate, total. 2 . . 9 Crude fiber. . 9 2.23 0.220 8 0.93 1.89 10.10 Ash . Minerals: . 9 5.86 0.233 16 2.46 4.98 26.60 Calcium . mg 188 79 160 854 Iron . . mg 5.82 2.44 4.94 26.39 Magnesium . . mg 369 155 314 1,676 Phosphorus . . mg 476 200 405 2,159 . mg 2,041 857 1,734 9,256 Sodium . . mg 12 5 11 56 Zinc . . mg 3.58 1 .50 3.04 16.23 Copper . . mg 2.221 0.933 1.888 10.074 Manganese . Vitamins: . mg 2.077 0.872 1.765 9.421 Ascorbic acid . . mg 0.0 0.0 0.0 0.0 Thiamin . . mg 0.412 0.173 0.350 1.869 Riboflavin . . mg 0.941 0.395 0.800 4.268 Niacin . . mg 3.286 1.380 2.793 14.905 Pantothenic acid . . mg 1.209 0.508 1.028 5.484 Vitamin B 6 . mg 0.351 0.147 0.298 1.592 Folacm . . meg 227.4 95.5 193.3 1,031.6 Vitamin B... meg 0 0 0 0 Vitamin A . .RE \iu 11 110 5 46 9 93 50 497 Lipids: Fatty acids: Saturated, total. 9 3.162 1.328 2.688 14.343 4:0. g 6:0. g 8:0. g 10:0. g 12:0. g 14:0. . 9 0 , .061 0 , .026 0 . .052 0 . .277 16:0. . 9 2 , .320 0. .974 1 . . 972 10. .524 18:0. 9 0 , , 780 0 , .328 0 .663 3 . .538 Monounsaturated, total. . 9 4. ,829 2 . .028 4 . .105 21, .904 16:1. . 9 0 , . 061 0 , .026 0 . .052 0 . . 277 18:1 . . 9 4 . .768 2. .003 4 , . 053 21, .628 20:1 . . 9 22:1 . . 9 Polyunsaturated, total. . 9 12 , . 341 5 , .183 10, . 490 55 , .979 18:2. . 9 10. . 883 4 , . 571 9 . .251 49 , .365 18:3. . 9 1. .458 0 , .612 1, .239 6 , .613 18:4 . 9 20:4. . 9 20:5. 9 22:5. 9 22:6. . 9 Cho.este'ol. . mg 0 0 0 0 Phytosterols. . mg Amino acids: T ryptophan. 9 0. .506 0 . .213 0 . .430 2. .295 Threonine. g 1, .511 0. .635 1. .284 6 . ,854 Isoleucine. 9 1. .688 0. ,709 1, .435 7 . .657 Leucine 9 2. ,834 1. . 190 2. . 409 12 . . 855 Lysine. 9 2 , .316 0 , .973 1 . .969 10. .505 Methionine. . 9 0. . 469 0. . 197 0 . . 399 2. , 127 Cystine. . 9 0 . .561 0. .236 0 , .477 2 . .545 Phenylalanine. . 9 1 . ,816 0. .763 1 . .544 8 . , 237 Tyrosine. . 9 1 . .316 0. .553 1 . .119 5 . .969 Valine. . 9 1 . ,737 0. .730 1 . , 476 7. ,879 Arginine. . 9 2. .700 1 . .134 2 , .295 12. .247 Histidine. . 9 0. ,938 0. . 394 0 . .797 4 . , 255 Alanine. g 1. .639 0 . .688 1 , . 393 7 . ,435 Aspartic acid. 9 4 . .375 1. ,838 3. .719 19. .845 Glutamic acid. 9 6 , .740 2 . .831 5. ,729 30. , 573 Glycine. 9 1. .609 0. ,676 1 . , 368 7. , 298 Prolme. 9 2. .035 0 . .855 1 . .730 9 . , 231 Serine. 9 2 . ,017 0 . .847 1 . ,714 9. , 149 Product may be fortified for child nutrition programs. See Notes on Legumes and Legume Products, page 5. The value for protein depends on the nitrogen-to-protein conversion factor used. If 5.71 (the specific factor traditionally used in food composition tables), per 100 g: protein = 34.80 g, carbohydrate = 33.67 g and energy = 441 kcal or 1,844 kJ. If 6.25 (the factor commonly used by industry and in Federal government regulations based on AOAC methods (£, _5)), per 100 g: protein = 38.09 g, carbohydrate = 30.38 g and energy = 439 kcal or 1,836 kJ. AH-8-16 (1986) NDB No. 16116 SOY FLOUR, Defatted 1 Page 138 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Mean Standard error Number of samples Approximate measure and weight: 1/2 c stirred 1 c stirred = 50 g = 100 g Refuse: 0 (A) Proximate: Water. g _ . 2 i tea/ Food energy.{ kJ Protein (NX ) 2 . g Total lipid (fat). g Carbohydrate, total 2 .. g Crude liber. g Ash. g Minerals: Calcium. mg Iron. mg Magnesium. mg Phosphorus. mg Potassium. mg Sodium. mg Zinc. mg Copper. mg Manganese. mg Vitamins: Ascorbic acid. mg Thiamin. mg Riboflavin. mg Niacin. mg Pantothenic acid mg Vitamin B 6 . mg Folacin. meg Vitamin B, 2 . meg Vitamin A | Lipids: Fatty acids: Saturated, total. g 4:0 6:0 8:0 . 10:0 12:0 14:0 , 16:0 18:0 . . 9 . 9 . 9 . 9 . 9 . 9 . 9 . 9 Monounsaturated, total. g 16:1 . g 18 1 . g 20:1. g 22:1. g Polyunsaturated, total. g 18:2. 18:3 . 18:4. 20:4. 20:5. 22:5. 22:6. . 9 . 9 . 9 . 9 . 9 . 9 . 9 Cholesterol. mg Phytosterols mg Amino acids: Tryptophan. g Threonine. g Isoleucine. g Leucine. g Lysine . . g Methionine. g Cystine. g Phenylalanine. g Tyrosine. g Valine. g Arginine. g Histidine. g Alanine. g Aspartic acid g Glutamic acid. g Glycine. g Proline. g Serine . g (B) 7.25 1.22 4.27 6.15 (C) (D) 241 9 , 290 674 2,384 20 2 , 4 . 3. 0 305 0 4 40 24 46 065 018 0.0 0.698 0.253 2.612 1.995 574 4 0.136 003 100 034 208 003 206 0.533 0.470 0.063 683 042 281 828 129 634 757 453 778 346 647 268 215 911 106 174 750 725 27.984 0.781 32.952 243.884 2.319 215 105 084 6 2 17 13 13 11 13 13 14 14 13 (E) 3.63 (F) 7.25 (G) 32.89 0.61 1.22 5.53 2.14 4.27 19.37 3.08 6.15 27.90 20 241 1,092 4.62 9.24 41.91 45 290 1,316 137 674 3,056 92 2,384 10,815 10 20 89 1.23 2.46 11.15 2.033 4.065 18.439 1.509 3.018 13.690 0.0 0.0 0.0 0.349 0.698 3.166 0.127 0.253 1.148 1.306 2.612 11.848 0.998 1.995 9.049 0.287 0.574 2.604 52.7 305.4 1,385.4 0 0 0 2 4 18 20 40 181 0.068 0.136 0.617 0.002 0.003 0.014 0.050 0.100 0.454 0.017 0.034 0.154 0.104 0.208 0.943 0.002 0.003 0.014 0.103 0.206 0.934 0.267 0.533 2.418 0.235 0.470 2.132 0.032 0.063 0.286 0 0 0 0.342 0.683 3.098 1.021 2.042 9.263 1.141 2.281 10.347 1.914 3.828 17.364 1.565 3.129 14.193 0.317 0.634 2.876 0.379 0.757 3.434 1.227 2.453 11.127 0.889 1.778 8.065 1.173 2.346 10.641 1.824 3.647 16.543 0.634 1.268 5.752 1.108 2.215 10.047 2.956 5.911 26.812 4.553 9.106 41.305 1.087 2.174 9.861 1. 375 2.750 12.474 1.363 2.725 12.361 on Legumes and Legume Products, page 5. on factor used. If 5.71 (the specific factor 47.01 g. carbohydrate = 38.37 g and energy = 329 in Federal government regulations based on AOAC g and energy = 327 kcal or 1,368 kJ. kcal or 1,379 kJ. AH-8-16 (1986) NDB No. 16117 Page 139 SOY FLOUR, Low-fat 1 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Mean Standard error Number of samples Approximate measure and weight: 1/2 c stirred 1 c stirred = 44 g = 88 g Refuse: 0 (A) (B) (C) (D)