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Food Science Sourcebook

Second Edition

Part 2

Food Composition, Properties,


and General Data

HERBERT W. OCKERMAN, Ph.D.


Professor of Animal Science
The Ohio State University
and
The Ohio Agricultural Research
and Development Center
Columbus, Ohio

An AVI Book
Published by Van Nostrand Reinhold
New York

Dedicated to Frances

An AVI Book
(AVI is an imprint of Van Nostrand Reinhold)
Copyright 1991 by Van Nostrand Reinhold
Library of Congress Catalog Card Number 90-21740
ISBN 0-442-23388-4
All rights reserved. No part of this work covered by the
copyright hereon may be reproduced or used in any form or
by any meansgraphic, electronic, or mechanical, including
photocopying, recording, taping, or information storage and
retrieval systemswithout written permission of the
publisher.
Manufactured in the United States of America
Published by Van Nostrand Reinhold
115 Fifth Avenue
New York, New York 10003
Chapman and Hall
2-6 Boundary Row
London, SE1 8HN
Thomas Nelson Australia
102 Dodds Street
South Melbourne 3205
Victoria, Australia
Nelson Canada
1120 Birchmount Road
Scarborough, Ontario M1K 5G4, Canada
16

15 14

13

12

11 10 9 8 7 6 5 4 3 2 1

Library of Congress Cataloging-in-Publication Data


Ockerman, Herbert W.
Food science sourcebook/Herbert W. Ockerman.2nd ed.
p. cm.
Rev. ed. of: Source book for food scientists. 1978.
"An AVI book."
ISBN 0-442-23388-4
1. FoodDictionaries.
2. FoodCompositionTables.
I. Ockerman, Herbert W. Sourcebook for food scientists.
II. Title.
TX349.03 1991
90-21740
664'.003dc20
CIP

Preface to second edition,


titled Food Science Sourcebook
It was realized, even prior to the printing of the first edition, that a book of this magnitude would
never be complete and that at some point a line must be drawn and data currently available must be
organized. This was done to get the first edition into print. However, prior to its printing, revisions
and new data were becoming available for inclusion in the second edition (now titled Food Science
Sourcebook), which includes most of the information in the first edition plus twelve additional years of
collecting data.
The author wants to thank the many readers, colleagues, and students who have made suggestions
on how the manuscript could become more useful. Most of the suggestions have been incorporated
into this edition. Like the first edition, the second edition is certainly also not complete, and the
author would certainly appreciate communications from readers and colleagues for suggestions and
recommendations on how additional editions might be improved.
HERBERT W. OCKERMAN
Columbus, Ohio

ill

Preface to first edition,


titled Source Book for Food Scientists
The Source Book for Food Scientists materialized as the result of accumulating current data and
relevant facts in the field of food science and technology. Since reference sources are often scattered,
there has been a need for a one-volume data book of this type. A number of my colleagues have urged
me to make my data bank available to others, hence this volume.
Such a book could be organized as follows: a dictionary interpretation of terms used in food science
and technology; tabular material giving detailed information on food composition and properties;
chemical formulas and structures; uses of foodstuffs; harvesting; slaughtering and related information
concerning the meat industry..., in fact, almost any and every type of subject one might encounter
dealing with food.
I have organized the material in two parts. Part 1 covers what I call my "personal dictionary" of
pertinent information. Part 2 contains the tabular and general information that broadens the base of
Part 1 with factual data.
I have found it invaluable. My earnest desire, now that the material is to be published, is that it will
equally serve other food scientists and technologists working in various capacities in industry,
government, and the academic community.
I wish to acknowledge the encouragement given me by Dr. Donald K. Tressler, President, AVI
Publishing Company, and to express my appreciation for his belief and support in this project.
It is also a special pleasure for me to acknowledge the editorial assistance provided by Mrs. Lucy
Long, Senior Editor at AVI, and to Mr. Gessner Hawley, Editor of the Condensed Chemical
Dictionary and Co-editor of the Encyclopedia of Chemistry. It was their collaboration and assistance
that transformed a very rough draft into a publishable manuscript. However, errors of omission or
commission are mine alone to bear.
I would also like to thank the scores of publishers and authors who have granted me permission to
reprint their copyrighted materials. Thanks are also extended to the many authors and contributors
to government publications for information obtained from those sources. Specific acknowledgement is
noted for each source as it appears in this book.
I also wish to extend grateful thanks to my wife, Frances, for her assistance in typing and
proofreading. Her patience and help contributed much to the completion of this book.
This is the First Edition of the Source Book and I would greatly appreciate communications from
readers for suggestions or recommendations on how to improve it and also to call to my attention
errors that may be corrected in the next printing.
HERBERT W. OCKERMAN
Columbus, Ohio
Jan. 1, 1978

How to Use The Food Science Sourcebook


(important to obtain maximum utilization of this book!)
For ease of retrieval, this book has been organized into two parts. Start your search in Part 1 and
this, if necessary, will lead you to Part 2 by extensive cross-references. Part 1 consists of dictionary
terms and descriptions wherein the definition usually contains detailed information on the subject
and, where feasible, some data concerning its use or properties. With the majority of these Sourcebook
terms and description in Part 1, there is a reference to Part 2, giving a list of subjects for further
information. (See the breakdown of the artichoke entry below.)
Part 2 is composed of alphabetical sections containing food composition, properties, and general
data designed as the basis for the initiation of a broader search for further information relevant to the
dictionary term given in Part 1. Part 2 is, in truth, a "data book" of tables, figures, charts, formulas,
etc.
Part 1 will lead the reader to a pertinent, appropriate section in Part 2, or one can refer to Part 2
independently of the Part 1 dictionary description because it is organized alphabetically; however,
some information will be missed if the second approach is used.
Generic
name

Term

Description-

Growing
information

artichoke (French; globe; true; Cynara scolymus)


A deep-rooted, 3- to 5-ft perennial, thistle-like plant,
belonging to the daisy or thistle family; grows well in
a cold, moist climate; the flower heads (green to
purplish; small to 5-in. diam.) and "chokes," or unopened, tightly clinging fleshy petals, have scales with
.fleshy bases. 650 seed/oz; thin to 2-3 ft apart in
rows 3-4 ft apart. In season Nov.-May; harvest when
buds are compact and refrigerate as soon as picked.

Size
information

Type
information

Size

Use

Small
Medium
Large

Pickling, stews, casseroles


Salads
Stuffing

Type

Where grown

Conical bud

Varieties

Growth preferences

Varieties

Europe

French or green French


Thistle or prickly
Violet
Globular head
U.S. and
Giant bud
Europe
Green or white globe
Red Dutch
Violet bud
Commercial
growth area
Cooking
Other varieties
Creole

Southern
Louisiana

Grande Beurre
Green Globe

California
Gulf Coast

Boiled and
served with
melted butter
Most popular

Gros Vert de Laon


Purple Globe

Vll

viii How to Use The Food Science Sourcebook

Canned
information.

Cooking
information
Weights

Composition-

For more
information

The fleshy base of the scales is eaten raw, baked,,


fried, stuffed, served with sauces, or preserved in oil;
the base of the flower head and the central leaf stalk
are also eaten.
Canned and frozen styles:
Whole (one per can)
Topped
Hearts (packed in brine, vinegar, sauces, or olive
oil)
Bottoms
Cooking: trim ("choke," or scaly part discarded), boil
30-50 min or until tender in acidulated water
1 large artichoke cooked and drained = 15 oz
1 artichoke heart = 15 g
1 serving = \ lb
= 1 med. artichoke
Composition: moisture 86%; protein 3%; fiber 11%;
ash 0.8%; pH 5.6
Store at 31-32F, at 60-95% relative humidity; usein 1-2 weeks.

See Chinese artichoke; Jerusalem artichoke;other artichoke entries


-See Part 2: Iron; Minerals, Food; Niacin; Phosphorus;^
Potassium; Potassium-Rich Foods; Vegetable Compo
sition; Vegetable Plants; Vegetables, Canning Dates

Preparation
. methods

Storage information
Reference to Part 1
sections C, J, and A
" Reference to Part 2
sections I, M, N, P, and V

Other ready-reference material that is to be found in the book:


Inside the front cover is a table for temperature conversion from Fahrenheit to Celsius or vice
versa.
Inside the back cover will be found conversion factors for units of weight, units of liquid measure,
oven temperatures, and units of volume.
And following is a list of the most-often-used abbreviations for quick reference.

Common Abbreviations

NOTE: Where the abbreviation denotes either the singular or plural, the spelled-out version of the
abbreviation carries an asterisk (*).
A
AAAS

apoth.
approx.
atm
at. no.
at. wt.
avg.
avdp.

ampere*
American Association for the
Advancement of Science
Association of Official Analytical
Chemists
apothecary
approximately
atmosphere
atomic number
atomic weight
average
avoirdupois

bp
Brit.
Btu
bu

boiling point
British
British thermal units
bushel*

cal
C
ca.
cc
CAMP
CFN

calorie*
Centigrade or Celsius
circa or about
cubic centimeter* (also cm2)
computer assisted menu planning
Council on Food and Nutrition
of the American
Medical Association
centigram*
chemical or chemistry
centiliter*
centimeter*
chemically pure
cycles per second
cubic
hundredweight

AOAC

eg
chem.
cl
cm
CP
cps
cu.
cwt

d
dc
deg

df
dg
diam.
dag
dal
dl
dm

density
direct current
degree*
degrees of freedom
decigram*
diameter
dekagram*
dekaliter*
deciliter*
decimeter*

dwt
doz
dr

pennyweight
dozen*
dram*

e.g.

for example
electromotive force
equivalent weight

EMF
equiv. wt.
op

ft

Fahrenheit
Food and Agricultural Organization
United Nations
Food and Drug Administration
free fatty acid*
fluid
Food and Nutrition Service,
US Department of Agriculture
Food and Nutrition Board of the
National Academy of ScienceNational Research Council
freezing point
feet per minute
feet per second
foot*

g
gal
gpm
gr

gram*
gallon*
gallon* per minute
grain*

h
hg
Hg
hhd
hp
h

hectare*
hectogram*
mercury
hogshead*
horsepower
hour*

i.d.
i.e.

inside dimension
that is

imp
in.

imperial
inch*
International Units

FAO
FDA
ffa
fl
FNS
FNB

fp
fpm
fps

IU

IX

Common Abbreviations

joule*

K
kcal

kelvin
kilocalorie*
equilibrium constant
kilogram*
kilometer*
kilowatt*

kg
km
kW
1

lat
lb
m
M
max.
MDR
med.
mg
MHz
mi
MID
min.
ml
mm
mo.
mol. wt.
mp
mps
mV

liter* (more often spelled out to


avoid misinterpretation with
numeral one)
latitude
pound*
meter*
Molal
maximum
minimum daily requirement
(no longer used; see RDA)
medium
milligram*
megahertz
mile*
Meat Inspection Division,
US Department of Agriculture
minimum
milliliter*
millimeter*
month*
molecular weight
melting point
meters per second
millivolt*

NFE
NIH
NMR
NPU
NPV
NRC
NSF

number (when followed


by numeral)
nitrogen free extract
National Institutes of Health
nuclear magnetic resonance
net protein utilization
net protein value
National Research Council
National Science Foundation

o.d.
opt.
oz

outside dimension
optimum, optional
ounce*

No.

PER
pk
ppm
ppt
prob.
psf
psi
psia
pt

protein efficiency ratio


peck*
parts per million
precipitate; parts per trillion
probable
pounds per square foot*
pounds per square inch*
pounds per square inch atmo
pint*

qt

quart*

r
R
rd
RDA
RH
rpm

correlation
Reaumur
rod*
recommended daily allowance
relative humidity
revolutions per minute

s
sig.
sp.
sp. gr.
sq.

second*
significant
specific
specific gravity
square

tbsp
temp,
tsp

tablespoon*
temperature
teaspoon*

USDA
USP

United States Department of


Agriculture
US Pharmocopeia

vit.
vol.

vitamin (rarely used)


volume

wt.

weight

yd
yr

yard*
year*

Contents
Preface to Second Edition
Preface to First Edition

iii

How to Use the Food Science Sourcebook


Common Abbreviations

vii

ix

PART 1
Food Science Sourcebook Terms and Descriptions

PART 2
Food Science Sourcebook Food Composition, Properties,
and General Data
833

Temperature Conversion Table


Inside Front Cover
Weights and Measures Conversion Tables

Inside Back Cover

XI

Part 2

Food Composition,

Properties, and
General Data

Acidulants
TABLE 2.A.1
Properties of some common food acidulants
POMALUS'8'
Malic Acid
HOCHCOOH
CH2COOH

Fumanc
Acid

Adipic
Acid

Succinic
Acid

HOOCCH
||
HCCOOH

CH2CH2COOH

CHjCOOH

Succinic
Anhydride

Citric
Acid
CH2COOH

CH2C O

Tartaric
Acid
HOCHCOOH

HOCCOOH
CHJCHJCOOH

CH2COOH

Property

CHjCO

HOCHCOOH
CH2COOH

Appearance

White
crystal
powder

White
crystal.
powder

White
crystal.
powder

White
crystal.
powder

White
crystals

White
crystals

White
crystals

Crystal system

Triclinic
crystal

Monoclinic
prisms

Monoclinic
prisms

Monoclinic
prisms

Orthorhombic
prisms
Burning

Monoclinic
holohedra

Taste
Empirical formula
Melting point, C
Specific gravity
J

Bulk density, lb/ft


Solubility in ethanol
gm/100 ml (> 25C
Solubility in ether
gm/100 ml @> 25C
Solubility in chloroform
gm/100 ml e> 2ftC
Ionization constant K,

Smooth tart

Tart

Tart

Tart

C4H6O5
130-132

C4H4O4
286-287

C6H10O4
153

C4H6O4
188

119'
1.503
(20/4)
47.2

1.542
(18/4)
56.2

1.7598
(20/4)
50.2

1.380
(25/4)
40.5

1.564
(15/4)
55.0

39.16

43

16.10

90

2.56

0.66

0 64

0.56
0.02
1 X 10" 3
3 X 10' 5

0.92
< 0 01
3.7 X 10"s
2 4 X 10' 6

25
75

C4H6O6
168-170

1 635
(20/4)
32 6

0.04
4 X 10"
9 X 10"6

Heat of combustion.
kcal/mole, 20C
Heat of solution, kcal/mole
solute
Viscosity 50% aqueous solutions.
cps, <s> 25C
Standard free energy of anion
formation, AFf, kcal, @> 25C,
aqueous solutions
Sp gr saturated aqueous
solutions,
fc>
5

c118.34 a,o 3

C6H8O7
153

tart

1 601
(20/4)
57.3

141

K2
K,

Tart

Monoclinic
sphenoidal
prisms
Bitter tart

320 1

-320 0

0.02
6 5 X 10' 5
2.3 X 10"6

-669.0

-357 1

0.87
(See
succinic
acid)
-369.6

58.9
1.84
<0.01
8.2 X 1 0 ' 4
1.8 X 10"5
3.9 X 10"6
-474.5

19 6
0 59
0.04
1.04 X 10" J
4.55 X 10" s

257 1

4.9

39

3.3

6.5

65

6.5

201.98

144 41

164.97

1.210

1 000

1.002

1.012

1 250
1.310

1.000
0.989

1.005
1.032

1.024
1 076

(See
succinic
acid)
"

-278.8

1.24

1.26

1.28

1.27
1.31

131

Source: Sausville, T. J. (1975). Acidulants. In Encyclopedia of Food Technology. A. H. Johnson and M. S. Peterson
(editors). AVI Publishing Co., Westport, Connecticut.

835

836 Food Composition, Properties, and General Data

Acre, Plants
TABLE 2.A.2
Number of plants per acre at given spacings
Inches

No. of
Plants

Inches

No. of
Plants

12
12
12
12
12
12

X
x
x
x
x
x

1
3
4
6
9
12

522,720
174,240
130,680
87,120
58,080
43,560

24
24
24
24
24
24

x
X
x
x
X
x

6
9
12
15
18
24

43,560
29,040
21,780

17,424
14,520
10,890

15
15
15
15
15
15

X
X
x
x
x
x

1
3
4
6
9
12

418,176
139,382
104,544
69,696
48,484
34,848

18 x
18 x
18 X
18 x
18 x
18 x
18 x
18 x

1
3
4
6
9
12
15
18

348,390
116,160
87,120
58,080
38,720
29,040
23,232
19,360

30 X
30 X
30 X
30 x
30 x
30 X
30 x
30 x
30 X

3
4
6
9
12
15
18
24
30

69,696
52,272
34,848
23,232

17,424

13,939
11,616
8,712
6,969

20
20
20
20
20
20
20

3
4
6
9
12
15
18

104,544
78,408
52,272
34,848
26,136
20,909
17,426

36
36
36
36
36
36
36
36
36
36

x
x
x
x
X
x
x
x
x
x

3
4
6
9
12
15
18
24
30
36

58,080
43,560
29,040
19,360
14,520

11,616
9,680
7,260
5,808
4,840

40
40
40
40
40

x
X
x
x
x

3
6
12
18
24

52,272
26,136
13,068
8,709
6,534

x
x
x
x
x
x
x

24 X 3
24 X 4

87,120
65,340

Inches
40 x 30
40 x 36

No. of

Plants

5,227

4,356

42
42
42
42
42
42
42

x
x
x
x
X
X
X

3
6
12
18
24
30
36

49,782

24,891

12,445

8,297

6,223

4,978

4,148

48
48
48
48
48
48
AQ
48
48
48

x
x
X
x
X
x
\y
X
X
X

3
6
12
18
24
30
O C

ob
42
48

43,560

21,780

10,890

7,260

5,445

4,356

60 X
60 X
60 X
60 x
60 X
60 X
60 X
60 X
60 x
60 x
60 x

3
6
12
18
24
30
36
42
48
54
60

34,848

17,424

8,712

5,808

4,356

3,484

2,904

2,489

2,178

1,936

1,742

o c o A

O,DOU

3,111

2,722

Source: Mortensen, E., and Bullard, E. T. (1969). Handbook of Tropical and Sub-Tropical Horticulture. Agency for
International Development, U.S. Department of State.

Food Composition, Properties, and General Data 837

Acre, Trees
TABLE 2.A.3
Number of trees per acre at given spacings
No. of
Plants

6x
6x
6x
6x
6x
6x

1
2
3
4
5
6

7,260
3,630
2,420
1,815
1,452
1,210

7x
7x
7x
7X
7x
7X
7x

1
2
3
4
5
6
7

6,223
3,111
2,074
1,556
1,244
1,037

889

8x 1
8x 2
8x 3
4
5
6
8x 7
8x 8

5,445
2,722
1,815
1,361

1,089
907
778
680

9x
9x
9x
9x
9x
9x
9x
9x
9x

4,840
2,420
1,613

1,210
968
807
691
605
528

00 00 00
XXX

Feet

1
2
3
4
5
6
7
8
9

No. of
Plants

Feet
10 X 1
10 x 2
10 X 3
10 x 4
10 X 5
10 x 6
10 x 7
10 x 8
10 x 9
10 x 10

4,356
2,178
1,452

1,089

871
726
622
544
484
435

12 x
12 X
12 x
12 x
12 x
12 X

2
4
6
7
10
12

1,815
907

605
454
363
302

14 x 2
14 x 4
14 x 6
14 X 8
14 x 10
14 X 12
14 x 14

1,556
778

518

389
311
259
222

16 x
16 X
16 X
16 X
16 X
16 X

1,361
680
454
340

272

227

2
4
6
8
10
12

Feet

No. of

Plants

16 X 14
16 X 16

194

170

18 x 4
18 x 6
18 x 8
18 x 10
18 x 12
18 x 14
18 X 16
18 x 18

605

404

303

242

202

173

152

132

20 x
20 x
20 x
20 x
20 x
20 X
20 x

8
10
12
14
16
18
20

272

218

184

156

136

121

109

24 x 12
24 x 16
24 x 20
24 X 24

151

114

92

76

30 X 20
30 x 30
30 x 40

72

48

36

40 X 40

27

Source: Mortensen, E., and Bullard, E. T. (1969). Handbook of Tropical and Sub-Tropical
Agency for International Development, U.S. Department of State.

Horticulture.

838 Food Composition, Properties, and General Data

Alcoholic Solutions
TABLE 2JV.4
Various strengths of alcoholic solutions
Alcohol, Strength Desired
Ml per Liter

Alcohol Required
Grams

50
100
150
200
250
300
400
500
700

42.63
85.26
127.89
170.52
213.16
255.78
341.04
426.32 (proof)
596.84

Ml

52.6
105.3
157.9
210.5
263.2
315.9
421.1
526.3
736.8

NOTE: Alcoholic solutions: Specification requires 95% C,H.OH by vol. Sp gr =


0.810 at 25. Mix and dil. to 1 liter.
Alcohol of any desired strength may be obtained by taking number of ml 95%
alcohol equiv. to desired strength and dil. soln. to 95 ml. For example, to obtain
soln. of 70% alcohol, take 70 ml 95% alcohol and dil. to 95 ml.
Source: Editorial Board, AOAC (1975). Official Methods of Analysis of the
Association of Official Analytical Chemists, 12th Edition. Association of Official
Analytical Chemists, Washington, D.C.

Altitude Adjustments For Baking


TABLE 2.A.5
Adjustments for high-altitude baking
3000 ft

5000 ft

7000 ft

Reduce Baking Powder


For each teaspoon, decrease
Vs tsp
%-% tsp
%-% tsp
Reduce Sugar
For each cup, decrease
no change
usually no change
1-2 tbsp
Reduce Lard
For each cup, decrease
1-2 tbsp
2 tbsp
2-3 tbsp
Increase Liquid
For each cup, add
1-2 tbsp
2-3 tbsp
3-4 tbsp
Increase Baking Temperature
6-10F
10-15F
15-25F
Decrease Baking Time 5 to 10 minutes when recipes have been tested at sea level.
NOTE: When two amounts are given, try the smaller adjustment first; then if cake still needs improvement,
use the larger adjustment the next time you make the cake.
Source: Kitchen Classics. National Live Stock and Meat Board, Chicago.

Food Composition, Properties, and General Data 839

Altitude Corrections For Boiling Water


TABLE 2.A.6

Altitude
(feet)
1,000
2,000
3,000
4,000
5,000
6,000
7,000
8,000
9,000
10,000

Increase processing time if


the time recommended is:
More than
20 minutes
20 minutes
or less
1
2
3
4
5
6
7
8
9
10

2
4
6
8
10
12
14
16
18
20

minute
minutes
minutes
minutes
minutes
minutes
minutes
minutes
minutes
minutes

minutes
minutes
minutes
minutes
minutes
minutes
minutes
minutes
minutes
minutes

Source: USDA (1977). Canning, freezing,


storing garden produce. USDA Agricultural
Information Bull. 410.

Amino Acids I
TABLE 2A.7
Physical properties

Amino Acid

Chemical
Formula

Molec
ular
Weight

Melting
Point

1 L-Alanine

C 3 H 7 NO 2

89.09

297

2 /J-Alanine

C 3 H 7 NO 2

89.09

196

3 L-a-Aminobutyric acid
4 L-Anserine

C 4 H 9 NO 2

103.12 285

C10H16N4O3 240.26 238-239

H2O

5 L-Arginine
6 L-Asparagine

C 6 H 14 N 4 O 2
C4HgN2O3

174.20 238
132.12 236

7 L-Aspartic acid C 4 H 7 NO 4
8
9
10
11
12
13
14
15

L-Canaline
L-Canavanine
L-Carnosine
L-Citrulline
L-Cystathionine
L-Cysteic acid
L-Cysteine
L-Cystine

C 4 H IO N 2 O 3
C S H I2 N 4 O 3
C 9 H I4 N 4 O 3
C 6 H I3 N 3 O 3
C 7 H 14 N 2 O 4 S
C 3 H 7 NO 5 S
C3H7NO2S
C 6 H 12 N 2 O 4 S 2

I soelectric
Value
Point

Specific Rotation
Temp
Solvent
g/100 ml
C
1.0 N HC1

5.79

15

+ 14.7
0

20

+ 14.1

5.0

20

+ 12.2

6.0 N HC1
3.4NHC I

1.65
2.24

23
20

+ 26.9
+ 34.3

133.10 269-271

6.0JVHC1

2.0

24

+ 24.6

134.14
176.18
226.23
175.19
222.26
169.17
121.16
240.30

H2O
H2O
H2O
1.0 N HC1
1.0 N HC1
H,0
H2O
1.0 N HC1

1.6
3.2
2.0
2.0
1.0

21
20
20
27
22

2.0
1.0

21
24

-8.1
+ 8.1
+ 20.5
+ 24.3
+ 23.7
+ 8.7
-10.1
-214.4

20

-2.4

25

-12.0

214
184
246-250
222
270-312
289
175-178
258-261

C 0 H,NO,Brj 338.99 245 U


16 L-3,5-Dibromotyrosine
197.19 280
17 L-3,4-DihyC 9 H,,NO4
droxyphenylalanine

20% HC1

0.3 N HC1
4% HC1

1.0

Solubility
g/100 ml solvent

6.11'-/ sl.sol.alc; insol.acet.,


eth.; 16.51, w.
v.sol.w.; v.si.sol.ale;
6.90
insol. eth.
insol.eth.; 0.18, ale;
5.98
28, w.
8.27
sol.me.alc, w.;sl.sol.
ale.
10.76 v.sol.w.; insol.ale, eth.
5.41
sol.dil.NH4OH;v.sl.sol.
ale; insol.eth.; 2.46,
2.98

8.2
8.17
5.92
1.6
5.07
5.02

w.
sol.dil.HCI;v.sl.sol.alc;
insol.eth; 0.50, w.
sol.w.
sol.w.
sol.w.
v.sl.sol.w.; insol.ale.
sol.HCl
sol.a., alk., w.; insol.ale.
v.sol.w.; sol.a., alk.
sola.2-/, NH4OH; insol.
ale, eth; 0.011 w.

4.30
sol.a., alk.; insol.ale,
e t h ; 0.50, w.
(Continued)

840 Food Composition, Properties, and General Data

Amino Acids I

(Continued)

TABLE 2.A.7 (Continued)


Amino Acid

Chemical
Formula

Molecular
Weight

Melting
Point

Solvent

Isoelectric
Value
Point

Specific Rotation
Temp
g/lOOm
C

18 L-3,5-Diiodo- C 9 H 9 NO 3 I 2
tyrosine
19 L-Djenkolic acid C 7 H 14 N 2 O 4 S 2
20 L-ErgothioC 9 H, S N 3 O 2 S
neine
21 L-Fthionine
C 6 H 13 NO 2 S
22 L-Glutamic acid C 5 H 9 NO 4
23 L-Glutamine
CsH10N2O3

432.99 194

1.1 NHC1

5.1

20

+ 2.9

254.33 300-350
229.30 290

1%HC1
H2O

2.0
5.0

26
21

-44.5
+116.0

163.24 272-284
147.13 247
146.15 185-186

0.2 N HC1
6.O7VHC1
H2O

0.8
1.0

25
22
19

+ 23.5
+ 31.2
+ 8.0

24 Glycine

C,H 5 NO,

75.07 290

25 L-Histidine

C6H9N3O2

155.16 277

26 L-Homocysteine
27 L-Homocystine
28 L-5-Hydroxylysine
29 L-4-Hydroxyproline
30 L-Isoleucine

C 4 H,NO 2 S

135.19 232-233'-/

31 L-Lanthionine

C 6 H I2 N 2 O 4 S 208.24 270-295

32 L-Leucine

C 6 H 13 NO 2

33 L-Lysinc

Solubility
g/100 ml solvent

4.29'-/ 0.62, w.
0.10, w.

sol.w.
3.22'-/ 0.86, w.
v.sl.sol.alc; insol.eth.;
5.65
4.25, w.
0.43, 90% a l e ; 24.99,
6.20
w.
v.sl.sol.alc; insol.eth.;
7.64
4.19, w.
sol.w.

H2O

1.1

25 -39.0

C 8 H 16 N 2 O 4 S 2 268.36 282
C 6 H 14 N 2 O 3 162.20 220

1.0 N HC1
6.0NHC1

1.0

26 + 77
25 + 17.8

5.53
9.15

v.si.sol.w.
sol.a., w.; insol.alc.

C S H 9 NO 3

131.13 273-274

H2O

1.0

22

-75.2

5.82

C 6 H 13 NO 2

131.18 283-284

6.1 WHO

5.1

20

+40.6/-/ 6.04'-/

2.4NNaOH

5.0

22

+ 8.6

131.18 337

6.0 7VHC1

2.0

26

+ 15.1

6.04'_/

C
v A1H,aN,O,
-6 1 14 1 ^2 v -' 2

146.19 224

6.0 7VHC1

2.0

23

+ 25.9

9.47

34 L-Methionine

C 5 H,,NO 2 S

149.21 283

0.2 N HC1

0.8

25

+ 21.2

5.74'-/

35 L-Norleucine

C6H13NO2

131.18 301

6.0JVHC1

4.3

20

+ 21.3

6.08'-/

v.sl.sol.alc; insol.eth.;
36.1 l,w.
sol.h.ac.a.; insol.eth.;
0.09, a l e ; 3.45 4 -/,w.;
4.12,w.
SOI.NH4OH, aq.HCl;
insol.w.
sol.ac.a.; insol.eth.;
0.022, ale; 2.171/, w.;
2.19,w.
v sol w.; v.sl.sol.alc;
insol.eth.
insol.eth.; 5.75, w.;
5.621/, w.
0.017'-/, ale; 1.149'-/,
w

36 L-Norvaline

C S H,,NO 2

117.15 291-292

20% HC1

20

37 D-Octapine
38 L-Ornithine

C 9 H 18 N 4 O 4
CH,,N,O5

246.27 229-230
132.16 225

H2O
H2O

4.0

17
27

165.19 283

H2O

1.9

20

0.5 N HC1

0.6

20

si.sol.ale, insol.eth.;
10.71/, w.
sol.w.
+ 20.9 5.51
+ 16.5-*-/ 9.70
v.sol.ale; sl.sol.eth.; v.
deliq.w.
-35.1
5.91'-/ sl.sol.ale; insol.eth.;
2.761/, w.; 2.96, w.
6.3
insol.eth.; 1.55, ale;
-52.6
162.3, w.
0
6.12
v.sol.w.; sl.sol.ale; in
sol.eth.
+ 14.5 5.68'-/ insol.alc, eth.; 4.221/,
w.; 5.023'-/, w.
5.16
-9.5
sol.a., w.; insol.alc, or
ganic solvents
5.59
-28.4
insol.alc, eth.; 20.1'-/,
w.

39 L-Phenylalanine C 9 H,,NO 2
4 0 L-Proline

CSH9NO2

115.13 220-222

41 Sarcosine

C\H,NO,
*"" 3* 7 ^^ 2

89.1

42 L-Serine

C 3 H 7 NO 3

105.09 228

1.0 N HC1

9.3

25

187.2 3106-/

1.0 N HC1

1.0

25

119.12 253

H2O

1.0

26

43 L-Thiolhistidine C 6 H 9 N 3 O 2 S
44 L-Threonine

C4H9NO3

210

+ 22.8

6.04

(Continued)

Food Composition, Properties, and General Data

Amino Acids I
TABLE 2.A.7
Amino Acid

841

(Continued)

(Continued)
Chemical
Formula

Molecular
Weight

Melting
Point

45 L-Thyroxine

C ls H u NO 4 l4 776.88 235-236

46 L-Tryptophan

Specific Rotation
Temp
g/100 ml
C

Solvent

Value

Iso
electric
Point

insol.alc, eth.; 0.001,


w.

-4 4

C,,HI2N2O2 204.23 282

0.13iVNaOH
in70%ethanol
H2O

1.0

20 -31.5

47 L-Tyrosine

C,H,,NO,

181.19 344

6.3 N HC1

4.4

20 -8.6

48 L-Valine

CSHUNO2

117.15 293

6.0 N HC1

3.4

20 + 28.8

Solubility
g/100 ml solvent

sl.sol.ale; insol.eth.;
1.14, w.; \36'J, w.
5.63 sol.alk.; insol.acet.eth.,
0.01, ale; 0.0454, w.
6.00 U O.O197-/, ale; 5.811',
w.;8.85, w.
5.88

U Value for the racemic (DL) mixture. 2J Mixture of acetonitrile and perchloric acid. 3J Value for the dihydrate. 4J Value
from reference 1. 5J Value at 50C. / Decomposes without melting.
Contributors: Evans, Robert John; Ward, Wilfred H.; Sauberlich, H. E.
Specific Reference
[1] Sober, H. A.,ed. 1970. Handbook of Biochemistry.
Ed. 2. Chemical Rubber, Cleveland.
General References
(21 Andrews, S., and C. L. A. Schmidt. 1927. J. Biol.
Chem. 73:651.
[3] Ashley, J. N., and C. B. Harington. 1930. J. Chem.
Soc. London,p.2586.
[4] Bergel, F. 1948. Biochem. Soc. Symp. 1:78.
15] Block, R. J., et al. 1958. A Manual of Paper Chro
matography and Paper Electrophoresis. Ed. 2. Aca
demic Press, New York.
[61 California Foundation for Biochemical Research.
1958. Properties of the L- (Natural) Amino Acids.
Rev. ed. Los Angeles.
[71 Cohn, E. J., and J. T. Edsall. 1943. Proteins, Amino
Acids and Peptides. Reinhold, New York.
[81 Du Vigneaud, V , et al. 1942. J. Biol. Chem. 143:59.

[91 Dyer. H. M. 1938. Ibid. 124:519.


[10J Greenstein, J. P., and M. Winitz. 1961. Chemistry of
the Amino Acids. J. Wiley, New York. v. 1-3.
[ I l l Howe. E. E. 1951. Amino Acids and Proteins. C.C.
Thomas. Springfield, III. p. 3.
[12J Pollock, J. R. A., and R.Stevens, ed. 1965. Dictio
nary of Organic Compounds. Ed. 4. Oxford Univ.
Press, New York.
[131 Riegel, B , and V.du Vigneaud. 1935. J. Biol. Chem.
112:149.
[14] Schmidt, C. L. A. 1945. The Chemistry of the Ami
no Acids and Proteins. C. C. Thomas, Springfield, 111.
[151 Weast, R. C.,ed. 1971-72. Handbook of Chemistry
and Physics. Ed. 52. Chemical Rubber, Cleveland.
[161 West, E. S., et al. 1966. Textbook of Biochemistry.
Ed. 4. Macmillan, New York.
[171 Wichers. E. 1952. J. Amer. Chem. Soc. 74:2447.

Source: Aitman, P. L., and Dittmer, D. S. (editors) (1972). Biology Data Book, Vol. 1. Federation of American
Societies for Experimental Biology, Bethesda, Maryland.

842 Food Composition, Properties, and General Data

Amino Acids II
TABLE 2A.8
Structure of amino acids
H '
Type formula

Hydroxyl- containing

HOOCC-4-R
H2N

Hydrophobic (nonpolar)

Serine

- r CH 2 OH

Threonine

-\

CHCH 3
OH

Glycine

-H

Alanine

-7-CH3

Hydroxproline

HOOCCHCH 2
OH

H
CCH3

Valine

I CH3

Basic
Lysine

-i-CH2CH2CHjCHiHN2

Arginine

- CH2CH2CH2NH

Leucine

NH
CH3
Hiatidine

-!-CH 2 C=CH

CCH 2 CH3

Iaoleuone

I
CH3

Phenylalanine

HCXX:CHCH 2
Proline

Acidic

Aapartic acid

- J - C H 2 COOH

Glutamic acid

- f - CH 2 CH 2 COOH

Tyroaine

)CH 2
HN

CH2

Hydrophilic (polar)
Sulphur-containing

Heterocyclic
Tryptophan

-!~CH2SH
Cysteine

-J-CH 2 S
Cystine

CH2 S
J- CH2CH2S CH3

Methionine

Amide derivative*

Aaparagine

-j-CH 2 CNH 2

Glutamine

-|-CH 2 CH 2 CNH 2

Source: Paul, P. C , and Palmer, H. H. (1972). Food Theory and Applications. John Wiley & Sons, New York.

Food Composition, Properties, and General Data 843

Amino Acids, Solubilities


TABLE 2.A.9
Solubilities of the amino acids in grams per 100 grams of water

Amino Acid

25

DL-Alanine
L-Alanine
DL-Aspartic acid
L-Aspartic acid
L-CystineJ x 10 2
Diiodo-DL-tyrosine x 10
Diiodo-L-tyrosine X 10
DL-Glutamic acid
L-Glutamic acid
Glycine
L-Histidine
Hydroxy-L-Proline
DL-Isoleucine
L-Isoleucine
DL-Leucine
L-Leucine
DL-Methionine
DL-Phenylalanine
L-Phenylalanine
L-Proline X 10~*
DL-Serine
L.-Tryptophan
DL-Tyrosine x 10
L-Tyrosine X 10
D-Tyrosine x 10
DL -Valine
L-Valine

12.11
12.73
0.262
0.209
0.502
0.149
0.204
0.855
0.341
14.18

28.86
1.826
3.791
0.797
2.270
1.818
0.997
1.983
12.74
2.204
0.823
0.147
0.196
0.196
5.98
8.34

16.72
16.65
0.778
0.500
1.096
0.340
0.617
2.054
0.864
24.99
4.19
36.11
2.229
4.117
0.991

2.426t

3.381
1.411
2.965
16.23
5.023
1.136
0.351
0.453
0.453
7.09
8.85

Temperature, C
50

23.09
21.79
2.000
1.199
2.394
0.773
1.862
4.934
2.186
39.10

75

100

Ref. No.

31.89
28.51
4.456
2.875
5.229

44.04
37.30
8.594
6.893
11.42

1
1
1
1
2
3
1
1
1
1
4
5
1
2
1
1
2
1
2
3
2
2
3
1
3
1
6

5.62
11.86
5.532
54.39

45.18
3.034
4.818
1.406
2.887f
6.070
2.187
4.431
20.67
10.34
1.706
0.836
1.052
1.052
9.11
9.62

51.67*
4.607
6.076
2.276
3.823
10.52
3.708
6.624
23.90*
19.21
2.795

17.00
28.49
14.00
67.17

7.802
8.255
4.206
5.638
17.60
6.886
9.900

32.24
4.987

2.438

5.650

12.61
10.24*

18.81

Value at 65.
tDunn and Stoddard (7) report 2.19 g at 25 for L-leucine rendered methionine-free by repeated recrystallization
from 6 N HC1. Hlynka (8) found 2.20 g at 25 and 2.66 g at 50 for L-leucine rendered methionine-free [by S. W. Fox
(9)] by fractional crystallization of the formyl derivative and identical values for o-leucine obtained by resolution of
the DL form.
XThe following values were found by Loring and Du Vigneaud (10): DLrcystine (0.0049 g), n-cystine (0.0108 g),
and meso-cystine (0.0056 g) at 25.

References
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

Dalton, J. B., and Schmidt, C. L. A., J. Biol. Chem., 103, 549 (1933).
Dalton, J. B., and Schmidt, C. L. A., J. Biol. Chem., 109, 241 (1935).
Winnek, P. S., and Schmidt, C. L. A., J. Gen. Physiol., 18, 889 (1934-35).
Dunn, M. S., Frieden, E. H., and Brown, H. V., unpublished data.
Tomiyama, T., and Schmidt, C. L. A., J. Gen. Physiol., 19, 379 (1935-36).
Dalton, J. B., and Schmidt, C. L. A., J. Gen. Physiol., 19, 767 (1935-36).
Dunn, M. S., and Stoddard, M. P., unpublished data.
Hlynka, I., Thesis (1939), California Institute of Technology, Pasadena, California.
Fox, S. W., Science, 84, 163 (1936).
Loring, H. S., and du Vigneaud, V., J. Biol. Chem., 107, 270 (1934).

Source: Weast, R. C. (editor) (1974-1975). Handbook of Chemistry and Physics, 55th Edition. CRC Press,
Cleveland. Used by permission of CRC Press.

844 Food Composition, Properties, and General Data

Ammonia Solutions
TABLE 2.A.10
Various strengths of ammonia solutions

NH3 Strength Desired


Grams per Liter
5
10
15
20
25
50
75
100
150
200

Reagent Ammonia
Required
Grams
Ml
20.6
41.1
61.7
82.3
102.9
205.8
308.6
411.5
617.3
823.0

18.52
37.04
55.55
74.07
92.59
185.18
277.77
370.37
555.55
740.74

NOTE: Ammonia solutions: Specification requires not <27% NH3 by


wt. Sp gr = 0.9. Mix and dil. to 1 bter.
Source: Editorial Board, AOAC (1975). Official Methods of Analysis of
the Association of Official Analytical Chemists, 12th Edition. Association
of Official Analytical Chemists, Washington, D.C.

Amylopectin I

H
FIGURE 2.A.1
Conformation and structure of amylopectin
Source: Sone, T. (1972). Consistency of Foodstuffs. D. Reidel Publishing Co., Boston.

OH

Food Composition, Properties, and General Data 845

Amylopectin II

o
H
HO
H
FIGURE 2.A.2
Point of branching of amylopectin molecule

HO

Source: Pomeranz, Y. (editor) (1971). Wheat Chemistry and Technology, 2d Edition. American Association of
Cereal Chemists, St. Paul, Minnesota.

Amylose I

OH
FIGURE 2.A.3
Conformation and structure of amylose
Source: Sone, T. (1972). Consistency of Foodstuffs. D. Reidel Publishing Co., Boston.

846 Food Composition, Properties, and General Data

Amylose II
CH,OH

CH2OH

CH2OH

\H
H

HO

H
HO
H
HO
FIGURE 2.A.4
Section of amylose molecule
Source: Pomeranz, Y. (editor) (1971). Wheat Chemistry and Technology, 2d Edition. American Association of
Cereal Chemists, St. Paul, Minnesota.

Amylose and Amylopectin


TABLE 2 A. 11
Size and proportion of amylose and amylopectin in some starches

Plant Species
Tubers, roots or rhizome
Tapioca
Potato
Lily
Seeds
Corn, hybrid
Corn, waxy
Wheat
Rice

Glucose
Residues per
Molecule

Amylose (%)

Glucose
Residues per
Molecule

Amylopectin (%)

17
22
34

98 0
980
640

83
78
66

18,600

22
0
24
17

49 0

540

78
100
76
83

30,850

18,600

24,700

Source: Mallette, M. F., Althouse, P. M., and Clagett, C. O. Biochemistry of Plants and Animals. John Wiley &
Sons, New York.

Animal, Foods, Composition


TABLE 2 A. 12
Foods of animal origin: composition
(Values are per 100 g of edible portion of fresh, uncooked food, unless otherwise specified; values
based on inadequate evidence are enclosed in parentheses)
Food

Water
g

1
2
)
4
5
6
7
8

9
10

Butter
Buttermilk
Cottage
Cream
Swiss
Cream, light
Milk, cow: whole
Skimmed
Milk, goat

90. 5

Food ProEnergy tein


Cal

36

5
71

76. 5
51

87

) 70
2 D4
68

90. 5
87.4

36
67

J9

72.5

Fat

1. 5

0. 1

19. 5 0.5
37. 0
9. 0
27.5 28.0
20.0
* 9
3. 5
3.9
3. 5
0. 1
3. 3
4.0

Carbohydrate

2. 0
I. 0
1. 7

1.0
3.8
0.6
0.7

4.0
4.9

5. 1
4 6

Ca

Ash

Total 1 Fiber
g
|_ g
g
Dairy f roduc
2. 5
0. 4
5. 1
0.8

0.8

Fe

mg
20
(118)

68
925
97
118
123

0
0. 1

0. 2
0.9

0. 1
o.;
0. 1

16
93

97
S6 3
77
93
97

Vitamin Asior- Niann


bir acid
A
m
mg
I.U.
l
M00 1
Trace

(1450)
1450
8 30
(160)
Trace

0
1

0. 1)

(0)
1

0. 1)
. 1
. 1
. 1
. J

1
1

. 1

(0)
(0)

Riboflavin

Thiamute

mg

mg

>. 01
). 18

Trace
0.04

>. 31
>. 22
). 40
). 14
). 17
>. 18
). 11

.02
0.01)
. 01
.03
.04

. 04
.04

ata

17

12
1)

61
55
77.6
74.9
69.7
58
59
69

247
321

55

3 22
2 54
2 07
I 25

21
22
2)
24
25

Flank
Hamburger
Heart
Kidney
Liver
Porterhouse
Rib roast
Round
Rump
Sirloin
Tongue
Brains
Lamb: leg roast
Liver

78.9
63.7
70.8

2 35
136

19. 5
16.2
17.3
16.4
10.4
18.0
21.0

27

Shoulder roast

58.3

2 95

29

Ham. fresh

53

344

76.8
77. 1
72.3
58
8
41.9
53
54
66
70

117
114
134
296
783

41
42

Heart
Kidney
Liver
Loin or chops
Salt pork, fat
Sausage
Spare rib, medium
Rabbit, domesticated
Seal, canned
Veal: cutlet
Leg roast
Liver

68
71

44
45

Stew meat
Venison

64
73

14
15

16
17
18
19
20

31
32
3)
34
35
36

37
1*
39
40

62
68

108
14 1

136
296
2
1B2

16.0
16.9
15.0
19.7
16.4

28
3.7

0.8

2. 4

0. 7
0.9

1. 1
1. 1

1.6

8. 1
3.2
25

1.4

1.6

II

6.0
0

1.0
0.8

17.5

0
0
0
0.4
0.8
0

3.9

2.9

0.9
1.4

15.6

25.3

15.2

31.0

16.9

4.8

0.4

1. 1
1. Z

16.4
3.9
10.8
14.6

25
85
44. 8

3.5

1i*
1 16
1
2 11
140

450
351

28
20

15.0
8.6

0)

0
0

46

50
SI

Chicken: broiler
* Heart
Liver

54
55
S6

Egg, whole
Egg white
Egg yolk
Duck
Goose
Squab
Turkey

57
58
59
60

Blueflsh
Clam
Cod
Crab

61
62

Eel

52
53

63
64
65
66
67
68
69
70
7:
72
73
74
75
76
77
7*

Flounder
Haddock
Halibut
Herring. Atlantic
Herring. Pacific
Lobster
Mackerel
Oyster
Perch, yellow
Salmon
Sardine, canned
Scallop
Shad
Shrimp, canned
SwordTlsh
Tuna, canned
White fish

0.9
0.9
1.4

!.9
E. 4

10

2. 6

16
10

2.8
3.6
2.7

71. 2
69.6
69.6

157
141

87.8
49.4

50
361

4.5

0. 19

0. 14

0. 18

0.74

2.7
8.0

132
246

30
130

6
13

6.0
9.8

1.24
1.74

0.43
0. 58

Trace

(0)

10)
(0)

0
0
0

(0.9)

100
158

200
206

(0)

2.9

343

22.500

0
0
36

6.3

10.6

16. 1

(0.04)
0. 17
0. 17
0.04
0.09
0.26
0. 27
3.12

(0. IB)
0.43
0.71
0 06
0.04
0. 14
0. 17
0.21

2.7
3.0

182
216

(0)

6. 1

0.24

0. 13
0. 14

1. 5

200
142

(0)
30

(0)
6

10. 2
5.2

0. 16
0.91

0.08
0. 12
0.20

17

1140
(0)
3210

0
0

0.29
0.26
0.35
0.23

0. 10
0
0.27
0. 16
0. 15

Trace

0.6
1.6

0.8

2. 2

19.5
19. 1
19.0

9.0

11

4.9

1.0
1.0
1.3

18. 3

17.0

20

6.0

0
0

0.9
1.0

11
12

11.4
2.9

1.3

23

1.7

0.8
0.7

0.6
1.7

6
147

0. 2
7. 2

0
0
0

1. 3

2.4

0.9

9
12

2. 4

58.3

279
268

10.8
16.3 31.9
16. 1 2 9
16.4 32
18.6 22. 1
20. 1 20.2

74.6

124

20.5

82.6
80.0
71.6
82.7
80.7
75.4
67.2
79.6
79.2
68. 1
80. 5

74
86

6 . 5 0.4
16. 1 1.6
18.6
0
9. 1
0.5
0
14.9
18.2
0
0. 1
18.6
0
5.2
18.3
12. 5 0
2.6
0
16.6
i.9
16.2
0. 5
12.0 0
18.7
5.6
9.8
2. i
18.7
0
0.9
17.4
16. 5 0
25.7
11.0 1. 2
3.4
14.8
0. 1
0
9.8
18.7
1.4
0
26.8
19.2
4.0
0
0
29.0
8.2
6.5
0
22.9

SO

63.4
57.4
80.3
70.2
66.2
75.8
60.0
70

162
68
79
1,

IS 1
94
81
II 8
84
88
223
214

78
168
127
118
198

1J6

__,
1.0
23
Fish and Shellfi I h
0
1.2
23
(96)
2. 1
0
0
1. 2
10
i. 7
0.6
(39)
0

0
0
0
0
0
0
G

1.0
1.3
1.4
1.0
2.7

1. 3
2. 2
1. 2
2.0

0
0

1. 2

0
0
0
0

23
13

6i
5
94
20

1.4
1.4

5.8
1.3
2.7
1.6

38o
26
115

19
(8)
25

586
172

3.0
3.8

176
217
320

0.6
(7.0)
0.4
(0.8)

243
(139)
194
(160)

0.7

202
195
197

180C

211
256

440
110
iOO

0.8
0.7
0.7

1. 1

1.0

4.7>
0

18
61

.07
.07

. 12

4.0

2. 1

4.0

5.0
4.4
5.2

0. 07
0.08

35
11

1. 5

4. 2

0. 15
0. 17
0. 14
0. 15
0.29
0.26
0.22
3.28

1.6
2.6

326
354

3.9

(0)

2. 3

54
50
58

0
0

(0)

2. 3

0. S

20. 2 7. 2
20.5 7.0
22. 1 4.0

151

4. 2
4.7

0.07
0. 58
0. 37
0.26

168

0.8

and E| [a
14
1. 1

(0)
(0)
(0)
(0)
0
(0)

13.7

0
0

. 14
0.89
2. 55
3.33

155

330
213
364

1150
4 3.900

.8
.8
.4

0
6
13
31

50.500

12.6

32

12. 2 0

180
131
147
187

(0)
30

(0)
18
0
33

0
0

P o i iltry

47
48

r.9

128
203
221
358

0.6

184

1.0
5.6
1.0

239
143

(0.9)

(289)

Trace

586

1. 1
0.
3.
0.1

208
260
263
195

1.4
1.

(351)
263

0. 1
0. 1
Trace

(0)

8.0

0. 14

0.09

1.9
(1.6)

(0. 09)
0. 18

(0. 12)
0. 10

2.7

0.06
0. 37
0.05
0.08
0.06
0. 15
0. 22
0.06
0. 35
0. 20
0.07
0. 23
0. 17
0. 10
0.24
0.03
0.05
0. 12
(0.09)

0. 14
0.28
0.06
0.05
0. 07
0.02
0.02
(0. 13)
0. 15
0. 15
0.09
0. 10
0.02
(0. 04)
(0. IS)
0.01
0.05
0.05

1.4
1.7
2.4
9.2
3.4

(2.2)
(1.9)

(440)

8.
1.2
.7

320

60
1580
0

3.8
9. 9
4. 9
6.5

6.0
5.6

110
0

3i0
220
0

2.3

.23

. 16
0. 40

215

2.1

16.9

(0)

(0)
(0)

7.2
4.8
1.4

(8.4)
2.2
9. 1
12.8
(4.2)

(0.09)

/ 1 / Year-round average.

Source: Spector, W. S. (editor). Handbook of Biological Data. Federation of American Societies for Experimental
Biology, Bethesda, Maryland.

848 Food Composition, Properties, and General Data

Antibiotic Standards
TABLE 2.A.13
International standards for antibiotics

Substance
Penicillin (sodium salt)
Phenoxymethylpenicillin (free acid)
Streptomycin (sulfate)
Dihydrostreptomycin (sulfate)
Bacitracin
Tetracycline (hydrochloride)
Chlortetracycline (hydrochloride)
Oxytetracycline (base dehydrate)
Erythromycin (base)
Polymixin B

Equivalence of
1 IUt o
American fig

Defined Potency,
IU/mg
1670
1695
780
760
55
990

1000
900
95 0

7874

Calculated Purity
of Standard on
Basis of
American \xg%

Not used
Not used
1 jug of base
1 jug of base
Not used
1 jug hydrochloride
1 fig hydrochloride
1 fig anhydrous base
1 jug anhydrous base
Not used

991
991

97.5
95.1
Not known
99.0
100

97.1
95

Not known

'Independent estimate (Lightbown 1961).


Source: Grant, J. (editor) (1969). Hackh's Chemical Dictionary, 4th Edition. McGraw-Hill Book Co., New York.

Antioxidant Activity
TABLE 2.A.14
Comparative antioxidant activity
Schaal Oven, Thin Layer, 45C
Chicken Fat
Pork Fat
(Days to Reach 20 Meq Peroxides)

Additive
None
BHA
BHA
BHT
Tenox 2
a-Tocopherol
a-Tocopherol
a-Tocopherol
1
a-Tocopherol
Ascorbyl Palmitate /
7-Tocopherol
7-Tocopherol
7-Tocopherol
7-Tocopherol
i
Ascorbyl Palmitate J
Ascorbyl Palmitate

0.01
0.02
0.02
0.05
0.02
0.05
0.2

0.02
0.02
0.02
0.05

8
14
20
15
28
13
13
10

3
14
28
18
32
15
15
15

28

28

0.2

29
40
46

37
58
61

0.02
0.02
0.02

53
10

67
9

Source: Bauernfeind, J. C. (1975). Tocopherols. In Encyclopedia of Food Technol


ogy. A. H. Johnson and M. S. Peterson (editors). AVI Publishing Co., Westport,
Connecticut.

TABLE 2.A.15
Some typical commercial antioxidant preparations

BHA1
Eastman Tenox BHT
Eastman Tenox BHA
Eastman Tenox 2
Eastman Tenox 4
Eastman Tenox 6
Eastman Tenox 7
Eastman Tenox 20
Eastman Tenox 22
Eastman Tenox 26
Eastman Tenox R
Eastman Tenox S-l
UOP-BHA
UOP Sustane
UOP-Sustane 3F
UOP-Sustane 6
UOP-Sustane E
UOP-Sustane W
UOP-Sustane P
Shell Ionol
Griffiths G-16

BHT2

Propyl
Gallate

TBHQ3

Propylene
Glycol

Citric
Acid

Vegetable
Oil

Glyceryl
Monooleate

Sorbitan
Monostearate

Water

Ethyl
Alcohol

Citrate
Mono
glyceride

20
20
10
28
20
10
20

20
10

70

6
12

12
34
70
70
12
60
70

6
6
10

6
20

10

20
6
6

10
20

60

28

28

20
20

CO

28

20

66.7
18
10
10
20
6

13.3

22
10
20

13.5

60

40
28

2.5

47.5

30

60

5.5

' Butylated Hydroxy Anisole.


2

Butylated Hydroxy Toluene.


3
Tertiary Butylated Hydroquinone.
NOTE: Monotertiary butylhydroquinone has recently been introduced as a food grade antioxidant. Its advantages are claimed to be low odor, good fat solubility,
and no discoloration in the presence of iron.
Source: Morse, R. E. (1975). Antioxidants. In Encyclopedia of Food Technology. A. H. Johnson and M. S. Peterson (editors). AVI Publishing Co., Westport,
Connecticut.

O
n
S3

I"*

a
to

00
CO

850 Food Composition, Properties, and General Data

Antioxidants, Formulas
TABLE 2.A.16
Composition and structure of several antioxidants

Compound

Common
Designa
tion

Structure Formula

COOC3H7
Propyl gallate

PG
HO
OH
Commercial BHA is a mixture of two isomers:
2-terf-butyl-4-hydroxyanisole
3-terf-butyl-4 -hydroxyanisole

Butylated
hydroxyanisole
(3-isomer)

BHA

OCH
C(CH 3 ) 3

Butylated
hydroxy toluene

OH
OH

BHT

2-6-te r t -b ut y 1-p-cr esol

CH3
CH2COOH
HOC-COOH
I
CH2COOH

Citric acid

Nordihydro
guaiaretic acid

NDGA

CH2CH(CH3)CH(CH3)CH

Source: Mahlenbacher, C. V. (1960). The Analysis of Fats and Oils. Garrard Publishing Co., Champaign,
Illinois.

TABLE 2.A.17
Lipid antioxidants acceptable for use in human food in the United States
Name
Butylated hydroxyanisole

Structure

Use Limit
0.02% of fat content

OH

C(CH3)3

05

OCH3

Butylated hydroxytoluene

0.02% of fat content


(CH 3 ) 3 C.

OH
A. ,C(CH 3 ) 3

1
O

I
a

CH3
Dilauryl thiodipropionate

0.02% of fat content

CH 2 -CH 2 COO-CH 2 (CH 2 ) IO CH3


S

1
o
09

CH2 CH2 COO-CH 2 (CH 2 ) 1O -CH 3


Thiodipropionic acid

0.02% of fat content

CH 2 - CH 2 -COOH

I'

S
CH 2 -CH 2 COOH
Propyl gallate

0.02% of fat content

a
O

OH

I
I

COOC,H7

d
(Continued)

S3

QD
01

00

TABLE 2.A.17 (Continued)


Name
Gum guaiacol

Structure

Use Limit

OH

0.1% in fat

OCH3

I.

o
o
a
o

I
Tocopherols

GMP

CH3

CH,
CH3
(CH2CH2CH2CH3)3-CH3

CH3
Ethoxyquin

100 ppm in paprika and chili

a
C2H5O
CH3

2,4,5 Trihydroxy
butyrophenone

to a
^
**.

0.02% of fat content

9
a
O

o
Si
S3

4 hydroxy methyl-2, 6-di


tert-butylphenone

0.02% of fat content

OCH,
1

In accordance with good manufacturing practices.

Source: Morse, R. E. (1975). Antioxidants. In Encyclopedia of Food Technology. A. H. Johnson and M. S. Peterson
(editors). AVI Publishing Co., Westport, Connecticut.

Food Composition, Properties, and General Data 853

Ascorbic Acid (Requirements and Sources)


MILLIGRAMS

I to 10

45

551 60

- 12 4-14 to 18-l' 8 *i
75 +

451 SO

551 60

124i4-"-fl8-"-{*
to
14

' lo
18

to
'Pregnant
7 5 + laclating

GOOD SOURCES!
MILLIGRAMS
Orange

\ med.

Strawberries
% cup

-+60

Fresh
'/, cup
Orange Juice
Froien
'/, cup .
Orange Juice
Grapefruit
'/, ined.
Melon
Banana

-+47

1 iTied.

Apple

Broccoli

-+52

1 ser ving

ned.

Y.

cup

Brussels Sprouts
y, cup
Raw Tornoto

^35

1 n
Dark Green leafy_
Vegetables V2 cup

-+34
-+24

Cabbage V7 cup Potato

1 med\

Canned Tomatoor
Juice
'/i c u p "

+20

Green Pepper

-+20

ed.

Asparagus
Vi cup
Peas

y2 c u p .

Lettuce

'/ head

liver

3 % oz.

-HI

tAverage nutrient content as food is served. (Note 3'/2 oz equals approxi


mately 100 g.)
FIGURE 2.A.5
Source: Lessons on Meat. (1974). National Live Stock and Meat Board, Chicago.

854 Food Composition, Properties, and General Data

Ascorbic Acid, Food

TABLE 2 A. 18
Ascorbic acid in fruits
(mg per 100 g)
Apple, Blenheim Orange
Bramley Seedling
Cox's Orange Pippin
Banana
Cherry
Currant (black)
(red)
Gooseberry
Grape
Grapefruit
Greengage
Haw
Hip

16-22
2-14
1-15
3-17
136-353
50

28-47
1-4

26-65
0.5-7
49-500
10-1870

(mgper 100 g)
Lemon
Lime
Loganberry
Melon, Cantaloupe
Orange
Orange Juice
Pear
Pineapple
Plum
Raspberry
Strawberry
Tangerine
Tomato

14-66
32-58
20-48
15-53
16-99
28-89
1-10
10-63
0.5-5
30

46-77
10-36
13-39

Source: Sinclair, H. M., and Hollingsworth, D. F. (1969). Hutchison's Food and the Principles of
Nutrition. Edward Arnold (Publishers), London, England.

Ascorbic Acid, Fruit Juices


TABLE 2 A. 19
Ascorbic acid supplied by four ounces of various canned
fruit juices
Fruit
Apple
Apricot nectar
Pineapple
Tomato
Tangerine
Grapefruit
Orange and grapefruit
Orange

Ascorbic Acid
Mg
1.5
1.5
10
20
32
34
48
53

Source: Woodroof, J. G., and Phillips, G. F. (editors) (1974).


Modified fruit juice beverages. In Beverages: Carbonated and
Noncarbonated. AVI Publishing Co., Westport, Connecticut.

Food Composition, Properties, and General Data

Asparagus Terms

Spears

Tips

Points

Cut spears
or cuts
and tips

FIGURE 2.A.6
Identification of cuts of asparagus used for processing canned and frozen products
Source: USDA (1977). How to buy canned and frozen vegetables. USDA Home and Garden Bull. 167.

855

Bacon Dressing
TABLE 2.B.1
Ingredients
2 slices of bacon, fried
Bacon fat from bacon
% cup vinegar

2 tbsp sugar (optional)


V2 tsp salt

Procedure
Fry the bacon until crisp, and crumble. Into the same pan
(with the fat) add the vinegar, sugar and salt. Stir and pour
hot over greens or salad. Finely chopped onions often are
added to this type of salad dressing.
Source: Kintner, T. C, and Mangel, M. Vinegars and salad
dressings. Univ. Missouri. Agric. Exp. Sta. Bull. 631.

856

Food Composition, Properties, and General Data 857

Bacterial Food-Borne Illnesses

TABLE 2.B.2
Name of illness

Symptoms

What causes it

Salmonellae. Bacteria Severe headache, fol


Salmonellosis.
lowed by vomiting,
widespread in nature,
diarrhea, abdominal
Examples of foods
live and grow in in
cramps, and fever.
involved: Poul
testinal tracts of hu
Infants, elderly, and
try, red moats,
man beings and
persons with low re
eggs, dried foods,
animals.
sistance are most sus
dairy products.
ceptible. Severe in
fections cause high
fever and may even
cause death.
Perfringens
poisoning.
Examples of foods
involved: Stews,
soups, or gravies
made from poul
try or red meat.

Staphylococcal poi
soning (frequent
ly called staph).
Examples of foods
involved: Cus
tards, egg salad,
potato salad,
chicken salad,
macaroni salad,
ham, salami,
cheese.
Botulism.
Examples of foods
involved: Canned
low-acid foods,
smoked fish.

CIostridium

per-

fringe/is. Spore-formingbacteriathat grow


in the absence of oxy
gen. Temperatures
reached in thorough
cooking of most foods
are sufficient to de
stroy vegetative cells,
but heat-resistant
spores can survive.

Nausea without vomitting, diarrhea, acute


inflammation of stom
ach and intestines.

Staphylococcus aureus. Vomiting,


diarrhea,
Bacteria fairly resist
prostration, abdomi
ant to heat. Bacteria
nal cramps. General
growing in food
ly mild and often at
produce a toxin that
tributed to other
is extremely resistant
causes.
to heat.

Clostridivm botuHnum. Double vision, inability


Spore-forming orga
to swallow, speech
nisms that grow and
difficulty, progressive
produce toxin in the
respiratory paralysis.
absence of oxygen,
Fatality rate is high,
such as in a sealed
in the United States
container.
about 65 percent.
{Continued)

858 Food Composition, Properties, and General Data


Table 2.B.2 (Continued)
Characteristics of illness

Transmitted by eating contaminat


ed food, or by contact with in
fected persons or carriers of the
infection. Also transmitted by
insects, rodents, and pets.
Onset: Usually within 12 to 36
hours.
Duration: 2 to 7 days.
Transmitted by eating food con
taminated with abnormally large
numbers of the bacteria.
Onset: Usually within 8 to 20
hours.

Preventive measures

Salmonellae in food are destroyed


by heating the food to 140 F.
and holding for 10 minutes or to
higher temperatures for less
time; for instance, 155 F. for a
few seconds. Refrigeration at
40 F. inhibits the increase of
Salmonellae, but they remain
alive in foods in the refrigerator
or freezer, and even in dried
foods.
To prevent growth of surviving
bacteria in cooked meats, gravies,
and meat casseroles that are to be
eaten later, cool foods rapidly
and refrigerate promptly at
40 F. or below, or hold them
above 140 F.

Duration: May persist for 24


hours.

Transmitted by food handlers who


carry the bacteria and by eating
food containing the toxin.

Growth of bacteria that produce


toxin is inhibited by keeping hot
foods above 140 F. and cold
foods at or below 40 F. Toxin is
Onset: Usually within 3 to 8 hours.
destroyed by boiling for several
hours or heating the food in a
Duration: 1 to 2 days.
pressure cooker at 240 F. for 30
minutes.

Transmitted by eating food con


taining the toxin.
Onset: Usually within 12 to 36
hours or longer.

Bacterial spores in food are de


stroyed by high temperatures ob
tained only in the pressure canner.1 More than 6 hours is needed
to kill the spores at boiling tem
perature (212 F.).

Duration: 3 to 6 days.
The toxin is destroyed by boiling
for 10 to 20 minutes; time re
quired depends on kind of food.
1
For processing times in home canning, see Home and Garden Bulletin S, "Home
Canning of Fruits and Vegetables," and 106, "Home Canning of Meat and Poultry."

Source: USDA (1975). Keeping food safe to eat. USDA Home and Garden Bull. 162.

Food Composition, Properties, and General Data 859

Bacteria, Molds, and Yeasts

COCCI

RODS

FLAGELLATED RODS

STREPTOCOCCI

CHAINS OF RODS

SPORING RODS

BUDDING YEAST
CELLS

MOULD FILAMENTS
WITH SPORE HEAD

SPORING HEAD
OF MOULD

FIGURE 2.B.1
Microscopic appearance and identification of molds and yeasts
Source: Graham-Rack, B., and Binsted, R. Hygiene in Food Manufacturing and Handling. Food Trade press,
London, England.

860 Food Composition, Properties, and General Data

Bacteria on Chickens at Various Holding

Temperatures

10

6
8
10
DAYS HELD

12

14

16

18

FIGURE 2.B.2
Growth of bacteria on chickens at 32, 40, and 50F
Source: Snyder, E. S., and Orr, H. L. Poultry meat. Publ. 9, Ontario Dept. Agriculture, Canada.

Baked Products, Frozen Storage Life


TABLE 2.B.3
Food

Approximate holding
period at 0 F.
(months)

Bread and yeast rolls (baked):


White bread
Cinnamon rolls
Fruit and nut breads
Plain rolls
Cakes (baked):
Angel
Chiffon
Chocolate layer
Fruit
Pound
Yellow
Pies (unbaked):
Apple
Berry
Cherry
Peach

12

Source: USDA (1979). Breads, cakes, and pies in family meals: A guide for consumers.
USDA Home and Garden Bull. 186.

Food Composition, Properties, and General Data 861

Banana, Areas of Production

LONGITUDE, degrees

FIGURE 2.B.3
Zone of banana production
Source: Von Loesecke, H. W. Bananas. In Economic Crops, Vol. 1. Z. I. Kertesz (editor). John Wiley & Sons, New
York.

Bananas, Composition
TABLE 2.B.4
Chemical composition of different varieties of ripe bananas1 expressed as percentage of fresh pulp
Constituent

Gros Michel

Lady Finger

Lacatan

Plantain

Red3 Banana

Moisture
Reducing sugars
Nonreducing sugars
Starch
Total carbohydrates
Protein
Crude fat
Pectin
Protopectin

75.9
10.73
6.12
2.93
19.78
0.81
0.47
0.34
0.34
0.76
4.46

70.6
6.19
13.38
4.13
23.70
1.49
0.30
0.57
0.29
0.70
4.27

71.6
8.15
10.01
6.54
24.70
1.04
0.40
0.41
0.35
0.77
4.06

63.8
18.89
0.00
11.69
30.58
1.16
0.30
0.43
0.37
0.85
9.00

73.3
4.10
16.08
4.12
24.30
0.48
0.24
0.62
0.43
0.84
4.05

Ash

Acidity, cc. 2

'These analyses are for fruit the peel of which had developed a full yellow color.
centimeters of N NaOH required to neutralize 100 g of pulp.
Unpublished data, J. T. Manion, United Fruit Co., Research Dept., 1933.

2
Cubic
3

Source: Von Loesecke, H. W. Bananas. In Economic Crops. Vol. 1. Z. I. Kertesz (editor). John Wiley & Sons, New
York.

862 Food Composition, Properties, and General Data

Barrel Size
TABLE 2.B.5
Conversion table for barrels
Compute Gallons for Liquids, Pounds for Solids
Wine
Ale

Petroleum
Rosin
Flour
Butter
Pork, beef
Cement

31
36
42
180
196
224
200
376

Source: Grant, J. (editor) (1969). Hackh's Chemical


Dictionary, 4th Edition. McGraw-Hill Book Co., New
York.

Beans, Dry, Cooking


TABLE 2.B.6
Boiling guide for dry beans, peas, and lentils1
Vegetable (1 cup)

Black beans
._
.
Blackeye beans (blackeye peas, cowpeas)
Cranberry beans
Great Northern beans
Kidney beans
Lentils
Lima beans, large
Lima beans, small
Navy (pea) beans
Peas, whole
Pinto beans
Soybeans
Split peas
1

Amount
of water
Cups
3
2%
3
2%
3
2
2%
2%
3
2%
3
4
2

Approximate
boiling time

Yield

Hours
2
%
2
1 to 1%
2
%
1
1
1% to 2
1
2
2%
%

Cups
2
2%
2
2V4
2%
2%
2%
2
2tt
2%
2%
2%
2%

Soak before cooking.

Source: USDA (1980). Vegetables in family meals. USDA Home and Garden Bull. 105.

Food Composition, Properties, and General Data 863

Beans or Peas Planting Guide


TABLE 2.B.7

Type

Pounds of
seed per
50-ft row

Depth of
planting,
inches

Spacing
between
rows,
inches

Spacing
in rows,
inches
Seeds
Plants

Snap beans, bush

I/4-V2

1-11/2

18-30

1-2

2-4

50-60

Days to
harvest

Snap beans, pole

1/4-V2

1-11/2

24-48

3-6

4-8

60-70

Lima beans, bush

1/4-1/2

1-11/2

18-30

2-4

4-8

65-75

Lima beans, pole

1/4-1/2

1-11/2

36

3-6

6-8

70-90

!/4

1-2

6 (double
rows)
36-48

1-11/2

I-IV2

55-70

I/4-V2

1-11/2

30-54

2-4

2-4

55-80

Peas, garden

Peas, southern

Source: USDA (1977). Growing your own vegetables. USDA Agricultural Information Bull.
409.

Beans, Peas, and Lentils Label

BRAND NAME

I. BRAND

COMMON NAME
OF PRODUCT
SERVING INSTRUCTIONS
& RECIPES (OPTIONAL)
\

NAME AND
ADDRESS OF
MANUFACTURER
NET WEIGHT

titiilscIIII In iisdiinh inksn


- nlio IIIKKIIIIS scnliin (IIII
liesmlho <>l IKIIIIIII
ill mln nicoinli lino: oinlsclin

FIGURE 2.B.4
Source: USDA (1970). How to buy dry beans, peas, and lentils. USDA Home and Garden Bull. 177.

864 Food Composition, Properties, and General Data

Beans, Peas, and Nuts


TABLE 2.B.8
Composition of beans, peas, and nuts [Dashes () denote lack of reliable data for a
constituent believed to be present in measurable amount]
NUTRIENTS IN INDICATED QUANTITY

Item
No.

Water

Foods, approximate measures, units, and weight


(edible part unless footnotes indicate otherwise)

(B)

(A)

"irams

511

512

513

514

515

516

517

518

519

520

521

Filberts (hazelnuts), chopped

(about 80 kernels).

Lentils, whole, cooked

(C)

(D)

(E)

(F)

Calories

Crams

Crams

in

509

510

Almonds, shelled:
1 cupChopped (about 130 almonds)

1 cup

Slivered, not pressed down

(about 115 almonds).

Beans, dry:

Common varieties as Great North

ern, navy, and others:

Cooked, drained:

1 cup---

Great Northern

Pea (navy)

1 cup---

Canned, solids and liquid:

White with

Frankfurters (sliced)

1 cup

Pork and tomato sauce

1 cup

Pork and sweet sauce

1 cup

Red kidney

1 cup

Lima, cooked, drained

1 cup

Blackeye peas, dry, cooked (with

1 cup

residual cooking liquid).

Brazil nuts, shelled (6-8 large

1 oz

kernels).

Cashew nuts, roasted in oil

1 cup

Coconut meat, fresh:

Piece, about 2 by 2 by 1/2 i n

1 piece
Shredded or grated, not pressed
1 cup
down.

Fat

Protein

Percent

775
690

24
21

70
62

69
69

210
225

14
15

1
1

71
71
66
76
64
80

365
310
385
230
260
190

19
16
16
15
16
13

18
7
12
1
1
1

130
115

in

507
508

Food
energy

180
190
255
255
255
255
190
250

19

28

185

140

785

24

64

45
80

51
51

155
275

2
3

16
28

1 cup

115

730

14

72

1 cup

200
144

72
2

210
840

16 Trace
37
72

1 tbsp

1 cup

1 cup

16
200
118

2
70
3

95
230
810

4
16
11

8
1
84

1 cup

140

775

41

65

1 cup

145

810

35

69

531

1 cup-

3
3
4

785
500
780

26
16
18

74
47
77

1 cup

1 cup

Persian or English, chopped


(about 60 halves).

in o

1 cup

CM 00 CM

523
Peanuts, roasted in oil, salted

(whole, halves, chopped).

524
Peanut butter

525
Peas, split, dry, cooked

526
Pecans, chopped or pieces (about

120 large halves).

527
Pumpkin and squash kernels, dry,

hulled.

528
Sunflower seeds, dry, hulled

Walnuts:

Black:

529
Chopped or broken kernels
Ground (finely)
-530

522

Source: Consumer and Food Economics Institute (1977). Nutritive value of foods. USDA Home and Garden Bull. 72.

Food Composition, Properties, and General Data 865

NUTRIENTS IN INDICATED QUANTITY


Fatty Acidt
Uimturwd
Oleic
Lino
leic

(G)

(H)

Crams

Grams

5.6 47. 7
5.0 42. 2

2.4
4.3

2.8
5.0

12. 8
11. 3

.6
1.1

Iron

Vitamin
A value

Thiamin

Ribo
flavin

Niacin

Ascorbic
acid

Calcium

(K)

(L)

Grams

Mitli
grams

Milli
grams

25
22

304
269

655
580

6.1 .1,005
5.4
889

0
0

.31
.28

1.20
1.06

38
40

266
281

4.9
5.1

749
790

0
0

.25
.27

.13
.13

1.3
1.3

32
48
54
42
49
35

94
138
161
74
55
43

303
235
291
278
293
238

668
4.8
4.6
536
5.9
4.6
673
5.9 1,163
3.3
573

330
330

30

.18
.20
.15
.13
.25
.40

.15
.08
.10
.10
.11
.10

3.3 Trace
5
1.5
1.3
1.5
1.3
1.0

(1)
Gran

Phos
phorus

Potassium

Carbo
hydrate

o in
en en

Satu
rated
(total)

(M)
Milli
grams

(N)

(0)

Milligrams

Inter
national
units

10

(P)

(0)

(R)

Milli
grams

Milli
grams

Milli
grams

(S)
Milli
grams

4. 6 Trace
4. 0 Trace

6.2

7.1

53

196

1.0

203

Trace

.27

.03

.5

12.9 36.8

10.2

41

53

522

5.3

650

140

.60

.35

2.5

.8
1.4

115
205

0
0

.02
.04
.53

.01
.02

1
.2
2
.4
1.0 Trace

4.8

14.0
24.8

43
76

.9
1.6

.3
.5

4
8

6
10

5.1 55.2

7.3

19

240

388

3.9

810

20.7

50
107

238
577

4.2
3.0

498
971

40

13.7 33.0

39
27

.14
.46

.12
.19

1.2
24.8

0
0

3.7

2.3
20.0

9
22
86

61
178
341

.3
3.4
2.8

100
592
712

80
150

.02
.30
1.01

.02
.18
.15

2.4
1.8
1.1

7.2 50.5

3
42
17

11.8 23.5

27.5

21

71 1,602

15.7 1,386

100

.34

.27

3.4

8.2 13.7

43.2

29

174 1,214

10.3 1,334

70

2.84

.33

7.8

6.3 13.3
4.0 8.5
8.4 11.8

45.7
29.2
42.2

19 Trace
12 Trace
19 119

380
240
40

.28
.18
.40

.14
.09
.16

.9
.6
1.1

1.5

713
456
456

7.5
4.8
3.7

575
368
540

00
05
Qi
TABLE 2.B.9
Breeds and their characteristics
Breed

Place of
Origin

Color

Distinctive
Head
Characteristics

Other
Distinguishing
Characteristics

Disqualifications;
Comments

Beef Breeds:
Angus

Becfinasters
(approx. V2 Brahman, and 'Aeach
Shorthorn a n d
Hereford)

Belted Galloway

S c o t l a n d ; in t h e
northeastern coun
ties of Aberdeen,
Angus, Kincardine,
and Forfar.

United States; on the


L a s a t e r Ranch,
Falfurrias, Texas.

S c o t l a n d ; in t h e
southwestern dis
trict of Galloway.

Black

Red is the dominant color, but


color is variable
and is disregarded in selection.

Blac k with a
brownish tinge,
or dun; with a
white belt com
p l e t e l y encir
cling the body
b e t w e e n the
shoulders and
the hooks.

Polled

The majority are


horned, although a
few are naturally
polled.

Polled

Comparatively smooth coat


of hair.
Somewhat c y c l i n d r i c a l
body.

Cood milk producers under


range conditions; heavy
w e a n i n g a n d mature
weights.

Heavy coat of hair.

Horns, scurs, or buttons.


Red color.
A noticeable amount of white
above the underline, or in
front of the navel, or on one
or more legs.
Calves from females less than
18 mo. of age when calf was
dropped, or from bulls less
than 6 mo. of age at the
time of service.
In order that each Beefmaster
may be permanently identi
fied with the breeder thereof,
the breeds must use a prefix
name such as "Jones Beef
master," "Smith Beefmas
ter," etc., to designate his
cattle. Thus, in a unique way,
the responsibility for the con
tinued improvement of the
breed is placed squarely upon
the individual breeder.
Red color, incomplete belt,
other white marks, or scurs.

(Continued)

o
en

5'
03

I
a
80

TABLE 2.B.9 (Continued)


Brahman

India (but a distinct


American b r e e d
has been created
through the amal
gamation of several
Indian types, prob
ably with a small
infusion of Euro
pean breeding).

Cray or red preferred; e i t h e r


solid color, or a
gradual blend
ing of the two.
However, there
ar e
brown,
b l a c k , white,
and spotted
Brahmans.

Drooping ears.
A long face.

U n i t e d S t a t e s ; on
Clear Creek Ranch,
Welch, Okla.,
owned by Frank
Buttram, b e g i n ning in 1942.

Black

Polled

Charbray
(J/4 Charolais, /
Brahman to 7/8
C h a r o l a i s , 1/8
Brahman, solid
color, golden to
white are regis
tered)

United States; in the


Rio Grande Valley
of Texas.

Light tan at birth,


but usually
c h a n g e to a
cream white in
a few weeks.

Horned

Charolais (usually
spelled Charol
lais in France)

France; in the province of Charolles in


Central France.

White or cream

Horned

Pink skin and mucus mem


branes.

The association disqualifies any


animal that (1) has a black
nose, (2) is spotted, or (3)
has excessive dark skin pig
mentation.

Red; rich dark red


is preferred.

Creamy white horns


with black tips.

Yellow skin.

White other than in the switch


or on small areas on the udder
and belly.

Brangus

(3/8 Brahman
5/8 Angus)

Devon

Dexter

England; in the county of Devon.

Ireland, in the southern and southwestern p a r t s . They


were named after
their founder, a Mr.
Dexter.

Prominent hump over the


shoulders.
An abundance of loose, pendulous skin under the
throat and along the dewlap.
A voice that resembles a
grunt rather than a low.

Slight crest over the neck.


Smooth, sleek coat.

Brindle, gruella (a smutty or


blackish red), or albino color.
Crypt orchid bull.
Freemartin heifer.
Inherited lameness.
Dwarf or midget characteris
tics.

b
p

Horns.
Off-color.
White on underline or legs.
CO

Black or red.

Head is rather long.

A slight hint of the Brahman


dewlap remains.

Small size and short legs.


Mature bulls should not
exceed 900 lbs. and mature cows 800 lbs. Some
mature animals are less
than 40 inches high.

To qualify for registration,


Charbray cattle must have
at least Vi Brahman. Charolais-Brahman of lesser per
centages are recorded but not
considered registered.

Animals having white other


than on the belly, switch,
udder, or scrotum are disqualified for registry.

I.

o
o

a
B3

(Continued)

Qt

00
OS
00

TABLE 2.B.9 (Continued)


Breed
Galloway

Place of
Origin
S c o t l a n d ; in t h e
southwestern prov
ince of Galloway.

Color
Black; sometimes
with a brown
ish or reddish
tint; or dun.

Distinctive
Head
Characteristics
Polled

Other
Distinguishing
Characteristics
Long curly hair.

a
Disqualifications;
Comments
White markings on feet or legs
or above the underline.

O
a
8

I
o
en

o
Hereford

Indu Brazil (Zebu)

England; in the coun


ty of Hereford.

Brazil

Calves from females less than


24 mo. of age when calf was
dropped, or from bulls less
than 12 mo. of age when ser
vice producing the calf oc
curred, cannot be registered.

Red with white


markings; white
face and white
on the under
l i n e , flank,
c r e s t , switch,
breast, and be
low the knees
and hocks.
White back of the
crops, high on
the flanks, or
too high on the
l e g s is objec
tionable. Like
wise, dark or
s m u t t y noses
and red necks
are f r o w n e d
upon.
Light grey to sil
ver grey; dun to
red.

3
!
o

S 5

o
S3

Prominent forehead
and long drooping
ears. Symmetrical
horns drawing up
ward and to the
rear.

Prominent hump over the


shoulders.
An abundance of loose,
pendulous skin under the
throat and along the dew
lap.
A voice that resembles a
grunt rather than a low.

Brindle color combinations.


White markings on the nose or
switch.
Absence of loose, thick, mel
low skin.
Weak and improperly formed
hump.

(Continued)

TABLE 2.B.9 (Continued)


Red with white
markings, white
face and white
on underline,
flank , c r e s t ,
switch, breast,
and below the
knees and hocks.
White back of the
crops, high on
the flanks, or
too high on the
legs is objec
tionable. Like
wise, dark or
s m u t t y noses
ar e frowne d
upon.

Polled

United States; in the


north
central
states, chiefly Ohio
and Indiana.

Red, w h i t e or
any c o m b i n a
tion of red and
white.
A "smutty nose"
or dark nose
is o b j e c t i o n
able.

Polled

Red Angus

British Isles1

Red

Red Brangus

United States; from


Brahman A n g u s
cross , made in
1946.
Registry chartered in
1956.

Red

Polled Hereford

Polled Shorthorn

U n i t e d S t a t e s ; in
Iowa.

No calf is eligible for registration unless its' sire was at


least 12 mo. of age at the
time of conception, and its
dam at least 24 mo. of age
at the time of calving.
Horned animals.

I
ft,

b
a

9
Horned animals.

I
o

09

Polled

Broa d hea d w i t h
slightly curved fore
head and straight
profile; with med
ium sized, moder
ately drooping ears.

Similar to black Angus, ex


cept for recessive red color.
Males have crest immediate
ly forward of the shoul
ders. Smooth, sleek coat.

Any color other than red.

White spotting other than on


the underline, brindling or
roan on the body, or black
skin or mucus membrane.
Long hair, or tight hide.
Undersized; too rangy or too
compact.
Mature females with under
developed teats or udders.
Mature males with an exces
sive or pendulous sheath, or
the absence of a sheath.

I
8
ft-

3
d
0

00

(Continued)

OS
CO

TABLE 2.B.9

QO

(Continued)

Breed
Santa Certrudis
(5/8Shorthorn
and 3/8 Brahman)

Place of
Origin
United States; on the
King Ranch in Texas.

Color

Distinctive
Head
Characteristics

Red or cherry red.

Scotch Highland
(or Highland)

Scotland

Silver , golden,
light red, brindle, black, or
dun.

Long,widespread
horns and heavy
foretop.

Shorthorn

Red, white or any


England ; in the
combination of
northeastern counred and white.
t i e s of Durham,
Northumbe r 1 a n d, A "smutty nose"
or dark nose is
York, and Lincoln.
objectionable.

Rather short, refined,


incurving horns.

Other
Distinguishing
Characteristics

Disqualifications;
Comments

H a i r s h o u l d be short,
straight, and slick.
Hide should be loose, with
surface area increased by
neck folds and sheath or
navel flap.

White or other spotting; fawn,


cream, or brindle color; black
skin; long wavy hair; absence
of neck folds.

Long, shaggy hair, short


head and short legs.

Mottled or spotted with white


(white permissible on tip of
tail or on udder), or polled.

b
ft

No calf is eligible for registra


tion unless its sire and dam
were each at least 18 mo.
of age at the birth date of
the calf.

&

Dual-Purpose
Breeds:
Red, white, or
any c o m b i n a tion of red and
white.

Fine horns that are


rather short.

No calf is eligible for registra


tion unless its sire and dam
were each at least 18 mo.
of age at the birth date of
the calf.

Red Poll

England; in the eastern middle coastal


counties of Norfolk
and Suffolk.

Red, varying from


light to dark
red.
Any white except
in the switch is
discriminated
against.
Also a smoky
nose or dark
spots on the
nose are objec
tionable.

Polled

White above underline, above


switch of tail, or on legs.
Bulls with white on underline
forward of the navel region;
or with only one testicle.
Solid black or blue nose.
Scurs or any horny growth.
Total blindness.

'In England and Scotland, both reds and blacks are registered in same association, without distinction. In the U.S.. however, red colored animals have been barred from registry in the American
Angus Association since 1917 Red Angus Association of America was organized in 1954.

Source: Ensminger, M. E. (1969). Animal Science. Interstate Printers & Publishers, Danville, Illinois. Reproduced with permission of the publisher.

alDs

England

onti

Milking Shorthorn

Food Composition, Properties, and General Data 871

Beef, Boneless Cuts

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.

HINDSHANK MEAT

HEEL

TOP ROUND (INSIDE)

EYE OF ROUND

BOTTOM ROUND (OUTSIDE)

KNUCKLE

SIRLOIN RUMP
TOP SIRLOIN BUTT
TENDERLOIN
BOTTOM SIRLOIN BUTT
FLANK STEAK
LOIN STRIP
LOIN WING
FLANK MEAT
RIBEYE COVER
RIBEYE

17. RIB WING


18.
19.
20.
21.
22.
23.
24.
25.
26.
27.
28.

SHORT PLATE
BRISKET
DECKLE
SHOULDER CLOD
CHUCK TENDER
CHUCK ROLL (BLADE END)
CHUCK ROLL (NECK END)
INSIDE CHUCK
NECK MEAT
ARMBONE MUSCLE
FORESHANK MEAT

RIB FINGERS
SKIRT
HANGING TENDER
TRIMMINGS
NOTE: Circled Numbers Lie Deeply

FIGURE 2.B.5
Source: Food inspection specialist. Department of the Army, TM 8-451 (1969).

872 Food Composition, Properties, and General Data

Beef Carcass, Cutting Yield


TABLE 2.B.10
Beef carcass half (300 lb)
Retail Cut

% of Carcass

Porterhouse, T-bone & club steak


Sirloin steak
Round steak
Rib roast
Boneless rump
Chuck roast
Ground beef
Stew meat and miscellaneous
Bone, trimming and cutting loss

6.0
6.7

Lb
18
20
33
24
12
51
23
56
63

11.0
8.0
4.2

17.0
7.5

18.6
21.0
100.0

300

Source: Simonds, L. A., and Vanstavern, B. D. Buying meat for locker or


home freezer. Coop. Ext. Serv., The Ohio State Univ.

Beef Carcasses, Yield Grade


TABLE 2.B.11
Relative composition of beef carcasses1
Total Waste

(%)

Fat
(%)

Bone

Yield Grade

(%)

(%)

1
2
3
4
5

82.0
77.4
72.8
68.2
63.6

7.6

10.4

12.7
17.8
22.9
28.0

9.9
9.4
8.9
8.4

18.0
22.6
27.2
31.8
36.4

Retail Cuts

Examples onlyindividual carcasses will show minor variations.

Source: Simonds, L. A., and Vanstavern, B. D. Buying meat for locker or home
freezer. Coop. Ext. Serv., The Ohio State Univ.

Food Composition, Properties, and General Data 873

Beef Chart

Round Steak

^ f e

>""J

Heel

ROUND

\ Pin Bone
S i r l o i n Steak

Flat Bone
S i r l o i n Steak

Wedge Bone
S i r l o i n Steok

LOIN END

^ J

Club Steak

el Mignon

Porterhouse Steak

'
T Bone Steak

'^

S t r i p Loin Steak

Tenderloin Steak
(also Iron, Sirloin 1,2.3)

Stew Meat or
Ground

Meat

SHORT LOIN

Short Ribs

S t a n d i n g Rib Roost

Blade

Rib Steok

Roast or Steak

(D

2 Arm

Pot-roast or

Pot-roost 0

Stenk

bleak

t Stew Meat or
Ground Meat

Stew Meat or Ground Meat


FORE SHANK

CHUCK

Fresh

Brisket

BRISKET

FIGURE 2.B.6
Source: How to buy meat for your freezer. USDA (1969) Home and Garden Bull. 166; How to buy beef roast.
USDA (1977) Home and Garden Bull. 146.

874 Food Composition, Properties, and General Data

Beef, Chicago-Style Cutting

7 Heel of round

1 Hind shank

8 Round steaks
9 Rump pot roasts
10 Knuckle soup bone
11
12
13
14

Sirloin steaks
Wedge-bone
Round-bone
Double-bone
Hip- or pin-bone

15 Porterhouse steaks
16 T-bone steaks
17 Club steaks

18 Rib roasts and


steaks
19 Blade rib roast
20 Chuck rib or
blade pot roasts
and steaks

5 Brisket

21 Neck

6 Fore shank
Arm pot
23 Knuckle
roasts and
soup
steaks
bone

FIGURE 2.B.7
Location of the Chicago-style retail cuts of beef and their relation to the skeleton
Source: Breidenstein, B., and Bull, S. Beef for the table. Circ. 585, Ext. Serv. Agric. Home Econ, Univ. Illinois.

Beef Chuck
Ann Side of Cbwfc

<D Blaio sidi of Chwk


<D Mai* Chuck

Cross Rib ( D

Kks. 1st to 5th

Nick VtrtihTM
Wkl*

FIGURE 2.B.8
Bone structure of a beef chuck
Source: Muscle Boning of the Chuck. National Live Stock and Meat Board, Chicago.

Food Composition, Properties, and General Data 875

Beef, Cooking
TABLE 2.B.12
Timetable for cooking beef

Cut

Standing ribs
Standing ribs
Standing ribs
Rolled ribs
Blade, 3rd to 5th
rib (high quality
only)
Rump (high
quality only)
Tenderloin
Beef loaf
Steaks (1 in.)
Steaks (l x / 2 in.)
Steaks (2 in.)
Beef patties (1 in.)
Pot roasts
Arm or blade
Rump
Swiss steak
Corned beef
Fresh beef
Stew
1

Roasted alt 300F


Oven Temp
Meat
Thermometer
Reading
Time
(min per lb)
(F)
140 (rare)
160 (med)
170 (well)
Same as above

18-20
22-25
27-30
Add 10-15

150-170

25-30

150-170
140-170
160-170

25-30
20-25
25-30

Broiled1
Meat
Thermometer
Total
Reading
Time
(F)
(min)

140 (rare)
160(med)
140 (rare)
160 (med)
140 (rare)
160 (med)
140 (rare)
160 (med)

Braised

Cooked in
Liquid

Total
Time
(hr)

Total
Time
(hr)

15-20
20-30
25-35
35-50
30-40
50-70
12-15
18-20
3-4
3-4
2-3

3%-5
3-4

3-4
2-3

Panbroiling or griddle-broiling requires approximately one-half the time for broiling.

Source: Potts, B., Simonds, L., and Vanstavern, B. D. Meat specials really are special. The Ohio State Univ. Coop.
Ext. Serv. Bull. 574.

00
05

TABLE 2.B.13
Characteristics and cooking methods of beef cuts
WHOLESALE
CUTS
Round (and
Rump)

RETAIL CUTS
Round Steak (full cut)
Top Round Steak
or Pot-Roast
Bottom Round Steak
or Pot-Roast
Tip Roast or Steak
Standing Rump
Rolled Rump
Heel of Round
Hind Shank

Sirloin

Sirloin Steak
Pinbone Sirloin Steak
Boneless Sirloin Steak

Short Loin

S3" o
CHARACTERISTICS

Round or oval in shape with small round bone. One large muscle, three
smaller ones.
Most tender portion of round. Is one large muscle.
Not so tender as top round. Distinguished from top round by having two
muscles.
Triangular cut; roast may contain kneecap. Steaks are boneless.
Triangular in shape; contains portions of aitch (rump) bone and tail bone.
Knuckle end of leg (round) bone usually removed.
Boneless roll.
Boneless wedge-shaped cut from lower part of round. Weighs 4 to 8
pounds. Has very little fat and is least tender cut of round.
Bony, considerable connective tissue, rich in extractives.
Contains portions of back bone and hip bone. Wide variation in bone and
muscle structure of the various steaks.
Lies next to the porterhouse. Contains pin bone which is the forward end
of hip bone.
Any boneless steak from the sirloin.

Largest steak in short loin. Loin strip and tenderloin muscles. T-shaped
bone. Tenderloin larger in porterhouse than in other short loin steaks.
T-Bone Steak
Same as porterhouse except tenderloin is smaller (porterhouse and
T-bone used more or less interchangeably).
Club (Delmonico) Steak Triangular-shaped; smallest steak in short loin. Tenderloin has practically
disappeared.
Tenderloin Roast or Steak Boneless tapering muscle. Most tender cut beef.

COOKING METHODS

Braise
Braise; roast; pan fry

Braise
Braise; roast; broil;
pan broil; pan fry
Braise: roast (high
Braise, roast (high

quality)
quality)

Braise; cook in liquid


Cook in liquid (soup)

Broil; panbroil;

pan fry

Broil; panbroil;

pan fry

Broil; panbroil;

pan fry

Broil;

panbroil;

pan fry

Broil; panbroil;

pan fry

Broil; panbroil;

pan fry

Roast;
broil;
panfry

panbroil;

Porterhouse Steak

(Continued)

I
i

I
I

TABLE 2.B.13 (Continued)


Flank

Flank Steak
Flank Steak Fillets
Flank Meat

Rib

Standing Rib Roast


(Short Cut)
Rolled Rib Roast
Rib Steak
Short Ribs

Short
Plate

Plate "Boiling" Beef


Rolled Plate
Short Ribs

Square-Cut
Chuck

Arm Pot-roast or Steak


Blade Pot-roast or Steak
Boneless Chuck
Boneless Neck
English (Boston) Cut

Oval-shaped boneless steak weighing % to IV2 pounds. Muscles run length


wise; usually scored to shorten muscle fibers. Less tender cut.
Braise
Braise
Sections of flank steak rolled and fastened with skewers.
Boneless. Coarse fibers. May be rolled, cut into stew or ground.
Braise; cook in liquid
Contains two or more ribs from which short ribs and chine bone have
been removed. Comparable to rib roast served in restaurants.
Boneless roll. Outer cover of roll consists largely of thin plate meat
wrapped around rib eye.
Contains rib eye and may contain rib bone.
Cut from ends of ribs; layers of lean and fat.
Cut across plate parallel with ribs.
When rolled the absence of the rib eye distinguishes this cut from the
rolled rib.
Cut from ends of ribs; layers of lean and fat.
Has a round bone and cross sections of 3-5 ribs. A small round muscle
near the round bone is surrounded by connective tissue.
Pot-roast contains portions of rib and blade bones. Steaks cut between ribs
will not contain rib bone.
Any part of the square-cut chuck (except the neck) from which the
bones have been removed.
Any part of the neck without the neck bone.
A rectangular piece cut across 2 or 3 chuck ribs.

Roast
Roast
Broil; panbroil; pan fry
Braise; cook in liquid
Braise; cook in liquid

o
ftO
o

Braise

Braise
Braise
Braise; cook in liquid
Braise

Boneless Brisket

Braise; cook in liquid


Braise; cook in liquid

Fore Shank

Shank Knuckle
Shank Cross-Cuts

Knuckle or upper end of fore shank.


Small pieces cut across shank bone.

Cook in liquid, braise


Braise; cook in liquid

Ground Beef

Loaf and Patties

Usually made from flank, shank, plate and chuck.

Roast (bake); broil;


panbroil; panfry; braise

Brisket

Braise; cook in liquid


Braise; cook in liquid

Layers of lean and fat. Presence of breast bone sure indication that cut is
from the brisket.
Same as above with ribs and breast bone removed.

Brisket

f
EL

Source: Meat Manual, 6th Edition. National Live Stock and Meat Board, Chicago.
00

878 Food Composition, Properties, and General Data

Beef Cuts and Uses


TABLE 2.B.14
Beef cuts and their uses
WHOLESALE 1
CUT
1
ROUND

RUMP

LOIN END

DESCRIPTION

RETAIL CUTS

Well-flavored, with rump and hind


shank oii. has very little bone

Steaks, pot-roasts

Well-flavored, contains aitch bone,


knuckle joint and tail bone. To
facilitate carving some or all of
bones are removed
Tender, juicy, varying amounts of bone

i
|

Corn beef, pot-roasts.


steaks

Sirloin steaks

SHORT LOIN

Tender, juicy, contains portion of


tenderloin

i
|

Porterhouse. T-bone. club


steaks

FLANK

Thin, practically boneless, coarse


grained, well-flavored
Tender, juicy; contains rib bones and
"eye" muscle
Juicy, well-flavored,
muscles run in different directions
Layer of fat and lean; contains rib
ends and breast bone
Rib ends, layers of fat and lean

Flank steak, stew meat

Roasts, rib steaks

RIB

CHUCK

BRISKET

PLATE
SHANKS

1
|

Considerable bone, connective tissue,


varying amounts of lean

I Pot-roasts, steaks,
i
stew meat
| Fresh brisket,
f
corned brisket
1 Short ribs, "boiling"
|
beef, boneless roll
| Soup bones, cross-cut
I
shanks

BEEF SPECIALTIES

Brains
Cream, scramble with
eggs, cutlets

1
|

Heart
Braise, cook in water

|
i
i

Liver
Fry. roast whole or
as loaf, braise

|
=
|

Tongue (fresh, pickled


or corned)
Cook in 'water

I
|

Tripe
Cook in water, cream

1
i

Oxtail
Soup, braise

Source: Meat Buying Manual. National Live Stock and Meat Board, Chicago.

Beef, Degrees of Doneness


TABLE 2.B.15
Internal temperatures of large beef roasts for the different degrees of doneness
Degree of Doneness

Color of Inside of Roast

Meat Thermometer Reading


When Roast Comes from Oven*

Rare

Bright pink

120 to 125 F.

Medium

Pinkish brown

135 to 145 F.

Well done

Greyish or
light brown

150 to 160 F.

* The temperatures at which color changes take place in beef as it cooks are considerably higher than the temperatures above
indicate; however, large roasts continue cooking for some time after they are removed from the oven. Therefore, to prevent over
cooking, roasts should be removed from the oven when the meat thermometer shows several degrees lower than the temperature at
which the actual color change takes place.

Source: Cooking Meat in Quantity. National Live Stock and Meat Board, Chicago.

Food Composition, Properties, and General Data 879

Beef, New York-Style Cutting


7 Heel of round
8 Eye of round
(outside of round)
9 Top round
(inside of round)
10 Bottom round
(outside of round)
11 Sirloin tip
12 Rump
13 Knuckle soup bone

1 Hind shank

2 Flank steak

14
15
16
17

3 Flank slew

Sirloin sfeafcs
Wedge-bone
Round-bone
Double-bone
Hip- or pin-bone

18 Porterhouse steaks
19 T-bone steaks
20 Club steaks
21 Rib roasts and
steaks
22 Blade rib roast
23 Chuck rib or
blade pot roasts
and steaks

5 Brisket

24 Neck
25 Arm pot roasts
and steaks

6 Fore shank

26 Knuckle soup bone


FIGURE 2.B.9
Location of the New York-style retail cuts of beef and their relation to the skeleton
Source: Breidenstein, B., and Bull, S. Beef for the table. Circ. 585, Ext. Serv. Agric. and Home Econ., Univ.
Illinois.

Beef, Percentages of Daily Recommended Allowances


TABLE 2.B.16
Percentages of daily recommended allowances1 (based on 3 | oz cooked lean beef)

Age
Children

1-3
4-6
7-10
Males
11-14
15-18
19-22
23-50
51 +
Females 11-14
15-18
19-22
23-50
51 +

Protein

Calories

Iron

Phosphorus

Magnesium

Thiamin

Riboflavin

Niacin

Vit.
B-6

Vit.
B-12

129
99
82
67
55
55
53
53
67
62
64
64
64

20
15
11
9
9
9
10
11
11
13
13
13
15

25
37
37
21
21
37
37
37
21
21
21
21
37

24
24
24
16
16
24
24
24
16
16
24
24
24

14
11
9
6
5
6
6
6
7
7
7
7
7

14
11
8
7
7
7
7
8
8
9
9
10
10

49
35
33
26
22
22
24
7
30
28
28
33
35

50
38
28
25
23
23
25
28
28
32
32
35
38

61
41
31
23
18
18
18
18
23
18
18
18
18

206
137
103
69
69
69
69
69
69
69
69
69
69

'Figures based on 1974 National Research Council Recommended Dietary Allowances.


Source: Facts About Beef. (1974). National Live Stock and Meat Board, Chicago.

880 Food Composition, Properties, and General Data

Beef Retail Yield


Saleable
Beef-lbs

Saleable
Beeflbs
C H U C K 164.8 lbs (26.8% of total carcass)
Blade pot-roast
59.3
Stew or ground beef
32.1
Arm pot roast
22.3
Cross rib pot roast
10.7
Boston cut
9.9
Fat and bone
30.5
TOTAL 134.3 lbs
30.5 lbs
B R I S K E T 23.4 lbs (3.8% of total carcass)
Boneless
9.4
Fat and bone
14.0
TOTAL
9.4 lbs
14.0 lbs
S H A N K 19.1 lbs (3.1% of total carcass)

S H O R T P L A T E 51.0lbs (8.3% oftotal carcass)


Plate, stew, short ribs
40.8
Fat and bone
10.2
TOTAL
40.8 lbs
10.2 lbs
F L A N K 32.0 lbs (5.2% of total carcass)
Flank
3.2
Ground beef
12.6
Fat
16.2
TOTAL
15.8 lbs
16.2 lbs
M I S C . 22.1 lbs (3.6% of total carcass)
Kidney, hanging tender
3.6
18.5
Fat, suet, cutting losses
3.6 lbs
18.5 lbs
TOTAL

R I B 59.0 lbs (9.6% of total carcass)


Standing rib roast
24.2
Rib steak
12.4
Short ribs
4.7
Braising beef
2.7
Ground beef
3.5
11.5
Fat and bone
TOTAL 47.5 lbs
11.5 lbs
L O I N 105.8 lbs (17.2% of total carcass)
18.7
Porterhouse steak
9.5
T-bone steak
5.2
Club steak
41.4
Sirloin steak
2.9
Ground beef
Fat and bone
28.1
TOTAL 77.7 lbs
28.1 lbs

R O U N D 137.8 lbs (22.4% of total carcass)


Top round (inside)
21.0
Bottom round (outside) 20.3
Tip
13.1
Stew
8.3
Rump
4.8
Kabobs or cubes
2.1
Ground beef
14.2
54.0
Fat and bone
TOTAL 83.8 lbs
54.0 lbs

SUMMARY
(1000 Ib choice steer)

Dresses out 61.5%


Less fat, bone and loss
Saleable beef

FIGURE 2.B.10
Source: A Steer's Not All Steak. National Live Stock and Meat Board, Chicago.

615 lbs
1 83 lbs
432 lbs

Food Composition, Properties, and General Data

881

Beef Rib Carving (Standing Roast)

Place the roast on the platter with the largest


end down to form a solid base. Insert the
fork between the two top ribs. Starting on
the fat side, carve across the grain to the rib
bone.

Use the tip of the knife to cut along the rib


bone to loosen the slice. Be sure to keep
close to the bone, to make the largest servings
possible.

Slide the knife back under the slice and,


steadying it with the fork, lift the slice to the
side of the platter. If the platter is not large
enough, place the slices on a heated platter
close by.

FIGURE 2.B.11
Source: Carving Meat. National Live Stock and Meat Board, Chicago.

882 Food Composition, Properties, and General Data

Beef Rib Nomenclature


Chine Fat

Four muscles on the chuck


end ore left attached to the
Rib Eye. They ore:
1) multifidous dorsi
2) spinalis dorsi
3) complexus
4) intertransversal

Line of measurement between


edge of Chine bone (thoracic
vertebrae) and point of re
moval on corresponding rib
of the Short Plate
Line of removal of Middle
(Short) Ribs

(Jockstrap (ligamenta nuchae)


Rib Eye (longissimus dorsi)

Section of Skirt (diaphragm)

Blade (scapula) Cartilage


Rib Cap or Cover

12th Rib

Line of measurement between


the Rib Eye and point of re
moval of Middle (Short) Ribs

6th Rib

View of Beef Rib from Chuck (Anterior) End


Chine Bone
Spinal Canal
6th Rib
Line of removal of
Middle (Short) Ribs
Middle (Short) Ribs
12th Rib
Section of Skirt (diaphragm)
Rib Eye (longissimus dorsi)

Line of measurement between


the Rib Eye and point of re
moval of Middle (Short) Ribs

Lip (Wing or Side) Meat

View of Beef Rib from Loin (Posterior) End


FIGURE 2.B.12
Commonly used names for beef rib
Source: Merchandising Beef Ribs. National Live Stock and Meat Board, Chicago.

Food Composition, Properties, and General Data

883

Beef Roasting
TABLE 2.B.17
Timetable for roasting beef

Cut

Approx.
Wt. of
Single
Roast

No. of
Roasts
in Oven

pounds

Standing rib
(3-rib)
Standing rib
(7-rib)

6 to 8

20 to 25

Approx.
Total
Wt. of
Roasts
in Oven

Oven
Temper
ature

Interior Temperature
of Roast When
Removed from
Oven

Minutes
per
Minutes
Pound
per Pound Based
on
Based on
Wt.
One Roast Total
of Roasts
in Oven

300 F.

140 F. (rare)
160 F. (medium)
170 F. (well)

18 to 20
22 to 25
27 to 30

250 F.

125 F. (rare)
140 F. (medium)
150 F. (well)

13
15
17

4 % hours
5 hours
6 hours

11
12
13

4 hours
41/2 hours
5 hours
7 to 8 hours

pounds

23

300 F.

125 F. (rare)
140 F. (medium)
150 F. (well)

Rolled rib
(7-rib)

16 to 18

250 F.

150 F. (well)

26

Rolled rib
(7-rib)

17

300 F.

150 F. (well)

24

300 F.

140 F. (medium)
160 F. (well)

Standing rib
(7-rib)

Standing rib
(7-rib)

56

5 to 8

300 F.

150 to 170 F.

25 to 30

Rump

5 to 7

300 F.

150 to 170 F.

25 to 30

250 F.

140 F. (medium)
154 F. (well)

50

2 to 3 hours
2y2 to 3 hours
3 to 4 hours

6 hours
6
7 to 8

Chuck rib

Round (rump
and shank off)

Approximate
Total Time

12
14

Source: Cooking Meat in Quantity. National Live Stock and Meat Board, Chicago.

6 hours
7 hours
21/2 to 4 hours
21/2 to 3V2 hours
10 hours
11 to 12 hours

884 Food Composition, Properties, and General Data

Beef Round, Bone Structure


Hind Shank Bone

Hock Bones
Gambrel Cord.

Upper Knuckle of
Hind Shank Bone

Lower Knuckle of
Round (Leg) Bone
(Shank Knuckle Bone)

Stifle Joint

Round (Leg) Bone

Knee Cap

Aitch Bone
(Rump Bone)

Upper Knuckle of
Round (Leg) Bone
(Rump Knuckle Bone)

Tail Vertebrae

FIGURE 2.B.13
Bone structure of a diamond round
Source: Merchandising Beef Rounds. National Live Stock and Meat Board, Chicago.

Beef Round Cuts


Cut through natural seam to split
boneless round into two pieces . . . Top
Round and Outside Round.

Shaded area indicates


location of tip (knuckle)

A
B& C
B
C

Top (Inside) Round


Outside (Bottom) Round
Outside Round
Eye of Round

FIGURE 2.B.14
Source: Merchandising Beef Rounds. National Live Stock and Meat Board, Chicago.

Food Composition, Properties, and General Data 885

Beef Rounds
THREE POPULAR BEEF ROUNDS

Chicago Round

New York Round


FIGURE 2.B.15
Source: Merchandising Beef Rounds. National Live Stock and Meat Board, Chicago.

HOCK BONES
HIND SHANK BONE

AITCH (RUMP) BONE.

STIFLE JOINT
KNEECAP
LEG (ROUND) BONE

RIB CARTILAGES

BLADEBONE
CARTILAGE

BREASTBONE

BLADEBONE
ELBOW BONE

RIDGE ol
BLADEBONE

FORE SHANK BONES


NECK BONE
Suet and Hang.ng

SHORT PLATE

ATLAS

AR M BONE

FIGURE 2.B.16
Beef carcass showing wholesale cuts (left) and location, structure, and names of bones (right)
Source: Cooking Meat in Quantity. National Live Stock and Meat Board, Chicago.

C
8.

Food Composition, Properties, and General Data 887

Beef Yields
TABLE 2.B.18
Approximate yields from wholesale cuts of beef (300-lb side, yield grade 3)
%of

%of

Wholesale
Cut

Pounds

Wholesale
Cut

Round (68 lbs.)


Round Steak
Rump Roast (Boneless)
Lean Trim
Waste (fat, bone, and shrinkage)
Total Round

39.7
14.6
17.9
27.8
100.0

27.0
9.9
12.2
18.9
68.0

Trimmed Loin (50 lbs.)*


Porterhouse, T-Bone, Club Steaks
Sirloin Steak
Lean Trim
Waste (fat, bone, and shrinkage)

30.6
49.8
6.4
13.2

15.3
24.9
3.2
6.6

100.0

50.0

Total Loin

Rib (27 lbs.)


Rib Roast (7" cut)
Lean Trim
Waste (fat, bone, and shrinkage)
Total Rib
Square-Cut Chuck (81 lbs.)
Blade Chuck Roast
Arm Chuck Roast (Boneless)
Lean Trim
Waste (fat, bone, and shrinkage)
Total Chuck

Pounds

67.8
12.6
19.6

18.3
3.4
5.3

100.0

27.0

33.0
21.5
25.9
19.6

26.7
17.4
21.0
15.9

100.0

81.0

* Does not include Kidney knob and flank.

Source: USDA (1969). How to buy meat for your freezer. USDA Home and Garden Bull. 166.

Beverage, Carbonated, Ingredients


TABLE 2.B.19
Primary ingredients commonly detected in carbonated beverages
Ingredients
Cola
Orange
Grape
LemonRoot
Lime
Beer
Water
X
X
X
X
X
X
X
X
X
X
Sugar
X
Phosphoric acid
X
X
X
X
Citric acid
X
Caffeine
X
X
X
Sodium benzoate
X
X
X
X
X
Carbon dioxide
X
X
X
Gum acacia
X
X
Caramel color
X
X
FDC colors
X
X
Nutmeg oil
X
Methyl anthranilate
X
X
Orange oil
X
X
X
Lemon oil
X
X
Vanilla/vanillin
X
X
Lime oil
X
X
Cinnamon oil
X
Ethyl acetate
X
X
Ethyl alcohol
X
X
Citral
X
Kola nut extract
X
Ascorbic acid
X
X
Cassia oil
X
X
Clove oil
X
Ethyl butyrate
X
Methyl salicylate
Source: Woodroof, J. G., and Phillips, G. F. (editors) (1974). Beverage acids, flavors,
colors, and emulsifiers. In Beverages: Carbonated and Noncarbonated. AVI Publishing
Co., Westport, Connecticut.

888 Food Composition, Properties, and General Data

Biotin Content
TABLE 2.B.20
Biotin content of some selected foods
7/g

Royal jelly
Liver
Chocolate
Roasted peanuts
Peas
Cauliflower
Lima beans
Whole wheat
Sea foods

1.70
0.96
0.32
0.34
0.21
0.17
0.098
0.052
0.080

Source: Braverman, J. B. S. Introduction to the


Biochemistry of Foods. ASP Biological and Medical
Press (Elsevier Division), New York.

Bitter Flavors
TABLE 2.B.21
Classification of bitter flavors
Bitter Flavors
Aromatic-bitter
Angelica
Balm
Calamus
Camomile, Hungarian
Camomile, Roman
Cascarilla
Catmint
Chinotti
Condurango
Dittany of Crete
Elder
Elecampane
Galanga
Genepi
Germander
Hyssop
Marjoram, sweet
Mugwort
Orange, bitter
Rue

Bitter

Aloe
Angostura
Artichoke
Blessed thistle
Calumba
Centaury
Chicory
Chirata
Cinchona
Dandelion
Gentian
Gentian, stemless
Larch agaric
Quassia
Rhubarb
Southernwood
Walnut

Complementary Flavors
Aromatic
Pungent
Ambrette
Clary sage
Coriander
Imperatoria
Lemon
Liatris
(wild vanilla)
Melilotus
Myrrh
Orange, sweet
Orris
Saffron
St. Johnswort
Savory, summer
Tonka bean
Valerian
Woodruff, sweet

Cardamom
Cinnamon, Ceylon
Clove buds
Ginger
Grains of paradise
Juniper
Mace
Nutmeg
Peppermint
Thyme

Sweet
Anise
Licorice
Star anise
Vanilla

Wormwood
Wormwood, mountain
Yarrow
Yarrow, musk
Zedoary
Source: Furia, T. E., and Bellanca, N. (editors) (1971). Fenaroli's Handbook of Flavor Ingredients. CRC Press,
Cleveland. Used by permission of CRC Press.

Food Composition, Properties, and General Data

889

Bitters, Herbs
TABLE 2.B.22
Herbs and derivatives used to formulate bitters
Common name

Itolnnicnl name

Paris of plant used

Aloe
Ambrcltc
Angelica
Angostura
Anise

Angelica archangelica L.
Galipea cusparia DC.
Pimpinella anisum L.

Concentrated leaf juice


Seeds
Roots
Bark
Fruits

Artichoke
Balm (lemon balm)
Blessed thistle
Calamus
Calumba

Cynara scotymas L.
Melissa officinalis L.
Cnicus benedictus L.
Acorns calamus L.
Jalrorrhiza palmaia (Lam.) Miers

Leaves
Leaves and flowering tops
Leaves and flowers
Rhizomes
Roots

Camomile, Hungarian or German


Camomile, Roman or English
Cardamom
Cascarilla
Catmint

Matricaria chamomilla L.
Anthemis nobilis L.
Elettaria cardamomum Maton
Croion eluteria Benn.
Nepela cataria L.

Flowers
Flowers
Fruits
Bark
Flowering tops

Centaury
Chicory
Chinotti
Chirata
Cinchona

Erythraea centaurium Pers.


Cichorium inlybus L.
Citrus myrtifolia Risso
Swertia chirata (Roxb.) Buch.-Ham.
Cinchona species

Whole plant
Roots
Peels or the whole fruit
Whole plant
Bark

Cinnamon, Ceylon
Clary sage
Clove
Condurango
Coriander

Cinnamomum zeylanicum Nees


Salvia sclarea L.
Eugenia caryophyllata Thunb.
Marsdenia condurango Reichenb. f.
Coriandrum sativum L.

Bark
Flowering tops
Buds
Bark
Fruits

Dandelion
Dittany of Crete
Elder
Elecampane
Galanga

Taraxacum officinale Weber


Origanum dictamnus L.
Sambucus nigra L.
1nula helenium L.
Alpinia officinarum Hance

Leaves and roots


Leaves and flowering tops
Flowers
Rhizomes
Rhizomes

Gcncpi
Gentian
Gentian, stemless
Germander
Ginger

Artemisia glacialis L.
Gentiana lutea L.
Gentiana acaulis L.
Teucrium clwmaedrys L.
Zingiber officinale Rose.

Whole plant
Rhizomes and roots
Whole plant
Flowering tops
Rhizomes

Grains of paradise
Hyssop
Impcratoria
Juniper
Larch agaric

Aframomum mclegueta Rose.


Seeds
Hyssopus officinalis L.
Leaves and flowers
Peucedanum ostlirtitliium (L.) Koch. Rhizomes
Juniperus communis L.
Berries
Polyparus lands Jacq.
Inner portion of the thallus

Lemon
Liatris (wild vanilla)
Licorice
Mace
Marjoram, sweet

Citrus limonum (L.) Risso


Trilisa odoratissima (Walt.) Cass.
Glycyrrhiza glabra L.
Myristica fragrans Houtt.
Marjorana hortensis Moench.

Peels
Leaves
Roots
Arillodes
Flowering tops

Melilotus
Mugwort
Myrrh

Melilotus officinalis (L.) Lam.


Artemisia pontica L.
Commiphora species

Flowers
Leaves and flowering tops
Gum resin

Aloe species

{Continued)

890 Food Composition, Properties, and General Data

Bitters, Herbs
TABLE 2.B.22

(Continued)

(Continued)

Common name

Parts of plant used

Botanical name

Nutmeg
Orange, bitter

Myristica fragrans Houtt.


Citrus aurantium L. subspecies
a mara L.

Fruits
Peels

Orange, sweet
Orris
Peppermint
Quassia
Rhubarb
Rue
SalVron

Citrus sinensis L. Osbeck


Iris pallida L. and /. germanica L.
Mcntha piperi la L.
Picrasma execha (Sw.) Planch.
Rheum species
Ruta ffravca/ens L.
Crocus sativus L.

Peels
Roots
Flowering tops
Wood
Rhizomes
Leaves
Stems

St. Johnswort
Savory, summer
Southernwood
Star anise
Thyme

Hypericum perforatum L.
Satureja hortensis L.
Artemisia abrotanum L.
Illicium verum Hook. f.
Thymus vulgaris L.

Flowering tops
Flowering tops
Leaves and flowering tops
Fruits
Whole flowering plant

Tonka bean
Valerian
Vanilla
Walnut
Woodruff, sweet

Dipteryx oppositia folia


Valeriana officinalis L.
Vanilla species
Juglans regia L.
Asperula odorata L.

Seeds
Rhizomes and roots
Pods
Leaves and green nuts
Whole plant

Wormwood
Wormwood, mountain
Yarrow

Artemisia absinthium L.
Artemisia valesiaca L.
Achillea millefolium L.

Yarrow, musk
Zedoary

Achillea moschata Jacq.


Curcuma zedoaria Rose.

Leaves and flowering tops


Leaves and flowering tops
Whole flowering plant excluding
the root
Leaves and flowering tops
Bark

Source: Furia, T. E., and Bellanca, N. (editors). (1971). Fenaroli's Handbook of Flavor Ingredients. CRC
Press, Cleveland. Used by permission of CRC Press.

Blood
TABLE 2.B.23
Analysis of the blood of animals and poultry

Animal
Horse
Light breeds
Horse
Heavy breeds
Ox
Sheep
Goat
Pig
Dog
Cat
Rabbit
Chicken
Turkey

PCV
%

Hgb
g/100
ml

RBCX
10 6 /cu
mm

MCV
mlX
10"12

MCHC
%

PPC
g/100
ml

30-50

11-19

7-12

34-58

31-37

6-8

25-45
25-45
25-50
20-37
32-50
37-55
27-45
35-45
30-40
39

8-14
8-15
9-16
8-14
10-16
12-18
8-15
9-15
9-13
11

6-9
5-10
8-16
8-18
5-8
5-9
5-10
5-7
3
2

37-52
40-60
25-50
18-3 4
50-68
60-77
40-55
60-68
127
203

32-38
26-36
30-38
30-40
30-35
30-3 5
30-35
31-35
29
29

6-8
6-8
6-7.5
6-7.5
6-8.5
6-7.5
6-7.5
5-7
3-5
3-5

Source: The Merck Veterinary Manual, 4th Edition (1973). Merck & Co., Rahway, New Jersey.

Food Composition, Properties, and General Data 891

Blueberry Production

(1) T H E E V E R G R E E N , O R B O X , B L U E B E R R Y

(Vacamum

nvatum){

(2) TME MOUNTAIN BLUEBERRY

(Wuccvuiun

m&ndranxceam)

(3) THE DRYLAND. OR LOW, BLUEBERRY (Varciiwim


< * ' E RABBITEYE
(>l

BLUEBERRY

(X'arruwun

E HIGMBUSH BLUEBERRY (X'anwiiun

'fti THE LOWBUSH BLUEBERRY

(I'aca/tuun

paMdam)

alJiei)
autUcale.)
Uunurckii)

FIGURE 2.B.17
Source: USDA (1978). Commercial blueberry growing. USDA Farmers' Bull. 2254.

Body Weight
TABLE 2.B.24
Suggested body weights
Height
(in feet and inches)
4'10"
4'11"
5'0"
5'1"
5'2"
5'3"
5'4"
5'5"
5'6"
5'7"
5'8"
5'9"
5'10"
5' 11"
6'0"
6'1"
6'2"
6'3"
6'4"

Range of acceptable weight


Men
Women
(in pounds) (in pounds)
92-119

94-122

96-125

99-128

112-141
102-131

115-144
105-134

118-148
108-138

121-152
111-142

124-156
114-146

128-161
118-150

132-166
122-154

136-170
126-158

140-174
130-163

144-179
134-168

148-184
138-173

152-189

156-194

160-199

164-204

Note: Heights without shoes; weight, without


clothes.
Source: USDA (1980). Nutrition and your
health. USDA Home and Garden Bull. 232.

892 Food Composition, Properties, and General Data

Boiling Point, Altitude


TABLE 2.B.25
Boiling point of water at various altitudes
Altitude
in Feet

Boiling Point

0
500

212 0
211 .2
210 2
209.2
208 3
207 4
206 4

1000
1500
2000
2500
3000

Altitude
in Feet
4500
5000
5500
6000
6500
7000
7500

F.

Boiling Point
op

203.6
202 6
201 .7
200.7
199 8
198.8
197.9

Source: Desrosier, N. W. (editor) (1977). In The Technology of Food Preservation, 4th


Edition. AVI Publishing Co., Westport, Connecticut.

Boiling Points, Sodium Chloride, Calcium Chloride

TABLE 2.B.26
Boiling points of sodium chloride and calcium chloride solutions at
standard pressure
Temperature
Per cent
Per cent
F.
Sodium Chloride
Calcium Chloride
212
215
220

225
230
240
250
257

0
9. 5

0
8.5

19 0
25.5

18.5
24.5
29.3
36.3
42.0
45.8

Source: Desrosier, N. W. (editor) (1977). In The Technology of Food Preservation, 4th


Edition. AVI Publishing Co., Westport, Connecticut.

Food Composition, Properties, and General Data 893

Bone
TABLE 2.B.27
Common and technical nomenclature of bones
Common namt

Technical name

Neck bone

Cervical vertebrae (7 in beef and veal, lamb, pork, horse, & rabbit;
13-14 in chicken)
First cervical vertebra
Spine (vertebrae)
Cartilage of spinous process (on all thoracic vertebrae)
Spinous process (on all thoracic vertebrae)
Transverse process (on all lumbar vertebrae)
Body of each vertebra
beef &
Vertebrae
veal
lamb
pork
chicken
horse
rabbit
Thoracic
13
12-14
14-15
7
18
12
Lumbar
6
6-7
6-7 ) . . .
.
6
7-8
c
i
c
A
A \ ' 4 fused
,.
.
Sacral
5
4
4 )
5
3-4
Sacro-iliac diathrosis
Caudal (coccygeal) vertebrae
beef &
Coccygeal
veal
lamb
pork
chicken
horse
rabbit

Atlas
Backbone
Button
Feather bone
Finger bone
Chine bone
Backbone

Slip joint
Tail bone

Total
Carcass
Blade bone
Arm bone
Foreshank bones
Forefoot bones

Elbow bone
Breast bone
Rib cartilages
Ribs
Pelvic bone
Hip bone
Rump (aitch) bone
Leg (round) bone
Knee cap
Stifle joint
Hindshank bones
Hock bones
Hindfoot bones
Wishbone
Raven's beak

18-20
2-3

16-18
2-4

20-23
20-23

5-6
5-6

15-21
2-3

14-20
0-2

Scapula
Humerus
Ulna (7U) and radius (7R)
Pork: carpal, metacarpal, and phalangeal bones, dew claws and toes (digits)
Lamb: carpal and metacarpal bones
Chicken: 1st, 2nd, and 3rd digit and 2nd and 3rd meiacarpal
Olecranon process
Sternum, sternebrae (7; 6 in pork; 1 in chicken: keel of sternum)
Costal cartilages
beef 8.
Ribs
veal
lamb
pork
chicken
horse
rabbit
No. of pairs
13
13-14
14-15
7
18
12
Pelvis (os coxae)
Ilium
Ischium
Femur
Patella
Femorotibial articulation
Tibia (includes fibula in pork, beef, and poultry)
Parts of tibia, fibula, and tarsal bones; removed in beef, veal, and poultry
Pork: tarsal, metatarsal, and phalangeal bones, dew claws and toes (digits)
Lamb: metatarsal and proximal phalangeal bones
Clavicle (in chicken)
Coracoid (in chicken)

Source: Ockerman, H. W. (1975). Comparative anatomy of meat animals. In Meat Hygiene. Libby, J. A. (editor).
Lea and Febiger, Philadelphia.

894 Food Composition, Properties, and General Data

Bone Age
TABLE 2.B.28
Relationship between age and development of bones
Beef
Ischiopubic Symphysis
(Aitch Bone)

Age
1 year old

May be cut with a knife

2 years old

May be cut with a knife

3 years old
4-5 years old

May be cut with a knife with


extreme difficulty
Must be cut with a saw

6 years old

Must be cut with a saw

Sheep
Age
Lamb
Yearling

Cartilage Extension on the Dorsal Spine


of the First 5 Thoracic Vertebrae
Cartilaginous extensions are soft and pearly
white, no ossification; sharply delineated
from soft red bone
Some evidence of ossification; red islets of
bone appearing in cartilage
Cartilage partly ossified, grayish in color;
red areas are more numerous in cartilage
Less cartilage than bone; considerable ossi
fication, outline of tip still visible
Cartilage ossified into compact bony tissue
but still definable from bone

Foreleg Ossification
Red break joint
White break joint
White spool joint

Mutton
Poultry
Age
Broiler

Amount of flexibility (amount of cartilage remaining)


in posterior end of keel of sternum
Anterior half or less is ossified

Source: Ockerman, H. W. (1975). Comparative anatomy of meat animals. In Meat Hygiene.


J. A. Libby (editor). Lea and Febiger, Philadelphia.

Bone and Body Weight

01
I

10
Empty Body Weight (kg)

100

1000

FIGURE 2.B.18
Weight of dissected bone in a carcass compared with empty body weight for sheep (), cattle ( ) , and pigs (O)
Source: Tribe, D. E. (editor). Carcass Compositions and Appraisal of Meat Animals. CSIRO, Australia.

Food Composition, Properties, and General Data 895

Bone in Retail Cuts

Shoulder
Arm Cuts
Shoulders Blade Cuts
(Cross Sections
of Blade Bone)

Blade Bone
(near neck)

Blade Bone
(near rib)

Back Bone (T-Shape) T-Bone

Short Loin Cuts

Leg or
Round Cuts

Blade Bone
(center cuts)

Back Bone and Rib Bone

Rib Cuts

Hip (Sirloin) Cuts


(Cross Sections
of Hip Bone)

Arm Bone

Pin Bone
(near short loin)
r--J

Wedge Bonet
(near round)

Leg or Round Bone

-A

Breast, or
Brisket Cuts

Flat Bone*
(center cuts)

Breast and Rib Bones

* Formerly part of ''double bone" but today the back bone is usually re
moved leaving only the "flat bone" (sometimes called "pin bone") in the
sirloin steak.
+ On one side of sirloin steak, this bone may be wedge shaped while on
the other side the same bone may be round.

FIGURE 2.B.19
Bones that identify groups of retail cuts of meat
Source: Lessons on Meat. (1974). National Live Stock and Meat Board, Chicago.

Bones, Composition
TABLE 2.B.29
Percentage composition of entire skeleton and certain bones of cattle
Age

Water

Fat

Protein

Ash

At birth
3 months
11 months
2 years
3 years
4 years
Rib bones
Round bones

65.31
49.29
38.47
36.08
32.83
32.09
28.67
26.09

2.30
13.30
18.49
15.39
18.05
17.72
18.02
29.96

16.19
20.00
19.25
20.94
21.25
21.00
20.63
19.63

13.76
16.20
21.61
25.78
25.90
26.34
28.74
23.20

896 Food Composition, Properties, and General Data

Braising Meat I
TABLE 2.B.30
Recommended steps for braising meat
1. Brown meat on all sides in fat in heavy utensil.
2. Season with salt and pepper if desired.
3. Add small amount of liquid if necessary.

4. Cover tightly.
5. Cook at low temperature until tender.
6. Make gravy from liquid in pan if desired.

Source: Be a Smarter Shopper ... a Better Cook. (1973). National Live Stock and Meat Board, Chicago.

Braising Meat II
TABLE 2.B.31
Timetable for braising
Average Weight or
Thickness

Approximate
Cooking Time

Pot-roast

3 to 5 pounds

3 to 4 hours

Pot-roast

5 to 15 pounds

3 to 5 hours

Swiss steak

1 to 2y2 inches

2 to 3 hours

Y2 inch (pounded)

45 minutes to 1 hour

Cut

Round steak orflanksteak


Stuffed steak

V2

t0 3

mc

\y2 hours

Short ribs

Pieces 2 x 2 x 2 inches

Fricassee

1 to 2 inch pieces

2 to 3 hours

Beef birds

1/2 x 2 x 4 inches

\y2to7 hours

Stuffed lamb breast

2 to 3 pounds

\y2to2 hours

Rolled Iamb breast

1 y2 to 2 pounds

11/2 to 2 hours

Lamb shanks

Y2 pound each

1 to \y2 hours

y2 to % inch

1 to \y2 hours

Lamb neck slices


Lamb riblets
Pork chops or steaks

\y2to2 hours

% x iy2 x 3 inches

2 to 21/2 hours

% to 1 inch

45 minutes to 1 hour

Spareribs

2 to 3 pounds

\y2 hours

Stuffed veal breast

3 to 4 pounds

11/2 to 2 hours

Rolled veal breast

2 to 3 pounds

2 to 3 hours

Veal cutlets
Veal steaks or chops
Veal birds

1/2 x 3 x *>y2 inches

45 minutes to 1 hour

y2 to y 4 inch

45 minutes to 1 hour

1/2 x 2 x 4 inches

45 minutes to 1 hour

Source: Cooking Meat in Quantity. National Live Stock and Meat Board, Chicago.

Food Composition, Properties, and General Data 897

Braising Time
TABLE 2.B.32
Timetable for braising meat
Cut

Average Weight
or Thickness

Approximate
Total
Cooking
Time

BEEF
Pot-Rooii
Arm or blade
Boneless
Cubes
Short ribs
Round steak
Stuffed steak

3 to 4 pounds

2yj-3'/2 hours

3 to 5 pounds

3-4 hours

1 to 1 '/j inches
Pieces (2 in. x 2 in. x 4 in.)

' V2-2'/i hours


l'/2-2'/2 hours

% to 1 inch

1-1 % hours

Vi *o V* '"eh

1 '/j hours

V* to 1 '/ 2 inches
2 to 3 pounds

4 5 - 6 0 minutes

45-60 minutes

Vt inch
V4 inch

30 minutes
45-60 minutes

2 to 3 pounds

l</]-2 hours
P / i - 2 hours

PORK
Chops
Spareribs

1 V2 hours

Tenderloin
Whole
Filets
Shoulder steaks

/t to 1 pound

LAMB
Breast, stuffed
Breast, boneless
Riblets
Neck slices
Shanks
Shoulder chops

1 V2 to 2 pounds
'/ 4 inch
% to 1 pound each
% to 1 inch

1 '/2-2V2 hours
1 hour
1-1'/i hours
45-60 minutes

VEAL
Breast, stuffed
Breast, boneless

l>/ 2 -2'A hours

3 to 4 pounds
2 to 3 pounds

l'/2-2y 2 hours
2 3 hours

Riblets
Chops
Steaks or cutlets
Cubes

'/j to 3/4 inch

45-60 minutes
45-60 minutes

Vi to % inch
1 to 2 inches

45 60 minutes

Source: Lessons on Meat. (1974). National Live Stock and


Meat Board, Chicago.

Bread and Flour Enrichment


TABLE 2.B.33
Federal standards for flour1 and bread2 enrichment
Flour

Thiamine
Riboflavin
Niacin
Iron
Calcium3 3
Vitamin D (USP units)

Bread

Minimum
Mg/Lb

Maximum
Mg/Lb

Minimum
Mg/Lb

Maximum
Mg/Lb

2.0
1.2
16.0
13.0
500
250

2.5
1.5
20.0
16.5
625
1,000

1.1
0.7
10.0
8.0
300
150

1.8
1.6
15.0
12.5
800
750

'Anon (1941)
'Anon (1952)
'Optional ingredients

Source: Potter, N. N. (editor) (1973). Nutritive aspects of food constituents.


In Food Science, 2d Edition. AVI Publishing Co, Westport, Connecticut.

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TABLE 2.B.35
Relationship between degrees Brix, pounds of sugar to be added to 1 gal water, volume of syrup prepared from 1 gal
water, and weight of sugar in 1 gal syrup

Degrees Brix
68 F
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40

Pounds of Sugar
to Be Added to
Each Gallon of
Water (lb)
1.11
1.23
1.36
1.49
1.62
1.76
1.90
2.04
2.19
2.34
2.50
2.66
2.82
3.00
3.17
3.34
3.52
3.70
3.89
4.09
4.30
4.50
4.72
4.94
5.17
5.40
5.64
5.89
6.14
6.41
6.69

Volume of
Syrup from
1 Gallon of
Water (Gal.)
1.067
1.076
1.085
1.093
1.101
1.111
1.119
1.127
1.137
1.146
1.157
1.167
1.176
1.187
1.198
1.208
1.220
1.231
1.243
1.256
1.269
1.281
1.294
1.309
1.323
1.338
1.353
1.369
1.384
1.401
1.419

Weight of Sugar
Contained in
1 Gallon of
Syrup (lb)
1.04
1.14
1.25
1.36
1.47
1.58
1.70
1.81
1.93
2.04
2.16
2.28
2.40
2.52
2.64
2.76
2.89
3.01
3.13
3.26
3.38
3.51
3.64
3.77
3.90
4.03
4.17
4.30
4.44
4.58
4.71

Degrees Brix
68 F

Pounds of Sugar
to Be Added to
Each Gallon of
Water (lb)

41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70

6.97
7.26
7.56
7.88
8.20
8.55
8.90
9.26
9.64
10.03
10.44
10.86
11.31
11.77
12.26
12.77
13.29
13.85
14.43
15.05
15.69
16.37
17.08
17.84
18.62
19.47
20.39
21.32
22.33
23.40

Example: Sugar required to add to 50 gal. of water for 45" Brix


Sugar = 50 X 8.2 = 41 0 lb
Volume of syrup
Volume = 50 X 1.514 = 75.5 gal.
Sugar in 8 0 gal. of syrup of 40" Brix
Sugar = 80 X 4.71 lb = 376.8 lb

Volume of
Syrup from
1 Gallon of
Water (Gal.)
1.437
1.454
1.474
1.494
1.514
1.536
1.558
1.580
1.604
1.628
1.654
1.681
1.710
1.739
1.770
1.803
1.837
1.871
1.907
1.948
1.988
2.032
2.077
2.124
2.174
2.229
2.287
2.344
2.411
2.480

Weight of Sugar
Contained in
1 Gallon of
Syrup (lb)
4.85
4.99
5.13
5.27
5.42
5.57
5.71
5.86
6.01
6.16
6.31
6.45
6.61
6.77
6.93
7.08
7.23
7.40
7.57
7.73
7.89
8.05
8.21
8.39
8.57
8.75
8.92
9.10
9.27
9.44

IS"

a
a
o

I
o
CO

(6

ft
CD

O
Sugar for 100 gal. of syrup at 45" Brix
Water for 100 gal. of syrup at 45 Brix
Water = 100/1.514 = 66.1 gal.
Sugar = 66 X 8.2 = 542 lb

O
to

Source: Lock, A. (1969). Practical Canning. 3d Edition. Food Trade Press, London, England.
00
CD
CD

900 Food Composition, Properties, and General Data

Brix, Temperature

Correction

TABLE 2.B.36
Correction of Brix readings for temperatures above and below 68F
Temperature
F

10

20

25

Degrees Brix , and correction:


40
45
50
30
35

55

60

Subtract
correction

40
50
60

0.5
0.5
0.2

0.6
0.5
0.2

0.7
0.5
0.2

0.8
0.5
0.2

0.8
0.6
0.2

0.9
0.6
0.2

0.9
0.6
0.2

0.9
0.6
0.2

0.9
0.6
0.2

1.0
0.6
0.2

Add
correction

70
80
qn
100
120
140
160
180
212

0.1
0.5

0.2
0.6

0.2
0.6

0.2
0.6

0.2
0.6

0.2
0.6

0.2
0.6

0.2
0.6

0.2
0.6

0.2
0.6

ft Q

i n

i n

1 n

1.3
2.5
3.8
4.1
6.7
10.0

1.4
2.6
3.8
5.1
6.5
9.6

1.5
2.6
3.8
5.1
6.4
9.4

1.5
2.6
3.8
5.1
6.3
9.1

1.5
2.6
3.8
5.1
6.3
9.1

1.5
2.6
3.8
5.0
6.3
8.9

1.5
2.6
3.7
5.0
6.2
8.7

1.5
2.6
3.7
4.9
6.1
8.4

1.5
2.5
3.6
4.8
6.0
8.2

1.5
2.5
3.6
4.8
5.9
8.1

Example: Hydrometer reading, 44.4 at 140F


Corrected reading: 44.4 + 3.7 = 48.1Brix
Source: Lock, A. (1969). Practical Canning, 3d Edition. Food Trade Press, London, England.

Broiling Griddle, Meat


TABLE 2.B.37
Timetable for griddle-broiling meats

Cut
Individual servings of beef steaks

Ground beef patties


Lamb chops
Ground lamb patties
Smoked ham slice
Bacon

Approx Thickness
74 in.
1 in.
1% in.
3

/4 in.

1 in.(4 oz)
1 in.
IV2 in.
3
/4 in.
1 in.(4 oz)
x
li in.

Rare
(min)

Approx Cooking Time


Medium
Well-done
(min)
(min)

4
6
10-12
4-5
6-8

Source: Cooking Meats in Quantity. National Live Stock and Meat Board, Chicago.

8
10
15-18
8-10
10-12
10
15
10
10-15

12
15
20
12
15
15
20-25
12-15
15-20
6-10
2-3

Food Composition, Properties, and General Data 901

Broiling Meat I
TABLE 2.B.38
Recommended procedure for broiling meats
1. Broil in oven or on outdoor grill.
2. If oven is used, set regulator for broiling.
Preheat if desired.
3. Place 1-inch steaks, chops or patties 2 to 3
inches from h e a t . . . 3 to 5 inches for

thicker cuts.
4. Whether broiling in oven or on outdoor grill,
cook until meat is brown on one side.
5. Season browned side if desired.
6. Broil second side until done. Serve at once.

Source: Be a Smarter Shopper ... a Better Cook. (1973). National Live Stock and Meat Board, Chicago.

Broiling Meat II
TABLE 2.B.39
Timetable for broiling (for type of broiler that cooks one side of meat at a time)*
Cut

Approximate
Thickness

Approximate Cooking Time


Rare

Medium

Well-done

minutes

minutes
30

Rib, club, T-bone, porterhouse, tender


loin or individual servings of sirloin
beef steak

1 inch
11/2 inches
2 inches

15
25
35

minutes
20
35
50

Sirloin beef steak (whole steak)

1 inch
11/2 inches
2 inches

20 to 30
30 to 40
40 to 55

30 to 40
40 to 50
50 to 65

Ground beef parties


Shoulder, rib, loin and sirloin lamb
chops or steaks
Ground lamb patties
Smoked ham slice

1 inch (4 oz.)

15

20

1 inch
11/2 inches
2 inches

12 to 15
17 to 20
20 to 25

1 inch (4 oz.)

20

1/2 inch
1 inch

Bacon

10 to 12
16 to 20
4 to 5

There are automatic speed broilers which cook both sides of the meat at once and may, therefore, decrease the time to half
or even a third of that given above.

Source: Cooking Meat in Quantity. National Live Stock and Meat Board, Chicago.

902 Food Composition, Properties, and General Data

Broiling Time and Temperature


TABLE 2.B.40
Timetable for broiling *
Approximate Total
Weight
Cut

or
Thickness

Rare

Mediu m

Pounds

Minutes

Minutes

Vh t o 2 ' / 2
2 to 4
i to i y2
i y2 to 2
2 to 2V2
8 to 10 ozs.
12 to 14 ozs.
16 to 20 ozs.
i to i y 2
i y 2 to 2
2 to 2'/ 2
1 Vi to 3
2>/4 to 4
3 to 5

24
40
15
25
35
15
25
35
15
25
35
20
30
40

30
45
20
30
45
20
30
45
20
30
45
25
35
45

l'/ 4 to 2
2 to 3
2'/ 2 to 3'/ 2

20
30
40

25
35
45

4 to 6 ozs.
6 to 8 ozs.

15
18

20
22

4 ozs.

15

25

BEEF
Blade steak (high
quality)1 in.
1 % in.
Rib steak1 in.
I 1 /* in.
2 in.
Rib eye steak1 in.
l'/ 2 in.
2 in.
Top loin steak1 in.
1'/ 2 in.
2 in.
Sirloin steak1 in.
1'/ 2 in.
2 in.
Porterhouse steak
1 in.
1 % in.
2 in.
Filet Mignon
1 in.
1 % in.
Ground beef patties
1 in. thick by 3 in.

Cooking Time

PORK - SMOKED
Ham slice
% in.
1 in.
Loin Chops
% to 1 in.
Canadian-style bacon
% in. slices
y2 in. slices
Bacon

y4 to i
i y 2 to 2

Always
cooked
well done

10-12
16-20
15-20
6-8
8-10
4-5

PORK - FRESH
Rib or loin chops
Shoulder steaks

% to 1 inch
'/2 *o % inch

Always
cooked
well done

20-25
25-30

LAMB
Shoulder chops
1 in.
1 % in2 in.
Rib chops1 in.
i y 2 in.
2 in.
Loin chops1 in.
l'/ 2 in.
2 in.
Ground lamb patties
1 in. by 3 in.

5
8
10
3
4
6
4
6
8

to
to
to
to
to
to
to
to
to

8 ozs.
Lamb chops
10 ozs. are not usually
16 ozs.
served rare
5 ozs.
7 ozs.
10 ozs.
7 ozs.
10 ozs.
14 ozs.
4 ozs.

12
18
22
12
18
22
12
18
22
18

'This time-table is based on broiling al a moderate temperature (350


F.). Rare steaks ore broiled to an internal temperature of 140F.;
medium to 160F.; well done to 170F. Lamb chops are broiled from
170F. to 175F. Horn is cooked to 160F. The time for broiling bacon
is innutnctd by personoI profcronco os to enspness.

Source: Lessons on Meat. (1974). National Live Stock and


Meat Board, Chicago.

Food Composition, Properties, and General Data

Buffer Solutions
TABLE 2.B.41
Composition of standard buffer solutions
Hydrochloric
Acid Buffer
To 50.0 ml of 0.2 M
KC1 add the ml of HC1
specified
0.2 Af HC1, ml
pH
1.2
85.0
1.3
67.2
1.4
53.2
1.5
41.4
1.6
32.4
1.7
26.0
1.8
20.4
1.9
16.2
2.0
13.0
2.1
10.2
2.2

T o i 50.0

ml of 0.2 M
KHC6H4(COO)2 add
the ml of HC1 specified
0.2 M HC1, ml
pH
2.2
49.5
2.4
42.2
2.6
35.4
2.8
28.9
3.0
22.3
3.2
15.7
3.4
10.4
3.6
3.8
4.0

7.8

6.3
2.9
0.1

Phosphate
Buffer
To 50.0 ml of 0.2 M
KH 2 PO 4 add the ml of

NaOH specified
0.2 M NaOH, ml
pH
5.8
6.0
6.2
6.4
6.6
6.8
7.0
7.2
7.4
7.6
7.8
8.0

Neutralized
Phthalate Buffer

Acid Phthalate
Buffer

3.6
5.6
8.1

11.6
16.4
22.4
29.1
34.7
39.1
42.4
44.5
46.1

To 50.0 ml of 0.2 M
KHC6H4(COO)2 add
the ml of NaOH specified
0.2 M NaOH, ml
PH
4.2
4.4
4.6
4.8
5.0
5.2
5.4
5.6
5.8

3.0
6.6

11.1
16.5
22.6
28.8
34.1
38.8
42.3

Alkaline
Borate Buffer
To 50.0 ml of 0.2 M
H3BO3-KCI add the ml
of NaOH specified
0.2 M NaOH, ml
PH
8.0
8.2
8.4
8.6
8.8
9.0
9.2
9.4
9.6
9.8

3.9
6.0
8.6

10.0

11.8
15.8
20.8
26.4
32.1
36.9
40.6
43.7

Note: Dilute all final solutions to 200.0 ml. The standard pH values given in this table are considered
to be reproducible to within 0.02 of the pH unit specified at 25 .
Source: Food Chemicals Codex. Committee on Food Protection, National Academy of SciencesNational Research Council.

903

904 Food Composition, Properties, and General Data

Butter and Butter Products, Composition


TABLE 2.B.42
Approximate composition of butter and butter products
Product

Fat
(%)

Moisture
(%)

Salt
(%)

Curd
(%)

Salted butter

80.5

15.8

2.4

0.9

Unsalted butter

81.0

18.05

0.95

Butter oil

99.0

1.0

Dry milkfat

99.9

0.1

Butterfat-vegetable
fat blend

82.5

15.0

1.5

1.0

Butterfat-water
emulsion

40.0

56.0

2.0

2.0
Emulsifier

Margarine

80.5

15.4

2.4

1.65

Source: Arbuckle, W. S. (1973). Dairy products. In Quality Control For


The Food Industry, Vol. 2, 3d Edition. A. Kramer and B. A. Twigg
(editors). AVI Publishing Co., Westport, Connecticut.

Butter Grade
U.S. Grade AA butter
has a delicate sweet flavor,
with a fine, highly pleasing
aroma.
is made from fresh sweet
cream.
has a smooth, creamy tex
ture with good spreadability.
has salt completely dis
solved and blended in just the
right amount.

U.S. Grade A butter


has a pleasing flavor
is made from fresh cream
is fairly smooth in texture.

O SPA
'PACKED UNDER INSPECTION O F \
l l H E U SDEP T OF AGRICULTURE

QSD4

FIGURE 2.B.20
Source: USDA (1979). How to buy dairy products. USDA Home and Garden Bull. 201.

Cabbage Looper

FIGURE 2.C.1
Source: USDA (1978). Growing cauliflower and broccoli. USDA Farmers' Bull. 2239.

Calcium
TABLE 2.C.1
Calcium content of some fresh vegetables and fruits
mg/100 g

mg/100 g
Broccoli
Spinach
Snap beans
Lima beans
Artichokes
Cabbage
Tangerines
Celery

103
93
56
52
51
49
40
39

Carrots
Brussels sprouts
Onions
Lettuce
Grapefruit
Tomatoes
Oranges
Potatoes

37
36
27
20
16
13
11
7

Source: White, P. L., and Selvey, N. (editors) (1974). Nutritional Qualities of Fresh
Fruits and Vegetables. Futura Publishing Co., Mt. Kisco, New York.

905

906 Food Composition, Properties, and General Data

Calcium, Daily Recommendations


(Requirements and Sources)
MILLIGRAMS
CHILDREN

80 0
1 to 11

MALES

1,200

BOO
-19 to 51

II

FEMALES

to 19 - - >

1,200

80 0
19 to 51

11 to 19
Pregnant
Laclaling

GOOD SOURCESt
MILLIGRAMS

MILLIGRAMS
-288
219

Cottage Cheese

Dark Green Leafy.


Vegetables V2 cup
Broccoli

'/j cup
Potato
1 med.

Cabbage
Sardines I 3/, oz

Cantaloup

o o

43

*7 7

y2 cup
Grapefruit
'/

'/ 2 cup>31

>2O5

Canned Fish
1%

oz.

Fijh

oz.^33

Egg

_v ,
Sweet

3'/j

99

MILLIGRAMS

.__
' B 0

1 med >2 7

Potato

1 med - 0

Orange

1 med.

Canne d Figs

58
>40

FIGURE 2.C.2
Source: Lessons on Meat. (1974). National Live Stock and Meat Board, Chicago.

Molasses 1 tblsp.

Bread
Cereal

>46

I slice>21
'A cup->6

Food Composition, Properties, and General Data 907

Calcium Equivalents for Milk


TABLE 2.C.2

On the basis of the calcium they provide, the


following are alternatives for 8 ounces of fresh
whole milk:
1-1/3 ounces Cheddar cheese
1-1/2 ounces process American cheese
1-1/3 cups cottage cheese
1 cup cocoa made with milk
1 cup custard
1-1/3 cups ice cream
1 cup ice milk, soft serve
3/4 cup homemade macaroni and cheese
1 milkshake (made with 2/3 cup milk and
1/2 cup ice cream)
1 cup oyster stew
1-1/2 to 1-2/3 cup canned cream soup ,
prepared with equal volume of milk
1 cup unf lavored yogurt
Source: USDA (1979). How to buy dairy products. USDA
Home and Garden Bull. 201.

908 Food Composition, Properties, and General Data

Calories, Basal, per 24 Hours


BOOTHBY AND SANDIFORD'S NOMOGRAPH
IV
lc-00

in

jO r "

P
i

I, A

-51

%-

lO-n
12-13

15

"I

20
40
10
60

W
4S
i968"
80

^"Hh

i
I

IS- 19
10-29
JO-H
40-4
M M

60 M
70 60

"

FIGURE 2.C.3
The weight (in pounds or kilograms) is shown on Scale I. The height (in inches and centimeters) is shown on Scale
II. The surface area (in square meters) is shown on Scale HI. The normal standard calories per square meter of
body surface per hour are shown on Scale IV. The total calories per diem are shown on Scale V.
DirectionsKeep the chart flat. Use a flexible ruler with a straight edge, or a strip of stiff paper such as a
postcard. A) Locate the position of the weight and height on Scales I and II, respectively. Apply the straight edge of
the ruler and note where it cuts Scale III. Read the figure on Scale III, which will give the surface area of the body
in square meters. B) Locate the surface area on Scale III and the normal standard Calories per square meter per
hour for the age and sex of the subject on Scale IV. Apply the straight edge of the ruler, and see where it cuts Scale
V. Read this figure, which gives the total basal calories per 24 hours.
Source: Sinclair, H. M., and Hollingsworth, D. F. (1969). Hutchison's Food and the Principles of Nutrition.
Edward Arnold (Publishers), London, England.

Food Composition, Properties, and General Data 909

Calories, Daily Recommendations


(Requirements and Sources)
1000
CALORIES

CHILDREN

1,800

1.300

2,400

2,700 2,1

2,400

3,000

-23 to 5 1 - * - 1 1 - > 1 5 to 2 3 - *
to
15

-51 +

2,400

FEMALES

-51 +

Pregnant + 300
loctating + 500

GOOD SOURCESt
CEREAL, BREAD, BAKED FOODS

MEAT

VEGETABLES

Frankfurters 2

Dried Beans and Peas % cup

Beef 3'/2 oz.

Sweet Potato 1 med.

Lomb 3'/j oz.

Potato Chips 10 med.

Pork Sausage 2 oz.

Potato 1 med.

liver 3'/2 oz.

Corn '/j cup

Pork 3'/, oz.

Winter Squosh '/j cup

Cured Horn 3'/, oz.

Peas '/j cup

Veal 3'/2 oz.

Tomato '/j cup

Heart 3'/j oz.

Carrots Vi cup

Luncheon Meat 2 oz.

Broccoli '/2 cup

Tongue 2 oz.

Dork Green Leafy

Bocon 2 slices

Choc.Cake -,' of 10" 445


Layer Coke -,'<; of 10"
Apple Pie 1/7 of 9"
Cup Cake 2% " diam.
Biscuit 2</2" diam.
Doughnut, Cake Type 1
Plain Cookie 3" diam.
Roll 1 med.
Angel Cake 2" sector
Macaroni '/j cup
White Rice '/2 C"P
Cereal, prepared % cup

Vegetables '/2 cup

Cereal, cooked '/2 cup

Asparagus Vi ">P

Enriched White Bread 1 slice

Summer Squash '/2 cup

Griddlecake 4"

Green Beons '/2 "P

POULTRY, FISH, EGGS

Whole Wheat Bread 1 slice

Cabbage '/2 cup

Soda Cracker 2'/ 2 " sq.

Cauliflower </2 cup


Turkey 3'/2 oz.

Lettuce '/ head

Chicken 3'/2 oz.

Green Pepper Vi med.

MISCELLANEOUS

Fish 3'/j oz.


Oysters 6-9

Nuts % cup

Egg 1
Canned Fish 1% oz.

Peanut Butter 2 tblsp.


Sherbet '/2 cup

FRUIT

Lord 1 tbl-sp.

DAIRY PRODUCTS

Dried Fruit '/2 cup

Fudge 1 oz.

Fruit Cocktail '/j cup

Mayonnaise 1 tblsp.

Avocado % med.

Soup 1 cup

Ice Creom V* q'-

Conned Pineapple 2 sm. slices

Cola Beverage 8 oz.

Custard % cup

Berries '/

Hot Chocolate % cup

Melon I serving

French Dressing 1 tblsp.

Whole Milk 1 cup

Banana 1 med.

Syrups 1 tblsp.

Ice Milk /, cup

Apple 1 med.

Jams, Jellies 1 tblsp.

Cheese 1 oz.

Orange 1 med.

Margarine 1 pat

Skim Milk 1 cup

Grapefruit Vl med.

Molasses 1 tbtip.

Cottage Cheese Vi cup

Orange Juice </2 cup

Sweet Pickles 2 sm.

Butter I pat

Cherries '/2 cup

Coffee Cream 1 tblsp.

Peach 1 med.

tAverage nutrient content as food is served.

CU

Plain Gelatin Dessert '/2 cup

Sugar 1 tsp.
>

Green Olives 2 'Mammoth"/4 med.

(Note: 3V4 02 equals approximately 100 g.)


FIGURE 2.C.4

Source: Lessons on Meat. (1974). National Live Stock and Meat Board, Chicago.

910 Food Composition, Properties, and General Data

Calorie Utilization
TABLE 2.C.3
Approximate energy expenditure by a
150-lb person in various activities
Calories
per hour

Activity
Lying down or sleeping
Sitting
Driving an automobile
Standing
Domestic work
Walking ( 2 | mph)
Bicycling ( 5 | mph)
Gardening
Golf; lawn mowing, power mower
Bowling
Walking (3f mph)
Swimming ( \ mph)
Square dancing, volleyball;
roller skating
Wood chopping or sawing
Tennis
Skiing, 10 mph
Squash and handball
Bicycling (13 mph)
Running (10 mph)

80
100
120
140
180
210
210
220
250
270
300
300
350
400
420
600
600
660
900

Source: USDA (1980). Nutrition and your


health. USDA Home and Garden Bull. 232.

Candy Storage
TABLE 2.C.4
Expected storage life
Candy

Storage
Moisture Relative
Content Humidity

68 (20)

Name
Sweet chocolate
Milk chocolate
Lemon drops
Chocolate covered peanuts
Peanut brittle
Coated nut roll
Uncoated peanut roll
Nougat bar
Hard creams
Sugar bonbons
Coconut squares
Peanut butter taffy kisses
Chocolate covered creams
Chocolate covered soft creams
Plain caramels
Fudge
Gum drops
Marshmallows

Temperatures, "I". (C.)


48 (9)

32 (0)

0 (-18)

Months Months Months Months


0.36
0.52
0.76
0/91
1.58
5.16
5.89
6.14
6.56
7.53
7.70
8.00
8.09
8.22
9.04
10.21
15.11
16.00

40
40
40
40 45
40
45-50
45-50
50
50
50
50
40
50
50
50
65
65
65

3
2
2
2
1
1]2

11.,

3
3
2
2
1
1'.,
3
2'-*
3
2

6
4
4
4
1 ',
3
2
3
6
6
3
3
3
3
6
5
6
3

6
9
6
3
6
3
6
12
12
6
5
6
5
9

12
12
6

12
8
12
8
6
9
6
9

12
12
9
10
9
9

12
12
12
9

Source: Woodroof, J. G. (1968). Freezing candies. In The Freezing Preservation of Foods,


Vol. 4, 4th Edition. D. K. Tressler, W. B. Van Arsdel, and M. J. Copley (editors). AVI
Publishing Co., Westport, Connecticut.

Food Composition, Properties, and General Data 911

Canned Food, Processing


TABLE 2.C.5
Classification of canned foods on the basis of processing requirements
Acidity
Classifica
tion

pH
Value
7.0

Low acid
6.0

Medium acid

5.0
4 5

Food Item

Food Groups

Lye hominy
Ripc olives, crabmcat, eggs,
oysters, milk, corn, duck,
chicken, codfish, beef, sar
dines
Corned bcrf, lima beans, peas,
carrots, beets, asparagus, po
t a toes
Figs, tomato soup
Ravioli, pimientos

Meat
Fish
Milk
Poultry

Spoilage Agents

Heat and
Processing
Requirements

Mesophilic spore-forming an High temperature


proc
essing 240 o -250F.
aerobic bacteria

Vegetables

Thermophiles
Naturally occurring enzymes
in certain processes

Soup
Manufactured foods

Lower limit for growth of Cl.

Fruits

Non-spore forming
bacteria

boluhnum

Acid

Potato salad
Tomatoes, pears,
peaches, oranges
3.7

High acid

30

2.0

apricots.

aciduric

Boiling water processing


(2i2F.)

Acidic spore-forming bacteria


Sauerkraut, pineapple, apple,
Berries
strawberry, grapefruit
Natural occurring enzymes
High acid foods
Pickles
Yeasts
'
(pickles)
Relish
Molds
High acid-high solids
Cranberry juice
foods (jam-jelly)
Lemon juice
Lime juice
Very acid foods

Source: Desrosier, N. W. (editor) (1977). Principles of Food Preservation by Canning. In The Technology of Food
Preservation, 4th Edition. AVI Publishing Co., Westport, Connecticut.

912 Food Composition, Properties, and General Data

Canned Spoilage Manifestations

TABLE 2.C.6
Manifestations

Type of Organism
Flat sour

Can flat

Possible loss of vacuum on storage.

Product

Appearance not usually altered. pH mark


edly loweredsour. May have slightly
abnormal odor.
Sometimes cloudy
liquor.

Can swells

May burst.

Product

Fermented, sour. Cheesy or butyric odor.

Can flat

H2 S gas absorbed by product.

/
/
/ Thermophilic
T anaerobe
//

*Sulfide spoilage

/
Low acid and u/
Medium acid /-'> Putrefactive
anaerobe
p
p
above 4.5

^Aerobic spore
formers (odd types)

Acid
products
pH below
4.5

Bacillus coagulans
or Bacillus thermo
acidurans (flat-sour
tomato juice)
Butyric anaerobes
(tomatoes, tomato
juice and pears)
Nonspore formers
(mostly lactic types)
Yeasts
Molds

Product

Usually blackened. "Rotten egg" odor.

Can usually
swells

May burst.

Product

May be partially digested. pH slightly


above normal. Usually typical putrid
odor.

Can flat

Usually no swelling, except in cured meats


when nitrate and sugar present.

Product

Evaporated milk coagulated.

Can flat

Little change in vacuum.

Product

Slight lowering of pH.


flavor.

Can swells

May burst.

Product

Fermented. Butyric odor.

Can swells

Usually bursts, but


arrested.

swelling may be

Product

Acid odor.

Can swells

May burst.

Product

Fermented, yeasty odor.

Can flat

Surface growth.

Product

Musty odor.

Off-odor and

Source: American Public Health Association. Recommended Methods for the Microbiological Examination of
Foods.

Food Composition, Properties, and General Data 913

Canned Spoilage Related to pH


TABLE 2.C.7
Relation of pH to canned-food spoilage
Acidity Classification

Typical Foods

Spoilage Organisms

Low acid pH 5.3 and higher

Peas
Corn
Lima beans
Evaporated milk
White potatoes

Thermophilic group:
Flat-sour types
Thermophilic anaerobes, gas producers
Sulfide spoilage organism, H 2 S gas producers
Mesophilic group:
Putrefactive anaerobes, gas producers
Aerobic formers

Spinach
Green beans
Asparagus
Sweet potatoes
Beets

Medium acid pH 4.5-5.3

Same as for low acid products but


thermophilic anaerobes assume importance
over flat-sour types. Abnormal growth of
putrefactive anaerobes.

(A recent study has indicated that a pH of 4.6 may be used as the dividing
line between medium acid and acid products.)
Tomato juice
Spore formers:
Acid pH 4.5 and lower
Pears
Aciduric flat-sour typesBacillus
Bananas
thermoacidurans
Applesauce
Fruit preserves
Butyric anaerobes, gas producers
Nonspore formersLactobacilli
Yeasts
Molds
Source: American Public Health Association. Recommended Methods for the Microbiological Exami
nation of Foods.

Canned Yield
TABLE 2.C.8
Approximate ratio of uncooked to canned products

Product

Amount Fresh Product


Needed to Can 1 Qt
2-3 lb
1-1% qt

Apples
Cherries
Peaches
Pears
Plums
Raspberries

2-3 lb
2-3 lb
lV 2 -2 1b
iy4-i%qt

Strawberries
Tomatoes
Beans, green
Beets or carrots
Corn
Greens
Peas in pod

2-2 '/2 qt
2'/2-3'/2 lb
lV 2 -2 1b
2V2-3 1b
8-12 ears
2-3 lb
3'/4-4 1b

No. Quarts Canned Food


to 1 Bushel
20-25 qt
12 qt 1 (not pitted)
18-20
16-20
30
8-10

qt
qt
qt
qt 1

7-8 qt
16 qt
18-22 qt
16-20 qt
7-8 qt
5-6 qt
7-8 qt

Approx No. of Pounds


of Fresh Food
in 1 Bushel
40-45 lb
1 crate or 16 qt =
44 lb
40-50 lb
50-55 lb
50-55 lb
1 crate or 24 pt =
16 1b
1 crate or 16 qt =
22 1b
50-60 lb
28 lb
50-60 lb
70 1b
12 lb
28 lb

'Quantities given are for a crate.

Source: Justin, M. M., Rust, L. O., and Vail, G. E. Foods, Revised Edition. Houghton Mifflin Co.
Boston.

914 Food Composition, Properties, and General Data

Cans, Construction

THE DOUBLE SEAM


The curl on the can
end containing sealing
compound and the flange
on the can bod/ are
indexed and rolled flat,
forming five folds of
metal. Sealing compound
between folds gives an
air-tight seal.

THE SIDE SEAM


The edges of the can
body are first hooked
and then bumped or
flattened together.
Then final sealing is
accomplished by
soldering the outside
of the side seam.

THE NOTCH

THE TIN PLATE

If side seam were ex


tended to can end, four
folds of metal would
have to be included in
the double seam. Body
blank is notched, how
ever, so that only a
double layer of metal .
extends into the double
seam. This permits
tighter sealing.

This cross-section
shows the relative
thickness of component
layers of tin plate.
Steel is large segment;
first layer on either
surface is tin-iron
alloy, second is tin.
Inside surface is
enamel coating.

FIGURE 2.C.5
Source: Food inspection specialist. Department of the Army, TM 8-451 (1969).

Food Composition, Properties, and General Data 915

Cans, Conversion Table


TABLE 2.C.9
Container size conversiontin and glass
Factors for Converting Stated Size

Name of
Container
1

2z Mushroom
5z Baby Food
6z Jitney
6Vta

Baby
4z Pimento
211 Baby Food
4z Mushroom
8z Short
8zTaU
No. 1 Picnic
211 Cylinder (12r)
Pint Olive
4z Flat Pimento
7z Pimento
No. 1 Square
No. 2Vt Square
8z Mushroom
No. 300
No. 300 Cylinder
No. 1 Tall
No. 303
No. 303 Cylinder
No. 1 Flat
No. 2 Flat
Kitchenette
No. 2 Squat
No. 2 Vac. (12z Vac.)
No. 95
No. 2
No. 2 XT
Jumbo
No. 2 Cylinder
No. 2 Tall
29z

Quart Olive
32z (Quart)

No. l\i (Vet.)

No. H4 (Pineapple)
No. 2V4
No. 3 Vac
No. 3
No.
No.
No.
No.
No.

3 Cyl. (46z)
5
5 Squat
10
12 (Gal.)

8z
12z
14z

16z (No. 303 or 11b. jar)


30z No. 2*4

32z
64z

128z (1 gal. jug)

Diameter
X Height
2

202 X 204
202 X 214
202 X 308
202 X 314
208 X 211
211 X 200
211 X 200
211 X 212
211 X 300
211 X 304
211 X 400
211 X 414
211 X 600
300 X 108
300 X 206
300 X 308
300 X 308 X 308
300 X 308 X 604
300 X 400
300 X 407
300 X 509
301 X 411
303 X 406
303 X 509
307 X 203
307 X 204
307 X 214
307 X 302
307 X 306
307 X 400
307 X 409
307 X 506
307 X 510
307 X 512
307 X 604
307 X 700
307 X 704
307 X 710
312 X 508
401 X 206
401 X 207.5
401 X 411
404 X 307
404 X 414
404 X 506
404 X 700
502 X 510
603 X 408
603 X 700
603 X 812

Min.
Vol. Fil
(Cu. In.)
3

Total
Capac.
Avoir ozs.
Water
at 68 F
4

No. 3

No. 303

No. 2

No. 2W
Can

Cyl
Can

No. 10

Equiv.

Equiv.

Equiv.

Equiv.

Equiv.
0.032
.045
.055
.062

0.071
.106
.124
.164
.282
.312
.677
1.353

Can
5

Can
6

0.207
.290
.358
.404
.354
.273
.395
.423
.469
.512
.648
.809
1.006
.212
.432
.685
1.025
1.926
.802
.901
1.147
.988
1.000
1.296
.502
.547
.729
.800
.870
1.050
1.216
1.456
1.531
1.556
1.710
1.925
2.000
2.107
1.806
.818
.839
1.765
1.414
2.056
2.311
3.061
3.504
4.040
6.488
8.203

0.170
.238
.294
.332
.291
.224
.324
.348
.386
.421
.533
.665
.827
.175
.355
.563
.843
1.584
.660
.741
.943
.812
.822
1.066
.413
.450
.599
.658
.716
.863
1.000
L.197
L.259
L.280
:L.406
1.583
.644
.732
L.485
.672
.690
1.452
1.162
1.690
1.900
2.517
2.881
3.322
5.335
6.744

0.117
.164
.203
.229
.201
.155
.223
.239
.266
.291
.367
.455
.570
.120
.245
.383
.580
1.091
.545
.511
.651
.561
.566
.734
.298
.310
.413
.453
.493
.595
.689
.825
.867
.886
.969
1.090
1.133
1.193
1.023
.463
.475
1.000
.801
1.165
1.309
1.735
1.985
2.288
3.673
4.646

0.068
.095
.117
.132
.116
.089
.129
.138
.153
.167
.212
.264
.329
.069
.141
.224
.335
.629
.262
.294
.375
.323
.327
.424
.164
.179
.238
.261
.284
.343
.397
.476
.500
.508
.559
.629
.653
.688
.590
.267
.274
.577
.462
.672
.755
1.000
1.145
1.320
2.120
2.680

GLASS CONTAINERS
_
.461
12.12

18.18
.691

21.21
.906

27.97
1.063

48.06
1.827

53.02
2.015

115.20
4.390

231.00
8.780

0.379
.568
.663
.874
1.502
1.657
3.069
7.219

0.261
.391
.457
.602
1.035
1.143
2.487
4.973

.150
.226
.263
.347
.597
.658
1.434
2.868

5.45
7.63
9.42
10.62
9.32
7.18
10.38
11.19
12.34
13.48
17.06
21.28
26.47
5.59
11.37
18.03
26.96
50.68
21.11
23.71
30.17
25.99
26.31
34.11
13.21
14.40
19.17
21.06
22.90
27.63
32.00
38.30
40.28
40.95
44.99
50.65
52.62
55.43
47.52
21.51
22.07
46.45
37.19
54.09
60.80
80.54
92.20
106.30
170.71
215.82

3.60
4.80
6.00
6.00
4.90
4.90
7.15
7.90
8.65
10.90
13.55
16.95
4.20
7.50
11.70

13.55
15.20
19.40
16.60
16.85
21.85
8.90
9.20
12.25
13.45
14.70
17.75
20.50

25.70
26.35
28.80
32.48
33.70
35.54
30.45
13.80

29.75
23.85
35.05
38.95
51.70
59.10
68.15
109.45
138.35

Can
9

.065

.042
.061
.065
.072
.079
.100
.125
.155
.033
.067
.106
.158
.297
.124
.139
.177
.152
.154
.200
.077
.084
.112
.123
.134
.162
.187
.224
.286
.240
.264
.297
.308
.325
.278
.126
.129
.272
.218
.317
.356
.472
.540
.623
1.000
1.264

Instructions: To convert a given quantity of cans, glass jars or bottles of the size listed in column 1 to No. 303's, 2's,
2Ws or 10's multiply by corresponding factor in columns 5, 6, 7 and 8. To convert from 303's, 2's, 2Ws or 10's to a
particular size in column 1, divide by corresponding factor. The equivalents are based on a comparison of minimum
volume fin in cubic inches.

Source: National Canners Association and Agricultural Marketing Service.

916 Food Composition, Properties, and General Data

Cans, Equivalent Sizes


TABLE 2.C.10
Case equivalents of various sizes of cans: The following table gives the equivalent in
cases of 24 No. 303, 24 No. 2, 24 No. 2\, and 6 No. 10 cans of the more commonly used
cans.
No. 303 No. 2 No. 2V, No. 10
equiv. equiv. equiv. equiv.
cases
cases
cases
cases

Case of
48
48
24
24
48
48
48
24
48
24
24
48
24
24

6Z
8ZTaU
8Z Tall
8Z Short
8Z Short
=1 Flat
- 1 Pic.
=1 Tall
=1 Tall
=1 Sqr.
=211 Cvl.
=211 CyL
=300
=300 Cyl.

.72

.421
.386

1.05
1.30

1.06

.94

.77
.87

.41
.58
290

.266

.81

.53
.60
.73
.56

1.97
1.02

1.63

1.12

.80

.84
.66

1.61

1.32

.99

=
=

.59
.84

1.03
.512
.469

.90

1.15

.74
.94

.58
.46
.91
.51
.65

.441
.632
.316
.289
.576
.619
.800
.609
1.216
.732
.499
1.000
.556
.707

No. 303 No. 2 No. 2V, No. 10


Case of:

cases

24 #303
36 #303
24 12Z Vac.
24 #2 Vac.
24 # 2
24 # 2 Cyl.
24 #2W
24 #3
24 #3 Vac.
12 #29 Z
12 #32Z
12 #3 Cyl.
6 #10
6 #5 Squat

cases
.82

1.50

1.23

.87
.87

.72
.72

1.22
1.56 1.284
1.77
1.45
2.08
1.71
1.42
1.16
.96

1.05
1.53
1.62
1.01

.79
.86

1.26
1.33
.83

cases

cases

.57
.85
.49
.49
.69
.89

1.16

.30
.55
.60
.87
.92
.57

.616
.924
.536
536

.748
.960
1.088
1.268
.871
593

.649
.944
.623

The capacity of a 16 oz. and No. 2Vi glass lar is approximately the same as the No. 303 and No. 2Vt can respec
tively.

Source: The Almanac of the Canning, Freezing, Preserving Industries, 58th Edition. (1973). E. E.
Judge & Son, Baltimore.

Cans, Sizes
TABLE 2.C.11
Dimensions and capacities of can sizes
Name

Dimensions

Total Capacity, avoir.


oz. of Water at 68 F

6Z
8Z Short
SZ Tall
No. 1 (Picnic)
No. 211 Cylinder
No. 300
No. 300 Cylinder
No. 1 Tall
No. 303
No. 303 Cylinder
No. 2 Vacuum
No. 2
Jumbo
No. 2 Cylinder
No. iy 4
No. 2V2
No. 3 Vacuum
No. 3 Cylinder
No. 5
No. 10

202 x 308
211 x300
211 x 304
211 x400
211 x414
300 x 407
300 x 509
301 x411
303 x 406
303 x 509
307 x 306
307 x 409
307x510
307x512
401 x206
401 x411
404 x 307
404 x 700
502x510
603 x 700

6.08
7.93
8.68
10.94
13.56
15.22
19.4
16.70
16.88
21.86
14.71
20.55
25.8
26.4
13.81
29.79
23.9
51.7
59.1
109.43

No. 2 Can
Equivalent

0.295
0.386
0.422
0.532
0.660
0.741
0.945
0.813
0.821
1.060
0.716
1.000
1.2537
1.284
0.672
1.450
1.162
2.515
2.8744
5.325

Source: F. W. Green Co. (editor) (1967). Glossary of Packaging Terms, 4th Edition. Packaging
Institute, New York.

TABLE 2.C.12
Gas volume test chart (showing volumes of carbon dioxide dissolved by 1 volume of water)
Temp F
in bottle
45
46
47
48
49
50
51

52
53
54
55

56
57
58
59
60
61
62
63
64
65
66

67
68

69
70
71
72
73
74

To

7fi
77
7S
79

Gage pressures ic bottle, lbs. per sq


16 a

2
2
2
2
2
2
2
2
2
2

7
6
6
5
5
4
4
3
3
2 3
2 2
2 2
2 1
2 1
2. 1
2 0
2. 0
2 0
1 9
1 9
1 .9
1 8
1 8
1 8
1 7
1 7
1 7

1 7
1 6
1 6
1 fi
1
1
1

r>
.-)
" '

18

i 9
S 8
J .8
5 .7
5 7
J .6
5 6
5 5
2.5
'2 4
2.4
2.4
2 3
2 3
2 2
2 2
2 2
2 1
2 1
2 1
2 0
2 0
2 0
.9
.9
.9
8
8
.8
8
7
7

20
:

.1

cj .9.0

5 .9
J 8
.8
J .7
J .7
2.6
2.6
2 6
2.5
2 5
2 4
2 4
2 3
2 3
2.3
2.2
2.2
2 2
2 1
2 1
2 0
2 0
2 0
9
9
.9
.9
8
8
7
8
8
7
C
7

22
3 3
3 2
3 1
3.1
3 0
2 9
2 9
2 8
2.8
2.7
2 7
2.6
2.6
2.6
2.5
2 5
2 4
2.4

24
2.3

24

3.2
3.2
3.1
3.1

2 1
2.1
2.1

2 0
2 0
2.0
1 9
1 9

19
19
1 8

3.4
3.3
3.3

3 2

3 0 3.2
2.9

2 9

3.1
3.0

2.8 3 0
2 8 2 9
2.7
2.7
2.7

2.9

2 8
2.8

2 6 27
2 6 2 7
2.5 2 6
2 5 2.6
2 4 2 6
2.4

2.5

2 5
2 4
24
24
2 2 2 3
2.2 2 3
2 i 2.2
2 1 2.2
2 1 2 2
2 0 2 2
2 0 2 1
2 0 2 1
2 0 2 1
1 9 2 0

2 2 2.3
2.2

28

3 4 3 6 3 8
3 4 3 . 5 3 .7
3 3 3.5 3 6

2 3 2.4
2.2

26

2.3
2.2

3 6
3 5
3 .4
3 .4
3 3
3 .3
3 2
3 1
3. 1
3 .0
3 0
2 .9
2 .9
2 8
2 .8
2 .7
2 .7
2 6
2 .6
2 6
2 .5
2 .5
2 4
2 4
2 .4
2 3
2 3
2 3
2 2
2 2
2 2
2 1

30

32

4 0 4 1
3.9

3 8
3.7
3.7

3 6
3 5
3.5

3 4
3.3

3 3
3.2

3 2
3.1

31
3.0

3 0
2.9

2 9
2 8
2 8
2.7
2.7

2
2
2
2

6
6
5
5

2.5

2 4
2
2
2
2
2
2

4
4
4
.*
3
2

4 0
4 0
3 9
3.8
3.7
3 7
3.6
3 6
3.5
3 4
3 4
3.3
3.3
3.2
3.1
3 1
3 0
3 0
2 9
2 9
2.8
2 8
2.7
2 7
2 7
2 6
2 8
2 5
2 5
2 5
2 4
2 4
2 !

34
4 3
4 2
4 1
4 1
4 0

3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2

9
8
8
7
6
6
5
5
4

3
3
2
2
1
1

0
0
9
9
8
8
7
7
2 6
2 8
2 8
2 o
2 .r>
.1

2 3 2

36

38

4 5 .4 7
4 4 4 6
4 3 4 5
4 2

4 1
4 0
4 0
3.9
3.8
3.8
3 7
3 7
3.6
3 5
3 5
3.4
3 3
3 3
3 2
3 2
3.1
3.1
3 0
3 0
2 9
2 9
2 8
2 8
2 8
2 7
2 7
2 6
2 f)
2 .r)
2 .-)

4 4
4 3
4 2

4 2
4 1
4 0
3 9
3 9
3 8
3 7
3 7
3 6
3 5
3 5
3 4
3 4
3 3
3 3
3 2
3 2
3 1
3 0
3 0
2 9
2 9
2 9
2 8
2 8
2 7
2 7
2 6
2 0

in

40

42

44

46

48

4 8
4 7
4 6
4 6
4 5
4 4
4 3
4 2
4 2
4 1
4 0

5 0
4.9
4 8
4 7
4 6
4 5
4 5
4 4
4 3
4.2
4 1
4.1

5 2
5 .1
5 0
4 9
4 8
4 .7
4 6
4 .5
4 4.
4 4
4 3
4 .2
4 1
4 1
4 0
3 .9
3 9
3 8
3 8
3 7
3 6
3 .6
3 .5
3 5
3 4
3 3
3 .3
3 .2
3 .2
3 .1
3 .1
3 0
3 0
2 9
2 9

5 4
0 3
5 2
5 .1
5 .0
4 9
4 8
4 .7
4 6
4 5
4 4
4 4
4 .3
4 2
4 2
4 1
4 0
4 0
3 9
3 8
3 8
3 7
3 6
3 6
3 6
3 5
3 4
3 4
3 3
3 2
3 2
3 1
3 1
3 0

0 6
5 .4
5 3
5 2
5 1
5 .0
5 0
4 9
4 8
4 7
4 6
4.5
4 4
4 4
4 3
4 2
4. 1

3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2

9
9
8
7
7
6
6
5
5

4 0
3 9
3.9

3
3
3
3
3
4 3
3 3
3 3
2 3
2

8
7
7
6
6
5
5
4
3

3.3
3.2

3 2

0
0
9
9
8
8
7
7

3.1
3.1

3
3
2
2
2

0
0
9
9
8

2 8

4 1
4 0

3 .9
3 9
3 8
3 .7
3 7
3 6
3 .6
3 5
3 5
3 4
3 3
3 3
3 3
3 2
3 1
3

50
5

5
5
5
5
5
5

5
4
4

4
4
4
4

7
6
5
4

3
2
1
0
9
8
7
7
6
5

4 4
4 3
4 3
4 2
4 2
4 1
4 0
3 9
3 8
3 3
3 8
3 7
3 6
3 S
3 5
3 .5
3 1
3 4
.?

52

64

56

5.9
5.8
5.7
5.6
5 5
5.4
5 3
5 2
5 1
5 0
4 9
4 8

6 1
6 0
5.9
5.7
5 6
5 5
5 4
5 3
5 2
5 2

6 2
6 1
6 0
5 9
5 3
5 V
5 6
5 5
5 4
5 3
5 2
5 I
5 0
4 9
4 8
4 7
1 ;
4 6

4.7

4 S
4 6
4 5
4 4
4 3
4 3
12
4 1
4 1
4 0
3.9
3 9
3 8

3
3
3
3
3
3
\

>.l

) 0
1 9
t <
7
6
5
4
4

\ .3
2
2
0
L

c9

4 5
4 4
4 4
4 3
i 2
1 2
4 1
1

7 :i 9 1 0
7 '? S 3 9
8
3 5 /
5 i ; i 8
5 i s 3 7
5 i 5 .? 7
! i .>
0

i 3

.] ;

-,

3 1

3 3

68
6
6
6
6
6
5

4
3
?.
1
0
9

6
5 5
5 1
6 3
5 2
5 2
6

5 1

5 0
4 9
4 3
1 7
4 S
4 6
4 5
1 4

3
4 3
1

4 2
i I
4 1

0
3 9
3 9
3 3
8
:i ;
A 7
3 i
4

60
6
6
6
6
6
S
5
5
5
6
5
5
5
5
5
3

4
4
i
4
i

6i

64

5 9

6 3
3 3
6.5
3.1
S3
S 1
S.I
5.0
5 9
5.;
5.5
5 5

5.4

5 6

5 3
5 3
5.2
5. \
5 0
4 9
4 8

5.5
5.4
5.3

8
4
3
2
1
0
9
8
7
6
5

1
0
9
3
8
7
6

4.7

4 5
4 4
4 4
J 3
4 2

4 /

2
1
0
4 0
3 9
9

1 0
i 0
i I)

4
4
I

i S
8
A

So

15

6.3

8 7
8.6
6.4
6.3

6 2
3.1

5 0
5.9
5.3
5.7

6 2
5.1
5.0
4.9
4.8

4.6
4 5

S3

4 5

4 3

1 4

>

i 2
4 1
4 1

3 3

a.

to
0

a*

I?

OB

48
\ I

1.1

10

to
s*

1 0
1 0
.) '

a
Figures in this column represent the volume of carbon dioxide gas (reduced to 0 and 760 mm.) dissolved by 1 volume of water at the
temperatures indicated, if the partial pressure of the carbon dioxide gas is 760 mm. Hg. Solubility data correspond to Bohr and Bock
published in Landolt-Bdrnstein, Physikalische-Chemische Tabellen. Figures in the body of the table were calculated for various temperatures
and pressures based on the Boyle-Mariotte law for isothermal compression.
Source: Jacobs, M. B. (editor). The Chemistry and Technology of Food and Food Products, 2d Edition, Vol. 3. John Wiley & Sons, New
York.

s
n

B.
O
S3

CO

918 Food Composition, Properties, and General Data

Carbon Dioxide, Weight and Volume


TABLE 2.C.13
Carbon dioxide, weight and volume
At Standard Temp and Pressure
One Cubic Foot Equals
0.1227 1b
One Cubic Foot Equals
957.5 oz
One Gram Equals
506 ml
One Liter Equals
1.976 gm
One Liter Equals
0.3532 cu ft
One Milliliter Equals
0.00198 gm
One Ounce Equals
0.0584 gm
One Pound Equals
8.1499 cu ft
One Pound Equals
7803.85 oz
Percent CO2 by volume x 0.19428 Equals approximate percent by weight.
Percent CO2 by weight x 5.1470 Equals approximate percent by volume
Source: Woodroof, J. G., and Phillips, G. F. (editors) (1974). In Beverages:
Carbonated and Noncarbonated. AVI Publishing Co., Westport, Connecticut.

Casings, Animal
TABLE 2.C.14
Animal casings
Casing

Source

Rounds

Small intestine of cattle, sheep,


goats, and pigs
Small intestines of cattle
Large intestines of cattle and pigs
Caecum (blind gut)
End of the intestinal tract, usually
5 to 6 ft of intestines,
starting from the anus
Caecum or blind gut of the hog
Esophagus of cattle
Urinary bladder of cattle or hogs
Hog stomach, often called maws
Small intestines of hogs, sheep,
or goats

Runners
Middles
Beef bungs
Hog bungs
Caps
Weasands
Bladders
Stomachs
Small casings

Source: Kramlich, W. E., Pearson, A. M., and Tauber, F. W. (editors)


(1973). Sausages. In Processed Meats. AVI Publishing Co., Westport,
Connecticut.

Food Composition, Properties, and General Data 919

Casings, Hog
TABLE 2.C.15
Hog casingssizes
Grades

Millimeters

Extra narrow
Narrow medium
Selected medium
English medium
Wides
Extra wides

Under 28

28 to 32

32 to 35

35 to 38

38 to 42

42 and over

Source: MacKenzie, D. S. Prepared Meat Product Manufac


turing. American Meat Institute, Arlington, Virginia.

Casings, Hog and Beef

FIGURE 2.C.6
Hog casings (left): 1) bung; 2) second end; 3) middle; 4) cap; 5) small casing; 6) stomach. Beef casings (right): 1) fat
end; 2) wide middle; 3) narrow middle; 4) bung; 5) blind end; 6) round
Source: Moulton, C. R., and Lewis, W. L. Meat Through The Microscope, Revised Edition. Institute of Meat
Packing, The University of Chicago, Chicago.

Casings, Hog Bungs


TABLE 2.C.16
Hog bung casingssizes
Grade
Exports
Large primes
Medium primes
Special primes
Small primes
Skips
No. 1 broken shortslarge and
export primes
No. 2 broken shortsall others
except broken skips which
are thrown away

Width,
Inches
2% and over
l15/i6to2V8
i i y 1 6 to 1^16
l9/l6t0l12/16
l7/l6t0l9/16
l 4 /l6 to 1 7 / 16

No. of Pieces
to a Tierce
400

500

550

580

600

700

800

1,050

Source: MacKenzie, D. S. Prepared Meat Product Manufacturing. American Meat Institute,


Arlington, Virginia.

920 Food Composition, Properties, and General Data

Casings, Sheep
TABLE 2.C.17
Sheep casingssizes

Classification

Diameter
(mm)

Length of Hank
(yards)

Narrow
Narrow mediums
Special mediums
Wide
Extra wide

16-18
18-20
20-22
22-24
24-26

100
100
100
100
100

Source: MacKenzie, D. S. Prepared Meat Product Manufacturing. American


Meat Institute, Arlington, Virginia.

Casings, Terms
TABLE 2.C.18
Terms used for beef, hog, and sheep casings
Packinghouse Terms
Beef:
Fat end
Wide middle

Anatomic Terms
Rectum, anal end
Rectum, colonic end

Narrow middle 1
Middle
J

Colon

Bung
Bung gut

Cecum

Blind end of bung 1


Cap
J

Cecum, blind end of, below ileoceal valve

Round
Weasand
Rennet
Bladder
Hog:
Bung
Second end
Cap

Small intestine, including duodenum, jejunum,


and ileum
Esophagus
Omasum, or true stomach
Urinary bladder
Rectum, anal end
Rectum, colonic end
Cecum

Casing
1
Small casing J

Small intestine: duodenum, jejunum, and ileum

Middle
]
Black gut [
Chitterling J

Colon

Bladder
Rennet

Urinary bladder
Stomach

Sheep
Casing

Small intestine: duodenum, jejunum, and ileum

Source: Moulton, C. R., and Lewis, W. L. Meat Through the Microscope, Revised Edition.
Institute of Meat Packing, University of Chicago, Chicago.

Food Composition, Properties, and General Data 921

Cattle
TABLE 2.C.19
Market classes and grades
Weight Divisions
Cattle or
Calves

Use
Selection

Sex
Classes

Steers

Heifers
Slaughter
Cattle

Cows

(lbs.)

(kg)

Commonly Used Grades

[Light
-Yearlings J, Medium
[Heavy

800 down
800-1000
1000 up

362.9 down
362.9-453.6
453.6 up

Prime, Choice, Good, Standard, Commercial, Utility, Cutter, Canner

[Light
-2-year-old < Medium
and over [Heavy

1100 down
1100-1300
1300 up

499.4 down
499.4-590.2
590.2 up

Prime, Choice, Good, Standard, Commercial, Util


ity, Cutter, Canner

[Light
-Yearlings < Medium
[Heavy

750 down
750-900
900 up

340.5 down
340.5-408.6
408.6 up

Prime, Choice, Good, Standard, Utility, Cutter,


Canner

[Light
- 2-year-old < Medium
and over [Heavy

900 down
900-1050
1050 up

408.6 down
408.6-476.7
476.6 up

Prime, Choice, Good, Stan


dard, Commercial, Cutter, Canner

Age Wt. (Group)

All ages

Bullocks (often called Yearlings All weights


"beef" or "butcher"
bulls & lower grades
bologna bulls)
[Light
2-year-old < Medium
and over [Heavy
Stags

All ages

Choice, Good, Standard,


Commercial, Utility,
Cutter, Canner

All weights

Prime, Choice, Good,


Standard, Utility
1300 down
1300-1500
1500 up

590.2 down
590.2-681.0
681.0 up

Choice, Good, Commer


cial, Utility, Cutter,
Canner

All weights

[Light

Cattle <

Prime, Choice, Good, Stan


dard, Commercial, Util
ity, Inferior

[Mixed
[Light

Steers

Prime, Choice, Good, Stan


dard, Commercial, Util
ity, Inferior

2-year-old I Medium
and over | Heavy
[Mixed

Prime, Choice, Good, Standard, Commercial, Util


ity, Inferior

[Light
Y .
J Medium
ear ings s pj eav y
Feeder
Cattle

Not quality graded but


may be yield graded

[Mixed
Fe.fers

[Light
2-year-old J Hedium
and over "I Heavy
[Mixed

Prime, Choice, Good, Standard, Commercial, Util


ity, Inferior

Cows

A " ages

All weights

Prime, Choice, Good, Com


mercial, Utility, Inferior

Bullocks

All ages

All weights

Ungraded

Stags

All ages

All weights

Ungraded

Milkers &
Springers

Cows (milkers or
springers)

All ages

All weights

Ungraded

Vealers

No Sex Class
(Sex characteristics
of no importance
at this age)

Under 3 < Medium


months [Heavy

110 down
110-180
180 up

49.9 down
49.9-81.7
81.7 up

Steers
Heifers
Bullocks

3 months [ Light
to 1
< Medium
year
[ Heavy

200 down
200-300
300 up

90.8 down
90.8-136.2
136.2 up

Steers
Heifers
Bullocks

Usually
6 mo.
to 1
year

Slaughter
Calves -< Calves

Feeder
Calves

[Light

[Light
I Medium
j Heavy
[Mixed

Prime, Choice, Good, Stan


dard, Utility, Cull
Prime, Choice, Good
Standard, Utility, Cull
Prime, Choice, Good,
Standard, Utility,
Inferior

NOTE In addition to the above quality grades, there are the following yield grades: Yield Grade 1, Yield Grade 2, Yield Grade 3. Yield Grade 4, and
Yield Grade 5. Thus, slaughter cattle may be graded for (1) quality alone, (2) yield grade alone, or (3) both quality and yield grades.
'Tentative standards proposed by USDA. Not official but widely used for many years and updated by 1977 USDA Grade Standards.

Source: Ensminger, M. E. (1969). Animal Science. Interstate Printers & Publishers, Danville, Illinois.

922 Food Composition, Properties, and General Data

Cellulose Formula

OH
non-reducing
end group

cellobiose unit
section of structural formula of cellulose
FIGURE 2.C.7

reducing end group

Source: Braverman, J. B. S. Introduction to the Biochemistry of Foods. ASP Biological and Medical Press (Elsevier
Division), London, England.

Cereal By-Products Composition


TABLE 2.C.20
Percentage composition of some cereal by-products
Feeding Stuff

Matter

Ash

Crude
Protein

Brewer's grains
Com gluten feed
Distiller's corn grains
Distiller's corn solubles
Winter wheat bran
Wheat middlings

92.9
90.9
92.9
93.0
89.9
89.7

3.6
6.3
2.5
7.4
6.2
4.5

27.6
25.5
28.3
26.7
15.5
18.0

Dry

Crude Fiber
14.3
7.6

11.4
2.6
8.9
7.4

Crude
Lipide

N-free
Extract

6.5
2.7
8.8
7.9
4.2
4.7

40.9
48.8
41.9
48.4
55.1
55.1

Source: Mallette, M. F., Althouse, P. M., and Clagett, C. O. (1960). Biochemistry of Plants and Animals. John
Wiley & Sons, New York.

TABLE 2.C.21
Composition of the edible portion (E.P.) and refuse in the material as purchased (A.P.)

CEREALS
Wheat, Medium1 (or unspecified)
Whole meal or flour
Flour, medium extraction
Flour, white, low extraction
Wheat, Hard1
Whole meal or flour
Flour, medium extraction
Flour, white, low extraction
Wheat, Soft1
Whole meal or flour
Flour, medium extraction
Flour, white, low extraction
Rice
Husked or brown (only hulls
removed)
Home-pounded, undermilled,
parboiled
Milled, white
Rye
Whole meal, dark flour
Flour, medium extraction
Flour, light, low extraction
Barley
Whole seed, except hulls and groats
Pearled, light or dark
Oats
Oatmeal, rolled oats
Maize (Corn)
Grain or whole meal
Meal, coarse, bolted
Meal, fine, bolted and
degerminated

Water

Protein

Fat

Ash

Calories
(No. per
100 g)

Percent of Edible Portion


12
12
12

12.2
11.7
10.9

2.3
1.5
1.1

71.8
74.3
75.5

2.1
0.5
0.3

1.7
0.5
0.5

334
350
370

100
85
72

94 to 100
80 to 93
Less than 80

12
12
12

13.8
13.4
12.7

2.0
1.4
1.1

70.2
72.7
73.7

2.4
0.4
0.3

2.0
0.5
0.5

332
350
364

100
85
72

94 to 100
80 to 93
Less than 80

12
12
12

10.5
9.8
8.6

1.9
1.3
1.1

73.9
76.2
77.9

2.1
0.4
0.2

1.7
0.7
0.4

333
349
365

100
85
72

94 to 100
80 to 93
Less than 80

13

7.5

1.8

76.7

0.8

1.0

357

80

75 to 82
68 to 74
Less than 68

13
13

7.1
6 .7

1.1
0.7

78.0
78.9

0.7
0.4

0.8
0.7

359
360

70
65

12
12
12

11
9
7

1.9
1.8
1.2

73.1
76.2
79.1

2.0
1.5
0.9

2.0
1.0
0.7

319
341
349

100
85
70

94 to 100
80 to 93
Less than 80

12
12

11
9

1.8
1.4

73.4
76.5

3.4
0.8

1.8
1.1

332
346

2
3

65
55

60 to 70
Less than 60

10

13

7.5

67.8

1.9

1.7

385

50

40 to 55

12

12

4.3

4.0

72.9
73.5

2.1
1.4

1.3
1.2

356
360

100
93

97 to 100
90 to 96

1.2

77.8

0.5

0.6

363

85

12

.5
.3

8.4

Refuse
in A.P.
(Percent)

Percent

CO CO

Commodity and Description

Carbohydrate
Total
(by Dif.) Fiber

Notes
Can Apply to
Extraction Other Extraction Rates:
Rate

Less than 90

I9

1
o

0
0
0
(Continued)
to

;Notes

Commodity and Description

Water

CEREALS

Millof
1V11116L

Ragi (Eleusine coracana)


Foxtail (Setaria italica)
Proso (Panicum miliaceum)
Pearl or bajra (Pennisetum
glaucum)
Unspecified millets
Hominy, Samp, Maize Grits
Macaroni, Spaghetti, Wheat Pastes
Farina, Semolina
Mixed Grains, Meslin
Spelt

Fat

Ash

Calories
(No. per
100 g)

Extraction
Rate

Can Apply to
Other Extraction Rates:

Refuse
in A.P.
(Percent)

13
13

11
6.4

2
1.2

72.4
78.5

1
0.4

1.6
0.9

330
344

(90)
(60)

85 to 100
Less than 85

0
0

12
12
11

12
11

5
4
3.3

68
71

3
2
1.8

342
341
343

100

73.8

6
3
1.7

90

90 to 100
Less than 90
All rates

0
0
0

1.7
3.0
2.4

78.0
74.7
72.8

2.6
2.0
2.2

2.8
1.5
2.0

332
343
338

90
90
90

All rates
All rates
All rates

0
0
0

11
11
11
11
11
12
11

6.5
9.8

11.8

1.9
2.1
348
70.5
2.7
2.2
340
74.1
0.4
0.4
361
78.5
0.5
0.6
367
76.3
Calculate composition from wheat flour, Item No. 3,6, or 9.
Calculate from specific components>, each country
Calculate from wheat, according to extraction used.

11.7
9.7
8.4
11

4.7
3.0
0.7
1.1

(85)

90
90
52

(69)

All
All
All
All

o*

Percent

Percent of Edible Portion

10.1

CO

rates
rates
rates
rates

0
0
0
0

*More information needed.


'Medium wheat in this table is considered to have between 13.4% and 15.0% protein (as A? X 5.83) on the water-free basis; soft wheat is considered to have less
than
13.4% and hard wheat, more than 15.0% on the same basis.
2
That is, 65% of common varieties. Of the naked or hull-less varieties, the corresponding extraction is 100% and the figures can apply to any extraction over
90%.
3
That is, 55% of common varieties. Of the naked or hull-less varieties, the corresponding extraction is 85% and the figures can apply to any extraction under
90%.

Source: Chatfield, C. Food Composition Tables for International Use. Food and Agriculture Organization, United Nations, Rome.

I
^3

SJ".

a.en

,
and1

Buckwheat
Hulled, groats, dark flour
Light flour
Quinoa (Chenopodium quinoa)
Whole seeds
Flour
Sorghum (Sorghum vulgare)

Protein

Carbohydrate
Total
(by Dif.) Fiber

924 FoodCN

Cereal Com

TABLE 2.C.21 (Continued)

8.O
03
rtS3

Food Composition, Properties, and General Data 925

Cereal Enrichment
TABLE 2.C.22
Review of cereal enrichment in the United States1
B-1

B-2

Thiamin

Ribo flavin
Min
Max
(mg/lb) (mg/lb)

Min

Product

Max

(mg/lb) (mg/lb)

Enriched bread,
or other baked
products
Enriched flour2
Enriched farina
Enriched maca
roni products
Enriched noodle
products
Enriched corn
meals
Enriched
corn
grits3
Enriched milled
white rice3

Niacin
Min

Iron
Min

Max

(mg/lb) (mg/lb)

Max

(mg/lb) (mg/lb)

Code No.
Fed. Reg.

1.1
2.0
2.0

1.8
2.5
2.5

0.7
1.2
1.2

1.6
1.5
1.5

10.0
16.0
16.0

15.0
20.0
20.0

13.0
13.0

4.0

5.0

1.7

2.2

27.0

34.0

13.0

16.5

16.9

4.0

5.0

1.7

2.2

27.0

34.0

13.0

16.5

16.10

2.0

3.0

1.2

1.8

16.0

24.0

13.0

26.0

15.513

2.0

3.0

1.2

1.8

16.0

24.0

13.0

26.0

15.514

2.0

4.0

1.2

2.4

16.0

32.0

13.0

26.0

15.525

8.0

12.5
16.5

17.2
15.1
15.140

'Further information, including levels of optional ingredients, are given in Code of Federal Regulations, Title 21,
Chapter
1 (1968), Superintendent of Documents, U.S. Government Printing Office, Washington, D.C. 20402.
3
In enriched self-rising flour, calcium is also required between limits of 500 and 1500 mg per lb.
3
Levels must not fall below 85% of levels shown after washing and rinsing.

Source: Milner, M. (editor) (1969). Protein-Enriched Cereal Foods for World Needs. American Association of Cereal
Chemists, St. Paul, Minnesota.

Cereal Fortification
TABLE 2.C.23
Recommended1 fortification per pound of cereal grain2

Vitamin A (IU)
Vitamin E (mg)
Thiamin (mg)
Riboflavin (mg)
Nicotinamide (mg)
Vitamin B-6 (mg)
Vitamin B-12 (meg)
Folic acid (meg)
Ascorbic acid (mg)
Calcium (g)
Iron (mg)
Iodine (meg)
Phosphorus (mg)
Magnesium (mg)

Wheat

Flour

Rice

Corn

Millet

Sorghum

Barley

Universal
Premix
Cereals3

5,000
26
0
0.8
0
0.6
4
218
90
0.8
0
75
0
0

5,000
29
1.0
1.0
10.5
1.8
4
364
90
0.9
8
75
400
160

7,600
25
1.8
2.0
18.0
1.4
7.0
400
90
1.0
16
68
760
270

3,500
18

1.0
7.0
0.3
4
364
90
0.9
3
75
0
0

5,000
23

6.0
1.0
4
90
0.9
0
74
0
0

5,000
23

0.7

1.1
4
90
0.9
0
74
0
0

5,000
23
0.8
1.0
3
0.9
4
0
90
0.9
4
60
200
0

5,000
28
1.0
1.0
10.0
1.0
4.0
200
90
0.9
8.0
75
400
50

1
2

For grain-eating nations.


Assume 300 g maximum consumed per day by children and 1 lb maximum by adults for all cereals except rice;
assume
child eats 200 g and adult 300 g of rice daily.
3
Excluding rice.

Source: Milner, M. (editor) (1969). Protein-Enriched Cereal Foods for World Needs. American Association of Cereal
Chemists, St. Paul, Minnesota.

926 Food Composition, Properties, and General Data

Cereal, Nutrient Content


TABLE 2.C.24
Calorie and nutrient content of wheat and other cereals1
Cereal

Water

Calories

Total
carboCalcium
hydrate
(incl. fibre)

Protein2

Fat

70

37

4.1

Iron

Thiamin Riboflavin Nicotinic


acid

Grammes
12

332

13.8

Grammes
2.0

Wheat (soft)

12

333

10.5

1.9

74

35

3.9

0.38

0.08

4.)

Rice

13

357

7.5

1.8

77

15

1.4

0.33

0.05

4.6

Maize

12

356

9.5

4.J

73

10

2.3

0 45

0.11

2.0

Barley

12

332

110

1.8

73

33

36

0.46

0.12

5.5

Rye

12

319

II 0

1.9

73

38

3.7

0.41

0.16

1.3

Oats

388

11.2

7.5

70

60

5.0

0.50

0.15

1.0

Sorghum

12

355

9.7

3.4

73

32

4.5

0.50

0.12

3.5

Millet, finger
(Eleusine corocana)

12

336

5.6

1.5

78

350

5.0

0.30

0.10

1.4

12

363

10.3

5.0

71

25

3.0

0.30

0.15

2.0

Wheat (hard)

Millet, bulrush
(Pennisetum americana)
1

Per 100 grammes.

/Uilligramms
0 45
0.13

5.4

Protein content has been calculated by nitrogen >- 5.83.

Source: Aykroyd, W. R., and Doughty, J. (1970). Wheat in Human Nutrition. FAO, United Nations,
Rome.

Cereals, Vitamin and Mineral Content


TABLE 2.C.25
Vitamin and mineral content of various cereals1
Recommended3
Dietary Allowances

Nutrients per 350 g of Cereal Grains2


Whole
Wheat

Wheat
Flour

Rice

Corn

Millet

Vitamin A (IU)
0
Vitamin D (IU)

Vitamin E (IU)
3.9
Thiamin (mg)
1.8
Riboflavin (mg)
0.4
Nicotinamide (mg)
15
Vitamin B-6 (mg)
1.4
Vitamin B-12 (meg)
0.3
Folic acid (meg)
140
Ascorbic acid (mg)
0
Calcium (mg)
160
Phosphorus (mg)
1,240
Magnesium (mg)
560
Iron (mg)
12
Iodine (meg)
15

1.2
0.3
0.2
3.5
0.2

28
0
55
330
90
3
14

4.7
0.2
0.1
6
1.4

0
85
330
18 0
3
14

1,800

12
1.3
0.4
7
1.7

25
0
70
900
42 0
8
15

7.3
2.6
1.3
8

0
70
1,100
476
24
16*

Sorghum Barley
0

1.3
0.5
14
0.9

0
100
1,000
500*
15
16*

4.2
0.4
0.2
11
1.1

50
0
55
660
60 0
7
32

(1-3 yr
of age)

Adults

2,000
5,000
40 0

20-30
10
0.6
1.4
0.7
1.4
8
17
0.6
2.0
2.5
5.0
100
40 0
35
60
80 0
80 0
800
80 0
150
35 0
10
14
60
100

1
Data fromreportof President'! Advisory Committee.
' Except for B-6 and E values.
' EDA reference.
Estimated valuea.

Source: Milner, M. (editor) (1969). Protein-Enriched Cereal Foods for World Needs.
American Association of Cereal Chemists, St. Paul, Minnesota.

O
TABLE 2.C.26
Characteristics of some popular varieties of natural cheeses
Ripening
or Curing
Time

ft

Kind or Name
Place of Origin

Kind of Milk Used


in Manufacture

Cottage, plain or
creamed
(Unknown)

Cow's milk skimmed ; plain curd


or plain curd
with cream
added.
Cream from cow's
milk.

Unripened

Soft, Unripened Varieties


Mild, acid.
Soft, curd particles of varying size.

White to creamy
white.

Cup-shaped contain- Salads, with fruits,


ers, tumblers,
vegetables, sand- ft
*{
dishes.
wiches, dips,
cheese cake.

Unripened

Mild, acid.

Soft and
smooth.

White.

Cow's milk.

Unripened

Mild, acid.

Soft, smooth
similar to
cream cheese
but lower in
milkfat.
Soft, moist or
dry.

White.

3- to 8-oz. packages. Salads, dips, sandwiches, snacks,


cheese cake, des- CO
serts.
4- to 8-oz. packages. Salads, dips, sandwiches, snacks,
cheese cake, desserts.

Cream, plain
(U.S.A.)
Neufchatel
(Nu-sha-tel')
(France)
Ricotta
(Rl-cS'-ta)
(Italy)

Gjetost1
(Yet'ost)
(Norway)
Mysost (Mus-ost)
also called
Primost
(Prem'-ost)
(Norway)

Cow's milk, whole Unripened


or partly skimmed, or whey
from cow's milk
with whole or
skim milk added.
In Italy, whey
from sheep's
milk.
Whey from goat's
milk or a mixture of whey
from goat's and
cow's milk.
Whey from cow's
milk.

Unripened

Unripened

Flavor

Sweet, nutlikc>.

Body and
Texture

Firm, Unripened Varieties


Firm, buttery
Sweetish,
caramel.
consistency.

Sweetish,
caramel.

Firm, buttery
consistency.

Color

White.

Golden brown.

Light brown.

Retail Packaging

Pint and quart


paper and plastic containers,
3-lb metal cans.

Cubical and rectangular.

Cubical, cylindrical, pie-shaped


wedges.

Uses

Appetizers, salads,
snacks, lasagne,
ravioli, noodles
and other cooked
dishes, grating,
desserts.

Snacks, desserts,
served with dark
breads, crackers,
biscuits or muffins.
Snacks, desserts,
served with dark
breads.

a$
o
o

1
0

Gf)
!

9
-

13

"8
s*
91
5

a
O
2

ao

D
rt
i 927

(Continued)

TABLE 2.C.26 (Continued)


Kind or Name
Place of Origin
Mozzarella
(Mo-tsa-rel'la)
also called
Scamorza
(Italy)

Camembert
(Kam 'em-bar)
(France)

Limburger
(Belgium)

Whole or partly
skimmed cow's
milk. In Italy,
originally made
from buffalo's
milk.

Cow's milk.

Cow's milk.

Cow's milk.

Ripening
or Curing
Time
Unripened

4 to 8
weeks.

4 to 8
weeks.

4 to 8
weeks.

Flavor
Delicate, mild.

Body and
Texture
Slightly firm,
plastic.

Color
Creamy white.

Soft, Ripened Varieties


Creamy yellow
Mild to pungent. Soft, smooth
when ripened.
interior; edible
thin brown and
white crust.
Mild to pungent.

Highly pungent,
very strong.

Bel Paese2
(BelPa-a'-ze)
(Italy)

Cow's milk.

6 to 8
weeks.

Semisoft,
Mild to moder
ately robust.

Brick
(U.S.A.)

Cow's milk.

2 to 4
months.

Mild to moder
erately sharp.

Retail Packaging
Small round or
braided form,
shredded, sliced.

Uses
Snacks, toasted
sandwiches,
cheeseburgers,
cooking, as in
meat loaf, or
topping for
lasagne, pizza,
and casseroles.

Circular, pie-shaped
wedges.

Appetizers, sandwiches, snacks,


good with crackers and fruit,
dessert.
Soft, smooth;
Creamy yellow
Small circular cakes Appetizers, sand
very soft
interior; edible
and pie-shaped
wiches, snacks,
when fully
thin white, or
portions.
good with crack
ripened.
gray-white crust.
ers, and fruit
such as pears,
apples, dessert.
Soft, smooth
Creamy white
Cubical, rectangular. Appetizers.snacks,
when ripened;
interior; red
good with crack
usually con
dish yellow
ers, rye or other
tains small
surface.
dark breads,
irregular
dessert.
openings.
Ripened Varieties
Appetizers, good
Small wheels,
Soft to medium Creamy yellow
firm, creamy.
interior; slightly
wedges, seg
with crackers,
gray or brown
ments.
snacks, sand
ish surface
wiches, dessert.
sometimes cov
ered with yellow
wax coating.
Semisoft to me Creamy yellow!*
Loaf, brick, slices,
Appetizers, sand
dium firm,
cut portions.
wiches, snacks,
elastic, num
dessert.
erous small
mechanical
openings.

(Continued)

I
<^

to

Q0

3
%

^
5

3'

5f
o"

, Pro

Brie (Bre)
(France)

Kind of Milk Used


in Manufacture

CD

T3

09

5"

y1
3
OK.

ft*

>!'

o>

eal
?+

TABLE 2.C.26

(Continued)

Kind or Name
Place of Origin
Muenster
(Mun'ster)
(Germany)

Port du Salut
(PorduSa-lii')
(France)

Cheddar
(England)

Kind of Milk Used


in Manufacture
Cow's milk.

Cow's milk.

Cow's milk.

Cow's milk.

Caciocavallo
(Ka'ch5-ka-val'15)
(Italy)

Cow's milk. In
Italy, cow's
milk or mix
tures of sheep's,
goat's, and cow's
milk.
Cow's milk, partly
skimmed.

Edam (E'dam)
(Netherlands.)

1 to 8
weeks.

6 to 8
weeks.

1 to 12
months or
more.

Flavor
Mild to mellow.

Mellow to robust.

Color

Semisoft, num- Creamy white


erous small
interior; yellow
mechanical
tan surface.
openings.
Contains more
moisture than
brick.
Semisoft,
Creamy yellow.
smooth, buttery, small
openings.

Retail Packaging
Circular cake,
blocks, wedges,
segments, slices.

Mild to mellow.

3 to 12
months.

Piquant, similar
to Provolone
but not
smoked.

Softer and more


open than
Cheddar.
Firm, lower in
milkfat and
moisture than
Provolone.

Wheels and wedges.

9
a

Appetizers, snacks,
served with raw
fruit, dessert.

S3*
ft*

, s

CO

White to medium- Cylindrical, pieyellow-orange.


shaped wedges.
Light or white
interior; clay or
tan colored sur
face.

Uses
Appetizers, sandwiches, snacks,
dessert.

s?*

Firm Ripened Varieties


Mild to very
Firm, smooth,
White to medium- Circular, cylindrical
sharp.
some mechanyellow-orange.
loaf, pie-shaped
ical openings.
wedges, oblongs,
slices, cubes,
shredded, grated.

1 to3
months.

2 to 3
months.

Body and
Texture

Spindle or ten-pin
shaped, bound
with cord, cut
pieces.

Mellow, nutlike. Semisoft to


Creamy yellow or Cannon ball shaped
firm, smooth;
medium yellowloaf, cut pieces,
small irregu
orange interior;
oblongs.
larly shaped
surface coated
or round
with red wax.
holes; lower
milkfat than
Gouda.

Appetizers, sandwiches, sauces,


on vegetables, in
hot dishes,
toasted sandwiches, grating,
cheeseburgers,
dessert.
Sandwiches, snacks
cheeseburgers.
Snacks, sandwiches, cooking,
dessert; suitable
for grating after
prolonged curing.
Appetizers, snacks,
salads, sand
wiches, seafood
sauces, dessert.

P
o

r3

30M
o

o'

'

"S

jrti

Colby
(U.S.A.)

Ripening
or Curing
Time

en

6
O
*t

EL
0
i

(Continued)
929

TABLE 2.C.26 {Continued)


Kind or Name
Place of Origin

Kind of Milk Used


in Manufacture

Gouda (Gou'-da)
(Netherlands)

Cow's milk, whole


or partly skimmed.

Provolone
(Pro-v6-l5'-ne)
also smaller
sizes and shapes
called Provolette,
Provoloncini
(Italy)

Cow's milk.

Swiss, also called


Emmentaler
(Switzerland)

Cow's milk.

Partly skimmed
cow's milk.

Romano
(R5-ma'-no)
also called
Sardo Romano
Pecorino Ro
mano
(Italy)

Cow's milk. In
Italy, sheep's
milk (Italian
law).

2 to 6
months.

2 to 12
months or
more

3 to 9
months.

Flavor

Body and
Texture

Color

Retail Packaging

Uses

Appetizers, snacks,
Creamy yellow or Ball shaped with
Mellow, nutlike. Semisoft to
firm, smooth;
medium yellowflattened top and
salads, sandsmall irreguorange interior;
bottom.
wiches, seafood
larly shaped
may or may not
sauces, dessert.
or round
have red wax
holes; higher
coating.
milkfat than
Edam.
Mellow to sharp, Firm, smooth.
Light creamy
Pear shaped, sausage Appetizers, sandsmoky, salty.
interior; light
and salami shaped. wiches, snacks,
brown or
wedges, slices.
souffle, maca
roni and spa
golden yellow
surface.
ghetti dishes,
pizza, suitable
for grating when
fully cured and
dried.
Sweet, nutlike.
Firm, smooth
Light yellow.
Segments, pieces,
Sandwiches,
with large
slices.
snacks, sauces,
round eyes.
fondue, cheeseburgers.

Very Hard Ripened Varieties


14 months Sharp, piquant. Very hard, gran- Creamy white.
to 2 years.
ular, lower
moisture and
milkfat than
Romano.

5 to 12
months.

Sharp, piquant.

Very hard granular.

I
3

Yellowish-white
interior, greenish-black sur
face.

Cylindrical, wedges, Grated for season


shredded, grated.
ing in soups, or
vegetables, spa
ghetti, ravioli,
breads, pop
corn, used ex
tensively in
pizza and
lasagne.
Round with flat
Seasoning in
ends, wedges,
soups, casserole
shredded, grated.
dishes, ravioli,
sauces, breads,
suitable for
grating when
cured for about
one year.

(Continued)

CO

*J
0
0

o
a
0

82.
o

s
-
o
Of.

o< .

oL

12".
03

B
Q
^^
S

sral ]

Parmesan
(Par'me-zan')
also called
Reggiano
(Italy)

Ripening
or Curing
Time

TABLE 2.C.26
Kind or Name
Place of Origin
1

Sap Sago
(Sap'sa-go)
(Switzerland)

Blue, spelled Bleu


on imported
cheese
(France)
Gorgonzola
(G6r-g6n-zo'-la)
(Italy)

Stilton
(England)

Kind of Milk Used


in Manufacture

Ripening
or Curing
Time

Flavor

Skimmed cow's
milk.

5 months
or more.

Sharp, pungent
cloverlike.

Cow's milk.

Cow's milk. In
Italy, cow's
milk or goat's
milk or mixtures of these.

Sheep's milk.

Cow's milk.

2 to 6
months.

3 to 12
months.

2 to 5
months or
more.

2 to 6
months.

Body and
Texture
Very hard.

Light green by
addition of
dried, powdered clover
leaves.

Blue vein Mold-ripened Varieties


White interior,
Tangy, peppery. Semisoft,
pasty,
marbled or
sometimes
streaked with
crumbly.
blue veins of
mold.
Tangy, peppery. Semisoft,
pasty,
sometimes
crumbly,
lower moisture than
Blue.

Creamy white
interior,
mottled or
streaked with
blue-green
veins of mold.
Clay colored
surface.
Sharp, slightly
Semisoft,
White or creamy
peppery.
pasty,
white interior,
sometimes
marbled or
crumbly.
streaked with
blue veins of
mold.
Piquant, milder Semisoft, flaky; Creamy white
than Gorgonslightly more
interior,
zola or Roquecrumbly than
marbled or
fort.
Blue.
streaked with
blue-green
veins of mold.

' TmnnrfpH nniv

Color

Italian trademarklicensed for manufacture in U.S.A.; also imported.

Retail Packaging
Conical, shakers.

Uses

a
a

Grated to flavor
soups, meats,
macaroni, spa
ghetti, hot vegetables; mixed
with butter
makes a good
spread on crackers or bread.

CO*

"

Cylindrical, wedges, Appetizers, salads, CO


oblongs, squares,
dips, salad dress' s
cut portions.
ing, sandwich
spreads, good
with crackers,
dessert.
Cylindrical, wedges, Appetizers, snacks, 2".
oblongs.
salads, dips,
sandwich spread,
good with crack
ers, dessert.

p
o

Cylindrical, wedges. Appetizers, snacks,


salads, dips,
sandwich
spreads, good
with crackers,
dessert.
Circular, wedges,
Appetizers, snacks,
oblongs.
salads, dessert.

"

0
0ftW

13
0

53"
0

srti

Roquefort 1
(Rok'-fert)
or (Rok-for')
(France)

(Continued)

CD

3
&

o
p

B.
O
89

Source: USDA (1977). How to buy cheese. USDA Home and Garden Bull. 193.
CO

932 Food Composition, Properties, and General Data

Cheese Composition
TABLE 2.C.27
Composition of six cheeses representing different types
Water
Cheese

(%)

Fat
(%)

Protein
(%)

Calcium
(mg)

On the wet basis


Cheddar
Emmental
Edam
Camembert
Cottage cheese
Roquefort
On the dry basis
Cheddar
Emmental
Edam
Camembert
Cottage cheese
Roquefort

35.1
34.9
43.4
51.3
78.3
40.0

33.1
30.5
23.6
22.8
30.5

25.8
27.4
26.1
18.7
13.6
21.5

51.0
47.0
41.8
46.7
19.4
50.9

39.7
42.2
46.2
38.3
62.7
35.9

4.2

Vitamin A
(Retinol)

(m)

Thiamin
(mg)

Riboflavin
(mg)

Nicotinic
Acid
(mg)

npr 1 00 0
p e l A. \J\J g

82 6

1180
765
382
94
315

1272
1817
1354
78 3
43 3
526

41 0
370
180
42 0
51
372

0.03
0.05
0.06
0.05
0.03
0.03

0.42
0.33
0.35
0.45
0.25
0.70

0.09
0.10
0.07
1.45
0.10
1.20

632
570
319
86 1
235
62 1

0.04
0.10
0.11
0.10
0.14
0.05

1.00
0.50
0.60
1.00
1.15
1.16

0.13
0.20
0.12
2.97
0.50
2.00

Source: Kon, S. K. (1972). Milk and milk products. In Human Nutrition. FAO, United Nations, Rome.

Cheese Grade Stamps

FIGURE 2.C.8
Source: USDA (1971). How to buy cheese. USDA Home and Garden Bull. 193.

Food Composition, Properties, and General Data

Cheese Label
WEIGHT
DISTRIBUTOR
CURING CATEGORY
NAME
QUALITY

FIGURE 2.C.9
Source: USDA (1977). How to buy cheese. USDA Home and Garden Bull. 193.

Cheese Shield
U.S. Grade AA cheese has
fine , highly pleasing Ched
dar flavor
smooth , compact texture
uniform color and attrac
tive appearance.
FIGURE 2.C.10
Source: USDA (1979). How to buy dairy products. USDA Home and Garden Bull. 201.

Cheese Skipper

(Enlarged)

ADULT

FIGURE 2.C.11
Source: USDA (1974). Protecting home cured meat from insects. USDA Home and Garden Bull. 109.

933

934 Food Composition, Properties, and General Data

Cheese, Vitamin Content


ii ira

ii ii ii ii

CO
* ' CM"

|j

be
<*< CM O
I

= =

I
O

s C O cc

NlHHrt N HiH

(?) O

NMHI-1H
in

: co so"
in ao"

eo'

o>

2P

co in" co i n * <* co

o o CM
ci co co

t-l

i-H CM CO

(DOCIHHWN

12-0.55
33-0.44

t CM

o o

i-i 5C 00 Ol i

" -ii oi *''

06-0.86
22-0.72

'OO

CC

^.

s o.'

I illililillilllll^llllllillliSi
HO

TABLE 2.C.28
Cheese
variety b

(Continued)
Thiamin
Average

Range

Biboflavin
Average
Range

Xicotinic Acid
Average
Range

Pantothenic Acid
Average
Range

Ripened principally
by blue mold in
the interior
4.5-7.2 (4)
7.8
2.8 -12.5 (4)
6.0
0.18-0.36 (2)
Blue d
0.27
12.6
4.3
4.3-4.4 (2)
3.2
0.12-0.68 (2)
Gorgonzola
0.40
(1)
6.0
5.9
4.1-7.8 (3)
12.9
Roquefort"
0.30
w (1)
4.7 - 6.6 (3)
3.0
Stilton
0.50
(1)
0.24-0.75 (2)
Soft
Ripened
2.0-2.5 (2)
2.6
Bel Paew
0.29
(1)
(1)
2.8-9.0 (2)
3.8
5.9
7.4
Brie
0.60
0.5 - 7.0 (2)
(1)
5.0-8.3 (4)
8.2
6.7
7.1
Camenibert
0.45
0.40-0.50 (2)
2.8
-11.6
(5)
2.0-3.5 (2)
2.7
1.8
Crescenza
0.39
(1)
:.:w...,
0)
4.1
1.]
2.6
Reblochon
(1)
(1)
3.5
7.8
Robbiole
0.49
(1)
2.4-4.5 (2)
(1)
Unripened
2.8-4.3 (6)
0.92
2.2
3.3
0.7 - 1.15(3)
0.18-0.34 (3)
Cottage
0.26
0.81
1.4-5.4 (6)
2.1
2.16
0.6 - 1.0 (3)
Cream
0.24
(1)
2.5
4.5
3.9
(1)
Demisel
O)
1.3
Mascarpone
0.17
(1)
(1)
2.7
1.4
O.fi - 2.8 (2)
Mozzarelln ''
0.32
(1)
(1)
0.86
Xeufehatel
(1)
2.6
3.0
2.0
Petit Suisse
(1)
(1)
1.2
Pimento Cream
(1)
Processed
4.3
(1)
Brick
0.88
5.1
4.3-5.6 (4)
0.8 - 1.0 (3)
5.7
Cheddar
0.20
O)
1.4
3.5
5.8
(1)
Limburger
(1)
3.5
0.85
2.6
3.0-4.0 (2)
Swiss
0.10
(1)
0.7 - 1.0 (2)
a
Mean and range of average values obtained from publications of various groups of workers.
b
Classified primarily according to Sanders (935).
*' Figures in parentheses indicate number of references consulted.
11
May be made, from milk of species other than the cow.
' Made from ewe's milk.
Source: Hartman, A. M., and Dryden, L. P. Vitamins in milk and milk products. J. Dairy Sci., American Dairy Science Association.

7.8-20.5 ( 3 )
6.2-19.5 ( 2 )

0.9-14.0 (2)
0.4-14.0 (5)
(1)

1.8- 2.8 (3)


1.4- 2.7 (2)
(1)

(1)

4.3- 7.9 (2)


(1)
(1)

CD
CO

cn

936 Food Composition, Properties, and General Data

Cheese, Vitamin Content (Continued)

: ri

: rH

: r-(

ol
OS

CO
i-(
O
O

o o
o o

CM W

CO

OS
i-l
' O
1 1
00 rt<
OS
O

: '

1^
r,C

CO
CM i-l CO

in

<>

CO O

Tjl I-H

cow
c'o

: CO rH rH rH
:
:

:
:

O l il I1 r H

O C

CM

in

Ol
l ~ 00
C G

00

PQW

Ol 11

,74-0,,84

:
:

66-0.

o
c>

: CO
c o

: rH

" r i j |
co
q

o*
1
Cl

WCOHrH

O l CO

0.008 4-0.017
0.00C 4-0.0094

IO
c^
1

,073
0fi8

013
0051

t~
I-l

CM fi

,104

O
(M
O

018 . '.

<-tl

Cl

"
I 1

Cl Cl Cl

c" '

O C I IO
TO 0 0 tI iI

11

rH C
I
C

CO
OO

& y = 51 fc
F s
O s

r.Mr^^pLi;/} cjsOOQ : H,^"p L<J^ Ss s H^ftEr'H

Food Composition, Properties, and General Data 937

CO
CO
'
1

:
'
:
:

:
:
:
:

C5
CM_
'

:
:
:

: :
: :
'. '

PQK

CO i-i CM

Cl

CO

: "*
:

O3

ci : i-I
1 : 1

in
!

<-<lO
30 O
rH rH I1

rH
1C!

Cl
rH
I-I

: 1^
: Ol

Cl
in
I-I

(1

0
012 -0.016 (2

ci
<O

020
014

oi in
i-i Cl

o

co
CJ

045

045 -0.080 (2

3 -2.50 (

5
-f

015 -0.036 (S

016 -0.076 (2

: CO i-H CM

I-H

:
'

: Cfc rH (35
: O I-H rH
""

i
^.

ri

I-H I-H r H I1 i-H T-H

ii

1-H

r3

^:

011

CM CO
rH
O

0 017 -0.036 (2

026

O
i-H

. i

019

Oil

,0085

,0021

0065

0076

012 -0.,014

u
bo

,0059-0.0109

,002 -0.0022

Cheese, Vitamin Content (Continued)

ii

7? o o_s

in

ts
c
C 1 t
Cl

^t* CO C l CO ^^
io is N i n
is

CO
: so

C
</:

c
be 22

+l

>i

III

35

00
0)

a)
U

g 2 s c

C S 5& S S <

938 Food Composition, Properties, and General Data

Chemical Poisoning
TABLE 2.C.30
Sources, prevention, and control of chemical poisoning
Disease

Reservoirs

Common Vehicle

Lead poisoning

Lead pipe, sprays,


oxides, and utensils

Lead-contaminated
food or acid drinks

Zinc poisoning

Galvanized iron pots

Acid food made in


galvanized iron pots

Sodium nitrite poisoning

Sodium nitrate taken


for salt

Insecticides (rodenticides)

Prevention and
Control
Do not use lead pipe
if water is acid; protect
food; wash fruits.
Do not use galvanized
utensils in preparation
of food; or water with
15.0 ppm.
Use U.S.P. sodium
nitrate in curing meat.
Protected storage.

Source: Food inspection specialist. Department of the Army, TM 8-451 (1969). Reproduced by permission of the
U.S. Department of the Army.

Cherries, Canned Weights


TABLE 2.C.31
Recommended minimum drained weights (in ounces) for pitted and unpitted canned sweet cherries

Container Size or
Designation
8Ztall
No. 1 tall
No. 303
No. 2
No . 2% metal
No. 2 % glass
No. 10

In Extra Heavy Syrups


and in Declared
"Dietetic Packs"
Whether or Not
Packed in Water
43/4
9%
9%
12
17%
17%
66

In Heavy
Syrups

In Light Syrup
and in Slightly
Sweetened Water
or Juice

Other Than
Declared "Dietetic
Packs" Packed
in Water

5
10
10
12%
18
17%
68

5%
10%
10%
12%
18%
18%
70

5%
10%
10%
12 3 / 4
18%
18%
70

Source: Marshall, R. E. Cherries and cherry products. In Economic Crops, Vol. 5. Z. I. Kertesz (editor). John Wiley
& Sons, New York.

Food Composition, Properties, and General Data 939

Cherry Brix
TABLE 2.C.32
Packing media and required Brix measurements for canned cherries
Brix Measurement
Red Sour Cherry
Sweet Cherry

Media
Water
Cherry juice
Slightly sweetened water
Light syrup
Heavy syrup
Extra heavy syrup
Slightly sweetened cherry juice
Light cherry juice syrup
Heavy cherry juice syrup
Extra heavy cherry juice syrup

Less than 16
16-20
20-25
25-35
Less than 16
16-20
20-25
25-35

Less than 18
18-23
22-28
28-45
Less than 18
18-22
22-28
28-45

Source: Marshall, R. E. Cherries and cherry products. In Economic Crops, Vol. 5.


Z. I. Kertesz (editor). John Wiley & Sons, New York.

Cherry Composition
TABLE 2.C.33
Proximate composition of some canned cherries (in percentage)

Description

No. of
Analyses

Black, EP, WP
Black, JP
Napoleon, WP
Napoleon, JP
Napoleon, EP, SP
Red, pitted, WP
Red, pitted, JP
Red, pitted, SP

1
1
2
2
?
5
2
?

Total
Solids
19.0
18.9
12.3
16.4
21.9
13.2
14.2
29.8

Fat
Ash

(E.E.)

Protein
(N X 6.25)

0.4
0.5
0.3
0.6
0.4
0.4
0.5
0.6

0.8
0.1
0.3
0.1
0.1
0.3
0.9
0.1

0.7
0.5
0.6
0.9
0.6
0.8
0.9
0.6

Crude
Fiber
0.2
0.1
0.2
0.2
0.2
0.1
0.2
0.2

Carbohydrates

Cal

by

per 100

Difference

16.9
17.7
10.8
14.6
20.6
11.5
11.8
28.3

78
74
48
63
86
50
59
117

'The letters are to be interpreted as follows: EP, edible portion ; WP, water pack; JP, juice pack; SP, syrup pack.
Source: Marshall, R. E. Cherries and cherry products. In Economic Crops, Vol. 5. Z. I. Kertesz (editor). John Wiley
& Sons, New York.

940 Food Composition, Properties, and General Data

Chloride Salt, Injury


TABLE 2.C.34
Fruit rootstocks and varieties (When chloride salts predominate, the Cl ~ concentration in the
saturation extracts should not exceed the maximum permissible amounts shown below if leaf injury is
to be avoided.)

Crop

Specification

Rootstocks
West Indian
Mexican
Rangpur lime; Cleopatra
mandarin
Rough lemon; tangelo;
sour orange
Sweet orange, citrange

6 Stone
7
fruit
8

Marianna
Lovell; Shalil
Yunnan

1 Avocado
2
3 Citrus
4

Max Permissible Cl~


(mEq/L)

Crop
9 Berries1

8
5
25

10
11 Straw
12
berry
13 Grape

15
10

14

25
10
7

Specification
Varieties
Boysenberry; Olallie
blackberry
Indian Summer
raspberry
Lassen
Shasta
Thompson Seedless;
Perlette
Cardinal; Black Rose

Max Per
missible Cl~
(mEq/L)
10
5
8
5
25
10

Data available for single variety of each crop only.


Source: Altman, P. L., and Dittmer, D. S. (editors) (1966). Environmental Biology. Federation of American
Societies for Experimental Biology, Bethesda, Maryland. Cited from Bernstein, L. (1965). USDA Agric. Inform.
Bull. 292.

Chlorine Availability
TABLE 2.C.35
Available chlorine in various preparations
Therefore a label stating:

Chemical

Equivalent
Percentage
Available
Chlorine

This Percentage
of Chemical

Contains this Percentage


Avg Chlorine

Sodium hypochlorite
Calcium hypochlorite
Dichloroisocyanuric acid
Trichloroisocyanuric acid
Potassium dichloroisocyanurate
Sodium dichloroisocyanurate
Dichlorodimethyl hydantoin
Chloramine T

100
100
70
90
59
60
66
25

6.0
50.0
5.8
10.0
25.4
18.0
25.0
16.0

6.0
50.0
4.0
9.0
15.0
10.8
16.5
4.0

Source: Harper, W. J. (1972). Sanitation in dairy food plants. In Food Sanitation, R. K.


Guthrie (editor). AVI Publishing Co., Westport, Connecticut.

Food Composition, Properties, and General Data 941

Chlorine Compounds
TABLE 2.C.36
Chlorine compounds (classes of available chlorine compounds)
STRUCTURE

COMPOUND

SOLUBILITY

GASEOUS CHLORINE

0.716 GM/100 GM

CALCIUM HYPOCHLORITE

6.9 GM/100 GM

(PRODUCES SLUDGE)

CA

SODIUM HYPOCHLORITE

15 GM/100 GM

CHLORAMINE T

1.2 GM/100 GM

DlCHLORODIMETHYL

HYDANTOIN

DlCHLOROCYANURIC
ACID

2.6 GM/100 GM

(SODIUM SALT IS

ABOUT 10 X AS

SOLUBLE)

1.2 GM/100 GM

TRICHLOROCYANURIC
ACID

Source: Harper, W. J. (1972). Sanitation in dairy food plants. In Food Sanitation, R. K.


Guthrie (editor). AVI Publishing Co., Westport, Connecticut.

Chlorine, Water Treatment


TABLE 2.C.37
Amounts of chlorine compound for charging chemical tank on water-treating
equipment
Available
Available
Available
Ppm Chlorine
Available
Desired in
Chlorine
Chlorine
Chlorine
Chlorine
Water

5%

15%

50%

70%

Weighed ounces of Compound Required for 1000 gal.


4
6
8
LO
12

9.6

14.0
19.2
24.0
29.0

3.2
4.8
6.4
8.0
9.6

1.0
1.5
2.0
2.6
3.1

0.7
1.0
1.4
1.8
2.2

Source: Woodroof, J. G., and Phillips, G. E. (editors) (1974). Water in beverages. In


Beverages: Carbonated and Noncarbonated. AVI Publishing Co., Westport, Connecticut.

942 Food Composition, Properties, and General Data

Cholesterol Control
TABLE 2.C.38
Cholesterol content of common measures of selected foods (in ascending order)1
Food

Amount

Cholesterol
Milligrams

Milk, skim, fluid or reconstituted


dry
1 cup
Cottage cheese, uncreamed
H cup
Lard
1 tablespoon

12

Cream, light table


Cottage cheese, creamed
Cream, half and half

1 fluid ounce
% cup
yA cup

20

24

26

#cup
1 ounce
1 cup

27

28

34

1 tablespoon
3 ounces, cooked
3 ounces, cooked

35

40

55

Chicken, turkey, light meat


3 ounces, cooked
Beef, pork, lobster, chicken, turkey,
dark meat
3 ounces, cooked
Lamb, veal, crab
3 ounces, cooked

67

Ice cream, regular,


10% fat
Cheese, cheddar
Milk, whole

approximately

Butter
Oysters, salmon
Clams, halibut, tuna

75

85

Shrimp
Heart, beef
Egg

3 ounces, cooked
3 ounces, cooked
1 yolk or 1 egg

130

230

250

Liver, beef, calf, hog, lamb


Kidney
Brains

3 ounces, cooked
3 ounces, cooked
3 ounces, raw

370

680

more than 1700

Source: USDA (1974). Fats in food and diet. USDA Agriculture Information Bull. 361.

Food Composition, Properties, and General Data 943

Citrus Fruit Storage


TABLE 2.C.39
Recommendations for storage of citrus fruits (relative humidity 87-92%)
Variety
Dancy tangerines
Tangelos
Temple oranges
Murcott Honey oranges
Valencia oranges
Do
Do
Navel oranges
Grapefruit
Do
Do
Do
Limes
Lemons

Production
area
Florida
Florida
Florida
Florida
Florida
Texas
California
California
Florida
Texas
California
Arizona
Florida
California

Length of
Storage
temperature storage period
. F
Weeks
38-40
38-40
38-40
32-34
32-34
32-34
40-44
40-44
50
50

58-60
58-60
48-50
58-60

2-4
4
4
6-8

8-12
8-12
4-6
4-6
4-6
4-6
4-6
4-6
6-8

12-24

Source: USDA (1971). Market diseases of citrus and other subtropical fruits. USDA
Agriculture Handbook 398.

Clouding Agents
TABLE 2.C.40
Advantages and limitations of clouding agents
Clouding
Finished
Agent of
Product
Choice
Advantages
Improved flavor
Neutral
Bottled
drinks
or citrus
and shelf-life
blenders
Canned
Neutral
Improved flavor
drinks
or citrus
and shelf-life
blenders
Easily
Spray-dried
Dry drink
powders
clouds
incorporated
in mix
Greater flavor
NonLiquid
stabilized
stability and
alcoholic
blenders
flexibility
mixers

Limitations
Intensity of
cloud limited

Percentage in
Finished
Product
0.065-0.26

Cloud intensity 0.065-0.26


limited if ring
ing undesirable
None
0.1-0.25
Somewhat less 0.1-0.2
cloud stability

Source: Woodroof, J. G., and Phillips, G. F. (editors) (1974). Beverage acids, flavors,
colors, and emulsifiers. In Beverages: Carbonated and Noncarbonated. AVI Publishing
Co., Westport, Connecticut.

944 Food Composition, Properties, and General Data

Coatings
TABLE 2.C.41
Typical confectioner's coatings
r
Coating Type, Weight p

Ingredient

Milk
Chocolate

Sweet
Chocolate

Compounds

Pastel

48.3
31.0

48.0

9.8

Sugar
47.8
Chocolate liquor
16.0
r
Cocoa powder (10 < fat)
Cocoa butter
18^2
Hard butter
Whole milk powder (26% fat)
16.5
Msnf
0^3
Lecithin
0.6
Sorbitan monostearate
0.4
Polysorbate 60
Salt
0.2
Flavor: vanillin, ethyl vanillin, heliotropin
Food colors are added to pastel coalings.

8.0

19^2

30.7

31.7

11.8

18.0

0.3
0.6
0.4
0.2

0^3
0.6
0.4
0.2

0.3
0.6
0.4
0.2

Source: Weiss, T. J. (editor) (1970). Confectionery coatings. In Food Oils and Their
Uses. AVI Publishing Co., Westport, Connecticut.

Cocoa, Composition
TABLE 2.C.42
Analyses of unfermented West African cocoa
Constituent
Cotyledons
Shell
Germ
Fat

Water
Ash (total)
Nitrogen
Total nitrogen
Protein nitrogen
Ammonia nitrogen
Amide nitrogen
Theobromine
Caffeine
Carbohydrates
Glucose
Sucrose
Starch
Pectins
Fiber
Cellulose
Pentosans
Mucilage and gums
Tannins
Acids
Acetic (free)
Oxalic

Dried Beans

Fat-free Material

(%)

(%)

89.60
9.63
0.77
53.05
3.65
2.63

6.07

2.28
1.50
0.028
0.188
1.71
0.085

5.27
3.46
0.065
0.434
3.95
0.196

0.30

0.69

Nil

Nil

6.10
2.25
2.09
1.92
1.27
0.38
7.54

14.09
5.20
4.83
4.43
2.93
0.88
17.43

0.014
0.29

0.032
0.67

Source: Rohan, T. A. Processing of Raw Cocoa for the Market. FAO,


United Nations, Rome.

60"

140

120

100

80

60

40

100

120*

I4O

160"

180*

o
o
a

a
o

o
en
o
s

40

60

160

140

120

100

80

100

120

140

160

180

60"

FIGURE 2.C.12
Geographical distribution of cocoa cultivation, showing only the more important areas: 1) Mexico; 2) Central America; 3) Cuba; 4) Dominican Republic; 5)
Jamaica; 6) Grenada; 7) Trinidad; 8) Venezuela; 9) Equador; 10) Brazil; 11) Sao Tome; 12) Fernando Po; 13) Sierra Leone; 14) Ivory Coast; 15) Ghana; 16)
Togo; 17) Nigeria; 18) Zaire; 19) Mozambique; 20) Sri Lanka; 21) Indonesia; 22) Borneo; 23) New Guinea
Source: Rohan, T. A. Processing of Raw Cocoa for the Market. Food and Agriculture Organization, United Nations, Rome.

ft

SL

cn

946 Food Composition, Properties, and General Data

Coconut, Amino Acids


TABLE 2.C.43
Amino acid analyses of coconut proteins (grams of amino acid per
16 g of nitrogen)
Amino Acid

Cocoflour

Purified Protein1

Paring Meal

Ala
Arg
Asp
% Cys
Glu
Gly
His
Iso
Leu
Lys
Met
Phe
Pro
Ser
Thr
Try
Tyr
Val
Ammonia

4.61
15.40
9.16
1.46
21.17
5.62
3.14
3.71
8.37
3.59
1.63
5.11
4.10
4.95
3.65
1.18
3.14
5.51

4.01
14.40
8.49
0.57
17.84
4.10
2.04
3.83
7.08
3.34
2.34
5.13
3.44
5.46
3.32
1.12
2.93
5.54
1.29

5.35
17.92
9.82
2.89
20.05
5.28
3.52
4.02
7.68
6.31
1.57
4.84
4.34
5.22
3.84

3.14
5.78

Source: Strength, D. R. (1971). Preparation, characterization, and evaluation of


coconut protein. Proc. Third Internal. Congr. Food Sci. Technol.

Coffee Berry
BEAN

SILVERSKIN

PARCHMENT
3
COVERING
FRUIT PULP

COFFEE BERRY
MALVEO. S H O W I N G
SINGLE COFFEE
BEAN

COFFEE BERRY W I T H
HA
L F OF FRUIT PULP
REMOVED. S H O W I N G
T W O COFFEE BEANS
IN PARCHMENT
COVERINGS.

FIGURE 2.C.13
Structure of the coffee berry
Source: Justin, M. M., Rust, L. O., and Vail, G. E. Foods, Revised Edition. Houghton Mifflin Company, Boston.

Food Composition, Properties, and General Data 947

Coffee Composition
TABLE 2.C.44
Chemical composition of soluble and insoluble
portions of roasted coffee (approximate dry basis)
Solubles Insolubles
Carbohydrates (53%)
Reducing sugars
Caramelized sugars
Hemicellulose
(hydrolyzable)
Fiber (not hydrolyzable)
Oils
Proteins (Nx 6.25);amino
acids are soluble
Ash (oxide)
Acids, nonvolatile
Chlorogenic
Caffeic
Quinic
Oxalic, malic, citric,
tartaric
Volatile acids
Trigonelline
Caffeine (Arabicas 1.0%,
Robustas 2.0%)
Phenolics (estimated)
Volatiles
Carbon dioxide
Essence of aroma and
flavor
Total

2
17

10

4
22
15

2
3

11
1

4.5
0.5
0.5

1.0
1.0

1.2
2.0

Trace

0.04

55

0.35

45

Source: Sivetz, M. (1974). Coffee. In Encyclopedia of


Food Technology. A. H. Johnson and M. S. Peterson
(editors). AVI Publishing Co., Westport, Connecticut.

Coffee Granule Designation


TABLE 2.C.45
Granule designation: size, number, and surface area per unit weight
Grind Designation

Approx
Mesh (mm)

Whole bean
Cracked bean
Regular grind
Fine grind
Vend grind

4/6.0
8/3.0
12/1.5
24/0.75
40/0.375

No. Particles per


Gram
6
48
400

3,200
24,000

Relative No.
Particles/Gram
1 (basis)

Granule Area Exposed


cm 2 per Gram Coffee

8
64
512

4,100

Source: Sivetz, M. (1974). Coffee Origin and Use. Coffee Publications, Corvallis, Oregon.

8
16
32
64
128

948 Food Composition, Properties, and General Data

Coffee Particle Size


TABLE 2.C.46
Particle size analyses of roasted and ground coffee
Weight Percentage on Each Screen Size
Wire Meshes per
Inch

Opening in
Screen
in.
mm
0.074

10

Regular

1.84 I
33

14
20

1.27 J
0.86 1

0.051
0.034

55

28
35
48
Pan

0.020
0.0176
0.011

Commercial
Drip

0.51 J
0.45
0.28

73

1
12

Fine

1
1

Vending
Single Cup

33

40
15

70

30

10

<10
35
35
>20

100

10 0

10 0

J
20

100

Batch

100

Source: Sivetz, M. (1974). Coffee Origin and Use. Coffee Publications, Corvallis, Oregon.

Coffee Whitener, Composition


TABLE 2.C.47
Coffee whitener formulations
Ingredient
Sugar
Corn syrup solids (42 DE)
Fat
Sodium caseinate
Mono-, diglycerides
1

Weight %
Powder
Liquid
1.0-3.0
1.5-3.0
3.0-18.0
1.0-3.0
0.3-0.5

Ingredient
Carrageenan
Dipotassium phosphate2
Flavor, color
Water to make 100%
(liquid type)

55.0-60.0
35.0-40.0
4.5-5.5 1
0.2-0.5

Source: Anon. (1966).


,
Mono-, diglycerides
60% I
Sorbitan monostearate 20% f 0.3-0.5%
Polysorbate 60
20% J

Weight %
Liquid
Powder
0.1-0.2
0.1-0.3

1.2-1.8

Mono-, diglycerides 75%\


Polysorbate 65
26% / - z~-4*
Disodium phosphate or sodium citrate may be
substituted.

Source: Weiss, T. J. (editor) (1970). Imitation dairy products. In Food Oils and Their Uses. AVI
Publishing Co., Westport, Connecticut.

Coffee Yield
TABLE 2.C.48
Yield of coffee of different strengths
Cup Size
in Ounces

Usual Portion
Ounces

5
4
6
4'/2
6/2
5
7
5'/2
l
/i Gal. Equipment
Coffee Weight Use
Beverage Yield of

2 Gal. per
Lb
56
50
45
40

4 Oz
56.0

Number of Cups Yield at:


2% Gal. per
Gal. per
2 V2 Gal. per
Lb
64
57
51
46

3>/2 Oz
56.0

Lb
72
64
57
52

3'/s Oz
57.0

Lb
80
71
64
58
3Oz

60.0

Source: Sivetz, M. (1974). Coffee Origin and Use. Coffee Publications, Corvallis, Oregon.

3 Gal. per
Lb
88
78
70
64

23/4 Oz
60.0

Food Composition, Properties, and General Data

949

Color Additives
TABLE 2.C.49
FAO/WHO classification and acceptable daily intakes of color additives permitted in the United
States, exempt from certification

Name
Algae meal, driedd
Annatto extract
Beta-apo-8'-carotenal

Color
Index No.

Toxicological
Classification

75120

Maximum
Acceptable
Daily Intake
for Man mg/Kg
Body Weight
1.25a
2.5f

Beets, dehydrated (beet


powder)
Canthaxanthine

12.5

Caramel
Carbon black
Carotene (natural)
Beta-carotene (synthetic)
Carrot oil
Cochineal extract; carmine
Corn endosperm oil d
Cottonseed flour, partially
defatted, cooked,
toasted
Ferrous gluconate
Fruit juice
Grape skin extract
(Enocianina)

77266
75130

75470

Iron oxide, synthetic

U.S. Use Limits


Chicken feed only
GMP
May not exceed 15
mg per pound or
pint of the food

GMP
May not exceed 30
mg per pound or
pint of the food
GMP

2.5 f
-

GMP
GMP
GMP
GMP
Chicken feed only

GMP
Ripe olives only
GMP

77492

Still and carbonated


drinks and ades,
beverage bases
and alcoholic
beverages
May not exceed
0.25% by weight
of dog and cat
food
GMP
GMP
GMP
GMP
Chicken feed only
May not exceed 1%
by weight of the
food
GMP
GMP
(Continued)

Paprika
Paprika oleoresin
Riboflavin
Saffron
Tagetes meal and extract d
Titanium dioxide

75100
77891

0.5
GMP

Turmeric
Turmeric oleoresin

75300
75300

0.5 b
0.5 b

950 Food Composition, Properties, and General Data

Color Additives

(Continued)

TABLE 2.C.49 {Continued)

Name
Ultramarine blue

Color
Index No.

Toxicological
Classification

Maximum
Acceptable
Daily Intake
for Man mg/Kg
Body Weight

77007,77013

May not exceed


0.5% by weight of
salt intended for
animal feed

GMP

Vegetable juice

U.S. Use Limits

^Temporary
ADI. Further work required by June 1972: metabolic studies on the major carotenoids of annatto.
D
Temporary ADI. Further work required by June 1974: studies on the metabolism of curcumin and a two-year
study in a nonrodent mammalian species.
No attempt was made at toxicological evaluation because the Expert Committee felt that, in the absence of specifi
cations and experimental data, the principles set forth in previous reports precluded the possibility of making such
evaluation.
Meaningful specifications could not be established.
d
These products are not listed as such in the FAO/WHO tabulation but are sources of xanthophylls which are listed
but
not
classified
toxicologically for the reason given above in footnote c.
e
Not considered by the Expert Committee.
Expressed as total carotenoids by weight.
g
Provisionally listed.

Source: Schramm, A. T. (1971). Toxicological assessment of food colors. Proc. Third Internat. Congr. Food Sci.
Technol.

Color, Meat
Myoglobm

Oxymyoglobin

+ 0 2 (oxygenation)

(Bright red)

(Purple red)
Fe 2+

Fe 2+

0 2
+ O2

+ 0 2 (oxidized)
Metmyoglobin
0 2 (reduced)

(Brown)

Irradiation + H 2 0 2

Fe 3+

(oxidized)

- - 0 2 (reduced) '

I I
- - - ^ ^ ^ f N i t n c Oxide Metmyoglobin i
]
(Brown)

0 2 (reduced)

T I

Nitric Oxide Myoglobm

Jei*

(Bright pink)
Fe 2+

Nitrosohemochrome

Reduction + Oxidation

(Pink-stable)
Sulfmyoglobin

Cholemyoglobin

(Green)

(Green)

Sulfide + Oxidation
Oxidation

Oxidation

Free Oxidized Porphynns


(Brown, yellow or colorless)
(Free of Protein)

FIGURE 2.C.14
Heme pigments in muscle in relationship to fresh and cured meats (Broken lines indicate reactions and compounds
possible but not definitely proven. Sulfmyoglobin and cholemyoglobin most frequently occur as a result of bacterial
action.)
Source: Kramlich, W. E., Pearson, A. M., and Tauber, F. W. (editors) (1973). Curing. In Processed Meats. AVI
Publishing Co., Westport, Connecticut.

Food Composition, Properties, and General Data 951

Color, Organic
TABLE 2.C.50
Natural organic coloring matters
Name
Alkanet
Annatto

Source

Caramel

Root: Anchusa tinctoria


Fruit of shrub: Bixa
orellana
Wood of tree: Caesalpinia
braziliensis
Heated sugar

Carotene
Chlorophyll

Plants, carrots
Plant leaves

Brazilwood

Cochineal
Cocoa red
Fustic
Indigo
Lac

Litmus
Logwood
Madder
Orchil and
cudbear
Persian berries
Quercitron
Safflower
Saffron
Turmeric

Insect: Coccus cacti


Cocoa beans
Tree: Moms tinctoria or
Madura tinctoria
Plant genus: Indigofera
Insect: Coccus lacca
Lichens
Wood of tree: Haematoxylon
campechianum
Root of herb: Rubia
tinctoria
Lichens
Fruit of Rhamnus
amygdalinus
Inner bark of tree: Quercus
nigra or Q. tinctoria
Flower: Carthamus
tinctoria
Flower petals: Crocus
saliuus
Underground stem: Curcuma
longa or C. tinctoria

Color

Color Principle
Alkannin
Bixin (main color)
Orellin (minor color)
Brazilin
High molecular weight
carbohydrate
ot, ($, y, and K carotene
Chlorophyll a (62% of
color)
Chlorophyll 0 (23% of
color)
Xanthophyll (10% of color)
Carotene (5% of color)
Carminic acid
Cacaonin
Morin (main color)
Maclurin (minor color)
Indigo tin
Laccaic acid
Azolitmin
Haematoxylin

Red

Yellow
Yellow
Reddish-orange
Reddish-brown
Yellow
Greenish-blue
Green
Yellow
Yellow
Red
Red

Yellow
Yellow
Blue
Red
Red

Red-brown

Alizarin (main color)


Purpurin (minor color)

Red

Orecin
Rhamnetin

Red

Quercetin

Yellow

Carthamin

Red

Crocetin

Yellow

Curcumin

Yellow

Yellow
Yellow

Source: Roe, F. J. C. (1970). Metabolic Aspects of Food Safety. Blackwell Scientific Publications, Osney Media,
Oxford, England.

952 Food Composition, Properties, and General Data

Colors Permanently Listed


TABLE 2.C.51
Color additives permanently listed for food use, exempt from certification
Color
Algae meal, dried
Annatto extract
|3- Apo-8' -carotenal
Beets, dehydrated (beet powder)
Canthaxanthine
Caramel
/3-Carotene
Carrot oil
Cochineal extract; carmine
Corn endosperm oil
Cottonseed flour, partially defatted,
cooked, toasted
Ferrous gluconate
Fruit juice
Grape skin extract
Iron oxide (synthetic)
Paprika
Paprika oleoresin
Riboflavin
Saffron
Tagetes meal and extract (aztec marigold)
Titanium dioxide
Turmeric
Turmeric oleoresin
Ultramarine blue

Use Limitation1
For use in chicken feed to enhance the yellow color of
chicken skin and eggs
Not to exceed 15 mg/lb, or pint, of food
Not to exceed 30 mg/lb, or pint, of food

For use in chicken feed to enhance the yellow color of


chicken skin and eggs
For coloring ripe olives
For coloring beverages
For coloring pet food, not to exceed 0.25 percent by
weight of the food

For use in chicken feed to enhance the yellow color of


chicken skin and eggs
Not to exceed 1% by weight of the food
For coloring salt intended for animal feed, not to exceed
0.5% by weight of the salt

Vegetable juice
'Unless otherwise indicated, the color may be used for the coloring of food generally in amounts consistent with
good manufacturing practice.
Source: Anon. (1971). Food Colors. Food and Nutrition Board, National Academy of SciencesNational Research
Council, Washington, D.C.

TABLE 2.C.52
Chemical composition of selected human foods (nutritive value of 100 g, edible portion)
Food
Water, Energy, Protein, Fat,
Food Item
Milk, cream, ice cream, cheese
Milk
Dry whole
Evaporated, unsweetened
Fresh skim
Fresh whole
Cream, ice cream
Cream (20%), sweet or sour
Ice cream, plain
Cheese
Cheddar type
Cottage
Fats, oils
Bacon, medium fat
Butter
Lard, other shortening
Margarine with vitamin A added
Salt pork, fat
Whole, dried
Whole, fresh
Meat, poultry, fish
Beef
Loin steaks (wholesale loin)
Round steak (wholesale
round)
Lamb
Leg roast (wholesale leg)
Sirloin chop (wholesale leg)
Pork
Ham, fresh
Ham, smoked
Pork links, sausage
Poultry
Chicken, roasters
Turkey, medium fat
Fish and shellfish
Cod

Salmon, canned
Dry beans and peas, nuts
Dry beans and peas
Beans, canned, baked
Beans, lima, dry seed
Peas, split

Ascorbic
Vitamin Thia- RiboCarboPhoshydrate, Calcium, phorus, Iron, A Value, min, flavin, Niacin,
Acid,
mg
mg
mg
mg
mg
mg
mg
I.U.
g

Cal

3.5

496
139
35
69

25.8

26.7

38.0

73.7
90.5
87.0

7.0
3.5
3.5

7.9
0.1
3.9

9.9
5.1
4.9

72.5
62.0

208
210

2.9
4.0

20.0
12.3

20.8

39

393
101

23.9
19.2

32.3

626
73 3
90 0
733
781

9.1
0.6
0
0.6
3.9

74.0

593
158

48.2
12.8

57

29 3

67

194

63.7
63.7

230
230

53
42

949
243
118
118

728
195
93
93

0.58
0.17
0.07
0.07

1,400
400
Tr
160

0.30
0.05
0.04
0.04

1.46
0.36
0.18
0.17

0.7
0.2
0.1
0.1

6
1
1
1

97
132

77
104

0.06
0.10

830
54 0

0.03
0.04

0.14
0.19

0.1
0.1

1
Tr

1.7
4.3

873

610
263

0.57
0.46

1,740

82

30

0.04
0.02

0.50
0.29

0.2
0.1

0
0

1.1
0.4
0
0.4
0

13
16
0
2
2

108
16
0
15
42

0.8
0.2
0
0.2
0.6

0.42

0.10
0.01

0
0

0
0

0.18

0.04

2.1
0.1
0
0
0.9

0
0
0
0
0

43.3
11.5

2.6
0.7

187
54

800
210

8.7
2.7

4,450
1,140

0.35
0.12

1.23
0.34

0.2
0.1

0
0

16.9

25

10

182

2.5

0.10

0.13

4.6

19.3

13

11

208

2.9

0.12

0.15

5.2

18.0
18.0

17.5
17.5

0
0

10
10

194
194

2.7
2.7

0
0

0.21
0.21

0.26
0.26

5.9
5.9

0
0

15.2
16.9
10.8

31
35

41.9

340
384
446

44.8

0
0.3
0

9
10
6

164
182
116

2.3
2.5
1.6

0
0
0

0.96
0.78
0.22

0.19
0.19
0.15

4.1
3.8
2.3

0
0
0

66.0
58.3

194
262

20.2
20.1

12.6
20.2

0
0

16
23

218
320

1.9
3.8

0.11
0.12

0.18
0.19

8.6
7.9

82.6
67.4

70
169

16.5
20.6

0.4
9.6

0
0

18
67

189
286

0.9
1.3

0
80

0.04
0.03

0.05
0.18

2.3
6.5

2
0

71.0
12.6
10.0

117
341
354

5.7

20.7
24.5

2.0
1.3
1.0

19.0
61.6
61.7

40
68
73

154
381
397

3.4
7.5
6.0

70
0
37 0

0.05
0.60
0.87

0.05
0.24
0.29

0.8
2.1
3.9

4
2
2

74.0
10

15.5
0

15.5
8
2

0.8
65
81
100
81
85

4.0

Tr

3,300
0

1,980

Tr
Tr

(Continued)

O
O

I
o

EL
O
&
CO
CO

TABLE 2.C.52

(Continued)

CD

Food
Water, Energy, Protein, Fat,
Food Item

Cal

619
600

26.1
26.9

47.8
44.2

21.0
23.6

74
74

39 3
393

1.9
1.9

0
0

0.20
0.30

0.16
0.16

16.2
16.2

0
0

93.0
88.9
87.6
88.2
73.9
96.1
94.8
87.5
74.3
77.8
92.7
68.5
94.1
90.9

26
42
46
45
108
14
18
49
101
85
25
125
23
35

2.2
2.4
1.6
1.2
3.7
.7
1.2
1.4
6.7
2.0
2.3
1.8
1.0
1.1

0.2
0.2
0.1
0.3
1.2
0.1
0.2
0.2
0.4
0.1
0.3
0.7
0.3
0.2

3.9
7.7
9.6
9.3

21
65
27
39
9
10
22
32
22
11
81
30
11
40

62
44
43
37
120
21
25
44
122
56
55
49
27
34

0.9
1.1
1.0
0.8
0.5
0.3
0.5
0.5
1.9
0.7
3.0
0.7
0.6
0.5

1,000

Tr

0.16
0.08
0.03
0.07
0.15
0.04
0.06
0.03
0.36
0.11
0.12
0.10
0.06
0.06

0.17
0.10
0.05
0.06
0.14
0.09
0.07
0.02
0.18
0.04
0.24
0.06
0.04
0.06

1.2
0.6
0.4
0.5
1.4
0.2
0.2
0.1
2.1
1.2
0.7
0.7
0.6
0.5

33
19
10
6
12
8
8
9
26
17
59
22
23
28

84.1
74.8
90.0
88.8
89.3
87.2
86.9
94.9

64
99
41
44
44
50
51
18

0.3
1.2
0.8
0.5
0.9
0.9
0.5
0.5

0.4
0.2
0.6
0.2
0.6
0.2
0.1
0.1

10
28
27
18
10
23
22
25

0.3
0.6
0.8
0.3
0.1
0.4
0.6
0.5

90
430
60
Tr
0
190
880
30

0.04
0.09
0.03
0.04
0.04
0.08
0.02
0.01

0.002
0.06
0.07
0.02

3.8

6
8
28
17
14
33
8
51

0.2
0.6
0.3
0.2
0.1
0.2
0.9
0.1

5
10
60
40
45
42
8
9

355
355
360

10.8
10.8
13.0

0.9
0.9
2.0

75.9
75.9
72.4

19
19
38

93
93
385

0.7
2.9
3.8

0
0
0

0.07
0.44
0.56

0.03
0.26
0.12

0.8
3.5
5.6

0
0
0

9.3
8.3
7.7

359
396
369

7.9

14.2
10.4

0.7
7.4
1.4

80.3
68.2
78.7

10
54
38

56
365
385

1.0
5.2
3.8

0
0
0

0.16
0.55
0.20

0.08
0.14
0.14

1.6
1.1
4.2

0
0
0

11.4
11

357
360

8.5
13

0.8
1.4

78.9
73.9

11
22

70
144

1.0
1.2

0
0

0.15
0.13

0.05
0.08

0.9
2.1

0
0

20
0.5

319
398

0.3
0

0
0

79.5
99.5

5
0

16
0

0.9
0.1

0
0

Tr
0

0.04

0.2
0

4
0

4.3
7.0

329
348

9.0

18.8

106

2.7

18.2

9.69

0.39
5.45

2.3

1,893

0
0

Tr

1.6

31.0
37.4

709

46.1

0
0

12
12
11

20.5
2.7
2.9

10.3
17.7
19.1
3.2

27.9
4.0
7.1

14.9
23
8.1

10.1
8.7

11.2
12.0

630
20

12,000
390
0
540
50
680
20

9,420
7,700
1,100

Tr

0.03
0.05

Source: Mallette, M. F., Althouse, P. M., and Clagett, C. O. Biochemistry of Plants and Animals. John Wiley & Sons, New York.

36.2

GO

|^

a.
f^"<s
>!*
<~
<*

o
0

p
o

*S

srti

1.7
2.6

en
>*
iod Comj

ion

Nuts
Peanut butter
Peanuts, roasted
Fresh vegetables
Asparagus
Beans, snap
Beets
Carrots
Corn, sweet, white, or yellow
Cucumbers
Lettuce, headed
Onions, mature
Peas, green
Potatoes
Spinach
Sweet potatoes
Tomatoes
Turnips
Fresh fruit
Apples
Bananas
Strawberries
Grapefruit
Lemons
Oranges
Peaches
Rhubarb
Grain products
Flour
Wheat, patent
Wheat, patent, enriched
Whole wheat
Breakfast cereals
Corn flakes
Oatmeal
Shredded wheat
Other cereals
Hominy
Macaroni, spaghetti
Sugars, sweets
Honey
Sugar, granulated or powdered
Miscellaneous
Cocoa
Yeast, dried, brewers'

CarboPhosVitamin Thia- RiboAscorbic


hydrate, Calcium, phorus, Iron, A Value, min, flavin, Niacin,
Acid,
mg
mg
mg
mg
mg
mg
mg
I.U.
g

re

B
o
a

re
&
sa
o
CO

1
9

TABLE 2.C.53
Typical analyses of concentrated milks and dried products
Milk Products
Concentrated
Evaporated milk
Sweetened condensed,
whole
Plain condensed skim
Sweetened condensed
skim
Condensed buttermilk
(acid)
Condensed skim (acid)
Condensed whey
Sweetened condensed
whey
Dried
Whole milk
Skim (conventional)
Skim (instant)
Buttermilk (sweet)
Buttermilk (acid)
Malted milk
Cream
Whey (sweet) Cheddar
Whey (acid) cottage
Casein (commercial)
Casein (co-precipitate)

Carbohydrate
Lactose Sucrose

Ash

Calcium

Phosphorus

1.6

0.252

0.205

44.3
0

1.8
2.3

0.262
0.250

0.206
0.200

16.3

42.0

2.3

0.300

0.230

72.0
72.0
48.1

12.0
9.43
38.5

0
0
0

2.2
2.13
4.0

1.7

24.0

28.5

38.0

2.8

27.5
0.8
0.7
5.3
5.7
8.3
65.0
0.9
0
0.2
1.5

2.0
3.0
4.0
2.8
4.8
2.6
0.8
4.5
3.2
7.0
4.0

38.2
52.3
51.6
50.0
38.8
20.0
18.0
73.5
66.5
0
1.0

0
0
0
0
0
50.5"
0
0
0
0
0

5.9
8.0
7.9
7.6
7.4
3.6
2.91
8.0
10.2
3.8
105

Protein

Fat

Moisture

7.0

7.9

73.8

9.7

8.1
10.0

8.7
0.3

27.1
73.0

11.4
14.7

10.0

0.3

28.4

9.9
10.19
7.0

1.5
0.17
2.4

5.0

26.4
35.9
35.8
34.3
37.6
14.7
13.4
12.9
13.0
88.5
83.0

Lactic
acid

a
if

5.7
6.08
2.4

0.909
1.308
1.293
1.248

0.708
1.016
1.005
0.970

0.288

0.380

0.646
1.44

0.589
1.17

0
0
0
0
5.7
0
0
2.3
8.6

2
B
ft

2.5

60.5% = maltose and dextrin.

Source: Hargrove, R. E., and Alford, J. A. (1974). Composition of milk products. In Fundamentals of Dairy Chemistry, 2d Edition. B. H.
Webb, A. H. Johnson, and J. A. Alford (editors). AVI Publishing Co., Westport, Connecticut.

956 Food Composition, Properties, and General Data

Concentration of Commercial Strengths of Acids and Bases


TABLE 2.C.54
Concentration of acids and bases (common commercial strengths)
Molecular
weight

Moles
per
liter

Grams
per
liter

acetic acid, glacial


acetic acid

60.05
60.05

17.4
6.27

1045
376

butyric acid

88.1

10.3

formic acid

46.02

hydriodic acid

127.9

Percent
by
weight

Specific
gravity

99.5
36

1.05
1.045

912

95

0.96

23.4
5.75

1080
264

90
25

1.20
1.06

7.57
5.51
0.86

969
705
110

57
47
10

1.70
1.50
1.1

8.89
6.82

720
552

48
40

1.50
1.38

hydrobromic acid

80.92

hydrochloric acid

36.5

11.6
2.9

424
105

36
10

1.18
1.05

hydrocyanic acid

27.03

25
0.74

676
19.9

97
2

0.697
0.996

hydrofluoric acid

20.01

32.1
28.8

642
578

55
50

1.167
1.155

hydrofluosilicic acid

144.1

2.65

382

30

1.27

hypophosphorous
acid

66.0

9.47
5.14
1.57

625
339
104

50
30
10

1.25
1.13
1.04

lactic acid

90.1

11.3

1020

85

1.2

nitric acid

63.02

15.99
14.9
13.3

1008
938
837

71
67
61

1.42
1.40
1.37

perchloric acid

100.5

11.65
9.2

1172
923

70
60

1.67
1.54

phosphoric acid

98

14.7

1445

85

1.70

sulfuric acid

98.1

18.0

1766

96

1.84

sulfurous acid

82.1

61.2

1.02

ammonia water

17.0

14.8

252

28

0.898

potassium
hydroxide

56.1

13.5
1.94

757
109

50
10

1.52
1.09

0.74

sodium carbonate

106.0

1.04

110

10

1.10

sodium hydroxide

40.0

19.1
2.75

763
111

50
10

1.53
1.11

Source: The Merck Index, 8th Edition. (1968) Merck & Co., Rahway, New
Jersey.

Food Composition, Properties, and General Data 957

Condensed-Milk Dressing
TABLE 2.C.55
% cup sweetened milk
% cup oil
% cup vinegar plus 1 tbsp
lemon juice or 5 tbsp
vinegar

V2 tsp dry mustard


% tsp salt
1 tsp minced parsley
(optional)

Procedure
Mix the ingredients and stir until the milk is throughly
thickened. Refrigerate.
Source: Kintner, T. C, and Mangel, M. Vinegars and salad dressings.
Univ. Missouri Agric. Expt. Sta. Bull. 631.

Connective Tissue, Composition


TABLE 2.C.56
Percentage composition of white and yellow connective tissues

Water
Ash
Fat

Albumin-globulin
Mucoid
Elastin
Collagen
Extractives

Tendon of
Achilles

Ligamentum
Nuchae

62.87
0.47
1.04
0.22
1.28
1.63
31.59
0.90

57.57
0.47
1.12
0.62
0.53
31.67
7.23
0.80

Source: Moulton, C. R., and Lewis, W. L. Meat Through the Microscope,


Revised Edition. Institute of Meat Packing, University of Chicago,
Chicago.

CO
00

Nar
Collagen

Tropocollagen

Elastin

Shap

Size

Rod, coiled
Polymer of
coil of three
tropocol
helices
lagen
wound
together

Molecular
Weight
Indefinite

Rod, three
2800 A long,
chains, each
14 A
left-handed
diameter
helix, three
wound
together in
righthanded
superhelix

300,000350,000

Cross-linked
threedimensional
gel

Indefinite

Foo

TABLE 2.C.57
Description of tissue proteins
Distinctive Composition

Reactions and Role

Hydroxy groups important in Hbonds, proline rings in shape


of molecule. Vertebrate collagen contains about 0.5 percent carbohydrateat least
one galactose residue, often a
glucose. Probably cross-linked
both intra- and intermolecularly. Degree of cross-Unking
increases with age.

Shrink temperature, Tt, fiber


shrinks to about 1/3 length. Tt
usually around 60 Cvaries
with pH, ions, solvent, rate of
heating, stretching force. Major
component of tissue supporting
contractile fibers and connecting muscles to bones.

About 1/3 glycine, 1/8 proline,


and 1/10 hydroxyproline. Small
amount hydroxylysine. Configuration of single and triple
chains determined by H-bonds
and by proline rings.

Building blocks of collagen.


Soluble in cold neutral salt
solution. Heat to 30 C, triple
chain separates into gelatin.

<^

3
0

09
09

s
o
2

C
O
M*
^^
M

0
3

?0
a

09

ft
Very low in amino acids with
hydrophilic side chains, small
amount of hydroxyproline.
Cross-linked by desmocine and
isodesmocine.

Elastic component of connective


tissue, found in small amounts
in muscle. Mainly occurs in
walls of blood vessels and in
elastic ligaments.

Reticulin

Contains lipid, especially myristic


acid.

More found in endomysium than


in peri- or epimysium.

Ground substance:
Protein, polysaccharides,
glyooprotein,
and the like

Protein bonded to polysaccharide


is noncollagenous. Some glycoproteinsmay contain glu
cose, galactose, mannose, hexo
samine, fucose, and sialic acid.

Complexed
charides.

Source: Paul, P. C , and Palmer, H. H. (1972). Food Theory and Applications. John Wiley & Sons, New York.

with

mucopolysac

a
S3

Food Composition, Properties, and General Data

Constants, Fundamental
TABLE 2.C.58
Name
Avogadro's number
Base of natural logarithm
Curie
Electron charge
Energy equivalent of
electron mass
Faraday's constant
Gravitational acceleration
Mass, alpha particle
Mass, electron
Mass, H atom
Mass, neutron
Mass, proton
Mass unit
Microcurie
Micromicrocurie
Millicurie
Pi

Planck's constant
Rad

Roentgen
Rem

Rutherford

Value
23

N o = 6.023 X 10 molecules/g mole


e = 2.7183 . . .
Ci = 3.7 X 10 10 disintegrations/sec
e = 4.8 X 10"10 statcoulomb
= 1.6 X 10"19 coulomb
2
me = 0.51 Mev
F = 96,514 coulombs/g equivalent (physical scale)
g = 980.665 cm/sec2
ma = 6.64 X 10" 24 g
= 4.002777 mu
me = 9.1066 X 10"28 g
= 0.000548 mu
mH = 1.67339 X 10"24 g
= 1.008142 mu
m n = 1.6751 X 10"24 g
= 1.008982 mu
m p - 1.67248 X 10" 24 g
= 1.007594 mu
mu = 1.66035 X 10" 24 g
= 1.000 mu
/iCi = 10" 6 curie
= 3.7 X 10 4 disintegrations/sec
/i/iCi = 10~12 curie
= 3.7 X 10~2 disintegrations/sec
mCi = 10~3 curie
= 3.7 X 10 7 disintegrations/sec
7T = 3.1416
h - 6.624 X 10 27 erg-sec
rad = 100 ergs/g of tissue
r = 1 esu/0.001293 g of air
rem = rads X RBE
rd = 10 6 disintegrations/sec

Source: Wang, Y. (editor) (1969). Handbook of Radioactive Nuclides. CRC Press, Cleveland.
Reproduced with permission of CRC Press.

959

960 Food Composition, Properties, and General Data

Cooked Dressing
TABLE 2.C.59
Ingredients
2 tbsp fat
2V3 tbsp flour
2V3 tbsp sugar
l
h cup water
V2 cup milk

legg
% tsp salt
% tsp dry mustard
% tsp paprika
3 tbsp vinegar

Procedure
Melt the fat in the top of the double boiler. Add the
flour, and mix. Add the milk and water and cook in
the double boiler for 10 min. Beat egg. Add to the starch
mixture and cook until thickened. Remove from heat.
Add spices and vinegar. Refrigerate.
Source: Kintner, T. C, and Mangel, M. Vinegars and salad
dressings. Univ. Missouri Agric. Expt. Sta. Bull. 631.

Cooking in Liquid, Time


TABLE 2.C.60
Time-table for cooking meat in liquid
Average
Weight

Approx.
Time Per
Pound

Approx.
Total
Cooking
Time

Pounds

Minutes

Hours

Large

12 to 16

20

Small

10 to 12

25

5 to 8

30

5 to 8

20-25

Cut

Smoked ham
(country cured)

Half
Smoked ham
Shank or rump half
Smoked arm picnic

5 to 8

45

Fresh or corned beef

shoulder

4 to 6

40-50

Beef shank cross cuts

V* o 1

Beef for stew


Veal for stew
Lamb for stew

2 ' / , to 3'/ 2
2'/j to 3'/ 2
2 to 3
1 ' / , to 2

Source: Lessons on Meat. (1974). National Live Stock and


Meat Board, Chicago.

Food Composition, Properties, and General Data 961

Corn
Tassel

Stem
Adventitious roots
Main roots

FIGURE 2.C.15
Nomenclature of a corn stalk
Source: Mittleider, J. R., and Nelson, A. N. (1970). Food for Everyone. Extension Division, Loma Linda University,
California.

Corn, Amino Acids


TABLE 2.C.61
Amino acids in whole kernels of normal and Opaque-2
maize (grains per 100 g protein)
Amino Acid

Normal

Opaque-2

Lysine
Tryptophan
Histidine
Arginine
Aspartic acid
Glutamic acid
Threonine
Serine
Proline
Glycine
Alanine
Valine
Cystine
Methionine
Isoleucine
Leucine
Tyrosine
Phenylalanine

3.0
0.7
2.6
4.9
9.2

4.8
1.3
3.3
8.5

22.6
4.1
5.6
9.6
4.7
9.2
5.7
1.7
1.3
4.2

14.6
5.2
5.8

Percent
9.0

10.8
17.5
4.0
4.8
7.6
4.8
6.6
5.1
1.7
2.1
3.4
9.1
4.0
4.5

Protein
11.6

Source: Maize and maize diets. FAO Nutritional Studies 9.


FAO, United Nations, Rome.

962 Food Composition, Properties, and General Data

Corn Herbicides
TABLE 2.C.62
Common and chemical names of herbicides used to control weeds in corn
Common name
or designation
Alachlor
Atrazine
Butylate
Dicamba
Linuron
Paraquat
Propachlor
Simazine
2,4-D
Ametryne
Cyanazine

Chemical name
2-chloro-2',6'-diethyl-2V- (methoxymethyl) -acetanilide
2-chloro-4- (ethylamino) -6- (isopropylamino) -s-triazine
S-ethyl diisobutylthiocarbamate
3,6-dichloro-o-anisic acid
3-(3,4-dichlorophenyl)-l-methoxy-l-methylurea
l,l'-dimethyl-4,4'-bipyridinium ion
2-chloro-iV-isopropylacetanilide
2-chloro-4,6-bis (ethylamino) -s-triazine
2,4-dichlorophenoxy acetic acid
2-(ethylamino)-4-(isopropylamino)-6-(methylthio)-s-triazine
2- [ [4-chloro-6- (ethylamino) -s-triazin-2-yl]amino] -2
methylpropionitrile
Chlorobromuron .. 3-(4-bromo-3-chlorophenyl)-l-methoxy-l-methylurea

Source: USDA (1975). Corn production. USDA Agriculture Handbook 322.

Corn Kernel
HULL

EPIDERMIS
MESOCARP
CROSS CELLS
TUBE CELLS
SEED COAT (TEST)
ALEURONE LAYER
HORNY ENDOSPERM
FLOURY ENDOSPERM
CELLS FILLED WITH
STARCH GRANULES
IN PROTEIN MATRIX
WALLS OF CELLS
SCUTELLUM
PLUMULE OR
RUDIMENTARY
SHOOT 8 LEAVES
T I P CAP

RADICLE OR
PRIMARY ROOT

FIGURE 2.C.16
Cross section of a corn kernel
Source: Brooker, D. B., Bakker-Arkema, F. W., and Hall, C. W. (editors) (1974). Principles of grain drying. In
Drying Cereal Grains. AVI Publishing Co., Westport, Connecticut.

Food Composition, Properties, and General Data 963

Corn Kernel Composition


TABLE 2.C.63
Distribution of parts and chemical constituents in the maize kernel (moisture-free basis)
Composition of Fraction
FRACTION

Low

PROTEIN

Whole grain, intact. . . .


Calculated from parts . .
HIOH

PROTEIN

Protein

Oil

Carbohydrate
(by ilif.)

Oil
%

Carbohydrate
<by dif)
%

0.91
0.82

7.4
5.0

1.2
0.9

90.6
93.3

1.2
5.5

0.8
3.3

0.9
2.7

0.3
1.2

13
G.O

0.92
0.18

19.2
8.1

4.0
0.2

75.9
91.5

11.6
37.1

8.0
5.0

22 f.
30.5

111
1.4

in.4
40.1.'

0.31
10.5

6.8
19.9

0.2
36.5

92.8
33.1

35.0
9.6

8.0
74.9

24 0
19.3

1.9
84.0

38 3
3*

1.4
1.3

9.3

4.2

85.1
84.6

100.0

100.0

100.0

99.9

ino.o

1.87
1.10

4.6
3.8

2.0
0.8

91.5
94.3

16
6.1

1.8
3.9

0.6
1.8

0.6
0.9

1.8
7.1

1.74
0.21

4.6
0.2

69.1
88.6

13.3
44.9

13.5
5.5

25.9
39.0

12.3
2.0

11.4
49.3

0.8
33.7

90.5
36.7

22.2
11.9

5.9
69.5

14.2
18.4

3.7
80.5

24.9
5.4

5.4
5.0

80.1
80.7

100.0

1C0.1 ,

99.9

100.0

99.9

EAR

Hulls
Endosperm
" Horny gluten " . .
" Horny starch " . .
" Crown starch " and
" tip starch " . . .

8.

Ash

Protein
(NX 6.25)
%

Ash
%

1.

% of Totul in whole grain contuincil


in apecined fraction

% by
weight
of whole
grain

99

EAR:

Hulls
.
. . .
Endosperm
" Horny gluten " . .
" Horny starch " . .
" Crown starch " and
"tip starch" . .
Oerm

0.46
10.0

24.6
11.0
8.1
19.6

Whole grain, intact . . .


Calculated from parts .

1.7
1.7

12.8
12.6

NOTE: Results obtained from fractions separated by hand from single ears of low-protein (9.3%) and high-protein
(12.8%) maize.

Source: Maize and maize diets. FAO Nutritional Studies 9. FAO, United Nations, Rome.

Corn Plant Growth

<*

25

COB

50
75
DAYS AFTER EMERGENCE

100

FIGURE 2.C.17
Dry-matter increase and nutrient uptake in developing corn plant.
Source: USDA (1975). Corn production. USDA Agriculture Handbook 322.

Corn Harvested for All Purposes, 1969

o
o
a

a
o

B
o
ft
en

"8

3
M

o
EL
O

FIGURE 2.C.18
Corn acreage in the United States, 1969 (U.S. Bureau of Census). Corn Belt includes area where dots are thickest, extending from Ohio to
Nebraska and from southern Minnesota to northern Missouri.
Source: USDA (1975). Corn production. USDA Agricultural Handbook 322.

Food Composition, Properties, and General Data 965

Cornstarch Pudding Variations


TABLE 2.C.64
Common variations of cornstarch pudding
Liquid
(cup)

Sugar
(tbsp)

Starchy Agent
(tbsp)

Product
Plain blanc mange
Chocolate blanc mange

1 milk
1 milk

IV2-2 cornstarch
1V2-2 cornstarch

2
3

Chocolate cream pudding

1 milk

iy2-2 cornstarch

Coconut blanc mange

1 milk

IV2-2 cornstarch

Fruit blanc mange

1 milk

IV2-2V2 cornstarch

Nut blanc mange

1 milk

1V2-2 cornstarch

Caramel blanc mange

1 milk

1 /2-2 cornstarch

Maple blanc mange

1 milk

IV2-2 cornstarch

2 maple.
sugar

Fruit tapioca

1 fruit juice
and water
1 milk

Indian pudding

2-2 V2 minute
tapioca
1 cornmeal

Other Ingredients
V2 tsp vanilla
V2 sq chocolate
% tsp vanilla
1 stiffly beaten egg white
V2 sq chocolate
% tsp vanilla
V2 tsp vanilla
V2-1 cup shredded
coconut
% cup dates, pineapple,
bananas, cherries,
prunes, or other
desired fruit
V2 tsp vanilla
%-lh cup chopped nuts
V2 tsp vanilla
2 tbsp caramel syrup

V2-I cup fruit

1V2-2

% tsp ginger

mo

lasses
Source: Justin, M. M., Rust, L. 0., and Vail, G. E. Foods, Revised Edition. Houghton Mifflin Co., Boston.

Correlation Significance
TABLE 2.C.65
Values of the correlation coeflBcient for different levels of significance
P = .1

.05

.02

5
6
7
8
9
10

.98769
.90000
.8054
.7293
.6694
.6215
.5822
.5494
.5214
.4973

.996917
.95000
.8783
.8114
.7545
.7067
.6664
.6319
.6021
.5760

.9995066
.98000
.93433
.8822
.8329
.7887
.7498
.7155
.6851
.6581

.9998766
.990000
.95873
.91720
.8745
.8343
.7977
.7646
.7348
.7079

11
12
13
14
15
16

.4762
.4575
.4409
.4259
.4124
.4000

.5529
.5324
.5139
.4973
.4821
.4683

.6339
.6120
.5923
.5742
.5577
.5425

.6835
.6614
.6411
.6226
.6055
.5897

n
1
2
3
4

.01

P = .1

17
18
19
20

.3887
.3783
.3687
.3598
.3233
.2960
.2746
.2573
.2428
.2306
.2108
.1954
.1829
.1726
.1638

25
30
35
40
45
50
60
70
80
90
100

.05

.4555
.4438
.4329
.4227
.3809
.3494
.3246
.3044
.2875
.2732
.2500
.2319
.2172
.2050
.1946

.02

.01

.5285
.5155
.5034
.4921
.4451
.4093
.3810
.3578
.3384
.3218
.2948
.2737
.2565
.2422
.2301

.5751
.5614
.5487
.5368
.4869
.4487
.4182
.3932
.3721
.3541
.3248
.3017
.2830
.2673
.2540

For a total correlation, n is 2 less than the number of pairs in the sample; for a partial correlation, the number of
eliminated variates also should be subtracted.
Source: Fisher, R. A. (1972). Statistical Methods for Research Workers, 14th Edition. Hafner Press, New York.

966 Food Composition, Properties, and General Data

Cottage Cheese Shield


Cottage cheese may bear the
USDA "Quality Approved"
shield if it is of good quality
and made under USDA supervi
sion. During processing, a
USDA inspector keeps constant
check on all aspects of product
quality, right down to a final
check on the product in con
sumer packages.
FIGURE 2.C.19
Source: USDA (1979). How to buy dairy products. USDA Home and Garden Bull. 201.

Creams, Butter, and Frozen Desserts


TABLE 2.C.66
Typical composition of market creams, butter, and frozen desserts1

Market creams
Half and half
Light cream
Whipping, light
Whipping, heavy
Plastic
Butter, butter oil, ghee
Butter
Butter oil
Ghee
Frozen desserts
Ice cream
Ice cream, low fat
Ice cream, high fat
Ice milk
Sherbet

Phosphorus

Moisture

Protein

Fa t

Lactose

Ash

Calcium

80.0
73.0
62.9
57.3
18.2

3.1
2.9
2.5
2.2
0.7

11.6
19.3
30.5
36.8
80.0

4.5
4.2
3.6
3.2
1.0

0.7
0.6
0.5
0.5
0.1

0.10
0.10
0.08
0.07
0.03

0.08
0.08
0.06
0.05
0.02

16.5

0.6
0.3
0.1

80.5
99.5
99.8

0.4
0.0
0.0

2.5
0.0
0.0

0.02

0.02

62.1
63.2
62.8
66.7
67.0

4.0
4.5

2.6

12.5
10.6
16.1

4.8
0.9

5.1
1.2

20.3bb
20.8
18.0b
22.4b
30.8b

0.8
0.9
0.5
1.0
0.1

0.12
0.15
0.08
0.16
0.02

0.10
0.12
0.06
0.12
0.01

0.2
0.1

"Salt concentration in butter ranges from 0.8-2.3%. The lower value is typical of most European countries, the
higher value of the United States, New Zealand, and Australia.
"Carbohydrate other than lactose added.
Source: Hargrove, R. E., and Alford, J. A. (editors) (1974). Composition of milk products. In Fundamentals of
Dairy Chemistry, 2d Edition. AVI Publishing Co., Westport, Connecticut.

Food Composition, Properties, and General Data 967

Cucurbit Crops, Spacing and Depth of Planting


TABLE 2.C.67
Measurements are in inches
Crop

Spacing

Spacing Planting

Between plants Between


in row
rows
Depth

Cucumber
Muskmelon
Pumpkin
Squash (bush)
Squash (vining)
Gourd
Watermelon

12 *
24-36 2
121
24-36
36-40
24-30
36-40
36-40
24-36 1
72

48-72

60-84

1-1V2

72-96
36
72-96
72-96
72-84

2-3
2-3
2-3
2-3
1-2

1
Single plants.
^ Hills.

Source: USDA (1977). Growing your own


vegetables. USDA Agricultural Information
Bull. 409.

Cultured Dairy Products, Composition


TABLE 2.C.68
Approximate composition of some cultured and special dairy products

Product

Water
(%)

Fat
(%)

Msnf
(%)

Protein
(%)

Carbohydrates
(%)

Ash
(%)

Lactic
Acid
(%)

Buttermilk
sweet cream

90.83

0.55

8.25

3.45

4.40

0.73

0.04

Sour cream

91.3

0.65

8.25

3.40

3.40

0.65

0.60

Cultured cream

90.5

0.10

8.25

3.6

5.1

0.70

0.75

Plain yogurt

89.0

1.70

8.25

3.4

5.2

0.75

0.95

Flavored yogurt

91.0

1.5

8.25

3.2

12.8

0.70

0.95

Cultured sour
cream

74.5

18.0

7.4

2.8

4.1

0.70

0.70

Flavored milk
drink

86.0

2.0

8.25

2.8

8.0

0.65

Coffee creamer

83.0

5.0

12.00

3.5

5.4

0.80

Filled milk

87.0

3.5

8.5

3.5

5.0

0.7

Source/ Arbuckle, W. S. (1973). Dairy products. In Quality Control For The Food
Industry, Vol. 2, 3d Edition. A. Kramer and B. A. Twigg (editors). AVI Publishing Co.,
Westport, Connecticut.

TABLE 2.C.69

S u m m a r y o f c u l t u r e m e d i a f o r s p e c i f i c g r o u p s o f m i c r o o r g a n i s m s (Note: Those media t h a t may be expected to give t h e most efficient


results as evidenced by their ability to grow more species, or to grow t h e m more rapidly, are indicated by asterisks)

*,
^

Organisms

Isolation

Cultivation

Identification

Maintenance

"^{

Actinomycetes, aerobic
Nocardia
Streptomyces

Blood Agar Base


Brain Heart Infusion Agar
'Emerson Media
'Eugonagar
'Mycophil Media
Sabouraud Media
'Thioglycollate
Medium-135C
Trypticase Soy Media

Czapek Dox Media


Emerson Media
'Eugonagar
'Eugonbroth
Mycophil Media
Sabouraud Media
Trypticase Soy Media

' C T A Media
'Eugonagar
Indole Nitrite Medium
Nutrient Gelatin
'Thiogel" Medium
Carbohydrate Taxo* Discs

" C T A Medium
'Trypticase Agar Base
'Trypticase Soy Agar

Actinomyces Broth
"Anaerobic Agars
'Eugonagar
*Forget-Fredette Agar
"Thioglycollate
Medium-135C
Trypticase Soy Blood Agar
Trypticase Soy Broth

Anaerobic Agar
* C T A Medium
Eugonagar
Eugonbroth
Fluid Thioglycollate Medium
'Thioglycollate Medium-135C
Trypticase Soy Media

Anaerobes, exclusive of
clostridia,
e.g. A. bovis, israelii
Bacteroides
Fusiforms
P. anaerobius
Sphaerophorus

Bacillus

Nutrient Media
Thermoacidurans Agar
Trypticase Soy Media

QC

p-

o
09

A K Agar # 2
Eugonagar and Eugonbroth
Nutrient Media
Trypticase Soy Media
Trypticase Stratifying Agar
2%

Bordetella

"Bordet Gengou Agars


'Chocolate
(Eugonagar) Agar
'Trypticase Soy Agar with
Yeast Hemin Extract
G C Agar with IsoVitaleX
and Hemoglobin

'Bordet Gengou Agars


'Eugonagar with blood
Trypticase Soy Agar with
Yeast Hemin Extract

Brucella

Biosate Agar +
Crystal Violet
Brucella Media
'Eugonagar
Eugonbroth
'Thioglycollate
Medium-135C
'Trypticase Soy Media

Biosate Agar
Brucella Agar
'Eugonagar
'Eugonbroth
Potato Infusion Agar
'Thioglycollate Medium-135C
'Trypticase Soy Media

'Anaerobic Agar w / o Dextrose


' C T A Medium with Carbohydrates
'Indole Nitrite Medium
Loeffler Medium
'Thiogel Medium
Thioglycollate Medium with
proteins
Carbohydrate Taxo Discs
D Nase Test Agar
Litmus and other Skim Milk
Media
Thiogel Medium
Trypticase Agar Base
Urease Test Media
Carbohydrate Taxo Discs

Cooked Meat Medium


'Cooked Meat Phytone Medium
C T A Medium
Thioglycollate Medium-135C
with C a C d

C T A Medium
Trypticase Agar Base
Trypticase Soy Agar

2.
so

Litmus Milk

' C T A Medium
Thiogel Medium
'Trypticase Soy Agar
with Fuchsin
with Thionin
Urease Test Agar
'Urease Test Broth
Carbohydrate Taxo Discs

"C T A Medium

(Continued)

TABLE 2.C.69 {Continued)


Organisms

Isolation

Cultivation

Identification

Maintenance

Clostridium

Anaerobic Agars
*Clostrisel Agar
Cooked Meat Media
Fluid Thioglycollate
Medium
Forget-Fredette Agar
Reinforced Clostridial
Media
"Thioglycollate
Medium-135C
Trypticase Soy Media
S P S Agar
TSNAgar

"Anaerobic Agars
Eugonagar
Eugonbroth
Fluid Thioglycollate Medium
Thioglycollate Medium-135C
with C a C d
'Trypticase Agar Base

'Anaerobic Agar w/o Dextrose


'Indole Nitrite Medium
Litmus, Purple or Ulrich
Milks or Skim Milk
Loeffler Medium
Sulfite Agar
'Thiogel Medium
Thioglycollate Medium with
proteins
'Trypticase Agar Base
Trypticase Dextrose Agar
'Trypticase Lactose Iron Agar
Carbohydrate Taxo Discs

Cooked Meat Medium


'Cooked Meat Phytone Medium
'Thioglycollate Medium-135C
with CaCO,
'Trypticase Agar Base

Corynebacterium

Columbia Agar
Loeffler Medium
'Serum Tellurite Agar
Thioglycollate Media
Tinsdale Agar
'Trypticase Soy Media
'Trypticase Tellurite Agar

Blood Agar Base


Brain Heart Infusion Media
'Eugonagar
Eugonbroth
Infusion Broths
Loeffler Medium
Thioglycollate Media
'Trypticase Soy Media

X T A Media
Indole Nitrite Medium
Thiogel Medium
Tinsdale Agar
Trypticase Agar Base
Carbohydrate and N Taxo
Discs

' C T A Medium
Trypticase Soy Agar

B D G Broth
Buffered Glycerol Saline
'Cary and Blair Transport
Medium
'Desoxycholate Agar
"Desoxycholate Lactose
Agar
E M B Agars
Endo Media
Eugonagar
Eugonbroth
'G N Broth
'MacConkey Agars
S B B A Agar
'Sorbitol Agar
Specimen Preservative
Tergitol Media
"Thioglycollate Media
Transport Media
Trypticase Soy Media
Violet Red Bile Agar

'Blood Agars
'Eugonagar
'Eugonbroth
Extract Media
Infusion Broths
Nutrient Agars
Nutrient Broths
Sanders Media
S B B A Agar
Thioglycollate Media
'Trypticase Soy Media

Carlquist Ninhydrin Broth


Christensen Citrate Sulflde
Agar
D L L I SlantAgar
D L S I Agar
Falkow Lysine Broth
Gillies Media
H Broth
Indole Nitrite Medium
'Kliger Iron Agar
Koser Citrate Broth
Krumwiede Triple Sugar Agar
Levins E M B Agars
'Lysine Iron Agar
Malonate Broth
'Moeller Decarboxylase Broths
Moeller K C N Broth
Motility Test Medium
'MR-VP (Clark and Lubs)
Broth
Nutrient Gelatin
O F Medium
Carbohydrate and N Taxo
Discs

Eugonagar
Infusion Agars
Nutrient Agar
'Trypticase Agar Base
'Trypticase Soy Agar

Enteric Bacilli

o
o

n
o

B
ft

(Continued)

05
0

TABLE 2.C.69 (Continued)


Organisms

Coliforms and
Proteus

Salmonella
and Shlgella

Desulfovibrlo
Eryslpelothrlx

Gram-Positive
Cocci

Isolation
Boric Acid Broth
'Brilliant Green Bile Media
Crystal Violet
Lactose Broth
E C and Eijkman Broths
Formate Ricinoleate Broth
Fuchsin Lactose Broth
H D Broth
"Lactose Broth
*Lauryl Sulfate Broth
MacConkey Broth
*M-Coliform Broth
M-E M B and Endo Broths
M-Endo Agar L E S
M-F C Broth
Purple Lactose Agar

Cultivation

'Bismuth Sullite Agar


(Wilson and Blair)
Brilliant Green Agars
Buffered Glycerol
Saline Base
D C L S Agar*
Desoxycholate-Citrate
Agars
E E Broth
G N Broth
M-Bismuth Sulfite and
Brilliant Green Broths
Salmonella Shigella Agar
Sanders Booster Broth
Selenite Media
Specimen Preservative
Tetrathionate Media
Transport Media
XLDAgar
Sulfate Reducer
A P I Media
Eugonagar
Trypticase. Soy Media
Thioglycollate Medium-135C
'Anaerobic Agar
Azide Blood Agar
Blood Agar Base
Brain Heart Media
*B T B Lactose Agar
Columbia Agar
'Eugonagar
Eugonbroth
Mitis Salivarius Agar
M N Trypticase Soy Agar
Thioglycollate Media
Transport Medium
*Trypticase Soy Media

Identification
Phenol Red Media
Phenylalanine Media
Purple Media
Russell Double Sugar Agar
Saccharose Mannitol Agar
Sanders Agar + Taxo Discs
Semisolid Medium of Edwards
and Bruner
Semisolid Medium for Enterics
S I M Medium
'Simmons Citrate Agar
Sorbitol Iron Agar
'Thiogel Medium
Trypticase Agar Base
with taxo Discs
'Trypticase Lactose Iron Agar
' T S I Agar*
'Tryptophane Broth

CO

Maintenance

a
o

S
**
ft

o
o
a-

S i

a. I
f1
o

of.

>G

g f.
8. *
|

Blood Agar Base


Brain Heart Media
Eugonagar
Eugonbroth
Infusion Media
Micro Assay Culture Agar
Trypticase Soy Media

C T A Medium
Indole Nitrite Medium
Thiogel Medium
Ammonium Phosphate Agar
C T A Media
'Indole Nitrite Medium
*Thiogel Medium
Litmus and other Milks
Trypticase Soy Media
Urease Test Broth
Carbohydrate Taxo Discs

CT A Medium
' C T A Media
Thioglycollate Medlum-135C
with CaCO,
Trypticase Agar Base

(Continued}

TABLE 2.C.69 {Continued)


Organisms

Isolation

Cultivation

Identification

Dlplococcus
Streptococcus

Columbia C N A Agar
'Serum Tellurite Agar
'Streptosel Agar
'Thioglycollate Medium-135C
Trypticase Tellurite Agar
Veal Infusion Media

D Nase Te-.( Agar

Enterococci

Azide Dextrose Broth


B A G G Broth
Columbia C N A Agar
Enterococcus Presumptive
Broth
Ethyl Violet Azide Broth
K F Streptococcal Media
MacConkey Agar w/o
Crystal Violet
Mead Agar
'M-Enterococcus Media
M-Slanetz Enterococcus
Broth
Phenylethyl Alcohol
Agar
S F Broth
'Streptosel Agar
Thallous Acetate Agar

CT A Medium plus Sorbitol


Ethyl Violet Azide Broth
Infusion or Tryplicase
Soy Broth + 6.5% salt
K F Streptococcal Media
M-Enterococcus Media
S F Broth
Thiogel Medium
Trypticase Soy Agar
Blood Plates

Staphylococci

Lactobacillus
and Leuconostoc

'Eugonagar
Eugonbroth
M N Trypticase Soy Agar
'Thioqlycollate
Medium-135C
Transport Medium
'Trypticase Soy Agar with
Yeast Hemin Extract
G C Agar with IsoVitaleX
and Hemoglobin
AP T Media
'Eugonagar
' L B S Media
'Orange Serum Agar
Snyder Agar
Tomato Juice Agar

>{

ft

Is5
o
O
w

0-

Nutrient Agar
Nutrient Broth

Eugonagar
Eugonbroth
'Trypticase Soy Media

Baird-Parker Agar
Casein Hydrolysate Broth
Coagulase Mannitol Media
C T A Medium + Mannitol
D Nase Test Agar
Mannitol Salt Agar
Phenol Red Media
Staphylococcus Agar #110
T P E Y Agar
Carbohydrate Taxo Discs
Taxo Discs

^'

C T A Media

1
0
cc
O

13

*CT A Medium
'Trypticase Soy Agar

>perti

Hemophilus

Ammonium Phosphate
Agar
Baird-Parker Agar
Chapman Stone Agar
Cooked Meat Media
'Mannitol Salt Agar
Staphylococcus
Agar #110
Tellurite Glycine Agar
T 'EYAgar
Vogel and Johnson Agar

Maintenance

a
O
\V

3
A PTAgar
A P T Broth
Eugonagar
L Agar
Micro Assay Culture Agar
Micro Inoculum Broth
Orange Serum Agar
Peptonized Milk Agar
Thioglycollate Medium-135C
Tomato Juice Agar

C T A Media
Indole Nitrite Medium
L Agar
Litmus Milk
Purple Milk
Skim Milk
Thiogel Medium
Ulrich Milk
Carbohydrate Taxo Discs

Eugonagar
*L Agar
'Thioglycollate Medium-135C
with CaCOi

^-

ef

(Continued)

Organisms
Leptospira

Usteria

Mycobacterlum

(Continued)
Isolation
Fletcher Medium Base or
Stuart Broth Base with
Leptospira Enrichment
'Biosate Agar
Eugonagar
'Serum Tellurite Agar
'Thioglycollate
Medium-135C
'Trypticase Soy Media

A T S Medium

B Y E Media

'Columbia Agar
'Mycoplasma Broth
'Mycoplasma Agar
"Mycoplasma Enrichment
Broth

Identification

Maintenance

Fletcher Medium Base or


Stuart Broth Base with
Leptospira Enrichment
Biosate Agar
Eugonagar
Eugonbroth
Thioglycollate Media
Trypticase Soy Media

C T A Media
Indole Nitrite Medium
Litmus and other Milks
Simmons Citrate Agar
Thlogel Medium
Trypticase Agar Base
T S 1 Agar
Urease Test Broth
Carbohydrate Taxo Discs
Indole Nitrite Medium
Litmus Milk
9ellers Agar
Simmons Citrate Agar
Thlogel Medium
Urea Agar
Taxo Carbohydrate and
N Taxo Discs

Desoxycholate Lactose
Agar
Levine E M B Agar
MacConkey Agar
Trypticase Soy Agar
Thioglycollate
Medium-135C

Blood Agar Base


Cary and Blair Transport
Medium
Chocolate (Eugonagar)
Agar
'Lowenstein-Jensen
Medium
*Middlebrook7H10Agar
Peizer T B Media
Petragnani Medium
Petroff Medium
Tarshis Agar
Mycoplasma

Cultivation

A T S Medium
Dubos Media
Lowenstein-Jensen Medium
Middlebrook7H10Agar
Nutrient Agar 1.5%
Petragnani Medium
Petroff Medium
Tarshis Agar
T B Broth Media
Thioglycollate Medium-135C

Dubos Media
'Lowenstein-Jensen Media
with Inhibitors
MacConkey Agar
Middlebrook7H10Agar
T B Broth Media
'Thioglycollate Medlum-135C
'Wayne Sulfatase Agar

B Y E Media
Columbia Agar
CT A Media
Mycoplasma Agar
'Taxo Mycoplasma Discs

CTA Media

A .

Trypticase Soy Agar

to

a
0

g
3*

Pro]

Mima

lure i

TABLE 2.C.69

CD

sod

o
s

Trypticase Agar Base


Trypticase Soy Agar
Vi

-'

s
O

' A T S Medium
'Dorset Medium
Lowenstein-Jensen Medium
Petroff Medium
Tarshis Agar

SL
O

S3

5"

Mycoplasma Media

(Continued)

TABLE 2.C.69 (Continued)


Organisms

Isolation

Identification

Maintenance

Nelsserla

Eugonagar
G C Agar with lacVltaleX Enrichment and Hemoglobin
Mueller Hinton Media
'Thayer-Martin
Selective Agar
"Thioglycollate
Medium-135C
Tryptlcase Soy Media

Eugonagar and Eugonbroth


Tryptlcase Soy Media

CT A Medium
Carbohydrate and N Taxo
Discs

' C T A Medium

Pasteurella

*Cary and Blair Transport


Medium
Cystine Heart Agar
Desoxycholate and
Desoxycholate-Citrate
Agars
Eugonagar
G C A Agar with Thiamine
Thioglycollate Medium-135C
Trypticase Soy Media

Eugonagar and Eugonbroth


Thioglycollate Medium-135C
Trypticase Soy Media

C T A Medium
Indole Nitrite Medium
Thlogel Medium
T S I Agar
Carbohydrate Taxo Discs

' C T A Medium

Pseudomonas

Eugonagar
Pseudosel Agar
Trypticase Soy Media

Eugonagar and Eugonbroth


Nutrient Media
Trypticase Soy Media

D Nase Test Agar


Flo Agar
O F MediumSabouraud Maltose Agar
Tech Agar
T S I Agar

Tryptlcase Agar Base


Tryptlcase Soy Agar

Thioglycollate Medium
w/o Dextrose
Trypticase Soy Media

C T A Medium

C T A Medium

Streptobacillus

Cultivation

Thioglycollate
Medium w/o Dextrose
Trypticase Soy Media

Treponema

'Spirolate Broth
Thioglycollate
Medium-135C

Spirolate Broth
Thioglycollate Medium-135C

C T A Media
Indole Nitrite Medium
Thiogel Medium

Vibrio
comma
fetus and bulbulus

*Cary and Blair Transport


Medium
Chocolate Agar
0 C L S Agar
Desoxycholate-Citrate
Agar* pH 8.4
Eugonagar
Eugonbroth
MacConkey Agar
Selenite-F Broth
TC B S Agar
"Thioglycollate Medium-135C
Trypticase Soy Media

Eugonagar
Eugonbroth
Thioglycollate Media
Trypticase Soy Media

C T A Medium
Indole Nitrite Medium
Litmus Milk
Thiogel Medium
Trypticase Lactose Iron Agar
T S I Agar

Viruses

I
o
en

*Thloglycollat9 Medium-135C

C T A Medium

1
I
5
to

See Tissue Culture Manual for Media and Cell Lines

(Continued)

CO
CO

ce

3
TABLE 2.C.69 {Continued)
Organism*

Isolation

Yeasts and Molds

BiGGY Agar
Brain Heart Infusion Agars
Dextrose Salt Agar
'Eugonagar
(Chocolate) Agar
'Inhibitory Mold Agar
Levine E M B Agar
Littman Media
Malt Media
M-Yeast Media
Mildew Test Agar
*M-Green Yeast and
Mold Broth
M N Trypticase Soy Agar
'Mycophil Media with Low pH
'Mycosel Agar
Orange Serum Agar
'Phytone Yeast Extract Agar
Potato Dextrose Agar
Sabouraud Media
'Serum Tellurite Agar
Sugar-Free Agar
'Thioglycollate Medium-135C
'Trypticase Soy Media
Trypticase Tellurite Agar
WL Nutrient Agar
Wort Media
'Hirsch Charcoal Agar with
Rice Powder and Locke
Solution
Thioglycollate Medium-135C
'Trichosel Broth

Protozoa
Entameba
Trichomonas

Cultivation
A A T C C Mineral Salts Agar
Antifungal Assay Agar
Corn Meal Agar with Dextrose
Czapek Dox Media
Dextrose Agar
Eugonagar
Eugonbroth
Malt Media
Mycophil Agar
Mycophil Broth
Neurospora Culture Agar
Sabouraud Media
Trypticase Soy Media
Wort Media

Identification

Maintenance

Chlamydospore Agar
Corn Meal Agars
CT A Media
Cystine Heart Agar
Levine E M B Agar
Liu-Newton Agar
Mycophil Agar
Mycophil Broth
Rice Extract Agar
'Trypticase Agar Media
Trypticase Soy Broth
Urea Agar
Yeast Carbon Base
Yeast Nitrogen Base
Carbohydrate Taxo Discs
Zein Agar

C T A Medium
Eugonagar
'Mycophil Agar
Sabouraud Agars
Trypticase Agar Base
'Trypticase Soy Agar

o
o
D
O
o

*o
o
CD

"8

S.

3.
a
O

S3

STS Medium

Source: BioQuest, Division of Becton, Dickinson & Company, Cockeysville, Maryland.

Dairy Cattle Breeds


TABLE 2.D.1
Origin and characteristics of dairy cattle breeds
Breed
Ayrshire

Place of
Origin
County of Ayr,
in southwestern
Scotland.

Color
Light to deep cherry
red, mahogany,
brown , or a
combination of
these colors, with
white, or white
alone. Black or
brindle are
objectionable.
Solid brown varying from very
light to dark.
White markings
are objectionable.

Brown
Swiss

The Alps of
Switzerland.

Guernsey

Isle of
Guernsey.

Fawn with white


markings clearly
defined; preferably a clear (buff)
muzzle.

HolsteinFriesian

Netherlands and
Northern
Germany.

Black and white


markings, clearly
defined.

Jersey

Island of
Jersey.

Jerseys vary greatly


in color, but the
characteristic
color is some
shade of fawn,
with or without
white markings.

Distinctive Head
Characteristics
Horns are widespread and tend
to curve upward
and outward.
However, there is
a polled strain.

Other Distinguishing
Characteristics
The udders are espe
cially symmetrical
and well attached to
the body. The breed
is noted for its style
and animation, good
feet and legs, and
grazing ability.

Disqualifications

The nose and tongue Strong and rugged, with


some tendency toward
black, and there is
the heavy muscling
a characteristic
characteristic of the
light-colored band
beef breeds. Calm
around the muzzle.
Medium length horns. and unexcitable.
Good length of head; The milk is especially
yellow in color;
horns incline
forward, are refined golden yellow skin
pigmentation; the un
and medium in
haired portions of the
length, and taper
body are light or
toward the tips.
pinkish in color
(whereas in the Jersey
they are near black);
calves are relatively
small at birth.
Clean-cut, broad
Large angular animal;
Colors which bar
muzzle, open
females should weigh
registry: all
nostrils, strong jaw,
1,500 lbs. (mature);
black or all
broad and modermales in breeding
white, black in
ately dished forecondition 2,200 lbs.
switch, black
head, straight
belly, black
bridged nose.
circling leg
and touch
ing hoof, black
from hoof to
knee or hock,
black and
white inter
mixed to give
color other
than distinct
black and
white.
Forehead, broad and Jerseys are especially
Total blindness,
moderately dished
known for their
permanent
with large, bright
well-shaped udders
lameness that
eyes. Clean-cut
and strong udder
interferes with
and proportionate
attachments. They
normal func
to body.
tion, blind
are also very angular
quarter, free
and refined.
martin heifers,
and animals
showing signs
of being oper
ated upon or
tampered with.

Source: Ensminger, M. E. (1969). Animal Science. Interstate Printers & Publishers, Danville, Illinois.

975

976

Food Composition, Properties, and General Data

Dairy Products, Composition I


TABLE 2.D.2
Composition of milk and milk products
Material

Whole Milk
Evaporated Milk
Condensed (sweetened)
Dry Whole Milk
Malted Milk
Butter
Cream
Dry Cream
Ice Cream and Ice Cream Mix
Dry Ice Cream
Frozen Desserts
Cheese (fat min., all types)
Cheese (partially defatted)
Cheese (cottage, etc.)
Nonfat Dry Milk Solids
Dry Buttermilk Solids
Dry Whey Solids
Separated Condensed (sweetened)
Separated Condensed (plain)
Condensed Buttermilk
Cultured Buttermilk and Chocolate Drinks
Casein (commercial)
Dry Buttermilk
Dry Skim Milk
Dry Whey
Semi-Solid Buttermilk
Liquid Whey
Liquid Separated Milk
Lactose
Condensed Skim Milk (feed)
Partially defatted Dry Milk Solids

Protein
%

Mineral
%

Lactose
%

Fat
%

3.3
7.0
7.5

0.7
1.5
1.5
6.0
1.6
0.2
0.6
2.9
0.9
2.3
0.2
3.4
5.4
1.7

4.5
9.9

3.75

26.5
7.3
0.6
2.9

13.4
3.8

10.5
1.0

24.5
39.0
19.2
36.9
34.0
13.0
8.8
7.3

10.6
3.5

88.5
32.0
35.0
13.0
10.6
0.8
3.3
0.0

11.0
31.2

8.15
8.0
8.0
2.0
1.6
3.3
0.7
3.8

10.0
8.2
9.5
3.3
0.6
0.8
0.0
2.6
7.0

10.5
38.5
9.9
0.4
4.0

18.0
5.3

15.0
1.3
1.8
2.8
4.3

50.75
48.0
73.0
12.7
10.8
13.0

7.9
8.5

26.75
8.25
80.5
20.0
65.0
12.0
27.0
1.5

32.0
15.0
0.8

0.88

46.0
51.0
71.0
13.0

5.8
1.0
0.5
0.3
2.0
2.0
0.2
5.0
0.8
0.5
2.0

4.5
4.8

0.05
0.06

99.5
13.5
45.3

0.0
0.2

4.6
0.0

13.8

Source: Cook, H. L., and Day, G. H. (1967). The Dry Milk Industry. American Dry Milk
Institute, Chicago.

TABLE 2.D.3
Nutritive values of the edible part of dairy products
UTOIENTS IN INOICATEO QUANTITY

SJIU-

riled
H..UII

IC)

Unulyral l t d
Lino
OlfiC
leu

(HI

ID

Carbohydrate

Cdlciun 1

Phuv
phoru

(1)

IK)

(L)

DAIRY PRODUCTS (CHEESE. CREAM. IMITATION


CREAM. MILK; RELATED PRODUCTS)

Butter. See Fats, oils;


related products, items
103-108.
Cheese:
Natural:
Blue
Camembert (3 wedges per 4-oz
container).
Cheddar:
3
Cut pieces
4
5
ShreddeJ
Cottage (curd not pressed
down):
Creamed (cottage cheese,
4% fat):
6
Larqe curd
7
Small curd
8
Low fat (2%)
9
Low fat ( U )
10
Uncreamsd (cottage cheese
dry cjrd, less than 1/2*
fat).
Cream
11
Mozzarella, made with
12
Whole milk
13
Part skim milk
Parmesan, grated:
14
Cup, not pressed down

15
Tablespoon
Ounce

16
Provolone
17
Ricotta, rude with
18
Whole milk
19
Part skim milk
20
Romano
21
Swiss
Pasteurized process cheese:
22
American
23
Swiss
1
2

24
25
26
27

28
29

Pasteurized process cheese


food, American.
Pasteurized process cheese
spread, A-nerican.
Cream, sweet:
Half-and-half (cream and m i l k ) -

Light, coff2e, or table

1 oz
1 wedge

28
38

100
115

5.3
5.8

1.9
2.2

115
70
455

6.1
3.7
24.2

2.1
1.3
8.5

1 oz
1 cu in
1 cup

28
17.2
113

1 cup
1 cup
1 cup
1 cup
1 cup

225
210
226
226
145

79
79
79
82
80

235
220
205
165
125

0.2
1
2 Trace

150
147

110
132

0.1
.1

10
9
4
2
1

6.4
6.0
2.8
1.5
.4

2.4
.2
2.2
.2
1.0"
.1
.5
.1
.1 Trace

6
6
8
6
3

135
126
155
138
46

297
277
340
302
151

0.01 0.11
.01 .19

0.3
.2

8.

28
17
111

300
180
1.200

.01
Trace
.03

.11
.06
.42

Trace
Trace
.1

.3
.3
.4
.3
.3

190
177
217
193
47

370
340
160
80
40

.05
.04
.05
.05
.04

.37
.34
.42
.37
.21

.3
.3
.3
.3
.2

Trace
Trace
Trace
Trace
0

.2 Trace 204
.1 Trace 124
1 815
.7

28
26
31
28
25

200
350

1 oz

28

54

100

10

6.2

2.4

.2

23

30

.3

34

400

Trace

.06

Trace

1 oz
1 oz

28
28

48
49

90
80

6
8

7
5

4.4
3.1

1.7
1.2

.2
.1

1
1

163
207

117
149

.1
.1

21
27

260
180

Trace
.01

.08
.10

Trace
Trace

0
0

100
5
28
28

18
18
18
41

455
25
130
100

42
2
12
7

30
2
9
8

19.1
1.0
5.4
4.8

7.7
.4
2.2
1.7

.3
Trace
.1
.1

4
Trace
1
1

1,376
69
390
214

807
1.0
40 Trace
.3
229
141
.1

107
5
30
39

700
40
200
230

.05
Trace
.01
.01

.39
.02
.11
.09

.3
Trace
.1
Trace

0
0
0
0

246
246
28
28

72
74
31
37

428
340
110
105

28
28
9
8

32
19
8
8

20.4
12.1

7.1
4.7

.7
.5
.2

389
.9
449
1.1
215
171 Trace

31

1,210
1,060
160
240

.03
.05

1.7

509
669
302
272

257
308

5.0

7
13
1
1

.01

.48
.46
.11
.10

.3
.2
Trace
Trace

0
0
0
0

1 oz
1 oz

28
28

1 oz

28

39
42
43

105
95
95

6
7
6

9
7
7

5.6
4.5
4.4

2.1
1.7
1.7

.2
.1
.T

Trace
1
2

174
219
163

211
216
130

.1
.2
.2

46
61
79

340
230
260

.01
Trace
.01

.10
.08
.13

Trace
Trace
Trace

0
0
0

1 oz

28

1!19

202

.12

Trace

254
16
231
14

230
.2
14 Trace
192
.1
12 Trace

.36
.02
.36
.02

.2
Trace
.1
Trace

1 cup
1 tbsp
1 oz
1 oz

1 cup
1 cup
1 oz
1 oz

1 cup
1 tbsp

1 cup
1 tbsp

242
15

240
15

81
81
74
74

315
20
470
30

7
Trace
6
Trace

28
2
46
3

17.3
1.1
28.8
1.8

7.0
.4
11.7
.7

.6
Trace
1.0
.1

10
1
9
1

314
19
292
18

260
20
1 .730
110

.08
.01
.08
Trace

2
Trace
2
Trace

(Continued)

9
8

2.
89
O

CD

TABLE 2.D.3 (Continued)


(M

30
31
32
33
34
35
36
37

42
43
44

(G)

0.1
Trace
.1
Trace
Trace
Trace
.1
Trace

231
15
179
11
88
4
331
17

2.690
2.690
170
3,500
220
550
30
1.820
90

.1
157
10 Trace
397
.1
8 Trace

467
29
763
16

220
'10
'190
'Trace

0
0
0
0

1.0
.2
.1 Trace
.6
.1

.1
17
5
6
1 Trace Trace Trace
13 72
69 Trace

14
1
121

650
'30
'290

0
0

Trace Trace
.4
Trace Trace
1.4
1
16 13.2
.2
.1 Trace
Trace
1 .8
4.4
1.1
8
39 31.2

4
3 Trace
1
4
13 Trace
11
1 Trace
1 Trace
.1
11 266 205

6
13
1
380

'10
'330
'20
'20

239
15
238
15
60
3
230
12

64
64
58
58
61
61
71
71

700
45
820
80
155
10
495
25

5
Trace
5
Trace
2
Trace
7
Trace

74 46.2
5 2.9
8 54.8
6 3.5
13 8.3
1
.4
48 30.0
3 1.6

245
15
94
2

77
77
2
2

335
20
515
10

2
Trace
5
Trace

24 22.8
1 1.4
33 30.6
1
.7

75
4
80

240
15
150

1
Trace
3

19 16.3
1
.9
10 8.5

4
70
4

235

10
185
10
415

12

75

20

(HI

1.6

Trace

18.3
1.5
7
1.1
.1 Trace
2.0
22.2
7
1.4
.1 Trace
7
3.4
.3
.2 Trace Trace
12.1
1.1
10
.6
.1
1

.3 Trace
Trace
0
.9 Trace
Trace
0

166
10
154
10
61
3
268
14

28 23
2
1
52 21
1 Trace

.2

146
9
149
9
54
3
195
10

0.06 0.30
Trace
.02
.05
.26
Trace
.02
.04
.02
Trace Trace
.08
.34
Trace
.02

0
0
'.16
'Trace

0.1
Trace Trace
.1
1
Trace Trace
Trace
0
Trace
0
.2
2
Trace Trace

0
0
0
0

.02

.09

0
0
Trace

Trace
0
0
.09

Trace
0
0
.38

Trace
0
0
.2

Trace
0
0
2

.02

Trace

Trace

10 Trace

Milk:

Fluid:

Whole (3.33! fat)


50
Lowfat (2%):

51
No milk solids added
Milk solids added:

52
Label claim less than
10 g of protein per

cup.

1 cup

244

88

150

5.1

2.1

.2

11

291

228

370

'310

.09

.40

.2

1 cup

244

89

120

2.9

1.2

.1

12

297 232

377

500

.10

.40

.2

1 cup

245

89

125

2.9

1.2

.1

12

313 245

397

500

.10

.42

.2

53

1 cup

246

88

135

10

3.0

1.2

.1

14

352 276

54
55
56

1 cup
1 cup
1 cup

244

90

100

1.6

.7

.1

12

300

235

.1

381

500

.10

.41

.2

245

90

105

1.5

.6

.1

12

313

245

.1

397

500

.10

.42

.2

246

89

120

10

1.8

.7

.1

14

349

273

.1

444

500

.11

.47

.2

.3
8 Trace
Trace
12 302 247

85
91
1 cup
245
'Vitamin A value is largely from beta-carotene used for coloring. Riboflavin value for items 40-41 apply to product with added riboflavin.

'Applies to product without added vitamin A. With added vitamin A, value is 500 International Units C . U . ) .

57

(Continued)

1.

Ice milk. See Milk desserts,

frozen (items 81-83).

Label claim 10 or more


grams of protein per

cup (protein fortified).

Lowfat (1%):

No milk solids added


Milk solids added:

Label claim less than


10 g of protein per

cup

Label claim 10 or more


grains of protein per

cup (protein forti

fied).

Nonfat (skim):

No milk solids added

|I

A
09

, and

49

(F]

ion

45
46
47
48

(E)

Pro

38
39
40
41

(Bl
Whipping, unwhipped (volume
about double when whipped):
Light
1 cup
1 tbsp
1 cup
Heavy
1 tbsp
Whipped topping, (pressurized)- 1 cup
1 tbsp
1 cup
Cream, sour
1 tbsp
Cream products. Imitation (made
with vegetable fat):
Sweet:
Creamers:

Liquid (frozen)
1 cup
1 tbsp
Powdered
1 cup
1 tsp
Whipped topping:

Frozen
1 cup
1 tbsp
Powdered, made with whole
1 cup
milk.

1 tbsp
Pressurized
1 cup1 tbsp
Sour dressing (Imitation sour
1 cup
cream) made with nonfat dry

milk.

1 tbsp
Ice cream. See Milk desserts,

frozen (items 75-80).

TABLE 2.D.3 (Continued)


NUTRIENT! IN INDICATE!) QUANTITY

(edible p i n unleH footno

Cirbohydrjle

Calciumi

Phot'
phoru

(1)

(K)

(L)

DAIRY PRODUCTS (CHEESE. CREAM. IMITATION


CREAM. MILK; RELATED PRODUCTS)-Con.

Milk-Continued
Fluid-Continued
Nonfat (skim)-Continued ,
Milk solids added:
Label claim less than
10 g of protein per
cup.
Label claim 10 or more
grams of protein per
cup (protein f o r t i fied).
Buttermilk
Canned:
Evaporated, unsweetened:
Whole milk
Skim milk

Sweetened, condensed
Dried:
Buttermilk
Nonfat instant:
Envelope,
net wt., 3.2 oz5Cup7
Hi Ik beverages:
Chocolate milk (commercial):
Regular
Lowfat (21)
Lowfat (IX)
Eggnog (commercial)
Halted milk, home-prepared with
1 cup of whole milk and 2
to 3 heaping tsp of malted
milk powder (about 3/4 oz):
Chocolate
Natural

1 cup--

a,

1 cup

1 cup

1 cup
1 cup
1 cup-

245

90

90

0.4

0-1 Trace

12

316

255

0.1

418

500

246

89

100

10

.1

.1 Trace

14

352

275

.1

446

500

.11

245

90

100

1.3

.5 Trace

12

285

219

.1

371

>80

.08

340
200
980

11.6
.3
16.8

5.3 0.4
.1 Trace
.7
6.7

25
29
166

657
738
868

510
497
775

.5 764
'610
.7 845
"1,000
.6 1.136 '1,000

252
255
306

4.3

1 cup
325
245

1 envelope
1 cup
1 cup
1 cup
1 cup
1 cup

1 cup of milk plus 3/4 oz


of powder.
1 cup of milk plus 3/4 oz
of powder.

Shakes, thick:'
Chocolate, container, net wt., 1 container
10.6 oz.
Vanilla, container, net wt., 1 container
11 oz.
Hi Ik desserts, frozen:
Ice cream:
Regular (about 11% fat):
Hardened
1/2 gal
1 cup
3-fl oz container
Soft serve (frozen custard) 1 cup
Rich (about 16J fat),
" 1/2 gal
hardened.
1 cup
Ice milk:
Hardened (about 4.3J f a t ) - 1/2 gal
1 cup

250
250
250
254

82
84
85
74

210
180
160
340

32
1
24 Trace

1.7
.1 Trace
.1 Trace

5.3
8
5 3.1
3 1.5
19 11.3

59 1.421 1,119

.4 1,910

47 1.120
35 837

896
670

.3 1.552 '2.160
.2 1.160 '1,610

280
284
287
330

251
254
257
278

.6
.6
.6
.5

1.3
.7
5.0

417
422
426
420

0.10 0.43
.48

.38

.12 .80
.11
.79
.28 1.27

.38
.28

300
500
500
890

.09
.10
.10
.09

0.2

.2

.1
.5
.4
.6

5
3
8

.3
.3
.2
.3

2
2
2
4

265

81

235

5.5

29

304

265

.5

500

330

.14

.43

.7

265

81

235

11

10

6.0

27

347

307

.3

529

380

.20

.54

1.3

300

72

355

5.0

2.0

.2

63

396

378

.9

672

260

.14

.67

.4

313

74

350

12

5.9

2.4

.2

56

457

361

.3

572

360

.09

.61

.5

61
61
61
60
59

2,155
270
100
375
2,805

38
5
2
7
33

115
14
5
23
190

71.3
8.9
3.4
13.5
118.3

28.8
3.6
1.4
5.9
47.8

2 .6
.3
.1
.6
4 .3

4,340
540
200
790
7,200

.42
.05
.02
.08
.36

2.63
.33
.12
.45
2.27

1.1
.1
.1
.2
.9

6
1
Trace
1
5

148

59

350

24

14.7

6.0

.5

221

900

.04

.28

.1

1.048
131

69
69

1,470
185

41
5

45
6

28.1
3.5

11.3
1.4

1.0
.1

1.5 2,117
.1 265

1,710
210

.61
.08

2.78
.35

.9
.1

6
1

1,064
133
50
173
1,188

254 1.406 1,075 1.0 2,052


176 134
.1 257
32
96
66
51 Trace
12
236 199
.4 338
38
.8 1,771
256 1,213 927
32

151

115

232 1.409 1,035


29
176 129

.1

o
3

1.59
1.19
.41
.42
.40
.48

8"

(Continued)

1
a.

t
B

2.
Co
O

3.3 (Continued)

CO
QO
O
(B)

83
84
85

Soft serve (about 2.6X fat)


Sherbet (about 2% fat)

Milk desserts, other:


Custard, baked
Puddings:
From home recipe:
Starch base:
87
Chocolate
88
Vanilla (blancmange)
89
Tapioca cream
From mix (chocolate) and

86

1 cup
1/2 gal
1 cup

175
1,542
193

70
225
66 2,160
66
270

8
17
2

5
31
4

2.9
19.0
2.4

1.2
7
1.0

0.1
1

38
469
59

15

6.8

5.4

.7

29

297 310

1.1

12 7.6
lo' 6.2
8
4.1

3.3
2.5
2.5

ft
.3
.2
.5

67
41
28

2.6
2.2

.2
.3

59
63

1 cup

265

77

305

14

1 cup
1 cup
1 cup

260
255
165

66
76
72

385
285
220

8
9
8

1 cup
1 cup

260
260

70
69

320
325

9
8

180
1,480
190

0.12
26
03

0.54
.71
.09

0.2
1.0
.1

31

387

930

.11

.50

.3

'
M
V
W

250 255
1.3
298 232 Trace
173 180
.7

445
352
223

390
410
480

.05
.08
.07

.36
.41
.30

.3
.3
.2

1
2
2

J^i
R
A
aJL.

265 247
374 237

354
335

340
340

.05
.08

.3
.3

2
2

274
827
103

0.3
412
2.5 1,585
3
198

202
594
74

milk:

90
91

92
93
94
95

Regular (cooked)
Instant
Yogurt:
With added milk solids:
Made with lowfat milk:
Fruit-flavored'
Plain
Made with nonfat milk
Without added milk solids:
Made with whole milk

0
7

.3
3.6

1 container, net wt., 8 oz


1 container, net wt., 8 oz
1 container, net wt., 8 oz

227
227
227

75
85
85

230
145
125

10
12
13

3
4
Trace

1.8
2.3
.3

1 container, net wt., 8 oz

227

88

140

4.8

.6
.1
.8
.1
.1 Trace

.8
1.3

42
16
17

343 269
415 326
452 355

.2
.2
.2

439
531
579

11

274 215

.1

351

.39
.39

*f

120
"150
"^O

.08
.10
.11

.40
.49
.53

.2
.3
.3

1
2
2

/^
V. J
Q
X
S
.g

280

.07

.32

.2

10

TC
1.7

.1

M *

>

S .

h H

J E

&

EGGS
96
97
98

75
88
49

80
15
65

6
3
3

6
Trace
6

1.7
0
1.7

2.0
0
2.1

46
50
50
64

72
75
74
76

85
80
80
95

5
6
6
6

6
6
6
7

2.4
1.7
1.7
2.8

2.2
2.0
2.0
2.3

.6
1
0
Trace
.6 Trace

28
4
26

90
4
86

1.0
Trace
.9

65
45
15

260
0
310

.04
Trace
.04

1
1
1
1

26
28
28
47

80
90
90
97

.9
1.0
1.0
.9

58
65
65
85

290
260
260
310

.03
.04
.04
.04

.6
.6
.6
.6

.15 Trace
.09 Trace
.07 Trace

0
0
0

.13
.14
.13
.16

0
0
0
0

Trace
Trace
Trace
Trace

<J2. 5 "

^ ^
A

HH

hH

ont

Butter:

Regular (1 brick or 4 sticks

per lb):

103
Stick (1/2 cup)
104
Tablespoon (about 1/8
stick).

105
Pat (1 in square, 1/3 in
high; 90 per lb).

Whipped (6 sticks or two 8-oz

50
33
17

.01
Trace

.04 Trace
Trace Trace

Trace

Trace Trace

.1
.03 Trace
17
20 " 2 ,310
Trace
61 38.2
540
1
15.4
1.4 Trace
18
76
16
Stick (1/2 cup)
1 stick
2
i '290
Trace Trace Trace
4.7
2
2 Trace
65 Trace
8
1.9
.2 Trace
16
9
Tablespoon (about 1/8
1 tbsp
stick).

i
1 Trace
1
'120
Trace Trace
0
1.9
25 Trace
3
.1 Trace
1
4
16
.8
108
Pat (1 1/4 in square, 1/3
1 pat
in high; 120 per lb).

'Applies to product without vitamin A added.


.

"Applies to product with added vita.nin A. Without added vitamin A, value is 20 International Units (I.J.).

'Yields 1 nt of fluid milk when reconstituted according to package directions.

^Applies
to product with added vitamin A.

Weiaht applies to product with label claim of 1 1/3 cups equal 3.2 oz.
. . . . .

Applies to products made from thick shake mixes and that do not contain added Ice cream. Products made from milk shake mixes are higher in fat and usually contain added ice cream.

'Content of fat, vitamin A, and carbohydrate varies. Consult the label when precise values are needed for special diets.

"Applies to product made with milk containing no added vitamin A.

"Based on year-round average.

1 stick
1 tbsp

113
14

16
16

815
1
100 Trace

92
12

57.3
7.2

23.1
2.9

2.1 Trace
.3 Trace

27
3

26
3

1 pat

16

35 Trace

2.5

1.0

.1 Trace

.2
Trace
Trace

106
107

Source: Consumer and Food Economics Institute (1977). Nutritive value of foods. USDA Home and Garden Bull. 72.

29 "3 .470
'430
4
1
1
'150

IM

3
ral

99
100
101
102

Eggs, large (24 oz per dozen):


Raw:
Whole, without shell
1 egg
White
1 white
Yolk
1 yolk
Cooked:
Fried in b u t t e r
1 eggHard-cooked, shell removed1 egg
Poaahed
1 egg
Scrambled (milk added) in
1 egg
butter. Also omelet.
FATS. OILS; RELATED PRODUCTS

S3

TABLE 2.D.4
FRESH WHOLE MILK
Whole milk __
Homogenized
Cream-line
Vitamin D
Fortified multiplevitamin and/or
mineral
Concentrated
Skim milk
Skim or nonfat
milk
Fortified skim
Lowfat
2 percent
Flavored milk
Chocolate milk
Chocolate-flavored
milk
Chocolate drink
(chocolate lowfat
milk)
Chocolate-flavored
drink
Other _

CULTURED MILK
Buttermilk
Yogurt
CANNED MILK
Evaporated milk
Whole
Skim

Grade A pasturized milk sold for home use.


At least 3.25 percent milkfat and 8.25 percent nonfat milk solids in most States.
Fat uniformly distributed through milk.
Layer of cream at top of container.
Vitamin D increased to at least 400 U.S.P. or International Units per quart.
Added vitamin A, vitamin D, riboflavin, thiamin,
niacin, and/or iron, iodine.
Fresh milk with two-thirds water removed.
Processed to remove most of the fat.
Not more than 0.5 percent milkfat and at least
8.25 percent nonfat milk solids in most States.
Added vitamin A and vitamin D, less than 0.5 percent milkfat, and at least 10 percent nonfat
milk solids.
Between 0.5 and 2 percent milkfat.
2 percent milkfat andusually10 percent nonfat milk solids.
Flavoring and stabilizer added.
Made from whole milk with chocolate and sweetener.
Made from whole milk with cocoa and sweetener.
Made from skim or lowfat milk with chocolate and
sweetener. Nonfat milk solids may be added.
Made from skim or lowfat milk with cocoa and
sweetener. Nonfat milk solids may be added.
Flavored milk: Strawberry, coffee, maple, or other
flavoring combined with whole milk. Flavored
drink or flavored lowfat milk: Flavoring com
bined with skim or lowfat milk.
Made by addine bacterial culture to milk.
Thick, smooth liquid. Usually made from skim milk;
at least 8.25 percent nonfat milk solids.
Semisolid. Made from whole or skim milk. Fruit or
other flavorings may be added.
Concentrated by removing water from milk.
Vitamin D added. Sterilized.
At least 7.9 percent milkfat and 25.9 percent total
milk solids.
Low milkfatoften 0.2 or 0.3 percent. At least 18
percent total milk solids. Vitamin A may be
added.

Sweetened condensed
milk
DRY MILK
Nonfat dry milk

Whole dry milk


HALF-AND-HALF
Half-and-half
Sour half-and-half
CREAM
Table cream (coffee or
light cream)
Sour cream

Sugar added to help preserve milk. At least 8.5 percent milkfat and 28 perr*>nt. total m'lk solids.
Not more than 5 percent of moisture.
Made from fluid skim milk. Usually "instantized."
Not more than 1.25 percent milkfat in extra
grade dry product. May have vitamins A and D
added.
Made from fluid whole milk. At least 26 percent
milkfat in the dry product.
Mixture of milk and cream. Pasteurized, Grade A.
At least 10.5 percent milkfat; generally homogenized.
.
Made by adding bacterial culture to fresh half-andhalf; 0.2 percent acidity. Fluid or semifluid.
Pasteurized, Grade A.

Light whipping cream..


Heavy whipping cream.
Pressurized whipped
cream
FROZEN DESSERTS
Ice cream
Frozen custard (French
or New York ice
cream)
Ice milk
Fruit sherbet

At least 18 percent milkfat; generally homogenized.


Made by adding bacterial culture to fresh table
cream; 0.2 percent acidity. Fluid or semifluid.
At least 30 percent milkfat.
At least 36 percent milkfat.
Liquid containing fresh table or whipping cream,
sugar, stabilizer, emulsifier in aerosol can.
Hard or soft frozen, pasturized during processing.
Made from cream, milk, sugar, stabilizers. At least
10 percent milkfat and 20 percent total milk
solids.
Made from the usual ingredients for ice cream, plus
egg yolks. At least 10 percent milkfat ana 20
percent total milk solids.
Made from milk, stabilizers, sweeteners. Between 2
and 7 percent milkfat and at least 11 percent
total milk solids.
Made from milk, fruit or fruit juice, stabilizers,
sweeteners. From 1 to 2 percent milkfat, and
between 2 and 5 percent total milk solids.

5?

o
en

3to

I
3ased on recommendations in "Grade 'A' Pasteurized Milk Ordinance." Public
Health Service Publication 229 (1967 revision). "Federal and State Standards for
the Composition of Milk Products," Agriculture Handbook No. 51 (Jan. 1968), and
Federal standards of identity as published in the Federal Register. A few States
have set slightly lower minimums than those listed for milkfat and nonfat milk

n
S
SL
O
as

Source: Anonymous (1974). Milk in family meals. USDA Home and Garden Bull. 127.
CO

0
00

to

?
TABLE 2.D.5
Probable defectives in processed food lots (Probabilities for use when the sample size n is less than 10% of the lot size N )

0
1

0
1

i.

13

21

3
4
0
1
2
3
4
5
6
7
0
1
2
3
4
3
6
7
8
9
A

10

12

14

16

18

20

Probability of being right if, based on a sample of n which contains c defectives, one assumes there is X% or less defective
m the lot
6
41
22
25
3
9
12
14
17
20
27
32
36
45
49
9
7
2
2
*
*
*
1
1
1
3
4
5
9
10
(ft
*
1
1
6
17
11
22
26
31
35
39
43
47
54
70
74
60
65
9
25
1
1
2
3
5
6
8
10
11
16
20
30
34
6
1
1
1
2
3
4
8
10
1
1
29
9
9
12
1
9

23
39
9

19
2

35
7
1
*

33
6
1
9

47
13
2

41
9
1

58
20
5
1

49
14
2
*

66
28
8
2

55
18
4
1
9

73
36
13
3
1

61
23
6
1
9

78
44
18
6
1
9

66
28
8
29

83
51
23
8
2
1
9

71
33
11
29

86
58
29
11
4
1
9

75
38
13
3
1
9
89
64
35
15
5
1
9

81
47
20
6
1
9
93
74
47
24
10
3
1

86
56
27
10
3
1

90
64
35
14
4
1

92
71
42
19
7

95
77
50
25
10
3
1

96
81
58
34
16
6
2
1

97
87
68
44

98
91
76
54
32
16
7
2
1

99
94
82
63
41
23
11
4
1

24
11
4
1
9

(Continued)

siti

GO

Lot

1
CD

i
&
d
8.

TABLE 2.D.5 (Continued)

10

12

14

16

18

20

0
1
2
3
4
5
6
7
8
9
10

11

12
0
1
2
3
4
5
6
7
8
9
10

11

12

13

14
0
1
2
3
4
5
6
7

25
3

44
11
2

59
22
6
1

69
32
11
3
1

77
43
15
5
1

83
53
25
9
3
1

88
61
33
14
5
1

91
69
41
20
8
3
1

94
75
49
26
11
4
1

95
80
57
33
16
6
2
1
*

98
88
69
47
26
13
5
2
1

99
93
79
59
38
21
10
4
1

99
96
86
70
50
32
17
8
3
1

100
98
91
79
62
43
26
14
6
3
1

100
99

95

86

72

54

36

21

11
5
2
1

97
87
68
45
25
12
5
2
1
*

98
90
75
54
33
17
8
3
1

99
95
85
68
49
30
16
8
3
1
*

100
98
92
80
63
44
28
15
8
3
1

100
99
96
88
75
58
41
26
14
7
3
1

100
100
98
93
84
70
54
37
23
13
7
3
1
*

99
94
82
64
44
26
14
6

99
96
87
72
53
35
20
10

100
98
94
84
70
52
35
21

100
99
97
92
82
68
52
36

100

100
99
96
90
80
67
51

100
100
98
95
89
78
65

32
5
1

54
18
4
1

69
32
10
3
1

79
45
19
6
2

86
57
30
12
4
1

90
67
40
19
8
2
1
*

94
76
50
27
12
5
1
c

96
82
60
36
18
8
3
1
c

38
8
1

62
25
7
2

77
42
17
6
1

86
58
30
12
4
1

91
70
43
22
9
3
1

95
79
56
33
16
6
2
1

97
86
66
44
24
12
5
2

98
91
75
54
34
18
9
4

GO

100

99

96

90
80
66

50

34

22

12
6
3
1

o
GO

S3

100

100

99

98

94

87

77

fWhen the sample size is more than 10% of the lot size, the probabilities in this table will be changed. The extent of change depends on the
value of n/N.

SO

Source: Thatcher, F. S., and Clark, D. S. (1968). Microorganisms in Foods. University of Toronto Press, Toronto, Canada.

CO
CO

984

Food Composition, Properties, and General Data

Defrosting Time
TABLE 2.D.6
Timetable for defrosting frozen meat
Meat

In Refrigerator (36-40F)

Large roast
Small roast
1-in. steak

4-7 hr per lb
3-5 hr per lb
12-14 hr

NOTE: Refreezing meat is not a recommended prac


tice because of possible variation in the history and treat
ment of meat before freezing, during freezing and/or
during defrosting prior to refreezing. When refreezing
may seem necessary to prevent spoilage, some loss in
juiciness can be expected.
Source: Lessons on Meat. (1974). National Live Stock
and Meat Board, Chicago.

Detergent Properties
TABLE 2.D.7
Properties of various detergent materials

O u>

P"

I9IH

3Md S

Idd

ER IF

t
h

i
j;R
r
IDS P *ESEN

GOOD

POOR

GOOD

W E T T I N G OR
PENETRATING AVG.
ACTION
1

V/////A

w^
o 0

DS PR
LN.

TRISOD. ORTHOPHOSPHATE
TSP-NO3P0 4 l0H2O

POOR

HER 1
HES1

V//////X

HIGH

LOW

AVG.

Ill

I
_

SODIUM ORTHOSILJCATE
2No 0 S i O 2 ( 5 5)H 2 O

RINSING

EMULSIFYING
POWER

.15% Soln.

AVG.

PPT

PPT

'A

SODIUM SESOOISIUCATE " " " "


(I.5-L6)N<U>
r (l)SiCy
i

PYRO-TSPP-No 4 P 2 O 7

BOVE

OUADRAFOS- N o 6 P 4 O | 3
l2PIO3t
SOD. HEXAMETAPHOSPHATE
CALG0N-(NaP0 3 ) 6

HIGH

LOW

GOOD

AVG.

POOR

PPT

(5 5) Hfi

SOD. TRIPOLYPHOSPHATE

DEFLOCCU
LAT1NG OR
DISPERSING
POWER

l5%Soln-75C

WATER CON
OITIONING
PROPERTIES
FOR CALCIUM

GOOD

AVG.

POOR

HIGH

SODA ASH
No 2 C O ,
SODIUM METASILICATE
N o 2 S I 0 3 5H 2 O

WATER CON
DITIONING
PROPERTIES
FOR MAG
NESIUM

LOW

CAUSTIC SODA (LYE)


NoOH

AVG.

HIGH

LOW

AVG.

DISSOLVING
OR NEUT
RALIZING
POWER

CORROSIVE
NESS

DETERGENT

MATERIALS

DEGREE

No

SULFONIC ACD GROUPS


ALKYL ARYL SULFONATES
NACCONAL.SANTOMERSE. ETC.

wm
~

mmm

DUPONOLS, ORE FT, ETC.

Source: Kramer, A., and Twigg, B. A. (editors) (1973). Sanitation, national canners association. In Quality
Control For The Food Industry, Vol. 2, 3rd Edition. AVI Publishing Co., Westport, Connecticut.

Food Composition, Properties, and General Data

Detergents
TABLE 2.D.8
P r o p e r t i e s of d e t e r g e n t s
Strong
AJ kalis

Mild
Alkalis

Sequestering
Wetting
Emulsifying, suspending
Dissolving
Saponifying
Peptizing
Dispersion
Rinsing
Corrosion

Polyphosphates

Mild
Acids

Strong
Acids

Surfactants

Degrees of Activity: extreme + + + + , high + + + , medium + + , low +, none 0.


Source: Harper, W. J. (1972). Sanitation in dairy food plants. In Food Sanitation. R. K.
Guthrie (editor). AVI Publishing Co., Westport, Connecticut.

Diseases, Food-Borne
TABLE 2.D.9
Food-borne diseases
Disease
1. Botulism
2. Staphylococcus
3. Salmonellosis
4. Typhoid fever
5. Dysentery,
Bacillary
6. Dysentery,
Amoebic
7. Tularemia
8. Brucellosis

9. Q fever
10. Trichinosis

Etiologic Agent
Cl. botulinum toxins

Foods Usually Involved


Canned and bottled food im
properly processed
Staphylococci enterotoxin Custard pastries, cooked ham,
hollandaise sauce
A variety of members of "Hand-made" salads, sliced
the Salmonella group
cooked meats, "warmed
over" foods
Contaminated food, water,
Typhoid bacillus
milk, shellfish
Various species of genus Contaminated food, water,
by contact with excreta
Shigella
Cold moist foods, contami
Endamoeba histolytica
nated drinking water
Pasteurella tularensis
Wild rabbits (by handling)
Brucella melitensis, Bru Ingestion of infected milk and
dairy products. Direct con
cella abortus, Brucella
tact with infected animals
or animal products
suis
Milk, contact, or exposure to
infected livestock
Coxiella burnetii
Insufficiently cooked pork or
pork products
Trichinella spiral is
(Continued)

985

986

Food Composition, Properties, and General Data


TABLE 2.D.9 {Continued)
Average Time
of Onset
1. 1-2 days
2. 3-6 hours

3.

4.

5.
6.
7.
8.

9.
10.

Symptoms
Difficulty in swallowing
and speech, double
vision
Nausea, vomiting, abdominal cramps

Preventive Procedure
Careful canning procedure.
Cooking to detoxify toxins.

Prompt refrigeration of foods;


pasteurization of custardfilled pastries.
Diarrhea, abdominal
Strict attention to cleanliness
6-18 hours
of hands of food handlers.
cramps, vomiting
Protection of foods during
processing and storage.
Refrigeration of food.
Pasteurization of milk, safe
Fever
7-14 days
water supply; approved
source of shellfish; isolation
of carrier from food han
dling.
Diarrhea, fever
Protection of water supply;
1-7 days
handwashing.
Diarrhea
Handwashing. Prevention of
Several days to
cross connections.
4 weeks
Sudden chills and fever
Avoid handling of rabbits or
1-10 days
use protective gloves.
6-30 days
Undulating fever; pains in Pasteurization of milk and
dairy products; care in
joints and muscles
handling meat and meat
products.
2-3 weeks
Sudden chills, headaches, Pasteurization of milk.
severe sweats, malaise
2-28 days
Nausea, diarrhea, soreness Thorough cooking of pork and
in muscles, fever
pork products.
Antigen
testings of hogs. Prevent
feeding of raw garbage to
hogs. Freezing of pork.

Source: Weiser, H. H., Mountney, G. J., and Gould, W. A. (editors) (1971). Food
poisoning. In Practical Food Microbiology. AVI Publishing Co., Westport Connecticut.

Dryer Types
TABLE 2.D.10
Common dryer types used for liquid and solid foods
Drier Type
Air Convection Driers
kiln
cabinet, tray, or pan
tunnel
continuous conveyor belt
belt trough
air lift
fluidized bed
spray
Drum or Roller Driers
atmospheric
vacuum
Vacuum Driers
vacuum shelf
vacuum belt
freeze driers

Usual Food Type

pieces
pieces, purees, liquids
pieces
purees, liquids
pieces
small pieces, granules
small pieces, granules
liquids, purees
purees, liquids
purees, liquids
pieces, purees, liquids
purees, liquids
pieces, liquids

Source: Potter, N. N. (editor) (1973). Food dehydration and concentration.


In Food Science, 2nd Edition. AVI Publishing Co., Westport, Connecticut.

Edible Meat and Chilled Carcass (or M. Biceps Femoris)

35

40

45

50

55

60

65

70

75

80

85

90

95

100 105 110 115

(a) CHILLED CARCASS WEIGHT (Kg)

y=29.938x2.050 (3.8%)

O
X

ABERDEEN ANGUS X JERSEY


ABERDEEN ANGUS X FRIESIAN
FRIESIAN
FRIESIAN X JERSEY

JERSEY

0.6 0.7 0.8 0.9 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 2.0 2.1 2.2 2.3 2.4 2.5 2.6
(b) M. BICEPS FEMORIS (Kg)

FIGURE 2.E.1
The relation of the yield of edible meat from breeds and crosses of calves at 10 months of age with (a) chilled
carcass weight and (b) the weight of the right biceps femoris muscle
Source: Tribe, D. E. (editor). Carcass Composition and Appraisal of Meat Animals. CSIRO, Australia.

987

X
00

Egg Composition I

oo

TABLE 2.E.1
Composition of the edible portion (EP) and refuse in the material as purchased (AP)

Commodity and
Description

Water

Percent of Edible Portion


Carbohydrate
Protein
Fat

aa

Ash

Calories
(No. per 100 g)

1.0
1.0
1.0
1.1
3.8

163
163
189
187
605

Refuse in A P

Notes

EGGS

en

Fresh
Hen

liquid, whole
Duck
Goose
Dehydrated, whole

12.4
12.4

74
74
71

13
14
47

70.5
3

11.7
11.7
14.5
13.6

0.9
0.9
0.5
0.8
3.2

43

11
0
13
13
0

Refuse: shell
Refuse: shell
Refuse: shell

Source: Chatfield, C. Food Composition Tables for International Use. Food and Agriculture Organization, United Nations, Rome.

Egg Composition II
TABLE 2.E.2
Composition of eggs
( D . i h t i ( - 1 danota lack of raliabla data for

tituant baliavad to ba praaant in maaturabJa a

63

NUTRIENTS IN INDICATED QUANTITY

Water

Foods, approxirri
(edible p i n unlc:

Irams

Food
energy

Protein

Fat

Saturated
(total)

Uiaalairawf
Oleic
Linoleic

Carbohydrate

99
100
101
102

Iron

PousSlum

Vitim
Avail

(C)

(D)

(E)

(F)

(G)

(H)

(1)

0)

(K)

(L)

(M)

(N)

(O)

Cal-

Crams

Grams

Grams

Crams

Crams

Grams

Milli
grams

M,ll,
gram*

Uill,
grams

Mill,
grams

Inte,

1 egg
1 white1 yolk

50
33
17

75
88
49

80
15
65

6
3
3

6
Trace
6

1.7
0
1.7

2.0
0
2.1

1
1
1
1

46
50
50
64

72
75
74
76

85
80
80
95

5
6
6
6

6
6
6
7

2.4
1.7
1.7
2.8

2.2
2.0
2.0
2.3

egg
egg
egg
egg

Phosphorus

Percent

Eggs, large (24 oz per dozen):


Raw:
Whole, without shell
White
Yolk

Cooked:
Fried in butter
Hard-cooked, shell removedPoached
Scrambled (milk added) in
butter.
Also omelet.

Calcium

"IZ

.6

1
Trace
Trace

28
4
26

90
4
86

1.0
Trace
.9

65
45
15

260
0
310

.04
Trace
.04

.6
.6
.6
.6

1
1
1
1

26
28
28
47

80
90
90
97

.9
1.0
1.0
.9

58
65
65
85

290
260
260
310

.03
.04
.04
.04

.6
0

Source: Consumer and Food Economics Institute (1977). Nutritive value of foods. USDA Home and Garden Bull. 72.

Milli
grams

Mdl,
grams

.15 Tr
.09 Tr
.07 Tr,
.13
.14
.13
.16

Tr.
Tr.
Tr.
Tr,

Food Composition, Properties, and General Data 989

Egg, Dried

Equivalents

TABLE 2.E.3
Amounts of dried egg product and water to replace specified numbers of whole
eggs, egg yolks, or egg whites
You may use
Dried egg product,
sifted

If a recipe calls for


Whole eggs:
1
6

Egg yolks:
1
6

water

2 xk tablespoons.
1 cup.

2V2 tablespoons.
1 cup.

2 tablespoons.

2 teaspoons.
x
/4 cup.

% cup.

Egg whites:
1

2 tablespoons.
% cup.

2 teaspoons.

6
1

Lukewarm

Vi cup.

Large eggs weighing 24 ounces per dozen.

Source: USDA (1970). Eggs in family meals. USDA Home and Garden Bull. 103.

Egg Equivalents
TABLE 2.E.4
Guide for using whole eggs of various sizes in recipes
Number
of
Large
Eggs
1
2
3
4
5
6
8
10
12

In Recipe Use Equivalent to:


Extra
Medium
Small
Large
Eggs
Eggs
Eggs
1
2
3
3
4
5
6
8
10

1
2
4
5
6
7
10
12
14

1
3
4
6
7
8
11
14
17

Approximate Volume

3 Tbsp
V4 cup + 2 Tbsp
V2 cup + 2 Tbsp
% cup
1 cup
1 cup + 2 Tbsp
lV2 cups
2 cups
2% cups

Source: Van Egmond, D. (editor) (1974). Food preparation. In School Food Service.
AVI Publishing Co., Westport, Connecticut.

990 Food Composition, Properties, and General Data

Egg Incubation Periods


TABLE 2.E.5
Incubation periods
Domestic Birds

Days

Caged and Game Birds

Days

Chicken
Duck
Muscovy duck
Goose
Guinea fowl
Turkey

20-22
26-28
33-35
30-33
26-28
26-28

Budgerigar
Dove
Finch
Parrot
Pheasant
Pigeon
Quail
Swan

17-31
12-19
11-14
17-31
21-28
16-18
21-28
21-35

Source: The Merck Veterinary Manual, 4th Edition. (1973). Merck & Co.,
Rahway, New Jersey.

Egg Products, Nutritive Value


TABLE 2.E.6
Nutritive value of egg products (Nutrients per 100 grams of product)
Whole Egg
Dry
Liquid
193

Calories
Water

gm

Proteingm
Amino acids
Alaninegm
Argininegm
Aspartic acidgm
Cyst inegm
Glutamic acidgm
Glycinegm
Histidinegm
Isoleucinegm
Leucinegm
Lysinegm
Methioninegm
Phenylalaninegm
Serinegm
Threoninegm
Tryptophanegm
Tyrosinegm
Valinegm
Lipidsgm
Total saturated fatty
acidsgm
Total unsaturated
fatty acidsgm
Oleicgm
Linoleicgm
Cholesterolgm
Phospholipidsgm

592

White
Liquid
Dry
51

372

Yolk
Liquid
Dry
664.

312

75.3

5.0

89.0

8.0

57.0

5 0

12.0

45.0

10.0

81.0

14.0

32.0

0.64
0.78
0.95
0.27
1.48
0.42
0.30
0.72
1.01
0.84
0.40
0.61
0.92
0.63
0.22
0.54
0.88

2.59
3.03
2.61
1.01
5.73
1.61
1.09
2.72
3.82
2.17
1.51
2.41
3.63
2.35
0.81
1.94
3.27

0.83
0.73
0.75
0.28
1.24
0.42
0.25
0.61
0.83
0.65
0.40
0.58
0.66
0.48
0.18
0.43
0.85

5.34
5.03
6.94
235
10.93
3.21
1.94
5.09
6.94
5.67
3.40
5.00
5.94
4.03
1.46
3.40
6.38

0.79
1.08
1.04
0 25
1.75
0.49
0.41
0.89
1.29
1.11
0.36
0.63
1.27
0.83
0.24
0.68
0.98

28.0

1.83
2.29
2.43
0.64
3.88
1.05
0.81
1.88
2.68
2.36
0.85
1.43
2.82
1.73
0.49
1.38
2.09
_ _

10.5

40.0

3.0

11.4

8.0

17.7

6.0
4.0
0.9
0.42
3.3

22.8
15.2
3.4
1.60
12.5

16.0
10.7
2.4
1.12
8.6

354
23.7
53
2.5
19.1

Whole Egg
Dry
Liquid
Minerals (ash)gm
Calciummg
Chlorinemg
Coppermg
Fluorinemg
Iodinemg
lron
mg
Magnesiummg
Manganese mg
Phosphorousmg
Potassiummg
Sodiummg
Sulfurmg
Zincmg
Vitamins
A-IU
B,,meg
Biotinmeg
Cholinegm
DIU
Emg
Folic acidmg
Niacinmg
Pantothenic acidmg
Pyridoxinemg
Riboflavinmg
Thiamin m g
Inositolmg
Carbohydratesgm

White
Liquid
Dry

Yolk
Liquid
Dry

1.0
54.0
100.0
0.17
0.06
12.0
2.1
9.0
0.04
210.0
149.0
111.0
233.0
1.3

3.7
201.0
372.0
0.63
0.22
45.0
7.8
33.5
0.15
731.0
554.0
413.0
867.0
4.8

0.7
6.0
131.0
0.04
0.22
6.8
0.3
11.0

17.0
149.0
175.0
211.0
0.01

5.7
48.4
1057.0
0.32
0.16
54.9
0.24
89.0

137.0
1202.0
1412.0
1702.0
0.8

1.6
147.0
67.0
0.25
0.12
16.0
5.6
13.0
0.11
586.0
110.0
78.0
214.0
3.8

3.4
309.0
141.0
0.52
0.25
34.0
11.8
27.0
0.23
231.0
231.0
164.0
449.0
8.0

1140.0
0.28
22.5
0.53
50.0
2.0
9.4
0.1
2.7
0.25
0.29
0.1
33.0

4240.0
1.04
83.7
1.97
186.0
7.4
35.0
0.37
10.0
0.93
1.08
0.37
122.8

0.01
7.0

1.6

0.08
56.5

12.9

3210.0
0.83
52.0
1.49
150.0
6.0
23.2

6741.0
1.74
109.0
3.13
315.0
12.6
48.7

0.13
0.22
0.26

1.05
1.78
2.1

6.0
0.31
0.35
0.27

12.6
0.65
0.74
0.57

0.8

0.7

0.7

Source: Cotterill, 0 . J. (1974). A Scientist Speaks About Egg Products. (Revised). Technical Advisory Committee,
American Egg Board, Park Ridge, Illinois.

Food Composition, Properties, and General Data 991

Egg Quality

AA QUALITY

A QUALITY
B QUALITY
FIGURE 2.E.2
Candled appearance of eggs denoting quality

C QUALITY

Source: U.S. Department of the Army (1969). Food inspection specialist. TM 8-451.

Egg Quality and Size Label


LOOK FOR THE
USDA GRADE SHIELD
It tells you:
The quality of the eggs.
That the eggs have been certified
for quality under USDA supervision.
That the eggs were packed in a
plant which meets USDA's rigid sanitary requirements.

Check for size:


Eggs that are officially graded are
also checked for size.
The size must be shown on the main
panel of the egg carton. Occasionally
the size is shown within the grade
shield.

Eggs packed according to U.S. grade are checked


for quality and weight. Grading service is provided by
USDA and cooperating State agencies on a voluntary
basis to those who request and pay a fee for it.
FIGURE 2.E.3
Source: USDA (1977). How to buy eggs. USDA Home and Garden Bull. 144.

992 Food Composition, Properties, and General Data

Egg Quality, Broken

AA QUALITY

FIGURE 2.E.4
Appearance of broken eggs denoting quality
Source: U.S. Department of the Army (1969). Food inspection specialist. TM 8-451.

TABLE 2.E.7
Specifications for various egg products
Liquid or frozen

Specification
Moisture%
Total s o l i d s - %
Crude protein %
Total l i p i d s - %
PH
Carbohydrates %
Total microbial
countgm
Yeastgm
Moldgm
Coliformgm
Salmonellaegm
Granulation
Others

White

11.0
10.0
nil
8.9.3

Yolk*

43.0
14.0
28.0
6.2.l

< 5,000 < 5,000


10 max. 10 max.
10 max. 10 max.
10 max. 10 max.
Neg. a
Neg.

Whole

24.7
12.0
10.5
7.3.3

< 5.000
10 max.
10 max.
10 max.
Neg.

Whites
Pan
Spray
Dried
Dried
8.0
14.0

80.0
74.0
nil
<.O2
7.0.5
5.5.5
glu. free glu. free

Solids
Whole
Free*
Plain
Flowing
5.0
3.0

45.0
45.0
40.0
40.0
8.3-K3
8.3-1-.3
SOP
SOP

Plain
5.0

30.0
56.0
6.4H-.3
SOP

30.0
56.0

Scram.
Egg
2.5

34.3
36.5

6.4-K.3
SOP

17

< 10,000
10 max.
10 max.
10 max.
Neg.
100%
USBS-60

< 10,000
10 max.
10 max.
10 max.
Neg.
100%
USBS-16

< 10,000
10 max.
10 max.
10 max.
Neg.
100%
USBS-16
-

< 10,000 < 10,000


_
10 max.
_
10 max.
_
10 max.
Neg.
Neg.
100%
USBS-16
-

< 10,000
10 max.
10 max.
10 max.
Neg.
SOP

< 10,000
10 max.
10 max.
10 max.
Neg.
100%
USBS-16

Yolk
Free
Flowing
3.0

2
as
O

o
a

o
o

3
a

s
(6

a Egg yolk contains 17% egg white; Natural egg yolk contains about 52% solids.
b Free flowing products contain less than 2 % sodium silicoaluminate.
c. Most egg white solids are desugared. Whole egg and yolk products are desugared if specified on purchase (SOP).
d Negative by approved testing procedures.
e U. S. Bureau of Standard Screens No. 80.
f Additives and performance specifications may be specified on purchase.

Source: Cotterill, O. J. (1974). A Scientist Speaks About Egg Products. (Revised). Technical Advisory Committee, American Egg
Board, Park Ridge, Illinois.

a
C0
00

994 Food Composition, Properties, and General Data

Egg Structure
YOLK
CHALAZA

GERM SPOT

THICK WHITE

YOLK MEMBRANE
(VITELLINE MEMBRANE)

THIN WHITE

AIR CELL

OUTER SHELL MEMBRANE

SHELL
INNER
SHELL MEMBRANE

FIGURE 2.E.5
Source: U.S. Department of the Army (1969). Food inspection specialist. TM 8-451.

Egg Volume
TABLE 2.E.8
The following shows the approximate
number of whole eggs needed to make 1
cup:
Egg Size
Small
Medium
Large
Extra large

No. of
Whole Eggs
7
6
5
4

The following shows the approximate number


of whites or yolks needed to make 1 cup:

Egg Size

Whites

Yolks

Small
Medium
Large
Extra large

10
8
7
6

18
16
14
12

Source: USDA (1970). Eggs in family meals. USDA Home and Garden Bull. 103.

FISHER SCIENTIFIC
IA

DA IDA IYA VA VIA

/ PERIODIC CHART OF THE ELEMENTS $

VDA

VIB

NOBLE
WIB GASES

n
o

I
45

46

Rh Pd

53

Te

en

127.60' 1126.9045
85

HKL9055 106.4
77
78

Ir

52

Pt

19252' 195.09

FISHER SCIENTIFIC COMPA


CAT NO 5-702-10
The International Union lor Pure and Applied
Chemistry has not adopted official names or
symbols for these elements
' These MWQhts are conttdered reliatfe to 3 in
the last place Other weights are reltaWe to 1 in
the last place
Data m this chart have been checked by
the National Bureau of Standards Office
of Standard Reference Data

58

59

60

61

62

63

64

65

66

67

68

69

70

71

Ce Pr Nd PmSm Eu Gd Tb Dy Ho ErlTm Yb Lu
140.12 140.9077 144.24'(145X147) 150.4 | 151.96 | 157.25'j 158.9254 162.50' ,164.9304 167.26' 168.93421 173.04' 174.97
90

91

92

93

94

95

96

97

98

99

100

101

102 ; 103

Pa U Np Pu Am Cm Bk Cf Es Fm Md No Lr

1232.0381123*1.0359 1[ 238*029
"(244) j "(243")",
(251) ( (254)
| |237.0482J
J
(244)
( 2 3 ) (W
2 4)7 *) ( K47)~
2 )
2 5 ) \ "(257")"
57) '(25*87

"(gST
2
j I (MO)

"

FIGURE 2.E.6
CD
to

8"

TABLE 2.E.9
Classification of enzymes significant in food and in the food industry

Trivial Name
Oxidoreductases
Glucose oxidase
Phenolase (polyphenol
oxidase)
Ascorbic acid oxidase
Catalase
Peroxidase
Lipoxidase
(lipoxygenase)
Hydrolases
Lipase
Pectin methylesterase
Chlorophyllase
Phosphatase (acid or
alkaline)
Q-Amylase
/3-Amylase
Glucoamylase
Cellulase
Amylopectin-1,6glucosidase
(R-enzyme)
Polygalacturonase
Maltase (a-glucosidase)
Lactase
Invertase (sucrase)
Pepsin
Rennin
Trypsin
Chymotrypsin
Elastase
Papain
Chymopapain
Ficin
Bromelain
Bacterial protease
Fungal protease
Collagenase

Systematic Name

Enzyme
Commission
No.

3
Reaction (As Significant in Food Material)

GO

to
CO
OS

o
o

o
o

|3-D-Glucose: O2 oxidoreductase

1.1.3.4

0-D-Glucose + O2

o-Diphenol: 0 2 oxidoreductase
L-Ascorbate: O2 oxidoreductase
H2O2 : H 2 O 2 oxidoreductase
Donor: H 2 O 2 oxidoreductase

1.10.3.1
1.10.3.3
1.11.1.6
1.11.1.7

2 o-Diphenol + O 2
2 o-quinone + 2 H 2 O
2 L-ascorbate + O2
2 dehydroascorbate + 2 H2O
H2O2 + H2O2
O2 + 2 H2O
Donor + H 2 O 2
oxidized donor + 2 H2O

1.99.2.1

Unsaturated fat

Glycerof ester hydrolase


Pectin pectyl-hydrolase
Chlorophyll chlorophyllido-hydrolase
Orthophosphoric monoester
phosphohydrolase
a-1,4-Glucan 4-glucanohydrolase
a-1,4-Glucan maltohydrolase
a-l,4-Glucan glucohydrolase
|3-1,4-Glucan 4-glucanohydrolase

3.1.1.3
3.1.1.11
3.1.1.14

Triglyceride + H2O
* glycerol + fatty acids
pectic acid + n MeOH
Pectin + n H2O
Chlorophyll + H2O
phytol + chlorophyllide

3.1.3.(1,2)
3.2.1.1
3.2.1.2
3.2.1.3
3.2.1.4

An orthophosphoric monoester + H2O


an alcohol + H3PO4
f Internal random hydrolysis
hydroly
Hydrolysis of J Successive maltose units
s removed
a-l,4-glucan links [successive glucose units ri emoved
Hydrolyses 0-1,4-glucan links in cellulose

Amylopectin 6-glucanohydrolase
Polygalacturonide glucanohydrolase
a-D-Glucoside glucohydrolase
/3-D-Galactoside galactohydrolase
(3-D-Fructofuranoside fructohydrolase

3.2.1.9
3.2.1.15
3.2.1.20
3.2.1.23
3.2.1.26
3.4.4.1
3.4.4.3
3.4.4.4
3.4.4.5
3.4.4.7
3.4.4.10
3.4.4.11
3.4.4.12
3.4.4.C
3.4.4.16
3.4.4.17
3.4.4.19

Hydrolyses a-l,6-glucan links in amylopectin


Pectic acid + (x - 1) H2O
* x a-D-galacturonic acid
Maltose + H2O
2 a-D-glucose
Lactose + H2O
a-D-glucose + 0-D-galactose
Sucrose + H2O
* a-D-glucose + (3-D-fructose

* D-glucono-5-lactone + H2O2

a peroxide of the unsaturated fat

Hydrolysis of peptide linkages

Source: Eskin, N. A. M., Henderson, H. M., and Townsend, R. J. (1971). Biochemistry of Foods. Academic Press, New York.

1
C

a.

Food Composition, Properties, and General Data 997

Equivalent Weights
TABLE 2.E.10
Equivalent combining weights and their reciprocals based on international atomic weights, 1973

N.g
Radicals
NO,
BO,
AsO
1

Br
PO.
HS
S

SIO,
0
Cl

so,

CO,
HCO,

Salts
NH.CI
UCI

LitSO.
Li.CO,
LiHCO,
KCI

K.SO,
K.CO,
KHCO,
Kl
KBr

NaCl
NaBr
Nal

Na.SO,
Na,CO,
NaHCO,
NaNO,
NaNO,
NaBO,
Na,AsO4
NaF

NaHS
Na,PO;
NaaS
Na.SiO,

Equlv.
Combining

Reciprocals
of Equlv.
Combining

Wls

Wts

620049
4281
463064
126.9045
79.904
31.6571
3307
16.03
38.042
79997
35453
48.03
30.005
61.017

001613
002336
0 02160
000788
0.01252
0.03159
0.03024
0.06238
002629
0.12500
0 02821
002082
0.03333
001639

Pos.
Radicals
NH,
LI
K
Na

Mg
Ca
Sr
Ba
Mn
Fe"
Fe~*
Al

Cu

Equtv.
Combining

Reciprocals
of Equiv.
Combining

Wts

Wts

Salts

0.01869
0.02359
0.01819
0.02707
0.01471
0.01341
0.01148
0.01447
0.00999
0.00602
0.00840
0.01711
0.00972
0.00667
0.01408
0.01887
0.01190
0.01449
0.01177
0.01520
0.01443
0.02382
0.01784
0.01830
0.02563
0.01638

MgCI.
MgSO,
MgCO,
Mg(HCCg,
Mg(NOJ,
CaCl,
CaSO,
CaCO,
Ca(HCO,)a
CaSiO,
Ca,(POJ,
SrSO,
SrCO,
Sr(HCOJ,
BaSO.
Ba(HCO>),
MnSO,
MnCO,
Mn(HCOJ,
FeSO,
Fe^SO.),
FeCO,
Fe(HCOJ,
Fe.O,
Al.fSO.),
AI.O,

53491
42.394
54.97
36.946
67.958
74.551
87.13
69.103
100.115
166.003
119.002
58.443
102.894
149.8942
71.02
52.994
84.007
68 9952
84.9946
65.80
69.2961
41.9881
56 06
54 6468
39 02
61.032

Equlv.
Combining

Reciprocals
of Equlv.
Combining

Wts

Wts

18 0383
6.941
39.098
22.98977
12.153
20.04
43 81
68.67
27.4690
27.924
18.616
89938
31.773

0.05544
0.14407
0.02558
0.04350
0.08228
0.04990
0.02283
0.01456
0.03640
0.03581
005372
0.11119
0.03147

Equtv.
Combining

Reciprocals
of Equlv.
Combining

Wts

Wts

47.606
60.18
42.157
73.170
74.157
55.49
68.07
50.04
81.06
58 08
51.70
91 84
73.81
104.83
116.70
12969
75.50
57.474
88.486
75 95
66.64
57 928
88 941
26615
57 02
16 9935

0.02101
0.01662
0.02372
0.01367
0.01348
0 01802
3.01469
0 01998
0.01234
0.01722
0 01934
0.01089
0.01355
0.00954
0 00857
0.00771
0.01325
0.01740
0.01130
0.01317
0.01501
0.01726
0 01124
0.03757
0 01754
005885

Source: AOAC (1975). Official Methods of Analysis, 12th Edition. Editorial Board (Editors). Association of
Official Analytical Chemists.

998 Food Composition, Properties, and General Data

Essential Oils
TABLE 2.E.11
Details of some of the essential oils to show how diverse odors and
flavors are derived from the vegetable world
Oil of
Allspice
(Pimento)
Angelica
Angostura
bark
Asafoetida
Balsam of
Peru
Balsam of
Tolu
Bay
Bcrgamot

Bitter
almonds
Camphor

Cananga
Caraway

Carrot seed
Cassia

Cedar wood

Celery seed

Distilled or
extracted from

Chief odorous
components

Remarks

Odour recalls nutmeg, pepper and


cinnamon. Used in
bay rum
Root or seed of An- Exaltolidc and A1 Musky odour. Used
gelica A rchangvlica, hexadcccno-lac- for liqueurs"
Saxony
tonc
Bark of Galipca cus- Cadinene
Used for liqueurs
pan'a, Venezuela
Gum resin of Ferula Terpenes, foul sul- Foul-smelling
nartl'iex, Afghanistan phur compounds,
diallyl sulphide
Oteo-resinous- exuda- Benzyl benzoate, The resin itself is
tion of Myroxylon benzyl cinnamate more commonly
Balsamuin fi-Pereira,
used than the oil
San Salvador
from it
Exudation of Myr- Benzyl benzoate,
oxylon Baisamum benzyl cinnamate, Hyacinth odour
gennimum. New farncsol
Granada, Venezuela
Leaves of Pimento Eugcnol and its Used in preparation
acris, W. Indies
methyl ether, pin- of bay rum
enc, myrccne
Peel of Bcrgamot, Linalyl acetate, 40 Perfumes
Citrus
aurantium per cent, linalool,
Bcrgamot, Calabria
limoncne, bisabol
cne, pincne
Kernels of bitter al- Bcnzaldchydc, hymond, Primus amy drocyanic acid
gdalis, all parts of
the world
Twigs of Cinnamo- Camphor, terpenes Household
and
mum
Camphora,
medical uses. Also
Formosa
a source of syn
thetic safrol for
art. oil of sassafras
Inferior grade of
ylang-ylang (q.v.)
Seeds of Camm carui /-carvone, carveol, Medicine. Perfumes.
Holland, etc.
</-limoncnc
Used in soaps of
Brown
Windsor
Fruit of Pimcutii of- Lugenol, cincol
Jicinulis, W. Indies

type
Seed of carrot Daucus Pincne
carota
Leaves and twigs of Cinnamic
alde- Spice and
perCinnamomum cassia, hyde, 80 to 90 per fumery. Used in
China
cent
Brown
Windsor
type soap
Pencil shavings of Cedrene,
cedrol, Oil used for fine
cedar wood, Juni- cedrenol
soap and perfumes.
Powdered
wood
perus virginiana,
Florida
used for inccesc
Common celery seed, Selinene.sedanolide
Apium gravcolens
(tetrahydrobutyl
phthalidc)
(Continued)

Food Composition, Properties, and General Data 999

Essential Oils {Continued)

TABLE 2.E.11

Oil of
Chamomile
Cinnamon

Citronclla
Clary sage
Cloves

Coriander
Cubebs
Dill
Elemi
Eucalyptus
Fennel
Frankincense
Gardenia
Garlic
Geranium
Ginger

Jasmine
Lavender

(Continued)
Distilled or
extracted from

Chief odorous
components

Remarks

Flowers of Anthemis Esters of angelic Medicine


nobilis, Germany
and tiglic acids
Bark and leaves of Bark oilcinnamic Similar to oil of
Cinnamomum Zeyl aldehyde; leaf oil cassia but more
anicum, Ceylon, E. eugenol
delicate in odour.
Used for denti
Indies
frices and also in
Oriental type per
fumes
Citronell a grass , Gcraniol, citron Cheap perfumery
several
varieties. cllol, camphene
Ceylon, Java
Leaves and twigs of P i n e n e , c i n e o l , Odour recalls am
bergris. Used as a
Solvia sclarea, Dal linalool
niatia
fixative
Dried flower-buds of Eugenol, 80 per Source of vanillin
(via isoeugenol).
Eugenia caryophyl cent
lata, E. Indies, Zan
Also used for den
zibar
tifrices and soaps
Fruit of Coriandrum Linalool, pinene
sativum, many parts
of the world
Dried fruits of Piper <//-Limoncne, pin Used in medicine
atbeba, Singapore
ene, cadincne
F r u i t o f A n e t h u in Carvone, limonene Used as a carmin
graveolens, Europe,
ative
India
Exudation of Canar Phcllandrcne, di u in luzonicum, limonene
Philippines
Leaves of Eucalyptus Cineol, pinene
Used medicinally
globulin; Australia,
etc.
Fruit of Fueniculuin Ancthol; 60 per Anctholc is a source
vu/gare, Mediter cent, fenchone
of Aubepine or
ranean countries
anisaldchydc
Exudation of Bos Pinene, Camphene, Balsamic odour
wcllia Carteiii and (//-iimoncne
B. senata, India
Flowers of Gardenia Benzyl acetate, lin
alool, methyl an
grandiflora
thranilatc
Entire plant, Altitun Diallyl disulphidc Flavours
sativum
Leaves of varieties Gcraniol, Citron Used for floral
of Pelargonium, ellol
bouquets
France, Algeria, etc.
Rhizome of Zingibcr Zingibcrene, Zin Flavour
officinale, Asia, W. gerone, Camphene,
Indies
Cineol, Borneol,
citral
Flowers of Jasminum Jasmone, indolc, Perfume
grandiflorum, Asia Methyl
anthra
chiefly
nilate
Flowers of Lavandula Cineol, limonene, Perfumery
vera, E n g l a n d , linalyl
acetate,
France
linalool, geraniol
and esters
(Continued)

1000 Food Composition, Properties, and General Data

Essential Oils {Continued)


TABLE 2.E.11
Oil of
Lemon
Lemon-grass

Limes
Linaloe
Mignonette

Musk-seed
Mustard
Myrrh

Myrtle
Ncpeta
Ncroli

Opoponax
Orange
Orris-root

Parsley

{Continued)
Distilled or
extracted from

Chief odorous
components

Remarks

Peel of lemon, Citrus cMimonene, 90 per


limonum, Mediter cent; citral
ranean countries
Lemon-grass, Vari Citral, 80 per cent Source of citral
eties of Cymbopogon,
from which ionone
E. Indies
is made for violet
perfumes
Fruit of Citrus medica Citral, limonene
acida, W. Indies
Wood and fruit of Linalool
Soft sweet odour.
Bnrsera Delpechiana,
Used for perfumes
Mexico
and soaps
Flowers of mignon Aldehydes, eugenol Yield only 0-002
ette, Reseda odorata caprylic acid
per cent. Powerful
odour. Floral ex
tract generally used
instead of oil
Seeds of Hibiscus Farnesol, A* hexa Known also as oil
abelmoschus, Java
decenolactone
of ambrette seeds.
Musky odour.
Seeds of Brassica Allyl thiocarbimide
nigra
Olco-resin secreted Cuminic aldehyde,
in the bark of vari bisabolene, pinene,
ous Commiphora, ( / / l i m o n c n e ,
Arabia, Somaliland eugenol, m-cresol
Leaves of Myrtus Pinene, cineol, cam
communis, Mediter phene
ranean countries
Catmint,
Nepeta Menthol and its
cat aria, Sicily
caprylic and val
eric esters
O r a n g e - fl o w e r s, Ncrol,
gcraniol, Perfumes. Used for
Citrus aurantium, linalool, Phcnyl eau-de-Cologne
France
ethyl alcohol
methyl
anthra
nilate
Exudation of varieties Bisabolene
Similar to oil of
of Commiphora,
myrrh
Arabia, Somaliland
Peel of orange, Citrus */-limonene, 90 per
aurantium, Mediter cent; decylic alde
ranean countries
hyde
Iris rhizomes, vari Ironc, aldehydes
O d o u r develop s
eties of Iris, Italy
a f t e r r o o t s are
dried. Powdered
roots used in violet
powder. Pure oil
used in highest
quality violet per
fumes; as a fixa
tive for ionone in
cheaper qualities
All parts of common Pinene, apiol
parsley, Petroselinum
sativum,
France,
Germany
(Continued)

Food Composition, Properties, and General Data 1001

Essential Oils {Continued)

TABLE 2.E.11
Oil of
Parsnip
Patchouli

Pennyroyal
Pepper
Peppermint

Perilla
Petitgrain

Roses

Rosegeranium
Rosemary
Rue
Sandalwood

Sassafras
Shaddock
Spearmint
Spikenard

(Continued)
Distilled or
extracted from

Chief odorous
components

Remarks

butyrate,
Chiefly parsnip seed, Octyl
Pastinaca sativa
octyl propionate
Dried leaves of Pogo Terpenes, eugenol Used for face pow
der and perfumes.
stemon patchouli,
Singapore, Java
Thick liquid with
powerful and per
sisten t o d o u r .
Good fixative
Leaves of Mentha Pulegone, 85 per
pulegium, Europe
cent
Unripe berries of Piperine, dl - lim
Piper nigrum
onene
Flowering tops of Menthol, 50 per Flavouring sweet
mint herb, Mentha cent menthyl ace meats and denti
piperita,
England, tate, menthone, frices
America, Japan
cadinene, /-limo
nene
Leaves of Perilla Perillic aldehyde
Peculiar
hay-like
nankinensis, Japan
odour. Used in
perfumes
Leaves and young Pinene, geraniol, Used for making
shoots of orange, linalool, Methyl eau-de-Cologne
Citrus aurantium, anthranilate
Paraguay
F l o w e r s o f Rosa Citronellol, 30 per Perfumes
damascena, Bulgaria, cent, geraniol, 40
France
per cent, phenylethyl alcohol, ne
rol
Mixture of roses and
pelargonium leaves,
France
Flowering tops of Camphor, borneol, Used in cheap per
Rosemarina officin pinene, cineol
fumes, soaps and
alis, S. Europe
hair-washes
Herb, Ruta graveolens, Methyl nonyl ke
France
tone, methyl hep
tyl ketone
Wood or roots of Santalenes, santa- Used as a fixative
Santalum album, lone, cadinene, di- for Oriental type
India
acetyl
perfumes . A l s o
used in soaps and
face powders
Bark and roots of Safrol, 80 per cent, Used in soap per
Sassafras officinale, Pinene
fumery
N. America
Grape - fruit, Citrus Limonene
decumana, W. Indies
Herb, Mentha viridis, /-carvonc, phellan Used for flavouring
America chiefly
drene, limonene sweetmeats
and esters
Root of Nardostachys Sesquiterpenes
Valued in the East
jatamansi, India
as a perfume. Dis
liked by Western
people as a rule.
Largely replaced
by oil of valerian.
(Continued)

1002 Food Composition, Properties, and General Data

Essential Oils (Continued)


TABLE 2.E.11
Oil of
Star Aniseed
(Badiane)
Storax
Sweet Basil
Tansy
Tea
Thyme
Tropasolum

Tuberose
Turpentine

Valerian

Verbena

Vetivert

Wallflower
Wintergreen

Ylang-ylang

(Continued)
Distilled or
extracted from

Chief odorous
components

Remarks

Frui t of Illicium Pinene, anethol, Flavouring


phellandrcne
verum, China
Olco-resin from bark Phenyl ethylene
of Liquidambcr ori (oil of styrol)
entale, Asia Minor
Herb, Oceum basili Ocimene, cineol, Used in mignonette
cum, Europe, Algeria pinene
perfumgs, etc.
Herb, Tanacetum vul Thujone, borneol

gar c, E n g l a n d ,
France, America
Leaves of tea plant,
Thea chinensis,

Yield only 0-006


per cent

China
Herb", Thymus vul Borneol, thymol, Used medicinally.
garis, France. Spain carvacrol, bornyl Also in soap
acetate
Leaves of nasturtium, Benzyl
thiocarb
Tropicolitm majus
imidc, 80 per cent
(benzyl mustard
oil)
Flowers of Polyanthus Methyl anthranil Made by enlleurage
tuberosa, France
atc, methyl ben
zoatc
Ordinary
turpen
Pine-wood
exuda Pinene, limoncne
tions, Europe, India
tine is a solution
of resins, e.g. colophony in the oil
of t u r p e n t i n e .
Source of tcrpin
col
Roots of Valcriana Borneol, borny l Used in medicine,
officinalis, Europe, acetate, camphene also as a soap
isovalcrianic
perfume
Japan
esters
Herb, Lippia citrio Citral
Perfumes. Lemon
grass oil also con
dora, France, etc.
sists chiefly of
citral and is often
called verbena
Roots of Khas-khas S c s q u i t c r p e n c s , Heavy liquid used
grass, Vetivcria zi esters
as a fixative. Per
zanioides, India
fume s u g g e s t s
myrrh
Wallflowers, Cheir Ncrol, gcraniol, Yield only 0 0 6 per
anthus cheiri
indol, methyl an cent
thranilatc
Originally from leaves 99 per cent methyl Used for flavouring
of Gaultheria pro salicylate
dentifrices, etc.
cumbens, later bark
of sweet birch. Bet
ula lenta
benzoate Over 30 compon
Flowers of Cananga Benzyl
odorata, Philippines alcohols, esters
ents already iso
lated. Used for
fine perfumes

Source: Moncrieff, R. W. (1967). The Chemical Senses. Leonard Hill Books,


London, England.

Fat and Body Weight


lOOOr

100

10.0

1.0

if o.i

0.01
1

10

100

1000

Empty Body Weight (kg)

FIGURE 2.F.1
Weight of dissected fat in a carcass (excluding kidney fat) compared with empty body weight for sheep (), cattle
( ) , and pigs (o).
Source: Tribe, D. E. (editor). Carcass Composition and Appraisal of Meat Animals. CSIRO, Australia.

1003

1004 Food Composition, Properties, and General Data

Fats and Oils, Characteristics


TABLE 2.F.1
Main edible fats used as raw materials in the manufacture of
margarine together with their characteristic figures
Name

Animal fats
Beef tallow
(premier Jus)

Iodine
number

Saturated
fatty acids
%

42-8

48

Unsaturated Polyunsaturated
fatty acids
fatty acids
%
%

52

especially
oleic acid
Oleomargarine
(oleo oil)
Pressed tallow
(oleostearine)
Mutton tallow
Lard

44-5

C45

C55

18-28
4O-S
52-68

C70
C50

40

C30
C50
60

Animal oils
Whale oil

105-20

25

75

Fish oils
Herring
Sardine
Menhaden
Pilchard

135-40
170-90
160-75
180-90

20

80

Vegetable oils
Olive
Groundnut
Cottonseed
Soya
Sunflower
Sesame
Maize

85
85-40
104-12
130-5
127-37
109-14
115-20

Vegetable fats
Coconut
Palm kernel
Babassu
Palm
Shea

10-12
17-20
25 (palm)
12-15
10-14
13-17
12-18

83-90
80-3
75

86-8
86-90
83-7
82-8

8-10
15-18

90-2
83

15

82
48

17
18
52

46

54

53-60
+ 60

7
20-40
45 (linol)
60

55 Ginol)

3M8
40

8-10

Source: Van Stuyvenberg, J. H. (1969). Margarine. Liverpool University


Press, Liverpool, England.

TABLE 2.F.2
Composition of fats and oils
titutnt baliavad to ba praaant in maaauraWa amount)

I D a t h t i ( - 1 dtnole lick o l raliabla data for

NUTRIENTS IN INDICATED QUANTI1

Satu-

Foods, approximate measures, units, and weight


(edible pan unless footnotes indicate otherwise)

rated

Carbo-

Unaal
Oltic

Hulall

Lino-

no
111
112

Lard

113
14

(G)

(H)

(1)

(1)

IK)

(L)

(M)

Crami

Crams

Crams

Milli
grams

Milli
grams

Milli
grams

Whipped (6 sticks per l b ) :


118
Stick (1/2 cup)
119
Tablespoon (about 1/8 stick) O i l s , salad or cooking:
120
Corn
121
122
Olive
123
124
Peanut
125
Safflower
126
127
128
Soybean o i l , hydrogenated
( p a r t i a l l y hardened).
Soybean-cottonseed o i l blend,
hydrogenated.

57.3
7.2

815
1
100 Trace

Iron

Potaiiium

Vitamin

Thiar

A value

23.1
2.9

2.1 Trace
.3 Trace

.2
Trace

(N)

Milli
grams

(0)

(P)

Inltr

Mill:
gram

s-

29 "3,470
.01
.04 Trace
''430 Trace Trace Trace
4
'150

Trace

Trace Trace

Trace
20 "2,310
''290 Trace
2

.03 Trace
Trace Trace

1 pat

o
1 stick
1 tbsp

16
16

38.2
4.7

540
1
65 Trace

15.4
1.9

.1
Trace

1.4 Trace
.2 Trace

1 pat
1 cup

0 1,770

1 tbsp
1 cup
1 tbsp

13
205
13

1 stick1 tbsp
1 pat-

113
14
5

Margarine:
Regular (1 brick or 4 sticks
per lb):
Stick (1/2 cup)
Tablespoon (about 1/8 s t i c k ) Pat (1 in square, 1/3 in
high; 90 per l b ) .
Soft, two 8-oz containers per
lb .

129
130

1 stick
1 tbsp

Phosphorut

Crams

FATS. OILS; RELATED PRODUCTS

Butter:
Regular (1 brick or 4 sticks
per lb):
Stick (1/2 cup)
Tablespoon (about 1/8
stick).
Pat (1 in square, 1/3 in
high; 90 per lb).
Whipped (6 sticks or two 8-oz
containers per lb).
Stick (1/2 cup)
Tablespoon (about 1/8
stick).
Pat (1 1/4 in square, 1/3
in high; 120 per lb).
Fats, cooking (vegetable
shortenings).

Calcium

hydiate

Icic

0
110
0 1,850
0
115

16
16
16

1 container

16

1 tbsp

16

1 stick1 tbsp

13
205
13

815
1
100 Trace
35 Trace

88.2

3.2
81.0
5.1

5.7
83.8
5.3

3.1
20.5
1.3

16.7
2.1
.7

42.9
5.3
1.9

24.9 Trace
3.1 Trace
1.1 Trace

71.5 65.4 Trace

184

32.5

100 Trace

12

2.0

1,635

545 Trace
70 Trace

76
9

48.8

cup
tbsp
cup
tbsp
cup~
tbsp
cup
tbsp
cup

218
14
216
14
216
14
218
14
218

0
0
0
0
0
0
0
0
0

1,925
120
1,910
120
1,910
120
1,925
120
1.925

218
14
216
14
216
14
218
14
218

11.2
1.4
27.7
1.7
30.7
1.9
37.4
2.3
20.5
1.3
31.8

1 tbsp
1 cup

14
218

0 120
0 1,925

14
218

2.0
38.2

1
1
1
1
1
1
1
1
1

61

4.5
28.7
3.6

48.4

GO

s-

oo
a.

o
o

0
0
0

on
27
3
1

26 .2
3 Trace
1 Trace

'3,750
12
470
2

"8

7,500

4.1 Trace

l-l

16.7 Trace
2.1 Trace

18
2

17
.1
2 Trace

20 122,500
Trace
.03 Trace
2
" 3 1 0 Trace Trace Trace

53.6 125.1
7.8
3.3
154.4 17.7
1.1
9.7
67.0
98.5
4.2
6.2
25.9 159.8
1.6 10.0
93.1 75.6

0
0
0
0
0
0
0
0
0

0
0
0
0
0
0
0
0
0

0
0
0
0
0
0
0
0
0

0
0
0
0
0
0
0
0
0

0
0
0
0
0
0
0
0
0

0
0
0
0
0
0
0
0
0

0
0
0
0
0
0
0
0
0

0
0
0
0
0
0
0
0
0

5.8 4.7
63.0 99.6

0
0

0
0

0
0

0
0

0
0

0
0

0
0

0
0

1 tbsp

CO

a
CD

Source: Consumer and Food Economics Institute (1977). Nutritive value of foods. USDA Home and Garden Bull. 72.

1006 Food Composition, Properties, and General Data

Fats and Oils, Composition II


TABLE 2.F.3
Composition of principal classes of food, animal, and vegetable fats and oils
Composition and Analytical Characteristics of Principal Classes of Food Fats and Oils of the U.S.A.

Commercial Bulk
shortenings

Household Shortenings
Vegetable
fat

Meat fat and


vegetable fat

Vegetable
fat

Meat fat and


vegetable fat

Margarine
oils

Cottonseed
salad oils

Liquid
shortenings

Composition
Oleic acid (%)
Linoleic acid (%)"
Linolenic acid (%)b
Arachidonic acid (%)b
Tolal saturated acids (%)

53-75
3-14
0-0 5
0
16-31

37-57
6-13
0-0 6
0-0.5
30-50

45-76
3-13
0-0.7
0
15-40

40-65
3-13
0-0.8
0-0.5
28-40

42-79
2-18
0-0.4
0
12-24

17-36
42-55
0-0.7
0
18-30

18-45
30-47
0-1.0
0
17-36

Analytical characteristics
Iodine value
Veiling point (FAO (F)
Solids index at 70F
Solids index at 90*F

70-81
108-125
15-30
10-20

54-74
114-129
16-28
10-22

65-90
103-124
16-26
7-71

55-67
110-125
19-30
7-21

68-83
96-106
11-21
1-7

107-117

90-104
86-126
2-7
0.5-5

' Total monounsaturated acids.

8y spectrophotometric analysis

Composition and Analytical Characteristics of the Principal Animal and Vegetable Fats and Oils Used in Foods in the U.S.A.
eef
fat

Coconut

Corn

oil

oil

Cottonseed oil

25-37
50-56
0.1-0.7

17-37
44-55
0-0.6

86-91

9-15

17-31

8-15
79-82
19-27
0

122-125

103-112

utter
fat

Coco
butter

Composition
Oleic acid (%)*
35-45
Linoleic acid (%)*
0.5-3
Linolenic acid (%)'
0.2-0.6
Arachidonic acid (%)b
0.05-02
Total saturated acids (%)... 45-58

30-32
1.0-2.5
0.2-0.5
0.2-0.4
63-68

34-38
3-3.5
0.1-0.2

6-9
1-4
0-0.1

57-61

Analytical characteristics
Iodine value
Melting point (FAQ. (F)
Solids index at 70F
Solids index at 90*F

30-40
97-100
11-13
2.5-4

37-44
86-95
47-49
0

38-44
116-121
23-30
18-24
b

Total monounsaturated acids

47-83
7-13
0.2-14
0.2-O..4
29-37
63-69
99-112
17-21
4-6

Olive
oil

Peanut
oil

Soybean

62-83
8-15
0.5-0.7

30-58
21-37
0-0.5

16-47
39-53
4-9

9-22

16-26

5-24

76-88

90-99

125-131

oil

By speclrophotomelric analysis.

Composition and Analytical Characteristics of Some Other Vegetable Oils Not Normally Used in Foods in the U.S.A.
Linseed
oil
Composition
Oleic acid
(%)
Linoleic
acid (%)b
Linolenic
acid (%)* . . . .
Arachidonic
acid (%)" . . . .
Total saturated
acids (%) . . . .

31-36

Palm
oil

34-56

Palm
kernel
oil

14'
c

8-21

10-11

2-3

42 30

0.1-0 4

0-6

34-50

* Tolal monounsaturated acids.


' By speclrophotomelric analysis.

Rapeseed
oil

Saiflower
oil

..
Ol1

59-62"

10-23

35-47

15

69-78

40-44

9-10

0-2

0-03

84C

14-16

5-13

Linseed
oil

Palm
..
Ol1

Analytical
characteristics
Iodine value . 181-192 51-58
Melting point

(FACM'F) . .
103-105
Solids index

at 70F . . . .
11-13
Solids index
*t 90*F . . . .
6-8

,Palm.
kernel
oil

16-18
84-86

Rap

*"
seed
oil

,, S a f Sesame
flower
.,
Ol1
oil

103-109 141-150 109-115

31-33

12-16

' Only one analysis available


4

Mostly erucie.

Source: Anonymous (1969). The Wecobee Handbook. PVO International, Boonton, New Jersey.

Food Composition, Properties, and General Data 1007

Fats and Oils, Fatty Acid Composition


TABLE 2.F.4
Fatty acid composition of common fats and oils as determined by gas chromatography
Acid
(Commonly
referred to
. . name o f . .
predominant
specie)
Caprylic
Capric
Laurie
Myristic
Palmitic
Stearic
Oleic
Linoleic
Arachidic
Linolenic
Cadoleic
Behenic
Lignoceric
Others

C.C.
Common
Designation
C8:0
C10:0
C12:0
C14:0
C16:0
C18:0
C18:1
C18:2
C20:0
C18:3
C20:1
C22:0
C24:0
C4:0
C6:0
C12:1
C14:1
C16:1

Iodine No. (Wijs) Typical


Iodine No. (Wijs) Range
Sap. Value Range
Wiley Melting Pt. F.
Acid
(Commonly
referred to
. .name o f . .
predominant
specie)
Caprylic
Capric
Laurie
Myristic
Palmitic
Stearic
Oleic
Linoleic
Arachidic
Linolenic
Gadoleic
Behenic
Lignoceric
Others

Babassu

Butter
Fat (1)

Cocoa
Butter

Coconut

Corn

7
5
45
15
9
3
13
2
0.1

1.5
3
4
12
25
9
_
_
1

_
_
_
0.5
25
35
37.5
2
_
_
_
_
_
_

8
7
48.2
18
8.5
2.3
6
2
_
_
_
_
_
_

_
_
3
1
0.4
1.5
4
16
15-19
247-250
79

30
25-35
216-240
82-95

40
35-43
190-200
79-99

9
8-12
254-262
76

C.C.
Common
Designation

Peanut
(1)

Rapeseed
(1)

RiceBran

C8:0
C10:0
C12:0
C14:0
C16:0
C18:0
C18:1
C18:2
C20:0
C18:3
C20:1
C22:0
C24:0
C22:1

Iodine No. (Wijs) Typical


Iodine No. (Wijs) Range
Sap. Value Range
Wiley Melting Pt. F.

_
_
_
3
1.5
32
19
_
10
10
0.5
_

_
_
0.5
17
2.5
46
32
0.5

101
95-108
183-194

0.2
0.1
11
3
46
31
1.5
1.5
3.3
1.3
23.5

100
90-110
170-180

Palm

Palm
Kernel

1
46
4
37
10
0.4

4
4
50
16
8
2.5
12
3
0.1

0.3
_
_
_

0.1
_
_
_

15
12-18
255-260
-

50
45-55
196-200
104-110

17
16-20
244-255
80

Tallow
Beef

Tallow
Mutton

Cottonseed

Lard
(1)

OuriCuri

_
0.2
12
2.2
27
57
0.3

0.1
0.1
0.9
23.5
2.5
18
54
0.3

_
_
0.1
1
23
9
46
14
0.2

1
_
_
_

0.3
_
_
_

Trace
_
_

10
9
46
9
8
2
13
3
_
_
_
_
_
_

125
120-128
189-193
-

110
105-116
189-198

73
65-80
190-198
88-110

Sunflower

Safflower Soybean

_
_

2
35
16
44
2

1
21
30
43
5

_
8
3
13
75
trace

_
11
4
25
50
0.4

8
3
20
67.8
0.5

1
_

0.5

0.3

0.2

145
135-150
188-192

132
127-140
190-194

130
125-140
188-194

40
35-45
196-200

40
35-45
193-195

0.4

(1) Large variation normally encounter od.

Source: Anonymous (1969). The Wecobee Handbook. PVO International, Boonton, New Jersey.

1008 Food Composition, Properties, and General Data

Fats and Oils, Physical and Chemical Properties


TABLE 2.F.5
Properties of land and marine animals and plants
PROPERTIES OF LAND AND MARINE ANIMALS AND PLANTS
Specific Gravity was calculated at the specified temperature
and referred to water at the same temperature, unless otherwise indicated. Refractive Index was measured at 40C, un-

Fat or Oil

less otherwise specified, using the D-line of sodium (589


nm). Data in brackets refer to the column heading in brack
ets.

Melting
Specific
[Solidification] Gravity U
Point, C
[Temp,C]

Source (Synonym)

Refractive
Iodine Saponification
Index
Value
Value
[Temp,C]

Land Animals
1
2
3
4
5
6

Butterfat
Depot fat
Lard oil
Neat's-foot oil
Tallow, beef
mutton

Bos taurus
Homo sapiens
Sus scrofa
Bos taurus
Bos taurus
Ovis aries

[40]2-/
[15]
[15]
[25]

32.2
[15]
[30.5]

0.911
0.918
0.919
0.910

[42.0]

0.945 [15]

1.4565

0.925
0.900
0.903
0.905

1.481 [25]
1.4610(60]
1.4645 160]
1.4660(60]

1.4548
1.4602
1.4615
1.464 [25]

36.1
67.6
58.6
69-76
49.5
40

227
196.2
198.5
190-199
197
194

165
140
170
185
76-88

186
192
191
193
122-130

70

140-144

Marine Animals
7
8
9
10
11

Cod-liver oil
Herring oil
Menhaden oil
Sardine oil
Sperm oil, body

12

head

13 Whale oil

Gadus morhua
Clupea hareng'us
Brevoortia tyrannus
Sardinops caerulea
Physeter catodon (P. macrocephalus)
Physeter catodon (P. macroceph
alus)
Balaena mysticetus

[25]
[60]
[60]
[60]

0.892 [60]

1.460 [60] 120

195

0.893
0.961
0.964
0.924
0.922
0.917
0.938
0.914
0.917
0.925
0.974
0.918
0.915
0.923
0.914
0.935
0.925
0.915
0.900
0.919
0.927
0.923
0.934
0.929

1.443 [60] 15.5


85.5
1.4770
36.5
1.4568
10.4
1.4493
1.4734
122.6
105.7
1.4735
1.4782 [25] 178.7
102
1.475
71
1.4615
1.471
128.5
1.514 [25] 140-180
1.4679
81.1
1.4578
54.2
1.4569
37.0
1.4691
93.4
1.481 [25] 195
1.4685
135
98.6
1.4706
1.462 [60] 145
106.6
1.4646
1.4729
130.0
1.4694
125.5
1.5174(25] 168.2
1.4745
125

247
180.3
195
257
190
194.3
190.3
174
194.5
190
190.5
192
199.1
250
192.1
192
197.5
174.7
192
191.5
190.6
188.7
193.1
174.5

Plants
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
17

Attalea funifera
Babassu oil
Ricinus eommunis
Castor oil
Theobroma cacao
Cocoa butter
Cocos nucifera
Coconut oil
Zea mays
Corn oil
Gossypium hirsutum
Cottonseed oil
Linum usitatissimum
Linseed oil
Brassica hirta
Mustard oil
Mclia azedarach
Neem oil
Guizotia abyssinica
Niger-seed oil
Licania rigida
Oiticica oil
Olea europaea saliva
Olive oil
Elaeis guineensis
Palm oil
Elaeis guineensis
Palm-kernel oil
Arachis hypogaea
Peanut oil
Perilla frutescens
PiM-illa oil
Papaver somniferum
Poppy-seed oil
Brassica campestris
Rapeseed oil
Carthamus tinctorius
Sufflower oil
Sesamutn indicum
Sesame oil
Glycine max (G. soja)
Soybean oil
Sunflower-seed oil Helianthus annuus
Alenrites fordii
Tung oil
Triticum aestivutn
Wheat-germ oil

' ' Unless otherwise indicated.

2l

22-26
[-18.0]
34.1
25.1
[-20.0]
[-1.0]
[-24.0]
-3

[-6.0]
35.0
24.1
[3.0]
1-15]
[-10]
[-6.0]
[-16.0]
[-17.0]
[-2.5]

[60H/
[15]
[15]
[15]
[15]
[25]
[15]
[15]
[15]
[15]
[25]
[15]
[15]
[15]
[15]
[15F/
[15]
[15]
[60]-*/
[25]
[15]
[15]
[15]
[25]

Referred to water at 15C. 3'< Density, measured at the specified temperature.

Source: Altman, P. L., and Dittmer, D. S. (editors) (1972). Biology Data Book, Vol. 1. Federation of American
Societies for Experimental Biology, Bethesda, Maryland.

TABLE 2.F.6
Common fatty acids and their structural formulas
Common Name
Systematic Name

Structural Formula

Laurie
Myristic
Palmitic
Stearic
Arachidic
Behenic
Lignoceric

Saturated Acids
n-Butanoic
3-Methyl-n-Butanoic
n-Hexanoic
n-Octanoic
n-Decanoic
n-Dodecanoic
n-Tetradecanoic
n-Hexadecanoic
n-Octadecanoic
n-Eicosanoic
n-Docosanoic
n-Tetracosanoic

CH 3 (CH 2 ) 2 COOH
(CH 3 ) 2 CHCH 2 COOH
CH 3 (CH 2 ) 4 COOH
CH 3 (CH 2 ) 6 COOH
CH 3 (CH 2 ) 8 COOH
CH 3 (CH 2 ) 10 COOH
CH 3 (CH 2 ) 12 COOH
CH 3 (CH 2 ) 14 COOH
CH 3 (CH 2 ) 16 COOH
CH 3 (CH 2 ) 18 COOH
CH 3 (CH 2 ) 20 COOH
CH 3 (CH 2 ) 22 COOH

Palmitoleic
Oleic
Linoleic
Linolenic
Arachidonic

Unsaturated Acids
Hexadec-9-enoic
Octadec-9-enoic
Octadeca-9,12-dienoic
Octadeca-9,12,15-trienoic
Eicosa-5,8,11,14-tetraenoic

CH 3 (CH 2 ) 5 CH:CH(CH 2 ) 7 COOH


CH 3 (CH 2 ) 7 CH: CH (CH 2 ) 7 COOH
CH 3 (CH 2 ) 4 CH. CH CH 2 CH:CH (CH 2 ) 7 COOH
CH,CH 2 CH: CHCH 2 CH: CHCH 2 CH: CH (CH 2 ) 7 COOH
CH 3 (CH 2 ) 4 CH: CHCH 2 CH: CHCH 2 CH: CHCH 2 CH: CH (CH 2 ) 3 COOH

Butyric
Isovaleric
Caproic
Caprylic

Capric

1
O

aO
o

o
o
en

Source: Paul, P. C, and Palmer, H. H. (1972). Food Theory and Applications. John Wiley & Sons, New York.

en

a
O
o

I
a
o
o

TABLE 2.F.7
Properties of various fatty acids

Acid

Formula

Molecular
Weight

Neutralization
Value

Iodine
Value

Melting
Pt. # C .

Boiling Pt.
C. @
5 mm Hg

Boiling Pt.
#
C. @
10 mm Hg

Number
Double
Bonds

Butyric

C4H8O2

88.10

636.82

- 8.0

50.0

Caproic

C 6 H, 2 O 2

116.16

483.03

- 3.5

86.5

99

Caprylic

C 8 H, 4 O 2

144.21

389.07

16.5

113.5

124

Capric

C|oH2oOa

172.26

325.71

31.3

137.0

152

Laurie

CI2HJ4O2

200.31

280.08

43.6

158.0

170

Lauroleic

C|jH 2 2 O 2

198.29

282.94

128.01

Myristic

C14HJ8O2

228.36

245.69

Myristoleic

53.8

178.0
190

C)4H 26 O 2

226.34

247.87

112.14

- 4.5

1
0

Pentadecanoic

C,sH 30 O 2

242.40

231.46

52.3

187.0

Palmitic

C, 6 H 3 2 O 2

256.42

218.80

62.9

197.0

0
210

Palmitoleic

254.40

220.53

1.5

99.78

Margaric

C17HJ4O2

270.45

207.45

61.3

206.0

Stearic

C 18 H 36 O 2

284.47

197.23

69.9

214.0

Oleic

C 18 H 3 4O 2

282.44

198.64

89.87

linoleic

C)8H32Oj

280.43

200.07

181.03

5.0

Linolenic

CI8H30O2

278.40

201.51

273.51

-11.0

Hydnocarpic

ClftH28O2

252.22

222.6

100.65

0
226

13.4

209.0

(Continued)

GO

D
SB

Food Composition, Properties, and General Data 1011

Fatty Acids and Their Properties


t

'

(Continued)

jq

r*

w>

in

R S ! S

in.

in

in

vp

q o q q q q q q o o q q o o q q o
u u u ' u u u t J u u ' u ' u ' u u ' u

I
2 I .=
Z-

bo

3"

o
o

TABLE 2.F.8
Fatty acid composition of common animal and vegetable fats and oils
SECTION 1
No. of
Fatty Acid
Carbon
Systematic Name
Common Name Atoms Cottonseed
n-Tetranoic
n-Hexanoic
n-Octanoic
n-Decanoic
n-Dodecanoic
n -Tetradecanoic
n -Hexadecanoic
n-Octadecanoic
n-Eicosanoic
n-Docosanoic
n-Tetracosanoic
9-Tetradecenoic
9 -Hexadecenoic
9-Octadecenoic
9-Eicosenoic
13-Docosenoic
9, 12-Octadecadienoic
9, 12,15-Octadecatrienoic
9, 11,13-Octadecatrienoic
5, 8, 11, 14-Eicosatetraenoic
4, 8, 12, 15,19-Docosapentaenoic
Docosadienoic

Butyric
Caproic
Caprylic
Capric
Laurie
Myristic
Palmitic
Stearic
Arachidic
Behenic
Lignoceric
Myristoleic
Palmitoleic
Oleic
Gadoleic
Erucic
Linoleic
Linolenic
Eleostearic
Arachidonic

4
6
8
10
12
14
16
18
20
22
24
14
16
18
20
22
18
18
18
20

Clupanodonic

22

3*
Kapok

Soybean

Sesame

Coconut

Palm Kernel

Babassu

a
0.5

21.9
1.9
0.1

10.5

1*

8.6
1.3

0.1

8.2-9.4
3.6-5.7
0.8-1.2

0.5

30.7

46.1

23.0

35-45.4

44.9

33.5

55.0

40.4-48.4

8.0

0-0.8
5.5-9.9
4.5-9.5
44-52
13-19
7.5-10.5
1-3

3-4
3-7

46-52
14-17
6.5-9
1-2.5

0-0.4

0-0.2
4-6.5
2.7-7.6
44-46
15-20
6-9
3-6

0.2-0.7

0-1.3
5-8

1.5-2.5

13-19
0.5-2

12-18
1.4-2.8

o
S3

D
03

{Continued)

3"

TABLE 2.F.8 {Continued)


SECTION 2
No. of
Fatty Acid
Carbon
Systematic Name
Common Name Atoms
n-Tetranoic
n-Hexanoic
n-Octanoic
n-Decanoic
n-Dodecanoic
n -Tetradecanoic
n-Hexadecanoic
n-Octadecanoic
n-Eicosanoic
n-Docosanoic
n -Tetracosanoic
9-Tetradecenoic
9-Hexadecenoic
9-Octadecenoic
9-Eicosenoic
13-Docosenoic
9, 12-Octadecadienoic
9, 12, 15-Octadecatrienoic
9, 11, 13-Octadecatrienoic
5, 8, 11, 14-Eicosatetraenoic
4, 8, 12, 15, 19-Docosapentaenoic
Docosadienoic

Butyric
Caproic
Caprylic
Capric
Laurie
Myristic
Palmitic
Stearic
Arachidic
Behenic
Lignoceric
Myristoleic
Palmitoleic
Oleic
Gadoleic
Erucic
Linoleic
Linolenic
Eleostearic
Arachidonic

4
6
8
10
12
14
16
18
20
22
24
14
16
18
20
22
18
18
18
20

Clupanodonic

22

Palm

Rapeseed

Mustard
White
Black

Ravison

Sunflower

Safflower

Co

o
o
a1.1-2.5
40-46
3.6-4.7

0-1.2
39-45
7-11

1.9-2.8
0.4-3.5
0.5-2.4
0.6-2.1
0.5-0.8
0.1-2.9
12.3-16.0
3.5-6.0
45-54
12-16
7.0-9.9

0.9-2.3

0.4
1.5
0.4
0.5
2.0
1.0

0.8
0.7
0.5
2.3
1.8

4.3
2.1
1.8
0.5
0.6

22.0

20.7
8.1
40.6
18.0
0.5

0.6
15.5
4.1
38.7
20.9
9.9

7.0

44.2
14.2
6.8

7-14.2

6.4
3.1
0.2

14.1-43.1

13.4

44.2-75.4

76.9

1.0

5"

{Continued)

ii

09

a
a
o
!

TABLE 2.F.8 (Continued)


SECTION 3
No. of
Fatty Acid
Carbon
Systematic Name
Common Name Atoms
n-Tetranoic
n-Hexanoic
n-Octanoic
n-Decanoic
n-Dodecanoic
n-Tetradecanoic
n-Hexadecanoic
n-Octadecanoic
n-Eicosanoic
n-Docosanoic
n-Tetracosanoic
9-Tetradecenoic
9-Hexadecenoic
9-Octadecenoic
9-Eicosenoic
13-Docosenoic
9, 12-Octadecadienoic
9, 12, 15-Octadecatrienoic
9, 11, 13-Octadecatrienoic
5, 8, 11, 14-Eicosatetraenoic
4, 8, 12, 15, 19-Docosapentaenoic
Docosadienoic

Butyric
Caproic
Caprylic
Capric
Laurie
Myristic
Palmitic
Stearic
Arachidic
Behenic
Lignoceric
Myristoleic
Palmitoleic
Oleic
Gadoleic
Erucic
Linoleic
Linolenic
Eleostearic
Arachidonic
Clupanodonic

ButterOlive

Teaseed

Walnut

Peanut

Perilla

fat

Linseed

3.5-3.7
1.4-2.0
0.5-1.7
1.9-2.6
2.5-4.5
8.1-14.6
25.9-30.2
9.2-11.2

4
6
8
10
12

14
16
18
20

0.5-1.2
9.7-15.6
1.0-3.3
0.1-0.9

22
24
14
16

18

4.9
1.2

0.01-0.4
3.5-4.6
0.9-1.9

17.1-21.9

6-12

5.9- 16.5

0.9
42.3-71.5

17.8-36.4

7.5-15.0

6.8

50-73.4
3.3-7.7

13.0-33.4

83-88

13-28.6

18
18
20

3.4-5.7
18.7-32.8

<3

22

15.2-22.4
46.8-54
C20 & C22

en

20
22

18

O a
^ 5"

,,

1.2-2.4

86.7

ft

0.8

64.6-79.8

5>

2.1-3.7

[ 0.9-1.7

J
(Continued)

?s

O
a

B.
D
so

TABLE 2.F.8 (Continued)


SECTION 4
Fatty Acid
Systematic Name
n-Tetranoic
n-Hexanoic
n-Octanoic
n-Decanoic

No. of
Carbon
Common Name Atoms
Butyric
Caproic
Caprylic
Capric

4
6
8
10

Laurie
Myristic
Palmitic
Stearic
Arachidic
Behenic
Lignoceric
Myristoleic
Palmitoleic
Oleic
Gadoleic
Erucic
Linoleic
Linolenic

12
14
16
18
20
22
24
14
16
18
20
22
18
18

9, 11,13-Octadecatrienoic
5, 8, 11, 14-Eicosatetraenoic

Eleostearic
Arachidonic
Dihydroxy
stearic
Ricinoleic

18
20
18

12-OH. 9-octadecanoic

Beef
Tallow

Mutton
Tallow

Corn

Castor

Tung

Cacao
Butter

3"
9

Trace to
1.1

1
2-8.2

26-32
12-16

24-33
14-29

Saturated
acids 2.4

1-4

20-28
25-32

0.2-1.7
8-12
2.5-4.5

5.5

26.2
34.4

Oil

n-Dodecanoic
n -Tetradecanoic
n-Hexadecanoic
n-Octadecanoic
n-Eicosanoic
n-Docosanoic
n -Tetracosanoic
9-Tetradecenoic
9-Hexadecenoic
9-Octadecenoic
9-Eicosenoic
13-Docosenoic
9, 12-Octadecadienoic
9, 12, 15-Octadecatrienoic

Lard

GO

2.

o
2-5

41-51
3-14

5'
p

13

1.9-2.7
39-50

26-47

0.2-1.6
19-49

7.4

4.0

37.3

1-4

3-5

34-62

3.1

8.5

2.1

3-

Trace to
0.5

0.5

Trace to

1.5

82

0.4-3

0.5

18

0.6
87.0

Source: Mahlenbacher, C. V. The Analysis of Fats and Oils. Garrard Publishing Co., Champaign, Illinois.
to

1016 Food Composition, Properties, and General Data

F-Distribution, Upper 5% (0.05 or 95% Level)


TABLE 2.F.9
If a calculated F value is equal to or greater than the table value, the calculated F value is
significant
df of Greater Mean Square

df of Lesser
Mean Square
1
2
3
4

161.45
199.50
215.71
224.58
230.16
233.99
236.77
238.88
240.54
18.513
19.000
19.164
19.247
19.296
19.330
19.353
19.371
19.385
10.128
9.5521
9.2766
9.1172
9.0135
8.9406
8.8867
8.8452
8.8123
7.7086
6.9443
6.5914
6.3882
6.2561
6.1631
6.0942
6.0410
5.9988

5
6
7
8
9

6.6079
5.9874
5.5914
5.3177
5.1174

5.7861
5.1433
4.7374
4.4590
4.2565

5.4095
4.7571
4.3468
4.0662
3.8625

5.1922
4.5337
4.1203
3.8379
3.6331

5.0503
4.3874
3.9715
3.6875
3.4817

4.9503
4.2839
3.8660
3.5806
3.3738

4.8759
4.2067
3.7870
3.5005
3.2927

4.8183
4.1468
3.7257
3.4381
3.2296

4.7725

4.0990

3.6767

3.3881

3.1789

10
11
12
13
14

4.9646
4.8443
4.7472
4.6672
4.6001

4.1028
3.9823
3.8853
3.8056
3.7389

3.7083
3.5874
3.4903
3.4105
3.3439

3.4780
3.3567
3.2592
3.1791
3.1122

3.3258
3.2039
3.1059
3.0254
2.9582

3.2172
3.0946
2.9961
2.9153
2.8477

3.1355
3.0123
2.9134
2.8321
2.7642

3.0717
2.9480
2.8486
2.7669
2.6987

3.0204

2.8962

2.7964

2.7144

2.6458

15
16
17
18
19

4.5431
4.4940
4.4513
4.4139
4.3807

3.6823
3.6337
3.5915
3.5546
3.5219

3.2874
3.2389
3.1968
3.1599
3.1274

3.0556
3.0069
2.9647
2.9277
2.8951

2.9013
2.8524
2.8100
2.7729
2.7401

2.7905
2.7413
2.6987
2.6613
2.6283

2.7066
2.6572
2.6143
2.5767
2.5435

2.6408
2.5911
2.5480
2.5102
2.4768

2.5876

2.5377

2.4943

2.4563

2.4227

20
21
22
23
24

4.3512
4.3248
4.3009
4.2793
4.2597

3.4928
3.4668
3.4434
3.4221
3.4028

3.0984
3.0725
3.0491
3.0280
3.0088

2.8661
2.8401
2.8167
2.7955
2.7763

2.7109
2.6848
2.6613
2.6400
2.6207

2.5990
2.5727
2.5491
2.5277
2.5082

2.5140
2.4876
2.4638
2.4422
2.4226

2.4471
2.4205
2.3965
2.3748
2.3551

2.3928

2.3660

2.3419

2.3201

2.3002

25
26
27
28
29

4.2417
4.2252
4.2100
4.1960
4.1830

3.3852
3.3690
3.3541
3.3404
3.3277

2.9912
2.9752
2.9604
2.9467
2.9340

2.7587
2.7426
2.7278
2.7141
2.7014

2.6030
2.5868
2.5719
2.5581
2.5454

2.4904
2.4741
2.4591
2.4453
2.4324

2.4047
2.3883
2.3732
2.3593
2.3463

2.3371
2.3205
2.3053
2.2913
2.2783

2.2821

2.2655

2.2501

2.2360

2.2229

30
40
60
120

4.1709
4.0847
4.0012
3.9201
3.8415

3.3158
3.2317
3.1504
3.0718
2.9957

2.9223
2.8387
2.7581
2.6802
2.6049

2.6896
2.6060
2.5252
2.4472
2.3719

2.5336
2.4495
2.3683
2.2899
2.2141

2.4205
2.3359
2.2541
2.1750
2.0986

2.3343
2.2490
2.1665
2.0868
2.0096

2.2662
2.1802
2.0970
2.0164
1.9384

2.2107

2.1240

2.0401

1.9588

1.8799

(Continued)

Food Composition, Properties, and General Data 1017

F-Distribution, Upper 5% {Continued)


TABLE 2.F.9

(Continued)

df of Lesser
Mean Square

df of Greater Mean Square

1
2
3
4

241.88
243.91
245.95
248.01
249.05
250.10
251.14
252.20
253.25
254.31
19.396
19.413
19.429
19.446
19.454
19.462
19.471
19.479
19.487
19.496
8.7855
8.7446
8.7029
8.6602
8.6385
8.6166
8.5944
8.5720
8.5494
8.5264
5.9644
5.9117
5.8578
5.8025
5.7744
5.7459
5.7170
5.6877
5.6581
5.6281

10

12

15

20

24

30

40

60

120

5
6
7
8
9

4.7351
4.0600
3.6365
3.3472
3.1373

4.6777
3.9999
3.5747
3.2839
3.0729

4.6188
3.9381
3.5107
3.2184
3.0061

4.5581
3.8742
3.4445
3.1503
2.9365

4.5272
3.8415
3.4105
3.1152
2.9005

4.4957
3.8082
3.3758
3.0794
2.8637

4.4638
3.7743
3.3404
3.0428
2.8259

4.4314
3.7398
3.3043
3.0053
2.7872

4.3985
3.7047
3.2674
2.9669
2.7475

4.3650

3.6680

3.2298

2.9276

2.7067

10
11
12
13
14

2.9782
2.8536
2.7534
2.6710
2.6022

2.9130
2.7876
2.6866
2.6037
2.5342

2.8450
2.7186
2.6169
2.5331
2.4630

2.7740
2.6464
2.5436
2.4589
2.3879

2.7372
2.6090
2.5055
2.4202
2.3487

2.6996
2.5705
2.4663
2.3803
2.3082

2.6609
2.5309
2.4259
2.3392
2.2664

2.6211
2.4901
2.3842
2.2966
2.2229

2.5801
2.4480
2.3410
2.2524
2.1778

2.5379

2.4045

2.2962

2.2064

2.1307

15
16
17
18
19

2.5437
2.4935
2.4499
2.4117
2.3779

2.4753
2.4247
2.3807
2.3421
2.3080

2.4034
2.3522
2.3077
2.2686
2.2341

2.3275
2.2756
2.2304
2.1906
2.1555

2.2878
2.2354
2.1898
2.1497
2.1141

2.2468
2.1938
2.1477
2.1071
2.0712

2.2043
2.1507
2.1040
2.0629
2.0264

2.1601
2.1058
2.0584
2.0166
1.9795

2.1141
2.0589
2.0107
1.9681
1.9302

2.0658

2.0096

1.9604

1.9168

1.8780

20
21
22
23
24

2.3479
2.3210
2.2967
2.2747
2.2547

2.2776
2.2504
2.2258
2.2036
2.1834

2.2033
2.1757
2.1508
2.1282
2.1077

2.1242
2.0960
2.0707
2.0476
2.0267

2.0825
2.0540
2.0283
2.0050
1.9838

2.0391
2.0102
1.9842
1.9605
1.9390

1.9938
1.9645
1.9380
1.9139
1.8920

1.9464
1.9165
1.8894
1.8648
1.8424

1.8963
1.8657
1.8380
1.8128
1.7896

1.8432

1.8117

1.7831

1.7570

1.7330

25
26
27
28
29

2.2365
2.2197
2.2043
2.1900
2.1768

2.1649
2.1479
2.1323
2.1179
2.1045

2.0889
2.0716
2.0558
2.0411
2.0275

2.0075
1.9898
1.9736
1.9586
1.9446

1.9643
1.9464
1.9299
1.9147
1.9005

1.9192
1.9010
1.8842
1.8687
1.8543

1.8718
1.8533
1.8361
1.8203
1.8055

1.8217
1.8027
1.7851
1.7689
1.7537

1.7684
1.7488
1.7306
1.7138
1.6981

1.7110

1.6906

1.6717

1.6541

1.6376

30
40
60
120

2.1646
2.0772
1.9926
1.9105
1.8307

2.0921
2.0035
1.9174
1.8337
1.7522

2.0148
1.9245
1.8364
1.7505
1.6664

1.9317
1.8389
1.7480
1.6587
1.5705

1.8874
1.7929
1.7001
1.6084
1.5173

1.8409
1.7444
1.6491
1.5543
1.4591

1.7918
1.6928
1.5943
1.4952
1.3940

1.7396
1.6373
1.5343
1.4290
1.3180

1.6835
1.5766
1.4673
1.3519
1.2214

1.6223

1.5089

1.3893

1.2539

1.0000

00

F = s\/s\ = (Sl/vl)/(S2/v2),
where sf = Sl/vl and sf = S2/v2 are independent mean square estimators of a common
variance cr2, based on v1 and v2 degrees of freedom, respectively.
Source: Pearson, E. S., and Hartley, H. O. (1972). The Biometrika Tables for Statisticians, Vol. II. University Press,
Cambridge, England.

1018 Food Composition, Properties, and General Data

F-Distribution, Upper 1% (0.01 or 99% Level)


TABLE 2.F.10
If a calculated F value is equal to or greater than the table value, the calculated F value is significant
df of Greater M e a n Square

df of Lesser
Mean Square
"2

1
2
3
4

5
6
7
8
9

4052.2
4999.5
5403.4
5624.6
5763.6
5859.0
5928.4
98.503
99.000
99.166
99.249
99.299
99.333
99.356
34.116
30.817
29.457
28.710
28.237
27.911
27.672
21.198
18.000
16.694
15.977
15.522
15.207
14.976
16.258
13.745
12.246
11.259
10.561

5981.1
6022.5
99.374
99.388
27.489
27.345
14.799
14.659

13.274
10.925
9.5466
8.6491
8.0215

12.060
9.7795
8.4513
7.5910
6.9919

11.392
9.1483
7.8466
7.0061
6.4221

10.967
8.7459
7.4604
6.6318
6.0569

10.672
8.4661
7.1914
6.3707
5.8018

10.456
8.2600
6.9928
6.1776
5.6129

10.289
8.1017
6.8400
6.0289
5.4671

10.158

7.9761

6.7188

5.9106

5.3511

10
11
12
13
14

10.044
9.6460
9.3302
9.0738
8.8616

7.5594
7.2057
6.9266
6.7010
6.5149

6.5523
6.2167
5.9525
5.7394
5.5639

5.9943
5.6683
5.4120
5.2053
5.0354

5.6363
5.3160
5.0643
4.8616
4.6950

5.3858
5.0692
4.8206
4.6204
4.4558

5.2001
4.8861
4.6395
4.4410
4.2779

5.0567
4.7445
4.4994
4.3021
4.1399

4.9424

4.6315

4.3875

4.1911

4.0297

15
16
17
18
19

8.6831
8.5310
8.3997
8.2854
8.1849

6.3589
6.2262
6.1121
6.0129
5.9259

5.4170
5.2922
5.1850
5.0919
5.0103

4.8932
4.7726
4.6690
4.5790
4.5003

4.5556
4.4374
4.3359
4.2479
4.1708

4.3183
4.2016
4.1015
4.0146
3.9386

4.1415
4.0259
3.9267
3.8406
3.7653

4.0045
3.8896
3.7910
3.7054
3.6305

3.8948

3.7804

3.6822

3.5971

3.5225

20
21
22
23
24

8.0960
8.0166
7.9454
7.8811
7.8229

5.8489
5.7804
5.7190
5.6637
5.6136

4.9382
4.8740
4.8166
4.7649
4.7181

4.4307
4.3688
4.3134
4.2636
4.2184

4.1027
4.0421
3.9880
3.9392
3.8951

3.8714
3.8117
3.7583
3.7102
3.6667

3.6987
3.6396
3.5867
3.5390
3.4959

3.5644
3.5056
3.4530
3.4057
3.3629

3.4567

3.3981

3.3458

3.2986

3.2560

25
26
27

28
29

7.7698
7.7213
7.6767
7.6356
7.5977

5.5680
5.5263
5.4881
5.4529
5.4204

4.6755
4.6366
4.6009
4.5681
4.5378

4.1774
4.1400
4.1056
4.0740
4.0449

3.8550
3.8183
3.7848
3.7539
3.7254

3.6272
3.5911
3.5580
3.5276
3.4995

3.4568
3.4210
3.3882
3.3581
3.3303

3.3239
3.2884
3.2558
3.2259
3.1982

3.2172

3.1818

3.1494

3.1195

3.0920

30
40
60
120

7.5625
7.3141
7.0771
6.8509
6.6349

5.3903
5.1785
4.9774
4.7865
4.6052

4.5097
4.3126
4.1259
3.9491
3.7816

4.0179
3.8283
3.6490
3.4795
3.3192

3.6990
3.5138
3.3389
3.1735
3.0173

3.4735
3.2910
3.1187
2.9559
2.8020

3.3045
3.1238
2.9530
2.7918
2.6393

3.1726
2.9930
2.8233
2.6629
2.5113

3.0665

2.8876

2.7185

2.5586

2.4073

(Continued)

Food Composition, Properties, and General Data 1019

F-Distribution, Upper 1% (Continued)


TABLE 2.F.10 (Continued)
df of Greater Mean Square

df of Lesser
Mean Square
10

1
2
3
4

12

15

20

24

30

40

60

120

6055.8
6106.3
6157.3
6208.7
6234.6
6260.6
6286.8
6313.0
6339.4
6365.9
99.399
99.416
99.433
99.449
99.458
99.466
99.474
99.482
99.491
99.499
27.229
27.052
26.872
26.690
26.598
26.505
26.411
26.316
26.221
26.125
14.546
14.374
14.198
14.020
13.929
13.838
13.745
13.652
13.558
13.463

5
6
7
8
9

10.051
7.8741
6.6201
5.8143
5.2565

9.8883
7.7183
6.4691
5.6667
5.1114

9.7222
7.5590
6.3143
5.5151
4.9621

9.5526
7.3958
6.1554
5.3591
4.8080

9.4665
7.3127
6.0743
5.2793
4.7290

9.3793
7.2285
5.9920
5.1981
4.6486

9.2912
7.1432
5.9084
5.1156
4.5666

9.2020
7.0567
5.8236
5.0316
4.4831

9.1118
6.9690
5.7373
4.9461
4.3978

9.0204

6.8800

5.6495

4.8588

4.3105

10
11
12
13
14

4.8491
4.5393
4.2961
4.1003
3.9394

4.7059
4.3974
4.1553
3.9603
3.8001

4.5581
4.2509
4.0096
3.8154
3.6557

4.4054
4.0990
3.8584
3.6646
3.5052

4.3269
4.0209
3.7805
3.5868
3.4274

4.2469
3.9411
3.7008
3.5070
3.3476

4.1653
3.8596
3.6192
3.4253
3.2656

4.0819
3.7761
3.5355
3.3413
3.1813

3.9965
3.6904
3.4494
3.2548
3.0942

3.9090

3.6024

3.3608

3.1654

3.0040

15
16
17
18
19

3.8049
3.6909
3.5931
3.5082
3.4338

3.6662
3.5527
3.4552
3.3706
3.2965

3.5222
3.4089
3.3117
3.2273
3.1533

3.3719
3.2587
3.1615
3.0771
3.0031

3.2940
3.1808
3.0835
2.9990
2.9249

3.2141
3.1007
3.0032
2.9185
2.8442

3.1319
3.0182
2.9205
2.8354
2.7608

3.0471
2.9330
2.8348
2.7493
2.6742

2.9595
2.8447
2.7459
2.6597
2.5839

2.8684

2.7528

2.6530

2.5660

2.4893

20
21
22
23
24

3.3682
3.3098
3.2576
3.2106
3.1681

3.2311
3.1730
3.1209
3.0740
3.0316

3.0880
3.0300
2.9779
2.9311
2.8887

2.9377
2.8796
2.8274
2.7805
2.7380

2.8594
2.8010
2.7488
2.7017
2.6591

2.7785
2.7200
2.6675
2.6202
2.5773

2.6947
2.6359
2.5831
2.5355
2.4923

2.6077
2.5484
2.4951
2.4471
2.4035

2.5168
2.4568
2.4029
2.3542
2.3100

2.4212

2.3603

2.3055

2.2558

2.2107

25
26
27
28
29

3.1294
3.0941
3.0618
3.0320
3.0045

2.9931
2.9578
2.9256
2.8959
2.8685

2.8502
2.8150
2.7827
2.7530
2.7256

2.6993
2.6640
2.6316
2.6017
2.5742

2.6203
2.5848
2.5522
2.5223
2.4946

2.5383
2.5026
2.4699
2.4397
2.4118

2.4530
2.4170
2.3840
2.3535
2.3253

2.3637
2.3273
2.2938
2.2629
2.2344

2.2696
2.2325
2.1985
2.1670
2.1379

2.1694

2.1315

2.0965

2.0642

2.0342

30
40
60
120

2.9791
2.8005
2.6318
2.4721
2.3209

2.8431
2.6648
2.4961
2.3363
2.1847

2.7002
2.5216
2.3523
2.1915
2.0385

2.5487
2.3689
2.1978
2.0346
1.8783

2.4689
2.2880
2.1154
1.9500
1.7908

2.3860
2.2034
2.0285
1.8600
1.6964

2.2992
2.1142
1.9360
1.7628
1.5923

2.2079
2.0194
1.8363
1.6557
1.4730

2.1108
1.9172
1.7263
1.5330
1.3246

2.0062

1.8047

1.6006

1.3805

1.0000

00

F = s\/s\ = (S1/v1)/(S2/v2),
where sf = S1/v1 and s2 = S2/v2 are independent mean square estimators of a common
variance a2, based on f1 and v2 degrees of freedom, respectively.
Source: Pearson, E. S., and Hartley, H. O. (1972). The Biometrika Tables for Statisticians, Vol. II. University Press,
Cambridge, England.

1020 Food Composition, Properties, and General Data

F-Distribution, Upper 0.5% (0.005 or 99.5% Level)


TABLE 2.F.11
If a calculated F value is equal to or greater than the table value, the calculated F value is significant
df of Greater Mean Square

df of Lesser
Mean Square.

6
1
2
3
4

16211
20000
21615
22500
23056
23437
23715
23925
24091
198.50
199.00
199.17
199.25
199.30
199.33
199.36
199.37
199.39
55.552
49.799
47.467
46.195
45.392
44.838
44.434
44.126
43.882
31.333
26.284
24.259
23.155
22.456
21.975
21.622
21.352
21.139

5
6
7
8
9

22.785
18.635
16.236
14.688
13.614

10
11
12
13
14

12.826
12.226
11.754
11.374
11.060

15
16
17
18
19

10.798
10.575
10.384
10.218
10.073

16.530
12.917
10.882
9.5965
8.7171

15.556
12.028
10.050
8.8051
7.9559

14.940
11.464
9.5221
8.3018
7.4712

14.513
11.073
9.1553
7.9520
7.1339

14.200
10.786
8.8854
7.6941
6.8849

13.961
10.566
8.6781
7.4959
6.6933

13.772

10.391

8.5138

7.3386

6.5411

9.4270
8.9122
8.5096
8.1865
7.9216

8.0807
7.6004
7.2258
6.9258
6.6804

7.3428
6.8809
6.5211
6.2335
5.9984

6.8724
6.4217
6.0711
5.7910
5.5623

6.5446
6.1016
5.7570
5.4819
5.2574

6.3025
5.8648
5.5245
5.2529
5.0313

6.1159
5.6821
5.3451
5.0761
4.8566

5.9676

5.5368

5.2021

4.9351

4.7173

7.7008
7.5138
7.3536
7.2148
7.0935

6.4760
6.3034
6.1556
6.0278
5.9161

5.8029
5.6378
5.4967
5.3746
5.2681

5.3721
5.2117
5.0746
4.9560
4.8526

5.0708
4.9134
4.7789
4.6627
4.5614

4.8473
4.6920
4.5594
4.4448
4.3448

4.6744
4.5207
4.3894
4.2759
4.1770

4.5364

4.3838

4.2535

4.1410

4.0428

18.314
14.544
12.404
11.042
10.107

20
21
22
23
24

9.9439
9.8295
9.7271
9.6348
9.5513

6.9865
6.8914
6.8064
6.7300
6.6609

5.8177
5.7304
5.6524
5.5823
5.5190

5.1743
5.0911
5.0168
4.9500
4.8898

4.7616
4.6809
4.6088
4.5441
4.4857

4.4721
4.3931
4.3225
4.2591
4.2019

4.2569
4.1789
4.1094
4.0469
3.9905

4.0900
4.0128
3.9440
3.8822
3.8264

3.9564

3.8799

3.8116

3.7502

3.6949

25
26
27
28
29

9.4753
9.4059
9.3423
9.2838
9.2297

6.5982

5.4615

4.8351

4.4327

4.1500

3.9394

3.7758

3.6447

6.5409
6.4885
6.4403
6.3958

5.4091
5.3611
5.3170
5.2764

4.7852
4.7396
4.6977
4.6591

4.3844
4.3402
4.2996
4.2622

4.1027
4.0594
4.0197
3.9831

3.8928
3.8501
3.8110
3.7749

3.7297
3.6875
3.6487
3.6131

3.5989

3.5571

3.5186

3.4832

30
40
60
120

9.1797
8.8279
8.4946
8.1788
7.8794

6.3547
6.0664
5.7950
5.5393
5.2983

5.2388
4.9758
4.7290
4.4972
4.2794

4.6234
4.3738
4.1399
3.9207
3.7151

4.2276
3.9860
3.7599
3.5482
3.3499

3.9492
3.7129
3.4918
3.2849
3.0913

3.7416
3.5088
3.2911
3.0874
2.8968

3.5801
3.3498
3.1344
2.9330
2.7444

3.4505

3.2220

3.0083

2.8083

2.6210

(Continued)

Food Composition, Properties, and General Data 1021

F-Distribution, Upper 0.5% (Continued)


TABLE 2.F.11 (Continued)

df of Greeiter M e a n Square

df of Lesser
M e a n Square
"2

1
2
3
4

"1

10

12

15

20

24

30

40

60

120

24224
24426
24630
24836
24940
25044
25148
25253
25359
25464
199.40
199.42
199.43
199.45
199.46
199.47
199.47
199.48
199.49
199.50
43.686
43.387
43.085
42.778
42.622
42.466
42.308
42.149
41.989
41.828
20.967
20.705
20.438
20.167
20.030
19.892
19.752
19.611
19.468
19.325

5
6
7
8
9

13.618
10.250
8.3803
7.2106
6.4172

13.384
10.034
8.1764
7.0149
6.2274

13.146
9.8140
7.9678
6.8143
6.0325

12.903
9.5888
7.7540
6.6082
5.8318

12.780
9.4742
7.6450
6.5029
5.7292

12.656
9.3582
7.5345
6.3961
5.6248

12.530
9.2408
7.4224
6.2875
5.5186

12.402
9.1219
7.3088
6.1772
5.4104

12.274
9.0015
7.1933
6.0649
5.3001

12.144

8.8793

7.0760

5.9506

5.1875

10
11
12
13
14

5.8467
5.4183
5.0855
4.8199
4.6034

5.6613
5.2363
4.9062
4.6429
4.4281

5.4707
5.0489
4.7213
4.4600
4.2468

5.2740
4.8552
4.5299
4.2703
4.0585

5.1732
4.7557
4.4314
4.1726
3.9614

5.0706
4.6543
4.3309
4.0727
3.8619

4.9659
4.5508
4.2282
3.9704
3.7600

4.8592
4.4450
4.1229
3.8655
3.6552

4.7501
4.3367
4.0149
3.7577
3.5473

4.6385

4.2255

3.9039

3.6465

3.4359

15
16
17
18
19

4.4235
4.2719
4.1424
4.0305
3.9329

4.2497
4.0994
3.9709
3.8599
3.7631

4.0698
3.9205
3.7929
3.6827
3.5866

3.8826
3.7342
3.6073
3.4977
3.4020

3.7859
3.6378
3.5112
3.4017
3.3062

3.6867
3.5389
3.4124
3.3030
3.2075

3.5850
3.4372
3.3108
3.2014
3.1058

3.4803
3.3324
3.2058
3.0962
3.0004

3.3722
3.2240
3.0971
2.9871
2.8908

3.2602

3.1115

2.9839

2.8732

2.7762

20
21
22
23
24

3.8470
3.7709
3.7030
3.6420
3.5870

3.6779
3.6024
3.5350
3.4745
3.4199

3.5020
3.4270
3.3600
3.2999
3.2456

3.3178
3.2431
3.1764
3.1165
3.0624

3.2220
3.1474
3.0807
3.0208
2.9667

3.1234
3.0488
2.9821
2.9221
2.8679

3.0215
2.9467
2.8799
2.8197
2.7654

2.9159
2.8408
2.7736
2.7132
2.6585

2.8058
2.7302
2.6625
2.6015
2.5463

2.6904

2.6140

2.5455

2.4837

2.4276

25
26
27
28
29

3.5370
3.4916
3.4499
3.4117
3.3765

3.3704
3.3252
3.2839
3.2460
3.2110

3.1963
3.1515
3.1104
3.0727
3.0379

3.0133
2.9685
2.9275
2.8899
2.8551

2.9176
2.8728
2.8318
2.7941
2.7594

2.8187
2.7738
2.7327
2.6949
2.6600

2.7160
2.6709
2.6296
2.5916
2.5565

2.6088
2.5633
2.5217
2.4834
2.4479

2.4961
2.4501
2.4079
2.3690
2.3331

2.3765

2.3297

2.2867

2.2470

2.2102

30
40
60
120

3.3440
3.1167
2.9042
2.7052
2.5188

3.1787
2.9531
2.7419
2.5439
2.3583

3.0057
2.7811
2.5705
2.3727
2.1868

2.8230
2.5984
2.3872
2.1881
1.9998

2.7272
2.5020
2.2898
2.0890
1.8983

2.6278
2.4015
2.1874
1.9840
1.7891

2.5241
2.2958
2.0789
1.8709
1.6691

2.4151
2.1838
1.9622
1.7469
1.5325

2.2998
2.0636
1.8341
1.6055
1.3637

2.1760

1.9318

1.6885

1.4311

1.0000

00

Source: Pearson, E. S., and Hartley, H. O. (1972). The Biometrika Tables for Statisticians, Vol. II. University Press, Cambridge,
England.

1022 Food Composition, Properties, and General Data

Fermented Ingredients
TABLE 2.F.12
Examples of formulas for fermented foods
Ingredient

Flour
Water
Salt
Yeast
Shortening
Yeast food
Mall
Sugar
Nonfat milk
solids
Whole egg
Sodium bi
carbonate
Ammonium bi
carbonate
Cheese
Invert syrup
Molasses
Graham meal
Graham flour
Mace
Vanilla
Cardamom

Pastry

Bagel

Pretzel

Cracker

H. Glut

Cracker

69.0
20.7
1.0
0.1
5.9
0.1
0.3
1.7
0.9

43.5
13.3
0.9

64.0
28.8
1.2
1.8

71.6
25.0
1.1
0.2
2.1

0.3

0.7

Crackers

Sweet
Dough

Danish

Soda

Cheese

Mellow Br.

Bread

Cracker

Cracker

46.8
23.3
0.7
2.9
8.7

35.8
18.0
0.6
2.2
22.5*

70.3
20.5
1.1
0.1
7.0

66.1
15.1
0.8
0.2
4.0
0.1
0.3

8.7
2.9

9.0
2.2

5.8

9.0

0.6

0.4

0.2

Sprayed
Cracker

Graham

7.0
4.2
12.1

0.3
13.2
2.9
2.4
2.4
14.5
0.2
0.6
0.1

* Approximately 80.0% of this shortening is comprised of "roll in" shortening.


Data based on 100 parts of wet dough or batter.
Source: Cotton, R. H., and Ponte, J. G. (1973). Baking industry. In Wheat: Production and Utilization. G. E. Inglett
(editor). AVI Publishing Co., Westport, Connecticut.

Food Composition, Properties, and General Data 1023

Fertilizer
TABLE 2.F.13
Examples of grade formulas

Pounds

Ingredient

Nitrogen
(N)

Analysis

Avail
able
phosphoric
acid
(APA)

Potassium
oxide
(KiO)

5-10-5 (including organic N)


200 Tankage
424 Sulfate of ammonia
1,020 Superphosphate
174 Muriate of potaah
182 Limestone or sand

8.0
20.8
20.0
60.0

N
N
APA
K,0

0 80
4 41
10 20
5 22

5 21

2,000

10 20

5 22

Resi-

a
o

3
I I

Wa- dual
ter acidity

0 80

458
61 3 32

182+

61 4 12 276

56

1. 59 188

5-10-5
Nitrogen solution 410 41 .0 N
(22-65-0)
20 .0 APA
1,020 Superphosphate
60 .0 K , 0
174 Muriate of potash
552 Limestone or sand

5 21

2,000

5 21

254

10 20

61 3. 32

56

61 4. 91 364+

5 22

10 20

5 22

552+

8-16-8
304
200
392
730
274
100

Nitrogen solution 410


(22-65-0)
Sulfate of ammonia
Triple
superphosphate
Superphosphate
Muriate of potash
Conditioner

41.0 N

6 .23

20.8 N
46.0 APA

2 .08

1.90 224

225
32 0.88

7 .30

8.22

44 2.37

16.32

8.22

67

76 5.15 449

52

1. 16 202

9 .02

20.0 APA
60.0 K , 0

8 .31

2,000

67

10-20-10
274
300

Nitrogen
solution
410 (19-72-0)
Diiimmonium phosphate

41 .0 N

5. 62

18.0 N
46 .0 APA

2. 70

6.90

0. 30
(Continued)

Food Composition, Properties, and General Data 1024

Fertilizer

(Continued)

Ingredient

200 Sulfate of ammonia


434 Triple
superphosphate
352 Superphosphate
340 Muriate of potash
100 Conditioner

Analysis

20.8 N
46.0 APA

Potassium
oxide
(KiO)

Water

2.08

Residual
acid
ity

225

9.98

35 0.98

3.52

20.0 APA
60.0 K,0

2,000

Available
phosphoricacid
(APA)

Ammonia
capacity

Pounds

Nitrogen
(N)

Pounds input

TABLE 2.F.13 (Continued)

21 1.14
10.20

10.40 20.40

10.20 52

56 3.69 427

0-20-20

Triple
superphos 46 .0 APA
phate
730 Superphosphate
20 .0 APA
60 .OK,0
680 Muriate of potash

20 Hydrated lime (or 5


lb of ammonia)

13. 11

570

2,000

1. 28

7. 30

20. 41

20 .40

20.40

20.44

20.40

2. 37

0 3. 65

20 .40

20-0-20

1,220 Ammonium nitrate


680 Muriate of potash
100 Conditioner
2,000

33.5 N
60.0 K,0

20.44

Source: Sauchelli, V. (editor). Chemistry and Technology of Fertilizers. Van Nostrand


Reinhold Co., New York.

Food Composition, Properties, and General Data 1025

200

r-TO

o
o

IN"

l-H

260

o
00
o

760

Fertilizer Materials

r-T

o
o

i-T
i

_ O
00 CO

ooo

o o

Hri

1 1

I I

Iq
d
I I

I I

d
* .

q
d

cco"

o
CO

1 1 o 1 1
d

1 1 q q
d
d

CO

CO

I I

CO

I
o o o

<N

1-H

CO

CM
O

in

<N

| 1

CO

<N

00

odd

odd

o
d

eo q co

1 1

5
CO

ton

I I

I I

I I

CO ^

Oi

odd
T t | N CO

So

d d eo

I I

I I

00

<N CO
1

CO
rH

pi

r-j <* CN

CO

HH(N

00

r-J

00

oo co in

gfeS

r-( CN rH

m co

I I I

CO CO 0 0
T H T * CO

in co (N

CO

I-H

13
eo 3

fc.2

.a 8.2.2 , . s 8

s s

C T 3 C C ^ C - S 3 S3

1
HO

c?

-g

Si !S S

^ * 59

3
^

Nt

o5

cd

^^ + *

05

026

TABLE 2.F.14 (Continued)


8-12 3
2-4.5

22-28 4
52-54

29.0

18-20

0.2

0.2

42-50

0.4

76

20-25

3.4

0.3

0.4

0.1

0.3

33.2
20.4

0.2
0.2

13.6

0.3

11.9
1.4

+1,000
+400 to 500
-1000 to-140 0
+200

0.01

0.01

0.01

2.2
0.2

0.1
0.3

0.03

0.02

0.01

60-62

22

0.1

0.1

47.0

11.2

1.5

22.7

o
0

0.03

S*

o*
0

n>
on

OK

0.7

50
6.0

0.7
3.6

1.2
0.4

17.6
0.4

2.1
1.2

0.001
0.01

0.03

0.002
0.02

+400

Multiple Nutrient
Ammoniated superphosphate
Ammonium phosphate-nitrate
Ammonium phosphate-sulfate
Cotton hull ashes
Diammonium
phosphate
Monoammonium
phosphate
Nitric phosphates
Nitrate of sodapotash
Potassium nitrate
Wood ashes

**
ft.

Potash
Potassium chloride
(muriate)
Potassium magnesium sulfate
Potassium sulfate
Tobacco stems

g
ft

, Properti

Basic slag, open


hearth
Bone meal
Phosphoric acid
Rock phosphate
Superphosphate,
normal
Superphosphate,
concentrated
Superphosphoric
acid

18-20

17.2

27

15

13-16

20-39

3-6

12

-140

-1240

1a
89

4-7

16-21

48-53

11

48

14-22

10-22

15

13

0.2

22-30

0.2

14

1.8

45
5.5

0.3

0.1

15.4

0.1

0.02

0.2

0.02

0.03

-1520 to-226 0

6.8

3.1

1.0

1.9

0.04

0.06

0.07

-1250 to-1,550

1.1

0.3

2.2

0.1

0.02

0.03

0.03

0.02

-1,300

1.-12.0

0.02

0.2

0.02

0.03
0.13

- 300 to - 500
+550

1.1
0.2

0.10
0.16

+520

0.12

8-10

0.6

23.3

0.1

0.4
2.2

0.2-3.6

0.2
0.4

0.5

0.76

0.20

(Continued)

5
M
#

a.
TABLE 2.F.14 (Continued)

Material

Available
Nitrogen Phosphate
%
%P2O5

Potash
%K20

Calcium Magnesium
%
%

Sulfur
%

Chlorine Copper Manganese


%
%
%

Approximate
Calcium Carbonate Equiv.2
Lb/per Ton

Zinc
%

Boron
%

0.001
0.2

0.05

0.01

0.01

0.003

+1,800
+1,960
0
0
+1,800

Secondary Nutrient
Blast furnace slag
Chats
Dolomite
Gypsum
Kieserite (emjeo)
Limestone
Lime-sulfur solution
Magnesium sulfate
(epsom salt)
Sulfur

1.7

0.6

0.5

0.3

0.001
0.001

0.004

29.3
21.2
21.5
22.5
1.6
31.7
6.7

3.8
9.3
11.4
0.4
18.2
3.4

1.4
0.2
0.3
16.8

0.1
23.8

0.3

2.2

10.5

14.0

0.4

-1900 t o - 6 , 3 2 0

1.02
0.55
0.11

0.48

TO

g]

So"

0
0
ft.

?L

50

CD
M

e+M

30-99.6

1
Most of the percentages larger than one of N, P2O5 and K,O are the usual guarantees. Where more than one grade is sold, the range is indicated by two numbers sepa
rated
by a dash. The rest of the percentages are averages compiled by A. L. Mehring from many published analyses.
2
Ind. Eng. Chem. Anal. Ed. 5, 229-34 and other sources. A minus sign indicates the number of pounds of calcium carbonate needed to neutralize acid formed when
1 3ton of the material is added to the soil. A plus sign indicates basic materials, and a zero physiologically neutral materials.
By the 2% citric acid method.
4
Total PjO,. All of the P,O5 in natural organics is considered available.
5
30-36% total PJOJ , which is relatively unavailable in some soils.
Micro Nutrient Materials. Some commercial grades have the following average compositions:
11.6% B
Borax
75% Cu
Copper oxide
24.9% Cu, 12.8% S, and 0.5% Zn
Copper sulfate
19.7% iron
Hydra ted Iron sulfate
25.1% Mn, 0.5% Cu, 0.08% Zn, 0.3% B, and 14.5% S
Manganese sulfate
White copperas
34.4% iron
Zinc oxide
77.2% Zn
Zinc sulfate
27.8% Zn, 0.02% Cu, and 13.6% S

Source: Garman, W. H. (editor). The Fertilizer Handbook, 2nd Edition. Fertilizer Institute.

~'

i
3

a
O
3

a
O
to

3
JS

I
g

* I

TABLE 2.F.15
.
A film gauge is the number indicative of the thickness of packaging films. (1) For films other than
cellophane the gauge number is a numerical prefix and is the last figures of the 5-digit decimal fraction
of the thickness in inches, thus 88-gauge = 0.00088 in. (2) Cellophane is designated by the first three
digit numbers to indicate yield (square inches per pound). Example: 250 indicates a film with 25,000
sq in. per lb. Typical weights and yields are:

215 plain
195 plain
150 plain
250 moistureproof
210 moistureproof
195 moistureproof
140 moistureproof

J
3

^
g>

Approx
Thickness,
In.

Approx No.
Sq In. Per Lb

5*
y
g

0.0009
0.0010
0.0013
0.0008
0.0009
0.0010
0.0014

21,500
19,500
15,000
25,000
21,000
19,500
14,000

S
%
g

&
D
&

(3) Film thickness is sometimes expressed in mils which is equivalent to 0.001 in.
Source: F. W. Greene Co. (editors) (1967). Glossary of Packaging Terms, 4th Edition. Packaging Institute, New
York.

3!

GO

TABLE 2.F.16
Composition of fish and shellfish

S
(Duhai (-1 danota lack of rtliabla data lor a connituant baliaad lo ba praiant in meaiurabla amount)
NUTRIENTS IN INDICATEO QUANTITY

roods, approximate measures, units, and weight


(edible pan unless footnotes indicate otherwise)

Water

Food
energy

Prr""'

Col""

ProWin

Fat

Saturated
(total)

f.rjmi

I, rams

Unmu.ii.d
Oleic
LinoIcic

Carbohydrate

Calcium

Crams

MUh*"""

Phosphorus

Iron

Potassium

Vitamin
A value

Thiamin

HUH
"""

Milli
*"""'

In'"national

Mitli
,

Riboflavin

Niacm

Ascorbic
acid

^ ^ J
**3T
tj3j

Ml/;,grams

M1//1urams

Jff*
va

GO
Crams
FISH, SHELLFISH, MEAT, POULTRY;

Crami

Crami

Crams

M,lh
*'">

RELATED PRODUCTS

Fish and shellfish:


Bluefish, baked with butter
or margarine.
Clams:
Raw, meat only
Canned, solids and liquid
Crabmeat (white or king), canned,
not pressed down.
Fish sticks, breaded, cooked,
frozen (stick, 4 by 1 by 1/2
in).
Haddock, breaded, fried1" 1
Ocean perch, breaded, fried "
Oysters, raw, meat only (13-19
medium Selects).
Salmon, pink, canned, solids and
liquid.

Sardines, Atlantic, canned in


oil, drained solids.

Scallops, frozen, breaded,


fried, reheated.

Shad, baked with butter or


margarine, bacon.

Mllh;

*"""

3 oz

85

68

135

22

85
85
135

82
86
77

65
45
135

11
7
24

1
1
3

28

66

50

3 oz
1 fillet
1 cup

85
85
240

66
66
59
59
85
85

14
140
19
195
16
160

17
17
16
16
20
20

55
11
11
4
4

1.
1.4
2.
2.7
1.
1.3

3 oz

85

71

120

17

3 oz

85

62

175

20

6 scallops

90

60

175

16

3 oz

85

64

170

20

10

Canned meat 16
French fried
Tuna, canned in oil, drained

3 oz
3 oz
3 oz

85
85
85

70
70
57
57
61
61

10
100
19
190
17
170

221
117
224

11
99
77

.1
.1
2.
2.3
1.
1.7

Tuna^alad 17

1 cup

205

70

350

30

22

4.3

3 oz
3 oz
1 cup
1 fish stick or 1 oz

0.2 Trace Trace


.6 0.4 0.1

.9

2.
2.2
4.
4.4
.2
.2
_
.8

1.
1.2
2.
2.3
.1

.1
. .
.1

3.0

2.5

.5

25

244 0.6

2
2
1

59
47
61

138 5.2
116 3.5
246 1.1

55
334
66
2
28
88 226
22
, 15. .
0 167
0

372

47

154
119
149

.1

21
210 1.
1.0
19
192 1.
1.1
34
343 13.
13.2
_ _ .
243
.7

29
296
24
242
29
290
_ _
30

424

2.5

502

20

266

.5

320

.1
Trace
-1
3.
3.7 2.
2.0
.7

1.
1.7
.7

1
1
99
00

9
98
661
77

22
224 2.
2.6
16
162 1.
1.7
19
199 1.
1.6

10
104
19
195

6.3

41

291

6.7

2.7

- ^

40

0.09

0.08

1.6

90

.08
.01
.11

.15
.09
.11

1.1
.9
2.6

.01

.02

.5

740
740

.0
.03
.1
.10
.3
.34

2.
2.7
1.
1.6
6.
6.0
6.8

4.6

60

.03

.0
.06
.1
.10
.4
.43
.
.16

190

.02

.17

50
70

.01
.03
.04

.03
1.5

.07 2.3

.10 10.1

590

.08

.23

10.3

Cj

Q " *

5 J

jj

*^J

JJ

G O

+ .

S j

P-

"Dipped in egg, milk or water, and breadcrumbs; fried in vegetable shortening.


If bones are discarded, value for calcium will be greatly reduced.
Dipped in egg, breadcrumbs, and flour or batter.
''Prepared with tuna, celery, salad dressing (mayonnaise type), pickle, onion, and egg.
15

16

Qj

(D

Jj

Source: Consumer and Food Economics Institute (1977). Nutritive value of foods. USDA Home and Garden Bull. 72.

8
S3

CO

309

Commodity and Description

Water

Protein

Fat

Carbohydrate
Total
(bydif) Fiber

Ash

Calories
(No. per
100 g)

Notes

Refuse in
AP(%)

Percent of Edible Portion


220
221

68.6
68.6

20
20

222
223
224
225

Fish and shellfish


Cod and related speciesfillet
round
Othersfillet
round

81.8
81.8
77.2
77.2

16.4
16.4
19
19

0.5
0.5
2.5
2.5

74.1
74.1

18.8
18.8

76.0

228
229
230

All, unspecifiedfillet
round
Crustaceans and molluscs, fresh
Crustaceans, in shell
Molluscs, in shell
Both, unspecified, in shell
Fish, curedsalted, smoked, dried
Fat-rich kinds

1.4
1.4

176
176

Herring and similar


sp., tuna, mackerel
(all types), salmon,
trout, jacks, pom
panos

0
50

0
0
0
0

1.3
1.3
1.3
1.3

75
75
104
104

Hake, haddock, cusk,


saithe
Incl flatfish, sharks,
barracudas, mullets,
perch, bream, fresh
water species

0
55
0
55

5.7
5.7

0
0

1.4
1.4

132
132

17.8

2.1

2.0

2.1

103

81.0

13.0

1.5

2.9

1.6

80

79.3

14.6

1.7

2.6

1.8

88

10
10

Light cure:
231
232*
2331
234

Only flesh considered as edible


Eaten whole
Medium cure:
Only flesh considered as edible
Eaten whole

05
S*

B
d

CO

Fish and Shellfish


Fish, fresh
Fat-richfillet
round

226
227

FoodC

Item
No.

i and

TABLE 2.F.17
Composition of the edible portion (EP) and refuse in the material as purchased (AP)

to
O

58
58

21
21

11
11

10
10

189
189

41
41

40
40

10
10

9
9

261
261

0
53

Lobster, crawfish,
crab, shrimp, etc.
Oysters, mussels,
clams, squids, etc.

63
75
72

Herring, sardines,
salmon, mackerel
Brined: kippers,
bloaters
Refuse: bones

31
0
31
0
(Continued)

09

S
o |
o3
5'
09
o
S* o
ft

8.

Food Composition, Properties, and General Data 1031

Fish and Shellfish, Composition II (Continued)


rH
CO

U3O

lOO

IOO

CO CO

O O

OOO

ft

^3 ca ?> 3

>X

CQtf

CO CO
(N IN

CO CO

<H r H
CO CO

m
co
CO

in in
(0 (0

S -23

rf oo oo
HQOO
HH

en

CN CO r H

CN

OOO

OOO

o o

o o

o o

OOO

OO

OO

OO

CM CN

CO CO

tO tO

in

CO CO

CN CNl
CO CO

tO
t>

CN rH
CN CM CM

rH rH
CN CN

O
rH

rH lO tO
tO CO

to to o
to to co

CN < N

m in <*
CN CN

HHO

rH

T C H N

rH

<N rH

31,

o 2
c .

'3

8 8,2

IN

l>
rH

e
c

o _

J3 o . g
(8

3
O CO C CO CO CO
CN CM CN

fafa gl

0 0 C3J
CO CO
CN CM

O rH
CN CM

l O CO t
T}< Tj< Tj<
CN CM CN

1032 Food Composition, Properties, and General Data

Fish Cross Section


PULL UPWARDS

PULL DOWNWARDS
PUT FORK IN HERE
UPPER FLESH
BACKBONE
RIBS
LOWER FLESH
ROE

FIGURE 2.F.2
Cross section of a herring
Source: Callow, A. B. Cooking and Nutritive Value. Oxford University Press, Fairlawn, New Jersey.

Fish, Drawn (Eviscerated)

FIGURE 2.F.3
Source: U.S. Department of the Army (1969). Food inspection specialist. TM 8-451.

Food Composition, Properties, and General Data 1033

Fish, Dressed

FIGURE 2.F.4
Source: U.S. Department of the Army (1969). Food inspection specialist. TM 8-451.

Fish Fillets

A. SINGLE FILLET

B. BUTTERFLY FILLET

FIGURE 2.F.5
Single fillet (A) is cut from only one side of fish; butterfly fillet is cut from both sides of fish and not separated
Source: U.S. Department of the Army (1969). Food inspection specialist. TM 8-451.

1034 Food Composition, Properties, and General Data

Fish Forms
\

Dressed fish

Steaks

Chunks

Single fillet

Butterfly fillet

FIGURE 2.F.6
Market forms of fish
Source: USDA (1969). Food for us all. Yearbook of Agriculture.

Fish Nomenclature
OPERCULUM
MAXILLARY

PECTORAL FIN
PELVIC FIN

FIGURE 2.F.7
Showing names and location of various parts of fish
Source: U.S. Department of the Army (1969). Food inspection specialist. TM 8-451.

TABLE 2.F.18
Chief types of smoke-cured fish

GO

Smoking
Time (hr)

Product
"Finnans"

Species
Usually
Used

Pretreatment

Haddocks

Headed, split up belly,


second cut made
into flesh, blood
and black lining
removed.
Cut from the gutted
Fillets
Cod, large
fish, sometimes
(single)
Haddocks
skinned and "lugs"
(belly-walls) re
moved.
Fillets
Smaller Haddocks Head and bone removed ; skin on or
("block")
or Whiting
off, double fillet.
"Smokies" Small Haddocks
Whole gutted fish
headed and cleaned;
or Whitings
tied in pairs by
tails with string.
Whole, ungutted.
"Reds"
Herring

Kippers

Herring

Buckling

Herring"

Smoked
Salmon

Salmon

Split along back and


gills, and viscera
removed and
washed.
Whole, usually
ungutted.
Gutted and cleaned
and backbone taken
out but head left
on; flesh scored in
order to let salt in.

Method of Salting

Type

Traditional
Kilns

Torry
Kiln

Weight
Loss by
Drying
(%)

Final Salt
Concentration
(g/100 g Fish)

Brined for 10-15 min,


depending on size,
in 70-80% saturated
brine.

Cold-smoked.

6-12

4-6

15-18

2-3

Brined for 10-15 min,


according to size;
usually with dye.

Cold-smoked.

6-12

4-6

10-15

2-3

Brined for about


4 min.

Cold-smoked.

4-6

2-3

12-14

2-3

Brined for about


lhr.

Hot-smoked in a
dense smoke
without exces
sive drying.
Cold-smoked
intermittently.

2-3

30

2-3

20-25

14

Cold-smoked.

6-18 4-6

15-20

2-3

2-3

20-25

2-3

9-12

10

Dry-salted in vats
with about 1 salt:
2 fish for 7-8 days
(if salted longer, re
quire partial de
salting before smok
ing).
Brined for 20-25 min,
usually with dye.
Dry-salted overnight.
Dry-salted 16-40 hr,
depending on size.

Hot-smoked in a 3-4
dense smoke.
Cold-smoked.
24-36

"Smoked on alternate nights for a week.


"Smoked nightly for 3-4 days.

Source: Herschdoerfer, S. M. (editor) (1968). Quality Control in the Food Industry, Vol. 2. Academic Press, New York.

1036 Food Composition, Properties, and General Data

Fish Steaks

FIGURE 2.F.8
Steaks ( to f inch thick) are cut crosswise from fish as illustrated
Source: U.S. Department of the Army (1969). Food inspection specialist. TM-8451.

Fish, Storage
TABLE 2.F.19
Approximate storage times for packaged and glazed fish and shellfish1
Product2
Fatty fish
Mackerel
Salmon
Sea herring
Smelt
Sprat
Trout
Lean and medium fatty fish
Cod fillets
Haddock fillets
Fish sticks
Flounder fillets
Ocean perch fillets
Plaice
Pollock fillets
Sole
Shellfish
Shrimp
Scallops
Clams
Lobster (cooked)
Oysters

Storage Time in Months at 0'*F. (-18C. )


(B)<
(A)3
2-3
2-3
2-3
2-3
2-3
2-3

4-6
4-6
4-6
4-6
4-6
4-6

3-4
3-4
3-4
3-4
3-4
3-4
3-4
3-4

7-10
7-10
7-10
7-10
7-10
7-10
7-10
7-10

3-4
3-4
2-3
2-3
2-3

6-8
6-8
4-6
4-6
4-6

1
2

The storage limes at a designated temperature will vary with the quality of thefishprior to freezing.
Values for fish up to three days in ice before freezing.
(A) Hardly detectable changes in quality occur; product is still of good acceptability.
* (B) Very significant changes in quality occur, and product is of low acceptability.

Source: Slavin, J. W. (1968). Frozen fish: Characteristics and factors affecting quality
during freezing and storage. In The Freezing Preservation of Foods, Vol. 2, 4th Edition.
D. K. Tressler, W. B. Van Arsdel, and M. J. Copley (editors). AVI Publishing Co.,
Westport, Connecticut.

Food Composition, Properties, and General Data 1037

Fish Yields
FISH YIELDS (APPROX)

Edible Portion

Whole

45

Drawn

48

Dressed or pan dressed __

67

Steaks

84

Fillets

100

FIGURE 2.F.9
Source: USDA (1982). Freezing meat and fish in the home. USDA Home and Garden Bull. 93.

Flavoring Agents, Natural


TABLE 2.F.20
Natural flavoring agents
Name

Chemical Component
Eliciting Flavor

Flavor
Contributed

Anise

Anethole

Anise

Basil

Methyl chavicol,
cineole, linalool

Bergamot

Limonene

Medicinal,
herby, slight
licorice
Bitter orange

Betula

Methyl sal icy late

Wintergreen

Caraway

</-Carvone

Caraway

Cardamom

Terpineol, cineole

Cassia

Cinnamic aldehyde

Spicy, slight
lemon citrus
Cinnamon, bite

Celery Seed

Limonene, sedenene Celery, spicy

Use
Licorice-anise
flavor
Spicy flavors,
meat products
Citrus flavor,
orange, cola
Mint-type
flavors
Spice flavor,
bakery
Processed meats
Hot, spicy,
candy, bakery
products
Spice blends,
carbonated
beverages,
meat products

(Continued)

1038 Food Composition, Properties, and General Data

Flavoring Agents, Natural

(Continued)

TABLE 2.F.20 (Continued)


Name

Chemical Component
Eliciting Flavor

Chamomile
CinnamoD
Clove
Copaiba
Coriander
Dill (weed)
Fennel
Grapefruit
Hops
Horseradish
Lavandin
Mace
Marjoram
Mustard
Nutmeg
Orris root
Patchouly
Pepper
Rosemary
Sage
Thyme
Ylang ylang

Flavor
Contributed
Pungent
aromatic
Spicy, hot

Use
Liqueur flavor

Spice flavors,
cola beverages
Warm, pungent, Spice and medi
Eugenol
cinal flavors,
spicy clove
meat products
Bitter balsamic Medicinal flavor
Caryophyllene
General spice
</-Linalool
Spicy
flavors, meats
Pickle spice
Phellandrene,
Herby, bitter
flavors
carvone
Liqueur, salad
Anethole
Anise
dressing
Grapefruit
Limonene
Citric products
(beverages)
Humulone
Fatty, green,
Beverage flavors
oily
Allyl isothiocyanate Hot, bite, pene- Hot sauces
trating
Linalyl acetate
Pungent
Dentrifices,
lavender
chewing gum
rf-Pinene, myristicin, Nutmeg, aroSpice flavors
matic, pine
</-Camphene
Spicy, pungent Spice flavors
Terpinene
Allyl isothiocyanate Pungent, sharp Relish flavors,
salad dress
ings
Pinene, myristicin
Spicy, hot,
General spice
nutmeg
flavors, baked
goods
Violet
Methyl ionone
Raspberry
flavors
Earthy, slight
Cola beverages
woody
Piperidine
Warm, spicy
General spice
flavors, pre
pared meats
Pinene, borneol,
Slight mediHerb blends,
cineole
cinal, woody
mouthwashes
Thujone
Spicy, warm,
Meat flavors,
tea-like
poultry
Thymol
Medicinal,
Medicinal
burnt
flavors
Benzyl alcohol,
Fragrant, slight Beverage flavors
linalool, cresol
orange
methyl ether

Cinnamic aldehyde

Source: Berarde, M. A. (1971). The chemicals we eat. McGraw-Hill Book


Co., New York.

Food Composition, Properties, and General Data 1039

Flavor Ingredients, Taste and Flavor Type

TABLE 2.F.21
Classification of flavor ingredient s b y primary tast e a n d flavor type
Taste
Flavor ingredient

Flavor type
Sweet

Acctophenone
Allyl anthranilate
Allyl bcnzoate
Allyl butyrate
Allyl caproate
Allyl
Allyl
Allyl
Allyl
Allyl

cyclohexylacctate
cyclohcxylbutyrate
cyclohcxylcaproate
cyclohcxylpropionate
cyclohexylvalcrate

Allyl
Ailyl
Allyl
Allyl
Allyl

formate
i so vale rate
2-nonylcnate
pclargonate
phenoxyacetate

Anisyl
Benzyl
Benzyl
Benzyl
Benzyl

propionate
acetate
butyrate
cinnamate
formate

Benzyl
Benzyl
Benzyl
Benzyl
Bornyl

isobutyrate
isovalerate
propionate
salicylate
acetate

n-Butyl acetate
Butyl formate
Butyl isobutyrate
Ikityl isovalerate
Butyl propionate
Dutyl valcratc

Bitter
X

Green leaves
Cherry
Apple, apricot
Pineapple

X
X
X
X

Pineapple
Pineapple
Peach, apricot
Pineapple
Peach, apricot, apple

X
X
X
X
X

Mustard
Apple, cherry
Pineapple
Cognac, pineapple
Pineapple, honey

X
X

Allyl phcnylacetate
Allyl propionate
Allyl salicylate
Allyl undecylate
n-Amyl butyrate
Amyl phenylacetate
Anethol
Anisyl alcohol
Anisyl butyrate
Anisyl formate

Bittersweet

X
X
X
X
X

Apricot, peach
Anise
Peach
Cherry, peach
Strawberry

X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X

Honey
Apple, apricot
Wintergreen, grape
Coconut, peach
Cherry, apple

Cherry

Pear
Honey
Apricot, pineapple
Strawberry
Apple
Apricot, peach
Raspberry
Pineapple
Pineapple
Plum
Pineapple
Apple
Apricot
Apple

{Continued)

1040 Food Composition, Properties, and General Data

Flavor Ingredients, Taste and Flavor Type (Continued)


TABLE 2.F.21

(Continued)
Taste
Flavor type

Flavor ingredient
Sweet
Carvacryl acetate
Cinnamaldehyde
Cinnamic acid
Cinnamyl acetate
Cinnamyl
Cinnamyl
Cinnamyl
Cinnamyl
Cinnamyl

alcohol
anthranilate
butyrate
formate
isobutyrate

Citral
/-Citronellol
Citronellyl acetate
Citronellyl butyrate
Citronellyl formate
Citronellyl isovalerate
Citronellyl propionate
Coumarin
p-Cresy\ acetate
/7-Cresyl ethyl ether
/w-Cresyl phenylacetate
p-Cresyl phenylacetate
Cuminic alcohol
Cyclohexyl acetate
Cyclohexyl butyrate
Cyclohexyl
Cyclohexyl
Cyclohexyl
Cyclohexyl
Cyclohexyl

Bitter
Honey
Cinnamon, melon
Apricot
Pineapple

X
X
X
X
X

Grape
Honey
Apple
Apple

X
X
X
X

Lemon
Peach
Apricot
Plum
Plum

X
X
X
X
X
X
X
X

X
X
X

Peach, cognac
Peach, cherry
Cherry
White apple
Honey

X
X
X
X
X
X
X
X
X

Diacetyl
Di methyl benzylcarbino!
Dimethyl hydroquinone
Dimethyl phenethyl carbinyl acetate
Dimethyl phenethyl carbinyl propionate

Diphenyl ether
y-Dodccalactonc
Lthyl acclalc

X
X
X
X

X
X

Apple
Plum

Honey
Honey
Honey
Honey
Strawberry
Apple, banana
Banana, apple, currant

X
X

caproate
cinnamate
formate
isovalerate
phenylacetate

Cyclohexyl propionate
y-Decalactone
Decanal dimethyl acetal
Decyl acetate
Decyl formate

Bittersweet

Apple, banana
Plum, apricot, peach
Citrus
Pineapple
Grape
Butter

Rose-like
Black currant
Apricot, peach
Wine
(Continued)

Food Composition, Properties, and General Data 1041

Flavor Ingredients, Taste and Flavor Type (Continued)

TABLE 2.F.21 (Continued)


Taste
Riavnr fvn

Flavor ingredient
Sweet
2-l-thylbutyl acetate
Ethyl butyrntc

Ethyl isovalerate
Ethyl methylphenylglycidate
Ethyl-2-octynoate
Ethyl phenoxyacetate
Ethyl phenylacetate

Ethyl
Ethyl
Ethyl
Ethyl
Ethyl

Geranyl
Geranyl
Geranyl
Geranyi
Geranyl
Guaiol
Guaiol
Guaiol
Hcptyl
Heptyl

X
X
X
X

X
X
X

X
X
X
X

X
X
X
X
X

acetate
butyrate
phenylacetate
acetate
formate

a-Ionone
Isoamyl acetate
Isoamyl formate
Isoamyl isobutyrate
Isoamyl propionate

Apricot, peach
Rum
Cola
Wine, pear
Pineapple, melon
Apple
Strawberry

Pineapple, honey
Honey

butyrate
formate
isobutyrate
isovalerate
propionate

Heptyl propionate
Hcxyl acetate
Hexyl butyrate
Hexyl formate
Hexyl furan carboxylate

Pear
Pineapple

Eugenol
Geraniol
Geraniol "palmarosa"
Geranyl acetate
Geranyl anthraniiate

Bitter

Ethyl cinnamatc
Ethyl formate
2-Ethyl-3-furylacroIein
Ethyl hcptylate
Ethyl hexadienoate

phenylglycidate
undecylate
undecynoate
valerate
vanillin

Bittersweet

Strawberry
Coconut

Apple, banana
Vanilla
Clove buds
Rose-like
Peach, apricot

Apricot
X

Apricot
Apricot

X
X
X

Black currant, grape


Plum
Honey
Apricot
Plum

X
X
X

X
X
X
X
X

X
X
X

Apricot
Pear
Pineapple
Plum
Pear, mushroom
Raspberry
Pear
Plum
Pineapple

(Continued)

1042 Food Composition, Properties, and General Data

Flavor Ingredients, Taste and Flavor Type


T A B L E 2.F.21

(Continued)

(Continued)
Taste
Flavor type

Flavor ingredient
Sweet
Isoamyl salicylate
Isobutyl acetate
Isobutyl anthranilate
Isobutyl butyrate
Isobutyl cinnamate
Isobutyl formate
Isobutyl phcnylacetate
Isobutyl propionate
Isobutyl salicylate
Isopropyl acetate
Isopropyl
Isopropyl
Isopropyl
Isopropyl
Isopropyl

benzyl carbinol
formate
isovalerate
propionate
valerate

Isovalerophenone
Linalool
Linalyl acetate
Linalyl anthranilate
Linalyl butyrate
Linalyl
Linalyl
Linalyl
Linalyl
Methyl

formate
isobutyrate
isovalerate
propionate
acetate

Methylacetophenone
2-Methylallyl butyrate
2-Methylallyl caproate
Methyl amyl ketone
Methyl anisate
Methyl anthranilate
Methylbenzyl propionate
Methyl butyrate
Methyl cinnamate
Methyl eugcnol
Mcthylhcptenone
Methyl iononc
Methyl isobutyrate
Methyl isocu^cnol
Methyl isovalerate
Methyl mcthylanthranilate
Methyl-/}-mcthylpropionate
Methyl naphthyl ketone

Bittersweet

Bitter
Strawberry

X
X

Strawberry, grape

X
X

Rum

Raspberry

Rum
Honey

X
X
X

Apple

Peach
Plum
Apple
Plum
Apple

X
X
X
X
X
X

Grape
Plum
Black currant
Orange
Honey

Pineapple
Black currant

X
X
X
X

X
X

Black currant

X
X
X
X
X
X

Cherry
Apple
Strawberry
Clove

X
X
X

Pear
Raspberry, black currant
Apricot
Clove

X
X
X

X
X
X

Strawberry
Apple, plum
Pineapple
Pear
Melon

Peach
Pineapple
Struwbcrry

(Continued)

Food Composition, Properties, and General Data 1043

Flavor Ingredients, Taste and Flavor Type (Continued)


TABLE 2.F.21 (Continued)
Taste
Flavor ingredient

Flavor-type
Sweet

Methyl nonyl ketone


Methyl octine carbonate
Methyl
Methyl
Methyl
Methyl
Methyl

phcnylacctate
phenyl carbinyl acetate
propionatc
urulccylatc
undccyl kctonc

Musk ambrette
Ncrol
Ncrolin
Ncryl acetate
Ncryl butyrate
Ncryl formate
Ncryl isobutyrate
Neryl isovalcrate
Neryl propionate
y-Nonalactone
Nonyl acetate
Nonyl alcohol
y-Octalactone
Octyl acetate
Octyl butyrate
Octyl formate
Octyl isobutyrate
2-Octynoate
Phenethyl acetate
Phenethyl alcohol
Phenethyl
Phenethyl
Phenethyl
Phcncthyl
Phenethyl

butyrate
cinnamate
dimethyl carbinol
dimethyl carbinyl isovalerate
formate

Phcncthyl
Phenethyl
Phcncthyl
Phcncthyl
Phcncthyl

isobutyrate
isovalcrate
phcnylacetate
propionate
salicylate

Phcnylacctaldchyde dimethyl acetal


Phcnylacctic acid
Phenylallyl alcohol
Phenylglycidate
Phenylpropyl acetate
Phenylpropyl alcohol
Phenylpropyl butyrate

Bittersweet

Bitter
Peach
Peach

X
X

Honey

Black currant
Pineapple
Coconut

X
X
X
X
X

Peach
Rose-like
Strawberry
Raspberry
Cocoa

X
X
X
X
X

Strawberry

Plum
Coconut

X
X
X
X
X

Peach, coconut, walnut


Peach
Melon

X
X
X
X
X

X
X
X
X
X

X
X
X

Grape

Honey
Peach, rose
Honey

Apricot
Rose
Green plum
Green plum
Peach
Honey
Honey
Peach

Honey
Plum, peach
Strawberry

Grape

X
X

Apricot
Plum

(Continued)

1044 Food Composition, Properties, and General Data

Flavor Ingredients, Taste and Flavor Type (Continued)


TABLE 2.F.21

(Continued)
Taste
Flavor type

Flavor ingredient
Sweet
Phenylpropyl cinnamate
Phenylpropyl ether
Phenylpropyi isobutyrate

Propenyl guaethol
Propyl acetate
Propyl cinnamate
Propyl formate
Propyl isobutyrate

Propyl phcnylacctate
Propyl propionate
Rhoclinol
Rhodinyl acetate
Rhodinyl butyrate

Rhodinyl formate
Rhodinyl isobutyrate
Rhodinyl isovalerate
Santaloi
Santalyl acetate
Santalyl phcnylacetate
Styralyl acetate
Terpcnyl acetate
Tcrpcnyl anthranilate
Terpcnyl butyrate
Tcrpcnyl cinnamate
Tcrpcnyl formate
Tcrpcnyl isovalerate
Tcrpcnyl propionate
Terpineol
Tctrahydrofurfuryl propionate
Tctrahydrogcraniol
Tolualdchydc (o,m,p)
y-Undccalactone
Undccynoate
Vanillin
Vanillylidene acetone
Yara yara

Bittersweet

Bitter
Cocoa
Grape
Peach

X
X

Vanilla
Pear
Peach, apricot
Plum
Pineapple

X
X
X
X

X
X
X
X

Honey

Rose

Whortleberry
Cherry
Peach
Cherry
Woody, raspberry
Apricot

X
X
X
X
X
X
X
X
X
X

Honey
Grapefruit
Raspberry

Plum

Apple

Peach

X
X
X
X
X
X
X
X
X
X
X

Apricot, chocolate

Cherry, almond
Apricot, peach

Vanilla
Vanilla
Strawberry

Source: Furia, T. E., and Bellanca, N. (editors) (1971). Fenaroli's Handbook of Flavor Ingredients. CRC Press,
Cleveland.

I
2

TABLE 2.F.22
Handy guide for choosing beverage flavors
Flavor
Birch beer
Cherry
Cola

Best
Type
Natural
Natural
Natural

Best
Form
Extract or
emulsion
Extractconcentrate

Recommended
Strength
1 oz
4 oz

Extract or
emulsion

4 oz

Cream soda

Imitation

Extract

1 oz or
2 oz

Ginger ale

Natural

Extract

4 oz or
2 oz

Grape

Imitation

Extract

2 oz

Grapefruit

Natural

Concentrate
Emulsion

Lemon (table
beverage)

Natural

Concentrate
Emulsion

1-10
1-17 or
2 oz.
1-17

Remarks

ft

Because of faint color desired in finished drink,


an extract is somewhat better than an emulsion.
The 4-oz strength is best for all-round econ
omy and flavor quality. Extract-concentrate gives
longest shelf-life.
Necessary flavor and color can be incorporated
in a 4-oz strength. Some additional acid may
be needed, however. Because of deep color,
either extract or emulsion can be used.
A very satisfactory product can be made with
aromatic chemicals. Extract affords better,
easier dispersion.
Flavor bouquet composed mainly of citrus oils,
with some flower and spice oils. Extract
needed to produce a clear beverage.
Combination of grape extractives, juice, wine,
and aromatic chemicals gives excellent flavor
with 2 oz.
Acceptable flavor obtainable without juice,
but juices give added appeal.
Should contain juice and show deep cloud.
{Continued)

1
o
O

o
o

Io
on

I
6
O
a

I
O
SO

o
en

TABLE 2.F.22 {Continued)


Lemon mixer
("UP" tang
type)
Lemon and
lime (table
beverage)
Orange

Natural

Extract

2 oz or
V20Z

Natural

Emulsion

Natural

Concentrate
Emulsion

Punch

Natural and
imitation

Concentrate
Emulsion

1-17
2 oz

Raspberry

Natural and
imitation

ExtractConcentrate

4 oz
2 oz

Root beer

Natural and
imitation

Extract or
emulsion

4 oz

Strawberry

Natural and
imitation
Natural

ExtractConcentrate
Emulsion
Concentrate

2 oz
4 oz
1-10
1-17

Tom Collins

2 oz
1-10
1-17 or
2 oz

Due to solubility of lemon and lime oils, a


superior product can be produced in the 2 oz
strength.
An emulsion necessary to produce deep cloud.
If economy is prime consideration, 2 oz recom
mended. There is marked difference, however,
in flavor quality of a juice orange and one that
contains no juice.
In general, there are two typescitrus and
berry base. Citrus punch should contain juice
and be no more cone, than 1-17. Berry punch
can be part artificial with cone, as high as 2 oz.
There are some good imitation raspberry flavors
available using natural extractions and imita
tion fortifiers, but best flavor is obtained with
true fruit.
Root beer is made from oils of sassafras, sweet
birch, wintergreen, cassia, spice, citrus, vanillin,
and other materials. Finished product is
deeply colored with caramel, which occupies
volume in extract.
A mixture of true fruit and imitation flavors has
a slight edge over straight true fruit flavor.
Best flavor base is made with heavy emulsion
of lemon and lime oils in liberal quantity of
concentrated juice.

Source: Phillips, G. F., and Woodroof, J. G. (editors) (1974). Beverage acids,flavors,colors, and emulsifiers. In Beverages: Carbonated
and Noncarbonated. AVI Publishing Co., Westport, Connecticut.

Food Composition, Properties, and General Data 1047

Flour, Extraction Rates


TABLE 2.F.23
Composition of flours of different extraction rates
Calories
(per lOOg)

Extraction Rate

Protein
(g/100g)

Fat
(g/100g)

Carbohydrate
(g/100g)

Fiber
(g/100g)

100
85
80

12.2
12.1
11.7
11.3

2.4
1.6
1.4
1.1

64.1
69.8
70.2
72.0

0.40
0.21
0.10

327
342
341
343

10.0

0.8

74.5

Tr

345

70/72
Patent flour
(about 40)

Thiamin
(mg/lOOg)

Riboflavin
(mg/lOOg)

2.0

Nicotinic Acid
(mg/lOOg)

Iron
(mg/lOOg)

Extraction Rate
(%)

Mean

Range

Mean

Range

Mean

Range

Mean

100
85
80

0.37
0.29
0.24
0.08

0.28-0.46
0.22-0.36
0.18-0.39
0.06-0.10

0.12
0.07
0.06
0.05

0.09-0.15
0.05-0.09
0.045-0.075
0.04-0.06

5.70
2.00
1.60
0.80

4.2-7.2
1.5-2.5
1.2-2.0
0.6-1.0

3.50
2.10
1.65
1.25

0.05

0.04-0.06

0.03

0.02-0.04

0.70

0.5-0.9

0.90

70/72
Patent flour
(about 40)

Source: Aykroyd, W. R., and Doughty, J. (1970). Wheat in Human Nutrition. Food and Agriculture Organization,
United Nations, Rome.

Flower, Imperfect

PISTILLATE FLOWER

STAMINATE FLOWER

FIGURE 2.F.10
The flowers of squash, pumpkins, cucumbers, muskmelons, and watermelons are imperfect, each flower having
only one type of sex organ
Source: USDA (1973). Handbook for the home. Yearbook of Agriculture.

1048 Food Composition, Properties, and General Data

Flower, Perfect
STIGMA
ANTHER
STYLE >

*
Q.

OVARY

FILAMENT

PETAL
OVULE

SEPAL

FIGURE 2.F.11
Showing the parts of a perfect flower with both male and female reproductive organs; stamen is the male organ,
pistil is the female organ
Source: USDA (1973). Handbook for the home. Yearbook of Agriculture.

Fluid and Fermented Milks, Composition


TABLE 2.F.24
Typical composition of fluid and fermented milks

Whole milk
Chocolate milk
Chocolate drink
102 Milk
Low fat, 19C, milk
Skim milk
Cultured
buttermilk
Sour cream
Acidophilus
skim milk
Kefir,
part skim
Yoghurt, plain
Yoghurt, solids
added
Yoghurt, part
skim
Yoghurt, full
skim
Yoghurt, fruit

Ethyl
alcohol

Protein

Fat

Lactose

9C
87.4
81.5
82.8
87.0
89.5
90.5

3.5
3.4
3.3
4.2
3.5
3.6

3.5
3.4
2.3
2.0
1.0
0.1

4.8
11.0a
10.9a
6.0
4.9
5.1

0.7
0.7
0.7
0.8
0.7
0.7

0.1
0.11
0.11
0.14
0.12
0.12

0.09
0.09
0.09
0.11
0.09
0.09

90.5
74.5

3.6
2.8

18.0

4.3
3.4

0.7
0.5

0.12
0.10

0.10
0.08

0.8
0.6

90.1

3.5

0.5

4.4

0.7

0.12

0.09

0.7

89.4
87.2

3.5
3.4

2.0
3.4

4.0
4.1

0.7
0.6

0.10
0.12

0.09
0.09

0.6
0.9

83.1

5.0

4.8

6.0

0.8

0.18

89.0

3.4

1.7

5.2

0.7

0.11

0.09

0.9

3.4
3.4

1.7

4.0
12.5b

0.7

0.12
0.14

0.09
0.10

0.9
0.8

91.0
c

Carbohydrate other than lactose added.

0.1>>

b Additional fat may be added.

Ash Calcium

Lactic
acid

Moisture

Phosphorus

1.0

0.9

c Varies with solids content of added fruit.

Source: Hargrove, R. E., and Alford, J. A. (1974). Composition of milk products. In Fundamentals of Dairy
Chemistry, 2nd Edition. B. H. Webb, A. H. Johnson, and J. A. Alford (editors). AVI Publishing Co., Westport,
Connecticut.

f-

TABLE 2.F.25
Nutrients in foods per pound of dry matter
Water
Originally
Present
Food Item
Liquid milk
Nonfat dry milk
solids
Dry whole milk
Cottage cheese
Cheddar cheese
Ice cream, plain
Butter
Bacon sliced (mediumi
fat)
Mayonnaise
Eggs, whole fresh
Beef, chopped
Beef, roasting
(boned)
Lamb, leg
Pork, ham smoked
Pork, loin chops
Veal, cutlet
Frankfurters
Liver, fresh
Chicken, roaster
Fish, steaks
Salmon, canned
Beans, dry
Pecans
Beans, snap
Beets
Broccoli

5*
Carbohydrate

Phosphorus
(mg)

Vitamin
A

Thiamin
(mg)

Riboflavin
(mg)

Niacin
(mg)

Energy
(Cal)

Protein
(g)

Fat
(g)

87.0

2400

122.3

136.1

170.8

4123

3246

2.3

5,538

1.23

6.00

3.84

3.23
2.03
74.0
39.0
62.0
15.5

1681
2294
1765
2924
2507
3937

173.0
123.5
335.4
177.8
47.8

4.3

248.3
179.3
75.0
12.6
248.4

6040
4387.7
1430
6496
1576

4784
3619
4592
4539
1242

196

1.65
1.32
0.31
0.33
0.45
0.01

9.58
6.54
5.07
3.75
2.21
0.06

4.33
3.27
1.92
1.47
1.31
0.59

20.0
16.0
74.0
54.0

3550
3890
2446
3217

51.6
198.8
158.9

2.38
0.19
1.80
0.98

0.59
0.19
5.19
1.26

11.75

8.1

67.0
63.7
42.0
58.0
70.0
64.3
70.9
66.0
77.2
67.4
10.5

2648
2385
2610
2547
2410
2554
2051
1582
1644
2349
1774
1816
1549
1250
1020

260.0
187.0
115.1
143.8
295.0
193.2
308.9
164.7
317.5
286.8
111.6
22.8
88.3
43.5
90.1

178.7
181.8
237.9
219.0
136.6
179.3
65.6
111.4
41.6
149.0

1.60
2.20
5.31
9.07
2.66
2.41
4.22
0.91
1.09
0.46
3.03
1.74
2.88
0.88
2.57

2.06
2.75
1.31
1.78
4.17
2.91
43.74
1.44
1.09
2.45
1.19
0.28
3.69
1.37
5.84

(%)

3.0

88.9
87.6
89.9

3.2

(g)

Calcium
(mg)

Iron
(mg)

2.1

86

86

2.7
2.7
8.0
4.2
1.3
1.1

3.7

6.2

421.4
178.8
286.9

16.2
10.7

74
102
838
89

612
323

4.5
5.3

3261
1717

41.9
23.7

151
104
69
88
167
115
123
129
350
932
750
180

2806
2013
1239
1550
3176
2087
5817
1776
3644
3981
2348

38.4
28.0
17.0
21.9
44.0
29.1
188.6
15.6
16.6
18.1
52.3

788

5.9

2396

1621
1177
2089

40.5
27.4
35.6

124.5
13.8
240.3
146.8
435.1

7.6

177.6
7.2
2.4
5.9

0
0
2.0
0
0

42.0
56.0
0
0
0

314.9
31.6
283.8
262.9
150.5

742

3564

(IU)

6,490
577

12,983
6,447
17,751
0

1,130
17,653
0
0
0
0
0
0
0

298,969
Trace

113
0
124

23,063
645

96,040

ti

o
09

u
0

I
o0

1
0

1.15
42.8
70.3
61.7
26.0
38.8
97.6
30.0
250.8
70.0
69.3
90.8
10.7
2.2

22.5
11.3
24.7

*d

13

?
CD

o
CD

ft

SL
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ata 1049

(Continued)

M".

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1050 Food Composition, Properties, and General Data

Food Composition

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Food Composition, Properties, and General Data 1051

Food Guide
TABLE 2.F.26
SERVINGS RECOMMENDED

WHAT COUNTS AS A SERVING *

MEAT GROUP

2 TO 3 OUNCES OF LEAN COOKED


MEAT, POULTRY, OR FISH. As alter
nates: 1 egg, Va cup cooked dry beans or
peas, or 2 tablespoons of peanut butter may
replace % serving of meat

2 OR MORE

MILK GROUP

CHILD, under 9
CHILD, 9 to 12
TEENAGER
ADULT
PREGNANT WOMAN
NURSING WOMAN

3
4
2
3
4

OR
OR
OR
OR
OR

2 TO 3
MORE
MORE
MORE
MORE
MORE

ONE 8-OUNCE CUP OF FLUID MILK


whole, skim, buttermilkor evaporated or
dry milk, reconstituted. As alternates: 1
inch cube cheddar-type cheese, % cup cottage cheese, ice milk, or ice cream, or y% cup
plain yogurt may replace V2 cup of fluid
milk.

VEGETABLE - FRUIT GROUP

4 OR MORE, INCLUDING:

1 GOOD OR 2 FAIR SOURCES OF


VITAMIN C DAILY

1 GOOD SOURCE OF VITAMIN AAT


LEAST EVERY OTHER DAY

1/2 CUP OF VEGETABLE OR FRUIT; OR


A PORTION, for example, 1 medium apple,
banana, or potato, half a medium grapefruit
or cantaloup.
Good sources: Grapefruit or grapefruit
juice, orange or orange juice, cantaloup,
guava, mango, papaya, raw strawberries,
broccoli, brussels sprouts, green pepper,
sweet red pepper.
Fair sources: Honeydew melon, lemons, tan
gerine or tangerine juice, watermelon, as
paragus, cabbage, cauliflower, collards,
garden cress, kale, kohlrabi, mustard
greens, potatoes and sweetpotatoes, cooked
in the jacket, rutabagas, spinach, tomatoes
or tomato juice, turnip greens.
Good sources: Dark-green and deep-yellow
vegetables and a few fruits, namely: Apri
cots, broccoli, cantaloup, carrots, chard, col
lards, cress, kale, mango, persimmon, pump
kin, spinach, sweetpotatoes, turnip greens
and other dark-green leaves, winter squash.

BREAD - CEREAL GROUP

4 OR MORE

COUNT ONLY IF WHOLE-GRAIN OR


ENRICHED:
1 slice of bread or similar serving of baked
goods made with whole-grain or enriched
flour, 1 ounce ready-to-eat cereal, y2 to %
cup cooked cereal, cornmeal, grits, spa
ghetti, macaroni, noodles, or rice.

OTHER FOODS AS NEEDED

TO ROUND OUT MEALS AND MEET


ENERGY REQUIREMENTS

Refined unenriched cereals and flours and


products made from them; sugars; butter,
margarine, other fats. Try to include some
vegetable oil among the fats used.

* Amounts actually served may differsmall for young children, extra large (or seconds) for very active
adults or teenagers.

Source: USDA (1979). Your money's worth in foods. USDA Home and Garden Bull. 183.

1052 Food Composition, Properties, and General Data

Food Poisoning, Bacteria


TABLE 2.F.27
Characteristics of food poisoning
Onset of
Symptoms

Type of Food
Commonly Involved

Symptoms and Other


Characteristics

Botulism

6 hours to 8 days;
avg 12-30 hr

Home-canned low-acid
vegetables.

Staphylococcus
poisoning

1 to 6 hr; avg
2V 2 -3hr

Processed meat, potato


salad, cream-filled
bakery products,
dairy products.

Salmonellosis

5 to 72 hr

Poultry and poultry


products, processed
meat.

Difficulty in swallowing,
speech, and respiration;
double vision. Death
from paralysis of
muscles of repiration.
Nausea, vomiting, ab
dominal cramps,
diarrhea, and acute
prostration and circu
latory collapse in
occasional severe cases.
Usually no fever. No
secondary cases.
Abdominal pain, diar
rhea, chills, fever,
frequent vomiting, and
prostration. Secondary
cases may occur.
Leukocytosis.

Disease

Streptococcus
faecalis poisoning
Clostridium perfringens
poisoning

Bacillus cereus
poisoning

2 to 18 hr;
usually 11-15
hr

Ground meats,
dressing.
Reheated meats,
meat pies, and
pasties, cold meats,
stews, and made-up
dishes.

Nausea, seldom vomiting,


usually abdominal
cramps and diarrhea.
Symptoms seldom
persist longer than
8-12 hr. No secondary
cases. Fever and
prostration absent.

Foods containing
cereal products,
e.g., vanilla pudding.

Source: Albertsen, V. E. et al. Meat hygiene. Agricultural Studies 34. Food and Agriculture Organization, United
Nations.

Food Composition, Properties, and General Data 1053

Food, Water Intake

600

Parturition

Weaning

BODY WEIGHT
500

Pregnancy, lactation
and recovery.
Lactating mother
plus young.
Unmated controls.

400
T3
O
CD

300

200

100

4>

FOOD INTAKE WM
WATER INTAKE C H
300

i-S 200
^3 C^

o 2
-o
O
o
*-

c
o
_

O)

_> Q.

PREGNANCY
0

LACTATION

RECOVERY

l l 2 | 3 | 4 | 5 l 6 l 7 | 8 l 9 | l 0
WEEKS

FIGURE 2.F.12
Mean body weight, food, and water consumption of female rats during reproduction and subsequent recovery
Source: Roe, F. J. C. Metabolic Aspects of Food Safety. Blackwell Scientific Publications, Oxford, England.

1054 Food Composition, Properties, and General Data

Free Fatty Acids, Smoke, Flash, and Fire Points


TABLE 2.F.28
Smoke, flash and fire points of some fats and oils
Free
Fatty Acids

Smoke

Flash

Fire

(%)

(F)

(F)

(F)

2.1
1.7

280
318
443
400
428

550
603
625
618
613
600
510
495
420
400

670
68 3
685
675
680
650
650
615
500
475

Sample
Olive oil (edible)
Safflower oil
Soybean oil
Corn oil
Cottonseed oil
Tallow (1)
Tallow (2)
Tallow (3)
Tallow (4)
Tallow (5)

0.01
0.065
0.04
0.34
5.3
8.0

18.0
21.0

Source: Mahlenbacher, C. V. The Analysis of Fats and Oils. Garrard Press,


Champaign, Illinois.

Freezer Sizes
TABLE 2.F.29
Size unit to use on various sizes of freezers
Size of Freezer
(cu ft)

Min Size Unit to Use


(hp)

Size of Freezer
(cu ft)

Min Size Unit to Use


(hp)

30
40
50
60

Vs or V4
VA or %
% o r V3
%

80
100
150

% or V2
y 2 or 3/4

Source: Stout, G. J. The Home Freezer Handbook. Van Nostrand Reinhold Co., New York.

Freezing Rate
60

50

ICE CRYSTAL FORMATION IN MEAT

" 40

\
N
I 20
_
!

as

|tQNE IF MAX MUM 1CECRY STAl Fl nWATI

2 30

Wmmkm

IM

.1

25111

10
0
0

350

us

INO1- 25 F)
V////A<//////

MINS

SIOW F ROZEN

Ti
2

ICK FR IZEN
\
4

5
6
TIME HOURS

10

FIGURE 2.F.13
Zone of maximum ice formation
Source: Geary, D., and Gerrard, F. (1968). Meat and refrigeration. Meat Trades J., London, England.

Food Composition, Properties, and General Data 1055

French Dressings
TABLE 2.F.30

Sweet Mustard French Dressing

French Dressing
l

h cup salad oil


2 tbsp vinegar
1 tsp salt

1 tsp sugar
tsp paprika
celery seed

% cup sugar
2 tsp salt
2 tsp dry mustard

1 cup vinegar
1 cup oil

Procedure

Procedure

Mix the dry ingredients, add vinegar and oil.


Shake thoroughly before using. Keep in the
refrigerator.

Mix the dry ingredients, add the oil and vinegar.


Shake well before using. This is a good general
purpose French dressing. Refrigerate.

Honey French Dressing

Tomato Soup French Dressing

V2 cup sugar
1 tsp paprika
V3 cup strained honey 6 tbsp vinegar or use
1 tsp salt
3 tbsp vinegar with
3 tbsp lemon juice
1 tsp dry mustard
1 tsp celery seed
1 cup salad oil
Procedure

Mix the dry ingredients, add the honey, vinegar


and oil. Store in refrigerator. Shake well before
using. This is a rather sweet dressing.

1 can tomato soup


V2 cup salad oil
% cup vinegar
V2 cup sugar
1 tsp dry mustard

1 tsp paprika
1 chopped green pepper
(optional)
1 chopped onion
(optional)

Procedure
Combine all the ingredients in a jar. Shake well
before using. Keep refrigerated.
Thick French Dressing
(Will Not Separate)

Red French Dressing


V2 small onion
x
k clove of garlic
2 tbsp vinegar
x
k cup lemon juice
% cup white corn syrup

tsp salt
tsp paprika
tsp celery salt
cup tomato catsup
cup salad oil

V2 cup sugar
1 pkg prepared pectin
1 tsp paprika
1 tsp dry mustard
2 tsp salt
% cup vinegar (or less
if preferred)

IV2 cups salad oil


1 tsp Worcestershire sauce
1 tsp minced onion
1 can tomato soup
1 clove garlic chopped
(optional)

Procedure

Chop the garlic and onion and let stand 10 min


in the vinegar and lemon juice. Strain. Add the
spices, catsup, syrup and oil. Store in the refriger
ator. Shake well before using.

Procedure
Mix all ingredients and beat with an egg beater.
This dressing will not separate. Keep in the refrig
erator.

Source: Kintner, T. C, and Mansel, M. Vinegars and salad dressings. Univ. Missouri Agric. Exp. Sta. Bull. 631.

1
OS

to

GO
GO

TABLE 2.F.31
Suggested variations to be made with french dressing
Kind

Amount of
Dressing

Cocktail Sauce
Russian

1 cup
1 cup

Red

1 cup

Roquefort

1 cup

Martinique

1 cup

Chiffonade

1 cup

Creamy
Sweet French

1 cup
1 cup

a
o
o

1
P

Suggested Additions

Suggested Uses

1 cup chili sauce


2 tbsp chili sauce
1 tbsp chopped onion
2 tbsp tomato catsup
2 tbsp chopped olives or pickles
Sweeten if desired
2-4 tbsp crumbled Roquefort or blue
cheese
Few drops Worcestershire sauce
2 tbsp chopped parsley
2 tbsp green pepper
2 tbsp chopped olives
1 tbsp chopped green pepper
1 tbsp chopped onion
1 chopped hard cooked egg
2-3 tbsp cream (shake well)
4 tbsp confectioner's sugar or
4 tbsp honey

Fish sauce
Green or vegetable salads
Green salads
Sauces
Green salads
Green salads

?o
^

o
;

(D*
M

53
i-S

Lettuce or greens

EL

a
ft!

Greens
Fruit salads

Source: Kintner, T. C, and Mangel, M. Vinegars and salad dressings. Univ. Missouri Agric. Exp. Sta. Bull. 632.

MEAN DATE OF FIRST 32 (F.) TEMPERATURE IN AUTUMN

OR

I
o
SB

FIGURE 2.F.14
Average dates of the first killing frost in fall
Source: USDA fl972). Growing vegetables in the home garden. USDA Home and Garden Bull. 202.

O
91

1058 Food Composition, Properties, and General Data

Frost Date, Spring

TABLE 2.F.32
Frozen food containers

Cellophane
Bag or
Wrapper
(Heat
Sealed)
Inexpensive
Liquid, moisture,
and vapor tight
Easily and
securely sealed
Special filling or
closing devices
required
Substantialnot
broken by usual
handling
Economical of space
Readily emptied
without thawing
Transparent
Easy to mark on or
label
Readily obtainable
Re-usable
Heat conductivity
good (a question
able virtue)
Use:
Ffruits Vvegetables
Mmeats
Lliquids

Carton
with
Cellophane
Liner
(Heat

Sealed)

Carton
with
Carton,
Thermo
No
plastic
Liner
Liner
(Thermo Tin-tie
(Heat
Bag
plastic
Sealed)
(Single)
Seal)

Yes

No

No

No

Yes
Yes

Yes
Yes

Yes
Securely
but not
easily

7
No

Waxed
Round
Tin-tie
Paper Sealright
Tin Can
(Bag)
Cup or
Paper
Standard Friction
Top
(Double) "Tub" Container Flange
*i

Yes

No

No

No

Yes
Yes

Yes
Yes

Easily
but not
securely

Special
Rect
"Can"
Tin
Ends,
Paper Glass
Sides
Jars

No

No

No

No

Yes
?

Yes
Yes

Yes
No

Yes

Easily,
not so
securely

Yes

No

No

No

No

No

No

No

Yes

No

Yes

No

No
No

Yes
Yes

Yes
Yes

Yes
Yes

Yes
No

Yes
No

Yes
No

Yes
No

Yes
No

Yes
No

Yes
Yes

No
No

?
Yes

?
Yes

Yes
No

Yes
No

Yes
No

Yes
No

Yes
No

Yes
No

Yes
No

No
No

Yes
No

No
Yes

No
?
No

Yes
7

Yes
7

Yes
Yes

Yes

Carton

Carton

No
?
7

Yes
?
Yes

Yes
Yes
Yes

Yes
No
Yes

Yes
No
No

No

?
No

Yes
?
Yes

Yes
Yes
Yes

Yes

No

No

No

No

No

No

No

Yes

Yes

Yes

FVM

FV

VF

VF

Any
thing

Any
thing

Any
thing

Any
thing

FVM

VFL

yes

yes

Source: Stout, G. J. The Home Freezer Handbook. Van Nostrand Reinhold Co., New York.

Yes

I
s
o

1
a
OR

1060 Food Composition, Properties, and General Data

Frozen Food Storage I


TABLE 2.F.33
Maximum home-storage periods to maintain good quality in purchased
frozen foods

Food
Fruits and vegetables
Fruits:
Cherries
Peaches
Raspberries
Strawberries
Fruit juice concentrates:
Apple
Grape ..Orange
Vegetables:
Asparagus
Beans
Cauliflower
Corn
Peas
Spinach
Baked goods
Bread and yeast rolls:
White bread
Cinnamon rolls

Plain rolls
Cakes:
Angel
Chiffon
Chocolate layer
Fruit
Pound
Yellow
Danish pastry
Doughnuts:
Cake type
Yeast raised
Pies (unbaked):
Apple
Boysenberry
Cherry
Peach
Meat
Beef:
Hamburger or chipped
(thin) steaks
Roasts
Steaks
Lamb:
Patties (ground meat).
Roasts
Pork, cured
Pork, fresh:
Chops

Roasts
Sausage
Veal.
Cutlets, chops
Roasts

Approximate
holding
period
at 0 F. .
Months
12
12
12
12
12
12
12
8
8
8
8
8
8
3
2
3
2
2
4
12
6
6
3
3
3
8
8
8
8

4
12
12
4
9
2
4
8
2
9
9

Food
MeatContinued
Cooked meat:
Meal dinners
Meat pie
Swiss steak
Poultry
Chicken:
Cut-up
Livers
Whole
Duck, whole
Goose, whole
Turkey:
Cut up
.
Whole
Cooked chicken and turkey:
Chicken or turkey dinners (sliced meat
and gravy)
Chicken or turkey pies.
Fried chicken
Fried chicken dinners...
Fish and shellfish
Fish:
Fillets:
Cod, flounder, haddock, halibut,
pollack
Mullet, ocean
perch, sea trout,
striped bass
Pacific Ocean perch
Salmon steaks
Sea trout, dressed
Striped bass, dressed ....
Whiting, drawn
Shellfish:
Clams, shucked
Crabmeat:
Dungeness
King
Oysters, shucked
Shrimp
Cooked fish and shellfish:
Fish with cheese sauce..
Fish with lemon butter
sauce
Fried fish dinner
Fried fish sticks, scallops,
or shrimp
Shrimp Creole
Tuna pie
Frozen desserts
Ice cream
Sherbet

Approximate
holding
period
at 0 F.
Months
3
3
3

Source: (1982). Purchased frozen foods. 1975 Home and Garden Bull. 69.

9
3
12
6
6
6
12

6
6
4
4

6
3
2
2
3
3
4
3
3
10
4
12
3
3
3
3
3
3
1
1

Food Composition, Properties, and General Data 1061

Frozen Food Storage II


TABLE 2.F.34
Approximate storage life of some frozen foods at various tempera
tures1
+ 10F
Months
Fish
Fish, fatty
Fish, lean
Fruit
Apricots, with ascorbic acid
Apricots, without ascorbic acid
Peaches, with ascorbic acid
Peaches, without ascorbic acid
Raspberries, sugared
Raspberries, without sugar or syrup
Strawberries, sliced
Meat
Beef, roasts
Lamb
Pork, roasts
Pork, sausage
Poultry
Poultry, giblets
Poultry, roasting
Shellfish
Lobsters
Shrimp, raw
Vegetables
Asparagus
Beans, snap
Beans, lima
Broccoli
Brussels sprouts
Cauliflower
Corn, on the cob
Corn, cut
Carrots
Mushrooms
Peas
Pumpkin
Spinach
Squash

0F

Months

-10F
Months

4
6

10-12

10-12
14-16

6-8
3-4
6-8
3-4

18-24
8-10
18-24
8-10

12-14

16-18
14-16
8-10

18-24
16-18
12-15
8-10

3-5

8-10

8-10
12-15

3-4
6

8-10

10-12
16-18

4-6
4-6
6-8
6-8
4-6
6-8
4-6
12
12
3-4
6-8
12
6-8
12

8-12
8-12
14-16
14-16
8-12
14-16
8-10

16-18
16-18
24 or longer
24 or longer
16-18
24 or longer
12-14
36 or longer
36 or longer
12-14
24 or longer
36 or longer
24 or longer
36 or longer

8-10

6-8

8-10

1
4

12-14

18
12
18

6-8
6-8
5-7
4
2

24
24

24
18
24

4-6

12

24
24

8-10
14-16
24

14-16
24

'Data compiled by D. K. Tressler (1946A and B) and presented at the First Regional Training
Conference, The Refrigeration Research Foundation, Hershey, Pa., 1946. Published in The
Refrigeration Research Foundation, Commodity Storage Manual, p. 23, (Appendix C)
1953.

Source: Tressler, D. K., and Evers, C. F. The Freezing Preservation of Foods,


Vol. 1, 3rd Edition. AVI Publishing Co., Westport, Connecticut.

Frozen Meat Storage Time


TABLE 2.F.35
Suggested storage times for meat at 0F
Months
Beef
Lamb
Pork, fresh
Ground beef and lamb
Pork Sausage

8-12
8-12
4-8
3-4
1-3

Source: USDA (1969). How to buy meat for your freezer.


USDA Home and Garden Bull. 166.

1062 Food Composition, Properties, and General Data

Fruit and Nut Rootstock


TABLE 2.F.36
Data for rootstocks for fruits and nuts
Afterripening
Needed
for

Common Name
Almond
Apple
Apple (crab)
Apricot
Cherry (Mahaleb)
Cherry (sweet)
(Mazzard)
Cherry (sour)
Citranges
Citrus macrophylla
Fig

Filbert
Grapefruit
Lemon (rough)
Lime (sweet)
Orange (sweet)
Orange (sour)
Orange (trifoliate)
Peach
Peach (David)
Pear
Pear (Oriental)
Pear (Oriental)
Pear (Oriental)
Pecan
Plum (American)
Plum (Bessey)
Plum (Damson)
Plum (Japanese)
Plum (domestic)
Plum (Myrobalan)
(cherry plums)
Plum (Marianna)
Plum (Wild Goose)
Quince
Tangelo
Tangerine
(Mandarin)
Tung
Walnut (Eastern
black)
Walnut (Northern
Calif, black)
Walnut (Persian)
Walnut (Paradox
hybrid)
Walnut (Royal
hybrid)

Latin Name

Approx
Seeds per
Ounce

Prunus amygdalus
Malus domestica
Malus pumila
Prunus armeniaca
Prunus mahaleb

12-15
600-1000
1000
18-20
300-350

Prunus avium
Prunus cerasus
f Poncirus trifoliata

150-160
200-250
200-300

Germination
(days)
50

75-100
75
60
100

100-120
100-120
None

Speed of
Germination
at Optimum
Temp
(days)
15
30
30
15
15
15
15

10-15 at 55F

X
1[ Citrus sinensis

Citrus macrophylla
Ficus carica
Corylus maxima
Citrus paradisi
Citrus limon
Citrus aurantifolia
Citrus sinensis
Citrus aurantium
Poncirus trifoliata
Prunus persica
Prunus dauidiana
Pyrus communis
Pyrus calleryana
Pyrus serotina
Pyrus ussuriensis
Corya pecan
Prunus americana
Prunus besseyi
Prunus insititia
Prunus salicina
Prunus domestica
Prunus cerasifera
Prunus cerasifera
Prunus munsoniana
Cydonia oblonga
f Citrus reticulate
X
\
[ Citrus paradisi
Citrus reticulata
Aleurites fordii

200-300
150-200
200-300
300-400
200-300
200-300
200-300
8-10
10-14
75 0

1000
1000
1000
8-10
50-55
160-170
100-120
20-40
26-30
60-70
50-70
120-140
200-300

30d-400

100
100

60-90
60-90
60-90
60-90
30-90
150

80-100
100-120
60-100
120

80-100
100

15
15
45
45
45
45
20
30
15
30
15
30
30
30
15

80-100
Propagated by cuttings
None
10-15 at 55F

5
2-3
2-3
5

1-3 cool-dry
1-2 cool-dry
1-2 cool-dry
Up to 1 yr in
polyethylene
bag at 45
(Same)
(Same)
(Same)
(Same)
(Same)
(Same)
(Same)
5
5

2-3 dry
3
3
3
1-3
4-6
4-6
4-6
4-6
4-6
4-6
4-6
4-6

Up to 1 yr in
polyethylene
bag at 45

None
30-60

(Same)

(Same)

10

1-3

60-120

30

3-5

60-120
30-60

30
20

3-5
1-3

10-15

Fuglans nigra

None
(Same)
Propagated by cuttings
Propagated by cuttings
None
10-15 at 55 F
None
(Same)
None
(Same)
None
(Same)
None
(Same)
None
(Same)

Length of
Viability
(yr)

Fuglans hindsii
Fuglans regia

2-4

Fuglans hindsii X F. regia

3-4

60-80

25

3-5

Fuglans hindsii X F. nigra

3-5

60-100

25

3-5

Source: USDA. Seeds. Yearbook of Agriculture.

Food Composition, Properties, and General Data 1063

Fruit and Vegetables, Composition


TABLE 2.F.37
Composition of selected fruits and vegetables, 100 grams edible portion1

Food Description

Iron
(mg)

Vitamin
A Value
(IU)

Thiamin
(mg)

Riboflavin
(mg)

Ascorbic
Acid
(mg)

0.5
0.3

2,700
1,830

0.03
0.02

0.04
0.02

10
4

1
1

281
246

1.0

900

0.18

0.20

33

278

0.6

900

0.16

0.18

26

183

1.9

800

0.06

0.10

15

236

166

2.8
2.5
2.4
1.7

290
280
190
230

0.24
0.18
0.03
0.07

0.12
0.10
0.05
0.05

29
17
6
17

2
1
236
101

650
422
222
426

0.8
0.6
1.5
0.7

600
540
470
580

0.08
0.07
0.03
0.07

0.11
0.09
0.05
0.09

19
12
4
5

7
4
236
1

243
151
95
152

1.1
0.7
0.5

60
60
30

0.11
0.09
0.04

0.10
0.08
0.05

78
55
41

13
9
10

295
206
207

0.4
0.3

1,000
680

0.05
0.03

0.06
0.02

10
5

2
2

191
130

0.7

400

0.15

0.12

12

Tr

280

0.6
0.6
0.8

400
330
350

0.11
0.03
0.09

0.10
0.05
0.06

7
5
5

Tr
Tr
1

165
196
184

0.4
0.3

20
10

0.04
0.03

0.02
0.02

38
30

1
4

135
144

0.5
0.3

1,330
450

0.02
0.01

0.05
0.03

7
3

1
2

202
137

1.9
1.8

640
540

0.35
0.28

0.14
0.11

27
20

2
1

316
196

1.9
1.9

690
600

0.09
0.27

0.06
0.09

8
13

236
115

96
135

0.6
1.3
0.4
0.5
1.8

Tr
Tr
170
110
Tr

0.10
0.13
0.08
0.04
0.14

0.04
0.08
0.05
0.05
0.02

20
21
9
3
21

3
6
331
290
4

407
853
331
290
652

Sodium
(mg)

Potassium
(mg)

Apricots
Raw

Canned
Asparagus
Raw spears
Cooked spears, boiled and
drained
Green, canned spears, regular
pack, drained solids
Lima beans
Raw

Cooked, boiled, drained


Canned, drained solids
Frozen, cooked, boiled, drained
Green snap beans
Raw

Cooked, boiled and drained


Canned, drained solids
Frozen, cooked, boiled, drained
Cauliflower
Raw

Cooked, boiled, drained


Frozen, cooked, boiled, drained
Cherries
Raw, sour, red
Canned, sour, red, water pack
Sweet corn
Raw

Cooked, boiled, drained, cut


off cob
Canned, cream style
Frozen, cooked, boiled, drained
Grapefruit
Raw, all varieties
Canned, water pack
Peaches
Raw

Canned, water pack


Peas
Raw

Cooked, boiled, drained


Canned, regular pack, drained
solids
Frozen, cooked, boiled, drained
Potatoes
Raw

French fried from raw


Mashed from raw
Dehydrated, mashed, prepared
Frozen French fries, heated

1
The data shown here provide an indication of what may be expected when processed forms are substituted for fresh
on an equal weight basis. It is not a measure of the effect of processing on nutritive values. Some differences may be
attributed to a difference in the selection of varieties used for the fresh market and for the processed product. In the
case of fruit items, the dilution with sirup in the canned product also contributes to the difference between the values
for the fresh and canned products.

Source: White, P. L., and Selvey, N. (editors) (1974). Nutritional Qualities of Fresh Fruits and Vegetables. Futura
Publishing Co., Mt. Kisco, New York.

1064 Food Composition, Properties, and General Data

Fruit and Vegetables, Cost per Serving


The net weight of various foods in the same size can (or glass jar) will vary with the density of the food.
Net weight of a No. 10 can of vegetables, for instance, will vary from 6 lb 2 oz for spinach to 6 lb 12 oz
for kidney beans. Corn weighs 6 lb 10 oz, peas 6 lb 9 oz, etc. Similarly, No. 10 fruits vary from approx
imately 6 lb for certain apples to 6 lb 14 oz for peaches in heavy syrup; 7 lb 5 oz for cranberry sauce, all
the way up to 7 lb 8 oz for pitted cherries.
Pieces (depends on size) in 1 No. 10 can:
Approx equivalents of other can sizes:
Can contains 3 qt of juice
1 No. 10 Can equals 7 No. 303 (1 lb) cans
Can contains 12-13 cups
1 No. 10 Can equals 5 No. 2 (1 lb 4 oz) cans
Can contains 50-60 medium size whole apricots
1 No. 10 Can equals 4 No. 2-lh (1 lb 13 oz) cans
Can contains 95-130 medium size apricot halves
1 No. 10 Can equals 2 No. 3 cyl. (46-50 oz) cans
Can contains 45-65 peach or pear halves
Can contains 28-50 pineapple slices
Can contains 40-60 plums or prunes
Can contains 70-90 figs
Can contains 115-145 asparagus spears
Can contains 55-65 small whole white potatoes

TABLE 2.F.38
Cost per serving chart for no. 10 cans of fruits & vegetables
Number of Servings
25 1
33
3/ 8 cup
1/2 cup
3floz
4floz

50
1/4 cup
2floz

Cost
Per Can

20
5/ 8 cup
5floz

$2.00
2.25
2.50
2.75

$0.33
0.38
0.42
0.46

0.016
0.019
0.021
0.023

0.013
0.015
0.017
0.018

0.010
0.012
0.013
0.014

0.007
0.008
0.008
0.009

3.00
3.25
3.50
3.75

0.50
0.54
0.58
0.63

0.025
0.027
0.029
0.032

0.020
0.022
0.023
0.025

0.015
0.016
0.017
0.019

0.010
0.011
0.012
0.013

4.00
4.25
4.50
4.75

0.67
0.71
0.75
0.79

0.034
0.036
0.038
0.040

0.027
0.028
0.030
0.032

0.020
0.022
0.023
0.024

0.013
0.014
0.015
0.016

5.00
5.25
5.50
5.75

0.83
0.88
0.92
0.96

0.042
0.044
0.046
0.048

0.033
0.035
0.037
0.038

0.025
0.027
0.028
0.029

0.017
0.018
0.018
0.019

6.00
6.25
6.50
6.75

1.00
1.04
1.08
1.13

0.050
0.052
0.054
0.057

0.040
0.042
0.043
0.045

0.030
0.032
0.033
0.034

0.020
0.021
0.022
0.023

7.00
7.50
8.00
8.50

1.17
1.25
1.33
1.42

0.059
0.063
0.067
0.071

0.047
0.050
0.053
0.057

0.035
0.038
0.040
0.043

0.023
0.025
0.027
0.028

9.00
9.50
10.00
10.50

1.50
1.58
1.67
1.75

0.075
0.079
0.083
0.087

0.060
0.063
0.067
0.070

0.045
0.048
0.051
0.053

0.030
0.032
0.033
0.035

11.00
11.50
12.00
12.50

1.83
1.92
2.00
2.08

0.091
0.096
0.100
0.104

0.073
0.077
0.080
0.083

0.055
0.058
0.061
0.063

0.037
0.038
0.040
0.042

Cost
per Case
of 6/10

(Continued)

Food Composition, Properties, and General Data 1065


TABLE 2.F.38

(Continued)
Number of Servings
25 1
33
50
1/2 cup
3/ 8 cup 1/4 cup
4floz
3floz
2floz

Cost
Per Can

20
5 / 8 cup
5floz

13.00
13.50
14.00
14.50

2.17
2.25
2.33
2.42

0.108
0.112
0.116
0.121

0.087
0.090
0.093
0.097

0.066
0.068
0.071
0.073

0.043
0.045
0.047
0.048

15.00
15.50
16.00
16.50

2.50
2.58
2.67
2.75

0.125
0.129
0.133
0.137

0.100
0.103
0.107
0.110

0.076
0.078
0.081
0.083

0.050
0.052
0.053
0.055

17.00
17.50
18.00
18.50

2.83
2.92
3.00
3.08

0.141
0.146
0.150
0.154

0.113
0.117
0.120
0.123

0.086
0.088
0.091
0.093

19.00
19.50
20.00
21.00

3.17
3.25
3.33
3.50

0.158
0.162
0.166
0.175

0.127
0.130
0.133
0.140

0.096
0.098
0.101
0.106

0.057
0.058
0.060
0.062
0.063
0.065
0.067
0.070

22.00
23.00
24.00
25.00

3.67
3.83
4.00
4.17

0.183
0.191
0.200
0.208

0.147
0.153
0.160
0.167

0.111
0.116
0.121
0.126

0.073
0.077
0.080
0.083

26.00
27.00
28.00
29.00

4.33
4.50
4.67
4.83

0.216
0.225
0.233
0.241

0.173
0.180
0.187
0.193

0.131
0.136
0.141
0.146

0.087
0.090
0.093
0.097

30.00
31.00
32.00
33.00

5.00
5.17
5.33
5.50

0.250
0.258
0.266
0.275

0.200
0.207
0.213
0.220

0.151
0.157
0.162
0.167

0.100
0.103
0.107
0.110

34.00
35.00
36.00
37.00

5.67
5.83
6.00
6.17

0.283
0.291
0.300
0.308

0.227
0.233
0.240
0.247

0.172
0.177
0.182
0.187

0.113
0.117
0.120
0.123

38.00
39.00
40.00
41.00

6.33
6.50
6.67
6.83

0.316
0.325
0.333
0.341

0.253
0.260
0.267
0.273

0.192
0.197
0.202
0.207

0.127
0.130
0.133
0.137

42.00
43.00
44.00
45.00

7.00
7.17
7.33
7.50

0.350
0.358
0.366
0.375

0.280
0.287
0.293
0.300

0.212
0.217
0.222
0.227

0.140
0.143
0.147
0.150

46.00
47.00
48.00
49.00
50.00

7.67
7.83
8.00
8.17
8.33

0.383
0.391
0.400
0.408
0.416

0.307
0.313
0.320
0.327
0.333

0.232
0.237
0.242
0.247
0.252

0.153
0.157
0.160
0.163
0.167

Cost
per Case
of6/1 0

*25 servings per can (1/ 2 cup each) is the average serving for most
fruits and vegetables. Source: Wisconsin Canners Association.
Source: (1973). The Almanac of the Canning, Freezing, Preserving
Industries, 58th Edition. E. E. Judge & Son, Baltimore.

1066 Food Composition, Properties, and General Data

Fruit and Vegetables, Diseases


TABLE 2.F.39
Diseases and conditions common to fruits and vegetables
Apples
Internal breakdown
Internal browning
Watercore
Jonathan spot
Scab (storage)
Scale
Blue mold rot
Bullseye rot
Bananas
Black rot
Anthracnose
Chilling injury
Scars
Freeze injury
Overripe
Cabbage
Alternaria leaf spot
Aphids
Black leaf speck
Bursting
Leaf separation from stem
Yellowing of outer leaves
Cantaloupes
Coal dust damage
Fresh cracks
Ground color
Low temperature breakdown
Mold in stem scar
Surface mold
Carrots
Broken roots
Brown, black, or yellow tops
New top growth
Wilting and flabbiness of roots
Wilting of tops
Cauliflower
Alternaria leaf spot
Aphids
Black leaf speck
Curd discoloration

Onions

Fuzziness
Riciness
Ring spot
Celery
Bacterial soft rot
Bacterial blight
Black heart
Brown stem
Early blight
Late blight on leaves or stems
Pithiness
Wilting
Watery soft rot
Citrus
Stem and rot
Skin breakdown
Softness
Watery breakdown
Water spot
Blue and green mold
Cucumbers
Bacterial spot
Flabbiness
Scab
Lettuce
Bacterial soft rot
Broken midribs
Brown blight
Downy mildew
Red butts or midribs
Russet
Tipburn
Watery soft rot
Melons
(Honeydew and Honeyball)
Brown discoloration of rind
Coal dust damage
Low temperature breakdown
Cracks, unhealed
Surface mold
Free liquid and loose seeds

Black mold
Breakdown
Gray mold
Fusarium rot
Scalding
Sun scale
Peaches
California blight
Discoloration around pit
Discoloration from brushing
injury
Ground color
Brown rot
Peppers
Anthracnose
Dark discoloration
Flabbiness
Shriveling
Ripe rot
Potatoes
Greening
Air cracks
Black heart
Late blight
Southern bacterial wilt
Ring rot
Internal browning
Scald
Bacterial soft rot
Sprouts
Wet breakdown
Fusarium rot
Tomatoes
Blossom end rot
Radial cracks
Sun scald
Late blight
Rhizopus
Catface
Alternaria
Fusarium rot

Source: U.S. Department of the Army (1969). Food inspection specialist. TM 8-451.

Food Composition, Properties, and General Data 1067

Fruit, Availability
TABLE 2.F.40
Availability of fresh fruit (G = good supply, F = fair supply, S = small supply)
Sep- Octo- Novem- Decem
Jan- Febber
ber
uary ruary March April May June July August tember ber
Apples
Apricots
Avocados
Bananas
Berries (misc)
Blueberries
Cantaloup
Cherries
Cranberries
Dates
Figs
Grapefruit
Grapes
Honeydews
Lemons
Limes
Mangoes
Nectarines
Oranges
Papayas
Peaches
Pears
Pineapple
Plums-prunes
Strawberries
Tangelos
Tangerines
Watermelons

G
G

G
G

G
G

G
G

F
G
S
F
G
S

S
G

F
G
S
S
G

F
G
S

G
G
S

G
G

S
G
S
G
G
G
F
F
G
S
S
G
G
F
G
S

F
S
F
S
G
G
G
F
S
G
S
S
G
G
S
G
S
S

F
G

G
G

G
G

G
G
G
G
F

G
G
S
G
S

G
F
S
G
G

G
S

G
S

G
F

F
F

S
G
G
S

S
G
G
S

S
S

S
G
F
G
G
G
G
S

S
S
F
G
G
G
G
S

G
S
G
G
S
S

G
S
F
G
G
G

S
G
S
G
G
G
G
G
G
S
S
G
S
F
G
G
G

G
S

S
G
S

G
S

G
S

F
S

F
F

F
G

F
G

G
F
S
F
G

S
F
G
S

S
S
S
S

S
S

S
S

S
F

S
G

G
S

S
G
F
G
G
G
G
G
S
F
F
F
G
G
G
G
F
F
S
G
S
G
G
G

G
S

F
S
G
G
S
S
F
G

s
F
G
S
F

S
F
F
S
G
F
S
S
F
S
S

NOTE: Each year's production will vary. This chart is an estimate of probable availability.
Source: USDA (1969). Food for us all. Yearbook of Agriculture.

Fruit Classification, I
TABLE 2.F.41
Chart showing classification of fruits
Fleshy
Berry

Pepo

Cranberry
Blueberry
Gooseberry
Huckleberry
Currant
Grape
Banana
Tomato
Eggplant

Cucumber
Squash
Pumpkin
Muskmelon
Watermelon

Simple
Hesperidium
Orange
Grapefruit
Lemon
Lime
Tangerine
Kumquat

Drupe

Pome

Multiple

Aggregate

Dry

Cherry
Peach
Plum
Apricot
Nectarine
Prune
Olive
Coconut1
Date

Apple
Pear
Quince

Pineapple

Blackberry
Dewberry
Loganberry
Raspberry
Strawberry

Legumes
Nuts
Grains

Fig

Mulberry

1
The coconut is a somewhat modified fruit, the edible portion being a part of the food storage inside the hard seed,
often called the endosperm.

Source: Justin, M. M., Rust, L. O., and Vail, G. E. Foods, Revised Edition. Houghton Mifflin Co., Boston.

1068 Food Composition, Properties, and General Data

Fruit Classification, II
TABLE 2.F.42
Classification of fruits and vegetables according to systematic position, type, and use
Family

Fruit/
Vegetable

Scientific Name

Type

Description

A. Fruits
Anarcardiaceae

Cashew

Anacardium occidental L.

Mango

Mangifcra indica L.

Nut
Fleshy drupe

The woody achene is borne on a fleshy receptacle.


Tough rind, extensive fleshy mesocarp with a stony
outer endocarp and inner papyraceous membrane.

Annonaceae

Sugar apple

Annona squamosa L.

Aggregate

Each fruitlet is a small berry.

Soursop

Annona muricata L.

Aggregate

Bromeliaceae
Bombacaceae

Pineapple
Durian

Ananas comosus Merr.


Durio zibethinus L.

Sorosis
Berry

Large, fleshy with soft, spiny rind. Multiple accessory


fruit. Fruitlets (berries) fused together with associated
bracts and floral axis.
Multiple accessory fruit.
Thick, bony dehiscent rind covered with hard sharp
spines.

Caricaceae

Papaya

Carica papaya L.

Berry

Fleshy pericarp with large central cavity; derived from


superior ovary.

Cucurbitaceae

Watermelon

Citrullus vulgaris Schrad

Pepo

Modified berry formed from an inferior ovary with


well-developed carpel wall including some receptacle
tissue.

Melon

Cucumis Melo L.

Guttiferae

Mangosteen

Garcinia mangostana L.

Berry

Thick, tough skin with sweet flesh adhering to the


seeds.

Lauraceae

Avocado

Persea americana Mill

Berry

Thick exocarp, fleshy mesocarp and a very thin layer


of endocarp next to the outer seed coat. Testa is hard.

Meliaceae

Lanzones,
Langsat

Lansium domesticum
Correa

Berry

Leathery exocaip, thin mesocarp and fleshy endocarp.

Santol

Sandoricum koetjape M.

Berry

Exocarp fused with mesocarp with fleshy fibrous aril


adhering to seeds.

Fig

Ficus carica L.

Synconium

Multiple accessory fruit, mainly a fleshy hollow re


ceptacle bearing numerous small achenes.

Jackfruit

Artocarpus integra L.

Multiple

Very large, fruit with sharp protruberances, thick end


ocarp fused with the mesocarp, aromatic, and rich in
latex.

Musaceae

Banana

Musa paradisiacal.
var. sapienturn

Berry

Fruits borne in bunches bearing fingers,

Myrtaceae

Duhat

Syzygium cumini Skeels

Drupe

Dark purple fruit, clustered, high in tannins and antho

Guava

Psidium guajava L.

Berry

Pericarp is not distinct.

Makopa

Eugenia javanica Lam.

Berry

Cone-shaped fruit with porous pericarp.

Passifloraceae

Passion fruit

Passiflora edulis Sims.

Berry

Thick pericarp with shell-like, brittle rind.

Rosaceae

Strawberry

Fragaria vesca L.

Moraceae

Pepo

-ditto-

cyanins.

Etaenio

Aggregate accessory fruit, mainly a large fleshy recep


tacle bearing externally numerous small achenes.

Rutaceae

Orange

Citrus sinensis Osbeck

Hesperidium

Modified berry with well-developed endocarp.

Sapindaceae

Rambutan

Nephellium lappaceum L.

Berry

Fruit covered with soft spines, leathery rind and juicy

Sapotaceae

Cainito

Chrysophyllum cainito L.

Berry

Very fleshy, juicy endocarp, rich in latex.

Chico

Achras sapota L.

Berry

Mesocarp fused with endocarp.

aril.

Source: Pantastico, E. B. (editor) (1975). Structure of fruits and vegetables. In Postharuest Physiology, Handling
and Utilization of Tropical and Subtropical Fruits and Vegetables. AVI Publishing Co., Westport, Connecticut.

TABLE 2.F.43
Nutritive values of the edible part of fruits and fruit products
(Daihai l - l d.nott lick of rallabla d i u for a connituent balltvad to b. prtMM In m.atunbl. amount)
NUTRIENT! IN INDICATED OUAN

Foods, approximate measures, units, and weight


(edible part unless footnotes indicate otherwise)

Satu
rated
Uolal)

Carbohydrate

UnaMa
CMeic

rams

drams

rams

Milli
grams

FRUITS AND FRUIT PRODUCTS


Apples, raw, unpeeled,
without cores:
2 3/4-in d1am. (about 3 per l b

with cores).
3 1/4 in diam. (about 2 per lb
with cores).
Applejuice, bottled or canned21"
Applesauce, canned:
Sweetened
Unsweetened
Apri cots:
Raw, without pits (about 12 per
lb with pits).
Canned in heavy sirup (halves
and sirup).
Dried:
Uncooked (28 large or 37
medium halves per cup).
Cooked, unsweetened, fruit and
liquid.
Apricot nectar, canned
Avocados, raw, whole, without
skins and seeds:
California, mid- and late
winter (with skin and seed,
3 1/8-in diam.; wt., 10 oz).
Florida, late summer and fall
(with skin and seed, 3 5/8-in
diam.; wt., 1 lb).
Banana without peel (about 2.6 per
lb with peel).
Banana flakes
Blackberries, raw
Blueberries, raw
Cantaloup. See Muskmeions (Item
271).
Cherries:
Sour (tart), red, pitted, can
ned, water pack.
Sweet, raw, without pits and
stems.
Cranberry Juice cocktail , bottled,
sweetened.

1 apple

138

84

80 Trace

1 apple

212

84

125 Trace

1 cup

248

88

120 Trace

Trace

1 cup
1 cup

255
244

76
89

230
1 Trace
100 Trace Trace

3 apricots

107

85

55

1 cup

258

77

220

Trace

1 cup

130

25

340

1 cup

250

76

215

1 cup

251

85

145

1 Trace

1 avocado

216

370

37

5.5

22.0

1 avocado

304

390

33

6.7

15.7

1 banana

119

100

Trace

20 Trace
85
2
90
1

Trace

1 tbsp
1 cup
1 cup

1 cup
10 cherries

1 cup

Cranberry sauce, sweetened, canned, 1 cup


strained.
2
"Also applies to pasteurized
"Applies to product without
"Based on product with label
"Based on product with label

6
144
...... 145

3
85
83

244

88

1 Trace

Trace

45

Iron

Milli
grams

Milli-

Pous-

Vitamin
A value

Thiamin

Inttr
national

Milli

Ribo-

Niacin

Ascorb

Milli
grams

grams

flavin

Milh
grams

grams

20

10

14

.4

152

120

.04

.03

.1

31

15

21

.6

233

190

.06

.04

.2

30

15

22

1.5

250

.02

.05

.2

"2

61
26

10
10

13
12

1.3
1.2

166
190

100
100

.05
.05

.03
.02

.1
.1

25

0D

no

14

18

25

.5

301

2,890

.03

.04

.6

11

28

39

.8

604

4,490

.05

.05

1.0

10

86

87

140

7.2

1,273

14,170

.01

.21

4.3

16

_ -

54

55

88

4.5

795

7,500

.01

.13

2.5

37

23

30

.5

379

2,380

.03

.03

.5

3.7

13

22

91

1.3

1,303

.43

3.5

30

5.3

27

30

128

1.8

1,836

.61

4.9

43

.07

.8

12

26

10

31

.8

440

5
19
22

2
46
22

6
27
19

.2
1.3
1 .5

92
245
117

50
290
150

.01
0,04
.04

.01
0,06
.09

26

37

32

.7

317

1,660

.07

.05

.5

105

Phosphorus

57

Calcium

leic

8
26

36

Io
CD

o"

.2 Trace
0.6
30
.7
20

a
12

68

80

Trace

12

15

13

.3

129

70

.03

.04

.3

253

83

165 Trace

Trae

42

13

.8

25

Trace

.03

.03

,1

"81

277

62

405 Trace

104

17

11

.6

83

60

.03

.03

.1

apple elder.
added ascorbic a d d . For value of product with added ascorbic a d d , refer to label.
claim of 45* of U.S. RDA In 6 fl oz.
claim of 100X of U.S. RDA 1n 6 fl oz.

(Continued)

o
0

TABLE 2.F.43 (Continued)


IDhi ( - ) dnwtt lack of rtllabi* d t u for oonititiMnt Mtmad to b* prawn in muMiraMt mouml
NUTMENTI IN INDICATED QUANTITY

Foods, approximate measures, units, and weight


(edible part unless footnotes indicate otherwise)

Water

Vitamin
A value

Phosphorus

Carbohydrate

Food

Dates:

Whole, without pits


Chopped
Fruit cocktail, canned, 1n heavy
sirup.
Grapefruit:
Raw. medium, 3 3/4-1n d1am.
(about 1 lb 1 oz):
P1nk or red
WhiteCanned, sections with sirup
Grapefruit Juice:
Raw, pink, red, or white
Canned, white:
Unsweetened
Sweetened

80
178
255

23
23
80

1/2 grapefruit with peel"


241
1/2 grapefruit with peel 2 ' 241
1 cup
254

40
90
360

.07
.16
.05

.08
.18
.03

1.8
3.9
1.0

.5
.5
.8

166
159
343

540
10
30

.05
.05
.08

.02
.02
.05

.2
.2
.5

44
44
76

37

.5

399

")

.10

.05

.5

93

35
35

1.0
1.0

400
405

20
30

.07
.08

.05
.05

.5
.5

84
78

.8 1.250
.2
420

60
20

.29
.10

.12
.04

1.4
.5

286

96

10
11

2
2

50
60

.03
.03

.02
.02

.2
.2

30

293

.10

.05

9
3

255
85

40

10

.13
.05

.22
.08

1.5
.5

" 3 2

" 1 0

1
1
2

Trace
Trace
Trace

13
12
45

20
19
33

20
19
36

Trace

23

22

24
32

20
20

72
24

70 124
25 42

24

22 40

9
10

6
7
28

1
100
135

1 can1 cup-

207
247

300
100

Trace
Trace
1
Trace

1 cup-

81
81

518
1.153
411

50
45
180

247
250

50
60

2.4
5.3
1.0

Trace
1
Trace

1 cup1 cup-

47 50
105 112
23 31

2
4
1

1 cup-

10 grapes
10 grapes"

58
130
50

220
490
195

35 Trace
40 Trace

Trace
Trace

87
99

1 cup

253

83

165

Trace

42

1 can1 cup

216
250

53
86

395
135

1
1

Trace
Trace

100

33

CM CO

Frozen, concentrate, unsweetened:

Undiluted, 6-fl oz can


Diluted with 3 parts water by
volume.

Dehydrated crystals, prepared


with water ( 1 lb yields about

1 gal).

Grapes, European type (adherent

skin), raw:

Thompson Seedless
Tokay and Emperor, seeded typesGrapejuice:

Canned or bottled
Frozen concentrate, sweetened:

Undiluted, 6-fl oz can

Diluted with 3 parts water by

volume.

Grape drink, canned


Lemon, raw, size 165, without peel

and seeds (about 4 per lb with


peels and seeds).
Lemon Juice:
Raw
Canned, or bottled, unsweetenedFrozen, single strength, un
sweetened, 6-fl oz can.
Leaonade concentrate, frozen:
Undiluted. 6-fl oz can
Diluted with 4 1/3 parts water
by volume.

10 dates1 cup
1 cup

Milligrams

Milligramt

Milligrams

FRUITS AND FRUIT PRODUCTS

32
10

1 cup1 lemo

250
74

86
90

135 Trace
20
1

Trace
Trace

35
6

8
19

10
12

3
4

88

102

10

".03
.03

".03
.01

.3

.1

(l2
)

39

1 cup
1 cup
1 can

244
244
183

91
92
92

1
1
1

Trace
Trace
Trace

20
19
13

17
15
13

24
24
16

5
5
5

344
344
258

50
50
40

.07
.07
.05

.02
.02
.02

.2
.2
.2

112
102
81

1 can
1 cup

219
248

49
89

425 Trace
105 Trace

Trace
Trace

112
28

9
2

13
3

4
1

153
40

40
10

.05
.01

.06
.02

.7
.2

66
17

60
55
40

.5 2'Trace

"Weight Includes peel and membranes between sections. Without these parts, the weight of the edible portion Is 123 g for Item 246 and 118 g for Item 247.

"For white-fleshed varieties, value Is about 20 International Un1t%(I.U.) per cup; for red-fleshed varieties, 1,080 I.U.

"Weight Includes seeds. Without seeds, weight of the edible portion 1s 57 g.

"Applies to product without added ascorbic acid. With added ascorbic acid, based on claim that 6 fl oz of reconstituted Juice contain 45% or 50* of the U.S. RDA, value 1n milligrams 1s 108 or 120

for a 6-fl oz can (Item 258), 36 or 40 for 1 cup of diluted Juice (Item 259).

"For products with added thiamin and riboflavin but without added ascorbic a d d . values In milligrams would be 0.60 for thiamin, 0.80 for riboflavin, and trace for ascorbic add. For products with

only ascorbic acid added, value varies with the brand. Consult the label.

(Continued)

TABLE 2.F.43 (Continued)


IDaahM 1-1 denott lack of miafcta data for eoMHumt ballend to bt pmam In n o w n t b amount)
NUTMENTt IN INDICATED QUANTITY

Foods, approximate i
(edible pan unleu fa

wres, units, and weight

Water

Food
energy

Pro
tein

Fat

Satu
rated
(total)

Oleic

Carbo
hydrate

Calcium

MM

Phos
phorus

Iron

Pout
sium

Viumin
A value

Thiamin

Ribo
flavin

Nucin

Ascorbic
acid

Milli Mill,

FRUITS AND FRUIT PRODUCTS-Con.


Limeade c o n c e n t r a t e , f r o z e n :
U n d i l u t e d , 6 - f l oz can
D i l u t e d w i t h 4 1/3 p a r t s water
by volume.
Umejuice:

Raw

Canned, unsweetened
Muskmelons, raw, with rind, with
out seed cavity:
Cantaloup, orange-fleshed (with
rind and seed cavity, 5-1n
diam., 2 1/3 1b).
Honeydew (with rind and seed
cavity, 6 l/2-1n diam.. 5 1/4
lb).
Oranges, all commercial varieties,
raw:
Whole. 2 5/8-1n diam., without
peel and seeds (about 2 1/2
per lb with peel and seeds).
Sections without membranes
Orange juice:
Raw, all varieties
Canned, unsweetened
Frozen concentrate:
Undiluted, 6-fl oz can
Diluted with 3 parts water by
volume.
Dehydrated crystals, prepared
with water (1 lb yields about
1 gal).
Orange and grapefruit juice:
Frozen concentrate:
Undiluted, 6-fl oz can
Diluted with 3 parts water by
volume.
Papayas, raw, l/2-1n cubes

Peaches:
Raw:
Whole, 2 l/2-1n diam., peeled.
pitted (about 4 per lb with
peels and pits).
Sliced
Canned, yellow-fleshed, solids
and liquid (halves or
slices):
Sirup pack
Water pack
Dried:
Uncooked
Cooked, unsweetened, halves
and juice.

1 can
1 cup

218
247

50
89

246

410 Trace Trace


100 Trace Trace

108
27

11
3

13 0.2
3 Trace

129
32

1 cup

246

90
90

65
65

1 Trace
1 Trace

22
22

22
22

27
27

.5
.5

1/2 melon with rind"

477

91

80

2 Trace

20

38

44

1.1

682

1/10 melon with H n d "

226

91

50

1 Trace

11

21

24

.6

374

1 orange

131

1 cup

180

86

90

2 Trace

1 cup
1 cup

248
249

88
87

110
120

2 Trace
2 Trace

36
42
45

1 can
1 cup

213
249

55
87

360
120

5 Trace
2 Trace

126
42

1 cup

248

1 can
1 cup

210
248

59
88

330
110

4
1
1 Trace

78
26

61
20

140

89

55

1 Trace

14

1 peach

100

89

40

1 Trace

1 cup

170

89

65

1 cup
1 cup

256
244

79
91

1 cup

1 cup

1 cup
1 cup

160
250

Trace
Trace

256
256

0.02 0.02 0.2


Trace Trace Trace
.05
.05

9,240
60

.02
.02

.11

.08

1.6

.06

.04

.9

o
o

25
77

.7
.5
1.0

360
496
496

360
500
500

.07
.07
.05

1.0

124

.7

100

.9 1,500
.2
503

1,620
540

.11
.03

2.8
.9

360
120

1.0

109

.7

3
o

90

o
GO
M

.5

518

99
32

.8
.2

1.308
439

800
270

.48
.15

.06
.02

2.3
.7

302
102

28

22

.4

328

2,450

.06

.06

.4

78

10

19

.5

202 "1,330

.02

.05

1.0

1 Trace

16

15

32

.9

343 "2,260

.03

.09

1.7

12

200
75

1 Trace
1 Trace

51
20

10
10

31
32

.8
.7

333
334

I'. 100
1.100

.03
.02

.05
.07

1.5
1.5

8
7

ft

420
206

1
1

109
54

77
38

187
93

9.6
4.8

1.520
743

6,240
3,050

.02
.01

.30
.15

8.5
3.8

29
5

8L
O

5
3

'Weight Includes rind. Without rind , the weight of the edible portion 1s 272 g for item 271 and 149 g for Item 272.
"Pepresents yellow-fleshed varieties . For white-fleshed varieties , value Is 50 International Units ( I . J . ) for 1 peach, 90 I.U. for 1 cup of slices.

(Continued)

8.

I
en

1072 Food Composition, Properties, and General Data

Fruit Composition, Part I (Continued)

U
1

il
il

SS

S 5

5 S

5J

O3

01

si!

Ol

01

W ( I \ E

^- O <U
T]
VI 3 L- M V)

ill

il* il i
+* ~ < ~ *
V N MN

. 43

is * : -

it

s i ^ i - ^ f - 3

" U

U*3

i
dl-Cr^

qj<^

O t V t p i ' r -

115

E
Q|

i->

O 4* Q. >
Ui
.

4 - > 0 l E - C I 3

4) W> I I

4-> +> -C 4> I

C I O

.u u

-1

TABLE 2.F.43 (Continued)


Ouh (-1 danou lack of nllabl* data tar eonnlti
NUTRIENT! IN INDICATCO QUANTITY

Foods, approximate F
(edible part unle foi

Carbo
hydrate

isures, units, and weight


otes indicate otherwise)

Click

Milli-

FRUITS AND FRUIT PRODUCTS-Con.

Milli
grams

Milh-

Milli
grams

Vitamin
A value

Thiamin

Inlir
national

Milli
grams

MM,
grams

CO

Mill:
grams

MUli-

Prunes, dried, "softenized,' with


pits:
Uncooked

Cooked, unsweetened, all sizes,


fruit and liquid.
Prune juice, canned or bottled
Raisins, seedless:
Cup, not pressed down
Packet, 1/2 oz (1 1/2 tbsp)
Raspberries, red:
Raw, capped, whole
Frozen, sweetened, 10-ozcontainer
Rhubarb, cooked, added sugar:
From raw
From frozen, sweetened
Strawberries:
Raw, whole berries, capped
Frozen, sweetened:
Sliced, 10-oz containerWhole, 1-lb container (about
1 3/4 cups).
Tangerine, raw, 2 3/8-in diam.,
size 176, without peel (about

4 per 1b with peels and seeds).

Tangerine juice, canned, sweetened.

Watermelon, raw, 4 by 8 in wedge

with rind and seeds (1/16 of

32 2/3-lb melon, 10 by 16 1n).

"Weight includes rind and seeds.

4 extra large or 5 large


prunes."
1 cup 36

49

110

Trace

29

22

34

1.7

298

690

.04

.07

.7

250

255

67

51

79

3.8

695

1,590

.07

.15

1.5

1 cup

256

195

Trace

49

36

51

1.8

602

.03

.03

1.0

1 cup
1 packet

145
14

40 Trace Trace

112
11

90
9

146
14

5.1
.5

1.106
107

30
Trace

.16
.02

.12
.01

.7
.1

1
Trace

1 cup
1 containei

123
284

70
280

17
70

27
37

27
48

1.1
1.7

207
284

160
200

.04
.06

.11
.17

1.1
1.7

31
60

1 cup
1 cup

270
270

380
385

97
98

211
211

41
32

.14
.11

13

31

79
107

40
59

1 cup

149

1 container
1 container

284
454

1 tangerine

86

Trace
1

310
415

o
en

1.6
1.9

548
475

220
190

.05
.05

31

1.5

244

90

0.04

0.10

0.9

88

48
73

2.0
2.7

318
472

90
140

.06
.09

.17
.27

1.4
2.3

151
249

.8
.5

16
16

249

125

Trace

30

44

35

440

1,040

.15

.05

.2

54

1 wedge with rind and seeds 37 926

110

27

30

43

2. 1

426

2 .510

.13

.13

.9

30

1 cup

Without rind and seeds, weight of the edible portion Is 426 g.

Source: Consumer and Food Economics Institute (1977). Nutritive value of foods. USDA Home and Garden Bull. 72.

B
o

I
5

CO

TABLE 2.F.44
Composition of the edible portion (EP) and refuse in the material as purchased (AP)

Commodity and Description


Bananas and plantains, fresh
Bananas (Musa sapientum)

Water

Carbohydrate
Total
Protein
Fat
(bydif.) Fiber
Percent of edible portion

Ash

Calories
(per 100 g)

Refuse in
A.P.
Notes
Edible raw when
ripe; can apply in
all areas
Require cooking; can
apply in producing
areas
Can apply in producing areas

73.5

1.3

0.4

24.0

0.5

0.8

94

Plantains (Musa paradisiaca)

68.2

1.2

0.5

29.2

0.4

0.9

11 3

Both, unspecified (Musa spp.)

71.0

1.2

0.4

26.5

0.5

0.9

10 3

89.0
88.7
86.8
87.1

0.6
0.8
0.9
0.9

0.2
0.5
0.4
0.2

9.8
9.5
11.2
11.3

0.5
0.9
1.3
0.8

0.4
0.5
0.7
0.5

39
41
47
45

87.4

0.8

0.3

10.9

0.6

0.6

44

29

84.0
85.3
75
82.9
67.1

0.3
0.9
1.7
1.4
1.8

0.4
0.2
16
8.3
23.4

15.0
12.9
6.1
6.5
6.3

0.9
1.0
1.5
1.5
1.7

0.3
0.7
1.2
0.9
1.4

58
51
162
98
225

16
9
32
33
30

84.9
85.0

1.2
0.7

1.0
0.7

12.4
13.3

3.8
1.9

0.5
0.3

57
56

0
0

87.3
83.7
88.4
82.7
89.9
86.5

0.4
1.4
1.0
1.3
0.8
1.0

0.7
0.4
0.4
1.3
0.5
0.7

11.4
13.9
9.8
14.2
8.3
11.3

1.4
3.2
2.0
3.9
1.2
2.4

0.2
0.6
0.4
0.5
0.5
0.5

48
58
42
66
37
50

0
3
1
0
4
2

76.2

1.1

0.4

21.3

1.8

1.0

84

45

73.3
83.4
81.7
81.5
80.6
81.7

1.9
1.1
1.2
0.8
1.0
0.7

0.5
0.4
0.4
0.4
0.4
0.2

23.5
14.6
16.1
16.8
17.3
17.0

2.9
0.5
1.4
0.5
6.2
0.8

0.8
0.5
0.6
0.5
0.7
0.4

95
60
65
67
69
65

Citrus, fresh
Grapefruit (Citrus grandis)
Lemons (C. limonia)
Limes (C. aurantifolia)
Oranges (C. sinensis)
Oranges, Mandarin type (C.
nobilis)
Other fruits, fresh
Apples (Malus sylvestris)
Apricots (Prunus armeniaca)
Avocados (Persea spp.), all types
Low fat types
High fat types
Berries
Blackberries (Rubus spp.)
Blueberries (Vaccinium spp.)
Cranberries (Oxycoccus
macrocarpus)
Currants (Ribes spp.)
Gooseberries (Ribes spp.)
Raspberries (Rubus spp.)
Strawberries (Fragaria spp.)
All, unspecified
Breadfruit, jackfruit, monkey
fruit (Artocarpus spp.)
Cherimoya, custard apple,
sweetsop (Annona cherimola,
A. reticulata, A. squamosa)
Cherries (Prunus spp.)
Figs (Ficus carica)
Grapes (Vitis spp.)
Guavas (Psidium spp.)
Mangoes (Mangifera indica)

Juice only

29
34
31

36
38
(65)
28

40
9
3
8
22
38
(Continued)

TABLE 2.F.44

{Continued)

Water
Commodity and Description
Melons:
Muskmelons (Cucumis melo)
Watermelons (Citrullus vulgaris)
Both, unspecified
Papayas (Carica papaya)
Passion fruit or granadillo
(Passiflora spp.)
Peaches (Amygdalus persica)
Pears (Pyrus communis)
Persimmons, Japanese
(Diospyros kaki)
Pineapples (Ananas sativus)
Plums (Prunus spp.)
Pomegranates (Punica granatum)
Quinces (Cydonia oblonga)
Sapodilla or sapote (Achras
sapota)
Sapote or marmalade plum
(Calocarpum mammosum)
Soursop (Annona muricata)
Unspecified (group figures)1
Temperate areas

Carbohydrate
Total
Protein
Fat
(bydif.) Fiber
Percent of edible portion

92.6
92.9
92.8
88.6

0.7
0.5
0. 6
0.6

0.2
0.2
0.2
0.1

80.0
86.6
83.2

0.6
0.8
0.5

(0 )
0.2
0.4

79.6
86.7
82.0
81.3
83.2

0.8
0.5
0.8
0.6
0.7

0.3
0.2
0.2
0.3
0.3

75.8

0.6

67.9
80.2

Ash

Calories
(per 100 g)

10.1

0.5
0.2
0. 3
0.9

0.5
0.3
0.4
0.6

26
25
25
39

18.9
11.8
15.5

(0 )
0.6
1.5

0.5
0.6
0.4

70
47
61

18.7
12.2
16.5
17.2
14.9

1.2
0.5
0.5
0.3
2.4

0.6
0.4
0.5
0.6
0.9

73
47
64
66
59

1.1

22.0

2.4

0.5

1.3
0.8

0.5
0.4

29.3
18.0

2.5
1.0

84.6

0.6

0.3

14.1

Subtropical areas
Tropical areas
All regions
Fruits, canned
General (excluding sugar)

83.2
83.4
84.0

0.8
0.8
0.7

0.9
1.1
0.7

90

0.5

Orange juice, unsweetened


Grapefruit juice, unsweetened
Fruits, dried
Figs, dates, prunes, raisins,
jujubes
Apples, apricots, peaches, pears
All, unspecified
Olives
Processed (green)
Greek process (ripe)

86

6.0
6.1
6.0

Refuse in
A.P.
Notes

(%)
44
47
46
34

o0
Cm.

89.4

Juice only

67
12
18

S'

20
36
6
52
22

]3

90

23

..

1.0
0. 6

11 4
71

26
34

0.9

0.4

55

14.6
14.1
14.1

1.1
1.5
1.1

0.5
0.6
0.5

63
63
59

0.2

0.7

0.3

36

0.6
0.5

0.1
0.2

12.9
9.4

0.4
0.5

49
37

3.1
3
3

0.8
0.6
0.7

73.0
73.8
73.6

3.4
4.5
4

2
2.6
2.3

28 0
281

1
2.1

32.3

0.9
3.8

6
7.3

13 5
33 1

Includes fresh prunes

Other than citrus


fruits, bananas,
and plantains

17
21
35
24

Applies to net weight


of canned fruit

0
0
0

^J
P

0
w

ft0

,v

O
O
3

53*.

o
82.

S"
p
o

ft)

5*

1a
O

21.1

20

20.4
75

43.4

14

14.9

11
0
5

Ordinary cure
Heavy brine

20
27

Group figures are unsatisfactory because the proportions of different kinds vary widely within areas and the fruits are dissimilar in many respects (for example,
compare apples, avocados, and watermelons). Thus, group figures should be applied only to quantities of unspecified kinds, i.e., the residual supply, after making
separate estimates for the principal kinds.

Source: Chatfield, C. Food Composition Tables for International Use. Food and Agriculture Organization, United Nations, Rome.

(6

B.
w

1076 Food Composition, Properties, and General Data

Fruit, Cooking
TABLE 2.F.45
Cooking guide for fresh fruit

Kind of Fruit

Amount of
Water

Amount of
Sugar

Cups

Cups

Amount of Fruit

How to Prepare

Apples

8 medium-size

Pare and slice

Apricots

15

Vi

Cherries
Cranberries

lqt

Halve, pit, peel


if desired.
Remove pits
Sort

1 lb

Cooking Time
After Adding
Fruit

Minutes
8-10, for slices
12-15, for sauce

/4

1 or 2,

5
5

/4

10, for soft varieties


20-25, for firm
varieties

y2

%
2
/3

5
2-5

as

desired2
Peaches

6 medium-size

Pears

6 medium-size

Plums
Rhubarb

8 large
lfc lb

Peel, pit, halve,


or slice.
Pare, core,
halve, or
slice.
Halve, pit
Slice

1
2

Makes 6 servings, about */2 cup each.


Cranberries make 6 servings with 1 cup water; 8 servings with 2 cups water.

Source: USDA (1969). Food for us all. Yearbook of Agriculture.

Fruit Dressing
TABLE 2.F.46

Clear Fruit Dressing


x

k cup salad oil


2 tbsp vinegar
3 tbsp sugar

V2 tsp salt
% tsp dry mustard (optional)

Procedure
Mix the dry ingredients, add vinegar and oil and shake
thoroughly. Keep refrigerated.
Source: Kintner, T. C, and Mangel, M. Vinegars and salad
dressings. Univ. Missouri Agric. Exp. Sta. Bull. 631.

Food Composition, Properties, and General Data 1077

Fruit, Dried, Simmering


TABLE 2.F.47
Guide to simmering dried fruits

Guide to Simmering Dried Fruits

Kind of fruit

Amount
of fruit

Amount
of water

Ounces

Cups

Apples _
Apricots
Mixed fruits
Peaches
Pears
Prunes,
unpitted
1

,
i

8
8
11
8
11
8
11
8
11

3
2Y4.
3
3
4
2
3

16
32

4
8

Amount
of sugar

Cooking
time

Approximate
number of
V2-cup
servings x

Cups

Minutes

y2
y*
y3
y3
y2

10
10
10
20
20
25
25
25
25

8
6
8
5
7
6
8
4
6

25
25

9
19

y2

Fruit and liquid.

Source: USDA (1975). Fruits in family meals: A guide for consumers. USDA Home and
Garden Bull. 125.

Fruit, Frozen Yield


TABLE 2.F.48
Approximate yield of frozen fruits from fresh
Fruit

Fresh, as Purchased
or Picked

Frozen

Apples

1 bu. (48 Ib.)


1 box (44 Ib.)
1 VA to 1 Vi Ib.

32 to 40 pt.
29 to 35 pt.
1 Pt.

Apricots

1 bu. (48 Ib.)


1 crate (22 Ib.)
% to */s. Ib.

60 to 72 pt.
28 to 33 pt.
1 Pt.

Berries '

1 crate ( 2 4 qt.)
11/3 tO 1 V<2 pt.

32 to 36 pt.
1 Pt.

Cantaloups

1 dozen (28 Ib.)


1 to 1VA Ib.

22 pt.
1 Pt.

Cherries, sweet or sour

1 bu. (56 Ib.)


1 VA to 1 V2 Ib.

36 to 44 pt.
1 Pt.

Cranberries

1 box (25 Ib.)


1 peck (8 Ib.)
Vh Ib.

50 pt.
16 pt.
1 Pt.

2 qt. (3 Ib.)

4 pt.
1 pt.

Currants

VA Ib.

(Continued)

1078 Food Composition, Properties, and General Data

Fruit, Frozen Yield

(Continued)

TABLE 2.F.48 (Continued)

Fruit

Fresh, as Purchased
or Picked

Frozen

Peaches

1 bu. (48 Ib.)


1 lu 3 box (20 Ib.)
1 to 1 V4 Ib.

32 to 48 pt.
1 3 to 20 pt.
1 Pt.

Pears

1 bu. (50 Ib.)


1 western box (46 Ib.)
1 to 1 VA Ib.

40 to 50 pt.
37 to 46 pt.
1 pt.

Pineapple

5 Ib.

4pt .

Plums and prunes

1 bu. (56 Ib.)


1 crate (20 Ib.)
1 to 1 y2 ib.

38 to 56 pt.
1 3 to 20 pt.
1 Pt.

Raspberries

1 crate (24 pt.)


1 Pt.

24 pt.
1 Pt.

Rhubarb

15 1b.
% to 1 Ib.

15 to 22 pt.
1 Pt.

Strawberries

1 crate (24 qt.)


%qt.

38 pt.
1 Pt.

1
Includes blackberries, blueberries, boysenberries, dewberries, elderberries, gooseberries,
huckleberries, loganberries, and youngberries.

Source: USDA (1976). Home freezing of fruits and vegetables. USDA Home
and Garden Bull. 10.

Food Composition, Properties, and General Data 1079

Fruit Grade Uses

CRANBERRY
SAUCE WITH
ROAST
TURKEY

RHUBARB
ICE CREAM
SAUCE

CITRUS
FRUIT
AMBROSIA

MIXED
FRUIT
SALAD

APPLESAUCE
CAKE

APPLE
APRICOT
PIE
PINEAPPLE
GLAZE
FOR HAM

GRAD
CHUNK*
APPLE
SAUCE
SIDE
DISH

DISH

OF
ROYAL
ANNE
CHERRIES

PINEAPPLE
UPSIDE
DOWN
CAKE

GRAPES
"JUBILEE

MIXED
FRUIT
GELATIN
MOLD

CHERRY
TURNOVER

BERRY
PANCAKES

MIXED
PIECES
AND
SAUCES
WHOLE
FRUIT AND
BERRIES

CITRUS
GELATIN
MOLD

SLICES
AND
SEGMENT

HALVES
AND
REGULAR
SHAPES

DISH
OF
SPLIT
FIGS

BLUEBERRY
MUFFINS

BOYSENBERRY
PIE
"BREAKFAST"
PRUNES
STRAWBERRY
SHORTCAKE

PEAR HALF
WITH
COTTAGE
CHEESE

FIGURE 2.F.16
Source: USDA (1977). How to buy canned and frozen fruits. USDA Home and Garden Bull. 191.

SPICED
APPLE
RIN68 AS
GARNISH

ICED
MELON
BALLS

1080 Food Composition, Properties, and General Data

Fruit, Growing Season, Storage Life


TABLE 2.F.49
Growing season for fruits in relation to storage life
Fruit

Full Bloom to Harvest


Days

Strawberries
Klondlike and others
Cherries
Black Tartarian
Bing
Napoleon
Apricots
Royal
Peaches'
Belle of Georgia
Elberta
Pears5
Bartlett
Bosc
Anjpu
Apples
Yellow Transparent
Jonathan
Winesap
'Lutz and Hardenburg (1968)
Wilson and Giamalva (1954)
3
Tukey (1942)
2

24-28
57
71
68
100
122
128

Normal Storage Life1


Days
5-7
14
14
14

7-21
14

21-28

110-130
130-145
145-150

75-90
90-105
120-180

70-75
140-145
160-170

60-90
150-180

0-7

Brown(1952)
RyaU, ef ai(1941)
Magness(1941)

5
6

Source: Ryall, A. L., and Pentzer, W. T. (editors) (1974). Fruit physiology after harvest.
In Handling, Transportation and Storage of Fruits and Vegetables, Vol. 2. AVI
Publishing Co., Westport, Connecticut.

Food Composition, Properties, and General Data 1081

Fruit Harvest Dates


TABLE 2.F.50
Opening and closing canning dates
Berries
States and
Territories
Arkansas

Apples
Aug. 15
Nov. 15

California
Colorado
Delaware
Kansas

Apricots

Oct. 15
Dec. 15
Oct. 1
Nov. 10
Aug. 1
Nov. 1

'
Black

Logan

Rasp

Straw

May 1
July 31
Aug. 10
Sept. 15

Aug. 25
Dec. 1
Sept. 1
Dec. 31
Aug. 1
Nov. 30

July 25
Aug. 10

Aug. 15
Dec. 1

June 1
July 31
June 20
Aug. 1

July 25
Sept. 15

July 20
Aug. 20

July 5
July 20

June 10 July 1
July 10 Aug. 15
May 1
July 31

Montana

July 14
Aug. 15

New
Jersey

uhio
Okla
homa
Oregon
Pennsyl
vania

June 10
July 10
Sept. 15
Dec. 31
Sept. 15
Dec. 31
Aug. 15
Oct. 15
Sept. 15
Dec. 31

Utah

Aug. 15
Sept. 15

Van
couver,
B. C.

July 10 June 14 June 25


Aug. 20 July 17 Aug. 15
July 5
Aug. 15
June 1
July 1
Aug. 1
Oct. 10

May 15 June 20 June 25 May 20 June 20


June 15 Aug. 1
Aug. 1
June 25 July 31
June 30
July 31

June 10
July 31
Oct. 15
Dec. 15
Aug. 15
Dec. 31

Sept. 15
Dec. 31
West
Virginia Aug. 15
Nov. 30
Wisconsin

Quebec,
Canada

July 15 June 10
Aug. 15 July 10

Aug. 15
Dec. 31

Washing
ton

Ontario,
Canada

June 20 Sept. 1
Aug. 20 Dec. 31

Aug. 1
Aug. 15

Texas

Virginia

Figs

May 10 Aug. 15
July 10 Oct. 31
June 15
July 15

June 1
July 31

Missis
sippi

New
York

Cherries

Apr. 1
Oct. 1

Massachu
setts

Missouri

Goose

June 8
Aug. 15
July 10
Aug. 1

Maine

Michigan

Cran

June 1
July 15

Louisiana

Maryland

Blue

July 10
Aug. 1

Aug. 25
Sept. 20

July 1
July 20

Aug. 15
Oct. 15

Oct. 1
Oct. 30

May 15 June 25 July 1


June 15 Aug. 1
Aug. 1

June 10 Oct. 1
June 25
Aug. 30 Nov. 20 Aug. 1

Sept. 15
Dec. 31

Aug. 1
Sept. 1

Sept. 15
Nov. 30
Sept. 1
Dec. 1

May 1
July 1
June 15 June 15
July 15 July 15

June 1
July 1

June 25
July 31

June 10 June 25
July 20 Aug. 20
July 10 June 14 July 1
Aug. 17 July 17 Aug. 10

Aug. 15
Sept. 15
July 15
Aug. 30

Sept. 1
Oct. 30

July 1
July 1
June 1
Aug. 30 Aug. 30 July 30

July 1
July 30

(Continued)

1082 Food Composition, Properties, and General Data

Fruit Harvest Dates

(Continued)

TABLE 2.F.50 (Continued)


OPENING AND CLOSING CANNING DATESContinued
FRUITSContinued
States and
Territories

Grapes

Grapefruit

Lemons

Olives

Oranges

Arizona
Arkansas

Colorado

Pears

Pineapple

Plums

Prunes

July 15
Sept. 30

All
Year

June 10
Aug. 1

Alabama

California

Peaches

Aug. 15
Oct. 1
Aug. 1
Sept. 25

Nov. 1
May 1
AU
Year

Oct. 15 July 1
Feb. 15 Nov. 15

Delaware
Florida

Oct. 15
June 15

Georgia
Hawaii

July 10
Sept. 1
July 10
Sept. 20
Aug. 25
Sept. 25
Aug. 1
Sept. 1

July 18
Sept. 15
Sept. 15
Oct. 20
Oct. 1
Nov. 1

Dec. 1
June 1
June 10
Aug. 1

Jan.1Mar. 15
June 15
Sept. 30

Idaho

Sept. 15
Oct. 15

Maryland
Michigan
Missouri

Aug. 1
Sept. 15
Sept. 1
Oct. 15
July 25
Sept. 1
Aug. 1
Sept. 15
Sept. 1
Oct. 5
July 15
Aug. 15
Aug. 15
Oct. 1
Aug. 15
Sept. 15

Sept.. 1
Oct. 30
Aug. 25
Oct. 15

New Jersey
New York
North Carolina

Oct. 1
Nov. 1

Oregon
Pennsylvania
Puerto Rico

Sept . 2 0
Nov. 1

Nov. 15
Apr. 30

South Carolina
Texas
Utah
Washington
Ontario, Canada
Vancouver, B. C.

Dec. 1
May 1

Oct. 1
Nov. 15
Sept. 1
Dec. 30

Aug. 1
Aug. 30

Sept. 20
Nov. 15
Sept. 15
Nov. 10

Aug. 10
Oct. 7

Aug. 10
Nov. 1

Aug. 15 Sept. 1
Sept. 30 Sept. 30

Sept. 10
Oct. 5

May 1
June 30
July 15
Aug. 15
June 10
Aug. 1
Aug. 25
Sept. 25
Aug. 15
Sept. 20
Sept. 1
Oct. 5
Aug. 15
Sept. 30

Sept. 15
Oct. 20
Aug. 10
Nov. 1
Sept. 15
Dec. 15
Aug. 15
Oct. 10

Aug. 15
Sept. 30
Sept. 15
Oct. 7
Aug. 15
Oct. 15

Sept. 15
Oct. 15
Sept. 1
Sept. 30
Aug. 15
Oct. 15

Source: (1973). The Almanac of the Canning, Freezing, Preserving Industries, 58th Edition. E. E. Judge & Son,
Inc.

Food Composition, Properties, and General Data 1083

Fruit Inspection Labels

The grade name, such as "Grade A," is some


times shown without "U.S." in front of it. If the
grade name alone appears on a container, the
contents should meet the quality for the grade
shown, even though the product has not been
officially inspected for grade.
FIGURE 2.F.17
Source: USDA (1977). How to buy canned and frozen fruits. USDA Home and Garden Bull. 191.

Fruit Juice Flavors


TABLE 2.F.51
Ranges in PPM of different flavors used in imitation fruit juice drinks
Flavor Compound

Usage Level in ppm

Lime oil
Lemon oil
Orange oil
Grapefruit oil
Allyl heptanoate
Benzaldehyde
Benzyl butyrate
Citral
Cognac
Geraniol
Isoamyl acetate
Isoamyl butyrate
Isoamyl formate
Ethyl acetate
Ethyl butyrate
Linalool
Methyl anthranilate

10-150
10-200
10-150
10-150

1-4
10-30
1-6
5-15
3-8
1-2
10-25
10-15
5-10
30-50
10-30
1-3
5-20

Source: Phillips, G. F. (1971). Imitation fruit flavored beverages and fruit juice bases. In
Fruit and Vegetable Juice Processing Technology, 2nd Edition. D. K. Tressler and M. A.
Joslyn (editors). AVI Publishing Co., Westport, Connecticut.

1084 Food Composition, Properties, and General Data

Fruit Label
Federal regulations require that the following
information be included on the front panel of the
label of a can or package.
The common or usual name
of the fruit.
The form (or style) of fruit,
such as whole, slices, or
halves. If the form is visible
through the package,
need not be stated.

it

For some fruits, the variety


or color.
Sirups, sugar, or liquid in
which a fruit is packed
must be listed near the
name of the product.
The total contents (net
weight) must be stated in
ounces for containers hold
ing 1 pound or less. From
1 pound to 4 pounds,
weight must be given in
both total
ounces and
pounds and ounces (or
pounds and fractions of a
pound).

FIGURE 2.F.18
Source: USDA (1977). How to buy canned and frozen fruits. USDA Home and Garden Bull. 191.

Fruit Salad Dressing


TABLE 2.F.52
Ingredients
2 egg yolks
2 tbsp sugar
1 tbsp butter

2 tbsp vinegar
% cup pineapple or other fruit juice

Procedure
Beat the egg until fluffy. Add the other ingredients, and
blend. Cook in the top of the double boiler until thick. Cool.
Combine with an equal quantity of whipped cream just
before using. Refrigerate.
Source: Kintner, T. C, and Mangel, M. Vinegars and salad dress
ings. Univ. Missouri Agric. Exp. Sta. Bull. 631.

Food Composition, Properties, and General Data 1085

Fruit Sauces
TABLE 2.F.53
Guide to making fresh fruit sauces

Kind of fruit

Amount
of fruit,
as purchased

Amount
of
water

Amount
of
sugar'

Cup*
%
%

Cup*
%

Pound*

Apples
.
Cherries
Cranberries

2
1
1

Peaches..
Rhubarb

%
%

V".

Cooking
time
after
adding
fruit

Approximate
yield

Minute*

Cup*

12-15
5
15

3
2
4 (whole)
3 (strained) .
2
3

5-8
2-5

%
%

For fruits of medium tartness. For very tart fruits, add more sugar.
Source: USDA (1972). Fruits in family meals. USDA Home and Garden Bull. 125.

Fruit, Servings per pound (or Package)


TABLE 2.F.54
Servings per pound of fruit
Servings per Can
(lib )

Servings per Market


Unit1
Fresh Fruit
Apples ^
Bananas 1
Peaches /
Pears
Plums
J
Apricots
]
Cherries, sweet >
Grapes, seedless J
Blueberries
Raspberries /
Strawberries

3 or 4 per lb

Canned Fruit
Served with liquid
Drained

2 or 3
Servings per
Package (8 oz)

5 or 6 per lb
4 or 5 per pt
5 or 6 per pint

Dried Fruit
Apples
Apricots
Mixed fruits
Peaches
Pears
Prunes

'As purchased.

Servings per Package


(10 or 12 oz)
Frozen Fruit
Blueberries
Peaches
Raspberries
Strawberries

3 or 4
2 or 3
2 or 3
2 or 3

Source: USDA (1978). Nutrition, food at work for you. USDA Home and Garden Bull. 1.

8
6

5
6
4

4 or 5

1086 Food Composition, Properties, and General Data

Fruit, Simmering
TABLE 2.F.55
Guide to simmering fresh fruits

Kind of Fruit

Apples
Apricots
Peaches
Pears:
Soft varieties
Firm varieties
Plums
1

Amount
of fruit,
as
purchased

Amount
of
water

Amount
of
sugar l

Pound

Cup

Cup

2
1%

Cooking Approximate
time after number of
adding
%-cup
fruit
servings
Minutes

8-10
5
5
10
20-25
5

For fruit of medium tartness.

For very tart fruit, add more sugar.

Source: USDA (1975). Fruits in family meals: A guide for consumers. USDA Home and
Garden Bull. 125.

Fruit Storage I
TABLE 2.F.56
Recommended cold storage conditions, heat of respiration, and loss in weight
of fruits grown in the tropics

Fruits
Acerola
Avocado, West Indian
Avocado, Guatemalan
Banana
'Lacatan', green
'Lacatan', ripe
'Latundan', green
'Latundan', ripe
'Cavendish', green
'Cavendish', ripe
'Plantain', green
'Plantain', ripe
'Poovan', green
Caimito, ripe
Cashew
Citrus
Calamondin
'Coorg' mandarin
(main crop)
'Coorg' mandarin
(rainy season)
'Valencia' orange
'Swikom' orange
'Ponkan' orange
'Sathgudi' orange

Relative
Temp. Humidity
F
%

Storage
Life
Wk

32
55
42^*5

85-90
85-90
85-90

8
2
4

55-60
55
58-60
55-58
55-58
55
50
45-50
55
37-42
32-35

85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
90
85-90

4
1.5
3^
1
3^
1.5
5
1.5
2-3
3
5

48-50
42-45

90
85-90

42-45
40^3
48-50
40
42-45

Heat
Evolution8
BTU/ton-day

Weight
Lossb
%

10,400
4,440-7,700

6.3
10.0

5,280-6,600
9,282
5,500-6,600

6.2

6,600
11,200
3,960

5.2

3,520-5,500
1,600^,400
6,600-7,600

6.7
22.0

2
8

5,500
4,400

6.5
13.0

85-90

2,200-3,300

15.8

88-92
85-90
85-90
85-90

5-6
4-5
3^t
16

2,545
3,300
2,200
1,760-2,229

12.0
8.0
7.5
15.0

5.8

6.0

(Continued)

Food Composition, Properties, and General Data 1087

Fruit Storage I {Continued)


TABLE 2.F.56

(Continued)

Fruits
Lime, yellow
Lime, green
Lemon
Grapefruit
Pomelo
Custard apple
Date
Durian
Fig
Guava
Indian Gooseberry
Jack fruit
Langsat
Lychee
Mango
'Carabao'
'Pico'
'Badami'
'Raspuri'
Mangosteen
Papaya,green
Papaya,turning
Passion fruit, purple
Persimmon
Pineapple, all green
Pineapple, 25% yellow
Plum
'Alu Bokharo'
'Gaviotaa' and 'Rubio'
'Shiro' and 'Hale'
Pomegranate, 'Khandari'
Rambutan
Santol, 'Bangkok'
Sapota, turning
Sapota, ripe
Sugar apple, turning
Sugar apple, ripe

Temp.
F

Relative
Humidity
%

Storage
Life
Wk

52-55
52-55
42^*5
42^5
45^8
41
44
39^2
32-35
47-50
32-35
52-55
52-58
35

85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90

45-50
45-50
47-50
42-45
39-42
50
47
42-^5
32-35
47-50
40-^4

85-90
85-90
85-90
85 -90
85-90
85-90
85-90
85-90
85-90
85-90
85-90

2.5-3.5

32-35
32-35
32-35
32-35
50

85-90
85-90
85-90
85-90
90-95
85-90
85-90
85-90
85-90
85-90

2
3
4
11

45^8
67-70
32-36
45

34-37

8
7
6

8-12
12
6
2
6-8
7
2-5
8
6
2

8-12
2.5
4
6
7
3^1
2-3
3
7
4-6
1-2

1-2.5
3
2.5
2
4
2

Heat
Evolution8
BTU/ton-day

Weight
Lossb

1,760-2,640
880-1,760
1,600-2,680
1,200-1,530
1,800

15.0
18.0

800-1,400
7,040-7,700

11.5
14.0

15,400-16,000

15.6
24.3

6,700
6,700
11,000-13,200
11,000-13,200

5.1
6.2
6.8
6.8

2,500

5.8

32.0
1,700

4.0

1,700-1,920
1,700-1,920
1,760-1,920

5.2-9.6
5.2-7.8
5.2-12.9

13,200

6.0-12.0

3,300-5,500

12.0

Source: Authors' unpublished data.

Represents steady state heat production during storage at indicated temperatures.


t>Loss in weight upon removal from storage at indicated storage periods.
Source: Pantastico, E. B., Chattopadhyay, T. K., and Subramanyam, H. (1975). Storage
and commercial storage operations. In Postharvest Physiology, Handling and Utiliza
tion of Tropical and Subtropical Fruits and Vegetables. E. B. Pantastico (editor). AVI
Publishing Co., Westport, Connecticut.

Fruit Storage II
TABLE 2.F.57

Hold at room temperature until ripe; then refrigerate, uncovered:


Peaches
Apples
Grapes
Pears
Apricots
Melons, except watermelons
Plums
Avocados
Nectarines
Tomatoes
Berries
Cherries
Store in cool room or refrigerate, uncovered:
Grapes
Grapefruit
Limes
Lemons
Oranges
Source: USDA (1978). Nutrition, food at work for you. USDA Home and Garden Bull. 1.

1088 Food Composition, Properties, and General Data

Frying Time
TABLE 2.F.58
Approximate frying times for conventional fryers
Food Item
Chicken
Raw pieces
Fritters
Sea foods
Fish fillets
Clams
Scallops
Shrimp
Oysters
Vegetables
Potatoes, % in. cut
Potatoes, % in. cut
Potatoes, V2 in. cut
Cauliflower
Eggplant
Onions
Miscellaneous
Doughnuts
Corn on the cob
Meat turnovers
French toast

Frying Time (Min)


10-15
3-4
3-5
3-4
3-5
3-4
3-5
4-6
5-7
6-8
2-4
5-7
2-3
2-3
3-4
5-7
2-3

Source: Kazarian, E. A. (editor) (1975). Equipment re


quirements. In Food Service Facilities Planning. AVI
Publishing Co., Westport, Connecticut.

Fuel, Heating Value


TABLE 2.F.59
Heating value of typical fuels
Fuel

High heating value Btu/lb

Coal
Oil
Natural gas
Saturated hydrocarbons (C n H 2 n + 2 )
Unsaturated hydrocarbons (Cn H 2n )
Lignite (dry)
Bagasse (dry)
Gasoline
Kerosene
Fuel oil
Hardwoods
Softwoods

11,000-14,000
18,000-19,500
700-1,000
21,000-23,000
18,000-21,000
6,000-7,000
8,000-9,000
20,200
19,900
18,500
8,100-8,900
8,400-11,000

Source: Hall, C. W., Farrall, A. W., and Rippen, A. L. (editor)


(1971). Energy. In Encyclopedia of Food Engineering. AVI Pub
lishing Co., Westport, Connecticut.

Food Composition, Properties, and General Data 1089

Fumigants
TABLE 2.F.60
Fumigants and amounts used per 1000 cu ft of air space
Fumigant

Comment

Amount

Carbon disulfide
Hydrogen cyanide
Methyl bromide
Ethylene dichloridecarbon tetrachloride
Ethylene oxideethylene dichloride
Ethyl formate
Ethylene oxide
Chloropicrin
Sulfur dioxide

20 1b
8 oz
1 lb

Explosive, inflammable
Very toxic to man, leaves residue
Toxic to man

15-20 lb

Anesthetic to man

10-15 lb
5-10 lb
2-4 lb
1 lb
Burning sulfur fumes

Anesthetic to man
Lachrymator
Inexpensive

Source: Jacobs, M. B. (editor). The Chemistry and Technology of Food and Food Products, Vol. 1,
2nd Edition. Interscience Publishers, New York.

Fungi Food Products


TABLE 2.F.61
Some common oriental foods which are produced by processes in which filamentous fungi
are used
Food Type

Consistency

Miso
Shoyu

Paste
Liquid

Tempeh

Solid

Ang-khak
Ontjom
Sufu
Meitauza

Solid
Solid
Moist solid
Solid

Ketjap
Katsuobushi

Liquid
Solid

Raw Materials
Soybeans and rice
Soybeans and rice
or wheat
Soybeans or
coconut meat
Rice
Peanut press cake
Soybean "milk"
Residuum from
preparation of
soybean "milk"
Black soybeans
Bonito fish

Fungus Employed
Aspergillus oryzae
Aspergillus oryzae
Rhizopus oligosporus
Monascus pur pure us
Neurospora sitophila
Actinomucor elegans
Actinomucor elegans
Aspergillus oryzae
Aspergillus glaucus

Source: Gray, W. D. (1974). Fungi as food. In Encyclopedia of Food Technology. A. H. Johnson and
M. S. Peterson (editors). AVI Publishing Co., Westport, Connecticut.

Gestation Periods
TABLE 2.G.1
Gestation periods of domestic and wild animals
Days

Days
Domestic Animals
Ass
Cat

Cattle
Aberdeen -Angus
Ayrshire
Brown Swiss
Charolais
Guernsey
Hereford
Holstein-Friesian
Jersey
Red Poll
Shorthorn, beef
Shorthorn, milking
Simmental
Dog

Goat
Horse
Heavy
Light
Pig

Sheep
Mutton breeds
Wool breeds

Laboratory and Fur Animals


Chinchilla
Ferret
Fisher
Fo x

Marten, European
Pine Marten
Mink
Monkey, macaque
Mouse
Nutria (coypu)
1

365

63-65
281
279
290
289
283
285
279
279
285
282
282
289

58-63
151

333-345
330-337
112-115
144-147
148-151
105-128
42

338-358
49-55
236-274
220-265
40-75
150-180
18-20
120-134

Wild Animals
Ape, Barbary
Bear, black
Bison
Camel
Coyote
Deer, Virginia
Elephant
Elk, Wapiti
Giraffe
Hare
Hippopotamus
Kangaroo, red
Leopard
Lion
Llama
Marmoset
Moose
Muskrat
Otter
Panther
Porcupine
Pronghorn
Raccoon
Reindeer
Rhinoceros,
African
Seal
Shrew
Skunk
Squirrel, gray
Tapir
Tiger
Walrus
Whale, sperm
Wood chuck
Wolf

Months

210
7
9
41 0

60-64
197-220

8%
38

14-15

225-250
32-34 1
92-95
108

11

140-150
240-250
28-30
9-10
90-93
112

230-240
63
7-8

530-550
11
20

62-65
44

390-400
105-113
12
16

31-32
60-63

Delayed development as long as a "joey" is in the pouch.


Source: (1973). The Merck Veterinary Manual, 4th Edition, Merck & Co., Rahway, New Jersey.

1090

20-22

Food Composition, Properties, and General Data 1091

Gland Weights
TABLE 2.G.2
Weights of important glands or tissues of meat-producing animals (weights in
grains, ounces, or pounds)
Portion
Pineal body
Pituitary gland
Ovary
Testis
Suprarenal
Thyroid
Thymus
Pancreas
Stomach
Spleen
Kidney
Heart
Lungs
Brain and cord
Liver
Blood
Skin, vessels, etc.
Bones and muscles
Total

Beef Animal
0.32 g
3.0 g
5.7 g
lb

11-15g
1-lj oz

J-ilb
-1 lb
16-20 lb
1-2 lb
\-l\ lb

3^-4 lb
4-5 lb
20-26 oz
10 1b
30-40 lb
65-75 lb
560-600lb
1,000 lb

Sheep

Hog

0.04-0.12 g
0.37-0.55 g
0.76 g
2 oz
1.5-2 g
2-9 g
15-25 g
1 oz
1-2 lb

0.10 g
0.33-0.78 g
3.15 g
3-4 oz
3-5 g
4-10 g
9-35 g
1^-2 oz
2-4 lb
1 3 ,.
3"4 lb

Hib
3-4 oz

i-Jlb

i-i ib

Hlb

5-1
6-9
1-2
3-5
12-14
37-43

lb
oz
lb
lb
lb
lb

I-I2 lb
10-16 oz
2-4 lb
5-10 lb
Not Removed
160-175lb

85-90 lb

215-225 lb

Source: Moulton, C. R., and Lewis, W. L. Meat Through the Microscope, Revised Edition.
Institute of Meat Packaging, University of Chicago, Chicago.

Glass Jar Tops


Metal
screw band
Metal lid with
sealing
compound

Porcelain
lined
screw cap
^Rubber

Seals here
Seals'here

FIGURE 2.G.1
Components of two kinds of tops for glass jars for home canning
Source: USDA (1977). Home canning of fruits and vegetables. USDA Home and Garden Bull. 8.

1092 Food Composition, Properties, and General Data

Glutamate
TABLE 2.G.3
The glutamate content of foods
Product

Percentage1 Percentage of
of Protein
Glutamate'
in Food
in Protein

Total
Glutamate
(g/100g)

Free
Glutamate'
(g/100g)

Milk
Cow

3.5

23.4

0.819

0.004 5

Human

1.4

16.4

0.229

0.020 5

100.0

23.0

23.052

3.5

17.7

0.620

Milk Products
Casein
Buttermilk

0.004 6

Cheese
6:?
ca. 0.600

Camembert

17.5

27.4

4.787

Parmesan

36.0

27.4

6 7
9.847 ca . 0.600 '

12.8

12.4

1.583

Chicken

20.6

16.1

3.309

0.044 2

Duck

21.4

17.0

3.636

0.069

18.8

15.1

2.846

0.033

2
4

Poultry Products
Eggs

0.023 3
3

Meat
Beef
Lamb

18.0

15.2

2.730

0.020

Pork

15.2

15.3

2.325

0.023 2

Cod

16.5

12.7

2.101

0.009

Mackerel

18.7

12.7

2.382

0.036

17.4

12.7

2.216

0.020

23.8

23.5

5.583

0.200 4

Corn

10.0

17.7

1.765

0.130

Beets

1.6

16.0

0.256

0.030 4

Carrots

1.2

18.2

0.218

0.033

Onions

1.4

14.9

0.208

0.018

Spinach

2.3

12.6

0.289

0.039

0.140

Fish

Salmon

Vegetables
Peas

Tomatoes

1.0

23.8

0.238

1-0rr, M. L. and Watt, B. K.. "Amino Acid Content of Foods", Home Eco
nomics Research Report # 4 , U.S. Government Printing Office, 1957.
2-Maeda, S., et al. Journal ol Home Economics (Japan) 9 163 (1966).
3-lbid. 12 105 (1969).
4-Hac, L. R.. et al. Food Technology 3 351 (1949).
5-Pnvate Communication. Research Laboratories, Ajinomoto Company, Inc ,
, Tokyo, Japan.
6-Povate Communication, Research Laboratories, C.O.F.A.G., Paris, France.
7-Muller, H. Z., Ernahrungswissenschatt 10 83 (1970).

Source: International Glutamate Technical Committee (1974).


The Remarkable Story of Monosodium Glutamate.

Food Composition, Properties, and General Data 1093

Glutamate Addition
TABLE 2.G.4
Comparison of glutamate ingested in foods with gluta
mate added to foods as a flavor enhancer
Food

Total
Glutamale
Naturally
Present

Free
Glutamale
Naturally
Present

Recommended
Addition
of MSG'

MSG in
Proportion
to Total
Glutamate

Beef

2.846

0.033

0.4

14.1

Chicken

3.309

0.044

03

9.1

Pork

2.325

0 023

0.4

17.2

Peas

5.583

0.200

0.2

3.6

Corn

1.765

0.130

0.2

11.3

'General Guideline: Use Vz teaspoon MSG per pound of meat


or per 4 to 6 servings of vegetables.
Source: International Glutamate Technical Committee (1974).
The Remarkable Story of Monosodium Glutamate.

Gluten-Free Diet
TABLE 2.G.5
Foods included and excluded in gluten-free diet
Type of
Food
Beverage

Bread

Cereal

Dessert

Foods Included

Foods Excluded

Carbonated beverages, co Cereal beverages;


cocoa
coa powder, coffee, tea,
mixes;
malted
milks,
whole milk (not > 2V2
drinks made with malt oi
cups/day)
other excluded cereals,
ale, beer
Bread and muffins made Any made with wheat, bar
ley, rye, or oat flour;
with arrowroot, corn, po
crackers; pretzels; rusk;
tato, rice, or soybean
pancakes; prepared mixes
flour
Rcady-to-eat corn and rice Any made with wheat, oats,
cereals, cornmeal, rice,
rye, bran, malt flavoring,
hominy
barley, buckwheat; maca
roni, noodles, spaghetti
Blancmange, custards, and Any containing wheat, rye,
puddings made with
barley, or oat products, as
allowable
flours
or
commercial cakes, cook
starches; gelatin des
ies, ice cream, pastries,
serts; sherbert; tapioca;
pies, puddings, or those
home-made ice cream;
made from commercial
special cookies made
mixes
without wheat, rye, or
oat flour

(Continued)

1094 Food Composition, Properties, and General Data

Gluten-Free Diet

(Continued)

TABLE 2.G.5 (Continued)


Type of
Food
Fat

Fruit
Meat, egg,
or cheese

Soup

Sweets

Foods Included

Foods Excluded

Butter, margarine, pure Commercial salad dressings,


mayonnaise,
cooking
wheat germ oil
oils, shortening

Any

Any meat, fish, or fowl ex- Meat, fish, or chicken loaf


cept those excluded; nator croquettes made with
ural cheese; eggs
bread or bread crumbs;
cheese spreads; canned
meat dishes, cold cuts un
less pure meat; bread
stuffings; gravy thickened
with flour
Broth or bouillon; vegeta- Any containing excluded
ble soup and cream
flours or starches
soups made from allow
able foods, thickened
with cornstarch or po
tato flour only
Any except those prepared Candy containing
with excluded grain
rye, oats, barley
products

wheat.

Any except those prepared


with excluded grain
products
Miscellaneous Salt, spices, vinegar, herbs, All gravies or sauces thickpickles, baking chocoened with wheat flour;
late, olives, nuts, peaflavoring syrups, bottled
nut butter
meat sauces, malt extract

Vegetable

Source: Holvey, D. N. (1972). The Merck Manual, 12th Edition. Merck &
Co., Rahway, New Jersey.

Food Composition, Properties, and General Data 1095

Goats, Milk Breeds


TABLE 2.G.6
Breeds of milk goats and their characteristics

FrenchAlpine

Color;
Face, Ears,
and Legs

Place of Origin

Breed

Head
Characteristics

Disqualification

France; but from Swiss Multicolored coats, with no Some have horns at Pendulous ears.
foundation stock.
birth and are dis
standard markings.
budded, others are
hornless; erect ears;
strdii'lit IHI\P

La Mancha Spain

Nubian

Any color or combination


of colors.

Short ears; straight Anything other


than g o p h e r
nose; hornless or
ears in males.
neatly disbudded.
Ears other than
true La Mancha
type in females.

Nubia, in northeastern Jlack and whites, tan and Some born with horns Upright ears.
Africa
an d d i s b u d d e d ,
whites, red and whites are
common, but they may be others are hornless.
any of these colors without Long drooping ears.
Roman nose and
white markings.
prominent fore
head.
Does are beardless.

Bock Alpine Inited States.

Saanen

Multicolored coats, with no Some have horns at


standard markings.
birth and are dis
budded, others are
hornless; erect ears;
straight nose.
Switzerland, in the Saan- Pure white or creamy white. Hornless animals pre- Large (1*4 di
en Valley.
ameter or more)
ferred; s t r a i g h t
dark spot in
nose; erect ears.
hair ; pendu
lous ears.

Swiss Alpine Switzerland.

Chamoise; solid brown, rang- Hornless or neatly


ing from light to a deep-red
disbudded.
bay. Black points.
Erect ears.
Toggenburg Switzerland, in the Tog- Brown, with 2 white stripes Hornless or debudded, Tricolor or pie
straight or dished
bald; large ?l'/j"
genburg Valley.
on the face and white on
nose; erect ears.
or more) white
the legs below the knees.
spot in males;
pendulous ears.

In addition to the specific breed disqualifications given in the right-hand column, the
American Dairy Goat Association lists the following as disqualifications in any breed:
total blindness; permanent lameness or difficulty in walking; blind or non-functioning
half of udder; blind teat; double teats; extra teats that interfere with milking; hermaph
rodism; navel hernia; crooked face in bucks; and extra teats, teats cut off, or double
orifice in bucks.

Source: Ensminger, M. E. (1969). Animal Science. Interstate Printers & Publishers,


Danville, Illinois.

Grades, Meat
TABLE 2.G.7
Government grades for beef, veal, lamb, and pork
Beef
Cutability
Quality
1
Prime
2
Choice
3
Good
4
Standard
5
Commercial
Utility
Cutter
Canner

Veal
Prime
Choice
Good
Standard
Utility
Cull

Lamb
Prime
Choice
Good
Utility
Cull

Pork
U.S. No. 1
U.S. No. 2
U.S. No. 3
U.S. No. 4
Utility

Source: Lessons on Meat. (1974). National Live Stock and Meat Board,
Chicago.

1096 Food Composition, Properties, and General Data

Grain Analysis
TABLE 2.G.8
Comparative nutrient analysis of wheat and corn
Wheat
Hard
Protein, % (N x 5.7)
Ash, %
Moisture, %
Crude fat, %
Crude fiber, %
Starch,%
Gross energy, kcal/kg
Lysine, %
Histidine, %
Arginine, %
Aspartic acid, %
Threonine, %
Serine, %
Glutamic acid, %
Proline, %
Glycine, %
Alanine, %
Cystine, %
Valine, %
Methionine, %
Isoleucine, %
Leucine, %
Tyrosine, %
Phenylalanine, %
Minerals:
Ca, %
P,%
K, %
Na, %
Mg, %
Zn, ppm
Fe, ppm
Mn, ppm
Cu, ppm
Se, ppm
B, ppm
Sr, ppm
Al, ppm
Ba, ppm
Co, ppm
Niacin, ppm
Pantothenic acid, ppm
Folic acid, ppm
Thiamine, ppm
Riboflavin, ppm
Pyridoxine, ppm
a-Tocopherol, ppm
Betaine, ppm
Choline, ppm
1

Soft

11.93
1.54
12.34
1.60
2.28
57.13
3910
0.33
0.28
0.57
0.63
0.36
0.59
4.07
1.31
0.53
0.45
0.29
0.54
0.20
0.45
0.85
0.38
0.59

10.48
1.41
13.88
1.68
1.91
57.49
3782
0.34
0.29
0.59
0.61
0.35
0.58
3.86
1.21
0.50
0.44
0.32
0.52
0.19
0.41
0.81
0.35
0.56

0.035
0.36
0.37
0.007
0.11
42
25
30
4.2
0.34
1.3
0.64
25.0
5.8
0.13
54.2
9.3
0.385
3.85
1.57
2.39
13.3
716.7
1096.5

0.026
0.35
0.39
0.006
0.10
31
26
26
4.2
0.04
2.0
0.48
>5.0
4.9
0.12
47.5
8.5
0.391
4.11
1.43
1.86
14.9
1234.3
1060.4

Corn1
7.84
1.03
11.00
3.78
1.89
3786
0.17
0.17
0.44
0.34

0.09
0.34
0.09
0.44
0.95
0.44

25.3
3.8
3.4
1.3

Yellow U.S. #2
Source: Saunders, R. M., Walker, Jr., H. G., and Kohler, G. 0. (1973). Feed uses of
wheat and its products. In Wheat: Production and Utilization. G. E. Inglett (editor). AVI
Publishing Co., Westport, Connecticut.

Food Composition, Properties, and General Data 1097

Composition

CNJO

oc

15.
1.

1.

15.

o o

1.10
.07
0
2

.08
.06

o o

o o

1.10

1.13
.06
1.5 2
.08

o !3co

.1 4
. Ii 0

.04
.06

C1CVJ

Trace
Trace

"0

2 >

3 |

.08
.08
Trace
Trace

. "3

0
0

ilue

.15
.24

.08
.09

1
6
.11
.10

Riboflavin

o o

Su

1.80

!
0

14.

rlco

Trace
Trace

01 01

o-tvj

Trace

>O O

Niaciri

Ascorbic

Grain Products,

i!
g
2

OOCV,

a
65

Carb
hydr,

6 w

Pro-

Fat

SltU-

UnH

- i
z <

Her

Foo

8S

ghl
isc)

ii
Is
1

S " <i-

| S

!l
II

"S

i
T3

01 '

Is
.21

l> - p - %. l~ V

'

fl

J3 i

"O J

1"

M <u

O O C S I ^ - -

1098 Food Composition, Properties, and General Data

Grain Products, Composition (Continued)


sssssss ssssss

sss sss

i i i i S E C

2.22.2.2.2
O00 0 0 O 9 O I

CSS
I--00CO

.2.2.2
NNN

r-OONOO

O O

5 O O

SSB

o m CJ

>OOOOO<

o ^ O j o co CM C
O

il

ooiNO>-ot

r- o* r

3OO

OlflO

r*.tp in

^"^Cr-O^^

CO O O *O O

(*1OO

S S S S S S S

g g g g g g

g g g g g g

C
M C
O

O O O

o\ i^ ui

s <

f* " co to o* ^

to

1 ^ CM CSJ CSJ CM CSJ CO

f > PO n

i n co oo

^ J "- r

<

o>

OCMCMi^CMCM

CO CM CM

c *5

ss

all

If

r^ Pv to to oo CJ

II

cfiioio o t

ioiooirsr

I I

iI

-5g
KNO\

rs

Q.CJ

li .

isoa

SI W^
|S

I'Seo fi
Is

if
s_

II

sis4:

IS 01

LOV V

1
o

I S.j*is

li

TABLE 2.G.9 {Continued)


IIENTS IN INDICATEO QUANTITY

Foods, appro
(edible part u

Food
mergy

>tcs indicate other1

Cal-

Fit

Protcin
Cam,

Satu
rated
(toul)

Crams

Gram,

GRAIN PRODUCTS

Oats, puffed, added sugar,


salt, minerals, vitamins.
R1ce, puffed:
Plain, added Iron, thiamin,
niacin.
Presweetened, added salt,
Iron, vitamins.
Wheat flakes, added sugar,
salt, Iron, vitamins.
Wheat, puffed:
Plain, added Iron, thiamin,
niacin.
Presweetened, added salt.
Iron, vitamins.
Wheat, shredded, plain
Wheat germ, without salt and
sugar, toasted.
Buckwheat flour, light, siftedBulgur, canned, seasoned
Cake icings. See Sugars and
Sweets (items 532-536).
Cakes made from cake mixes with
enriched flour:"
Angelfood:
Whole cake (9 3/4-in diam.
tube cake).
Piece, 1/12 of cake
Coffeecake:
Whole cake (7 3/4 by 5 5/8
by 1 1/4 in).
Piece, 1/6 of cake
Cupcakes, made with egg, milk,
2 1/2-in diam.:
Without icing
With chocolate icing
Devil's food with chocolate
icing:
Whole, 2 layer cake (8- or
9-in diam.).
Piece, 1/16 of cake
Cupcake, 2 1/2-in diam
Gingerbread':
Whole cake (8-in square)
Piece, 1/9 of cake
White, 2 layer with chocolate
icing:
Whole cake (8- or 9-1n diam.)Piece, 1/16 of cake
Yellow, 2 layer with chocolate
icing:
Whole cake (8- or 9-1n diam.)
Piece, 1/16 of cake
Cakes made from home1 recipes using
enriched flour: "
Boston cream pie with custard
filling:
Whole cake (8-1n diam.)
Piece, 1/12 of cake

1 cup

Carbohydrate

Uraani,ma
CMeic

Calciuni

Phos
phoru

leic
C

""">

Gram,

Mr.

MM,
gram,

19

44

102

Gram,

1 cup

15

60

Trace

13

14

1 cup

28

115

26

14 " 1 . 1

1 cup

30

105

Trace

24

12

83

12

48

33

52 " 1 . 6

1,180

2.9

.29

.35

-2-9

15

.07

.01

.7

43

1 ,250

.38

.43

5.0

"15

C!)

81

1 ,410

.35

.42

3.5

11

.6

51

.08

.03

1.2

63

1 ,680

.50

.57

6.7

"20

.3

1 cup

15

55

Trace

1 cup

38

140

Trace

1 oblong biscuit or 1/2


cup spoon-size biscuits.
1 tbsp

25

90

20

11

97

.9

87

.06

.03

1.1

25

70

.5

57

10

.11

.05

.3

98
135

12
56

340
245

6
8

1
4

78
44

11
27

86
263

1.0
1.9

314
151

0
0

.08
.08

.04
.05

.4
4.1

0
0

1 cup
1 cup

0.2

P
!

GO

635
635

34

1,645

1 piece

1 cake

53

34

135

1 cake

430

30

1,385

27

41

11.7

16.3

1 piece

72

30

230

2.0

1 cupcake
1 cupcake

25
36

26
22

90
130

1
2

3
5

1,107

24

3,755

49

136

69
35

24
24

235
120

3
2

8
4

1 cake
1 piece

570
63

37
37

1,575
175

18
2

39
4

9.7
1.1

1 cake
1 piece

1,140
1,140
71

21
21

4,000
250

44
3

122
&

1 cake1 piece

1,108
69

26
26

3,735
235

45
3

1 cake
1 piece

825
69

2,490
210

41
3

1 piece
1 cupcake

36

377

603

756

2.5

381

.37

.95

3.6

32

50

63

.2

32

.03

.08

.3

8.8

225

262

748

6.9

469

690

.82

.91

7.7

2.7

1.5

38

44

125

1.2

78

120

.14

.15

1.3

Trace

.8
2.0

1.2
1.6

.7
.6

14
21

40
47

59
71

.3
.4

21
42

40
60

.05
.05

.05
.06

.4
.4

Trace
Trace

50.0

44.9

17.0

645

653

1,162

16.6

1,439

1,660

1.06

1.65

10.1

2.8
3.1
1.6 I 1.4

1.1
.5

40
20

41
21

72
37

1.0
.5

90
46

100
50

.07
.03

.10
.05

.6
.3

Trace
Trace

16.6
1.8

10.0
1.1

291
32

513
57

570
63

8.6
.9

1 ,562
173

Trace
Trace

0 .84
.09

1 .00
.11

7.4
.8

Trace
Trace

48.2
3.0

46.4
2.9

20.0
1.2

716 1 ,129
45
70

2,041
127

11.4
.7

1 ,322
82

680
40

1 .50
.09

1 .77
.11

12.5
.8

2
Trace

125 47.8
3.0
8

47.8
3.0

20.3
1.3

638 1 ,008
40
63

2,017
126

12.2
.8

1 ,208
75

1,550
100

1 .24
.08

1 .67
.10

10.6
.7

2
Trace

78 23.0 30.1 15.2


6 1.9 2.5
1.3

412 553
34 46

833
70

8.2 " 7 3 4
.7 " 6 1

1,730
140

1.04
.09

1.27
.11

3 Trace

9.6
2
.8 Trace

"Value varies with the brand. Consult the label.


"Applies to product with added ascorbic acid. Without added ascorbic acid, value Is trace.
"Excepting angel food cake, cakes were made from mixes containing vegetable
shortening; Icings, with butter.

"'Excepting spongecake, vegetable shortening used for cake portion; butter, for icing. If butter or margarine used for cake portion, vitamin A values would be higher.

"'Applies to product made wflh a sodium aluminum-suifate type baking powder, With a low-sodium type baking powder containing potassium, value would be about twice the amount shown.

{Continued)

S*
8

a.

1100 Food Composition, Properties, and General Data

Grain Products, Composition

Or-

(Continued)

<J O.

r-

***

1- i1 -Q

2 by 3 1/4

icing:

square)

<E

n diam. tube

a5

if

Diece

cake

square)

3.

S g

cake

loaf

y 2 by 1 1/2

3 I

Or

r-

If

O
U

i
- at ^v
o *-* r^
a> ro

J 2
-o
c

ouv

8.:
i I r^raoP

-f_

^ ^

SaJtfiOCE

Food Composition, Properties, and General Data 1101

Grain Products, Composition

[Continued)

co

co

Nin

on

52 g
2 2S SS

if

II

S2 I S

S 52

oo

to

.-

S S

ai

33

i i

00

^~

I ill

II

It

it

_.

El
- E l 0"00*0"00"0"

Q. Uft>r

i^

!Sca

at *~ j ^* a> i/> C3I*J ns u a>

...Q.*>ai

B wE

fl^

- -a oc
at
o

"~

>

c'oi

o u

&

SI

*J

ID
i *O
*J C 3 O
Ol I . en C

J'f^
m

t . m (U

.gi-o

C +J *~ J3 C

CCQ

-a
U
'-

v.

o "

o
to

TABLE 2.G.9 (Continued)


NUTRIENTS IN INDICATED QUANTITY

o
Foods, approximate
(edible part unless f

ts, and weight

Water

Food

Pro

GRAIN PRODUCTS-Con.

Calciunn

Irams

Milligrams

Phosphorus
Milligrams

siun

Mllligram,

Milligram,

ial

Milligrams

grams

gram
"

grams

ft,

5"

1 cake

27

27

38

.4

33

3C

.06

.07

5 Trace

1 cake

27

58

70

.3

42

70

.04

.06

Trace

1 pie
I sector

O
o

945
135

48
48

2 ,420
345

21
3

105
15

27.0
3.9

44.5
6.4

25.2
3.6

360
51

76
11

208
30

6.6
.9

756
108

280
40

1.06
.15

.79
.11

9.3
1.3

9
2

1 pie1 sector

910
130

54
54

2 ,010
285

41
6

85
12

26.7
3.8

33.2
4.7

16.2
2.3

279
40

601
86

746
107

7.3
1.0

1,847
264

2,280
330

.77
.11

1.51
.22

7.0
1.0

9
1

1 pie
1 sector

945
135

51
51

2 ,285
325

23
3

102
15

24.8
3.5

43.7
6.2

25.1
3.6

330
47

104
15

217
31

9.5
1.4

614
88

280
40

1.03
.15

.80
.11

10.0
1.4

28
4

945
135

47
47

2 ,465
350

25
4

107
lb

28.2
4.0

45.0
6.4

25.3
3.6

363
52

132
19

236
34

6.6
.9

992
142

4.160
590

1.09
.16

.84
.12

9.8
1.4

Trace
Trace

1 pie1 sector

910
130

58
58

1 ,985
285

56
8

101
14

33.9
4.8

38.5
5.5

17.5
2.5

213
30

874
125

1.028
147

8.2
1.2

1 ,247
178

2,090
300

.79
.11

1.92
.27

5.6
.8

0
0

1 pie
1 sector

840
120

47
47

2 ,140
305

31
4

86
12

26.1
3.7

33.8
4.8

16.4
2.3

317
45

118
17

412
59

6.7
1.0

420
60

1,430
200

.61
.09

.84
.12

5.2
.7

25
4

1 pie
1 sector

945
135

43
43

2,,560
365

24
3

109
16

28.0
4.0

45.9
6.6

25.2
3.6

389
56

265
38

359
51

13.3
1.9

1,682
240

20
Trace

.96
.14

.86
.12

9.8
1.4

9
1

1 pie
1 sector

945
135

48
48

2,,410
345

24
3

101
14

24.8
3.5

43.7
6.2

25.1
3.6

361
52

95
14

274
39

8.5
1.2

1,400
201

6,900
990

1.04
.15

.97
.14

14.0
2.0

28
4

825
118

20
20

3,,450
495

42
6

189
27

27.8
4.0

101.0
14.4

44.2
6.3

423
61

388
55

850
122

25.6
3.7

1,015
145

1,320
190

1.80
.26

.95
.14

6.9
1.0

Trace
Trace

1 pie
1 sector
1 pie s h e l l , 9-in diam.

910
130
180

59
59
15

1, 920
275
900

36
5
11

102
15
60

37.4
5.4
14.8

37.5
5.4
26.1

16.6
2.4
14.9

223
32
79

464
66
25

628
90
90

7.3
1.0
3.1

1,456
208
89

22,480
3,210
0

.78
.11
.47

1.27
.18
.40

bbb

Plain:

Made from home recipe using


enriched flour.
Made from mix with enriched
flour, egg and milk added.

Pies, piecrust made with enriched

flour, vegetable shortening

(9-in diam.):

Apple:

WholeSector, 1/7 of pie


Banana cream:

Whole
Sector, 1/7 of pie
Blueberry:

Whole
Sector, 1/7 of pie
Cherry:

Whole-
Sector, 1/7 of pie
Custard:

Whole
Sector, 1/7 of pie
Lemon meringue:

Whole
Sector, 1/7 of pie
Mince:
Whole

Sector, 1/7 of pie


Peach:
Whole
Sector, 1/7 of pie
Pecan:
Whole
Sector, 1/7 of pie
Pumpkin:
Whole
Sector, 1/7 of pie
Piecrust (home recipe) made with
enriched flour and vegetable
shortening, baked.
Piecrust mix with enriched flour
and vegetable shortening, 10-oz
pkg. prepared and baked.
Pizza (cheese) baked, 4 3/4-in
sector; 1/8 of 12-in diam.
pie."
Popcorn, popped:
Plain, large kernel
With o i l (coconut) and salt
added, large kernel.
Sugar coated

Carbohydrate

Trace
Trace
0

Piecrust for 2-crust p i e ,


9-in diam.

320

23.4

141 131

230

0.16

0.18

1.6

,01
.01

.1
.2

0
0

.02

.4

1 pie
1 sector

1 pie
1 sector

1 sectoi

1,485

93

60

1 cup
1 cup

6
9

1 cup

35

4
3

25
40

1
1

22.7 39.7

1.7

1.5

Trace Trace
2 1.5

.1
.2

.2
.2

22

86

5
5

1
1

17
19

.2
.2

(Continued)

8L

TABLE 2.G.9 {Continued)

NUTMUHTl IW INDICATED QUANTITY

foud v appro<imalc measures, unili,

Food
;nergy

(edible part unlcil fnotnotct indicate

Crams

GRAIN PRODUCTS

Grai

Mill,
It'""

""

Milh

Milh

Milh
frami

lalrr

Milh

Milh

WIWI

grant

Milh
'"

1 pretzel

16

60

12

21

.2

21

.05

.04

.7

10 pretzels

60

235

46

13

79

.9

78

.20

.15

2.5

10 Trace

Trace

4 Trace

.01

31

1.3

10 pretzels

4aV

.1

1.7

.06
.02

6.5
2.1

0
0

.81
.19

.07
.02

6.5
2.1

0
0

Trace

.10

.06

.9 Trace

27

Trace

.11

.07

.9 Trace

.8

38

Trace

.16

.10

1.3 Trace

46

1.2

49

Trace

.20

.12

1.7 Trace

58

115

3.0

122

Trace

.54

.32

4.5 Trace

20

16

36

.7

41

30

.12

.12

1.2 Trace

.01

.21

170
57

0
0

.81
.23

5.4
1.4

278
75

0
0

23

.5

25

21

24

.5

21

30

34

.5

30

24

1.4

1.4

75

1.1

.7

1 cup

165

73

180

40

1 cup
1 cup

185
205

12
73

670
225

1
12
4 Trace

.2
.1

.2
.1

.2
.1

149
50

44
21

174
57

5.4
1.8

1 cup
1 cup

185
175

10
73

685
185

1
14
4 Trace

.2
.1

.1
.1

.2
.1

150
41

111
33

370
100

1 roll

26

27

85

.4

.7

.5

14

20

1 roll

28

31

85

.4

.6

.4

15

1 roll

40

31

120

.5

.8

.6

1 roll

50

25

155

.4

.6

135

31

390

12

.9

35

26

120

.8

1
I

1 roll

64

190

39

14

85

1.4

103

.23

.13

1.8

73

155

32

11

70

1.3

85

.20

.11

1.5

1 cup
1 cup

250
250

77
80

260
190

9
6

9
2

2.0
.5

5.4
.3

.7
.4

37
39

80
40

135
88

2.3
2.8

408
303

1,080
930

.25
.35

.18
.28

2.3
4.5

13
10

1 cup
1 cup
1 pastry

248
250
50

70
78
12

330
260
200

19
12
3

12
10
6

3.3
2.2

6.3
3.3

.9
3.9

39
29
36

124
53
54

236
113
"67

3.7
3.3
1.9

665
245
"74

V.590
1,000
500

.25
.15
.16

.30
.18
.17

4.0
2.3
2.1

1 waffle
1 waffle

75
75

41
42

210
205

7
7

7
8

2 .3
2.8

2.8
2.9

1.4
1.2

28
27

85
179

130
257

1.3
1.0

109
146

250
170

.17
.14

.23
.22

1.4 Trace
.9 Trace

1 cup
1 cup
1 cup

115
125
96

12
12
12

420
455
350

12
13
7

1
1
1

0 .2
.2
.1

0.1
.1
.1

0.5
.5
.3

88
95
76

18
20
16

100
109
70

3.3
3.6
2.8

109
119
91

0
0
0

0.74
.80
.61

0.46
.50
.38

6.1
6.6
5.1

1 cup

125

12

440

12

.2

.1

.5

93

331

583

3.6

.80

.50

6.6

1 cup

120

12

400

16

.4

.2

1.0

85

49

446

4.0

.66

.14

5.2

444

"Product may or may not be enriched with riboflavin. Consult the label.
"Value varies with the brand. Consult the label.

Source: Consumer and Food Economics Institute (1977). Nutritive value of foods. USDA Home and Garden Bull. 72.

22
5
(60)

o
g
GO

5S
*0

id General

130

140

roperti

1 cup

1 cup

ion

1 roll

mtinited)

Tender stage, served hot


Spaghetti (enriched) In tomato

sauce with cheese:

From home recipe


Canned
Spaghetti (enriched) with meat

balls and tomato sauce:

From home recipe


Canned
Toaster pastries
Waffles, made with
enriched flour,

7-in diam.:3"

From home recipe


From mix, egg and milk a d d e d
Wheat flours:

All-purpose or family flour,

enriched:

Sifted, spooned
Unsifted, spooned
Cake or pastry flour, enriched,
sifted, spooned.

Self-rising, enriched, unsifted,


spooned.
Whole-wheat, from hard wheats,
stirred.

Ph
phc

ion

Hoagie or submarine, 11 1/2


by 3 by 2 1/2 I n .
From home recipe:
Cloverleaf, 2 l/2-1n diam.,
2 i n high.
Spaghetti, enriched, cooked:
Firm stage, " a i dente," served
hot.

CJICIU m

leic

Frankfurter and hamburger (8


per 11 1/2-oz pkg.).

Hard, 3 3/4-1n diam., 2 1n


high.

il-

Orbo
hydrate

UruamraM
Oleic

ooo

p k g . ) , browned.
Cloverleaf or pan, 2 l/2-1n
diam., 2 I n high.

frr

Satu
rated
(luul)

Fit

luct

Pretzels, made with enriched


flour:
Dutch, twisted, 2 3/4 by 2 5/8
In.

Thin, twisted, 3 1/4 by 2 1/4


by 1/4 In.

Stick, 2 1/4 1n long


R1ce, white, enriched:

Instant, ready-to-serve, h o t
Long grain:

Raw
Cooked, served hot
Parboiled:

Raw
Cooked, served hot
Rolls, enriched:"

Conmercial:

Brown-and-serve (12 per 12-oz

Pro
tein

O
CO

1104 Food Composition, Properties, and General Data

Gram Stain
TABLE 2.G.10
FORMULA
1. Crystal violet stain (Hucker's Modification)
Solution A:
Crystal violet (85% dye content)
Ethyl alcohol (95%)
Solution B:
Ammonium oxalate
Distilled water
Mix Solutions A and B
Filter
2. Iodine solution
a. Resublimed iodine
b. N 1 Sodium hydroxide solution
(4 g per 100 ml distilled H2O)
c. Distilled water
Note: Dissolve iodine in NaOH
and add water to make 1000 ml
3. Safranin Counterstain
a. Ethyl alcohol solution of safranin
(Use 3.4 g per 100 ml of 95%
alcohol)
b. Distilled water

20 g
200 ml
8g
800 ml

20 g
100 ml
900 ml

10 ml
90 ml

Source: BioQuest, Division of Becton, Dickinson and Co., Ruther


ford, New Jersey.

Grapefruit Oil, Composition


TABLE 2.G.11
Chemical composition of cold-pressed grapefruit oil
TERPENES:
o-pinene
sabinene
p-myrcene
d-limonene
7-a-terpinene
/9-ocimene
a-0-cubebene
a/3-copaene
b-elemene
carophyllene
?
o,/9-humulene
cadinene
?

A-cadinene
CuHn
auraptene
ALDEHYDES:
heptanal
octanal
nonanal
citronellal
decanal
undecanal

dodecanal
i geranial
\ neral

ritral
C
ltral

PHENOLS:
o-phenylphenol
ACIDS:
acetic acid
caprylic acid
capric acid
ALCOHOLS:

methyl heptenol
linalool
octanol
nonanol
decanol
a-terpineol
nerol
geraniol
nerolidol
elemol
trans 2 8 p-menthadiene-lol
cis 2 8 p-menthadiene-1-ol

citronellol
trans-carveol
cis-carveol
dodecanol
1 -8-p-menthadiene-9-ol
8- p- me nthene-1,2-diol
TRITERPENOIDS:
b-sitosterol
citrostadienol
campesterol
stigmasterol
cycloartenol
24-methylene
cycloartenol
24-methylene lophenoi
ESTERS:
octyl acetate
linalyl acetate
nonyl acetate
geranyl acetate
decyl acetate
neryl acetate
citronellyl acetate
geranyl butyrate

OXIDES:
trans-linalool oxide
cis-linalool oxide
COUMARINS &
PSORALENS:
bergamottin
7-geranyloxycoumarin
osthol
limettin (citroptene)
bergapten
bergaptol
7-methoxy-8-(2-formyl-2methylpropyl)-coumarin
7-((6,7-dihydroxy-3,7dimethyl-2-octenyl)oxy)coumarin
5-((3,6-dimethyl-6formyl-2-heptenyl)oxy)psoralen
Umbelliferone
KETONES:
nootkatone
methyl heptenone
carvone

Source: Kesterson, J. W., Hendrickson, R., and Braddock, R. J. (1971). Florida citrus oils. Florida Agric. Exp. Sta.
Tech. Bull. 749.

Grapefruit

Method of
Extraction
IUn r\4
no. OT
Samples

Pipkin Roll

Screw1 Press

Fraser-Brace

13
Max.

Property
Sp. grav.
25C/25C

0.8537

0.8508

0.8552

Ref. ind. V Q

1.4767

1.4746

Ref. ind.
10% dist. 77^ 1.4714
Difference

36

32
Max.

Min.

Max.

Min.

0.8483

0.8610

0.8539

0.8649

1.4769

1.4749

1.4785

1.4764

1.4702

1.4721

1.4713

1.4716

0.0038

0.0051

0.0030

0.0072

+92.96 +92.03

+ 95.56

Opt. rot.
10% d i s t . a 2 5 + 9 7 . 7 7 + 96.29 + 98.53

Opt. rot. <X2Q

Difference

0.0053

AMC Scarifier
4

Max.

Min.

Max.

0.8515

0.8576

0.8476

1.4777

1.4752

1.4784

1.4706

1.4713

1.4698

0.0052

0.0064

0.0054

+91.07

+ 90.68 + 85.14

+ 91.97

+88.92

+93.95 + 90.60

+96.60

+ 98.05 +96.03

+ 98.14

+95.52

+98.91 + 96.55 + 98.82 + 97.86

Min.

Brown Shaver

Min.

Max.

Min.

0.8715

0.8520

0.8583

0.8531

1.4751

1.4836

1.4762

1.4775

1.4766

1.4722

1.4715

1.4719

1.4714

1.4721

1.4713

0.0068

0.0033

0.0117

0.0048

0.0062

0.0047

+ 93.74 + 87.02 + 93.04 f90.49

+98.28

+97.33

+4.81

+3.68

+ 6.10

+2.96

+11.29

+ 5.99

+6.60

+4.03

+ 6.40

+3.44

+14.56

+4.1 2

+6.88

+4.60

1.61

1.49

1.57

1.30

2.06

1.01

1.67

1.12

1.75

0.74

1.91

1.02

1.56

1.17

4.38

2.77

3.68

2.48

5.25

2.91

4.66

2.11

7.72

2.82

8.24

4.57

.14.59

9.59

10.12

7.85

9.39

5.22

18.16

7.18

10.45

7.23

Food Composi tioia, Properties

Min.

FMC In-Line

ties

Max.

FMC Rotary

dado

TABLE 2.G.12
Maximum and minimum values for the properties of cold-pressed grapefruit oil produced by various methods

Aldehyde

content %
Ester

content %

Evaporation

residue %

Source: Kesterson, J. W., Hendrickson, R., and Braddock, R. J. (1971). Florida citrus oils. Florida Agric. Exp. Sta. Tech. Bull. 749.

so

o
en

1106 Food Composition, Properties, and General Data

Gum Characteristics
TABLE 2.G.13
Characteristics of edible gums
Popular Name

Raw Material

Agar-agar

Seaweed

Algin

Brown algae

Carrageenan

Red algae

Guar gum
Gum acacia

Seed of bean
family
Secretion from
a tree

Gum traga
canth

Secretion from
a shrub

Karaya gum

Secretion from
a tree
Seed of a tree

Locust bean gum

Chemical
Remarks
Mixture of polysaccharides
Polyuronic acid
Polysaccharide
ester sulfate
Polyhexose
Ca, Mg, and
K salts of
arabic acid
Mixture of
complex acid,
polysaccharide
and neutral
araban
Complex acid of
polysaccharide
Galactomannan

Main Residue
D-galactose, sulfate
3,6-anhydro-L-galactose
D-mannuronic acid,
L-glucuronic acid
D-galactose, sulfate
3,6-anhydro-D-galactose
D-mannose, D-galactose
D-galactose, L-arabinose,
L-rhamnose, D-glucuronic acid

Viscosity
Gel

1,800
225

3,000
Low

L-arabinose, D-xylose,
L-fucose, D-galactose

3,200

D-galacturonic acid,
L-rhamnose, D-galactose
D-galactose, D-mannose

2,300
2,750

Source: Sone, T. (1972). Consistency of Foodstuffs. D. Reidel Publishing Co., Dordrecht, The Netherlands.

Gum Distribution

FIGURE 2.G.2
Map showing the distribution of the more important vegetable gums: (1) Gum Arabic (Acacia Senegal Willd.); (2)
other Acacia Gums; (3) Gum Tragacanth (Astragalus spp.); (4) Indian Tragacanth or Karaya Gum (Sterculia
urens Roxb.); (5) Carob Seed Gum (Ceratonia siliqua L.); (6) Kutira Gum (Cochlospermum gossypium DC); (7)
Ghatti Gum (Anogeissus latifolia Wall.); (8) Angico Gum (Piptadenia spp.); (9) Mesquite Gum (Prosopis juliflora
DC).
Source: Howes, F. N. Vegetable Gums and Resins. Ronald Press Company, New York.

S
GO

TABLE 2.G.14
Properties of gelling agents and gums

Agent
Agar agar

PH

Insoluble
(swells)

Soluble

Varies with
type

Na salt
soluble

Na salt
soluble

Arabic gum

at 10%-: 4.6

Carob gum

at l%-:5.3

Carrageenan

at 1%-: 7.9

Truly
Truly
soluble
soluble
up to 509?>
Slightly
Soluble
soluble
(swells)
Fairly
Soluble
soluble
(swells)

Gelatin

Varies with
type

Alginate

at l%-:7

Solubility
Hot
Cold

Insoluble
(swells)

Soluble

Heat

Stability
Acid

Storage

Viscosity
(aq soln)

Fairly
stable

Weakens

Fairly
stable

Stable

Stable

Degrades

Fairly
stable

Weakens

Fairly
stable

Fairly
stable

Stable

Viscous at
at high
cone.
Viscous

Stable

Stable

Stable

Viscous

Degrades

Degrades

Stable

Viscous
at low
cone.

Viscous
Very
viscous

Forms firm gel at 0.5% cone.


Gels show syneresis. Swell
less in acid media.
Compatible with alkalis up to
pH 11. Gels formed by
divalent salts, the setting
time controlled by
phosphate.
Gelling power low.
Electrolytes reduce
consistency.
Useful with agar. Gelling by
addition of alkali.
Forms firm gel with added K+
hence regulation of gel
strength by K + salt. Gel
thermally reversible.
Gel thermally reversible its
rigidity depending on pH,
cone, temp, and additives.
{Continued)

a0
3

8.

rt-"

o'

?o
M

3*
S"
M*

sneral Data

Fairly
stable

Gel Formation

QO

ns and Gellii

TABLE 2.G.14 (Continued)

Agent
Ghatti gum

PH

at l%-:4.5

Solubility
Hot
Cold
Slightly
soluble

Soluble

Slightly
soluble
(swells)
Slightly
soluble

Heat

Stability
Acid

Storage

Viscosity
(aq soln)

Fairly
stable

Fairly
stable

Stable

Viscous

Soluble

Stable

Stable

Stable

Viscous

Soluble

Not very
stable

Stable

Stable

Viscous

Guar gum

at 1%-: 5.5-6.1

Karaya gum

at l%-:4.6

Pectin

Varies with
esterification

Slightly
soluble

Soluble

Stable

Stable

Stable

Very
viscous

5.0-6.5

Slightly
soluble
Slightly
soluble

Soluble

Stable

Degrades

Stable

Viscous

Soluble

Stable

Stable

Stable

Viscosity
controlled

Slightly
soluble

Disperses

Highly
stable

Stable

Stable

Very
viscous

Starch:
Unmodified
Modified
Tragacanth

Neutral or
adjusted for
acid conditions
at l%:5.1-5.9

Source: Lees, R., and Jackson, E. B. (1973). Sugar Confectionery & Chocolate Manufacture.
Leonard Hill Books, London, England.

o
o

n
o

o
CK

Gel Formation
Mainly used as an emulsifica
tion agent for oil-in-water
emulsions.
Gel resistant to heat shock for
long periods.
Normally 3-4% cone, max
for uniform gel by cold
water hydration.
High degree of esterification
or methoxylation gives
rapid-set gels.
Can be modified for many
gels and textures.
Many starches when cooked
have a low viscosity but
form a rigid gel on cooling.
2-4% of gum gives thick gel
when thoroughly dispersed.

GJCT

o
a
o

3A

a
S3

3
09

TABLE 2.G.15
Characteristics
Gum Arabic

Starch

Gelatin

Agar

Pectin

35%-45%

Usage Levels for Gelling Agents


in Confectionery Products

5%-12V2%

Percentage of gelling agent to water to


effect solution water/agent
Temperature of solution required to
bring about solution
Sweetener ratio sucrose/glucose syrup
Temperature of acid addition
Depositing temperature
Setting temperature
Setting time
Time in starch moulds
Starch moisture (%)
Starch temperature
Total solids: Depositing
Final

50/50
25C
77F
66/33-50/50
82C
180F
71-82C
160-180F
20-37C
68-100F
24hr +
36-72 hr
5%-8%
26-37C
80-100F
68%-70%
85% +

10/1
71-82C
160-180F
66/33-50/50
93C
200F
82-93C
180-200F
20-37C
68-100F
12hr +
12-36 hr
5%-8%
37-49C
100-120F
72%-78%
78% +

2/1

60-65C
140-150F
66/33-50/50
71-82C
160-180F
71-82C
160-180F
20-37C
68-100F
4hr +
12-24 hr
5%-8%
26-37C
80-100F
72%-78%
78% +

50/1
87-93C
190-200F
66/33-60/40
76C
170F
65-76C
150-170F
35-37C
95-100F
3 hr +
12-24 hr
5%-8%
26-43C
80-110F
76%-80%
80% +

40/1
93-100C
200-212F
50/50-60/40
93C
200F
82-93C
180-200F
71-82C
160-180F
1 hr +
6-12 hr
37-49C
100-120F
76%-78%
78% +
(Continued)

O
O
p-

3
a
o

ft

o
p
13

o
09

09

o
CO

1110

Gum Arabic

Starch

Gelatin

Agar

Pectin

Texture
Complementary gelling agents
Temperature at final solid
atmospheric pressure
Effect of cooking or holding
time on gel strength

9%-12%

Smooth
Malleable
Hard bite ^
Starch
Gelatin
124C
256F
Decrease in
strength due
to extended
time and low
pH

pH during cooking recommended


Percentage of acid for flavoring
Buffer salt recommended

Final pH of product
Shelf-lifeApprox
Flavor carrying performance
Ease of manufacture

Preparation of reclaimed
waste material for re-use

Short

Tough, long

Short, soft,
some insolubility

Short, ridged,
clean bite

Gum arabic
Agar pectin
108C
228F
Prolonged
cooking at low
pH decreases
gel strength

Agar-starch

Starch
Gelatin

Starch

w
H

pH 5.0-6.0
0.3%-0.45%
Only required
for low pH
products

pH 5.0-6.0
0.2%-0.4%
Not normally
required

pH 4.2-5.0
6 months +
Good
Good

pH 4.2-5.0
5 months +
Good
Excellent
particularly
continuous
production
Fair

Good

/\

^ompositi*

a*

f 35%-45%

Usage Levels for Gelling Agents


in Confectionery Products

Fo<

TABLE 2.G.15 (Continued)

115C
240F
Prolonged time
in liquid state
and low pH
causes loss of
gel strength
pH 5.0-6.0
0.2%-0.3%
0.1% if acid
is added

pH 4.5-5.0
4 months +
Poor
Good

107C
226F
Lengthy cooking
causes weak gel
with discolora
tion

108C
228F
Prolonged boiling
causes some
degradation

pH 5.0-6.0
0.2%-0.3%
0.1% to prevent
degradation of
agar at high
temperatures
and low pH
pH 4.8-5.6
3 months +
Fair
Fair

pH 4.0-5.0
0.4%-0.7%
0.1%-0.2%
to retard
setting

CO

Fair

Source: Lees, R., and Jackson, E. B. (1973). Sugar Confectionery and Chocolate Manufacture. Leonard Hill Books, London, England.

5"
CO

oa

1?
to

pH 3.2-3.5
5 months +
Very good
Fair

GO
^

2
**

Good

1g.

Difficult

>s"

Food Composition, Properties, and General Data 1111

Gums, Physicochemical

Properties

TABLE 2.G.16
Physicochemical properties of edible gums

Popular Name

pH

Gelation

Agar-agar

Yes

Carrageenan

Yes

Guar gum

No

Gum acacia

No

Gum tragacanth

5.5

Yes

Karaya gum

4.6

No

Locust bean gum

5.3

No

HC1

Effect of Reagents
NaOH

Decrease of Increase of
viscosity
viscosity up to
pH 8.5, then
decrease
Decrease of Decrease of
viscosity
viscosity
Little
Little affected
affected
Decrease of Increase of
viscosity
viscosity up
topH 7
Decrease of Increase of
viscosity up
viscosity
to pH 8, then
decrease
Decrease of Increase of
viscosity
viscosity
Increase of Decrease of
viscosity
viscosity at
low concentration
Increase of
viscosity at high
concentration

Salts

Thermal Effect

Little
affected

Rigid gel up to
92C

Prompt
gelation
Gelation

Sol Gel at 38C

Gelation

Decrease of
viscosity
Decrease of
viscosity

Little
affected

Decrease of
viscosity

Decrease of
viscosity
Gelation

Decrease of
viscosity
Increase of
viscosity up
to 70C

Source: Sone, T. (1972). Consistency of Foodstuffs. D. Reidel Publishing Co., Dordrecht, The Netherlands.

Ham Beetle, Red-Legged (Enlarged)

FIGURE 2.H.1
Source: USDA (1974). Protecting home cured meat from insects. USDA Home and Garden Bull. 109.

Ham, Carving (Whole)


Place the ham on the platter with the decor
ated side up and the shank to the carver's
right. Remove several slices from the thin
side to form a solid base on which to set the
ham.

Turn the ham on its base. Starting at the


shank end, a small wedge cut is removed;
then carve perpendicular to the leg bone as
shown at right.

Release slices by cutting under them and


along the leg bone, starting at the shank
end. For additional servings, turn ham over
to the original position and make slices to
the bone, release and serve.

FIGURE 2.H.2
Source: Carving Meat. National Live Stock and Meat Board, Chicago.

1112

Food Composition, Properties, and General Data 1113

Ham, Curing

PARTLY CURED

FULLY CURED

AFTER SOAKING AND SMOKING

FIGURE 2.H.3
Analytical control of ham curing (dry curing) showing sections sampled and typical analysis for salt
Source: Moulton, C. R., and Lewis, W. L. Meat Through The Microscope, Revised Edition. Institute of Meat
Packing, The University of Chicago, Chicago.

Herb Vinegars
TABLE 2.H.1
Bring to the boiling point 1 pt of cider vinegar and pour it over one of the following:
x

h tsp of dried herbs


rosemary
tarragon
basil
dill seed
2 tbsp of fresh herbs
rosemary
sorrel
sage
y
li cup of chopped mint leaves
chives
1 head dill seed
1 small clove garlic (slashed)
Some prefer a mixed spice herb vinegar. Here is one combination. To 1 qt of
boiling clear vinegar add:
x

h tsp clove buds


1 stick cinnamon
h tsp peppercorn
1 small clove garlic, slashed
Let the above infusion stand for about 10 days, then strain and store covered or
bottled for future use.
l

Source: Kintner, T. C, and Mangel, M. Vinegars and salad dressings. Univ. Missouri Agric. Exp.
Sta. Bull. 631.

1114 Food Composition, Properties, and General Data

Hide Curing
TABLE 2.H.2
Dehydration and salt absorption

Hours
Treatment

Percentage
of
Shrinkage

Percentage
of
Dehydration

1
3
4
5
24

5.37
10.45
12.79
16.45
23.85

6.91
13.81
16.69
20.76
30.51

Ratio:
Dehydration
Salt Absorbed

Percentage
of Salt
Absorbed

Dry-Salt Treatment
4.49
4.11
4.29
4.81
4.58

+1.54
+3.36
+3.89
+4.31
+6.66

Brining in 25% Salt Solution


1
2
3
4
5
24

5.76
8.96
9.63
10.90
11.81
13.45

3.41
4.37
3.76
3.62

+2.39
+2.66
+3.49
+4.16
+4.67
+7.76

8.15
11.62
13.12
15.06
16.48
21.21

3.53
2.74

Source: Moulton, C. R., and Lewis, W. L. Meat Through the Microscope, Revised Edition.
Institute of Meat Packing, University of Chicago, Chicago.

Hide, Layers
TABLE 2.H.3
Percentage of water and salt in various hide layers
Layer

When Fresh

After 1 hr
in Salt

After 4.5 hr
in Salt

After 24 hr
in Salt

Epidermal layer

Water
Salt

74.35

74.00
0.42

71.75
0.85

54.75
1.10

Corium

Water
Salt

61.00

57.25
0.80

58.85
2.09

45.30
3.78

Adipose tissue

Water
Salt

54.10

50.00
0.28

46.60
0.37

22.30
1.03

Total hide

Water
Salt

61.66

60.41
1.50

57.07
3.31

40.78
5.90

Source: Moulton, C. R., and Lewis, W. L. Meat Through the Microscope, Revised Edition. Institute of Meat
Packing, University of Chicago, Chicago.

Food Composition, Properties, and General Data 1115

Hides, Salt Absorption


TABLE 2.H.4
Absorption of salt from flesh and hair sides

Side
Hair side only
Flesh side only
Both sides

Hours

Percentage
of Salt
Absorbed

1.0
4.5
24.0
1.0
4.5
24.0
1.0
4.5
24.0

None
None
0.227
1.20
2.97
5.70
1.05
2.86
5.45

Percentage of Total Salt in


Adipose
Tissue
Corium
Epidermis

23

59

18

28
23
18
28
26
19

62
66
67
53
53
64

10
11
15
19
11
17

Source: Moulton, C. R., and Lewis, W. L. Meat Through the Microscope, Revised Edition.
Institute of Meat Packing, University of Chicago, Chicago.

1116 Food Composition, Properties, and General Data

Histochemical Tests
TABLE 2.H.5
Preparation and methods for histochemical tests. Abbreviations: cone. = concentrated;
sat. = saturated; sol. = solution.
Substance

Preparation
of
Tissue

Preparation
of
Reagents

Test Method

Result

Fix in 4% formalde- Digest 1 g Sudan black B Stain section 2-5 min. Wash Lipid granules,
black; nuclei,
hyde containing 1 % in 100 ml 60% triethyl
in 60% triethyl phosphate.
calcium chloride.
red; cytoplasm,
phosphate at 100C for Wash in H2O and stain carCut frozen secgreen.
mine-light green. Mount in
5 min with constant
tions, if necessary agitation. Cool, then
aqueous medium.
after embedding in filter.
gelatin.
Strand section on slide. Drain Cholesterol shows
Cholesterol Cut frozen sections
well. Cover with 2 drops
green, or blueof fresh or formcone. H2SO4 for 10 sec. Add green. Prepara
aldehyde-fixed
2 drops acetic anhydride,
tion cannot be
material.
wait 10 sec, then wash thor- preserved.
oughly with acetic anhy
dride. Place cover slip on
section.
Fix in ethanol at
Boil 2 g carmine, 1 g
Stain collodionized sections in Nuclei, black;
Glycogen
0C. Cut 10->i par- potassium carbonate,
celestin blue B. Wash thorglycogen gran
affin sections and
and 5 g potassium
oughly in water. Stain in
ules, scarlet.
mount on slide;
chloride in 60 ml H^O
carmine 15 min. Rinse thor
deparaffinize in
for 5 min. Cool, then
oughly in methanol, dehy
xylene. Rinse in
add 20 ml ammonium
drate in acetone, clear in
equal parts ethanol hydroxide. For use.
xylene, and mount in baland ether. Dip in
dilute 10 ml of this
sam.
coUodion U.S.P.
stock sol. with IS ml
ammonium hydroxide
and 15 ml ethanol.
Fix in any dichroSaturate hot anilin with Pour acid fuchsin stain on
Plastids, proStarch
mate- -chromic
acid fuchsin. Shake
sections; heat to steaming
plastids, and
acidformaldewell, separate, and re- for 1 min. Rinse in H^O and mitochondria,
hyde fixative. Cut
tain water fraction.
place in 5% aurantia in ethred; starch,
paraffin sections.
anol until no color comes
green. The
away. Rinse in 70% ethanol
standard iodine
and transfer to 2% tannic
test for starch
acid for 15 min. Transfer
does not yield
directly to 1% methyl green
permanent
for 10 min. Differentiate in
preparations.
ethanol until starch grains
are sharply distinct.
Cut paraffin sections
Stain 10-40 sec in 1% Alcian Mucin, bright
Mucln
of material fixed
Blue. Rinse quickly in H2O
blue. Stained
in any mercuric
and transfer for 2 hr to 0.5% sections may be
chloride or diborax in 80% ethanol. Dehy- counters tained
chromate fixative.
drate and mount in balsam.
in hematoxyiin
eosin if further
histological de
tail is desired.
Dissolve 2 g iodine and Cover specimen with iodine
Pure cellulose,
Celluloses Sections of plant
5 g potassium iodide in sol. for 15 sec. Blot dry.
blue; impure
tissues, or teased
a small amount of H2O. Add 1 drop of sat. aqueous
celluloses, varfibers.
Dilute to 100 ml. Ada
sol. lithium carbonate.
ious shades of
10 ml iodine sol. and
Apply cover slip.
green, yellow,
0.25 ml glycerol to
and brown.
90 ml H2O.
Sections of plant
Place in 1% phloroglucinol for Lignin, red.
Lignin
tissues, or teased
2 min. Blot and add 1 drop
fibers.
of HC1.
Chitin
Sections of tissues. Dissolve 10 g anilin hy- Transfer to 7.5% potassium Chitin, blue.
drochloride in 100 ml
dichromate for 1 min. Rinse
1% HC1. Stain sections in H2O and place in alkaline
5 min.
tap water until color changes
from green to blue.
Lipids

(Continued)

Food Composition, Properties, and General Data 1117

Histochemical Tests
TABLE 2.H.5
Substance

(Continued)

(Continued)
Preparation
of
Tissue

Preparation
of
Reagents

Test Method

Result

Sections or smears Boil 1 g magenta ("ba- Hydrolyze material 20 min in


N HC1. Stain 2 hr in dark.
of-either animal or sic" fuchsin) in 100
Bleach cytoplasm 1-2 min in
ml H2O. Add 20 ml
plant material.
freshly made 100 ml H2O,
NHCl. Cool, filter,
and add 5 ml 10% sodi- 5 ml 10% sodium bisulfite,
um bisulfite. Leave in 5 ml N HC1. Counters tain in
light green if desired. De
dark 24 hr.
hydrate, clear, and mount in
balsam.
RNA
iO-p paraffin s e c - Shake 0.5 g methyl green Take sections to H2O. Blot. RNA, blue to
with successive
tions of tissues.
Stain 30 min. Blot. Pass to
blue-green;
batches of chloroform
acetone 1 min, and 50:50
DNA, red.
until all chloroformacetone-xylene 1 min. Clear
Boluble color is rein xylene and mount in balmoved. Add 13 ml of
sam.
purified dye sol. to
50 ml pH 4.8 acetate
buffer and 37 ml 0.5%
pyroam G.
Mix 95 ml ethanol with Take sections to H2O. Stain Protein, purple10-|i sections of
Proteins
0.5 ml 0.2 N sodium
24 hr. Rinse thoroughly in
red.
neutral formaldeethanol, then H2O. Bleach in
hyde-fixed materi- hydroxide. Add 0.5 g
2, 4-dinitro-fluoroben- 5% sodium thiosulfate 40
al.
min at 37C. Rinse in H2O.
zene.
Add 5 ml ice-cold 4N H2SO4.
to 100 ml ice-cold 5% sodi
um nitrate. Soak bleached
sections 4-5 min. Rinse in
H2O. Transfer to 2% H-acid
in barbitone-acetate pH 9.2
buffer for 15 min. Rinse in
H2O, dehydrate, clear, and
mount in balsam.
10-|t, or thicker,
Take sections to H2O. Place Reactive iron,
Iron
sections of tissues
in 2% potassium ferrocya
blue. Non
fixed in iron-free,
nide with equal volume of
reactive iron
neutral formalde0.2 N HC1 and stain 20 min.
(e.g., in hemo
hyde.
Dehydrate, clear, mount in
globin) may be
balBam.
rendered reac
tive by treating
sections for 30
min, before
staining, in al
kaline H 2 O 2 .
Dissolve 1-2 g benzldine Deparaffinize sections in xy Hemoglobin,
Hemoglobin 10-|i, or thicker,
sections of tissues in 100 ml methanol
lene. Remove xylene com
bright blue.
fixed in neutral
with 1.2 ml acetic acid. pletely in several changes of
formaldehyde.
Add 0.12 g sodium nimethanol. Stain 10 min.
troprusside.
Wash in 50 ml methanol, 25
ml ether. 25 ml 3% H 2 O 2 .
Dehydrate, clear, arid mount
in balsam.
Areas of dark
Immerse
plant
tisWash
pieces thoroughly in
Carotene
sues in 20 ml sat.
H2O. Place fragment on
blue crystals
aqueous sol. potasslide, blot, and cover with
indicate caro
sium hydroxide,
H 2 SO 4 .
tene locations.
15 ml ethanol. 85
ml H2O in dark
until all green re
moved.

DNA

Source: Altman, P. L., and Dittmer, D. S. (editors). Biology Data Book. Federation of American Societies
for Experimental Biology, Bethesda, Maryland.

1118 Food Composition, Properties, and General Data

Honey Composition
TABLE 2.H.6
Average composition of U.S. honey and range of values1
Characteristic or constituent

Floral Honey
Average values
Range of Values

Color2

Dark half of white

Granulating tendency3

Few clumps of
crystals, 1/8- to
1/4-inch layer

Moisture
Fructose
Glucose
Sucrose
"Maltose"
Higher sugars
Undetermined

percent

3.1

PH

Free acidity
Lactone5
Total acidity5
Lactone -r free acid
Ash

Nitrogen6
Diastase (270 samples)
2

17.2
38.19
31.28
1.31
7.31
1.50

percent

3.91
22.03
7.11
29.12
0.335
0.169
0.041
20.8

Light half of water


white to dark
Liquid to complete
hard granulation
13.4 -22.9
27.45-44.26
22.03 - 40.75
0.25 - 7.57
2.74 - 15.98
0.13 - 8.49
0
-13.2
3.42 - 6.10
6.75 -47.19
0
-18.76
8.68 - 59.49
0
- 0.950
0.02 - 1.028
0
- 0.133
2.1 -61.2

Based on 490 samples of floral honey.


Expressed in terms of USDA color classes.
Extent of granulation for heated samples after 6 months' undisturbed storage.
Reducing disaccharides as maltose.
Milliequivalent per kilogram.
Grams of starch converted by enzyme in 100 gm honey in 1 hr under assay conditions.

Source: White, Jr., J., and Underwood, J. C. (1974). Maple syrup and honey. In
Symposium: Sweeteners. G. E. Inglett (editor). AVI Publishing Co., Westport, Connecticut.

Food Composition, Properties, and General Data 1119

Humidity,

Solutions

TABLE 2.H.7
Constant humidity solutions. A saturated aqueous solution in contact
with an excess of the solute when kept in an enclosed space will
maintain a constant humidity at a given temperature.
Substance Dissolved and Solid Phase
Lead nitrate, Pb(NO3 ) 2
Dibasic sodium phosphate, Na2HPO4 * 12H2O
Monobasic ammonium phosphate, NH4H2PO4
Zinc sulfate, ZnSO4 7H2 0
Potassium chrornate, K2CrO4
Potassium bisulfate, KHSO4
Potassium bromide, KBr
Ammonium sulfate, (NH4 )2 SO4
Ammonium chloride, NH4CI
Sodium acetate, NaC 2 H 3 O 2 ' 3H2O
Sodium chlorate, NaC103
Sodium nitrite, NaNO2
Sodium bromide, NaBr 2H2O
Magnesium nitrite, Mg(NO3 )2 - 6H2O
Sodium dichromate, Na 2 Cr 2 07 * 2H2O
Potassium thiocyanate, KSCN
Zinc nitrate, Zn(NO3 ) 2 - 6H2O
Chromium trioxide, CrO3
Calcium chloride, CaCl2 - 6H2O
Potassium acetate, KC2H3O2
Lithium chloride, LiCl * H 2 0

Temp
(C)

Humidity
(%)

20
20

98
95
93
90
88
86
84
81
79
76
75
66
58
56
52
47
42
35
31
20
15

20-25
20
20
20
20
20

20-25
20
20
20
20

18.5
20
20
20
20

24.5
20
20

Source: (1968). The Merck Index, 8th Edition. Merck & Co., Rahway, New Jersey.

Hydrochloric Acid Solution


TABLE 2.H.8
Various strengths of hydrochloric acid solutions. Hydrochloric acid
solutions: Specification requires not less than 35% HCl by weight;
sp. gr. = 1.778 at 15. Mix with H2O and dilute to 1 liter.
HCl Required

HCl Strength Desired


g per liter
5
10
15
20

36.46
50
100
150
200

222.6
278.4
300

14.29
28.57
42.85
57.14
104.17
142.86
285.71
428.57
571.43
636.00
795.43
857.14

ml

12.13
24.26
36.39
48.52
88.45
121.29
242.58
363.88
485.17
539.99
675.35
727.75

INsoln

Constant boiling
Spgr 1.125

Source: Editorial Board, AOAC (1975). Official Methods of Analysis of the


Association of Official Analytical Chemists, 12th Edition. Association of
Official Analytical Chemists, Washington, D.C.

Ice, Vapor Pressure


TABLE:2.1.1
Vapor pressure of ice
Pressure of Aqueous Vapor over Ice in mm Hg at Various Temperatures
Temperature
Vapor Pressure
Temperature
Vapor Pressure
op
C
mm Hg
C
F
mm Hg
0
-2
-4
-6
-8
-10
-12
-14
-16
-18
-20
-22
-24
-26
-28
-30
-32
-34

32.0
28.4
24.8
21.2
17.6
14.0
10.4
6.8
3.2
-0.4
-4.0
-7.6
-11.2
-14.8
-18.4
-22.0
-25.6
-29.2

4.579
3.880
3.280
2.765
2.326
1.950
1.632
1.361
1.132
0.939
0.776
0.640
0.526
0.430
0.351
0.2859
0.2318
0.1873

4579.0
3880.0
3280.0
2765.0
2326.0
1950.0
1632.0
1361.0
1132.0
939.0
776.0
640.0
526.0
430.0
351.0
285.9
231.8
187.3

-36
-40
-44
-48
-52
-56
-60
-64
-68
-72
-76
-80
-84
-88
-92
-96
-98

-32.8
-40.0
-47.2
-54.4
-61.6
-68.8
-76.0
-83.2
-90.4
-97.6
-104.8
-112.0
-119.2
-126.4
-133.6
-140.8
-144.4

0.1507
0.0966
0.0609
0.0378
0.02300
0.01380
0.00808
0.00464
0.00261
0.00143
0.00077
0.00040
0.00020
0.00010
0.000048
0.000022
0.000015

150.7
96.6
60.9
37.8
23.00
13.80
8.08
4.64
2.61
1.43
0.77
0.40
0.20
0.10
0.048
0.022
0.015

Source: Copson, D. A. (editor) (1975). Derivation of the theory of microwave


freeze-drying. In Microwave Heating, 2nd Edition. AVI Publishing Co., Westport,
Connecticut.

1120

TABLE 2.1.2
Classification of illness attributable to foods
Type of Illness

GO

Causative agent

Food Usually Involved

Shigellosis Bacillary Dysen


tery

A. Bacterial Food Infections


Members of the genus Moist prepared foods,
Shigella
milk and other dairy
products,
contami
nated with excreta

Cholera

Vibrio Comma

Fecally contaminated
food and water

Brucellosis, Undulant Fever Brucella abortus, B.


or Bang's Disease
melitensis, or B. Suis

Diphtheria

Corynebacterium
theriae

Hemoly tic streptococci, scar


let fever and septic sore
throat

Beta hemoly tic strepto


cocci

Streptococcal food infections

Salmonellosis
a. Typhoid Fever
b.

Paratyphoid A.

diph

Incubation
Period

Usually 2-3 Diarrhea, bloody stools,


days
fever in severe cases

2-5 davs

Salmonella paratyphi A.

Nausea, vomiting, diarrhea


and abdominal cramps

Raw milk or dairy 3-21


days Chills, sweats, weakness,
products contaminated
sometimes
malaise,
headache,
with raw milk, animal
several
fever, muscle and joint
pains, and loss of
contact (meat)
months
weight
Milk contaminated from
human sources

3-7 days

Insidious onset, inflam


mation of throat and
nose

Food contaminated with 1-7 days


nasal or oral discharges
and milk from cows
having udder infections

Fever, sore throat, some


times rash

Enterococcus
Strepto Food contaminated with 2-18 days
excreta or human car
coccus fecalis
rier
Salmonella typhi

Symptoms

Any food contaminated


with excreta from hu
man case or carrier
Same as for typhoid
fever

8.
a
o
\

ft

Nausea, vomiting, pains,


and diarrhea

Usually 7-21 Malaise, lack of appetite,


days
headache, fever
1-10 days

Same as for typhoid fever


(Continued)

en

I
o

2.

ft

TABLE 2.1.2 {Continued)


Type of Illness
c. Other Types

Causative agent
Salmonella typhimurium
Salmonella enteritis
Salmonella cholera suis
Salmonella newport

Food Usually Involved

Incubation
Period

Meat, poultry salads, and


egg products

12-72 hours

Symptoms

cc

Abdominal pain, diar


rhea, chills, fever, vomiting, and prostration

to
to
*j

s
o

Variable

Depends on part of body


affected

Tularemia

Pasteurella tularensis

Wild game animals

3-10 days

Trichinosis

'Prichinella spiralis

Raw pork or similar prod- 36-72 hours


ucts

Sudden onset, headache,


chills, body pains,
fever, vomiting, swol
len lymph glands, and
loss of appetite

B. Bacterial Food Intoxications


Staphylococcal intoxication

Staphylococcus producing Meats, food rich in carbo- 2-11 hours


Enterotoxin
hydrates,
especially
salads and warmed
over foods

Botulism

Exotoxin
Home processed foods
and contaminated
Clostridium botulinum and
canned foods with pH
C. parabotulinum
over 4.5

Clostridium perfringens
(welch ii)

Cl. welchii Type A. Exo


toxin Alpha type

Nausea, vomiting, diarrhea, and abdominal


cramps

12 hours to 6 Dizziness, double vision,


days
muscular
weakness,
difficulty in swallow
ing, speech and respi
ration

Cold and reheated meats, 8-22 hours Acute abdominal pains,


water, milk, salt rising
(variable)
diarrhea, nausea, and
bread. Found in intes
vomiting rare
tinal tract of man and
animals

NOTE: Clostridium perfringens and Bacillus cereus may cause symptoms identical to Streptococcus fecal is, providing they are present in the food product in
large numbers.

Source: Weiser, H. H., Mountney, G. J., and Gould, W. A. (editors) (1971). Food poisoning. In Practical Food Microbiology and
Technology, 2nd Edition. AVI Publishing Co., Westport, Connecticut.

ook

Mycobacterium tubercu- Raw contaminated milk


losis, human and boand other dairy prodvine types A and B
ucts

itio

09

Tuberculosis

a.
a
O
a

Food Composition, Properties, and General Data 1123

Indicators: pH and Acid-Base


TABLE 2.1.3
Acid-base indicators
Indicator

Approximate
pH range

Colorchange

Preparation

Methyl Violet
Crystal Violet
Ethyl Violet

0.0-1.6
0.0-1.8
0.0-2.4

Malachite Green
Methyl Green
2-(p-dimethylaminophenylao)pyridine

0.2-1.8
0.2-1.8
0.2-1.8
4 4-5.6
0.4-1.8
7.0-8.8
1.0-2.2

0.01-0.05% in water
0.02% in water
0.1 g in 50 ml of MeOH +
50 ml of water
yel to bl grn water
yel to bl
0.1 % in water
0.1% in EtOH
yel to bl
red to yel
yel to red
0.1 g in 26.2 ml 0.01N
yel to red
NaOH + 223.8 ml water
col to red
1 % in EtOH

1.0-3.0

red to yel

EtOH

1.2-2.4
1.2-2 6

red to yel
red to yel

12-2 8
8.0-9.6
1.2-2.8
7.4-9.0

red to yel
yel to bl
red to yel
yel to purp

0.01 % in water
0.01 g in 1 ml IN HC1 4- 50 ml
EtOH 4- 49 ml water
0.1 g in 21.5 ml
0.01 N NaOH 4 229.5 ml water
0.1 g in 26.2 ml
0.01 N NaOH + 223.8 ml water

1.4-2 8
1,4-2.8
2.2-3.6
2.2-4.2
2.6-4.8
3.0-4.0

red to yel
or to yel
or to red
vt to red
red to yel
purp to red

0.01 % in water
water
0.1% in water
0.1% in water
0.1% in water
0.1 g in 5.9 ml 0.05N
NaOH + 94.1 ml water

3.0-4.2
3.0-4.6

yel to bl
yel to bl

2.8-4.0
2.8-4.4

col to yel
red to yel

3.0-5.0
3.2-4.2
3.2-4 4
3.4-4.8

blue to red
purp to grn
red to yel
red to yel

0.1% in EtOH
0.1 (? in 14.9 ml 0.01N
NaOH + 235.1 ml water
saturated water solution
0.1 g in 90 ml in EtOH + 10 ml
water
0.1 % in water
ready solution
0.01% in water
0.05-0.2% in water or aqueous
EtOH

3.5-4.8
3.8-5.4

vt to yel
yel to blue

3.8-6 4
4.0-5.6
4 0-5.8

or to vt
red to yel
col to red

0 2-1 S
4.4-5.6

yel to red
red to yel

4
4
4
4

or to yel
red to bl
yel to rod
red to yel

o-Cresolsulfonephthalein (Cresol Red)


Quinaldine Red
p-(p-dimethylaminophenylazo)-benzoic
acid, Na-salt (Paramethyl Red)
m-(p-anilnophenylazo)benzene sulfonic
acid, Na-salt (Metanil Yellow)
4-Phenylazodiphenylamine
Thymolsulfonephthalein (Thymol Blue)
m-Cresolsulfonephthalein (Metacresol
Purple)
p-(p-anilinophenylazo)benzenesulfonic
acid, Na-salt (Orange IV)
4-o-Tolylazo-o-toluidine
Erythrosine, disodium salt
Benzopurpurine 48
N,N-dimethyl-p-(m-tolylazo)aniline
4,4'-Bix(2-amino-l-naphthyIazo)2,2'-stilbenedisulfonic acid
Tetrabromophenolphthaleinethyl ester,
K-salt
3',3",5',5"-tctrabromophenolsulfonephthalein (Bromophenol Blue)
2,4- Dinitrophenol
N,N-Dimethyl-p-phenylazoaniline
(p-Dimethylaminoazobenzene)
Congo Red
Methyl Orange-Xylene Cyanole solution
Methyl Orange
Ethyl Orange
4-(4-Dimethylamino-l-naphthylazo)3-methoxybenzenesulfonic acid
3',3",5',5"-Tetrabromo-m-cresolsulfonephthalein (Bromocresol Green)
Resazurin
4-Phenylazo-l-naphthylamine
Ethyl Red
2-(p-Dimethylaminophenylazo)-pyridine
4-(p-thoxyphenylazo)-m-phenylenediaminc monohydrochloride
Lacmoid
Alizarin Red S
Methyl Red

4-5.8
4-6.2
6-6 0
8-6 0

yel to bl
yel to bl
yel to bl

0.1% in 60% EtOH


0.1 g in 14.3 ml 0.01N
NaOH + 235.7 ml water
water
0.1% in EtOH
0.1 R in 50 ml MeOH 4 50 ml
water
0.1% in EtOH

0.1 % in water
0.2% in EtOH
dilute solution in water
0.02 R in 60 ml EtOH 4 40 ml
wator

(Continued)

1124 Food Composition, Properties, and General Data

Indicators, pH and Acid-Base

(Continued)

TABLE 2.1.3 (Continued)

Indicator
Propvl Hod
V,.V'-1 >ibrorno-o-eresolsulfone-phthal<Mn
(Bronmerosol Purple)
y.-T'-DirhlorophenolsulfonophthaliMn
(Chlorophenol Hod)
p-Xitrophenol
Alizarin
2-(2,4-I)initrophenylazo)-l-naphthol-3,
6-disulfonic arid, di-Xa salt
3',3"-I)ibromothymolsulfonophthalcin
(Bromothymol Blue)
6,K-l)initro-2,4-(lH)quinazolinedione
(m-l)initrobenzoylene urea)

Approximate
p h range

Colorchange

4 N-6.6
5 .2-6.8

red to yel
yel to purp

5 .2-6.8

yel to red

4-6.6
5 .6-7.2
11 .0-12.4

col to yel
yel to red
red to purp

6 .0-7.0
6 .0-7.6

yel to hi
yel to bl

G.4-8.0

col to yel

Brilliant Yellow
Phenolsulfonephthalein (Phenol Red)

6 .6-7.8
6 .6-8.0

yel to or
yel to red

Neutral Red

6 .8-8.0

red to amb

m-Nitrophenol
o-Cresolsulfonephthalein (Cresol Red)

Preparation
EtOH
0.1 g in 18.") ml 0.01 N
NaOH + 231.5 ml water
0 1 g in 23.6 ml 0.01 X
NiiOH + 226.4 ml water
0.1 % in water
0.1% in MeOH
0.1 % in water
0.1 g in 16 ml 0.01 X
XaOH + 234 ml water
2') g in 115 ml M XaOH + 50
ml boiling water
0.292 g of NaCl in 100 ml water
1 % in water
0.1 g in 28.2 ml 0.01 X
XaOH + 221.8 ml water
0.01 g in 50 ml EtOH + 50 ml
water
0.3% in water
0.1 g in 26.2 ml 0.01N
NaOH + 223.8 ml water
EtOH

6 .8-8.6
0 .0-1.0
7 .0-8.8
7 .4-8.6
10 .2-11.8
1 .2-2.8
7 .4-9.0
8 .0-9.0

col to yel
red to yel
yel to red
yel to red

red to yel

o-Cresolphthalein
p-Naphtholhenzene
Phenolphthalein

1 .2-2.8
8 .0-9.6
8 .2-9.8
8 .2-10.0
8 .2-10.0

col to red
or to bl
col to pink

Ethyl-bis(2.4-dimethylphcnyl)acetate

8 .4-9.6

col to bl

Thymolphthalein

9 .4-10.6

col to bl

10 .1-12.0

yel to red

0.1 g in 26.2 ml 0.01 X


XaOH + 223.8 ml water
0.1 g in 5.9 ml 0.05X
XaOH + 94.1 ml water
0.1 g in 21.5 ml 0.01 X
XaOH + 228.5 ml water
0.04% in EtOH
1 % in dil. alkali
0.05 g in 50 ml EtOH + 50 ml
water
saturated solution in 50% ace
tone alcohol
0.04 g in 50 ml EtOH + 50 ml
water
0.01 % in water

11 .4-12.6

yel to or

0.1 % in water

11 .4-13.0
11 .5-13.0
12 .0-14.0
12 .2-13.2

bl to yel
col to or
col to or
yel to amb

water
0.1-0.5% in EtOH
0.1-0.5% in EtOH
0.1% in water

Curcumin
m-Cresolsulfonephthalein (Metacresol
Purple)
4,4'-Bis(4-amino-l-naphthylazo)
2,2'stilbene disulfonic acid
Thymolsulfonephthalein (Thymol Blue)

5-(p-Nitrophenylazo)salicylic acid, Na-salt


(Alizarin Yellow R)
p-(2,4-Dihydroxyphenylazo)benzenesulfonic acid, Na-salt
5,5'-Indigodisulfonie acid, di-Na-salt
2,4,6-Trinitrotoluene
1,3,5-Trinitrobenzene
Clayton Yellow

red to yel
yel to purp
bl to red

Source: Weast, R. C. (editor) (1974-1975). Handbook of Chemistry and Physics, 55th Edition. CRC Press,
Cleveland.

Food Composition, Properties, and General Data 1125

Infectious Agents
TABLE 2.1.4
Disease from ingestion of infectious agents
Disease

Reservoirs

Common Vehicle

Prevention and Control

Salmonellosis
(salmonella infection)

Hogs, cattle and other


livestock, poultry,
pets, eggs, powdered
eggs, carriers.

Contaminated cooked
meat; infected meats;
salads; warmed over
foods; milk; milk
products.

Typhoid fever

Feces and urine of


typhoid carrier or
patient.

Contaminated water;
milk and milk
products; shellfish
and foods; flies.

Streptococcal infections

Human mouth, nose,


throat, respiratory
tract.

Contaminated meats;
milk; croquettes;
cheese; dressing.

Shigellosis (bacillary
dysentery)

Bowel discharges of
carriers and infected
persons.

Contaminated water
or foods; milk and
milk products; flies.

Thoroughly cook food;


eliminate rodents, pets
and carriers; similar
measures as in
staphylococcus, plant
sanitation.
Protect and purify water
supply; pasteurize
milk and milk prod
ucts; educate food
handlers; provide food,
fly, shellfish control,
and sanitary sewage
disposal; supervise
carriers; immunize.
Provide control measures
similar to those for
Staphylococcus;
pasteurize milk and
milk products.
Provide food, water,
sewage sanitation as in
typhoid; pasteurize
milk (boil for infants);
control flies; super
vise carriers.

Source: U.S. Department of the Army (1969). Food inspection specialist. TM 8-451.

Infectious Diseases, Food-Borne


TABLE 2.1.5
Some common infectious diseases according to most usual mode of transmission (common food-borne)
Causative
Agent

Mode of
Transmission

Methods of
Prevention

Soluble enterotoxin
produced by the
growth of Staphy
lococcus aureus in
foods

Ingestion of con
taminated foods

1. Prevent contami
nation
2. Refrigeration

Supportive

Food
poisoning

Growth of Clostri
dium perfringens
in foods, most of
ten meats

Ingestion of con
taminated foods

1. Prevent contami
nation
2. Serve foods hot
without delay
3. Adequate cooking
4. Refrigeration

Supportive

Botulism

Soluble toxins pro Ingestion of con


duced by growth
taminated foods
of
Clostridium
botulinum in anaerobic nonacid foods

1. Prevent contami
nation
2. Proper heat pre
servation
3. Heat to boiling
for 15 min before
eating

Specific
antitoxin

Disease

Synonym

Food
poisoning

Staph
food
poisoning

Treatments
Available

(Continued)

1126 Food Composition, Properties, and General Data

Infectious Diseases, Food-Borne


TABLE 2.1.5

(Continued)

{Continued)
Causative
Agent

Mode of
Transmission

Methods of
Prevention

Treatments
Available

Food
poisoning

Anyone of many
species or types of
Salmonella

Ingestion of live
organisms
in
contaminate d
foods

1. Prevent contamination
2. Cleaning raw
foods
3. Thorough cooking
4. Refrigeration
5. Detect and elimin
ate carriers

Antibiotic treatment
has irregular success

Typhoid fever,
Paratyphoid
fever

Enteric
fever

Salmonella
typhi.
Salmonella paratyphi A, Salmonella paratyphi B,
Salmonella paratyphi C

Ingestion of live
organisms
in
contaminate d
foods or water

1. Chlorination of

Antibiotic
treatment

Shigellosis

Bacillary
dysentery

Any one of many


species or types of
Shigella

Ingestion of live
organisms
in
contaminate d
foods or water

1.. Chlorination

of
water
2.. Proper cooking
and handling of
toods
3. General sanitation

Antibiotic treatment
plus fluid maintenance

Streptococcal
Pharangitis

Strep throat
Septic sore
throat

Streptococcus
pyogenes, many types

Ingestion of live
organisms
in
contaminate d
food or milk.
Also
contact
and respiratory

1. General sanitation
2. Pasteurization of
milk
3. Proper food cooking, handling, stor

Antibiotic
treatment

Ingestion of live
organisms
in
milk or food.
Also
contact
and respiratory

1. Immunization
2 . Pasteurization of
milk
3 . Proper food handling and refrigera
tion
4 . General sanitation

Antibiotic treatment
and antitoxin treatment

Ingestion of live
organisms
in
milk or meat
products. Also
contact

1. Pasteurization of
milk
2. Proper cooking of
milk and meat
products
3 . General sanitation

Antibiotic
treatment

1. General sanitation
2. Isolation of cases

Gamma
globulin

Disease

Synonym

Salmonellosis

Corynebacterium
diphtheriae

Diphtheria

water
2. Detection and
elimination of
carriers
3. Proper cooking of
toods
4. Immunization
5. General sanitation

age

Brucellosis

Undulant fever, Brucella abortus B.


milk fever,
melitensis or B.
malta fever
suis

Infectious
hepatitis

Epidemic jaundice
Catarrhal
jaundice

Virus

Ingestion of virus
in
contami nated
water,
milk and food.
Also direct con
tact

Amebiasis

Amebic
dysentery

Entamoeba
histolytica

Ingested cysts of
1. General sanitation
organism in con- 2. Water filtration
taminated water,
food

Antibiotic and
chemical therapy

{Continued)

Food Composition, Properties, and General Data 1127

Infectious Diseases, Food-Borne (Continued)


TABLE 2.1.5 {Continued)
Causative
Agent

Mode of
Transmission

Methods of
Prevention

Treatments
Available

Disease

Synonym

Trichinosis

Trichiniasis
Trichinellosis

Larva of Trichinella Ingested meat con 1. Adequate process


spiralis
taining viable
ing of pork
larva of organisms 2. Adequate cooking
of pork

Acute
diarrheal
disease

Summer
complaint
Travelers
diarrhea
Infant
diarrhea

Escherichia coli, Shi Ingestion of live


1. Chlorination of
gella sp., Salmo
organisms in
water
nella sp., Giardia
contaminated
2. General sanitation
lamblia, Staphy
water, food. Also
lococcus sp., Pseu direct contact
domonas aerugi
nosa, Proteus vulgaris, others

Antibiotic and sup


portive therapy.
Especially fluid
balance in chil
dren.

Epidemic
gastro
enteritis

The Virus

One of several viruses

Ingestion of virus 1. Treatment of


water
in
contami
2. General sanitation
nated water,
food. Also contact

Supportive
therapy

Polio
myelitis

Infantile
paralysis
Polio

One of three types


of poliovirus

Direct contact.
1. General sanitation
Contaminated water. 2. Immunization
Foods possible
but not proven

Supportive
therapy

Pasteurella
tularensis

Direct contact.
Bite of insects.
Ingestion of
organisms.

1. Properly cook
ing meat, espe
cially rabbit

Antibiotic
therapy

Mycobacterium
tuberculosis

Contact.
1. General sanitation
2. Pasteurization of
Respiratory.
milk and milk
Consumption of
products
organism in milk
from infected
3. Elimination of in
fected cattle

Tularemia

Tuberculosis

TB

Antibiotic and
supportive therapy

Source: Guthrie, R. K. (editor) (1972). In Food Sanitation. AVI Publishing Co., Westport, Connecticut.

Ingestion and Inhalation


TABLE 2.1.6
Daily rates of ingestion and inhalation of water and air
Water intake in food
Water intake in fluids
Water of oxidation
Total water consumption
Air inhaled during 8-hr working day
Air inhaled during 16 hr not at work
Total air inhaled

700
1,500
300
2,500

cm3
cm3
cm3
cm3

10 7 cm3
10 7 cm3
2 X 10 7 cm3

Source: Wang, Y. (editor) (1969). Handbook of Radioactive

Nuclides. CRC Press, Cleveland.

1128 Food Composition, Properties, and General Data

Insect Control
TABLE 2.1.7
Insecticides for insect control
5%
Sevin
Aphid s
Armyworms
Budworms
Cabbage worms
Col. potato beetle
Cucumber beetle
Earworms
Fleabeetle
Fruit, horn, pinworms
Leaf-hopper
Leaf-roller
Melon pickle worms
Mexican bean beetle
Pameras
Pea weevils
Red spiders
Stink bugs
Thrips
Leafminers

4% or 5%
Malathion

1.5%
Lindane

X
X

X
X

1%
Rotenone
X

X
X

X
X
X
X

X
X
X
X
X

X
X

X
X

X
X
X
X
X

X
X
X

X
X

Diazinon 2%
Diazinon 2%

Source: Vegetable Gardening Guide. (1975). Florida Coop. Ext. Serv. Circ. 104K, Gainesville,
Florida.

Insulating Value
TABLE 2.1.8
Insulating slabs or boards

Material

Density
Lb per
Cu Ft

Average Btu Passing per


Hr Through a Plate of
Material 1 Sq Ft in
Area, 1 In. Thick, per
F Difference in the
Two Faces

Cellular glass
Glass fiber
Polyurethane (exp.)
Rubber (exp.)
Polystyrene (extruded)
Expandable polystyrene

9
7
3
4.5
1.9
1.0

0.41
0.21
0.17
0.22
0.22
0.24

Source: Woolrich, W. R., and Hallowell, E. R. (editors) (1970).


Insulation for, and heat transfer through cold and freezer storage
walls and ceilings. In Cold and Freezer Storage Manual. AVI
Publishing Co., Westport, Connecticut.

Food Composition, Properties, and General Data 1129

Insulation
TABLE 2.1.9
Thermal conductivities and densities
Insulating Materials
Air cell '/2 in.
Asbestos fibers packed
Asphalt roofing
Balsa wood
Balsam-wool
Brick, soft
Brick, hard
Concrete, 1 :2:5 2
Concrete, cinder aggregate
Celotex
Cork board, various grades
Cork, granulated
Cotton
Cottonseed hulls
Dry-Zero
Eel brass mats
Ferro-Therm (steel)
Foamglas
Glass wool
Hair felt
Insulite
Kapok fibers
Magnesia, 85%
Masonite
Mineral wool (slag or rock wool)
Mineral wool board, asphaltic binder
Oak lumber, cross grain
Redwood bark, fiber
Rock cork
Rock wool
Sand, river dried
Sawdust, pine
Stone masonry
Styrofoam
Sugar cane fiberboard
Tar roofing
Vermiculite
White pine lumber, cross grain
Wood fiber board
Wool, pure

Density,
lb/cu. ft.
8.80
44
55
7-9
3.6
87
140
170
97

13.8
8-10
5
5
5
2.0
14
_

4
17

11.9
1
17

15.0

12
16
38
6

14.5
14
95
12
170
1.7
15

55.0

6.2
31
14
5

Thermal Conductivity1
for Thickness of 1 in.,
B.t.u./sq ft/hr. per F.
0.458
1.6

0.70
0.31-0.38
0.250
5.0
9.2
6.3
4.9

0.300
0.28-0.32
0.32
0.42
0.31
0.250
0.34
0.226
0.450
0.29
0.25
0.296
0.24
0.50
0.330
0.26
0.33
1.0

0.28
0.326
0.28
2.3

0.40
12.0
0.250
0.33
0.707
0.32
0.78
0.33
0.26

1
British thermal units per hr, passing through 1 sq ft of a plate of material 1 in. thick, prr K difference in temperature
between the two faces
1
Mix 1 pan Portland cement. 2 parts sand. 5 parts limestone.

Source: Woolrich, W. R. (1968). Design of above ground refrigerated storages. In The


Freezing Preservation of Foods, Vol. 1, 4th Edition. D. K. Tressler, W. B. Van Arsdel,
M. J. Copley, and W. R. Woolrich (editors). AVI Publishing Co., Westport, Connecticut.

1130 Food Composition, Properties, and General Data

Insulation, Conductivity Values


TABLE 2.1.10
Comparison of heat conductivity values

Btu
Expanded ebonite
Regranulated cork
Cork slab
Slag wool
Granulated cork
Charcoal
Polystyrene
Alfol
Glass wool
Expanded slate concrete
Bricks (Flettons)
Concrete;
Gravel (4), sand (2), cement (1)

0.20
0.238
0.25
0.25-0.28
0.328-0.345
0.369
0.23
0.22-0.36
0.26-0.40
1.9
6.3
7.0

Based upon the above, the equivalent thickness in inches to give a similar
insulating effect would be:
Expanded ebonite 1 in.
Cork slab 1.25 in.
Expanded polystyrene 1.15 in.
Bricks 31.5 in. and concrete 35 in.
Source: Geary, D., and Gerrard, F. (1968). Meat and refrigeration. Meat Trades
J., London, England.

Insulation, Thickness
300

B.Th.U. PER 24 HOURS


PER SQ.FT. EXPOSED SURFACE(EXTERNAL)

250

200

150

100
'

50
0

20

25

+
-

30

35

40 45

50

55

60

TEMP. DIFF.F-INSIDE AND OUTSIDE COLD ROOM


FIGURE 2.1.1
Effect of insulation thickness on cold room temperature
Source: Geary, D., and Gerrard, F. (1968). Meat and refrigeration. Meat Trades J., London, England.

Food Composition, Properties, and General Data 1131

Intestinal Microorganisms in Triple-Sugar Agar


TABLE 2.1.12
Reactions and suggested microorganisms indicated
Reaction on
Slant1
Butt 2

Indicated Procedure
for Organisms
Isolated from Faeces

Alk

Acid

H2S
Production

Alk

Acid

A+

Alk

Acid
and gas

AG+

Alk

Acid
and gas

AG-

Paracolon, Proteus, occa


sionally Salmonella

Acid

A/A-

Acid
and gas

+ or-

Sp3

Streptococci, staphylo
cocci, occasionally S.
typhosa, other Gramnegative rods
Proteus

Acid
and gas

"Coli-aerogenes"

Alk

Alk

Purplish

Alk

Alcaligenes, Mimae,
Pseudomonas
Pseudomonas species

Acid

Alk

(spread

Abbreviated
Recording

Microorganisms
Suggested

Shigella, S. typhosa, Pro


teus, paracolon,
alkalescens-dispar
group
S. typhosa, Proteus,
paracolon, anaerogenic
Salmonella
Salmonella, Proteus,
paracolon (including
Arizona)

Screen and identify as


indicated
Screen and identify as
indicated
Screen and identify as
indicated (ordi
narily many
pathogens)
Screen and identify as
indicated (ordi
narily very few
pathogens)
Screen and identify as
indicated if a Gramnegative rod;
discard others
Discard

ing

growth)
Acid

1
Alk slant indicates lactose and sucrose not fermented; acid slant indicates lactose and
2
Alk butt indicates dextrose not fermented; acid butt indicates dextrose fermented.
3

Examine serologically
for entero-pathogenic E. coli when
indicated; other
wise discard
Discard
Discard
or sucrose fermented.

Sp indicates spreader.

Source: Albertson, V. E. et al. Meat hygiene. FAO Agricultural Studies 34, United Nations, Rome.

co
to

TABLE 2.1.11
Character of growth of enteric organisms on selective plating media
Group of
Microorganisms
Shigella

Salmonella typhosa

Shigella Salmonella (SS)


Agar
Colorless, some slightly pink;
translucent, varying to trans
parent or to mode-rate
opacity; round; raised; 1 - to
5-mm diameter, some larger.
S. sonnei may be large, flat,
and irregular.
Similar to Shigella.

o
o

Plain Desoxycholate,
MacConkey's, or Eosin
Methylene-blue Agar (EMB)

Bismuth Sulfite Wilson-Blair


(WB) Agar

Colorless; transparent, 2- to 7-mm


diameter; generally round. S.
sonnei may be large, flat, and
irregular.

Large, inhibited, occasionally develop


as small colorless or greenish colo
nies with depressed centers.

No significant growth.

Similar to Shigella.

Isolated surface colonies; black, with


surrounding brownish-black zone;
a characteristic metallic sheen by
reflected light. With congested
growth; small, light green, often
with darker center. Sub-surface
colonies; jet black, well-defined;
no sheen. Size 1-4 mm.
Variable; many types markedly in
hibited, a few simulate S. typhosa,
others develop as flat greenish to
brownish colonies.

Largely inhibited.

Salmonella group
(other than S.
typhosa)

Similar to Shigella; occasion


ally some darkening of center
of colonies.

Similar to Shigella.

Alkalescens-d ispar
group

Similar to Shigella; tend to


be more opaque.

Similar to Shigella.

Light to dark green, smooth,


glistening.

"Coliform-aerogenes
groups"

Largely inhibited; pink to red;


opaque; may be mucoid; size
variable.

On desoxycholate and
MacConkey's: red; opaque; on
EMB: characteristic sheen by re
flected light; 2- to 7-mm
diameter; may be mucoid with
dark centers.
Often a spreading growth on EMB
or MacConkey's; usually dis
crete colonies on plain desoxy
cholate; may simulate Shigella
or Salmonella.
Variable; may be similar to
Shigella or may approach
coliforms.
Variable; may simulate Proteus.

Quite marked inhibition; some de


velop as dark, brown, or greenish
colonies.

Proteus group

Growth in discrete colonies;


colorless, some with black
centers, transparent to waterclear; irregular edge.

Paracolon groups

Variable; may be similar to


Shigella or may approach
coli-aerogenes group.
Variable; usually colorless,
often greyish-brown.

Pseudomonas group

Brilliant-green (BG) Agar

ft

Isolated surface colonies,


pink to fuchsia surrounded
by red medium, occasion
ally brownish with little
change in medium.
Largely inhibited; rarely
may simulate Salmonella
group.
Largely inhibited; may be
yellowish-green.

I
A

2.

Marked inhibition; some green with


darker centers.

Largely inhibited; may be


small reddish colony.

Similar to coliform group.

Similar to coliform.

Variable.

Pink to purplish; irregular


edges; may closely simu
late Salmonella group.

Source: Albertson, V. E. et al. Meat hygiene. FAO Agricultural Studies 34, United Nations, Rome.

Food Composition, Properties, and General Data 1133

Iodine and Saponification Values


TABLE 2.1.13
Iodine values and saponification values of natural fats and oils
Fat

Babassu kernel oil


Borneo tallow
Cacao butter
Cashew nut oil
Castor oil
Chinese vegetable
tallow
Coconut oil
Cohune nut oil
Corn oil
Cottonseed oil
Hempseed oil
Illipe butter
Jaboty tallow
Kapok oil
Linseed oil
Mustard seed
oilblack
Mustard seed
oilwhite
Oiticica oil
Olive oil
Palm oil
Peanut oil
Perilla oil
Rapeseed oil
(Calza)
Ravison oil

Saponification
Value

Iodine
Value

247-251
189-200
190-200
187-195
176-187

14-18
29-38
35-40
79-85
81-91

200-209
250-264
252-260
187-193
189-198
190-193
188-204
228-236
189-197
188-196

20-29
7.5-10.5
9-14
103-128
99-113
150-166
53-70

176-184

106-113

170-178
186-193
188-196
195-205
188-195
188-197

94-106
140-160
80-88
44-54
84-100
193-208

170-180
173-181

97-108
109-122

5-9

86-110
170-204

Fat

Saponification
Value

Iodine
Value

Rice bran oil


Safflower oil
Sesame oil
Sheanut butter oil
Soybean oil
Stillingia oil
Sunflower oil
Teaseed oil
Tung oil
Walnut oil
Butterfat
Bone grease
Chicken fat
Horse fat
Lard
Neatsfoot oil
Tallow (beef)
Tallow (mutton)
Ghee
Cod-liver oil
Herring oil
Menhaden oil
Salmon oil
Sardine oil
Shark oil
Shark-liver oil
Whale oil
Sperm oil (wax)

183-194
188-194
188-195
178-190
189-195
203-212
188-194
188-196
189-195
189-198
210-233
186-198
194-204
195-199
190-202
190-199
190-199
192-197
225-235
180-190
179-194
189-193
183-186
189-193
158-164
160-196
185-194
120-129

92-109
140-150
103-116
56-67
120-141
169-187
125-136
80-90
160-175
140-152
26-42
48-56
64-76
72-86
52-77
69-76
40-48
35-46
28-32
140-170
124-128
148-160
141-166
170-193
115-139
112-136
110-135
76-88

Source: Mahlenbacher, C. W. The Analysis of Fats and Oils. Garrard Press, Champaign, Illinois.

Iron
TABLE 2.1.14
Iron content of foods
mg/100 g
Spinach
Lima beans
Peas
Brussels sprouts
Artichokes
Broccoli
Cauliflower
Strawberries
Asparagus

3.1
2.8
1.9
1.5
1.3
1.1
1.1
1.0
1.0

mg/100 g
Snap beans
Corn
Bananas
Potatoes
Watermelon
Tomatoes
Lettuce
Apples
Oranges

0.8
0.7
0.7
0.6
0.6
0.5
0.5
0.3
0.2

Source: White, P. L., and Selvey, N. (editors) (1974). Nutritional Qualities


of Fresh Fruits and Vegetables. Futura Publishing Co., Mt. Kisco, New
York.

1134

Food Composition, Properties, and General Data

Intestine, Cross Section

FIGURE 2.1.2
Diagrammatic cross section of small intestine (after sobotta). (A) serous coat, (B) longitudinal muscle layer, (C)
circular muscle layer, (D) submucous layer, (E) mucous membrane, (F) mesentery attachment
Source: Moulton, C. R., and Lewis, W. L. Meat Through the Microscope, Revised Edition. Institute of Meat
Packing, The University of Chicago, Chicago.

Food Composition, Properties, and General Data 1135

Iron, Daily

Recommendations
MILLIGRAMS

CHILDREN

10
1 to 4

A to

MALES

10

19 to 51 + -

ag e

FEMALES

18
11 to 19

10

-51 +-

18
-11 to 5 1 - >
Pregnant
Lactating

GOOD SOURCESt
MILLIGRAMS
Liver

3'/ 2 oz

Heart

3'/ 2 oz.

Beef

3'/ 2 oz.

Pork

3'/ 2 oz.

Veal

3'/, oz.

Lamb

3'/ 2 oz.

Luncheon

-H8

-3.7
+3.5
->3.3
2.0

Meat

2.0

2 oz.

Oysters 6-9 med.

-6.6

3</2 oz.

-H.5

Egg

1 med.

+ 1.1

Fish

3'/, oz.

Chicken

Canned Fish

H.I
1.0

->3.6

Dried Beans
and Peas % cup
Dried

Fruit
Vi cup

2.5

Dark Green Leafy


Vegetables '/ 2 cup
Potato

med.>0.t

Molasses 1 tblsp.

1.1

Nuts

1:1

% cup '

Cereal

V, cup - M > . 6

Bread

1 slice 0 . 6

tAverage nutrient content as f o o d is served.

( N o t e : 3'/ 2 oz equals a p p r o x i m a t e l y 1 0 0 g.)

FIGURE 2.1.3
Source: Lessons on Meat. (1974). National Live Stock and Meat Board, Chicago.

Ladle Size
TABLE 2.L.1
Ladle sizes
Ladles
(Oz)

Approximate Measure
(Cup)

2
4
6
8

%
%
%
1

Source: Van Egmond, D. (editor) (1974). Cost management. In School Food Service.
AVI Publishing Co., Westport, Connecticut.

Lamb Braising
TABLE 2.L.2
Brown meat on all sides in hot fat in heavy utensil. Season with salt and
pepper. Add small amount of liquid, if necessary. Cover tightly. Cook at
simmering temperature until tender.
Time (hr)
Cut
Neck slices
1
% in.
Shanks
lx/2 to 2
Cubes
iy 2 to 2
Breast
Stuffed
V-k. to 2
Rolled
1% to 2
Riblets
1% to 2
Source: How to Identify and Prepare Cuts of Lamb. (1971). American Lamb
Council.

Lamb Broiling
TABLE 2.L.3
Lamb should be broiled 3 to 4 in. from the source of heat. Broil until
top of meat is nicely browned. Season with salt and pepper. Turn and
brown on the other side. Use the following as a guide to total cooking
time.
Cut
Total Time in
Minutes
Loin Chops, Rib Chops,
Shoulder Chops
lin.
12
18
1V2 in.
2 in.
22
Lamb Patties
1 in. X 3 in.
18
Source: How to Identify and Prepare Cuts of Lamb. (1971). American Lamb
1136

Food Composition, Properties, and General Data 1137

Lamb Chart

Sirloin Half of Leg

Shank Half of Leg

Leg, Sirloin on

LAMB FOR STEW GRINDING OR


CUBING MAY COME FROM NT
WHOLESALE CUT

CHUCK

FIGURE 2.L.1
Source: USDA (1969). How to buy meat for your freezer. USDA Home and Garden Bull. 166.

1138 Food Composition, Properties, and General Data

Lamb Crown Roast Carving

Remove any garnish in the center of the roast


that might interfere with carving. Steady roast
by placing fork firmly between the ribs. Start
carving at one of the two ends where ribs are
tied together.

Cut down between the ribs, allowing one or


more ribs for each serving. Using the fork to
steady it, lift the slice on the knife blade to
the platter. Dressing can be cut and served
with the slices.

FIGURE 2.L.2
Source: Carving Meat. National Live Stock and Meat Board, Chicago.

TABLE 2.L.4
Characteristics and cooking methods for lamb cuts
WHOLESALE
CUTS
Leg

Loin

CHARACTERISTICS

RETAIL CUTS

COOKING METHODS

Frcnched Leg

Shank bone is "frenched", that is, meat is removed to expose one inch
or more of lower end of shank bone.

American Leg

Shank meat is removed at stifle joint. Shank meat is tucked into pocket
under fell and pinned into place

Roast

Half of Leg

Either the shank half or the loin half.

Roast

Leg Chops (Steaks)

May contain cross section of back bone and aitch bone. Center cut steaks
look like miniature beef round steaks.

Broil; panbroil;

panfry

Sirloin Chops

Correspond to beef sirloin steaks. Pinbone chops have considerable bone.

Broil; panbroil;

panfry

Boneless Sirloin Roast

Small boneless roll weighing from 2 to 3'/j pounds.

Roast

Roast

o
o

Roast

Rolled Loin Roast

Boned and rolled loin.

Roast

Loin Chops

Contain T-shaped bones; correspond to porterhouse, T-bone, and club


beef steaks.

Broil; panbroil;

panfry

Cut across the unsplit loin. Back bone removed and boneless chop skew
ered into shape.

Broil; panbroil;

panfry

English Chops

a
I

Corresponds to beef short loin. It can be the unsplit loin but is usually one
side of the split loin.

Loin Roast

8"

o
en

Si

1
en

Rack

Rib (Rack) Roast

Contains rib bones and rib eye muscle.

Roast

Crown Roast

Ribs are "frenched," that is, meat is removed from rib ends, then two or
more rib sections are shaped and tied into a "crown".

Roast

Rib Chops

Contain rib bone and rib eye muscle.

Broil; panbroil;

panfry

Frenched Chops

Same as rib chops except meat is removed from ends of ribs.

Broil; panbroil;

panfry

(Continued)

a
89
OS

TABLE 2.L.4 (Continued)


WHOLESALE
CUTS
Shoulder

RETAIL CUTS

CHARACTERISTICS

Square Cut Shoulder

Thickest part of forequarter, with shank, breast, rib (rack), and neck re
moved.

Roast

Cushion Shoulder

Boned and left flat. Sewed on two sides. One side may be left open for
stuffing, then skewered or sewed.

Roast

Boneless roll made from square cut shoulder.

Roast

Rolled Shoulder

Boneless Shoulder Chops Cut from boneless rolled shoulder.

Breast

COOKING METHODS

Mock Duck

Made from outside of shoulder. Shaped like a duck.

Arm Chops

Contain small round bone and usually the cross sections of 4 or 5 rib hones.

Blade Chops

Contain portions of rib, back and blade bones.

Saratoga Chops

Boneless chops made fron. the inside shoulder muscle.

Neck Slices

Round slice with neck vertebrae in center.

Breast

Corresponds to veal breast and to short plate and brisket of beef. Narrow
strip of meat containing breast bone and ends of 12 ribs.

Broil; panbroil;
braise
Roast

pan fry;

Broil; panbroil; pan fry;


braise
Broil; panbroil; pan fry;
braise
Broil; panbroil; pan fry;
braise
Braise; cook in liquid

ro

Roast; braise;
liquid

cook in

Same as above but with pocket between ribs and lean.

Roast; braise

Rolled Breast

Small boneless roll. Alternating layers of lean and fat.

Roast; braise

Riblets

Breast bone removed and breast cut between ribs. Each small piece con
tains part of a rib bone.

Braise; cook in liquid


Braise; cook in liquid

Shank

Shank

Contains shank and elbow bones.

Ground
Lamb

Loaf

Usually made from flank, breast, shank, and neck. May be straight
ground lamb or combined with varying amounts of beef, pork or veal.

Roast

(bake)

Patties

Ground lamb formed into patties. May be encircled with sliced bacon.

Broil;

panbroil;

EL

Breast with Pocket

Source: Meat Manual, 6th Edition. National Live Stock and Meat Board, Chicago.

P
s
s o
o
9 n

panfry

2
TABLE 2.L.5
Lamb cuts and how to use them
OUT

LEG

DESCRIPTION

|
I

Solid meat, fine


quality

1
1

RACK

SHOULDER

BREAST
(Including flank)

|
i

Roasts, steaks

Tender, high quality, small


amount of bone

I
i

Chops, English chops,


roast

M l l l l l l l l l l l l l l l l l l

|
i

|
|

BETAIL CUTS

1
1

iiiiiiiiiiiiiiiiini

LOIN

Tender, high quality;


contains rib bones

|
|

s
I
|
I

Tender, well-flavored; often


boned and rolled or made
into cushion style roast

s
|

|
|
|

Meat tender, but not so


fine in grain as other
sections

|
|
|

|
|

I
Chops, roasts, crown
roast

|
|

LAMB SPECIALTIES
Brains
Cream, braise, scramble
with eggs
Heart
Braise, cook in water
Kidney
Fry. broil, cook in
water
Liver
Fry, broil, braise
Tongue
Cook in water

Roasts, chops, stews,


loaf

=
|

Stews; boned and rolled for


roast; pocket for stuffing

Source: Meat Buying Manual. National Live Stock and Meat Board, Chicago.

a
o

o
en

(6

1142 Food Composition, Properties, and General Data

Lamb Leg Carving


Place the roast on the platter with the shank
to the carver's right and the tip section on the
near side. From this, remove two or three
slices lengthwise to form a base.

Turn the roast up on the base and, starting


at the shank end, make slices perpendicular to
the leg bone as shown in the illustration.

After reaching the aitch bone, loosen the slices


by cutting under them, following the top of
the leg bone. Remove slices to platter and
then serve.

FIGURE 2.L.3
Source: Carving Meat. National Live Stock and Meat Board, Chicago.

Lamb, Percentages of Daily Recommended Allowances


TABLE 2.L.6
Percentages of daily recommended allowances 1 (based on 3 | oz cooked lean lamb)
Age

Protein

Calories

Iron

Phosphorus

Magnesium

Thiamin

Riboflavin

Niacin

Vit. B-6

Vit. B-12

1-3
4-6
7-10

116
87
74

20
14
11

13
20
20

26
26
26

15
11
9

31
24
18

40
29
27

84
63
48

53
36
27

280
187
140

Males

11-14
15-18
19-22
23-50
51 +

60
49
49
47
47

9
9
9
10
11

11
11
20
20
20

18
18
26
26
26

6
6
6
6
6

16
15
15
16
18

21
18
18
20
21

42
38
38
42
48

20
16
16
16
16

93
93
93
93
93

Females

11-14
15-18
19-22
23-50
51 +

60
55
58
58
58

11
12
12
13
14

11
11
11
11
20

18
18
26
26
26

8
8
8
8
8

18
20
20
22
22

25
23
23
27
29

48
54
54
58
63

20
16
16
16
16

93
93
93
93
93

Children

Figures based on 1974 National Research Council Recommended Dietary AUowances.

Source: Facts About Lamb. (1974). National Live Stock and Meat Board, Chicago.

Food Composition, Properties, and General Data 1143

Lamb Quality Guide


LOOK FOR
THE GRADE
Each USDA lamb grade
is a measure of a distinct
level of quality. Five
grades span the range of
quality ^ Prime, Choice,
Good,,, Utility, aftdeuttr
The4wo lowef^rades are
seldom, if ever, sold as
retail cuts.
USDA Prime is the
highest quality grade, but
the grade most widely sold
at retail is USDA Choice.
Choice lamb is produced
in the greatest volume and
retailers have found that
this quality pleases most
of their customers.

USDA
PRIME
*^_^s*

USDA
CHOICE
USDA
GOOD
'

'--N^-\_-

USD A
UTILITY

FIGURE 2.L.4
Source: USDA (1971). How to buy lamb. USDA Home and GardenBull. 195.

Lamb Roasting I
TABLE 2.L.7
To roast lamb, place fat side up on a rack in an open roasting pan. Add
no water. Do not cover. Baste only if a glaze or flavor-adding sauce is
used. Lamb is best when it roasts at an oven temperature of 325 F. The
meat is well done when it reaches an internal temperature of 175-180F.
Tip: Try lamb a little rareslightly pink and extra juicy in the middle.
Cut
Leg
Bone-in
Boneless, rolled or netted
Shoulder
Bone-in
Boneless, rolled or netted
Cushion roast
Breast
Stuffed
Rolled
Lamb loaf
Crown roast
Rack

Min per Lb
30 to 35
35 to 40
30 to 35
40 to 45
30 to 35
30 to
30 to
30 to
40 to
40 to

35
35
35
45
45

Source: How to Identify and Prepare Cuts of Lamb. (1971). American Lamb
Council.

1144 Food Composition, Properties, and General Data

Lamb Roasting II
TABLE 2.L.8
Time-table for roasting lamb
Approx.
Wt.of
Single
Roasts

Cut

No. of
Roasts
in Oven

pounds

Approx.
Total
Wt.of
Roasts
in Oven

Oven
Tempera
ture

Interior
Tempera
ture of
Roast
When
Removed
from
Oven

300 F.

180 F.

Minutes
per Pound
Based on
One
Roast

Minutes
per
Pound
Based
on Total
Wt.of
Roasts
in Oven

Approximate
Total Time

pounds

Leg

16

15

4 hours

Leg

6i/ 2 to 71/2

300 F.

180 F. 30 to 35

3 to 4 hours

Cushion shoulder
(with stuffing)

41/ 2 to 5l/ 2

300 F.

180 F.

30 to 35

2 to 3 hours

3 to 4

300 F.

180 F.

40 to 45

2I/2 to 3 hours

Rolled shoulder
Rolled shoulder

29

300 F.

180 F.

10

5 hours

Square cut
shoulder

40

300 F.

180 F.

4 to 5 hours

Source: Cooking Meat in Quantity. National Live Stock and Meat Board, Chicago.

Lamb Simmering
TABLE 2.L.9

Brown meat on all sides in hot fat. Season with salt and pepper. Cover
with water, then cover kettle tightly. Cook slowly. Allow meat to simmer,
not boil, until tender. Add vegetables just long enough before serving to
be cooked.
Cut

Time (hr)

Cubes
1 to 1% in.
Larger cuts
Riblets, neck, shanks

1V2 to 2
IV2 to 2

Source: How to Identify and Prepare Cuts of Lamb. (1971). American Lamb
Council.

s
LOWER HIND
SHANK BONES

AITCH BONE.
PELVIC BONE-V

BREAK JOINT

HIP BONE V-

HIND SHANK BONE

STIFLE JOINT

O
"KNEECAP
"LEG BONE

LOIN

o
en

.-RIB CARTILAGES
BLADEBONE-.
CARTILAGE

...-BREASTBONE

BLADEBONE

ELBOW BONE

RIDGE ol
BLADEBONE

5"

NECK B O N E - " - ^

-BREAK JOINT

ATLAS - 3

-FORE SHANK BONES

A R M BONE

FIGURE 2.L.5
Wholesale cuts of lamb (left); structure, location, and names of carcass bones (right)
Source: Cooking Meat In Quantity. National Live Stock and Meat Board, Chicago.

" LOWER
' FORE SHANK BONES

o
a

I
5

en

1146 Food Composition, Properties, and General Data

Lamb Yield
TABLE 2.L.10
Yield of cuts from yield grade 3 lamb carcasses
Percent
of Carcass

Retail Cuts

Loin Chops
Rib Chops
Legs
(Short Cut) . . . .
Shoulder Roast . . .
Foreshanks
Breast
Flank
Stew Meat
Kidney
Total Usable
Retail Cuts
Waste
(fat, bone,
shrinkage)
TOTAL

Pounds

16.5
8.2

8.25
4.10

20.5
22.3
3.1
7.9
2.9
1.9
^

10.25
11.15
1.55
3.95
1.45
.95
5

83.8

41.90

16.2
T0Ql)

8.10
"5O00

Source: USDA (1969). How to buy meat for your freezer. USDA
Home and Garden Bull. 166.

Lamb Yield Guide

FIGURE 2.L.6
Source: USDA (1971). How to buy Iamb. USDA Home and Garden Bull. 195.

Food Composition, Properties, and General Data 1147

Larder Beetle (Enlarged)

FIGURE 2.L.7
Source: USDA (1974). Protecting home cured meat from insects. Home and Garden Bull. 109.

Lard, Triglyceride Mole Percent Composition


TABLE 2.L.11
Percentage of moles of triglycerides in lard
StMO

0 Double Bonds
PMP

PMSt
StMSt
PPP

PPSt
StPSt
PStP
PStSt

ststst

Remaining ones

0.1
0.4
0.4
0.5
2.0
2.0
0.1
0.4
0.4
0.3

1 Double Bond
POP

post
stost

PMO

0.6
1.9
1.5
0.4

MPO
PPO

StPO
PStO

ststo

Remaining ones
2 Double Bonds

0.7
0.8
7.9

StLO

0.9
1.6
0.6

OML
OPL

5.2
6.1
1.6

OPO

18.4

osto

1.2
1.8
2.1
1.5

PPL

StPL
Remaining ones

OOO
PLO

12.8

stoo
OMO

POO

3 Double Bonds

OStL
Remaining ones

11.7
0.2
0.6
0.6
7.2
1.2
0.3

4 or More Double Bonds


OLL
OLO

LPL
LStL
OPLe
Remaining ones

1.4
1.5
0.5
0.1
0.3
0.2

Source: Boekenoogen, H. A. (editor) (1968). Oil, Fats and Fat Products, Vol. 2. John Wiley & Sons, New York.

1148 Food Composition, Properties, and General Data

Lemon Juice, Composition


TABLE 2.L.12
Composition of lemon juice

Constituent
Protein (total N X 6.25)
Amino nitrogen
Fat (ether extract)
Soluble solids, total (Brix)
Acid, total, as anhyd. citric
Malic acid
Sugar, total, as invert
Reducing sugar
Sucrose
Minerals, total ash
Calcium
Phosphorus
Iron
Magnesium
Potassium
Sodium
Sulfur
Chlorine
Vitamin A (as carotene)
Thiamine (Bi)
Riboflavin (B-)
Niacin
Inositol
Folic acid
Flavanones
Ascorbic acid (vitamin C)
PH
1
2

Source
of
Juice1
C,X

c
C, X
c
c
c
c,x
c
cC, X
C, X
C, X

c,x
C, X
cC, X
C, X
C, X
C, X

c,x

C, X
C, X

c
c
c
c
c

Number
of
Samples
26
31
2746
3123
15
368
95
47
50
26
27
20
19
24
19
20
4
34s

303
26
17
17
2
357
93

Content per 100 Grams


Range
0.26-0.77
gm
gm
0.019-0.046
gm
None0.6
grn
7.1-11.9
gm
4.20-8.33
gm
0.15-0.41
gm
0.77-4.08
gm
0.78-2.63
0.03-0.63
gm
0.15-0.35
gm
5.6-27.9
mg
mg
5.3-16.6
mg
0.14-0.69
mg
5.8-11.3
mg
99-128
mg
1.0-5.0
mg
2.0-8.0
mg
2.3-4.0
None or trace
mg
0.004-0.125
mg
0.005-0.073
mg
0.056-0 196
mg
56-76
0.00082-0.00094 mi?
m
g
46-54
mg
31-61
2.11-2.48

Average
0.42
0.035
0.2
9.3

5.97
0.26
2.16
1.67
0.18
0.25
9.88
9.35
0.23
6. 7
103
1.3

3.36

gm
gm
gm
gm
gm
gm
gm
gm
gm
gm
mg
mg
mg
mg
mg
mg
mg
mg

None
0.043 m g
0.0183 mg
0.089 m g
mg
66.5
0.000911 mg

50
45

2.30 1

mg
mg

C denotes juice from California-Arizona fruit; X, juice from fruit of other or unknown source:
Includes 8 samples of edible portion (excluding peel and seeds).
* Includes 6 samples of edible portion.
Representative value.
Note- Original references used, weighted with data from the Wisconsin Alumni Research Foundation,
W.A.R.F.
4

Source: Swisher, H. E., and Swisher, L. H. (1971). Lemon and lime juices. In Fruit and
Vegetable Juice Processing Technology, 2nd Edition. Donald K. Tressler and Maynard A.
Joslyn (editors). AVI Publishing Co., Westport, Connecticut.

Food Composition, Properties, and General Data 1149

Lemon Oil, Composition


TABLE 2.L.13
The chemical composition of cold-pressed lemon oil
TERPENES:
a-terpinene
a-pinene
0-pinene
0-myrcene
d-limonene
7-terpinene
p-cymene
a-terpinolene
sabinene
camphene
/3-phellandrene
a-phellandrene
tetradecane

KETONES:
methyl heptenone
d-carvone

ACIDS:
acetic acid
caprylic acid
capric acid

ESTERS:
citronellyl acetate
neryl acetate
geranyl acetate
n-propyl benzoate
octyl acetate
decyl acetate
nonyl acetate
geranyl butyrate

ALCOHOLS:
octanol
nonanol
linalool
terpinene-1-ol
terpinene-4-ol
a-terpineol
citronellol
nerol
geraniol
decanol
l,8-methadiene-9-ol

pentadecane

COUMARINS:
5-geranoxy psoralen
7 -methoxy-5 -geranoxy
coumarin
5 -ally loxy psoralen
7 -methoxy-5 -ally loxy
psoralen
8-geranoxy psoralen
5,7-dimethoxy coumarin
(limettin)
5-methoxy-8-psoralen
(byakangelicin)
Bergamotene

C15H24

a-bergamotene
caryophyllene
?

ALDEHYDES:
hexanal
heptanal
octanal
nonanal
decanal
undecanal
fneral
citral ^geranial
citronellal
dodecanal

C15H24

a, 0-humulene
/3-bisabolene
C15H24
C15H24

a-thujene
A-3-carene
p-isopropenyltoluene

Source: Kesterson, J. W., Hendrickson, R., and Braddock, R. J. (1971). Florida citrus oils. Florida
Agric. Exp. Sta. Tech. Bull. 749.

Lemon Oil, Properties


TABLE 2.L.14
Physical and chemical properties used as a criterion of purity for cold-pressed lemon oil
U.S.P. xvii
Property

Min.

Specific gravity 25C/25C


20
Refractive index V X
Difference
25
Optical rotation a X

Aldehyde content

0.855
0.849
1.4755
1.4739
Not less than 0.0010 and
not more than 0.0027
lower than original oil.

+57

Difference

f^an

Evaporation residue
%
U. V. spectrum 315 m/t
25
lloe
o g LE - 8
100 cc
Calif
CD

u
u
Italian
Peak

Italian
Max.

+65.6

Not more than 6 less


than original oil.
2.2
3.8
3.0
5.5

California

Min.

Max.

Min.

Max.

0.849
1.4742

0.855
1.4755

0.849
1.4742

0.855
1.4755

"

"

+57

+65.36

+57

+65.36

3.7

5.0

2.3

2.8

1.5

2.2

1.5

1.8

0.20
0.49

0.49
1.00

0.96
1.70

0.23
0.53

0.74
1.50

Source: Kesterson, J. W., Hendrickson, R., and Braddock, R. J. (1971). Florida citrus oils. Florida Agric Exp Sta
Tech. Bull. 749.

1150 Food Composition, Properties, and General Data

Lettuce Types
TABLE 2.L.15
Area of
Type

Subtype
New York

culture

Cultivars

Obsolete.
Do .

"S 101
y
Calmar
Great Lakes (>~>9

Crisphead -

Great Lakes , Empire

Butterhead

Cos or romaine

Looseleaf

Other

Desert
_ _ do

Winter
do

Coast

Spring

1 Interior
I Desert

f Coast
\ Desert

Merit

Use

1 New York
^ New York I>ir

f ir,
Imperial

Harvest
season

f Summer
i Winter
f Spring
*{ Fall

Desert

Fall

Great Lakes IIS

Coast

/ Summer
i Fall

Minetto
Fulton

East
do

Vanguard
Climax
H Golden State C, D
Valverde

/Bibb

\ Big Boston
1 l'arris Island
< Dark Green
I Valmaine

"^

j |
v

Gr
Grand Rapids ^
rize Head
J
Pri

Latin

( Fordhook
"\ Gallega

Stem

Celtuce

Desert
do
do

Lower Rio
Grande

Nearly obsolete.
Do.
Obsolete.

Distance transportation.

Summer
do

Winter
do
_do
do

Local market.
Local market and some dis-

tance transportation.

Local market.

Not grown in United States.


Local market.

Source: (1974). Lettuce production in the United States. Agriculture Handbook 221.

Food Composition, Properties, and General Data 1151

Lime Juice, Composition


TABLE 2.L.16
Composition of lime juice

Constituent

Number
of
Samples

Protein (total N X 6.25)

11

Fat

Soluble solids, total (Brix)


Acid, total, as anhyd. citric
Sugar, total, as invert
Non-reducing sugar
Ash, total
Calcium
Phosphorus
Iron
Carotene
Thiamine (Bi)
Riboflavin (Bj)
Niacin
Ascorbic acid (vitamin C)

93
129
13
7
5
2
2
2
2
2
2
5
13
20

PH

Food energy (calories)

Content per 100 Grams


Range

Average

0.3-0.7
gm
0.0-0.11 gm
8.3-14.1
gm
4.94-8.32 gm
0.0-1.74 gm
0.02-0.26 gm
0.25-0.4 gm
4.5-10.4 mg
9.3-11.2 mg
0 19-0.92 mg
0.003-0.005 mg
0.011-0.028 mg
0.011-0.018mg
0.090-0.275 mg
23.6-32.7 mg
1.7-3.2
24-33

0.4 gm
Trace
10.0 gm
5.97 gm
0.72 gm
0.14 gm
0.35 gm
7
mg
10 mg
0.6 mg
0.004 mg
0.020 mg
0.015mg
0.19 mg
29 mg

Source: Swisher, H. E., and Swisher, L. H. (1971). Lemon and lime juices. In Fruit and
Vegetable Juice Processing Technology, 2nd Edition. Donald K. Tressler and Maynard A.
Joslyn (editors). AVI Publishing Co., Westport, Connecticut.

Lime Oil, Composition


TABLE 2.L.17
Chemical composition of cold-pressed "persian" lime oil
TERPENES:

ALCOHOLS:

PHENOLS:

a-pinene
/3-pinene
/3-myrcene
d-limonene
7-terpinene
p-cymene
camphene
terpinolene
tetradecane
A-elemene
CH-,
pentadecane
Ci 5 H; t
o-bergamotene
caryophyllene
a-elemene

octanol
nonanol
a-terpineol
linalool
/3-terpineol
borneol
geraniol
bergaptol
decanol

1,4-cineole
1,8-cineole

OXIDE:

ESTERS:

(2) monoterpeneoxides C,0H,7O

Methyl anthranilate

ALDEHYDES:

ACIDS:

nonanal
decanal
dodecanal

acetic
octylic
decylic

a,/3-humulene
C15H24

/3-bisabolene
C15H24

citral

/nera'
Vgeranial

COUMARINS:
5,7-dimethoxy coumarin (limettin)
5,8-dimethoxyfurano-2\3',6,7-coumarin (isopimpinellin)
7-methoxy-5-geranoxy coumarin
5-hydroxy-7-methoxy coumarin
4,6dimethoxy-2-geranoxycinnamic acid
f
(Bergaptol)

Source: Kesterson, J. W., Hendrickson, R., and Braddock, R. J. (1971). Florida citrus
oils. Florida Agric. Exp. Sta. Tech. Bull. 749.

1152 Food Composition, Properties, and General Data

Lime Oil, Properties


TABLE 2.L.18
Comparison of commercial cold-pressed "persian" lime oils made by three different processes
Pipkin roll (11)*

Property
Sp. grav. 20C/20C
Ref. ind.

Max.

Min.

Max.

Min.

0.8823

0.8769
1.4834

0.8792
1.4849

0.8786
1.4841

0.8947
1.4907

0.8533
1.4744

1.4734
0.0122

1.4724
0.0110

1.4734
0.0177
+49.01

1.4730
0.0053
+39.85

+ 51.71
+10.27
6.66

+48.33
+689
4.30

1.4853
n 20
D

a20

+43.36

1.4729
0.0103
+ 38.60

Opt. rot. 10% dist. a 20


D
Difference

+ 52.20
+ 9.88
6.14
8.08
14.67

+47.60
+ 6.20
3.66
4.95
11.01

1.4732

Difference
Opt. rot.

0.0122

Aldehyde (citral), %
Ester content, %
Evap. res., %

FMC in-line (15)

Min.

J? 20

Ref. ind. 10% dist.

Fraser-Brace (4)

Max.

+ 54.60

+49.32

5.20
7.28
13.24

4.46
6.78
12.62

16.67

11.50

* No. of samples
" T o o dark to read in 25 mm tub*.

Source: Kesterson, J. W., Hendrickson, R., and Braddock, R. J. (1971). Florida citrus oils. Florida Agric. Exp. Sta.
Tech. Bull. 749.

Liming Materials I
TABLE 2.L.19
Relative neutralizing values of pure liming materials

Liming Materials

Relative
Neutralizing Values

Calcium carbonate
Magnesium carbonate
Calcium oxide
Magnesium oxide
Calcium hydrate
Magnesium hydrate
Dolomite
Dolomitic hydrate

100
119
178
250
135
172
108
175

Pounds of Liming Materials Equivalent to 1 Ton


Calcium Carbonate
Calcium Oxide
2,000
1,680
1,120
80 0

1,480
1,160
1,850
1,145

3,570
3,000
2,000
1,430
2,640
2,070
3,330
2,040

Source: Sauchelli, V. (editor). Chemistry and Technology of Fertilizers. Van Nostrand Reinhold Co., New York.

Food Composition, Properties, and General Data 1153

Liming Materials II
TABLE 2.L.20
Common liming materials

Common Names
Ground dolomitic
limestone2
Ground agricultural
limestone2
Air slacked lime
Precipitated lime
Lump lime
Builders lime
Caustic lime
Hydrated lime
Water slacked lime
Burned oyster shells
Baked oyster shells
Marl
Basic Slag 8-10% P2OS
Wood Ashes
Land Plaster

Neut1 Equiv

Appro x Analyses

Pounds of Liming
Material Equiv to
1 Ton Calcium
Carbonate

95-108

52% CaCO3
42% MgCO3

2105-1852

85-100

80-95% CaCO3

2353-2000

150-175

85% CaO

1333-1143

120-135
90-110
80-90
50-90
50-70
40-50
None

65% CaO
55% CaO; 5% MgO
85% CaCO3
60% CaCO3
45% CaO; 6% MgO
45% CaCO3
70-75% CaSO4

1667-1481
2222-1818
2500-2222
4000-2222
4000-2857
5000-4000
None

Neutralizing equivalent given is percent in comparison to CaCO3 as 100.


tone ground so that 65 to 80% passes
of grinding
is important.
Forthe
practical
purposes
a limest
a 48Fineness
mesh screen
is satisfactory
providing
100 mesh
and finer
materials have not been removed.
2

Source: Agronomy Extension Handbook ofN.C. and Bulletin A-60 University of Maryland. Reproduced
in The Fertilizer Handbook, 2nd Edition. Fertilizer Institute, Washington, D.C.

Liquid Cooking of Meat


TABLE 2.L.21

Recommended procedure for cooking meats in liquid are:


1. If you prefer, brown meat on all sides
3. Cover with liquid, cover kettle, cook
in own fat or lard.
below boiling point until tender.
2. Season with salt and pepper if desired.
4. Add vegetables just long enough before
serving to be cooked.
Source: Be a Smarter Shopper ... a Better Cook. (1973). National Live Stock and Meat Board, Chicago.

1154 Food Composition, Properties, and General Data

Liver
TABLE 2.L.22
The average weight and color of the liver and the length of the gallbladder in meat animals
Animal
(Market
Weight)
Beef
Veal
Lamb
Pork
Sow
Horse
Chicken
(3-4 lb)
Rabbit
(33/4 lb)

Liver
Weight of
Liver

Percentage of
Body Weight

10-14 lb
2-2V 2 lb
1% lb
2 1b
7 1b
10-12 lb

1.1
1.5
1.5
1.7
1.7
0.8-1.5

Reddish
Reddish
Reddish
Reddish
Reddish
Purplish

31-50 g

1.6-2.3

Chocolate

95 g

5.5

Color
brown
brown
brown
brown
brown
brown

Reddish brown

Lobes

Gallbladder

2
2
2
4
4
3

4-6 in. long


3-4 in. long
4 in. long
3 in. long
3-5 in. long
Absent

0.8 in. long

4-5

1 in. long

Source: Ockerman, H. W. (1975). Comparative anatomy of meat animals. In Meat Hygiene. J. A. Libby
(editor). Lea & Febiger, Philadelphia.

Lobster
Northern lobster

Spiny lobster

FIGURE 2.L.8
How to identify northern and spiny lobsters
Source: USDA (1969). Food for us all. Yearbook of Agriculture.

Food Composition, Properties, and General Data 1155

Lymph Nodes, Ox

Ischiatic

Deep inguinal
Superficial inguinal
External iliac
Internal iliac

Sublumbars

Intercostals

Suprasternals

Axillary
Presternal
Prepectorals

FIGURE 2.L.9
Showing location of lymph nodes on ox carcass
Source: Wilson, A. (1968). Practical Meat Inspection. Blackwell Scientific Publications, Ltd., Osney Media, Oxford,
England.

1156 Food Composition, Properties, and General Data

Lymph Nodes, Ox, Lateral

Popliteal

Precrural

Prescapular

FIGURE 2.L.10
Showing location of lymph nodes on exterior of ox carcass
Source: Wilson, A. (1968). Practical Meat Inspection. Blackwell Scientific Publications, Ltd., Osney Media, Oxford,
England.

Food Composition, Properties, and General Data 1157

Lymph Nodes, Pig

Popliteal

(M) Superficial ing.


(F) Supramammary

Precrural

Presternal
Prepectoral
_ Prescapular
Retropharyngeal

Submaxillary

FIGURE 2.L.11
Showing location of lymph nodes on hog carcass
Source: Wilson, A. (1968). Practical Meat Inspection. Blackwell Scientific Publications, Ltd., Osney Media, Oxford,
England.

1158 Food Composition, Properties, and General Data

Lymph Nodes, Sheep

Popliteal

Precrural

Prescapular

FIGURE 2.L.12
Showing location of lymph nodes on sheep carcass
Source: Wilson, A. (1968). Practical Meat Inspection. Blackwell Scientific Publications, Ltd., Osney Media, Oxford,
England.

a
2
8

TABLE 2.M.1
Composition of macaroni and noodles

Food1
Macaroni, enriched dry
Macaroni, enriched
cooked
Macaroni, not enriched
dry

Macaroni, not enriched


cooked
Egg noodles, enriched
dry

Egg noodles, enriched


cooked

Energy,
Cal/lOOGm
368
107

Major Constituents2
Vitamins/100 Gm
Carbo- Crude
MoisMinerals,
Mg/100
Gm
Thiamin
Niacin A
Proteins hydrates Fiber Fat ture
(Mg)
(%)
(%)
(%) (%) (%) Na K Ca Mg P Fe
(Mg) (IU)
0.88
0.37
6.0
0
0.3
1.2 12.0 2.0 197 27 48 161 2.9
12.5
74.0
3.4

23.0

0.1

0.4 73.1
12.0

50 0.9

0.14

0.08

1.1

2.0 197 27 48 161 1.3

0.09

0.06

1.7

0.7

60

8 18

386

12.5

74.0

0.3

1.2

107

3.4

23.0

0.1

0.4 73.1

0.7

50 0.4

0.01

0.01

0.3

388

15.5

67.8

0.3

4.4 12.0

6.0 133 33 48 183 2.8

0.89

0.39

6.1

220

125

4.1

23.3

0.1

1.5 71.0

2.0

0.14

0.08

1.2

70

60

8 18

44 10 14

59 0.9

1
All
3

products as defined by FDA Definitions and Standards, no optional ingredients included.


All data reported on an "as is" basis.

Source: Walsh, D. E., and Gilles, K. A. (1974). Macaroni products. In Encyclopedia of Food Technology. A. H. Johnson, and M. S.
Peterson (editors). AVI Publishing Co., Westport, Connecticut.

CO

GO

I
o
GO

1160 Food Composition, Properties, and General Data

Manure Analysis
TABLE 2.M.2
Analysis of typical manure (dry matter basis)
Proximate Analysis

Ib/ton

Crude protein
Fat
Fiber
NFE
Ash

12.9
1.0
33.1
47.8
5.2

258
20
662
956
104

Minerals
Carbon
Nitrogen (organic)
Phosphorus
Potassium
Calcium
Magnesium
Sodium
Sulfur
Iron

50.0
2.1
0.4
1.0
1.0
0.4
1.0
0.3
0.4

1,000
42
8
20
20
8
20
6

0.47
0.27
0.32
0.20
0.48
0.32
0.26
0.25
0.12
0.03
0.27
0.53
0.82
0.18
0.18
0.10
0.15

9.4
5.4
6.4
4.0
9.6
6.4
5.2
5.0
2.4
0.6
5.4
10.6
16.4
3.6
3.6
2.0
3.0

0.05

1.0

5.00
0.39

100.0

Amino Acids
Alanine
Valine
Glycine
Isoleucine
Leucine
Proline
Threonine
Serine
Methionine
Hydroxy proline
Phenylalanine
Aspartic acid
Glutamic acid
Tyrosine
Lysine
Histidine
Arginine
Tryptophan
Cystine/2
Diaminopimelic acid
Total Amino Acid
Amino Acid/Crude Protein

Source: Coe, W. B., and Turk, M. (1973). Processing animal waste by anaerobic
fermentation. In Processing Agricultural and Municipal Wastes. G. E. Inglett (editor).
AVI Publishing Co., Westport, Connecticut.

Food Composition, Properties, and General Data 1161

Maple Syrup Composition


TABLE 2.M.3
Composition of maple syrup1
Amount

Amount
Component
Water
Sucrose
Hexoses
Malic acid
Citric acid
Succinic acid
Fumaric acid

34.0
58.2-65.5
0.0-7.9
0.093
0.010
0.008
0.004

Component

Soluble ash
Insoluble ash
Calcium
Silica
Manganese
Sodium

0.30-0.81
0.08-0.67
0.07
0.02
0.005
0.003

Willits 1965; Hart and Fisher 1971.

Source: White, Jr., J. W., and Underwood, J. C. (1974). Maple syrup and honey. In
Symposium: Sweeteners. G. E. Inglett (editor). AVI Publishing Co., Westport, Connecti
cut.

Margarine Formulae
TABLE 2.M.4
The composition of the fatty phase of margarine may be varied
ad infinitum and allows for the properties required of the product as
well as the raw materials available. These formulae were collected from
the literature from the late 19th Century up to 1967.
1. Formulae for animal fats (table margarine)
Oleomargarine
Lard
Liquid oil

60
30
10

Oleomargarine
Premier jus
Lard
Liquid oil

40
20
15
25

2. Formulae for coconut and palm kernel oils


Coconut oil
Vegetable oil hydrogenated
(P.F. 42C.)
Liquid oil

50
25
25

Palm oil
Palm oil hydrogenated
(P.F. 44C.)
Liquid oil

50
20
30

3. Formulae for hydrogenated oils


Groundnut hydrogenated
(P.F. 32-4C.)
Coconut
Liquid oil

70
10
20

Palm kernel hydrogenated


(P.F. 34C.)
Coconut
Liquid oil

70
15
15

4. 'Single oil' formulae


Cottonseed hydrogenated
(P.F. 28C.)
Cottonseed hydrogenated
(P.F. 42-4C.)

85
15

Sunflower hydrogenated
(P.F. 44C.)
Sunflower hydrogenated
(P.F. 32C.)
Sunflower liquid

20
60
20

(Continued)

1162 Food Composition, Properties, and General Data

Margarine Formulae

(Continued)

TABLE 2.M.4 (Continued)


5. Formulae for bakery margarines
Premier jus
Palm oil hydrogenated
(P.F. 46C.)
Groundnut hydrogenated
(P.F. 34C.)
Liquid oil
(For puff pastry)

25
25
10
40

Groundnut hydrogenated
(P.F. 42C.)
Coconut oil
Palm kernel oil
Liquid oil
(For biscuits and
raised pastry)

30
20
20
30

6. Standard margarine made in the United Kingdom during the 1939-45


war
Coconut oil 1
Palm kernel oil J
Palm oil
Groundnut oil hydrogenated
(P.F. 34C.)
Whale oil hydrogenated
(P.F. 46-8C.)
Groundnut oil

4U

7
13
20
20

7. Recent formulae for products with special characteristics


(a) Margarine rich in essential fatty acids
Coconut oil
30
Palm oil
10
Palm kernel oil
15
Palm oil hydrogenated
(P.F. 42C.)
10
Liquid sunflower oil hydrogenated
35
(b) Margarine very rich in polyunsaturated fatty acids
%
Liquid sunflower oil
88
Palm kernel oil hydrogenated
6
Palm oil hydrogenated
6
(c) Margarine using a mixture of interesterified oils
(i) Liquid sunflower oil
Sunflower oil
hydrogenated
(P.F. 33C.)
Sunflower oil
hydrogenated
(P.F. 42C.)
Liquid sunflower oil

20
40
r interesterified
20 |
20 >

(ii) Cottonseed oil


Sunflower oil
hydrogenated
(P.F. 33C.)
Soya bean oil
hydrogenated
(33C.)
Sunflower oil
hydrogenated
(42C.)
Liquid sunflower oil

20

>

32
> interesterified
8
20 >
20

Source: Stuyvenberg, J. H. (1969). Margarine. Liverpool University Press, United Kingdom.

Food Composition, Properties, and General Data

Margarine

Production

REFINERY

RECEPTION OF THE CRUDE OILS

DEGUMMING

NEUTRALIZATION

FILTRATION

(By soda) "~"~

Treatment of the
SOAPSTOCKS

BLEACHING
CATALYST

HYDROGENATION
HYDROGEN

Ji V ^

(By absorption)
\

Fatty acid techniques

H L T R A T IO N

by-product

- \
DEODORIZATION

MARGARINE MAKING
Milk acidified'
Water
Various additives

MIXTURE OF OILS

(Fat phase)
EMULSIFICATION

SOLIDIFICATION

1
KNEADING
PLASTIHCATION

I
PACKAGING
STOCKING & DISTRIBUTION
FIGURE 2.M.1
Flow sheet showing stages in the production of margarine
Source: Stuyvenberg, J. H. (1969). Margarine. Liverpool University Press, United Kingdom.

1163

1164 Food Composition, Properties, and General Data

Mayonnaise
TABLE 2.M.5

Ingredients
x

h tsp paprika
h tsp salt
1 tsp sugar
1 tsp dry mustard
l

1 egg yolk
2 tbsp vinegar
1 cup salad oil

Procedure
Mix the dry ingredients. Add the egg yolk and stir thoroughly. Add 1
tbsp vinegar. Add the oil a tsp at a time, beating thoroughly after each
addition until the mixture has thickened. Add more vinegar. Add oil in
increasing amounts and thin the mixture with vinegar whenever it becomes
very stiff. Cover, store in a cool place but do not freeze.
Source: Kintner, T. C, and Mangel, M. Vinegars and salad dressings. Univ.
Missouri Agric. Exp. Sta. Bull. 631.

Mayonnaise and Salad Dressing


TABLE 2.M.6

Mayonnaise

Egg yolk
Oil
Spice mix
Vinegar and water

Light

Consistency
Medium

Heavy

9.0
77.3
3.2
10.5

8.5
78.8
3.2
9.5

6.3
81.2
3.2
9.3

Low Oil

Medium Oil

High Oil

4.0
30.0
6.0
10.0
50.0

5.0
35.0
5.0
9.0
46.0

6.0
40.0
4.0
8.0
42.0

Salad Dressing

Egg yolk
Oil
Spice mix
Sugar
Starch paste

Source: Binsted, R., Devey, J. D., and Dakin, J. C. (1971). Pickle & Sauce
Making, 3rd Edition. Food Trade Press, London, England.

Meai

TABLE 2.M.7
Composition of the edible portion (EP) and refuse in the material as purchased (AP)
Item
Commodity and Description

17 2
17 3
174
175

Meat and Meat


Products
Beef, carcasses'
Thinincl kidney fat
-xcl kidney fat (0.9%)
Mediumincl kidney fat
excl kidney fat
(1.8%)
Fatincl kidney fat
- e x c l kidney fat (2.5%)
Very fatincl kidney fat

176
177
178
179
180

18 1
182
183
18 4
185
186
187

excl kidney fat


(3.4%)
Beef, or veal, very thin
1
carcasses
Veal, carcasses1
Thinincl kidney fat
excl kidney fat (2.3%)
Mediumincl kidney fat
excl kidney fat
(2.4%)
Fatincl kidney fat
excl kidney fat (2.7%)
Pork, carcasses2
Thinshipper's carcass (head
on )

188
18 9
190
191
192

193
194

packer's carcass (head


off)
Mediumshipper's carcass
(head on)
packer's carcass
(head off)
Fatshipper's carcass (head
on)
packer's carcass (head
off)
Mutton and Lamb, carcasses2
Thin, young, incl kidney fat
Medium, incl kidney fat

Water

Protein

Fat

Ash

Refuse
in AP

Calories
No. per
100 g

Wt (kg)
Live Care

(Percent of edible portion)


66
67
60

18.8
19.0
17.5

14
13
22

0
0
0

0
0
0

1.0
1.0
0.9

207
198
27 3

61
55
56
47

17.8
16.3
16.8
13.7

20
28
26
39

0
0
0
0

0
0
0
0

0.9
0.8
0.8
0.7

256
322
306
410

48

14.2

37

0.7

394

69

19.6

10

1.0

17 4

70
71
66

19.4
19.7
18.8

10
8
14

0
0
0

0
0
0

1.0
1.0
1.0

68
62
65

19.1
18.0
18.5

12
19
16

0
0
0

0
0
0

50

14.1

35

(%)

Notes

P
ft^

Corres
U.S. Grade

37 5

11 9

Utility

40 8

220

Commercial

446

250

Good

48 7

290

Choice and
Prime

19
19
16
16
15
15
12

^i

o
a,

lucts

No.

Carbohydrate
Total
(bydif)
Fiber

0
0

n
o

3
20

CD

17 3
15 6
207

22
23
21

09

3
"T.

1.0
0.9
0.9

190
24 8
223

21
19
19

O*

0.8

376

Use in exceptional
cases only

* .

s*
2o?
A

g.
5"
Oi

75

54

22.6

50

14.1

35

0.8

376

75

50

16.4

42

11.9

45

0.6

457

100

74

17.5

42

11.9

45

0.6

457

100

70

12.5

35

9.8

55

0.5

538

125

96

14.5

35

9.8

55

0.5

53 8

12 5

92

10.5

29

5"

(D
&
71.1

18.0

10.0

0.9

167

20

56

15.7

27.7

0.8

31 7

32

15

Cull and
Utility
Commercial
and Good

24

(Continued)

TABLE 2.M.7 {Continued)


Carbohydrate
Total
(bydif)
Fiber

Ash

Calories
No . per
10 0 g

0.7

415

1.2

143

1
0
1

1
0.9

125
165
125

1.2

148

Item
No.

Commodity and Description

Water

Protein

Fat

195

Fat, incl kidney fat

46.5

13.0

39.8

74

16.0

7.8

74
71

20

74

20

4
9.4
4

71

21.8

6.1

74

20

73.8

21.4

3.6

1.2

124

71.3

22.4

5.2

1.1

66

20.2
16.2

12.6

52.8

30

58.3

20.1

20.2

65

20

58

197
198

199

200
201

20 2
203

204
205
206
207

20 8
209

210
21 1
212
213
214

Other Meats
Horsemeat, carcass
Goat meat, carcass
Buffalo, carcass, very lean 1
Carabao, carcass, very lean '
Cameluse No. 172
Reindeeruse No. 172
Rabbit, domestic, dressed
and drawn
Whale meat, lean only, edible
portion
Game
Mammals, dressed
Birds, dressed, not drawn
Poultry (total edibleflesh,
skin, giblets, and fat)
Chickens
Ducks \
Geese >
Turkeys
Poultry, unspecified, group
figure
Meats, canned
Roast beef, corned beef
Luncheon meats (chiefly
pork)
Meats, cured
Corned beef
Pork (ham, shoulder)
Bacon (smoked belly)
Meats, dehydrated
Beef or pork (lean with
some fat)
Lean beef

18.7

Notes
46

22.5

Choice and
Prime

Liver, heart, kidney,


tongue, brains,
pancreas, etc.

25
25
36

1.2 kg (drawn
weight) AP

20

Deer, wild rabbit,


wild boar, etc.
Wt dressed, not
drawn (AP) (Kilograms)

16

143
200
340
268

1.4
(2.2)
(5.3)
7.5

39
39

1.0
1.0
1.0

33

*1

14

1.0

212

1.5

39

25

14

23 3

57

16

22

271

57
44
21

22
9

17
33
65

0
0
1

4
5.3
4

247
371
629

9
9

60
82

28
5

0
0

3
4

509
395

17.2

OS
05

19

ISO

Offal, all species

196

Refuse
in AP

125

42

0
13
6

'These factors are for the edible portion of the entile untrimmed carcass, except for Nos. 173, 175, 177, 179, 182, 184, and 186 where allowances have been
made for the removal of small proportions of fat. When fat has been trimmed in excess of the indicated percentages separate calculations are needed.
'These factors are for the edible portion of the entire untrimmed carcass, including kidney fat. When meat fat has been removed (domestic production of pork
or mutton fat), these figures are not directly applicable; separate calculations are required.
'More information required.

Source: Chatfield, C. Food Composition Tables for International Use. Food and Agriculture Organization, United Nations,
Rome.

s*

1
8-

TABLE 2.M.8
Composition of meat

(Bathes ( - ) denote lack of reliable data for a conitituanl balianed to be present In measurable (mount)
NUTRIENTS IN INDICATED QUANTITY

Foods, approximate measures, units, and weight


(edible pan unless footnotes indicate otherwise)

FISH. SHELLFISH. MEAT. POULTRY;


RELATED PRODUCTS-Con.
Meat and meat products:
Bacon, (20 slices per l b , raw),
2 slices

broiled or f r i e d , crisp.
B e e f , " cooked:
Cuts braised, simmered or pot
roasted:
Lean and f a t (piece, 2 1/2
3 oz

by 2 1/2 by 3/4 i n ) .

Lean only from Item 162


Ground beef, broiled:
Lean with 10X fat
Lean with 21X fat
Roast, oven cooked, no liquid
added:
Relatively fat, such as rib:
Lean and fat (2 pieces,
4 1/8 by 2 1/4 by
1/4 in).
Lean only from item 1 6 6
Relatively lean, such as
heel of round:
Lean and fat (2 pieces,
4 1/8 by 2 1/4 by
1/4 in).
Lamb, cooked:
Chop, rib (cut 3 per lb with
bone), broiled:
Lean and fat
Lean only from item 182
Leg, roasted:
Lean and f a t (2 pieces,
4 1/8 by 2 1/4 by 1/4 i n ) .

Lean only from item 184


Shoulder, roasted:
Lean and fat (3 pieces,
2 1/2 by 2 1/2 by 1/4 in).
Lean only from 20item 186
Liver, beef, fried (slice,
6 1/2 by 2 3/8 by 3/8 in).
Pork, cured, cooked:
Han, light cure, lean and fat,
roasted (2 pieces, 4 1/8 by
2 1/4 by 1/4 in). 2 2
Luncheon meat:
Boiled ham, slice (8 per
8-oz pkg.).
Canned, spiced or unspiced:
Slice, approx. 3 by 2 by
1/2 in.

Water

nd
Lino

Food

2.5

3.7

Carbo
hydrate

Calcium

Phosphorus

Milli
grams

Milli
grams

Vitamin
A value

Thiamin

MUli
grams

Milli
grams

Ribo
navin

Milli
grams

Niacin

Milli
grams

85

53

245

23

16

6.8

6.5

.4

10

114

2.9

184

30

.04

.18

3.6

62

140

22

2.1

1.8

.
2

10

108

2.7

176

10

.04

.17

3.3

3 oz or patty 3 by 5/8 I n - 85
2.9 oz or patty 3 by 5/8 in 82

60
54

185
235

23
20

10
17

4.0
7.0

3.9
6.7

.3
.4

0
0

10
9

196
159

3.0
2.6

261
221

20
30

.08
.07

.20
.17

5.1
4.4

3 oz

85

40

375

17

33

14.0

13.6

.8

158

2.2

189

70

.05

.13

3.1

1.8 oz

51

57

125

14

3.0

2.5

.3

131

1.8

161

10

.04

.11

2.6

3 oz

85

62

165

25

2.8

2.7

.2

11

208

3.2

279

10

.06

.19

4.5

3.1 oz
2 oz

89
57

43
60

360
120

18
16

32
6

14.8 12.1
2.5 2.1

1.2
.2

0
0

8
6

139
121

1.0
1.1

200
174

.11
.09

.19
.15

4.1
3.4

3 oz

85

54

235

22

16

7.3

6.0

.6

177

1.4

241

.13

.23

4.7

2.5 oz

71

62

130

20

2.1

1.8

.2

169

1.4

227

.12

.21

4.4

3 oz

85

50

285

18

23

10.8

8.8

.9

146

1.0

206

.11

.20

4.0

2.3 oz
3 oz

64
85

61
56

130
195

17
22

6
9

3.6
2.5

2.3
3.5

.2
.9

0
5

8
9

140
405

1.0
7.5

193
323

3 oz

54

245

18

19

6.8

7.9

146

2.2

1 oz

59

65

1.7

2.0

.4

47

.8

1 slice

55

175

15

5.4

6.7

1.0

65

1.3

1.7

MUli
grams

.7 Trace

72

2.5 oz

Ascorbic
acid

!1

45,390

.10
.22

.18 3.7
3.56 14.0

.40

.15

3.1

.12

.04

.7

.19

.13

1.8

f
GO

8.
o

I
Ir

I
d

"Outer layer of fat on the cut was removed to within approximately 1/2 in of the lean. Deposits of fat within the cut were not removed.
"Crust made with vegetable shortening and enriched flour.
2
"Regular-type margarine used.
22

63

About one-fourth of the outer layer of fat on the cut was removed. Deposits of fat within the cut were lot removed.

{Continued)

8
TABLE 2.M.8 (Continued)
Foods, approximate >
(edible pjn unlctifo*

Roast, oven cooked, no liquid


added-Continued
Relatively lean such as heel
of round-Continued
Lean only from item 1 6 8
Steak:
Relatively fat-sirloin,
broiled:
Lean and fat (piece, 2 1/2
by 2 1/2 by 3/4 in).
Lean only from item 1 7 0
Relatively lean-round,
braised:
Lean and fat (piece, 4 1/8
by 2 1/4 by 1/2 in).
Lean only from item 1 7 2
Beef, canned:
Corned beef
Corned beef hash
Beef, dried, chipped

Beef and vegetable stew


Beef potpie
(home recipe),
1
baked ' (piece, 1/3 of 9-in
diam. pie).
Chili con carne with beans,
canned.
Chop suey with beef and pork
(home recipe).
Heart, beef, lean, braised
Pork, fresh,19 cooked:
Chop, loin (cut 3 per 1b

2.8 oz

78

65

125

24

1.2

1.0

0.1

LeaTonly'from item 1 9 4
d

ul n a n5 fat (3lieces ,
2 1/2 by 2 1/2 by 1/4
Lean'only from item 1 9 6 -

3.0

268

Trace

0.06

0.18

4.3

3 oz

85

44

330

20

27

11.3

11.1

.6

162

2.5

220

50

.05

.15

4.0

56

59

115

18

1.8

1.6

.2

146

2.2

202

10

.05

.14

3.6

3 oz

85

55

220

24

13

5.5

5.2

.4

10

213

3.0

272

20

.07

.19

4.8

2.4 oz

68

61

130

21

1.7

1.5

.2

182

2.5

238

10

.05

.16

4.1

85
220
71
245
210

59
67
48
82
55

185
400
145
220
515

22
19
24
16
21

10
25
4
11
30

4.9
11.9
2.1
4.9
7.9

4.5
10.9
2.0
4.5
12.8

.2
.5
.1
.2
6.7

0
24
0
15
39

17
29
14
29
29

90
147
287
184
149

3.7
4.4
3.6
2.9
3.8

440
142
613
334

2,400
1,720

.01
.02
.05
.15
.30

.20
.20
.23
.17
.30

2.9
4.6
2.7
4.7
5.5

255

72

340

19

16

7.5

6.8

.3

31

82

321

4.3

594

150

.08

.18

3.3

75

300

26

17

8.5

6.2

.7

13

60

248

4.8

425

600

.28

.38

5.0

33

85

61

160

27

1.5

1.1

.6

154

5.0

197

20

.21

1.04

6.5

78
56

42
53

305
150

19
17

25
9

8.9
3.1

10.4
3.6

2.2
.8

0
0

9
7

209
181

2.7
2.2

216
192

0
0

0.75
.63

0.22
.18

4.5
3.8

85

46

310

21

24

8.7

10.2

2.2

218

2.7

233

.78

.22

4.8

.73

.21

4.4

.46

.21

4.1

.42

.19

3 oz
1 cup
2 1/2-oz jar
1 cup
1 piece
1 cup

1 cup

--

3 oz--

--

3 oz

250

2 1/2 by 2 1/2 by

Sh

199

2.0 oz

Lean^a!------2.7 oz
tean on?y from item 1 9 2 - 2 oz
Roast, oven cooked, no liquid
Leaning fat (piece,

10

Q
co

2.4 o z -

3 oz
2.2 oz

55

175

20

10

3.5

4.1

.8

211

2.6

224

46

320

20

26

9.3

10.9

2.3

118

2.6

158

68

0
17
6

85
63

3.7

'Outer layer of fat on the cut was removed to within approximately 1/2 in of the lean. Deposits of fat within tKe cut were not removed.
'Crust made with vegetable shortening and enriched flour.

(Continued)

Food Composition, Properties, and General Data 1169

Meat Composition

{Continued)

u
u

1
a IS

ala

s p

^ c

j T

r- I

^--^--^^o.ca.

0) U O V

t.-oo>,c'o

I.

01

r.

>N-O

-D

1170 Food Composition, Properties, and General Data

Meat Curing Ingredients


TABLE 2.M.9
Liquid pickle for curing large pieces of meats using either salt or brine
Quantity To Be Used When
Various Percentages are To Be Pumped
12%
14%
16%
18%

Ingredients

10%

When using salt (lb)


Bring volume up to 100 gal. with water
or
When using 100 salinometer brine (gal.)
Bring volume up to 100 gal. with water

167

140

130

111

95

83.50

63

53

49

42

36

31.50

Make up pickle with these ingredients:


Sodium nitrite (lb)
Sodium nitrate (lb)
Food grade phosphate (lb) 1
Sodium erythorbate (lb)
Sodium carbonate or bicarbonate
Cane sugar (lb)
If flavoring ingredients are desired add:
Monosodium glutamate (oz)
Plant protein hydrolyzate (oz)
Smoke flavor (optional)

20%

2.0
1.0
1.67
1.43
1.25
1.11
2.0
1.0
1.67
1.43
1.25
1.11
50.0
41.66
35.71
31.25
27.78
25.0
5.51
4.55
3.90
3.42
3.04
2.75
Use sufficient amount to stabilize sodium erythorbate
and sodium nitrite to pH of 7.6 at pickle temperature of
40 F
30.0
25.0
21.5
18.75
16.5
15.0
24.0
15.0

24.0
20.0
20.0
16.0
12.50
10.75
9.50
8.25
Depending on the concentrate desired

16.0
7.50

' It is now permissible to use sodium hydroxide in combination with food grade phosphate. It may be used only in
combination with food grade phosphate in the ratio of 4 parts of phosphate to 1 part of sodium hydroxide. The com
bination should not exceed 5% pickle at 10% pump, or 0.5% to products. Instead of using the quantities indicated
above of the food grade phosphate, the following combined percentages may be used:
Food grade phosphate (lb)
Sodium hydroxide (lb)

10% 12% 14% 16% 18% 20%


40.0 33.33 28.57 25.00 22.23 20.0
10.0 8.33 7.14 6.25 5.55 5.0

Source: Komarik, S. L., Tressler, D. K., and Long, L. (editors) (1974). Cured meats. In Food
Products Formulary, Vol. 1. AVI Publishing Co., Westport, Connecticut.

Meat, Frozen Storage


TABLE 2.M.10
Recommended length of storage for frozen meats

Meat
Beef
Roasts, steaks
Ground
Veal
Roasts
Cutlets, chops
Ground meat
Lamb
Chops
Roasts
Pork
Roasts
Chops
Sausage, without salt
Ham, cured
Bacon
Poultry

Maximum Number of Months


atOF
6-12
2-3
4-8
3-4
2-3
3-4
6-12
4-6
3-4
1-2
1-2
Less than 1
6-12

Source: Simonds, L. A., and Vanstavern, B. D. (1975). Buying Meat


for Locker or Home Freezer. Ohio State Univ. Coop. Ext. Serv.

Food Composition, Properties, and General Data 1171

Meat Grade (Quality) Stamps


USDA
PRIME

USDA Prime
Prime grade beef is the ulti
mate in tenderness, juiciness, and
flavor. It has abundant marbling
flecks of fat within the lean
which enhances both flavor and
juiciness. Steaks of this grade
are the best for broiling.

USDA
CHOICE

USDA Choice
Most USDA Choice steaks are
good for broiling and panbroiling, toothey will be very
tender, juicy, and flavorful.
Choice grade beef has slightly
less marbling than Prime, but
still is of very high quality.

^^^
J US DA(
f GOODJ
^^-^~^/

USDA Good
Good grade beef often pleases
thrifty shoppers because it is
somewhat more lean than the
higher grades. It is relatively
tender, but because it has less
marbling it lacks some of the
juiciness and flavor of the higher
grades. Some stores sell this
quality of beef under a "house"
brand name rather than under
the USDA grade name.

;STNDRD]

USDA Standard
Standard grade beef has a high
proportion of lean meat and
very little fat. Because it comes
from young animals, beef of this
grade is fairly tender. But because it lacks marbling, it is
mild in flavor and most cuts will
be somewhat dry unless pre
pared with moist heat.

iUSDA
XOMRCL:

USDA Commercial
Commercial grade beef is produced only from mature animals
the top four grades are restricted to young animals. It has
abundant marbling (compare it
with the Prime grade), and will
have the rich, full flavor characteristic of mature beef. How
ever, Commercial grade beef
requires long, slow cooking with
moist heat to make it tender.
When prepared in this manner
it can provide delicious and
economical meat dishes.

IUSDA

FIGURE 2.M.2
Source: USDA (1968). How to buy beef steaks. USDA Home and Garden Bull. 145.

1172 Food Composition, Properties, and General Data

Meat Identification
Bone

Veal Round Steak (Cutlet)

Pork Ham Slice. Center Cut


(Fresh or Smoked)

a. Round or leg (smallest in center cuts)


Muscles
1. Top (inside) round or leg
2. Bottom (outside) round or leg
(X) Eye of round or leg
(Y) Bottom round or leg
3. Tip (knuckle)
Other Features
Oval shape
Separating lines of connective tissue and
fat between muscles.

Lamb Leg Steak, Center Cut

Bones

b HTD } w i d e v a r i a t i o n i n shape
Muscles
1. Top sirloin 1
2. Tenderloin > wide variation in shape
3. Tip (knuckle) j
Tip muscle (3) is replaced by flank in
steaks and chops cut across forward
end of hip bone.
Other Features

Muscles in area (3), in some steaks and


chops, appear to have been cut with
grain of meat.

Pork Sirloin Chop


Lamb Sirloin Chop

Beef Porterhouse or T Bone Steak

Bone
a. Back (T shape)

Muscles
1. Loin eye or strip
2. Tenderloin (larger in Porterhouse than
in T-Bone)
3. Flank (tail of steaks and chops)
Other Features

Beef club steak looks very much like


Porterhouse or T-Bone except that it
contains no tenderloin.

FIGURE 2.M.3
Characteristics and typical cuts of meats
(Continued)

Food Composition, Properties, and General Data 1173

Meat Identification

(Continued)
Bones
a. Rib (steaks and chops cut between
ribs do not have this bone).
b. Back
(b,) Feather
(b 2 ) Chine
Muscles
1. Rib eye (continuation of loin eye
muscle.)
Other Features
Steaks and chops near chuck or shoulder
have thin layer of meat over rib eye
called rib cover.

Pork Rib (Loin) Chop

Lamb Rib Chop

Bones
a. Arm
b. Rib cross cuts (in all cuts except pork)
Muscles
1. Small round forearm muscle com
pletely surrounded with connective
tissue
2. Arm (thick end of clod or outside
shoulder)
3. Brisket or middle rib
Other Features
Although cuts from round and arm look
somewhat alike, a close comparison
shows a wide difference in muscle
structure. Cuts from round contain
no cross cut rib bones.

Veal Arm Steak (Chop)

Pork Arm Steak (Chop)

Lamb Arm Chop

Bones
a. Blade
b. Back (in all cuts except pork)
c. Rib (in all cuts except pork, unless
made between ribs)
Muscles
1. Outside chuck (thin end of clod or
outside shoulder)
2. Chuck tender
3. Inside chuck
Other Features
Muscles of inside chuck (3) run in
different directions.
Lamb Blade Chop

Beef Brisket (1) and Short Plate (2)

\ V \ \ \ \\\\
Veal Breast

Pork (Side Pork and Bacon)

Lamb Breast

FIGURE 2.M3

Bones
a. Breast (except in pork)
b. Ribs (except in pork)
c. Rib cartilages (except in pork)
Muscles
1. Alternating layers of lean and fat.
Other Features
Breasts of veal and lamb are comparable
to plate and brisket sections of beef.
Side pork (bacon before curing and
smoking) comes from same area in
pork as preceding cuts come from in
beef, lamb and veal.
Side pork and bacon are sold boneless.
Bones (spareribs) were removed in
packing plant.

(Continued)

Source: Meat Manual, 6th Edition, National Live Stock and Meat Board, Chicago.

1174 Food Composition, Properties, and General Data

Meat Inspection (Wholesomeness) Stamp


Inspection for
Wholesomeness
FIGURE 2.M.4
Source: USDA (1968). How to buy beef steaks. USDA Home and Garden Bull. 145.

Meat Label
X The kind of meat BEEF,
PORK, LAMB or VEAL. It's
listed first on every label.
2
The primal (wholesale) cut
CHUCK, RIB, LOIN or ROUND
tells where the meat comes
from on the animal.
3 The retail cut BLADE
ROAST, SPARERIBS, LOIN
CHOPS, etc.tells what part of
the primal cut the meat comes
from.
FIGURE 2.M.5
How to identify the label on retail meat packages
Source: Be a Smarter Shopper...

a Better Cook. (1973). National Live Stock and Meat Board, Chicago.

Food Composition, Properties, and General Data 1175

Meat, Nutritive Value


TABLE 2.M.11
Nutritive value of cooked meats
Beef1
Protein (g)
Calories/100 g
Fat(g)
Carbohydrate (gm)
Iron (mg)2
Calcium (mg)
Phosphorus (mg)
Potassium (mg)
Magnesium3 (mg)
Zinc (mg)
Thiamin (mg)
Riboflavin (mg)
Niacin (mg)
B-6 (mg)
B-12 (meg)
Vitamin A (IU)
Vitamin C (mg)

29.6
265.8
15.4
0
3.7
9.6

191.1
442

Pork1
Lamb1
Veal1
(3% oz Cooked Lean Meat)
32.7
213
8.1
0
3.3
9.7
260
543

26.6
258

16.1
0
2.0
8.2

210.8
499

28.5
240

13.1

0
3.5
8.1
228
496

21.3 4
5.8
(6.2)5
0.10
0.39

21.7 4
4.1
(4.2) 5
0.18
0.35

22.6 4
4.3
(5) s
0.22
0.32

4.5

7.2

7.6

4.4

0.37
2.056

0.48
2.53

0.32

0.46

0
0

0
0

2.8
0
0

22.7 4
3.8
1.03
0.29
1.2
0
0

'LEVERTON, RUTH M. and ODELL, G. V. 1958. The nutritive value of


cooked meat. Stillwater, Oklahoma: Oklahoma Agric. Expt. Sta., Misc. Publ.
MP-49,
Oklahoma State Univ.
2
WATT, BERNICE K. and MERRILL, ANNABEL L. Revised 1 9 6 3 , Composi
tion
of FoodsRaw, Processed, Prepared. USDA Agriculture Handbook 8.
3
MURPHY, E. W., WILLIS, B. W. and WATT, BERNICE K. 1975. Provisional
tables on zinc content of foods. J. Am. Diet. Assoc. 66, 345.
Dry heat.
5
Moist heat.

Source: Nutritive Value of Cooked Meat (1975). National Live Stock and Meat
Board, Chicago.

1176 Food Composition, Properties, and General Data

Meat Pigment
FRESH-CUT MEAT PIGMENT
Myoglobin (Purplish red)

GlobinFeH,O

Oxygenation;
Blooming;
30 minute
exposure to air; .
Oxygen permeable
wrapping

DESIRABLE RETAIL COLOR


Oxymyoglobin (Bright red)

GlobinFeO=

Reduction;
Reducing
coenzymesj
Reducing
conditions;
Ascorbic acid

STALE MEAT COLOR


Metmyoglobin (Brown)

FRESH-COOKED MEAT COLOR


(Dark brown
Globin is denatured;
Proteins are also
denatured

GlobinFeH,O

Loss of N O
& oxidation;
Minimized by
oxygen
impermeable
wrap

Nitric oxide
and reducing
conditions

Reduction I

plus NO

SPOILED MEAT
COLOR

SPOILED MEAT
Colorless
compounds

CURED MEAT COLOR


Nitric oxide myoglobin
(Nitrosomyoglobin)
(Pinkish red)

+2
N

GlobinFeNO
/
\

Heat in
Smokehouse

CURED, COOKED MEAT COLOR


Nitric oxide denatured
myoglobin (Nitrosohemochrome)
(PinkisK red)
Globin is denatured

FIGURE 2.M.6
Fresh and cured meat pigment alterations
Source: Ockerman, H. W. (1975). Chemistry of muscle and major organs. In Meat Hygiene. J. A. Libby (editor).
Lea & Febiger, Philadelphia.

Food Composition, Properties, and General Data 1177

Meat, Servings per Pound I


TABLE 2.M.12
Average number of servings from one pound of different retail cuts of meat and poultry
Servings
Per Pound

Meat Cut
Beef
Sirloin steak
Porterhouse, T-bone,
rib steak
Round steak
Flank steak
Chuck steak
Chuck roast, bone in
Rib roast, boneless
Chuck roast, boneless
Rib roast, bone in
Rump roast, sirloin roast
Ground beef
Short ribs
Heart, liver or kidney
Tongue
Frankfurters
Stew meat, boneless
Dried, chipped
Lamb
Loin, rib or shoulder chops
Breast and shank
Shoulder roast
Leg of lamb
Stew meat, boneless
1

2%
2
3%
4
2
2
2%
3
2
3
4
2
5
3
4
5
8
3
2
2%
3
5

Meat Cut
Pork, fresh
Center cut or rib chops
Loin or rib roasts
Ham roast
Boston butt, bone in
Boston butt, boneless
Blade steak
Spareribs
Liver
Pork, cured
Picnic:
Bone in
Boneless
Canned
Center slice
Ham, ready-to-eat:
Bone in
Boneless
Shankless
Center slice
Ham, cook-before-eating:
Bone in
Boneless
Shankless

From 2'/2 to 3 ^ oz of cooked, lean meat is considered a standard serving.

Source: Potts, B. (1975). Meat Buying "Know-How." Ohio State Univ. Coop. Ext. Serv.

Meat, Servings per Pound II


TABLE 2.M.13
Meat, poultry, and fish
Servings per Lb1
Meat
Much bone or gristle
Medium amounts of bone
Little or no bone
Poultry (Ready-To-Cook)
Chicken
Turkey
Duck and goose
Fish
Whole
Dressed or pan-dressed
Portions or steaks
Fillets
1

1-2
2-3
3-4
2-3
2-3
2
1-2
2-3
3
3-4

Three ounces of cooked lean meat, poultry, or fish per serving.

Source: USDA (1978). Nutrition, food at work for you. USDA


Home and Garden Bull. 1.

Servings
Per Pound
4
2%
2%
3
4
3
1-%
5
2
3
5
3
3%
5
4%
5
2%
3%
3

1178 Food Composition, Properties, and General Data

Meat Storage
TABLE 2.M.14
Maximum meat storage time

Meat
Beef (fresh)
Veal (fresh)
Pork (fresh)
Lamb (fresh)
Ground beef, veal and
lamb
Ground pork
Variety meats
Luncheon meats
Sausage, fresh pork
Sausage, smoked
Sausage, dry and semi-dry
(unsliced)
Frankfurters
Bacon
Smoked ham, whole
Ham slices
Beef, corned
Leftover cooked meat
Source: Be a Smarter Shopper .
Meat Board, Chicago.

Refrigerator
(36-40F)
2-4
2-4
2-4
2-4

days
days
days
days

1-2 days
1-2 days
1-2 days
1 week
1 week
3-7 days
2 - 3 weeks
4 - 5 days
5-7 days
1 week
3-4 days
1 week
4-5 days

Freezer
(at 0F or lower)
6-12 months
6-9 months
3-6 months
6-9 months
3-4 months
1-3 months
3-4 months
Not recommended
60 days

1 month
1 month
60 days
60 days
2 weeks
2-3 months

a Better Cook. (1973). National Live Stock and

Melting Points, Fats and Oils


TABLE 2.M.15
Melting points of some fats and oils1
Oil or Fat

Melting Point (C)

Coconut
Palm
Palm kernel
Babassu
Butter
Tallow (beef)
Tallow (mutton)
Lard
Horse fat
Cacao butter
Borneo tallow

23-26
27-43
24-26
24-26
28-35
43-48
44-47
36-45
36-43
28-36
34-39

Closed capillary tube method.

Source: Mahlenbacher, C. V. The Analysis of Fats and


Oils. Garrard Press, Champaign, Illinois.

Food Composition, Properties, and General Data 1179

Mesh Sizes
TABLE 2.M.16
Mesh reference: wire and nylon cloth. (Below are some of the most widely used mesh sizes. British
and U.S. standard sizes differ only slightly. Special metal meshes with fine wires which provide
greater percentage open area are available for higher outputs.)

Mesh N o .

(in.)

Closest Equiv
Nylon Cloth
(No.)

Aperture
Size (/i)

Open Area
(%)

.016
.0135
.010
.008
.0055
.0045
.0037
.0026
.0023
.0021
.0016
.0014

860
505
390
223
183
130
116
102
86
73
64
44

860
505
390
223
183
130
116
102
86
73
64
44

57
51
47
45
47
44
43
39
35
33
30
17

Size of Opening
(in.)

Open Area

Wire Diam

(%)

.0340
.0198
.0150
.0087
.0070
.0055
.0046

46.2
35.3
36.0
27.2
31.4
30.3
30.7
37.4
34.7
33.6
36.0
30.0

20
30
40
60
80
100
120
150
180
200
250
325

.0041
.0033
.0029
.0024
.0017

Source: Slade, F. H. (1967). Food Processing Plant, Vol. 1. International Textbook Co., London, England.

Microbial Toxins
TABLE 2.M.17
Intoxication from microbial toxins
Reservoirs

Common Vehicle

Prevention and Control

Clostridial intoxication
(Botulism).

Soil, dust, fruits,


vegetables, and
other foods.

Improperly processed
canned and bottled
foods containing
toxin.

Staphylococcal
intoxication.

Skin, mucous mem


branes, pus, dust,
air, sputum, and
throat.

Clostridium welchii
type A.

Meat animal species,


soil, and man.

Contaminated custard
pastries, cooked or
processed meats,
poultry, dairy prod
ucts, hollandaise
sauce, salads, and
milk.
Meat and meat
products.

Boil home-canned nonacid


food 5 minutes; thor
oughly cook meat, fish
and dried foods held
over; do not taste sus
pected food.
Refrigerate prepared food
in shallow container at
a temperature below
45F; avoid handling
food; educate food
handlers in personal
hygiene and sanitation.
Avoid storage of large
pieces of cooked meat;
refrigerate so that tem
perature at the center of
the meat cut is below
45F; reheat thoroughly
meat cuts or gravy
immediately prior to
serving.

Disease

Source: U.S. Department of the Army (1969). Food inspection specialist. TM 8-451.

1180 Food Composition, Properties, and General Data

Microbiological Examination of Dairy Products


TABLE 2.M.18
Microbiological examination of dairy products
APHA Designation
AK medium No. 2
Antibiotic medium No. 1
Aureomycin-rose
Bengal agar
Brilliant green lactose
Bile broth, 2%
Casein soy peptone agar
Casein
soy peptone agar with Polysorbate
80 1 and lecithin
Citrate azide agar
Endo agar
Eosine methylene blue agar, levine
Lactose broth
MF-endo broth
Mueller hinton agar
Nutrient agar
Nutrient broth
Potato glucose agar (acidified)
Standard methods agar
Standard methods agar with Polysorbate
80 * and lecithin
Violet red bile agar
1

Used For
Spore production
Detection of inhibitory substances
Yeast and mold counts
Detection of coliforms
Quantitative surface sampling by the RODAC
plate method
Surface sampling by the RODAC plate method
Enterococcus count for butter
Isolation of coliforms
Isolation of coliforms
Detection of coliforms
Coliform determination with membrane filters
Detection of inhibitory substances in milk
Surface sampling by the Rinse Solution
Method
Yeast and mold counts
Standard plate count
Surface sampling by the RODAC plate method
Isolation of coliforms

TWEEN 80 Atlas Chemical Industries.

Source: BioQuest. Division of Becton, Dickinson and Co., Rutherford, New Jersey.

Food Composition, Properties, and General Data

1181

Microbiological Media
TABLE 2.M.19
Organisms and media for examination of foods, water, and other materials of sanitary and public
health importance (note: those media which may be expected to give the most efficient results as
evidenced by their ability to grow more species, or to grow them more rapidly, are indicated by
asterisks)
Organisms
CANNED FOODS
Clostridia
C. perfringens
Enteric Bacilli
Lactobacilli
Pseudomonas
Thermophiles
Total Aerobes
Yeasts and Molds

Media
Clostrisel Agar
T S N Agar
Desoxycholate Lactose Agar
E E Broth
A P T Agar and Eugonagar
L Agar
Thioglycollate Medium-135C
Pseudosel Agar
Dextrose Tryptone Agar
Eugonagar or Standard Methods Agar
Mycophil Agar with Low pH or Potato Dextrose Agar

FROZEN FOODS
These present new problems in evaluation of sanitary quality and safety.
Total Aerobes
Eugonagar
Trypticase Soy Agar
Staphylococci
Total
Mannitol Salt Agar
Coagulase +
Vogel and Johnson Agar
Streptococci
Azide Blood Agar Base
especially enterococci
M-Enterococcus Agar
Total
Streptosel Agar
Yeasts and Molds
Mycophil Agar with Low pH or Potato Dextrose Agar
MILK AND OTHER DAIRY PRODUCTS
Total Aerobes
Brucella
Coliforms
Plant Contaminants
Salmonella

Staphylococci
Total
Coagulase +
Streptococci
Yeasts and Molds

Standard Methods Agar


Dextrose Salt Agar
Trypticase Soy Agar
Brucella or Biosate Agars
Brilliant Green Bile Broth 2%
Desoxycholate Lactose Agar or
Levine E M B Agar
Eugonagar
Desoxycholate Lactose Agar
D C L S Agar or
Brilliant Green Agar
E E Broth
Selenite-F Broth
X L D Agar
Mannitol Salt Agar
Vogel and Johnson Agar
Trypticase Soy Media
Mycophil Agar with Low pH or
Potato Dextrose Agar
Sugar-Free Agar
(Continued)

1182 Food Composition, Properties, and General Data

Microbiological Media

(Continued)

TABLE 2.M.19 (Continued)


Organisms

Media

SUGARS, SYRUPS, CITRUS, CARBONATED AND OTHER BEVERAGES


Eugonagar or
AerobesTotal
Standard Methods Agar
Also for plant control studies
Desoxycholate Lactose or
Coliforms
Levine E M B Agar
Lactobacilli, etc.
Orange Serum Agar
ThermophilesAerobic
Dextrose Tryptone Agar
Anaerobic
Sulfite Agar
Yeasts and Molds
*M-Green Yeast and Mold Broth
Mycophil Agar with Low pH or
Potato Dextrose Agar
(For BEER, the above media may be used;
f Eugonagar
the bracketed media are particularly
\ W L Differential Agar
recommended.)
[WL Nutrient Agar
WATER AND WASTEWATER
Clostridia
Coliforms

Clostrisel Agar
Brilliant Green Bile Broth .
Desoxycholate Lactose or
Levine E M B Agars
Lauryl Sulfate Broth or
Lactose Broth
M-Coliform Broth
*M-Endo Agar L E S
Azide Dextrose Broth
*Ethyl Violet Azide Broth
Mead Agar
*Af-Enterococcus Agar
*S F Broth

Enterococci

DISINFECTANT TESTING
AOAC NAME
Nutrient Broth
Synthetic Broth
Nutrient Agar
Letheen Broth
Cystine Trypticase Agar
Fluid Thioglycollate Medium

BBL NAME
F D A Broth
Wright and Mundy Broth
F D A Agar
Letheen Broth
C T A Medium
Fluid Thioglycollate Medium

Source: BioQuest. Division of Becton, Dickinson and Company, Cockeysville, Maryland.

Microbiological Standards,

Dairy

TABLE 2.M.20
Quality control guidelines for microbiological standards in dairy foods
Product
Raw milk-bulk
tankers
Comingled raw
milk at pasteurizer
Pasteurized milk
Cottage cheese (dry)
Butter
Milk powder

Psychrotrophic
SPC After
(5 Days at 70C)

SPC

Coliform

< 1000-5 0,000

<100-<1000

<10,000-< 100,000

<50,0OO-30,O0O
<l,000-< 10,000
<1,000-<20,000
<5,000-<20,000
<20,000-<50,000

<100-<1000

<100,000-< 800,000
<20,000-<6000
<10,000-< 100,000
<50,000
NS

NS

Yeast
and
Mold

Staphylococci

Salmonella

<5,000-< 100,000

Source: Harper, W. J. (1972). Sanitation in dairy food plants. In Food Sanitation. R. K. Guthrie (editor). AVI
Publishing Co., Westport, Connecticut.

Food Composition, Properties, and General Data

1183

Microorganism, Culture Media, Dairy and Food Products


TABLE 2.M.21
Culture media used for the examination of dairy and other food products:
Rate Counts
Tryptone Glucose Extract Agar
Proteose Tryptone Agar
Beef Lactose Agar
Nutritive Caseinate Agar
Heart Infusion Agar
Plate Count Agar
Antibiotic Medium No. 1
Nutrient Agar
Brucella
Tryptose Agar
Lactobacilli
Tomato Juice Agar
Trypsin Digest Agar
Peptonized Milk
Skim Milk
Micro Assay Culture Agar
Micro Inoculum Broth
Snyder Test Agar
Hemolytic Streptococci
Heart Infusion Agar

Coliform Organisms
Brilliant Green Bile 2%
Formate Ricinoleate Broth
Violet Red Bile Agar
Desoxycholate Agar
Desoxycholate Lactose Agar
MacConkey Agar
Lactose Broth
Endo Agar
Levine EMB Agar
BactoTryptone
MR-VP Medium
Koser Citrate Medium
Thermophiles
Dextrose Tryptone Agar
Thermoacidurans Agar
Molds and Yeasts
Potato Dextrose Agar
Malt Agar

Source: Difco Laboratories, Detroit.

Microorganism, Culture Media, Water and Sewage,


Standard Methods
TABLE 2.M.22
Culture Media used for the examination of water and sewage "Standard Methods" procedures:
Plate Counts
Nutrient Agar
Nutrient Gelatin
Tryptone Glucose Extract
Agar
Plate Count Agar

Presumptive
Lactose Broth
Lauryl Tryptose Broth
Azide Dextrose Broth
Ethyl Violet Azide
Broth
m Enterococcus Agar
KF Streptococcus Agar

Source: Difco Laboratories, Detroit.

Tests for Coliform Organisms


Confirmed
Completed
Endo Agar
Nutrient Agar
Levine EMB Agar
Lactose Broth
Brilliant Green Bile 2%
Formate Ricinoleate Broth
Lauryl Tryptose Broth
EC Medium
Boric Acid Broth
m Endo Agar LES
m Endo Broth MF
m FC Broth Base
m Coliform Holding Broth

TABLE 2.M.23

QC

Media for growth of microorganisms:


Microorganism
Actinomyces (aerobic)

Isolation
Differentiation
Propagation

Actinomyces Agar
Actinomycete Isolation Agar
Casitone Starch Agar

Fluid Sabouraud Medium


Sabouraud Dextrose /Maltose Agar
Tryptic Soy Agar/Broth

Algae
Algae Culture Agar/Broth
ChloreUa Agar/Broth

Candida albicans

BruceUa

Isolation

Differentiation

Propagation

Serological
Identification

Brain Heart Infusion w/PAB


& Agar
BruceUa Agar/Broth
Columbia Blood Agar Base
Eugon Agar + Supplement B or C

Potato Infusion Agar


Tryptose Agar
Tryptose Agar w/Crystal Violet
Tryptose Broth

Tryptose Agar/Broth

Brewer Anaerobic Agar


Columbia Blood Agar Base
Cooked Meat Medium
Fluid Thioglycollate Medium
Forget Fredette Agar
LM Agar
Liver Veal Agar

Levine EMB Agar


Rice Extract Agar
Wolin Bevis Agar

on

Chlamydospore Agar Wolin Bevis Agar


Corn Meal Agar
Pagano Levin Agar
Rice Extract Agar

ABY Agar
BiGGY Agar (Nickerson
Medium)
Candida BCG Agar

Corn Meal Agar


Sabouraud Dextrose Agar
Sabouraud Maltose Agar

BruceUa Suis Antiserum


Corresponding Antigens Also
Available
FA BruceUa Abortus
Clostridia

Isolation

BiGGY Agar (Nickerson


Medium)
Candida BCG Agar
Chlamydospore Agar

en

Tryptic Soy Agar w/Thionin or Basic Fuchsin

Brain Heart Infusion w/PAB


& Agar
BruceUa Agar/Broth
Liver Infusion Agar/Broth
Potato Infusion Agar
BruceUa Abortus Antiserum
BruceUa AMS Antiserum Poly
BruceUa Melitensis Antiserum

Euglena Broth BM

Algae Culture Broth


ChloreUa Broth
Euglena Broth

o
p
O

CO

Euglena Agar/Broth
Euglena Broth BM

Nutrient Gelatin
Actinomyces Agar/Broth/Medium Sabouraud Dextrose Agar
Actinomycete Isolation Agar
Sabouraud Maltose Agar
Fluid Sabouraud Medium
Tryptic Soy Agar

Liver Veal Agar w/o Dext.


McClung Toabe Agar Base
Proteose No. 3 Agar w/Hemoglobin
SFP Agar Base w/Egg Yolk Enrich
ment 50% and Antimicrobic Vials
K&P
SPS Agar
Tryptose Blood Agar Base

EL

Candida Albicans Antiserum


F A C. Albicans

C oh'form Group
BDG Broth
m BG Endo Broth
Cled Agar
Desoxycholate Agar
Desoxycholate Lactose
Agar
Endo Agar
m Endo Agar LES
m Endo Broth w/BG
m Endo Broth MF
m FC Broth Base
m HD Endo Broth

Hektoen Enteric Agar


Levine EMB Agar
MacConkey Agar
MacConkey Agar w/o Salt
Sorbitol Agar (Path. E. Coli)
Tergitol 7 Agar
Tryptose Blood Agar Base
w/Blood
XL Agar Base
XLD Agar

(Continued)

TABLE 2.M.23 {Continued)


Differentiation

Propagation

LM Agar
Loeffler Blood Serum
Nutrient Gelatin
Peptone Colloid Medium
Phenol Red Broth Base w/Carbohydrates
under anaerobic conditions
Sulfite Agar
Tryptone

AC Medium
Brain Heart Infusion w/PAB
& Agar
Columbia Blood Agar Base
Cooked Meat Medium

Egg Meat Medium


Liver Veal Agar w/o Dext.
Veal Infusion Medium

Serological
Identification

Isolation

Differentiation

Corynebacterium
Mueller Tellurite Base w/Mueller
Columbia Blood Agar Base
Tellurite Serum
w/Tinsdale Enrichment
Pai Egg Medium, Tubes
Dextrose Proteose No. 3 Agar
Tinsdale Base & Enrichment
w/Tellurite Blood Solution
Loeffler Blood Serum
Phenol Red Agar/Broth
Columbia Blood Agar Base
w/Carbohydrates or w/Diff.
w/Tinsdale Enrichment
Disks, Carbohydrates
Dextrose Proteose No. 3 Agar
Tinsdale Base and Enrichment
w/Tellurite Blood Solution
Tryptic Tellurite Agar Base
Mueller Tellurite Base
w/Mueller Tellurite Serum

Motility Test Medium


Acetate Differential Agar
Nitrite Test Strips
Christensen Agar
OF Basal Medium
Christensen Iron Agar
Phenol Red Agar/Broth
Citrate Mannitol Agar
w/Carbohydrates or w/Diff.
Decarboxylase Base
Disks, Carbohydrates
Moeller
Phenol Red Tartrate Agar
Decarboxylase Medium
Phenylalanine Agar
Base
Phenylalanine Malonate Broth
Differentiation Disks
Lysine, ONPG, Orni thine, Purple Agar/Broth
w/Carbohydrates or w/Diff.
Urea
Disks, Carbohydrates
F36M Hajna
Purple Lactose Agar
H. S Test Strips
Russell Double Sugar Agar
Indole Nitrite Medium
Sanders Agar w/Differentiation
Indole Test Strips
KCN Broth Base
Disks Carbohydrates
Kligler Iron Agar
Simmons Citrate Agar
Koscr Citrate Medium
Sorbitol Iron Agar
Krumweide Tri Sugar Agar TSU Agar
Levine EMB Agar
Triple Sugar Iron Agar
Lysine Decarboxylase
Tryptone Solution 1% (Indole
Broth
Test)
Lysine Iron Agar
Urea Agar/Broth
Lysine Lactose Broth
Urea R Broth
MIO Medium
MR-VP Medium
Malonate Broth
Motility Medium S
Motility Sulfide Medium
Brain Heart Infusion w/PAB & Agar
Cooked Meat Medium
Nutrient Agar/Broth
Plate Count Agar
Tryptic Soy Broth
Tryptone Glucose Extract Agar
Arizona Antiserum Poly
E Coli OB Antigens
Monophasic or Diphasic
11 Serogroups
Bethesda-Ballerup AntiE Coli O Antigens
serum Poly (Citrobacter
11 Serogroups
Antiserum)
Fluorescent E Coli Conjugates
E Coli OB & OK Antisera
20 F A E Coli Serogroups
20 Serogroups and
3 F A E Coli Polyvalent
3 Polyvalent
E Coli O Antisera
51 Serogroups

Balamuth Medium

Endamoeba histolytica
Endamoeba Medium w/Horse
Serum
Saline 1:6 & Rice
Powder

o
o
a

o
o

a
3

<X

en
(Continued)

TABLE 2.M.23 (Continued)


Propagation

Serological
Identification

Isolation

Differentiation

Propagation

Serological
Identification

Isolation

Corynebacterium (Continued)
Brain Heart Infusion w/PAB & Agar
Loeffler Blood Serum
Tryptic Soy Agar
Tryptose Blood Agar Base

Endamoeba histolylica (Continued)


Balamuth Medium
Endamoeba Medium w/Horse
Serum
Saline 1: 6 and Rice Powder

Actinomycete Isolation Agar


Brain Heart CC Agar
Brain Heart Infusion Agar
Cooke Rose Bengal Agar
DTM Agar
Emerson YpSs Agar
Eugon Agar w/Blood
Georg Fungus Medium
Ink Blue Agar
Littman Oxgall Agar
Brain Heart CC Agar
Corn Meal Agar
SABHI Agar
Sabouraud Agar Modified
Sabouraud Dextrose Agar
Sabouraud Maltose Agar
Actinomycete Isolation Agar
Brain Heart Infusion Agar
Cantino PYG Agar/Broth
Dextrose Neopeptone Broth
Fluid Sabouraud Medium
Lima Bean Agar
Malt Extract Broth
Mycological Agar & Broth
Neurospora Culture Agar

Trichophyton A gars 1, 2, 3, 4, 5,
6, 7
Vitamin Free Yeast Base
Yeast Carbon Base
Yeast Morphology Agar
Yeast Nitrogen Base
Potato Dextrose Agar
Potato Maltose Agar
SABHI Agar
Sabouraud Agar Modified
Sabouraud Dextrose Agar
Sabouraud Maltose Agar/Broth
Stoddard Oat Agar
WL Nutrient Broth
Wort Agar/Broth (Cult, of yeasts)
YM Agar/Broth
Candida Albicans Antiserum
FA C. Albicans

Bismuth Sulfite Agar


m Bismuth Sulfite Broth
Brilliant Green Agar
m Brilliant Green Broth
EMB Agar
Endo Agar

Klebsiella
Hektoen Enteric Agar
MacConkey Agar
MacConkey Agar w/o CV
MacConkey Agar w/o Salt
XL Agar Base
XLD Agar

C Acnes 554 & 605 Antisera


FA'C Diphtheriae
KL Antitoxin Strips
KL Virulence Agar
KL Virulence Enrichment
Fungi
Malt Agar
Mycobiotic Agar
Potato Dextrose Agar
SABHI Agar
Sabouraud Agar Modified
Sabouraud Dextrose Agar
Sabouraud Maltose Agar

00
05

i
Hemophilus or Bordetella
Columbia Blood Agar Base
Bordet Gengou Agar Base
w/Blood (Chocolated) and
w /Fresh Blood (Pertussis
only)
Supplement B
Eugon Agar w/Supplement B or C
Brain Heart Infusion
Heart Infusion Agar/Broth
w/Supp. B, C, or VX
w/Fildes Enrichment
Casman Medium Base
Proteose No. 3 Agar or GC Med.
Charcoal Agar
Base w/Hemo. and Supp. A, B,
C, or VX
Brain Heart Infusion Agar
Heart Infusion Agar
Proteose No. 3 Agar or GC
Med. Base w/Hemo. and
Supp. A, B, C, or VX

Tryptic Soy Agar w/Differentiation Disks BV, BVX, BX

Bordet Gengou Agar Base


w/Blood
Brain Heart Infusion
w/Supp. B
Casman Broth Base
Charcoal Agar

Eugon Broth w/Supp. A or B


Proteose No. 3 Agar w/Hemo.
and Supp. A, B, or VX

CO

a
a

I
o
03

B. Parapertussis AntiFA H. Influenzae A, B, C, D, E, F


serum
H. Influenzae Antisera Type A,
B. Pertussis Antiserum
B, C, D, E, F. Poly
B. Pertussis Antigen
FA Bordetella Parapertussis
FA Bordetella Pertussis
APT Agar/Broth
Elliker Broth
Eugon Broth
Lactobacilli MRS Broth
Orange Serum Agar

Lactobacilli
Orange Serum Broth Cone. 10X
Rogosa SL Agar/Broth
Tomato Juice Agar/Broth
Trypsin Digest Agar
Whey Agar/Broth

(Continued)

TABLE 2.M.23 (Continued)


Differentiation

Propagation

Serological
Identification

Isolation

Capsule Ink
Decarboxylase Medium Base
Differentiation Disks
Lysine, ONPG, Ornithine, Urea
F35M Hajna
H2 S Test Strips
Indole Test Strips
KCN Broth Base
Kligler Iron Agar
Lysine Decarboxylase Broth
Lysine Iron Agar
Lysine Lactose Broth
MIO Medium
Brain Heart Infusion w/PAB
& Agar
Cooked Meat Medium

Nitrite Test Strips


Phenol Red Agar/Broth w/Carbohydrates or w/Diff. Disks, Carbohy
hydrates
Phenol Red Tartrate Agar
Purple Agar/Broth w/Carbohydrates
w/Diff. Disks, Carbohydrates
Russell Double Sugar Agar
SIM Medium
Triple Sugar Iron Agar
Tryptone Solution 1% (Indole Test)
Worfel Ferguson Agar/Broth
Nutrient Agar/Broth

Serological
Identification

i
GO

APT Agar/Broth
Elliker Broth
L Agar
Lactobacilli Agar AOAC
Litmus Milk
Micro Assay Culture Agar
Micro Inoculum Broth
Orange Serum Agar/Broth

Peptonized Milk Agar


Purple Milk
Skim Milk
Tomato Juice Agar/Broth
Tryptic Digest Agar
Ulrich Milk
Whey Agar/Broth

Capsule Ink
FA Klebsiella Type 1
FA Klebsiella Type 2
FA Klebsiella Poly (1-6)
Klebsiella Antisera Types 1 through 72 and Poly (1-6)
Leptospira
Fletcher Medium Base
Stuart Medium Base w/Leptospira
w/Leptospira Enrichment
Enrichment
Leptospira Medium Base EMJH
Stuart Medium Base w/o Phenol
w/Lepto Enrichment EMJH
Red w/Leptospira Enrichment

Differentiation

Propagation

Litmus Milk
Purple Milk
Snyder Test Agar

Fletcher Medium Base w/Leptospira Enrichment


Leptospira Medium EMJH w/Leptospira Enrichment EMJH
Stuart Medium Base w/Leptospira Enrichment
Stuart Medium Base w/o Phenol Red w/Leptospira Enrichment
LEPTOSPIRA ANTIGENS
Pool 4 L. Australis
Leptospira Ictero
Pool 1 L. Ballum
L. Hyos
Kremastos Antigen
L. Canicola
L. Mini, Georgia
L. IcterohemPool
orrhagiae
(LT 117)
Pool 2 L. Bataviae
Pool 5 L. Cynopteri
L. Ce Iedoni
Individual Antigens
L. Grippotyphosa
L. Javanica
and Antisera Listed
L. Pyrogenes
Pool 6 L. Cynopteri
in Pools also Available,
Pool 3 L. Autumnalis
L.
Panama
plus L. Andamana,
L. Pomona
L. Shermani
L. Medanensis,
L. Wolfii
L. Sejroe. L. Biflexa
Patoc and L. Hardjo.

Cystine Heart Agar


w/Hemoglobin and Supplement B
Eugon Agar/Broth
Indole Nitrite Medium
Indole Test Strips
MR-VP Medium
Motility GI Medium
Motility Medium S
Brain Heart Infusion
Thiol Medium
Tryptic Soy Agar/Broth

Listeria
McBride Listeria Agar
Tryptose Blood Agar Base
w/Blood
Phenol Red Broth w/1%
Carbohydrates
Tryptone Solution 1% (Indole
Test)
Urea R Broth
Tryptose Blood Agar Base
Tryptose Agar/Broth

Listeria O Antiserum Type 1 FA Listeria Type 1


Listeria O Antiserum Type 4 FA Listeria Type 4
Listeria O Antiserum Poly
FA Listeria Poly
Corresponding Slide and
Tube Antigens Available

a
O

5
00

(Continued)

TABLE 2.M.23 (Continued)


Isolation

Differentiation

Propagation

Serological
Identification
Isolation

Differentiation

Propagation

Serological
Identification

<x

Blood Agar Base w/Blood


Brain Heart Infusion Agar
EMB Agar

Mima-Herellea
Hektoen Enteric Agar
Herellea Agar
Tryptose Blood Agar Base w/Blood

P-Aminodimethylaniline Oxalate Motility Medium S


(Oxidase Reagent)
Nitrite Test Strips
Differentiation Disks Oxidase
OF Basal Medium
F35M Hajna
Phenol Red Agar/Broth Base w/1%
Indole Test Strips
& 10% Carbohydrates
Indole Nitrite Medium
Simmons Citrate Agar
Motility GI Medium
Tryptone Solution 1% (Indole Test)
Brain Heart Infusion
Brain Heart Infusion w/PAB & Agar
Nutrient Agar/Broth
Tryptic Soy Broth
Mima Polymorpha Antiserum Poly
Herellea Vaginicola Antiserum
Neisseriae
Eugon Agar/Broth w/Supp. B, C,
or VX
GC Med. Base or Proteose No. 3
Agar enriched w/Hemoglobin
and Supplement A, B, C, or VX
Thayer Martin Medium
Transgrow Medium
Tryptose Blood Agar Base w/Blood
p-Aminodimethylaniline Oxa
Phenol Red Agar/Broth Base
late (Oxidase Reagent)
w/Carbohydrates
Cystine Tryptic Agar w/Carbohydrates
Differentiation Disks Oxidase
Brain Heart Infusion Agar/Broth GC Medium Base or Proteose No. 3
Agar enriched w/Hemoglobin or
Chocolate Agar (tubes)
Hemoglobin Solution 2% and
Dextrose Broth
Supplement B, C, or VX
Dextrose Starch Agar
Tryptose
Phosphate Broth
Eugon Broth w/Supp. B, C, or VX
FA N. Gonorrhoeae
Meningococcus Antisera Groups
A, B, C, D, X, Y, Z, Poly & Poly 2
FA Meningococcus Poly
Brain Heart Infusion w/PAB
& Agar
C asm an Medium Base
Chocolate Agar
Columbia Blood Agar Base
w/Hemoglobin 2% w/Supp.
B, C, or VX

Mycobacterium tuberculosis
Middlebrook 7H9 Agar/7H10
ATS Medium
Agar
Bovine TB Medium
Middlebrook 7H10 Agar
Dubos Oleic Agar
W/WR1339
IUTM Base
Mycobacteria 7H11 Agar
Lowenstein Medium Gruft
Lowenstein Jensen Medium Peizer TB Medium
Petragnani Medium
Nitrite Test Strips
Differentiation Disks
Proskauer Beck Medium
Auramine
TB Niacin Test Base
Dubos Medium Albumin
TB Niacin Test Strips & Control
Lowenstein Medium Gruft
Lowenstein Jensen Medium TB Stain Sets K & ZN
TB Fluorescent Stain Sets M, & T
Deeps (for Catalase)
Mycobacteria 7H11 Agar
ATS Medium
Middlebrook 7H9 Broth
Bovine TB Medium
Mycobacteria 7H11 Agar
Dubos Media
Peizer TB Medium
IUTM Base
Petragnani Medium
Kirchner Medium
TB Egg Agar
Lowenstein Jensen Medium

o
o

GO

i
3-

H-37 Ra Antigen & Antiserum

Civil Defense Agar


Cystine Heart Agar
w/Hemo. and Supple
ment B

Pasteurella
Eugon Agar/Broth w/Supp.
B or C
Tryptose Agar
Tryptose Blood Agar Base

Indole Nitrite Medium


Indole Test Strips
Motility GI Medium
Motility Medium S

Phenol Red Broth w/1%


Carbohydrates
Tryptone Solution 1%
(Indole Test)

Brain Heart Infusion


w/PAB & Agar
Civil Defense Agar

Cystine Heart Agar w/Hemoglobin or Hemoglobin Solu


tion 2%
Tryptose Agar/Broth
YPC Broth
P. Tularensis Antiserum

P. Tularensis Antigen
(Slide)
P. Tularensis Antigen
(Tube)

(Continued)

O
(6

i
EL

TABLE 2.M.23 (Continued)


Isolation

PPLO Pleuropneumonia-Like Organisms (Mycoplasma)


Heart Infusion Agar or Broth w/*
PPLO Agar
")
ith PPLO Serum FracPPLO Broth w/CV >
PPLO Broth w/o CV J
Supplement or
a Supplement S

Differentiation

Propagation

Serological
Identification

Heart Infusion Agar or Broth w/*


PPLO Agar
Enriched with PPLO Serum Frac
PPLO Broth w/CV
ion or
PPLO Broth w/o CV J
Mycoplasma Supplement or
1 *M:
Mycoplasma
Supplement S
L*M:

Pneumococci
GC Medium Base w/Hemoglobin
Blood Agar Base w/Blood
Tryptic Soy Agar w/Blood
Blood Agar Base No. 2
Tryptose Blood Agar Base
w/Blood
w/Blood
Brain Heart Infusion Agar
Columbia Blood Agar Base
w/Blood
Eugon Agar
Bile Salts No. 3
Blood Agar Base Media
Differentiation Disks Optochin
Hiss Capsule Stain + Copper Sulfate
Brain Heart Infusion Agar/Broth
Brain Veal Agar
Tryptic Soy Agar/Broth
PNEUMOCOCCUS ANTISERA (Diplococcus Pneumoniae)
Pool A: Types 1, 2, 7
Pool F: Types 23, 25, 27, 29,
Pool B: Types 3, 4, 5, 6, 8
31, 32
PoolC: Types 9, 12, 14,
Individual Types 1, 2, 3, 4, 5,
6,7,8 , 14, 18 & 19 Also
15, 17, 33
Available.
PoolD: Types 10, 11, 13,
20,22,24
FA Pneumococcus Poly
Pool E: Types 16, 18, 19,
21,28

Proteus
Isolation

Differentiation

Bismuth Sulfite Agar


m Bismuth Sulfite Broth
Brilliant Green Agar
m Brilliant Green Broth
Cled Agar
EMB Agar
Endo Agar

Hektoen Enteric Agar


MacConkey Agar
MacConkey Agar w/o CV
MacConkey Agar w/o Salt
XL Agar Base
XLD Agar

Decarboxylase Base Moeller


Decarboxylase Medium Base
Differentiation Disks Lysine
ONPG, Ornithine, Urea
F35M Hajna
H2 S Test Strips
Indole Test Strips
Kligler Iron Agar
Lysine Iron Agar
MIO Medium
Motility Medium S
Motility Sulfide Medium
Motility Test Medium
Nitrite Test Strips

Phenol Red Agar/Broth


w/Carbohydrates or
w/Diff. Disks, Carbohydrates
Phenylalanine Agar
Purple Agar/Broth
w/Carbohydrates or
w/Diff. Disks, Carbohydrates
Sanders Agar w/Diff. Disks
Carbohydrates
TSU Agar
Triple Sugar Iron Agar
Tryptone Solution, 1% (Indole
Test)
Urea Agar/Broth
Urea R Broth

BDG Broth
Bismuth Sulfite Agar
Cetrimide Agar Base
Cled Agar
EMB Agar
Endo Agar
Hektoen Enteric Agar
MacConkey Agar
Decarboxylase Medium
Base
Differentiation Disks
Lysine, ONPG, Ornithine, Oxidase, Urea
Indole Test Strips
Kligler Iron Agar
Lysine Decarboxylase
Broth
Lysine Iron Agar
MIO Medium
Motility GI Medium
Motility Medium S

Pseudomonas
MacConkey Agar w/o CV
MacConkey Agar w/o Salt
Pseudomonas Isolation Agar
Tryptic Soy Agar
Tryptose Blood Agar Base
w/Blood
XL Agar Base
XLD Agar
Motility Sulfide Medium
Motility Test Medium
N Broth
OF Basal Medium
Pseudomonas Agar F & P
SIM Medium
Sellers Differential Agar
TSU Agar
Tryptone Solution 1%
(Indole Test)

a
O

9 Io
09

5"
a

3P
d

ft

1
>1

a
09

(Continued)

00
CO

TABLE 2.M.23 (Continued)


Propagation

Serological
Identification

Isolation

Differentiation

Proteus (Continued)
Nutrient Broth
Brain Heart Infusion w/PAB
Tryptic Soy Agar/Broth
& Agar
Cooked Meat Medium
Nutrient Agar
Proteus OX2 Antigen (Slide)
Corresponding Antigens Also
Available for Tube Test
Proteus OX19 Antigen (Slide)
Proteus OXK Antigen (Slide)
Corresponding Antisera Also
Available
Salmonella typhosa
Brilliant Green Agar
ENRICHMENTS
m Brilliant Green Broth
FAS Broth
GN Broth Hajna
Cled Agar
SBG Enrichment
Desoxycholate Citrate Agar
SBG Sulfa Enrichment
EMB Agar
Selenite Broth
m EMB Broth
Selenite Cystine Broth
Endo Agar
Tetrathionate Broth Base
Hektoen Enteric Agar
m Tetrathionate Broth Base
MacConkey Agar
TT Broth Base
MacConkey Agar w/o CV
PLATING MEDIA
MacConkey Agar w/o Salt
BCP-D Agar
SS Agar
BG Sulfa Agar
m Urease Test Reagent
Bismuth Sulfite Agar
XL Agar Base
m Bismuth Sulfite Broth
XLD Agar

Decarboxylase Base Moeller


Decarboxylase Medium Base
Differentiation Disks Lysine,
ONPG, Ornithine, Urea
F35M Hajna
H Broth
H3 S Test Strips
Hemmes 7-In Medium
Indole Test Strips
KCN Broth Base
KP Organic Acid Base
Kligler Iron Agar
Lysine Decarboxylase Broth
Lysine Iron Agar
Lysine Lactose Broth

MIO Medium
Motility Test Medium
Nitrite Test Strips
Phenol Red Tartrate Agar
Purple Agar/Broth
w/Carbohydrates or
w/Diff. Disks, Carbohy
drates
Russell Double Sugar Agar
SIM Medium
Sanders Agar w/Diff. Disks,
Carbohydrates
TSU Agar .
Triple Sugar Iron Agar
Tryptone Solution 1%
(Indole Test)
Urea Agar/Broth
Urea R Broth

Pseudomonas (Continued)
Brain Heart Infusion w/PAB & Agar
Cooked Meat Medium
Nutrient Agar/Broth
Tryptic Soy Agar/Broth
FA Pseudomonas Pseudomallei
Pseudomonas Pseudomallei Antiserum

CD
O

3
o
o

GO

Salmonella other than Typhosa


PLATING MEDIA
ENRICHMENTS
BCP-D Agar
FAS Broth
BG
Sulfa
Agar
GN Broth Hajna
Bismuth Sulfite Agar
M Broth
m Bismuth Sulfite Broth
SBG Enrichment
Brilliant Green Agar
SBG Sulfa Enrichment
m Brilliant Green Broth
Selenite Broth
Cled
Agar
Selenite Cystine Broth
Desoxycholate Citrate Agar
Tetrathionate Broth Base
EMB Agar
m Tetrathionate Broth
m EMB Broth
Base
Endo Agar
TT Broth Base
Hektoen Enteric Agar
MacConkey Agar
MacConkey Agar w/o CV
MacConkey Agar w/o Salt
SS Agar
m Urease Test Reagent
XL Agar Base
XLD Agar
Decarboxylase Base
Motility Medium S
Moeller
Motility Sulfide Medium
Decarboxylase Medium
Motility Test Medium
Base
Nitrite Test Strips
Differentiation Disks
OF Basal Medium w/CarLysine, ONPG, Orni
bohydrates
thine, Urea
Phenol Red Tartrate Agar
F35M'Hajna
Purple Agar/Broth
H Broth
w/Carbohydrates or
w/Diff. Disks, Carbohy
H2 S Test Strips
drates
Hemmes 7-In Medium
Indole Test Strips
Russell Double Sugar Agar
KCN Broth Base
SIM Medium
KP Organic Acid Base
Sanders Agar w/Diff. Disks,
Kligler Iron Agar
Carbohydrates
Krumweide Tri Sugar
TSU Agar
Agar
Triple Sugar Iron Agar
Lysine Decarboxylase
Tryptone Solution 1%
Broth
(Indole Test)
Lysine Iron Agar
Urea Agar/Broth
Lysine Lactose Broth
Urea R Broth
MIO Medium
Wilson Blair Base
Motility GI Medium

(Continued)

3
o
03

a
(6

TABLE 2.M.23 (Continued)


Propagation
Serological
Identification

Isolation

Differentiation

Propagation

Brain Heart Infusion w/PAB


Nutrient Agar/Broth
& Agar
Tryptic Soy Agar/Broth
Cooked Meat Medium
Salmonella H Antiserum Group d
Salmonella O Antiserum Group D
Salmonella O Antiserum Poly A-I and Vi
Salmonella O Antiserum Poly A
Corresponding Antigens Also Available

ShigeUa
BCP-D Agar
Cled Agar
Desoxycholate Agar
Desoxycholate Citrate Agar
EMB Agar
Hektoen Enteric Agar
MacConkey Agar
MacConkey Agar w/o CV
MacConkey Agar w/o Salt
SS Agar
XL Agar Base
XLD Agar

Acetate Differential Agar


Decarboxylase Base Moeller
Decarboxylase Medium Base
Differentiation Disks Lysine,
ONPG, Ornithine, Urea
H Broth
Hemmes 7-In Medium
H2 S Test Strips
Indole Test Strips
KCN Broth Base
KP Organic Acid Base
Kligler Iron Agar
Lysine Decarboxylase Broth
Lysine Iron Agar
Lysine Lactose Broth
MIO Medium
Motility GI Medium

Motility Medium S
Motility Test Medium
Nitrite Test Strips
Phenol Red Tartrate Agar
Purple Agar/Broth w/Carbohydrates
or w/Diff. Disks, Carbohydrates
Russell Double Sugar Agar
SIM Medium
Sanders Agar w/Diff. Disks, Carbohydrates
TSU Agar
Triple Sugar Iron Agar
Tryptone Solution 1% (Indole Test)
Urea Agar/Broth
Urea R Broth
Wilson Blair Base

Brain Heart Infusion w/PAB & Agar


Cooked Meat Medium
Nutrient Agar/Broth
Tryptic Soy Agar/Broth

Brain Heart Infusion


w/PAB & Agar
Cooked Meat Medium
POLYVALENT ANTISERA
Salmonella O Antiserum
Poly A-I and Vi
Salmonella O Antisera
Poly A, B, C, D, E,
F, andG
Salmonella H Antiserum
Poly a-z
Salmonella H Antisera Poly
A, B, C, D, E, and F
Salmonella H Antisera
Spicer Edwards 1, 2, 3, 4,
and EN, Z 4 , L and 1
Complexes
FA Salmonella Panvalent
FA Salmonella Poly

Nutrient Agar/Broth
Tryptic Soy Agar/Broth
SALMONELLA O ANTISERA
Groups A, B, C,, C 2 , D, E,
E . , E , , E 3 , E 4 , F , G, H, I, J,
K, L, M, N, O, P, Q, R, S, T,
U, V, W, X, Y, Z and 51-61
and Salmonella Vi Antiserum
SALMONELLA H ANTISERA
Salmonella H Antisera a-z
SALMONELLA ANTIGENS
Salmonella O Antigens A-I
and Vi
Salmonella H Antigens a, b,
c, d, eh, g, i and 1 Complex

Staphylococci
Mannitol Salt Broth
Baird Parker Agar Base
Phenylethanol Agar
w/EY Tellurite EnrichStaphylococcus Medium 110
ment
Staphylococcus Medium 110
Blood Agar Base w/Blood
w/Azide
Chapman Stone Medium
Coagulase Agar Base
m Staphylococcus Broth
Colbeck EY Agar Base/
TMM Broth
Broth
Tellurite Glycine Agar
TPEY Agar w/TPEY Enrichment
Columbia CNA Agar
w/Blood
& Antimicrobic Vial P
Tryptose Blood Agar Base
DNase Test Agar
DNase Test Agar w/Methyl
Green
Mannitol Neomycin Agar
Mannitol Salt Agar
Blood Agar Base w/Blood
OF Basal Medium w/CarbohyChapman Stone Medium
drates
Coagulase Agar Base
Staphylococcus Medium 110
Coagulase Plasma
Staphylococcus Medium 110
Coagulase Plasma EDTA
w/Azide
Colbeck EY Agar Base/
Tellurite Glycine Agar
Broth
TPEY Agar w/TPEY EnrichDNase Test Agar
ment and Antimicrobic Vial P
DNase Test Agar w/Methyl Tryptose Blood Agar Base
Green
w/Blood
Mannitol Salt Agar
VJ Agar
Mannitol Salt Broth

9 Io

80

O
o
3

5
80

Brain Heart Infusion Agar/


Broth
Cooked Meat Medium
Dextrose Starch Agar
Phenylethanol Agar

Tryptic Soy Agar/Broth


Tryptose Agar
Tryptose Phosphate Broth

(Continued)

CO

TABLE 2.M.23 (Continued)


Serological
Identification

Isolation

Differentiation

Propagation

Serological
Identification

Isolation
Propagation

ShigeUa (Continued)
Alkalescens-Dispar Antisera Types 1, 2, 3, 4 and Poly
Shigella Antisera Poly Groups A, A,, B, C,, C 2 , D
Shigella Boydii Antisera Types 1-15
Shigella Dysenteriae Antisera Types 1-10
Shigella Flexneri Antisera Types 1-6
Streptococci including Enterococci
Azide Blood Agar Base
KF Streptococcus Agar/Broth
Azide Dextrose Broth
Mannitol Neomycin Agar
m Azide Broth
Mitis Salivarius Agar
BAGG Broth
Phenylethanol Agar
Columbia CNA Agar w/Blood
Pike Streptococcal Broth
m Enterococcus Agar
SF Medium
Tryptose Blood Agar Base
EVA Broth
Heart Infusion Agar
w/Blood
Tryptose Blood Agar Base
w/Hemo. and Supp. A or B
Bile Esculin Agar (entero)
Enterococcus Presumptive Broth
Bile Esculin Azide Agar (entero)
Heart Infusion 6.5% NaCl Broth
Blood Agar Base w/Blood
(entero)
Blood Agar Base No. 2 w/Blood
Phenol Red Broth Base w/Carbohydrates
Differentiation Disks Bacitracin
EVA Broth
SR Medium Base
Enterococcus Confirmatory Agar Tryptose Blood Agar Base w/Blood
AC Medium
Dextrose Broth
Brain Heart Infusion Agar/Broth Todd Hewitt Broth
Tryptic Soy Agar/Broth
Brain Veal Agar
Tryptose Agar
Cooked Meat Medium
Tryptose Phosphate Broth
Dextrose Agar
AHT Kit
FA Streptococcus Group A,
Streptolysin O Reagents
Streptococcus Antisera Groups
A, B, C, D, E, F, G, H, K, L, M, N, O, P, Q, R, S, T, MG
Streptococcus MG Suspension
Trichomonas
Kupferberg Trichomonas Base
Kupferberg Trichomonas Broth
Lash Serum Medium (tubes)
Kupferberg Trichomonas Base
Kupferberg Trichomonas Broth
Lash Serum Medium (tubes)

Source: Difco Product Selection Guide. 0229. (1974). Difco Laboratories, Detroit.

Staphylococci (Continued)
FA Staphylococcus Aureus

Thermophilic Flat Sour Organisms


Dextrose Tryptone Agar
m Dextrose Tryptone Broth

a
a

Ioo
GO

a- 3

s- i
Dextrose Tryptone Agar
m Dextrose Tryptone Broth

a
I

roorgai

<3

TABLE 2.M.24
Microorganism reactions on differential tube media

Xylose

Dextrose

Maltose

Bacto-Purple Broth Base Containing


Saccharose Lactose
Rhamnose Mannitol

Y
NC
NC
Y
NC
NC
Y
Y
Y
Y
NCor Y
NC
YG
NC or YG
NC
Y
Y
NCor Y
Y
Y
Y
Y
Y
Y
Y
Y
NC
YG
YG
NC
YG
YG
NC
YG
YG
NC
YG
YG
YG
NC
YG
YG
YG
NC
YG
YG
NC
NC
Y
Y
Y
NC
YG
YG
YG
NC or YG
YG
YG
YG
YG
YG
YG
YG
NC or YG
YG
YG
YG
NC or YG
YG
YG
YG
NC or YG
YG
YG
YG
YG
NC
YG
NCor Y Y o r YG
NC
NC
Y o r YG
NC
NCor Y
NC or YG NC or YG NC or YG
NC
NCor Y
NC
NC
NC
NC
NC
NC
NC
NC
NCor Y
NC
NC
Y
Y
Y
Y
NC
YG

NC
NC
Yslow
NC
NC
NC
Y
Y
NC
NC
NC
NC
NC
NC
NC
NC
YG
YG
YG
YG
YG
NC
NC
NC
NC
NC or YG
NC
NC

NC
Y
Y
NC
NC
Y
Y
Y
NC
YG
YG
YG
YG
NCor Y
YG
NC
YG
YG
YG
NC
NC
NC

NC
NC
Y
Y
YG
Y
Y
Y
Y
YG
YG
YG
YG
YG
YG
Y
YG
YG
YG
YG
YG
NC
NC
NC
Yo r YG
NC or YG
NC
NC

Dulcitol

Salicin

NC
NC
NC
NC
NC
NC
NC
NC
YG
NC
Y
NC
NC
NC
Y
NC
NC
NC
YG
NC
YG
NC
YG
NC
YG
NC
YG
NC
NC
NC
Y
NC
NC or YG
YG
NC
YG
NC or YG NC or YG
NC or YG NC or YG
NC or YG NC or YG
NC or YG
NC
NC
NC
NC
NC or YG
NC
NC

NC
NC

Bacto
SIM
Medium
Indol Motility
_
+
+
-

H2S

4
4

4
-

4
4

4
4
4

4-

+
-

4
4

4
4

4
4

4
+

Bacto
Urea
Agar
Butt Slant

Bacto

Simmons
Citrate

Agar

R
R
R
R
-

GO

4
4
4

Bacto
Urea
Broth

ft

1+

Organism'
Shigella dysenteriae (Shiga)
Shigella ambigua (Schmitz)
Shigella sonnei
Shigella paradysenteriaeBoyd and Flexner
Shigella paradysenferiaeNewcastle
Shigella alkalescens
Shigella madampensis
Shigella ceylonensis (dispar)
Salmonella typhosa (Eberthella typhosa)
Salmonella paratyphi
Salmonella schottmuelleri
Salmonella typhimurium
Salmonella choleraesuis
Salmonella enteritidis
Salmonella pullorum
Salmonella gallinarum
Aerobacter aerogenes
Aerobacter cloacae
Escherichia coli
Escherichia freundii
Escherichia intermedium
Proteus uulgaris
Proteus mirabilis
Proteus morganii
Proteus rettgeri
Klebsiella pneumoniae
Pseudomonas aeruginosa
Alcaligenes faecalis

CO *

4
4
4

o
b

35
o

(^
^
^^
SI*

M*

33"

R
R

4
4

4
4

R
R
R
R
-

Q
Q

R
R
R
R

4
4
-

(
hj
rt

5"

4
4
4

(Continued)

o
ft

2.

CO

2
O
^1
TABLE 2.M.24 (Continued)

Organism1

BactoKligler
Iron Agar
Slant
Butt

H2S

Bacto
Kramwiede Triple
Sugar Agar
Butt
Slant

Butt

Bacto
Triple Sugar
Iron Agar
Slant

H2S

Fermentation

NC
Y
NC
Y
Y
Y
NC
NC
NC
NC
Y
NC
Y
NC
Y
NC
Y
NC
NC
Y
NC
Y
NC
Y
NC
Y
NC
NC
Y
NC
Y
NC
Y
NC
Y
NC
NC
Yor YG
NC
YorY G
NC
Yor YG
NC
YorYG
NC
Y
NC
Y
NC
Y
NCor Y
Y
NCor Y
NC
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
+
+
Y
NC
Y
NC
Y
NC
Y
NC
NC
YG
NC
YG
NC
YG
NC
YG
NC
NC
+
+
YG
NC
YG
NC
YG
NC
YG
NC
NC
+
+
YG
NC
YG
NC
YG
NC
YG
NC
NC
YG
NC
YG
NC
YG
NC
YG
NC
NC
+
+
YG
NC
YG
NC
YG
NC
YG
NC
NC
+
+
YG
NC
YG
NC
YG
NC
YG
NC
NC
+
Y
NC
Y
NC

Y
NC
Y
NC
NC
YG
Y
YG
Y
YG
Y
YG
Y
YG
YG
Y
YG
Y
YG
Y
YG
Y
YG
YG
Y
YG
Y
YG
Y
YG
Y
YG
+
YG
Y
YG
Y
YG
Y
YG
Y
YG
YG
Y
YG
Y
YG
Y
YG
Y
YG
+
YG
NC
YG
NC
YG
Y
YG
Y
NC
+
YG
NC
YG
NC
YG
NCor Y
YG
NCor Y
NC
Yor YG
NC
YorY G
NC
Yor YG
NC
YorYG
NC
NC
Yor YG
NC
YorY G
NC
YorY G
NC
YorYG
NC
NC
Yor YG
NC
YorYG
NC
YorYG
NC
YorYG
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
NC
Reactions are the same as those of Aerobacter aerogenes except that the fermentation of lactose is consistently delayed.
Reactions are the same as those of Escherichia freundii or E. intermedium except that the fermentation of lactose is consistently delayed.
Reactions are the same as those of Escherichia coli except that the fermentation of lactose is consistently delayed.

YG=Acid and gas formal


R = Redurea hydrolyz
Names of organisms according to Bergey's "Manual of Determinate Bacteriology," Sixth Edition, 1948.

+=Pojitive
-=Negativ

<3

Bacto
Shaughnessy
Medium

FrieMver

09*

Motilit y

H2S

+
+
+
+
+
+
+

+
+
+
+
+
+
+

+
+
+
+
+
+
+
-

S
KM

sv

3o
0d

82.
rr-

M.

nu

S"
09

1
y

and

Shigella dysenteriae (Shiga)


Shigella ambigua (Schmitz)
Shigella sonnet
Shigella paradysenteriaeBoyd and Flexner
Shigella paradysenteriaeNewcastle
Shigella alkalescent
Shigella madampensis
Shigella ceylonensis (dispar)
Salmonella typhosa (Eberthella typhosa)
Salmonella paratyphi
Salmonella schottmuelleri
Salmonella typhimurium
Salmonella choleraesuis
Salmonella enteritidis
Salmonella pullorum
Salmonella gallinarum
Aerobacter aerogenes
Aerobacter cloacae
Escherichia coli
Escherichia freundii
Escherichia intermedium
Proteus vulgaris
Proteus mirabilis
Proteus morganii
Proteus rettgeri
Klebsiella pneumoniae
Pseudomonas aeruginosa
Alcaligenes faecalis
Paracolobactrum aerogenoides
Paracolobactrum intermedium
Paracolobactrum coliforme

Bacto
Russell Double
Sugar Agar
Butt
Slant

a
n

ftl

a
aih4 #

Source: Difco Manual, 9th Edition. (1973). Difco Laboratories, Detroit.


!

8S3

Food Composition, Properties, and General Data 1195

Microorganism, Selective and Differential Broths and


Media, Water Filtration Plant
TABLE 2.M.25
Selective and differential broths and media used for control of water filtration plant operation
Selective Broths

Selective Agars

Fuchsin Lactose Broth


Brilliant Green Bile 2%
MB-BCP
Formate Ricinoleate Broth
Crystal Violet Broth
Eijkman Lactose Medium
EC Medium
MacConkey Broth
Tetrathionate Broth
Selenite Broth
GN Broth, Hajna

MacConkey Agar
Violet Red Bile Agar
Desoxycholate Lactose Agar
Brilliant Green Bile Agar
Levine EMB Agar
Brilliant Green Agar
Bismuth Sulfite Agar
Desoxycholate Citrate Agar
XLD Agar

Differential Test Media


Bacto-Tryptone
MR-VP Medium
Koser Citrate Medium
Simmons Citrate Agar
Decarboxylase w/Lysine
Decarboxylase w/Arginine
Decarboxylase w/Omithine
TSI
KCN Broth
SIM Medium
m Bismuth Sulfite Broth
Purple Broth Base w/Carbohydrates

Source: Difco Laboratories, Detroit.

Microwave Cooking, Fresh Vegetables


TABLE 2.M.26
Microwave cooking of fresh vegetables. These vegetables require cooking in a
3-qt casserole with \ tsp of salt added. Times are average and may need
adjustments according to taste (power input, 0.8 kW)
Weight
(Oz)

Water
(Cups)

Cooking
Time
(Min)

Preparation
Notes

Asparagus
Beans (green
or waxed)
Parsnip
Peas
Potatoes
Squash
Acorn

16
16

12
9

16
16
16

None

3M>

16

None

Butternut
Hubbard
Summer
Turnip
Spinach
Onions

16
16
16
16
10
12

Vi
V4
%
1
None
2

6
6
6
15
4
15

Vegetable

Peel and slice


Shell
Skins on
Halve and re
move seeds
Peeled 1-in. cubes
Peeled 1-in. cubes
Quarter and slice
Cut into 8 pieces
Wash and drain

Source: Copson, D. A. (editor) (1975). Guide to domestic microwave cooking. In


Microwave Heating, 2nd Edition. AVI Publishing Co., Westport, Connecticut.

1196 Food Composition, Properties, and General Data

Microwave Cooking, Frozen Vegetables


TABLE 2.M.27
Microwave cooking of frozen vegetables. These vegetables require cooking in a
casserole with \ tsp of salt added (power input, 0.8 kW)
Vegetable

Weight (oz)

Asparagus
Beans (green)
Beans (wax)
Broccoli
Brussels sprouts
Cauliflower
Corn-on-cob
Corn (whole kernel)
Lima beans (baby)
Lima beans (fordhook)
Peas
Peas and carrots
Spinach (chopped)
Spinach (whole)
Squash

10
12
10
10
10
10
8 (2 ears)
10
10
10
12
10
12
12
12

Water
(Cups)

Cooking
Time (Min)

ft
%
1
ft
ft
ft
Vi
ft
lft
1
ft
ft
None
ft
None

6ft
12-14
12
9
10
4ft
5
4
15
10
8
8
8
9
4

Source: Copson, D. A. (editor) (1975). Guide to domestic microwave cooking. In


Microwave Heating, 2nd Edition. AVI Publishing Co., Westport, Connecticut.

Microwave Cooking, Fruit


TABLE 2.M.28
Preparation and heating times in minutes for cooking fruit
Fruit
Apples

Amount
4 medium

Apple sauce

6 medium

Apricots (dried)

11 oz

Bananas

2 large

Cranberry sauce

1 lb

Grapefruit

4 halves

Peaches (fresh)

8 medium

Prunes

1 lb

Rhubarb sauce

2 cups

Time
Preparation
(min)
Remove core, pare around top,
6
fill, and sprinkle with sugar.
6-8 Wash and core. Cook with ft
cup water. Strain. Add Vi
cup sugar.
Cook
in 2 cups boiling water.
9
Covered casserole.
Quarter, space well in dish,
lft
brush with melted butter.
Heat.
Cook until skins burst in 2 cups
sugar, I ft cups water.
Brush fruit witn hot mixture of
2 tsp butter, 2 tbsp honey,
Ve tsp nutmeg. Cook until hot.
Mix 2 tbsp lemon juice and V*
cup water. Pour over sliced,
peeled fruit. Make smooth
mixture and pour over fruit;
% cup flour, 1 cup brown
sugar, Vi tsp salt. Heat.
Place in 2 cups of water and
soak over night. Cook.
Mix rhubarb with 1 cup sugar,
2 tbsp water and dash of salt.

Source: Copson, D. A. (editor) (1975). Guide to domestic microwave cooking. In


Microwave Heating, 2nd Edition. AVI Publishing Co., Westport, Connecticut.

Food Composition, Properties, and General Data 1197

Microwave Processing Time


TABLE 2.M.29
Approximate processing times for microwave ovens
Processing Time (Min)

Food Item
Meat, precooked and cooled
Ham steak
Short ribs of beef
Poultry, precooked and cooled
Fried chicken, disjointed
Fried chicken, half
Seafood, raw to done
Vegetables, canned
Corn, green beans, peas
Baked beans
Potatoes
Vegetables, fresh
Corn on the cob
Broccoli
Spinach
Asparagus
Potatoes
Vegetables, frozen
Corn
Asparagus
Cauliflower
Casseroles, precooked and cooled
Chicken a la king
Stuffed cabbage
Macaroni and cheese
Spanish rice
Spaghetti
Beef Stew
Ravioli
Chili con carne
Meat pie
Chop suey

3
2
2%
2%
2

%
1%

2
8
3
9
5
5
7
12

l'/2
2
1%
172
1V2
2
2
1%
1%
2

Source: Kazarian, E. A. (editor) (1975). Equipment requirements.


In Food Service Facilities Planning. AVI Publishing Co., Westport,
Connecticut.

Milk, Amino Acids


TABLE 2.M.30
Amino acids essential to man in cow's milk products (gr per 100 gm)

Tryptophan
Threonine
Isoleucine
Leucine
Lysine
Methionine
Cystine
Phenylalanine
Tyrosine
Valine

Casein

Lactalbumin

1.3
4.3
6.6

2.2
5.2
6.2

10.0

12.3

8.0
3.1

9.1
2.3
3.4
4.4
3.8
5.7

0.38
5.4
5.8
7.4

Dried
Nonfat Milk

Dried
Whey

0.50

0.15
0.68
0.73
1.04
0.77
0.19
0.25
0.32
0.13
0.64

1.6
2.3
3.5
2.8

0.87
0.32
1.7
1.8
2.4

Source: Gordon, W. G., and Kalan, E. B. (1974). Proteins of milk. In


Fundamentals of Dairy Chemistry, 2nd Edition. B. H. Webb, A. H. Johnson, and
J. A. Alford (editors). AVI Publishing Co., Westport, Connecticut.

CD
QO

TABLE 2.M.31
Composition of the edible portion (EP) and refuse in the material as purchased (AP)

Item
No .

Commodity and Description

Water

Protein

Fat

Carbohydrate
Total
(by dif) Fiber

O
0

Ash

Calories
(No./lOO g)

Refuse
in AP
(%)

Notes

r\
ft

GO

**

Gfi
M

(Percent of Edible Portion)

ft

Milk and Cheese


Milk (cow's)
Whole, fluid-3.5% fat
3.0% fat
3.2% fat
3.9% fat
Skim, fluid, or buttermilk

87.3
88.0
87.7
87.0
90.2

3.5
3.3
3.4
3.5
3.6

255

Cream (20% butter fat)

72.4

2.9

25 6
257
258
259

Other milk
Goat's, whole, fluid
Sheep's, whole, fluid
Buffalo's, whole, fluid
Carabao's, whole, fluid
Camel'sUse No. 256

86.4
82.3
83
80

3.8
5.8
4
5.8

260

Processed milk (cow's)


Whole, evaporated, unsweetened

26 1

3.5
3.0
3.2
3.9
0.4
20
4.5
6.5
7.5
9

5.0
5.0
5.0
4.9
5.1

0
0
0
0
0

0.7
0.7
0.7
0.7
0.7

65
60
62
68
39

0
0
0
0
0

4.1

0.6

204

4.5
4.5
4.7
4.4

0
0
0
0

0.8
0.9
0.8
0.8

73
99
101
121

0
0
0
0

5*

Pro

250
251
252
25 3
25 4

CD

GO

a.

s*

B
5.
o
M

L
O

73.7

7.9

9.9

1.5

138

Whole, evaporated, unsweetened

69

8.3

9.0

12.0

1.7

161

26 2

Whole, condensed, sweetened

27

8.1

8.4

54.8

1.7

320

26 3
264

Whole, condensed, sweetened


Skim, condensed, sweetened

25
28

8.2
9.6

10
0.4

55
59.9

0
0

1.8
2.1

33 6
276

Use for U.S.A.,


Canada
Use for U.K., prewar
(Currently com
position is similar
to No. 260)
Use for U.S.A.,
Canada
Use for U.K.

0
0

0
0
0

(Continued)

Food Composition, Properties, and General Data 1199

Milk and Cheese Composition

(Continued)

oo

<u <3

0 o
v JTra

3 "a w o

o 2 o

So S

s ^ "S 3 "*

<N
CT>
t

(DO
O CO
if l CO

o o

4J 35 O

S f $ o

coco
co o

* -<t O5
0 0 <N Cfl

o o o

CN

CO ' t CO

CM i H

i
0
IO

O.iH
00

co co

CN CO

CN

0 0 i-l

eo

rH

om

(OOH

oo t-

co * m

ii
*O 'O
W

S 6

CO t CO CO
CN CN

<X>
CO
CN

"S
(11

0)
V 0
CO CO

O
CO

0>OH

CN CO

<*

m co

CN CN CN

CN CN

CN

CM CN

to t> t>

a O

.s 6

1200 Food Composition, Properties, and General Data

Milk and Milk Products, Vitamin Content

1 1

<* f

1 1

>*

o
>d
.cn

^ rH CO CO
1

m oo
c-

rH CM

CO CM
rH

co en

CM

t-

CM

00
CO*

s
.a
t-OW

eo oo c- f-

CO 00
CO 00

eo

CM

IO rH T* CM

.0-30

CO CO ^* C*"
CM

CO

rH

1
rH

CO CO
CM CM

CO
CM

1 1

x*CO

^ 4 r H CO CO
CO O t CO

'S
CO r-t CM CM

*! CO
CO

CM
rH rH
II

rH

<* CO

< N <N <N O i


I
I
I
I

O CO CO rH
. rHrHCO
O

Oi rH CO
CM <N t^

CO
00 CO

o rH

CM rH rH CO

co

rH CM rH rH ^< CO

cq

CM <*' ^ t CM
I I I I
rH CO 00 00

rH CM
I I

rH
I

to

rH CO

rH

IO .

rH

CO

co

en

rH

5
IO

c- co oo n
rH CO CO IO

CM
^^J
rH CO*
II
CO

co TJ co en
oo

CO

rH
I
CM
^

t- en
rH 0 0
r-t

rH

IO

t- CO t* 't
rH Tt< CN rH
rH CO

CM

rH

rH

in
rH
I
*
rH

eo co
ON
II
00
PCM
O

ao m to -*
co en CM

CO rH 00 CM

CO
i-i
I
IO

" CO
CM CO*
I I
O
rH
CM

CO
IO Tjt CO CM rH CO
CM CO * CO
rH rH r-t r-t CM rH CO CO CM
rH CM

i-t

oo to co en
u
O
CM
CO IO CO rH
rH IO
O CO O IO

rH

rH

rH
CO
IO CO
-#
I I
O CM

rH
CO

I
00

O CM
>*' rH

^ d *! ei
*
CO
^I rH IfiI TlJ
rH CO'

l!
SB
H> 3.

rH

1
i

CO

CM
co

dcocod

r-t

Food Composition, Properties, and General Data 1201

Milk and Milk Products, Vitamin Content (Continued)


< * co eo CD

rH

OOOO

OOOO

.022

oooo

oo

CN

H N

004-0..0062

.014-0..022

CO O l *
* CO rH CD
O O O CN

CO Oi
rH lO

o o

dd

lO

t - CO

o o

do

o
o
o

i-t H
CN t
O O

oooo

do"

CN

O rH

oo

.008-0,

.029-0

o o

0038

.034

PPPd
OOO

lO T*
CN O
OrH

o
o

.001

CN CO rH rH

CN

.0023

.019
.0021

.0012

o o o co
oooo
oooo
i i i i

.0031-0.0047

D.022-0..045

^ <* OJ
t - iO rH 00

D.018-0.02

.0017-0..0024

.0007-0..0018

< *

di d
i
0 0 CO
0 0 rH
O

00
CN

TC00

HO

o o

1?

CN *

dd

rH TlJ

do

do

rH CN CO l O
CN

CN rH rH CN

OtO

CO

o o o ^<

O CO

CO ** O t

rH ID

?
?
????
lO Tj<
CN CN rH O
rH CO CO rH

rH r-*

PPPd
ooo

6
o

rH O CO

OOOeo
OOOO

O
CO

CO

Tl<
CN
rH OS t > IT>

HO)

P i
do

O CN
O O

lO
rH

q CN co q

odd

u
O) C4 LO t ^

CO CO

CO
lO 00

HOHf
I I I I
CN CN iO t>
a io io j

oco
i i
CO CO

odd
Tj< CO

o o co

Q0OiO<

co us c- a*

eg jj

CO Tl<

TJ

O CN

ij

eo ^ co q

do

CN

d o d

^ oq q i>

'

TABLE 2.M.32

(Continued)
Content of chollne, vitamin C, and vitamin E In milk and milk products8

Milk or milk
product

Choline
Range

Avg

Vitamin C
Avg
Range

Avg

43-218

21.l k

16.5-27.5
4-58
4-18
26-120

(46)
( 7)
( 6)
( 7)

2.6
7.5

2.2-3
5-10

( 2)
( 2)

4.8

0.5-9.1

( 2)

(1)
(1)
394-1,070 (4)

26
11
81

(1)

19
98

9-25 ( 4)
53-170 ( 3)

13

( 1)

48

1,182

(9) c

410-1,700 (6)

2,059

1,808-2,310 (2)

(1)

12
0
8
6.2

(3)
(1)

9
0
3

0-11

( 1)
( 4)
( 4)

13

11-15

( 2)

18 3
24

1,356

20-400

210

700-2,011 (2)
209-210 (2)

22 0

(1)

335

190-480

(2)

0
0
0
0
0
0

9-14

(
(
(
0-10.9 (
0-0

0-0

(
(
(
(
(
(

0.98

0.20-1.84 (14)

^^

2)
1)
1)
5)

1)
3)
1)
1)
1)
1)

to

* I

(mg/kg)
121
344
246
86 2

"*

8
a, o

Vitamin E
Range

Whole milk:
Fluid
Condensed
Evaporated
Dried
Skimmilk:
Fluid
Dried
Chocolate milk:
Fluid
Buttermilk:
Fluid
Dried
Kefir
Yoghurt
Cream:
Half and half
Butter
Ice Cream
Whey:
Fluid
Dried
Casein, 1crude
Cheese:
Very hard:
Parmesan
Hard:
Cantal
Cheddar
Cheshire
Edam
Gruyere
Swiss

3-

I. 9
24
3

17-31

(10)
( 1)

9
10
3.1
3.0

( 1)
( 1)
( 1)
(Continued)

a
a.

TABLE 2.M.32 (Continued)


Milk or milk
product
Semisoft:
Bluem
Miinster
Roquefort0
Stilton
Soft:
Ripened:
Bel Paese
Brie
Camembert
Reblochon
Unripened:
Cottage
Cream
Processed:
Cheddar
Gruyere
a

Avg

Choline
Range

Avg

Vitamin C
Range

Avg

as

Vitamin E
Range

(mg/kg)x

470

0
8.5
0
0

(
(
(
(

1)
1)
1)
1)

0
4.0
4.0
8.8

(
(
(
(

1)
1)
1)
1)

0
0

( 1)
( 1)

6.5

( 1)

J
o

0*

( 1)

(1)
^Obtained by microbiological assay; rat assay gave 0.500
(1).
"Obtained by microbiological assay; chick assay gave 0.585
(0.570-0.600) (2); other assays of unstated type gave 0.616

a).

&

era

'Type of assay not stated.


JOne value obtained by chick assay; the other, by assay of
unstated type.
kFresh milk; average for market milk (18 references); 10.5
(2.4-20.5) mg per liter.
lClassified
primarily according to Sanders.
m
May be made from milk of species other than the cow.
n
Made from ewe's milk.
Source: Hartman, A. M., and Dryden, L. P. Vitamins in milk and milk products. J. Dairy Sci.

nti nue

Mean and range of average values obtained from publications of various groups of workers.
bMilligram
per liter for products designated fluid.
c
Figures in parentheses indicate number of references
consulted.
dThis average is based on determinations made by both
microbiological and chemical assays, but some of the early
values obtained by chemical means were extremely high
(3.0,
4.5, and 8.2 mg per liter) and have been omitted.
e
Three figures outside this range, one much higher (6.5)
and two much lower (each 0.06) have been omitted.
fOne high value of 0.024 mg per liter has been excluded.

I
s

o
wB5
I-*

to

O
CO

to

204

ao

TABLE 2.M.33
Typical composition (percent) of the milks of cows of six breeds

Fat

Protein

Lactose

Ash

Nonfat
Solids

Total
Solids

Fat

Protein

Lactose

Ash

Nonfat
Solids

86.35
85.47
86.97
86.87
87.43
87.72

5.05
5.05
4.03
3.85
3.63
3.41

3.90
3.78
3.51
3.48
3.32
3.32

4.96
5.00
4.81
5.08
4.89
4.87

0.74
0.70
0.68
0.72
0.73
0.68

9.60
9.48
9.00
9.28
8.94
8.87

14.65
14.53
13.03
13.13
12.57
12.28

34.47
34.75
30.93
29.32
28.88
27.77

26.62
26.02
26.94
26.50
26.41
27.03

33.86
34.41
36.91
38.69
38.82
39.66

5.05
4.82
5.22
5.48
5.81
5.54

65.53
65.25
69.07
70.68
71.12
72.23

Source: Webb, B. H., Johnson, A. H., and Alford, J. A. (1974). Fundamentals of Dairy Chemistry, 2nd Edition. AVI Publishing Co.
Westport, Connecticut.

ral

Water

i, and

Guernsey
Jersey
Ayrshire
Brown Swiss
Shorthorn
Holstein

09

in Total Solids

pert

Breed

itio

in Milk

ompo!sition.

a
05

Food Composition, Properties, and General Data 1205

Milk Composition I
TABLE 2.M.34
Composition 1 of whole and skim cow's milk, in liquid, concentrated and dried forms,
and losses in nutrients in treatment
Vitamin A
(retinol)
activity

2*

Amount
dig/
100 g)

. . . Percent .

Loss

Vitamin D
Amount
(IU/
100 g)

Loss

Thiamine
Amount
(lig/

Loss

100 g)

WHOLE

Raw

87.6

3.3

3.6

4.7 0.12

50

45

87.6

3.3

3.6

4.7 0.12

50

None

None

42

Sterilized (in-bottle
process)

87.6

3.3

3.6

4.7 0.12

50

None

None

30

UHT treated

87.6

3.3

3.6

4.7 0.12

50

None

None

42

(1)

68.5

8.4

9.2 12.0 0.30

125

None

None

67

40

(2)

73.0

7.0

8.0 10.0 0.26

105

None

None

57

40

(1)

25.0

8.4

9.2 55.4 0.30

125

None

None

103

10

(2)

29.0

7.3

8.0 53.9 0.27

110

None

None

90

10

Roller

3.0 25.0 27.5 37.5 0.91

383

None

15

None

290

15

Spray

3.0 25.0 27.5 37.5 0.91

383

None

15

None

310

10

HTST treated .

. . . .

35

Evaporated . . . .

Sweetened condensed

Dried

SKIM

Raw

90.8

Evaporated . . . .
Sweetened condensed
Dried

0.1

80.0

7.4

0.2 10.7 0.26

None

61

40

29.0

9.6

0.3 58.8 0.34

None

120

10

3.0 36.0

1.0 50.5 1.26

13

None

450

10

7 indicates possible slight loss.


1

4.9 0.12

3.4

47

None

(Continued)

For simplicity, rounded-off values have been taken for raw milk and all other forms are assumed to
sweetened condensed whole milk to represent two different 3 degrees of concentration current on the
raw milk: 2 mg/100 g is for milk as it leaves the udder. Appreciable loss of biological availability.

1206 Food Composition, Properties, and General Data

Milk Composition I (Continued)


TABLE 2.M.34
Riboflavin
Amount Loss
(ug/
100 g)
(%)

(Continued)
Pantothcnic
acid

Nicotinic
acid

Amount Loss Amount Loss


(ug/
(ug/
(%)
100 g) (%) 100 g)

150

350

150 None

350

150 None

Vitamin B,

Vitamin B u

Bio tin

Amount Loss Amount Loss Amount Loss Amount Loss


(ug/
(tig/
(ug/
(MS/
(W) 100 g) (*)
(%) 100 g)
(%)
100 g)
100 g)

0.30

2.0

0.30 < 1 0

1.8

10

1.5

None Trace > 9 0

1.0

50

None

1.5

None

63

3.4

53

None

63

220 None

100

25

100 None

25

None

1.5

None

350

100 None

25

150 None

350

100 None

25

None

875

250

315 None

735

210

None

875

250

330 None

775

1 150 None

2 700

760

1 150 None

2 700

360

375

375

145

Vitam n C*

1.5

0.24

20

1.8

10

10

<0.10

90

2.0

60

2.8

10

<0.10

90

1.7

60

None

3.4

10

0.53

30

4.3

15

55

None

3.0

10

0.47

30

3.8

IS

190

None

10.0

10

1.60

30

11.0

30

760

190

None

10.0

10

1.60

30

13.0

20

103

26

1.5

0.30

2.0

315

None

780

225

57

2.9

10

<0.10

90

1.7

60

410

None

1000

290

None

73

None

3.8

10

0.60

30

4.8

15

1530

None

3 800

1 100

275

None

14.0

10

2.20

30

17.0

20

have been derived from that


particular milk. Two separate values are given for evaporated and for
international' market. 2 Survival of vitamin C would depend on the amount originally present in the
* Loss of riboflavin in the fat-globule membrane.
Source: Kon, S. K. (1972). Milk and Milk Products in Human Nutrition. Food and Agriculture
Organization, United Nations, Rome.

Food Composition, Properties, and General Data 1207

Milk Composition II
TABLE 2.M.35
Composition of cow's milk
Minimum
Requirements

Breed Means
Composition

Mean

Normal
Variations

Fat

4.00
3.50
2.90
4.90
0.70
9.10
13.10

2.60-8.37
2.44-6.48
1.60-4.50
2.41-6.11
0.56-0.936
7.20-11.90
10.56-17.90

Protein
Casein
Lactose
Ash

Milk-solids-not-fat (msnf)
Total solids

Holstein

Jersey

Guernsey

3.40
3.32
2.30
4.87
0.68
8.86
12.26

5.37
3.92
3.00
4.93
0.71
9.54
14.93

4.95
3.91
2.90
4.93
0.74
9.66
14.61

Ayrshire

Brown
Swiss

States

USPH

4.00
3.58
2.50
4.67
0.73
8.90
12.90

4.01
3.61
2.60
5.04
0.68
9.40
13.41

3.25

8.50
11.75

3.25

8.00
11.25

Source: Arbuckle, W. S. (1973). Dairy products. In Quality Control For The Food Industry, Vol. 2, 3rd Edition.
A. Kramer, and B. A. Twigg (editors). AVI Publishing Co., Westport, Connecticut.

Milk, Concentrated

Products

TABLE 2.M.36
Approximate composition of concentrated milk products
Product

Water
(%)

Fat
(%)

Protein
(%)

Lactose
(%)

Sucrose
(%)

Ash
(%)

Evaporated milk

73.00

8.30

7.50

9.70

1.40

Plain condensed
milk

70.00

8.50

7.80

11.90

1.80

Condensed skim
milk

71.50

0.50

8.80

12.70

2.00

Sweetened con
densed whole

27.47

9.28

7.42

13.35

40.60

1.88

Sweetened con
densed skim

29.00

0.06

10.32

15.60

42.27

2.25

Condensed
buttermilk

72.00

1.95

10.61

13.01

Condensed whey

70.00

0.30

3.60

21.60

3.33

3.33

Source: Arbuckle, W. S. (1973). Dairy products. In Quality Control For The Food
Industry, Vol. 2, 3rd Edition. A. Kramer, and B. A. Twigg (editors). AVI Publishing Co.,
Westport, Connecticut.

1208 Food Composition, Properties, and General Data

Milk, Dry Products


TABLE 2.M.37
Approximate composition of dry milk products
Product

Water
(%)

Fat
(%)

Protein
(%)

Lactose
(%)

Ash
(%)

Lactic Acid
(%)

Dried whole
milk

2.00

27.00

26.50

38.00

6.05

Nonfat dry
milk

3.23

0.88

36.89

50.52

8.15

1.40

Dry
buttermilk

3.90

4.68

35.88

47.84

7.80

1.55

Dried whey

6.10

0.90

12.50

72.25

8.90

7.00

Dried malted
milk

3.29

7.55

13.19

72.40'

3.66

Dry cream

0.66

65.15

13.42

17.86

2.91

Lactose, maltose, and dextrin.

Source: Arbuckle, W. S. (1973). Dairy products. In Quality Control For The Food
Industry, Vol. 2, 3rd Edition. A. Kramer, and B. A. Twigg (editors). AVI Publishing Co.,
Westport, Connecticut.

Milk, Fatty Acids, Seasonal


TABLE 2.M.38
Seasonal variation (weight percent) of component acids of milkfat

Acid
Butyric
Caproic
Caprylic
Capric
Laurie
Myristic
Palmitic
Stearic
As Arachidic
9-Decenoic
9-Dodecenoic
9-Tetradecenoic
9-Hexadecenoic
Oleic
As Octadecadienoic
As CJO-M unsaturated

Stall-Fed
Winter

Silage-Fed
Winter

3.0
1.4
1.5
2.7
3.7
12.1
25.3
9.2
1.3
0.3
0.4
1.6
4.0
29.6
3.6
0.3

3.6
2.0
0.5
2.3
2.5
11.1
29.0
9.2
2.4
0.1
0.1
0.9
4.6
26.7
3.6
1.4

June
Pasture
3.7
1.7
1.0
1.9
2.8
8.1
25.9
11.2
1.2
0.1
0.2
0.6
3.4
32.8
3.7
1.7

August
Pasture
3.5
1.9
0.7
2.1
1.9
7.9
25.8
12.7
1.5
0.1
0.2
0.6
2.4
34.0
3.7
1.0

Source: Kurtz, F. E. (1974). The lipids of milk: composition and properties. In


Fundamentals of Dairy Chemistry, 2nd Edition. B. H. Webb, A. H. Johnson, and J. A.
Alford (editors). AVI Publishing Co., Westport, Connecticut.

s
s

TABLE 2.M.39
Average composition (percent) of milks of various mammals1
in Total Solids

in Milk
Species

Water

Fat

Protein

Lactose

Ash

Nonfat
Solids

Total
Solids

Fat

Protein

Lactose

Ash

Nonfat
Solids

Woman
Cow
Cow
Goat.
Ewe
Egyptian
buffalo
Chinese
buffalo
Philippine
cara
bao
Indian
buffalo
Camel
Mare
Ass
Reindeer
Llama

87.43
87.2
86.61
87.00
80.71

3.75
3.7
4.14
4.25
7.90

1.63
3.5
3.58
3.52
5.23

6.98
4.9
4.96
4.27
4.81

0.21
0.7
0.71
0.86
0.90

8.82
9.1
9.25
8.75
11.39

12.57
12.8
13.39
13.00
19.29

29.83
28.9
30.91
32.69
40.96

12.97
27.34
26.76
27.08
27.11

55.53
38.28
37.04
32.85
24.94

1.67
5.47
5.30
6.62
4.67

70.17
71.1
69.09
67.31
59.05

82.09

7.96

4.16

4.86

0.78

9.95

17.91

44.44

23.23

27.14

4.36

55.56

76.80

12.60

6.04

3.70

0.86

10.60

23.20

54.31

26.03

15.94

3.71

45.69

78.46

10.35

5.88

4.32

0.84

11.19

21.54

48.05

27.30

20.06

3.90

51.95

82.76
87.61
89.04
89.03
63.30
86.55

7.38
5.38
1.59
2.53
22.46
3.15

3.60 2.98
2.69
2.01
10.30
3.90

5.48
3.26
6.14
6.07
2.50
5.60

0.78
0.70
0.51
0.41
1.44
0.80

9.86
7.01
9.37
8.44
14.24
10.30

17.24
12.39
10.96
10.97
36.70
13.45

42.81
43.42
14.51
23.06
61.20
23.42

20.88
24.05
24.54
18.32
28.06
29.00

31.78
26.31
56.02
55.33
6.81
41.63

4.52
5.65
4.65
3.74
3.92
5.95

57.19
56.58
85.49
76.94
38.80
76.58

Ed. note. An unpublished survey (19731 of over one million commercial cow milk samples indicates an average composition of: fat 3.68"*, nonfat solids 8.48"*, protein 3.14%,
lactose 4.64%, ash .1%.

Source: Johnson, A. H. (1974). The composition of milk. In Fundamentals of Dairy Chemistry, 2nd Edition. B. H. Webb, A. H. Johnson, and
J. A. Alford (editors). AVI Publishing Co., Westport, Connecticut.

as

3
o

1.
5

i
3M
oce
M

o
w

13

5*
ft-

to

1210 Food Composition, Properties, and General Data

Milk, Physical Properties


TABLE 2.M.40
Physical properties of milk
Acidity (%)

0.160.02
6.60.2
55.3
1.032+0.004
-0.5 5
100.17

PH

Surface tension (dynes)


Specific gravity
Freezing point (C)
Boiling point (C)
Specific heat at
0C

15C
40 C
Coefficient of expansion at
10C
15.6C
21.1C
Viscosity (centipoise)
Electrical conductivity (mho)
Source: Arbuckle, W. S.
Quality Control For The
Edition. A. Kramer, and
Publishing Co., Westport,

0.920
0.938
0.930
0.9975
0.9985
1.0000
1.6314
45-48 X 10"'

(1973). Dairy products. In


Food Industry, Vol. 2, 3rd
B. A. Twigg (editors). AVI
Connecticut.

Milk, Species
TABLE 2.M.41
Composition of milk of different species
Component
Fat (%)
Protein (total %)
Casein (%)
Albumin (%)
Lactose (%)
Ash(%)
Specific gravity
Total solids (%)

Cow
4.0
3.5
2.9
0.5
4.9
0.7

1.032
13.1

Human

Goat

Sheep

3.7
1.6
0.9
0.7
7.0

4.25
3.52

7.92

0.21
1.029
12.5

0.73
1.035
13.0

2.8
0.7
4.2

5.2
3.6
1.3
4.8

0.93
1.034
19.29

Source: Arbuckle, W. S. (1973). Dairy products. In Quality Control For The Food
Industry, Vol. 2, 3rd Edition. A. Kramer, and B. A. Twigg (editors). AVI Publishing Co.,
Westport, Connecticut.

Food Composition, Properties, and General Data 1211

Milk, Total Solids


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1212 Food Composition, Properties, and General Data

Minerals (Major), Food


TABLE 2.M.43
Percentages of major mineral elements in the edible portion of foods
(fresh basis)
Food
Almonds
Apples, fresh
dried
Apricots, fresh
dried
Asparagus
Bananas
Barley, entire
Beans, dried
lima, fresh
dried
string or green. . .
Beef
Beets
Beet greens
Brains
Bread, white
Broccoli
Brussels sprouts....
Butter
Cabbage
celery
Cantaloupe
Carrots
Cauliflower
Celery
Cheese, hard
Cherries
Chestnuts
Chicken
Chocolate.
Cocoa
Coconut, fresh
Collards
Corn, field, mature..
sweet, fresh
mature
Cowpeas, dried
Crabs
Cranberries

PhosSulCal- Mag- PotasChlorine


cium nesium sium Sodium phorus
fur
.228
Oil
.053
.028
.146
.020
.008
.058
.164
.030
.078
.066
.014
.023
.158
.008
.036
.146
.033
.022
.054
.040
.019
.044
.036
.098
.703
.016
.029
.015
.067
.065
.020
.205
.013
.008
.021
.060
.126
.013

.275
.006
.029
.012
.062
.015
.024
.126
165
.067
.181
.032
.032
027
.097
.016
.034
.024
.015
.002
.016
Oil
.016
.020
.023
.025
.031
.012
.048
.047
.082
.192
.040
.017
.142
.047
.121
.265
.117
.005

.756
.116
.557
.370
1.924
.200
.412
.495
1.284
.606
1.899
.288
.382
.235
.390
.269
.110
.352
.375
.019
.217
.400
.243
.219
.292
.320
.116
.125
.415
.402
.400
.534
.360
*
.300
.278
.415
1.305
.271
.056

.024
.015
.072
.021
.109
.008
.023
.070
.189
.089
.282
.012
.066
.053
*

.160
.517
.030
*

(a)
.038
.028
.048
.050
.048
.101
.900
.015
.037
.054
.019
.060
.040
*

.110
*
.148
.036
.366
.002

.465
Oil
.053
.038
.198
.055
.029
.343
.495
.128
.367
.050
.198
.040
.040
.385
.080
.086
.051
.004
.031
.041
.016
.037
.068
.041
.547
.031
.081
.218
.285
.476
.118
.078
.341
.117
.349
.390
.261
.008

.037
.004
.019
.004
.021
.047
.163
.139
.007
.009
.025
.045
.056
.040
.155
.602
.076
*

(a)
.034
.023
.048
.035
.038
.225
.972
.004
.010
.034
.009
.050
.120
*
.041
*
.050
.019
.570
.004

.164
.004
.019
.006
031
051
013
152
224
068
156
024
221
017
035
130
083
126
098
009
074
013
016
019
074
021
214
018
049
303
114
197
044
*

124
037
146
250
255
008

(Continued)

Food Composition, Properties, and General Data 1213

Minerals (Major), Food (Continued)


TABLE 2.M.43 (Continued)
Food
Cream
Cucumbers
Currants, fresh
dried
Dates
Eel
Eggplant
Eggs
Egg white
yolk
Figs, fresh
dried
Fish (all kinds)
Flour, wheat, white.
Frog
Garlic
Goose
Gooseberries
Grapefruit
Grapes
Haddock
Heart..,
Honey
Horseradish
Kale
Kidney
Kohlrabi
LambSee mutton
Leeks
Lemons
Lentils, dried
Lettuce
Liver
Lobster
Macaroni
Milk, cow, fresh....
evaporated
powder
goat
human
Mushrooms
Mustard greens
Mutton

Cal- Mag- Potas- Sodium Phos- Chlorine Sulfur


phorus
cium nesium sium
.073
.027
.036
.180
.065
.039
.018
.059
.012
.146
.060
.207
.031
.021
.016
.006
.012
.020
.019
.040
.022
.025
.004
.160
.340
.014
.059

.006 .112
.020 .170
.031 .208
.155 1.040
.065 .580
.018 .241
.015 .260
.009 .149
Oil .149
.013 .110
.020 .205
.068 .709
.024 .375
.021 .137
.024 .308
.008 .130
.031 .406
.009 .150
.007 .164
.004 .267
.017 .334
.035 .329
.004 .051
.028 .550
.055 .486
.019 .240
.052 .370

.031
.026
.015
.075
.040
.032
.026
.111
.175
.078
.043
.151
.064
.053
.055
.009
*
.010
.006
.011
.099
.102
.006
.094
.050
.238
.050

.048
.037
.044
.220
.059
.177
.037
.166
.014
.577
.021
.074
.221
.096
.196
.090
.197
.036
.035
.018
.137
.313
.015
.059
.089
.233
.060

.067
.028
.010
.050
.253
.035
.063
.100
.131
.067
.037
.126
.137
.079
.040
.009
.007
.002
.241
.204
.015
.013
.120
.376
.050

033
011
021
105
048
133
020
233
211
214
017
060
199
155
163
318
326
015
005
009
225
151
003
234
160
148
039

.091
.030
.064
.047
Oil
.027
.027
.123
.260
.934
*
.032
.008
.194
.020

.037
.006
.082
.015
.021
.022
.038
.019
.038
.118
*
.005
.012
.016
.033

.036
.009
.754
.028
.021
*
.010
.047
.094
.348

.049
.018
.392
.032
.327
.395
.130
.088
.176
.580
.118
.017
.083
.053
.212

.110
.006
.062
.085
.091
*
.077
.114
.228
1.029
.163
.058
.026
.090
.069

056
012
123
014
258
*
119
031
067
229

142
025
.142
.187

.380
.152
.662
.256
.255
.258
.054
.129
.258
.955

.055
.280
.330
.260

.026
*

.013
.020
.070

.004

(Continued)

1214

Food Composition, Properties, and General Data

Minerals (Major), Food

(Continued)

TABLE 2.M.43 (Continued)


Food
Oatmeal (rolled
oats)
Oats, entire
Onions
Oranges
Orange juice
Parsnips
Peaches, fresh
dried
Peanuts
Pears
Peas, green
mature
Peppers, green
red
Persimmons
Pike
Pineapple
Plums
Pork
Potatoes
Prunes, dried
Pumpkins
Rabbit
Radishes
Raisins
Raspberries
Rhubarb
Rice, entire
polished
Rutabagas
Rye, entire
Sardines, fresh
Shrimps, dried,
suited
Soybeans, mature.. .
SpaghettiSee
macaroni
Spinach
Squash
Strawberries
Sugar beets
Sweet potatoes

Cal Mag Potas


Phos
Chlorine
Sodium
cium nesium sium
phorus
.098
.094
.040
.036
.017
.060
.007
.041
.111
.005
.033
.091
.016
.035
.010
.040
.014
.007
.014
.012
.047
.029
.018
.035
.040
.021
.066
.079
.013
.054
.104
.900

Sul
fur

.143 .365
.150 .450
.016 .200
Oil
.177
.014 .200
.038 .396
.015 .174
.087 1.009
.169 .706
.005 .110
.035 .259
.121 .943
.025 .270
.013 .120
.005 .170
.031 .416
.014 .230
.010 .212
.027 .415
.027 .498
.032 .845
.021 .198
.029 .415
.014 .166
.017 .796
.018 .141
.015 .392
.141 .334
.033 .046
.015 .210
.136 .477
.035
*

.072
.168
.020
.014
.006
.010
.012
.070
.052
.010
.024
.072
.015
.006
.013
.029
.008
.003
.081
.030
.101
.011
.047
.083
.120
.007
.010
.068
.012
.052
.060
*

.351
.318
.039
.027
.017
.094
.019
.110
.394
.008
.124
.369
039
.042
.019
.213
.033
.022
.262
.053
.068
.026
.244
.032
.126
.013
.044
.310
.113
.035
.333
.550

.027
.089
.053
.006
.008
.038
.006
.035
.040
.004
.049
.034
.031
.014
.009
.032
.038
.002
.040
.048
.004
.025
.051
.056
.068
.010
.070
.066
.056
.031
.043
*

.207
.187
.065
Oil
005
025
005
029
276
010
035
178
030
030
011
218
003
004
216
033
024
016
184
038
043
012
008
121
114
069
152

.860 .327 .760


.225 .287 1.693

.280

U)

.480
.633

(a)
.007

183
269

.048
.006
.019
.041
.035

.093
Oil
*
.130
.031

.053
.038
.020
.049
.039

.118
.018
*
.180
.022

.027
.029
.013
021
.014

.098
.034
.035
.030
.024

.416
.161
.205
.440
.381

(Continued)

Food Composition, Properties, and General Data 1215

Minerals (Major), Food (Continued)


TABLE 2.M.43

(Continued)
Phos
Cal Mag Potas
Chlorine
Sodium
phorus
cium nesium sium

Food
Tomatoes
Turkey
Turnips
Turnip greens..
Veal
Venison
Walnuts
Watercress
Watermelon
Wheat, entire..
Wheat b r a n . . . .
Yams

.012
.023
.042
.317
.014
.010
.108
.072
.008
.055
.065
.041

.016
.277
.028 .367
.019
.193
.079
.300
.030
.380
.029
.336
.132
.606
.010
.100
.006
.071
.163 .409
.420 1.252
.015 .290

.013
.130
.104
.260
.086
.070
.013
.031
.012
.106
.007
.015

.033
.205
.032
.040
.235
.249
.309
.044
.010
.342
1.430
.042

.048
.123
.054
.390
.073
.041
.030
.059
.006
.088
.042
.037

Sul
fur
.017
.234
.048
.051
.199
.211
.120
.071
.005
.175
.245
.013

(a) Variable.

Source: Peterson, W. H., Skinner, J. T., and Strong, F. M. Elements of Food


Biochemistry. Prentice-Hall, Englewood Cliffs, New Jersey.

Minerals (Trace), Food


TABLE 2.M.44
Trace elements in foods (fresh basis)

Food
Abalone
Almonds
Apples
Apricots, fresh
dried
Artichokes
Asparagus
Avocados
Bacon
Bananas
Barley, whole
pearled
Bass
Beans, navy, dried
kidney, dried
Lima, dried
Lima, fresh
string
Beef, chuck
heart
kidney
liver
"lean"
loin
steak
sweetbreads
Beets

Milligrams per 100 grams of


edible portion
Mn
Zn
Fe
Cu
*
*
0.88
2.5
4.1
1.2
1.2
1.9
0.36 0.1
0.11 0.07
0.54 0.15
*
0.04
6.5
0.32 0.28
*
2.2
0.32 0.38
*
1.3
0.11 0.19 0.34
0.58 0.21 0.29
*
1.7
0.41 0.08
*
0.62 0.21 1.1
0.26
1.2
8.9
1.6
2.3
1.3
0.26
*
*
0.26 0.14
*
*
9.9
0.98
1.9
3.1
7.6
0.92
1.6
5.2
*
9.1
0.86
1.1
3.2
0.53 0.6
1.5
1.3
0.13 0.37 0.09
2.8
0.1
*
*
4.2
*
*
*
11.0
0.11
1.0
2.4
7.4
2.0
0.32 3.5
4.2
0.05 0.02
1.5
*
*
2.8
0.1
*
3.7
0.11 0.02
6.0
0.08 0.07 2.0
1.3
0.12 0.62 0.65

Micrograms per
100 grams of
edible portion
Iodine
105.3
*
6.6
*
*
*
6.9
*
16.0 cooked
20.0
9.1
*
15.5
4.8
1.8
*
6.9
*
30.0
9.0
14.0
3.5
*
9.1
*
3.3
(Continued)

1216 Food Composition, Properties, and General Data

Minerals (Trace), Food


TABLE 2.M.44

Food
Beet greens
Blackberries
Blueberries
Bluefish
Brazil nuts
Bread, rye
white
whole wheat
Broccoli
Brussels sprouts
Butter
Buttermilk
Butternuts
Cabbage
Calf s liver
Cantaloupe
Carrots
Catfish
Cauliflower
Celery
Celery cabbage
Chard
Cheese, hard
cottage
Cherries
Chestnuts
Chicken
Chocolate
Citron
Clams
Cocoa
Coconut, dried
fresh
Codfish
Cod-liver oil
Coffee, beans
water extract
Collards
Corn
Corn germ
Corn meal, yellow
Corn, sweet
Cow peas
Crab
Cranberries
Cream
Cucumber
Currants, dried
fresh
Dandelion greens
Dates
Duck
Eggplant
Eggs, hen
Egg white
Egg yolk
Endive

(Continued)

(Continued)
Milligrams per 100 grams of
edible portion
Zn
Fe
Cu
Mn
4.2
0.89
0.64
0.9
3.6
1.8
0.86
2.5
1.8
1.9
0.18
0.28
6.8
0.66
5.2
0.58
0.91
0.36
1.2
0.68
0.6
3.7
1.0
0.98
0.54
2.2
2.0
3.0
5.0
4.3
8.2
2.8
1.9
0.65
*
5.4
0.46
3.1
3.1
25.0
1.1
0.64
2.7
2.0
0.57
0.23
0.31
3.3
0.74
5.5
3.5
2.0
0.61
2.6
0.1
7.0
2.9

0.12
0.15
0.11
0.23
1.3
0.28
0.25
0.33
0.20
0.11
0.04
0.05
1.2
0.11
6.3
0.05
0.12
0.17
0.27
0.12
0.06
0.11
0.09
0.13
0.39
0.54
2.1
0.57
0
2.4
0.62
0.53
0.55
*
1.3
*
*
0.71
0.91
0.19
0.08
0.17
1.3
0.11
0.15
0.13
0.8
0.13
0.17
0.23
0.46
0.09
0.17
0.04
0.25
0.09

1.2
0.57
3.4
0.94
1.3
0.42
3.2
0.26
0.30
0.04
*
*
0.21
0.37
0.05
0.37
*
0.15
0.17
0.12
0.8
0.11
0.05
0.03
1.7
*
3.2
*
3.5
*
1.3
0.01
0
*
*
2.0
1.1
3.6
0.22
0.31
1.5
0.3
0.38
*
0.13
0.31
*
0.34
2.6
0.03
0.23
0.04
0.11
0.23

0.02
*
*
*
*
*
3.3
*
*
*
*
*
0.20
3.0
0.09
0.35
12.4
0.22
0.21
*
*
*
0.15
0.19
0.46
2.6
*
3.6
2.6
*
0.84
*
0.9
0.5
2.2
9.4
1.8
*
*
2.5
*
*
0.12
*
0.2
1.2
0.32
0.34
0.28
1.3
0.01
3.8
0.12

Micrograms per
100 grams of
edible portion
Iodine
8.0
*
*
26.0
*
9.0
11.3
11.0
15.0
6.2
8.6
*
*
2.3
*
2.3
4.4
9.4
1.6
12.3
*
11.0
10.0
6.4
0.6
*
*
*
2.1
124.0
*
*
1.8
31.4
860.0
8.6
4.0
1.0
12.0
*
*
3.3
5.7
30.2
3.3
5.7
0.83
*
*
*
0.8
12.0
6.8
16.0
3.7

{Continued)

Food Composition, Properties, and General Data 1217

Minerals (Trace), Food


TABLE 2.M.44

(Continued)

{Continued)

Food

Milligrams per 100 grams of


edible portion
Zn
Fe
Cu
Mn

Micrograms per
100 grams of
edible portion
Iodine
*
*
1.5
*
66.5 salt water
7.0 fresh water
30.9
*

Escarole (chicory)
Figs, dried
fresh
Filberts
Fish, general

1.1
3.5
0.42
4.1
0.61

0.14
0.34
0.06
1.2
0.33

0.34
*
*
0.02

0.19
0.36
0.12
1.0
0.80

Flounder
Flour, buckwheat
graham or
whole wheat
rye
white
Garlic
Goose
Gooseberries
Grapefruit
Grapes
Grape juice
Haddock
Halibut
Hazelnuts
Herring
Hickory nuts
Hominy
Honey
Huckleberries
See blueberries
Kale
KidneySee beef,
lamb
Kohlrabi
Kumquats
Lamb
chop
kidney
Lard
Leeks
Lemons
Lemon juice
Lentils (dried)
Lettuce, head
leaf
LiverSee beef, etc.
Lobster
Loganberries
Macaroni
Mackerel
Mangoes
Milk, cow's
Milk powder
Molasses
Mushrooms
MuskmelonSee
cantaloupe
Mussels
Mustard greens

0.73
1.2

0.22
0.72

*
2.1

0.82
1.0

3.8
2.1
1.2
*
2.2
0.49
0.28
0.80
0.3
0.71
0.97
4.3
1.1
2.6
0.73
0.75

0.47
0.43
0.14
0.26
0.33
0.10
0.45
0.11
0.02
0.28
0.23
1.2
0.27
1.4
0.18
0.15

4.3
2.0
0.54
0.46
0.05
0.05
0.01
0.08
*
0.02
*
3.6
*
*
0.11
0.03

1.9
1.2
0.92
*
0.1
*
0.17
*
*
*
0.97
3.6
*
*
*

*
2.3
3.6
2.7
*
*
1.3
*
0.9
83.4
27.7
1.4
21.4
*
*
*

3.1

0.52

0.86

0.65
0.55
2.4
3.3
12.0
0.1
1.3
0.6
0.15
8.1
0.58
2.0

0.14
0.09
0.42
0.42
0.31
0.02
0.17
0.04
0.13
0.59
0.11
0.14

0.12
0.07
*
0.04
*
*
*
0.35
*
3.3
1.0
0.82

*
*
*
*
1.9
0.23
*
0.17
5.4
0.39
0.44

*
*
*
15.0
*
9.3
*
0.5
5.2
*
2.9
2.7

0.67
1.4
1.3
0.98
0.3
0.24
0.64
8.2
1.5

1.5
0.14
0.07
0.27
0.04
0.04
0.34
1.4
1.0

0.04
*
*
0.02
*
0.03
*
0.44
0.12

0.24
0.45
*
*
*
0.36
*
*
0.4

80.1
2.7
*
16.3
1.6
3.8
32.0
*
0.0

4.9

0.35
0.12

0.46
1.2

4.5
*

80.2
5.4

(Continued)

1218 Food Composition, Properties, and General Data

Minerals (Trace), Food


TABLE 2.M.44

(Continued)

(Continued)

Food
Mutton, leg
chop
liver
Nectarines
Oatmeal
Oats
Okra
Oleomargarine
Olives
Onions
Oranges
Orange juice
Oysters
Oyster plant
See salsify
Parsley
Parsnips
Peaches
dried
Peanuts
Pears
Peas, dried
fresh
Pecans
Peppers, green
red
Perch
Pickerel
Pike
Pimentos
Pineapple
Pistachio nuts
Plums
Pork, general
chop
liver
Potatoes
Prunes, dried
Pumpkin
Quinces
Radishes
Raisins
Raspberries
Red snapper
Rhubarb
Rice, entire
polished
Rutabagas
Rye, whole
flour
Salsify (oyster plant)
Salmon
Sardines
Scallops
Shrimp
Soybeans

Milligrams per 100 grams of


<
edible portion
Zn
Fe
Cu
Mn
4.8
1.0
*
0.46
4.0
7.2
1.2
0.3
2.0
0.68
0.42
0.24
5.9

0.4
0.16
1.6
0.06
0.38
1.4
0.14
0.04
0.25
0.11
0.18
0.05
3.4

*
3.3
5.0
0.56
*
0.12
0.38
0.03
*
0.13

13.0
1.1
0.38
6.3
2.2
0.47
5.5
2.0
2.6
0.49
0.6
0.74
0.8
0.34
*
0.38
7.9
0.71
1.5
2.0
25.0
1.3
3.6
0.81
0.85
1.5
2.7
0.96
0.40
0.90
4.4
0.93
0.64
4.2
2.1
1.4
1.2
3.3
3.0
2.7
7.2

0.23
0.12
0.07
0.27
1.1
0.16
1.1
0.23
1.4
0.11
*
0.37
0.34
0.17
0.60
0.09
1.2
0.14
1.5
0.31
1.3
0.17
0.29
0.07
0.13
0.22
0.23
0.16
0.16
0.09
0.26
0.2
0.12
0.63
0.43
0.3
0.23
0.04
0.23
1.2
1.1

1.2
0.04
*
0.68
0.86
0.05
1.8
0.3
3.5
0.15
0.19
*
*
*
*
1.5
0.67
0.11
*
0.06
0.38
0.41
0.16
0.04
0.04
0.17
0.34
0.67
0.01
0.16
1.9
1.1
0.12
9.0
2.0
0.41
*
0.26
3.9
0.23
2.9

2.2
*
4.1
*
*
2.9
*
*
0.3
1.3
0.17
0
46.0
*
*
0.02
*
1.6
0.16
4.0
1.1
*
0.06
*
*
*
0.23
0.28
0.03
1.4
*
0.79
0.31
0.05
0.21
*
0.16
0.20
0.35
0.28
0.16
2.1
0.22
0.30
1.8
0.22
0.8
0.94
*
1.4
1.8

Micrograms per
100 grams of
edible portion
Iodine
1.8
3.3
*
4.2
5.2
5.6
7.4
*
3.6
0.6
1.5
74.2
*
3.6
1.3
*
0.7
0.4
*
2.1
*
*
2.3
5.3
7.0
*
0.2
16.0
*
4.7
7.6
*
14.0
3.9
0.12
1.4
*
6.4
*
*
31.0
26.0
25.0
5.1
6.7
6.7
6.8
*
29.1
27.0
47.5
35.5
6.3

(Continued)

Food Composition, Properties, and General Data 1219

Minerals (Trace), Food


TABLE 2.M.44

Food
Soybean flour
Spinach
Squash, summer
winter
Strawberries
Sweet potatoes
Syrup
Tangerines
Tapioca
Tea extract
Tomatoes
Trout
Tuna fish
Turkey
Turnips
Turnip greens
Veal, medium, lean
Vinegar
Walnuts, black
English
Watercress
Watermelon
Wheat
Wheat bran
Wheat germ
Whitefish
Yams

(Continued)

(Continued)
Milligrams pei: 100 grams of
edible portion
Zn
Fe
Cu
Mn
*
7.4
1.2
4.7
0.11 0.73 0.62
0.53 0.08 0.14
*
0.77 0.10 0.22 0.21
0.75 0.07 0.23 0.09
0.23
0.15 0.3
1.0
*
*
0.09
1.5
*
0.46 0.09 0.04
0.96 0.07
*
0.04
0.72
*
*
*
0.50 0.09 0.13 0.24
0.89 0.33 0.06
1.0
*
*
0.5
1.6
*
3.0
0.17 0.03
0.61 0.08 0.16 0.08
6.1
0.08
1.9
0.28
2.6
0.20 0.03 3.5
*
0.47 0.04
1.0
6.0
3.2
*
*
2.6
0.88 2.4
2.3
4.4
0.1
0.42 0.56
0.41 0.07 0.02
*
6.0
5.4
0.8
4.2
13.7
1.3
10.2
12.0
24.0
2.7
14.3
13.0
0.42 0.19
*
*
*
*
8.4
0.05

Micrograms per
100 grams of
edible portion
Iodine
*
41.0
2.3
*
2.4
*
*
*
16.0
1.5
3.1
30.5
*
7.5
2.4
5.0
*
*
*
3.6
*
7.6
*
*
3.0
4.7

Source: Peterson, W. H., Skinner, J. T., and Strong, F. M. Elements


of Food Biochemistry. Prentice-Hall, Englewood Cliffs, New Jersey.

1220 Food Composition, Properties, and General Data

Minerals (Trace), Limits


TABLE 2.M.45
Limits for trace elements in foods
General Limits in Parts per Million
(a) StatutoryLead 2 ppm
Arsenic 1 ppm

(b) RecommendedCopper 20 ppm


Zinc 50 ppm
Tin 250 ppm (canned foods only)

Specific Limits in Parts per Million


Foods
Agar
Alcoholic cordials
Alginic acid and alginates
Apples
Baking powder
Beer
Beer: black beer or black beer and rum
Beverages: alcoholic
Beverages: nonalcoholic: prepared from cider
Beverages: nonalcoholic: ready-to-drink
Beverages: ready-to-drink
Brandy
Caramel
Carrageen
Chemicals
Chemicals: excluding synthetic colorings
Chemicals: for which arsenic limits are specifiec1
in the British Pharmacopoeia or the British
Pharmaceutical Codex, excluding synthetic
colors
Chemicals: for which lead limits are specified in
the British Pharmacopoeia or the British
Pharmaceutical Codex
Chicory: dried and roasted
Cider
Cocktails
Cocoa nib, mass and liquor
Cocoa powder
Coffee beans
Colors
Colors: excluding caramel
Colors: excluding synthetic colors
Curry powder
Dextrose: anhydrous or monohydrate
Fats
Finings and clearing agents
Fish: canned
Fish paste: canned
Flavorings
Flour: self-rising;containing a farinaceous
substance and an acidic phosphate
Frozen confections
Fruit juices: concentrated
Fruit juices: excluding lime or lemon
Fruit juices: undiluted
Gelatine: edible
Geneva

Lead

Statutory
Arsenic

Fluorine

10
1.0
10
3.0

Recommended
Copper
Zinc
7.0

15
0.5

7.0

1.0

0.5
0.2

0.2

0.1

7.0

2.0
0.5
5.0
10
10

5.0

2.0

2.0'
2
4.0

30
7.0
7.0
70 33
70
30 s
30

0.5
1.0
5.04
20 s

5.03

20
0.5
0.5
5.0
5.0
5.0
10

30
3.0

0.5
2.0
0.5
5.0
0.5

0.5
0.5
2.0

30

100

(Continued)

Food Composition, Properties, and General Data 1221

Minerals (Trace), Limits

(Continued)

TABLE 2.M.45 (Continued)


Foods
Gin

Glucose: liquid or solid; sulphated ash content


greater than 1%
Golden raising powder
Herbs: dried
Hop concentrates: excluding those for
commercial brewing
Hops: dried: excluding those for commercial
brewing
Ice cream
Ice cream: excluding water ices
Iron: reduced iron; used in the preparation of
flour
Lecithin
Lemon juice
Licorice: dried extract
Lime juice
Liqueurs
Meat: canned
Meat extract
Meat paste: canned
Milk beverages: ready-to-drink; prepacked
Molasses: edible
Mustard
Mustard: ground
Oils: edible
Onions: dehydrated
Pears
Pectin: liquid
Pectin: solid
Perry
Phosphates: acidic; for use as food ingredients
Protein: hydrolyzed
Rum

Seaweed: products derived from seaweed


Soft drink concentrates: for use in the manu
facture of soft drinks
Soft drinks: concentrated
Soft drinks: ready-to-drink
Spices
Spices: excluding ground
Spices: ground
Starch conversion products: sulphated ash
content greater than 1%
Sugar: raw: for the manufacture of refined sugar
Sugar: white: refined;ash content less than
0.03%
Sugars and sugar syrups: sulphated ash
content greater than 1%
Tea

Tomato catsup
Tomato juice
Tomato juice beverages
Tomato juice cocktails
Tomato paste
Tomato paste: total solids between 15 and 25%
Tomato paste: total solids greater than 25%

Lead

Statutory
Arsenic

Fluorine

Recommended
Copper
Zinc

0.5
5.0
15
10

5.0
5.0
2.0
0.5

1.0
5.0
5.0
2.0
2.0
2.0
1.0
5.0
5.0
5.0
1.0
5.0

7.0

5.0
20
0.5
10
3.0
10
50
0.5

2.0

30
300

2.0
5;0
30 6

5.0
0.5
10
2.5
1.0
0.2

0.5
0.5

20
7.0

5.0
10
20

5.0
5.0
0.5
5.0
10
1.0
1.0

150
20
100 77
100
100 7

3.0
5.0

(Continued)

1222 Food Composition, Properties, and General Data

Minerals (Trace), Limits

(Continued)

TABLE 2.M.45 (Continued)


Foods
Tomato powder
Tomato powder: total solids between 15 and 25%
Tomato powder: total solids greater than 25%
Tomato puree
Tomato puree: total solids between 15 and 25%
Tomato puree: total solids more than 25%
Tomato relish
Tomato sauce
Vegetable juices: excluding tomato juice and
tomato juice cocktail
Vegetables: dehydrated or dried, excluding
onions
Water ices
Whisky
Wines
Wines: excluding vintage port
Yeast: brewers' yeast: for the manufacture of
yeast products
Yeast and yeast products
Yeast and yeast products: excluding brewers'
yeast for the manufacture of yeast products

Lead
3.0
5.0

Statutory
Arsenic

Fluorine

Recommended
Copper
Zinc
100 7

100 7

3.0
5.0

6
20
20

0.5
5.0
0.5
0.5
7.0

1.0
10 9
7.09

5.09

120 9

2.09

'Note: 2.0 ppm or the limit specified in the BP or the BPC, whichever is the higher.
Limit specified in the BP or the BPC.
Calculated on the fat-free substance.
4
Calculated on the dry fat-free substance.
5

Calculated on the dry coloring matter.


6
Of the acidic phosphate present.
7
Calculated
on dried tomato solids.
8
See notes about lead regulations above.
'Calculated on dry matter.
2

Source: Davis, M. S. U.K. Regulations on Trace Elements in Foods. Food Trade Review, Vol. 36, No. 3. Food Trade
Press Ltd., London, England.

Food Composition, Properties, and General Data 1223

Minerals, Plant or Animal Tissue


TABLE 2.M.46
Some specific organic compounds of mineral elements known to exist in
plant or animal materials
Tr 1 tA YY\ (i Tl f

J-JlClllCll v

Potassium

Calcium

Compound
Name
Formula
Acid salt of tartaric KHC4H4O6
acid
Salts of citric acid
K:HCHtO;
Salts of malic acid KHC4ILO5
Acid salt of tartaric Ca(HC4H 4 O),
acid
Salts of phytic acid CsH(CaPO4),i

Calcium caseinate
Magnesium Salts of phytic acid
Iron
Sulfur

Chlorophyll
Hematin
Cystine
Glutathione
Insulin

Not known
C,H,(MgP04) .
C 55 H 72 N4MgOo
C34H 3 3N4Feb 5
CsHnNzSlOj
C 1 0 H, 7 N,SO .
(C4 S H 69 NiiSOi4) n

Thiamin chloride

C 12 H 17 N4SC1

Allyl isothiocyanate C 3 H 5 NC S
(C 3 H 5 ) 2 S "
Allyl sulfide
Phosphorus Lecithins
Cephalins
Nucleic acids

e.g., C 4 4H 88 NPO 9
e.g., C,,H 8 0 NPO 8
e.g., C 29 H45N 5 PO 26

Phosphoproteins
Hexosemonophos
phate
Hexosediphosphate
Phytic acid

Not known

C^fwti1 a 1 non 1 ti
Vs'UIlLa.Hlcll 111

Grapes, cucumbers
Fruits, vegetables
Fruits, vegetables
Grapes
Bran of wheat, rye,
etc.
Milk
Bran of wheat, rye,
etc.
Green plants
Hemoglobin of blood
Proteins
Animal tissues
A hormone, secreted
by Isles of Langer
hans
Yeast, pork muscle,
etc.
Mustard, onions
Garlic, radishes, cab
bage, turnips, etc.
Egg y o l k , b r a i n ,
nerves, etc.
Blood
Nuclear tissue, e.g.,
thymus
Egg yolk, milk

C 6 H U O 5 (H 2 PO4) Yeast, muscle


C 6 Hi 0 O4(H 2 PO4) 2 Yeast
Bran of wheat, rye,
C 6 H 6 (H 2 PO4J6

Iodine

Creatine phosphate C4H 1 0 N 3 PO 5


C 15 H 11 I 4 O4N
Thyroxine

Copper

Hemocyanins

Zinc

Carbonic anhydrase No t known

No t known

etc.
Muscle
A hormone secreted
by thyroid gland
Respiratory protein in
lower animals (e.g.,
lobster)
Red blood cells

Source: Peterson, W. H., Skinner, J. T., and Strong, F. M. Elements of Food


Biochemistry. Prentice-Hall, Englewood Cliffs, New Jersey.

1224 Food Composition, Properties, and General Data

Mite (Enlarged)
LARVA

NYMPH
ADULT
FIGURE 2.M.7
Source: USDA (1974). Protecting home cured meat from insects. USDA Home and Garden Bull. 109.

Moisture, Drying
X WEIGHT
REDUCTION

% MOISTURE
AFTER DRYING

r- 85

80
\

85

% MOISTURE
BEFORE DRYING
V.EXAMPLE

80

r95
75

75
70

V9O

70
65

65
60

-i

-85

55

-80

50

75

60
*\
50

140

40

30

30

20

20

10

10 '
FIGURE 2.M.8
Moisture and weight relationship due to drying

Source: Tressler, D. K., VanArsdel, W. B., and Copley, M. J. (1968). The Freezing Preservation of Foods, Vol. 3.
AVI Publishing Co., Westport, Connecticut.

Food Composition, Properties, and General Data 1225

Moisture in Biological Materials


TABLE 2.M.47
Water content of some important biological materi
als
Material
.
.

Human body
Brain, white matter.
Brain, gray matter. .
Liver
Muscle
.
Blood

Bone
'.....
Saliva
Protoplasm..
Fish, muscle
Milk
Vegetables
Fruits
Seeds
Larvae of clothes-moth
Wool, hair (food of larvae of clothes-moth)

.
.

Water
per cent
65
.68
84
76
73
80
10-40
99.5
70-93
80
87
90
85
10-20
58
4-9

Source: Peterson, W. H., Skinner, J. T., and Strong, F. M.


Elements of Food Biochemistry. Prentice-Hall, Englewood
Cliffs, New Jersey.

Mold, Food
TABLE 2.M.48
Molds affecting foods
Product
Dairy products
Stone fruits

Pome fruits
Tomatoes

Other vegetable crops

Organism
Alternaria sp.
Oospora lact is
Cladosporium sp.
Penicilium sp.
Sclerotinia fructicola
Rhizopus nigricans
Cladosporium sp.
Penicillium sp.
Aspergillus sp.
Botrytis sp.
Glomerella cingulata
Physalospora cydoniac
Penicillium expansum
Colletotricum phomoides
Alter naria sp.
Oospora sp.
Fusarium sp.
Phoma destructiva
Phytophthora sp.
Rhizopus nigricans
Sclerotiorum sp.
Rhizopus nigricans
Colletotricum lindimuthianum
Diaportha batatis
Sclerotium bataticola
Botrytis sp.
RhKoctonia

Common Name,
or Type
of Rot

Brown rot
Soft rot
Green mold
Blue mold rot
Black rot
Gray mold rot
Bitter rot
Black rot
Blue mold rot
Anthracnose
Alternaria rot
Machine mold
Buckeye rot
Watery rot
Soft, mushy rot
Anthracnose
Dry rot
Dry rot
Gray mold
Soil rot

Source: Kramer, A., and Twigg, B. A. (editors) (1970). Microanalytical and


microbiological methods. In Quality Control For The Food Industry, Vol. 1,

3rd Edition. AVI Publishing Co., Westport, Connecticut.

1226 Food Composition, Properties, and General Data

Molds, Mycotoxins
TABLE 2.M.49
Mycotozinogenic molds
Species

Clinical effect

Group 1, Producers of well-defined myeotoxins


Altemaria tenuis
AIA
A. sp.
haemorrhages
Aspergillus amstelodami
emaciation
Asp. candidus
cl". Pen. citrinum
Asp. clavatus
haemorrhages
Asp.
flavus
hepatic carcinoma
tremors
haemorrhages
Asp. fumigatus
pcrirenal oedema
Asp. glaucus
haemorrhages and
diarrhoea
Asp. niger
CI\ Asp. flavus
Asp. cchraceus
hepatic injury

Susceptible
species
man
mouse
poultry
poultry
poultry, man
mouse
swine
swine
poultry
poultry
rat

Asp. oryzae
Asp. dstianus
Asp. parasiticus
Asp. ruher
Asp. terreus
Asp. wentii
Chaetomium glohosum

hepatic necrosis
cf. Asp. ochraceus
cl. Asp. flavus
cf. Asp. flavus
cf. Pen. citrinum
emaciation
haemorrhages and
paralysis

Cladosporium cpiphylluin
Fusarium cutmom in
Fus. nivalc

ATA

Fus. roscum fSyn. Gibberella saubinetti)


Fus. sporotrichioides
Gibberella zeac
Mucor hicmalis
Penicillium brevicompactum
Pen. citreoviridc
Pen. citrinum
Pen. cyclopium
Pen. islandicum
Pen. puberulum
Pen. ruhrum
Pen. rugulosuin
Pen. tardum
Pen. variabilf
Pen. viridicatum
Pen. sp.
Pithomyces charianim
Rhizopus sp.
Stachyobotrys atra

various

poultry
rat
man

anorexia
emaciation and
gangrene
hepatic necrosis

bovine
bovine
swine

ATA

man

ocstroinimetic
rcsponse

swine

ATA
ATA

man
man

ascending paralyses
haemorrhages and
renal damage
tremors
hepjtic atrophia
cirrhosis
cf. Asp. flavus
haemorrhages and
hepatic injury
cf. Pen. citrinum
cf. Pen. citrinum
cf. Asp. flams
renal damage
cf. Asp. ochraceus
angiocholecystitis
facial oedema
cf Asp. flavus
haemorrhages

various
poultry
mouse
mouse
various
swine

swine, i
sheep
bovinehorse

Group 2. Producers of less wcll-dcHncd orally active toxins


Asp. avenaceus. carneus, chcvalicn. nidulans and niveus
Cladosporium jragi
Fusarium moniliformc
Paccilomvccs vanoti (Syn. Hyssochlamys Julva)
Pen. ox alien in. picciim. purpurogcnuin. urticac
Triclioderma ligiionini

Source: Mossel, D. A. A. (1970). Microbial spoilage of proteinaceous


foods. In Proteins as Human Food. R. A. Lawrie (editor). AVI
Publishing Co., Westport, Connecticut.

Food Composition, Properties, and General Data 1227

Most Probable Number


TABLE 2.M.50
Most probable number calculations (MPN index and 95% confidence limits
for various combinations of positive and negative results when five 10-ml
portions, five 1-ml portions, and five 0.1-ml portions are used.)
Number of tubes giving positive
reaction out of
f 1U
in
Jc nOI

ml each
0
0
0
1
1
1
1
1
2
2
2
2
2
2
3
3
3
3
3
3
3
4
4
4
4
4
4
4
4
4
4
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5

5
5
5
5
5
5

MPN

r t1
ml each
J nMl

0
1
2
0
0
1
1
2
0
0
1
1
2
3
0
0
1
1
2
2
3
0
0
1
1
1
2
2
3
3
4
0
0
0
1
1
1
2
2
2
3
3
3
3
4
4
4
4
4
5
5
5
5

< f A1
J nijl U. 1

IFIHAV W*IT

ml each
1
0
0
0
1
0
1
0
0
1
0
1
0
0
0
1
0
1
0
1
0
0
1
0
1
2
0
1
0
1
0
0
1
2
0
1
2
0
1
2
0
1
2
3
0
1
2
3
4
0
1
2
3
4

100 ml
2
2
4
2
4
4
6
6
5
7
7
9
9
12
8
11
11
14
14
17
17
13
17
17
21
26
22
26
27
33
34
23
31
43
33
46
63
49
70
94
79
109
141
175
130
172
221
278
345
240
348
542
918
1609

mileA per

95% confidence limits


Lower

Upper

<0.5
<0. 5
<0. 5
<0.5
<0. 5
<0. 5
<0. 5
<0. 5
<0. 5
1
1
2
2
3
1
2
2
4
4
5
5
3
5
5
7
9
7
9
9
11
12
7
11
15
11
16
21
17
23
28
25
31
37
44
35
43
57
90
120
68
120
180
300
640

7
7
11
7
11
11
15
15
13
17
17
21
21
28
19
25
25
34
34
46
46
31
46
46
63
78
67
78
80
93
93
70
89
114
93
120
150
130
170
220
190
250
340
500
300
490
700
850
1000
750
1000
1400
3200
5800

Source: Thatcher, F. S., and Clark, D. S. (1968). Microorganisms in Foods.


University of Toronto Press, Toronto, Canada.

1228 Food Composition, Properties, and General Data

Most Probable Number, Bacterial


TABLE 2.M.51
Values for the most probable number (MPN) for five tubes inoculated from
each of three successive tenfold dilutions1
No. of Positive
Tubes Observed
0
1
1
2
2
2
2
3
3
3
3
4
4
4
4
4
4
4

1
0
1
0
0
1
2
0
0
1
2
0
0
1
1
2
2
3

0
0
0
0
1
0
0
0
1
0
0
0
1
0
1
0
1
0

MPN of Inoculum
of First Dilution
0.18
0.20
0.40
0.45
0.68
0.68
0.93
0.78
1.1
1.1
1.4
1.3
1.7
1.7
2.1
2.2
2.6
2.7

No. of Positive
Tubes Observed
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5

0
0
1
1
2
2
2
3
3
3
4
4
4
4
5
5
5
5
5

0
1
0
1
0
1
2
0
1
2
0
1
2
3
0
1
2
3
4

MPN of Inoculum
of First Dilution
2.3
3.1
3.3
4.6
4.9
7.0
9.5
7.9
11.0
14.0
13.0
17.0
22.0
28.0
24.0
35.0
54.0
92.0
160.0

1
Example 1. Suppose l m l was inoculated from the 10, 10"' and 10 ~2 dilutions of
culture into 5 tubes for each dilution, and that the numbers of turbid tubes observed after
incubation were 4-2-1. The table shows that the MPN = 2.6 per inoculum taken from the
10 dilution.
Example 2. Suppose the same results were obtained with tubes inoculated from 10 3 ,
10 4 and 103~5 dilutions. The MPN is then 2.6 per inoculum taken from the 10 "3 dilution,
or 2.6 X 10 per inoculum of undiluted culture.

Source: Sulzbacher, W. L. (1973). Meat and meat products. In Quality Control For The
Food Industry, Vol. 2, 3rd Edition. A. Kramer, and B. A. Twigg (editors). AVI Publishing
Co., Westport, Connecticut.

Food Composition, Properties, and General Data 1229

Muscle and Body Weight

Empty Body Weight (kg)

FIGURE 2.M.9
Weight of dissected muscle in a carcass compared with empty body weight for sheep (), cattle (), and pigs (O)
Source: Tribe, D. E. (editor). Carcass Composition and Appraisal of Meat Animals. CSIRO, Australia.

Mustard, French
TABLE 2.M.52
Prepared french mustard
Prepared French Mustard
Distilled malt vinegar (4% acetic acid)
White mustard farina
Salt
Ground turmeric
Ground cayenne pepper
Ground cloves
Ground pimiento

60 gal. (U.S.)
60 1b
16V2 lb
2V2 lb
1 lb
1 lb
x
k lb

Source: Binsted, R., Devey, J. D., and Dakin, J. C. (1971). Pickle &
Sauce Making, 3rd Edition. Food Trade Press, London, England.

1230 Food Composition, Properties, and General Data

Myofibrillar Proteins of Muscle


TABLE 2.M.53
Description of proteins of muscle
Shape

Size

Molecular
Wright

Mvosin

Rod with enlarged


"hoad," 57
percent n-helix

1600 A long,
30A diameter

About
500,000

Thick filaments of A band; major role in contraction-relaxation; contains about 7-SH groups
per l0-r', made up of subunits, LMM + HMM,
ratio 2:1; ATPase

Light mcromyosin
(LMM)

Rod, 76 percent
a-helix, probably
2-strandcd
coiled-coil

850 A X 15 A

About
150,000

Major portion of "tail" of myosin molecule; noncovalently bonded to HMM so that two subunits
are easily separated

Heavy meromyosin
(HMM)

"Tadpole," 43
percent u-helix

About
200,000

ATPase; "head" and part of "tail" of myosin

HMMS,

Globular, 27
percent u-helix

70 A long

About
120,000

"Head" of myosin; contains four times as much


proline as "tail" portion

HMMS2

Rod, 2-stranded
coiled-coil,
73 percent a-helix

450 A long

About
60,000

"Tail" of HMM

Tropomyosin

Rod, 2-chain
coiled-coil,
91 percent a-helix

400 A X 20 A

About
70,000

Located in Z line and thin filaments; possibly responsible for structure of Z line; highly charged
molecule; resistant to denaturation; may act as
core for double helix of F-actin

Actin-C form

Globular, about 30
percent helical

55 A diameter

50,00060,000

Aggregates into F-actin of thin filaments

Actin-F form

Double chain
of spheres
coiled together

Length
approximates
that of thin
filaments

Many
millions

Primary structural units of thin filaments; major


role in contraction-relaxation; sensitive to Ca+ +
when complexed with tropomyosin and troponin,
so may be trigger mechanism for contraction

Protein

Makeup and Role

Actomyosin
(myosin B )

Complex of myosin + 1 actin doublet, formed and


broken in contraction-relaxation

Troponin A
andB

Found in thin filaments; troponin A binds Ca+ +

a-actinin

Influences cross linking of actin; found in Z line


and in thin filaments adjacent to Z line

P-actinin

M-protein

6500 to
300,000
depending
on solvent
used

May occur in thin filaments; may act by influencing natural filament length; deterrent to
interaction among actin strands, which otherwise
tend to form gel
Located in middle of H-zone; accelerates lateral
aggregation of myosin; holds thick filaments in
position in A band

Source: Paul, P. C , and Palmer, H. H. (1972). Food Theory and Applications. John Wiley & Sons, New York.

Niacin
TABLE 2.N.1
Niacin content of foods
mg/100 g

mg/100 g
Peas
Corn
Potatoes
Asparagus
Lima beans
Peaches
Artichokes
Broccoli

2.9
1.7
1.5
1.5
1.4
1.0
1.0
0.9

Brussels sprouts
Cauliflower
Tomatoes
Bananas
Carrots
Watermelon
Oranges
Lettuce

0.9
0.7
0.7
0.7
0.6
0.5
0.4
0.3

Source: White, P. L., and Selvey, N. (editors) (1974). Nutritional


Qualities of Fresh Fruits and Vegetables. Futura Publishing Co., Mt.
Kisco, New York.

1231

1232 Food Composition, Properties, and General Data

Niacin, Daily

Recommendations
MILLIGRAMS

CHILDREN

16
age

1 to 4-

4 to 7

7 lo 11
11 to 15
23 to 51
16

MALES

51 +

18

20

>15 to 23

23 to 51
FEMALES

12 13 14

-51 +

15911
to
to
23
15

16

Pregnant -f- 2
Lactating -f- 4

GOOD SOURCESt
MILLIGRAMS
Liver

3'/ 2 oz.

Lamb

3'/, oz.

Veal

3'/ 2 oz.

Beef

3'/ 2 oz.

Pork

3'/ 2 oz.

->20.
-7.6
-7.2

-+4.S
-4.4

Luncheon Meat
2 oz. '

-2.4.

Pork Sau;age
2 oz.

2.4

-10.1

Tuna Fish 3 oz.


Poultry

31/] oz.

Fish

3</2 oz.

- 8.1

-+5.5

Peanut Butter
2 tblsp.
Potato

1 med.

Dried Fruit Vicup


Peas

-4.8

1.8
M.5

'/j cup

M.3

Dried Beans
and Peas % cup

1.3

Com

Vi cup H . O

Sweet Potato
1 med.

0.8

Banana

1 med.>0.7

Cereal

'/, cup>0.7

Bread

1 slice * 0 . 7

tAverage nutrient content as food is served. (Note: 3% oz equals approximately 100 g.)

FIGURE 2.N.1
Source: Lessons on Meat. (1974). National Live Stock and Meat Board, Chicago.

Food Composition, Properties, and General Data

1233

Nicotinic Acid, Food


TABLE 2.N.2
Nicotinic acid content of foods (mg/100 g)
Cereals and Cereal Products
Bread, white
wholemeal
Maize
Oats
Rice, milled
parboiled and milled
Eggs
Fish
Herring
White
Fruits
Apples
Tomatoes
Meats
Beef
Heart
Kidney
Liver
Tongue
Milk
Dried
Dried, skimmed

1.7
3.5
1.0
1.0
1.5
3.8

0.07
3.5
3.0
0.1
0.6
5.0
7.0
6.0

13.0

Beverages
Beer
Chocolate
Tea

Vegetables and Nuts


Asparagus
Beans, broad
Cabbage
Carrot
Kale
Peas
Peanut
Potato
Spinach
Sprouts
Swede
Yeast
Baker's moist
Brewer's moist

0.7
1.0
6.0
1.2
4.0
0.3

0.25
1.0
2.6

16.0
1.2
0.6
0.7
1.2

10.0
10.0

6.0

0.08
0.7
0.8

Source: Sinclair, H. M., and Hollingsworth, D. F. (1969). Hutchison's Food


and the Principles of Nutrition. Edward Arnold (Publishers), London,
England.

Nitrate, Meat Curing


Sodium or Potassiurr
Nitrate ( N a N O j )
Bacterial
Reduction
Sodium or Potassium
Nitrite (NoNO. )
Lowp H
Nitrous Acid
HNO;
Reducing
com pounds;
Low pH
Nitric
Oxide (NO)

[ Nitrosomyoglobin
j

heot

[ Nitrosohemochrome

FIGURE 2.N.2
Nitrate and nitrite pathway in meat curing
Source: Ockerman, H. W. (1975). Comparative anatomy of meat animals. In Meat Hygiene. J. A. Libby (editor).
Lea & Febiger, Philadelphia.

1234 Food Composition, Properties, and General Data

Nitrate,

Vegetables
TABLE 2.N.3
Nitrate content of vegetables grown in 1963 and 1964 and vegetables
purchased in Columbia, Missouri, stores in 1964a
NO3-N Content (% dry weight)
Vegetable
Radishes (red)
Beets (red)
Turnips, tops
Carrots
Lettuce, leaf
Spinach
Kale
Mustard
Sweet corn
Cabbage
Broccoli
Cauliflower
Celery
Green beans
Squash
Cucumbers
Tomatoes

Field Grown*
(1963)

Field Grown*
(1964)

Purchased c
(1964 range)

0.53-1.2

0.8 -1.9
0.19-0.78

0.39-1.50
0.09-0.84d
0.03-0.76
0.0 -0.13
0.02-1.06
0.07-0.66

0.25-0.85
0.02-0.05
0.08-0.5
-

0.30-1.02
0.46-0.98
_
-

0.02-0.05
0.09-0.60
0.09-0.24
_
_
_
_
-

_
_

0.01
0.01-0.09
0.01-0.09
0.0 -0.31
0.11-1.12
0.04-0.25
0.09-0.43
0.0 -0.16
0.0 -0.11

"From Brown and Smith (1967).


"Low values were from plants grown on soil receiving no nitrogen fertilizer, and high values
cwere from plants grown in soil receiving 400 lb N/acre (450 kg/ha).
Includes both locally grown and shipped-in supplies.
d
Baby foods.
Source: Anonymous (1972). Accumulation of Nitrate. Publ. 2038, Agric. Board,
Nat. Acad. Sci.Nat. Res. Council.

Nitric Acid Solution


TABLE 2.N.4
Various strengths of nitric acid solutions (nitric acid solutions:
specification requires not less than 68% HNO3 by weight sp
gr = 1.4146 at 15. 1 ml concentrated HNO3 contains ca 0.96 g
HNO3. Mix with H2O and dilute to 1 liter.)
HNO3 Strength Desired
Grams per Liter
5
10
20
30
40
50
63
70
100
150
200
300

Nitric Acid Required


Grams
Ml
7.35
14.71
29.41
44.12
58.82
73.53
92.65
102.94
147.06
220.59
294.12
441.18

5.2
10.4
20.8
31.2
41.6
52.0
65.5
72.8
104.0
156.0
207.9
312.9

Source: Editorial Board, AOAC (1975). Official Methods of Analysis of


the Association of Official Analytical Chemists, 12th Edition. Association
of Official Analytical Chemists, Washington, D.C.

Food Composition, Properties, and General Data 1235

Normal Curve
TABLE 2.N.5
Areas under the normal probability curve. Area to
the right of z (or to the left of -z), or the probabil
ity of a random value of z exceeding the marginal
value
.00

.01

.02

.03

.04

.or>

.00

.07

.OS

.00

.0
.1
2
.3
.4

.5000
.4002
.4207
.3821
.3440

.41)00
. 4502
.4I0S
.37X3
.340!)

.4020
.4522
.4129
.3745
.3372

.4SS0
.44X3
.40!>0
.3707
.33:;o

.4S4O
.4443
.4052
. 300!)
.3300

.4N01
.4404
.401:;
.3032
.3204

.4701 .4721
.4304 . 4325
.3074 .3930
.:',594 .3557
322S .3192

.40X1
. 42X0
.3X97
.3520
.3150

.4041

.4247

.3X59

.34X3

.3121

.5
.6
.7
.8
.9

.30S5
.2743
.2420
.2119
.1S41

.3050
.270!)
.23S9
.2090
.1S14

.3015
.2676
.235S
.2061
.17SS

.29S1
.2643
.2327
.2033
.1762

.2946
.2611
.2296
.2005
.1736

.2912
.2578
. 2200
. 1977
.1711

.2K77
.2546
.2236
.1949
. 16S5

.2X43
.2514
.2206
. 1922
. 1000

.2X10
.24X3
.2177
. 1S94
. 1035

.2770

.2451

.2148

.1X07

.1011

1.0
1.1
1.2
1.3
1.4

.1587
.1357
.1151
.090S
.OSOS

.1562
.1335
.1131
.0951
.0793

.1539
.1314
.1112
.0934
.077S

.1515
.1292
. 1093
.0918
.0764

.1492
. 1271
. 1075
.0901
.0749

.1409
.1251
.1050
.0SS5
.0735

.1446
.1230
. 103S
.0X09
.0721

. 1423
.1210
.1020
.0X53
.070S

.1401
.1190
. 1003
.OX3S
.0094

.1379

.1170

.09X5

.0X23

.00X1

1.5
1.6
1.7
1.8
1.9

.0668
.0548
.0446
.0359
.02S7

.0655
.0537
.0436
.0351
.0281

.0643
.0526
.0427
.0344
.0274

.0630
.0516
.0418
.0336
.0268

.0018
.0505
.0409
.0329
.0262

.0606
.0495
.0401
.0322
.0256

.0594
.0485
.0392
.0314
.0250

.0582
.0475
.0384
.0307
.0244

.0571
.0465
.0375
.0301
.023!)

.0559

.0455

.0367

.0294

.0233

2.0
2.1
2.2
2.3
2.4

.0228
.0179
.0139
.0107
.0082

.0222
.0174
.0136
.0104
.0080

.0217
.0170
.0132
.0102
.0078

.0212
.0160
.0129
.0099

.0207
.0162
.0125
.0096

.0075

.0073

.0202
.015S
.0122
.0094
.0071

.0197
.0154
.0119
.0091
.0069

.0192
.0150
.0116
.00X9
.0008

.01XX
.0146
.0113
.00X7
.0066

.01X3

.0143

.0110

.00X4

.0064

2.5
2.6
2.7
2.8
2.9

.0062
.0Q47
.0035
.0026
.0019

.0060
.0045
.0034
.0025
.0018

.0059
.0044
.0033
.0024
.0018

.0057
.0043
.0032
.0023
.0017

.0055
.0041
.0031
.0023
.0016

.0054
.0040
.0030
.0022
.0016

.0052
.0039
.0029
.0021
.0015

.0051
.0038
.0028
.0021
.0015

.0049
.0037
.0027
.0020
.0014

.0048

.0036

.0026

.0019

.0014

3.0
3.1
3.2
3.3
3.4

.0013
.0010
.0007
.0005
.0003

.0013
.0009
.0007
.0005
.0003

.0013
.0009
.0006
.0005
.0003

.0012
.0009
.0006
.0004
.0003

.0012
.0008
.0006
.0004
.0003

.0011
.0008
.0006
.0004
.0003

.0011
.0008
.0006
.0004
.0003

.0011
.0008
.0005
.0004
.0003

.0010
.0007
.0005
.0004
.0003

.0010

.0007

.0005

.0003

.0002

3.6

.0002

.0002

.0001

.0001

.0001

.0001

.0001

.0001

.0001

.0001

3.9

.0000

Source: Amerine, M. A., Pangborn, R. M., and Roessler, E. B. Principles of Sensory


Evaluation of Food. Academic Press, New York.

1236 Food Composition, Properties, and General Data

Normal Solutions
TABLE 2.N.6
Decinormal solutions of salts and other reagents (Atomic and molecular weights in the following table
are based upon the 1965 atomic weight scale and the isotope C-12. The weight in grams of the
compound in 1 cc of the following decinormal solutions is found by dividing the H equivalent in the
last column by 1000.)

Name

Acetic acid
Ammonia
Ammonium ion
Ammonium chloride
Ammonium sulfatc
Ammonium thiocyanate
Barium
Barium carbonate
Barium chloride hydrate
Barium hydroxide
Barium oxide
Bromine
Calcium
Calcium carbonate
Calcium chloride
Calcium chloride hydrate
Calcium hydroxide
Calcium oxide
Chlorine
Citric acid
Cobalt
Copper
Copper oxide (cupric)
Copper sulfate hydrate
Cyanogen
Hydrochloric acid
Hydrocyanic acid
Iodine
Lactic acid
Malic acid
Magnesium
Magnesium carbonate
Magnesium chloride
Magnesium chloride hydrate
Magnesium oxide
Manganese
Manganese sulfate
Mercuric chloride
Nickel
Nitric acid
Nitrogen
Nitrogen pentoxide
Oxalic acid
Oxalic acid hydrate

Formula

Atomic or
molecular
weight

60.0530
17.0300
NH4+
1M.03S6
53.4016
NH4C1
132.1388
(NH 4 ).SO 4
76.1204
NH4CNS
137 34
Ba
197.3494
BaCOj
244.2767
BaCl 2 2H : O
171 3547
Ba(OH) 2
153.3394
Ba()
Br
79.909
40. OS
Ca
100.0894
CaCO,
110.9860
CaCl 2
219.0150
CaCl2.6H2O
74.0947
Ca(OH) 2
56.0794
CaO
35.453
Cl
C 6 H 8 O 7 H 2 O 210.1418
58.9332
Co
63.54
Cu
79.5394
CuO
CuSO 4 5H 2 O 249 6783
26.0179
(CN),
36.4610
HC1
27.0258
HCN
126.9044
I
90.0795
C,HO,
134.0894
C 4 H,O,
24.312
Mg
84.3214
M K CO 3
95.2180
MgCU
MgCl2-6H2O 203.2370
40.3114
MgO
54.938
Mn
150.9996
MnSO
271.4960
HRCI,
58.71
Ni
63.0129
HNO,
14.0067
N
108.0104
NiO,
90.0358
H,C,O
H2C2O4-2H2O 126.0665

Hydrogen
equivalent

HCJHJO*

HC.thOi

NH,

NH,
NH
NH4CI
(NH 4 ) 2 SO,
NHCNS

Ba
BaCO>
BaCl 2 2H 2 O

Ba(OH) 3
BaO
Br

Ca
CaCO,
CaCl2
CaClj.6H 2 O

Ca(OH),
CaO
Cl
C6H8O7-H2O

Co
Cu
CuO
CuSO 4 5H 2 O

CN
HC1
HCN ,

I
C,HO,
C.H 6 O S

iMg
^MgCO,
^MgClj
MgCl 2 -6H 2 O
^MgO
^Mn
^MnSO 4

iHgCU
*Ni
HNO ,

N
^N 2 O &
^H 2 C t O 4
^H^CO.^HjO

0.1 Hydrogen
equivalent
in g
0" 0053
1 7031
1.8039
5 3492
6.0069
7.6120
0 867
9 8075
12.2138
8.5077
7.6670
7 9909
2 004
5 0045
5 5493
10.9508
3.7047
2.8040
3.5453
7.0047
2 9466
3.177
3.9770
12.4839
2.6018
3.6461
2.7026
12.6904
9.0080
6.7045
1 2156
4.2161
4.7609
10.1623
2.0156
2.7469
7 5500
13.5748
2.9356
6.3013
1.4007
5 4005
4 5018
6 3033
(Continued)

Food Composition, Properties, and General Data 1237

Normal Solutions (Continued)


TABLE 2.N.6 {Continued)
Name

Formula

CO,
Oxalic acid anhydride
H,PO4
Phosphoric acid
K
Potassium
KHCO,
Potassium bicarbonate
K2CO,
Potassium carbonate
KC1
Potassium chloride
KCN
Potassium cyanide
KOH
Potassium hydroxide
K2O
Potassium oxide
Potassium permanganate for Co estimation KMnO,
Potassium permanganate for Mn estimation KMnO
Potassium tartrate
K2H4C4O6
Silver
Ag
AgNO3
Silver nitrate
Na
Sodium
Sodium bicarbonate
NaHCO3
Na2CO,
Sodium carbonate
NaCl
Sodium chloride
NaOH
Sodium hydroxide
Na2O
Sodium oxide
Na 2 S
Sodium sulfide
H2C4H4O4
Succinio acid
H2SO4
Sulfuric acid
SO 3
Sulfur trioxide
C4H6O
Tartaric acid
Zn
Zinc
ZnS(>4-7H2O
Zinc sulfate

Atomic or
molecular
weight
72.0205
97.9953
39.102
100.1193
138.2134
74.5550
65.1199
56.1094
94.2034
158.0376
158.0376
226 2769
107.87
169.8749
22.9898
84.0071
105.9890
58.4428
39.9972
61.9790
78.0436
118.0900
98.0775
80 0622
150.0888
65.37
287.5390

Hydrogen
equivalent

0.1 Hydrogen
equivalent
in g

C 2 O 3
H 3 PO 4
K
KHCX)3
K2CO3
KC1
KCN
KOH

K,O
KMnO4
|KMnO 4
K2H4C4O6

3.6010
3.2665
3.9102
10.0119
6.9106
7.4555
6.5120
5.6109
4.7102
2 6339

Ag

AgNO3
Na
NaHCOs
Na 2 CO 3
NaCl
NaOH
Na2O
JNa 2 S
^H2C,H4O4
H 2 SO 4
SO3
iC4H6O6

Zn
iZnSO 4 7H 2 O

5.2678
11 3139
10.787
16.9875
2.2990
8.4007
5.2995
5.8443
3.9997
3.0990

3.9022
5.9045
4.9039
4.0031
7 5044
3.269
14 3769

Source: Weast, R. C. (editor) (1974-1975). Handbook of Chemistry and Physics, 55th Edition. CRC Press, Cleveland.

Nut, Grades
TABLE 2.N.7
U.S. grade standards for nuts
Kind of Nut
In-shell
Almonds
Brazils
English walnut s
Filberts
Pecans
Mixed nuts ( a l m o n d s , brazils,
filberts, pecans , a n d English
walnuts) .
Shelled, raw
Almonds...

English walnuts .

Pecans

Peanut butter

Grade

Description of quality

U.S. No. 1

Best quality.

U.S. Extra Fancy.

Best quality and largest sizes.


At least 10 percent but not over 40
percent of each kind in the mixture.
Same quality and mixture, but permits
smaller sizes of some kinds.

U.S. Fancy

..

U.S. fancy
U.S. Extra No. 1.
U.S. No. 1
U.S. No. 1.
U.S. No. 1.
U.S. Grade A....

Best quality.
Almost the bestpermits a few dou
bles and broken.
Very good qualitypermits more dou
bles and broken.
Best quality.

Source: USDA (1969). Food for us all. Yearbook of Agriculture.

TABLE 2.N.8
Approximate pounds per acre of nutrients contained in portion of the size of crop (will vary with variety, soil type, season and fertility
of soil)
Crop
Kind

Acre Yield
Bushels
Tons

Part

Nitrogen

Phosphorus
asP 2 O s

Potassium
asK 2 O

Manganese

Zinc

Calcium

Magnesium

Sulfur

Boron

Copper

1
8
10
18
2
8
4
11
2
8
4
29
1
6

2
2
14
12
3
8
5
6
3
2
5
18
6
3

3
4
9
7
5
9
4

0.04

.08

0.03
.01
.04
.03
.03
.03
.01

7
3
5

.02
.01
.01

.10
1.89
.22
.14
.04

3
5

.04

.03
.01

.09
.16

.14
.05

112
16
55
39
55
40
14

21
7
15
15
14
18
5

19
5
13
14
6
10
4

.06

.21

.05
.01

.06
.02

.03
.04
.02

.44
.30
.65
.20
.44
.46
.25

.42
.08

.28
.15
.16

Grains
Barley
Corn
Oats
Rice
Rye
Sorghum
Wheat

Grain
Straw
Grain
Stover
Grain
Straw
Rough grain
Straw
Grain
Straw
Grain
Straw
Grain
Straw

0.03
.32
.06
1.00
.12

0.06
.05
.10
.20
.05
.29
.08

35
15
90
67
50
25
60
36
35
15
65
85
50
20

15
5
36
24
20
15
24
12
10
8
35
25
25
5

10
30
26
96
15
80
12
80
10
25
20
125
15
35

4
2
2
2
2
2
2

180
60
120
91
80
90
48

40
20
25
22
20
20
20

180
60
80
83
80
50
76

12
0.9
20
15

30
75
130
90

10
25
35
40

45
25
130
80

8
2
20
22

10
5
44
16

.01
.12
.09

.03
.02
.04
.06

.03
.03
.10
.16

.03
.06
.08
.62

28
14.4
12
5

85
35
80
50

30
20
30
15

140
65
150
30

33
4
3
12

9
2
6
4

.14
.05
.05
-

.20

.04
.02

.06

600
400

.09
.10

.24
.01
.05
.10

300

8.25
20

45
120

15
40

75
160

4
7

6
14

.05
.14

.03
.07

.06
.13

.03
.16

.75

40

15

35
68
150
80
96
75

35
11
55
66
270
120

28
1
7
44
28
75

4
4
13
24
14

.03

.02
.04
.04

.01
.05
1.00

.05

.03

.55

40
100
80
100
30
80
40

0.96
1
3.5
3
1.28
2
2.25
3
0.84
1.5
2
3
1.2
1.5

.03
.07
.04

Hay
Alfalfa'
Bluegrass
Cow pea1
Peanut1
Red Clover1
Soybean1
Timothy

500
30
(80
b

Peaches
Potatoes Tubers
Spinach
Sweet Potatoes
Roots
Tomatoes Fruit

Other Crops
Cotton
Peanuts'
Soybeans'
Sugar Beets
Sugar Cane
Tobacco

Seed & lint


Stalks, leave
& burs
Nuts
Grain
Roots
Leaves

40

1
1
1.2
20
30
1

2
7
32
24
18

.07

Legumes normally get the greater part of their nitrogen from the air. Computed from data in USDA Misc. Publ. 369. Moi on's Feed and heeding, from a Spec. USDA rept. by Lowe. USDA Tech. Bull. I0OU. Our
Land and Us Care. American Potash Institute, and other sources, by A. L. Mehring.

Source: Garman, W. H. (editor) (19xx). The Fertilizer Handbook, 2nd Edition. Fertilizer Institute.

8- i

II
!

09

GO

I
a.

5*
OB

;s and Vegetables
Apples
Beans, dry
Cabbage Heads
Onions
Oranges

Nutrients listed are for


one serving.
Number of servings
per container.
Labels may show amounts
of cholesterol & sodium
in 100 grams of food
and in a serving.

Serving Size 1 cup


' Servings per Container 2
Calories
110
Protein
1 Gram
Carbohydrate
.
25 Grams
Fat
..
. . . 1 Gram
Sodium (970mg/100gm).
275 Milligrams
Percentage of US Recommended Daily
Allowances (US ROAj
Protein .
Vitamin A .
..
VitaminC . . . . . .
......
Thiamine
Riboflavtn
Niacin
Calcium .
Iron

Nutrients in metric
weight as grams
(1 ounce = 28 grams).
Percentages of U.S.
. Recommended Daily
Allowances.

I
a
o

I
I

I
5"

FIGURE 2.N.3.
Source: FDA (1980). Read the label, set a better table. FDA DHHS Publication No. 76-2049.

I
a
5"
to

09
CO

Oil Meals, Composition


TABLE 2.O.1
Composition of the common oil meals
Dry

Feeding Stuff
Soybean meal
(solvent process)
Cottonseed meal (hydraulic)
(Texas analyses)
Linseed meal
(solvent process)
Peanut meal (hydraulic)
(hulls)
Safflower (hydraulic)
(hulled)
Sunflower (hydraulic)
(hulled)

Crude
Protein

Crude
Fiber

Crude
Lipide

(%)

(%)

(%)

N-free
Extract
(%)

(%)

Ash
(%)

90.4

6.1

45.7

5.9

1.3

31.4

92.6

5.6

42.1

10.5

6.1

28.3

91.0

5.8

36.6

9.3

1.0

38.3

92.3

4.8

41.1

15.0

6.6

24.8

90.5

6.4

42.5

8.5

6.7

26.4

94.3

5.9

49.5

5.4

4.9

28.6

Matter

Source: Mallette, M. F., Althouse, P. M., and Clagett, C. O. Biochemistry of Plants and Animals. John
Wiley & Sons, New York.

Oil or Fat,

Characteristics

TABLE 2.O.2
Characteristics of oil or fat
Oil or Fat

Identifiable Characteristics

Babassu kernel oil

High saponification value, low iodine value, contains


lauric acid
Solubility characteristics, high hydroxyl value, high
viscosity
High saponification valuelow iodine valuecontains lauric acid
Positive Halphen testnot reliable for heated or
hydrogenated oils
Positive Besson test
Bromo-derivatives of unsaturated fatty acid
Contains squalene
Positive Bellier testcontains arachidic acid
Bromo-derivatives of unsaturated fatty acids
Contains erucic acid
Resembles rapeseed oilcontains erucic acid
Positive Baudouin and Villavecchia testsnot de
stroyed by hydrogenation
Contains linolenic acid but no reliable specific tests
available
Positive Fitelson test
Contains butyric and other low molecular weight
fatty acids
Contain squalene, also bromo-derivatives of unsatu
rated fatty acids

Castor oil
Coconut oil
Cottonseed oil
Kapok oil
Linseed oil
Olive oil
Peanut oil
Perilla oil
Rape seed oil
Ravison oil
Sesame oil
Soybean oil
Teaseed oil
Butterfat
Fish oils

Source: Mahlenbacher, C. V. The Analysis of Fats and Oils. Garrard Press, Champaign,
Illinois.

09

TABLE
TABLE 2.O.3
2.O.3
Composition of the edible portion (EP) and refuse in the material as purchased (AP)
Item
No.

Commodity and Description

Water

Protein

Fat

Carbohydrate
Total
(By Dif)
Fiber

Percent of Edible
277

278
279

Vegetable
Oils, pure
Shortening (hardened)
Margarine (either vegetable
or animal)

28 0

Marine
Liver oils, body oils

281
282
283
284
285

Animal fats
Butter
Ghee
Lard, leaf fat
Pork fat, other
Pork fat, all

28 6

Suet, tallow (kidney fat)

287

Meat fat, rendered

15.5

0.6

3"
Ash

Refuse
in AP

Cal
(No./lOOg)

Notes

Portion

100

88 4

100

88 4

72 0

81

0.4

09
>

2.5

Cottonseed, sesame,
coconut, olive, etc.

09

3
o
CO

15.5

0.6

100

0.4
0
0
0
0

0.1
0.2
0.1

716
87 9
847
775
81 6

0.1

847

5
12
8

2
4
3

81
100
93
84
89

93

100

902
2.5

902

Butter, "fat basis"


Fat trimmed from
pork carcasses
Fat trimmed from
beef, veal, mutton
or lamb
Lard or tallow, "fat
basis"

0
0
0
0
0

a
5

0
0

Source: Chatfield, C. Food Composition Tables for International Use. Food and Agriculture Organization, United Nations, Rome.

fcC

1242 Food Composition, Properties, and General Data

Oils, Seed and Fruit


TABLE 2.O.4
Oil content and composition of some seeds and fruits
Tissue
and

Species
Nut or seed
Peanut
Cotton (whole
seed)
Soybean
Flaxseed
Palm
Coconut (copra)
Castor bean
Tung (kernel)
Seed germ
Corn
Fruit
Olive

Fat, %,
Dry-weight
Basis

My
Pal
Lauric ristic mitic

45
20
18
38
50
67
48
58

46.4

0.5
0.1
0.2
1.5
18.0

Stearic

Lin Lin a-Eleo- RicinOleic oleic olenic stearic oleic

8.3

3.1

56.0

26.0

21.9
9.8
5.4
42.9
9.0

1.9
2.4
3.5
4.7
1.0

30.7
28.4
19.0
39.8
7.6
7.4
4.0

44.9
50.7
24.0
11.3
1.6
3.1
8.5

5.5

35

0.5

10.0

3.5

33.0

53.0

30-65

1.2

15.6

2.0

64.6

15.0

6.5
47.0
87.0
82.0

Source: Mallette, M. F., Althouse, P. M., and Clagett, C. O. Biochemistry of Plants and Animals. John Wiley &
Sons, New York.

Food Composition, Properties, and General Data 1243

Oil, Triglyceride Mole Percent Composition


TABLE 2.O.5
Analysis of glycerides [triglyceride composition (mole
Triglyceride

0 double bonds
SSS
1 double bond
SOS
SSO
2 double bonds
SOO
OSO
SLS
SSL
3 double bonds
OOO
SOL
SLO
OSL
SSLe
SLeS

Corn
Oil

of oils]

SunCotton- Ground- Safflower


Sesame Soyabean flower
seed
nut Oil seed
Oil
Oil
Oil
(ArgenOil
seed
Oil
tine)
0.5

2.5

4.5
0.8

6.0
0.3
5.0
0.1

4.8
0.3
12.4

4.0
6.6
7.0
0.7

0.8
9.4
8.4
0.6

2.3
0.7

0.6

4.1
1.6
22.5
1.1

21.8

0.1
5 double bonds
OLL
LOL
OOLe
OLeO
SLcL
SLLe
LSLc
6 double bonds
LLL
Remaining
with 6
or more
double bonds

15.3
4.8

6.4
6.5

" }> }*

0.3
0.4

1.0

16.3

13.0

3.9

43.5

1.1
0.3

0.3
0.2

2.9
0.4
2.8
0.6

2.3
0.1
2.2
0.3

1.5
4.1
5.0
0.4
0.1

1.3
4.4
5.0
0.5

6.7
2.5
13.9
0.9
0.2
0.2

8.1
3.1
13.2
1.3

13.5
5.1
0.2
0.6
0.4
0.3
0.5

20.4
8.4

10.2

28.1
-35.8

3.2

1.3

0.5

0.8

Source: Boekenoogen, H. A. (1968). Oils, Fats and Fat Products, Vol. 2. John Wiley &
Sons, New York.

1244 Food Composition, Properties, and General Data

Olives and Pickles, Composition

11

u
E X

all

s s s

i 1

a.

a.

fl

aI

if

Si

Food Composition, Properties, and General Data 1245

Orange Essence Oils


TABLE 2.O.7
Physicochemical properties of orange essence oils
Property

Max

Min

Avg

Sp gr 25C/25C
Ref ind T? 2g
Opt rot a D
Aldehyde (%)
Evap res (%)
Acid No.
Free acid (%)
Ester No. before acetylation
% ester before acetylation
Ester No. after acetylation
% ester after acetylation
Free alcohol (%)
Total alcohol (%)

0.8428
1.4725
+99.16
1.86
1.29
0.22
0.06
3.08
1.08
6.50
2.27
0.97
1.78

0.8403
1.4721
+97.68
1.28
0.34
0.11
0.03
2.94
1.03
5.43
1.90
0.64
1.49

0.8415
1.4723
+98.42
1.57
0.81
0.16
0.04
3.00
1.05
6.06
2.12
0.84
1.66

Source: Kesterson, J. W., Hendrickson, R., and Braddock, R. J. (1971). Florida citrus oils.
Florida Agric. Exp. Sta. Tech. Bull. 749.

1246 Food Composition, Properties, and General Data

Orange Oil Composition


TABLE 2.O.8
Chemical composition of cold-pressed Valencia orange oil
KETONES:

TERPENES:

ALCOHOLS:

a-thujene
a-pinene
camphene
2,4-p-menthadiene
sabinene
myrcene
5-3-carene
a-phellandrene
aterpinene
d-limonene
/3-terpinene
p-cymene
a-terpinolene
a-/3-cubebene
a-/3-copaene
/3-elemene
caryophyllene
farnesene
a-/3-humulene
valencene
5-cadinene

carvone
methyl alcohol
ethyl alcohol
methyl heptenone
amyl alcohol
a-ionone
n-octanol
acetone
n-decanol
piperitenone
linalool
6-methyl-5-hepten-2-one
nootkatone
citronellol
a-terpineol
n nonanol
a./3 DIALKYL ACROLEINS:
trans-carveol
a-hexyl/3-heptyl acrolein
geraniol
a-hexyl-/J-octyl acrolein
nerol
a-heptyl-/3-heptyl acrolein
heptanol
<z-octyl-/9-heptyl acrolein
undecanol
a-hexyl-^-nonyl acrolein
dodecanol
o-octyl-/3-octyl acrolein
elemol
cis-trans-2,8-p-menthadiene-l-ol
cis-carveol
a-heptyl-/3-nonyl acrolein
l-p-methene-9-ol
l,8-p-menthadiene-9-o 1
8-p-methene-l,2-diol
PARAFIN WAXES:
isopulegol
borneol
ri"C H
methyl heptenol
hexanol-1
2-methyl-C 2 1 H 4 3
terpinen-4-ol
n-C 2 2 H 4 ( i
ESTERS:
2-methyl-C 2 2 H 4 5
perillyl acetate
n-C.. H
n-octyl acetate
bornyl acetate
3-methyl-C.,. < H 47
geranyl formate
n-C 2 4 H 3 0
terpinyl acetate
linalyl acetate
2-methyl-C
24H4n
linalyl propionate
geranyl acetate
n-C.-H-.,
nonyl acetate
decyl acetate
3-methyl-C 2r) H r)1
neryl acetate
citronellyl acetate
n-C2(iHr>4
ethyl isovalerate
2-methyl-C 2 r ; H 5 3
geranyl butyrate
l,8-p-menthadiene-9-yl-acetate
n-C, 7 H 5 ) !

ALDEHYDES:
formaldehyde
acetaldehyde
n-hexanal
n-heptanal
n-octanal
n-nonanal
n-decanal
n-undecanal
n-dodecanal
Htrai Tneral
Cltral
"lgeranial
citronellal
a-sinensal
/3-sinensal
trans-hexen-2-al-l
dodecene-2-al-l
furfural
perillyldehyde
Aldehyde A
B
C
E
OXIDES:
trans-limonene oxide
cis-limonene oxide

ACIDS:
formic
acetic
caprylic
capric

3-methyl-C 2 7 H 5 5
n-C 2 8 H 5 8
2-methyl-C 2 8 H 5 7
n-C 2i ,H (i0

Source: Kesterson, J. W., Hendrickson, R., and Braddock, R. J. (1971). Florida citrus
oils. Florida Agric. Exp. Sta. Tech. Bull. 749.

a
!

TABLE 2.O.9
Maximum an d minimum values for th e properties of cold-pressed orange oil produced by various methods

Ibs! oil/ton fruit

Screw Press

21
0 7 5 to

10

Fraser-Brace

FMC Rotary

123

52

]L12

237

3.5 to 5.0

4.5 to 7.5

2.0 to 3.0

3.0 to 4.5

3.0 to 5.0

3.5 to 6.0
Max.
Min.

Min.

Max.

Min.

Max.

Min.

0.8443

0.8420

0.8438

0.8424

0.8449

0.8433

0.8435

0.8427

1.4730

1.4737

1.4722

1.4731

1.4725

1.4731

1.4728

1.4730

1.4730

1.4724

1.4703

1.4727

1.4707

1.4717

1.4715

1.4716

1.4716

1.4723

1.4719

0.0031

0.0016

0.0015

0.0010

0.0014

0.0010

0.0015

0.0012

0.0011

0.0007

+
98.05
96.64
94.98
97.08
95.32
+98.0
5 +
+96.6
4 +
+97.8
97.80
0 +96.5
+ 96.53
3 +
+96.3
96.30
0 +94.54 +97.5
+ 97.57
7 +
+94.9
8 +
+97.0
8 +
+95.3
2 +
+96.7
96.70
0 +
+96.3
6 +97.3
96.36
+ 97.322 +97.18
+97.18

J
O
^
8

Max.

Min.

Max.

Min.

Max.

Min.

Max.

Property
Sp. grav.
25 C/25C

0.8432

0.8420

0.8426

0.8416

0.8458

0.8441

Ref. ind. V 2

1.4734

1.4718

1.4733

1.4719

1.4743

1.4722

1.4708

1.4723

1.4707

0.0013

0.0007

0.0015

0.0007

Ref. ind. 10%

41 *

GO

2".

Difference
Opt. rot.

Brown
Shaver

AMC
Scarifier

FMC In-Line

ope

Pipkin Roll

Method of
Extraction
No. of Sample >

a^

Opt. rot. 10%2 5


dist
a
+ 9 8 - 3 1 +97.30 +98.65 +97.24 +98.70 +96.96 +98.73 +96.49 +97.92 +95.74 +98.16 +97.47 +99.11 +98.09

M.

Difference

+1.2 8

+0.0 1

+1.41

+0.0 3

+3.7 0

+1.51

+2.00

+0.00

+1.51

+0.11

+1.80

+0.77

+1.89

+0.80

./
, /o
Ester content, %

2.02

1.63

1.85

0.92

1.65

0.93

2.04

1.17

1.96

1.54

1.86

1.86

1.66

0.86

1.01

0.15

1.09

0.04

1.63

0.35

1.34

0.08

residue*'0/"

2A2

1-07

'

2-23

1-37

4 93

"

312

322

1-85

3 08

'

2 45

"

40

2>8

Source: Kesterson, J. W., Hendrickson, R., and Braddock, R. J. (1971). Florida citrus oils. Florida Agric. Exp. Sta. Tech. Bull. 749.

256

217

3
^^
O
(t

to

1248 Food Composition, Properties, and General Data

Orange Structure
ep/carp and hypoderm
pcu/es
-/ocular
central
?n/ra/ placenta
ph

(cork)

OUi

ct<
seeas

FIGURE 2.O.I
Macroscopic structure of halved orange
Source: Veldhuis, M. K. (1971). Orange and tangerine juices. In Fruit and Vegetable Juice Processing Technology,
2nd Edition. Donald K. Tressler, and Maynard A. Joslyn (editors). AVI Publishing Co., Westport, Connecticut.

Organic Acids in Fruits and Vegetables


TABLE 2.O.10
Natural acids found in fruits and vegetables
Acid

Chemical Formula

Malic
Citric

C4H6OB
C6H8O7

Oxalic

C4H8O8

Tartaric
Benzoic

C4H0Ofl
C 0 H r CO 2 HC 7 H f l O 2

Succinic
Quinic

C4H0O4
C7H12O7

Isocitric
Fumaric

C6H8O7
C4H4O4

Product
Apples, cherries, plums, cauliflower
Apricots, bananas, lemons, lima
beans
Sorrel, rhubarb, apricots, blueber
ries
Grapes, apples, cherries
Cranberries, benzoin, Peru and
Tolu balsams
Currants, cranberries
Cranberries, carrot leaves, quinine,
pears
Blueberries
Gooseberries, apples, watermelon

Source: Berarde, M. A. (1971). The Chemicals We Eat. McGraw-Hill Book


Company, New York.

Food Composition, Properties, and General Data 1249

Organ Weights
TABLE 2.O.11
Weights of organs in the human body (conventional standard man)

Organ
Total body
Muscle
Skin and subcutaneous tissue
Skin only
Fat
Skeleton
Without bone marrow
Red marrow
Yellow marrow
Blood
Gastrointestinal tract
Contents of gastrointestinal tract
Stomach
Small intestine
Upper large intestine
Lower large intestine
Liver
Brain

Mass
(g)
70,000
30,000
6,100
2,000
10,000
7,000
1,500
1,500
5,400
2,000
250
1,000
135
150
1,700
1,500

Organ
Lungs (2)
Lymphoid tissue
Kidneys(2)
Heart
Spleen
Urinary bladder
Pancreas
Salivary glands (6)
Testes (2)
Spinal cord
Eyes (2)
Thyroid gland
Teeth
Prostate gland
Adrenal glands or suprarenal (2)
Thymus
Miscellaneous (blood vessels,
cartilage, nerves, etc.)

Source: Wang, Y. (editor) (1969). Handbook of Radioactive Nuclides. CRC Press, Cleveland.

Mass
(g)
1,000
70 0
200
300
150
150
70
50
40
30
30
20
20
20
20
10
390

Packinghouse By-products Composition


TABLE 2.P.1
Composition of some typical packinghouse by-products

Feeding Stuff

Dry
Matter
(%)

Ash
(%)

Crude
Protein
(%)

Crude
Fiber
(%)

Crude
Lipid
(%)

N-free
Extract
(%)

Blood meal
Fish meal
Meat scraps
No. 1 tankage

92.2
92.9
93.9
93.1

4.7
17.6
25.4
20.2

84.7
63.9
55.8
60.6

1.1
0.6
2.1
2.0

1.0
6.8
9.3
8.5

0.7
4.0
1.3
1.8

Source: Mallette, M. F., Althouse, P. M., and Clagett, C. O. Biochemistry of Plants and Animals. John
Wiley & Sons, New York.

Paired Comparisons
TABLE 2.P.2
Paired comparison-number of correct selections required to indicate signifi
cant differences
Total Number
of Comparisons
6
8
10
12
14
16
18
20
25
30
35
40
45
50
60
70
80
90
100
200
300
400
500
600
700
800
900
1000

Number of Correct Choices for Odds:


19:1
99:1
999:1
(5 Per cent Level) (1 Per cent Level) (. 1 Per cent Level)
6
7
9
10
11
13
14
15
18
21
24
27
30
33
38
44
50
55
60
113
165
218
270
332
374
427
479
531

8
10
11
12
14
15
16
20
23
26
29
32
35
41
46
52
58
63
116
169
223
276
338
480
434
487
539

14
15
17
18
22
25
28
32
35
38
44
50
56
62
67
121
175
230
284
347
190
445
499
552

Source: Kramer, A., and Twigg, B. A. (1968). Statistical quality control. In The
Freezing Preservation of Foods, Vol. 3, 4th Edition, D. K. Tressler, W. B. Van Arsdel,
and M. J. Copley (editors). AVI Publishing Co., Westport, Connecticut.

1250

Food Composition, Properties, and General Data 1251

Paired Taste Tests


TABLE 2.P.3
Significance in paired taste tests (p = \)

No. of
Tasters
or
Tastings
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
60
70
80
90
100

Minimum Agreeing Judgments Necessary to Establish


Significant Differentiation
(Two-tail Test)
0.05

7
8
8
9
10
10
11
12
12
13
13
14
15
15
16
17
17
18
18
19
20
20
21
21
22
23
23
24
24
25
25
26
27
27
28
28
29
29
30
31
31
32
32
33
39
44
50
55
61

Probability Level
0.01
0.001

8
9
10
11
11
12
13
13
14
15
15
16
17
17
18
19
19
20
20
21
22
22
23
24
24
25
25
26
27
27
28
28
29
30
30
31
31
32
33
33
34
34
35
41
47
52
58
64

11
12
13
14
14
15
16
17
17
18
19
19
20
21
21
22
23
23
24
25
25
26
27
27
28
29
29
30
31
31
32
32
33
34
34
35
36
36
37
37
44
50
56
61
67

Minimum Correct Answers


Necessary to Establish
Significant Differentiation
(One-tail Test)
0.05
5
6
7
7
8
9
9
10
10
11
12
12
13
13
14
15
15
16
16
17
18
18
19
19
20
20
21
22
22
23
23
24
24
25
26
26
27
27
28
28
29
30
30
31
31
32
37
43
48
54
59

Probability Level
0.001
0.01

7
8
9
10
10
11
12
12
13
14
14
15
15
16
17
17
18
19
19
20
20
21
22
22
23
24
24
25
25
26
27
27
28
28
29
29
30
31
31
32
32
33
34
34
40
46
51
57
63

10
11
12
13
13
14
15
16
16
17
18
18
19
20
20
21
22
22
23
24
24
25
26
26
27
27
28
29
29
30
31
31
32
32
33
34
34
35
36
36
37
43
49
55
61
66

Source: Roessler, E. B., Baker, G. A., and Amerine, M. A. One-tailed and two-tailed tests in
organoleptic comparisons. Food Res. 21, 117.

1252 Food Composition, Properties, and General Data

Pan Broiling Meat


TABLE 2.P.4
Recommendations for pan broiling meats
1. Place meat in heavy frying pan.
2. Do not add fat or water. Do not
cover.
3. Cook slowly, turning occasionally.

4. Pour fat from pan as it accumulates.


5. Brown meat on both sides,
6. Cook to desired doneness. Season
if desired. Serve at once.

Source: Be a Smarter Shopper...a Better Cook. (1973). National Live Stock and Meat Board,
Chicago.

Pan Frying Meat


TABLE 2.P.5
Recommendations for pan frying meats
1. Brown meat on both sides in small
amount of fat.
2. Season with salt and pepper if
desired.

3. Do not cover.
4. Cook at moderate temperature
until done, turning occasionally
5. Remove from pan and serve at once.

Source: Be a Smarter Shopper... a Better Cook. (1973). National Live Stock and Meat Board,
Chicago.

Pantothenic Acid Content


TABLE 2.P.6
The daily amount in a normal diet is more than adequate. The following
shows the pantothenic acid content of some foods which are good
sources.
Brewer's dry yeast
Beef liver
Egg yolk
Kidney
Buckwheat

200 7/g
76 7/g
63 7/g
35 7/g
26 7/g

Spinach (fresh)
Wheat bran
Roasted peanuts
Whole milk powder
Bread

26
30
25
24
5

7/g
7/g
7/g
7/g
7/g

Source: Braverman, J. B. S. Introduction to the Biochemistry of Foods. ASP


Biological and Medical Press (Elsevier Division), New York.

Food Composition, Properties, and General Data 1253

Pear Firmness
TABLE 2.P.7
Firmness1
Variety

Anjou
Bartlett
Bosc
Cornice
Hardy
Kieffer
Seckel
Winter Nelis

Maximum

Optimum

Minimum

Pounds

Pounds

Pounds

15
19
16
13
11
15
18
15

13
17
13
11
10
14
16
12

10
15
11
9
9
12
14
11

1
As measured by a Magness-Taylor pressure tester with a
5/16-inch plunger tip.

Source: USDA (1978). Pear production. USDA Agriculture


Handbook Number 526.

Pecan Varieties
TABLE 2.P.8
Variety

Chickasaw
Desirable
Elliott
Farley
Kernodle
Mahan
Schley
Stuart

State
of origin

Pollination
type*

Tex.
Fla.
Fla.
Fla.
Miss.
Miss.
Miss.

II
I
II
I
II
II
II
II

Tex.
Tex.
Tex.
Tex.

II
I
II
I
II

Relative
production

Southeast
excellent
good
good
fair
fair
fair
good
good

Kernel
quality

Disease
resistance

fair
good
fair
excellent
good
poor
excellent
good

good
fair
good
fair
fair
poor
poor
good

good
good
excellent
good
excellent

poor
poor
poor
poor
poor

Southwest
Ideal
San Saba Imp.
Sioux
Western
Wichita

good
good
good
excellent
excellent
Midwest
Kernel
quality

Colby
Fritz
Greenriver
Major
Perque

Ky.
Ky-

II
II
II
I

good
good

Mo.

good

111.
111.

poor

Remarks

Retains foliage late in fall


Hardy tree for extreme north
Susceptible to spring frost
Good producer; susceptible
to aphids
Susceptible to aphids,
squirrels and birds

* I. Pollen shed before females are receptive. II. Pollen shed after females are receptive.
Interplant at least one tree from each group for best pollination.

Source: USDA (1977). Growing fruits and nuts. USDA Agriculture Information Bull. 408.

1254 Food Composition, Properties, and General Data

Pectic Acid Formula

FIGURE 2.P.1
Structure of pectic acid
Source: Braverman, J. B. S. Introduction to the Biochemistry of Foods. ASP Biological and Medical Press (Elsevier
Division), New York.

Pectin
Protopectin (insoluble)
proiopccimasc (hypothetical)

COOCH,

COOH

COOCHj

COOCHJ

Pectinic acid } Pectin methylesterase

OH
OH
Pectic acid (polygalacturonic acid)
polygalacturonasc
(endo-, exo-)

OH

_
2

a-D-Galacturonic acid
FIGURE 2.P.2
Structure of pectin
Source: Eskin, N. A. M., Henderson, H. M., and Townsend, R. J. (1971). Biochemistry of Foods. Academic Press,
New York.

Food Composition, Properties, and General Data 1255

Pectin Content
TABLE 2.P.9
Pectin content of several plant tissues

Tissue

Pectin
(%)

Potato
Tomato
Apple
Apple pomace
Carrot
Sunflower heads
Sugar beet pulp
Citrus albedo

2.5
3
5-7
15-20
10
25
15-20
30-35

Source: Schultz, H. W., Cain, R. F., and Wrolstad, R. W.


(editors) (1969). Symposium on Foods; Carbohydrates
and Their Roles. AVI Publishing Co., Westport, Con
necticut.

Pectin Formula

o
COOH

OH

COOCH3

FIGURE 2.P.3
Structure of a portion of the pectin molecule
Source: Braverman, J. B. S. Introduction to the Biochemistry of Foods. ASP Biological and Medical Press (Elsevier
Division), New York.

1256 Food Composition, Properties, and General Data

Pentosans
TABLE 2.P.10
Pentosans in plant materials (undried basis)
(%)

(%)
Navy bean
Corn meal
Corn (whole)
Dried peas
Barley (whole)
Cottonseed flour
Beets
Spinach

8.4
5.0
7.4
7.2
11.1
5.6
1.7
1.0

Cabbage
Wheat bran
Wheat straw
Corn fodder
Corn cobs
Gum arabic
Cherry gum

1.0
22.0
27.1
21.8
35.0
26.0
52.0

Source: Peterson, W. H., Skinner, J. T., and Strong, F. M. Elements of


Food Biochemistry. Prentice-Hall, Englewood Cliffs, New Jersey.

pH and Availability of Plant Nutrients

FIGURE 2.P.4
High soil pH affects availability of plant nutrients; the wider the bar, the greater the availability.
Source: Mittleider, J. R., and Nelson, A. N. (1970). Food for Everyone. Extension Division, Loma Linda University,
Loma Linda, California.

Food Composition, Properties, and General Data 1257

pH, Buffer Solutions


TABLE 2.P.11
Buffer solutions for indicator measurements and pH control
50 ml 0.1 M KH Phthalate . v ml
().l M HCI. diluted to 100 ml

25 ml 0.2 M KCI. v ml 0.2 M HCI.


diluted to 100 ml
pH

.V

1.00
1.10
1.20
1.30
1.40

67.0
52.8
42.5
33.6
26.6

.V

pll

pll

.50
.60
.70
.80
.90

20.7
16.2
13.0
10.2
8.1

2.20
2.30
2.40
2.50
2.60

49.5
45.8
42.2
38.8
35.4

3.20
3.30
3.40
3.50
3.60

15.7
12.9
10.4
8.2
6.3

: >.00
;'.10
:>.20

6.5
5.1
3.9

2.70
2.80
2.90
3.00
3.10

32.1
28.9
25.7
22.3
18.8

3.70
3.80
3.90
4.00

4.5
2.9
1.4
0.1

pH

50 ml 0.1 A/K.H Phthalate,


vmlO .1 M NaOH, diluted to 100 ml

50 ml 0.1 A/KH 2 PO 4 . vmlO.l M


NaOH, diluted to 100 ml

pH

.V

PH

pH

.V

4.10
4.20
4.30
4.40
4.50

1.3
3.0
4.7
6.6
8.7

5.10
5.20
5.30
5.40
5.50

25.5
28.8
31.6
34.1
36.6

5.80
5.90
6.00
6.10
6.20

3.6
4.6
5.6
6.8
8.1

6.80
6.90
7.00
7.10
7.20

22.4
25.9
29.1
32.1
34.7

4.60
4.70
4.80
4.90
5.00

11.1
13.6
16.5
19.4
22.6

5.60
5.70
5.80
5.90

38.8
40.6
42.3
43.7

6.30
6.40
6.50
6.60
6.70

9.7
11.6
13.9
16.4
19.3

7.30
7.40
7.50
7.60
7.70

37.0
39.1
41.1
42.8
44.2

7.80
7.90
8.00

45.3
46.1
46.7

PH

50 ml 0.1 A/ Tris(hydroxmethyl)aminomethane, x ml 0.1 M HCI,


diluted to 100 ml

50 ml of a mixture 0.1 M with respect to


both KCI and H 3 BO 3 , \ ml 0.1 M NaOH,
diluted to 100 ml

pH

pH
7.00
7.10
7.20
7.30
7.40

46.6
45.7
44.7
43.4
42.0

8.00
8.10
8.20
8.30
8.40

29.2
26.2
22.9
19.9
17.2

8.00
8.10
8.20
8.30
8.40

3.9
4.9
6.0
7.2
8.6

9.00
9.10
9.20
9.30
9.40

20.8
23.6
26.4
29.3
32.1

7.50
7.60
7.70
7.80
7.90

40.3
38.5
36.6
34.5
32.0

8.50
8.60
8.70
8.80
8.90
9.00

14.7
12,4
10.3
8.5
7.0
5.7

8.50
8.60
8.70
8.80
8.90

10.1
11.8
13.7
15.8
18.1

9.50
9.60
9.70
9.80
9.90

34.6
36.9
38.9
40.6
42.2

10.00
10.10
10 20

43.7
45.0
46.2
(Continued)

1258

Food Composition, Properties, and General Data

pH, Buffer Solutions


TABLE 2.P.11

(Continued)

(Continued)

SO ml 0.02S M Borax..vmlO.l A/HCI.


diluted to 100 ml

50 ml 0.02S M Borax. x ml 0.1 M NaOH.


diluted to 100 ml

pH

.V

pH

.V

pH

pH

A'

8.00
8.10
8.20
8.30
8.40

20.5
19.7
18.8
17.7
16.6

8.50
8.60
8.70
8.80
8.90

15.2
13.5
11.6
9.4
7.1

9.20
9.30
9.40
9.50
9.60

0.9
3.6
6.2
8.8
II.1

10.20
10.30
10.40
10.50
10.60

20.5
21.3
22.1
22.7
23.3

._

9.00
9.10

4.6
2.0

9.70
9.80
9.90
10.00
10.10

13.1
15.0
lft.7
IK.3
19.5

10.70
10.80

23.80
24.25
-

SO ml 0.0S M NalICO,. v ml 0.1 M


NaOII. diluted lo 100 ml

50 ml 0.05 M Na 2 lll'O 4 . v ml 0i.l M


NaOII. diluted to 100 ml

pll

pll

.V

pll

9.60
9.70
9.80
9.90
10.00

5.0
6.2
7.6
9.1
10.7

10.60
10.70
10.80
10.90
11.00

19.1
20.2
21.2
22.0
22.7

10.90
11.00
11.10
11.20
11.30

10.10
10.20
10.30
10.40
10.50

12.2
13.8
15.2
16.5
17.8

pll

3.3
4.1
5.1
6.3
7.6

11.40
11.50
11.60
11.70
11.80

9.1
11.1
13.5
16.2
19.4

11.90
12.00

23.0
26.9

25 ml 0.2 M KCI, x ml 0.2 M NaOH,


diluted to 100 ml
pH

.V

pH

.Y

12.00
12.10
12.20
12.30
12.40

6.0
8.0
10.2
12.8
16.2

12.50
12.60
12.70
12.80
12.90
13.00

20.4
25.6
32.2
41.2
53.0
66.0

Source: Sober, H. A. (editor) (1968). Handbook of Biochemistry: Selected Data for Molecular
Biology. CRC Press, Cleveland.

Food Composition, Properties, and General Data 1259

Phosphate
TABLE 2.P.12
Comparison of phosphate nomenclatures
Na 2 HPO 4
Disodium phosphate
Disodium hydrogen orthophosphate
Sodium phosphate, dibasic
Disodium monophosphate
Na 2 H 2 P 2 O 7
Sodium acid pyrophosphate
Disodium dihydrogen phosphate
Sodium acid pyrophosphate
Disodium diphosphate
PO
Sodium tripolyphosphate
Pentasodium triphosphate
Sodium tripolyphosphate
Pentasodium triphosphate
Glass
Sodium hexametaphosphate
Glassy sodium polyphosphate
XNa2O : v P ^ 1
Sodium metaphosphate
Sodium polyphosphate

Industry
Scientific
FCC
Codex Alimentarius
Industry
Scientific
FCC
Codex Alimentarius
Industry
Scientific
FCC
Codex Alimentarius
Industry
Scientific
FCC
Codex Alimentarius

Suggested.
Source: Bell, R. N. (1971). The nomenclature and manufacture of phosphates. In
Phosphates in Food Processing, Symposium. J. M. deMan and P. Melnychyn (editors).
AVI Publishing Co., Westport, Connecticut.

Phosphorus
TABLE 2.P.13
Phosphorus content of foods
mg/100 g

mg/100 g
Lima beans
Peas
Corn
Artichoke
Brussels sprouts
Broccoli
Watermelon
Asparagus

142
116
111
88
80
78
69
62

Cauliflower
Potatoes
Onions
Cabbage
Tomatoes
Bananas
Lettuce
Oranges

56
53
36
29
27
26
22
17

Source: White, P. L., and Selvey, N. (editors) (1974). Nutritional Qualities of


Fresh Fruits and Vegetables. Futura Publishing Co., Mt. Kisco, New York.

1260 Food Composition, Properties, and General Data

pH, Post Mortem


7.01

PH

/
Slow Chill
or
PSE Pork

Spoiled

Sugar Fed or PsiToric

Time Post Mortem

FIGURE 2.P.5
Alteration of pH plotted against time post mortem for a variety of tissues and conditions
Source: Ockerman, H. W. (1975). Chemistry of muscle and major organs. In Meat Hygiene. J. A. Libby (editor).
Lea & Febiger, Philadelphia.

pH, Standard

Solutions
TABLE 2.P.14
pH values of standard solutions
pH values
Normality

HC1

CH3COOH

NaOH

NH 3

0.10

2.37

14.05

11.77

0.1

1.07

2.87

13.07

11.27

0.01

2.02

3.37

12.12

10.77

0.001

3.01

3.87

11.13

10.27

0.0001

4.01

Source: The Merck Index, 8th Edition. (1968).


Merck & Co., Rahway, New Jersey.

Food Composition, Properties, and General Data 1261

pH, Universal

Indicators

TABLE 2.P.15
For approximate pH determinations
Color

Color
pH

1
2
3
4
5
6

pH
No. 2

No. i

No. 1

No. 2

cherry-red
rose
red-orange
orange-red
orange
yellow

red
red
red
deeper red
orange-red
orange-yellow

7
8
9
10
11

yellowish-green
green
bluish-green
blue

greenish-yellow
green
greenish-blue
violet
reddish-violet

No. 1. Dissolve 6 0 mg methyl yellow, 4 0 mg methyl red, 8 0 mg bromthymol blue, 100 mg


thymol blue and 20 mg phenolphthalein in 100 ml of ethanol and add enough O.liV
NaOH to produce a yellow color.
No. 2. Dissolve 18.5 mg methyl red, 60 mg bromthymol blue and 64 mg phenolphthalein in
100 ml of 50% ethanol and add enough 0.17V NaOH to produce a green color.
Source: The Merck Index, 8th Edition. (1968). Merck & Co., Rahway, New Jersey.

pH, Values of Biological

Materials

TABLE 2.P.16
pH values of representative biological materials
Material

pH Value

Blood, normal limits


Blood, extreme limits
Enzymes, activity range of
Amylopsin, optimum
Erepsin, optimum
Invertase, optimum
Lipase, pancreatic
Maltase, optimum
Pepsin, optimum
Trypsin, optimum
Fruit juices
Apple
Banana
Grapefruit
Orange
Tomato

7.3-7.5
7.0-7.8
7.0
7.8
5.5

7.0-8.0
6.1-6.8
1.5-2.4
8-9
3.8
4.6

3.0-3.3
3.1-4.1
4.2

Material
Gastric juice, adult
Milk, cows, limits
Milk, human
Muscle juice
Plants (extracted juice)
Alfalfa tops
Carrot
Cucumber
Peas, field
Potato
Rhubarb, stalks
String beans
Saliva
Sweat
Tears
Urine, human, limits

pH Value
0.9-1.6
6.2-7.3
7.0-7.2
6.8
5.9
5.2
5.1
6.8
6.1
3.4
5.2

6.2-7.6
4.5-7.1
7.2

4.2-8.0

Source: Peterson, W. H., Skinner, J. T., and Strong, F. M. Elements of Food Biochemistry. Prentice-Hajl,
Englewood Cliffs, New Jersey.

1262 Food Composition, Properties, and General Data

Plant and Animal Poisoning


TABLE 2.P.17
Plant and animal poisoning
Disease

Prevention and
Control

Common Vehicle

Reservoirs

Mushroom poisoning

Fish poisoning

Pike, carp, sturgeon


roe in breeding season.

Shellfish poisoning

Probably plankton, food


of mussels.

Do not eat wild mushrooms. Amanita very


poisonous when raw or
cooked.
Avoid eating roe during
breeding season; heed
local warnings
concerning edible fish.
Avoid eating shellfish
during spawning season
(July through
September); toxin
appears to be heat
stable.

Poisonous mushrooms
(Amanita phalloides,
Amanita muscaria,
others).
Fish-Tedrodon,
Meletta, Clupea,
pickerel eggs.
Mussels

Source: U.S. Department of the Army (1969). Food inspection specialist. TM 8-451.

Plant Foods, Composition


TABLE 2.P.18
Foods of plant origin: composition
Values are per 100 g of edible portion of fresh, unrookt d food. unless ntherw
specified.
parentheses.
Car liohycii at.
Food
Protein F a t
Water
Food
Energy
Total Fibe
g

10
11
12
13
14
15
16
17
18

19
10
21
ZZ
23
24
IS
26
27
28
29
iO

Apple (Pyrua malus)


Apricot (Prunus armemaea)
Asparagus (Asparagus officinalis)
Avocado (Persea gratissima)
Banana (Musa paradisiara sapit-ntum)
Barley, pearled, dry (Mordeum vulgare)
Bean, common, dried (Phasenlus vulgaris)
Bean, lima, immature (P. lunntus mac.)
Bean, lima, mature (P. lunatus marrocarpus)
Bean, snap, green and yellow (P. vulgarie)
Beet, garden (Beta vulgaris)
Blackberry (Rubus spp)
Blueberry (Vaccinium corymbosum)
Brazil nut (Bertholletia excelsa)
Broccoli (Brassica oleracea botrylis)
Brussels sprouts (B. oleracea gemmifera)
Cabbage (B. oleracea capitata)
Cantaloupe (Cucumis melo cantalupensis/
Carrot (Daucus carota)
Cauliflower (Brassica oleracea botrytia)
Celery {Apium graveolens)
Cherry, sour and sweet (Prunus pp;
Coconut (Cocoa nucifera)
Collard (Brassica acephala)
Corn, sweet, white and yellow (Zea mays)
Cranberry (Vaccinium macrocarpon)
Cucumber (Cucumis sativus)
Currant, red (Ribes rubrumi
Date, dried (Phoenix dactylifera;
Eggplant (Solanum melongena)

84. 1
85.4
93. 0
65.4
74. 8
II. 1
12. 2
66. 5
12.6
88. 9
87. 6
84. 8
83. 4
5. 3
89.9
84. 9
92. 4
94. 0
88. 2
91. 7
93. 7
83. 0
46. 9
86. 6
73. 9
87. 4
96. 1
84. 4
20 0
92. 7

Cal

58
51
21

0. 3
1. 0
2. 2

245

1.7

88

1. 2
8. 2
23. 1
7. 5
20. 7
2. 4

349
336
128
333
35

1.6

42
57

1. 2

61

0.6

646

14.4
3. 3

29
47

4.4

24

1.4

20

0.6

42

1.2

25

2. 4
1. 3
1. 1

18

61
359

3.4

40

3.9
3.7

92

48

0.4

12

55

0. 7
I. 2

284

2.2

24

1. 1

0. 4
0. 1
0. 2
26.4
0. 2

23. 0
78. 8
1. 7 59. 4
1.0

0.
1.
0.
0.

8
3
2
1 9.6
1.0
12. 5
0.6
15. 1
65. 9 I I . 0
5. 5
0.2
0. 5 8. 9
0. 2 5. 3
0. 2 4. 6
0 3 9. 3
0. 2
0. 2
0 5 14.8
34. 7 1 4 . 0
7. 2
0.6
20 . 5
1.2
0. 7 11. 3
0. 1 2. 7
0. 2 13. 6
7 5. 4
0.6
0. 2 5. 5

Values nnstrd on inadequate


A set
A bic A n d

I. 0
0. 6
0. 7
1. 8
0. 6
0. 5
3 5
1. 5
4. 3
I. 4
0.9
4. 2
1. 2
2. 1
1. 3
I. 3
1. 0
0. 6
i. 1
0. 9
0. 7
0. 3
3. 2

1. 2
0. 8
1. 4
0. 5
4. 0
2. 4
0.9

M
0.9
0. 6
8
16
6.9
2. 3
7. 5
1. I
I. 0
0.9
0.8
3.4
1. 3
I. 3
0. 5
0. 4
0.8
1. I
0. 5
0. 4
2.0
6
0. 5
0. 6
0.3*
0. 9

2. 1
|0.4

90
2790

1000
290
430
<2.0)(0)
(0)

0. 4
0.4
(0.3)
3500
400
80
3420
12000
90
8
2
100
12
12
8
36
(0)

1. 1
0. 7
0. 3
0. 5
0. 5
0.6
0. 4
0. 4
0. 2
^.0)
1. ^
0. 1

|2. 2
|0. 6

0. 04
0.03
0. 16
0. 06
0. 04
0. 12
0. 57
0. 21
0.48
0.08
0. 02
0.04

05
0. 04
(0.02) (0.02)
0.86
0. 2
16 0.08
0. 06
0.05
0.06
0. 11
0.05
0.05
0. 10
11
0. 27
0. 12 0. 15
(0.02) (0. 03)
0.03
0.04
0. 10 0.09
0.04
0.05

(Continued)

Food Composition, Properties, and General Data 1263

Plant Foods, Composition

(Continued)

TABLE 2.P.18 (Continued)


Values i r e per 100 g of edible portion of fresh, unrookrd food. unless othorw ise specified
parentheses.
Carbohydrate
Food
Water
Protein Fal
Food
Energy
Total Fiber
Cal
B
e
e
8
R
68.4
24.0
11 Fig. dried (Ficus carica)
1.2
5.8
4.
0
270
0. 5
1.4
1. 4 14.9
81.9
32 Grape. American (Vitis spp)
70
33 Grapefruit (Citrus paradisi)
0. 5
0. 2 10. 1 0. 3
88.8
40
17. 1 5. 5
0.6
80.6
34 Guava (Psidium guajava)
1.0
70
86.6
35 Kale (Brassica oleracea acephala)
0.6 7 . 2
3.9
1. 2
40
89.3
0.6 8.7
3b Lemon (Citrus limonia)
0.9
0.9
32
Lettuce (Lactuca sativa)
81.4
0. 2 17.2
1.0
18 Mango (Mangifera indica)
0.7
66
0.9
91. 1
2. 4
0. 3 4 . 0
19- Mushroom (Agaricus campestns)
16
4
.
0
0
.8
0 MusUrd greens (Brassica japonica)
0.
3
92.2
2.
3
22
8. 3
1 Oats, rolled (Avena sativa)
14. 2 7.4 68. 2 1. 2
390
j

7
4
89 8
1 0
0 2
1 8
87.6
3 Onion, immature, green (Alhum cepa)
0. 2 10. 6
1.8
35
1.0
87.5
0. 2 10. 3 0. 8
4 Onion, mature (A. cepa)
1. 4
45
0.6
5 Orange (Citrus spp)
87.2
0. 2 11.2
45
0.9
88.7
6 Papaya (Carica papaya)
0. 1 10. 0 0 . 9
0.6
39
47 Parsnip (Pastinaca sativa)
78.6
0. 5 18. 2 2.2
78
1. 5
17.7
98
48 Pea. garden, immature (Pisum sativum)
74. 3
6.7
0.4
2. 2
11.6
339
49 Pea. garden, mature, dried ( P . aativum)
23.8 1. 4 60. 2 5.4
46
SO Peach (Prunus persica)
0.6
86.9
0. 5
0. 1 12.0
51 Peanut, roasted (Arachia hypogaea)
2.6
5S9
2.4
26.9 44. 2 23.6
82.7
1.4
52 Pear (Pyrus communis)
63
0.7
0. 4 15.8
3.0
53 Pecan (Carya illinoensis)
696
2. 2
73.0 13.0
9.4
Pepper, green (Capsicum annuumi
0.4
55 Pineapple (Ananas sativus)
85. 3
52
0.4
0. 2 13.7

Values ha Bed on i adequate evide l i e are rnilos co in


Fe

Thiamine

mg

mg

mjr

Vita- Ascor- Nia< in Kiboflavin


bic And
rng
mg
nig
I. U
J5_
1.7
0. 12
(0)
2. 4 186 3.0 111 80
0. 04
4
0. 2
80
0.6 21
0. 4 17
Trace 4 0
0. 2
0. 02
0. 4 22
0. 2 18
302
250
0 . 7 29
1. 2
0.04
0 . 7 30
2.
0
0.
26
115
7540
1.7 225 2. 2 62
0
50
0. 1
Trace
0. 5 40 0 . 6 22
g
0. 2
0. 08
0.06
6350
41
0.9
0. 2 13
0. 5 9
5
4.9
0.44
1.0
115 0
1. 1 9
6460
102
0. 8
0. 20
1. 2 220 2 . 9 38
(0)
1. 0
0. 14
1.9 53 4. 5 405 (0).
30
1. 1
0. 07
740
0 8 82 0. 7 62
(50)
24
(0.2) (0.04)
0.6 135 0 . 9 24
50
0. 2
0.04
9
0 . 6 32 0. 5 44
(190) 49
0. 2
0.03
0. 5 33 0. 4 23
1750
56
0. 3
0.04
16
0.6 20 0 . 3
0
18
0. 2
0. 12
1. 2 57 0.7 80
26
2.7
0. 16
0 . 9 22
1.9
122 680
4. 7 388 370
3. 1
2
0.28
3. 0 57
0.05
8
880
0.9
0 . 6 22
0. 5 8
2.7 74
16.2 0. 13
(0)
1.9 393 0
0. 1
0. 04
20
4
0. 4 13 0. 3 16
2
1.6 74
0.9
0. 11
2.4 324 50
Ash

Ca

0. 16
0. 06
0.04
0.07
0. 10
0.04
0. 04
0.06
0. 10
D. 09
D. 60
D. 08
0.03)
3. 03
3.08
3. 03
).08
). 34
). 77
). 02
). 30
). 02
). 72
04
130
0. 4 16 0. 3 11
24
0. 2
0. 02 ). 08
in4
i 06
D 6
56 Plantain (Musa paradiaiaca)
66. 4
119
1. 1
0. 7 30
IU
14
). 04
0. 5 0. 5 17
0. 5
).O6
0. 2 12.9
350
5
85.7
50
0.7
0. 5 20
0. 04
57 Plum (Prunua spp)
20
83
17*
77.8
58 Potato (Solanum tuberosumj
1. 0 11 0 . 7 56
1. 2
2.0
0. 1 19. i 0. 4
0. 04 ). 11
1.7
1.6
3
59 Prune (Prunua app)
268
2. 1 54
1890
0. 16 ). 10
24.0
0.6 72.0
2. 3
3.9 85
90.5
60 Pumpkin (Cucurbits pepoi
31
1. 3
0. 8 21 0 . 8 44
3400) 8
(0.6) (0. 08) 0.05)
0. 2 7. 3
1. 2
30
24
).03
61 Radish (Raphanus sativus)
93.6
20
0.7
1. 0 37
0. 3
0. I 4. 2
0.02
i.2
1. 0 31
62 Raisin (Vitis vinifera)
268
2.
0
50
0. 5
24.0
78
Trace
0.08
. 15
0. 5 7 i . 2
2. 3
3. 3 129
0.6
360
63 Rice, brown (Oryza aativa)
1.7
4.6
(0)
12.0
7. 5
1. 1 39 2 . 0 303
0.05
77.7
0)
). 32
0. 2
64 Rice, white (O. sativa)
362
0. 4 24
12.3
1.6
).07
7.6
136
(0)
0.03
0.8
0. 3 79.4
0)
65 Rutabaga (Brassica campeatria>
38
1. 3
0.8 55 0. 4 41
36
). 07
89. 1
330
0.9
1. 1 0. 1 8.9
0.08
1
66
321
1 6
110
I. 8 38)
12 I 1 7 73 4 2. 0
376
0)
(0)
43
3 22
67 Soybean, mature, dried (Glycine aoja;
4 . 7 227 8. 0 586 110
331
7.5
2.3
34.9 18. 1 34.8 5 . 0
.C7
Trace
0. 31
68 Soybean, sprouts (G. soja)
46
6. 2
5. 3
0.8
0. 8 48
86.3
1.4
0.8
180
1.0 67
0.20 >. 2 i
13
92.7
69 Spinach (Spinacia oleracea)
20
2.3
0.3
3.2
0.6
I. 5 81 3.0 55
0.6
9420
0. 20 ). I!
59
0. 5
70 Squash, summer (Cucur'oita pepo)
16
95.0
0.6
0. 4 15 0. 15
260
0.8
0. 1 3.9
17
0.09 ). 05
71 Squash, winter (C. maxima)
1.4
88.6
38
0. 3 8. 8
0 . 8 19 0.6 28
1. 5
4950
0. 5
8
0. 12 ).05
1.4
72 Strawberry (Fragaria spp/
37
0. 5 8. 3
89.9
0.8
0. 5 28 0. 8 27
60
0. 3
0.07
).03
6C
73 Sweetpotato (Ipomoea batatas)
68. S
123
0.7
27.9
0.6
1.4
0.05 ). 09
:.o 1. 1 30 0. 7 49 7700 22
1.0
0 . 7 (33) ( 0 . 4 ) (23) 420)
87.3
7 Tangerine (Citrus reticulau)
44
0. 3 10.9
0.8
31
(0.2) (0. 03) ).07
75 Tomato jLycopersicon esculentum',
94. 1
20
1.0
0. 3 4 . 0
0.6
0.6 11 0.6 27
1100
0. 5
2i
0.04
). 06
76 Turnip (Brassica rapa)
32
1. 1 0 . 7 40 0. 5 34
7. i
90.9
1. 1 0 . 2
Trace 28
0. 5
0.07
3.05
89.5
77 Turnip greens (B. rapa)
30
0.4
5.4
1. 2
1.8 259 2. 4 50
2.9
9540
0.6
136
0.46 3.09
78 Walnut. Engliah (Juglana regU)
6S4
3. 3
1.7 83 2. 1 380 30
IS. 0 64.4 15.6 2. 1
3
1. 2
0. 13 3.48
28
0
0.2
0. 5
12
6
.9
79 Watermelon (Citrullus vulgaxia)
92. 1
6.9
' . 6
0 . 31 77
0.2
0.2
0.2
6
590
0
.2
0.05 0.0
3.055
801 Wheat (Triticum aeativum)
80
| 12.
12.55 | 330 | 12. 3 I 1.8
1. 8 I 71
71.77 | 2. 3 | 1.7
46
4 J35
4 ||0>
1(0
1 44.
12 10.
52
354
3.4
(0)
(0))
. 33 |o.
0. 12
3. 52
t 7 |4
f e |3.
HI For yellow varieties. 150 I. U. / 2 / Applicable to pared cucumber-for unpared. 1. 2 mg iron and 260 I. U. vitamin A. / 3 / Data also applicable
to European grapes with the following modification; food energy, 66 cal.; protein, 0. S g; fat, 0. 4 g; ash. 0. 5 g. / 4 / Applicable to white varieties,
for yellow varletiea, 1200 I. U. / 5 / Year-round average. Recently harvested potatoes. 24 mg; after atorage of 3 mo, 12 mg; after storage of 6
mo, mg.

Source: Spector, W. S. (editor). Handbook of Biological Data. Federation of American Societies for Experimental
Biology, Bethesda, Maryland.

1264 Food Composition, Properties, and General Data

Planting Density
TABLE 2.P.19
Quantity of seed and number of plants required for 100 feet of row, depths of planting, and distances
apart for rows and plants
Requirement for 100 feet of row
Crop
Plants

Asparagus
Beans:
Lima, bush
Lima, pole
Snap, bush
Snap, pole
Beet
Broccoli:
Heading;
Sprouting
Brussels sprouts
Cabbage
Cabbage. Chinese
Carrot
Cauliflower
Celeriac
Celery
Chard
Chervil
Chicory, witloof
Chives
Collards
Cornsalad
Corn, sweet
Cress Upland
Cucumber
Dasheen
Eggplant
Endive
Fennel, Florence
Garlic
Horseradish
Kale
Kohlrabi
Leek
Lettuce, head
Lettuce, leaf
Muskmelon
Mustard

Okra -
Onion:
Plants
Seed
Sets
Parsley
Parsley, turnip-rooted
Parsnip
Peas
Pepper
Physalis
Potato
Pumpkin

Radish
Rhubarb

Salsify
Shallots ._
Sorrel -.
Soybean
.
Spinach
Spinach, New Zealand

Distance apart
Depth for
planting
seed

Inches
1 -1%
1
1
1
1

pound
pound
pound
4 ounces
2 ounces
1
1
1
1
1
1
1
1
1
2
1
1
1
1
1
2

packet
packet
packet
packet
packet
packet
packet
packet
packet
ounces .
packet
packet
packet
packet
packet
ounces

50505050-

-1%
-1%
-1%
-1%

75
75
75
75

50- 75
200-250
200-250

1 ounce
1 pound (cloves)
1 packet
V4 to 1 pound
1 ounce
1 ounce

1% to 2 feet

18 inches.

3
2

2 feet
3 feet
2 feet
2 feet
14 to 16 inches

3 to 4 inches.
3 to 4 feet.
3 to 4 inches.
3 feet.
2 to 3 inches.

2 to 2% feet
2 to 2% feet .
2 to 2% feet ...
2 to 2% feet - .
18 to 24 inches
14 to 16 inches
2 to 2% feet ...
18 to 24 inches
18 to 24 inches
18 to 24 inches
14 to 16 inches
18 to 24 inches
14 to 16 inches
18 to 24 inches
14 to 16 inches
2 to 3 feet
14 to 16 inches
6 to 7 feet
3% to 4 feet ..
2 to 2% feet
18 to 24 inches
18 to 24 inches
14 to 16 inches
2 to 2i^ feet -.
18 to 24 inches
14 to 16 inches
14 to 16 inches
14 to 16 inches
14 to 16 inches
6 to 7 feet
14 to 16 inches
3 to 3 ^ feet -.

14 to 24 inches.
14 to 24 inches.
14 to 24 inches.
14 to 24 inches.
8 to 12 inches.
2 to 3 inches.
14 to 24 inches.
4 to 6 inches.
4 to 6 inches.
6 inches.
2 to 3 inches.
6 to 8 inches.
In clusters.
18 to 24 inches.
1 foot.
Drills, 14 to 16 inches; hills,
2% to 3 feet.
2 to 3 inches.
Drills, 3 feet; hills, 6 feet.
2 feet.
3 feet.
12 inches.
4 to 6 inches.
2 to 3 inches.
18 to 24 inches.
12 to 15 inches.
5 to 6 inches.
2 to 3 inches.
12 to 15 inches.
6 inches.
Hills. 6 feet.
12 inches.
2 feet.

14 to 16 inches
14 to 16 inches
14 to 16 inches
14 to 16 inches
14 to 16 inches
18 to 24 inches
1% to 3 feet .
2 to 3 feet
1V4 to 2 feet ...
2 to 2% feet -.
5 to 8 feet -.-.
14 to 16 inches
3 to 4 feet
18 to 26 inches
12 to 18 inches
18 to 24 inches
24 to 30 inches
14 to 16 inches
3 feet

2 to 3 inches.
2 to 3 inches.
2 to 3 inches.
4 to 6 inches.
2 to 3 inches.
2 to 3 inches.
1 inch.
18 to 24 inches.
12 to 18 inches.
10 to 18 inches.
3 to 4 feet.
1 inch.
3 to 4 feet.
2 to 3 inches.
2 to 3 inches.
5 to 8 inches.
3 inches.
3 to 4 inches.
18 inches.

-4
-2

2 -2%
6 -7
3%-4
3
2%-3
2%-8
2%-3
3 -4

6 -7
2%-3
3 -3V6
1 -2
1 -2

Plants in the row


Hand-cultivated

Feet
4 -6

2%-3
2 -2 %
2 -2%
2%-3
2V6-3
2V4-3
2 -2 %
2 -2 %
2 -2 %
2%-8
3 -3 %
2%-3
3 -3%

1 packet
1 packet
5 to 6 pounds
1 packet
1 packet
1 packet
1 pound .
Cuttings
1 packet
1 packet
1 packet
1 packet
1 packet
1 packet
1 packet
2 ounces
1 packet
1 pound
1 packet
1 packet
1 packet .
V> pound
1 packet
1 packet
5 to 6 pounds, tubers.
1 ounce
1 ounce

Horse- or
tractor-cultivated

2 -2%
2 -2%
2 -2%
2 -2%
2 -2%
2 -2%
2 -4
3 -4
2 -2%
2^-3
5 -8
2 -2%
8 -4
2 -2%
2

-2V6

2 -2%
2^-3
2 -21*

(Continued)

Food Composition, Properties, and General Data 1265

Planting Density (Continued)


TABLE 2.P.19

{Continued)
Requirement for 100 feet of row

Crop

Seed

Squash:
Bush

Plants

Distance apart
Depth for
planting
Beed

ounce

Vine
Sweetpotato
Tomato
Turnip greens
Turnips and rutabagas
Watermelon

1 ounce
S pounds, bedroots .
1 packet
1 packet .
V4 ounce
1 ounce .

75
35-50

1 -2
2 -8

Rows
Plants in the row
Horse- or
tractor-cultivated
4

-5

8
3
3
2
2
8

-12
-3V6
-4
-2*4
-2 %
-10

Hand-cultivated

4 to 5 feet
8 to 12 feet
3 to 3% feet
2 to 8 feet
14 to 16 inches
14 to 16 inches
8 to 10 feet

Drills, 15 to 18 inches; hills. 4


feet.
Drills. 2 to 3 feet: hills. 4 feet.
12 to 14 inches.
1% to 3 feet.
2 to 3 inches.
2 to 3 inches.
Drills, 2 to 3 feet: hills, 8 feet.

Source: USDA (1972). Growing vegetables in the home garden. USDA Home and Garden Bull. 202.

Plastic Permeability
TABLE 2.P.20
Permeability of selected plastics at indicated temperatures

Material
Cellulose nitrate
Cellulose acetate
Polyvinylbutyral
Polyvinyl chloride (PVC)
Polystyrene
Polyethylene (den = 0.922)
(den = 0.038)
(den = 0.96)
Polyethylene
Polystyrene
Polyvinyl chloride
Polyvinylidene chloride

T
( F)

Permeability Coefficient3
(cc) (cm 2 )/(sec) (cm Hg) (cm"')

68
75
77
88
77
122
75
75
75
68
104
176
75
100
75
95
131
75
91
100

450
6210
185
15
97
107
9
2.5
1.2
3.2
7.9
50
83.5 X 1(T9
83.0
11.6-12.3
15.5
20.3
0.20
0.52
0.82

a<cc) (cm 2 )/(sec) (cm 1 ) (cm Hg) = (cc) (cm)/(sec) (sq cm) (cm He).
Source: Hall, C. W., Hardenburg, R. E., and Pantastico, E. B. (1975). Principles of
packaging. Part II. Consumer packaging with plastics. In Postharvest Physiology,
Handling and Utilization of Tropical and Subtropical Fruits and Vegetables. E. B.
Pantastico (editor). AVI Publishing Co., Westport, Connecticut.

TABLE 2.P.21
Poisonous plants of North America
Dangerous
Season
SPRING

Scientific
Name
Hymenoxys
spp.

Common
Name
Bitterweed,
Hubberweed,
Pingue

Nolina texana Sacahuista,


Beargrass

(and occa
sionally fall)

Habitat and
Distribution

Affected
Animals

Important Characteristics

Toxic Principle and Effects

Remarks and Treatment

Depression, loss of appe Fresh or dry. Remove


tite, abdominal pain, green from pasture. Avoid over
nasal discharge, salivation, grazing.
prostration.

Roadways, lakebeds, flooded Sheep, also


areas, overgrazed range;
cattle
western.

Much-branched annual or
perennial up to 2 fi high.
Yellow rlower head. Leaves
divided into narrow glandular
segments.

Open areas on rolling hills Sheep,


cattle and
and slopes; southwest.
goats

Perennial with many clus Toxin in buds, Sowers and


tered, long, narrowed leaves. fruit. Photosensitization. An
Several rlower stems with orexia, icterus, prostration.
many small white dowers in
clusters.

Remove animals from


range during blooming
season. (See PHOTOSENSI
TIZATION, p. t>.)

Cicuta spp.

Water
hemlock

Open, moist to wet situa All


tions.

White flower, umbels. Veins


of leaflets ending at notches.
Stems hollow except at nodes.
Tuberous roots from cham
bered rootstock.

A higher alcoholexcessive
salivation, violent convulsions,
dilation of pupils, diaphragm
contractions, pain.

Delphinium

Larkspurs

Either cultivated or wild. All grazing


Usually in open foothills or animals,
meadows; mostly western.
mostly
cattle

Annual or perennial herbs.


Flowers each with one spur,
in racemes. Perennial with
tuberous roots. Leaves pal
mately lobed or divided.

Alkaloid delphinine and others Use R 486.


-straddled stance, repeated
falling, nausea, rapid pulse
and respiration, constipation,
bloating.

Phytolacca
americana

Pokeweed,
Poke

Recent clearings, pastures, Cattle,


waste areas; eastern.
swine

Tall, glabrous, green, red- More than onevomiting, Roots most poisonous. 10
purplish perennial herbs, lier spasms, respiratory paralysis, ml nikethamide (cattle).
ries black-purple, staining, in ulcerative gastritis.
drooping racemes.

Xanihium spp. Cocklebur

Fields, waste places, exposed All animals,


more com
shores of ponds or rivers.
mon in
swine

Coarse annual herb. Fruit one


solid mass, 2 beaked, with >
cavities, armed with hooked
spines.

Hydroquinoneanorexia,
depression, incoordination,
twitching, paralysis, inflamma
tion of mucous membranes.

Peganum
harmala

African rue

Arid to semi-arid ranges; Cattle and


southwest.
sheep

Much-branched, leafy, peren


nial, bright green, succulent
herb; leaves divided; (lowers
white.

Alkaloidsweakness of hind Unpalatable. Eaten only


limbs, listlessness, subserous under drought conditions.
edema and hemorrhage ol
small intestine.

Sarcobatus
vermiculatiu

Greasewood

Alkaline or saline bottom Sheep


soils, not in higher moun
tains; western.

Large shrub with spiny stems; Oxalateskidney lesions,


Poisoning occurs only on
fleshy, alternate cross-section. weakness, depression, prostra steady diet of grease
Flowers inconspicuous.
tion, coma.
wood leaves. Provide other
foi age.

Low, moist woods and pas Cattle,


tures, and high mountain sheep and
valleys.
fowl

Erect herbs; leafy through


out, leaves large and plaited.
Flowers small and white or
greenish.

Veratrum spp. False


hellebore

Death usually rapid. Use


sedatives to control spasm
and heart action. Intesti
nal evacuation followed by
astringents may help.

Only cotyledons poisonous.


lOaten alter emerging from
seed. Milk, vegetable oil
and fats may be beneficial.

Steroid alkaloidssalivation, Remove animals from


prostration, depressed heart range. Provide other for
action, dyspnea; "Monkey age.
face" in lambs.

Tctradymia
spp.

Horsebrush

Arid foothills and higher Sheep


desert and sagebrush ranges;
western.

Shrubs with yellow flowers Kesinous substancesweakin opnng, not later. Leaves ness, "bighead" photosensi
spiny, silvery white, early tization; liver injury, death.
deciduous.

Cumulative. Remove ani


mals from range and light.
Antihislaimnics. (6'cc PHOTosENsmzAnoN, p. ti.)

Zygadenui
spp.

Death camas

Foothill grazing lands, occa Sheep,


sionally boggy grasslands, cattle and
low open woods.
horses

Perennial bulbous herbs with


basal Hat grass-like leaves;
flowers greenish, yellow or
pink, in racemes or panicles.
No onion odor.

Hay with dried camas is


poisonous. 1 to & subcut.
injections ol 1 mg atropine
sullate and ing p.croioxin
in o in! ol water per 100
Ib body wt.

Steroid alkaloids of the verat


rum groupsalivation, voinu*
mg, staggering or prostration,
coma and death.

(Continued)

3
GO

I
8

3"

3"

TABLE 2.P.21 (Continued)


Dangerous
Season
SPRING and
0CMMSB

euuucB and
fkU.

FALL Or
5HNTEB

Scientific
Name
Aesculus spp.

Common
Name

Habitat and
Distribution

Affected
Animals

Important Characteristics

Toxic Principle and Effects

Remarks and Treatment

Woods and thickets; Eastern All grazing


U.S.A. and California.
animals

Trees or shrubs. Leaves opposite and palmately compound.


Seeds large, glossy brown,
with large white scar.

(ilycoside, aesculin and possi- Young shoots and seeds


bly othersdepression, incoor- especially poisonous. Use
d mat ion, twitching, paralysis, stimulants and purgatives.
inflammation ofraucousmem
branes.

Amxanthium Fly-poison,
muscaetozicum Staggergrass

Open woods, fields, and acid All grazing


bogs; eastern.
animals

Bulbous perennial herb.


Leaves basal, linear white
flowers in a compact raceme,
the pedicels subtended by
short brownish bracts.

Alkaloid, of the veratrum


groupsalivation, vomiting,
rapid and irregular respiration,
weakness, death by respiratory
failure.

No practical treatment.
Especially dangerous for
animals new to pasture.
Keep animals wel 1 fed.

Lantana spp.

Lantana

Ornamentals and wild in All grazing


lower coastal plain of animals
southeast, and southern
California.

Shrubs. Young stems 4-angled. Leaves opposite. Flowers in flat-topped clusters.


Berries black.

Lantadene A, a polycyclir triterpenoiderythema, pruritus,


edematous suffusions and usually sloughing of skin, gastroenteritis, bloody watery feces.

Remove plants from pasture. Keep animals out of


light sources after eating
plant.

Quercut spp.

Oaks

In moat deciduous woods. All grazing


animaU

Mostly deciduous trees, rarely Tannic acidanorexia, consti- Remove animals from oak
shrubs, with 2 to 4 leaves pation, dry muzzle, black pel- source. Treat symptomaU
clustered at tips of all twigs. leted feces followed by diarrhea ically.
with blood and mucus, fre
quent urination, thin rapid
pulse.

Prosopi*
juli/tora

Mesquite

Dry ranges, washes, draws; Cattle


southwest.

Deciduous shrub or small tree


with smooth or furrowed gray
bark, paired spines; leaves
divided. Legume pod long,
constricted between seeds.

Malnutrition, excessive salivation, stasis of rumen; sublingual or submazillary edema,


loss of weight.

Centaurea
solttiliali*

Yellow star
thistle

Waste areas, roadsides, pas- Horses


tures; mostly western.

Annual weed. Leaves densely


covered with cottony hair.
Terminal spreading cluster
of bright yellow flowers
with spines below. Branches
winged.

Involuntary chewing move- Force food far back into


ments, twitching of lips, mouth.
flicking of tongue. Mouth
commonly held open. Unable
to eat. Eventual death from
starvation or thirst.

Ozytenia
aceroia

Copperweed

Arid, alkaline soils in foot- Cattle, also Tall, perennial herb with leaf- Stupor, loss of appetite, coma, Supplement diet.
lets; flowers in many beads death without struggling.
hills, and sagebrush plains; sheep
resembling goldenrod.
western.

Eupatorium
rugosum

White
snakeroot

Woods, cleared areas, waste Cattle and


places, usually the more sheep
moist and richer soils;
eastern.

Perennial herb; leaves 3- An alcohol, tremetoltrem- "Milk sickness." "Trem


nerved, taper-pointed, oppo- I>1 ing, depression, vomiting, bles."
Cathartics and
site; flowers small, white, labored respiration, death.
stimulants may help.
many.

Solatium spp.

Nightshades,
Jerusalem
cherry,
potato,
Horsenettle

Fence rows, waste areas, All


grain and hay fields.

Fruits small, when ripe yellow, red, or black; structurally like tomatoes; clustered
on stalk arising from stem
between leaves.

Haplopappus
heteropKyllui

Rayless
goldenrod

Dry plains, grasslands, open Cattle,


woodlands and along irriga- sheep and
tion canals; western.
horses

Bushy perennial 2 to 4 An alcohol, tremetoltrem- "Milk sickness." Keep an


ft tall, with many yellow bling, depression, vomiting, la- imals away by fencing.
flower heads. Leaves alter- bored respiration, coma, death.
nate, sticky.

Buckeyes

(jlycoalkaloidsweakness,
trembling, dyspnea, nausea,
constipation or diarrhea,
death.

Believed that high-sucrose


content of beans alters
bacterial flora to extent
that cellulose cannot be
digested and B-vitamina
synthesized.

o
fto

Leaves, shoots and berries


may be poisonous. In
cattle repeated doses of 2
to 3 mg carbachol or of injection of 15 mg strychnine
may be useful.

{Continued)
OS

to

TABLE 2.P.21 (Continued)


Halo /don
glomeratus

Halogeton

00
Deserts, overgrazed areas, Sheep, also Annual herb. Leaves fleshy, Oxalatesdyspnea followed by
round in cross-section, tip rapid death.
winter ranges, alkaline soils; cattle
with stiff hair. Axillary
western.
flowers inconspicuous. Fruits
bracted and conspicuous.

Sophora
secundifiora

Mescal bean

Hills and canyons, limestone Cattle, also Evergreen shrub or small tree.
Leaves alternate, divided and
soils; southwestern Texas sheep and
goats
leatliery; flowers violet-blue,
into Mexico.
fragrant; seeds large and
bright red with hard seed
coat, in legume pod.

Nolholnena
swuata var.
cochisensis

Jimmy fern,
Cloak fern

Dry rocky slopes and crev Sheep,


ices, chiefly limestone areas; goats and
cattle
southwest.

Alfalfa hay or dicalcium


phosphate, fed freest hoice
when added to 3 parts
salt, is effective preventive
in sheep. Avoid dense
growths of weeds.

Not cumulative. Provide


Alkaloid sophorinetrembling, stiff gait, falling after supplemental feed.
exercise; recumbent for few
minutes, then arise alert and
fall again if exercised.

Mostly open low ground, All


abandoned cultivated fields;
southeast.

Tall annual. Legume pods


flat, tapered at both ends,
2-seeded. Leaves pinnatedivided. Flowers yellow.

IMubentonia
punicea

Rattlebox,
Purple
sesbane

Cultivated and escaped in All


waste places; southeastern
coastal plain.

Shrub. Flowers orange. Leg A saponinrapid pulse, weak Seeds poisonous. Keep
ume pods longitudinally four- respiration, diarrhea, death.
seeds from animals. Use
winged.
saline purgative followed
by stimulants and soft
food.

FALL,
WINTER and
BPRINQ

Melia
azedarach

Chinaberry

Fence rows, brush, waste Swine,


cattle
places; southeast.

Tree. Leaves 2 to 3 pinnate;


fruit cream or yellow with
a furrowed globose stone,
persisting on tree through
winter.

ALL SEASONS

Baccharis spp. Silverling,


Baccharis,
Yerba-depasmo

Saponinsintense inflamma
tion of gastrointestinal tract,
yellowish diarrhea, frequent
urination, shallow and accel
erated respiration, death.

Nausea, constipation, excitement or depression, often


weakened heart action and
death.

Seeds poisonous. Remove


plants from pasture. Keep
animals off pasture after
seed pods form.

Fruit most poisonous. Use


stimulants and cathartics
followed by easily digestible diet.

Open areas, often moist; All grazing


cattle
eastern and southwestern.

Shrubs; numerous small, whit- Glucosidalsaponin havingdigi- Most dangerous during


ish flowers; leaves resin-dot- taloidal propertiesparalysis new growth in spring or
ted, and persistent southward. and death soon after ingestion. root sprouts in fall.
Depression and weakness in
chronic cases.
Leaves firm, leathery, thrice
pinnate.

Frunua spp.

Chokecherries, Wild
cherries,
Peaches

Waste areas, fence rows, All grazing


woods, orchards, prairies, animals
dry slopes.

Large shrubs or trees. Flowers white or pink. Cherries


or peach. Crushed twigs with
strong odor.

Acacia
berlandieri

Uuajillo

Semiarid range lands;


southwestern Texas
Mexico.

Sheep, also Deciduous shrub or small


into goats
tree; leaf divided; flowers
white to yellowish in dense
heads; fruit a legume with
margins thickened.

I
S

Bladder pod,
Rattlebox,
Sesbane,
CofTeebean

Dry poor soil, open woods, All grazing


animals
sandy ridges.

Avoid driving during dan


ger period. Provide ample
watering, placed to avoid
long walks.

Glottidium
vcsicanum,
Sesbania spp.

Bracken fern

o
o

Evergreen, perennial, erect After exercise by walking,


fern with divided leaves, fold will have arched back, stilted
movement of hind legs, and
ing when dry.
usually increased respiration.
Continued walking induced
violent trembling and death if
not allowed to rest.

P'endium
aqulhnum

CO

(See BRACKEN FERN POISONING, p.

977.)

Prussic acidslobbering, in- (See CTANIDS


creased respiration rate, dysp- p. 938.)
nea, rapid weak pulse, convulsions, rapid death.
Amine, N-methyl beta phenylethylamineafter eating for
6 to 9 months, may have locomotor ataxia called "limber
leg." Mortality as high as
50% in extreme drought.

POISONING,

Dominates vegetation in
some areas. Valuable to
sheep industry due to
high nutritive value and
dominance. Supplemental
feeding.

(Continued)

8
to
S3

o
9

3
o

TABLE 2.P.21 {Continued)


Dangerous
Season
(especially
springj

Scientific
Name

Common
Name

Habitat and
Distribution

Affected
Animals

Important Characteristics

Toxic Principle and Effects

Remarks and Treatment

Agate
Itchtiuilla

Lechuguilla

Low limestone hills, dry val Sheep and Perennial stemlesa, with thick
fleshy tapered leaves hav
leys and canyons; southwest. goats,
rarely cattle ing sharply serrated margins.
Flowering infrequently with
tall terminal panicle.

Atdtpias spp.

Milkweeds

Dry areas, usually waste All


places, roadsides, streambeds.

Perennial herbs with milky Reeinoid and othersloss of Mainly due to drought or
sap; seeds very silky-hairy control,spasms, bloating, pulse overgrazing.
from elongated pods.
rapid and weak, rapid breath
ing, coma, death.

A photodynamic agent; also a Remove animals from


saponin that is hepatonephro- range and provide shade.
toxicphotosensitization, gen (See PBOTOSENSITIEATION,
eralized icterus, listlessness, P. 6.)
progressive weakness, coma,
death.

(especially
spring)

Astragalus spp. Locoweeds,


Oxytropit spp. Poison vetch

Nearly all habitats; mostly All


western.

Perennial stemmed or stem- Selenium or "locoine" in dif- Cumulative. (See S E U N


less herbs. Leaves with many ferent species. Weakness, trem- IUM POISONING, p. 947 as
small leaflets. Flowers like bling, ataxia, or paralysis.
one type.)
garden peas, in racemes.

(especially
spring)

SlanUya
pinnate

Prince's
plume

Foothills or deserts; western. All

Perennial herb, woody at base May not be eaten but does (See SBLKNIUM
and coarse; leaves divided; accumulate selenium.
p. 947.)
flowers yellow in showy spike.

Drymaria
pachyphylia

Inkweed,
Drymary

Heavy alkaline clay soil in Cattle,


low areas or dry overgrazed sheep; also
goats
pastures; southwest.

Much-branched, succulent,
Diarrhea, lack of appetite, Occurs after rain. Avoid
prostrate annual with oppo- arched back, coma, death.
overstocking to improve
site leaves and small white
range.
flowers.

Gutierrczia
microctphaia

Broomweed,
Snakeweed,
Slinkweed.
Turpentine
weed

Widespread over dry range Cattle,


Much-branched, perennial,
Saponin. Loss of appetite, Supplement diet.
and desert; overgrazed
sheep, goats resinous shrub, with many listlessness, hematuria in se
lands; western.
vere cases. Abortion with re
and swine yellow-flowered heads.
tained placenta in cattle.

Ptiloilropht
spp.

Paperflowers

Open range lands and pas Sheep


tures; southwest.

Senecio spp.

Groundsel,
Senecio

Grassland
western.

(especially
dry season)

areas;

mostly Cattle,
horses and
sheep

Perennial composite with Sluggishness, stumbling,


erect, woolly stems branching coughing, vomiting, depres
from base. Many small heads sion, death.
of yellow flowers.

POIBONINO,

About 2 weeks of grazing


jefore signs appear. Pas
ture rotation, or placing
animals on other feed.

Perennial or annual herbs; Alkaloidsaimless walking,


Cumulative, fresh or dry.
heads of yellow flowers with slight staggering, staring ex Supplemental feeding.
whorl of bracts below.
pression, and running into Treat symptoms.
Fences or other objects. He [See SENECIO POISONINO,
patic cirrhosis, edema of p. 1003.)
visceral peritoneum and dis
tension of gallbladder.

Triglochin spp. Arrowgrass

Salt marshes, wet alkaline Sheep and


cattle
soils, lake shores.

jrass-like, except leaves are


thick; heads of fruits globular
on erect raceme. Flowers
nconspicuous.

Hyptricum
perforalum

St. Johnswort, Goatweed, Kla


math weed

Dry soil, roadsides, pastures, Sheep, cat


tle, horses
ranges.
and goats

Perennial herb or woody be- Primary photosensitizer; skin JYeshordry. Remove ani
ow; leaves opposite, dotted; esions in white skin, itching, mals from infested areas.
lowers many, yellow, with blindness, convulsions, death. (See PBOTOSBNBITIZATION,
many stamens.
P. 6.)

Agroitemma
githago

Corn cockle

Weed, grain fields and waste All


areas.

jreen winter annual with Sapogenin, githageninirritalilky white hairs, opposite tion of mucosa, vomiting, ver
eaves, purple flowers, black tigo, diarrhea.
seeds.

Prussic acid in leavesabnor- (See CTANIDI!


mal breathing, trembling, and p. 938.)
jerking, convulsions. Rapid
poisoning.

POISONINO,

Toxin in seeds. Avoid


grain screenings containing
seed. Give oils, demul
cents, cardiac stimulants.

5a
3

o
3
a
o

3
(6

QD

ft-

a
e-K
SB

{Continued)
05

TABLE 2.P.21 (Continued)

<especially
winter and
spring)

(especially
winter and
Apr ing)

Helenium
hoopeaii

Sneezeweed

Cumulative. Cathartics
Moist slopes and well- Sheep, also Perennial herb with orange (jlycoside dugaldinsalivasunflower-like heads or yellow tion, "spewing sickness," vom- may help. Avoid dense
drained mountain meadows; cattle
areas of weed.
flowers. Leaves alternate.
iting, weakness.
western.

Lupinus spp.

Lupines,
Bluebonnet

Dry to moist soils, road- Sheep, also Perennials; leaves simple or Alkaloids D-lupanine, spar- Fresh or dry. Eating of
sides, fields, and mountains; cattle,
palmately divided; flowers in teine and others, nervousness, pods with seeds frequent
cause of poisoning. Not
goats,
convulsions or coma.
mostly western.
terminal raceme.
cumulative. (See MYCOhorses and
TOXIC LUPINOSIS, p. 998.)
swine

Conium
moculatum

Poison
hemlock

Roadside ditches, damp All


waste areas, especially northward.

Purple-spotted hollow stem; Alkaloid coniine and others Vegetative parts, later
leaves resemble parsley, pars- -loss of appetite, saliva- the seeds most poisonous.
nip odor when crushed; 'ap tion, bloating, feeble pulse, Give stimulants.
root; flowers white, in umbels. paralysis.

Crotalaria spp. Crotalaria,


Rattlebox

Fields and roadsides; East- All


ern and Central States.

Annual legume with yellow


flowers in racemes; pods
inflated; bracts at base uf
pedicels of flowers and fruits
persistent; leaves simple or
divided.

Datura
stramonium

Jimsonweed

Fields, barn lots, trampled All


pastures, and waste places
on rich bottom soils.

Leaves wavy; flower large Alkaloid? atropine, hyoscya- Rapid death. KI or tannic
(4 in.) white, tubular; fruit tnine and hyosnnenausea, acid per os; cardiac and
a spiny pod, 2 in. long.
vertigo, thirst, dilated pupils respiratory stimulants.
convulsions, death.

Gelsemtum
sempervirent

Yellow
jessamine

Open woods, thickets;


eastern.

Climbing or trailing vines


with evergreen, entire, opposite leaves; yellow tubular
flowers, very fragrant.

Kalmia spp.

Laurel,
lvybush,
Lambkill

Rich moist woods, meadows; All, often


or acid bogs; eastern and sheep
northwestern.

Woody shrub with evergreen Andromedotoxinsalivation, Laxatives, demulcents


glossy leaves;flowerspink to nasal discharge, emesis paraly- nerve stimulants.
rose, showy.
sis, coma, death.

Nerium
oleander

Oleander

Common ornamental in All


southern regions.

Evergreen shrub. Leaves


whorled and prominently
finely pinnately veined Ijeneath. Klowers showy, white
to deep pink.

Prunus
caroliniana

Laurel
cherry,
Cherry laurel

Prussic acidslobbering, in- Wilted parts most poisonWoods, fence rows and often All grazing Leaves evergreen, shiny,
leathery. Broken twigs with creased respiration rate, dysp- ous. (See CYANIDE POIescaped from cultivation; animals
strong cherry bark odor.
nea, rapid weak pulse, convul- SONING, p. 938.)
southern regions.
sions, rapid death.

Ricinus
communu

Castor bean

Cultivated in southern
regions.

Sorghum
vulgar*

Sorghum,
Sudan grass,
Kafir, Uurra,
Milo, broomcorn, Schrotk,
etc

All

All

Large palmately lobed leaves;


seeds resembling engorged
ticks, usually 3 in somewhat
spiny pod.

Alkaloid monocrotalinediarrhea, abnormally light or dark


comb in fowl. Diarrhea, stupor
alternating with apparent improvement, walking in circles
in horse and mule. Bloody
feces, anorexia, weakness in
others. In all death.

Cumulative. All parts, especially seeds, poisonous.


Heeds often found in com
bined corn. No treatment
known. Keep plant from
fields and hay.

Alkaloids gelsemine and gel-Use relaxing agents, seda


semiiiiiie- weakness, convul- tives; repeat as required.
sions rigid extremities, lowered
respiration and temperature,
death; "limp-neck" in fowl

Cardiac glurosidesnausea,
Fresh, clipped or dried
depression, increased pulse leaves most dangerous.
rate, mydnasis, bloody diar
rhea. Later weak and irregu
lar heart beat, death.

Kicin, irritant blood poison Seeds and "press-cakes"


nausea, vomiting, diarrhea, most dangerous. Gastric
thirst, cessation of rumination, lavage, warmth, sedation.
death.

Coarse grasses with terminal Prussic acidslobbering, in- Dark green, short (2 ft)
flower cluster. Borne to 8 ft creased respiration rate, dysp- second- growth or stunted
tall.
nea, rapid weak pulse, convul- by dry weather most dansions, rapid death.
gerous, (i'ee CYANIDE POISONINO, p. 938.)

(Continued)

5
I

TABLE 2.P.21 (Continued)


Dangerous
Season

Scientific
Name
Sorghum
halepense

ALL SEASONS

(especially
winter)

Pinus
ponderoia

Common
Name
Johnson
grass

Western
yellow pine

o
Habitat and
Distribution

Affected
Animals

Important Characteristics

Toxic Principle and Effects

Remarks and Treatment

Weed of open fields and All grazing


waste places in south; scat- animals
tered north to New York
and Iowa.

Coarse grass with large rhitomes and white midvein on


leaf. Topped by large, open
panicle.

Prussic acidslobbering, dyspnea, increased respiration rate,


rapid weak pulse, convulsions,
rapid death.

Dark green second growth


or stunted by dry weather
most dangerous. (Sec CT-

Coniferous forests of Rocky Cattle


Mountains at moderate elevations; western.

Tree, 150 to 180 ft; leaves in Toxin in leaves; browsing cat- Remove from western yelgroups of 3, yellowish green, tle predisposed to abortion.
low pine stands in later
7 to 11 in. long; barky platy,
stages of gestation.
reddish orange.

ANIDE POISONING, p. 938.)

Source: Merck & Co. (1973). The Merck Veterinary Manual, 4th Edition. Merck & Company, Rahway, New Jersey.

a.

I
f

"8

3.
5

fcS

TABLE 2.P.22
Country

1950

1955

1960

1965

1970

1975

1980

1985

1990

1995

2000

a
to

(in 1,000)
Africa
Eastern Africa
Ethiopia
Kenya
Uganda
Middle Africa
Zaire
Northern Africa
Algeria
Egypt
Morocco
Sudan
Southern Africa
South Africa
Western Africa
Nigeria
Latin America
Caribbean
Middle America
Mexico
Temperate
South America
Argentina
Chile
Tropical
South America
Brazil
Colombia
Peru
Venezuela
Northern America
Canada
United States
East Asia
China
Japan
Other East Asia
Korea
Korea, Dem. People's
Republic of
Korea, Rep. of
South Asia
Eastern South Asia
Burma
Indonesia
Malaysia
Philippines
Thailand
Vietnam

:
:

:
:
:
:

613,714
177,581
40,708
22,102
17,996
66,735
37,061
149,748
27,741
52,640
27,633
29,425
42,321
37,881
177,329
98,497
485,585
36,847
128,160
97,585

707,994
206,659
46,673
26,263
20,932
76,485
42,809
170,525
32,226
58,438
31,752
34,123
48,591
43,539
205,734
115,258
550,603
40,662
149,315
114,055

813,119
239,861
53,665
31,020
24,160
87,732
49,450
191,824
36,663
64,588
35,904
38,977
55,669
49,951
238,034
134,924
619,929
44,504
172,670
132,244

44,407
28,678
12,303

47,152
30,189
13,379

49,719
31,584
14,405

52,078
32,861
15,355

207,421
126,389
30,215
17,711
14,134
248,833
24,576
224,133
1,087,008
907,609
117,546
61,853
55,370

238,774
145,082
35,050
20,424
16,326
262,344
26,511
235,701
1,164,108
973,155
122,445
68,508
61,439

273,426
165,757
40,324
23,478
18,706
275,136
28,357
246,639
1,232,719
1,031,142
126,213
75,363
67,707

310,907
188,273
45,874
26,871
21,143
286,163
30,000
256,015
1,301,064
1,089,572
129,567
81,925
73,726

350,676
212,507
51,464
30,561
23,552
296,199
31,613
264,430
1,369,069
1,147,987
132,929
88,153
79,456

17,926
37,444
1,426,843
370,855
35,195
154,869
13,998
52,203
49,473
48,634

20,179
41,260
1,624,722
423,221
39,687
175,471
16,076
60,842
57,784
54,612

22,581
45,126
1,836,258
478,712
44,573
196,576
18,260
70,119
66,752
61,302

25,022
48,704
2,053,610
535,640
49,701
217,623
20,239
79,876
76,135
68,491

27,457
51,998
2,267,266
591,622
54,902
237,507
22,054
89,707
85,618
75,802

218,833
61,878
16,675
6,018
5,969
26,258
13,055
51,806
8,753
20,461
8,953
9,067
14,354
12,458
64,538
34,331
163,925
16,725
35,835
26,606

243,316
68,807
18,202
7,001
6,687
28,758
14,468
58,051
9,715
22,990
10,132
10,210
16,123
14,065
71,578
38,241
187,627
18,314
41,538
30,949

272,753
77,193
20,024
8,115
7,551
31,775
16,151
65,732
10,800
25,929
11,640
11,770
18,164
15,925
79,889
42,947
215,577
20,226
48,689
36,369

308,701
87,727
22,231
9,527
8,578
35,766
18,651
74,268
11,923
29,389
13,139
13,540
20,779
18,337
90,160
48,676
247,324
22,489
57,202
42,859

351,594
99,818
24,855
11,247
9,806
40,446
21,638
85,627
14,330
33,329
15,126
15,695
24,202
21,500
101,501
55,073
283,020
24,616
67,003
50,313

401,138
114,498
27,975
13,251
11,353
45,310
24,485
98,185
16,792
37,543
17,504
18,268
27,678
24,663
115,469
62,925
324,092
2 7,116
78,652
59,204

460,686
131,992
31,522
15,688
13,222
51,201
27,952
113,055
19,828
42,144
20,384
21,420
31,950
28,533
132,488
72,596
371,631
30,016
92,631
69,965

25,437
17,150
6,091

28,065
18,928
6,743

30,821
20,611
7,585

33,493
22,179
8,510

36,073
23,748
9,369

38,747
25,384
10,253

41,564
27,064
11,235

85,928
52,901
11,689
7,915
5,145
166,073
13,737
152,271
674,821
558,190
83,625
33,005
30,096

99,709
61,864
13,593
8,775
6,073
181,741
15,736
165,932
728,914
605,081
89,815
34,018
30,524

115,841
71,539
15,905
9,993
7,635
198,662
17,909
180,671
787,980
654,488
94,096
39,396
35,221

134,139
82,541
18,691
11,440
9,105
214,040
19,644
194,303
854,003
710,324
98,881
44,799
39,814

155,328
95,204
22,075
13,248
10,559
226,389
21,406
204,879
926,221
771,840
104,331
50,050
44,613

179,578
109,730
25,890
15,326
12,213
236,841
22,801
213,925
1,005,665
838,803
111,120
55,742
49,800

9,740
20,356
692,916
173,228
18,380
75,449
6,187
20,988
20,010
24,600

9,100
21,424
762,815
191,741
20,166
82,791
6,934
23,913
22,762
26,495

10,526
24,695
855,711
216,986
22,254
92,701
7,908
27,561
26,392
30,200

12,100
27,714
970,157
247,747
24,754
105,070
9,080
32,030
30,641
34,835

13,892
30,721
1,101,199
282,969
27,748
119,467
10,466
37,604
35,745
39,106

15,852
33,949
1,249,793
323,836
31,240
136,044
12,093
44,437
42,093
43,451

531,407
152,868
35,739
18,605
15,423
58,356
32,139
130,334
23,501
47,191
23,788
25,147
36,848
32,955
153,000 84,400
425,635
33,272
109,180
82,803

(Continued)

S" o

I
I
a
to

TABLE 2.P.22 (Continued)


Country

1950

:
:
:

12,973
11,627
475,345
11,660
41,037
352.,664
16,913
8,000
36,450
7,678
44,343
5,180
20,809
391,968
88,500
12,389
18,387
9,338
24,824
16,311
72,477
50,616
108,552
46,769
27,868
16,346
122,439
41,736
49,989
10,114
12,632

14,080
12,415
520,353
12,552
45,607
384,235
19,020
8,590
40,609
8,723
50,721
5,940
23,859
407,616
92,967
13,093
17,944
9,825
27,281
17,325
73,832
51,199
113,120
48,200
29,056
17,519
127,697
43,428
52,382
10,751
14,139

16,100
14,100
580,563
13,736
51,446
427,802
21,554
9,180
45,851
9,889
58,161
6,847
27,509
425,154
96,709
13,654
17,240
9,984
29,561
18,403
75,834
52,559
118,098
50,223
30,303
18,402
134,513
45,684
55,433
11,480
15,771

18,711
16,124
655,811
15,097
58,795
482,365
24,662
10,100
52,415
11,164
66,599
7,976
31,151
444,990
100,055
14,159
17,019
10,153
31,496
19,027
78,566
54,520
123,357
51,944
31,913
19,434
143,012
48,758
59,012
12,292
17,507

21,154
17,952
741,710
16,978
67,692
543,132
28,359
11,232
60,449
12,514
76,520
9,356
35,232
459,085
102,942
14,339
17,058
10,338
32,473
20,244
80,309
55,480
127,696
53,565
33,779
20,371
148,137
50,670
60,700
13,032
19,323

23,798
19,653
837,799
19,280
73,746
613,217
32,923
12,572
70,560
13,986
88,158
11,067
39,882
473,128
106,297
14,757
17,193
10,534
33,841
21,178
81,975
56,427
132,354
55,023
35,433
21,322
152,503
52,913
61,682
13,599
21,308

26,901
21,733
953,997
22,038
84,803
694,309
38,492
14,231
82,952
15,465
101,992
13,145
45,363
486,611
109,717
15,189
17,358
10,721
35,316
22,057
83,740
57,519
137^06
56,319
37,209
22,299
156,049
55,103
62,023
14,107
23,482

30,455
24,157
1,083,462
25,207
98,003
782,890
44,904
16,186
97,354
16,922
118,039
15,578
51,692
500,090
112,889
15,579
17,553
10,841
36,685
22,908
85,501
58,667
141,875
57,508
39,080
23,236
159,825
57,052
62,858
14,614
25,777

34,431
26,871
1,221,669
28,739
112,694
876,051
51,897
18,348
113,239
18,530
135,877
18,277
58,656
513,779
115,780
15,941
17,761
10,907
37,824
23,793
87,424
59,993
146,669
58,677
41,041
24,107
163,906
58,816
64,188
15,116
28,109

38,729
29,762
1,362,961
32,598
128,298
969,748
.59,221
20,771
129,877
20,002
155,009
21,242
65,843
526,994
118,645
16,329
17,977
10,972
38,822
24,755
89,355
61,363
151,293
59,801
43,008
24,908
167,702
60,508
65,370
15,588
30,431

43,141
32,661
1,501,213
36,654
144,347
1,059,429
66,593
23,196
146,924
21,339
174,432
24,445
72,588
539,812
121,749
16,807
18,233
11,069
39,846
25,758
91,320
62,794
155,685
60,876
44,924
25,653
171,058
62,131
66,242
16,010
32,715

10,127
8,219
180,075
2,501,243
85 7,305
1,643,938

11,376
9,240
196,159
2,722,326
914,772
1,807,554

12,687
10,315
214,329
2,985,937
975,748
2,010,189

14,015
11,387
230,936
3,287,657
1,036,355
2,251,302

15,371
12,552
242,768
3,609,600
1,084,018
2,525,582

16,840
13,809
255,038
3,967,005
1,131,715
2,835,290

18,403
15,140
268,115
4,373,210
1,181,072
3,192,138

19,997
16,490
281,540
4,815,621
1,230,823
3,584,798

21,549
17,796
293,742
5,279,041
1,227,570
4,001,471

23,038
19,034
304,607
5,761,465
1,320,089
4,441,376

24,512
20,245
315,027
6,253,135
1,360,557
4,892,579

1955

1960

1965

1970

19 75

1980

1985

1990

1995

2000

(in 1,000)
Vietnam Dem.
Vietnam, Rep. of
Middle South Asia
Afghanistan
Bangladesh
India
Iran
Nepal
Pakistan
Sri Lanka
Western South Asia
Iraq
Turkey
Europe
Eastern Europe
Czechoslovakia
German, Dem. Rep.
Hungary
Poland
Romania
Northern Europe
United Kingdom
Southern Europe
Italy
Spain
Yugoslavia
Western Europe
France
German, Fed. Rep. of
Netherlands
Oceania
Australia and
New Zeland
Australia
U.S.S.R.
World Total
More developed region
Less developed region

:
:
:

5"

O
O

S
o

I
ft

I
l

s?

Source: USDA (1977). World population growth: Analysis and new projections of the United Nations. USDA Foreign Agricultural Report 129.
to

1274 Food Composition, Properties, and General Data

Pork Carcass, Retail Yield


TABLE 2.P.23
Retail yield of a side of pork carcass [pork carcass
(side) = 70 lbl
Retail Cut

% of Carcass

Lb

Fresh ham
Trimmed loin
Fresh picnic
Fresh Boston butt
Fresh side
Spareribs and neckbones
Jowl
Sausage
Hocks
Trimmed fat (for lard)

18-23
14-20
8-11

13-16
10-14

7-9

11-16

6-8
5-6

8-11

3-7
3-4

3-4
1-3
2-5
2-3

11-24

8-17

4-6

l%-4

Source: Simonds, L. A., and Vanstavern, B. D. (1975). Buying


meat for locker or home freezer. Ohio State Univ. Coop. Ext.
Serv. Bull.

Food Composition, Properties, and General Data 1275

Pork Chart

Sparenbs

Slab Bacon

Sliced Bacon

Blade Chop

Rib Chop

Loin Chop

Sirloin Chop

Picnic

Arm Roast

Arm Steak

Hock
Pigs Feet

FIGURE 2.P.6
Source: USDA (1969). How to buy meat for your freezer. USDA Home and Garden Bull. 166.

1276 Food Composition, Properties, and General Data

Pork, Cooking
TABLE 2.P.24
Time and temperature tables for pork cookery
BROILING AT MODERATE TEMPERATURE

ROASTING AT 300 F.-350F.*


OVEN TEMPERATURE
CUT

FRESH
Loin
Center
Half
End
Roll
Boneless Top
Drown
Picnic Shoulder
Bone-In
Rolled
3oston Shoulder
Leg (fresh ham)
Whole (boneless)
Whole (bone-in)
Half (bone-in)
Tenderloin
Back ribs
Country-style
backbones
Spareribs
Pork loaf
SMOKED
Ham
(cook-before-eating)
Whole
Half
Shank Portion
Butt Portion
Ham (fully-cooked)Half
Loin
Picnic Shoulder
(cook-before-eating)
Picnic Shoulder
(fully-cooked)
Shoulder roll (butt)
Canadian-style bacon
Ham Kabobs
Ham loaf
Ham Patties

Meat
Approximate
Approximate Thermometer
Cooking
Weight
Reading
Time

Pounds
3
5
3
3
2
4

to
to
to
to
to
to

5
7
4
5
4
6

5 to 8
3 to 5
4 to 6
10
12
5
V2

to 14
to 16
to 8
to 1

Degrees F. Min. Per Lb


170
170
170
170
170
170

F.
F.
F.
F.
F.
F.

30 to 35
35 to 40
40 to 45

170 F.
F.
no-0 F.
no

24 to 28
22 to 26
35 to 40
45 to 60
Hours
IV2 to 2V

to
to
to
to

14
7
4
4

to 35
to 40
to 45
to 40
to 35
to 40

170 F.
170 F.
170 F.

Cooked
Well
Done

10
5
3
3

30
35
40
35
30
35

160
160
160
160

F.
F.
F.
F.

IV2 to 2V
IV2 to 2 V
1%

18
22
35
35

to
to
to
to

20
25
40
40

5 to 7
3 to 5

140 F.
160 F.

18 to 24
25 to 30

5 to 8

170 F.

30 to 35

5 to 8
2 to 4
2 to 4
1" to \W
cubes
2
1" thick

140 F.
170 F.
160 F.

25 to 30
35 to 40
35 to 40

160 F.
160 F.

45 to 60
lVSs hrs.
45 to 60

*325F. to 350F. oven temperature is recommended for fresh pork and


300F. to 325F. oven temperature for smoked pork.
1
Based on meat taken directly from the refrigerator.
1
Heat "fully-cooked" whole hams to 140F. internal temperature. Allow
15 to 18 minutes per pound for heating.
Source: National Livestock and Meat Board.

Approx.
Thickness

CUT

SMOKED"
Ham Slice
Ham Slice
Loin Chops
Canadian-Style Bacon
Sliced
Sliced
Bacon
Ham Patties
FRESH
Rib or loin chops
Shoulder Steaks
Patties
Pork Kabobs

1/2 inch
1 inch
V2 to 3A inch

Approx. Total
Cooking
Time

Minutes
10 to 12
16 to 20

15 to 20

1 inch

6
8
4
16

to 8
to 10
to 5
to 20

% to 1 inch
Vz to % inch
1 inch
lV2xiy2x% to linen

20
20
20
22

to
to
to
to

1/4 inch
V2 inch

25
22
25
25

BRAISING

Chops, fresh
Spareribs
Backribs
Country-style backbones
Tenderloin
Whole
Fillets
Shoulder steaks
Cubes

Approx. Weight
or
Thickness

Approx. Total
Cooking
Time

% to IV2 inches
2 to 3 pounds

45 to 60 min.
iy 2 hrs.
l l / 2 to 2 hrs.
IV2 to 2 hrs.

% to 1 pound
y2 inch
% inch
1 to IV4 inches

45 to 60 min.
30 min.
45 to 60 min.
45 to 60 min.

COOKING IN LIQUID
Approx. Total
Cooking
Time

CUT

SMOKED
Ham (old style and
country-cured
Large
Small
Half
Picnic Shoulder
Shoulder roll
Hocks
FRESH
Spareribs
Country-style backbones
Hocks

Pounds

Hours

12 to 16
10 to 12
5 to 8
5 to 8
2 to 4

4V2 to 5
4V2 to 5
3 to 4
3'/2 to 4

iy 2 to 2
2

to 2V2

2 to 2'/ 2
2 to 2V2
2V2 to 3

Source: Potts, B., Simonds, L., and Vanstavern, B. D. Meat specials are special. Ohio State Univ. Coop. Ext. Serv.
Bull. 574.

Food Composition, Properties, and General Data 1277

Pork, Cooking Cured Products


TABLE 2.P.25
Roasting and broiling cured ham products
Label instructions should be followed. When
not available, one of the following cooking meth
ods should be used.

Broiling
Set oven regulator for broiling. Broil meat 2 to
3 in. from heat until meat is lightly browned on
one side. Turn meat and cook until done.

Roasting (Baking)
Place meat on a rack in a shallow roasting pan.
Insert meat thermometer so the bulb is centered
in the thickest part but does not rest in fat or on
bone. Do not add water or cover. Roast (bake)
in a slow oven (325F) until doneinternal tem
perature of 140 F is recommended for fullycooked or canned hams and arm picnic shoulders;
160 F for cook-before-eating hams, loins and
Canadian-style bacon; and 170F for cook-beforeeating arm picnic shoulders and shoulder rolls
(butts). If ham is to be glazed, brush glaze on the
ham 15 to 30 min before the end of the cooking
time.

Cooking in Liquid
Cook-before-eating arm picnic shoulders and
shoulder rolls can also be cooked in liquid. Fol
low cooking instructions on the package label.
In case of no instructions, simmer in water just
to cover in a covered utensil, allowing 1% hr for
the shoulder roll and 3% to 4 hr for the picnic.

Weight or
Approx
Thickness

Weight or
Approx
Thickness

Approx Total
Cooking Time1
at 325F

(lb)

(hr)

Cut

Approx Total
Cooking Time1
at 325F

Bone-in ham,
fully-cooked
Semi-boneless
ham, fullycooked
Canned hams

Arm picnic
shoulder,
fully-cooked
Boneless ham,
cook-beforeeating

3-4 (portion)
5-7 (half)
7-10
10-12
12-14

lV 2 -l 3 /4
2-2%
2%-3
3-3%
3%-4

10-13
13-16

3-3%
3%-4

4-6 (half)
10-12
l%-3
3-7
7-10
10-13

Cut

For Roasting (Baking)


(hr)

(lb)
Boneless ham,
fully-cooked

Panbroiling
Cuts cooked by broiling can also be panbroiled.
Allow about half as much cooking time as for
broiling.

l /4-2%
3-3%
1-1%
l%-2
2-2%
2%-3

Bone-in ham,
cook-beforeeating

3-4 (portion)
5-7 (half)
10-12
12-15
15-18
18-22

2%-2 3 / 4
3-3%
3%-4
4-4%
4%-5
5-6

Loin,
cook-beforeeating

3-5

1-2

Canadian-style
bacon

2-4

1%-2V<

4-8

2%-4

2-3

l%-2

4-8

l 3 /4-2 3 / 4

Arm picnic
shoulder,
cook-beforeeating

8-11
11-14

2%-3%
3%-4

Shoulder roll
(butt), cookbefore-eating

(Continued)

1278 Food Composition, Properties, and General Data

Pork Cooking Cured Products

{Continued)

TABLE 2.P.25 {Continued)


Cut

Approx Thickness
(in.)

Approx Total Cooking


Time (min)

roiling at Moderate Temp2


Ham slice
Ham slice
Smoked loin chops
Canadian-style bacon
Sliced
Sliced
Ham kabobs
Ham patties

10-12
16-20
15-20

1
%-%
i/4

6-8

Hi

8-10
16-20
16-20

\-\xh.

Cooking times are for (1) heating fully-cooked or canned cuts to 140Fointernal temperature as registered on a
meat thermometer; (2) cookine cook-before-eating ham and loin cuts to 160F; and (3) cooking cook-before-eating
picnics
and shoulder rolls to 170 F.
3
Temperature that results from broiling l/3 to 1-in. thick cuts 2 to 3 in. from the heat.

Source: Pork Industry Group. National Live Stock & Meat Board, Chicago.

Pork, Cooking Methods

TABLE 2.P.26
Suggested cooking methods
For fresh pork
Arm or blade shoulder chop or steak
Ham
Hocks
Loin or rib roast
Loin or rib chops
Shoulder roast (picnic) or shoulder
butt roast (Boston butt)
Spareribs
Tenderloin
For cured pork
Bacon
Canadian bacon
Ham, whole or part
Ham slices
Ham shanks
Shoulder (picnic) or shoulder butt
(Boston butt)
1

Pan fry, pan broil, or braise


Roast
Simmer
Roast
Pan fry, pan broil, or braise
Roast
Roast or braise
Pan fry, pan broil, or braise
Broil, pan broil, or pan fry
Roast, broil, pan broil, or pan fry
Roast or simmer
Broil,1 pan broil, pan fry, or braise
Simmer or braise
Roast or simmer

Thin slices only.

Source: USDA (1969). Pork in family meals. USDA Home and Garden Bull. 160.

Food Composition, Properties, and General Data

Pork, Cooking Yield


TABLE 2.P.27
Yield of boneless cooked meat from retail pork cuts
Cut of pork

Approximate yield of cooked lean and some


* a t from one pound of pork as purchased x
3-ounce servings Volume, chopped or diced
Number

Fresh:
Ham:
Bone-in
. .
Boneless
..
Heart
.
Liver
Loin chops, bone-in
..
Loin roast:
Bone-in
Boneless .-. . .
.
Rib chops, bone-in
. ..
Shoulder roast (picnic) :
Bone-in
Boneless ..
..
Shoulder butt roast (Boston butt) :
Bone-in
Boneless.Spareribs . .

Cured (mild):
Ham:
Canned, boneless:
Served cold
Heated before serving
Cook-before-eating:
Bone-in
Boneless
..
Fully cooked:
Bone-in
Boneless
Shoulder (picnic):
Bone-in
Boneless
..
Shoulder butt (Boston butt) :
Bone-in
Boneless . . .
.

Cups

2%
..
3
2 to 2%
3
2%
2 to 2%
3 to 3V2
2 to 2 %

1%
2
IVz to 2

1 to 1%
2

2
3

1 to 1%
1% to 2

3
3 to 3%
I%to2-.

1% to 2
2
.-

4% .. .
4

2% to 3
2%

3%
4

2
2%

SV2
4

.. .

2
2%

2%
3 to 3%

1%
2

3
3%

\Vz to 2
2

...

1
These figures allow no more than 10 percent fat on a cooked bone-in cut and no more than 15
percent fat on a cooked boneless cut.

Source: USDA (1969). Pork in family meals. USDA Home and Garden Bull. 160.

1279

to

TABLE 2.P.28
Characteristics and cooking methods for pork cuts
WHOLESALE
CUTS

RETAIL CUTS

Ham
Ham, Whole
Fresh
Pickled, or
Smoked

Loin
Also
Tenderloin,
Boneless
Back Strip
and
Canadian
Style
Bacon

CHARACTERISTICS

Corresponds to beef round with tail bone and portion of backbone


removed. Outer skin or rind is left on the regular ham but it is removed, with excess fat. from the skinned ham.

Ham, Shank Half

Lower half of ham. Includes shank and Vk of center section.

Ham Shank
Ham, Butt Half

Cone-shaped, rind-covered piece containing shank bones.


Upper half of ham. Includes butt and V2 of center section.

Ham Butt

Same as above minus most of center section.

Ham, Center Baking


Piece
Ham, Center Slice
Ham, Boneless

Center section of ham. Both cut surfaces look like center slices.
Oval shape, small round bone, four separate muscles.
Boneless roll. Fresh, pickled, or smoked.

Tenderloin
Frenched Tenderloin
Boneless Loin Roast
Canadian Style Bacon

Long tapering round muscle. Weighs V2 to 1 pound.


Piece cut from tenderloin and flattened.
Boneless back strip. Two pieces sometimes tied together.
Boneless back strip, cured and smoked.

Butterfly Chop
Sirloin Roast
Blade Loin Roast
Loin Chop
Rib Chop
Crown Roast

Double chop, hinged together, cut from boneless loin strip.


Ham end of loin containing hip bone.
Shoulder end of loin containing rib bones and blade bone.
T-shaped bone and two muscles (back strip and tenderloin).
Alternate chops have rib bone. May be "frenched".
Rib sections "frenched" and formed in shape of crown.

COOKING METHODS

Roast (bake); cook in


liquid
Roast (bake); cook in
liquid
Cook in liquid
Roast (bake); cook in
liquid
Roast (bake); cook in
liquid
Roast (bake); cook in
liquid
Broil, panbroil, panfry
Roast (bake); cook in
liquid
Roast; braise
Braise; panfry
Roast
Roast; broil; panbroil;
panfry
Braise; panfry
Roast
Roast
Braise; panfry
Braise; panfry
Roast
(Continued)

00

o
0-

3" n
o

Io
en

ft

TABLE 2.P.28
WHOLESALE
CUTS

3*
3

(Continued)
RETAIL CUTS

CHARACTERISTICS

Includes arm and shank sections of the shoulder.


Picnic Shoulder
Picnic
Shoulder
Fresh,
Boneless roll. Fresh, pickled or smoked.
Pickled, or Rolled Picnic Shoulder
Smoked
Cushion Picnic Shoulder Arm section of fresh picnic with pocket for stuffing.
Oval at one end, squared off at other. Small round bone.
Arm Steak
Round, tapering, skin-covered piece containing shank bones.
Pork Hock
Boston Butt
Also
Smoked
Shoulder
Butt

COOKING METHODS

Roast (bake); cook in


liquid
Roast (bake); cook in
liquid
Roast
Braise; panfry
Braise; cook in liquid

9
8-

Boston Butt
Blade Steak
Smoked Shoulder Butt

Upper half of shoulder. Contains part of blade bone.


Cut from Boston butt. Most steaks have section of blade bone.
Eye of Boston butt. Cured and smoked boneless roll.

Sm. Sh. Butt Slices

Round boneless slices. Lean and fat intermixed.

Roast
Braise; panfry
Roast (bake); cook in
liquid
Broil; panbroil; panfry

Usually sliced. Alternating layers of lean and fat.


Same as above but cured in a sweet pickle solution.
Same as above but cured with dry salt.
Same as above but cured, dry or in pickle, then smoked.

Braise; panfry
Braise; panfry
Panfry; cook in liquid
Broil; panbroil; panfry

Roast; braise; cook in


liquid

09

Side (Belly) Fresh Side Pork


Fresh, Salt Pickled Side Pork
Pickled, 01
Salt Side Pork
Smoked
Sliced Bacon
Spareribs

Spareribs

Ribs and breastbone which have been removed from the bacon strip.

Jowl

Jowl Bacon Square

Jowl, trimmed square, then cured and smoked. High percentage of fat.
May be sliced.

Feet

Pig's Feet, Fresh


Pig's Feet, Pickled

Contain bones and tendons of foot and ankle. Little lean meat.
Pickled, cooked and ready to eat.

en

Cook in liquid; broil;


panbroil; panfry
Cook in liquid
No cooking necessary

Source: Meat Manual, 6th Edition. National Live Stock and Meat Board, Chicago.
to
QC

to
to

00

5-

TABLE 2.P.29
Pork cuts and how to use them
WHOLESALE CUT
FEET

|
1

DESCRIPTION OF CUT
Bone, skin, not much meat, but this
is delicate.

|
I

RETAIL CUTS
Pig's feet

FORK SPECIALTIES

niiiiiiiiiiiiiiiii

niiiiiiiiiiiiiiiii

5
s

ft.

Brains
Fry, scramble
with eggs

3
A,

Lungs
Braise

f I

BACON

Cured and smoked, fat streaked


with lean.

Breakfast bacon

HeadHead cheese

LOIN

Tender, lean meat. May be boned and


cured as Canadian style bacon.

|
|

Roasts, chops,
tenderloin

|
|

Heart
Braise

on

PICNIC SHOULDER

Well flavored, largely lean meat, fresh


or smoked.

Roasts, steaks

Liver
Fry, broil, braise,
roast whole or as
loaf

BOSTON BUTT

Higher in lean than any pork cut.


very little bone

|
I
|

Boston butt, steaks,


smoked shoulder
butt

|
I
|

Tongue
Cook in water

SPARERIBS

Lean and fat, good flavor.

Spareribs

Solid meat, very little bone. Fresh


or smoked.

HAM OR LEG OF PORK

TailsCook in water
with vegetables

Illllllllllllllllllllllllllll

Source: Meat Buying Manual. National Live Stock and Meat Board, Chicago.

Ears and snouts


Cook in water
with vegetables

CO

Food Composition, Properties, and General Data

1283

Pork Loin Carving


Have retailer saw backbone free from ribs for
easier carving. Saw cut should not cut into
meaty center.

Before the roast is brought to the table, re


move the backbone. Do this by cutting close
along the bone, leaving as much meat on roast
as possible. Place roast with bone side facing
carver.

Insert the fork in the top of the roast. Make


slices by cutting close along each side of the
rib bone. One slice will contain the rib, the
next will be boneless.

FIGURE 2.P.7
Source: Carving Meat. National Live Stock and Meat Board, Chicago.

1284 Food Composition, Properties, and General Data

Pork Loin Cooking


TABLE 2.P.30
How to cook cuts from the pork loin
Back Ribs
Braise, cook in liquid, roast
Back Ribs, Meaty
Braise, roast, cook in liquid
Blade/Bladeless Loin Chops
See "Chops, medium thick, thick, thin, stuffed"
Blade/Bladeless Loin Chops Tied Together
See "Chops tied together"
Blade/Bladeless Loin Roast
Roast
Blade Pieces
Cook in liquid, braise
Boneless Crown Roast
Roast
Brown and Serve (Breakfast) Chops
Panfry
Butterfly Chops
See "Chops, medium thick, thick, thin, stuffed"
Butterfly Cutlets
Braise, Panfry
Butterfly Top Loin
Braise, roast, broil
Canadian Style Bacon, Piece
Roast (Bake)
Canadian Style Bacon, Sliced
Broil, panbroil, panfry
Center Chops (Loin, Rib, Strip, Top Loin)
See "Chops, medium thick, thick, thin, stuffed"
Center Roast (Loin, Rib, Strip, Top Loin)
Roast
Chops, Medium Thick 0/2" to %")
Braise, panfry, broil, panbroil
Chops, Thick ( 1 " to 2")
Braise, roast, broil
Chops, Thin ( V 4 " to % " )
Braise, panfry
Chops, Stuffed
Braise, roast
Chops Tied Together
Best results when chops are separated and
cooked as regular chops
Combination Loaf (Pork, Beef, Veal)
Roast (Bake)
Country Style Back Bones
Braise, roast, cook in liquid
Cradle Roast
Roast
Crown Roast, Bone-In or Boneless
Roast
Cube Steak (Porklets)
Panfry, braise
Cutlets, Regular (about V i " )
Braise, panfry
Cutlets, Wafer ( / 8 " to 3 / 1 6 " )
Panfry, braise
Frenched Rib Chops
See "Chops, medium thick, thick, thin, stuffed"
Frenched Rib Roast
Roast
Ground Pork, Individual Loaves (or Pork with Veal/Beef)
Roast (Bake), braise
Ground Pork, Loaf (or Pork with Veal/Beef)
Roast (Bake)
Ground Pork, Patties
Braise, panfry
Loin Back Bones
Cook in liquid
Loin BackMerchandising
Bones, Meaty
Source:
Pork Loins. National Live
Braise, roast, cooR in liquid
Loin Chops
See "Chops, medium thick, thick, thin, stuffed"

Stock

Loin Eye Fillet


Braise, roast, broil
Loin Eye Fillet Slices
See "Chops, medium thick, thick, thin, stuffed"
Meaty Loin Back Bones/Back Ribs
Braise, roast, cook in liquid
Pork and Ham Loaf
Roast (Bake)
Pork and Veal Cube Steaks
Panfry, braise
Pork and Veal for Chop Suey
Braise
Pork and Veal Individual Loaves
Roast (Bake), braise
Pork and Veal Loaf
Roast (Bake)
Pork and Veal Patties
Braise, panfry
Pork Kabobs
Braise, roast, broil
Pork for Chop Suey
Braise
Porklets (Cube Steaks)
Panfry, braise
Pork Mates
Braise, roast
Pork Patties
Braise, panfry
Rib Back Bones
Cook in liquid
Rib Chops
See "Chops, medium thick, thick, thin, stuffed"
Roasts, Bone-In or Boneless
Roast
Rolled Loin Roast
Roast
Sirloin Chops
See "Chops, medium thick, thick, thin, stuffed"
Sirloin Chops Tied Together
See "Chops tied together"
Sirloin Cutlets
Panfry, braise
Sirloin Roast
Roast
Strip Loin Chops
See "Chops, medium thick, thick, thin, stuffed"
Strip Loin Roast
Roast
Stuffed Chops (All Kinds)
Braise, roast
Tenderloin, Frenched or Butterflied
Braise, panfry
Tenderloin Kabobs
Braise, roast, broil, panfry
Tenderloin Roll
Roast
Tenderloin Roundels
Roast, braise, broil, panfry
Tenderloin Tips
Braise, panfry
Tenderloin, Whole
Braise, roast, broil
Tipless Tenderloin
Braise, roast, broil
Top Loin Chops
See "Chops, medium thick, thick, thin, stuffed"
Top Loin Roast
Roast
and
Meat
Chicago.
Top
Loin Board,
Wafer Cutlets
Panfry
Wafer Cutlets
Panfry

Food Composition, Properties, and General Data

1285

Pork Loin Nomenclature

Recommended Name
Pork loin blade roast
(1)
(1-2)
Pork loin blade roast
Pork loin blade roast
(1-3)
Pork loin blade roast
(1-4)
Pork loin blade half
(1-5)
Pork loin sirloin roast
(10)
Pork loin sirloin roast
(9-10)
Pork loin sirloin roast
(8-10)
Pork loin sirloin half
(6-10)
Pork loin center loin
(2-9)
roast or chops

Descriptive Information
3-rib (blade/bladeless) loin roast
5-rib (blade/bladeless) loin roast
7-rib (blade/bladeless) loin roast
9-rib (blade/bladeless) loin roast
Rib half (blade/bladeless) pork loin
Pork sirloin (hip only)
7 in. sirloin roast
9 in. sirloin roast (or portion)
Loin half of pork loin
Pork center loin roast or chops

FIGURE 2.P.8
Source: Uniform Retail Meat Identity Standards. (1973). National Live Stock and Meat Board, Chicago.

Pork9 Percentages of Daily Recommended Allowances


TABLE 2.P.31
Percentages of daily recommended allowances* (based on 3 | oz cooked lean pork)
CHILDREN

MALES

FEMALES

Age

Protein

Calories

Iron

1-3
4-6
7-10

124
95
79
65
53
53
51
51
65
59
62
62
62

18
13
10
9
8
8
9
10
10
11
11
12
13

23
35
35
19
19
35
35
35
19
19
19
19
35

11-14
15-18
19-22
23-50

51 +
11-14
15-18
19-22
23-50
51 +

Phosphorus Magnesium Thiamin

30
30
30

16
12
10

20
20
30
30
30

7
6
7
7

20
20
30
30
30

7
8
8
8
8
8

Riboflavin

147
114
86
74
69
69
74
86
86
94
94
103
103

* Figures based on 1974 National Research Covincil Recommended Dietary Allowances.


Source: Facts About Pork. (1974). National Live Stock and Meat Board, Chicago.

36
26
24
19
16
16
18
19
22
21
21
24
26

Niadn

49
37
28
24
22
22
24
28
28
31
31
34
37

VrLBe

VltBi2

69
46
35
26
21
21
21
21
26
21
21
21
21

110
73
55
37
37
37
37
37
37
37
37
37
37

1286 Food Composition, Properties, and General Data

Pork Shoulder
BONELESS BUTT

BOSTON BUTT

PICNIC

REGULAR PLATE

BLADE BUTT
CLEAR PLATE

FIGURE 2.P.9
Breakdown of pork shoulder showing retail cuts
Source: U.S. Department of the Army (1969). Food inspection specialist. TM 8-451.

Pork Storage
TABLE 2.P.32
Suggested home storage periods to maintain high quality in pork
Product
Fresh raw pork:
Chops
Roasts
Sausage
Variety meats
Cured or processed pork:
Bacon
Frankfurters
Ham:
Whole
Half
Slices
Large canned, unopened
Luncheon meat
Sausage:
Smoked
Dry and semi-dry
Cooked pork:
Cookpd pork and pork dishes
Gravy and meat broth
1

Storage period
Refrigerator,
35 to 40 F.
Freezer, 0 F.
3 to 5 days
3 to 5 days
1 to 2 days
1 to 2 days

3
4
1
3

to
to
to
to

4
8
2
4

months
months
months
months

7 days
7 days

1 month or less *
2 weeks

7 days
3 to 5 days
3 days
Several months
3 to 5 days

1 to 2 months l
1 to 2 months *
1 to 2 months'

7 days
2 to 3 weeks

Not recommended
Not recommended

1 to 2 days
1 to 2 days

2 to 3 months
2 to 3 months

Not recommended

Frozen cured meat loses quality rapidly and should be used as soon as possible.

Source: USDA (1969). Pork in family meals. USDA Home and Garden Bull. 160.

Food Composition, Properties, and General Data

1287

Pork Wholesale Cuts


AITCH BONE.

PELVIC BONE.

HIPBONE. \

TAIL BONE
SLIP JOINT
CHINE BONE
FINGER BONES
SIDE

BACKBONE

RIB CARTILAGES
LOIN

..-BREASTBONE
-ELBOW BONE

BOSTON BUTT

NECK BONE
PICNIC
ATLAS

JOWL

FIGURE 2.P.10
Wholesale cuts of pork (left); structure, location, and names of carcass bones (right)
Source: Cooking Meat in Quantity. National Live Stock and Meat Board, Chicago.

FORE SHANK
BONES
FOREFOOT
BONES

1288 Food Composition, Properties, and General Data

Pork Yield
Shoulder 23.1 lb (15.4% of total carcass)
Saleable Pork
Cuts
Other
(lb)
Boston shoulder
Fat for lard
Picnic shoulder cubes
Bone
Hocks
Total

(1b)
0.5

7.0
2.8
3.4

19.8

Loin 27.0 lb (18.0% of total carcass )


(lb)
Blade roast (5 rib)
6.3
Center chop6
13.3
4.2
Sirloin roast
Fat for lard
23.8
Total

3.3

23.1

(lb)

(lb)

3.2
3.2

27.0

Side 31.7 lb (21.1% of total carcass)


(lb)
Bacon, cured
24.0
Sausage trimmings
2.0
Spareribs
5.7
Total
31.7

An additional 30 lb of fat for lard, bones and


waste further reduces this 150-lb carcass to only
120 lb of saleable retail cutschops, hams, bacon,
ribs and sausagethat the retailer wraps and puts
on display in the meat case.
Figures are averages taken from actual cut-out tests.
Carcass data vary, depending on cutting method and type
of hog.

(lb)

9.4

(lb)

31.7

Ham 31.5 lb (21.0% of total carcass)


(lb)
Rolled leg of pork
roast, boneless
19.8
2.8
Sausage trimmings
2.2
Skin
Fat for lard
Bone and shrink
Total
24.8

(lb)

(lb)

3.2
3.5
6.7

31.5

Miscellaneous 36.7 lb (24.5% of total carcass;>


(lb)
(lb) (lb)
Jowl, trimmed
4.5
9.0
Feet, tail, neckbones
6.4
Sausage trimmings
Fat for lard
16.8
Total
19.9
16.8 36.7
Total saleable pork cuts
Total fat for lard
Bone and shrink
Total carcass weight

FIGURE 2.P.11
Source: A Hog's Not All Chops. (1972). National Live Stock and Meat Board, Chicago.

(lb)
120.0
23.7
6.3

150.0

Food Composition, Properties, and General Data 1289

Portion Size
TABLE 2.P.33
Typical portion sizes for menu items
Beverages
Coffee

4 oz
4 oz

Tea

Milk
Soft drinks
Breads, rolls, cereals
Bread
Cream of wheat
Hot rolls
Muffins (cakes)
Cereals, flaked
Cereals, puffed
Toast

tept

4-6 oz
2 oz
4 oz
2 oz
2
4 oz
2oz
4 oz

Casseroles, stews, etc.


Baked beans
Chili con carne
Corned beef
Corned beef hash
Goulash
Ham a la king
Macaroni and
cheese
Meat loaf
Short ribs
Spaghetti
Spanish rice
Stews
Stuffed cabbage
Fruits
Canned
Fresh
Meats
Bacon

6oz
6oz
6oz

6o z
6 oz
4 oz

5 oz
5 oz
12 oz
5 oz
5 oz
7 oz
4 oz
4 oz
4-6 oz
5 oz

Beef
Roasts
Steaks
Chateaubriand
Filet mignon
Minute
Porterhouse
Salisbury
Sirloin
T-bone
Ham
Lamb chops
Liver
Pork chops
Sausage
Veal chops
Veal cutlets
Pastries, desserts, etc.
Cakes
Ice cream
Pies, fruit
Puddings
Poultry
Chicken, fried
Chicken, broiled
Duck
Turkey
Salads
Cole slaw
Chicken salad
Mixed vegetable
Potato
Waldorf

6oz

16 oz
6oz
6oz

16 oz
8oz
8oz

12 oz
6o z
10 oz
4 oz
7 oz
6oz
8oz

5 oz
2oz
4 oz
8o z
5 oz
8oz

8 oz
10 oz
7 oz
3oz

4
4
4
4

oz
oz
oz
oz

Sandwiches (excluding bread)


Beef
4 oz
2oz
Cheese
Chicken
2 oz
Ham

2oz

Hamburgers
Turkey
Seafood
Clams (Little Neck)
Crabs, soft-shell
Fish
Frogs' legs
Lobster, half
Oysters
Shrimp
Soups
Cup

2-4 oz
2 oz
12

2
6-7 oz
8oz
12 oz
6
6oz

6oz

Bowl
Vegetables
Asparagus, fresh
pieces
Asparagus, tips
Beans, green
Beans, lima
Beets
Cauliflower
Carrots
Corn, cob (ears)
Corn, kernel
Potatoes
Peas
Spinach
Squash
Tomatoes

8 oz
7
5
4
4
5
5
5

oz
oz
oz
oz
oz
oz

5 oz
6oz

4 oz
6oz

4 oz
5 oz

Source: Kazarian, E. A. (1975). Food Service Facilities Planning. AVI Publishing Co., Westport, Connecticut.

Potassium
TABLE 2.P.34
Potassium content of foods
mg/100 g
Lima beans
Watermelon
Spinach
Artichokes
Potatoes
Brussels sprouts
Broccoli
Bananas

650
600
470
430
407
390
382
370

mg/100 g
Carrots
Celery
Corn
Tomatoes
Peaches
Oranges
Lettuce
Apples

341
341
280
244
202
200
175
110

Source: White, P. L., and Selvey, N. (editors) (1974). Nutritional Qualities


of Fresh Fruits and Vegetables. Futura Publishing Co., Mt. Kisco, New
York.

1290 Food Composition, Properties, and General Data

Potassium-Rich Foods
TABLE 2.P.35
Foods that are rich in potassium
Average
Portion

Potassium
(mg)

Calories

Fruits
Orange
Grapefruit
Banana
Strawberries
Avocado
Apricots
Dates
Watermelon
Cantaloupe
Raisins
Prunes

1 medium
1 cup
1 medium
1 cup
Vi medium
3 medium
1 cup
% slice
Vi medium
1 cup
4 large

360
380
630
270
380
500
1390
380
880
1150
240

95
75
130
55
275
55
500
95
75
425
90

Juices
Orange
Grapefruit
Prune
Pineapple

8-oz
8-oz
8-oz
8-oz

440
370
620
340

105
130
170
120

Meats
Hamburger
Beef chuck
Beef round
Rib roast
Turkey

3
3
3
3
4

290
310
340
290
350

310
260
200
270
300

Vegetables
Tomato
Artichoke
Brussels sprouts

1 medium
1 medium
1 cup

340
210
300

30
30
35

Foods

glass
glass
glass
glass

oz
oz
oz
oz
oz

Source: Holvey, D. N. (1972). The Merck Manual, 12th Edition. Merck &
Co., Rahway, New Jersey.

Food Composition, Properties, and General Data 1291

Poultry Breeds and Varieties


TABLE 2.P.36
Some breeds and varieties of poultry and their characteristics

Breed and Variety

Plumage

American:
White Plymouth
Rock
White
White Wyandotte White
Rhode Island
Red

Standard
Weight
Cock Hen
(lb) (lb)

9%
8%
8%

7%
6%
6%

8%

6%

Red

New Hampshire
Asiatic:
Brahma (light)

Red

Ear

Comb
Type

Single
Rose
Single
and rose
Single

Lobe
Color

Skin
Color

Shank
Color

Shanks
Feathered?

Color

Egg

Red
Red
Red

Yellow Yellow
Yellow Yellow
Yellow Yellow

No
No
No

Brown
Brown
Brown

Red

Yellow Yellow

No

Brown

Columbian
12
pattern
11
Buff

9%
8%

Pea

Single

Red
Red

Yellow Yellow
Yellow Yellow

Yes
Yes

Brown
Brown

Black

8%

6%

Single

Red

White

No

Brown

White Cornish

White

10%

Pea

Red

Dark
slate
Yellow Yellow

No

Brown

Mediterranean:
White Leghorn

White

4%

Single
White Yellow Yellow
and rose

No

White

Cochin (buff)
English:
Australorp

Source: Ensminger, M. E. (1969). Animal Science. Interstate Printers & Publishers, Danville, Illinois.

Poultry Class
TABLE 2.P.37
The following are cooking recommendations and identification labeling for classes of poultry
The following are cooking recommendations and identification labeling for classes of poultry:
Young tender-meated classes are most suitable
for barbecuing, frying, broiling, or roasting.

Mature, less-tender meated classes may be preferred for stewing, baking, soups, or salads.

Young chickens may be labeled: young chicken,


Rock Cornish game hen, broiler, fryer, roaster,
or capon.

Mature chickens may be labeled: mature chicken,


old chicken, hen, stewing chicken, or fowl.

Young turkeys may be labeled: young turkey,


fryer-roaster, young hen, or young torn.
Young ducks may be labeled: duckling, young
duckling, broiler duckling, fryer duckling, or
roaster duckling.

Mature turkeys may be labeled: mature turkey,


yearling turkey, or old turkey.
Mature ducks, geese, and guineas may be labeled:
mature or old.

Source: USDA (1968). How to buy poultry. USDA Home and Garden Bull. 157.

TABLE 2.P.38
Composition of poultry products

g^
^J" r?
IDiihti 1-) dtnolc lcl< of reliiblt dm (of conmtuenl otln.td to b. pnwnl in mmunbli unountl

NUTRIENTS IN INDICATED QUANTITY

I .mds. approximate measures, units, and weight

Wjlcr

Udihle part unless loolnotes indicate i>therwisci

I ood

Pto

cncrRy

lein

/
<mei

(.rams

F dl

Salu

Unniunwd

rated

Carbo-

Oleic

Lino

(.rjms

(,rjra.

Calcium

hydrate

Phos-

Iron

phorus

Polas-

Vitamin

slum

A value

Milli
grams

Inter
national

_ ^ ^ ^ ^ ^ _ _ ^ _ _ _ _ .
_

Thiamin

Ribo-

N.acin

Ascorbic

flavin

acid

.
(.rj.n

Poultry and poultry products:


Chicken, cooked:
Breast, fried,21 bones removed.
1/2 breast (3.3 oz with

bones).

Drumstick, fried,21 bones removed (2 oz with bones).

Half broiler, broiled, bones


removed (10.4 oz with bones).

Chicken, canned, boneless


Chicken a la king, cooked (home
recipe).

Chicken and noodles, cooked


(home recipe).

Chicken chow mein:

Canned
From home recipe
Chicken potpie (home recipe),
baked, " piece (1/3 or 9-in
diam. pie).
Turkey, roasted, flesh without
skin:
Dark meat, piece, 2 1/2 by
1 5/8 by 1/4 in.
Light meat, piece, 4 by 2 by
1/4 in.
Light and dark meat:

Chopped or dicedPieces (1 slice white meat,


4 by 2 by 1/4 in with 2

slices dark meat, 2 1/2

by 1 5/8 by 1/4 in).

/<,,.
fi-nl

( J

r.rjmi

(.rams

(.rams

MIHI
grams

M,ll,
grams

MIHI
n'jms

MMg,ams

Mith
grams

MM,grams

Mill,grams

_
2.8 oz

79

58

160

26

1.4

1.8

1.1

218 1.3

70

.04

.17

1.3 oz

38

55

90

12

1.1

1.3

89

.9

50

.03

.15

176

71

240

42

2.2

2.5

1..3

16

355

3.0

483

160

.09

.34 15.5

85
245

65
68

170
470

18
27

10
34

3.2
2.7

3.8
14.3

2 .0
3 3

0
12

18
127

210
358

1.3
2.5

117
404

200
1,130

.03
.10

.11
.42

3.7
5.4

1 cup

240

71

365

22

18

5.9

7.1

3.5

26

26

247

2.2

149

430

.05

.17

4.3 Trace

8
89
7
78
5
57

9
95
255
25
545
54

7
7 Trace
3
1
31
10
2
3
23
31

2.4
2.
11.
11.3 3

3.4
3.
10.
10.9 9

3.1
3.1
5.6
5.6

118
10
1
42
4

85

61

175

26

2.1

1.5

1.5

2 pieces

85

62

150

28

.9

.6

.7

1 cup
3 pieces-

140
85

61
61

265
160

44
27

9
5

2.5
1.5

1.7
1.0

1.8
1.1

0
0

u
P

X
Vg

45
4
5
58
7
70

C
C5
293
29
232
23

1.3

1.3
2.5

2.5
3.0
3.0

418
41
47
473
34
343

150
0.0
15
0.05 5
.0
28
280
.08
.3
0900
3
3,09
.34

2.
p*.

{3

"*

0.1
0.10 0
.2
.23
.3
.31

12

1.0
13

1.
4.
4.3
10

5.5

5.5
5

tjj

jg

&

4 pieces

^ J
^

2.7

3 oz
1 cup

250
250
232

Qa

1 ^

11.6

6.2 oz

1 cup
1 cup
1 piece

^ ^

J*fc
JJ#

.9 Trace

2.0

338

.03

.20

3.6

1.0

349

.04

.12

9.4

2.5
1.5

514
312

.07
.04

.25 10.8

.15 6.5

J f

83

M "

11
7

351
213

"Crust made with vegetable shortening and enriched flour.

''Vegetable shortening used.

Source: Consumer and Food Economics Institute (1977). Nutritive value of foods. USDA Home and Garden Bull. 72.

c?
TABLE 2.P.39
Dressing percentages of the several kinds of poultry processed at Ontario commercial processing plants

>>

Capons
Turkeys
B.B.W.
Turkey
Broilers
B.B.W.
Pekin
Ducks
Pheasants

2.7
2.9
2.6
2.5
2.4

5.3
4.8
4.7
3.9
3.9

Male
Female
Male
Female

92.1
91.8
94.5
92.6
90.3
92.6
92.0
89.9
92.8

1.8
1.5
3.7
2.8

1.7
2.7
3.1
2.6

68.9
77.0
75.8
75.8
77.0

Male
Female
Male
Female

85.8
84.8
91.7
90.8

4.3
4.0
3.0
2.8

2.1
2.0
2.4
2.1

64.4
64.7
76.8
75.1

Male
Female
Male
Female

72.2
71.5
74.2
73.8

CU

0.5
0.5
0.4
0.4
0.4

2.1
2.2
1.9
1.9
1.7

1.9
2.3
1.6
2.3
2.0

4.6
5.1
3.9
4.7
4.0

0.4
0.4
0.4

1.9
1.7
1.3

1.2
1.6
1.4
1.5

3.3
3.0
1.9
1.8

1.8
1.9
1.8
2.2

1.T
0.7
0.6
0.5
0.5

Total Gi

Carcass
and Nee

"eo
"o
EH

Chilled
and Nee

cu

Gizzard

Heart

Carcass
and Nee

Heads

Hot Dre

Sex

Kind
Chicken
Broilers

CO

W)
cu

t-lO
C

CO

CO

Total Re
to-Cook

cu

co

o
CO

CO

09

ec

Chilled

CO
CO
CO

Total Re
to-Cook

CO
CO
CO

Gib lets

Dre

As a Percentage of Dressed
Weight

As a Percentage of Live Weight

76.7
76.7
78.2
78.5

72.8
72.9
76.4
74.8

78.3
77.9
78.5
79.7

3.6
3.6
3.2
3.2

75.7
80.6
79.4
79.0
80.1

71.5
80.1
78.7
81.5
80.5

79.3
83.2
82.4
84.3
83.0

5.7
5.5
4.3
4.5

70.1
70.3
81.1
79.6

67.9
64.7
78.9
78.8

75.1
76.3
83.7
82.7

(2) Hearts and livers

3.8
4.0
3.5
3.4

83.8
87.1
86.3
87.8
86.3

79.0
79.5
80.9
80.7
79.1
86.6
85.5
89.5
86.8

6.6
6.5
4.7
4.9

81.7
82.9
88.4
87.6

79.1
76.3
86.0
86.8

4.9
5.6
4.2
5.1
4.5

83.3
83.5
82.7
84.8

Poultry Products Lob.


Ontario Agricultural College
1962-63

a
o
oo

1
0

Source: Snyder, E. S., and Orr, H. L. (1964). Poultry meat. Dep. Agric. Publ. 9, Can. Dep. Agric, Ottawa.
to
to

1294 Food Composition, Properties, and General Data

Poultry Grade Stamp

the grade
or quality
of the
poultry
FIGURE 2.P.12
Source: USDA (1968). How to buy poultry. USDA Home and Garden Bull. 157.

Poultry Inspection and Grade Stamp

INSPECTION MARK

GRADE MARK

FIGURE 2.P.13
Source: USDA (1968). How to buy poultry. USDA Home and Garden Bull. 157.

Poultry Inspection Stamp

Assurance
of wholesomeness
FIGURE 2.P.14
Source: USDA (1968). How to buy poultry. USDA Home and Garden Bull. 157.

Food Composition, Properties, and General Data 1295

Poultry Roasting
TABLE 2.P.40
Roasting guide for poultry
Approximate Internal temperature
Ready-to-cook total
roasting
weight'
time at 325 F.2 of poultry when done

Kind
Chickens, whole:
Broilers, fryers, or
roasters
Capons
Ducks
Geese
Turkeys:
Whole

Degrees F.

Pounds

Hours

1% to 2%
2% to 4%
5 to 8
4 to 6
6 to 8
8 to 12

1 to 2
2 to 3%
2% to 3%
2 to 3
3 to 3%
3% to 4%

6 to 8
8 to 12
12 to 16
16 to 20
20 to 24

3 to 3%
3% to 4%
4% to 5%
5% to 6%
6% to 7

180 to 185 in
180 to 185 in
180 to 185 in
180 to 185 in
180 to 185 in

2 to 3
3 to 4
3 to 4

170 to 175 in center.

Halves, quarters, and


pieces

3 to 8
8 to 12
Boneless turkey roast? 3 to 10

thigh.
thigh.
thigh.
thigh.
thigh.

Weight of giblets and neck included for whole poultry.


2
Cooking time suggested is for stuffed poultry (except for turkey parts and
boneless roasts). Unstuffed whole poultry may take slightly less time than
stuffed poultry.
Cooking time is only approximate; a meat thermometer can be used to help
determine doneness of whole turkeys. Stuffing temperature should reach at least
165 F.
Cooking time is based on chilled poultry or poultry that has just been thawed
temperature not above 40 F. Unstuflfed poultry cooked from the frozen state
will take longer. Do not use this table for frozen commercially stuffed poultry
Source: USDA (1974). Poultry in family meals. USDA Home and Garden
Bull. 110.

Poultry, Time and Temperature, Cooking (Frozen)


TABLE 2.P.41
Recommended
cooking times for frozen commercially stuffed
poultry1
Weight as
purchased

Kind and class

Pounds
Turkeys

. . . 5 to 7

7to9
9 to 11
11 to 13
13to15
15 to 17
Chickens:
Rock Cornish game hens
Rock Roasters

2 to 2%
4 to 5
5 to 6
6 and over

Approximate
time, uncovered,
at 325" F.
Hours
4% to 6
6 to 6%
6% to 7y4
7V4 to 8
8 to 8%
8% to 10

Approximate
time, covered,
at 400 F.
Hours
2Vfe to 3% .
3 % to 4.
4 to AVz.
4Ms to 5.
5 to 5%.
5% to 6.

2Vfe to 3%
2% to 3.
3 to 3y 4 .
3Y4 to 3V4.

Do not thaw before cooking.

Source: USDA (1974). Poultry in family meals. USDA Home and Garden
Bull. 110.

to
CO

TABLE 2.P.42
Percentage relationship of cooked edible portion, parts and bones to live weight of various kinds of poultry processed in Ontario
commercial plants

a
s 1

CO

0)

O
PQ
^1

To

"o

3Q
E?.S

Male
Female

Combined
Combined

51.9
52.7

15.3
17.0

13.5
13.8

4.2
5.1

1.3
1.4

36.8
37.4

10.9
11.0

0.7
0.8

11.6
11.7

3.5
3.6

Chicken
Broilers

Male
Female

Combined
Combined

51.8
51.2

16.9
17.2

14.4
13.6

4.1
4.5

1.2
1.4

36.6
36.8

11.0
10.2

0.7
0.7

11.8
10.8

3.4
2.7

Combined

47.9

17.6

14.7

3.5

35.8

8.7

40.6
42.2

11.0
10.7

24.1
23.0

7.8
7.1

44.1
40.4

7.9
6.8

Sex

Capons

CD

Ski

Chicken
Broilers

Kind

Whi

CO

10

Cook
and

o o

PQ

Los:
;boni

<u

Bon

CO

Turkey
Broilers

Male
Female

Roasted
Roasted

54.8
57.7

21.8
22.3

14.1
15.1

3.4
3.5

Pekin
Ducks

Male
Female

Roasted
Roasted

34.2
33.2

10.74
10.1

9.0
8.7

4.3
4.2

Pheasants

Male
Female

Roasted
Roasted

57.7
52.7

26.0
24.0

13.7
12.3

3.2
3.0

o
CO
(_

cj

0)

Ei

1.4
1.3

1.2
1.0

(2) For capons and duckscarcass only, necks not included


(3) Includes waste + evaporation
(4) Breast meat

Source: Snyder, E. S., and Orr, H. L. (1964). Poultry meat. Dep. Agric. Publ. 9, Can. Dep. Agric, Ottawa.

3.4
0.7
0.7

11.7
11.4

2.5
3.6
2.6
3.0

0.5
0.4

iltlO

Edi

nes

TO

bX)

8.4
7.2

5.1
5.0

Poultry Products Lab.


Ontario Agricultural College
1962-63

I
CO

O
S3

Food Composition, Properties, and General Data

1297

Protein and Amino Acids, Color Reactions


TABLE 2.P.43
Some color reactions of proteins and amino acids
Test

Reagents

Strong alkali, dilute copper sulfate

Biruet reaction

Linkage, group, or amino


acid giving positive reaction

Color

Reddish violet
.to violet

/CONH 2
H N X(
;
C0NH 2
/CONH 2
H2C<
N
CO N H j
CONH2
CO -NH2
H2NCCONHC;

I
Millon reaction
Xanthoproteic
tion

reac-

Glyoxylic or HopkinsCole reaction

Mercurous and mercuric


nitrate in a solution of
nitric acid
Concentrated nitric acid

Glyoxylic acid

Ninhydrin reaction

Triketohydrindene hydrate
Ehrlich benzaldehyde p-Dimethylaminobenzalreaction
dehyde
Sakaguchi reaction
a-Naphthol, sodium hypochlorite
Sullivan reaction

1,2-Naphthoquinone-4sodium sulfonate; so
dium sulfite; sodium
hydrosulfite; sodium
cyanide

three or more amino acids


joined by peptide link
age; histidine
Hydroxyphenyl group;
among amino acids speci
fic for tyrosine
Phenyl group; among
amino acids, tyrosine and
tryptophan give test most
readily
Indole ring; among amino
acids specific for trypto
phan
a-Amino acids;
proline;
hydroxyproline
Indole ring

Brick-red
Yellow, deepens
to orange on
addition of alkali
Violet
Blue
Blue"

Guanidine group; among Red


amino acids specific for
arginine
Cysteine, cystine
Red

" Proteins or a mixture of amino acids containing tryptophan yield a blue color when treated
with Ehrlich's reagent in the presence of concentrated hydrochloric acid. Indole yields a red
color. With p-dimethylaminobenzaldehyde in sulfuric acid, tryptophan gives a red-violet color
Source: Jacobs, M. B. (editor). The Chemistry and Technology of Food and Food Products, 2nd Edition, Vol. 1.
John Wiley & Sons, New York.

1298 Food Composition, Properties, and General Data

Protein Factors
TABLE 2.P.44
Factors suggested for use
in converting percentages of nitrogen in various substances into
percentages of protein1
Substance
Cereal grains
Wheat, endosperm
Wheat, embryo
Wheat, bran
Wheat, whole kernel

Factor
Suggested

Barley
Oats
Rice
Corn (maize)

5.70
5.80
6.31
5.83
5.83
5.83
5.83
5.95
5.26

Oilseeds and nuts


Hempseed
Cottonseed
Sunflower seed
Flaxseed
Squash seed
Pumpkin seed
Sesame seed
Cantaloupe seed
Almonds
Coconut

5.30
5.30
5.30
5.30
5.30
5.30
5.30
5.30
5.18
5.30

Rye

Substance
Brazil nut
Hazelnut
Walnut
Peanut
Soybean
Butternut
Castor bean

Factor
Suggested
5.46
5.30
5.30
5.46
5.71
5.30
5.30

Substances of animal origin


Milk
Eggs
Meats
Gelatin

6.38
6.25
6.25
5.55

Leguminous seeds
Navy bean
Lima bean
Mung bean
Velvet bean
Adzuki bean
Jack bean

6.25
6.25
6.25
6.25
6.25
6.25

D . B. Jones, U.S. Dept. Agr., Circ. 183 (1941).

Source: Jacobs, M. B. (editor). The Chemistry and Technology of Food and Food Products, 2nd Edition,
Vol. 1. John Wiley & Sons, New York.

Food Composition, Properties, and General Data

1299

Pulses, Nuts, and Seeds, Composition


o o

o o o o o

si

09

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iotco in
eo eo

co m o o

oo co eo t~
co m m m co
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I-I

in in

00 f;

CN CN

in o

iH C~ rH

rH tN

in
CN CM

TH

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rH

rH

r-i CN CN CN

m -<t
CO

m in

cn co
^* ^*

CO rH

CN

co m co co

CO

d eo eo d

CO

co

r H CN CN CN

CNJ CO

.S

0 0 i-H
rH CM

m co os o

in
CD CN

rH

rH

QO

gf

2.

to

* a
cC.2

1!

sz.
0

<W

I!

If

oo in
m o

O
CN

o in
r-i in

eo
CN
co co r~ r~ eo

co m
iri oo t> i>

oq

o
i
rH

Tl C~ rH rH

11

rH Tj< 00 00

in

CN

eo

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CN

CN

CM

>*

^* eo
co cb co co

5S?

3 14

cn
d
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rf rH

5
o

S
s
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a
a
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s

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en

co' oo

61.6

35.2
2.5
II 1

CO CO
CM <N

31.3
27.4

0)

<4H
O

sugar,

0
-3 co co
0 co eo

I5

||

ES

ui O

IK

'S U

i |

| |

)O

8-8 is
5.2 18

! 0

c*2 2
' < 4> 0) B . 2 -M
In *? -T? C S C ?

tt

ca* Q .

S JS
i Xo _0 ,0-a

*i S >> c
K

co

-5

<j

53

Note: There are no entries for the letter Q in this Section.

R
Radiation Preservation
TABLE 2.R.1
Required dosages of radiation
Purpose

Dose Range
(1000 rad)

Sterilization
Pasteurization
Insect disinfestation
Sprout-depressing

1000-5000
50-1000
5-100
5-100

Source: Borgstrom, G. (1968). Principles of Food Sci


ence, Vol. 1. Macmillan Publishing Co., New York.

Rapeseed Oil, Triglyceride Mole Percent Composition


TABLE 2.R.2
1 Double Bond
SOS
SSEr1

0.2
0.2

2 Double Bonds
SOO
SOEr
SErEr
ErSEr
SLS

0.1
3.9
0.2
1.0
0.3

3 Double Bonds
OOEr
ErOEr
ErErEr
SOL
SLO
SLEr
ErSL
SLeS

0.9
18.1
0.9
0.4
0.1
5.2
0.2
0.2

4 Double Bonds
OOL
OLEr
ErOL
ErErL
ErLEr
SLL

0.1
1.2
3.4
0.2
24.3
0.5

o m .
OULJ

ft 1
U.I
ft
U.Z9

SLeEr
ErSLe

3.4
0.1

5 Double Bonds
LOL
OLL
ErLL
OOLe
OLeEr
ErOLe
ErErLe
ErLeEr

0.2
0.1
4.5
0.1
0.8
2.2
0.1
16.3

5 Double Bonds (Cont.)


SLLe
0.3
SLeL
0.3
6 Double Bonds
LLL
OLLe
OLeL
LOLe
ErLLe
ErLeL
SLeLe

0.2
0.1
0.1
0.2
3.0
3.0
0.2

7 Double Bonds
LLLe
LLeL
OLeLe
ErLeLe
LLeLe
LeLLe

0.3
0.1
0.1
2.0
0.2
0.2

Er = Erucic acid.

Source: Boekenoogen, H. A. (editor) (1968). Oil, Fats and Fat Products, Vol. 2. John Wiley & Sons, New York.

1300

Food Composition, Properties, and General Data 1301

Reagents, Normal Solutions


TABLE 2.R.3
Weights of typical reagents in representative standard solutions

Reagent
HC1

HC 2 H 3 O 2
H 2 SO 4
H 2 C 2 O 4 2H 2 O
H2C4H4O$
H3PO4
H3C6H5 O7
NaOH
Ca(OH)2
NH4OH
NaCl
Ba(NO3)2
A1 2 (SO 4 ) 3
K 2 C 4 H 4 O6
KHC 4 H 4 O 6
NaHCO3

Molecular
Weight
36.5
60
98
126
150
98
192
40
74
35

58.5
261.4
342

226.2
188.1
84

Hydrogen
Equivalent
1
1
2
2
2
3
3
1
2
1
1
2
6
2
1
1

Equivalent
Weight

Grams of Reagent
Per cc of
Normal Solution

Per Liter of
Normal Solution

36.5

36.5

60
49
63
75

60
49
63
75

32.7

32.7

64
40
37
35

64
40
37
35

58.5
130.7

58.5
130.7

57

57

113.1
188.1

113.1
188.1

84

84

0.0365
0.060
0.049
0.063
0.075
0.0327
0.064
0.040
0.037
0.035
0.0585
0.1307
0.057
0.1131
0.1881
0.084

Source: Peterson, W. H., Skinner, J. T., and Strong, F. M. Elements of Food Biochemistry. Prentice-Hall,
Englewood Cliffs, New Jersey.

Fat-Soluble Vitamins

Age Weight
Height
Energy
(yr) (kg) (lb) (cm) (in.) (kcal) 2
Infants

0.0~0.5
0.5-1.0
Children
1~3
4-6
7-1 0
Males
11-14
15-18
19-22
23-5 0
51+
Females 11-14
15-18
19-2 2
23-5 0
51+
Pregnant
Lactating

6
9
13
20
30
44
61
67
70
70
44
54
58
58
58

14
20
28
44
66
97
134
147
154
154
97
119
128
128
128

60
71
86
110
135
158
172
172
172
172
155
162
162
162
162

Protein
(gm)

24 kg X 117 kg x 2.2
28 kg X 108 kg x 2.0
34
1300
23
44
1800
30
2400
54
36
2800
63
44
3000
54
69
3000
69
54
2700
69
56
2400
69
56
2400
62
44
2100
48
65
2100
65
46
2000
65
46
1800
65
46
+ 300
+3 0
+ 500
+ 20

.Vitamin A
Activity
(RE)3 (IU)
4204
400
400
50 0
70 0
1000
1000
1000
1000
1000
800
800
800
800
800
1000
1200

1400
2000
2000
2500
3300
5000
5000
5000
5000
5000
4000
4000
4000
4000
4000
5000
6000

VitaVitamin E
min D Activity
(IU)
(IU)
40 0
40 0
40 0
400
40 0
400
40 0
40 0
40 0
40 0
40 0

40 0
400

4
5
7
9
10
12
15
15
15
15
12
12
12
12
12
15
15

Water-Solubl : Vitamins

Minerals

Ascorbic
Fola- Nia- Ribo- ThiaVitaVitaAcid
cin 6 cin 7 flavin min min B-6 min B-12
(mg)
(mg)
(/ig)
(jUg) (mg) (mg) (mg)

Cal- Phoscium phorus


(mg) (mg)

35
35
40
40
40
45
45
45
45
45
45
45
45
45
45
60
80

The allowances are intended to provide for individual variations among most normal
nannnt as thpv live in the United States under usual environmental stresses. Diets should be
based on a variety of common foods in order to provide other nutrients for which human
requirements have been less well defined. See text for more detailed discussion of
allowances and of nutrients not tabulated. See Table I (p. 6) for weights and heights by
individual year of age.
2

50
50
100
20 0
30 0
400
40 0
40 0
40 0
40 0
40 0
40 0
40 0
40 0
40 0
80 0
60 0

5
8
9
12
16
18
20
20
18
16
16
14
14
13
12
+2
+4

0.4
0.6
0.8
1.1
1.2
1.5
1.8
1.8
1.6
1.5
1.3
1.4
1.4
1.2
1.1
+0.3
+0.5

0.3
0.5
0.7
0.9
1.2
1.4
1.5
1.5
1.4
1.2
1.2
1.1
1.1
1.0
1.0
+0.3
+0.3

0.3
0.4
0.6
0.9
1.2
1.6
2.0
2.0
2.0
2.0
1.6
2.0
2.0
2.0
2.0
2.5
2.5

0.3
0.3
1.0
1.5
2.0
3.0
3.0
3.0
3.0
3.0
3.0
3.0
3.0
3.0
3.0
4.0
4.0

36 0
540
800
80 0
80 0
1200
1200
80 0
80 0
80 0
1200
1200
80 0
80 0
800
1200
1200

24 0
400
800
800
800
1200
1200
800
800
80 0
1200
1200
80 0
800
80 0
1200
1200

33
3

Iodine

(Me)
35
45
60
80
11 0
130
150
140
13 0
110
115
115
100
10 0
80
125
150

Iron
(mg)
10
15
15
10
10
18
18
10
10
10
18
18
18
18
10
18+ 8
18

Magnesium
(mg)
60
70
150
200
25 0
35 0
400
350
35 0
35 0
300
30 0
30 0
300
30 0
450
45 0

Zinc
(mg)
3
5
10
10
10
15
15
15
15
15
15
15
15
15
15
20
25

Total vitamin E activity , estimated to be 80 percent as O-tocopherol and 20 percent other


tocoDherols. See text for 1variation in allowances.
The folacin allowances refer to dietary sources as determined by Lactobacillus casei assay.
Pure forms of folacin may be effective in doses less than one fourth of the recommended
dietary allowance.

Kilojoules (kJ) = 4.2 X kcal.


Retinol equivalents.

Assumed to be all as retinol in milk during the first six months of life. All subsequent
intakes are assumed to be half as retinol and half as ^-carotene when calculated from
international units. As retinol equivalents, three fourths are as retinol and one fourth as
/3-carotene.

Although allowances are expressed as niacin, it is recognized that on the average 1 mg of


niacin is derived from each 60 mg of dietary tryptophan.
This increased requirement cannot be met by ordinary diets; therefore, the use of
supplemental iron is recommended.

Source: Pennington, J. A. (editor) (1976). A food guide critique. In Dietary Nutrient Guide. AVI Publishing Co., Westport, Connecticut.

302 Food

TABLE 2.R.4
Food and nutrition board, national academy of sciencesnational research council recommended daily dietarjr allowances, revised
1974 (designed for the maintenance of good nutrition of practically all healthy people in the U.S.A.)

O
0

1
80
ft* a.
to 5*

a
<? ?O
bfa*
S

en

a^^i
(^
M

I
3

03

Food Composition, Properties, and General Data 1303

Refractive Indices, Fats and Oils


TABLE 2.R.5
Refractive indices of some common fats and oils
Fat or Oil

Refractive Index
at 40C

Cottonseed
Coconut
Corn
Castor
Kapok
Peanut
Sunflower
Safflower
Perilla
Soybean
Sesame
Teaseed
Olive

1.4643-1.4679
1.4477-1.4495
1.4765-1.4768
1.4659-1.4730
1.4605-1.4657
1.4600-1.4643
1.4663-1.4680
1.4679-1.4693
1.4735-1.4785
1.4675-1.4736
1.4698-1.4731
1.46191.4606-1.4633

Fat or Oil
Palm
Palm kernel
Linseed
Walnut
Mustard seed (white)
Mustard seed (black)
Tung
Oiticica
Borneo tallow
Cacao butter
Shea butter
Illipe butter

Refractive Index
at 40C
1.4531-1.4580
1.4492-1.4517
1.4742-1.4754
1.469 -1.4711.4704 at 20C
1.4720-1.4733
1.5100-1.5200
at 20C
1.4942-1.5062
1.4561-1.4573
1.4565-1.4570
1.4635-1.4668
1.4577-1.4610

Source: Mahlenbacher, C. V. The Analysis of Fats and Oils. Garrard Press, Champaign, Illinois.

33

TABLE 2.R.6
Refrigerant performance per standard american ton at 86F (30C) condensation, 5F (-15C) suction

Refrigerant
Ethane
Nitrous oxide
Carbon dioxide
Propane
22/115 azeotrope
Monochlorodifluoromethane
Ammonia
12/152a azeotrope
Dichlorodifluoromethane
Methyl chloride
Isobutane
Sulfur dioxide
Methylamine
Butane
Dichlorotetrafluoroethane
Dichloromonofluoromethane
Ethyl chloride
Ethylamine
Trichloromonofluoromethane
Methyl formate
Ethyl ether
Trichlorotrifluoroethane
Dichloroethylene
Trichloroethylene

No.
170
744A
744
290
502
22
717
500
12
40
601
764
630
600
114
21
160
631
11
611
610
113
1130
1120

Evaporator
Pressure.
p.s.i.g.
221.3
294.3
317.5
27.2
36.0
28.2
19.6
16.4
11.8
6.5
3.3
5.9
9.9
13.2
16.1
19.2
20.5
23.1
24.0
26.3
26.9
27.9
28.3
29.6

Condensing
Pressure,
p.s.i.g.
661.1
922.3
1031.0
140.5
175.1
158.2
154.5
113.4
93.3
80.0
44.8
51.8
46.8
26.9
22.0
16.5
12.4
10.0
3.6
1.6
4.9
13.9
15.8
26.2

Refrigerant
Circulated,
lb. / min.
3.41
2.35
3.62
1.65
4.38
2.86
0.422
3.27
4.00
1.33
1.79
1.41
0.66
1.56
4.64
2.24
1.45
0.89
2.98
1.06
1.58
3.73
1.75
2.18

Net
Refrigerating
Effect
B.t.u.lb.
58.6
85.2
55.5
121.0
45.7
70.0
474.4
61.1
50.0
150.2
111.5
141.4
304.0
128.6
43.1
89.4
142.3
225.5
67.3
189.2
126.3
53.7
114.3
91.7

Coefficient
of
Performance
2.41
3.60
2.56
4.58
4.37
4.66
4.76
4.61
4.70
4.90
4.36
4.87
4.81
4.95
4.49
5.01
5.21
5.52
5.05

5.74
4.84
4.83
4.82

HorsePower
Per
Ton
.953
.310
.840
1.030
1.079
1.011
().989
1.022
1.002
0.962
1.083
0.968
0.978
0.953
1.049
0.941
0.906
0.855
0.933

0.822
0.973
0.973
0.980

8"

Compressor Discharge
Temp.,
F
1.22
151
97
99
128
210
105
101
172
80
191
88
86
142
106
109

86

Compression
Ratio
2.86
3.03
3.15
3.70
3.75
4.03
4.94
4.12
4.08
4.48
4.54
5.63
6.13
5.07
5.42
5.96
5.83
7.40
6.24
7.74
8.20
8.02
8.42
11.65

Compressor Discharge
Temp.,
C.
50
66.11
36.11
37.22
53.33
98.89
40.56
38.33
77.78
26.67
88.33
31.11
30.00
61.11
41.11
42.7

30.00

Source: Woolrich, W. R. (1968). Principles of refrigeration. In The Freezing Preservation of Foods, Vol. 1, 4th Edition. D. K. Tressler, W. B. Van
Arsdel, and M. J. Copley (editors). AVI Publishing Co., Westport, Connecticut.

1"
13.

*
CP
09

1
3s

Food Composition, Properties, and General Data 1305

Refrigerants II
TABLE 2.R.7
Chemical formulas of refrigerants
Group I
Carbon dioxide (Refrigerant 744)
Dichlorodifluoromethane (Refrigerant 12)
Dichlorodifluoromethane, 73.8%
and ethylidene, 26.2%
(Refrigerant 500)
Dichloromethane (Methylene Chloride)
(Refrigerant 30)
Dichloromonofluoromethane (Refrigerant 21)
Dichlorotetrafluoroethane (Refrigerant 114)
Monochlorodifluoromethane (Refrigerant 22)
Monochlorotrifluoromethane (Refrigerant 13)
Trichloromonofluoromethane (Refrigerant 11)
Trichlorotrifluoroethane (Refrigerant 113)

CO 2
CC12F2
CC12F2
CH 3 CHF 2
CH 2 C1 2
CHC12F
C2C12F4
CHC1F2
CC1F3
CC13F
C 2 C1 3 F 3

Group II
Ammonia
Dichloroethylene
Ethyl chloride
Methyl chloride
Methyl formate
Sulfur dioxide

NH 3
C 2 H 2 C1 2
C 2 H 5 C1
CH3C1
HCOOCH 3
SO 2

Group III
Butane
Ethane
Ethylene
Isobutane
Propane

C4H10
C2H6
C2H4
(CH 3 ) 3 CH
C3H8

Group I has the greater usefulness because these refriger


ants possess low toxicity, explosiveness and flammability.
Group II is next in preference, while Group III refriger
ants must be handled with the most discretion and caution.
Source: Woolrich, W. R., and Hallowell, E. R. (editors)
(1970). Safety of workmen in cold and freezer storage rooms.
In Cold and Freezer Storage Manual. AVI Publishing Co.,
Westport, Connecticut.

DRY BULB TEMPERATURE


21

Id
DC
H
CC

Id
O.
Id
H
CD

CD

Id

14
IS
It
17
11
1)
20
21
22
23
24
2S
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
44
4
i
SI
S2
S3
S4

22

23

24

1
15 4
28 17 7
42 31 20 10
56 44 33 22
71 58 46 35
85 71 59 47
100 86 72 60
100 86 73
100 87
100

25

26

27

28

29

30

31

1
13
25
37
49
62
74
87

4
16 7
27 18 10 3
39 29 21 13 6
51 41 32 23 16 8
63 52 43 34 26 18
75 64 54 44 36 28
too 87 76 65 55 46 37
100 88 76 ~66~ ~56~ 47
100 88 77 67 58
100 88 78 08
100 89 78
100 89
100

32

13

34

35

36

37

38

39

40

41

42

43

44

45

46

47

48

49

50

51

5
2
14 8
23 16 10 5
32 25 19 13 7
41 34 27 21 15
51 43 36 2* 23
60 52 45 38 31
70 62 54 46 40
80 71 63 55 48
90 81 72 64 57
100 90 81 73 65
100 91 82 74
100 91 83
100 91
100

2
10
17
25
33
42
50
58
66
75
83
91
100

5
12
20
27
35
43
51
59
67
75
83
92
100

7
15
22
29
37
45
52
60.
68
75
83
92
100

3
10
17
24
31
39
46
54
61
69
76
84
92
100

Rochester S. y .

5
12 8
19 14
26 21
33 28
40 35
47 42
55 48
62 55
69 63
77 70
85 77
92 85
100 92
100

4
10
16
23
30
36
43
49
56
63
71
78
85
93
100

6
12
18
25
31
38
44
51
57
64
71
78
86
93
100

5
1
8
14 10 7
20 16 12
26 22 18
32 28 23
39 34 29
45 40 35
52 46 41
58 52 47
65 59 54
72 66 60
79 72 66
86 79 73
93 86 79
100 93 86
100 93
100

3
9
14
19
25
31
36
42
48
54
61
67
73
80
86
93
100

5
10
16
21
27
32
38
43
49
55
61
67
74
80
87
93
100

7
12
17
23
28
34
39
45
50
56
62
68
75
81
87
94
100

4
9
14
19
24
29
35
40
46
51
57
63
69
75
81
87
94
100

51

52

1
23

2S

26

27

28

2*

31

54

55

56

57

58

59

60

These va ues are correct for air velocity of


Dot less than 600 ft. per minute.
hi using wall or standing type hygrometers
when greatest accuracy is desired the instrument must be fanned vigorously until the
rolumn of the. wet-bulb thermometer no longer

XjyforInstrument Companies

22

53

Taykr Relative Humidit)' Tables


2
11
20
30
39
49
59
69
79
89
100

Printed by

21

52

32

31

34

IS

36

37

38

39

40

41

42

43

44

45

46

47

48

49

50

1
6
10
16
20
26
31
36
41
47
52
58
63
69
75
81
87
94
100

3
8
12
17
22
27
32
37
42
48
53
59
64
70
76
82
88
94
100
53 54

2
5
7
9
14 11
19 16
23 20
28 25
33 30
38 34
43 39
49 44
54 50
59 55
65 60
70 65
76 71
82 76
88 82
94 88
55 56

4
1
8
6
13 10
17 14
22 18
26 23
31 27
35 32
40 37
45 41
50 46
55 51
61 56
66 61
71 66
77 72
82 77
57 58

3
1
7 5
11 9
16 13
20 17
24 21
29 26
33 30
38 34
42 39
47 43
52 48
57 53
62 58
67 63
72 68
59 W

OS

14
IS
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
4S
46
47
48
49
SO
SI
52
S3
S4

05

o
en

Id
DC

a
H
Ld

DRY BULB TEMPERATURE F


FIGURE 2.R.1

(Continued)

TEMPERATURE " F

DRY BULB

Ift.

o
U

41 42 43 44 4S 46 47 48 49 so 51 S2 53 S4
41 100 92 85 78 71 65 59 54 48 43 39 35 31 27
42
100 92 85 78 72 W 60 54 49 45 40 36 32
4]
100 93 86 79 72 06 61 55 50 46 41 37
44
100 93 86 79 73 67 61 56 51 47 42
4S
100 91 86 79 73 67 62 57 52 48
46
100 93 86 80 74 68 63 58 53
47
100 93 86 80 75 69 63 59
48
100 93 87 81 75 69 64
49
100 93 87 81 75 70
50
100 94 87 81 76
SI
100 94 7 82
S2
100 94 88
S3
100 94
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28
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38
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54
59
65
70
76
82
88
94
100

Pri nted by

s/

Taylor Instrument Companies


Rochester N. y.

S8
S9
60
61
62
63
64
S
66
67
68
69
70
71
72
73
74
7S
76
77
78
7

56
20
25

S7
17
22
26
31
35
40
45
50
55
61
66
71
77

58
14
18
23
27
32
37
41
46
51
56
61
66
72
82 77
~W 83

30
34
39
44
50
55
60
65
71
76
82
88
94
100 94

S
11
IC
20
24

29
33
38
42
47
52
57
02
67
72
78
8S 83
100 94 89
100 94
100

60
9
13
17
21
26
30
34
39
43
48
53
58
63
08
73
78
83
89
94
100

61
7
IU
14
18
22
27
31
35
40
44
49
54
58
03
68
73
78
84
89
94
00

62

63

2
6
10
13
17
21
25
29
33
37
42
46
50
55
60
64
69
74
79
84
89
95
100

8
12
16
20
24
28
32
36
41
45
50
54
59
64
69
74
79
84
89
94
00

64

fo

4
7
11
15
18
22
26
30
34
38
43
47
51
56
60
65
70
74
79
84
90
95
00

2
5
9
12
16
20
24
27
31
35
39
44
48
52
56
61
66
70
75
80
85
90
95
00

66

7
10
14
17
21
25
29
32
36
40
44
48
53
57
61
66
71
75
80
85
90
95
00

67

2
5
8
12
15
19
22
26
30
33
37
41
45
49
53
58
62
60
71
75
80
85
90
95
00

08

3
6
10
13
16
20
23
25
31
34
38
42
46
50
54
58
62
67
71
76
80
85
90
95
00

69

1
5
8
11
14
18
21
24
28
32
35
39
43
47
51
55
59
63
67
72
76
81
85
90
95
00

70

3
6
9
12
15
19
22
25
29
33
36
40
44
48
51
55
59
64
68
72
77
81
86
yo
95
00

72

73

74

7S

76

77

78

1
4
7
10
13
17
20
23
27
30
33
37
41
45
48
52
56
60
64
68
72
77
81
86
90
95
00

3
6
9
12
15
18
21
24
28
31

1
4
7
10
13
16
19
22
25
29

91

32
35
39
42
46
50
53
57
61
65
69
73
78
82
86

95

91

00

95
100

34
38
42
45
49
53
57
61
65
69
73
77
82
86

3
5
8
11
14
17
20
23
26
29
33
36
39
43
47
50
54
58
61
65
69
74
78
82
86
91
95
100

3
5
8

4
7

1
4

4
0

12

11

15

13

12

10

18

16

14

13

11

21

19

17

16

14

24

22

20

18

17

27

25

23

21

19

30

28

26

24

34

31

29

27

37

34

32

40

38 35
41 39
44 42
48 45
51 48
55 52
59 56
62 59
66 63
70 67
74 71
78 74
82 79
87 83
91 87
96 91
00 96
00

30
33
36
39
43
46
49
53
56
60
63

22
25
28
31
34
37
40
43
46
50
53
57
60
64
68
71
75
79
83
87
91
96
100

44
47
51
54

58
62
66
70
74
78
82
86
91
96
00

67
71
75
79
83
87
91
96
00

to
41

42

43

44

4S

46

47

48

49

SO SI

52

S3

54

SS

S6 i 57

S8

S9

60

61

62

63

64

6S

66

67

68

69

70

/9

71

72

7J

74

75

76

77

80
41
42
43
44
4S
46
47
48
49
3 50
5 51
7 52
ID 53
12 54
15 SS
18 5C
20

s;

23

58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
7S
76
77
7
79
80

26
29
32
35
38
41
44
47

50
54
57
61
64
68
72
75
79
83
87
91
96
100
79 80

8
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DRY BULB TEMPERATURE F


{Continued)

a
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TO

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DRY BULB TEMPERATURE F


S4
S
58
M
(2
4
CC

cs
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DC
3
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LJ

Q.

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u

H
CQ

ID
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70
72
74
76
78
80
82
84
86
88
90
92
94
96
98
100
102
104
lot
108
110
112
114
116
118
120
122
124
126

82 84 86 88
10 7
5 3
7
14 12 9
20 16 14 11
25 21 18 15
30 26 23 20
36 32 28 25
42 37 33 30
48 43 39 35
55 49 44 40
61 56 50 46
69 62 57 51
76 69 JL 57
S4 76 70 64
92 S4 77 70
100 92 84 77
100 92 85
100 ~92~
100

90
1
5
9
13
17
22
26
31
36
41
47
52
58
CS
71
78
85
92
100

92
3
7
11
15
19
23
28
32
37
42
48
53
59
65
72
78
85
92
100

94

96

98 100 102 104 106 108

no

n : , i n II*. UK 1120 122 124 126 128 130 132 134

11
5
9
12
16
20
24
29
33
38
43
49
54
60
66
72
79
85
93
100

3
7
10
14
18
22
26
30
35
39
4-t
50
55
61
66

~W
79
86
93
100

5
8
12
15
19
~2T

~W
32
36
40
45
50
55
61
67
73
79
86
93
100

7
10
13
17
21
24
28
33
37
41
4
51
56
62
68
73
80
8G
93
100

5
8
11
15
IS
22
26
30
34
38
42
47
52
57
62
68
74
80
86
93
100

7ayfcr Relative Humidity Tables


7
10
13
16
20
23
27
31
35
39
43
48
53
58
63
69
74
80
87

7
10
12
16
19
22
25
29
33
37
41
45
49
54
59
64
70
81 75
~W IT 81
100 93 87
100 93
100

Rochester, S. Y.

8
11
14
17
20
23
2fi
30
34
38
42
46
50
55
60
65
70
75
81
87
93
100

7
9
12
15
18
21
21
27
31
35
38
42
47
51
55
60
65
70
76
81
87
94
100

6
8
11
13
16
19
22

The values on this chart are for air velocity of


not less thantiOOft. per minute. It is cautioned
that values above 140 (Dry Bulh) are extrapol
ated.
In using wall or standing type hygrometers
when greatest accuracy is desired the instru
ment must be fanned vigorously until the column
of the wet-bulb thermometer no longer recedes.

9
12
14
17
20
2.'. 23
28 26
32 29
35 33
39 36
43 40
47 44
52 48
56 52
61 57
66 61
66
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76 71
82 76
88 82
94 88
100 94

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TayhrInstrument Companies

5
8
11
14
17
21
24
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32
36
40
44
49
53
58
64
69
75

8
11
13
16
18
21
24
27
30
34
37
41
45
49
53
57
62
67
72
77
82
88
94
100

9
12
14
17
19
22
25
28
31
34
38
41
45
49
53
58
62
67
72
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82
88
94
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8
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100 102 104 IOC 108 110 112 114 116 118 120 122 124

8
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17 16 M
19 18 16
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25 23 21
27 25 24
30 28 26
33 31 29
37 34 32
40 37 35
44 "TT 38
47 44 41
"sT 48 45
55 52 48
59 56 52
64 60 56
68 64 60
If If 64
78 73 69
83 If 73
88 83 78
94 89 83
100 94 89
100 94

10

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13
15
17
20
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26
30
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45
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79
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126 121 130 132

12

30

13
15
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21
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28

33

31

36

34

39

37
40
43
46
50
54
57
61
65
70
74
79
84
89
136

14
16
18
20
22
21
27

43
46
49
53
57
61
65
69
74

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84

89

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134

CO

138 140 142 144 146 148 ISO 152 IS4 156 158 160

14
15 14
17 16
20 18
22 21
24 23
27 25
29 27
32 30
~34~ 32
37 35
40 38
44 41
47 44
50 47
54 51
58 54
62 58
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70 66
75 70
79 75
84 79
118 140

15
18
20
22
24
26
28
31
33
36
39
42
45
48
52
55
59
63
67
71
75
142,

16
19
21
23
25
27
29
SI
34
36
39
42
45
48
52
55
59
63
67
71
144

16
19

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17
20
22
24
26
28
30
32
35
37
40
43
46
49
53
56
60
64

18
21
23
25
27
28
30
33
35
38
41
43
46
49
53
56
60

23
18
21 19
25
27
23 22
29
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32
27 26
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29 If
37
31 30
40
34 32
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36 J4
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53
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59
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63
54 50
67
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146 148 ISO 1S2 1S4

19
22
24
26
28
30
32
35
37
39
42
45
47
50
ISC

20
23
25
27
29
31
33
35
38
40
43
45
48
1S8

23
25
27
29
31
33
35
38
40
43
46
ICO

54
56
58
CO
62
64
66
68
70
72
74
76
78
80
82
84
86
88
90
92
94
96
98
100
102
104
106
108
110
112
114
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120
122
124
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121
130
112

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(Continued)

Food Composition, Properties, and General Data 1309

Relative Humidity

(Continued)

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1310 Food Composition, Properties, and General Data

Reproductive Cycle
TABLE 2.R.8
Features of the reproductive cycle
Species

Age at
Puberty

Cycle
Type

Cycle
Length

Duration
of Heat
18 hours
(10 to 24).

Cattle*

4 to 8
months.
Usually
first bred
about 15
months.

Polyestrous,
all year.

21 days
(18 to 24).

Hone

1 year.

Seasonally
polyestrous.
Early spring
on.

Very vari- 6 days


able, about (2 to 11).
22 days.

Sheep

7 to 8
months.

Seasonally
polyestrous.
Early fall to
winter. Pro
longed seasons
in Dorsets and
Merinos.

16H days
(14 to 19).

Swine

5 to 8
months.

Polyestrous,
all year.

Goat

Best Breeding
Time
Insemination,
from mid-heat
until 6 hours
after end.

First Heat after


Parturition

Remarks

Varies,* best to Ovulation 10 to 12


breed at 60 to hours after end of heat.
Uterine bleeding about
90 days.
24 hours after ovula
tion in most.

Last few days: 4 to 14 days.


should be bred
at 3-day intervals.

Ovulation 1 to 2 days
before end of heat.
Twins are usually
aborted.

30 to 36
hours.

Little significance.

Next fail.

Ovulation near end of


heat.

20 to 22
days.

2 to 3
days.

Little significance.

About 7 days
after weaning.

Ovulation usually
about 36 hours after
beginning of heat.

7 to 8
months.

20 to 22
Seasonally
days.
polyestrous
from early fall
to late winter.

2 to3
days.

Next fall.

Many intersexes born


in hornless strains.

Dog

6 to 8
months or
later.

Monestrous.
All year, but
mostly late
winter and
summer.

About
1 week.

Several
months.

Proestrous bleeding 7
to 10 days. Ovulation
usually 1 to 3 days
after nrst acceptance.
Ova shed before 1st
polar body has been
extruded. Pseudopreg
nancv (pseudocyesis)
usually ends between
60 and 70 days.

Cat

6 to 15
months.

Provoked
ovulation.
Seasonally
polyestrous
spring and
early fall.

9 to 10
days in
absence of
male. Four
days if
mated.

4 to 6 weeks.

Ovulation 24 to 56
hours after coitus.
Pseudopregnancy lasts
36 days.

Fox

10 months.

Monestrous.
December to
March, but
mostly late
January to
February.

2 to 4
days.

Next winter.

Ovulation usually on
1st or 2nd day of receptivity. Ova shed
before 1st polar body
has been extruded. No
proestrous bleeding.

Mink

10 months.

Provoked
ovulation.
Seasonally
polyestrous.
Mid-February
to early April.

Waves of
follicles at
intervals
of a few
days.

Next spring.

Ovulation begins 47
hours after coitus
which must last J$
hour at least.

Chinchilla 4 months.

Polyestrous,
all year.

24 days.

2 days.
Mate at
night.

12 hours.

Nutria

Polyestrous,
all year.

24 to 29
days.

2 to 4
days.

48 hours.

5 to 8
months.

15 to 21
days.

(Continued)

Food Composition, Properties, and General Data 1311

Reproductive Cycle (Continued)


TABLE 2.R.8 (Continued)
Species
Rabbit

Age at
Puberty
5 to 9
months.

Rhesus
3 years.
Monkey
(Macaca
mulatto)

Cycle
Type

Cycle
Length

Duration
of Heat

First Heat after


Parturition

Remarks

Immediately,
but blastocysts
die if doe
suckles large
litter.

In United States do
not breed well in summer. Ovulation 10Ji
hours after coitus.
Pseudopregnancy lasta
14 to 16 days.

Provoked ovulation. Breed


all year, more
or leas.

Tol
month.

When vulva is
enlarged and
hyperemic.

Polyestrous all 27 to 28
year; tendency days
to anovulatory (23 to 33).
cycles in summer in United
States.

Most matings near


ovulation
time.

Near ovulation.

Menstruation lasts 4
to 6 days. Ovulation
usually about 13 days
after onset.

Polyestrous,
all year.

4 to 5
days.

About
14 hours
(12 to 18).
Usually
begins
about
7 p.m.

Near ovulation. Within 24


hours.

Ovulation a little after


midnight. Cervical
stimulation causes
pseudopregnancy lasting 12 to 14 days.

4 or 5
days,
usually.

A few
hours from
10 p.m. on.

Within 24
hours.

Ovulation soon after


midnight. Stimulation
of cervix causes
pseudopregnancy last
ing 10 to 12 hours.

Usually immediately.

Ovulation about 10
hours after onset of
heat.

After weaning.

Ovulation about 1 a.m.


Pseudopregnancy lasta
7 to 13 days.

Rat

37 to 67
days.

Mouse

35 days
Polyestrous,
(28 to 49). all year.

Guinea pig 55 to 70
days.

Polyestrous,
all year.

16H days.

6 to 11
hours.
Begins
usually in
evening.

Hamster

Polyestrous,
all year. Few
pregnancies in
winter.

4 days.

At night.

7 to 8
weeks.

Best Breeding
Time

Mid-heat on.

* Many normal cows ovulate as early as 8 to 12 days after parturition with or without detectable external signs of estrus.

Source: Merck & Co. (1973). The Merck Veterinary Manual, 4th Edition. Merck & Company, Rahway,
New Jersey.

Riboflavin
TABLE 2.R.9
Riboflavin content of foods
mg/100 g

mg/100 g
Broccoli
Spinach
Asparagus
Brussels sprouts
Peas
Corn
Lima beans
Snap beans
Cauliflower

0.23
0.20
0.20
0.16
0.14
0.12
0.12
0.11
0.10

Peppers
Lettuce
Bananas
Peaches
Potatoes
Tomatoes
Oranges
Apples

0.08
0.06
0.06
0.05
0.04
0.04
0.03
0.02

Source: White, P. L., and Selvey, N. (editors) (1974). Nutritional Qualities of


Fresh Fruits and Vegetables. Futura Publishing Co., Mt. Kisco, New York.

1312 Food Composition, Properties, and General Data

Riboflavin, Daily Recommendations


MILLIGRAMS
CHILDREN

0.6

age -

I.ill.2

0.9

1 to 2
2 '3 ' 4
to to to

to

' 8

MALES

1.3
-10 to 12

1.4

1.5il.6|l.7

12 14 M 8'221
to to to to
14 18 22 75 +

FEMALES

1.3 1.411.5
10 to 12

12
to

16
to

1.81

2.0

Pregnant Lactoting

16 75 +

GOOD SOURCESt
MILLIGRAMS
Liver

3</ 2 oz.

->4.46

->.39

Beef

3'/ 2 oz.

Veal

3>/2 oz.

->.35

Lamb

3y 2 oz.

>.32

Pork

3'/ 2 oz.

Luncheon

Tongue

Meat
2 oz.

.27

2 oz.

Pork Sausage
2 oz. '

.12

Oysters 6-9 med.

.22

Poultry

3'/j

> .17

Fish

3'/ 2 oz.

* .17

Egg

1 med.

.15

Milk

1 cup

oz.

Cottage Cheese
VA CUP
Cheese

1 oz.

Asparagus1/] cup

->.42
> .14
> .12

.13

Spinach

'/j cup > .12

Squash

V7 cup

Bread

1 slice K 0 4

Cereal

Vi cup

M l

tAverage nutrient content as food is served. {Note: 31/, oz equals approximately 100g.)

FIGURE 2.R.2
Source: Lessons on Meat. (1974). National Live Stock and Meat Board, Chicago.

Food Composition, Properties, and General Data 1313

Riboflavin, Food
TABLE 2.R.10
Riboflavin content of foods (mg/100 g)
Cereals
Flour,
White
Wholemeal
Fish
Cod
Herring
Soft roe
Kipper
Sardines in oil
Turbot
Meat
Beef
Brisket
Corned
Lean
Ham
Liver
Ox
Pig
Mutton
Meat Extract
Juice (cone)
Dairy Products, etc.
Cheese
Dutch
Whole milk
Eggs

0.04
0.16
0.10
0.30
0.50
0.30
0.20
0.15
0.20
0.20
0.20
0.20
3.0
3.0

0.25
2.0
1.5

0.40
0.50
0.35

Dairy Products, etc. (Cont.)


Milk
0.15
Milk powder
1.6
Skim
1.2
Whole
Vegetables
0.15
Asparagus
0.05
Beans, broad
0.08
Lettuce
0.05
Onions
0.15
Peas
0.04
Potatoes
Spinach
0.20
Tomatoes
0.04
Fruits
0.02
Apple
0.06
Currants
Gooseberries
0.03
Nuts
Nuts
0.10
Sundries
Beer
0.05
Honey
0.05
Tea
0.90
Yeast
3.0
Bakers
2.5
Brewer's

Source: Sinclair, H. M., and Hollingsworth, D. F. (1969). Hutchison's Food and the
Principles of Nutrition. Edward Arnold (Publishers), London, England.

Rice Kernel
APEX OR BEAR0

FIGURE 2.R.3
Cross section of a rice kernel
Source: Brooker, D. B., Bakker-Arkema, F. W., and Hall, C. J. (editors) (1974). Principles of grain drying. In
Drying Cereal Grains. AVI Publishing Co., Westport, Connecticut.

1314 Food Composition, Properties, and General Data

Roasting Meat I
TABLE 2.R.11
Recommendations for roasting procedures for meats
1. Season with salt and pepper if
desired.
2. Place meat fat side up on rack in
open roasting pan.
3. Insert meat thermometer.

4. Do not add water. Do not cover. Do


not baste.
5. Roast in slow oven (325F) until
done as shown on meat thermom
eter.

Roasts permitted to stand 15-20 min before carving will carve more easily.
Source: Be a Smarter Shopper...
Board, Chicago.

a Better Cook. (1973). National Live Stock and Meat

Roasting Meat II
TABLE 2.R.12
Estimated times for roasting meat at 325F
Kind of meat and cut

Beef roasts .
....
Veal roasts
.
.
Lamb roasts
Fresh pork roasts
Spareribs
Stuffed pork chops
Mild cured h a m
Mild cured pork shoulder... .

Ready-to-cook
weight
Pounds

Time required for center of meat to reacha given temperature


F.

Hours

F.

5
3 to 5
5
5
3

140

2 to 3

160

2'/2

150
170

2% to 3
2% to 3'/2

6
6

130

160

21/2

lV2to2

Source: USDA (1969). Food for us all. Yearbook of Agriculture.

Hours

Hours

F.
170
170
180
185

170

3 to 334
2V ? to 3 %
2yA to 3V5
3'/o to 4
V/n
V*
31/

Food Composition, Properties, and General Data 1315

Roasting, Time and Temperature


TABLE 2.R.13
Roasting guide for meats
Interior Temp
When Removed
Fromn Oven
( F)

Approx. Wt
(Ib)

Oven Temp
Constant
(F)

6-8

300-325

4-6

300-325

Rolled rib

5-7

300-325

Rib eye (Delmonico)

4-6

350

Tenderloin,
Whole
Tenderloin,
Half
Boneless rolled rump
(high quality)
Tip (high quality)

4-6

425

2-3

425

4-6

300-325

150-170

18-20
20-22
22-24
45-60
(total)
45-60
(total)
25-30

3'/2-4
4-6

300-325
300-325

140-170
140-170

35-40
30-35

5-8
4-6
3-5
4-6

300-325
300-325
300-325
300-325

170
170
170
170

25-35
30-35
35-40
40-45

3-5
5-7
3-4
3-5
5-8
3-5
3-5
4-6

325-350
325-350
325-350
325-350
325-350
325-350
325-350
325-350

170
170
170
170
170
170
170
170

30-35
35-40
40-45
35-45
30-35
35-40
30-35
40-45

12-16
10-14

325-350
325-350
325-350
325-350

170
170
170

22-26
24-28
35-40

Cut

Beef
Rib1

140 (rare)
160(med)
170 (well)
140 (rare)
160(med)
170 (well)
140 (rare)
160 (med)
170 (well)
140 (rare)
160(med)
170 (well)
140 (rare)
140 (rare)

Approx.
Cooking Time
(Min. per Ib.)
23-25
27-30
32-35
26-32
34-38
40-42
32
38
48

Veal
Leg

Loin
Rib (rack)
Boneless shoulder
Pork, fresh
Loin
Center
Half
Blade loin or sirloin
Boneless double
Arm picnic shoulder
Boneless
Cushion
Blade Boston shoulder
Leg (fresh ham)
Whole (bone in)
Whole (boneless)
Half (bone in)
Spareribs

5-8

Well done

(hr total)
Pork, smoked
Ham (cook before eating)
Whole
Half
Shank or rump portion
Ham (fully cooked)2
Half
Arm picnic shoulder
Shoulder roll
Canadian-style bacon

5-7
3-4

300-325
300-325
300-325

160
160
160

18-20
22-25
35-40

5-7
5-8
2-3
2-4

325

300-325
300-325

140
170
170
160

18-24

5-8
4-6
3-5
3-5

300-325
300-325
300-325
300-325

175-180
175-180
175-180
175-180
170-180

30-35
30-35
40-45
30-35
35-45

10-14

325

35

35-40
35-40

Lamb
Leg

Shoulder
Boneless
Cushion
Rib

l'/2-3

375

' Ribs which measure 6 to 7 in. from chine bone to tip of rib.
"Allow approximately 1 5 min per Ib for heating whole ham to serve hot.

Source: Lessons on Meat. (1974). National Live Stock and Meat Board, Chicago.

Optimum monthly
average growing
temperature
(Fahrenheit)

Optimum soil
temperatures
range for
germination
(Fahrenheit)

Frost
tolerance

Spacing suggested
in inches

Days to
maturity

Harvest
duration for
each planting

Between
rows

Max.

Beets

40

65

50-85

Moderate

2-4

16-24

55-80

Celeriac

45

70

60-70

Good

4-6

23-30

100-110
(56-84
for trans
plants)

Carrots

45

70

45-85

Moderate

1-3

16-24

60-85

Parsnips

40

75

50-70

Good

3-6

18-30

Salsify

45

85

50-90

Good

2-4

Radishes
(spring)

40

75

45-90

Good

(winter)

40

75

45-90

Turnips

40

75

Rutabagas

40

75

o'
a

, Properties, and Gener;

Min.

In row

Time and frequency


of planting

00

L6
Footd Compc

TABLE 2.R.14

oot-Cirop Characteri sties

S3

Early spring and


early summer

2-3 months

Early spring
only

3-6 weeks

Early spring and


early summer

2-4 months

100-130

Early spring
only

3-4 months

18-30

150-155

Early spring
only

1-2 months

SB

Vi-1

9-18

25-30

Early spring and


weekly

1 week

9B

Good

1/2-1

9-18

52-56

Early fall

3-5 weeks

60-95

Good

2-6

12-30

45-75

Early spring and


late summer

2-3 weeks

50-90

Good

5-a

18-36

90-95

Early spring and


midsummer

1-2 months

Source: USDA (1977). Growing Your Own Vegetables. USDA Agricultural Information Bull. 409.

Food Composition, Properties, and General Data

Rot Spoilage
TABLE 2.R.15
Organisms associated with soft rot spoilage
Spoilage

Microorganism

Apples
Pears

Soft rot
Brown rot

Oranges
Lemons
Citrus fruits

Black rot
Dry rot
Soft rot

Grapes
Raspberries
Plum
Strawberries
Tomato
Carrots
Cabbage
Celery

Soft rot
Soft rot
Soft rot
Soft rot
Soft rot
Soft rot
Soft rot
Pink rot

Bacillus polymyxa
Penicillium expansum,
Aspergillus niger,
A. foetidus
Alternaria spp.
Penicillium digitatum
P. italicum,
P. herbarum,
P. glaucum
Rhizopus nigricans
R. stolonifer
Yeasts
Bacillus cereus
Byssochlamys fulva
Erwinia carotovora
Botrytis cinerea
Sclerotinia sclerotiorum,
Mucor racemosus

Fruit or Vegetable

Source: Eskin, N. A. M., Henderson, H. M., and Townsend, R. J. (1971).


Biochemistry of Foods. Academic Press, New York.

1317

Salad Dressing or Mayonnaise Variations


TABLE 2.S.1
Variations to be made with mayonnaise or salad dressing
Kind
Appetizer

Amount of
Dressing
1 cup

Suggested Additions
1 cup French dressing

Suggested
Uses
Vegetable salads

Thousand
Island

1 cup

1/3 cup chili sauce


1 T. chopped olives
1 T. chopped pickles
1 chopped hard cooked egg

Lettuce

Russian

1 cup

2 T. chili sauce
1 t. sugar

Lettuce
Greens

Roquefort

1 cup

2 T. mashed Roquefort cheese


1 T. lemon juice

Lettuce or Greens

Cream

1 cup

1/3 cup cream or canned milk


1 T. sugar
1/2 t. salt

All types vegetables

Herb

1 cup

2 T. chopped chive
1 T. chopped parsley
2 T. milk

Fish
Meat
Cabbage

Tart

1 cup

2 T. horseradish
1 T. prepared mustard

Potato or starchy
vegetable salads

Red

1 cup

4 T. tomato paste

Fish
Salad or sauces

f"p r | to taste
Fluffy

1 cup

2 T. sugar
1/2 cup cream, whipped

Fruit or sweet
salads

Fruit

1 cup

1/4 cup fruit juice


1/2 cup cream, whipped

Fruit

Party

1 cup

2 T. Maraschino cherry sirup


4 T. Maraschino cherries
1/4 cup cream, whipped

Fruit

Hawaiian

1 cup

1/2 cup crushed pineapple


(slightly drained)

Fruit

Cranberry

1 cup

1/2 cup cranberry jelly


1/4 cup cream, whipped

Turkey, chicken,
banana salads

Peanut Butter

1 cup

1 /3 cup peanut butter


1 T. sugar
3 T cream

Apple or fruit

Gelatin

1 cup

1/2 cup stiff gelatin - beaten


2 T. sugar

Fruit or gelatin
salads

Cream cheese

1 cup

6 oz. cream cheese


1 T. sugar
1/2 t. salt

Fruit or gelatin
salads
(excellent as spread)

Source: Kintner, T. C , and Mangel, M. (19xx). Vinegars and salad


dressings. Univ. Missouri Agric. Exp. Sta. Bull. 631.

1318

Food Composition, Properties, and General Data 1319

Salmon and Trout


TABLE 2.S.2
Description of different species of pacific salmon and of steelhead trout after canning

Deep red
through
orange to
almost white
Deep red

Bright red to
white

Soft

Large,
thick

Large

Normal
Scale
Size
Large

Deep red

Very firm

Small,
thin

Small

Medium

Light red to
yellowish pink

Light red
w/orange

Very firm

Deep pink to
light yellow
Light pink
w/orange
shade to
yellow
Light orange
to yellow

Pink

Tendency to be
soft
Firm

Large,
Large
medium,
thick
Small,
Small
thin
Medium
Medium

Common
Name

Normal Oil
Color

Chinook
(King)
Red

(Sockeye)
(Blueback)
Medium red
(Silver)
(Coho)
Pink
(Humpback)
Chum
(Fall),
(Dog), or
(Keta)
Steelhead
trout

Normal
Flesh
Color

Light pink
to grayish
white
Pink w/
orange
shade

Normal
Flesh
Texture

Rather soft

Normal
Vertebrae
Size

Normal
Flake
Size

Large,
thick

Large
Small
Medium

Large

Large

Source: U.S. Department of the Army (1969). Food inspection specialist. TM 8-451.

Salt, Brine
TABLE 2.S.3
Sodium chloride brinesgallon basis [Gerlach salimeter scale (26.395 g NaCl/100 g brine)]
A

SpGr

Salt by Wt

1.000
1.019
1.038
1.058
1.078
1.098
1.118
1.139
1.149
1.160
1.171
1.179
1.182
1.193
1.204

0.00
2.64
5.28
7.92
10.56
13.20
15.84
18.48
19.80
21.12
22.44
23.31
23.76
25.08
26.40

Degrees
Salimeter1
0
10
20
30
40
50
60
70
75
80
85

88.3
90
95
100

Lbs NaCl per


Gal. of Brine
(BXF)

Water Required
to Make 1 Gal.
of Brine
(Lb)
(Gal.)

Wt per Gal. of
Brine in Lbs at
60/60F
(SpGrX 8.32823)

Lbs
of
Salt
uuo
\JA. uait
per Gal.
of Water

0.00
0.22
0.46
0.70
0.95
1.20
1.47
1.75
1.89
2.04
2.19
2.29
2.34
2.49
2.65

8.32823
8.27
8.18
8.11
8.03
7.94
7.84
7.74
7.68
7.62
7.56
7.53
7.50
7.45
7.38

1.000
0.992
0.983
0.974
0.964
0.953
0.941
0.929
0.922
0.915
0.908
0.904
0.901
0.894
0.886

8.32823
8.49
8.64
8.81
8.98
9.14
9.31
9.49
9.57
9.66
9.75
9.82
9.84
9.94
10.03

0.000
0.226
0.464
0.716
0.983
1.266
1.568
1.888
2.057
2.229
2.409
2.531
2.594
2.787
2.987
(Continued)

1320 Food Composition, Properties, and General Data

Salt, Brine

(Continued)

TABLE 2.S.3 (Continued)


Sodium choride brine-liter basis [Gerloch salimeter scale (26.395 g NaCl / 100 g H20)]
A

B
%

Salt by
SpGr

Wt

1.000
1.019
1.038
1.058
1.078
1.098
1.118
1.139
1.149
1.160
1.171
1.179
1.182
1.193
1.204

0.00
2.640
5.279
7.919
10.558
13.197
15.837
18.477
19.796
21.116
22.436
23.307
23.756
25.075
26.395

Degrees
Salimeter1 Baume

G NaCl per
Liter of
Brine
(BXJ)

G H2O Needed
to Make 1
Liter of Brine
(J-H)

Wt per Liter of
Brine at 20C
(or 68F)
(SpGrX 997.18 g)

Freezing
Point
(F)

0.00
26.83
54.64
83.55
113.49
144.49
176.57
209.86
226.81
244.26
261.99
274.02
280.00
298.30
316.90

997.18
989.30
980.43
971.47
961.47
950.41
938.28
925.93
918.95
912.47
905.71
901.66
898.67
891.34
883.70

997.18
1016.1
1035.1
1055.0
1075.0
1094.9
1114.9
1135.8
1145.8
1156.7
1167.7
1175.7
1178.7
1189.6
1200.6

+32.0
+29.3
+26.4
+23.0
+19.4
+15.4
+10.9
+5.7
+2.8
-0.4
-3.7
-6.0
-1.1
+14.4
+60.0

0.00

0
10
20
30
40
50
60
70
75
80
85

2.7
5.3
7.9

10.5
12.9
15.3
17.7
18.9
20.0
21.2
22.0
22.3
23.5
24.6

88.3
90
95
100

'Temperature correction: Subtract 0.116 Salimeter for each degree Fahrenheit below 60.
Source: Ockerman, H. W. (1976). Quality Control of Post-Mortem Muscle Tissue, Vol. II. Ohio State University,
Columbus.

Salt, Brine Table


TABLE 2.Si.4
Sodium chloride brine table

Salometer

Sp
Gr

0
2
4
6
8
10
12
14
16
18
20
22
24

1.000
1.004
1.007
1.011
1.015
1.019
1.023
1.026
1.030
1.034
1.038
1.042
1.046

Sodium
Chloride
by Wt
Baume
0.0
0.6
1.1
1.6
2.1
2.7
3.3
3.7
4.2
4.8
5.3
5.8
6.4

(%)

.000
.528
1.056
1.584
2.112
2.640
3.167
3.695
4.223
4.751
5.279
5.807
6.335

Lb per Gal.
Brine
NaCl Water
.000
.044
.089
.133
.178
.224
.270
.316
.362
.409
.456
.503
.552

8.328
8.318
8.297
8.287
8.275
8.262
8.250
8.229
8.216
8.202
8.188
8.175
8.159

Gal.
Water
per Gal.
Brine
1.000
.999
.996
.995
.993
.992
.990
.988
.987
.985
.983
.982
.980

Lb Salt
per Gal.
Water
.0

.044
.089
.134
.179
.226
.273
.320
.367
.415
.464
.512
.563

Freezing
Point
(F)
+32.0
+31.5
+31.1
+30.5
+30.0
+ 29.3
+28.8
+28.2
+27.6
+ 27.0
+ 26.4
+ 25.7
+ 25.1
(Continued)

5"

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1322 Food Composition, Properties, and General Data

Salt Penetration Rate


EFFECT OF TEMPERATURE ON SALT PENETRATION
NoCI%
16

30C

10

FIGURE 2.S.I
Rate of salt penetration as affected by temperature
Source: Borgstrom, G. (1968). Principles of Food Science, Vol. 1. Macmillan Publishing Co., New York.

Salt Solution, Freezing


FREEZING OF NaCl

SOLUTION

-6C

-O.SC

DEGREES CENTIGRADE

FIGURE 2.S.2
Freezing curve for sodium chloride solutionthe eutectic temperature: - 21.3C
Source: Borgstrom, G. (1968). Principles of Food Science, Vol. 1, Macmillan Publishing Co., New York.

Food Composition, Properties, and General Data 1323

Sanitizers
TABLE 2.S.5
Manufacturers ' recommendation s for c o n c e n t r a t i o n a n d time of exposure
Concentration
Soak and
Spray
Circulation
and Fog
(Ppm)
(Ppm)

Chemical
Chlorine
Sodium hypochlorite
Calcium hypochlorite
Dichloroisocyanuric acid
Trichlproisocyanuric acid
Potassium dichloroisocyanurate
Sodium dichloroisocyanurate
Chloramine T (pH 7.0)
Chloramine T (pH 8.5)
Hydantoin (acid pH)
Quaternary Ammonium Compounds
pH 6.0 or higher at 75 F
or higher
Iodine
nonionic wetting agents
plus iodine
Bromine-chlorine
Acid-anionic

100
100
100
100
100
100
250
250
200

200
200
200
200
200
200
400-500
400-500
400

200

400

12.5
25
200

25
75
400

Time

Exposure
Temp (F)

1-2
1-2
1-2
1-2
1-2
1-2
2
20
2

75
75
75
75
75
75

2
2
2

Source: Harper, W. J. (1972). Sanitation in dairy food plants. In Food Sanitation. R. K.


Guthrie (editor). AVI Publishing Co., Westport, Connecticut.

Sanitizing Chemicals
TABLE 2.S.6
Relative comparative properties of selected chemical sanitizing agents
Relative Effectiveness

Gram + bacteria
Gram - bacteria
Spores
Thermoduric organisms
Bacteriophage
Affected by hard water
Corrosiveness
Cause of off-flavors
Affected by organic
matter

Chlorine

Iodine

Quaternary
Ammonium

2nd in effectiveness
Most effective
Most effective
2nd in effectiveness
Most effective
2nd
Most corrosive
+ (10 ppm)

Most effective
2nd in effectiveness
2nd in effectiveness
Least effective
2nd in effectiveness
Least
Slightly corrosive
+ + (7 ppm)

3rd in effectiveness
Poor
Least effective
Most effective
Not effective
Most
Noncorrosive
(15 ppm)

Most

2nd

Least

Source: Harper, W. J. (1972). Sanitation in dairy food plants. In Food


Sanitation. R. K. Guthrie (editor). AVI Publishing Co., Westport, Connecticut.

1324 Food Composition, Properties, and General Data

Saturated Fatty Acids


TABLE 2.S.7
Name, formula, and source of saturated fatty acids
Common Name
Butyric
Caproic

Systematic Name

Formula

n-Butanoic
n-Hexanoic

CH 3 (CH 2 ) 2 COOH
CH 3 (CH 2 ) 4 COOH

Caprylic

n-Octanoic

CH 3 (CH 2 ) 6 COOH

Capric

n-Decanoic

CH 3 (CH 2 ) 8 COOH

Laurie

n-Dodecanoic

CH 3 (CH 2 ) 10 COOH

Myristic

n-Tetradecanoic

CH 3 (CH 2 ) 12 COOH

Palmitic

n -Hexadecanoic

CH 3 (CH 2 ), 4 COOH

Stearic

n-Octadecanoic

CH 3 (CH 2 ) 16 COOH

Arachidic

n-Eicosanoic

CH 3 (CH 2 ) 18 COOH

Behenic

n-Docosanoic

CH 3 (CH 2 ) 20 COOH

Lignoceric

n-Tetracosanoic

CH 3 (CH 2 ) 22 COOH

Cerotic

n -Hexacosanoic

CH 3 (CH 2 ) 24 COOH

Montanic

n-Octacosanoic

CH3 (CH2 ) 26 COOH

Melissic

n-Triacontanoic

CH 3 (CH 2 )28COOH

Lacceroic

n-Dotriacontanoic

CH 3 (CH 2 JSQCOOH

Source
Butter fat
Butter fat, coconut oil, babassu fat,
palm oil
Butter fat, coconut oil, palm oil,
seed oils
Butter fat, head oil of sperm whale,
coconut oil
Laurel kernel oil, seed fats of laurel
family and Palrnae; milk fat,
coconut oil
Nutmeg fat, most animal and
vegetable fats; nutmeg butter,
fatty acids of Myristicaceae
Lard, in practically all animal
and vegetable fats
Mutton tallow, usually wherever
palmitic acid is present
Peanut oil, rambutan tallow,
macassar nut fat, fish oils
Behen oil from horseradish tree
(Moringa oleifera Lam.), peanut,
rapeseed, and mustard oils
Beech-tar paraffin, peanut oil;
most natural fats in small
amounts; seed oil of Adenanthera
pauonina ("Circassian seeds"
from red sandal wood)
Chinese insect wax (Coccus
ceriferus), beeswax, wool wax,
flax wax
Beeswax, most waxes including
montan wax
Beeswax, various vegetable, insect,
and mineral waxes
Stick-lac wax (Tachardia lacca),
natural waxes

Source: Mahlenbacher, C. V. The Analysis of Fats and Oils. Garrard Publishing Co., Champaign,
Illinois.

Sauce, Barbecue
TABLE 2.S.8

Ingredients
Water
Butter
Vinegar (10% acetic acid)
Prepared mustard
Locust bean gum
Sugar
Tomato paste
Salt
Paprika
Worcester sauce
Chilli powder
Tabasco sauce
Red pepper
Black pepper
Garlic powder
Onion powder

Amount
85 gal. (U.S.)
801b
4.8 gal. (U.S.)
101b
101b
81b
81b
41b
2 x Alb
2% lb
2^1b
1% lb
15 oz
15 oz
4 oz
4 oz

Source: Binsted, R., Devey, J. D., and Dakin, J. C. (1971).


Pickle & Sauce Making, 3rd Edition. Food Trade Press,
London, England.

Food Composition, Properties, and General Data 1325

Sauce, BeefSteak
TABLE 2.S.9
Ingredients
Vinegar (2.4% acetic acid)
Soy
Mushroom ketchup
Tamarinds
Sugar
Salt
Onions
Horseradish
Ground mustard
Ground cayenne pepper
Garlic
Caramel

Amount
30 gal. (U.S.)
5 gal. (U.S.)
5 gal. (U.S.)
301b
101b
51b
41b
31b
31b
%lb

y2ib
4 oz

Source: Binsted, R., Devey, J. D., and Dakin, J. C.


(1971). Pickle & Sauce Making, 3rd Edition. Food Trade
Press, London, England.

Sauce, Thick
TABLE 2.S.10
Ingredients
Vinegar (20-grain)
Onions
Molasses
Tapioca
Dates
Salt
Garlic (chopped)
Caramel
Lemon pulp
Ground ginger
Ground coriander
Ground nutmeg

Amount
43 gal. (U.S.)
361b
251b
181b
6% lb
4V2 lb
4x/4 lb
4% lb
2%lb
lib
%lb
%lb

Source: Binsted, R., Devey, J. D., and Dakin,


J. C. (1971). Pickle & Sauce Making, 3rd
Edition. Food Trade Press, London, England.

1326 Food Composition, Properties, and General Data

Sauce, Tomato
TABLE 2.S.11

Ingredients
Tomato paste (single strength)
Vinegar
Acetic acid
Sugar
Salt
Onions (chopped)
Paprika
Cinnamon (bark)
Allspice
Cloves (ground)
Mace (ground)
Cayenne pepper
Garlic (chopped)

Amount
120 gal. (U.S.)
14.5 gal. (U.S.)
1.2 gal. (U.S.)
123 to 125 lb
27 to 291b
251b
21b
24 oz
15 oz
13 oz
3% oz
3o z
4 oz

Source: Binsted, R., Devey, J. D., and Dakin, J. C. (1971). Pickle &
Sauce Making, 3rd Edition. Food Trade Press, London, England.

Sauce, Worcester
TABLE 2.S.12

Ingredients
Vinegar (20-grain)
Walnut ketchup
Mushroom ketchup
Sherry (or equiv non-alcoholic flavor)
Soy sauce
Hogs' livers (ground)
Salt
Tamarinds
Brandy (or equiv essence)
Sugar
Ground cayenne pepper
Ground black pepper
Ground pimiento
Ground coriander
Ground mace

Amount
21 gal. (U.S.)
13 gal. (U.S.)
12 gal. (U.S.)
6 gal. (U.S.)
5.5 gal. (U.S.)
21 lb
11 lb
10 lb
1.2 gal. (U.S.)
2V2 lb
1 lb
1 lb
1 lb
1 lb
7 oz

Source: Binsted, R., Devey, J. D., and Dakin, J. C. (1971). Pickle &
Sauce Making, 3rd Edition. Food Trade Press, London, England.

Food Composition, Properties, and General Data 1327

Sausage Composition
IOV M

UI3BIJ.J Sj1

i i

CO Tj
CO i-i CO*

o o o"
CO 0 0 CO
NON

I I o
UOJJ

*' <N

CO CO O
iH
rH

N rH O

-uiq

to to o

r- co oo
OlOO

pooj o

ana -^

CO l H CO

CO 00 tO

its m us

(N -

318
3JS

51
HO

Cn O U* Q
9 CO ^b fiu
OS

1328 Food Composition, Properties, and General Data

Sausage Identification
TABLE 2.S.14
Fresh Sausage
Fresh sausage is made from selected cuts of fresh
meats, principally pork and beef that have not
previously been cured. Being neither cooked nor
smoked, it should be stored under refrigeration
and always thoroughly cooked before serving.
Some of the varieties of fresh sausage are:
Fresh Pork Sausage
Fresh Bockwurst
Bratwurst
Italian Pork Sausage
Fresh Thuringer
Fresh Beef Sausage
Fresh Country Style Pork Sausage

Cooked Smoked Sausage


Cooked smoked sausages are prepared from fresh
meats and are both cooked and smoked. Although
they are ready to eat, some of the products in this
group are improved in flavor if heated before
serving. The two most popular members of this
family are the wiener or frankfurter and bologna.
Included in this classification are:
Knackwurst
Bologna
Mortadella
Berliner
Wiener or Frankfurter
Vienna Sausage
Kielbasa
Smoked Links

Fresh Smoked Sausage


Dry and Semidry Sausage
As the name implies, fresh smoked sausage has
Made from selected meats and prepared in a
been smoked, but has not been cooked. Like fresh
complicated
and carefully controlled drying pro
sausage, it should always be refrigerated and
thoroughly cooked before serving. Included in cess, the dry and semidry sausages are ready to eat.
They will keep for a long period of time if refriger
the fresh smoked sausage family are:
ated. Included are:
Country-Style Pork Sausage
Mettwurst
Summer Sausage
Chorizos
Roumanian Sausage
Cappicola
Frizzes
Cervelat
German Salami
Cooked Sausage
Italian Salami
Hungarian Salami
Cooked sausages are prepared basically from
fresh meats, although occasionally some cured Ready-to-Serve Meats
meats are used. They are thoroughly cooked and
The ready-to-serve meats, commonly called
ready to serve. Like all sausages, this group also luncheon meats, are fully cooked and most are
must be refrigerated. Examples of the cooked available in the presliced form. Examples of
sausage group are:
ready-to-serve meats are:
Liver Sausage
Blutwurst
Peppered Loaf
Olive Loaf
Beer Salami
Veal Sausage
Honey Loaf
Head Cheese
Braunschweiger
Meat Loaf
Pickle and Pimiento Loaf
Source: Facts About Sausage. (1974). National Live Stock and Meat Board, Chicago.

Sausage, Nutritive Value


TABLE 2.S.15
Nutritive value of selected sausages and ready-to-serve meats
TYPE OF SAUSAGE

Bologna
Braunschweiger
Dutch Loaf
Frankfurters
Head Cheese
Kolbassie
Liver Sausage
Pork Sausage Links
Salami
Country-Style Sausage
Summer Sausage
Thuringer

PROTEIN
(gm/lOOgm)

CALORIES
(cal/lOOgm)

(mg /lOOgm)

THIAMINE
(mg/lOOgm)

14.8
15.2
15.0
15.2
15.1
13.5
16.7
10.8
23.9
16.2
23 5
17.7

220
280
190
200
240
310
260
450
430
310
410
290

0.8
5.9
1.8
2.3
2.3
2.4
5.4
16
3.6
1.6
2.8
2.8

.31
.13
.31
.23
.08
.34
.20
.40
.25
.22
.46
.12

IRON

Source: Facts About Sausage. (1974). National Live Stock and Meat Board, Chicago.

RIBOFLAVIN
(mg /lOOgm)

NIACIN
(mg / 1 OOgm)

.30

3.1
8.1
3.2
2.7
1.1
3.1
5.7
2.3
2.9
3.1
4.1
4.2

1.40
.17
.24
.12
.19

1.30
.15
.21
.19
.36

.23

Food Composition, Properties, and General Data 1329

Sausage, Types
TABLE 2.S.16
Characteristics and storage conditions for sausages
Type
Fresh sausages

Uncooked
smoked
sausages
Cooked smoked
sausages

Dry sausages

Semidry
sausages

Cooked
specialities

Characteristics
Made of chopped, uncured
meat. Usually not
smoked. They are sold
uncooked and must be
cooked thoroughly
before eating:
Similar to fresh sausage
but contain a mild cure
and are smoked. Must
be cooked before eating.
Include a large variety of
table-ready meat
thought of broadly as
"baloney." Usually
made from smoked
meat. Completely
cooked; can be eaten
cold. Require heating
only to enhance flavor.
Processed by long contin
uous air drying. During
this time the products
undergo a bacterial
fermentation which
gives characteristic
"tanginess." Some are
smoked. They are
ready-to-serve.
Similar to dry sausages.
Usually cooked and then
dried a relatively short
time. Contain more
moisture than fully dry
sausages. They are
ready-to-eat.
Made from fresh or cured
meat; may be smoked.
Cooked or baked and
are ready-to-serve.

Storage

Examples
Fresh pork sausage
Country-style sausage
Bratwurst
Fresh thuringer
Bockwurst
Country-style sausage
Mettwurst
Italian and Polish sausage

Refrigerate and use within a


day or two for finest
flavor. Freezing is not
generally recommended
because product will lose
some of its delicate flavor.
Same as above. Use within
a week.

Frankfurters
Bologna
Cooked thuringer
Vienna sausage

Wrap well and refrigerate.


Use within a week. Freeze
only if necessary to pre
vent waste of product, and
freeze for the shortest
time possible. Freezing
adversely affects flavor
and texture.

Dry salami
Pepperoni
Farmer cervelat
Cappicola
Mortodella

Wrap loosely and refrigerate.


Will keep several weeks.
Freezing is not recom
mended.

Cooked salami
Lebanon bologna
Kosher salami
Cervelat

Same as above.

Luncheon meat
Liver loaf
Jellied corned beef
Tongue loaf
Head cheese or souse

Wrap well and refrigerate.


Use within a week. Freez
ing is not recommended
because the flavor of
salted and spiced meat is
adversely affected by
freezing.

Source: Franks, E. B. When you buy sausage. Ohio State Univ. Coop. Ext. Serv. Leaflet 45.

1330 Food Composition, Properties, and General Data

Scoop Size
TABLE 2.S.17
Measures and weights of scoop sizes

Measure

Equivalent
Weight
(Oz)

/3 cup (10 Tbsp+)


% cup (8 Tbsp)
2
/5 cup (6 Tbsp)
V3 cup (5 Tbsp +)
V4 cup (4 Tbsp)
3V5 Tbsp
22/3 Tbsp
2V5 Tbsp
1% Tbsp

6
4-5
3-4
2 l / 2 -3
2-2V4
l 3 / 4 "2
lV2-l3/4
i-iVi
V4-1

Scoop
Number
6
8
10
12
16
20
24
30
40

Source: Van Egmond, Dorothy (editor) (1974). Cost management. In School Food
Service. AVI Publishing Co., Westport, Connecticut.

TABLE 2.S.18
Seeds: chemical composition (values, except as otherwise indicated, are g or mg per 100 g seeds)
Gross Composition

2
2
o

Species

S
a.

Barley (Hordeum vulgare)


8.2
11.1
Bean, lima (Phaseolus vulgaris mac.) 12.6 20.7
Bean, mung (P. aureus)
9.8 23.3
Chick-pea (Cicer arietinum)
10.6 20.8
Corn (Zea mays)
8.8
13.0
2
Cotton (Gossypium hirsutum)
7.3 23.1
Cowpea (Vigna sinensis)
10.6 22.9
Flax (Linum usitatissimum)2
6.2 24.0
Gingko (Gingko biloba)
7.2
7.3
Hemp (Cannabis sativa)
7.0 28
Lentil (Lens culinaris)
11.2 25.0
Lotus (Nelumbium nelumbo)
9.6 16.5
Oat (Avena sativa)
9.8 12.0
Pea (Pisum sativum)
23.8
11.6
Peanut (Arachis hypogaea)2
4.0 26.2
Pigeon-pea (Cajanus cajan)
13.1 21.9
Popcorn (Zea mays praecox)
9.8 11.9
Pumpkin (Cucurbita pepo)
2.4 22.9
Rape (Brassica napus)
9.5 20.4
Rice (Oryza sativa)
12.0
7.5
Rye (Secale cereale)
11 0 12.1
Safflower (Carthamus tinctorius)
6.0 12.7
Sesame (Sesamum indicum)
5.8 19.3
Sorghum (Sorghum vulgare)
10.0 11.2
2
Soybean (Glycine soja)
7 5 34.9
Sunflower (Helianthus annuus)2
5.0 18.5
Wheat (Triticum esculentum)
12.5 12.3

'a
61.0
1.3
1.0
4.7
4.0
22.9
1.4
35.9
1.6
37
1.0
2.3
4.6
1.4
42.8
1.6
4.7
31.9
43.6
1.7
1.7
30.8
51.1
3.5
18.1
27.8
1.8

78.8
61.6
62.0
60.9
73.0
43.2
61.6
30.3
41.2

oq
3.8
39
3.0
1 ?
3 ft
3.5
3 6
1.7

59.5
63.9
69.6
60.2
24.3
59.9
72.1
13.2
22.3
77.7
73.4

3.3
3.6
40
30
?7
3.5
1.5
3.6
4.2
1.1
18
3.0
5.7
1.5
4 7
3.3
17

18.1
73.8
34.8
71.7

B
<

'S

41
C
U

J
g/lOOg

n
c
c
.2
a
V

41
B

1
3

i>
B

"c

c
a

g.
|

>i
B
O
X

0.26

0.51

0.84

0.42

0.19

0.62

0.48

0.19

0.30

0.21

0.12

3.2

0.74

0.25

1.2

0.60

0.17

0.66

0.45
3.0

0.24
1.1

0.36
1.8

1.1
2.2

0.29
1.5

0.21
0.5

0.46
2.2

0.34
1 1

0.08
0.4

0.6

3.6

0.65

1.8

2.3

1.4

0.35

2.2

13

0.63

0.23
0.4
1.3

0.80
1.2
2.6

0.87
1.9
41

0.51
1.5
1.9

0.23
01
0 6

0.72
1.4
3 1

0 54 0.20
12 0 2
16 08

0.54 0.14
0 59 0 25

0.28 0.51 0.28 0.14 0.31 0.22 0.10


0 44 0 67 0 45 0 18 0 47 0 37 0 14

4.1
5.46
0.63

2.6
2.78
0.58

13
1.43
0.31

4 3
3.71
0.91

3 1
1.45
0.35

05
1.61
0.22

3 1
2.39
0.70

5
~o
J

2
co

'B

i
0
J

1)

<a
Z

23
1.64
0.38

07
1.14
0.19

33

1.9

28

18 40

0.50
1.8

10.2 3.0 50
2 7* 19

34
54

10 1 16

46

59

31

61

21.8

32
44
18
16

15
39
61
78

0.61

B
'>

a
!

c
o

g/lOOg fat

0.61

0.99
2.6
6.9

Vitamins

Fatty Acids

Amino Acids

mg/lOOg

54
3

3.1
2.0
2.0
1.6
2.8
4.4
2.2

0.66
0.84
0.64

0.08
0.18
0.21
0.18
0.10
0.31
0.16

0.12
0.48
0.68
0.49
0.49

I
CO

0.92

2.2

0.50

0.99
1.2
2.8

10
6.3

4.9

1
0.40 13.2 1.9
0.56 2 1
< 5.8

28
2.2

8.5
2.7 < 1 5 27 52
2.70 11 .3-> 30 60
0.64 13.8 1.0 30 49

0.24

0.56

1.0
3.1
15.6
2.0
2.1
1.5

0.63
1.01
3.50

0.13
0.28
0.13
0.18
0.11
0.10

0.92
0.77
1.09
0.47
0.39
0.18

4.6
1.6

1.01
0.92

0.05
0.22

0.32
0.43

4.5
4.5
2.3

1.04
1.56

0.22
0.13
0.31

0.93

6
6

4.3

1.39

0.12

0.52

1.07

' Component fatty acids are expressed as percent by weight of the total fatty acids of the seed.
Values for amino acids are applicable to meal or flour.

Source: Spector, W. S. (editor). Handbook of Biological Data. Federation of American Societies for Experimental Biology. Bethesda, Maryland.

CO
CO

1332 Food Composition, Properties, and General Data

Seed Composition
TABLE 2.S.19
Chemical composition of seeds

Kind of Seed

Water
(%)

Ash
(%)

Crude
Protein
(%)

Crude
Fiber
(%)

N-free
Extract
(%)

Lipids
(%)

Barley
Corn, dent No. 1
Cottonseed
Flaxseed
Oats
Peanut kernels
Soybeans
Wheat

10.6
13.0
9.4
6.2
9.8
5.4
10.0
10.5

2.8
1.2
4.6
3.6
4.0
2.3
4.6
1.9

12.7
8.8
19.5
24.0
12.0
30.4
37.9
13.2

5.4
2.1
22.6
6.3
11.0
2.5
5.0
2.6

66.6
70.9
24.9
24.0
58.8
11.7
24.5
69.9

1.9
4.0
19.0
35.9
4.6
47.7
18.0
1.9

Source: Mallette, M. F., Althouse, P. M., and Clagett, C. O. Biochemistry of Plants and Animals. John
Wiley & Sons, New York.

Seed, Germination
TABLE 2.S.20
Average quality, amount needed for a test, and days for germination
Kind

Alfalfa
Bahiagrass
Barley.
Bean'.
Beet, field
Bentgrass
Bermudagrass
Bluegrass:
Kentucky
Rough
Brome:
Smooth
Broomcorn.
Buckwheat
Canarygrass, Reed
Carpetgrass
Chickpea
Clovers:
Alsike... .
Alyce
Bcrsecm
Bur (in bur)
Bur (out of bur)
Cluster
Crimson
Ladino and white . .
Persian
Red
Sour
Strawberry
Subterranean
Sweet
Corn
Cotton
Cowpea
Crotalaria: Slender leaf.
Dallisgrass

Pure seed Germination Weed seed


(percent)
(percent)
(percent)

Size
sample

Days for
germination

9^
70
oo

0. 50

9
75

. 00
. 00

97

90
85

1. 00

X cup
1 cup
1 qt.
3 cups
iX qts.
X cup
X cup

85
85

80
80

1. 00
1. 00

X cup
cup

21-28
21-28

92
98

85
85
85
80
90
90

1. 00

1 cup
3 cups
3 cups
X cup
X cup
1 qt.

14

99
72
99
99

97
95

97
96
92
99

97
90

90
90
90
90

98
95
98

85
85

98

98

95
95
98

98
97
99
95
99
99
98
99
70

QO

90

85
90
90
90
90
90
QO

85

85

80
70

5
5
5

50
1. 00

5
50
. 00
1. 00
1. 00
50
50
50
1. 00

.80
1. 00
1. 00

50
50
1. 00

1.
.
:
.

00
00
00
00

5
1. 00

x cup
X cup
X CUP
\x qts.
X cup
X cup
X cup
X cup
X cup
Hcup
X cup
X cup
1 cup
Kcup
3 cups
ix qts.
3 cups
Hcup
1 cup

21-28

7-10

'4

21-28
21

10

6
21
21

7
7
21

7
4
'4
10

7
7
7
7
4
7
'4
7
7
12

8
10

21

(Continued)

Food Composition, Properties, and General Data 1333

Seed, Germination
TABLE 2.S.20

{Continued)

(Continued)

Kind

Fescue:
Meadow
.
Red, Chewings
Tall
Flax
Johnsongrass
Kudzu
Lespedeza:
Scricea or Chinese
Common and Kobe
Korean
Lupine
Meadow foxtail
Medic, Black
Millet:
Browntop
Foxtail, German, Hungarian,
or Golden.
Japanese
Pearl
Proso
Oats
Oatgrass, Tall
Orchardgrass
Peanuts
Peas, Field
Rape, Dwarf Essex, Winter
Redtop
Rescuegrass
Rhodesgrass.
Rice
Rough pea
Rye.
Ryegrass
Sainfoin
Sesbania.
Sorghum
Soybean
Sudangrass
Sunflower (Cult)
Timothy
Trefoil, Big
Trefoil, Birdsfoot
Velvetgrass
Vetch
Wheat
Wheatgrass:
Crested
Slender
Western

Pure seed Germination


(percent)
(percent)

Weed seed
(percent)

97
97
97
97
98
99

90
80
90
85
85
7

2. OO

98
96
97
99
90
98

90
90
90
90
80
90

1.
1.
1.
.

96
98

70
90

97
98
98
98
85
85
99
99
99
92
95
60
99
98
97
98
98
99
98
98
98
99
99
98
96
95
97
99

90
85
85
90
80
85
80
90
90
90
85
60
9
90
85
90
70
90
85
85
80
90
90
80
90
85
90
90

5O

95
95
80

85
85
80

5O
2. OO

5
5
00
00
00
00

5O
50

Size
sample

Days for
germination

1 cup
H cup
1 cup
% cup
Yt cup
1 cup

14

21-28
'4
7
35
4
28

'4
3i cup
3 cups
X cup

14
10
14

7
H cup
X cup

4
IO

50
. IO

%p
1 cup
1 cup
IK qts.
1 cup
1 cup
IK qts.
3 cups
Hcup
Hcup
Jicup
Hcup
1 qt.
3 cups
3 cups
fccup
2 Cups
*A cup
%cup
3 cups
\yK cups
ijfqts.
Mcup
M cup
tf cup
>*cup
3 cups
3 cups

.50

5* cup

5O

5
5

. 10
I. OO

1.50
. OO
. 00

50
I . OO
I . OO
I . OO

50
. 00
. IO
-50
.50
25
50
. OO

50
. OO

50
I . OO
1 . OO

50
2 . OO

Source: Anonymous (19xx). Seeds. The Yearbook of Agriculture, U.S. Dep. Agric.

10

7
7
10

4
21
10

7-10
10
28

4
>4
>4
7
'4
4

7
10

8
10

7
10
10
IO

'4
10-14
7-10
4
28

1334 Food Composition, Properties, and General Data

Sheep Breeds
TABLE 2.S.21
Breeds of sheep and their characteristics
Breed
(Classified
by type of
wool produced)1
Fine-Wool
Breeds:
American
Merino

Debouillet

Delaine
Merino

Place of
origin

Head
characteristics

Spain

White. Reddishbrown spots


may occasion
ally appear on
lips, ears, and
pasterns.

Most rams have


horns, but there
are some polled
strains.

On the Amos
Dee Jones
ranches of
Roswell and
Tatum, New
Mexico. Ass'n
organized in
1954.

White

Rams may have


horns, but there
are also polled
strains; open
face.

White. Reddishbrown spots


may occasionally appear on
lips, ears, and
pasterns.
White, brownish,
or black spots
are sometimes
present, but
discriminated
against.

Most rams have


horns, but there
are some polled
strains.

Spain

Rambouillet France

MediumWool
Breeds:
Cheviot

Color;
face, ears,
and legs

Scotland; in
the Cheviot
Hills between
Scotland and
England.

White face with


a black nose.
Often black
spots are on
the ears.

Most rams have


horns, but there
are some polled
strains.
Ewes are hornless.

Both sexes are


polled.

Other
distinguishing
characteristics

Distinguished from the


Delaine Merinos by
more skin wrinkles;
the more wrinkled
American Merinos
being the "A" and
"B " types.
Strong flocking instinct.
Ewes will breed out
of season.
Comparatively smooth
body; long staple.

Comparatively smooth
bodied; of the "C "
type.
Strongflockinginstinct
Ewes will breed out
of season.
The largest fine wool
breed.
Strongflockinginstinct
Ewes will breed out
of season.

Stylish, alert, and active.


Head and legs free
from wool.

Disqualifications

Failure to pass
inspection.

Less than 2 normal


sized testicles descended in the scro
tum, short or long
jaws, rolled eyelids,
inverted teats, black
spots or black fibers
in thefleece,excess
pigmentation in the
hooves, broken-down
pasterns, any serious
bone deformity, or
any other defect
which will limit
the animal's
usefulness.

Black spots other


than ears.
Overshot or
undershot jaw.
(Continued)

Food Composition, Properties, and General Data 1335

Sheep Breeds (Continued)


TABLE 2.S.21

Breed

(Continued)
Place of
origin

Color;
face, ears,
and legs

Dorset

England; especially in
the southern
countries of
Dorset and
Sumerset.

White and practically free


from wool.

Hampshire

England; in
the southcentral country
of Hampshire.

Rich deep brown,


approaching
black.

Head
characteristics

Other
distinguishing
characteristics

There are horned


Ewes will breed out
and polled strains,
of season.
both of which are
registered by The
Continental Dorset Club. Except
for the presence
or absence of
horns, the two
strains are iden
tical.
Both sexes are
Large size; early matuhornless, alrity.
though rams
sometimes have
scurs.
Both sexes are
Face and legs free from
polled.
wool.

Disqualifications
Black spots on body,
legs, and face.

Horns; short or long


jaw; abnormal testi
cles; inverted eyelids.

Montadale
U.S.jbyE.H.
(Columbia
Mattingly.
X ChevSt. Louis,
iot)
Missouri.

White

North
Country
Cheviot

White

Nose straight to
slightly Roman.
Rams are sometimes horned.

Wool grades 50's to 56's


mature rams weigh up
to 300 pounds and mature ewes up to 200
pounds.

Variable, from
gray to brown.

Both sexes are


polled.
Topknot of wool.

Largest of the Down


breeds.

Black fiber; stub horns.

Dark face, but a


Both sexes are
gray nose is not
polled, although
objectionable.
rams frequently
have scurs.

Covering of dense wool


well over the poll.

Light or mouse
brown color
preferred.

Both sexes are


polled, although
rams sometimes
have scurs.

Superior conformation
and quality of carcass.

Such lack of type as to


render the identity of
the breed doubtful;
horns or stubs (not
scurs); overshot or
undershot jaws.
Horns; dark poll;
speckled markings
on face, ears, and
legs; one testicle
only; black or brown

Very black head,


ears, and legs.

Both sexes are


polled, although
rams frequently
have scurs.

The head and ears are


entirely free from
wool.

Oxford

Shropshire

Southdown

Suffolk

In Scotland, from
the old Long Hill
sheep, but with
infusion of Merino, Ryeland, and
Southdown blood
in formative pe
riod.
England; in
the southcentral county
of Oxford.
England; in
the central
western counties of Shropshire and Stafford.
England; in
the southeastern county
of Sussex.
England; in
the southeastern counties of Suffolk, Essex,
and Norfolk.

Horns.
Brown hair or spots
on face, ears or legs.
Black spots in the
wool.

(.Continued)

1336 Food Composition, Properties, and General Data

Sheep Breeds

(Continued)

TABLE 2.S.21 (Continued)

Breed
Tunis (or
American
Tunis)

Long-Wool
Breeds:
Cotswold

Leicester

Lincoln

Romney

Place of
origin

and

Leicester
rams,
Merino
ewes;

Head
characteristics

Asia; in Tunis.

Reddish brown to
bright tan.

England; in the
Cotswold hills
of Gloucestershire.

White, although
Both sexes are
grayish specks
polled, although
and bluish tinge
rams frequently
are common.
have scurs.

England; in
the central
county of
Leicester.
England; along the eastern coast of
England and
bordering the
North Sea,
in Lincoln
shire.
England; in
the Romney
Marsh region
of the County
of Kent.

White, but may


Both sexes are
have a bluish
polled,
tinge or black
spots.
White. Black spots Both sexes are
may be present
polled,
but are discriminated against.

Crossbred
Wool
Breeds1
Columbia
United States;
in Wyoming
(Lincoln
rams, Ram and Idaho.
bouillet
ewes)
Corriedale
(Lincoln

Color;
face, ears,
and legs

New Zealand

Both sexes are


polled; long,
drooping ears,
head free from
wool.

Other
distinguishing
characteristics
Originally, it was a fattailed sheep, which
means that the tail
was distinctly broad
and fat. However,
breeders have select
ed away from this
trait. Pendulous ears.
Will mate almost any
season of the year.

The natural wavy ringlets or curls in which


thefleecehangs all
over the body.
The tuft of wool on
the forehead.
Second only to the
Lincoln in size.

The largest of all


breeds of sheep.
Produces the heaviest
fleece of any mutton
breed.

White

Both sexes are


polled.

In comparison with
other long-wool
breeds; the Romney
is shorter legged,
more rugged, and its
fleece is shorter,
finer, and less open.

White

Both sexes are


polled.

Open-faced, with no
tendency to wool
blindness.

Both sexes are


White, although
black spots are
polled.
sometimes pres
ent.

Disqualifications
Horns; red or black
wool; one testicle;
undershot or over
shot jaw.

Horns or scurs; wool


blindness; uneven or
lightfleece;over
shot or undershot
jaw; colored wool;
excessive folds.
Black or brown spots.
Wool blindness.
Malformed mouth.
Horns.

(Continued)

Food Composition, Properties, and General Data 1337

Sheep Breeds {Continued)


TABLE 2.S.21 (Continued)

Breed

Place of
origin

Color;
face, ears,
and legs

Head
characteristics

Other
distinguishing
characteristics

Horns, scurs, or knobs;


overshot or undershot
mouth; excessive
folds or wrinkles;
colored wool; colored
spots larger than 3/4
in. in diameter on
clear areas; any un
sound hereditary fac
tor.

Panama
United States;
(Rambouil by Laidlaw
let rams,
and Brockie
Lincoln
of Muldoon,
ewes)
Idaho.

White

Both sexes are


polled.

Tailless (or
No Tail)

White

Both sexes are


polled.

Usually produce tailless offspring.

White

Both sexes are


polled.

Open-faced.

Black or mottled.

Both sexes have


horns.

Striking stylish appear


ance.
Fleece consists of long
coarse outer-coat and
a finer inner-coat.

Black or brown.

Rams have horns,


but ewes are
hornless.

Drooping ears.
A fat-tailed sheep.
Lamb pelts suitable for
fur production.

South Dak.
Agric. Expt.
Sta.
Targhee
United States;
(Rambou
by the USDA
illet rams,
at Dubois,
LincolnIdaho.
Rambouillet-Corriedale ewes)
Carpet-Wool
Breed:
Black-faced Scotland; in
Highland
the highland
(or Scott
country.
ish Black
face)
Fur-Sheep
Breed:
Karakul

Asia; in the
county of
Bokhara
USSR).

Disqualifications

Marked scurs or horns.


Noticeable coarseness
of wool on the britch
or tail.
Noticeable defects.

The listing of the crosses which produced each of the "crossbred-wool breeds" is given for breed history purposes only, and does not
imply any lack of purity of the respective breeds. Nor does it indicate that all of them are new breeds: for example, the Corriedale,
which is an old breed, was originated in New Zealand about 1880.
Source: Ensminger, M. E. (1969). Animal Science. Interstate Printers and Publishers, Danville, Illinois.

00
CO
QC

TABLE 2.S.22
Market classes and grades of sheep
Use Selection

Sex Classes

Age
f Yearling

}^Mature (2-year-old or older)


f Yearling
Slaughter sheep

Wethers

f Yearling
Rams

Breeding sheep

Slaughter lambs

Lambs
Feeder lambs
Shearer lambs

(Kilograms)

[Light
i Medium
[ Heavy

90 down
90 to 100
100 up

40.9 down
40.9-45.4
45.4-up

f Light
< Medium
[Heavy
f Light
< Medium
[Heavy

120 down
120-140
140 up
100 down
100-110
110 up

54.5 down
54.5-63.6
63.6 up
45.5 down
45.4-49.9
49.9 up

f Light
< Medium
[Heavy
All weights

115 down
115-130
130 up

52.2 down
52.2-59.0
59.0 up

Commonly
Used Grades

Prime, Choice, Good, Utility, Cull

Choice, Good, Utility, Cull

*
*

Prime, Choice, Good, Utility, Cull1

GO
CO

Choice, Good, Utility, Cull1


Prime, Choice, Good, Utility, Cull1

All weights

Choice, Good, Utility, Cull1

All weights

Fancy, Choice, Good, Medium, Cull

Mature (2-year-old or older)

All weights

Ewes (rams occasionally


purchased as breeders,
but not listed in market reports)

Choice, Good, Medium, Cull

Yearlings, 2-, 3-, or 4-yr.olds and older

All weights

Ewes, wethers, and rams

Hothouse lambs

60 down

Ewes, wethers, and rams

Spring lambs

[ Light
< Medium
[Heavy

Ewes, wethers, and rams

Lambs

f Light
j Medium
[Heavy

Ewes and wethers


Ewes and wethers

All ages
All ages

[Ewes

[ Mature (2-year-old or older)


Yearlings

f Ewes and wethers


Feeder sheep

(Pounds)

<

](^Mature (2-year-old or older)


Sheep

Wt
Division

Fancy, Choice, Good, Medium, Cull


Prime, Choice, Good, Utility, Cull1
70 down
70-90
90 up
75 down
75-95
95 up

All weights
All weights

31.8 down
31.8-40.9
40.9 up
34.0 down
34.0-43.1
43.1 up

Prime, Choice, Good, Utility, Cull1


Prime, Choice, Good, Utility, Cull1
Fancy, Choice, Good, Medium, Cull
Choice, Good, Medium

1
In addition to the above quality gradei the following yield grades became effective March 1, 1969: Yield Grade 1, Yield Grade 2, Yield Grade 3, Yield Grade 4, and Yield Grade 5. Thus, slaughter
sheep and Iambi may be graded for (1) quality alone, (2) yield grade alone, or (3) both quality and yield grades.

Source: Ensminger, M. E. (1969). Animal Science. Interstate Printers & Publishers, Danville, Illinois.

8
O

Food Composition, Properties, and General Data 1339

Shrimp
SHRIMP

Headless

Cleaned

FIGURE 2.S.3
Forms in which shrimp are marketed
Source: USDA (1969). Food for us all. Yearbook of Agriculture.

Simmering Meat
TABLE 2.S.23
Simmering times (cooking in water) for large cuts and stews
Cut

Average Size or
Average Weight

Approximate Cooking Time


minutes per pound

total hours

Fresh beef

4 to 8 pounds

40 to 50

3 to 4

Corned beef

6 to 8 pounds

40 to 50

4 to 6

Fresh pork

Weight desired

30

Smoked whole ham

12 to 16 pounds

18 to 20

4 to 5

Smoked half ham

6 to 8 pounds

25

2i/ 2 to 31/2

Smoked picnic

4 to 8 pounds

35 to 45

3 to 41/2

Stew, lamb or veal

1 to 2 inch cubes

iy 2 to 2*

Stew, beef

1 to 2 inch cubes

2 to 3 *

* If cooking in pressure pans, follow time-table of manufacturer.

Source: Cooking Meat in Quantity. National Live Stock and Meat Board, Chicago.

1340 Food Composition, Properties, and General Data

Sodium Hydroxide Solution


TABLE 2.S.24
Amount of sodium hydroxide needed for strength desired (sodium
hydroxide solutions: specification requires 95% NaOH in sticks or
pellets of caustic soda. Dissolve and dilute to 1 1)
NaOH Strength Desired
Grams per Liter

Sodium Hydroxide Required


Grams

12.5
30
40
50
75
100
150
200
250
300

13.16
31.58
42.11
52.63
78.95
105.26
157.89
210.53
263.16
315.79

For crude fiber


IN soln

Source: Editorial Board, AOAC (1975). Official Methods of Analysis of the


Association of Official Analytical Chemists, 12th Edition. Association of Official
Analytical Chemists.

Sodium-Restricted

Diet

TABLE 2.S.25
Food lists for sodium-restricted diets
List 1Milk Products

For Mild Na
Restriction

List 1
1,800 or Unrestricted Calorie Diet
Each unit contains approx: carbohydrate 12,
protein 8, fat 10 g;cal 170; Na 120 mg
1
1
1
1

unit =
cup Whole milk
cup Whole milk buttermilk
cup Evaporated whole milk (reconstituted)

2
1
2
3

Fat units plus


cup Nonfat buttermilk
Fat units plus
tbsp Nonfat dry milk (powder) (or amt
specified on package for making 1 cup)

2 Fat units plus


1 cup Nonfat dry milk (reconstituted)
2 Fat units plus
1 cup Skim milk
N.B.: 2 units from the meat list may be
substituted for not > 1 milk unit/day.
AVOID: Any commercial foods made of
milkice cream, sherbet, milk shakes,
chocolate milk, malted milk, milk mixes,
condensed milk, etc.

List 1A
1,200-Calorie Diet
Each unit contains approx:
carbohydrate 12, protein 8 g, fat
negligible; cal 85; Na 120 mg
1 unit =
1 cup Skim milk
1 cup Evaporated skin milk (re
constituted)
1 cup Nonfat buttermilk
3 tbsp Nonfat dry milk (powder)
(or amt specified on package
for making 1 cup)
1 cup Nonfat dry milk (reconsti
tuted)

N.B.: 1 unit from the meat list


may be substituted for not
> 1 milk unit/day.
AVOID: Whole milk or any commercial foods made of milkice
cream, sherbet, milk shakes,
chocolate milk, malted milk,
milk mixes, condensed milk, etc.
(Continued)

Food Composition, Properties, and General Data 1341

Sodium-Restricted Diet
TABLE 2.S.25

(Continued)

(Continued)

For Moderate & Strict Na


Restriction

As above except that buttermilk must


be unsalted.
Where < 5 0 0 mg of Na is necessary,
use special low-Na milk products.

As above except that buttermilk


must be unsalted.
Where < 5 0 0 mg of Na is necessary,
use special low-Na dry milk
products; avoid buttermilk
products.

List 2Vegetables
For Mild Na
Restriction

For Moderate &


Strict Na
Restriction

Group A
Each unit contains:
carbohydrate, protein,
fat, and cal negligible;
Na varies

Group B
Each unit contains approx:
carbohydrate 7, protein 2,
fat 0 g; cal 35, Na 9 mg

Group C
Each unit contains approx:
carbohydrate 15, protein 2, fat Og; cal 70;
Na 5 mg

1 unit = % cup
Artichoke
Asparagus
Beet greens
Broccoli
Brussels sprouts
Cabbage
Cauliflower
Celery
Chard, Swiss
Chicory
Cucumber
Dandelion greens
Eggplant
Endive
Escarole
Green beans
Kale
Lettuce
Mushrooms
Mustard greens
Okra
Peppers, green or red
Radishes
Spinach
Squash, summer (yellow,
zucchini, etc.)
Tomato juice
Tomatoes
Turnip greens
Wax beans

1 unit = xli cup


Beets
Carrots
Onions
Peas
Pumpkin
Rutabaga (yellow turnip)
Squash, winter (acorn,
Hubbard, etc.)
Turnip, white

1 unit =
% cup Beans, baked (no
pork)
x
li cup cooked Beans,
Lima or navy (fresh
or dried)
l
h cup or
% small ear Corn
V2 cup Hominy
% cup cooked Lentils
(dried)
% cup Parsnips
V2 cup cooked Peas, split
green or yellow, cowpeas, etc. (dried)
1 small Potato, white
x
h. cup Potatoes, mashed
% cup or
V2 small Sweet potato

N.B.: 2 units from Group A


may be substituted for 1
unit from Group B.

N.B.: 1 unit from the


bread list may be sub
stituted for 1 unit from
Group C.

All of the above, except


beets, carrots, turnips.

All of the above, except


hominy.

All of the above, except


artichokes, beet greens,
celery, chard, dandelion greens, kale, mus
tard greens, spinach.

Canned vegetables and tomato juice should be of low-Na dietetic type. Frozen vege
tables must be processed without salt. (Check labels.)
(Continued)

1342 Food Composition, Properties, and General Data

Sodium-Restricted Diet (Continued)


TABLE 2.S.25

(Continued)
List 3Fruit Products

For all Na-Restricted Diets

Includes fresh, frozen, canned, or dried fruit


Each unit contains approx:
carbohydrate 10 g; protein and fat negligible; cal 40; Na 2 mg
1 unit =
1 cup Blackberries, raspberries, strawberries, watermelon
% cup Blueberries
% cup Apple juice or cider, cranberry juice (sweetened),
pineapple juice
V2 cup Applesauce, fruit cup or mixedfiruits,diced pineapple;
orange, tangerine, or grapefruit juice
% cup Apricot nectar, grape juice, prune juice
1
Apple, fig, pear, tangerine, orange, peach
2
Apricots (fresh or dried X dates, plums, prunes
%
Banana, grapefruit, mango
10
Cherries
12
Grapes
%
Papaya
%
Cantaloupe
%
Honeydew melon
1 tbsp Cranberries (sweetened)
2 tbsp Raisins, rhubarb (sweetened)
Fresh lemons and limes, unsweetened cranberries, cranberry juice,
and rhubarb: Use as desired; do not count as a unit.
On 1,200- and 1,800-cal diets, do not use glazed or sweetened fruits
or those packed in sugar syrup.
List 4Bread and Cereal Products

For Mild Na
Restriction

Each unit contains approx:


carbohydrate 15, protein 2 g; fat negligible; cal 70;
Na 5 mg
N.B.: 1 unit from the vege
1 unit
table list, group C, may be
substituted for 1 bread unit.
1 slice
Bread
4 pieces (3% X 1% X
Melba toast
%in.)
Roll, biscuit, or muffin
1 medium
1 cube (1% in.)
Cornbread
2 (3 in.)
Griddle cakes
Farina, grits, oatmeal, rolled
% cup cooked
wheat, wheat meal (lightly
salted)
Shredded wheat
% biscuit
Other dry cereal
% cup
1% tbsp
Uncooked barley
Cornmeal
2 tbsp
5 (2 in.sq)
Crackers (low-Na dietetic)
Flour or cornstarch
2% tbsp
Graham crackers
2
Macaroni, rice (brown or white),
Yi cup cooked
noodles, or spaghetti
Matzo (plain, unsalted)
l(5in.sq)
Popcorn
lftcup
2 tbsp uncooked
Tapioca
1 (3 in. sq section)
Waffle, yeast
(Continued)

Food Composition, Properties, and General Data 1343

Sodium-Restricted Diet
TABLE. 2.S.25

{Continued)

(Continued)

For Moderate & Strict Na


Restriction

As above except that yeast bread and rolls, quick breads,


and cooked cereals must be made without salt or
monosodium glutamate; all breads must be made with
Na-free baking powder or low-Na dietetic mix, and the
dry cereal used must have not > 6 mg of Na/100 g of
cereal (check the label). Avoid self-rising cornmeal;
graham crackers; salted popcorn, potato chips, pretzels,
and crackers.
List 5Meat or Meat Substitutes

For Mild Na Restriction

Each unit contains approx:


carbohydrate negligible; protein 7, fat 5 g; cal 75; Na 25 mg
1 unit =
1 oz, cooked
Beef
Brain
Chicken
Duck
Kidney
Bass
Bluefish
Catfish
Clams
Cod
Crab
1 oz
% cup
1
2 tbsp

Lamb
Liver (beef, calf,
chicken, pork)
Pork
Quail

Rabbit
Tongue
Turkey
Veal

Salmon
Eels
Flounder
Scallops
Halibut
Shrimp
Lobster
Sole
Oyster
Trout
Rockfish
Tuna
American cheddar or Swiss cheese
Cottage cheese (lightly salted)
Egg
Low-Na dietetic peanut butter

AVOID: Salty or smoked meats or fish (e.g., bacon, luncheon meats,


chipped or corned beef, ham, frankfurters, salt pork, smoked
tongue, sausage; anchovies, caviar, salted and dried cod, herring,
sardines, etc.), processed cheese, cheese spreads, Roquefort, Camem
bert, Gorgonzola.
For Moderate & Strict Na
Restriction

As above except that (1) brain, kidney, and shellfish are to be avoided.
(2) Canned meat, poultry, and fish are to be of low-Na dietetic type.
(3) Cottage cheese should be unsalted; other cheeses are to be of
low-Na dietetic type. (4) Fish, except as noted under (2), to be
fresh only. (5) Eggs are limited to I/day.
List 6Fats

For Mild Na Restriction

Each unit contains approx:


fat 5 g; cal 45; Na negligible
1 unit =
VB (4 in. diam)
1 tsp (1 pat)
1 tbsp
2 tbsp
1 tsp
1 tbsp
1 tsp
6 small

Avocado
Butter or margarine
Cream, heavy (sweet or sour)
Cream, light (sweet or sour)
Fat or oil, cooking
French dressing
Mayonnaise
Nuts, unsalted

AVOID: Salted nuts, bacon and bacon fat, olives, salt pork.
(Continued)

1344 Food Composition, Properties, and General Data

Sodium-Restricted Diet

(Continued)

TABLE 2.S.25 (Continued)


For Moderate & Strict Na
Restriction

As above except that salted butter and margarine are to be avoided;


commercial salads and dressings are to be of low-Na dietetic type.
List 7Free Choice

For Mild Na Restriction

1 unit from
75 cal
2 units from
2 units from
4 tsp
4 tsp
1 unit from

List 4Breads
Candy (made without salted nuts)
List 6Fats
List 3Fruits
Sugar (white or brown)
Syrup, honey, jelly, jam, or marmalade
List 2Vegetables, group C

Flavorings and seasonings may be used as desired except that barbecue


sauce, bouillon, catsup, celery salt, chili sauce, garlic salt, prepared
horseradish, meat extracts or tenderizers, monosodium glutamate,
prepared mustard, olives, onion salt, pickles, relishes, soy sauce,
Worcestershire sauce, and cooking wines are to be avoided.
For Moderate & Strict Na
Restriction

As above except that candy is to be home-made, salt-free, or low-Na


dietetic.

Source: Holvey, D. N. (1972). The Merck Manual, 12th Edition. Merck & Co., Rahway, New Jersey.

Soil Classes

FIGURE 2.S.4
The texture triangle shows the percentage of sand, silt, and clay in each of the textural classes
Source: USDA (1957). Soil. Yearbook of Agriculture.

Food Composition, Properties, and General Data

Sorghum Diseases

TABLE 2.S.26
Common name
Anthracnose

Causal organism
Colletotrichum
graminicola (Ces).
G. W. Wils.
Bacterial spot
Pseudomonas syringae
v. Hall
Xanthomonas holdBacterial streak cola (Elliott) Starr
& Burkh.
Pseudomonas andro
Bacterial stripe pogoni (E. F. Sm.)
Stapp
Macrophomina
Charcoal rot
phaseoli (Maubl.)
Ashby
Covered kernel
Sphacelotheca sorghi
smut
(Lk.) Clint.
Sclerophthora macro
Crazy top
spora (Sacc.) Thrim.,
Shaw, & Naras
Downy mildew Sclerospora sorghi
Weston & Uppal
Fusarium
Fusarium monili
stalk rot
forme Sheldon
Gray leaf spot . Cercospora sorghi
Ell. & Ev.

Head smut
Leaf blight
Loose kernel
smut
Maize dwarf
mosaic
Milo disease
Rhizoctonia
stalk rot

Sphacelotheca reili
ana (Kuehn) Clint.
Helminthosporium
turcicum Pass.
Sphacelotheca cruenta
(Kuehn) Potter
aphid-transmitted
virus
...Periconia circinata
(Mangin) Sacc.

Rhizoctonia solani
Kuehn
Rough spot
Ascochyta sorghina
Sacc.
Rust
Puccinia purpurea
Cke.
Sooty stripe
Ramulispora sorghi
(Ell. & Ev.) L. S.
Olive & Lefebvre
Target spot .
Helminthosporium
sorghicola Lefebvre
& Sherwin
Zonate leaf spot Gloeocercospora
sorghi D. Bain & Edg.
Source: USDA (1979). Culture and use of grainsorghum. USDA Agriculture Handbook 385.

1345

co
GO

I I

TABLE 2.S.27
(Daihn (-) dtnott lack of nliiblt dlM for conitltiunt b.liitd to bt pnwnt In minunblt amount)
NUTRIENTS IN INDICATED QUANTITY

\ uoiK dpi
(edible pji unless footnotes indie

alu
ited

Food
energy

Ununiriwd
Oleic
Lino

Carbo
hydrate

Soups:
Canned, condensed:
Prepared with equal volume
of milk:
Cream of chicken
Cream of mushroom

Tomato
Prepared with equal volume
of water:

Bean with pork


Beef broth, bouillon,
consomme.
Beef noodle
Clam chowder, Manhattan type
(with tomatoes, without
milk).
Cream of chicken
Cream of mushroom
Minestrone
Split pea
Tomato
Vegetable beef
Vegetarian

Dehydrated:
Bouillon cube, 1/2 in

Calci

frami

MISCELLANEOUS ITEMS-Con.

Mill,
grams

Milligrams

Mtth
grams

ntetitional

grams

grams

gram

1 cup
1 cup
1 cup

245
245
250

85
83
84

180
215
175

7
7
7

10
14
7

4.2
5.4
3.4

3.6
2.9
1.7

1.3
4.6
1.0

15
16
23

172
191
168

152
169
155

0.5
.5
.8

260
279
418

610
250
1,200

0.05
.05
.10

0.27
.34
.25

0.7
.7
1.3

2
1
15

1 cup
1 cup-

250
240

84
96

170
30

8
5

6
0

1.2
0

1.8
0

2.4
0

63
22
3 Trace

128
31

2.3
.6

395
130

650
Trace

.13
Trace

.08
.02

1.0
1.2

1 cup
1 cup

240
245

93
92

65
80

4
2

3
3

.6
.5

.7
.4

.8
1.3

7
12

7
34

48
47

1.0
1.0

77
184

50
880

.05
.02

.07
.02

1.0
1.0

Trace

1 cup
1 cup
1 cup
1 cup
1 cup
1 cup

240
240
245
245
245
245

3
2
5
9
2
5
2

6
10
3
3
3
2
2

2.3
1.7
.9
1.2
.5

1.1
4.5
1.3
.4
1.0

8
10
14
21
16
10
13

24
41
37
29
15
12
20

34
50
59
149
34
49
39

.5
.5
1.0
1.5
.7
.7
1.0

79
98
314
270
230
162
172

410
70
2,350
440
1,000
2.700
2.940

.02
.02
.07
.25
.05
.05
.05

.05
.12
.05
.15
.05
.05
.05

.5
.7
1.0
1.5
1.2
1.0
1.0

Trace
Trace

245

95
135
105
145
90
80
80

1.6
2.6
.7
1.1
.5

1 cup

92
90
90
85
91
92
92

95
96
93

55
35
65

1 cube

1 Trace

Trace

1
12

1 1/2-oz pkg
1 cup
1 cup
1 cup

43

240
240
240

2
1
1

1
1
1

8
6
12

7
10
7

19
12
19

.2
.2
.2

19
58
29

Source: Consumer and Food Economics Institute (1977). Nutritive value of foods. USDA Home and Garden Bull. 72.

I
d
89

Mixes:
Unprepared:

Onion
Prepared with water:
Chicken noodle
Onion
Tomato vegetable with
noodles.

50
.07
Trace Trace
480
.05

.05
Trace
.02

.5
Trace
.5

Trace
2
5

Food Composition, Properties, and General Data 1347

Sour-Cream Dressing
TABLE 2.S.28
Ingredients
1 cup cream
2 tbsp vinegar & 1 tbsp lemon juice or
3 tbsp vinegar

1 tbsp sugar
1 tsp salt

Procedure
Mix the dry ingredients and add the acid. Add the cream. Stir thoroughly.
Store in the refrigerator.
Source: Kintner, T. C, and Mangel, M. Vinegars and salad dressings. Univ.
Missouri Agric. Exp. Sta. Univ. Bull. 631.

Soybean Composition
TABLE 2.S.29
Proximate analyses of commercial soybean flours and grits8

Product
Full-fat flour
Low-fat flour
Defatted flour"
Lecithinated flour

Moisture
%
5.0
5.5
5.0
5.5

Protein
(NX 6.25)
%
41.5
46.0
53.0
45.2

Fat
%
21.0
6.5
0.9
16.4

Crude
fiber
%
2.1

3.0
2.9
2.4

Ash
%
5.2
5.5
60
5.3

'These analyses are not product standards, but are values typical for product.
""Available in a variety of moist-heat treatments.
'Available with lower lecithin contents.
Source: Meyer, E. W. (1971). Soybean flours and grits. Proc. 3rd Intern. Congr. Food Science
Technol.

1348 Food Composition, Properties, and General Data

Specific Gravities, Fats and Oils


TABLE 2.S.30
Specific gravities of some fats and oils
Fat or Oil

99/15C

Babassu
Castor
Coconut
Corn
Cottonseed
Kapok
Linseed
Olive
Palm
Palm kernel
Peanut
Safflower
Sesame
Soybean
Sunflower
Lard
Tallow (beef)
Tallow (mutton)
Neatsfoot
Horse

Specific Gravity
15/15C

25/25C
0.916-0.918

0.958-0.968
0.869-0.874
0.922-0.926
0.921-0.924
0.920-0.923
0.931-0.938
0.914-0.919
0.921-0.925

0.849-0.856
0.863-0.872

0.915-0.920
0.916-0.918
0.924-0.931
0.909-0.915
0.914-0.918

0.917-0.921
0.925-0.928
0.920-0.926
0.924-0.928
0.922-0.926
0.934-0.938
0.943-0.952
0.937-0.952

0.858-0.864
0.860-0.870
0.857-0.860
0.860-0.865

0.910-0.915

0.908-0.913
0.903-0.907

0.916-0.921

Source: Mahlenbacher, C. V. The Analysis of Fats and Oils. Garrard Press, Champaign,
Illinois.

Specific Heat, Meat


TABLE 2.S.31
Average specific heat of meats and poultry

Beef (lean)
Beef (fat)
Pork (ave)
Mutton (ave)
Poultry (ave)

Fresh

Frozen

0.77
0.60
0.55
0.65
0.80

0.40
0.35
0.32
0.36
0.48

Source: Geary, D., and Gerrard, F. (1968). Meat and refriger


ation. Meat Trades J., London, England.

Food Composition, Properties, and General Data 1349

Spices, Microbial Content


TABLE 2.S.32
Microbial content of untreated spices

Kind of Spice or Herb


Whole allspice
Ground allspice
Sweet basil
Whole cloves
Whole Zanzibar cloves
Ground China cinnamon
Crushed cinnamon
Ground ginger
Bay leaves
Ground Bandamace
Ground mustard
Ground East Indian nutmeg
Ground paprika
Ground red pepper
Ground white pepper
Decorticated pepper
Ground black pepper
Savory
Ground sage
Whole thyme
Ground thyme
M iscellaneous:
Celery seed
Onion powder
Garlic cloves
Onion juice
Ground garlic powder
Liquid garlic
Emulsified spice oil

Untreated Spice
Suspensions Incubated at:
37 C (98.6 F)
Room Temp
Total Micro-organis.ms per Gram
Bacteria
Molds
1,000,000
70,000
64,000
50,000
50
525,000
100
4,400
190

36,000
8,000
60,000
15,000
2,800
1,800
1,200
680,000
2,190,000
42,000
1,780,000
10,400,000
4,000
270,000
2,700,000
35,000

60,000

1,150,000
6,000
200

30,000,000
90,000
10,000

10

600

2,000

350
400
0
700

5,000
1,220,000
9,000
70,000
1,300,000
450

20,000
12,000
30,000
10,000
0

20,000

100
200

10,000

10

Source: Weiser, H. H., Mountney, G. J., and Gould, W. A. (editors) (1971). Microbiology
of spices. In Practical Food Microbiology and Technology. AVI Publishing Co.,
Westport, Connecticut.

1350 Food Composition, Properties, and General Data

Spoilage, Carbohydrate Foods


TABLE 2.S.33
Types of food spoilage associated with the fermentation and metabolism of carbohydrates in
foods
Type of Food
Fruit juices
Fruit juice
concentrates
Canned fruit
Bottled fruit
Chocolate creams
Wines

Spoilage

Organism

Souring, CO2
Acetifi cation
Slime formation, ropy and viscous
Souring, CO2

Lactobacillus spp.
Acetobacter spp.
Leuconostoc spp.
Lactobacillus spp.
Osmophilic yeasts,
Clostridia spp.
Osmophilic yeasts,
Escherichia coli
Acetobacter spp.,
Acetomonas spp.
Leuconostoc spp.,
Lactobacillus spp.
Saccharomyces spp.
S. lactis
S. fragilis
Streptococcus faecalis,
Byssochlamys fulva,
Penicillium italicum,
P. citrinum,
P. digitatum
Bacillus poly my xa
Erwinia carotovora
Sclerotinia sclerotiorum
Lactobacillus spp.
Streptococcus spp.
Bacillus mesentericus
Rhizopus oryzae
R. nigricans
Penicillium glacum,
Serratia marcescens
Acetobacter
Monilia acetobutans
Lactobacillus plantarum

Alcohol, butyric acid


Alcoholic, CO2
Acetifi cation

Beers

Slimes and off-flavors


Off-flavors
Gassing and slimes

Fruits

Souring, soft rots, and bitter


flavors

Cucumber

Souring
Soft rots
Off-flavors
Souring
Acidity and gassing
Sour flavor
Ropy
Discoloration
Moldy flavor

Carrots and vegetables


Milk
Bread
Cereals
Vinegar
Sauerkraut

Loss of acidity
Slimes
Slimes

Source: Eskin, N. A. M., Henderson, H. M., and Townsend, R. J. (1971). Biochemistry of Foods. Academic
Press, New York.

Food Composition, Properties, and General Data 1351

Spoilage, Fat in Food


TABLE 2.S.34
Types of food spoilage associated with the microbial degradation of fats in
foods
Type of food
Milk
Cream
Butter
Margarine
Lard
Palm oil
Coconut oil
Groundnut oil
Cottonseed oil
Corn oil
Rapeseed oil
Olive oil
Oats
Wheat
Barley
Biscuits

Spoilage
Souring
Rancidity, free fatty acid
Free fatty acid
Rancidity, methyl ketones
Free fatty acid
Rancidity
Methyl ketones
Rancidity
Free fatty acid
Lipoxidation
Rancidity
Bitterness
Soapiness

Spoilage organism
Streptococcus lactis
S. cremoris, Oidium lactis
Cladosporium suaveolens
C. butyri, Candida lipolytica
Paecilomyces aureocinnamoneum
Margarinomyces bubaki
Staphylococcus aureus
Lactosaprophiticus
Aspergillus tamarii
A. niger
A. repens
A. restrictus
Paecilomyces variotii
Monilia acremonium
Serratia marcescens, Pseudomonas hydrophila

Source: Eskin, N. A. M., Henderson, H. M., and Townsend, R. J. (1971). Biochemistry of


Foods. Academic Press, New York.

1352 Food Composition, Properties, and General Data

Spoilage, Protein Foods


TABLE 2.S.35
Types of food spoilage associated with t h e microbial degradation of protein s
in foods
Type of food
Milk

Meats and meat products

Fish, fish sausage, and


fish cakes

Hams
Bacon
Chicken and turkey

Eggs

Cheese

Spoilage

Spoilage organism

Bacillus subtilis,
B. cereus
Pseudomonas putrefaciens,
P. ichthyosmia
Proteus vulgaris.
Streptococcus liquefaciens,
S. lactis
Clostridium perfringens,
Surface slimes,
Cl. welchii,
liquefaction, collagen
Cl. histolyticum,
degradation, elastin
Cl. sporogenes,
degradation, keratin
Flavobacterium elastolyticum,
degradation, putrefaction,
Aeromonas spp.,
cadaverine, putrescine,
Achromobacter spp.,
indole, amines, NHj,
Proteus spp.,
H 2 S, and bone taint
Pseudomonas spp.
Fishy odors, trimethylamine, Achromobacter spp.,
Pseudomonas spp.,
dimethylamine, indole,
Flavobacterium spp.,
cadaverine, putrescine,
Micrococcus spp.,
H 2 S, surface slimes
Sarcina spp.,
Proteus spp.,
Bacillus spp.
Lactobacillus viridescens
Greening
Clostridium sporogenes
Putrefaction
Cl. aerofoetidum
Liquefaction, bone taint,
Cl. bifermentans
rancidity
Cl. histolyticum
Cl. putrefaciens
Cl. perfringens
Pseudomonas fluorescens
Vibrio costicolus
Micrococcus candidus
M. luteus
Clostridium sporogenes
White rot, black rot,
Cl. putrificum
mixed rot, and fungal
Cladosporium herbarum
infections
Penicillium glaucum
P. glaucum
Moldy
P. expansum
Monilia sitophila

Coagulation of caseins,
off-flavors, rancidity,
putrefaction, cadaverine

Source: Eskin, N. A. M., Henderson, H. M., and Townsend, R. J. (1971). Biochemistry in


Foods. Academic Press, New York.

Food Composition, Properties, and General Data 1353

Stabilizers, Thickeners
TABLE 2.S.36
Functions and uses of stabilizers and thickeners
Additive

Function

Agar agar

Thickener

Sodium alginate
(algins)

Water retainers

Carrageenan

Stabilizer

Sodium carboxymethyl
cellulose

Stabilizer,
bodying agent

Dextrin

Stabilizer

Gelatin

Thickener

Cellulose gums

Thickener,
suspender,
bodying agent
Thickener,
stabilizer

Gum acacia
(gum arabic)
Locust bean gum
Guar gum

Gum tragacanth

Thickener,
stabilizer
Thickener,
stabilizer,
binder
Thickener

Type of Food
Frozen candied sweet
potatoes, ice cream,
frozen custard, sher
bet
Condiments, salad dress
ing, cake icing, choco
late milk, dessert
toppings
Chocolate milk, syrups
for frozen products,
evaporated milk, pressure-dispersed whipped
cream, cottage cheese
Ice cream, icing for baked
goods, cheese spreads,
dietetic canned fruit
products, fruited ham
glaze
Beer, baked goods,
gelatin desserts
Fruit gelatins and pud
dings, cream cheese,
cheese spreads, cheese
foods
Dessert mixes, cake mixes,
salad dressing
Beer, soft drinks, ice
cream, imitation fruit
juice drinks
Cream cheese, fruit sher
bert, salad dressing
Cheese spreads, baked
goods, meat products
Pickle relish, icings, fruit
juices, salad dressings

Source: Berarde, M. A. (1971). The Chemicals We Eat. McGraw-Hill Book


Company, New York.

1354 Food Composition, Properties, and General Data

Stainless Steel
TABLE 2.S.37
Composition and properties of some types of stainless steel 1
Part IComposition of Some Stainless Steels
Composition
Carbon
Manganese
Phosphorus
Sulfur
Silicon
Nickel
Chromium
Molybdenum

Type 302

Type 304

0.08-0.20
0.08
2 00
2 .00
.04
0.04
0
0.03
0 .03
1.00
1 .00
8.00-10.00 8 00-10.00
17.00-19.00 18. 00-20.00
0.00
0.00

Type 316

Type 430

Type 440C

Type 502

0.10
2.00
0.04
0.03
1.00
10.00-14.00
16.00-18.00
2.00-3.00

0.12
1.00
0.04
0.03
1.00
0.00
14.00-18. 00
0.00

0.95
1.00
0.04
0.03
1.00
0.00
16.00-18.00
0.75

0.10
1.00
0.04
0.03
1.00
0.00
4.00 (.00
0.00

Part IIProperties of Some Types of Stainless Steel


Types
302 and 304
Mechanical
Properties

Anne:ded

Cold
Drawn

Tensile strength 75,000 100,000


Yield strength 35,000 60,000
Brinnel
hardness
150
212
Rockwell
hardness
C-33
Scaling temp.,
oF
1,650 1,650
Annealing
1,900-2,000
temp., F
and quench
1,650 1,650
Hardenable
No
No
Magnetic
1

Type 430
Type:i5lO
An-

nealed

Cold
Drawn

Annealed

Type 440C

Ann. Lnd
Cold
AnDrawn
nealed

Ann. tnd
Cold
Drawn

Type 502
Annealed
Bars

80,000 90,000 75,000 85,000 110,000 125,000


30,000 60,000 45,000 70,000 65,000 100,000

65,000
25,000

149

190

155

185

78
1,650
1,650
1,900-2,050
and quench
1,650
1,650

1,550

230

260

150

B.97

C.24

B.75

1,550

Air cool from


1,500-1,400F

Cool slowly

1.150
Furnace ('ool

1,550-1,650
Yes
Yes
Yes
Y'es

lt600-l.52.r>
Yes
Yes

Percent iron not shown.

Source: Hall, C. W., Farrall, A. W., and Rippen, A. L. (editors) (1971). Stainless steel. In Encyclopedia
of Food Engineering. AVI Publishing Co., Westport, Connecticut.

Food Composition, Properties, and General Data 1355

Standards, Processed Fruit and Vegetable Products


TABLE 2.S.38
Relative importance of factors involved in USDA standards for processed
fruit and vegetable products

Product

Apples
Apple Butter
Apple Juice
Apple Sauce
Apricots
Asparagus
Green & Wax Beans
Dried Beans
Lima Beans
Beets
Berries
Blueberries
Carrots
Cherries, Sweet
Cherries, Sour
Corn, Cream
Corn, Whole
Cranberry Sauce
Figs, Kadota
Frozen Apples
Fruit Cocktail
Fruit Jelly
Fruit Preserv. (Jam)
Fruit Salad
Grapefruit
Grapefruit Juice
Grape Juice
Lemon Juice
Mushroom
Olives, Green
Olives, Ripe
Orange Juice
Orange Juice con.
Orange Marm.
Okra
Peaches
Peanut Butter
Pears
Peas
Peas, Field
Cucumber Pick.
Pimientos
Pineapples
Pineapple Juice
Plums
Potatoes, peeled
Prunes, dr.
Pumpkins & Squash
Raspberries
Sauerkraut
Sauerkraut, bulk
Spinach
Sw. Potatoes
Tomatoes
Tomato Juice
Tomato Paste
Tomato Pulppure
Tom. Sauce-Catsup
Chili Sauce

Absence
of
Defect* Color Flavor

20
20
20
20
30
30
35
40
25
30
30
40
30
30
30
20
20
20
30
20
20
20
30
20
40
20
35
30
30
10
20
20
20
20
30
30
30
30
40
30
40
30
40
30
40
30
30
20
10
10
40
40
30
15
40
50
25
20

20
20
20
20
20
20
15
35
25
20
20
25
30
20
10
10
20
20
20
20
20
20
20
20
20
40
35
30
30
15
40
40
20
15
20
20
20
10
20
20
30
20
20
20
20
20
20
25
15
15
30
20
30
30
60
50
25
20

Char- Consist- Uniacter


ency formity

20fin.20
20fin.20
30

40
30
30
40

20
20
20

40
40
40
40
30
30
40
40
40
15
30

Tender- Clearness
ness
and Maof
turity Liquor

20siz. .

40
20
60
20

Texture

20
30

20 siz. .

20
20

20

30

i5 siz. 30
20 siz. .
20 pits . .

40
35
40
20
30

10
10
10

15

shape

40
40

30
40

10

15 siz. . .

40
20

20
20

20

20 siz. . .
20 (Wholeness 20) (Drained Wt. 20)

20
20
25

20 siz. . .
20 siz. . .
20

20
30
30

20

10
'.'.
20 siz. .
20 siz. . .

40

35

50

io

20
30
20 siz. .

10
30

20

40
30

20 siz. . .
20
20

35

20fin.30

45
45

35

15 crisp
15 crisp

30
20
40
25
20

15

20 siz. . .

15
15

20 siz. . .
(Wholeness 20) (Drained Wt.20)
15

20

25
20

Source: Kramer, A., and Twigg, B. A. (editors) (1970). In Quality Control for the
Food Industry, Vol. 1, 3rd Edition. AVI Publishing Co., Westport, Connecticut.

1356 Food Composition, Properties, and General Data

Starch
TABLE 2.S.39
Types of starches used in sugar confectionery
Type
Unmodified maize starch

Acid modified thin boiling starches


Fluidity Nos. 30, 40
Nos. 50, 60, 70, 85

Oxidized modified thin boiling


starches

Molding starches
Oil bound molding starch
(contains 0.12%-0.2%
mineral oil)
Oil bound 0.75%
Oil-free molding starches

Amylopectin thin boiling


(range of fluidities)

Modified waxy maize starches


Soluble dextrin starches
(range of fluidities; manu
factured from maize or
tapioca starches.)
Pregelatinized maize starch
Physical modified oxidized starch

Use and Characteristics


Filler for cheap cream paste, toffee cigarettes, licorice
paste. Dusting powder. Can be mixed with fat for
release agents; with icing sugar for Turkish Delight
dusting.
Used in gums and jellies. Generally used for open pan
cooking; can also be used for continuous processes
where acid is present during cooking process.
Enable high solids production, good depositing capa
bility, can be used in combination with other gelling
agents. Produce gels of high rigidity, clarity and short
texture and are capable of producing a wide range of
textures (soft to hard); good shelf life.
Similar range of fluidity available. Produce gels of in
creased clarity but lack the rigidity of acid-modified
starches. Produces soft eating products; can be used
in combination with other starches and gelling
agents.
Provides good molding characteristics at low moisture
percentages. Reduces explosion hazard by suppress
ing dust. Oil used is not susceptible to rancidity.
Can be mixed with oil-free starch in mogul plant to
improve molding. Increase total oil content to
suitable range 0.2%.
Can be mixed with heavy molding starch to rejuvenate
after extended use. Excellent water absorption prop
erties.
(Molding starches based on di-glycerides as binders are
also available.)
Produces gels of excellent clarity with no setback. Can
be used at high concentration to produce hard tex
ture; with other gelling agents, to provide a variety of
textures. Also for continuous licorice paste pro
duction.
Similar viscosity to gum arabic at same concentration.
Excellent clarity, very soluble, low gelatinization
temperature.
For adhesive coatings and glazes. Used in panning
operation as a seal. In some cases can replace natural
gums. Good sheen and clarity.
Cold-water soluble; used as a tablet binder.
Cold-water soluble, easily dispersible, smooth texture,
good film former, bland flavor. Used as tablet binder.
Replaces gums and gelling agents in lozenge pastes,
etc. Good seal for nuts, etc., in panning.
(Continued)

Food Composition, Properties, and General Data

Starch

1357

(Continued)

TABLE 2.S.39 (Continued)


Type

Use and Characteristics

Modified waxy maize starches cross


bonded

For use in caramel and caramel coating, gives body with


a soft eating texture, good clarity and flavor, acidstable and resistant to long storage. Also used as a
gelling agent in deposited and extruded marshmallow.
Acid, heat, and shear stable.
Used where moisture is a restriction, dissolves readily
in cold water even in high concentrations to form a
clear smooth short texture. Gel resistant to freezing
and thawing.
Very high gelatinization temperature with strong set
back used for quick-setting starch jellies. (High
amylose can be blended with thin boiling maize
starches to produce different amylopectin/amylose
ratio.)

Pregelatinized cross bonded acetylated waxy maize starches


High amylose starches

Source: Lees, R., and Jackson, E. B. (1973). Sugar Confectionery and Chocolate Manufacture. Leonard Hill
Books, International Textbook Co., London, England.

Starch,

Microappearance

6%'-
o

CORN

RICE

oO
o
SAGO

C7

0
TAPIOCA

o
WHEAT

FIGURE 2.S.5
Microappearance of various granular starches
Source: Schoch, T. J. (1969). Starches in foods. In Carbohydrates and Their Roles, Symposium on Foods. H. W.
Schultz, R. F. Cain, and R. W. Wrolstad (editors). AVI Publishing Co., Westport, Connecticut.

CO

Stability
Clarity

Short
Granular

Avg
Avg

Moderately cross
bonded waxy maize

Short
Smooth
Short
Smooth
Short
Smooth

Medium cross bonded


waxy maize

Short
Smooth

Avg

High cross bonded


waxy maize

Short
Smooth

Avg

Cross bonded
acetylated waxy
maize
Roll dried cross bonded
acetylated waxy
maize

Short
Smooth
Short
Smooth

Acid modified maize


Oxidized maize

Retrogradation
High set back

Terminal
Viscosity

Shear

Acid
Fair

Heat
Fair

Freeze
Thaw
Poor

Gelatinization Temp
in Water
Cold water
soluble

Good

High set back

Instant cold
water soluble;
thick
Thick

Fair

Fair

Fair

Poor

Above Avg

Soft set back

Thin

Poor

Fair

Fair

Poor

Avg

Thick

Good

Good

Good

Mod.

Thick

V.good V.good V.good

Fair

69-79C

V. good

No set back
at room temp;
some at low
temp
No set back
at room temp;
some at low
temp
No set back
at room temp;
set back at
low temp
No set back

63-73C
in Water
54-64C
in Water
67-77C

Above Avg

No set back

a.

io

iiti

To

Texture

00

0
0
Cu
pmm

TABLE 2.S.40
Properties of modified starches

Type of Modified
Starch
Roll dried maize

00
I

o
*

a.
SIS
CD

JO

i<

o
3

Thick

Exc.

Exc.

Exc.

Poor

73-83C

5
s
S3
e*
09

Thick

Exc.

Exc.

Exc.

Exc.

60-72C

Instant cold
water soluble

Exc.

Exc.

Exc.

Exc.

Cold water
soluble

Source: Lees, R., and Jackson, E. B. (1973). Sugar Confectionery and Chocolate Manufacture. Leonard Hill Books, International Textbook Co., London,
England.

Food Composition, Properties, and General Data 1359

Starchy Roots, Composition


TABLE 2.S.41
Composition of the edible portion (EP) and refuse in the material as purchased (AP)
Commodity and
Description

Water Protein Fat

Carbohydrate
Calories
Total
(By Dif) Fiber Ash (No./lOOg)

Refuse
inAP
Notes

(%)

(Percent of Edible Portion)


Potatoes
Potato (Solarium
tuberosum)
Potato flour
Sweet potatoes
(Ipomoea batatas)
Cassava
Fresh (Manihot spp.)
Meal and flour
Yautia (Xanthosoma
spp.)1
Taro (Colocasia spp.)11
Yam (Dioscorea spp.)
Arracacha (Arracacia
xanthorrhiza)2
Starches, pure dry

78
7

2.0
8.5

0.1
0.4

18.9
80.0

0.4
1.7

1.0
4.1

82
349

15
0

70

1.3

0.4

27.3

0.8

1.0

117

17

62.5

1.2

0.3

34.7

1.3

1.3

146

14

1.5

0.6

81.5

2.4

338

65

2.1

0.4

31.5

0.8

1.0

136

72.5
72.4

1.9
2.4

0.2
0.2

24.2
24.1

0.9
0.9

1.2
0.9

104
105

72
12

1.7
0.5

0.3
0.3

24.9
86.9

0.6
0.2

1.1
0.3

108
36 2

Manioc,
yuca

25

Also called
tanier,
malanga

20

18
14

Arrowroot,
corn
starch,
sago,
tapioca,
etc.

30
0

'More information needed.


More information needed, especially on refuse.
Source: Chatfield, C. Food Composition Tables for International Use. Food and Agriculture Organization, United
Nations, Rome.
2

1360 Food Composition, Properties, and General Data

Steam, Properties
TABLE 2.S.42
Properties of saturated steam, 0 to 200 PSI gauge

I'sig
0
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
10
17
18
19
20
21
22
23
24
25
26
27
28
29
30
32
34
36
38
40
42
44
46
48
50
52
54
56
58
60
02
64
60
68
70
72
74

Temp,
F
212.0
215.3
218.5
221.5
224.4
227.2
229.8
232.4
234.8
237.1
239.4
24l.fi
243.7
245.8
247.8
249.7
251.6
253.5
255.3
257.1
258.8
260.5
262.1
263.7
265.3
266.9
268.3
269.8
271.3
272.7
274.1
276.8
279.4
281.9
284.3
286.7
289.0
291.3
293.5
295.6
297.7
299.7
301.7
303.6
305.5
307.3
309.1
310.9
312.6
314.4
316.0
317.7
319.3

Specific Heat Latent


Volume,
of
Heat,
Cu Ft
the
Btu/
per Lb Liquid
Lb
26.79
25.23
23.80
22.53
21.40
20.38
19.45
18.61
17.85
17 14
1G.49
15.89
15.34
14.82
14.33
13.88
13.45
13.05
12.68
12.33
11.99
11.67
11.38
11.09
10.82
10.67
10.32
10.00
9.86
9.65
9.45
9.07
8.72
8.40
8.10
7.82
7.56
7.32
7.09
6.88
68
6.50
6.32
6.14
5.98
5.83
5.69
5.56
5.43
5.30
5.18
5.07
4.97

180.0
183.4
186.6
189.6
192.5
195.3
198.0
200.6
203.1
205.4
207.7
209.9
212.1
214.2
216.2
218.2
220.1
222.0
223.9
225.7
227 4
229.1
230.8
232.4
234.0
235.6
237.2
238.7
240.1
241.6
243.0
245.7
248.4
251.0
253.5
255.9
258.3
260.6
262.9
265.1
267.2
269.3
271.3
273.3
275 2
277.1
279.0
280.8
282.6
284.4
286.1
287.8
289.5

970.4
967.2
966.3
964.3
962.4
960.4
958.8
957.2
955.5
954.0
952.5
951.1
949.6
948.2
946.8
945.5
944.2
942.9
941.6
940.4
939.3
938.1
936.9
935.8
934.8
933.7
932.5
931.5
930.5
929.5
928.5
926.6
924.7
922.9
921.1
919.4
917.6
916.0
914.3
912.7
911.2
909.6
908.2
906.7
905.3
903.9
902.5
901.2
999.8
998.5
897.2
895.9
894.6

Total
Heat of
Steam,
Btu/Lb
1,150.3
1,151.6
1,152.8
1,153.9
1,154.9
1,155.9
1,156.8
1,157.8
1,158.6
1,159.4
1,160.2
1,161.0
1,161.7
1,162.4
1,163.0
1,163.7
1,164.3
1,164.9
1,165.5
1.166.1
1,166.7
1,167.2
1,167.7
1,168.2
1,168.8
1,169.3
1.169.7
1.170.2
1,170.6
1,171.1
1,171.5
1,172.3
1,173.1
1,173.9
1,174.6
1,175.3
1,175.9
1,176.6
1,177.2
1,177.8
1,178.4
1,178.9
1,179.5
1,180.0
1,180.5
1,181.0
1,181.5
1,182.0
1,182.4
1,182.9
1,183.3
1,183.7
1,184.1

Psig

Specific Heat Latent


Total
Volume,
of
Heat, Heat of
Temp, Cu Ft
the
Btu/ Steam,
Lb
Btu/Lb
F
perLb Liquid

76
78
80
82
84
86
88
90
92
94
96
98
100
102
104
106
108
110
112
114
116
118
120
122
124
126
128
130
132
134
136
138
140
142
144
146
148
150
152
154
156
158
160
162
164
166
168
170
172
174
176
178

320.9
322.4
323.9
325.4
326.9
328.4
329.8
331.2
332.5
333.9
335.2
336.0
337.0
339.2
340.4
341.7
343.0
344.2
345.4
346.6
347.8
348.9
350.1
351.2
352.4
353.5
354.6
355.7
356.7
357.8
358.9
359.9
360.9
362.0
363.0
364.0
365.0
365.9
366.9
367.9
368.8
369.8
370.7
371.6
372.6
373.5
374.4
375.3
376.2
377.1
377.9
378.8

4.86
4.76
4.67
4.57
4.48
4.400
4.319
4.241
4.160
4.093
4.023
3.955
3.890
3.826
3.765
3.706
3.648
3.591
3.538
3.486
3.435
3.385
3.338
3.292
3.248
3.204
3.160
3.118
3.078
3.039
2.999
2.961
2.925
2.890
3.856
2.823
2.790
2.758
2.726
2.695
2.665
2.635
2.606
2.578
2.551
2.524
2.498
2.472
2.447
2.422
2.397
2.373

291.1
292.7
294.3
295.9
297.4
298.9
300.4
301.8
303.2
304.6
306.0
307.4
308.8
310.1
311.4
313.5
314.1
315.3
316.6
317.8
319.1
320.3
321.5
322.7
323.8
325.0
326.2
327.3
328.4
329.5
330.6
331.8
332.8
333.9
335.0
336.0
337.1
338.1
339.1
340.1
341.1
342.1
343.1
344.1
345.1
346.0
347.0
347.9
348.9
349.8
350.7
351.6

893.4
892.2
891.0
889.5
888.7
887.5
886.4
885.3
884.3
883.2
882.4
881.1
880.0
879.0
878.0
876.2
875.8
874.9
873.9
873.0
872.0
871.0
870.5
869.1
868 8
867.3
866.4
8K5.5
864.6
863.8
862.8
861.9
861.1
860.3
859.4
858.6
857.7
856.9
856.1
855.3
854.4
853.6
852.8
852.0
851.2
850.5
849.7
848.9
848.1
847.4
846.6
845.9

1,184.5
1,184.9
1,185.3
1,185.7
1,186.1
1,186.4
1,186.8
1,187.1
1,187.5
1,187.8
1,188.1
1,188.5
1,188.8
1,189.1
1,189.4
1,189.7
1,189.9
1,190.2
1,190.5
1,190.8
1,191.1
1,191.3
1,191.6
1,191.8
1,192.1
1,192.3
1,192.6
1,192.8
1,193.0
1,193.3
1,193.5
1,193.7
1,193.9
1,194.2
1,194.4
1,194.6
1,194.8
1,195.0
1,195.2
1,195.4
1,195.5
1,195.7
1,195.9
1,196.1
1,196.3
1,196.5
1,196.7
1,190.8
1,197.0
1,197.2
1,197.3
1,197.5

Source: Hall, C. W., Farrall, A. W., and Rippen, A. L. (editors) (1971). Steam. In Encyclopedia of Food
Engineering. AVI Publishing Co., Westport, Connecticut.

Food Composition, Properties, and General Data

1361

Steroids
H,C

Corticosterone
CH2OH

CH 2 OH

C=O

i-OH

HO

Cortisone
CH2OH

Desoxycorticosterone

A4-Androstcncdionc

Aldosterone

FIGURE 2.S.6
Diagram of the cholesterol molecule showing close family resemblance of steroid derivatives
Source: Shideman, F. E. (1967). Take as DirectedOur Modern Medicines. Chemical Rubber Co., Cleveland.

1362 Food Composition, Properties, and General Data

Storage
TABLE 2.S.43
Storage properties of foods
Temp
Commodity
Apples
Apricots
Asparagus
Avocados
Bananas
Beans
Green, or snap
Lima

Relative
Humidity

Approx Length of
Storage Period

Avg.
Freezing Point

28.4
28.1
29.8
27.2

30-32
31-32
32

56-60

85-88
80-85
85-90
85-90
90-95

7-10 days

32-40

85-90

2-4 wks.

29.7

/32
140
f32
140

85-90
85-90
85-90
85-90

2-4 wks.l
10 days/
15 days "i
4 days'

30.1

32
32
31-32
32-35
32-35
32

95-98
85-90
80-85
90-95
90-95
90-95

1-3 mos.
10-14 days
7-10 days
7-10 days
3-4 wks.
3-4 mos.

26.9
26.9
28.9
29.2

32
32
32
32
31-32
31-32
32-35
31-32
36-40
45-50
0-24
31-32
45-50
32
31-32
32

95-98
85-90
85-90
95-98
90-95
80-85
80-85
85-90
85-90
85-95

80-85
85-90
90-95
85-90
70-75
85-90

4-5 mos.
10-14 days
2-3 wks.
3-4 mos.
2-4 mos.
10-14 days
1-2 mos.
4-8 days
1-3 mos.
10-14 days
lyr .
7-10 days
10 days
2-3 wks.
10 days
6-8 mos.
6-8 wks.

29.6
29.6
30.1

30-31
31-32
32
31-32
32
32
55-58
32
45-48
31-32

85-90
80-85
95-98
90-95
95-98
85-90
85-90
90-95
85-90
80-85

3-6 mos.
3-8 wks.
10-12 mos.
2-5 mos.
2-4 wks.
1-3 mos.
1-4 mos.
2-3 wks.
6-8 wks.
7-10 days

24.9
27.5
26.4
27.5
30.0
29.2
28.1
31.2
29.3
29.5

36-40

75-85

2-3 wks.

Muskmelon (cantaloupe)

32-34

75-78

7-10 days

Honeydew and honey ball

36-38

75-85

36-40
32-35
50
45-50

75-85
80-85
85-95
85-90

2-4 wks.
4-6 wks.
2-3 days
2 wks.
4-6 wks.

UnsheUed
Shelled
Beets
Topped
Bunch
Blackberries
Broccoli (Italian or sprouting)
Brussels sprouts
Cabbage
Carrots
Topped
Bunch
Cauliflower
Celeriac
Celery

Cherries
Coconuts

Corn (green)
Cranberries
Cucumbers
Dates, Deglet Noor, cured
Dewberries
Eggplants
Endive
Figs (fresh)
Garlic (dry)
Grapefruit
Grapes
Vinifera
American
Horseradish
Jerusalem artichokes
Kohlrabi
Leeks (green)
Lemons
Lettuce
Limes
Logan blackberries
Melons
Watermelon

Cassaba and Persian


Mushrooms (cultivated)
Okra
Olives (fresh)

1-2 wks.
3-4 wks.

31.2

29.7
25.5
28.9
27.3
30.5
-4.1
30.4
30.9
25.4
28.4

f29.2 flesh
128.8 rind
r29.0 flesh
128.4 rind
;29.0 flesh
128.8 rind
30.2
30.1
28.5
{Continued)

Food Composition, Properties, and General Data 1363

Storage

(Continued)

TABLE 2.S.43

(Continued)

Commodity
Onions
Onion sets
Oranges
Parsnips
Peaches
Pears
Bartlett
Fall and winter varieties
Peas (green)
Peppers
Chili (dry)
Sweet
Pineapples
Mature green
Ripe
Plums (including prunes)
Potatoes
Early
Late
Pumpkins
Quinces
Radishes (winter)
Raspberries
Rhubarb
Rutabagas
Salsify
Spinach
Squashes
Summer
Winter
Strawberries
Sweet potatoes
Tomatoes
Ripe
Mature green
Turnips
Dried fruits
Nuts

Temp
(F)

Relative
Humidity
(%)

Approx Length of
Storage Period

Avg.
Freezing Point
(F)
30.1
29.5
fZo.v iiesn
127.4 peel
28.9
29.4

32
31-32

70-75
70-75
85-90
90-95
80-85

6-8 mos.
5-8 mos.
8-10 wks.
2-4 mos.
2-4 wks.

29-31
29-31
32

85-90
85-90
85-90

1-2 wks.

28.5

30.0

32

70-75
85-90

6-9 mos.
4-6 wks.

30.1

50-60
40-45
31-32

85-90
85-90
80-85

3-4 wks.
2-4 wks.
3-8 wks.

29.1
29.9
28.0

38-50
50-55
31-32
32
31-32
32
32
32
32

85-90
85-90
70-75
80-85
95-98
80-85
90-95
95-98
95-98
90-95

2-6 mos.
2-3 mos.
2-4 mos.
7-10 days
2-3 wks.
2-4 mos.
2-4 mos.
10-14 days

28.9
30.1
28.1

29.9
28.4
29.5
28.4
30.3

40-50
50-55
31-32
50-55

85-95
70-75
80-85
80-85

2-3 wks.
4-6 mos.
7-10 days
4-6 mos.

29.3
29.9
28.5

40-50
55-70
32

80-85
80-85
95-98

65-75

7-10 days
3-5 wks.
4-5 mos.
9-12 mos.
8-12 mos.

30.4
30.4
30.5

32
32

32-45

Source: Rose, D. H., Wright, R. C, and Whitman, T. M., The Commercial Storage of Fruits,
Vegetables and Florists' Stocks, U.S. Dep. Agric. Circ. 278.

Storage, Dry
TABLE 2.S.44
The following are recommended dry storage times for various foods
6-12 Months
Canned Fruits and Vegetables
Honey and Peanut Butter
3-6 Months
Dry Milk Solids
Macaroni
Dry Beans and Peas
Cereals (corn meal)

3-6 Months (Cont.)


Flour
Sugar
Spices
Rice

7-30 Days
Potatoes
Root Vegetables
Onions
7-10 Days

3 Months
Dried Fruit

Source: Food Storage. Ohio Department of Health, Columbus.

Oranges
Apples
Pears

Pood

Suggested
Maximum
Temperature
of

S
Recommended
Maximum
Storage
Life

70

3 months

Canned Goods

70

12 months

Cereals
Beans, flour, rice

70
70

6 months
6 months

Cream filled pastries . . . .


Cream pies, custards, Cream

puffs, etc.

36

serve day prepared

CO
Wrapped or in original carton may be frozen
In original containers

Q-

1
tion,

Candy (chocolate)

aa

Remarks

o
ISO

32

TABLE 2.S.45
Recommended temperature and storage life of various foods

05

In original package

In original container or covered galvanized can

Spoil readily; must be served the day prepared

5*
OS

B
40
70
70
40
40
40
10

5
3
12
2
6
7
3

days
months
months
weeks
months
days
months

In original container, tightly covered


In original package - If open, 38 in tight can

In cans - invert every 30 days


In waxed cartons
Tightly wrapped
In tightly covered container
In original container, covered

Eggs
Eggs (dried)
Egg whites
Egg yolks

45
70
45
45

7
6
2
2

days
months
days
days

Unwashed never in cardboard carton


In original carton if open, 45 in tight can
In tight container
In tight container cover with water

Fish (fresh)
Shellfish

36
36

5 days
5 days

Wrap loosely
In covered container
(Continued)

o
0

ral

Dairy products

Milk - Fluid
Milk - Dried
Milk - Evaporated
Butter
Cheese (hard)
Cheese (soft)
Ice cream and ices

02
TABLE 2.S.45 (Continued)
Suggested
Maximum
Temperature

Food

Recommended

Maximum

Storage

Life

of

Fruits

Peaches, Plums, Berries


Apples, pears, citrus
Dried

....

45

70

70

Gravies, sauces

36

Left-overs

36

Meat

Ground
Fresh meat cuts
Liver & variety meats
Cold cuts (sliced)
Cured bacon (sliced)
Ham (tender cured)
Ham (canned)
Tongue (smoked)
Dried beef

38

38

38

38

38

38

38

38

38

Remarks

7 days

2 weeks

Unwashed
In original containers

3 months

In original containers

2 days

In covered containers

2 days

In covered containers

2
5
2
5
1
1
6
7
6

Loosely wrapped

Loosely wrapped

Loosely wrapped
Wrap in semi-moistureproof (waxed paper)

May wrap tightly

May wrap tightly

In original container, unopened

May wrap tightly


May wrap tightly

days

days

days

days

to 2 weeks

to 2 weeks

weeks

weeks

weeks

3 days

serve day prepared

Wrap loosely

In covered container. Spoils rapidly

Must serve day prepared

Poultry
Processed foods
made with eggs, meat, milk, fish

or poultry

36

36

Sugar - Spices

70

3 to 6 months

In original package - or covered galvanized can

45

5 days

Unwashed

70

7 to 30 days

Dry in ventilated container or bags

Vegetables

Leafy
Potatoes, onions and root

vegetables

Source: Food Storage. Ohio Department of Health, Columbus.

cc

82.

I
IS

5"

00

05

1366 Food Composition, Properties, and General Data

Sugar Beet Yield


TABLE 2.S.46
Changes in the value of the crop from increases in nitrogen fertilizer
application in Great Britain
N
dressing Root yield Sugar

(/ton
roots)
8-45
-005
-0-20
-0-35

(cwt/acre) (ton/acre) (%)


00
12-34
17-30
0 to 0-6
+ 3-40
-010
-0-45
0-6 to 1-2
+ 1-24
-0-63
+006
1-2 to 1-8
(kg/ha)
0
0to75
75 to 150
150 to 225

(t/ha)
30-99
+ 8-54
+ 311
+015

(/t
roots)
8-59
-005
-0-20
-0-36

(%)
17-30
-010
-0-45
-0-63

Juice Extractable
purity white sugar

Total
sugar

Payment

104-27
+27-95
+7-02
-5-48

(cwt/
acre)
42-7
+ 11-4
+2-7
-1-9

(/ha)

(t/ha)

(/acre)

257-44
+ 6901
+ 17-33
-13-53

5-36
+ 1-43
+0-34
-0-24

(%)
931
-0-5
-0-4
+0-6

(cwt/acre)

(%)
931
-0-5
-0-4
-0-6

(t/ha)

33-5
+8-8
+0-9
-2-8

4-20
+ 110
+011
-0-35

Source: Draycott, A. P. (1972). Sugar-Beet Nutrition. Applied Science Publish


ers, Essex, England.

Sugar Cane Composition


TABLE 2.S.47
Vegetative composition of cane plant based on average tons of millable cane reaped annually in Natal
for 12 years, 1940-41 to 1951-52, compared with Hawaiian data
Tons
Portion of
Plant
Millable cane
Tops
Trash
Stubble
Roots
Young shoots
Total plant
Plant residues

per

Acre
33.35
8.38
5.04
8.38
2.69

58.04
24.49

Green Weight
Percent
Percent
Millable
Total
Cane
Plant
100
25
15
25
8

173
73

57.80
14.44
8.68
14.44
4.64

100

42.2

Dry Material
Percent
of Green
Weight

Tons
Acre

Percent
Total Dry
Weight

32
26
85
35
66

10.72
2.18
4.28
2.93
1.78

37.75
45.6

21.91
11.17

100.00
50.98

Source: Barnes, A. C. (1974). The Sugar Cane. Leonard Hill Books, London, England.

49.02
9.95
19.53
13.37
8.13

Hawaii
Percent
Total Dry
Weight
45.23
14.60
20.59
11.65
7.30
0.63
100.00
54.77

Food Composition, Properties, and General Data 1367

Sugar, B-Aldehydo
I
HOCH
I

I
HCOH
I

HCOH
I
HCOH
I
HCOH
I
CH 2 OH

HCOH
I
HCOH

HOCH
I
HCOH

HCOH

HCOH

I
HOCH
I
HCOH
I

I
I
HOCH
I
HCOH
I

HCOH

HCOH
I
HCOH

I
I

D-Alfos*

I
HOCH
I
HOCH
I
I

CH 2 OH

CH 2 OH

D-Altros

D-Glucos

D-Mannot*

D-Gulos*

CHO
I
HOCH

CHO
I
HCOH
I
HCOH

O-ldos*

HCOH

D-Goloctoie

D-Talof

HCOH
I

CH 2 OH

D-Xylose

CHO
I
HCOH
I
HCOH

CH 2 OH

CHO
I

HOCH
I

HOCH

HOCH
I
HCOH
I
CH2OH

D-Arobinos

D-Ribos*

CH 2 OH

HCOH
I
CH 2 OH

CHO
I
HCOH

HCOH
I
HCOH
I
CH2OH

HCOH
I
CH2OH

HOCH

CH 2 OH

HOCH

HOCH

HOCH

I
I

HOCH
I
HCOH

CH 2 OH

CHO

CHO
I
HCOH
I
HOCH

CHO

CHO
I
HCOH

CHO

CHO
I
HCOH

CHO

CHO

D-Lyxos*

CH2OH

CHO
I

HOCH
I

HCOH
I

CH2OH

0 -Erythrof

D-Threose

CHO
I

HCOH
I

CH 2 OH
D
FIGURE 2.S.7
Family tree of D-aldehydo sugars
Source: Shallenberger, R. S., and Birch, G. G. (editors) (1975). Structure of monosaccharides. In Sugar Chemistry.
AVI Publishing Co., Westport, Connecticut.

1368 Food Composition, Properties, and General Data

Sugar, Fruit
TABLE 2.S.48
Free sugars in fruit as percentage fresh basis
Total
Solids Glucose

Fruit
Apple, Pyrus Malus
Apricot, Prunus Armeniaca
Blackberry, Rubus
Blueberry, Vaccinium
corymbosum
Currant, Ribes sativum
Gooseberry, Ribes
grossularia
Grape, Vitis Labruscana
Grape, Vitis vinifera
Peach, Prunus Persica
Pear, Pyrus communis
Plum, Prunus domestica
Raspberry (red), Rubus
idaeus
Raspberry (black), Rubus
occidentals
Cherry (sour), Prunus cerasus
Cherry (sweet), Prunus avium
Strawberry, Fragaria chiloensis

Fructose

Sucrose Maltose

15.96
14.44
15.28

1.17
1.73
2.48

6.04
1.28
2.15

3.78
5.84
0.59

Trace

15.89
17.68

3.76
3.33

3.82
3.68

0.19
0.95

0.08
0.64

14.81
19.13 11
17.97
12.79
13.58
17.97

3.29
6.86
5.35
0.91
0.95
3.49

3.90
7.84
5.33
1.18
6.77
1.53

1.21
2.25
1.32
6.92
1.61
4.94

1.58
2.19
0.12
0.31
0.15

20.67

2.40

1.58

3.68

28.22
15.05
22.39
9.45

4.56
4.30
6.49
2.09

4.84
3.28
7.38
2.40

1.90
0.40
0.22
1.03

0.66

0.07

Soluble solids.
Source: Shallenberger, R. S., and Birch, G. G. (editors) (1975). Occurrence and
properties of sugars. In Sugar Chemistry. AVI Publishing Co., Westport, Connecticut.

Sugar, Legumes
TABLE 2.S.49
Free sugars in legumes
Legume

Total
Solids Glucose Fructose Sucrose Raffinose

Fava bean,1 Vicia faba

16.61
Lima bean, 1 Phaseolus lunatus 26.74
1
Pole Lima bean , Phaseolus
24.58
lunatus
Pole snap bean,1 Phaseolus
10.21
lunatus
Snap bean,1 1Phaseolus vulgaris 7.79
25.54
Pea (Alaska) Pisum
sativum
1
(Wrinkled)
Pisum sativum 22.77
1
39.30
Cow Pea, Vigna sinensis
Dry bean,2 2Phaseolus vulgaris
Mung bean,
Phaseolus aureus
Pea bean,22 Phaseolus vulgaris
Pea seed, 2 Pisum sativum
Soybean, Glycine Max
1
2

0.04

0.18
0.08

0.18
0.48
1.08
0.32
0.08

0.24

1.30
1.20
0.08
0.23
0.06

Stachyose

3.36
2.59

0.66
0.20

0.59

2.26

0.32

0.60

0.28
0.25
3.00
5.27
1.86
2.40
1.19
2.55
4.11
4.53

0.26
0.11
0.06
0.58
0.10
0.80
0.40
0.65
1.75
0.73

0.19
0.06
0.49
1.66
3.40
1.75
3.06
7.96
2.73

Sugars as % fresh basis.


Sugars as % total bean weight.

Source: ShaUenberger, R. S., and Birch, G. G. (editors) (1975). Occurrence and


properties of sugars. In Sugar Chemistry. AVI Publishing Co., Westport, Connecticut.

GO

TABLE 2.S.50
Composition of sugars and sweets

lOtiht ( - ) tftnoti lick of reliable d i u for oonnitutnt believed to be p r m n t i


NUTRIENTS IN INDICATED QUANTITY

Carbohydrate

Foods, approximate measures, units, and weight


(edible part unless footnotes indicate otherwise)

Calcii

Mdh-

grimi

SUGARS AND SWEETS

Cake Icings:

Boiled, white:

Plain
With coconut
Uncooked:
Chocolate made with n1lk and
butter.
Creamy fudge from mix and
water.
White
Candy:
Caramels, plain or chocolate
Chocolate:

Milk, plain
Semi sweet, small pieces (60
per oz).

Chocolate-coated peanuts
Fondant, uncoated (mints, candy
com, other).

Fudge, chocolate, plain


Gum drops
Hard
Harshmallows
Chocolate-flavored beverage

powders (about 4 heaping tsp

per oz):

With nonfat dry milk


Without milk
Honey, strained or extracted
Jams and preserves
Jellies-

0
11.0

295
605

0
.9 Trace

75
124

1 cup
1 cup

94
166

1 cup

275

14 1,035

23.4

11.7

1.0

185

1 cup

245

15

830

5.1

6.7

3.1

183

1 cup

319

11 1,200

12.7

5.1

.5

260

1 oz

28

1 oz
1 cup or 6-oz pkg-

28
170

0.8

165

305

3.3

96
48

218

17
277

0
0
580

.06

.28

.6

.05

.20

.7 Trace

57

860

Trace

.06

Trace Trace

54

Trace

.01

.05

.1 Trace

.3
4.4

109
553

80
30

.02
.02

.10
.14

.1 Trace
.9
0

.10 .05
Trace Trace

2.1 Trace

Trace
0

2.7

.1

22

145
860

5.5
36.2

3.0
19.8

.3
1.7

16
97

42

65
51

4.0
.1

4.7
.3

2.1
.1

11
25

33
4

.4
.3

143
1

Trace
0

21
25
28
23

22
24
2 Trace
6
2
5
2

.3
.1
.5
.5

42
1
1
2

Trace
0
0
0

227
142
11
18
12
14
11

0
Trace
Trace
Trace
Trace

Trace
60

1
1
1
1

oz
oz
oz
oz

28
28
28
28

115
1
3
100 Trace Trace
110
0 Trace
90
1 Trace

1
1
1
1
1
1
1

oz
oz
tbsp
tbsp
packet
tbsp
packet

100
100
65
55
40
50
40

5
1
Tn
Tr,
Tn
Tr,

1
1
0
Trace
Trace
Trace
Trace

.5
3.1

90
125

.3 Trace
.2 Trace
0

167
9
1
4
3
4
3

.3 Trace
1.6
.1

6
48

.6
.5

106
107

33
137
35
9

.9
3.2
2.6

183
585

0
0
0
0

0
.2
0 Trace
0 Trace
0
.1

Trace

Trace
3

50
45
55
60

Trace

1.1

105 Trace

Trace

0.3

536

38 Trace

35
.4
65
255

Trace 0.03
0.02
.07

238

1.6

28
28

Sirups:

Chocolate-flavored sirup or

topping:

1 fi oz or 2 tbsp
Thin type
Fudge type
1 fi oz or 2 tbsp
Molasses, cane:

1 tbsp
Light (first extraction)
Blackstrap (third extraction)- 1 tbsp
1 tbsp
Sorghum
1 tbsp
Table blends, chiefly corn,
light and dark.

Sugars:

Brown, pressed down

White:

1 cup
Granulated
1 tbsp
1 packetPowdered, sifted, spooned into 1 cup
cup.

2 Trace
50

115

1 oz1 oz-

28
28
21
20
14
18
,.-.,. 14

2
10

05

155
48
1
2
1
1
1

.03
Trace
0
Trace

.1 Trace

Trace
0
0

Trace

.04 .21
.01 .03
.01
Trace
Trace
.01
Trace Trace
Trace .01
Trace Trace

.2
1

.1
0

.1 Trace

Trace Trace

Trace Trace

Trace

Trace

.01
0
0
0

.01
.02
.01
.02

co

.2
.2 Trace

.01
.04
.02

Trace

.4

Trace

9
i

200
12
6
100

1
1
1

770
45
23
385

0
0
0
0

0
0
0
0

0
0
0
0

0
0
0
0

0
0
0
0

199
12
6
100

Source: Consumer and Food Economics Institute (1977). Nutritive value of foods. USDA Home and Garden Bull. 72.

05

CO
OS
CD

1370 Food Composition, Properties, and General Data

Sugars and Syrups, Composition


TABLE 2.S.51
Composition of the edible portion (EP) and refuse in the material as purchased (AP)
Commodity and
Description

Carbohydrate
Total
Calories
Water Protein Fat (By Dif) Fiber Ash (No./lOO g)

Notes

Refuse
inAP
(%)

387

Cane or beet

351

Jaggery,
ghur,
panela,
marena,
piloncillo

{Percent of Edible Portion)


Sugars and Syrups
Sugars
Sugar, refined
Crude sugars from
cane, palm,
coconut, maple

Syrups
Molasses (by
product of cane
sugar)
Sorghum syrup
(concentrated
juice)

Cane syrup (con


centrated cane
juice)
Maple syrup
Syrups, miscella
neous, incl.
corn syrup
Honey

LOO
7

90

24

(60)

4.5

232

23

(67)

2.5

259

27
34

(67)
(64)

1.5
0.7

259
248

0
0

20
21

(80)
(75)

0.5
0.2

310
290

0
0

From sweet
sorghum
(Sorghum
saccha
ratum)

Source: Chatfield, C. Food Composition Tables for International Use. Food and Agriculture Organization, United
Nations, Rome.

Food Composition, Properties, and General Data 1371

Sugar Solutions I
TABLE 2.S.52
Degrees brix, degrees baume, refractive index, and specific gravity of sugar
(sucrose) solutions
De
grees
Brix1
0.0
0.2
0.4
0.6
0.8
1.0
1.2
1.4
1.6
1.8
2.0
2.2
2.4
2.6
2.8
3.0
3.2
3.4
3.6
3.8
4.0
4.2
4.4
4.6
4.8
5.0
5.2
5.4
5.6
5.8
6.0
6.2
6.4
6.6
6.8
7.0
7.2
7.4
7.6
7.8
8.0

Refractive
Specific
Index
Degrees
Gravity
at 20C Baume2 20/20C3

De
grees
Brix1

RefracSpecific
tive
Index Degrees
Gravity
at 20C Baume2 20/20C3

1.3330
1.3333
1.3336
1.3339
1.3341
1.3344
1.3347
1.3350
1.3353
1.3356
1.3359
1.3362
1.3365
1.3368
1.3370
1.3373
1.3376
1.3379
1.3382
1.3385
1.3388
1.3391
1.3394
1.3397
1.3400
1.3403
1.3406
1.3409
1.3412
1.3415
1.3418
1.3421
1.3424
1.3427
1.3430
1.3433
1.3436
1.3439
1.3442
1.3445
1.3448

8.2
8.4
8.6
8.8
9.0
9.2
9.4
9.6
9.8
10.0
10.2
10.4
10.6
10.8
11.0
11.2
11.4
11.6
11.8
12.0
12.2
12.4
12.6
12.8
13.0
13.2
13.4
13.6
13.8
14.0
14.2
14.4
14.6
14.8
15.0
15.2
15.4
15.6
15.8
16.0
16.2

1.3451
1.3454
1.3457
1.3460
1.3463
1.3466
1.3469
1.3472
1.3475
1.3478
1.3481
1.3485
1.3488
1.3491
1.3494
1.3497
1.3500
1.3503
1.3506
1.3509
1.3512
1.3516
1.3519
1.3522
1.3525
1.3528
1.3531
1.3534
1.3538
1.3541
1.3544
1.3547
1.3550
1.3554
1.3557
1.3560
1.3563
1.3566
1.3570
1.3573
1.3576

0.00
0.11
0.22
0.34
0.45
0.56
0.67
0.79
0.90
1.01
1.12
1.23
1.34
1.46
1.57
1.68
1.79
1.90
2.02
2.13
2.24
2.35
2.46
2.57
2.68
2.79
2.91
3.02
3.13
3.24
3.35
3.46
3.57
3.69
3.80
3.91
4.02
4.13
4.24
4.35
4.46

1.0000
1.0008
1.0016
1.0023
1.0031
1.0039
1.0047
1.0055
1.0062
1.0070
1.0078
1.0086
1.0094
1.0102
1.0109
1.0117
1.0125
1.0133
1.0141
1.0149
1.0157
1.0165
1.0173
1.0181
1.0189
1.0197
1.0205
1.0213
1.0221
1.0229
1.0237
1.0245
1.0253
1.0261
1.0269
1.0277
1.0285
1.0294
1.0302
1.0310
1.0318

4.58
4.69
4.80
4.91
5.02
5.13
5.24
5.35
5.46
5.57
5.68
5.80
5.91
6.02
6.13
6.24
6.35
6.46
6.57
6.68
6.79
6.90
7.02
7.13
7.24
7.35
7.46
7.57
7.68
7.79
7.90
8.01
8.12
8.23
8.34
8.45
8.56
8.67
8.78
8.89
9.00

1.0326
1.0334
1.0343
1.0351
1.0359
1.0367
1.0376
1.0384
1.0392
1.0400
1.0408
1.0416
1.0425
1.0433
1.0441
1.0450
1.0458
1.0466
1.0475
1.0483
1.0492
1.0500
1.0508
1.0517
1.0525
1.0534
1.0542
1.0551
1.0559
1.0568
1.0576
1.0585
1.0593
1.0602
1.0610
1.0619
1.0628
1.0636
1.0645
1.0653
1.0662
(Continued)

1372 Food Composition, Properties, and General Data

Sugar Solutions I (Continued)


TABLE 2.S.52 (Continued)
De
grees
Brix1

Refractive
Index Degrees
at 20C Baume2

16.4
16.6
16.8
17.0
17.2
17.4
17.6
17.8
18.0
18.2
18.4
18.6
18.8
19.0
19.2
19.4
19.6
19.8
20.0
20.2
20.4
20.6
20.8
21.0
21.2
21.4
21.6
21.8
22.0
22.2
22.4
22.6
22.8
23.0
23.2
23.4
23.6
23.8
24.0
24.2
24.4
24.6
24.8
25.0

1.3579
1.3582
1.3586
1.3589
1.3592
1.3596
1.3599
1.3602
1.3605
1.3609
1.3612
1.3615
1.3618
1.3622
1.3625
1.3628
1.3632
1.3635
1.3638
1.3642
1.3645
1.3648
1.3652
1.3655
1.3658
1.3662
1.3665
1.3668
1.3672
1.3675
1.3679
1.3682
1.3685
1.3689
1.3692
1.3696
1.3699
1.3703
1.3706
1.3709
1.3713
1.3716
1.3720
1.3723

9.11
9.22
9.33
9.45
9.56
9.67
9.78
9.89
10.00
10.11
10.22
10.33
10.44
10.55
10.66
10.77
10.88
10.99
11.10
11.21
11.32
11.43
11.54
11.65
11.76
11.87
11.98
12.09
12.20
12.31
12.42
12.52
12.63
12.74
12.85
12.96
13.07
13.18
13.29
13.40
13.51
13.62
13.73
13.84

Specific
Gravity
20/20C3

De
grees
Brix1

Refractive
Specific
Index Degrees
Gravity
at 20C Baume2 20/20C3

1.0671
1.0679
1.0688
1.0697
1.0706
1.0714
1.0723
1.0732
1.0740
1.0749
1.0758
1.0767
1.0776
1.0784
1.0793
1.0802
1.0811
1.0820
1.0829
1.0838
1.0847
1.0855
1.0864
1.0873
1.0882
1.0891
1.0903
1.0909
1.0918
1.0927
1.0936
1.0945
1.0955
1.0964
1.0973
1.0982
1.0991
1.1000
1.1009
1.1018
1.1028
1.1037
1.1046
1.1055

25.2
25.4
25.6
25.8
26.0
26.2
26.4
26.6
26.8
27.0
27.2
27.4
27.6
27.8
28.0
28.2
28.4
28.6
28.8
29.0
29.2
29.4
29.6
29.8
30.0
30.2
30.4
30.6
30.8
31.0
31.2
31.4
31.6
31.8
32.0
32.2
32.4
32.6
32.8
33.0
33.2
33.4
33.6
33.8

1.3726
1.3730
1.3733
1.3737
1.3740
1.3744
1.3747
1.3751
1.3754
1.3758
1.3761
1.3765
1.3768
1.3772
1.3775
1.3779
1.3782
1.3786
1.3789
1.3793
1.3797
1.3800
1.3804
1.3807
1.3811
1.3815
1.3818
1.3822
1.3825
1.3829
1.3833
1.3836
1.3840
1.3843
1.3847
1.3851
1.3854
1.3858
1.3861
1.3865
1.3869
1.3872
1.3876
1.3879

13.95
14.06
14.17
14.28
14.39
14.49
14.60
14.71
14.82
14.93
15.04
15.15
15.26
15.37
15.48
15.59
15.69
15.80
15.91
16.02
16.13
16.24
16.35
16.46
16.57
16.67
16.78
16.89
17.00
17.11
17.22
17.33
17.43
17.54
17.65
17.76
17.87
17.98
18.08
18.19
18.30
18.41
18.52
18.63

1.1064
1.1074
1.1083
1.1092
1.1101
1.1111
1.1120
1.1129
1.1139
1.1148
1.1157
1.1167
1.1176
1.1186
1.1195
1.1204
1.1214
1.1223
1.1233
1.1242
1.1252
1.1261
1.1271
1.1280
1.1290
1.1299
1.1309
1.1319
1.1328
1.1338
1.1347
1.1357
1.1367
1.1376
1.1386
1.1396
1.1406
1.1415
1.1425
1.1435
1.1445
1.1454
1.1464
1.1474
(Continued)

Food Composition, Properties, and General Data 1373

Sugar Solutions I {Continued)


TABLE 2.S.52 (Continued)
De
grees
Brix1

Refractive
Index
Degrees
at 20 C Baume"2

34.0
34.2
34.4
34.6
34.8
35.0
35.2
35.4
35.6
35.8
36.0
36.2
36.4
36.6
36.8
37.0
37.2
37.4
37.6
37.8
38.0
38.2
38.4
38.6
38.8
39.0
39.2
39.4
39.6
39.8
40.0
40.2
40.4
40.6
40.8
41.0
41.2
41.4
41.6
41.8
42.0
42.2
42.4
42.6
42.8
43.0

1.3883
1.3887
1.3891
1.3894
1.3898
1.3902
1.3906
1.3909
1.3913
1.3916
1.3920
1.3924
1.3928
1.3931
1.3935
1.3939
1.3943
1.3947
1.3950
1.3954
1.3958
1.3962
1.3966
1.3970
1.3974
1.3978
1.3982
1.3986
1.3989
1.3993
1.3997
1.4001
1.4005
1.4008
1.4012
1.4016
1.4020
1.4024
1.4028
1.4032
1.4036
1.4040
1.4044
1.4048
1.4052
1.4056

18.73
18.84
18.95
19.06
19.17
19.28
19.38
19.49
19.60
19.71
19.81
19.92
20.03
20.14
20.25
20.35
20.46
20.57
20.68
20.78
20.89
21.00
21.11
21.21
21.32
21.43
21.54
21.64
21.75
21.86
21.97
22.07
22.18
22.29
22.39
22.50
22.61
22.72
22.82
22.93
23.04
23.14
23.25
23.36
23.46
23.57

Specific
Gravity
20/20C 3

De
grees
Brix1

Refrac
tive
Index
Degrees
at 20C Baume2

1.1484
1.1494
1.1503
1.1513
1.1523
1.1533
1.1543
1.1553
1.1563
1.1573
1.1583
1.1593
1.1603
1.1613
1.1623
1.1633
1.1643
1.1653
1.1663
1.1673
1.1683
1.1693
1.1704
1.1714
1.1724
1.1734
1.1744
1.1755
1.1765
1.1775
1.1785
1.1796
1.1806
1.1816
1.1827
1.1837
1.1847
1.1858
1.1868
1.1878
1.1889
1.1899
1.1910
1 1920
1.1931
1.1941

43.2
43.4
43.6
43.8
44.0
44.2
44.4
44.6
44.8
45.0
45.2
45.4
45.6
45.8
46.0
46.2
46.4
46.6
46.8
47.0
47.2
47.4
47.6
47.8
48.0
48.2
48.4
48.6
48.8
49.0
49.2
49.4
49.6
49.8
50.0
50.2
50.4
50.6
50.8
51.0
51.2
51.4
51.6
51.8
52.0
52.2

1.4060
1.4064
1.4068
1.4072
1.4076
1.4080
1.4084
1.4088
1.4092
1.4096
1.4100
1.4104
1.4109
1.4113
1.4117
1.4121
1.4125
1.4129
1.4133
1.4137
1.4141
1.4145
1.4150
1.4154
1.4158
1.4162
1.4166
1.4171
1.4175
1.4179
1.4183
1.4187
1.4192
1.4196
1.4200
1.4204
1.4208
1.4213
1.4217
1.4221
1.4225
1.4229
1.4234
1.4238
1.4242
1.4246

23.68
23.78
23.89
24.00
24.10
24.21
24.32
24.42
24.53
24.63
24.74
24.85
24.95
25.06
25.17
25.27
25.38
25.48
25.59
25.70
25.80
25.91
26.01
26.12
26.23
26.33
26.44
26.54
26.65
26.75
26.86
26.96
27.07
27.18
27.28
27.3?
27.49
27.60
27.70
27.81
27.91
28.02
28.12
28.23
28.33
28.44

Specific
Gravity
20/20C 3
1.1952
1.1962
1.1973
1.1983
1.1994
1.2004
1.2015
1.2025
1.2036
1.2047
1.2057
1.2068
1.2079
1.2089
1.2100
1.2111
1.2122
1.2132
1.2143
1.2154
1.2165
1.2176
1.2186
1.2197
1.2208
1.2219
1.2230
1.2241
1.2252
1.2263
1.2274
1.2284
1.2295
1.2306
1.2317
1.2328
1.2340
1.2351
1.2362
1.2373
1.2384
1.2395
1.2406
1.2417
1.2428
1.2440
(Continued)

1374 Food Composition, Properties, and General Data

Sugar Solutions I (Continued)


TABLE 2.S.52 (Continued)
De
grees
Brix1

Refractive
Index
Degrees
at 20C Baume2

52.4
52.6
52.8
53.0
53.2
53.4
53.6
53.8
54.0
54.2
54.4
54.6
54.8
55.0
55.2
55.4
55.6
55.8
56.0
56.2
56.4
56.6
56.8
57.0
57.2
57.4
57.6
57.8
58.0
58.2
58.4
58.6
58.8
59.0
59.2
59.4
59.6
59.8
60.0
60.2
60.4
60.6
60.8
61.0
61.2
61.4

1.4251
1.4255
1.4260
1.4264
1.4268
1.4272
1.4277
1.4281
1.4285
1.4289
1.4294
1.4298
1.4303
1.4307
1.4311
1.4316
1.4320
1.4325
1.4329
1.4333
1.4338
1.4342
1.4347
1.4351
1.4355
1.4360
1.4364
1.4369
1.4373
1.4378
1.4382
1.4387
1.4391
1.4396
1.4400
1.4405
1.4409
1.4414
1.4418
1.4423
1.4427
1.4432
1.4436
1.4441
1.4446
1.4450

28.54
28.65
28.75
28.86
28.96
29.06
29.17
29.27
29.38
29.48
29.59
29.69
29.80
29.90
30.00
30.11
30.21
30.32
30.42
30.52
30.63
30.73
30.83
30.94
31.04
31.15
31.25
31.35
31.46
31.56
31.66
31.76
31.87
31.97
32.07
32.18
32.28
32.38
32.49
32.59
32.69
32.79
32.90
33.00
33.10
33.20

Specific
Gravity
20/20C 3

De
grees
Brix1

Refractive
Index
Degrees
at 20C Baume2

1.2451
1.2462
1.2473
1.2484
1.2496
1.2507
1.2518
1.2530
1.2541
1.2552
1.2564
1.2575
1.2586
1.2598
1.2609
1.2620
1.2632
1.2643
1.2655
1.2666
1.2678
1.2689
1.2701
1.2712
1.2724
1.2736
1.2747
1.2759
1.2770
1.2782
1.2794
1.2805
1.2817
1.2829
1.2840
1.2852
1.2864
1.2876
1.2887
1.2899
1.2911
1.2923
1.2935
1.2946
1.2958
1.2970

61.6
61.8
62.0
62.2
62.4
62.6
62.8
63.0
63.2
63.4
63.6
63.8
64.0
64.2
64.4
64.6
64.8
65.0
65.2
65.4
65.6
65.8
66.0
66.2
66.4
66.6
66.8
67.0
67.2
67.4
67.6
67.8
68.0
68.2
68.4
68.6
68.8
69.0
69.2
69.4
69.6
69.8
70.0
70.2
70.4
70.6

1.4455
1.4459
1.4464
1.4468
1.4473
1.4477
1.4482
1.4486
1.4491
1.4495
1.4500
1.4504
1.4509
1.4514
1.4518
1.4523
1.4527
1.4532
1.4537
1.4541
1.4546
1.4550
1.4555
1.4560
1.4565
1.4569
1.4574
1.4579
1.4584
1.4589
1.4593
1.4598
1.4603
1.4607
1.4612
1.4617
1.4622
1.4627
1.4631
1.4636
1.4641
1.4646
1.4651
1.4656
1.4661
1.4666

33.31
33.41
33.51
33.61
33.72
33.82
33.92
34.02
34.12
34.23
34.33
34.43
34.53
34.63
34.74
34.84
34.94
35.04
35.14
35.24
35.34
35.45
35.55
35.65
35.75
35.85
35.95
36.05
36.15
36.25
36.35
36.45
36.55
36.66
36.76
36.86
36.96
37.06
37.16
37.26
37.36
37.46
37.56
37.66
37.76
37.86

Specific
Gravity
20/20C 3
1.2982
1.2994
1.3006
1.3018
1.3030
1.3042
1.3054
1.3066
1.3078
1.3090
1.3102
1.3114
1.3126
1.3138
1.3150
1.3162
1.3175
1.3187
1.3199
1.3211
1.3223
1.3235
1.3248
1.3260
1.3272
1.3284
1.3297
1.3309
1.3321
1.3334
1.3346
1.3358
1.3371
1.3383
1.3396
1.3408
1.3421
1.3433
1.3446
1.3458
1.3471
1.3483
1.3496
1.3508
1.3521
1.3533
(Continued)

Food Composition, Properties, and General Data 1375

Sugar Solutions I {Continued)


TABLE 2.S.52 (Continued)

Refractive
Specific
grees1 Index Degrees2
Gravity
Brix at 20C Baume 20/20C3

Refractive
Specific
grees1 Index Degrees2
Gravity
Brix at 20 C Baume 20/20C3

70.8
71.0
71.2
71.4
71.6
71.8
72.0
72.2
72.4
72.6
72.8
73.0
73.2
73.4
73.6
73.8
74.0
74.2
74.4
74.6
74.8
75.0
75.2
75.4
75.6
75.8
76.0
76.2
76.4
76.6
76.8
77.0
77.2
77.4
77.6
77.8

78.0
78.2
78.4
78.6
78.8
79.0
79.2
79.4
79.6
79.8
80.0
80.2
80.4
80.6
80.8
81.0
81.2
81.4
81.6
81.8
82.0
82.2
82.4
82.6
82.8
83.0
83.2
83.4
83.6
83.8
84.0
84.2
84.4
84.6
84.8
85.0

De-

1.4671
1.4676
1.4681
1.4685
1.4690
1.4695
1.4700
1.4705
1.4710
1.4715
1.4720
1.4725
1.4730
1.4735
1.4740
1.4744
1.4749
1.4754
1.4759
1.4764
1.4769
1.4774
1.4779
1.4784
1.4789
1.4794
1.4799
1.4804
1.4810
1.4815
1.4820
1.4825
1.430
1.4835
1.4840
1.4845

37.96
38.06
38.16
38.26
38.35
38.45
38.55
38.65
38.75
38.85
38.95
39.05
39.15
39.25
39.35
39.44
39.54
39.64
39.74
39.84
39.94
40.03
40.13
40.23
40.33
40.43
40.53
40.62
40.72
40.82
40.92
41.01
41.11
41.21
41.31
41.40

1.3546
1.3559
1.3571
1.3584
1.3596
1.3609
1.3622
1.3635
1.3647
1.3660
1.3673
1.3686
1.3698
1.3711
1.3724
1.3737
1.3750
1.3763
1.3775
1.3789
1.3801
1.3814
1.3827
1.3840
1.3853
1.3866
1.3879
1.3892
1.3905
1.3918
1.3931
1.3944
1.3957
1.3970
1.3984
1.3997

De-

1.4850
1.4855
1.4860
1.4865
1.4871
1.4876
1.4881
1.4886
1.4891
1.4896
1.4901
1.4906
1.4912
1.4917
1.4922
1.4927
1.4933
1.4938
1.4943
1.4949
1.4954
1.4959
1.4964
1.4970
1.4975
1.4980
1.4985
1.4991
1.4996
1.5001
1.5007
1.5012
1.5017
1.5022
1.5028
1.5033

41.50
41.60
41.70
41.79
41.89
41.99
42.08
42.18"
42.28
42.37
42.47
42.57
42.66
42.76
42.85
42.95
43.05
43.14
43.24
43.33
43.43
43.53
43.62
43-.72
43.81
43.91
44.00
44.10
44.19
44.29
44.38
44.48
44.57
44.67
44.76
44.86

1.4010
1.4023
1.4036
1.4049
1.4063
1.4076
1.4089
1.4102
1.4116
1.4129
1.4142
1.4155
1.4169
1.4182
1.4196
1.4209
1.4222
1.4236
1.4249
1.4263
1.4276
1.4289
1.4303
1.4316
1.4330
1.4343
1.4357
1.4371
1.4384
1.4398
1.4411
1.4425
1.4439
1.4452
1.4466
1.4479

Source: National Canners A ssoc. (1968).


1
Degrees Brix (or Balling) = the percent of sugar (sucrose) by weight at the temperature
indicated on the instrument.
145
2
Degrees Baume = 145
(for materials heavier than water).
Spgr
140
=
130 (for materials lighter than water).
Spgr
3
Accepted by International Commission for Uniform Methods of Sugar Analysis.
Source: Kramer, A., and Twigg, B. A. (editors) (1973). In Quality Control For The Food
Industry. Vol. 2, 3rd Edition. AVI Publishing Co., Westport, Connecticut.

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Food Composition, Properties, and General Data

Sugar Solutions II

(Continued)

TABLE 2.S.53 (Continued)


Degrees
Brix or
perSpecific Specific
cent- gravity
gravity
at
at
age of
sucrose 20/4 C 20/20 C
by
weight

Degrees
Baume
(modulus 145)

Degrees
Brix or
perSpecific Specific
centgravity
gravity
at
age of
at
sucrose 20/4 C 20/20 C
by
weight

Degrees
Baume
(modulus 145)

30.0
30. 1
30. 2
30. 3
30. 4
30. 5
30. 6
30. 7
30.8
30.9

1. 12698
1. 12746
1. 12794
1. 12842
1. 12890
1. 12937
1. 12985
1. 13033
1. 13081
1. 13129

1. 12898
1. 12946
1. 12993
1. 13041
1. 13089
1. 13137
1. 13185
1. 13233
1. 13281
1. 13329

16.57
16.62
16. 67
16. 73
16. 78
16.84
16. 89
16.95
17.00
17.05

35.0
35. 1
35.2
35.3
35. 4
35.5
35.6
35. 7
35.8
35. 9

1. 15128
1. 15177
1. 15226
1. 15276
1. 15326
1. 15375
1. 15425
1. 15475
1. 15524
1. 15574

1. 15331
1. 15381
1. 15430
1. 15480
1. 15530
1. 15579
1. 15629
1. 15679
1. 15729
1. 15778

19.28
19.33
19.38
19.44
19.49
19. 55
19.60
19.65
19.71
19.76

31. 0
31. 1
31. 2
31. 3
31.4
31. 5
31. 6
31. 7
31. 8
31.9

1. 13177
1. 13225
1. 13274
1. 13322
1. 13370
1. 13418
1. 13466
1. 13515
1. 13563
1. 13611

1. 13378
1. 13426
1. 13474
1. 13522
1. 13570
1. 13619
1. 13667
1. 13715
1. 13764
1. 13812

17. 11
17. 16
17. 22
17. 27
17.33
17.38
17.43
17.49
17. 54
17. 60

36.0
36. 1
36. 2
36.3
36. 4
36. 5
36.6
36. 7
36. 8
36. 9

1. 15828
1. 15878
1. 15928
1. 15978
1. 16028
1. 16078
1. 16128
1. 16178
1. 16228
1. 16279

19.81
19.87
19.92
19.98
20.0?
20.08
20. 14
20. 19
20.25
20.30

32.0
32. 1
32.2
32.3
32. 4
32.5
32.6
32. 7
32.8
32.9

1. 13660
1. 13708
1. 13756
1. 13805
1. 13853
1. 13902
1. 13951
1. 13999
1. 14048
1. 14097

1. 13861
1. 13909
1. 13958
1. 14006
1. 14055
1. 14103
1. 14152
1. 14201
1. 14250
1. 14298

17. 65
17. 70
17. 76
17. 81
17.87
17.92
17.98
18.03
18.08
18. 14

37.0
37. 1
37.2
37.3
37.4
37. 5
37.6
37.7
37.8
37.9

1. 15624
1. 15674
1. 15724
1. 15773
1. 15823
1. 15873
1. 15923
1. 15973
1. 16023
I. 16073
1. 16124
1. 16174
1. 16224
1. 16274
1. 16324
1. 16275
1. 16425
1. 16476
1. 16526
1. 16576

1. 16329
1. 16379
1. 16430
1. 16480
1. 16530
1. 16581
1. 16631
1. 16682
1. 16732
1. 16783

20. 35
20.41
20.46
20.52
20.57
2tt 62

33.0
33. 1
33.2
33.3
33. 4
33. 5
33. 6
33. 7
33.8
33.9

1. 14145
1. 14194
1. 14243
1. 14292
1. 14340
1. 14389
1. 14438
1. 14487
1. 14536
1. 14585

1. 14347
1. 14396
1. 14445
1. 14494
1. 14543
1. 14592
1. 14641
1. 14690
1. 14739
1. 14788

18. 19
18. 25
18.30
18. 36
18. 41
18. 46
18. 52
18.57
18.63
18. 68

38.0
38. 1
38.2
38.3
38.4
38.5
38.6
38. 7
38.8
38. 9

1. 16627
1. 16678
1. 16728
1. 16779
1. 16829
1. 16880
1. 16931
1. 16982
1. 17032
1. 17083

1. 16833
1. 16884
1. 16934
1. 16985
1. 17036
1. 17087
1. 17138
1. 17188
1. 17239
1. 17290

34 0
34. 1
34. 2
34. 3
34 4
34 5
34 6
34.7
34. 8

1. 14634
1. 14684
1. 14733
1. 14782
1. 14831
1. 14880
1. 14930
1. 14979
1. 15029
1. 15078

1. 14837
1. 14886
1. 14936
1. 14985
1. 15034
1. 15084
1. 15133
1. 15183
1. 15232
1. 15282

18.73
18. 79
18.84
18.90
18.95
19.00
19.06
19. 11
19. 17
19. 22

39.0
39. 1
39.2
39.3
39. 4
39. ft
39.6
39. 7
39.8
39.9

1. 17134
1. 17185
1. 172S6
1, 17287
1. 17338
1. 17389
1. 17440
1. 17491
1. 17542
1. 17594

1. 17341
1. 17392
1. 17443
1. 17494
1. 17545
1. 17596
1. 17648
1. 17699
1. 17750
1. 17802

34 9

20.68
20.73
20.78
20.84
20.89
20.94
21.00
21.05
21. 11
21. 16
21.21
21.27
21.22
21.38
21.43
21.48
21.54
21.59
21.64
21.70
21.75
21.80
21.86
21.91
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I ^J O> C* Cn Cn 4k
> OS * - - J KS 00 CO CO

03

If

S3

Sill
SO

CO

00

cn

1386 Food Composition, Properties, and General Data

Sugar, Vegetables
TABLE 2.S.54
Free sugars in vegetables as percentage fresh basis
Total
Solids

Glucose

9.15
11.19
11.84

0.92
0.18
0.73

1.30
0.16
0.67

0.28
6.11
0.42

11.45
6.67
9.06
12.00
8.05
8.29
3.46

0.66
1.58
2.06
0.85
0.83
0.49
0.86

0.75
1.20
1.74
0.85
0.74
0.43
0.86

0.41
0.15
0.50
4.24
0.67
0.31
0.06

8.49
5.60
6.15
9.74
7.55
11.95
4.97
12.74
10.84
9.57
10.70
11.56
9.59
11.28
20.99
6.21
20.08

1.51
0.07
0.16
0.27
1.34
0.98
0.25
2.56
1.72
1.81
1.03
2.07
0.56
0.10
0.18
0.90
0.15
1.04
1.69
0.84
1.34
0.42
0.38
0.09
0.77
0.96
0.34
0.17
0.33
1.12
1.50

1.53
0.16
0.32
0.21
1.24
1.47
0.46
2.62
2.03
3.54
1.06
1.09
0.76

0.25
0.07
0.10

Vegetable
Asparagus,
Asparagus officinalis
Beet,1 Beta vulgarus
Broccoli, Brassica oleraceae (botrytis)
Brussels sprout,1 Brassica oleracea
(gemmifera)
Cabbage, Brassica oleracea (capitata)
Cabbage, Brassica oleracea (capitata), red
Carrot, Daucus
carota
Cauliflower,1 Brassica oleracea (botrytis)
Celery, Apium graueolens
Cucumber, Cucumis satiuus
Eggplant, Solanum melongena
(esculentum)
Endive, Cichorum endivia
Escarole, Cichorum endivia
Kale, Brassica oleracea (acephala)
Kohlrabi,
Brassica oleracea (gongylodes)
Leek,1 Allium porrum
Lettuce, Lactuca sativa
Melon, Honeydew, Cucumis melo
Melon, Musk, Cucumis melo (reticulatus)
Melon, Water, Citrullus vulgarus
Okra, Hibiscus
esculentus
cepa
Onion,2 Allium
1
Onion, green, Allium cepa
Parsley, 1Petroselinum hortense
Parsnip, Pastinaca sativa
Pepper, Capsicum frutescens
Potato, new, Solanum 1tuberosum
Potato, stored at 35F
Pumpkin,1 Cucurbita pepo
Radish, white, Raphanus sativus
Radish, red, Raphanus sativus
Rhubarb, Rheum rhaponticum
Rutabaga, Brassica napobrassica
Spinach, Spinacia oleracea
Squash, summer, Cucurbita pepo
Squash, winter, Curcurbita pepo
Sweet corn, Zea mays
Swiss Chard, Beta vulgaris (cicla)
Sweet Potato, Ipomoea batatas Poir
Tomato, Lycopersicon esculentum
Turnip, Brassica rapa

7.13
4.40
5.46
6.20
6.69
8.04
5.55
13.08
22.69
9.20
22.53
5.23
7.40

Fructose Sucrose

0.24
0.87
0.09
1.15
1.43
0.30
0.74
0.39
0.34
0.04
0.82
1.16
0.31
0.09
0.30
1.34
1.18

0.58
1.06
0.10
5.86
3.56
2.35
0.75
0.89
0.86
0.20
2.98
0.11
0.14
1.69
1.30
0.22
0.09
0.07
0.06
0.09
1.61
3.03
0.06
3.37
0.01
0.42

1
2

Contains traces (0.02-0.20%) raffinose, stachyose, or both.


Contains 0.24% to > 1.0% raffinose and stachyose.

Source: Shallenberger, R. S., and Birch, G. G. (editors) (1975). Occurrence and


properties of sugars. In Sugar Chemistry. AVI Publishing Co., Westport, Connecticut.

Food Composition, Properties, and General Data 1387

Sulfuric Acid Solution


TABLE 2.S.55
Various strengths of sulfuric acid solutions (sulfuric acid solutions:
specification requires not less than 94% H2SO4 by weight sp. gr. = 1.835
at 15. Pour acid into excess of H2O and dilute to 1 liter)
H 2 SO 4 Required

H2SO4 Strength Desired


Grams per Liter

Grams
5.32
13.29
21.28
31.91
42.55
52.13
106.38
159.57
265.96
319.15
425.53

12.5
20
30
40
49
100
150
250
300
400

Ml
3.0
7.2

For crude fiber

11.6
17.4
23.2
28.4
58.0
87.0
144.9
173.9
231.9

IN soln

Source: Editorial Board, AOAC (1975). Official Methods of Analysis of the


Association of Official Analytical Chemists, 12th Edition. Association of Official
Analytical Chemists, Washington, D.C.

Sweetening Agents
TABLE 2.S.56
Composition of confectionery sweetening agents

Sugar Product
Sucrose
Corn syrup
Corn sugar
(Cerelose)
Invert sugar
(Nulomoline)
Golden syrup
Molasses
Honey
Maple syrup
Sorghum syrup
Saccharin3
Sucrol3

Total
Sugar
(%)

100

Su-

crose
(%)

Dextrose
(%)

Levu Invert
lose sugar
(%)
(%)

Malt
ose
(%)

Dextrin
(%)

Water
(%)

Sweetening
Power
Sucrose = 100 1

17.65

10 0
302

9.1

66

100

47.63

21.19

26.44

34.68

91

87.5

3.5

0.5

80

Ash
(%)

6
31

68.5
70.36
76.8
64.07

62.6

63

36

53.6
1.9

0.04

74

37.5
8.76
34.48

40.50

20
3.9
4.0

20

0.18

17.7

2.5

35
23

1.47
27

22.5

98
77
74
97
64
69

30,000-50,000
20,000

1
Based on the composition of the sugar products and the relative sweetness values for the different sugars as deter
mined
by Biester.
2
The sweetening power of corn syrup varies according to the grade of the syrup, i.e., degree of hydrolysis: high purity
syrup = 40-45; low purity syrup = 26-29; Sweetose = 56-64.
See recent FDA rulings on use.

Source: Jacobs, M. B. (editor) The Chemistry and Technology of Food and Food Products, 2nd Edition, Vol. 2.
Interscience Publishers, New York.

1388 Food Composition, Properties, and General Data

Sweetening Compounds
TABLE 2.S.57
Sweetening compounds used in meat processing
Sugar
Sucrose
Glucose
Fructose
Invert sugar

Common Name
Sugar
Dextrose
Fruit sugar
Honey

Maltose
Lactose

Corn syrup solids


Milk sugar

Glycogen
Saccharin1

Animal starch
Nonnutritive sweeteners

Type
Disaccharide of glucose and fructose
Monosaccharide
Monosaccharide
Mixture of monosaccharides; 50%
glucose and 50% fructose
65-80% invert sugar
Disaccharide of glucose and glucose
Primarily maltose
Disaccharide of glucose and
galactose
Polysaccharide
C6H4SO2NHCO

Sweetening Value
100

74-90
173

123-130
125-173
33
30
16

Little
30,000-50,000

'See recent FDA rulings on use.


Source: Ockerman, H. W. (1975). Chemistry of muscle and major organs. In Meat Hygiene. J. A. Libby (editor). Lea
& Febiger, Philadelphia.

Sweetness of Sweeteners
TABLE 2.S.58
Degree of sweetness of various sweeteners
Sugar
Sucrose
Fructose
Glucose
Corn syrup
Molasses
Honey
Sorghum syrup
Saccharin1
Dulcin (sucrol)

Degree of Sweetness
100

173.3
74.3
30
74
97
69

30,000-50,000
20,000

'See recent FDA rulings on use.


Source: Braverman, J. B. S. Introduction to the Biochem
istry of Foods. ASP Biological and Medical Press (Elsevier
Division), New York.

Food Composition, Properties, and General Data 1389

Sweet Potato and Irish Potato

FIGURE 2.S.8
Illustrating difference between a food storage tuber (A) and a food storage root (B)
Source: Mittleider, J. R., and Nelson, A. N. (1970). Food for Everyone. Extension Division, Loma Linda University,
California.

Sweet Potato, Composition


TABLE 2.S.59
Proximate composition of edible portion of raw sweet
potatoes1
Component

Percentage

Solids
Total carbohydrate _.
Protein
Mineral matter (ash)
Fat
1

31.5
27.9
1.8
1.1
0.7

Calories per pound of peeled tuber565.

Source: USDA (1971). Sweet potato culture and diseases.


Agriculture Handbook 388.

1390 Food Composition, Properties, and General Data

Sweet Potato, Forms


TABLE 2.S.60
Forms in which sweet potatoes are processed for food
Manner of
preservation and
type of product
Canning:
Sirup packs

Vacuum packs
Solid packs
Purees
Baby foods

Freezing:
Strips, slices,
dices, chunks,
Mashed, souffle
Purees
Dehydration:
Strips, dices

Flakes

Flours

Characterization

Small whole roots, chunks, or


mixed types packed and processed
in sugar sirups of varying concen
trations.
Roots, as above, processed under
vacuum without addition of sirups.
Mashed stock packed solidly in
cans and heat processed.
Comminuted, strained, precooked
stocks, usually unflavored, heat
processed.
Specially prepared and blended,
heat-processed purees for infant
and child feeding. Usually without
additives.
Variously prepared from peeled or
unpeeled potatoes, frozen with or
without sirups, and with or with
out cooking or baking.
Stock prepared as for solid-pack
canning, but preserved by freezing.
Pureed product preserved by freez
ing.
Prepared pieces blanched, dehy
drated with heat and vacuum with
or without antidarkening treat
ments.
Peeled, preheated stock, sliced,
cooked, pureed, double-drum dried,
flaked, packaged in low-oxygen at
mospheres.
Stock washed and dehydrated fresh
or after cooking, ground and sifted.

"Alayam" and
Prepared prebaked roots pulped,
similar speci- pureed, other additives incorpor
alty products, ated, extruded onto trays, baked in
ovens. Used directly as cookies,
snacks, or confections; or ground
to give "Alamalt" flour for use in
ice creams or other products.
Cooking in oil:
Chips

Prepared raw slices of suitable


thickness and shapes immersed in
hot cooking oils, drained, salted as
desired, packaged in low-oxygen
atmospheres.
Source: USDA (1971). Sweet potato culture and diseases.
Agriculture Handbook 388.

Food Composition, Properties, and General Data 1391

Sweet Potato, Nutritive Value

rt

TH

Food energy
Protein

cal.
g.
e\

Fat

Carbohydrates
Calcium
Iron
Vitamins:

me.

I.U.
mg.
mg
mg

Thiamin _
Riboflavin
Niacin
C

2
1
39
47
1

2
1
36
44
1

g
mg.

170.0

155.0

8,970

mg.

11,610

.10
.07
.7

Can ;d, vacuum or solid pack


1 cup
218 grams

Nutrient

Candied, 1
3% by 2M inches)
175 grams

id, peeled after baking


edium about 6 ounces
(5 by 2 inches)
110 grams

;d, peeled after boiling


edium about 6 ounces
(5 by 2 inches) "
147 grams

TABLE 2.S.61
Nutritive value of sweet potatoes prepared in various ways
Nature and size of prepared sweetpotato

24

.13
.09
.9

25

295.0
2
6
60
65
1.6

11,030

17

.10
.08
.8

235.0
4

Trace

54
54
1.7

17,110

.12
.09
1.1
30

Source: USDA Nutritive Value of Foods (1971). Sweet potato culture and diseases. Agriculture
Handbook 388.

Swine Breeds
TABLE 2.S.62
Breeds of swine and their characteristics
Breed
American
Landrace

Place of
Origin
Denmark

Distinctive

Other
Distinguishing
Characteristics
White, although Medium lop ears, Very long side.
small black skin
straight snout ,
spots are comand trim jowl.
mon.
Color

Head
Characteristics

Disqualifications
Black in the hair coat.
Fewer than six teats on
either side.
Erect ears, with no for
ward break.

Beltsville No. 1 United States; by Black with white Fairly long, narrow
(75% Land
the USDA at
head with trim
spots.
race & 25%
Beltsville .
light jowl and
Poland
moderately large,
Maryland, be
China)
drooping ears.
ginning in 1934.
Berkshire

England; chiefly Black with 6 white Medium short nose, Striking style and
in the south
points, 4 white medium dished
carriage.
central counties
feet, some white face, and erect
of Berkshire and
on the face, and ears.
Wiltshire.
a white switch
on the tail.
Any or all white
points may be
missing.

A swirl on upper half of


body.
More than 10% white.

Chester White

United States; White. Small blu


chiefly in Ches
ish spots are
sometimes
ter and Dela
found on the
ware counties
skin, but are dis
ofPennsylvania.
criminate d
against.

Not two-thirds big enough


for age, upright ears, off
colored hair, spots on
hide larger than a silver
dollar, cryptorchidism in
males, hernia in males
or females, or swirls on
body above flanks.

(Continued)

1392 Food Composition, Properties, and General Data

Swine Breeds

(Continued)

TABLE 2.S.62 (Continued)


Breed
CPF No. 1
(Developed
from San
Pierre X
Beltsville
No. 1)

Place of
Origin

Color

C o n n e r Prairie Black and white.


Farm. Noblesville, Ind.; beginning in 1956,
accepted for registry in 1964.

Distinctive
Head
Characteristics

Other
Distinguishing
Characteristics

Fairly long snout; Moderately long


trim jowl: moderand well musate size, droopinf
cled.
ears.

CPF No. i (25% C o n n e r Prairie


Yorkshire,
Farm, Nobles25% Beltsville, Ind.; beville No. 1,
ginning in 1959,
50% Maryaccepted for regland No. 1)
istry in 1964.

Black and white.

Fairly short snout, Fairly long body


small ears that Jut
and length of
forward.
leg, trim mid
dle.

Duroc

UnitedStates;
chiefly in New
York and New
Jersey.

Red, varyingfrom
light to dark.

Medium size ear,


tipping forward.

Hampshire

United States; in Black, w i t h a


Boone County,
white
belt
Kentucky.
aro u nd
the
shoulders and
body, including
the front legs.

Longer and straight


er in the face than
most breeds; ears
carried erect.

Hereford

United States; by
R. U. Webber
of La Plata,
Missouri.

Red body color,


with white face,
legs, and switch
similar to Hereford cattle.

Kentucky Red
Berkshire

United States; in
Kentucky.

Lacombe (55%
Landrace,
23% Berkshire, and
22% Chester
White)

Canada; at the White


Experimental
F a r m Lacombe, Alberta,
beginning in
1947.

Red

Disqualifications

White feet or white spots


on any part of body, any
white on end of nose,
black spots larger than
2 in. in diameter, swirls
on upper half of the body
or neck, ridgeling (one
testicle) boars, or less
than 6 udder sections on
either side.
Any white on head other
than front of snout,
white on hind legs higher than bottom of ham,
more than 2/3 of body
white solid Mack, white
from belt running back
on underline to meet
white on hind quarters,
an incomplete belt, one
or both front legs black,
a swirl, boar with one
testicle, more than 2/3
undersize, or evidence of
tampering to conceal
faulty conformation or
color markings.
A white belt extending over
shoulders, back, or rump;
more than 2/3 white
markings: no white markings on face; fewer than
2 white feet; a swirl; no
marks or identification;
boar with one testicle;
or permanent deformities
of any kind

Shor t u p t u r n e d
nose, dished face,
and erect ears.
Medium-sized flop Of the 3 parent
breeds, it re
ears and a medisembles the
um length, slightly dished face.
Landrace most
closely.

Maryland No. United States; by


the USDA and
1 (62% Landthe U. of Maryrace X 38%
land, Beginning
Berkshire)
in 1941.

Black and white The ears are erect


or slightly droopspotted.
ing and intermediate in size.

Minnesota No. United States; by


the USDA and
1 (48% Landthe U. of Minrace X 52%
nesota, beginTamworth)
niiiU in 1936.

Red with occas- L o n g face, trim L o n g - b o d i e d ,


short-legged,
jowls, and fairly
i o n a l smal l
light shoulders,
black spots.
erect ears.
and a relatively
straight hack.

Minnesota No. United States; by


2 (40% Yorkthe U. of Minshire and
nesota, begin60% Poland
ning in 1941.
China)

Black and white. Ears of medium


size, with erect
carriage. Snout is
shorter thun Minnesota No. 1.

(Continued)

Food Composition, Properties, and General Data 1393

Swine Breeds

(Continued)

TABLE 2.S.62 (Continued)


Breed

Place of
Origin

Color

Distinctive
Head
Characteristics

Other
Distinguishing
Characteristics

Disqualifications

Minnesota No. Rose mount Exper- Black and reel Moderately dished Noted for rapid
growth andrug
spotted; o r
3 (From foliment Station,
face, trim jowl,
gedness.
black and white. ears tilted forlowing 8 line
Rose mount,
or breeds:
Minn.; breedward and slightly
Gloucester
ing stock first
erect.
Old Spot,
released in 1957.
Welsh. Large
White, CLine Poland,
Beltsville
No. 2, Min
nesota No. 1
Minnesota
No. 2, and
San Pierre)
Black

Drooping ears.

OIC (Ohio Im- United States; in


Ohio, by L. B.
proved Ches
Silver of Salem.
ter)
Ohio.

White

Wide, short head


and smooth di shed
face. Ears droop
slightly.

Palouse (65%
Landrace
and 35%
Chester
White)

United States; by
Washington
State University, beginning
in 1945.

White

Head is moderate
in length; the ears
are somewha t
erect but inclined
forward.

Poland China

United States; in
Ohio, in the Miami Valley of
Warren and
Butler Counties.

Black or black Drooping ears.


wit h
white
spots, with 6
white points
the feet, face,
and tip of the
tail.

Spotted

U n i t e d States , Spotted black and


chiefly in Indiwhite, 50% each.
ana.

Montana No. 1
(55% Landrace X %
Hampshire)

United States; in
Montana, by
the USDA and
Montana State
University, be
ginning in 1936.

Tamworth

England- in the
central counties
of Stafford, Leic e s t e r , Warwick, and
Northampton.

Red, varying from Wide between the


ears, .snout moder
light to dark.
ately long and
Black spots may
s t r a i g h t , neat
occur, but are
jowl, and mediobjectionable.
um size, erect
ears.

Wessex Saddleback

Hampshire, England.

Black, with a Fairly long snout,


w h i t e bel t
medium sized ears
around
the
w i t h forward
shoulders and
pitch, trim jowl.
body including
the front legs.

Yorkshire
(known as
the Large
White in
England)

England

White, although Slightly dished face,


black "freckles" and erect ears.
appear.

Swirls on upper half of


body, hernia, cryptor
chidism, spots on skin
with other than white
hair, or inverted nipples.

Fewer than 6 teats on a


side, a swirl on upper
half of body, hernia, or
cry ptorchidi sm.

Must have at Brown or sandy spots; less


than 20% or more than
least six promi80% white on body; boar
nent teats on
with a swirl; small up
each side to be
right ears; not over half
e l i g i b l e fo r
show or sale.
normal size; cramped or
deformed feet; seriously
diseased, b a r r e n or
blind; or if scoring fewer
than 60 points.
Swirls.

Swirls on upper third of


body, hernia, hair color
other than white, cryptorchidism, hermaphrodite, blind or inverted
teats, total blindness, or
fewer than 6 teats on
each side.

Source: Ensminger, M. E. (1969). Animal Science. Interstate Printers and Publishers, Danville,
Illinois.

GO

TABLE 2.S.63
Market classes and grades of hogs
Hogs or Pigs Use Selection

(lbs
120-140
/
140-160
160-180
/
180-200 /
200-220/
220-240

240-270
270-300
300-330
330-360
360-400
400 lbs. up

(kg)
55-64
.109-123
/123-136
64-73
/
136-150
73-82
150-163
82-91 /
163-182
91-100/
182 up
100-109

U.S.
U.S.
U.S.
U.S.
U.S.

/ 400-450
270-300
300-330
/' 450-500
330-360 / 500-600
600 lbs. up
360-400 '

* 182-204
123-136
136-150 / 204-227
227-272
150-163 /
272 up
163-182 /

U.S.
U.S.
U.S.
U.S.
U.S.

Barrows and Gilts


(often called butcher
hogs)

Hogs

Sows (or packing sows)

Slaughter hogs

.
Feeder hogs

<

Stags

All weights

Boars

All weights

Barrows

and Gilts

120-140
140-160
160-180

No. 1,
No. 2,
No. 3,
No. 4,
Utility.
No. 1,
No. 2,
No. 3,
No. 4,
Utility.

Ungraded

U.S. No. 1, U.S. No. 2, U.S. No. 3,


U.S. No. 4, U.S. Utility, Cull.

Barrows, Gilts, and Boars

Ungraded

60-80
80-100
100-120

27.2-36.3
36.3-45.4
45.4-54.5

Ungraded

Barrows and Gilts


Barrows and Gilts

80-100
100-120

36.3-45.4
45.4-54.5

Source: Ensminger, M. E. (1969). Animal Science. Interstate Printers and Publishers, Danville, Illinois.

CO

i^

P
CO

13.6
13.6-27.2

Pigs

ft

p
2

Ungraded
55-64
64-73
73-82

* 9
S- i

CO

Under 30
30-60

Slaughter pigs

Feeder pigs

Commonly Used Grades

Weight Divisions

Sex Class

CO
CO
rfk.

U.S. No. 1, U.S. No. 2, U.S. No. 3,


U.S. No. 4, U.S. Utility, Cull.

Tallow, Beef, Triglyceride Mole Percent Composition


TABLE 2.T.1
0 Double Bonds
PMP
PMSt
StMSt

MPM
MPP
MPSt

PPP
PPSt
StPSt
MStM
MStP
MStSt
PStP
PStSt

ststst

Remaining ones

0.5
1.0
0.5
0.4
0.5
0.5
1.7
3.6
1.8
0.3
0.4
0.5
1.6
3.2
1.6
0.3

1 trans Double Bondcont.


StPE
0.7
PStE
0.6
StStE
0.6
0.8
Remaining ones
1 cis Double Bond
MOP

Transglycerides
Remaining ones

0.5
0.5
5.8
10.5
4.8
1.5
1.4
3.9
3.6
1.6
1.5
4.5
0.2

2 cis Double Bonds


MOO
POO

0.6
12.1

MOSt

POP

post
stost
PMO

StMO

PPO
StPO
PStO

ststo

1 trans Double Bond


PEP1
PESt
PME
StME
PPE
1

0.3
0.5
0.4
0.4
0.8

2 cis Double Bondscont.


5.9
stoo
0.5
OMO
2.1
OPO
0.5
osto
0.3
PPL
0.2
StPL
0.5
PLP
0.4
PLSt
Transglycerides
2.3
Remaining ones
0.4
3 cis Double Bonds
OOO
POL
StOL
PLO
StLO
OPL
OStL
PPLe
StPLe
PStLe
Transglycerides
Remaining ones

4.9
0.8
0.4
0.7
0.3
0.6
0.2
0.1
0.1
0.3
1.6
0.4

E = Elaidic acid.

Source: Boekenoogen, H. A. (editor) (1968). Oil, Fats and Fat Products, Vol. 2. John Wiley & Sons, New York.

1395

1396 Food Composition, Properties, and General Data

Tangerine Oil Composition


TABLE 2.T.2
Chemical composition of tangerine oil
TERPENES:

ALCOHOLS:

KETONES:

Aa-carene
A 3 -carene
a,/3-phellandrene
a-pinene
-pinene
0-myrcene
d-limonene
a-terpinene
p-cymene
a-terpinolene
o-thujene
camphene
A-elemene
copaene
pentadecane
?
/3-elemene
caryophllene
a-elemene
a,/3-humulene
C,3H...
C5H,,
A-cadinene
sabinene
/9-ocimene

citronellol
heptanol
octanol
nonanol
decanol
dodecanol
a,/3-sabinol
linalool
citronellol
nerol
benzyl
trimethyl-benzyl
geraniol
terpinen-4-ol
a-terpineol
cis, trans-carveol
cis, trans-2,8-p-menthadiene-1-ol
l,8-p-menthadiene-9-ol
elemol
thymol
8-p-menthene-l,2-diol
l-p-menthene-9-ol

canzone

ALDEHYDES:

decyl acetate
geranyl acetate
linalyl acetate
terpinyl acetate
methyl N-methylanthranilate

octanal
decanal
undecanal
dodecanal
perilla

PHENOLS:
1,8-cineol
thymol
o-phenylphenol
ACIDS:
heptoic
caprylic
pelargonic
citronellic
capric
undecanoic
lauric
FLAVONE:
tangeretin

ESTERS:

Source: Kesterson, J. W., Hendrickson, R., and Braddock, R. J. (1971). Florida citrus
oils. Florida Agric. Exp. Sta. Tech. Bull. 749.

TABLE 2.T.3
Maximum and minimum values for the physicochemical properties of tangerine oils
Coldpressed
Type oil

Screw Press

Min.

Max.

Min.

Max.

Number samples

Sp. grav. 25C/25C


Ref. ind. *? ^

FMC in-line

FMC rotary

Max.

:3

De-oiler

Min.
20

0.8447
1.4739

0.8445
1.4738

0.8474
1.4744

0.8454
1.4734

0.8473
1.4752

0.8449
1.4736

0.8407
1.4720

8.

Ref. ind. 10% dist. V ^


Difference
Opt. rot. 0 t 2 D

1.4721
0.0018
+93.31

1.4720
0.0018
+90.11

1.4726
0.0026
+91.18

1.4711
0.0018
+90.09

1.4722
0.0034
+93.75

1.4713
0.0015
+90.64

+93.67

Opt. rot. 10% dist. a 2 5 ,


Difference
Aldehyde, %
Ester content, %
Evap. res., %

+94.86
+4.75
1.02

2.75

+94.42
+ 1.11
0.96

2.46

+94.21
+4.12
1.08
1.44
4.83

+92.68
+ 1.50
0.95
0.34
4.04

+96.26
+4.00
1.23

4.75

+92.54
+ 1.55
1.09

2.75

1.24
0.25
0.20

0.530
0.350
1.130
1.430
325
270

0.425
0.250
0.920
1.310
324
268

1.576
0.450
3.580
3.080
328.8
272.8

0.410
0.100
0.810
1.099
322.0
266.0

on

fTI/i

1.

2.

siti

U.V. spectrum m^ log E j g o r nl


CD
1.
2.
Peak
1.
2.

0
I-J

w
rt

lo

c
a

Source: Kesterson, J. W., Hendrickson, R., and Braddock, R. J. (1971). Florida citrus oils. Florida Agric. Exp. Sta. Tech. Bull. 749.

w
CD

1
TABLE 2.T.4
Types of difference tests
Name

a
Method of presentation

Standard

Response

Paired comparison

One present and designated "A" or "not A"; "like A" or


"not like A"
at onset of test and can
be reintroduced
"Different" or "Not different"
A B or A A or B B or B A Subjective

Paired comparison

AB

Duo-trio

A | AB

Triangle

A A B or A B B

Single stimulus
(A not A)

"A" or "B"

CK
1/2

Which is saltier?,
1/2
Which is tougher, etc.
1 /2
One present and designated Which is the different sample? or
Which is the same as A?
None designated; criterion
Which is the odd sample?
1/3
is within test
None designated; criterion
Which is sweeter? More acid? etc.
1/6
is within test
Two present and
Which is A and which is B'r
1/2
designated
None designated; criterion
Which is most different?
1/4 (or less)
is within test

A A B or A B B

Dual standard

AB | AB
B
AAA

Multiple pairs

A B A 13

None designated; criterion Which are A and which are B?


is within test

1/356

B ABA
Used where standard is nonhomogeneous; all samples presented simultaneously.
* As shown for all correct; various higher probabilities for partially correct responses.
Adapted from Peryam (1958).
Source: Amerine, M. A., Pangborn, R. M., and Roessler, E. B. Principles of Sensory Evaluation of Food. Academic Press, New York.

o
o

1/2

Subjective

Triangle

Multiple standard"

Probability

CO
to
00

3
g:

<P 8

GO

jo

CO

SO

I
I

Food Composition, Properties, and General Data 1399

Teeth Eruption
TABLE 2.T.5
Eruption of the teeth of animals
Horse
Dil
Di2
Di3
11
12
13
Dc
C

Dp 2
Dp 3
Dp 4
PI
P2
P3
P4
Ml

M2
M3
1

Sheep, Goat

Ox

Cat

Dog

Swine

Birth to 1 week
4-6 weeks
6-9 months
2V2 years
3V2 years
4V2 years
Does not erupt
4l/2-5 years
Birth to 2 weeks

Before birth
Before birth
Birth to 1 week
1V2-2 years
2-2'/z years
3 years
Birth to 2 weeks1
3 ^ - 4 years1
Birth to 3 weeks

Birth to 1 week
1-2 weeks
2-3 weeks
1-1V2 years
1 y 2 -2 years
2V2-3 years
3-4 weeks'
3-4 years 1
Birth to 4 weeks

2-4 weeks
6-12 weeks
Before birth
1 year
16-20 months
8-10 months
Before birth
6-10 months
5-7 weeks

4-5
4-5
5-6
2-5
2-5
4-5
3-4
5-6
4-6

weeks
weeks
weeks
months
months
months
weeks
months
weeks

Birth to 2 weeks
Birth to 2 weeks
5-6 months
(wolf tooth)
2V2 years

Birth to 3 weeks
Birth to 3 weeks

Birth to 4 weeks
Birth to 4 weeks

1-4 weeks
1-4 weeks

4-6 weeks
6-8 weeks

None
2-2 lh years

None
1V2-2 years

5 months
12-15 months

4-5 months
5-6 months

3 years
4 years
9-12 months
2 years
3V2-4 years

IV2-2V2 years
2V2-3 years
5-6 months
1-1V2 years
2-2 V2 years

1V2-2 years
1V2-2 years
3-5 months
9-12 months
1V2-2 years

12-15 months
12-15 months
4-6 months
8-12 months
18-20 months

5-6
4-5
5-6
6-7
6-7

months
months
months
months
months

2-3 weeks
3-4 weeks
3-4 weeks
3V2-4 months
3V2-4 months
4-4 xli months
3-4 weeks
5 months
Upper: 2 months
Lower: none
4-5 weeks
4-6 weeks
None
Upper: 4 ^ - 5 mo.
Lower: none
5-6 months
5-6 months
4-5 months
None
None

The canine tooth of domestic ruminants has commonly been accounted a fourth incisor.

Source: The Merck Veterinary Manual, 4th Edition. (1973). Merck & Co., Rahway, New Jersey.

Temperature
TABLE 2.T.6
Centigrade and fahrenheit conversion table
INTERPOLATION FACTORS
C= |(F-32)

0.56
1.11
1.67

F
1.8
3.6
5.4

C
2.22
2.78
3.33

rn
4

F
7.2
9.0
10.8

C
3.89
4.44
5.00.

7
8
9

Fw
12.6
14.4
16.2

2
5
F = I- C + 32
3
6
5
Kelvin (Absolute)
K = C + 273.15
Enter table at arrow with the temperature you have; Equivalent Fahrenheit is found 1 column to right
and equivalent Centigrade temperature 1 column to the left.
C
156.7
151.1
145.6
140.0
134.4
128.9
123.3
117.8

-250
-240
-230
-220
-210
-200
-190
-180

F
-418.0
-400.0
-382.0
-364.0
-346.0
-328.0
-310.0
-292.0

C"
112.2
106.7
101.1
-95.6
-90.0
-84.4
-78.9
-73.3

X
-170
-160
-150
-140
-130
-120
-110
-100

F
-274.0
-256.0
-238.0
-220.0
-202.0
-184.0
-166.0
-148.0

C
-72.8
-72.2
-71.7
-71.1
-70.6
-70.0
-69.4
-68.9

-99
-98
-97
-96
-95
-94
-93
-92

-146.2
-144.4
-142.6
-140.8
-139.0
-137.2
-135.4
-133.6
{Continued)

1400 Food Composition, Properties, and General Data

Temperature
TABLE 2.T.6

-68.3
-67.8
-67.2
-66.7
-66.1
-65.6
-65.0
-64.4
-63.9
-63.3
-62.8
-62.2
-61.7
-61.1
-60.6
-60.0
-59.4
-58.9
-58.3
-57.8
-57.2
-56.7
-56.1
-55.6
-55.0
-54.4
-53.9
-53.3
-52.8
-52.2
-51.7
-51.1
-50.6
-50.0
-49.4
-48.9
-48.3
-47.8
-47.2
-46.7
-46.1
-45.6
-45.0
-44.4
-43.9
-43.3
-42.8
-42.2
-41.7
-41.1
-40.6
-40.0
-39.4
-38.9
-38.3
-37.8
-37.2
-36.7
-36.1
-35.6
-35.0

-91
-90
-89
-88
-87
-86
-85
-84
-83
-82
-81
-80
-79
-78
-77
-76
-75
-74
-73
-72
-71
-70
-69
-68
-67
-66
-65
-64
-63
-62
-61
-60
-59
-58
-57
-56
-55
-54
-53
-52
-51
-50
-49
-48
-47
-46
-45
-44
-43
-42
-41
-40
-39
-38
-37
-36
-35
-34
-33
-32
-31

[Continued)

(Continued)

-131.8
-130.0
-128.2
-126.4
-124.6
-122.8
-121.0
-119.2
-117.4
-115.6
-113.8
-112.0
-110.2
-108.4
-106.6
-104.8
-103.0
-101.2
-99.4
-97.6
-95.8
-94.0
-92.2
-90.4
-88.6
-86.8
-85.0
-83.2
-81.4
-79.6
-77.8
-76.0
-74.2
-72.4
-70.6
-68.8
-67.0
-65.2
-63.4
-61.6
-59.8
-58.0
-56.2
-54.4
-52.6
-50.8
-49.0
-47.2
-45.4
-43.6
-41.8
-40.0
-38.2
-36.4
-34.6
-32.8
-31.0
-29.2
-27.4
-25.6
-23.8

34.4
33.9
33.3
32.8
32.2
31.7
31.1
30.6
30.0
29.4
28.9
28.3
27.8
27.2
26.7
26.1
25.6
25.0
24.4
23.9
23.3
22.8
22.2
21.7
21.1
20.6
20.0
19.4
18.9
18.3
17.78
17.22
16.67
16.11
15.56
15.00
14.44
13.89
13.33
12.78
12.22
11.67
11.11
10.56
10.00
-9.44
-8.89
-8.33
-7.78
-7.22
-6.67
-6.11
-5.56
-5.00
-4.44
-3.89
-3.33
-2.78
-2.22
-1.67
-1.11

-30
-29
-28
-27
-26
-25
-24
-23
-22
-21
-20
-19
-18
-17
-16
-15
-14
-13
-12
-11
-10
-9
-8
-7
-6
-5
-4
-3
-2
-1
0
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30

-22.0
-20.2
-18.4
-16.6
-14.8
-13.0
-11.2
-9.4
-7.6
-5.8
-4.0
-2.2
-0.4

1.4
3.2
5.0
6.8
8.6

10.4
12.2
14.0
15.8
17.6
19.4
21.2
23.0
24.8
26.6
28.4
30.2
32.0
33.8
35.6
37.4
39.2
41.0
42.8
44.6
46.4
48.2
50.0
51.8
53.6
55.4
57.2
59.0
60.8
62.6
64.4
66.2
68.0
69.8
71.6
73.4
75.2
77.0
78.8
80.6
82.4
84.2
86.0

-0.56
0.00
0.56
1.11
1.67
2.22
2.78
3.33
3.89
4.44
5.00
5.56
6.11
6.67
7.22
7.78
8.33
8.89
9.44
10.00
10.56
11.11
11.67
12.22
12.78
13.33
13.89
14.44
15.00
15.56
16.11
16.67
17.22
17.78
18.33
18.89
19.44
20.00
20.56
21.11
21.67
22.22
22.78
23.33
23.89
24.44
25.00
25.56
26.11
26.67
27.22
27.78
28.33
28.89
29.44
30.00
30.56
31.11
31.67
32.22
32.78

31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91

87.8
89.6
91.4
93.2
95.0
96.8
98.6
100.4
102.2
104.0
105.8
107.6
109.4
111.2
113.0
114.8
116.6
118.4
120.2
122.0
123.8
125.6
127.4
129.2
131.0
132.8
134.6
136.4
138.2
140.0
141.8
143.6
145.4
147.2
149.0
150.8
152.6
154.4
156.2
158.0
159.8
161.6
163.4
165.2
167.0
168.8
170.6
172.4
174.2
176.0
177.8
179.6
181.4
183.2
185.0
186.8
188.6
190.4
192.2
194.0
195.8

{Continued)

Food Composition, Properties, and General Data 1401

Temperature

(Continued)

TABLE 2.T.6 (Continued)

33.33
33.89
34.44
35.00
35.56
36.11
36.67
37.22
37.78
38.33
38.89
39.44
40.00
40.56
41.11
41.67
42.22
42.78
43.33
43.89
44.44
45.00
45.56
46.11
46.67
47.22
47.78
48.33
48.89
49.44
50.00
50.56
51.11
51.67
52.22
52.78
53.33
53.89
54.44
55.00
55.56
56.11
56.67
57.22
57.78
58.33
58.89
59.44
60.00
60.56
61.11
61.67
62.22
62.78
63.33
63.89
64.44
65.00
65.56
66.11
66.67

92
93
94
95
96
97
98
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125
126
127
128
129
130
131
132
133
134
135
136
137
138
139
140
141
142
143
144
145
146
147
148
149
150
151
152

197.6
199.4
201.2
203.0
204.8
206.6
208.4
210.2
212.0
213.8
215.6
217.4
219.2
221.0
222.8
224.6
226.4
228.2
230.0
231.8
233.6
235.4
237.2
239.0
240.8
242.6
244.4
246.2
248.0
249.8
251.6
253.4
255.2
257.0
258.8
260.6
262.4
264.2
266.0
267.8
269.6
271.4
273.2
275.0
276.8
278.6
280.4
282.2
284.0
285.8
287.6
289.4
291.2
293.0
294.8
296.6
298.4
300.2
302.0
303.8
305.6

67.22
67.78
68.33
68.89
69.44
70.00
70.56
71.11
71.67
72.22
72.78
73.33
73.89
74.44
75.00
75.56
76.11
76.67
77.22
77.78
78.33
78.89
79.44
80.00
80.56
81.11
81.67
82.22
82.78
83.33
83.89
84.44
85.00
85.56
86.11
86.67
87.22
87.78
88.33
88.89
89.44
90.00
90.56
91.11
91.67
92.22
92.78
93.33
93.89
94.44
95.00
95.56
96.11
96.67
97.22
97.78
98.33
98.89
99.44
100.00
100.56

153
154
155
156
157
158
159
160
161
162
163
164
165
166
167
168
169
170
171
172
173
174
175
176
177
178
179
180
181
182
183
184
185
186
187
188
189
190
191
192
193
194
195
196
197
198
199
200
201
202
203
204
205
206
207
208
209
210
211
212
213

F
307.4
309.2
311.0
312.8
314.6
316.4
318.2
320.0
321.8
323.6
325.4
327.2
329.0
330.8
332.6
334.4
336.2
338.0
339.8
341.6
343.4
345.2
347.0
348.8
350.6
352.4
354.2
356.0
357.8
359.6
361.4
363.2
365.0
366.8
368.6
370.4
372.2
374.0
375.8
377.6
379.4
381.2
383.0
384.8
386.6
388.4
390.2
392.0
393.8
395.6
397.4
399.2
401.0
402.8
404.6
406.4
408.2
410.0
411.8
413.6
415.4

C
101.11
101.67
102.22
102.78
103.33
103.89
104.44
105.00
105.56
106.11
106.67
107.22
107.78
108.33
108.89
109.44
110.00
110.56
111.11
111.67
112.22
112.78
113.33
113.89
114.44
115.00
115.56
116.11
116.67
117.22
117.78
118.33
118.89
119.44
120.00
120.56
121.11
121.67
122.22
122.78
123.33
123.89
124.44
125.00
125.56
126.11
126.67
127.22
127.78
128.33
128.89
129.44
130.00
130.56
131.11
131.67
132.22
132.78
133.33
133.89
134.44

214
215
216
217
218
219
220
221
222
223
224
225
226
227
228
229
230
231
232
233
234
235
236
237
238
239
240
241
242
243
244
245
246
247
248
249
250
251
252
253
254
255
256
257
258
259
260
261
262
263
264
265
266
267
268
269
270
271
272
273
274

417.2
419.0
420.8
422.6
424.4
426.2
428.0
429.8
431.6
433.4
435.2
437.0
438.8
440.6
442.4
444.2
446.0
447.8
449.6
451.4
453.2
455.0
456.8
458.6
460.4
462.2
464.0
465.8
467.6
469.4
471.2
473.0
474.8
476.6
478.4
480.2
482.0
483.8
485.6
487.4
489.2
491.0
492.8
494.6
496.4
498.2
500.0
501.8
503.6
505.4
507.2
509.0
510.8
512.6
514.4
516.2
518.0
519.8
521.6
523.4
525.2

(Continued

03

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09

1404 Food Composition, Properties, and General Data

Temperature of Vaporization, Latent Heat of


Vaporization, Boiling Point
TABLE 2.T.7
Relation between temperature of vaporization, latent heat of vaporization,
and the boiling point of water
Temperature
Latent Heat
Inches of Vacuum
F.
(Hg)
B.t.u.
32
1073.4
29.82
50
29.64
1063.3
75
29.13
1049.4
100
28.07
1035.6
125
26.04
1021.6
150
22.42
1007.4
175
16.22
992.8
200
6.47
977.9
212
0.00
970.4
Source: Desrosier, N. W. (editor) (1970). In The Technology of Food Preservation, 3rd
Edition. AVI Publishing Co., Westport, Connecticut.

Temperatures Corresponding to Gauge Pressure at


Various Altitudes
T A B L E 2.T.8

Guide to pressures above sea level

Temp. Sea
Dcg.F. Level
200
205
210
212
0.0
215
0.9
220
2.5

Feet above sea level


Temp.

500 1000 2000 3000 4000 5000 6000 Deg.C.

93.3

0.5 0.9 96.1

0.4 0.9 1.4 1.8 2.3 98.9

02
0.5 1.0 1.5 2.0 2.4 2.9 100.0
1.1 1.4 1.9 2.4 2.9 3.3 3.8 101.7
2.7 3.0 3.4 3.9 4.4 4.9 5.3 104.4

225
230
235
240
242
245

4.2 4.5 4.7 5.2 5.7 6.2 6.6


6.1 6.3 6.6 7.1 7.6 8.0 8.5
8.1 8.3 8.6 9.1 9.6 10.0 10.5
10.3 105 10.8 11.3 11.7 12.2 12.7
11.2 11.4 11.7 12.2 12.7 13.1 13.6
12.6 12.9 13.1 13.6 14.1 14.6 15.0

7.1
9.0
11.0
13.1
14.1
15.5

107.2
110.0
112.8
115.6
116.7
1183

248
250
252
255
260

14.1
15.1
16.2
17.8
20.7

17.0
18.0
19.1
20.7
23.6

120.0
121.1
1222
123.9
126.7

143
15.4
16.4
18.1
21.0

14.6
15.6
16.7
18.3
212

15.1
16.1
17.2
18.8
21.7

15.6
16.6
17.7
19.3
22.2

16.0
17.1
18.1
19.8
22.7

165
17.5
18.6
20.2
23.1

Source: Processes for Low-Acid Canned Foods in Metal Containers,


10th Edition. National Canners Association Research Laboratory Bull.
26L.

Food Composition, Properties, and General Data

1405

Tenderness of Poultry

12
Hours

16

20

24

FIGURE 2.T.1
Effect of holding time on tenderness of poultry (the curve varies somewhat with size and kind of fowl and may vary
with birds of the same lot and treatment. Maximum tenderness is reached usually at from 12 to 24 hr)
Source: Snyder, E. S., and Orr, H. L. (1964). Poultry meat. Dep. Agric. Publ. 9, Can. Dep. Agric, Ottawa.

Thermal-Arrest Time

FREEZING

FIGURE 2.T.2
Thermal-arrest time indicated by A (15 min), B (155 min), and C (250 min) in the diagram
Source: Borgstrom, G. (1968). Principles of Food Science, Vol. 1. Macmillan Publishing Co., New York.

1406 Food Composition, Properties, and General Data

Thermal-Death-Time

Curve

NO ORG/m
TOT CURVES

1000.0-

SPORES

100.0 -

10.0
SPORES

210

220

230

240

250

MINUTES

FIGURE 2.T.3
Thermal-death-time curves for spores and vegetative cells showing z and F values
Source: Borgstrom, G. (1968). Principles of Food Science, Vol. 1. Macmillan Publishing Co., New York.

Food Composition, Properties, and General Data 1407

Thermophiles
TABLE 2.T.9
Thermophiles of importance to the food industries

Name

HeatResistant
Spores

Economic Importance

Streptococcus thermophilus

Grow during pasteurization of milk. Ripening agent in


Swiss cheese.
Lactobacillus bulgaricus
Bulgaricus milk. Lactic acid manufacture.
Lactobaallus thermophilus Grow during pasteurization of milk.
Lactobacillus delbruckii
Acidification of brewery mash. Lactic acid manufacture.
Bacillus calidolactis
Coagulates milk held at high temperatures.
Bacillus thermoacidurans
Flat sour spoilage of tomato juice.
Bacillus stearothermophilus Flat sour spoilage of canned foods.
Clostridium thermoHard swells of canned foods.
saccharolyticum
Clostridium nigrificans
Sulfide-stinkers of canned foods

Growth Temperatures
Optimum
Range
Degrees F. Degrees F.

Oxygen
Requirements

None

120

77 -140

Facultative

None
None
Vone
Yes
Yes
Yes
Yes

120
131
113
131-149
113
122
131-143

77 -140
86 -150
70 -140
113-167
80 -140
113-169
110-160

Facultative
Facultative
Facultative
Facultative
Facultative
Facultative
Anaerobic

Yes

131

80 -158

Anaerobic

Source: Desrosier, N. W. (editor) (1970). Principles of food preservation by canning. In The Technology of Food
Preservation, 3rd Edition. AVI Publishing Co., Westport, Connecticut.

Thiamin
TABLE 2.T.10
Thiamin content of foods
Mg/100 g
Peas
Lima beans
Asparagus
Corn
Cauliflower
Potatoes
Watermelon
Sweet potatoes
Spinach

0.35
0.24
0.18
0.15
0.11
0.10
0.10
0.10
0.10

Mg/100 g
Broccoli
Brussels sprouts
Oranges
Tomatoes
Lettuce
Bananas
Grapefruit
Apples

0.10
0.10
0.09
0.06
0.06
0.05
0.04
0.03

Source: White, P. L., and Selvey, N. (editors) (1974). Nutritional Qualities


of Fresh Fruits and Vegetables. Futura Publishing Co., Mt. Kisco, New
York.

1408 Food Composition, Properties, and General Data

Thiamin, Daily

Recommendations
MILLIGRAMS

CHILDREN

0.7
-1 to 4 -

1.2

0.9
4 to 7 - 7 to 11

11 to 15-

1.2

-51 +

23-M5to
to
51 23

15 to 23.+
FEMALES

1.0
ag e

-23 to 51 +

1.1

-11 to

Pregnant +

laCta in9

'

0.3

+ 03

GOOD SOURCESt
MILLIGRAMS
Pork

3'/ 2 oz.

-H.03

Pork Sausage
2 oz.
Liver

3'/j oz.

Lamb

3'/> oz.-

Veal

-> 0.33
> 0.22
0.18

3</2 oz.

Luncheon Meat
2 oz. "
Beef

0.17

3'/, oz .

Dried Beans
and Peas % cup
Peas

'/, cup

Orange

1 med.

Potato

1 med.

Dark Green Leafy


Vegetables '/jcup

Oysters 6-9 med.

>'

Nuti

% cup

Fish

3'/j oz.

> 0.09

> 0

Poultry

3 '/ 2 oz.

0.08

Egg

1 med.> 0.05

Cereal

Vi cP

> 0.09

Bread

1 slice

0.06

Milk

1 cup-

0.08

tAverage nutrient content as food is served. (Note: 3'/a oz equals approximately 100 g.)
FIGURE 2.T.4
Source: Lessons on Meat. (1974). National Live Stock and Meat Board, Chicago.

Food Composition, Properties, and General Data 1409

Thiamin, Food
TABLE 2.T. 11
Thiamin content of foods, as purchased (mg/100 g)
Cereal Products
Biscuits
Bread, white
Bread, wholemeal
Cakes
Flour, white
Flour, wholemeal
Macaroni
Oatmeal
Rice (highly milled)
Semolina
Dairy Products
Cheese
Milk
Eggs
Fish, white
Herring
Cod roe

0.035-0.060
0.18
0.20
0.085-0.160
0.40
0.28
0.14
0.50
0.08
0.12
0.03
0.04
0.10
0.02-0.08
0.03
1.5

Fruits
Meat
Bacon
Beef
Heart
Kidney
Liver
Mutton
Pork
Sausages (pork)
Veal
Nuts
Vegetables
Peas (green)
Potatoes
Vegetables (other)
Yeast Extracts

0.01-0.05
0.40
0.08
0.60
0.30
0.30
0.15
1.0
0.17
0.10
0.1-1.0
0.32
0.10
0.02-0.10
2.4-3.0

Source: Sinclair, H. M., and Hollingsworth, D. F. (1969). Hutchison's Food and the Principles of Nutrition. Edward
Arnold (Publishers), London, England.

Titer, Fats and Oils


TABLE 2.T.12
Titer points of some common fats and oils
Titer Point

Titer Point

Fat or Oil

Fat or Oil

Babassu
Borneo tallow
Cacao butter
Coconut
Corn
Cottonseed
Hempseed
Kapok
Linseed
Mustard (white)
Mustard (black)
Olive
Palm kernel
Palm
Peanut
Rape
Rice bran

22-23
51-53
45-50
20-24
14-20
30-37
14-17
27-32
19-21
8-10
6-8
17-26
20-28
40-47
26-32
11-15
26-28

Safflower
Sesame
Soybean
Sunflower
Teaseed
Tung
Walnut
Butterfat
Lard
Tallow-beef
Tallow mutton
Horse fat
Cod liver
Sardine
Whale
Sperm
Wool fat

15-18
20-25
21-23
16-20
13-18
36-37
14-16
33-38
32-43
40-47
43-48
34-38
18-24
27-28
22-24
8-14
38-40

Source: Mahlenbacher, C. V. The Analysis of Fats and Oils. Garrard Press, Champaign,
Illinois.

1410 Food Composition, Properties, and General Data

Tocopherols
TABLE 2.T.13
Tocopherols in food (mg/100 gm)
Food

No. of
Values Averaged

Nuts and grains


Almond
Barley
Corn
Millet
Oats
Peanuts
Peas
Pecans
Poppy seed
Rice
Rye

Walnut,
English
Wheat
Vegetable oils
Coconut
Corn
Cottonseed
Neem
Olive
Palm
Peanut
Rapeseed
Safflower
Sesame
Soybean
Sunflower
Walnut
Wheat germ
Mustard seed
Asparagus
(fresh weight)
Carrots
(fresh weight)
Cucumber
Mango,
flesh, green
Mango,
flesh, ripe
Muskmelon
Tomato

a-T

a-T-3

0-T

0-T-3

2
5
11
1
6
1
3
1
1
5
4

27.4

0.51

0.3 1

0.4
0.6

1.3

0.3

tr

0.7s
0.41

1
9

0.4
1.0

1
8
9
1
4
4
11
5
3
2
14
10
1
3
1

0.05
0.7
9.7
0.5
1.2
1.8
0.3
0.8

0.5

0.2

0.7

tr

0.1 4

0.9

1.3

0.4

0.9

0.48
0.5

0.24

2.57
0.1

7-T

0.91 4
0.05
3.8
1.3

0.3 4
6.6,3
6.4
19.1
9.2

0.314
0.6

15.8

7-T-3

0.2 3
0.56

5-T

5-T-3

0.01 1
tr
0.4

1
0.6

0.04 s

1.3
0.08 1

0.53

1.9

59.5 1
26.0
17.6

0.63
1.8

59.0

7.013
2.1
1.21
24.01

26.49
0.8 3
45.0 1
27.I
5.8

0.05

0.07

0.04

0.01

0.08

0.26

0.27

0.98
10.1
18.2

11.2
38.9

5.1

5.01

2.6

71.0

18.1

25.6
13.0
18.4
38.7
13.6
10.1
48.7
56.3
133.0

14.31

8.6

1.8

0.51
8.4

3.21

60.2
38.7
58.0

31.62
21.4
38.0
17.4
29.0
59.3
5.1

28.61

6.91

1
One value reported.
2
Slover, unpublished data.
3
Average of two values.
4
Average of three values.
5
Average
of four values.
6
Average of six values.
7
Average of seven values.
8
Average of eight values.
9

Average of twelve values.

Source: Bauernfeind, J. C. (1975). Tocopherols. In Encyclopedia of Food Technology. A. H. Johnson, and M. S.


Peterson (editors). AVI Publishing Co., Westport, Connecticut.

3
e
ft*

TABLE 2.T.14
Composition of tomato and tomato products, 100 g
Tomato
Fresh Canned

mg

23

93.7

93.6

75.0

21
1.0
0.2

19
0.9
0.1

76
3.4
0.4

4.3
0.4
0.8
6
19
0.5
130
217
900

4.3
0.2
1.1
7
18
0.9
200
227
800

17.1

68.2

0.9
4.1
27
70
3.5
790
888

3.1

0.05
0.03

0.05
0.03

0.7

0.8

17

16

3300
0.20
0.12
3.1
49

1.0
303

11.6
2.2

17.0
85
279
7.8

3934
3518
13100
0.52
0.40
13.5
239

Cocktail

Tomato
Puree
(pulp)

93.0

Catsup

Chili
Sauce

Tomato
Paste

87.0

68.6

68.0

75.0

21
0.7
0.1

39
1.7
0.2

106
2.0
0.4

104
2.5
0.3

82
3.4
0.4

5.0
0.2
1.2
10
18
0.9
200
221
800

8.9
0.4
2.2
13
34
1.7
399
426

25.4

24.8

18.6

0.5
3.6
22
50
0.8

0.7
4.4
20
52
0.8

0.9
2.6
27
70
3.5
38
888

0.05
0.02
0.06
16

1600
0.09
0.05
1.4
33

1042
363

1400
0.09
0.07
1.6
15

1338
370

1400
0.09
0.07
1.6
16

3300
0.20
0.12
3.1
49

0
fto

oo
3a
09

'

3'
p

xi

13

8CO
S"

3
cm

B
I
SP

neral Da

Source: Gould, W.A. (editor) (1974). Composition of tomatoes. In 'Tomato Production, Processing and Quality Evaluation. AVI Publishing
Co., Westport, Connecticut.

3
8 ^1

Comx

Water (%)
93.5
Food energy
22
(calories)
1.1
Protein, gm
0.2
Fat, gm
Carbohydrate:
4.7
total, gm
0.5
fiber, gm
0.5
Ash, gm
13
Calcium, mg
27
Phosphorus, mg
0.5
Iron, mg
3
Sodium, mg
244
Potassium, mg
Vitamin A (I.U.) 900
Thiamine, mg
0.06
Riboflavin, mg
0.04
0.7
Niacin, mg.
Ascorbic acid,

Regular

Tomato Juice
Concentrated Dehydrated

1412 Food Composition, Properties, and General Data

Tomato Grades
TABLE 2.T.15
U.S. standards for grades of tomatoes for processing (3-1-73)
Factor

Category A

Category B

Firmness

Firm

Fairly firm

Fairly firm

Any worm attached


Freezings
Worm injury
Anthracnose

Free
Free
Free
Free

Free
Free
Free
Free

Free from
Free from
Free from
Not more than 2

from
from
from
from

from
from
from
from

Category C

Culls
Water soaked, soft,
shriveled, or puffy
over 20% waste
Affected
Tomatoes Classed as
Culls

Source: Gould, W. A. (editor) (1974). Tomato grading practices. In Tomato Production,


Processing and Quality Evaluation. AVI Publishing Co., Westport, Connecticut.

Tragacanth Species
TABLE 2.T.16
Geographical distribution of tragacanth species
Species
A.
A.
A.
A.
A.
A.
A.
A.
A.
A.

Geographical Distribution

gummifer
kurdicus
brachycalyx
eriostylus
pycnocladus
verus
leiocladus
adscendens
strobiliferus
heratensis

Northern Kurdistan, Armenia, Asia Minor and Syria


Southern Kurdistan to Asia Minor and Syria
Iranian Kurdistan and Luristan
Luristan
Kermanshab (Shahu and Avroman Mts.)
Western Iran
Western and Central Iran
South Western and Southern Iran
Eastern Iran
Khorasan to Afghanistan

Source: Howes, F. N. Vegetable Gums and Resins. Ronald Press Company, New York.

Transit Temperature
TABLE 2.T.17
Desirable transit temperatures for fruits and vegetables
Product
Apples
Avocados
Most varieties
West Indian varieties
Bananas (green)
Cherries (sweet)
Cranberries
Dates
Grapefruit
Limes
Oranges
Arizona & California
Florida & Texas

Temperature (F)
32-40
45
55

56-60
32

36-40
40-50
50-60
48-50
40-44
32-40

Product

Temperature (F)

Asparagus

32-36

Beans (snap)
Cantaloupe
Celery
Cucumbers
Honeydew melon
Lettuce
Onions (dry)
Peppers (sweet)
Potatoes
Early crop
Late crop

45
35-40
32
45-50
45-50
32
32-40
45-50
50-60
40-50

Source: White, P. L., and Selvey, N. (editors) (1974). Nutritional Qualities of Fresh Fruits and Vegetables. Futura
Publishing Co., Mt. Kisco, New York.

Food Composition, Properties, and General Data

1413

Triangular Taste Test and Preference


TABLE 2.T.18
Significance in triangular taste tests (p = |

No. of
Tasters
or

Tastings
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
60
70
80
90
100

Minimum Agreeing Judgments Necessary


to Establish Significant Differentiation
(Two-tail Test)
Probability Level
.05
.01
.001
4
4
4
5
5
5
5
6
6
6
7
7
7
7
8
8
8
8
9
9
9
9
10
10
10
10
11
11
11
11
11
11
12
12
12
13
13
13
13
13
14
14
14
14
15
15
17
19
21
23
26

4
5
5
5
6
6
6
7
7
7
8
8
8
9
9
9
9
10
10
10
10
11
11
11
12
12
12
12
13
13
13
13
14
14
14
14
15
15
15
15
15
16
16
16
16
16
19
21
24
26
28

5
6
6
6
7
7
8
8
8
9
9
9
10
10
10
11
11
11
12
12
12
12
13
13
13
14
14
14
14
15
15
15
16
16
16
16
17
17
17
17
18
18
18
18
19
19
21
24
26
29
31

Minimum Correct Answers Necessary


to Establish Significant
Differentiation (One-tail Test)
Probability Level
.05
.01
.001
3
4
4
4
4
5
5
5
5
6
6
6
7
7
7
7
7
8
8
8
8
9
9
9
9
10
10
10
10
10
11
11
11
11
12
12
12
12
12
13
13
13
13
14
14
14
16
18
20
22
24

4
4
5
5
5
6
6
6
7
7
7
7
8
8
8
9
9
9
9
10
10
10
10
11
11
11
11
12
12
12
12
13
13
13
13
14
14
14
14
15
15
15
15
15
16
16
18
21
23
25
27

5
5
6
6
7
7
7
8
8
8
9
9
9
10
10
10
10
11
11
11
12
12
12
12
13
13
13
13
14
14
14
15
15
15
15
16
16
16
17
17
17
17
18
18
18
18
21
23
26
28
30

Source: Roessler, E. B., Baker, G. A., and Amerine, M. A. One-tailed and Two-tailed tests in organoleptic
comparisons. Food Res. 21, 117.

1414 Food Composition, Properties, and General Data

Triangular Taste Test Probability


TABLE 2.T.19
Probability in triangular taste tests
No. of
Tasters
or

Tastings

No. of Correct Answers Necessary


to Establish Significant
Differentiation
P = 0.05
P = 0.01
P = 0.001

No. of
Tasters
or

Tastings

No. of Correct Answers Necessary


to Establish Significant
Differentiation
P = 0.001
P = 0.01
P = 0.05

7
8
9
10
11
12
13
14
15
16
17
18
19

5
6
6
7
7
8
8
9
9
10
10
10
11

6
7
7
8
8
9
9
10
10
11
11
12
12

7
8
8
9
9
10
10
11
12
12
13
13
14

57
58
59
60
61
62
63
64
65
66
67
68
69

27
27
27
28
28
28
29
29
30
30
30
31
31

29
29
30
30
30
31
31
32
32
32
33
33
34

31
32
32
33
33
33
34
34
35
35
36
36
36

20
21
22
23
24
25
26
27
28
29
30
31
32
33
34

11
12
12
13
13
13
14
14
15
15
16
16
16
17
17

13
13
14
14
14
15
15
16
16
17
17
18
18
19
19

14
15
15
16
16
17
17
18
18
19
19
19
20
20
21

70
71
72
73
74
75
76
77
78
79
80
81
82
83
84

32
32
32
33
33
34
34
34
35
35
35
36
36
37
37

34
34
35
35
36
36
36
37
37
38
38
38
39
39
40

37
37
38
38
39
39
39
40
40
41
41
41
42
42
43

35
36
37
38
39
40
41
42
43
44
45
46
47
48
49

18
18
18
19
19
20
20
21
21
21
22
22
23
23
23

19
20
20
21
21
22
22
22
23
23
24
24
25
25
25

21
22
22
23
23
24
24
25
25
25
26
26
27
27
28

85
86
87
88
89
90
91
92
93
94
95
96
97
98
99

37
38
38
39
39
39
40
40
40
41
41
42
42
42
43

40
40
41
41
42
42
42
43
43
44
44
44
45
45
46

43
44
44
44
45
45
46
46
46
47
47
48
48
49
49

50
51
52
53
54
55
56

24
24
25
25
25
26
26

26
26
27
27
27
28
28

28
29
29
29
30
30
31

100
200
300
400
500

43
80
117
152
188
363
709

46
84
122
158
194
372
722

49
89
127
165
202
383
737

1,000
2,000

Source: Roessler, E. B., Warren, J., and Guymon, J. F. Significance in triangular taste tests. Food Res. 13, 503.

Food Composition, Properties, and General Data 1415

Trichinosis

20-25 PIC CARCASSES K R LOT

Q9QOOOO

5-S( OF DIAPHRAGM PILLARS FROM EACH P K

1 0 0 - l W i POOLED SAMPLE. FINELY GROUND

4-6 HOUR DIGESTION. 110* F. 1% PEPSIN.


1% HCI SOLUTION
OPTIONAL 45 MIN. POST DIGESTION SETTLING,
2 / 3 SUPERNATANT SIPHONED OFF

7" BAERMANN FUNNEL. 6 0 MESH SIEVE. 45MIN .


(110*F OR ROOM TEMPERATURE)

5" FUNNEL 45MIN.


(IKTF OR ROOM TEMPERATURE)
SAMPLE DRAWN INTO RULEO EXAMINATION DISK

MICROSCOPIC EXAMINATION: 2 S I - 3 0 B

FIGURE 2.T.5
Schematic outline of modified pooled sample trichinosis diagnostic technique
Source: Zimmerman, W. F. (1975). Trichinosis. In Meat Hygiene. J. A. Libby (editor). Lea & Febiger, Philadelphia.

Turkey Composition
TABLE 2.T.20
Nutrient composition of cooked turkey meats
.S

C 4)

ood
al./]

e
S3

o*,
Turkey, roasted and boned
Breast (white meat)
male
female
Leg (dark meat)
male
female
Skin
Edible Viscera
male
female
Smoked Turkey, bones
Breast
Leg

Chicken, roasted and boned


Breast
Leg

11
ois
u

ure 1

&

'a
U,

'3
S

<

co "eg

33.5
35.0

194
215

5.8
6.1

6.7
8.3

59
56

1.1
1.1

30.8
30.3
17.7

224
230
375

7.3
7.6

21.2

11.2
12.1
33.8

57
56
45

1.0
1.0
1.0

23.5
17.8

200
254

14.3

14.0
20.3

61
61

1.6
1.2

31.0
30.2

207
221

6.7
7.3

9.2

11.1

57
56

2.8
2.8

31.5
25.4

138
168

4.4
6.6

1.3
7.3

66
67

1.0
0.9

8.5

Source: Snyder, E. S., and Orr, H. L. (1964). Poultry meat. Dep.


Agric. Publ. 9, Can. Dep. Agric, Ottawa.

05

ood Coi

1o

TABLE 2.T.21
Varieties of turkeys and their characteristics

Bronze

36

20

Plumage

Beak

Black; with an Light horn at


iridescent
tip, dark
sheen of
at base.
red, green,
bronze.

Color of
Throat
Wattle
Red, changeable
to bluish
white.

GO

Beard
Black

Shanks &
Toes
Dull black in
young;
smoky pink
in mature
birds.

White Holland

33

18

Pure white.

Light pinkish
horn.

Red, changeable
to pinkish
white.

Deep
black

Pinkish white.

Beltsville
Small, white

23

13

Pure white.

Light pinkish
horn.

Red, changeable
to pinkish
white.

Black

Pinkish white.

Source: Ensminger, M. E. (1969). Animal Science. The Interstate Printers & Publishers, Inc., Danville, Illinois.

Comments
The Broad-breasted
Bronze is a sub
variety.
Of all meat animals,
the Broad-breasted
Bronze most uni
formly produces a
well-fleshed car
cass.
Very similar to
.Bronze; only
white, and slightly
higher in fertility.
Developed by the
USDA. These
small turkeys are
good egg producers
of high hatch
ability.

itioi

Variety

Standard Weights
Adult torn
Adult hen
(lb)
(lb)

en

13

1
w

Icn

1
a
o

D
S3

Unsaponifiable Matter
TABLE 2.U.1
Unsaponifiable content of some fats and oils

Oil or Fat
Babassu
Cacao butter
Castor
Chinese vegetable
tallow
Coconut
Corn
Cottonseed
Hempseed
Kapok
Linseed
Mustard seed
(white)
(black)
Olive
Palm
Palm kernel

Unsaponifiable
Matter
%

Oil or Fat

0.2-0.8
0.2-1.0
<1.0

Peanut
Perilla
Rapeseed
Rice bran
Safflower
Sesame
Soybean
Sunflower
Teaseed
Tung
Lard
Neatsfoot
Tallow (beef)
Tallow (mutton)
Whale

0.5-1.5
<0.5
0.8-2.0
<1.5
<1.5
0.5-1.0
<1.7
0.7-1.5
0.7-1.5
0.7-1.1
0.3-1.0
0.2-0.8

Cod

Shark liver

Unsaponifiable
Matter
%

0.2-0.8
0.6-1.3
0.7-1.3
3.0-5.0
0.3-1.3
0.9-2.3
0.5-1.6
0.3-1.3
<1.5
<1.0
<0.8
<0.8
<1.0
<1.0
1.6-1.9
3.3-4.7
13.0-20.0

Source: Mahlenbacher, C. V. The Analysis of Fats and Oils. Garrard Press, Champaign, Illinois.

1417

1418

Food Composition, Properties, and General Data

Unsaturated Fatty Acids


TABLE 2.U.2
Name, formula, and source of unsaturated fatty acids
Common Name

Systematic Name

Formula

Source

Monoethenoid Fatty Acids


Caproleic

9-Decenoic

Ci0H18O2

Lauroleic

5-Dodecenoic

Ci2H22O2

9-Dodecenoic

C12H22O2

5 -Tetradecenoic

C 14 H26 O 2

Myristoleic

9-Tetradecenoic

Palmitoleic
("Physetoleic")

9-Hexadecenoic

Petroselinic

6-Octadecenoic

Oleic

9-Octadecenoic

Vaccenic

11-Octadecenoic

C18H34O2

Gadoleic

9-Eicosenoic

C20 H38 O 2

Cetoleic

11-Eicosenoic
11 -Docosenoic

Erucic

13-Docosenoic

Linoleic
Hiragonic
Linolenic
Eleostearic
Arachidonic
Clupanodonic

22

22

Butter fat, milk fat of human,


goat; sperm head oil.
Herring oil, sperm blubber and
head oil.
Cochineal wax (Coccus cacti),
cow's milk fat.
Sperm and dolphin oils, whale
head oil, sardine.
Whale oil, shark liver oil, eel
oil, turtle oil, human milk
fat, depot fats.
Sperm head oil (Physeter
macrocephalus Shaw), milk
fat, seed oils, marine oils.
Parsley seed oil, coriander,
Umbelli ferae.
Olive oil, pork fat, most fats
and oils.
Butter, beef fat, mutton fat,
lard.
Cod-liver oil, many fish and
marine oils.
Jojoba oil.
Marine oil, shark liver, herring,
sardine and other marine
oils.
Mustard and rapeseed oils.

Diethenoid and Polyethenoid Fatty Acids


Linseed oil, most seed fats.
9,12-Octadecadienoic
CisH3 2 O 2
Sardine oil.
6,10,14-Hexadecatrienoic
C16H26O2
Hempseed oil, linseed oil,
9,12,15-Octadecatrienoic
C 1 8 H3o0 2
walnut oil, soybean oil,
seed oils.
Ci8H30O2
Tung oil, bagilumbang nut,
9,11,13-Octadecatrienoic
essang-seed oil.
Liver lipid, brain, egg lecithin,
C20H32O2
5,8,11,14-Eicosatetraenoic
glandular organs.
Sardine oil, whale oil.
4,8,12,16-Eicosatetraenoic
C20H32 0 2
Sardine oil, sturgeon oil, white
4,8,12,15,19Docosapentaenoic
fish oil, pilchard oil, codliver oil, other fish oils.

Source: Mahlenbacher, C. V. The Analysis of Fats and Oils. Garrard Publishing Co., Champaign, Illinois.

Variety Meat, Cooking


TABLE 2.V.1
Timetable for cooking variety meats
Kind

Braised

Broiled

LIVER
Beef
3- to 4-pound
piece
Sliced
Veal (Calf), sliced
Pork
Whole
(3 to 3y2 pounds)
Sliced
lamb, sliced

Cooked in Liquid

2 to 2y2 hours
20 to 25 minutes
8 to 10 minutes

1 V2 to 2 hours
20 to 25 minutes
8 to 10 minutes

KIDNEY
Beef
Veal (Calf)
Pork
Lamb

10 to 12 minutes
10 to 12 minutes
10 to 12 minutes

HEART
Beef
Whole
Sliced
Veal (Calf)
Whole
Pork
lamb

1 VJ to 2 hours
1 to 1 Vi hours
1 to 1 Yi hours
% to 1 hour

1 to 1 yi hours
% to 1 hour
% to 1 hour
% to 1 hour

3 to 4 hours
1 VJ to 2 hours

3 to 4 hours

2'/2 to 3 hours
2V2 to 3 hours
2'/j to 3 hours

2'/} to 3 hours
2 'A to 3 hours
2 y2 to 3 hours

TONGUE
Beef
Veal (Calf)
Pork ) usually sold
Lamb ^ready-to-serve
TRIPE
Beef

3 to 4 hours
2 to 3 hours

10 to 15 minutes2
20 to 25 minutes

15 to 20 minutes

20 to 25 minutes

15 to 20 minutes

10 to 15 minutes

SWEETBREADS

10 to 15 minutes

BRAINS
1
2

1 to 1 YJ hours

On top of range or in a 300 F. to 325" F. oven.


Time required after precooking in water.

Source: Lessons on Meat. (1974). National Live Stock and Meat Board, Chicago.

1419

1420 Food Composition, Properties, and General Data

Variety Meat, Percentage of Daily Recommended


Allowances
TABLE 2.V.2
Percentage of the daily recommended dietary allowances (1973) supplied by a
3|-oz serving of variety meat1 (for a 22 year-old male)
Food
Constituent
Protein
Calories
Calcium
Iron
Phosphorus
Magnesium
Vitamin A
Ascorbic acid
Thiamin
Ribo flavin
Niacin
Vitamin B-62
Vitamin B-122
1

Liver

Kidney

55
8
2
176
66
7
876
68
22
248
111
38

50
8
2
130
31

2300

1070

23
27
34
268
59
22

Heart

Brains

Sweetbreads

Tongue

Tripe

55
7
1
51
21
7
2
tr
16
75
40
16
224

22
4
16
21
41

53
6
26
31
52

40
8
2
18
14

33
3
16
16
17

0
42
7
12
17
8
133

0
46
4
9
16
10
307

0
6
4
16
19
10

tr

Percentages are averages of representative values for beef, pork, lamb and veal.
All values are for the cooked variety meats except vitamins B-6 and B-12 which are values for the raw product.
Source: Recipes for Variety Meats. (1974). National Live Stock and Meat Board, Chicago.
2

0
tr
8
6

Food Composition, Properties, and General Data

1421

Variety Meat Preparation


TABLE 2.V.3
A guide for buying and preparing variety meats
Kind
Liver
(Beef, veal,
pork, lamb)

Kidney
(Beef, veal,
pork, lamb)

Heart
(Beef, veal,
pork, lamb)
Tongue
(Beef, veal,
pork, lamb)

Tripe
(Beef)

Sweetbreads
(Beef, veal,
lamb)
Brains
(Beef, veal,
pork, lamb)

Buying Guide
Servings
AvgWt

Characteristics
Veal, lamb, pork
livers more tender
than beef. Veal and
lamb livers milder
in flavor than pork
and beef.
Veal, lamb and pork
kidneys more
tender than beef.
Also milder in
flavor. Veal and
lamb kidney some
times cut with
chops.
Beef heart is least
tender but all
hearts must be
made tender by
proper cooking.
May be purchased
fresh, pickled,
corned or smoked.
Must be made
tender by proper
cooking. Pork and
lamb usually pur
chased ready-toserve.
Plain and honeycomb,
latter preferred.
Purchased fresh,
pickled or canned.
Often purchased
precooked, requires
further cooking.
Divided into two parts:
heart and throat
sweet breads. Tender
and delicate in flavor.
Very tender and delicate to flavor.

Preparation

1
1
1
1

beef-10 lb
veal-2y 2 lb
pork3 lb
lamb1 lb

/ 4 -l lbfor
four

Braise, fry, broil,


grind for loaves
or patties.

1
1
1
1

beef-1 lb
veal- 3 / 4 lb
pork-% lb
lamb-Vs lb

4-6
3-4
1-2
%-l

Braise, broil, cook


in liquid, grind
for loaves or
patties.

1
1
1
1

beef4 lb
vealV2 lb
pork-y 2 lb
lamb-y 4 lb

10-12

Braise, cook in
liquid, grind for
loaves or patties.

1
1
1
1

beef-3 3 / 4 lb
veallx/2 lb
pork3/4 lb
lamb-% lb

12-16

2-3
2-3
1

3-6
2-4
2-3

Cook in liquid
until tender. Re
move skin, serve
as desired.

Plain7 lb
Honey comb
1% lb

/ 4 -l lb for
four

Precook (unless
purchased
cooked) in water
to make tender.
Then braise, fry
or broil.

%lb

/ 4 -l lbfor
four

%lb

/ 4 -l lbfor
four

Precook in water
to help keep and
make firm.
Broil, fry, braise
or cream.
Precook in water
to help keep and
make firm.
Broil, scramble,
fry or cream.

Source: Recipes for Variety Meats. (1974). National Live Stock and Meat Board, Chicago.

1422 Food Composition, Properties, and General Data

Veal Chart

(Large Pieces)

(Small Pieces)

fcC
Cubed Steak "

Top Loin Chop

@for Stew*

Cutlets

Rolled Cutlets

Boneless Rib Chop

- Braise. Cook in Liquid

Loin Chop

Rib Chop
Arm Steak

Blade Steak

CutletsfThin Slices)

Sirloin Chop

Round Steak

- Btais. Panlry

- Brain. Panfry -

Blase. Pantry

Kidney Chop

Arm Roast

Braise Panfry -

Crown Roast

@
Rib Roast

Blade Roast

Xj
Loin Roast

RIB

LOIN

BREAST

SHANK

Breast

Boneless Rump Roast

Boneless
Sirloin Roast

@
S i r l o i n Roast

Rump Roast

Round Roast

Roast

Roast

SHOULDER

ROUND (LEG)

SIRLOIN

VEAL FOR GRINDING OR CUBING

Stuffed Breast

Rolled Cube Steaks* *

Ground Veal

Patties

Roast (Baki) Braise. Panlry

Shank Cross Cuts


Bfaisa.
- Cook in Liquid -

Riblets ^ ^

Boneless Riblets

Stuffed Chops

Mock Chicken Legs*

* City Chicken

Choplets

Braix. Cook in Liquid

FIGURE 2.V.1
Retail cuts of veal, where they come from and how to cook them
Source: Be a Smarter Shopper... a Better Cook. (1973). National Live Stock and Meat Board, Chicago.

Food Composition, Properties, and General Data 1423

Veal Cuts
TABLE 2.V.4
Wholesale cuts, retail cuts, and their characteristics and cooking methods
WHOLESALE
CUTS

Leg (Round I Shank Half of Leg


Rump Half of Leg

Loin

Rib

Shoulder

Roast; braise

Ipper half of leg, including the rump.

Roast; braise

Round Steak

Braise; pan fry

(Cutlet)

Same muscle and bone structure as beef round steaks.

Standing Rump Roast

Contains aitch or rump bone, tail bone, and usually a part of leg bone.

Roast; braise

Rolled Rump Roast

Boneless roll.

Roast; braise

Heel of Round

Wedge-shaped boneless piecesame as in beef.

Braise; cook in liquid

Hind Shank

Shank bone surrounded by varying amounts of shank meat.

Cook in liquid;

Scallops

Thin boneless slices from any part of carcass.

Braise; pan fry

Rosettes

Solid boneless pieces or slices wrapped with bacon

Braise;

Sirloin Roast

Corresponds to sirloin of beef. Contains hip and back bones.

Roast; braise

Sirloin Steak

Same as above except cut into steaks.

Braise; panfry

Loin Roast

Corresponds to beef short loin. Contains back bone and three separate
musclesloin eye, tenderloin and flank.

Roast; braise

Loin Chop

Same as above except cut into chops. Corresponds to porterhouse, T-bone


and club beef steaks.

Braise; panfry

Kidney Chop

Cut to contain cross section of kidney. Made from rib end of loin.

Braise; panfry

Rib Roast

Similar to standing beef rib roast.

Roast

Rib sections "trenched" and formed into shape of crown.

Roast

Rib Chop

Contains rib bone and rib eye, except chops cut between ribs have no
rib bone.

Braise; panfry

Blade Roast

Includes that section of the shoulder which contains the blade bone.

Roast; braise

Contains blade bone and rib bone except chops cut between ribs have no
rib bone.

Braise; panfry

Includes arm section of shoulder. Contains arm bone and cross sections
of 3 to 5 ribs.

Roast; braise

(Chop)

braise

panfry

Crown Roast

Same as above except cut into slices.

Braise; panfry

Boneless roll.

Roast; braise

City Chicken

Boneless cubes of veal fastened together on a wooden or metal skewer.

Braise

Breast

Corresponds to short plate and brisket of beef. Thin, flat cut containing rib
ends and breast bone.

Braise; cook in liquid

Breast with pocket

Same as above with pocket cut between ribs and lean.

Roast; braise

Rolled Breast

Boned and rolled breast.

Roast;

Riblets

Breast bone is removed (usually). Breast is separated into riblets by cutting


between ribs.

Braise; cook in liquid

Stew Meat

Small bone-in or boneless pieces of meat. Also made from the shoulder,
shank and leg.

Braise; cook in liquid

Fore Shank

Contains considerable bone and connective tissue. Varying amounts ot


lean. Rich in gelatin-forming substance.

Braise; cook in liquid

Loaf and Patties

Usually made from flank, breast, shank and neck.

Roost; braise; panjry

Mock Chicken Legs

Ground veal molded into shape of chicken legs with wooden skewer to
represent leg bone.

Braise; panfry

Arm Steak

(Chop)

Rolled Shoulder Roast

Ground
Veal

Lower half of leg. Hock and part of shank bone usually removed.

Roast; braise

Arm Roast

Fore Shank

COOKING METHODS

Center Cut of Leg (Round) Leg with rump and shank off.

Blade Steak

Breast

CHARACTERISTICS

RETAIL CUTS

braise

{Continued)

1424 Food Composition, Properties, and General Data

Veal Cuts

(Continued)

TABLE 2.V.4 (Continued)


WHOLESALE
CUTS
Round (and
Rump)

RETAIL CUTS

Round or oval in shape with small round bone. One large muscle, three
smaller ones.

Braise

Top Round Steak


or Pot-Roast
Bottom Round Steak
or Pot-Roast
Tip Roast or Steak

Most tender portion of round. Is one large muscle.

Braise; roust; panjry

Short Loin

Not so tender as top round. Distinguished from top round by having tun
muscles.
Triangular cut; roast may contain kneecap. Steaks are boneless.
Triangular in shape; contains portions of aitch (rump) bone and tail bone.
Knuckle end of leg (round) bone usually removed.

Rolled Rump

Boneless roll.

Braise; roast (high quality)


Braise, roast (high quality)

Heel of Round

Boneless wedge-shaped cut from lower part of round. Weighs 4 to 8


pounds. Has very little fat and is least tender cut of round.
Bony, considerable connective tissue, rich in extractives.

Braise; cook in liquid


Cook in liquid (soup)

Sirloin Steak

Contains portions of back bone and hip bone. Wide variation in bone and
muscle structure of the various steaks.

Broil; panbroil;

Pinbone Sirloin Steak

Lies next to the porterhouse. Contains pin bone which is the forward end
of hip bone.

Broil; panbroil;

panjry

Boneless Sirloin Steak

Any boneless steak from the sirloin.

Broil; panbroil;

panjry

Porterhouse Steak

Largest steak in short loin. Loin strip and tenderloin muscles. T-shaped
bone. Tenderloin larger in porterhouse than in other short loin steaks.

Broil; panbroil;

panjry

T-Bone Steak

Same as porterhouse except tenderloin is smaller

Broil; panbroil;

panjry

Club (Delmonico) Steak

Triangular-shaped; smallest steak in short loin. Tenderloin has practically


disappeared.

Rib

Square-Cut
Chuck

Ground Beef

panbroil;

Braise

Flank Steak Fillets


Flank Meat

Sections of flank steak rolled and fastened with skewers.

Braise

Boneless. Coarse fibers. May be rolled, cut into stew or ground.

Braise; cook in liquid

Standing Rib Roast


(Short Cut)

Contains two or more ribs from which short ribs and chine bone have
been removed. Comparable to rib roast served in restaurants.

Roast

Rolled Rib Roast

Short Ribs

Boneless roll. Outer cover of roll consists largely of thin plate meat
wrapped around rib eye.
Contains rib eye and may contain rib bone.
Cut from ends of ribs; layers of lean and fat.

Plate "Boiling" Beef

Cut across plate parallel with ribs.

Roast
Broil; panbroil; pan fry
Braise; cook in liquid
Braise; cook in liquid

Rolled Plate

When rolled the absence of the rib eye distinguishes this cut from the
rolled rib.

Short Ribs

Cut from ends of ribs; layers of lean and fat.

Arm Pot-roast or Steak

Has a round bone and cross sections of 3-5 ribs. A small round muscle
near the round bone is surrounded by connective tissue.

Braise

Blade Pot-roast or Steak

Pot-roast contains portions of rib and blade bones. Steaks cut between ribs
will not contain rib bone.

Braise

Boneless Chuck

Any part of the square-cut chuck (except the neck) from which the
bones have been removed.
Any part of the neck without the neck bone.
A rectangular piece cut across 2 or 3 chuck ribs.

English (Boston) Cut

Fore Shank

panfry

Roast; broil;
panjry

Oval-shaped boneless steak weighing % to \V> pounds. Muscles run length


wise; usually scored to shorten muscle fibers. Less tender cut.

Boneless Neck

Brisket

Broil; panbroil;

Flank Steak

Rib Steak
Short
Plate

panfry

(porterhouse and

Tenderloin Roast or Steak Boneless tapering muscle. Most tender cut beef.
Flank

Braise
Braise; roast; broil;
panbroil; pan fry

Standing Rump

Hind Shank
Sirloin

COOKING METHODS

CHARACTERISTICS

Round Steak (full cut)

Braise; cook in liquid


Braise; cook in liquid

Braise
Braise; cook in liquid
Braise

Brisket

Layers of lean and fat. Presence of breast bone sure indication that cut is
from the brisket.

Braise; cook in liquid

BonelesE Brisket

Same as above with ribs and breast bone removed.

Braise; cook in liquid


Cook in liquid, braise
Braise; cook in liquid

Shank Knuckle

Knuckle or upper end of fore shank.

Shank Cross-Cuts

Small pieces cut across shank bone.

Loaf and Patties

Usually made from flank, shank, plate and chuck.

Source: Meat Manual, 6th Edition. National Live Stock and Meat Board, Chicago.

Roast (bake); broil;


panbroil; panjry; braise

Food Composition, Properties, and General Data 1425

Veal Cuts and Uses


TABLE 2.V.5
Veal cuts and how to use them
CUT

DESCRIPTION OF CUT

RETAIL CUTS

VEAIJ SPECIALTIES

LEG

Solid meat, small percentage


of bone, little waste

|
|

Roasts, cutlets
veal birds

1
i
i

Brains
Cream, scramble.
fry

RUMP

Excellent quality; corresponds to


rump of beef

i
1

Roast

|
I
i

Heart
Braise, cook in
water

LOIN

Excellent quality, more bone


than leg

|
|

Chops, roasts,
kidney chops

1
1
I

Kidney
Broil, meat pie, fay.
cook in water

RIB

Excellent quality

i
|

Chops. Frenched chops,


roasts

1
|
|

Liver
Fry, broil, braise, roast
whole or as loaf

BREAST

Narrow, thin strip of meat with


breast bone and lower portion
of ribs

1
|

Stuffed roast, stews.


jellied veal

1
|
|

Tongue (Corned, smoked,


fresh)
Cook in water

SHOULDER

Tender, juicy, and well flavored

i
|
|

Roast, boned and


rolled roast, chops.
pot-roasts

i
i
|

Sweetbreads
Cream, braise, broil,
fry

SHANK

Little meat, fine


flavor

i
|

Pressed veal.
stock, stews.

FLANK

Good flavor, no waste

i
i

Stews, pressed
veal

Source: Meat Buying Manual. National Live Stock and Meat Board, Chicago.

1426 Food Composition, Properties, and General Data

Veal Roasting
TABLE 2.V.6
Roasting times for veal

Cut

Oven
Tempera
ture

300 F.

170 F.

25

3 to iy2 hours

300 F.

170 F.

22

6 hours

23

300 F.

170 F.

18 to 20

7 to iy2 hours

4l/ 2 to 5

300 F.

170 F.

30 to 35

21/2 to 3 hours

300 F.

170 F.

30 to 35

Approx.
Wt . of
Single
Roast

No. of
Roasts
in Oven

Leg
Leg
Loin
Rack (4 to 6 ribs)

7 to 8
16

Minutes
per Pound
Based on
One Roast

Approximate
Total Time

pounds

pounds

Leg

Minutes
per
Pound
Based
on Total
Wt . of
Roasts
in Oven

Interior
Tempera
ture of
Roast
When
Removed
from
Oven

Approx.
Total
Wt. of
Roasts
in Oven

21/2 to 3

Shoulder

300 F.

170 F.

25

3 hours

Shoulder

12 to 13

300 F.

170 F.

25

5 to 5V2 hours

Cushion shoulder
(with stuffing)

9 to 10

300 F.

170 F.

30 to 35

5 to 5I/2 hours

300 F.

170 F.

300 F.

170 F.

300 F.

170 F.

Cushion shoulder
(with stuffing)
Rolled shoulder

3
5

Rolled shoulder
Rolled shoulder
Round (rump and
shank off)

24

20

1 y2 hours

10 to 12

14

9 to 10

300 F.

170 F.

35 to 40

20

300 F.

170 F.

20

Source: Cooking Meat in Quantity. National Live Stock and Meat Board, Chicago.

4 to 5 hours
314 t 0 4 hours

40 to 45

5 hours
6 to 7 hours
6I/2 hours

" - H O C K BONES
AITCH (RUMP) BONE.
HIND SHANK BONE
PELVIC BONE.,
HIP BONE-

--STIFLF JOINT

"-KNEECAP
' L E G (ROUND) BONE

ft
GO

O
O

a
a

RIB CARTILAGES

BLADEBONE
CARTILAGE ~
BLADEBONE-

3
O
w>

i
(6

RIDGEol
BLADEBONE
NECK BONE
ATLAS

O
FIGURE 2.V.2
Veal wholesale cuts (left); location, structure, and names of carcass bones (right)
Source: Cooking Meat in Quantity. National Live Stock and Meat Board, Chicago.

2.

1428 Food Composition, Properties, and General Data

Vegetable Boiling
TABLE 2.V.7
Boiling guide for fresh vegetables

Vegetable

Cooking time after water


returns to boil

Approximate amount
as purchased for
six servings)
(about V2 cup each)

Minutes

Pounds

Asparagus
10
Beans, lima
25
Beans, snap (green or wax).. 13
Beets
38
Broccoli
Brussels sprouts
Cabbage
Carrots

to
to
to
to

13 (whole)
2%
27
2% in pods
15 (1-inch pieces) 1
41 (whole)
2 Ms with tops or
1V2 without tops
9 to 12 (heavy stalk, split)- 2
15 to 17
1%
6 to 8 (shredded)
ltt
10 to 13 (wedges)
\Vz
20 to 22 (whole)
)
10 i.

Cauliflower
Celery
;
Collards
Corn
Kale
Okra
Onions, mature
Parsnips
Peas
Potatoes
Spinach
Squash, acorn
Squash, butternut
Squash, yellow crookneck .._
Squash, zucchini
Sweetpotatoes
Tomatoes
Turnips

on / l-

J-

J\

} 1% Without tops

18 to 20 (sliced or diced) )
8 to 12 (separated)
20 to 24 (whole)
15 to 19 (cut-up)
1%
15 to 20 ._
1% untrimmed
cob)kernel)
65 to
to 78 (on
(whole
j3 i n h u s k s
15 to 20
1% untrimmed
12 to 14
IV*
11 to 15 (whole)
10 to 14 (quartered)
J 1%
20 to 40 (whole)
8 to 15 (quartered)
10 to 14
3 in pods
25 to 29 (whole, medium)
1A
15 to 17 (quartered)
j
8 to 12
1% prepackaged
18 to 20 (quartered)
J
16 to 18 (cubed)
j ^
11 to 13 (sliced)
13 to 15 (sliced) _
28 to 35 (whole)
2
7 to 15 (cut-up)
IV*
30 to 38 (whole)
10 to 12 (cut-up)
J 1% wlthout

Source: USDA (1980). Vegetables in family meals. USDA Home and Garden Bull. 105.

TABLE 2.V.8
Nutritive values of the edible part of vegetables and vegetable products
I D M I H I (-1 dtnoti lack of raliabli d t u for conititiMnt M i a n d to b p m n t in mttMirabta amount)
NUTRIENTS IN INDICATED OUANTITV

foods, approximate measures, units, and weight


(edible part unless footnotes indicate otherwise)

Salurated

(lottl)

Carbohydrate

Calcii

leic

s*
Trace
Trace

30
40

73
115

0.9
2.2

265
396

1,310
1,530

0.23
.25

4 spears
4 spears-4 spears

. 60
-- 60
80

Trace

Trace
Trace

2
2
3

13
13
15

30
40
42

.4
.7
1.5

no
143
133

540
470
640

.10
.10
.05

Trace
Trace

32
40

34
63

153
227

2.9
4.7

724
709

390
400

63

46

.8

189

8
8
7

54
49
61

43
39
34

.9
1.2
2.0

1 cup
1 cup

170
180

1 cup

125

1 cup
1 cup
1 cup

135
130
- 135

1 cup

1 cup
1 cup

1 cup
1 cup-

170
210

92
92
92

35
35
30

10
13

38

41

.li
.08
.08

.8
.7
.6

16

16

12

.12
.16

.09
.09

1.7
2.2

29

22

680

.09

.11

.6

15

205
177
128

780
690
630

.09
.08
.04

.12
.10
.07

.5
.4
.4

2
2
2

Trace

Trace

Trace

63

46

.8

189

290

.09

.11

.6

16

2
2

Trace

Trace

8
7

47
61

42
34

.9
2.0

221
128

140
140

.09
.04

.11
.07

.5
.4

125

135
135

2.0
1.8

:%

- - 105
--- 125

89
91

35
35

4
4

Trace

Trace

7
7

20
21

67
60

1.4
1.1

234
195

20
30

.14
.11

.14
.13

.8
.9

20

100
170

91
91

30
55

1
2

Trace

Trace

7
12

14
24

23
39

.5
.9

208
354

20
30

.03
.05

.04
.07

.3
.5

10

1 cup
1 cup
1 cup

160
170
,. 145

89
89
94

60
65
25

2
2
2

Trace

Trace

Trace

14
15
5

30
32
144

29
31
36

1.1
1.2
2.8

267
284
481

30
30
7.400

.02
.02
.10

.05
.05
.22

.2
.2
.4

22

1 cup
1 cup

. 165
....... 170

72
66

180
220

13
15

30
40

40
43

241
286

3.5
4.8

625
573

580
290

.50
.68

.18
.19

2.3
2.4

28

15

1 stalk
1 cup-

180
155

91
91

45
40

6
5

1
Trace

8
7

158
136

112
96

1.4
1.2

481
414

4,500
3.880

.16
.14

.36
.31

1.4
1.2

162

140

30
185

91
92

10
50

1
5

Trace
1

1
9

12
100

17
104

.2
1.3

66
392

570
4.810

.02
.11

.03
.22

.2
.9

22

105

155

88

55

10

50

112

1.7

423

810

.12

.22

1.2

135

155

89

50

Trace

10

33

95

1.2

457

880

.12

.16

.9

126

2 beets
1 cup

1 stalk
1 cup
1 cup
1 cup

{Continued)

Food Composit ion , Prop

145
- 180

rtl

1 cup
1 cup

mposi ition,

Asparagus, green:

Cooked, drained:

Cuts and tips, 1 1/2- to 2-in

lengths:

From raw

From frozen
Spears, 1/2-in diam. at base:

From raw
From frozen
Canned, spears, 1/2-in diam. at
base.

Beans:

Lima, immature seeds, frozen,

cooked, drained:

Thick-seeded types (Fordhooks)


Thin-seeded types (baby limas)
Snap:

Green:

Cooked, drained:

From raw (cuts and French


style).

From frozen:

Cuts
French style
Canned, drained solids
(cuts).

Yellow or wax:

Cooked, drained:

From raw (cuts and French


style).

From frozen (cuts)

Canned, drained solids


(cuts).

Beans, mature. See Beans, dry

(items 509-515) and Blackeye

peas, dry (item 516).

Bean sprouts (mung):

Raw
Cooked, drained

Beets:

Cooked, drained, peeled:

Whole beets, 2-1n diam.


Diced or sliced
Canned, drained solids:

Whole beets, small


Diced or sliced
Beet greens, leaves and stems,
cooked, drained.

Blackeye peas, immature seeds,


cooked and drained:

From raw
From frozen
Broccoli, cooked, drained:

From raw:

Stalk, medium size


Stalks cut into 1/2-in piecesFrom frozen:

Stalk, 4 1/2 to 5 in long


Chopped
Brussels sprouts, cooked, drained:

From raw, 7-8 sprouts (l 1/4- to


1 1/2-1n diam.).

From frozen
*

umaturaad
Oleic
Lino-

5
Ii

CO

TABLE 2.V.8 (Continued)


lOnhn l-l danota lack of nfiaMt d i u tor eonitltuwit M l m d to bt pmanl in mrauriMal
NUTRIENT* IN INOICATIO QUANTITY

foods, approximate measures, units, and weight


(edible part unless footnotes indicate otherwise)

Cabbage:
Cannon varieties:
Raw:
Coarsely shredded or slicedFinely shredded or chopped-Cooked, drained
Red. raw, coarsely shredded or
sliced.
Savoy, raw, coarsely shredded or
sliced.
Cabbage, celery (also called
pe-tsai or wongbok), raw, 1-in
pieces.
Cabbage, white mustard (also
called bokchoy or pakchoy),
cooked, drained.
Carrots:
Raw, without crowns and tips,
scraped:
Whole, 7 1/2 by 1 1/8 in, or
strips, 2 1/2 to 3 1n long.
Grated
Cooked (crosswise cuts), drained
Canned:
Sliced, drained solids
Strained or junior (baby food)
Cauliflower:
Raw, chopped
Cooked, drained:
From raw (flower buds)
From frozen (flowerets)
Celery, Pascal type, raw:
Stalk, large outer, 8 by 1 1/2
in, at root end.
Pieces, diced
Collards, cooked, drained:
From raw (leaves without stems)From frozen (chopped)
Corn, sweet:
Cooked, drained:
From raw, ear 5 by 1 3/4 i n
From frozen:
Ear, 5 In long
Kernels
Canned:
Cream style
Whole kernel:
Vacuum pack
Wet pack, drained solids
Cowpeas. See Biackeye peas.
(Items 585-586).
Cucumber slices, 1/8 in thick
(large, 2 l/8-1n diam.; small,
1 3/4-1n diam.):
With peel
Without peel

1
1
1
1

Satu
rated

cup
cup
cup
cup

70
90
145
70

15
20
30
20

1
1
2
1

1 cup

70

15

1 cup

75

10

I M riW
LinoCHeic

Carbo
hydrate

Vitamin
A value

Calciurn

Phov
phoru

Milli
grams

Milli
grans

90
120
190
30

0.04
.05
.06
.06

Milli
grams

0.04
.05
.06
.04

Ascorbic
acid

With
grams

Millf
grams

0.3
.4
.4
.6

Trace

.6

188

140

.04

.06

.2

Trace

.5

190

110

.04

.03

.5

364

5,270

Trace
Trace

1 cup
1 oz (1 3/4 to 2 tbsp)1 cup

155
28

45
1
10 Trace

Trace
Trace

1 cup
1 cup

125
180

3
3

Trace
Trace

5 Trace

Trace

11
11

GO

252

56

1.0

246

7,930

41
51

40
48

.8
.9

375
344

12,100
16,280

.07
.08

.06
.08

.7
.8

9
9

23,250
3,690

.03
.01

.05
.01

.6
.1

3
1

1 carrot or_18 strips


110
155

163
210
236
188

0.02
.3
.4
.3

Trace
Trace
Trace
Trace

1 cup

1 cup
1 cup

Milii
gramt

Milligrams

Njacin

10
2

47
7

34
6

1.1
.1

186
51

29

64

1.3

339

70

.13

.12

.8

90

5
6

26
31

53
68

.9
.9

258
373

80
50

.11
.07

.10
.09

.8
.7

69
74

1 stalk

40

16

11

.1

136

110

.01

.01

.1

1 cup

120

47

34

.4

409

320

.04

.04

.4

11

1 cup
1 cup

190
170

10
10

357
299

99
87

1.5
1.7

498
401

14,820
11,560

.21
.10

.38
.24

2.3
1.0

144
56

1 ear"1 cup

229
165

27
31

4
5

121
120

1.0
1.3

291
304

440
580

.18
.15

.10
.10

2.1
2.5

9
8

120
130

51

143

1.5

248

62

840

.08

.13

2.6

13

43
33

6
8

153
81

1.1
.8

204
160

62
740
62

580

.06
.05

.13
.08

2.3
1.5

11
7

Trace
Trace

1
1

7
5

8
5

.3
0 .1

45
45

70
Trace

01
0. 01

.01
0.01

.1
0.1

3
3

1
Trace

7
2

147
41

44
27

1 .9
.9

244
147

12.290
1.650

14
04

.17
.07

.3

19
5

1 cup
1 cup
1 cup

6 large or 8 small slices


6 1/2 large or 9 small
pieces.
Dandelion greens, cooked, drained- 1 cup
Endive. curly (including escarole), 1 cup
raw, small pieces.

210
165

28
28

175
140

5 Trace
5 Trace

105
50

62

"Weight includes cob. Without cob, weight is 77 g for item 612, 126 g for item 613.
"Based on yellow varieties. For white varieties, value 1s trace.

(Continued)

TABLE2.V.8 (Continued)
(Oethei | | dtnott lack of rallaMa data lor a conitlRMftt ballmd to ba praiant In maaMiraHa
NUTRIENT* IN IMDICATIO QOANTITV

uures, units, and weight


otes indicate otherwise)

Kale, cooked, drained:

From raw (leaves without stems


and midribs).

From frozen (leaf style)


Lettuce, raw:

Butterhead, as Boston types:

Head, 5-1n d1am


Leaves
Crisphead, as Iceberg:

Head, 6-1n d1amWedge, 1/4 of head


Pieces, chopped or shredded
Looseleaf (bunching varieties
Including romaine or cos),

chopped or shredded pieces.

Mushrooms, raw, sliced or choppedMustard greens, without stems and


midribs, cooked, drained.

Okra pods, 3 by 5/8 1n, cooked


Onions:

Mature:
Raw:

ChoppedSliced
Cooked (whole or sliced),
drained.

Young green, bulb (3/8 in diam.)


and white portion of top.

Parsley, raw, chopped


Parsnips, cooked (diced or 2-in
lengths).

Peas, green:

Canned:
Whole, drained solids
Strained (baby food)
Frozen, cooked, drained
Peppers, hot, red, without seeds,
dried (ground chill powder,

added seasonings).

Peppers, sweet (about 5 per lb,


whole), stem and seeds removed:

Raw
Cooked, boiled, drained
Potatoes, cooked:

Baked, peeled after baking (about


2 per 1b, raw).

Boiled (about 3 per lb, raw):

Peeled after boiling


Peeled before boiling
French-fried, strip, 2 to 3 1/2

In long:

Prepared from raw


Frozen, oven heated
Hashed brown, prepared from
frozen.

Hashed, prepared fromRaw:


M11k added

Water

1 cup
1 cup

1 head"
1 outer or 2 Inner or 3
heart leaves.

1
1
1
1

head"
wedge
cup
cup

1 cup1 cup-

Food
energy

110

88

45

130

91

40

220
15

95
95

25
Trace

2
Trace

Trace
Trace

567
135
55
55

96
96
96
94

70
140

70
5
1
20
1 Trace
5 Trace Trace
10
1 Trace
20
30

10 pods

1 cup1 cup1 cup-

Protein

170
115
210

Oeic

UMMUI M

Lino
leic

Crams

Crams

Grams

2 Trace

Crams

Milligrams

Phosphorus

Iron

Mill,

Milli-

4
155

85 Trace
82 100

1
1
1
1

170
28
160
2

77
86
82
9

Vitamin

Milli
grams

Thiamin

Ribo-

Niacin

Ascorbic

Mtlltgrams

Milligrams

Milligrams

A value

Milli
grams

1.8

243

9,130

.11

.20

1.8

102

157

62

1.3

251

10,660

.08

.20

.9

49

4
Trace

57
5

42
4

3.3
.3

430
40

1.580
150

.10
.01

.5
.10
.01 Trace

13
1

16
4
2
2

108
27
11
37

118
30
12
14

2.7
.7
.3
.8

943
236
96
145

1,780
450
180
1.050

.32
.08
.03
.03

.32
.08
.03
.04

1.6
.4
.2
.2

32
8
3
10

4
193

81
45

.6
2.5

290
308

Trace

8.120

.07
.11

.32
.20

2.9
.8

2
67

.07
.05
.06

3 Trace
2 Trace
3 Trace

1 tbsp
1 cup

Potassium

64

Calcium

206

_ _

Carbohydrate

2 Trace
3
1

15 Trace Trace

cup
oz (1 3/4 to 2 tbsp)
cup
tsp

Saturated
(total)

111

Foods, approximate r
(edible pan unleu foe

267
181
231

"Trace
"Trace
"Trace

.05
.03
.06

25
587

300
50

Trace
.11

.01 Trace
.12
.2

163
28
216
:0

1,170
140
960
1,300

.15
.02
.43
Trace

.10 1.4
14

.03 .3
3

.14 2.7
21

.02 .2 Trace

.3
.2
.4

17

12

15

150
8
1
15
1 Trace
110
8 Trace
5 Trace Trace

29
3
19
1

44
3
30
5

129
18
138
4

3.2
.3
3.0
.3

5"

I
o

S.

5*

OD

15
15

1 pod
1 pod

1 Trace
1 Trace

4 Trace

1 potato-

156

1 potato
1 potato

137
135

10 strips10 strips1 cup

50
50
155

45
53
56

1 cup-

210

83

23

20

105
90

3 Trace

135
110
345

2
2
3

1.7
1.1
4.6

135

4
3

3 Trace

7
7

16
12

.5
.4

157
109

310
310

.06
.05

.06
.05

.4
.4

94
70

3.3
2.1
9.0

.4 Trace

8
5
28

27

50

56
43
7R

556
385

Trace
Trace

427
326
439

Trace
Trace
Trace

.05 2.0

.05 1.6

.07
.07
.11

.04 1.6
.01 1.3
.03 1.6

11

11

12

.11

21

2.1

(Continued)

00

TABLE 2.V.8 (Continued)


lOnhn I-) danou lick of ratiabla dau for connltuafit M l n r i to bt pnaant in mmauraMl amount)

CO

NUTRIENT! IN INDICATEO QUANTITY

toodi. approximate meaujr


(cdibte part unlcis footnote

HIS, and weight


cate otherwise)

Carbo
hydrate

Satu
rated "

Calci

Phos
phorus

MM

Milli-

doial)
Cram,
Potatoes, cooked-Continued
Hashed, prepared from-Continued
Raw-Continued
Milk and butter added
Dehydrated flakes (without
milk), water, milk, butter,
and salt added.
Potato chips, 1 3/4 by 2 1/2 In
oval cross section.
Potato salad, made with cooked
salad dressing.
Pumpkin, canned
Radishes, raw (prepackaged) stem
ends, rootlets cut off.
Sauerkraut, canned, solids and
liquid.
Southern peas. See Blackeye peas
(Items 585-586).
Spinach:
Raw, chopped
Cooked, drained:
From raw
From frozen:
Chopped
Leaf
Canned, drained solids
Squash, cooked:
Summer (all varieties), diced,
drained.
Winter (all varieties), baked,
mashed.
Sweetpotatoes:
Cooked (raw, 5 by 2 in; about
2 1/2 per lb):
Baked in skin, peeled
Boiled in skin, peeled

Candled, 2 1/2 by 2-in piece


Canned:
Solid pack (mashed)
Vacuum pack, piece 2 3/4 by
1 in.
Tomatoes:
Raw, 2 3/5-in diam. (3 per 12 oz
pkg.).
Canned, solids and liquid
Tomato catsup
Tomato juice, canned:
Cup
Glass (6 fl oz)
Turnips, cooked, diced
Turnip greens, cooked, drained:
From raw (leaves and stems)
From frozen (chopped)
Vegetables, mixed, frozen, cooked

1 cup
1 cup

210
210

195
195

5 6
3-6

2.3
2.1

0.2
.2

101
99

0.8
.6

525
601

360
270

20

115

2.1

1.4

4.0

28

.4

226

Trace

.04

.01

1.0

1 cup

250

250

2.0

2.7

1.3

160

1.5

798

350

.20

.18

2.8

1 cup
4 radishes

245
18

1.0
.2

588
58

15,680
Trace

.07
.01

.12
.01

1.5
.1

09

1 cup

235

10 chips

Trace Trace
2 Trace

0.17 0.11
.08
.08

2.1
1.9

1 cup

55

91

15

2 Trace

51

28

1.7

259

4,460

.06

.11

.3

1 cup

180

92

40

167

68

4.0

583

14,580

.13

.25

.9

50

1 cup
1 cup
1 cup

205
190
205

92
92
91

45
45
50

6
6
6

1
1
1

8
7
7

232
200
242

90
84
53

4.3
4.8
5.3

683
688
513

16,200
15,390
16,400

.14
.15
.04

.31
.27
.25

.8
1.0
.6

39
53
29

1 cup

210

96

30

2 Trace

53

53

.8

296

820

.11

.17

1.7

21

1 cup

205

81

130

32

57

98

1.6

945

8,610

.10

.27

1.4

27

1 potato
1 potato
1 piece

114
151
105

160
170
175

37

46

1.0

342

9,230

.8

48
39

1.1
.9

367
200

11,940
6.620

.10
.14
.06

.08

40
36

66
71
45

.09
.04

.9
.4

25
26
11

255
40

275
45

S
1
1 Trace

63
10

64
10

105
16

2.0
.3

510
80

19,890
3,120

.13
.02

.10
.02

1.5
.2

36
6

16

33

.6

300

1,110

2 Trace
5
1
Trace Trace

10
69
4

"14
60
3

46
137
8

1.2
2.2
.1

523
991
54

2,170
3.820
210

12
25
01

.07
.19
.01

1.7
4.4
.2

41
41
2

2.2
1.6
.6

552
413
291

1,940
1.460
Trace

12
09
06

.07
.05
.08

1.9
1.5
.5

39
29
34

1.5
2.6
2.4

246
348

8,270
11,390
9,010

15
08
22

.33
.15
.13

.7
.7
2.0

68
31
15

1 cup
1 piece
1 tomato"

135

1 cup
1 cup
1 tbsp

241
273
15

94
69
69

50
290
15

1 cup
1 glass
1 cup

243
182
155

94
94
94

45
35
35

1 cup
1 cup
1 cup

145
165
182

94
93
83

30
40
115

Trace
2 Trace
1 Trace

3 Trace
4 Trace
1
6

5
6
24

252
195
46

49
64
115

"Weight includes refuse of outer leaves and core. Without these parts, weight Is 163 g.
"Weight Includes core. Without core, weight is 539 g.
"Value based on white-fleshed varieties. For ye I low-fleshed varieties, value 1n International Units (I.U.) is 70 for item 633, 50 for item 634, and 80 for item 635.
"Weight includes cores and stem ends. Without these parts, weight ts 123 g.
"Based on year-round average. For tomatoes marketed from November through Hay, value is about 12 mg; from June through October, 32 mg.
"Applies to product without calcium salts added. Value for products with calcium salts added may be JS much as 63 mg for whole tomatoes, 241 rrg for cut forms.

Source: Consumer and Food Economics Institute (1977). Nutritive value of foods. USDA Home and Garden Bull. 72.

09

8
a

28

"28

5*
09

9
a

TABLE 2.V.9
Composition of the edible portion (EP) and refuse in fresh vegetables as
purchased (AP)
Carbohydrate
Total
Protein Fat (by dif.) Fiber
(Percent of edible portion)

Refuse
in A.P.

0.6

20

9.5

1.0

1.0

42

0.1

16.5

0.8

1.2

70

30

1.8
2.1
1.4
1.6

0.2
0.8
0.2
0.4

9.4
12.7
9.0
17.6

1.2
0.8
1.7

0.8
1.0
0.6
1.0

43
61
40
75

53
10
7
35

93.7

1.1

0.1

4.2

0.7

0.9

20

Refuse: A.P. with tops

93.7

1.1

0.1

4.2

0.7

0.9

20

Refuse: A.P. without tops

Tomatoes (Lycopersicon esculentum)


Roots, bulbs, and tubers
Beets, common red (Beta vulgaris)
Jerusalem artichokes (Helianthus
tuberosus)
Leeks and green onions (Allium
porrum,A. odorum,A. cepa)
Oca (Oxalis tuberosa)
Onions, mature (Allium cepa)
Parsnips (Pastinaca sativa)
Radishes, common, small (Rap
hanus sativus)
Radishes, large rooted (daikon)
(R. sativus)
Salsify and black salsify (Trago
pogon porrifolius, Scorzonera
hispanica)
Turnips and rutabagas or swedes
(Brassica rapa, B. campestris)
Green and yellow vegetables
Asparagus (Asparagus officinalis)
Beans, broad or fava (Vicia faba)
Beans, lima (Phaseolus lunatus
macrocarpus)
Beans, snap or string, young in
pods (haricots) (P. vulgaris)
Beet greens (Beta vulgaris)
Broccoli (Brassica oleracea
botrytis)
Brussels sprouts (B. oleracea
gemmifera)
Cabbage, Chinese (B. chinensis
and B. pekinensis)
Cabbage, common, headed (B.
oleracea capitata)
Carrots (Daucus carota)
Chard, silver beet (Beta vulgaris)
Chicory and endive (Cichorium
intybus, C. endivia)
Dandelion greens, (Leon fodon
taraxacum)

93.8

1.1

0.3

4.2

87.6

1.8

0.1

80

2.2

87.8
83.4
88.8
79.4

79.0

3.2

0.6

16.4

Notes
3
Refuse: A.P. without tops1

26

44

I
els'

8.

^
L ^

O
0

1.8

0.8

77

23

Refuse: A.P. without tops

siti

Water

Foo.

0.6

Commodity and Description

tion

Ash

Calories
(per 100 g)

91.3

1.1

0.1

6.8

1.1

0.7

80

92.9
77.3

2.1
7.1

0.2
0.4

4.1
14.0

0.8
2.7

0.7
1.2

21
71

33
68

66.3

7.5

0.9

23.6

1.4

1.7

110

61

89.1
89.8

2.4
2.1

0.2
0.5

7.6
6.5

1.5
1.5

0.7
2.1

35
29

9
(20)

85.7

4.3

0.3

8.7

1.3

1.0

44

42

84.8

4.7

0.5

8.7

1.2

1.3

47

24

95

1.4

0.1

2.6

0.6

0.9

14

21

91.8
88.6
91.4

1.6
1.1
1.9

0.1
0.2
0.3

5.7
9.1
4.3

1.0
1.0
0.7

0.8
1.0
2.1

25
40
22

31
8
(20)

93.1

1.7

0.2

4.1

0.9

0.9

20

85.7

2.7

0.7

8.9

1.8

2.0

44

Refuse: A.P. without tops3

38
(10)
{Continued)

a
O
3
n

CO

09
09

TABLE 2.V.9 (Continued)

Ash

Calories
(per 100 g)

Notes

(%)

89.5
85.9
94.8

2.7
3.9
1.3

0.3
0.6
0.2

6.1
7.8
2.8

2.2
1.3
0.6

1.4
1.8
0.9

31
42
15

10
37
31

92.2
75.0
84.9

2.2
6.7
3.4

0.3
0.4
0.2

4.1

17.0
10.6

0.8
0.2
1.2

1.2
0.9
0.9

23
80
48

17
56
(9)

92.8
89.5
91.2
92.1

1.2
1.5
1.4
2.2

0.2
0.3
0.3
0.3

5.3
8.0
6.5
3.9

1.4
1.5
1.4
0.7

0.5
0.7
0.6
1.5

24
36
29
22

18
18
18
19

89.3

3.1

0.4

5.4

1.2

1.8

30

25

83.7

0.2

11.8

1.9

1.3

51

53

91.5
93.3
95.6
92.7

2.4
1.1
0.8
1.2

0.2
0.2
0.1
0.2

5.0
4.3
3.0
5.4

1.0
0.9
0.6
0.9

0.9
1.1
0.5
0.5

25
20
13
24

47
38
28
18

90.5
73.9

2.1
3.4

0.2
1.2

6.2

1.1
1.0

1.0
0.7

29
92

48
62

20.7

-I
I Includes chilies
J

89.9

1.3

0.3

7.7

1.2

0.8

33

32

Pumpkins, squashes and gourds,


immature (Cucurbitaceae,
mainly Cucurbita spp.)

Winter types, squash,


pumpkin

95

0.8

0.1

3.5

0.6

0.6

15

17

Unspecified fresh vegetables

91.3

1.8

0.2

5.8

1.0

0.9

27

Summer squashes, vegetable


marrow, zucchini, etc.
Weighted average4

21

Refuse, as purchased with tops is 48%.


*3 Refuse as purchased with tops is 35%.
Refuse,
as purchased with tops is 31%.
4
Average of the kinds important in consumption; these figures are to be applied only when no information is available on each kind. In developing the averages
for these values, the weights assigned to the groups were approximately as follows, in terms of the edible portion: tomatoes, 10%; roots, bulbs, and tubers, 16%;
green and yellow, 56%; other vegetables, 18%.

Source: Chatfield, C. Food Composition Tables for International Use. Food and Agriculture Organization, United Nations, Rome.

00
*.
(^

*d

GB
&

GO
*
<^*

perti

Ipomoea greens (Ipomoea spp.)


Kale (Brassica oleracea acephala)
Lettuce (Lactuca sativa)
Mustard greens (Brassica juncea,
B. lepidum)
Peas, fresh (Pisum sativum)
Peas, edible-podded (P. sativum)
Peppers (Capsicum annuum),
green
Peppers, red
Peppers, unspecified
Spinach (Spinacia oleracea)
Turnip and rutabaga tops
(Brassica rapa, B. campestris)
Other vegetables
Artichokes, French or globe
(Cynara scolymus)
Cauliflower (Brassica oleracea
botrytis)
Celery (Celerigraveolens)
Cucumbers (Cucumis sativus)
Eggplant (Solarium melongena)
Kohlrabi (Brassica oleracea
gongylodes)
Maize (corn), green (Zea mays)
Punpkins, squashes and gourds,
mature (Cucurbitaceae, mainly
Cucurbita spp.)

Water

^"

Refuse
in A.P.

>POOj

Commodity and Description

Carbohydrate
Total
Protein Fat (by dif.)i Fiber
(Percent of edible portion)

S*
;

3
EL
d
8.
as

Food Composition, Properties, and General Data 1435

Vegetable Cooking, Frozen


TABLE 2.V.10
Frozen vegetable cooking time chart 1

Vegetable

In Open Kettle
After Water
Returns to
Boiling Point

Vegetable

Min

Min
Asparagus, cuts and tips
Asparagus, spears
Beans, green, cut
Beans, green, Frenched
Beans, lima, Fordhook
Beans, lima, bush
Beans, wax, cut
Beets, whole
Beets, cubed or sliced
Beet greens
Broccoli, chopped
Broccoli
Brussels sprouts
Carrots
Cauliflower
Corn, kernel
Corn on the cob
(defrost completely)

5-8
8-10
12-15
8-10
12-16
16-20
12-15
18-20
Heat to serve
10-12
4-6
5-7
5-7
5-10
5-8
3-4
3-4

In Open Kettle
After Water
Returns to
Boiling Point

Kale
Kohlrabi
Mixed vegetables
Mushrooms (sautedo
not cook in water)
Mustard greens
Okra
Peas
Peas and carrots
Rhubarb
Spinach, chopped
Spinach
Succotash
Squash, summer
Squash, winter
Swiss chard
Turnips
Turnip greens

20-25
8-10
15-20
10-15
12-15
10-20
6-8
5-10
10-12
3-4
4-6
8-10
10-12
Heat to serve
8-10
8-10
15-20

This information is based on retail size cartons and the approximate cooking times may vary with the
maturity, size, and quality of the product.
Source: Tressler, D. K., and Evers, C. F. The Freezing Preservation of Foods, 3rd Edition, Vol. 1. AVI
Publishing Co., Westport, Connecticut.

1436 Food Composition, Properties, and General Data

Vegetable Frozen Yield


TABLE 2.V.11
Approximate yield of frozen vegetables from fresh
VEGETABLE

FRESH, A S PURCHASED
OR PICKED

FROZEN

Asparagus

1 crate (12 2-lb. bunches)


1 to 1 V* Ib.

15 to 22 pt.
1 Pt-

Beans, lima (in pods)

1 bu. (32 Ib.)


2 to 21/2 Ib.

12 to 16 pt.
1 Pt.

Beans, snap,
wax

1 bu. (30 Ib.)


% to 1 Ib.

30 to 45 pt.
1 Pt.

Beet greens

15 1b.
1 tO 1 1/2 Ib.

10 to 15 pt.
1 Pt.

Beets (without tops)

1 bu. (52 Ib.)


1 1 /4to1 1 /2lb.

35 to 42 pt.
1 Pt.

Broccoli

1 crate (25 Ib.)


1 Ib.

24 pt.
1 Pt.

Brussels sprouts

4 quart boxes
1 Ib.

6 pt.
1 Pt.

Carrots (without tops)

1 bu. (50 Ib.)


1VA to 1 Vi Ib.

32 to 40 pt.
1 Pt.

Cauliflower

2 medium heads
11/3 Ib.

3pt.
1 Pt.

Chard

1 bu. (12 1b.)


1 tO 1 1/2 Ib.

8 to 12 pt.
1 Pt.

Co Hards

1 bu. (12 1b.)


1 to 1 Vfe Ib.

8 to 12 pt.
1 Pt.

Corn, sweet (in husks)

1 bu. (35 Ib.)


2 to 2'/2 Ib.

14 to 17 pt.
1 Pt.

Kale

1 bu. (18 1b.)


1 to 1 Vfe Ib.

12 to 18 pt.
1 Pt.

Mustard greens

1 bu. (12 1b.)


1 to 1 V2 Ib.

8 to 12 pt.
1 pt.

Peas

1 bu. (30 Ib.)


2 to Th Ib.

12 to 15 pt.
1 Pt.

Peppers, sweet

% Ib. (3 peppers)

1 Pt.

Pumpkin

3 Ib.

2pt.

Spinach

1 bu. (18 1b.)


1 to 11/2 Ib.

12 to 18 pt.
1 pt.

Squash, summer

1 bu. (40 Ib.)


1 to 1 VA Ib.

32 to 40 pt.
1 Pt.

Squash, winter

3 Ib.

2pt.

Sweetpotatoes

%lb.

1 Pt.

green, and

Source: USDA (1976). Home freezing of fruits and vegetables. USDA Home and
Garden Bull. 10.

Food Composition, Properties, and General Data 1437

Vegetable Planting and Maturity Chart


TABLE 2.V.12

Vegetables

Asparagus
Beans, snap bush
Beans, snap pole
Beans, Lima bush
Beans, Lima pole
Beets
Broccoli
Brussels sprouts
Cabbage
Cabbage, Chinese
Carrots
Cauliflower
Celeriac
Celery
Chard, Swiss
Collards and kale
Corn, sweet
Cucumbers
Eggplant
Garlic (cloves)
Kohlrabi
Lettuce, head
Lettuce, leaf
Muskmelon (cantaloupe)
Mustard
Okra
Onions
Onions (seed)
Parsley
Parsnips
Peas, English
Peas, southern
Peppers
Potatoes, Irish
Potatoes, sweet
Pumpkins
Radishes
Salsify
Soybeans
Spinach
Squash, summer
Squash, winter
Tomatoes
Turnip greens
Turnip, roots
Watermelon

Plants or
seed per
100 feet

66 plants or 1 oz.
Vi lb.
Vi lb.
Vi lb.
Vi lb.
1 oz.
* 40-50 pi. or Vi oz.
* 50-60 pi. or Vi oz.
* 50-60 pi. or Vi oz.
* 60-70 pi. or Vi oz.
Vi oz.
* 50-60 pi. or Vi oz.
200 pi.
200 pi.
2 oz.
Vi oz.
3-4 oz.
Vi oz.
Vi oz.
1 lb.
Vi oz.
Vi oz.
Vi oz.
* 50 pi. or Vi oz.
Vi oz.
2 oz.
400-600 plants or sets
1 oz.
VA OZ.

Vi oz.
1 lb.
Vi lb.
Vs OZ.
6-10 lb. of seed tubers
75-100 pi.
Vi oz.
1 oz.
Vi oz.
1 lb.
1 oz.
1 oz.
Vi oz.
50 pi. or Vs oz.
Vi oz.
Vi oz.
1 oz.

Spacing
(Inches)
Rows

Plants

36-48
24-36
36-48
30-36
36-48
15-24
24-36
24-36
24-36
18-30
15-24
24-36
18-24
30-36
18-30
18-36
24-36
48-72
24-36
15-24
15-24
18-24
15-18
60-96
15-24
36-42
15-24
15-24
15-24
18-30
18-36
24-36
24-36
30-36
36-48
60-96
14-24
15-18
24-30
14-24
36-60
60-96
24-48
14-24
14-24
72-96

18
3-4
4-6
3-4

12-18
2

14-24
14-24
14-24
8-12
2

14-24

Number
days ready
for use

(2 years)
45-60
60-70
65-80
75-85
50-60
60-80
90-100
60-90
65-70
70-80
70-90

4-8

120
125

45-55
50-80
70-90
50-70
80-90
140-150
55-75
70-75
40-50
85-100
30-40
55-65
80-120
90-120
70-90
120-170
55-90
60-70
60-90
75-100
100-130
75-100
25-40

8-16
12-18
24-48
18-24
2-4
4-6

6-10
2-3

24-36
6-12
12-24
3-4
3-4
6-8
3-4
1
4-6

18-24
10-15
12-16
36-48
1
3-4
2
3-1

18-36
24-48
18-36
2-3
2-3

36-72

150
120

40-60
50-60
85-100
70-90
30

30-60
80-100

* Transplants
Source: USDA (1977). Growing your own vegetables. USDA Agricultural Information Bull.
409.

1438 Food Composition, Properties, and General Data

Vegetable Planting Chart


TABLE 2.V.13
Planting distances
Crop

Depth to plant
(inches)

Between rows
(inches)

In the row
(inches)

CooJ Season Crops


Asparagus (crowns)
Beets
Broccoli
Brussels sprouts
Cabbage
Cabbage, Chinese
Carrots
Cauliflower
Celery
Chard, Swiss
Chives
Collards
Cress, upland
Endive
Garlic (cloves)
Kale
Kohlrabi
Leeks
Lettuce, heading
Lettuce, leaf
Mustard
Onions, plants
Onions, seed
Onions, sets
Parsley
Parsnips
Peas
Potatoes
Radishes
Rhubarb, crowns
Rutabagas
Spinach
Turnips

6-8
VA-VZ

V4-V2
V4-V2
VA-VI

V4-V2

Vi-%
VA-VX

Vs
%-%
%
V4-V2
VA~VI

V4-V2
1%
V4-V2
V4-V2
%
VA
VA

VA-Vl

y2
1-2
VA
V2

1-2
4
%
1

/4- 1 /2

V4-V2

36-60
15-24
24-36
24-36
24-36
18-30
15-30
24-36
18-36
18-36
15-24
24-36
15-30
18-36
18-24
18-36
18-36
12-30
18-30
12-18
18-24
15-24
15-24
15-24
15-24
18-30
8-24
30-36
12-24
36-48
18-30
12-24
18-30

12-18
2-3

12-18
18-24
12-18
8-12
2-3

18-24
4-6
6-8
6-8

18-24
2-3
12
3

8-12
4-6
2-3
12
4-6
3-4
3-4
3-4

3-4
6-8
3-4
1

12
1

36-48
3-4
2-4
2-3

Worm Season Crops


Beans, lima
Beans, snap
Cantaloupes
Cucumbers
Eggplant
Okra
Peas, southern
Peppers
Pumpkins
Spinach, New Zealand
Squash, summer
Squash, winter
Sweet corn
Sweet potatoes
Tomatoes
Watermelons

1-1V2
1-lVi
1
1
VA

1
1
VA
1

%-l

1-1%
1-1%
1-2
VA

1-1 %

24-36
24-36
48-72
48-60
30-42
36-48
24-36
30-42
60-96
30-42
48-60
60-96
30-36
30-36
36-60
60-96

3-4
1-2

24-30
12-18
18-24
12-18
4

18-24
36-48
15-18
18-24
36-48
10-12
12-15
18-24
36-60

Source: USDA (1977). Growing your own vegetables. USDA Agricultural Information Bull.
409.

Food Composition, Properties, and General Data 1439

Vegetable Plants
TABLE 2.V.14
Habits and characteristics of vegetable plants

Common and Latin names

Plant
habit1

Approximate
seeds per
ounce
Number
700

ArtichokeCynara scolymus

AsparagusAsparagus officinalis....

700

AsparagusbeanVigna sesqmpedalis.

225

Germination
~
At temTime perature

Notable characteristic or
requirement

Days Degrees F.
7-21 68-86 Tolerates cool
soil.
Do.
7-21 6 8 - 8 6
5-8
68-86 Requires warm
soil.

Beans:
GardenPhaseolus vulgaris. . . .

100-125

Dry ediblePhaseolus vulgaris..

100-125

LimaPhaseolus lunatus

25-75

RunnerPhaseolus coccineus

25-30

i, 600

BroadbeanViciajaba

20-50

BroccoliBrassica oleracea var. bot-

AB

BeetBeta vulgaris

rytis.
Brussels sproutsBrassica oleracea
var. gemmifera.
CabbageBrassica oleraceu var. capitata.
Cabbage, ChineseBrassica pekinensis.
CardoonCynara cardunculus
CarrotDaucus carola
CauliflowerBrassica oleracea var.
botrytis.
CeleriacApium graveolens var. rapaceum.
CeleryApium graveolens var. dulce. .
Chard, SwissBeta vulgaris var. cicla.
ChicoryCichorium intybus
CitronCitrullus vulgaris
CollardsBrassica oleracea var. acephala.
Coin, sweetJ^ea mays

B
B

3-10

68-86

3-10

68-86

Do.
Do.

3-7

68-86

Do.

P
B
A-B

700
23, 000
9,000

7-21 68-86
6-21 68-86
310 68-86

Do.
Do.
Do.

72,000

B
B
P
A

72,000
1,600
27, OOO
300

9,000

DandelionTaraxacum

B-P

KaleBrassica oleracea var. actphala.


Kale, ChineseBrassica oleracea var.
alboglabra.
KohlrabiBrassica
oleracea var.
gongylode*.
LeekAHium porrum

9,000

68-86

18,000

A-B

EggplantSolanum m'longena var.


esculentum.
EndiveCichorium endivia

9,000

68-86

A-B

Cornsalad
(fctticus)Valerianella
locusta var. olitoria.
Cowpea (southern pea)Vigna sinensis.
Cress:
GardenLepidium sativum
WaterRorippa naslurlium-aquaticum.
CucumberCucumis sativus
qfficinale....

9,000

Do.
Do.
Do.
5~9
68-86
Do.
5-9
68-86
3-14 68-86 Tolerates cool
soil.
Do.
4-14 68-86
Do.
310 68-86
5-8

5-8

120-180

225

A
P

12,000
150,000

1, 100
35,000

6,500

A-B

27,000

B
B

9, 000
9,000

10-21

50-68

Requires cool soil.

50-68 Requires cool soil.


68-86 Tolerates cool soil.
68-86
Do.
68-86 Requires warm
soil.
3-10 68-86 Tolerates cool
soil.
4-7
68-86 Requires warm
soil.
7-28
68 Tolerates cool
soil.
5-8
68-86 Requires warm
soil.

10-21
3-14
5-14
7-14

4-10
4-14

68
68-86

Light sensitive.
Tolerates cool
soil.
3-7
68-86 Requires warm
soil.
7-21 6 8 - 8 6 Tolerates cooi
soil.
7-14 68-86 Requires warm
soil.
5-14 68-86 Tolerates cool
soil.
3-1 o 68-86
Do.
3-10 68-86
Do.

9,000

3-10

68-86

11,000

6-14

68

Do.
Requires cool soil.

{Continued)

1440

Food Composition, Properties, and General Data

Vegetable Plants

(Continued)

TABLE 2.V.14 (Continued)


Germination
Plant t
habit

Common and Latin names

Approximate
seeds per
ounce
Number
25, 000

LettuceLactuca saliva

Muskmelon (including cantaloup)


Cucumis mtlo.
MustardBrassica juncca

1,300

18,000

15,000

Mustard, spinachBrassica
tidis.
OkraHibiscus esculentus

pervi-

500

OnionAllium cepa
Onion, WelshAllium fistulosum. . .
Pak-choiBrassica chinensis

E
B
A-B

PaisleyPetroselinum hortense (P. crispum).


Parsnip-Pastinaca sativa
PeaPisum sativum
PepperCapsicum spp

18,500

B
A
A

12,000
90-175
4, 500

PotatoSolarium tuberosum

PumpkinCucurbita pepo

9, 500
18,000

100-300
2

RadishRaphanus sativus
Rhubart)Rheu m rhaponiicum......

A
P

~4>
1,700

RutabagaBrassica napus var. napobrassica.


SalsifyTragopogon potrifolius

12,000

1>9OO

SorrelRumex acelosa

30, 000

SoybeanGlycine max

175-350

SpinachSpinacea oleracea

2,800

Spinach, N e w ZealandTetragonia
expansa.
SweetpotatoIpomoea batatas

350

SquashCucurbita moschata and C.


maxima.
TomatoLycopersicon esculentum. ...
Tomato, huskPhysalis pubescens. ..
TurnipBrassica rapa

WatermelonCitrullus vulgaris

A
A
B

200-400
11,500
35,000
15,000
200-300

Time

At ternperature

. Notable chataC'
teristic or
requirement

Days Degrees F.
7
68 Requires cool soil.
Some varieties
light sensitive.
4 - 1 0 68-86 Requires warm
soil.
3-7
68-86 Tolerates cool
soil.
3-7
68-86
Do.
4~'4

68-86

6-10
6-12
3-7

68
68
68-86

Requires warm
soil.
Requires cool soil.
Do.
Tolerates cool
soil.
11-28 68-86
Do.
6-28
5-8
6-14

68-86
68
68-86

5-10

68

Do.
Requires cool soil.
Requires warm
soil.
68 Tolerates cool
soil.
4-7
68-86 Requires warm
soil.
4~6
68 Requires cool soil.
7 - 2 1 6 8 - 8 6 T o l e r a t e s cool
soil.
3-14 68-86
Do.
Requires cool
soil.
3-14 68-86 Tolerates cool
soil.
5-8
68-86 Requires warm
soil.
7-21
59 Requires cool
soil.
5-28 50-86 Germinates
irregularly.
77 Break or remove
seedcoat.
4-7
68-86 Requires warm
soil.
5-14 68-66
Do.
7-28 68-86
Do.
3-7
68-86 Tolerates cool
soil.
4-14 68-86 Requires warm
soil.

1
This column shows the nature of the parent plant^whether it is an annual, a biennial, or a
perennial species: Aannual, Bbiennial, Pperennial. Plants shown as A-B or B-P may
exhibit either of two kinds of behavior, depending on cultural conditions and management.

Source: USDA (1961). Seeds. The Yearbook of Agriculture.

Food Composition, Properties, and General Data

Vegetables, Boiling Time, Frozen


TABLE 2.V.15
Boiling guide for home frozen vegetables

Vegetable

Asparagus, whole
.
,
Beans, lima
Beans, >nap (gret'n or wax), cut
Broccoli spears
Brussels sprouts
Carrots:
Slices
Strips
. . ._
Cauliflower _
Corn:
Whole kernel
_ _
On cob
..
Kale
Okra, whole
.- __ _._
Peas
_
__ _
Spinach
_ _ _'
Squash, summer, sliced

Cooking time after


water returns to boil

Approximate
amount of
frozen vege
table for
six servings
(% cup each)

Minutes
8 to 10

12 to 14

7 to 9

6 to 8

10 to 12

Ouncet
24

6 to 8

7 to 9

2 to 6

18

18

20

7
4
8
6
8
2
6

20

32

25

16

18

25

22

to
to
to
to
to
to
to

10

10

18

16

22

20

Source: USDA (1980). Vegetables in family meals. USDA Home and Garden
Bull. 105.

1441

1442 Food Composition, Properties, and General Data

Vegetables, Canned Grades


U.S. Grade A
or
Fancy

Grade A vegetables are carefully selected for color,


tenderness, and freedom from blemishes. They are the
most tender, succulent, and flavorful vegetables
produced.

U.S. Grade B
or
Extra Standard

Grade B vegetables are of excellent quality but not quite


so well selected for color and tenderness as Grade A.
They are usually slightly more mature and therefore
have a slightly different taste than the more succulent
vegetables in Grade A.

U.S. Grade C
or
Standard

Grade C vegetables are not so uniform in color and


flavor as vegetables in the higher grades and they are
usually more mature. They are a thrifty buy when
appearance is not too importantfor instance, if you're
using the vegetables as an ingredient in soup or souffle.

Packed under
continuous inspection of the
U.S. Depart
ment of Agri
culture

This statement may be given along with the grade name


or it may be shown by itself. It provides assurance
of a wholesome product of at least minimum quality.

The grade names and the statement, "Packed under continuous inspec
tion of the U.S. Department of Agriculture," may also appear within
shields.

FIGURE 2.V.3
Source: USDA (1977). Vegetables in family meals. USDA Home and Garden Bull. 105.

Oft
TABLE 2.V.16
Opening and closing canning dates
States and
territories

Artichokes

Beans

Asparagus

Lima

Arkansas
California

Feb. 1
Apr. 30

Apr. 1
June 30

July 1
Nov. 15
Sept. 1
Oct. 31

Colorado
Delaware

Apr. 25
June 30

Aug. 5
Sept. 30

Florida
Georgia

Snap
May 1-July 10
Oct. 1-Oct. 30
May 5-July 5
Oct. 1-Nov. 15
Aug. 1
Oct. 15
July 15
Oct. 1
June 20-July 20
Sept. 5-Sept. 30
Jan. 1-May 15
Nov. 1-Dec. 15
May 1-June 15
Aug. 20-Sept. 15

Beets

Apr. 20
June 25

Aug. 15
Sept. 30

Indiana
Iowa

Michigan
Minnesota
Mississippi

year

Aug. 1
Sept. 15
Aug. 1
Sept. 25
Aug. 1
Sept. 30
Aug. 1
Oct. 1

July 5
Sept. 30
July 1
Oct. 15

year

Aug. 5
Oct. 10
Sept. 1
Sept. 30
Aug. 15
Sept. 30

June 15
July 31
July 10
Sept. 15
July 20
Sept. 20
May 1-July 31
Oct. 1-Nov. 1

ow

is*
CO

June 1
July 20
June 3
July 30
June 1
July 30
June 10
July 15

All

2*

ft

May 15
Sept. 1

ft-

o
g

05
o
3

*d

6
(?

All

year

Aug. 1-Sept. 15
Apr. 20
June 30
May 10
July 1
May 1
July 1

Peas

Apr. 10
June 30
June 15
Aug. 1
May 25
June 20

July 25
Sept. 15

Louisiana

Maryland

Okra

All

June 1-July 15
Sept. 15-Oct. 15

Maine

Kraut

May 1
Sept. 1
June 1
Sept. 1

May 5
Dec. 20
Aug. 1
Oct. 15

Apr. 25
June 25

Kentucky

Carrots

July 1
July 31

Idaho
Illinois

Cora

Cam

Alabama

June 1
July 15
Aug. 1
Nov. 20
July 20
Nov. 30

June 1
July 15
Aug. 20
Oct. 15
July 20
Sept. 15
Aug. 10
Sept. 20
Aug. 5
Sept. 1

ft"
CD

May 1
Sept. 1
July 1
Aug. 30
May 20
July 15
June 15
Aug. 15
June 15
Aug. 1

All

year
Oct. 1
Nov. 25

All

year

B
o

May 1
Sept. 1

(Continued)
00

1444 Food Composition, Properties, and General Data

Vegetables, Canning Dates


o
CD

>J> c

in

11 it

5P

bb * j

(Continued)

CD.

38

bb ^J ^ * >
3 o ^ O

3 u

3 a> 3 o
< co < co

< co

< CO

jo |2 10 ^

^> bb >
3
3 ^
-9 < Z 2

10

m <=> S _

_,

^ c j
3^
>-9 O

12

<3
J5 "Q, J f * i

^ QJ J3
"-3 CO "-S

bD "S ^> "Q, J^ "n. ^> "Q, U > ^ > + J

DO a J P - i J X? Q. S Q. " Q.

illsIIIII

bb*i
3 o
<

<c o

CO

H O

(8
g

co -2
Z

e
S

c
c

I |
O

3 5
O"

TABLE 2.V.16
States and
territories

(Continued)
Pickles

Alabama

Pimientos

Pumpkin

Rhubarb

Aug. 1
Nov. 15
All
year

Sept. 15
Dec. 15

Colorado

Oct. 1
Nov. 15
Oct. 1
Nov. 15

Delaware

Nov. 10
Mar. 1

Florida
Georgia

Sprouts

Squash

Succotash

Feb. 20-May 30
Oct. 15-Dec. 31
Feb. 20-May 30
Oct. 15-Dec. 31
Feb. 20-Apr. 20
Oct. 1-Dec. 15

Arkansas
California

Spinach

Sweet
Potato
Aug. 1
Feb. 1
Sept. 1
Dec. 31

Oct. 5
Nov. 15
Oct. 1
Nov. 5

Sept. 10
Oct. 30
Sept. 15
Nov. 15

Indiana

Sept. 15
Dec. 1
Aug. 1
Feb. 1

Aug. 20
Sept. 15

Kentucky

Maryland
Michigan
Minnesota

Aug. 10
Aug. 30

Oct. 1
Dec. 1
All
year
All
year

Oct. 1
Nov. 10
Sept. 10
Oct. 30
Sept. 10
Oct. 30

Missouri
Nebraska

May 20
June 30

Apr. 1-May 15
Nov. 1-Nov. 30
June 10-July 1
Sept. 20-Oct. 20
May 1
June 15

Oct. 1
Dec. 1

Oct. 1
Nov. 10
Sept. 5
Sept. 30

Aug. 18
Oct. 1

July 10
Nov. 10
Aug. 15
Oct. 15
July 15
Oct. 1
Mar. 1
May 15
Aug. 1-Feb. 1
Aug. 1
Oct. 1
Aug. 1
Oct. 15
Aug. 10
Oct. 15
Aug. 1
Oct. 15

Iowa

Louisiana

CO

Aug. 1-Oct. 20

Aug. 1
Nov. 15

Idaho
Illinois

Tomatoes
Aug. 1-Sept. 15

July 20
Mar. 1
Sept. 15
Dec. 1

Aug. 15
Feb. 1

July 15
Oct. 15
Aug. 1
Sept. 30
Aug. 10
Oct. 20
Aug. 10
Oct. 1

<*.

^3

QfCt

to

o
o

ft0

2 1
2.
p
o

0*

3.

a*
&
P-

o
a
s

en

TABLE 2.V.16 (Continued)


States and
territories

Pickles

Pimientos

New Jersey

Oct. 1
Nov. 1
Sept. 20
Nov. 15

New York
North
Carolina
Ohio

Pumpkin

All

year

Rhubarb

Spinach

May 20
June 30

Apr. 1-May 31
Oct. 20-Nov. 30
June 5-June 20
Sept. 25-Oct. 10

Oct. 1
Nov. 15
Sept. 15
Nov. 1

Feb. 20-May 30
Oct. 15-Dec. 31
All

Oct. 1
Nov. 30

year

May 1
June 10

Aug. 15
Nov. 15

Sept. 15
Nov. 15

Sept. 1
Oct. 1

Sept. 1
Dec. 31

Oct. 10
Nov. 10

Mar. 1-June 1
Sept. 15-Oct. 10
Nov. 10
Mar. 20

Texas
Utah

Oct. 1
Nov. 15
All

year
All

year

Oct. 1
Nov. 30
Sept. 10
Nov. 20
Oct. 1
Nov. 15
Oct. 1
Oct. 15
Oct. 1
Nov. 30

Aug. 10
Sept. 10

Sept. 1
Dec. 1
Oct. 1
Feb. 1

Oct. 1
Nov. 15

Virginia

Ontario,
Canada
Quebec,
Canada
Vancouver,
B.C.

Sept. 15
Nov. 15

Aug. 20
Sept. 15

South
Carolina
Tennessee

West
Virginia
Wisconsin

Sweet
Potato

Sept. 10
Nov. 20

Pennsylvania

Washington

Succotash

Squash

Aug. 10
Sept. 30

Oklahoma
Oregon

Sprouts

May 1
June 10
May 10
May 30
May 25
June 30

Apr. 1-May 25
Oct. 25-Nov. 30
Sept. 1
Oct. 15
June 1-June 20

Sept. 1
Dec. 15
Oct. 10
Nov. 10
Sept. 10
Nov. 20

May 25-June 20
Sept. 20-Oct. 18

June 1
July 30

Source: The Almanac of the Canning, Freezing, Preserving Industries, 61th Edition. (1976). E. E. Judge & Son, Baltimore.

Tomatoes
July 15
Oct. 15
Aug. 5
Oct. 5
July 10
Sept. 1
Aug. 1
Oct. 1
Aug. 1-Oct. 20
Aug. 15
Oct. 1
Aug. 5
Oct. 5
June 30
Aug. 15
Apr. 25-June 1
Sept. 15-Oct. 10
May 15-June 20
Dec. 1-Jan. 15
Aug. 15
Oct. 15
July 15
Sept. 15
Aug. 15
Oct. 1
Aug. 1
Sept. 30
Aug. 10
Oct. 10
Aug. 10
Oct. 15
Aug. 15
Oct. 10
Aug. 1
Oct. 15

CO

o
o
O

2.

en

sf

to

GO

, ^

J3

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^j"
52
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s

'

a
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i L

Vegeti

TABLE 2.V.17
Vegetable classification
Family

Fruit/
Vegetable

Scientific Name

Description

Type

IF
CO

Fruit Vegetables

Cucurbitaceae

Sechium edule (Jacq.) Sw.

Pepo

Outer wall is receptacle.

Cucumber

Cucumis sativus L.

Pepo

Flesh of the fruit is mesocarp and endocarp. Derived


from inferior ovary.

Squash

Cucurbita maxima Duch.

Pepo

-Ditto-

Malvaceae

Okra

Hibiscus esculentus L.

Berry

Fibrous pericarp.

Leguminosae

Cowpea

Vigna sinensis (Stickm.)


Savi ex Hassk

Legume

Derived from monocarpellary ovary; it splits along


both sutures.

Solanaceae

Beans

Phaseolus sp. L.

Legume

-Ditto-

Pea

Pisum sativum L.

Legume

-Ditto-

Eggplant

Solanum melongena L.
var. esculentum

Berry

Thin exocarp; mesocarp and exocarp fused.

Sweet pepper

Capsicum frutescens L.
var. grossum

Berry

Large internal cavity.

Tomato

Lycopersicon esculentum
Mill. var. commune

Berry

Seeds embedded in juicy flesh.

Chenopodiaceae

e
S"

o
a

ft.

Subterranean Vegetables
Liliaceae

Hftc

Chayote

Garlic

Allium sativum L.

Modified skin

Compound bulb made of cloves; 3 kinds of scales.

Leek

Allium porum L.

Leaves

Swollen, blanched bases but not a distinct bulb.

Onion

Allium cepa L.

Bulb

Short stem with overlapping leaf bases, fleshy leaves.

Beet

Beta vulgar is L.

Storage root

Pigmented tissue.

(Continued)

I
I

TABLE 2.V.17 (Continued)


Family

Fruit/
Vegetable

Description

Type

Scientific Name

Subterranean Vegetables
Cruciferae

Fleshy root, porous when aged.

Radish

Raphanus sativus L.

Storage r

Turnip

Brassica rapa L. var.


rapifera Metz.

Modified

Convolvulaceae

Sweet Potato

Ipomoea batatas (L.)


Poir.

Root

Umbelliferae

Carrot

Daucus carota L.
var. sativa

Modified

Zingiberaceae

Ginger

Zingiber officinale

Rhizome

Bulky, underground, horizontal stem.

Solanaceae

Irish Potato

Solanum tuberosum L.

Tuber

Bulky, short terminal portion of stem.

Asparagus

Asparagus officinalis L.

Texture more rough than Irish potato.

Stem

Fleshy shoot with spirally arranged scales.

var. alt His

Umbelliferae

Celery

Apium graveolens L.
var. dulce

Leaf

Ridged petioles and compound leaves with 3 to 7


leaflets.

Parsley

Petroselinum crispum

Stem and leaf

Lobed and curled leaves, pinnately compound.

Leaf

Curly tips.

(Mill.) Nym.
Compositae

Lettuce

Lactuca sativa L.

Cruciferae

Brussels
sprouts
Cabbage

Brassica oleracea
var. gemmifera
Brassica oleracea
var. capitata

Cauliflower

Brassica oleracea

SI
CO

Leafy Vegetables (Including flower and stem)


Liliaceae

o
W)

g.
CD

a
E.
d
03

Buds
Staminalbulb
Curd

var. botrytis DC

Adventitious side shoots.


Forms a head.
Consists of short internodes, branched apices and
bracts.
Globular stem, thin rind.

Kohlrabi

Brassica caulorapa

Stem

Mustard

Brassica juncea Coss.

Leaf

Leaves with notched margin and crepe-like surface.

Petsai

Brassica pekinensis

Leaf

Spatulate leaves with broad midrib.

Source: Pantastico, E. B. (editor) (1975). Structure of fruits and vegetables. In Postharvest Physiology, Handling and Utilization of
Tropical and Subtropical Fruits and Vegetables. AVI Publishing Co., Westport, Connecticut.

Food Composition, Properties, and General Data 1449

Vegetables, Cooking Frozen


TABLE 2.V.18
Timetable for cooking frozen vegetables in a small amount of water 1
Time to allow
after water
returns to boil 2

VEGETABLE

VEGETABLE

Minutes

Minutes

Asparagus
5-10
Beans, lima:
Large type
6-1 0
Baby type
1 5-20
Beans, snap, green, or wax:
1 -inch pieces
12-18
Julienne
5-10
Beans, soybeans, green . . . 10-20
Beet greens
6-12
Broccoli
5-8
Brussels sprouts
4-9
Carrots
5-10
Cauliflower
5-8

Time to allow
after water
returns to boil 2

Chard
Corn:
Whole-kernel
On-the-cob
Kale
Kohlrabi
Mustard greens
Peas, green
Spinach
Squash, summer
Turnip greens
Turnips

8-10
3-5
3-4
8-12
8-10
8-1 5
5-10
4-6
10-12
1 5-20
8-1 2

1
Use Vi cup of lightly salted water for each pint of vegetable with these exceptions:
Lima beans, 1 cup; com-on-the-cob, water to cover.
1
Time required at sea level; slightly longer time is required at higher altitudes.

Source: USDA (1976). Home freezing of fruits and vegetables. USDA Home and
Garden Bull. 10.

Vegetable Servings
TABLE 2.V.19
Approximate servings per can, pound, and package

Fresh vegetables
Asparagus
Beans, lima2
Beans, snap
Beets, diced3
Broccoli
Brussels sprouts
Cabbage:
Raw, shredded
Cooked
Carrots:
Raw, diced or shredded 3
Cooked3
Cauliflower

Servings
per
lb 1
2 or 3
2
5 or 6
3 or 4
3 or 4
4
9 or 10
4 or 5

Asparagus
Beans, lima
Beans, snap
Broccoli
Brussels sprouts
Cauliflower
Corn, whole kernel
Kale
Peas
Spinach

2 or
3 or
3 or
2 or

3
4
4
3
3
3
3
2 or 3
3
2 or 3

5 or 6
4
3
(Continued)

1450 Food Composition, Properties, and General Data

Vegetable Servings
TABLE 2.V.19

(Continued)

(Continued)
Servings
per
lb1

Fresh vegetables
Celery:
Raw, chopped or diced
Cooked
Kale4

5 or 6
4
5 or 6
4 or 5
3 or 4
4
2
4
4
3 or 4
2 or 3
3 or 4

Okra
Onions, cooked
Parsnips 3
Peas 2
Potatoes
Spinach5
Squash, summer
Squash, winter
Sweet potatoes
Tomatoes, raw, diced or
sliced

Canned vegetables

Servings
per can
(lib )
3 or 4

Most vegetables
Greens, such as kale
or spinach

Dry vegetables
Dry beans
Dry peas, lentils

2 or 3
Servings
per lb
11
10 or 11

As purchased.
Bought in pod.
Bought without tops.
4
Bought untrimmed.
5
Bought prepackaged.
2
3

Source: USDA (1978). Nutrition, food at work for you. USDA Home and Garden
Bull. 1.

Vegetables, Panned
TABLE 2.V.20
Guide for cooking panned vegetables (6 servings, \ cup each)
Amount of

..
. ..
Vegetable

ti

Vegetable
Quarts
Beans, snap (green or
wax), sliced in 1-inch
pieces
Cabbage, finely shredded.
Carrots, thinly sliced
Corn, cut
Spinach, finely shredded..
Summer squash, thinly
sliced

_ ,.
Cooking

Fat

Salt

Water

Table Teaspoons spoon*

Minute*

1
1%
1
1
3

IVi
1%
2
1%
2

%
%
%
%
%

% cup
3 tablespoons
3 tablespoons
% cup

20 to 25.
6 to 8.
10.
15 to 18.
6 to 8.

1%

3 tablespoons

12 to 15.

Source: USDA (1980). Vegetables in family meals. USDA Home and Garden Bull. 105.

Food Composition, Properties, and General Data 1451

Vegetable Storage I
TABLE 2.V.21
Store in cool room, away from bright light
Store in cool room, away from bright light:
Onions, mature
Rutabagas
Potatoes
Squash, winter
Refrigerate, covered:
Asparagus
Beans, snap or wax
Beets
Broccoli
Cabbage
Carrots

Cauliflower
Celery
Corn, husked
Cucumbers
Greens
Onions, green

Refrigerate, uncovered:
Beans, lima, in pods
Peas, in pods
Corn, in husks
Pineapples

Sweetpotatoes

Parsnips
Peas, shelled
Peppers, green
Radishes
Squash, summer
Turnips

Watermelons

Source: USDA (1978). Nutrition, food at work for you. USDA Home and
Garden Bull. 1.

Vegetable Storage II
TABLE 2.V.22
Recommended cold storage conditions, heat of respiration, and loss in weight
of vegetables grown in the tropics

Vegetables

Temp.
F

Ampalaya
42^*5
Asparagus
32
Beans
Bush sitao
42
Lima in pods
40-45
Lima, shelled
40
Dolichos lablab, in pods 32-35

Snap
Winged
Beet, bunched
Beet, topped
Betel leaves
Bitter Gourd
Brinjal
Brussels Sprout
Cabbage, wet season
Cabbage, dry season
Carrot, bunched
Carrot, topped
Cauliflower, 'Snowball'
Celery
Chayote
Colocasia
Condol
Coriander leaves
Corn, sweet
Corn, green
Chow-Chow
Cucumber

Relative
Humidity
%

85-90

3
3-4

88-92
90-95

1.5-2

38-^2

32-35
42-45
33-35
47-50
32-35
32-35
32-35

90-95
85-90
85-90
85-90
90-95
92-95
92-95
90-95

32
32

32-35
31-32
45

52-55
45

32-35
33-35
32

52-55
50-53

Wk

95

95
90
88
90
90

50
32

Storage
Life

95

85-95
92-95
85-90
85-90
85
90

90-95
90-95
90
92

4
2
3
2-3
4
1.5

8-14

1
4
4
4-6
4-6
12
4

20-24
7
8
4-6
21
8
5
1
1.5
3
2

Heat
Evolutiona
BTU/ton-day

Weight
Lossb
%

12.0
18,600
6,881
16,400
14,080
13,260-14,200
5,600
7,116
1,170
1,000
13,200

20.3
15.0
18.0

4,400-6,600

17.7

3,600
2,000-2,400
810

5,200-6,400
700

1,271

11,000-16,500
5,500-6,600
3,960-5,500

14.0
12.0

33.0
2.8

10.0
25.0
20.0-35.0
30.4
15.2
4.9

3.2

10.0
7.2
(Continued)

1452 Food Composition, Properties, and General Data

Vegetable Storage II {Continued)


TABLE 2.V.22

{Continued)

Vegetables
Eggplant
Garlic (bulbs), dry
Ginger
Gourd, bottle
Gourd, Snake
Leek
Lettuce, head
Lettuce, leaf
Mushroom
Muskmelon, cantaloupe
Muskmelon, Honeydew
Okra
Onion, white
Onion, red
Onion, green (immature)
Patola (Trichosanthes)
Pea, green
Pepper, sweet (green)
Pepper, sweet (ripe)
Petsai, Brassica
Potato, Irish (8 varieties)
Pumpkin
Radish, topped
Squash
Sweet potato
Tapioca root
Tomato
'VC-lines', mature green
'VC-lines', ripe
'Oxheart', 'Hybrid-6',
'Marathi', all green
'Ponderosa', yellow
'Sioux', red
Turnip
Watermelon
Yam

Temp.
F

Relative
Humidity
%

Storage
Life
Wk

Heat
Evolution8
BTU/ton-day

Weight
Lossb
%
9.6
12.6
18.9
3.2

50-55
32
45-50
45
65-70
32
32
32
32
35-38
45
48
34
32
32
42-45
32
45
42^5
32
38-40
35-60
32
55-60
50-55
32-35

92
65
75
85-90
85-90
90-95
90-95
95
95
85-90
85
90
70-75
70-75
90-95
85-90
88-92
85-90
90-95
95
85
70-75
88-92
70-75
80-90
85

2-3
28-36
16-24
4-6
2
4-12
3
1
1.5
1.5
4-5
2
16-20
20-24
2
3
2-3
3-5
2
1.5-2.5
34
24-36
3-5
8-24
13-20
23

9,251-13,609
800

48-50
45

85-90
90

4-5
1

3,216^,156
2,860

5.2

35-38
42^5
32-35
32
45-60
80

85-90
85-90
85-90
90-95
80-90
60-70

6
3
2
8-16
2
3-5

3,300^,400

4.8

1,441-1,600
1,300
2,400

2.0

2,500
640

14.0

10,800
3,960^1,640

7.8
7.2

10,670
1,000
660
5,000
5,200
2,200
2,300
800-2,200
4,200
1,320-6,600

6.8
14.2
16.3
11.3
8.0
7.1
15.0
4.9
3.7
8.0
4.0-15.0
8.5

Source: Authors' unpublished data.


^Represents
steady state beat production during storage at indicated temperatures.
D
Loss in weight upon removal from storage at indicated storage periods. This may include
trimming losses for leafy vegetables. Weight loss values are averages of several trials, some in
commercial storage plants but mostly in experimental cold rooms.
Source: Pantastico, E. B., Chattopadhyay, T. K., and Subramanyam, H. (1975). Storage
and commercial storage operations. In Postharvest Physiology, Handling and Utilization
of Tropical and Subtropical Fruits and Vegetables. E. B. Pantastico (editor). AVI
Publishing Co., Westport, Connecticut.

Food Composition, Properties, and General Data 1453

Vegetable Yield
TABLE 2.V.23
Amount of frozen product obtainable from 100-ft row
Yield from
100-ft Row,
(Avg)
Carrots
Beets
Snap beans
Lima beans
Broccoli
Spinach
Peas
Sweet corn
Cauliflower
Asparagus
Rhubarb
Squash or pumpkin

Pounds of Frozen
Product from
100-ft Row
40
60
20
18
50
25
15
12
15
20
175
75

lbu

1% bu
1% bu
12 qt shelled
75 1b
401b
10 qt shelled
60 ears
25 heads
301b
2001b
150 1b

Source: Stout, G. J. The Home Freezer Handbook. Van Nostrand


Reinhold Co., New York.

Vegetable Yields
TABLE 2.V.24
Approximate planting per person
Storage,
canning or

Average

Vegetables

Asparagus
Beans, snap bush
Beans, snap pole
Beans, Lima bush
Beans, Lima pole
Beets

Broccoli
Brussels sprouts
Cabbage
Cabbage, Chinese
Carrots
Cauliflower

Celeriac
Celery
Chard, Swiss
Collards and kale
Corn, sweet
Cucumbers
Eggplant
Garlic
Kohlrabi
Lettuce, head
Lettuce, leaf
Muskmelon (cantaloupe)
Mustard
Okra
Onions (plants or sets)
Onions (seed)

crop expected
per 100 feet

30 1b.
120 1b.
150 1b.
25 lb. shelled
50 lb. shelled
150 1b.
100 lb.
75 1b.
150 1b.
80 heads
100lb.
100 lb.
60 1b.
180 stalks
75 1b.
100 lb.
10 dozen
120 1b.
100lb.
40 lb.
75 1b.
100 heads

50 1b.
100 fruits
100 lb.
100lb.
100 lb.
100lb.

Fresh

10-15 plants
15-16 feet
5-6 feet
10-15 feet
5-6 feet
5-10 feet
3-5 plants
2-5 plants
3-4 plants
3-10 feet
5-10 feet
3-5 plants
5 feet
10 stalks
3-5 plants
5-10 feet
10-15 feet
1-2 hills
2-3 plants
3-5 feet
10 feet
10 feet
3-5 hills
5-10 feet
4-6 feet

3-5 feet
3-5 feet

freezing

10-15 plants
15-20 feet
8-10 feet
15-20 feet
8-10 feet
10-20 feet
5-6 plants
5-8 plants
5-10 plants
10-15 feet
8-12 plants
5 feet
8-12 plants
5-10 feet
30-50 feet
3-5 hills
2-3 plants
1-5 feet
5-10 feet

10-15 feet
6-10 feet
30-50 feet

30-50 feet
(Continued)

1454 Food Composition, Properties, and General Data

Vegetable Yields

(Continued)

TABLE 2.V.24 (Continued)


Approximate pitinting per person
Average
crop expected
per 100 feet

Vegetables

Fresh

Parsley
Parsnips
Peas, English
Peas, southern
Peppers

30 1b.
100lb.
20 1b.
40 1b.
60 1b.

PntPitnpQ
TricVi
ruiaiuco! ll loll

1 nn lVi

Potatoes, sweet
Pumpkins

100 lb.
100 lb.

5-10 plants
1-2 hills

13 a r\ i cVl p c

"1OO n i m r n o c
UU UU.IiL.Xl6S

q c fODt
oD I c c l

Salsify
Soybeans
Spinach
Squash, summer
Squash, winter
Tomatoes
Turnip greens
Turnip, roots
Watermelon

Storage,
canning or
freezing

1-3 feet
10 feet
40-60 feet
20-50 feet
3-5 plants

1-3 feet
10 feet
15-20 feet
10-15 feet
3-5 plants
en 1 nn foot

J.UU I D .

OU1UU I c e I

100lb.
201b.
40-50 lb.
150lb.
100 lb.
100lb.
50-100lb.
50-100lb.
40 fruits

10-20 plants
1-2 hills
5 feet
50 feet
10-15 feet
2-3 hills
1-3 hills
5-10 plants

5 feet
50 feet
5-10 feet
2-3 hills
1-3 hills
3-5 plants
5-10 feet
5-10 feet
2-4 hills

5-10 feet

Source: USDA (1977). Growing your own vegetables. USDA Agricultural Information Bull.
409.

Vegetable Yield, Canned and Frozen


TABLE 2.V.25
Yield of vegetables processed in cans or frozen

Vegetable
Asparagus, cut
Beans, green or wax, cut
Beans, lima
Beets, sliced, diced or whole
Broccoli, cut
Carrots, diced or sliced
Cauliflower
Corn, whole kernel
Kale
Okra
Peas
Potatoes, French fried
Spinach
Summer squash, sliced
Tomatoes, undrained

Approximate Amount of Cooked


Vegetable Obtained From:
Frozeni
Cannec1
Packages
(Drained)
Size
Size
of
of
Container
Container
Cups
Cups
(oz)
(oz)
14
15%
16
16

16

16
15
15%
16

15

16

1%
1%
1%
1%

1%

1%
1%
1%
1%

1%

1%

10
9
10

10
10
10
10
10
10
10
9
10
10

1%
1%
1%

1%
1%
1%
1%
1%
1%
1%
1%
1%
1%

Source: Anonymous (1977). How to buy canned and frozen vegetables. USDA Home
and Garden Bull. 167.

Food Composition, Properties, and General Data 1455

Vegetable Yield, Frozen, Canned, and Fresh


TABLE 2.V.26
Approximate amount of cooked vegetable obtained from frozen, canned, and
fresh
Canned vegetables
(drained)

Frozen vegetables
Vegetable and style
Size of
container
(ounces)

10
9
10
10
10
10
10
10
10
10
10
9
10
10

Asparagus, cut
Beans, green or wax. cut
Beans, lima
Beets, sliced, diced or w h o l e .
Broccoli, cut
Brussels sprouts
Cabbage,shredded
Carrots, diced, or sliced
Cauliflower
Corn, whole kernel

Kale
Okra
Peas
Potatoes
Spinach
Summer squash, sliced
Tomatoes

Cooked,
Cups

Healed.
Cups

Size of
container
(ounces)

Cups

it

14

iy3
i%

1 Ib. of fresh
vegetable as
purchased

i
16

2/i
2VB

16

16
15

IS *
15

*ie

Whole kernels with liquid; a 12 oz. can of whole kernels, vacuum pack, provides I X cups.
> French Iries.
> Mashed.
Undrained.

Source: USDA (1969). Food for us all. Yearbook of Agriculture.

Vinegar, Spiced
TABLE 2.V.27
Ingredients
24's Vinegar
Chillies
Pimientos
Coriander seed
Cloves (whole)
Black pepper (whole)
Mustard seed
Root ginger

%
86.0
3.4
2.4
2.4
1.7
1.7
1.2
1.2
100.0

Source: Binsted, R., Devey, J. D., and Dakin,


J. C. (1971). Pickle & Sauce Making, 3rd
Edition. Food Trade Press, London, England.

Vitamin A
TABLE 2.V.28
Vitamin A in some foods
IU/100 g
Carrots
Sweet potatoes
Spinach
Cantaloupe
Apricots
Broccoli
Peaches

11500
8800
8100
3400
2700
2500
1330

IU/100 g
Cherries
Tomatoes
Asparagus
Peppers
Corn
Lettuce
Oranges

1000
90 0
90 0
42 0
40 0
33 0
20 0

Source: White, P. L., and Selvey, N. (editors) (1974). Nutritional


Qualities of Fresh Fruits and Vegetables. Futura Publishing Co., Mt.
Kisco, New York.

1456 Food Composition, Properties, and General Data

Vitamin A, Daily

Recommendations

INTERNATIONAL

CHILDREN

2,000
oge

UNITS

2.500
4

3.300

1 to 4 4 - 7 -
to
to
11
7

MALES

5,000
11 to 51 -|

FEMALES

4,000
lo 51 H

>

5,000

6,000

> Pregnant

Lactating

GOOD SOURCESt
INTERNATIONAL
Liver

UNITS

3'/, oz.

>43,75

Sweet Potato
1 med
Spinach

'/j cup

Carrots

VJ cup

Winter Squash
VJ cup
'/i cup

Tomato

'/j cup

> 7,245
> 6,830

Dark Green Leafy


Vegetables Vi cup

Broccoli

9,600

. __,

M,75

Asparagus
VJ

Peos

Cup

VJ cup

Cantaloup

6.540
med.

VJ

Dried Fruit
V4 cup
Peach

1 med.

Orange

1 med.

Banana

1 m

Egg

1 med.

v
*228 3
935
> 2 75

>590

Cheese

' o z . > 3 5O

Milk

1 cup>3S0
i

p a t

Margarine
t Average nutrient content as food is served. [Note: 3'/2 oz equals approximately 100 g.)
F I G U R E 2.V.4
Source: Lessons on Meat. (1974). National Live Stock and Meat Board, Chicago.

TABLE 2.V.29
Vitamin A content of oils from fishery sources having commercial importance in the United States and Alaska

Common Name
Soupfin shark
Grayfish (dogfish)
"
"
<
<

<i
CC
Halibut

Area in Which
Fish Are Caught
Pacific (male)
"
(female)
" -Alaska
" -Hecate Strait
" -Wash.-Ore.
" -N. Calif.
Pacific-area 38
" . ' 2*
"

Sablefish

Pacific

Lingcod

Pacific
IC

Sleeper shark
Mud shark
Great blue shark
Hammerhead
shark
(<
cc

Pacific

"

"

(<
((

(C
(

Little black tip


Tiger shark
Sand-bar shark
Nurse shark
Dusky shark
Leopard shark
Bay shark

Thresher shark
Mexican shark
Gray smooth hound
Cazon shark
Albacore tuna
Bluefin tuna
Yellowfin tuna
Skipjack tuna
Bonito
Swordfish

"

Source
of Oil
Liver
CC

Liver
6

Viscera
Liver
Viscera
Liver
Viscera
Liver

Per Cent of
Round Weight2
10
10
10
10
10
10

1.5-3
1-1.75
2.5-5
2-2.5
3-4

1-1.5
1.8-3
10-15
10-15
6

-Atlantic

Atlantic
Florida
Florida

<c

Argentina-Brazil
Pacific

Pacific-Atlantic
CC
CC

2-5

10-26
5-12
8-20
4-15
40-55
60-65
30-45
30-40
55-75
6
6

40-60
45-60
6
6
6

Pacific

Oil

Content, %
55-68
65-72
67-72
65-70
50-70
62-68
8-21
17-27

7-10
1.5-20

c<

Viscera

1.4-2.6
3-6

40-50
60-75
45-55
40-50
50-60
30-45
7-20
4-6
3-5
4-6

4-12
8-35
6-12

Vitamin A Content in U.S.P. Units


Per Gram of Oil
Average
Range
120,000
45,000-200,000
15,00040,000
32,000
2,000-20,000
5,000
7,000-15,000
10,000
8,000-25,000
14,000
12,000-20,000
15,000
40,000-160,000
87,000
20,000-65,000
40,000
70,000-700,000
200,000
50,000-190,000
90,000
90,000-250,000
125,000
40,000-550,000
175,000
10,000-175,000
40,000
5,000-15,000
7,000
5,000-7,000
5,500
7,000-27,000
20,000
30,000-120,000
50,000
20,000-150,000
60,000
5,000-140,000
40,000
10,000-125,000
50,000
5,000-25,000
5,000
2,000-5,000
3,000
3,000-15,000
8,000
1,000-10,000
3,000
5,000-60,000
25,000
1,000-5,000
3,000
2,000-20,000
10,000
1,000-5,000
3,000
20,000-80,000
40,000
10,000-25,000
20,000
10,000-200,000
50,000
10,000-60,000
25,000
25,000-100,000
75,000
35,000-90,000
50,000
30,000-60,000
40,000
15,000-60,000
35,000
20,000-400,000
250,000
2.000-30,000
10,000
(Continued)

GO

en

3
s
TABLE 2.V.29 (Continued)

Common Name
Black sea bass
Totuava
Cod
Rosefish
Halibut
Rockfish
Petrale sole
Herring
Pilchard
Menhaden

Area in Which
Fish Are Caught
Pacific
Pacific
Atlantic

Source
of Oil
Liver
Livur
7

Waste
Liver
Pacific
Pacific
Atlantic

Per Cent of
Round Weight2

Viscera
Liver
Body

3-5
6

1.5-2.5
1-1.5
1.5-2.5
1-1.5
6
8
6

Oil
Content, %
13-20
15-25
20-60
2-4
15-25
5-25
2-15
6-25
5-25
5-25
5-20

Vitamin A Content in U.S.P. Units


Per Gram of Oil
Range

Average

100,000-1,000,000
40,000-400,000
1,000-6,000
3,000-5,000
40,000
14,000-300,000
15,000-125,000
4,000-175,000
50-300
50-800
500

300,000

"

GO

-F

2,000
6

a.
90
100

8.

5*

These data compiled from reports of research at the laboratories of the Fish and Wildlife Service and of the Fisheries Research Board of Canada, and from articles pub
lished by representatives of commercial processors offish livers and viscera. For the most part, the data are based on large lots of material or on samples taken over the normal
season for the species.
!
Per rent of round weight means the proportion of liver weight to the weight of the entire fish (undressed) expressed as per cent.
3
Area 3 is defined by the International Halibut Commission regulations as follows: "Area 3 shall include all the convention waters off the coast of Alaska that are between
Area 2 and a straight line running south from the southwestern extremity of Cape Sagakon Umnak Island, at a point approximately latitude 5249'30" N., longitude 16907'00*
W., according to Chart 8802, published January, 1942, by the United States Coast and Geodetic Survey, and that are south of the Alaska Peninsula and of the Aleutian Islands
and shall also include the intervening straits or passes of the Aleutian Islands."

Viscera, unless otherwise designated, means the contents of the body cavity minus the liver, stomach, and gonads.
The source from whirh information listed here was obtained did not supply data under this heading.
' Waste is the entire body of the rosefish minus the fillet or edible portion. It includes head, backbone, skin, and viscera.

Source: Brody, J. (editor). Non-fat components of fish oils. In Fishery By-Products Technology. AVI Publishing Co., Westport,
Connecticut.

Food Composition, Properties, and General Data 1459

Vitamin A, Food
TABLE 2.V.30
Vitamin A potency (IU) of foods per 100 g (about 3 | oz)
Cereals
Yellow maize (as carotene)
Flour, bread, cornflour, oat-l
meal, pearl barley, rice,
I none
rye, sago, etc.
J
Dairy foods
Butter
Cheddar cheese
Winter milk
Summer milk
Eggs
Milk
Winter
Summer
Fish
Herring
Fresh
Canned
Liver oil
Cod

Halibut

330-900

3500
55 0

1400
1000
100
150

150
30

10,000-400,000
3-36 million

Fruits
Apricots and peaches
Tomatoes
Meats
Beef, veal, mutton, lamb
Pork and pork products
Variety meats
Heart
Kidney
Liver
Pig
Cow

Rabbit
Sheep
Sperm whale
Seal
Vegetables
Beans, green
Cabbage
Carrots
Peas (green)
Potatoes
Sprouts

750 (as carotene)


3,000 (as carotene)
50

none
20 0

1,000
10,000
15,000
25,000
60,000
440,000
1,300,000
600-950
900 (as carotene)
9,000
500 (as carotene)
none
300 (as carotene)

Source: Sinclair, H. M., and Hollingsworth, D. F. (1969). Hutchison's Food and the Principles of Nutrition.
Edward Arnold (Publishers), London, England.

1460 Food Composition, Properties, and General Data

Vitamin A, Milk and Milk Products


TABLE 2.V.31
Vitamin A content of milk and milk products 1
Milk or Milk
Product
Whole milk:
Fluid
Condensed
Evaporated
Dried
Skimmilk:
Fluid
Dried
Malted milk:
Dried
Buttermilk:
Fluid
Yoghurt
Cream:
Half and half
Light table
Medium whipping
Heavy whipping
Butter
Ice cream
Whey:
Fluid
Dried

Avg

156
276
369

1100
9
143

Range
(IU/100 g)2
119-176
141-352 (4) 3
342-464 (4)
600-1600(6)
4-18
(4)
40-250 (3)

1020
12
69

(1)

4-20

52 3

11
50

(2)
(1)

480
880

1336
1598
3108

Cheese
Variety

(1)
(1)
(1)
(1)

2374-3836
425-600 (4)
10-12

(2)
(1)

Very hard:
Parmesan
Hard:
Cantal
Cheddar
Cheshire
Edam
Gouda
Gruyere
Swiss
Semisoft:
Blue5
Brick
Liederkranz
Limburger
Port Salut6s
Roquefort
Stilton
Tilsiter s
Trappist
Soft:
Ripened:
Brie 5
Brinza
Camembert
Unripened:
Cottage:
Creamed
Un creamed
Cream
Neufchatel
Pimento
Cream
Processed:
Brick
Cheddar
Limburger
Swiss

1
Mean and range of average values obtained from various publications.
2
IU per 100 ml for products designated fluid.
3
Figures
in parentheses indicate the number of references consulted.
4
One high value (5,500 IU/100 g) omitted.
5
May
be
made
from milk of species other than the cow.
6

Avg

1410
1333
1169 4
970

Range
(IU/100 g)
(I) 3
(1)

750-1985(10)
(1)

1203
1050

733-1788(4)

822

1592

267-1333(3)
954-2680 (3)

1935
1626

1000-3502(6)
853-2400(2)

3437
1280
1333
1971
1235
1045

(1)
(1)
(1)

(1)

900-4012(3)

742

(1)
(1)
(1)

667
48 3

(1)
(1)

2140

667-3612(2)

291
42

2194
1495

185-397 (2)
9-60
(3)
1552-2819(3)
(1)

3204

(1)

1407
1705
1460
1680

1250-2160(2)

(1)
(1)

1390-1970(2)

Made from ewe's milk.


Source: Hartman, A. M., and Dryden, L.P. Vitamins in milk and milk products. J. Dairy Sci., American Dairy
Science Association.

Food Composition, Properties, and General Data 1461

Vitamin C
TABLE 2.V.32
Vitamin C in some foods
mg/100 g

mg/100 g
Peppers
Broccoli
Brussels sprouts
Cauliflower
Strawberries
Spinach
Oranges
Cabbage

128
113
102
78
59
51
50
47

38
33
33
23
20
12
10
7

Grapefruit
Cantaloupe
Asparagus
Tomatoes
Potatoes
Corn
Bananas
Apples

Source: White, P. L., and Selvey, N. (editors) (1974). Nutritional Qualities of


Fresh Fruits and Vegetables. Futura Publishing Co., Mt. Kisco, New York.

Vitamin D, Fish
TABLE 2.V.33
Vitamin D content of oils from fishery sources

Common Name
Albacore tuna
Bluefin
Yellowfin "
Skipjack
"
Bonito
Swordfish
Mackerel, Pacific
Albacore tuna
Halibut
Sablefish
Lingcod
Rockfish

Area in Which
Fish are Caught

Source of Oil
Liver

Pacific

"
"

'
Pac ific

-Atlantic
"

Waste2
Liver
Viscera3
Liver
Viscera
Liver
Viscera
Liver

Co d

Ishinagi
Barracuda
Black sea bass
Beluga whale
Grayfish (dogfish)
Ratfish
Soupfin shark
Herring
Pilchard
King
salmon
Sockeye
Silver
<<

"
<

"
"
"

Body4
Liver
"

Body*
Liver5
Body
Liver
Offals
Liver
Offal
Liver
Offal

Vitamin D Content in
International Units
Per Gram of Oil
25,000-250,000
20,000-70,000
10,000-45,000
25,000-250,000
50,000
2,000-25,000
1,400
67

1,000-5,000
100-500
600-1,000
100

1,000-6,000
100-200
300-5,000
85-503
3,800
2,000
5,000
50-100
5-25
29
2-5

5-25
25-160
250

20-100
100-500
50-150
200-600
100-300
100-500
100-200
(Continued)

1462 Food Composition, Properties, and General Data

Vitamin D, Fish (Continued)


TABLE 2.V.33 (Continued)

Common Name
Pink

Chum
""
"
Starry
flounder
Rex sole
Skate
Mud shark
Snoek

Area in Which
Fish are Caught
t(

"

cc

"
"

Stonebass
Stockfish

"
"

'
'

Kingklip
Halibut

"
"

'
'

Ling
Yellowtail
Halibut
Mackerel, common
Rosefish
Dogfish

Liver
Offal
Liver
Offal
Liver

100-600
100-300
100-500
50-100
1,000
150
25
20

"
South Africa

Co d

Source of Oil

Vitamin D Content in
International Units
Per Gram of Oil

Viscera
Liver
Viscera
Liver
"

New Zealand
Australia
Atlantic
"
"
"

500-6,000
85

700-1,300
50-380
3

85-600
1,000-2,000
100
500

9,000-17,000
2,000

<
"

Waste'
Liver

750
50
3

Table
Courtesy of U. S. Fish and Wildlife Service.
1
Data on vitamin A content of most of these fish are to be found in Tables 1 and 2.
2
Waste indicates offal from the cannery fish cleaning tables. The raw eviscerated fish is pre-cooked prior lo
this cleaning operation, hence some of the tuna body oil has been lost from this waste before it is made into meal
and
oil.
3
Viscera indicates the contents of the body cavity minus the liver, stomach, and gonads.
4
Body indicates the entire body of the fish minus the liver.
* Body indicates the entire body of the fish including the liver and viscera.
' Offal indicates the cannery trimmings, including heads, livers, and viscera but not eggs.
i Waste indicates the entire body of the rosefish minus the fillet or edible portion. It includes head, backbone,
skin, and viscera.

Source: Brody, J. (editor). Non-fat components of fish-oils. In Fishery By-Products


Technology. AVI Publishing Co., Westport, Connecticut.

Vitamin D, Food
TABLE 2.V.34
Vitamin D content of foods
IU per 100 g

IU per 100 g
Dairy foods
Butter, Empire imported
Cheese
Dripping
Egg

Whole, fresh
Dried
Margarine

60
15
30
60
240
200

Fish
Herrings
Fresh and cured
Canned
Mackerel
Salmon, canned
Sardines, canned
Fish liver oils1
Cod

850
170
700
60 0

1000
20,000

'Halibut liver oils, not included in this table, run from 20,000 to 400,000.

Source: Sinclair, H. M., and Hollingsworth, D. F. (1969). Hutchison's Food and the Principles of
Nutrition. Edward Arnold (Publishers), London, England.

Food Composition, Properties, and General Data

Vitamin Retention, Meat


10% 30% 30% 40% 50% 60% 70% $0% 0 % 1OO%

Cooking in Liquid
(stows)

^_^^_^^^_

rn r
Retention in the Meat

J^

Retention in the drippings

FIGURE 2.V.5
Source: Lessons on Meat. (1974). National Live Stock and Meat Board, Chicago.

1463

1464 Food Composition, Properties, and General Data

Vitamins
TABLE 2.V.35
Data covering the principal vitamins
Vitamin

Principal
Sources

Properties

Functions

Vitamin A
(Retinol)

Fish liver oils, Oil-soluble; large Photoreceptor


liver, egg yolk, doses cause tox- mechanism of
butter, cream, vi- icity
retina, integrity
tamin A-fortified
of epithelia, lymargarine, green
sosome stability
leafy or yellow
vegetables

Vitamin D
Ergocalciferol (D s )
Cholecalciferol (D 3 )

Deficiency
Symptoms
in Man

Daily
Allowances

Usual
Therapeutic
Dosage

Night blindness;
xeroph thai mi a;
keratomalacia

Adults: 1.5 mg
retinal
(equals 5000
U.S.P. u. or
9 mg b/3-carotene) '

25,000-50,000
U.S.P. u./day'
(see text for
higher dosage)

Fish liver oils, Oil-soluble; large


butter, egg yolk, doses may cause
liver, ultraviolet hypercalcemia
irradiation

Bone formation, Rickets


(tetany
increases calsometimes associum & phospho- ciated ); osteorus absorption
malacia

Adults &
children:
400 U.S.P. u.c

400-1,600
U.S.P. u . / d a y
(see text for
higher dosage)

Vitamin E
Group
(a, P, 7,
tocopherol)

Vegetable oil,
wheat germ,
leafy vegetables,
egg yolk, margarine, legumes

Intracellular an- RBC hemolysis;


tioxidant, stabil- creatinuria;
ity of biological ceroid deposition
membranes
in muscle

Adults: 30 I.U. 50-3001. U./day


(equals 30
mg synthetic
dl-o-tocopherol ace
tate)

Vitamin K
(activity)

Leafy vegetables,
pork liver, vegetable oils, intestinal flora after
4th day of life

Prothrombin for- Hemorrhage


mation; normal
from deficient
blood coagulaprothrombin
tion

Not yet estab- In situations


lished; thought conducive to
to be about 0.03 neonatal hem
orrhage, 2-5
mg/kg
mg during
labor or daily
for 1 wk prior;
or 12 mg to
newborn
(see text for
details)

Oil-soluble

Menadione

Oil-soluble; unstable to light;


toxic in large
doses

Menadione
sodium
bisulfite

Water-soluble;
toxic in large
doses

Phytonadione (Vitamin
Ki)

Oil-soluble; unstable to heat &


light

10-50 mg to
counteract excessive antico
agulant (see
text for details)

Thlamine
(Vitamin
Bi)

Carbohydrate
Water-soluble;
Dried yeast,
I.V. may cause metabolism;
whole grains;
central 8c periphmeat (especially anaphylactoid
eral nerve cell
shock
pork, liver); enfunction; myoriched cereal
cardial function
products, nuts,
legumes, pota
toes

Beriberi, infanAdults:
tile & adult
1.0-1.5 mg
(peripheral neu
ropathy; cardiac;
acute cerebral
symptoms )

5-30 mg/day

Riboflavln
(Vitamin
BO

Milk, cheese,
liver, meat, eggs,
enriched cereal
products

Slightly watersoluble

Many aspects
energy fit protein
metabolism; integrity of mucous membranes

Cheilosis, anguAdults:
1.0-1.7 mg
lar stomatitis,
comeal vascularization, ambly
opia, sebaceous
dermatosis

10-30 mg/day

Nlacin
(Nicotinic
acid)
Niacinamide (Nicotin amide)

Dried yeast,
liver, meat, fish,
legumes, wholegrain enriched
cereal products

Water-soluble;
intolerance produces flushing,
burning, itching
(rare with niacinamide)

Oxid ation-reduction reactions;


carbohydrate fie
tryptophan metabolism

Pellagra (dermatosis, glossitis,


GI & CNS dysfunction)

Adults.
15-20 mg
equivalents11

Niacinamide
100-1000
mg/day

(Continued)

Food Composition, Properties, and General Data 1465

Vitamins
TABLE 2.V.35
Vitamin

(Continued)

(Continued)
Principal

Sources

Properties

Vitamin Be
Group
(Pyridoxine,
Pyridoxal,
Pyridox
amine)

Dried yeast,
liver, organ
meats, wholegrain cereals,
fish, legumes

Water-soluble

Pantot'henic
add
(Calcium
pan to thenate)

Dried yeast,
Water-soluble
liver, eggs, organ
meats, legumes

Felic acid
(Folacin,
Pteroyl
glutamic
acid)

Fresh green
leafy vegetables
& fruit, organ
meats, liver,
dried yeast

Vitamin Bn
(Cyanocobalamin)

Liver, meats.
(especially beef.
pork, organ
meats); eggs,

Functions

Daily
Allowances

Usual
Therapeutic
Dosage

Adults: 2 mg

25-100 mg/day

Deficiency
Symptoms
in Man

Convulsions in
Essential for
cellular function infancy, ane& for metabo
mias, neurop
lism of certain
athy, seborrheaamino & fatty
like skin lesions.
acids
Dependency

states (see text)


Involved in fat,
protein, 8c carbo
hydrate metabo
lism by its rela
tion to acetyla
tion processes

Experimental deficiency in man


characterized by
fatigue, malaise,
headache, sleep
disturbances,
nausea, abdom
inal & muscle
cramps, vomit
ing, paresthesias,
& impaired
coordination

Not yet estab- Not known; not


lished; thought < 50 mg/day
to be about 10 should be used
mg/day
for therapeutic

Poorly watersoluble

Maturation of
RBCs; synthesis
of purines &
pyrimidines

Pancytopenia,
megaloblastosis
(especially preg
nancy, infancy,
mal absorption )

Adults: 400 ng
based on
L. casei
method or
100 fig syn
thetic folic
acid

Water-soluble

Maturation of
Pernicious aneRBCs; neural
mia; fish tapefunction; DNA
worm & vegan
synthesis, re
anemias, some
psychiatric syn
lated to folate
coenzymes; me
dromes, nutri
thionine fit ace tional amblyopia
tate synthesis

Adults: 5 ng; 1-2 /.g/day


based on ab- I.M. to main
sorption of
tain remission
30% or less
In pernicious
anemia

Essential to osteoid tissue, colla


gen formation,
vascular func
tion, tissue res
piration, fie
wound healing

Adults: 60 mg
Children:
40 mg

TnilV & millf

products

Vitamin C
(Ascorbic
acid)

Citrus fruits, to- Water-soluble


matoes, potatoes,
cabbage, green
pepper

Scurvy (hemorrhages, loose


teeth, gingivitis)

trial

One U.S.P. u. equals 0.3 pg of retinol. 1 Mg of ^-carotene is equivalent to 0.167 /tg of retinol.
'd One U.S.P. u. equals 1 I.U.
60 mg. of tryptophan is equivalent to 1 mg. of niacin.

Source: Holvey, D. N. (1972). The Merck Manual, 12th Edition. Merck & Co., Rahway, New Jersey.

100 /ig/day

100-1000
mg/day

05

TABLE 2.V.36
Vitamin sources, functions, and stability
Food Sources
Fat-soluble vitamins
Vitamin A
Liver, kidney, eggs, butter,
whole milk, fortified skim
and carotene
milk, cream, cheese, dark
green and deep yellow
vegetables and deep yellow
fruit.
Vitamin D
Fish liver oils, sunshine on
(the sunshine
skin, vitamin D milk, egg
vitamin)
yolk, margarine, mackerel,
sardines, salmon, tuna, cod
liver oil.
Whole grain cereal, pulses,
Vitamin E
wheat germ, soybean, cot
tonseed, peanut and corn
oils, eggs, liver, butter,
margarine.
Cabbage, cauliflower, pork
liver, soybean, spinach,
wheat bran.
Water-soluble vitamins
Vitamin Bj
Liver, pork, poultry, fish,
(thiamin)
eggs, beans and peas, whole
grain cereal, enriched
bread, lean meat, potatoes,
broccoli, collards, yeast.
Vitamin K

Vitamin B2
(riboflavin)

Milk, cheese, ice cream, liver,


meat, fish, poultry, eggs,
yeast.

Functions

Effects of Processing1

Effects of Storage2

Essential for healthy skin,


eyes and hair; keeps mucous membranes firm and
resistant to infection; prevents night blindness, and
controls bone growth.
Necessary for teeth and
bones, and normal utilization of calcium and phos
phorus; prevents bone
deformities.
Essential for normal muscle;
antioxidant, preserving vi
tamins and unsaturated
fatty acids in foods or the
body; required for integ
rity of red blood cells.
Essential for normal blood
clotting.

No appreciable loss by heating, freezing, preserving,


or canning.

In the absence of air, stable.


High storage temperatures
in the presence of air result
in loss.

Necessary for growth, fer


tility and lactation; pro
motes normal appetite;
aids metabolic processes,
releasing energy from
food; keeps nervous sys
tem healthy and prevents
irritability.
Assists in conversion of
tryptophan to nicotinic
acid; necessary for healthy
skin; essential for build
ing and maintaining body
tissues and the use of oxy
gen by cells.

Little or no loss unless


oxidized.

Little or no loss unless


oxidized.

3
2

ftO

CO

I
09
M-

g"

J
o

Little or no loss unless food


becomes rancid.

Little or no loss unless food


becomes rancid.

o
a

Destroyed by irradiation.

No appreciable loss.

The higher and longer the


heating period, the greater
the loss. Loss is decreased
in presence of acid and
small amounts of water.

Refrigeration lessens
destruction.

Stable to heat but may be


dissolved and discarded in
cooking water. Open ves
sels (or light) and use of
sodium bicarbonate in
cooking water will destroy
riboflavin.

Relatively stable.

(Continued)

TABLE 2.V.36 (Continued)


Food Sources
Niacin

Liver, lean meats, eggs, peas,


beans, nuts, peanut butter,
enriched bread, whole
grain cereal, yeast.

Pyridoxine
hydrochloride

Barley, meat, cabbage, car


rots, corn, cottonseed
meal, milk, peanuts, peas,
rice, wheat, brewers' yeast,
lima beans.

Pantothenic
acid

Wheat, eggs, milk, meat,


fish, yeast, molasses, oat
meal, broccoli, cabbage,
cucumbers, corn, toma
toes, potatoes, peas, liver,
nuts.
Yeast, liver, peanuts, beans,
eggs, kidney.

Biotin
Folic acid

Liver, dark green leafy vege


tables; cauliflower, kidney,
beef, veal, wheat break
fast foods, bran, blackeyed peas.

Vitamin Bi2

Liver, beef extract, dry milk,


oysters, lean meat.

Ascorbic acid

Fresh fruits and vegetables,


particularly citrus fruits
and leafy vegetables.

1
2

Functions
Prevents pellagra; necessary
for growth and health of
tissues; promotes appetite
and good utilization of
food in the body.
Coenzyme, necessary for
protein, tryptophan and
fat metabolism; promotes
normal red blood cell
formation.
Essential for metabolism of
carbohydrates and fats.

Important to intermediary
metabolism-energy release
mechanisms.
Prevents certain anemias;
with vitamin C aids ty
rosine
metabolism in
energy conversion cycles;
aids in red blood cell
formation.
Prevents certain anemias and
promotes good general nu
trition by contributing to
health of nervous system.
Essential for healthy bones
and strong teeth; helps to
maintain body's resistance
to infection; prevents cap
illary fragility; essential for
growth and wound healing.

Effects of Processing1
No loss during ordinary
cooking processes, but
may lose some in cooking
water.

Effects of Storage2
Relatively stable.

Loss occurs due to leaching Loss increases with temper


of vitamin in cooking ature and time of storage.
water (30%). Destroyed
by high temperature, high
irradiation dose, and exposure to light.
Fairly stable in moist heat, Relatively stable.
particularly in neutral solu
tion; readily destroyed by
prolonged dry heat in
alkaline environment. Can
be leached by water.
Stable to heat, but can be Relatively stable.
dissolved in cooking water.
High temperature processing
is detrimental to folic acid
stability.

Very stable in neutral solu


tions, but loses potency
in either acid or alkaline
solutions. Cooking losses
range from 24-90%.
Most easily destroyed of all
vitamins and should be
processed in stainless steel
or glass as a protective
measure.

Low temperatures of storage


are preferred to room tem
perature
to
enhance
stability.

3
8

i
CO

GO

GO

More stable to storage than


to processing; affected by
presence of thiamin and
nicotinamide in aqueous
pharmaceutical prepara
tions.
Foods can lose as much as
50% and more depending
upon storage time and tem
perature. Storage at 0F
(-18C) or below recom
mended for good reten
tion.

Loss of water-soluble vitamins may be large or small depending upon the processing and cooking techniques and methods that are employed.
Vitamin losses in storage may be large or small depending on storage time and conditions, the product involved, and the vitamin in question.

Source: Thomas, M. H. (1975). Vitamins. In Encyclopedia of Food Technology. A. H. Johnson, and M. S. Peterson (editors). AVI Publishing Co., Westport,
Connecticut.

1468 Food Composition, Properties, and General Data

Volume
TABLE 2.V.37
Liquid volume conversion table: gallons, quarts, pints, cups, and ounces to
milliliters
U.S.
Gallons

Milliliters

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50

3785.3
7570.6
11355.9
15141.2
18926.5
22711.8
26497.1
30282.4
34067.8
37853.1
41638.4
45423.7
49209.0
52994.3
56779.6
60564.9
64350.2
68135.5
71920.8
75706.1
79491.4
83276.7
87062.0
90847.3
94632.7
98417.0
102203.3
105988.6
109773.9
113559.2
117344.5
121129.8
124915.1
128700.4
132485.7
136271.0
140056.3
143841.6
147626.9
151412.2
155197.5
158982.9
162768.2
166553.5
170338.8
174124.1
177909.4
181694.7
185480.0
189265.3

U.S.
Quarts
1
2
3

4 (gal.)
U.S.
Pints
i/ 2

2 (1 qt)
3

4 (2 qt)
5

6 (3 qt)
7

8 (gal.)
x

Milliliters
946.33
1892.65
2838.98
3785.31
Milliliters
236.58
473.16
946.33
1419.49
1892.65
2365.82
2838.98
3312.14
3785.31

Cups
h pt; 8 oz

y3
y2
%
3/
4

ablespoons (tbsp)
(3 tsp; x/i6 cup)
i/ 2

Teaspoons (tsp)
(% tbsp)

y4
1/3

V2
%
3
/4
1

Milliliters
59.15
78.86
118.29
157.72
177.44
236.58
Milliliters
7.40
14.79
Milliliters
1.23
1.64
2.46
3.29
3.70
4.93

(Continued)

Food Composition, Properties, and General Data 1469

Volume

(Continued)

TABLE 2.V.37

(Continued)

U.S.
Ounces
1
2 (% cup)
3
4 Oh cup)
5
6 (% cup)
7
8 (cup)
9
10
11
12
13
14
15
16 (pt)
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32 (qt)
33
34
35
36
37
38
39
40
41
42
43

Milliliters

U.S.
Ounces

Milliliters

U.S.
Ounces

Milliliters

29.57
59.15
88.72
118.29
147.86
177.44
207.01
236.58
266.15
295.73
325.30
354.87
384.44
414.02
443.59
473.16
502.74
532.31
561.88
591.45
621.03
650.60
680.17
709.74
739.32
768.89
798.46
828.04
857.61
887.18
916.75
946.33
975.90
1005.47
1035.04
1064.62
1094.19
1123.76
1153.34
1182.91
1212.48
1242.05
1271.63

44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64(2qt)
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86

1301.20
1330.77
1360.34
1389.92
1419.49
1449.06
1478.64
1508.21
1537.78
1567.35
1596.93
1626.50
1656.07
1685.64
1715.22
1744.79
1774.36
1803.93
1833.51
1863.08
1892.65
1922.23
1951.80
1981.37
2010.94
2040.52
2070.09
2099.66
2129.23
2158.81
2188.38
2217.95
2247.53
2277.10
2306.67
2336.24
2365.82
2395.39
2424.96
2454.53
2484.11
2513.68
2543.25

87
88
89
90
91
92
93
94
95
96 (3 qt)
97
98
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125
126
127
128 (1 gal.)

2572.82
2602.40
2631.97
2661.54
2691.12
2720.69
2750.26
2779.83
2809.41
2838.98
2868.55
2898.12
2927.70
2957.27
2986.84
3016.42
3045.99
3075.56
3105.13
3134.71
3164.28
3193.85
3223.42
3253.00
3282.57
3312.14
3341.72
3371.29
3400.86
3430.43
3460.01
3489.58
3519.15
3548.72
3578.30
3607.87
3637.44
3667.02
3696.59
3726.16
3755.73
3785.31

Example: 3 qt and 13 oz = 2838.98 ml + 384.44 ml = 3223.42 ml


Source: Ockerman, H. W. (1974). Quality Control of Post-Mortem Muscle Tissue. 9th Edition. Ohio State
University, Columbus.

1470 Food Composition, Properties, and General Data

Volumetric Solutions, Temperature

Corrections

This table gives the correction to various observed volumes of water, measured at the designated temperatures
to give the volume at the standard temperature, 20C. Conversely, by subtracting the corrections from the volume
desired at 20C, the volume that must be measured out at the designated temperatures in order to give the desired
volume at 20C will be obtained. It is assumed that the volumes are measured in a glass apparatus having a
coefficient of cubical expansion of 0.000025 per degree centigrade. The table is applicable to dilute aqueous
solutions having the same coefficient of expansion as water.

TABLE 2.V.38
Temperature correction for volumetric solutions
Capacity of Apparatus in Milliliters at 20C
250
150
1,000
500
400
300
c
Correction in Milliliters to give volume of water at 20 "C

Temperature
of
Measurement.

2,000

15
16
17
18
19

+1.54
+1.28
+0.99
+0.68
+0.35

+0.77
+0.64
+0.50
+0.34
+0.18

+0.38
+0.32
+0.25
+0.17
+0.09

+0.31
+0.26
+0.20
+0.14
+0.07

+0.23
+0.19
+0.15
+0.10
+0.05

+0.19
+0.16
+0.12
+0.08
+0.04

+0.12
+0.10
+0.07
+0.05
+0.03

21
22
23
24
25

-0.37
-0.77
-1.18
-1.61
-2.07

-0.18
-0.38
-0.59
-0.81
-1.03

-0.09
-0.19
-0.30
-0.40
-0.52

-0.07
-0.15
-0.24
-0.32
-0.41

-0.06
-0.12
-0.18
-0.24
-0.31

-0.05
-0.10
-0.15
-0.20
-0.26

-0.03
-0.06
-0.09
-0.12
-0.15

26
27
28
29
30

-2.54
-3.03
-3.55
-4.08
-4.62

-1.27
-1.52
-1.77
-2.04
-2.31

-0.64
-0.76
-0.89
-1.02
-1.16

-0.51
-0.61
-0.71
-0.82
-0.92

-0.38
-0.46
-0.53
-0.61
-0.69

-0.32
-0.38
-0.44
-0.51
-0.58

-0.19
-0.23
-0.27
-0.31
-0.35

Source: Weast, R. C. (editor) (1974-1975). Handbook of Chemistry and Physics, 55th Edition. CRC
Press, Cleveland.

Walnut Varieties
TABLE 2.W.1
Old

varieties
Eureka

Franquette
Hartley
Payne

Danger of
spring
frost damage

Relative
production

Kernel
quality

best
adapted to

moderate
none
slight
great

good
poor
good
excellent

excellent
good
good
excellent

cool
cool

slight
moderate
moderate
moderate
slight
slight
slight to none
moderate
slight to none
moderate

good
good
excellent
good
good
good
good
good
excellent
excellent

fair
good
excellent
good
good
fair
good
excellent
good
excellent

cool

hot

cool

New

varieties

Amigo*
Chico*
Gustine
Lompoc
Midland
Pioneer
Pedro*
Serr
Tehema
Viva

hot
hot

cool
cool
hot

cool
hot
hot
hot

* Good pollen producers for cross pollination with other varieties.


Source: USDA (1977). Growing fruits and nuts. USDA Agriculture Information Bull. 408.

1471

1472 Food Composition, Properties, and General Data

Wastes, Agricultural and Industrial


TABLE 2.W.2
Composition of various industrial and agricultural organic wastes
Moisture
Material
Antibiotic wastes
Penicillin
Streptomycin
Botanical drug wastes
Cascara bark
Licorice roots
Pryethrum flowers
Scammony roots
Cannery wastes
Asparagus
Beet (red)
Spinach
Sweet potatoes
Spent spice mare
Carolina chili
Ginger
Nutmeg
Patchouli leaves
Coffee wastes
Chaff
Grounds, fresh
Grounds, composted
Snuff wastes
Stem sand
Leaf sand
Sweepings
Cocoa shells
Seaweed
Spent hops
Tea leaves

75.3
62.6

Ash
%

N
%

Industrial
29.5 3.85
71.9 2.20

PjO s
%

K2O N Avail
% ability1

4.13
0.52

1.08
0.06

0.4
0.7

0.01
1.12
2.58
2.22

0.0
0.1
0.0
0.0

25.0
36.4

12.1
13.9

1.07
1.12

0.03
0.11
0.58
0.47

93.8
94.2
85.7
90.0

12.5 3.96
7.0 2.57
58.4 3.21
10.2 1.84

0.91
0.52
1.14
0.46

3.54
1 92
1.07
0.72

0.6
0.5
0.9
0.2

16.2
11.8
37.3
11.0

8.3
5.5
4.3

3.41
1.74
1.25
19.5 3.34

1.03
0.35
0.40
0.60

3.84
1.80
1.26
3.96

0.5
0.1
0.1
0.7

3.0

5.5 2.58
0.5 1.84
1.65

0.19
0.03
0.22

2.10
0.12
3.00

0.0
0.0
0.2

0.77
0.21
0.49
1.17

4.54
1.62
6.90
3.06

0.2
0.0
0.4

0.66
0.29

0.42
0.24

75.8

62.9
58.0
7.5
3.5

16.9

79.1
86.0

Apple pomace

Cow manure

Duck manure

Horse manure
Poultry manure plus bedding 22.6
Sawdust
Oak
45.6
Popular
43.3
84.0
Soybeans mash
Tobacco stems
20.0
49.3
Garbage
Garbage compost
10.0
Sewage sludge
38.0

9.7 0.54
2.20

38.8 2.81
74.4 0.94
25.1 2.91
2.71
3.17
4.4 2.13
3.2 4.41
Agricultural
1.70
2.50
3.55
2.85
25.6 3.58
2.1
2.5

15.1
21.5
28.5
55.0
15.0

0.12
0.13
4.81
1.96
1.07
1.00
2.00

0.50

1.40

3.02

1.62

0.002 0.12
0.001
0.15
1.49
0.78
0.63
10.80
0.12
1.16
2.7
0.69
1.7
0.10

0.2
0.8
0.3
0.2
0.0
0.8
0.9
0.5
0.8
0.0
0.0
0.8
0.4
0.0
0.0
0.0

'Based on (NH 4 ) 2 SO 4 nitrification value of 1.0


Source: Toth, S. J. (1973). Composting agricultural and industrial organic
wastes. In Symposium: Processing Agricultural and Municipal Wastes. G. E.
Inglett (editor). AVI Publishing Co., Westport, Connecticut.

Food Composition, Properties, and General Data 1473

Water Activity, Organisms and Food


TABLE 2.W.3
Influence of a w-values on the microbial spoilage of foods

1.00-0.95

Organisms inhibited by
the lower value

Examples of foods having this


lower a -value

Gram-negative rods;
Spores of Bacillaceae

Foods containing c. 40 wt.% sucrose or


c. 7 wt.% NaCl
Bread crumb
Some types of cooked sausage

0.95-0.91

0.91-0.88

Most cocci, lactobacilli


and vegetative cells of
Bacillaceae

Foods containing c. 55 wt.% sucrose or


c. 12 wt.% NaCl

Most yeasts

Foods containing c.65 wt.% sucrose or


15 wt.% NaCl

Raw ham

Salami
Fishmeal with c. 10% moisture
0.88-0.80

Most moulds;
Staph. aureus

Flour, rice, pulses, etc. with c. 17%


moisture
Fruit cake
Dry sausage

Most halophilic
bacteria

Foods containing c. 26 wt.% NaCl

0.75-0.65

Xerophilic moulds

Marzipan, marshmallow

0.65-0.60

Osmophilic yeasts

0.80-0.75

Most jams and fondant creams

Fishmeal with c. 5% moisture


Liquorice, gums
Medium salted cod with c. 12% moisture
<0.6 0

AU micro-organisms

Toffees, boiled sweets


Raisins

Source: Mossel, D. A. A. (1970). Microbial spoilage of proteinaceous foods. In


Proteins as Human Food. R. A. Lawrie (editor). AVI Publishing Co., Westport,
Connecticut.

1474 Food Composition, Properties, and General Data

Water Drinking Standards


TABLE 2.W.4
Comparison of standards for drinking water
WHO

Test

Max Acceptable
Concentration1

Max Allowable
Concentration1

5
5

50
25

Color (Hazen or
platinum-cobalt
scale units)
Turbidity units
Odor

Unobjectionable

Taste
Iron (Fe)
Manganese (Mn)
Copper (Cu)
Zinc (Zn)
Calcium (Ca)
Magnesium (Mg)
Sulphate (SO4)
Chloride (Cl)
Phenols
pH range

Unobjectionable
0.3 mg/1
0.1 mg/1
1.0 mg/1
5.0 mg/1
75 mg/1
50 mg/1
200 mg/1
200 mg/1
0.001 mg/1
7.0-8.5

1.0 mg/1
0.5 mg/1
1.5 mg/1
15 mg/1
200 mg/1
150 mg/1
400 mg/1
600 mg/1
0.002 mg/1
Less than 6.5 or
greater than

U.S.PHS

Not exceeding 15
Not exceeding 3
Not exceeding threshold
Odor number of 3 units

Not exceeding
Not exceeding
Not exceeding
Not exceeding

0.3 mg/1
0.05 mg/1
1.0 mg/1
5.0 mg/1

Not exceeding 250 mg/1


Not exceeding 250 mg/1
Not exceeding 0.001 mg/1

Q2

Alkyl benzene
sulphonates
Carbon chloroform
extract
Nitrate (N0 3 )
Fluoride (F)

Arsenic (As)
Barium (Ba)
Cadmiun (Cd)
Chromium (Cr
Cyanide (CN)
Lead (Pb)
Selenium (Se)
Silver (Ag)

0.5 mg/1

1.0 mg/1

Not exceeding 0.5 mg/1

0.2 mg/1

0.5 mg/1
45 mg/12
1.5 mg/1

Not exceeding 0.2 mg/1


Not exceeding 45 mg/1
1.7 mg/1 (at average max
daily air temp of 5054F) down to 0.8 mg/1
(at temp of 79.3-90.5)

1 mg/1

Toxic Substances
0.05 mg/1
1.0 mg/1
0.01 mg/1
0.05 mg/1
0.2 mg/1
0.05 mg/1
0.01 mg/1

0.05 mg/13
1.0 mg/1
0.01 mg/1
0.05 mg/1
0.01 mg/1
0.05 mg/1
0.01 mg/1
0.05 mg/1

1
"Maximum acceptable concentration" applies to a water generally acceptable by consumers. "Maximum
allowable
concentration": values greater than those listed would markedly impair the potability of the water.
2
"May
give rise to infantile methaemoglobinaemia."
3
Arsenic should not be present in a water supply in excess of 0.01 mg/1 where other more suitable supplies
are or can be made available.
Source: Herschdoerfer, S. M. (editor) (1968). Quality Control In the Food Industry, Vol. 2. Academic
Press, New York.

Food Composition, Properties, and General Data 1475

Water, Hardness
TABLE 2.W.5
U.S. geological water survey hardness
classification
Class
Soft
Moderately hard
Haid
Very hard

Ppm

Gr/Gal.1

0-60
60-120
120-180
Over 180

0-35
3.5-7.0
7.0-10.5
Over 10.5

'17 ppm = 1 gr/gal.

Source: Harper, W. J. (1972). Sanitation in dairy food


plants. In Food Sanitation. R. K. Guthrie (editor). AVI
Publishing Co., Westport, Connecticut.

Water, Weight and Volume


TABLE 2.W.6
U.S. water weight and measure at 20C or 68F
One Gallon
8.322 lb
3774.6 gm
3785 ml
128 fl oz

Weighs
Weighs
Contains
Contains
One Pint
Weighs
Weighs
Contains
Contains

1.0403 lb
471.825 gm
16 fl oz
0.473 liters

One Liter
Weighs
Contains
Contains

2.1987 lb
1.0569 qt
1000.00 ml

Source: Woodroof, J. G., and Phillips, G. F. (editors) (1974). In Beverages:


Carbonated and Noncarbonated. AVI Publishing Co., Westport, Connecticut.

Waves, Energy-Producing
I

L ULTRA-VlOl. E T
VISIBLE
LIGHT

_|

INFRA -REO

1
1

SUBNILLIMETRE

1
1

TV

RADIO

1
__ 1

RADAR

t
1

IO

1
MICRO-WAVE

10"

K>"'

io'

10

ioJ

WAVELENGTH

FIGURE 2.W.I
Wavelength spectrum of energy-producing waves
Source: Borgstrom, G. (1968). Principles of Food Science, Vol. 1. Macmillan Publishing Co., New York.

10

1476 Food Composition, Properties, and General Data

Wax
TABLE 2.W.7
Types and composition of waxes
Source

Composition

Examples

Mineral waxes

Paraffin
Microcrystalline
Oxidized microcrystalline
Montan
Hoechst waxes
Ozokerite

Vegetable waxes
Carnauba
Esparto
Flax
Sugarcane wax
Candelilla
Animal waxes

Beeswax

Synthetic waxes

Fischer-Tropsch
Polyethylene

Straight-chain hydrocarbons,
26-30 C atoms/molecule
Branched-chain hydrocarbons,
41-50 C atoms/molecule
Hydrocarbons, esters, fatty acids
Wax acids, alcohols, esters, ketones
Acids, esters (obtained by oxidiz
ing montan)
Saturated and unsaturated highmol-wt hydrocarbons
Complex alcohols, hydrocarbons,
resins
Mainly hydrocarbons
Fatty-acid esters, hydrocarbons
Hydrocarbons, long straight-chain
aldehydes, alcohols
Hydrocarbons, acids, esters,
alcohols, stearols, resins
Hydrocarbons, acids, esters
alcohols, lactones
Saturated and unsaturated hydro
carbons, oxygen compounds
Hydrocarbon

Source: Grant, J. (editor) (1969). Hackh's Chemical Dictionary, 4th Edition. McGraw-Hill Book Co.,
New York.

Weight
TABLE 2.W.8
Weight conversion table: pounds and ounces to grams
Pound

Grams

Pound

Grams

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25

453.59
907.18
1,360.78
1,814.37
2,267.96
2,721.55
3,175.15
3,628.74
4,082.33
4,535.92
4,989.52
5,443.11
5,896.70
6,350.29
6,803.89
7,257.48
7,711.07
8,164.66
8,618.26
9,071.85
9,525.44
9,979.03
10,432.63
10,886.22
11,339.81

26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50

11,793.40

12,246.99

12,700.59

13,154.18

13,607.77

14,061.36

14,514.96

14,968.55

15,422.14

15,875.73

16,329.33

16,782.92

17,236.51

17,690.10

18,143.70

18,597.29

19,050.88

19,504.47

19,958.07

20,411.66

20,865.25

21,318.84

21,772.44

22,226.03

22,679.62

(Continued)

Food Composition, Properties, and General Data 1477

Weight {Continued)
TABLE 2.W.8 {Continued)
Whole
Ounces
1
2
3
4
5
6
7
8
Fractional
Ounces
%
%4
%
%4

%a
764

y8
%4
%2
U

/64

3
13

/l6

/64

732
15

/64

Fractional
Ounces
3

%4

732

%4
9

/l6

764

%2
3

%4
%

41

/64

21
4

%4

H
4

/l6

%4

%
4

764
%

Grams

Whole
Ounces

28.35
56.70
85.05
113.40
141.75
170.10
198.45
226.80
Grains
0.44
0.89
1.33
1.77
2.21
2.66
3.10
3.54
3.99
4.43
4.87
5.32
5.76
6.20
6.64
7.09
Grams
14.62
15.06
15.50
15.95
16.39
16.83
17.28
17.72
18.16
18.60
19.05
19.49
19.93
20.38
20.82
21.26

9
10
11
12
13
14
15
16
Fractional
Ounces
17

/64

%2
X

%4
S

21

/l6

/64

*%2
*/<*
%
2

%4

%2

27

/64

7l6
2

%4

1S
3

/32

%4
l

/l

Fractional
Ounces
4

%4

%2

S1

/64

13

/l6

53

/64

%2

%4

764

%2

%4

15
61

/l6

/64

%2

%4

Grams
255.15
283.50
311.84
340.19
368.54
396.89
425.24
453.59
Grams
7.53
7.97
8.42
8.86
9.30
9.75
10.19
10.63
11.07
11.52
11.96
12.40
12.85
13.29
13.73
14.17
Grams
21.71
22.15
22.59
23.03
23.48
23.92
24.36
24.81
25.25
25.69
26.13
26.58
27.02
27.46
27.91
28.35

Example: 6 lb and 14% oz = 2,721.55 + 396.89 + 21.26 = 3,139.70 g.


Source: Ockerman, H. W. (1974). Quality Control of Post-Mortem Muscle Tissue,
9th Edition. Ohio State University, Columbus.

1478 Food Composition, Properties, and General Data

Weight, Human
TABLE 2.W.9
Weights of persons 20 to 30 years old

Height (Without Shoes)


(ft) (in.)
Men
5
3
5
4
5
5
5
6
5
7
5
8
5
9
5
10
5
11
6
6
1
6
2
6
3

Weight
(Without Clothing)
Low Average High
(lb)
(lb)
(lb)
118
122
126
130
134
139
143
147
150
154
158
162
165

129
133
137
142
147
151
155
159
163
167
171
175
178

Height (Without Shoes)


(ft) (in.)

141
145
149
155
161
166
170
174
178
183
188
192
195

Women
5
1
5
2
5
3
5
4
5
5
5
6
5
5
7
5
8
9
5
5
10
5
11
6

Weight
(Without Clothing)
Low Average High
(lb)
(lb)
(lb)
100
104
107
110
113
116
120
12 3
126
130
133
137
141

109
112
115
118
122
125
129
132
136
140
144
148
152

Source: USDA (1969). Food for us all. Yearbook of Agriculture.

Wheat, Amino Acids


TABLE 2.W.10
Amino acids of wheat, flour, a n d b r e a d (g p e r 16 g nitrogen)

Alanine
Argininc
Aspartic acid
Cystine
Glutamic acid
Glycine
Histidine
Isolcucine
Leucinc
Lysinc
Mcthionine

Plienylalaninc
Proline
Scrine
Thrconine
Tryptophan

Tyrosine
Valinc

Wheat

Flour

Bread

3.25
4.69
5.09
1.97
28.5
3.88
1.92
3.90
6.48
2.74
1.76
4.42
9.85
5.06
3.02
1.09
3.10
4.50

2.78
3.80
4.14
2.11
34.5
3.22
1.88
4.26
6.98
2.08
1.73
4.92

2.93
3.56
4.60
1.88
31.7
3.21
1.89
4.32
7.11
2.48
1.90
4.80
11.1
5.45
3.01
0.97
3.32
4.68

11.7
5.44
2.82
1.02
3.25
4.54

Source: Pomeranz, Y. (editor) (1971). Wheat Chemistry and Technology, 2nd Edition.
American Association of Cereal Chemists, St. Paul, Minnesota.

118
121
125
128
132
135
139
142
146
151
156
161
166

Food Composition, Properties, and General Data

1479

Wheat and Flour Composition


TABLE 2.W.11
Proximate chemical
composition of a commercial mill mix of hard red spring wheat and its principal
mill products 1 ; chemical composition (13.5% M.B.)

Product
Wheat
Patent flour
1st Clear flour
2nd Clear flour
Red dog flour
Shorts
Bran
Germ

Proportion
of
Wheat
(%)

Protein2
(%)

Fat
(%)

Ash
(%)

Starch
(%)

Pentosans
(%)

15.3
14.2
15.2
18.1
18.5
18.5
16.7
30.9

1.9
0.9
1.4
2.4
3.8
5.2
4.6

1.85
0.42
0.65
1.41
2.71
5.00
6.50
4.30

53.0
66.7
63.1
56.3
41.4
19.3
11.7
10.0

5.2
1.6
2.0
2.6
4.5

100.0
65.3
5.2
3.2
1.3
8.4

16.4
0.2

12.6

Total
Sugars3
(%)

Undetermined
(%)
6.8
1.4
2.8
3.6

13.8
18.1

2.6
1.2
1.4
2.1
4.6
6.7
5.5

11.0
18.0
23.5

3.7

16.6

8.4

Compiled from USDA mimeographed publication ACE-189 (1942).


'Nitrogen
X 5.7.
3
Expressed as glucose.

Source: Pomeranz, Y. (editor) (1971). Wheat Chemistry and Technology, 2nd Edition. American Association of
Cereal Chemists, St. Paul, Minnesota.

Wheat, Carbohydrate

Composition

TABLE 2.W.12
Proximate carbohydrate composition of a French wheat and its principal mill products (% dry matter)
Product
Wheat
Flour
Red dog flour
Shorts
Bran fine
Bran coarse
Germ 1
Germ 2

Proportion
of Wheat %
100.0
77.0

Ash

Crude Fiber

68.3
81.8
54.8
24.6
19.3
14.7
20.8
20.8

1.8

0.55

2.4
3.2
9.1
7.7
0.4
0.2

Starch

2.4
4.1
6.1
7.5
4.7
4.6

2.4
0.3
1.1
6.0

Pentosans
8.5
1.8
7.9

4.4
2.6

7.75
10.80
8.35
7.15
16.90
20.55

24.7
32.4
34.7
13.5

10.4
12.3
4.5
3.3

Sugars

8.2

Source: Cerning, J., and Guilbot, A. (1974). Carbohydrate composition of wheat. In Wheat: Production and
Utilization. G. E. Inglett (editor). AVI Publishing Co., Westport, Connecticut.

Wheat, Fatty Acids


TABLE 2.W.13
Fatty acid composition of the total lipid and triglycerides from wheat, bran, germ, and endosperm
Total Lipid
Fatty Acid
Methyl Esters
Myristate (C-14:0)
Palmitate (C-16:0)
Palmitoleate (C-16:l)
Stearate(C-18:0)
Oleate(C-18:l)
Linoleate (C-18:2)
Linolenate (C-18.-3)
Arachidate (C-20:0)
Other

From
Whole
Wheat

From
Bran

0.1
24.5
0.8
1.0
11.5
56.3
3.7
0.8
1.1

tr
18.3
0.9
1.1
20.9
57.7
1.3
tr
tr

Triglycerides

From
Germ

From
Endosperm

From
Whole
Wheat

From
Bran

From
Germ

From
Endosperm

tr
18.5
0.7
0.4
17.3
57.0
5.2
tr
0.8

tr
18.0
1.0
1.2
19.4
56.2
3.1
tr
1.1

tr
16.7
0.7
0.3
16.5
59.0
4.3
1.9
0.7

tr
17.9
0.7
0.8
20.3
56.2
2.9
0.7
0.8

tr
19.4
08
0.5
19.6
52.5
4.5
0.5
2.4

tr
12 9
11
0*7
15 1
65 1
35
00
15

Source: Pomeranz, Y. (editor) (1971). Wheat Chemistry and Technology, 2nd Edition. American Association of
Cereal Chemists, St. Paul, Minnesota.

I !

**

3 9

TABLE 2.W.14
ft*
Grades and grade requirements for all classes of wheat except mixed wheat
Minimum test
weight per bushel
Grade

U.S.
U.S.
U.S.
U.S.
U.S.
U.S.

No. 1
No. 2
No. 3
No. 4
No. 5
Sample grade . . .

Maximum limits of
Wheat of other
classes

Defects

3
j3

2.
o"
HH
HJ

Hard Red
Red
Spring
Wheat
Or White
Club

All other
classes
and subclasses

Heatdamaged
kernels

Pounds

Pounds

Percent

Damaged
kernels
(total)
Percen t

Foreign
material
Percent

Shrunken
and
broken
kernels
Percent

Defects
(total)
Percent

Contrasting
classes

Wheat
of other
classes
(total)

Percent

Percent

2.0
3.0
58.0
60.0
0.1
0.5
3.0
1.0
3.0
57.0
58.0
0.2
5.0
4.0
1.0
2.0
5.0
5.0
55.0
56.0
0.5
10.0
55.0
56.0
0.5
7.0
2.0
8.0
8.0
3.0
10.0
7.0
2.0
3.0
8.0
8.0
53.0
54.0
1.0
10.0
10.0
10.0
3.0
12.0
12.0
50.0
51.0
3.0
15.0
5.0
20.0
10.0
10.0
20.0
U.S. Sample grade shall be wheat which does not meet the requirements for any of the grades from U.S. No. 1 to
U.S. No. 5, inclusive; or which contains more than two crotalaria seeds {Crotalaria spp.) in 1,000 grams of grain, or
contains castor beans {Ricinus communis), stones, broken glass, animal filth, an unknown foreign substance(s), or a
commonly recognized harmful or toxic substance(s); or which is musty, sour, or heating; or which has any
commercially objectionable foreign odor except of smut or garlic; or which contains a quantity of smut so great that
any one or more of the grade requirements cannot be applied accurately; or which is otherwise of distinctly low
quality.

Red Durum Wheat of any grade may contain not more than 10. 0 percent of wheat of other classes.

Source: Inglett, G. E. (editor) (1974). In Wheat: Production and Utilization. AVI Publishing Co., Westport, Connecticut.

3
w
+.
^

Food Composition, Properties, and General Data

1481

Wheat Grain

PERICARP
SEED COAT
ENDOSPERM

EMBRYO

EMBRYO PROJECTION
POINT OF ATTACHMENT

FIGURE 2.W.2
Semidiagrammatic of longitudinal section of a wheat seed
Source: Wallace, H. A. H. (1973). Fungi and other organisms associated with stored grain. In Grain Storage: Part
of a System. R. N. Sinha, and W. E. Muir (editors). AVI Publishing Co., Westport, Connecticut.

Wheat Kernel
OUTER PERICARP
ALEURONE LAYER

PIGMENT STRAND

SCUTELLUM
COLEOPTILE
PLUMULE
EPIBLAST
PRIMARY ROOT
COLEORHIZA
SEED COAT

FIGURE 2.W.3
Cross section of a wheat kernel
Source: Brooker, D. B., Bakker-Arkema, F. W., and Hall, C. W. (editors) (1974). Principles of grain drying. In
Drying Cereal Grains. AVI Publishing Co., Westport, Connecticut.

1482 Food Composition, Properties, and General Data

Wheat Kernel Parts


-Pericarp (fruit coat)Outei
1. Epidermis (epicaip)
2. Hypodermis
3. Remnants of thin-walled cells
Wheat
kernel
(caryopsis)

Inner
4. Intermediate cells
5. Cross cells
6. Tube cells

Bran

Seed coat (testa, spermoderm, tegmen)


and pigment strand
Nucellar epidermis (hyaline layer,
pehsperm) and nucellar projection
-Seed

Endosperm
1. Aleurone layer
2. Starchy endospermIScutellum (cotyledon)
1. Epithelium
2. Parenchyma
3. Provascular tissues
Plumule, including
coleoptile
Germ
(embryo)

Embryonic axis Primary root, covered


by coleorhiza
Secondary lateral
rootlets
Epiblast

FIGURE 2.W.4
Parts of the wheat kernel and their relation to each other
Source: Pomeranz, Y. (editor) (1971). Wheat Chemistry and Technology, 2nd Edition. American Association of
Cereal Chemists, St. Paul, Minnesota.

Wheat, Minerals
TABLE 2.W.15
Mineral composition of wheat, flour, and bread

Potassium
Phosphorus
Magnesium
Calcium

Wheat

Flour
(% dry basis)

Bread

0.454
0.433
0.183
0.045

0.105
0.126
0.028
0.018

0.191
0.183
0.034
0.127

(Parts per Million)


Sodium
Zinc
Iron
Manganese
Copper
Molybdenum
Cobalt

45
35
43
46
5.3

0.48
0.026

0.858%

9.8
7.8

9.7

10.5

27.3

6.5
1.7

5.9
2.3

0.25
0.003

0.32
0.022

Source: Pomeranz, Y. (editor) (1971). Wheat Chemistry and Technology, 2nd


Edition. American Association of Cereal Chemists, St. Paul, Minnesota.

Food Composition, Properties, and General Data 1483

Wheat, Parts of Grain


TABLE 2.W.16
Constituents and calorie yields1 of different parts of the wheat grain2

Part of Grain

Starch
(g)

Entire kernel
Pericarp
Testa and hyaline layer
Aleurone layer
Outer endosperm
Inner endosperm
Embryo and scutellum
1
2

Pentosans
and
Similar
Reducing Carbohy
Sugars
drates
Cellulose
(g)
(g)
(g)

58.5

62.7
71.7

2.0
0.0
0.0
0.0
1.6
1.6

0.0

26.0

0.0
0.0
0.0

6.6

2.3

34.5
50.5
38.5

38.0
11.0

Crude
Protein
(g)
12.0

7.9

1.8
0.0
0.0
8.0
2.2
1.6

26.0

10.0

7.5

15.5
24.0
16.0

3.5
0.3
0.3
2.0

1.4
1.4
6.5

Fatty
Material
(g)

Ash
(g)

Calories
(g)

1.8
5.0
8.0

31 0
175
175
24 4
345
344
35 0

11.0
0.8
0.5
4.5

Per 100 g.
Moisture content: 15%.

Source: Aykroyd, W. R., and Doughty, J. (1970). Wheat in Human Nutrition. Food and Agriculture Organization,
United Nations, Rome.

Wheat, Parts of Grain, Vitamins


TABLE 2.W.17
Content of certain vitamins1 in different parts of the wheat grain
Kind of Wheat
Soft English Manitoba

Part of Grain

Thiamin
(nig)

Pericarp, testa and hyaline


layer
Aleurone layer
Outer endosperm
Inner endosperm
Embryo
Scutellum

0.06
1.65
0.03
0.01
0.84
15.6

Nicotinic Acid
(nig)
2.00
61.30
1.50
0.47
5.20
3.80

2.57
74.10
2.70
0.55
3.85
3.82

Pyridoxine
Hydrochloride
(ng)
0.60
3.60
0.06
0.03
2.11
2.32

Pantothenic
Acid
(nig)

Riboflavin
(nig)

0.78
4.51
0.39

0.10
1.00
0.07

1.71
1.41

1.38
1.27

Per 100 g; moisture content: 13%.

Source: Aykroyd, W. R., and Doughty, J. (1970). Wheat in Human Nutrition. Food and Agriculture Organization,
United Nations, Rome.

1484 Food Composition, Properties, and General Data

Wheat Production in the U.S.

FIGURE 2.W.5
Source: USDA (1976). Wheat in the United States. USDA Agricultural. Information Bull. 386.

Wheat Products, Amino Acid Compositions


TABLE 2.W.18
Amino acid compositions of wheat, flour, and flour protein fractions (g per 16 g N)
Wheat
Tryptophan
Lysine
Histidine
Ammonia
Arginine
Aspartic acid
Threonine
Serine
Glutamic acid
Proline
Glycine
Alanine
Cystine (half)
Valine
Methionine
Isoleucine
Leucine
Tyrosine
Phenylalanine

1.5
2.3
2.0
3.5
4.0
4.7
2.4
4.2
30.3
10.1
3.8
3.1
2.8
3.6
1.2
3.0
6.3
2.7
4.6

Flour
1.5
1.9
1.9
3.9
3.1
3.7
2.4
4.4
34.7
11.8
3.4
2.6
2.8
3.4
1.3
3.1
6.6
2.8
4.8

Albumin
1.1
3.2
2.0
2.5
5.1
5.8
3.1
4.5
22.6
8.9
3.6
4.3
6.2
4.7
1.8
3.0
6.8
3.4
4.0

Globulin
1.1
5.9
2.6
1.9
8.3
7.0
3.3
4.8
15.5
5.0
4.9
4.9
5.4
4.6
1.7
3.2
6.8
2.9
3.5

Gliadin
0.7
0.5
1.6
4.7
1.9
1.9
1.5
3.8
41.1
14.3
1.5
1.5
2.7
2.7
1.0
3.2
6.1
2.2
6.0

Glutenin
2.2
1.5
1.7
3.8
3.0
2.7
2.4
4.7
34.2
10.7
4.2
2.3
2.2
3.2
1.3
2.7
6.2
3.4
4.1

Residue
Protein
2.3
2.4
1.8
3.5
3.2
4.2
2.7
4.8
31.4
9.3
5.0
3.0
2.1
3.6
1.3
2.8
6.8
2.8
3.8

Source: Bushuk, W., and Wrigley, C. W. (1974). Proteins: composition, structure and function. In Wheat: Production
and Utilization. G. E. Inglett (editor). AVI Publishing Co., Westport, Connecticut.

Food Composition, Properties, and General Data 1485

Wheat Products,

Composition

TABLE 2.W.19
Typical analytical data for U.S. wheat products

Bran

Range of Analytical Values1 in Typical U.S. Millfeeds


Wheat Germ
Red Dog
Shorts

Chemical constituent (%)


Protein (ATX 6.25)
13.3-16.9
Starch
4.6-7.2
Ash
4.7-7.1
Crude fat
3.0-4.2
Crude fiber
9.2-11.6
Essential amino acids (%)
Lysine
0.56-0.61
Methionine
0.20-0.26
Threonine
0.36-0.53
Minerals
Phosphorus (%)
0.9-1.5
Potassium (%)
1.2-1.6
Magnesium (%)
0.39-0.64
Zinc (ppm)
56-141
Iron (ppm)
74-103
Manganese (ppm)
72-138
Selenium (ppm)
0.10-0.75
Vitamins (jUg/g)
Niacin
249-359
Pantothenic acid
29-41
0.8-1.4
Folic acid
Thiamin
5.1-7.0
Riboflavin
4.3-5.8
Pyridoxine
7.0-10.7
Alpha-tocopherol
20-28
Betaine
3,000-7,000
Choline
1,800-2,700
Lipids (%)
Total
3.9-6.1
Nonsaponifiable
0.6-0.7
Saponifiable
2.5-4.0
Stearate
0.7-1.4
Oleate
16-22
Linoleate
59-61
Linolenate
3.7-5.4
1

15.2-18.2
15.9-21.7
3.1-4.3
3.7-6.3
5.6-7.2

13.9-16.7
36.2-47.8
1.5-2.7
2.3-4.7
1.2-3.2

23.9-27.0
14.0-23.9
3.5-4.3
6.3-10.6
2.7-4.0

0.68-0.86
0.23-0.30
0.54-0.63

0.45-0.65
0.22-0.27
0.42-0.56

1.30-1.77
0.39-0.58
0.89-1.09

0.54-0.92
0.82-1.1
0.20-0.29
62-149
38-79
91-142
0.03-0.75

0.36-0.62
0.34-0.64
0.08-0.20
19-100
28-57
32-71
0.13-0.60

0.77-0.96
0.86-1.3
0.20-0.25
100-144
41-58
95-147
0.01-0.77

84-120
17-27
1.2-2.0
16-22
4.0-5.2
4.7-9.8
49-82
3,000-6,000
1,800-2,300

22-62
9-17
0.4-1.2
14-30
1.7-3.1
2.1-8.6
26-37
2,350-4,500
1,400-2,000

64-85
18-27
1.4-3.0
19-24
5.5-6.4
6.6-19.8
31-200
3,000-6,000
2,600-3,300

5.3-7.9
0.5-0.6
3.6-5.8
0.6-1.2
15-20
55-60
4.8-6.4

3.5-7.0
0.3-0.4
2.3-4.7
0.6-1.0
14-20
57-61
4.2-5.8

9.2-13.5
0.7-1.4
6.2-9.9
0.5-0.8
12-17
56-60
7.3-9.7

All values reported on 14% moisture basis.

Source: Milner, M. (editor) (1969). Protein-Enriched Cereal Foods for World Needs. American Association of Cereal
Chemists, St. Paul, Minnesota.

1486 Food Composition, Properties, and General Data

Wheat Varieties
TABLE 2.W.20
Typical varieties of wheat by region of adaptation and market type listed in approximate order of
importance
Region and type of wheat

Adapted varieties

Remarks

L4,

White Winter

Genesee
Yorkstar
Ionia
Arrow
Avon

Grain is soft in texture; flour is suitable for cakes,


cookies, and breakfast foods.

IB,

Soft Red Winter

Arthur
Arthur 71
Redcoat
Monon
Abe
Logan
Seneca
Reed
Tiwmin 1
Knox 62
Kenosha
Pennoll
Blueboyx
Stadler
Riley 67
Benhur

Grain is soft in texture; flour is suitable for cake and


cookie flour, pastries, and general purposes.

II,

Soft Red Winter

Arthur
Blueboy 1
Holley
McNair 701 x
Coker 68-15 x
Ga. 1123
Redcoat
Arthur 71
Coker 68-19 x
Blueboy I I 1
Wakeland
Abe

Grain is soft to semihard; flour is used for pastries


and general purposes.

Waldron
Era x
Lark 1
Portuna
Chris
World Seeds 1809'
Bounty 208 x
Thatcher
Manitou
Crim
Olaf 1
Polk
Bonanza 1
Shortana 1
Fletcher 1
Sheridan

Grain is hard in texture, high in protein; flour is used


for bakery bread.

Hard Red Spring

(Continued)

Food Composition, Properties, and General Data 1487

Wheat Varieties
TABLE 2.W.20

(Continued)

(Continued)

Region and type of wheat


IIIContinued
Amber Durum

IVA:
Hard Red Winter

Hard Red Spring


WB:
Hard Red Winter

Hard Red Spring

Adapted varieties

-Rolette
Leeds
Wells
Ward
Hercules
Lakota
Lancer
Centurk
Scout
Cheyenne
Winalta
Warrior
Trapper
Gage
Winoka
Froid
Itana
Hume
Minter
Sundance
Teton

Remarks

. Grain is hard in texture, high in protein, and used for


macaroni products.

Grain is generally hard in texture and high in protein;


flour is used for bread.

Fortuna
Thatcher
. Scout
Centurk
Triumph
Eagle
Sturdy 1
Scout 66
Wichita
Parker
Gage
Scoutland
Satanta 1
Danne
Chanute 1
Caddo
Tascosa
Concho
Warrior
Agent
Comanche
Pronto*
Ottawa
Baca
Caprock *

Grain is generally hard in texture and high in protein;


flour is used for bread.

. Milam
Chaparral

(Continued)

1488 Food Composition, Properties, and General Data

Wheat Varieties

{Continued)

TABLE 2.W.20 {Continued)


Region and type of wheat
VA:
White Club

White Winter

Hard Red Winter

Adapted varieties

Remarks

Paha 1
Moro
Omar

Grain is soft in texture and low in protein; flour is


suitable for cakes and cookies.

Nugaines1
Gaines1
Yamhill
Hyslop1
Couleex
Luke1
Druchamp
Burt
Brevor
Golden
Wanser
McCall
Cheyenne
Crest
Ark

Grain ranges from soft to hard and usually has low


protein; flour is used for pastry and general purposes.

Grain is hard in texture; flour is used for bread or


blending.

White Spring

Marfed
Twin1
Springfield *
Idaed 59
Beaver
Adams
Baart 46

Grain ranges from soft to hard; flour is used for gen


eral purposes.

Hard Red Spring

World Seeds 1651x


Fortuna
World Seeds 18121
Henry
Ceres
Selkirk

Grain is hard in texture; flour is used for blending and


general purposes.

Nugaines1
Hyslop1
Yamhill
Gaines1
Druchamp
Coulee1
Luke1
Wanser
McCall
Delmar
Cache
Crest
Bridger
Franklin
Ranger
Itana 65
Turkey

Grain ranges from soft to hard and usually has low


protein; flour is used for pastry and general purposes.

VB:
White Winter

Hard Red Winter

Grain is hard in texture; flour is used for bread or


blending.

(Continued)

Food Composition, Properties, and General Data

Wheat Varieties

1489

(Continued)

TABLE 2.W.20 {Continued)


Region and type of wheat
VBContinued
White Spring

Hard Red Spring

White Club
VI:
Hard Red Spring

White Spring

White Winter
Club
Amber Durum

Adapted varieties

Remarks

Lemhi 66
Springfield1
Twin1
Idaed 59
Marfed
Beaver
Adams

Grain ranges from soft to hard; flour is used for gen


eral purposes.

Peak 72 1
Thatcher
Moran
Fremont1
Bannock
Henry
Komar
Moro
Paha 1

Grain is hard in texture; flour is used for blending and


bread.

Inia 661
Anza1
Bluebird 2 *
Pitic 62x
Cajeme 71 1
Sonora 64*
Siete Cerros 66x
White Federation 54
Maricopa1
Romona 50
Nugaines1
Gaines *
Big Club 60
Leeds

Grain is hard in texture and usually low in protein;


used for blending and feed.

Grain is soft and low in protein.

Grain ranges from soft to hard in texture, and used


for blending and feed.

Grain is soft to semihard.


Grain is soft to semihard.
Grain is hard in texture, and used for macaroni prod
ucts.

1
Semidwarf plant height.
Source: USDA (1976). Wheat in the United States. USDA Agricultural Information Bull. 386.

1490 Food Composition, Properties, and General Data

Wheat, Vitamins
TABLE 2.W.21
Vitamins of wheat, flour, and bread

Thiamin
Riboflavin
Niacin
Biotin
Choline
Pantothenic acid
Folic acid
Inositol
p-Aminobenzoic acid

Wheat

Flour
(Mg/100 g Dry Weight)

Bread

0.40
0.16
6.95
0.016
216.0
1.37
0.049
370.0
0.51

0.104
0.035
1.38
0.0021
208.0
0.59
0.011
47.0
0.050

0.46
0.29
4.39
0.0029
202.0
0.69
0.040
53.0
0.092

Source: Pomeranz, Y. (editor) (1971). Wheat Chemistry and Technology, 2nd


Edition. American Association of Cereal Chemists, St. Paul, Minnesota.

White Sauce
TABLE 2.W.22
Ingredients for 1 cup of white sauce
Measure
Ingredients
Thin sauce
Standard
Butter or other
fat
All-purpose
flour
Salt
Milk
Calories in 1 cup
white sauce .__

Low-fat

1 tablespoon.- 2 teaspoons

Medium sauce
Standard

2 tablespoons

Low-fat

1 tablespoon.

1 tablespoon.
1 tablespoon.
2 tablespoons. 2 tablespoons.
*4 teaspoon __ % teaspoon _. M, teaspoon __ M teaspoon.
1 cup1
.1 cup 12
. . 1 cup1
.... 1 cup. 12
290

180

420

245.

Vegetable liquid may be used in place of part of milk.


Use skim milk or reconstituted nonfat dry milk for milk in low-fat white sauce.

Source: USDA (1980). Vegetables in family meals. USDA Home and Garden Bull. 105.

Food Composition, Properties, and General Data 1491

Wine, Sugar Addition


TABLE 2.W.23
What the
saccharometer
shows

For wine
of 10% by
volume, add

For wine
of 12% by
volume, add

Ounces of sugar
per gallon
10
11
12
13
14
15
16
17
18
19
20

11.8
10.1
8.9
7.4
5.9
4.6
3.0
1.5

16.2
14.8
13.3
11.9
10.4
8.9
7.5
6.0
4.3
2.9
1.4

Source: USDA (1977). Canning, freezing,


storing garden produce. USDA Agricultural
Information Bull. 410.

Wine, Sweet
TABLE 2.W.24

Fruit

Average
sugar
level

Sugar needed
per gallon
to make a
sweet wine

Grapes (eastern)
Grapes (Calif.)
Apples
Apricots
Blackberries
Blueberries
Cherries (sour)
Cherries (sweet)
Pear
Plum (Damson)
Plum (Prune)
Peach
Raspberries
Strawberries

12-20
16-20
13
12
6
8
14
18
12
14
17
10
8
5

ounces
11/4-2
1-11/2
2-21/4
2-21/2
2-3
21/4-3
2-21/4
11/2-2
21/4-2 y a
2-2V4
1V2-2
2-21/2
2y 2 -3
2-31/4

Average
acid

med. to high
low 2 to med.
low 2 to high
med. to high
high to very high
low to med.
high to very high
medium
med. to high
med. to high
med. to high
med. to high
high to very high
med. to high

Gallons of
sugar water 1
to add
per gallon

0-1
0
O-I/2
O-I/4
1 or more
0
1 or more
0
O-1/4
O-1/4
O-1/4
O-1/4
1 or more
O-V2

1 To maintain proper sugar level when the acidity is reduced by adding water, it is easier to make
up a sugar solution by dissolving 3 pounds of sugar in enough water to fill a 1-gallon jug.
2
Addition of some acid (citric or tartaric) may help. This can be done "to taste" after the active
fermentation is over.
Source: USDA (1977). Canning, freezing, storing garden produce. USDA Agriculture
Information Bull. 410.

Note: There are no entries for the letter X in this section.

Y
Yield Grade, Meat
TABLE 2.Y.1
Retail yield of carcass according to yield of meat grade
Yield Grade 1: means the carcass will yield 79.8% or more in retail cuts.
Yield Grade 2: 75.2-79.7%.
Yield Grade 3: 70.6-75.1%.
Yield Grade 4: 66-70.5%.
Yield Grade 5: 65.9% or less.
Source: USDA (1969). How to buy meat for your freezer. USDA Home and
Garden Bull. 166.

Note: There are no entries for the letter Z in this section.

1492

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