FOOD COMPOSTTION TABLES FOR USE IN THE ENGLISH-SPEAKING CARIBBEAN ‘COMPILED BY CARIBBEAN FOOD AND NUTRITION INSTITUTEFOOD COMPOSITION TABLES FOR USE IN THE ENGLISH-SPEAKING CARIBBEAN (Second Edition - Revised) Qe ‘The Caribbean Pood and Nutrition Institute P.O. Box 140, Mona, Kingston 7, Jamalea Pan American Health Organization Pan American Sanitary Bureau, Regional Office of the World Health Organization 1998Pushed by Caritbean Food and Nutrtion Institute P.O. Box 140, Mona, Kingston 7, Jamaica, Wi Cover Designed by: Miss Fath Roberts, Project Secretary ISBN 976-626-020-6 PAHOICFNU95.J4 (© Pan American Health Organization, 1995 Publications of the Pan American Heath Organization enjoy copyright protection in accordance with the provisions of Protocol 2 of the Universal Copysght Convention. For rights of reproduction or translation of this publication, in pant or In toto, ‘pplication should be made to the Decor, Caribbean Food and Nutiton Insitute (CFNI), P.O. Box 140, Mona, Kingston 7, ‘JomaicaCFNI welcomes euch apploatons. ‘The views expressed inthis publication are those ofthe authors and not necessaily those of PAHONVHO. CCartibean Food and Nutrlon Institue is a specialized cente ofthe Pan American Heattn Organtzaton (PAHO) which represents the World Health Organization (WHO) i the Region of the Americas. In adtion to ie parent body, PAHOMWHO, the Insttuteis also responsible to an Advisory Commitee on Poly which tho member governments form the majorly. Technical, it's guided by a Speciic Advisory Commitee, the members of which ae selected on the bass of ther technical expertise in the field of food and nuttin.Contents Foreword Explanation of the Food Composition Tables Sources of Data Food Grouping and Listing ‘Water and Nutrient Content Abbreviations and Symbols Used in Tables ‘Weight Conversion Factors Energy Conversion Using the Tables Variations in Food Composition Raw vis Cooked Foods Calculation of Nutrient Intakes ‘Availability of Nutrients Probable Levels of Accuracy Food Groups 1. Cereals 2. Starchy Fruits, Roots and Tubers Sugars and Syrups Pulses, Nuts and Oil Seeds Green, Leafy and Yellow Vegetables (Other Vegetables Frits Meats 9. Poultry and Other Meats 10. Eggs 11. Fish and Shell Fish 12) Milk and Milk Produets 13. Fats and Oile 14, Miscellaneous Foods 15. Composite Dishes/Prepared Foods Index of Sclentific Names Index of Common Names References ‘Annex: List and Amounts of Ingredients in Composite Dishes 15 19 n 37 3 3 61 6 a n at 85 ot 103 7 ugFOREWORD ‘Tae second eon of the Food Composition Tables for the [Enlish-speaking Corlobean has Been in the making for more ths a decade, Te evolved in response othe need to have an updated ra hase ‘on the mint composition of fods ~ raw, processed and prepared — {o assess the vesuls of deary surveys, quinlty food balance daa, ‘develop food baskets for merer countries, sees personal tary intake nd facilitate ution edustion aad tsning builds on the fit ition which is been in use for 0 decade, having been published in 1974 from work begin in 1958 snd ‘celersed in 1971. Drs. 3.1. McKigney and YH. Yang, then Depry Direstors ofthe Caribbean Food and Nution Inte (CFND, slong, swith oer members of the Istiue, and an formal commiuee of represattives fom the Minty of Hea the Seine Reseach (Coonaland the Botany Deparment ofthe University of the West Indies, Jamaica, were largely responsible for colaing data for that edion ‘Those dan were drawn mainly from work done a the Insite of Nutrition of Cental Amerie and Panna (NCAP) ithe 1950. In oder to meet the demande of sidents and teachers for whom i has Been reference tet, the publication wae reprinted twice. "The stations ofthe Fange of stints an foods, expecially prepared foods, were cudent, CENT therefore took up the challenge o remedy this ‘Alter eoting tbe comments of muriinists, dictians and othr sets for some ine, CFNI, in 1984, commissioned Reg. Clarke ‘Associates of Barbados to prepare a compsterized daa st to wate ‘Table 1 — Valves per 100 grams Edible Portion. That Organization bained most of the data ‘om pubicaions of the United States Departneat of Agricalure (USDA 12 1992 CFI private practice, Jama tated Mrs. Beverley Spouling. Nutrition in to) workin ssieiation with Me Nteon Pavone Educator, Mrs. Versa Camptell to review and eit those dia. Newer ata were found. This complation comprises updated data manly from USDA, MeCance and Wildowson's “The Composition of Foods” and is various supplenents including Temigrant Foods, United Kingdom (UR), and the Food Intake Analysis System (PIAS) on Puerto Rican Foods developed ty the University of Texas Health Science Center in ‘scociation with he USDA Human Nutrition Serve, The cutentTables contin 601 fod items divided ima 15 groups tecluding composite dies modified fom the FIAS. The foods ar listed in alphabetic order in each f00d group and a profil of the most, ergy, dietary Me at 17 tients in 100 gram edible porion ae five. Also Included re percentages for refuse as purchased. Energy “ales ae documented in Klocaories and kilejoates. Vales for saturated fx, cholesterol, petsium, sodium, nc, folain and By (Ganocobalamin) have been added tothe orginal 10 Usted a the fet sition, Each food item it preceded bya reference number and the source ‘fhe data fr that em ie fadiated ia he reference’ column on the Page ‘on which the proximate composition ofthe iter appears. “The description of the fod and its reference mamber ae epeted ‘om the page withthe mineral sd vitamin conten. The sDbrevatons and symbols sod, the derivation and stuctre ofthe ables snd how toe them ae explind inthe following section lies of the common td feietfie naret of the foods inthe tables ste provided, and lists of fngredient i composite dshelprepared foods art annesed Final review of the Tables wat underaken by Mes, Patiia ‘Thompson, Nouillonist,asited by Mr-_Agiel Duhaney and. Mr Donovan Grant. Mise Faith Robers, Mis Karlene Russell, Mise Janice ‘Taj and Mes. Michele Tappia-Le weve responsible forthe ype-sting and proofteading ofthe Tables. The Tables were revised in 1998 by ‘Miss Audrey Mors, Nuions,EXPLANATION OF THE FOOD COMPOSITION TABLES 1. SOURCES OF DATA, 1.1 Anaticat Data. Food values conned inthis publication have teen drawn largely from avaiable sources which ate given in the retsenes “The mumbersin th reference” column indetethe sources forthe India food tens. Frequent ue hasbeen made ofthe USDA Human ‘Nutiio Information Service Handbooks for raw and. procested foods, the University of Teras PIAS database for Puro Rian foods and the ‘Unied Kingdom's eolaion of immigran and eer foods consuned frequemly by is people 1.2 _ Selection f Food lems. The fo ites incivedin the ables re ‘owe commoaly found in municipal and parish mark, supermarkets, Joel shops and nsteetveeding and prepared in homes throughout he abba, 1.3 Limltions of Data. Since mst ofthe values wed inthe bes were eaten ftom ober food composition tables, the da may not be representative of the area as desired, pariculrly ip relation 10 the tnoistare content ofthe staple foods and vitamin content of processed foods, fresh vegetables and fruits. Many ebleplant and fh species used in the Caribbean could not be found in oer fod composition tables and ate therefore exloed fom this compilation. ROOD GROUPING AND LISTING 21 Foods inthe tbls are grouped under 15 headings the frst [4 of| Which ace inthe sequence sugested by the Food and. Agriculture (Organization (FAO) of he United Nations for reporting fod consumption surveys or compilation of food balace sheets. ‘The groups ae as follows: 1. Cereals Starehy Frits, Roots and Tuber (ground rovisonspreduce) 2. Sugars and Syrops 44 Plses, Nut and Ol Seeds 5. Green, Lely and Yellow Vepetbles 6 Oter Vegetables 1 8 Frais Meats 9. Poultry and Other Mews 10. Eggs 11. Fish and Shell Fish 12. Milk and Milk Produce 13. Fats and Oils 14. Miscellaneos Foods 15. Composite Dishe/Prepar Foods 22 _ Within foo group the foods are listed in alphabetical onde by the common names and the siete names are given in paenthess, Diterent common mimes are often weed in various Caribbean counties for the same food lem: for example choco Is also known as tristophen. The aterate names appear in some cases. (See the CFNI ‘ublcaton “Edible Frais and. Vegetables of the English-speaking Cartheat” for more on slerate ame). Food may be consumed a various sages of maturity and ia different forms. Values for these 20-40 34 Refuse, Some fods purchase from markes ste not necessrily fll ee. The valves fr refuse expresed in pecerape of weight of foods a purchaed are merely simple eimats. The varaiity could be ‘very large depending a the quality of fod ard preparation practices in ‘iferent households. The pecenagesefuse is ialaded to facia the ‘alclaton ofthe approximate amounts to purchase to drive a given tbl amount 3.5. Raw ond Cooked Food. Except wher specific, the vals inthis publication are for raw foods, When food le cooked or othenvse Prepared, there may bes considerable change of weight an posible ott Df mutes, Some computer databases incioe fairs for ga or Lss ‘weleht of cooked or otherwise prepared fod. 36 Choleserot. A facike substance which occurs only in foods of ‘imal origin, pariculsty i organ meats, eggs and some selfish Its associated with he dictated chronic, noncommunicable diseases sch ‘coronary artery disease which enuld lead Yo her tack, 37 Sauraed Fat. Saarated ft incies primarily buyric, palmitic and stearic fat sid. It has ben sigled out Because of is asocaion ith the chronic, digeaees, Values in some tables are given at 2 eeeniage of 10D gram fat. The valet in there revised Tables are resend per 100 grams of fod. 38 Alcohol, Aeoho is shmost a efficent sft in providing cori, ‘One gram of alcohol provides 7 eaores (29 W). The alobol content of| ‘ers, wines, rum, whisky an gn expressed as alebol by volume In these tables the values for alco are given as 2/100 ml of alcoholic ‘beverages. The eaionship ofS alcatel by volume and alabol (100 i is as fellows 1% Alcohol by Volume Aleool(g/100 mt 5 40 10 73 15 us 20 156 2 ws 30 27 3s n3 0 318 NOTE: The specific gravity of pure ey alcool is 0.79. Multiplying alcoho! by Volume by 0:79 converts 10 g/100 f.. TO convert g/100 ml ro alcoho by Volume alvide the values by 079rligran alive microgram species percent t= negligible amount or tase to ata avaiable or avaiable dts not eisble ‘one; cntining none ofthe specific nutrient ‘allt values eerie Jaljoues 5, WEIGHT CONVERSION FACTORS Kilogram 100g Gram Pound Ounce Kiogay— oe 2205 3528 1005 on 1 wo ozs 3528 Gam on oat 1 oom ms Pond ous 46 as 6 Owe mss 0243s 1838 OmS 6. ENERGY CONVERSION iKel = 4st 1000 Keal 184 rN = 29a te 1000 joules iM = mien joules (10%) USING THE TABLES. “Tse tbls ae seul sources for refeenc othe suet value of some fonds commonly eten inthe Caribbean. They donot provide Snformuton on ll te foods eaten neither do they ive vas fr all the They can te used for many diferent purposes, Each has its own requirements fr food items and range of ties in the fod ables and Aifret levels of scary fom the clelations. Calculation of utsent iniskes from feed consumption reso 1 forte population of » county where the food supplies fe mesure in aw commodities 1 forthe Individual where food has been measured as consumed 2. Formulation of dies oF food supplies that wil prove spect intake of muirien, Caleiations ean be made at several different levels. © oteratonl agency’ estimates of desieale fod supplies for a country oF region © ngvidel — detian's/ntions's formulation a diet cording wo a physicians diet order 3. Calelations of the nutrient composition ofa manufaured food oF recipe from is tgreiensFACTORS USED FOR CALCULATING THE CALORIC VALUE OF FOODS Prvorcrntesst Protein Fat (Carbohydrate by difference ood and Description Calg Calg cats Cereals ‘Com, whole 27 837 (Corina, degermed 346 837 Oatmeal 34s 837 Rice, white Er 837 ye Nout, whole 305 237 ye flour, igh 3a 337 Sorghum, whole ost 337 Wheat, 70-785 extraction 05 337 Wet ran La 837 Other cereal, refined 387 337 Starehy Fruits Roots & Tubers Potatoes & starchy rots 278 837 403 Spars ‘Cane sugar : 3a7 Giueose ss 368 Pulses, Nuts & Oil Sets Marae dy aa 837 407 Immature 3a 237 407 Soybean our 30 837 07 Vegetables Masheooms 20 337 a8 Otter underground cops? a7 337 384 Otter vepeales 2a 837 357FACTORS USED FOR CALCULATING THE CALORIC VALUE OF FOODS (Cont'd) Protein Fat Carbohydrate by difference Food and Description Calg Calg cals Frits All except mors, limes) 336 an 360 ‘AL rit ice (ens emo, mes) newestened| 336 an 30 Lemont, lives 336 837 248 Lemon juice & lime ie, unsweetened 336 537 270 Meat & Pooley? an oa ees 436 9.02 3.68 ish & Shelton? an 902 - Mite Mik Products an 879 aa Fats & Oi Buter 4ar 879 aa Cher animal fats 902 : ‘estable fs and oils : sae : Miscellaneous Foods ‘Alostol : Chocolate, coco8 Las am 133 Vinogae zi : 240 Yeast 3.0 37 335 Weary Taso, 587 for bran, bea, kde, iver 4.11 for tongue Scarbohyae fat. 4.11 for selfish 5653 eaves per gram of ingested alcotol‘VARIATIONS IN FOOD COMPOSITION Foods are nique in her ndvidvl make up yet each has some of| the charcterscs of aes. Some fods are sche sures of mens tan ote: 80 fods ar grouped by typeof rain. Foods from the se group ae ised interchangeably nal planning. The groupings given in the tables are based on FAO recommendation for compiling Food Consumption Survey dat Very fw foods have a constant composition. Foods ae biologial materi, and as such, show consdeabe variation in comps, Their Values may dtfer as nau produces them, For example, two eras — ven fiom the sire tree — might difer in vita C content Such @ Siference ned be of no eancer for practi dietary planing. Vasey, condiions of prodkction, sorage, Kind and exe of processing and Preparation ae among the factors that affect the content of nue in 03 fod supplies ad in ou foods prepared wo eat. Values, once derived, ‘may nt apply tothe foods indeitely. New sti o vases may be developed and changes inrodieed in storing condtons, processing, preserving and manufacturing Ata esl the vale forthe mutes foods change Manuficared foods are wsusly subjected to quality conrad hey might therefore have a constant composition. Some tolerances permed, sin practice, manufactured fods may beat variable in compotion 3s Some unprocessed lod Differences in analytical precedes may also ces i dferences lin vanes parca for esimatons of dietary fibre which Bat now replaced most crude bre ales in he tables, The values in he tables ae manly averages of results obtained fom the analysis of representative samples of food ites ouside the region, Pmocenas ss ‘The values for most ofthe foods are diferent fom those in the fit citon ofthese Tabs, RAW VS COOKED FOODS ‘Most of tbe da are for th eb poron of raw food although mos foods are eate athe cooked form. Where raw and cooked forms te indicate, the values of some of the sutients may be diferent, ‘Values are also sven for liited rang of cooked fds an ingredients te include for some prepared fodslcompouite dishes, The composite dishes are medications of thote used ia Puerto Rico, and were avalbe tough the Information Services of USDA ‘These values are solely estimates as recipes vary widely, Figures that would be talloted for aber ft a parte tm than te figures in ‘he tale canbe obtained ty ealeslton fom ingredients. CALCULATION OF NUTRIENT INTAKES In ealetstiog motricn intakes decide which item-in the tbles corresponds withthe lim contumed. f here eno coresponding em we a elated fod, eg se the values for ‘ed Kiey Beas” Hf pak ‘beans were consumed. Check the index careilybecase the food tay beled under synonym or included in another food group, Since the values in the tables ae for the edible mater, itis necessary to apply te “refse a purchated” percentage to ge the edible potion forthe food being calculated as there needs to be ajustnent for foss through wastage. For example, to find the values in 100 prams green banana (i) 38 porchaeeInoter wont since tee fie ol focton of what i prched i ede I 1 Koran (10D) gram) of bananas was. porchaed he als for tht aout wold be 6.3 ims Gove i ihe ule ‘jones lor changes in weight dig cooking are reed in he Tales given for the compost dhs and in some sftuare package how changes may tented in peresnges ori actor Ta he fata spnen, 1s we hres ehage, sons e made ere an tnd bration thee os O'S fo fie bon. AVAILABILITY OF NUTRIENTS Enerny values ste for metbolizble eaerey, That is 3 wine by the body. When feeds are analyze in aabratory ees vals need torte adjusted co ret how tat food would be wile inthe body ‘Toe valves would lesa fod ie not completly burned inthe Bey ashen iis analyzed io laboratory. Values for avalabe carbohydrate and unavaabe carbohydte (dietary fe) ae given But po astm is made at giving availablity ‘gues for he oter nutens. Many fods contain unsvalbe forms of| some nutrient, eon and nicotinic seid (iain ). ‘Thee are diferences in availablity of murens. The values in the lable represent the maximam that could be availble othe body. The cual amount may be much smaller, PROBABLE LEVELS OF ACCURACY There are variations in the accuracy one can expcet ftom food tables, Accuracy will depend on the spropesierese ofthe ems inthe tables, Calelated ft, sodium and ion intakes may fer greatly from ‘lyzed values owing fo variations in amounts of ft sd salt weed and Contamination in the cise of ion. Inkes of vitamin © and flue Caleutaed from the Tables canbe rater inacarate — vitamin C being casily ovsied and folae bound, and unavalable vo th body. When Calculations are being done for individuals, the level of accuracy it improved when states cover a longer period of ume so thatthe size of the fod sample considered s larger The eaeuation of reals selected lover 47 days would give a clearer picture of a peron's energy and ‘tint intake than ealulitons dane fora ingle meal1 Vales per 100 on poe | rat | “a Mien | Feet | putes amr | “Genes oom as | ae | um w | ea] eo | mz | sz fo : tite | mss: nerh tmnt af om | ml) S | a] hy oo | ay |e ‘ nt | Bea ete afar [mel ae fas | ot fo | Sk fo |e e “16 ayn cated ve44 Ceres continued Values por 100.9 zs | “Meee ra 8) wa | vo | vm] oo | ao | we | oe | m2 | as | o44 Cereals conned ‘Values per 100 9Values per 1009 we tt ne | Eee | tm [stein eet e FF S| S| F]4 ae s/c Bfeces e220 ero sia =4. Cereals continued ‘Values per 1003 se | aie BYE) | Ble | tpsalee] ela |e ysommeeme taper 86 ve ae || HE | co |S | ose | ZS Bear a _“— ay | a ie a] one ° ae geipeen, (U/S) BEE) a) Bla]: fi Parorcentest1 Cereals coninued Values por 100 9 eo | Heed mje |B | 38 a: : Strona toca efit | or fe ea | es 2 |e {i Pawosorrsst a1 cent errr oe ela : spear ELE Se a Le1 carete continves ‘Values per $09 9 proccrninsst 02 Starchy Frits, Roots & Tubers Values por 109 9 me Se [|e fee : seen | 2|ES= Se Sal gle ea| anna weer | Prsorcenis.st2, Starchy Frits, Roots & Tubers continued Values per 100 9 ‘Sean 9p! 129 prc Paxorormues 22. Starchy Frits, Roots 8 Tubers continued Values per 100 9 ee prowe | at | Stat | Star | ae oct ches cee a fae] i |e | Se i i waa | “Felten ae | oe ts |e ° r2. Starchy Frits, Rots & Tubers contned to_| rasan oer so” [is | oe | Se |e | ee | | | | | et | tea | Rocce Rost fae | a | ot Ae | 8: 2 ws, ras at ‘ose s |os| m | ¢ | ex | on | os mals‘3. Sugars end Syrupe coe | swan sec me} a | ss] os fo | o | o ° ° =2_Sugare and Syrups continued Values per 100g | Seem ste ]e]: $ ce xg | “ioe ws we fo o a2es | supreme se conn 6 | 2 o | ee | om] os .Sugar and Syrup continued ‘Values por 100 9 Parorcrmssst2 Sugar and Syrups continued Values per 100 3‘4. Pulaes, Nuts and Oi Seeds Values per 100 9 my tow | ine | oxen | seme | ony ett mop ve SP men | ae RE | SES | eae | ST | te ees at ao a ‘Some cam | ec oo ne fos | am] ase | oe o | m fa |e »4 Pulses, Nuts and Oi Seeds continued Values por 100 34. Puleos, Nuts and Oi Seeds contued Values per 100 9 ew _| tow | ates | come | use | ociy | er ae wee Spd rae | P| a PEP BRS | ES | ts nen Sp ope aye . See a | 3 2 a fs hs a4, Puloes, Nuts and Ol Seeds coninved Values per 100 9 ae rm | ao rou | ee ot eee a st] aa] a fh4, Putees, Nuts and Olt Seeds coninues {Values por 100 9 ser ee | re | “te | Ste” | aan | Sie! | acta na _| rosea een eto Tee |e | fe | | rates a Sa ay | ms ele] a) | par | & ® SS | ete geet one 3 | SS alos | ste fs :4. Pulses, Nuts and Olt Seods coninued Values per 100 9 eee ta | oto Sy) S] el ep s] sey cel o | 84. Puls, Nuts and oll Seeds contnued te root anoenrton a SLES S| Ele aia | Eiirmseeamaat(cunpin wnny | 32 | ar | see o | 12 | oo | a | ae fo ‘ Se | tienes | G2 |e | tt so b | we] a |e ta4 Pulses, Nuts and Oi Seeds continued Values per 100 9 "nae'ca soo ws | a2] 9 we |e o fo5. Green, Leaty and Yellow Vegetable Yatues per 100.9 Seni at oe re ce | Ae irene ona ‘ Fem coat done) sees a Yoram ya case | Sere mmemmsct | | Pat ae | oe ofa fu fe 2 oe | Sea wr aye . oce pan enn vo 5 | ime a ts Be] |g] ae pes] os] es ‘ st es cee t ‘ ‘oe cane | “ro gta wre wr | 2 oa a “Green, Leafy snd Yellow Vegetables continued Values per 100 9 = T = rato ee epee ae Saat HE ree onan Parorcensst 5‘Cabbage, Chinese. Pak chol (8 i‘ = . " " ° ‘ ina ere Panororwies.15. Gren, Len and Yet Vepntbes coved ates pr 100 9 | sn S [ole] ot se] a | 2 | os | a |‘5. Groen, Leaty and Yellow Vegetables continued Values per 100.9 Fowoy rot | ttt | cum. | Si = sae apa] ee [| | SS es ee Soe] compos ny ts. cn wef oa] oa{ a fab] oa fo | a ° Soto ae md un fogla fol eo fe + ue | “nae » | wl = fal 2 2 Se | Ee act en Bom] oe fs) fo & us | tamer a Tg | a | as a |e ‘‘5. Groen, Leaty and Yellow Vepotbles continued Values per 100 9 oo ewe | “tw ane! as | oo . ay | om | om| se | am | oo | ss SS | Seton & [St i | or | ot | ot 3 | %£. Green, Leaty and Yellow Vegetables connues Values por 100 9 Pim Stal ipones tae cl wo les ae eae | “tae enone ne |e ae | oy a | as‘5. Green, Leaty nd Yellow Vegetables canine ‘values per 100 9 Siw oe fale fo» ef ea|ex| oe] mle |=5. Green, Leafy and Yellow Vagetables continued Values por 100 9Green, Lealy and Yellow Vegetables continued Values per 100 9 eee | rd ener pencee evennsa| eee fe) |r alee |e a ite 51a |Other Vegetables Values per 100 9 oe | tame ap aay cana ours | vor | er = le). |e 7 2 |e oe | cate oma eye = i ae | Seer eon sce) eye alow ° . * . ‘ sao | mero amas gs we wo |e.6. Other Vegetables conthued Vatues per 100 9 cree cmt ‘Sdgem fen escoea8, Other Vegetables continued fa | acum eB] 8] i | a : ° HHother Vegetales conned Values per 109g rt na. | ee ow | Slee Be | Soe cera “ fle ef pans vs se} oe }if s bo] BS | tgon une womens fo | ot foe | 4 tie Pascrcrasst6 Other Vegetables contd Values per 100 96. Other Vegetables coninued Values per 100 9 to_ [roan on ce ne owe |e as fof a fom | ax fon] oe a |e7 Frite Values por 100.9 Low (om re, Bye ys ts fay at Ee aor | onmmnre toe wo} a | am] w far] co | o | we | om | ra cx | gumaromoc gna fer | a | sof oc | oz] o | o | a for | ee1 Frits contnued Values per 100 9 cos | Segoe“ 1. Fruita continued Values pee 100 9 i | Seieammtemmameam | REY oh | OS | 88 So) Bs 4 i1 Frit coniaued Values por t00 9 Oe Some nt emp)Fruita contived - we | | _—— Tefal? [4 F | [we las es glelel ef: AiR Wc 8 | Bye Ye] Ey] t 4 sea Blausmear [E|E| 2) 8/8 : camel Se | Spbe Cae Remora me] om | el 22 foe]: yt 5 ad san | stars wt coro ole a] By ss fot] so] oy |e fs s {Saavgam manecensey = | Senet EE | crm : e : cimaie 3 | See A ie : fli sa | Sonic Ein etd ar1 Frit continued Vatucs per 100 9 RET aenas 7 con, | Seg enna » : a | ow | om | os | - | o | a Sh | IA Nhe | aja | 2] os a]i}s 3 te | San, Cue Pa Soma x Si fer ff] om] co) se a fe ose | ttre wn fala] ow pon} ou} cx o fw “Sv 5 cep) a aoe Pmvoiornissst1 Fruits contnued Values per 100 9 vom | ve | ‘Waar | Foe | wk foie | Ce rc se] om | am] at fat] ° ar | 88 % 5 Seen el} fo | 2 | o | mor] a fs fee | Set hacer mo} 8 | ae] ee : a [3 Sec ep me] me] om fat of foe | a non |=1, Frit comme Values per 100 9* Values per 1009 1 Frit continued aa es atee a vet | ae [ecte | Ste | omy | ae Parocruesco = ose. | s |e ed fells |e ale |‘Values per 100 9 ee ET nae = /Sle/= S| siete oy oe | ms Pi] ele]. o/s se | byron ie | im] ae | 3) |e sds2, Meats contrived Values per 100 9 Eireann Tp ele | wl P ep es] es] sys | et fe Se ay B [3S] ae | see | ae te) ae] S| ow | ie fe Sigemawasmeann | om | rs | mm [ww | oo oofawfiae | os ow |e Syemae es Lo Be [3 cs [os | aValues per 109 g we et ne | Ee foe]ae te er 109 eal anaes ee a eal al eae pfele le lelelelel alla fe© Mets conned Values per 100 9Values par 100.9 ‘St | Ses a Bs | io | me Bh fos a so | Bolen Be | ie | tee a] ot fs & sez | Sansom a S| Gs | te Pye te ied : 2 “sh 7 eet] Rv nn aan inners S|] es | om |] 8 2Values per 100 9 se | hetome be : : ca | ° ce | sokroms ue ar] foe af ffm foe | a] gfe [se feet | Bosker ete a fae) Se | ct | 2 Pe fect | aa S| a la feo | kee hes sje] | ae tt ek ts pss | |e Le de8. Poultry and Other Meats Values per 100.98. Poutey and Over Meats contnued ‘Values per 100 re rau | So sxe | Seamer ayer » dos] wm we [ss] am | oe | ow} se | 2 So | woe afl & Sy a ‘ ‘ro bs). ‘orm | Toney, brn | os | de Ss Yu} & | am] on] as «| wo |o8, Poultry and Other Meats continued Values per 100 98, Poutey ana Other Meats continued ‘Values per 100 9 ee me sea | Ee fes_|_ Sie oto Jor [om | &10. F998 Values per 100.9 foe | cee | em | say |e ve en Fa |e | et | FE | ne | aoe | sam os [ose | om] ue |e -[ole ]oa fa cain | rate te we reform | ne] a foe | oo fom] a fe | 2 |x ar_| re tes toe a |ivs | ml] ve | os wlio |e |e [aw40, Eg continued Values per 100 oem ors | tne a | as : ws | on | oo] os11 iat & Shot Ft Volues per 100.9 a ow ee | cma "ee aay | eres SSeS14, Fah & Shot Fish confined Values per 109 aye 11. Fah & shel i continued Values per 100 9 wae pane |r | Be | Sea | ear | Soe! | ete14, Flan & Shel Fish cored Values por 100.9 rie | eo: ow | Site{1 ran at ah tue alma pag sr2_| stom cacrrteus 0) wo |e | ‘me! fos | Ge a |e a le el rene male :14, Fish & Shell Fiah continued Values per 100 9 oo ‘See 8) Sa | Sasa ps 3 Sle e]in fin fae Po] tye os | ao | om | ce aceite : oy | San enaennene wo) mu oe | ae - et |e eae «|e x fa] alse [om | ee | vain sng stmmamge tier | He | oe | Ser 2 mr | “nant ‘erert snes 8 om fas | as °1 banana rah ons aes 09 ve FE pen | ea |B ‘ree | pucases ma | ot a su] aos a 7 © ° ne ‘twee we | wr] ae | as wn fw lo Man 2% [oom | cma foo | am | ao | dsm | o fam zla|s)a]s elal: |: les11, Fah & shet Fish continued Values per 100.9 7» Fish & Shell Fish continued Values per 100 9 | pean omen ve SP] eee IE] OE] SSE PHS | REY sti ip tan ena } = in ee ns | as] we | os ots |.14, Fig & Shell Fish continued Values por 100.9 ow | =r" emvorornes 812, Mk Prost Values pe 10 9 eae feed cel sed feces eee Parocrwest12. Mi & mie Products continued Values per 100.9 pee sou | Be na _| reser owen ro" | me | oe | Sa” |S | ee mo" | a" | o_| Sra ‘my, cow fe | te we] a3 | im | ae pfs | ie] as | 8 : pascrcrnisa12. ik & mi Products condnued we EP] nee [|e foe | | oe | =| 2. g fale dieealer=| eee eee =| Bie Sales S| esa ga cea eas | Coe nr 2 aan} wo foo © cs12. Mi & Mik Product contnued Co Ps13. Fate & Otte Values pee 100 943, Fats & Oi continued Values per 100 9 ta | row | St43, Fata. Oils contnued a 99 we) 2 lelele/2 i oe | S| Fe] Sle | tn_| rove veer ELF ES RE | ee ‘06e | Storming veges c gar] oe [rao | as o e ols & | Eee SIELELE IE ELE Saeeeal EEE a ae43, Fats 8 Oils continued laaz fiat | Show enn : fee | Scere p]epaloals aon Seen. eae44 Miscellaneous Foods s Values per 100 9 care | iat spe wa fo | arf oe | ae © | os ofa14. Macelineous Foods conned aves per 100 os rs | Remeron ay fon foals fw eyes «|: | ES By Pm Pe Poppa y cd a fe fi Paroscenisst14, Miscolaneous Foods coninued Values per 100 3 re Ua | PE | SEE | Taser | See | pecs Soe . ° ° ° 8 |e coor | arene meee neater ae | as o ls14. Wisesianeous Foods contin Values por 100 91 actor ode ns vas pr 809 vo SE] roe | | BE [Sore | | oer | Seaiee ota pone oe 2 mo a |e as z " ste |e te | wee 8 oe e ® : |e ows | Be ey eet eee meee ce ee eae to | Batten Ne] oe | sr a re i (2 Prorernisssn{4 mscallansous Foods coutinod Values per 100 9 ar | ‘etememrnnmmeen | oe [ar] ae | ow 1 1 wx | Samet w |e = | ow Pa ® tor | Sette a15 conan outeaape ode sun pre = 2/3 le/Sle prvoicrnnss15. Composite OiahesiPrepared Foods coninued won| Seon 212 cont ouhupantins te vo orto a re Tare [EF SR | |e =| slelslsisl sl ie ile15, Composite DishesPrepared Foods continued values por 1099 aa i ae trea & | ie 3 a ee a i = | kee era aed esi wf dE = | SSscSe- S) fui] 3] say ef 2 | == HE) flapc]s lita 2|Se-" ejslslajejajs “|. all eeshceceececeed sla falafalste) a] alah ANON15, Composite Dishes/PreparedFoods continued come wee EP ome [OE] | ee |S | oe | AE See (Ea BLS eee i i | eeerees 8/8) 2) % #) ye Hl 2 | Sse" a ee eee eee eee | St15. Composite DishoiPropares Foods conned Yatues per 100.9 SS eal leas lhe : Saal es seet ease ie ea aaieal: tl | scammers af cl altace) a als Sl eects eeeme fll ARAL ai i aeemes Bales ees ia alee ea eis al Nee feel lae Sala elles maleate ele ; PLE ALE Pas eel Re) | e28245 Composite Dishe/Prepared Foods continued pert0091% Composite bshessPrepared Foods caninued Values per 1099 St |_Sepoe ae y Lape | ste | ote] te] eiIndex of Selenite Names rece pe enor tp rnin ote vs toIndex of Selenite Names contnuedIndex of Scientie Names conuca sens 8 eg in on ran ce Cree meen ce meen agates ema Oysaping A va eve soe | i : Fomosumvayee Feel orate Cres ranesne Mgt out yer mae Sem coarse Ccemeum namin cane woIndex of Selene Names conned coe sans ne ope Panton pantnpiceIndex of Scientific Names continuedamon ‘apn, gers peIndex of Common Kames sg power108Index of Common Names continued ‘common Hanes ‘mamee age amber ren hone Pose manber caepon sono wo ony ae Cote tacit 888 oo ‘ se ome cee cereoes me some ne cnten comrones ns etc pen oe oeIndex of Common Nemes contd to PavorcrwessIndex of Common Names contreIndes of Common Names continued reoIndex of Common Names cored Pa pee eon oe sera peIndex of Common NamesIndex of Common Names contd emer ous uM oot err nn pan crane wan erueg vente one au est os ae on coos meIndex of Common Names continuedopener separ wouveneIndex of Common Names continued op nanberReferences Composition of Foods — Cereal - Grain and Pasta, United Sates Department of Agriutie (USDA), Haman Nutiion lformation Sence (HN); Ag. Handbook #20, Osober 198. Composition of Breakfast Cereal: Raw, Proctsed and Prepare, USDA, HNIS; Agi, Handbook 88, July 1982, and Oils: Raw, Processed and Handbook #4, June Composition of Foods ~ Fat Prepued, USDA and So and Ed. Admin 9, Composition of Foods — Vegetables and Vegetable Product Rav, Procesed and Prepared, USDA, IINIS; Agse. Handbook 1-11, August 1986 ‘Composition of Foods — Frits and Frult Juices: Raw, Procesed and Prepared, USDA, HNIS; Agee, Handbook 8-9, August 1982, Composition of Fos — Nuts and Seed Products: Raw, Pocesed sad Prepared, USDA, HNIS; Agric, Handbook #12, Sepember 1984, Composton of Foods — Beet Products: Rew, Procesed ani Prepued, USDA, HNIS; Agric, Handbook 8-13, May 1980 ‘Composition of Foods — Pork Products: Raw, Procesed and Prepared, USDA, HNIS; Agric. Handbook 8-10, August 1983, Composition of Foods — Lamb, Veal and Game Products: Rew, Processed and Prepared, USDA, HNIS: Agric. Handbook 8.1 Apel 1989 10, 16, ‘Composition of Foods — Dalry and Fg Products: Raw, Proceed ad Prepared, USDA, Agric. Reseach Service, Handbook 8-1, November 1976, Composition of Foods — Poultry Products: Raw, Processed and Prepared, USDA Se. ad Ed. Admin; Agric, Handbook 85, August 8, Food Composition Tables forthe Near Eas, Food and Agviculure ‘Organization's Notion Paper, Rome, 1982, Food Composition Tales for Use in Latin America, INCAP — TCNND, June 1961 ‘The Composition of Foods, USDA, HINIS: Agric. Handbook & Supplement, 1950 Composition of Fonds — Soups, Sauces and Gravies: Raw, Proceed. and Prepared, USDA, Se. and Ed. Admin; Agric Handbook 85, Febrary 1980, Composition of Foods — Baby Foods: Raw, Processed and Prepared, USDA, Se. & Ed. Admin; Agric. Handbook 83, December 1978, Composition Foods ~ Beverages: Ra, Procesed and Prepared, USDA, HIS: Agric, Handbook #14, May 1986, ‘Based on iformition provided by manufactures.n, 2s. 2%. n. 2, ‘Composition of Foods — Legumes and Legume Products: Rev, Procesed and Prepared, USDA, HINIS; Agric. Handbook 8-1 Deserber 1986, Composition of Foods — Sausages and Luncheon Meas: Rav, Procesed and Prepared, USDA, So. and Ed. Admin; September 1980, MeCanceané Widdowson's The Composiionf Foods, sth Edition, Min, of Ap, Fisheries and Feod, UK., 1978 CCompoition of Foods — Raw, Processed and Prepared, USDA, ‘Age Research Seve; Handbook 8, December 1985, Composition of Foods — Snacks and Swecs: Raw, Proceed and ‘Prepared, USDA, HNIS, Agic; Handbook 8-19, August 1991, Unpublished dita compiled by Reg Clarke and Asoc, ‘Barbados: CFNI, 1988 Composition of Foods — Spices and Herbs: Raw, Processed sad Propired, USDA, Agric. Ret. Service; Handbook #2, Jnsary WH, Food Compostion Tables for Use in the Englih-Speaking CCariboen, CPN, 194, ‘Second Supplement MeCance and Widdowon's Composition of Foods, Immigrant Foods, Ministry of Agricalure, Fisheries and Food, U.K., 1985. Nuutive Value of Fods, USDA, HIS, Howe and Garden Bulletin 2. a. 2. 2. 2. 1%. ‘Third Supplement to MeCance snd Widowson's Composition of Foods, ath Eaton ~ Cereal & Cereal Products, Royal Society of (Chem and Min. of Agi, Fisheries and Food, U.K. 1988, ‘MeCance and. Widdowson's The Composition of Foods, Fifth Bion, Royal Sociey of Chem. and Min. of Agr, Fisheries and Food, U.K. 1983 Food Inske Analysis System (FIAS), Version 1.0, Univ. of Texas Health Se, Cente at Houston Sch, of Pub, Heath and USDA, HNIS, 1990. ot, Helen, Composition of Food Stuffs Commenly Used in Janie; Reprinted fom the W.1. Me ., Vol. 7, No. 1, U.W.L ‘Mons, March 1958, Fifth Supplement to McCance and Widdowson's The Composition of Foods, sth edition — Vegetables, Herbs, Spices, Royal Society ff Chem” and Mis. of Agr, Fisheries and Food, U.K., 1991 Composition of Foods — Raw, Processed and Prepared, USDA, HIS, Handbook 8, Supplement 1989, ‘The Pacific ands Food Composition Tables South Pacific CComumission 1994 of #18. Food Composition Tables for Use in Aca, FAO - U.S, Depar- ment of Hest, Edvenon and Welfare Public Health Service, 1968Bread Pudding (17% moisture loss on cooking) 454g eaiched white bread 780g evaporated whole ilk 2003 eas og granulated sugar 753) sins Op roaring 2g wheat Toor See te (Chicken Frcasee {0% moisture loss on cooking) “269 chicken (esh and skin) 380g [shite poo 30g sweet peer 10g soybean it 120g, canned tomato saoce tg onion 7g gate Re sat 2g) Mack pepper Rice with Stewed Beant fe white ree 358 wile bean soup 2g vegetable oil teh List and Amounts of Ingredients in Composite Dishes ColfchSetad 19g codfish (boned) 221g tomato 14g onion 1088 olive ot 0g) vinegar oat ried Dumplings 0% mostre loss 15% fat 20g wheat four 23g) skinmel milk powder 508 shoreaing Sg baking powder 237g water Stewed Red Beans (17% mssture lots om cooking) 221g red Kidney beans (pea) 135 Irish, white poutoes stg. tam 654 tomato tae 21g vegetable oil 3e gate 7 st 1g cocander leat 10g water Fried Green Plantain Slices (465 molture los) Sg planain, aw Sig comoil| og salt 288 wer Fruit Stad 2433 spelt sections 211g ange scons 216g tangerine sezions 287g ripe banana 2a7g pe papa 223g watermelon 425g canned pineapple Meat Pie (219 molsure lose on cooking) ‘5 lean ground beef og" ham salt pork 228g whet our 196 lad 60g) tomate 30g sweet pepper 30 onion ig. baking powéer op sat Oy water Annex Pumpkin Frcers (21% moisture frs on cooking) (681g. pumpkin 1143. Wheat four 200g white granulated sugar ‘og. tad Se sat 35 wer Stewed Codfish (27% moire loss on coking) 280g died codfish 195g, sweet pepper 108 oa Wg vegetable oll 68g tomato 335g water ‘Stewed Pink Beans with P's Feet (225 motzre loss on cooking) 117g pint beans 3805 pig's feet 205g pumpkin 15g" vegetable oi 60g tomas puree Te gale 1g sat The waterSeasoned Beef (24% melatre lose cooking) 2g. ground tee 120g tomato sauce 408 tomaie Dp onion Lag Svea pepper Sig vepauble oi Sp panic spat Stnfed Green Peppers {27% moire lot on cooking) Msp “eet pepe 1itg leon ground beet ise Hck pepper Pana and Tania Pastels” (16% molstre loss on ‘ookie) 370g green plana, pected ‘384g coco, ede, t10, ‘anni, dese sat pork, Tar 2203 whole mile 10g tome Nig. sit 1g ot poppe 3g) coraderFeat Be. ground oregano 2Hog Wate ‘ice with Vienna Soacage (22% moisture las on ooking) 53 white rice 2403 Viena sausage salt pork ham soybean oi ireen olives ‘Sweet pepper Stew (Sencocho, Boitsp) (52% moisture oss 08 cooling) Sie 5g Soe ais eg 1955 i785 2008 use 108 he Sse 28 ake te. Teef Man spare tits hom ta, coco, dasheen yn otto pumpkin ‘ren plantain set potato epee oi ‘eet pepper found oregano at water@” P.0. Box 140 Kingston 7, Jamaica, W. 198N 976-626-0206 PAMOICENUSE.I1