Composition of Food

C O M P O S I T I O N o
imi
F a r E a s t e r n
c o u n t r ie s
Agriculture Handbook No. 34
Bureau of Human Nutrition and Home Economics
UNITED STATES DE P ART M E N T O F AGRI C ULT URE
COMPOSITION OF FOODS USED IN FAR EASTERN COUNTRIES
by
Woot-Tsuen Wu Leung, R. K. Pecot, and B. K* Watt
Bureau of Human Nutrition and Home Economics
Agricultural Research Administration
United States Department of Agriculture
Agriculture Handbook No. 3U
United States Department of Agriculture
Washington, D. C. - March 1952
For sale by the Superintendent of Documents. U. S. Government Printing Office
Price 30 cents
CONTENTS
Page
Sources of data < > o. o c. o .... o o 1
Notes on nutrients:
Food energy o . 2
Protein . 3
Carbohydrate 3
Minerals 5
Vitamins 5
Conversion factors for common units of weight 6
Comments on composition data and terms used 6
Index to scientific names used in table 3 -.... Ii2
Literature references o kk
Tables
Table 1.Specific physiological energy factors for calculating the calorie i;
value of foods.
Table 2 Conversion factors for weights used in Far Eastern Countries 7
Table 3 .Composition of foods^ 100 grams, edible portion, and as purchased:
Cereals and grain products 10
Fruits; Vegetables:
Fruits o 12
Vegetables o 18
Legumes (pulses)j Seeds and Nuts:
Soybean and soybean products 2 9
Other legumes o 2 9
Seeds and nuts 3 0
Meat; Poultry; Fish; Eggs:
Meat o 3 1
Poultry o 3 li
Fish and shellfish o 3 5
Eggs o 3 8
Milk and milk products o o 38
Oils and fats o 39
Sugars and sirups 39
Miscellaneous hP
COMPOSITION OF FOODS USED IN FAR EASTERN COUNTRIES 1/
This publication brings together data on refuse^ food energy, proximate
composition, three minerals, and five vitamins in many foods commonly consumed
in countries of the Far East. It has been prepared in response to repeated re-
quests from administrators wanting the data for estimating adequacy of food
supplies, from research workers engaged in making dietary surveys or related
studies, and from nutritionists, teachers, dietitians, doctors, agricultural
missionaries, and others who are concerned with the nutritive values of indige-
nous and imported food supplies.
SOURCES OF DATA
The food composition values shown in this publication (table 3 , p. 10) were
based in a large measure on original studies made in the Far East and published
in scientific journals. When this information by itself was insufficient,
jupplementary sources were used. For plant foods, analyses made in countries
other than those in the Far Eastern area were used when information indicated that
the products belonged to the same genera and species as those produced in the Far
East and when the variety was one used in one or more Far Eastern countries.
Data in the literature were evaluated on the basis of identity and treat-
ment of samples and analytical procedure used. From the array of figures an
average value based on acceptable data for each nutrient in every item has been
derived for this publication. The usefulness of numerous studies is greatly
limited because descriptions of samples are inadequate both with ragard to the
scientific names and the kind and extent of processing or other treatment. A
great deal of confusion exists in the literature because the samples are not
fully identified; investigators often report only the common name used locally
instead of the scientific name. As a result, composition data from numerous
studies could not be included in obtaining values for this publication. Also
the part of the product used for analysis is not adequately described in many
reports. In the case of vegetables, there may be considerable difference be-
tween an analysis for leaves and stems and one for leaves by themselves, and
both may be edible. The kind and extent of milling of grains also make very
important differences in the composition of grain products. Information in the
literature on the composition of fish is particularly inadequate. The number
of species of fish used in any one country is large and the systematic classi-
fication unsatisfactory. In this publication data for only a few kinds are
given as typical of the range in composition. Scientific names have not been
given inasmuch as the data necessarily were based largely on American species
and it is believed that the scientific names would not generally apply to Far
Eastern species. However, the data on composition may be applied to closely
related kinds until a more satisfactory classification can be developed. Such
application must be based on a general knowledge of the probable fat content
of the species to which it is made.
"T7 This publication supersedes:
The Nutritive Value of Chinese Fruits and Vegetables, 19 U3 , 2 U pp.,
Mimeographedo
The Nutrient Values Suggested for Far Eastern Foods, 19 U5 , 16 pp.,
Mimeographed.
- 2 -
For a few important food items sufficient direct information on which to
base composition values could not be located and figures were imputed or calcu-
lated from another food. Vitamin values and reliable iron data are particularly
scarce, and many of the data given may require considerable rvision in the
future.
References used in preparing this publication are listed on page UU.
NOTES ON NUTRIENTS
Food Energy
The procedure recommended in 19U7 by the Food and Agricultural Organization
Committee on Calorie Conversion Factors and Food Composition Tables was followed
in calculating the calories shown in this publication. Calorie values in the
recent publications (18?, 312 , 32 6) 2 / of the Food and Agricultiiral Oi-ganization
and also of the united States Government were calculated by this same procedure.
The principle consists ofr
(1) Determining the amounts of the three classes of organic matter
present in a particular food that are available to the body for
energy. These amounts are obtained 1: ^ applying coefficients of
apparent digestibility that have been determined for that food
or food group to the total amount of the energy yielding nutri-
ent in the food;
(2 ) Applying the appropriate heat of combustion figures to the
amounts of available nutrients. For fats and carbohydrates,
heats of combustion determined in a bomb calorimeter have been
accepted generally for direct application, but for protein it
has been customary to make a deduction of 1.2 5 calories per
gram of digested (or available) protein to allow for organic
products normally excreted in the urine.
The steps in tte calculation of energy values according to this principle
can be shortened by the use of calorie factors that may be applied directly to
composition data of a food. These calorie factors are the products of the heats
of combustion (adjusted in the case of protein for urinary losses of incompletely
burned nitrogenous material) and the coefficients of apparent digestibility.
The factors used for calorie calculation in table 3 are listed in table 1.
The determination of suitable coefficients of digestibility to use in making
energy estimates presents many perplexing problems, particularly since these
coefficients probably can be influenced by many conditions such as the nutri-
tional status of the subjects, the level of nutrients in the diet, the propor-
tion of nutrients furnished by the test food, and other experimental conditions.
For example, the question may be raised as to whether the digestibility of the
nutrients in a food such as rice is the same for the Oriental who regularly
consumes it in large quantities as for a Westerner who serves as a subject for
a few days in a dietary experiment.
"IT Numbers in parentheses refer to Literature References, page UU.
- 3
The coefficients of digestibility used in the factors shown in table 1 were
based on studies made with human subjects, most of them with fairly young men
living in Europe and the United States of America, and on relatively fewer with
subjects in the Orient,
The method by which these factors have been derived is considered satisfac-
tory in view of Information available, but changes are to be expected in the
factors themselves as research provides additional data on digestibility and a
better basis for evaluating such studies in light of the varying dietary patterns.
Protein
The protein values were calcilla ted in the usual mannermultiplying total
nitrogen by a factor As the majority of the proteins in foods contain 16 per-
cent nitrogen, the conversion factor for most foods is 6.2 5. For a number of
foods for which 602 5, the factor commonly used, is not suitable, specific
nitrogen conversion factors (lUU) were used as follows:
Factor for converting
N to Protein
Cereal products:
Barley, oats, rye 5*83
Rice 5.95
Wheat flour, refined 5*70
Wheat and millets, whole kernel 5.83
Oilseeds and nuts:
Almonds 5*18
Peanuts 5.U6
Soybeans , 5*71
Milk 6.38
The assumption made in using either these factors or 6.2 5 is that all the
nitrogen present is protein nitrogen. Also it is assumed that for all other
foods than those specified, 6.2 5 is a suitable factor. Neither assumption is
entirely correct, but this procedure has been followed for several years and
has been accepted generally for use until better figures are available.
Carbohydrate
The values for carbohydrate in table 3 are for the so-called "total carbo-
hyxirate by difference," obtained by subtracting from 100 the sum of the per-
centages of water, ash, protein (total N x factor) and fat (ether-soluble
extract). They do not represent carbohydrate in the strict chemical sense.
Included in the figures, in addition to the sugars and starches which the body
is known to use almost completely, are fiber and pentosans which the body uses
less completely, if at all, and still other substances such as organic acids
which, chemically speaking, are not carbohydrate. The calorie factors shown
in table 1 under carbohydrate apply to this total carbohydrate by difference,
that is, to figures such as those shown in table 3.
- k -
Table 1,Specific Physiological Energy- Factors for Calculating the
Calorie Value of Foods
Food or Food Group
Physiological energy factors to be applied to-
Protein Fat ^'^^ carbohydrate
; ' ~ ] ~ ~ Ual./gm. Cal./gm.
Cereals and grain products: ^^
Barley, light , 3 .5 5
Buckwheat, lightly milled ...., 3 .3 7
Buckwheat, highly milled 3 .5 5
Maize, meal, whole grovind:
Unbolted 2 .7 3
Bolted 3 .10
Millets, whole ,.... (.9 1)
Oats or oatmeal 3 .5 5
Rice, brown ., 3 .1il
Rice, undermined 3 .7 3
Rice, highly milled 3 .8 2
Rye, whole grain or meal 3 .05
Rye flour, dark 2 .9 6
Rye flour, medium 3 .2 3
Rye flour, light 3 ,U6
Sorghum or Kaoliang .9 1
Starch 3 .8 7
Wheat, 9 7 -100 percent extraction .. 3 .5 9
Wheat, 9 3 -9 6 percent extraction ... 3 .6 9
Wheat, 8 5 -9 2 percent extraction ... 3 .7 8
Wheat, 7 5 -8 I percent extraction ... 3 .9 1
Wheat, 7 O-7 U percent extraction ... U.05
Other refined cereals 3 .8 7
Fruits; vegetables:
Lemons and limes 3 .3 6
Other fruits 3 .3 6
Beans and peas, immature, shelled.. 3 . 7
Mushrooms 2 .11.3
Potatoes, other starchy roots 2 ,7 1;
Other underground crops 1/ 2 .7 l[
Other vegetables 2 .iU
Tomatoes, tomato products 3 .3 6
Legumes, seeds and nuts:
Soybeans and soybean products 3 .U7
Other legumes; seeds and nuts 3 .U7
Meat; poultry; fish 11.2 7
Eggs U.3 6
Milk and milk products i; ,2 7
Oils and fats:
Butter 1^.27
Other animal fats
Margarine U.2 7
Other vegetable oils and fats
Sugars and sirups:
Cane sugar; molasses; sirups
Honey , 3.36
Miscellaneous:
Chocolate, cocoa 1.83
Vinegar
8.37
8.37
8.37
8.37
8.37
8.37
8.37
8.37
8.37
8.37
8.37
8.37
8.37
8.37
8.37
8.37
8.37
8.37
8.37
8.37
8.37
8.37
8.37
8.37
8.37
8.37
8.37
8.37
8.37
8.37
8.37
8.37
9.02
9.02
8.79
8.* 79
9.02
8.8ii
8.8U
8.37
(by difference)
Ual./gm.
3.95
3.78
3.95
U.03
U.IO
(i;.03)
U.07
U.12
ii.l6
U.16
3.86
3.82
3.99
U.07
1;.03
U.12
3.78
3.86
. 3.95
U.07
U.12
U.12
2.70
3.60
U.07
1.2U
U.03
3.8U
3.57
3.60
1.68
U.07
368
3.87
3.87
3.87
3.87
3.68
1.33
2.U5
T/ Vegetables such as beets, carrots, onions, parsnips, radishes.
2 / Brain, heart, kidney, liver, 3 .8 7 calories per gram; tongue, shellfish,
fish products, U.ll calories per gram.
-5-
Minerals
Calcium data shown in table 3 represent the total amount of calcium present
in the edible portion of the product. The question of how to treat the calcium
content of foods containing relatively large amounts of oxalic acid remains de-
batable. The possibility that all of the calcium in some foods may not be avail-
able because of the presence of oxalic acid is noted in a footnote, but no ac-
count is taken of excess oxalic acid in foods which may make :uiavailable part of
the calcium in other foods. INhen direct analytical data on calcium content of
meat were inadequate, values were calculated from protein content, using 5 8 milli-
grams of calcium per 100 grams protein as suggested by Sherman (2 7 7 ).
Phosphorus data are for the total amount of phosphorus present. No deduc-
tion has been made for phosphorus bound in some relatively unavailable form such
as phytin. When necessary, phosphorus in meat was calculated from correlations
based on data in the literature relating phosphorus to proteino
Iron likewise applies to total iron in the edible portion rather than to
available iron, but precautions were taken to eliminate data that showed evidence
of contamination of sample If suitable data from other sources were not avail-
able, the iron content of meat was calculated by use of the factor suggested by
Sherman, 15 #0 milligrams per 100 grams of meat protein.
Mineral data shown for fish were based on actual data reported in the
literature for individual kinds, however, and not on generalized factors related
to protein as is commonly done.
Vitamins
Vitamin A values in table 3 are expressed in International Units. Values
expressed in the literature as micrograms of carotene were converted to Inter-
national Units of vitamin A on the basis that 0.6 micrograms of beta carotene
and 1.2 micrograms of other carotenes having vitamin A activity are equivalent
to 1 International Unit of vitamin A. These values were based in part on bio-
logical assay and in part on physical-chemical determinations of vitamin A or
pro-vitamin A. The physiological equivalence of vitamin A and of the carotenes
having vitamin A activity has posed difficult questions. For practical use in
evaluating human diets the question of the availability of the carotenes from
different sources must be taken into consideration. Experimental work with
laboratory animals and human subjects has shown that the carotene in some foods
is nearly all available and in others only one-third or less is available. For
example, present indications are that only about a fourth to a third of the
carotene present in cooked carrots and cooked sweetpotatoes may be utilized by
experimental animals,and about two-thirds of the carotene in cooked kale, a
leafy green vegetable. Further research will make possible revision of present
vitamin A figures to take into account utilization of carotene.
Values for three of the B vitamins, thiamine, riboflavin, and niacin, re-
ported in the literature represent various degrees of progress in the develop-
ment of assay procedures. For many foods included in table 3 ^ veiy few or no
analyses for these vitamins have been reported. Revisions can be expected in
the figures shown as improved methods are developed for freeing bound forms,
especially of riboflavin, and as further data accrue on the quantities in foods.
- 6 .
Because data on the amounts of the B-vitamins present in many of the meats
produced in the Far East were inadequate^ vitamin factors developed on a limited
amount of information for meats in the United States were used to derive the
figures for this publication. The vitamin content was calculated from the pro-
tein by applying the following factors:
Content per 100 grams protein
Thiamine Riboflavin Niaein
Mg, Mg. Mg.
Meat:
Beef 0.U3 O.8 9 2 U.0
Lamb and mutton .8 9 l* 2 l4 . 2 8 .9
Pork, cured 0.0 U.13 l.H 2 3 .U
Pork, fresh U.8 6 1.17 2 6 .0
Veal, fresh 7 3 lo3 3 3 3 .5
Ascorbic acid values reported here were based for the most part on deter-
minations of reduced ascorbic acid, because this is the form reported by most
workers and the form in which nearly all of this vitamin occurs in fresh
products.
CONVERSION FACTORS FOR COMMON UNITS OF WEIGHT
Data on the composition of foods in table 3 have been shown in units of the
metric system because it is the system used rather widely in the Far East and
also because the figures can be translated quickly into terms of percentage,
should that be desirable. Data expressed as grams per 100 grams of food may be
read directly as percent and data expressed as milligrams per 100 grams can be
read as percent by moving the decimal three places to the left.
At times it is necessaiy to convert from local weight units to either the
metric system or pounds and ounces, or vice versa. Conversion factors for
weights that might be encountered in dietary studies are given in table 2 .
COMMENTS ON COMPOSITION DATA AND TERMS USED
The foods in table 3 are arranged alphabetically within eight groups. The
grouping was made from a practical standpoint of customary usage rather than a
botanical classification. Thus arrowroot flour and sago meal, although prod-
ucts of tubers, are included with cereals, and tomatoes and soybean curd with
vegetables.
Both the scientific and common names for plant products have been shown to
aid the user in identification of items. Since common names are used very
loosely within a country and translations based on such names may be misleading,
the scientific name is recommended as the basis for selecting items from this
table* The botanical classification of the products on which composition studies
have been reported in the literature usually has been made by a trained botanist
or agronomist and the scientific name may be expected to provide a better basis
for identification than the common name. Unfortunately there is not complete
- 7 -
Table 2 .Conversion Factors for Weights Used in Far Eastern Coxmtries
Unit of weight Unit
Metric
Equivalent
United States
Equivalent
Country in hich used
Arroba (25 libras)
Old Spanish
1.00
.09
11.50 kg.
1.00 kg.
25.35 It.
2.20 lb.
Philippine Islands
Catty (l6 liang)
Old Chinese system
1.00
75
1.65
604.8 gm.
453.6 gm.
1.00 kg.
1.33 lb.
1.00 lb.
2.20 lb.
China, Hong Kong,
Malaya States _l/.
Manchuria
Catty 1.00
1.62
617.6 gm.
1.00 kg.
1.36 lb.
2.20 lb.
Indonesia
Catty 1.00
1.67
600.0 gm.
1.00 kg.
1.32 lb.
2.20 lb.
Qlhailend
Catty, shih, new Chinese
system (Shih chin)
1.00
2.00
500.0 gm.
1.00 kg.
1.10 lb.
2.20 lb.
China
Hundredweight, long 1.00 50.80 kg. 112.0 lb. Burma, Malaya States Ij
Hundredweight, short 1.00
45.36 Itg.
100.00 lb. Burma, Malaya States _l/
Ein or catty (l60 momme) 1.00
1.67
600.0 gm.
1.00 kg.
1.32 lb.
2.20 lb.
Japan, Formosa, Korea
Kwan (1,000 momme) 1.00
.27
3.75 kg.
1.00 kg.
8.27 lb.
2.20 lb.
Liang, Old Chinese system 1.00 37.8 gm.
1.33 oz.
China, Hong Kong,
Malaya States l/,
Manchuria
Libra (l6 onzas)
Old Spanish
1.00
2.17
460.0 gm.
1.00 kg.
1.01 lb.
2.20 lb.
Philippine Islands
Maiind (40 seers) 1.00
.03
37.32 kg.
1.00 kg.
82.28 lb.
2.20 lb.
India and Pakistan
Momme 1.00
26.67
3.8 gm.
100.0 gm.
.13 oz.
3.53 oz.
Onza, Old Spanish 1.00
3.48
28.75 gm.
100.0 gm.
1.01 oz.
3.53 oz.
Philippine Islands
Picul (100 catties).
Old Chinese system
1.00 60.48 kg. 133.33 lb. China, Hong Kong,
Malaya States l/,
ManchTiria
Picul
1.00
1.62
61.76 kg.
100.0 kg.
136.16 lb.
220.46 lb.
Indonesia
9 8 4 5 9 6 O - 5 2 - 2
- 8 -
Table 2 ,Conversion Factors for Weights Used in Tsx Eastern CountriesContinued
Unit of weight Unit
Metric
Equivalent
United States
Equivalent
Country in lAiich \ised
Picul
Picul, shih, new Chinese
system (Shih tan)
Qaintal, Metric
Quintal, Old Spanish
(4 arrohas)
Seer (8 0 tolas)
Stone, legal (U.K.)
Tahil (Tael)
Tola
Ton, metric
Ton, long
Ton, short
1.00
1.6 7
1* 00
2 .00
1.00
1.00
.2 2
1.00
1.07
1.00
.16
1.00
2 .6 5
1.00
8.57
1.00
1.00
1.00
6 0.00 kg.
100.00 kg.
5 0.00 kg.
100.00 kg.
100.00 kg.
4 6 .00 kg.
1.00 kg.
933-1 s^*
1.00 kg.
6 .3 5 kg.
1.00 kg.
37-8 gm.
100.0 ga.
11.7 gm-
100.0 gm.
1,000.00 kg.
(10 quintals)
1,016 .05 kg.
(1.016 0 metric ton)
9 07 -18 kg.
(0.9 07 2 metric ton)
13 2 .2 8 lb.
2 2 0.4 6 Ih.
110.2 3 1^
2 2 0.4 6 lb.
2 2 0.4 6 lb.
101.4 1 lb.
2 .2 0 lb.
2 .06 lb.
2 .2 0 lb.
14 .00 lb.
2 .2 0 lb.
1.3 3 02 .
3 .5 3 02 .
.4 1 02 .
3 -5 3 02 .
2 ,2 04 .6 lb.
(1.102 3 slû^rt tons
or
0.9 8 4 2 long tons)
2,240.00 lb.
2,000.00 lb.
Thailand, Jeapazi
China
Viet Nam, Laos, Cambodia
Philippine Islands
India and Pakistan
Burma, Malaya States l/
Malaya States l/
India and Pakistan
Commonly used in most
of the Far Eastern
countries
Burma, Malaya States ij
Burma, Malaya States l/
1/ Including Straits Settlements, Federated and Unfederated Malaya States, North Borneo,
Saranals, etc.
agreement among botanists in scientific names preferred. Genus and species names
shown here are the ones preferred in Standardized Plant Names (li|8 ), with a few ex-
ceptions where other names were recommended by the Bureau of Plant Industry, Soils,
and Agricultural Engineering, U. S. Department of Agriculture.
Common names of plant foods may differ greatly from one locality to another.
Gross references for common names have been included in the table to help in
locating composition data for an item but values have been entered in most in-
stances under the common name used in Standardized Plant Names, Data have been
entered under another common name if the preferred name would be difficult to
locate without reference to botanical classification. Thus in the case of matai
(Eleocharis dulcis), data have been entered under matai with a cross reference only
under waternut. This tuber has erroneously been called "water chestnut" because it
resembles waterchestnut (Trapa natans), a product commonly grown in Europe and other
parts of the Western world.
- 9 -
An alphabetical index of the scientific names of plant products appearing in
table 3 has been prepared, and follows table 3 . The English name and item number
from table 3 follow the scientific name o Before using the data in a given locality-
it is recommended that a botanist familiar with the local terminology translate
the scientific name into the common name by which the product is known in that
area.
Composition data for nearly all items in table 3 apply to raw foods, the
exceptions being a few canned and dried items which are so labeled.
Among the many foods which of necessity have been omitted are the numerous
pickled, brined, and fermented foods. The action of the agents used in prepar-
ing these products may be to concentrate some of the nutrients, add some, leach
out, protect, or destroy others; and some of these conditions may even promote
increases of some of the B vitamins over the amount normally present in the
food o Only three kinds of seaweeds have been included and for these only the
proximate composition given since data were insufficient or unsatisfactory for
deriving representative values for minerals and vitamins. Additional informa-
tion is needed for the composition of meat, particularly sine the extent to
"vrtiich the animal is fattened and subsequently the extent to which the cuts are
trimmed of fat make large differences in calorie values and protein content and
indirectly in the B vitamins calculated by factors related to protein.
The term "edible portion,'' abbreviated to E.P., refers to the part of the
food customarily eaten. Determinations of the composition of foods for human
dietary purposes are based on an analysis of the edible portion.
Refuse refers to the portion usually discarded. It includes such parts as
bones, pits, shells, and any parings and tough outer leaves of vegetables that
customarily are not eaten.
The term "as purchased," abbreviated to A.P., is used to designate foods
before removal of the parts not caten. Composition data on the "as purchased"
bases were derived, as usual, from data obtained from analysis of the edible
portion, that is, by a calculation in which refuse is considered as part of the
weight of the food but not contributing to any of the nutrients. Refuse is thus
treated as a weight of inert material that dilutes the nutrients in the edible
portion. The composition figures for food on an "as purchased" basis provide in-
formation on amounts of nutrients in the edible portion of the product T? * ien
weighed with the kind and proportion of refuse described in the stub.
Parentheses denote imputed values for which no experimental evidence was
available, or for which there was relatively little basis for imputing a value
from another form of the food, or for which reported data were not considered
suitable
Dashes indicate that no basis could be found for imputing a reliable value
although there was some reason to believe that a measurable amount of the con-
stituent might be present.
The word "trace" indicates vitamin values that would round to zero with the
number of decimal places carried in these tables. For other components that
would ro\ind to zero, a zero is used.
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o o
5 s^S'J I
o
3S 8 3 I I 3 S 9^^ S I
C M
O C M
< nf
' 2
ôovo oo tf>

^C M r H
^1
ir\a\ o C M
C M
S I A
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r H C M
CM " Ô VX ) cr>

l 3
- I M

C M H ' ^
irsirs
-^-N I o
o o
o o
S M ? ^ f â S 9
r I
I
m
H
9
I
I
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I
51 ^^ ^- ^
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I
o >o o o o
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vo

incM oo
o
C M O
||g| g;^ ^^ g^g^ ^ g1 ^ ^^
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r * o o wC M
C M n-i^fcrN in i
I
CM H en ( X \
o o o o o o o o o o
p
h
8
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o
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^ . P ^
P 4
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en en en
8
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il
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o
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g
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*l
i
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il
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;58
8 ^^ 1
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8 I : t
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5
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3
p
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5-e
-42
Index to Scientific Names of Plant Foods in Table 3
Scientific Name Common Name
Item
No.
Scientific Name Common Name
Item
No.
Achraa zapota
Agaricus^ canêstris
Allium cepa .
Allium fistulosum .
llix im odonim
Allium pornim
Allium sativum
Allium schoenoprasum
Amaxanthus spp
Ananas comosix s
Annona muricata
Annona reticulata
Annona squamosa
Apiuffl grsoreolen s
Arachis hypogaea
Arctium lappa
Armoracia rusticana
Artocarpus altilis
Artecarpus heterophyllus
Asparais officinalie
Aster amellus
Avena sativa
Averrhoa carambola
Bambusa spp* .
Basella spp
Benincasa hispida
Beta vulgar is
Beta vulgaris var. cicla
Brassica chinensis
Brassica j ncea ..
Brassica napobrassica
Brassica olercea var.
acephala.
Breussica olercea var.
botrytis.
capitata
gemmifera
Brassica olercea var
gongylodes.
Brassica pekinensis
Brassica rapa
Caj aims caj an ...
Calocerpum sapota
Cepsella bursa-pastoris.
Capsicum frutescens .
Sapodilla
^shroom, common ..
Onion, common
Onion, welsh
Onion, fragrant
Leek
Garlic
Chives
Amaranth
Pineapple
Soursop
Bullocksheart
cus tar dapple.
Sugarapple
Celery
Peant
Burdock
Horseradish
Breadfruit
Jakfruit
Asparagus
Aster
Oats
Carambola
Bamboo shoot
Vinespinach
Waxgourd
Beet
Chard
Cabbage, Chinese or
Pakchoi.
Mistard greens
Butabaga
Collard
Kale
Broccoli
Cauliflower
Cabbage, common
Brussels sprouts
Kohlrabi
Cabbage, celery or
Petsai.
Turnip
Pigeonpeas
Sapote
Shepherdspurse .
Pepper
91
151
154
15e
155
145
128
KX )
82-84
93
43
95
124.125
222,223
115
141
42
55
103
104
13
45
106
190
192
111,112
126
117
152
168
130
142
113
122
118
114
143
116
187,188
162.214
92
172
161
Carica papaya
Castanea spp
Cedrela sinensis
Chrysanthenum
coronarium var.
Cicer arietinum
Citrullus vulgaris
Citrus aurantifolia
Citrus aurantiuffl ..
Citius grandis
Citxus limon
Citrus reticulata
. Do ..*
Citrus sinensis
Cocos nucfera
Colocasia spp
Coriandrum sativum ..
Crabaegus pinnatif ida.
Cucumis melo ...
Cucumis melo
cantalupensis.
Cucumis sativus .......
Cucrbita maxima
Cucrbita pepo
.. Do ...
.... Do ........
Cyphomandra betacea .
Daucus carota
Dioscorea spp
Diospyros kaki
Dolichos lablab
Durio zibethinus ..
Eleocharis dalcis
Eleooharis tuberosa ...
Eleusine coracana
Eriobotrya japnica
Eugenia uniflora
Euphoria longan
Fagopyrum esculentum ..
Ficus carica
Foeniculum vulgar ..
Fortunella spp
Fragsiria spp
Garcinia mangostana .
Crelidium spp
Ginkgo biloba
Glycine max
.... Do ...
Hibiscus esculeutus .
HordeuB vulgre
Peaya
Chestnut . .
Cedar
Chrysanthemum
Chickpeas ......
Watermelon
Lime
Orange, sour
Pummelo ....
Lemon
Orange, mandarin
Tangerine
Orange, sweet
Coconut .
Taro
Coriander
Hawthorn, Chinese.
Miskmelon
Cantaloup
Cucumber
Squash, winter ....
Punqpkin
Pumpkin seed
Squash, summer .,.
Treetomato
Carrot
T a r n .
Persimmon
Beans, hyacinth
Durian
Matai
.... do ...........
Bagimillet
Loquat
Pitanga
Longan
Buckidieat ....
rig
feonel, comDcm
Kumquat
StraMberx7 ........
Ungostea
Se8ired, Agar .....
CrinkgO SMd
SoTbean
.... do
Okra
Barlay .,..
77
216,217
123
129
207
99
60
76
89
59
75
97.98
71-74
218.219
182,183
131
54
69.70
44
134
179
164
224
178
186
120
1*
81
108.203
47
149
^9
12
85
61,62
3.4
48
^S
58
94
68
169
220
173-175.
197-203
153
2
-43
Index to Scieatific Names of Plant Foods in Ta})le 3Contixxued
Scientific Name Goamon ITame
Item
No.
Scientific Name Cofflmon Najoe
Item
No.
Ipoaoea 1)atata8
Ipomoea reptans
Jnglans regia
Lactuca sativa
Lactuca serriola
Lagenaria leaoantha
Laminaria spp
Lens culinaris
Lepidium sativum
Idtchi chinensis
Laffa acutangula
Loffa aagTptiaca
Lycinm chinense
Igrcopersicon esculentum
Malus spp.
Mammea americana
Mngifera indica *
Manihot escnlenta
M ranta arundinacea .
Mstrosylon spp.
Momordica charartia <
Misa nana
ilisa paradisiaca
Misa paradisiaca var
sapientuffl
Nelumbinm nelumbo
Do
Oryza sativa *
# Do <
Facbyrhizus spp
Panicum miliaceom . .
Passiflora spp
Pastinaca sativa <
Pennisetum glaucom <
Petxoselinum hortense <
Phaseolus aoxeus <
Phaaeolus lunatus var
acrocarpus*
Phaseolus .vulgaris <
Do <
Ph7llo8taoh78 spp
Pbysalis spp
PisuB sativum <
Do '
Pisum sadbivum var.
aerocarpon*
Porphyra laciniata ...
Sweetpotato
Swanip cabbage
Walnut, Persian or
English.
Lettuce
.... do
Ceilabash
Seaireed, Kelp
Lentils
Garden cress ...
Lychee
Towelgourd
Vegetablesponge ...
Wolfberry Chinese
Tomato
Apple
Mamey or Mammee-
a^ pple*
Mango
Cassanra
Arrowroot
Sagopedm ....c...
Balaampear
Banana dsrarf
Plantain
Banana comiaon ..<
Lotus root
Lotus seeds
Rice
Bice, glutinous
Tambean tuber
Proso-millet
Granadilla
Parsnip
Pearlmillet ....
Parsley
ytang bean
Beans, lima ...
Beans, red kidney
Beans snap
Bamboo shoot .....
Ground cherry .. .
Peas, garden .....
.... do
Peas, edible-podded
Seaweed Leorer ....
181
180
227
146.147
119
170
209,210
138
64.65
185
189
194
184
3 9
6 6
6 7
5.12 1
1,102
2 5
105
86
41
148
2 2 1
14-19
2 0
196
11
4 9
15 8
10
15 7
150,2 11
109
2 06
110
106
52
160,2 12
2 13
159
171
Portulaca olercea
Prunus amygdalus
Prunus armeniaca
Prunos domestica
Prunus prsica
Prunus spp
Psaliota campestris ....
Psidium guaj ava
Pueraria thunbergiana ..
Pnica granatum
Pyrus spp ..*.. ....
Baphanus sat ivus
Bephanus sat ivus var.
longip innatus
Borippa nasturtium-
aquaticum.
Saccharum officinarum.
Sagittaria sagittifolia.
Scale crale
Sechium edule
Sesamum indicum
Setaria it lica
Solanuffl melongena
Solanum tuberosum
Sorghum vulgre
. Do ....
Spinacia oler cea
Syzygium jambos
Tamarindus indica
Taraxacum spp
Tetragonia ezpansa
Traa bispinosa
Triticum aestivum
Vicia faba
Vicia faba var. e(] uina..
Vigna sesquipedalis ..
Vigna sinensis
Vigna spp
Vitis spp.
Volvaria diplasia
Volvaria esculenta
Volvaria volvacea
Zea nays
. Do ....
Zingiber officinale ..
Zizania aquatica
Ziayphus jujuba
Purslane
Almond ,
Apricot
Plum
Peach
Cherry ,
Moshroom .. <
Guava, comzaon ....<
Kudzu <
Pomegranate
Pear <
Badish
Badish, Chinese ...
Water cress
Sugarcane
Arroiêad
I^
Chayte
Sesame seeds
Foxtail millet ...
Eggplant
Potato
Kaoliang
Sorûm
Spinach
Hosea$>ple
Tamarind
Dandelion greens .
Spinach, New Zealand
Singharamt
Wheat
Beans, broad
Beans, horse bean..
Beans, yard*long ..
Cowpeas
.... do
Crape
Mushroom ......*.
.. do
.... do
Maize
Corn, sweet
Ginger root
Wildrice shoots ..
Jujube
165
215
40
87
78.79
46
53
144
88
80
166
167
191
353.354
101
21-24
127
225
9
136
163
6
26
176
90
96
135
177
226
28-38
107.204
204
133
208
133
50.51
7.8
132
140
193
56.57
- 44 -
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U. S . GO VE RN M E N T P RI N T I N G O F F I C E : O 1 95 2

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