USDA Table of Nutrient Retention Factors

Release 6

Prepared by the
Nutrient Data Laboratory
Beltsville Human Nutrition Research Center (BHNRC)
Agricultural Research Service (ARS)
U.S. Department of Agriculture (USDA)

December 2007

U.S. Department of Agriculture

Agricultural Research Service
Beltsville Human Nutrition Research Center
Nutrient Data Laboratory
10300 Baltimore Avenue
Building 005, Room 107, BARC-West
Beltsville, Maryland 20705
Tel. 301-504-0630, FAX: 301-504-0632
E-Mail: ndlinfo@ars.usda.gov
Web site: http://www.ars.usda.gov/nutrientdata

Table of Contents
Introduction......................................................................................................................... 1
Methods............................................................................................................................... 1
File Formats ........................................................................................................................ 3
References........................................................................................................................... 4
USDA Table of Nutrient Retention Factors, Release 6 (2007) ...........................................5

Release Notes
Release 1
Release 2 (1984)
Release 3 (1986)
Release 4 (1998)
Release 5 (2003)

Release 6 (2007)

Based on Provisional Table on the Percent Retention of Nutrient in

Food Preparation
Included data on 16 minerals and vitamins
Added factors for Vitamin A, RE (Nutr. No. 392) and carotene
(Nutr. No. 393)
Added factors for alcohol (Nutr. No. 221)
Removed carotene (Nutr. No. 393) and added factors for folic acid
(Nutr. No. 431), food folate (Nutr. No. 432), -carotene (Nutr.No.
321), -cryptoxanthin (Nutr. No. 334), Lycopene (Nutr. No.337) and
Lutein+Zeaxanthin (Nutr. No. 338)
Added total choline (Nutr. No. 421)

USDA Table of Nutrient Retention Factors, Release 6 (2007)

Introduction
Food composition data are needed for uncooked and cooked forms of foods. The USDA
Table of Nutrient Retention Factors is the major source of nutrient retention data for US
and international food composition databases. The table has retention factors for 16
vitamins, 8 minerals, and alcohol for approximately 290 foods. Nutrient retention factors
are given for a range of cooking and preparation methods such as, but not limited to,
baked, boiled, reheated, broiled, pared, and drained. Methods applied were based on
food type.
Nutrient data are frequently lacking for cooked foods. The nutrient composition of a
cooked food may be calculated from the uncooked food by applying nutrient retention
factors. True retention is the term USDA has defined as the measure of the proportion of
the nutrient remaining in the cooked food in relation to the nutrient originally present in
the raw food (Murphy et al. 1975). Most public and private sector databases use these
retention factors to calculate nutrient values when analytical data for cooked foods are
unavailable. The resulting values account for the nutrient content retained in a food after
losses due to heating or other food preparation steps.

Methods
USDAs nutrient retention factors are based on data from USDA research contracts, data
reported in scientific publications, and USDA publications. Most retention factors were
calculated by the True Retention Method (%TR). This method, as shown below, requires
data on the weights of food before and after cooking, as well as the content of the nutrient
of raw and cooked food (Murphy et al.1975).
%TR = (Nc*Gc) / (Nr*Gr) * 100
If weights of food before and after cooking are unavailable, the retention factor can be
calculated on a moisture-free basis, the Apparent Retention Method (%AR):
%AR = [Nc (dry wt basis)] / [Nr (dry wt basis)] * 100
where:
Nc = nutrient content per g of cooked food,
Gc = g of cooked food,
Nr = nutrient content per g of raw food, and
Gr = g of food before cooking.
By applying retention factors to ingredients in a recipe, the estimated nutrient value will
be more accurate. For example, assume a recipe calls for boiled spinach, but the ascorbic

acid value for boiled spinach is unknown. However, the ascorbic acid content in raw
spinach is 28mg/100g. The nutrient retention factor for boiled greens is 85%. The
ascorbic acid value for 100g of boiled spinach can be estimated by multiplying the
ascorbic acid value of raw spinach by the nutrient retention factor:
(28mg ascorbic acid per 100g raw spinach) * 0.85
= 23.8 mg of ascorbic acid per 100g cooked spinach.
USDA retention factors were first published in 1982 as a Provisional Table (USDA
1982). For subsequent data releases, additional factors were imputed and some new
analytical studies were developed. An analytical alcohol retention study was conducted
to investigate the extent of alcohol lost in food preparation. Methods tested were: no heat
application, alcohol added to a boiling liquid, flaming, and baking for various lengths of
time. To determine alcohol content, gas-liquid chromatography with 2-propanol as the
internal standard was used. For more details on method, alcohol types, and specific foods
prepared, see Augustin et al.1992.
Release 6 of the USDA Table of Nutrient Retention Factors replaces Release 5, issued in
2003. Nutrient retention factors for total choline have been added to Release 5 to create
Release 6. This data set release contains 26 factors for retention of selected vitamins,
minerals, and alcohol during food preparation. Nutrient retention factors for the 25 food
components reported in Release 5 are unchanged.
The Food and Nutrition Board of the Institute of Medicine, the National Academies, has
made recommendations for choline intake, estimating an Adequate Intake (AI) at 550 mg
per day for men and 425 mg per day for women. A USDA Special Interest database for
choline in foods was developed and released in 2004 to provide researchers and
consumers with the means to estimate choline intake from common foods (Howe et al.
2004). Twelve selected food items were analyzed raw and cooked. Nutrient data from
these products were then used to calculate nutrient retention factors for total choline.
Samples were obtained nationally from 12 to 24 retail outlets in accordance with the
nationwide sampling plan developed for the National Food and Nutrient Analysis
Program. (Haytowitz et al., Pehrsson et al. 2000, Pehrsson et al. 2003). Approximately
15% of the analyses were based on samples picked-up in the vicinity of Chapel Hill, NC.
Foods were cooked according to package directions or industry-recommended
procedures. Samples were analyzed using liquid chromatography electrospray
ionization-isotope dilution mass spectrometry
(LC-ESI-IDMS) (Koc et al. 2002).
Due to limited data availability, many choline nutrient retention factors were imputed.
True retention factors (analytical), for choline were calculated through the USDA
Nutrient Database Systems retention utility for: eggs (scrambled and hard cooked);
biscuit (baked); bagel (toasted); cereal (instant cooked); pasta (boiled and drained);
cabbage (boiled); broccoli (boiled and steamed); potatoes (baked); carrots (boiled);
tomatoes (microwaved); chicken (roasted); and veal liver (pan-fried). Other choline
nutrient retention factors were imputed from these analytical values and based on similar

foods or cooking methods. Retention factors for choline ranged from 70% to 100%. If
data were unavailable, imputations were based on retention factors using other Bvitamins.
For the first time, USDA is able to provide choline values for the Food and Nutrient
Database for Dietary Studies (http://www.ars.usda.gov/Services/doc.htm?docid=12089).
Analytical choline data, disseminated in the USDAs National Nutrient Database for
Standard Reference, Release 20 (http://www.ars.usda.gov/nutrientdata) were augmented
by data calculated from similar foods or by recipe. Retention factors were used, where
applicable in these calculations.
The Nutrient Data Laboratory reports nutrient retention factors to the nearest 5 percent.
Factors calculated above 100 percent are reported as 100 percent. Data are being
released after careful internal review and will be updated in future releases as more data
become available.

File Formats
The data set is available in ASCII delimited and PDF format. In ASCII delimited all
fields are separated by carets (^) and text fields are surrounded by tildes (~). Each
preparation and processing category has a unique retention code for computer access.
The format of the file is as follows:
Field Name
Retn_Code

Type
A4

Blank
N

Description
4-digit code uniquely identifying the retention
Factors

FdGrp_CD

A4

RetnDesc

A 35

Nutr_No
NutrDesc
Retn_Factor

A3
A 60
N 3.0

N
N
N

4-digit code uniquely identifying the food

group to which the retention factors belong.
Can be linked to the Food Group Description
file in the USDA National Nutrient Database
for Standard Refernce.
Description of the food category and
preparation
3-digit unique identifier code for a nutrient
Name of the food component
The specific factor representing the amount of
the food component retained during the
specified treatment

References
Augustin J, Augustin E, Cutrufelli RL, Hagen SR, Teitzel, C. 1992. Alcohol Retention
in Food Preparation. Journal of the American Dietetic Association. 92:486-488.
Haytowitz, DB, Pehrsson, PR, Holden, JM. The identification of key foods for food
composition research. Journal of Food Composition and Analysis. 2002; 15: 183-194.
Howe, JC, Williams, JR, and Holden JM. 2004. USDA Database for the Choline Content
of Common Foods. http://www.nal.usda.gov/fnic/foodcomp/Data/Choline/Choline.pdf.
Koc H, Mar MH, Ranasinghe A, Swenberg JA, and Zeisel SH. 2002. Quantitation of
choline and its Metabolites in Tissues and Foods by Liquid Chromatography/Electrospray
Ionization-Isotope Dilution Mass Spectrometry. Analytical Chemistry. 74:4734-4740.
Murphy EW, Criner PE, and Gray BC. 1975. Comparison of Methods for Determining
Retentions of Nutrients in Cooked Foods. Journal of Agriculture and Food Chemistry.
23:1153-1157.
Pehrsson PR, Haytowitz DB, Holden JM, Perry CR, and Beckler DG. 2000. USDAs
National Food and Nutrient Analysis Program: Food Sampling. Journal of Food
Composition and Analysis. 12:379-389.
Pehrsson PR, Haytowitz DB, Holden JM. 2003. The USDAs National Food and
Nutrient Analysis Program: Update 2002. Journal of Food Composition and Analysis.
16:331-341.
USDA. Nutrient Data Research Group. 1982. Provisional Table on Percent Retention of
Nutrients in Food Preparation.

Retention
Code
0001
0003
0005
0007
0101
0103
0105
0107
0109
2151
2152
2153
2154
0801
0803
0804
0805
0851
0852
0855
0856
0864
1805

Food
Group
Code
01
01
01
01
01
01
01
01
01
01
01
01
01
05
05
05
05
05
05
05
05
05
05

Retention Description
CHEESE,BAKED
CHEESE,BROILED
CHEESE,COOKED W/LIQUID
CHEESE,REHEATED
EGGS,BAKED
EGGS,FRIED,SCRAMBLED
EGGS,HARD COOKED
EGGS,POACHED
EGGS,REHEATED
MILK,HEATED APPROX 10MIN
MILK,HEATED APPROX 30MIN
MILK,HEATED APPROX 1 HOUR
MILK,REHEATED
CHICKEN,BROILED
CHICKEN,FRIED,WO/COATING
CHICKEN,FRIED,W/COATING
CHICKEN,ROASTED
CHICKEN,BROWN,SIMMER,WO/DRIPPINGS
CHICKEN,BROWN,SIMMER,W/DRIPPINGS
CHICKEN,SIMMERED,WO/DRIPPINGS
CHICKEN,SIMMERED,W/DRIPPINGS
CHICKEN,REHEATED
TURKEY,ROASTED

Ca
lc iu
m,
Ca
Iron
, Fe
Ma
gne
s iu
m,
Pho
Mg
sph
oru
s, P
Pot
ass
iu m
,K
Sod
ium
,N
a
Zin
c, Z
n
Co
ppe
r, C
u
Vita
m in
C,
tota
Thi
l as
am
cor
in
bic
acid
Rib
ofla
vin
Nia
c in
Vita
m in
B-6
Fol
ate
, fo
od
Fol
ic a
cid
Fol
ate
, to
tal
Ch
o lin
e, t
ota
l
Vita
m in
B-1
2
Vita
m in
A, I
U
Vita
m in
A, R
E
Alc
oho
l, e
thy
Ca
l
rote
ne,
bet
Ca
a
rote
ne,
a lp
Cry
ha
pto
xan
thin
Lyc
, be
ope
ta
ne
Lut
ein
+z
eax
ant
hin

USDA Table of Nutrient Retention Factors, Release 6

100
100
100
100
100
100
100
100
100
100
100
100
100
95
95
95
95
80
100
80
100
100
100

100
100
100
100
100
100
100
100
100
100
100
100
100
90
90
90
90
90
100
90
100
100
95

100
100
100
100
100
100
100
100
100
100
100
100
100
75
75
75
75
65
100
65
100
100
80

100
100
100
100
100
100
100
100
100
100
100
100
100
80
80
80
80
70
100
70
100
100
80

100
100
100
100
100
100
100
100
100
100
100
100
100
80
80
80
80
60
100
60
100
100
75

100
100
100
100
100
100
100
100
100
100
100
100
100
80
80
80
80
70
100
70
100
100
75

100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100

100
100
100
100
100
100
100
100
100
100
100
100
100
95
95
95
95
90
100
90
100
100
70

65
65
65
95
80
80
80
80
95
85
65
45
95
80
80
80
80
80
85
80
85
95
80

75
75
75
95
80
85
85
80
95
90
75
60
95
70
70
70
70
55
75
55
75
95
65

100
100
100
100
95
95
95
85
100
100
100
100
100
90
90
90
90
95
100
95
100
100
85

100
100
100
100
90
95
95
85
100
100
100
100
100
80
80
80
80
60
95
60
95
100
90

75
75
75
95
95
95
95
85
95
90
75
55
95
80
80
80
80
50
65
50
65
95
70

80
80
80
95
75
75
75
75
95
85
80
70
95
60
60
60
60
60
70
60
70
95
60

80
80
80
95
75
75
75
75
95
85
80
70
95
60
60
60
60
60
70
60
70
95
60

80
80
80
95
75
75
75
75
95
85
80
70
95
60
60
60
60
60
70
60
70
95
60

75
75
75
95
80
85
80
80
85
90
75
60
95
70
70
70
70
70
70
70
70
70
70

55
55
55
95
80
85
85
80
95
80
55
30
95
65
65
65
65
50
65
50
65
95
65

100
100
100
100
100
100
100
100
100
100
100
100
100
75
75
75
75
75
80
75
80
100
75

100
100
100
100
100
100
100
100
100
100
100
100
100
75
75
75
75
75
80
75
80
100
75

100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100

100
100
100
100
100
100
100
100
100
100
100
100
100
75
75
75
75
75
80
75
80
100
75

100
100
100
100
100
100
100
100
100
100
100
100
100
75
75
75
75
75
80
75
80
100
75

100
100
100
100
100
100
100
100
100
100
100
100
100
75
75
75
75
75
80
75
80
100
75

100
100
100
100
100
100
100
100
100
100
100
100
100
75
75
75
75
75
80
75
80
100
75

100
100
100
100
100
100
100
100
100
100
100
100
100
75
75
75
75
75
80
75
80
100
75

Retention
Code
1851
1852
1860
0351
0352
0357
0358
0151
0152
0153
0154
0155
0156
0157
0158
0251
0253
0255
0257
0270
1251
1252
1253

Food
Group
Code
05
05
05
08
08
08
08
09
09
09
09
09
09
09
09
09
09
09
09
09
10
10
10

Retention Description
TURKEY,SIMMERED,WO/DRIPPINGS
TURKEY,SIMMERED,W/DRIPPINGS
TURKEY,REHEATED
OATMEAL,INST,COOKED
OATMEAL,REG/QUICK,COOKED
CEREAL,INST,COOKED
CEREAL,REG/QUICK,COOKED
FRUITS,FRESH(NOT CITRUS),BAKED
FRUITS,FRESH(NOT CITRUS),BROILED
FRUITS,FRESH(NOT CITRUS),SAUTEED
FRUITS,CANNED
FRUITS,FRESH(NOT CITRUS),STEWED
FRUITS,FROZEN
FRUITS,FRESH(NOT CITRUS),REHEATED
FRUITS,DRIED
FRUITS(DRIED),BAKED
FRUITS(DRIED),SAUTEED
FRUITS(DRIED),STEWED
FRUITS(DRIED),REHEATED
FRUITS,CITRUS,CKD
PORK,FRESH,BROILED
PORK,FRESH,FRIED,WO/COATING
PORK,FRESH,FRIED,W/COATING

Ca
lc iu
m,
Ca
Iron
, Fe
Ma
gne
s iu
m,
Pho
Mg
sph
oru
s, P
Pot
ass
iu m
,K
Sod
ium
,N
a
Zin
c, Z
n
Co
ppe
r, C
u
Vita
m in
C,
tota
Thi
l as
am
cor
in
bic
acid
Rib
ofla
vin
Nia
c in
Vita
m in
B-6
Fol
ate
, fo
od
Fol
ic a
cid
Fol
ate
, to
tal
Ch
o lin
e, t
ota
l
Vita
m in
B-1
2
Vita
m in
A, I
U
Vita
m in
A, R
E
Alc
oho
l, e
thy
Ca
l
rote
ne,
bet
Ca
a
rote
ne,
a lp
Cry
ha
pto
xan
thin
Lyc
, be
ope
ta
ne
Lut
ein
+z
eax
ant
hin

USDA Table of Nutrient Retention Factors, Release 6

85
100
100
100
100
100
100
95
95
95
95
95
95
100
100
95
95
95
100
100
75
75
75

95
100
100
100
95
100
95
100
100
100
100
100
100
100
100
100
100
100
100
100
80
80
80

65
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
95
95
95

70
100
100
100
95
100
95
100
100
100
100
100
100
100
100
100
100
100
100
100
90
90
90

55
100
100
100
95
100
95
90
90
90
90
90
90
100
100
90
90
90
100
100
85
85
85

70
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
90
90
90

100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100

95
100
100
100
95
100
95
90
90
90
90
90
90
100
100
90
90
90
100
100
95
95
95

80
85
95
90
80
90
80
80
80
70
50
70
70
95
20
80
70
70
95
95
80
80
80

55
75
95
90
80
90
80
80
80
80
80
80
95
95
70
80
80
80
95
95
70
70
70

95
100
100
95
90
95
90
95
95
90
90
90
100
100
90
95
90
90
100
95
100
100
100

60
95
100
95
90
95
90
90
90
90
90
90
100
100
90
90
90
90
100
95
80
80
80

50 60 60 60 70 50 75 75 100 75 75 75 75 75
70 70 70 70 70 70 80 80 100 80 80 80 80 80
95 95 95 95 70 95 100 100 100 100 100 100 100 100
100 100 100 100 100 100 100 100 100 100 100 100 100 100
90 70 70 70 100 100 90 90 100 90 90 90 90 90
100 100 100 100 100 100 100 100 100 100 100 100 100 100
90 70 70 70 100 100 90 90 100 90 90 90 90 90
95 60 60 60 100 100 85 85 100 85 85 85 85 85
95 60 60 60 100 100 85 85 100 85 85 85 85 85
90 50 50 50 100 100 75 75 100 75 75 75 75 75
90 50 50 50 100 100 75 75 100 75 75 75 75 75
90 50 50 50 100 100 75 75 100 75 75 75 75 75
100 95 95 95 100 100 95 95 100 95 95 95 95 95
100 95 95 95 100 100 95 95 100 95 95 95 95 95
90 50 50 50 100 100 50 50 100 50 50 50 50 50
95 60 60 60 100 100 85 85 100 85 85 85 85 85
90 50 50 50 100 100 75 75 100 75 75 75 75 75
90 50 50 50 100 100 75 75 100 75 75 75 75 75
100 95 95 95 100 100 95 95 100 95 95 95 95 95
95 70 70 70 100 100 95 95 100 95 95 95 95 95
65 85 85 85 100 90 75 75 100 75 75 75 75 75
65 85 85 85 100 90 75 75 100 75 75 75 75 75
65 85 85 85 100 90 75 75 100 75 75 75 75 75

Retention
Code
1254
1301
1302
1351
1352
1353
1354
1401
1402
1405
1406
1407
1451
1456
1459
1521
1522
1551
1552
1555
1556
1602
1603

Food
Group
Code
10
10
10
10
10
10
10
10
10
10
10
10
10
10
10
10
10
10
10
10
10
10
10

Retention Description
PORK,FRESH,ROASTED
PORK,FRESH,ROAST,SIMMERED WO/DRIP
PORK,FRESH,ROAST,SIMMERED W/DRIPPNG
PORK,FRSH,CHOPS,BRWN,SIMMRD,WO/DRIP
PORK,FRSH,CHOPS,BRWN,SIMMRD,W/DRIP
PORK,FRSH,CHOPS,SIMMERED,WO/DRIPPNG
PORK,FRSH,CHOPS,SIMMERED,W/DRIPPNGS
PORK,FRSH,GROUND,BRWN,SIMMR,WO/DRIP
PORK,FRSH,GROUND,BRWN,SIMMRD,W/DRIP
PORK,FRSH,GROUND,SIMMERED,WO/DRIP
PORK,FRSH,GROUND,SIMMERED,W/DRIPPNG
PORK,FRESH,REHEATED
PORK,CURED,BROILED
BACON,BROILED/FRIED
PORK,CURED,ROASTED
HAM/PICNIC,CURED,SIMMERED,WO/DRIP
HAM/PICNIC,CURED,SIMMERED,W/DRIP
PORK,CURED,SLICE,BRWN,SIMMR,WO/DRIP
PORK,CURED,SLICE,BRWN,SIMMRD,W/DRIP
PORK,CURED,SLICES,SIMMERED,WO/DRIP
PORK,CURED,SLICES,SIMMERED,W/DRIP
PORK,CURED,GROUND,BRWN,SIMR,WO/DRIP
PORK,CURED,GROUND,BRWN,SIMR,W/DRIP

Ca
lc iu
m,
Ca
Iron
, Fe
Ma
gne
s iu
m,
Pho
Mg
sph
oru
s, P
Pot
ass
iu m
,K
Sod
ium
,N
a
Zin
c, Z
n
Co
ppe
r, C
u
Vita
m in
C,
tota
Thi
l as
am
cor
in
bic
acid
Rib
ofla
vin
Nia
c in
Vita
m in
B-6
Fol
ate
, fo
od
Fol
ic a
cid
Fol
ate
, to
tal
Ch
o lin
e, t
ota
l
Vita
m in
B-1
2
Vita
m in
A, I
U
Vita
m in
A, R
E
Alc
oho
l, e
thy
Ca
l
rote
ne,
bet
Ca
a
rote
ne,
a lp
Cry
ha
pto
xan
thin
Lyc
, be
ope
ta
ne
Lut
ein
+z
eax
ant
hin

USDA Table of Nutrient Retention Factors, Release 6

95
80
100
80
100
80
100
80
100
80
100
100
75
75
95
80
100
80
100
80
100
80
100

100
100
100
100
100
100
100
100
100
100
100
100
80
80
100
100
100
100
100
100
100
100
100

75
65
100
65
100
65
100
65
100
65
100
100
95
95
75
65
100
65
100
65
100
65
100

85
65
100
65
100
65
100
65
100
65
100
100
90
90
85
65
100
65
100
65
100
65
100

80
75
100
75
100
75
100
75
100
75
100
100
85
85
80
75
100
75
100
75
100
75
100

80
70
100
70
100
70
100
70
100
70
100
100
90
90
80
70
100
70
100
70
100
70
100

100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100

100
100
100
100
100
100
100
100
100
100
100
100
95
95
100
100
100
100
100
100
100
100
100

80
75
80
75
80
75
80
75
80
75
80
95
80
80
80
75
80
75
80
75
80
75
80

60 95 85
40 75 80
55 90 95
40 75 80
55 90 95
40 75 80
55 90 95
40 75 80
55 90 95
40 75 80
55 90 95
95 100 100
70 100 80
45 95 90
60 95 85
40 75 80
55 90 95
40 75 80
55 90 95
40 75 80
55 90 95
40 75 80
55 90 95

85
50
65
50
65
50
65
50
65
50
65
95
65
80
85
50
65
50
65
50
65
50
65

95
65
70
65
70
65
70
65
70
65
70
95
85
80
95
65
70
65
70
65
70
65
70

95
65
70
65
70
65
70
65
70
65
70
95
85
80
95
65
70
65
70
65
70
65
70

95
65
70
65
70
65
70
65
70
65
70
95
85
80
95
65
70
65
70
65
70
65
70

100
100
100
100
100
100
100
90
100
90
90
100
100
80
100
100
100
100
100
100
100
90
90

80 75 75 100 75 75 75 75 75
60 75 75 100 75 75 75 75 75
75 80 80 100 80 80 80 80 80
60 75 75 100 75 75 75 75 75
75 80 80 100 80 80 80 80 80
60 75 75 100 75 75 75 75 75
75 80 80 100 80 80 80 80 80
60 75 75 100 75 75 75 75 75
75 80 80 100 80 80 80 80 80
60 75 75 100 75 75 75 75 75
75 80 80 100 80 80 80 80 80
95 100 100 100 100 100 100 100 100
90 75 75 100 75 75 75 75 75
90 65 65 100 65 65 65 65 65
80 75 75 100 75 75 75 75 75
60 75 75 100 75 75 75 75 75
75 80 80 100 80 80 80 80 80
60 75 75 100 75 75 75 75 75
75 80 80 100 80 80 80 80 80
60 75 75 100 75 75 75 75 75
75 80 80 100 80 80 80 80 80
60 75 75 100 75 75 75 75 75
75 80 80 100 80 80 80 80 80

Retention
Code
1604
1605
1606
1654
1655
1657
1659
1705
1706
1707
1709
1712
3001
3004
3005
3006
3015
3018
3019
3301
3302
3307
3308

Food
Group
Code
10
10
10
10
10
10
10
10
10
10
10
10
11
11
11
11
11
11
11
11
11
11
11

Retention Description
PORK,CURED,GROUND,SIMMERED,WO/DRIP
PORK,CURED,GROUND,SIMMERED,W/DRIP
PORK,CURED,REHEATED
SAUSAGE,RTE,FRANKS,ETC,CKD,WO/DRIP
SAUSAGE,RTE,FRANKS,ETC,CKD,W/DRIP
SAUSAGE,RTE,FRANKS,ETC,BROILED
SAUSAGE,RTE,FRANKS,ETC,SAUTEED
SAUSAGE,RAW,PORK,OTHER,CKD,WO/DRIP
SAUSAGE,RAW,PORK,OTHER,CKD,W/DRIP
SAUSAGE,RAW,PORK,OTHER,BROILED
SAUSAGE,RAW,PORK,OTHER,SAUTEED
SAUSAGE,REHEATED
VEG,GREENS,BAKED
VEG,GREENS,BOILD,LITTLE WATER DRAIN
VEG,GREENS,BOILED,WATER COVER DRAIN
VEG,GREENS,BOILED,WATER USED
VEG,GREENS,STIR FRY
VEG,GREENS,REHEATED
VEG,GREENS,COOKED FROM FROZEN,DRAIN
POTATOES,BAKED IN SKIN
POTATOES,BAKED IN CASSEROLE
POTATOES,BOILED IN SKIN
POTATOES,BOILED(PARED)DRAIN

Ca
lc iu
m,
Ca
Iron
, Fe
Ma
gne
s iu
m,
Pho
Mg
sph
oru
s, P
Pot
ass
iu m
,K
Sod
ium
,N
a
Zin
c, Z
n
Co
ppe
r, C
u
Vita
m in
C,
tota
Thi
l as
am
cor
in
bic
acid
Rib
ofla
vin
Nia
c in
Vita
m in
B-6
Fol
ate
, fo
od
Fol
ic a
cid
Fol
ate
, to
tal
Ch
o lin
e, t
ota
l
Vita
m in
B-1
2
Vita
m in
A, I
U
Vita
m in
A, R
E
Alc
oho
l, e
thy
Ca
l
rote
ne,
bet
Ca
a
rote
ne,
a lp
Cry
ha
pto
xan
thin
Lyc
, be
ope
ta
ne
Lut
ein
+z
eax
ant
hin

USDA Table of Nutrient Retention Factors, Release 6

80
100
100
100
100
100
100
85
100
85
85
100
100
95
95
100
100
100
100
100
100
95
95

100
100
100
100
100
100
100
65
100
65
65
100
100
95
95
100
100
100
100
100
100
95
95

65
100
100
95
100
95
95
75
100
75
75
100
100
95
95
100
100
100
100
100
100
95
95

65
100
100
95
100
95
95
75
100
75
75
100
100
90
85
100
100
100
100
100
100
95
95

75
100
100
95
100
95
95
85
100
85
85
100
100
90
85
100
100
100
100
100
100
90
90

70
100
100
95
100
95
95
75
100
75
75
100
100
95
95
100
100
100
100
100
100
95
95

100
100
100
100
100
100
100
75
100
75
75
100
100
95
95
100
100
100
100
100
100
95
95

100
100
100
100
100
100
100
95
100
95
95
100
100
95
95
100
100
100
100
100
100
95
95

75 40
80 55
95 95
80 85
90 95
90 95
90 95
50 65
70 80
50 65
50 65
95 95
70 90
60 85
55 80
70 90
85 90
95 100
60 90
80 85
80 80
75 80
75 80

75
90
100
95
100
100
100
75
90
75
75
100
95
95
90
95
95
100
95
95
95
95
95

80 50
95 65
100 95
90 80
100 90
90 90
90 90
75 60
90 85
75 60
75 60
100 95
95 95
90 90
85 85
95 95
95 95
100 100
90 90
95 95
95 95
95 95
95 95

65
70
95
85
95
90
90
30
50
30
30
95
75
65
60
75
85
95
55
90
75
90
75

65
70
95
85
95
90
90
30
50
30
30
95
75
65
60
75
85
95
55
90
75
90
75

65
70
95
85
95
90
90
30
50
30
30
95
75
65
60
75
85
95
55
90
75
90
75

90
90
100
100
100
100
100
95
95
95
95
95
100
100
100
100
100
100
100
100
100
100
100

60
75
95
85
95
95
95
70
85
70
70
95
100
100
100
100
100
100
100
100
100
100
100

75
80
100
85
95
85
85
75
80
75
75
100
95
95
95
95
90
100
95
100
100
100
100

75
80
100
85
95
85
85
75
85
75
75
100
95
95
95
95
90
100
95
100
100
100
100

100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100

75
80
100
85
95
85
85
75
80
75
75
100
95
95
95
95
90
100
95
100
100
100
100

75
80
100
85
95
85
85
75
80
75
75
100
95
95
95
95
90
100
95
100
100
100
100

75
80
100
85
95
85
85
75
80
75
75
100
95
95
95
95
90
100
95
100
100
100
100

75
80
100
85
95
85
85
75
80
75
75
100
95
95
95
95
90
100
95
100
100
100
100

75
80
100
85
95
85
85
75
80
75
75
100
95
95
95
95
90
100
95
100
100
100
100

Retention
Code
3309
3310
3311
3315
3316
3371
3373
3375
3379
3380
3381
3382
3451
3454
3455
3456
3460
3464
3465
3468
3469
3701
3702

Food
Group
Code
11
11
11
11
11
11
11
11
11
11
11
11
11
11
11
11
11
11
11
11
11
11
11

Retention Description
POTATOES,BOILED(PARED) WATER USED
POTATOES,BOILED,BROWNED
POTATOES,BOILED,STORED,BROWNED
POTATOES,FRIED
POTATOES,MASHED
POTATOES,CANNED,BOILED,WATER USED
POTATOES,CANNED,BROILED
POTATOES,CANNED,FRIED
POTATOES,REHEATED
POTATOES,CKD FROM FRZN,HASH BROWN
POTATOES,CKD FROM FRZN,FRENCH FRY
POTATOES,CKD FROM FRZN,BAKED STUFFD
VEG,ROOTS,ETC,BAKED
VEG,ROOTS,ETC,BLD,DRAIND,LITTLE WTR
VEG,ROOTS,ETC,BLD,DRAIND,WTR COVER
VEG,ROOTS,ETC,BOILED,WATER USED
VEG,ROOTS,ETC,SAUTEED
VEG,ROOTS,ETC,STEAMED
VEG,ROOTS,ETC,STIR FRY
VEG,ROOTS,ETC,REHEATED
VEG,ROOTS,ETC,CKD FROM FRZN,DRAINED
SWEETPOTAOTES,BAKED IN SKIN
SWEETPOTATOES, BAKED IN CASSEROLE

Ca
lc iu
m,
Ca
Iron
, Fe
Ma
gne
s iu
m,
Pho
Mg
sph
oru
s, P
Pot
ass
iu m
,K
Sod
ium
,N
a
Zin
c, Z
n
Co
ppe
r, C
u
Vita
m in
C,
tota
Thi
l as
am
cor
in
bic
acid
Rib
ofla
vin
Nia
c in
Vita
m in
B-6
Fol
ate
, fo
od
Fol
ic a
cid
Fol
ate
, to
tal
Ch
o lin
e, t
ota
l
Vita
m in
B-1
2
Vita
m in
A, I
U
Vita
m in
A, R
E
Alc
oho
l, e
thy
Ca
l
rote
ne,
bet
Ca
a
rote
ne,
a lp
Cry
ha
pto
xan
thin
Lyc
, be
ope
ta
ne
Lut
ein
+z
eax
ant
hin

USDA Table of Nutrient Retention Factors, Release 6

100
95
95
100
95
100
100
100
100
100
100
100
100
95
95
100
100
100
100
100
95
100
100

100
95
95
100
95
100
100
100
100
100
100
100
100
95
95
100
100
100
100
100
95
100
100

100
95
95
100
95
100
100
100
100
100
100
100
100
95
95
100
100
100
100
100
95
100
100

100
95
95
100
95
100
100
100
100
100
100
100
100
90
90
100
100
100
100
100
90
100
100

100
90
90
100
90
100
100
100
100
100
100
100
100
90
90
100
100
100
100
100
90
100
100

100
95
95
100
95
100
100
100
100
100
100
100
100
95
95
100
100
100
100
100
95
100
100

100
95
95
100
95
100
100
100
100
100
100
100
100
95
95
100
100
100
100
100
95
100
100

100
95
95
100
95
100
100
100
100
100
100
100
100
95
95
100
100
100
100
100
95
100
100

80
60
25
80
75
85
85
85
95
50
80
80
75
70
65
75
75
75
80
95
70
80
80

80
65
40
80
80
90
90
90
95
75
85
80
90
85
80
90
85
90
90
95
90
85
80

95
90
85
95
95
100
100
100
100
95
95
95
95
95
90
95
95
95
95
100
95
95
95

95
90
80
95
95
100
100
100
100
95
95
95
95
95
90
95
95
95
95
100
95
95
95

95
90
90
95
95
100
100
100
100
95
95
95
95
95
90
95
95
95
95
100
95
95
95

90
65
65
75
75
95
95
95
95
60
80
80
80
70
65
80
70
80
80
95
70
90
75

90
65
65
75
75
95
95
95
95
60
80
80
80
70
65
80
70
80
80
95
70
90
75

90
65
65
75
75
95
95
95
95
60
80
80
80
70
65
80
70
80
80
95
70
90
75

100
100
100
95
100
100
100
95
100
95
95
95
100
100
100
100
100
100
100
100
100
100
100

100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100

100
100
100
100
100
100
100
100
100
100
100
100
95
90
90
90
85
90
90
100
90
90
90

100
100
100
100
100
100
100
100
100
100
100
100
95
90
90
90
85
90
90
100
90
90
90

100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100

100
100
100
100
100
100
100
100
100
100
100
100
95
90
90
90
85
90
90
100
90
90
90

100
100
100
100
100
100
100
100
100
100
100
100
95
90
90
90
85
90
90
100
90
90
90

100
100
100
100
100
100
100
100
100
100
100
100
95
90
90
90
85
90
90
100
90
90
90

100
100
100
100
100
100
100
100
100
100
100
100
95
90
90
90
85
90
90
100
90
90
90

100
100
100
100
100
100
100
100
100
100
100
100
95
90
90
90
85
90
90
100
90
90
90

Retention
Code
3707
3708
3709
3710
3711
3712
3713
3751
3752
3754
3771
3774
3775
3776
3780
3784
3785
3788
3789
2201
2202
2203
2204

Food
Group
Code
11
11
11
11
11
11
11
11
11
11
11
11
11
11
11
11
11
11
11
12
12
12
12

Retention Description
SWEETPOTATOES,BOILED IN SKIN
SWEETPOTATOES,BOILED (PARED)DRAINED
SWEETPOTATOES,BLD(PARED)WATER USED
SWEETPOTATOES,FRIED
SWEETPOTATOES,REHEATED
SWEETPOTATOES,CKD FROM FRN,BAKED
SWEETPOTATOES,CKD FROM FRZN,BOILED
TOMATOES,BOILED/BAKED
TOMATOES,FRIED/BROILED
TOMATOES,REHEATED
VEG,OTHER,BAKED
VEG,OTHER,BLD,LITTLE WATER,DRAINED
VEG,OTHER,BLD,WATER COVER,DRAINED
VEG,OTHER,BLD,WATER USED
VEG,OTHER,FRIED
VEG,OTHER,STEAMED
VEG,OTHER,STIR FRY
VEG,OTHER,REHEATED
VEG,OTHER,CKD FROM FRZN(BLD,DRAIND)
NUTS,BAKED,W/DRIPPINGS
NUTS,BROILED
NUTS,ROASTED
NUTS,BOILED,W/DRIPPINGS

Ca
lc iu
m,
Ca
Iron
, Fe
Ma
gne
s iu
m,
Pho
Mg
sph
oru
s, P
Pot
ass
iu m
,K
Sod
ium
,N
a
Zin
c, Z
n
Co
ppe
r, C
u
Vita
m in
C,
tota
Thi
l as
am
cor
in
bic
acid
Rib
ofla
vin
Nia
c in
Vita
m in
B-6
Fol
ate
, fo
od
Fol
ic a
cid
Fol
ate
, to
tal
Ch
o lin
e, t
ota
l
Vita
m in
B-1
2
Vita
m in
A, I
U
Vita
m in
A, R
E
Alc
oho
l, e
thy
Ca
l
rote
ne,
bet
Ca
a
rote
ne,
a lp
Cry
ha
pto
xan
thin
Lyc
, be
ope
ta
ne
Lut
ein
+z
eax
ant
hin

USDA Table of Nutrient Retention Factors, Release 6

95
95
100
100
100
100
95
100
100
100
100
95
95
100
100
100
100
100
95
100
100
100
100

95
95
100
100
100
100
95
100
100
100
100
95
95
100
100
100
100
100
95
100
100
100
100

95
95
100
100
100
100
95
100
100
100
100
95
95
100
100
100
100
100
95
100
100
100
100

95
95
100
100
100
100
95
100
100
100
100
90
90
100
100
100
100
100
90
100
100
80
100

90
90
100
100
100
100
95
100
100
100
100
90
90
100
100
100
100
100
90
100
100
100
100

95
95
100
100
100
100
95
100
100
100
100
95
95
100
100
100
100
100
95
100
100
95
100

95
95
100
100
100
100
95
100
100
100
100
95
95
100
100
100
100
100
95
100
100
100
100

95 75 80 95 95 95
95 75 80 95 95 95
100 80 85 95 95 95
100 80 80 95 95 95
100 95 95 100 100 100
100 80 80 95 95 95
95 75 80 95 95 95
100 95 95 95 95 95
100 95 95 95 95 95
100 100 100 100 100 100
100 85 90 95 95 95
95 80 85 95 90 90
95 75 80 90 85 85
100 85 90 95 95 90
100 85 85 95 90 90
100 85 90 95 95 90
100 85 90 95 95 95
100 90 95 100 100 100
95 80 90 95 90 90
100 80 85 95 95 95
100 80 85 95 95 95
100 80 85 95 95 95
100 80 85 95 95 95

90
75
90
75
95
80
80
70
70
95
85
70
65
85
70
85
80
95
70
80
80
80
80

90
75
90
75
95
80
80
70
70
95
85
70
65
85
70
85
80
95
70
80
80
80
80

90
75
90
75
95
80
80
70
70
95
85
70
65
85
70
85
80
95
70
80
80
80
80

100
100
100
95
100
100
100
90
90
95
100
100
100
100
90
100
90
100
100
100
100
100
100

100 85 85 100 85 85 85 85 85
100 85 85 100 85 85 85 85 85
100 95 95 100 95 95 95 95 95
100 80 80 100 80 80 80 80 80
100 100 100 100 100 100 100 100 100
100 90 90 100 90 90 90 90 90
100 85 85 100 85 85 85 85 85
100 95 95 100 95 95 95 95 95
100 90 90 100 90 90 90 90 90
100 100 100 100 100 100 100 100 100
100 95 95 100 95 95 95 95 95
100 90 90 100 90 90 90 90 90
100 90 90 100 90 90 90 90 90
100 95 95 100 95 95 95 95 95
100 85 85 100 85 85 85 85 85
100 95 95 100 95 95 95 95 95
100 90 90 100 90 90 90 90 90
100 100 100 100 100 100 100 100 100
100 90 90 100 90 90 90 90 90
100 95 95 100 95 95 95 95 95
100 95 95 100 95 95 95 95 95
100 80 80 100 80 80 80 80 80
100 95 95 100 95 95 95 95 95

10

Retention
Code
0601
0602
0603
0604
0605
0651
0652
0653
0654
0701
0702
0703
0704
0749
0750
0751
0752
0753
0754
0770
1152
1153
1181

Food
Group
Code
13
13
13
13
13
13
13
13
13
13
13
13
13
13
13
13
13
13
13
13
13
13
13

Retention Description
BEEF,ROASTED
BEEF,BROILED CUT
BEEF,BROILED GROUND
BEEF,FRIED,W/O COATING
BEEF,FRIED
BEEF,ROAST,BRAISED,WO/DRIPPINGS
BEEF,ROAST,BRAISED,W/DRIPPINGS
BEEF,ROAST,SIMMERED,WO/DRIPPINGS
BEEF,ROAST,SIMMERED,W/DRIP
BEEF,SLICES,BRWN,SIMMER,WO/DRIPPING
BEEF,SLICES,BRWN,SIMMER,W/DRIPPINGS
BEEF,SLICES,SIMMERED,WO/DRIPPINGS
BEEF,SLICES,SIMMERED,W/DRIPPINGS
BEEF,GROUND,BAKED,WO/DRIPPINGS
BEEF,GROUND,BAKED,W/DRIPPINGS
BEEF,GROUND,BRWN,SIMMER,WO/DRIPPING
BEEF,GROUND,BRWN,SIMMER,W/DRIPPINGS
BEEF,GROUND,SIMMERED,WO/DRIPPINGS
BEEF,GROUND,SIMMERED,W/DRIPPINGS
BEEF,REHEATED
LIVER,SIMMERED,WO/DRIPPINGS
LIVER,SIMMERED,W/DRIPPINGS
ORGAN MEATS(NOTLIVER) FRIED

Ca
lc iu
m,
Ca
Iron
, Fe
Ma
gne
s iu
m,
Pho
Mg
sph
oru
s, P
Pot
ass
iu m
,K
Sod
ium
,N
a
Zin
c, Z
n
Co
ppe
r, C
u
Vita
m in
C,
tota
Thi
l as
am
cor
in
bic
acid
Rib
ofla
vin
Nia
c in
Vita
m in
B-6
Fol
ate
, fo
od
Fol
ic a
cid
Fol
ate
, to
tal
Ch
o lin
e, t
ota
l
Vita
m in
B-1
2
Vita
m in
A, I
U
Vita
m in
A, R
E
Alc
oho
l, e
thy
Ca
l
rote
ne,
bet
Ca
a
rote
ne,
a lp
Cry
ha
pto
xan
thin
Lyc
, be
ope
ta
ne
Lut
ein
+z
eax
ant
hin

USDA Table of Nutrient Retention Factors, Release 6

90
100
100
100
100
80
100
80
100
80
100
80
100
80
100
80
100
80
100
100
95
100
100

100
95
95
95
95
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
60
100
95

85
85
85
85
85
65
100
65
100
65
100
65
100
65
100
65
100
65
100
100
60
100
85

85
90
90
90
90
65
100
65
100
65
100
65
100
65
100
65
100
65
100
100
70
100
90

80
85
85
85
85
55
100
55
100
55
100
55
100
55
100
55
100
55
100
100
45
100
85

85
85
85
85
85
55
100
55
100
55
100
55
100
55
100
55
100
55
100
100
45
100
85

100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
90
100
100

100
100
100
100
100
95
100
95
100
95
100
95
100
95
100
95
100
95
100
100
75
100
100

80
80
80
80
80
80
85
80
85
80
85
80
85
80
85
80
85
80
85
95
75
80
80

55
70
80
70
70
45
60
45
60
45
60
45
60
45
60
45
60
45
60
95
65
80
70

95 75
90 80
95 90
90 80
90 80
85 55
100 90
85 55
100 90
85 55
100 90
85 55
100 90
85 55
100 90
85 55
100 90
85 55
100 90
100 100
55 45
100 90
90 80

50
60
60
60
60
35
50
35
50
35
50
35
50
35
50
35
50
35
50
95
45
55
60

95
85
85
85
85
65
70
65
70
65
70
65
70
65
70
65
70
65
70
95
65
70
85

95
85
85
85
85
65
70
65
70
65
70
65
70
65
70
65
70
65
70
95
65
70
85

95 90
85 90
85 90
85 90
85 90
65 90
70 90
65 90
70 90
65 90
70 90
65 90
70 90
65 90
70 90
65 90
70 90
65 90
70 90
95 90
65 100
70 100
85 100

70 75 75 100 75 75 75 75 75
80 75 75 100 75 75 75 75 75
80 75 75 100 75 75 75 75 75
80 75 75 100 75 75 75 75 75
80 75 75 100 75 75 75 75 75
60 75 75 100 75 75 75 75 75
75 80 80 100 80 80 80 80 80
60 75 75 100 75 75 75 75 75
75 80 80 100 80 80 80 80 80
60 75 75 100 75 75 75 75 75
75 80 80 100 80 80 80 80 80
60 75 75 100 75 75 75 75 75
75 80 80 100 80 80 80 80 80
60 75 75 100 75 75 75 75 75
75 80 80 100 80 80 80 80 80
60 75 75 100 75 75 75 75 75
75 80 80 100 80 80 80 80 80
60 75 75 100 75 75 75 75 75
75 80 80 100 80 80 80 80 80
95 100 100 100 100 100 100 100 100
60 75 75 100 75 75 75 75 75
75 80 80 100 80 80 80 80 80
80 75 75 100 75 75 75 75 75

11

Retention
Code
1182
1183
1184
5001
5002
5003
5004
5005
5006
5007
5008
5009
5010
2301
2302
2305
2306
2309
2310
2401
2402
2451
2452

Food
Group
Code
13
13
13
14
14
14
14
14
14
14
14
14
14
15
15
15
15
15
15
15
15
15
15

Retention Description
ORGAN MEATS(NOTLIVER)SIMMRD,WO/DRIP
ORGAN MEATS(NOTLIVER)SIMMRD,W/DRIP
ORGAN MEATS(NOTLIVER) REHEATED
ALC BEV,NO HEAT,STORED OVERNIGHT
ALC BEV,STIRRED INTO HOT LIQ
ALC BEV,FLAMED
ALC BEV,STIRRED,BKD/SIMMRD 15 MIN
ALC BEV,STIRRED,BKD/SIMMRD 30 MIN
ALC BEV,STIRRED,BKD/SIMMRD 1 HR
ALC BEV,STIRRED,BKD/SIMMRD 1.5 HR
ALC BEV,STIRRED,BKD/SIMMRD 2 HR
ALC BEV,STIRRED,BKD/SIMMRD 2.5 HR
ALC BEV,NOT STIRRED IN,BKD 25 MIN
FINFISH,<5%FAT,BAKED,WO/DRIPPINGS
FINFISH,<5%FAT,BAKED W/DRIPPINGS
FINFISH,<5%FAT,BROILED,WO/DRIPPINGS
FINFISH,<5%FAT,BROILED,W/DRIPPINGS
FINFISH,<5%FAT,FRIED,WO/COATING
FINFISH,<5%FAT,FRIED,W/COATING
FINFISH,<5%FAT,SIMMERED,WO/DRIPPING
FINFISH,<5%FAT,SIMMERED,W/DRIPPINGS
FINFISH,>5%FAT,BAKED,WO/DRIPPINGS
FINFISH,>5%FAT,BAKED,W/DRIPPINGS

Ca
lc iu
m,
Ca
Iron
, Fe
Ma
gne
s iu
m,
Pho
Mg
sph
oru
s, P
Pot
ass
iu m
,K
Sod
ium
,N
a
Zin
c, Z
n
Co
ppe
r, C
u
Vita
m in
C,
tota
Thi
l as
am
cor
in
bic
acid
Rib
ofla
vin
Nia
c in
Vita
m in
B-6
Fol
ate
, fo
od
Fol
ic a
cid
Fol
ate
, to
tal
Ch
o lin
e, t
ota
l
Vita
m in
B-1
2
Vita
m in
A, I
U
Vita
m in
A, R
E
Alc
oho
l, e
thy
Ca
l
rote
ne,
bet
Ca
a
rote
ne,
a lp
Cry
ha
pto
xan
thin
Lyc
, be
ope
ta
ne
Lut
ein
+z
eax
ant
hin

USDA Table of Nutrient Retention Factors, Release 6

95
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
80
100
100

60
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
80
100
100

60
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
90
80
100
100

70
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
90
80
100
100

45
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
85
80
100
100

45
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
90
80
100
100

90
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
80
100
100

75
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
80
100
100

75
80
95
100
100
100
100
100
100
100
100
100
100
80
85
80
80
80
80
75
80
80
85

65
80
95
100
100
100
100
100
100
100
100
100
100
90
95
90
90
85
85
80
90
95
100

55
100
100
100
100
100
100
100
100
100
100
100
100
95
100
95
95
95
95
90
100
100
100

45
90
100
100
100
100
100
100
100
100
100
100
100
95
100
95
100
100
100
85
95
100
100

45
55
95
100
100
100
100
100
100
100
100
100
100
90
95
90
90
90
90
80
90
90
95

65
70
95
100
100
100
100
100
100
100
100
100
100
90
95
90
90
90
90
80
90
90
95

65
70
95
100
100
100
100
100
100
100
100
100
100
90
95
90
90
90
90
80
90
90
95

65
70
95
100
100
100
100
100
100
100
100
100
100
90
95
90
90
90
90
80
90
90
95

100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100

60
75
95
100
100
100
100
100
100
100
100
100
100
90
95
90
90
90
90
85
95
85
80

75
80
100
100
100
100
100
100
100
100
100
100
100
90
90
90
90
85
85
80
90
85
90

75
80
100
100
100
100
100
100
100
100
100
100
100
90
90
90
90
85
85
80
90
85
90

100
100
100
70
85
75
40
35
25
20
10
5
45
100
100
100
100
100
100
100
100
100
100

75
80
100
100
100
100
100
100
100
100
100
100
100
90
90
90
90
85
85
80
90
85
90

75
80
100
100
100
100
100
100
100
100
100
100
100
90
90
90
90
85
85
80
90
85
90

75
80
100
100
100
100
100
100
100
100
100
100
100
90
90
90
90
85
85
80
90
85
90

75
80
100
100
100
100
100
100
100
100
100
100
100
90
90
90
90
85
85
80
90
85
90

75
80
100
100
100
100
100
100
100
100
100
100
100
90
90
90
90
85
85
80
90
85
90

12

Retention
Code
2455
2456
2459
2460
2551
2552
2554
2601
2605
2701
2702
2750
2753
2755
2756
2761
2762
2770
2771
2901
2902
2905
2906

Food
Group
Code
15
15
15
15
15
15
15
15
15
15
15
15
15
15
15
15
15
15
15
15
15
15
15

Retention Description
FINFISH,>5%FAT,BROILED,WO/DRIPPNG
FINFISH,>5%FAT,BROILED,W/DRIPPNGS
FINFISH,>5%FAT,FRIED,WO/COATING
FINFISH,>5%FAT,FRIED,W/COATING
FINFISH,>5%FAT,SIMMERED,WO/DRIP
FINFISH,>5%FAT,SIMMERED,W/DRIP
FINFISH,REHEATED
FINFISH(FROZEN),FRIED
FINFISH(FROZEN),HEATED
SHELLFISH,W/SHELL,BOILED
SHELLFISH,W/SHELL,STEAMED
SHELLFISH,WO/SHELL,BAKED,W/DRIPPNGS
SHELLFISH,WO/SHELL,BROILED
SHELLFISH,WO/SHELL,FRIED,WO/COATING
SHELLFISH,WO/SHELL,FRIED,W/COATING
SHELLFISH,WO/SHELL,SIMMERED,WO/DRIP
SHELLFISH,WO/SHELL,SIMMERED,W/DRIP
SHELLFISH,WO/SHELL,STEAMED
SHELLFISH,WO/SHELL,REHEATED
SEAFOOD,FROG,TURTLE,BKD,WO/DRIP
SEAFOOD,FROG,TURTLE,CKD,W/DRIP
SEAFOOD,FROG,TURTLE,SIMM,WO/DRIP
SEAFOOD,FROG,TURTLE,SIMRD,W/DRIP

Ca
lc iu
m,
Ca
Iron
, Fe
Ma
gne
s iu
m,
Pho
Mg
sph
oru
s, P
Pot
ass
iu m
,K
Sod
ium
,N
a
Zin
c, Z
n
Co
ppe
r, C
u
Vita
m in
C,
tota
Thi
l as
am
cor
in
bic
acid
Rib
ofla
vin
Nia
c in
Vita
m in
B-6
Fol
ate
, fo
od
Fol
ic a
cid
Fol
ate
, to
tal
Ch
o lin
e, t
ota
l
Vita
m in
B-1
2
Vita
m in
A, I
U
Vita
m in
A, R
E
Alc
oho
l, e
thy
Ca
l
rote
ne,
bet
Ca
a
rote
ne,
a lp
Cry
ha
pto
xan
thin
Lyc
, be
ope
ta
ne
Lut
ein
+z
eax
ant
hin

USDA Table of Nutrient Retention Factors, Release 6

100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
95
100
100
100
100
100
100
100

100
100
100
100
100
100
100
100
100
90
90
100
100
100
100
90
100
90
100
100
100
95
100

100
100
100
100
90
100
100
100
100
85
100
100
100
100
100
85
100
100
100
100
100
90
100

100
100
100
100
90
100
100
100
100
70
75
100
100
100
100
70
90
75
100
100
100
80
95

100
100
100
100
85
100
100
100
100
70
90
100
100
100
100
70
100
90
100
100
100
80
100

100
100
100
100
90
100
100
100
100
85
100
100
100
100
100
85
100
100
100
100
100
90
100

100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100

100
100
100
100
100
100
100
100
100
90
85
100
100
100
100
80
95
85
100
100
100
95
100

80
80
80
80
75
80
95
90
90
75
80
85
95
80
80
75
80
80
95
80
85
75
80

95
95
85
85
80
90
95
90
90
90
95
95
90
85
85
90
95
95
95
90
95
85
90

100
100
100
100
90
100
100
95
100
75
95
100
80
95
95
75
95
95
100
100
100
85
100

100 90 90 90 90 100 75 85 85 100 85 85 85 85 85

100 90 90 90 90 100 75 90 90 100 90 90 90 90 90
100 90 90 90 90 100 75 85 85 100 85 85 85 85 85
100 90 90 90 90 100 75 85 85 100 85 85 85 85 85
85 80 80 80 80 100 85 85 85 100 85 85 85 85 85
95 90 90 90 90 100 95 95 95 100 95 95 95 95 95
100 100 100 100 100 100 100 100 100 100 100 100 100 100 100
100 95 95 95 95 100 95 90 90 100 90 90 90 90 90
100 95 95 95 95 100 95 90 90 100 90 90 90 90 90
75 90 75 75 75 100 60 90 90 100 90 90 90 90 90
90 95 75 75 75 100 90 90 90 100 90 90 90 90 90
95 95 90 90 90 100 100 95 95 100 95 95 95 95 95
95 95 95 95 95 100 95 85 85 100 85 85 85 85 85
95 90 75 75 75 100 85 95 95 100 95 95 95 95 95
95 90 80 80 80 100 85 95 95 100 95 95 95 95 95
75 85 75 75 75 100 60 90 90 100 90 90 90 90 90
95 90 75 75 75 100 90 90 90 100 90 90 90 90 90
90 90 75 75 75 100 90 90 90 100 90 90 90 90 90
100 100 100 100 100 100 100 100 100 100 100 100 100 100 100
95 90 90 90 90 100 90 90 90 100 90 90 90 90 90
100 95 95 95 95 100 95 90 90 100 90 90 90 90 90
80 80 80 80 80 100 80 90 90 100 90 90 90 90 90
95 90 85 85 85 100 95 90 90 100 90 90 90 90 90

13

Retention
Code
2907
2908
2909
2910
2911
2912
2917
0501
0502
0503
0504
0505
0506
0521
0522
0523
0524
0525
0526
0541
0542
0543
0544

Food
Group
Code
15
15
15
15
15
15
15
16
16
16
16
16
16
16
16
16
16
16
16
16
16
16
16

Retention Description
SEAFOOD,FROG,TURTLE,BRSD,WO/DRIP
SEAFOOD,FROG,TURTLE,BRAIS,W/DRIP
SEAFOOD,FROG,TURTLE,BRLD,WO/DRIP
SEAFOOD,FROG,TURTLE,BRLD,W/DRIP
SEAFOOD,FROG,TURTLE,FRYD,WO/COAT
SEAFOOD,FROG,TURTLE,FRIED,W/COAT
SEAFOOD,FROG,TURTLE,REHEATED
LEGUMES,CKD 15/20MIN,BOILED,DRAINED
LEGUMES,CKD 15/20MIN,BLD,WATER USED
LEGUMES,CKD 15/20MIN,BLD,DRAIND,BKD
LEGUMES,CKD 15/20MIN,BOILED+BAKED
LEGUMES,CKD 15/20MIN,BLD,DRND,FRIED
LEGUMES,CKD 15/20MIN,BOILED+FRIED
LEGUMES,CKD 45/75MIN,BOILED,DRND
LEGUMES,CKD 45/75MIN,BLD,WATER USED
LEGUMES,CKD 45/75MIN,BLD,DRND,BKD
LEGUMES,CKD 45/75MIN,BOILED+BAKED
LEGUMES,CKD 45/75MIN,BLD,DRND,FRIED
LEGUMES,CKD 45/75MIN,BOILED+FRIED
LEGUMES,CKD 2/2.5HRS,BOILED,DRAINED
LEGUMES,CKD 2/2.5HRS,BLD,WATER USED
LEGUMES,CKD 2/2.5HRS,BLD,DRND,BKD
LEGUMES,CKD 2/2.5HRS,BOILED+BAKED

Ca
lc iu
m,
Ca
Iron
, Fe
Ma
gne
s iu
m,
Pho
Mg
sph
oru
s, P
Pot
ass
iu m
,K
Sod
ium
,N
a
Zin
c, Z
n
Co
ppe
r, C
u
Vita
m in
C,
tota
Thi
l as
am
cor
in
bic
acid
Rib
ofla
vin
Nia
c in
Vita
m in
B-6
Fol
ate
, fo
od
Fol
ic a
cid
Fol
ate
, to
tal
Ch
o lin
e, t
ota
l
Vita
m in
B-1
2
Vita
m in
A, I
U
Vita
m in
A, R
E
Alc
oho
l, e
thy
Ca
l
rote
ne,
bet
Ca
a
rote
ne,
a lp
Cry
ha
pto
xan
thin
Lyc
, be
ope
ta
ne
Lut
ein
+z
eax
ant
hin

USDA Table of Nutrient Retention Factors, Release 6

100
100
100
100
100
100
100
85
90
85
90
85
90
85
90
85
90
85
90
85
90
85
90

95
100
100
100
100
100
100
85
90
85
90
85
90
80
85
80
85
80
85
75
80
75
80

90
100
100
100
100
100
100
80
85
80
85
80
85
75
80
75
80
75
80
70
75
70
75

80
95
100
100
100
100
100
90
95
90
95
90
95
85
90
85
90
85
90
80
85
80
85

80
100
100
100
100
100
100
75
80
75
80
75
80
70
75
70
75
70
75
65
70
65
70

90
100
100
100
100
100
100
90
95
90
95
90
95
90
95
90
95
90
95
90
95
90
95

100
100
100
100
100
100
100
85
90
85
90
85
90
85
90
85
90
85
90
85
90
85
90

95
100
100
100
100
100
100
70
75
70
95
70
75
65
70
65
70
65
70
55
60
55
60

70
75
80
80
80
80
95
65
70
60
65
60
65
65
70
60
65
60
65
65
70
60
65

80 80 80 75 75 75 75 100 75 85 85 100 85 85 85 85 85
90 95 95 85 80 80 80 100 90 90 90 100 90 90 90 90 90
90 100 95 90 85 85 85 100 90 90 90 100 90 90 90 90 90
90 100 100 90 85 85 85 100 95 90 90 100 90 90 90 90 90
85 95 100 90 85 85 85 100 85 85 85 100 85 85 85 85 85
85 95 100 90 90 90 90 100 90 90 90 100 90 90 90 90 90
95 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100
65 75 70 70 60 60 60 100 100 85 85 100 85 85 85 85 85
70 80 75 75 65 65 65 100 100 90 90 100 90 90 90 90 90
60 70 65 65 55 55 55 100 100 80 80 100 80 80 80 80 80
65 75 70 70 60 60 60 100 100 85 85 100 85 85 85 85 85
60 70 65 65 55 55 55 100 100 80 80 100 80 80 80 80 80
65 75 70 70 60 60 60 100 100 85 85 100 85 85 85 85 85
60 70 65 65 45 45 45 100 100 85 85 100 85 85 85 85 85
65 75 70 70 50 50 50 100 100 90 90 100 90 90 90 90 90
55 65 60 60 40 40 40 100 100 80 80 100 80 80 80 80 80
60 70 65 65 45 45 45 100 100 85 85 100 85 85 85 85 85
55 65 60 60 40 40 40 100 100 80 80 100 80 80 80 80 80
60 70 65 65 45 45 45 100 100 85 85 100 85 85 85 85 85
40 75 55 50 30 30 30 100 100 85 85 100 85 85 85 85 85
45 80 60 55 35 35 35 100 100 90 90 100 90 90 90 90 90
35 70 50 45 25 25 25 100 100 80 80 100 80 80 80 80 80
40 75 55 50 30 30 30 100 100 85 85 100 85 85 85 85 85

14

Retention
Code
0545
0546
0550
1001
1003
1004
1051
1052
1055
1056
1074
1151
1154
1951
1952
1953
1954
2001
2002
2003
2004
2051
2052

Food
Group
Code
16
16
16
17
17
17
17
17
17
17
17
17
17
17
17
17
17
17
17
17
17
17
17

Retention Description
LEGUMES,CKD 2/2.5HRS,BLD,DRND,FRIED
LEGUMES,CKD 2/2.5HRS,BOILED+FRIED
LEGUMES,REHEATED
LAMB, BROILED
LAMB,GROUND,BROILED
LAMB, ROASTED
LAMB,BROWN,SIMMER,WO/DRIPPINGS
LAMB,BROWN,SIMMER,W/DRIPPINGS
LAMB,SIMMERED,WO/DRIPPINGS
LAMB,SIMMERED,W/DRIPPINGS
LAMB,REHEATED
LIVER,FRIED
LIVER,REHEATED
VEAL, BROILED
VEAL, FRIED, WO/COATING
VEAL, FRIED, W/COATING
VEAL, ROASTED
VEAL,ROAST,BRAISED,WO/DRIPPINGS
VEAL,ROAST,BRAISED,W/DRIPPINGS
VEAL,ROAST,SIMMERED,WO/DRIPPINGS
VEAL,ROAST,SIMMERED,W/DRIPPINGS
VEAL,SLICES,BRWN,SIMMRD,WO/DRIPPING
VEAL,SLICES,BRWN,SIMMRD,W/DRIPPINGS

Ca
lc iu
m,
Ca
Iron
, Fe
Ma
gne
s iu
m,
Pho
Mg
sph
oru
s, P
Pot
ass
iu m
,K
Sod
ium
,N
a
Zin
c, Z
n
Co
ppe
r, C
u
Vita
m in
C,
tota
Thi
l as
am
cor
in
bic
acid
Rib
ofla
vin
Nia
c in
Vita
m in
B-6
Fol
ate
, fo
od
Fol
ic a
cid
Fol
ate
, to
tal
Ch
o lin
e, t
ota
l
Vita
m in
B-1
2
Vita
m in
A, I
U
Vita
m in
A, R
E
Alc
oho
l, e
thy
Ca
l
rote
ne,
bet
Ca
a
rote
ne,
a lp
Cry
ha
pto
xan
thin
Lyc
, be
ope
ta
ne
Lut
ein
+z
eax
ant
hin

USDA Table of Nutrient Retention Factors, Release 6

85
90
100
100
90
100
100
100
100
100
100
100
100
95
95
95
95
100
100
85
100
85
100

75
80
100
95
95
100
95
100
95
100
100
95
100
90
90
90
85
95
100
95
100
95
100

70
75
100
85
80
80
65
100
65
100
100
85
100
85
85
85
80
65
100
65
100
65
100

80
85
100
85
85
85
65
100
65
100
100
90
100
85
85
85
80
65
100
65
100
65
100

65
70
100
85
85
75
55
100
55
100
100
85
100
85
85
85
80
60
100
60
100
60
100

90
95
100
85
80
75
65
100
65
100
100
85
100
85
60
85
80
60
100
65
100
65
100

85
90
100
100
100
100
95
100
95
100
100
100
100
100
100
100
100
100
100
100
100
100
100

55
60
100
90
75
80
70
100
70
100
100
100
100
95
95
95
90
75
100
90
100
90
100

60
65
95
80
80
80
80
85
80
85
95
80
95
80
80
80
80
80
85
80
85
80
85

35 70 50
40 75 55
95 95 95
60 90 80
70 80 85
60 90 80
30 60 60
45 85 95
30 60 60
45 85 95
95 100 100
70 90 80
95 100 100
65 90 80
65 75 85
65 90 80
60 90 80
45 75 65
60 95 95
45 80 65
60 95 95
45 80 65
60 95 95

45
50
95
65
75
75
45
70
55
70
95
60
95
65
45
65
50
45
65
50
65
50
65

25
30
95
70
70
85
55
65
55
65
95
85
95
75
85
75
85
75
70
60
70
60
70

25
30
95
70
70
85
55
65
55
65
95
85
95
75
85
75
85
75
70
60
70
60
70

25 100 100 80 80 100 80 80 80 80 80

30 100 100 85 85 100 85 85 85 85 85
95 100 100 100 100 100 100 100 100 100 100
70 90 80 75 75 100 75 75 75 75 75
70 90 75 75 75 100 75 75 75 75 75
85 90 75 75 75 100 75 75 75 75 75
55 90 60 75 75 100 75 75 75 75 75
65 90 75 80 80 100 80 80 80 80 80
55 90 60 75 75 100 75 75 75 75 75
65 90 75 80 80 100 80 80 80 80 80
95 90 95 100 100 100 100 100 100 100 100
85 90 80 75 75 100 75 75 75 75 75
95 90 95 100 100 100 100 100 100 100 100
75 90 80 75 75 100 75 75 75 75 75
85 90 90 75 75 100 75 75 75 75 75
75 90 80 75 75 100 75 75 75 75 75
85 90 85 75 75 100 75 75 75 75 75
75 90 65 75 75 100 75 75 75 75 75
70 90 70 80 80 100 80 80 80 80 80
60 90 55 75 75 100 75 75 75 75 75
70 90 70 80 80 100 80 80 80 80 80
60 90 55 75 75 100 75 75 75 75 75
70 90 70 80 80 100 80 80 80 80 80

15

Retention
Code
2055
2056
2064
0301
0302
0304
0305
0306
0380
0381
0382
0384
0385
0431
0432
0433
0434

Food
Group
Code
17
17
17
20
20
20
20
20
20
20
20
20
20
20
20
20
20

Retention Description
VEAL.SLICES,SIMMERED,WO/DRIPPINGS
VEAL,SLICES,SIMMERED,W/DRIPPINGS
VEAL,REHEATED
FLOUR/MEAL,BAKED
FLOUR/MEAL,BOILED,STEAMED
FLOUR/MEAL,REHEATED
FLOUR/MEAL,SAUTEED
FLOUR/MEAL,TOASTED
PASTA,BAKED
PASTA,BOILED,DRAINED
PASTA,BOILED,DRAINED,BAKED
PASTA,BOILED,NOT DRAINED
PASTA,REHEATED
RICE,WHITE/BROWN,COOKED,DRAINED
RICE,WHITE/BROWN,COOKED,WATER USED
RICE,WHITE/BROWN,SAUTEED+SIMMERED
RICE,WHITE/BROWN,REHEATED

Ca
lc iu
m,
Ca
Iron
, Fe
Ma
gne
s iu
m,
Pho
Mg
sph
oru
s, P
Pot
ass
iu m
,K
Sod
ium
,N
a
Zin
c, Z
n
Co
ppe
r, C
u
Vita
m in
C,
tota
Thi
l as
am
cor
in
bic
acid
Rib
ofla
vin
Nia
c in
Vita
m in
B-6
Fol
ate
, fo
od
Fol
ic a
cid
Fol
ate
, to
tal
Ch
o lin
e, t
ota
l
Vita
m in
B-1
2
Vita
m in
A, I
U
Vita
m in
A, R
E
Alc
oho
l, e
thy
Ca
l
rote
ne,
bet
Ca
a
rote
ne,
a lp
Cry
ha
pto
xan
thin
Lyc
, be
ope
ta
ne
Lut
ein
+z
eax
ant
hin

USDA Table of Nutrient Retention Factors, Release 6

85
100
100
100
100
100
100
100
100
95
95
100
100
95
100
100
100

95
100
100
100
100
100
100
100
100
75
75
100
100
90
95
95
100

65
100
100
100
100
100
100
100
100
85
85
100
100
95
100
100
100

65
100
100
100
100
100
100
100
100
85
85
100
100
90
95
95
100

60
100
100
100
100
100
100
100
100
30
30
100
100
85
95
95
100

65
100
100
100
100
100
100
100
100
50
50
100
100
95
100
100
100

100
100
100
100
100
100
100
100
100
100
100
100
100
95
100
100
100

90
100
100
100
100
100
100
100
100
90
90
100
100
90
95
95
100

80
85
95
80
80
95
80
85
80
70
60
80
95
75
80
70
95

45
60
95
80
80
95
75
80
80
65
55
80
95
75
80
75
95

80
95
100
90
90
100
90
100
90
75
75
90
100
90
90
85
100

65
95
100
90
90
100
90
100
90
65
60
90
100
95
100
100
100

50
65
95
90
90
100
90
100
90
80
75
90
100
90
95
90
100

60
70
95
70
70
90
65
85
70
70
50
70
95
60
70
60
95

60
70
95
70
70
90
65
85
70
70
50
70
95
60
70
60
95

60
70
95
70
70
90
65
85
70
70
50
70
95
60
70
60
95

90
90
90
95
95
100
95
100
95
95
95
95
100
100
100
100
100

55
70
95
100
100
100
100
100
100
100
100
100
100
100
100
100
100

75
80
100
90
90
100
85
95
95
95
90
95
100
95
95
90
100

75
80
100
90
90
100
85
95
95
95
90
95
100
95
95
90
100

100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100

75
80
100
90
90
100
85
95
95
95
90
95
100
95
95
90
100

75
80
100
90
90
100
85
95
95
95
90
95
100
95
95
90
100

75
80
100
90
90
100
85
95
95
95
90
95
100
95
95
90
100

75
80
100
90
90
100
85
95
95
95
90
95
100
95
95
90
100

75
80
100
90
90
100
85
95
95
95
90
95
100
95
95
90
100

16