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United States Department of Agriculture Agricultural Research Service Home and Garden Bulletin Number 72

Nutritive Value of Foods

United States Department of Agriculture Agricultural Research Service Home and Garden Bulletin Number 72

Nutritive Value of Foods

Susan E. Gebhardt and Robin G. Thomas

U.S. Department of Agriculture, Agricultural Research Service, Nutrient DataLaboratory, Beltsville, Maryland
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Abstract Gebhardt, Susan E., and Robin G. Thomas. 2002. Nutritive Value of Foods. U.S. Department of Agriculture, Agricultural Research Service, Home and Garden Bulletin 72 This publication gives in tabular form the nutritive values for household measures of commonly used foods. It was first published in 1960; the last revision was published in 1991. In thisrevision, values for total dietary fiber have been added and phosphorus values have been removed. Values are reported for water; calories; protein; total fat; saturated, monounsaturated, and polyunsaturated fatty acids; cholesterol; carbohydrate; total dietary fiber; calcium; iron; potassium; sodium; vitamin A in IU and RE units; thiamin; riboflavin; niacin; and ascorbic acid (vitamin C). Data are fromthe U.S. Department of Agriculture Nutrient Database for Standard Reference, Release 13. Keywords: ascorbic acid, calcium, calories, cholesterol, dietary fiber, fatty acids, foods, iron, niacin, nutrient composition, nutrient data, potassium, protein, riboflavin, salt, sodium, total fat, vitamin A

Mention of trade names, commercial products, or companies in this publication is solely for thepurpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture over others not mentioned.

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Revised October 2002

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ContentsAcknowledgments ......................................................................................................................................... iv Abbreviations ................................................................................................................................................ v Introduction................................................................................................................................................... 1 Further information ....................................................................................................................................... 1 Literature cited .............................................................................................................................................. 2 Tables 1Equivalents by volume and weight......................................................................................................... 2 Tips for estimating amount of food consume......................................................................................... 3 Yield of cooked meat per pound of raw meat as purchased................................................................... 4...
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