Meat Poultry and Game-Compositions of Foods

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Published on 31 March 2012 on http://pubs.rsc.org | doi:10.1039/9781849732475-FP001
Meat, Poultry and Game

Fifth supplement to the Fifth Edition of
McCance and Widdowsons
The Composition of Foods
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Meat, Poultry and Game
Fifth supplement to the Fifth Edition of

McCance and Widdowsons
The Composition of Foods
W. Chan, J. Brown, S. M. Lee and D. H. Buss
The Royal Society of Chemistry

and
Ministry of Agriculture, Fisheries and Food
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The publishers make no representation, express or implied, with regard to the accuracy of the
information contained in this book and cannot accept any legal responsibility or liability for any
errors or omissions that may be made.
A catalogue record for this book is available from the British Library.
ISBN 0-85186-380-9
0 The Royal Society of Chemistry 1995
0 The Crown 1995
All rights reserved
No part of this book may be reproduced or transmitted in any form or by any means - graphic,
electronic, including photocopying, recording, taping, or information storage and retrieval
systems -without the written permission from The Royal Society of Chemistry.
Published by the The Royal Society of Chemistry, Cambridge, and the Ministry of Agriculture,
Fisheries, and Food, London.
Photocomposed by Land and Unwin Ltd, Bugbrooke
Printed in the United Kingdom by the Bath Press, Bath
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Page
Acknowledgements
Introduction
Tables
Appendices
vii
Symbols and abbreviations
Beef
10
Veal
26
Lamb
30
Pork
54
Chicken
74
Turkey
94
Other poultry
92
Game
06
Offal
10
Taxonomic and alternative names
119
Proportions of trimmable lean, fat and inedible

material in beef , lamb and pork
127
Proportions of light meat, dark meat, skin and

bone in chicken and turkey
132
The composition of extra lean meat
136
Cooking methods
138
Weight losses on cooking meat
143
Individual fatty acids
148
Vitamin A fractions and ranges in offal
151
Vitamin D fractions
152
Food index
154
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Numerous people have helped during the preparation of this book.

Most of the new analyses in this book were undertaken by The Laboratory of
Government Chemist under the direction of Mr I Lumley and Mrs G Holcombe.
Some of the fatty acid analyses were done by Dr M A Jordan at RHM Technology.
We would like to thank the Meat and Livestock Commission and the British Poultry
Meat Federation Ltd for providing additional data. The Meat and Livestock
Commission and the British Chicken Information Service kindly provided the cover
photographs.
We would also like to express our appreciation for all the help given to us by many
people in the Ministry of Agriculture, Fisheries and Food (MAFF), The Royal
Society of Chemistry (RSC) and elsewhere who were involved in the work leading
up to the production of this book. In particular, we would like to thank Mrs G Tibbs
(formerly RSC) for her help in the production of this supplement.
The preparation of this book was overseen by a committee which, besides the
authors, comprised Dr A M Fehily (HJ Heinz Company Ltd), Ms J Higgs (Meat and
Livestock Commission), Dr J M Hughes (MAFF), Miss A A Paul (MRC Dunn
Nutrition Centre), Mrs P M Richardson (Northwick Park Hospital), Dr A H Skull
(RSC), Professor D A T Southgate (formerly the Institute of Food Research), and
Dr F J Taylor (RSC).
vii
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Published on 31 March 2012 on http://pubs.rsc.org | doi:10.1039/9781849732475-00001
This is the eighth detailed reference book on the nutrients in food, in a series
replacing and extending the information in McCance and Widdowsons The
Composition of Foods. It presents new values for the nutrients in a wide range of
cuts of beef, lamb, pork, poultry, game and offals, both raw and cooked in a variety
of ways, but it does not include bacon, ham and other commercial meat products,
or meat-based dishes, which will be the subject of a separate book.
Because there were few new values for meats when the summary fifth edition of
The Composition of Foods (Holland et a/., 1991b) was being prepared, most of
the meat values in that book were taken directly from the fourth edition (Paul and
Southgate, 1978) and thus reflect the composition of meat in the early 1970s.
There have been substantial changes in the composition of carcase meats since
then, especially reductions in the amounts of fat both on the carcase itself and
after trimming in the shop or in the home. There have also been changes in
cooking methods and an increase in the range of poultry products available. A
wide variety of new analyses was therefore commissioned on a large number of
representative samples of meat collected between 1992 and 1995, and almost all
the values in this book are taken from these analyses. The number of foods
included is also larger, with information on 429 items of carcase meat, poultry,
game and offals compared with 142 in the fifth edition, and there is also an
increase in the number of nutrients shown.
These tables are part of a continuing series produced by the Royal Society of
Chemistry (RSC) and the Ministry of Agriculture, Fisheries and Food (MAFF), who
have been collaborating since 1987 on the development of a comprehensive and
up-to-date database on nutrients in the wide range of foods now available in
Britain. The other detailed supplements in the series currently include Cereals
and Cereal Products (Holland et al.,1988), Milk Products and Eggs (Holland et
al.,1989), Vegetables, Herbs and Spices (Holland et a/., 1991a), Fruit and Nuts
(Holland et a/., 1992a), Vegetable Dishes (Holland ef a/., 1992b), Fish and Fish
Products (Holland et a/., 1993), and Miscellaneous Foods (Chan et a/., 1994).
Computerised versions are also available, details of which can be obtained from
the Royal Society of Chemistry.
Methods
The selection of foods and the determination of nutrient values follows the general
principles used for previous books in this series. The types and cuts of meat,
poultry, game and offals were chosen to represent as far as possible those most
widely available in Britain, and the scientific literature was then reviewed for
information on their composition. Most earlier values could not be used because
of the changes in composition; and because values from other countries in
general refer to meat which is differently cut and trimmed, almost all the
information in this book has been derived from new analyses.
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Literature values
Literature information was only included where full details of the samples were
known and where they were clearly similar to the meats now available in British
shops or caterers. Suitable methods of analysis also had to be used, and the
results had to be available in sufficient detail for a full assessment.
A nalyses
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A large number of new analyses were needed for the production of these tables,
and these were commissioned by the Ministry of Agriculture, Fisheries and Food
from the Laboratory of the Government Chemist (LGC) and from the Meat and
Livestock Commission (MLC). Some fatty acid analyses were also carried out by
RHM Technology. As it was not practical to analyse all of the large number of
types of meat, both raw and cooked in a variety of ways, for every nutrient, the
following protocols were followed.
LGC programme: For all the analyses carried out by the LGC, up to 10 samples
of each item were bought from a wide variety of supermarkets, butchers and
market stalls in South-East England, Bristol, Leeds and Edinburgh. A major
source of variation in the composition of beef, lamb and pork is the proportion of
lean and fat, which can vary substantially at the retail level, so care was taken to
ensure that the samples were as representative as possible in terms of fatness.
Each of the pieces of meat that was to be analysed raw was first separated where
possible into its lean, fat, and any inedible material (bone and gristle) by trimming
with a sharp kitchen knife in the way that consumers might do, and each of these
parts was weighed. For poultry, representative samples of which were also bought
from a variety of outlets, any skin was removed, and the light and dark parts of
the meat as well as the bone were separated and each was weighed. Up to 10
additional samples of each type of meat were bought for each cooking method
that was specified, and after these had been cooked at the LGC (for details, see
the Appendix on page 000) any juices were discarded and these samples too were
separated where appropriate into their lean and fat, inedible parts, light meat,
dark meat and skin, and each was weighed. No attempt was made in this
programme to dissect out all the intermuscular fat from within the lean, and the
method also meant that in some cuts small amounts of fat could on occasion
remain attached to the outside of the lean or small amounts of lean remain
attached to the fat.
As in previous supplements, the individual samples of each type of meat were
combined before analysis, but the lean and fat, and the light meat, dark meat and
skin were always kept separate from each other. Protein (N x 6.25),fat and water
were determined in the lean from every raw and cooked item, in most separated
samples of fat, but skin from different parts of the poultry was combined before
analysis. Nutrient values for whole cuts (i.e. lean and fat together, or meat and
skin together) were then calculated from the nutrients in the separated parts and
the measured weights of these parts. In each case, values for raw lean and fat
were used for raw samples, and values for cooked lean and fat were used for the
cooked samples. A wide range of minerals and vitamins was also analysed in
selected samples, both raw and cooked. For the samples that were not analysed
for all the minerals and vitamins, values from similar cuts and cooking methods
were interpolated, usually in proportion to the protein content of the samples.
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The analytical methods were as described in the fifth edition of The Composition
of Foods (Holland et a/., 1991b). Individual fatty acids were determined as their
methyl esters by capillary gas chromatography, and cholecalciferol and
25-hydroxy cholecalciferol were determined in selected samples of lean and fat
by quantitative HPLC. The amounts of vitamin D in the main tables are the sum
of the cholecalciferol and 5 times the amount of the more active 25-hydroxy
cholecalciferol, but since there is as yet no generally accepted factor for the
vitamin D activity of dietary 25-hydroxy cholecalciferol, the analysed amount of
each form in the main types of meat is given in an Appendix. Further details of
each determination can be provided on request.
MLCprogramme: In separate studies, the MLC determined the amounts of protein
(N x 6.25), fat and water in a large number of beef, lamb and pork cuts taken from
representative animals of known breed, age, gender and conformation. In each
case, as much intermuscular and subcutaneous fat as possible was carefully
separated from the lean with a sharp knife, and all lean and connective tissue
separated from the fat, before the samples were analysed. These values were for
raw meat only, and are given separately in the tables as extra trimmed lean and
fat. Additional values for selected cuts are presented in the Appendix on page
127.
Arrangement of the tables
Food groups
For ease of reference, the values have been brought together in the following
eight groups: Beef and veal; lamb (separated into British and New Zealand); pork;
chicken; turkey; other poultry; game; and offals. For beef, lamb and pork, the cuts
are listed alphabetically, and the first set of values for each is for the raw meat
followed by values for the items as cooked. For most items, values are given for
the lean only, and then for the cut with the amount of fat associated with it when
sold. A number of values are in addition presented per 1009 of meat with its bone,
for convenience of use in those dietary surveys where the weight of meat
including the bone has been recorded, and values for some larger joints are also
presented for the weight including bone for the convenience of caterers. For those
who wish to recalculate the amounts of nutrients in meats with different
(measured) proportions of lean and fat, average values are also given at the
beginning of the sections on beef, lamb and pork for the nutrients in trimmed and
in extra-trimmed lean and fat.
The sequence is different within the chicken and turkey groups, where all the
values for raw meat are presented first, followed by values for casseroled and
stewed poultry, then fried and grilled, and finally roasted birds. Within these
groups, values for the separated dark meat, light meat and skin are usually given
first, followed by the main parts in alphabetical order, and then the whole plucked
and dressed birds (excluding giblets).
Numbering system
As in previous supplements, the foods have been numbered in sequence together
with a unique two digit prefix. For this supplement, the prefix is 18, so that the
full code numbers for the first and last foods in this book are 18-001 and 18-429,
and these are the numbers that will be used in nutrient databank applications.
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Description and number of samples

The names of the foods indicate whether fat, skin or bone was included in the
item, and the cooking method. Information is then given on the number of samples
taken for analysis or, where the values were calculated from the nutrients in the
separated lean, fat, dark meat, light meat or skin, the measured proportions of
each part are shown.
Nutrients
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The nutrient values for each food are shown on four consecutive pages as in most
previous books in this series. The presentation follows the established pattern,
with the nutrients on three of the pages being similar in all supplements, while
those on the second page are the ones most appropriate to (in this supplement)
meats and meat products. All values are given per 100 grams of the food as
described.
Proximates: - The first page for each food shows the edible portion of the food
as described, and then the amounts (in grams per 1009) of water, total nitrogen,
protein, fat, and available carbohydrate expressed as its monosaccharide
equivalent. The foods energy value is also given in kilocalories and in kilojoules.
Protein was derived from the nitrogen values by multiplying them by 6.25 after
subtracting any non-protein nitrogen, and the energy values were derived by
multiplying the amounts of protein and fat (and carbohydrate, if present) by the
factors in Table 1.
Table 1: - Energy conversion factors
Protein
Fat
Avai Iab le carbohydrate
expressed as monosaccharide
kcal/g
4
9
3.75
kJ/g
17
37
16
Carbohydrates, fibre and fats: - The second page gives the amounts of saturated
fatty acids, total monounsaturates (i.e. cis and trans together) and total
polyunsaturates (also cis and trans together) in each meat, plus the amounts of
cholesterol. There is an additional column showing the total amounts of trans fatty
acids in each food, but these cannot be added to the values in the previous
columns since this would double-count the trans acids. Selected values for the
main individual saturated, monounsaturated and polyunsaturated fatty acids are
given in the Appendix on page 148, but the amounts of a much wider range of
fatty acids in the full range of foods will be published in a forthcoming supplement.
The second page also includes columns for starch, sugars and dietary fibre, but
because meats other than offals do not contain measurable amounts of any of
these, most values have been imputed as zero. This layout has been used for
consistency with the next supplement on the composition of meat products and
meat dishes, many of which include carbohydrates.
Minerals and vitamins: - The range of minerals and vitamins shown is the same
as in previous books. The values for total carotene and vitamin E have been
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corrected for the relative activities of the different fractions using the factors given
in the fifth edition of The Composition of Foods (Holland et a/., 1991b), but
because the amounts of these fractions are so small they are not given in this
supplement; they are, however, available on request. Retinol and carotene values
below the limit of detection (usually 5pg per 1OOg) are given as trace. The vitamin
D activity of the food has been taken as the sum of the cholecalciferol and five
times the amount of any of the more active metabolite 25-hydroxycholecalciferol
known to be present. Except in the offals, vitamin C was not measured but
imputed to be zero.
Appendices
This supplement contains a number of appendices. The first indicates the parts
of the carcase from which the main items are derived and some of the more
common names for different cuts of meat in different parts of Britain. The second
shows for raw and cooked beef, lamb and pork the means and ranges of fat, lean
and inedible matter (bone and sometimes gristle) in the individual samples prior
to pooling. Then for poultry, the means and ranges of white meat, dark meat, skin
and bone are shown. The next appendix gives the composition of some new
leaner cuts of meat produced by seam butchery, and this is followed by
appendixes describing the cooking methods used and the means and ranges
found for the loss of weight (fat and water) when different cuts of meat were
cooked. Three further appendixes give details of the individual fatty acids in the
major types of meat, the amounts of vitamin A in offals and of vitamin D in selected
meats.
Nutrient variability
Almost all foods vary somewhat in composition, and this is especially true for
meat. First, there are substantial variations in the amount and composition of both
the lean and the fat with breed, age, season and the proportion of grass and
concentrates in the animals feed. The amount of fat in the lean also varies with
the original fatness of the animal, and the amount of fat in the fat (and its fatty
acid composition) varies with the cut. There can also be substantial and variable
trimming of the fat before the meat is sold, and in the home and in catering
establishments before or after cooking. Furthermore, the length and temperature
of cooking, and the size of the meat being cooked, all influence the nutrient
content of the meat as eaten. The amount of fat in meat has been steadily
decreasing and is continuing to decrease, so to help allow for all possible options
the data in the main tables gives the nutrients in lean and fat separately as well
as in the main cuts of meat. In addition, the nutrients in fully trimmed meat where
all the visible fat has been removed are shown.
The values for most foods in this book are averages based on a number of
representative items or cuts bought between 1992 and 1995, but it is important
to remember that besides becoming leaner, the nutritional value of any meat can
at any time be significantly different from the average. Although some indication
of variability is given in the Appendixes, it is important when using these tables
to ensure that the product is as similar as possible to that described here. This
requires that, whenever the contribution of meats to nutrient intakes is being
assessed, the amount of visible fat remaining on the meat and the method and
extent of cooking are as far as possible taken into account.
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It is also important to bear in mind that for some related cuts, apparent (but usually
small) differences in composition may reflect analytical variations as much as real
differences in composition.
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The introduction to the fifth edition of The Composition of Foods contains a more
detailed description of these and many other factors that should be taken into
account in the proper use of food composition tables. Users of the present
supplement are advised to read them and take them to heart.
References to introductory text

Paul, A.A. and Southgate, D.A.T. (1978) McCance and Widdowsons The
Composition of Foods, 4th edition, Her Majestys Stationery Office, London
Holland, B., Unwin, I.D., and Buss, D.H. (1988) Cereals and Cereal Products.
Third supplement to McCance and Widdowsons The Composition of Foods,
Royal Society of Chemistry, Cambridge
Holland, B., Unwin, I.D., and Buss, D.H. (1989) Milk Products and Eggs. Fourth
supplement to McCance and Widdowsons The Composition of Foods, Royal
Society of Chemistry, Cambridge
Holland, B., Unwin, I.D., and Buss, D.H. (1991a) Vegetables, Herbs and Spices.
Fifth supplement to McCance and Widdowsons The Composition of Foods, Royal
Holland, B., Welch, A.A., Unwin, I.D., Buss, D.H., Paul, A.A. and Southgate,
D.A.T. (1991 b) McCance and Widdowsons The Composition of Foods, 5th
edition, Royal Society of Chemistry, Cambridge
Holland, B., Unwin, I.D., and Buss, D.H. (1992a) Fruit and Nuts. First supplement
to 5th edition of McCance and Widdowsons The Composition of Foods. Royal
Holland, B., Welch, A.A., and Buss, D.H. (1992b) Vegetable Dishes. Second
supplement to 5th edition of McCance and Widdowsons The Composition of
Foods. Royal Society of Chemistry, Cambridge
Holland, B., Brown, J., and Buss, D.H. (1993) Fish and Fish Products. Third
Chan, W., Brown, J., and Buss, D.H. (1994) Miscellaneous Foods. Fourth
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PROPORTIONS OF LIGHT MEAT, DARK MEAT, SKIN AND

BONE IN CHICKEN AND TURKEY
Every sample of raw and cooked chicken and turkey was separated before analysis into its light
meat, dark meat, skin and bone where appropriate, and in the cooked samples the skin was
further separated into crisp or dry skin (which contains little fat or water), moist skin and under
skin (the skin under roasted birds where juices adhere and which is generally not eaten). The
amounts were weighed, and the proportions are given below. It is important to realise that each
set of values was derived from different samples. Small differences may therefore reflect
differences between the samples as much as the effect of cooking.
Chicken and turkey are all with bone except where stated.
Whole chicken and turkey refers to the dressed carcase weight, without head, feet, feathers and
giblets.
132
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Number of
samples
White
meat
Dry
skin
Dark
meat
Means and ranges (?%)

Moist
skin
Under
skin
Bone
CHICKEN a
Raw
Whole chicken, small
large
corn-fed
Poussin
Leg quarter
Wing quarter
5
5
6
5
5
5
Casseroled
With skin
Breast
Breast, without bone
Drumsticks
Leg quarter
Thigh
Wing quarter
Without skin
Breast
Drumsticks
Leg quarter
Thigh
Wing quarter
Deep-fried
Half
Leg quarter
Leg and wing
Wing quarter
t2
1
5
3
1
19
23
27
20
0
43
(15-24)
(20-25)
(19-31)
(18-23)
(37-49)
26
28
23
23
53
7
(23-28)
(26-30)
(20-29)
(20-28)
(49-58)
(0-11)
81
89 (88-92)
0
13 (12-14)
0
40 (36-44)
39 (37-40)
64 (63-67)
14 (12-17)
71
0
19 (13-25)
0
56 (55-56)
70
37
76
17
29
1 (0-5)
24 (19-31)
40
32
54 (49-60)
36 (31-39)
10
0
0
0
0
0
0
0
0
55 (52-59)
0
(62-79)
(26-49)
(72-79)
(13-20)
11
12 (8-14)
11 (9-12)
20
Chicken has been classified according to the following weights:

srnall/standard 1.1-1.4kg, medium 1.4-1.8kg, large 1.8-2.3kg, super 2.3-2.7kg, family 2.7+kg.
16
17
15
15
16
16
(13-19)
(13-22)
(13-18)
(12-18)
(12-23)
(13-17)
0
0
0
0
0
0
39
32
35
42
31
34
(33-41)
(31-33)
(34-37)
(36-49)
(28-36)
(26-39)
9
10
10
11
19
13
(8-12)
(8-14)
(0-14)
(17-21)
(12-17)
0
0
0
0
0
0
10
0
34
37
16
33
(26-38)
(34-40)
(14-20)
(31-36)
0
0
0
0
0
0
0
0
0
0
29
30
44
24
27
(2-39)
(38-49)
(21-27)
(23-32)
0
0
0
0
0
0
0
0
28
33 (28-37)
29 (26-32)
31
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P
0
Number of
samples
Dark
meat
White
meat
Dry
skin
Mean and ranges (%)

Moist
skin
Under
skin
Bone
Chicken confinued
Grilled
With skin
Breast
Breast, without bone
Without skin
Breast
Roasted
Whole chicken, small
medium
large
super
family
frozen, small
medium
large
super
family
COWfed
Drumsticks
10
7
72 (65-93)
91 (88-94)
0
0
6 (3-10)
6 (5-10)
2 (0-8)
1 (0-2)
0
0
91 (91,91)
2
2
1
3
2
3
2
1
1
2
6
20
21
21
28
28
30
25
27
24
21
25
24
0
(19-23)
(21,21)
(24-35)
(30,30)
(24-29)
(25-28)
(25-26)
(23-27)
27
28
25
29
27
30
29
30
31
31
26
57
(27,27)
(28,28)
(23-32)
(24-30)
(29-32)
(28-30)
(30-32)
(23-30)
(52-62)
4
5
4
6
5
5
3
5
5
6
6
4
(4,4)
(4-5)
(5-6)
(3-6)
(4-7)
(1-5)
(5-6)
(4-8)
(0-7)
3
5
3
3
4
4
4
4
5
1
4
3
(2-4)
(55)
(2-4)
(1-7)
(1-6)
(2-6)
(1-2)
(2-5)
(1-6)
3
5
3
2
1
1
3
1
3
2
2
0
20 (13-27)
0
9 (999)
(393)
(4-5)
(2-3)
(0-2)
(1-3)
(2-3)
(2,2)
(2-3)
42
37
38
32
33
33
35
36
35
34
37
37
(39-45)
(35-38)
(30-33)
(30-36)
(31-37)
(33-37)
(35-33)
(35-42)
(31-42)
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Number of
samples
White
meat
Dark
meat
7
7
7
28 (22-35)
31 (24-36)
37 (30-43)
30 (23-39)
28 (23-32)
26 (22-33)
0
0
0
3
2
3
2
5
2
1
1
4
2
2
9
27
31
38
38
29
29
26
26
28
34
30
0
27
28
26
27
30
30
36
23
31
27
32
66
3
3
4
4
4
3
3
2
3
3
4
4
Dry
skin
Mean and ranges (%)

Moist
skin
Under
skin
Bone
TURKEY a
Raw
Whole turkey, small
medium
extra large
Roasted
Whole turkey, small
medium
large
extra large
frozen, medium
large
extra large
self-basting, frozen, small
medium
large
extra large
Drumsticks
(25-29)
(29-33)
(34-40)
(31-45)
(26-32)
(26-33)
(26-29)
(28-40)
(29-32)
(25-28)
(27-29)
(22-29)
(23-33)
(23-34)
(30,30)
(29-33)
(24-30)
(30-34)
(60-75)
(2-4)
(2-4)
(3-6)
(3-5)
(2-5)
(2-3)
(2-4)
(2-3)
(3-5)
(2-6)
9 (6-10)
8 (7-10)
9 (5-14)
0
0
0
2
1
2
2
2
3
2
3
2
1
1
2
1
2
2
1
2
2
3
2
2
3
2
0
(1-5)
(191)
(1-3)
(1-3)
(2-3)
(3,3)
(1-3)
(1-2)
(0-2)
(1-4)
34 (27-40)
34 (28-41)
27 (22-32)
(1-2)
(22)
(1-2)
(1-2)
(1-2)
(1-2)
(1-2)
(1-4)
(1-2)
39
35
29
28
33
33
30
43
34
32
31
27
ul
0
a Turkey has been classified according to the following weights: small/mini
1.1 -2.3kg, medium 2.3-4.5kgJ large 4.5-7.3k9, extra large 7.3tkg.
(38-40)
(33-36)
(23-31)
(25-30)
(29-38)
(31-36)
(32-35)
(30-34)
(31-32)
(20-34)
/05/2013 09:40:33.
PROPORTIONS OF TRIMMABLE LEAN, FAT AND

INEDIBLE MATERIAL IN BEEF, LAMB AND PORK
Every sample of raw and cooked beef, veal, lamb and pork was separated before analysis into
its lean, fat and inedible material (mainly bone, but also any gristle or crackling). The amounts
were weighed, and the proportions are given below. It is important to realise that each set of
values was derived from different samples. Small differences may therefore reflect differences
between the samples as much as the effect of cooking.
Number
of
samples
Trimmable
lean
Means and ranges (%)

Trimmable
Inedible
fat
Braising steak, raw

braised
slow-cooked
10
10
10
92 (82-100)
90 (76-97)
88 (82-100)
7 (0-18)
9 (2-22)
10 (0-15)
1 (0-6)
0 (0-3)
Brisket, raw
boiled
10
10
79 (50-92)
82 (45-96)
19 (6-49)
15 (2-52)
1 (0-11)
2 (0-17)
Fillet steak, raw

fried
grilled
from steakhouse
17
16
20
7
94
96
97
97
BEEF
(89-98)
(88-100)
(86-100)
(94-100)
6
4
3
3
0 (0)
(0-11)
(0-12)
(0-13)
(0-6)
0 (0-2)
0 (0-1)
0 (0-2)
0 (0)
6
6
76 (55-91)
76 (59-92)
23 (8-44)
21 (8-39)
0 (0-1)
2 (0-8)
Fore-rib, raw
microwaved
roasted
10
10
10
63 (39-81)
64 (46-75)
65 (51-77)
21 (10-35)
18 (13-30)
18 (11-27)
15 (2-31)
17 (10-25)
16 (6-23)
Rump steak, raw

barbecued
fried
grilled
stir-fried
cooked from steakhouse
10
10
12
10
10
6
88
91
87
91
86
85
(76-98)
(79-100)
(79-100)
(75-99)
(72-100)
(81-90)
11
8
12
8
13
14
(1-23)
(0-21)
(0-19)
(1-25)
(0-27)
(9-18)
Silverside, raw
pot-roasted
salted, raw
boiled
10
10
8
8
80
85
80
88
(72-92)
(79-91)
(73-85)
(79-93)
18
14
19
11
(7-28)
(9-20)
(14-26)
(7-20)
Sirloin joint, roasted
10
82 (65-94)
Flank, boneless, raw

pot-roasted
16 (5-31)
1 (0-11)
0 (0)
0 (0-3)
0 (0-1)
0 (0)
0 (0)
1 (0-5)
0 (0)
0 (0-1)
0 (0)
0 (0-3)
127
View Online
Number
of
samples
Trimmable
lean
Means and ranges (YO)

Trimmable
Inedible
fat
/05/2013 09:40:33.
Beef continued
Sirloin steak, raw
fried
grilled, rare
-, medium-rare
-, well-done
from steakhouse
16
10
10
19
10
7
80
82
83
86
86
85
(65-91)
(75-91)
(76-91)
(71-93)
(70-94)
(64-94)
18
16
16
12
13
14
(6-34)
(7-25)
(9-24)
(7-29)
(6-29)
(6-35)
Stewing steak, raw

pressure-cooked
stewed
frozen, stewed
10
10
10
10
90
89
84
85
(83-98)
(74-100)
(67-100)
(71-91)
9
10
14
13
(1-16)
(0-25)
(0-31)
(7-27)
Topside, raw
micro waved a
roasted, rnedium-rarea
-, well-donea
10
10
10
10
84
89
87
88
(78-94)
(81-94)
(76-92)
(78-93)
15
11
12
11
(6-22)
(5-19)
(7-23)
(6-21)
1
1
0
1
1
(0-9)
(0-9)
(0-2)
(0-15)
(0-5)
0
0
0
0
(0)
(0-3)
(0)
(0)
1 (0-7)
1 (0-6)
0 (0)
0 (0)
0 (0)
VEAL
9
9
99 (96-100)
99 (97-100)
0 (0-2)
0 (0-2)
0 (0-3)
0 (0-2)
Best-end neck, cutlets, raw

barbecued
grilled
13
10
33
45 (35-60)
51 (34-61)
48 (30-73)
28 (16-40)
19 (11-34)
23 (5-49)
26 (16-34)
28 (15-40)
28 (16-40)
Breast, raw
roasted, medium
bone-in, raw
10
10
4
66 (50-81)
62 (46-86)
30 (29-32)
33 (20-48)
36 (13-54)
42 (35-48)
28 (23-36)
Chump chops, raw

fried
26
21
67 (42-79)
65 (32-85)
21 (11-32)
20 (6-32)
12 (0 -26)
14 (0-43)
Chump steaks, raw

fried
12
14
80 (73-89)
80 (57-94)
21 (10-26)
19 (5-41)
Leg chops, trilled

extra lean , raw
13
4
79 (53-92)
86 (80-92)
5 (2-10)
7 (4-12)
0 (0)
0 (0)
15 (5-45)
Escalope, raw
fried
LAMB
Including fat tied on

Extra lean is sold as Tenderlean in some supermarkets
128
0 (0)
0 (0)
7 (,4-11)
View Online
Number
of
samples
Trirnrnable
lean
Means and ranges (Oh)

Trimmable
Inedible
fat
Leg steaks, grilled

extra leana, raw
16
6
92 (84-98)
93 (84-99)
Leg whole, raw

roasted, medium
-, well-done
New Zealand, roasted, medium
-, frozen, raw
-, -, roasted, medium
3
10
10
7
10
10
65
67
67
67
64
65
half fillet, braised
10
66 (43-81)
13 (4-31)
20 (1 1-29)
half knuckle, pot-roasted

extra leana, raw
10
4
65 (58-71)
66 (63-69)
8 (5-12)
12 (10-15
26 (20-34)
22 (16-25)
boneless, roasted, medium
10
90 (84-93)
8 (5-14)
Loin chops, raw

grilled
microwaved
roasted
frozen, New Zealand, grilled
extra leana, raw
17
33
32
35
44
15
56
61
58
56
59
50
Loin joint, raw

roasted, medium
4
10
50 (43-56)
56 (48-68)
26 (24-29)
16 (8-27)
Neck fillet, raw

slices, grilled
strips, stir-fried
10
10
10
87 (75-98)
89 (72-98)
84 (69-96)
12 (1-24)
9 (1-22)
14 (2-30)
Rack of lamb, raw

roasted
4
10
50 (42-63)
48 (25-76)
22 (18-25)
25 (5-37)
28 (16-32)
25 (10-37)
Shoulder, whole, raw

roasted, medium
frozen, New Zealand,
roasted, medium
half bladeside, pot-roasted
half knuckle, braised
extra leana, raw
diced, kebabs, grilled
3
10
9
60 (58-63)
60 (48-65)
58 (52-61)
19 (17-21)
17 (12-23)
19 (13-23)
20 (18-25)
21 (18-28)
22 (19-33)
10
10
4
10
10
57
57
58
82
85
22
20
24
16
15
19 (7-29)
22 (15-31)
18 (15-22)
Stewing lamb, raw

pressure-cooked
stewed
10
10
10
53 (33-99)
55 (39-98)
56 (43-91)
/05/2013 09:40:33.
Lamb continued
(59-71)
(62-73)
(61-73)
(53-85)
(55-70)
(60-70)
(43-65)
(47-75)
(27-72)
(27-74)
(39-74)
(31-61)
(52-66)
(40-72)
(52-62)
(70-97)
(62-100)
8 (2-15)
4 (1- 7)
13
8
8
6
12
8
22
19
23
21
20
24
(8-17)
(5-11)
(4-12)
(2-12)
(6-23)
(3-12)
(14-29
(6-36)
(9-42)
(6-37)
(4-35)
(19-41)
(15-27)
(10-27)
(19-32)
(2-27)
(0-38)
13 (1-27)
12 (2-25)
10 (0-25)
0 (0)
3 (0-8)
22
23
24
26
23
25
(20-24)
(18-31)
(17-31)
(15-38)
(15-32)
(19-29)
0 (0)
21
19
18
22
21
26
(13-32)
(9-30)
(10-31)
(12-38)
(9-42)
(18-37)
23 (17-31)
26 (19-34)
0 (0)
0 (0)
0 (0)
0 (0)
0 (0)
33 (0-56)
33 (0-59)
32 (0-49)
Extra lean is sold as Tenderlean in some supermarkets
129
View Online
Number
of
samples
Trimmable
lean
Means and ranges (%)

Trimmable
Inedible
fat
12
10
24
60 (29-81)
57 (46-72)
49 (16-70)
32 (19-45)
31 (16-48)
32 (12-62)
8 (0-26)
11 (0-29)
l!ja (0-37)
Chump chops, raw

fried
8
6
71 (50-90)
62 (46-81)
15 (7-23)
22 (1 1-34)
18 (3-27)
15 (8-23)
Chump steaks, raw

fried
13
18
91 (86-100)
91 (80-100)
9 (0-14)
9 (0-21)
Diced, raw
casseroled
slo w-cooked
kebabs, grilled
10
10
10
10
91
96
98
96
8
2
2
4
Fillet, raw
grilled
stir-fried
10
10
10
97 (94-100)
98 (94-100)
99 (93-100)
Hand, shoulder, boneless, raw

pressure-cooked
roasted
bone-in, raw
10
10
10
73
66
71
62
Leg, raw
knucklelshank, raw
fillet, raw
10
3
2
68 (52-80)
48 (35-64)
74 (73-75)
18 (12-28)
18 (16-21)
15 (13-16)
0 (0)
0 (0)
0 (0)
0 (0-1)
0 (0)
oa (0)
22 (9-39)
13 (4-28)
33 (16-44)
12 (11-12)
Leg joint, microwaved

roasted, medium
-, well-done
frozen, roasted, medium
10
10
10
4
64
69
67
71
(49-78)
(60-82)
(52-79)
(66-75)
16
14
17
7
(7-27)
(7-24)
(12-23)
(6-7)
16a
15
14a
14a
(9-35)
(6-22)
(6-29)
(11-21)
Loin chops, raw

barbecued
grilled
microwaved
roasted
frozen, grilled
6
19
22
18
16
34
59
68
60
65
59
(40-71)
(49-83)
(44-74)
(51-74)
(46-73)
55 (38-76)
25
15
15
14
17
15
(16-34)
(8-21)
(7-27)
(6-24)
(8-32)
(6-25)
16
16
23a
20
24
29
(5-26)
(0-29)
(13-39)
(11-31)
(8-34)
(13-44)
Loin joint, raw

pot-roasted
roasted
6
10
10
61 (53-66)
55 (42-66)
58 (45-67)
20 (12-25)
19 (22-36)
16 (14-26)
/05/2013 09:40:33.
PORK
Belly, jointlslices, raw

joint, roasted
slices, grilled
a Excludes
(81-99)
(90-100)
(78-100)
(88-100)
(59-86)
(59-79)
(55-83)
(46-72)
(1-18)
(0-6)
(0-6)
(0-12)
3 (0-6)
2 (0-6)
1 (0-7)
26
33
18
15
(14-40)
(20-40)
(16-43)
(14-20)
0
0
0
0
0
0
(0)
(0)
(0)
(0)
(0)
(0)
19 (15-25)
15 (2-26)
21a (10-30)
crackling. Crackling constitutes 3(O-13)Y0 for belly slices, grilled; 9(5-15)Y0 for handshoulder, roasted; 2(0-14)% for leg joint, microwaved; 1(O-8)Y0for leg joint, roasted, well-done;
7(3-11)% for leg joint, frozen, roasted, medium; 1(0-14)Y0for loin chops, grilled; 4(0-11)Yo loin
joint, roasted
130
View Online
Means and ranges (Yo)

Trimmable
Inedible
fat
Number
of
samples
T iimmable
lean
Loin steaks, raw

fried
24
22
80 (65-97)
76 (54-89)
20 (3-35)
23 (10-45)
0
0
Spare-rib chops, braised

joint, pot-roasted
24
10
65 (40-100)
67 (52-90)
10 (0-30)
32 (8-44)
23
0
Spare-ribs, sliced, raw

grilled
10
10
41 (28-52)
39 (28-53)
6 (0-9)
6 (0-16)
52
54
Steaks, raw
grilled
stewed
15
19
15
89 (64-97)
92 (77-98)
89 (69-97)
11 (3-35)
8 (2-21)
9 (2-30)
0
0
0
/05/2013 09:40:33.
Pork continued
131
/05/2013 09:41:03.
Butchery techniques which carefully separate the muscles and remove all possible fat from
between them are known as seam butchery, and are of increasing importance. Cuts produced
from seam butchery differ from traditional cuts, are particularly low in fat, and are now available
at retail and increasingly found on restaurant menus. The amounts of the main nutrients in
representative samples of these cuts are,presented in this appendix.
Further details can be obtained from the references in this appendix, and from the Meat and
Livestock Commission, Milton Keynes MK6 1AX.
Composition of extra lean meat per 1OOg

Edible
Total
Proportion Water Nitrogen Protein
9
9
9
9
Food
Fat
9
CarboEnergy
hydrate
value
g
kcal
kJ
Beef
1.oo
1.oo
1.oo
73.1 3.58
74.3 3.42
70.9 3.42
22.4
21.4
21.4
3.4
3.4
6.9
0
0
0
120 503
116 486
148 618
32 samples
32 samples
32 samples
1.oo
1.oo
1.oo
75.8 3.46
73.1 3.54
75.8 3.46
21.6
22.1
21.6
1.7
3.9
1.7
0
0
0
102 426
124 517
102 426
27 samples
1.oo
74.1 3.23
20.2
5.2
128 534
27 samples
1.oo
70.0 3.31
20.7
8.0
152 648
Lean cubeslstir fry

43 samples
Mini jointskteak bars 43 samples
Skirt steaks
43 samples
Park
Escalopeslnuggets
Medallions
Mini leg joints
Lamb
Leg steaksktir
frylmini joints
Medallions
136
/05/2013 09:41:03.
View Online
Composition of extra lean meat per 1009
Food
Dietary fibre
Total Southgate Englyst
Starch sugars method method
9
9
9
9
Satd
9
Fatty acids
cis & trans
Mono- Poly- Total
unsatd unsatd Trans
9
9
9
Cholesterol
mg
Beef
Lean cubeslstir fry
Mini jointslsteak bars
Skirt steaks
0
0
0
0
0
0
0
0
0
0
0
0
1.37
1.38
2.90
1.44
1.45
2.86
0.16
0.15
0.25
N
N
N
N
N
N
0
0
0
0
0
0
0
0
0
0
0
0
0.62
1.52
0.62
0.62
1.44
0.62
0.27
0.54
0.27
N
N
N
N
N
N
Pork
Escalopeslnuggets
Medal1ions
Mini leg joints
Lamb
Leg steakslstir
fry/mini joints
Medallions
REFERENCES
Analytical Methods Committee (1991) Nitrogen factors for pork: a reassessment. Analyst 116,
761 -766
Analytical Methods Committee (1993) Nitrogen factors for beef: a reassessment. Analyst 118,
1217-1226
Analytical Methods Committee (1995) Nitrogen factors for sheepmeat: Part 2. Analyst, In press
137
/05/2013 09:35:45.
The
Tables
/05/2013 09:35:45.
View Online
Symbols and abbreviations used in the tables
/05/2013 09:35:45.
Symbols
0
None of the nutrient is present
Tr
Trace
The nutrient is present in significant quantities but

there is no reliable information on the amount
Estimated value
Abbreviations
MLC
LGC
Meat and Livestock Commission

Laboratory of The Government Chemist
Satd
Monounsatd
Polyunsatd
Saturated
Monounsaturated
Polyunsaturated
Tryptophan
/05/2013 09:35:45.
Beef
18-001 to 18-021
Composition of food per lOOg
No. Food
18-
Description and main data sources
1 Beef, average, trimmed lean, raw

2 extra trimmed lean, raw
3 trimmed fat, raw
4
extra trimmed fat, raw
5 fat, cooked
6 Braising steak, raw, lean
7 -, lean and fat
8 braised, Iean
9 -, lean and fat
10 slow cooked, lean
11 -, lean and fat
12 Brisket, raw, lean
13 -, lean and fat
14 boiled, lean
15 -, lean and fat
16 Fillet steak, raw, lean
17 -, lean and fat
18 fried, Iean
19 -, lean and fat
20 grilled, lean
21 -, lean and fat
LGC; average of 10 different cuts

MLC; weighted average of 13 different cuts
10 samples
Calculated from 92% lean and 7% fat
10 samples
10 samples
10 samples
10 samples
17 samples
16 samples
20 samples
Edible
Total
CarboEnergy
Proportion Water Nitrogen Protein Fat hydrate
value
9
9
9
9
g
kcal
kJ
1.oo
1.oo
1.oo
1.oo
1.oo
1.oo
0.99
1.oo
1.oo
1.oo
1.oo
1.oo
0.99
1.oo
0.98
1.oo
1.00
1.oo
1.oo
1.oo
1.oo
71.9
72.5
35.0
20.9
33.6
72.1
69.4
55.5
53.1
60.0
57.1
71.0
61.8
57.2
51.7
72.3
70.7
62.6
61.9
62.6
61.6
3.60
3.45
3.02
1.08
2.48
3.49
3.31
5.50
5.26
5.02
4.64
3.38
2.94
5.02
4.45
3.39
3.34
4.51
4.48
4.66
4.59
22.5
21.6
18.9
6.8
15.5
21.8
20.7
34.4
32.9
31.4
29.0
21.1
18.4
31.4
27.8
21.2
20.9
28.2
28.0
29.1
28.7
5.1
5.1
53.6
72.2
52.3
5.7
8.6
9.7
12.7
7.9
11.2
6.1
16.0
11.0
17.4
6.1
7.9
7.9
8.9
8.0
9.5
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
136
132
558
677
533
139
160
225
246
197
217
139
218
225
268
140
155
184
192
188
200
571
556
2305
2786
2199
582
670
944
1029
826
907
584
905
941
1116
586
648
772
805
791
839
/05/2013 09:35:45.
18-001 to 18-021
Composition of food per 1OOg
Beef
No. Food
18-

3 trimmed fat, raw
4
5 fat, cooked
7 -, lean and fat
8 braised, lean
9 -, lean and fat
11 -, lean and fat
13 -, lean and fat
14 boiled, lean
15 -, lean and fat
17 -, lean and fat
18 fried, lean
19 -, lean and fat
20 grilled, lean
21 -, lean and fat
Starch
9
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Total
sugars
9
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Dietary fibre
Southgate Englyst
method
method
9
9
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Satd
9
Fatty acids
cis & trans
MonoPolyunsatd
unsatd
9
9
2.2
2.0
24.9
36.2
24.3
2.4
3.8
4.1
5.3
3.4
4.8
2.5
6.7
4.6
7.2
2.8
3.8
2.1
2.7
3.6
4.4
2.3
2.0
24.2
29.6
23.4
2.5
3.8
4.1
5.2
3.3
4.7
2.5
7.1
5.0
7.7
2.4
3.1
1.8
2.2
3.2
3.9
0.3
0.2
1.7
1.9
1.8
0.3
0.4
0.6
0.8
0.5
0.7
0.2
0.6
0.4
0.7
0.3
0.4
0.6
0.6
0.5
0.5
Total
trans
9
0.1
N
2.3
N
2.4
0.2
0.3
0.3
0.5
0.3
0.4
0.2
0.7
0.5
0.7
0.2
0.2
0.2
0.2
0.2
0.2
Cholesterol
mg
58
N
72
N
97
63
62
100
100
90
87
54
53
77
76
61
65
81
83
71
72
/05/2013 09:35:45.
Beef
No. Food
18-
I Beef, average, trimmed lean, raw

2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
extra trimmed lean, raw

trimmed fat, raw
fat, cooked
Braising steak, raw, lean
-, lean and fat
braised, Iean
-, lean and fat
slow cooked, lean
-, lean and fat
Brisket, raw, lean
-, lean and fat
boiled, lean
-, lean and fat
Fillet steak, raw, lean
-, lean and fat
fried, lean
-, lean and fat
grilled, lean
-, lean and fat
18-001 to 18-021
Inorganic constituents per 1OOg food
Na
63
N
26
N
35
64
60
62
60
53
50
59
50
50
46
44
43
68
67
70
67
350
N
140
N
200
320
300
340
330
260
250
330
280
250
230
340
330
390
390
400
390
Ca
5
N
5
N
6
5
5
8
8
7
7
4
4
9
8
4
4
6
6
6
6
Mg
22
N
9
N
12
20
19
23
22
20
19
21
18
21
19
23
22
27
27
27
27
200
N
79
N
110
190
180
220
21 0
200
190
190
160
200
170
210
200
240
230
250
240
mg
Fe
1.8
N
0.7
N
1.o
1.5
1.4
2.7
2.6
2.5
2.3
1.7
1.5
2.2
1.9
2.1
2.0
2.3
2.3
2.3
2.3
P9
cu
Zn
CI
Mn
Se
0.03
N
0.02
N
0.01
Tr
Tr
Tr
Tr
Tr
Tr
0.03
0.03
Tr
Tr
Tr
Tr
Tr
Tr
N
N
4.1
N
1.I
N
1.5
6.0
5.6
9.5
8.7
8.5
7.6
3.4
2.9
6.6
5.6
2.8
2.7
5.1
5.0
5.2
5.1
51
N
28
N
39
54
51
62
61
31
31
49
43
56
51
51
50
56
56
58
57
0.01
N
Tr
N
0.01
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
0.02
0.02
0.02
0.02
Tr
Tr
N
N
7
N
2
N
3
7
7
11
10
10
9
7
6
10
9
7
7
9
9
10
10
10
N
10
N
14
17
16
15
15
12
12
10
9
10
10
7
7
10
10
11
11
/05/2013 09:35:45.
Beef
18-001 to 18-021
Vitamins per 1OOg food
Retinol Carotene Vitamin Vitamin Thiamin
No. Food
18-
PS

2
extra trimmed lean, raw
3 trimmed fat, raw
4
5 fat, cooked
7 -, lean and fat
8 braised, lean
9 -, lean and fat
-, lean and fat
11
13 -, lean and fat
14 boiled, lean
15 -, lean and fat
17 -, lean and fat
18 fried, lean
19 -, lean and fat
grilled, lean
20
-, lean and fat
21
Tr
N
Tr
N
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Ribo-
PS
PS
mg
mg
mg
Tr
N
Tr
N
Tr
Tr
Tr
8
7
8
7
Tr
Tr
8
7
Tr
Tr
8
8
8
8
0.5
N
Tr
N
Tr
0.5
0.5
0.8
0.7
0.7
0.5
0.5
0.4
0.7
0.6
0.5
0.4
0.6
0.6
0.7
0.6
0.13
N
0.06
N
0.08
0.09
0.09
0.02
0.03
0.04
0.04
0.14
0.12
0.01
0.02
0.12
0.12
N
N
0.06
0.06
0.10
N
0.04
N
0.05
0.07
0.07
0.05
0.05
0.04
0.04
0.09
0.08
0.04
0.04
0.14
0.13
0.1 2
0.12
0.12
0.12
0.21
N
0.13
N
0.18
0.28
0.27
0.26
0.26
0.20
0.19
0.24
0.21
0.22
0.20
0.28
0.28
0.25
0.25
0.26
0.26
Niacin
flavin
Trypt
-
Vitamin Vitamin Folate
Panto-
Biotin Vitamin
60
B6
812
thenate
mg
mg
mg
Pg
PS
mg
PS
mg
5.0
N
1.2
N
1.6
4.2
3.9
5.2
4.9
3.5
3.2
4.9
4.0
4.3
3.7
4.7
4.6
6.2
6.1
6.4
6.3
4.7
N
1.7
N
1.8
4.6
4.3
8.0
7.5
7.0
6.3
4.4
3.7
7.0
6.0
4.5
4.3
6.3
6.2
6.5
6.4
0.53
N
0.17
N
0.23
0.45
0.42
0.34
0.33
0.28
0.27
0.51
0.43
0.19
0.19
0.47
0.46
0.59
0.58
0.61
0.60
2
N
1
N
2
2
2
3
3
3
2
2
2
3
2
2
2
2
2
2
2
19
N
18
N
26
50
53
54
52
49
45
14
14
14
15
10
11
16
17
17
17
0.75
N
0.43
N
0.60
0.61
0.59
0.55
0.57
0.40
0.40
0.71
0.63
0.50
0.49
1.05
1.02
0.83
0.83
0.85
0.84
1
N
1
N
2
1
1
2
2
2
2
1
1
2
2
1
1
2
2
2
2
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
/05/2013 09:35:45.
Beef continued
18-022 to 18-041
No. Food
Edible
Total
CarboProportion Water Nitrogen Protein Fat hydrate
g
18-
22 Fillet steak, from steakhouse,

lean
23 -, lean and fat
24 Flank, raw, lean
25 -, lean and fat
26 pot-roasted, lean
27 -, lean and fat
28 Fore-rib/rib-roast, raw, lean
29 -, lean and fat
30
microwaved, lean
31
-, lean and fat
32 -, -, weighed with bone
33 roasted, lean
34
-, lean and fat
36 Mince, raw
37
microwaved
38
stewed
39 frozen, stewed
40 extra lean, raw
41
-, stewed
Energy
value
kcal
kJ
7 samples
1.oo
64.0 4.59
28.7 7.0
178
747

6 samples
6 samples
10 samples
10 samples
Calculated from no. 31
10 samples
10 samples
10 samples
10 samples
10 samples
10 samples
17 samples
1.oo
1.oo
1.oo
1.oo
0.98
1.oo
1.oo
1.oo
1.oo
0.83
1.oo
1.oo
0.84
1.oo
1.oo
1.oo
1.oo
1.oo
1.oo
63.5
68.8
60.2
53.7
47.4
71.7
61.4
52.0
46.8
38.8
55.9
49.8
41.8
62.0a
55.3
64.4
65.5'
68,1e
66.6
28.5
22.7
19.7
31.8
27.1
21.5
18.8
35.0
30.4
25.2
33.3
29.1
24.4
19.7
26.4
21.8
19.3
21.9
24.7
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
184
175
266
253
309
145
253
243
306
254
236
300
252
225
263
209
204
174
177
773
730
1105
1059
1286
606
1052
1017
1275
1057
988
1250
1048
934
1096
870
850
728
742
aWater ranged from 57.3g to 70.09 per 1009

'Water ranged from 58.29 to 74.39 per 1009
eWater ranged from 63.89 to 72.69 per 1009
4.56
3.63
3.15
5.09
4.34
3.44
3.01
5.60
4.86
4.03
5.33
4.64
3.90
3.15
4.22
3.49
3.09
3.50
3.95
7.8
9.3
20.8
14.0
22.3
6.5
19.8
11.4
20.5
17.0
11.4
20.4
17.1
16.2b
17.5
13.5
14.1d
9.6'
8.7
bFat ranged from 7.8g to 26.59 per 1009

dFat ranged from 3.6g to 23.99 per 1009
fFat ranged from 3.99 to 16.9g per 1009
/05/2013 09:35:45.
18-022 to 18-041
Beef continued
No. Food
18-

lean
23 -, lean and fat
24 Flank, raw, lean
25 -, lean and fat
27 -, lean and fat
29 -, lean and fat
30 microwaved, lean
31 -, lean and fat
33 roasted, lean
34 -, lean and fat
36 Mince, raw
37 microwaved
38 stewed
39 frozen, stewed
40 extra lean, raw
41
-, stewed
Dietary fibre
Southgate Englyst
method
method
9
9
Fatty acids
cis & trans
MonoPolyunsatd
unsatd
9
9
Starch
9
Total
sugars
9
3.2
2.8
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3.6
3.8
8.7
5.7
9.1
2.9
7.5
5.0
9.3
7.7
5.1
9.2
7.7
7.1
7.6
5.9
6.2
4.2
3.8
3.1
4.3
9.6
6.5
10.1
2.8
7.4
4.9
9.3
7.7
5.0
9.2
7.7
7.1
7.7
5.9
6.2
4.1
3.8
Satd
g
Total
trans
9
Cholesterol
mg
0.4
0.2
79
0.4
0.4
0.8
0.6
0.9
0.2
0.6
0.4
0.7
0.6
0.4
0.7
0.6
0.5
0.7
0.5
0.6
0.4
0.3
0.2
0.3
0.8
0.5
0.9
0.2
0.6
0.4
0.8
0.7
0.4
0.8
0.7
0.7
0.8
0.6
0.7
0.4
0.4
81
58
60
91
88
56
59
85
87
72
81
83
70
60
80
79
58
56
75
/05/2013 09:35:45.
Beef
No. Food
18-

lean
23 -, lean and fat
24 Flank, raw, lean
25 -, lean and fat
27 -, lean and fat
29 -, lean and fat
30
microwaved, lean
31 -, lean and fat
33
roasted, lean
34 -, lean and fat
36 Mince, raw
37 microwaved
38 stewed
39 frozen, stewed
40 extra lean, raw
41 -, stewed
18-022 to 18441
Na
61
410
61
64
54
51
45
61
52
60
54
45
57
54
43
80
91
73
62
90
75
410
350
300
250
230
340
290
290
270
220
360
320
270
260
290
210
210
290
280
Ca
Mg
32
250
5
5
5
7
7
5
5
8
7
6
9
8
7
9
12
20
17
10
14
32
23
19
20
18
22
19
23
21
17
23
20
17
17
20
15
17
19
18
250
210
170
190
160
200
170
220
190
160
220
190
160
160
190
150
140
180
170
mg
Fe
P9
cu
Zn
CI
Mn
Se
3.6
0.10
4.5
64
0.02
11
3.5
1.8
1.5
2.1
1.8
1.7
1.5
2.8
2.4
2.0
2.0
1.8
1.5
1.4
2.0
2.2
2.4
1.5
2.3
0.10
0.03
0.03
Tr
Tr
0.03
0.03
0.04
0.04
0.03
Tr
Tr
Tr
Tr
Tr
0.10
0.12
0.06
0.08
4.4
3.6
3.0
6.9
5.5
3.5
2.9
6.3
5.2
4.3
7.4
6.1
5.1
3.9
5.2
5.0
3.7
4.4
5.6
64
52
46
53
48
50
44
61
55
46
64
58
49
76
110
63
78
85
61
0.02
Tr
Tr
0.02
0.02
Tr
Tr
0.01
0.01
0.01
Tr
Tr
Tr
Tr
0.02
0.02
0.02
Tr
Tr
9
7
6
10
8
7
6
12
7
8
11
10
8
7
9
7
6
7
8
11
10
10
10
10
10
10
13
13
11
12
12
10
9
16
14
10
11
10
/05/2013 09:35:45.
Beef continued
18-022to 18-041
~~
No. Food
18-

lean
23 -, lean and fat
24 Flank, raw, lean
25 -, lean and fat
27 -, lean and fat
28 Fore-ribhib-roast, raw, lean
29 -, lean and fat
30 microwaved, lean
31 -, lean and fat
33
roasted, lean
34 -, lean and fat
36 Mince, raw
37 microwaved
38
stewed
39 frozen, stewed
extra lean, raw
40
41
-, stewed
Ribo-
Niacin
flavin
Pg
Pg
PS
mg
mg
Tr
0.7
0.08
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
9
Tr
Tr
Tr
8
Tr
Tr
8
6
8
6
8
6
5
8
6
5
Tr
8
25
8
Tr
8
0.6
0.5
0.4
0.7
0.5
0.5
0.4
0.8
0.6
0.5
0.8
0.6
0.5
0.5
0.6
0.9
0.4
0.5
0.6
0.08
0.15
0.13
0.04
0.06
0.14
0.12
0.01
0.02
0.02
0.22
0.19
0.16
0.17
0.31
0.34
0.31
0.18
0.30
Trypt
-
60
B6
812
PS
mg
mg
mg
mg
0.14
0.31
5.7
7.1
0.81
0.14
0.10
0.09
0.04
0.04
0.10
0.09
0.05
0.05
0.04
0.06
0.06
0.05
0.06
0.08
0.03
0.05
0.07
0.03
0.31
0.25
0.22
0.19
0.18
0.24
0.21
0.26
0.24
0.20
0.16
0.17
0.14
0.13
0.31
0.19
0.19
0.15
0.13
5.6
5.3
4.3
3.0
2.6
5.1
4.1
4.8
4.1
3.4
5.3
4.5
3.8
5.8
8.0
4.6
3.0
6.4
4.8
6.9
4.8
3.9
7.1
6.1
4.6
5.3
7.9
6.4
5.3
7.5
6.1
5.1
3.6
4.3
4.4
3.5
4.0
4.5
0.80
0.54
0.45
0.23
0.22
0.52
0.43
0.34
0.31
0.26
0.40
0.36
0.30
0.37
0.38
0.28
0.13
0.42
0.16
Panto- Biotin Vitamin
thenate
PS
mg
PQ
mg
1.28
2
2
2
3
2
2
2
3
3
2
3
3
2
2
3
2
2
2
3
9
16
16
16
17
15
16
14
16
13
18
19
16
14
17
17
30
16
20
1.27
0.77
0.68
0.48
0.48
0.74
0.66
0.49
0.51
0.42
0.53
0.54
0.45
0.49
0.53
0.36
0.41
0.55
0.36
2
1
1
2
2
1
1
2
2
2
2
2
2
1
2
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
5
1
1
2
/05/2013 09:35:45.
Beef continued
18-042 to 18-061
No. Food
18-
42 Mince patties, barbecued

43 Rump steak, raw, lean
44
lean and fat
45
barbecued, lean
46 -, lean and fat
47
fried, lean
48
lean and fat
49 grilled, lean
50 from steakhouse, lean
57 -, lean and fat
52 strips, stir-fried, lean
53 -, lean and fat
54 Silverside, raw, lean
55 -, lean and fat
57 -, lean and fat
58 salted, raw, lean
59 -, lean and fat
60 salted, boiled, lean
61 ,-, lean and fat
10 samples
10 samples
Calculated from 88% lean and 11YOfat
10 samples
10 samples
10 samples
10 samples
10 samples
10 samples
10 samples
Calculated from 88% lean and 11Yo fat
Calculated from 88% lean and 11Yo fat
- J
- J
Edible
Total
Proportion Water Nitrogen Protein Fat
1.oo
1.oo
1.oo
1.oo
1.oo
1.oo
1.oo
1.oo
1.oo
1.oo
1.oo
1.oo
1.oo
0.99
1.oo
1.oo
1.oo
1.oo
1.oo
1.oo
54.5
72.7
68.2
62.4
59.3
61.7
57.2
62.9
63.0
57.9
57.9
53.8
72.2
62.5
58.9
54.0
72.0
63.1
60.4
56.5
4.74
3.52
3.31
4.99
4.72
4.94
4.54
4.96
4.77
4.40
5.17
4.75
3.81
3.26
5.44
4.96
3.07
2.61
4.86
4.46
29.6
22.0
20.7
31.2
29.5
30.9
28.4
31.0
29.8
27.5
32.3
29.7
23.8
20.4
34.0
31.0
19.2
16.3
30.4
27.9
16.2
4.1
10.1
5.7
9.4
6.6
12.7
5.9
4.7
11.4
8.8
14.4
4.3
14.8
6.3
13.7
7.0
18.0
6.9
12.5
CarboEnergy
hydrate
value
g
kcal
kJ
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
264 1103
125 526
174 726
176 741
203 849
183 770
228 953
177 745
162 681
213 889
208 875
248 1038
134 564
215 894
193 811
247 1034
140 585
227 943
184 772
224 937
/05/2013 09:35:45.
18-042 to 18-061
Beef continued
No. Food
18-

44 -, lean and fat
45 barbecued, lean
46 -, lean and fat
47 fried, lean
48 -, lean and fat
49 grilled, lean
51 -, lean and fat
53 -, lean and fat
55 -, lean and fat
57 -, lean and fat
59 -, lean and fat
61 -, lean and fat
Starch
9
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Total
sugars
9
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Dietary fibre
Sout hgate Englyst
method
method
9
9
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Satd
9
7.1
1.7
4.3
2.4
4.0
2.5
4.9
2.5
2.0
4.9
3.3
5.6
1.6
5.9
2.5
5.6
2.5
6.8
2.5
4.7
Fatty acids
cis & trans
MonoPolyunsatd
unsatd
9
9
7.1
1.7
4.4
2.4
4.1
2.6
5.2
2.5
2.0
4.9
3.5
5.9
2.0
6.9
2.9
6.3
3.5
8.9
3.4
6.2
0.6
0.3
0.6
0.4
0.6
0.9
1.6
0.5
0.3
0.7
1.2
1.8
0.2
0.7
0.3
0.7
0.3
0.8
0.3
0.6
Total
trans
9
Cholesterol
mg
0.7
0.1
0.3
0.1
0.2
0.1
0.3
0.1
0.1
0.3
0.2
0.4
0.1
0.5
0.1
0.3
0.2
0.6
0.2
0.4
90
59
60
76
76
86
84
76
73
74
92
91
61
57
93
92
49
45
74
73
/05/2013 09:35:45.
R3
Beef continued
No. Food
18-

44 -, lean and fat
45 barbecued, lean
46 -, lean and fat
47 fried, lean
48 -, lean and fat
49 grilled, lean
51 -, lean and fat
52 strips, stir-fried, Jean
53 -, lean and fat
55 -, lean and fat
57 -, lean and fat
59 -, lean and fat
61 -, lean and fat
18-042 to 18-061
Inorganic constituents per 1009 food
Na
98
60
56
78
74
78
71
74
72
66
78
71
62
53
58
54
640
550
1020
940
320
370
350
460
430
390
360
430
410
370
450
410
350
300
320
290
120
98
190
170
Ca
20
4
4
8
8
5
5
7
7
7
7
7
6
5
5
5
4
6
10
12
Mg
23
23
22
29
27
25
23
29
28
25
30
27
23
19
23
21
19
17
17
16
220
210
200
270
250
240
220
260
250
230
270
250
200
170
220
200
180
150
150
130
mg
Fe
3.0
2.1
2.0
3.2
3.0
3.0
2.7
2.5
2.4
2.2
2.6
2.4
2.0
1.7
2.8
2.5
1.5
1.3
2.0
1.8
c1s
cu
Zn
0.06
0.04
0.04
0.10
0.09
0.02
0.02
0.04
0.04
0.04
0.04
0.04
0.02
0.02
0.08
0.07
0.03
0.03
Tr
Tr
6.2
3.8
3.5
5.1
4.8
5.2
4.7
5.6
5.4
4.8
5.8
5.2
3.8
3.2
5.2
4.6
3.1
2.6
5.3
4.8
CI
98
39
38
61
58
50
47
62
60
56
64
60
52
45
45
44
1070
920
1690
1570
Mn
Se
0.02
Tr
Tr
0.04
0.04
0.02
0.02
0.02
0.02
0.02
0.02
0.02
Tr
Tr
0.02
0.02
Tr
Tr
0.02
0.02
10
7
7
10
9
10
9
10
10
9
11
10
8
7
11
10
6
5
10
9
15
11
11
11
11
9
9
12
11
11
12
12
6
6
16
16
9
8
11
11
/05/2013 09:35:45.
18442 to 184761
Beef continued
No. Food
18-
P9

44 -, lean and fat
45 barbecued, lean
46 -, lean and fat
47 fried, lean
48 -, lean and fat
49 grilled, lean
51 -, lean and fat
53 -, lean and fat
55 -, lean and fat
57 -, lean and fat
59 -, lean and fat
61 -, lean and fat
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
PS
P9
mg
mg
8
Tr
Tr
8
7
8
7
8
8
7
8
7
Tr
Tr
8
7
Tr
Tr
8
7
0.7
0.5
0.4
0.7
0.6
0.7
0.6
0.7
0.7
0.6
0.7
0.6
0.5
0.4
0.8
0.6
0.4
0.3
0.7
0.6
0.09
0.05
0.04
0.20
0.19
0.18
N
0.07
N
N
0.06
N
0.15
0.13
0.05
0.05
0.12
0.10
0.10
0.09
0.06
0.10
0.09
0.15
0.14
0.14
0.13
0.13
0.13
0.1 2
0.21
0.1 9
0.10
0.09
0.17
0.15
0.08
0.07
0.05
0.05
Ribo-
Niacin
flavin
Trypt
-
60
B6
812
P9
PS
mg
P9
mg
3
2
2
3
2
2
2
3
2
2
3
2
2
2
2
2
2
2
2
2
18
16
17
10
11
18
16
18
17
18
5
7
16
15
7
9
13
12
12
12
0.72
0.67
0.65
0.78
0.75
0.74
0.70
0.91
0.88
0.83
0.94
0.88
0.81
0.70
0.43
0.45
0.65
0.56
0.40
0.40
2
1
1
2
2
2
2
2
2
2
2
2
I
1
2
2
1
1
2
2
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
mg
mg
mg
mg
0.26
0.25
0.23
0.32
0.31
0.29
0.27
0.28
0.27
0.25
0.30
0.28
0.27
0.23
0.26
0.24
0.21
0.18
0.27
0.25
8.7
5.4
4.9
6.8
6.3
5.9
5.3
6.8
6.5
5.7
6.8
6.1
5.6
4.6
5.0
4.5
4.5
3.7
2.6
2.4
5.4
4.9
4.5
7.0
6.5
6.7
6.0
7.0
6.7
5.9
7.2
6.4
5.0
4.1
7.4
6.5
4.0
3.3
6.8
6.1
0.42
0.66
0.61
0.36
0.34
0.63
0.57
0.65
0.63
0.57
0.73
0.66
0.57
0.48
0.33
0.31
0.46
0.38
0.39
0.36
thenate
/05/2013 09:35:45.
N
IU
Beef continued
18-062 to 18-081
No. Food
18-
62 Sirloin joint, roasted, lean

63 -, lean and fat
64 Sirloin steak, raw, lean
65 -, lean and fat
66 fried, lean
67 -, lean and fat
68 grilled rare, lean
69 -, lean and fat
70 grilled medium-rare, lean
71 -, lean and fat
72 grilled well-done, lean
73 -, lean and fat
75 -, lean and fat
76 Stewing steak, raw, lean
77 -, lean and fat
78 pressure cooked, lean
79 -, lean and fat
80
stewed, lean
81 -, lean and fat
10 samples
10 samples
10 samples
10 samples
19 samples
10 samples
7 samples
10 samples
10 samples
10 samples
Edible
Total
9
9
9
9
1.00
1.00
1.00
1.00
1.00
0.99
1.00
1.00
1.00
0.99
1.00
0.99
1.00
1.00
1.00
1.00
1.00
1.00
1.00
1.00
59.2
54.5
71.5
64.5
61.8
56.6
67.2
61.7
63.9
58.9
55.7
52.7
62.5
58.3
73.4
70.1
58.2
56.3
61.6
59.4
5.18
4.77
3.76
3.46
4.61
4.28
4.22
4.02
4.26
3.97
5.42
5.09
5.04
4.74
3.62
3.54
5.62
5.44
5.12
4.67
32.4
29.8
23.5
21.6
28.8
26.8
26.4
25.1
26.6
24.8
33.9
31.8
31.5
29.6
22.6
22.1
35.1
34.0
32.0
29.2
6.5
12.6
4.5
12.7
8.2
14.0
6.7
12.8
7.7
12.6
9.9
14.4
5.1
10.7
3.5
6.4
6.5
9.0
6.3
9.6
CarboEnergy
hydrate
value
g
kcal
kJ
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
188 791
233 973
135 566
201 837
189 793
233 974
166 697
216 900
176 737
213 888
225 943
257 1073
172 724
215 899
122 514
146 613
199 837
217 911
185 777
203 852
/05/2013 09:35:45.
18462 to 18481
Beef continued
No. Food
18-

63 -, lean and fat
65 -, lean and fat
66 fried, lean
67 -, lean and fat
69 -, lean and fat
77
-, lean and fat
72 grilled we//-done,lean
73 -, lean and fat
75 -, lean and fat
77 -, lean and fat
79 -, lean and fat
80 stewed, lean
87
-, lean and fat
Starch
9
Total
sugars
9
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Dietary fibre
Southgate Englyst
method
method
9
9
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Satd
9
2.9
5.6
2.0
5.6
2.1
5.1
3.0
5.8
3.4
5.6
4.4
6.5
2.2
4.6
1.4
2.6
2.4
3.4
2.3
3.7
Fatty acids
cis & trans
MonoPolyunsatd
unsatd
9
9
2.7
5.2
1.9
5.5
2.1
5.0
2.9
5.6
3.3
5.4
4.3
6.3
2.2
4.7
1.6
2.9
2.7
3.8
2.6
4.2
0.2
0.4
0.2
0.5
0.4
0.6
0.2
0.4
0.3
0.4
0.3
0.5
0.3
0.5
0.2
0.4
0.8
1.1
0.8
0.9
Total
trans
Q
Cholesterol
mg
0.2
0.4
0.1
0.4
0.2
0.4
0.2
0.4
0.2
0.4
0.3
0.4
0.1
0.3
0.1
0.2
0.1
0.2
0.1
0.2
79
85
51
57
82
89
64
74
67
70
83
87
77
83
67
69
100
105
91
91
/05/2013 09:35:45.
Iu
18-062 to 18-081
Beef continued
No. Food
18-
Na

63 roasted, lean and fat
65 -, lean and fat
66
fried, lean
67 -, lean and fat
69 -, lean and fat
71 -, lean and fat
73 -, lean and fat
75 -, lean and fat
77 -, lean and fat
79 -, lean and fat
80 stewed, lean
81
-, lean and fat
55
53
70
62
69
64
63
60
65
60
81
76
76
71
69
66
60
60
54
51
350
330
360
320
400
370
370
340
370
340
470
440
440
410
360
340
290
290
270
250
ma
Ca
7
7
5
5
6
6
6
6
7
7
7
7
7
7
5
5
19
18
17
15
Mg
Fe
cu
Zn
CI
Mn
Se
24
22
22
20
27
25
25
23
24
22
32
30
30
28
21
20
23
23
21
19
220
200
200
180
240
220
220
210
220
200
290
260
270
250
190
180
220
220
200
180
2.0
1.9
1.6
1.5
2.3
2.1
2.1
2.0
1.4
1.3
2.7
2.5
2.5
2.3
2.1
2.0
2.8
2.7
2.6
2.3
Tr
Tr
0.02
0.02
0.04
0.03
0.04
0.03
Tr
Tr
0.04
0.04
0.04
0.04
0.04
0.04
0.04
0.04
0.04
0.04
5.7
5.0
4.0
3.5
5.2
4.6
4.8
4.3
4.3
3.9
6.1
5.5
5.7
5.1
5.7
5.3
9.5
8.7
8.6
7.5
60
57
49
46
58
56
53
52
57
54
68
65
63
61
69
66
35
38
32
33
Tr
Tr
Tr
Tr
0.02
0.02
0.02
0.02
Tr
Tr
0.02
0.02
0.02
0.02
Tr
Tr
0.01
0.01
0.01
0.01
11
10
8
7
10
9
9
8
10
9
11
10
10
9
7
7
12
11
11
10
11.9
I
15
15
11
11
11
12
10
11
13
13
13
14
12
13
12
13
13
14
12
12
/05/2013 09:35:45.
Beef continued
18-062 to 18-081
v1
No. Food
18-
CLS

63 -, roasted, lean and fat
65 -, lean and fat
66 fried, lean
67 -, lean and fat
69 -, lean and fat
71 -, lean and fat
73 -, lean and fat
75 -, lean and fat
77 -, lean and fat
79 -, lean and fat
80 stewed, lean
81 -, lean and fat
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
CLS
CLg
mg
mg
8
7
Tr
Tr
8
7
8
7
12
10
8
7
8
7
Tr
Tr
0.7
0.6
0.5
0.4
0.7
0.5
0.6
0.5
0.5
0.4
0.8
0.7
0.7
0.02
0.13
0.03
0.15
0.12
0.10
0.09
0.12
0.11
0.11
0.10
0.07
0.07
0.15
0.14
8
7
8
7
0.6
0.8
0.7
0.8
0.7
0.7
0.6
0.14
N
N
0.06
0.07
0.02
0.03
0.08
0.08
N
N
0.20
0.20
0.07
Ribo-
Niacin
flavin
0.13
0.12
0.07
0.07
0.03
Trypt
-
60
B6
812
mg
mg
mg
mg
CLS
0.28
0.27
0.26
0.24
0.26
0.25
0.24
0.24
0.16
0.16
4.7
4.2
5.5
4.7
6.3
5.5
5.8
7.3
6.3
0.58
0.52
0.56
0.49
0.60
0.54
0.55
0.50
0.58
3
3
0.31
0.30
0.28
0.27
0.27
0.26
0.19
0.20
0.08
0.19
0.04
0.02
0.15
0.17
0.03
0.15
5.2
6.9
6.1
7.4
6.7
6.9
6.2
4.2
4.0
3.3
3.2
2.6
2.4
4.9
4.2
6.5
5.6
5.9
5.2
5.7
5.1
7.6
6.8
7.1
6.3
4.5
4.3
7.9
7.3
7.2
6.2
0.53
0.71
0.65
0.66
0.60
0.45
0.42
0.28
0.29
0.23
0.23
2
2
2
2
2
2
2
2
3
3
3
2
2
2
3
3
3
2
Panto-
Biotin Vitamin
t henate
CLg
mg
CL9
mg
0.41
0.45
0.80
0.75
0.85
0.82
0.78
0.77
0.64
0.62
1.oo
0.96
2
2
1
0
0
0
0
0
0
0
0
0
0
11
16
17
17
19
15
18
14
15
20
21
18
20
5
6
N
N
8
11
0.93
0.90
0.65
0.65
0.42
0.48
0.31
0.30
1
2
2
2
2
2
2
2
2
2
2
1
1
2
2
2
2
0
0
0
0
0
0
0
0
0
0
/05/2013 09:35:45.
Beef andveal
18-082 to 18495
Edible
Total
CarboEnergy
value
9
9
9
9
g
kcal
kJ
No. Food
18-
82 Stewing steak, frozen, stewed,
10 samples
1.oo
61.4
4.75
29.7
8.5
195

10 samples
10 samples
10 samples
10 samples
0.99
1.oo
1.oo
1.oo
1.oo
1.oo
1.oo
1.oo
1.oo
58.9
72.8
65.8
60.6
56.8
62.2
57.6
56.9
53.0
4.30
3.68
3.26
5.60
5.14
5.15
4.78
5.79
5.25
26.9
23.0
20.4
35.0
32.1
32.2
29.9
36.2
32.8
11.6
2.7
12.9
4.6
11.1
5.1
11.4
6.3
12.5
0
0
0
0
0
0
0
0
0
212 887
116 491
198 824
181 765
228 956
175 736
222 930
202 849
244 1020
9 samples
9 samples
5 samples
5 samples
1.oo
1.oo
1.oo
1.oo
75.1
58.7
70.1a
63.7
3.63
5.39
3.25
4.21
22.7 1.7
33.7 6.8
20.3 7.0b
26.3 11.1
0
0
0
0
106
196
144
205
83
84
85
86
87
88
89
90
91
lean
-, lean and fat
Topside, raw, lean
-, lean and fat
microwaved, lean
-, lean and fat
roasted medium-rare, lean
-, lean and fat
roasted well-done, lean
-, lean and fat
819
Veal
92 Escalope, raw
93 fried
94 Mince, raw
95 stewed
aWater ranged from 68.69 to 75.89 per 1009
449
825
604
858
bFat ranged from 2.69 to 10.59 per 1009
/05/2013 09:35:45.
Beef and veal
No. Food
18-

lean
83 -, lean and fat
84 Topside, raw, lean
85 -, lean and fat
86 microwaved, lean
87 -, lean and fat
88 roasted medium-rare, lean
89 -, lean and fat
90
91 -, lean and fat
Veal
92 Escalope, raw
93
fried
94 Mince, raw
95 stewed
18-082 to 18-095
Starch
9
Total
sugars
9
Dietary fibre
Southgate Englyst
method
method
9
g
0
Satd
9
Fatty acids
cis & trans
MonoPolyunsatd
unsatd
g
g
Total
trans
9
Cholesterol
mg
3.1
3.6
1.I
0.2
85
4.3
1.I
5.4
1.9
4.7
2.1
4.8
2.6
5.2
4.9
1.2
5.8
2.1
5.1
2.3
5.2
2.8
5.7
1.3
0.2
0.8
0.2
0.5
0.2
0.5
0.3
0.6
0.3
0.1
0.3
0.1
0.4
0.1
0.4
0.2
0.4
82
50
48
85
82
68
71
88
83
0.6
1.8
2.9
4.7
0.7
2.6
3.0
4.8
0.3
1.9
0.5
0.8
Tr
0.1
0.3
0.4
52
110
62
80
/05/2013 09:35:45.
ru
18-082 to 18495
Beef andveal
No. Food
18-
mg
Na
Ca
Mg
Fe
cu
Zn
CI
Mn
Se

lean
83 -, lean and fat
-, lean and fat
85
microwaved, lean
86
87 -, lean and fat
88
roasted medium-rare, lean
89 -, lean and fat
90
-, lean and fat
91
47
220
19
21
170
3.0
0.12
7.7
51
Tr
10
44
77
67
60
55
66
62
62
57
210
390
340
290
270
390
360
410
370
17
6
5
8
7
5
5
8
7
19
25
22
23
21
25
23
27
24
150
220
190
220
200
230
210
230
210
2.7
1.9
1.7
2.8
2.6
2.5
2.3
2.9
2.6
0.10
0.08
0.07
0.04
0.04
0.07
0.06
0.04
0.04
6.7
4.0
3.5
6.3
5.7
5.6
5.1
6.5
5.8
48
49
44
35
33
56
54
36
34
Tr
0.02
0.02
0.01
0.01
0.02
0.02
0.01
0.01
9
8
7
12
11
10
9
12
11
8
10
9
13
12
9
10
13
12
Veal
92 Escalope, raw
93
fried
94 Mince, raw
95
stewed
59
86
83
74
350
460
260
290
4
6
9
16
24
32
17
21
230
300
170
210
0.6
0.9
0.8
1.1
Tr
Tr
Tr
Tr
2.4
3.1
3.0
3.9
54
77
79
75
0.02
0.02
0.02
0.02
9
11
7
9
9
8
10
8
/05/2013 09:35:45.
18-082 to 18495
Beef and veal

~~
No. Food
18-
P9
CLQ
CLQ
mg
mg
Ribo-
~~~~
Niacin
flavin
Trypt
-
Panto-
60
B6
B12
Pg
P9
mg
mg
mg
mg
mg
~~~
Biotin Vitamin
thenate
CLQ
mg
Tr
0.7
0.08
0.03
0.21
3.4
6.7
0.15
12
0.72
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
7
Tr
Tr
0.6
0.5
0.08
0.03
0.09
0.08
0.05
0.05
0.19
0.19
3.1
5.3
4.6
4.4
4.0
5.4
4.9
5.8
5.2
0.15
0.55
0.48
0.42
0.39
0.54
0.50
2
2
2
13
24
22
67
61
0.67
0.66
0.17
0.30
0.28
0.32
0.30
0.29
0.27
5.8
5.0
4.3
7.9
2
1
1
2
2
2
2
2
2
0
0
0
0
0
0
0
0
0
0.23
0.25
0.14
7.8
7.8
5.9
0.1 8
4.9
lean
83 -, lean and fat

85 -, lean and fat
86 microwaved, lean
87 -, lean and fat
88 roasted medium-rare, lean
89 -, lean and fat
90 roasted we//-done, lean
91 -, lean and fat
0.15
0.13
0.05
0.05
0.04
0.05
0.08
0.08
0.4
0.8
0.7
0.4
0.4
0.8
0.7
Tr
Tr
Tr
1.3
0.26
1.4
0.39
1.2
1.5
0.17
0.16
8
7
Tr
Tr
0.06
0.06
0.09
0.08
7.2
0.51
3
2
2
3
3
4.8
7.6
0.65
0.70
3.7
4.8
0.30
7.1
6.6
5.9
8.1
0.56
14
15
0.59
0.49
0.47
0.55
0.55
21
20
0.60
0.56
23
17
0.87
1.02
0.51
0.56
0
0
1
2
Veal
92 Escalope, raw
93 fried
94 Mince, raw
95 stewed
Tr
6
Tr
Tr
0.12
0.08
0.06
0.23
0.49
2
2
3
14
15
/05/2013 09:35:45.
18-096 to 18-114
Lamb
Edible
Total
CarboEnergy
value
9
9
9
9
g
kcal
kJ
No. Food
18-
96 Lamb, average, trimmed lean,

raw
98 trimmed fat, raw
99 extra trimmed fat, raw
100 fat, cooked
101 Best end neck cutlets, raw,
lean and fat
103 barbecued, lean
104 -, -, weighed with fat and bone
105 -, lean and fat
107 grilled, lean
109 -, lean and fat
111 Breast, raw, lean
112 -, lean and fat
113 roasted, lean
114 -, lean and fat
1.oo
70.6
3.23
20.2
8.3
156
651

1.oo
1.oo
1.oo
1.oo
1.oo
71.6
34.7
15.4
28.3
53.9
3.21
2.13
1.04
2.64
2.61
20.0
13.3
6.5
15.4
16.3
7.5
51.6
77.2
56.3
27.9
0
0
0
0
0
148
518
721
568
316
618
2135
2967
2345
1309

10 samples
33 samples
10 samples
10 samples
0.74
1.oo
0.51
1.oo
0.72
1.oo
0.48
1.oo
0.72
1.oo
1.oo
1.oo
1.oo
39.3
58.5
29.8
48.6
35.0
57.4
27.6
46.1
33.2
66.0
54.8
54.4
45.5
1.91
4.43
2.26
3.88
2.80
4.56
2.19
3.91
2.82
3.14
2.59
4.27
3.59
11.9
27.7
14.1
24.3
17.5
28.5
13.7
24.5
17.6
19.6
16.2
26.7
22.4
20.4
13.9
7.1
27.2
19.6
13.8
6.6
29.9
21.0
11.2
24.7
18.5
29.9
0
0
0
0
0
0
0
0
0
0
0
0
0
231
236
120
342
246
238
114
367
259
179
287
273
359
957
985
502
1420
1023
995
477
1523
1076
748
1189
1138
1487
/05/2013 09:35:45.
18-096 to 18-114
Lamb
No. Food
18-

raw
98 trimmed fat, raw
100 fat, cooked
lean and fat
103 barbecued, lean
105 -, lean and fat
107 grilled, lean
109 -, lean and fat
112 -, lean and fat
113 roasted, lean
114 -, lean and fat
Dietary fibre
Southgate Englyst
method
method
9
9
Fatty acids
cis & trans
MonoPolyunsatd
unsatd
9
9
Starch
9
Total
sugars
9
3.8
3.2
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
N
26.3
N
28.4
13.6
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
9.9
6.5
3.3
13.2
9.5
6.5
3.1
14.5
10.4
5.2
11.9
8.6
14.3
Satd
9
Total
trans
9
Cholesterol
mg
0.4
0.6
74
N
19.5
N
21.6
10.4
N
2.3
N
2.4
1.4
N
4.8
N
5.2
2.2
N
92
N
100
76
7.6
5.2
2.6
10.2
7.1
5.1
2.4
11.2
8.1
4.2
9.4
7.0
11.4
1.o
0.7
0.4
1.4
1.o
0.7
0.3
1.5
1.1
0.5
1.2
0.9
1.4
1.6
1.1
0.5
2.2
1.6
1.o
0.5
2.4
1.7
0.9
2.2
1.5
2.7
56
98
50
98
71
100
48
105
76
76
80
95
93
/05/2013 09:35:45.
k3
Lamb
No. Food
18-

raw
98 trimmed fat, raw
100 fat, cooked
lean and fat
103 barbecued, lean
105 -, lean and fat
107 grilled, lean
109 -, lean and fat
112 -, lean and fat
113
roasted, lean
114 -, lean and fat
18-096 to 18-114
PS
mg
Na
70
330
N
36
N
72
58
N
140
N
260
250
42
82
42
80
57
84
40
81
58
86
69
93
85
180
380
190
340
250
370
180
340
250
290
240
330
300
Mg
Fe
cu
Zn
CI
Mn
Se
12
22
190
1.4
0.08
3.3
74
0.01
N
9
N
11
11
N
9
N
18
17
N
86
N
160
150
N
0.7
N
1.I
1.o
N
0.03
N
0.05
0.05
N
0.9
N
1.5
1.9
N
43
N
67
62
N
0.01
N
0.01
0.01
N
2
N
4
3
N
6
N
6
8
8
24
12
20
14
23
11
19
14
8
8
8
9
12
26
13
24
17
26
12
24
17
20
16
22
21
110
230
120
210
150
230
110
210
150
170
140
200
180
0.7
2.0
1.o
1.8
1.3
1.9
0.9
1.7
1.2
1.2
1.o
1.6
1.4
0.04
0.08
0.04
0.07
0.05
0.11
0.05
0.09
0.06
0.09
0.07
0.07
0.06
1.4
3.5
1.8
2.9
2.1
3.6
1.7
2.9
2.1
3.5
2.6
5.1
3.7
45
69
35
68
49
71
34
71
51
90
74
67
67
0.01
0.02
0.01
0.02
0.01
0.01
Tr
0.01
0.01
0.01
0.01
0.01
0.01
2
4
2
4
3
4
2
4
3
2
2
4
4
6
6
3
6
4
6
3
6
4
8
8
6
6
Ca
/05/2013 09:35:45.
18-096 to 18-114
Lamb
No. Food
18-

raw
98 trimmed fat, raw
100 fat, cooked
lean and fat
103 barbecued, lean
105 -, lean and fat
107 grilled, lean
109 -, lean and fat
112 -, lean and fat
113 roasted, lean
I14 -, lean and fat
w
w
Ribo-
Niacin
flavin
1.19
C1s
P9
mg
mg
Tr
0.4
0.09
N
29
N
29
15
N
Tr
N
Tr
Tr
N
0.5
N
0.5
0.4
11
Tr
Tr
8
6
Tr
Tr
9
7
9
16
Tr
10
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
0.3
0.6
0.3
0.6
0.4
0.6
0.3
0.6
0.4
0.4
0.4
0.6
0.5
Trypt
-
60
B6
812
mg
mg
mg
mg
PS
0.09
0.20
5.4
3.9
0.30
N
0.14
N
0.28
0.07
N
0.07
N
0.09
0.15
N
0.12
N
0.17
0.16
N
2.2
N
3.6
5.1
N
1.3
N
2.0
3.2
0.05
0.12
0.06
0.16
0.11
0.10
0.05
0.16
0.11
0.34
0.28
0.11
0.17
0.11
0.16
0.08
0.14
0.10
0.16
0.08
0.14
0.10
0.09
0.08
0.08
0.09
0.11
0.19
0.10
0.18
0.13
0.19
0.09
0.19
0.14
0.16
0.14
0.19
0.18
3.7
6.6
3.4
5.8
4.2
7.0
3.4
6.0
4.3
5.0
4.1
5.7
4.9
2.3
5.8
2.9
4.7
3.4
5.9
2.9
4.7
3.4
3.1
2.5
5.6
4.2

thenate
PS
mg
P9
mg
0.92
N
0.10
N
0.20
0.34
N
1
N
1
1
N
4
N
4
11
N
0.47
N
0.74
0.40
N
1
N
1
2
N
0
N
0
0
0.25
0.46
0.23
0.38
0.27
0.40
0.19
0.32
0.23
0.19
0.16
0.16
0.16
1
3
1
2
1
3
1
2
1
2
2
3
2
8
11
6
9
6
4
2
4
3
7
6
6
5
0.29
1.30
0.66
1.14
0.82
1.40
0.67
1.21
0.87
0.90
0.76
1.30
1.09
1
2
1
2
1
2
1
2
1
1
1
2
2
0
0
0
0
0
0
0
0
0
0
0
0
0
/05/2013 09:35:45.
18-115 to 18-134
Lamb continued
No. Food
18-
115
116
117
118
119
120
121
122
123
124
125
126
127
128
129
130
131
132
133
134
Chump chops, raw, lean and fat

-, -, weighed with bone
fried, lean
-, -, weighed with fat and bone
-, lean and fat
Chump steaks, raw, lean and fat
fried, lean and fat
Leg, average, raw, lean and fat
Leg chops, grilled, lean and fat
Leg half fillet, braised, lean
-, lean and fat
Leg half knuckle, pot-roasted,
lean
-, lean and fat
Leg joint, roasted, lean
-, lean and fat
Leg steaks, grilled, lean
-, lean and fat
Edible
Total
CarboEnergy
value
9
9
9
9
g
kcal
kJ

35 samples of a mixture of chops and steaks
10 samples
10 samples
1.oo
0.87
1.oo
0.63
1.oo
0.83
1.oo
1.oo
1.oo
1.oo
0.84
1.oo
1.oo
1.oo
62.7 2.92
54.6 2.54
60.0 4.50
37.8 2.83
51.1 3.94
42.4 3.27
63.8 2.97
51.8 3.97
67.4 3.05
59.4 4.53
49.9 3.81
61.8 4.37
56.9 4.10
61.3 4.70
18.3
15.9
28.1
17.7
24.7
20.5
18.6
24.8
19.0
28.3
23.8
27.3
25.6
29.4
18.8
16.4
11.2
7.1
23.2
19.3
16.4
20.4
12.3
12.0
10.1
10.5
17.1
9.3
0
0
0
0
0
0
0
0
0
0
0
0
0
0
242
211
213
135
308
256
222
283
187
221
186
204
256
201
1007
877
892
564
1278
1063
923
1176
778
925
778
853
1068
844
Calculated from 89% lean and 11YO fat

10 samples; boneless
29 samples
1.oo
0.73
1.oo
1.oo
1.oo
1.oo
58.1
42.4
58.9
56.7
61.5
58.6
4.49
3.30
4.93
4.75
4.67
4.48
28.1
20.5
30.8
29.7
29.2
28.0
13.8
10.1
9.6
13.0
9.0
13.2
0
0
0
0
0
0
237
173
210
236
198
231
988
722
879
986
829
964
/05/2013 09:35:45.
18-115 to 18-134
Lamb continued
No. Food
18-
115
116
117
118
119
120
121
122
123
124
125
126
127
128
129
130
131
132
133
134

fried, lean
-, lean and fat
fried, lean and fat
-, lean and fat
lean
-, lean and fat
-, lean and fat
-, lean and fat
Dietary fibre
Southgate Englyst
method
method
9
9
Fatty acids
cis & trans
MonoPolyunsatd
unsatd
9
9
Starch
9
Total
sugars
9
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
8.8
7.6
5.0
3.2
10.8
9.0
7.6
9.4
5.9
5.0
4.2
4.6
7.7
3.9
7.3
6.4
4.1
2.6
8.6
7.2
6.4
7.6
4.8
5.1
4.3
4.1
6.8
3.7
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
6.0
4.4
3.4
4.7
3.6
5.5
5.6
4.1
4.0
5.6
3.8
5.6
0
0
0
0
Satd
9
Total
trans
9
Cholesterol
mg
1.o
0.9
0.9
0.6
1.7
1.4
0.9
1.6
0.6
0.7
0.6
0.7
1.o
0.6
1.6
1.4
0.7
0.4
1.7
1.4
1.4
1.4
1.1
0.9
0.8
0.6
1.2
0.6
74
64
100
63
98
81
73
96
78
105
88
97
99
105
0.8
0.6
0.6
0.8
0.6
0.8
1.o
0.8
0.7
1.o
0.7
1.o
105
77
110
110
105
105
/05/2013 09:35:45.
Lamb continued
No. Food
18-
115
716
7 77
718
119
120
121
722
723
724
125
126
127
728
129
130
131
132
133
134

fried, lean
-, lean and fat
fried, lean and fat
-, lean and fat
lean
-, lean and fat
-, lean and fat
-, lean and fat
18-115 to 18-134
Na
56
49
74
47
72
60
56
71
58
71
59
58
62
58
300
260
400
250
360
300
310
360
320
410
340
300
300
300
60
44
82
82
70
71
300
220
370
360
420
400
Ca
Mg
15
13
33
21
27
22
15
28
7
28
23
9
10
11
21
18
28
18
25
21
21
25
22
29
24
23
23
24
180
160
260
160
230
190
190
230
190
250
210
210
200
210
11
8
10
10
20
19
24
18
27
27
29
28
200
150
230
230
260
250
mg
Fe
21.9
cu
Zn
CI
Mn
Se
1.5
1.3
2.4
1.5
2.1
1.7
1.5
2.1
1.4
2.1
1.8
2.0
1.9
2.1
0.07
0.06
0.12
0.08
0.10
0.08
0.07
0.10
0.08
0.11
0.09
0.10
0.09
0.11
2.5
2.2
4.1
2.6
3.4
2.8
2.6
3.5
2.8
4.5
3.8
4.5
4.0
4.6
65
56
70
44
68
56
65
67
59
73
61
68
69
74
0.01
0.01
0.02
0.01
0.02
0.01
0.01
0.02
0.01
0.02
0.02
0.01
0.01
0.01
2
2
4
3
4
3
2
4
2
4
3
4
4
4
10
9
6
4
6
5
10
6
2
6
5
6
6
6
2.0
1.5
2.3
2.2
2.2
2.1
0.10
0.07
0.12
0.12
0.11
0.11
4.3
3.1
5.2
4.9
4.7
4.4
74
54
77
77
73
73
0.01
Tr
0.01
0.01
0.02
0.02
4
3
4
4
4
4
6
4
6
6
6
6
/05/2013 09:35:45.
Lamb continued
18-115 to 18-134
No. Food
P9
Pg
PS
mg
mg
115 Chump chops, raw, lean and fat

I16 -, -, weighed with bone
11
10
Tr
Tr
0.5
0.07
0.06
Tr
Tr
Tr
5
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
120
121
122
123
124
125
126
127
128
129
130
131
132
133
134
fried, lean
-, lean and fat
fried, lean and fat
leg, average, raw, lean and fat
-, -,weighed with bone
-, lean and fat
lean
-, lean and fat
-, lean and fat
-, lean and fat
7
6
10
6
9
0.4
0.6
0.4
0.6
0.5
0.6
0.6
0.7
0.3
0.2
0.6
N
N
N
N
0.07
N
0.05
0.10
0.08
0.01
0.6
0.06
0.6
0.01
0.6
0.4
0.6
0.6
0.3
0.3
0.04
0.03
0.06
0.08
0.08
0.10
Niacin
flavin
18-
117
118
119
Ribo-
Trypt
-
60
B6
812
1s
mg
mg
mg
mg
0.14
0.12
0.18
0.11
0.16
0.13
0.14
0.16
0.14
0.20
0.17
0.13
0.13
0.11
0.20
0.17
0.28
0.18
0.25
0.21
0.20
0.25
0.23
0.27
0.23
0.28
0.27
0.24
4.8
4.2
6.8
4.3
5.9
4.9
4.9
6.0
5.1
7.8
6.6
5.7
5.4
6.0
3.4
3.0
5.9
3.7
4.9
4.1
3.5
5.0
3.7
5.8
4.9
5.7
5.1
6.1
0.19
0.16
0.44
0.28
0.37
0.31
0.19
0.37
0.33
0.31
0.26
0.28
0.26
0.30
3
3
3
2
2
2
3
2
1
3
2
3
2
3
0.11
0.08
0.15
0.15
0.21
0.20
0.23
0.17
0.26
0.25
0.28
0.27
5.8
4.2
6.2
6.0
8.1
7.7
5.7
4.2
6.4
6.1
6.1
5.7
0.30
0.22
0.31
0.30
0.32
0.31
3
2
3
3
3
3
Panto-
Biotin Vitamin
thenate
P9
2
2
2
1
2
2
2
2
11
2
2
8
7
3
mg
1 .I6
1.01
1.30
0.82
1 .I6
0.96
1.19
1.16
1.25
1.36
1 .I4
1.30
1.22
1.40
1.33
0.97
1.50
1.44
1.40
1.34
PS
mg
2
1
2
2
2
2
2
2
2
2
2
2
2
3
0
0
0
0
0
0
0
0
0
0
0
0
0
0
/05/2013 09:35:45.
w
00
Lamb continued
18-135 to 18-152
Edible
Total
9
9
9
9
CarboEnergy
hydrate
value
g
kcal
kJ
No. Food
18-
135 Leg, whole, roasted medium,

lean
136 -, lean and fat
137 roasted well-done, lean
138 -, lean and fat
139 Loin chops, raw, lean and fat
141 grilled, lean
143 -, lean and fat
145 microwaved, lean
147 -, lean and fat
149 roasted, lean
151 -, lean and fat
10 samples
1.oo
60.5
4.75
29.7
9.4
203
853

10 samples
33 samples
10 samples
35 samples
1.oo
1.oo
1.oo
1.oo
0.78
1.oo
0.61
1.oo
0.81
1.oo
0.58
1.oo
0.82
1.oo
0.56
1.oo
0.88
57.3
59.1
56.2
59.3
46.3
59.6
36.4
50.5
40.9
54.6
31.7
45.3
37.1
52.1
29.2
43.8
38.5
4.50
5.01
4.77
2.81
2.19
4.67
2.85
4.24
3.44
5.18
3.01
4.39
3.60
5.50
3.08
4.66
4.10
28.1
31.3
29.8
17.6
13.7
29.2
17.8
26.5
21.5
32.4
18.8
27.5
22.5
34.4
19.3
29.1
22.4
14.2
9.2
13.6
23.0
17.9
10.7
6.5
22.1
17.9
12.5
7.3
26.9
22.1
13.3
7.4
26.9
20.7
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
146
208
242
277
216
213
130
305
247
242
141
352
289
257
144
359
316
602
873
1010
1150
895
892
543
1268
1028
1013
590
1463
1200
1077
602
1490
1312
/05/2013 09:35:45.
18-135 to 18-152
Lamb continued
No. Food
18-

lean
136 -, lean and fat
138 -, lean and fat
141 grilled, lean
143 -, lean and fat
147 -, lean and fat
149 roasted, lean
151 -, lean and fat
Dietary fibre
Southgate Englyst
method
method
9
9
cis & trans

MonoPolyunsatd
unsatd
9
9
Starch
9
Total
sugars
9
3.8
3.9
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
5.9
3.7
5.7
10.8
8.4
4.9
3.0
10.5
8.5
5.7
3.3
12.8
10.5
6.1
3.4
12.8
11.3
6.1
3.9
5.8
8.8
6.9
4.0
2.5
8.4
6.7
4.7
2.8
10.2
8.4
5.0
2.8
10.2
9.0
0
0
0
0
0
0
0
0
0
Satd
9
Total
trans
9
Cholesterol
mg
0.6
0.7
100
0.8
0.6
0.8
1.2
1.o
0.6
0.4
1.3
1.o
0.7
0.4
1.5
1.2
0.8
0.4
1.5
1.3
1.1
0.7
1.o
1.8
1.4
0.8
0.5
1.8
1.5
0.9
0.5
2.3
1.9
1.o
0.5
2.2
1.9
100
110
110
79
62
96
59
100
81
115
67
110
90
120
68
115
100
/05/2013 09:35:45.
P
0
Lamb continued
No. Food
18-

lean
136 -, lean and fat
138 -, lean and fat
141 grilled, lean
143 -, lean and fat
147 -, lean and fat
149 roasted, lean
151 -, lean and fat
18-135 to 18-152
PS
mg
Na
63
360
64
62
64
63
49
80
49
81
66
75
44
74
60
91
51
85
75
340
350
340
280
220
400
240
370
300
340
190
310
250
410
230
370
330
Mg
Fe
cu
Zn
CI
Mn
Se
26
220
3.1
0.11
4.6
67
0.02
7
8
9
13
10
22
13
20
16
20
12
17
14
23
13
20
18
25
27
26
19
15
28
17
27
21
26
15
24
20
30
17
27
24
210
230
220
170
130
240
150
230
190
220
130
200
160
260
150
230
200
2.9
2.3
2.2
1.3
1.o
2.1
1.3
1.9
1.5
2.1
1.2
1.8
1.5
2.5
1.4
2.1
1.8
0.10
0.13
0.12
0.07
0.05
0.10
0.06
0.09
0.07
0.1 1
0.06
0.09
0.07
0.13
0.07
0.11
0.10
4.3
4.8
4.5
2.0
1.6
3.6
2.2
3.1
2.5
4.0
2.3
3.3
2.7
5.8
3.2
4.6
4.0
67
78
78
65
51
73
45
74
60
81
47
76
62
86
48
80
70
0.02
0.01
0.01
0.01
0.01
0.02
0.01
0.02
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
4
4
4
3
2
4
2
4
3
4
2
4
3
4
2
4
3
3
6
6
7
5
6
4
6
5
6
3
6
5
6
3
6
5
Ca
/05/2013 09:35:45.
Lamb continued
18-135 to 18-152
No. Food
18-

lean
136 -, lean and fat
138 -, lean and fat
741 grilled, lean
143 -, lean and fat
747 -, lean and fat
149 roasted, lean
751 -, lean and fat
Ribo-
Niacin
flavin
P9
PS
Pg
mg
mg
Tr
Tr
0.7
0.03
Tr
Tr
Tr
12
9
Tr
Tr
7
6
Tr
Tr
8
7
Tr
Tr
8
7
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
0.6
0.6
0.6
0.4
0.3
0.6
0.4
0.6
0.5
0.6
0.3
0.6
0.5
0.6
0.3
0.6
0.5
0.05
0.04
0.07
0.07
0.05
0.02
0.01
0.09
0.07
0.09
0.05
0.14
0.11
0.06
0.03
0.11
0.10
Trypt
-
60
66
612
mg
mg
mg
mg
Pg
0.12
0.29
6.2
5.8
0.34
0.12
0.13
0.13
0.13
0.10
0.17
0.10
0.16
0.13
0.15
0.09
0.14
0.11
0.16
0.09
0.14
0.12
0.28
0.27
0.26
0.22
0.17
0.26
0.16
0.25
0.20
0.21
0.12
0.20
0.16
0.38
0.21
0.31
0.27
5.9
6.9
6.6
5.0
3.9
8.3
5.1
7.3
5.9
6.3
3.7
5.5
4.5
6.9
3.9
6.0
5.3
5.4
6.5
6.1
3.6
2.8
6.1
3.7
5.2
4.2
6.7
3.9
5.4
4.4
7.2
4.0
5.7
5.0
0.32
0.30
0.29
0.23
0.18
0.52
0.32
0.44
0.35
0.32
0.19
0.27
0.22
0.34
0.19
0.29
0.25

thenate
PS
mg
Pg
1.50
2
3
3
1
1
3
2
3
2
3
2
3
2
3
2
3
2
2
3
3
3
2
6
4
6
5
3
2
3
2
6
3
5
4
1.41
1.50
1.43
0.86
0.67
1.40
0.85
1.28
1.04
1.60
0.93
1.34
1.10
1.60
0.90
1.35
1.18
2
3
3
1
1
3
2
2
2
3
2
2
2
3
2
2
2
mg
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
/05/2013 09:35:45.
Lamb continued
No. Food
18-
153
154
155
156
157
158
159
160
161
162
163
164
165
166
167
168
169
170
171
Loin joint, raw, lean and fat

roasted, lean
-, lean and fat
Mince, raw
stewed
Neck fillet, raw, lean
-, lean and fat
slices, grilled, lean
-, lean and fat
strips, stir-fried, lean
-, lean and fat
Rack of lamb, raw, lean and fat
roasted, lean
-, lean and fat
Shoulder, raw, lean and fat
18-153 to 18-171
Edible
Total
CarboEnergy
value
9
9
9
9
g
kcal
kJ
1.oo
0.77
1.oo
1.oo
0.74
1.oo
1.oo
1.oo
1.oo
1.oo
1.oo
1.oo
1.oo
1.oo
0.72
1.oo
1.oo
1.oo
0.80

10 samples
10 samples
10 samples
10 samples
10 samples
10 samples
10 samples
~~
aWater ranged from 63.0g to 71.6g per 1009
~~~~~~~
56.7
43.7
60.4
51.8
38.3
67.1a
62.8
69.6
65.8
52.3
49.1
55.3
51.4
57.3
41.3
57.6
45.5
61.6
49.3
2.70
2.08
4.51
4.04
2.99
3.06
3.90
3.10
2.94
4.46
4.20
3.90
3.72
2.76
2.00
4.34
3.67
2.81
2.25
16.9
13.0
28.2
25.3
18.7
19.1
24.4
19.4
18.4
27.9
26.3
24.4
23.2
17.3
12.5
27.1
23.0
17.6
14.1
26.6
20.5
10.7
22.4
16.6
13.3b
12.3
13.9
17.6
19.1
21.9
20.0
23.1
23.8
17.1
13.0
30.1
18.3
14.6
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
307
236
209
303
224
196
208
203
232
284
302
278
301
283
204
225
363
235
188
1272
979
875
1259
932
817
870
844
964
1181
1257
1155
1249
1175
843
942
1505
976
780
~~~
bFat ranged from 8.1 g to 22.89 per 1OOg
/05/2013 09:35:45.
Lamb continued
18-153 to 18-171
No. Food
18-
753 Loin joint, raw, lean and fat

755 roasted, lean
756 -, lean and fat
758 Mince, raw
759 stewed
760 Neck fillet, raw, lean
767
-, lean and fat
762 slices, grilled, lean
763 -, lean and fat
765 -, lean and fat
766 Rack of lamb, raw, lean and fat
168 roasted, lean
769 -, lean and fat
770 Shoulder, raw, lean and fat
Starch
9
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Total
sugars
g
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Dietary fibre
Southgate Englyst
method
method
9
9
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Satd
9
Fatty acids
cis & trans
MonoPolyunsatd
unsatd
9
9
12.6
9.7
4.9
10.6
7.8
6.2
5.8
6.4
8.3
8.7
10.3
8.2
9.9
11.5
8.3
6.2
14.8
8.5
6.8
10.2
7.8
4.0
8.5
6.3
5.3
4.8
5.3
6.8
7.3
8.3
7.6
8.9
8.9
6.4
4.9
11.3
7.1
5.7
Total
trans
9
1.4
1.I
0.6
1.3
2.1
1.6
0.8
1.o
1.3
0.6
0.6
0.7
0.9
0.9
1.o
1.8
1.o
0.8
1.I
1.5
1.5
2.2
2.3
1.2
0.9
0.6
1.4
1.8
1.2
1.6
1.9
1.4
0.9
2.2
1.o
1.o
0.8
0.8
Cholesterol
mg
80
62
100
100
74
77
96
75
79
99
97
86
91
75
54
96
97
76
61
/05/2013 09:35:45.
P
p
Lamb continued
No. Food
18-

755 roasted, lean
756 -, lean and fat
758 Mince, raw
759 stewed
767 -, lean and fat
762 slices, gri//ed, lean
763
-, lean and fat

765 -, lean and fat
768 roasted, lean
169 -, lean and fat
18-153 to 18-171
Na
61
47
76
75
76
69
59
61
59
78
76
68
70
61
44
77
75
63
50
270
200
350
330
240
310
270
330
310
390
370
360
350
260
190
330
310
280
230
Ca
13
10
15
14
10
17
15
4
5
10
10
7
8
12
9
13
12
6
5
Mg
18
14
25
23
17
21
20
20
19
25
24
23
23
18
13
24
22
19
15
160
120
220
200
150
190
180
190
170
230
220
210
200
160
120
220
190
160
130
mg
Fe
1.3
1.o
2.0
1.8
1.3
1.6
2.1
1.2
1.2
1.9
1.8
1.8
1.7
1.o
0.7
1.8
1.6
1.1
0.9
P9
cu
Zn
CI
Mn
Se
0.06
0.05
0.12
0.10
0.08
0.08
0.1 1
0.07
0.07
0.09
0.08
0.08
0.08
0.06
0.04
0.10
0.08
0.08
0.06
2.0
1.5
3.7
3.2
2.4
3.5
4.6
4.2
3.8
6.4
5.8
5.2
4.6
2.0
1.4
3.6
2.8
3.4
2.7
63
48
71
70
52
68
46
69
67
70
69
61
63
65
47
68
67
63
50
0.01
0.01
0.02
0.02
0.01
0.01
0.02
0.01
0.01
0.02
0.02
0.02
0.02
0.01
0.01
0.01
0.01
0.02
0.01
3
2
4
4
3
2
3
2
2
4
4
4
4
3
2
4
4
3
2
7
5
6
6
4
6
5
6
6
6
6
6
6
8
6
6
6
3
2
/05/2013 09:35:45.
Lamb continued
18-153 to 18-171
~~~~
cn
P
No. Food
18-
CLS

755 roasted, lean
756 -, lean and fat
158 Mince, raw
759 stewed
761 -, lean and fat
762 slices, grilled, lean
763 -, lean and fat
765 -, lean and fat
768 roasted, lean
769 -, lean and fat
13
10
Tr
6
Tr
5
5
5
8
Tr
Tr
Tr
Tr
13
9
Tr
10
11
9
Ribo-
PS
Pg
mg
mg
mg
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
0.4
0.3
0.6
0.6
0.4
0.6
0.5
0.4
0.4
0.6
0.6
0.6
0.6
0.3
0.2
0.6
0.6
0.4
0.3
0.07
0.06
0.01
0.06
0.04
0.18
0.11
0.03
0.05
0.12
0.13
0.59
0.54
0.06
0.04
0.07
0.13
0.13
0.10
0.12
0.09
0.14
0.13
0.10
0.12
0.09
0.15
0.14
0.16
0.15
0.17
0.16
0.16
0.11
0.13
0.12
0.14
0.11
0.22
0.17
0.25
0.23
0.17
0.18
0.21
0.16
0.16
0.24
0.23
0.20
0.20
0.16
0.11
0.20
0.19
0.16
0.13
Niacin
Trypt
-
60
B6
B12
mg
mg
mg
PS
Pg
mg
Pg
mg
4.8
3.7
7.0
6.2
3.7
4.8
5.2
4.1
3.9
5.1
4.9
4.6
4.5
5.4
3.9
7.2
5.9
4.4
3.5
3.4
2.6
5.9
5.0
3.6
3.7
5.3
3.8
3.5
5.8
5.4
5.1
4.6
3.4
2.5
5.6
4.4
2.9
2.3
0.21
0.16
0.36
0.31
0.23
0.20
0.21
0.22
0.21
0.09
0.09
0.20
0.19
0.37
0.27
0.39
0.31
0.23
0.18
1
1
3
2
2
2
2
2
2
3
2
2
2
2
1
3
2
2
1
3
2
5
5
4
2
9
1
1
7
7
7
6
12
9
6
5
4
3
0.83
0.64
1.40
1.24
0.92
0.90
0.90
0.90
0.86
1.30
1.23
1.20
1.13
0.40
0.29
1.30
1.09
0.88
0.70
1
1
2
2
2
2
4
2
2
2
2
2
2
2
1
2
2
1
1
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
flavin
thenate
/05/2013 09:35:45.
18-172 to 18-187
Lamb continued
No. Food
18-
172 Shoulder, diced, kebabs,

grilled, lean and fat
173 half bladeside, pot-roasted,
lean
174 -, lean and fat
175 half knuckle, braised, lean
176 -, lean and fat
177 roasted, lean
178 -, lean and fat
179 whole, roasted, lean
180 -, lean and fat
182 Stewing lamb, raw, lean and fat
185 -, lean and fat
186 stewed, lean
187 -, lean and fat
Edible
Total
CarboEnergy
value
g
9
9
9
g
kcal
kJ
1.00
52.1
4.56
28.5 19.3
288 1199
10 samples
1.00
58.3
4.19
26.2 14.3
234
975

10 samples
10 samples
10 samples
10 samples
10 samples
1.00
1.00
1.00
1.00
1.00
1.00
1.00
0.79
1.00
0.67
1.00
1.00
1.00
1.00
50.1
62.5
53.7
56.7
51.1
56.9
50.5
38.9
63.6
42.6
56.6
53.5
58.9
56.1
3.76
4.02
3.66
4.54
4.15
4.35
3.96
3.05
3.60
2.42
4.59
4.11
4.26
3.91
23.5
25.1
22.9
28.4
25.9
27.2
24.7
19.5
22.5
15.1
28.7
25.7
26.6
24.4
0
0
0
0
0
0
0
0
0
0
0
0
0
0
324
212
302
235
282
218
298
235
203
136
248
291
240
279
1347
886
1255
982
1173
910
1238
979
849
568
1036
1210
1000
1159
25.6
12.4
23.4
13.5
19.8
12.1
22.1
17.5
12.6
8.4
14.8
20.9
14.8
20.1
/05/2013 09:35:45.
18-172 to 18-187
Lamb continued
No. Food
18-

gri//ed, lean and fat
I 73 haIf bladeside, pot-roasted,
lean
174 -, lean and fat
I 75 half knuckle, braised, lean
I 76 -, lean and fat
177 roasted, lean
178 -, lean and fat
180 -, lean and fat
18I
185 -, lean and fat
186 stewed, lean
187 -, lean and fat
Starch
9
Total
sugars
Dietary fibre
Southgate Englyst
method
method
9
9
Satd
9
Fatty acids
cis & trans
MonoPolyunsatd
unsatd
9
9
Total
trans
9
Cholesterol
mg
9.0
7.5
1.o
1.5
110
6.4
5.5
0.8
1.1
93
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
12.0
5.4
10.8
6.2
9.3
5.5
10.4
8.2
5.9
3.9
6.5
9.6
6.5
9.2
10.0
4.9
9.3
5.2
7.8
4.7
8.7
6.9
4.9
3.3
5.6
8.0
5.6
7.7
1.4
0.7
1.3
0.6
0.9
0.6
1.o
0.8
0.6
0.4
1.o
1.4
1.o
1.3
2.0
0.9
1.8
0.9
1.5
0.8
1.7
1.3
1.o
0.7
1.o
1.5
1.o
1.4
98
89
94
100
100
105
105
83
78
52
100
98
94
92
0
0
0
0
0
/05/2013 09:35:45.
Q,
Lamb continued
No. Food
18-

grilled, lean and fat
lean
774 -, lean and fat
776 -, lean and fat
777 roasted, lean
778 -, lean and fat
780 -, lean and fat
weighed with bone
187
785 -, lean and fat
786 stewed, lean
787 -, lean and fat
-J
-J
18-172 to 18-187
Inorganic constituents per lOOg food
Na
87
420
68
71
76
76
75
74
80
80
63
66
44
65
63
49
50
Ca
Mg
14
28
240
280
12
21
280
290
290
340
330
330
320
260
270
180
240
240
160
170
12
10
11
9
9
8
9
7
25
17
31
27
37
33
21
21
21
25
24
23
22
17
17
11
20
19
16
16
mg
Fe
PS
cu
Zn
CI
Mn
Se
1.8
0.12
5.6
76
0.03
190
1.8
0.12
5.9
66
0.01
180
190
180
210
200
210
190
150
160
110
180
170
140
140
1.6
1.6
1.5
2.1
1.9
1.8
1.6
1.3
1.2
0.8
1.9
1.7
1.9
1.7
0.10
0.09
0.08
0.11
0.10
0.10
0.09
0.07
0.06
0.04
0.13
0.1 1
0.09
0.08
4.7
5.1
4.2
4.8
4.2
5.8
5.0
3.9
3.1
2.1
6.0
5.1
6.1
5.4
68
63
65
71
70
81
79
62
69
46
72
68
67
65
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
4
4
4
4
4
6
5
4
2
1
4
4
4
4
6
6
6
6
6
6
7
5
4
3
6
6
6
6
/05/2013 09:35:45.
18-172 to 18-187
Vitamins per 1009 food
Lamb continued
No. Food
(
P
D
Pg
Pg
Pg
mg
mg

piled, lean and fat
lean
774 -, lean and fat
776 -, lean and fat
777 roasted, lean
778 -, lean and fat
780 -, lean and fat
785 -, lean and fat
786 stewed, lean
787 -, lean and fat
Tr
Tr
0.6
0.19
Tr
Tr
0.6
0.19
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
0.6
8
Tr
5
Tr
6
5
10
7
Tr
5
Tr
Tr
0.6
0.6
0.6
0.6
0.8
0.7
0.5
0.4
0.3
0.6
Trypt
-
60
B6
812
mg
mg
mg
mg
CLg
0.12
0.25
6.8
5.7
0.21
0.07
0.19
4.2
5.5
0.22 0.08
0.09 0.11
0.14 0.11
0.05 0.13
0.09 0.12
0.19
0.23
0.22
0.24
0.23
0.23
0.21
0.17
0.15
0.10
0.20
0.19
0.12
0.12
4.1
5.1
4.8
5.7
5.3
5.3
5.0
3.9
3.8
2.5
4.3
4.0
2.3
2.4
4.5
5.2
4.4
5.9
5.2
5.6
4.8
3.8
3.2
2.1
6.0
5.2
5.5
4.9
0.06
0.15
0.12
0.07
0.05
0.11
0.10
0.08
0.6
0.07
0.20
0.09
0.06
0.14
0.13
0.04
0.6
0.20
0.05
0.6
Niacin
flavin
18-
Tr
Ribo-
0.04
Panto-
Biotin Vitamin
thenate
CLg
mg
P9
mg
1.40
0.12
1.30
0.13
0.24
0.22
0.28
0.26
0.21
0.20
0.16
0.23
0.15
0.18
0.17
0.11
0.11
2
2
2
3
2
2
2
2
2
1
3
3
3
2
5
2
3
5
5
4
4
3
2
1
2
2
2
2
1 .I6
1.20
1.10
1.40
1.28
1 .I0
0.99
0.78
0.40
0.27
1.40
1.26
1.30
1.19
2
2
2
2
2
2
2
1
1
1
2
2
2
2
0
0
0
0
0
0
0
0
0
0
0
0
0
0
/05/2013 09:35:45.
cn
18-188 to 18-200
Lamb continued
No. Food
18-
New Zealand lamb

188 Leg, whole, chilled, roasted,
lean
189 -, lean and fat
190 frozen, raw, lean and fat,
weighed with bone
191 -, roasted, lean
192 -, lean and fat
194 Loin chops, frozen, ori//ed, lean
196 -, lean and fat
198 Mince, frozen, stewed
199 Shoulder, whole, frozen,
roasted, lean
200 -, lean and fat
Edible
Total
9
Energy
value
kcal
kJ
7 samples
1.oo
60.4
4.61
28.8 10.2
207
867

1.oo
0.77
58.3
50.8
4.48
2.40
28.0 13.1
15.0 11.1
0
0
230
160
961
666
10 samples
Calculated from 89% lean and 11YO fat
44 samples
8 samples
9 samples
1.oo
1.oo
0.75
1.oo
0.59
1.oo
0.79
1.oo
1.oo
60.0
57.2
41.7
54.6
32.2
44.4
35.1
61.8
56.3
4.90
4.64
3.38
5.02
2.96
4.30
3.40
3.34
4.42
30.6
29.0
21.2
31.4
18.5
26.9
21.2
20.9
27.6
9.3
14.1
10.3
13.7
8.1
28.5
22.5
17.7
15.6
0
0
0
0
0
0
0
0
0
206
243
178
249
147
364
287
243
251
864
1015
742
1041
614
1512
1193
1010
1046
1.oo
47.9
3.93
24.6 27.9
350 1451
/05/2013 09:35:45.
18-188 to 18-200
Lamb continued
No. Food
18-
New Zealand lamb

lean
189 -, lean and fat
weighed with bone
192 -, lean and fat
194 Loin chops, frozen, grilled, lean
196 -, lean and fat
roasted, lean
200 -, lean and fat
Dietary fibre
Southgate Englyst
method
method
9
9
Fatty acids
cis ?!c trans
MonoPolyunsatd
unsatd
9
9
Starch
9
Total
sugars
9
Total
trans
9
Cholesterol
mg
4.4
4.0
0.7
0.7
110
0
0
0
0
0
0
0
0
5.8
3.7
5.2
3.4
0.9
0.6
0.9
0.6
110
58
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
4.0
6.5
4.9
6.2
3.7
13.5
10.7
8.8
7.1
3.7
5.9
4.4
5.3
3.1
11.0
8.7
6.5
5.9
0.6
1.o
0.7
0.7
0.4
1.5
1.2
0.9
0.9
0.6
1.o
0.7
1.o
0.6
2.3
1.8
1.3
1.I
110
110
82
110
65
105
83
110
97
13.3
10.7
1.5
2.1
98
Satd
9
/05/2013 09:35:45.
~3
u1
Lamb conthued
No. Food
18-
New Zealand lamb

lean
189 -, lean and fat
weighed with bone
192 -, lean and fat
194 Loin chops, frozen, gri//ed, lean
196 -, lean and fat
roasted, lean
200 -, lean and fat
18-188 to 1&200
CI
Mn
Se
2.1
0.13
4.5
72
0.01
210
140
2.0
1.2
0.12
0.07
4.3
2.3
72
44
0.01
0.01
4
1
6
3
27
26
19
30
18
27
21
18
25
230
220
170
260
150
230
180
170
210
2.5
2.4
1.8
2.3
1.4
2.0
1.6
3.2
1.9
0.13
0.12
0.09
0.13
0.08
0.1 1
0.09
0.18
0.1 1
5.3
4.8
3.6
4.3
2.5
3.5
2.8
3.5
6.0
77
76
57
79
47
74
58
52
80
0.02
0.02
0.01
0.01
0.01
0.01
0.01
0.02
0.01
4
4
3
4
2
4
3
6
4
6
6
4
6
4
6
5
4
4
24
200
1.7
0.10
4.9
77
0.01
15
26
220
350
240
15
3
26
17
62
63
47
80
60
76
60
75
81
340
340
250
400
240
360
290
230
340
6
7
5
19
11
17
13
12
5
79
320
82
350
82
44
Ca
CLQ
Zn
mg
Fe
cu
Mg
Na
/05/2013 09:35:45.
Lamb continued
18-188 to 18-20
No. Food
18-
New Zealand lamb

lean
189 -, lean and fat
weighed with bone
192 -, lean and fat
794 Loin chops, frozen, grilled, lean
796 -, lean and fat
roasted, lean
200 -, lean and fat
Ribo-
Niacin
flavin
PS
CLS
Pg
mg
mg
Tr
Tr
0.6
0.10
Tr
Tr
Tr
Tr
0.6
0.4
Tr
Tr
Tr
Tr
Tr
7
6
5
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Trypt
-
Panto-
Biotin Vitamin
60
B6
812
thenate
PS
PS
mg
PQ
mg
mg
mg
mg
mg
0.15
0.32
5.1
6.0
0.38
10
1.40
0.11
0.03
0.15
0.18
0.31
0.16
5.0
3.1
5.7
3.0
0.36
0.29
3
2
10
6
1.36
0.82
2
1
0.6
0.6
0.4
0.6
0.3
0.6
0.5
0.6
0.7
0.07
0.10
0.07
0.11
0.06
0.14
0.11
0.29
0.07
0.14
0.10
0.07
0.17
0.10
0.15
0.12
0.16
0.11
0.27
0.26
0.19
0.33
0.19
0.28
0.22
0.34
0.25
4.6
4.6
3.4
7.1
4.2
6.1
4.8
4.2
3.8
6.4
5.9
4.4
6.5
3.8
5.3
4.2
4.4
5.8
0.26
0.25
0.19
0.36
0.21
0.30
0.24
0.12
0.17
3
3
2
3
2
3
2
2
3
0.6
0.12
0.11
0.23
3.8
4.9
0.17
1.50
1.42
1.04
1.50
0.89
1.27
1.oo
1.oo
1.70
1.45
/05/2013 09:35:45.
Pork
No. Food
18-
201 Pork, average, trimmed lean, raw

203 trimmed fat, raw
205 fat, cooked
206 Belly joint/slices, raw, lean
and fat
208
roasted, lean and fat
209 grilled, lean and fat
212 fried, lean and fat
214 Chump steaks, raw, lean and fat
216 Crackling, cooked
217 Diced, raw, lean
218 -, lean and fat
219
casseroled, lean
220 -, lean and fat
18-201 to 18-220
Edible
Total
CarboEnergy
value
9
9
9
9
g
kcal
kJ

12 samples
1.oo
1.oo
1.oo
1.oo
1.oo
1.oo
74.0
72.2
33.6
23.2
33.1
61.7
3.49
3.50
1.62
1.13
2.27
3.06
21.8
21.9
10.1
7.1
14.2
19.1
4.0
3.7
56.4
69.7
50.9
20.2
0
0
0
0
0
0
123
121
548
656
515
258
519
509
2259
2700
2125
1072

10 samples, 65% lean and 35% fat
25 samples, 58% lean and 42% fat
From various cuts of pork, grilled and roasted
10 samples
10 samples
Calculated from 96% lean and 2i0 fat
0.92
1.oo
1.oo
1.oo
0.86
1.oo
0.85
1.oo
1.oo
1.oo
1.00
1.oo
1.oo
1.oo
56.8
55.8
48.6
65.0
55.9
53.6
45.5
69.1
60.5
16.9
74.5
71.2
62.2
60.7
2.81
4.02
4.38
3.22
2.77
3.93
3.34
3.41
4.46
5.79
3.42
3.28
5.07
4.92
17.6
25.1
27.4
20.1
17.3
24.6
20.9
21.3
27.9
36.2
21.4
20.5
31.7
30.8
18.6
21.4
23.4
12.6
9.8
21.6
18.4
7.3
11.7
45.0
4.0
7.2
6.4
6.8
0
0
0
0
0
0
0
0
0
0
0
0
0
238
293
320
194
194
293
249
151
217
550
122
147
184
184
987
1219
1332
808
694
1217
1036
632
907
2280
512
615
776
775
/05/2013 09:35:45.
18-201 to 18-220
Composition of food per 1009
Pork
No. Food
18-

205 fat, cooked
and fat
218 -, lean and fat
219 casseroled, lean
220 -, lean and fat
Starch
9
Total
sugars
Dietary fibre
Southgate Englyst
method
method
9
9
Satd
9
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
1.4
N
20.4
N
17.9
7.3
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
6.7
7.4
8.2
4.5
3.9
7.0
5.9
2.6
3.7
15.3
1.4
2.5
1.9
2.0
0
0
0
0
0
0
0
0
0
Fatty acids
cis & trans
MonoPolyunsatd
unsatd
9
9
1.5
Total
trans
9
Cholesterol
mg
Tr
N
0.3
21.5
8.4
0.7
N
9.5
N
8.9
3.1
0.2
0.1
63
N
71
N
98
71
7.7
8.5
9.5
5.0
4.3
8.3
7.0
2.9
4.4
19.6
1.6
2.9
2.3
2.4
2.8
3.9
4.0
2.1
1.8
4.6
3.9
1.2
2.6
7.9
0.7
1.2
1.6
1.7
0.1
0.1
0.1
0.1
0.1
0.1
0.1
Tr
0.1
0.2
Tr
Tr
Tr
Tr
65
85
97
66
57
84
71
66
86
105
63
65
99
92
N
23.7
/05/2013 09:35:45.
Pork
18-201 to 18-220
No. Food
18-
201 Po&, average, trimmed lean, raw

205 fat, cooked
and fat
fried, lean and fat
212
218 -, lean and fat
220
lean and fat
-:
PS
mg
Na
63
N
47
N
69
69
380
N
160
N
240
290
75
90
97
54
43
60
51
56
62
N
70
68
37
37
270
310
350
360
300
370
310
380
410
N
380
360
220
220
Mg
Fe
cu
Zn
CI
Mn
Se
7
N
9
N
10
6
24
N
9
N
14
17
190
N
91
N
140
160
0.7
N
0.4
N
0.6
0.6
0.05
N
0.04
N
0.05
0.08
2.1
N
0.6
N
0.9
1.7
51
N
51
N
67
67
0.01
N
Tr
N
Tr
0.02
13
N
7
N
9
12
5
N
5
N
5
5
6
9
20
8
7
13
11
8
14
N
7
7
12
12
16
20
23
22
19
24
21
24
27
N
24
23
21
20
150
190
220
200
170
220
190
210
250
N
220
210
180
180
0.6
0.7
0.9
0.6
0.5
0.8
0.7
0.7
0.9
N
0.8
0.8
1.2
1.2
0.07
0.06
0.12
0.02
0.02
0.04
0.04
0.02
0.04
N
0.08
0.08
0.13
0.13
1.6
2.5
2.9
1.5
1.3
1.9
1.6
1.6
2.2
N
2.2
2.1
3.6
3.5
62
93
96
50
39
58
49
51
59
N
50
50
39
39
0.02
Tr
0.02
Tr
Tr
Tr
Tr
Tr
Tr
N
0.02
0.02
0.02
0.02
11
15
17
12
10
15
13
12
17
N
13
12
20
19
5
12
5
3
3
3
3
3
3
N
5
5
5
5
Ca
/05/2013 09:35:45.
18-201 to 18-220
Pork
No. Food
18-

205 fat, cooked
206 Belly jointhlices, raw, lean
and fat
2 12 fried, lean and fat
218 -, lean and fat
220 -, lean and fat
Ribo-
Niacin
flavin
Trypt
-
60
B6
B12
CLg
CLg
CLg
CLg
mg
mg
mg
mg
mg
mg
Tr
N
Tr
N
Tr
Tr
Tr
N
Tr
N
Tr
Tr
0.5
N
1.3
N
2.1
0.8
0.05
N
0.03
N
0.05
0.12
0.98
N
0.20
N
0.37
0.43
0.24
N
0.13
N
0.16
0.22
6.9
N
2.1
N
3.8
5.0
4.5
N
1.I
N
1.5
3.4
0.54
N
0.11
N
0.16
0.39
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
0.7
1.0
1.1
0.7
0.6
0.9
0.8
0.6
0.8
N
0.5
0.6
0.8
0.8
0.11
0.01
0.03
0.06
0.05
N
N
0.07
N
N
0.02
0.02
0.05
0.05
0.40
0.47
0.60
0.78
0.67
0.76
0.64
0.85
0.89
N
1.04
0.97
0.48
0.47
0.20
0.19
0.18
0.18
0.15
0.21
0.17
0.18
0.22
N
0.25
0.24
0.25
0.24
4.6
8.4
7.0
6.9
5.9
7.6
6.5
7.4
8.8
N
7.0
6.6
4.2
4.1
3.1
4.5
4.9
4.6
4.0
4.8
4.1
5 .O
5.7
N
4.4
4.2
6.6
6.3
0.36
0.30
0.38
0.34
0.29
0.38
0.32
0.36
0.44
N
0.51
0.48
0.36
0.35
Panto-
Biotin Vitamin
thenate
CLg
mg
CL9
mg
1
N
1
N
Tr
1
3
N
2
N
2
8
1.46
N
0.61
N
0.86
1.31
2
N
5
N
8
1
0
0
0
0
0
0
1
1
1
1
1
Tr
Tr
1
Tr
N
1
1
1
1
7
3
8
6
5
2
2
7
2
N
1
1
3
3
1.21
1.42
1.77
1.46
1.26
2.68
2.28
1.56
3.17
N
1.47
1.40
0.94
0.92
1
4
4
3
2
5
4
2
5
N
2
2
5
5
0
0
0
0
0
0
0
0
0
0
0
0
0
0
/05/2013 09:35:45.
01
0)
Pork continued
No. Food
18221
222
223
224
225
226
227
228
229
230
231
232
233
234
235
236
237
238
239
240
241
Diced, kebabs, grilled, lean

-, lean and fat
slow-cooked, lean
-, lean and fat
Fillet, raw, lean and fat
-, lean and fat
Hand, shoulder joint, raw, lean
-, lean and fat
pressure cooked, lean
-, lean and fat
roasted, lean
-, lean and fat
l e g joint, raw, lean
-, lean and fat
microwaved, lean
-, lean and fat
roasted medium, lean
-, lean and fat
18-221 to 18-241
Composition of food per 100s
10 samples
10 samples
10 samples
10 samples
10 samples
10 samples
10 samples
10 samples of a mixture of leg and knuckle joints
10 samples
10 samples
Edible
Total
CarboEnergy
value
g
kcal
kJ
9
9
9
9
1.00
1.00
1.00
1.00
1.00
1.00
1.00
1.00
1.00
1.00
1.00
1.00
1.00
1.00
1.OO
1.00
0.87
1.00
1.00
1.00
1.00
60.8
59.9
64.1
63.8
73.6
61.8
61.1
59.6
74.4
63.8
61.4
54.9
60.0
55.9
74.9
64.4
56.0
61.0
55.2
61.1
58.3
5.46
5.37
4.80
4.76
3.52
5.38
5.31
5.14
3.33
2.90
4.83
3.98
4.93
4.40
3.47
3.04
2.64
5.38
4.69
5.28
4.94
34.1
33.6
30.0
29.7
22.0
33.6
33.2
32.1
20.8
18.1
30.2
24.9
30.8
27.5
21.7
19.0
16.5
33.6
29.3
33.0
30.9
4.7
6.1
5.4
6.0
6.5
4.0
5.0
5.9
4.2
16.2
7.9
18.8
8.8
16.5
2.2
15.2
13.2
4.8
15.0
5.5
10.2
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
179 754
189 797
169 710
173 727
147 615
170 719
178 749
182 764
121 509
218 907
192 806
269 1119
202 849
259 1078
107 450
213 885
185 769
178 749
252 1053
182 765
215 903
/05/2013 09:35:45.
18-221 to 18-241
Pork continued
-
No. Food
18-
Starch
9
221
222
223
224
225
226
227
228
229
230
231
232
233
234
235
236
237
238
239
240
241

-, lean and fat
slow-cooked, lean
-, lean and fat
-, lean and fat
-, lean and fat
-, lean and fat
roasted, lean
-, lean and fat
Leg joint, raw, lean
-, lean and fat
microwaved, lean
-, lean and fat
-, lean and fat
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Total
sugars
9
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Dietary fibre
Southgate Englyst
method
method
9
9
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Satd
9
1.6
2.2
1.6
1.8
2.3
1.5
1.9
1.3
1.4
5.3
2.8
6.5
3.0
5.7
0.7
5.1
4.4
1.7
5.3
1.9
3.6
Fatty acids
cis & trans
MonoPolyunsatd
unsatd
9
9
1.8
2.4
1.9
2.2
2.3
1.4
1.8
1.8
1.6
6.4
3.1
7.6
3.6
6.9
0.9
6.4
5.6
2.0
6.5
2.3
4.4
0.8
1.o
1.3
1.5
1.3
0.8
1.o
2.2
0.8
3.1
1.2
3.1
1.4
2.7
0.4
2.5
2.2
0.7
2.1
0.7
1.4
Total
trans
9
Cholesterol
mg
Tr
0.1
Tr
Tr
Tr
Tr
Tr
Tr
Tr
0.1
Tr
0.1
Tr
0.1
Tr
0.1
0.1
Tr
0.1
Tr
Tr
90
93
92
93
63
89
89
90
64
68
93
96
105
105
64
63
55
105
100
100
100
/05/2013 09:35:45.
0)
Pork continued
No. Food
18-
221
222
223
224
225
226
227
228
229
230
231
232
233
234
235
236
237
238
239
240
24 I
diced, kebabs, grilled, lean

-, lean and fat
slow-cooked, lean
-, lean and fat
-, lean and fat
-, lean and fat
-, lean and fat
roasted, lean
-, lean and fat
-, lean and fat
microwaved, lean
-, lean and fat
-, lean and fat
'
18-221 to 18-241
Na
80
81
41
42
53
67
67
71
73
67
61
64
78
77
65
60
52
63
62
69
70
510
500
230
240
400
520
520
540
370
320
320
290
380
350
380
330
290
360
330
400
380
Ca
9
9
12
12
5
9
9
8
6
7
10
11
7
7
6
6
5
13
12
10
10
Mg
34
33
20
20
24
35
35
35
23
20
24
20
26
24
24
21
18
27
24
27
26
310
310
180
180
230
320
310
320
210
180
220
190
240
220
210
180
160
240
220
250
240
mg
Fe
1.2
1.2
1.1
1.I
0.7
1.3
1.3
1.4
0.9
0.8
1.4
1.I
1.3
1.2
0.8
0.7
0.6
1.I
I .o
1.I
1.o
PS
cu
Zn
CI
Mn
Se
0.12
0.12
0.13
0.13
0.08
0.14
0.14
0.14
0.08
0.07
0.14
0.11
0.12
0.11
0.02
0.02
0.02
0.06
0.06
0.06
0.06
3.4
3.3
3.5
3.5
1.6
2.7
2.7
2.6
2.6
2.1
4.2
3.1
4.3
3.7
2.2
1.9
1.6
3.1
2.6
3.2
2.9
68
69
60
60
54
67
67
70
49
50
60
63
75
74
52
50
43
67
65
67
67
0.04
0.04
0.02
0.02
0.02
0.02
0.02
0.02
0.02
0.01
0.02
0.01
0.02
0.02
Tr
Tr
Tr
Tr
Tr
Tr
Tr
21
21
19
19
14
21
21
20
13
11
19
16
18
16
14
12
10
21
18
21
20
5
5
5
5
3
5
5
3
5
5
5
5
7
7
5
5
4
5
5
3
3
/05/2013 09:35:45.
Pork continued
18-221 to 18-241
~
No. Food
18-
227
222
223
224
225
226
227
228
229
230
237
232
233
234
235
236
237
238
239
240
247

-, lean and fat
slow-cooked, lean
-, lean and fat
slices, grjlled, lean
-, lean and fat
-, lean and fat
-, lean and fat
roasted, lean
-, lean and fat
-, lean and fat
microwaved, lean
-, lean and fat
-, lean and fat
Ribo-
Niacin
flavin
Trypt
-
~~
60
B6
B12
PS
PS
PS
PS
mg
mg
mg
mg
mg
mg
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
0.8
0.9
0.7
0.7
0.5
0.8
0.8
0.8
0.5
0.8
0.7
1.2
0.7
1.0
0.5
0.7
0.6
0.8
1.0
0.6
0.8
0.02
0.02
0.03
0.03
Tr
0.05
0.05
0.19
0.01
0.02
0.01
0.02
0.02
0.02
0.08
0.07
0.06
0.02
0.02
0.02
0.03
1.11
1.08
0.52
0.52
1.16
1.58
1.56
1.53
0.95
0.76
0.87
0.68
0.99
0.87
0.81
0.68
0.59
0.74
0.64
0.73
0.71
0.37
0.37
0.25
0.25
0.32
0.28
0.28
0.41
0.26
0.23
0.30
0.26
0.34
0.30
0.20
0.18
0.16
0.21
0.20
0.25
0.24
9.8
9.6
4.5
4.5
6.1
10.5
10.4
10.1
7.8
6.4
1.5
2.2
3.7
3.6
6.8
5.8
5.0
5.9
5.3
9.7
9.2
7.1
6.9
6.2
6.1
4.5
7.0
6.9
6.6
4.4
3.5
6.3
4.7
6.6
5.6
4.6
3.9
3.3
7.0
5.8
6.7
6.1
0.18
0.18
0.27
0.27
0.50
0.66
0.65
0.78
0.52
0.41
0.74
0.54
0.40
0.35
0.50
0.42
0.36
0.44
0.38
0.50
0.47
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
Panto-
Biotin Vitamin
thenate
PS
mg
Pg
mg
1
1
1
1
1
4
4
4
3
3
2
2
1
1
1
1
1
1
1
4
4
2.20
2.16
1.94
1.92
1.49
2.17
2.15
2.20
1.45
1.24
1.95
1.58
2.04
1.80
1.53
1.32
1.13
2.17
1.88
2.90
2.67
5
5
5
5
1
5
5
5
2
3
5
6
4
5
2
3
2
5
5
5
5
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
/05/2013 09:35:45.
Q,
Pork continued
No. Food
18-
242 Leg joint, roasted well-done, lean

243 -, lean and fat
244 frozen, roasted, lean
245 -, lean and fat
248 barbecued, lean
249 -, lean and fat
250 frozen, grilled, lean
251 grilled, lean
252 -, lean and fat
253
microwaved, lean
254 -, lean and fat
255 roasted, lean
256 -, lean and fat
258 Loin joint,raw, lean and fat
267
-, lean and fat
18-242 to 18-261
10 samples
4 samples of a mixture of leg joints from fillet
and shank
19 samples of a mixture of loin and pork chops
34 samples
22 samples of a mixture of loin and pork chops
18 samples, mixture of loin and pork chops
16 samples, mixture of loin and pork chops
10 samples
Edible
Total
CarboEnergy
value
9
9
9
9
g
kcal
kJ
1.oo
1.oo
1.oo
60.4
54.7
60.0
5.55
4.82
5.18
34.7 5.1
30.1 15.4
32.4 7.0
0
0
0
185 779
259 1082
193 810
1.oo
1.oo
0.84
1.oo
1.oo
1.oo
1.oo
1.oo
1.oo
1.oo
1.oo
1.oo
0.76
1.oo
0.81
1.oo
1.oo
57.6
59.8
50.2
61.0
55.0
57.3
61.2
54.6
59.5
55.4
52.7
49.1
37.3
61.9
50.1
58.1
50.6
4.91
2.98
2.51
4.98
4.53
5.26
5.06
4.64
5.44
4.83
6.00
5.10
3.88
3.09
2.50
4.96
3.93
30..7
18.6
15.7
31.1
28.3
32.9
31.6
29.0
34.0
30.2
37.5
31.9
24.2
19.3
15.6
31.0
24.6
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
224
270
227
186
255
213
184
257
191
248
241
301
229
246
199
197
305
11.2
21.7
18.2
6.8
5.8
9.0
6.4
5.7
6.1
14.1
10.1
19.3
14.7
18.8
15.2
8.1
23.0
936
1119
940
780
1066
892
774
1074
804
1035
1011
1256
955
1024
828
827
1269
/05/2013 09:35:45.
Pork continued
No. Food
18-
242 Leg joint, roasted well-done,

lean
243 -, lean and fat
245 -, lean and fat
248 barbecued, lean
249 -, lean and fat
257
grilled, lean
252 -, lean and fat
254 -, lean and fat
255 roasted, lean
256 -, lean and fat
267
-, lean and fat
18-242 to 18-261
Dietary fibre
Southgate Englyst
method
method
9
g
Fatty acids
cis & trans
MonoPolyunsatd
unsatd
9
9
Total
sugars
9
1.8
2.1
0.7
Tr
105
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
5.4
2.4
4.0
8.0
6.7
2.4
5.7
3.1
2.2
5.6
2.1
4.9
3.7
7.0
5.3
6.9
5.6
2.9
8.2
6.6
2.9
4.8
8.5
7.1
2.6
6.3
3.6
2.6
6.5
2.4
5.7
4.0
7.8
6.5
7.3
5.9
3.2
9.3
2.2
1.o
1.6
3.6
3.0
1.1
2.6
1.4
1.o
2.5
1.o
2.5
1.5
3.1
2.6
3.1
2.5
1.2
3.8
0.1
Tr
0.1
0.1
0.1
Tr
0.1
Tr
Tr
0.1
Tr
0.1
0.1
0.1
0.1
0.1
0.1
Tr
0.1
100
98
98
61
51
82
87
87
75
86
105
100
115
110
92
60
49
95
93
Starch
Satd
9
Total
trans
9
Cholesterol
mg
/05/2013 09:35:45.
Q,
~1
Pork continued
No. Food
18-
242 Leg joint, roasted we//-done,

lean
243 -, lean and fat
245 -, lean and fat
248 barbecued, lean
249 -, lean and fat
257
grilled, lean
252 -, lean and fat
254 -, lean and fat
255 roasted, lean
256 -, lean and fat
267
-, lean and fat
18-242 to 18-261
Na
74
410
71
77
76
53
45
67
68
58
66
70
58
58
70
68
51
55
44
54
56
360
410
390
300
250
430
400
420
410
390
360
330
410
360
270
310
250
330
290
Ca
Mg
28
260
9
7
7
10
9
23
21
27
14
14
21
19
22
19
15
10
8
11
11
25
28
27
19
16
29
26
29
28
26
27
24
29
25
19
20
16
24
20
230
260
240
170
140
260
240
260
250
230
240
220
260
230
170
180
140
220
180
mg
Fe
PS
Mn
cu
Zn
CI
1.2
0.06
3.3
69
Tr
22
1.1
1.1
1.o
0.4
0.4
0.8
0.8
0.7
0.7
0.7
0.8
0.7
0.9
0.8
0.6
0.5
0.4
0.9
0.8
0.06
0.08
0.08
0.06
0.05
0.08
0.08
0.06
0.08
0.08
0.08
0.07
0.10
0.09
0.07
0.06
0.05
0.08
0.07
2.8
2.8
2.6
1.3
1.1
2.6
2.3
2.4
2.4
2.2
2.7
2.4
2.9
2.4
1.8
1.4
1.1
3.0
2.2
67
64
64
56
47
62
64
65
70
73
67
65
74
70
54
55
45
62
61
Tr
0.01
0.01
0.01
0.01
0.02
0.02
0.01
0.02
0.02
0.02
0.02
0.02
0.02
0.01
0.02
0.01
0.02
0.01
19
20
19
11
9
19
17
21
18
17
21
19
23
20
15
11
9
19
15
5
5
5
8
7
5
5
5
3
3
5
5
5
5
4
9
7
5
5
Se
/05/2013 09:35:45.
18-242 to 18-261
Pork continued
~~~~~
~~~~~~~~~~~~
No. Food
18-
242 Leg joint, roasted well-done,

lean
243 -, lean and fat
245 -, lean and fat
248 barbecued, lean
249 -, lean and fat
257
grilled, lean
252 -, lean and fat
253
microwaved, lean
254 -, lean and fat
255 roasted, lean
256 -, lean and fat
267
-, lean and fat
Ribo-
Niacin
flavin
P9
Pg
P9
mg
mg
Tr
Tr
0.8
0.04
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
1.0
0.8
0.9
0.9
0.8
0.7
1.0
0.8
0.8
1.1
0.8
1.0
0.8
1.1
0.8
0.9
0.7
0.7
1.1
0.04
0.04
0.04
0.11
0.09
0.01
0.02
0.03
0.01
0.02
0.03
0.03
0.03
0.03
0.02
0.12
0.10
0.02
0.03
Trypt
-
60
B6
B12
mg
mg
mg
mg
Pg
0.80
0.28
7.9
7.2
0.43
0.69
1.08
1.01
0.81
0.68
1.18
1.03
1.12
0.78
0.70
1.06
0.92
0.91
0.77
0.58
0.87
0.70
0.69
0.55
0.25
0.26
0.25
0.18
0.15
0.17
0.17
0.19
0.16
0.17
0.17
0.17
0.16
0.16
0.12
0.18
0.15
0.21
0.19
6.9
8.2
7.8
4.9
4.2
9.6
8.6
8.5
9.1
8.2
7.9
7.0
9.9
8.4
6.4
5.2
4.2
5.2
4.5
6.0
6.7
6.2
3.3
2.8
6.4
5.6
6.8
6.2
5.3
7.0
6.0
7.8
6.3
4.8
3.5
2.8
6.4
4.7
0.37
0.34
0.32
0.62
0.52
0.35
0.32
0.38
0.56
0.49
0.42
0.37
0.50
0.42
0.32
0.66
0.53
0.35
0.28
thenate
PS
mg
PS
mg
2.24
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
4
4
1
1
1
1
4
7
6
4
4
2
2
2
1
1
6
5
1.93
2.09
1.97
0.97
0.81
2.01
1.82
2.12
1.22
1.20
2.19
1.93
2.42
2.05
1.56
1.oo
0.81
2.00
1.57
5
5
5
3
2
5
6
5
4
5
5
5
6
6
5
3
2
5
6
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
/05/2013 09:35:45.
Pork continued
18-262to 18-277
No. Food
18-
262 loin joint, roasted, lean

263 -, lean and fat
264 Loin steaks, raw, lean and fat
265 fried, lean
10 samples
10 samples
22 samples of a mixture of loin steaks, boneless
chops and noisettes
10 samples
10 samples
From shoulder; Calculated from 93% lean and
7% fat
26 samples
26% fat
10 samples
266 -, lean and fat

267 Mince, raw
268 stewed
269 Spare rib chops, raw, lean and
fat
271 braised, lean
272 -, lean and fat
274 Spare rib joint, raw, lean and
fat
277
lean and fat
-!
Water ranged from 64.39 to 73.29 per 1009
Edible
Total
Energy
value
1.oo
1.oo
1.oo
1.oo
61.4
56.0
63.9
60.2
4.82
4.20
3.19
5.04
30.1 6.8
26.3 16.4
19.9 16.1
31.5 7.2
0
0
0
0
182 763
253 1054
225 934
191 802
1.oo
1.oo
1.oo
I .oo
52.2
70.4a
64.7
69.8
4.40
3.07
3.90
2.96
27.5 18.4
19.2 9.7b
24.4 10.4
18.5 12.4
0
0
0
0
276 1148
164 685
191 800
186 773
0.79
1.oo
1.oo
0.77
1.oo
55.1
58.8
55.7
42.9
66.8
2.34
4.88
4.49
3.46
2.82
14.6
30.5
28.1
21.6
17.6
9.8
10.1
15.0
11.5
16.4
0
0
0
0
0
147 611
213 892
247 1033
190 793
218 906
0.74
1.oo
1.oo
49.4
60.0
55.9
2.09
4.80
3.91
13.1 12.1
30.0 9.0
24.4 18.0
0
0
0
161 670
201 843
260 1081
bFat ranged from 5.49 to 19.59 per 1009
/05/2013 09:35:45.
Pork continued
No. Food
18-
262
263
264
265
266
267
268
269
270
271
272
273
274
275
276
277
Loin joint, roasted, lean

-, lean and fat
Loin steaks, raw, lean and fat
fried, lean
-, lean and fat
Mince, raw
stewed
Spare rib chops, raw, lean and
fat
braised, lean
-, lean and fat
Spare rib joint, raw, lean and
fat
pot-roasted, lean
-, lean and fat
18-262 to 18-277
Dietary fibre
Southgate Englyst
method
method
9
9
Starch
9
Total
sugars
9
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Satd
9
Fatty acids
cis & trans
MonoPolyunsatd
unsatd
9
9
Total
trans
9
Cholesterol
mg
0
0
0
0
0
0
0
0
2.4
5.9
5.9
2.3
6.0
3.6
3.9
4.5
2.6
6.5
6.3
2.8
7.2
3.8
4.2
4.7
1.1
2.8
2.7
1.4
3.6
1.6
1.6
2.3
Tr
0.1
0.1
0.1
0.1
Tr
0.1
0.1
78
80
59
86
90
66
81
67
0
0
0
0
0
3.5
3.6
5.5
4.2
6.0
3.7
3.8
5.8
4.5
6.2
1.8
1.7
2.6
2.0
3.0
0.1
0.1
0.1
0.1
0.1
53
98
97
75
68
0
0
0
0
0
0
4.4
3.2
6.7
4.6
3.4
6.9
2.2
1.5
3.2
0.1
0.1
0.1
50
92
92
0
0
0
0
0
0
0
0
/05/2013 09:35:45.
Pork continued
No. Food
18-
262
263
264
265
266
267
268
269
270
271
272
273
274
275
276
277

-, lean and fat
fried, lean
-, lean and fat
Mince, raw
stewed
fat
braised, lean
-, lean and fat
fat
pot-roasted, lean
-, lean and fat
18-262 to 18-277
Inorganic constituents per lOOg food
Na
61
61
56
58
61
66
61
62
370
330
320
430
390
390
320
340
49
59
59
44
61
45
65
64
Ca
mg
Fe
PS
cu
Zn
CI
Mn
Se
0.8
0.7
0.5
0.7
0.7
0.9
1.4
0.8
0.06
0.06
0.06
0.08
0.07
0.06
0.10
0.07
2.8
2.4
1.5
2.3
2.0
2.4
3.5
2.5
60
60
55
63
65
67
61
48
Tr
Tr
0.02
0.02
0.02
0.01
0.02
Tr
19
17
11
20
18
12
15
12
5
5
9
5
5
5
3
5
150
210
200
150
180
0.6
1.5
1.4
1.o
0.8
0.06
0.12
0.11
0.08
0.07
2.0
4.9
4.4
3.3
2.3
38
54
55
41
48
Tr
0.02
0.02
0.01
Tr
9
20
18
14
11
4
11
11
8
5
140
220
190
0.6
1.3
1.o
0.05
0.12
0.10
1.7
4.5
3.3
36
60
60
Tr
0.02
0.01
a
19
15
4
5
5
Mg
12
12
10
6
7
7
13
8
25
22
21
28
25
20
21
21
230
200
180
260
230
190
200
190
270
300
290
220
320
6
32
29
22
8
16
23
22
16
20
240
320
280
6
8
9
15
24
20
/05/2013 09:35:45.
Pork continued
18-262 to 18-277
No. Food
18-
262
263
264
265
266
267
268
269
270
271
272
273
274
275
276
277

-, lean and fat
fried, lean
-, lean and fat
Mince, raw
stewed
fat
braised, lean
-, lean and fat
fat
pot-roasted, lean
-, lean and fat
Ribo-
Niacin
flavin
Pg
PS
PS
mg
mg
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
0.7
1.0
0.9
0.8
1.1
0.8
0.9
0.6
0.03
0.03
0.12
0.10
0.09
0.09
0.02
0.01
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
0.5
0.4
0.6
0.4
0.8
Tr
Tr
Tr
Tr
Tr
Tr
0.6
0.7
1.1
Trypt
60
B6
812
Panto-
Biotin Vitamin
thenate
mg
mg
mg
mg
PS
Pg
mg
PS
0.78
0.67
0.92
0.82
0.70
0.96
0.97
0.76
0.20
0.19
0.18
0.17
0.17
0.22
0.22
0.28
6.5
5.8
5.4
9.5
8.1
6.5
6.2
5.0
6.2
5.2
3.6
6.5
5.3
3.5
4.4
3.7
0.37
0.32
0.69
0.68
0.56
0.20
0.23
0.40
1
1
1
1
1
1
1
1
2
2
1
11
9
2
2
10
1.94
1.68
1.02
2.03
1.76
1.31
1.58
1.25
5
5
3
5
6
1
4
2
0.01
0.04
0.04
0.03
0.02
0.60
0.77
0.70
0.53
0.71
0.22
0.29
0.27
0.20
0.26
3.9
3.6
3.5
2.7
4.7
2.9
6.3
5.7
4.3
3.4
0.31
0.26
0.24
0.18
0.37
1
2
1
1
1
0.99
1.61
1.50
1.12
1.19
1
6
6
5
2
0.01
0.02
0.03
0.52
0.58
0.48
0.20
0.29
0.25
3.5
4.7
4.2
2.5
6.2
4.6
0.27
0.40
0.32
1
1
1
0.88
1.94
1.56
2
5
6
7
4
3
mg
0
0
0
/05/2013 09:35:45.
-l
Pork continued
No. Food
18-278 to 18-288
18-
278 Spare ribs, raw, lean and fat

287
282 Spare rib steaks, raw, lean and
fat
283 Steaks, raw, lean
284 -, lean and fat
285 grilled, lean
286 -, lean and fat
287 stewed, lean
288 -, lean and fat
10 samples
10 samples
13% fat
15 samples of a mixture of pork and leg steaks
Edible
Total
CarboEnergy
value
9
9
9
9
g
kcal
kJ
1.oo
0.48
1.oo
0.46
1.oo
67.3
32.3
50.5
22.7
70.4
2.99
1.44
4.67
2.10
2.99
18.7 13.4
9.0 6.4
29.2 19.5
13.1 8.8
18.7 10.4
0
0
0
0
0
195 814
94 390
292 1218
132 548
168 703
1.oo
1.oo
1.oo
1.oo
1.oo
1.oo
73.9
69.6
61.5
59.1
61.7
58.6
3.58
3.36
5.42
5.19
5.38
4.96
22.4
21.0
33.9
32.4
33.6
31.0
0
0
0
0
0
0
120
169
169
198
176
199
3.4
9.4
3.7
7.6
4.6
8.3
507
705
713
832
741
834
/05/2013 09:35:45.
18-278 to 18-288
Pork continued
No. Food
18-
Starch
g

fat
284 -, lean and fat
285 gri//ed, lean
286 -, lean and fat
287 stewed, lean
288 -, lean and fat
Total
sugars
g
Dietary fibre
Southgate Englyst
method
method
9
9
Satd
9
Fatty acids
cis & trans
MonoPolyunsatd
unsatd
9
9
Total
trans
9
Cholesterol
mg
5.2
2.5
7.5
3.4
3.7
5.3
2.5
8.2
3.9
3.9
1.6
0.8
2.4
1.1
1.9
0.1
Tr
0.1
Tr
0.1
66
31
115
55
66
1.2
3.3
1.3
2.7
1.3
2.4
1.3
3.8
1.4
3.0
1.6
3.0
0.6
1.6
0.6
1.2
1.2
2.1
Tr
0.1
Tr
Tr
Tr
0.1
62
63
99
100
105
100
/05/2013 09:35:45.
-J
IU
Pork continued
No. Food
18-

fat
284 -, lean and fat
285 grilled, lean
286 -, lean and fat
287 stewed, lean
288 -, lean and fat
18-278 to 18-288
Na
Ca
Mg
mg
Fe
Pg
cu
Zn
CI
98
46
140
63
62
290
140
390
180
350
15
7
30
14
8
18
8
27
12
21
160
73
240
110
200
0.8
0.4
1.4
0.6
0.8
0.04
0.02
0.08
0.04
0.07
2.5
1.2
4.0
1.8
2.6
65
31
130
56
47
60
58
76
76
46
46
390
360
480
460
290
280
6
6
8
8
12
12
24
22
33
32
25
23
220
210
300
280
220
210
0.7
0.7
1.1
1.1
1.3
1.2
0.02
0.02
0.10
0.10
0.16
0.15
1.8
1.7
2.9
2.7
3.5
3.2
52
51
67
68
67
65
Mn
Se
Tr
Tr
Tr
Tr
Tr
12
6
18
8
12
5
2
3
1
5
Tr
Tr
0.02
0.02
0.02
0.02
14
13
21
20
21
19
5
5
5
5
5
5
/05/2013 09:35:45.
Pork continued
18-278 to 18-288
No. Food
18-

fat
284 -, lean and fat
285 grilled, lean
286 -, lean and fat
287 stewed, lean
288 -, lean and fat
cls
cls
ms
ms
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
0.8
0.4
1.2
0.5
0.6
0.01
Tr
0.02
0.01
0.01
0.76
0.36
0.73
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
0.5
0.6
0.8
0.05
0.05
0.02
0.02
0.02
0.02
0.93
0.8
0.8
Niacin
flavin
Ps
0.9
Ribo-
0.33
0.78
0.85
1.55
1.45
0.81.
0.75
Trypt
-
60
B6
B12
cls
thenate
ms
cis
1
1
1
Tr
1
2
1
4
2
11
1.53
0.72
1.88
0.85
1.27
1
Tr
4
2
2
0.59
0.54
0.72
0.68
0.42
0.39
1
1
9
8
1
1
1.53
1.42
2.19
2.09
2.17
2.00
2
2
5
5
5
5
ms
mg
mg
0.18
0.08
0.37
0.17
0.29
5.0
2.4
7.1
3.2
5.0
3.4
1.6
5.2
2.4
3.7
0.33
0.16
0.50
0.23
0.41
0.23
0.22
0.28
0.27
0.25
0.24
7.4
6.8
9.5
4.6
4.2
7.0
6.6
7.0
6.3
9.1
Biotin Vitamin
cls
ms
5.9
5.5
Panto-
1
1
1
1
mg
/05/2013 09:35:45.
Chicken
No. Food
18-
Raw
289 Dark meat, raw
290 Light meat, raw
291 Meat, average, raw
292 Skin, raw
293 Leg quarter, raw, meat and skin
295 Wing quarter, raw, meat and
skin
297 Whole chicken, raw
299 Whole chicken, corn-fed, raw,
dark meat only
300 -, light meat only
301 -, meat only
302 -, skin only
303 -, meat and skin
304
18-289 to 18-304
31 samples
31 samples
Calculated from
25 samples
Calculated from
Calculated from
Calculated from
and 24% skin
Calculated from
Calculated from
and 25% skin
Calculated from
6 samples
Edible
Total
CarboEnergy
value
9
9
9
9
g
kcal
kJ
1.oo
1.oo
44% light meat and 56% dark meat 1.00
1.oo
77% dark meat and 23% skin
1.oo
no. 293
0.69
65% light meat, 11% dark meat
1.00
75.8
74.2
75.1
42.7
68.1
47.0
67.0
3.34
3.84
3.57
1.55
2.93
2.02
3.25
20.9 2.8
24.0 1.1
22.3 2.1
9.7 48.3
18.3 13.3
12.6 9.2
20.3 12.4
0
0
0
0
0
0
0
109 459
106 449
108 457
474 1953
193 803
133 555
193 804
no. 295
33% light meat, 42% dark meat
0.66
1.00
44.2
66.8
2.14
3.06
13.4 8.2
19.1 13.8
0
0
127
201
531
835
no. 297
0.65
1.oo
43.4
72.5
1.98
3.12
12.4
19.5
9.0
7.2
0
0
131
143
544
599
1.oo
1.00
1.oo
1.00
73.4
73.0
39.8
65.3
3.69
3.42
1.61
3.01
23.0
21.4
10.1
18.8
2.8
4.8
52.7
15.9
0
0
0
0
118 496
129 541
514 2120
218 908
0.65
42.4
1.95
12.2 10.3
142
6 samples
Calculated from 54% light meat and 46% dark meat
6 samples
Calculated from 42% light meat, 35% dark meat
and 23% skin
589
/05/2013 09:35:45.
Chicken
No. Food
18-
Raw
289 Dark meat, raw
290 Light meat, raw
292 Skin, raw
skin
dark meat only
-,
light
meat only
300
301 -, meat only
302 -, skin only
18-289 to 18-304
Dietary fibre
Southgate Englyst
method
method
9
9
Satd
9
Fatty acids
cis & trans
MonoPolyunsatd
unsatd
9
9
Total
trans
9
Cholesterol
mg
Starch
9
Total
sugars
9
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0.8
0.3
0.6
13.6
3.6
2.5
3.5
1.3
0.5
1.o
23.6
6.3
4.3
5.6
0.6
0.2
0.4
8.1
2.5
1.7
2.3
Tr
Tr
Tr
0.6
0.1
0.1
0.1
105
70
90
135
110
77
89
0
0
0
0
0
0
0
0
0
0
0
0
0
0
2.3
3.8
2.5
2.1
3.7
6.4
4.2
3.2
1.5
2.6
1.7
1.5
0.1
0.1
0.1
Tr
59
100
66
100
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0.8
1.4
15.2
4.6
3.0
1.2
2.1
23.8
6.9
4.5
0.6
1.o
10.1
3.2
2.1
Tr
Tr
0.3
0.1
0.1
70
85
140
98
64
/05/2013 09:35:45.
18-289 to 18-304
Chicken
No. Food
18-
Raw
289 Dark meat, raw
290 Light meat, raw
292 Skin, raw
skin
dark meat only
-, meat only
30 7
302 -, skin only
Na
90
60
77
50
80
55
60
390
370
380
130
330
230
320
40
70
45
80
90
85
50
80
50
Ca
mg
Fe
PS
cu
Zn
CI
Mn
Se
0.8
0.5
0.7
0.6
0.8
0.5
0.6
0.02
0.05
0.03
0.10
0.04
0.03
0.06
1.7
0.7
1.2
0.7
1.4
1.o
0.8
110
77
95
57
100
70
75
0.01
0.01
0.01
0.01
0.01
0.01
0.01
14
12
13
9
13
9
12
6
6
6
16
8
5
8
120
140
90
200
0.4
0.7
0.4
0.9
0.04
0.05
0.03
0.05
0.5
1.I
0.7
1.6
50
85
55
83
0.01
0.01
0.01
0.01
8
12
8
14
5
8
5
5
230
210
95
190
120
0.4
0.6
0.6
0.6
0.3
0.09
0.07
0.02
0.06
0.04
0.8
1.2
0.7
1.1
0.7
66
75
64
70
45
0.01
0.01
0.01
0.01
0.01
12
13
N
12
8
5
5
5
5
3
Mg
7
5
6
8
7
5
6
24
29
26
9
21
14
24
110
220
160
91
110
75
180
210
320
210
300
4
7
4
7
16
22
14
23
330
320
130
270
180
9
8
6
8
5
28
26
9
22
14
/05/2013 09:35:45.
Chicken
18-289 to 18-304
No. Food
18-
Raw
289 Dark meat, raw
290 Light meat, raw
292 Skin, raw
296
297
298
299
300
301
302
303
304
skin
Whole chicken, raw
Whole chicken, corn-fed, raw,
dark meat only
light meat only
-, meat only
skin only
-, meat and skin
-y
-y
Ribo-
Niacin
60
B6
B12
mg
mg
mg
PS
flavin
mg
Trypt
-
Pg
CLg
Pg
mg
mg
20
Tr
11
64
30
21
17
Tr
Tr
Tr
Tr
Tr
Tr
Tr
0.1
0.2
0.1
1.9
0.5
0.4
0.6
0.17
0.13
0.15
0.15
0.17
0.12
0.14
0.14
0.14
0.14
0.04
0.12
0.08
0.12
0.22
0.14
0.18
0.44
0.27
0.19
0.22
5.6
10.7
7.8
2.7
4.9
3.4
8.3
4.1
4.7
4.3
0.9
3.4
2.3
3.7
0.28
0.51
0.38
0.08
0.23
0.16
0.38
11
25
16
31
Tr
Tr
Tr
Tr
0.4
0.6
0.4
0.5
0.09
0.15
0.10
0.05
0.08
0.11
0.07
0.09
0.14
0.25
0.16
0.22
5.5
6.5
4.2
5.9
2.5
3.5
2.3
3.6
14
22
165
55
36
Tr
Tr
Tr
Tr
Tr
0.5
0.5
N
0.5
0.3
0.19
0.13
N
0.13
0.08
0.07
0.08
N
0.07
0.04
0.11
0.16
N
0.13
0.08
11.5
8.9
N
7.5
4.9
4.4
4.0
N
3.3
2.2
thenate
PS
mg
P9
mg
1
Tr
Tr
1
1
Tr
Tr
9
14
11
4
8
5
11
1.09
1.26
1.16
0.64
0.99
0.68
1.10
3
2
2
2
3
2
2
0
0
0
0
0
0
0
0.25
0.30
0.20
0.34
Tr
Tr
Tr
1
7
9
6
6
0.73
1.03
0.67
1.28
I
2
1
3
0
0
0
0
0.77
0.57
N
0.46
0.30
Tr
Tr
N
1
Tr
10
8
N
7
4
1.20
1.24
N
1.10
0.71
2
2
N
2
1
0
0
0
0
0
/05/2013 09:35:45.
-4
00
Chicken continued
No. Food
18-
Raw continued
305 Poussin, raw, meat and skin
306
Casseroled
307 Breast, casseroled, meat only
308
-, meat and skin

310 Drumsticks, casseroled, meat only
311
-, meat and skin
373 Leg quarter, casseroled, meat
only
315
376 Skin, casseroled
18-305 to 18-316
Edible
Total
CarboEnergy
value
9
9
9
9
g
kcal
kJ

and 26% skin
Calculated from light meat from fresh and frozen

chicken
Calculated from 90% light meat and 10% skin from
fresh and frozen chicken
Calculated from dark meat
Calculated from 85% dark meat and 15% skin from
fresh and frozen chicken
Calculated from 25% light meat and 75% dark
meat from fresh and frozen chicken
and 17% skin from fresh and frozen chicken
20 samples
1.00
66.8
3.06
19.1 13.9
202
839
0.58
38.7
1.78
11.1 8.1
117
488
1.00
67.7
4.54
28.4
5.2
114
483
1.00
65.8
4.30
26.9
8.5
184
772
0.90
1.00
1.00
59.2
66.5
63.7
3.87
3.89
3.57
24.2 7.6
24.3 9.7
22.3 14.2
0
0
0
165
185
217
693
772
905
0.65
1.00
41.4
66.9
2.32
4.00
14.5
25.0
9.2
8.4
0
0
141
176
587
736
1.00
63.6
3.66
22.9 13.9
217
904
0.63
1.00
40.1
48.6
2.30
2.14
14.4 8.8
13.4 39.3
0
0
137 570
407 1680
/05/2013 09:35:45.
18-305 to 18-316
Chicken continued
No. Food
18-
Raw continued
Casseroled
310 Drumsticks, casseroled, meat
only
only
Starch
9
Total
sugars
9
0
0
0
0
Dietary fibre
Southgate Englyst
method
method
9
9
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Satd
9
Fatty acids
cis & trans
MonoPolyunsatd
unsatd
9
g
Total
trans
9
Cholesterol
mg
3.8
2.2
6.4
3.7
2.6
1.5
0.1
0.1
100
58
1.5
2.4
2.1
2.6
2.4
3.9
3.5
4.5
1.o
1.6
1.4
1.9
0.1
0.1
0.1
0.1
90
92
83
135
3.8
2.6
2.3
6.6
4.5
3.9
2.8
1.9
1.6
0.1
0.1
0.1
125
80
115
3.8
2.4
11.0
6.5
4.1
19.1
2.6
1.7
6.5
0.1
0.1
0.5
115
72
105
/05/2013 09:35:45.
OD
Chicken continued
No. Food
18-
Raw continued
Casseroled
only
only
18-305 to 18-316
Na
70
40
320
180
60
60
55
70
mg
Fe
P9
cu
Zn
CI
Mn
Se
0.6
0.3
0.05
0.03
1.I
0.6
85
50
0.01
0.01
12
7
210
200
180
180
0.5
0.5
0.4
1.3
0.06
0.06
0.05
0.06
1.1
1.1
1.o
2.2
60
60
55
70
0.01
0.01
0.01
0.02
3
4
3
7
8
8
7
7
18
12
20
170
110
190
1.I
0.7
0.9
0.07
0.04
0.07
1.9
1.2
1.8
70
45
70
0.02
0.01
0.02
5
10
15
7
5
6
19
12
180
110
130
0.9
0.6
1.o
0.07
0.04
0.09
1.7
1.I
1.o
70
45
N
0.02
0.01
0.02
14
9
N
6
4
N
Mg
7
4
22
13
150
85
270
260
240
220
9
10
9
30
25
24
22
21
75
50
75
200
130
220
30
20
26
70
45
55
210
130
150
24
15
17
Ca
14
/05/2013 09:35:45.
Chicken continued
18-305 to 18-316
No. Food
18-
PS
Raw continued
Cassemled
only
3 13 Leg quarter, casseroled, meat
only
PS
Pg
mg
mg
24
14
Tr
Tr
0.6
0.3
0.15
0.09
Tr
6
5
21
Tr
Tr
Tr
Tr
0.1
0.1
0.1
Tr
27
18
15
Tr
Tr
Tr
23
14
N
Tr
Tr
Tr
Ribo-
Niacin
Trypt
-
60
B6
812
mg
mg
mg
mg
P9
0.11
0.06
0.25
0.14
6.6
3.8
3.5
2.0
0.31
0.18
0.07
0.07
0.06
0.60
0.06
0.06
0.05
0.06
0.13
0.13
0.12
0.09
8.8
8.3
7.5
5.1
5.6
5.1
4.6
4.8
0.2
0.1
0.1
0.35
0.23
0.31
0.05
0.03
0.05
0.12
0.08
0.13
5.0
3.2
6.1
0.2
0.1
0.7
0.28
0.18
N
0.05
0.03
N
0.12
0.08
N
5.7
3.6
N
flavin
thenate
PLQ
mg
Pg
mg
Tr
Tr
9
5
1.03
0.60
2
1
0
0
0.36
0.34
0.31
0.22
Tr
Tr
Tr
Tr
6
6
5
9
1.34
1.27
1.14
1.09
2
2
2
3
0
0
0
0
4.2
2.7
4.9
0.21
0.14
0.25
Tr
Tr
Tr
8
5
8
1.08
0.70
1.21
3
2
3
0
0
0
4.3
2.7
N
0.23
0.14
N
Tr
Tr
N
7
4
N
1.11
0.70
N
3
2
N
0
0
/05/2013 09:35:45.
00
Chicken continued
No. Food
18-
Cassemled continued
317 Thighs, casseroled, meat and
skin
319 diced, assemled, meat only
320 Wing quarter, casseroled, meat
only
322
Grilled and fried

323 Breast, grilled without skin,
meat only
324 grilled with skin, meat only
326 Breast, strips, stir-fried
327 Portions, deep-fried, meat and
skin
328
18-317 to 18328
Edible
Total
9
9
9
9
CarboEnergy
hydrate
value
g
kcal
kJ
1.oo
62.4
3.44
21.5 16.3
233
969
0.83
1.oo
1.oo
51.8
65.6
67.7
2.85
4.10
4.30
17.8 13.5
25.6 8.6
26.9 6.3
0
0
0
193
180
164
802
756
690
1.oo
64.0
3.90
24.4 12.5
210
877
0.67
42.9
2.61
16.3
8.4
141
588
10 samples
1.oo
66.6
5.11
32.0
2.2
148
626
17 samples
Calculated from 92% light meat and 8% skin
from fresh and frozen chicken
10 samples
10 samples of wing quarters, leg quarters and
chicken halves from fish and chip shops
1.oo
1.oo
68.0
64.8
4.76
4.63
29.8
28.9
3.1
6.4
0
0
147
173
621
728
1.oo
1.oo
65.9
55.5
4.76
4.30
29.7 4.6
26.9 16.8
0
0
161 677
259 1079
0.69
38.2
2.98
18.6 11.6
179
Calculated from 77% dark meat and 23% skin

10 samples of skinless thighs
and 19% skin
745
/05/2013 09:35:45.
18-317 to 18-328
Chicken continued
No. Food
18-
Casseroled continued
377 Thighs, casseruled, meat and
skin
379 diced, casseroled, meat only
320 Wing quarter, casseruled, meat
only
327
-, meat and skin
Grilled and fried
meat only
skin
Starch
9
Total
sugars
9
0
0
0
Dietary fibre
Southgate Englyst
method
method
9
9
Satd
9
Fattv acids
cis & trans
MonoPolyunsatd
unsatd
9
9
Total
trans
9
Cholesterol
mg
4.4
7.6
3.1
0.2
120
0
0
0
0
0
0
3.7
2.4
1.7
6.3
3.8
2.9
2.6
1.9
1.2
0.1
Tr
0.1
100
130
97
0
0
0
0
0
0
0
0
3.5
2.3
5.8
3.9
2.3
1.5
0.1
0.1
99
66
0.6
1.o
0.4
Tr
94
0.9
0.9
N
4.6
1.3
1.4
N
8.0
0.6
0.7
N
3.0
Tr
Tr
N
0.3
84
90
87
135
3.2
5.5
2.0
0.2
94
/05/2013 09:35:45.
03
Chicken continued
No. Food
18-
Cassemled continued
skin
only
327
-, meat and skin
Grilled and fried
meat only
skin
18-317 to 18-328
Inorganic constituents per 100s food
Na
70
170
60
40
65
mg
Fe
PS
cu
Zn
CI
Mn
Se
1.o
0.07
1.8
70
0.02
15
140
150
200
0.8
1.o
0.6
0.06
0.15
0.06
1.5
2.1
1.3
60
81
60
0.02
0.02
0.01
12
17
14
6
7
7
21
14
180
120
0.6
0.4
0.07
0.05
1.3
0.9
60
40
0.01
0.01
13
9
7
5
36
310
0.4
0.04
0.8
67
0.01
16
410
400
420
310
7
7
6
15
34
33
33
25
280
270
280
220
0.5
0.6
0.5
1.o
0.06
0.06
0.08
0.11
0.8
0.8
0.8
2.0
66
69
63
94
0.01
0.01
0.01
0.02
15
15
15
18
6
6
7
8
210
10
17
150
0.7
0.07
1.3
65
0.01
13
Mg
26
16
170
140
150
250
22
14
15
13
19
23
60
40
230
160
15
10
55
460
60
61
61
150
110
Ca
/05/2013 09:35:45.
Chicken continued
18-317 to 18-328
No. Food
18-
Casseroled continued
skin
only
327
-, meat and skin
Grilled and fried
meat only
skin
Ribo-
Niacin
flavin
CLS
1.1s
1.1s
mg
mg
30
Tr
0.2
0.34
25
20
5
Tr
Tr
Tr
0.2
0.2
0.1
16
11
Tr
Tr
Tr
Trypt
-
60
B6
B12
1.19
thenate
1.1s
mg
Clg
mg
Tr
1.04
0.17
0.18
0.33
Tr
1
Tr
7
6
7
0.86
1.34
1.31
2
4
3
0
0
0
4.5
3.0
0.29
0.19
Tr
Tr
6
4
1.18
0.79
2
2
0
0
15.8
6.2
0.63
Tr
1.67
0.20
0.19
0.16
0.22
14.3
13.6
14.4
7.5
5.8
5.5
5.8
4.9
0.42
0.40
0.44
0.34
Tr
Tr
Tr
1
5
5
5
14
1.66
1.57
1.56
1.34
2
2
2
3
0
0
0
0
0.15
5.1
3.4
0.23
Tr
10
0.92
mg
mg
mg
mg
0.05
0.11
4.9
3.9
0.20
0.28
0.12
0.16
0.04
0.05
0.06
0.09
0.15
0.13
4.1
3.4
7.8
3.3
5.0
5.3
0.2
0.1
0.16
0.11
0.06
0.04
0.12
0.08
7.0
4.7
Tr
0.3
0.17
0.14
0.13
Tr
5
Tr
28
Tr
Tr
Tr
Tr
0.1
0.2
0.2
0.3
0.12
0.12
N
0.32
0.10
0.10
0.11
0.06
19
Tr
0.2
0.22
0.04
/05/2013 09:35:45.
00
Chicken continued
No. Food
18-
18-329 to 18-342
Roasted and barbecued

329 Dark meat, roasted
330 Light meat, roasted
331 Meat, average, roasted
1.oo
1.oo
1.oo
63.9
66.9
65.3
3.90
4.83
4.37
24.4 10.9
30.2 3.6
27.3 7.5
0
0
0
196
153
177
1.oo
1.oo
1.oo
31.1
41.6
66.2
3.45
2.72
4.25
21.5 46.1
17.0 42.6
26.6 5.1
0
0
0
501 2070
452 1867
152 640
1.oo
63.0
4.14
25.8
9.1
185
775
0.63
1.oo
39.7
60.9
2.60
3.34
16.2 5.7
20.9 16.9
0
0
116
236
486
981

20 samples
0.51
1.oo
31.1
59.9
1.71
3.97
10.7 8.6
24.8 14.1
0
0
120
226
500
943

and 13% skin from fresh and frozen chicken
0.53
1.oo
31.7
61.3
2.10
4.21
13.1 7.5
26,3 12.5
0
0
120
218
500
910
0.63
38.6
2.66
16.6
138
575
19 samples of a mixture of fresh and frozen chicken

19 samples of a mixture of fresh and frozen chicken
34 samples; crisply roasted
32 samples
20 samples of a mixture of fresh and frozen
drumsticks
20 samples

339 Wing quarter, roasted, meat
and skin
34 1 Whole chicken, roasted, meat
and skin
332 Skin, d ry, roasted/grilled

333 -, moist, roasted/grilled
334 Drumsticks, roasted, meat only
335
-, meat and skin

337 Leg quarter, roasted, meat and
Edible
Total
CarboEnergy
value
kJ
9
9
9
9
g
kcal
819
645
742
skin
7.9
/05/2013 09:35:45.
Chicken continued
No. Food
18-

332 Skin, dry, roasted/grilled
skin
and skin
34 1 Whole chicken, roasted, meat
and skin
18-329 to 18-342
Satd
9
cis & trans

MonoPolyunsatd
unsatd
9
9
0
0
0
0
0
0
0
0
0
2.9
1.o
2.1
12.9
12.0
1.4
2.5
1.5
4.6
5.1
1.6
3.4
22.5
20.8
2.4
4.3
2.7
7.8
0
0
0
0
2.3
3.9
0
0
0
0
0
0
Dietary fibre
Southgate Englyst
method
method
9
9
Starch
9
Total
sugars
9
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Total
trans
9
Cholesterol
mg
2.2
0.7
1.5
7.7
7.1
1.o
1.8
1.I
3.2
0.1
Tr
0.1
0.6
0.5
Tr
0.1
Tr
0.1
120
82
105
170
135
135
135
86
115
4.0
6.4
1.6
2.7
0.1
0.1
60
100
2.1
3.4
3.4
5.7
1.5
2.4
0.1
0.1
53
110
2.2
3.6
1.5
0.1
71
/05/2013 09:35:45.
03
00
Chicken continued
No. Food
18-

330 light meat, roasted
33 I Meat, average, roasted
332 Skin, dry, roasted/gril/ed
skin
and skin
34 I Whole chicken, roasted, meat
and skin
18-329 to 18-342
Na
Ca
Mg
mg
Fe
P9
cu
Zn
CI
Mn
Se
100
60
80
80
80
170
130
80
95
300
360
330
260
240
260
280
180
230
17
7
11
16
12
16
15
9
12
23
30
26
26
20
25
25
16
20
200
250
220
210
170
210
210
130
180
0.8
0.4
0.7
1.3
1.o
0.9
1.o
0.6
0.8
0.08
0.17
0.10
0.05
0.04
0.10
0.09
0.06
0.06
2.2
0.8
1.5
1.2
0.9
2.5
2.3
1.4
1.7
88
62
75
N
N
84
90
60
85
0.02
0.01
0.02
0.03
0.02
0.02
0.02
0.01
0.01
17
14
16
N
N
17
17
11
16
6
7
7
N
N
7
7
4
7
50
100
120
260
6
11
10
24
90
200
0.4
0.6
0.03
0.04
0.9
1.1
45
75
0.01
0.01
8
15
4
7
55
80
140
320
6
11
13
26
110
220
0.3
0.7
0.02
0.09
0.6
1.5
40
80
0.01
0.02
8
15
4
7
50
200
16
140
0.4
0.06
0.9
50
0.01
/05/2013 09:35:45.
78-329 to 78-342
Chicken continued
~~
No. Food
78-
Roasted and banbecued

332 Skin, dry, roasted/grjlled
skin
and skin
341 Whole chicken, roasted, meat
and skin
Ribo-
Niacin
Trypt
-
60
B6
612
mg
mg
mg
PS
flavin
thenate
Pg
mg
PS
mg
1
Tr
Tr
N
N
1
1
Tr
1
10
10
10
N
N
13
12
8
11
1.34
1.38
1.39
N
N
1.39
1.31
0.82
1.21
4
2
3
N
N
4
3
2
3
0
0
0
0
0
0
0
0
0
0.20
0.25
Tr
Tr
6
6
0.62
0.67
2
1
0
0
2.6
4.9
0.13
0.34
Tr
Tr
3
9
0.35
1.29
1
3
0
0
3.1
0.21
Tr
0.81
PS
PS
PS
mg
mg
24
Tr
11
N
N
20
24
15
26
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
0.1
0.3
0.2
1.o
0.6
0.2
0.2
0.1
0.2
0.23
0.31
0.23
N
N
0.22
0.21
0.13
0.23
0.07
0.07
0.07
N
N
0.09
0.09
0.06
0.07
0.11
0.23
0.16
N
N
0.15
0.14
0.09
0.28
6.2
12.6
9.2
N
N
5.5
5.5
3.5
5.0
5.3
5.5
5.3
N
N
5.0
4.9
3.1
4.6
0.27
0.54
0.36
N
N
0.19
0.19
0.12
0.40
13
13
Tr
Tr
0.1
0.4
0.12
0.27
0.04
0.06
0.14
0.17
2.5
10.0
2.4
4.9
7
18
Tr
Tr
0.2
0.3
0.14
0.21
0.03
0.07
0.09
0.15
5.3
8.7
11
Tr
0.2
0.13
0.04
0.09
5.5
mg
/05/2013 09:35:45.
Chicken continued
No. Food
18-
Roasted and barirecued continued

343 Whole chicken corn-fed,
roasted, dark meat only
345 -, meat only
347
18-343 to 18-347
Edible
Total
CarboEnergy
value
9
9
9
9
g
kcal
kJ
6 samples
1.00
66.1
3.84
24.0
9.8
185
772
6 samples
and 17% skin
1.00
1.OO
1.00
67.4
66.7
61.7
4.13
3.98
3.84
25.8 4.2
24.9 7.2
24.0 13.2
0
0
0
141
164
215
595
690
896
0.60
37.0
2.30
14.4
129
537
7.9
/05/2013 09:35:45.
18-343 to 18-347
Chicken continued
No. Food
18-
Dietary fibre
Southgate Englyst
method
method
9
9
Fatty acids
cis & trans
MonoPolyunsatd
unsatd
9
9
Starch
9
Total
sugars
9
2.8
4.3
2.0
Tr
120
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
1.2
2.1
3.8
2.7
1.8
3.1
5.8
4.1
0.9
1.5
2.6
1.8
Tr
Tr
0.1
0.1
76
99
110
65
Satd
9
Total
trans
g
Cholesterol
mg
Roasted and bantrecued continued

344
345
346
347
-, light meat only

-, meat only
-, meat and skin
/05/2013 09:35:45.
(D
Chicken continued
No. Food
18-
Roasted and banbecued continued

345 -, meat only
18-343 to 18-347
Na
95
290
90
90
90
55
330
310
300
180
Ca
Mg
22
200
9
9
10
28
25
25
15
230
210
210
130
mg
Fe
1.19
cu
Zn
CI
Mn
Se
1.0
0.08
2.1
76
0.02
16
0.4
0.06
0.01
0.07
0.07
0.04
0.8
1.5
1.4
0.8
54
0.7
0.8
65
75
45
0.02
0.02
0.01
13
15
15
9
6
6
0.5
7
4
/05/2013 09:35:45.
18-343 to 18-347
Chicken continued
No. Food
18-
Roasted and banbecued continued

345 -, meat only
Ribo-
Niacin
flavin
P9
P4.i
PLS
mg
mg
16
Tr
0.2
0.20
Tr
8
16
10
Tr
Tr
Tr
Tr
0.2
0.2
0.3
0.2
0.14
0.17
0.17
0.10
Trypt
60
B6
812
thenate
PS
mg
Pg
mg
mg
mg
mg
mg
0.07
0.25
6.8
4.7
0.29
Tr
1.26
0.06
0.07
0.07
0.04
0.13
0.19
0.18
0.11
12.0
9.3
8.7
5.2
5.1
4.9
4.4
2.6
0.54
0.41
0.37
0.22
Tr
Tr
Tr
Tr
10
8
7
4
1.35
1.30
1.20
0.72
2
3
2
1
0
0
0
0
/05/2013 09:35:45.
78-34to 78-357
Turkey
No. Food
18-
Raw
348 Dark meat, raw
349 Light meat, raw
351 Skin, raw
352 Whole turkey, raw
353
Casseroled and stewed

354 Mince, stewed
355 Thigh, diced, casseroled, meat
only
Grilled and stir-fried
356 Breast, fillet, grilled, meat only
357 strips, stir-fried
Edible
Total
CarboEnergy
value
9
9
9
9
g
kcal
kJ
20 samples
20 samples
21 samples
and 13% skin
1.oo
1.oo
1.oo
1.oo
1.oo
75.8
74.9
75.3
53.4
72.6
3.26
3.90
3.62
2.24
3.46
20.4 2.5
24.4 0.8
22.6 1.6
14.0 30.7
21.6 5.2
0
0
0
0
0
0.70
50.8
2.42
15.1
3.6
93
390
5 samples
8 samples; skinless
1.oo
1.oo
65.3
64.5
4.58
4.54
28.6
28.3
6.8
7.5
0
0
176
181
739
760
9 samples; skinless
8 samples; skinless
1.oo
1.00
63.0
64.4
5.60
4.96
35.0
31.0
1.7
4.5
0
0
155
164
658
692
104 439
105 444
105 443
332 1374
133 560
/05/2013 09:35:45.
Turkey
78-348to 78-357
~~
No. Food
18-
Starch
g
Total
sugars
9
Dietary fibre
Southgate Englyst
method
method
g
9
Fatty acids
cis & trans
MonoPolyunsatd
unsatd
9
9
Total
trans
9
10.1
1.7
1.1
1.o
0.3
0.6
11.9
1.9
1.3
Tr
Tr
Tr
0.4
Tr
Tr
Satd
9
Cholesterol
mg
Raw
348 Datk meat, raw

349 Light meat, raw
0.8
0.3
0.5
351 Skin, raw

Cassemled and stewed
354 Mince, stewed
only
0.6
0.2
0.4
6.7
1.2
0.8
0
0
0
0
0
0
0
0
2.0
2.5
2.2
2.7
2.1
1.8
0.1
0.1
0
0
0
0
0
0
0
0
0.6
0.6
0.3
N
Tr
N
86
57
70
135
78
55
120
120

74
72
/05/2013 09:35:45.
Turkey
18-348 f O 18-357
No. Food
18-
Na
Raw
348 Dark meat, raw
349 light meat, raw
351 Skin, raw
90
50
68
67
70
50
310
360
340
180
320
230
Casseroled and stewed

354 Mince, stewed
45
65
90
60
Ca
mg
Fe
PS
cu
Zn
CI
Mn
Se
1.o
0.3
0.6
0.7
0.6
0.4
0.04
0.01
0.02
0.09
0.03
0.02
3.1
1.o
1.9
1.1
1.8
1.3
73
39
54
62
55
40
Tr
Tr
Tr
0.02
Tr
Tr
15
10
13
8
12
8
5
6
6
8
6
4
180
210
1.4
2.0
0.19
0.20
3.8
5.4
85
84
0.02
0.02
19
19
8
8
380
280
0.6
0.4
0.08
0.04
1.7
1.3
85
75
0.01
0.01
17
15
8
7
Mg
7
4
5
11
6
4
22
27
25
13
23
16
200
230
220
130
210
150
210
230
15
12
21
23
550
420
5
5
42
32
only

/05/2013 09:35:45.
18-348 to 18357
Turkey
No. Food
18-
Raw
348 Datk meat, raw
349 Light meat, raw
357 Skin, raw
Cassemled and stewed
354 Mince, stewed
only
Ribo-
Niacin
flavin
Trypt
-
Panto-
Biotin Vitamin
60
B6
B12
thenate
mg
mg
mg
PS
Pg
mg
PS
mg
2
1
2
0
0
0
2
1
0
0
1.19
1.1g
Pg
mg
mg
Tr
Tr
Tr
53
7
5
Tr
Tr
Tr
Tr
Tr
Tr
0.4
0.3
0.3
0.8
0.4
0.3
Tr
Tr
0.01
Tr
0.01
Tr
0.08
0.06
0.07
0.05
0.07
0.05
0.31
0.15
0.22
0.07
0.20
0.14
4.6
10.7
8.0
3.9
7.5
5.2
4.0
4.3
4.4
N
4.0
2.8
0.35
0.81
0.61
0.15
0.55
0.38
2
1
2
N
1
1
28
9
17
3
16
11
0.75
0.66
0.70
N
0.69
0.48
Tr
Tr
Tr
Tr
0.5
0.5
Tr
Tr
0.05
0.07
0.20
0.22
4.7
6.0
5.6
5.5
0.32
0.41
2
2
4
21
1.05
1.04
3
3
0
0
Tr
Tr
Tr
Tr
0.4
0.3
0.02
N
0.07
0.07
0.15
0.12
14.0
13.5
6.8
6.1
0.63
0.69
1
1
7
8
0.95
0.84
2
2
0
0
mg
/05/2013 09:35:45.
(D
00
18-358 to 18-368
Turkey continued
No. Food
18-
Roastod
359 light meat, roasted
360 -, self-basting, roasted
362 Skin, dry, roasted

363 moist, roasted
367 Whole tuutitey, roasted
368
Edible
Total
CarboEnergy
value
9
9
9
9
g
kcal
kJ
27 samples inciud ing seIf-basting turkey

18 samples
9 samples
meat from fresh, frozen and self-basting turkey
10 samples
18 samples
9 samples
Calculated from 47% light meat, 45% dark meat and
8% skin from fresh, frozen and self-basting turkey
1.00
1.00
1.00
1.00
64.3
65.1
64.2
64.6
4.71
5.39
5.07
4.99
29.4
33.7
31.7
31.2
6.6
2.0
4.0
4.6
0
0
0
0
177
153
163
166
1.00
1.00
1.00
1.00
0.72
1.00
29.5
45.7
65.0
62.6
45.1
62.1
3.06
3.46
4.40
4.38
3.15
4.94
29.9 40.2
21.6 31.7
27.5 5.8
27.4 8.5
19.7 6.1
30.9 7.4
0
0
0
0
0
0
481 1995
372 1542
162 683
186 780
134 561
190 799
0.65
40.4
3.22
20.1
124
4.8
745
648
688
701
519
/05/2013 09:35:45.
18-358 to 18-368
Turkey continued
No. Food
18-
Roasted
358 Dark; meat, roasted
359 LigM meat, roasted
363 moist, roasted
367 Whole turkey, roasted
368 -, -,weighed with bone
W
CD
Starch
9
Total
sugars
9
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Dietary fibre
Southgate Englyst
method
method
g
9
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Satd
9
Fattv acids
cis & trans
MonoPolyunsatd
unsatd
g
9
2.0
0.7
1.2
1.4
13.2
10.5
1.7
2.6
1.8
2.3
1.5
2.4
0.7
1.5
1.7
15.6
12.3
2.2
3.3
2.3
2.7
1.8
1.7
0.5
1.o
1.1
8.8
7.0
1.4
2.1
1.5
1.8
1.I
Total
trans
9
Cholesterol
mg
0.1
Tr
0.1
0.1
0.6
0.5
0.1
0.1
0.1
0.1
0.1
120
82
78
100
290
210
115
130
92
115
74
/05/2013 09:35:45.
Turkey continued
No. Food
18-
Roasted
363 moist, roasted
18-358 to 18-368
Na
110
50
90
90
110
120
110
110
75
90
60
330
400
340
350
330
290
310
310
220
350
230
Ca
17
6
7
11
20
13
15
15
11
12
8
Mg
25
30
27
27
33
27
24
25
18
27
17
260
260
240
260
250
220
230
230
170
260
170
mg
Fe
1.2
0.5
0.4
0.8
1.6
1.3
1.4
1.4
1.0
0.9
0.6
PS
cu
Zn
CI
Mn
Se
0.11
0.05
0.06
0.09
0.07
0.09
0.13
0.13
0.09
0.09
0.06
3.4
1.4
1.3
2.5
1.8
1.3
3.9
3.7
2.7
2.4
1.6
86
52
110
85
N
N
82
90
65
90
60
0.02
0.01
0.01
0.01
0.03
0.03
0.02
0.02
0.01
0.02
0.01
17
14
16
17
N
N
18
18
13
17
11
8
8
6
8
N
N
7
8
6
8
5
/05/2013 09:35:45.
18-358 to 18-368
Turkey continued
No. Food
18-
Roasted
358 Datk meat, roasted
363 moist, roasted
Ribo-
Niacin
flavin
Trypt
-
60
Panto-
Biotin Vitamin
B6
812
Pg
Pg
CLg
mg
mg
mg
mg
mg
mg
P9
PS
mg
Pg
mg
Tr
Tr
Tr
Tr
N
N
Tr
5
Tr
5
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
0.3
0.1
0.4
0.3
N
N
0.5
0.5
0.4
0.4
0.3
Tr
0.02
0.34
0.05
0.05
0.06
0.06
N
N
0.07
0.07
0.05
0.06
0.04
0.25
0.16
0.14
0.19
N
N
0.22
0.21
0.15
0.19
0.12
7.2
12.9
13.9
10.3
N
N
5.9
6.0
4.3
10.1
6.6
5.7
6.8
6.4
6.2
N
N
5.4
5.1
3.7
5.9
3.8
0.44
0.47
0.57
0.49
N
N
0.40
0.39
0.28
0.48
0.31
2
1
1
1
N
N
2
1
1
1
1
20
18
11
17
N
N
20
19
14
16
10
1.06
3
2
2
2
N
N
3
3
2
2
1
0.06
N
N
Tr
Tr
Tr
0.07
0.04
thenate
0.97
0.83
0.98
N
N
1.01
0.98
0.71
0.96
0.62
0
0
0
0
0
0
0
0
0
0
/05/2013 09:35:45.
18-369 to 18-376
Other poultry
Edible
Total
CarboEnergy
value
9
g
9
9
g
kcal
kJ
No. Food
18-
369 Duck, raw, meat only

370 -, weighed with fat, skin and
bone
371 raw, meat, fat and skin
19 samples, meat from dressed carcase

1.00
0.28
74.8
20.9
3.15
0.88
19.7
5.5
6.5
1.8
0
0
137
38
10 samples; meat, fat and skin = 0.57 of dressed

carcase
10 samples from dressed carcase
1.00
49.7
2.10
13.1 37.3
388 1603
1.00
0.21
62.1
13.0
4.05
0.85
25.3 10.4
5.3 2.2
0
0
195
41
1.00
42.6
3.20
20.0 38.1
423 1750
1.00
50.2
2.64
16.5 32.8
361 1494
1.00
51.1
4.40
27.5 21.2
301 1252
372
373
374
roasted, meat only

-, weighed with fat, skin and
bone
roasted, meat, fat and skin
375 Goose, raw, meat, fat and skin

376
roasted, meat, fat and skin

carcase
carcase
carcase
575
160
815
172
/05/2013 09:35:45.
18-369 to 18-376
Other poultry
No. Food
18-
Starch
g
Total
sugars
9
0
0
0
0
0
Dietary fibre
Southgate Englyst
method
method
Fatty acids
cis & trans
MonoPolyunsatd
unsatd
9
9
Satd
9
0
0
0
0
0
0
0.6
0
0
0
0
0
0
10.7
3.3
0.7
19.0
0
0
0
11.4
(9.5)
19.3
Total
trans
9
Cholesterol
mg
0.1
Tr
110
30
0.3
0.1
72
115
25
____~

bone
372 roasted, meat only
bone
374 roasted, meat, fat and skin
0
0
0
0
0
2.0
(6.6)
3.2
0.9
5.2
1.I
(17.3)
(9-9)
1.o
0.3
5.6
1.3
0.3
5.3
(3.7)
(2.4)
Tr
0.3
Tr
Tr
/05/2013 09:35:45.
Other poultry
No. Food
18-

bone
bone
18-369 to 18-376
mQ
Na
Ca
ILQ
Mg
Fe
cu
Zn
CI
Mn
110
31
290
81
12
3
19
5
200
56
2.4
0.7
0.34
0.10
1.9
1.0
98
27
Tr
Tr
73
96
20
190
270
57
8
13
3
14
20
4
120
200
42
1.3
2.7
0.6
0.18
0.31
0.07
1.3
2.6
0.6
62
96
20
Tr
Tr
Tr
87
61
80
220
270
320
22
7
10
17
17
23
180
160
220
1.7
2.2
3.3
0.23
0.14
0.15
2.2
1.7
2.6
76
56
80
0.20
Tr
0.01
Se
N
N
I
N
N
/05/2013 09:35:45.
18-369 to 18-376
Other poultry
No. Food
18-

bone
raw, meat, fat and skin
377
bone
1.1g
1.1g
(24)
(7)
Tr
Tr
(51)
N
N
Tr
N
N
N
(17)
(21)
N
Tr
Tr
1.1g
mg
mg
0.02
Tr
N
N
N
0.02
N T r
N
N
N
N
N
N
N
N
Ribo-
Niacin
flavin
Trypt
-
60
B6
B12
Panto-
Biotin Vitamin
thenate
mg
mg
mg
mg
1.1g
1.19
mg
1.19
mg
0.36
0.10
0.45
0.13
5.3
1.5
4.2
1.2
0.34
0.10
3
1
25
7
1.60
0.45
6
2
0
0
0.14
0.26
0.06
0.51
0.47
0.10
3.5
5.1
1.1
2.4
5.4
1.1
0.33
0.25
0.05
2
3
1
7
10
2
(0.95)
1.50
0.32
N
4
1
0
0
0
0.18
0.12
0.12
0.51
0.30
0.51
3.8
3.6
4.6
4.2
(2.3)
(5.5)
0.31
0.35
0.42
2
2
2
15
8
12
2.60
N
1.40
7
N
3
0
O
0
/05/2013 09:35:45.
-L
18-377 to 18-391
Game
No. Food
18-
377
378
379
380
381
382
383
384
385
386
387
388
Grouse, roasted, meat only

Hare, stewed, meat only
Partridge, roasted, meat only
Pheasant, roasted, meat only
Pigeon, roasted, meat only
Rabbit, raw, meat only
stewed, meat only

390 Venison, raw
391 roasted

Meat from dressed carcase
Meat from dressed carcase
10 samples from dressed carcase
10 samples from leg and loin
30 samples of a mixture of fresh, wild, farmed
and frozen imported
Haunch, meat only
Edible
Total
CarboEnergy
value
g
kcal
kJ
9
9
9
9
1.oo
0.46
1.oo
0.73
1.oo
0.60
1.oo
0.52
1.oo
0.47
1.oo
69.0
31.7
60.7
44.3
54.5
32.7
59.4
30.9
62.2
29.2
71.5
70.7
4.42
2.03
4.78
3.48
5.87
3.52
4.46
2.32
4.64
2.18
3.50
3.39
27.6
12.7
29.9
21.8
36.7
22.0
27.9
14.5
29.0
13.6
21.9
21.2
2.0
0.9
8.0
5.8
7.2
4.3
12.0
6.2
7.9
3.7
5.5
3.2
0
0
0
0
0
0
0
0
0
0
0
0
128
59
192
139
212
127
220
114
187
88
137
114
543
249
804
585
890
533
918
476
785
368
576
479
0.60
1.oo
1.oo
42.4
74.4
60.4
2.03
3.55
5.70
12.7
22.2
35.6
1.9
1.6
2.5
0
0
0
68
103
165
286
437
698
I .oo
/05/2013 09:35:45.
18-377 to 18-39
Composition of food p e r 1009
Game
No. Food
18-
377
378
379
380
381
382
383
384
385
386
387
388
389
390
39 1

stewed, meat only
Venison, raw
roasted
Starch
9
Total
sugars
9
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Dietary fibre
Southgate Englyst
method
method
9
9
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Satd
9
0.5
0.2
N
N
1.9
1.1
4.1
2.1
N
N
2.1
1.7
1.o
0.8
N
Fatty acids
cis & trans
MonoPolyunsatd
unsatd
g
g
0.2
0.1
N
N
3.3
2.0
5.6
2.9
N
N
1.3
0.7
0.4
0.4
N
1.2
0.5
N
N
1.7
1.o
1.6
0.8
N
N
1.8
0.6
0.4
0.4
N
Total
trans
9
Tr
Tr
Tr
Tr
Tr
Tr
0.1
Tr
Tr
Tr
0.1
0.1
Tr
0.1
Tr
Cholesterol
mg
N
N
N
N
N
N
(220)
(115)
N
N
53
49
49
50
N
/05/2013 09:35:45.
18-377 to 18-391
Inorganic constituents per 1009 food
Game
No. Food
18-
377
378
379
380
387
382
383
384
385
386
387
388
389
390
397

stewed, meat only
Venison, raw
roasted
PS
mg
Na
110
51
40
29
100
60
66
34
92
43
67
48
29
55
52
380
180
210
150
410
240
360
190
400
190
360
200
120
340
290
Ca
45
21
21
15
46
28
28
15
32
15
22
39
23
5
6
Mg
Fe
32
15
22
16
36
22
26
13
30
14
25
18
11
25
27
260
120
250
180
310
190
220
110
310
150
220
150
90
210
240
4.6
2.1
10.8
7.9
7.7
4.6
2.2
1.1
7.2
3.4
1.0
1.1
0.7
3.3
5.1
cu
Zn
CI
Mn
Se
0.34
0.16
N
N
N
N
0.10
0.05
0.33
0.15
0.06
0.06
0.04
0.21
0.36
1.6
0.8
N
N
N
N
1.3
0.7
1.7
0.8
1.4
1.7
1.o
2.4
3.9
360
170
74
54
99
59
170
88
87
41
74
45
27
64
59
0.29
0.13
N
N
N
N
0.02
0.01
0.05
0.02
0.01
0.02
0.01
0.03
0.04
(20)
(9)
N
N
N
N
(14)
N
N
N
17
(16)
(10)
9
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
/05/2013 09:35:45.
18-377 to 18-391
Game
No. Food
18-
377
378
379
380
381
382
383
384
385
386
387
388
389
390
391

stewed, meat only
Venison, raw
roasted
PS
P9
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
Ribo-
PS
mg
mg
mg
N
N
N
N
N
N
N
N
Tr
Tr
0.13
N
N
N
N
0.1 9
0.08
N
N
N
N
0.02
0.01
0.27
0.13
0.10
0.02
0.01
N
0.16
0.80
0.37
N
N
N
N
0.29
0.15
1.17
0.55
0.19
0.16
0.10
(0.25)
0.69
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
Niacin
flavin
Trypt
60
B6
Biz
mg
mg
mg
PS
7.0
3.2
N
N
N
N
9.2
4.8
7.0
3.3
8.4
6.2
6.2
N
5.5
5.8
3.9
5.6
4.1
6.9
4.1
6.0
3.1
5.2
2.3
4.1
5.1
2.7
N
6.5
0.64
0.29
N
N
N
N
0.57
0.30
0.82
0.38
0.50
0.29
0.17
N
0.65
1
Tr
N
N
N
N
3
1
8
4
10
3
2
N
1
Panto-
~~
Biotin Vitamin
thenate
Pg
mg
PS
mg
37
17
N
N
N
N
20
10
8
4
5
5
3
N
6
N
N
N
N
N
N
(0.96)
(0.50)
N
N
0.80
0.80
0.48
N
N
N
N
N
N
N
N
N
N
N
N
1
1
1
N
N
0
O
O
O
O
O
O
O
O
O
0
0
0
O
O
/05/2013 09:35:45.
0
2
Offal
No. Food
18-
392 Brain, lamb, boiled

393 Giblets, chicken, raw
394
boiled
395 turkey, boiled
396 Heart, lamb, raw
roasted
397
398 ox, raw
399
stewed
400 pig, raw
stewed
401
402 Kidney, lamb, raw
fried
403
404 ox, raw
405
stewed
406 pig, raw
fried
407
stewed
408
18-392 to 18-408
11 samples
Mixed sample including heart, liver and gizzard
Mixed sample including heart, liver and gizzard
Mixed sample including heart, liver, gizzard and
neck
12 samples
10 samples, fat and valves removed
10 samples
12 samples
10 samples
10 samples, skin and core removed
12 samples
12 samples
20 samples, core removed. Salt added
Edible
Total
CarboEnergy
value
g
kcal
kJ
9
9
g
9
1.oo
(0.69)
0.69
0.48
77.0
72.9
67.7
61.0
1.86
2.74
3.66
4.50
11.6 8.8
17.1 8.2
22.9 7.1
28.1 8.8
0
0
0
0
126
142
156
192
523
594
652
803
0.73
1.oo
0.79
1.oo
0.83
1.oo
0.86
1.oo
0.88
1.oo
0.90
1.oo
1.oo
75.6
58.8
76.4
64.3
77.9
66.3
78.6
62.8
78.8
69.2
80.0
58.1
66.3
2.73
4.05
2.91
4.45
2.74
4.02
2.72
3.79
2.75
3.92
2.48
4.67
3.91
17.1
25.3
18.2
27.8
17.1
25.1
17.0
23.7
17.2
24.5
15.5
29.2
24.4
0
0
0
0
0
0
0
0
0
0
0
0
0
119
226
104
157
97
162
91
188
88
138
86
202
153
498
944
439
661
409
678
385
784
370
579
363
848
641
5.6
13.9
3.5
5.1
3.2
6.8
2.6
10.3
2.1
4.4
2.7
9.5
6.1
/05/2013 09:35:45.
18-392 to 18-408
Offal
No. Food
18-
392
393
394
395
396
397
398
399
400
401
402
403
404
405
406
407
408
Brain, lamb, boiled

Giblets, chicken, raw
boiled
turkey, boiled
Heart, lamb, raw
roasted
ox, raw
stewed
pig, raw
stewed
Kidney, lamb, raw
fried
ox, raw
stewed
pig, raw
fried
stewed
Starch
9
Total
sugars
9
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Dietarv fibre
Southgate Englyst
method
method
9
9
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Satd
9
2.0
N
N
N
2.1
N
1.7
2.5
1.2
N
0.9
N
0.8
1.4
0.9
N
2.0
Fattv acids
cis & trans
MonoPolyunsatd
unsatd
9
9
1.7
N
N
N
1.o
N
N
N
1.7
0.5
N
0.1
0.1
0.4
N
0.5
N
0.4
0.9
0.4
N
0.9
1.3
0.9
N
0.6
N
0.4
1.o
0.7
N
1.6
0.9
Total
trans
9
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
0.1
Tr
Tr
Tr
Cholesterol
mg
2200
N
(390)
N
140
260
140
230
79
N
31 5
610
265
460
410
N
700
/05/2013 09:35:45.
ru
2
Offal
No. Food
18392
393
394
395
396
397
398
399
400
401
402
403
404
405
406
407
408
Brain, lamb, boiled

boiled
turkey, boiled
Heart, lamb, raw
roasted
ox, raw
stewed
pig, raw
stewed
Kidney, lamb, raw
fried
ox, raw
stewed
pig, raw
fried
stewed
18-392to 18408
Na
210
82
67
63
140
84
88
65
80
76
150
230
170
150
200
220
370
K
190
250
210
210
280
210
290
200
300
190
260
280
240
210
220
400
190
Pg
Ca
Mg
mg
Fe
cu
Zn
CI
Mn
(11)
10
10
34
7
7
5
9
6
10
8
14
11
17
10
12
13
15
17
18
20
21
21
22
25
20
20
18
21
16
19
17
28
21
320
170
280
230
210
240
210
250
220
220
270
350
240
290
250
430
330
1.4
6.7
6.8
5.8
3.6
6.0
5.0
6.2
4.8
5.3
5.5
11.2
7.2
9.0
6.4
9.1
6.4
0.23
0.34
0.21
0.30
0.52
0.66
0.37
0.78
0.37
0.60
0.62
0.58
0.48
0.63
0.43
1.08
0.84
1.4
2.8
3.5
5.6
2.0
2.8
1.8
3.3
1.8
2.9
2.5
3.6
1.9
3.0
2.4
4.4
4.7
250
130
93
81
140
100
44
83
110
63
230
410
300
190
330
430
480
N
0.20
0.20
0.14
0.02
0.03
0.04
0.06
0.02
0.03
0.16
0.13
0.1 1
0.14
0.1 1
0.26
0.18
Se
I
N
N
N
N
N
N
N
N
N
N
N
N
15
N
7
N
N
/05/2013 09:35:45.
18-392 to 18-408
Offal
-
No. Food
18-
392
393
394
395
396
397
398
399
400
401
402
403
404
405
406
407
408
Brain, lamb, boiled

boiled
turkey, boiled
Heart, lamb, raw
roasted
ox, raw
stewed
pig, raw
stewed
Kidney, lamb, raw
fried
ox, raw
stewed
pig, raw
fried
stewed
P9
PS
Tr
5500
N
96
110
Tr
Tr
N
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
105
410
45
115
N
Tr
Tr
Tr
31 00
Tr
Tr
Tr
Tr
Tr
Tr
46
PS
mg
Tr
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
1 .I0
0.71
Ribo-
Niacin
flavin
mg
0.10
0.11
N
0.16
0.07 0.09
0.37 0.48
N
0.24
0.45
0.45
0.72 0.21
(0.37) (0.48)
N
0.15
0.37 0.34
0.41 0.52
0.55 0.50
0.42 0.24
0.44 0.56
N
0.41
0.36 0.19
mg
0.24
0:13
2.15
1.14
0.90
1.37
0.80
1.20
(0.90)
1.14
2.38
3.10
2.53
3.29
2.58
3.70
2.10
Trypt
60
B6
B12
mg
mg
mg
PS
Pg
2.1
5.9
5.2
5.2
6.9
3.8
6.3
4.9
(6.9)
4.7
9.2
9.1
6.0
6.2
7.6
14.9
6.1
2.5
8
14
15
8
8
6
13
13
(8)
2
17
54
15
38
40
28
15
6
530
420
330
2
2
4
5
(2)
3
8
70
63
130
39
30
43
0.08
N
0.29
0.48
N
N
0.26
3.6
0.29
0.26
5.6
4.0
0.23
(6.7) 0.05
3.7 (0.29)
N
0.31
3.5
0.59
5.3
0.48
3.4
0.37
(5.5) 0.57
3.5
0.39
5.3
0.22
5.2
0.28
~~~~~~
thenate
mg
PS
1.40
3
N
1.10
2.70 130
1.50 53
2.50
4
(3.80) (8)
2.40
2
1.70
5
(2.50) (4)
N
4.30
4.60
3.10
3.10
3.00
4.30
2.40
37
73
24
79
32
129
53
mg
17
12
6
3
7
2
7
2
5
2
9
5
8
5
7
12
11
/05/2013 09:35:45.
P
2
78-409 to 18429
Composition of food per lOOg
Offal continued
No. Food
18-
409
410
411
412
413
414
415
416
417
418
419
42U
421
422
423
424
425
426
427
428
429
Liver, calf, raw

fried
chicken, raw
fried
lamb, raw
fried
ox, raw
stewed
pig, raw
stewed
Oxtail, raw
stewed
Sweetbread, lamb, raw
fried
Tongue, lamb, raw
ox, pickled, raw
stewed
ox, stewed
sheep, stewed
Tripe, dressed, raw
Trotters and tails, boiled
10 samples
10 samples
10 samples
10 samples
10 samples
10 samples
33 samples
18 samples, coated in seasoned flour
10 samples
18 samples, coated in seasoned flour
12 samples
12 samples, meat only. Salt added
Thymus and pancreas, 12 samples
3 samples
20 samples
6 samples, fat and skin removed
Fat and skin removed
10 samples, fat and skin removed
Fat and skin removed
6 samples
23% trotters and 77% pig tails. Salt added
Edible
Total
CarboEnergy
value
g
kcal
kJ
9
g
9
9
1.oo
1.oo
1.oo
1.oo
1.oo
1.oo
1.oo
1.oo
1.oo
1.oo
0.38
1.oo
1.oo
1.00
0.57
0.60
1-00
1.oo
1.oo
1.oo
0.54
72.0 2.93
64.5 3.57
75.8 2.83
65.9 3.54
69.5 3.25
53.9 4.82
68.6 3.37
62.6 3.96
70.5 3.41
62.1 4.09
68.6 3.20
53.9 4.88
75.5 2.44
57.7 4.59
67.9 2.45
62.4 2.51
48.6 3.12
58.9 3.10
56.9 2.91
92.1 1.14
53.5 3.57
18.3
22.3
17.7
22.1
20.3
30.1
21.1
24.8
21.3
25.6
20.0
30.5
15.3
28.7
15.3
15.7
19.5
19.4
18.2
7.1
19.8
3.4
9.6
2.3
8.9
6.2
12.9
7.8
9.5
3.1
8.1
10.1
13.4
7.8
11.4
14.6
17.5
23.9
18.3
24.0
0.5
22.3
Tr
Tr
Tr
Tr
Tr
Tr
Tr
3.6
Tr
3.6
0
0
0
0
0
0
0
0
0
0
0
104
176
92
169
137
237
155
198
113
189
171
243
131
217
193
220
293
242
289
33
280
437
734
386
705
575
989
647
831
477
793
714
1014
549
910
800
914
1216
1007
1197
139
1162
/05/2013 09:35:45.
Offal continued
No. Food
18-
409
410
41 1
412
413
414
415
416
417
418
419
420
421
422
423
424
425
426
427
428
429
Liver, calf, raw

fried
chicken, raw
fried
lamb, raw
fried
ox, raw
stewed
pig, raw
stewed
Oxtail, raw
stewed
fried
Tongue, lamb, raw
ox, pickled, raw
stewed
ox, stewed
sheep, stewed
Tripe, dressed, raw
18-409 to 18429
Starch
9
Total
sugars
9
0
0
0
0
0
0
0
0
0
0
0
3.6
0
3.6
0
0
0
0
0
0
Tr
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Dietary fibre
Sout hgate Englyst
method
method
9
9
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Satd
9
1.o
N
0.7
N
1.7
N
2.9
3.5
1.o
2.5
4.2
N
3.0
N
N
N
N
N
N
0.2
N
Fatty acids
cis & trans
MonoPolyunsatd
unsatd
9
9
0.6
N
0.5
N
1.8
N
1.3
1.5
0.5
1.3
4.8
N
2.4
N
N
N
N
N
N
0.2
N
0.8
N
0.4
N
0.9
N
1.6
2.0
0.9
2.2
0.4
N
0.3
N
N
N
N
N
N
Tr
N
Total
trans
9
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Cholesterol
mg
370
330
380
350
430
400
270
240
260
290
75
110
260
N
180
78
(100)
N
(270)
64
N
/05/2013 09:35:45.
m
2
Offal continued
No. Food
18-
409
410
411
4 12
4 13
4 14
4 15
416
417
418
419
420
421
422
423
424
425
326
427
428
429
Liver, calf, raw

fried
chicken, raw
fried
lamb, raw
fried
ox, raw
stewed
pig, raw
stewed
Oxtail, raw
stewed
Sweetbread, iamb, raw
fried
Tongue, lamb, raw
ox, pickled, raw
stewed
ox. stewed
sheep, stewed
Tripe, dressed, raw
18-409 to 18-429
Na
71
70
76
79
73
82
81
110
82
130
110
190
75
52
420
1210
1000
860
80
50
1620
310
350
260
300
290
340
320
250
300
250
270
170
420
400
250
300
150
140
110
i-2
30
Ca
6
8
8
9
6
8
6
11
5
11
9
14
8
27
6
7
31
9
11
K7
W L
130
Mg
20
24
19
23
19
25
19
19
20
22
20
18
21
34
33
19
16
13
13
3
8
320
380
280
350
390
500
360
380
390
390
160
140
400
480
170
150
230
140
200
16
110
mg
Fe
cu
Zn
P9
11.5
12.2
9.2
11.3
7.5
10.9
7.0
7.8
13.9
17.0
2.7
3.8
1.7
1.8
2.2
4.9
3.0
2.5
3.4
0.2
0.7
20.48
23.86
0.50
0.52
9.67
13.54
2.50
2.30
1.13
2.50
0.20
0.27
0.20
0.40
0.64
0.37
N
0.09
N
0.04
0.07
14.2
15.9
3.7
3.8
4.0
5.9
4.0
4.3
7.0
8.2
5.6
8.8
1.9
3.6
2.7
3.5
N
3.8
N
0.7
2.4
CI
85
110
130
110
120
140
90
120
130
150
110
270
120
52
550
1750
1450
1420
80
8
2490
Mn
0.24
0.29
0.31
0.35
0.32
0.45
0.37
0.44
0.29
0.40
N
N
0.04
0.08
(0.05)
0.01
0.01
0.01
N
0.02
0.01
Se
(22)
(27)
N
N
42
(62)
42
(50)
42
(50)
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
5
N
13
N
N
N
N
N
N
N
N
N
N
N
N
N
N
/05/2013 09:35:45.
18-409 to 18-429
Offal continued
No. Food
18-
409
410
411
412
413
414
415
416
417
418
419
420
421
422
423
424
425
426
427
428
429
Liver, calf, raw

fried
chicken, raw
fried
lamb, raw
fried
ox, raw
stewed
pig, raw
stewed
Oxtail, raw
stewed
fried
Tongue, lamb, raw
ox, pickled, raw
stewed
ox, stewed
sheep, stewed
Tripe, dressed, raw
A
..
-A
aTotal retinol
Pg
1s
mg
18800a 100
(25200)a 100
9700a
Tr
(10500)a Tr
17300a 85
(19700)a 60
14200a 1540
(17300)a 1540
17400a Tr
(22600)a Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
0.3
0.3
0.2
N
0.5
0.5
1.1
1.1
1.1
1.1
Tr
Tr
Tr
Tr
Tr
Tr
Tr
N
Tr
Tr
Tr
PS
Ribo-
Niacin
0.45 0.22
0.50 0.61
0.60 0.48
0.34
0.63
0.77 0.39
0.32 0.38
0.42 0.23
0.44 0.18
0.33 0.42
0.16 0.21
0.29 0.03
0.45 0.02
0.44 0.03
N
0.04
0.21 0.1 7
0.28 0.1 0
(0.35) (0.06)
0.04
N
(0.32) (0.13)
0.08 Tr
N
0.06
mg
2.52
2.89
2.16
2:72
4.64
5.65
3.1 0
3.60
3.36
3.10
0.29
0.28
0.25
0.29
0.49
0.38
(0.29)
0.28
(0.45)
Tr
0.20
60
B6
812
mg
mg
mg
P9
12.5
13.6
10.6
12.9
16.4
19.9
13.4
10.3
14.8
11.5
4.5
3.3
3.7
2.3
4.9
6.4
(4.1)
2.6
(3.7)
Tr
0.9
4.3
5.8
4.1
4.4
4.3
4.9
4.5
5.3
4.6
5.5
4.3
6.5
3.3
4.1
3.3
3.4
4.2
3.4
3.9
1.2
3.7
flavin
mg
Trypt
-
0.48 68
0.89 58
0.82 35
0.55 45
0.47 54
0.53 83
0.83 110
0.52 110
0.59 23
0.64 26
0.27
3
0.14
2
0.03
6
0.04
3
0.17
7
0.18
5
(0.09) (4)
0.09
4
(0.10) (7)
Tr
Tr
N
1
Panto-
Biotin Vitamin
thenate
PS
155
110
995
1350
205
260
330
290
295
110
7
9
13
9
4
6
(5)
11
(4)
7
3
mg
8.40
4.10
6.10
5.90
8.20
8.00
8.10
5.70
6.50
4.60
1.oo
0.90
1.oo
0.80
1.oo
0.80
(0.50)
0.60
(0.80)
Tr
N
PS
mg
39
50
210
216
41
33
33
50
27
34
1
2
3
4
1
2
(3)
2
(2)
1
N
21
19
28
23
19
19
23
15
21
9
0
0
18
23
7
3
(2)
3
(6)
3
0
/05/2013 09:35:45.
/05/2013 11:56:20.
Carcase meat, poultry and game contain little vitamin A, but offals can contain
much more, with 1 3 4 s retinol being present as well as the trans form. Where
the amounts of these fractions have been determined, they are shown below.
The total retinol equivalent has been taken as the sum of the trans-retinol plus
75% of the 13-cis-retinol (Sivell et a/., 1984)a.
Retinol fractions, pg per 1OOg food
All-transretinol
No. Food
18-
393
395
402
404
406

Giblets, turkey, cooked
Kidney, lamb, raw
Kidney, ox, raw
Kidney, pig, raw
5280
2780
85
90
100
Retinol fractions
13-cisRetin- Dehydro- Retinol
retinol aldehyde retinol Equivalent
315
465
15
20
20
0
0
0
0
0
0
0
0
0
0
5515
3130
96
105
115
The amounts of vitamin A in liver are very variable, as shown in the second
table. The amounts depend not only on the levels in the grass and feed, but
also the age of the animal.
Ranges of total retinol in liver, pg per 1OOg food

No.
18-
Food
409
41 1
413
415
417
Liver, calf, raw

Liver, chicken, raw
Liver, lamb, raw
Liver, ox, raw
Liver, pig, raw
Number of
samples
Meanb
Standard
deviationb
42
125
228
121
133
18,800
9,700
17,300
14,200
17,400
12,500
4,400
10,400
11,000
11,800
Range'
2,100-40,700
2,500-18,800
3,300-52,500
500-39,500
4,200-35,000
L.M., Bull, N.L., Buss, D.H., Wiggins, R.A., Scuffam, D., Jackson, P.A.
(1984). Vitamin A activity in foods of animal origin. J. Sci. Fd Agric. 35,
931-939
Means and standard deviations calculated from all values
Excluding the two highest and the two lowest values
a Sivell,
151
VITAMIN D FRACTIONS
/05/2013 11:56:26.
Meat can contain vitamin D (cholecalciferol) derived from the action of sunlight
or, for pigs and poultry, from the feed. Circulating vitamin D is mainly in the
form of the more active 25-hydroxy vitamin D. The amounts of both forms
were analysed by HPLC in a range of meats, and the values are shown below.
The amounts of vitamin D shown in the tables have been interpolated from
these values, with total vitamin D activity taken as the sum of the
cholecalciferol and five times the amount of 25-hydroxycholecalciferol.
Vitamin D fractions, pg per 1OOg food

No.
7 8-
Beef
1
3, 5
38
70
76
80
aa
Vea I
93
Lamb
96
98, 100
111
135
159
179
199
152
Food
Vitamin D fractions
Vitamin D3
25-hydroxy
Vitamin D3
Total
Vitamin
Beef, lean
Beef, fat
Mince, stewed
Sirloin steak, grilled,
medium -rare, Iea n
Stewing steak, raw, lean
Stewing steak, stewed, lean
Topside, roasted,
medium -rare, Ie an
Tr
Tr
Tr
Tr
0.08-0.16
(Tr)
0.18
0.09
0.5
(Tr)
0.9
0.5
Tr
Tr
Tr
0.16
0.1 4
0.08
0.8
0.7
0.4
Escalope, fried
1.2
0.03
1.4
Tr-0.5
Tr-0.4
Tr
0.5
0.02-0.07
Tr-0.1
0.07
0.05
0.4
0.5
0.4
0.7
0.1
0.5
0.08
0.05
0.5
0.8
0.5
0.03
0.7
Lamb, lean
Lamb, fat
Breast, raw, lean
Leg, whole, roasted,
medium, lean
Mince, stewed
Shoulder, whole,
roasted, lean
New Zealand lamb
shoulder, roasted, lean
View Online
Vitamin D fractions, pg per 1OOg food
/05/2013 11:56:26.
No.
18-
Pork
20 1
203, 205
208
233
240
251
271
Chicken
292
299
300
329
330
332
333
Turkey
351
358
359
Food
Vitamin D fractions
Vitamin D3
25-hydroxy
Vitamin D3
Total
Vitamin
Pork, lean
Pork, fat
Belly joint, roasted,
lean and fat
Hand, shoulder joint,
roasted, lean
Leg joint, roasted
medium, lean
Loin chops, grilled
lean
Spare rib chops,
braised, lean
Tr-0.4
1.1
0.6
Tr-0.12
0.05
0.08
0.5
1.3
1.o
0.3
0.07
0.7
Tr
0.1 2
0.6
0.3
0.09
0.8
0.4
Tr
0.4
Skin, raw
Corn-fed, dark meat,
raw
Corn-fed, light meat,
raw
Dark meat, roasted
Light meat, roasted
Dry skin, roasted
Moist skin, roasted/
grilled
0.6
Tr
0.26
0.09
1.9
0.5
Tr
0.09
0.5
Tr
Tr
0.7
0.1
Tr
0.1 0
0.05
0.09
0.1
0.5
1.o
0.6
Skin, raw
Dark meat, roasted
Light meat, roasted
0.6
0.3
0.1
0.03
Tr
Tr
0.8
0.3
0.1
153
/05/2013 11:53:29.
WEIGHT LOSSES ON COOKING MEAT
When meat is cooked it loses fat and juices, and these were discarded. The
weight of every sample that was cooked was recorded both before and after
cooking, and the losses are given below. Small differences may reflect
differences between the samples and the exact cooking conditions as much as
the cooking methods themseleves.
Poultry included bones and skin expect where stated.
The proportions of bone and any other inedible material in the raw and cooked
meats, as well as the amounts of trimmable fat, lean and skin where
appropriate, are given in the Appendix on page 000.
Number of
samples
Yo loss
Means and ranges
BEEF
Braising steak, braised
slow-cooked
Brisket, boiled
Fillet steak, grilled
fried
Flank, pot-roasted
Fore-rib, microwaved
roasted
Mince, barbecued
microwaved
ste wed
extra lean, stewed
frozen, stewed
Rump steak, barbecued
fried
grilled
stir-fried
Silverside, pot-roasted
salted, boiled
Sirloin joint, roasted
Sirloin steak, fried
grilled, rare
-,medium-rare
-, well-done
Stewing steak, pressure-cooked
stewed
a
10
10
10
20
16
6
10
10
10
10
10
10
10
10
10
10
10
10
8
10
10
10
19
10
10
10
40
36
34
26
24
35
40
34
35
28
18
18
7
31
27
28
29
39
39
32
22
12
21
38
40
36
(36-46)
(25-43)
(26-41)
(15-42)
(14-38)
(28-42)
(34-46)
(28-41)
(27-45)
(19-43)
(4-25)
(9-29)
(-7-17)a
(18-47)
(20-36)
(18-35)
(17-40)
(36-44)
(29-50)
(25-39)
(13-34)
(6-26)
(7-40)
(27-59)
(22-48)
(26-47)
Two samples gained weight, as the juices formed a gel on cooling.

143
View Online
Number of
samples
% loss
Means and ranges
10
10
10
38 (18-46)
32 (19-42)
42 (34-52)
9
5
38 (30-43)
28 (28-31)
Beef continued
/05/2013 11:53:29.
To pside , microwaved
roas ted, medium -rare
-, well-done
VEAL
Escalope, fried
Mince, stewed
LAMB
Best-end neck, cutlets, barbecued
grilled
Breast, boneless, roasted, medium
Chump chops, fried
Chump steaks, fried
Leg chops, grilled
Leg steaks, grilled
Leg, whole, roasted, medium
roas ted, well-done
New Zealand, fresh, roasted,
medium
-, frozen, roasted, medium
half fillet, braised
half knuckle, pot-roasted
Loin chops, grilled
microwaved
roasted
New Zealand, frozen, grilled
Loin joint, roasted, medium
Mince, stewed
frozen, stewed
Neck fillet, slices, grilled
strips , stir-fried
Rack of lamb, roasted, medium
Shoulder, whole, roasted, medium
whole, New Zealand, frozen,
roasted, medium
half bladeside, pot-roasted
half knuckle, braised
diced, kebabs, grilled
Stewing lamb, pressure-cooked
stewed
144
10
33
10
21
14
13
16
10
10
7
29
32
28
26
25
32
32
31
35
31
(23-38)
(15-54)
(20-41)
(8-45)
(12-36)
(23-45)
(24-47)
(20-35)
(31-41)
(30-32)
10
10
10
10
33
10
35
44
10
10
8
10
10
10
10
32
25
27
36
31
33
37
36
26
28
26
37
22
25
32
(29-35)
(17-33)
(14-33)
(33-40)
(15-52)
(24-41)
(17-57)
(23-49)
(14-35)
(22-33)
(16-37)
(24-49)
(16-35)
(13-40)
(21-40)
9
10
10
10
10
10
10
32
27
19
36
38
28
27
(26-40)
(17-33)
(12-29)
(30-41)
(24-48)
(22-40)
(21-41)
View Online
Number of
samples
% loss
Means and ranges
/05/2013 11:53:29.
PORK
Belly, joint, roasted

s Iices , grilled
Chump chops, fried
Chump steaks, fried
Diced, casseroled
slo w-cooked
kebabs, grilled
Fillet, grilled
stir-fried
Hand, shoulder, pressure-cooked
roasted
Leg joint, microwaved
roasted, medium
-, well-done
frozen, roasted, medium
Loin chops, barbecued
grilled
micro waved
roasted
frozen, grilled
Loin j o int , po t-roas ted
roasted
Loin steaks, fried
Mince, stewed
Pork steaks, grilled
stewed
Spare-rib chops, braised
Spare-r ib j oi nt , po t-roas ted
Spare-ribs, sliced, grilled
10
24
6
18
10
10
10
10
10
10
10
10
10
10
4
19
22
18
16
34
10
10
22
10
19
15
26
10
10
29
36
20
27
37
34
39
37
33
30
37
36
35
39
37
28
32
32
38
36
28
31
28
22
38
39
32
31
29
1
3
1
1
4
2
4
2
10
4
2
2
1
25
31
21
25
16
23
30
26
35
23
23
21
24
(27-34)
(29-61)
(16-23)
(15-35)
(31-41)
(22-39)
(32-47)
(27-44)
(26-40)
(23-38)
(30-43)
(28-44)
(23-41)
(35-44)
(33-39)
(15-48)
(21-40)
(20-40)
(24-57)
(25-46)
(1 1-34)
(26-36)
(21-38)
(17-28)
(28-47)
(31-45)
(23-47)
(15-37)
(24-35)
CHICKEN
Casserole d
Breast
Breast, casseroled without bone
Breast, casseroled without skin
Breast, casseroled without skin or bone
Drumst ic ks
Drumsticks, casseroled without skin
Thighs
Thighs, casseroled without skin
Thighs, diced
Leg quarter
Leg quarter, casseroled without skin
Wing quarter
Wing quarter, casseroled without skin
(27-37)
(11-18)
(21-24)
(28-33)
(25-26)
(32-38)
(14-28)
(23,23)
(18-24)
145
View Online
Number of
samples
% loss
Means and ranges
Chicken continued
/05/2013 11:53:29.
Grilled
Breast
Breast, grilled without bone
Breast, grilled without skin
Breast, grilled without skin or bone
Stir-fried
Breast strips
Roasted a
Whole, fresh
small
medium
large
super
family
Whole, frozen
small
medium
large
super
family
Whole, corn fed, average
Drumsticks , fresh
frozen
9
7
2
8
10
27
29
25
26
(18-31)
(18-36)
(25,25)
(21-33)
21 (17-29)
2
2
1
3
2
24
14
26
37
26
(22-26)
(13-15)
3
2
1
1
2
6
10
10
32
29
24
30
29
21
23
29
(28-37)
(27-30)
(28-41)
(24-27)
25-33)
10-29)
14-34)
18-50)
TURKEY
Breast fillet, grilled

Breast strips, stir-fried
Mince, stewed
Thighs, diced, casseroled
32 (23-46)
23 (18-27)
33 . (27-38)
34 (27-38)
Roasted
Whole, fresh
small
medium
large
extra large
23
26
27
29
146
(21-25)
(24-29)
(24-29)
(29-30)
Chicken has been classified according to the following weights:

smalllstandard 1 .I-1.4 kg, medium 1.4-1.8 kg, large 1.8-2.3 kg, super 2.3-2.7
kg, family 2.7+ kg
Turkey has been classified according to the following weights: small 1.4-2.3
kg, medium 2.3-4.5 kg, large 4.5-7.3 kg, extra large 7.3t kg
View Online
Number of
Yo loss
samples
Means and ranges
28 (22-38)
29 (23-35)
35
/05/2013 11:53:29.
Turkey continued
Whole, frozen
medium
large
extra large
Whole, self-basting
small
medium
large
extra large
Drumsticks
2
1
31
29
37
33
26
(20-39)
(35-38)
(27-39)
(21-33)
147
/05/2013 09:38:22.
Appendices
View Online
ALTERNATIVE AND TAXONOMIC NAMES
/05/2013 09:38:22.
The main parts of the beef, lamb and pig carcase are shown in the diagrams.
These are usually subdivided into the cuts given in this book, but because
some items may be derived from more than one part of the animal (e.g.
stewing beef or mince), and because many cuts are known by different names
in different parts of the country, some of the more common alternative names
and sources are given in the tables below. The main alternative names are
also included in the index. The abbreviation spp is used to indicate that one
or more than one species of the specified Genus is included.
Food names
Taxonomic names
Beef
Bos taurus
~
~~~
~~~~~
Chicken
Gallus domesticus
Duck
Anas platyrhynchos
Goose
Anser anser
Grouse
Lagopus scroticus
Hare
Lepus europaeus
Lamb
Ovis aries
Partridge
Perdix perdix
Pheasant
Phasianus colchicus
~
Pigeon
Columba spp
Pork
Sus scrofa
~~
120
Rabbit
Lepus cuniculus
Turkey
Meleagris gallopavo
Veal
Bos taurus
Venison
Cervus spp
~~~
View Online
BEEF
/05/2013 09:38:22.
FILLET
TOPSIDE B
SILVERSIDE
THIN FLANK
THICK
RIB
Beef
Alternative names and retail cuts
Brisket
Brisket joint
Pot roast
Slow roast
Chuck and blade
Braising steak
Casserole steak
Clod
Diced beef
Mince
Stewing beef
Stewing steak
Fillet
Fillet steak
Flank, thick
Beef olives
Frying steak
Mini joints
Steak bars
Top rump
Flank, thin
Mince
Skirt steaks
Fore rib
Fore rib roast

Rib eye steak
Leg
Stewing beef
Stewing steak
121
View Online
Beef continued
Beef
Neck
Diced beef
Mince
Rib, thick
Braising steak
Frying steak
Grilling steak
Leg of mutton cut
Rib, thin
Mince
Rump
Frying steak
Grilling steak
Rump steak
Shin
Stewing beef
Stewing steak
Silverside
Silverside joint
Lean cubes
Sirloin
Sirloin joint
Sirloin steaks
Striploin
T-bone steak
Wing rib
Topside
Roasting beef
Topside joint
Topside steaks
/05/2013 09:38:22.
122
View Online
LAMB
/05/2013 09:38:22.
SCRAG
SHOULDER
6 MIDDLE NECK
~~~
Lamb
Best end neck
Crown
Cutlets
Rack of iamb
Breast
Flank
Chump
Chump chops
Chump end
Chump steaks
Gigot chops
Saddle
Fillet end
Gigot
Knuckle half end
Leg joint
Leg mini joints
Shank half end
Stir fry
Loin
Barnsley chops
Best loin chops
Lamb chops
Loin chops
Medallions
Noisettes
Valentine steaks
123
View Online
/05/2013 09:38:22.
Lamb continued
124
Lamb
Scrag
Neck
Stewing lamb
ShoulderlMiddle neck
Bladeside
Knuckle end
Mince
Neck
Neck fillet
Shoulder joint
Shoulder mini joints
Stewing lamb
View Online
PORK
/05/2013 09:38:22.
NECK END
FILLET
LOIN
OF LEG
@
CHUMP
OF
SHANK
KNUCKLE
LEG END
OR
SPRING
Pork
Be1ly
Belly joint
Belly slices
Flank end
Streaky pork
Chump
Chump chops
Chump end
Chump steaks
Gigot chops
Pork steaks
Hand and spring
Fore leg roast

Knuckle
Mince
Shank
Shoulder
Diced pork
Escalopes
Fillet end
Gigot
Kebabs
Knuckle end
Leg joint
Leg mini joints
Leg steaks
Nuggets
Shank end
125
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/05/2013 09:38:22.
Pork continued
126
Pork
BLoin
Fillet
Loin chops
Loin joint
Medallions
Pork chops
Single loin chops
Valentine steaks
Neck end
Collar
Crop of pork
Spare rib chops
Spare rib joints
/05/2013 11:53:10.
All cooking water was unsalted and the fat used in frying was corn oil. Cooking liquids and any
juices produced during cooking were discarded before analysis. All times given are total cooking
times.
Barbecuing
Beef
- fillet, rump, sirloin steaks
- rare 5-1 0 mins

- medium 9-13 mins
- well-done 13-1 9 mins
Lamb
- best end neck cutlets

- loin chops
8-12 rnins
16-20 mins
Beef
- brisket, silverside
25 mins per 4509 plus 25 mins extra
Chicken
- giblets
- giblets
- lamb
45 mins
Pork
Boiling
Turkey
Brain
Trotters & tails
90 mins
20 mins after soaking for 2 hours

2 hours
Braising
Brown in 1 tablesp oil per 450g, cover with a small amount of water and cook in preheated oven
170C to 180WMark 3 to 4.
Beef
- braising steak
25-30 mins per 450g plus 30 mins
Lamb
- leg and shoulder joint

- spare-rib chops
30 mins per 450g
Pork
1-114 hours
Cassero I ing
Brown in 1 tablesp oil, cover with 600 rnl per 450g or per chicken and cook in preheated oven
17D'C to 180"CIMark 3 to 4.
Chicken or turkey
Chicken
Pork
138
- diced
- portions
- diced
344-
1 hour
1-1% hours
1-1 14 hours
View Online
Frying
/05/2013 11:53:10.
Cook with 1 tablesp oil per 4509.

Beef
- rare 5-10 mins

- medium 9-13 mins
- well-done 13-19 mins
Veal
- escalope
- chump chopslsteaks
- chump chops
10 mins
Lamb
Pork
Kidney
Liver
Sweetbread
- loin steaks
- lamb, pig
- calf, chicken, lamb

- lamb
12-16 mins
16-20 mins
- 1-2cm thick 12-16 mins
- over 2cm thick 16-20 mins
- 12-15 mins
12-1 5 mins
5-8 mins after soaking for 2 hours and
boiling for 14 hour
Grilling
Cook in a preheated moderate grill. For kebabs, thread 2.5 cm cubes onto skewers.
Beef
Lamb
- best end cutlets

- kebabs
- leg chopslsteaks
- loin chops
Pork
- neck fillet slices

- fillet slices
- kebabs
- loin chops
- spare ribs
- steaks
Chicken
- breast
Turkey
- breast
- rare 5-10 mins

- medium 9-13 mins
- well-done 13-19 mins
8-12 mins
10-1 5 mins
- 1-2cm thick 8-12 mins
- over 2cm thick 12-1 6 mins
12-1 6 mins
6-10 mins
6-10 mins
15 mins
16-20 mins
20-30 mins
- 1-2cm thick 12-1 6 mins
- over 2cm thick 16-20 mins
- skinless 15 mins
- skin on 20 mins
15-20 mins
139
View Online
Microwaving
Turn meat half way through cooking.
/05/2013 11:53:10.
Beef
- fore-rib
- mince
- topside
Lamb
- loin chops
Pork
- leg joint
- loin chops
Medium power, 650W oven for 40 mins;

stand for 15 mins
Medium power, 650W oven for 4-8 mins
High power, 650W oven for 7-8 mins per
4509; stand for 15-20 minutes or to centre
temperature of 70C
High power, 800W oven; stand 3 mins
- 2259 3-4 mins
- 450g 6-7 mins
High power, 9 mins per 4509; stand 20-30
mins
High power, 800W oven; stand 3 mins
- 15Og 2 mins
- 3509 3-4 mins
- 450g 4-5 mins
Pol roasting
Brown in 1 tablesp oil, add 150ml water per joint, bring to the boil, cover, reduce heat and
simmer on hob.
Beef
- flank, silverside
30-40 mins per 4509 plus 30-40 mins

extra
Lamb
- leg and shoulder joints

extra
Pork
- loin joint, spare-rib chops

extra
Pressure cooking
Cook at low pressure (15 psi).
Beef
- stewing steak
Per 4509: brown in 1 tablsp oil, add 300 ml

water and cook for 20 mins
Lamb
- stewing lamb
Pork
- shoulder joint
300ml water per 675-9OOg meat, 15 mins

per 4509.
Brown in 1 tablesp oil, add 600 ml water,
cook 15 mins per 4509
140
View Online
Roasting
/05/2013 11:53:10.
Cook uncovered in preheated oven unless otherwise specified.

Beef
- fore-rib, sirloin, topside
Lamb
- rack of lamb, breast,

leg, loin and shoulder joints
- loin chops
Pork
- belly and loin joints

- leg joint
Chicken
- drumsticks
- whole
Turkey
- drumsticks
- whole
Heart
- lamb
15 mins at 220"CIMark 7, then lower to

180'CIMark 4
- medium 25 mins per 4509 plus 25 mins
extra to centre temperature 70C
- well-done 30 mins per 450g plus 30 mins
extra to centre temperature of 80C
180"CIMark 4
- medium 25 mins per 4509 plus 25 mins

extra to centre temperature 70-75C
extra to centre temperature of 75-80'C
Covered at 180"CIMark 4 for 40-60 mins
for 4 chops. Uncover for the last 5-10 mins
180"CIMark 4 for 30 mins per 4509 plus
30 mins extra to centre temperature
75-8 0 C .
180'CIMark 4.
- medium 30 mins per 450g plus 30 mins
extra to centre temperature 7 5 8 0 C
extra to centre temperature 80-85'C
25 mins at 19O'CIMark 5
Covered for 20 mins per 4509 plus 20 mins
extra at 19O"CIMark 5. Uncover for the last
15 mins
35-45 mins at 19O"CIMark 5
Covered at 19O"CIMark 5; uncover for last
40 mins.
Up to 7.5 kg, 20 mins per 4509 plus 20 mins
extra.
Over 7.5 kg, 15 mins per 4509 plus 15 mins
extra
90 mins at 200"CIMark 6
Slow cooking
Beef
- braising steak
Brown in 1 tablesp oil per 4509, add small

amount of water, bring to boil. Transfer to a
slow cooker and cook for 7 hours on low
power
Pork
- diced pork
Brown in 1 tablesp oil per 675g, add 450ml

water, bring to boil. Transfer to a slow
cooker and cook for 7-9 hours on low power
141
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Stewing
Mince: unless otherwise specified, dry fry for 4-6 minutes per 225-450g, drain fat off, add
water, cover and simmer on hob. Other cuts: brown in 1 tablesp oil, add water, cover and
simmer on hob
/05/2013 11:53:10.
Beef
Veal
Lamb
Pork
- mince
- stewing steak
- mince
- mince
- stewing lamb
- mince
- steaks
300ml water per 4509; cook for 1 hour

600ml water per 4509; cook for 2 hours
300ml water per 450g; cook for 1 hour
150ml water per 4509; cook for 30 mins
600ml water per 4509; cook for 1-1 112 hours
150 ml water per 4509; cook for 30 mins
600 ml water for 4 steaks; cook for 1-1 1h
hours
Turkey
- mince
Brown in 1 tablesp oil; add 300 ml water per

4509; cook for 15-20 mins
Heart
Tongue
- Pig
- ox
90 mins at 200"CIMark 6
3% hours after soaking for 18 hours
Stir frying
Cook thin strips of meat in 1 tablesp oil over moderate heat.
Beef
Lainb
- rump steak
- neck fillet
- fillet
Pork
Chicken or turkey - breast strips
5-10 mins per 4509

2-4 mins per 2259
4-6 mins per 225g

5 mins
/05/2013 11:56:35.
FOOD INDEX
Foods are indexed by their food number and not by their page number, except for foods appearing in the Extra
Lean Cuts Appendix on page 136.
A nurnber of entries refer to more common names for, or the likely origin of, the specified cut of meat. A list of
these names is given in the Alternative and Taxonomic Names Appendix on page 120.
Beef
Beef, average
Extra trimmed fat, raw
Extra trimmed lean, raw
Trimmed fat, cooked
Trimmed fat, raw
Trimmed lean, raw
Beef, braising steak
Braised, lean
Braised, lean and fat
Raw, lean
Raw, lean and fat
Slow cooked, lean
Slow cooked, lean and fat
Beef, brisket
Boiled, lean
Boiled, lean and fat
Raw, lean
Raw, lean and fat
Beef, diced
1-91
1-5
4
2
5
3
1
6-11
9
6
7
10
11
12-15
14
15
12
13
or Beef, stewing steak
Beef, extra lean cuts
see Appendix page 136
Beef fat, cooked
5
Beef fat, raw
see Beef, average
Beef, fillet steak
16-23
Fried, lean
18
Fried, lean and fat
19
From steakhouse, lean and fat
23
From steakhouse, lean
22
Grilled, lean
20
Grilled, lean and fat
21
Raw, lean
16
Raw, lean and fat
17
Beef, flank
24-27
Pot-roasted,lean
26
154
Beef, flank continued

Pot-roasted,lean and fat
27
Raw, lean
24
Raw, lean and fat
25
Beef, fore-riblrib-roast
28-35
Microwaved, lean
30
Microwaved, lean and fat
31
Microwaved, lean and fat, weighed with bone 32
Raw, lean
28
Raw, lean and fat
29
Roasted, lean
33
Roasted, lean and fat
34
Roasted, lean and fat, weighed with bone
35
Beef, lean, raw
see Beef, average
Beef, mince
36-41
Extra lean, raw
40
Extra lean, stewed
41
Frozen, stewed
39
Microwaved
37
Raw
36
Stewed
38
Beef, mince patties, barbecued
42
Beef, rib-roast
see Beef, fore-riblrib-roast
Beef, rump steak
43-53
Barbecued, lean
45
Barbecued,lean and fat
46
Fried, lean
47
Fried, lean and fat
48
50
51
Grilled, lean
49
Raw, lean
43
Strips, stir-fried, lean and fat
53
Beef, silverside
54-61
57
/05/2013 11:56:35.
View Online
Beef, silverside continued

Raw, lean
54
Raw, lean and fat
55
Salted, boiled, lean
60
Salted, boiled, lean and fat
61
Salted, raw, lean
58
Salted, raw, lean and fat
59
Beef, sirloin joint
62-63
Roasted, lean
62
63
Beef, sirloin steak
64-75
Fried, lean
66
Fried, lean and fat
67
74
75
Grilled medium-rare, lean
70
Grilled medium-rare, lean and fat
71
Grilled rare, lean
68
Grilled rare, lean and fat
69
Grilled well-done, lean
72
Grilled well-done, lean and fat
73
Raw, lean
64
Raw, lean and fat
65
Beef, stewing steak
76-83
Frozen, stewed, lean
82
Frozen, stewed, lean and fat
83
Pressure cooked, lean
78
Pressure cooked, lean and fat
79
Raw, lean
76
Raw, lean and fat
77
Stewed, lean
80
Stewed, lean and fat
81
Beef, topside
84-91
Microwaved, lean
86
87
Raw, lean
84
Raw, lean and fat
85
Roasted medium-rare, lean
88
Roasted medium-rare, lean and fat
89
Roasted well-done, lean
90
Roasted well-done, lean and fat
91
Belly joint
see Pork, belly jointlslices
Belly slices
see Pork, belly jointlslices
Best end neck cutlets
see Lamb, best end neck
cutlets
Bladeside
see Lamb, shoulder, half bladeside
Brain, lamb, boiled
392
Brisket
see Beef, brisket
Braising steak
see Beef, braising steak
Casserole steak

or Beef, stewing steak
Chicken
289-347
Chicken breast, casseroled
307-309
Meat and skin
308
Meat and skin, weighed with bone
309
Meat only
307
Chicken breast, grilled
323-325
Meat only
356
Meat and skin
325
With skin, meat only
324
Without skin, meat only
323
Chicken breast, strips, stir-fried
326
Chicken, corn-fed, raw
299-304
Dark meat only
299
Light meat only
300
Meat, average
301
Meat and skin
303
304
Skin only
302
Chicken, corn-fed, roasted
343-347
Dark meat only
343
Light meat only
344
Meat average
345
Meat and skin
346
347
Chicken, dark meat, raw
289
Chicken, dark meat, roasted
329
Chicken drumsticks, casseroled
310-312
Meat and skin
31 1
312
Meat only
310
Chicken drumsticks, roasted
334-336
Meat and skin
335
336
Meat only
334
Chicken, dry skin, roasted see Chicken skin, dry
Chicken, leg quarter, casseroled
313-315
Meat and skin
314
315
Meat only
313
Chicken, leg quarter, raw
293-294
Meat and skin
293
294
Chicken, leg quarter, roasted
337-338
Meat and skin
337
338
Chicken, light meat, raw
290
Chicken, light meat, roasted
330
Chicken meat, average, raw
291
155
/05/2013 11:56:35.
View Online
331
Chicken meat, average, roasted
see Chicken skin,
Chicken, moist skin, roasted
moist
Chicken portions, deep-fried
327-328
Meat and skin
327
328
Chicken skin, casseroled
316
Chicken skin, dry, roasted/grilled
332
Chicken skin, moist, roastedlgrilled
333
Chicken skin, raw
292
Chicken thighs, casseroled
317-319
319
Diced, casseroled, meat only
Meat and skin
317
318
Chicken, whole, raw
297-298
Whole, raw
297
Whole, raw, weighed with bone
298
Chicken, whole, roasted
341-342
Meat and skin
341
342
Chicken, wing quarter, casseroled
320-322
Meat and skin
321
322
Meat only
320
Chicken, wing quarter, raw
295-296
Meat and skin
295
296
Chicken, wing quarter, roasted
339-340
Meat and skin
339
340
Chump chops, lamb
see Lamb, chump chops
Chump chops, pork
see Pork, chump chops
Chump steaks, lamb
see Lamb, chump steaks
Chump steaks, pork
see Pork, chump steaks
Collar of pork
Pork, spare rib
Crackling
see Pork crackling
Crop of pork
Pork, spare rib
Crown of lamb
Lamb, best end neck
Cutlets, lamb
see Lamb, best end neck cutlets
Deer
Diced chicken
see Venison
see Chicken, thigh, diced,
casseroled
Diced lamb
see Lamb, shoulder, diced, kebabs
Diced pork
see Pork, diced
Diced turkey
see Turkey, thi h,
diced, cassero ed
Duck
369-374
Raw, meat, fat and skin
371
Raw, meat only
369
156
Duck continued
Raw, meat only, weighed with fat, skin and
bone
Roasted, meat, fat and skin
Roasted, meat only
Roasted, meat only, weighed with fat, skin
and bone
Escalopes of pork
Escalopes of veal
Extra trimmed fat
Extra trimmed lean
Fat
Fillet end, lamb
Fillet end, pork
Fillet steak
Flank, beef
Flank, lamb
Flank end
Fore leg roast
Fore-rib
Fore-rib roast
370
374
372
373
from Pork, leg

see Veal, escalope
see Beef, Lamb
or Pork, average
see Beef, Lamb
or Pork, average
see Beef Lamb or Pork fat
see Lamb, leg half fillet
see Pork, leg joint
see Beef, fillet steak
see Beef, flank
see Lamb, breast
see Pork, belly, jointlslices
see Pork, hand, shoulder joint
Giblets
393-395
Chicken, boiled
394
Chicken, raw
393
Turkey, boiled
395
Gigot, lamb
see Lamb, leg
Gigot, pork
see Pork, leg
Gigot chops, lamb
see Lamb, leg chops
Goose
375-376
Raw, meat, fat and skin
375
Roasted, meat, fat and skin
376
Ground beef
see Beef, mince
Grouse
377-378
Roasted, meat only
377
Roasted, meat only, weighed with bone
378
Hare
Stewed, meat only
Stewed, meat only, weighed with bone
Heart
Lamb, raw
Lamb, roasted
Ox, raw
Ox, stewed
Pig, raw
379-380
379
380
396-401
396
397
398
399
400
View Online
Heart continued
Pig, stewed
/05/2013 11:56:35.
Kebabs, lamb
Kebabs, pork
Kidney
Lamb, fried
Lamb, raw
Pig, fried
Pig, raw
Pig, stewed
Ox, raw
Ox, stewed
Knuckle end, lamb
Knuckle end, pork
Lamb
40 1
see Lamb, shoulder,
diced, kebabs
see Pork, diced, kebabs
402-408
403
402
407
406
408
404
405
see Lamb, leg or shoulder
see Pork, leg,
or hand, shoulder joint
96-200;
see also New Zealand lamb
Lamb, average
96- 100
99
97
Trimmed fat, cooked
100
Trimmed fat, raw
98
Trimmed lean, raw
96
103-110
Lamb, best end neck cutlets
Barbecued, lean
103
Barbecued, lean, weighed with fat and bone 104
Barbecued, lean and fat
105
Barbecued,lean and fat, weighed with bone 106
Grilled, lean
107
Grilled, lean, weighed with fat and bone
108
109
Grilled, lean and fat, weighed with bone
110
101
Raw, lean and fat
Raw, lean and fat, weighed with bone
102
Lamb, bladeside
see Lamb, shoulder, half
bladeside
Lamb, breast
111-114
Raw, lean
111
Raw, lean and fat
112
Roasted, lean
113
114
Lamb chops
see Lamb, chump, leg
or loin chops
1 15-120
Lamb, chump chops
Fried, lean
117
Fried, lean, weighed with fat and bone
118
Fried, lean and fat
119
Lamb, chump chops continued

Fried, lean and fat, weighed with bone
120
Raw, lean and fat
115
116
121-122
Lamb, chump steaks
Fried, lean and fat
122
Raw, lean and fat
121
Lamb cutlets
see Lamb, best end neck cutlets
Lamb, extra lean cuts
Lamb fat, cooked
see Lamb, average
Lamb fat, raw
see Lamb, average
Lamb, half bladeside
see Lamb, shoulder,
half bladeside
Lamb, half fillet
see Lamb, leg, half fillet
Lamb, half knuckle
see Lamb, leg
or shoulder, half knuckle
Lamb, half shoulder
see Lamb, shoulder, half
bladeside
Lamb, lean
see Lamb, average
Lamb, leg
123-138;
see also New Zealand lamb, leg
Average, raw, lean and fat
123
124
Chops, grilled, lean and fat
Chops, grilled, lean and fat, weighed with
bone
125
Half fillet, braised, lean
126
Half fillet, braised, lean and fat
127
Half knuckle, pot-roasted, lean
128
Half knuckle, pot-roasted,lean and fat
129
Joint, roasted, lean
131
Joint, roasted, lean and fat
132
Steaks, grilled, lean
133
Steaks, grilled, lean and fat
134
Whole, roasted medium, lean
135
Whole, roasted medium, lean and fat
136
Whole, roasted well-done, lean
137
Whole, roasted well-done, lean and fat
138
Lamb, loin chops
139-152
Grilled, lean
141
Grilled, lean, weighed with fat and bone
142
43
44
Microwaved, lean
45
Microwaved, lean, weighed with fat and bone 46
47
Microwaved, lean and fat, weighed with bone 48
Raw, lean and fat
39
140
Roasted, lean
149
Roasted, lean, weighed with fat and bone
150
157
/05/2013 11:56:35.
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Lamb, loin chops continued

151
152
Lamb, loin joint
153-157
Raw, lean and fat
153
154
Roasted, lean
155
156
157
Lamb medallions
Lamb mince
158-159
see also New Zealand lamb, mince
Raw
158
Stewed
159
Lamb, neck fillet
160-165
Raw, lean
160
Raw, lean and fat
161
Slices, grilled, lean
162
Slices, grilled, lean and fat
163
Strips, stir-fried, lean
164
Strips, stir-fried, lean and fat
165
Lamb, shoulder
170-181 ;
see also New Zealand lamb, shoulder
172
Diced, kebabs, grilled, lean and fat
Half bladeside, pot-roasted, lean
173
Half bladeside, pot-roasted, lean and fat
174
Half knuckle, braised, lean
175
Half knuckle, braised, lean and fat
176
Joint, roasted, lean
177
Joint, roasted, lean and fat
178
Raw, lean and fat
170
171
Whole, roasted, lean
179
Whole, roasted, lean and fat
180
Whole, roasted, lean and fat, weighed with
bone
181
Lamb, stewing
182-187
Pressure cooked, lean
184
Pressure cooked, lean and fat
185
Raw, lean and fat
182
183
Stewed, lean
186
187
Lean beef
see Beef, average
Lean lamb
see Lamb, average
Lean pork
see Pork, average
Leg of lamb
see Lamb, leg
Leg steaks, lamb
see Lamb, leg steaks
Leg steaks, pork
see Pork, steaks
Liver
409-418
158
Liver continued
Calf, fried
410
Calf, raw
409
Chicken, fried
412
Chicken, raw
41 1
Lamb, fried
414
Lamb, raw
413
Ox, raw
415
Ox, stewed
416
Pig, raw
417
Pig, stewed
418
see Lamb, loin chops
Loin chops, lamb
Loin chops, New Zealand lamb see New Zealand
lamb
see Pork, loin chops
Loin chops, pork
Loin steaks, pork
see Pork, loin steaks
Medallions, lamb
Medallions, pork
Minced beef
see Beef, mince
Minced lamb
see Lamb, mince
Minced lamb, New Zealand
see New Zealand
lamb, mince
Minced pork
see Pork, mince
Minced veal
see Veal, mince
Mutton
see Lamb
New Zealand lamb
188-200
New Zealand lamb, leg, whole
188-193
Chilled, roasted, lean
188
Chilled, roasted, lean and fat
189
Frozen, raw, lean and fat, weighed with bone 190
Frozen, roasted, lean
191
Frozen, roasted, lean and fat
192
Frozen, roasted, lean and fat, weighed with
bone
193
194-197
New Zealand lamb, loin chops
Frozen, grilled, lean
194
Frozen, grilled, lean, weighed with fat and
bone
195
Frozen, grilled, lean and fat
196
Frozen, grilled, lean and fat, weighed with
bone
197
New Zealand lamb, mince, frozen, stewed
198
New Zealand lamb, shoulder
199-200
Whole, frozen, roasted, lean
199
Whole, frozeh, roasted, lean and fat
200
Noisettes
from Lamb, loin
Oxtail, raw
Oxtail, stewed
419
420
/05/2013 11:56:35.
View Online
Partridge
381-382
381
Partridge, roasted, meat only, weighed with
bone
382
Pheasant
383-384
383
Pheasant, roasted, meat only, weighed with
bone
384
Pigeon
385-386
385
Pigeon, roasted, meat only, weighed with bone 386
Pork
201-288
Pork, average
201-205
204
202
Trimmed fat, cooked
205
Trimmed fat, raw
203
Trimmed lean, raw
201
Pork, belly jointklices
206-209
Belly joint, roasted, lean and fat
208
Belly slices, grilled, lean and fat
209
Raw, lean and fat
206
207
Pork chops
see Pork, chump, loin
or spare rib chops
Pork, chump chops
210-213
Fried, lean and fat
212
Fried, lean and fat, weighed with bone
213
Raw, lean and fat
210
21 1
Pork, chump steaks
214-215
Fried, lean and fat
215
Raw, lean and fat
214
Pork crackling, cooked
216
Pork, diced
217-224
Casseroled, lean
219
Casseroled, lean and fat
220
Kebabs, grilled, lean
221
Kebabs, grilled, lean and fat
222
Slow-cooked, lean
223
Slow-cooked,lean and fat
224
Raw, lean
217
Raw, lean and fat
218
Pork escalopes
from Pork, leg
Pork, extra lean cuts
see Appendixpage 736
Pork, fat
see Pork, average
Pork, fat, cooked
205
Pork, fillet
225-228
Raw, lean and fat
225
227
Pork, f iIlet continued

Slices, grilled, lean
226
Strips, stir-fried, lean
228
Pork, hand, shoulder joint
229-234
Pressure-cooked, lean
23 1
Pressure-cooked, lean and fat
232
Raw, lean
229
Raw, lean and fat
230
Roasted, lean
233
234
Pork, lean
see Pork, average
Pork, leg joint
235-245
Frozen, roasted, lean
244
Frozen, roasted, lean and fat
245
Microwaved, lean
238
239
Raw, lean
235
Raw, lean and fat
236
237
Roasted medium, lean
240
Roasted medium, lean and fat
24 1
Roasted well-done, lean
242
Roasted well-done, lean and fat
243
Pork, loin chops
246-257
Barbecued, lean
248
Barbecued, lean and fat
249
Frozen, grilled, lean
250
Grilled, lean
251
252
Microwaved, lean
253
254
Raw, lean and fat
246
247
Roasted, lean
255
256
257
Pork, loin joint
258-263
Pot-roasted, lean
260
Pot-roasted, lean and fat
261
Raw, lean and fat
258
259
Roasted, lean
262
263
Pork, loin steaks
264-266
Fried, lean
265
Fried, lean and fat
266
Raw, lean and fat
264
Pork medallions
Pork, mince, raw
267
159
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Pork, mince, stewed

268
Pork, spare rib chops
269-273
271
Braised, lean
Braised, lean and fat
272
Braised, lean and fat, weighed with bone
273
Raw, lean and fat
269
270
Pork, spare rib joint
274-277
Pot-roasted,lean
276
277
Raw, lean and fat
274
275
Pork, spare ribs
278-281
280
281
Raw, lean and fat
278
279
Pork, spare rib steaks, raw, lean and fat
282
Pork steaks
283-288
Grilled, lean
285
286
Raw, lean
283
Raw, lean and fat
284
Stewed, lean
287
288
Pot roast
see Beef, brisket
Poussin
305-306
Poussin, raw, meat and skin
305
Poussin, raw, meat and skin, weighed with bone 306
Shoulder, lamb
see Lamb, shoulder
Shoulder, New Zealand lamb
see New Zealand
lamb, shoulder
Shoulder, pork
Silverside
see Beef, silverside
Sirloin joint
see Beef, sirloin joint
Sirloin steak
see Beef, sirloin steak
Slow roast, beef
see Beef, brisket
Spare rib chops
see Pork, spare rib chops
Spare rib joints
see Pork, spare rib joints
Spare rib steaks
see Pork, spare rib steaks
Spare ribs
see Pork, spare ribs
Spring
Steaks, beef
see Beef, fillet, rump
or sirloin steaks
Steaks, pork
see Pork steaks
Stewing beef
see Beef, stewing steak
Stewing steak
see Beef, stewing steak
Stir fried beef
see Beef, rump steak,
strips, stir-fried
Stir fried chicken
see Chicken breast,
strips, stir-fried
Stir fried lamb
see Lamb, neck fillet
strips, stir-fried
Stir fried pork
see Pork, fillet strips, stir-fried
Stir fried turkey
see Turkey, strips, stir-fried
Streaky pork
see Pork, belly
Striploin
Beef, sirloin
Sweetbread, lamb, fried
422
421
Rabbit.
387-389
Raw, meat only
387
Stewed, meat only
388
Stewed, meat only, weighed with bone
389
Rack of lamb
166-169
Raw, lean and fat
166
167
Roasted, lean
168
169
Rib eye steak
from Beef, fore-rib
Rib roast
see Beef, foreriblrib-roast
Roasting beef
see Beef, topside
Rump steak
see Beef, rump steak
see Trotters and tails

Tails, pig
Tongue
423-427
Lamb, raw
423
Ox, pickled, raw
424
Ox, pickled, stewed
425
Ox, stewed
426
Sheep, stewed
427
Topside
see Beef, topside
Trimmed fat
see Beef, Lamb or Pork average
Trimmed lean
see Beef, Lamb or Pork average
Tripe, dressed, raw
428
429
Turkey
348-368
Turkey dark meat, raw
348
Turkey dark meat, roasted
329
Turkey drumsticks
364-366
Roasted, meat only
364
Roasted, meat and skin
365
Roasted, meat and skin, weighed with bone 366
Self-basting turkey
Shank, lamb
Shank pork
160
see Turkey, light meat,

self-basting
see Lamb, leg
or shoulder, half knuckle
see Pork, leg
or hand, shoulder joint
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Turkey light meat, raw

Turkey light meat, roasted
Turkey light meat, self-basting, roasted
Turkey meat, average, raw
Turkey meat, average, roasted
Turkey mince, stewed
Turkey skin, dry, roasted
Turkey skin, moist, roasted
Turkey skin, raw
Turkey strips, stir-fried
Turkey thigh, diced, casseroled, meat only
Turkey, whole, raw
Turkey, whole, raw, weighed with bone
Turkey, whole, roasted
Turkey, whole, roasted, weighed with bone
Veal
Escalope, fried
fscalope, raw
Mince, raw
Mince, stewed
Venison, raw
Venison, roasted
Whole chicken
Whole chicken, corn-fed
Whole turkey
349
359
360
350
361
354
362
363
351
357
355
352
353
367
368
92-95
93
92
94
95
390
391
see Chicken, whole

see Chicken, corn-fed
see Turkey, whole
161
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New analytical values for proportions of fatty acids in typical cuts of meat,
poultry and game are given here. Most of the values, with the exception of
some of the poultry and feathered game, are from analysis of raw meat.
However, since there are only small differences in the proportions of fatty
acids in raw and cooked meat, the values shown below can be applied to a
wide range of the foods in the main tables. The amounts are presented per
100 grams of fatty acids, and can be converted to amounts per 100 g of fat in
each item by dividing by the factors in the following table:
Conversion factors to give total fatty acids in fat
Beef lean
Beef fat
Lamb lean
Lamb fat
Pork lean
Pork fat
0.916
0.953
0.91 6
0.953
0.91 0
0.953
Poultry
Heart
Kidney
0.945
0.789
0.747
The amounts of the individual fatty acids in different cuts of meat can be
calculated from the proportions of lean and fat, and of white and dark meat
(and skin) given in the Appendix on page 000.
Names of the fatty acids occurring in the tables:
No of carbon atoms
and double bonds
Saturated acids
12:o
14:O
150
16:O
17:O
18:O
22:o
24:O
148
Systematic name
Common name
Dodecanoic acid
Tetradecanoic acid
Pentadecanoic acid
Hexadecanoic acid
Heptadecanoic acid
Octadeca no ic acid
Docosanoic acid
Tetracosanoic acid
Lauric acid
Myristic acid
Palmitic acid
Margaric acid
Stearic acid
Behenic acid
Lignoceric acid
View Online
No of carbon atoms
and double bonds
Systematic name
Common name
Tetradecenoic acid
Hexadecenoic acid
Heptadecenoic acid
Octadecenoic acid
Myristoleic acid
Palrnitoleic acid
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Monounsaturated acids
14:l
16:l
17:l
18:l (cis)
18:l (trans)
20:l
Eicosenoic acid
22:l
Docosenoic acid
Tetracosenoic acid
24:l
Oleic acid
cis-Vaccenic acid
Elaidic acid
trans-Vaccenic acid
Eicosenic acid
Gadoleic acid
Erucic acid
Nervonic acid
Sel ac ho le ic acid
Polyunsaturated acids
18:2
18:3
20:3
20:4
20:5
22:5
22:6
Octadecad ienoic acid

Octadecatrienoic acid
Eicosatrienoic acid
Eicosatetraenoic acid
Eicosapentaenoic acid
Docosapentaenoic acid
Docosahexaenoic acid
Linoleic acid
Linolenic acid
Arachidonic acid
Clupanodonic acid
Cervonic acid
149
2.8
3.3
3.1
3.6
5.3
6.0
1.2
1.2
1 .o
0.9
0.8
1.3
1 .o
0
0.6
0.5
2.2
5.0
1.2
0.6
0.5
0.7
1.2
0.3
0.7
0.8
0.1
0.1
0.2
0.2
0.2
0.4
0.3
0
0.1
0
0.5
1.8
0
0.2
24.8
25.9
24.9
22.4
21.8
21.8
23.1
23.0
21.5
20.6
21.5
20.6
22.0
22.7
16.7
24.0
28.7
24.6
25.2
19.8
aContains 0.6g 20:3 and 0.89 225 per 1009

bContains 0.69 12:O per 1OOg
'Contains 0.6g 225 and 0.79 2216 per 1009
Beef, trimmed lean

Beef, trimmed fat
Beef, mince
Veal, escaIopea
Lamb, trimmed leanb
Lamb, trimmed faP
Pork, trimmed iean
Pork, trimmed fat
Chicken, skin
Chicken, dark meat
Chicken, light meat'
Turkey, dark meatd
Turkey, light meate
Duck, meat, fat and skin
Grouse, meat only
Pheasant, meat only'
Rabbit, meat onlyg
Venisonh
Heart, pig
Kidney, lamb'
14.5
15.4
16.4
11.9
17.6
19.9
12.5
12.7
6.1
6.1
6.6
9.0
10.3
6.5
5.7
10.7
8.4
17.1
19.6
20.7
0
0
0
0
0
0
0
0.7
0.9
0.8
0.8
0.2
0.2
0.1
0.2
0.2
0.2
0.1
0.2
0.1
4.1
4.4
4.1
4.5
2.2
2.2
2.5
2.4
5.6
4.8
4.2
3.8
3.5
4.0
1.9
5.2
3.6
4.0
1.9
2.3
18:l
41.8
40.5
41.8
37.7
38.4
36.4
38.2
40.1
44.9
43.3
41.6
33.8
32.4
48.9
10.7
41 .O
19.6
19.5
31.8
24.2
17:l
1 .o
1 .o
1 .o
0.4
0.7
0.6
0.3
0.3
0.2
0.3
0.2
0.3
0.3
0.2
0.3
0
0.9
1.2
0.8
1.1
0.3
0.3
0.2
0.3
0.3
0.4
0.9
1 .o
0.6
0.6
0.6
0.7
0.6
0.8
0.1
0.3
0.2
0.2
0.8
1.2
20:l
3.3
2.6
2.3
10.8
2.7
2.3
14.9
14.7
14.6
16.7
15.9
21.2
18.3
14.2
31.9
13.3
10.5
11.5
14.0
9.9
2.0
1.8
1.3
1.6
2.5
2.6
2.2
2.5
1.5
1.7
30.3
0
23.2
3.8
0
2.5
0
0
0
0
18:3
0
0
4.2
2.3
6.9
Tr
0.6
1 .o
1.2
1.6
0
Tr
0.5
0
0
3.1
0.3
0.1
1.1
0.2
20:4
dContains 0.79 22:6 per 1009

gContains 0.79 22:l per 1009
eContains 0.6g 22:1,0.59225 and 0.99 22:6 per 1009
hContains 1.4g 205 and 3.39 225 per 1OOg
Contains 3.19 22:l per 1009
'Contains 1.9g 22:0,1.89 24:0,1 .Og 24:l and 4.3g 205 per 1009
1.1
1.2
2.4
1.1
1.1
1.3
0.3
0.4
0.5
0.5
0.5
0.7
0.7
0.3
1.5
0.3
1.0
1.1
0.5
1.3
163
18:2
18:O
Polyunsaturated
17:O
Monounsaturated
16:O
14:l
15:O
Saturated
14:O
Fatty acids, g per 1OOg fatty acids
/05/2013 11:55:59.
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Published on 31 March 2012 on http://pubs.rsc.org | doi:10.1039/9781849732475-FP001