USDA National Nutrient Database

US Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page, http //... 

Table 13.1 Nutrient composition of potato (Solanum tuberosum), white, flesh and skin, raw per lOOg (USDA National Nutrient Database, No 11365)...

Table 1 An average composition of potato tuber, per 100 g, after boiling in skin and peeling before consumption (Source USDA, National Nutrient Database)...

Vanilla contains 25% of sugars, 15% fat, 15-30% cellulose and 6% minerals (Uhl, 2000). Water content is unusually high (35%). The nutritional content of vanilla extract in 34.4% ethanol is given in Table 15.2 (USDA National Nutrient Database for Standard Reference, 2002). 

Source USDA National Nutrient Database for Standard Reference (2002), www.nal.usda.gov. 

The second food sample was a rice mixture which contained seaweed, egg, rice, imitation crab, and spinach. LC analysis was used to determine sugars and glycerol. Relative moisture, protein, lipid, ash, and carbohydrates were calculated based on USDA National Nutrient Database [2], Theoretical ethanol yield for a 100 g/1 sample was 34.6 g/1. Pictures of the dried, homogenized PRE mixture and the rice mixture are shown in Fig. 2a and b, respectively. Compositions of the two food mixtures are seen in Fig. 3. The PRE mixture (Fig. 3a) has less... 

The U. S. Department of Agriculture maintains the USDA National Nutrient Database for Standard Reference, which contains over 7000 food items with data on the energy content, minerals, vitamins, and other properties of nutritional interest. The table here includes about 600 common foods extracted from that database. The properties listed are the energy content (in effect, the enthalpy of combustion) the content of carbohydrates, proteins, and lipids (fats) the cholesterol content and the amount of sodium, potassium, calcium, magnesium, iron, copper, zinc, manganese, phosphorus, and selenium. AU values are given for a 100 gram sample of the food. 

Source From U.S. Department of Agriculture (USDA), National Nutrient Database for Standard Reference, Release 19, Published onUne at http //www.nal.usda.gov/fnic/foodcomp/search/ (accessed February 2007). 

Recommended dietary allowances (RDA) or adequate intake (Al) for adults (aged 19-50 years). Quantity based upon USDA National Nutrient Database values [14]. 

Adapted from multiple internally corroborated sources most comprehensive is the USDA National Nutrient Database for Standard Reference, Release 18, Protein (g) Content of Selected Foods per Common Measure, available at URL www.nal.us da.gov/fnic/foodcomp/Data/SR18/nutrlist/sr18a203.pdf... 

The composition of avocado, in tenns of macronutrients, has been widely studied and is compiled in different tables of food composition. According to the United States Department of Agriculture (USDA) National Nutrient Database for Standard Reference [83], 100 g of avocado are an important source of energy (160 kcal) and contain 73.23 g of water, 2 g of proteins, 14.66 g of total fat (67% monounsaturated, 12% polyunsaturated, and 14% saturated fatty acids), and 8.53 g of carbohydrates, of which 6.70 g are total dietary fiber and 0.66 g are sugars. As it can be seen, one of the main components of avocado is the fat, and thus it is not surprising that it is also known as butter fruit. Besides, some of the principal health benefits of avocado have been attributed to its high monounsaturated fatty acid content. These facts make lipids one of the most studied families of compounds in avocado. 

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