USDA Handbook 8 - Composition of Foods (Sausages and Luncheon Meats)

REfERE,NICE
SAU;SAGE,S, AND LUNCHEON MEATS RAW • PR'O'CESSED • PR,EP'ARED
A'G',R,ICULTURE HANDBOOK No,. 8-1' UNITED STATES DEPAR'TMENT OF AGRICULTURE SCIENCE AND EDUCATION ADMINIST'RATION
COMPOSfOON OF FOODS
SAUSAGES AND WNCHEON MEATS RAW • PROCESSED • PREPARED
By Consumer Nutrition
Center
Principal Investigators:
Martha Richardson Linda P. Posati Barbara A. Anderson
AGRICULTURE HANDBOOK NO. 8-7 SCIENCE AND EDUCATION ADMINISTRATION. UNITED STATES DEPARTMENT OF AGRICULTURE
REVISED SEPTEMBER 1980
This publication was prepared by the Consumer Nutrition Center, which was formerly the Consumer and Food Economics Insti tute.
~~~~~
-~--~------~~~~-
Fur sale h.r the Superintendent of Documents, U.S. Government Printing Washington, D.C. 204G2
Office
FOREWORD
Agriculture Handbook No. 8 represents a traditional function of the Science and Education Administration of the U.S. Department of Agriculture. The development of the basic food composition tables used in the United States commenced more than 80 years ago. Data on the nutritive value of foods were first compiled and evaluated in the Department by W. O. Atwater in the 1890's. This nutrition pioneer organized and became the first director of the Office of Experiment Stations in the USDA. In 1896, the now classic USDABulletin No. 28, "The Chemical Composition of American Food Materials," by W. O. Atwater and C. D. Woods was published. This document was the first in a long series of food composition tables that have been issued by the Department. The scope of succeeding tables has been expanded with the discovery of the presence and role of vi tamins, minerals, and other dietary essentials in foods. Values from these tables have been used in many other compilations, both in this country and abroad. Nutritionists and health-related scientists depend on these composition data. Increasing emphasis on food and nutrition in national policies and programs has accelerated the need for comprehensive, up-to-date tabulations of the nutrient content of foods. USDA is continuing to expand and improve these food data. This publication is a major revision of the 1963 edi tion of USDAAgriculture Handbook No.8, "Composition of Foods ••• Raw, Processed, Prepared," currently a basic source of food composition data in this country. Dr. Atwater stated in Bulletin 28, "This table is intended to replace previous ones and to serve as a standard reference until it shall in its turn be replaced by a larger and more complete compilation." It is envisaged that this edition of Agriculture Handbook No.8 will in its turn also be replaced. The task of deriving representative nutritive values of foods is a historical responsibility of USDA.This task is never ending and is essential in providing more complete knowledge so that we can use our food resources wisely.
D. M. Hegsted, HumanNutrition iii
Administrator
AGRICUl.TURE HANDBOOK NO.8 Series No. Food group
SERIES
Year issued Number of items
8-1 8-2 8-3 8-4 8-5 8-6 8-7
·......... ·.......... ·.......... ·..........

·.......... ·...........
·..........
"
Dairy and Egg Products Spices and Herbs Baby Foods Fats and Oils " Poultry Products Soups, Sauces, and Gravies Sausages and Luncheon Meats ••••••
II •••••••••
.......................
••••••• 1;1 •••••••• • • II •••
.. ................. ......
II' •••••••••
1976 1977 1.978 1979 1979 1980 1980
144
l!3
217 128 304 214 80
iv
PREFACE
Revision and updating of the major nutrient tables issued by the U.S. Department of Agriculture are needed to provide current nutrient information on foods. This revision of Agriculture Handbook No. 8 is being issued in sections so as to expedite release of data to the public. Each section contains a table of nutrient data for a major food group. The entire series will cover a wide range of food products. To facilitate continuous, rapid updating, the handbook is being prepared in looseleaf form. Each page in the table contains the nutrient profile of a single food item, given on the 100-gram food basis, in two common measures, and in the edible portion of 1 pound (453.6 grams) as purchased, a format permitting a concise presentation of the data and comparison of values from one unit of measure to another. The scope of the nutrient listing has been enlarged. Values are provided for refuse, energy, proximate composition (water, protein, fat, carbohydrate, and ash), 9 mineral elements (calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, and manganese), 9 vitamins (ascorbic acid, thiamin, ri boflavin, niacin, pantothenic acid, vitamin B6, folacin, vitamin B12, and vitamin A), individual fatty acids, total saturated, monounsaturated, and polyunsaturated fatty acids, cholesterol, total phytosterols, and 18 amino acids. The nutritive values contained in the handbook reflect the increasing information available on nutrients and food product s, It is hoped that the revised and enlarged compilation of data will meet the requirements for reliable food composition values, which are basic to nutritional and dietary evaluation.
ACKNOWLEDGMENTS
The principal investigators gratefully acknowledge the contri butions of the following members of the Consumer Nutrition Center: Jan L. Janiczek and Edward L. Sherman for statistical analyses and computer programing, Betty P. Perloff for assistance with Nutrient Data Bank operations, and Mildred T. Pati for word-processing and computer systems operation. They also express their gratitude to Young-sun Son of the University of Ha ry Land for technical assistance and to the individuals in private industry who supplied data and information used in this study.
CONTENTS
Page
Sources of data .....•.........•.. Explanation of table ...•.. Format Nutrients .e

Notes on sausages Literature cited
"..•
I•••••
41.................
eo. •••••• ••• •• •• •••
e....................
and luncheon meats ••••••••••••••• •••••••••••••••••••••••••••••••••••
1 1 1 2 3 7 7 8 11
Appendi x List of abbreviations

Guide to sausages
•••••••••...••.•.••••.•.•
and luncheon
Table of nutrient
data ••..•.•
meats
•••••••••••••••
e.............
vi
COMPOSI1lON OF FOODS
SAUSAGES AND ~EON MEATS
RAW • PROCESSED.
This is the seventh in a series of publications designed to revise and expand the food composition values published in Agriculture Handbook No.8, "Composition of Foods ••• Raw, Processed, Prepared," revised in 1963 (14).1 This section of the handbook was prepared to serve as a basic reference for data on nutrients in sausages and luncheon meats. Preparation of the table was computer assisted using the facilities of the Nutrient Data Bank (NDB), which has been established by the U.S. Department of Agriculture (1).
PREPARED
The number of sausages and luncheon meats for which data are tabulated has been extended to 80, about twice the number in the 1963 edition of the handbook. All items in this revision are marketed products. Much of the nutrient data was obtained from analyses conducted since 1973 for nutritional labeling. The values for almost every food item in the 1963 handbook have been changed to incorporate more recent findings. The nutrient values in this revision supersede data for these specific foods as given in the previous edi tion.
SOURCES OF DATA
The data used here were obtained primarily from private communications. Only limited data are included from the scientific and technical literature. Sources of unpublished data are indus t ry , government agencies, and studies conducted under contract with the Science and Education Administration. Values for poultry products are from Agriculture Handbook No. 8-5 (~).
EXPLANATION OF TABLE
Format The alphabetical arrangement of the foods in the table parallels that of the 1963 handbook. A guide with the names of the products, corresponding i tern numbers from the 1963 edition, and the NDB and page numbers precedes the table. The five-digit NDB number in the lower right corner of the table is used fo r lUnderlined numbers in parentheses to Literature Cited, p. 6.
1
refer
computer access to the data in the NDB and also refers to the food item on machine-readable tapes of the data. The first two digits designate the section or major food group for which the publication is issued, and the last three digits indicate the specific food. Each page is dated by year of preparation. When the table is updated or expanded, new pages .will be issued with instructions for insertion. The data in the table are given per 100 grams of edible portion· in column B; as the amount in the edible
portion of two household measures andl or market units in columnsE and F; and as the amount in the edible portion of 1 pound (453.6 grams) of food as purchased in column C. The refuse values for all items are shown as zero, although in some instances the casing, if present, might not be eaten. The measures and weights for which nutrient values are given appear above columns E and F. Abbreviations are listed in the appendix. The market units selected were commonly used at the t Irne of publication. Dimensions of slices, links, and patties are given in footnotes to further de sc r I be serving uni t s , Package and serving sizes are listed in Agriculture Handbook No. 456 (_1). Data in column B are the sample means. Values in column C are the sample standard errors given to three decimal places. Column D contains the number of observations on which values in columns Band C are based. The number of decimal places for some nutrient data differs from that of the 1963 handbook. The decimal places shown are those in which the bulk of the analytical data was obtained and do not always reflect the accuracy of the data for all nutrients in all food items. The same number of decimal places for data on the lOO-gram basis was carried for data given in other units of measure. Values in columns E, F, and G were calculated from the data in columnB on the 100-gram basis given to three decimal places. Weights above columns E and Fare not; rounded further than when used to compute the nutritive values shown in these columns. For some food items, mean values for fatty acids and amino acids are given wi thout an accompanying number of samples. These values were calculated from typical product formulations (~, 9, 12) or by applying to these items fatty acid and/or amino acid patterns corresponding to products containing identical sources of lipid and/or protein.
Nutrients Proximate.--Data for water are given in the table as grams in the edible portion of the food. Food energy is expressed in terms of both kilocalories and kilojoules. The data are for physiologic energy values and represent the energy value remaining after losses in digestion and metabolism have been deducted. The specific calorie factors used in this publication for calculating energy values are as follows: Kcal/g 4.27 9.02 3.87 {3.68
Protein Fat ••••••••••••••
. " •••• " •••••
Carbohydrate
••••••••••••••••
The carbohydrate factor of 3.68 was used when the major type of carbohydrate in the food was dextrose. The factors are based on the Atwater system for determining energy values. Details of the derivation of these factors are outlined in Agriculture Handbook No. 74 (10). Kilocalories were converted into kilojoules using the factor 4.184. The values for protein were calculated from determining the content of total nitrogen eN) in the food using the con-· version factor recommended by Jones (7). The specific factor applied to each food item, 6.25, is shown in the stub of the table following protein. The carbohydrate value is the difference between 100 and the sum of the percentages of water, protein, fat, and ash. Fi ber, if present, is included in the total carbohydrate figure. Minerals.--Data on the content of nine mineral elements are included in the table. Zinc, copper, and manganese have been added to the elements that were reported in the 1963 handbook. The mineral data were obtained primarily by emission spectroscopy. The values represent the total amount of each mineral present in the edi ble portion of the food and include those amounts, if any,
added to the product in preparation for the retail market. They are not necessarily the amounts of the mineral elements available to the body. For some samples, values for manganese were reported as below the limit of detection. They could not be included in the means shown in the table. Therefore, the manganese values given here may be slightly overstated. Vitamins. --Ascorbic acid values are expressed in terms of reduced ascorbic acid. Host of the data for thiamin were determined by the f luorometric thiochrome procedure. Riboflavin and niacin da ta were obtained microbiologically. The values for niacin are for the preformed vitamin and do not include the niacin that could be contributed by tryptophan, a niacin precursor. The term "niacin equivalent" applies to the potential niacin value, that is, to the sum of the preformed niacin and the amount that could be derived from tryptophan. In estimating the amount of niacin available from foods, the mean value of 60 mg of tryptophan is considered equivalent to 1 mg of niacin (11). Values shown for folacin are for total folate activity. Values for vitamin A are for chemically determined preformed vitamin A and the activity is expressed both as international units (IV) and as retinol equivalents (RE). One IV is equivalent toO. 3 mcg of retinol; one RE is equivalent to 1 meg or 3.33 IV of retinol. Lipids.--Trivial or scientific names
for the fatty acids have not been used because the values for the unsaturated acids include positional and geometric isomers. In the list of fatty acids, the first number indicates the number of carbon atoms and the second the double bonds in the chain. Only data obtained by gas-liquid chromatographic analyses are included. The values shown are for the actual quantity of each fatty acid in the food and do not represent fatty acid triglycerides. The fatty acid content of the total lipid of sausages and luncheon meats varies with the type of meat and the percentage of fatty tissue in the product. The percentages of fatty acids in the lipid of these food items were derived from product formulations and from the specific meat lipids comprising the fat as previously described (2). The cholesterol values in the table are means of data obtained by either colorirnetric or gas-liquid chromatographic procedures. Amino Acids.--The data represent results obtained primari 1y with chromatographic methods. Amino acid contents of each food were calculated from the mean arnino acid contents per gram of nitrogen using the protein content and nitrogen factors given in the table for the specific food. The amino acid values may be converted to the pergram-of-nitrogen basis by dividing the amount in a specific quantity of food by the nitrogen content of the same quantity of food.
NOTES ON SAUSAGES AND LUNCHEON MEATS

This publication contains nutrient information on 66 meat and 14 poult ry processed food products. Over 5.5 billion pounds of these fresh or cured products were prepared and processed under V. S. Federal inspection during 1978 (..!1). Ha ny of these products are subject to compositional or recipe requirements (specified products) as described in the Meat and Poultry Inspection Regulations of the U.S. Department of Agriculture (5, 6). Sausages may be defined generally as comminuted meat food products made frorn one or rnore kinds of meat either alone or in cornbination with nonmeat ingredients. The species of meat ingredient or ingredients for each product in the table are in decreasing order of predominance for all foods for which this
information was available. Sausages are either fresh (contain no sodium and/ or potassium nitrite and/or nitrate) or cured (contain sodium and/or potassium nitrite and/or nitrate). Within these two broad categories, ei ther fresh or cured sausages may be cooked or not cooked, smoked or not smoked, and dried or semidried. Sausages are frequently classified according to the manner of processing, as fresh; uncooked, smoked; semidry and dry; cooked; and cooked, smoked. Fresh sausages are made from fresh meat that has not been cured with nitrite or nitrate. They are generally seasoned and must be cooked before eating. Fresh sausage types included in this publication are bockwurst, bratwurst, Italian sausage, fresh pork and beef sausage, and fresh pork sausage, which includes fresh country-style pork sausage. The pork and veal bockwurst is aspeciali ty product defined by a recipe standard to contain milk and eggs. Values for uncooked bockwurst are shown in the table. However, both bockwurst and bratwurst maybe marketed as cooked sausages, and fully cooked bra twurs t is included in the table. Data for fresh pork and beef sausage are based on the product after it has been cooked. Data for both raw and cooked Italian and fresh pork sausage are also shown. Uncooked, smoked sausages are almost always prepared with cured meat. However, there are no products in the table that fall into this category. Kielbasa (kolbassy)is frequently includedin this category, but the produc t shown in this table is a cooked sausage. Semidry and dry sausages are frequently characterized by microbial fermentation, which produces a "tangy," mildly acid taste. Sausages that are Germanic in or rg m (summer sausage, cervela t, Thurdnge r ) are generally smoked and cooked. However, those of Italian orz.gm (pepperoni and Genoa salami) are not generally cooked or smoked. Summer sausage; ce rve Lat , and Thur+
inger are semidry products. Lebanon bologna is a semidry Germanic sausage, which is not cooked but is heavily smoked. Dry sausages are represented by chor Lzo s , pepperoni, and the hard style salamis. The remaining sausages in the table are cured and cooked. They mayor may not be smoked, and all may be eaten without further cooking or they may be reheated before eating. The major difference between cooked sausage and cooked, smoked sausage is that if the former is smoked, the smoking is done after cooking is completed. Cooked sausages are usually prepared from fresh, uncured meat, although cured meats can be used. Often the formulations contain variety or organ meats. The cooked sausages in this publication include the liver sausages, Braunschweiger and liverwurst, and blood sausage. The cooked, smoked sausages in the table come in various shapes and forms of encasement and differ widely in particle size. Some, such as bologna and frankfurters, are finely cut, whereas others, such as cooked salami and berliner, are made of coarsely ground meat. Federal regulations specify an upper limit of 30 percent of fat based on cooked composi tion for certain of these products, namely, frankfurters, Vienna sausage, bologna, and knockwurst. These sausages mayhave up to 10 percent of added water. They may contain meat byproducts or variety meats and nonmeat ingredients, such as nonfat dry milk, cereal grains, soy flours (not to exceed 3-1/2 percent of the cooked product), and isolated soy protein (not to exceed 2 percent of the cooked product). Nonmeat ingredients, if present in any of the cured, cooked sausages, are listed after the product at the top of each page. Poultry is not present as an ingredient in any of the cured and cooked red meat sausages shown in the table. However, such poultry containing products are available on the market. This publication presents data for a wide variety of popular i terns that
are collectively referred to as luncheon meats or cooked meat specialtie s, They include minced ham products; jellied products, such as jellied corned beef loaf and headcheese; luncheon meats; meat loaves; spreads; and pates. All of these products are cooked and may be eaten cold or reheated, and all must be kept under refrigeration. Meat loaves are described by their shape and may be fresh uncooked, fresh cooked, or cured cooked. Both fresh and cured meat loaves may be specified or nonspecified (have no compositional or recipe requirement). Cured, cooked meat loaves that are specified are not permitted to contain extenders or binders. They may have up to 3 percent of added water. These requirements also apply to luncheon meats. Fresh, specified meat loaves must contain at least 65 percent of meat and no more than 12 percent of non~eat
extenders. Nonspecified loaves are composed of various nonmeat ingredients combined with meat. The word meat or the type of meat used, such as beef or pork, does not appear in the product name. Rather, the name of the loaf often characterizes the nonmeat ingredients, for example, pickle and pimiento, barbecue, or honey loa£. Nonspecified loaves mayor may not be cured, and there are no restrictions on amounts of meat and nonmeat ingredients used to make these product s , The spreads listed in the table are marketed either in cans or in chubs, which are plastic tubes. Spreads that are specified must contain at least 50 percent of the meat ingredient named, based on the weight of fresh meat. The liver products, such as the liver pates, liver cheese, and liver sausages, contain at least 30 percent of liver computed on the weight of fresh liver.
LITERATURE CITED
(1) Adams, C. F. 1975. Nutritive value of American foods in common units. U.S. Dept. Agr. Agr. Handb. 456, 291 pp. Anderson, 1978. B. A. Comprehensive evaluation of fatty acids in foods. XIII. Sausages and luncheon meats. Amer.Dietet. Assoc. Jour. 72: 48-52. (7) Jones, D. B. 1931. Factors for converting percentages of nitrogen in foods and feeds into percentages of protein. U • S. Dep t. Agr • Ci r • 18 3 • 22 pp. (Sl. rev. 1941.) Komarik, S. L., Tressler, D. K., and Long, L. 1974. Food products formulary. V. 1, Meats, poultry. fish, shellfish. 34B pp. Avi Publishing Co , , Westport, Conn. Kramlich, W. E., Pearson, A. M., and Tauber, F. W. 1973. Processed meats. 348 pp. Avi Publishing Co. , Westport, Conn. Herrill, A. L., and Watt, B. K. 1955. Energy value of foods basis and derivation. U• S • De pt. Ag r • Ag r • Bandb. 74, 105 p p , (S1. rev. 1973.) National Academy of SciencesNational Research Council. 1980. Recommended dietary allowances. 9th ed., rev., 185 pp. Washington, D.C. Rus t , R. E. 1976. Sausage and processed meats manufacturing. 153 pp , Amer. Meat Inst. Cent. for Continuing Educ , , Chicago, Ill. U.S. Department of Agriculture. 1979. Agricultural statistics 1978. 603 pp. Washington, D.C. Watt, B. K., and Merrill, A. L. Composi tion of foods ••• 1963. raw, processed, prepared. U. S. Dep t • Agr , Agr , Handb. 8 (rev.), 190 p p ,
(2)
(8)
(3)
Butrum,R.R., and Gebhardt, S. E. 1976. Nutrient Data Bank: Computer-based management of nutrient values in foods. Amer. Oil Chern, Soc. Jour. 53: 727A-730A. Consumer and Food Economics Institute. 1979. Composition of foods: Poultry products; raw, processed, prepared. U.S. Dept. Agr. Agr. Hand b, 8-5, 330 pp , Food Safety and Quality Service, Meat and Poultry Inspection Program. 1973. Meat Inspection Regulations. Title 9, chap. III, subchap. A, Code of Federal Regulations. 262 pp. U.S. Dept. Agr., Washington, D.C. (Reprinted 1976.) Food Safety and Quality Service, Meat and Poultry Inspection Program. 1973. Poultry Inspection Regulations. Title 9, chap. III, subchap. C, Code of Federal Regulations. 126 pp. U.s. Dept. Agr., Washington, D.C. (Reprinted 1976.)
( 9)
(4)
(10)
(5)
(11)
( 12)
(6)
(13)
(14)
APPENDIX
List of Abbreviations approx di am
g
........................................................
..
e .....
in
IV kJ
.....................................................................
......................................................................
keal lb meg mg
N
.................................................................. ............................................ ..
.......................................................... NDB net wt No oz pkg ..................................................................

RE ...................................................................
tbsp
........................................................ ............................................................
.................................................................
.. approximately diameter gram inch international unit kilocalorie kilojoule pound microgram milligram nitrogen Nutrient Data Bank net weight number ounce package '. retinol equivalent tablespoonful
GUIDE TO SAUSAGES AND LUNCHEON MEATS
AH·8 item (1963)
NOB No. Page
AH·8·7
Barbecue loaf Beerwurst, beer salami: Beef Pork
07001
'
13 14 15
16
........................
• .;. D -&
.
.
Berliner
•••••••••••••••••••••••••••••••••••
Blood sausage •••••••••••••••••••••••••••••••••••••••

Bockwurs t, raw .•.••••••••
e
'•••.•••.••.••.••••...•••.••
Bologna: * •••••••••••• : .. Beef Beef and pork 1983 Pork Turkey Bratwurst Braunsc.hweiger (a liver sausage) •••••••••••••• 1986, 2004 Breakfast sausage. [See Pork and beef sausage, fresh, cooked (NDB No. 07065).J Brotwurst Brown and serve sausage. [See Pork and beef sausage, fresh, cooked (NDB No. 07065).] Cervelat. [See Thuringer (NDB No. 07078). ] Cheesefurter, cheese smokie Chicken roll, light meat Chicken spread, canned ••••••••••••••••••••••••• e , •••••••••••• Chorizo Corned beef loaf, jellied Cotto salami. [See Salami, cooked (NDB Nos. 07068 and 07069).] Country-style pork sausage. [See Pork sausage (NDB Nos. 07063 and 07064).] Dutch brand loaf Frankfurter: Beef Beef and pork 1995 Chicken Turkey Ham, chopped: 2006 Canned Not canned Ham, minced 2009 Ham, sliced: . .., . Extra lean (approx. 5% fat) Regular (approx. 11% fat) 2005 Ham and cheese loaf or roll
1980 1981
07002 07003 07004 07005 07006 07007 07008 07010 07011 07013 07014 07015
17 18 19 20 21
22
...................................................................................
• 0 til
..
23 24 25
...................................................................................
..................................
I-I •••••••••• 0 •••••
•••••••••••••••••••••••••
••••••
00
....................................
07016 07017 07018 07019 07020
26 27 28 29 30
07021 07022 07023 07024 07025 07026 07027 07030 07028 07029 07032
31 32 33 34 35 36 37 38 39 40 41
•••
III
••••••••••••••••••••••
,.
••••••••••••••••••••••••••••
•••••••••••••••••••••
e,
•••••••••••••••••
III
••••••••••••••••••••••••••••••••••••••••••••••••••
........................................... ...............
8
AH·8
item
(1963)
AH·8-7 NOB No. Page
Ham and cheese spread ••••••••••••••••••••••••••••••••••••••••

Ham
salad
spread
••••••••••••••••••••••••••••••••••••••••
Headcheese
•••••••••••••••••••••••••••••••••••••••••••••
Honey loaf Honey roll sausage Italian sausage:

Raw
2001
07033 07031 07034 07035 07088 07036 07089 07037 0703R 07039 07040 07041 07042 07043 07047 07045 07090 07060 07050 07061 07091 07051 07052 07053 07054 07055 07056 07057 07058 07062 07059 07065 07063 07064 07067 07068 07069 07070 07071 07072
42 43 44 45 46 47 48 49
••••••••••••••••••••••••••••••••••••••••••••••••••••••••
Cooked Kielbasa, kolbassy eo , ••••••••••••••••••••••••••••••••••• Ynackwurst, knockwurst Lebanon bologna Liver cheese Liver sausage, liverwurst Luncheon mea t: Beef, loaved Beef,othin sliced Pork, beef
.................................
.....................................................
................................. 2002 .............................................. ................................................. .............................. 2003

2011
51 52 53
SO
.............................................................................
II
..................................................................
..
2012
.
Po rk , canned •••••.•••••••••.•••••••••••••••••••••.••••••••• Luncheon sausage
Luxury loaf Mortadella 2010 Mother's loaf ................................................................................. New England brand sausage ............................................................. Old fashioned loaf. [See Dutch brand loaf (NDB No. 07021).] Olive loaf ............................................................................................. Pastrami, turkey ....................................................................... P~te, liver, canned: Chicken ............................................................................................... Goose, smoked 1478
Not specified
................................................................................. .........................................................................
54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76
77
.....................................................
Peppered loaf
Pepperoni Pi ckle and pimient 0 loaf Picnic loaf
.............................................................................
..
.. . .
Polish sausage ••••••••••••••••••••••••••••••••••••••••••• Pork and beef sausage, fresh, cooked ••••••••••••••••••• 1988 Pork sausage, fresh: Raw .. 2013 Cooked 2014 Poultry salad sandwich spread Salami, cooked: Beef ................................................................................................. Beef and pork 2018 Turkey Salami, dry or hard: Pork Pork, beef 2017
.........................................................................................
78 79 80
81
AH-8
item
(1963)
AH-8-7 NOB No. Page
Sandwich
spread
III ••••••••••••••••••••••••••••
e. ••••
•••••
• ••
1967
Smoked link sausage:

Po rk •••.••.••.••.•.•.••.•.••.• Pork and beef
iii '" .
07073 07074 07075 07076 07077 07078 07079 07080 07082 07081 07083
82 83 84 85 86 87 88 89 90
91
Pork and beef, flour and nonfat dry milk added ••••••••••••• Pork and beef, nonfat dry milk added ••••••••••••••••••••••• Summer sausage. [See Thu rInge r (NDB No. 07078).] Th~ringer, cervelat, summer sausage •••••••••••••• 1991, 2021
Turkey breast meat ........•...•........•..•.•...•..•.••.•••.•
Turkey ham, cured turkey thigh meat •••••••••••••••••••••••••• Turkey roll: Light and dark meat ••••••••••••••••••••••••••••••••••••••••
Light
meat •••••••••••••••••••••••••••••••••••••••••••••••••
Vienna sausage, canned ••••••••••••••.•••••••••••••••••• 2022 Wiener. [See Frankfurter (NDB Nos. 07022, 07023, 07024, and 07025). J
92
10
TABLE OF NUTRIENT DATA

[Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. Blank spaces indicate that the presence of the nutrient is uncertain. J
11
BARBECUE LOAF, Pork, beef
Page
13
Amount in100 grams, edibleortion p Nutrients units and

Mean Standard errDr Number of sample.
Amount inedible ortionf p o common measures ffood o

ApprOKimate
slice
23 gl
E
measure
and weight
--_._----------_
Refuse: 0
Amount inedible ortionf p o 1 poundoffoodaspurchased
-------A-----------------PROXIMATE: Wat-er .. Food energy . g. • (heal g g g g g
1 oz 28.35 9
0 5
Protein{N X 6.25). Total lipid (fat) ..

Carbohvdsate, total
kJ .
64.82 173 723 15.84 8.90 6.40 4.04 55 1.16 17 132 329 1,334 2.46 0.07 0.040 19 0.360 0.248 2.266 1.57 0.26 1.68
0.836 0.436 1.046 0.136 4.273 0.262 1.157 12.840 6.985 47.217 0.186 0.005
5 5
14.91 40 166 3.64 2.05 1.47 0.93 13 0.27 4 30 76 307 0.57 0.02 0.009 0.083 0.057 0.521 0.36 0.06 0.39
4
18.38 49 205 4.49 2.52 1.82 1. 15 15 0.33 38 93 378 0.70 0.02 0.011 5 0.102 0.070 0.642 0.45 0.07 0.48
5
Fiber ... Ash ..

MINERALS: Calcium. tron •
294.02 783 3,277 71.84 40.37 29.04 18.33 248 5.27 76 601 1,492 6,050
11.16
Magnesium
Phosphorus
Potassium
Sodium.
Zinc
..
Copper.
Manganese .
VITAMINS: Ascorbic acid
,2
mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg.
mg.
5 5
5 5
5
0.012 1. 530 0.012 0.013 0.197
5 5 5 5 5 5 5 1 5
5
0.33 0.181
Thiamin .. Riboflavin. Niacin ..
Pantothenic acid. Vitamin B6 .

folacin. Vitamin B12 .
mg. mg. mg.

meg meg
0.030 0.119
85 1.633 1.125 10.279 7.12 1.18 7.63
Vitamin A .
LIPIDS: Fatty acids: Saturated, 4:0. 6:0. total.
RE. {1U.
g g g
3.17
0.73
0.90
14.3fl
~O.
10:0.
12:0. 14:0.
16:0. 18:0.
Monounsaturated,
16:1. 18:1.
total.
20:1. 22:1 .
Polyunsaturated, 18:2. 18:3. 18:4. total
g g g g g g g g g g
0.04 0.02 0.14 1. 89 1.09 4.14 0.35 3.80 0.81 0.72 0.09
0.010 0.004 0.008 0.246 0.134 0.033 0.491
5 5 5
5 5 5
0.01 0.00 0.03 0.43 0.25 0.95 0.08 0.87 0.19 0.17 0.02
0.01 0.04 0.54 0.31 1.17

0.10
0.01
0.16 0.09 0.63 4.92 18.80 17.22

8.57
1.08
1. 58
s
g
20:4. 20:5. 22:5.
g g g
0.056 0.015
0.23 0.21 0.03
3.69 3.28 0.40
g
g
2~6.
Cholesterol
mg.
mg.
Phytosterol,
AMINO AC!DS:
37
3.572
11
170
Tryptophan
Threonine. Isoleucine
g
g g
. . .
Leucme. . .
lysine .. Methionine Cystine ..
g g
g g g g g g g g g g g g g
Phenylalanine TVrosine Valine . Arginine.

Histidine.
Alanine. Aspartic: acid . Glutamic acid. Glycine.

Proline
Serine
I Weight applies to slice, which is 5-7/8 by 3-1/2 by 1/16 in. 2 Values based on data for products containing added sodium ascorbate. Some products may not contain added sodium ascorbate and their ascorbic·acid content would be negligible; refer to ingredient listing on label.
AH-B-7
NOB No. OlOOl
(1979)
BEERWURST. BEER SALAMI. Beef
Page 14
Amount Nutrients and units

Mo.n
in 100 grams. edible portion

Stand.rel: errOl C Number of samples D
Amount in edible portion of oommon measures of food
Amount in edible portion of 1 pound of food as purchased

Refuse:
1 slice 6 gl
E
ApPfQ)cimate
measure and weight
1 slice 23 g'
F
0
G
A
PROXIMATE: Water •.. Food energy
g . {keal
Protein !NX 6.25). Total lipid (Iat) .

Carbohydrate. Fiber. total
kJ . g
g g g g
Ash
MINERALS: Calciurn Iron .
53.70 324 1,358 12.33 29.40 1. 73 0.00 2.83 9

1. 36
0.360 0.491 1.081 0.185 0.333 0.109 0.000 1.202 1.000 50.234 0.133 0.010 0.333 0.039 0.003 0,261 0.012 0.076
3 3 3 3 3 3 3 3 3
3 3
3.22 19 81 0.74 1. 76 0.10 0.00 0.17 1 0.08 6 11 56 0.16 0.00 1 0.007 0.007 0.172 0.02 0.01 0 0.13
1
12.35 75 312 2.84 6.76 0.40 0.00 0.65 0.31 3 24 42 214 0.61 0.01 3 0.026 0.028 0,660 0.08 0.05 1 0.49
2
243.58 1 ,472 6,160 55.94 133.36 7.87 D.00 12.85 39 6.18 54 478 835 4,226 11.94 0.23 65 0.513 0.558 13,018 1. 50 0.95 14 9.58
Magnesium
Phosphorus
mg. mg. mg. mg.

mg.
Potassium.
Sodium. Zinc . Copper VITAMINS: Ascorbic acid ~ Thiamin .. Riboflavin . . Niacin Pantothenic Vitamin 86 .
..
•.
mg.
mg . mg.
Manganese .
mg. mg.
mg. mg. mg . mg. mg. meg meg IU.
12 105 184 932 2.63 0.05
..
add.
FOlacin .
Vitamin 812 Vitamin A.
{RE.
g
14 0.113 0.123 2.870 0.33 0.21 3 2.11
3 3 3 3 1 3 3
LIPIDS: Fatty adds: Saturated,
total.
4:0.
6:0.
g g
g g g g g g
12.00
0.72
2.76
54.43
8:0. 10:0. 12:0. 14:0. 16:0. 18:0. Monounsaturatcdt Hi:1 . 18:1 . 20:1 . 22:1 .
Polyunsaturated.
total.
s s
total
0.03 0.03 0.94 7.49 3.51 14.15 2.31 11. 84 0.96 0.71 0.25
0.006 0,006 0.053 0.392 0.154 0.098 0.285
3 3 3 3
3 3
0.00 0.00 0.06 0.45 0.21 0.85 0.14 0.71 0.06 0,04 0.02
0.01 0.01 0.22 1. 72 0.81 3.25 0,53 2.72 0.22 0.16 0.06
0.13 0.13 4.28 33.98 15.91 64.17 10.46 53.71 4.37 3.23 1.14
g
g
18:2. 18:3. 18:4. 20A. 20:S . 22:S. 22:6.

Cholesterol Phvtosterols AMINO ACIDS:
g
g g g g
0,031 0.008
3 3
g
g
mg.
mg. g
56
5.189
13
255
0.007 0.026 0.508 0.112 0.028 0.107 2.114 0.466 0,032 0.123 2.418 0.533 g t.eucme. • 0,0 54 0.208 4.110 0.906 g Lysine 4,287 0.057 0.217 0.945 g Methionine 0.017 0.066 1.297 0.286 g Cystine . 0.036 0.717 0.009 0.158 g Phenylalanine 0.027 0.102 2.014 0.444 Tvrostne s 0.024 0.092 1.823 0.402 g Valine 0.033 0.125 2.463 0.543 g Arginine. 0.046 0.175 3.456 0.762 g Histidine. 0.024 0.090 1. 783 0.393 g Alanine. 0.053 0.204 4.028 0.888 g Aspartic: add . 0.072 0.278 5.475 1. 207 g Glutamic acid. 0.121 0.462 9.113 2.009 g Glycine. 0.062 0.237 4.672 1. 030 g Proline . 0.053 0.204 4.028 0.888 Serine s 0.030 0.114 2.254 0.497 1 Weight applies to slice, which is 2-3/4 in diam., 1/16 in thick. 2 Weight applies to slice, which is 4 in diam., 1/8 in thick. 3 Values based on data for products containingadded sodium ascorbate. Some productsmay not contain added sodium ascorbate and their ascorbic acid content would be negligible;refer to ingredientlisting on label.
g
g
Tryptophan Threonine . Isoleucine
AH-8-7 (1979) NOB No. 07002
BEERWURST,
BEER SALAMI,
Pork
Pa ge 15
Amount in 100 grams,edibleportion Nutrientsand units

Mean
A PROXIMATE: Standard error C Number of samples D
Amount inedibleportionof oommon measures of food

Approxtmete
1 slice
6 gl
E
measure and weight
---~-~~~~---Refuse: 0
G
Amount inedibleportionof 1 pound of food as purchased
1 slice2
23 9 r
Water ..
Food energy Protein (NX6.25) Total lipid (fat) . Carbohydrate, total Fiber. Ash MINERALS: Calcium, Iron
g.
. {kcaJ g g g
kJ .
g
g mg. mg mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. meg meg
61. 4 6 238 997 14.24 18.80 2.06 0.00 3.44 8 0.76 13 103 253 1,240 1. 72 0.05 0.032 29 0.554 0.192 3.254 0.49 0.35 3 0.87
0.702 0.306 0.698 0.068 0.837 0.182 0.735 8.908 15.783 27.018 0.124 0.018 0.007 1. 157 O. a 34 0.010 0.307 0.083 0.400 0.019 5 5 5 5 5 5 5 5 5 5 5 3 5
5
3.69 14 60 0.85 1. 1 3 0.12 O. 00 0.21 0.05 1 6 15 74 0.10 0.00 0.002 2 0.033 0.012 0.195 0.03 0.02 0 0.05
14.14 55 229 3.27 4.32 0.47 0.00 0.79 2 0.17 3 24 58 285 0.40 0.01 0.007 7 0.127 0.044 0.748 0.11 0.08 1 0.20
278.78 1,081 4,524 64.58 85.28 9.36 O. a 0 15.60 36
..
Magnesium
Phosphorus Potassium
Sodium. Zinc
Copper . Manganese . VITAMINS: Ascorbic acid. 3 • Thiamin. Riboflavin. Niacin Pan tothenic acid. Vitamin Folacin 86
60 465 1,148 5,625 7.80 0.24 0.145 132 2. 513 0.871 14.760 2.22 1. 5 8 14 3.93
3.44
Vitamin B12 . Vitamin LIPIDS: Fatty acids: Saturated, total. A.
(RE.
g g g g g g g total.
5 5 1 5 4 5
lU.
4:0. 6:0. 8:0. 10:0. 12:0. 14:0. 16:0. 18:0.

Monounsaturated,
6.28
0.38
1. 44
28.49
g g
16:1 . 18:1 . 20:1 . 22:1 .

Polyunsaturated, total
s
g g g g g g
0.09 0.09 0.27 3.89 1. 94 8.98 0.77 8.21 2.36 1. 94 o, 42
0.017 0.015 0.014 0.180 0.080 0.045 0.429
4 5 5 5 5 5
0.01 0.01 0.02 0.23 0.12 0.54 0.05 0.49 0.14 0.12 0.02
0.02 0.02 0.05 0.89 0.45 2.06 0.18 1. 89 0.54 0.45 0.10
0.42 0.41 1. 24 17.62 8.79 40.71 3.49 37.22 10.70 8.82 1. 88
18:2. 18:3 . 18:4. 20:4. 20:5 . 22:5 . 22:6.

Cholesterol
g
g g g g mg. mg.
0.106 0.059
5 5
Phytosterols
AMINO ACIDS: Tryptophan
Threonine .
59 0.112 0.565 0.485 0.943 1. 032 0.355 0.107 0.451 0.403 0.510 0.809 0.419 0.770 1.198 2.141 0.781 0.569
4.734
4 1 1
4 1. 00 7 0.034 0.029 0.057 0.062 0.021 0.006 0.027 0.024 0.031 0.049 0.025 0.046 0.072 0.128 0.047 0.038 0.034
13 0.026 0.130 0.112 0.217 0.237 0.082 0.025 0.104 0.093 0.117 0.186 o. a 96 0.177 0.276 0.492 0.180 0.147 0.131
265 0.508 2.563 2.200 4.277 4.681 1. 610 0.485 2.046 1.828 2.313 3.670 1. 901 3.493 5.434 9.712 3.543 2.903 2.581
g
g g g g g g g g g
Isoleucine
Lcuctne. . .
Lysine Methionine Cystine .. Phenylalanine Tyrosine
vattne
Arginine. Histidine. Alanine. Aspartic acid . Glutamic Glycine. Proline Serine
1
g
g
g
g g
acid. .
g
g g
0.640
1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
Weight applies to slice, which is 2~3/4 in diam., 1/16 in thick. 2 Weight applies to slice, which is 4 in diam., 1/8 in thick. 3 Values based on data for products containing added sodium ascorbate. Some products may not contain added sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label.
AH-8-7
NDB No. 07003
(1979)
BERLINER.
Pork.
beef
Page
16

Mean

Standard
error
Amount in edible portion of common measures of food

Approxim.1e S
Amount in edible portion of 1 pound 01 food as purchased Refu .. : 0
Number of sample;
---------A-----------~--PROXIMATE: Water •.. Food energy g .
23g1
1ice
measure and weight DZ
C ----D-----E
28.35g -F ---------G 17.28 65 273 4.33 4.88 0.74 0.00 1. 12 0.33 4 37 80 368 0.70 0.02
----276.55 1 ,0 43
4,363
Protein IN X 6.25) . T otallipid (fat) . _ Carbohydrate. total

Fiber .•
. {ical kJ .
g g g g
60.97 230 962 15.27 17.20
0.260 0.120 0.458 0.033 2.028 0.072 1.528 18.550 20.915 65.659 0.233 0.021 0.012 1. 856 0.023 0.009 0.274 0.013 0.352
3 3 3
Ash
"
.g mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg.
mg. meg meg RE. { IU.
0.00 3.97
2.60
14.02 53 221 3.51 3.96 0.60 0.00 0.91 3 0.27 3 30 65 298 0.57 0.02
0.009
69.2!j 78.02 11. 79 0.00 17.99 53 5.23

68
MINERALS: Calcium. Iron
Magnesium
Phosphorus Potassium Sodium. Zinc
Copper . Manganese .
VITAMINS: Ascorbic acid::Thiamin. Riboflavin .. Niacin . Pan tothenic add.
12 1. 15 15 130 283 1 ,297 2.47 0.08 0.041 7 0.380 0.213 3.110 0.20 2.67
3 3 3
3
3 3
3 3 3 3
o. a 12
591 1,282 5,88? 11. 19 0.36 1).186 33 1. 724 0.966 14.107 0.92 12.12
3
3
2 0.087
0.049
3 3
0.715 0.05 0.61
2 0.108 0.060 0.882 0.06 0.76
.Vltamin B6
Foladn Vltamt n 812 .
Vitamin A .
LIPIDS: Fatty acids: Saturated, total.
g g
~o. 10:0. 12:0 _ 14:0. 1~0.

18:0. Monounsaturated, total ,
4:0. ~O.
s
.
g
g g
6.08
1.40
1.72
27.59
s
g g g g g I g .
16:1. 18:1. 2~1.

22;1.
0.02 0.01 0.22 3.69 2.14 8.00 0.66 7.34 1. 58 1. 40 0.18
0.003 0.000 0.017 0.107 0.019 0.053 0.185
3 3 3 3 3
0.01 0.00 0.05 0.85 0.49 1.84 0.15 1. 09 0.36 0.32 0.04
0.01 0.00 0.06 1. 05 0.61 2.27 0.19 2.08 0.45 0.40 0.05
0.11 0.04 1.01 16.73 9.70 36.28 2.99 33.29 7.17 6.34 0.83
Polyunsaturated.
18:2.
total
g g g g
1~3.
18:4. 20:4. 20:5.
0.052 0.005
3 3
e
g g mg.
22:5 .
22:6. Cholesterol Phvtosterols AMINO ACIDS:
mg.
g g g g g g g g .
46 0.175 0.654 0.682 1.201 1. 319 0.391 0.221 0.600 0.480 0.703 1.041 0.588 0.940 1. 484 2.355 0.867 0.736 0.605
1. 66 7
11
13 0.050 0.185 0.193 0.340 0.374 0.111 0.063 0.170 0;136 0.199 0.167 0.266 0.421 0.668 0.246 0.209 0.172
0.295
207 0.794 2.967 3.094 5.448 5.983 I. 774 1. 002 2.722 2.177 3.189 4.722 2.667 4.264 6.731 10.682 3.933 3.338 2.744
Tryptophan
Threonine Isoleucine .
l.eucine. . Lysine .. Mettlionine Cystine ..
Phenylalanine Tyrosine
Valine • Arginine.
g
g g g g g g g g g
Histidine. Alanine.
Aspartic acid . Glutamic add. Glycine. Prcune
Serine
0.040 0.150 0.157 0.276 0.303 0.090 0.051 0.138 0.110 0.162 0.239 O. 135 0.216 0.341 0.542 0.199 0.169 0.139
1 Weight applies to slice, which is 2-1/2 in diam., 1/4 n thick. 2 Values based on data for products containing added sod urnascorbate. Some products may not contain added sodium ascorbate and their ascorbic acid content would be negligible; refer to ngredient listing an label.
AH-8-7
NOB No.
(1979) 07004
BLOOD
SAUSAGE
Page 17
Amount Nutrients and units Mean
in 100 grams, edible portion

Standard error C Number of samples D
Amount in ed ible portion of common measures of food Approximate
Amount in edible portion of 1 pound of food as purchased Refuse: 0
------------A-----------------PROXIMATE, Water. Food energy ./ g kcal g g g g g .
slice 25 gl
E
measure and weight
1 oz 28.35 9
F
Protein IN X 6.25). Total lipid [fat] ..

Carbohydrate, . Fiber .. total
kJ .
47.33 378 1,583 14.61 34.48 1. 28 2.31
1. 770
14 14 14 13
0.674 2.277 0.140
11. 83 95 396
8.62 0.32 0.58
3.65
13.42 107 449 4.14 9.78 0.36 0.65
214.67 1,716 7,181 66.28 156.41

5.79
Ash
MINERALS: Calcium. Iron ..
10.46
mg. mg.
mg. mg.
lng.
Magnesium Phosphorus
Potassium Sodium.
mg.
Zinc .. Copper . Manganese.

VITAMINS:
mg.
mg.
mg. mg.
mg. mg
Ascorbic acid, Thiamin .. Riboflavin .

Niacin . ,
mg .
mg.
Pantothenic acid. Vitamin B6 Folacin .

Vitamin 812
mg.
meg meg RE. { /U.
Vitamin A .
LIPIDS:
Fatty acids: Saturated, total .

4:0. 6:0.
g g g
13.37
3.34
3.79
60.65
8:0. 10:0.
12:0. 14:0. l~O. 18:0.
g g g
g total.
g g g g
Monounsaturated,
16:1 . 18:1 .
20:1 .
22:1 .
0.03 0.62 8.30 4.41 15.85 0.88 14.97 '3.46 3.20 0.26
1 1
1
0.01 0.16 2.08 1.10 3.96 0.22 3.74 0.87 0.80 0.07
0.01 0.18 2.35 1. 25 4.49 0.25 4.24 0.98 0.91 0.07
0.15 2.82 37.66 20.02 71. 91 4.01 67.91 15.71 14.53 1.18
Polyunsaturated,
18:2 .
total
g g g g g g g g
18:3 .
18:4.
1 1
20:4.
20:5.
22:5 .
22:6. Cholesterol
Phytosterols
AMINO ACIDS:
mg. mg.
g g g
120
30
34
544

Leucjnev ,•
s
g g g g g g g g g g g g g g
Lysine . .'. Methionine .

Cystine ..• Phenylalanine
Tyrosine
Valine .
Arginine. Hlsttdlne. Alanine. Aspartic acid . Glutamic acid. Glycine. Proline Serine .
1
Weightapplies to slice, which
+s
5 by
4-5/8 by
1/16
in. AH-8-7 (1979) NDB No. 07005
BOCKWURST.
Raw.
pork. veal. milk. eggs
Page 18
Amount in 100 grams. edible portion Nutrients and units

Me...
A B Standard
errOl

1 1 ink
Approximate

R.lu .. : 0
G
Number of tlmples
65 g 1
rneasure and weig~t 1 OZ
28.35 9
F
PROXIMATE: Water.
Food energy Protein (N
g . {kcal g g g g g
X 6.25).
kJ .
Total lipid (fat) . Carbohydrate. total fiber. Ash
56.12 307 1,286 13.32 27.57 0.48 2.50
0.660 0.725 1. 326
3 3 3
36.48 200 836 8.66 17.92 0.31

1. 63
15.91 87 365 3.78 7.82 0.14 0.71
254.56 1,395 5,835 60.43 125.07 2.20 11.34
MINERALS:
Calcium, Iron Magnesium Phosphorus
Potas-sium Sodium.
Zinc Copper
mg. mg. mg. mg. mg.

mg.
Manganese VITAMINS: Thiamin,

Riboflavin
mg. mg. mg.

mg.
Ascorbic. acid. -, add,
mg.
mg. mg. mg.
Niacin
Pantothenic. Vitamin 66 612 A• .
mg.
meg
Folacin.
Vitamin Vitamin
{RE. W.
g
meg
LIPIDS:
fatty acids: 4:0. 6:0. 8:0. 10:0. 12:0. 14:0. 16:0. 18:0. Monounsaturated, 16:1. 18:1. 20:1 . 22:1 . Potvunsaterated, 18:2. 18:3. 18:4.
Saturated. total.
g
g g g
g
g
g g
total-.
s
g
..
total
g g g g
g
10.13 0.01 0.01 0.00 0.01 0.01 0.53 6.28 3.07 13.00 1. 01 11.80 2.98 2.56 0.25 0.09
6.58 0.01 0.00 0.00 0.00 0.00 0.34 4. 08 1.99 8.45 0.65 7.67
1. 94 1. 66
2.87 0.00 0.00 0.00 0.00 0.00 0.15 1.78 0.87 3.68 0.29 3.35 0.84 0.72 0.07 0.03
45.94 0.04 0.03 0.01 0.03 0.03 2.39 28.48 13.91 58.96 4.56 53.53 13.51 11.59 1.14 0.41
g
g
0.16 0.06
20:4.
20:5. 22:S . 22:6. Cholesterol Phvtosterols
g
g g
g
11Ig.
mg.
g
AMINO ACI DS:

Tryptophan Threonine.
g
g
Iso-leucine- . Leucine •. Lysine

Methionine Cystine. Phenylalanine
Tyrosine Valine Arginine. Histidine.

Alanine. Aspartic add . Glutamic acid. Glycine. Proline
g g g g g g g g g
g
g
g
Serine
1
0.136 0.550 0.581 0.939 1. 048 0.320 0.147 0.492 0.428 0.609 0.813 0.398 0.759 1.188 1. 943 0.727 0.600 0.558
0.088 0.358 0.378 0.610 0.681 0.208 0.096 0.320 0.278 0.396 0.528 0.259 0.493 0.772 1.263 0.473 0.390 0.363
0.039 0.156 0.165 0.266 0.297 0.091 0.042 0.139 0.121 0.173 0.230 0.113 0.215 0.337 0.551 0.206 0.170 0.158
0.617 2.495 2.635 4.259 4.754 1. 452 0.667 2.232 1.941 2.762 3.688 1. 805 3.443 5.389 8.813 3.298 2.722 2.531
Approx.7 links per pound.
AH-B-7
NOB No. 07006
(1979)
BOLOGNA, Beef
Page
19

Standard Number of samples D

Approximate

Retuse: 0
.rror
C
------A
PROXIMATE: Water ..
Food
--------g .
slice 23 g'
E
measure and weight
1 slice or 1 oz = 28.35 g2 15.55 89 372 3,31 8.04

0.55
energv
. {keGI
kJ. g g• g
Protein IN X 6.25). Total lipid lfat). .

Carbohydrate, total
Fiber ..
Ash ..
g
g
MINERALS: Calcium.
Iron ..
54,84 313 1,311 11.69 28.36 1.95 0.00 3.16 12 1.40 10 82 155 1 ,001 2.00 0.03 0.028 19 0.056 0,128 2.631 0.28 0.18
5
0.422 0.273 0.703 0.054

L 682 0.110 0.378 6.320 9.265 48.757 0.135 0.009 0.003 1. 391 0.007 0.017 0.146
10 10 10 10 7 10 8 10 10 10 8
5
12,61 72 301 2.69 6.52 0.45 0.00 0.73 3 0.32 2 19 36 230 0.46 0.01 0.006 4 0.013 0.029 0.605 0.06 0.04 1 0.32
0.00 0.90
248.75 1,421 5,945 53.02 128.64 8.85 0.00 14.33 54 6.36 45 370 704 4,540 9.07 0.14 0.127
85
Potassium Sodium. .
Zinc .•. Copper .. Manganese . VITAMINS:

Ascorbic acid: Thiamin.
mg. mg. mg. mg. mg. mg. mg. mg.

mg.
3 0.40 3 23 44 284 0.57 0.01 0.008 5 0.016 0.036 0.746 0.08 0.05 1 0.40
mg. mg.
mg.
Riboflavin . . NiaC-in ...

Pantothenic acid.
Vitamin B6 . Folacin . . . Vitamin B12 . Vitamin A .

LIPIDS: Fatty acids: Saturated, total. {
mg. mg. mg. meg

meg RE.
0.012 0.078
10 10 10 10 1 8 8
1.41
0.254 0.581 11.934 1.27 0.80 23 6.40
tu . 11.66
O. a 30 0.017 0.052 0.161 0.108
~O. ~O.
8:0. 10:0. l~O.
g g
g g
2.68
3.31
52.88
1~0. 1~0.
18:0. Monounsaturated~
g g R
total.
18:1. . . . .. 20:1 . . . . . .
22:1 . . • . . .
16:1.
.
.
g g g g g g g
0.07 0.04 0.82 6.5S 4.19 13.28 1.56 11.72

1. as
5 7 7 7 7 7
0.02 0.01 0.19 0.96 3.0S 0.36 2.70 0.24 0.19 0.05
1.
si
0.093 0.454
0.02 0.01 0.23 1. 86 1.19 3.76 0.44 3.32 0.30 0.23
0.30 0.20 3.71 29.70 18.98 60.23 7.08 53.15 4.78 3.67 1. 11
Polyunsaturated,
total
1&2. 1&3. 1&4.

20:4. 20:5. 22:5. 22:6.
Cholesterol
g
g g g
0.81 0.24
0.147 o. a 36
o. a 7
R
g g
Phytosterol, AMINO ACI OS: Tryptophan

Threonine isoleucine .
mg. mg .
g g g
56
3.513
13
16
253
0.485 0.030 0.025 0.107 2.005 0.125 0.102 0.442 . 2.291 0.143 0.116 0.505 3.896 0.244 Leucine·. . g 0.198 0.859 4.064 Lysine . . g 0.254 0.206 0.896 1. 229 Methionine g 0.077 0.062 0.271 0.676 Cystine .. g 0.042 0.034 0.149 Phenylalanine g 1. 910 0.119 0.097 0.421 1. 728 Tyros.ine g 0.108 0.088 0.381 Valine . g 2.332 0.146 0.118 0.514 Arginine. g 3.275 0.205 0.166 0.722 Histidine. g 1. 68 7 0.105 0.086 0.372 Alanine. s 3.815 0.238 0.193 0.841 Aspartic acid . g 5.189 0.324 0.263 1.144 Glutamic acid. g 8.637 0.540 0.438 1. 904 Glycine. g 4.427 0.277 0.224 0.976 3.815 Proline . . . g 0.238 0.193 0.841 2.141 Serine .' . . g 0.134 0.109 0.472 i l~eight applies to slice, which is 4 in diam., 1/8 in thick; 8 per 6 OZ or 10 per 8 oz pkg. 2 Weight applies to slice, which i s 4-1/2 in diam., 1/8 in thick; 6 per 6 oz or 8 per 8 oz pkg. 3 .Values b~sed ~n data for products containing added sodium ascorbate. Some products may not contain added sodium ascorbate and the1r ascorblc aCld content would be negligible; refer to ingredient listing on label. AH-8-7 (1979) NDB No. 07007
BOLOGNA. Beef and pork
Page
20
Amount

Standard error Number of sampJes
Nutrients and units

Mean
Amount ih edible portion of common measures of food

Approximate measure and WE-ight

Refuse:
-------'-A
PROXIMATE:
-------.
------c
0.187 0.060 0.171 0.065 0.479 0.037 0.254 3.054 5.841 27.445 0.080 0.027 0.004 0.722 0.005 0.002 0.038 0.029 0.003 0.900 0.028
1 slice 23 g'
[
---~~D~~-~--
1 slice or 1 oz = 28.35 g' --------G 15.39 89 374 3.31 8.01 0.79 0.00 0.84 3 0.43 3 26 51 289 0.55 0.02 0.011
6
0 ----246.30 1 ,431 5,989 53.00 128.16 12.65 0.00 13.49 53 6.84 50 414 818 4,622 8.78 0.37 0.177 96 0.780 0.621 11. 703 1. 27 0.80 23 6.02
Water •.
Food energy Protein (N X
6.25)
. {kcal kJ.
g g g g g
Total lipid (fat) . . Carbohydrate, total fiber .. Ash MINERALS: Calcium. Iron
54.30 316 1,320 11.69 28.26 2.79 0.00 2.97 12 1. 51 11 91 180 1,019 1. 94 0.08 0.039 21 0.172 0.137 2.580 0.28 0.18
5
100 96 96 22 28 95 21
12.49 73 304 2.69 6.50 0.64 0.00 0.68 3 0.35 3 21 41 234 0.45 0.02 0.009 5 O. 040 0.032 0.593 0.06 0.04
1
Magnesium
Phosphorus
Potassium
Sodium.
linc
Copper
Manganese
mg. mg. mg. mg. mg. mg. mg. mg. mg.

mg.
22 22 22
22 21 13 95 95 95 95 4 95 4 95
VITAMINS: Ascorbic acid3,
Thiamin ..
Riboflavin . acid.
mg.
mg. mg. mg
Niacin
Pantothenic Vitamin 86 folacin vltam! n B 12 .
mg meg
meg RE. { IU.
0.049 0.039 O. 731 0.08 0.05

1
1. 33
0.31
0.38
Vitamin A ' LIPIDS: fatty acids: Saturated,
total .
4:0. 6:0. 8:0. 10:0. 12:0. 14:0. 16:0 18:0.

Monounsaturated, total.
g g g
10.70
2.46
3.03
48.52
g g g g g g
16:1. 18:1 . 20:1 . 22:1 ,

s
g g
0.06 0.04 0.62 6.27 3.70 13.39 1. 38 12.01 2.40 1. 99 0.41
0.012 0.010 0.025 0.067 0.059 0.053 0.141
20 23 23 23 23 23 23
0.01 0.01 0.14 1. 44 0.85 3.08 0.32 2.76 0.55 0.46 0.10
0.02 0.01 0.17 1. 78 1. 05 3.80 0.39 3.41 0.68 0.56 0.12
0.28 0.20 2.80 28.46 16.7 s 60.73 6.24 54.49 10.88 9.00 1. 88
18:2. 18:3 . 18:4.

20:4.
s
g g g g g mg.
0.104 0.046
23 23
20:5 . 22:5 . 22:6.

Cholesterol Phvtosterols AMINO ACIDS: Tryptophan Threonine . Isoleucine .
mg.
55 0.105 0.511 0.507 0.898 0.883 0.277 0.136 0.462 0.359 0.621 0.699 0.318 0.729 1.028 1.874 0.864 0.748 0.509
2.076
19
6
13 0.024 0.118 0.117 0.207 0.203 0.064 0.031 0.106 0.083 0.143 0.161 0.073 0.168 0.236 0.431 0.199 0.172 0.117
16 0.030 0.145 0.144 0.255 0.250 0.079 0.039 O. 131 0.102 0.176 0.198 0.090 0.207 0.291 0.531 0.245 0.212 0.144
250 0.476 2.318 2.300 4. a 7 3 4.005 1. 2 56 0.617 2.096 1. 628 2.817 3.171 1. 442 3.307 4.663 8.500 3.919 3.393 2.309
g g g g g
Leucine .. Lysine
Methionine Cystine Phenylalanine Tvrcsine Valine
g
g g g
g
Arginine.
Histidine. Alanine . Aspartic-acid . Glutamic acid. Glycine. Proline Serine
g g g g g g
16 14 16 16 14 7 16 16 14 14 14 12 12 12 12 12 12
, Weight applies to sl ice, which is 4 indiam., 1/8 Weight applies to slice, which is 4-1/2 in diam., 'Values based 6n data for-products containing added their ascorbic acid content would be negligible; refer
2
in thick; 8 per 6 oz or 10 perS oz pkg. 1/8 in thick; 6 per 60l or 8 per 8 oz pkg. sodium ascorbate. Some products may not contain added sodium ascorbate to ingredient listing on label. AH-8-7 (1979) NDB No. 07008
and
BOLOGNA,
Pork
Page 21
Amount in100grams,dibleortion e p Nutrients andunits

Mean A PROXIMATE: Water. , Food energy B Standard
Amount inedibleortionf p o common measuresffood o

Approximate
enor
C
Number of samples D
23 g' E
slice
measure
1 slice or 1 oz ~ 28.35 g2
F
and weight
Amount inedibleortionf p o 1 poundoffoodaspurchased Refu. . ,0

G
, l ccat
6.25) .
kJ.
Protein (N X Total lipid (fat) . Carbohydrate, total Fiber. Ash MINERALS: Calcium. [ron
g
g K g g
60.60 247 1,035 15.30 19.87 0.73 0.00 3.50 11 0.77 14 139 281 1 ,184 2.03 0.08 0.036 35 0.523 0.157 3.900 0.72
0.27
0.839 0.153 1.267 0.058 1.000 0.097 0.577 3.712 18.475 20.177 0.111 0.013 0.010 1.856 0.009 0.020 0.156 0.014 0.041
3 3 3 3
3 3 ·3 3
13.94 57 238 3.52 4.57 0.17 0.00 0.81 3 0.18 32 65 272 0.47 0.02 0.008 8 0.120 0.036 0.897 0.17 0.06 1 0.21
3
17.18 70 293 4.34 0.21 0.00 0.99 3 0.22 39 80 336 0.57 0.02 0.010 10 0.148 0.045 1.106 0.20 0.08 1
0.26 4 5.63
274.88 1,122 4,695 69.40 90.12 3.32 0.00 15.88 50 3.48 64 629 1,275 5,372 9.19 0.34 0.163 160 2.372 0.712 17.690 3.27 1. 21 23 4.23
MagneSium
Phosphorus
mg. mg. mg. mg.

mg. mg. mg.
Potassium
Sodium.
Zinc
Copper . Manganese . VITAMINS: Ascorbic add ~ Thiamin. Riboflavin , Niacin Pantothenic acid. Vitamin B6 Folacin Vitamin Vitamin B 12 . A.
mg. mg.
mg. mg.
3 3 4 4 2 3 3 3 3 3
mg. mg.
mg. mg. meg meg IU.
{RE.
g
0.93
liPIDS: Fatty adds: Saturated, total.
4:() , 6:0. 8:0. 10:0. 12:() . 14:0. 16:() . 18:0.

Monounsaturated~ total ,
s
g
6.88
1.58
1.95
31.19
g
g g
g g
g g
16:1. 18:1. 20:1 . 22:1 .

18:2. 18:3 . 18:4 . 2():4. 20:5. 22:5. 22:6.

Cholesterol Phytosterol, AMINO AC"IDS: Tryptophan Threonine. Isoleucine . Leucine.. . Lysine Methionine Cystine .. Phenylalanine
g g g g g g g
0.02 0.02 0.24 4.33 2.27 9.78 0.72 9.07 2.12 1. 84 0.28
0.003 0.003 0.021 0.289 0.158 0.050 0.522
3 3 3 3 3
0.00 0.00 0.06 1. 00 0.52 2.25 0.16 2.09 0.49 0.42 0.06
0.01 0.00 0.07 1. 23 0.64 2.77 0.20 2.57 0.60 0.52 0.08
0.10 0.07 1.10 19.65 10.28 44.38 3.24 41.13 9.63 8.36 1. 2 7
0.124 0.031
g g g g mg.
mg. g g g g g
59 0.149 0.641 0.663 1.168 1. 204 0.412 0.171 0.585

0.482
3.528
14 0.034 0.147 0.152 0.269 0.277 0.039 0.135 0.111 0.170 0.231 0.111 0.225 0.323 0.528 0.248 0.178 0.146
0.095
17 0.042 0.182 0.188 0.331 0.341 0.117 0.048 0.166 0.137 0.209 0.285 0.278 0.398 0.651 0.305 0.219 0.180
0.137
269 0.676 2.908 3.007 5.298 5.461 1.869 0.776 2.654 2.186 3.343 4.554 2.186 4.441 6.364 10.415 4.885 3.506 2.876
g g
T.yrosine
Valine Arglnlne .
s
g g g
0.737
1. 004
Histidine.
Alanine . Aspartic acid . Glutamic acid. Glydne . Proline
g g
g g
g
g g
0.482 0.979 1. 403 2.296 1.077

0.773
Sertne
I
0.634
Weight applies to slice, which is 4 in diam., 1/8 in thick; 8 per 6 oz or 10 per 8 oz pkg. 2 Weight applies to slice, which is 4-1/2 in diam., 1(8 in thick; 6 per 6 oz or 8.per 8 oz pkg. , Values based on data for products containing added sodium ascorbate. Some products may not contain added sodium ascorbate and their ascorbic acid conten~would be negligible;refer to ingredientlisting on label. AH-8-7 (1979) NOB No. 07010
BOLOGNA,
Turkey
Page
22

Mean
in 1'00 grams, edible portion

Standard error Number of sempies
Amount in edible portion of common measures of food ----------------Approxima1e measure and weight
1 oz
-----------A-----------------PROXIMATE: Water ... Food energy Protei Total

II
28,35 9
E
2 slices 56.7 9
F
Refuse: 0
G
g . {kcal
(N X
6,25).
.
kJ .
g
g
lipid (fat)
Carbohydrate, total
Fiber Ash . MINERALS: Calcium. Iron Magnesium Phosphorus Potassium Sodium g g
65.08 199 835 13.73 15.21 0.97 3.30 84

1. 53
1. 0 9 i 0.383 1. 6 31 0.552 0.211 5.667 0.338 4.000 8.452 140.969
4 6 6 6 4 4 4 1 2 3 7 1 1
18.45 57 237 3.89 4.31 0.27 0.94 24 0.43 4 37 56 249 0.49 0.01
36.90 113 473 7.78 8.62 0.55 1. 8 7 47 0.87 8 74 113 498 0.99 0.02
295.19 905 3,786 62.26 68.97 4.39 14.98 379 6.96 64 594 901 3,981 7.89 0.14
mg. mg.
mg. mg. mg. mg. mg. mg. .
Zinc
Copper Manganese VITAMINS:
mg.
mg. mg. mg mg. acid ~ mg.
mg
14 131 199 878 1. 74 0.03
Ascorbic acid, Thiamin. Riboflavin. Niacin . Pantothenic
0.055 0.165 3.527
0.005 0.015
0.016 0.047 1. 000
0.031 0.094 2.000
0.249 0.748 15.998
Vitamin 86
Folacin
Vitamin 812 . Vitamin LIPIDS: Fatty acids Saturated. total. A.
meg meg RE. { IV.
~O. ~O. 8:0. 1~0.

12:0.
g g
g
g
g
14:0. 1~0.
1&0. Monounsaturated, total.
g
g
g
1~1 . 1&1 .
20:1 . 22:1 . Polyunsaturated. 18:2.
g g
g g
total
g g
18:3 ,
\&4.
g
g g g g mg.
20:4
2~5.
22:5 . 22:6.
Cholesterol Phvtostcrols AMINO ACIDS: Trvptophan Threoni-ne Isoleucine Leucine- • Lysine Methionine Cystine .. Phenylalanine
mg.
99
31.000
28
56
449
g g g g g
g
Tvrcsine
Valine . Arginine. Histidine. Alanine . Aspartic acid . Glutamic acid. Glvcine . Proline Serine .
g g
g
g g g g g g g
AH-8-7 (1979) NOB No. 07011
BRATWURST,
Cooked,
pork
Page
23
Amount in 100 grams, edible portion Nutrients and units

Mean Standard error C Number of

R.fu .. :
sample,
D
1 link 85 gl
E
Appro)(imate
measure and weight
A
PROXIMATE:
1 oz 28.35 9
F
0
G
Water.
Food energy Pmtein (N X 6.25). Total lipid (fat) . Carbohydrate, total fiber.
Ash
..
. {keal kj . g g g g
56.13 301 1 ,261 14.08 25.87 2.07 1. 85 44 1. 29 15 149 212 557 2.30 0.09 0.046 1 0.505 0.183 3.200 0.32 0.21 0.95
0.268 0.111 0.150 0.085 6

6
47.71 256 1,072 11. 97 21. 99 1. 76 1. 5 7 38 1. 09 12 126 473 1. 96 0.08 o , a 39 1 0.429 0.156 2.720 0.27 0.18 0.81
15.91 85 358 3.99 7.33 0.59 0.52 13 0.36

4
254.62 1,367 5,721 63.88 117.33 9.38 8.39 201 5.83

66
MINERALS:
s
mg. mg. mg. mg. mg. mg. mg. . mg. mg.
6 6
6 6
Calcium.
Iron Magnesium Phosphorus
0.428
0.054
1. 820
Potassium
Sodium.
Zinc.
Copper
Manganese .
VITAMINS:
10.009 35.714 0.097 0.011 0.006
2.109
6 6 6 6 6 6 6 6 6 6 5 6 6
180
42 60 158 0.65 0.03 0.013 0 0.143 0.052 0.907 0.09 0.06 0.27
674 959 2,525 10.43 0.42 0.209 5 2.291 0.830 14.515 1. 4 3 0.96 4.32
Ascorbic acid. Thiamin .. Riboflavin Niacin

Pantothenic acid. Vitamin B6
mg.
mg. mg. mg. mg. mg. meg meg
Folacin .
Vitamin B12 .
0.000 0.052 0.011 0.158 0.030 0.008 0.091
Vitamin A .
LIPIDS: Fatty acids: Saturated, 4:0. 6:0. 8:0. 10:0. 12:0. 14:0. 16:0. 18:0. Monounsaturated, 16:1 . 18:1 . 20:1 22:1 . Polyunsaturated, 182 . 18:3 . 18-.4. 20:4. 2{):5 . total.
{RE . IV
g g
g
total.
9.32
7.93
2.64
42.29
s
g
8
g g
s
g g
0.03 0.01 0.30 5.85 3.13 12. 19 0.82 11. 37 2.74 2.48 0.26
0.007 0.003 0.005 0.051 0.080 0.027 0.066
6 6 6 6 6 6 6
0.02 0.01 0.26 4.98 2.66 10.36 0.70 9.66 2.33 2.11 0.22
0.01 0.00 0.09 1. 66 0.89 3.46 0.23 3.22 0.78 0.70 0.07
0.06 1. 36 26.55 14.20 55.30 3.73 51. 5 7 12.42 11.26 1.16
o . 11
total
g
g
g g g
g
0.038 0.023
6 6
- -60 0.113 0.556 0.514 0.944 1. 0 70 0.342 0.142 0.471 0.406 0.566 0.831 0.406 0.789 1.172 1. 947 0.854 0.656 0.545 0.730 6 51 0.096 0.473 0.437 0.802 0.910 0.291 0.121 0.400 0.345 0.481 0.706 0.345 0.671 0.996 1. 655 0.726 0.558 0.463 17 0.032 0.158 0.146 0.268 0.303 0.097 0.040 0.134 O. 115 0.160 0.236 0.115 0.224 0.332 0.552 0.242 0.186 0.155 272 0.513 2.522 2.332 4.282 4.854 1. 551 0.644 2.136 1. 842 2.567 3.769 1. 842 3.579 5.316 8.832 3.874 2.976 2.472
22:5 .
22:6. Cholesterol Phytosterols AMINO ACIDS: Tryptophan Threonine. Isoleucine Leucine' . lysine Methionine Cystine Pheny [alanine Tyrosine Valine Arginine. Histidine. Alanine . Aspartic acid . Glutamic acid. Glycine. Proline Serine
1
g g
mg. mg. g g
g
8
g g g g g
g
g g g g g g g
Weight applies to 1ink packaged 4 per 12 oz pkg.
AK-8-7 (1979) NOS No. 07013
BRAUNSCHWEIGER
(a liversausage).
Pork
Page
24
Amount in 100 grams,edible portion Nutrients nd units a

Mean A
PROXIMATE: B-·--··_--C Standard error Number of samples D
Amount inedibleportion of common measuresof food

Apprmc~m8te measure and wet9ht
----.-----ReI" .. :
Amount inedible portionof 1 pound of food as purchased 0
slice
18 gl E
1 oz
28.35 9
F
G
Water ..
Food energy
. {lual kJ.
g g g g g mg.
Protein {N X 6.25) . Total lipid (fat) .

Carbohydrate} fiber. total
Ash
MINERALS:
41\.01 359 1,503 13.50 32.09 3.13 0.00 3.27 g 9.36 11 168 199 1,143 2.81 0.24 0.155 10 0.249 1 .525 8.368 3.38 0.33 20.09 4,220 14,051 10.90
0.51:' 0.145 0.480 0.072 0.831 0.375 0.237 5.127 6.325 25.057 0.061 0.015 0.004 2.523 0.009 0.039 0.306 0.274 0.019 0.754 1,027.156
27 26 26 25 23 26 25 26 18 26 25 25 23 18 25 26 26 14 20 20 21
8,64 65 271 2.43 5.78 0.56 0.00 0.59 2

1. 68
13.61 102 426 3.83 9.10 0.89 0.00 0.93 2 2.65 3 48 57 324 0.80 0.07 0.044 3 0.071 0.432 2.372 0.96 0.09 5.69 1 ,196 3,984 3.09
217.78 1,629 6,817 b 1. 25 145.54 14.19 0.00 14.84 39 42.46 48 763 905 5,187 12.76 1. 09 0.703 43 1. 129 6.917 37.957 15.32 1.47 91.11 19,140 63,737 49.42
Calcium.
Iron Magnesium Potassium Sodium.
..
Phosphorus
Zinc
Copper . Manganese . VITAMINS: Ascorbic acid ~
mg . mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. meg meg IV.
2 30 36 206 0.51 0.04 0.028 2 0.045 0.275 1. 506 0.61 0.06 3.62 760 2,529 1. 96
Thiamin .. Riboflavin.
Niacin Pantothenic add.
Vitamin B6
Folacin , . Vitamin 812
Vitamin A .
LIPIDS: Fatty adds: Saturated, total.
{RE.
g g g
4:0.
6:0.
8:0. 10:0. 12:0. 14:0. 16:0. 18:0.

g
g if
g g
g g g
16:1. 18:1. 20:1 . 22:1.

g g
g g g
0.06 0.13 0.39 6.75 3.57 14.91 1. 20 13.71 3.74 3.34 0.40
0.011 0.046 0.017 0.085 0.043 0.039 0.200
9 12 15 15 15 15 15
0.01 0.02 0.07 1. 22 0.64 2.68 0.22 2.47 0.67 0.60 0.07
0.02 0.04 0.11 1.91 1. 0 1 4.23 0.34 3.89 1. 06 0.95 0.11
0.28 0.59 1. 7 5 30.63 16.18 67.64 5.44 62. i s 16.95 15.14 1.81
18:2. 18:3. \8:4 20:4

20:5 .
g g g
if
0.055 0.031
15 15
22:S . 22:6.
Cholesterol Phytosterol) AMINO ACIDS: Tryptophan Threonine . Isoleucine Leucine ..
g g mg mg.
156 0.145 0.534 0.484 1. 032 0.909 0.311 0.248 0.553 0.430 0.616 0.767 0.320 0.762 1. 125 1.631 0.886 0.767 0.588
14.020
11 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2
28 0.026 0.096 0.087 0.186 0.164 0.056 0.045 0.100 0.077 0.111 0.138 0.058 0.137 0.203 0.294 0.159 0.138 0.106
44 0.041 O. 151 0.137 0.293 0.258 0.088 0.070 0.157 0.122 0.175 0.217 0.091 0.216 0.319 0.462 o .251 0.217 0.167
709 0.658 2.422 2.195 4.681 4.123 1.411 1. 125 2.508 1. 950 2.794 3.479 1. 452 3.456 5.103 7.398 4.019 3.479 2.667
g
g g g g
Lysine Methionine
Cystine Phenylalanine
Tyrosine
Valine
s s
g g g g
Arginine . Histidine.
Alanine . Aspartic add . Glutamic acid. Glycine. Proline Serine
g g g
g
1 Weight applies to slice, which is 2-1/2 in diam., 1/4 n thick. , Values based on data for products containing added sad um ascorbate. Some products may not contain added sodium ascorbate and their ascorbic acid content would be negligible; refer to ngredient listing on label.
AH-8-7
NDB
No.
(1979) 07014
Bl!:OTWURST, Pork, beef, nonfat dry milk added
Page
25
Nutrientsand units
A PROXIMATE: Water ~ ..
Food energy
Amount in 100 grams,edibleportion

Maan 8 Standard
eflor Number
Amount inedibleportionof common measures of food

of Approximate

Retu .. :O
samples
D
link 70 g'
E
measure
and weight
1 oz 28.359
F
Protein (N X 6.25). Total lipid (fat) .

Carbohydrate, total
. (kcal kJ '
g g
Fiber,
Ash
, ,
s s
g mg. mg. mg. mg .
mg ,
51.30 323 1,352 14.27 27.80 2.97 3.67

1. 03 16 134 281 1.112 2.10 0.08 0.038
0.751
0.290 1. 041 0.167 5.507 0.000 0.333 9.939 21. 789 58.618 0.058 0.017 0.009 0.000 0.060 0.007 0.196 0.018 0.248
3 3 3 3 3 3 3 3 3 2 3 3 3 3 1 3 3
3 3
35.91 226 946 9.99 19.46 2.08 2.57 34 0.72 11 94 197 778 1. 47 0.05 0.027 20 0.175 0.159 0.04 0.09 1.44
2.310
14.54 92 383 4.04 7.88 0.84 1.04 14 0.29 4 38 80 315 0.60 0.02 0.011 8 0.071 0.064 0.936 0.02 0.04 0.58
232.70 1,466 6,133 64.72 126.10 13.45 16.63 218 4.67 606 1,276 5,043 9.53 0.35 0.172 127 1.134 1.030 14.969 0.27 0.60 9.31
71
MINERALS:
Calcium. Iron
48
Magnesium Phosphorus Potassium Sodium,

Zinc .
,
mg. mg . mg. mg. mg. mg.
Copper . , Manganese . VITAMINS: Ascorbic. acid ~ Thiamin. Riboflavin . Niacin .. ,

Pantothenic acid.
mg ,
mg, mg. mg . meg
Vitamin B6 Folacin. , Vitamin 812 ' Vitamin A '
28 0.250 0.227 3.300 0.06 0.13 2.05
(RE.
g
meg IV .
lIPIOS: Fatly acids: Saturated. total. 4:0, 6:0, 8:0. 10:0, 12:0, 14:0, 16:0, 18:0,
Monounsaturated
J
g
g
9.93
6.95
2.81
45,02
g g g
g
g g
tout.
16:1. 18:1 . . 20:1 . .. 22:1 .. .... Polyun salurated, total 18:2. 18:3. 18:4. 20:4, 20:5. 22:5 , 22:6, Ch 01esterol Phvtosterols . AMINO ACIDS:
. ..
g g g g g
0.04 0.02 0.35 6.11 3.40 13.29 1. 04 12.26 2.83 2.54 0.29
0.011 0.006 0.012 0.274 0.070 0.061 0.547
3 3 3 3 3 3 3
0.03 0.02 0.25 4.28 2.38 9.30 0.73 8.58

1. 98
0.01 0.01 0.10 1. 73 0.96 3.77 0.29 3.47 0.80 0.72 0.08
0.17 0.11 1. 59 27.73 15.42 60.29 4.70 55.59 12.85 11.54 1.31
g
g
g g
g
0.104 0.073
1. 78 0.20
g g g mg.
mg ,
63 0.131 0.598 0.606 1.080 1.139 0.369 0.163 0.541 0.443 0.675 0.946 0.436 0.925 1.292 2.109 1.025 0.742 0.588
5.608
44 0.092 0.419 0.424 0.756 0.797 0.258 0.114 0.379 0.310 0.473 0.662 0.305 0.648 0.904 1.476 0.718 0.519 0.412
18 0.037 0.170 0.172 0.306 0.323 0.105 0.046 0.153 0.126 0.191 0.268 0.124 0.262 0.366 0.598 0.291 0.210 0.167
284 0.594 2.713 2.749 4.899 5.167 1. 674 0.739 2.454 2.009 3.062 4.291 1. 978 4.196 5.861 9.566 4.649 3.366 2.667
Tryptophan Threonine. Isoleucine .
Leucine, . Lys-ine Methionine

Cystine.
g g g g g g g g g
Phenylalanine
Tyrosine
Valine Arginine, Histidine. Atanine •

Aspartic Glycine. Proline acid .
g g
g
g
Glutamic acid.
g
g
g g
Serine
1
Approx. 7 links per pound. Values based on data for products containing their ascorbic acid content would be negligible;
2
added sodium ascorbate. Some products may not contain added sodium ascorbate and refer to ingredient listing an label. AH-8-7 (1979) NOB No. 07015
CHEESEFURTER.
CHEESE
SMOKIE.
Pork.
beef
Page
26
-'~-~~
A PROXIMATE: Water .. Food energy Protein (N X 6.25). Total lipid (fat) . Carbohydrate, total Fiber. Ash MINERALS: B Standard error C-----O
Number of

Approximate measure and weight
Amount in edible portion of , pound of food as purchased

Refuse:
sample,
cheesefurter
43 g1 E
1 02 28.35 9
F
g . {kcal
k.l .
g g g g mg.
52.48 327 1,368 14.05 28.95 1. 50 3.03 58 1. 08 13 178 206 1,082 2.25 0.07 0.033 20 0.247 0.160 2.900 0.76 0.13
1. 7 3
0.292 0.155 0.278 0.075 6.892 0.209 0.750 19.550 7.035 34.913 0.177 0.012 0.006 0.645 0.011 0.004 0.174 0.012 0.180
4 4 4 4 4 4 4 4 4 4 4 4 3 4 4 4 4 1 4 4
22.56 141 588 6.04 12.45 0.64 1. 30 25 0.46 5 76 89 465 0.97 0.03 0.014 8 0.106 0.069 1. 24 7 0.33 0.05 0.74
14.88 93 388 3.98 8.21 0.43 0.86 16 0.30 4 50 58 307 0.64 0.02 0.009 6 0.070 0.045 0.822 0.22 0.04 0.49
238.03 1,483 6,205 63.73 131. 32 6.80 13.72 263 4.88 58 806 934 4,906 10. 19 0.32 0.150 88 1.120 0.726 13.154 3.45 0.58 7.82
Calcium.
Iron
mg.
mg. mg.
Magnesium
Phosphorus Potassium Sodium.
mg.
mg. mg. mg. mg. mg. mg. mg. mg. add. mg. mg. meg meg IV.
Zinc .
Copper VITAMINS: Ascorbic acid ~ .
Manganese .
Thiamin,
Riboflavin.
Niacin
Pantothenic
Vitamin B6 F-olacin ..
Vitamin Vitamin B12 . A.
{RE.
g
LIPIDS: Fatty adds: Saturated, total.
4:0.
6:0.
g g
g g g g g g g g g g g g g
10.47
4.50
2.97
47.50
8:0. 10:0. 12:0. 14:0. 16:0. 18;0.

16:1 . 18:1. 20:1 . 22:1 .

0.09 0.10 0.56 6.39 3.33 13.66 1.14 12.51 3.02 2.62 0.40
0.009 0.015 0.022 0.073 0.113 0.064 0.314
4 4 4 4 4 4 4
0.04 0.04 0.24 2.75 1. 43 5.87 0.49 5.38 1. 30 1.1 Z 0.17
0.03 0.03 0.16 1. 81 0.94 3.87 0.32 3.55 0.86 0.74 0.11
0.40 0.47 2.54 28.99 15.10 61. 9 5 5.19 56.76 13.69 11. 8 7 1. 82
18:2. 18:3. 18:4. 20:4. 20:5. 22:5 . 22:6.

Cholesterol Phytosterols AMINO ACIDS: Tryptophan Threonine- . Isoleucine.
g
g g mg. mg. g g g
0.118 0.061
4 4
s
68 0.148 0.543 0.619 1. 097 1.159 0.357 0.152 0.564 0.517 0.692 0.837 0.473 0.832 1.238 2.349 0.905 0.971 0.599 1. 472 4 29 0.064 0.233 0.266 0.472 0.498 0.154 0.065 0.243 0.222 0.298 0.360 0.203 0.358 0.532 1.010 0.389 0.418 0.258 19 0.042 0.154 0.175 0.311 0.329 0.101 0.043 0.160 0.147 0.196 0.237 0.134 0.236 0.351 0.666 0.257 0.275 0.170 308 0.671 2.463 2.808 4.976 5.257 1. 619 0.689 2.558 2.345 3.139 3.797 2.146 3.774 5.616 10.655 4.105 4.404 2.717
Leucine. Lysine
>
s
Methionine Cystine ..
Phenylalanine
Tyrosine
Valine Arginine.
Histidine.
Alanine.
Aspartic acid . Glutamic acid. Glycine.
Proline Serine
t
..
Weight applies to cheesefurter packaged 8 per 12 02 pkg. 2 Values based on data for products containing added sodium ascorbate. Some products may not contain added sodium ascorbate and their ascorbic add content would be negligible; refer to ingredient listing on label.
AH-8-7
NDB No.
(1979) 07016
CHICKEN ROLL, Light meat
Page
27
Amount in 100 grams, edible portion Nutrients and unlb

Melli -----PROXIMATE,
Water ~ . . Food energy • g.

Approximate measure and wetght

Rlfu .. : 0 G
Standlrd
error
Numb .. of
Simple.
D
A ---------
2 slices 56.7 9
E
I pkg, net wt ,
OZ
= F
170 9
Prolein(NX 6.25). TDIal lip.id (fat) . . Carbohydrate, total

Fiber ..
.Ikcal 1 kJ .
g
s
g g
68.60 159 667 19.53 7.38 2.45 2.05 0.97 19 157 228 584 0.72 0.04
43
3.400 0.880 1. 740 0.050 7.310 0.336 4

4
38.90 90 378 11.07 4.18 1. 39

1. 16
116.62 271 1,134 33.19 12.54 4.17 3.49 73 1. 65 31 267 388 992 1.22 0.07
311.17 723 3,025 88.57 33.45 11.11 9.30 194 4.40 84 712 1,034 2,648 3.27 0.19
A,h .. MINERALS: Calcium.

Iron ..
g mg. mg.
2 3 3 1 1 4 1 1
Magnesium Phosphorus Potassium.

Sodium.
=s .
mg. mg. mg. mg. mg.
mg. mg.
Zinc ... Copper .. Manganese . VITAMINS: Ascorbic acid. Thiamin ..

Ribofla'llin ..
37.586
mg.
24 0.55 10 89 129 331 0.41 0.02
Niacin ... Pantothenic acid. Vitamin B6 .

Folacin ...
mg. mg. mg. mg.

meg
0.065 0.130 5.291
0.005 0.010
2 2
0.037 0.074 3.000
0.111 0.221 8.995
0.295 0.590 24.000
Vitamin B12 . Vitamin A ; LIPIDS: Fatlyacid5: Saturated, total. 4:0. 6:0. 8:0. 10:0. 12:0. 14:0. 16:0. 18:0.
meg IRE.
llU .
g g g g g g g g g g g g g g g g g g g g
2.02
1.15
3.44
9.18
0.01 0.06 0.39 2.96 0.41 2.43 0.08

1. 60 1.36 0.06 1. 51
16:1. 18:1. . . . . . 20:1. . . . . . 22:1. . . . . . PoJyunsaturated, total 18:2. 18:3. 18:4. 20:4. 20:5. 22:5. 22:6.
Cholesterol
0.00 0.03 0.86 0.22 1. 68 0.23 1.38 0.05 0.91 0.77 0.03 0.05 0.00 0.01 0.01 28
0.01 0.10 2.57 0.67 5.03 0.69 4.13 0.14 2.72 2.31 0.10 0.14 0.00 0.02 0.04 85
0.03 0.26 6.85 1. 79 13.42 1.85 11.02 0.36 7.26 6.16 0.28 0.37 0.01 0.04 0.10 227
Phytosterols AMINO ACIDS: Tryptophan Threonine .

Isoleucine
g g mg. mg .
g g g g g g g g g g g
0.08 0.00 0.01 0.02 50
Leucine-. . Lys;ne . . Methionine Cystine . .

Phenylilotanine
Tl"'05ine Valine Arginine. Histidine. Alanine. A,partic acid . Glutamioacid. Glycine. Proline Serine .
g
g
g
g g g g
AH-8-7 (1979)
NDB No. o7D17
CHICKEN SPREAD, Canned
Page 28
Amount
in 100 .. lilt, edible portion

Stondanl
NutrienU and units

Appraximlte measure and weight
Amoun1 in edible portion of 1 pound of food as purchased Rltu .. : 0 G
PROXIMATE:
Waler ••.
----------~---------------. •. .• g. Food energy
Mo..
8
Ina. C
Nu_of
.mplos
1 tbsp 13 9
E
1 oz 28.35 9
f
Prolein
IN
Total lipid
X 6.25) . (fot). .
total
• {k<o1 kJ.
g
g
g g
Carbohydrate, Fiber .•.
192 805 15.41 11.72 5.39
0.507 0.829 0.386
13 13 13
25 105 2.00 1. 52 0.70
55 228 4.37 3.32 1. 53
3,651
873 69.90 53.18 24.43
~sh .. MINERALS:
Calcium. Iron .. Magnesium Phosphoru.
g
mg.
Potassium.
Sodium.
Zi.n' ...
Copper .. Mansan.
mg. mg. mg. mg. mg. mg. mg .. mg. mg. mg. mg. mg. "'g. mg. mcg mc, RE.
125 2.33
10.124 0.110
13 13
16 0.30
35 0.66
565 10.57
VITAMINS: Ascorbic acid ~

Thiamin •. Ribofla.in .•
Niacin
Vitamin Folacin Vitamin Vitamin
••. 86
... 812 • A2,
Pantolhenic
acid, .
0.009 0.114 2.748
0.003 0.007 0.133
13 13 13
0.001 0.015 0.357
0.003 0.032 0.779
0.041 0.517 12.465
LIPlOS:
FoUya<id" Satur.ited, tOLiI •
IU.
g g
4:0. 8:0. 1~0. 12:0. 14:0. 16:0. 18:0. 16:1. 18:1.

20:1 .
~O.
g
g g
g
g g g
Monounsaturated,lotal.
g g
g g g
22:1.
Polyunsaluriled, total
g
g g g 8 g
18:2. 1~3. 1~4.

20:4.
20:S. 22:5. 22:6.

Cholesterol Phyto'terol, .
g
g mg .
mg .
g g g
AMINO ACIOS:
Isoleucine leucine..
lysine .
• .
.
g
Me1hionine
Cystine .. Phenylalanine T¥losine Valine . Arginine. Histidine. ~I.nine . ~.partic acid • Glutimic .acid. Glycine.
Proline
Serine •
1 Barbeque-flavored spread contains 4.0 mg of ascorbic acid per 100 g. • Barbeque-flavored spread contains 1,310 IU of vitamin A per 100 g.
AH-8-7
NOB No.
(1979) 07018
CHORIZO, Pork and beef
Page
29

Moan
in 100 grams,
edible
portion Number of IImpl •• D

Approximate mansura and weight
Amount 1 pound Ref ... :
in edible
portion
of
of food as purchased
Standlrd error
60 gl
E
1ink
A PROXIMATE:
Water •. g . .
1 oz 28.35 9
F
0
G
31. 8 5 24.10 38.27
2.427 0.808 1. 561
6 6
6
19.11 14.46
22.96
9.03 6.83 10.85
Food energy Protein IN X 6.25). Total lipid (fat) . Carbohydrate, total Ash , MINERALS: Calcium. Iron . . Magnesium Phosphorus
Potassium Fiber.
. (kcal
kj
144.47 109.32 173.58
g
g
..
g g
g
Sodium.
Ztl1C
Copper . Manganese . VITAMINS: Ascorbic acid. Thiamin .. Riboflavin.

Niadn
mg. mg . mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg.
meg
Pantothenic acid.
Vitamin B6
Folacin . .. Vitamin B'2 . Vitamin A .
{RE.
g g
meg
LlPIOS: Fatty acids: Saturated, total. 4:0. 6:0. 8:0. 10:0. 12:0. 14:0. 16:0. 18:0. Monounsaturated, total. 16:1. 18:1 . .. 20:1 . 22:1 . Polyunsaturated, total 18:2 . 18:3. 18:4. 20:4. 20:S. 22;S. 22:6. Cholesterol Phytosterol, AMINO'ACIDS: Tryptophan Threonine. Isoleucine Leucine, •• Lysine Methionine Cy.tine . Phenylalanine T¥lOSlne Valine Arginine. Histidine. Alanine . AspartiC acid . Glutamic acid. Glycine.
IU.
14.38
8.63
4.08
65.21
g g g g g g
g g
..
g g g 9
g g
0.87 9.15 4.12 18.40 1.6 5 16.31 3.46 2.93 0.38 0.09
11 .04
0.52 5.49 2.47
0.99 9.78 2.08 1. 76 0.23 0.05
0.25 2.59 1. 17 5.22 0.47 4.62 0.98 0.83 0.11 0.02
3.94 41. 4 9 18.68 83.46 7.50 73.96 15.69 13.28 1. 70 0.40
g g
g
g g mg. mg. g g g g
g
g g
g g
0.278 1.473 2.206 1.708 2.414 0.470 1.149 0.914 1. 693 0.721
1 1 1 1 1
0.167 0.884 1.324 1. 025 1.448 0.282 0.689
0.079 0.418 0.625 0.484 0.684 0.133 0.326 0.259 0.480 0.204
1. 261 6.682 10.006 7.747 10.950 2.132
5.212 4.146 7.679 3.270
g g
g
g
9 g g
1 1
0.548 1.016 0.433
Proline
..
g
g
Serine
I
Weight applies
to link. which is 4 in long.
AH-8-7
NDB No. 07019
(1979)
CORNED BEEf LOAf, Jellied
Page 30
in 100 grams. edible portion Stand.rd

error Number of
AmOunt in edible portion of common measures of food
samples
D
------A
PROXIMATE: Water ..
2 slices 56.7 9
E
Approximate
measure and weight
----.-----Refuse:
Amount in edible portion of 1 pound of food as purchased 0
1 slice or 1 oz = 28.35 9'

F
..
Food energy •
Protein (N X 6.25). Total lipid (fat) . Carbohydrate, total Fiber Ash MINERALS:
Calcium . Iron
• {kcaJ kJ. g g
g g
67.32 163 680 23.70 6.80 0.00 2.80 11 2.03 10 64 89 1,037 3.83 0.06 0.031 8 0.010 0.117 1. 637 0.19 0.14 1.18
0.613 0.592 0.775 0.122 1.108 0.366 0.250 7.204 7.465 30.661 0.239 0.013 0.004 7.661 0.000 0.008 0.238 0.050 0.216
4 4
4
38.17 92 386 13.44 0.00

1. 59 3.86
19.09 46 193 6.72 1.9 3 0.00 0.79 3 0.58
305.39 737 3,084 107.49 30.84 0.00 12.70 9.21 46 291 405 4,702 17. 35 0.25 0.141 34 0.045 0.531 7.425 0.86 0.64 5.35
49
4 4 4 4 4
mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg.
Magnesium
Phosphorus
Potassium, Sodium. Zinc . Copper . Manganese , VITAMINS:

Ascorbic acid~ Thiamin. Riboflavin . Niacin
4 4 4
4 4 4 2 4 4 1 4 4
1.15 6 36 51 588 2.17 0.03 0.017 4 0.006 0.066 0.928 0.11 0.08 0.67
18 25 294
1. 08 0.02 0.009
mg.
mg. mg. mg. meg
Pantothenic acid.
Vitamin 86 Folacin .
2 0.003 0.033 0.464 0.05 0.04 0.33
Vitamin B12 . Vitamin A . LIPIDS:

Fatty acids:
rEo
S g
meg IU.
Saturated, total. 4:0. 6:0. 8:0. 10:0. 12:0. 14:0. 16:0. 18:0. Monounsaturated, total. 16:1 . 18:1. ... 20:1 . ... 22:1. ... Polyunsaturated, total 18:2 . 18:3 . 18:4. 20:4. 20:5 . 22:5 . 22:6. Cholesterol
Phvtosterols
2.68 3 3
1.52
0.76
12.14
g
g g
g
g
s
g
g g g g g
0.02 0.02 0.18 1. 39 1. 08 3.03 0.47 2.56 0.38 0.29 0.09
0.005 0.003 0.029 0.191 0.192 0.060 0.291
4 4 4 4
0.01 0.01 0.10 0.79 0.61 1. 72

0.27 1. 45
0.01 0.00 0.05 0.39 0.31 0.86 0.13 0.73 0.11 0.08 0.03
0.08 0.07 0.81 6.29 4.89 13.75 2.12 11.63

1. 71
g
g g g g g g mg. mg. g g g g g g g g g g g
0.045 0.010
4 4
0.21 0.16 0.05
1.31 0.40
43 0.169 0.927 0.890 1.6 38 0.525 0.248 0.838 0.638 1. 026 1.642 0.623 1. 631 2.016 3.278 2.244 0.947
1. 554 1. 820
6.110
24 O. a 96 0.526 0.505 0.929 1. a 32 0.298 0.141 0.475 0.362 0.582 0.931 0.353 0.925 1.143 1.859 1. 272 0.881 0.537
12 0.048 0.263 0.252 0.464 0.516 0.149 0.070 0.238 0.181 0.291 0.466 0.177 0.462 0.572 0.929 0.636 0.441 0.268
195 0.767 4.205 4.037 7.430 8.256 2.381 1. 125 3.801 2.894,' 4.654 7.448,. 2.826 7.398 9.145 14.869 10.179 7.049 4.296
AMINO ACIDS: Tryptophan Threonine. Isoleucine . Leucine, . Lysine Methionine Cystine .. Phenylalanine
Tvrosine Valine Arginine.
..
Histidine. Alanine. Aspartic acid . Glutamic add. Glyc.ine . Proline

Serine
g
g g g g g g
1 Weight applies to slice, which is 4 by 4 by 3/32 in. 2 Values based on data for products containing added sodium ascorbate. Some products may not contain added sodium ascorbate and their ascorbic acid content would be negligible;refer to ingredientlisting on label.
AH-8-7 (1979) NOB No. 07020
DUTCH BRAND
LOAF, Pork, beef
Page 31
Nutrients units and

A PROXIMATE: Water ..
Food energy
Amount in100 grams, edibleortion p

Moan
B
Amount inedible ortionf p o

common measuresof food
Standord
error C
NumQer 0
sampfel
0'
Amount inedibleortionf p o 1 pound offood••purchased

Refuse: 0
Approximate
measure and weight
2 slices
56.7 9
E
1 oz ~ 28.35 g'
F
G
1 slice or
g.
. {kcQ(
ProteinX 6.25). (N TDIalipid . l (fat)

Carbohydrate.
kJ .
g g g g
Ash MINERALS:
Calcium. Iron
Fiber. .
total
59.41 240 1,002 13.42 17.82 5.57 3.78

1. 24 21 162 376 1.250 1. 72 0.07 0.032
0.380 0.337 0.674 0.102 5.758 0.088 0.872 11.567 12.551 40.695 0.086 0.014 0.003 1.404 0.021 0.015 0.072 0.140 0.022 0.089
15 15 15
5
33.69 136 568 7.61 10.10 3.16 2.14 48 0.70 12 213 709 0.98 0.04 0.018
;)
16.84 68 284 3.80
5. a 5 1. 58 1. 0 7
269.50 1,087 4,547 60.87 80.83 25.26 17 .15 383

5.60
mg. mg. mg. mg. mg. mg.
84
Magnesium
15 15 5
24 0.35 46 107 354 0.49 0.02 0.009 0.086 0.076 0.677 0.17 0.06 0.37
5
6
Manganese . VITAMINS:
Ascorbic acid ~
Copper.
Zinc
mg . mg.
mg.
5 5 5 5 15 15 15
5 5
92
93 735 1,705
5,671
7.80 0.33 0.145

1. 374
mg.
mg. mg. mg •
Thiamin.
Riboflavin Niacin Pantothenic .
..
acid.
mg.
mg. meg meg IV.
Vitamin B6
folacin. Vitamin 812 .
18 0.303 0.269 2.387 0.60 0.23

1. 32
15
2 15
10 0.172 0.153 1. 353 0.34 0.13 0.75
82
10.827 2.72 1. 0 3 5.97
1. 2 20
Vitamin A . LIPIDS:
Fatty acids: Saturated, total.
(RE.
g
g g g g g g total. g g g g g g g g g
15
4:0. 6:0. 8:0. 10:0. 12:0. 14:0. 16:0. 18:0.

Monounsaturated,
6.35
3.60
1. 80
28.79
161. 18:1 . 20:1 . 22:1 .

Polyunsaturated. total
0.06 0.05 0.31 3.82 2.11 8.33 0.79 7.54

1. 91
0.034 0.025 0.033 0.166 0.081 0.046 0.299
5 5 5
5 5
5 5
0.03 0.03 0.18 2.17 1.19 4.72 0.45 4.28

l.08
0.02 0.01 0.09 1.08 0.60 2.36 0.22 2.14 0.54 0.47 0.07
0.27 0.21 1. 42 17.33 9.56 37.78 3.57 34.20 8.67 7.53 1.15
18:2 . 18:3. 18:4. 20:4. 20:5. 22:5 . 22:6.

Cholesterol Phytosterols
g
g g g
1.66 0.25
0.077 0.052
5 5
0.94 0.14
g
mg. mg.
47 0.148 0.619 0.558 1. 076 1.0 75 0.322 0.107 0.511 0.446 0.619 0.801 0.412 0.784 1. 209 2.248 0.841 0.B88 0.635
12.691
4 1 1 1
1
27 0.084 0.351 0.316 0.610 0.610 0.183 0.061 0.290 0.253 0.351 0.454 0.234 0.445 0.6B6 1.275 0.477 0.503 0.360
13 0.042 0.175 0.158 0.305 0.305 0.091 0.030 0.145 0.126 0.175 0.227 0.117 0.222 0.343 0.637 0.238 0.252 0.180
212 0.671 2.808 4.881 4.881 1.461 0.485 2.318 2.023 2.808 3.633 1. 869 3.556 5.484
2.531
AMI NO ACIDS:
Tryptophan Threonine. Isoleucine . leucine, . Lysine Methionine Cystine.
g
g g g
g
g
g
g g
Valine Arginine. Hisudtne.
1 1
1
g
g g g g
Alanine. Aspartic acid .

Glycine.
1 1
1 1 1 1 1
Glutamic acid.
Proline Serine
1
g
g g g
10.197
1 1 1
3.815 4.028 2.880
Weight applies to slice, which is 4 by 4 by 3/32 in. Values based on data for products containing added sodium ascorbate. Some products may not contain added sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label.
2
AH-B-7 (1979) NDB No. 07021
FRANKFURTER, Beef
Page 32

Mean Standard error C Number of
Amount in ed ible portion of common measures of food

Refuse: 0
samples 0
A
PROXIMATE: Water. Food energy
frankfurter 57 9 1
E
Approximate
measure and weigh1
1 frankfurter 45 9 2
F
g . {kcal
Protein(NX 6.25). Total lipid (fat) ..

Carbohydrate, total
n.
fiber. Ash
..
.
g g g g
54.00 322 1,349 11.29 29.42 2.39 0.00 2.90 12

1. 33
0.081 0.047 0.095 0.016 0.212 0.032 0.098 0.892 1.263 8.665 0.020 0.005 0.001 0.315 0.001 0.001 0.031 0.085 0.002 0.035
126 126 126 126 118 122 120 122 122 122 12 a 114 59 122 79 122 122 4 120 120
30.78 184 769 6.43

16.77
1.36 0.00 1.65 7 0.76
24.30 145 607 5.08 13.24 1.08 0.00 1.30 0.60 4 37 71 461 0.95 0.03 0.015 11 0.023 0.046 1.137 0.13 0.05 2 0.74
6
244.95 1,462
6 t 118
51. 21 133.44 10.85 0.00 13. 15
MINERALS: Cakiurn Iron Magnesium Phosphorus
Potassium
Sodium. Zinc .
Copper . Manganese .
VITAMINS: Ascorbic add ~ Thiamin. Riboflavin.
mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg.
mg. acid.
10 82 159 1,024 2.12 0.06 O. 033 25 0.051 0.102 2.527 0.29 0.11 4 1.64
47 90 584
1. 2 1 0.03 0.019
56 6.03 44 372 720 4,644 9.61 0.27 0.150 114 0.231 0.463 11.462 1. 32 0.51 18 7.44
Niacin
Pantothenic. Vitamin Folacin B6
<
mg. mg.
meg
14 0.029 0.058 1.440 0.17 0.06

2
Vitamin B12 .
Vitamin A'
{RE.
g g g
meg
0.94
IU.
LIPIDS: Fatty acids:
Saturated, total. 4:0. 6:0. 8:0. 10:0. 12:0. 14:0. 16:0. 18:0. Monounsaturated. total, 16:1. 18:1 . 20:1 . 22:1 .
11. 96
6.82
5.38
54.26
g
g
s
g
g g
g g
0.03 0.89 6.91 4.09 14.35 1.79 12.56 1.16 0.86 0.30
0.03
0.099
0.014 0.012 0.026 0.097
13 14 14 14 14 14 14
0.086 0.100
3.94 2.33 8.18 1. 0 2 7.16 0.66 0.49 0.17
a • 51
0.02 0.02
0.01 0.01 0.40 3.11 1. 84 6.46 0.80 5.65 0.52 0.39 0.13
0.15 0.15 4.02 31. 36 18.57 65.09 8.1 1 56.98 5.25 3.91 1. 34
18:2 . 18:3 . 18:4. 20:4. 20:5 . 22:5. 22:6.

Cholesterol Pbvtoctercls AMINO ACIDS:
g
g
0.063 0.023
14 14
«
g
mg. mg.
48 0.103 0.426 0.487 0.829 0.865 0.262 0.145 0.407 0.368 0.496 0.697 0.359 0.812 1.105 1.838 0.942 0.812 0.455
2.977
9 2 3 3 3 3 2 2 3 3 3
3 3
27 0.059 0.243 0.278 0.473 0.493 0.149 0.083 0.232 0.210 0.283 0.397 0.205 0.463 0.630 0.537 0.463 0.259
1. 048
22 0.046 0.192 0.219 0.373 0.389 0.118 0.065 0.183 0.166 0.223 0.314 0.162 0.365 0.497 0.827 0.424 0.365 0.205
218 0.467 1. 9 32 2.209 3.760 3.924 1.188

1. 669
lsoleuclne Leucine, . Lysi.,e Methionine Cystine Tvscsine Valine ..
g g
g g
g g
Phenylalanine
g g
g g
0.658
1.846
Arginine.
Histidine. Alanine . Aspart lc acid . Glutamic acid.
g g
g g
If
Glycine.
Proline Serine
1
s
g
2 2 2 2
2
2.250 3.162 1. 6 28 3.683 5.012 8.337 4.273 3.683 2.064
i'leight applies to frankfurter,which is 5 in long, 7/8 in diam.; 8 per 1 lb pkg. 2 Weight applies to frankfurter,which is 5 in long, 3/4 in diam.; 10 per 1 libpkq. , Values based on data for products containing added sodium ascorbate. Some productsmay not contain added sodium ascorbate and their ascorbic acid content would be negligible;refer to ingredient1isting on label. AH-8-7 (1979) NOB No. 07022
FRANKFURTER. Bee' and pork
Page
33

Mean A B
Standard error Number of .. mp~.

Apprmcimate measure and weight

Refuse:
frankfurter 57 9 1
E
1 frankfurter 2 45 9
F
0
G
PROXIMATE:
Water ...
Food energy g .
Total lipid (fat) . .

Carbohydrate, Fiber. Ash ..
.
Protein
(NX 6.25).
total
. {ke,/ kJ.
g g
MINERALS:
Calcium Iron
g g g mg. mg. mg. mg. mg. mg. mg.

mg.
53.87 320 1,341 11.28 29.15 2.55 0.00 3.15 11 1.15 10 86 167 1,120 1.84 0.08 o. a 32 26 0.199 0.120 0.35 0.13 4 1. 30
Z.634
0.085 0.043 0.107 0.017 0.185 0.025 0.081 0.890 1.420 7.787 0.021 0.008 0.001 0.505 0.005 0.002 0.027 0.060 0.003 0.650 0.021
190 185 185 154 145 181 146 145 139 145 150 144 65 170 175 176 176 8 176 176
4
30.71 183 764 6.43 16,61 1. 46 0.00 1. 79 0.66 6 49 95 639 1.05 0.05 0.018 15 0.113 0.068 1. 501 0.20 0.08 2 0.74
6
24.24 144 603 5.08 13.12 1. 15 0.00 1. 42 5 0.52 38 75 504 0.83 0.04 0.014 12 0.090 0.054 1.185 0.16 0,06 2 0.58
5
244.37 1,454 6,082 51. 17 132.21 11.58 0.00 14.27 49 5.23 46 388 757 5,082 8.32 0.36 0.145 117 0.903 0.544 11.948 1. 60 0.61 18 5.89
Magnesium Phosphorus Potassium. Sodium ..

Zinc .
Copper
Manganese
..
•
mg.
VITAMINS:
Ascorbic acid~
Thiamin ..•
Riboflavin Niacin .
Pantothenic acid. Vitamin 86

Folacin.
Vitamin 812 . Vitamin A .
{RE.
g
mg. mg. mg. mg. mg. mg. meg meg IV.
LIPIDS:
Fatty acids: Saturated, total. 4:0. 6:0. 8:0. 10:0. 12:0. 14:0. 10:0. 18:0.
16:1. 18:1 ... 20:1 ... 22:1.· . Polyunsaturated, total 18:2. 18:3. 18:4. 20:4. 20:5. 22:5 . 22:6. Cholesterol
g g g g g g g g
10.76
6.13
4.84
48.81
g g g g g g g
g
0.08 0.06 0.53 6.45 3.65 13.67 12.36 2.73 2.34 0.39
1. 31
0.019 0.016 0.028 0.106 0.080 0.056 0.180
21 21 32 32
32
32
32
0.04 0.04 0.30 3.67 2.08 7.79 0.74 7.05

1. 56 1. 33 0.22
0.03 0.03 0.24 2.90 6.15 0.59 5.56

1. 23 1. 05 0.18 1. 64
0.34 0.28 2.38 29.24 16.57 62.00 5.92 56.08 12.40 10.62 1. 78
0.128 0.024
32 32
g mg. mg. g g g g g
g
AMINOACIDS:
Isoleucine .
Phvtosterols
50 0.082 0.406 0.485 0.819 0.904 0.228 0.130 0.359 0.314 0.471 0.849 0.350 0.769 1.115 1.852 0.824 0.542 0.462
2.195
26
5
29 0.047 0.231 0.276 0.467 0.515 0.130 0.074 0.205 0.179 0.268 0.484 0.200 0.438 0.636 1.056 0.470 0.309 0.263
22 0.037 0.183 0.218 0.369 0.407 0.103 0.058 0.162 0.141 0.212 0.382 0.158 0.346 0.502 0.833 0.371 0.244 0.208
added sodium
227 0.372 1. 842 2.200 3.715 4.101 1. 034 0.590 1.628 1. 424 2.136 3.851 1. 588 3.488 5.058 8.401 3.738 2.459 2.096
ascorbate and
leucine! .
Lysine Methionine
..
5 5 5 6 5
5 3 5 5 5
Cystine.
Phenylalanine T¥l-risine
g
g
Valine
Arginine.
gg
g g
Histidine. Alanine. Aspartic acid . Glutamic acid.

GJyGine.
g
g
2 2 2 2 2
2
Proline Serine
I
..
.•.
g g
Weight applies to frankfurter, which is 5 in long, 7/8 in diam,; 8 per 1 lb pkg. Weight applies to frankfurter, which is 5 in long, 3/4 in diam.; 10 per 1 lb pkg. 3 Values based on data for products containing added sodium ascorbate. Some products their ascorbic acid content would be negligible; refer to ingredient listing on label.
2
may not contain
AH-8-7 (1979) NOB No. 07023
FRANKFURTER,
Chicken
Page 34
Amount Nutrients
in 100 grams,
edible
portion Number of
Amount common
in edible measures measure
portion of food
of
Amount 1 pound Ref use :
in edible of food
portion 8S purchased
of
and units Mean

A Standard
.rrol
C
samp5a1
D
frankfurter ~ 45 9 25.89 116 484 5.82 8.76 3.06 1.47 43 0.90
Appr(JximatB
and weight
1 oz
0
G
28.35 9 16.31 73 305 3.67 5.52 1. 93 0.93 27 0.57
PROXIMATE:
Water ••
Food energy Protein (N X Total lipid (fatl . Carbohydrate, total Fiber. Ash MINERALS: Calcium. Iron Magnesium
6.25).
. {kc(J1 kJ .
g g g g g mg. mg. mg. mg. mg.
57.53 257 1,076 12.93 19.48 6.79 3.28 95 2.00
3.425 0.250 0.960 0.359 6.290 0.033
4 12 12 4 9 9
260.93 1 ,167 4,881 58.66 88.34 30.81 14.86 433 9.06
Phosphorus
Potassium Sodium.
mg.
. mg. mg. mg. mg. mg. . acid. mg. mg. mg. mg. meg .
Zinc
Copper VITAMINS:
1,370
617
388
6,214
Manganese . Ascorbic acid .

Thiamin. Riboflavin Niacin Pantothenic Vitamin 86 Fo~acin . Vitamin Vitamin 812 A.
0.066 0.115 3.089
0.009 0.012 0.141
0.030 0.052 1. 390
0.019 0.033 0.876
0.299 0.522 14.012
{RE.
g g
meg
W.
LIPIDS: fatty acids: Saturated,
totat .
4:0. 6:0.
8:0. 10:0. 12:0. 14:0.
5.54
2.49
1. 57
25. 13
s
g g
16:0.
18:0.
Monounsaturated,
16:1. 18:1. 20:1. 22:1 18:2. .
total.
s
g g
g
g g g g
0.05 0.18 4.12 1.10 8.48 1. 20 7.14 4.04 3.74 0.15
0.055 0.025 0.408 0.109 0.125 0.725
3 3
3 3
O.02 0.08 1.85 0.49 3.81 0.54 3.21 1.82 1. 68 0.07
0.02 0.05 1.17 0.31 2.40 0.34 2.02 1.15 1. 06 0.04
18.67 4.97 38.44 5.43 32.37 18.34 16.95

0.68
0.82
0.24
Polyunsaturated. 18:3.
18:4 . 20:4. 20:5. 22:5.
total
s
g g g
s
g
0.086
0.460
3 3
g
g
22:6.
Cholesterol Phvtostercls AMINO ACIDS: Tryptophan
g
mg.
mg. g g
g
101
7.135
45
28
456
Threonine. Isoleucine . Leucine •.

Lysine
g
g
Methionine
Cystine • Phenylalanine T¥rosine Valine
g
g g g g
Arginine. Histidine.
Alanine.
g
g
g
g g g g g
Aspartic acid . Glutamic acid. Glycine .Proline

Serine
AH-8-7 (1979) NDB No. 07024
FRANKFURTER, Turkey
Page 35

Mean A PROXIMATE: Water.
Food energy Protein {N X Total lipid {fal) . Carbohydrate. total Fiber . Ash

Refuse:
S .. nd.rd
error
Number of
IImptes 0
frankfurter = 45 9
£
Appro,dmate measure and weigh1
1 oz 28.35 9
F
0
G
6.25).
. {kcal kJ.
g g g g g mg. mg. mg. mg. mg. mg. mE· mg.
62.99 226 947 14.28 17.70 1. 49 3.53 106

1. 84
0.500 0.503 0.725 0.147 2.405 0.102 6.500 4.500 262.577
12 14 14
28.35 102 426 6.43 7.96 0.67

i , 59
269 4.05 5.02 0.42

1. 00
64
17.86
285.74 1,027 4,297 64.78 80.28 6.78 16.03 481 8.36 606 810 6,469
MINERALS:
Calcium. Iron
Magnesium Phosphorus Potassium

Sodium.
9 10 2 2 4
48 0.83 60 80 642
30 0.52 38 51
Zinc
Copper Mangan.", .
134 179 1,426
404
mg. mg. mg. mg. mg. mg. mg. meg meg
VITAMINS: Ascorbic acid. Thiamin.

Riboflavin .
Niacin Pantothenic acid.

Vitamin 36 Folacin . Vitamin 912
0.041 0.179
4.132
0.003 0.007 0.319
4 9 8
0.018 0.081 1. 859
0.012 0.051 1.171
0.186 0.812 18.743
Vitamin A .
IRE.
total. g g g g g g g g g g g g g
LIPIDS:
Fatty acids: Saturated, 4:0.
JU.
6:0. 8:0. 10:0. 12:0. 14:0. 16:0. 18:0. Monounsaturated, 16:1.
total.
18:1.
20:1. 22:1.
g
g g g
18:2. 18:3. 18:4 . 20:4 . 20:5. 22:5 . 22:6. Cholesterol
g
g g
g 8 mg.
mg. g g
Phytosterols. AMINO ACIDS:

107
2.594
48
30
484
Isoleucine
Leucine' .
g
Lysine
Methionine Cystine. Phenylalanine
T¥fos;ne
Valine
Arginine.
Histidine.
Alanine . Aspartic ecid .

Glutamic. Glycine. Proline Serine acid.
AH-8-7 (1979)
NOB No. 07025
HAM, Chopped, canned
Page
36

Me.n A
in 100 grams, edible

Standard error
portion Numborof
SlmpJaI D

Appr~"imate_measu,e and weight
Amount , pound Refu .. : 0
in edible portion of of food as purchased
s1ice 21 gl
E
1 oz 28.35 9
PROXIMATE: Water .. , Food energy Protein (N X 6;25). Total lipid (fat) .. Carbohydrate, total Fiber.
Ash
.I
kcal kJ .
g g g
60.77 239 1,002

16.06
1. 963 0.591 1. 013 0.085 0.131 0.707 17.694 4.210 35.743 0.125 0.011 0.003 0.250 0.018 0.006 0.210 0.060 0.072 6 4 4 4 4 4 4 4 4 4 3 4 4 4 4 4 10
g
g mg.
MINERALS:
Calcium. Iron
18.83 0.28 0.00 4.08

7
12.76 50 210 3.37 3.95 0.06 0.00 0.86
17.23 68 284 4.55 5.34 0.08 0.00 1.16 2 0.27 4 39 81 387 0.52 0.01 0.007 0 0.152 0.047 0.907 0.09 0.20
4,544
275.64 1,086 72.84 85.39 1. 2 5 0.00 18.48 32 4.29

59
Potassium,
mg. mg. mg.

mg.
Sodium. Zinc Copper Manganese- , VITAMINS:

Ascorbic acid,
mg.
mg.

mg.
0.95 13 139 284 I ,365 1. 83 0.05 0.025

Z
0.20
3
29 6U 287 0.38 0.01 0.005 0 O. 112 0.035 0.672 0.07 O. 15
628 1,289 6,193 8.28 0.22 O. 113 8 2.427 0.748 14.515 1. 46 3.19
Thiamin.
Riboflavin Nfaci"_ .
Pantothenic- acid. Vitamin B6 Folacin . Vitamin 612 . Vitamin A . LIPIDS: Fattv acids:
Saturated, total.
0.535 0.165 3.200 0.32 0.70
mg.
meg
{RE.
s
meg
IU.
4:0. 6:0. 8:0. 10:0. 12:0. 14:0. 16:0. 18:0. Monoun..aturated, total. 16:1 . 18:1 . ... 20:1 . 22:1 .. Polyun .. turated, total 18:2. 18:3. 18:4. 20:4.
g g g
g
6.28
1.32
1. 78
28.49
g g
s s
g
...
8
g
0.03 0.01 0.24 4.02 1. 99 9.17 0.67 8.49 2. a 5 1. 86 0.20
0.004 0.006 0.024 0.221 0.128 0.047 0.459
4 4 4 4 4 4 4
0.01 0.00 0.05 0.84 0.42 1. 93 0,14 1. 78 0.43 0.39 0.04
0.01 0.00 0.07 1. 14 0.56 2.60 0.19 2.41 0.58 0.53 0.06
0.11 0.06 1. 08 18.23 9.00 41. 58 3.06 38.52 9.32 8.41 0.90
g g g
g
g 8
g
0.113 0.032
4 4
20:5
22:5 . 22:6. Cholesterol Phytusterol, . AMINO ACI DS:~ Tryptophan Threonine, Isoleucine .
Leucine .
8 g
mg.
"'8·
g
49 0.182 0.717 0.691 1. 249 1. 380 0.419 0.190 0.622 0.527 0.719 0.997 0.637 0.917 1. 485 2.371 0.786 0.683 0.627
4.767
4 2 2 2 2 2 2 2 2 2 2 2 2
2
10 0.038 O. 151 0.145 0.262 0,290 0.088 0.040 0.131 0.111 0.151 0.209 0.134 0.193 0.312 0.165 0.143 0.132
14 0.052 0.203 0.196 0.354 0.391 D.1l9 0.054 0.176 0.149 0,204 0.283 0.181 0.260 0.421 0.672 0.223 0.194 0.178
221 0.826 3.252 3.134 5.665 6.260 1. 901 0.862 2.821 3.261 4.522 2.889 4.160 6.736 10.755 3.565 3.098 2.844
Lysine Methionine Cystine. Phenylalanine Tvrosin. Valine Arginine. Histidine. Alanine. A!lpartic. acid . Glutamic acid. Glycine. Proline Serine
1
g g E
g g
E
g g g
2.390
g
g g g g g
2 2 2 2 2
0.498
Weight applies to slice, which is 4-1/4 by 4-1/4 by 1/16 1 n. Values based on data for fully cooked, canned ham.
AH-8-7
NOB
No. 07026
(1979 )
HAM, Chopped, not cenned
Page 37
Amount Nutrients and uniu Mean A PROXIMATE: Water •.. Food energy Protein (N X 6.25) . Total lipid (fat) . Carbohydrate, total Fiber. :. A.h MINERALS: Calcium .. Iron Malneslum Phosphorus Potallium . Sodium •. Zinc . Copper .. Mangane se , VITAMINS: Ascorbic acid! Thiamin .. Rlboflayin. . Niacin · Pantothenic acid. Vitamin B6 Folacin • . Vitamin B12 . B
In 100 grams, edible portion

Stlndlref • rror
Amount
In edible portion
of
Amount
R.fUM:
in edible portion of
Number
D
Mmple •
0'
oommon nl8asur81 of food Approxlmlte nilll.url and weight
1 pound of food 85 purchasad
slice 21 9 I
E
1 s11ce or oz " 28;35 g2

f
a
G
. {kcal
g
kJ.
63.64 229 957
1. 4 94
18
15
17 .12 17.25
..
s
"'g. mg .
m8'
0.00
0.513 1. 2 91 0.040 0.152 0.860 14.122 8.536 14.353 0.150 0.015

O. all 1. 414
11
5
201 3.59 3.62
48
13.36
271
18. a 4 65 4.85 4.89 0.00 O. 00 1.15

2
288.67 1.037 4,339

77 .63
4.04
7
o. a a
0.00 0.00 0.85 1 0.17
78.22 0.00 0.00 18.33 32

3. '17 72
... ·.
"'g.
mg. "'8, mg. mg. mg. mg. mcg mcg
"'g. mg. "'g. mg. "'8,
0.83 16 155 319 1 ,371 I. 94 0.06 0.041 20 0.632 0.204 3.BaO 0.28 0.35 1 0.92
4 5
5 5 5
5 4
33 67 288 0.41 o. a 1 0.009 4 0.133 0.043 0.815 0.06 0.07 0 0.19
0.24 4 44 91 389 0.55 0.02 0.012 0.179 0.058 1.100 0.08 0.10 0.26
6
702 1,449 6,219 8.80 0.27 0.186 91 2.867 0.925 17.600 1.2 7 1. 61
2
..
Vitamin A . LIPIDS: Fatty acids: Saturated. 4:0. 6:0.
{RE.
g
g g g
0.009 0.230 0.078 0.014 0.139 0.084
1. 225 O. III
5 3
5
G 5 3
5 5
4.17
IU .
total .
5.73
1. 20
1.62
25.98
8:0.
10:0. 12:0. 14:0. 16:0. 18:0. Monounsaturated, total. 16:1 . 18:1 . 20:1 . . . . . 22:1 •..... Polyunsaturated, total 18:2. 18:3 . 18:4. 20:4. 20:5. 22:5. 22:6.
g g g g g
......
s
g K
K g g
0.03 0.02 0.23 3.64 1. 81 8.20 0.67 7.53 2.11' 1.81 0.30
0.028 0.018 0.024 0.099 0.068 0.053 0.315
5 5
5 5 5 5 5
o. 01 0.00 0.05 0.76

0.14
0.38 1. 72 1.58
0.01 0.01
1.03 0.51 2.32 0.19 2.13 0.60 0.51 0.09
o.
a7
0.13 0.09 1.05 16.51 8.21 37.18 3.05 34.13 9.58 8.21 1. 38
II g g g
0.082 0.061
5
5
0.44 0.38 0.06
Chclestero]
Phytosterol. . AMtNO ACIDS:' Tryptophan Threonine. Isoleucine .

Leuclne.
g g mg. mg.
g
51 0.208 0.761 0.772 1. 3 74 1. 531 0.452 0.257 0.690 0.531 0.799 1. 202 0.695 0.997 1. 6 59 2.593 0.827 0.695 0.674
10.089 2
11 0.044 0.160 0.162 0.289 0.322 0.095 0.054 0.145 0.112 0.168 0.252 0.146 0.209 0.348 0.545 0.174 0.146 0.142
15 0.059 0.216 0.219 0.390 0.434 0.128 0.073 0.196 0.151 0.227 0.341 0.197 0.283 0.470 0.735 0.234 0.197 0.191
233
0.943
Ly.ine Methionine Cystine .• Phenylalanine ljIrosine V.llne Arginine ... Histidine ... Alanln. . . . Asparlic acid . Glutamic acid. Glycine. Proline ... Serine ·
·.
g 8 g
g
2
2 2 2 2 2 2
2 2
g
g g
g
g
g g
..
s
g
2 2 2
2 2
3.452 3.502 6.232 6.945 2.050 1.166 3.130 2.409 3.624 5.452 3.153 4.522 7.525 11. 76 2 3.751 3.153 3.057
>
their ascorbic ac1d content would be negligible; refer to ingredient listing on label. • Values based on data for uncanned, Flillycooked, boneless ham and ham steak.
a Values based on data for products containing added sodium ascorbate. Some products may not contain added sodium ascorbate and
Weight applies to slice. which is 4-1/4 by 4-1/4 by 1/16 in. Weight applies to slice, which is 4 by 4 by 3/32 in.
AH-8-7 (1979) NOB No. 07027
HAM,
Minced
Page
38
Amount in 100 grams, edibleportion Nutrientsallli units

M..., A PROXIMATE: Water .. Food energy Total lipid (fat}. . Carbohydrate, total Fiber .• Ash MINERALS: Calcium. Stondlrd .rror C Number of
.. mpfN
Amount Inedibleportionof oommon measures of food

Approximate mealur. and weight
slice 21 gl
E
1 oz 28.35 9
F
Amount inedibleportionof 1 pound of food as purchased RefuM: 0

G
ProteinX 6.25). (N
. f .c.1 • kJ
g g g g g mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg . mg.
mg. meg meg
..
57.35 263 1,101 16.28 20.68 1.85 0.00 3.85 10 0.79 16 157 311 1,245 1. 90 0.08 0.031 30 0.712 0.190 4.162 0.18 0.26 0.95
1.007 0.507 1.667 0.064 1.190 0.154 1.224 5.780 12.756 23.386 0.081 0.003 0.004 2.179 0.014 0.021 0.216 0.032 0.145
4 4 4 4 4 4 4 4 4 4 4 4 3 4 4 4 4 4
231 3.42 4.34 0.39 0.00 0.81 2 0.16 33 65 261 0.40 0.02 0.007 0.150 0.040 0.874 0.04 0.06 0.20
6 3
55
12.04
312 4.61 5.86 0.52 0.00 1. 09 3 0'.22 44 88 353 0.54 0.02 0.009 8 0.202 0.054 1.180 0.05 0.07 0.27
5
75
16.26
260.14 1 ,194 4,994 73.82 93.78 8.39 0.00 17.46 43 3.56 73 710 1,410 5,645 8.62 0.35 0.141 134 3.230 0.862 18.879 0.82 1.19 4.29
Iron
Magne,lum Phosphorus Pota .. ium . Sodium. Zinc Copper •• Manganese . VITAMINS: Ascorbic acid ~ Thiamin .. Riboflavin. Niacin . Pantothenio acid. Vitamin 86 folacin . Vitamin 812 .
·.
4 1
Vitamin A .
{RE:.
g
IV.
LIPIDS: Fatty acid" Saturated ..total. 4:0. 6;0. 8:0. 10:0. 12:0. 14:0. 16:0. 18:0.
Monounsaturated
J
g g
g
7.18
1. 51
2.03
32.55
g g g g
g total.
16:1. 18:1. 20:1. 22:1. 18:2. 18:3. 18:4. 20:4. 20:5. 22:5 . 22:6. Cholesterol Phytosterol, AMINO ACIDS! Tryptophan
Threonine.
· .. · .. · ..
total
g g g g g
g
0.04 0.03 0.28 4.42 2.41 9.57 0.73 8.85 2.47 2.16 0.31
0.023 0.012 0.044 0.385 0.198 0.055 0.772
4 4 4 4 4 4 4
0.01 0.01 0.06 0.93 0.51 2.01 0.15 1.86 0.52 0.45 0.07
0.01 0.01 0.08 1.25 0.68 2.71 0.21 2.51 0.70 0.61 0.09
0.19 0.14 1. 28 20.04 10.91 43.42 3.30 40.13 11.21 9.79 1.42
Polyunsaturated,
g g g g g g
0.156 0.023
4 4
mg. mg.
70 0.156 0,734 0.700 1.258 1. 364 0.456 0.190 0.641 0.536 0.747 1.023 0.604 0.948 1. 500 2.338 0.883 0.713 0.677
9.078
4 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
1
15 0.033 0.154 0.147 0.264 0.286 0.096 0.040 0.135 0.113 0.157 0.215 0.127 0.199 0.315 0.491 0.150 0.142
0.185
20 0.044 0.208 0.198 0.357 0.387 0.129 0.054 0.182 0.152 0.212 0.290 0.171 0.269 0.425 0.663 0.250 0.202 0.192
315 0.708 3.329 3.175 5.706 6.187 2.068 0.862 2.908 2.431 3.388 2.740 4.300 6.804 10.605 4.005 3.234 3.071 and
4.640
Isoleucine . Leucine- •.
Lysine Cystine
g g g
g g g
Methionine
·.
.•
Phenylalanine T'\I""in.
Valine Arginine. Histidine. Alanine. Aspartic -acid . Glutamic acid.
g g
g
Glycine. Proline . .
Serine
1
g g g g
s s
·.
Weight applies to slice, which is 4-1/4 by 4-1/4 by 1/16 in. 2 Values based on data for products containing added sodium ascorbate. Some products may not contain added sodium ascorbate their ascorbic acid content would be negligible; refer to ingredient listing on label.
AH-8-7 (1979 ) NOB No. 07030
HAM, Sliced, extra lean (approximately 5% fatl1
Page
39
Amount in 100 grams,edibleportion Nutrients units and

Mean A
PROXIMATE: B Standard
Amount inedibleportionof common measure.of food

of
Amount inedibleportionof 1 pound of food a. purchased

Relu .. :Q
error
C
Number
samples
D
1 slice 28.35 9'

E
Approximate
measure and weight
2 slices 56.7 9
F
Water.
Food energy
. f kJ.
kcal g g g K g
70.52
0.281 O. 192 0.343 0.131 0.577 0.055 0.514 10.273 7.987 41.219 0.061 0.008 0.003 1.605 0.040 0.008 0.141 0.063 0.053 1. 050 0.036
57 57 32 21 4 19 19 19 15 19 19 19 5 15 19 19 19 7 19 4 19
Protein X 6.25). (N Total ipid . l (fat) Carbohydrate, total

Fiber.
Ash
MINERALS: Calcium.
131 548 19.35 4.96 0.96 0.00 4.21 7 0.76 17 218 350 1,429 1. 9 3 0.07 0.033 26 0.932 0.223 4.838 0.47 0.46 4 0.75
19.99 37 155 5.49 1. 41 0.27 0.00 1.19 2 0.22 5 62 99 405 0.55 0.02 0.009 7 0.264 0.063 1. 3 72 0.13 0.13 1 0.21
39.99 74 311
10.97
2.81 0.55 0.00 2.39 4 0.43 9 124 198 810 1. 0 9 0.04 0.019 15 0.528 0.126 2.743 0.26 0.26 2 0.43
319.89 594 2,487 87. 76 22.48 4.38 0.00 19.09 32 3.46 75 991 1,586 6,480 8.73 0.34 0.150 119 4.228 1.012 21. 945 2.11 2.09 17 3.40
Iron
..
Magnesium Phosphorus Potassium Sodium. Zinc
mg. mg . mg. mg. mg. mg, mg. mg. mg.

3 .
Copper.
VITAMINS:
Manganese .
Ascorbic acid>
Thiamin.
Riboflavin Niacin Pantothenic Vitamin folacin. B6 . . acid.
mg. mg. mg. mg. mg. mg. meg meg IV.
IRE.
g g
LIPIDS: Fatty acids: Saturated,
total.
4:0. 6:0. 8:0. 10:0. 12:0. 14:0. 16:0. 18:0.

1. 62
0.46
0.92
7.35
g g g
s
0.02 0.01 0.08 1. 01 0.51 2.35 0.22 2.13 0.48 0.43 0.05 0.005 0.003 0.007 0.094 0.052 0.020 0.173 13 11 15 15 15 15 15 0.01 0.00 0.02 0.29 0.14 0.67 0.06 0.60 0.14 0.12 0.01 0.01 0.01 0.04 0.57 0.29 1. 33 0.12 1. 21 0.27 0.24 0.03 0.08 0.06 0.34 4.57 2.30 10.65 0.98 9.66 2.19 1. 96 0.23
16:1. 18:1 . 20:1 .

22:1 . Polyunsaturated. 18:2. 18:3 . total
g g g g g g g g g g g g g g g mg.
18:4 .
20:4.
0.033 0.009
15 15
20:5. 22:5. 22:6 .

Cholesterol Phvtusterots . AMINO ACIDS: 4 Tryptophan Threonine Isoleucine .
mg.
47 0.236 0.861 0.873 1. 554 1.730 0.510 0.291 0.780 0.601 0.904 1. 359 0.786 1.126 1.875 2.931 0.935 0.786 0.761
2.495
12 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2
2
13 0.067 0.244 0.247 0.441 0.490 0,145 0.082 0.221 0.170 0.256 0.385 0.223 0.319 0.532 0.831 0.265 0.223 0.216
27 O. 134 0.488 0.495 0.881 0.981 0.289 0.165 0.442 0.341 0.513 0.771 0.446 0.638 1. 063 1. 662 0.530 0.446 0.431
214 1.070 3.905 3.960 7.049 4.847 2.313 1. 320 3.538 2.726 4.101 6.164 3.565 5.108 8.505 13.295 4.241 3.565 3.452
s
g g
leucine' . Lysine Methionine Cystine- _ .
..
g g g g g g g g g
Phenylalanine Tyrosine Valine Arginine. Histidine. Alanine. Aspartic Glycine. Proline acid .
Gluumicacid.
Serine
I
e
g g
Includes data for hams with added water. Weight app1iestoslice, which is 6-1/4 by 4 by 1/16 in. 'Values based on data for products containing added sodium ascorbate. Some products may not contain added sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label. 4 Values based on data for uncanned, fully cooked, boneless ham and ham steak. AH-B-7 (1979) NOB No. 07028
2
HAM. Sliced. regular (approximately 11%fat!
Page 40
Amount Nutrients and units MBln

A

S1andard Number of

Hefuse:
error C
sample!
D
1 slice 28.35 92
E
Approximate
measure and-weight
2 slices 56.7 9 36.65 103 433

9.96
0
G
PROXIMATE: Water •.
Food energy
g . {kcal

Carbohydrate, Fiber .. Ash total
kJ. g
g g g
..
MINERALS:
Calcium Iron Magnesium
s
mg. mg.
64.64 182 763 17.56 10.57 3.11 0.00 4. 11 7 0.99 19 247 332 1 .317 2.14 0.10 0.031 28 0.863 0.252 5.251 0.45 0.34 0.83
3
0.451 0.226 0.510 0.144 3.000 0.103 1.190 10.045 22.680 99.870 0.109 0.008 0.002 2.561 0.048 0.013 0.276 0.110 0.014 0.085
90 90 10 9 9 9 12 10 10 8 7 4
9 8 8 2
18.33 52 216 4.98 3.00 0.88 0.00 1.17 0.28 5 70 94 373 0.61 0.03 0.009
8 2
5.99 1.77 0.00

2.33
293.21 827 3,462 79.67 47.95 14.13 0.00 18.64 32 4.50 85 1 ,122 1,508 5,974 9.69 0.45 0.141 126 3.915 1.143 23.819 2.03 1. 52 15 3.75
Phosphorus
Potassium Sodium. Zinc Copper .
mg. mg. mg.

mg. mg.
mg.
mg. mg. mg.
Ascorbic acid ~ Thiamfn •. Riboflavin . Niacin Pantothenic Vitamin B6 acid.
4 0.56 11 140 188 747 1. 21 0.06 0.018 16 0.489 0.143 2.977 0.25 0.19
2
mg.
mg. mg. mg. meg meg IU .
Folacin . Vitamin B 12 .
Vitamin A.
3 8
IRE.
0.244 0.071 1. 489 0.13 0.10 1 0.24
0.47
LIPIDS:
Fatty acids: Saturated, total . g g g g g g g g total.
4:0.
6:0. 8:0.
3.39
0.96
1. 92
15.40
10:0. 12:0. 14:0. 16:0. 18:0.

Monounsaturated,
16:1 18:1 20:1 22:1
. . . .
total
g g
e
g g g
0.02 0.02 0.15 2.13 1. 08 4.95 0.43 4.52 1.21 1. 04 0.17
0.006 0.005 0.012 0.164 0.077 0.022 0.373
7 7 7 7 7 7 7
0.01 0.01 0.04 0.60 0.31 1. 40 0.12 1. 28 0.34 0.29 0.05
0.01 0.01 0.08 1. 21 0.61 2.81 0.24 2.57 0.69 0.59 0.09
0.10 0.08 0.66 9.68 4.89 22.45 1. 93 20.52 5.48 4.73 0.76
Polyunsaturated,
18:2. 18:3 . 18:4 .

2{):4 .
g
g g g g
0.076 0.025
7 7
2G:5 . 22:5 .
226.
Cholesterol
Phytosterols .
mg.
mg. g
57
3.761
16
32
259
AMINO ACIDS:"
0.061 0.121 0.214 2 0.971 0.781 0.221 2 0.443 3.543 0.792 2 0.225 0.449 3.593 g Leucine •• 0.400 1. 411 2 0.800 6.400 lysine 1. 571 2 0.445 0.891 7. 126 g Methion~ne 0.464 2 0.132 0.263 2.105 g Cystine .- . 0.264 2 0.075 0.150 1. 198 g Pheny lalanlne 0.708 2 0.201 0.401 3.211 g Tyrosine 0.545 2 0.155 0.309 2.472 g Valine 0.821 2 0.233 0.466 3.724 g Arginine. 2 0.350 1. 233 0.669 5.593 Histidine. X 0.714 0.202 2 0.405 3.239 g Alanine. 1. 022 2 0.290 0.579 4.636 g Aspartic acid . 1. 703 2 0.483 0.966 7.725 g Glutamic acid . 0.754 2.661 2 1. 509 12.070 g Glycine. 0.241 0.849 2 0.481 3.851 g Proline . 2 0.202 0.714 0.405 3.239 g Serine 0.692 2 0.196 0.392 3.139 I Includesdata for hams with added water. 2 Weight applies to slice, which is 6-1/4 by 4 by 1/16 in. 3 Values based on data for products containingadded sodium ascorbate. Some products may not contain added sodium ascorbate and their ascorbic acid content would be negligible;refer to ingredientlisting on label. 4 Values based on data for uncanned, fully cooked, boneless ham and ham steak. AH-8-7 (1979) NOB No. 07029
,
Tryptophan Threonine Isoleucine
HAM AND CHEESE LOAF OR ROLL
Page
41
Amount in 100 grams, edibleportion Nutrientsand units

Mean A
PROXIMATE: Water .. Food
energy

S 1 ices 56.7 9 ApprO>clmato measure
Amount in edibleportion of 1 pound of food as purchased

Refuse: 0
Standard error
Number o-f samples 0
1 oz = 28.35 gl
F
G
1 slice or
and weight
. {kcal g g g
g g
Protein (N X 6.25). Total lipid (fat) . Carbohydrate, total

Fiber ..
kJ .
57.91 259 1,082 16.62 20.21 1. 43 3.83 58 0.91 16 253 294 1,343 2.00 0.08 0.027 25 0.601 0.187 3.452 0.52 0.26 0.81
0.818 0.296 0.935 0.070 4.022 0.109 0.350 17.467 10.457 16.475 0.109 0.009 0.002
1. 381 0.031 0.012 0.230 0.111 0.019
8 8 8
32.84 147 613 9.42 11.46 0.81 2.17 0.52 9 143 166 762 1.13 0.04 0.015
f
16.42 73 307 4. 71 5.73 0.40

1. 08
262.67 1,173 4,907 75.40
91. 68
6.48
Ash
MINERALS:
8
8 8 8 8
17.35 263 4.15 72 1,145 1,332

6,093
Calcium. . Magnesium Phosphorus

tron Potassium
mg. mg . mg. mg. mg.
33
16 0.26
83
8 8
72
Sodium. Zinc ·
Copper VITAMINS: ..
.
.
mg.
mg.
Manganese
mg. mg.
meg
8 8 8 8
381 0.57 0.02 0.008 7 0.170 0.053 0.979 0.15 0.07 0.23
9.07 0.34 0.122
Ascorbic acid ~ Thiamin.
..
r:
"II
Riboflavin.
Niacin Pantothenic Vitamin Folacin.
· ..
acid.
86
8 8
14 0.341 0.106 1. 957 0.30 0.15 0.46
114 2.726 0.848 15.658 2.38 1.18 3.66
Vitamin B12 . Vitamin A •

LIPIDS: Fatty adds:
{RE.
g
g
meg
0.027
IV.
Saturated, total. 4:0. 6:0. 8:0. 10:0. 12:0. 14:0. 16:0. 18:0.
7.51
4.26
2.13
34.07
g
g g g
g g
g
16:1. 18:1 ..
20:1 .. 22:1 ..
..
total
g g
g g g
g g
0.08 0.08 0.42 4.57 2.36 9.26 0.72 8.54 2. f9 1. 91 0.27
0.020 0.021 0.016 0.17 9 0.092 0.054 0.379
5 8 8
B
0.04 0.05 0.24 2.59 1. 34 5.25 0.41 4.84

1. 24 1. 09
0.02 0.02 0.12 1.30 0.67 2.62 0.20 2.42 0.62 0.54 0.08
0.34 0.37 1.91 20.73 10.71 41.98 3.27 38.71 9.92 8.68 1. 24
Polyunsaturated, 1,8:2. 18:3. 1,8:4.

20:4.
g
g
0.136 0.048
0.15
20:5 .
22:5 .
22:6. Cholesterol Phytosterols

AMINO ACIDS: Tryptophan
g g mg.
mg.
57 0.207 0.719 0.754 1. 353 1.508 0.439 0.235 0.691 0.560 0.802 1.119 0.677 0.911 1. 552 2.626 0.748 0.787 0.672
3.666
33 0.1 J. 7 0.408 0.428 0.767 0.855 0.249 0.133 0.392 0.318 0.455 0.634 0.384 0.517 0.880 1. 489 0.424 0.446 0.381
16 0.059 0.204 0.214 0.384 0.428 0.124 0.067 0.196 0.159 0.227 0.317 0.192 0.258 0.440 0.744 0.212 0.223 0.191
260 0.939 3.261 3.420 6.137 6.840 1. 991 1.066 3.134 2.540 3.638 5.076 3.071 4.132 7.040 11.912 3.393 3.570 3.048 and
Threonine
Isoleucine
.
•
s
g g g
g g g
Leucine.. Lysine
Methionine
·.
Cystine .. Phenylalanine
T¥ws,ine Valine
s
g
g
Arginine.
Histidine .•.
Alanine .. Aspartic acid .

Glutamic Glycine. acid.
g g g
g
Proline Serine
..
..
g
g
1 Weight applies to slice, Which is 4 by 4 by 3/32 in. • Values based on data for products containing added sodium ascorbate. Some products may not contain added sodium ascorbate their ascorbic acid content would be negligible; refer to ingredient listing on label.
AH-8-7 (1979) NDB No. 07032
HAM AND CHEESE
SPREAD
Page 42

Mean

Standlrd Number of SImples D

----Refuse:O
error
C
------~--A---------------PROXIMATE:
1 tbsp
15 g
E
1 oz 28.35 9
F
Water.
Food energy
g.
. {keal g g g g g
Protein IN X 6.25). Total lipid (tat) . Carbohydrate. total Fiber. Ash ..

MINERALS:
kJ .
59.12 245 1,025 16.18 18.52 2.28 3.90 217 0.76 18 495 162 1,196 2.25 0.09 0.036 0.318 0.220 2.153 0.59 0.13 0.73
7
0.375 0.165 0.382 0.041 7.952 0.207 0.479 11.287 14.509 45.958 0.179 0.049 2.136 0.013 0.011 0.226 0.013 0.171
4 4 4 4
4
8.87 37 154 2.43 2.78 0.34 0.59 0.11 3 74 24 179 0.34

O.
16.76 69 291 4.59 5.25 0.64 1.11 62 0.22 5 140 46 339 0.64
268.19 1,111 4,649 73.37 84.03 10.32 17.69 985 3.45 83 2,246 735 5,427 10.21 0.42 0.163 31 1.442 0.998 9.766 2.65 0.58 3.30
Calcium.
1ron ..
Magnesium
Phosphorus
mg. mg. mg.

mg.
4 4 4 4 4
4
33
Potassium
Sodium.
mg.
mK·
Zinc . Copper . Manganese .

VITAMINS: Ascorbic add Thiamin, Riboflavin . Niacin .. Pantothenic Vitamin 86 acid. .
,1
mg.
mg.
mg. mg.
mg.
0.005
a1
O. a 3
0.010 2 0.090 0.062 0.610 0.17 0.04 0.21
mg. mg. mg.

mg. meg meg RE. { lU •
4 4 4 4
4
1 0.048 0.033 0.323 0.09 0.02 0.11
Folacln ... Vitamin B12 .

Vitamin A.
lIPIDS: Fatty adds: Saturated,
total.
4:0.
~O.
~o.
g g g g
8.62
1. 29
2.44
39.12
1~0. I~O. 1~0. I~O.

18:0. Monounsaturated, total.
g g
g
g
g g g g g total Ii g g g g Ii g
g
16:1 . 18:1 .
20:1 . 22:1 . Potyunsaturated,
0.28 0.36 1.11 4.49 2.11 7.08 0.77 6.31

1. 38 1. 2 3
0.037 0.047 0.068 0.170 0.182 0.049 0.286
4 4 4
4 4
0.04 0.05 0.17 0.67 0.32 1.06 0.12 0.95 0.21 0.18 0.02
0.08 0.10 0.31 1. 27 0.60 2.01 0.22 1.79 0.39 0.35 0.04
5.03 20.36 9.56 32.11 3.48 28.63 6.24 5.57 0.67
1. 25 1. 6 3
18:2. 18:3.
18:4. 20:4. 20:5. 22:5. 22:6. Cholesterol Phvtcsterots AMINO ACIDS: Tryptophan Threonine . Isoleucine
0.15
0.116 0.041
mg. mg.
g g g g Ii
61
3.189
17
277
Leucine- , .
lysine
Methlonlne Cystine .. Phenyl.lan ine

'rvrostne Valine Arginine. Histidine. Alanine.
«
Ii
g g g g
s
g g g g g g acid.
Aspartic-acid.
Glutamic Glycine.
Proline Serine
. .
1 Values based on data for productscontainingadded sodium ascorbate. Some productsmay not contain added sodium ascorbateand their ascorbicacid contentwould be negligible;refer to ingredientlisting on label.
AH-S-7
NOB No. 07033
(1979)
HAM SALAD SPREAD
Page 43
in
100 grams,
edible
portion Number of Simple • D
Amount common
in edible measures
portion of food
of
Amount
inedible of food
portion
of
1 pound
Rofu ..
as purchased
MI.n A
PROXIMATE:
S'"nd8,d • ,.rol' C
1 tbsp 15 9
£
Approximate mealure and weight 1 02
:O
G
28.35 9
P
Water ...
food energy Protein (N Total lipid (fat) .. Carbohydrate, tot.,1 Fiber,
R•
. {kcal
X6.25)
kJ .
62.60 216
905
0.389 0.201 0.622 0.193 0.408 0.478 2.327 4.497 48.798 0.081 0.016 1. 080 0.075 O. a 0 7 0.095 0.011 0.061
0.089
4 4 4
X g
g
8.68 15.53 10.65 2.55
136
9.39 32 1. 30 2.33
1. 60
17.75 61 257 2.46 4.40 3.02 0.72 2 O. 17 3 34 42 259 0.31 0.02 2 0.123 0.034 0.594 0.09 0.04 0.22
283.95 981 4,104 39.35 48.31 11.57 2.68 44 542 679 4,138 4.99 0.33 27 1. 973 0.544 9.503 0.68 3.46
1. 4! 36 70.42
Ash
8 H mg.
mg •
4
4
0.38 1
0.09
MagneSium Phosphorus Potassium .

Sodium. Zinc Cappo. ,
m8· mH· mg , m8·
mg ,
. mg.
rng.
Manganese
VITAMINS:
0.59 10 120 150 912 1.10 0.07

0
4 4 4 4
4 4
4 4 4 4
4 1
1 18 22 137 O. 17 o. a 1
1
Ascorbic acid1,
Thiamin .. Riboflavin ,
mg.
mg. mg ,
mg. mg. mg.
Niacin Pantothenic
Vitamin B6 Folacin . Vitamin
add,
B12 '
Vitamin A .
LIPIDS: Fatty "ids: Saturated, total.
{RE.
IV, g g g g
meg meg
0.435 0.120 2.095 0.31 0.15 0.76
.'1'
4 4
0.065 0.018 0.314 0.05 0.02 0.11
4:0.
6:0.
5.06
0.76
1.44
22.96
8:0, 10:0. 12:0. 14:0. 16:0. 18:0. Monounsaturated, total, 16:1. 18:1 , 20:1 . 22:1 . Polyunsaturated, total 18:2 . 18:3 . 18:4 . 20:4 .
20:5 .
g g g
0.02 0.01 0.16 3.20 1. 68 7.20 0.47 6.73 2.70 2.37 0.33
0.000 0.000 0.008 0.079 0.038 0.036 0.194
3 3 3
3 3 3
0.00 0.00 0.02 0.48 0.25 1.08 0.07 1.01 0.40 0.36 0.05
0.01 0.00 0.04 0.91 0.48 2.04 0.13 1. 91 0.76 0.67 0.09
0.08 0.04 0.70 14.51 7.63 32.64 2.12 30.52 12.24 10.75 1. 49
s 0.057 0.013 3 3
g g
22:5 . 22;6.
Cholesterol Phvtosterols AMINO ACIDS: Tryptophan Threonine . Isoleucine , mg.
mg. g g
g
37 0.089 0.409 0.403 0.725 0.772 0.228 0.051 0.354 0.278 0.448 0.593 0.350
2.496
4 1 1 1
1
6 0.013 0.061 0.060 0.109 0.116 0.034 0.008 0.053 0.042 0.089
10 0.025 0.116 0.114 0.206 0.219 0.065 0.014 0.100 0.079 0.127 0.168 O. a 99 0.152
0.243
167 0.404 1. 85 5 1. 8 28 3.289 3.502 1. 034 0.231 1. 606 1.261 2.032 2.690 1.588 2.431 3.883 6.119
:~: t)
Leucine- •
Lysine Methionine Cystine,
1
1
Phenylalanine
Tyrosine
Valine Arginine,
Histidine. Alanine. Aspartic acid . Glutamic acid.
s
g
1 1 1 1
1
0.067
g g g g g
0.382 2.20~ 0.138 0.486 Proline . 1J' 0.114 1 0.401 Serine 1. 0.107 1 0.376 1 Values based an data far products containing added sodium ascorbate. Some products may not contain added sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label.
Glycine. 1
0.536 0.856 1. 349
1 1
0.053 0.080
0.128 0.202 0.073 0.060 0.056
AH-8-7 (1979) NOB No. 07031
IiEADCHEESE.
Pork
Page 44
Amount Nutrients end unitt
In 100 grams. edible Standard errOr
portion Numbor of tamplll D
Amount common
in edible measures
portion of food
of
Amount 1 pound
in edible of food
portion
of
as purchased
Approxlmato
mea.ure and weight
Mean A
PROXIMATE: WatE! •.. Food energy • . Protein (N X 6.
2 slices
56.7
E
1 slice or 1 oz = 28.35 9 1
F
R.lu .. : 0
G
25) .
R . {/Uaf kJ .
g
T otal lipid (fat) . Carbohydrate. total Fibe, .
g S
g
Ash
MINERALS: Calcium.
64.75 212 887 16.00 15.78 0.35 0.00

3.13
1.485 0.485 1.190 0.125 0.478 0.156 0.408 3.027 7.059 42.769 0.041 0.021 0.006 0.U02 0.007 0.105 0.020 0.104 0.550 0.099
4.715
36.71
120
503 9.07
8.95
4
4
0.20 0.00
1.77
251 4.54 4.47 0.10 o. 00 0.89 4 0.33 17 356 0.37 0.03 O.005 0.010 0.052 0.320 0.06 0.05 1 0.30
6 9 3
60
18.36
4,022 72.56 71.5 8 1. 5 7 0.00 14.18 71 5.32 41 268 141 5,703 5.90 0.55 0.086 99 0.168 0.826 5.112 1. 00 0.85 10 4.76
961
293.71
Iron Magnc.lum Potmlum Sodium.
· ..
.
mg.
mg.
mg,
mg.
16
Phosphorus
mg.
mg. mg.
9 59 1,257
31
1.17
Zinr.
Copper .. Manganese . VITAMINS,
·.
mg. mg.
m8·
mg.
0.12 0.019 22 0.037 0.182 1.127 0.22 0.19

2 1. 0 5
1. 30
4 4
4 4 4 4 4
0.66 33 18 713 0.74 0.07 0.011 12 0.021 0.103 0.639 0.12 0.11 1 0.60
Ascorbic acid2, Thlamin . .

Riboflavin Niacin Vitamin B6 ..
mg.
mg ,
Pantothenic acid. Fo-actn

Vitamin
. 812 .
Vitamin A . LIPIDS: Fatty acids:
{RE.
g g
mg. m8· meg mc;g lU.
4 2 4 4 4
4 4 4
Saturated, total . 4:0.

6:0.
4.94
2.80
1.40
22.39
8:0. 10:0. 12:0. 14:0. 16:0. 18:0. Monounsaturated, 16:1 . 18:1. 20:1 .
22:1 .
g g
s
0.03 0.02 0.27 3.08 1. 52 8.10 0.83 7. 27
1.65
s
g g
g
total, g
0.015 0.009 0.066 0.249 0.230 0.081 0.593
4 4 4
4
g
g
g
g
4 4
0.02 0.01 0.15 1. 75 0.86 4.59 0.47 4.12

0.93
0.01 0.01 O.08 0.87 0.43 2.30 0.24 2.06 0.47 0.41 0.05
0.15 0.10 1. 24 13.98 6.91 36.74 3.77 32.97 7.47 6.59 0.88
Polyunsaturated, 18:2 . 18:3. 18:4. 20:4. 20:5. 22:5 . 22:6.

Cholesterol Phytolterol, AMINO ACIDS: Tryptophan Threonine , Isoleucine.
total
g g g g
1. 45 0.19
0.126 0.045
4 4
0.82 0.11
g g
mg. mg.
g
81
16.500
46
23
365
0.084 0.048 J 0.024 0.381 0.445 0.252 1 0.126 2.019 0.308 0.543 J 0.154 2.463 g Leucine . 0.572 1. 008 1 0.286 4.572 g Lysine .. 0.967 4.386 1 0.548 0.274 Methionine s 0.266 0.151 1 0.075 1. 2 07 Cvstlne . s 0.223 1 0.126 0.063 1. 012 g Phenylalanine 0.606 0.344 1 O. 1 72 2.749 Tyrosine 0.466 0.264 1 0.132 2. 114 Valine 0.373 0.658 1 0.187 2.985 g Arginine. 1.146 0.650 1 0.325 5.198 g Histidine. 0.297 0.168 1 0.084 1. 347 Alanine 3, ~ 1. 024 0.581 4.645 0.290 g Aspartic acid . 1. 423 1 0.807 0.403 6.455 g Glutamic acid. 1. 689 0.958 1 0.479 7.661 g Glycine, 1. 9 22 1 1. 0 90 0.545 8.718 g Proline 1.295 1 0.734 0.367 5.874 g Serine 0.627 1 0.356 0.178 2.844 1 Weight applies to slice, which is 4 by 4 by 3/32 in. 2 Values based on data for products containing added sodium ascorbate. Some products may not contain added sodium ascorbate and their ascorbic acid content would be neg1igib1o; refer to ingredient listing on label. 3 Imputed values.
AH-8-7
NDB No. 07034
(1979)
HONEY lOAF, Pork,
boef
Page
45
Amount in 100 grams, edible portion Nutrients and units Me.n A PROXiMATE: Water •.. Food energy Protein (N X 6.25) . Total lipid (fat) .. Carbohvdrate, total
Fiber .. , B
Stondord
error
Number of .. ..,pla. 0
slices 56.7 9
E
Amount in edible portion of common measures of food ApprOkitnBte mea lure and weight
--------Refu •• :
oz
1 slice or
28.35 9 1
G----
.1".'
kJ.
g
70.47 128 537

15.77
0.209
15 15 15 15 15
5
A,h MINERALS: Calcium .. lron . MagnesIum

Phosphorus
R g g g mg. mg . mg. mg.

mg.
4.47 5.33 3,96
0.374 0.166 0,051 3,456 0.099 1.067 0.891 23.359 51.469 0.116 O. a 13 0.005 0.935 0.038 0.009 0.109 0.085 0.037 0.049
39.96 73 304 8.94

2.53 2.25
152
19,98 36 4.47 1. 2 7 1. 51 1.12
2,434
319.67 582 71. 55 20.26 24.16 17.96 78

6,11
3.02
..
17
Pota"I\'ITI . Sodium .. Zinc ... Copper .. Manganese . VITAMINS: Ascorbic acid': Thiamin, .. Riboflavin. . Niacin Pantothenic acid. Vitamin BG Folacin . . Vitamin B12 .
mg. mg. mg. mg. mg. mg. mg. mg. mg. m8· meg meg
1,320 2.42 0.06 0.030 21 0.482 0.240 3. 142 0.66

0.33 1. 08
343
17 143
1. 35
5 5 5 5 5 5 5
10 0.76 10 81 195 749 1. 37 0,04 0,017 12 0.273 0.136 1. 782 0.37 0,18 0.61
0.38 5 41 97 374 0.69 0.02 0.009 6 0.137 0.068 0.891 0.19 0.09 0.31
76 650 1,558 5,988 10.98 0.28 0.136 96 2.186 1. 0 89 14.252 2.97 1. 4 7 4.90
·.
15 15 1~ 15
2
15 15
Vitamin A . LIPIDS: Fatty acids: Saturated, total. 4:0. 6:0. 8:0. 10:0. 12:0. 14:0. 16:0. 18:0. Monounsaturated} total. 16:1 . 18:1 ... 20:1 ... ... 22:1 ..
{RE.
g g
9 g g
IU. 1. 44
0.81
0.41
6.51
g
g
..
g g g
0,02 0.02 0.08 0.84 0.47 2.01 0.23

1. 79
0.006 0.006 0.017 0.033 0.038 0.027 0.042
3 5 5
0.01 0.01 0.05 0.48 0.27 0.13 1. 0 1 0.26 0.22 0.05

1. 14
5 5
O. 1 0.01 0.02 0.24 0.13 0.57 0.06 0.51
0.10 0.10 0.37

3.83
2.12 9.14
8. 11
1. 0 3
Polyunsaturated,
total
18:2. 18:3. 18:4. 20:4. 20:5. 22:5. 22:6 . Cholesterol Phvtosterols AMINO ACIDS: Tryptophan
Threonine Isoleucine Lysine . .
g g
s s
s
0.47 0.38 0.08
0.017 0.026
5 5
0.13 0.11 0.02
2.11 1. 7 4 0.37
g g mg. mg. g If g
34 0.182 0.788 0.727 1. 371 J, 481 0.477 0.154 0.669 0.578 0.775 1. 075 0.611 0.812 1. 585 2.652 0.846
8.686
1 1
19
10 0.052 0.223 0.206 0.389 0.420 0.135 0.044 0.190 0.164 0.220 0.305 0.173 0.230 0.449 0.752 0.240 0.229 0.213
156 0.826 3.574 3.298 6.219 6.718 2.164 0.699 3.035 2.622 3.515 4.876 2.771 3.6B3 7.190 12.029 3.837
3.665
Leucine. • Methionine Cystine .. Phenylalanine

Tsrcslne
s
g
s
g g
Valine Arginine. Histidine ... Alanine ...

Aspartic
..
s s
g
g g g g
1 1 1 1 1 1 1 1
acid .
Glutamic acid. Glycine. Proline .•.

Serine
1
· ..
O.BOB
0.753
1 1 1 1 1 1
0.103 0.447 0.412 0.777 0.840 0.270 0.087 0.379 0.328 0.439 0.610 0.346 0.460 0.899 1.504 0.480 0.458 0.427
3.416
Weight applies to slice. which is 4 by 4 by 3/32 in. 2 .Values b~sed on data for products containing added sodium ascorbate. Some products may not contain added sodium ascorbate and thelr ascorblc acid content would be negligible; refer to ingredient listing on label. AH-8-7 (1979) NDB No. 07035
HONEY ROll
SAUSAGE. Baef
Page
46

Meln -----PROXIMATE: Water •..
Food energy Standard

Approximate
Amount inedible portion of 1 pound of food as purchased R.lu .. : 0

G
error C
Numbltrol sample,
0
s 1 i ce 23 gl
E
measure and welgh1
A --------
1 oz 28.35 9
Protein 6.25), (NX

Total lipid (fat), ,
K ,IkJ ''
kcal
64.78 182
762
0.228 0.179 0.376 0.063 0.000 0.220 1. 435 7.134 23.063 26.166 0.086 0.008 0.005 0.750 0.007 0.016 0.165 0.010 0.025 0.182
4 4
4
g
g
Carbohydrate, Fiber. , Ash .. MINERALS: Caictum , Iron , Magne~ium Phosphorus Potassium

Sodium. Zinc , , Copper .
total
II g
18.58 10.50 2.18 0.00 3.98
4 3 4 4 4 4 4 4 4 3
4 4 4
14.90 42 175 4.27 2.42 0.50 0.00 0.91 0.51 31 67 304 0.75 0.02 0.008 4 0.018 0.042 0.958 0.11 0.06 0.54
4 2
16.36 52 216 5.27 2.98 0.62 0.00 1.13 0.62 4 39 83 375 0.92 0.03 0.010 0.023 0.052 1.181 0.14 0.08 0.67
5 3
293.82 826 3,455 84.26 47.63 9.87 0.00

18.03
mg, mg,
'"I, mg, mg,
mil,
ftig,
mg, , "'II,
VITAMINS:
Thiamin. Riboflavin.
Manganese
9 2.20 16 137 291 1,322 3.25 0.10 0.037 17 O.OBO 0.182 4.165 0.49 0.27 2.35
41 9.98 71 620 1,321 5,997 14.74 0.44 0.168 78 0.363 0.826 18.892 2.22 1. 20 10.65
Ascorbl c ac id ';
.
mg.
mg, mg, mg,
Niacin . Pan tothenic acid. Vitamin 86 '

Folacin .. ,
",Ig,
Vitamin B 12 ' Vitamin A . LIPIDS:

Fatty adds: Saturated, total.
mg. meg meg

RE, { IV.
2 4
4
~O. ~O. 8~.

10;0. 12:0,
g g
4.08
0.94
1.16
18.49
g g
g g g g total. g g
14:0. 16:0. 1&0.

Monounsaturated,
0.02 0.02 0.28 2.40 4.82 0.62 4.20 0.49 0.38 0.11
1. 36
0.007 0.007 0.009 0.075 0.059 0.051 0.257
4 4 4
4
4
1~1 . 18:1.
20:1 . 22;1. Polyunsaturated, total •
g
g g g g g
4 4
0.00 0.00 0.06 0.55 0.31 1.11 0.14 0.97 0.11 0.09 0.03
0.00 0.00 0.08 0.68 0.39 1.37 0.18 1.19 0.14 0.11
O.
0.07 0.07 10.89 6.18 21. 86 2.82 19.04 2.21 1. 71 0.49

1. 28
18:2. 18;3. 18;4 20:4.

20:5,
s
g g g
0.020 0.015
a3
22;5. 22:6.
Cholesterol Phvtcsterols
g
mg.
mg.
g g
50
3.198
12
14
228
AMI NO ACIDS:
Tryptophan
Threonine Isoleucine
.g
g g g g g
Leucine. ..
lysine
Methionine Cystine .. Phenylalanine

Tvrcsine Valine .
s
g g g
Arginine.
Histidine. Alanine .
s
g add. . .
Aspartic acid .
Glutamic Glycine. Proline Serine
1
s
g g g
Weight applies to slice, which is 4 in diam., 1/8 in thick. ,Values b~sed ~n data for products con~aining added sodium ascorbate. Some products may not contain added sodium ascorbate and thelr ascorb,c aC1d content would be negllgible; refer to ingredient listing on label.
2
AH-8-7 (1979) NOB No. 07088
itALIAN SAUSAGE,
Raw, pork
Page 47
Amount in 100 grams, edible portion

Nutelents and units
Mean A PROXIMATE: Water. food energy B Standard
error

R.fu""O
Number of samples
link 91 gl
E
Appro"imate
measure and we,ght
1ink 113 9'

F
I'rotein (N X T ctal Iipld (fat) . • Carbohydrate, total Fiber. Ash MINERALS: Catcium . Iron Magnesitlm Phosphorus Potassium
6.25) .
. {keaJ kJ .
g
s
g g
e
mg. mg. mg. mg.
51.08 346 1,447 14.25 31.32 0.65 0.00 2.70 18 1.18 14 142 253 731 1. 78 0.08 0.058 2 0.568 0.168 3.250 0.51 0.30 0.91
0,202 0.190 0.450 0.438 0.500 0.094 0.946 3.764 7.352 25.617 0.082 0.008 0.012 0.946 0.025 0.008 0.262
0.016 0.046
4
4
4 4 4 4 4 4 3 4 4 4 4 4 4 4
4 4
46.48 315 1,317 12.97 28.51 0.59 0.00 2.46 16

1. 07
57.71 391 1,635

16.10
35.40 0.73 0.00 3.05
231.68 1,569 6,565 64.64 142.09 2.95 0.00 12.25 79 5.34 65 644 1,146 3,315 8.10 0.35 0.263 10 2.576 0.762 14.742 2.29 1. 36 4.13
mg.
Sodium.
Z~nc Copper VITAMINS: Ascorbic acid. Thiamin. Ribofla\lin . Niacin Pantothenic, acid. Vitamin 66 folacin. Vitamin Vitamin B12 . A. .
13 129 230 665
Manganese .
1. 62 0.07 0.053
1. 33 16 160 286 826 2.02 0.09 0.066
20
mg. meg
2 0.517 0.153 2.958 0.46 0.27 0.83
0.642 0.190 3.672 0.57 0.34

1. 0 3
IRE. . IV
g g g g g g g g g total. S g g
meg
LIPIDS: Fatty acids Saturated, total.
4:0. 6:0. 80.

10:0.
11.27
10.26
12.74
51.13
12:0. 14:0. 16:0. 18:0.

Monounsaturated,
0.08 0.56 6.64 3.92 14.34 1.49 12.86 4.03 3.62 0.41
0.06
0.010 0.010 0.218 0.218 0.118 0.384

0.057
4 4 4 4 4
4
16:1. 18:1. 20:1 .

22:1 . Polyunsaturated, total
g
g g g g g g g g g
0.07 0.05 0.51 6.04 3.57 13.05 1. 35 11.70 3.67 3.30 0.37
0.06 0.63 7.50 4.44 16.21 1. 68 14.53 4.55 4.09 0.46
O.
a9
0.34 0.26 2.54 30.10 17.80 65.06 6.75 58.31 18.28 16.42 1.85
18:2 . 18:3. 18:4 . 20:4. 20:5 . 22:5 . 22:6.

Cholesterol Phvtosterots AMINO ACIDS: Tryptophan Threonine . tsoreucine
0.251
0.095
4 4
mg. mg.
g
76
1.750
69 0.104 0.512 0.473 0.870 0.986 0.315 0.131 0.434 0.374 0.521
0.766
86 0.129 0.636 0.588 1.080 1. 224 0.391 0.163 0.539 0.464 0.646 0.951 0.464 0.902 1. 340 2.226
0.977
346 0.517 2.554 2.359 4.336. 4.912 1.569 0.653 2.164 1. 864 2.595 3.819 1. 864 3.620 5.380 8.936 3.924 3.007 2.504
0.114 0.563 0.520 Leucine". . 0.956 lysine 1.083 g Methionine 0.346 g Cystine . 0.144 g Phenylalanine 0.477 g Tyrosine 0.411 g Valine 0.572 g Arginine. 0.842 g Histidine. 0.411 g Alanine • 0.798 g Aspartic acid . 1.186 g Glutamic acid. 1. 970 g Glycine. 0.865 g Proline . 0.663 g Serine .. 0.552 1 l.lei applies to link packaged5 per pound. gilt 2 Weight appliesto 1ink packaged4 per pound.
g
g g g
0.374 0.726 1. 0 79 1. 793 0.787 0.603 0.502
0.749 0.624
AH-8-7 (1979) NOB No. 07036
ITALIAN SAUSAGE. Cooked. pOrk
Page 48
Amount Nutrients and units Mean A

PROXIMATE:
Water •.

Standard
arror

Appro)ltmate measure and

Relu .. :
Number of sampiel
weIght
1 link 67 gl
£
1 1 ink 83 g2
F
0
G
g . {keal g
Food energy Protein (N X 6 . 25) Total lipid (fat) . Carbohydrate, total Fiber.
kJ.
g
g g g mg. mg. mg. mg. mg. mg. mg. mg.
Ash
MINERALS:
49.95 323 1,352 20.02 25.70 1. 50 0.00 2.82 1. 50 18 170 304 922 2.38 0.08 0.082 2 0.623 0.233 4.165 0.45 0.33 1. 30
0.412 0.569 0.438 0.086 0.958 0.128 1.190 3.440 9.647 34.027 0.149 0.019 0.014 0.479 0.032 0.016 0.274 0.014 0.102
4 4 4 4 4 4 4 4 4 4 4 3 4 4 4 4 4 4
33.47 216 906 13.42 17.22 1. 00 0.00 1. 89 16 1. 00 12 114 204 618 1. 60 0.05 0.055 1 0.417 0.156 2.791 0.30 0.22 0.87
41. 46 268 1,122 16.62 21. 3 3 1. 24 0.00 2.34 20

1. 24
226.57 1,466 6,132 90.83 116.58 6.80 0.00 12.81 107 6.79 79 771 1,380 4,182 10.82 0.34 0.372 8 2.826 1. 05 7 18.892 2.02 1. 51 5.91
Ca.cium .
iron
24
Magnes~um
Phosphorus Potassium Sodium. Zinc Copper • Manganese ., VITAMINS: Ascorbic acid. Thiamin. Riboflavin. Niacin Pantothenic: acid, VItamin B6
mg.
mg. mg. mg. mg. mg. mg. meg meg
15 141 253 765 1. 98 0.06 0.068 1 0.517 0.193 3.457 0.37 0.28 1. 08
Folacin
Vitamin Vitamin B12 . A.
{RE.
g g g
iU •
LIPIDS:
Fatty acids: Saturated. 4:0 6:0. 8:0. 10:0. total.
9.07
6.08
7.53
41.13
12:0. 14:0. 16:0. 18:0. Monounsaturated, 16:1 . 18:1 . 20:1 . 22:1 . Polyunsaturated, 18:2 . 18:3 . 18:4. 20:4.
s s s
g
g g total,
g
g g g
0.07 0.05 0.45 5.39 3.07 11.94 1.18 10.77 3.29 2.84 0.44
0.009 0.006 0.041 0.150 0.110 0.074 0.423
4 4 4 4 4 4 4
0.05 0.03 0.30 3.61 2.06 8.00 0.79 7.21 2.20 1. 91 0.30
0.06 0.04 0.38 4.48 2.55 9.91 0.98 8.94 2. 73 2.36 0.37
0.32 0.23
2.
24.47 13.93 54.18 5.34 48.84
a5
s
total
g g g g g g g
0.145 0.063
4 4
14.91 12.90 2. a 1
20:5.
22:5 .
22:6 .
Cholesterol Phytosterol, AMINO ACIDS: Tryptophan Threonine. Isoleucine
mg.
mg. g
78 0.161 0.792 0.731 1.343 1. 522 0.486 0.201 0.670 0.577 0.804 1.182 0.577 1. 121 1. 666 2.768 1.214 0.932 0.775
4 per
2.646
52 0.108 0.531 0.490 0.900 1. 020 0.326 0.135 0.449 0.387 0.539 0.792 0.387 0.751 1.116 1.855 0.813 0.624 0.519
65 0.134 0.657 0.607 1. 115 1.263 0.403 0.167 0.556 0.479 0.667 0.981 0.479 0.930 1.383 2.297 1.008 0.774 0.643
354 0.730 3.593 3.316 6. a 92 6.904 2.204 0.912 3.039 2.617 3.647 5.362 2.617 5.085 7.557 12.556 5.507 4.228 3.515
Leucine. . Lysine
Methionine Cystine. Phenylalanine Tyrosine Valine Arginine . Histidine.
s s
g g
s
g
g
g g g g
Alanine
g
g
Aspartic acid.
Glutamic acid.
Glycine. Proline Serine
1 2
g
g g
g from raw 1 ink packaged packaged
Yield Yield
from raw link
5 per pound.
pound.
AH-8-7
NDB No.
(1979) 07089
KIELBASA. KOLBASSY. Pork. beef. nonfat dry mi.lk added
Page
49
Amount Nutrients and units Mean A PROXIMATE: Water ~ . Food energy Protein (N X 6.25). Tota/lipid (fat) . .
Carbohydrate, Fiber .. total

Standard error Number of samples

Approximate measure and weigh1
Amount in edible portion of 1 pound of food as purchased Relu •• :O G
slice
26 9
28.359
F
1 oz
g . (keal g g g g g mg.
kJ .
53.95 310 1,296 13.26

27 .15
0.445 0.192 0.254 0.103 2.632 0.043 0.358 3.088 16.222 53.695 0.040 0.003 0.002 0.609 0.008 0.007 0.083 0.030 0.004 0.078
24 24 24
6
Ash MINERALS:
Calcium, Iron
2.14 0.00 3.50

1. 45
14.03 81 337 3.45 7.06 0.56 0.00 0.91 11 0.38 38 70 280 0.52 0.03 0.010 6 0.059 0.056 0.749 0.21 0.05 0.42
4
15.30 88 367 3.76 7.70 0.61 0.00 0.99 12 0.41 5
244.74 1,405 5,879 60.14 123.13 9.72 0.00 15.88 197 6.56 74 671 1,228 4,878 9.15 0.46 0.181 97 1.034 0.971 13.059 3.72 0.82 7.32
44
mg.
mg.
Magnesium Phosphorus Potassium.

Sodium. Zinc .
mg.
mg.
mg. .
mg .
Copper . Manganese . VITAMINS: Ascorbic acid ~ Thiamin. Riboflavin. . Niacin · .

Pantothenic
mg. mg.
mg. mg.
16 148 271 1,076 2.02 0.10 0.040 21 0.228 0.214 2.879 0.82 0.18 1.61
24 24
7
6 6 6 6 6 18 24 24 24 2 24 24
305 0.57 0.03 0.011

15
42 77
mg.
mg.
mg.
acid",
Vitamin 86 Folacin . Vitamin 812 . Vitamin A . LIPIDS: Fatty acids: Saturated, total. 4:0. 6:0. 8:0. 10:0. 12:0. 14:0. 16:0. 18:0. Monounsaturated. total. 16:1. 18:1 .. .. 20:1 .. 22:1 .
»s.
0.065 0.061 0.816 0.23 0.05 0.46
{RE.
g
meg meg
/U .
g
g g g
9.91
2.58
2.81
44.93
g
g g g
g g
g g
0.0.3 0.02 0.36 6.13 3.36 12.94 0.97 11.97 3.08 2.68 0.40
0.001 0.006 0.016 0.169 0.058 0.038 0.323 0.100 0.015
6 6 6 6 6 6 6
0.01 0.01 0.09 1. 59 0.87 3.36 0.25 3.11 0.80 0.70 0.10
o. a 1 0.01 0.10 1. 74 0.95 3.67 0.27 3.39

0.87 0.76 0.11
0.12 0.10 1. 65 27.80 15 .26 58.69 4.39 54.30 13.95 12.13 1. 81
g
g g g
18:2 . 18:3 . 18:4 . 20:4. 20:5. 22:5. 22:6. Cholesterol Phytosterols AMINO ACIDS: Tryptophan Threonine.
Isoleucine .
6 6
g
g g g
g mg. mg.
g g g
67 0.138 0.432 0.639 0.874 1.010 0.276 0.225 0.501 0.490 0.639 0.942 o .314 0.848 1. 218 1.618 1.039 0.687 0.530
4.619
6 1 1
1
17 0.036 O. 112 0.166 0.227 0.263 0.072 0.059 0.130 0.127 0.166 0.245 0.082 0.220 0.317 0.421 0.270 0.179 0.138
may not
19 0.039 0.122 0.181 0.248 0.286 0.078 0.064 0.142 0.139 0.181 0.267 0.089 0.240 0.345 0.459 0.295 0.195 0.150
contain added sodium
304 0.626 1. 960 2.899 3.964 4.581 1. 252 1.021 2.273 2.223 2.899 4.273 1. 424 3.847 5.525 7.339 3 .116 2.404
ascorbate and 4.713
Leucine. . . Lysine · . Methionine Cystine. Phenylalanine Tyrosine Valine Arginine. Histidine. Alanine 3•• ' • Aspartic acid . Glutamic acid. Glycine. Proline ...
g
g
g
g g g
1 1 1 1 1 1 1
1 1 1 1
..
g
g
g
g
Serlne
..
g g g g
g
1 Weight applies to slice. which is 6 by 3-3/4 by J/16 in. 2 Values based on data for products containing added sodium ascorbate. Some products their ascorbic acid content would be negligible; refer to ingredient listing on label. 3 Imputed values.
AH-B-7 (1979 ) NDB No. 07037
KNACKWURST,
KNOCKWURST, Pork, beef
Page
50
Amount in 100 grams, edibleportion Nutrientsand units

Mean


Ref" .. : 0
Standard
error C
Number of samples
D
A PROXIMATE: Water •..

Food energy
link 68 gl
E
1 oz 28.35 9
F

Carbohydrate, total
. {kcal kJ . g
g
Fiber.
Ash
55.50 308 1.288 11.88 27.76 1. 76 0.00 3.10 11 0.91

11
0.690 0.159 0.715 0.055 0.928 0.118 0.583 6.135 8.858 59.320 0.103 0.011 1.166 0.015 0.006 0.117 0.012 0.127
5 5 5 5 5 5 5 5 5
5
37.74 209 876 8.08 18.88 1. 20 0.00 2.11 7 0.62 8 67
15.73 87 365 3.37 7.87 0.50 0.00 0.88 3 0.26 28 57 286 0.47 0.02 8 0.097 0.040 0.775 0.09 0.05 0.33
3
251.75 1,397 5,844 53.89 125.92 7.98 0.00 14.06 48 4.13 51 445 904 4,581 7.53 0.26 121 1.551 0.635 12.401 1.45 0.76 5.35
MINERALS: Calcium.
Iron Magnesium
mg.
mg. mg.
Phosphorus Potassium
Sodium. Zinc . Copper •
mg. mg,
mg.
98 199 1,010
mg.
mg. mg.
0.06 27 0.342 0.140 2.734 0.32 0.17 1.18
1. 66
5 5 5 5 5 5 1 5 5
687 1.13 0.04 18 0.233 0.095 1. 859 0.22 0.11 0.80
136
Manganese. VITAMINS:
Ascorbic acid ~ Thiamin .. Riboflavin, Niacin
mg.
mg.
mg.
mg. mg. mg. meg meg
Pantothenic acid. Vitamin B6

folacin
Vitamin B12 .
Vitamin A'
IRE. IU.
g
LIPIDS:
Fatty acids:
Saturated; total . 4:0. 6:0. 8:0. 10:0. 12:0. 14:0. 16:0. 18:0.
Moncunsaturated, total.
10.20
6.94
2.89
46.28
g
g
g
g g g
16:1 . 18:1 . 20:1 . 22:1.

g g
g g
0.11 0.09 0.58 5.97 3.46 12.81 1. 28 11.53 2.92 2.48 0.44
0.055 0.052 0.069 0.270 0.086 0.042 0.700
5 5
5 5 5 5 5
0.08 0.06 0.39 4.06 2.35 8.71 0.87 7.84

1. 98 1.69 0.30
0.03 0.02 0.16 1.69 0.98 3.63 0.36 3.27 0.83 0.70 0.12
0.52 0.39 2.63 27.08 15.67 58.10 5.79 52.31 13.23 11.24 1. 99
18:2. 18:3 . 18:4. 20:4. 20:5.

22:5.
g
g
0.223 0.085
5 5
s
g
g g g
22:6.
Cholesterol
mg.
mg.
58 0.108
Phyto,terol, AMINO ACIDS: Tryptophan

Threonine. Isoleucine Leucine, Lysine • •
2.983
5 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
1 1
39 0.073 0.326 0.317 0.558 0.634 0.195 0.100 0.277 0.245 0.350 0.482 0.245 0.459 0.687 1.101 0.478 0.367 0.324
16 0.031 0.136 0.132 0.233 0.265 0.081 0.042 0.115 0.102 0.146 0.201 0.102 0.191 0.287 0.459 0.199 0.153 0.135
263 0.490 2.173 2.114 3.724 4.232 1. 302 0.667 I.B46 1. 637 2.336 3.216 1. 637 3.062 4.586 7.344 3.189 2.445 2.164
g g
g g
s
g
Met~ionin~ Cystine.
Phenylalanine
s
g
g
Tyrosine Valine
Arginine.
s
g
g
Histidine. Alanine. Aspartic acid -. Glutamic acid. Glycine.

Proline
Serine
I
..
g g g g g
0.479 0.466 0.821 0.933 0.287 0.147 0.407 0.361 0.515 0.709 0.361 0:675 1.011 1.619 0.703 0.539 0.477
Weight applies to link. which is 4 in long, 1-1/8 in diam. Values based on data for products containing added sodium ascorbate. Some products may not contain added sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label.
2
AH-8-7 (1979) NOB No. 07038
LEBANON BOLOGNA. Beef
Page
51

Moan A
B
Stand"d
error C
Number
limp D
I,.0'

Approximate measure and we-19ht
Amount in edible portion of 1 pound of food as purchased RefuM:O

G
1 slice 23 g1
E
28.35 9
F
1 oz
PROXIMATE:
Water ..
Food energy N •
. / kc.1
g g g g
Protein INX 6.25). Total lipid (fat) . Carbohydrate, total

Ffber .
Ash
"J .
MINERALS: Calcium.
Iron
..
g mg.
mg. mg.
59.27 226 945 19.61 14.84 2.12 0.00 4.17 13 2.38 16 148 307 1,266 3.90 0.09 0.057 34 0.060 O. 197 4.702 0.54 0.24 2.77
3
0.521 0.298 0.262 0.147 0.288 0.201 0.288 2.254 6.198 28.565 0.158 0.006 0.005 2.174 0.007 0.005 0.166 0.005 0.016 0.564 0.270
12 9
9
13.63 52 217 4.51 3.41 0.49 0.00 0.96 3 0.55 4 34 70 291 0.90 0.02 0.013 8 0.014 0.045 1. 081 0.12 0.06 0.64
1
16.80 64 268 5.56 4.21 0.60 O.00 1.18 4 0.67
268.83 1,024 4,285 88.94 67.33 9.59 0.00 18.90 57 10.77 70 669
Phosphorus Sodium ..
linc Potassium.
Magnesium
"'8·
4 4 4 4 4 4
4 4
mg.
mg. mg.
Copper .. Manganese. VITAMINS:

Ascorbic acid Thiamin ..
,2 •
mg. mg.
mg.
42 87 359 1.11 0.02 0.016 10 0.017 0.056 1.333 0.15 0.07 1 0.79
5,743 17.69 0.39 0.259 153 0.272 0.894 21.328 2.43 1. 10 13 12.56
1,390
Niacin . Pantothenic add.
Riboflavin.
mg.
mg.
mg .
mg , mg. meg meg
4 4 4 4
2
Vitamin 66
folacin.
4
3
Vitamin 612 . Vitamin A . LIPIDS:

Fattv aclds
{RE.
IU.
Saturated/ total. 4:0 6:0. 8:0. 10:0. 12:0 14:0. 16:0. 18:0.
g g g g g g
6. 17
1. 42
1. 75
27.98
16:1 . 18:1 . 20:1 . 22:1.

g g g g g
0.03 0.04 0.39 3.38 2.33 6.41 0.92 5.50 0.79 0.54 0.26
0.013 0.014 0.019 0.053 0.152 0.072 0.192
4 4
4
4 4
0.01 0.01 0.09 0.78 0.54 1. 47 0.21 1. 26 0.18 0.12 0.06
0.01 0.01 0.11 0.96 0.66 1.82 0.26 1. 56 0.22 0.15 0.07
0.15 0.16 1. 79 15.32 29.08 4.15 24.93 3.59 2.44

1. 16 10.56
18:2. 18:3 . 18:4. 20:4 . 20:5 . 22:5 . 22:6 .

Cholesterol
0.084 0.099
g
g
g
mg. mg. g g g g g g
AMINOACIDS:
Tryptophan
Phvtcsterols
56 0.160 0.822 0.803 1. 465 1.600 0.474 0.232 0.734 0.593 0.901 1.324 0.567 1. 295 1.741 2.827 1. 4 56 1.067 0.800
2.135
4 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
1
1
15 0.037 0.189 0.185 0.337 0.368 0.109 0.053 0.159 0.136 0.207 0.305 0.130 0.298 0.400 0.650 0.245 0.184
0.335
19 0.045 0.233 0.228 0.415 0.454 0.134 0.066 0.208 0.168 0.255 0.375 0.161 0.367 0.494 0.801 0.413 0.302 0.227
may not conta in added sodium
301 0.726 3.729 3.642 6.645 7.258 2.150 1.052 3.329 2.690 4.087 6.006 2.572 5.874 7.897 12.823 6.604 4.840 3.629
ascorbate and
Threonine . Isoleucine.
Leucine ..
lysine
Methionine Cystine
Phenylalanine
Tyrosine
s
g
Valine Arginine. Histidine. Alanine . Aspartic acid .
g
g
g
g g
Glutamic acid. Glycine.

Proline . .
g
g g g
Serine
1
their
> Values
Weight
10 per 8 oz pkg. applies to slice, which is 4 in diam .• 1/8 in thick; Some products based on data for products containing added sodium ascorbate. refer to ingredient listing on label. ascorbic acid content would be negligible;
AH-8-7 (1979) NOB No. 07039
LIVER
CHEESE,
Pork
Page 52
Amount Nutrients and units Maon A PROXIMATE: Water •.

Food energy
in 100 grams, edible portion Standard Irroil"

Numbir
Amount in edible portion of 1 pound of food 8S purchased Refu .. :
IImpl .. 0
0'
ApprOMlmato measure and weight
a
g• • {kcaJ kJ .
g g
c
0.262 0.118 0.641 0.020 0.601 0.689 0.392 16.237 11. 424 40.617 0.238 0.060 0.014
1. 209 0.005 0.078 1.51 a 0.068 0.084 1. 117
slice 38 gl
E
28.35 9
F
oz
0
G
Protein (N X6. 25) . Total lipid (fat) . carbohydrate, total Fiber. .. A,h MINERALS: Calcium. Iron Magnfllum Phosphorus Potassium , Sodium. Zinc Copper Manganese . VITAMINS:
Ascorbicacid Thiamin. .
R
g
53.63 304 1,270 15.18 25.57 2.08 3.54 8 10.83 12 207 226 1.225 3.70 0.38 0.200 3 0.212 2.227 11. 768 3.54 0.47
5,252
20.38 115 483 5.77 9.72 0.79

1. 35
15.20 86 360 4.30 0.59

1. 00 7.25
243.26 1.377 5,760 68.87 11S.9 9 9.41 16.07 37 49,10
s
mg.
mK·
mg.
mg.
6 6
6 6 6
mg. "'g. mg. mg. mg. mg.

mg.
mg.
6 6 6
3 4.11 4 79 86 465 1. 41 O. l5 0.076 1 0.081 0.846 4.472 1. 34 0.18 9.33 1.996 6,646 3.40
64 347 1.05 0.11 0.057 1 0.060 0.631 3.336 1. 00 0.13 6.96 1.489 4,958 2.54
3 59
2 3.07
940 1,026 5,565 16. 78 1. 74 0.907 12 0.962 10.102 53.38 a 16.04 2.14 111. 36 23,824 79,335 40.63
53
Ribofl,vin Niactn Vitamin R6

Folacin
"'g.
"'II· meg
Pantothenic acid,
mg.
s 5 s
6
7 6 6
Vitamin B\ 2 .
Vitamin A .
{RH.
meg
24.55
LIPIDS: ratty acids: Saturated, total. 4:0. 6:0. 8:0. 10:0. 12:0. 14:0. 16:0. I B.O.
Monoun~turat~d_1 total,
IV.
17,490 8.96
2.204.836
g g g
s
0.05 0.04 0.32 5.51 3.04 12.26 0.94 11.32 3.42 3. a 9 0.33 0.016 0.014 0.029 0.101 0.151 0.048 0.292 5 7
7 7 7 5
s
II
16:1 18'1 . 20:1 .

22:1 ,
s
g
0.02 0.01 0.12 2.09 1.15 4.66 0.36 4.30 1.30 1.17 0.12
0.01 0.01 0.09 1. 56 0.86 3.48 0.27 3.21 0.97 0.88 0.09
0.23 0.17 1. 44 25.01 13.78 55. Ii 0 4.25 51. 35 15.50 14.02 1. 48
Polyunsaturated, i8:2 . 18'3. 18:4.

20:4 .
total
g g
s
g
II
0.043 0.053
7 7
20:5 . 22:5 22:6. Cholesterol

Phytosrerols
mg. mg.
g g g II g
174 0.206 0.651 0.632 1. 331 1.178 0.342 0.328 0.717 0.466 0.806 0.836 0.393 0.930 L 351 1. 834 0.935 0.717 0.690 per 8 oz pkg.
21. 944
66
49 0.058 0.185 0.179 0.377 0.334 0.097 0.093 0.203 0.132 0.229 0.237 0.111 0.383 0.520 0.265 0.203 0.196
0.264
788 0.934 2.953 2.867 6.037 5.343 1. 551 1. 488 3.252 2.114 3.656 3.792 1. 783 4.218 6.128 8.319 4.241 3.252 3.130
AMINO ACIDS:
Tryptophan Threonine Isoleucine . ,
Leucine. .
Lysine Methionine Cystine ..
2 2 2
2 2
s
g g g g g
2 2 2 2 2 2
Phenylalanine Tyrosine Valine Arginine.

His-tidine.
Alanine .
Aspartic acid ,
g g
g g g g
Glutamic acid.
Glydn-e Proline . .
Senne
1
2 2 2 2
2 2
O. a 78 0.247 0.240 0.506 0.448 0.130 0.125 0.272 0.177 0.306 0.318 0.149 0.353 0.513 0.697 0.355 0.272 0.262
(,eight applies to slice packaged
AH-B-7 (1979) NOB No. 07040
liVER SAUSAGE. LIVERWURST. Pork
Page 53
Amount NutriGnts and units Mean A PROXIMATE: Water •.. Food energy Protein (N X 6.25). Total lipid (fat) .. Carbohydrate, total Ash .. MINERALS:
Calcium. Iron Fiber ..
in 100 grams.
edible
portion Number 01
IImple.
Amount common
in edible measures
portion
of
Standard
error
Approximate
of food --_----measure find weight
Amount 1 pound Raimo:
1 slice
18 gl E
1 oz 28.35 9
F
0
G
.1 heal
g g g g
kJ .
52.08 326 1,365 14.13 28.53 2.23 3.06 26 6.4 230
0.646 0.275 0.448 0.387 8 7

5
9.37 59 246 2.54 5.14 0.40 0.55 5 1. 15 41
14.76 93 387 4.01 8.09 0.63 0.87 7

1. 81
236.23 1,480 6,193 64.08 129.43 10.12 13.86 118 29.03 1,043
g
mg, mg mg,
Magnesium Phosphorus Potassium. Sodium .. Zinc .. Copper . , Manganese , VITAMINS:

Ascorbic acid. Thiamin ..
1 1
mg, mg.
65
mg. mg, mg.

mg. mg,
=s.
Riboflavin , Niacin
Pantothenic acid.
mg. mg,
mg.
0.272 1.030 2.95 30 85.60
0.023 0.139
0.. 174
5 5
2
0.049 0.185 0.53 5 15.41
O. 077
0.292 0.84
1. 234 4.672
Vitamin B6 folacin ... Vitamin 812 . Vitamin A . LIPIDS: Fatty acids: Saturated, total, 4:0, 6:0, 8:0, 10:0, 12:0. 14:0. 16:0, 18:0, Monounsaturated, total. 16:1, 18:1, 20:1 , • , , , 22:1 , • , . , Polyunsaturated, total 18:2, 18:3 . 18:4, 20:4, 20:5. 22:5 , 22:6, Cholesterol Phytosterols AMINO ACIDS: Tryptophan Threonine. lsoleuelne>, leucine,. • Lysine , • Methionine Cystine. , PhenYlalanine Tyrosine Valine Arginine, , Histidine, .• Alanine , . • Aspartlcacld , Glutamic add, Glycine. Proline .•• Serine
mg. meg
13.40 135 388.28
IRE.
g g
meg
3.853 10.213
3 1
8 24.27
IV.
10.59
1. 91
3.00
48.02
If g
g
g
II
II g
0.43 6.85 3.31 13.33 12.04 2.60 2.45 0.14

1. 06
1 1 1 1 1
.....
II If
II If
0.08 1. 23 0.60 2.40 0.19 2. 17 0.47 0.44 0.03
0.12 1. 94 0.94 3.78 0.30 3.41 0.74 0.70 0.04
1. 94 31.06 15.01 60.44 4.79 54.62 11. 78
If g g
g
1 1
11.13 0.64
g g mg. mg.
158
0.153
38.000
4
28 0.028 0.122 0.119 0.207 0.210 0.052 0.027 0.112 0.066 0.156 0.147 0.081 0.150 0.212 0.399 0.199 0.155 0.126
45 0.043 0.192 0.187 0.326 0.331 0.081 0.043 0.177 0.104 0.246 0.232 0.128 0.237 0.333 0.628 0.314 0.244 0.199
717 0.694 3.075 2.994 5.216 5.289 1. 302 0.689 2.830 1. 660 3.928 3.710 2.050 3.792 5.330 10.047 5.026 3.896 3.180
g
S
g
g
s
g
g g
II g
...
..
II II g g
0.678 0.660 1.150 1. 166 0.287 0.152 0.624 0.366 0.866 0.818 0.452 0.836 1.175 2.215 1.108 0.859 0.701
4 4 4 4 4 5 4 4 4 4
4 1
1 1 1 1
Weight applies to slice, which is 2-1/2 in diam .• 1/4 in thick.
AH-8-7 (1979 ) NOB No. 07041
LUNCHEON
MEAT.
Beef. loaved
Page 54

Standard error Number 01

Refuse:
samples
------A
PROXIMATE: Water ..
Food energy
-------g , {kcal ,
B-----C
~---D----1. 9 37
slices 56.7 9
Apprmclmate
measure and weight
1 slice or 1 oz ~ 28.35 g' 14.89 87 4.07 7.43
-------G---238.29 1,399 5,852 65. 17 118.84 13.15 0.00 18.14 48 10.51 64 541 942 6,027 11.49 0.56 0.204 59 0.499 0.998 16.602 2.36 0.88 17.66
kJ '
g g g g
ProteinINX6.25) , Total lipid (fat) ' ' Carbohydrate, total

Fiber,
Ash MINERALS:
Calcium, Iron
s
mg .
52.53 308 1,290 14.37 26.20 2.90 0.00 4.00 11 2.32 14 119 208 1.329 2.53 0.12 0.045 13 0.110 0.220 3.660 0.52 0.19 3.89
0.636 2.455 0.153 0.667 0.303 0.577 4.484 15.452 36.131 0.066 0.009 0.006 2.000 0.006 0.021 0.318 0.012 0.240
3 3
29.79 175 731 8.15 14.86 1. 64 O. 00 2.27 6 8 68 118 753

1. 31
366
0.00 1. 13 0.66 34 59 0.72 0.03 0.013

O. 4 3
0.82
mg ,
mg, mg, mg, mg, mg . mg,
Magnesium
Phosphorus
Potassium
Sodium, Zinc Copper .
Ascorbic acid~ ..
mg.
mg, mg, mg, mg, mg,
3 3 3 3 3 3 3 3
3
0.07 0.025 7 0.062 0.125 2. a 75 0.29 0.11 2.21
1. 44
377
Thiamin.
Riboflavin
Niacin . ; Pantothenic acid. Vitamin B6

Folacin Vitamin Vitamin .. 612 ' A•
mg,
meg meg RE, { IV,
3 3 3 1 3 3
0.062 1. 0 38 0.15 O. 05
1. 10
a 31
LIPIDS:
Fatty acids:
Saturated, total,
4:0, 6:0. &0, 10:0. 12:0, 14:0, l~O, 1&0,
g g g g g g I g g g g g g g g g g
11.18
6.34
3.17
50.73
Monounsaturated,
16:1. 18:1, 20:1, 22:1 •
total.
0.03 0.01 0.75 6.32 4.08 12.25 10.71 0.87 0.65 0.21
1. 54
0.008 0.003 0.087 0.543 0.308 0.209 1. 067
3 3 3 3
3 3 3
o. a 1 0.01 0.42 3.58 2.32 6.95 0.87 6.07

0.49 0.37 0.12
0.01 0.00 0.21 1. 79 1. 16 3.47 0.44 3.04 0.25 0.18 0.06
0.11 0.05 3.39 28.64 18.53 55.56 6.98 48.59 3.92 2.95 0.97
Poivunsaturated,
18:2, 18:3. 18:4, 20:4 ,
total
0.185 0.063
3
3
g
g
20S. 22:5 , 22:6. Cholesterol Phytosterol. AMINO ACIDS: Tryptophan

Threonine. lsoleuclne
g
g mg, mg. g g
64
9.387
36
18
292
Leucine r , Lysine .
Methionine
s
s
g g
Cystine • • Phenylalanine T¥f",ine Valine .

Argintne.
g
g g g g g g g
~liltidine. Alanine.
Aspartic. acid ,
Glutamic acid. G~ycine .

Proline ..
g
g
Serine
..
1 Weight applies to slice, which is 4 by 4 by 3/32 in. 2 Values based on data for productscontainingadded sodium ascorbate. Some productsmay not contain added sodium ascorbateand their ascorbic acid content would be negligible;refer to ingredientlisting on label.
AH-8-7
NOS
No.
(1979) 07042
LUNCHEON
MEAT,
Beef, thin sliced
Page 55
Amount Nutrjents.and units Mean

A PROXIMATE: Water. Food energy Protein Total lipid Carbohydrate, Fiber. B
in 100 grams, edible portion Stand.rd

error

Refuse:
Number of IImpJeI D
5 slices 21 g
E
1 oz 28.35 9
F
0
G
g . {kc(J1 g g g g
IN X 6.25).. Ifatl . .
total
kJ.
514
70.00 123 21.37 3.13 0.30 0.00 4.70
0.346 0.185 0.393 0.150 0.058 O. 121 0.577 15.496 29.20B 64.894 0.699 0.017 0.008 2.026 0.006 0.023 0.341 0.115 0.436
3 3
3
3
Ash
14.70 26 lOB 4.59 0~66 0.06 0.00 0.99 0.45 4
19.85 35 146 6.20 0.89 0.0'1 0.00 1.33 0.60 5 48 116 470 1.13 0.03 0.011 0.023 0.054 1.494 0.17 0.10 0.73
4
317.52 557 2,330 99.20 14.20 1.36 0.00

21.32
Magnesium
Phosphorus Potassium Sodium. lfnc Copper VITAMINS: Ascorbic acid: Thiamin. .
Manganese .
mg.
mg. mg. mg. mg. mg. mg. meg meg IU .
2.13 19 168 408 1,657 4.00 0.09 0.038 14 0.080 0.190 5.270 0.59 0.34 2.57
3 3 3 3 3 3 3 3 3 3 3 1 3
3
86 348 0.84 0.02 0.008 3 0.017 0.040 1. 107 0.12 0.07 0.54
35
86 764 1.851 7,515 18.14 0.41 0.172 65 0.363 0.862 23.905 2.68 1.54 11.6 7
9.66
Riboflavin
Niacin Pantothenic acid. Vitamin 86 Folacin. Vitamin B12 . Vitamin A . LIPIDS: Fatty acids: Saturated,
{RE:
g g g g
total.
4:0. 6:0.
8:0. W:O.
1. 30
0.27
0.37
5.90
g
g g g g total. g g g g g total
12:0. 14:0. 16:0. 18:0.

Monounsaturated,
16:1 . 18:1. 20:1 . 22:1 .

Polyunsaturated.
0.01 0.01 0.07 0.71 0.50 1. 37 0.18 1.19
0.005 0.005 0.021 0.069 0.058 0.037 0.106
3 3 3 3
3 3
0.00 0.00 0.02 0.15 0.10 0.29 0.04 0.25 0.03 0.03 0.00
0.00 0.00 0.02 0.20 0.14 0.39 0.05 0.34 0.04 0.04 0.01
0.04 0.04 0.33 3.24 2.25 6.23 0.83 5.40 0.70 0.62 0.08
18:2. 18;3 . 18:4. 20:4. 20:5 . 22:5 . 22:6 .

Cholesterol Phvtcsterofs AMINO ACIDS:
Tryptophan
s
g g g g g g g mg.
0.14 0.02
o .16
0.037 0.005
mg.
41 0.199 0.826 0.945 1.606 1. 676 0.507 0.280 0.787 0.714 0.962 1. 351 0.696 1.575 2.141 3.562 1. 826 1.575 0.882
5.541
9 0.042 0.173 0.198 0.337 0.352 0.106 0.059 0.165 0.150 0.202 0.284 0.146 0.331 0.450 0.748 0.383 o .331 0.185
12 0.056 0.234 0.268 0.455 0.475 0.144 0.079 0.223 0.202 0.273 0.383 0.H7 0.447 0.607 1.010 0.518 0.447 0.250
186 0.903 3.747 4.2B7 7.285 7.602 2.300 1. 270 3.570 3.239 4.364 6.128 3.157 7.144 16.157 8.283 7.144 4.001
9.712
Threonine.
Isoleucine Leucine, .
s
g
Lysine
Methionine Cystine Tyrosine Valine Arginine. ..
s
g
s
g g g g g g g acid. acid. g
Phenylalanine
Histidine.
Alanine. Aspartic Glutamic Glycine.
s
g
Proline
Serine
g g
I Values based on data for productscontaining added sodium ascorbate. Some productsmay not containadded sodium ascorbateand their ascorbicacid contentwould be negligible;refer to ingredientlistingon label.
AH-8-7 (1979) NOB No. 07043
LUNCHEON
MEAT.
Pork.
beef
Page
56

Mean

Standard error Number of samptes
11
Amount in edible portion of pound of food as purchased
2 slices
Approximate
me-a sure and weight
-----.--.-A ----------8
PROXIMATE: Water. Food energy g
------C -----D------E
353
56.7 9
1 oz ~ 28.35 gl
1 slice or
Refuse:
~-------G ----223.53 1,601 6,697 57.12 145.88 10.56 0.00 16.51 42 3.91
61
. {keal
g g
49.28
12.59 32. 16 2. 33
0.535
Protein IN X 6,25), T otal tipid [fat] ,

Carbohydrate, Fiber. Ash MINERALS: Calcium. Iron total
kJ .
1 ,476
200
27.94
0.304
0.521
0.00 3.64
0.075 0.860 0.195 1. 613 8.820 6.116 42.492 0.140 0.011 0.005 3.153 0.022 0.006 0.159 0.050 0.012 1. 400 5 5 6 5 5
5
837 7.14 18.23 1. 32 O. 00
2.06
5
419 3.57 9.12 0.66 0.00 1. 03 0.24 24 57 367

3
100
13.97
mg.
mg. mg. mg. mg. mg. . mg. mg. mg. mg. mg. mg. mg. mg. mg. meg meg RE. ( /U.
Magnesium Phosphorus.
Potas-sium Sodium. Zinc Copper VITAMINS: As-corbic acid Thiamin. Riboflavin. Niacin Pantothenic acid. Vitamin B6 B12 .
Manganese .
9 0.86 14 86 202 1 ,293 1.66 0.04 0.029 13 0.314
0.49
8
5
5 4 5
49 115 733 0.94 0.02 O. a 16 7 0.178 0.086 1. 605 0.36

0.12
0.47
0.01
0.008
4 0.089 0.802 0.18 0.06
2
390 916 5,867 7.53 0.17 0.132 58 1. 424 0.689 12.837 2.86 0.93 27 5.82
0.152
2.830
5 5
5
0.043
Folacin
Vitamin
0.63 0.20 6 1. 28
3 5 4
0.163
3 0.73
0.36
Vitamin A .
LIPIDS: Fattv acids: Saturated, 4:0, 6:0. 8:0. 10:0. 12:0, total.
g g g g
11. 59
6.57
3.29
52.58
14:0. 16:0. 18:0. Monounsaturated, '16:1. 18:1. 20:1 . 22:1 , Polyunsaturated. 18:2 . 18:3 . 1804 .
s
g g total.
0.08 0.05 7. 09 3.89 15.09 1. 35 13.74 3.74 3.16 0.58
0.48
s s
g g g
0.052 0.023 0.027 0.215 0.165 0.075 0.273
2
2 5
5 5
0.05 0.03 0.27 4.02 8.56

0.7b 2.20
0.02 0.01 0.14 1.10 4.28 0.38 3.90 1. 06 0.89

0.16 2.01
5 5
7. 79
2.12 1. 79
0.36 0.23 2.19 32.17 17.62 68.44 6.11 62.33 16.95 14.32 2.63
total
g g
s
g g g g g mg. mg. g g g g g
0.106 0.100
5 5
0.33
20:4.
20:5 .
22:5.
226 Cholesterol Phytosterols AMINO ACIDS:
55
10.975
3 1 1 1
2 2 1
31 0.075 0.308 0.365 0.594 0.672 0.163 0.130 0.289 0.285 0.524 0.230
15 0.038 0.154 0.182
248 0.603 2.468

2.917
Tryptophan
Threonine lsoleucine Leucine .. Lysine Methionine Cyvtine . Phenvtalanine ,
s
g g g g
Tvrosine
Valine Arginine,
Histidine.
Alanine Aspartic Glutamic
3.
s
acid acid. . g g g g g g
GIYI:-ine . Proline
Serine
I
0.133 0.544 0.643 1. 048 1.185 0.288 0.230 0.510 0.502 0.713 0.925 0.405 0.806 1. 312 1. 769 0.985
0.729
0.297
1
1
1 1
1 1
0.404 0.457 0.744
0.336 0.082 0.065 0.145 0.142 0.202 0.262

0.115
1 1 1 1
1
0.528
1; 00 3 0.558 0.413 0.299
0.372 0.502 0.207 0.150
0.229
0.279
4.754 5.375 1. 306 1. 043 2.313 2.277 3.234 4.196 1. 837 3.656 5.951 8.024 4.468 3.307 2.395
I~eight applies to slice, which is 4 by 4 by 3/32 in. Values based on data for products containing added sodium ascorbate. Some products may not contain added sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label. 3 Imputed values.
2
AH-8-7
NOB No.
(1979) 07047
Page LUNCHEON MEAT. Pork. canned
57

Mean Standard error Numbe, of Mmplel

Approximale measure and weight

Reluse:
A
PROXIMATE:
1 slice 21 91
E
1 oz 28.35 9
F
0
G
Water ..•
Food energy .
- f kcc.l kJ.
s
g
Protein (N X 6.25). Totallinld [tat} . Carbohydrate, total

Fiber, . Ash MINERALS: calcium. Iron
g g g
51. 55 334 1,399 12.48 30.28 2.06 0.00 3.64 6 0.72 10 82 215 1,289 1. 48 0.04 0.024 1 0.367 0.194 3.126 0.47 0.21 6 0.90
0.442 0.179 0.451 0.033 0.000 0.077 0.463 5.835 8.026 8.677 0.053 0.008 0.567 0.031 0.023 0.236 0.089 0.016 0.039
8 8 8 8 2 8 8 8 8 8 8 8 1 8 8 8 8 3 8 8
10.83 70 294 2.62 6.36 0.43 0.00 0.76 1 0.15 2 17 45 271 0.31 0.01 0.005 0.077 0.041 0.656 0.10 0.04
1
14.61 95 397 3.54 8.58 0.58 0.00 1. 03 2 0.20 3 23 61 365 0.42 0.01 0.007 0 0.104 0.055 0.886 0.13 0.06 2 0.25
233.83 1,517 6,345 56.61 137.33 9.34 0.00 16.50 27 3.27 45 373 976 5,847 6.69 0.17 0.109 5 1.665 0.880 14.180 2.15 0.95 27 4.07
Magnesium PhosphorusPotassium Sodium.
..
_
Zinc .. Copper. Manganese .

VITAMINS:
mg. mg . mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg . mg. mg. meg meg
Ascorbic acid. Thiamin .. Riboflavin. .

Niacin
...
Pantothenic: acid. Vitamin B6

Folacin ..
Vitamin 812 .
Vitamin A.
rEo
g
0.19
TU.
4:0. 6:0. 8:0. 10:0. 12:0. 14:0. 16:0. 18:0.

Monounsaturated~ total.
g
g g g
10.79
2.27
3.06
48.96
g g
g
16:1. 18:1. .. 20:1 .. .. 22:1 .. Pofyunsaturated~ total 18:2 . 18:3. 18:4. 20:4. 20:5. 22:5. 22:6.
g g
g
..
g
g
0.08 0.06 0.37 6.69 3.60 14.30 1.14 13.17 3.55 3.09 0.47
0.017 0.011 0.017 0.093 0.066 0.067 0.279
5 5 8 8 8 8 8
0.02 0.01 0.08 1. 41 0.75 3.00 0.24 2.77 0.75 0.65 0.10
0.02 0.02 0.10 1. 90 1. 02 4.05 0.32 3.73 1.01 0.87 0.13
0.35 0.29 1. 66 30.36 16.31 64.88 5.15 59.73 16.12 13.99 2.12
g
g g g g g
0.106 0.057
8 8
g
g mg.
Cholesterol
Phvtcsterols AMINO ACIDS: Tryptophan

Threonine.
mg.
g g g
62 0.124 0.493 0.577 0.965 0.943 0.338 0.215 0.497 0.388 0.661 0.877 0.362 0.887 1.162 1. 859 1.092 0.687 0.503
'j
7.847 1 3 3 3 3 1 3 3 3 3 3 3 3
13 0.026 0.104 0.121 0.203 0.198 0.071 0.045 0.104 0.081 0.139 0.184 0.076 0.186 0.390 0.229 0.144 0.106
18 0.035 0.140 0.164 0.274 0.267 0.096 0.061 0.141 0.110 0.187 0.249 0.103 0.251 0.527 0.310 0.195 0.143
283 0.562 2.236 2.617 4.377 4.277 1. 533 0.975 2.254 1. 760 2.998 3.978 1. 642 4.023 8.432 4.953 3.116 2.282
Isoleucine . Leucine- . Lysine

Methionine Cystine .
g g
g
Phenylalanine Iyr-asine Valine Arginine.

Histidine.
s
g
g g
10
Alanine. Aspartic acid . Glutamic acid.

Glycine.
Proline Serine
I
g g g g g g g
g
3 3
0.244
0.329
5.271
3 2
Weight applies to slice, which
s 4-1/4
by 4-1/4 by 1/16
in.
AH-8-7
MnR
M~
(197 9)
n
7rtAl:
LUNCHEON SAUSAGE, Pork and beef
Page 58
Amount Nutrients and units Mean A PROXIMATE: Water •.

Food energy B
in 100 grams, edible portion Standard

error C
Amount common
in edible portion
of
measures of food
measure and weight
Amount in edible portion of 1 pound of food as purchased Refuse:
Number of samples
D
Apprmdmate
slice 23 91
E
1 oz 28.35 9
F
a
G
Protein IN X6.25) Total lipid (fatl . • Carbohydrate, total

Fiber.
. {kcal kJ .
g g g g
Ash MINERALS: Calcium . Iron Magnesium Phosphorus. Potassium . Sodium. Zinc . .

Copper ..
58.62 260 1,089 15.38 20.90 1. 58 0.00 3.52 13

1. 43
0.870 0.490 0.625 0.105 1.088 0.048 0.543 7.342 9.888 32.498 0.152 0.005 3.022 0.004 0.009 0.202 0.160 0.018 0.153
O.all
6
6
6 6 6 6 6 6 6
6
13.48 60 251 3.54 4.81 0.36 0.00 0.81 0.33 3 28 56 272 0.56 0.02 0.010 0.050 0.045 0.811 0.09 0.05 0.45
4
3
16.62 74 309 4.36 5.93 0.45 0.00 1.00 0.40 4 34 70 335 0.69 0.02 0.012 5 0.062 0.055 1.000 0.10 0.06 0.56
4
265.89 1,181 4,941 69.78 94.80 7.18 0.00 15.95 57 6.46 64 552 1,113 5,360 11.11 0.36 0.191 86 0.984 0.885 15.998 1. 68 0.90 8.88
Manganese. VITAMINS:
Ascorbic add. Thiamin ..
2. •
mg. mg. mg. mg. mg. mg. mg . mg. mg. mg, mg. mg. mg • mg. mg.
meg meg
14 122 245 1,182 2.45 0.08 0.042 19 0.217 0.195 3.527 0.37 0.20
1. 96
6 4 6
Riboflavin.
Niacin Pantothenic Vitamin
..
acid.
86
Folacin . Vitamin B12 . Vitamin A • LIPIDS:

Fatty acids: Saturated, total .
6 6 6 2 6 6
{IlIL
IV.
g
g
4;0. 6:0. 8:0. 10:0. 12:0. 14:0. 16:0. 18:0.

7.62
1. 75
2.16
34.56
g
g g g
s
g
16:1. 18:1. 20:1. 22:1.

g g g g
g
0.02 0.02 0.30 4.63 2.65 9.93 0.83 9.11 2.05 1.77 0.28
0.007 0.003 0.009 o • 151 0.076 0.018 0.311
6 6 6 6
6
6 6
0.01 0.00 0.07 1.07 0.61 2.28 0.19 2.09 0.47 0.41 0.06
0.01 0.00 0.09 1. 31 0.75 2.82 0.23 2.58 0.58 0.50 0.08
0.10 0.08 1. 3 7 21.01 12.01 45.06 3.76 41.30 9.29 8.02 1. 27
18:2. 18:3. 18:4. 20:4.

20:5.
g
g
g g
g
0.067 O. a 32
6
6
22:5 . 22:6.
g g mg. mg. g g g g
64
3.565
15
18
289
AMINO ACIDS:
0.162 0.037 0.046 0.735 0.664 0.153 0.188 3.012 0.181 0.223 0.785 3.561 Leucine- • 0.294 0.363 5.806 1.280 g Lysine 1. 447 0.333 0.410 6.564 g Methionine 0.081 0.100 0.352 1.597 g Cystine .. 0.065 0.080 0.281 1. 27 5 g Pnenvtalanine 0.623 0.143 0.177 2.826 Tvrosine s 0.174 0.613 0.141 2.781 Valine s 0.200 0.871 0.247 3.951 g Arginine. 1.130 0.260 0.320 5.126 g Histidine. 0.114 0.495 0.140 2.245 g Alanine. 0.984 0.226 0.279 4.463 g Aspartic acid . 1.602 0.368 0.454 7.267 g Glutamic-add. 2.161 0.497 0.613 9.802 g Glycine. 1.203 0.277 0.341 5.457 g .. Proline 0.891 0.205 0.253 4.042 g Serine 0.645 0.148 0.183 2.926 1 Weiqht applies to slice which is 4 in diam., 1/8 in th ck; 10 per 8 oz pkg. 2 Values based on data for productscontainingadded sad urnascorbate. Some productsmay not containadded sodium ascorbateand their ascorbicacid content would be negliqible;refer to ngredientlistingon label.
Isoleucine •
Tryptophan Threonine,
AH-8-7 (1979) NOB No. 07090
LUXURY LOAF, Pork
Page 59
Amount Nutrients and units Mean A PROXIMATE: Water •.

Food energy B
in 100 grams, edible

Standard error
portion
Number of semples D
Amount 1 pound Relu .. : 0
2 slices 56.7 9
E
Approximate
measure
1 slice or 1 oz = 28.35 gl
F
and weight
Protein (N X 6.25). Total lipid (fat) . Carbohydrate, total Fiber. Ash MINERALS:
Calcium.
. {kcal kJ .
g g g
142 591 18.38 4.85 4.90 3.63 36

1. 0 5
68.25
0.225 0.232 0.309 0.170 5.977 0.191 0.707 12.662 18.085 95.799 0.064 0.007 0.005 0.854 0.039 0.024 0.315 0.115 0.027 0.245
4 4 4 4
4 4 4
335
38.70 80 10.42 2. 75 2.78 2.06
19.35 40 167 5.21

1. 37 1. 39
309.58 640 2,679 83.35 22.00 22.23 16.44 164 4.74 91 839 1,708 5,555 13.83 0.45 0.186
94
s
mg.
1. 0 3
Iron Magnesium Phosphorus Potassium.

Sodium ..
mg. mg. mg.

mg ,
mg.
mg. mg.
Zinc .. Copper Manganese . VITAMINS: Ascurbic acid ~ Thiamin, Nlacln .. Pantothenic acid, Vitamin B6 Folacin
Vitamin 812 ' Riboflavin,
mg. mg.
mg.
20 185 377 1 ,225 3.05 0.10 0.041 21 0.707 0.297 3.482 0.52 0.31
1. 37
4 4 4 4 4
21 0.59 11 105 213 694 1. 73 0.06 0.023 12 0.401 0.168 1. 974 0.29 0.18 0.78
10 0.30 6 52 107 347 0.86 0.03 0.012 6 0.200 0.084 0.987 0.15 0.09 0.39
mg.
mg .
mg.
mg, meg meg
4 4 4 2 4 4
3.207 1. 347 15.794 2.34 1. 41 6.20
Vitamin A ' LIPIDS:

Fatty acids: Saturated, total,
{RE.
g g g g g
lV.
4:0.
6:0.
1. 58
0.89
0.45
7.14
8:0.
10:0.
12:0. 14:0. 16:0. 18:0. Monounsaturated,

16:1.
s s
g g
0.02 0.01 0.06 0.97

0.52
total,
18:1 . 20:1 .
22:1 .
g g g g g g
2.33 0.18 2.15 0.51 0.46 0.05
0.003 0.002 o. a 11 0.073 0.040 0.017 0.144
4 4 4 4 4 4
4
0.01 0.00 0.03 0.55 0.29 1. 32 0.10 1. 22 0.29 0.26 0.03
0.01 0.00 0.02 0.28 0.15 0.66 0.05 0.61 0.14 O. 13 0.01
0.08 0.03 0.27 4.41 2. 35 10.56

0.83 9.73
Polyunsaturated, 18:2. 18:3. 18:4. 20:4. 20:5. 22:5 . 22:6. Cholesterol

Phvtosterols .
total
g g
g g
0.053 0.009
4 4
2.30 2. a 7 0.22
s
g
g mg. mg.
g
36 0.214 0.879 0.814 1. 517 1. 6 52 0.468 0.153 0.718 0.644 1.171 0.655 1.073 1. 740 2.940 0.929
0.911 0.894
4.589
4 1
20 0.121 0.498 0.462 0.860 0.937 0.265 0.087 0.407 0.365 0.664 0.371 0.608 0.987 1. 667 0.527 0.517 0.468
0.507
10 0.061 0.249 0.231 0.430 0.468 0.133 0.043 0.204 0.183 0.253 0.332 0.186 0.304 0.493 0.833 0.263 0.258
162 0.971 3.987 3.692 6.881 7.493 2. 123 0.694 3.257 2.921 4. a 55 5.312 2.971 4.867 7.893 13.336 4.214 4.132 3.747
AMINO ACIDS: Tryptophan Threonine.

Isoleucine •
s
g
Leucine', . Lysine Methionine

Cystine ..
g g
1 1
1
Phenylalanine Tvrosine Valine Arginine Histidine. Alanine, Aspartic acid .

Glutam ic acid, Glycine,
g
g g g
1 1 1 1 1
0.826 0.234 Weight applies to slice, which is 4 by 4 by 3/32 in. ' Values based on data for products containingadded sodium ascorbate. Some productsmay not contain added sodium ascorbateand their ascorbic acid content would be negligible;refer to ingredientlisting on label.
1
Proline Serine
1 1 1
1 1
AH-8-7 (1979) NDB No. 07060
MORTADELLA. Beef. pork
Page
60
Amount Nutrients and units Mean A PROXIMATE:

Water. Food energy g .
in 100 grams, edible Standard

error
portion
Number of samples D

Appr;)ltmate measure and weight
1 slice 15 9 I
E
28.35 9
F
1 oz
Amount in edible portion of 1 pound of load as purchased -----------Refuse: 0
Total lipid (fat) . Ash .. MINERALS:

Calcium. Iron Carbohydrate, fiber,
ProteinX 6.25) . (N
total
. {k.cal hJ .
g g g g g mg.
1.300 16.37 25.39 3.0S 2.89

1. 40 11
311
52.30
0.710 0.937 1.139 0.156

1. 828 0.079 0.246 2.237 17.175 65.485 0.090 0.010
14 14 14 12
5
5 4
7.85 47 195 3.81 0.46 0.43 3 0.21

2.46
369 4.64 7.20 0.87 0.82 5 0.40 3 27
88
14.83
237.24 1.409 5,897 74.26 115.16 13.84 13.10 81 6.37 52 440 739 5,653 9.53 0.26 0.136 118 0.540 0.694 12.125 0.567
6.71
mg.
mg. mg. mg_ mg. mg.
18
Magnesium
Phosphorus
5
5
Potassium.
Sodium.
Zinc. . Copper _ Manganese . VITAMINS:

Ascorbic acid.
2•
mg.
mg. mg. mg.
97 163 1,246 2.10 0.06 0.030 26 O. 119 0.153 2.673 0.12

1. 48
4 4 4
1
24 18 i 0.32 0.01 0.004 4 0.018 0.023 0.401 0.019 0.22
15
353 0.60 0.02 0.008 0.034 0.043 0.758 0.035 0.42

7
46
Thiamin.
Riboflavin. Niacin Pantothenic acid, .
mg.
mg_
Vitamin B6
Folacin
Vitamin 812 Vitamin A . LIPIOS: Fatty acids:

Saturated, total .
r
g
mg. mg. meg meg

E IV .
2.415 0.004 0.006 0.185 0.030 0.065
27
27
6
4
4
4:0. 6:0. 8:0. 10:0. 12:0. 14:0. 16:0. 18:0. Monounsaturated, 16:1 . 18:1 .. 20:1 _ , 22:1 . Polvunsaturated, 18:2, 18:3 . 18:4. 20:4.
20:5 .
9.51
1. 4 3
2.7a
43.15
g
g g
s 0.12 0.07 0.51 5.43 3.22 11.38 1. 14 10.24 3.12 2.91 0.22 0.032 0.024 0.045 0.437 0.204 0.064 0.768 0.165 0.031 4 4 4
4 4 4
total.
g g g g g
0.02 0.01 0.08 0.81 0.48 1. 71 0.17 1. 54 0.47 0.44 0.03
0.03 0.02 0.15 1. 54 0.91 3.23 0.32 2.90 0.89 0.82 0.06
0.53 0.32 2.33 24.63 14.63 51.62 5.16 46.47 14.17 13.18 0.99
g total
g
g g
4 4
s
s
g
22:5 . 22:6. Cholesterol Phvtostercls AMINO ACIDS: Tryptophan Threonine .

lsoeuclne .
g
mg.
mg.
g g g
56 0.152 0.633 0.708 1.213 1. 262 0.394 0.204 0.598 0.530 O. 735
1. 025
2.055
8 0.023 0.095 0.106 0.182 0.189 0.059 0.0 31 0.090 0.080 O.110 0.154 0.078 0.172 0.237 0.393 0.198 0.165 0.100
16 0.043 0.179 0.201 0.344 0.358 0.112 0.058 0.170 0.150 0.208 D.291 0.147 0.326 0.448 0.742 0.374 0.312 0.188
253 0.689 2.871 5.502 5.724 1. 787 0.925 2.713 2.404 3.334
Leucine. ~ . ty,ine Melhionine Cy.lin •.. Phenylalanine Tyroline Va~ine Arginine.

Histldlne.
s
g
g g g
3.211
g
g
g g
g g
Alanine.
Aspartic acid.
Glutamic acid. Glycine . Proline _ . Se-Ine
8
g
Weight applies to slice packaged 15 per 8 oz pkg . • ,Values b~sed on data for products containing added thelr ascorb1c aCld content would be negligible; refer
0.520 1.149 1. 580 2.619 1. 318 1. 099 0.664

sodium ascorbate. Some products to ingredient listing on label.
2.359 5.212 7.167 11.880 5.978 4.985 3.012

ascorbate
4.649
may not
and
AH-8-7 (1979) NDB No. 07050
MOTHER'S LOAF, Pork
Page
61
Amount Nutrients and units Mean A PROXIMATE: Water. . . Food energy Protein (N X 6.25) . Total lipid (fat) . Carbohy~rat., total Fiber. A,h · . MINERALS: Calcium.
tron
in 100 grams,
edible
portion Number 01 sampfes D

ApproJ(imate measure and weight =
Amount 1 pound R,'use: 0
Standard
error
51 ice
II
21
gl
E-----F
1 DZ 28.35 9
g . {keal 9 9
kJ .
9
9
1,179 12.07 22.30 7.53 3.20 43

1. 32
282
54.90
0.264 0.033 0.493 0.000 1.453 0.171 0.333 0.577 7.506 68.286 0.145 0.010 0.009 0.000 0.096 0.012 0.039 0.065 0.023
0.141
3
3
11. 53 59 248 2.53 4.68 1. 58 0.67 0.28 27 47 237 0.30 0.02 0.014 0 0.116 0.036 0.656 0.10 0.04 0.22
3 9
15.56 80 334 3.42 6.32 2.14 0.91 12 0.38

64
249.03 1,278 5,349 54.74 101.15 34.17 14.52 194 6.00 71 1,021 5,112 6.50 0.41 0.299
5 585
9 mg.
mg.
Magnesium Phosphoru, Potassium . Sodium .. Zinc · . Copper .. Manganese . VITAMINS:

Ascorbic acid.
·.
3
3 3 3
mg.
mg.
1,127
16 129 225
0.09 0.066 1 0.550 0.170 3.123 0.47 0.18 1.05
1. 43
3 3 3 3
3 3
37
320 0.41 0.03 0.019 0.156 0.048 0.885 0.13 0.05 0.30
0
Thiamin. Riboflavin .
Niadn Pantothenic
·.
·.
acid.
mg.
mg. "iK· meg meg
Vitamin 66
Folacin.
r\
3 3 2 3 3
14.166 2.11 0.83 4.76
0.771
2.495
Vitamin B12 . Vitamin A .
(RE.
s
g
IU.
LIPIDS:
Fatty acids: Saturated, total. 4:0. 6:0. 8;0. 10:0. 12:0. 14:0. 16:0. 18:0. Monounsaturated, 16:1. 18;1 . 20:1. ', 22;1 ...
Polyunsaturated,
7.95
1. 6 7
2.25
36.08
g g g g
s
g g
total.
g
K K K g g g
0.03 0.01 0.26 4.97 2.69 10.34 0.67 9.68 2.58 2.32 0.26
0.011 0.003 0.008 0.133 0.156 0.012 0.195
3 3 3
3
0.01 0.00 0.05 1. 04 0.56 2.17 0.14 2.03 0.54 0.49 0.05
0.01 0.00 0.07 1. 41 0.76 2.93 0.19 2.74 0.73 0.66 0.07
0.13 0.05 1.16 22.56 12.18 46.91 3.03 43.89 11.70 10.54 1.16
total
18:2. 18:3. 18:4. 20:4. 20:5. 22:5. 22:6. Cholesterol Phytosterols • AMINO ACIDS: Tryptophan Threonine. Isoleucine . Leucine· • Lysine , Methionine CYltine •• Phenylalanine T¥,"oslne Valine Arslnlne. Histidine. Alanine •• A.partle acid . Glutamic acid. Glycine.
g g
g
0.031 0.003
3 3
g
g mg. mg.
45
2.333
13
203
g g
9 g
g g
g
S
g
·.
g
g g
B
g
Proline
Serine
B
g g
Weight applies to slice, which is 4-1/4 by 4-1/4 by 1/16 in.
AH-B-7 (1979) NOB No. 07061
NEW ENGLAND BRAND SAUSAGE. Pork. beef
Page
62

Standard error C Number of 'J8mples D

Refuse:
·---------A-----------------PROXIMATE:
sl i ce ; 23 9'
1
E
Approxtmate
measure and we.g.ht
1 oz
F
a
G
28.35 9 18.93 46 191 4.89 2.15 1.37 0.00 1. 01 2 0.27 4 39 91 346 0.77 0.03 0.010 6 0.181 0.010 0.986 0.19 0.10 0.38
2
Water ...
Food energy Protein (N X
g kJ.
. {kcal
Total lipid (fat) . Carbohydrate. total Fiber. Ash ..

MINERALS:
6.25).
8 g g g
161 673 17.27 7.58 4.83 0.00 3.55 7 0.94 16 136 321 1,220 2.70 0.10 0.036 21 0.640 0.248 3.478 0.68 0.36 7 1. 34
66.77
0.567 0.284 0.122 0.129 0.333 0.064 0.654 12.213 10.124 84.892 0.195 0.020 0.006 1.183 0.023 0.005 0.278 0.210 0.095 1.856 0.107
38 38
6
6
6 6
15.36 37 155 3.97 1. 74 1. 11 O. 00 0.82 2 0.22 4 31 74 281 0.62 0.02 0.008 0.147 0.057 0.800 0.16 0.08
2 5
302.86 730 3.052 78.32 34.40 21.92 0.00 16.10 33 4.28 72 618 1,457 12.25 0.44 0.163
Calcium .
Iron ..
Magnesium Phosphorus Potassium Sodium .. Zinc

Copper ..
mg. mg. mg. mg. mg.

mg.
mg. mg. .
,2 •
Manganese
mg.
6 6 6 6 6
5
5,534
VITAMINS: Ascorbic acid
Thiamin .. ,. Riboflavin Niacin .... Pantothenic acid.

Vitamin 86 .
mg. mg. mg. mg. mg.

mg.
6
6 2
FOlacin •.. Vitamin B12.

Vitamin LIPIDS: A.
meg
meg RE. { /U.
6 3 6
0.31
95 2.903 1.125 15.776 3.08 1. 61 31 6,06
Fatty acids:
Saturated,
total.
4:0. 6:0. 8:0.

10:0.
g g g g g g g total . g g g g g g g g g
2.56
0.59
0.72
11.60
12:0. 14:0. 16:0. 18:0.

Monounsaturated,
16:1 . 1&1 . 20:1. . . . 22:1. . . . Polyunsaturated, total

18:2. 18:3. 18:4. 20:4.
o. a 1 0.01 0.10 1. 62 0.83 3.64 0.3U 3.33

0.72 0.64 0.09
0.003 0.002 0.006 0.029 0.015 0.012 0.060
6 6 6
6 6
6 6
0.00 0.00 0.02 0.37 0.19 0.84 0.07 0.77 0.17 0.15 0.02
0.00 0.00 0.03 0.46 0.23 1. 03 0.09 0.94 0.20 0.18 0.02
0.04 0.02 0.46 7.33 3.75 16.49 1. 37 15.11

3. Z 7 2.88 0.39
s s
g
0.033 0.014
6
6
20:5. 22:5.
22:6.
Cholesterol Phytosterol,
AMINO ACIDS: Tryptophan Threonine.
mg. mg.
g
49
.
4.152
11
14
221
0.193 0.044 0.055 0.875 0.757 0.174 0.215 3.434 0.761 0.175 0.216 3.452 g t.euctne. . 1.363 0.313 0.386 6.183 l.vsine .. s 1.511 0.348 0.428 6.854 g Methionine 0.446 0.103 0.126 2.023 g Cystine .. 0.246 0.057 0.070 1.116 Phenylalanine s 0.684 0.157 0.194 3.103 g Tvrostne 0.533 0.123 0.151 2.418 Valine s 0.803 0.185 0.228 3.642 g Arginine. 1. 201 0.276 0.340 5.448 g Histidine. 0.652 0.150 0.185 2.957 g. Alanine. 1. 039 0.239 0.295 4.713 g Aspartic acid . 1. 639 0.377 0.465 7.435 g Glutam ic acid. 2.585 0.595 0.733 11.726 g Glycine. 0.946 0.218 0.268 4.291 g. Proline . 0.761 0.175 0.216 3.452 g. Serine . 0.686 0.158 0.194 3.112 1 Weight applies to slice, which is 4 in diam., 1/8 in thick; 10 per 8 oz pkg. 2 Values based on data for products containing added sodium ascorbate. Some products may not contain added sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label.
Isoleucine .
AH-8-7 (1979) NOB No. 07091
OLIVE LOAF. Pork
Page
63

Mean

Standard error C Number of samples

Appro)Cirnate measure .and weight
Amount
Refuse;
in edible portion of -~-----
1 pound of food as purchased 0

G
------------A-----------------PROXIMATE: Water. _ Food energy Protein {N X 6.25). Total lipid (fat) .. Carbohydrate, total Fiber, A,h . MINERALS: Calcium. Iron ..
2 slices 56.7 g
E
1 slice or 1 OZ = 28.35 g'

f
.1 kcal
g g
kJ .
58.18 235 983 11.84 16.50 9.16 4.33 109
0.694 0.084 0.503 O.
4 4 4 4 4 4 4 4 4 4 4 4 3 4 4 4 4 2 4
32.99 133 557 6.71 9.36 5.20 2.45 62 0.31 11 72 169 842 0.78 0.03 0.020 5 0.167 0.147 1. 040 0.44 0.13 0.71
16.49 67 279 3.36 4.68 2.60 1. 2 3 31 0.15 5 36 84 421 0.39 0.01 0.010 2 0.084 0.074 0.520 0.22 0.07 0.36
263.88 1,065 4,457 53.69 74.84 41. 56 19.62 496 2.46 86 577 1,348 6,733 6.24 0.23 0.159 40 1.338 1. 1 79 8.324 3.49 1. 04 5.69
.g
g
a 75
mg.
mg. mg. mg. mg. mg.
MagneSium
lin'
Copper.
mg.
mg.
Manganese .
VITAMINS: Ascorbic Thiamin. acid ~
mg. mg. mg.

mg.
19 127 297 1,484 1. 38 0.05 0.035 9 0.295 0.260 1.835 0.77 0.23 1. 26
0.54
9.232 0.177 1.000 7.487 10.086 68.005 0.025 0.014 0.007 2.015 0.012 0.014 0.096 0.090 0.058 0.155
Rtboflavin
Nracin
.•
Pan tcthenic acid.

Vitamin Folacin Vitamin 86 ... .
mg. mg. mg.

meg
B12 .
meg
RE. { JU.
Vitamin A .
LIPIDS: Fatty acids: Saturated, 4:0.
total .
6:0. 8:0. 10:0. 12:0. 14:0. 16:0. 18:0. Monounsaturated) 16:1. 18:1. 20:1 . 22:1 .
Polyunsaturated,
g g g
5.85
3.31
1. 66
26.51
g
g g g g
total.
g g g
g
g g g g g g g g g
0.01 0.01 0.27 3.54 2.02 7.87 0.66 7.21 1. 94 1.82 0.11
0.009
0.047 0.109 0.109 0.085 0.346
0.004
4 4 4 4 4 4 4
0.01 0.01
2.01 1.15 4.46 0,37 4.09
0.15
0.00 0.00 0.08 1. 00 2.23 0.19 2.04 0.55 0.52 0.03
0.57
0.04 0.04 1. 21 16.06 9.17 35.68 2.97 32. 7 1 8.78 8,26 0.52
totar
18:2. 18:3. 18:4. 20:4. 20:5.

12:5.
0.094 0.038
4 4
1.10 1. 0 3 0,06
22:6.
Cholesterol Phvtosterofs AMINO ACIDS: Tryptophan
mg. mg.
g g g g g g g g g g
38 0.104 0.472 0.420

0.869
4.177
3
1
22
0.059
0.268
11 0.029
174 0.472 2.141 1. 905 3.942 3.670 1. 365 0.653 1.901 ]. 737 2.304 2.644 1. 325 2.799 4.314 8.705 3.084 3.765 2.345
Threonine.
Isoleucine •
Leucine- . .
Lysine Methionine Cystine ••
Valine . Arginine. Histidine.
g
g g g g
Alanine.
Aspartic acid . Glutamic acid.
Glycene .
Proline Serine ... •
g
g
0.809 0.301 0.144 0.419 0.383 0.508 0.583 0.292 0.617 0.951 1. 919 0.680 0.830 0.517
1 1
1 1 1 1 1 1 1 1
0.238 0.493 0.459 0.082 0.238 0.217 0.288 0.331 0.166 0.350 0.539
0.171
O. 119 0.246 0.229 0.085 0.041 0.109 0.144 0.165 0.083 0.175 0.270
0.134
0.119
1 1 1
1 1
0.386 0.471 0.293
1.088
0.544
0.193 0.235
0.147
, Weight applies to slice, Which is 4 by 4 by 3/32 in. 2 Values based on data for products containing added sodium ascorbate. Some products may not contain added sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label. AH-8-7 (1979) NDB No. 07051
PASTRAMI, Turkey
Page
64
Amount in 100 grams, edible portion
Nutrients and units

Moan A
PROXIMATE: Water ~ . Food energy Protein X 6.25) . Total lipid {fat) . Carbohydrate, total Fiber Ash .. Standlrd
error

2 slices E

Refu .. :
Number of samples D
56.7 9
1 pkg, net wt, 8 oz 227 9

F
0
G
g . {kcal
IN
kJ . g g
g g g mg.
70.64 141 589 18.36 6.21 1. 66 3. 13 9 1. 66 14 200 260 1 ,045 2.16 0.05
1. 807 0.491 0.608 0.347 1. 153 0.385 60.500 296.500
4 6 6 4 4 4 1 1 2 4 1 1
40.05 80 334 10.41 3.52 0.94

1.77
160.36 320 1,338 41. 68 14.10 3.77 7.09 20 3.77 32 454 589 2,372 4.90 0.12
320.43 639 2,673 R3.29 28.17 7.53 14.18 40 7.54 64 907 1,177 4,740 9.80 0.24
MINERALS:
Calcium.
Iron
mg.
mg. mg.
Magnes.ium Phosphorus Potassium

Sodium.
mg.
mg. mg. mg. mg. mg. mg. mg. mg. mg. mg.
meg
Zinc
Copper
5 0.94 8 113 147 593 1. 22 0.03
Manganese .
VITAMINS:
Ascorbic acid.
Thiamin. Riboflavin Niacin Vitamin 86 Folacin .. Vitamin Vitamin B 12 . A. .
Pantothenic acid.
0.055 0.250 3.527
0.005 0.020
2 2
0.031 0.142 2.000
0.125 0.568 8.006
0.249 1.134 15.998
IRE.
g g g
meg IV.
Saturated, total.
4:0. 6:0. 8:0. 10:0. 12:0. 14:0. 16:0. 18:0. Monounsaturated, total. 16:1. 18:1 ... 20:1 . 22:1 . Polyunsaturated, 18:2 . 18:3 . 18:4. 20:4. 20:5. 22:5 . 22:6. Cholesterol Phytosterots AMINO ACIDS: Tryptophan Threonine. tsc.eucine . Leucine. . Lysine Methionine Cystine .. Phenvtalanine
1.81
1. 03
4.11
8.21
g
g
g g
g
g
g g g
g
total g
g
g g
0.01 0.04 1. 11 0.45 2.05 0.34 1. 66 0.01 0.01 1.59 1. 32 0.07 0.12 0.02 0.02
0.00 0.02 0.63 0.25 1. 16 0.19 0.94 0.01 0.00 0.90 0.75 0.04 0.07 0.01 0.01
0.02 0.10 2.51 1. a 1 4.64 0.76 3.77 0.02 0.02 3.60 2.99 0.17 0.28 0.04 0.05
0.04 0.20 5.02 2.02 9.28 1. 5 2 7.53 0.05 0.04 7.19 5.98 0.33 0.56 0.08 0.11
s
g g g mg. mg.
g
g
s
g
g
g g
T¥losine
Valine Arginine. Histidine. Alanine . Aspartic acid . Glutamic acid. Glycine. Proline-
g g
g g
g
g g
g
g g g
Serine
0.203 0.798 0.918 1.421 1. 662 0.512 0.206 0.715 0.694 0.952 1. 290 0.549 1.166 1. 761 2.920 1.103 0.850 0.806
0.115 0.452 0.521 0.806 0.942 0.290 0.117 0.405 0.393 0.540 0.731 0.311 0.661 0.998 1. 656 0.625 0.482 0.457
0.461 1. 811 2.084 3.226 3.773 1.162 0.468 1. 623 1. 575 2.161 2.928 1. 246 2.647 3.997 6.628 2.504 1. 930 1. 830
0.921 3.620 4.164 6.446 7.539 2.322 0.934 3.243 3.148 4.318 5.851 2.490 5.289 7.988 13.245 5.003 3.856 3.656
AH-8-7 (1979) NDB No. 07052
pAri.
CHICKEN LIVER. Canned
Page 65
Amount in 100 grams. edible portion NlItrients and units

Mean
A B Stand.", error Number of IImptel
Amount in edible portion of common measures of food 1 tbsp 13 9

E
ApproJCimatB measure and weight 02

Refuse:
1 28.35 9
0
G
PROXIMATE: Water.
Food energy Protein (N X T otallipid (fat) Carbohydrate, Fiber. Ash
6.25).
. total
. {ke.1 kJ. g g g g
g
201 841 13.45 13.10 6.55
0.093 0.154 0.200
5 5
26 109 1.75 1.70 0.85
57 238 3.81 1.86

3.71
912 3,814
61. 0 1
59.44 29.72
MINERALS:
Calcium.
ITOn
mg. mg. mg.

mg. mg .
10 9.19
0.462 0.158
5
5
1.19
2.60
47 41.67
Potassium .Sodium . Zine.

Copper
mg. mg. mg.

mg.
Manganese . VITAMINS: Ascorbic acid. Thiamin .

Riboflavin .
Niacin Pantothenic add.

Vitamin Folacin Vitamin Vitamin B6 B12 . A.
{RE.
g
mg. mg. mg. mg. mg. mg. meg meg

IU.
10 0.052 1. 401 7.517
0.481 0.003 0.032 0.065
5 5 5 5
1 0.007 0.182 0.977
0.015 0.397 2.131
44 0.236 6.355 34.097
L1PIDS:
Fatty acids: Saturated, total. 4:0, 6:0. 8:0, 10:0. 12:0. 14:0. 16:0, 18:0, Monounsaturated, total. 16:1, 18:1, 20:1 . 22:1 . Polyunsaturated, 18:2. 18:3. 18:4 . 20:4, 20:5. 22:5,
724
34.698
94
205
3,285
g g
g 8
total
g g
22:6,
Cholesterol Phytosterol<
g mg , mg. g g
AMINO ACIDS:
TTyptophan
Threonine.
Isoleucine
leucine r
Lysine Methionine Cystine Phenylalanine !¥rosine Valine
Arginine.
Histidine.
g g g g g g g g
g g
Alanine.
Aspartic. acid • Glutamic Glvcin •. Proline Serine acid.
g g
g
g
AH-B-7
NDB No.
(1979)
07053
plrE'.
Page 66
GOOSE LIVER. Smoked. canned
Amount Nutrillllts and units

Mean

Standard Number of
Amount
in edible portion
measure
of
common measures of food 1 tbsp = 13 9

E Approximate and weight

Refu",:
-----------A--------------PROXIMATE:
errol
C
sample.
1 oz 28.35 9
--------
0
G -----
D ------
Water •.
Food energy
37. a 4
462
2.599 0.778 2.666 0.258
15
Protein (N X 6.25) . Total lipid (fat} . . Carbohydrate, Fiber. A,h .: MINERALS: total
. Ikeal kJ .
K g
g
s
mg. mg. mg. mg. mg. mg. mg. mg. 'ng. mg. mg. mg. mg. mg. mg.
meg
1,934 11.40 43.84 4.67 0.00 3.05
15 14
15
60 251 1. 48 5.70 0.61 O.00 0.40
4.82
10.50 131
548
12.43
3.23
1. 32 O. 00 0.86
168.01 2,096 8.772 51. 71 198.86 21.18 0.00 13.83
Calcium. iron .. Magnesium

Phosphorus
Potassium Sodium Zinc. .•

Copper.
Mangane_se .
VITAMINS: Ascorbic acid. Thiamin ..
Riboflavin ..
Niacin .. _. acid. Pantothenic
0.088 0.299 2.510
0.007 0.005 0.056
5
5
0.011 0.039 0.326
0.025 0.085 0.712
0.399 1. 356 11.385
Vitamin B6 Folacin ... Vitamin A .

Vitamin 812 _
IW.
RE.
g
meg
9.40
0.110
1. 22
2.66
42.64
Saturated, total. ~O. ~O.

&0.
1~0.
12:0.
g g g I
g
I~O.
16:0. 18:0. Monounsaturated,
g
g
s
total. g g g
g
16:1 . 18:1 . 20:1 . 22:1. P-olyunsaturated, total 18:2: 18:3.

18:4.
s
g g g
g g g
20:4. 20:5. 22:5.

22:6. Cholesterol Phytosterols AMINO ACIDS: Tryptophan Threonine. Isoleucine Leucine·. .
mg. mg.
g g g g g g g g
150
20
43
680
Lysine
Cystine T¥""ine
..
..
Methionine
Pheny_lalanine Valine . Arglnlne .

Histidine. Alanine. Aspartic acid . Glutamic acid. Glycine -. Proline Serine .
s
g g
g g g g
g
AH-8-7
NOB No.
(1979) 07054
p,h(
Page
67
LIVER. Not specified,
canned

Maan
A B Standard
error
Amount in edible portion of common measures of food 1 tbsp 13 9

E Approx,rnate measure and weight
Amount inedible portion of 1 pound of food as purchased
Number of samplls
1 oz 23.35 9
f
Refuse: 0
G
PROXIMATE:
Water. Food energy Protein (N X 6.25) Total lipid (fat) . Carbohydrate. fiber Ash total
.1 n .
heal g g g g mg. mg. mg. mg. mg. mg.
1,335
53.90 319 14.20 28.00
0.885 0.348 1. 202 0.316 0.126 9.487 0.443 23.085 11.0 68 35.101
10 10 10 10 10 10 10 1 10 10 10
1. 50
7.01 41 174 1. 85 3.64 0.20 0.29 0.72 2 26 18 91 0.05 0.016

9
378 4.03 7.94 0.43 0.62 20 1.56 57 39 198 O. 11 0.034 0.009 0.170 0.936 0.34 0.02 17 0.91 936
4
90
15.28
244.49 1,447 6,054 64.41 127.01 6.80 9.98 318 24.95 59 626 3,162
1. 81 0.544 907
MINERALS: Calcium.
Iron
2.20 70 5.50 13 200 138 697 0.40 0.120 0.030 0.600 3.300 1. 20 0.06 60 3.20 3.300
2
Magnesium
Phosphorus
Potassium
Sodium
Zinc
Copper.
mg.
mg. mg. mg. mg. mg. mg. mg. meg meg
mg.
Manganese . VITAMINS: Ascorbic acid. Thiamin.

Ribofl"in Niacin .
0.247 0.003 0.063 0.190
Pantothenic
Vitamin 86 812 A.
acid.
folacin.
Vitamin Vitamin .
IRE.
g g g g
10 10 10 10 1 1 1 1 10
0 0.004 0.078 0.429

0.16
0.01 8 0.42
0.136 2.722 14.969 5.44 0.27 272 14.52 14,969
/u.
LIPIDS:
939.196
429
4:0.
6:0.
8:0.
10:0. 12:0. 14:0. 16:0. 18:0. Monounsaturated, 16:1. 18:1 . 20:1 . 22:1 . Polyunsaturated, 18:2. 18:3. 18:4. total total.
s
g g g g g
s s
g g g
g g g
s
g g
20A.
20:5 .
22:5. 22:6.
Cholesterol Phytosterol,
s
mg. mg. g g
AMINO ACIDS:
Tryptophan Threonine Isoleucine ,
s
g g g
Leucine. . Lysine .. Methionine

Cystine .• Phenylalanine
s
g
Tvrusine
Valine
Arginine.
Histidine.
s
g g
s
g
Alanine •
Aspartic add . Glutamic add,
Glycine.
Proline
g
g
Ser-ine
0.157 0.568 0.554 1.050 0.838 0.284 0.170 0.582 0.454 0.768 0.895 0.298 0.952 1.163 1. 904 1.363 0.995 0.595
1 1 1 1 1
O.020 0.074 0.072 0.137 0.037 0.022 0.076 0.059 0.100 0.116 0.039 0.124 O. 151 0.248 0.177 0.129 0.077
0.109
0.045 0.161 0.157 0.238 0.OB1 0.048 0.165 0.129 0.218 0.254 0.084
0.298
1 1 1 1 1 1 1 1 1
1
0.330 0.540 0.386 0.282 0.169
0.270
4.318 5.275 8.637 6.183 4.513 2.699
4.060 1. 352
0.712 2.576 2.513 4.763 3.801 1. 288 0.771 2.640 2.059 3.484
AH-8-7 (1979) NOB No. 07055
PEPPERED LOAF, Pork, beef
Page
68
Amount in 100 grams,edibleportion Nutrientsand units

Mean A PROXIMATE:
Water •• Standard error C Number of
Amount inedibleportionof
common measures of food
measure

Reiu~Q:
$8mpJas D
B g.
. {kcal
slices 56.7 9
£
Appr()ximate
1 slice or 1 02 = 28.35 91 F
and weight
0
G
Food energy Protein(NX6~25) Total lipid (fat) . Carbnhvdrate, total Fiber. As" MINERALS: Calc.ium. Iron Magnesium Phosphorus Potassium , .
kJ ' g
g
s
g
g mg. mg. mg. mg. mg. mg.
67.37 148 620 17.27 6.37 4.60 4.40

M 1. a 7
0.536 0.120 0.233 0.208 5.608 0.050 0.882 16.643 23.096 20.276 0.233 0.023 0.014 5.840 0.084 0.009 0.139 0.115 0.015 0.279
3 3
3
38.20 84 351 9.79 3.61 2.61

2.49
19.10 42 176 4.90 1. 81 1. 30

1. 2 5
305.58 672 2,810 78.32 28.88 20.86 19.96

243
..
3
3 3
3 3
Sodium _. Zinc
..
Copper . Manganese . VITAMINS: Ascorbic: acid2,

ThiaminRlboflavir . •..
mg . mg. mg.
mg. mg. mg. mg,
20 170 394 1,523 3.23 0.12 0.064 25 0.377 0.303 3.080 0.53 0.27 1.96
3 3 3 3 3 3
3
3
30 0.61 12 96 224 864 1.83 0.07 0.036

14
0.30 6 48 112 432 0.92 0.03 0.018 0.107 0.086 0.873 0.15 0.08 0.56
7
15
771 1 ,789 6,910 14.66 0.54 0.290 115

1. 710 L 374 13.971 2.38 1. 22
92
4.85
Niac.in Pantothenic. acid. Vitamin B6

Folacin .
mg-,
mg, meg meg
0.214 0.172 1.746 0.30 0.10 1.11
Vitamin B12 .
Vitamin A.
{RE.
9 9 g 9 g g g 9 9
8.90
/U.
LIPIDS: Fattv aclds: Saturated, total. 4:0. 6:0. 8:0. 10:0. 12:0. 14:0, 16:0. 18:0.
Monounsaturated~ total.
2.29
1. 30
0.65
10.37
0.807 0.701 1 Weight applies to slice. which is 4 by 4 by 3/32 in. , Values based on data for products containing added sodium ascorbate. Some products may not contain added sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label;
g
16:1 . 18:1 . 20:1 , 22:1 , . rolyunS3turated, 18:2. 18:3 . 18:4. 20:4, 20:5. 22:5. 22:6. Cholesterol Phyto,terols AMINO ACIDS: Trypto~han Threonine , Isoleucine . Leucine- • Lysine Methionine CYltine .. Phenylalanine Tyro,lne VaUne Arginine. HI.tldlno. AI.nine , ' A,partlc .cio . Glutamic acid, Glycln •. Proline .. Serine
8 9
9 9 9 g g
0.03 0.01 0.09 1. 36 0.79 3.00 0.28 2.72 0.50 0.43 0.07
0.014 0.005 0.008 0.049 0.038 0.013 0.099
3 3 3 3
3
0.02 0.01 0.05 0.45 1. 7a 0.16

1. 54 0.77
3 3
0.01 0.00 0.03 0.39 0.22 0.85 0.08 0.77 0.14 0.12 0.02
0.12 0.04 0.43 6.19 3.59 13.59 1.26 12.34 2.27 0.31
1. 96
total
K
g
0.029 0.006
3 3
0.28 0.24 0.04
8 g 9 9 mg. mg. g g
9 9
46 0.199 0.761 0.7B2 1.388 1. 509 0.448 0.243 0.696 0.552 0.826 1.170 0.649 1.009 1. 627 2.654
0.895
2.906
26 0.113 0.431 0.443 0.7B7 0.856 0.254 0.138 0.395 0.313 0.468 0.663 0.368 0.572 0.923 1. 505 0.507 0.458 0.397
13 0.056 0.216 0.222 0.393 0.428 0.127 0.069 0.197 0.156 0.234 0.332 0.184 0.286 0.461 0.752 0.254 0.229 0.199
210 0.903 3.452 3.547 6.296 6.845 2.032 1.102 3.157 2.504 3.747 5.307 2.944 4.577 7.380 12.039 4.060 3.661 3.180
s
g 9
R g
g g 9 g
g g g
AH-8-7 (1979) NDB No. 07056
PEPPERONI. Pork. beef
Page 69
Amount Nutrients and units Mlan A PROXIMAT£: Wator •.. Food ~n.rHY Prot~ln (N X 6.25). Total lipid (fat) . C.rbollydrato, lotnl Finer .. Ash MINERALS: Calcium. Iron Magne,lum Phosphorul Pota!llum , Sodium. , Zino .. , Coppor . ManganQla . VITAMINS: Ascorbic acid. Thiamin. Riboflavin. • Niacin Pantothenic acid, Vitamin B6 Folacin. Vitamin BI2 . B
in 100 grams,
edible
portion Numb.r of limp I•• 0

ApprOldmBt& meaeurs and wllght
Amount 1 pound
Ref ... : 0
In edible portion of of food 8S purchased
Stand.rd error C
1 sausage '"251 g1
E
1 s1 ice 5.5 g2
F
.I
K• kcal hJ, g K /I g
mg, H
..
27.06 497 2,080 20.97 43.97 2.84 0.00 5.17 10 1. 40 119 347 2,040 2.50 0.07
16
1. 030 0.075 0.899 0.126
18 18 18
15
1 1 1 1
1
67.91 1.248 5.221 52.63 110.36 7.12 0.00 25 3.51 299

40 871
12.9B
27 114 1.15 2.42 0.16 0.00 0.28 1 0.08
l. 49
122.73 2,255 9.434 95.12 199.44 12.86 0.00 23.46 45 6.35 73
mg. mg. mg. mg. mg.

mR.
mg. mg.
1 1
5.120 6.28 0.18
19 112 0.14 0.00
1 7
1.574 9,253 11. 34 0.32
!i40
.. ...
mg. mg. mg .
mg.
mg •
mg.
0.320 0.250 4.960 1. 87 0.25 2.51
Vitamin A . LIPIDS: Fatly acids: Saturated, total. 4:0. 6:0.

S:O.
{RE.
s
meg meg
1 1
1 1
0.803 0.628 12.450 4.69 0.63 6.30
0.018 0.014 0.273 0.10 0.01 0.14
1.452 1. 134 22.499 8.48 1.13 11. 39
W.
16.13
40.49
0.89
73.17
g g
10:0. 12:0. 14:0. 16:0. 18:0. Monounsaturated, total. 16:1 . 18:1 ....•.• 20:1, •• , ... 22:1 . Polyunsaturated,lotal . 18:2 . 18:3. 18:4. 20:4. 20:5 , 22:S . 22:6. Cholesterol Phylo,l.ml, • AMINO ACIDS: Tryptophan Threonine . Isoleucine. Leucine. :' , Lysine Methionine Cy'tlne .• Phenylalanine Tvroslne Valine Arginine •.. Histidine ... Alanine ..• Aspartic acid . Glutam je acid. Glycine. Proline, •• Serine ,
s s s
g g
S
g
g
g g g
0.86 10.29 4.69 21.11 1.77 18.92 4.37 3.74 0.41 0.14
2.16 25.83 11. 76 52.97 4.45 47.50 10.97 9.39 1.02 0.35
0.05 0.57 0.26 1. 16 0.10 1. 04 0.24 0.21 0.02 0.01
3.91 46.67 21.26 95.73 8.04 85.84 19.82 16.97 1.84 0.64
......
s
8
s
s s
g mg.
mg. g
g
..
s
g
g g g
g
s
g
g
s
g
..
..
g
g
0.200 0.848 0.908 1. 578 1.635 0.536 0.247 0.785 0.669 0.978 1.346 0.664 1.403 1. 970 3.245 1. 577 0.860
1. 225
0.502 2.128 2.279 3.961 4.104 0.620 1. 970 1. 679 2.455 3.378 1. 667 3.522 4.945 8.145 3.958 3.075 2.159
1. 345
0.047 0.050 0.087 0.090 0.029 0.014 0.043 0.037 0.054 0.074 0.037 0.077 0.108 0.17S 0.087 0.067 0.047
o. all
0.907 3.847 4.119 7.158 7.416 2.431 1.120 3.561 3.035 4.436 6.105 3.012 6.364 8.936 14.719 7.153 5.557 3.901
1 Weight applies a Weight applies
to sausage, which is 10-1/4 in long. 1-3/8 in diarn. to slice. which is ',1-3/8 in dlarn .• 1/8 in thick. AH-8-7 (1979) NDB No. 07057
PICKLE AND PIMIENTO LOAf, Pork
Page 70
Amount Nutrienb and unlb Mlln A PROXIMATE: Water .. Food energy Protein IN X 6.25). Totaillpid {fa!) . • Carbohvdrate, total Fiber .. A.h MINERALS: Calcium .. Iron · Magnesium Phosphorus PotaSlium . Sodium. Zinc Copper •. Manganese . VITAMINS: Ascorbic acld.2 . Thiamin •. Riboflavin ., Niacin .·. Pantothenic acid, B
in 100 grams, adible portion Standord erro, C Number 01 limp,". 0
Amount in adible portion of common measures of food
Amount in adible portion of , pound of food as purchased R.lu .. :O G
2 slices 56.7 9
E
Approximlte
mIl lure and weight
I oz
1 slice or = 2R.35 gl
F
g. • {kCRI kJ • g g g
·.
57.09 262 1,098 11. 51 21. 11 5.88 4.42 1. 02 18 140 340 1,3B9 1. 40 0.13 0.029 13 0.293 0.254 2.054 0.79 0.19 1.18
9S
0.382 0.242 1.196 0.128 6.423 0.108 0.654 9.781 13.553 47.968 0.086 0.032 0.005 1.470 0.014 0.009 0.055 0.017 0.004 0.060
15 15 15
6
32.37 149 622 6.52 11. 97 3.33 2.50 54 0.58 10 79 193 787 0.79 0.07 0.016 8 0.166 0.144 1.165 0.45 0.11 0.67
16. 18 74 311 3.26 5.99 1. 67 1.25 27 0.29 5 40 96 394 0.40 0.04 0.008 4 0.083 0.072 0.582 0.22
O. OS
258.95 1,190 4.978 52.19 95.77 26.66 20.04 429 4.62 81 635 1,543 6,298 6.35 0.132 61 1.329 1.152 9.317 3.60 0.87 5.33
0.57
8 mg. mg. mg.
15 15 6
6 6
mg.
mg. mg. mg. mg. mg.
mg. mg.
<
6
6
mg. mg. m8·

mg.
15 15 15 15 3
15
Vitamin B6
Folacin. Vitamin B 12 . Vitamin A. . LIPIDS: Fatty acids: Saturated, total. 4:0. 6:0. 8:0. 10:0. 12:0. 14:0. 16:0. 18:0. Monounsaturated, total . 16:1 . 18:1. · . 20:1 . 22:1 . · Pclvunsaturared, total 18:2. 18:3, 18:4. 20:4. 20:5. 22:5. 22:6. Cholesterol Phytosterols AMI NO ACIDS: Tryptophan Threonine- . lsoleucine . Leucine- • . Lysine
rEo IV.
g g g g g
meg meg
15
0.33
7.85
4.45
2.23
35.61
s
g g g
· ... ..
0.07 0.04 0.33 4.69 2.71 9.60 0.79 8.81 2.57 2.31 0.27
0.042 0.029 0.040 0.2BO 0.157 0.088 0.514
6 6 6 6 6 6
6
0.04 0.02 0.19 2.66 1. 54 5.44 0.45 4.99

1. 46 1. 31
0.02 0.01 0.09 1. 33 0.77 2.72 0.23 2.50 0.73 0.65 0.08
21. 28
0.32 0.19 1. 51
12.31 43.54 3.60 39.94
g g g
0.148 0.030
6 6
0.15
11. 6 7 10.46 1. 21
s
g g g mg. mg. g
37
5.618
21
10
167
0.526 0.066 O. a 33 1 0.116 2.363 0.148 0.295 0.521 1 0.139 2.223 0.278 1 0.490 g 4.300 0.269 0.538 1 0.948 g 4.060 0.507 0.254 1 0.895 g Methionine 1.152 0.144 0.072 0.254 1 g Cystine. 0.033 0.535 0.067 0.118 1 g Phenylalanine 0.124 1. 987 0.248 0.438 1 T¥rQ~ine s 0.111 1. 769 0.221 1 0.390 vaune s 2.522 0.315 0.158 1 0.556 g Arginine. 0.189 3.016 0.377 0.665 1 Histidine. 0.097 1.556 0.194 1 0.343 g Alanine. 3.035 0.379 0.190 1 0.669 g Aspartic acid . 4.631 0.579 0.289 1 1.021 g Glutamic acid. 8.686 1. 086 0.543 1 1.915 g Glycine . 3.484 0.435 0.218 1 0.76B g Proline 3.792 0.474 0.237 1 0.836 g Serine 2.572 0.321 0.161 1 0.567 1 ~Ieight applies to slice, which is 4 by 4 by 3/32 in. 2 .Valuesb~sed~n data for products containingadded sodium ascorbate. Some products may not contain added sodium ascorbate and thelr ascorblc aCld content would be negligible;refer to ingredientlisting on label.
g
AH-8-7 (1979) NOB No. 07058
PICNIC LOAF, Pork, beef
Page
71
Nutrientsand units
Amount in 100 grams,edibleportion

Mean Standard error C Number of samples
Amount inedibleportionof common measures of toad

2
------A--------PROXIMATE:
--------D---------5 5
slices 56.7 9
E
Approximate
measure
1 slice or oz = 28.35 gl
and weight
Amount in edibleportionof 1 pound of food as purchased Refuse: 0

G
Water •..
Food energy Protein {N X 6. Total lipid (fat] . Carbohydrate, total Fiber ..
. {heal
25).
kJ .
g g g g
60.20 232 972 14.92 16.64 4.76 3.48 47

1. 02
0.255 0.326 0.388 0.058 5.054 0.187 0.837 10.787 9.114 33.254 0.116 0.012 0.004
1. 4 70 0.008 0.015 0.187
34.13 132 551 8.46 9.43 2.70

1. 97
17.07 66 275 4.23 4.72 1. 35 0.99 13 0.29 4 76 330 0.62 0.02 0.008 5 0.106 0.069 0.654 0.19 0.09 0.42
36
273.07 1,053 4,407 67.66 75.48 21.60 15.79 212 4.64 569 1,209 5,281 9.89 0.29 0.127
1. 696 1.098 10.460 3.08 1. 36 68
Ash
..
MINERALS:
s
mg.
mg ,
Cal-dum .
Iron
5
5
27
Magnesium
Zinc
Copper
.
.
Manganese .
VITAMINS: Ascorbic acid? .
mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. meg meg
{ RE.
15 125 267 1,164 2.18 0.07 0.028 18 0.374 0.242 2.306 0.68 0.30
1. 50
5 5 5
5
0.58
9
5 5 4 5 5 5 5 1 5
71 151 660
1. 24 0.04 0.016
Thiamin .. Riboflavin . . .
Niacin . Pantothenic Vitamin Folacin. Vitamin Vitamin 86 acid. .
0.075 0.059
10 0.212 0.137 1. 308 0.39 O. 17 0.85
80
B12 . A.
6.79
IV.
LIPIDS: Fatty adds: Saturated, 4:0. total. g g g g g
6.07
3.44
1. 72
27.54
6:0. ~O. 1~0. 120. 1~0. 1~0.

18:0. Monounsaturated, 16:1. total.
g
g
g
g g
18:1 .
20:1. 22:1. Polyunsaturated, 18:2. 18:3. total
g g g g g g
0.08 0.05 0.29 3.57 2.08 7.68 0.68 7.00

1. 89 1. 68
0.026 0.012 0.016 0.119 0.062 0.038 0.303
4 5
5
5 5 5
0.04 0.03 0.16 2.02 1.18 4.36 0.39 3.97 1.07 0.95 0.12
0.02 0.01 0.08 1. 01 0.59 2.18 0.19 1. 98 0.54 0.48 0.06
0.36 0.23 1. 32 16.19 9.44 34.85 3.10 31.76 8.57 7.63 0.94
s
g g
1~4. 2~4. 20:5. 22:5.

22:6. Cholesterol Phvtosterols AMINO ACIDS: Tryptophan Threonine Isoleucine .
0.21
0.025 0.035
mg. mg.
g g g g
38
4.989
22
11
174
0.041 1 0.081 0.649 0.143 1 0.372 0.186 2.976 0.656 0.165 0.582 1 0.330 2.640 Leuclne. . . 0.325 1.146 1 0.650 5.198 Lysine 1 0.676 0.338 5.411 1.193 g Methionine 1 0.107 0.377 0.214 1. 710 g Cystine .. 1 0.046 0.162 0.092 0.735 g Phenylalanine 0.304 0.152 0.537 1 2.436 g Tyrosine 0.130 1 0.260 2.077 0.458 g Valine . 1 0.364 0.182 0.642 2.912 g Arginine. 0.252 0.888 1 0.503 4.028 g Histidine. 0.124 0.437 1 0.248 1.982 g Alanine. 0.252 1 0.505 4.037 0.890 g Aspartic. acid . 0.374 1 0.747 5.978 1.318 g. Gtutamic acid. 1 1.277 0.639 10.220 2.253 g Glycine. 1 0.551 0.276 4.409 0.972 g Proline .. 0.244 3.896 1 0.487 0.859 Serine .. s 0.186 1 0.372 2.976 0.656 1 Weight applies to slice, which is 4 by 4 by 3/32 in. 2 Values based on data for products containing added sodium ascorbate. Some products may not contain added sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label. AH-8-7 (1979) NOB No. 07062
POLISH SAUSAGE. Pork
Page
72

PROXIMATE; B

Standard error Number of
Amount in edible portion of oommon measures of food Approximate measure- and
Amount in edible portion of 1 pound of food as purchased Refu •• ,O G
samples
1 sausage
=
O-----E
227 9 1
1 OZ 28.35 g
F
W8tght
Water.
Food energy
~
. {kcal g

Carbohydrate, Fiber, total
kJ.
g
g
~
g mg.
rng ,
Ash
53.15 326 1,362 14.10 28.72 1.63 0.00 2.40 12 1.44 14 136 237 876 0.09 0.049 1 0.502 0.148 3.443 0.45 0.19 0.98
1. 93
0.246 0.251 0.362 0.063 0.843 0.051 0.601 3.544 12.054 63.285 0.021 0.006 0.002 0.000 0.027 0.012 0.088 0.021 0.012 0.030 6 6 6 6
6 6
120.65 739 3.092 32.01 65.19 3.71 0.00 5.45 26 3.26 32 308 538 1.989 4.39 0.21 0.111 1.140 0.336 7.816 1. 02 0.42 2.23
2
15.07 92 386 4.00 8.14 0.46 0.00 0.68 3 0.41 4
241.09 1,477 6.179 63.96 130.26 7.41 0.00 10.89 53 6.51 64 616 1.076 3.974 8.77 0.42 0.222 5 2.277 0.671 15.617 2.04 0.84 4.46
Magnesium
Phosphorus
mg. mg.
mg. mg. mg. mg.
Potassium
Sodium.
Zinc Copper . .
Manganese. VITAMINS: Ascorbic acid.
mg.
mg. mg. mg.
6 6 6 6 5 6 6 3 6 6
6 6
67 248 0.55 0.03 0.014 0 0.142 0.042 0.976 0.13 0.05 0.28
39
Thiamin.
Riboflavin.
Niacin
Pantothenic Vitamin Folacin 86 . acid.
mg.
mg. mg. meg meg
Vitamin 812 Vitamin A . LIPIDS: Fatty acids: Saturated,
IRE 1U.
g g g g g g g g total.
total.
4:0. 6:0. 8:0. 10:0, 12:0. 14:0. 16:0. 18:0.

Monounsaturated,
10.33
23.44
2.93
46.84
16:1 18:1 20:1 22:1
. .. . .
g g
0.07 0.07 0.40 6.40 3.38 13.52 0.95 12.58 3.08 2.79 0.29
0.034 0.050 0.053 0.113 0.085 0.021 0.269
6 6 6
6
6 6
0.17 0.16 0.91 14.53 7.66 30.69 2.15 28.55 7.00 6.34 0.66
0.02 0.02 0.11 1.82 0.96 3.83 0.27 3.57 0.87 0.79 0.08
0.34 0.32 1. 83 29.04 15.31 61.34 4.30 57.04 13.99 12.66 1. 32
..
total
g g
Polyunsaturated,
g
g g g g g g g mg. mg.
18:2. 18:3 . 18:4. 20:4. 20:5 . 22:5 . 22:6.

Cholesterol
0.063 0.015
6 6
Phytosterols
AMINO ACIDS:
70 0.138 0.591 0.611 1.076 1.110 0.379 0.157 0.539 0.444 0.679 0.925 0.444 0.902 1.293 2.117 0.992 0.712 0.584
which is
2.187
158
20 0.039 0.168 0.173 0.305 0.315 0.107 0.045 0.153 0.126 0.192 0.262 0.126 0.256 0.367 0.600 0.281 0.202 0.166
315 0.626 2.681 2.771 4.881 5.035 1. 719 0.712 2.445 2.014 3.080 4.196 2.014 4.091 5.865 9.603 4.500 3.230 2.649
Tryptophan
Threonine Isoleucine Leucine' . Lysine Methionine Cystine •. Tyrosine Valine Arginine. Histidine. . •
g
g g g g g g g
o .313
1.387 2.443 2.520 0.860 0.356 1. 224 1.008 1. 541 2.100 1. 008 2.048 2.935 4.806 2.252 1.616 1. 326
long.
1. 342
..
Phenylalanine
g g
g g g
add . Glutamic acid. Glydne . Proline •. Serine

1
Alanine. Aspartic
g
g
s
g
Weight
applies
to
sausage,
10
in
1-1/4 in diam. AH·8-7 (1979) NDB No. 07059
PORK AND BEEF SAUSAGE, Fresh, cooked
Page
73

Mean

Standard error C Number of samples D
Amount in ad ible portion of common measures of food

Appro)Cimate measure and weight
Amount in edible portion of 1 pound of food as purchased Refu .. : 0

G
patty 27 gl
1 1ink 13 g2
F
A PROXIMATE:
Water •. Food energy Protein (N X g . {keal .
6.25).
total
kJ .
Total lipid (fat) .

Carbohydrate, Fiber
g
g
g
g
Ash MINERALS:
Calcium Iron
+
44.55 396 1,658 13.80 36.25 2.70 0.00 2.70 1. 13 12 107 805 1 .87 0.04
1.167 0.756 1. 774 0.068 0.071 0.922 5.679 24.732 0.109 0.008
6 6 6
12.03 107 448 3.73 9.79 0.73 0.00 0.73 0.31 3 29 217 0.50 0.01
5.79 52 216 1. 79 4.71 0.35 0.00 0.35 0.15 1 14 105 0.24 0.00
202.08 1,798 7,522 62.60 164.43 12.25 0.00 12.25 5.14 52 483 3,651 8.47 0.17
mg.
mg.
Magnesium
Phosphorus Potassium Sodium. Zinc Copper
mg.
mg. mg. mg. mg. mg.
6 6 6 6 6 6
Manganese VITAMINS:
mg. mg.
Ascorbic acid. Thiamin,
mg.
mg.
Riboflavin.
Niacin Pantothenic Vitamin Folacin Vitamin Vitamin B6 812 A. . acid.
mg. mg.
mg. meg meg
0.357 0.147 3.367 0.48 0.05 0.43
0.020 0.007 0.126 0.038 0.006 0.062
6 6 6 6 6 6
0.096 0.040 0.909 0.13 0.01 0.12
0.046 0.019 0.438 0.06 0.01 0.06
1. 619 0.667 15.273 2.16 0.21 1. 96
IRE.
g g g g g g g g g g g g g g g g
lIPIOS:
Fatty acids: Saturated, 4:0 6:0. 8:0. 100. 12:0. 14:0 _ 16:0. 18:0 Monounsaturated, 16:1 . 18:1 .. 20:1 . 22:1 . Polyunsaturated, 18:2 _ 18:3 . 18:4 . 20:4. 20:5 _ 22:5 . 22:6. Cholesterol total. total.
IV.
12.96
3.50
1. 68
58.77
0.60 8.31 3.87 17.18 1. 35 15.80 3.90 3.46 0.32 0.12
0.16 2.24 1. 04 4.64 0.37 4.26 1. 05 0.93 0.09 0.03
0.08 1. 08 0.50 2.23 0.18 2.05 0.51 0.45 0.04 0.02
2.72 37.70 17.55 77.95 6.14 71. 6 5 17.68 15.69 1.43 0.55
total
g
g g g g g mg. mg.
Phytosterol, AMINO ACIDS:

Tryptophan
Threonine.
Isoleucine Leucine·. Lysine
s
g
Methionine Cystine .•
Phenylalanine
..
Tvrcsiee
Valine
g g g g g g
Arginine.
Histidine.
s
g
Alanine. Aspartic acid .

Glutamic Glycine. acid.
s
g g g
Proline
Serine
1 2
0.132 0.554 0.530 0.974 1. 088 0.328 0.139 0.478 0.405 0.592 0.850 0.412 0.812 1.182 1.995 0.898 0.654 0.532
0.036 0.150 0.143 0.263 0.294 0.089 0.038 0.129 0.109 0.160 0.230 0.111 0.219 0.319 0.539 0.242 0.177 0.144
0.017 0.072 0.069 0.127 0.141 0.043 0.018 0.062 0.053 0.077 0.111 0.054 0.106 0.154 0.259 0.117 0.085 0.069
0.599 2.513 2.404 4.418 4.935 1.488 0.631 2.168 1. 837 2.685 3.856 1. 869 3.683 5.362 9.049 4.073 2.967 2.413
Yield from raw patty, which ;s 3-7/8 in diam., 1/4 in thick, and weighs 57 g. Yield from raw link, which is 4 in long, 7/8 in diam., and vleighs 28 g.
AH-8-7 (1979) NOB No. 07065
PORK SAUSAGE, Fresh, raw
Page
74
Amount Nutrients and units Mean A PROXIMATE: Water. ,

Food energy

Standard error Number-of
Amount
common
in edible portion of
measures of food measure and weight

Refus&: 0
Approximate
Sll1lples D
1 patty 57 g'
E
1 link
F
28 g2 G

Carbohydrate, Fiber . total
. {heal kJ .
8
g g
g g
Ash MINERALS:
Calcium. Iron
44,52 417 1,746 11.69 40.29 1.02 0.00 2.49 18 0.91
0.544 0.163 0.490 0.039

1. 575 0.110 0.219 1.863 4.278 20.959 0.035 0.005
13 13 13 13 13 13 14 13 13 13 13 13
13
25.37 238 995 6.66 22.97 0.58 0.00 1.42 10 0.52 68 117 458 0.90 0.04
1
6
12.62 118 495 3.31 11.42 0.29 0.00 0.70 5 0.26 34 58 228 0.45 0.02 0 0.155 0.046 0.804 0.11 0.07 1 0.32
3
201.92 1,893 7,920 53.03 182.76 4.61 0.00 11.27 82 4.11 49 537 928 3,648 7.19 0.34
7
mg. mg. mg. mg.

mg , mg .
Magnesium
Phosphorus
Potassium
Sodium.
Zinc
118 205 804
11
Copper . Manganese.
mg. m;;.
mg. mg.
mg. mg.
mg ,
0.07 2 0.545 0.164 2.835 0.40 0.25 4 1.13
1. 59
VITAMINS:
Ascorbic acid. Thiamin. Riboflavin , Niacin Pantothenic acid.
mg.
»JR. meg
Vitamin B6 Folacin. Vitamin 612 .

Vitamin A '
{RE
lU. g g
meg
0.290 0.014 0.011 0.OB8 0.100 0.009 0.550 0.062
13 13 13 2 13 4 13
0.311 0.093 1.616 0.23 0.14 2 0.64
2.472 0.744 12.860 1. 81 1. 12 17 5.11
LIPIDS:
4:0. 6:0 . 8:0. 10:0. 12:0. 14:0. 16:0.

18:0. Monounsaturated, 161 . 18:1 . total.
14.47
8.25
4.10
65.64
s
g
g
s
g g
g
g g
20:1 .
22:1 . Polyunsaturated, total
o • 11 0.08 0.57 8.87 4.85 18.53 1. 45 17.09

5.24 4.39 0.85
0.019 0.016 0.025 0.137 0.089 0.079 0.255
12 12 12 12 12 12 12
0.06 0.05 0.32 5.05 2.76 10.56 0.82 9.74 2.98 2.50 0.48
0.03 0.02 0.16 2.51 1. 37 5.25 0.41 4.84

1. 48 1. 24
0.51 0.36 2.57 40.22 21.98 84.07 6.56 77.51 23.75 19.89 3.86
g
g g
18:2. 18:3. 18:4.

20:4.
g
g g
0.109 0.119
12 12
0.24
20:5. 22:5 . 22:6.

Cholesterol Ptivtosterols
g
g
g
mg.
mg.
g
g
68 0.094 0.462 0.427 0.784 0.889 0.284 0.118 0.391 0.337 0.469 0.691 0.337 0.655 0.973 1.617 0.709 0.544 0.452
1. B07
13 3 3 3 3 3
3 3
39 0.054 0.263 0.243 0.447 0.507 0.162 0.067 0.223 0.192 0.267 0.394 0.192 0.373 0.555 0.922 0.404 0.310 0.258
19 0.027 0.131 0.121 0.222 0.252 0.081 0.033 0.111 0.096 0.133 0.196 0.096 0.186 0.276 0.458 0.201 0.154 0.128
309 0.426 2.096 1. 937 3.556 4.033 1.288 0.535 1. 774 1. 529 2.127 3.134 1. 529 4.414 7.335 3.216 2.468 2.050
AMINO ACIDS:'
Leucine, . Lysine
Methionine Cystine.
s
g g
g
Phenylalan in.
Tyrosine
g
g g
Valine Arginine . Histidine.

Alanine.
3 3
g g
g
Aspartic acid • Glutamic acid. Glycine. Proline . Serine ..
3 3 3 3 3
3 3
2.971
g g g
!,eight applies to patty, which is 3-7/8 in diam., 1/4 in thi ck, Weight applies to link, which is 4 in long, 7/B in diam. Includes data for cooked, fresh pork sausage. AH-B-7
NDB No.
(1979) 07063
PORK SAUSAGE,
Fresh, cooked
Page 75
Amount in 100 grams, adible portion Nutrients and units MOIn A PROXIMATE, Water. Food energy Protein (N X 6. 25) Total lipid (fat) . Carbohydrate, total Fiber .. Ash MINERALS: Calcium. Iron Magne~ium Phosphorus Potassium . Sodium .. Zinc Copper . Manganese . VITAMINS: Ascorbic acid. Thiamin. Riboflavin . Niacin
Pantothenic add.
Standard .,ror C
Number of IImpl •• D
1 patty 27 9
E
Amount In adible portion of common measures of food Appro~dmllt8 meslute and weight
Amount in adibla portion of 1 pound of food as purchased Refu ..
1 1ink 13 92
F
,0
G
./ Rcol
H
g
"J.
44.57 369 1 ,543 19.65

J 1. 16
1.223 0,735 1. 248 0.228 3.395 0.072 0.473 5.599 10.939 41.486 O. 112 0.008 6.785 0.270 0.013 0.015 0.214 0.034 0.013 0.102
20 20
20
1. 03 0.00 3.60
1. 25
20 15 20 15 15 15 15 20 20 5 15 15 15 5 15 15
15
12.03 100 417 5.31 8,41 0.28 0.00 0.97 0.34 50 97 349 0.68 0.04 0.019 0.200 0.069 1. 220 0.20 0, a 9 0.47
5 9
5.79 48 201 2.55 4.05 0.13 0.00 0.47

0.1 G 2
202,17 1,673 7,001 89.13 141. 32 4.66 0.00 16.32 143 5.67 833 1,637 5,869 11. 35 0.64 0.321 3.361 1.152 20.494 3.28 1. 51 7.83
8 77
mg. mg. mg. mg.

mg. mg.
32
mg. mg. mg.

17 184 361 1,294 2.50 0.14 0.071 2 0.741 0.254 4.518 0.72 0.33 1. 73
24 47 168 0.33 0.02 0.009 0 0.096 0.033 0.587 0.09 0.04 0.22
Vitamin 86 Folacin, Vitamin B\2 . Vitamin A . UPIDS:

meg
{RE.
g g g
g
meg
IV.
4:0 .
60.
10.81 14 14 14 14 14 14 14
2.92
1. 40
49.02
8:0.
\0:0.
12:0. 14:0. 16:0. 18:0.

g g
g g g g
16:1 18:\ 20:1 22:1
. .. . .
total
g g
g 9
0.12 0.09 0.45 6.53 3.62 13.90 1. 09 12.81 3.81 3.28 0.S4
0.023 0.021 0.026 0.243 0.122 0.058 0.517
0.03 0.02 0.12 1. 76 0.98 3.75 0.29 3.46

1. 0 3 0.88 0.14
0.02 0.01 0.06 0.85 0.47 1. 81 0.14 1. 6 7 0.50 0.43 0.07
0.54 0.39 2.03 29.63 16.42 63.03 4.93 58.10 17.30 14.86 2.43
Polyunsaturated,
g
g
18:2 . 18:3. 18:4 . 20:4. 20:5. 22:5 . 22:6.

Cholesterol Phvtosterols .
s
g g g
0.148 0.078
14 14
g g
mg. mg.
83
3.865
15
22 0.042 0.210 0.194 0.356 0.403 0.129 0.053 0.177 O. 153 0.213 0.313 0.153 0.297 0.441 0.733 0.322 0.247 0.205
11 0.020 0.101 0.093 0,171 0.194 0.062 0.026 0.085 0.074 0.103 0.151 0.074 0.143 0.213 0.353 0.155 0.119 0.099
376 0.712 3.524 3.252 5.974 6.777 2.168 0.898 2.980 2.567 3.579 5.262 2.567 4.994 7.416 12.32 U 5.407 4.146 3.452
AMINO ACIDS,'
O. IS 7 3 0.777 3 0,717 3 Leuclne. • . 3 1.317 Lysine 9 1,494 3 g Methionine 3 0.478 Cystine .. 9 0.198 3 Phenylalanine 9 3 0.657 g Tyros}ne 0.566 3 g Valine 0.789 3 Arginine. 1.160 3 g Histidine. 3 0.566 g Alanine. 3 1.101 g Aspar tic acid , 3 1.635 g Glutamic acid. 2.716 3 g Glycine. 3 1.192 g Proline 0.914 3 Serine 9 3 0.761 1 Yield from raw patty, which is 3-7/8 in diam., 1/4 in thick, and weighs 57 g. 2 Yield from raw link, which is 4 in long, 7/8 in diam., and weighs 28 g. 1 Includesdata for raw, fresh pork sausage.
Threonine
Isoleucine
Tryptophan
g g
AH-B-7 (1979) NDB No. 07064
POULTRY SALAD SANDWICH
SPREAD1
Page
76
Amount

Sundlrel
Nutrients and units

M.. n onor
Amount in edible portion of common measures of lood
Amount in edible portion of 1 pound 01 food as purchased

R.fuM:
Number of
----------A---------------PROXIMATE, Waw. . . Fuod energy Proleln (N X 6. 25) . Total lipid (fat). . Carbohydrate,loUI Flbor .. Ash " MINIAAL8:
______
Ampl..
'I tbsp
App,oHimlite
mOllurl
and weight
13 9
1 oz 28.35
F
C ----D-----E
--------G ---909 3,801 b2.79 61. 3 3
. (.&01
g K g K I
g.
"J .
838
200 11.64 13.52

7.41
0.350 0.350 0.355
2 2
109 1.51 1. 76
26
238
57 3.30 3.83 2.10
0.96
33.59
Calcium.
Iron •. Malnnlum Phosphorul Potallium • , SodIum ••
ms.
mB· mg.
"'I. "'6·
10 0.61 183
33
2.250
0.050
2 2
0.08 4 24 49
3 0,17
43 2. 77 150 828 1.701l
Zinc •..
Coppar •. Manlln.so . VITAMINS:
"". mg.
mg,
"'S.
377
27.000 29.500 9.500
107
52
A"mblc acid.
Thiamin ... Riboflavin .. Niacin ... Pantothenic acid. Vitamin 96 . Folacin . • . Vitamin 8,2 . Vitamin A . LIPIDS, Fatty acid" Saturated, tota! . 4:0. 6:0. 8:0, 10:0, 12:0, 14:0, 16:0. 18:0, Monounsaturated, total . 16:1, 18:1 .... ,, 20:1 , , .. ,. 22:1, .. ,, Polyunsaturated, total 18:2, 18:3. 18:4, 20:4. 20:5, 22:5 , 22:6. Cholestero! Phylo.terol. AMINO ACIOS, Tryptophan Threonine. Isoleucine ,
Leuclne. • .
m,.
"'B·
"'I· mg. ""R
0.024
0.071 1. 669 0.27 0.11 5
0.000
0.000
"'8.
meg
m,.
RE.
IU.
0.38
0.012 0.000 33.000
0.000 0.165 0.011 0.094
2 2 2 2 2 2 2 2
0.003 0,009 0.217 0.01 0.05

18 1 ().04
0.007 0.020 0.473 0.08 0.03 0.11

39 1
5 0.109 0,322 1. 22
7.571
21 1.71
0.48
139
631
15.64
3.45
0.45
0.98
8
g g g g g g 8
s
g
3.25
0.42
0.92
14.72
g g g
g
g g
6.22
0.81
1.76
28.21
s s
g
g g mg .
mg.
30
1. 000
136
9
I g g g g
l.y.ine ., Methionine Cy,tine , • Phenyl.lanine Ty''''ine Valine . Arginine. , . Hlstldine •.. Alanine ... A.partic acid , Glutamic acid. Glycine, Proline Serine ...
s
g g
g g g g g g
, Values were obtained by combining data for chicken and turkey salad sandwich spreads.
AH-8-7 (1979) NDB No. 07067
SALAMI. Cooked. beef
Page
77
Amount in 100 grams. edi ble portion Nutrients end units

MI.n
Amount in odible portion of common measures of food

Approximate mea
Standard
arror
Numb.. of
IIImpl81
lure and weight
slice
£
A PROXIMATE: Water ... Food energy Protein (N X 6.25) . Total lipid (fat) . Carbohydrate, total Fiber .. ", Ash MINERALS: Calcl~m, .
R.
---B
23 g'
1 oz
F
Amount in edible portion of 1 pound of food as purchased "--'-'-~'---'---Refu.e: 0

(j'
._-_-_
28.35 9
.j he"1
S &
kJ . R
...
59.34 254 1.061 14. 70 20.10 2.49 0.00 3.38 g 2.00 13 101 225 1,158 2.14 0.09 0.047 15 0.127 0.257 3.412 0.96 0.22 2 4.85
0.818 0.458 1. 2 37 0.115 0.885 0.255 0.627 6.718 9.794 37.320 0.1. 35 0.014 0.007 0.004
1. 908
8 8 8 8 8 8 8 8 8 8 8 5 8
13.65 58 244 3.38 4.62 0.57 O. 00 0.78 2 0.46 23 52 266 0.49 0.02
0.011 3
16.82 72 301 4.17 5.70 O. 71 0.96
4,81.5 66.68
1 , 15 1
269.16
0.00
2 0.57 4
11. 28 0.00 15.31
91. 1 7
Magnesium Phosphorus Pat,mlum . Sodium. Zine . . Coppor . Mang.MoJO . VITAMINS: As<urblc acid ~ . Thiamin ... Riboflavin. . Niacin . Pantothenic acid. Vitamin 86 Folacin .. Vitamin B'2 .
lron
"'H, mg. mg.
"'8· m,.
mi· mg. mi· mg. mg.
m,. '"8·
29 328
64 0.61 0.03 0.013
39 9.07 59 459 1,019 5.253 9.69 0.41

0.213
·..
'"8·
O.OlB
mg. '"8·
meg
Vitamin A .
LIPIDS,
{RE.
g
/tIcg
0.096 0.185 0.024 0.124 0.228
8 8 8 2
8 3 8
3 0.029 0.059 0.785 0.22 0.05 0 1. 11
4 0.036 0.073 0.967
0.27
0.06 1 1. 37
66 0.576 1.166 15.477 4.33 0.98 8 21. 98
ru.
8.43
1. 94
Faltyacids:
Saturated, total. 4:0. 6:0. 8:0. 10:0. 12:0. 14:0. 16:0. 18:0. Monounsaturated, 16:1. 18:1 ..
20:1 .
2.39
38.25
a
g
g
g g g g g
0.0,6 0.05 0.58

4.71
total .
3.04 9.30
1. 20
0.018 O. a 13 0.045 0.341 0.196 0.083 0.578
8 8
8 8
s
g
8.10 0.88 0.67 0.21
8 8
0.01 0.01 0.13 1. 08 0.70 2.14 0.28

1. 86
o, a 2 0.01 0.16
0.86 2.64 0.34 2.29 0.25 0.19 0.06
1. 34
0.27 0.20 2.64 21. 37 42.16 36.72 4.01 3.03 0.97

5.44 13.77
18:2. 18:3. 18:4. 20:4. 20:5. 22:5. 22:6. Cholesterol
22:1 ..
s
g
s s
0.096 0.040
8 8
0.20 0.15 0.05
g g
Phylo,lerol, . AMINO 'ACIDS: Tryptophan Threonine.

Iscteuclne
g mg.
m,.
60
0.134
5.196
14 0.031 0.128 0.146 0.248 0.259 0.078 0.043 0.122 0.110 0.149 0.209 0.108 0.243 0.331 0.551 0.282 0.243 0.136
17 0.038 0.157 0.180 0.306 0.320 0.097 0.053 0.150 0.136 0.183 0.257 0.133 0.300 0.408 0.679 0.348 0.300 0.168
272 0.608 2.517 2.880 4.899 5.112 1. 547 0.853 2.400 2.177 2.935 4.119 2.123 4.799 6.527 10.859
Leuclne:
Lysine
Methionine
. .
s g a
g g
g
CYitl". . . Phenylalanine TyUl>lnc Valine Arglnirl•...

Histldln •.
a
s s
g
g
Alanine ... Aspartic acid . Glutamic acid. Glycine. Proline . . .

Serine
1
..
· ..
8 g g g
g
0.635 1. 080 1.127 0.341 0.188 0.529 0.480 0.647 0.908 0.468 1.058 1.439 2.394 1.228 1. 058 0.593
added refer
0.555
4.799 2.690
ascorbate
5.570
~eight applies to Slice, which is 4 in diam., Values based on data for products containing their ascorbic acid content would be negligible;
2
1/8 in thick;
10 p~r 8 oz pkg. sodium ascorbate. Some products to ingredient listing on label.
may not
and
AH-8-7
NOB No. 07068
(1979)
SALAMI, Cooked, beef and pork
Page
78
Amount in 100 grams. edible portion Nutrients and units Mlln A PROXIMATE: Water .. Food en.r~y
Totalllpid (f.t} .. 11 ./ kcal B
Standard
.rror
Number .. mplll
D
0'

ApPi'DKimate measure and weight
Amount in edible portion of 1 pound of food as purchased R.fun: 0 G
slice 23 gl
E
1 oz 28.35 g
F
Protein (N X 6.25).
kJ .
Carbohydrate, total Fiber. Ash .. MINERALS: Calcium. Iron . . M.gne,(um Phosphoru, Potassium Sodium .. Zinc VITAMINS:
Copper . Manganese , Ascorbic acid Thiamin ..
s
Ii
g
s
mg.
mg •
60.4 a 250 1,044 13.92 20.11 2.25 0.•0 0 3.32 13 2.67 115 198 1,065 2 .14 0.23 0.057 12 0.239 0.376 3.553 0.85 0.21 2 3.65
1.329 0.189 1. 265 0.040 2.104 0.268 0.772 7.601 9.974 41. 954 0.190 0.095 0.010 2.495 0.021 0.023 0.210 0.126 0.024 0.654
9 9 9 9 6 9
13.89 57 240 3.20 4.63 0.52 0.00 0.76 3 0.61 3
17.12 71 296 3.95 0.64 0.00 0.94 4 0.76 4 33 56 302 0.61 0.06 0.016 O.068 0.107 1. 007 0.24 0.06 1 1.04
3 5.70
273.97 1 ,132 4,736 63.13 91.22 10.20 O.00 15.07 58

12.11
mg. mg. mg.

mg.
15
9 9 9 9 9 6
9 9 9
"'g.
?.
mg. mg. mg. mg. "'g. mg. meg meg IV.
"'g. mg.
46 245 0.49 0.05 0.013
27
69 524 898 4,830 9.73 1.03 0.259 52 1.084 1. 706 16.116 3.87 0.95 8 16.57
9 9 3 9 9
Riboflavin.
86
Niacin
Pantothenicacid.
Vitamin
Folacin
•.
Vitamin 812 .
Vitamin A .
{RE.
g g
g
0.086 0.817 0.20 0.05 0 0.84
o. a 55
LIPIDS: Fatty acid"

Saturated} total.
10:0. 12:0. 14:0. 16:G. 18:0.

Monounsaturated,
4:0. 6:0. 8:0.
8.09
1. 86
2.29
36.71
g
g
g g
g g g
16:1. 18:1. .. 20:1. 22:1. .. 18:2. 18:3. 18:4.

20:4.
total.
g
g g g g g g
0.10 0.07 0.47 4.53 2.93 9.19 0.89 8.30 2.02 1. 61 0.41
0.038 0.024 0.094 0.261 0.296 0.117 0.392
6 7 7
7
7 7
0.02 0.01 0.11 1. 04 0.67 2.11 0.20

1.91
0.03 0.02 0.13 1.28 0.83 2.61 0.25 2.35 0.57 0.46 0.12
0.46 0.29 2.13 20.53 13.29 41. 69 4.02 37.67 9.15 7.31 1. 84
Polyunsaturated,
total
0.059 0.098
7 7
0.46 0.37 0.09
22:S . 22:6. Cholesterol

Phvtosterols
20:5 .
s
g g g
AMINOACIDS: Tryptophan
Threonine
Isoleucine
mg. mg.
g g
65 0.114 0.521 0.675 0.929 1.107 0.301 0.196 0.481 0.552 0.668 0.855 0.359 0.880 1. 285 1. 929 1.189 0.831 0.537
4.874 1
15 0.026 0.120 0.155 0.214 0.255 0.069 0.045 0.111 0.127 0.154 0.197 0.083 0.202 0.296 0.444 0.273 0.191 0.124
18 0.032 0.148 0.191 0.263 0.314 0.085 0.056 0.136 0.156 0.189 0.242 0.102 0.249 0.364 0.547 0.337 0.236 0.152
added sodium
293 0.517 2.363 3.062 4.214 5.021 1. 365 0.889 2.182 2.504 3.030 3.B78 1. 628 3.992 5.829 8.750 5.393 3.769 2.436
ascorbate and
,
.
Leucine . Lvslne Methi-onlne

Cystine Tvrosine Valine ..
g g
g g
1 1 1 1 1 1 1 1 1 1 1 1 1
1
Phenylalanine Arginine.
Histidine.
g g
g g g g
Alanine.
Aspartic acid .
Glutamic acid.
Glycine.
Proline Serine
1
g g
g
Weight applies to slice, which is 4 in.diam 2.Values based ~n data for products containing thelr ascorbic aC1d content would be negligible;
•• 1/8 in thick; 10 per 8 oz pkg. added sodium ascorbate. Some products refer to ingredient listing on label.
may not contain
AH-8-7 (1979) NDB No. 07069
SALAMI. Cooked.
turkey
Page
79

Mean

S,.ndlrd
error

Approximate measure
Amount in edible portion of , pound of food as purchased R.lu .. : 0

G
Number of . samples D
------A
PROXIMATE:
---------
2 sl ices 56.7 9
E
1 pkq , net wt, 8 oz ~ 227 9

f
and weight
Water ...
Food energy Protein(NX 6.25). Total lipid (I at) . Carbohydrate, total Fiber .. Ash .. MINERALS; Calcium . Magneslum Phosphorus Potassium Sodium.
.1 kJ
g g g g g
kCQI
65.86 196 822 16.37 13.80 0.55 3.42 20 15 106 244 1,004
1. 61
0.642 0.486 0.537 0.259 2.252 0.202 6.600 20. SOD 180.232
5 7 7
37.34 111
466
9.28 7.82 0.31

1. 94
149.51 446 1,866 37.16 31.32 1. 24 7.77 44 3.64 33 242 553 2,278 4.11 0.12
298.76 891 3,728 74.25 62.58 2.48 15.53 88 7.28 66 483 1,10 5 4,553 8.21 0.24
mg.
mg. mg.
mg.
mg. mg. mg. mg.
Zinc
Copper
.. ,
1. 81 0.05
4 4 1 2 2 6
1 1
11
0.91 8 60 138 569 1. 03 0.03
Manganese
VITAMINS:
mg.
mg.
Ascorbic acid. Thiamin.

Riboflavin.
mg.
mg. mg. mg. mg. meg
meg
Niacin
Vitamin Folacin
.
acid. . . B6
0.065 O. 175 3.527
0.005 0.015
2 2
0.037 0.099 2. 000
0.148 0.397 8.006
0.295 0.794 15.998
Pantothenic.
LIPIDS: Fatty adds' Saturated,
I
total.
RE. /U .
4:0. 6:0. 8:0.

10:0.
s
g g
g
12:0.
14:0. 16:0.
g g g g total. I g
18:0.
Monounsaturated,
16:1. 18:1 .
20:1 .
22:1.
Polyunsaturated, 18:2 . 18:3 . 1~4. 2~4. total g g I g
23:5. 22:5 .
22:6. Cholesterol Pbvtosterols AMINO ACIDS: Tryptophan Threonine Isoleucine Leucine·. . .
I
g g mg.
mg.
g g g g g g
82
46
186
372
l.vsine
Methionine
..
Cystine Phenylalanine Tyrosine Valine . Arginine. Histidine. Alanine. Aspartic acid. Glutamic acid. Glycine.
s
g
g g g g g g g
Proline
Serine .
AH-B-7 NOB No.
(1979)
07070
SALAMI, Dry or hard, pork
Page 80

PROXIMATE: Water .. g . {keal g g g g . B

Standard error Number of sample.
Amount in edible portion of co mmon measures of food

slice 10 g1
E
1 pkg,
OZ
net wt, = 113 g

F
-----------------Refuse: a
G
Food energy
Protein (NX 6.25). Totallipid (fat) .

Carbohydrate, Fiber. total
kJ.
36.18 407 1,702 22.58 33.72
0.802 0.092 0.554 0.211
9 9
9
Ash
MINERALS: Calcium. lron
s
mg ,
0.00 5.92 13
1. 30
1. 60
9 1 1 1 1
3.62 41 170 2.26 3.37 0.16 0.00 0.59 0.13 2 23 226 0.42 0.02 0.007
1
40.88 460 1 ,923 25.51 38.10 1. 81 0.00 6.69

15 1. 47
164.09 1,845 7 ,720 102.41 152.94 7.28 0.00 26.87 59 5.90 100 1,039 10,251 19.05 0.73 0.318 4.218 1. 497 25.402 2.49 12.70
Potassium Sodium.
Zinc
Copper VITAMINS:
.
.
Manganese.
Ascorbic acid.

mg.
22 229
25 259
2,260 4.20 0.16 0.070 0.930 0.330 5.600 0.55 2.80 1 1 1
2,554 4.75 0.18 0.079 1.051 0.373 6.328

0.62
Th.arnin .
Riboflavin. Niacin Pantothenic acid. Vitamin B6
mg. mg.
mg. mg. mg. meg meg
0.093 0.033 0.560 0.06 0.28
Folacin . Vitamin 812 . Vitamin A . LIPIDS:

rEo , to
g g
3.16
11. 89
1. 19
13.43
53.91
4:0. 6:0. 80. 10:0. 12:0. 14:0. 16:0 . 18:0.

Monou nsaturated,: total.
g
g g
s
g g g
16:1 . 18:1 . 20:\ . 22:1.

g
g g g g g
0.52 7.64 3.56 16.00 1. 22 14.67 3.74 3.27 0.28 0.16
0.05 0.76 0.36 1. 60 0.12 1. 47 0.37 0.33 0.03

0.02
0.59 8.64 4.02 18.08 1. 38 16.58 4.23 3.69 0.32 0.18
2.35 34.67 16.14 72.59 5.53 66.55 16.98 14.82 1. 27 0.73
18:2. 18:3 . 18:4 . 20:4. 20:5. 22:5 .

22:6.
g
g g g g
Cholesterol
Phvtosterols AMINO ACIDS:
g mg.
mg.
Tryptophan
Threonine .
g
g g g g g g g g g
Isoleucine
Leucine' , Lysine Methionine Cystine ..
Phenylalanine
Tyrosine
Valine Arginine. Histidine. Alanine.

Aspartic add .
s
g
Glutamic acid. Glyc.ine . Proline . Serine

1
s
g
..
s s
g
0.253 1.012 1.084 1.625 1.878 0.470 0.289 0.940 0.686 1.120 1. 373 0.614 1.336 2. 095 3.829 1. 553 1.336 0.903
1 1
1 1 1
1 1 1 1 1 1 1
0.025 0.101 0.108 0.163 0.188 0.047 0.094 0.069 O. 112 0.137 0.061 0.134 0.210 0.383 0.155 0.134 0.090
0.029
1 1 1
1
1.510 2.367 4.327 1.755 1.510 1.020
0.694
0.286 1.144 1. 225 1. 836 2.122 0.531 0.327 1. 062 0.775 1.266 1.551
1.148 4.590 4.917 7.371 8.519 2.132 1.311 4.264 5.080 6.228 2.785 6.060 9.503 17.368 7.044 6.060 4.096
3.112
Weight applies to slice. which is 3-1/8 in diam., 1/16 in thick; 12 per 4 oz pkg.
AH-8-7 (1979) NOB No. 07071
SALAMI, Dry or hard,
pork,
beef
Page 81
Amount Nutrients and units Mean ------A PROXIMATE:

Water •.. Food energy g . (keal g g g g g .
in 100 grams, edible portion Standard

error
Amount in edible portion 01 common measures of food

Appro)(;mate

Refuse;
Number of
samples
---------B
-----C
----0
-----
slice 10 9 1
E
measure and weight
1 pkg, net wt,

4 oz
=
113 9
--=-------G ---1,895 7,929 103.71

155.98
11. 7 3
kJ .
Protein (NX 6.25). Total lipid (fat) .

Carbohydrate, . Fiber. total
34.70 418 1,748 22.86 34.39
1.289 0.478
19
Ash MINERALS: Calcium.

Iron Magnesium Phosphorus Potassium. Sodium.
0.00 5.47
2,59
0.818 0.135
0.957 0.348
19 19 19
4 5 4
175
3.47 42 2.29 3.44
0.26 0.00 0.55
1,975 25.84 38.86
39.21 472
157,38
2.92 6.18
0.00
24.80
0.00
mg. mg. mg. mg.

mg. mg. mg.
142 1,860
378
8 1. 51 17
4 4
Zinc . Copper. Manganese . VITAMINS:

Ascorbic Thiamin acid: .•
mg. mg.
mg.
0.08 26
3.23
16.245 19,150 90.112 0.373
1.130
1 0.15 14 38 186 0.32
0.038 0.600
0.025 0.007 4.534 0.023

0.015 0.182 0.121
4 4 4 4
0.01 0.004
3
2,101 3.64
160 427
8 1.71 19
34 6.86 643 1,713 8,435 14,63
75
0.08
0.043
0.34
O. 172
mg.
mg.
Riboflavin. . Niacin .. Pantothenic acid, Vitamin B6

Folacin .
mg. mg. mg.

meg meg RE. IV .
0.285 4.867 1. 06
0.50 1. 90
0.017 0.205
4 4 4 4 3 4 4
0.060 0.029 0.11

0.05 0.19 0.487
29 0.678 0.322 0.56
117
5.500 1.19 2.14
2.722 1. 293 22.077 4.79
2,25
Vitamin B12 . Vitamin-A. LIPIDS; Fatty acids:

Saturated, total. (
8.60
.g
g g g g g g g
12.20
1. 22
13.78
55.33
4:0. 6;0. 8:0. 10:0. 12:0. 14:0. 16:0. 18:0. Monounsaturated, 16:1. 18:1 ... 20:1 . 22:1 ...
Potyunsaturated,
total.
1. 69 15.40 3.21 2.87
0.06 0,04 a . 51 7.60 4.00 17.10
0.038
0.022
0.051 0.326 0.261 0,582
4
4 4 4
0.153
4 4
0.01 0.00 0.05 0.76 0.40 1. 71
0,04
0.06
0.17 1. 54 0.32
0.29
17.40
19.32 1. 91
0.57 8.59 4.52
2.30 34.47 77.55 69.86

18.13 7.68
0.25 0.16
total
18:~ . 18;3 . 18;4.

20:4. 20:5. 22:5 .
0.33
0.401
0.144
4 4
0.03
3.62 3.25 0.38
13.03 1. 52
14.54
22:6. Cholesterol
Phytosterols
mg. mg.
79
9,815
8 0.021
89
0.237 1. 084 1. 09 7 1. 957
358
AMINO ACIDS; Tryptophan

Threonine.
Isoleucine
Leucine,
•.
••
0.210 0.959 1. 7 32 1. 824 0.593

0.262 0.868 0.971
0.097 0.173 0.059
0.096
0.953 4.350 4.404

7.856 8.274
Lysine .. :-. Methionine Cystine ... Phenylalanine Tyrosine Valine Arginine. Hlstidlne, . Atanine •. Aspartic acid • Glutamic acid. Glycine. Proline .. Serine ..
I 2
0.182 0.026 0.087
2.061
0.670
0.296 0.802 1. 224

0.981
1.516 0.699 1. 480 1.641 1.188
0,710 1. 083
0.071 0.108 0.152 0.070
g
g g .• g
2.073 3.383 0.942
0.148 0.207 0.338 0.164

0.119 0.094
1.672 2.342 3.823

1. 854 1. 342
1. 713 0.790
4.912
2.690 1.188 3.937 3.221
6.877 3.171 6,713 15.345 7.444

5,389 9.403
1.064
4.273
Weight applies to slice, which is 3-1/8 in diam., 1/16 in thick; 12 per 4 02 pkg. Values based on data for products containing added sodium ascorbate. Some products may not contain added sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label. AH-8-7
NOB No.
(1979)
07072
SANDWICH
SPREAD.
Pork. beef
Page
82
Amouot Nutrients and units Mean A

PROXIMATE: B
io 100 grams. edible portion

Standard arror Number_of 'SImples D
Amount in edible portion of common measures of food Approximate measure and weight tbsp
Amount in edible portion of 1 pound of food as purchased Rdu •• : 0
1 oz
28,35
F
1~ 9
Water ..
Food energy
Protein (N X 6,25) , Total lipid (fat) , Carbohydrate, tota I

Fiber. Ash MINERALS:
g . {kcaJ kJ '
g g g g g
60.28 235 985 7.66 17.34 11. 94 2.78 12 0.79 8 59 110 l,Ol3 1. 02 0.13 0.026 0.172 0.134 1.730 0.43 0.12 1.12
0.361 0.250 0.202 0.038 0.928 0.115 0.200 4.069 5.819 50.540 0.097 0.041 0.002 0.245 0.013 0.012 0.066 0.027 0.012 0.175 5 5 5 5 5 5 5 5 4 5 5 5 5 3 5 5 5
9.04 35 148 1. 15 2.60 1. 79 0.42 2 0.12 1 9 16 152 0.15 0.02 0.004 0 0.026 0.020 0.260 0.06 0.02 0.17
17.09 67 279 2.17 4.92 3.39 0.79 3 0.22 2 17 31 287 0.29 0.04 0.007 0.049 o. a 38 0.490 0.12 0.03 0.32
273.43 1,067 4,466 34.73 78.65 54.17 12.61 53 3.59 37 266 497 4,596 4.63 0.60 0.118
2
Calcium,
Iron
mg.
mg, mg, mg. mg,
Magnesium Phosphorus Potassium Sodium, Zinc Copper . Manganese .

VITAMINS: Ascorbic acid. Thiamin. Riboflavin .
mg ,
mg,
mg.
mg, mg,
Niacin Pantothenic: acid.

Vitamin folacin. Vitamin Vitamin B6 B12 A. .
mg, mg, mg, mg,

mg. meg meg /U,
0.780 0.608 7.847 1. 96 0.54 5.06
{RE,
g g g
4:0,
6:0,
5.99
0.90
1. 70
27.16
8:0, 10:0, 12:0, 14:0, 16:0. 180, Monounsaturated, 16:1. 18:1 . 20:1 , 22:1 ,
Polyunsaturated,
g
g
s
g g
g
total.
g
g
s
g total
0.05 0.05 0.29 3.58 2.02 7.61 0.71 6.89 2.56 2.19 0.38
0.005 0.000 0.027 0.099 0.076 0.059 0.168
2 2 5 5 5 5 5
0.01 0.01 0.04 0.54 0.30 1. 14 0.11 1.03 0.38 0.33 0.06
0.01 0.01 0.08 1. 0 1 0.57 2.16 0.20 1. 95 0.73 0.62 0.11
0.23 0.21 1. 32 16.23 9.18 34.50 3.23 31.27 11. 63 9.93 1. 70
18:2, 18:3, 18:4, 20:4, 20:5, 22:5, 22:6,

Cholesterol
g g g g g
0.068 0.086
5 5
s
g g
g
mg,
Phytosterols
AMINO ACIDS:
mg. g g
g
38
1. 764
11
171
Tryptophan
Leucine- . Lysine Methionine

Cystine.
g
g g g g
Phenylalanine
Tyrosine
s
g
Valine Arginine.
Histidine. Alanine .
s s
g
g
Aspartic acid . Glutamic acid:

Glycine.
g
g
Proline Serine
g
g
AH-8-7 (1979) NDB No. 07073
SMOKED LINK SAUSAGE. Pork
Page 83.
Amount Nutrients and units Mean A PROXIMATE: Water

I
in 100 grams. edible portion Standard

efrDr
Amount inedible portion of 1 pound of food as purchasad R.fu .. ,O
Number of Nmpie. D
c
g
1 link 68 gl
E
Approximate
moa,uro and waigh!
1 little link
16
F
g2
Food cnergv Protein (N X 6.25). Total lipid (fat) . Carbohvdrat e, total Fiber . Ash . " MINERALS: Calcium.
Iron
{ heal g g
g
kJ .
g
g
39.27 389 1,628 22.17 31. 75 2.10 0.00 4.72 30 1.16 19 162 336 1,500 2.82 0.07 2 0.700 0.257 4.532 0.78 0.35 1. 63
1.600 0.806 1. 404 0.101 3.010 0.180 1 .621 15.277 17.261 96.609 0.285 0.011 1. 276 0.018 o .015 0.365 0.018 0.OB1
6 5 6 6 6 6 6 6 6
26.70 265 1,10 7 15.07
21. 59
1. 43 0.00 3.21
6.28 62 261 3.55 5.08 0.34 0.00 0.75 0.19

5
178.12 1,765 7,386 100.55 144.02 9.52 0.00 21 .40 134 5.28 733 1,524 6,804 12.78 0.33
8 85
mg. mg.
mg.
Magnesium Phosphorus Potassium Sodium. Zinc Copper . . Manganese. VITAMINS: Ascorbic acid,
Thiamin,
mg.
mg , mg. mg,
mg.
mg.
20 0.79 13 110 228 1 ,020 1.92 0.05 1 0.476 0.175 3.082 0.53 0.24 1. 11
240 0.45 0.01 0 0.112 0.041 0.725 0.12 0.06 0.26
3 26 54
mg, mg.
mK·
Riboflavin. Niacin Pantothenic acid. Vitamin 86

Folacin .
mg.
tnl( •
6 6
mg. meg
1 6
6
3. 175 1.166 20.557 3.54 1. 60 7.40
Vitamin 812 . Vitamin A . LIPIOS:

(RE.
g
g g
g
meg
lU.
11. 32
7.70
1.81
51. 36
4:0. 6:0.
8:0.
10:0. 12:0. 14:0. 16:0. 18:0. Monounsaturated, total. 16:1 . 1.8:1 . 2.0:1 . 22:1. Polyunsaturated, total 18:2 . 18:3 . 18:4. 20:4. 20:5 . 22:5 . 22:6.
g g g g g g g
g
g g
0.04 0.04 0.40 7.07 3.76 14.64 1.01 13.63 3.76 3.39 0.37
0.020 0.020 0.026 0.333 0.237 0.085 0.604
4 4 4 4 4 4
0.03 0.03 0.27 4.81 2.56 9.95 0.69 9.27 2.55 2.30 0.25
0.01 0.01 0.06 1. 13 0.60 2.34 2.18 0.60 0.54 0.06

0.16
0.20 0.20 1.83 32.07 17.06 66.39 4.59 61.81 17 .03 15.35 1. 68
g
g g g g g
0.164 0.053
4 4
g
g mg. mg. g
68
8.614
46 0.147 0.632 0.653 1.151 1.187 0.405 0.169 0.577 0.475 0.726 0.989 0.475 0.965 1. 382 2.262 1.061 0.762 0.625
11 0.035 0.149 0.154 0.271 0.279 0.095 0.040 0.136 0.112 0.171 0.233 0.112 0.227 0.325 0.532 0.250 0.179 0.147
306 0.980 4.214 4.359 7.675 7.915 2.703 1.125 3.847 3.171 4.844 6.595 3.171 6.437 9.217 15.091 7.081 5.085 4.169
AMINO ACIDS:
Tryptophan
Threonine.
tsoteuclne .
g
g
Leucine>. Lysine
Methionine
g
g g
Cystine .. Phenylalanine
g
g g
Tvrostne VaHne Arginine.

Histidine. Alanine.
Aspartic acid . Glutamic acid.

G'ydne.
g g g g
Proflne Serine
1 2
0.216 0.929 0.951 1.692 1.745 0.596 0.248 0.848 0.699 1.068 1.454 0.699 1.419 2.032 3.327 1. 561 1.121 0.919
Weight applies to link, which is 4 in long, 1-1/8 in diam. Weight applies to link, which is 2 in long, 3/4 in diam. AH-B-7 (1979l NDB No. 0707
SMOKED LINK SAUSAGE. Pork and beet
Page 84
in
100
grams.
edible
portion Numbe, of .. mpl .. D
Amount common
in edible measures
portion of food
of
Amount
inedible of food
portion
of
1 pound
Refu •• :
8S purchesed
Mlan
A PROXIMATE: Wator ... Food energy Protoln (N X 6.25) Tctal llpld (fat) .. C"rbohydratu, total f'ibor .
Standard error
App,oximstl meDsura and weight
= 68 9 1
E
link
1 little link 16 gl
F
0
G
. {kc.1
.
K K
kJ .
Alh
.. ...
~
N K
MINERAl~,
52.16 336 1,407 13.40 30.33 1.43 0.00 2.69 10 12 107

189 i ,45
0.324 0.181 0.365 0.039 0.079
31 31 31 21
31
35.47 229 957 9.11 20.62 0.97 0.00

1. 83
8.35 54 225 2.14 4.85 0.23 0.00 0.43 2 0.23 2
236.59 1,525 6,382 60.77 137.56 6.50 0.00 12.18 47 6.58 54
C,lclum. Iron MfI~nlJ~'um

f'ho5phQn~~ P(llil~sIIJrn
"'II. mg.
nw·
mg,
trip,
m~( ,
0.748
17
Sodium.
Zinc Copp~r VITAMINS: .
..
•.
mg.
mg.
"'iI·
945
Man~aneie .
Ascorbic acid 3. Thlamln ..
Riboflavin. Nlaoh1 Pantothenic acid. Vitamin B6
0.06 0.037 19 0.260 0.170

3.227
2 •11
22.228
4.367 6.349 0.070 0.008 0.003
0.327
21 21
20 9 30 31 31 31 6 31 31
21 21 21
7 0.99 73 129 642 1. 4 4 0.04 0.025 13

0.177 8
30 151 0.34 0.01 0.006 3 0.042 0.027 0.S16 0.07 0.03 0.24
17
4,284
486 858
0.29
9.59
0.168
mH· mg. mg.

tilg.
Pcracln
Vitamin vltamtn LIPIDS:
1118·
meg
"'N·
0.44 0.17 1. 51
0.750 0.009 0.006 0.085 0.050 0.008 0.079
0.116 0.30 0.12 1. 03

2.194
88 1. 179 14.638 2.00 0.78 6.86
0.771
612 .
A.
{RB.
s
g
meg
lV.
r=clttyadds: Saturated, total, 4:0. 6:0. 8:0, 10:0, 12:0, 14:0,

16:0, 18:0,
10.62
7.22
1. 70
48.16
g g
s
g
s
total.
g g g g g total
Monounsaturated, 16:1 . 18:1 . 20:1 22:1 ,

Polyunsaturated,
0.05 0.04 0.41 6.57 3.55 14.19 1.13 13.06 3.26 2.88 0.38
0.012 0.010 0.011 0.100 0.080 0.039 0.200
15 15 19 19 19 19 19
0.03 0.03 0.28 4.47 2.42 9.65 0.77 B.88 2.21 1.96 0.26
o. a 1
0.06 1. 05 0.57 2.27 0.18 2.09 0.52 0.46 0.06
0.01
0.22 0.17 29.82 16.12 64.36 5.13 59.23 14,77 13.05 1. 71

1. 84
g
g
18:2. 18:3 . 18:4, 20:4 . 20:5 , 22:5 , 22:6,

Cholesterol Phytosterol, AMINO ACIDS: Tryptophan
g
g
0.060 0.036
19 19
g
g
g
g
mg, mg.
71 0.107 0.465 0.485 0.810 0.903 0.364 0.105 0.405 0.386 0.464 0.765 0.395 0.774 1.136 1.994 0.857 0.673 0.510
5.053
18 2 2 2 2 2
2 2 2
48 0.073 0.316 0.330 0.551 0.614 0.248 0.071 0.275 0.262 0.316 0.520 0.269 0.526 0.772 1.356 0.583 0.458 0.347
11 0.017 0.074 0.07B 0.130 0.144 0.058 0.017 0.065 0.062 0.074 0.122 0.063 0.124
0.182
322 0.485 2.109 2.200 3.674 4.096 1. 651 0.476 1. 837 1. 751 2.105 3.470 1. 792 3.511 5.153 9.045 3.B87 3.053 2.313
Threonine . lsoleuclne • Leucine, . Lvslne

Methionine Cystine ,. Phenyl.lan ino Tyrosine
g g
g g g
Valine
Arginine, Hetldlne.
..
..
g
g
2 2 2 2 2 2 2 2
2
Alanine • , . Aspartic acid. G I"umit acid. Glycine, Proline ...
g g g
g
Serine
1 2
...
..
0.319 0.137 0.108 0.082
Weight applies to link. which is 4 in long. l-l/B in diam. I~eightapplies to link. which is 2 in long, 3/4 in diam. , Values based on data for products containing added sodium ascorbate.. Some products may not contain added sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label. AK-B-7 (1979 ) NOB No. 07075
SMOKED LINK SAUSAGE. Pork and beef. flour and nonfat dry milk added
Page 85
in 100 grams. edible

Standard
error
portion
Number of samples

Approx~ma1e measure and weight
Amount 1 pound
Refuse:
------A
PROXIMATE: Water •.
---------8
-----C ----D ----57.40 268 13.97 21.43 3.97 3.24

1. 55 13
68
link
91
1 little link 16 92
9.18
F -=--------G ---260.37 1 ,217

5,091
Food energy Protein (N X 6.25). Totatlipld (fat) . Carbohydrate, total • fiber. Ash ..
MINeRALS:
.I
0.497 0.437 0.871

0.112
8 8 8 8 8 8 8 8
heal g g g g g mg
182
39.03
hJ .
1 ,122
763 9.50 14.57 2.70 2.20

12
43 180
3.43 0.64 0.52

3 2 18
2.24
63.36 97.18 18.00 14.68

81 7.
Calcium. iron ..
Magnesium
mg.
mg. mg.
18
Phosphorus Potassium Sodium ..

Zin(; . ,.
mg.
mg. mg.
Copper .. Manganese.
VITAMINS: Ascorbic add ~ Thiamin .. Riboflavin ,

meg meg
110 155 1 ,089 2.00 0.09 0.052 0.235 0.176 2.701 0.13 1.32
3
0.206 0.921 5.976 8.149 68.721 0.182 0.016 0.005 0.015

0.012 1.025
3.182
8 8 8 8 8 8 8 8 8 8
74 105 741
1. 05
0.25
1. 36 0.06 0.035
25 174 0.32 0.02
0.008 0.038
60 497 704 4,940 9.07 0.43 0.236 13

1.066
a3
Niacin '. Pantothenic acid. Vitamin B6

Folacin .
a . 114
0.007 0.058
0.160 0.120 1. 837 0.09 0.89
0.028 0.432 0.02
0.798 12.252 0.57 5.96
Vitamin B12 . Vitamin A .

a • 21
I
total.
RE'. IV .
4:0. 6:0. 8:0.

10:0.
s
g
7.82
5.32
1. 25
35.46
12:0. 14:0. 16:0. 18:0. Monounsaturated, total . 16:1. 18:1 ..... 20:1 ...•. 22:1 .•.. Polyunsaturated, total 18:2. 18:3 . 18:4. 20:4. 20:5. 22:5. 22:6. Cholesterol Phytosterols AMINO ACIDS: Tryptophan Threonine • lsoeuelne . Leucine'. •. Lysine . ~ . Methlonlno Cystine •• , Phenylalanine Tyro,lne Valine Arginine. . . Histidine ••. Alanine ••. Aspartic acid . Glutamic acid. Glycine . Proline •. Serine ..• •.
1
g g Ii
0.04 0.03 0.34 4.71 9.93 0.82 9.11

2.26 1. 88 2.70
s
g g
0.007 0.008 0.023 0.202 0.135 0.058 0.347
8 8 8 8 8 8
0.03 0.23
0.02
s
g g
g g
3.21 1. 84 6.75 0.56 6.20

1. 54 1. 28
0.13
0.01 0.00 0.05 0.75 0.43 1. 59 1. 46
12.25 45.05
3.71
1. 53 21. 38
0.17 0.14
41. 34 10.26 8.54

1. 7 2
0.38
0.118 0.088
0.26
0.36 0.30 0.06
g g g g mg. mg. g
87
5.502
59 0.095 0.389 0.422 0.732 0.734 0.244 0.110 0.367 0.312 0.460 0.591 0.295 0.602 0.866
14
396
0.635
g
g
0.140
0.572
0.621
0.092
0.099 0.172 0.173 0.057 0.026 0.086 0.073 0.108 0.139 0.069 0.142 0.204 0.360 0.156 0.095
0.022
2.595
g
g
9 g
g g
1.076 1. 079 0.359 0.162 0.676
0.540 0.459 0.869

0.434
4.881 4.894 1. 628 0.735

3. 066
2.817
2.449
2.082
1. 969
g
g
3.942 4.014 5.774 10.215 4.409

3.797
g
g g g g g
0.885 1. 27 3 2.252 0.837 0.591

0.972
0.569
0.402
0.661
1. 531
0.134
2.681
Weight applies to link. which is Weight applies to link. which is Values based on data for products their ascorbic acid content would be
2 3
4 in long. 1-1/8 in diam. 2 in long. 3/4 in diam. containing added sodium ascorbate. Some products may not contain added sodium ascorbate and negligible; refer to ingredient listing on label,
AK-8-1
NOB No. 07076
(1979)
SMOKED
LINK SAUSAGE.
Pork and beef. nonfat
dry milk added
Page 86
Nutrient. units and A PROXIMATE:

Water •.
g .
Amount in100 grams. edible portion

Meen B Standard error Number of SBmplo5D
---- oommon_~------___ measuresoffood

Approximate
-
Amount inedible ortion p of

measure and weight
C 0.190 0.092 0.161 0.088 0.922 0.039 0.421 7.485 12.983 24.127 O. 065 0.010 0.004 0.523 0.005 0.004 0.057 0.150 0.004 0.043
link 68 gl
E
1 little link 16 g'

F
Amount inedible ortion f p o 1 pound offoodaspurchased Refu . . ,O

G
Food energy
Protein 6.25) . (NX Totalipid . l (fat) Ash MINERALS:

Carbohydrate, Fiber. total
. {kcal kJ .
g g
g g g mg. mg. mg. mg. mg.
53.91 313 1,310 13.28 27 .61 1. 92 0.00 3.29 41

1. 47
52 52 52
36.66 213 891 9.03 18.77 1. 31 0.00 2.23 28 1.00 11 93 194 798 1. 33 0.06 0.026 14 0.131 0.146 1.935 0.41 0.12
1. 0 7
8.63 50 210 2.12 4.42 0.31 0.00 0.53 0.23 3 22 46 188 0.31 0.02 0.006 3 0.031 0.034 0.455 0.10 0.03 0.25
6
244.53 1,420 5,943 60.23 125.22 8.71 0.00 14.91 184 6.66 74 621 1,295 5,320 8.88 0.43 0.172 93 0.875 0.971 12.905 2.77
0.82
Calcium. Iron Magnesium Phosphorus Potassium . Sodium.
Copper. VITAMINS:
Ascorbic acid ~ Thiamin . -. Niacin Pantothenic Vitamin 86 Folacin .
Zinc
Manganese.
mg. mg. mg. mg.

mg.
16 137 286 1 .173
52
52 7 7 7 7 7 7 7
0.09 0.038 21 0.193 0.214 2.845 o .61 0.18 1. 57
1. 96
Riboflavin.
acid;
mg. mg.
mg.
mg ,
mg.
45 52 52 52 2 52 52
meg
Vitamin812 . Vitamin
A_ •
{Rli.
g g g g g g g
g g
g g
meg
7 .14
LIPIDS: Fattycids: a
Saturated, total.
IV.
4:0. 6:0. 8:0. 10:0. 12:0. 14:0. 16:0. 18:0. Monounsaturated, total. 16:1 . 18:1 . ... 20:1 . 22:1 .
9.72
6.61
1. 55
44.07
g
g
0.09 0.06 0.36 5.92 3.28 12.64 0.98 11. 66 3.02 2.63 0.39
0.025 0.017 0.022 0.104 0.080 0.065 0.220 0.085 0.099
7 7 7 7 7 7 7 7 7
0.06 0.04 0.25 4.03 2.23 0.67 7.93
8.60
0.01 0.01 0.06 0.95 0.52 2.02 0.16 1.87 0.48 0.42 0.06
0.39 0.27 1. 65 26.87 14.88 57.35 4.45 52.90 13.70 11. 92 1. 78
g g
g g g g
18:2. 18:3 . 18:4.

20:4.
2.05 0.27
1. 79
Cholesterol AMINO ACIDS: Tryptophan

Threonine.
Isoleucine Leucine~. . •
20:5. 22:5. 22:6.
g g
g
mg.
Phytosterol,
mg.
65 0.135 0.552 0.605 1.044 1.043 0.344 0.151 0.520 0~451 0.660 0.813 0.414 0.826 1. 213 2.135 0.894 0.814 0.570
2.473
44 0.092 0.375 0.411 0.710 0.709 0.234 0.103 0.354 0.307 0.449 0.553 0.282 0.562 0.825 1.452 0.608 0.554 0.388
10 0.022 0.088
294
0.612
MethIonine Cystine.
Tyrosine
lysine ..
g g g
g g
Phenylalanine Valine
Arginine.
s
g
s
g
Alanine...
Hlstldine,
Glutamic acid. Glycine.

Proline
Aspartic acid- .
g g
g g g
Serine
1 2 3
..
0.167 0.167 0.055 0.024 0.083 0.072 O. 106 0.130 0.066 0.132 0.194 0.342 0.143 0.130 O. 091
0.097
2.504 2.744 4.736 4.731 1. 560 0.685 2.359 2.046 2.994 3.688 1. 878 3.747 5.502 9.684 4.055 3.692 2.586
Weight applies to link. which is4 in long, 1-1/8 in diam. Weight applies to link. which is 2 in long, 3/4 in diam. Values based on data for productsconta inin9 added-sodium ascor-bate. Some products may not contain added sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label. AH-8-7 (1979) NOB No. 07077
THURINGER,
CERVELAT,
SUMMER
SAUSAGE,
Beef, pork
Page
87

Mean

Standard error Number of

Approximate mea-sure and weigh1

Refuse:
samples D
slice 23 gl
E
A
PROXIMATE:
28.35 9
F
G
1 oz
Water ..
Food energy
g . {kcaJ
Protein(NX Total lipid (fat) . Carbohydrate, total Fiber. Ash MINERALS: Calcium.
6.25).
kJ .
g g g g
s
48.00 347 1,453 16.04 29.93 2.29 0.00 3.74 7 2.04 12 100 231 1,453 2.02 0.09 O.a 31 23 0.169 0.299 4.088 0.55 0.30 4.61
0.663 0.081 0.674 0.071

1. 333 0.239 0.577 7.021 6.770 41.249 0.104 0.019 0.003
42 42 42 42
9
11.04 80 334 3.69 6.88 0.53 0.00 0.86 2 0.47 3 23 53 334 0.47 0.02 0.007 5 0.039 0.069 0.940 a . 13 0.07
1. 06
13.61 98 412 4.55 8.49 0.65 0.00 1. 06 2 0.58 3 28 65 412 0.57 0.02 0.009 0.048 0.085 1.159 0.15 0.09
1. 31 7
217.72 1,576 6,592 72.78 135.78 10.36 0.00 16.96 33 9.24 54 454 1,048 6,592 9.17 0.39 0.141 106 0.767 1.356 18.543 2.47 1. 36 20.92
Iron Magnesium
9 9
linc
Copper .
9 9 9
9 9 9
Manganese .
VITAMINS: Ascorbic acid ~ Thiamin.
mg.
mg. mg. mg. acid. mg. mg. mg. meg meg Ill.
Riboflavin Niacin
Pantothenic Vitamin Folacin 86 .
2.478 0.013 0.027 0.189 0.015 0.042 0.599
9 9 9 2 9 9
Vitamin B12 .
Vitamin A.
{RE.
total, g g g g g total. g g g g total g g g g g g g mg.
4:0 6:0.
8:0
12.03 O.a 13 0.012 0.053 0.173 0.151 0.099 0.344
2.77
3.41
54.55
10:0. 12:0. 14:0. 16:0. 18:0.

Monounsaturated,
16:1 18:1 20:1 22:1
. . . .
0.05 0.05 0.72 6.83 4.38 13.93 1.79 12.14

1. 89 1. 56 • 0.33
9 9 9
9
9 9
0.01 0.01 0.16 1. 57 1. a 1 3.20 0.41 2.79 0.43 0.36 0.08
0.02 0.01 0.20 1. 94 1.24 3.95

0.51
3.44
0.24 0.22 3.25 30.99 19.85 63.20 8.12 55.09 8.57 7.08 1. 50
Polyunsaturated,
18:2 . 18:3 . 18:4 . 204. 20:5 . 22:5 . 22:6.

Cholesterol Phvtosterols AMINO ACIDS: Tryptophan Threonine.
0.236 0.045
9 9
0.54 0.44 0.09
mg.
g g g g g
68 0.154 0 •.88 6 0.768 1.048 1.383 0.352 O. 197 0.577 0.542 0.804 0.993 0.469 1. 014 1.438 2.205 1.103 0.860 0.678 is 4-1/8 in diam.,
4.576
8
1
16 0.035 0.158 0.177 0.241 0.318 0.081 0.045 0.133 0.125 0.185 0.228 0.108 0.233 0.331 0.507 0.254 0.198 0.156
19 0.044 0.195 0.218 0.297 0.392 0.100 0.056 0.164 0.154 0.228 0.282 0.133 0.287 0.408 0.625 0.313 0.244 0.192
added sodium
308 0.699 3.121 3.484 4.754 6.273 1.597 0.894 2.617 2.459 3.647 4.504 2.127 4.600 6.523 10.002 5.003 3.901 3.075
ascorbate and
Isoleucine
leucine, .
Lysine
Methionine Cystine.
1 1 1 1
Phenylalanine
Tyrosine Valine Arginine. Histidine. Alanine . Aspartic acid . g g g g g g g g g
Glutamic acid.
Glycine. Proline . Serine
I
1 1 1 1 1 1 1
1
Weight applies to slice, which Values based on data for products containing their ascorbic acid content would be negligible;
2
added refer
1/8 n thick;
sod um ascorbate. Some products to ngredient listing on label.
1 1 10 per 8 oz pkg.
may not contain
AH-8-7 (1979 ) NOB No. 07078
TURKEY BREAST MEAT
Page
88

Mean A PROXIMATE: Wat-er. Food energy B

Standard error C-----D Number of samples


Rofuse:
2 slices 42.5 9
E
1 slice 21 g'
F
g . {kcal g g
llO
71. 85
0.674 0.589 0.236 0.179 1. 000 0.064 0.707 11.030 13.571 106.478 0.085 0.009
4 4 4 4 2 4 4 4 4 4 4
3
Protein (N X 6.25).
Totat tiptd It.l) . Carbohydrate, total Fiber,
kJ .
s
g
Ash
MINERALS: Cal dum Iron
s
mg. mg. mg. mg. mg.
461 22.50 1. 58 0.00 0.00 4.18 7 0.40 20 229 278 1 ,431 1.13 0.05
30.54 47 196 9.56 0.67 0.00 0.00 1.77
15.09 23 97 4.73 0.33 0.00 0.00 0.88 1 0.08 4 48 58 301 0.24 0.01 0 O. 008 0.022 1. 748 0.12 0.07 0.42 0 0 0.10
325.91 500 2,093 102.06 7.14 0.00 0.00 18.94 32 1.81 91 1,039 1,261 6,491 5.10 0.24 0 0.181 0.485 37.749 2.68 1. 61 9.14 0 0 2.20
Magnesium
Phosphorus Potassium Sodium. Zinc Copper VITAMINS: Ascorbic acid:
.
.
mg. mg . mg.
mg.
9 97 118 608 0.48 0.02
a . 17
Manganese .
mg.
mg. mg mg. mg.
Thiamin.
Riboflavin.
Niacin
Pantothenic acid. Vitamin 66
Folacin.
Vitamin 812 Vitamin A. .
{RE.
IV.
mg. meg meg
0.040 0.107 8.322 0.59 0.36

0
O. a 08 0.011 0.416 0.190 0.050 0.754
a
4
4 4 2 4
O. a 17 0.045 3.537 0.25 0.15 0.86 0 0 0.21
2.02
0 0.48
total. g
4:0. 6:0. 8:0. 10:0. 12:0. 14:0. 16:0. 18:0.

g g
g
s
g g g g total
16:1 .
18:1 .
20:1 22:1 .
Polyunsaturated,
0.00 0.02 0.30 0.15 0.45 0.07 0.38 0.28 0.26 0.02
0.000 0.003 0.052 0.032 0.017 0.070
3
3
3 3 3 3
0.00 0.01 0.13 0.07 0.19 0.03 0.16 0.12 0.11 O. a 1
0.00 0.00 O. 06 0.03 0.09 0.01 0.08 0.06 0.05 0.00
0.00 0.07 1. 34 0.70 2.02 0.30 1. 72 1. 25 1. 16 0.07
g
g g g g
18:2. 18:3 . 18:4. 204. 20:5 22:5 . 22:6.

Cholesterol
0.046 0.006
Pnvtosterots
AMINO ACIDS: Tryptophan Threonine Isoleucine
g g mg. mg.
g
41 0.256 1.001 1. 170 1.793 2.120 0.652 0.234 0.893 0.889 1. 195 1. 570 0.702 1.393 2.185 3.672 1.116 0.936 1. 001
4.750
17 0.109 0.425 0.497 0.762 0.901 0.277 0.099 0.380 0.378 0.508 0.667 0.298 0.592 0.929 1.561 0.474 0.398 0.425
9 0.054 0.210 0.246 0.377 0.445 0.137 0.049 0.188 0.187 0.251 0.330 0.147 0.293 0.459 0.771 0.234 0.197 0.210
185 1.161 4.541 5.307 8.133 9.616 2.957 1.061 4.051 4.033 5.421 7.122 3.184 6.319 9.911 16.656 5.062 4.246 4.541
Leucine, .
Lvslne Methionine Cystine Tyrosine Valine Argin-ine. Histidine. Alanine . Aspartic ac id . G lutamic acid. Glycine . Proline ..
g
g
g
g
Phenylalanine
g g
g
g g g
g
g
Serine
l 2
Weight applies to slice 3-1/2 in square; 8 per 6 oz pkg. Product may contain 26.0 mg of ascorbic acid per 100 g, derived from added sodium ascorbate.
AH-8-7 (1979) NDB No. 07079
TURKEY HAM, Cured turkey thigh meat
Page 89
Amount Nutrients and units Mean A PROXIMATE: Water •.. Food energy Protein (N X 6.25). Total lipid (fat) .. Carbohydrate, total fiber ... Ash .. MINERALS: Calcium. 'ron . . Magnesium
Phosphorus B
in 100 grams, edible portion Standard .rror

C Number of samptel
Amount in edible portion of 1 pound of food as purchased Refuse: 0
2 slices 56.7 9
E
Approximate
measure and weigh.
1 pkg, 8 oz
= 227 9
net wt,
.1
g kCQJ g g g g g
kJ.
71.38 128 536 18.93 5.08 0.37 4.23 10 2.76 191 325 996
0.396 0.376 0.164 0.321 2.630 0.945

9
40.47 73 304 10.74 2.88 0.21 2.40 5 1.57 108 1B4 565
162.04 291 1,217 42.98 11.53 0.85 9.61 22 6.27 434 738 2,260
323.79 581 2,431 85.88 23.03 1.69 19.20 43 12.54 B66 1,474 4,517
6 4
5
mg.
mg .
Potassium
Sodium .
Zinc Copper . Manganese . VITAMINS:

Ascorbic add.

mg. mg .
209.463
1 1 5
Thiamin .. Riboflavin •. Niacin .. Pantothenic acld, Vitamin 86 Folacin . Vitamin B]2 .
mg.
mg.
0.052 0.247 3.527
0.005 0.013
4 3
0.029 0.140 2.000
O. 118 0.561 B.006
0.236 1.120 15.998
..
Vitamin A . LIPIDS:
Fatly acids:
rEo
s
g g
meg meg IV. 1. 70
Saturated, total. 4:0. 6:0. 8:0. 10:0. 12:0. 14:0. 16:0. 18:0. Monounsaturated, total. 16:1. 18:1. 20:1 . 22:1; . Polyunsaturated, total 18:2. 18:3 . 18:4. 20:4. 20:5. 22:5 . 22:6. Cholesterol Phytosterots AMINO ACIDS: Tryptophan Threonine. Isoleucine . leucine •. Lysine .. Methionine Cystine. Phenylalanine
T)'tosine
0.97
3.87
7.73
s
g g
g
g
g g g g g
g g
g g
0.01 0.03 0.90 0.51 1. 15 0.17 0.95 0.02 0.01 1. 52. 1. 23 0.05 0.18 0.03 0.04
0.01 0.02 0.51 0.29 0.65 0.10 0.54 0.01 0.01 0.86 0.70 0.03 0.10 0.01 0.02
0.02 0.07 2.04 1.16 2.62 0.38 2.16 0.04 0.03 3.45 2.79 0.10 0.41 0.06 0.09
0.05 0.15 4.07 2.31 5.23 0.77 4.32 0.09 0.05 6.90 5.58 0.21 0.82 0.12 O.lB
g
mg.
mg.
g
s
g
g g
g
VaUne Arginine. Histidine. Alanine. Aspartic acid . Glutamic acid. Glycine. Proline Serine
g g
s
g
g
g
g
g
g
g
0.215 0.842 0.984 1. 508 1. 784 0.548 0.197 0.751 0.748 1. 006 1.321 0.591 1.172 1.839 3.090 0.939 0.788 0.842
0.477 0.558 0.B55 1. 0 12 0.311 0.112 0.426 0.424 0.570 0.749 0.335 0.665 1.043 1.752 0.532 0.447 0.477
0.122
0.488 1. 911 2.234 3.423 4.050 1.244 0.447 1.705 1.698 2.284 2.999 1. 342 2.660 4.175 7.014 2.132 1.789 1.911
0.975 3.819 4.41i3 6.840 8.092 2.486 0.894 3.407 3.393 4.563 5.992 2.681 5.316 B.342 14.016 4.259 3.574 3.819
AH-8-7 (1979) NOB No. 07080
TURKEY ROLL. light and dark meat
Page
90

Mean A PROXIMATE:

Stand"d IIrror Numooroi samplel D
Amount in edible portion of common measurM of food
2 slices 56.7 g
E
AP-t>rox1mata measure and weight
1 oz 28.35
Refuse:
Amount in edible portion of 1 pound of food as purchased --------
Water
F-ood energy
Protein (N X 6.25). Total lipid (fat) , Carbohydrate. total Fiber. Ash MINERALS:
R . {kc~l
kJ, g
g
g g
70.15 149 622 18.14 6.99 2.13 2.60 32 1. 35 18 168 270 586 2.00 0.07
0.750 0.751 0.703 0.200 8.737 0.144 26.242 64.326 8 8 2 8 8 1 1 7 8 1 1
39.78 84 353 10.28 3.96 1. 20 1.47 18 0.76 10 95 153 332 1. 13 0.04
19.89 42 176 5.14 1. 98 0.60 0.74

9
318.20 674 2,822 82.27 31. 69 9.64 11. 79 144 6.11 80 762 1.225 2.657 9.07 0.34
g mg. mg , mg. mg. mg, mg. mg. mg. mg. mg. mg. mg. mg. mg,
mg .
Calcium.
Iron
Magnesium
Phosphorus
Potassium
Sodium .
Zinc
Copper
0.38 5 48 77 166 0.57 0.02
Mang~llese .
VITAMINS: Ascorbic acid. Thiamin. Riboflavin , add.
Niacin
Pantothenic Vitamin Folacin Vitamin Vitamin 66 . B12 • A.
0.091 0.284 4;800
0.006 0.045
7 7 1
0.052 0.161 2.722
0.026 0.081 1. 361
0.413 J. 2 88 21. 773
rru .
E ,
"'<g meg
total.
4:0, 6:0, 8:0, 10:0. 12:0. 14:0, 16:0, 18:0,

g g
g g
2.04
1. 15
0.58
9.24
g g g
16:1. 18:1 . 20:1 . 22:1 ,

s
g
g g
s
g g
18:2, 18:3. 18:4. 20:4.

20:S,
g g g
g g
0.01 0.05 1025 0.50 2.30 0.38 1. 8 7 0.01 0.01 1.78 1.48 0.08 0.14 0.02 0.03 55
0.01 0.03 0.71 0.28 1. 31 0.21 1. 06 0.01 0.01 1. 01 0.84 0.05 0.08 0.01 0.02 31
0.00 0.01 0.35 0.14 0.65 0.11 0.53 0.00 0.00 0.51 0.42 0.02 0.04 0.01 0.01 16
0.04 0.22 5.65 2.27 10.44 1. 71 8.47 0.06 0.04 8.09 6.73 0.38 0.63 0.09 0.12 252
22:5. 22:6,
Cholesterol Phvtosterols AMINO ACIDS: Tryptophan
g g
mg.
mg.
g g g g g
6.616
leucine ..
Lysine Methi"Oriine Cystine. Phenylalanine T¥rosine

Valine
g
g g g g
Arginine.
Histidine. Alanine. Aspartic acid . Glutamic acid. Glycine.
g
g g
g
g g
Proline
Serine
g g
AH-8-7 (1979) NOB No. 07082
TURKEY ROLL, Light meat
Page
91
Amount Nutrients and units Moan A PROXIMATE: Water .. food energy Protein (N X 6.25). Total lipid (fat) . Carbohydrate, total Fiber. Ash MINERALS: Calcium Iron
Magnesium Phosphorus B
in 100 Drams, edible

Standard
error
portion
Number of sample. 0
56.7 9
Amount in edible portion of common measures of food Approxtmate measura and we.ght slices 1 oz
Amount 1 pound R.lu .. :
0
G
28.35 20.28 42 174 5.30 2.05 0.15 0.57 11 0.36 5 52 71 139 0.44 0.01 324.55 667 2,791 84.82 32.76 2.40 9.07 180 5.79 74 830 1,138 2,218 7.08 0.20
s
. {,hal kJ .
s
g
g
615 18.70 7.22 0.53 2.00 40

1. 28
147
71. 5 5
0.950 0.823 0.873 0.100 7.383 0.372 21.944 40.345
2 9 9 2 8 8 1 1 8 9 1 1
40.57 83 349 10.60 4.09 0.30

1.13
g g
mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. meg
Potassium Sodium. Zinc Copper Manganese . VITAMINS: Ascorbic add. Thiamin. Riboflavin. Niacin Pantothenic acid. Vitamin 86 folacin. Vitamin B12 . Vitamin A . LIPIDS: Fatty acids: Saturated, total. 4:0. 6:0. 8:0.
10:0.
16 183 251 489 1.56 0.04
23 0.72 104 142 277 0.88 0.02

9
0.089 0.226 7.000
0.018 0.038
7 7
0.050 0.128 3.969
0.025 0.064 1. 985
0.404 1.025 31.752
IRE.
g g g
meg
lV.
2.02
1.14
0.57
9.16
g
g
12:0. 14:0. 16:0. 18:0.

MonoUlnsaturated, total,
g
g g g g g g
16:1. 18:1. 20:1 . 22:1 . Polyunsaturated, 18:2. 18:3 . 18:4. 20:4. 20:5. 22:5 . 22:6.
Cholesterol
g total
g g
g
g
0.01 0.05 1.26 0.47 2.50 0.41 2.02 0.01 0.01 1. 74 1.4 2 0.09 0.14 0.02 0.02 43
0.01 0.03 0.71 0.27 1. 4 2 0.23 1. 14 0.01 0.01 0.99 0.81 0.05 0.08 0.01 0.01 24
0.00 0.01 0.36 0.13 0.7I 0.12 0.57 0.00 0.00 0.49 0.40 0.02 0.04 0.01 0.01
0.05 0.23 5.72 2.13 11.32 1.88 9.15 0.05 0.05 7.90 6.45 0.39 0.62 0.10 193
O. II
g
g g
g mg.
mg. g g
Phytosteroh AMINO ACIDS:

Tryptophan
2.485
12
Leucine .
lysine Methionine
Cystine.
g g g
g g
Phenylalanine
Tyrosine
s
g
g g g
Valine Arginine. Histidine. Alanine . Aspartic acid .

Glutamic acid. Glycine .
g
g g g g g
Proline Serine
AH-8-7 (1979)
NDB No. 07081
VIENNA SAUSAGE, Canned, beef and pork
Page 92

Mean
in 100 grams,
edible
portion
Number of samples D

Amount 1 pound Refu .. :
Standard error
A PROXIMATE'. Water •. Food energy Protein (N X 6.25). Total lipid (fat) . Carbohydrate, total Fiber. Ash MINERALS:
Calcium .
sausage 16 91
E
7 sausages 113 92
F
in edible portion of of food as purchased -----
II . . {heal hJ .
g g
II II
59.93 279 1,168 10.29 25.20 2.04 0.00 2.53 10 0.88 7 49 101
0.524 0.205 0.500 0.033 2.028 0.076 0.333 2.186 4.910 18.415 0.058 0.007 0.005 0.000 0.017 0.012 0.155 0.027 0.023
9.59 45 187 4.03 0.33 0.00 0.41

2
1. 6 5
3
3 3
67.72 315 1,320 11. 63 28.48 2.31 0.00 2.86 12 0.99 56 114 1,077
8
1,266 5,298
271. 86 46.68
114. 31 9.26 0.00 11. 49 47 3.98 33 224 457 4.321 7.26 0.12 0.132
0 0.395
Iron Magnesium
Phosphorus
Potassium , Sodium. Zinc . Copper . Manganese . VITAMINS: Ascorbic acid> Thiamin.

Riboflavin. Niacin Pan tcthenic add.
mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg. mg.
meg
3
3 3
953 1. 60
3 3
0.03 0,029
0.14 1 8 16 152 0.26 0.00 0.005 0 0.014 0.017 0.258 0.02 0.16
1. 81 0.03 0.033
0 0.087 0.107 I .613 0.12 1.02
3 3 3 3 3
0 0.098 a .121 1.823

0.13
0.485 7.317
0.53
Vitamin B6
Folacin .
Vitamin 612 . Vitamin A . LIPIDS: Fatty adds:

Saturated, total.
{RE.
g g
meg IV.
1. 16
4.64
4:0. 6:0. 8:0. 10:0. 12:0. 14:0. 16:0. 18:0. Monounsaturflted, total, 16:1. 18:1 . 20:1 . 22:1 .. Polyunsaturated. total 18:2. 18:3 . 18:4. 20:4. 20:5 . 22:S. 22:6. Cholesterol Phytosterol, AMINO ACIDS: Tryptophan Threonine. holeucrne . Leucine, . Lysine
Melhionin1'!
9.28
1. 48
10.49
42.10
g
g g g
g g
g g g
0.03 0,02 0.59 5.44 3.20 12.55 1. 52 11. a 2

1. 68 1. 29
0.010 0.014 0.028 0.214 0.092 0.088 0.318
3
3
3 3
0.00 0.09 0.87 0.51 2.01 0.24 1. 76 0.27 0.06

0.21
a.oo
3 3
0.03 0.02 0.66 6.15 3.62 14.18 1. 72 12.45 1.90 1.46 0.44
0.13 0.10 2.65 24.69 14.53 50.00 7.61

5.84 1.77 56.91 6.91
g
g
g 8
g
0.39
0.192 0.068
3 3
K
g g
mg,
mg,
52 0,109 0.357 0.557 0.797 0.791 0.265 0.175 0.425 0.341 0.573 0.707 0.273 0.651 1.005 1.304 1.013 0.606 0.432
5.686
59 0.123 0.403 0.629 0.901 0.894 0.299 o .19B 0.480 0.385 0.647 0.799 0.30B 0.736 1.136 1. 4 74 1.145 0.685 0.488 PRINTING OFFICE:
236 0.494 1. 619 2.527 3.615 3.588 1.202 0.794 1. 928 1.547 2.599 3.207 1. 238 2.953 4.559 5.915 4.595 2.749 1.96 0
1980-328-'476
g g 8 g g
&
1 1
1 1 1 1
t.:y,'ino , • Ph.nylalanino Tyro,ln. Vallne Arginine. Histidine. Alanln. , Aspartic acid . Glutamic: acid. Glycine. Proline Serine
s
II
1 1
..
..
R Il g g
g g g g
1 1 1
1 1 1 1 1
0.017 0,057 0.089 0.128 0.127 0.042 0.028 0.068 0.092 0.113 0.044 0.104 0.161 0.209 0.162 0.097 0.069 GOVERNMENT
0.055
1 1
1 2
Weight applies to sausage,which is 2 in long, 7/8 in diam. Weight applies to drained contents from can, net wt, 4 oz.
tr U. S.
AH-8~7 (1979) NDB No. 07083

USDA Handbook 8 - Composition of Foods (Sausages and Luncheon Meats)

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USDA Handbook 8 - Composition of Foods (Sausages and Luncheon Meats)

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REfERE,NICE

SAU;SAGE,S, AND LUNCHEON MEATS RAW • PR'O'CESSED • PR,EP'ARED

Martha Richardson Linda P. Posati Barbara A. Anderson

REVISED SEPTEMBER 1980

D. M. Hegsted, HumanNutrition iii

AGRICUl.TURE HANDBOOK NO.8 Series No. Food group

8-1 8-2 8-3 8-4 8-5 8-6 8-7

·......... ·.......... ·.......... ·..........

1976 1977 1.978 1979 1979 1980 1980

217 128 304 214 80

Sources of data .....•.........•.. Explanation of table ...•.. Format Nutrients .e

and luncheon meats ••••••••••••••• •••••••••••••••••••••••••••••••••••

Appendi x List of abbreviations

Protein Fat ••••••••••••••

. " •••• " •••••

NOTES ON SAUSAGES AND LUNCHEON MEATS

.......................................................... NDB net wt No oz pkg ..................................................................

GUIDE TO SAUSAGES AND LUNCHEON MEATS

AH·8 item (1963)

NOB No. Page

Barbecue loaf Beerwurst, beer salami: Beef Pork

Blood sausage •••••••••••••••••••••••••••••••••••••••

07016 07017 07018 07019 07020

AH·8-7 NOB No. Page

Ham and cheese spread ••••••••••••••••••••••••••••••••••••••••

Honey loaf Honey roll sausage Italian sausage:

................................. 2002 .............................................. ................................................. .............................. 2003

Po rk , canned •••••.•••••••••.•••••••••••••••••••••.••••••••• Luncheon sausage

Pepperoni Pi ckle and pimient 0 loaf Picnic loaf

AH-8-7 NOB No. Page

Smoked link sausage:

TABLE OF NUTRIENT DATA

BARBECUE LOAF, Pork, beef

Amount in100 grams, edibleortion p Nutrients units and

Amount inedible ortionf p o common measures ffood o

Amount inedible ortionf p o 1 poundoffoodaspurchased

-------A-----------------PROXIMATE: Wat-er .. Food energy . g. • (heal g g g g g

Protein{N X 6.25). Total lipid (fat) ..

Fiber ... Ash ..

0.012 1. 530 0.012 0.013 0.197

Thiamin .. Riboflavin. Niacin ..

Pantothenic acid. Vitamin B6 .

mg. mg. mg.

85 1.633 1.125 10.279 7.12 1.18 7.63

0.010 0.004 0.008 0.246 0.134 0.033 0.491

0.01 0.04 0.54 0.31 1.17

0.16 0.09 0.63 4.92 18.80 17.22

20:4. 20:5. 22:5.

0.23 0.21 0.03

3.69 3.28 0.40

Phenylalanine TVrosine Valine . Arginine.

Alanine. Aspartic: acid . Glutamic acid. Glycine.

NOB No. OlOOl

BEERWURST. BEER SALAMI. Beef

Amount Nutrients and units

in 100 grams. edible portion

Amount in edible portion of oommon measures of food

Amount in edible portion of 1 pound of food as purchased

measure and weight

Protein !NX 6.25). Total lipid (Iat) .

53.70 324 1,358 12.33 29.40 1. 73 0.00 2.83 9

mg. mg. mg. mg.

12 105 184 932 2.63 0.05