nutritive value of foods of zimbabwe*
TRANSCRIPT
Zambezia (1989), XVI (i).
RESEARCH REPOR T
NUTRITIVE VALUE OF FOODS OF ZIMBABWE*
IRENE C. CHITSIKU
Department of Biochemistry, University of Zimbabwe
MANY COUNTRIES, BOTH developed and developing, have tables of the nutrientcomposition of their food. The data are used by research nutritionists to assess thenutritional value of a nation's food supply. Home economics teachers andcommunity nutritionists use the food values to develop educational guidancematerials for food selection and improvement of diets. Dietitians and physiciansuse the tables to estimate the nutrient content of therapeutic diets. Governmentagencies utilize the information to develop regulatory measures such asfortification of processed foods. Food composition tables are an important toolfor the interpretation of diets.
Every nation has its own food consumption patterns that are peculiar to itsculture. Some of these patterns change with time. As countries develop andcultures intermix, new foods and eating habits are adopted. Methods of foodproduction, distribution, storage, preparation, housewifery, and social valueschange with a change in food habits, but certain food consumption patterns willlong be retained. It is these that distinguish one nation's eating habits fromanother's.
The table of nutrient composition of foods commonly used in Zimbabwewhich is presented here was developed from data reported in various technicaland scientific reports and journals.
SELECTION OF FOOD ITEMS
A list of foods characteristic of the diets of Zimbabwean families was drawn fromvarious sources. These included the author's personal experience as aZimbabwean. Sources in the literature, including Gelfand (1971) and Colborne(1975), provided a countrywide evaluation of foods important to people in thedifferent regions of Zimbabwe. Information was obtained about the diets ofpatients in urban and rural government hospitals and in mission hospitals. Lists offoods used in boarding high schools and of foods commonly used in high-schoolcookery classes were provided. Five Zimbabwean families supplied a list of fooditems characteristic of the eating patterns of their native provinces.
Two hundred food items were selected from the list of foods compiled fromthe various sources. These foods were considered to be the important foods of thecountry because the foods were staple items of the diet and/or were importantsources of one or more nutrients in the diet. An effort was made to include in the
• This article is a revised edition ofNutritive Value of Foods of Zimbabwe (Ames IA, Iowa StateUniv., College of Home Economics, Dept. of Food and Nutrition of the Home Economics ResearchInstitute, Bulletin 104,1981). This article is also available as a separate publication. Enquiries shouldbe addressed to the Publications Officer, University of Zimbabwe.
67
68 NUTRITIVE VALUE OF FOODS
table foods characteristic of the diets of both rural and urban families. Food valuesfor sadza made from different cereal meals have been included; the values arebased on an unpublished and undated table compiled by the Ministry of Health ofthe Federation of Rhodesia and Nyasaland.
As data were collected from the literature a number of details wereconsidered. A food was identified by its scientific name and its source and varietyidentified. The method of cooking, temperature used, and length of cooking time(where given) were noted for cooked foods. The type and degree of processing forthe few processed foods that were included in the table were recorded. Methods ofanalyses that were used were recorded; however, most authors from whom valueswere obtained used the methods of the Association of Official AnalyticalChemists for their analyses. The method used to express the values was alsorecorded. For instance, it was noted whether the carbohydrate values reportedwere for total carbohydrate or available carbohydrate. Values that were reportedin a different form from that used in Table I were converted to the appropriateform, when possible; otherwise, those values were not utilized.
SELECTION OF REPRESENTATIVE VALUES FORTHE NUTRIENT CONTENT OF ZIMBABWEAN FOODS
In order to evaluate the reported values for each nutrient in a food, a referencevalue was selected for the nutrient. Preference was given to analytical valuesreported on Zimbabwean foods or on foods from countries neighbouringZimbabwe. If there were no values reported for a food from any of thesecountries, a reference value was chosen from a country with climatic conditionssimilar to those of Zimbabwe. A value that was far beyond the range of valuesfrom other reports was omitted. The arithmetical mean of the accepted values wasreported as the representative value for a nutrient.
SELECTION OF NUTRIENTS AND MODE OF EXPRESSION
The following food groups were selected and arranged in the following sequence:Grains and grain productsMilk and milk productsEggsFats and oilsMeat, poultry, and edible insectsFishVegetables and vegetable productsFruitNuts and seedsSugars and syrupsBeverages
The inclusion of pulses, roots and tubers in the vegetable group eliminated thenecessity for cross-referencing many food items, such as peanuts, which wouldfall into several groups. The only food that required cross-reference in thisgrouping was coconut. Values for coconut were reported under the section Nuts
IRENE C.CHITSIKU 69
and seeds; but the name coconut also appears, without an item number, in theFruit group and the reader is advised to see items 88 and 89.
Foods within a group were listed in alphabetical order by the common namesused in Zimbabwe. Scientific names of the food items are given in Table II. Somefoods, such as maize, are consumed in different forms. Values for the differentforms were reported under the main heading for that food.
Foods which some people eat with the skin and others peel first, such asguavas, mangoes, apples and others, were considered to be eaten with the skin,unless otherwise stated in the Table.
The nutrients selected for the Food Composition Table included thoserecommended by Southgate (1974) for national food composition tables. Thesewere: energy, total carbohydrate, total fat, protein, water, calcium, iron, thiamin,riboflavin, niacin, folic acid, vitamin B12, and ascorbic acid. Other nutrients thatwere considered important to include were sodium, potassium, phosphorous, andvitamin B6.
All values were expressed on the basis of 100 g of the edible portion of food.Energy is given in kilocalories.
Proximate constituentsThe proximate constituents of food included water, protein, carbohydrate, andfat.Water. The inclusion of the amount of water in each food item allows comparisonof values of other nutrients in the same or similar food with those given in otherfood composition tables.Protein. Protein values are reported in grams per 100 g.Carbohydrate. Carbohydrate values are for total carbohydrate obtained bydifference. The value given includes both available carbohydrate and dietaryfibre. Values for dietary fibre are not given separately because of the paucity ofdata on dietary fibre. Values are given in grams per 100 g.Fat. Fat refers to that component of food which is insoluble in water but soluble inorganic solvents. It can also be referred to as oil or ether extract. Fat values areexpressed in grams per 100 g.
Inorganic constituentsValues were reported for the five selected minerals in the food. No adjustmentswere made for unavailable portions. The values are expressed in milligrams per100 g.
VitaminsThiamin and riboflavin. Values are reported in milligrams per 100 g.Niacin. The amino acid tryptophan can be converted in the body to niacin.Therefore, the requirement for niacin in the body is met from both the preformedvitamin and the potential contributions from its precursor. However, in compilingthis table it was decided not to convert the niacin values to niacin equivalentbecause of the paucity of data for tryptophan and niacin determined simulta-neously. The preformed niacin values are expressed in milligrams per 100 g.Vitamin B& Vitamin B6 values represent total vitamin B6 activity including thatderived from pyridoxine, pyridoxal, pyridoxamine, and other conjugate formsand their phosphates. The values are reported in milligrams per 100 g.
70 NUTRITIVE VALUE OF FOODS
Folic acid. Values for folic acid represent the total folic acid present in the foodand are expressed in micrograms per 100 g.Vitamin Bl2. Information on the vitamin B12 content of food was limited butavailable data were included. Values are expressed in micrograms per 100 g.Ascorbic acid Values for ascorbic acid refer to total ascorbic acid which includesboth dehydroascorbic acid and reduced ascorbic acid. The values are expressed inmilligrams per 100 g.Vitamin A. Vitamin A activity is expressed in micrograms retinol equivalent per100 g. The retinol equivalent values included values from carotenoids present inthe food. In some sources, the values for carotenoids were for beta carotene only.Other sources gave values for total carotenoids without indicating how much wasbeta carotene and how much was not. The divisor used to convert carotenoids tomicrograms retinol equivalent represents the efficiency with which the particularcarotenoids are converted at different rates in the body. Some are not converted atall. The divisor for beta carotene is six and that for all other provitamin Acarotenoids is twelve. But, because of lack of information on the proportion of thedifferent carotenoids in the food, six was used as the divisor for all carotenoids.Hence, the value calculated in this Food Table may slightly overestimate thevitamin A potency of foods. Paul and Southgate (1978) stated that the errorintroduced in this way is small.
ABBREVIATIONS AND SYMBOLS
The following abbreviations and symbols are used:
— No information was available for the nutrient.( ) Values are reported without confidence because they are based on a limited
number of sources.Tr Only a trace of the nutrient was known to be present.0 No detectable amount of the nutrient was known to be present.
CONCLUSION
Appropriate data were not always available for one or more nutrients in animportant food. This report, therefore, contains a number of gaps. Information isneeded on the nutritional value of processed, cooked, and home-prepared foodsof Zimbabwe and on the drought-resistant varieties of maize that are widely usedin the low rainfall areas of the country.
Present knowledge of the role of specific amino acids in certain metabolicdisorders indicates a need for data on the amino acid composition of foods,especially of low-protein foods like maize.
Finally, there is an urgent need for an estimation of the recommended dailyallowances of nutrients for the people of Zimbabwe.
Acknowledgements
1 am deeply grateful to Dr Wilma D. Brewer at Iowa State University for herguidance in the compilation of this table. I am also grateful to Dr J. A. Hasler, ofthe Biochemistry Department, University of Zimbabwe, for facilitating the
IRENE C. CHITSIKU 71
publishing of the new edition. Appreciation is also expressed to Dr M. A.Benhura, my supervisor and Chairman of the Biochemistry Department,University of Zimbabwe, for his helpful suggestions about the new material in thisedition.
Deep appreciation is expressed to the many people who gave helpfulsuggestions and prompt and gracious replies to my requests for information aboutdiets and foods commonly used in their areas of work in Zimbabwe, andespecially to my husband, Theodore Chitsiku, who collected part of this materialin Zimbabwe.
I am very thankful for the help and support of all my friends, family andsponsors throughout my period of study.
BibliographyADAMS, C. F and RICHARDSON, M. 1981 Nutritive Value of Foods
(Washington DC, US Dept. of Agriculture, Home and Garden Bulletin 72).ADRIAN, J. and SAYERSE, C. 1957 'Composition of Senegal millets and
sorghums', British Journal of Nutrition, XI, 99-105.AKINYELE, I. O. and KESHINRO, O. O. 1980 Tropical fruits as sources of
vitamin A', Food Chemistry, V, 163-7.ANDERSON, R. H. and PEROLD, I. S. 1964 'Chemical and physical
properties of South African honey', South African Journal of AgriculturalScience, VII, 365-74.
ARCHIBALD, J.G. 1978 Trace elements in milk: A review—pan V, DairyScience Abstracts, XX, 712-25.
ARMAN, P. 1979 'Milk from semi-domesticated ruminants', World Reviewof Nutrition and Dietetics, XXXHI, 198-227.
BAKALOR, S. 1948 'Investigation on the composition of South Africanmilk', Farming in South Africa, XXEI, 271-82.
BASSIR, O. 1959 'Nutritional studies on breast milk of Nigerian women',Transactions of the Royal Society for Tropical Medicine and Hygiene, IM,256-61.
BrRDSALL, J. J., DERSE, P. H. and TEPLY, L. J. 1961 'Nutrients inCalifornia lemons and oranges: 11: Vitamins, minerals and proximatecomposition', Journal of the American Dietetic Association, XXXVIII,555-9.
BLATT, B. S. 1962 Tables of Representative Values of Foods CommonlyUsed in Tropical Countries (London, HMSO, Medical Research CouncilSpecial Report Series 302).
BOYES, W. W. and D E VILLIERS, D. J. R. 1942 The vitamin C content ofguavas', Farming in South Africa, XVII, 319-36.
BREDON, R. M. and MARSHALL, B. 1962 'Chemical composition of somefoods and feedingstuffs in Uganda', East African Agriculture and ForestryJournal, XXVII, 211-19.
BURGE, J. O. et al 1975 'Vitamin C in tomatoes: Comparison of tomatoesdeveloped for mechanical or hand harvesting', Ecology of Food andNutrition, IV, 27-31.
72 NUTRITIVE VALUE OF FOODS
BURTON, G. W., WALLACE, A. T. and RACHIE, K. O. 1972 'Chemicalcomposition and nutritive value of pearl millet (Pinnesetum typhoides)\ CropScience, XII, 187-8.
BUTTERFIELD, S. and CALLOW AY, D. H. 1972 'Folacin in wheat andselected foods', Journal of the American Dietetic Association, LX, 310-14.
CARIBBEAN FOOD AND NUTRITION INSTITUTE 1974 Food CompositionTables for Use in the English-Speaking Caribbean (Kingston, Jamaica,Caribbean Food and Nutrition Institute).
CARR, W. R. 1956 'The preparation and analysis of some Africanfoodstuffs', Central African Journal of Medicine, II, 334-9.
CARR,W. R. 1957 'Notes on some Southern Rhodesian indigenous fruits,with particular reference to their ascorbic acid content', Food Research,XXII, 590-6.
CARR, W. R. 1958 'The baobab tree: A good source of ascorbic acid',Central African Journal of Medicine, IV, 372-4.
CARR, W. R. 1961 'Observations on the nutritive value of traditionallyground cereals in Southern Rhodesia', British Journal of Nutrition, XV,339-43.
CHAPPELL, G. 1940 'The distribution of vitamin C in foods sold on openmarket', Journal of Hygiene, XL, 699-732.
CHATFIELD, C. 1949 Food Composition Tables for International Use(Rome, FAO, Food and Nutrition Studies 3), 1-56.
CHATFIELD, C. 1954 Food Composition Tables: Minerals and Vitamins:for International Use (Rome, FAO, Food and Nutrition Studies 11).
CHATFIELD, C. and ADAMS, G. 1940 Proximate Composition of AmericanFood Materials (Washington DC, US Dept. of Agriculture Circular 549),1-91.
CLASSENS, J. W. 1952 *Fat and protein content of dry matter of SouthAfrican cheddar and gouda cheese', South African Journal of Science,XLVIII, 398-402.
COLBORNE, A. P. 1975 'The Indigenous Foods of Rhodesia and Their Usein the Prevention of Malnutrition' (Salisbury, unpubl. mimeo.).
COLLINS, R. A. et aL 1951 'The folic acid and vitamin B12 content of themilk of various species', Journal of Nutrition, XLVIII, 313-20.
CRAWFORD,M.A.,LAURENCE,B.M.andMuNHAMBO,A.E. 1977 'Breastfeeding and human milk composition', The Lancet, 1977, i, 99-100.
DAWES, S. N. 1970 'Sodium and potassium in cow's milk', New ZealandJournal of Science, XTII, 69-77.
FEDERATION OF RHODESIA AND NYASALAND [n.d.] 'Simplified FoodTables Suitable for Use with African Diets in the Federation' (Salisbury,Ministry of Health, unpubl. mimeo.).
FEELEY, R. M. et aL 1972 'Major mineral elements in dairy products',Journal of the American Dietetic Association, LXI, 505-10.
FLICK, G.i.etaL 1978 'Chemical composition and biochemical properties
IRENE C. CHITSIKU 73
of mirlitons (Sechium edule) and purple, green and white eggplants (Solariummelongendy, Journal of Agriculture and Food Chemistry, XXVI, 1000-5.
Fox, F. W. 1966 Studies on the Chemical Composition of Foods CommonlyUsed in South Africa (Johannesburg, South African Institute of MedicalResearch).
Fox, F. W. and GOLBERG, L. 1944 'South African food tables: Chemicalcomposition and vitamin content of common South African foodstuffs', SouthAfrican Journal of Medical Sciences, IX, 123-62.
FRASER, J. R. 1958 'Flour Survey 1950-1956', Journal of the Science ofFood and Agriculture, IX, 125-36.
FUNG, A. C, LOPEZ, A. and COOLER, F. W. 1978 Essential elements infresh and frozen spinach and collards', Journal of Food Science, XLIII, 897-9.
GELFAND, M. 1971 Diet and Tradition in an African Culture (London,Longman).
GOLBERG, L. and THORP, J. M. 1944 'A survey of vitamins in Africanfoodstuffs: III: The thiamin content of maize, kaffir corn and other cereals', SouthAfrican Journal of Medical Sciences, IX, 1-8.
GOLBERG, L., KROPMA N, M. and THORP, J. M. 1947 'A survey of vitaminsin African foodstuffs: VII: The riboflavin and nicotinic acid content of beansand other legumes', South African Journal of Medical Sciences, XII, 171-8.
GOLBERG, L., THORP, J. M. and SUSSMAN, S. 1946 'A survey of vitamins inAfrican foodstuffs: V: The thiamin content of processed cereals and legumes',South African Journal of Medical Sciences, XI, 121-34.
GORMICAN, A. 1970 'Inorganic elements in foods used in hospital menus',Journal of the American Dietetic Association, LVI, 397-403.
HARDINGE, M. G. and CROOKS, H. 1961 'Lesser known vitamins in foods',Journal of the American Dietetic Association, XXXVIII, 240-5.
HOWARD, F. W., MACGILLIVRAY, J. H. and YAMAGUCHI, M. 1963 'Nutri-ent composition of fresh California-grown vegetables', Berkeley, CaliforniaAgricultural Experiment Station, Bulletin 788. 3-20.
JOHNSON, R. M. and RAYMOND, W. D. 1964 The chemical compositionof some tropical food plants: II: Pigeon peas and cowpeas', Tropical Science,VI, 68-72.
JONES, R. W. et al 1970 'Protein composition of prosco millet', Journal ofAgriculture and Food Chemistry, XVII, 37-9.
KAPLAN, E., HOLMES, J. H. and SAPEKA, N. 1974 'Caffeine content of teaand coffee', South African Medical Journal, XLVHL 510-11.
KENNEDY, B. M. and SCHELSTRAETE, M. 1966 'Calcium, protein, fat andmoisture of commercially made cottage cheese', Journal of the AmericanDietetic Association, XLLX, 502-4.
KEN WORTHY, A. L. and HARRIS, N. 1963 'Composition of Mclntosh, RedDelicious and Golden Delicious apples as related to environment and season',Quarterly Bulletin of the Michigan Agricultural Experimental Station,XLVI, 293-334.
74 NUTRITIVE VALUE OF FOODS
KIRKPATRICK, D. C. and COFFIN, D. E. 1975 'Trace metal content ofchicken eggs', Journal of the Science of Food and Agriculture, XXVI, 99-103.
KON.S.K. 1972 Milk and Milk Products in Human Nutrition (Rome,FAO,Food and Nutrition Studies 27, 2nd edn.).
KUHNLEIN, H. V., CALLOWAY, D. H. and HARLAND, B. F. 1979 'Com-position of traditional Hopi food', Journal of the American DieteticAssociation, LXXV, 37-41.
LANG, K. 1970 influence of cooking on foodstuffs', World Review ofNutrition and Dietetics, XII, 266-77.
LEVERTON, R. M. and ODELL, G. V. 1958 The Nutritive Value of CookedMeats (Stillwater, Oklahoma State Univ., Oklahoma AgriculturalExperimental Station, Miscellaneous Publication MP-49).
LORENZ, K. and LOEWE, R. 1977 'Mineral composition of US andCanadian wheats and wheat blends', Journal of Agriculture and FoodChemistry, XXV, 806-9.
MCCANCE, R. A. and WIDDOWSON, E. M. 1960 The Composition of Foods(London, HMSO, Medical Research Council Special Report Series 297).
MERTiNEZ,P.efa/. 1979 'Determination decx)breyhieiTO en hortalizasporabsorci6n atomica [Estimation of copper and iron in vegetables by atomicabsorption]', Anales de Bromatologia, XXXI, 189-93 (in Spanish).
MlCHlE,N.D.andDlXON,E.J. 1977 'Distribution oflead and other metalsin tea leaves, dust and liquors', Journal of the Science of Food and Agriculture,XXVIII, 215-24.
MUDAMBI, S. R. and RAJAGOPAL, M. V. 1977 'Technical note: Vitamin Ccontent of some fruits grown in Nigeria', Journal of Food Technology, XII,189-99.
NAIMAN.J.L. andOsKi,F. A. 1964 'The folic acid content of milk: Revisedfigures based on an improved assay method', Pediatrics, XXXIV, 274-6.
ODENDAAL, W. A. 1971 'The bean in a national dietary pattern', in J.W.Claassens and H. J. Potgieter (eds.), Proteins and Food Supply in theRepublic of South Africa (Cape Town, Balkema), 77'-87.
OLIVEIRA. J. F. S. etal 1976 'The nutritive value of four species of insectsconsumed in Angola', Ecology of Food and Nutrition, V, 91-7.
OLLIVER, M. 1947 'The cabbage as a source of ascorbic acid in human diet',Chemistry and Industry, XVIII, 235-40.
ORR, M. L. 1969 Pantoihenic Acid, Vitamin B6 and Vitamin Bn in Foods(Washington DC, US Dept. of Agriculture, Home Economics ResearchReport 36).
PADMAJA, P and KOSHY, M. M. 1977 'The protein and mineral content ofsome banana varieties', Indian Journal of Nutrition and Dietetics, XIV, 235-6.
PANDEY.A. andNARAYAN.R. 1978 'Thiamine and niacin content of somewheat and soybean varieties', Indian Journal of Nutrition and Dietetics, XV,72-5.
PAUL, A. A. and SOUTHGATE, D. A. T. 1978 McCance and Widdowson's
IRENE C. CHITSIKU 75
The Composition of Foods (London, HMSO, Medical Research CouncilSpecial Report 297, 4th edn.).
PELLET, P. and SHADAREVIAN, S. 1970 Food Composition Tables for Use inthe Middle East (Beirut, American Univ. of Beirut, 2nd edn.).
PERLOFF, B. P. and BUTRAM, R. R. 1972 ' Folacin content of selected foods',Journal of the American Dietetic Association, LXX, 161-72.
PICCIANO, M. F. 1978 'Mineral content of human milk during a singlenursing', Nutrition Reports International, XVIII, 5-10.
POLANSKY, M. M. 1969 'Vitamin B6 components in fresh and driedvegetables', Journal of the American Dietetic Association, LIV, 118-21.
POLANSKY, M. M. and MURPHY, E. W. 1966 'Vitamin B6 components infruits and nuts', Journal of the American Dietetic Association, XL VIII, 109-11.
POSATI, L. P. 1979 Agriculture Handbook 8-5: Composition of Foods:Poultry Products: Raw, Processed, Prepared (Washington DC, US Dept. ofAgriculture, Science and Education Administration).
POSATI, L. P. and ORR, M. L. 1976 Agriculture Handbook 8-1: Compositionof Foods: Dairy and Egg Products: Raw, Processed, Prepared (WashingtonDC, US Dept. of Agriculture, Agriculture Research Service).
PYKE, M. 1942 'The vitamin content of vegetables', Journal of the Societyfor Chemical Industry, LXI, 149-51.
RAHMAN, Q. N. and CHOWDHURY, M. M. 1978 'Oil seed crop inBangladesh: 9: Proximate composition of several soybean varieties',Bangladesh Journal of Scientific and Industrial Research, XIII, 231-3.
REEVES, J. B. and WEIHRAUCH, J. L. 1979 Agriculture Handbook 8-4:Composition of Foods: Fats and Oils: Raw, Processed Prepared (WashingtonDC, US Dept. of Agriculture, Science and Education Administration).
RICHARDSON, M., POSATI, L. P. ANDERSON, B. A. 1980 AgricultureHandbook 8-7: Composition of Foods: Sausages and Luncheon Meats: Raw,Processed Prepared (Washington DC, US Dept. of Agriculture, Science andEducation Administration).
SCHELSTRAETE, M. and KENNEDY, B. M. 1980 'Composition of minerslettuce (Montia perfoliata)', Journal of the American Dietetic Association,LXXVIL 21-5.
SHAHANI, K. M., HATHAWAY, I. L. and KELLY, P. L. 1962 'B-complexvitamin content of cheese: 11: Niacin, Pantothenic acid, pyridoxine, bio tin andfolk acid', Journal of Dairy Science, XLV, 833-41.
SLATER, G. G. et al 1975 'Seasonal variation in the composition ofCalifornia avocados', Journal of Agriculture and Food Chemistry, XXIII,478-84.
SOUTHGATE, D. A. T. 1974 Guidelines for the Preparation of Tables ofFood Composition (London, S. Karger).
STAGG.G. V. andMiLLiN.D. T. 1975 'The nutritional and therapeutic valueof tea: A review', Journal of the Science of Food and Agriculture, XXVI,1439-59.
76 NUTRITIVE VALUE OF FOODS
TOEPFER.E. W.erai 1951 Folk Acid Content of Foods (Washington DC,US Dept. of Agriculture Handbook 29).
TOMA, R. B. et al 1978 'Proximate composition of freshly harvested andstored potatoes {Solarium tuberosum L.)\ Journal of Food Science, XLIII,1702-4.
TRESSLER, D. K. et aL 1936 'Factors influencing the vitamin C content ofvegetables', Journal of the American Dietetic Association, XII, 263-4.
TRUE, R. H. et al. 1979 'Changes in the nutrient composition of potatoesduring home preparation: II: Mineral', American Potato Journal, LVI, 339-49.
TWOMEY, D. G. and GOODCHILD, J. 1970 'Variation in the vitamin Ccontent on imported tomatoes', Journal of the Science of Food andAgriculture, XXI, 313.
ViTEK, B. and MIHELIC, F. 1978 'Prilog poznavanju kolicine vitamina Cu nekim sortama krumpira [Vitamin C content in some potato varieties]'Hrana ilshrana, XIX, 19-24 (in Serbo-Croat).
VUJICIC,VandVUJlClC,I. F. 1971 A Biochemical Study of Zambian Foods(Lusaka, Univ. of Zambia).
WAJDA, P. and WALEZYK, D. 1978 'Uber den ursprunglichen Gehalt desSchwarztees an Nickel, Kobalt, Eisen, Mangan, Zink und Chrom und dieVerteilung der Metallionen zwischen dem bereiteten Teegetrank und denextrahierten Blatterriickstanden' [Nickel, copper, iron, manganese, zinc andchromium content of black tea and the distribution of these metals in preparedinfusion and the extracted tea leaves], Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, CLXXVI, 339-43 (in German).
WALKER, A. R. P., ARVIDSSON, B. U. and DRAPPER, W. L. 1954 "The
composition of breast milk of South African Bantu mothers', Transactions ofthe Royal Society for Tropical Medicine and Hygiene, LXVIII, 395-9.
WATT.B.K. 1964 'RevisingthetablesinAgricultureHandbook8',Joumalof the American Dietetic Association, LXTV, 261-3.
WATT, B. K. and MERRILL, A. L. 1963 Agriculture Handbook 8:Composition of Foods: Raw, Processed, Prepared (Washington DC, US Dept.of Agriculture).
WEHMEYER, A. S. 1971 "The nutritive value of some edible wild fruits andplants', in J. W. Claassens and H. J. Potgieter (eds.), Protein and Food Supplyin the Republic of South Africa (Cape Town, Balkema), 88-94.
WILKINSON, B. G. and PERRING, M. A. 1961 'Variations in mineralcomposition of Cox's Orange Pippin apples', Journal of the Science of Foodand Agriculture, XXII, 74-80.
WILKINSON, B. G. and PERRING, M. A. 1964 'Further investigations ofchemical concentration gradients in apples', Journal of the Science of Foodand Agriculture, XV, 378-84.
WITHY, L. M., HEATHERBELL, D. A. and STRACHAN, G. 1978 "Thechemical composition of some New Zealand apples and their juices', NewZealand Journal of Science, XXI, 91-7.
WONG, N. P, LACROIX, D. E. and ALFORD, J. A. 1978a 'Mineral content
IRENE C. CHITSIKU 77
of dairy products: I: Milk and milk products', Journal of the American DieteticAssociation, LXXII, 288-91.
WONG, N. P., LACROIX, D. E. and ALFORD, J. A. 1978b 'Mineral contentof dairy products: II: Cheese', Journal of the American Dietetic Association,LXXII, 608-11.
Wu LEUNG, W.T. 1968 Food Composition Tablesfor Use in Africa (Rome,FAO; Bethesda, US Dept. of Health, Education and Welfare).
Wu LEUNG, W. T. 1972 Food Composition Tables for Use in East Asia(Rome, FAO; Washington DC, US Dept. of Health, Education and Welfare).
YOUNG, R. S. and GOLLEDGE, A. 1947 'Mineral composition of mine-compound foodstuffs in Northern Rhodesia', Empire Journal of ExperimentalAgriculture, XV, 89-95.
ZOOK, E. G. and LEHMANN, J. 1968 'Mineral composition of fruits: II:Nitrogen, calcium, magnesium, phosphorous, potassium, aluminum, boron,copper, iron, manganese, and sodium', Journal of the American DieteticAssociation, LII, 255-31.
ZOOK, E. G., MAC ARTHUR, M. J. and TOEPFER, E. W. 1956 Pantothenic
Acid in Foods (Washington DC, US Dept. of Agriculture Handbook 97).
78 NUTRITIVE VALUE OF FOODS
Table I
NUTRIENT COMPOSITION OF FOODS OF ZIMBABWE
(NUTRIENTS PER lOOg EDIBLE PORTION)
No. Foods
GRAINS AND GRAIN
1
23
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
MAIZE, whiteFresh, on cobRawBoiled
Dried, uncookedSamp or Mealie-riceUncooked
Sadza
Mealie-meal,uncookedStraight runRefined 60%(extraction)
CornflourStem
MILLETBulrush (mhunga)Whole grain, rawMealSadza
Finger (rapoko)Whole grain, rawMealSadza
OATMEALRawBoiled
RICE, whiteRaw
BoiledBrown, raw
SORGHUMWhole grain, raw
g
1kcal
PRODUCTS
69,070,711,6
11,670,0
12,0
12,712,175,0
11,616,070,0
12,212,670,0
9,2
86,8
12,272,312,5
11,3
102,389,0
355,8
363,1115,0
356,3
363,2356,259,0
354,6349,0130,0
333,6332,0120,0
389,054,3
357,4111,3357,0
356,4
Proximate and inorganic
lein
Pro
g
3,5
3,0
9,6
8,7
3,0
9,5
8,3
4,5
0,5
12,47,5
4,0
7,2
6,2
2,0
13,11,9
6,8
2,1
7,6
10,7
1g
1,3
1,6
4,2
0,7
1,0
3,7
1,8
2,1
(0)
4,9
3,6
2,0
1,6
1,5
0,7
7,2
1,0
0,6
0,2
1,6
3,2
•boh
ydra
teC
ai
g
22,218,472,3
78,624,0
72,8
78,684,0
(14,0)
71,477,123,0
75,778,826,0
68,69,6
80,625,777,5
73,4
'ciu
m
mg
5,8
2,513.0
8,3
3,0
16,3
8,5
7,0
25,0
31,317,38,0
350,6328,7120,0
48,87,5
8,6
5,5
15.9
27.4
|
1•ng
62,4
89,1246,8
48,7—
241,0
49,045,7
289,7186,0
—
307,0213,5
—
378,350,0
109,531,0
161,0
293.3
IRENE C. CHITSIKU 79
Table I (com)
Constituents Vitamins
1 1mg mg mg R.E.a mg mg mg mg mg
0,70,7
2,7
2,7
1,5
3,0
3,1
1,6
2,0
9,6
29,0
2,0
9,6
31,2
2,0
4,2
0,6
1,2
0,6
1.9
279,7118,0
299,0
(80,0)
—
288.0
30.5
(30,0)
-
(408,0)
370.7
51.5
95.3
33.0
1 17.0
2.013.5
20.0
(1,0)
—
11,3
26,0
-
(11.0)
—
(11.0)
-
11.2
399.0
14.3
188.0
9.0
80,0080,00
25,67
22,50
—
24,00
22,50
0
0
30,00
—
—
15,00
0
0
0
0
0
0
11,33
7,00
0
0
0
0,75
0
(0)
0.75
0
0
-
0
0
0
0
0
0
0,150.1 I
0.36
0.08
0,05
0,35
0.17
0,01
-
0,35
0,20
0,50
0,33
0,24
0.10
0.50
0,07
0.09
0.03
0.27
0,08
0,08
0,11
0,04
0,5
0,10
0,05
0
—
0,16
0,18
0,03
0,10
0,11
0,02
0,12
0.02
0,03
0.02
0.06
1,700,17
1,98
0,30
0
1,60
0,90
0,10
2,03
1,00
1,00
1,50
0,80
0.50
1.000.10
1.58
0.43
2.X8
(0.19)(0,16)
(Tr)
-
0.16
(0,01)
0,17
(0.051
0.59
(0)
(0)
—
—
-
(0)—
_
—
—
-
—
0
(0)
0
(0)
(0)
37,7033,00
(0.90)
(3,80)
(6,70)
(9,00)
(Tr)
—
-
- •
43.70
(6,00)
17,28
(6.00)
IX. 57
5,8 240.5 (7.0) 12.50 0.38 0.13 3.47 48.95
80 NUTRITIVE VALUE OF FOODS
Table I (com)
Proximate and inorganic
No. Foods Ikcal mg
22 Meal
23 SadzaSWEET SORGHUM
24 Stem, freshWHEAT
25 Whole grain, rawFlour
26 Whole meal27 Brown28 White, household
Macaroni29 Raw30 Boiled
SUGAR CANE31 Stem, fresh
VEGETABLESBEANSGreen
32 Raw33 Boiled
Dried, raw34 Butter35 Haricot
BEETROOT36 Raw
37 BodedBLACKJACK
38 Fresh, rawCABBAGECommon
39 Raw40 Boded
CARROTPeeled
41 Raw42 Boiled
12,370,0
75,0
12,512,312,412,7
10,672,8
84,4
348,0120,0
59,0
367,8108,0
51,3
85,9 36,8
10,33,0
0,5
332,8 13,1334.6 12,5348,2 11,7355.7 10,6
12,43,8
2,91,5
(1.7)
2,01,81,61,0
1,50,5
0,2
76,323,0
(14,0)
70,3
71,3
72,9
75,4
76,322,5
11,2
3,4 0,7 5,4
21,310,0
25,0
40,941,523,617,6
22,08,0
17,0
207,0
341,8330,0233,0
97,7
161348,5
43,0
90,092,0
11,310,8
87,988,9
32,423,2
330,0319,4
39,134,5
2,11,7
21,121,8
1,61,3
0,20,2
1,41,6
0,10,1
6,14,8
59,656,4
8,77,8
45,943,2
78,6129,4
20,218,0
43,237,9
310,0332,5
40,2263
154,8 49,7
92,293,5
89,291,2
25,019,7
35,528,3
1,61,4
1,00,8
0,20,2
0,20,2
5,23,9
8,06,4
47,745,1
35,734,0
33,925,0
34327,5
IRENE C. CHITSIKU 81
Table I (com.)
Constituents Vitamins
Img mg RE." mg mg
13,52,0
0,30
0
0.40
0
0,30
0,1
0,10
0,05
3,20
1.20
(0)
4,74,42,6
1,5
1,30,5
392.7365,0187.5112,5
216,764,0
3,53,03,02,5
3,94,5
0000
00
000
0
00
0,430,460,270,19
0,120,02
0,130,100,070,04
0,050,02
4,764,572,161,26
1,600,35
0,42(0,30)
0,11
0,06(0,01)
-0
(0)0
0(0)
42,9549,0051.0026,00
11,002,00
1,4 17,70 0,05 0,01 0,10
1,00,7
6,18,2
0,80,5
6,1
0,70,4
0,80,5
232,6150,9
1320,71357,0
313,8243,5
—
234,0162,1
281,5188,2
5,33,0
59,022,3
91,350,0
-
12,810,5
91,338,6
146,90127,30
3,002,13
6,006,00
69,00
44,9234,20
1684,162825,49
19,3011,80
0,401,00
7,805,75
61,00
44,9032,04
5,405,40
0,070,07
0,450,46
0,030,03
0,18
0,050,04
0,050,05
0,110,09
0,160,17
0,040,04
0,35
0,040,04
0,040,04
0,700,55
1,962,27
0,300,25
0,89
0,300,27
0,500,50
0,07(0,04)
0,540,60
0,05(0,03)
-
0,15(0,10)
0,15(0,09)
0(0)
00
0(0)
-
0
(0)
0(0)
40,7034,00
116,90161,90
52,9044,00
-
48,2026,50
17,6516,00
82 NUTRITIVE VALUE OF FOODS
Table I (cont)
Proximate and inorganic
No.
43
44
45
46
47
48
49
SO
51
52
53
54
55
56
57
58
59
60
Foods
CAULIFLOWER
Flowers, raw
COW PEAS
Common
Dried, raw
Leaves, fresh, raw
CUCUMBER
Unpared, raw
EGGPLANT
Raw
GOURD
Immature, raw
GROUND PEA
Dried, raw
LENTILS
Dried, raw
LETTUCE
Raw
MOWA
Fresh, raw
MUSHAMBA
Fresh, raw
MUSHROOM
Wild, mixed
Fresh, raw
Cultivated
Fresh, raw
OKRA
Fresh
Raw
Boiled
Dried, raw
ONION
Mature, dried
Raw
Immature leaves
and bulb
Fresh, raw
1g
91,3
11,3
85,2
95,6
92,1
94,1
10,5
11,0
95,0
86,4
86,8
90,0
90,7
89,2
90,0
9,4
89,6
89,9
1kcal
27,1
340,6
50,5
13,2
26,7
19,7
366,0
340,0
15,9
41,4
37,8
23,0
22,7
31,1
30,9
—
40,6
33,7
18
2,4
23,0
3,8
0,7
1,1
0,7
17,9
24,2
U
3,6
3,6
1,9
2,4
2,0
1,9
6,0
1,3
1,4
Fat
g
0,2
1,4
0,4
0,1
0,2
0,2
6a
1,1
0,2
0,8
0,6
0,4
0,4
0,2
0,2
2,5
0,2
0,2
g
4,8
59,6
7,1
2,7
5,1
4,3
60.9
58,9
2,4
5,9
5,1
4,4
4,2
6,3
6a(61,7)
8,8
7,4
al"g
28,3
87,6
127,5
16,6
12,1
17,3
69,0
61,3
33,1
393,9
162,4
10,7
103
76,9
85,7
756,0
29,3
57,0
5
mg
54,0
394,0
27^
25,8
25,3
(16,0)
—
303,6
303
78,6
(29,5)
(97,0)
109,8
54341,2
(404,0)
38,8
33,9
IRENE C. CHITSIKU 83
Table I (cont.)
Constituents Vitamins
mg mg mg HE." mg mg mg mg
0,9 306,0 17,7 8,78 72,40 0,08 0,08 0,60 0,20 2,00 30,40
5,4 926,0 (127,0) 8,20 1,00 0,71 0,27 2,101,2 — — 1969,00 61,00 0,14 0,18 0,93
0,5 149,5
0,8 230,1
9,5 11,20 29,10 0,03 0,03
0,5 (151,0) (310,0) 2,95 11,50
6,8 —
6,8 717,3
0,9 228,3
3,2 —
3,2 —
— 9,00 0,67
0,04
0,29
33,8 17,07
8,9 419,40 11,10 0,07
0,25
2,8 5,30 5,80 0,05 0,05 0,65
0,03 0,45
0,11 2,03
1,20 0,44 0,27 1,07
0,08 0,35
— 617,50 76,50 0,06 0,24 1,25
— (900,00) (20,00) (0,10) (0,30) (1,50)
0,40
0,04
0,09
0,57
0,06
(0) 319,60
0 12,97
(0) 19,50
0 69,30
0 32,80
1,9 (375,0) (10,0) (11,26) 14,43 0,07 0,46 4,60 —
1,1 381,5 11,3 0 3,90 0,10 0,40 4,70 0,09 0 24,40
1,0 221,40,7 155,59,0 —
6,0 115,74 25,703,6 114,10 23,90
0,10 0,09 0,90 (0,08) (0) 26,500,13 0,17 0,97 (0,08) (0) (100,00)
1,4 156,8 9,3 4,42 9,20 0,04 0,04 0,20 0,10 0 16,30
0,9 193,0 4,5 792,40 21,60 0,06 0,09 0,43 (0) 12,60
84 NUTRITIVE VALUE OF FOODS
Table I (com.)
Proximate and inorganic
No. Foods a
g
PEANUT (GROUNDNUT)
Dried, shelled
61 Raw
52 Roasted, salted
S3 Butter, smooth
PEAS
Fresh
54 Raw
55 Boiled
56 Dried, raw
PEPPER
Sweet, green
>7 Raw
« Boiled
POTATOES, peeled
>9 Raw
'0 Boiled
PUMPKIN, raw
All varieties
1 Mature fruit
2 Immature fruit
3 Leaves, fresh
4 RADISH, raw
5 RAPE, raw
5 RUNI, fresh, raw
SOYABEAN
7 Dried, raw
SPINACH
3 Raw
> Boiled
SQUASH, raw
) All varieties
SWEET POTATOES
All varieties
1 Raw
> Boiled
1 TARO, raw
5,9
2,5
2,5
75,7
81,3
11,8
91,5
94,5
78,3
«2,0
91,0
94,3
86,5
93,7
86,6
82,2
8,7
91,0
92,0
92,5
69,2
71,1
74,0
4kcal
591,0
580,9
591,5
85,0
65,8
330,8
28,9
17,7
80,8
69,8
28,8
18,7
41,0
17,0
48,0
68,0
375,3
25,3
22,7
24,1
112,5
104,0
94,9
1g
27,0
25,4
25,1
6,4
5,2
22,8
1,4
1,1
2,1
1,9
1,0
0,8
4,6
0,9
4,1
5,9
36,3
2,9
2,9
1,1
1,9
1.3
2. i
Fat
g
47,8
47,8
49,1
0,4
0,4
1,4
0,4
0,3
0,1
0,1
0,1
0,1
0,5
0,1
0,4
1,0
18,3
0,3
0,3
0,2
0,6
0,4
0,2
g
19,7
21,6
18,4
15,5
11,0
58,5
5,4
3,4
18,3
16,0
6,1
4,2
6,0
3,5
6,2
8,9
23,8
3,8
3,5
5,1
26,0
24,6
22,0
amg
58,1
70,9
53,4
28,7
19,5
70,3
13,2
9a
8,7
5,8
25,0
17,0
259,5
32,8
(370,0)
410,0
202,1
91,8
92,9
21,4
30,7
29,7
30,9
ing
404,7
394,7
400,0
105,8
91,8
332,8
33,1
17,6
50,8
39,9
32,2
(32,0)
(96,0)
27,0
(110,0)
70,0
592,8
50,0
37,9
30,8
48,6
45,5
86,6
IRENE C. CHITSIKU 85
Table I (cont)
Constituents Vitamins
tas*
l\mg mg mg R.E."
2,82,02,5
1,81,74,8
1,00,5
0,70,5
0,90,84,31,06,7
20,5
8,9
2,62,2
1,4
1,10,71,1
672,0672,5680,0
316,5174,3
1081,3
211,8154,3
408,6292,8
380,0——
215,0—
—
1607,0
533,9323,9
196,0
293,0282,0536,8
5,3383,7541,5
4,81,1
60,0
5,56,7
4,92,3
4,0——
44,5—
—
9,0
80,150,0
2,0
27,221,0
7,9
2,30(0)(0)
179,83167,7529,90
138,70103,28
5,33(Tr)
497,31278,63343,33
0481.67
—
15,37
2558,402429,30
101,67
1221,401075,20
6,00
0,170
(0)
28,7017,03
1,30
124,4086,93
19,4016,70
10,1014,0099,2023,60
107.50(11,00)
0
53,3027,93
15,00
26,6016,003,79
0,850,300,15
0,310,270,74
0,060,05
0,090,09
0,060,06
(0,14)0,03
(0,01)—
0,79
0,090,07
0,07
0,100,090,12
0,120,120,12
0,140,110,22
0,060,06
0,040,04
0,050,040,140,020,22
—
0,28
0,210,14
0,07
0,050,050,03
16,2016,9015,40
2,301,952,83
0,700,54
1,201,10
0,500,50
(1,80)0,23
(0,90)—
2,43
0,660,50
0,63
0,660,600,84
0,480^70,42
0,16(0,10)
0,13
0,22(0,14)
0,24(0,18)
(0,06)_—
0,09——
0,73
0,28—
0,08
0,24(0,13)
—
000
0(0)
0
0(0)
0(0)
(0)——0
——
0
(0)—
0,32
0(0)—
80,6081,3066,00
24,50_
(33,00)
13,30(11,00)
11,50(10,00)
19,80——
19,40——
197,50
124,40—
22,60
33,3021,50
—
86 NUTRITIVE VALUE OF FOODS
Table I (com)
Proximate and inorganic
No.
84
8586
Foods
TOMATO, ripeRaw, with skin
TURNIPRawBoiled
NUTS AND SEEDS
87
8889
90
91
92
93
BAOBAB, seedsDried
COCONUT, meatFreshDesiccated
MARULA, seedsDried
PUMPKIN, seedsDried
SESAME, seedsDried
WATERMELON, seedsDried
FRUITS9495969798
99100101102103104105106107108
APPLE, unpared, rawAVOCADO PEAR, rawBANANA, rawBAOBAB pulp, rawBLACKCURRANT, rawCOCONUT,See items nos. 88 and 89GOOSEBERRY, rawGRANADILLA, rawGRAPE, rawGRAPEFRUIT, rawGUAVA, rawLEMON, rawMANGO, rawMULBERRY, Black, rawNAARTJIE, rawPAWPAW, raw
1g
94,0
90,994,0
7,8
45,53,0
(3,6)
5,2
5,6
4,9
84,675,073,911,582,5
85,278,881,888,781,189,282,884,986,589,6
1kcal
20,5
29,020,7
452,0
371,4615,0
(673,0)
552,9
580,7
486,2
56,2180,794,7
(290,0)503
49,384,467,637,566,034,662,454,044,837,0
1g
1,0
1,00,7
32,6
3,75,5
25,5
27,4
18.9
22,3
0,42,51,3
1,4
1,51,60,80,61,00,80,61,40,80,6
Fat
g
0,2
0,20,2
29,4
36,055,3
60,4
44,0
51,2
39,0
0,617,70,30,40,3
0,71,00,90,20,50,50 30,80,20,1
<3
g
4,0
6,14,3
(24,7)
9,427,5
(7,7)
18,3
18,9
17,8
13,18,3
24,3(76,7)
11,6
10,115,415,89,0
14,67,8
14,911,410,58,9
(3
">«
8,2
39,634,9
265,0
16,024,0
123,0
48,1
1118,0
58,2
6,511,57,0
335,560,0
15,813,814,815,316,629,710,833,830,120,5
20,9
26,222,7
1430,5
903173,5
763,0
846,5
612,5
(483,0)
10,831,821,7
(118,0)41,5
38,842,020,017,026,018,09,8
37,618,516,4
IRENE C. CHITSIKU 87
Table I (cont.)
Constituents Vitamins
mg
0,5
0,40,4
mg
233,4
226,0180,9
mg
3,3
49,038,3
R.E.<>
213,08
1,000
mg
22,60
30,0020.70
ing
0,06
0,040,04
mg
0,04
0,060,05
mg
0,60
0,67033
mg
0,10
0,09(0,06)
MS
0
0
(0)
22,60
15,90(10,00)
13,9 — 1,80
2,13,5
8,0)
9,6
9,9
7,3
0,60,90,5
(7,4)1,2
1,11,20,60,70,90,60,42,00,40,4
348,0669,0
—
(293,0)
616,5
(606,0)
106,2501,2332,0
371,0
136,7(348,0)
192,8(174,0)
290,0135,81893191,5181,3214,5
20,0(28,0)
—
(44,0)
54,5
(36,0)
1,55,62,7
3,0
1,3(28,0)
3,61,64,03,64,8
16,01,73,8
00
—
23,32
4,50
7,56
13,3962,2954,38
(11,67)51,15
663,8583,2518,058,36
50,002,13
559,7921,6537,33
348,08
2,000
64,50
0,60
0
0
5,4012,1010,90
292,50200,00
32,4021,503,20
41,00221,40
45,0037,1311,0048,0057 JO
0,060,06
—
0,25
0,85
0,17
0,030,080,040,470,04
0,05(0)
0,050,050,050,040,050,040,080,03
0,020,04
—
0,18
0,22
0,15
0,030,150,05
(0,06)0,06
0,030,110,030,020,040,020,050,070,030,06
0,400,60
—
2,50
4,70
2^0
0,151300,70
(2,10)030
1,501,400300,251,100,140,600,500,25030
0,04(0)
—
—
—
(70,00)
0,030,420,47
—0,07
0,02—
0,090,03
—0,09
0(0,05)
0,05—
0—
—
—
—
—
000
—0
0—00
(0)0
0.16(0)
0(0)
25,00—
—
—
(96,00)
—
3,9047,9019,90
—11
—5,707,20
—6,50
——
23,20—
88 NUTRITIVE VALUE OF FOODS
Table I (com)
Proximate and inorganic
No.
109110111112113
114115116117118119120
Foods
PEACH, rawPEAR, raw, with skinPINEAPPLE, rawPLUM, rawPRICKLY PEAR, rawPRUNERawStewed, unsweetened
RABINSRHUBARB, rawSHAKATA, rawSTRAWBERRY, rawWATERMELON, raw
SYRUPS AND SUGARS121122123
124125126
HONEYJAM, fruitMOLASSESSUGARBrownWhite, granulated
SYRUP
£
g
86,883,586,185,083,9
23,964,321,094,061,889,692,7
20,029,325,2
4,30,5
20,0
MILK AND MILK PRODUCTS
127128129
130
131
132133134
135
MILK, cowsWhole
FluidDriedEvaporated,unsweetened
Condensed,sweetened
SterilizedSkimmed
FluidDriedCondensed,
sweetenedMILK, goafs
8733,5
72,4
27,487,6
90,83,9
28,386,7
1kcal
47,057,353,550,761,4
221,5101,0271,0
13,0(167,5)
36,026,0
303,0253,3240,5
377,6387,9307,5
66,3498,0
142,8
321,6(65,0)
35,5358,4
273,871,1
1g
0,70,40,50,6
1,1
2,31,02,30,6
(U)0,80,5
0,40,20,1
0,40
0,3
3,526,0
7,2
7,83,3
3,435,2
9,53,3
Fat
g
0,20,40,30,20,8
0,60,40,60,1
(0,5)0,40,1
000
0,100
3,627,4
8,1
8,53,7
0,20,9
0,44,3
ag
11,213,613,112,310,6
49,326,270,73,3
(41,9)7,86,4
77,266,061,7
94,3100,479,0
4,938,1
10,0
54,54,7
4,952,7
59,44,8
3ng
7,87,8
18,512,441,5
42,321,161,0
103,7—
22,98,6
7,214,7
250,2
76,52,3
30,7
118,5920,2
259,2
278,5120,0
120,91254,9
352,81.16.0
mg
17,810,211,014,425,0
81,736,972,519,0
—21,78,6
15,5(9,0)
(45,0)
12,0
20,0
953751,0
209,7
239,2(95,0)
97,2976,0
(270,0)112,0
IRENE C. CHITSIKU 89
Table I (com)
Constituents Vitamins
as*
Ig I
mg mg R.E." mg mg mg mg mg
0,6
0,4
0,4
0,5
0,7
220,0117,7179,3194,8
3,21,11,02,5
196,45 9,804,91 3,90
20,53 31,9062.52 4,70
6,50 19,80
0,020,020,070,060,02
0,050,030,030,030,03
0,700,140,200,400,40
0,020,020,090,05
0 4,300 9,000 7,900 4,20
3.2 777,0 10,0 365,56 1,00 0,12 0,16 1,28 0,24 0 4,301,6 348,3 5,5 166,93 0,90 0,03 0,07 0,70 (0,10) (0) (Tr)2,6 747,0 33,7 10,25 0,20 0,09 0,07 0,70 0,29 0 7,200,6 350,3 5,3 23,30 9,50 0,02 0,04 03 0,03 0 5,80
(2,2) — - (158,30) (55,70) - (0,50) - — - —0,8 170,0 1,9 11,19 54,60 0,03 0,06 0,60 0,06 0 13,800,2 106,8 3,9 62,89 6,33 0,04 0,04 0,16 0,06 (0) 0,70
0,4 65,5 9,1 0 1,75 0 0,05 0,20 0,02 0 (3,00)0,5 (88,0) (12,0) 1,70 4,30 0 (0,03) (0,20) — (0) (Tr)6.3 (917,0) (15,0) (0) 0 0,06 0,11 1,90 0,24 (0) 11,25
3.4 334,0 29,3 0 0 0,02 0,04 0,17 — — —0,1 2,5 0,7 0 0 0 0 0 (0) (0) (0)2,4 (240,0) (270,0) 0 0 (0) (0,01) (0,10) (Tr) (0) (Tr)
0,1 146,3 48,4 39,960,6 1302,8 395,8 317,40
0,2 322,1 131,5 94,32
0,907,95
0,040,29
0,181,29
0,100,74
0,050,25
0,332,30
5,0038,50
1,30 0,05 0,40 0,20 0,05 0,20 7,50
0,2U)
0,10,6
0,30,1
363,3(140,0)
158,21737,5
(500,0)181,0
122,3(50,0)
53,0538,8
(180,0)39,8
101,2242,00
3,6011,83
4,8043,73
2,400,45
0,969,80
1,901,30
0,080,03
0,040,40
0,090,05
0,400,17
0,171,70
0,500,13
0,200,09
0,221,00
0,300,27
0,050,14
0,040,30
0,050,04
0,50(0,20)
0,303,10
0,550,05
9,50(4,00)
5,0035,50
(10,00)0,60