far eastern countries - usda
TRANSCRIPT
COMPOSITION o imi
Far Eastern countries
Agriculture Handbook No. 34
Bureau of Human Nutrition and Home Economics
UNITED STATES DEPARTMENT OF AGRICULTURE
COMPOSITION OF FOODS USED IN FAR EASTERN COUNTRIES
by
Woot-Tsuen Wu Leung, R. K. Pecot, and B. K* Watt
Bureau of Human Nutrition and Home Economics
Agricultural Research Administration
United States Department of Agriculture
Agriculture Handbook No. 3U
United States Department of Agriculture
Washington, D. C. - March 1952
For sale by the Superintendent of Documents. U. S. Government Printing Office Price 30 cents
CONTENTS
Page
Sources of data <> o. o c. • o «.... « o o 1
Notes on nutrients: Food energy o •. 2 Protein •. 3 Carbohydrate 3 Minerals ♦ 5 Vitamins 5
Conversion factors for common units of weight 6
Comments on composition data and terms used 6
Index to scientific names used in table 3 -....» Ii2
Literature references o kk
Tables
Table 1.—Specific physiological energy factors for calculating the calorie i; value of foods.
Table 2«—Conversion factors for weights used in Far Eastern Countries 7
Table 3.—Composition of foods^ 100 grams, edible portion, and as purchased:
Cereals and grain products « « 10
Fruits; Vegetables: Fruits o 12 Vegetables o « 18
Legumes (pulses)j Seeds and Nuts: Soybean and soybean products 29 Other legumes o 29 Seeds and nuts 30
Meat; Poultry; Fish; Eggs: Meat o 31 Poultry o 3li Fish and shellfish o 35 Eggs o 38
Milk and milk products o o 38
Oils and fats o 39
Sugars and sirups 39
Miscellaneous hP
COMPOSITION OF FOODS USED IN FAR EASTERN COUNTRIES 1/
This publicîation brings together data on refuse^ food energy, proximate composition, three minerals, and five vitamins in many foods commonly consumed in countries of the Far East. It has been prepared in response to repeated re- quests from administrators wanting the data for estimating adequacy of food supplies, from research workers engaged in making dietary surveys or related studies, and from nutritionists, teachers, dietitians, doctors, agricultural missionaries, and others who are concerned with the nutritive values of indige- nous and imported food supplies.
SOURCES OF DATA
The food composition values shown in this publication (table 3, p. 10) were based in a large measure on original studies made in the Far East and published in scientific journals. When this information by itself was insufficient, jupplementary sources were used. For plant foods, analyses made in countries other than those in the Far Eastern area were used when information indicated that the products belonged to the same genera and species as those produced in the Far East and when the variety was one used in one or more Far Eastern countries.
Data in the literature were evaluated on the basis of identity and treat- ment of samples and analytical procedure used. From the array of figures an average value based on acceptable data for each nutrient in every item has been derived for this publication. The usefulness of numerous studies is greatly limited because descriptions of samples are inadequate both with ragard to the scientific names and the kind and extent of processing or other treatment. A great deal of confusion exists in the literature because the samples are not fully identified; investigators often report only the common name used locally instead of the scientific name. As a result, composition data from numerous studies could not be included in obtaining values for this publication. Also the part of the product used for analysis is not adequately described in many reports. In the case of vegetables, there may be considerable difference be- tween an analysis for leaves and stems and one for leaves by themselves, and both may be edible. The kind and extent of milling of grains also make very important differences in the composition of grain products. Information in the literature on the composition of fish is particularly inadequate. The number of species of fish used in any one country is large and the systematic classi- fication unsatisfactory. In this publication data for only a few kinds are given as typical of the range in composition. Scientific names have not been given inasmuch as the data necessarily were based largely on American species and it is believed that the scientific names would not generally apply to Far Eastern species. However, the data on composition may be applied to closely related kinds until a more satisfactory classification can be developed. Such application must be based on a general knowledge of the probable fat content of the species to which it is made.
"T7 This publication supersedes: The Nutritive Value of Chinese Fruits and Vegetables, 19U3, 2U pp.,
Mimeographedo The Nutrient Values Suggested for Far Eastern Foods, 19U5, 16 pp.,
Mimeographed.
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For a few important food items sufficient direct information on which to base composition values could not be located and figures were imputed or calcu- lated from another food. Vitamin values and reliable iron data are particularly scarce, and many of the data given may require considerable révision in the future.
References used in preparing this publication are listed on page UU.
NOTES ON NUTRIENTS
Food Energy
The procedure recommended in 19U7 by the Food and Agricultural Organization Committee on Calorie Conversion Factors and Food Composition Tables was followed in calculating the calories shown in this publication. Calorie values in the recent publications (18?, 312, 326) 2/ of the Food and Agricultiiral Oi-ganization and also of the united States Government were calculated by this same procedure. The principle consists ofr
(1) Determining the amounts of the three classes of organic matter present in a particular food that are available to the body for energy. These amounts are obtained 1:^ applying coefficients of apparent digestibility that have been determined for that food or food group to the total amount of the energy yielding nutri- ent in the food;
(2) Applying the appropriate heat of combustion figures to the amounts of available nutrients. For fats and carbohydrates, heats of combustion determined in a bomb calorimeter have been accepted generally for direct application, but for protein it has been customary to make a deduction of 1.25 calories per gram of digested (or available) protein to allow for organic products normally excreted in the urine.
The steps in tte calculation of energy values according to this principle can be shortened by the use of calorie factors that may be applied directly to composition data of a food. These calorie factors are the products of the heats of combustion (adjusted in the case of protein for urinary losses of incompletely burned nitrogenous material) and the coefficients of apparent digestibility. The factors used for calorie calculation in table 3 are listed in table 1.
The determination of suitable coefficients of digestibility to use in making energy estimates presents many perplexing problems, particularly since these coefficients probably can be influenced by many conditions such as the nutri- tional status of the subjects, the level of nutrients in the diet, the propor- tion of nutrients furnished by the test food, and other experimental conditions. For example, the question may be raised as to whether the digestibility of the nutrients in a food such as rice is the same for the Oriental who regularly consumes it in large quantities as for a Westerner who serves as a subject for a few days in a dietary experiment.
■"IT Numbers in parentheses refer to Literature References, page UU.
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The coefficients of digestibility used in the factors shown in table 1 were based on studies made with human subjects, most of them with fairly young men living in Europe and the United States of America, and on relatively fewer with subjects in the Orient,
The method by which these factors have been derived is considered satisfac- tory in view of Information available, but changes are to be expected in the factors themselves as research provides additional data on digestibility and a better basis for evaluating such studies in light of the varying dietary patterns.
Protein
The protein values were calcilla ted in the usual manner—multiplying total nitrogen by a factor♦ As the majority of the proteins in foods contain 16 per- cent nitrogen, the conversion factor for most foods is 6.25. For a number of foods for which 6025, the factor commonly used, is not suitable, specific nitrogen conversion factors (lUU) were used as follows:
Factor for converting N to Protein
Cereal products: Barley, oats, rye 5*83 Rice 5.95 Wheat flour, refined 5*70 Wheat and millets, whole kernel 5.83
Oilseeds and nuts: Almonds 5*18 Peanuts 5.U6 Soybeans , 5*71
Milk 6.38
The assumption made in using either these factors or 6.25 is that all the nitrogen present is protein nitrogen. Also it is assumed that for all other foods than those specified, 6.25 is a suitable factor. Neither assumption is entirely correct, but this procedure has been followed for several years and has been accepted generally for use until better figures are available.
Carbohydrate
The values for carbohydrate in table 3 are for the so-called "total carbo- hyxirate by difference," obtained by subtracting from 100 the sum of the per- centages of water, ash, protein (total N x factor) and fat (ether-soluble extract). They do not represent carbohydrate in the strict chemical sense. Included in the figures, in addition to the sugars and starches which the body is known to use almost completely, are fiber and pentosans which the body uses less completely, if at all, and still other substances such as organic acids which, chemically speaking, are not carbohydrate. The calorie factors shown in table 1 under carbohydrate apply to this total carbohydrate by difference, that is, to figures such as those shown in table 3.
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Table 1,—Specific Physiological Energy- Factors for Calculating the Calorie Value of Foods
Food or Food Group Physiological energy factors to be applied to- Protein Fat ^°'^^ carbohydrate
■; ' ~ ] ~ ~ Ual./gm. Cal./gm. Cereals and grain products: ^^
Barley, light , 3.55 Buckwheat, lightly milled ...., 3.37 Buckwheat, highly milled 3.55 Maize, meal, whole grovind:
Unbolted 2.73 Bolted 3.10
Millets, whole ,.... (.91) Oats or oatmeal 3.55 Rice, brown ., 3.1il Rice, undermined 3.73 Rice, highly milled 3.82 Rye, whole grain or meal 3.05 Rye flour, dark 2.96 Rye flour, medium 3.23 Rye flour, light 3,U6 Sorghum or Kaoliang .91 Starch 3.87 Wheat, 97-100 percent extraction .. 3.59 Wheat, 93-96 percent extraction ... 3.69 Wheat, 85-92 percent extraction ... 3.78 Wheat, 75-8ÍI percent extraction ... 3.91 Wheat, 7O-7U percent extraction ... U.05 Other refined cereals 3.87
Fruits; vegetables: Lemons and limes 3.36 Other fruits 3.36 Beans and peas, immature, shelled.. 3.ÍÍ7 Mushrooms 2.11.3 Potatoes, other starchy roots 2,71; Other underground crops 1/ 2.7l[ Other vegetables 2 .¡iU Tomatoes, tomato products 3.36
Legumes, seeds and nuts: Soybeans and soybean products 3.U7 Other legumes; seeds and nuts 3.U7
Meat; poultry; fish 11.27 Eggs U.36 Milk and milk products i;,27 Oils and fats:
Butter 1^.27 Other animal fats Margarine U.27 Other vegetable oils and fats
Sugars and sirups: Cane sugar; molasses; sirups — Honey , 3.36
Miscellaneous: Chocolate, cocoa 1.83 Vinegar
8.37 8.37 8.37
8.37 8.37 8.37 8.37 8.37 8.37 8.37 8.37 8.37 8.37 8.37 8.37 8.37 8.37 8.37 8.37 8.37 8.37 8.37
8.37 8.37 8.37 8.37 8.37 8.37 8.37 8.37
8.37 8.37 9.02 9.02 8.79
8.*79 9.02 8.8ii 8.8U
8.37
(by difference) Ual./gm.
3.95 3.78 3.95
U.03 U.IO
(i;.03) U.07 U.12 ii.l6 U.16 3.86 3.82 3.99 U.07 1;.03 U.12 3.78 3.86
. 3.95 U.07 U.12 U.12
2.70 3.60 U.07 1.2U U.03 3.8U 3.57 3.60
1.68 U.07
3Í68 3.87
3.87
3.87
3.87 3.68
1.33 2.U5
T/ Vegetables such as beets, carrots, onions, parsnips, radishes. 2/ Brain, heart, kidney, liver, 3.87 calories per gram; tongue, shellfish,
fish products, U.ll calories per gram.
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Minerals
Calcium data shown in table 3 represent the total amount of calcium present in the edible portion of the product. The question of how to treat the calcium content of foods containing relatively large amounts of oxalic acid remains de- batable. The possibility that all of the calcium in some foods may not be avail- able because of the presence of oxalic acid is noted in a footnote, but no ac- count is taken of excess oxalic acid in foods which may make :uiavailable part of the calcium in other foods. INhen direct analytical data on calcium content of meat were inadequate, values were calculated from protein content, using 58 milli- grams of calcium per 100 grams protein as suggested by Sherman (277).
Phosphorus data are for the total amount of phosphorus present. No deduc- tion has been made for phosphorus bound in some relatively unavailable form such as phytin. When necessary, phosphorus in meat was calculated from correlations based on data in the literature relating phosphorus to proteino
Iron likewise applies to total iron in the edible portion rather than to available iron, but precautions were taken to eliminate data that showed evidence of contamination of sample • If suitable data from other sources were not avail- able, the iron content of meat was calculated by use of the factor suggested by Sherman, 15#0 milligrams per 100 grams of meat protein.
Mineral data shown for fish were based on actual data reported in the literature for individual kinds, however, and not on generalized factors related to protein as is commonly done.
Vitamins
Vitamin A values in table 3 are expressed in International Units. Values expressed in the literature as micrograms of carotene were converted to Inter- national Units of vitamin A on the basis that 0.6 micrograms of beta carotene and 1.2 micrograms of other carotenes having vitamin A activity are equivalent to 1 International Unit of vitamin A. These values were based in part on bio- logical assay and in part on physical-chemical determinations of vitamin A or pro-vitamin A. The physiological equivalence of vitamin A and of the carotenes having vitamin A activity has posed difficult questions. For practical use in evaluating human diets the question of the availability of the carotenes from different sources must be taken into consideration. Experimental work with laboratory animals and human subjects has shown that the carotene in some foods is nearly all available and in others only one-third or less is available. For example, present indications are that only about a fourth to a third of the carotene present in cooked carrots and cooked sweetpotatoes may be utilized by experimental animals,and about two-thirds of the carotene in cooked kale, a leafy green vegetable. Further research will make possible revision of present vitamin A figures to take into account utilization of carotene.
Values for three of the B vitamins, thiamine, riboflavin, and niacin, re- ported in the literature represent various degrees of progress in the develop- ment of assay procedures. For many foods included in table 3^ veiy few or no analyses for these vitamins have been reported. Revisions can be expected in the figures shown as improved methods are developed for freeing bound forms, especially of riboflavin, and as further data accrue on the quantities in foods.
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Because data on the amounts of the B-vitamins present in many of the meats produced in the Far East were inadequate^ vitamin factors developed on a limited amount of information for meats in the United States were used to derive the figures for this publication. The vitamin content was calculated from the pro- tein by applying the following factors:
Content per 100 grams protein Thiamine Riboflavin Niaein
Mg, Mg. Mg.
Meat: Beef 0.U3 O.89 2U.0 Lamb and mutton .89 l*2l4. 28.9
Pork, cured 0.0 U.13 l.H 23.U Pork, fresh U.86 1.17 26.0 Veal, fresh 73 lo33 33.5
Ascorbic acid values reported here were based for the most part on deter- minations of reduced ascorbic acid, because this is the form reported by most workers and the form in which nearly all of this vitamin occurs in fresh products.
CONVERSION FACTORS FOR COMMON UNITS OF WEIGHT
Data on the composition of foods in table 3 have been shown in units of the metric system because it is the system used rather widely in the Far East and also because the figures can be translated quickly into terms of percentage, should that be desirable. Data expressed as grams per 100 grams of food may be read directly as percent and data expressed as milligrams per 100 grams can be read as percent by moving the decimal three places to the left.
At times it is necessaiy to convert from local weight units to either the metric system or pounds and ounces, or vice versa. Conversion factors for weights that might be encountered in dietary studies are given in table 2.
COMMENTS ON COMPOSITION DATA AND TERMS USED
The foods in table 3 are arranged alphabetically within eight groups. The grouping was made from a practical standpoint of customary usage rather than a botanical classification. Thus arrowroot flour and sago meal, although prod- ucts of tubers, are included with cereals, and tomatoes and soybean curd with vegetables.
Both the scientific and common names for plant products have been shown to aid the user in identification of items. Since common names are used very loosely within a country and translations based on such names may be misleading, the scientific name is recommended as the basis for selecting items from this table* The botanical classification of the products on which composition studies have been reported in the literature usually has been made by a trained botanist or agronomist and the scientific name may be expected to provide a better basis for identification than the common name. Unfortunately there is not complete
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Table 2.—Conversion Factors for Weights Used in Far Eastern Coxmtries
Unit of weight Unit Metric Equivalent
United States Equivalent
Country in «hich used
Arroba (25 libras) Old Spanish
1.00 .09
11.50 kg. 1.00 kg.
25.35 It. 2.20 lb.
Philippine Islands
Catty (l6 liang) Old Chinese system
1.00
•75 1.65
604.8 gm. 453.6 gm.
1.00 kg.
1.33 lb. 1.00 lb. 2.20 lb.
China, Hong Kong, Malaya States _l/. Manchuria
Catty 1.00 1.62
617.6 gm. 1.00 kg.
1.36 lb. 2.20 lb.
Indonesia
Catty 1.00 1.67
600.0 gm. 1.00 kg.
1.32 lb. 2.20 lb.
Qlhailend
Catty, shih, new Chinese system (Shih chin)
1.00 2.00
500.0 gm. 1.00 kg.
1.10 lb. 2.20 lb.
China
Hundredweight, long 1.00 50.80 kg. 112.0 lb. Burma, Malaya States Ij
Hundredweight, short 1.00 45.36 Itg. 100.00 lb. Burma, Malaya States _l/
Ein or catty (l60 momme) 1.00 1.67
600.0 gm. 1.00 kg.
1.32 lb. 2.20 lb.
Japan, Formosa, Korea
Kwan (1,000 momme) 1.00 .27
3.75 kg. 1.00 kg.
8.27 lb. 2.20 lb.
Japan, Formosa, Korea
Liang, Old Chinese system 1.00 37.8 gm. 1.33 oz. China, Hong Kong, Malaya States l/, Manchuria
Libra (l6 onzas) Old Spanish
1.00 2.17
460.0 gm. 1.00 kg.
1.01 lb. 2.20 lb.
Philippine Islands
Maiind (40 seers) 1.00 .03
37.32 kg. 1.00 kg.
82.28 lb. 2.20 lb.
India and Pakistan
Momme 1.00 26.67
3.8 gm. 100.0 gm.
.13 oz. 3.53 oz.
Japan, Formosa, Korea
Onza, Old Spanish 1.00 3.48
28.75 gm. 100.0 gm.
1.01 oz. 3.53 oz.
Philippine Islands
Picul (100 catties). Old Chinese system
1.00 60.48 kg. 133.33 lb. China, Hong Kong, Malaya States l/, ManchTiria
Picul 1.00 1.62
61.76 kg. 100.0 kg.
136.16 lb. 220.46 lb.
Indonesia
984596 O - 52 - 2
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Table 2,—Conversion Factors for Weights Used in Tsx Eastern Countries—Continued
Unit of weight Unit Metric Equivalent
United States Equivalent
Country in lAiich \ised
Picul
Picul, shih, new Chinese system (Shih tan)
Qaintal, Metric
Quintal, Old Spanish (4 arrohas)
Seer (80 tolas)
Stone, legal (U.K.)
Tahil (Tael)
Tola
Ton, metric
Ton, long
Ton, short
1.00
1.67
1*00 2.00
1.00
1.00 .22
1.00 1.07
1.00 .16
1.00 2.65
1.00
8.57
1.00
1.00
1.00
60.00 kg. 100.00 kg.
50.00 kg. 100.00 kg.
100.00 kg.
46.00 kg. 1.00 kg.
933-1 s^* 1.00 kg.
6.35 kg. 1.00 kg.
37-8 gm. 100.0 ga.
11.7 gm- 100.0 gm.
1,000.00 kg. (10 quintals)
1,016.05 kg. (1.0160 metric ton)
907-18 kg. (0.9072 metric ton)
132.28 lb. 220.46 Ih.
110.23 1^« 220.46 lb.
220.46 lb.
101.41 lb. 2.20 lb.
2.06 lb. 2.20 lb.
14.00 lb. 2.20 lb.
1.33 02.
3.53 02.
.41 02.
3-53 02.
2,204.6 lb. (1.1023 sl^u^rt tons
or 0.9842 long tons)
2,240.00 lb.
2,000.00 lb.
Thailand, Jeapazi
China
Viet Nam, Laos, Cambodia
Philippine Islands
India and Pakistan
Burma, Malaya States l/
Malaya States l/
India and Pakistan
Commonly used in most of the Far Eastern countries
Burma, Malaya States ij
Burma, Malaya States l/
1/ Including Straits Settlements, Federated and Unfederated Malaya States, North Borneo, Saranals, etc.
agreement among botanists in scientific names preferred. Genus and species names shown here are the ones preferred in Standardized Plant Names (li|8), with a few ex- ceptions where other names were recommended by the Bureau of Plant Industry, Soils, and Agricultural Engineering, U. S. Department of Agriculture.
Common names of plant foods may differ greatly from one locality to another. Gross references for common names have been included in the table to help in locating composition data for an item but values have been entered in most in- stances under the common name used in Standardized Plant Names, Data have been entered under another common name if the preferred name would be difficult to locate without reference to botanical classification. Thus in the case of matai (Eleocharis dulcis), data have been entered under matai with a cross reference only under waternut. This tuber has erroneously been called "water chestnut" because it resembles waterchestnut (Trapa natans), a product commonly grown in Europe and other parts of the Western world.
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An alphabetical index of the scientific names of plant products appearing in table 3 has been prepared, and follows table 3. The English name and item number from table 3 follow the scientific name o Before using the data in a given locality- it is recommended that a botanist familiar with the local terminology translate the scientific name into the common name by which the product is known in that area.
Composition data for nearly all items in table 3 apply to raw foods, the exceptions being a few canned and dried items which are so labeled.
Among the many foods which of necessity have been omitted are the numerous pickled, brined, and fermented foods. The action of the agents used in prepar- ing these products may be to concentrate some of the nutrients, add some, leach out, protect, or destroy others; and some of these conditions may even promote increases of some of the B vitamins over the amount normally present in the food o Only three kinds of seaweeds have been included and for these only the proximate composition given since data were insufficient or unsatisfactory for deriving representative values for minerals and vitamins. Additional informa- tion is needed for the composition of meat, particularly sinöe the extent to "vrtiich the animal is fattened and subsequently the extent to which the cuts are trimmed of fat make large differences in calorie values and protein content and indirectly in the B vitamins calculated by factors related to protein.
The term "edible portion,'' abbreviated to E.P., refers to the part of the food customarily eaten. Determinations of the composition of foods for human dietary purposes are based on an analysis of the edible portion.
Refuse refers to the portion usually discarded. It includes such parts as bones, pits, shells, and any parings and tough outer leaves of vegetables that customarily are not eaten.
The term "as purchased," abbreviated to A.P., is used to designate foods before removal of the parts not caten. Composition data on the "as purchased" bases were derived, as usual, from data obtained from analysis of the edible portion, that is, by a calculation in which refuse is considered as part of the weight of the food but not contributing to any of the nutrients. Refuse is thus treated as a weight of inert material that dilutes the nutrients in the edible portion. The composition figures for food on an "as purchased" basis provide in- formation on amounts of nutrients in the edible portion of the product T?*ien weighed with the kind and proportion of refuse described in the stub.
Parentheses denote imputed values for which no experimental evidence was available, or for which there was relatively little basis for imputing a value from another form of the food, or for which reported data were not considered suitable«
Dashes indicate that no basis could be found for imputing a reliable value although there was some reason to believe that a measurable amount of the con- stituent might be present.
The word "trace" indicates vitamin values that would round to zero with the number of decimal places carried in these tables. For other components that would ro\ind to zero, a zero is used.
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Index to Scientific Names of Plant Foods in Table 3
Scientific Name Common Name Item No.
Scientific Name Common Name Item No.
Achraa zapota Agaricus^ can^estris • Allium cepa •••••.••• Allium fistulosum .•• Âllixim odonim Allium pornim ••••••• Allium sativum Allium schoenoprasum Amaxanthus spp Ananas comosixs Annona muricata • • • • • Annona reticulata • • •
Annona squamosa Apiuffl grsoreolens ••••• Arachis hypogaea Arctium lappa Armoracia rusticana •• Artocarpus altilis ••• Artecarpus heterophyllus Asparais officinalie Aster amellus Avena sativa • • • Averrhoa carambola ••• Bambusa spp* • •. • Basella spp» •• Benincasa hispida •••• Beta vulgar is Beta vulgaris var. cicla Brassica chinensis • • •
Brassica júncea •••••«.. Brassica napobrassica • • Brassica olerácea var.
acephala. Breussica olerácea var.
botrytis. Brassica olerácea var.
capitata« Brassica olerácea var.
gemmifera« Brassica olerácea var«
gongylodes. Brassica pekinensis ••••
Brassica rapa Cajaims cajan ...•• Calocerpum sapota Cepsella bursa-pastoris. Capsicum frutescens • •. •
Sapodilla ^shroom, common .. Onion, common Onion, welsh Onion, fragrant ••• Leek Garlic Chives Amaranth Pineapple Soursop Bullocksheart
cus tar dapple. Sugarapple Celery Peant Burdock Horseradish Breadfruit Jakfruit Asparagus Aster ••• Oats Carambola Bamboo shoot • Vinespinach • Waxgourd Beet Chard Cabbage, Chinese or Pakchoi.
Mistard greens •••• Butabaga • • • • Collard Kale Broccoli Cauliflower Cabbage, common •••
Brussels sprouts ••
Kohlrabi
Cabbage, celery or Petsai.
Turnip Pigeonpeas Sapote Shepherdspurse • •. • Pepper • •
91 151 154 15e 155 145
128 KX)
82-84 93 43
95 124.125 222,223
115 141 42 55
103 104
13 45
106 190 192
111,112 126 117
152 168 130 142 113 122 118
114
143
116
187,188 162.214
92 172 161
Carica papaya Castanea spp Cedrela sinensis Chrysanthenum coronarium var.
Cicer arietinum Citrullus vulgaris •••• Citrus aurantifolia • • • Citrus aurantiuffl ..•••• Citius grandis Citxus limon Citrus reticulata • • «. Do ..*• Citrus sinensis • Cocos nucífera Colocasia spp Coriandrum sativum ••.. Crabaegus pinnatif ida. • Cucumis melo ••••.•••.. Cucumis melo
cantalupensis. Cucumis sativus ....... Cucúrbita maxima Cucúrbita pepo .••. Do ••••••••••••... .... Do •......•••••..• Cyphomandra betacea • •. Daucus carota •• Dioscorea spp Diospyros kaki Dolichos lablab Durio zibethinus ••••.. Eleocharis dalcis Eleooharis tuberosa ... Eleusine coracana Eriobotrya japónica ••• Eugenia uniflora • Euphoria longan Fagopyrum esculentum .. Ficus carica Foeniculum vulgar« .••. Fortunella spp Fragsiria spp Garcinia mangostana •. • Crelidium spp Ginkgo biloba Glycine max .... Do .••..•••••••••• Hibiscus esculeutus • •. HordeuB vulgäre •
Peçaya •• Chestnut •. •. • Cedar Chrysanthemum
Chickpeas •••...... Watermelon • Lime Orange, sour Pummelo •••••.••... Lemon Orange, mandarin •• Tangerine Orange, sweet Coconut •.• Taro Coriander Hawthorn, Chinese. • Miskmelon Cantaloup
Cucumber Squash, winter .... Punqpkin • Pumpkin seed Squash, summer •.,. Treetomato • Carrot Tarn ». Persimmon Beans, hyacinth ••• Durian Matai .... do ........... Bagimillet Loquat Pitanga Longan Buckidieat •••.••... rig feonel, comDcm •••• Kumquat StraMberx7 ........ Uàngost«ea Se8ire«d, Agar ..... CrinkgO SMd SoTbean .... do Okra Barlay .,..
77 216,217
123 129
207 99 60 76 89 59 75
97.98 71-74
218.219 182,183
131 54
69.70 44
134 179 164 224 178 186 120 1* 81
108.203
47 149 ^9 12
85 61,62
3.4 48
^S 58 94 68
169 220
173-175. 197-203
153 2
-43
Index to Scieatific Names of Plant Foods in Ta})le 3—Contixxued
Scientific Name Goamon ITame Item No.
Scientific Name Cofflmon Najoe Item No.
Ipoaoea 1)atata8 Ipomoea reptans Jnglans regia ••
Lactuca sativa • Lactuca serriola Lagenaria leaoantha •••• Laminaria spp» Lens culinaris • Lepidium sativum Idtchi chinensis Laf fa acutangula Loffa aagTptiaca ••••••« Lycinm chinense Igrcopersicon esculentum« Malus spp. •••••• Mammea americana ••••••«
Méngifera indica ••*••« Manihot escnlenta • • • • « Máranta arundinacea • •. Mstrosylon spp. •• Momordica charartia ••< Misa nana •••••• ilisa paradisiaca •••••« Misa paradisiaca var«
sapientuffl» Nelumbinm nelumbo ••••« •••• Do ••••••••••••••« Oryza sativa •* ••#• Do ••••••••••••••< Facbyrhizus spp • Panicum miliaceom • •. •. Passif lora spp» • Pastinaca sativa < Pennisetum glaucom •••< Petxoselinum hortense < Phaseolus aoxeus •••••< Phaaeolus lunatus var» ■acrocarpus*
Phaseolus .vulgaris • • • < •••• Do ••••••»•••••••< Ph7llo8taoh78 spp Pbysalis spp PisuB sativum < •••• Do ♦•••••••••♦•••' Pisum sadbivum var. ■aerocarpon*
Porphyra laciniata ...
Sweetpotato Swanip cabbage Walnut, Persian or
English. Lettuce •• .... do Ceilabash Seaireed, Kelp Lentils Garden cress ..•••. Lychee Towelgourd Vegetablesponge ... Wolfberry» Chinese« Tomato • Apple Mamey or Mammee-
a^pple* Mango Cassanra Arrowroot Sagopedm ....c... Balaampear Banana» dsrarf Plantain Banana» comiaon ..«<
Lotus root Lotus seeds •••• Rice Bice, glutinous Tambean tuber •• Proso-millet ••• Granadilla Parsnip Pearlmillet .... Parsley ytang bean Beans, lima •...
Beans, red kidney« Beans » snap Bamboo shoot ..... Ground cherry •.. •. Peas, garden ..... .... do Peas, edible-podded
Seaweed» Leorer ....
181 180 227
146.147
119 170
209,210 138
64.65 185 189 194 184 39 66
67 5.121 1,102
25 105
86
41
148 221
14-19 20
196 11
49 158 10
157 150,211
109
206 110 106
52 160,212
213
159
171
Portulaca olerácea
Prunus amygdalus Prunus armeniaca Prunos domestica Prunus pérsica Prunus spp Psaliota campestris .... Psidium guaj ava • Pueraria thunbergiana .. Púnica granatum Pyrus spp• .••.•*..«.... Baphanus sat ivus • Bephanus sat ivus var.
longip innatus • Borippa nasturtium-
aquaticum. Saccharum off icinarum. • • Sagittaria sagittifolia. Sécale céréale Sechium edule ••• • Sesamum indicum Setaria itálica • • Solanuffl melongena Solanum tuberosum Sorghum vulgäre .••• Do ...••.•• Spinacia »olerácea Syzygium jambos • Tamarindus indica Taraxacum spp Tetragonia ezpansa Traça bispinosa Triticum aestivum Vicia f aba Vicia faba var. e(]uina.. Vigna sesquipedalis ..•• Vigna sinensis Vigna spp Vitis spp. Volvaria diplasia Volvaria esculenta Volvaria volvacea Zea nays • ••. Do ....••••• •• Zingiber officinale ..•• Zizania aquatica Ziayphus jujuba
Purslane Almond , Apricot Plum Peach Cherry , Moshroom .. • • < Guava, comzaon ....< Kudzu • < Pomegranate Pear < Badish Badish, Chinese ...
Water cress
Sugarcane Arroi^ead I^ Chayóte Sesame seeds Foxtail millet ... Eggplant Potato Kaoliang Sor^um Spinach Hosea$>ple Tamarind Dandelion greens . Spinach, New Zealand Singharamt Wheat •• Beans, broad Beans, horse bean.. Beans, yard*long .. Cowpeas .... do Crape Mushroom .•.....•*. ••.. do .... do Maize Corn, sweet Ginger root Wildrice shoots «.. Jujube
165 215
40 87
78.79 46
53 144 88 80
166 167
191
353.354 101
21-24 127 225
9 136 163
6 26
176 90 96
135 177 226
28-38 107.204
204 133 208 133
50.51
7.8 132 140 193
56.57
- 44 -
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