Transcription of Nutritive V alue - Agricultural Research Service
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Nutritive V alue - Agricultural Research Service
Nutritive Valueof FoodsUnited StatesDepartment ofAgricultureAgriculturalResearchService Home andGarden BulletinNumber 72iNutritive Valueof FoodsUnited StatesDepartment ofAgricultureAgriculturalResearchService Home andGarden BulletinNumber 72 Susan E. Gebhardt and Robin G. Department of Agriculture, Agricultural ResearchService, Nutrient Data Laboratory, Beltsville, MarylandiiAbstractGebhardt, Susan E., and Robin G. Thomas. Value of Foods. Department ofAgriculture, Agricultural Research Service , Homeand Garden Bulletin 72 This publication gives in tabular form the nutritivevalues for household measures of commonly usedfoods. It was first published in 1960; the lastrevision was published in 1991. In this revision,values for total dietary fiber have been added andphosphorus values have been removed. Values arereported for water; calories; protein; total fat;saturated, monounsaturated, and polyunsaturatedfatty acids; cholesterol; carbohydrate; total dietaryfiber; calcium; iron; potassium; sodium; vitamin Ain IU and RE units; thiamin; riboflavin; niacin; andascorbic acid (vitamin C).
carrot sticks, or a medium ear of corn Meat, fish, and poultry, cooked 1 oz about 3 tbsp meat or poultry 2 oz small chicken drumstick or thigh 3 oz average deck of cards, palm of average adult’s hand, half of a whole, small chicken breast, medium pork chop Cheese 1 oz hard cheese average person’s thumb, 2 dominoes, 4 dice Other
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