Search results with tag "Nutrient database for standard reference"
USDA Table of Cooking Yields for Meat and Poultry
www.ars.usda.govThe Nutrient Data Laboratory (NDL) applies cooking yields and/or nutrient retention factors to food formulations and recipes to convert nutrient values for uncooked foods or ingredients into values for cooked foods. Those values are entered into the USDA National Nutrient Database for Standard Reference (SR). The Food Surveys Research
USDA Nutrient Data Set for Retail Beef Cuts
www.ars.usda.govbeef and beef products in the USDA National Nutrient Database for Standard Reference (SR) and to assure that estimates of nutrient data are current and accurate. Methods And Procedures Selection of Beef Samples 1/8 Inch Study Carcasses (n=20) were selected from two packing plants, one in the Texas Panhandle and the other in Nebraska.
Approved Food List - Missouri
health.mo.govReference: National Nutrient Database for Standard Reference Release 26 Milk Comparison (1 cup/8 oz) Whole Milk (3.25%) Reduced Fat Milk (2%) Low Fat Milk (1%) Skim Milk Calories 149 122 102 83 Total Fat (gm) 8 5 2.5 0 Saturated Fat (gm) 4.5 3 1.5 0 Protein (gm) 8 8 8 8 Calcium (mg) 276 293 305 299 Vitamin D (IU) 124 120 117 115
Sodium (Salt) Content of Common Foods Sodium, Na …
www.jdabrams.comUSDA National Nutrient Database for Standard Reference, Release 18 Sodium, Na(mg Sodium (Salt) Content of Common Foods
Nutrients: Protein (g) - USDA
nal.usda.govAbridged List Ordered by Nutrient Content in Household Measure Source: USDA National Nutrient Database for Standard Reference Legacy (2018) Nutrients: Protein (g) Veal, shank (fore and hind), separable lean and fat, cooked, braised 3.0 oz 26.81 Turkey, drumstick, from whole bird, meat only, raw 4.0 oz 26.74