|
CSID Food Composition Table |
 |
Vegetables and
Beans Use this information only with approval of your
dietician and physician.
For the Physician and
Dietician: This table is based on gram weight of 100 grams.
All foods are raw unless specified. All vegetables should be weighed on a gram calibrated scale
not in ounces or pounds. This table does not calibrate differences
for variety or region where produced.
Foods with naturally occurring
sucrose of less than 2 grams per 100 grams of food are generally tolerated
without the use of Sucraid or other enzyme replacement for sucrose. Some children shows signs of greater intolerance
to sucrose and require Sucraid for foods containing more than 1 gram per
100 grams of food. Some children may have results which differ from
our results, please report them to us if significant.
Children in phenotype A may be
able to ingest very small amounts of starch if the physician or dietician
determines some tolerance for starch after testing, we have not included
starch in this table for phrnotype A. A dietician or physician will have
to determine after testing the level of starch tolerated for children in
Phenotype B. Only children in group C can ingest starch at 40-to 50
grams per serving twice to three times per day based on surveying parents
with children in phrnotype C. Starch ingestion only improves in children
in phenotype C until age 3-1/2. We are currently only providing starch
information for phenotypes B (1 to 10 grams of starch) and phenotype C which can tolerate normal starch servings of 40 -
50 grams at least two meals per day after the age of 3-1/2.
This table does not
identify other allergies or intolerances children may have due to other
medical conditions.
|
|
Food Item |
Key
|
|
|
A
(Phenotype A may use)
B (Phenotype
B may use)
C
(Phenotype C may use)
D (Phenotype D may use)
E (Carriers of CSID may use)
F (Phenotype F may use)
F-SR (Phenotype F may use with Sucraid)
SR
(Sucraid required)
MRS (may require Sucraid)
T (Trace)
N (Nutrient is
present but there is no reliable information on the amount) |
| Fructose |
Sucrose |
Lactose
|
Maltose
|
Starch |
|
Ackee, (aka Channet, Genip) canned, drained6 |
A, B, C, D, E, F |
T |
0.7 |
0 |
0 |
T |
|
Agar, dried6 |
A, B, C, D, E, F |
0.04 |
0 |
0 |
0 |
0 |
|
Alfalfa sprouts, raw6 |
A, B, C, D, E, F |
0.2 |
T |
0 |
0 |
T |
|
Amaranth leaves,(aka Callaloo, Chaulia, Chinese
leaves, Chinese spinach) raw6 |
A, B, C, D, E, F |
0.2 |
T |
0 |
0 |
0.1 |
|
Arrowhead, (aka Swamp potato, Arrowleaf) raw6 |
Unknown |
N |
N |
0 |
0 |
N |
| Artichoke, Globe,
(aka French artichoke, leafy artichoke) cooked |
A, B, C, D, E, F |
0.4 |
T |
0 |
0 |
T |
|
Artichoke, Jerusalem, (aka root choke) cooked6 |
A, B, C, D, E MRS
F-SR |
0.2 |
1.3 |
0 |
0 |
T |
|
Asparagus, raw6 |
A, B, C, D, E, F |
1.1 |
0.1 |
0 |
0 |
0.1 |
|
Asparagus, cooked6 |
A, B, C, D, E, F |
0.7 |
0.2 |
0 |
0 |
T |
|
Asparagus, canned, re-heated, drained6 |
A, B, C, D, F |
0.5 |
0.2 |
0 |
0 |
0.5 |
| Aubergine,(aka
Baingan, Brinjal, Eggplant, Jew's apple, Ringana) raw |
A, B, C, D, E, F |
0.8 |
0.1 |
0 |
0 |
0.2 |
| Bamboo Shoots, canned, drained |
A, B, C, D, E, F |
T |
T |
0 |
0 |
T |
| Bean sprouts, mung, raw |
A, B, C, D, E, F |
0.5 |
T |
T |
T |
0.6 |
|
Beans, Adzuki, cooked6 |
C, MRS |
T |
1.1 |
0 |
0 |
20.8 |
|
Beans, baked, canned in tomato sauce6 |
B, C SR |
1.0 |
3.9 |
0 |
0 |
9.3 |
|
Beans, baked, reduced sugar6 |
B, C MRS |
0.8 |
1.7 |
0 |
0 |
9.7 |
|
Beans, baked, with pork sausages6 |
B, C SR |
0.7 |
2.8 |
0 |
0 |
7.0 |
|
Beans, balor,(aka Valor beans) canned drained6 |
B, C SR |
N |
N |
0 |
0 |
1.6 |
|
Beans, barbecue, canned in sauce6 |
B, C, SR |
1.1 |
2.8 |
0 |
0 |
9.2 |
| Beans, black, cooked |
C, MRS |
0 |
1.2 |
0 |
0 |
13.5 |
|
Beans, blackeye, (aka blackeye peas, cowpeas,
Chori, Lobia) boiled6 |
C SR |
T |
0.9 |
0 |
T |
18.0 |
|
Beans, broad, cooked6 |
B, C |
0.2 |
0.6 |
0 |
0 |
4.3 |
|
Beans, Butter,(aka lima beans) cooked6 |
C MRS |
T |
1.5 |
0 |
0 |
15.6 |
|
Beans, butter, canned, drained6 |
C MRS |
T |
1.1 |
0 |
0 |
10.9 |
|
Beans, chickpeas, (aka Channa, common gram,
Garbanzo, Yellow gram) whole, dried, raw6 |
C SR |
0.2 |
2.4 |
0 |
0 |
43.8 |
|
Beans, chickpeas, dried, boiled in water6 |
C |
0.1 |
0.9 |
0 |
0 |
16.6 |
|
Beans, chickpeas, canned, re-heated6 |
C |
T |
0.4 |
0 |
0 |
15.1 |
|
Beans, chickpeas, hummus6 |
B, C MRS |
0.2 |
1.7 |
0 |
0 |
9.3 |
|
Beans, chilli, canned re-heated6 |
B, C MRS |
0.8 |
1.5 |
0 |
0 |
9.3 |
|
Beans, Dutch cocoa
powder (4.6 g/Tab)3, 4 |
B, C |
0 |
0 |
0 |
0 |
11.5 |
|
Beans, green, (French beans), raw6 |
B, C |
1.1 |
0.4 |
0 |
0 |
0.9 |
|
Beans, green, cooked, (aka French beans, Fansi)6 |
B, C |
1.0 |
0.4 |
0 |
0 |
0.8 |
|
Beans, green, canned, re-heated, drained6 |
B, C |
0.5 |
0.2 |
0 |
0 |
3.1 |
|
Beans, green, frozen, boiled in water6 |
B, C |
1.0 |
0.4 |
0 |
0 |
2.6 |
| Beans, haricot,
raw |
C SR |
0.1 |
2.5 |
0 |
0 |
42.7 |
| Beans, haricot, cooked |
C |
0.1 |
0.6 |
0 |
0 |
14.4 |
|
Beans, red kidney, raw6 |
C, SR |
0.1 |
2.2 |
0 |
0 |
38.0 |
|
Beans, red kidney, cooked6 |
C, MRS |
T |
0.8 |
0 |
0 |
14.5 |
|
Beans, lilva, canned, drained6 |
C |
T |
T |
0 |
0 |
10.1 |
| Beans, Lima, cooked |
C, MRS |
T |
1.43 |
0 |
0 |
14.2 |
|
Beans, mung, (aka green gram, golden gram, Moong
beans) whole, dried, raw6 |
C |
0.3 |
1.0 |
0 |
0 |
40.9 |
|
Beans, mung, cooked in water6 |
C |
0.1 |
0.3 |
0 |
0 |
14.1 |
|
Beans, papri, raw6 |
B, C MRS |
N |
N |
0 |
0 |
2.4 |
|
Beans, papri, ( aka Papdi beans, Hyacinth beans)
canned, drained6 |
B, C MRS |
N |
N |
0 |
0 |
2.9 |
| Beans, pigeon
peas, raw |
C MRS |
0.2 |
1.4 |
0 |
0 |
54.8 |
|
Beans, pigeon peas, (aka Arhar, Congo peas, Gunga
peas, Red gram, Tuvar) boiled in water6 |
C |
0.1 |
0.5 |
0 |
0 |
20.3 |
| Beans, Mexican Pinto, cooked |
C, RS |
1.4 |
2.3 |
0 |
0 |
12.6 |
|
Beans, runner, raw6 |
A, B, C, D, E, F |
1.3 |
0.6 |
0 |
0 |
0.4 |
|
Beans, runner, boiled in water6 |
A, B, C, D, E, F |
0.9 |
0.5 |
0 |
0 |
0.3 |
|
Beans, Soya (Soy), raw6 |
B, C SR |
0.5 |
4.8 |
0 |
0 |
4.8 |
|
Beans, Soya (Soy), boiled in water6 |
B, C MRS |
0.2 |
1.9 |
0 |
0 |
1.9 |
|
Beans, Soya (soy) tofu, steamed6 |
A, B, C, D, E, F |
T |
0.2 |
0 |
0 |
0.3 |
| Beans, Yellow Wax, raw |
A, B, C, D, E, F |
0.3 |
0.3 |
0 |
0 |
0.79 |
|
Beansprouts, mung, raw6 |
B, C |
1.1 |
T |
0 |
0 |
1.8 |
|
Beansprouts, boiled in salt water6 |
B, C |
0.7 |
T |
0 |
0 |
1.4 |
|
Beansprouts, canned, drained6 |
A, B, C, D, E, F |
0.2 |
T |
T |
0 |
0.4 |
|
Beet, raw6 |
A, B, C, D, E, F SR |
T |
5.7 |
0 |
0 |
0.6 |
|
Beet, cooked6 |
A, B, C, D, E, F,
SR |
0.1 |
8.5 |
0 |
0 |
0.7 |
|
Beet, pickled, drained6 |
A, B, C, D, E, F,
SR |
0.6 |
4.4 |
0 |
0 |
T |
|
Breadfruit, raw6 |
C, SR |
N |
N |
0 |
0 |
21.9 |
|
Breadfruit, cooked6 |
C, SR |
N |
N |
0 |
0 |
27.5 |
|
Breadfruit, canned, drained6 |
C, SR |
N |
N |
0 |
0 |
14.6 |
| Broccoli, raw |
A, B, C, D, E, F |
1.2 |
0.1 |
0 |
0 |
T |
|
Broccoli, green,(aka Calabrese) cooked6 |
A, B, C, D E, F |
0.5 |
0.1 |
0 |
0 |
T |
|
Broccoli, green, frozen, cooked6 |
A, B, C, D, E, F |
0.7 |
0.2 |
0 |
0 |
0.8 |
| Broccoli, purple,
raw |
A, B, C, D, E, F |
1.1 |
0.3 |
0 |
0 |
0.2 |
| Broccoli, raab,
raw19 |
A, B, C, D, E, F |
0.17 |
0.1 |
0 |
0 |
0 |
| Broccoli, raab,
cooked19 |
A, B, C, D, E, F |
0.5 |
0.32 |
0 |
0 |
0 |
| Brussels sprouts,
(aka Chote bund gobhi, nhanu kobi) raw19 |
A, B, C, D, E, F |
1.3 |
0.7 |
0 |
0 |
0.8 |
| Brussel sprouts,
cooked19 |
A, B, C, D, E, F |
1.1 |
0.6 |
0 |
0 |
0.3 |
| Brussel sprouts,
frozen, cooked |
A, B, C, D, E, F |
0.9 |
0.5 |
0 |
0 |
0.4 |
| Brussel sprouts,
canned, drained |
A, B, C, D, E, F |
0.8 |
0.4 |
0 |
0 |
0.2 |
| Cabbage, Chinese, raw |
A, B, C, D, E, F |
0.6 |
T |
0 |
0 |
T |
|
Cabbage, green, (aka Bund gobhi, Kobi) raw6 |
A, B, C, D, E, F |
1.8 |
0.3 |
0 |
0 |
0.1 |
|
Cabbage, green boiled6 |
A, B, C, D, E, F |
0.9 |
0.1 |
0 |
0 |
0.1 |
|
Cabbage, January King, raw6 |
A, B, C, D, E, F |
1.7 |
0.2 |
0 |
0 |
0.1 |
| Cabbage, red, raw |
A, B, C, D, E, F |
1.4 |
0.4 |
0 |
0 |
0.1 |
|
Cabbage, savory, raw6 |
A, B, C, D, E, F |
1.7 |
0.2 |
0 |
0 |
0.1 |
| Cabbage, white, raw |
A, B, C, D, E, F |
3.2 |
0 |
0 |
0 |
0 |
|
Cabbage, sauerkraut, white6 |
A, B, C, D, E, F |
0.3 |
0.1 |
0 |
0 |
T |
|
Carob powder9 |
B, C, SR |
3.7 |
23.3 |
0 |
0 |
5.7 |
|
Carrot, juice6 |
A, B, C, D, E, F.
SR |
0.9 |
3.5 |
0 |
0 |
T |
| Carrots, (aka
Gajjar) raw |
A, B, C, D, E, F SR |
1.6 |
3.02 |
0 |
0 |
0.24 |
|
Carrot, cooked6 |
A, B, C, D, E, F,
SR |
1.2 |
2.0 |
0 |
0 |
0.2 |
|
Carrot, frozen, then cooked6 |
A, B, C, D, E, MRS F-SR |
0.7 |
1.8 |
0 |
0 |
1.3 |
|
Carrot, caned, re-heated, drained6 |
A, B, C, D, E, F,
SR |
0.7 |
2.2 |
0 |
0 |
0.4 |
| Cassava, (aka
Manihot, Manioc, Mogo, Tapioca, Yuca) raw |
C |
0.1 |
1.1 |
0 |
0.1 |
32.0 |
|
Cassava, baked6 |
C |
0.1 |
1.1 |
0 |
0.1 |
38.5 |
|
Cassava, boiled6 |
C |
0.1 |
1.0 |
0 |
0.1 |
32.1 |
|
Cassava, gari6 |
C (may be too much
starch for any phenotype C) |
0.2 |
0.5 |
0 |
T |
91.9 |
| Cattail, Narrow
Leaf Shoots (Northern Plains Indians)19 |
|
0.05 |
0 |
|
|
|
| Cauliflower, (aka
Pangoli, Phool gobhi) raw |
A, B, C, D, E, F |
1.6 |
0.20 |
0 |
0 |
0.5 |
|
Celeriac, raw6 |
A, B, C, D, E F-SR |
0.4 |
1.2 |
0 |
0 |
0.5 |
| Celeriac, cooked |
A, B, C, D, E, F |
0.3 |
0 |
0 |
0 |
0 |
| Celery, raw |
A, B, C, D, E, F |
0.5 |
0 |
0 |
0 |
0.10 |
|
Chard, Swiss, (aka silver beet) raw6 |
B, C |
0.2 |
T |
0 |
0 |
2.3 |
| Chicory, (aka
Belgian chickory, White chicory, Witloof) raw |
A, B, C, D, E, F |
0.4 |
T |
0 |
0 |
0.2 |
| Chives, raw |
A, B, C, D, E, F |
1.5 |
T |
0 |
0 |
0 |
|
Cho cho, (aka Chayote, Chow chow, Choko,
Christophene, Mirliton, Vegetable pear) raw6 |
A, B, C, D, E, F |
1.7 |
T |
0 |
0 |
0.5 |
| Choko, cooked |
A, B, C, D, E, F |
1.9 |
0 |
0 |
0 |
0.60 |
|
Cole leaves, dried, cooked in water6 |
A, B, C, D, E, F |
0.4 |
0.1 |
0 |
0 |
0.3 |
| Corn, raw |
C |
0.20 |
0.40 |
0 |
0 |
18.4 |
| Courgette,(aka
zucchini) raw |
A, B, C, D, E, F |
0.90 |
T |
T |
T |
0 |
| Cress, raw |
A, B, C, D, E, F |
T |
T |
0 |
0 |
0.18 |
| Cucumber, (aka
Kadi, Khira) raw |
A, B, C, D, E, F |
0.9 |
0 |
0 |
0 |
0 |
| Eggplant, raw |
A, B, C, D, E, F |
0.8 |
0.1 |
0 |
0 |
0.6 |
| Endive, raw |
A, B, C, D, E, F |
0.5 |
0.1 |
0 |
0 |
0.3 |
|
Fennel, Florence, raw stalk6 |
A, B, C, D, E, F |
0.7 |
0.1 |
0 |
0 |
0.1 |
|
Fennel, Florence, cooked6 |
A, B, C, D, E, F |
0.6 |
0.1 |
0 |
0 |
0.1 |
| Garlic cloves, raw |
C |
0.6 |
0.57 |
0 |
0 |
13.4 or .8/Tab. |
| Garlic, puree,
outer skin removed9 |
A, B, C, D, E, F,
SR |
6.8 |
3.7 |
0 |
0 |
0 |
|
Gherkins, raw6 |
A, B, C, D, E, F |
0.8 |
T |
0 |
0 |
0.2 |
|
Gherkins, pickled, drained6 |
A, B, C, D, E
F-SR |
0.8 |
1.1 |
0 |
0 |
0.2 |
| Ginger root, (aka
Adrak, Adu) raw |
B, C |
0.90 |
T |
0 |
0 |
3.1 |
| Horseradish,(aka
drumstick leaves, Indian asparagus, Saragaro, segava Moringa, Sajjan ki
phalli, sargvani sing) raw |
B, C |
0.10 |
0.50 |
0 |
0 |
3.4 |
|
Jackfruit, raw6 |
A, B, C, D, E, F,
SR |
5.1 |
10.9 |
0 |
0 |
0.8 |
|
Kale, curly, (aka borecole) raw6 |
A, B, C, D, E, F |
0.6 |
0.1 |
0 |
0 |
0.1 |
|
Kale, curly, cooked in water6 |
A, B, C, D, E, F |
0.4 |
0.1 |
0 |
0 |
0.1 |
| Kohlrabi, raw |
A, B, C, D, E, F |
1.3 |
0.8 |
0 |
0 |
0.1 |
| Kohlrabi, cooked
in water |
A, B, C, D, E, F |
1.1 |
0.6 |
0 |
0 |
0.1 |
| Kumara, raw |
C |
0.52 |
2.79 |
0 |
0 |
21.4 |
| Leeks, raw |
A, B, C, D, E
F-SR |
2.4 |
1.1 |
0 |
0 |
0.2 |
|
Leeks, cooked in water6 |
A, B, C, D, E, F |
0.8 |
0.5 |
0 |
0 |
0.2 |
|
Lentils, green or brown, raw6 |
C |
0.1 |
1.1 |
0 |
0 |
44.5 |
|
Lentils, green or brown, (aka Masur, Continential
lentils) cooked6 |
C |
T |
0.4 |
0 |
0 |
15.9 |
|
Lentils, red, raw6 |
C |
0.2 |
2.2 |
0 |
0 |
50.8 |
|
Lentils, red, cooked6 |
C |
0.1 |
0.7 |
0 |
0 |
16.2 |
| Lettuce,
butterhead, raw |
A, B, C, D, E, F |
0.5 |
0.1 |
0 |
0 |
T |
|
Lettuce, cos, raw6 |
A, B, C, D, E, F |
0.9 |
0.2 |
0 |
0 |
T |
| Lettuce, iceburg,
raw |
A, B, C, D, E, F |
0.9 |
0.2 |
0 |
0 |
T |
|
Lettuce, Webbs, raw6 |
A, B, C, D, E, F |
1.0 |
0.2 |
0 |
0 |
T |
| Lotus tubers,(aka
Chinese water lily) raw |
B, C MRS |
N |
N |
0 |
0 |
5.5 |
| Lotus tubers,
canned |
B, C MRS |
N |
N |
0 |
0 |
~5.5 |
| Marrow, raw |
A, B, C, D, E, F |
0.9 |
0.1 |
0 |
0 |
0.39 |
|
Marrow parwal, (aka Ivy gourd, Tindori) cooked6 |
A, B, C, D, E, F |
0.7 |
0.1 |
0 |
0 |
0.2 |
|
Matoki, (aka green banana) raw6 |
C |
0.1 |
0.7 |
0 |
0 |
21.5 |
| Mushrooms, raw |
A, B, C, D, E, F |
0.1 |
T |
0 |
0 |
0 |
| Mustard leaf, raw |
A, B, C, D, E, F |
0.1 |
0.30 |
0 |
0 |
0 |
| Okra,(aka gumbo) raw |
A, B, C, D, E, F |
0.8 |
1.0 |
0 |
0 |
T |
|
Okra, cooked6 |
A, B, C, D, E, F |
0.8 |
0.9 |
0 |
0 |
0.5 |
| Onion, (aka dungi,
kanda, piyaz) raw |
A, B, C, D, E, F SR |
2.0 |
2.4 |
0 |
0 |
0.53 |
|
Onion, baked6 |
A, B, C, D, E, F,
SR |
4.5 |
5.3 |
0 |
0 |
T |
|
Onion, boiled in water6 |
A, B, C, D, E, F-MRS |
0.7 |
0.9 |
0 |
0 |
T |
|
Onion, scallion, bulb only, raw6 |
A, B, C, D, E, F |
N |
N |
0 |
0 |
T |
|
Onion, scallion, bulb and top, raw6 |
A, B, C, D, E, F |
1.4 |
0.2 |
0 |
0 |
0.2 |
| Parsley, raw |
A, B, C, D, E, F |
0.2 |
0.2 |
0 |
0 |
0 |
|
Parsnip, raw6 |
B, C, SR |
0.5 |
4.3 |
0 |
0 |
6.2 |
| Parsnip, cooked |
B, C, MRS |
0.4 |
1.7 |
0 |
0 |
9.8 |
| Peas, chick, cooked |
B, C, MRS |
T |
1.4 |
0 |
0 |
8.1 |
| Peas, green,(aka
Badia, Mattar, Vatana) raw |
B, C, SR |
0.1 |
2.1 |
0 |
0 |
7.0 |
|
Peas, green, cooked6 |
B, C, MRS |
T |
1.2 |
0 |
0 |
7.6 |
|
Peas, frozen, cooked6 |
B, C, SR |
0.1 |
2.5 |
0 |
0 |
4.7 |
|
Peas, green, canned, re-heated, drained6 |
B, C, SR |
0.1 |
3.8 |
0 |
0 |
6.3 |
|
Peas, mange-tout, (aka snow peas) raw6 |
A, B, C, D, E, F |
0.3 |
0.5 |
0 |
0 |
0.8 |
|
Peas, mange-tout, cooked in water6 |
A, B, C, D, E, F |
0.1 |
0.6 |
0 |
0 |
0.5 |
|
Peas, split green, raw6 |
C, MRS |
0.1 |
1.7 |
0 |
0 |
54.7 |
|
Peas, split, cooked6 |
C |
T |
0.8 |
0 |
0 |
21.0 |
|
Peas, Marrowfat, canned, re-heated, drained6 |
C, MRS |
T |
1.9 |
0 |
0 |
13.9 |
| Peas, snow, cooked |
A, B, C, D, E, F |
0.3 |
0.47 |
0 |
0 |
0.72 |
|
Peas, sugar-snap, raw6 |
B, C |
0.4 |
0.9 |
0 |
0 |
1.3 |
|
Peas, sugar-snap, cooked6 |
B, C MRS |
0.1 |
1.4 |
0 |
0 |
1.3 |
| Pepper, capsicum,
green, red, chilli, (aka pimento), raw |
A, B, C, D, E, F |
0.2 |
0.1 |
0 |
0 |
T |
| Peppers, green, raw |
A, B, C, D, E, F |
0.9 |
0.1 |
0 |
0 |
T |
|
Peppers, jalapeno, raw19 |
|
2.63 |
0 |
0 |
0 |
0 |
|
Peppers, red, raw6 |
A, B, C, D, E, F |
3.6 |
T |
0 |
0 |
0.1 |
|
Peppers, yellow, raw6 |
A, B, C, D, E, F |
3.0 |
T |
0 |
0 |
T |
|
Potatoes, raw6 |
C |
0.1 |
0.3 |
0 |
0 |
16.6 |
|
Potatoes, baked, flesh and skin6 |
C |
0.3 |
0.6 |
0 |
0 |
30.5 |
|
Potatoes, baked, flesh only6 |
C |
0.1 |
0.4 |
0 |
0 |
17.3 |
| Potatoes, mashed
with milk |
C |
0.1 |
0.4 |
0.3 |
0 |
14.5 |
|
Potatoes, early red, raw6 |
C |
0.3 |
0.7 |
0 |
0 |
14.8 |
|
Potatoes, early red,boiled6 |
C |
0.2 |
0.6 |
0 |
0 |
16.7 |
|
Potatoes, Desiree, raw6 |
C |
0.2 |
0.5 |
0 |
0 |
16.1 |
|
Potatoes, King Edward, raw6 |
C |
0.1 |
0.2 |
0 |
0 |
16.4 |
|
Potatoes, Piper, raw6 |
C |
0.1 |
0.3 |
0 |
0 |
16.7 |
|
Potatoes, Pentland Crown, raw6 |
C |
0.1 |
0.3 |
0 |
0 |
17.1 |
|
Potatoes, instant powder6 |
C |
0.5 |
T |
3.1 |
0 |
70.8 |
|
Potatoes, instant powder made with whole milk6 |
C |
0.1 |
T |
1.9 |
0 |
12.7 |
|
Potato, sweet ( aka Shakarla), raw6C |
C, SR |
0.6 |
4.4 |
0 |
T |
15.6 |
|
Pumpkin, raw6 |
A, B, C, D, E, F MRS |
0.6 |
0.4 |
0 |
0 |
0.3 |
|
Pumpkin, cooked6 |
A, B, C, D, E, F |
0.6 |
0.4 |
0 |
0 |
0.1 |
|
Quorn, myco-protein6 |
A, B, C, D, E, F |
0 |
0 |
0.1 |
0.9 |
T |
|
Raddiccio, raw6 |
A, B, C, D, E, F |
1.2 |
T |
0 |
0 |
T |
|
Radishes, red, raw6 |
A, B, C, D, E, F |
0.7 |
T |
0 |
0 |
T |
|
Radishes, white, (aka Daikon, Mula, Oriental
radish) raw6 |
A, B, C, D, E, F |
1.3 |
0.2 |
0 |
0 |
T |
|
Salsify,(aka oyster plant, Scorzonera) raw6 |
B, C, E |
0.1 |
1.4 |
0 |
0 |
3.5 |
|
Salsify, cooked in water6 |
B, C, E |
0.1 |
1.3 |
0 |
0 |
2.7 |
|
Seakale, boiled6 |
A, B, C, D, E, F |
N |
N |
0 |
0 |
0 |
|
Seaweed, Irish moss, raw6 |
A, B, C, D, E, F |
T |
T |
T |
T |
0 |
|
Seaweed, kombu, dried, raw6 |
A, B, C, D, E, F |
T |
T |
T |
T |
0 |
|
Seaweed, nori, dried, raw6 |
A, B, C, D, E, F |
T |
T |
T |
T |
0 |
|
Seaweed, wakame, dried, raw6 |
A, B, C, D, E, F |
T |
T |
T |
T |
0 |
|
Shallots, raw6 |
A, B, C, D, E F-SR |
1.0 |
1.1 |
0 |
0 |
T |
| Soybean, raw |
B, C, SR |
0.60 |
4.47 |
0 |
0 |
4.36 |
| Soybean, sprouts, raw |
B, C, SR |
1.1 |
5.49 |
0 |
0 |
5.0 |
| Spinach, (aka
Palak, Saag) raw |
A, B, C, D, E, F |
0.40 |
0.20 |
0 |
0 |
0 |
| Sprouts, Alfalfa, raw |
A, B, C, D, E, F |
T |
T |
T |
T |
0 |
|
Squash, acorn, raw6 |
B, C |
0.6 |
0.1 |
0 |
0 |
7.8 |
|
Squash, acorn, baked6 |
C |
0.9 |
0.2 |
0 |
0 |
10.8 |
| Squash, Buttercup, raw |
B, C |
2.35 |
T |
0 |
0 |
6.35 |
|
Squash, butternut, raw6 |
B, C |
1.5 |
1.5 |
0 |
0 |
3.4 |
|
Squash, butternut, raw6 |
B, C |
1.3 |
1.3 |
0 |
0 |
3.0 |
|
Squash, spaghetti, raw6 |
A, B, C, D, E, F |
1.3 |
0.8 |
0 |
0 |
0.6 |
|
Squash, spaghetti, baked6 |
A, B, C, D, E, F |
1.2 |
0.8 |
0 |
0 |
0.6 |
|
Swede, (aka Neeps -England, Rutabaga, Yellow
Turnip) raw6 |
A, B, C, D, E, F |
0.9 |
0.1 |
0 |
0 |
0.1 |
|
Swede, boiled in water6 |
A, B, C, D, E, F |
0.9 |
0.1 |
0 |
0 |
0.1 |
| Sweet potatoes, boiled |
A, B, C, D, E, F, SR |
1.4 |
5.9 |
0 |
0 |
0 |
| Tomato, paste, salted |
A, B, C, D, E, F |
6.6 |
T |
0 |
0 |
0.3 |
| Tomatoes, canned, drained, unsweetened |
A, B, C, D, E, F |
2.6 |
0.1 |
0 |
0 |
0 |
| Tomatoes, raw |
A, B, C, D, E, F |
1.38 |
0.1 |
0 |
0 |
T |
| Tomatoes, sun dried9 |
B, C |
13 |
0 |
0 |
0 |
2.5 |
|
Turnip,(aka Neeps-Scotland) raw6 |
A, B, C, D, E, F |
1.7 |
0.6 |
0 |
0 |
0.2 |
| Turnip, cooked |
A, B, C, D, E, F |
0.9 |
0.1 |
0 |
0 |
0.1 |
|
Turnip, tops, boiled in water6 |
A, B, C, D, E, F |
0.7 |
0.3 |
0 |
0 |
0.1 |
| Water chestnuts,
(aka Matai), canned |
B, C |
N |
N |
0 |
0 |
4.0 |
| Yams, boiled |
C |
T |
0.2 |
0 |
0 |
26.9 |
|
Yam, raw6 |
C |
0.1 |
0.4 |
0 |
0 |
27.5 |
|
Yam, baked6 |
C |
0.1 |
0.5 |
0 |
0 |
36.5 |
See also: McCance and Widdowson's The Composition of Foods. (2013). 7th
Edition. The Royal Society of Chemistry and Ministry of Agriculture, Fisheries
and Food. Nottingham, England.
3. Holland, B., Unwin, I.D., and Buss, D.H.. (1989). Milk Products and Eggs:
Fourth Supplement to McCance and Widdowson's The Food Composition of
Foods. The Royal Society of Chemistry and Ministry of Agriculture, Fisheries and
Food. Nottingham, England.
4. Beckett, S. (2008) The Science of Chocolate. Royal Society of Chemistry
Publishing, Cambridge, England, 2nd edition.
5. Coultate, T.P. (1996) Food: The Chemistry of its Components. Royal Society
of Chemistry Publishing, Cambridge, England, 3rd edition.
6. Holland, B., Unwin, I.D., and Buss, D.H. (1991). Vegetables Herbs and
Spices:
Fifth Supplement to McCance and Widdowson's The Food Composition of
Foods. The Royal Society of Chemistry and Ministry of Agriculture, Fisheries and
Food. Nottingham, England.
9. Chan, W., Brown, J., Buss, D. H. (1994). Miscellaneous
Foods. Fourth supplement to the Fifth Edition of McCance and Widdowson's The
Composition of Foods. The Royal Society of Chemistry and Ministry of
Agriculture, Fisheries and Food. Nottingham, England.
19. USDA National Nutrient Database for Standard
Reference 26 Software v. 1.3. Report Run: 5 Nov 2013: 12:03pm.