USD ient Data Set for Retail Veal Cuts, from the USD National ient Database for Standard Reference (SR) Prepared by Janet M. Roseland, Quynhanh V. Nuyen, Juhi R. Williams, Kristine. Patterson (Ret.) ient Data Laboratory ricultural Research Service U.S. Department of riculture in collaboration with Dale R. Woerner Colorado State University, Department of nimal Sciences, Fort Collins, CO nd Larry W. Doulass Consultant, Lonmont, CO September U.S. Department of riculture ricultural Research Service Beltsville Human ition Research Center ient Data Laboratory 3 Baltimore venue Buildin 5, Room, BRC West Beltsville, Maryland 5 Phone 3-5-3 E-mail: ndlinfo@ars.usda.ov Web site: http//www.ars.usda.ov/nutrientdata Supported by the United States Department of riculture, the National Institutes of Health, and the North merican Meat ssociation. Publication of the nutrient data was made possible by fundin from the Beef Checkoff proram.
Table of Contents Purpose & Introduction Retail Veal Cuts Study. Table Format... 3 References... 3 cknowledements... USD ient Data Set for Retail Veal Cuts... 5 Veal, le, top round, cap off, cutlet, boneless... 5 Veal, loin, chop... Veal, shoulder, blade chop... ppendix : nalytical methods......8 ppendix B: Proximates content of separable lean meat, raw......9 Mention of trade names or entities in this publication is solely for the purpose of providin specific information and does not imply recommendation or endorsement by the U.S. Department of riculture over others not mentioned. ii
Purpose The USD ient Data Set for Retail Veal Cuts provides retailers with a tool to obtain the most accurate veal nutrient data for the purpose of nutrition labelin. This data set focuses on the veal cuts identified by the USD Food Safety and Inspection Service (FSIS) for nutrition labelin. Introduction Current nutrient composition data for veal products in the USD National ient Database for Standard Reference (SR) are used by for researchers and consumers who need access to these data for scientific and health purposes. ient updates are important and necessary, in order to reflect the composition of currently available cuts. The USD ient Data Laboratory (NDL) has recently collaborated with Colorado State University in a veal research study desined to update or expand data in SR for specific veal retail cuts. In addition to providin current and accurate estimates for SR, these new data are also useful for enablin the industry to meet the USD Food Safety and Inspection Service (FSIS) labelin reulations for fresh, sinle-inredient meats implemented in. NDL research studies ensure that the most accurate veal nutrient data available are included in the National ient Database for Standard Reference (SR) and will enable all other nutrient databases that link to the SR to use the most up-to-date nutrient data in nutrition research and surveillances. The objective of the research is to develop, update and maintain the food composition values for retail veal cuts in the USD National ient Database for Standard Reference (SR) and to assure that estimates of nutrient data are current and accurate. The objective of the dataset in this report, which is a subset of SR data, is to provide accurate nutrient data enablin vendors to comply with FSIS labelin for sinle inredient meats for preparation of on-pack nutrient labels for various veal cuts (USD-FSIS, ). Retail Veal Cuts Study study was conducted with Colorado State University (CSU) to obtain nutrient and composition data for representative retail veal cuts. The objective of this study was to determine the physical characteristics and nutrient composition of cuts that are amon the most popular veal cuts in the current retail market. This study enerated analytical data for some cuts that had not previously been available in SR. Data for all of the veal cuts from the CSU study were released in SR and are available at http://ndb.nal.usda.ov/ndb/. The retail cuts were obtained, usin a statistically based samplin plan to ensure representative samplin, from the six major US establishments which conduct their own slauhter of special fed (non-bob veal) US calves. The locations were Wyalusin P, Collinswood NJ, Detroit MI, Harleysville P, Franklin WI, and Vineland NJ. Cookin Prior to cookin, the retail cuts were tempered in at to C for or 8 hours. Upon thawin, each individual retail cut was weihed to the nearest., and raw temperature was recorded. Prior to rillin, a Salton two-sided electric rill (Model GRP99, Salton Inc., Lake Forest, IL) was preheated to ensure a surface temperature of 95 C. Individual cuts were placed on the rill
surface and the cookin start time of each was recorded individually. Different cut types were cooked on separate rills. Due to the thinness of the le cutlets, they were flipped after minute on the rill and cooked for approximately.5 minutes or until the internal temperature reached C. Each loin and blade chop was cooked individually and was flipped after minutes or when the internal temperature reached 35 C, to ensure even cookin. Temperatures were monitored usin diital thermocouple thermometers (Dii-Sense; Cole Parmer, Vernon Hills, IL). Once a final internal temperature of C was obtained, chops were removed from the rill surface and final internal temperature and cooked weiht (to the nearest. ) were recorded. Immediately after cookin, all cuts were placed on wire racks and allowed to chill uncovered, at refrieration temperatures ( to C) for at least hours before cooked dissection. Sample dissection and laboratory analysis Raw and cooked samples (n= per cut) were dissected usin standard protocols. Weihts of component factors for each cut, such as separable lean, separable fat, and bone and connective tissue, were determined. Separable lean includes muscle, intramuscular fat, and connective tissue that are considered edible. Separable fat includes any fat on the outside of the cut and seam fat (intermuscular fat deposits within the cut). The separable lean, external trim fat, and seam fat were homoenized, composited, and analyzed at CSU for proximates (protein, moisture, fat, ash), fatty acids, cholesterol, and inductively coupled plasma (ICP) minerals. Selenium, the B-vitamins, vitamins D3 and 5(OH)D were analyzed at a validated commercial laboratory. Choline and vitamin E were analyzed at specialized laboratories. Details of analytical methods used in this study are presented in ppendix. ient data quality control protocols used: Quality control samples were included with each batch of to samples; Laboratories were expected to run their own in-house control materials and to report those results; Quality control samples included materials developed by NDL cooperatin laboratories and characterized with concurrent analysis of certified reference materials, as well as certified reference materials themselves. Blind duplicates were randomly included alon with the unknown samples; and Only laboratories that NDL validated as havin the ability to accurately analyze samples for nutrient content were used. Data dissemination in SR ient values were released in SR () for the blade chops and the loin chops in raw and cooked form (rilled) for separable lean only and separable lean and fat. For the veal cutlet, nutrient values are provided for raw and cooked but not as separable lean only and separable lean and fat since no separable fat is present. Cookin yields were also calculated based on initial (raw) and final cooked weihts.
Table Format The table headin provides a eneral descriptive name for the food item and the unique ient Databank number identifyin the edible content of the cut, its preparation type, and cookin method: e.., lean and fat, raw, lean and fat, cooked, rilled and lean only, cooked, rilled. Column identifies the nutrient. The nutrient value unit is presented in column. Column 3 identifies the number of observations for each nutrient (N). n N of zero represents an estimated or calculated value. For raw preparations, nutrient values are expressed on a basis and basis (columns -5). The ( oz) value represents the amount of raw product needed to yield 85 (3 oz) of cooked product. For cooked preparations, data are presented on a and 85 basis, which equals a servin of cooked meat. NDL source codes are provided in the final column. source code of indicates analytical data, source codes and represent imputed or calculated data, and source code is used when the nutrient content is assumed to be zero. ppendix B provides analytical values for the proximates content (protein, water, fat, and ash) of the raw, separable lean for each cut. The veal cuts in this dataset release are as follows: Veal, le, top round, cap off, cutlet, boneless Veal, loin, chop Veal, shoulder, blade chop ient Data Set files The USD ient Data Set for Veal is presented as a PDF file. dobe crobat Reader is needed to view the report of the database. Microsoft Excel spreadsheet has also been prepared and is available for downloadin from this web site (http://www.ars.usda.ov/nutrientdata). The user can download the data set, free of chare, for use with other prorams. The tables in the Excel spreadsheet are in the same format and layout as those in the PDF file. References OC, (995). Official methods of analysis (th ed). ssociation of Official nalytical Chemists, rlinton, V. OC, (). Official methods of analysis (th ed). ssociation of Official nalytical Chemists, rlinton, V. OC, (). Official methods of analysis (8th ed). ssociation of Official nalytical Chemists, rlinton, V. Dinh, T.N., Blanton Jr., J.R., Brooks, J.C., Miller, M.F., and Thompson, L.D. (8). simplified method for cholesterol determination in meat and meat products. Journal of Food Composition and nalysis,, -3. Folch, J., Lees, M., Sloane Stanley, G.H., (95). simple method for the isolation and purification of total lipides from animal tissues. Journal of Bioloical Chemistry, (), 9-59. 3
Huan, M., LaLuzerne, P., Winters, D., & Sullivan, D. (9). Measurement of vitamin D in foods and nutritional supplements by liquid chromatoraphy/tandem mass spectrometry. Journal of OC International, 9(5), 3-335. Koc, H., Mar, M.H., & Ranasinhe,. (). Quantiation of choline and its metabolites in tissues and foods by liquid chromatoraphy/electrospray ionization-isotope dilution mass spectrometry. Journal of nalytical Chemistry,, 3-. U.S. Department of riculture, Food Safety and Inspection Service (FSIS).. Verifyin ition labelin for the major cuts of sinle-inredient, raw meat and poultry products and round or chopped meat and poultry products. (ccessed 8//) http://www.fsis.usda.ov/oppde/rdad/fsisnotices/3-3.pdf cknowledements The authors thank the meat scientists and staff who conducted the study at the Department of nimal Sciences, Colorado State University, Fort Collins, CO; Dr. Pamela R. Pehrsson for support in the conduct of the work at NDL, and David Haytowitz who assisted in the release of this dataset.
Veal, le, top round, cap off, cutlet, boneless NDB No: raw; 5 cooked, rilled Cooked [] ient Unit N [] Raw (Grilled) 85 Water 5 8 5 5 Enery Kcal 5 8 Calories from fat Kcal 9 Protein 5 3 Total lipid (fat) 3 sh.9..5.3 Carbohydrate, by difference Fiber, total dietary Suars, total Calcium, Ca m... 5. Iron, Fe m.8.9.. Sodium, Na m 8 98 88 5 Vitamin C, total ascorbic acid m Vitamin IU Fatty acids, total saturated.8.9..9 Cholesterol m 5 Manesium, M m 3 3 38 3 Phosphorus, P m 35 Potassium, K m 3 3 33 5 inc, n m.. 3.3.8 Selenium, Se mc 8 8 Thiamin m...9.8 Riboflavin m.3.39.. Niacin m 9.3.. 8. Pantothenic acid m.58..5.55 Vitamin B m..8..5 Vitamin B mc....3 [] For some items, the number of observations may differ for lean and fat raw, lean and fat cooked, and lean only cooked. In these cases, the N values for each of the preparations are shown respectively. n N of zero represents an estimated or calculated value. [] codes: SC = nalytical data, SC= Imputed data and # of observations set at, SC= Recipe or known formulation, no adjustments applied, SC= - ssumed zero 5
Veal, loin, chop NDB No: Lean and Fat, raw; 3 Lean and Fat, cooked, rilled; Lean only, cooked, rilled Lean and Fat Lean Only ient Unit N [] Raw Cooked (Grilled) Cooked (Grilled) 85 85 [] Water // 9 9 5 5 55 Enery Kcal 98 8 59 35 // Calories from fat Kcal 9 3 85 3 3 Protein // 3 8 3 5 Total lipid (fat) // 9 8 sh //.9.9.3.88.9.93 Carbohydrate, by difference // Fiber, total dietary // Suars, total // Calcium, Ca m //....5 3.. Iron, Fe m //.8..8..8. Sodium, Na m // 98 8 3 85 Vitamin C, total ascorbic acid m // Vitamin IU Fatty acids, total saturated 3.. 3..9..5 // Cholesterol m // 59 9 8 Manesium, M m // 3 9 3 33 8 Phosphorus, P m // 53 8 8 Potassium, K m // 5 9 95 39 3 inc, n m //..3.8.5.8. Selenium, Se mc // 8 Thiamin m //.8.9.... Riboflavin m //.8.3.3..33.8 Niacin m //..5.5..9. Pantothenic acid m //.3..5.5.55. Vitamin B m //..9..5.9.59 Vitamin B mc //.5.8.8.3.9.5 [] For some items, the number of observations may differ for lean and fat raw, lean and fat cooked, and lean only cooked. In these cases, the N values for each of the preparations are shown respectively. n N of zero represents an estimated or calculated value. [] codes: SC = nalytical data, SC= Imputed data and # of observations set at, SC= Recipe or known formulation, no adjustments applied, SC= - ssumed zero
Veal, shoulder, blade chop NDB No: 8 Lean and Fat, raw; 38 Lean and Fat, cooked, rilled; 3 Lean only, cooked, rilled ient Unit N [] Lean and Fat Lean Only Raw Cooked Cooked (Grilled) (Grilled) 85 85 Water // 3 83 3 5 5 [] Enery Kcal 8 9 99 9 59 35 // Calories from fat Kcal 8 8 95 8 5 Protein // 9 3 Total lipid (fat) // 8 9 9 5 sh //.9..9..95.8 Carbohydrate, by difference // Fiber, total dietary // Suars, total // Calcium, Ca m // 3......9 Iron, Fe m //...... Sodium, Na m // 9 9 3 9 Vitamin C, total ascorbic acid m // Vitamin IU Fatty acids, total saturated. 3. 3. 3...8 // Cholesterol m // 8 5 Manesium, M m // 3 3 33 8 3 9 Phosphorus, P m // 3 53 5 Potassium, K m // 98 35 5 8 inc, n m // 3. 3... 5..3 Selenium, Se mc // 5 5 8 Thiamin m //....9..9 Riboflavin m //..5.5.38.8. Niacin m //.5 5..9. 5.. Pantothenic acid m //.9...93.8. Vitamin B m //..5..35..3 Vitamin B mc //. 3. 3..9 3. 3. [] For some items, the number of observations may differ for lean and fat raw, lean and fat cooked, and lean only cooked. In these cases, the N values for each of the preparations are shown respectively. n N of zero represents an estimated or calculated value. [] codes: SC = nalytical data, SC= Imputed data and # of observations set at, SC= Recipe or known formulation, no adjustments applied, SC= - ssumed zero
ppendix nalytical methods NUTRIENT TECHNIQUE METHOD Nitroen Combustion OC 99.5 Protein (Crude) Fat Extraction Folch et al. (95) J. Biol. Chem., ; 9-59 or OC 983.3 sh Gravimetric (5..) OC 93.3 Fat in sh Foods, of Flour Chloroform-Methanol Extraction Moisture Forced air OC 95. Moisture in Meat Inductively coupled Minerals plasma (ICP) OC 985.35 for Ca, Cu, Fe, M, Mn, K, Na and n Colorimetric OC 3th Ed..9,.95,.98 Phosphorus in food Selenium Hydride eneration OC 98.5 rsenic, Cadmium, Lead, Selenium and inc in Human and Pet Foods Thiamin Fluorometric OC and Pet 9.3 Foods + 953. + 95. Riboflavin Microbioloical OC 9.3 + 9. Niacin Microbioloical OC 9.3 + 9. Pantothenic cid Microbioloical OC 95. + 9. Vitamin B Microbioloical OC 9.5 Vitamin B Microbioloical OC 95. + 9. Choline Mass spectrometry Koc et al. () Fatty acids Gas chromatoraphy OC 99. Fat (Total, Saturated and Monosaturated) in (GC) foods Vitamin E Liquid chromatoraphy UV detection with external calibration and internal standard (HPLC) recovery post analysis. Vitamin D3 and 5- Liquid chromatoraphy/ hydroxy D3 mass Huan et al. (9) Cholesterol spectrophotometry GC/Direct saponification Dinh et al. (8) 8
ppendix B: Proximates content per rams of separable lean meat, raw Description ient Unit N Veal, loin, separable lean only, raw Water.9 Protein.85 Total lipid (fat).9 sh. Description ient Unit N Veal, shoulder, blade chop, separable lean only, raw Water.9 Protein 9. Total lipid (fat).88 sh. 9
SR Item Report - mount in ram Edible Portion JUN-9- : M Pae of 5 Food Item ID 3853 NDB No 5 pproved Edited eal, le, top round, cap off, cutlet, boneless, cooked, rilled Scientific on MPS#33 55 Water 5.3 ddmod // df Lower EB Upper EB Num Min.33 Max.3 Stat 8 Enery 5 kcal // 8 Enery 33 kj // 3 Protein 3.89 // 3. 33.5 Total lipid (fat).3 //. 3. sh.5 //.3. 5 Carbohydrate, by difference. // 9 Fiber, total dietary. // 9 Suars, total. // 3 Calcium, Ca m // 5 8 33 Iron, Fe.39 m //.. 3 Manesium, M 38 m // 35 35 Phosphorus, P m // 3 3 3 Potassium, K 33 m // 3 39 3 Sodium, Na 88 m // 9 39 inc, n 3.9 m // 3. 3.99 3 Copper, Cu. m //.3.5 35 Mananese, Mn. m //.3.9 3 Selenium, Se. µ /8/ Vitamin C, total ascorbic acid. m // Thiamin.93 m // 5 Riboflavin. m // Niacin. m // Pantothenic acid.5 m // 5 Vitamin B-. m // _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- : M Pae of 5 Food Item ID 3853 NDB No 5 pproved Folate, total 8 µ BFPN ddmod /3/ df Lower EB Upper EB Num Min Max Stat 3 Folic acid µ BFPN // 3 Folate, food 8 µ BFPN /3/ 35 Folate, DFE 8 µ /3/ Choline, total 59.9 m S // 5 Betaine 9. m // 8 Vitamin B-. µ // 58 Vitamin B-, added. µ // 3 Vitamin, RE µ S /3/ 39 Retinol µ BFSN // 3 Carotene, beta µ // 3 Carotene, alpha µ // 33 Cryptoxanthin, beta µ // 38 Vitamin, IU IU S // 33 Lycopene µ // 338 Lutein + zeaxanthin µ // 33 Vitamin E (alpha-tocopherol).3 m // 53 Vitamin E, added. m // 3 Tocopherol, beta. m // 3 Tocopherol, amma. m // 33 Tocopherol, delta. m // 38 Vitamin D (D + D3). µ S // 3 Vitamin D3 (cholecalciferol). µ // 3 Vitamin D 3 IU // 3 Vitamin K (phylloquinone).3 µ BFSN /3/ Fatty acids, total saturated. // :. // 8 :. // 9 8:. BFFN // :. //.. :. //..3 :. //..8 3 :.5 //.5.9 _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- : M Pae 3 of 5 Food Item ID 3853 NDB No 5 pproved 53 :.9 ddmod // df Lower EB Upper EB Num Min.3 Max.3 Stat 8:.33 //.5. 5 :. //.. 5 :.3 //.. 5 5 Fatty acids, total monounsaturated :.. // //..9 : undifferentiated.93 S //.5. 3 : c.93 //.5. 8 :. //.8.8 8: undifferentiated.35 S //.99.3 8: c. //.83. 3 8: t. //.3. 8 :.5 //.. 3 : undifferentiated. BFFN // 8 Fatty acids, total polyunsaturated 8: undifferentiated.. S // //.3. 5 8: n- c,c.98 //..5 8: CLs.9 //.. 9 8:3 undifferentiated. //.3. 8:. // : n- c,c. //.. : undifferentiated.5 //.. 9 :5 n-3 (EP). //.. 3 :5 n-3 (DP). BFFN // : n-3 (DH). BFFN // 5 Fatty acids, total trans. // 93 Fatty acids, total transmonoenoic Cholesterol. m // // 9 5 Tryptophan.33 // 5 Threonine.393 // 53 Isoleucine.5 // 5 Leucine.538 // _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- : M Pae of 5 Food Item ID 3853 NDB No 5 pproved 55 Lysine.8 ddmod // df Lower EB Upper EB Num Min Max Stat 5 Methionine. // 5 Cystine.3 // 58 Phenylalanine.8 // 59 Tyrosine. // 5 Valine.3 // 5 rinine.8 // 5 Histidine.58 // 53 lanine.89 // 5 spartic acid.5 // 55 Glutamic acid 5. // 5 Glycine.39 // 5 Proline.33 // 58 Serine.95 // 5 Hydroxyproline. // lcohol, ethyl. // Caffeine m // 3 Theobromine m // Refuse Percent Refuse Dissemination Text. Weihts Rank mount Description Gram Weiht n STD 3. oz 85.. cutlet. _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- : M Pae 5 of 5 Food Item ID 3853 NDB No 5 pproved Factors Carbohydrate Calorie Fat Calorie Protein Calorie Food Deree Brix Lipid Conversion lternate Nitroen Nitroen to Protein Conversion Retinol Equivalent SR Survey Food Supply Footnotes _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- : M Pae of 5 Food Item ID 3853 NDB No pproved Edited eal, le, top round, cap off, cutlet, boneless, raw Scientific on MPS# 33 55 Water 5. ddmod // df Lower EB Upper EB Num Min. Max 5.8 Stat 8 Enery kcal // 8 Enery kj // 3 Protein. //.5. Total lipid (fat). //.5. sh.9 //..3 5 Carbohydrate, by difference. // 9 Fiber, total dietary. // 9 Suars, total. // 3 Calcium, Ca m // 3 5 33 Iron, Fe.8 m //.9.9 3 Manesium, M 3 m // 3 35 35 Phosphorus, P m // 5 3 Potassium, K 3 m // 98 98 3 Sodium, Na 8 m // 99 39 inc, n.9 m //..8 3 Copper, Cu.89 m //.8. 35 Mananese, Mn. m //.5. 3 Selenium, Se. µ /8/ Vitamin C, total ascorbic acid. m // Thiamin. m // 5 Riboflavin.3 m // Niacin 9.8 m // Pantothenic acid.58 m // 5 Vitamin B-.599 m // _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- : M Pae of 5 Food Item ID 3853 NDB No pproved Folate, total µ BFPN ddmod /3/ df Lower EB Upper EB Num Min Max Stat 3 Folic acid µ BFPN // 3 Folate, food µ BFPN /3/ 35 Folate, DFE µ /3/ Choline, total. m S // 5 Betaine 8. m // 8 Vitamin B-.8 µ // 58 Vitamin B-, added. µ // 3 Vitamin, RE µ S /3/ 39 Retinol µ BFSN // 3 Carotene, beta µ // 3 Carotene, alpha µ // 33 Cryptoxanthin, beta µ // 38 Vitamin, IU IU S // 33 Lycopene µ // 338 Lutein + zeaxanthin µ // 33 Vitamin E (alpha-tocopherol).3 m // 53 Vitamin E, added. m // 3 Tocopherol, beta. m // 3 Tocopherol, amma. m // 33 Tocopherol, delta. m // 38 Vitamin D (D + D3). µ S // 3 Vitamin D3 (cholecalciferol). µ // 3 Vitamin D 3 IU // 3 Vitamin K (phylloquinone). µ BFSN /3/ Fatty acids, total saturated.85 // :. // 8 :. // 9 8:. BFFN // :. //.. :. //.. :.5 //.. 3 :.5 //.3.5 _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- : M Pae 3 of 5 Food Item ID 3853 NDB No pproved 53 :. ddmod // df Lower EB Upper EB Num Min.8 Max.3 Stat 8:. //.9.3 5 :. //.. 5 :. //..3 5 5 Fatty acids, total monounsaturated :.98. // //.. : undifferentiated.9 S //.5.8 3 : c.9 //.5.8 8 :.9 //.. 8: undifferentiated.885 S //.5.3 8: c.95 //.55.98 3 8: t.9 //..5 8 :.3 //.. 3 : undifferentiated. BFFN // 8 Fatty acids, total polyunsaturated 8: undifferentiated..9 S // //..9 5 8: n- c,c.83 //.5. 8: CLs. //.5.9 9 8:3 undifferentiated.3 //..5 8:. // : n- c,c. //.. : undifferentiated.3 //.8. 9 :5 n-3 (EP). //.. 3 :5 n-3 (DP). BFFN // : n-3 (DH). BFFN // 5 Fatty acids, total trans.9 // 93 Fatty acids, total transmonoenoic Cholesterol.9 5 m // // 3 5 Tryptophan.3 // 5 Threonine.9 // 53 Isoleucine.8 // 5 Leucine.5 // _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- : M Pae of 5 Food Item ID 3853 NDB No pproved 55 Lysine.89 ddmod // df Lower EB Upper EB Num Min Max Stat 5 Methionine.55 // 5 Cystine.9 // 58 Phenylalanine.89 // 59 Tyrosine. // 5 Valine. // 5 rinine.98 // 5 Histidine.8 // 53 lanine.33 // 5 spartic acid.9 // 55 Glutamic acid 3.9 // 5 Glycine.3 // 5 Proline.9 // 58 Serine.8 // 5 Hydroxyproline. /8/ lcohol, ethyl. // Caffeine m // 3 Theobromine m // Refuse Percent Refuse Dissemination Text. Weihts Rank mount Description Gram Weiht n STD 3. oz 85.. cutlet 55 3.5 3. servin 3. _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- : M Pae 5 of 5 Food Item ID 3853 NDB No pproved Factors Carbohydrate Calorie Fat Calorie Protein Calorie Food Deree Brix Lipid Conversion lternate Nitroen Nitroen to Protein Conversion Retinol Equivalent SR Survey Food Supply Footnotes _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- :9 M Pae of 5 Food Item ID 3888 NDB No 3 pproved Edited eal, loin, chop, separable lean and fat, cooked, rilled Scientific on MPS # 33 55 Water. RK ddmod 5/5/ df Lower EB Upper EB Num Min Max Stat 8 Enery 98 kcal 5/5/ 8 Enery 89 kj 5/5/ 3 Protein 8. RK 5/5/ Total lipid (fat) 9.8 RK 5/5/ sh.3 RK /8/ 5 Carbohydrate, by difference. 5/5/ 9 Fiber, total dietary. /8/ 9 Suars, total. /8/ 3 Calcium, Ca m RK /8/ 33 Iron, Fe.8 m RK /8/ 3 Manesium, M 3 m RK /8/ 35 Phosphorus, P 8 m RK /8/ 3 Potassium, K 9 m RK /8/ 3 Sodium, Na 8 m RK /8/ 39 inc, n.8 m RK /8/ 3 Copper, Cu.9 m RK /8/ 35 Mananese, Mn.5 m RK /8/ 3 Selenium, Se. µ RK /8/ Vitamin C, total ascorbic acid. m /8/ Thiamin.8 m RK /8/ 5 Riboflavin.3 m RK /8/ Niacin.83 m RK /8/ Pantothenic acid.535 m RK /8/ 5 Vitamin B-. m RK /8/ _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- :9 M Pae of 5 Food Item ID 3888 NDB No 3 pproved Folate, total µ ddmod /8/ df Lower EB Upper EB Num Min Max Stat 3 Folic acid µ /8/ 3 Folate, food µ /8/ 35 Folate, DFE µ /8/ Choline, total 39. m RK /8/ 5 Betaine. m RK /8/ 8 Vitamin B-.5 µ RK /8/ 58 Vitamin B-, added. µ /8/ 3 Vitamin, RE µ RK /8/ 39 Retinol µ /8/ 3 Carotene, beta µ /8/ 3 Carotene, alpha µ /8/ 33 Cryptoxanthin, beta µ /8/ 38 Vitamin, IU IU RK /8/ 33 Lycopene µ /8/ 338 Lutein + zeaxanthin µ /8/ 33 Vitamin E (alpha-tocopherol).39 m RK /8/ 53 Vitamin E, added. m /8/ 3 Tocopherol, beta. m RK /8/ 3 Tocopherol, amma. m RK /8/ 33 Tocopherol, delta. m RK /8/ 38 Vitamin D (D + D3). µ RK /8/ 3 Vitamin D3 (cholecalciferol). µ RK /8/ 3 Vitamin D 5 IU RK /8/ 3 Vitamin K (phylloquinone).5 µ /8/ Fatty acids, total saturated 3.38 /8/ :. /8/ 8 :. /8/ 9 8:. /8/ :. RK /8/ :. RK /8/ :. RK /8/ 3 :.99 RK /8/ _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- :9 M Pae 3 of 5 Food Item ID 3888 NDB No 3 pproved 53 :.98 RK ddmod /8/ df Lower EB Upper EB Num Min Max Stat 8:.3 RK /8/ 5 :.3 RK /8/ 5 :. RK /8/ 5 5 Fatty acids, total monounsaturated :..58 RK /8/ /8/ : undifferentiated.3 RK /8/ 8 :.8 RK /8/ 8: undifferentiated 3.8 RK /8/ 8 :.8 RK /8/ 3 : undifferentiated. /8/ 8 Fatty acids, total polyunsaturated 8: undifferentiated.5.393 RK /8/ /8/ 9 8:3 undifferentiated. RK /8/ 8:. /8/ : n- c,c. RK /8/ : undifferentiated.59 RK /8/ 9 :5 n-3 (EP). RK /8/ 3 :5 n-3 (DP). /8/ : n-3 (DH). /8/ 5 Fatty acids, total trans.39 /8/ Cholesterol 9 m RK /8/ 5 Tryptophan.8 RK 5/5/ 5 Threonine.5 RK 5/5/ 53 Isoleucine.38 RK 5/5/ 5 Leucine.3 RK 5/5/ 55 Lysine.3 RK 5/5/ 5 Methionine.5 RK 5/5/ 5 Cystine.3 RK 5/5/ 58 Phenylalanine.3 RK 5/5/ 59 Tyrosine.89 RK 5/5/ 5 Valine.55 RK 5/5/ _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- :9 M Pae of 5 Food Item ID 3888 NDB No 3 pproved 5 rinine.9 RK ddmod 5/5/ df Lower EB Upper EB Num Min Max Stat 5 Histidine.8 RK 5/5/ 53 lanine.8 RK 5/5/ 5 spartic acid.9 RK 5/5/ 55 Glutamic acid.35 RK 5/5/ 5 Glycine. RK 5/5/ 5 Proline. RK 5/5/ 58 Serine.5 RK 5/5/ 5 Hydroxyproline. RK /8/ lcohol, ethyl. /8/ Caffeine m /8/ 3 Theobromine m /8/ Refuse Percent 3. Refuse Dissemination Text Bone and connective tissue 3% Weihts Rank mount Description Gram Weiht n STD 3. oz 85.. chop 53.9 Factors Carbohydrate Calorie Fat Calorie Protein Calorie Food Deree Brix Lipid Conversion lternate Nitroen Nitroen to Protein Conversion Retinol Equivalent SR Survey Food Supply _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- :9 M Pae 5 of 5 Food Item ID 3888 NDB No 3 pproved SR Survey Food Supply Footnotes _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- :8 M Pae of 5 Food Item ID 3853 NDB No pproved Edited eal, loin, chop, separable lean only, cooked, rilled Scientific on MPS #33 55 Water.5 ddmod // df Lower EB Upper EB Num Min 3. Max 5.53 Stat 8 Enery 59 kcal // 8 Enery kj // 3 Protein 9.5 // 8.35 3. Total lipid (fat). // 3.9. sh.9 //.9.3 5 Carbohydrate, by difference. // 9 Fiber, total dietary. // 9 Suars, total. // 3 Calcium, Ca 3 m // 33 Iron, Fe.9 m //.9.8 3 Manesium, M 33 m // 3 35 35 Phosphorus, P m // 85 3 3 Potassium, K 39 m // 9 59 3 Sodium, Na 85 m // 3 9 39 inc, n.83 m //.9.9 3 Copper, Cu. m //..35 35 Mananese, Mn. m //.. 3 Selenium, Se. µ /8/ Vitamin C, total ascorbic acid. m // Thiamin. m // 5 Riboflavin.33 m // Niacin.9 m // Pantothenic acid.55 m // 5 Vitamin B-.9 m // _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- :8 M Pae of 5 Food Item ID 3853 NDB No pproved Folate, total µ BFPN ddmod /3/ df Lower EB Upper EB Num Min Max Stat 3 Folic acid µ BFPN // 3 Folate, food µ BFPN /3/ 35 Folate, DFE µ /3/ Choline, total 5. m S // 5 Betaine. m // 8 Vitamin B-.89 µ // 58 Vitamin B-, added. µ // 3 Vitamin, RE µ S /3/ 39 Retinol µ BFSN // 3 Carotene, beta µ // 3 Carotene, alpha µ // 33 Cryptoxanthin, beta µ // 38 Vitamin, IU IU S // 33 Lycopene µ // 338 Lutein + zeaxanthin µ // 33 Vitamin E (alpha-tocopherol).38 m // 53 Vitamin E, added. m // 3 Tocopherol, beta. m // 3 Tocopherol, amma. m // 33 Tocopherol, delta. m // 38 Vitamin D (D + D3).8 µ S // 3 Vitamin D3 (cholecalciferol).8 µ // 3 Vitamin D 3 IU // 3 Vitamin K (phylloquinone).3 µ BFSN /3/ Fatty acids, total saturated. // :. // 8 :. // 9 8:. BFFN // :. //..3 :. //.3.5 :. //.8. 3 :.95 //.8.59 _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- :8 M Pae 3 of 5 Food Item ID 3853 NDB No pproved 53 :.53 ddmod // df Lower EB Upper EB Num Min. Max.59 Stat 8:.59 //.58.9 5 :. //.. 5 :. //.5. 5 5 Fatty acids, total monounsaturated :.. // //.5.3 : undifferentiated. S //.3.3 3 : c. //.3.3 8 :. //.3. 8: undifferentiated.8 S //.5. 8: c.8 //.5.8 3 8: t.88 //.3. 8 :. //..8 3 : undifferentiated. BFFN // 8 Fatty acids, total polyunsaturated 8: undifferentiated.5.3 S // //.5.8 5 8: n- c,c.99 //.. 8: CLs. //.9. 9 8:3 undifferentiated. //.. 8:. // : n- c,c. //.. : undifferentiated.3 //.3. 9 :5 n-3 (EP). //..3 3 :5 n-3 (DP). BFFN // : n-3 (DH). BFFN // 5 Fatty acids, total trans.88 // 93 Fatty acids, total transmonoenoic Cholesterol.88 8 m // // 3 8 5 Tryptophan.3 // 5 Threonine.3 // 53 Isoleucine.5 // 5 Leucine.38 // _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- :8 M Pae of 5 Food Item ID 3853 NDB No pproved 55 Lysine.5 ddmod // df Lower EB Upper EB Num Min Max Stat 5 Methionine.9 // 5 Cystine.33 // 58 Phenylalanine. // 59 Tyrosine.99 // 5 Valine.5 // 5 rinine.5 // 5 Histidine.8 // 53 lanine. // 5 spartic acid.5 // 55 Glutamic acid. // 5 Glycine.59 // 5 Proline. // 58 Serine.5 // 5 Hydroxyproline.5 // lcohol, ethyl. // Caffeine m // 3 Theobromine m // Refuse Percent 38. Refuse Dissemination Text Bone and connective tissue 3%, separable fat 8% Weihts Rank mount Description Gram Weiht n STD 3. oz 85.. chop 53.9 _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- :8 M Pae 5 of 5 Food Item ID 3853 NDB No pproved Factors Carbohydrate Calorie Fat Calorie Protein Calorie Food Deree Brix Lipid Conversion lternate Nitroen Nitroen to Protein Conversion Retinol Equivalent SR Survey Food Supply Footnotes _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- : M Pae of 5 Food Item ID 3 NDB No pproved Edited eal, loin, separable lean and fat, raw Scientific on MPS# 33 55 Water 9. RK ddmod 5/5/ df Lower EB Upper EB Num Min Max Stat 8 Enery kcal 5/8/ 8 Enery kj 5/8/ 3 Protein. RK 5/5/ Total lipid (fat). RK 5/5/ sh.9 RK 5/5/ 5 Carbohydrate, by difference. 5/5/ 9 Fiber, total dietary. 5/5/ 9 Suars, total. 5/5/ 3 Calcium, Ca m RK 5/5/ 33 Iron, Fe.8 m RK 5/5/ 3 Manesium, M 3 m RK 5/5/ 35 Phosphorus, P m RK 5/5/ 3 Potassium, K m RK 5/5/ 3 Sodium, Na 98 m RK 5/5/ 39 inc, n. m RK 5/5/ 3 Copper, Cu.8 m RK 5/5/ 35 Mananese, Mn.3 m RK 5/5/ 3 Selenium, Se. µ RK 5/5/ Vitamin C, total ascorbic acid. m 5/5/ Thiamin.8 m RK 5/5/ 5 Riboflavin.8 m RK 5/5/ Niacin. m RK 5/5/ Pantothenic acid.9 m RK 5/5/ 5 Vitamin B-. m RK 5/5/ _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- : M Pae of 5 Food Item ID 3 NDB No pproved Folate, total 3 µ ddmod 5/5/ df Lower EB Upper EB Num Min Max Stat 3 Folic acid µ 5/5/ 3 Folate, food 3 µ 5/5/ 35 Folate, DFE 3 µ 5/5/ Choline, total 98.9 m RK 5/5/ 5 Betaine. m RK 5/5/ 8 Vitamin B-. µ RK 5/5/ 58 Vitamin B-, added. µ 5/5/ 3 Vitamin, RE µ RK 5/5/ 39 Retinol µ 5/5/ 3 Carotene, beta µ 5/5/ 3 Carotene, alpha µ 5/5/ 33 Cryptoxanthin, beta µ 5/5/ 38 Vitamin, IU IU RK 5/5/ 33 Lycopene µ 5/5/ 338 Lutein + zeaxanthin µ 5/5/ 33 Vitamin E (alpha-tocopherol).3 m RK 5/5/ 53 Vitamin E, added. m 5/5/ 3 Tocopherol, beta. m RK 5/5/ 3 Tocopherol, amma.5 m RK 5/5/ 33 Tocopherol, delta. m RK 5/5/ 38 Vitamin D (D + D3). µ RK 5/5/ 3 Vitamin D3 (cholecalciferol). µ RK 5/5/ 3 Vitamin D 9 IU RK 5/5/ 3 Vitamin K (phylloquinone).3 µ 5/5/ 9 Dihydrophylloquinone. µ // Fatty acids, total saturated 3. 5/5/ :. 5/5/ 8 :. 5/5/ 9 8:. 5/5/ :.5 RK 5/5/ :. RK 5/5/ :.53 RK 5/5/ _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- : M Pae 3 of 5 Food Item ID 3 NDB No pproved 3 :.83 RK ddmod 5/5/ df Lower EB Upper EB Num Min Max Stat 53 :. RK 5/5/ 8:. RK 5/5/ 5 :. RK 5/5/ 5 :. RK 5/5/ 5 5 Fatty acids, total monounsaturated :.88. RK 5/5/ 5/5/ : undifferentiated.38 RK 5/5/ 8 :.8 RK 5/5/ 8: undifferentiated.85 RK 5/5/ 8 :.5 RK 5/5/ 3 : undifferentiated. 5/5/ 8 Fatty acids, total polyunsaturated 8: undifferentiated..358 RK 5/5/ 5/5/ 9 8:3 undifferentiated. RK 5/5/ 8:. 5/5/ : n- c,c. RK 5/5/ : undifferentiated.3 RK 5/5/ 9 :5 n-3 (EP). RK 5/5/ 3 :5 n-3 (DP). 5/5/ : n-3 (DH). 5/5/ 5 Fatty acids, total trans.3 5/5/ Cholesterol 59 m RK 5/5/ 5 Tryptophan.3 RK 5/5/ 5 Threonine.8 RK 5/5/ 53 Isoleucine.988 RK 5/5/ 5 Leucine.59 RK 5/5/ 55 Lysine.5 RK 5/5/ 5 Methionine.8 RK 5/5/ 5 Cystine. RK 5/5/ 58 Phenylalanine.8 RK 5/5/ 59 Tyrosine. RK 5/5/ _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- : M Pae of 5 Food Item ID 3 NDB No pproved 5 Valine.9 RK ddmod 5/5/ df Lower EB Upper EB Num Min Max Stat 5 rinine.8 RK 5/5/ 5 Histidine.9 RK 5/5/ 53 lanine.9 RK 5/5/ 5 spartic acid.3 RK 5/5/ 55 Glutamic acid 3. RK 5/5/ 5 Glycine.3 RK 5/5/ 5 Proline.838 RK 5/5/ 58 Serine.5 RK 5/5/ 5 Hydroxyproline. RK 5/5/ lcohol, ethyl. 5/5/ Caffeine m 5/5/ 3 Theobromine m 5/5/ Refuse Percent 9. Refuse Dissemination Text Bone and connective tissue 9% Weihts Rank mount Description Gram Weiht n STD 3. oz 85.. roast 95 3. Factors Carbohydrate Calorie Fat Calorie Protein Calorie Food Deree Brix Lipid Conversion lternate Nitroen Nitroen to Protein Conversion Retinol Equivalent 3.8 9...88.5 _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- : M Pae 5 of 5 Food Item ID 3 NDB No pproved SR Survey Food Supply Footnotes _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- : M Pae of 5 Food Item ID NDB No pproved Edited eal, loin, separable lean only, raw Scientific on MPS # 33 55 Water.9 ddmod // df Lower EB Upper EB Num Min 3. Max 5.3 Stat 8 Enery kcal /8/ 8 Enery 5 kj /8/ 3 Protein.85 //.3 3.9 Total lipid (fat).9 //.58 3.8 sh. //.. 5 Carbohydrate, by difference. //89 9 Fiber, total dietary. //89 9 Suars, total. // 3 Calcium, Ca m // 8 3 33 Iron, Fe.85 m //..9 3 Manesium, M m // 33 98 35 Phosphorus, P 3 m // 3 3 Potassium, K m // 3 3 3 Sodium, Na 99 m // 89 39 inc, n.5 m //..95 3 Copper, Cu.88 m //.8.99 35 Mananese, Mn. m //.. 3 Selenium, Se 8. µ /8/ Vitamin C, total ascorbic acid. m //89 Thiamin.8 m // 5 Riboflavin.3 m // Niacin.5 m // Pantothenic acid.9 m // 5 Vitamin B-.83 m // _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- : M Pae of 5 Food Item ID NDB No pproved Folate, total 3 µ BFPN ddmod /3/ df Lower EB Upper EB Num Min Max Stat 3 Folic acid µ BFPN // 3 Folate, food 3 µ BFPN /3/ 35 Folate, DFE 3 µ /3/ Choline, total.5 m S // 5 Betaine 3. m // 8 Vitamin B-.5 µ // 58 Vitamin B-, added. µ // 3 Vitamin, RE µ S // 39 Retinol µ BFSN // 3 Carotene, beta µ // 3 Carotene, alpha µ // 33 Cryptoxanthin, beta µ // 38 Vitamin, IU IU S // 33 Lycopene µ // 338 Lutein + zeaxanthin µ // 33 Vitamin E (alpha-tocopherol). m // 53 Vitamin E, added. m // 3 Tocopherol, beta. m // 3 Tocopherol, amma. m // 33 Tocopherol, delta. m // 38 Vitamin D (D + D3). µ S // 3 Vitamin D3 (cholecalciferol). µ // 3 Vitamin D 8 IU // 3 Vitamin K (phylloquinone). µ BFSN /3/ Fatty acids, total saturated. // :. // 8 :. // 9 8:. BFFN // :. //..3 :. //..3 :. //.55.83 3 :. //.55. _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- : M Pae 3 of 5 Food Item ID NDB No pproved 53 :.33 ddmod // df Lower EB Upper EB Num Min.9 Max.39 Stat 8:.39 //.358. 5 :. //..3 5 :. //.. 5 5 Fatty acids, total monounsaturated :.353. // //..9 : undifferentiated.8 S //.5.8 3 : c.8 //.5.8 8 :. //..9 8: undifferentiated. S //..3 8: c.3 //.95. 3 8: t.3 //.. 8 :. //..5 3 : undifferentiated. BFFN // 8 Fatty acids, total polyunsaturated 8: undifferentiated.93.5 S // //.. 5 8: n- c,c. //..95 8: CLs.9 //.8. 9 8:3 undifferentiated. //.3. 8:. // : n- c,c. //.. : undifferentiated.3 //..35 9 :5 n-3 (EP). //.. 3 :5 n-3 (DP). BFFN // : n-3 (DH). BFFN // 5 Fatty acids, total trans.3 // 93 Fatty acids, total transmonoenoic Cholesterol.3 55 m // // 9 58 5 Tryptophan. // 5 Threonine.955 // 53 Isoleucine. // 5 Leucine.39 // _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- : M Pae of 5 Food Item ID NDB No pproved 55 Lysine.8 ddmod // df Lower EB Upper EB Num Min Max Stat 5 Methionine.5 // 5 Cystine. // 58 Phenylalanine.88 // 59 Tyrosine.9 // 5 Valine.8 // 5 rinine.85 // 5 Histidine.93 // 53 lanine.3 // 5 spartic acid.885 // 55 Glutamic acid 3.5 // 5 Glycine.3 // 5 Proline.93 // 58 Serine.89 // 5 Hydroxyproline. /3/ lcohol, ethyl. // Caffeine m // 3 Theobromine m // Refuse Percent. Refuse Dissemination Text Bone 3%, separable fat % Weihts Rank mount Description Gram Weiht n STD 3. oz 85.. roast 95 3. 3. oz 8.35 _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- : M Pae 5 of 5 Food Item ID NDB No pproved Factors Carbohydrate Calorie Fat Calorie Protein Calorie Food Deree Brix Lipid Conversion lternate Nitroen Nitroen to Protein Conversion Retinol Equivalent SR Survey Food Supply Footnotes _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- : M Pae of 5 Food Item ID 38899 NDB No 38 pproved Edited eal, shoulder, blade chop, separable lean and fat, cooked, rilled Scientific on MPS# 39 55 Water.9 RK ddmod 5/5/ df Lower EB Upper EB Num Min Max Stat 8 Enery 99 kcal 5/5/ 8 Enery 83 kj 5/5/ 3 Protein 5. RK 5/5/ Total lipid (fat).5 RK 5/5/ sh.9 RK /9/ 5 Carbohydrate, by difference.5 5/5/ 9 Fiber, total dietary. /9/ 9 Suars, total. /9/ 3 Calcium, Ca m RK /9/ 33 Iron, Fe.59 m RK /9/ 3 Manesium, M 33 m RK /9/ 35 Phosphorus, P m RK /9/ 3 Potassium, K 35 m RK /9/ 3 Sodium, Na m RK /9/ 39 inc, n. m RK /9/ 3 Copper, Cu. m RK /9/ 35 Mananese, Mn.3 m RK /9/ 3 Selenium, Se. µ RK /9/ Vitamin C, total ascorbic acid. m /9/ Thiamin.3 m RK /9/ 5 Riboflavin.5 m RK /9/ Niacin.9 m RK /9/ Pantothenic acid.9 m RK /9/ 5 Vitamin B-. m RK /9/ _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- : M Pae of 5 Food Item ID 38899 NDB No 38 pproved Folate, total µ ddmod /9/ df Lower EB Upper EB Num Min Max Stat 3 Folic acid µ /9/ 3 Folate, food µ /9/ 35 Folate, DFE µ /9/ Choline, total 8. m /9/ 5 Betaine. m /9/ 8 Vitamin B- 3. µ RK /9/ 58 Vitamin B-, added. µ /9/ 3 Vitamin, RE µ RK /9/ 39 Retinol µ /9/ 3 Carotene, beta µ /9/ 3 Carotene, alpha µ /9/ 33 Cryptoxanthin, beta µ /9/ 38 Vitamin, IU IU RK /9/ 33 Lycopene µ /9/ 338 Lutein + zeaxanthin µ /9/ 33 Vitamin E (alpha-tocopherol). m /9/ 53 Vitamin E, added. m /9/ 3 Tocopherol, beta. m RK /9/ 3 Tocopherol, amma. m RK /9/ 33 Tocopherol, delta. m RK /9/ 38 Vitamin D (D + D3).3 µ RK /9/ 3 Vitamin D3 (cholecalciferol).3 µ /9/ 3 Vitamin D 5 IU /9/ 3 Vitamin K (phylloquinone). µ /9/ Fatty acids, total saturated 3.5 /9/ :. /9/ 8 :. /9/ 9 8:. /9/ :. RK /9/ :.5 RK /9/ :.3 RK /9/ 3 :. RK /9/ _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- : M Pae 3 of 5 Food Item ID 38899 NDB No 38 pproved 53 :. RK ddmod /9/ df Lower EB Upper EB Num Min Max Stat 8:. RK /9/ 5 :. RK /9/ 5 :.3 RK /9/ 5 5 Fatty acids, total monounsaturated :.8. RK /9/ /9/ : undifferentiated.3 RK /9/ 8 :.95 RK /9/ 8: undifferentiated.53 RK /9/ 8 :. RK /9/ 3 : undifferentiated. /9/ 8 Fatty acids, total polyunsaturated 8: undifferentiated.55.59 RK /9/ /9/ 9 8:3 undifferentiated.5 RK /9/ 8:. /9/ : n- c,c. RK /9/ : undifferentiated.8 RK /9/ 9 :5 n-3 (EP). RK /9/ 3 :5 n-3 (DP). /9/ : n-3 (DH). /9/ 5 Fatty acids, total trans.39 /9/ Cholesterol 8 m RK /9/ 5 Tryptophan. RK 5/5/ 5 Threonine. RK 5/5/ 53 Isoleucine. RK 5/5/ 5 Leucine. RK 5/5/ 55 Lysine.9 RK 5/5/ 5 Methionine. RK 5/5/ 5 Cystine.9 RK 5/5/ 58 Phenylalanine.38 RK 5/5/ 59 Tyrosine.8 RK 5/5/ 5 Valine. RK 5/5/ _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- : M Pae of 5 Food Item ID 38899 NDB No 38 pproved 5 rinine.53 RK ddmod 5/5/ df Lower EB Upper EB Num Min Max Stat 5 Histidine.93 RK 5/5/ 53 lanine.53 RK 5/5/ 5 spartic acid.9 RK 5/5/ 55 Glutamic acid.8 RK 5/5/ 5 Glycine.3 RK 5/5/ 5 Proline. RK 5/5/ 58 Serine.9 RK 5/5/ 5 Hydroxyproline.3 RK /9/ lcohol, ethyl. /9/ Caffeine m /9/ 3 Theobromine m /9/ Refuse Percent 5. Refuse Dissemination Text Bone and connective tissue 5% Weihts Rank mount Description Gram Weiht n STD 3. oz 85.. chop 35 9.5 Factors Carbohydrate Calorie Fat Calorie Protein Calorie Food Deree Brix Lipid Conversion lternate Nitroen Nitroen to Protein Conversion Retinol Equivalent SR Survey Food Supply _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- : M Pae 5 of 5 Food Item ID 38899 NDB No 38 pproved SR Survey Food Supply Footnotes _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- : M Pae of 5 Food Item ID 3 NDB No 8 pproved Edited eal, shoulder, blade chop, separable lean and fat, raw Scientific on MPS# 39 55 Water. RK ddmod 5/5/ df Lower EB Upper EB Num Min Max Stat 8 Enery 8 kcal 5/5/ 8 Enery kj 5/5/ 3 Protein 8. RK 5/5/ Total lipid (fat). RK 5/5/ sh.9 RK 5/5/ 5 Carbohydrate, by difference.3 5/5/ 9 Fiber, total dietary. 5/5/ 9 Suars, total. 5/5/ 3 Calcium, Ca 3 m RK //89 33 Iron, Fe. m RK 5/5/ 3 Manesium, M 3 m RK 5/5/ 35 Phosphorus, P m RK 5/5/ 3 Potassium, K 98 m RK 5/5/ 3 Sodium, Na 9 m RK 5/5/ 39 inc, n 3.8 m RK 5/5/ 3 Copper, Cu.8 m RK 5/5/ 35 Mananese, Mn. m RK 5/5/ 3 Selenium, Se.9 µ RK 5/5/ Vitamin C, total ascorbic acid. m 5/5/ Thiamin. m RK 5/5/ 5 Riboflavin.39 m RK 5/5/ Niacin.9 m RK 5/5/ Pantothenic acid.9 m RK 5/5/ 5 Vitamin B-.3 m RK 5/5/ _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- : M Pae of 5 Food Item ID 3 NDB No 8 pproved Folate, total 3 µ ddmod 5/5/ df Lower EB Upper EB Num Min Max Stat 3 Folic acid µ 5/5/ 3 Folate, food 3 µ 5/5/ 35 Folate, DFE 3 µ 5/5/ Choline, total 9. m 5/5/ 5 Betaine 9.9 m 5/5/ 8 Vitamin B-.3 µ RK 5/5/ 58 Vitamin B-, added. µ 5/5/ 3 Vitamin, RE µ RK 5/5/ 39 Retinol µ 5/5/ 3 Carotene, beta µ 5/5/ 3 Carotene, alpha µ 5/5/ 33 Cryptoxanthin, beta µ 5/5/ 38 Vitamin, IU IU RK 5/5/ 33 Lycopene µ 5/5/ 338 Lutein + zeaxanthin µ 5/5/ 33 Vitamin E (alpha-tocopherol).3 m 5/5/ 53 Vitamin E, added. m 5/5/ 3 Tocopherol, beta. m RK 5/5/ 3 Tocopherol, amma. m RK 5/5/ 33 Tocopherol, delta. m RK 5/5/ 38 Vitamin D (D + D3).5 µ RK 5/5/ 3 Vitamin D3 (cholecalciferol).5 µ 5/5/ 3 Vitamin D IU 5/5/ 3 Vitamin K (phylloquinone). µ 5/5/ Fatty acids, total saturated. 5/5/ :. 5/5/ 8 :. 5/5/ 9 8:. 5/5/ :. RK 5/5/ :.5 RK 5/5/ :.85 RK 5/5/ 3 :.5 RK 5/5/ _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- : M Pae 3 of 5 Food Item ID 3 NDB No 8 pproved 53 :.9 RK ddmod 5/5/ df Lower EB Upper EB Num Min Max Stat 8:.85 RK 5/5/ 5 :.3 RK 5/5/ 5 :. RK 5/5/ 5 5 Fatty acids, total monounsaturated : 3..5 RK 5/5/ 5/5/ : undifferentiated. RK 5/5/ 8 :. RK 5/5/ 8: undifferentiated 3.3 RK 5/5/ 8 :. RK 5/5/ 3 : undifferentiated. 5/5/ 8 Fatty acids, total polyunsaturated 8: undifferentiated.33. RK 5/5/ 5/5/ 9 8:3 undifferentiated.9 RK 5/5/ 8:. 5/5/ : n- c,c. RK 5/5/ : undifferentiated.9 RK 5/5/ 9 :5 n-3 (EP). RK 5/5/ 3 :5 n-3 (DP). 5/5/ : n-3 (DH). 5/5/ 5 Fatty acids, total trans.3 5/5/ Cholesterol m RK 5/5/ 5 Tryptophan.89 RK 5/5/ 5 Threonine.88 RK 5/5/ 53 Isoleucine.9 RK 5/5/ 5 Leucine.9 RK 5/5/ 55 Lysine.5 RK 5/5/ 5 Methionine.3 RK 5/5/ 5 Cystine. RK 5/5/ 58 Phenylalanine.55 RK 5/5/ 59 Tyrosine.59 RK 5/5/ 5 Valine.35 RK 5/5/ _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- : M Pae of 5 Food Item ID 3 NDB No 8 pproved 5 rinine. RK ddmod 5/5/ df Lower EB Upper EB Num Min Max Stat 5 Histidine.8 RK 5/5/ 53 lanine.3 RK 5/5/ 5 spartic acid.5 RK 5/5/ 55 Glutamic acid.9 RK 5/5/ 5 Glycine.9 RK 5/5/ 5 Proline.8 RK 5/5/ 58 Serine. RK 5/5/ 5 Hydroxyproline.95 RK 5/5/ lcohol, ethyl. 5/5/ Caffeine m 5/5/ 3 Theobromine m 5/5/ Refuse Percent. Refuse Dissemination Text Bone and connective tissue % Weihts Rank mount Description Gram Weiht n STD 3. oz 85.. chop 5 95.3 Factors Carbohydrate Calorie Fat Calorie Protein Calorie Food Deree Brix Lipid Conversion lternate Nitroen Nitroen to Protein Conversion Retinol Equivalent 3.8 9...8.5 SR Survey Food Supply _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- : M Pae 5 of 5 Food Item ID 3 NDB No 8 pproved SR Survey Food Supply Footnotes _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- :5 M Pae of 5 Food Item ID 38839 NDB No 3 pproved Edited eal, shoulder, blade chop, separable lean only, cooked, rilled Scientific on MPS #39 55 Water. ddmod // df Lower EB Upper EB Num Min 5.33 Max.3 Stat 8 Enery 59 kcal // 8 Enery kj // 3 Protein.33 // 5. 8.3 Total lipid (fat) 5.53 //.9.8 sh.95 //.39. 5 Carbohydrate, by difference. // 9 Fiber, total dietary. // 9 Suars, total. // 3 Calcium, Ca m // 9 33 Iron, Fe.5 m //.. 3 Manesium, M 3 m // 5 35 Phosphorus, P 53 m // 89 3 Potassium, K 5 m // 3 Sodium, Na 3 m // 88 9 39 inc, n 5. m //.39. 3 Copper, Cu.5 m //.. 35 Mananese, Mn.9 m //.. 3 Selenium, Se 8. µ /8/ Vitamin C, total ascorbic acid. m // Thiamin. m // 5 Riboflavin.8 m // Niacin 5. m // Pantothenic acid.8 m // 5 Vitamin B-.35 m // _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- :5 M Pae of 5 Food Item ID 38839 NDB No 3 pproved Folate, total µ BFPN ddmod // df Lower EB Upper EB Num Min Max Stat 3 Folic acid µ BFPN // 3 Folate, food µ BFPN // 35 Folate, DFE µ // Choline, total 3.8 m BFPN // 5 Betaine 5. m BFPN // 8 Vitamin B- 3. µ // 58 Vitamin B-, added. µ // 3 Vitamin, RE µ S // 39 Retinol µ BFSN // 3 Carotene, beta µ // 3 Carotene, alpha µ // 33 Cryptoxanthin, beta µ // 38 Vitamin, IU IU S // 33 Lycopene µ // 338 Lutein + zeaxanthin µ // 33 Vitamin E (alpha-tocopherol). m BFFN // 53 Vitamin E, added. m // 38 Vitamin D (D + D3). µ S // 3 Vitamin D3 (cholecalciferol). µ BFFN // 3 Vitamin D IU BFFN // 3 Vitamin K (phylloquinone).3 µ BFSN // Fatty acids, total saturated.9 // :. // 8 :. // 9 8:. BFFN // :. //..3 :. //.. :.3 //..5 3 :.3 //.3.3 53 :. //.9.8 8:.8 //.53.9 5 :. //.. _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- :5 M Pae 3 of 5 Food Item ID 38839 NDB No 3 pproved 5 :.8 ddmod // df Lower EB Upper EB Num Min. Max.5 Stat 5 5 Fatty acids, total monounsaturated :..33 // //..5 : undifferentiated.5 S //..9 3 : c.5 //..9 8 :.5 //.3. 8: undifferentiated.38 S //.39.89 8: c. //.9.5 3 8: t. //..9 8 :.3 //.. 3 : undifferentiated. BFFN // 8 Fatty acids, total polyunsaturated 8: undifferentiated.35.59 S // //.9.8 5 8: n- c,c. //.8.385 8: CLs. //.. 9 8:3 undifferentiated.9 //..5 8:. // : n- c,c. //.. : undifferentiated. //.35.85 9 :5 n-3 (EP). //.. 3 :5 n-3 (DP). BFFN // : n-3 (DH). BFFN // 5 Fatty acids, total trans. // 93 Fatty acids, total transmonoenoic Cholesterol. m // // 53 5 5 Tryptophan. // 5 Threonine.9 // 53 Isoleucine.3 // 5 Leucine.5 // 55 Lysine.5 // 5 Methionine.38 // 5 Cystine.38 // _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- :5 M Pae of 5 Food Item ID 38839 NDB No 3 pproved 58 Phenylalanine.3 ddmod // df Lower EB Upper EB Num Min Max Stat 59 Tyrosine.8 // 5 Valine.5 // 5 rinine.8 // 5 Histidine.99 // 53 lanine. // 5 spartic acid.358 // 55 Glutamic acid.33 // 5 Glycine. // 5 Proline. // 58 Serine. // 5 Hydroxyproline.38 /8/ lcohol, ethyl. // Caffeine m // 3 Theobromine m // Refuse Percent 33. Refuse Dissemination Text Bone and connective tissue 5%, separable fat 8% Weihts Rank mount Description Gram Weiht n STD 3. oz 85.. chop 35 9.5 Factors Carbohydrate Calorie Fat Calorie Protein Calorie Food Deree Brix Lipid Conversion lternate Nitroen Nitroen to Protein Conversion Retinol Equivalent _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- :5 M Pae 5 of 5 Food Item ID 38839 NDB No 3 pproved Factors Carbohydrate Calorie Fat Calorie Protein Calorie Food Deree Brix Lipid Conversion lternate Nitroen Nitroen to Protein Conversion Retinol Equivalent SR Survey Food Supply Footnotes _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- :3 M Pae of 5 Food Item ID NDB No 3 pproved Edited eal, shoulder, blade chop, separable lean only, raw Scientific on MPS # 39 55 Water.9 ddmod /3/ df Lower EB Upper EB Num Min 5. Max. Stat 8 Enery kcal /3/ 8 Enery 59 kj /3/ 3 Protein 9. /3/ 9..9 Total lipid (fat).88 /3/.8 3.88 sh. /3/.95. 5 Carbohydrate, by difference. //89 9 Fiber, total dietary. //89 9 Suars, total. /3/ 3 Calcium, Ca 3 m //89 33 Iron, Fe. m /3/.8.85 3 Manesium, M 33 m /3/ 8 35 Phosphorus, P 9 m /3/ 5 88 3 Potassium, K 3 m /3/ 5 88 3 Sodium, Na 9 m /3/ 8 39 inc, n 3.38 m /3/.53.98 3 Copper, Cu.83 m /3/..8 35 Mananese, Mn. m /3/.8. 3 Selenium, Se 5.8 µ /8/ Vitamin C, total ascorbic acid. m //89 Thiamin.9 m /3/ 5 Riboflavin.3 m /3/ Niacin. m /3/ Pantothenic acid.5 m /3/ 5 Vitamin B-. m /3/ _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- :3 M Pae of 5 Food Item ID NDB No 3 pproved Folate, total 3 µ BFPN ddmod /3/ df Lower EB Upper EB Num Min Max Stat 3 Folic acid µ BFPN /3/ 3 Folate, food 3 µ BFPN /3/ 35 Folate, DFE 3 µ /3/ Choline, total 99. m BFPN /3/ 5 Betaine. m BFPN /3/ 8 Vitamin B-.88 µ /3/ 58 Vitamin B-, added. µ /3/ 3 Vitamin, RE µ S /3/ 39 Retinol µ BFSN // 3 Carotene, beta µ /3/ 3 Carotene, alpha µ /3/ 33 Cryptoxanthin, beta µ /3/ 38 Vitamin, IU IU S /3/ 33 Lycopene µ /3/ 338 Lutein + zeaxanthin µ /3/ 33 Vitamin E (alpha-tocopherol). m BFFN /3/ 53 Vitamin E, added. m /3/ 38 Vitamin D (D + D3). µ S /3/ 3 Vitamin D3 (cholecalciferol). µ BFFN /3/ 3 Vitamin D IU BFFN /3/ 3 Vitamin K (phylloquinone). µ BFSN /3/ Fatty acids, total saturated.3 /3/ :. /3/ 8 :. /3/ 9 8:. BFFN /3/ :. /3/.. :. /3/.. :. /3/.39.8 3 :.8 /3/.388.89 53 :.33 /3/..3 8:.38 /3/.55.58 5 :. /3/.. _Compiled_F_I_Report_SR
SR Item Report - mount in ram Edible Portion JUN-9- :3 M Pae 3 of 5 Food Item ID NDB No 3 pproved 5 :.5 ddmod /3/ df Lower EB Upper EB Num Min. Max.9 Stat 5 5 Fatty acids, total monounsaturated :.3. /3/ /3/.8.8 : undifferentiated.8 S /3/.5. 3 : c.8 /3/.5. 8 :.5 /3/.5.3 8: undifferentiated.33 S /3/.5.5 8: c. /3/.8.93 3 8: t. /3/.3.5 8 :. /3/.. 3 : undifferentiated. BFFN /3/ 8 Fatty acids, total polyunsaturated 8: undifferentiated..38 S /3/ /3/.3.8 5 8: n- c,c.3 /3/.9. 8: CLs.8 /3/.5. 9 8:3 undifferentiated. /3/.. 8:. /3/ : n- c,c. /3/.. : undifferentiated.8 /3/..5 9 :5 n-3 (EP). /3/..3 3 :5 n-3 (DP). BFFN /3/ : n-3 (DH). BFFN /3/ 5 Fatty acids, total trans. /3/ 93 Fatty acids, total transmonoenoic Cholesterol. m /3/ /3/ 53 5 Tryptophan.98 /3/ 5 Threonine.85 /3/ 53 Isoleucine.9 /3/ 5 Leucine.5 /3/ 55 Lysine. /3/ 5 Methionine.58 //89 5 Cystine. /3/ _Compiled_F_I_Report_SR