Page Banner

United States Department of Agriculture

Agricultural Research Service

Food Composition Classics
headline bar

We've scanned some of our publications and made them available as PDF files on our home page. You will need the Adobe Acrobat viewer to view these documents, which is available free of charge from Adobe.

Multicolored dividing line

Murphy, E.W., P.E. Criner, and B.C. Gray. 1975. Comparison of methods for determining retentions of nutrients in cooked foods. (0.4 Mb). Journal of Agriculture and Food Chemistry 23:1153. 

USDA Circular 183, Factors for converting percentages of nitrogen in foods and feeds in to percentages of protein (1.0 Mb) - This 1931 publication, and slightly revised in 1941, by D. Breese Jones explains the basis and derivation of the nitrogen-to-protein conversion factors used in the USDA Nutrient Database for Standard Reference.

Agriculture Handbook No. 74, Energy Value of Foods (5.3 Mb)- This 1973 publication explains the basis and derivation of the Atwater energy factors which have been determined for basic food commodities. These specific factors take into account the physiological availability of the energy from these foods. The more general factors of 4-9-4 were developed from the specific calorie factors determined by Professor Atwater and associates.

Agriculture Handbook No. 102, Food Yields Summarized by Different Stages of Preparation (4.0 Mb)- This 1975 publication contains food yield information for 2,894 foods and preparation methods.

The Chemical Composition of American Food Materials (1.9 Mb)- Dr. Atwater's pioneering publication on the composition of foods, Bulletin No. 28 published in 1896.

Multicolored dividing line

Vitamin K

Data from "Provisional Table on the Vitamin K Content of Foods, Revised 1994," along with additional data have been added to the USDA National Nutrient Database for Standard Reference, starting with Release 16-1.  The values in SR supersede those in this publication.  The original vitamin K files are provided here for those who want to view them for historical purposes.

Provisional Table on the Vitamin K Content of Foods pdficon.gif (224 bytes) (209 Kb

Multicolored dividing line

Sugar Content of Selected Foods

Contains data from Home Economics Research Report No. 48, Sugar Content of Selected Foods: Individual and Total. This report was published in 1987 and contains data on monosaccharides, disaccharides, other sugars, and total sugars for over 500 foods.

NOTETotal sugar has been added to the USDA National Nutrient Database for Standard Reference, starting with Release 15.  Starting with Release 16-1, values for total sugar have been expanded to include all foods used in the Food and Nutrient Database for Dietary Studies.  When available, values for individual sugars are also reported in SR.  In those cases, the values in SR supersedes those in this publication.  Since SR and this publication were prepared at different times and represent different samples, the sum of the individual sugars in this publication may not necessarily add up to the total sugar value given in SR.

Sugar Content of Selected Foods: Individual and Total pdficon.gif (224 bytes) (3,620 Kb)

Multicolored dividing line

Vitamin D

Values originally published in HNIS/PT-108, Provisional Table on the Vitamin D Content of Foods have been updated and moved to the USDA National Nutrient Database for Standard Reference, starting with Release 15.  The values in SR supersede those in this publication.  The original publication is presented here for those interested in the original values for historical purposes.

Provisional Table on the Vitamin D Content of Foods pdficon.gif (224 bytes) (209 Kb)

Multicolored dividing line

USDA-NCC Carotenoid Database for U.S. Foods - 1998

Data on five carotenoids (alpha-carotene, beta-carotene, beta-cryptoxanthin, lycopene, and lutein+zeaxanthin) in 215 food items.  Data on individual carotenoids have been added to the USDA National Nutrient Database for Standard Reference, starting with Release 16.  The values in SR supersede those in this publication.  The original carotenoid files are provided here for those who want to view them for historical purposes.

Multicolored dividing line

Selected Foods Containing Trans Fatty Acids

Provides analytical data on the trans fatty acid content of 214 foods obtained under USDA contract.  Data on trans fatty acids are now available in the USDA National Nutrient Database for Standard Reference.  The values in SR supersede those in this publication.  These data files are provided here for those who want to view them for historical purposes.

NOTE:  The samples analyzed for this table were collected between 1989 and 1993.   As the formulations for these products may have changed, caution should be exercised when using these values.

Table


Last Modified: 8/11/2014
Footer Content Back to Top of Page