c/o International Food Policy Research Institute 2033 K Street, NW, Washington, DC 20006-1002 USA Phone: 1-202-862-5600 • Fax: 1-202-467-4439 • HarvestPlus@cgiar.org 9TECHNICAL MONOGRAPH SERIES A Food Composition Table for Central and Eastern Uganda Christine Hotz, Abdelrahman Lubowa, Cristina Sison, Mourad Moursi, Cornelia Loechl HarvestPlus Technical Monographs are designed to provide a forum for HarvestPlus research outputs. Technical Monographs can be of two kinds: • state-of-the-art reviews that help to establish and define HarvestPlus research questions or • “gold standard” procedures to be followed in HarvestPlus research. HarvestPlus technical monographs are written by recognized experts in the field and are externally peer reviewed prior to publication. Christine Hotz, Abdelrahman Lubowa, Cristina Sison, Mourad Moursi, Cornelia Loechl, 2012. A Food Composition Table for Central and Eastern Uganda HarvestPlus Technical Monograph 9. Washington, DC and Cali: International Food Policy Research Institute (IFPRI) and International Center for Tropical Agriculture (CIAT). Copyright HarvestPlus, 2012 ISBN 978-0-9818176-2-0 HarvestPlus, Washington DC A Food Composition Table for Central and Eastern Uganda Christine Hotz, Abdelrahman Lubowa, Cristina Sison, Mourad Moursi, Cornelia Loechl A food composition tAble for centrAl And eAstern UgAndA Acknowledgments The authors would like to thank Victoria Anderson, Vinicius Pabon, and Michelle Michalek for their work on earlier versions of this food composition table. They are also grateful to Mary Arimond for her guidance and assistance early on in the process. Abbreviations Used AOAC Association of Official Analytical Chemists DFE Dietary Folate Equivalents FAO Food and Agriculture Organization FCT Food Composition Table IU International Units RAE Retinol Activity Equivalents RE Retinol Equivalents USDA United States Department of Agriculture WHO World Health Organization HarvestPlus Table of Contents I Introduction 1 II Food Composition Table 1 Sources of Food Composition Data 3 Development of “Hybrid” Food Items for Use as Ingredients in Recipes 5 Food Name Descriptions 5 Food Numbering 6 General Notes for Nutrients and Other Food Composition Data 7 Food Groups 8 Food State Codes 8 III Gram-Weight Conversion Factors 9 Conversion Methods 9 IV Standard Recipes 11 V Electronic Files 11 References 12 Appendix 1: Recipes 14 1 HarvestPlus I Introduction In the context of evaluating an intervention to introduce provitamin A-rich orange sweet potato in rural Ugandan communities, HarvestPlus and its collaborators conducted surveys of dietary intakes using an interactive, 24-hour recall method (Gibson and Ferguson 2008). After meeting with local partners, it was clear that a comprehensive, up-to-date food composition table (FCT) appropriate for Ugandan diets was not available. Regionally focused FCTs were also limited when this work commenced in 2006. Hence, HarvestPlus undertook to develop an FCT for use in Central and Eastern Uganda. Given the large effort required to compile an FCT and the growing interest in quantitative food and nutrient intake assessment to support food-based interventions in the region, HarvestPlus chose to make this resource available to others through this publication. We expect this may be useful for others conducting nutrition-related research or designing nutrition interventions in the region. In addition to a documented FCT, we also present information and tables on two related datasets. The first is a table of gram-weight conversion factors to aid in the quantification of portion sizes of foods consumed from dietary data collected by recall. The second is a set of standard recipes for commonly consumed composite dishes in the region. Electronic versions of all tables in database format are available through HarvestPlus. They are formatted for use with CSDietary, a software program developed by Serpro, Inc. (Santiago, Chile) in collaboration with HarvestPlus that is used to process dietary intake data and calculate nutrient intakes. II Food Composition Table This FCT represents a compilation of existing and imputed food composition data for foods commonly consumed in Central and Eastern Uganda. With the exception of orange sweet potato, it does not contain data from the primary analysis of food samples collected in the region. This method assumes some obvious limitations, some of which are discussed below. However, the FCT compiled in this manner serves as a practical resource. The food items included in the FCT were derived from two dietary intake surveys conducted in 84 selected communities from 3 districts in the Central and Eastern regions of Uganda among women and children 6 months to 7 years of age. Thus, the foods represent 100 percent of the energy and nutrient intakes of the individuals surveyed and are broadly representative of the foods consumed in these regions. It is possible, however, that some seasonal food items were not available during the timeframe of data collection and are missing from the FCT. The food composition data included here represent the edible portion of the food items as indicated. Weight of refuse (e.g., skin, pits, bones) were generally removed when calculating the gram-weight amount of the food consumed. With few exceptions, this FCT does not contain entries for composite dishes. The method of data collection and processing used facilitated the breakdown of composite dishes consumed into the amounts of ingredients consumed. This allows for the correct categorization of food items and nutrients into food groups, which is important when quantifying the specific sources of nutrients. Composite dishes combining foods from different food groups can be difficult to assign to a specific food group and result in inaccuracies. Complete recipe data are provided in a separate table (see section IV). A list of the nutrients and reference variables used in the FCT and a brief description of them are given in Table 1. The nutrients selected for use in this FCT are those most often considered in addressing food and nutrient intake inadequacies and in food-based interventions to improve nutrient intake adequacy in 2 A food composition tAble for centrAl And eAstern UgAndA Variables and Descriptions Used in the Food Composition Table Variable Name Variable Description food_code Food code (country specific) food_description Food description, general food_state Food state (raw and cooked states) food_state_code Food state code fct_source Source of original food composition data fct_source_code Food composition table original source code fct_source_descr Description of source of imputed food composition data water_source_descr Description of the source of water content data for adjusted food items retention_source Source of nutrient retention data applied retention_source_code Source code for nutrient retention data applied retention_source_descr Description of source of nutrient retention data food_group Food group name food_group_code Food group code dry_matter_g Dry matter content (grams) water_g Water content (grams) energy_kcal Energy (kilocalories) protein_g Protein (grams) lipid_total_g Total lipid/fat (grams) carbohydrate_g Carbohydrate (grams) fiber_g Fiber (grams) calcium_mg Calcium (milligrams) iron_mg Iron (milligrams) zinc_mg Zinc (milligrams) vit_c_mg Vitamin C (milligrams) thiamin_mg Thiamin (milligrams) riboflavin_mg Riboflavin (milligrams) niacin_mg Niacin (milligrams) vit_b6_mg Vitamin B6 (milligrams) folate_total_mcg Total folate (micrograms) folic_acid_mcg Folic acid, from fortificant (micrograms) folate_food_mcg Folate from natural food source (micrograms) folate_dfe_mcg Dietary Folate Equivalents (micrograms) vit_b12_mcg Vitamin B12 (micrograms) vit_a_iu Vitamin A International Units (IU) vit_a_rae_mcg Vitamin A Retinol Activity Equivalents (micrograms) retinol_mcg Retinol (micrograms) alpha_carot_mcg Alpha carotene (micrograms) beta_carot_mcg Beta carotene (micrograms) beta_crypt_mcg Beta cryptoxanthin (micrograms) Table 1 3 HarvestPlus developing country regions (i.e., energy, macronutrients, selected vitamins and minerals). Additional nutrients emerging to be of concern in these regions (e.g., vitamin E, long-chain fatty acids and other lipid fractions) could be added in later editions. Sources of Food Composition Data Primary source Although drawn from several sources of existing FCTs (Table 2), the primary source of food composition data for this table was the United States Department of Agriculture (USDA) National Nutrient Database for Standard Reference, Release 21 (USDA 2008). The rational for this selection was: • It is a source that is updated at regular intervals. Secondary FCTs built from this source can thus also be easily updated by matching to original food codes. • There are relatively few missing data for its core set of nutrients. • It is reliable in terms of quality. Food data admitted to this FCT are obtained using up-to-date analytical methods by the USDA or contracted partners. • Nutrient data for both raw and one or more cooked forms of the same food are often available. Some disadvantages are that the nutrient content of food items included in the USDA may differ from those grown in the geographical regions for which dietary intakes will be assessed, due to differences in varieties cultivated and growing conditions. In many cases, the magnitude of error cannot be known given the lack of sufficient, reliable food composition data for most areas. Some adjustments for this limitation can be made for key foods and nutrients in the FCT. In general, the benefits of reliability, completeness, and convenience of using the USDA National Nutrient Database as a primary source were considered to outweigh the limitations. Care was taken not to select fortified foods, as there are as yet few fortified foods available in rural Ugandan markets. Ugandan foods that were fortified were treated separately, as described below. Secondary sources When matching food items or when close substitutes could not be found in the primary source, secondary sources of food composition data were consulted. Secondary food composition data sources used and codes assigned to them for use in the FCT documentation table are given in Table 2. Sources of Food Composition Data Used and assigned Codes FCT Source, Reference1 FCT Source (abbreviated)2 USDA National Nutrient Database for Standard Reference, Release 21 (USDA 2008) USDA-21 The Composition of South African Foods, 1st edition (Kruger et al. 1998) SA ASEAN Food Composition Tables, 1st edition (Puwastien et al. 2000) ASEAN The Philippine Food Composition Tables (Portugal et al. 1997) Phil WorldFood Dietary Assessment System, version 2.0 (Bunch and Murphy 1997) (Contains FCTs for Egypt, India, Indonesia, Kenya, Mexico, and Senegal) WFDA The Composition of Foods Commonly Eaten in East Africa (West et al. 1988) West 88 USDA National Nutrient Database for Standard Reference, Release 19 (USDA 2006) USDA-19 1 References for each source are provided in the References section. Additional sources of FCT data for completing missing nutrient values, moisture content levels, or nutrient retention factors for specific nutrients are also given in the References section. 2 The abbreviated name of the FCT source of data, as appears in the electronic FCT database (fct_source). Table 2 4 A food composition tAble for centrAl And eAstern UgAndA Tertiary sources Tertiary sources of food composition data and imputations of data were required in particular cases. In the case of vitamin A-fortified fats and oils, information on the vitamin A content was derived directly from product labels. Nutrient information for fortified flour mixtures provided by a local food security program was derived from available product information. Local food items for which nutrient composition data were not identified were imputed directly from foods of a similar description derived from the primary or secondary nutrient composition sources. In some cases, food items were identified in primary or secondary sources, but the source contained missing data for some nutrients. In these cases, missing nutrient data were imputed directly from foods of a similar description. Examples of other types of imputations made to the nutrient composition of specific food items include: • For obscure, green leafy vegetables, generic food composition data were calculated as the mean of several common green leafy vegetable types. • The project for which dietary assessment was implemented was the large-scale introduction of orange sweet potato for improved vitamin A status. Sweet potato entries were adjusted to reflect the determined dry matter content and beta-carotene/ vitamin A content of specific, local sweet potato varieties. • Due to the generally high content of vitamin A in ripe forms of mango and papaya, adjustments to the vitamin A content for semi-ripe and unripe forms of mango and papaya were imputed. Specific sources of tertiary FCT data for completing missing nutrient values or adjusting particular nutrient contents of foods are noted in the electronic FCT database (fct_source_descr) and are given in the References section. For food items that had all food composition data imputed from another source, the fct_source is coded as “HarvestPlus Uganda.” If tertiary sources were only used to complete missing nutrients from the primary FCT source, fct_source is coded for the primary source, and the tertiary source of specific nutrients is noted in the column fct_source_description. Determination of cooked food values For some foods, nutrient composition data was not available for all common, local cooking methods. It was not considered appropriate to use data from one database source for a raw food and derive data for a cooked form of the same food item from a different database source. In this case, it was necessary to impute cooked food nutrient values from the raw food based on changes in moisture content and nutrient losses due to cooking. Cooking generally changes the water content of foods—sometimes substantially and sometimes very little. Dry cooking (e.g., baking, frying, roasting) or dehydration for preservation results in reduced water content and thus an increase in nutrient content per 100 grams cooked food. Wet cooking methods (e.g., boiling, steaming) generally have the opposite effect, but the magnitude of increase in water content can also depend on the water content and water holding capacity of the raw food item. Steaming can have an ambiguous effect, and limited water content data are available for steamed foods together with their comparable raw food item. Nutrients are often lost from foods as a result of cooking. The magnitude of loss is affected by the food matrix, nutrient, cooking temperature, cooking duration, and use of excess cooking water. Losses are generally higher for vitamins than for most minerals. When imputing the nutrient content of cooked food from a raw food item, adjustments for change in moisture content were imputed in one of two ways: i) The water content was imputed using the relative difference (%) in water content for a similar food item for which both raw and appropriate cooked forms were available. This required identifying data for another starchy staple, root/tuber, green leafy vegetable, etc. The same relative (%) change in water content was then applied to the raw food item, resulting in a 5 HarvestPlus proportional adjustment to energy and all nutrient contents. ii) The water content was imputed directly from a similar food item prepared by the desired cooking method. This would only be used if the relative change in water content from the raw form could not be calculated. Most water content data used for these imputations were derived from the USDA FCT. All sources of water content data used are noted in the electronic FCT (water_source_descr) and are listed in the References section. Following any water content adjustment, factors for nutrient retention were then applied. The primary source of nutrient retention data by cooking source was the USDA Table of Nutrient Retention Factors, Release 6 (2007). These factors are generic in nature, applying to broad categories of foods (e.g., ‘”legumes”) and a selection of common cooking methods. Retention factors, expressed as the percentage of nutrients retained after cooking, that best fit the description of the food item to be adjusted, as well as the cooking method, were selected and applied. For orange and yellow sweet potato, the retention factors for provitamin A carotenoids were derived from published literature for Uganda-specific varieties, and the retention of vitamin A in fortified vegetable oil and fats was derived from unpublished research results for these products. Otherwise, all nutrient retention data were derived from the USDA source (2007). The specific sources of these retention factors are noted in the electronic FCT (retention_source_code and retention_ source_description) and are given in the References section. Development of “Hybrid” Food Items for Use as Ingredients in Recipes As noted above, food intake data were calculated for all individual food items and for ingredients of composite cooked dishes. When recipe data were collected, the weight of the raw ingredients was recorded. However, if raw food items were selected from an FCT using the raw weight amount, nutrient losses from that ingredient due to cooking would not be accounted for. If a cooked version of the food item was selected, the raw weight of the ingredient and the cooked weight of the food would not correspond. Although this issue can be dealt with in different ways, we chose to prepare FCT entries for a series of ingredients based on their weight as added before cooking but for which the nutrient contents were adjusted for losses by a particular cooking method. Most often these ingredients were in raw form, but they also included pre-cooked items added to dishes for a second phase of cooking. These ”hybrid” food items or ingredients are included in the electronic version of the tables only. Because they mirror existing raw or precooked food items, they use the food code derived from the raw ingredient but prefaced by a “7” for ingredients in recipes prepared by frying and by an “8” for ingredients in recipes prepared by boiling to form a new 6-digit food code. To avoid confusion during data entry, the food name was also prefaced and ended with an asterisk (*), followed by the cooking method of the recipe (i.e., fried or boiled). It is worth emphasizing that the system of using these food items adjusted for nutrient losses from cooking as ingredients is not a conventional approach for FCTs but was found to be convenient for our approach to calculating recipes. Other methods using standard entries for raw ingredients found in this FCT can be applied, such as those described by Charrondiere and Burlingame (2011) and Greenfield and Southgate (2003). Food Name Descriptions Food names were designed to be complete in their descriptions, providing sufficient information to fully identify the food relative to its nutrient composition. The following descriptions were considered and applied as relevant: • Specific food item • Specific part of food item (e.g., chicken wing, with skin) • Fresh or dried state (e.g., pumpkin leaves, dried) 6 A food composition tAble for centrAl And eAstern UgAndA • Processing state (e.g., refined vs. whole grain, smoked) • Color (as relevant for nutrient content or identification) • Stage of maturity or ripeness • Raw or cooked; if cooked, the cooking method used (e.g., boiled, steamed, roasted, fried) In most cases, food items that used local names also had their common names given. In a few exceptions, the species could not be precisely identified, and food composition data from an item of similar description were selected or imputed, and only a local name is given. Food Numbering The FCT uses a food code system with four to six digits, whereby codes are arranged by food group and subgroup. This system allows flexibility for the addition of new foods to the FCT so that foods of the same group will be ordered together. The numeric ranges of food codes used for each food group are given in Table 3. Food Group Names and Codes Food Group Code Food Group Name Food Group Description Food Code (range) 1 Biofortified crop1 --as assigned-- 2 Grains and grain products Whole and refined grains and products, bakery products or pastries based on grain flour 1000-1999 3 Roots and tubers Starchy roots and tubers 2000-5999 4 Beans, nuts, and seeds Beans, lentils, peas, nuts, seeds 6000-8999 5 Milk and dairy Milk, milk powder, sour milk, cheese, cream, yogurt 9000-9999 6 Meats, poultry, and insects Red meat, white meat, poultry, game, rodents, processed meats, organ meats (kidney, liver, mixed offals, intestines), blood, animal skin/ears/feet/head, insects 11000-13999 16000-16999 7 Fish and seafoods Whole fish, fish meat, eel, reptiles, shell fish 14000-15999 8 Eggs Whole or separated eggs 17000-17999 9 Fruits and fresh/pure fruit juices Fresh fruits, dried fruits, undiluted pure fruit juices, starchy fruits (banana/plantain) 30000-39999 10 Vegetables Fresh vegetables, dried vegetables 18000-18999 29000-29999 11 Fats and oils Vegetable oils, margarine, butter, ghee, animal fats including lard, shortening, drippings 25000-25999 12 Sugars and sweets Sugar, honey, syrup, candies, sweets, chocolates, sweet cookies 26000-26999 13 Beverages Tea, coffee, soda, powdered drink mixes, artificial, diluted or sweetened juices and infusions, non-dairy fermented beverages, beer and other alcoholic beverages 27000-27999 14 Miscellaneous Condiments, spices, soup stocks/broths, baking powder/soda, ash 40000-49999 1 This food group designation was intended to facilitate isolation of food items that may be the target of a food-based intervention, such as biofortified foods (e.g., orange sweet potato). It may also be used for food items targeted for fortification or agricultural production. Table 3 7 HarvestPlus General Notes for Nutrients and Other Food Composition Data All FCT data are expressed per 100 grams of food in the state indicated by the food description. Food composition data are complete for all nutrients with the exception of fiber and values for water content of four food items for which appropriate data were not found. Zero values given in the FCT are thus true zeros and not missing values. Energy proximates and nutrient content were calculated as described in USDA (2008), unless referenced data indicates otherwise. Briefly, protein was calculated from the amount of total nitrogen in food, total lipid by gravimetric methods, and carbohydrate by the difference of 100 – the sum of the percent of water, protein, total lipid, ash, and alcohol. Energy was calculated from proximates using the Atwater system of caloric factors. Nutrient contents were determined using Association of Official Analytical Chemists (AOAC) methods. Significant figures for nutrient values were given as per USDA (2008), with the exception of iron, which was rounded to one digit. Dry matter Dry matter was calculated as: (100 – water content grams) ÷ 100 grams food. Folate Following the USDA methods, folate values are given as available for total folate, food folate, folic acid, and Dietary Folate Equivalents (DFE). These forms are distinguished because folic acid, the fortificant form of folate, has a higher biological equivalent than natural food folate by a factor of 1.7. DFE is a unit that takes these different biological values into account and is the final form used in the calculation of nutrient intakes; only this folate variable was ensured complete for all food entries. The definitions for the various sources of folate are summarized in Table 4. Niacin Niacin values are for preformed niacin only and do not include the contribution of tryptophan, which is a precursor to niacin (i.e., 60 mg of tryptophan = 1 mg of niacin). Dietary requirements are generally expressed as Niacin Equivalents required per day, which assume a contribution from tryptophan. It should thus be recognized that the adequacy of dietary niacin intakes calculated from this FCT may be underestimated. Vitamin A Several forms of vitamin A are included in the FCT. The Retinol Activity Equivalents (RAE) adopted by the U.S. Food and Nutrition Board/Institute of Medicine (2001) were used. These differ from Retinol Equivalents (RE), Folate Sources and Their Description as Used in the FCT Folate Source Description Food folate Natural, endogenous folate in food Folic acid Exogenous form of folate added as a fortificant Total folate Direct sum of food folate and folic acid Dietary Folate Equivalents (DFE) Calculated as: food folate + (folic acid x 1.7) Table 4 8 A food composition tAble for centrAl And eAstern UgAndA which are still used by the World Health Organization (WHO)/Food and Agriculture Organization (FAO) (2004), in that compared to RE, the RAE assume that twice as many µg of provitamin A are required to produce one µg of retinol in the body. The derivation of the RAE units, as applied to all food items regardless of source, is summarized in Table 5. Although vitamin A International Units (IU) are no longer used to express dietary vitamin A intakes, and data are not complete in the FCT, these units are still occasionally the only form of vitamin A content available for some foods. The vitamin A IU column in this FCT is thus considered as a “working column” to be used only if necessary. If only IU data were available for vitamin A content, the following conversions to RAE were used: For plant-source vitamin A derived from provitamin A carotenoids: Vitamin A RAE = Vitamin A IU ÷ 20; For animal source (retinol) or fortificant forms of vitamin A: Vitamin A RAE = Vitamin A IU ÷ 3.33. Food Groups All food items were assigned to one appropriate food group. The food group names, descriptions, and codes used are summarized in Table 3. Food State Codes Although the state of each food item with regard to cooking method is indicated within the food name, a separate code to indicate cooking state was included. The food states and codes are given in Table 6. Food States and Codes Food State Description Food State Code Raw 1 Boiled 2 Steamed 3 Fried 4 Roasted 5 Table 6 Source of Vitamin a and Conversion to Retinol activity equivalents1 Vitamin a Form Retinol activity equivalents (Rae) Retinol µg retinol ÷ 1 Alpha-carotene µg alpha-carotene ÷ 24 Beta-carotene µg beta-carotene ÷ 12 Beta-cryptoxanthin µg beta-cryptoxanthin ÷ 24 1 Retinol Equivalents (RE) used by WHO/FAO (2004) use a factor of 6 for beta-carotene and 12 for alpha-carotene and beta-cryptoxanthin. Table 5 9 HarvestPlus III Gram-Weight Conversion Factors In addition to the nutrient content of specific food items, dietary assessment using the 24-hour recall method also requires other detailed information on foods and recipes. For example, food intakes ultimately need to be presented on a gram-weight basis. However, the portion sizes of foods and composite dishes consumed and ingredient amounts used in home- prepared recipes are typically not described and recorded in gram weights during the 24-hour recall interview. Rather, food amounts are often recorded in units such as measured volumes, household measures (e.g., a cup, teaspoon), food item sizes (e.g., small, medium, large), or standard units for uniformly sized food items (e.g., eggs, bread slices). Each method requires a set of gram-weight conversion factors. Unfortunately, this type of information is scarcely available in published documents. Some of the conversion factors presented in the database (see section V) are specific to the survey methods used to estimate portion sizes, but others are more general and many may be useful for future surveys in Uganda and the region. The variable names, variable descriptions, and variable codes used in the conversion factor file are summarized in Table 7. Every food item in the FCT has one or more conversion factor associated with it. In addition, every recipe has a volume-to-weight conversion factor, as the intake amount of composite dishes was estimated as a volume. Conversion Methods Several methods were used in the dietary survey to estimate portion sizes, the selection of which depended on the food type. Direct weight was used when common cooked foods were weighed directly on a scale (and hence have a conversion factor of “1”) and recorded as grams. Volumes of liquids, semi-liquid foods, and composite dishes were demonstrated in a bowl or cup but measured in volumetric flasks and recorded in milliliters. For some foods of relatively uniform diameter but varying length, gram-weight conversions based on measured length were used (e.g., some fish). Standard volumetric measures for small amounts of liquids were used. These included a set of teaspoons and “kendos,” which are small metal scoops used to sell vegetable oil in the market. Standard sizes were represented by life-size photos of small, medium, and large food items or a single (standard) unit for food items that vary little in size. 10 A food composition tAble for centrAl And eAstern UgAndA Variable Names, Descriptions, and Codes Used for Gram-Weight Conversion Factors Variable Name Variable Description Codes and Descriptions conv_codetype conv_foodcode conv_food_descr Conversion type code to indicate individual food items or recipes Food code (as appears in FCT) Food description (as appears in FCT) 1 – Conversion for individual food items 2 – Volume-to-weight conversion for recipes conv_method conv_method_descr Conversion method code Conversion method description 1 – Direct weight (grams) 2 – Volume (milliliters) 3 – Length (centimeters) 4 – Standard volume 5 – Standard size 7 – Model weight (play-dough) conv_stdvol conv_stdvol_descr Standard volume code Standard volume description 11 – Spoon 1 12 – Spoon 2 13 – Spoon 3 31 – Small kendo 32 – Medium kendo 33 – Large kendo conv_size conv_size_descr Standard size code Standard size description 1 – Small 2 – Medium 3 – Large 4 – Standard size conv_factor Mathematical conversion factor (all methods) conv_unit conv_unit_descr Conversion unit code Conversion unit description 1 – Actual weight of food in grams (g) 2 – Grams of food per gram of play-dough (g/g) 3 – Grams of food per ml of food (g/ml) 4 – Grams of food for indicated measuring spoon size (g) 5 – Grams of food for the indicated size of food (g) 6 – Grams of food per unit length of food (g/cm) Table 7 Variable Names, Descriptions, and Codes Used for Standard Recipes Variable Name Variable Description Codes and Descriptions recipe_code Recipe code recipe_descr Recipe description (includes names of all ingredients) recipe_type recipe_type_descr Recipe type (indicates if recipe was derived directly from collected data or modified through imputations) Recipe type description 1 – Standard 2 – Standard modified 4 – Household average ingr_code Ingredient code (as given in FCT for ingredients) ingr_descr Ingredient description (as given in FCT for ingredients) ingr_fraction Ingredient fraction (as a proportion of the cooked recipe weight) ingr_fraction_type ingr_fraction_type_descr Ingredient fraction type Ingredient fraction type description 1 – Milliliter fraction 2 – Grams fraction Table 8 11 HarvestPlus IV Standard Recipes Recipes for composite dishes tend to be locally specific. Collection of reliable household-level data by recall can be challenging and time consuming. As a way of simplifying data collection procedures without severely compromising the accuracy of information, standard recipe data for several common dishes were collected and applied. Standard recipes were compiled by organizing several community members to prepare specified dishes using usual proportions of ingredients. Ingredient weights and the final weight of the cooked recipe were recorded and averaged. Recipe data collection methods are described in further detail in Gibson and Ferguson (2008). While recipes are defined by their major ingredients, they can vary in their content of minor ingredients. Also, recipes could have similar major ingredients, such as bean dishes where the recipe would not change whether red beans or yellow beans were used. We, therefore, modified standard recipes by removing minor ingredients, such as onions and tomatoes, and recalculating the ingredient proportions or substituting similar major ingredient types. Finally, recipe data that were collected in households based on recall of ingredient amounts and final cooked volumes during the dietary survey were compiled and averaged for common recipes not collected as standard recipes. Standard recipes collected and modified are given in Appendix 1 and in database format (see section V) with the proportion of ingredients by weight. The water content of the final cooked recipe is not given but can be calculated as: 1 – sum of proportion of ingredients by weight. Variable names, descriptions, and codes used are summarized in Table 8. Household average recipes are maintained in the electronic file. V Electronic Files Electronic files containing the FCT and related data in Excel format are available through the HarvestPlus website. 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Burlingame. 2010. “Report on the FAO/INFOODS Compilation Tool: A Simple System to Manage Food Composition Data.” Journal of Food Composition and Analysis 24: 711–715. Food and Agricultural Organization (FAO). 1995. Sorghum and Millets in Human Nutrition. FAO Food and Nutrition Series, No. 27. Rome: Food and Agriculture Organization. Food and Nutrition Board, and Institute of Medicine. 2001. “Vitamin A.” In Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. Washington, DC: National Academy Press. Gibson, R. S., and E. L. Ferguson. 2008. An Interactive 24-Hour Recall for Assessing the Adequacy of Iron and Zinc Intakes in Developing Countries. HarvestPlus Technical Monograph 8. Washington, DC: HarvestPlus. Greenfield, H., and D. A. T. Southgate. 2003. Food Composition Data: Production, Management, and Use, 2nd ed. Rome: Food and Agriculture Organization. Kidmose, U., L. P. Christensen, S. M. Agili, and S. Thilsted. 2007. “Effect of Home Preparation Practices on the Content of Provitamin A Carotenoids in Coloured Sweet Potato Varieties (Ipomea batatas Lam.) from Kenya.” Innovative Food Science and Emerging Technologies 8: 399–406. Kruger, M., N. Sayed, M. Langenhoven, and F. Holing. 1998. Composition of South African Foods: Vegetables and Fruit. Capetown, South Africa: Medical Research Council. Lukmanj, Z., E. Hertzmark, N. Mlingi, V. Assey, G. Ndossi, and W. Fawzi. 2008. Tanzania Food Composition Tables. Dar es Salaam, Tanzania: MUHAS-TFNC, HSPH. Ma, G., Y. Jin, J. Piao, F. Kok, B. Guusje, and E. Jacobsen. 2005. “Phytate, Calcium, Iron, and Zinc Contents and Their Molar Ratios in Foods Commonly Consumed in China.” Journal of Agricultural and Food Chemistry 53: 10285–10290. National Food and Nutrition Commission. 2007. The 3rd Edition of Zambian Food Composition Tables. Lusaka, Zambia: National Food and Nutrition Commission. Pepping, F., C. M. J. Vencken, and C. E. West. 1988. “Retinol and Carotene Content of Foods Consumed in East Africa Determined by High Performance Liquid Chromatography.” Journal of the Science of Food and Agriculture 45: 359–371. Puwastien, P., B. Burlingame, M. Raroengwichit, and P. Sungpuag. 2000. ASEAN Food Composition Tables. Bangkok, Thailand: Institute of Nutrition, Mahidol University, and INFOODS Regional Database Centre. 13 HarvestPlus Portugal, T., R. Apilado, J. Ardeña, E. Avena, P. Matibag, G. Reyes, E. Castillo, A. Aguinaldo, I. Abdon, and A. Lontoc. 1997. The Philippine Food Composition Tables. Manila, Philippines: Food and Nutrition Research Institute, Department of Science and Technology. Sayed, N., Y. Frans, and H. Schonfeldt. 1999. Composition of South African Foods: Milk and Milk Products, Eggs, Meat and Meat Products. Cape Town, South Africa: Medical Research Council. U.S. Department of Agriculture, Agricultural Research Service. 2006. “USDA National Nutrient Database for Standard Reference, Release 19.” Beltsville, MD: USDA. www.ars.usda.gov/Services/docs. htm?docid=15973. U.S. Department of Agriculture, Agricultural Research Service. 2007. “USDA Table of Nutrient Retention Factors, Release 6.” Beltsville, MD: USDA. www.ars.usda.gov/Main/docs.htm?docid=9448. U.S. Department of Agriculture, Agricultural Research Service, USDA Nutrient Data Laboratory. 2008a. “USDA National Nutrient Database for Standard Reference, Release 21.” Beltsville, MD: USDA. www.ars. usda.gov/Services/docs.htm?docid=18880. U.S. Department of Agriculture, Agricultural Research Service, USDA Nutrient Data Laboratory. 2008b. “Composition of Foods: Raw, Processed, Prepared. USDA National Nutrient Database for Standard Reference, Release 21.” Beltsville, MD: USDA. www.ars.usda.gov/Services/docs.htm?docid=18880. USAID Commodities Reference Guide. 2006. “Section II: Food commodity fact sheets. Corn Soy Blend.” www.usaid.gov/our_work/humanitarian_assistance/ffp/crg/fscornsoyblend.htm. Umeta, M., C. E. West, and H. Fufa. 2005. “Content of Zinc, Iron, Calcium and Their Absorption Inhibitors in Foods Commonly Consumed in Ethiopia.” Journal of Food Composition and Analysis 18: 803–817. WHO, FAO. 2004. Vitamin and Mineral Requirements in Human Nutrition, 2nd ed. Geneva: World Health Organization. WHO, FAO. 2006. Guidelines on Food Fortification with Micronutrients. Edited by L. Allen, B. DeBenoist, O Dary, and R. Hurrell. Geneva: World Health Organization. West, C. E., F. Pepping, and C. R. Temalilwa. 1988. The Composition of Foods Commonly Eaten in East Africa. Wageningen, The Netherlands: Wageningen Agricultural University. West, C. E., and E. J. Poortvliet. 1993. The Carotenoid Content of Foods with Special Reference to Developing Countries. Arlington, Virginia: Vitamin A Field Support Project (VITAL), International Science and Technology Institute, Inc. 14 A food composition tAble for centrAl And eAstern UgAndA Recipe/ Ingredient Code Recipe / Ingredient Name Ingredient Proportion Recipe Type 90300 MaTOOKe, MaSHeD, bOIleD Standard Modif ied 805001 * BANANA,MATOOKE,GREEN,FRESH,RAW *BOILED* 1.000 90301 MaTOOKe, MaSHeD, STeaMeD Standard Modif ied 805003 * BANANA,MATOOKE,GREEN,FRESH,RAW *STEAMED* 1.000 90400 aTaP, CaSSaVa FlOUR Standard 802020 * CASSAVA FLOUR,RAW *BOILED* 0.448 90401 aTaP, CaSSaVa & MIlleT FlOUR Standard 802020 * CASSAVA FLOUR,RAW *BOILED* 0.340 801104 * MILLET FLOUR,RAW *BOILED* 0.077 90402 aTaP, CaSSaVa & SORGHUM FlOUR Standard 802020 * CASSAVA FLOUR,RAW *BOILED* 0.340 801106 * SORGHUM FLOUR,RAW *BOILED* 0.077 90403 aTaP, CaSSaVa, MIlleT & SORGHUM FlOUR Standard 802020 * CASSAVA FLOUR,RAW *BOILED* 0.340 801104 * MILLET FLOUR,RAW *BOILED* 0.040 801106 * SORGHUM FLOUR,RAW *BOILED* 0.040 90500 POSHO (MaIZe aTaP), WHITe, ReFINeD FlOUR Standard 801041 * MAIZE FLOUR,WHITE VARIETY,REFINED,RAW *BOILED* 0.340 90501 POSHO (MaIZe aTaP), WHITe, UNReFINeD FlOUR Standard 801042 * MAIZE FLOUR,WHITE VARIETY,UNREFINED,RAW *BOILED* 0.329 90502 POSHO (MaIZe aTaP), YellOW, ReFINeD FlOUR Standard 801043 * MAIZE FLOUR,YELLOW VARIETY,REFINED,RAW *BOILED* 0.340 90503 POSHO (MaIZe aTaP), YellOW, UNReFINeD FlOUR Standard 801044 * MAIZE FLOUR,YELLOW VARIETY,UNREFINED,RAW *BOILED* 0.329 90504 POSHO (MaIZe aTaP), MaIZe-SOY FlOUR - TaSO Standard 801041 * MAIZE FLOUR,WHITE VARIETY,REFINED,RAW *BOILED* 0.340 90601 RICe, WHITe (POlISHeD), W/WO TOMOTOeS &/OR ONIONS Standard 801201 * RICE,WHITE,POLISHED,RAW *BOILED* 0.310 90602 RICe, WHITe (POlISHeD), W/WO TOMaTOeS &/OR ONIONS, VeGeTable OIl Standard Modif ied 801201 * RICE,WHITE,POLISHED,RAW *BOILED* 0.313 725004 * VEGETABLE OIL,MUKWANO,FORTIFIED,RAW *COOKED* 0.015 Appendix 1: Recipes 15 HarvestPlus Recipe/ Ingredient Code Recipe / Ingredient Name Ingredient Proportion Recipe Type 90611 RICe, bROWN (UNPOlISHeD), W/WO TOMaTOeS &/OR ONIONS Standard Modif ied 801204 * RICE,BROWN,UNPOLISHED,RAW *BOILED* 0.310 90611 RICe, bROWN (UNPOlISHeD), W/WO TOMaTOeS &/OR ONIONS Standard Modif ied 801204 * RICE,BROWN,UNPOLISHED,RAW *BOILED* 0.310 90612 RICe, bROWN (UNPOlISHeD), W/WO TOMOTOeS &/OR ONIONS, VeGeTable OIl Standard Modif ied 801204 * RICE,BROWN,UNPOLISHED,RAW *BOILED* 0.313 725004 * VEGETABLE OIL,MUKWANO,FORTIFIED,RAW *COOKED* 0.015 91000 RaW TOMaTO SOUP W/WO ONIONS Standard 829063 * TOMATO,RIPE,FRESH,RAW *BOILED* 1.000 91001 bOIleD TOMaTO SOUP, W/WO ONIONS Standard 829063 * TOMATO,RIPE,FRESH,RAW *BOILED* 0.810 829052 * ONION,LARGE BULB,FRESH,RAW *BOILED* 0.096 91002 bOIleD TOMaTO SOUP,W/WO ONION, VeGeTable OIl Standard 829063 * TOMATO,RIPE,FRESH,RAW *BOILED* 0.780 725004 * VEGETABLE OIL,MUKWANO,FORTIFIED,RAW *COOKED* 0.135 829052 * ONION,LARGE BULB,FRESH,RAW *BOILED* 0.085 91011 SOUP/STOCK, beeF/GOaT/PORK,W/WO TOMaTOeS &/OR ONIONS,VeGeTable OIl Standard Modif ied 41010 SOUP,STOCK,BEEF,HOME-PREPARED 0.907 725004 * VEGETABLE OIL,MUKWANO,FORTIFIED,RAW *COOKED* 0.093 92001 CHICKeN SOUP/STOCK, W/WO TOMaTOeS &/OR ONIONS, VeGeTable OIl Standard 42000 SOUP,STOCK,CHICK,HOME-PREPARED 0.871 25011 VEGETABLE OIL,SUNFLOWER SEED,RAW 0.129 93001 FISH (all TYPeS) SOUP/STOCK, W/WO TOMaTOeS &/OR ONIONS,VeGeTable OIl Standard 43000 SOUP,STOCK,FISH,HOME-PREPARED 0.942 725004 * VEGETABLE OIL,MUKWANO,FORTIFIED,RAW *COOKED* 0.058 93002 FISH (all TYPeS) SOUP/STOCK, W/WO TOMaTOeS &/OR ONIONS,GROUNDNUTS (POWDeR/PaSTe) Standard Modif ied 43000 SOUP,STOCK,FISH,HOME-PREPARED 0.797 808007 * GROUNDNUTS,POWDER,RAW *BOILED* 0.179 829063 * TOMATO,RIPE,FRESH,RAW *BOILED* 0.024 829052 * ONION,LARGE BULB,FRESH,RAW *BOILED* 0.000 93003 FISH (all TYPeS) SOUP/STOCK, W/WO TOMaTOeS &/OR ONIONS,SOUR MIlK Standard Modif ied 16 A food composition tAble for centrAl And eAstern UgAndA Recipe/ Ingredient Code Recipe / Ingredient Name Ingredient Proportion Recipe Type 809205 * SOURMILK,FRESH,RAW *BOILED* 0.277 829063 * TOMATO,RIPE,FRESH,RAW *BOILED* 0.048 829052 * ONION,LARGE BULB,FRESH,RAW *BOILED* 0.014 814027 * FISH,NILE PERCH (TYPE 3),SMOKED/DRIED,BOILED *BOILED* 0.011 814006 * FISH,TILAPIA (TYPE 2),SMOKED/DRIED,RAW *BOILED* 0.007 814046 * FISH,LUNGFISH (TYPE 4),SMOKED/DRIED,RAW *BOILED* 0.003 94000 beaN SaUCe (K20/PINTO, DRIeD), W/WO TOMaTOeS &/OR ONIONS Standard 806010 * BEANS,PINTO(K20/NAMBALE),DRIED,BOILED *BOILED* 0.450 806009 * BEANS,PINTO(K20/NAMBALE),DRIED,RAW *BOILED* 0.100 829063 * TOMATO,RIPE,FRESH,RAW *BOILED* 0.091 829052 * ONION,LARGE BULB,FRESH,RAW *BOILED* 0.011 94001 beaN SaUCe (K20/PINTO, DRIeD),W/WO TOMaTOeS &/OR ONIONS, VeGeTable OIl Standard 806009 * BEANS,PINTO(K20/NAMBALE),DRIED,RAW *BOILED* 0.289 829063 * TOMATO,RIPE,FRESH,RAW *BOILED* 0.066 25011 VEGETABLE OIL,SUNFLOWER SEED,RAW 0.025 829051 * ONION,SMALL BULB,FRESH,RAW *BOILED* 0.013 725004 * VEGETABLE OIL,MUKWANO,FORTIFIED,RAW *COOKED* 0.002 725015 * VEGETABLE OIL,SOYBEAN SEED,RAW *COOKED* 0.001 94080 beaN SaUCe (CRaNbeRRY/KaNYebWa, FReSH), W/WO TOMaTOeS &/OR ONIONS Standard 806101 * BEANS,CRANBERRY(KANYEBWA),FRESH,RAW *BOILED* 0.532 829063 * TOMATO,RIPE,FRESH,RAW *BOILED* 0.092 829052 * ONION,LARGE BULB,FRESH,RAW *BOILED* 0.022 94081 beaN SaUCe (CRaNbeRRY/KaNYebWa, FReSH), W/WO TOMaTOeS &/OR ONIONS, VeGeTable OIl Standard 806101 * BEANS,CRANBERRY(KANYEBWA),FRESH,RAW *BOILED* 0.517 829063 * TOMATO,RIPE,FRESH,RAW *BOILED* 0.089 725004 * VEGETABLE OIL,MUKWANO,FORTIFIED,RAW *COOKED* 0.028 829052 * ONION,LARGE BULB,FRESH,RAW *BOILED* 0.021 94100 beaN SaUCe (GReeN GRaM/MUNG, DRIeD) W/WO TOMaTOeS &/OR ONIONS Standard 806089 * BEANS,MUNG,DRIED,RAW *BOILED* 0.290 829063 * TOMATO,RIPE,FRESH,RAW *BOILED* 0.040 829051 * ONION,SMALL BULB,FRESH,RAW *BOILED* 0.010 94101 beaN SaUCe (GReeN GRaM/MUNG, DRIeD) W/WO TOMaTOeS &/OR ONIONS, VeGeTable OIl Standard Modif ied 829063 * TOMATO,RIPE,FRESH,RAW *BOILED* 0.150 806089 * BEANS,MUNG,DRIED,RAW *BOILED* 0.133 17 HarvestPlus Recipe/ Ingredient Code Recipe / Ingredient Name Ingredient Proportion Recipe Type 829052 * ONION,LARGE BULB,FRESH,RAW *BOILED* 0.043 725004 * VEGETABLE OIL,MUKWANO,FORTIFIED,RAW *COOKED* 0.027 725008 * VEGETABLE OIL,TASO(PALMLOLEIN),RAW *COOKED* 0.016 829051 * ONION,SMALL BULB,FRESH,RAW *BOILED* 0.005 94103 beaN SaUCe (blaCK beaNS, DRIeD), W/WO TOMaTOeS &/OR ONIONS Standard 806030 * BEANS,BLACK,DRIED,BOILED *BOILED* 0.450 806029 * BEANS,BLACK,DRIED,RAW *BOILED* 0.100 829063 * TOMATO,RIPE,FRESH,RAW *BOILED* 0.091 829052 * ONION,LARGE BULB,FRESH,RAW *BOILED* 0.011 94104 beaN SaUCe (blaCK beaNS, DRIeD), W/WO TOMaTOeS &/OR ONIONS, VeGeTable OIl Standard 806029 * BEANS,BLACK,DRIED,RAW *BOILED* 0.289 829063 * TOMATO,RIPE,FRESH,RAW *BOILED* 0.066 25011 VEGETABLE OIL,SUNFLOWER SEED,RAW 0.025 829051 * ONION,SMALL BULB,FRESH,RAW *BOILED* 0.013 725004 * VEGETABLE OIL,MUKWANO,FORTIFIED,RAW *COOKED* 0.002 725015 * VEGETABLE OIL,SOYBEAN SEED,RAW *COOKED* 0.001 94106 beaN SaUCe (WHITe/NaVY beaNS, DRIeD), W/WO TOMaTOeS &/OR ONIONS Standard 806070 * BEANS,WHITE(NAVY),DRIED,BOILED *BOILED* 0.450 806069 * BEAN,WHITE(NAVY),DRIED,RAW *BOILED* 0.100 829063 * TOMATO,RIPE,FRESH,RAW *BOILED* 0.091 829052 * ONION,LARGE BULB,FRESH,RAW *BOILED* 0.011 94107 beaN SaUCe (WHITe/NaVY, DRIeD), W/WO TOMaTOeS &/OR ONIONS, VeGeTable OIl Standard 806069 * BEANS,WHITE(NAVY),DRIED,RAW *BOILED* 0.289 829063 * TOMATO,RIPE,FRESH,RAW *BOILED* 0.066 25011 VEGETABLE OIL,SUNFLOWER SEED,RAW 0.025 829051 * ONION,SMALL BULB,FRESH,RAW *BOILED* 0.013 725004 * VEGETABLE OIL,MUKWANO,FORTIFIED,RAW *COOKED* 0.002 725015 * VEGETABLE OIL,SOYBEAN SEED,RAW *COOKED* 0.001 94109 beaN SaUCe (CRaNbeRRY/KaNYebWa, DRIeD), W/WO TOMaTOeS &/OR ONIONS Standard 806110 * BEANS,CRANBERRY(KANYEBWA),DRIED,BOILED *BOILED* 0.450 806109 * BEANS,CRANBERRY(KANYEBWA),DRIED,RAW *BOILED* 0.100 829063 * TOMATO,RIPE,FRESH,RAW *BOILED* 0.091 829052 * ONION,LARGE BULB,FRESH,RAW *BOILED* 0.011 94110 beaN SaUCe (CRaNbeRRY/KaNYebWa, DRIeD), W/WO TOMaTOeS &/OR ONIONS, VeGeTable OIl Standard 806109 * BEANS,CRANBERRY(KANYEBWA),DRIED,RAW *BOILED* 0.289 18 A food composition tAble for centrAl And eAstern UgAndA Recipe/ Ingredient Code Recipe / Ingredient Name Ingredient Proportion Recipe Type 829063 * TOMATO,RIPE,FRESH,RAW *BOILED* 0.066 25011 VEGETABLE OIL,SUNFLOWER SEED,RAW 0.025 829051 * ONION,SMALL BULB,FRESH,RAW *BOILED* 0.013 725004 * VEGETABLE OIL,MUKWANO,FORTIFIED,RAW *COOKED* 0.002 725015 * VEGETABLE OIL,SOYBEAN SEED,RAW *COOKED* 0.001 94115 beaN SaUCe (OTHeR KIDNeY beaN TYPeS, DRIeD), W/WO TOMaTOeS &/OR ONIONS Standard 806130 * BEANS,KIDNEY(OTHER),DRIED,BOILED *BOILED* 0.450 806129 * BEANS,KIDNEY(OTHER),DRIED,RAW *BOILED* 0.100 829063 * TOMATO,RIPE,FRESH,RAW *BOILED* 0.091 829052 * ONION,LARGE BULB,FRESH,RAW *BOILED* 0.011 94116 beaN SaUCe (OTHeR KIDNeY beaN TYPeS, DRIeD), W/WO TOMaTOeS &/OR ONIONS, VeGeTable OIl Standard 806129 * BEANS,KIDNEY(OTHER),DRIED,RAW *BOILED* 0.292 829063 * TOMATO,RIPE,FRESH,RAW *BOILED* 0.060 829001 * CABBAGE,GREEN,FRESH,RAW *BOILED* 0.023 25011 VEGETABLE OIL,SUNFLOWER SEED,RAW 0.020 829051 * ONION,SMALL BULB,FRESH,RAW *BOILED* 0.014 725004 * VEGETABLE OIL,MUKWANO,FORTIFIED,RAW *COOKED* 0.006 725015 * VEGETABLE OIL,SOYBEAN SEED,RAW *COOKED* 0.001 25053 ANIMAL FAT,LARD,RAW 0.001 94302 COWPea SeeD SaUCe (eMaGIRa), W/WO TOMaTOeS &/OR ONIONS Standard 806215 * COWPEAS,DRIED,RAW *BOILED* 0.446 94400 SOY beaN SaUCe, W/WO TOMaTOeS &/OR ONIONS Standard Modif ied 807030 * SOYBEAN FLOUR,RAW *BOILED* 0.153 829063 * TOMATO,RIPE,FRESH,RAW *BOILED* 0.139 94600 GROUNDNUT SaUCe, W/WO TOMaTOeS &/OR ONIONS Standard 808007 * GROUNDNUTS,POWDER,RAW *BOILED* 0.200 808010 * GROUNDNUTS,PASTE,RAW *BOILED* 0.050 829063 * TOMATO,RIPE,FRESH,RAW *BOILED* 0.050 829052 * ONION,LARGE BULB,FRESH,RAW *BOILED* 0.010 94700 SeSaMe SeeD SaUCe, W/WO TOMaTOeS &/OR ONIONS Standard 808053 * SESAME SEED,PASTE,RAW *BOILED* 0.350 829063 * TOMATO,RIPE,FRESH,RAW *BOILED* 0.190 95200 PORRIDGe, MIlleT FlOUR Standard 801104 * MILLET FLOUR,RAW *BOILED* 0.141 830092 * LEMON,FRESH,RAW *BOILED* 0.035 19 HarvestPlus Recipe/ Ingredient Code Recipe / Ingredient Name Ingredient Proportion Recipe Type 830022 * MANGO,GREEN,WO/SKIN,FRESH,RAW *BOILED* 0.019 830102 * TAMARIND,FRESH,RAW *BOILED* 0.003 95202 PORRIDGe, MIlleT FlOUR, W/COW MIlK Standard 809001 * MILK,COW,WHOLE,FRESH,RAW *BOILED* 0.124 801104 * MILLET FLOUR,RAW *BOILED* 0.074 95300 PORRIDGe, MaIZe FlOUR, WHITe, ReFINeD Standard Modif ied 801041 * MAIZE FLOUR,WHITE VARIETY,REFINED,RAW *BOILED* 0.122 95301 PORRIDGe, MaIZe FlOUR, WHITe, UNReFINeD Standard 801042 * MAIZE FLOUR,WHITE VARIETY,UNREFINED,RAW *BOILED* 0.110 95305 PORRIDGe, MaIZe FlOUR, WHITe, UNReFINeD, W/COW MIlK Standard 809001 * MILK,COW,WHOLE,FRESH,RAW *BOILED* 0.139 801042 * MAIZE FLOUR,WHITE VARIETY,UNREFINED,RAW *BOILED* 0.110 95312 PORRIDGe, MaIZe FlOUR, YellOW, ReFINeD Standard Modif ied 801043 * MAIZE FLOUR,YELLOW VARIETY,REFINED,RAW *BOILED* 0.122 95313 PORRIDGe, MaIZe FlOUR, YellOW, UNReFINeD Standard 801044 * MAIZE FLOUR,YELLOW VARIETY,UNREFINED,RAW *BOILED* 0.110 95314 PORRIDGe, MaIZe FlOUR, YellOW, ReFINeD, W/SUGaR Standard Modif ied 801043 * MAIZE FLOUR,YELLOW VARIETY,REFINED,RAW *BOILED* 0.113 26002 SUGAR,CANE,ALL GRADE,RAW 0.060 95315 PORRIDGe, MaIZe FlOUR, YellOW, UNReFINeD, W/SUGaR Standard Modif ied 801044 * MAIZE FLOUR,YELLOW VARIETY,UNREFINED,RAW *BOILED* 0.093 26002 SUGAR,CANE,ALL GRADE,RAW 0.047 95316 PORRIDGe, MaIZe FlOUR, YellOW, ReFINeD, W/COW MIlK Standard Modif ied 809001 * MILK,COW,WHOLE,FRESH,RAW *BOILED* 0.093 801041 * MAIZE FLOUR,WHITE VARIETY,REFINED,RAW *BOILED* 0.052 801043 * MAIZE FLOUR,YELLOW VARIETY,REFINED,RAW *BOILED* 0.040 26002 SUGAR,CANE,ALL GRADE,RAW 0.039 95317 PORRIDGe, MaIZe FlOUR, YellOW, UNReFINeD, W/COW MIlK Standard Modif ied 809001 * MILK,COW,WHOLE,FRESH,RAW *BOILED* 0.139 801044 * MAIZE FLOUR,YELLOW VARIETY,UNREFINED,RAW *BOILED* 0.110 95380 PORRIDGe, MaIZe-SOY FlOUR (TaSO) Standard Modif ied 801045 * CORN-SOY BLEND,(USAID/TASO),RAW *BOILED* 0.120 95381 PORRIDGe, MaIZe-SOY FlOUR (TaSO), W/SUGaR Standard Modif ied 20 A food composition tAble for centrAl And eAstern UgAndA Recipe/ Ingredient Code Recipe / Ingredient Name Ingredient Proportion Recipe Type 801045 * CORN-SOY bleND,(USaID/TaSO),RaW *bOIleD* 0.120 26002 SUGAR,CANE,ALL GRADE,RAW 0.060 95382 PORRIDGe, MaIZe-SOY FlOUR (TaSO), W/COW MIlK Standard Modif ied 809001 * MILK,COW,WHOLE,FRESH,RAW *BOILED* 0.139 801045 * CORN-SOY BLEND,(USAID/TASO),RAW *BOILED* 0.110 95390 PORRIDGe, MaIZe-SOY FlOUR Standard 801041 * MAIZE FLOUR,WHITE VARIETY,REFINED,RAW *BOILED* 0.060 807030 * SOYBEAN FLOUR,RAW *BOILED* 0.060 95400 Tea, blaCK, bReWeD, W/SUGaR Standard 26002 SUGAR,CANE,ALL GRADE,RAW 0.091 95401 Tea, COW MIlK aDDeD Standard 809001 * MILK,COW,WHOLE,FRESH,RAW *BOILED* 0.586 95403 Tea, W/COW MIlK & SUGaR Standard 809001 * MILK,COW,WHOLE,FRESH,RAW *BOILED* 0.686 26002 SUGAR,CANE,ALL GRADE,RAW 0.050 95701 PORRIDGe, SOY FlOUR Standard 801041 * MAIZE FLOUR,WHITE VARIETY,REFINED,RAW *BOILED* 0.060 807030 * SOYBEAN FLOUR,RAW *BOILED* 0.060 95703 PORRIDGe, SOY FlOUR, W/COW MIlK Standard 801041 * MAIZE FLOUR,WHITE VARIETY,REFINED,RAW *BOILED* 0.060 807030 * SOYBEAN FLOUR,RAW *BOILED* 0.060 809001 * MILK,COW,WHOLE,FRESH,RAW *BOILED* 0.054 96000 GReeN leaF SaUCe, COWPea leaVeS,FReSH, W/WO TOMaTOeS &/OR ONIONS Standard 818071 * COWPEA LEAVES,FRESH,RAW *BOILED* 0.334 829063 * TOMATO,RIPE,FRESH,RAW *BOILED* 0.240 829052 * ONION,LARGE BULB,FRESH,RAW *BOILED* 0.010 96002 GReeN leaF SaUCe,COWPea leaVeS,FReSH, W/WO TOMaTOeS &/OR ONIONS, G.NUTS (POWDeR/PaSTe) Standard 808010 * GROUNDNUTS,PASTE,RAW *BOILED* 0.236 818071 * COWPEA LEAVES,FRESH,RAW *BOILED* 0.178 96050 GReeN leaF SaUCe, aMaRaNTH leaVeS, W/WO TOMaTOeS &/OR ONIONS Standard Modif ied 818033 * AMARANTH LEAVES,FRESH,FRIED *BOILED* 0.394 818032 * AMARANTH LEAVES,FRESH,BOILED *BOILED* 0.197 829063 * TOMATO,RIPE,FRESH,RAW *BOILED* 0.084 21 HarvestPlus Recipe/ Ingredient Code Recipe / Ingredient Name Ingredient Proportion Recipe Type 818031 * AMARANTH LEAVES,FRESH,RAW *BOILED* 0.032 829052 * ONION,LARGE BULB,FRESH,RAW *BOILED* 0.014 829051 * ONION,SMALL BULB,FRESH,RAW *BOILED* 0.012 96130 GReeN leaF SaUCe,beaN leaVeS, W/WO TOMaTOeS &/OR ONIONS Standard 818071 * COWPEA LEAVES,FRESH,RAW *BOILED* 0.334 829063 * TOMATO,RIPE,FRESH,RAW *BOILED* 0.240 829051 * ONION,SMALL BULB,FRESH,RAW *BOILED* 0.010 96150 GReeN leaF SaUCe, SPIDeR PlaNT leaVeS, FReSH,W/WO TOMaTOeS &/OR ONIONS Standard Modif ied 818061 * SPIDER PLANT LEAVES,FRESH,RAW *BOILED* 0.300 818091 * COCOYAM LEAVES,FRESH,RAW *BOILED* 0.150 829052 * ONION,LARGE BULB,FRESH,RAW *BOILED* 0.002 96200 GReeN leaF SaUCe,OKRa leaVeS,FReSH, W/WO TOMaTOeS &/OR ONIONS Standard 818081 * OKRA LEAVES,FRESH,RAW *BOILED* 0.990 96350 GReeN leaF SaUCe,NaKaTI leaVeS,FReSH, W/WO TOMaTOeS &/OR ONIONS Standard Modif ied 818014 * SCARLET EGGPLANT (NAKATI) LEAVES,FRESH,FRIED *BOILED* 0.596 818011 * SCARLET EGGPLANT (NAKATI) LEAVES,FRESH,RAW *BOILED* 0.173 829063 * TOMATO,RIPE,FRESH,RAW *BOILED* 0.171 829051 * ONION,SMALL BULB,FRESH,RAW *BOILED* 0.060 96400 GReeN leaF SaUCe, PUMPKIN leaVeS, FReSH, W/WO TOMaTOeS &/OR ONIONS Standard Modif ied 818052 * PUMPKIN LEAVES,FRESH,BOILED *BOILED* 0.468 818058 * PUMPKIN LEAVES,FRESH,FRIED *BOILED* 0.258 829063 * TOMATO,RIPE,FRESH,RAW *BOILED* 0.058 829051 * ONION,SMALL BULB,FRESH,RAW *BOILED* 0.004 97171 MUGOYO, SWeeT POTaTO (WHITe), FReSH ROOT Standard Modif ied 803006 * SWEETPOTATO,WHITE,W/SKIN,FRESH,BOILED *BOILED* 1.000 97172 MUGOYO, SWeeT POTaTO (YellOW), FReSH ROOT Standard Modif ied 804006 * SWEETPOTATO,YELLOW,W/SKIN,FRESH,BOILED *BOILED* 1.000 97173 MUGOYO, SWeeT POTaTO (ORaNGe), FReSH ROOT Standard Modif ied 804106 * SWEETPOTATO,ORANGE,W/SKIN,FRESH,BOILED *BOILED* 1.000 97180 MUGOYO, SWeeT POTaTO (WHITe & YellOW), FReSH ROOT Standard 803006 * SWEETPOTATO,WHITE,W/SKIN,FRESH,BOILED *BOILED* 0.500 804006 * SWEETPOTATO,YELLOW,W/SKIN,FRESH,BOILED *BOILED* 0.500 97182 MUGOYO, SWeeT POTaTO (YellOW & ORaNGe), FReSH ROOT Standard Modif ied 22 A food composition tAble for centrAl And eAstern UgAndA Recipe/ Ingredient Code Recipe / Ingredient Name Ingredient Proportion Recipe Type 804006 * SWEETPOTATO,YELLOW,W/SKIN,FRESH,BOILED *BOILED* 0.500 804106 * SWEETPOTATO,ORANGE,W/SKIN,FRESH,BOILED *BOILED* 0.500 97184 MUGOYO, SWeeT POTaTO (WHITe,YellOW & ORaNGe), FReSH ROOT Standard Modif ied 803006 * SWEETPOTATO,WHITE,W/SKIN,FRESH,BOILED *BOILED* 0.333 804006 * SWEETPOTATO,YELLOW,W/SKIN,FRESH,BOILED *BOILED* 0.333 804106 * SWEETPOTATO,ORANGE,W/SKIN,FRESH,BOILED *BOILED* 0.333 97186 MUGOYO, SWeeT POTaTO (WHITe & ORaNGe), FReSH ROOT Standard Modif ied 803006 * SWEETPOTATO,WHITE,W/SKIN,FRESH,BOILED *BOILED* 0.500 804106 * SWEETPOTATO,ORANGE,W/SKIN,FRESH,BOILED *BOILED* 0.500 97200 MUGOYO, SWeeT POTaTO (WHITe), FReSH ROOT, W/beaNS, DRIeD Standard 803008 * SWEETPOTATO,WHITE,W/SKIN,FRESH,RAW *BOILED* 0.450 806010 * BEANS,PINTO(K20/NAMBALE),DRIED,BOILED *BOILED* 0.230 806110 * BEANS,CRANBERRY(KANYEBWA),DRIED,BOILED *BOILED* 0.180 803006 * SWEETPOTATO,WHITE,W/SKIN,FRESH,BOILED *BOILED* 0.130 97202 MUGOYO, SWeeT POTaTO (YellOW), FReSH ROOT, W/beaNS, DRIeD Standard 804008 * SWEETPOTATO,YELLOW,W/SKIN,FRESH,RAW *BOILED* 0.450 806010 * BEANS,PINTO(K20/NAMBALE),DRIED,BOILED *BOILED* 0.230 806110 * BEANS,CRANBERRY(KANYEBWA),DRIED,BOILED *BOILED* 0.180 804006 * SWEETPOTATO,YELLOW,W/SKIN,FRESH,BOILED *BOILED* 0.130 97204 MUGOYO, SWeeT POTaTO, (ORaNGe), FReSH, W/beaNS, DRIeD Standard Modif ied 804103 * SWEETPOTATO,ORANGE,W/SKIN,FRESH,RAW *BOILED* 0.450 806010 * BEANS,PINTO(K20/NAMBALE),DRIED,BOILED *BOILED* 0.230 806110 * BEANS,CRANBERRY(KANYEBWA),DRIED,BOILED *BOILED* 0.180 804106 * SWEETPOTATO,ORANGE,W/SKIN,FRESH,BOILED *BOILED* 0.130 97206 MUGOYO, SWeeT POTaTO (WHITe & YellOW), FReSH ROOT, W/beaNS, DRIeD Standard 806010 * BEANS,PINTO(K20/NAMBALE),DRIED,BOILED *BOILED* 0.230 803008 * SWEETPOTATO,WHITE,W/SKIN,FRESH,RAW *BOILED* 0.225 804008 * SWEETPOTATO,YELLOW,W/SKIN,FRESH,RAW *BOILED* 0.225 806110 * BEANS,CRANBERRY(KANYEBWA),DRIED,BOILED *BOILED* 0.180 803006 * SWEETPOTATO,WHITE,W/SKIN,FRESH,BOILED *BOILED* 0.065 804006 * SWEETPOTATO,YELLOW,W/SKIN,FRESH,BOILED *BOILED* 0.065 97208 MUGOYO, SWeeT POTaTO, (YellOW & ORaNGe), FReSH, W/beaNS, DRIeD Standard Modif ied 806010 * BEANS,PINTO(K20/NAMBALE),DRIED,BOILED *BOILED* 0.230 804008 * SWEETPOTATO,YELLOW,W/SKIN,FRESH,RAW *BOILED* 0.225 804103 * SWEETPOTATO,ORANGE,W/SKIN,FRESH,RAW *BOILED* 0.225 806110 * BEANS,CRANBERRY(KANYEBWA),DRIED,BOILED *BOILED* 0.180 23 HarvestPlus Recipe/ Ingredient Code Recipe / Ingredient Name Ingredient Proportion Recipe Type 804006 * SWEETPOTATO,YELLOW,W/SKIN,FRESH,BOILED *BOILED* 0.065 804106 * SWEETPOTATO,ORANGE,W/SKIN,FRESH,BOILED *BOILED* 0.065 97210 MUGOYO, SWeeT POTaTO, (WHITe,YellOW & ORaNGe), FReSH, W/beaNS, DRIeD Standard Modif ied 806010 * BEANS,PINTO(K20/NAMBALE),DRIED,BOILED *BOILED* 0.230 806110 * BEANS,CRANBERRY(KANYEBWA),DRIED,BOILED *BOILED* 0.180 803008 * SWEETPOTATO,WHITE,W/SKIN,FRESH,RAW *BOILED* 0.150 804008 * SWEETPOTATO,YELLOW,W/SKIN,FRESH,RAW *BOILED* 0.150 804103 * SWEETPOTATO,ORANGE,W/SKIN,FRESH,RAW *BOILED* 0.150 803006 * SWEETPOTATO,WHITE,W/SKIN,FRESH,BOILED *BOILED* 0.043 804006 * SWEETPOTATO,YELLOW,W/SKIN,FRESH,BOILED *BOILED* 0.043 804106 * SWEETPOTATO,ORANGE,W/SKIN,FRESH,BOILED *BOILED* 0.043 97212 MUGOYO, SWeeT POTaTO, (WHITe & ORaNGe), FReSH, W/beaNS, DRIeD Standard Modif ied 806010 * BEANS,PINTO(K20/NAMBALE),DRIED,BOILED *BOILED* 0.230 803008 * SWEETPOTATO,WHITE,W/SKIN,FRESH,RAW *BOILED* 0.225 804103 * SWEETPOTATO,ORANGE,W/SKIN,FRESH,RAW *BOILED* 0.225 806110 * BEANS,CRANBERRY(KANYEBWA),DRIED,BOILED *BOILED* 0.180 803006 * SWEETPOTATO,WHITE,W/SKIN,FRESH,BOILED *BOILED* 0.065 804106 * SWEETPOTATO,ORANGE,W/SKIN,FRESH,BOILED *BOILED* 0.065 97398 KaTOGO, MaTOOKe, W/WO TOMaTOeS aND/OR ONIONS Standard 805001 * BANANA,MATOOKE,GREEN,FRESH,RAW *BOILED* 0.730 729063 * TOMATO,RIPE,FRESH,RAW *FRIED* 0.134 729052 * ONION,LARGE BULB,FRESH,RAW *FRIED* 0.020 97399 KaTOGO, MaTOOKe, W/WO TOMaTOeS aND/OR ONIONS, VeGeTable OIl Standard 805001 * BANANA,MATOOKE,GREEN,FRESH,RAW *BOILED* 0.709 729063 * TOMATO,RIPE,FRESH,RAW *FRIED* 0.130 725004 * VEGETABLE OIL,MUKWANO,FORTIFIED,RAW *COOKED* 0.029 729052 * ONION,LARGE BULB,FRESH,RAW *FRIED* 0.020 97400 KaTOGO, MaTOOKe, beaNS, DRIeD, W/WO TOMaTOeS aND/OR ONIONS Standard 805001 * BANANA,MATOOKE,GREEN,FRESH,RAW *BOILED* 0.473 806009 * BEANS,PINTO(K20/NAMBALE),DRIED,RAW *BOILED* 0.120 806109 * BEANS,CRANBERRY(KANYEBWA),DRIED,RAW *BOILED* 0.070 806010 * BEANS,PINTO(K20/NAMBALE),DRIED,BOILED *BOILED* 0.060 729063 * TOMATO,RIPE,FRESH,RAW *FRIED* 0.030 729052 * ONION,LARGE BULB,FRESH,RAW *FRIED* 0.010 97401 KaTOGO, MaTOOKe, beaNS, DRIeD, W/WO TOMaTOeS aND/OR ONIONS, VeGeTable OIl Standard 805001 * BANANA,MATOOKE,GREEN,FRESH,RAW *BOILED* 0.464 806009 * BEANS,PINTO(K20/NAMBALE),DRIED,RAW *BOILED* 0.121 24 A food composition tAble for centrAl And eAstern UgAndA Recipe/ Ingredient Code Recipe / Ingredient Name Ingredient Proportion Recipe Type 806109 * BEANS,CRANBERRY(KANYEBWA),DRIED,RAW *BOILED* 0.065 806010 * BEANS,PINTO(K20/NAMBALE),DRIED,BOILED *BOILED* 0.060 729063 * TOMATO,RIPE,FRESH,RAW *FRIED* 0.028 725004 * VEGETABLE OIL,MUKWANO,FORTIFIED,RAW *COOKED* 0.020 729052 * ONION,LARGE BULB,FRESH,RAW *FRIED* 0.013 97402 KaTOGO, MaTOOKe, G.NUT, PaSTe/POWDeR, W/WO TOMaTOeS aND/OR ONIONS Standard 805001 * BANANA,MATOOKE,GREEN,FRESH,RAW *BOILED* 0.651 808007 * GROUNDNUTS,POWDER,RAW *BOILED* 0.083 729063 * TOMATO,RIPE,FRESH,RAW *FRIED* 0.050 729052 * ONION,LARGE BULB,FRESH,RAW *FRIED* 0.010 97403 KaTOGO, MaTOOKe, G.NUT, PaSTe/POWDeR, W/WO TOMaTOeS aND/OR ONIONS, VeGeTable OIl Standard 805001 * BANANA,MATOOKE,GREEN,FRESH,RAW *BOILED* 0.651 808007 * GROUNDNUTS,POWDER,RAW *BOILED* 0.083 729063 * TOMATO,RIPE,FRESH,RAW *FRIED* 0.050 729052 * ONION,LARGE BULB,FRESH,RAW *FRIED* 0.010 97450 KaTOGO, YaM, beaNS, DRIeD, W/WO TOMaTOeS aND/OR ONIONS Standard 802241 * YAM,(NDAGGU,BALUGGU,OTHERS),FRESH,RAW *BOILED* 0.473 806009 * BEANS,PINTO(K20/NAMBALE),DRIED,RAW *BOILED* 0.120 806109 * BEANS,CRANBERRY(KANYEBWA),DRIED,RAW *BOILED* 0.070 806010 * BEANS,PINTO(K20/NAMBALE),DRIED,BOILED *BOILED* 0.060 729063 * TOMATO,RIPE,FRESH,RAW *FRIED* 0.030 729052 * ONION,LARGE BULB,FRESH,RAW *FRIED* 0.010 97451 KaTOGO, YaM, beaNS, DRIeD, W/WO TOMaTOeS aND/OR ONIONS, VeGeTable OIl Standard 802241 * YAM,(NDAGGU,BALUGGU,OTHERS),FRESH,RAW *BOILED* 0.464 806009 * BEANS,PINTO(K20/NAMBALE),DRIED,RAW *BOILED* 0.121 806109 * BEANS,CRANBERRY(KANYEBWA),DRIED,RAW *BOILED* 0.065 806010 * BEANS,PINTO(K20/NAMBALE),DRIED,BOILED *BOILED* 0.060 729063 * TOMATO,RIPE,FRESH,RAW *FRIED* 0.028 725004 * VEGETABLE OIL,MUKWANO,FORTIFIED,RAW *COOKED* 0.020 729052 * ONION,LARGE BULB,FRESH,RAW *FRIED* 0.013 97498 KaTOGO, CaSSaVa, W/WO TOMaTOeS aND/OR ONIONS Standard Modif ied 802001 * CASSAVA,FRESH,RAW *BOILED* 0.295 802002 * CASSAVA,FRESH,BOILED *BOILED* 0.209 729063 * TOMATO,RIPE,FRESH,RAW *FRIED* 0.088 829051 * ONION,SMALL BULB,FRESH,RAW *BOILED* 0.007 97500 KaTOGO, CaSSaVa, beaNS, DRIeD, W/WO TOMaTOeS aND/OR ONIONS Standard 25 HarvestPlus Recipe/ Ingredient Code Recipe / Ingredient Name Ingredient Proportion Recipe Type 802001 * CASSAVA,FRESH,RAW *BOILED* 0.444 806009 * BEANS,PINTO(K20/NAMBALE),DRIED,RAW *BOILED* 0.110 806109 * BEANS,CRANBERRY(KANYEBWA),DRIED,RAW *BOILED* 0.100 729052 * ONION,LARGE BULB,FRESH,RAW *FRIED* 0.010 729063 * TOMATO,RIPE,FRESH,RAW *FRIED* 0.010 97501 KaTOGO, CaSSaVa, beaNS, DRIeD, W/WO TOMaTOeS aND/OR ONIONS, VeGeTable OIl Standard 802001 * CASSAVA,FRESH,RAW *BOILED* 0.436 806009 * BEANS,PINTO(K20/NAMBALE),DRIED,RAW *BOILED* 0.110 806109 * BEANS,CRANBERRY(KANYEBWA),DRIED,RAW *BOILED* 0.095 725004 * VEGETABLE OIL,MUKWANO,FORTIFIED,RAW *COOKED* 0.016 729063 * TOMATO,RIPE,FRESH,RAW *FRIED* 0.014 729052 * ONION,LARGE BULB,FRESH,RAW *FRIED* 0.010 97502 KaTOGO, CaSSaVa, G.NUT, PaSTe/POWDeR, W/WO TOMaTOeS aND/OR ONIONS Standard 802001 * CASSAVA,FRESH,RAW *BOILED* 0.660 808007 * GROUNDNUTS,POWDER,RAW *BOILED* 0.060 729052 * ONION,LARGE BULB,FRESH,RAW *FRIED* 0.000 729063 * TOMATO,RIPE,FRESH,RAW *FRIED* 0.000 99004 CabbaGe, GReeN leaVeS, W/WO TOMaTOeS &/OR ONIONS Standard Modif ied 829001 * CABBAGE,GREEN,FRESH,RAW *BOILED* 0.570 99100 eNTUla SaUCe, W/WO TOMaTOeS &/OR ONIONS Standard Modif ied 829091 * ENTULA (SOLANUM GILO),FRESH,RAW *BOILED* 0.325 829063 * TOMATO,RIPE,FRESH,RAW *BOILED* 0.046 99201 MUSHROOM SaUCe, W/WO TOMaTOeS, W/WO ONION, VeGeTable OIl Standard 829063 * TOMATO,RIPE,FRESH,RAW *BOILED* 0.182 829205 * MUSHROOMS,DRIED, RAW, *BOILED 0.132 829052 * ONION, LARGE BULB, FRESH, RAW *BOILED* 0.050 725001 * VEGETABLE OIL,UNSPECIFIED BRAND,RAW *COOKED* 0.016 99202 MUSHROOM SaUCe, W/WO TOMaTOeS, W/WO ONION Standard 829063 * TOMATO,RIPE,FRESH,RAW *BOILED* 0.185 829205 * MUSHROOMS,DRIED, RAW, *BOILED 0.134 829052 * ONION, LARGE BULB, FRESH, RAW *BOILED* 0.051 c/o International Food Policy Research Institute 2033 K Street, NW, Washington, DC 20006-1002 USA Phone: 1-202-862-5600 • Fax: 1-202-467-4439 • HarvestPlus@cgiar.org ISBN 978-0-9818176-2-0 Tech Mono 9_cover_web Tech Mono 9_inside