Vitamins

From Bradnor
Jump to navigation Jump to search

⇐ Food - nutrient values

  • nutrient values are expressed per 100g of the food except in the case of alcoholic beverages which are presented per 100ml and some fatty acids tabs that are per 100g Fatty Acid (FA) however most users require the fatty acid tabs with data per 100g Food.
  • a trace value for a nutrient is represented by Tr
  • where a nutrient is present in significant quantities, but there is no reliable information on the amount, the value is represented by N
  • the 2021 update to CoFID incorporates data from 2020 report on nutrient analysis of key cuts of pork including associated foods and recipes within the pork section. Data on the following foods have been corrected: vitamin C in watercress; iodine in soya yogurt; and vitamin E, sugars and biotin in boiled and steamed sweet potato. All other values remain unchanged from CoFID (2019).


Food name Retinol Carotene Total retinol equivalent Total Vitamin D Total Vitamin E Phylloquinone Thiamin Riboflavin Niacin Tryptophan divided by 60 Niacin equivalent Vitamin B6 Vitamin B12 Folate Pantothenate Biotin Vitamin C
Ackee, canned, drained 8 cans DG 554 0 N N 0.0 N 0.03 0.07 0.6 0.5 1,1 0.06 0.0 41 N N 30
Agar, dried Literature sources DG 0 0 0 0.0 Tr 0.01 0.22 0.2 N N Tr 0.0 0 Tr Tr 0
Agar, dried, soaked and drained Literature sources DG 0 0 0 0.0 Tr 0.01 0.04 0.1 N N Tr 0.0 0 Tr Tr 0
Alfalfa sprouts, raw Analytical and literature sources DG 0 96 16 0.0 N 0.04 0.06 0.5 0.6 1,1 0.03 0.0 36 0.56 N 2
Allspice, ground Literature sources H 0 325 54 0.0 N 0.10 0.06 2.9 N N N 0.0 0 N N 0
Almonds, flaked and ground 10 samples GA 14-801 14-855 50-972 0 0 0 0.0 23.96 0.21 0.75 3.1 3.4 6.5 0.15 0.0 48 0.44 64.0 0
Almonds, toasted Literature sources GA 14-803 0 1 Tr 0,0 23,90 0,00 0,08 1,20 3,6 3,5 7,1 0,14 0,0 55 0,32 49,0 0
Almonds, weighed with shells Calculated from 14-896 GA 14-883 0 Tr Tr 0,0 9,48 0,00 0,08 0,42 1,3 1,3 2,6 0,05 0,0 16 0,17 23,7 0
Almonds, whole kernels Literature sources, Prunus dulcis GA 0 1 Tr 0,0 25,63 0,00 0,21 1,14 3,6 3,4 7,0 0,14 0,0 44 0,47 64,0 0
Amaranth leaves, boiled in unsalted water Calculation from raw DG 0 1490 245 0.0 N 0.03 0.16 0.7 0.8 1,5 N 0.0 51 N N 31
Amaranth leaves, raw Literature sources DG 0 1725 285 0.0 N 0.07 0.22 0.7 0.9 1,6 N 0.0 85 N N 42
Amla Literature sources FA 0 9 1 0.0 N 0.03 0.01 0.2 N N N 0.0 N N N N
Anchovies, canned in oil, drained 10 samples, 4 brands JC 16-323 57 Tr 57 N N Tr 0.10 3.8 4.7 8.5 N 11.0 18 N N Tr
Anise seeds Literature sources H 0 N 0 0.0 N N N N N N N 0.0 0 N N 0
Apple juice concentrate, unsweetened, commerical 10 samples, 68.6 Brix; imported commercial concentrate PE 0 Tr Tr 0.0 0.02 0.01 0.02 0.7 0.1 0,8 0.07 0.0 1 0.22 2.0 49
Apple juice, clear, ambient and chilled 10 samples, 9 brands, from concentrate FC 14-271 0 Tr Tr 0.0 Tr 0.05 0.02 0.2 Tr 0.2 0.05 0.0 1 0.05 0.9 26
Apple sauce, homemade Recipe WC 17-608 0 0 0 0.0 0.10 0.03 0.01 0.1 0.1 0.2 0.04 0.0 1 Tr 0.7 9
Apples, cooking, baked with sugar, flesh only Calculated from 672g apple (14-342) and 40g sugar (17-061) FA 14-007 0 Tr Tr 0.0 0.12 0.02 0.04 0.2 0.1 0.3 0.06 0.0 Tr 0.12 1.1 14
Apples, cooking, baked with sugar, flesh only, weighed with skin Calculated from 14-344 using edible portion of 0.84 FA 14-008 0 Tr Tr 0.0 0.10 0.02 0.03 0.2 0.1 0.3 0.05 0.0 Tr 0.10 0.9 12
Apples, cooking, baked without sugar, flesh only Calculated from 14-320 FA 14-010 0 Tr Tr 0.0 0.13 0.02 0.04 0.2 0.1 0.3 0.06 0.0 Tr 0.13 1.2 15
Apples, cooking, baked without sugar, flesh only, weighed with skin Calculated from 14-342 using edible portion of 0.84 FA 14-011 0 Tr Tr 0.0 0.13 0.02 0.03 0.2 0.1 0.3 0.05 0.0 Tr 0.11 1.0 13
Apples, cooking, raw, flesh only, peeled Bramley apples and unspecified. Analytical data, 1985-86; and 2011-12 F 14-002 0 Tr Tr 0.0 0.12 0.04 0.02 0.1 0.1 0.2 0.06 0.0 5 Tr 1.2 14
Apples, cooking, raw, flesh only, weighed with skin and core Bramley variety; calculated from 14-362 F 14-003 0 Tr Tr 0.0 0.09 0.01 0.07 0.1 N N 0.04 0.0 Tr N 0.9 10
Apples, cooking, stewed with sugar, flesh only Calculated from stewed without sugar FA 14-004 0 Tr Tr 0.0 0.10 0.02 0.03 0.2 0.1 0.3 0.05 0.0 Tr 0.11 0.9 11
Apples, cooking, stewed without sugar, flesh only 22 samples, autumn and winter, UK grown pre-packed and loose, including Bramley and unspecified varieties FA 0 Tr Tr 0.0 0.11 0.02 0.03 0.2 0.1 0.3 0.05 0.0 Tr 0.11 1.0 12
Apples, eating, dried 6 samples, 3 brands and calculation from 14-014 FA 0 91 15 0.0 1.45 N N N 0.3 N N 0.0 Tr Tr N Tr
Apples, eating, raw, flesh and skin 22 samples, autumn and winter, UK grown and imported, pre-packed and loose, including Gala, Braeburn, Golden Delicious, Pink Lady, Cox and Granny Smith FA 14-012 0 14 2 0.0 0.09 5.60 0.04 0.04 0.1 Tr 0.1 0.07 0.0 Tr 0.10 1.1 6
Apples, eating, raw, flesh and skin, weighed with core Calculated from 14-319 using edible portion of 0.87 FA 14-013 0 12 2 0.0 0.08 4.87 0.03 0.03 0.1 Tr 0.1 0.06 0.0 Tr 0.09 1.0 5
Apricots, dried No stones FA 0 645 105 0.0 N Tr 0.20 3.0 0.6 3,6 0.17 0.0 14 0.70 N Tr
Apricots, dried, stewed with sugar Calculated from 450g fruit, 770g water, 54g sugar FA 0 255 43 0.0 N Tr 0.06 0.9 0.2 1,1 0.05 0.0 1 0.21 N Tr
Apricots, dried, stewed without sugar Calculated from 450g fruit, 770g water FA 0 265 44 0.0 N Tr 0.06 0.9 0.3 1,2 0.06 0.0 1 0.22 N Tr
Apricots, raw, flesh and skin 18 samples FA 50-860 0 405 67 0.0 N 0.04 0.05 0.5 0.1 0,6 0.08 0.0 5 0.24 N 6
Apricots, raw, flesh and skin, weighed with stones Calculated from 14-025 FA 50-861 0 375 63 0.0 N 0.04 0.05 0.5 0.1 0,6 0.07 0.0 5 0.22 N 5
Apricots, ready-to-eat, semi-dried 10 samples, 8 products, including soft, ready-to-eat and partially rehydrated FA 14-036 0 550 92 0,0 3,68 0,02 0,01 2,5 0,1 2,6 0,09 0,0 13 0,26 0,5 1
Apricots, stewed with sugar 1000g fruit, 100g water, 120g sugar; stones removed FA 0 105 17 0.0 N 0.02 0.03 0.5 0.1 0,6 0.05 0.0 Tr 0.15 N 4
Apricots, stewed with sugar, weighed with stones Calculated from 14-027 FA 0 98 16 0.0 N 0.02 0.03 0.5 0.1 0,6 0.05 0.0 Tr 0.14 N 4
Apricots, stewed without sugar 500g fruit, 75g water; stones removed FA 0 110 18 0.0 N 0.03 0.03 0.3 0.1 0,4 0.05 0.0 1 0.15 N 4
Apricots, stewed without sugar, weighed with stones Calculated from 14-029 FA 0 100 17 0.0 N 0.03 0.03 0.3 0.1 0,4 0.05 0.0 1 0.14 N 4
Arrowhead, boiled in unsalted water Calculated from raw DG 0 0 0 0.0 Tr 0.13 0.03 1.2 N N N 0.0 N N N 1
Arrowhead, raw Literature sources DG 0 0 0 0.0 Tr 0.16 0.04 1.4 N N N 0.0 N N N 5
Arrowroot 2 samples from different shops AA 0 0.0 Tr Tr Tr Tr 0.1 0,1 Tr 0.0 Tr Tr Tr 0
Artichoke, globe, base of leaves and heart, boiled in unsalted water Base of leaves and heart; boiled 35 minutes DG 0 90 15 0.0 0.19 Tr 0.02 1.0 0.5 1,5 0.02 0.0 50 0.34 4.1 1
Artichoke, globe, boiled, weighed as served Calculated from boiled in unsalted water DG 0 39 6 0.0 0.08 Tr 0.01 0.4 0.2 0,6 0.01 0.0 21 0.15 1.8 Tr
Artichoke, globe, raw Literature sources DG 0 90 15 0.0 0.19 0.06 0.05 1.3 0.5 1,8 0.03 0.0 68 0.34 4.1 2
Artichoke, Jerusalem, boiled in unsalted water, flesh only Boiled 20 minutes DG 0 20 3 0.0 0.20 0.10 Tr 0.9 0.4 1,3 N 0.0 N N N 2
Asafoetida Resin from root of Ferula plant. Literature sources H 0 4 1 0.0 N Tr 0.04 0.3 N N N 0.0 N N N 0
Asparagus, grilled Calculated from steamed. Water and fat analysed, 2017. 7 samples, fresh, imported, including tips and thicker stems. Tough base of stems removed, grilled for 4-6 minutes DG 0 232 39 0,0 1,74 0,11 0,17 1,8 0,6 2,4 0,18 0,0 122 0,38 0,3 10
Asparagus, raw Tough base of stems removed DG 50-737 0 315 53 0.0 1.16 0.16 0.06 1.0 0.5 1.5 0.09 0.0 175 0.17 0.4 12
Asparagus, roasted in rapeseed oil Calculated from steamed. Water and fat analysed, 2017. 7 samples, fresh, imported, including tips and thicker stems, tough base of stems removed. Roasted in 0.5-1 tbsp oil for 10 minutes DG 0 234 39 0,0 1,69 0,11 0,17 1,8 0,7 2,5 0,18 0,0 123 0,39 0,3 10
Asparagus, steamed 11 samples, fresh, UK and imported, including tips and thicker stems. Tough base of stems removed, steamed for 3-18 minutes DG 0 194 32 0,0 1,45 0,09 0,14 1,5 0,5 2,0 0,15 0,0 102 0,32 0,3 8
Aubergine, flesh and skin, boiled in unsalted water 11 samples, UK and imported. Cut into chunks and boiled for 10-30 minutes DG 0 33 6 0,0 0,02 0,01 0,01 0,1 0,2 0,3 0,03 0,0 7 0,04 0,4 1
Aubergine, flesh and skin, roasted in rapeseed oil 11 samples, UK and imported, roasted in a small amount of rapeseed oil for 20-30 minutes DG 0 94 16 0,0 0,75 0,03 0,03 0,3 0,6 0,9 0,09 0,0 20 0,11 1,0 3
Aubergine, fried in butter Calculation from fried in corn oil DG 0 125 21 0.0 5.50 0.00 Tr Tr 0.2 0,2 0.07 0.0 5 0.07 N 1
Aubergine, fried in corn oil Sliced; shallow fried 10 minutes DG 50-740 0 125 21 0.0 5.50 10.30 Tr Tr Tr 0.2 0.2 0.07 0.0 5 0.07 N 1
Aubergine, fried in rapeseed oil Calculated from fried in corn oil and 17-686 DG 13-413 0 125 21 0.0 7.03 0.00 Tr Tr 0.2 0.2 0.07 0.0 5 0.07 N 1
Aubergine, raw Ends trimmed DG 50-739 0 70 12 0.0 0.03 6.10 0.02 0.01 0.1 0.2 0.3 0.08 0.0 18 0.08 N 4
Aubergine, stuffed with lentils and vegetables Recipe from dietary survey records. Whole dish consumed DR 0 125 21 0.0 1.21 0.04 0.03 0.5 0.3 0,8 0.09 0.0 10 N N 3
Aubergine, stuffed with rice Rice, tomato, onion and raisin stuffing. Recipe from review of recipe collection. Whole dish consumed DR 15-385 0 143 24 0.0 0.50 0.04 0.01 0.4 0.4 0.8 0.09 0.0 12 0.12 N 5
Aubergine, stuffed with vegetables, cheese topping Tomato, mushroom and onion stuffing. Recipe from review of recipe collection. Whole dish consumed DR 15-386 52 273 98 0.0 1.24 0.07 0.12 0.9 1.3 2.2 0.13 0.3 34 0.73 N 7
Avocado, Fuerte, flesh only 10 samples and literature FA 0 16 3 0.0 3.20 0.12 0.19 1.0 0.4 1,4 0.34 0.0 13 1.10 3.6 5
Avocado, Fuerte, flesh only, weighed with skin and stone Calculated from 14-039 FA 0 11 2 0.0 2.27 0.09 0.13 0.7 0.3 1,0 0.24 0.0 9 0.78 2.6 3
Avocado, Hass, flesh only 11 samples, imported, Hass variety, ripe and ripen at home FA 14-041 14-037 0 16 3 0,0 2,19 0,09 0,09 2,1 0,4 2,5 0,30 0,0 31 1,34 2,4 1
Avocado, Hass, flesh only, weighed with skin and stone Calculated from 14-386 FA 14-042 14-038 0 11 2 0,0 1,51 0,06 0,06 1,5 0,3 1,8 0,21 0,0 22 0,92 1,6 1
Ayr, raw Literature sources. Imported frozen from Bangladesh JA Tr Tr Tr Tr N N N 0.5 3.0 3,5 N N N N N Tr
Babaco, flesh only Literature sources FA 0 175 29 0.0 N 0.03 0.04 0.7 N N N 0.0 N N N 26
Bacha, raw Literature sources. Imported frozen from Bangladesh JC N Tr N N N N N 0.6 3.4 4,0 N N N N N Tr
Bacon loin steaks, lean, grilled 7 samples; smoked and unsmoked, loose and prepacked Danish bacon MAA 19-019 Tr Tr Tr 0.3 0.04 1.19 0.13 7.8 4.8 12.6 0.58 1.0 3 1.35 5.0 Tr
Bacon rashers, back, dry-cured, grilled 7 samples; smoked and unsmoked, loose and prepacked British and Irish bacon MAA 19-006 Tr Tr Tr 0.8 0.08 1.09 0.19 8.5 3.5 12.0 0.56 1.0 3 1.48 6.0 Tr
Bacon rashers, back, dry-fried 10 samples; smoked and unsmoked, loose and prepacked British, Danish and Dutch bacon MAA 19-002 Tr Tr Tr 0.6 0.07 0.86 0.14 6.8 4.4 11,2 0.53 1.0 2 1.26 5.0 Tr
Bacon rashers, back, fat trimmed, grilled 15 samples; smoked and unsmoked, loose and prepacked British, Danish and Dutch bacon, back fat removed MAA 19-008 Tr Tr Tr 0.7 0.07 0.98 0.17 7.7 4.7 12,4 0.50 1.0 3 1.34 5.0 Tr
Bacon rashers, back, fat trimmed, raw 24 samples, back fat removed. MLC data and calculation from 19-499 MAA 19-007 Tr Tr Tr 0.5 0.05 Tr 0.68 0.12 5.4 3.3 8,7 0.35 1.0 2 0.93 4.0 Tr
Bacon rashers, back, grilled 15 samples; smoked and unsmoked, loose and prepacked British, Danish and Dutch bacon MAA 19-003 Tr Tr Tr 0.6 0.07 1.16 0.15 7.2 3.8 11,0 0.52 1.0 5 1.24 3.0 Tr
Bacon rashers, back, grilled crispy 10 samples; smoked and unsmoked, loose and prepacked British, Danish and Dutch bacon MAA 19-004 Tr Tr Tr 1.0 0.10 1.38 0.24 10.8 6.6 17,4 0.71 1.0 4 1.34 5.0 Tr
Bacon rashers, back, microwaved 15 samples; smoked and unsmoked, loose and prepacked British, Danish and Dutch bacon MAA 19-005 Tr Tr Tr 0.6 0.07 1.10 0.16 7.9 4.4 12.3 0.55 1.0 2 1.26 5.0 Tr
Bacon rashers, back, raw 10 samples; smoked and unsmoked, loose and prepacked British, Danish and Dutch bacon MAA 19-001 Tr Tr Tr 0.3 0.02 0.63 0.11 5.6 2.6 8.2 0.46 Tr 3 1.00 2.0 1
Bacon rashers, back, reduced salt, grilled 6 samples; smoked and unsmoked, loose and prepacked British and Danish bacon MAA Tr Tr Tr 0.6 0.07 0.92 0.16 7.2 4.4 11,6 0.47 1.0 2 1.25 5.0 Tr
Bacon rashers, back, smoked, grilled 9 samples; loose and prepacked British and Danish bacon MAA 19-010 Tr Tr Tr 0.6 0.07 0.90 0.16 7.0 4.3 11.3 0.46 1.0 2 1.22 5.0 Tr
Bacon rashers, back, sweetcure, grilled 9 samples; smoked and unsmoked, loose and prepacked British and Danish bacon MAA 19-011 Tr Tr Tr 0.6 0.07 0.91 0.16 7.1 4.4 11.5 0.47 1.0 3 1.24 5.0 Tr
Bacon rashers, back, 'tendersweet', grilled 10 samples; smoked and unsmoked, loose and prepacked British bacon MAA 19-012 Tr Tr Tr 0.6 0.08 1.01 0.18 7.9 4.8 12.7 0.51 1.0 3 1.37 5.0 Tr
Bacon rashers, middle, fried in corn oil 9 samples; smoked and unsmoked, loose and prepacked British and Danish bacon MAA 19-014 Tr Tr Tr 0.6 N 0.64 0.14 7.3 4.3 11.6 0.46 1.0 6 1.22 5.0 Tr
Bacon rashers, middle, grilled 9 samples; smoked and unsmoked, loose and prepacked British and Danish bacon MAA 19-015 Tr Tr Tr 0.6 0.13 0.77 0.17 7.5 5.1 12,6 0.42 1.0 3 1.27 6.0 Tr
Bacon rashers, middle, raw 9 samples; smoked and unsmoked, loose and prepacked British and Danish bacon MAA 19-013 Tr Tr Tr 0.5 0.07 0.58 0.11 4.9 2.5 7.4 0.41 1.0 5 0.99 3.0 Tr
Bacon rashers, streaky, fried in corn oil 10 samples; smoked and unsmoked, loose and prepacked British and Danish bacon MAA 19-017 Tr Tr Tr 0.6 N 0.75 0.14 7.1 4.4 11.5 0.47 1.0 1 1.24 5.0 Tr
Bacon rashers, streaky, grilled 10 samples; smoked and unsmoked, loose and prepacked British and Danish bacon MAA 50-359 Tr Tr Tr 0.7 0.07 0.70 0.17 6.3 4.3 10,6 0.40 1.0 3 1.22 4.0 Tr
Bacon rashers, streaky, raw 10 samples; smoked and unsmoked, loose and prepacked British and Danish bacon MAA 50-351 Tr Tr Tr 0.9 0.07 0.45 0.14 4.7 2.7 7,4 0.30 1.0 3 0.92 2.0 Tr
Bacon, fat only, average, cooked Fat from five different cuts MAA 50-339 Tr Tr Tr N 0.36 Tr N N N 1.7 N N Tr Tr N Tr 0
Bacon, fat only, average, raw Fat from five different cuts MAA 50-338 Tr Tr Tr Tr 0.11 N N N 0.9 N N Tr Tr N Tr 0
Bagels, plain 2 brands AP 11-534 0 0 0 0.0 N N N N N N N 0.0 N N N 0
Baked beans, canned in barbecue sauce 5 cans (Heinz), and manufacturer's data DB 13-051 0 N N 0.0 N N N N 0.9 N N 0.0 N N N Tr
Baked beans, canned in tomato sauce 16 samples, 9 brands DB 0 23 4 0.0 0.35 0.21 0.03 0.7 1.0 1.7 0.13 0.0 29 0.11 2.5 Tr
Baked beans, canned in tomato sauce, reduced sugar, reduced salt Estimated from 13-532 and industry data DB 0 23 4 0.0 0.35 0.21 0.03 0.7 1.0 1.7 0.13 0.0 29 0.11 2.5 Tr
Baked beans, canned in tomato sauce, with pork sausages LGC; 10 cans, 3 brands DB 13-048 Tr 56 9 Tr N 0.08 0.07 0.1 1.1 1.2 0.12 N 16 N N Tr
Baking fat and margarine (75-90% fat), hard block 10 samples, 4 products, including Stork and own brands BTM 17-539 17-018 796 655 905 8.8 12.20 Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr 0
Baking powder 6 samples of the same brand WY 50-1174 0 0 0 0.0 Tr Tr Tr Tr 1.0 1.0 Tr 0.0 Tr Tr Tr 0
Banana bread, homemade Recipe AN 11-573 N 81 N N N 0.11 0.07 0.6 0.9 1.5 0.17 0.2 11 0.32 4.1 2
Banana split, homemade Recipe BP 12-447 106 77 119 0.0 0.83 0.14 0.16 0.6 0.5 1.1 0.13 0.4 12 0.39 3.8 4
Bananas, flesh only 11 samples, including Fairtrade and organic, pre-packed and loose FA 14-045 0 26 4 0.0 0.16 0.06 0.15 0.04 0.7 0.2 0.9 0.31 0.0 14 0.35 2.5 9
Bananas, raw, flesh only, weighed with skin Calculated from 14-318 using edible factor of 0.87 FA 14-318 0 16 3 0.0 0.10 0.04 0.09 0.03 0.5 0.2 0.7 0.20 0.0 9 0.22 1.6 5
Bannocks, made with beremeal, homemade Recipe AF 11-627 3 1 3 Tr 0.63 0.19 0.12 3.0 2.2 5.2 0.27 0.0 17 0.45 6.5 Tr
Bannocks, made with wheat flour, homemade Recipe AF 11-628 3 1 3 Tr 0.46 0.18 0.09 1.3 1.9 3.2 0.12 0.0 8 0.35 2.2 Tr
Barbecue sauce Literature sources (1980) WCN 17-289 0 505 84 0.0 0.91 0.03 0.02 0.4 0.1 0.5 0.04 0.0 5 0.10 1.0 3
Barbecue sauce, homemade Recipe WC 17-609 228 194 260 0.2 0.77 0.10 0.17 0.6 0.7 1.3 0.12 0.1 5 0.10 0.7 2
Barcelona nuts, Kernel only Kernel only GA 0 0 0 0.0 N 0.11 N N 3.1 N N 0.0 N N N Tr
Barcelona nuts, kernel only, weighed with shells Calculated from 14-804 GA 0 0 0 0.0 N 0.07 N N 1.9 N N 0.0 N N N Tr
Barley water, diluted Calculated from 50g concentrate to 200ml water PCC 17-186 0 126 21 0.0 N Tr Tr 0.0 Tr Tr 0.00 0.0 1 Tr Tr 2
Barley water, undiluted Orange and lemon flavours PCC 17-185 0 630 105 0.0 N Tr Tr 0.1 Tr 0.1 0.01 0.0 5 Tr Tr 10
Barley, pearl, boiled 2 samples from different shops, boiled in water AA 0 0.0 0.10 0.02 0.01 0.5 0.8 1,3 0.04 0.0 3 0.10 Tr 0
Barley, pearl, raw 2 samples from different shops; literature sources AA 0 0.0 0.40 0.12 0.05 2.5 2.3 4,8 0.22 0.0 20 0.50 N 0
Basil, dried, ground Literature sources H 0 5630 940 0.0 N 0.15 0.32 6.9 3.7 1,6 N 0.0 0 N N 0
Basil, fresh 6 samples and literature sources H 0 3950 660 0.0 N 0.08 0.31 1.1 N N N 0.0 N N N 26
Bass, sea, flesh only, baked 10 samples, 10 products, frozen and chilled JA 24 Tr 24 Tr 0.33 0.19 0.18 2.6 4.9 7.5 0.14 2.9 4 0.63 2.5 Tr
Bass, sea, flesh only, baked, weighed with bones and skin Calculated from baked 16-386 using edible conversion factor 0.89 JA 21 Tr 21 Tr 0.29 0.17 0.16 2.3 4.4 6.7 0.12 2.6 4 0.56 2.2 Tr
Bass, sea, flesh only, raw 10 samples, 10 products, frozen and chilled JA 34 Tr 34 Tr 0.48 0.39 0.20 3.0 4.4 7.4 0.37 3.0 5 0.73 2.5 Tr
Bass, sea, flesh only, raw, weighed with bones and skin Calculated from 16-385 using edible conversion factor of 0.86 JA 29 Tr 29 Tr 0.41 0.34 0.17 2.6 3.8 6.4 0.32 2.6 4 0.63 2.2 Tr
Bay leaf, dried Reviewed 2013. LGC, Fruit and Vegetables, 1989-1990; Polacchi et al. (1982) Food composition tables for the near east; and Leung et al. (1972) Food composition table for use in East Asia H 0 3710 620 0.0 N 0.01 0.42 2.0 1.9 3,9 N 0.0 0 N N 0
Bean loaf, mixed beans, homemade Recipe from dietary survey records DR 15-387 0 154 26 0.0 1.98 0.20 0.08 1.1 1.3 2.4 0.15 0.0 52 N N 4
Beanburger, aduki, fried in rapeseed oil, homemade Recipe DR 15-388 11 99 28 0.3 N 15.47 0.22 0.10 0.8 1.6 2.4 N 0.2 N N N 4
Beanburger, butter bean, fried in rapeseed oil, homemade Recipe DR 15-389 0 2073 346 0.0 N 11.14 0.67 0.23 1.4 1.9 3.3 0.28 2.2 387 N N 1
Beanburger, red kidney bean, fried in rapeseed oil Recipe from Leeds Polytechnic DR 15-390 0 2076 346 0.0 2.26 11.14 0.33 0.25 1.6 1.2 2.3 0.14 0.3 57 0.20 N 1
Beanburger, soya, fried in rapeseed oil Recipe from review of recipe collection DR 15-366 10 175 40 0.3 2.28 14.74 0.24 0.10 0.8 1.9 2.1 0.19 0.2 39 0.27 17.8 5
Beans, aduki, whole, dried, boiled in unsalted water Analysis and calculation from dried DB 50-693 0 6 1 0.0 N 0.14 0.08 0.9 1.5 2,4 N 0.0 N N N Tr
Beans, aduki, whole, dried, raw 6 samples, whole beans DB 50-692 0 12 2 0.0 N 0.45 0.22 2.6 3.2 5,8 N 0.0 N N N Tr
Beans, balor, ends trimmed, raw 5 samples DB 0 N N 0.0 N 0.12 0.10 0.5 0.4 0,9 N 0.0 N N N N
Beans, blackeye, whole, dried, boiled in unsalted water Soaked and boiled DB 50-701 0 13 2 0.0 N 0.19 0.05 0.5 1.9 2.4 0.10 0.0 210 0.30 7.0 Tr
Beans, blackeye, whole, dried, raw Analysis and literature sources DB 50-700 0 35 6 0.0 N 0.87 0.19 2.1 5.0 7,1 0.36 0.0 630 1.50 18.4 1
Beans, broad, dried, raw Literature sources DB 0 N N 0.0 N 0.50 0.26 2.6 4.2 6,8 0.37 0.0 N 0.97 N Tr
Beans, broad, whole, boiled in unsalted water 11 samples, UK, fresh. Removed from pods and boiled for 3-10 minutes DB 13-066 0 97 16 0,0 0,40 0,15 0,14 1,7 1,2 2,9 0,16 0,0 66 0,96 1,5 2
Beans, broad, whole, raw Without pods DB 0 170 28 0.0 0.46 0.04 0.04 3.2 0.9 4,1 0.06 0.0 145 4.94 2.7 32
Beans, butter, canned, re-heated, drained 10 cans, 5 brands, no added salt DB 13-429 0 Tr Tr 0.0 0.33 0.05 0.03 0.2 0.9 1.1 0.05 0.0 12 N N Tr
Beans, butter, dried, boiled in unsalted water 7 samples, 6 products, soaked and boiled for 25-75 minutes DB 13-071 0 Tr Tr 0,0 0,40 0,16 0,05 0,4 1,1 1,5 0,16 0,0 N 0,42 N Tr
Beans, butter, dried, raw Analysis and literature sources DB 0 Tr Tr 0.0 1.13 0.45 0.13 2.5 3.1 5,6 0.51 0.0 N 1.30 N Tr
Beans, cannellini, canned, re-heated, drained 10 samples, 7 products, canned in water, no added salt. Heated for 3-5 minutes before draining DB 0 N N 0,0 0,27 0,04 0,03 1,0 1,3 2,3 0,06 0,0 8 1,30 0,2 Tr
Beans, chick peas, canned, re-heated, drained Fibre only analysed. 10 samples, 7 products, whole peas, canned in water, no added salt. Heated for 3-5 minutes before draining DB 13-560 0 23 4 0,0 1,70 0,14 0,03 0,7 1,3 2,0 0,38 0,0 35 0,37 1,3 Tr
Beans, chick peas, Kabuli, split, dried, boiled in unsalted water Soaked and boiled DB 0 20 3 0.0 1.07 0.10 0.07 0.7 1.1 1,8 0.14 0.0 54 0.29 N Tr
Beans, chick peas, Kabuli, split, dried, raw No seed coat. Literature sources DB 0 55 9 0.0 2.88 0.39 0.24 1.9 3.0 4,9 0.53 0.0 180 1.59 N Tr
Beans, chick peas, Kabuli, whole, dried, boiled in unsalted water 10 samples, 10 products, soaked and boiled for 45-100 minutes DB 13-430 0 23 4 0,0 1,70 2,24 0,14 0,03 0,7 1,3 2,0 0,38 0,0 35 0,37 1,3 Tr
Beans, chick peas, Kabuli, whole, dried, raw Analytical and literature sources. DB 50-704 0 60 10 0.0 2.88 8.92 0.39 0.24 1.9 2.9 4,8 0.53 0.0 180 1.59 N Tr
Beans, cluster, raw 5 samples. Ends trimmed DB 0 N N 0.0 N 0.24 0.13 0.5 0.6 1,1 N 0.0 N N N N
Beans, edamame, frozen, boiled in unsalted water 7 samples, 5 products, including shelled and in pods. Boiled for 3-6 minutes, pods discarded DB 0 N N 0,0 2,49 0,14 0,06 2,1 2,7 4,8 0,31 0,0 15 2,80 1,7 11
Beans, green, boiled in unsalted water As raw, boiled for 3-6 minutes, not runner bean DB 13-432 0 143 24 0.0 0.26 0.08 0.08 0.7 0.4 1.1 0.02 0.0 58 0.12 0.7 6
Beans, green, raw 22 samples, autumn and winter, UK grown and imported, pre-packed and loose, including dwarf, fine and extra fine, not runner bean DB 13-431 0 253 42 0.0 0.44 39.00 0.12 0.09 0.8 0.4 1.2 0.06 0.0 58 0.11 1.0 8
Beans, haricot, canned, re-heated, drained 6 samples, 4 products, canned in water, no added salt. Heated for 2-5 minutes before draining DB 0 Tr Tr 0,0 0,07 0,10 0,04 0,6 1,1 1,7 0,12 0,0 N 0,17 0,9 Tr
Beans, haricot, whole, dried, boiled in unsalted water Soaked 24 hours, boiled 2 hours DB 0 Tr Tr 0.0 0.07 0.10 0.04 0.6 1.1 1,7 0.12 0.0 N 0.17 N Tr
Beans, haricot, whole, dried, raw Whole beans DB 0 Tr Tr 0.0 0.21 0.45 0.13 2.5 3.4 5,9 0.56 0.0 N 0.70 N Tr
Beans, mung, dahl, dried, boiled in unsalted water Split beans, no seed coat, soaked and boiled. Literature sources DB 0 12 2 0.0 N 0.09 0.07 0.5 1.3 1,8 0.07 0.0 35 0.41 N Tr
Beans, mung, dahl, dried, raw Split beans, no seed coat. Literature sources DB 0 24 6 0.0 N 0.36 0.26 2.1 3.8 5,9 0.38 0.0 140 1.91 N Tr
Beans, mung, whole, dried, boiled in unsalted water 6 samples, 6 products, soaked and boiled for 30-45 minutes DB 13-097 0 12 2 0,0 0,67 0,09 0,07 0,5 1,2 1,7 0,07 0,0 35 0,41 0,9 Tr
Beans, mung, whole, dried, raw Literature sources DB 50-714 0 24 4 0.0 N 0.36 0.26 2.1 3.8 5,9 0.38 0.0 140 1.91 N Tr
Beans, papri, raw Ends trimmed; 5 samples DB 0 N N 0.0 N 0.16 0.22 0.8 0.9 1,7 N 0.0 N N N N
Beans, pigeon peas, dahl, dried, boiled in unsalted water Soaked and boiled. Split peas, no seed coat. Literature sources DB 0 11 2 0.0 N 0.15 0.04 0.7 0.7 1,4 N 0.0 25 N N Tr
Beans, pigeon peas, dahl, dried, raw Split peas, no seed coat. Literature sources DB 0 30 5 0.0 N 0.86 0.13 2.3 1.7 4,0 N 0.0 100 N N Tr
Beans, pigeon peas, whole, dried, boiled in unsalted water Literature sources DB 0 11 2 0.0 N 0.15 0.04 0.7 0.7 1,4 N 0.0 25 N N Tr
Beans, pigeon peas, whole, dried, raw Literature sources DB 0 30 5 0.0 N 0.86 0.13 2.3 1.6 3,9 N 0.0 100 N N Tr
Beans, pinto, dried, boiled in unsalted water Whole beans. Literature sources DB 0 Tr Tr 0.0 N 0.23 0.06 0.3 1.4 1,7 0.15 0.0 145 0.29 N 2
Beans, pinto, dried, raw Whole beans. Literature sources DB 0 6 1 0.0 N 0.68 0.19 1.3 3.4 4,7 0.45 0.0 520 0.76 N 7
Beans, pinto, re-fried beans Literature sources DB 0 N N 0.0 N 0.05 0.05 0.5 1.0 1,5 N 0.0 N N N 6
Beans, red kidney, canned in water, re-heated, drained Fibre only analysed. 10 samples, 9 products, heated for 3-5 minutes DB 13-561 0 4 1 0,0 0,52 0,10 0,03 0,7 1,6 2,3 0,07 0,0 45 0,15 0,5 Tr
Beans, red kidney, dried, boiled in unsalted water 10 samples, 9 products, soaked and boiled for 40-70 minutes DB 13-110 0 4 1 0,0 0,52 0,10 0,03 0,7 1,6 2,3 0,07 0,0 45 0,15 0,5 Tr
Beans, red kidney, dried, raw Whole beans. Analytical and literature sources DB 50-716 0 11 2 0.0 0.52 0.65 0.19 2.1 3.5 5.6 0.40 0.0 130 0.78 N 4
Beans, runner, boiled in unsalted water 11 samples, mixture of UK and imported, fresh. Tops, tails and strings removed, boiled for 5-6 minutes DB 13-114 0 72 12 0,0 0,23 26,00 0,05 0,02 Tr 0,3 0,3 0,04 0,0 42 0,04 0,5 2
Beans, runner, raw Ends and sides trimmed DB 50-719 0 145 24 0.0 0.23 26.00 0.06 0.03 Tr 0.4 0.4 0.08 0.0 60 0.05 0.7 18
Beans, soya, dried, boiled in unsalted water Whole beans. Analysis and literature sources DB 50-722 0 6 1 0.0 1.13 0.12 0.09 0.5 2.2 2.7 0.23 0.0 54 0.18 25.0 Tr
Beans, soya, dried, raw Whole beans. Analysis and literature sources DB 50-721 0 12 2 0.0 2.90 0.61 0.27 2.2 5.7 7.9 0.38 0.0 370 0.79 65.0 Tr
Beans, sword, raw Literature sources DB 0 24 4 0.0 N 0.08 0.08 0.5 0.6 1,1 N 0.0 N N N 12
Beansprouts, mung, boiled in unsalted water Boiled 4 minutes DB 13-053 0 46 8 0.0 N 0.09 0.05 0.3 0.4 0,7 0.07 0.0 17 0.24 N 2
Beansprouts, mung, raw As purchased DB 13-052 50-696 0 40 7 0.0 N Tr 0.11 0.04 0.5 0.5 1.0 0.10 0.0 61 0.38 N 7
Beansprouts, mung, stir-fried in rapeseed oil 6 samples; stir-fried 2 minutes. And calculated from raw DB 13-427 0 24 4 0.0 N 6.40 0.06 0.02 0.3 0.3 0.6 0.07 0.0 43 0.23 N 7
Beef bourguignon, homemade Recipe MR 19-330 Tr 19 3 0.4 0.77 0.09 0.17 2.4 2.7 5.1 0.24 0.9 6 0.67 2.9 1
Beef bourguignonne, made with lean beef, homemade Recipe MR 19-331 Tr 19 3 0.5 0.46 0.09 0.17 2.7 2.8 5.5 0.27 0.9 7 0.63 3.0 1
Beef extract Mixed sample including Bovril and own brands WY 17-361 50-1175 N 0 0 0.0 N 9.70 8.50 87.0 3.0 90.0 0.57 8.0 1300 N N 0
Beef olives, homemade Rolled beef stuffed with bacon and onions. Recipe MR 19-373 Tr 8 1 0.3 0.34 1.29 0.14 0.09 2.8 2.7 5.5 0.27 0.8 6 0.40 0.9 0
Beef steak pudding, homemade Recipe MR 19-358 4 7 5 0.2 0.33 0.08 0.11 1.8 2.4 4.2 0.19 0.7 13 0.28 0.7 Tr
Beef Stroganoff, homemade Recipe MR 19-376 87 36 93 0.3 0.25 0.49 0.12 0.24 3.0 3.2 6.2 0.29 1.1 11 1.00 3.0 0
Beef Wellington, homemade Recipe MR 19-377 1070 20 1073 0.4 N 2.26 0.08 0.22 2.7 3.4 6.1 0.27 1.9 14 0.60 3.2 N
Beef, braising steak, braised, lean and fat Calculated from 90% lean and 9% fat MAC Tr 7 1 0.7 0.03 0.05 0.26 4.9 7.5 12,4 0.33 3.0 52 0.57 2.0 0
Beef, braising steak, braised, lean only 10 samples MAC Tr 8 1 0.8 0.02 0.05 0.26 5.2 8.0 13,2 0.34 3.0 54 0.55 2.0 0
Beef, braising steak, raw, lean 10 samples MAC Tr Tr Tr 0.5 0.09 0.07 0.28 4.2 4.6 8,8 0.45 2.0 50 0.61 1.0 0
Beef, braising steak, raw, lean and fat Calculated from 92% lean and 7% fat MAC Tr Tr Tr 0.5 0.09 0.07 0.27 3.9 4.3 8,2 0.42 2.0 53 0.59 1.0 0
Beef, braising steak, slow cooked, lean 10 samples MAC Tr 8 Tr 0.7 0.04 0.04 0.20 3.5 7.0 10,5 0.28 3.0 49 0.40 2.0 0
Beef, braising steak, slow cooked, lean and fat Calculated from 88% lean and 10% fat MAC Tr 7 Tr 0.5 0.04 0.04 0.19 3.2 6.3 9,5 0.27 2.0 45 0.40 2.0 0
Beef, brisket, boiled, lean 10 samples MAC 211 Tr 8 Tr 0.7 0.01 0.04 0.22 4.3 7.0 11,3 0.19 3.0 14 0.50 2.0 0
Beef, brisket, boiled, lean and fat Calculated from 82% lean and 15% fat MAC 50-365 Tr 7 Tr 0.6 0.02 0.04 0.20 3.7 6.0 9,7 0.19 2.0 15 0.49 2.0 0
Beef, brisket, raw, lean 10 samples MAC Tr Tr Tr 0.5 0.14 0.09 0.24 4.9 4.4 9,3 0.51 2.0 14 0.71 1.0 0
Beef, brisket, raw, lean and fat Calculated from 79% lean and 19% fat MAC 50-364 Tr Tr Tr 0.4 0.12 0.08 0.21 4.0 3.7 7,7 0.43 2.0 14 0.63 1.0 0
Beef, fat, average, cooked Average of 8 different cuts MAC 50-362 18-458 Tr Tr Tr Tr 0.08 0.05 0.18 1.6 1.8 3,4 0.23 2.0 26 0.60 2.0 0
Beef, fat, average, raw Average of 10 different cuts, trimmed of lean MAC 50-361 18-431 Tr Tr Tr Tr 0.06 0.04 0.13 1.2 1.7 2,9 0.17 1.0 18 0.43 1.0 0
Beef, fat, average, raw, extra trimmed Weighted average of 13 different cuts MAC N N N N N N N N N N N N N N N 0
Beef, fillet steak, fried in corn oil, lean 16 samples MAC Tr 8 Tr 0.6 N 0.12 0.25 6.2 6.3 12,5 0.59 2.0 16 0.83 2.0 0
Beef, fillet steak, fried in corn oil, lean and fat Calculated from 96% lean and 4% fat MAC Tr 8 Tr 0.6 N 0.12 0.25 6.1 6.2 12,3 0.58 2.0 17 0.83 2.0 0
Beef, fillet steak, from steakhouse, lean 7 samples MAC 212 Tr 8 Tr 0.7 0.08 0.14 0.31 5.7 7.1 12,8 0.81 2.0 8 1.28 2.0 0
Beef, fillet steak, from steakhouse, lean and fat Calculated from 85% lean and 14% fat, including grilled and char-grilled MAC Tr 8 Tr 0.6 0.08 0.14 0.31 5.6 6.9 12,5 0.80 2.0 9 1.27 2.0 0
Beef, fillet steak, grilled, lean 20 samples MAC Tr 8 Tr 0.7 0.06 0.12 0.26 6.4 6.5 12,9 0.61 2.0 17 0.85 2.0 0
Beef, fillet steak, grilled, lean and fat Calculated from 97% lean and 3% fat MAC Tr 8 Tr 0.6 0.06 0.12 0.26 6.3 6.4 12,7 0.60 2.0 17 0.84 2.0 0
Beef, fillet steak, raw, lean 17 samples MAC Tr Tr Tr 0.5 0.12 0.14 0.28 4.7 4.5 12,2 0.47 2.0 10 1.05 1.0 0
Beef, fillet steak, raw, lean and fat Calculated from 94% lean and 6% fat MAC Tr Tr Tr 0.4 0.12 0.13 0.28 4.6 4.3 8,9 0.46 2.0 11 1.02 1.0 0
Beef, flank, pot-roasted, lean 6 samples MAC Tr 8 Tr 0.7 0.04 0.04 0.19 3.0 7.1 10,1 0.23 3.0 16 0.48 2.0 0
Beef, flank, pot-roasted, lean and fat Calculated from 76% lean and 21% fat MAC 213 Tr 6 Tr 0.5 0.06 0.04 0.18 2.6 6.1 8,7 0.22 2.0 17 0.48 2.0 0
Beef, flank, raw, lean 6 samples MAC Tr Tr Tr 0.5 0.15 0.10 0.25 5.3 4.8 10,1 0.54 2.0 16 0.77 1.0 0
Beef, flank, raw, lean and fat Calculated from 76% lean and 23% fat MAC Tr Tr Tr 0.4 0.13 0.09 0.22 4.3 3.9 8,2 0.45 2.0 16 0.68 1.0 0
Beef, fore-rib/rib-roast, microwaved, lean 10 samples MAC Tr 8 Tr 0.8 0.01 0.05 0.26 4.8 7.9 12,7 0.34 3.0 14 0.49 2.0 0
Beef, fore-rib/rib-roast, microwaved, lean and fat Calculated from 78% lean and 22% fat MAC Tr 6 Tr 0.6 0.02 0.05 0.24 4.1 6.4 10,5 0.31 3.0 16 0.51 2.0 0
Beef, fore-rib/rib-roast, microwaved, lean and fat, weighed with bone Calculated from 18-031 MAC Tr 5 Tr 0.5 0.02 0.04 0.20 3.4 5.3 8,7 0.26 2.0 13 0.42 2.0 0
Beef, fore-rib/rib-roast, raw, lean 10 samples MAC Tr 8 Tr 0.5 0.14 0.10 0.24 5.1 4.6 9,7 0.52 2.0 15 0.74 1.0 0
Beef, fore-rib/rib-roast, raw, lean and fat Calculated from 75% lean and 25% fat MAC 50-366 Tr 6 Tr 0.4 0.12 0.09 0.21 4.1 5.3 9,4 0.43 2.0 16 0.66 1.0 0
Beef, fore-rib/rib-roast, roasted, lean 10 samples MAC 50-368 Tr 8 Tr 0.8 0.22 0.06 0.16 5.3 7.5 12,8 0.40 3.0 18 0.53 2.0 0
Beef, fore-rib/rib-roast, roasted, lean and fat Calculated from 78% lean and 22% fat MAC 50-367 Tr 6 Tr 0.6 0.19 0.06 0.17 4.5 6.1 10,6 0.36 3.0 19 0.54 2.0 0
Beef, fore-rib/rib-roast, roasted, lean and fat, weighed with bone Calculated from 18-034 MAC Tr 5 Tr 0.5 0.16 0.05 0.14 3.8 5.1 8,9 0.30 2.0 16 0.45 2.0 0
Beef, lean, average, raw Average of 10 different cuts, trimmed of fat MAC 18-430 18-001 50-363 Tr Tr Tr 0.5 0.13 0.10 0.21 5.0 4.7 9.7 0.53 2.0 19 0.75 1.0 0
Beef, lean, average, raw, extra trimmed Weighted average of 13 different cuts MAC N N N N N N N N N N N N N N N 0
Beef, mince patties, barbecued 10 samples MAC Tr 8 Tr 0.7 0.09 0.06 0.26 8.7 5.4 14,1 0.42 3.0 18 0.72 2.0 0
Beef, mince, extra lean, stewed 17 samples. Covered with 1/2 pt water per lb meat and simmered for 1 hour MAC 18-041 Tr 8 1 0.6 0.30 0.03 0.13 4.8 4.5 9.3 0.16 3.0 20 0.36 2.0 0
Beef, mince, frozen, stewed 10 samples. Covered with 1/2 pt water per lb meat and simmered for 1 hour MAC Tr 8 Tr 0.4 0.31 0.05 0.19 3.0 3.5 6,5 0.13 2.0 30 0.41 1.0 0
Beef, mince, microwaved 10 samples MAC Tr 8 1 0.6 0.31 0.08 0.31 8.0 4.3 12,3 0.38 3.0 17 0.53 2.0 0
Beef, mince, raw 10 samples MAC 18-036 50-369 Tr Tr Tr 0.7 0.17 0.06 0.13 5.8 3.6 9.4 0.37 2.0 14 0.49 1.0 0
Beef, mince, raw, extra lean 10 samples MAC 18-040 Tr Tr Tr 0.5 0.18 0.07 0.15 6.4 4.0 10,4 0.42 2.0 16 0.55 1.0 0
Beef, mince, stewed Includes beef, onions, flour, stock and seasoning. Recipe MR 19-408 Tr 1 Tr 0.4 0.39 0.04 0.06 2.5 2.0 4.5 0.17 0.8 5 0.22 0.6 0
Beef, mince, stewed 10 samples MAC 18-038 50-370 9 25 13 0.8 0.34 7.18 0.03 0.19 4.6 4.4 9.0 0.28 2.0 17 0.36 5.0 0
Beef, mince, with vegetables, stewed Recipe MR 19-410 Tr 2005 334 0.3 0.16 0.06 0.05 2.2 1.7 3.4 0.18 1.0 6 0.22 0.6 Tr
Beef, minced, stewed with onions, extra lean Containing beef, onions, flour, stock and seasoning. Recipe MR 19-409 Tr 1 Tr 0.3 0.39 0.04 0.06 2.8 2.2 5.0 0.19 0.8 5 0.24 0.6 Tr
Beef, rump steak, barbecued, lean 10 samples MAC Tr 8 1 0.7 0.20 0.15 0.32 6.8 7.0 13.8 0.36 3.0 10 0.78 2.0 0
Beef, rump steak, barbecued, lean and fat Calculated from 91% lean and 8% fat MAC Tr 7 Tr 0.6 0.19 0.14 0.31 6.3 6.5 12,8 0.34 2.0 11 0.75 2.0 0
Beef, rump steak, fried in corn oil, lean and fat Calculated from 87% lean and 12% fat MAC 18-048 50-372 Tr 7 1 0.6 N 0.13 0.27 5.3 6.0 11.3 0.57 2.0 5 0.70 2.0 0
Beef, rump steak, fried in corn oil, lean only 10 samples MAC 18-047 50-374 Tr 8 1 0.7 0.18 0.14 0.29 5.9 6.7 12.6 0.63 2.0 5 0.74 2.0 0
Beef, rump steak, from steakhouse, lean and fat Calculated from 85% lean and 14% fat, including grilled and char-grilled MAC Tr 7 Tr 0.6 N 0.12 0.25 5.7 5.9 11,6 0.57 2.0 18 0.83 2.0 0
Beef, rump steak, from steakhouse, lean only 10 samples MAC Tr 8 1 0.7 N 0.13 0.27 6.5 6.7 13.2 0.63 2.0 17 0.88 2.0 0
Beef, rump steak, grilled, lean only 10 samples MAC 18-049 50-375 Tr 8 1 0.4 0.07 0.13 0.28 6.8 7.0 13.8 0.65 3.0 5 0.91 2.0 0
Beef, rump steak, raw, lean 10 samples MAC Tr Tr Tr 0.5 0.05 0.10 0.25 5.4 4.9 10,3 0.66 2.0 16 0.67 1.0 0
Beef, rump steak, raw, lean and fat Calculated from 88% lean and 11% fat MAC 18-044 50-371 Tr Tr Tr 0.4 0.04 0.80 0.09 0.23 4.9 4.5 9.4 0.61 2.0 5 0.65 1.0 0
Beef, rump steak, strips, stir-fried in corn oil, lean 10 samples MAC Tr 8 Tr 0.7 0.06 0.21 0.30 6.8 7.2 14.0 0.73 3.0 5 0.94 2.0 0
Beef, rump steak, strips, stir-fried in corn oil, lean and fat Calculated from 86% lean and 13% fat MAC Tr 7 Tr 0.6 N 0.19 0.28 6.1 6.4 12,5 0.66 2.0 7 0.88 2.0 0
Beef, silverside, pot-roasted, lean 10 samples MAC Tr 8 Tr 0.8 0.05 0.17 0.26 5.0 7.4 12,4 0.33 2.0 7 0.43 2.0 0
Beef, silverside, pot-roasted, lean and fat Calculated from 85% lean and 14% fat MAC 218 Tr 7 Tr 0.6 0.05 0.15 0.24 4.5 6.5 11,0 0.31 2.0 9 0.45 2.0 0
Beef, silverside, raw, lean 10 samples MAC Tr Tr Tr 0.5 0.15 0.10 0.27 5.6 5.0 10,6 0.57 2.0 16 0.81 1.0 0
Beef, silverside, raw, lean and fat Calculated from 80% lean and 18% fat MAC Tr Tr Tr 0.4 0.13 0.09 0.23 4.6 4.1 8,7 0.48 2.0 15 0.70 1.0 0
Beef, silverside, salted, boiled, lean Calculated from 88% lean and 11% fat. Not retail ready cooked MAC 50-379 Tr 8 1 0.7 0.10 0.05 0.27 2.6 6.8 9.4 0.39 2.0 12 0.40 2.0 0
Beef, silverside, salted, boiled, lean and fat Calculated from 88% lean and 11% fat MAC 50-378 Tr 7 Tr 0.6 0.09 0.05 0.25 2.4 6.1 8,5 0.36 2.0 12 0.40 2.0 0
Beef, silverside, salted, raw, lean Calculated from 80% lean and 19% fat MAC 50-376 Tr Tr Tr 0.4 0.12 0.08 0.21 4.5 4.0 8,5 0.46 2.0 13 0.65 1.0 0
Beef, silverside, salted, raw, lean and fat Calculated from 80% lean and 19% fat MAC Tr Tr Tr 0.3 0.10 0.07 0.18 3.7 3.3 7,0 0.38 2.0 12 0.56 1.0 0
Beef, sirloin joint, roasted, lean 10 samples MAC 50-382 Tr 8 Tr 0.7 0.02 0.13 0.28 4.7 7.3 12,0 0.58 3.0 7 0.41 2.0 0
Beef, sirloin joint, roasted, lean and fat Calculated from 82% lean and 16% fat MAC 50-381 Tr 7 Tr 0.6 0.03 0.12 0.27 4.2 6.3 10,5 0.52 3.0 11 0.45 2.0 0
Beef, sirloin steak, fried in corn oil, lean 10 samples MAC Tr 8 Tr 0.7 N 0.12 0.26 6.3 6.5 12,8 0.60 2.0 17 0.85 2.0 0
Beef, sirloin steak, fried in corn oil, lean and fat Calculated from 82% lean and 16% fat MAC Tr 7 Tr 0.5 N 0.11 0.25 5.5 5.6 11,1 0.54 2.0 19 0.82 2.0 0
Beef, sirloin steak, from steakhouse, lean 7 samples, including grilled and char-grilled MAC Tr 8 Tr 0.7 N 0.13 0.28 6.9 7.1 14,0 0.66 3.0 18 0.93 2.0 0
Beef, sirloin steak, from steakhouse, lean and fat Calculated from 85% lean and 14% fat, including grilled and char-grilled MAC Tr 7 Tr 0.6 N 0.12 0.27 6.2 6.3 12,5 0.60 2.0 20 0.90 2.0 0
Beef, sirloin steak, grilled medium-rare, lean 19 samples MAC 219 Tr 12 6 0.5 0.02 0.07 0.16 6.9 5.7 12,6 0.58 2.0 14 0.64 2.0 0
Beef, sirloin steak, grilled medium-rare, lean and fat Calculated from 86% lean and 12% fat MAC Tr 10 Tr 0.4 0.03 0.07 0.16 6.1 5.1 11,2 0.53 2.0 15 0.62 2.0 0
Beef, sirloin steak, grilled rare, lean 10 samples MAC Tr 8 Tr 0.6 0.06 0.11 0.24 5.8 5.9 11,7 0.55 2.0 15 0.78 2.0 0
Beef, sirloin steak, grilled rare, lean and fat Calculated from 83% lean and 16% fat MAC Tr 7 Tr 0.5 0.07 0.10 0.24 5.2 5.2 10,4 0.50 2.0 18 0.77 2.0 0
Beef, sirloin steak, grilled well-done, lean 10 samples MAC Tr 8 Tr 0.8 0.08 0.15 0.31 7.4 7.6 15,0 0.71 3.0 20 1.00 2.0 0
Beef, sirloin steak, grilled well-done, lean and fat Calculated from 86% lean and 13% fat MAC Tr 7 Tr 0.7 0.08 0.14 0.30 6.7 6.8 13,7 0.65 3.0 21 0.96 2.0 0
Beef, sirloin steak, raw, lean 10 samples MAC Tr Tr Tr 0.5 0.15 0.10 0.26 5.5 4.9 10,4 0.56 2.0 16 0.80 1.0 0
Beef, sirloin steak, raw, lean and fat Calculated from 80% lean and 18% fat MAC 50-380 Tr Tr Tr 0.4 0.14 0.09 0.24 4.7 4.2 8,9 0.49 2.0 17 0.75 1.0 0
Beef, stewing steak, frozen, stewed, lean 10 samples MAC Tr 8 Tr 0.7 0.08 0.03 0.21 3.4 6.7 10,1 0.15 2.0 12 0.72 2.0 0
Beef, stewing steak, frozen, stewed, lean and fat Calculated from 85% lean and 13% fat. Meat browned in 1/2 oz of corn oil per 1b meat, covered with 1pt of water per lb, covered and cooked for 2 hours MAC Tr 7 Tr 0.6 0.08 0.03 0.19 3.1 5.8 8,9 0.15 2.0 13 0.67 2.0 0
Beef, stewing steak, pressure cooked, lean 10 samples MAC Tr 8 Tr 0.8 0.07 0.03 0.19 3.3 7.9 11,2 0.28 3.0 N 0.42 2.0 0
Beef, stewing steak, pressure cooked, lean and fat Calculated from 89% lean and 10% fat MAC Tr 7 Tr 0.7 0.08 0.04 0.20 3.2 7.3 10,5 0.29 3.0 N 0.48 2.0 0
Beef, stewing steak, raw, lean 10 samples MAC Tr Tr Tr 0.8 0.20 0.07 0.27 4.2 4.5 8.7 0.45 2.0 5 0.65 1.0 0
Beef, stewing steak, raw, lean and fat Calculated from 90% lean and 9% fat MAC 50-383 Tr Tr Tr 0.7 0.20 0.07 0.26 4.0 4.3 8,3 0.42 2.0 6 0.65 1.0 0
Beef, stewing steak, stewed, lean 10 samples MAC Tr 8 1 0.7 0.19 0.02 0.15 2.6 7.2 9.8 0.23 3.0 8 0.31 2.0 0
Beef, stewing steak, stewed, lean and fat Calculated from 84% lean and 14% fat MAC 50-384 Tr 7 1 0.6 0.17 0.03 0.15 2.4 6.2 8.6 0.23 2.0 11 0.30 2.0 0
Beef, stir-fried with green peppers, homemade Recipe MR 19-335 Tr 165 28 0.2 1.54 0.05 0.11 2.3 2.6 4.9 0.38 0.9 11 0.32 N 38
Beef, topside, microwaved, lean 10 samples MAC Tr 8 Tr 0.8 0.05 0.05 0.30 4.4 7.9 12,3 0.42 3.0 67 0.49 2.0 0
Beef, topside, microwaved, lean and fat Calculated from 89% lean and 11% fat MAC Tr 7 Tr 0.7 0.05 0.05 0.28 4.0 7.1 11,1 0.39 3.0 61 0.47 2.0 0
Beef, topside, raw, lean 10 samples MAC Tr Tr Tr 0.5 0.15 0.09 0.19 5.3 5.0 10,3 0.55 2.0 24 0.66 1.0 0
Beef, topside, raw, lean and fat Calculated from 84% lean and 15% fat MAC 50-385 Tr Tr Tr 0.4 0.13 0.08 0.17 4.6 4.3 8,9 0.48 2.0 22 0.59 1.0 0
Beef, topside, roasted medium-rare, lean 10 samples MAC 50-387 Tr Tr Tr 0.4 0.04 0.06 0.32 5.4 6.6 12.0 0.54 2.0 14 0.55 2.0 0
Beef, topside, roasted medium-rare, lean and fat Calculated from 87% lean and 12% fat MAC 50-386 Tr Tr Tr 0.4 0.05 0.06 0.30 4.9 5.9 10.8 0.50 2.0 15 0.55 2.0 0
Beef, topside, roasted well-done, lean 10 samples MAC Tr 8 Tr 0.8 0.08 0.19 0.09 0.29 5.8 8.1 13,9 0.56 3.0 21 0.60 2.0 0
Beef, topside, roasted well-done, lean and fat Calculated from 88% lean and 11% fat MAC Tr 7 Tr 0.7 0.08 0.08 0.27 5.2 7.2 12,4 0.51 3.0 20 0.56 2.0 0
Beer, bitter, average (<4% ABV) <4% ABV. 5 samples from different brewers; canned, draught and bottled, including Boddingtons, John Smith, Greene King IPA, Tetley's and Caffrey's QA 17-207 0 Tr Tr 0.0 N Tr Tr 0.03 0.2 0.2 0.4 0.07 Tr 5 0.05 1.0 0
Beer, bitter, best, premium Mixed sample from different brewers, ABV 4-5%, including Fullers London Pride, Spitfire, Green King Abbot QA 0 Tr Tr 0.0 N Tr 0.04 0.8 0.2 1.0 0.09 Tr 8 0.07 1.0 0
Beer, bitter, strong (>5% ABV) >5% ABV, including Old Speckled Hen, Hobgoblin, Old Peculier, Leffe and Marston's Old Empire QA 0 Tr Tr 0.0 N Tr 0.04 0.8 0.2 1.0 0.09 Tr 8 0.07 1.0 0
Beetroot, cooked in unsalted water 11 samples, UK and Dutch, including fresh and ready-cooked vacuum packed beetroot, no added vinegar. For fresh samples, top and root trimmed, peeled. Boiled for 1-2 hours DG 13-539 0 27 5 0 Tr Tr Tr 0,2 0,2 0,4 0,06 0,0 90 0,17 Tr 1
Beetroot, pickled, drained 10 samples, 5 brands. Whole and sliced DG 50-743 0 Tr Tr 0.0 Tr 0.02 0.03 0.1 0.2 0.3 0.04 0.0 2 0.10 Tr N
Beetroot, raw Top and root trimmed, peeled DG 50-741 0 20 3 0.0 Tr 0.01 0.01 0.1 0.3 0,4 0.03 0.0 150 0.12 Tr 5
Bele, raw Literature sources. Imported frozen from Bangladesh JA Tr Tr Tr Tr N N N 0.3 2.1 2,4 N 2.0 N N N Tr
Betel leaves, fresh Literature sources H 0 N 0 0.0 N 0.15 0.25 0.7 N N N 0.0 N N N 3
Betel nuts Literature sources GA 0 0 0 0.0 N 0.19 0.52 1.1 N N N 0.0 N N N Tr
Bhaji, aubergine and potato, homemade Recipe from review of recipe collection DR 15-391 0 109 18 0.0 2.08 11.60 0.14 0.02 0.4 0.4 0.8 0.11 0.0 8 0.21 N 5
Bhaji, aubergine, pea, potato and cauliflower, homemade Gujerati dish. Recipe from a personal collection DR 15-392 0 203 34 0.0 0.47 0.18 0.04 0.7 0.5 1.2 0.11 0.0 19 0.35 N 13
Bhaji, cabbage and pea, with butter ghee, homemade Bangladeshi dish. Recipe adapted from literature sources DR 15-394 129 668 240 0.1 1.03 0.32 0.05 1.0 0.6 1.0 0.14 Tr 22 0.21 0.6 17
Bhaji, cabbage and pea, with rapeseed oil, homemade Bangladeshi dish. Recipe adapted from literature sources DR 15-395 0 409 68 0.0 3.35 0.32 0.05 1.0 0.6 1.7 0.14 0.0 22 0.21 0.6 17
Bhaji, cabbage and potato, with butter, homemade Punjabi dish. Recipe from dietary survey records DR 15-396 63 430 135 0.1 0.30 0.26 0.04 0.5 0.4 0.5 0.14 0.0 21 0.33 0.4 23
Bhaji, cabbage and potato, with rapeseed oil, homemade Punjabi dish. Recipe from dietary survey records DR 15-015 0 945 60 0.0 N 0.16 0.02 0.6 0.4 1,0 0.23 0.0 36 0.23 0.4 23
Bhaji, cabbage and potato, with vegetable oil Punjabi dish. Recipe from dietary survey records DR 15-397 0 390 65 0.0 1.64 0.26 0.03 0.5 0.4 0.5 0.14 0.0 21 0.33 0.4 23
Bhaji, cabbage and spinach Punjabi dish. Cabbage, spinach, onion and chick pea flour. Recipe from manufacturer DR 0 1560 260 0.0 4.88 0.12 0.05 0.8 0.7 1,5 0.18 0.0 54 0.27 0.2 18
Bhaji, cabbage, homemade Recipe adapted from literature sources DR 15-393 0 594 99 0.0 1.10 0.28 0.04 0.6 0.4 1.1 0.15 0.0 23 0.28 0.3 32
Bhaji, carrot, potato and pea, with butter, homemade Punjabi dish. Recipe from dietary survey records DR 15-398 72 6425 1143 0.1 0.33 0.21 0.03 0.6 0.4 0.6 0.10 0.0 11 0.26 0.6 6
Bhaji, carrot, potato and pea, with vegetable oil, homemade Punjabi dish. Recipe from dietary survey records DR 15-399 0 6379 1063 0.0 1.86 0.21 0.02 0.6 0.4 1.0 0.10 0.0 22 0.32 0.7 6
Bhaji, cauliflower and potato, homemade Bangladeshi dish. Recipe adapted from literature sources DR 15-401 0 177 30 0.0 1.39 34.07 0.12 0.08 0.7 0.5 1.2 0.12 0.0 28 0.86 1.3 26
Bhaji, cauliflower and vegetable, homemade Cauliflower, onion, tomato and spices. Recipe from literature sources DR 15-402 95 544 186 0.1 0.35 24.32 0.08 0.10 0.7 0.5 1.2 0.15 0.0 26 0.68 1.3 28
Bhaji, cauliflower, homemade Recipe DR 15-400 0 229 38 0.0 1.83 32.70 0.06 0.09 0.6 0.5 1.1 0.13 0.0 30 0.88 1.5 30
Bhaji, cauliflower, potato and pea, with butter Punjabi dish. Recipe from manufacturer DR 105 195 138 0.1 0.50 0.16 0.04 0.6 0.8 1,4 0.26 Tr 29 0.42 0.9 17
Bhaji, cauliflower, potato and pea, with vegetable oil Punjabi dish. Recipe from manufacturer DR 0 140 23 0.0 3.34 0.16 0.04 0.6 0.8 1,4 0.26 0.0 29 0.41 0.9 17
Bhaji, green bean Punjabi dish. Recipe from manufacturer DR 0 420 70 0.0 1.96 0.05 0.06 0.8 0.5 1,3 0.05 0.0 37 0.09 0.9 7
Bhaji, karela, with butter ghee, homemade Recipe from a personal collection DR 67 780 197 0.2 N 0.07 0.05 0.5 0.3 0,8 N Tr 19 N N 81
Bhaji, karela, with vegetable oil, homemade Recipe from a personal collection DR 0 730 122 0.0 N 0.07 0.05 0.5 0.3 0,8 N 0.0 19 N N 81
Bhaji, mushroom, homemade Mushroom and onion. Recipe from review of recipe collection DR 15-403 0 108 18 0.0 3.76 18.48 0.10 0.14 1.3 0.4 1.3 1.70 0.0 14 1.10 5.7 1
Bhaji, mustard leaves and spinach, homemade Recipe from literature sources DR 15-405 68 1883 382 0.1 2.18 0.07 0.11 0.9 N N N 0.0 N 0.21 N 30
Bhaji, mustard leaves, homemade Recipe from literature sources DR 15-404 68 694 184 0.1 1.84 0.07 0.13 0.8 N N N 0.0 N 0.19 N 39
Bhaji, okra, Bangladeshi, with butter ghee, homemade Okra, onion and spices. Recipe adapted from literature sources DR 15-406 53 401 119 0.1 N 0.16 0.04 0.6 0.5 1.3 0.22 Tr 29 0.18 N 8
Bhaji, okra, Bangladeshi, with vegetable oil, homemade Okra, onion and spices. Recipe adapted from literature sources DR 15-031 15-407 0 295 49 0.0 N 6.41 0.16 0.04 0.6 0.5 1.3 0.22 0.0 29 0.18 N 8
Bhaji, okra, Islami, homemade Recipe from the Aga Khan Health Board for the United Kingdom. Very dry dish DR 15-408 0 823 136 0.0 N 16.49 0.29 0.09 1.4 0.7 2.1 0.30 0.0 62 0.34 N 16
Bhaji, pea, homemade Pakistani dish. Recipe from literature sources DR 15-409 390 566 485 0.4 0.96 26.84 0.39 0.05 1.4 0.8 2.2 0.11 0.1 21 0.12 0.5 9
Bhaji, potato and fenugreek leaves, homemade Gujerati dish. Recipe from review of recipe collection DR 15-412 0 1877 313 0.0 N 17.29 0.18 0.10 0.8 N 0.8 N 0.0 N N N 20
Bhaji, potato and green pepper, homemade Punjabi dish. Potato, pepper, onion and tomato. Recipe from dietary survey records DR 15-413 0 140 23 0.0 2.33 13.28 0.10 0.01 0.3 0.4 0.7 0.31 0.0 18 0.22 N 27
Bhaji, potato and onion, homemade Bangladeshi dish. Recipe adapted from literature sources DR 15-414 116 86 130 0.1 0.37 1.60 0.17 0.03 0.3 0.5 0.8 0.32 0.0 8 0.33 0.6 7
Bhaji, potato, onion and mushroom, homemade Recipe from review of recipe collection DR 15-415 0 113 19 0.0 3.95 19.62 0.14 0.05 0.7 0.5 1.2 0.25 0.0 9 0.46 2.1 4
Bhaji, potato, spinach and cauliflower, homemade Recipe from Wharton et al, 1983 DR 97 1090 279 0.3 0.91 0.10 0.03 0.5 0.5 1,0 0.17 Tr 42 0.27 0.4 10
Bhaji, potato, with butter ghee, homemade Recipe from literature sources DR 15-410 89 202 123 0.1 0.61 0.83 0.16 0.02 0.3 0.5 0.8 0.35 Tr 7 0.29 0.3 9
Bhaji, potato, with vegetable oil, homemade Recipe from literature sources DR 15-411 0 22 4 0.0 2.20 11.71 0.16 0.02 0.3 0.5 0.8 0.44 0.0 7 0.36 0.4 9
Bhaji, spinach and potato, homemade Recipe from review of recipe collection DR 15-417 0 2514 419 0.0 4.13 284.45 0.15 0.06 0.9 0.9 1.8 0.35 0.0 53 0.37 0.2 16
Bhaji, spinach, homemade Recipe from Wharton et al, 1983 DR 15-416 68 3936 724 0.1 1.98 0.07 0.09 1.1 0.8 1.9 0.16 0.0 62 0.24 0.1 15
Bhaji, turnip and onion, homemade Punjabi dish. Recipe from dietary survey records DR 15-419 98 217 134 0.1 0.76 0.09 0.07 0.01 0.3 0.3 0.6 0.10 Tr 9 0.15 0.4 7
Bhaji, turnip, homemade Recipe from literature sources DR 15-418 151 339 207 0.2 0.98 0.15 0.05 0.02 0.5 0.3 0.8 0.10 Tr 8 0.19 0.2 10
Bhaji, vegetable, Punjabi, with butter Recipe from manufacturer. Mixed vegetables DR 63 2155 422 0.1 0.72 0.16 0.05 1.0 0.7 1,7 0.18 Tr 31 0.28 1.1 12
Bhaji, vegetable, Punjabi, with vegetable oil Recipe from manufacturer. Mixed vegetables DR 0 2125 35 0.0 2.44 0.16 0.05 1.0 0.7 1,7 0.18 0.0 31 0.27 1.1 12
Bhaji, vegetable, with butter, homemade Recipe from literature sources. Mixed vegetables DR 15-420 173 3401 740 0.2 0.47 11.33 0.12 0.04 0.4 0.5 0.9 0.21 0.1 13 0.29 N 10
Bhaji, vegetable, with rapeseed oil, homemade Recipe from literature sources. Mixed vegetables DR 15-421 0 3282 547 0.0 4.06 0.12 0.03 0.4 0.5 0.9 0.22 0.0 13 0.29 N 10
Bicarbonate of soda As sodium bicarbonate WY 0 0 0 0.0 0.00 0.00 0.00 0.0 0.0 0,0 0.00 0.0 0 0.00 0.0 0
Biryani, chicken, takeaway 10 samples, 2 from different establishments in each of 5 regions. Consists of chicken fried in oil with saffron flavoured rice and a curry sauce that contains vegetables and coconut. MR N N N 0.6 1.39 0.03 N 2.8 1.5 4.3 0.13 N N 0.58 1.4 Tr
Biscuits, cheese flavoured 10 samples, 5 products, including Cheddars, Mini Cheddars, cheese melts and cheese savouries AM 49 Tr 49 Tr 8.71 0.25 0.10 2.1 2.1 4.2 0.07 0.2 35 0.81 6.0 0
Biscuits, cookies, chocolate chip, American style 10 samples, 10 products, including milk, plain and white chocolate from instore bakeries and catering outlets AM Tr Tr Tr Tr 2.39 0.07 0.08 0.8 1.1 1.9 0.05 0.3 12 0.49 5.0 0
Biscuits, cookies, chocolate chip, standard 10 samples, 7 products, including Maryland, Fox's and own brand AM 11-508 Tr Tr Tr 0.0 2.19 0.13 0.08 0.9 1.1 2,0 0.03 0.0 36 0.49 5.1 0
Biscuits, digestive, half coated in chocolate 10 samples, 6 products, including milk and plain chocolate AM 11-512 Tr Tr Tr Tr 2.35 0.11 0.07 2.2 1.3 3.4 0.07 0.1 7 0.59 4.8 0
Biscuits, digestive, plain 10 samples, 7 products AM 11-513 0 0 0 0.0 5.32 1.51 0.12 0.02 1.9 1.2 3.1 0.07 0.0 11 0.48 3.5 0
Biscuits, digestive, with oats, plain 9 samples, 4 products, including Hobnobs and own label AM 11-517 0 0 0 0.0 5.71 0.18 0.13 1.6 1.6 3,2 0.14 0.0 13 0.60 9.0 0
Biscuits, fully coated with chocolate 10 samples, 6 products, including Breakaway, Rocky and chocolate fingers AM 11-506 28 Tr 28 Tr 1.57 3.46 0.14 0.19 1.2 1.3 2.6 0.09 Tr 14 0.60 3.0 0
Biscuits, fully coated with chocolate, with cream 10 samples, 8 products, including Penguin, Club, Classic, own label AM 11-507 Tr 14 2 Tr 1.78 0.11 0.13 1.3 1.0 2.3 0.06 0.1 9 0.67 5.0 0
Biscuits, fully coated with chocolate, with marshmallow 10 samples, 7 products, including teacakes and Wagon Wheels AM 11-419 Tr Tr Tr Tr 0.83 0.06 0.13 0.6 0.8 1.5 0.04 0.2 8 N N 0
Biscuits, ginger nuts 10 samples, 8 products AM 11-514 0 N N 0.0 2.10 1.60 0.10 0.03 0.9 1.1 2.0 0.07 0.0 11 0.48 3.5 0
Biscuits, gingernut, homemade Recipe AM 11-625 222 145 246 0.2 0.72 0.10 0.04 0.9 1.0 1.9 0.08 0.1 4 0.19 0.9 Tr
Biscuits, iced 5 samples, 2 products, including Party Rings, Ice Gems AM 0 151 25 0.0 1.21 0.12 0.02 1.3 0.8 2.1 0.03 0.0 7 0.37 2.3 0
Biscuits, jam filled 10 samples, 6 products, including Jammie Dodgers and own label AM 11-516 0 Tr Tr 0.0 2.12 0.09 0.01 0.9 0.9 1.8 0.05 0.0 Tr Tr Tr 0
Biscuits, melting moments, homemade Recipe AM 11-638 426 271 471 0.4 1.02 3.54 0.07 0.05 0.5 0.7 1.2 0.05 0.1 3 0.13 0.7 Tr
Biscuits, oat based, chocolate, half coated Recipe AM 16 5 17 Tr 4.72 0.17 0.23 1.3 1.8 3.1 0.16 0.5 12 0.63 7.4 0
Biscuits, plain, homemade Recipe AM 11-635 252 150 277 0.6 0.91 2.20 0.11 0.09 0.8 1.4 2.2 0.08 0.4 7 0.30 3.3 Tr
Biscuits, plain, reduced fat 10 samples, 5 products, including digestives, rich tea and reduced fat Hobnobs AM 0 0 0 0.0 3.37 0.12 0.02 1.9 1.2 3.1 0.07 0.0 11 0.48 3.5 0
Biscuits, sandwich, cream 12 samples, 12 products, including Custard Creams and Bourbons AM 11-519 Tr 14 2 0.0 2.25 3.80 0.16 0.05 1.6 1.0 2.6 0.06 0.0 11 0.56 3.0 0
Biscuits, semi-sweet 10 samples, 7 products, including rich tea, Morning Coffee AM 11-521 0 0 0 0.0 2.85 1.71 0.12 0.01 1.4 1.3 2.6 0.06 0.0 12 0.48 3.5 0
Biscuits, short or sweet, half coated in chocolate 10 samples, 6 products, including milk and plain chocolate, shortcake, rich tea, gems and animal shapes AM 11-415 22 Tr 22 Tr 1.84 0.10 0.08 0.9 1.2 2.1 0.07 Tr 8 0.37 2.5 0
Biscuits, short, sweet 12 samples, 11 products, including malted milk, shortcake, nice AM 11-522 0 0 0 0.0 2.68 4.00 0.17 0.02 1.3 1.1 2.4 0.05 0.0 9 0.37 2.3 0
Biscuits, wholemeal, homemade Recipe AM 11-637 66 40 73 0.1 0.76 0.42 0.26 0.20 4.4 3.0 7.6 0.37 0.5 15 0.99 8.4 1
Black gram, chilki urad dahl, dried, split, boiled in unsalted water Soaked and boiled DB 0 12 2 0.0 N 0.11 0.09 0.5 1.5 2,0 N 0.0 33 N N Tr
Black gram, chilki urad dahl, split, dried, raw Partial seed coat. Literature sources DB 0 38 6 0.0 N 0.42 0.37 2.0 4.9 6,9 N 0.0 132 N N Tr
Black gram, duhli urad dahl, split, dried, boiled in unsalted water Soaked and boiled DB 0 12 2 0.0 N 0.11 0.09 0.5 1.5 2,0 N 0.0 33 N N Tr
Black gram, duhli urad dahl, split, dried, raw No seed coat. Literature sources DB 0 38 6 0.0 N 0.42 0.37 2.0 5.1 7,1 N 0.0 132 N N Tr
Black gram, urad gram, whole, dried, boiled in unsalted water Soaked and boiled DB 50-699 0 12 2 0.0 N 0.11 0.09 0.5 1.5 2,0 N 0.0 33 N N Tr
Black gram, urad gram, whole, dried, raw Literature sources DB 50-698 0 38 6 0.0 N 0.42 0.37 2.0 4.6 6,6 N 0.0 132 N N Tr
Black pudding, dry-fried 8 samples, 6 brands MI 50-505 41 Tr 41 0.7 0.24 0.09 0.07 1.0 2.8 3.8 0.04 1.0 5 0.60 2.0 0
Black pudding, raw 8 samples, 6 brands MI 336 N Tr N 0.6 0.16 0.09 0.07 1.2 2.0 3,2 0.09 1.0 2 0.41 4.0 0
Blackberries, raw 11 samples, UK and imported FA 14-048 0 41 7 0,0 2,37 0,02 0,05 0,5 0,1 0,6 0,05 0,0 34 0,25 0,4 7
Blackberries, stewed with sugar Calculated from 700g fruit, 210g water, 84g sugar FA 50-870 0 62 10 0.0 1.85 0.01 0.03 0.3 0.1 0,4 0.03 0.0 5 0.15 0.2 9
Blackberries, stewed without sugar Calculated from 700g fruit, 210g water FA 50-871 0 68 11 0.0 2.03 0.01 0.03 0.3 0.1 0.4 0.03 0.0 5 0.16 0.3 10
Blackberry and apple, stewed with sugar Calculated from 400g blackberries, 550g apples, 175g water, 115g sugar FA 14-051 0 27 4 0.0 0.84 0.02 0.02 0.2 0.1 0.3 0.04 0.0 3 0.06 0.5 9
Blackberry and apple, stewed without sugar Calculated from 400g blackberries, 550g apples, 175g water F 14-055 0 29 5 0.0 0.93 0.03 0.03 0.2 0.1 0.3 0.05 0.0 15 0.09 0.8 13
Blackcurrant juice drink/squash, diluted Calculated from 38g concentrate to 250ml water PCC 17-188 0 N N 0.0 N Tr Tr N Tr N N 0.0 Tr Tr Tr N
Blackcurrant juice drink/squash, undiluted Including Ribena and own brands PCC 17-187 0 N N 0.0 N Tr Tr N Tr N N 0.0 Tr Tr Tr N
Blackcurrants, raw Whole fruit, stalks removed FA 50-872 0 100 17 0.0 1.00 0.03 0.06 0.3 0.1 0,4 0.08 0.0 N 0.40 2.4 200
Blackcurrants, stewed with sugar Calculated from 700g fruit, 210g water, 84g sugar FA 50-873 0 78 13 0.0 0.78 0.02 0.04 0.2 0.1 0,3 0.05 0.0 N 0.23 1.4 115
Blackcurrants, stewed without sugar Calculated from 700g fruit, 210g water FA 0 85 14 0.0 0.83 0.02 0.04 0.2 0.1 0.3 0.05 0.0 N 0.26 1.5 130
Blancmange, homemade Recipe BR 12-452 17 8 19 Tr 0.03 0.03 0.20 0.1 0.6 0.7 0.05 0.8 7 0.58 2.8 1
Bloater, flesh only, grilled Salted and smoked herring JC 37 Tr 37 25.0 1.00 Tr 0.27 4.0 4.4 8,4 0.35 15.0 10 0.78 7.0 Tr
Bloater, flesh only, grilled, weighed with bones and skin Calculated from grilled 16-170 JC 24 Tr 24 16.2 0.65 Tr 0.18 2.6 2.9 5,5 0.23 1.0 6 0.51 4.0 Tr
Blueberries 21 samples, summer and winter, UK grown and imported FA 0 14 2 0.0 0.94 0.04 0.04 0.3 0.2 0.5 0.01 0.0 8 0.20 1.5 6
Boal, raw Literature sources. Imported frozen from Bangladesh JA N Tr N N N N N 1.0 2.9 3,9 N 5.0 N N N Tr
Bolognese sauce (with meat), homemade Recipe MR 19-352 Tr 694 116 0.4 1.97 0.09 0.08 3.0 2.1 5.1 0.22 0.9 7 0.28 1.1 3
Bolognese sauce (with meat), made with extra lean minced beef, homemade Recipe MR Tr 693 116 0.3 1.97 0.09 0.08 3.3 2.3 5.6 0.24 0.9 8 0.31 1.1 3
Bombay duck Literature sources. Salted dried fish, also known as dried lottiya JA Tr Tr Tr Tr N 0.03 0.07 5.7 11.5 17,2 0.97 N N N N Tr
Bombay mix 20 samples; savoury mix of gram flour, assorted peas, lentils, nuts and seeds SN 14-807 0 Tr Tr 0.0 4.71 0.38 0.10 4.3 3.5 7.8 0.54 0.0 N 1.19 24.0 Tr
Bouillabaisse, homemade Recipe WAA 17-597 4 N N 0.1 N N N N 2.2 N N N N N N 1
Bounty bar and own brand equivalents Manufacturer's data (Mars). milk chocolate SEA 17-546 15 40 22 0.3 0.32 0.04 0.13 0.3 0.8 1.1 0.03 Tr 4 0.25 1.0 0
Brain, lamb, boiled 11 samples MG Tr Tr Tr Tr 1.10 0.10 0.24 2.1 2.5 4,6 0.08 8.0 6 1.40 3.0 17
Bran, wheat 5 samples, 4 products AA 11-005 0 0 0 0.0 1.02 10.40 0.93 0.33 26.1 5.9 32.0 1.15 0.0 76 2.50 32.3 0
Brandy snaps, homemade Recipe AM 11-634 258 166 286 0.2 0.66 2.20 0.06 0.03 0.5 0.6 1.1 0.05 0.1 2 0.11 0.5 Tr
Brawn 10 samples MI 50-506 Tr Tr Tr N 0.06 0.05 0.08 1.0 2.3 3,3 0.05 Tr 3 0.90 Tr 0
Brazil nuts, kernel only 10 samples GA 14-808 14-856 50-974 0 0 0 0.0 7.18 0.67 0.03 0.3 3.0 3.3 0.31 0.0 21 0.41 11.0 0
Brazil nuts, kernel only, weighed with shells Calculated from 14-871 GA 14-809 50-975 0 0 0 0.0 3.30 0.31 0.01 0.1 1.4 1,5 0.14 0.0 10 0.19 5.0 0
Bread pudding, homemade Recipe AS 11-594 N 60 N N N 0.14 0.13 0.17 0.8 1.3 2.0 0.09 0.6 12 0.40 3.0 0
Bread rolls, brown, crusty 12 samples of 6 rolls, different shops AF 11-477 0 0 0 0.0 Tr 0.32 0.15 3.8 2.8 6.6 0.20 0.0 63 0.50 4.0 0
Bread rolls, brown, soft 14 samples of 6 rolls, different shops AG 11-478 0 0 0 0.0 Tr 0.29 0.14 3.5 2.6 6.1 0.18 0.0 57 0.50 3.0 0
Bread rolls, malted wheat 10 samples, pre-packed, freshly baked, including granary products AG 11-479 0 0 0 0.0 0.23 0.24 0.09 2.7 2.4 5.1 0.19 0.0 78 0.51 0.7 0
Bread rolls, white, crusty 10 samples AG 11-482 0 0 0 0.0 0.23 0.22 0.07 2.0 2.2 4.2 0.03 0.0 31 0.42 0.9 0
Bread rolls, white, soft 10 samples AF 11-483 0 0 0 0.0 0.20 0.20 0.06 1.8 2.0 3.8 0.03 0.0 27 0.40 1.0 0
Bread rolls, wholemeal 10 samples AG 11-484 0 0 0 0.0 0.30 0.30 0.09 4.1 2.5 6.6 0.10 0.0 57 0.60 6.0 0
Bread sauce, made with semi-skimmed milk, HOMEMADE Recipe WCD 17-520 25 17 28 Tr 0.12 0.11 0.16 0.4 0.8 1.2 0.06 0.6 9 0.43 2.3 1
Bread sauce, made with skimmed milk, homemade Recipe WCD 17-567 N 11 N N N Tr 0.05 0.15 0.3 0.8 0.7 0.06 0.6 6 0.30 2.0 1
Bread sauce, made with whole milk, homemade Recipe WCD 17-519 N 21 N N N 0.05 0.15 0.3 0.8 0.7 0.06 0.6 6 0.35 2.0 1
Bread, brown, average 11 samples, 8 brands AF 11-456 0 0 0 0.0 0.01 0.22 0.07 2.8 2.1 4.9 0.17 0.0 45 0.46 3.0 0
Bread, brown, toasted 11 samples, 8 brands. Calculated using 22% weight loss AF 11-457 0 0 0 0.0 0.01 0.24 0.08 3.4 2.7 6.3 0.16 0.0 29 0.44 3.8 0
Bread, ciabatta 8 samples AF 11-609 0 0 0 0.0 0.47 0.24 0.06 2.0 2.2 4.4 0.07 0.0 21 0.40 1.0 0
Bread, garlic and herb, retail 10 samples, 10 products , frozen and chilled AF 11-460 179 53 188 Tr 1.79 0.23 0.13 1.1 1.7 2.8 0.14 0.1 11 0.20 0.6 Tr
Bread, malt, fruited 6 samples, 3 brands AF 11-084 50-042 Tr Tr Tr Tr 0.18 0.24 0.32 2.4 1.9 4.3 0.11 0.0 34 N N Tr
Bread, malted wheat 24 samples, sliced and unsliced, including granary products AF 11-461 0 0 0 0.0 0.23 0.24 0.09 2.7 2.4 5.1 0.19 0.0 88 0.51 0.7 0
Bread, naan, peshwari naan, takeaway and retail 10 samples, 5 from takeaway shops, naan with nuts and raisins AF 17 138 40 N 1.62 0.11 0.03 2.6 1.8 4.4 N Tr 22 0.45 4.0 Tr
Bread, naan, retail 12 samples, including garlic and coriander AF 11-463 5 11 7 0.1 0.64 3.80 0.27 0.05 3.0 1.8 4.8 N Tr 15 N N Tr
Bread, pitta, white 10 samples, 8 brands AF 11-465 0 0 0 0.0 N 0.34 0.08 2.2 2.2 4.4 N 0.0 20 N N 0
Bread, seeded Label data and calculations AF 0 N N 0.0 N N N N 2.5 N N N N N N 0
Bread, soda, made with white flour, homemade Recipe AF 11-631 7 4 8 Tr 0.42 0.15 0.11 1.2 1.6 2.8 0.11 0.3 7 0.43 2.4 1
Bread, wheatgerm 7 samples, 4 brands, pre-packed, sliced AF 11-467 0 0 0 0.0 0.48 0.34 0.11 3.6 2.5 6.1 0.09 0.0 38 0.50 1.5 0
Bread, white, average Average of 5 main types of white bread AF 11-099 0 0 0 0.0 0.08 0.22 0.07 1.6 2.0 3.6 0.07 0.0 29 N N 0
Bread, white, crusty bloomer, unsliced, fresh, large 10 samples, 8 products AF 11-100 11-101 0 0 0 0.0 0.22 0.21 0.06 1.6 2.0 3.6 0.06 0.0 24 0.38 2.8 0
Bread, white, Danish style 8 samples, 4 brands, including Nimble and Weight Watchers AF 11-466 0 0 0 0.0 Tr 0.25 0.07 2.0 1.7 3.7 0.07 0.0 44 N N 0
Bread, white, farmhouse or split tin 20 samples AF 11-470 0 0 0 0.0 0.22 0.19 0.06 1.4 2.0 3.4 0.06 0.0 23 0.38 2.8 0
Bread, white, French stick 18 samples, baguette and flute, thick and thin AF 11-471 0 0 0 0.0 Tr 0.21 0.06 1.7 2.2 3.9 0.07 0.0 29 0.39 0.5 0
Bread, white, premium 15 samples, 13 brands AF 11-474 0 0 0 0.0 0.17 0.23 0.07 1.5 2.1 3.6 0.07 0.0 23 0.47 1.0 0
Bread, white, sliced 15 samples AF 11-468 0 0 0 0.0 Tr 0.42 0.24 0.08 1.6 2.0 3.6 0.08 0.0 25 0.42 0.6 0
Bread, white, sliced, fried in rapeseed oil Calculated on white sliced bread using analysed fat and water changes AF 11-105 0 Tr Tr 0.0 6.80 0.18 0.07 1.5 2.0 3.5 0.06 0.0 13 0.32 0.6 0
Bread, white, toasted 15 samples. Calculated using weight loss of 18% AF 11-475 0 0 0 0.0 Tr 0.25 0.10 2.0 2.4 4.4 0.10 0.0 30 0.51 0.7 0
Bread, white, 'with added fibre' Including Hovis Best of Both, Kingsmill 50/50 and Warburtons Half & Half Toastie AF 11-472 0 0 0 0.0 0.14 0.25 0.07 2.7 2.2 4.9 0.10 0.0 33 0.53 3.5 0
Bread, white, 'with added fibre', toasted Calculated using weight loss of 16% AF 11-473 0 0 0 0.0 0.17 0.25 0.07 3.1 2.6 5.7 0.09 0.0 20 0.47 4.2 0
Bread, wholemeal, average 21 samples, sliced and unsliced AF 11-476 0 0 0 0.0 0.28 2.00 0.25 0.05 3.8 2.3 6.2 0.11 0.0 40 0.63 6.3 0
Bread, wholemeal, toasted Calculated using weight loss of 14.6% AF 11-611 0 0 0 0.0 0.33 0.25 0.06 4.5 2.7 7.2 0.13 0.0 46 0.74 7.4 0
Breadfruit, boiled in unsalted water Literature sources DG 0 30 5 0.0 N 0.08 0.05 0.7 N N N 0.0 N 0.40 N 20
Breadfruit, raw Literature sources DG 0 24 4 0.0 N 0.10 0.05 0.8 N N N 0.0 N 0.46 N 29
Breadnut seeds, dried Literature sources G 14-810 0 130 22 0.0 N 0.03 0.14 2.1 2.7 4,8 0.69 0.0 113 1.88 N 47
Breadsticks, plain 10 samples, 5 products AM 17-123 0 Tr Tr 0.0 0.18 0.09 0.02 1.5 2.1 3.6 0.10 Tr 21 0.60 2.0 Tr
Breakfast cereal, bran flakes, fortified 15 samples, 8 products, including Kellogg's and own brands AI 11-486 0 0 0 4.6 8.30 1.10 1.40 15.6 2.4 18.0 1.40 2.3 367 N 7.0 0
Breakfast cereal, bran type cereal, fortified 15 samples, 9 products, including All-Bran and own brand AI 11-485 0 54 9 3.9 N 1.00 1.20 13.4 3.1 16.5 1.30 1.7 200 N N N
Breakfast cereal, cornflakes, crunchy / honey nut coated, fortified 10 samples, 7 products, including Crunchy Nut Corn Flakes and own label AI 11-491 0 125 21 N 0.44 1.10 1.40 15.5 0.6 16.1 1.50 2.0 396 N N 0
Breakfast cereal, cornflakes, fortified 15 samples, 9 products, including Kellogg's and other / own brands AI 11-490 0 125 21 4.7 0.14 0.06 1.10 1.40 15.8 0.6 16.4 1.50 1.9 N N 2.0 0
Breakfast cereal, cornflakes, frosted, fortified 10 samples, 8 products, including Frosties and own brand AI 11-492 0 125 21 4.7 0.14 1.20 1.40 16.0 0.6 16.6 1.60 1.7 N N 2.0 0
Breakfast cereal, cornflakes, unfortified 7 samples, 4 products, organic AI 0 125 21 0.0 0.14 0.06 Tr 0.08 0.8 0.6 1.4 0.13 Tr 7 0.20 2.0 0
Breakfast cereal, crunchy clusters type, without nuts, unfortified 7 samples, 5 brands, including Jordans Country Crisp, Quaker Oat granola and own brand AI 11-783 11-138 11-403 0 Tr Tr 0.0 1.38 1.02 1.06 4.0 2.8 6.8 0.17 0.0 90 0.32 8.9 Tr
Breakfast cereal, crunchy/crispy muesli type cereal, with nuts, unfortified 7 samples, 5 brands, including Jordans's Country Crisp, Kellogg's Crunchy Nut Clusters and own labels AI 11-783 11-138 11-403 11-784 0 Tr Tr 0.0 3.26 0.16 0.07 1.0 2.0 3.0 0.27 0.0 21 0.80 9.5 Tr
Breakfast cereal, fruit and fibre type, fortified 10 samples, 7 products, including Kellogg's Fruit 'n Fibre and own brand AI 11-493 0 Tr Tr N 1.36 1.00 1.20 13.2 1.7 14.9 1.30 N 210 N 3.0 Tr
Breakfast cereal, honey loops and hoops, including Honey and Nut Cheerios, fortified 8 samples, 5 products, including Honey Loops and own brands. Based on Honey Nut Cheerios and products containing nuts AI 0 N N 4.5 N 1.00 1.20 14.0 N N 1.20 2.1 170 5.00 N 67
Breakfast cereal, instant hot oat, plain, raw, fortified 10 samples, 7 products, including Ready Brek and own brands AI 11-496 0 0 0 4.3 0.31 0.90 1.20 13.6 2.7 16.3 1.20 2.1 170 0.75 13.0 Tr
Breakfast cereal, malted flake, fortified 9 samples, 6 products, including Special K and own brand AI 11-501 0 0 0 8.3 0.31 1.60 2.10 23.6 2.5 26.1 2.10 3.4 300 N 2.0 134
Breakfast cereal, malted wheat, fortified 8 samples, 5 products, including Shreddies and own brand AI 11-500 0 0 0 0.4 0.85 0.80 1.10 12.1 2.2 14.3 1.10 1.9 150 4.50 N 0
Breakfast cereal, multigrain hoops, fortified Including Cheerios and own brands AI 11-623 0 N N N N 1.24 1.10 14.0 N N 1.20 1.9 200 4.40 N 71
Breakfast cereal, Oat, instant, flavoured, unfortified, made up with semi-skimmed milk Quaker Oat So Simple; 6 samples, 4 products, including golden syrup, berry and baked apple flavour. 36g sachet made up with 180g milk AI 16 Tr 16 Tr 0.14 Tr 0.14 0.2 1.2 1.4 0.06 Tr 10 0.50 2.0 Tr
Breakfast cereal, oat, instant, plain, fortified, cooked, made up with semi-skimmed milk 10 samples, 7 products, including Ready Brek and own brands. 40g oat cereal made up with 200g milk AI 16 8 17 0.7 0.14 0.18 0.27 2.4 1.0 3.4 0.34 1.1 36 0.69 4.0 Tr
Breakfast cereal, puffed wheat, honey coated, fortified 16 samples, 8 products, including Sugar Puffs and own brand AI 11-503 0 0 0 0.0 0.57 1.00 1.00 10.0 1.0 10,1 0.36 0.0 13 1.00 5.0 0
Breakfast cereal, puffed wheat, unfortified 10 samples, 3 products, including Quaker Puffed Wheat and own brands AI 11-144 0 0 0 0.0 0.99 Tr 0.03 8.6 2.2 10.8 0.11 0.0 13 0.40 8.0 0
Breakfast cereal, rice, chocolate flavoured, fortified 10 samples, 5 products, including Coco Pops and own brand AI 11-488 Tr Tr Tr 4.6 N 1.10 1.40 15.2 1.2 16.4 1.50 1.9 180 6.00 N 0
Breakfast cereal, rice, toasted/crisp, fortified 13 samples, 6 products, including Rice Krispies and own brand AI 11-497 0 0 0 4.6 0.16 1.10 1.40 15.3 1.6 16.9 1.50 1.8 180 N 2.0 0
Breakfast cereal, Ricicles, Kellogg's 6 samples, 1 product AI 11-498 0 0 0 4.2 N 1.20 1.30 15.0 N N 1.70 0.9 177 N N 0
Breakfast cereal, shredded wheat type with fruit, unfortified 6 samples, 3 products, including Raisin Wheats and own brand apricot wheats AI 50-079 0 30 5 0.1 0.71 0.30 0.28 5.4 1.9 7.3 0.74 0.0 112 0.60 3.0 Tr
Breakfast cereal, shredded wheat type, unfortified 10 samples, 4 products, including Shredded Wheat and bitesize and own brand AI 11-499 0 0 0 0.0 0.57 0.15 0.04 5.2 2.7 7.9 0.18 0.0 27 0.70 7.0 0
Breakfast cereal, Shredded Wheat, honey nut, Nestle 6 samples, 1 product AI 0 0 0 0.0 0.70 N N N N N N 0.0 N N N 0
Breakfast cereal, wheat and multigrain, chocolate flavoured, fortified 10 samples, 4 products, including Weetos, Nesquick, Coco Shreddies and own brands AI 50-092 Tr Tr Tr N 0.79 1.00 1.20 13.6 1.2 14.8 1.40 1.4 171 N N N
Breakfast cereal, wheat biscuits, Weetabix type, fortified 10 samples, 6 products, including Weetabix and own brands AI 11-505 0 0 0 0.0 1.45 1.50 1.00 1.20 14.0 2.2 16.2 0.22 0.0 170 0.80 6.0 0
Breakfast cereal, wheat biscuits, Weetabix type, unfortified 6 samples, 3 products, organic and value products AI 0 0 0 0.0 1.45 Tr 0.06 6.4 2.6 9.0 0.26 0.0 36 0.80 8.0 0
Bream, Sea, raw Literature sources JA N Tr N N N 0.08 0.10 5.4 3.3 8,7 0.46 2.0 N 0.21 N Tr
Broccoli in cheese sauce, made with semi-skimmed milk, homemade Recipe from review of recipe collection DR 15-423 77 390 142 0.1 1.18 0.09 0.19 0.5 1.7 2.2 0.10 0.6 33 0.57 3.7 25
Broccoli in cheese sauce, made with skimmed milk, homemade Recipe from review of recipe collection DR 15-424 70 387 135 0.1 1.17 0.09 0.18 0.5 1.7 2.2 0.10 0.6 33 0.51 3.9 24
Broccoli in cheese sauce, made with whole milk, homemade Recipe from review of recipe collection DR 15-422 84 392 149 0.1 1.19 0.09 0.19 0.5 1.7 2.2 0.10 0.6 34 0.43 2.8 24
Broccoli, green, boiled in salted water 22 samples, autumn and winter, UK grown and imported, pre-packed and loose DG 13-171 0 598 100 0.0 1.67 135.00 0.04 0.06 0.5 0.9 1.4 0.11 0.0 34 0.28 3.5 44
Broccoli, green, boiled in unsalted water As raw, boiled for 3-8 minutes, Calabrese DG 13-172 0 598 100 0.0 1.67 135.00 0.04 0.06 0.5 0.9 1.4 0.11 0.0 34 0.28 3.5 44
Broccoli, green, raw 22 samples, autumn and winter, UK grown and imported, pre-packed and loose, Calabrese DG 13-170 0 581 97 0.0 1.72 185.00 0.15 0.12 0.8 0.9 1.6 0.13 0.0 95 0.61 4.1 79
Broccoli, green, steamed As raw, steamed for 3-9 minutes, Calabrese DG 0 364 61 0.0 1.84 0.29 0.15 0.8 0.8 1.6 0.13 0.0 72 0.58 3.8 60
Broccoli, purple sprouting, boiled in unsalted water Based on boiled in salted water DG 0 385 64 0.0 1.10 0.05 0.11 0.1 0.4 0,5 0.23 0.0 140 0.70 0.3 44
Broccoli, purple sprouting, raw Tough stems and coarse leaves removed DG 0 685 114 0.0 1.30 0.10 0.12 0.1 0.7 0,8 0.25 0.0 195 1.00 0.5 110
Brown fruity sauce 10 bottles, 4 brands WCN 17-293 0 40 7 0.0 N 0.13 0.09 0.1 0.2 0.3 0.10 0.0 8 N N Tr
Brown sauce, reduced salt/sugar Estimated from brown sauce and label data WCN 0 40 7 0.0 N 0.09 0.06 0.1 0.1 0.2 0.07 0.0 5 N N Tr
Brownies, chocolate, homemade Recipe AN 233 136 256 0.8 1.27 0.07 0.12 0.4 1.4 1.8 0.08 0.6 14 0.37 4.4 Tr
Brussels sprouts, boiled in unsalted water 11 samples, UK, including standard, peeled and baby. Base trimmed and outer leaves removed, boiled for 4-10 minutes DG 13-179 0 160 27 0,0 0,32 127,00 0,05 0,07 0,4 0,5 0,9 0,23 0,0 124 0,40 0,5 40
Brussels sprouts, raw Base trimmed, outer leaves removed DG 50-746 0 215 36 0.0 1.00 153.00 0.15 0.11 0.2 0.7 0.9 0.37 0.0 135 1.00 0.4 115
Bubble and squeak, fried in rapeseed oil, homemade Fried cabbage and potato. Recipe from Wiles et al, 1980 DR 15-383 0 162 27 0.0 2.12 0.18 0.03 0.3 0.4 0.7 0.07 0.0 30 0.33 0.2 28
Bubble and squeak, fried in sunflower oil, homemade Fried cabbage and potato. Recipe from Wiles et al, 1980 DR 15-426 0 160 27 0.0 4.56 0.18 0.03 0.3 0.4 0.7 0.07 0.0 29 0.33 0.2 27
Buckwheat, groats Literature sources AA N 0.0 Tr 0.28 0.07 2.8 1.7 4,5 0.40 0.0 N 1.20 N 0
Build up, powder, shake, assorted flavours Manufacturer's data (Nestlé). Average of chocolate, strawberry, banana and vanilla flavours PAA 17-534 900 Tr 900 4.5 10.00 1.60 2.60 16.0 5.8 21.8 2.20 2.3 180 9.00 130.0 65
Build-up powder, soup, assorted flavours Manufacturer's data (Nestlé). Average of chicken, vegetable, tomato and potato & leek flavours PAA 17-535 583 N 583 3.6 6.40 1.70 1.10 12.9 N N 1.50 1.6 146 4.58 140.0 60
Burger, beef, 62-85% beef, raw 10 samples, 6 brands containing onion, frozen and chilled MBG 19-042 4 Tr 4 N N 0.07 0.23 2.6 N N 0.17 2.0 12 N N Tr
Burger, beef, 62-85%, beef, grilled Beefburgers with added onion. 10 samples, 6 brands, frozen and chilled MBG 19-043 5 Tr 5 N N 0.07 0.07 3.8 N N 0.17 2.0 24 N N Tr
Burger, beef, 98-99% beef, fried in vegetable oil 8 samples, 3 brands, chilled and frozen MBG 19-029 Tr Tr Tr 1.9 0.54 Tr 0.22 5.5 4.3 9.8 0.31 3.0 8 0.85 2.0 0
Burger, beef, 98-99% beef, grilled 8 samples, 3 brands, chilled and frozen MBG 19-030 Tr Tr Tr 1.8 0.39 0.01 0.20 5.1 4.0 9.1 0.31 3.0 10 0.84 2.0 0
Burger, beef, 98-99% beef, raw 8 samples, 3 brands, chilled and frozen MBG 19-309 50-503 Tr Tr Tr 1.2 0.28 0.01 0.15 3.5 2.5 6.0 0.28 2.0 9 0.78 1.0 0
Burger, beef, fried in rapeseed oil, homemade Recipe MR 19-354 14 2 15 1.2 0.89 0.08 0.17 5.3 4.5 9.8 0.36 2.6 17 0.58 3.4 0
Burger, beef, grilled, homemade Recipe MR 19-356 15 2 15 1.2 0.36 0.08 0.18 5.6 4.7 10.3 0.37 2.2 20 0.59 3.5 0
Burger, beef, with bun, fried in rapeseed oil, homemade Recipe MR 19-356 N 2 N N 0.72 0.11 0.16 4.6 4.0 8.6 0.30 2.1 23 0.53 2.9 0
Burger, beef, with bun, grilled, homemade Recipe MR 19-357 N 2 N N 0.29 0.11 0.16 4.8 4.2 9.0 0.31 1.8 25 0.53 3.0 0
Burger, Big Mac, takeaway Includes two beefburgers, bun, sauce, cheese, lettuce, onions and pickles MBG 19-310 2 N N 0.3 0.23 0.05 0.11 N N N 0.01 N N N N 1
Burger, cheeseburger, takeaway Includes beefburger, bun, cheese, mustard, ketchup, onions and pickles MBG 19-314 24 23 28 0.3 0.26 0.17 0.18 2.2 2.8 5.0 0.19 2.0 23 0.46 1.0 N
Burger, chicken, takeaway Includes chicken burger, bun, lettuce and mayonnaise MBG 19-041 N N N N N 0.26 0.07 4.3 N N 0.28 N N N N N
Burger, chicken/turkey, coated, retail, grilled 10 samples, 7 products, breaded and battered MCA Tr Tr Tr Tr 2.47 0.10 0.11 7.2 4.2 11.4 0.42 2.8 21 1.23 0.6 0
Burger, hamburger, takeaway Includes bun, beefburger, mayonnaise, lettuce, tomato, ketchup, onions and pickles MBG 19-311 N Tr N 0.3 0.22 0.19 0.12 2.5 2.7 5.2 0.18 1.0 24 0.48 1.0 N
Burger, Quarter Pounder with cheese, takeaway Portion includes a quarter pound beefburger, ketchup, mustard, onions, pickles and slice of cheese MBG 19-312 Tr N N 0.2 0.14 0.04 0.12 N N N 0.06 N N N N Tr
Burger, Whopper, takeaway Portion includes bun, beefburger, mayonnaise, lettuce, tomato, ketchup, onions and pickles MBG 19-313 7 94 23 0.2 1.80 0.15 0.11 2.4 2.0 4.4 0.13 1.0 25 0.40 1.0 2
Butter, salted Average of UK/Irish, Danish, French, New Zealand OA 17-485 958 608 1060 0.9 1.85 7.40 Tr 0.07 Tr 0.1 0.1 Tr 0.3 Tr 0.05 0.2 Tr
Butter, spreadable (75-80% fat) 9 samples, 7 products, containing butter and vegetable oil, including Anchor, Lurpak, Country Life and own brand equivalents OA 17-486 521 243 562 0.6 10.50 Tr 0.04 Tr 0.1 0.1 Tr 0.1 Tr 0.03 0.1 Tr
Butter, spreadable, light (60% fat) 11 samples, 7 products, containing vegetable oil, including Anchor Lighter, Lurpak Lighter, Country Life Lighter and own brand equivalents OA 380 342 437 0.4 8.27 Tr 0.03 Tr Tr Tr Tr 0.1 Tr 0.02 0.1 Tr
Butter, unsalted Average of UK/Irish, Danish, French, New Zealand OA 958 608 1060 0.9 1.85 7.40 Tr 0.07 Tr 0.1 0.1 Tr 0.3 Tr 0.05 0.2 Tr
Butteroil, unsalted Calculated from butter OB 990 525 1078 0.9 2.40 Tr 0.02 Tr 0.1 0,1 Tr Tr Tr 0.05 Tr 0
Cabbage leaves, stuffed with lamb and rice, homemade Recipe MR 19-437 6 N N 0.3 0.18 N N N N N N 0.5 N N N 7
Cabbage, average, boiled in unsalted water Average of green and white cabbage DG 0 159 27 0.0 0.15 121.10 0.13 0.03 0.3 0.2 0.5 0.06 0.0 38 0.17 0.1 32
Cabbage, average, raw Average of white (13-509) and green (13-510) cabbage DG 13-468 0 227 38 0.0 0.06 151.00 0.28 0.03 0.5 0.2 0.6 0.13 0.0 65 0.28 0.1 48
Cabbage, Chinese, raw Base trimmed, outer leaves removed DG 0 70 0 0.0 N 0.09 Tr 0.2 0.2 0,4 0.11 0.0 77 0.11 Tr 21
Cabbage, green, boiled in unsalted water As raw, boiled for 4-8 minutes DG 13-444 0 317 53 0.0 0.27 201.00 0.15 0.05 0.3 0.3 0.6 0.07 0.0 40 0.21 Tr 45
Cabbage, green, raw 22 samples, autumn and winter, UK grown and imported, pre-packed and loose DG 13-468 0 454 76 0.0 0.08 242.00 0.33 0.04 0.6 0.3 0.9 0.14 0.0 45 0.36 0.1 48
Cabbage, red, boiled in unsalted water Outer leaves and stem removed. Shredded and boiled 19 minutes, based on boiled in salted water DG 0 12 2 0.0 0.20 0.02 0.01 0.2 0.1 0,3 0.04 0.0 31 0.22 0.1 32
Cabbage, red, cooked with apple Recipe from literature sources DR 15-427 N 36 N N N 0.02 0.01 0.3 0.2 0.5 0.06 0.0 14 0.19 0.3 21
Cabbage, red, raw Outer leaves and stem removed DG 0 15 3 0.0 0.20 0.02 0.01 0.4 0.2 0.6 0.09 0.0 39 0.32 0.1 55
Cabbage, white, boiled in unsalted water Calculated from 13-509 using dry matter weights DG 0 Tr Tr 0.0 0.03 41.21 0.10 0.01 0.2 0.1 0.3 0.05 0.0 35 0.14 0.1 18
Cabbage, white, raw 19 samples, autumn and winter, UK grown and imported, pre-packed and loose DG 13-445 0 Tr Tr 0.0 0.05 60.00 0.23 0.02 0.3 0.1 0.4 0.12 0.0 84 0.21 0.1 47
Cake bars, chocolate 10 samples, 10 products, including chocolate chip, Galaxy, Milky Way, Penguin and Crunchie AN 37 29 42 1.3 2.93 0.05 0.17 0.4 0.7 1.1 0.01 Tr 4 0.52 2.6 0
Cake rusks South Asian sweet bread, 6 samples, ethnic food store AM 0 0 0 N 6.18 0.01 0.12 0.6 N N N 0.2 21 0.66 2.8 0
Cake, battenberg, retail 10 samples, 4 products, including standard and mini cakes AN 11-574 N Tr N N 1.14 0.03 0.06 0.4 0.9 1.3 0.04 0.1 8 0.21 3.8 0
Cake, carrot, iced, retail 10 samples, 8 products, including plain carrot and products with orange and walnuts AN 70 547 162 Tr 2.30 0.07 0.08 0.4 1.1 1,5 0.09 0.2 9 0.27 4.0 2
Cake, carrot, with topping, homemade Recipe, with topping AN 11-616 N 937 N N N 1.80 0.08 0.09 0.4 1.1 1.5 0.10 0.2 11 0.28 3.5 1
Cake, cherry, homemade Recipe AN 11-640 N 116 N N N 0.07 0.11 0.4 1.2 1.6 0.05 0.6 7 0.29 4.4 Tr
Cake, chocolate fudge 12 samples, 6 brands. Mixture of fresh and frozen AN 30 30 35 0.4 1.45 0.05 0.06 0.5 1.5 2.0 Tr Tr 7 0.42 2.6 Tr
Cake, chocolate, not filled, homemade Recipe AN 11-641 N 186 N N N 0.31 0.09 0.15 0.6 1.7 1.9 0.07 0.8 12 0.25 5.5 0
Cake, chocolate, with butter icing, homemade Recipe AN 11-642 N 192 N N N 0.07 0.12 0.5 1.4 1.9 0.06 0.6 10 0.20 4.4 Tr
Cake, chocolate, with filling and icing, retail 10 samples, 7 products, including celebration cakes, tray bakes and layer cakes AN 45 21 49 0.4 1.14 0.05 0.12 0.6 1.1 1.7 0.05 0.2 13 0.56 5.0 0
Cake, coconut, homemade Recipe AN 11-643 N 131 N N N 0.10 0.13 0.7 1.5 2.3 0.08 0.6 9 0.40 N 0
Cake, fruit, retail 10 samples, 9 products, including Genoa, sultana and cherry slab, Manor House and country slices AN 11-529 39 Tr 39 Tr 1.50 7.26 0.09 0.06 1.0 0.9 1.8 0.08 0.1 Tr 0.56 5.0 Tr
Cake, fruit, rich, homemade Recipe AN 11-577 127 76 140 0.5 0.39 0.08 0.09 0.6 0.8 1.4 0.11 0.4 11 0.21 4.3 Tr
Cake, fruit, rich, iced, homemade With marzipan and royal icing. Recipe AN 11-578 85 51 94 0.4 1.28 0.06 0.10 0.5 0.7 1.2 0.08 0.3 10 0.16 5.6 Tr
Cake, fruit, wholemeal, homemade Recipe AN 11-579 N 117 N N N 0.10 0.11 1.2 1.3 2.5 0.12 0.4 8 0.40 5.0 Tr
Cake, lardy, homemade Recipe AN 11-645 7 5 8 N 0.50 0.14 0.13 1.2 0.4 1.6 0.99 0.3 29 0.35 2.5 1
Cake, loaf, retail 7 samples, 2 products, including ginger and golden syrup AN 25 7 26 N 1.69 0.06 0.07 0.4 0.6 1.0 0.04 0.2 6 0.26 2.0 0
Cake, sponge, fatless, homemade Not filled recipe AN 11-581 73 Tr 73 1.9 0.92 0.10 0.26 0.5 2.6 3.1 0.10 1.6 16 0.68 11.8 0
Cake, sponge, homemade Not filled. Recipe AN 11-580 309 173 338 1.2 1.08 0.08 0.15 0.5 1.6 2.1 0.07 0.9 9 0.40 6.1 Tr
Cake, sponge, soft iced, retail 10 samples, 8 products, including angel cake, Madeira and lemon drizzle AN 43 12 45 Tr 1.80 0.06 0.08 0.9 1.1 1.9 0.08 0.2 Tr 0.76 5.3 N
Cake, sponge, with butter icing, homemade Recipe AN 11-647 319 186 350 0.9 0.95 0.06 0.11 0.3 1.1 1.4 0.05 0.7 6 0.29 4.3 Tr
Cake, sponge, with dairy cream and jam, frozen 10 samples, 8 brands AN 11-215 77 40 84 0.4 N 0.10 0.10 0.4 0.7 1.0 0.01 0.3 7 0.26 1.6 Tr
Cake, sponge, with jam and butter cream, retail 10 samples, 8 products, including sandwich and Swiss roll AN 107 55 116 Tr 1.19 0.05 0.06 0.5 0.8 1.3 0.04 0.4 Tr 0.52 4.0 Tr
Cake, Swiss roll, homemade Recipe AN 11-648 54 Tr 54 1.4 0.68 0.07 0.19 0.3 1.9 2.2 0.07 1.2 12 0.50 8.8 2
Cake, Swiss rolls, chocolate covered and filled, retail 10 samples, 5 products, including large, individual and bite-sized rolls AN 11-533 45 21 49 Tr 1.14 0.05 0.12 0.6 1.1 1.7 0.05 0.2 13 0.56 5.0 0
Cakes from 'healthy eating' ranges 10 samples, 7 products, including carrot, lemon and apple slices AN 7 2 7 Tr 0.28 0.06 0.08 0.9 1.1 2,0 0.08 0.2 Tr 0.76 5.3 N
Cakes, crispie, homemade Chocolate recipe AN 11-576 9 33 15 1.7 0.96 0.43 0.56 6.0 0.8 6.8 0.58 0.7 N N 2.6 0
Cakes, fancy iced, individual, retail 10 samples, 8 products, including French and fondant fancies, cup cakes, fairy cakes, angel and lemon slices AN Tr Tr Tr Tr 2.61 0.06 0.07 0.5 0.7 1.2 0.03 0.2 7 0.24 3.0 Tr
Calamari, coated in batter, baked 5 samples, 2 products, frozen JM 16-266 16-265 64 Tr 64 Tr 0.75 0.05 0.40 1.2 2.2 3.4 0.03 1.7 3 0.68 2.5 Tr
Callaloo and cho cho, homemade West Indian dish. Spinach and cho cho. Recipe from a personal collection DR 15-426 48 2110 400 0.0 N 229.93 0.05 0.05 0.7 0.5 1.2 N 0.0 N 0.20 N 10
Callaloo and okra, homemade West Indian dish. Spinach and okra. Recipe from a personal collection DR 15-429 47 1680 327 0.0 N 175.88 0.06 0.04 0.6 0.4 1.1 0.09 0.0 32 0.19 N 8
Cannelloni, spinach, homemade Recipe, Pasta tubes with spinach and ricotta filling. Recipe from dietary survey records DR 15-430 34 634 140 N 1.30 0.06 0.12 0.5 1.1 1.6 0.05 0.4 N N N 2
Cannelloni, vegetable, homemade Pasta tubes with mixed vegetable filling. Recipe from dietary survey records DR 15-367 53 369 115 N 1.23 0.06 0.12 0.4 1.0 1.1 0.05 0.4 4 0.13 0.7 3
Caramel bars and sweets, chocolate covered 10 samples, 6 brands, including Cadbury's Caramel, Curly Wurly, Rolo, Galaxy Caramel, Toffee Poppets and own brands SEA 90 15 93 Tr 1.46 0.02 0.30 0.2 1.1 1.3 Tr Tr 4 0.55 1.7 0
Caraway seeds Literature sources H 0 215 36 0.0 N 0.38 0.38 3.6 N N N 0.0 0 N N 0
Carbonnade of Beef, homemade Recipe MR 19-378 Tr 5 1 0.4 N 1.39 0.10 0.12 2.1 2.5 4.6 0.25 0.8 6 0.36 1.1 0
Cardamom, ground Literature sources H 0 Tr 0 0.0 N 0.20 0.18 1.1 N N N 0.0 0 N N 0
Carp, raw Literature sources JA N Tr N N 0.63 0.09 0.07 2.5 3.3 5,8 0.17 2.0 N 0.15 N Tr
Carrot juice 7 samples, 3 brands. Bottles and cartons DG 13-199 0 8115 1355 0.0 0.09 0.03 0.07 0.7 0.1 0.8 0.14 0.0 12 0.25 0.6 N
Carrots, old, boiled in unsalted water As raw, boiled for 5-10 minutes DG 13-447 0 11097 1850 0.0 0.09 5.50 0.09 0.02 0.2 0.2 0.4 0.04 0.0 8 0.23 0.3 3
Carrots, old, microwaved As raw, cooked for 3-8 minutes DG 0 11321 1887 0.0 0.09 0.14 0.02 0.3 0.1 0.4 0.06 0.0 17 0.37 0.3 3
Carrots, old, raw 22 samples, autumn and winter, UK grown, pre-packed and loose, top and tailed, peeled and not peeled DG 13-446 0 11764 1961 0.0 0.09 5.50 0.13 0.01 0.2 0.2 0.4 0.06 0.0 8 0.27 0.3 2
Carrots, young, boiled in unsalted water Ends trimmed, scrubbed, sliced and boiled 15 minutes DG 13-205 50-757 0 7703 1284 0.0 0.56 9.20 0.05 0.01 0.1 0.1 0.2 0.05 0.0 17 0.18 0.4 2
Carrots, young, canned in water, re-heated, drained 10 cans, 5 brands, no added salt DG 0 2070 345 0.0 0.64 0.01 0.02 0.2 0.1 0.3 0.07 0.0 8 0.10 0.4 1
Carrots, young, raw Ends trimmed, scrubbed DG 13-023 50-756 0 7807 1301 0.0 0.56 9.20 0.04 0.02 0.2 0.1 0.3 0.07 0.0 28 0.25 0.6 4
Cashew fruit, flesh only Literature sources FA 0 115 19 0.0 N 0.03 0.03 0.4 N N N 0.0 N N N 220
Cashew nuts, kernel only, plain 20 samples, whole and broken kernels GA 0 6 1 0.0 0.85 0.69 0.14 1.2 4.5 5,7 0.49 0.0 67 1.06 12.7 0
Cashew nuts, kernel only, roasted and salted 10 samples, kernels only GA 50-976 0 6 1 0.0 1.30 0.41 0.16 1.3 5.2 6.5 0.43 0.0 68 1.08 13.0 0
Cassava, baked Literature sources and calculation from raw DG 0 Tr Tr 0.0 N 0.04 0.02 0.3 0.1 0,4 N 0.0 11 N N 17
Cassava, boiled in unsalted water Literature sources and calculation from raw DG 0 Tr 0 0.0 N 0.04 0.02 0.3 0.1 0,4 N 0.0 11 N N 17
Cassava, frozen, raw 5 samples (Proscana) DG 0 Tr 0 0.0 N 0.02 0.01 0.4 0.1 0,5 N 0.0 13 N N 18
Cassava, raw Literature sources DG 0 Tr 0 0.0 N 0.06 0.02 0.5 0.1 0,6 N 0.0 19 N N 31
Cassava, steamed Literature sources and calculation from raw DG 0 Tr Tr 0.0 N 0.04 0.02 0.3 0.1 0,4 N 0.0 11 N N 23
Casserole, bean and mixed vegetable, homemade Recipe adapted from a recipe from Leeds Polytechnic. DR 15-431 0 2013 356 0.0 0.43 1.78 0.15 0.18 1.2 0.5 1.7 0.11 0.0 58 0.13 N 14
Casserole, bean and root vegetable, homemade Recipe from dietary survey records. Mixed beans and vegetables DR 15-432 0 1109 185 0.0 0.57 2.67 0.15 0.12 1.0 0.5 1.5 0.11 0.0 41 0.16 N 6
Casserole, beef, made with cook-in sauce Recipe MR 19-332 Tr 173 29 0.4 0.66 0.09 0.16 2.5 3.1 5.6 0.26 1.1 20 0.45 2.0 1
Casserole, pork and apple, homemade Recipe MR 19-414 Tr 7 1 0.2 0.31 0.36 0.09 2.9 2.2 5.1 0.25 0.4 2 0.59 1.2 4
Casserole, pork, made with cook-in sauce Recipe MR 19-348 Tr 144 24 0.5 0.66 0.59 0.15 4.6 3.4 8.0 0.37 0.6 3 1.02 2.5 1
Casserole, rabbit, homemade Recipe MR 19-431 N 1670 N N 0.31 0.07 0.08 3.4 2.1 5.5 0.22 3.8 3 0.37 0.6 1
Casserole, sausage, homemade Recipe MR 19-351 Tr 12 2 0.5 0.65 0.35 0.10 2.7 2.2 4.9 0.21 0.5 7 0.59 2.1 1
Casserole, sweet potato and green banana, homemade Recipe. West Indian dish. Recipe from a personal collection DR 15-433 74 2185 438 0.1 0.35 0.76 0.05 0.02 0.5 0.3 0.8 0.11 0.0 6 0.38 N 13
Casserole, vegetable, homemade Recipe from dietary survey records DR 15-368 0 1352 225 0.0 0.78 0.20 0.11 1.3 0.4 1.7 0.12 0.0 33 0.24 0.7 8
Catfish, flesh only, steamed Middle cuts JA N Tr N 0.7 2.80 0.23 0.09 2.7 4.0 6,7 0.46 3.0 N 0.60 N Tr
Catfish, flesh only, steamed, weighed with bones Calculated from steamed 16-008 JA N Tr N 0.6 2.38 0.20 0.08 2.3 3.4 5,7 0.39 2.0 N 0.51 N Tr
Catfish, raw Literature sources JA N Tr N 0.5 2.10 0.19 0.07 2.3 3.3 5,6 0.35 2.0 N 0.57 N Tr
Cauliflower cheese, made with semi-skimmed milk, homemade Recipe DR 15-369 N 33 N N N 0.05 0.13 0.4 1.1 1.5 0.10 0.5 22 0.74 2.1 20
Cauliflower cheese, made with skimmed milk, homemade Recipe DR 15-434 N 30 N N N 21.61 0.05 0.14 0.4 1.1 1.6 0.11 0.4 23 0.72 2.0 19
Cauliflower cheese, made with whole milk, homemade Recipe DR 15-384 N 34 N N N 21.90 0.05 0.14 0.4 1.1 1.6 0.11 0.4 23 0.74 2.0 19
Cauliflower cheese, retail Recipe and industry data DR N N N N N 0.11 0.11 0.4 1.5 1.9 0.18 N N 0.48 1.9 N
Cauliflower in white sauce, made with semi-skimmed milk, homemade Recipe DR 15-436 23 52 32 0.2 0.89 0.06 0.11 0.3 0.8 1.1 0.12 0.1 36 0.38 1.4 18
Cauliflower in white sauce, made with skimmed milk, homemade Recipe DR 15-437 24 15 27 Tr 0.13 0.08 0.10 0.4 0.6 1.0 0.12 0.3 34 0.47 1.7 20
Cauliflower in white sauce, made with whole milk, homemade Recipe DR 15-435 39 21 43 Tr 0.90 0.07 0.10 0.3 0.6 0.9 0.12 0.3 34 0.49 1.7 20
Cauliflower with onions and chilli pepper, homemade Recipe, Bangladeshi dish DR 15-438 0 5 1 0.0 0.73 26.58 0.09 0.03 0.4 0.5 0.9 0.16 0.0 42 0.38 0.1 27
Cauliflower, boiled in unsalted water As raw, boiled for 4-8 minutes DG 13-217 0 Tr Tr 0.0 0.11 28.50 0.09 0.03 0.4 0.5 0.9 0.15 0.0 48 0.47 1.2 30
Cauliflower, raw 22 samples, autumn and winter, UK grown and imported, pre-packed and loose DG 13-215 0 Tr Tr 0.0 0.09 31.00 0.06 0.09 0.6 0.4 1.0 0.14 0.0 55 1.04 1.7 56
Caviare, bottled in brine, drained Literature sources. Lumpfish roe JR Tr Tr Tr N N Tr 0.09 Tr 2.0 2 N N N N N 0
Celeriac, boiled in unsalted water As raw; diced and boiled 20 minutes, calculated from boiled in salted water DG 0 26 4 0.0 N 0.13 0.02 0.2 0.2 0,4 0.06 0.0 37 N N 6
Celeriac, raw Top and root trimmed, peeled DG 0 26 4 0.0 N 0.18 0.02 0.2 0.2 0,4 0.08 0.0 51 N N 14
Celery seeds Literature sources H 0 30 5 0.0 N N N N N N N 0.0 0 N N 0
Celery, boiled in unsalted water Calculated from raw. Water analysed, 2017. 11 samples, UK, including whole heads, hearts and sticks, stem only. Sliced and boiled for 5-10 minutes DG 13-544 0 11 2 0,0 0,03 4,90 0,01 0,01 0,1 Tr 0,1 0,01 0,0 4 0,13 Tr Tr
Celery, raw 11 samples, UK, including whole heads, hearts and sticks, stem only DG 13-451 0 20 3 0,0 0,06 4,90 0,03 0,02 0,3 0,1 0,4 0,03 0,0 11 0,29 0,1 1
Cereal bars, with fruit and/or nuts, no chocolate, unfortified 5 samples, 5 products, including Jordan's frusli and Alpen chewy bars AM 17-103 17-494 Tr Tr Tr Tr 1.74 0.18 0.08 1.5 1.3 2,8 0.07 Tr 10 0.76 6.0 2
Cereal bars, with fruit and/or nuts, with chocolate, unfortified 5 samples, 4 products, including Cadbury Brunch, Tracker cereal and Alpen cereal bars AM 17-103 17-494 Tr Tr Tr Tr 2.24 0.18 0.08 1.5 1.3 2.8 0.07 0.1 10 0.76 6.0 Tr
Chapatis, made with fat, retail 6 samples AF 11-458 N 0 N N N 0.26 0.04 1.7 1.7 3,4 0.20 0.0 15 0.20 2.0 0
Chapatis, made without fat Analysed and calculated values AF 11-075 50-036 0 0 0 0.0 Tr 0.23 0.04 1.5 1.5 3.0 0.18 0.0 14 0.20 2.0 0
Chard, Swiss, boiled in unsalted water Literature sources DG 0 4365 728 0.0 N 0.03 0.09 0.4 0.3 0,7 N 0.0 100 0.16 N 18
Chard, Swiss, raw Literature sources DG 0 4625 766 0.0 N 0.04 0.09 0.4 0.3 0,7 N 0.0 165 0.17 N 30
Cheese and onion rolls, pastry, retail Oven-baked pastry, 3 brands AT 11-550 Tr 17 3 1.0 N 0.15 0.08 1.0 1.5 2.5 0.06 0.5 9 0.30 2.1 Tr
Cheese pudding, homemade Recipe including breadcrumbs, milk, cheese and eggs BV 12-456 103 30 108 0.8 0.41 0.81 0.05 0.28 0.3 2.6 2.4 0.08 1.5 12 0.63 7.1 1
Cheese sauce, made with semi-skimmed milk, homemade Recipe WCD 17-522 140 70 152 0.1 0.25 0.04 0.26 0.2 1.9 2.1 0.07 1.1 7 0.57 3.4 1
Cheese sauce, made with skimmed milk, homemade Recipe WCD 17-568 125 62 135 0.1 0.22 1.37 0.04 0.25 0.2 1.9 2.2 0.07 1.1 7 0.44 3.0 0
Cheese sauce, made with whole milk, homemade Recipe WCD 17-521 156 75 168 0.1 0.28 1.87 0.04 0.26 0.2 1.9 2.1 0.08 1.2 9 0.52 3.1 1
Cheese sauce, packet mix, made up with semi-skimmed milk, homemade Recipe WCD 17-524 36 28 41 0.1 N 0.04 0.28 0.2 1.1 1.3 0.08 1.0 10 N N 1
Cheese sauce, packet mix, made up with skimmed milk, homemade Recipe WCD 17-569 17 17 20 0.1 0.20 0.04 0.26 0.2 1.1 1.3 0.08 0.9 9 N N 0
Cheese sauce, packet mix, made up with whole milk, homemade Recipe WCD 17-523 51 31 56 0.1 0.25 0.59 0.04 0.27 0.3 1.1 0.8 0.08 1.0 9 N N 1
Cheese spread, plain 20 samples, 7 brands, portions and tubs BL 12-349 214 119 234 0.2 0.24 0.05 0.36 0.1 3.2 3.3 0.08 0.6 19 0.51 3.6 Tr
Cheese spread, plain, reduced fat 13 samples, 9 brands, portions and tubs BL 12-350 119 90 134 N 0.40 0.06 0.53 0.1 3.1 3.2 0.07 2.0 7 0.42 3.0 Tr
Cheese straws/twists, retail 10 samples, 7 products, including cheese straws, twists and crispies AM 173 64 184 Tr 1.28 0.25 0.10 2.1 2.1 4,2 0.07 0.2 35 0.81 5.9 0
Cheese, Brie, rind only 10 samples, sampled in autumn and spring BL 0.05 0.43 1.2 4.5 5.7 0.40 1.3 56 6.8
Cheese, Brie, with outer rind removed 20 samples BL 12-131 12-861 50-226 297 192 329 0.2 0.81 2.40 0.03 0.33 0.5 4.6 5.1 0.14 0.6 55 0.50 3.6 Tr
Cheese, Caerphilly 10-20 samples BL 315 210 350 0.2 0.78 0.03 0.47 0.1 5.5 5,6 0.11 1.1 50 0.29 3.5 Tr
Cheese, Camembert 18 samples BL 12-133 50-227 230 315 283 0.1 0.65 0.05 0.52 0.9 4.9 5.8 0.23 1.1 83 0.80 7.5 Tr
Cheese, Cheddar type, '30% less fat' Including Cathedral City lighter, Pilgrims Choice lighter mature cheese and other/own brands BL 266 169 294 0.1 0.66 0.03 0.53 0.1 7.4 7.5 0.13 1.3 56 0.51 3.8 Tr
Cheese, Cheddar type, half fat 16 samples BL 12-141 50-230 190 121 210 0.1 0.47 0.03 0.53 0.1 7.4 7.5 0.13 1.3 56 0.51 3.8 Tr
Cheese, Cheddar, English 20 samples of English cheddar, including mild and mature, spring and autumn BL 12-134 50-228 364 141 388 0.3 0.52 4.70 0.03 0.39 0.1 6.8 6.9 0.15 2.4 31 0.50 4.4 Tr
Cheese, cottage, plain 16 samples BL 12-351 64 18 67 0.0 0.14 0.05 0.24 0.2 3.4 3.6 0.05 0.6 22 0.30 5.1 Tr
Cheese, cottage, plain, reduced fat 20 samples BL 12-352 16 4 17 0.0 0.03 0.05 0.24 0.2 3.4 3.6 0.05 0.6 22 0.30 5.1 Tr
Cheese, Danish blue 18 samples BL 12-151 50-236 244 283 291 0.2 0.71 4.10 0.03 0.41 0.6 5.5 6.1 0.10 1.3 55 0.53 2.7 Tr
Cheese, Derby 10-14 samples BL 340 220 377 0.3 0.46 0.03 0.41 0.0 5.7 5,7 0.10 1.4 26 0.29 3.0 Tr
Cheese, Dolcelatte, rind removed 7 samples, each sampled in spring and autumn BL 397 198 430 N 0.82 N 0.46 1.0 5.6 6.6 N N 67 N N Tr
Cheese, Double Gloucester 10 samples, sampled in spring and autumn BL 12-153 335 203 369 0.3 0.64 0.03 0.45 0.1 5.8 5.9 0.11 1.3 30 0.32 3.1 Tr
Cheese, Edam 20 samples BL 12-154 12-864 50-237 188 182 218 0.2 0.48 0.03 0.35 0.1 6.1 6.2 0.09 2.1 36 0.38 1.8 Tr
Cheese, Emmental 9 samples, sampled in spring and autumn BL 12-156 320 133 342 0.3 0.42 0.02 0.30 0.1 7.3 7.4 N 4.1 23 N N Tr
Cheese, Feta 18 samples, made from sheeps and goats milk BL 12-356 220 33 226 0.5 0.37 0.04 0.21 0.2 3.5 3.7 0.07 1.1 23 0.36 2.4 Tr
Cheese, goats milk, full fat, soft, white rind 16 samples, English and French BL 12-162 333 Tr 333 0.5 0.63 0.03 0.39 0.7 6.0 6.7 0.10 0.5 22 0.40 5.1 Tr
Cheese, Gouda 18 samples BL 12-163 50-243 258 139 281 0.2 0.57 0.03 0.30 0.1 7.0 7.1 0.08 1.7 43 0.32 1.4 Tr
Cheese, Gruyere 10 samples BL 325 225 363 0.3 0.58 0.03 0.39 0.0 6.4 6,4 0.11 1.6 12 0.35 1.5 Tr
Cheese, Halloumi 9 samples, sampled in spring and autumn BL 288 201 322 0.2 0.60 0.03 0.39 0.1 6.1 6.2 0.10 0.5 40 0.40 5.1 Tr
Cheese, hard, average Average of English Cheddar, Red Leicester and Double Gloucester BL 12-359 330 215 366 0.3 0.51 1.57 0.03 0.43 0.1 6.1 6.2 0.12 1.6 30 0.40 3.5 Tr
Cheese, Lancashire 10 samples, sampled in spring and autumn BL 12-166 356 181 386 0.2 0.78 0.02 0.43 0.1 6.1 6.2 0.08 1.6 43 0.30 4.0 Tr
Cheese, Mascarpone 8 samples, sampled in spring and autumn BL 376 214 412 0.3 1.14 0.04 0.22 0.1 1.7 1.8 0.04 0.6 11 0.27 1.6 Tr
Cheese, Mozzarella, fresh 18 samples, soft, not grated BL 12-170 258 152 283 0.2 0.31 0.03 0.40 0.1 5.0 5.1 0.10 1.7 20 0.25 2.2 Tr
Cheese, Paneer 9 samples, sampled in spring and autumn BL 248 34 254 N 0.41 N 0.20 0.1 7.7 7.8 N N 25 N N Tr
Cheese, Parmesan, fresh 8 samples, wedges/freshly grated BL 12-361 371 233 410 0.3 0.76 0.03 0.32 0.1 9.0 9.1 0.11 3.3 12 0.43 3.3 Tr
Cheese, Port Salut, St Paulin type 10 samples, sampled at spring and autumn BL Tr 171 299 0.1 0.43 0.02 0.26 0.1 5.8 5.9 N 2.6 36 N N Tr
Cheese, processed, plain 20 samples, 7 brands BL 12-362 270 95 286 N 0.55 1.60 0.06 0.25 0.1 4.7 4.8 0.07 1.2 15 0.60 5.6 Tr
Cheese, processed, slices, reduced fat Including Dairylea Light Slices, Kerry Low Low Cheesy Slices for Burgers and other/own brands BL 12-363 113 142 137 N 0.39 0.05 0.20 0.1 3.8 3.9 0.06 1.0 12 0.48 4.5 Tr
Cheese, processed, smoked 10 assorted varieties BL 245 85 259 0.2 0.22 0.03 0.27 0.1 4.8 4,9 0.07 0.9 18 0.22 1.5 Tr
Cheese, Quark Skimmed milk soft cheese (Magerquark), 10 samples BL 2 1 2 Tr Tr 0.04 0.30 0.2 3.4 3,6 0.08 0.7 45 0.44 3.0 1
Cheese, Red Leicester 10 samples, sampled in spring and autumn BL 12-167 290 300 340 0.3 0.38 0.03 0.44 0.1 5.7 5.8 0.11 1.2 30 0.38 3.0 Tr
Cheese, Red Windsor 10 samples BL 335 235 374 0.3 0.59 0.03 0.37 0.1 5.7 5,8 0.10 1.4 32 0.41 2.6 Tr
Cheese, Ricotta Analysis and literature sources BL 185 92 200 N 0.03 0.02 0.19 0.1 2.2 2,3 0.03 0.3 N N N Tr
Cheese, Roquefort 10 samples BL 295 10 297 N 0.55 0.04 0.65 0.6 4.6 5,2 0.09 0.4 45 0.50 2.3 Tr
Cheese, Sage Derby 10 samples, proximates as Derby BL 345 215 381 0.3 0.53 0.03 0.43 0.1 5.7 5,8 0.09 1.4 24 0.34 3.2 Tr
Cheese, spreadable, full fat, soft, white 20 samples, including Philadelphia and own brands BL 12-364 203 199 236 0.1 0.19 4.70 0.03 0.26 0.1 2.7 2.7 0.01 0.3 23 0.20 5.1 Tr
Cheese, spreadable, medium fat, soft, white 20 samples, including Philadelphia light and own brands BL 12-365 134 175 163 0.1 0.08 0.04 0.34 0.1 3.5 3.6 0.01 0.4 30 0.26 6.7 Tr
Cheese, spreadable, soft white, low fat 18 samples of extra light soft cheese spreads BL 12-366 39 158 65 N N 0.05 0.41 0.1 4.3 4.4 0.02 0.5 36 0.32 8.1 Tr
Cheese, Stilton, blue 20 samples BL 12-180 12-867 50-249 360 182 390 0.2 0.60 0.03 0.47 0.7 5.9 6.6 0.13 1.2 78 0.90 3.3 Tr
Cheese, Stilton, white 3-10 samples BL 315 165 343 0.2 0.54 0.03 0.37 0.1 4.7 4,8 0.07 1.3 52 0.23 2.9 Tr
Cheese, Wensleydale 9 samples, sampled in spring and autumn BL 12-182 345 280 391 0.2 0.45 0.03 0.46 0.1 5.5 5.6 0.09 1.1 43 0.30 4.0 Tr
Cheese, White Cheshire 9 samples, sampled in spring and autumn BL 12-145 350 220 387 0.2 0.70 0.03 0.49 0.1 6.6 6.7 0.09 0.9 35 0.31 4.0 Tr
Cheese, white, average Average of Cheshire, Lancashire and Wensleydale BL 12-183 50-250 351 231 389 0.2 0.62 0.02 0.46 0.1 6.3 6.4 0.08 1.6 39 0.29 3.9 Tr
Cheesecake, fruit, frozen 10 samples, assorted flavours, fruit topping BR 12-219 50-274 11-289 97 50 105 0.2 1.19 0.07 0.09 0.5 0.9 1.4 0.02 0.5 7 N N 6
Cheesecake, fruit, individual 8 samples, 3 brands including strawberry, apricot, blackcurrant and cherry BR 12-396 N Tr N N 1.29 0.12 0.14 0.5 0.8 1.3 0.04 Tr 7 0.35 1.4 Tr
Cheesecake, homemade Recipe BR 12-422 252 184 283 0.5 1.39 1.76 0.05 0.21 0.3 1.9 2.2 0.03 0.5 16 0.32 5.2 2
Chelsea buns, homemade Recipe. Ref. Wiles et al. (1980) AP 11-588 N 104 N N N 0.16 0.16 1.3 1.6 2.9 0.12 0.4 51 0.40 5.3 Tr
Cherries, flesh and skin, raw 11 samples, UK and imported FA 14-061 0 19 3 0,0 0,14 0,03 Tr 0,2 0,1 0,3 0,10 0,0 3 0,25 0,4 3
Cherries, flesh and skin, raw, weighed with stones Calculated from 14-382 FA 14-062 0 17 3 0,0 0,13 0,03 Tr 0,2 0,1 0,3 0,09 0,0 3 0,23 0,4 3
Cherries, glace 10 samples, 8 brands; red and multicoloured FA 14-068 0 7 1 0.0 Tr Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr Tr
Cherries, stewed with sugar Calculated from 900g fruit, 200g water, 108g sugar FA 0 19 3 0.0 0.10 0.02 0.02 0.1 0.1 0,2 0.03 0.0 Tr 0.15 0.2 7
Cherries, stewed with sugar, weighed with stones Calculated from 14-063 FA 0 16 3 0.0 0.09 0.02 0.02 0.1 0.1 0,2 0.03 0.0 Tr 0.13 0.2 6
Cherries, stewed without sugar Calculated from 900g fruit, 200g water FA 0 21 3 0.0 0.11 0.02 0.02 0.1 0.1 0,2 0.04 0.0 Tr 0.17 0.3 7
Cherries, stewed without sugar, weighed with stones Calculated from 14-065 FA 0 18 3 0.0 0.09 0.02 0.02 0.1 0.1 0,2 0.03 0.0 Tr 0.14 0.3 6
Cherries, West Indian, flesh only Acerola, literature sources FA 0 315 53 0.0 N 0.02 0.07 0.4 Tr 0,4 0.01 0.0 N 0.31 N 1720
Chervil, dried Literature sources H 0 N 0 0.0 N N N N N N 1.23 0.0 0 N N 0
Chestnuts, dried Literature sources and calculation from 14-813 GA 0 0 0 0.0 2.26 0.26 0.04 0.9 0.8 1,7 0.64 0.0 N 0.92 2.6 Tr
Chestnuts, kernel only, raw Analysis and literature sources GA 50-977 0 0 0 0.0 1.20 0.14 0.02 0.5 0.4 0.9 0.34 0.0 N 0.49 1.4 Tr
Chestnuts, kernel only, raw, weighed with shells Calculated from 14-813 GA 0 0 0 0.0 0.99 0.12 0.02 0.4 0.3 0,7 0.28 0.0 N 0.41 1.2 Tr
Chevda/chevra/chewra, homemade Recipe SNC 17-557 0 475 79 0.0 N 14.18 0.62 0.12 7.4 3.5 10.9 0.43 0.0 N N N 0
Chicken breast/steak, coated, baked 8 samples, 7 products, breaded and battered MCA 19-119 Tr Tr Tr Tr 2.47 0.10 0.11 7.2 4.2 11.4 0.42 2.8 21 1.23 0.6 0
Chicken chasseur, homemade Recipe MR 19-350 Tr N N 0.1 N 0.08 0.09 4.9 2.6 7.5 0.26 Tr 8 0.69 1.7 1
Chicken chasseur, homemade, weighed with bone Recipe. Calculated from 19-350 using 0.89 conversion factor MR 19-187 Tr N N 0.1 N 0.07 0.08 4.4 2.3 6.7 0.23 Tr 7 0.61 1.5 1
Chicken fricassee, homemade Recipe MR 19-379 N N N 0.1 N 1.41 0.14 0.11 2.9 1.9 4.8 0.19 Tr 7 0.78 2.1 2
Chicken fricassee, reduced fat, homemade Recipe MR 19-380 6 N N 0.1 N 1.36 0.12 0.11 2.9 1.9 4.8 0.20 Tr 9 0.59 2.1 2
Chicken in white sauce, made with semi-skimmed milk Recipe MR 19-382 47 25 51 0.2 0.22 0.06 0.20 2.2 3.3 5.5 0.23 0.4 8 1.04 3.1 Tr
Chicken in white sauce, made with whole milk Recipe MR 19-381 59 29 64 0.2 0.24 0.06 0.19 5.2 3.3 8.5 0.23 0.4 8 1.00 2.9 Tr
Chicken pieces, coated, takeaway 8 samples, 7 products, including chicken nuggets, chicken bites and popcorn chicken MCA 19-124 Tr Tr Tr Tr 2.70 0.09 0.12 7.4 4.9 12.3 0.45 1.7 8 1.15 0.9 0
Chicken portions, battered, deep fried, takeaway 6 samples from fast food chains, including KFC MCA 28 Tr 28 Tr 1.65 0.09 0.25 8.4 5.9 14.3 0.42 0.2 4 1.25 1.2 0
Chicken satay, takeaway 10 samples MR 5 23 9 N 1.41 0.07 0.07 11.0 3.2 14.2 0.22 Tr 27 0.93 5.5 Tr
Chicken slices 7 samples including smoked and wafer thin chicken breast. 80-100% meat MI Tr Tr Tr 0.2 0.24 0.05 0.18 9.7 4.2 13.9 0.42 Tr 8 1.06 2.0 Tr
Chicken soup, cream of, canned, condensed, as served 7 cans of the same brand. Diluted with an equal volume of water WAC 17-252 48 20 51 0.0 0.46 0.01 0.02 0.3 0.2 0.5 0.01 Tr Tr 0.03 0.0 0
Chicken wings, marinated, meat and skin, barbecued 4 samples including American and Chinese style and hot and spicy wings, chilled and frozen MR 24 N N 0.1 0.23 0.07 0.11 6.2 5.3 11.5 0.27 1.0 10 1.34 4.0 Tr
Chicken wings, marinated, meat and skin, barbecued, weighed with bone Calculated from 19-541 MR 19-205 16 N N 0.1 0.15 0.05 0.07 4.0 3.5 7.5 0.18 1.0 7 0.87 3.0 Tr
Chicken, breast, casseroled, meat and skin Calculated from 90% light meat and 10% skin from fresh and frozen chicken MCA 18-449 6 Tr 6 0.1 0.07 0.06 0.13 8.3 5.1 13,4 0.34 Tr 6 1.27 2.0 0
Chicken, breast, casseroled, meat and skin, weighed with bone Calculated from 18-308 MCA 5 Tr 5 0.1 0.06 0.05 0.12 7.5 4.6 12,1 0.31 Tr 5 1.14 2.0 0
Chicken, breast, casseroled, meat only Calculated from light meat from fresh and frozen chicken MCA Tr Tr Tr 0.1 0.07 0.06 0.13 8.8 5.6 14.4 0.36 Tr 6 1.34 2.0 0
Chicken, breast, grilled with skin, meat only 17 samples MCA Tr Tr Tr 0.1 0.12 0.10 0.20 14.3 5.8 20,1 0.42 Tr 5 1.66 2.0 0
Chicken, breast, grilled without skin, meat only 10 samples MCA Tr Tr Tr 0.3 0.17 0.14 0.13 15.8 6.2 22.0 0.63 Tr 6 1.67 2.0 0
Chicken, breast, grilled, meat and skin Calculated from 92% light meat and 8% skin from fresh and frozen chicken MCA 5 Tr 5 0.2 0.12 0.10 0.19 13.6 5.5 19,1 0.40 Tr 5 1.57 2.0 0
Chicken, breast, strips, stir-fried in corn oil 10 samples, skinless MCA Tr Tr Tr 0.2 N 0.11 0.16 14.4 5.8 20.2 0.44 Tr 5 1.56 2.0 0
Chicken, corn-fed, raw, dark meat only 6 samples MCA 18-453 31 Tr 31 0.5 0.05 0.09 0.22 5.9 3.6 9,5 0.34 1.0 6 1.28 3.0 0
Chicken, corn-fed, raw, light meat only 6 samples MCA 18-452 14 Tr 14 0.5 0.19 0.07 0.11 11.5 4.4 15,9 0.77 Tr 10 1.20 2.0 0
Chicken, corn-fed, raw, meat only Calculated from 54% light meat and 46% dark meat MCA 22 Tr 22 0.5 0.13 0.08 0.16 8.9 4.0 12,9 0.57 Tr 8 1.24 2.0 0
Chicken, corn-fed, raw, skin only 6 samples MCA 165 Tr 165 N N N N N N N N N N N N 0
Chicken, corn-fed, roasted, dark meat only 6 samples MCA 16 Tr 16 0.2 0.20 0.07 0.25 6.8 4.7 11,5 0.29 Tr 6 1.26 3.0 0
Chicken, corn-fed, roasted, light meat only 6 samples MCA Tr Tr Tr 0.2 0.14 0.06 0.13 12.0 5.1 17,1 0.54 Tr 10 1.35 2.0 0
Chicken, corn-fed, roasted, meat only Calculated from 48% light meat and 52% dark meat MCA 8 Tr 8 0.2 0.17 0.07 0.19 9.3 4.9 14,2 0.41 Tr 8 1.30 3.0 0
Chicken, dark meat, raw 31 samples, fresh and frozen MCA 50-434 20 Tr 20 0.1 0.17 0.05 0.14 0.22 5.6 4.1 9.7 0.28 1.0 9 1.09 3.0 0
Chicken, dark meat, roasted 19 samples, fresh and frozen MCA 50-441 24 Tr 24 0.1 0.23 0.07 0.11 6.2 5.3 11.5 0.27 1.0 10 1.34 4.0 0
Chicken, drumsticks, casseroled, meat and skin Calculated from 85% dark meat and 15% skin, fresh and frozen MCA 27 Tr 27 0.2 0.35 0.05 0.12 5.0 4.2 9.2 0.21 Tr 8 1.08 3.0 0
Chicken, drumsticks, casseroled, meat and skin, weighed with bone Calculated from 18-311 MCA 18 Tr 18 0.1 0.23 0.03 0.08 3.2 2.7 5,9 0.14 Tr 5 0.70 2.0 0
Chicken, drumsticks, casseroled, meat only Calculated from dark meat MCA 21 Tr 21 Tr 0.60 0.06 0.09 5.1 4.8 9,9 0.22 Tr 9 1.09 3.0 0
Chicken, drumsticks, roasted, meat and skin Calculated from 89% dark meat and 11% skin, fresh and frozen MCA 24 Tr 24 0.2 0.21 0.09 0.14 5.5 4.9 10.4 0.19 1.0 12 1.31 3.0 0
Chicken, drumsticks, roasted, meat and skin, weighed with bone Calculated from 18-335 MCA 15 Tr 15 0.1 0.13 0.06 0.09 3.5 3.1 6,6 0.12 Tr 8 0.82 2.0 0
Chicken, drumsticks, roasted, meat only 20 samples of a mixture of fresh and frozen drumsticks MCA 20 Tr 20 0.2 0.22 0.09 0.15 5.5 5.0 10,5 0.19 1.0 13 1.39 4.0 0
Chicken, leg quarter, casseroled, meat and skin Calculated from 21% light meat, 62% dark meat and 17% skin from fresh and frozen chicken MCA 23 Tr 23 0.2 0.28 0.05 0.12 5.7 4.3 10,0 0.23 Tr 7 1.11 3.0 0
Chicken, leg quarter, casseroled, meat and skin, weighed with bone Calculated from 18-314 MCA 14 Tr 14 0.1 0.18 0.03 0.08 3.6 2.7 6,3 0.14 Tr 4 0.70 2.0 0
Chicken, leg quarter, casseroled, meat only Calculated from 25% light meat and 75% dark meat from fresh and frozen chicken MCA 15 Tr 15 0.1 0.31 0.05 0.13 6.1 4.9 11,0 0.25 Tr 8 1.21 3.0 0
Chicken, leg quarter, raw, meat and skin Calculated from 77% dark meat and 23% skin MCA 30 Tr 30 0.5 0.17 0.12 0.27 4.9 3.4 8,3 0.23 1.0 8 0.99 3.0 0
Chicken, leg quarter, raw, meat and skin, weighed with bone Calculated from 18-293 MCA 21 Tr 21 0.4 0.12 0.08 0.19 3.4 2.3 5,7 0.16 Tr 5 0.68 2.0 0
Chicken, leg quarter, roasted, meat and skin 20 samples MCA 26 Tr 26 0.2 0.23 0.07 0.28 5.0 4.6 9,6 0.40 1.0 11 1.21 3.0 0
Chicken, leg quarter, roasted, meat and skin, weighed with bone Calculated from 18-337 MCA 13 Tr 13 0.1 0.12 0.04 0.14 2.5 2.4 4,9 0.20 Tr 6 0.62 2.0 0
Chicken, light meat, raw 31 samples, fresh and frozen MCA 50-433 Tr Tr Tr 0.2 0.13 0.14 0.14 10.7 4.7 15.4 0.51 Tr 14 1.26 2.0 0
Chicken, light meat, roasted 19 samples, fresh and frozen MCA 50-440 Tr Tr Tr 0.3 0.31 0.04 0.07 0.23 12.6 5.5 18,1 0.54 Tr 10 1.38 2.0 0
Chicken, meat, average, raw Calculated from 44% light meat and 56% dark meat MCA 18-291 50-431 11 Tr 11 0.1 0.15 0.14 0.18 7.8 4.3 12.1 0.38 Tr 19 1.16 2.0 0
Chicken, meat, average, roasted Calculated from 46% light meat and 54% dark meat from fresh and frozen chicken MCA 50-438 11 Tr 11 0.2 0.23 0.07 0.16 9.2 5.3 14.5 0.36 Tr 10 1.39 3.0 0
Chicken, portions, not coated, deep-fried, meat and skin 10 samples of wing quarters, leg quarters and chicken halves from fish and chip shops MCA 28 Tr 28 0.3 0.32 0.06 0.22 7.5 4.9 12,4 0.34 1.0 14 1.34 3.0 0
Chicken, portions, not coated, deep-fried, meat and skin, weighed with bone Calculated from 18-327 MCA 19 Tr 19 0.2 0.22 0.04 0.15 5.1 3.4 8,5 0.23 Tr 10 0.92 2.0 0
Chicken, skin, casseroled 20 samples MCA N Tr N 0.7 N N N N N N N N N N N 0
Chicken, skin, raw 25 samples MCA 259 64 Tr 64 1.9 0.15 0.04 0.44 2.7 0.9 3,6 0.08 1.0 4 0.64 2.0 0
Chicken, skin, roasted/grilled, dry 34 samples, crisp skin MCA 18-448 N Tr N 1.0 N N N N N N N N N N N 0
Chicken, skin, roasted/grilled, moist 32 samples MCA N Tr N 0.6 N N N N N N N N N N N 0
Chicken, stir-fried with mushrooms and cashew nuts, homemade Recipe MR 19-385 8 129 30 0.1 0.78 0.14 0.15 5.1 3.7 8.8 0.33 Tr 14 0.89 N 20
Chicken, stir-fried with peppers in black bean sauce, homemade Recipe MR 19-386 9 53 18 0.1 N 0.24 0.13 5.1 3.6 8.7 0.29 Tr 7 0.77 N 7
Chicken, stir-fried with rice and vegetables, retail, reheated 6 samples. 10-13% meat, frozen, fried in corn oil MR 19-201 Tr 565 94 N N 0.09 0.09 1.9 1.3 3.2 0.22 Tr 21 0.50 4.0 2
Chicken, thighs, casseroled, meat and skin Calculated from 77% dark meat and 23% skin from fresh and frozen chicken MCA 18-450 30 Tr 30 0.2 0.34 0.05 0.11 4.9 3.9 8,8 0.20 Tr 8 1.04 3.0 0
Chicken, thighs, casseroled, meat and skin, weighed with bone Calculated from 18-317 MCA 25 Tr 25 0.2 0.28 0.04 0.09 4.1 3.3 7,4 0.17 Tr 7 0.86 2.0 0
Chicken, thighs, casseroled, meat only, diced 10 samples of skinless thighs MCA 20 Tr 20 0.2 0.12 0.05 0.15 3.4 5.0 8,4 0.18 1.0 6 1.34 4.0 0
Chicken, whole, corn-fed, raw, meat and skin Calculated from 42% light meat, 35% dark meat and 23% skin MCA 55 Tr 55 0.5 0.13 0.07 0.13 7.5 3.3 10,8 0.46 1.0 7 1.10 2.0 0
Chicken, whole, corn-fed, raw, meat and skin, weighed with bone Calculated from 18-303 MCA 36 Tr 36 0.3 0.08 0.04 0.08 4.9 2.2 7,1 0.30 Tr 4 0.71 1.0 0
Chicken, whole, corn-fed, roasted, meat and skin Calculated from 40% light meat, 43% dark meat and 17% skin MCA 16 Tr 16 0.3 0.17 0.07 0.18 8.7 4.4 13,1 0.37 Tr 7 1.20 2.0 0
Chicken, whole, corn-fed, roasted, meat and skin, weighed with bone Calculated from 18-346 MCA 10 Tr 10 0.2 0.10 0.04 0.11 5.2 2.6 7,8 0.22 Tr 4 0.72 1.0 0
Chicken, whole, raw, meat and skin Calculated from 33% light meat, 42% dark meat and 25% skin MCA 25 Tr 25 0.6 0.15 0.11 0.25 6.5 3.5 10,0 0.30 Tr 9 1.03 2.0 0
Chicken, whole, raw, meat and skin, weighed with bone Calculated from 18-297 MCA 16 Tr 16 0.4 0.10 0.07 0.16 4.2 2.3 6,5 0.20 Tr 6 0.67 1.0 0
Chicken, whole, roasted, meat and skin Calculated from 40% light meat, 47% dark meat and 13% skin from fresh and frozen chicken MCA 18 Tr 18 0.3 0.21 0.07 0.15 8.7 4.9 13.6 0.34 Tr 9 1.29 3.0 0
Chicken, whole, roasted, meat and skin, weighed with bone Calculated from 18-341 MCA 11 Tr 11 0.2 0.13 0.04 0.09 5.5 3.1 8,6 0.21 Tr 6 0.81 2.0 0
Chicken, wing quarter, casseroled, meat and skin Calculated from 60% light meat, 21% dark meat and 19% skin MCA 18-450 16 Tr 16 0.2 0.16 0.06 0.12 7.0 4.5 11,5 0.29 Tr 6 1.18 2.0 0
Chicken, wing quarter, casseroled, meat and skin, weighed with bone Calculated from 18-321 MCA 11 Tr 11 0.1 0.11 0.04 0.08 4.7 3.0 7,7 0.19 Tr 4 0.79 2.0 0
Chicken, wing quarter, casseroled, meat only Calculated from 74% light meat and 26% dark meat from fresh and frozen chicken MCA 5 Tr 5 0.1 0.16 0.06 0.13 7.8 5.3 13,1 0.33 Tr 7 1.31 3.0 0
Chicken, wing quarter, raw, meat and skin Calculated from 65% light meat, 11% dark meat and 24% skin MCA 17 Tr 17 0.6 0.14 0.12 0.22 8.3 3.7 12,0 0.38 Tr 11 1.10 2.0 0
Chicken, wing quarter, raw, meat and skin, weighed with bone Calculated from 18-295 MCA 11 Tr 11 0.4 0.09 0.08 0.14 5.5 2.5 8,0 0.25 Tr 7 0.73 1.0 0
Chicken, wing quarter, roasted, meat and skin 20 samples MCA 13 Tr 13 0.4 0.27 0.06 0.17 10.0 4.9 14,9 0.25 Tr 6 0.67 1.0 0
Chicken, wing quarter, roasted, meat and skin, weighed with bone Calculated from 18-339 MCA 7 Tr 7 0.2 0.14 0.03 0.09 5.3 2.6 7,9 0.13 Tr 3 0.35 1.0 0
Chicken/turkey pasties/slices, puff pastry 10 samples, 10 products, including chicken and mushroom and chicken and bacon MI Tr Tr Tr Tr 1.38 0.08 0.15 1.8 1.1 2.9 0.07 Tr 3 0.34 0.9 N
Chicken/turkey pieces, coated, baked 9 samples, 9 products, battered and breaded, including chicken nuggets, chicken dippers and turkey dinosaurs MCA Tr Tr Tr Tr 2.75 0.07 0.17 7.1 3.1 10.2 0.39 0.2 27 0.61 2.9 0
Chicory, pale variety, boiled in unsalted water Cichorium intybus. Stem and inner leaves. Boiled for 7 minutes, based on boiled in salted water DG 0 100 17 0.0 N 0.05 Tr Tr 0.2 0.2 Tr 0.0 11 N N 1
Chicory, pale variety, raw Cichorium intybus.Stem and inner leaves DG 50-763 0 120 20 0.0 N 0.14 Tr 0.1 0.2 0.3 0.01 0.0 14 N N 5
Chilli con carne, homemade Recipe MR 19-337 Tr 246 41 0.3 1.15 0.10 0.07 2.3 1.6 3.9 0.20 0.6 9 0.21 0.9 7
Chilli con carne, retail, reheated 11 samples, chilled and frozen MR 65 99 82 N N 0.07 0.12 1.6 1.3 2,9 0.19 1.0 15 0.51 4.0 N
Chilli con carne, retail, reheated, with rice Calculated from 60% chilli con carne (19-208) and 40% boiled white rice MR 19-209 39 59 49 N N 0.06 0.07 1.2 1.1 2.3 0.13 0.6 11 0.34 2.6 N
Chilli powder Literature sources H 13-812 0 17790 2965 0.0 N 105.70 0.25 0.94 11.6 N N 2.10 0.0 28 0.89 N 1
Chilli sauce 8 samples; assorted types, including garlic chilli sauce WC 17-294 0 570 95 0.0 1.97 0.01 0.09 0.6 0.3 0.9 0.10 0.0 10 0.22 1.0 8
Chilli, bean and lentil, homemade Recipe DR 15-439 0 N N 0.0 N 0.18 0.08 1.0 0.8 1.8 0.21 0.0 19 N N 9
Chilli, Quorn, homemade Recipe DR 15-440 0 272 45 0.0 1.34 0.12 0.11 0.6 1.0 1.6 0.11 0.1 12 0.18 N 10
Chilli, vegetable, homemade Recipe from dietary survey records DR 15-370 0 1470 245 0.0 0.54 0.13 0.03 0.5 0.4 0.9 0.09 0.0 14 0.13 N 8
Chinese 5 spice Calculated from recipe H 0 138 23 0.0 N 0.21 0.24 5.3 N N N 0.0 0 N N 0
Chital, raw Literature sources. Imported frozen from Bangladesh JA 55 Tr 55 N N 0.04 0.07 N 3.4 N N N N N N Tr
Chives, fresh Literature sources H 13-814 0 2610 435 0.0 0.21 0.08 0.12 0.7 0.7 1.4 0.14 0.0 105 0.33 N 58
Cho cho fritters, fried in rapeseed oil, homemade Recipe West Indian dish. DR 15-441 40 43 47 0.5 N 0.06 0.13 0.5 1.1 1.3 N 0.6 N 0.56 N 5
Cho cho, boiled in unsalted water Also known as chayote, belongs to the gourd family Cucurbitaceae. Analytical and literature sources DG 0 40 6 0.0 N 0.02 0.03 0.4 0.1 0,5 N 0.0 N 0.41 N 11
Cho cho, raw Also known as chayote, belongs to the gourd family Cucurbitaceae. Literature sources DG 0 50 8 0.0 N 0.02 0.03 0.5 0.1 0,6 N 0.0 N 0.48 N 15
Chocolate covered bar with caramel and cereal 6 samples, 6 products, including Balisto, Lion Bar, Picnic and Crispy Caramel SEA 17-550 15 7 16 N 0.94 N N N 0.9 N N N N N 1.8 0
Chocolate covered caramel and biscuit fingers 9 samples, 7 products, including Twix and equivalent (or 'similar') products SEA 33 12 35 0.3 1.28 0.03 0.23 0.2 1.0 1.2 Tr 0.5 4 0.40 1.8 0
Chocolate covered wafer biscuit Including Kit Kat, Blue Riband, Time Out and Taxi AM 11-509 28 Tr 28 Tr 0.83 0.07 0.20 0.8 1.2 2.0 0.05 0.0 11 0.83 14.0 0
Chocolate nut spread 8 samples, 5 brands SC 17-070 Tr Tr Tr Tr N 0.03 0.10 0.5 1.5 2.0 0.10 Tr N N N Tr
Chocolate nut sundae Recipe BP 12-411 185 109 203 0.3 0.86 0.08 0.18 0.4 0.6 1.0 0.03 0.4 7 0.61 3.0 1
Chocolate spread 7 samples, 5 brands SC 17-069 Tr Tr Tr Tr 7.70 0.17 Tr 0.3 0.6 0.9 0.19 Tr 10 0.26 0.8 0
Chocolate, dark, with crème or mint fondant centres 10 samples, 8 products, including After Eights and equivalent (or 'similar') products SEA 74 15 77 Tr 1.52 0.16 0.01 0.5 0.6 1.1 0.35 Tr 1 0.04 1.6 0
Chocolate, fancy and filled 10 samples of different brands SEA 17-088 81 120 101 Tr 1.65 0.05 0.20 0.4 0.9 1,3 0.03 Tr 17 0.73 3.0 0
Chocolate, milk 11 samples, 11 products SEA 66 22 70 Tr 1.60 0.12 0.53 0.3 2.4 2.7 0.21 2.1 9 0.73 2.4 0
Chocolate, plain 6 bars, 3 brands; 36-50% cocoa solids SEA 17-090 50-1016 15 15 18 0.0 1.44 2.30 0.04 0.06 0.4 0.7 1.1 0.03 0.0 12 0.30 3.0 0
Chocolate, white 14 samples, 5 brands; buttons and bars SEA 50-1017 13 75 26 Tr 1.14 0.08 0.49 0.2 2.6 2,8 0.07 Tr 10 0.59 3.0 0
Chorizo Manufacturers' data MI 19-099 N N N N N N N N N N N N N N N N
Choux buns, homemade Recipe AP 11-653 N 289 N N N 0.07 0.19 0.3 1.3 1.6 0.05 0.9 10 0.39 4.9 Tr
Chow mein, beef, retail, reheated 12 samples from different shops. Noodles with beef and vegetables in sauce MR 19-165 Tr Tr Tr N 0.43 0.03 0.03 N 1.1 N N Tr N N N Tr
Chow mein, chicken, takeaway 10 samples MR Tr 110 18 N 0.96 0.05 0.03 1.8 1.3 3.1 0.08 Tr 4 0.47 1.6 Tr
Chow mein, pork and chicken, homemade Recipe MR 19-416 Tr 443 74 0.1 3.34 0.14 0.07 2.3 1.6 3.9 0.17 0.2 8 N N 4
Chutney, apple, homemade Recipe WCG 17-531 0 11 2 0.0 0.20 0.05 0.01 0.3 0.2 0.5 0.09 0.0 3 0.04 0.7 5
Chutney, mango, sweet 10 samples, 5 brands WE 0 N N 0.0 N 0.00 0.01 0.2 0.8 1.0 N 0.0 N N N Tr
Chutney, tomato 9 samples, 5 brands WCG 0 N N 0.0 N 0.05 0.15 0.1 0.2 0.3 0.02 0.0 N N N Tr
Chutney, tomato, homemade Recipe WE 17-615 0 215 36 0.0 0.46 0.08 0.01 0.7 0.2 0.9 0.15 0.0 10 0.15 1.2 8
Cider, dry 4.7-5.5% ABV. Including Strongbow, Blackthorn dry, Thatchers medium-dry and Savanna dry QC 50-1104 0 Tr Tr 0.0 N Tr Tr 0.0 Tr Tr 0.01 Tr N 0.04 1.0 0
Cider, low alcohol <1% ABV. 10 samples, 3 brands including Kopparberg Pear non-alcoholic and own brands QC 0 Tr Tr 0.0 N Tr Tr 0.1 Tr 0,1 Tr Tr 2 0.07 Tr 0
Cider, strong 6-8.5% ABV. 3 samples of the same brand, including vintage varieties, Aspall Permier Cru, K Cider, Scrumpy Strong and Diamond White QC 17-225 0 Tr Tr 0.0 N Tr Tr 0.0 Tr Tr 0.01 Tr N 0.03 1.0 0
Cider, sweet 3.5-5.0% ABV. 3 samples of different brands, including Woodpecker, Magners, Bulmers, Kopparberg, Stella Artois Pear Cidre, Jacques fruit cider and Thatchers rose cider QC 50-1105 0 Tr Tr 0.0 N Tr Tr 0.0 Tr Tr 0.01 Tr N 0.03 1.0 0
Cinnamon, ground Literature sources H 13-815 0 177 30 0.0 N 31.20 0.02 0.04 1.3 N N 0.16 0.0 6 0.36 N 4
Citrus fruit, soft/easy peelers, flesh only 22 samples, early and late winter, including clementines, mandarins, satsumas and tangerines FA 0 105 18 0.0 0.21 0.17 0.03 0.4 0.1 0.5 0.06 0.0 19 0.15 1.4 42
Citrus fruit, soft/easy peelers, flesh only, weighed with peel and pips Calculated from 14-326 using edible conversion factor of 0.78 FA 0 82 14 0.0 0.16 0.13 0.02 0.3 0.1 0.4 0.05 0.0 15 0.12 1.1 33
Cloves, dried Literature sources H 0 320 53 0.0 N 0.11 0.27 1.5 N N N 0.0 0 N N 0
Cockles, boiled 11 samples from assorted outlets; fresh and frozen JM 50-644 40 Tr 40 Tr N 0.05 0.11 1.2 2.6 3.8 0.04 47.0 N 0.27 9.0 Tr
Coco fritters, fried in rapeseed oil, homemade Recipe, West Indian dish containing taro, flour, eggs, baking powder and black pepper DR 15-442 40 24 44 0.4 N 0.09 0.10 0.6 1.3 1.9 0.08 0.5 N N N 7
Cocoa butter Analysis and literature sources OE N N N Tr 1.05 Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr 0
Cocoa powder 10 samples, 2 brands BH 12-082 0 40 7 0.0 0.68 1.50 0.16 0.06 1.7 3.9 5,6 0.07 0.0 38 N N 0
Cocoa powder, made up with semi-skimmed milk Recipe. Calculated from 4g powder, 4g sugar and 200ml milk BH 12-437 18 9 20 Tr 0.04 0.03 0.21 0.2 0.7 0.9 0.05 0.8 7 0.59 2.9 1
Cocoa powder, made up with skimmed milk Recipe. Calculated from 4g powder, 4g sugar and 200ml milk BH 12-438 1 1 1 Tr 0.01 0.03 0.20 0.1 0.7 0.8 0.05 0.8 7 0.42 2.3 0
Cocoa powder, made up with whole milk Recipe. Calculated from 4g powder, 4g sugar and 200ml milk BH 12-436 35 14 37 Tr 0.06 0.03 0.20 0.2 0.7 0.7 0.06 0.8 7 0.50 2.4 1
Coconut ice, homemade Recipe SEC 17-589 4 2 4 Tr 0.25 0.01 0.05 0.2 0.3 0.5 0.03 0.2 3 0.22 N 0
Coconut milk Analysis and literature sources; drained fluid from fresh coconut GA 0 0 0 0.0 Tr 0.03 0.06 0.1 0.1 0,2 0.03 0.0 N 0.04 N 2
Coconut milk, reduced fat, retail Estimated from label data GA 0 0 0 0.0 N N N N N N N 0.0 N N N N
Coconut milk, retail Estimated from 2013 label data GA 0 0 0 0.0 N N N N N N N 0.0 N N N N
Coconut, desiccated Analytical and literature sources GA 14-818 50-979 0 0 0 0.0 1.26 0.03 0.05 0.9 1.1 2.0 0.09 0.0 9 0.50 N 0
Coconut, flesh only, fresh Flesh from kernel, no shell GA 14-868 0 0 0 0.0 0.73 0.04 0.01 0.5 0.6 1,1 0.05 0.0 26 0.30 N 3
Cod, dried, salted, boiled Soaked 24 hours and boiled JA 50-572 2 Tr 2 Tr N Tr Tr N 6.1 N N N Tr N Tr Tr
Cod, flesh only, baked 11 samples, 11 products, frozen and chilled JA 16-013 2 Tr 2 Tr 0.95 0.10 0.09 2.0 4.1 6.1 0.12 1.9 8 0.30 0.9 Tr
Cod, flesh only, baked, weighed with bones and skin Calculated from 16-373 using edible conversion factor of 0.89 JA 2 Tr 2 Tr 0.85 0.09 0.08 1.8 3.7 5.5 0.11 1.7 7 0.27 0.8 Tr
Cod, flesh only, grilled Calculated based on dry matter contents in raw and cooked (29.0% weight loss - haddock in 2013 fish survey) JA 3 Tr 3 Tr 0.93 0.08 0.10 2.9 3.7 6.6 0.18 2.0 9 0.33 1.8 Tr
Cod, flesh only, microwaved 11 samples, 11 products, frozen and chilled JA 2 Tr 2 Tr 0.86 0.08 0.10 1.8 3.7 5.5 0.13 2.2 8 0.28 0.7 Tr
Cod, flesh only, poached in milk, butter and salt added Poached in milk, butter and salt added, fillets JA 50-566 2 Tr 2 Tr 0.61 0.04 0.06 2.8 3.9 6,7 0.21 2.0 14 0.31 1.0 Tr
Cod, flesh only, poached in milk, butter and salt added, weighed with bones and skin Calculated from poached 16-015 JA 50-567 2 Tr 2 Tr 0.53 0.03 0.05 2.4 3.4 5,8 0.18 1.0 12 0.27 1.0 Tr
Cod, flesh only, raw 11 samples, 11 products, frozen and chilled JA 16-012 16-019 2 Tr 2 Tr 0.66 0.01 0.06 0.08 2.3 2.6 4.9 0.14 1.5 7 0.25 1.3 Tr
Cod, flesh only, salted and smoked, raw Samples from assorted outlets. JA 16-028 2 Tr 2 Tr 0.44 0.04 0.05 2.0 3.4 5.4 0.17 1.0 5 0.27 1.0 Tr
Cod, flesh only, steamed Calculated based on dry matter contents in raw and cooked (23.2% weight loss - haddock in 2013 fish survey) JA 16-017 3 Tr 3 Tr 0.86 0.07 0.10 2.7 3.4 6.1 0.18 1.9 9 0.26 1.5 Tr
Cod, flesh only, steamed, weighed with bones and skin Calculated from 16-467 using edible conversion factor of 0.87 JA 16-018 2 Tr 2 Tr 0.75 0.06 0.09 2.4 3.0 5.4 0.16 1.6 8 0.23 1.3 Tr
Cod, in batter, baked 10 samples, 8 products, frozen and chilled JA 16-025 16-026 Tr N N Tr 2.38 0.07 0.07 0.9 2.7 3.6 0.20 1.7 12 0.09 1.4 Tr
Cod, in batter, fried in dripping, takeaway Calculated from 16-368 and 16-022 JA 16-022 N N N Tr N 0.07 0.12 2.1 3.6 5.7 0.24 2.1 16 0.18 1.4 Tr
Cod, in batter, fried in rapeseed oil 10 samples, 8 products, calculated from analysed total fat and water content, cod in batter, baked and blended oil JA 16-021 Tr Tr Tr Tr 3.73 0.07 0.07 0.9 2.8 3.7 0.20 1.7 12 0.09 1.4 Tr
Cod, in batter, fried in sunflower oil, takeaway Calculated from 16-368 and 16-024 J 16-024 Tr Tr Tr Tr N 0.07 0.12 2.1 3.6 5.7 0.24 2.1 16 0.18 1.4 Tr
Cod, in batter, fried, takeaway 10 samples, fried in beef fat or commercial vegetable oil JA 16-023 Tr Tr Tr Tr 1.48 0.07 0.12 2.1 3.6 5.7 0.24 2.1 16 0.18 1.4 Tr
Cod, in breadcrumbs, baked 10 samples, 8 products JA Tr N N Tr 1.84 0.08 0.11 1.6 2.9 4.5 0.19 1.0 7 0.17 3.0 Tr
Coffee and chicory essence, with water 10g essence with 225ml water PA 0 N N 0.0 N 0.00 0.00 0.1 N N N 0.0 N N N 0
Coffee, cappuccino, latte 9 samples as consumed P 12 5 13 0.7 Tr 0.02 0.11 0.8 0.3 1.1 0.01 Tr 4 0.39 1.7 Tr
Coffee, infusion, average As consumed, average of strong and weak infusions PAC 17-152 0 0 0 0.0 Tr 0.06 Tr 0.01 0.7 0.0 0.7 Tr 0.0 Tr Tr 3.0 0
Coffee, infusion, average, with semi-skimmed milk 225ml coffee infusion with 35g semi-skimmed milk PAC 3 1 3 Tr Tr 0.01 0.03 0.6 0.1 0,7 0.01 Tr 1 0.04 3.0 0
Coffee, infusion, average, with single cream 225ml coffee infusion with 15g single cream PAC 20 8 21 Tr 0.03 Tr 0.02 0.6 Tr 0,6 Tr Tr 1 0.02 3.0 0
Coffee, infusion, average, with whole milk 225ml coffee infusion with 28g whole milk PAC 6 2 6 Tr 0.01 Tr 0.03 0.6 0.1 0,7 0.01 Tr 1 0.04 3.0 0
Coffee, infusion, strong Ground and filter coffee; 69g per litre water boiled in percolator and strained PAC 0 0 0 0.0 Tr Tr 0.01 0.9 0.0 0,9 Tr 0.0 Tr Tr 3.0 0
Coffee, infusion, weak Ground and filter coffee; 34g per litre water boiled in percolator and strained PAC 0 0 0 0.0 Tr Tr Tr 0.5 0.0 0,5 Tr 0.0 Tr Tr 2.0 0
Coffee, instant, made up with water Calculated from 2g instant coffee to 225ml water PAC 0 Tr Tr 0.0 0.00 0.00 Tr 0.2 0.1 0,3 0.00 0.0 Tr 0.00 1.0 0
Coffee, instant, made up with water and semi-skimmed milk Calculated from 2g instant coffee to 225ml water with 35g semi-skimmed milk PAC 3 1 3 Tr Tr 0.01 0.03 0.2 0.1 0,3 0.01 Tr 1 0.04 1.0 0
Coffee, instant, made up with water and whole milk Calculated from 2g instant coffee to 225ml water with 28g whole milk PAC 6 2 6 Tr 0.01 Tr 0.02 0.2 0.1 0,3 Tr Tr 1 0.04 1.0 0
Coffee, Irish Recipe PAC 17-164 127 79 140 Tr 0.27 Tr 0.04 0.5 Tr 0,5 Tr 0.1 1 0.04 2.1 Tr
Coffee, powder, instant 10 jars, 2 brands PAA 50-1054 0 N N 0.0 Tr 4.30 0.04 0.21 24.8 2.9 27.7 0.02 0.0 11 Tr 67.0 0
Coffeemate, whitener powder Analysis and manufacturer's data (Carnation) BAR 12-027 0 200 33 0.0 N 6.00 0.00 1.00 0.0 0.6 0.6 0.00 0.0 0 0.00 0.0 0
Cola 10 samples, 6 brands PCA 50-1080 0 0 0 0.0 0.00 0.00 0.00 0.0 0.0 0.0 0.00 0.0 0 0.00 0.0 0
Cola, diet Calculated from Cola PCA 0 0 0 0.0 0.00 0.00 0.00 0.0 0.0 0.0 0.00 0.0 0 0.00 0.0 0
Cole leaves, dried, boiled in unsalted water 10 samples; boiled 2 hours DG 0 76 13 0.0 N 0.01 0.05 0.4 0.5 0,9 N 0.0 4 N N Tr
Coleslaw, not low calorie, retail 8 samples, 7 products DR 37 694 153 Tr 3.93 0.02 0.42 0.2 0.3 0.5 0.13 0.1 56 0.12 0.6 1
Coleslaw, with reduced calorie dressing, retail 8 samples, 4 products, including economy products DR N N N N 1.41 0.02 0.42 0.2 0.3 0.5 0.13 N 56 0.12 0.6 1
Coley, flesh only, baked Calculated from 16-383 using 26.1% weight loss JA 5 Tr 5 Tr 0.77 0.22 0.18 2.8 5.0 7.8 0.33 4.2 6 0.36 4.5 Tr
Coley, flesh only, grilled Calculated from 16-383 using 22.3% weight loss JA 5 Tr 5 Tr 0.73 0.27 0.20 3.0 4.8 7.8 0.31 4.5 7 0.36 4.8 Tr
Coley, flesh only, poached Calculated from 16-383 using 27.9% weight loss JA 5 Tr 5 Tr 0.79 0.29 0.24 3.2 5.1 8.4 0.37 4.8 7 0.37 4.6 Tr
Coley, flesh only, raw 8 samples, 8 products, frozen and chilled JA 16-031 16-034 4 Tr 4 Tr 0.57 0.23 0.17 2.6 3.7 6.3 0.27 3.5 5 0.33 3.7 Tr
Coley, flesh only, steamed Calculated from 16-383 using weight loss of 21.8% JA 16-340 5 Tr 5 Tr 0.73 0.26 0.22 3.0 4.7 7.7 0.34 4.4 7 0.34 4.2 Tr
Coley, flesh only, steamed, weighed with bones and skin Calculated from steamed 16-469 JA 16-341 5 Tr 5 Tr 0.73 0.26 0.22 3.0 4.7 7.7 0.34 4.4 7 0.34 4.2 Tr
Complan powder, original and sweet Including original, chocolate and vanilla PAA 17-540 440 Tr 440 4.4 11.00 67.00 0.96 1.20 14.0 3.5 17.5 1.20 2.3 180 5.30 44.0 70
Complan powder, savoury Chicken flavour, manufacturer's data PAA 17-541 440 Tr 440 4.4 11.00 67.00 0.96 1.20 14.0 3.5 17.5 1.20 2.3 180 5.30 44.0 70
Complan powder, savoury, made up with water Recipe. Made up according to packet directions BH 12-439 98 Tr 98 1.0 2.44 0.21 0.27 3.1 0.8 3.9 0.27 0.5 40 1.18 9.8 16
Complan powder, sweet, made up with semi-skimmed milk Recipe. Made up according to packet directions BH 12-442 111 7 112 1.0 2.44 0.23 0.45 3.2 1.3 4.5 0.31 1.2 46 1.69 11.9 17
Complan powder, sweet, made up with skimmed milk Recipe. Made up according to packet directions BH 12-443 97 Tr 97 1.0 2.41 0.23 0.44 3.2 1.3 4.5 0.31 1.2 46 1.55 11.5 16
Complan powder, sweet, made up with water Recipe. Made up according to packet directions BH 12-440 99 Tr 99 1.0 2.47 0.22 0.27 3.1 0.8 3.9 0.27 0.5 40 1.19 9.9 16
Complan powder, sweet, made up with whole milk Recipe. Made up according to packet directions BH 12-441 124 11 126 1.0 2.45 0.23 0.45 3.2 1.2 4.4 0.31 1.2 45 1.62 11.6 17
Coo-coo, homemade Recipe, West Indian dish. Cornmeal with okra. DR 15-443 11 32 16 0.0 N 0.09 0.05 0.01 0.2 0.3 0.5 N 0.0 N N N 1
Cooking fat, compound, not polyunsaturated 6 samples, 3 products, including Cookeen, Trex, and Crisp 'n' Dry Solid Vegetable Oil BTM 17-004 0 0 0 0.0 Tr 13.80 0.00 0.00 0.0 0.0 0.0 0.00 0.0 0 0.00 0.0 0
Coq au vin, homemade Recipe MR 19-338 50 28 55 0.3 0.18 0.10 0.15 2.6 2.0 4.6 0.15 0.4 5 0.63 3.2 1
Coq au vin, homemade, weighed with bone Recipe, calculated from 19-486 MR 19-417 41 24 45 0.3 N 0.08 0.12 2.1 1.6 2.1 0.13 Tr 4 0.49 2.3 0
Coriander leaves, dried Literature sources H 0 7870 1310 0.0 N 1.25 1.50 10.7 3.5 14,2 N 0.0 0 N N 0
Coriander leaves, fresh Literature sources H 13-817 0 4049 675 0.0 2.50 310.00 0.07 0.12 1.1 0.4 1.5 0.15 0.0 62 0.57 N 27
Coriander seeds Literature sources H 13-819 0 Tr 0 0.0 N 0.24 0.29 2.1 N N N 0.0 0 N N 21
Corn fritters, fried in rapeseed oil, homemade Recipe. West Indian dish. Sweetcorn-based. DR 15-444 37 29 42 0.4 3.49 0.16 0.12 1.0 1.3 2.3 0.09 0.5 25 0.43 N 9
Corn pudding, homemade Recipe. West Indian dish. Baked sweetcorn pudding. DR 15-725 27 23 31 0.5 0.51 0.14 0.19 0.9 1.0 1.9 0.10 0.8 26 0.46 4.8 11
Corn snacks 6 samples, 4 products, including Wotsits, Monster Munch and own label SN 17-125 0 232 39 0.0 8.43 15.50 0.23 0.31 0.3 0.5 0.8 Tr 0.0 5 0.30 1.3 Tr
Corned beef hash, homemade Recipe MR 19-389 23 16 26 0.5 0.37 0.15 0.06 1.1 2.6 3.7 0.10 0.6 13 0.40 0.9 6
Corned beef, canned 10 samples, 4 brands MI 50-507 Tr Tr Tr 1.3 0.78 2.00 Tr 0.20 2.6 6.5 9.1 0.18 2.0 5 0.40 2.0 0
Cornetto type ice cream cone 7 samples, 5 products BP 12-386 27 15 30 N 0.06 0.07 0.18 0.4 0.9 1.3 0.03 0.7 9 0.47 2.5 N
Cornish pasty, homemade Recipe MR 19-360 1 1038 174 0.1 1.84 0.11 0.03 1.4 1.3 2.7 0.12 0.3 9 0.36 0.7 4
Cornish pasty, retail 11 samples, 10 products MR 19-316 Tr 21 4 Tr 0.85 0.09 0.06 1.3 1.7 3.0 0.19 Tr 5 0.60 1.0 Tr
Cornmeal, sifted Analytical and literature sources AA 4 0.0 Tr 0.26 0.08 1.0 1.0 2,0 N 0.0 N N N 3
Coronation chicken, homemade Recipe MR 19-339 34 Tr 34 0.1 7.98 0.04 0.13 5.5 3.2 8.7 0.24 0.1 9 0.88 2.0 Tr
Coronation chicken, reduced fat, homemade Recipe MR 19-390 N 21 N 0.1 3.10 0.04 0.17 5.5 N 5.5 N 0.2 N N N 1
Courgette, boiled in unsalted water 11 samples from UK and Spain, ends trimmed. Cut into chunks or slices and boiled for 3-8 minutes DG 13-231 0 195 33 0,0 0,51 0,05 0,03 0,4 0,2 0,6 0,07 0,0 21 0,23 0,7 1
Courgette, dried Calculated from 13-627 DI 17-413 0 3491 582 0,0 5,55 Tr Tr Tr 4,0 4,0 Tr 0,0 Tr Tr Tr Tr
Courgette, fried in butter Calculation from fried in corn oil DG 0 500 83 0.0 0.83 0.10 0.01 0.4 0.4 0,8 0.09 0.0 42 N N 15
Courgette, fried in corn oil Ends trimmed, sliced and shallow fried 5 minutes DG 50-766 0 500 83 0.0 0.83 3.69 0.10 0.01 0.4 0.4 0.8 0.09 0.0 42 N N 15
Courgette, fried in rapeseed oil Calculated from fried in corn oil DG 13-415 0 500 83 0.0 0.98 0.10 0.01 0.4 0.4 0.8 0.09 0.0 42 N N 15
Courgette, raw 11 samples from UK and Spain, ends trimmed DG 13-230 0 195 33 0,0 0,31 3,30 0,03 0,02 Tr 0,2 0,2 0,07 0,0 34 0,18 3,1 5
Courgette, roasted in rapeseed oil 11 samples, mixture of UK and Spain, ends trimmed. Cut into chunks or slices, coated with 0.5-1 tbsp fat and roasted for 20 minutes DG 0 301 50 0,0 0,69 0,04 0,03 Tr 0,3 0,3 0,08 0,0 23 0,22 4,8 6
Courgettes with eggs, homemade Recipe. Greek dish DR 15-446 22 541 112 0.6 N 0.11 0.09 0.2 0.9 1.1 0.13 0.5 29 0.26 N 9
Couscous, plain, cooked 8 samples, 8 products, wheat AT 0 0 0 0.0 0.06 0.13 Tr 2.1 1.2 3.3 0.08 0.0 13 0.36 2.1 0
Couscous, plain, raw 8 samples, 8 products, wheat AT 0 0 0 0.0 0.13 0.28 0.06 2.6 2.7 5.3 0.15 0.0 28 0.59 3.2 0
Crab, brown meat, purchased cooked 7 samples, 6 products JK 6 Tr 6 Tr 7.33 0.06 1.50 1.0 6.4 7.4 0.22 22.4 19 1.22 6.0 Tr
Crab, canned in brine, drained 6 cans, 2 brands JK 16-234 Tr Tr Tr Tr N Tr N 1.1 3.4 4.5 N N N N N Tr
Crab, purchased cooked Frozen and chilled. Average of brown and white crab meat. Analytical data, 2010-2011 JK 16-331 3 Tr 3 Tr 4.73 0.05 0.88 0.7 5.5 6.2 0.16 12.9 13 1.61 8.7 Tr
Crab, white and brown meat, purchased cooked, weighed with shell Calculated from brown and white crab meat using 0.44 edible conversion factor JK 16-342 1 Tr 1 Tr 2.08 0.02 0.39 0.3 2.4 2.7 0.07 5.7 6 0.71 3.8 Tr
Crab, white meat, purchased cooked 7 samples, 6 products JK Tr Tr Tr Tr 2.12 0.03 0.25 0.5 4.5 5.0 0.10 3.4 6 1.99 11.4 Tr
Crackers, wholemeal, homemade Recipe AM 11-572 N 83 N N N 0.23 0.09 2.5 2.2 4.7 0.20 0.0 32 0.49 4.2 Tr
Cranberries Analysis and literature sources; whole fruit FA 0 22 4 0.0 N 0.03 0.02 0.1 0.1 0,2 0.07 0.0 2 0.22 N 13
Cranberry fruit juice drink Manufacturers' data and literature PE 17-537 0 0 0 0.0 0.00 Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr 30
Crayfish, raw Literature sources JK Tr Tr Tr Tr N 0.05 0.04 1.9 2.8 4,7 0.07 2.0 30 0.57 N Tr
Cream crackers 10 samples, 6 products AM 11-510 0 0 0 0.0 1.68 0.14 0.02 1.5 1.7 3.3 0.06 0.0 19 0.78 4.0 0
Cream of tartar As potassium tartrate WY 0 0 0 0.0 0.00 0.00 0.00 0.0 0.0 0,0 0.00 0.0 0 0.00 0.0 0
Cream substitute, double 4 samples, including Elmlea BJS 12-128 12-847 50-224 10 363 71 Tr 1.33 N N N 0.6 N N N N N N N
Cream substitute, single 5 samples, including Elmlea BJS 12-340 11 166 39 Tr 0.84 N N N 0.7 N N N N N N N
Cream, dairy, extra thick (24% fat) 16 samples, 4 brands, average of summer and winter BJC 435 384 499 0.3 0.80 0.03 0.19 0.1 0.5 0.6 0.03 0.4 5 0.30 2.8 1
Cream, dairy, UHT, canned spray, 85% cream 10 samples, 6 brands BJP 12-124 12-844 50-218 279 111 298 0.3 0.79 0.03 0.26 0.1 0.5 0.6 0.02 0.1 6 0.19 1.7 0
Cream, dairy, UHT, half fat, canned spray 4 samples, 1 brand (Anchor Light) BJP 147 39 153 Tr 0.46 0.03 0.26 0.1 0.5 0.6 0.02 0.1 6 0.19 1.7 0
Cream, fresh, clotted 17 samples, 3 brands BJC 12-117 705 685 819 0.3 1.48 0.02 0.16 Tr 0.4 0.4 0.03 0.1 6 0.14 1.0 Tr
Cream, fresh, double, including Jersey cream Average of 22 samples of summer and winter cream BJC 12-116 12-843 50-215 779 483 860 0.3 1.64 6.40 0.02 0.19 Tr 0.3 0.3 0.01 0.6 7 0.23 0.9 1
Cream, fresh, single Average of 22 samples of summer and winter cream BJC 12-113 12-842 50-212 291 169 319 0.3 0.47 0.03 0.19 0.1 0.5 0.6 0.03 0.4 5 0.30 2.8 1
Cream, fresh, whipping Average of 22 samples of summer and winter cream BJC 12-115 50-214 399 247 440 0.3 1.32 0.02 0.17 Tr 0.5 0.5 0.04 0.2 7 0.22 1.4 1
Cream, half, fresh 10 samples, 5 brands BJC 50-211 190 54 199 0.1 0.29 0.03 0.18 0.1 0.7 0,8 0.05 0.3 6 0.26 1.7 1
Crème caramel, homemade Recipe BR 12-453 43 5 44 0.9 0.36 0.03 0.22 0.1 1.2 1.3 0.05 1.2 9 0.53 6.7 1
Creme caramel, retail 9 samples, 4 brands BR 12-220 12-875 50-275 37 8 38 0.1 0.03 0.03 0.20 0.1 0.7 0.8 0.03 0.3 8 N N 0
Creme egg 10 samples SEA 17-544 47 55 56 0.6 1.07 0.06 0.34 0.2 1.3 1.5 0.03 1.0 12 0.59 3.0 0
Creme fraiche, full fat 9 samples, 6 brands, plain BJC 12-896 388 143 412 0.3 0.72 0.02 0.21 0.1 N N 0.01 0.2 3 N N N
Creme fraiche, half fat 8 samples, 6 brands, plain BJC 300 21 304 Tr 0.42 0.02 0.21 0.1 N N 0.01 0.2 3 N N N
Crispbread, rye 5 samples, 2 products, Ryvita original and Ryvita dark AM 11-511 0 0 0 0.0 0.40 0.26 0.04 0.9 1.7 2.6 0.10 0.0 29 0.59 8.0 0
Croissants 10 samples, 7 brands AG 11-480 163 19 166 0.1 0.99 0.19 0.16 1.5 1.8 3.3 0.11 Tr 47 0.50 9.0 0
Crumble, apple, homemade Recipe AS 11-694 N 68 N N N 0.20 0.05 0.02 0.3 0.4 0.3 0.05 0.0 2 0.06 0.7 7
Crumble, fruit, homemade Recipe, apple, plum, gooseberry, rhubarb, homemade AS 11-695 N 150 N N N 1.37 0.05 0.03 0.5 0.4 0.9 0.04 0.0 2 0.12 N 5
Crumble, fruit, retail 10 samples, including apple, apple and blackberry and rhubarb. Frozen and chilled AS 11-546 47 35 53 0.7 0.74 0.08 0.02 0.5 0.7 1.2 0.05 0.0 10 0.10 Tr 3
Crumble, fruit, wholemeal, homemade Apple, gooseberry, plum, rhubarb recipe. AS 11-595 80 144 104 0.1 0.51 0.06 0.03 1.0 0.6 1.6 0.08 0.0 3 0.19 1.5 5
Crumble, vegetable, with tinned tomatoes, homemade Recipe, containing cauliflower, onions, carrots, courgettes, tomatoes, flour and fat spread DR 15-449 N 1896 N N N 0.15 0.05 0.9 0.6 1.5 0.13 0.0 14 0.28 N 9
Crumble, vegetable, with tinned tomatoes, wholemeal, homemade Recipe, containing cauliflower, onions, carrots, courgettes, tomatoes, flour and fat spread DR 15-450 N 1896 N N N 0.16 0.06 1.5 0.8 2.3 0.18 0.0 14 0.34 N 9
Crumble, vegetable, with white sauce, homemade Recipe, containing cauliflower, sweetcorn, parlsey, cheese, flour, oil, fat spread and water DR 15-447 N 82 N N N 0.11 0.12 0.8 1.0 2.0 0.10 0.3 18 0.47 1.9 12
Crumble, vegetable, with white sauce, wholemeal, homemade Recipe, containing cauliflower, sweetcorn, parlsey, cheese, flour, oil, fat spread and water DR N 98 N N N 0.08 0.12 1.3 1.2 2.6 0.14 0.3 16 0.55 N 10
Crumble, with pie filling, homemade Recipe AS 11-693 N 71 N N N 0.13 0.04 0.02 0.4 0.4 0.8 N 0.0 2 N N 4
Crumpets, toasted 9 samples AP 11-535 0 0 0 0.0 0.26 0.23 0.06 1.7 1.8 3,5 0.07 0.0 9 0.26 3.1 0
Cucumber, raw, flesh and skin 22 samples, autumn and winter, UK grown and imported DG 13-233 0 74 12 0.0 0.04 20.90 0.03 0.02 0.2 0.1 0.3 0.01 0.0 14 0.32 0.8 2
Cumin seeds Literature sources H 13-820 0 762 127 0.0 3.33 5.40 0.63 0.33 4.6 N N 0.44 0.0 10 N N 8
Curly kale, boiled in unsalted water 11 samples, UK, fresh. Larger stems and tough ribs removed, boiled for 3-9 minutes DG 13-541 0 2097 350 0,0 2,69 Tr 0,03 0,4 0,8 1,2 0,09 0,0 97 0,13 0,3 25
Curly kale, raw Main ribs and stalks removed DG 50-768 0 3145 525 0.0 1.70 623.00 0.08 0.09 1.0 0.7 1.7 0.26 0.0 120 0.09 0.5 110
Currant buns, retail 9 samples, 5 supermarkets, 3 bakeries AF 11-536 Tr Tr Tr 0.0 0.37 0.22 0.16 2.1 1.6 3.7 0.11 Tr 12 N N 1
Currant buns, toasted Calculated using a weight loss of 10% AP Tr Tr Tr 0.0 0.41 0.24 0.18 2.3 1.8 4.1 0.12 Tr 13 N N 1
Currants 10 samples, 9 brands FA 50-883 0 6 1 0.0 N 0.16 0.05 0.9 0.2 1,1 0.23 0.0 4 0.07 4.8 Tr
Curry leaves, fresh Literature sources H 0 6780 1130 0.0 N 0.08 0.21 2.3 2.1 4,4 N 0.0 94 N N 8
Curry paste 20 samples, 3 brands WC 17-297 0 N N 0.0 N 0.09 0.13 1.8 N N N Tr N N N 0
Curry powder 2 retail samples H 13-822 0 100 17 0.0 N 0.25 0.28 3.5 N N 0.10 0.0 56 N N 1
Curry powder, mixed flavours Homemade, literature sources H 0 14420 2400 0.0 N 0.40 0.78 7.3 N N N 0.0 0 N N 0
Curry, almond, homemade Recipe DR 15-451 209 623 313 0.2 5.78 0.08 0.17 1.0 0.8 1.8 0.07 Tr 12 N N 6
Curry, beef and spinach, homemade Recipe MR 19-369 Tr 1157 193 0.3 1.11 134.35 0.11 0.13 2.1 2.2 4.3 0.23 0.7 15 0.31 1.0 6
Curry, beef, homemade Recipe MR 19-370 Tr 104 17 0.4 2.41 0.06 0.19 2.8 3.7 6.5 0.30 1.3 20 0.39 0.8 1
Curry, beef, reduced fat, homemade Recipe MR 19-333 Tr 81 13 0.4 0.99 0.07 0.20 3.0 3.9 6.9 0.32 1.3 22 0.42 0.8 1
Curry, beef, retail, reheated 6 samples, 3 brands, meat and sauce only, chilled and frozen MR 19-169 Tr Tr Tr N 0.62 0.05 0.16 2.4 1.6 4,0 0.20 N N 0.71 3.0 Tr
Curry, beef, retail, reheated, with rice Calculated from 57% beef curry (19-169) and 43% retail, ready cooked, plain white rice MR 19-170 Tr Tr Tr N 0.51 0.06 0.09 2.4 1.4 3.8 0.15 N N 0.62 2.2 Tr
Curry, bhindi subji, homemade 6 samples, containing okra, onions, tomatoes and spices DR 0 275 46 0.0 4.10 0.67 0.14 0.4 N N Tr 0.0 25 N N Tr
Curry, black gram, whole and red kidney bean, homemade Recipe DR 15-456 0 108 18 0.0 N 0.09 0.06 0.4 0.8 1.2 0.04 0.0 12 0.06 0.2 2
Curry, black gram, whole, Bengali, homemade Recipe. Thin consistency DR 15-455 29 88 44 0.0 N 0.07 0.06 0.4 0.8 1.2 N 0.0 13 N N 1
Curry, black gram, whole, Gujerati, homemade Recipe, thick consistency DR 15-455 71 182 102 0.1 N 0.19 0.11 0.8 1.5 2.3 N Tr 24 N N 4
Curry, black-eye bean, homemade Recipe, Gujerati dish. DR 15-457 0 92 15 0.0 N 0.24 0.06 0.6 1.7 2.3 0.10 0.0 106 0.40 4.9 1
Curry, black-eye bean, Punjabi, homemade Recipe from dietary survey records DR 35 64 46 Tr 0.16 0.14 0.03 0.4 1.3 1,7 0.08 Tr 140 0.22 4.7 1
Curry, Bombay potato, homemade Recipe. Potato, tomato and spices DR 15-458 0 145 24 0.0 1.55 0.14 0.01 0.4 0.4 0.8 0.29 0.0 8 0.27 0.5 8
Curry, cabbage, masala, homemade Recipe. White cabbage in masala sauce DR 15-459 0 188 32 0.0 1.61 0.20 0.03 0.6 0.3 0.9 0.14 0.0 32 0.21 0.7 19
Curry, cauliflower and potato, homemade Recipe, Gujerati dish. Cauliflower, potato, tomato and onion. DR 15-460 0 74 12 0.0 0.56 0.09 0.06 0.6 0.8 1.4 0.26 0.0 24 0.46 1.2 24
Curry, chick pea dahl and spinach, with butter, homemade Recipe. Split chick peas DR 15-461 120 1053 138 0.1 1.38 0.10 0.07 0.6 0.9 1.5 0.12 Tr 43 0.45 N 3
Curry, chick pea dahl and spinach, with vegetable oil, homemade Recipe. Split chick peas DR 15-462 0 977 163 0.0 3.94 0.10 0.06 0.6 0.9 1.5 0.12 0.0 43 0.36 N 3
Curry, chick pea dhal, homemade Punjabi dish. Split chick peas and tomato. Recipe from dietary survey records DR 15-371 0 140 23 0.0 3.10 0.12 0.07 0.7 1.0 1.7 0.17 0.0 32 0.46 N 2
Curry, chick pea, UK type, homemade Recipe DR 15-464 0 167 28 0.0 1.44 0.11 0.06 0.7 0.8 1.5 0.14 0.0 47 0.27 N 4
Curry, chick pea, whole and potato, homemade Recipe. Gujerati dish containing natural yogurt. DR 15-465 5 17 8 0.0 1.42 0.09 0.09 0.5 0.9 1.4 0.25 Tr 41 0.28 N 1
Curry, chick pea, whole and tomato, Gujerati, with butter ghee, homemade Recipe. Large white chick peas, tomato and onion. DR 15-466 117 393 183 0.1 1.94 0.13 0.07 0.8 1.1 1.9 0.21 Tr 36 0.51 N 6
Curry, chick pea, whole and tomato, Gujerati, with vegetable oil, homemade Recipe. Large white chick peas, tomato and onion. DR 15-467 0 156 26 0.0 4.03 0.13 0.07 0.8 1.1 1.9 0.21 0.0 36 0.51 N 6
Curry, chick pea, whole and tomato, Punjabi, with butter, homemade Chick peas, onion and tomato. Recipe from dietary survey records DR 28 80 41 Tr 0.89 0.08 0.05 0.6 0.7 1,3 0.11 Tr 36 0.21 N 1
Curry, chick pea, whole and tomato, Punjabi, with vegetable oil, homemade Chick peas, onion and tomato. Recipe from dietary survey records DR 0 65 11 0.0 1.66 0.08 0.05 0.6 0.7 1,3 0.11 0.0 36 0.21 N 1
Curry, chick pea, whole, Gujerati type, homemade Recipe, DR 15-463 0 142 24 0.0 2.35 0.15 0.09 0.8 1.3 2.1 0.19 0.0 39 0.54 N 2
Curry, chicken balti, retail 10 samples, chilled, frozen and ambient MR N 210 N N 2.37 0.04 0.14 3.3 N N 0.14 0.1 14 0.33 4.2 3
Curry, chicken korma, homemade Recipe MR 19-383 13 37 19 0.1 0.88 0.10 0.17 3.7 2.8 6.5 0.23 0.3 10 0.72 2.5 1
Curry, chicken tandoori, retail, reheated 7 samples, 6 brands. 95-96% meat MR 19-127 Tr 210 35 0.2 1.49 0.12 0.19 10.2 5.8 16,0 0.61 1.0 16 2.25 5.0 2
Curry, chicken tikka masala, retail, reheated 11 samples, 11 products, chilled and frozen MIG 341 49 104 66 0.3 1.57 0.08 0.14 4.2 1.9 6.1 0.29 0.5 21 0.98 6.0 Tr
Curry, chicken vindaloo, homemade Recipe MR 19-387 9 88 24 0.1 2.46 0.12 0.13 5.1 4.1 5.1 0.27 Tr 9 0.74 1.5 2
Curry, chicken vindaloo, reduced fat, homemade Recipe MR 19-388 9 93 24 0.1 0.37 0.13 0.14 5.4 3.6 5.4 0.29 Tr 10 0.78 1.6 2
Curry, chicken, average, retail, reheated 7 samples, 5 brands; korma and masala varieties, chilled and frozen MR N 370 N N 1.30 0.20 0.14 3.8 2.3 6.1 0.24 N N 1.02 3.0 1
Curry, chicken, average, retail, reheated with rice Calculated from 55% chicken curry (19-188) and 45% retail, ready cooked, plain white rice MR 19-189 N 204 N N 0.88 0.15 0.08 3.1 1.8 4.9 0.17 N N 0.79 2.2 1
Curry, chicken, average, takeaway 50 samples, 10 each of Korma, Tikka Masala, Dhansak, Jalfrezi and Dopiaza. Meat and sauce only MR 19-300 15 119 35 0.3 2.12 0.05 0.07 2.5 1.8 4.3 0.19 Tr N 0.66 2.3 Tr
Curry, chicken, made with cook-in sauce Recipe MR 9 236 48 0.1 2.40 0.11 0.13 5.5 3.5 9.0 0.29 Tr 14 0.93 3.4 2
Curry, chicken, Thai green, takeaway and restaurant 10 sub-samples, 2 from different establishments in each of 5 regions. Dish consists of chicken that has been stir fried in a standard Thai green curry sauce (usually includes coconut milk, lemongrass, ginger and peppers) MR 2 386 66 0.3 0.99 0.02 0.05 2.5 1.5 4.0 0.14 0.2 7 0.49 2.1 1
Curry, courgette and potato, homemade Recipe. Punjabi dish. Courgette, potato, onion and tomato. DR 15-486 0 363 61 0.0 N 0.12 0.01 0.3 0.4 0.7 0.23 0.0 17 0.19 N 11
Curry, dudhi, kofta, homemade Recipe. Gujerati dish. Fried dudhi balls in a tomato and onion sauce DR 15-471 25 152 50 0.0 N 0.10 0.03 0.5 0.4 0.9 0.14 Tr 12 0.24 N 4
Curry, egg and potato, homemade Recipe. Egg, potato and tomato DR 15-474 55 154 81 1.5 1.91 0.10 0.23 0.3 1.9 2.2 0.19 0.9 18 0.72 7.7 4
Curry, egg, in sweet sauce, UK type, homemade Recipe. Eggs in basic UK-type curry sauce. Recipe from review of recipe collection DR 15-613 48 25 52 1.3 1.34 0.07 0.20 0.2 1.6 1.8 0.07 0.8 15 0.54 7.0 1
Curry, egg, with butter, homemade Recipe. Punjabi dish. Egg, onion and tomato. DR 15-472 124 218 160 1.1 1.08 0.09 0.17 0.4 1.4 1.8 0.14 0.7 14 0.50 5.8 2
Curry, egg, with rapeseed oil, homemade Recipe. Punjabi dish. Egg, onion and tomato. DR 15-473 38 163 65 1.0 2.91 0.09 0.17 0.4 1.4 1.8 0.14 0.6 14 0.49 5.8 2
Curry, fish and vegetable, Bangladeshi, homemade Recipe, containing boal, hilsa, mackerel, rohu, onions, courgette, green beans, oil, water and spices J 16-348 N 188 N N N N N 2.1 1.7 3.8 N 2.7 N N N 3
Curry, fish, Bangladeshi, homemade Recipe, containing boal, rohu, spices, water and onion JR 16-336 N 78 13 N N N N 0.7 N N N 3.8 N N N Tr
Curry, fish, homemade 5 samples, containing white fish, onions, tomatoes and spices JR Tr 112 19 1.4 3.24 Tr 0.04 1.7 N N Tr 1.3 9 0.12 6.8 Tr
Curry, green bean, masala, homemade Recipe. Gujerati dish DR 15-475 0 207 35 0.0 2.94 0.07 0.06 0.6 0.3 0.9 0.05 0.0 41 N N 6
Curry, haddock, Bengali, homemade Recipe JR 16-349 253 320 306 0.2 1.03 0.11 0.12 2.9 2.3 5.2 0.32 1.2 11 0.23 1.7 4
Curry, herring, Bengali, homemade Recipe JR 16-350 278 320 306 11.5 1.19 0.05 0.19 2.5 2.1 4.6 0.35 7.8 11 0.49 4.4 4
Curry, karela, homemade Recipe. Punjabi dish. Karela, onion and tomato. DR 15-476 0 315 53 0.0 N 0.09 0.03 0.4 0.3 0.7 N 0.0 20 N N 64
Curry, lamb biryani, homemade Recipe MR 19-397 4 43 11 0.1 1.55 8.98 0.07 0.05 1.1 1.2 2.3 0.15 0.3 6 0.23 1.1 2
Curry, lamb biryani, reduced fat, homemade Recipe MR 19-398 3 43 10 0.1 0.32 0.08 0.05 1.1 1.2 3.3 0.15 0.4 7 0.21 1.2 2
Curry, lamb rogan josh, homemade Recipe MR 19-401 6 575 102 0.2 1.05 0.13 0.11 2.4 2.0 4.4 0.20 0.9 6 0.29 1.3 3
Curry, lamb vindaloo, homemade Recipe MR 19-403 8 92 24 0.3 0.55 0.10 0.12 2.8 3.4 6.2 0.19 1.3 3 0.28 N 2
Curry, lamb, made with cook-in sauce Recipe MR 6 236 45 0.3 2.33 0.11 0.12 3.0 2.9 0.6 0.18 1.3 7 0.74 3.4 2
Curry, lentil, red/masoor dahl and mung bean dahl, homemade Recipe, thin consistency DR 15-483 0 67 11 0.0 N 0.07 0.04 0.4 0.7 1.1 0.09 0.0 8 0.24 N Tr
Curry, lentil, red/masoor dahl and tomato, Punjabi, homemade Recipe, thick consistency DR 15-482 0 242 40 0.0 N 0.08 0.02 0.6 0.4 1.0 0.13 0.0 18 0.21 N 7
Curry, lentil, red/masoor dahl and tomato, with butter, homemade Recipe, thin consistency DR 15-480 58 95 74 0.1 N 0.08 0.04 0.4 0.6 1.0 0.10 Tr 4 0.25 N 1
Curry, lentil, red/masoor dahl and tomato, with vegetable oil, homemade Recipe, thin consistency DR 15-481 0 59 10 0.0 N 0.08 0.03 0.4 0.6 1.0 0.10 0.0 4 0.20 N 1
Curry, lentil, red/masoor dahl and vegetable, UK type, homemade Recipe, Basic UK-type dish. Lentil, tomato, carrot and pepper DR 15-484 0 870 145 0.0 N 0.11 0.04 0.5 0.8 1.3 0.19 0.0 9 0.31 N 12
Curry, lentil, red/masoor dahl, mung bean dahl and tomato, homemade Punjabi dish. Recipe from dietary survey records DR 0 54 9 0.0 1.05 0.07 0.03 0.3 0.7 1,0 0.07 0.0 11 0.22 N 1
Curry, lentil, red/masoor dahl, Punjabi, homemade Recipe, thick consistency DR 15-479 0 216 36 0.0 N 0.16 0.06 0.7 1.0 1.7 0.19 0.0 8 0.32 N 1
Curry, lentil, red/masoor dahl, with butter, homemade Recipe, Bangladeshi dish, thin consistancy DR 15-477 71 101 88 0.1 N 0.14 0.06 0.6 1.1 1.7 0.23 Tr 7 0.36 N 1
Curry, lentil, red/masoor dahl, with vegetable oil, homemade Recipe, Bangladeshi dish., thin consistancy DR 15-479 0 56 9 0.0 N 0.14 0.06 0.6 1.1 1.7 0.19 0.0 7 0.34 N 1
Curry, lentil, whole/masoor, Gujerati, homemade Recipe, thick consistency DR 15-485 57 151 83 0.1 N 0.17 0.06 0.7 0.9 1.6 0.15 Tr 8 0.34 N 3
Curry, lentil, whole/masoor, Punjabi, homemade Recipe, medium consistency DR 15-486 0 111 18 0.0 N 0.12 0.05 0.5 0.8 1.3 0.13 0.0 5 0.26 N 1
Curry, mung bean dahl and spinach, homemade Recipe. Gujerati dish. Split mung beans DR 15-488 0 2932 189 0.0 N 0.11 0.11 1.2 1.4 2.6 0.17 0.0 59 0.47 N 11
Curry, mung bean dahl and tomato, homemade Punjabi dish. Recipe from dietary survey records. Split mung beans DR 0 170 28 0.0 0.89 0.08 0.05 0.5 0.9 1,4 0.07 0.0 25 0.31 N 1
Curry, mung bean dahl, Bengali, homemade Recipe. Split mung beans. Thin consistency DR 15-487 36 102 54 0.0 N 0.05 0.04 0.3 0.6 0.9 0.05 Tr 11 0.25 N 0
Curry, mung bean, whole and turnip leaves, homemade Recipe DR 15-491 69 3290 617 0.1 N 0.07 0.15 0.7 0.8 1.5 0.17 Tr 70 0.26 N 20
Curry, mung bean, whole, Gujerati, homemade Recipe, thick consistency DR 15-489 0 98 16 0.0 N 0.13 0.06 0.6 1.0 1.6 0.10 0.0 19 0.41 N 3
Curry, mung bean, whole, Punjabi, homemade Recipe, medium consistency DR 15-134 29 110 47 0.0 0.18 0.06 0.04 0.4 0.7 1,1 0.07 Tr 13 0.28 N 1
Curry, pea and potato, homemade Recipe, canned peas DR 15-493 0 321 54 0.0 2.55 0.10 0.03 0.6 0.5 1.1 0.15 0.0 12 0.13 0.3 4
Curry, pigeon pea dahl and tomato, homemade Recipe. Thin consistency. Split pigeon peas DR 15-496 0 54 9 0.0 N 0.07 0.01 0.3 0.2 0.5 N 0.0 6 N N 1
Curry, pigeon pea dahl with tomatoes and peanuts, homemade Recipe, Gujerati, split pigeon peas DR 15-497 0 49 8 0.0 N 0.23 0.03 1.0 0.7 1.7 N 0.0 19 N N 2
Curry, pigeon pea dahl, with butter, homemade Recipe, split pigeon peas DR 15-494 47 98 64 0.0 N 0.15 0.03 0.5 0.4 0.9 N Tr 10 N N Tr
Curry, pigeon pea dahl, with vegetable oil, homemade Recipe, split pigeon peas DR 15-495 0 68 11 0.0 N 0.15 0.03 0.5 0.4 0.9 N 0.0 10 N N Tr
Curry, potato and pea, homemade Recipe, Bangladeshi dish DR 15-500 0 251 42 0.0 0.90 0.25 0.03 0.9 0.6 1.5 0.26 0.0 16 0.24 0.7 7
Curry, potato, Gujerati, homemade Recipe DR 15-498 0 156 26 0.0 1.27 0.14 0.01 0.5 0.3 0.8 0.21 0.0 12 0.24 0.3 7
Curry, potato, Punjabi, homemade Recipe DR 15-499 44 186 75 0.0 0.45 0.21 0.02 0.6 0.4 1.0 0.26 0.0 15 0.33 0.7 10
Curry, prawn and mushroom, homemade Recipe J 16-351 Tr 111 18 Tr 3.73 0.10 0.14 1.3 1.3 2.6 0.14 0.3 16 0.92 5.6 3
Curry, Prawn bhuna, takeaway 10 samples, 2 from different establishments in each of 5 regions. Contains prawns in a dry sauce which includes onions, tomatoes, garlic, chilli and green peppers. JR 6 290 55 Tr 2.71 0.23 0.45 0.5 1.2 1.6 0.08 0.4 4 0.30 1.8 2
Curry, Prawn madras, takeaway 10 samples, 2 from different establishments in each of 5 regions. Sauce consists of tomato puree and spices. JR 8 269 53 Tr 3.60 0.02 N 0.6 N N 0.08 Tr N N N N
Curry, prawn, takeaway 20 samples, average of 10 Bhuna and 10 Madras JR 16-278 16-317 16-318 7 279 54 Tr 3.16 0.02 0.05 0.6 1.2 1.8 0.08 0.4 4 0.30 1.8 2
Curry, red kidney and mung bean, whole, homemade Recipe DR 15-502 46 32 51 Tr N 0.07 0.03 0.3 0.6 0.9 0.05 Tr 11 0.18 N Tr
Curry, red kidney bean, Gujerati, homemade Recipe, thin-medium consistency DR 15-501 0 26 4 0.0 1.42 0.10 0.03 0.4 0.6 1.0 0.08 0.0 12 0.13 N 3
Curry, red kidney bean, Punjabi, homemade Recipe from dietary survey records. Medium consistency DR 0 76 25 0.0 1.54 0.11 0.03 0.4 0.7 1,1 0.09 0.0 23 0.15 N 2
Curry, spinach and potato, masala, homemade Recipe, Frozen spinach and potato in masala sauce. DR 15-504 0 1983 331 0.0 2.98 0.13 0.04 0.9 0.5 1.4 0.14 0.0 20 0.21 1.0 6
Curry, Thai, stir-fry vegetable, takeaway and restaurant 10 sub-samples, 2 from different establishments in each of 5 regions DR 3 514 89 0.0 1.48 0.02 N 0.7 0.7 1.4 0.09 0.0 3 0.38 2.4 3
Curry, tinda gourd and potato, homemade Recipe. Punjabi dish. Tinda gourd, potato, tomato and onion. DR 15-505 0 206 34 0.0 N 0.08 0.04 0.4 0.3 0.7 N 0.0 N N N 9
Curry, vegetable, frozen mixed vegetables, homemade Recipe. Frozen mixed vegetables and potato. DR 15-506 0 1495 249 0.0 N 0.11 0.06 0.6 0.4 1.0 0.13 0.0 31 N N 9
Curry, vegetable, in sweet sauce, UK type, homemade Recipe. Vegetables in a basic UK-type curry sauce. Recipe from review of recipe collection DR 15-612 0 1326 221 0.0 N 0.10 0.02 0.5 0.2 0.7 0.08 0.0 15 0.18 N 9
Curry, vegetable, Islami, homemade Recipe DR 15-507 0 212 36 0.0 1.56 0.15 0.04 0.7 0.5 1.2 0.21 0.0 20 0.30 N 12
Curry, vegetable, Pakistani, homemade Recipe. Assorted vegetables, includes coconut DR 15-508 0 2479 413 0.0 0.57 0.20 0.03 0.7 0.4 1.1 0.15 0.0 13 0.20 0.6 8
Curry, vegetable, ready meal, without rice, cooked 10 samples, 10 products, frozen and chilled, including generic vegetable curry, korma, dhansak and jalfrezi DR 15 580 112 Tr 1.97 0.06 0.05 0.8 0.2 1.0 0.08 Tr 56 0.36 2.5 Tr
Curry, vegetable, retail, with rice Calculated using 54% retail curry (15-619) and 46% plain ready cooked rice (11-884) DR 15-155 8 313 60 Tr 1.23 0.07 0.03 1.5 0.7 2.2 0.08 Tr 33 0.42 1.9 Tr
Curry, vegetable, West Indian, homemade Recipe. Aubergine, okra, spinach and potato. DR 15-509 0 1308 218 0.0 N 0.09 0.05 0.7 0.5 1.2 0.13 0.0 37 0.18 N 9
Curry, vegetable, with yogurt, UK type, homemade Recipe. Basic UK-type curry. Mixed vegetables with yogurt. DR 15-510 1 1807 302 Tr N 0.08 0.06 0.3 0.5 0.8 0.14 Tr 19 0.27 N 12
Custard apple/Bullock's heart, flesh only Literature sources, Annona reticulata FA 0 29 5 0.0 N 0.09 0.08 0.5 0.1 0,6 0.22 0.0 N 0.13 N 21
Custard powder Taken as cornflour (11-1045) except Na, Cl and Cu AA 0 0 0 0.0 Tr 0.02 Tr Tr 0.1 0.1 Tr 0.0 2 Tr Tr 0
Custard, confectioners' Recipe BR 12-421 47 7 48 0.8 0.40 0.05 0.27 0.2 1.5 1.7 0.08 1.3 15 0.80 7.5 1
Custard, egg Recipe BR 12-454 43 9 45 0.6 0.28 Tr 0.04 0.30 0.1 1.3 1.4 0.07 1.3 12 0.82 6.8 1
Custard, made up with semi-skimmed milk Recipe BR 12-413 21 10 23 Tr 0.04 0.03 0.25 0.2 0.7 0.9 0.06 0.9 8 0.71 3.4 1
Custard, made up with skimmed milk Recipe BR 12-423 1 Tr 1 Tr Tr 0.03 0.23 0.1 0.8 0.9 0.06 0.9 8 0.51 2.8 1
Custard, made up with whole milk Recipe BR 12-412 41 16 44 Tr 0.06 0.03 0.24 0.2 0.7 0.9 0.06 1.0 7 0.60 2.9 1
Custard, ready to eat, canned and tetra-pak 10 samples, 3 brands, ambient BR 12-399 36 376 99 Tr 0.29 0.12 0.19 0.1 0.3 0.4 0.01 0.2 2 0.43 1.3 0
Cuttlefish, raw Literature sources JM 0 0 0 Tr N 0.04 0.48 3.7 3.4 7,1 0.39 2.0 13 N N Tr
Dab, raw Literature sources JA N Tr N N 0.40 0.10 0.08 2.3 2.9 5,2 0.19 2.0 5 0.86 1.0 Tr
Dahl, mixed, homemade 5 samples, mixed lentils in spices DB 0 69 12 0.0 1.36 0.09 0.07 0.3 N N N 0.0 62 N N Tr
Dal Dhokari, homemade Recipe. Gujerati dish. Pastry shapes in pigeon pea sauce. DR 15-159 0 26 4 0.0 N 0.17 0.03 1.4 0.7 2,1 0.07 0.0 15 0.16 N 1
Damsons, flesh and skin, raw Flesh and skin FA 0 295 49 0.0 0.70 0.10 0.03 0.3 0.1 0,4 0.05 0.0 3 0.27 0.1 5
Damsons, flesh and skin, raw, weighed with stones Calculated from 14-077 FA 50-884 0 265 44 0.0 0.60 0.09 0.03 0.3 0.1 0,4 0.05 0.0 3 0.24 0.1 5
Damsons, stewed with sugar Calculated from 1050g fruit, 210g water, 126g sugar FA 50-885 0 240 40 0.0 0.57 0.06 0.02 0.2 0.1 0,3 0.03 0.0 Tr 0.17 0.1 3
Damsons, stewed with sugar, weighed with stones Calculated from 14-079 FA 0 220 37 0.0 0.52 0.05 0.02 0.2 0.1 0,3 0.03 0.0 Tr 0.16 0.1 3
Damsons, stewed without sugar Calculated from 1050g fruit, 210g water FA 0 270 44 0.0 0.64 0.07 0.02 0.2 0.1 0,3 0.04 0.0 Tr 0.18 0.1 3
Damsons, stewed without sugar, weighed with stones Calculated from 14-081 FA 0 245 41 0.0 0.58 0.06 0.02 0.2 0.1 0,3 0.04 0.0 Tr 0.16 0.1 3
Dates, dried, flesh and skin 10 samples, 9 products, including whole and chopped, not including partially rehydrated dates. No added glucose syrup FA 14-085 0 10 2 0,0 0,93 0,07 0,09 1,8 1,5 3,3 0,19 0,0 13 0,78 1,5 Tr
Dates, dried, flesh and skin, weighed with stones Calculated from 14-394 FA 14-086 0 8 1 0,0 0,78 0,06 0,08 1,5 1,3 2,8 0,16 0,0 11 0,66 1,2 Tr
Dates, raw, flesh and skin 5 samples; FA 0 18 3 0.0 N 5.60 0.06 0.07 0.7 0.7 1,4 0.12 0.0 25 0.21 N 14
Dates, raw, flesh and skin, weighed with stones Calculated from whole raw dates, 14-083 FA 50-886 0 15 3 0.0 N 0.05 0.06 0.6 0.6 1,2 0.10 0.0 21 0.18 N 12
Desserts, dairy, chocolate 8 samples, 4 brands including milk chocolate and caramel and white chocolate dessert pots, chilled BR 12-912 83 52 92 Tr 0.52 0.04 0.28 0.2 1.0 1.2 0.03 0.6 1 0.50 1.9 Tr
Devilled kidneys, homemade Recipe MR 19-392 126 81 140 N 0.97 0.28 1.50 6.1 2.8 8.9 0.44 10.2 9 2.90 27.2 5
Dill seeds Literature sources H 0 32 5 0.0 N 0.42 0.28 2.8 N N N 0.0 0 N N 0
Dill, dried Literature sources H 0 33260 5545 0.0 9.27 0.42 0.28 2.8 N N 1.46 0.0 0 N N 0
Dill, fresh 6 samples and literature sources H 0 6100 1015 0.0 1.70 0.18 0.58 2.1 N N N 0.0 36 N N 86
Dips, sour-cream based, assorted flavours 7 samples, 4 brands; WCG N N N N N N N N N N N Tr N N N N
Dips, sour-cream based, reduced fat Label data WCG N N N N N N N N N N N Tr N N N N
Doner kebab in pitta bread with salad Calculated from 50% doner kebab (19-129), 22% pitta bread and 28% salad MR 19-130 Tr 17 3 0.3 0.46 0.17 0.16 3.5 3.0 6.5 0.11 1.0 25 0.60 1.2 0
Doner kebabs, meat only 20 samples from assorted takeaways MR 19-129 Tr Tr Tr 0.6 0.56 0.11 0.25 5.8 4.9 10,7 0.20 2.0 7 1.10 2.0 0
Dosa, filling, vegetable, homemade Recipe. Filling for Dosa pancakes. DR 15-161 0 321 54 0.0 N 0.14 0.01 0.9 0.4 0.3 0.23 0.0 15 0.26 1.0 7
Doughnuts, ring, iced 10 samples, branded and own brand AP 11-244 Tr Tr Tr N 2.43 0.08 0.06 0.9 1.1 2.0 0.03 Tr 17 0.35 4.3 0
Doughnuts, with jam 10 samples, branded and own brand AP 11-242 Tr Tr Tr N 1.75 0.08 0.03 1.3 1.1 2.3 0.04 0.1 21 0.26 4.7 N
Dover sole, raw Literature sources JA Tr Tr Tr Tr N 0.06 0.10 3.0 3.4 6,4 N N N N N Tr
Dressing, blue cheese 7 samples, 2 brands WCG 17-300 N N N 0.2 4.58 0.01 0.04 0.0 0.7 0.7 0.01 0.0 5 0.12 1.0 0
Dressing, French 8 samples, 6 brands WCG 17-509 0 0 0 0.0 N 0.00 0.00 0.0 0.0 0.0 0.00 0.0 0 0.00 0.0 0
Dressing, French, fat free Manufacturer's data (Kraft) WCG 17-538 0 0 0 0.0 N Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr Tr
Dressing, French, homemade Recipe WC 17-579 0 N N 0.0 3.82 Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr 0
Dressing, oil and lemon, homemade Recipe WC 17-611 0 4 1 0.0 N 0.01 Tr Tr Tr Tr 0.01 0.0 3 0.03 0.1 9
Dressing, thousand island 7 samples, 4 brands WCG 17-306 N N N 0.1 4.40 0.01 0.02 0.1 0.2 0,3 0.02 0.0 4 0.10 1.0 Tr
Dressing, yogurt, homemade Recipe WC 17-612 25 37 31 0.0 0.15 0.06 0.25 0.2 1.2 1.4 0.09 0.2 20 0.45 2.3 4
Dried mixed fruit Calculated as sultanas 49%, currants 24%, raisins 18% and peel 9% FA 50-888 0 9 1 0.0 N 0.10 0.05 0.7 0.2 0.9 0.22 0.0 15 0.09 3.9 Tr
Drinking chocolate powder, made up with semi-skimmed milk Calculated from 18g powder to 200ml milk PAA 17-532 17 N N Tr 0.06 0.03 0.20 0.2 0.7 0.9 0.05 0.7 7 0.59 3.4 1
Drinking chocolate powder, made up with skimmed milk Recipe. Made up according to packet directions.Calculated from 18g powder to 200ml milk PAA 17-559 1 N N Tr 0.03 0.03 0.19 0.2 0.7 0.9 0.05 0.7 7 0.43 3.0 Tr
Drinking chocolate powder, made up with whole milk Calculated from 18g powder to 200ml milk PAA 17-533 33 N N Tr 0.08 0.03 0.20 0.2 0.7 0.9 0.05 0.8 6 0.51 3.1 1
Drinking chocolate, powder 10 tins, 3 brands PAA 12-093 12-883 50-1064 0 N N 0.0 0.41 0.02 0.06 0.6 1.2 1.8 0.01 0.0 7 0.30 9.0 0
Drinking chocolate, powder, reduced fat 10 samples, 4 brands PAA 0 N N 0.0 0.16 0.02 0.06 0.6 1.2 1.8 0.01 0.0 7 0.30 9.0 0
Dripping, beef 5 samples, different brands OF 17-006 17-472 50-317 N N N Tr 0.40 24.50 Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr 0
Drumstick leaves, boiled in unsalted water Literature sources DG 0 5370 890 0.0 N 0.17 0.47 1.8 1.6 3,4 N 0.0 220 N N 37
Drumstick leaves, raw Literature sources DG 0 8850 1470 0.0 N 0.20 0.73 3.4 1.8 5,2 1.20 0.0 370 N N 165
Drumstick pods, boiled in unsalted water Literature sources DG 0 42 7 0.0 N 0.05 0.07 0.6 N N N 0.0 N N N N
Drumstick pods, raw Literature sources DG 0 42 7 0.0 N 0.05 0.07 0.6 N N 0.12 0.0 N N N 160
Duck a l'orange, excluding fat and skin, homemade Recipe MR 19-393 N N N N 0.07 0.12 0.21 2.2 2.3 4.5 0.11 1.3 6 0.65 1.8 3
Duck a l'orange, including fat and skin, homemade Recipe MR 19-394 N N N N N 0.09 0.25 1.8 2.0 3.8 0.15 0.9 9 1.24 3.5 2
Duck with pineapple, homemade Recipe MR 19-396 N N N N N 0.15 0.35 2.8 2.9 5.7 0.26 1.3 12 1.78 4.8 2
Duck, crispy, chinese style, meat and skin 10 samples from chinese takeaways, seasoned roasted duck MCC 9 Tr 9 1.0 2.17 0.09 0.39 3.5 4.2 7.7 0.15 2.8 15 1.50 4.0 0
Duck, meat only, raw 19 samples, meat from dressed carcase MCC 18-369 40-327 50-445 18-461 24 Tr 24 N 0.02 0.36 0.45 5.3 4.2 9.5 0.34 3.0 25 1.60 6.0 0
Duck, raw, meat only, weighed with fat, skin and bone Calculated from 18-489 MCC 18-370 7 Tr 7 N Tr 0.10 0.13 1.5 1.2 2,7 0.10 1.0 7 0.45 2.0 0
Duck, raw, meat, fat and skin 10 samples; meat, fat and skin = 0.57 of dressed carcase MCC 50-446 18-462 51 Tr 51 N N 0.14 0.51 3.5 2.4 5,9 0.33 2.0 7 0.95 N 0
Duck, roasted, meat only 10 samples from dressed carcase MCC 50-447 18-463 N N N N 0.02 0.26 0.47 5.1 5.4 10.5 0.25 3.0 10 1.50 4.0 0
Duck, roasted, meat only, weighed with fat, skin and bone Calculated from 18-372 MCC N N N N Tr 0.06 0.10 1.1 1.1 2,2 0.05 1.0 2 0.32 1.0 0
Duck, roasted, meat, fat and skin 20 samples; meat, fat and skin = 0.42 of dressed carcase MCC 50-448 14-464 N N N N N 0.18 0.51 3.8 4.2 8,0 0.31 2.0 15 2.60 7.0 0
Dumplings, homemade Recipe AT 11-603 7 10 9 Tr 0.37 0.06 0.01 0.5 0.6 1.1 0.04 Tr 2 0.10 0.5 0
Durian, flesh only Literature sources FA 0 11 2 0.0 N 0.29 0.29 1.1 N N N 0.0 N N N 41
Eccles cakes, retail 10 samples, 6 products AN 11-589 57 39 64 0.8 0.90 0.09 0.03 0.6 0.6 1,2 0.07 Tr 3 0.06 1.9 Tr
Eel, conger, flesh only, grilled Calculated from raw 16-035, steaks JA N Tr N N N 0.06 0.04 4.7 4.1 8,8 N 4.0 N 0.27 N Tr
Eel, conger, flesh only, grilled, weighed with bones and skin Calculated from grilled 16-036 JA N Tr N N N 0.03 0.02 2.4 2.1 4,5 N 2.0 N 0.14 N Tr
Eel, conger, flesh only, raw Literature sources JA N Tr N N N 0.06 0.04 4.3 3.4 7,7 N 3.0 N 0.24 N Tr
Eel, yellow, raw Analytical and literature sources JC 1200 Tr 1200 4.9 4.14 0.20 0.35 2.3 3.1 5,4 0.25 1.0 12 0.14 N Tr
Egg fu yung Recipe CDE 12-931 72 55 81 1.8 4.96 0.10 0.34 0.8 2.5 3.3 0.13 1.6 33 1.13 N 2
Egg nog, homemade Recipe QI 17-578 28 7 30 0.4 0.18 0.03 0.23 0.1 0.9 0.9 0.06 0.9 12 0.66 4.5 2
Eggs, chicken, scrambled, with semi-skimmed milk Recipe CD 12-926 264 103 282 2.8 1.38 0.07 0.37 0.1 2.9 3.0 0.10 2.4 28 1.03 16.5 Tr
Eggs, chicken, white, boiled 12 samples from 3 egg distribution centres, including enriched cage, barn, free-range and organic CA 0 0 0 0.0 0.00 0.03 0.20 0.1 4.0 4.1 0.03 0.5 4 0.22 3.2 0
Eggs, chicken, white, dried Calculated from egg white, raw (12-938) and old code (17-414) CA 17-414 0 0 0 0.0 0.00 0.15 3.18 0.3 21.2 21.5 0.30 2.5 76 2.12 42.3 0
Eggs, chicken, white, raw 12 samples from 3 egg distribution centres, including enriched cage, barn, free-range and organic CA 12-804 0 0 0 0.0 0.00 0.02 0.42 Tr 2.8 2.8 0.04 0.3 10 0.28 5.6 0
Eggs, chicken, whole, boiled 12 samples from 3 egg distribution centres, including enriched cage, barn, free-range and organic CA 12-806 120 Tr 120 3.2 1.63 Tr 0.08 0.47 0.1 3.6 3.7 0.10 2.0 30 1.25 16.7 0
Eggs, chicken, whole, dried Calculated from whole raw egg (12-937) and old code (12-807) CA 12-807 486 Tr 486 12.2 4.98 Tr 0.31 1.93 0.2 13.1 13.3 0.50 10.4 181 5.21 75.3 0
Eggs, chicken, whole, fried in sunflower oil 12 samples from 3 egg distribution centres, including enriched cage, barn, free-range and organic CA 12-919 190 Tr 190 1.9 3.84 Tr 0.06 0.46 0.1 3.5 3.6 0.12 1.0 25 1.22 18.2 0
Eggs, chicken, whole, fried, without fat Calculated from raw whole eggs (12-937) and old code (12-809) CA 12-809 160 Tr 160 4.0 1.64 0.10 0.51 0.1 4.3 4.4 0.14 3.4 42 1.46 24.8 0
Eggs, chicken, whole, poached 12 samples from 3 egg distribution centres, including enriched cage, barn, free-range and organic CA 12-810 150 Tr 150 2.9 1.82 Tr 0.09 0.41 0.1 3.2 3.3 0.11 1.8 49 1.30 15.1 0
Eggs, chicken, whole, raw 12 samples from 3 egg distribution centres, including enriched cage, barn, free-range and organic CA 12-918 126 Tr 126 3.2 1.29 Tr 0.08 0.50 0.1 3.4 3.5 0.13 2.7 47 1.35 19.5 0
Eggs, chicken, whole, scrambled, without milk Calculated from whole raw eggs (12-937) and old code (12-812) CA 12-812 146 Tr 146 3.7 1.50 0.09 0.46 0.1 3.9 4.0 0.13 3.1 38 1.33 22.6 0
Eggs, chicken, yolk, boiled 12 samples from 3 egg distribution centres, including enriched cage, barn, free-range and organic CA 410 Tr 410 12.6 4.78 Tr 0.19 0.58 Tr 3.0 3.0 0.31 7.2 101 3.72 50.0 0
Eggs, chicken, yolk, raw 12 samples from 3 egg distribution centres, including enriched cage, barn, free-range and organic CA 12-805 447 Tr 447 12.8 5.21 Tr 0.20 0.59 Tr 2.8 2.8 0.35 8.2 122 4.53 63.6 0
Eggs, duck, boiled and salted 20 eggs from 7 different Chinese shops CA 85 N N N N 0.16 0.52 0.1 4.3 4,4 N 3.5 28 N N 0
Eggs, duck, whole, raw Analytical and literature sources. Ref. Posati and Orr (1976) CA 12-813 12-880 50-297 540 120 560 5.0 N 0.16 0.47 0.2 4.2 4.4 0.25 5.4 80 N N 0
Eggs, quail, whole, raw Analytical and literature sources CA 12-881 N N N N N 0.13 0.79 0.2 3.8 4,0 0.15 N N N N 0
Eggs, turkey, whole, raw Literature sources CA N N N N N 0.11 0.47 0.0 4.0 4,0 N N N N N 0
Elderberries, whole fruit Literature sources FA 0 360 60 0.0 N 0.07 0.07 1.0 0.1 1,1 0.24 0.0 17 0.16 1.8 27
Enchiladas, beef, homemade Recipe MR 19-371 13 208 48 0.2 N 0.12 0.07 2.1 1.8 3.9 0.18 0.6 10 0.21 1.0 6
Endive, raw Cichorium endivia, leaves only DG 0 440 73 0.0 N 0.06 0.10 0.4 0.2 0,6 0.02 0.0 140 0.90 0.7 12
Energy drink, carbonated Including Red Bull, Monster, EQ8, Kx, Relentless and own brands PCA 0 N N 0.0 0.00 N N N N N N N N N Tr N
Faggots in gravy, retail, reheated 8 samples, 3 brands. 11-35% meat, chilled and frozen MR 50-509 1100 55 1110 0.5 0.33 0.10 0.56 2.0 N N 0.13 6.0 19 N N Tr
Fajita, chicken, meat only, takeaway and restaurant 10 sub-samples, 2 from different establishments in each of 5 regions. Consists of chicken, onions and peppers MR 27 22 31 0.3 1.90 0.07 0.10 7.0 2.7 9.7 0.27 0.2 N 0.90 1.3 7
Falafel, fried in rapeseed oil, homemade Recipe. Middle-Eastern dish. Deep fried chick pea balls. DR 15-514 0 232 39 0.0 2.84 0.13 0.06 0.6 0.9 1.5 0.17 0.0 33 0.36 N 11
Fat spread, low fat (26-39%), not polyunsaturated, including dairy type 7 samples, 5 products, vegetable oil/dairy blend, including I Can't Believe It's Not Butter Light and own brands OA 17-552 17-017 750 859 893 3.0 12.50 Tr 0.07 Tr Tr Tr Tr 0.1 1 0.02 0.3 0
Fat spread, low fat (26-39%), not polyunsaturated, with olive oil 8 samples, 4 products, including Bertolli Light Spread and own brands OA 787 630 892 4.5 13.00 Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr 0
Fat spread, low fat (26-39%), polyunsaturated 10 samples, 5 products, including Flora Light and own brands OA 17-027 811 903 962 8.4 10.10 Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr 0
Fat spread, reduced fat (41-62%), not polyunsaturated 11 samples, 8 products, including I Can't Believe It's Not Butter, Utterly Butterly, and own brands OA 17-016 N N N N 12.40 Tr N Tr Tr Tr Tr Tr Tr Tr Tr 0
Fat spread, reduced fat (41-62%), not polyunsaturated, with olive oil 10 samples, 6 products, including Bertolli Spread and own brands OA 17-025 734 495 817 4.2 12.50 Tr N Tr Tr Tr Tr Tr Tr Tr Tr 0
Fat spread, reduced fat (41-62%), polyunsaturated 12 samples, 7 products, including Flora Original, Vitalite Sunflower Spread, and own brands OA 17-024 606 461 683 5.8 26.30 Tr N N Tr N N N N Tr Tr 0
Fat spread, reduced fat (62-75%), not polyunsaturated 10 samples, 5 products, including Clover and own brands OA 17-022 17-460 17-015 N 680 N N N Tr 0.07 Tr Tr Tr Tr 0.1 1 0.02 0.3 0
Fat spread, reduced fat (62-75%), polyunsaturated 5 samples, including Flora buttery spread and Pure Sunflower, dairy free OA 17-551 N N 800 7.5 N Tr Tr Tr Tr Tr Tr N Tr Tr Tr 0
Feijoa, flesh only Literature sources FA 0 31 5 0.0 0.18 Tr 0.01 0.2 N N 0.05 0.0 N N N 29
Fennel seeds Literature sources H 0 81 13 0.0 N 0.41 0.35 10.3 N N N 0.0 0 N N 0
Fennel, Florence, boiled in unsalted water As raw, boiled for 14 minutes, based on boiled in salted water DG 0 60 10 0.0 N 4.90 0.05 0.01 0.4 N N 0.08 0.0 26 N N 2
Fennel, Florence, raw Inner leaves and bulb only DG 50-770 0 140 23 0.0 N 0.06 0.01 0.6 N N 0.06 0.0 42 N N 5
Fenugreek leaves, raw Literature sources DG 0 5360 893 0.0 N 0.12 0.28 1.4 N N N 0.0 N N N 91
Fenugreek seeds Literature sources H 0 100 17 0.0 N 0.33 0.35 1.3 4.3 5,6 N 0.0 71 N N Tr
Fig Rolls 10 samples, 5 products AM 11-409 0 Tr Tr 0.0 1.59 0.15 0.02 0.8 0.7 1.5 0.08 0.0 6 0.40 3.6 Tr
Figs, dried, stewed with sugar Calculated from 450g fruit, 450g water, 54g sugar FA 0 33 5 0.0 N 0.03 0.04 0.3 0.3 0,6 0.11 0.0 Tr 0.20 N Tr
Figs, dried, stewed without sugar Calculated from 450g fruit, 450g water FA 0 35 6 0.0 N 0.03 0.04 0.3 0.3 0,6 0.12 0.0 Tr 0.21 N Tr
Figs, ready-to-eat, semi-dried 10 samples, 9 products FA 14-095 0 59 10 0,0 0,41 0,07 0,04 0,9 0,4 1,3 0,35 0,0 3 0,44 1,1 1
Figs, whole fruit, dried Analysis and literature sources FA 50-889 0 64 11 0.0 N 0.08 0.10 0.8 0.5 1,3 0.26 0.0 9 0.51 N 1
Figs, whole green fruit, raw Analysis and literature sources; FA 0 150 25 0.0 N 0.03 0.03 0.4 0.2 0,6 0.08 0.0 N 0.22 N 2
Fish balls, steamed 7 varieties from different Chinese shops JR N Tr N N N 0.02 0.03 0.8 2.2 3,0 N 1.0 4 N N 0
Fish fingers, cod, fried in rapeseed oil Calculated from grilled/baked 16-405 using analysed water and fat values JR 16-289 1 Tr 1 Tr 3.51 0.15 0.07 1.1 3.1 4.2 0.08 1.4 8 0.22 1.1 Tr
Fish fingers, cod, fried in sunflower oil Calculated from grilled/baked 16-405 using analysed water and fat values JR 16-291 1 Tr 1 Tr 4.42 0.15 0.07 1.1 3.1 4.2 0.08 1.4 8 0.22 1.1 Tr
Fish fingers, cod, grilled/baked 10 samples, 7 products, frozen JR 16-288 1 Tr 1 Tr 2.75 0.17 0.08 1.2 3.4 4.6 0.09 1.5 9 0.24 1.2 Tr
Fish fingers, pollock, grilled 10 samples, 6 products JR Tr Tr Tr Tr 2.70 0.09 0.12 0.8 3.3 4.1 0.18 0.3 32 0.16 0.4 Tr
Fish fingers, salmon, grilled/baked 5 samples, 2 products, frozen JR 7 Tr 7 4.5 2.82 0.41 0.11 5.3 4.1 9.4 0.22 2.3 15 0.58 2.5 Tr
Fish paste 30 samples, sardine, crab, lobster and salmon JR 16-334 19 Tr 19 N 0.87 0.02 0.20 4.1 2.9 7.0 N N N N N Tr
Fishcakes, cod, homemade Recipe JR 16-352 21 Tr 21 0.5 N 0.16 0.10 1.0 2.1 2.8 0.09 1.1 15 N N 3
Fishcakes, salmon, coated in breadcrumbs, baked 8 samples, 8 products, frozen and chilled JR 2 Tr 2 5.7 2.79 0.38 0.10 4.7 2.8 7.5 0.22 1.6 14 0.74 2.3 Tr
Fishcakes, salmon, homemade Recipe JR 16-353 27 Tr 27 3.5 N 0.20 0.10 2.9 2.4 5.1 0.10 1.1 15 N N 3
Fishcakes, white fish, coated in breadcrumbs, baked 12 samples, 12 products, frozen and chilled JA 16-281 1 Tr 1 Tr 1.98 0.25 0.07 1.7 1.9 3.6 0.09 1.4 6 0.31 2.2 Tr
Flan case, pastry, homemade Recipe AS 11-698 N 252 N N N 0.14 0.10 0.9 1.4 2.3 0.10 0.8 11 0.52 7.1 0
Flan case, sponge, homemade Recipe AS 11-699 74 Tr 74 1.9 0.90 0.09 0.26 0.4 2.5 2.9 0.09 1.6 16 0.67 11.9 0
Flan, cheese and mushroom, homemade Recipe from dietary survey records DR 15-515 98 29 103 0.7 1.55 0.07 0.28 0.7 2.7 3.4 0.09 1.3 16 0.83 8.6 1
Flan, cheese and mushroom, wholemeal, homemade Recipe from dietary survey records DR 15-516 201 94 217 0.8 0.74 0.12 0.31 1.5 2.9 4.4 0.19 1.3 21 0.94 9.5 1
Flan, cheese, onion and potato, homemade Recipe from dietary survey records DR 15-517 N 65 N N N 0.08 0.17 0.4 3.3 3.7 0.09 1.0 19 0.41 2.6 3
Flan, cheese, onion and potato, wholemeal, homemade Recipe from dietary survey records DR 15-518 N 129 N N N 0.14 0.19 1.2 3.6 4.8 0.19 1.0 23 0.52 3.5 2
Flan, lentil and tomato, homemade Recipe DR 15-519 N 166 N N N 0.16 0.07 0.9 1.3 2.2 0.16 0.1 12 0.33 N 5
Flan, lentil and tomato, wholemeal, homemade Recipe DR 15-520 N 166 N N N 0.17 0.08 1.3 1.4 2.7 0.20 0.1 13 0.39 N 5
Flan, pastry, with fruit, homemade Recipe. Apple and tinned gooseberry, plum, rhubarb AS 11-700 N 47 N N N 0.09 0.02 0.3 0.2 0.5 0.03 0.1 8 0.11 1.3 12
Flan, spinach, homemade Recipe DR 15-521 52 2548 477 0.4 2.24 0.08 0.15 0.6 2.4 3.0 0.08 0.6 31 0.40 4.3 3
Flan, spinach, wholemeal, homemade Recipe DR 15-522 123 2593 555 0.4 1.68 0.11 0.17 1.2 2.5 3.7 0.15 0.7 34 0.45 4.9 2
Flan, sponge, with fruit, homemade Recipe. Apple and tinned gooseberry, plum, rhubarb AS 11-701 15 16 18 0.4 0.31 0.09 0.06 0.2 0.6 0.8 0.04 0.3 9 0.18 N 10
Flan, vegetable, homemade Recipe from dietary survey records and dissection of shop-bought samples, containing short crust pastry, carrots, broccoli, cheese, white sauce and onions DR 15-372 39 1818 343 Tr 1.60 30.90 0.06 0.08 0.5 1.2 1.7 0.07 0.3 13 0.35 2.1 8
Flan, vegetable, wholemeal, homemade Recipe from dietary survey records and dissection of shop-bought samples DR 15-523 129 1874 441 0.1 0.69 0.08 0.09 1.1 1.4 2.5 0.12 0.3 13 0.35 2.8 8
Flapjacks, homemade Recipe AM 11-571 N 195 N N N 0.30 0.04 0.3 1.0 1.3 0.10 Tr 6 0.23 7.3 0
Flapjacks, retail 10 samples, 9 products AM 83 16 86 Tr 2.18 0.15 0.03 0.5 1.2 1.6 0.04 Tr 8 0.42 8.0 0
Flapjacks, retail, chocolate covered Recipe AM 82 16 85 Tr 2.13 0.15 0.07 0.5 1.3 1.8 0.05 0.2 8 0.44 7.6 0
Flounder, flesh only, steamed Analysis and calculation from raw, whole fish without heads JA N Tr N Tr 0.45 0.16 0.26 3.8 3.1 6,9 0.31 1.0 14 N N Tr
Flounder, flesh only, steamed, weighed with bones and skin Fish and Fish Products Supplement, 1993 JA N Tr N Tr 0.25 0.09 0.15 2.1 1.7 3,8 0.17 1.0 8 N N Tr
Flounder, raw Literature sources JA N Tr N Tr 0.36 0.14 0.21 3.4 3.1 6,5 0.25 1.0 11 N N Tr
Flour, chapati, brown 7 samples, 5 products AA 11-433 0 0 0 0.0 1.17 0.35 0.09 3.8 2.4 6.2 0.24 0.0 28 0.61 3.3 0
Flour, chapati, white 7 samples, 6 products AA 11-434 0 0 0 0.0 0.42 0.31 0.05 1.7 2.2 3.9 0.12 0.0 14 0.60 2.3 0
Flour, corn 6 samples, 5 products AA 0 0 0 0.0 Tr 0.02 Tr Tr 0.1 0.1 Tr 0.0 2 Tr Tr 0
Flour, gari (cassava flour) 4 samples, 2 products AA 0 Tr Tr 0.0 0.03 0.13 Tr 1.0 0.3 1.3 0.03 0.0 38 0.44 1.9 0
Flour, gram 7 samples, 5 product AA 13-073 0 32 5 0.0 2.54 8.92 0.45 0.17 1.9 4.2 6.1 0.45 0.0 193 1.24 8.4 Tr
Flour, millet, foxtail Literature sources AA 0 0.0 Tr 0.68 0.19 1.6 1.2 2,8 N 0.0 N N N 0
Flour, rice Literature sources AA 0 0.0 N 0.10 0.05 2.1 1.4 3,5 0.20 0.0 N N N 0
Flour, rye 4 samples, 3 products AA 11-436 0 0 0 0.0 0.64 0.35 0.12 0.9 1.8 2.7 0.36 0.0 60 0.69 6.9 0
Flour, soya 4 samples, 3 products AA 11-025 0 Tr Tr 0.0 4.33 25.30 0.38 0.26 1.9 9.2 11.1 0.40 0.0 245 1.79 14.0 0
Flour, wheat, bread/strong, white 10 samples, 9 products AA 11-438 0 0 0 0.0 0.43 0.30 0.03 1.8 2.3 4.1 0.15 0.0 16 0.30 1.0 0
Flour, wheat, brown 4 samples, 2 products, 81% extraction AA 11-437 0 0 0 0.0 0.90 0.39 0.10 3.7 2.6 6.3 0.41 0.0 44 0.70 4.4 0
Flour, wheat, brown, bread/strong 8 samples, 5 products AA 0 0 0 0.0 N 0.39 N 3.6 N N N 0.0 29 N N 0
Flour, wheat, white, plain, soft 14 samples, 12 products AA 11-439 0 0 0 0.0 0.59 0.76 0.28 0.05 1.7 2.0 3.7 0.18 0.0 16 0.44 1.8 0
Flour, wheat, white, self raising 12 samples, 10 samples AA 11-440 0 0 0 0.0 0.63 0.28 0.05 1.7 2.0 3,7 0.18 0.0 18 0.44 1.8 0
Flour, wheat, wholemeal 8 samples, 6 products AA 11-441 0 0 0 0.0 0.69 0.36 0.10 5.0 2.9 7.9 0.50 0.0 27 0.99 7.2 0
Flour, wheat, wholemeal, bread/strong 8 samples, 6 products AA 0 0 0 0.0 0.65 0.38 0.10 5.0 2.9 7.9 0.50 0.0 34 0.99 7.2 0
Flour, wheat, wholemeal, self raising 8 samples, 5 products AA 0 0 0 0.0 N 0.43 N 4.9 N N N 0.0 30 N N 0
Flying fish, raw Literature sources JA Tr Tr Tr Tr N 0.02 0.07 4.5 3.9 8,4 N 1.0 3 N N Tr
Frankfurter 10 samples, 7 brands of continental style frankfurters. 75-90% meat MI Tr Tr Tr N 0.63 0.32 0.15 2.8 2.2 5.0 0.12 1.0 3 0.75 2.0 N
Frankfurter with bun Recipe MI 19-581 Tr Tr Tr N 0.34 0.24 0.09 2.1 2.1 4.2 0.06 0.3 19 0.51 1.3 N
Frankfurter with bun, ketchup, fried onions and mustard Recipe MI 19-367 Tr 48 8 N 1.07 0.23 0.06 1.4 1.4 2.8 0.07 0.2 13 0.35 1.1 N
Fromage frais, fruit, children's, fortified Including Munch Bunch, Petits Filous, Muller Little Stars and other/own brands BNS 12-908 82 Tr 82 N 0.15 0.11 0.29 0.1 0.1 0.2 Tr 0.5 15 0.38 0.6 Tr
Fromage frais, virtually fat free, fruit 11 samples, 6 brands, including strawberry, raspberry, apricot and blackcherry flavour BN 50-241 12-160 3 Tr 3 Tr Tr 0.03 0.37 0.1 1.8 1.9 0.07 1.4 15 N N Tr
Fromage frais, virtually fat free, natural 7 samples, 6 brands BN 12-371 3 Tr 3 Tr Tr 0.13 0.20 0.1 1.2 1.3 0.01 1.0 15 0.47 Tr Tr
Fruit cocktail, canned in juice, whole contents 10 samples, 6 brands. Drained proportion = 0.65 FA 14-096 0 54 9 0.0 N 0.01 0.01 0.3 0.1 0.4 0.04 0.0 6 0.05 0.3 14
Fruit cocktail, canned in syrup, whole contents Analysis and calculation from recipe proportions (pears 42%, peaches 41%, pineapple 8%, grapes 5% and cherries 4%). Drained proportion = 0.66 FA 50-892 0 54 9 0.0 N 0.02 0.01 0.4 0.1 0.5 0.03 0.0 5 0.05 0.1 4
Fruit fool, homemade Recipe BR 12-913 130 120 150 0.1 0.45 0.02 0.06 0.2 0.2 0,4 0.03 Tr N 0.14 0.9 17
Fruit gums/jellies 11 samples, 10 brands; assorted flavours SEC 50-1026 0 N N 0.0 0.00 0.00 0.00 0.0 0.0 0,0 0.00 0.0 0 0.00 0.0 0
Fruit juice drink, carbonated, no added sugar, ready to drink Estimated from fruit juice drink, carbonated and from label data PCA 0 94 16 0.0 Tr Tr Tr Tr Tr Tr Tr 0.0 1 Tr Tr 1
Fruit juice drink, carbonated, ready to drink Bottles and cans; orange, lemon, apple and tropical fruit flavours e.g. Citrus Spring, Fanta, Orangina and Tango PCA 17-177 0 94 16 0.0 Tr Tr Tr Tr Tr Tr Tr 0.0 1 Tr Tr 1
Fruit juice drink, no added sugar, ready to drink Typically less than 3% sugar, as purchased. 10 samples, 2 brands PCC 17-196 0 Tr Tr 0.0 Tr 0.02 Tr 0.1 Tr 0,1 0.01 0.0 2 0.06 Tr 5
Fruit juice drink/squash, diluted Calculated from 50g concentrate to 200ml water PCC 17-190 0 138 23 0.0 N Tr Tr 0.0 Tr 0.0 0.00 0.0 0 Tr Tr N
Fruit juice drink/squash, no sugar added, diluted Calculated from 50g concentrate to 200ml water PCC 17-192 0 N N 0.0 Tr Tr Tr 0.0 Tr 0.0 0.00 0.0 0 0.01 Tr N
Fruit juice drink/squash, no sugar added, undiluted 10 samples, 2 brands; lemon, orange and mixed fruit flavours, typicall less than 3% sugar PCC 17-191 0 N N 0.0 Tr Tr Tr 0.1 Tr 0.1 0.01 0.0 2 0.05 Tr N
Fruit juice drink/squash, ready to drink Lemon, orange, apple and mixed fruit flavours, as purchased PCC 17-195 0 N N 0.0 N Tr Tr 0.1 Tr 0,1 0.01 0.0 2 Tr Tr N
Fruit juice drink/squash, undiluted Lemon, orange, apple and mixed fruit flavours PCC 17-189 0 690 115 0.0 N Tr Tr 0.1 Tr 0.1 0.01 0.0 2 Tr Tr N
Fruit juice, mixed Estimated from apple and orange juice and industry data, 2013 PE 0 N N 0.0 Tr 0.17 0.02 0.3 Tr 0.3 0.06 0.0 11 0.12 0.8 33
Fruit pastilles 6 samples of different brands; assorted flavours SEC 17-108 0 N N 0.0 0.00 0.00 0.00 0.0 0.0 0,0 0.00 0.0 0 0.00 0.0 0
Fruit salad, homemade Recipe, including apples, oranges, bananas, kiwi fruit, grapes, strawberries, sugar and water FA 14-303 0 23 4 0.0 N 0.09 0.03 0.3 0.1 0.4 0.09 0.0 N N N 24
Fudge, homemade Recipe SEC 17-518 151 105 169 0.9 0.28 0.02 0.17 0.1 0.7 0.8 0.03 0.3 4 0.35 1.9 0
Fu-fu, sweet potato, homemade Recipe. West Indian/African dish. Sweet potato and rice flour. DR 15-524 0 3603 601 0.0 N 0.07 0.01 0.6 0.4 1.0 0.06 0.0 N N N 15
Fu-fu, yam, homemade Recipe. West Indian/African dish. Yam and rice flour. DR 15-525 0 Tr Tr 0.0 N 0.14 0.01 0.4 0.5 0.9 0.13 0.0 N N N 4
Gajjeralla 6 samples, 3 retail, 3 homemade, hot dessert of carrots cooked in cream AS 107 2324 494 Tr 4.76 0.03 0.14 0.6 N N N 0.1 N 0.67 1.7 Tr
Garam masala Literature sources H 50-841 0 340 57 0.0 N 0.35 0.33 2.5 N N N 0.0 0 N N 0
Garlic mushrooms, not coated, homemade Recipe from review of recipe collection DR 15-373 162 103 179 0.2 0.32 0.11 0.24 2.1 0.6 2.7 0.09 0.1 21 2.02 9.9 1
Garlic powder Literature sources and calculation from fresh H 0 Tr 0 0.0 0.03 N 0.12 0.7 4.0 4,7 0.99 0.0 0 N N 0
Garlic, raw Peeled cloves DG 50-772 0 Tr Tr 0.0 0.01 0.13 0.03 0.3 1.9 2.2 0.38 0.0 5 N N 17
Gateau, chocolate based, frozen 11 samples, including Black Forest gateau. AN 11-421 102 80 115 N 1.01 0.05 0.09 0.3 0.5 0.8 0.01 0.2 2 0.20 3.0 Tr
Gateau, fruit, frozen 10 samples; fruit and cream sponge including strawberry, orange and lemon and tropical fruit AN 11-420 109 55 118 Tr 1.06 0.03 0.06 0.4 0.5 0.9 0.02 0.2 6 0.10 2.3 4
Gelatine Literature sources WY 50-1176 0 0 0 0.0 0.00 Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr 0
Ghee made from vegetable oil 5 samples, 3 products BTM 17-009 0 Tr Tr 0.0 8.70 0.00 0.00 Tr Tr Tr Tr 0.0 0 Tr Tr 0
Ghee, butter 10 samples, 7 retail, 3 homemade OF 17-007 922 1863 1233 1.1 5.76 0.00 Tr Tr Tr Tr Tr Tr 0 Tr Tr 0
Gherkins, pickled, drained 10 samples, 5 brands DG 50-773 0 2 Tr 0.0 N Tr 0.02 0.1 0.1 0.2 N 0.0 6 N N 1
Gherkins, raw 5 samples. Ends trimmed DG 0 135 23 0.0 N 0.01 0.05 0.2 0.1 0,3 N 0.0 18 N N 11
Giblets, chicken, boiled Mixed sample including heart, liver and gizzard MG N N N N N 0.16 2.15 5.2 N N 0.48 15.0 420 2.70 130.0 6
Giblets, chicken, raw Mixed sample including heart, liver and gizzard MG 5500 Tr 5500 N 0.71 0.11 0.13 5.9 N N 0.29 14.0 530 1.10 N 12
Giblets, turkey, boiled Mixed sample including heart, liver, gizzard and neck MG 3100 Tr 3100 N 0.07 0.09 1.14 5.2 N N 0.26 8.0 330 1.50 53.0 3
Ginger, fresh Literature sources H 13-831 0 0 0 0.0 0.26 0.10 0.02 0.03 0.8 0.2 1.0 0.16 0.0 11 0.20 N 5
Ginger, ground 3 samples and literature sources H 13-865 0 220 37 0.0 N 0.05 0.19 5.1 0.9 6.0 1.01 0.0 0 1.27 N 0
Gingerbread, homemade Recipe AN 11-644 N 90 N N N 0.09 0.10 0.7 1.3 2.0 0.08 0.4 7 0.32 3.2 Tr
Glucose liquid, BP 1 sample SC 50-1000 0 0 0 0.0 0.00 0.00 0.00 0.0 0.0 0,0 0.00 0.0 0 0.00 0.0 0
Goose, meat, raw, fat and skin 5 samples; meat, fat and skin = 0.66 of dressed carcase MCE 17 Tr 17 N N 0.12 0.30 3.6 2.3 5,9 0.35 2.0 8 N N 0
Goose, meat, roasted, fat and skin 5 samples; meat, fat and skin = 0.65 of dressed carcase MCE 50-449 21 Tr 21 N N 0.12 0.51 4.6 5.5 10.1 0.42 2.0 12 1.40 3.0 0
Gooseberries, cooking, raw Tops and tails removed FA 50-895 0 110 18 0.0 0.37 0.03 0.03 0.3 0.2 0,5 0.02 0.0 8 0.29 0.5 14
Gooseberries, cooking, stewed with sugar 1000g fruit, 150g water, 120g sugar FA 50-896 0 41 7 0.0 0.29 0.01 0.02 0.2 0.1 0.3 0.01 0.0 6 0.17 0.3 11
Gooseberries, cooking, stewed without sugar 500g fruit, 100g water and calculation from 14-101 FA 50-897 0 43 7 0.0 0.31 0.01 0.02 0.2 0.1 0,3 0.01 0.0 6 0.18 0.3 11
Gooseberries, dessert, raw Tops and tails removed FA 0 62 10 0.0 0.37 0.03 0.03 0.3 0.1 0,4 0.02 0.0 8 0.29 0.1 26
Goulash, homemade Recipe MR 19-340 Tr 179 30 0.2 0.68 0.08 0.06 1.2 1.3 2.5 0.23 Tr 10 0.26 0.7 8
Gourd, ash, raw Literature sources DG 0 3 1 0.0 N 0.05 0.02 0.3 0.1 0,4 N 0.0 N N N 11
Gourd, bottle, raw Literature sources DG 0 17 3 0.0 N 0.03 0.02 0.3 0.1 0,4 0.04 0.0 6 0.16 N 5
Gourd, kantola, raw 3 samples. Ends trimmed, seeds removed DG 0 1600 265 0.0 N 0.10 0.14 0.5 0.3 0,8 N 0.0 N N N 295
Gourd, karela, raw 5 samples. Ends trimmed DG 50-774 0 345 57 0.0 N 0.09 0.05 0.4 0.3 0,7 N 0.0 45 N N 185
Gourd, ridge, raw 5 samples. Tough skin removed DG 0 26 4 0.0 N 0.07 0.02 0.4 0.1 0,5 N 0.0 37 N N 3
Gourd, snake, raw Literature sources DG 0 96 16 0.0 N 0.04 0.06 0.3 0.1 0,4 N 0.0 15 N N Tr
Gourd, tinda, raw Literature sources DG 0 13 2 0.0 N 0.04 0.08 0.3 0.2 0,5 N 0.0 N N N 18
Grape juice, unsweetened 10 samples, 6 brands; 100% red juice PE 14-273 0 Tr Tr 0.0 Tr Tr 0.01 0.1 Tr 0,1 0.04 0.0 1 0.03 0.7 Tr
Grapefruit juice, unsweetened 50 samples; cartons, canned, bottled and frozen PE 50-1089 0 1 Tr 0.0 0.19 0.04 0.01 0.2 Tr 0.2 0.02 0.0 6 0.08 1.0 31
Grapefruit, canned in juice, whole contents 10 samples, 8 brands. Drained proportion = 0.52 FA 50-901 0 Tr Tr 0.0 0.10 0.04 0.01 0.3 0.1 0.4 0.02 0.0 6 0.12 1.0 33
Grapefruit, flesh only, raw 11 samples, imported, pink, red and white FA 14-292 0 310 52 0,0 0,27 0,01 0,07 0,02 0,3 0,1 0,4 0,02 0,0 23 0,31 0,7 35
Grapefruit, flesh only, raw, weighed with peel and pips Calculated from 14-384 FA 14-304 0 220 37 0,0 0,19 0,01 0,05 0,01 0,2 Tr 0,2 0,01 0,0 16 0,22 0,5 25
Grapes, average Average of green (14-322) and red grapes (14-323) FA 14-109 0 7 1 0.0 0.19 0.07 0.01 0.2 0.1 0.3 0.04 0.0 6 0.13 0.2 2
Grapes, average, weighed with pips Calculated from average grapes (14-350) using edible conversion factor of 0.98 FA 14-110 0 7 1 0.0 0.19 0.07 0.01 0.2 0.1 0.3 0.04 0.0 6 0.13 0.2 2
Grapes, green 21 samples, seedless, autumn and winter, including Crimson, Flame FA 0 Tr Tr 0.0 0.18 0.04 0.01 0.2 0.1 0.3 0.04 0.0 6 0.14 0.2 2
Grapes, red 21 samples, seedless, autumn and winter, including Crimson, Flame FA 0 14 2 0.0 0.20 0.09 0.01 0.2 0.1 0.3 0.04 0.0 6 0.12 0.2 3
Gravy instant granules 7 samples, 3 brands WY 17-310 N Tr N Tr N N N N 0.8 N N Tr Tr N N 0
Gravy instant granules, made up with water Calculated from 23.5g granules to 300ml water WY 17-311 N Tr N Tr N N N N 0.1 N N Tr Tr N N 0
Green beans, dried Calculated from raw beans (13-514) DI 17-415 0 N N 0.0 4.53 Tr Tr 8.2 N N Tr 0.0 Tr Tr Tr Tr
Greengages, raw Flesh and skin FA 0 95 16 0.0 0.70 0.05 0.04 0.6 0.1 0,7 0.05 0.0 3 0.20 Tr 5
Greengages, raw, weighed with stones Calculated from 14-111 FA 0 90 15 0.0 0.67 0.05 0.04 0.6 0.1 0,7 0.05 0.0 3 0.19 Tr 5
Greengages, stewed with sugar Calculated from 1000g fruit, 100g water, 120g sugar FA 0 85 14 0.0 0.63 0.03 0.03 0.4 0.1 0,5 0.04 0.0 Tr 0.14 Tr 3
Greengages, stewed with sugar, weighed with stones Calculated from 14-113 FA 0 82 14 0.0 0.60 0.03 0.03 0.4 0.1 0,5 0.04 0.0 Tr 0.13 Tr 3
Greengages, stewed without sugar, weighed with stones Calculated from 14-115 FA 0 81 13 0.0 0.60 0.03 0.03 0.4 0.1 0,5 0.03 0.0 Tr 0.17 Tr 3
Greengages, stones, removed, stewed without sugar 1000g fruit, 100g water; stones removed FA 0 85 14 0.0 0.63 0.03 0.03 0.4 0.1 0,5 0.04 0.0 Tr 0.18 Tr 3
Grenadillas, flesh and seeds Analysis and literature sources; FA 0 10 2 0.0 N Tr 0.10 1.9 0.5 2,4 N 0.0 N N N 20
Grouse, meat only, roasted 10 samples, meat from dressed carcase MCG 50-450 N N N N N 0.19 0.80 7.0 5.8 12,8 0.64 1.0 37 N N 0
Grouse, meat only, roasted, weighed with bone Calculated from roast, meat only 18-377 MCG 50-451 N N N N N 0.08 0.37 3.2 3.9 7,1 0.29 Tr 17 N N 0
Guacamole, homemade Recipe WC 17-580 0 110 18 0.0 2.23 0.08 0.12 0.9 0.2 1.1 0.25 0.0 15 0.80 2.8 13
Guava, flesh only, raw Literature sources FA 50-905 0 435 73 0.0 N 0.04 0.04 1.0 0.1 1,1 0.14 0.0 N 0.15 N 230
Guava, raw, weighed with skin and pips Calculated from 14-118 FA 50-906 0 390 65 0.0 N 0.04 0.04 0.9 0.1 1,0 0.13 0.0 N 0.13 N 210
Gulab jamen/jambu, homemade Recipe AP 11-659 69 2 69 0.2 1.43 6.81 0.07 0.21 0.3 1.5 1.2 0.09 0.4 8 0.48 3.0 1
Gulab jamen/jambu, retail Recipe AP 11-661 70 40 76 0.1 1.67 6.39 0.07 0.32 0.2 1.6 0.2 0.11 0.6 11 0.65 4.4 1
Haddock, coated in crumbs, frozen, fried in blended oil 10 samples, 7 brands; shallow fried in blended oil for 10-15 minutes per side JA 50-580 Tr Tr Tr Tr N 0.08 0.08 2.8 2.7 5.5 0.24 1.0 N 0.26 2.0 Tr
Haddock, coated in crumbs, frozen, fried in blended oil, weighed with bones and skin Calculated from fried in blended oil 16-063 JA 50-581 Tr Tr Tr Tr N 0.06 0.06 2.2 2.2 4.4 0.19 1.0 N 0.21 1.0 Tr
Haddock, coated in crumbs, frozen, raw 10 samples, 7 brands; fillets and steaks JA Tr Tr Tr Tr N 0.08 0.06 2.5 2.6 5,1 0.31 1.0 N 0.28 1.0 Tr
Haddock, fillets, flesh only, in flour, fried in blended oil, weighed with bones and skin Calculated from fried in blended oil 16-056 JA Tr Tr Tr Tr 0.86 0.03 0.09 3.7 3.4 7.1 0.39 2.0 N 0.21 2.0 Tr
Haddock, fillets, flesh only, in flour, fried in dripping 12 samples, shallow fried in dripping for 7 minutes per side, fillets; flesh only JA 50-582 N N N N 0.40 0.04 0.10 4.3 3.9 8.2 0.45 2.0 N 0.24 2.0 Tr
Haddock, fillets, flesh only, in flour, fried in dripping, weighed with bones and skin Calculated from fried in dripping 16-058 JA 50-583 N N N N 0.35 0.03 0.09 3.7 3.4 7.1 0.39 2.0 N 0.21 2.0 Tr
Haddock, fillets, flesh only, in flour, fried in sunflower oil 12 samples, shallow fried in sunflower oil for 7 minutes per side, fillets; flesh only JA Tr Tr Tr Tr 2.02 0.04 0.10 4.3 3.9 8.2 0.45 2.0 N 0.24 2.0 Tr
Haddock, fillets, flesh only, in flour, fried in sunflower oil, weighed with bones and skin Calculated from fried in sunflower oil 16-060 JA Tr Tr Tr Tr 1.76 0.03 0.09 3.7 3.4 7.1 0.39 2.0 N 0.21 2.0 Tr
Haddock, flesh only, grilled 11 samples, 11 products, frozen and chilled JA 16-045 1 Tr 1 Tr 0.52 0.09 0.14 4.0 4.3 8.3 0.29 2.4 6 0.28 1.7 Tr
Haddock, flesh only, grilled, fillets weighed with bones and skin Calculated from 16-376 using edible conversion factor of 0.88 JA 16-046 1 Tr 1 Tr 0.46 0.08 0.12 3.5 3.8 7.3 0.26 2.1 5 0.25 1.5 Tr
Haddock, flesh only, poached Calculated from 16-375 using 21.8% weight loss (taken from smoked haddock, poached in 2013 fish survey) JA 1 Tr 1 Tr 0.63 0.15 0.19 5.6 4.0 9.6 0.37 2.4 13 0.28 2.3 Tr
Haddock, flesh only, poached, fillets weighed with bones and skin Calculated from 16-473 using edible conversion factor of 0.87 JA 16-048 1 Tr 1 Tr 0.55 0.13 0.17 4.9 3.4 8.3 0.32 2.1 11 0.24 2.0 Tr
Haddock, flesh only, raw 11 samples, 11 products, frozen and chilled JA 16-044 16-051 1 Tr 1 Tr 0.49 0.13 0.15 4.9 3.1 8.0 0.29 1.9 10 0.27 2.0 Tr
Haddock, flesh only, smoked, poached 10 samples, 10 products, frozen and chilled JA 16-066 2 Tr 2 N 0.77 0.11 0.14 6.3 5.1 11.4 0.22 2.4 8 0.28 1.5 Tr
Haddock, flesh only, smoked, poached, fillets weighed with bones and skin Calculated from 16-042 using edible conversion factor of 0.88 JA 16-067 2 Tr 2 N 0.68 0.10 0.12 5.5 4.5 10.0 0.19 2.1 7 0.25 1.3 Tr
Haddock, flesh only, smoked, raw Calculated from poached 16-402 JA 16-065 Tr Tr Tr Tr 0.70 0.10 0.13 5.7 4.6 10.3 0.20 2.1 7 0.25 1.4 Tr
Haddock, flesh only, smoked, steamed Calculated from 16-068 and 16-402 JA 16-068 2 Tr 2 Tr 0.80 0.11 0.14 6.5 5.3 11.8 0.23 2.4 8 0.29 1.6 Tr
Haddock, flesh only, smoked, steamed, weighed with bones and skin Calculated from steamed 16-493 JA 16-069 2 Tr 2 N 0.71 0.10 0.13 5.8 4.7 10.5 0.20 2.2 7 0.26 1.4 Tr
Haddock, flesh only, steamed 11 samples, 11 products, frozen and chilled JA 16-049 1 Tr 1 Tr 0.57 0.07 0.11 3.9 4.1 8.0 0.24 2.1 9 0.29 1.6 Tr
Haddock, flesh only, steamed, fillets weighed with bones and skin Calculated from 16-377 using edible conversion factor of 0.87 JA 16-050 1 Tr 1 Tr 0.50 0.06 0.10 3.4 3.6 7.0 0.21 1.9 8 0.25 1.4 Tr
Haddock, in batter, fried in blended oil Samples as fried in retail blend oil, fatty acids calculated JA N Tr N Tr N 0.07 0.13 2.2 3.2 5,4 0.23 N 27 0.47 2.0 Tr
Haddock, in batter, fried in dripping Samples as fried in retail blend oil, fatty acids calculated JA N N N Tr N 0.07 0.13 2.2 3.2 5,4 0.23 N 27 0.47 2.0 Tr
Haddock, in batter, fried in retail blend oil 20 samples purchased from fish and chip shops. Fatty acids calculated JA 16-054 Tr Tr Tr Tr 1.48 0.07 0.13 2.2 3.2 5.4 0.23 N 27 0.47 2.0 Tr
Haddock, in batter, fried in sunflower oil Samples as fried in retail blend oil, fatty acids calculated JA N Tr N Tr N 0.07 0.13 2.2 3.2 5,4 0.23 N 27 0.47 2.0 Tr
Haggis, boiled 8 samples MI 50-512 1800 Tr 1800 0.1 0.41 0.16 0.35 1.5 2.0 3,5 0.07 2.0 8 0.50 12.0 Tr
Hake, flesh only, grilled Calculated from raw, steaks; flesh only JA N Tr N Tr N N N N 4.1 N N N N N N Tr
Hake, flesh only, grilled, weighed with bones and skin Calculated from grilled 16-071 JA N Tr N Tr N N N N 2.7 N N N N N N Tr
Hake, flesh only, raw Literature sources JA N Tr N Tr N N N N 3.4 N N N N N N Tr
Halibut, flesh only, grilled Calculated from raw, cutlets and steaks JA N Tr N N 1.00 0.07 0.07 6.1 4.7 10,8 0.40 1.0 11 0.35 4.0 Tr
Halibut, flesh only, poached Fish 100g, milk 20g and butter 3g. Calculated from raw, cutlets and steaks JA 41 21 45 N 1.04 0.08 0.12 5.8 4.6 10,4 0.44 1.0 11 0.34 3.0 Tr
Halibut, flesh only, poached, weighed with bones and skin Calculated from poached 16-076 JA 38 20 41 N 0.95 0.07 0.11 5.4 4.3 9,7 0.40 1.0 10 0.31 3.0 Tr
Halibut, flesh only, raw Literature sources JA 50-586 N Tr N N 0.85 0.07 0.07 5.8 4.0 9,8 0.38 1.0 9 0.31 3.0 Tr
Halibut, grilled, weighed with bones and skin Calculated from grilled 16-074 JA N Tr N N 0.78 0.06 0.06 4.8 3.7 8,5 0.31 1.0 8 0.27 3.0 Tr
Halva, carrot, homemade Recipe SEC 17-590 19 13428 2258 Tr 1.38 0.17 0.24 0.4 0.9 1.3 0.15 0.9 14 0.72 3.3 2
Halva, semolina, homemade Recipe SEC 17-591 0 2 Tr 0.0 1.72 0.02 0.02 0.1 0.4 0.5 0.02 0.0 3 0.03 1.1 0
Ham 10 samples, 9 brands; loose and prepacked including honey roast and smoked Ham. Added water 10-15% MAA 19-308 Tr Tr Tr N 0.04 0.80 0.17 6.5 3.1 9.6 0.61 1.0 19 1.03 3.0 Tr
Ham, gammon joint, boiled 10 samples; smoked and unsmoked, prepacked British and Danish gammon MAA 50-345 Tr Tr Tr 0.8 0.08 0.58 0.16 5.4 3.9 9.3 0.42 Tr 3 1.43 2.0 Tr
Ham, gammon joint, raw 10 samples; smoked and unsmoked, prepacked British and Danish gammon MAA 50-344 Tr Tr Tr 0.6 0.06 0.44 0.13 5.3 2.9 8.2 0.43 Tr 4 1.07 2.0 Tr
Ham, gammon rashers, grilled 5 samples; unsmoked British gammon MAA 19-022 Tr Tr Tr 0.8 0.08 1.16 0.18 6.4 5.5 11.9 0.16 1.0 3 1.43 6.0 Tr
Hare, meat only, stewed Meat from dressed carcase MEA 50-466 N N N N N N N N 5.6 N N N N N N 0
Hare, meat only, stewed, weighed with bone Calculated from 18-379 MEA 50-467 N N N N N N N N 4.1 N N N N N N 0
Hazelnuts, kernel only 10 samples GA 14-821 14-869 50-980 0 0 0 0.0 24.98 0.43 0.16 1.1 4.0 5.1 0.59 0.0 72 1.51 76.0 0
Hazelnuts, kernel only, weighed with shells Calculated from 14-874 GA 14-822 50-981 0 0 0 0.0 9.49 0.16 0.06 0.4 1.5 1,9 0.22 0.0 27 0.57 29.0 0
Heart, lamb, raw 12 samples MG 18-438 50-472 Tr Tr Tr N 0.37 0.48 0.90 6.9 3.6 10,5 0.29 8.0 2 2.50 4.0 7
Heart, lamb, roasted 10 samples, fat and valves removed MG 18-397 40-359 50-476 Tr Tr Tr 0.1 N 0.24 1.37 3.8 5.6 9.4 0.26 6.0 2 3.80 8.0 2
Heart, ox, raw 10 samples MG 50-473 Tr Tr Tr N 0.45 0.45 0.80 6.3 4.0 10,3 0.23 13.0 4 2.40 2.0 7
Heart, ox, stewed 10 samples, fat and valves removed MG 50-474 Tr Tr Tr N 0.72 0.21 1.20 4.9 6.7 11,6 0.05 13.0 5 1.70 5.0 2
Heart, pig, raw 12 samples MG 18-439 50-475 Tr Tr Tr N 0.37 0.48 0.90 6.9 3.7 10,6 0.29 8.0 2 2.50 4.0 5
Heart, pig, stewed 10 samples, fat and valves removed MG Tr Tr Tr N N 0.15 1.14 4.7 N N 0.31 2.0 3 N N 2
Herring, flesh only, grilled Samples gutted, grilled for 7 minutes per side JC 50-613 34 Tr 34 16.1 0.64 Tr 0.27 4.0 3.8 7,8 0.35 15.0 10 0.78 7.0 Tr
Herring, flesh only, grilled, weighed with bones and skin Calculated from grilled 16-176 JC 50-614 23 Tr 23 10.9 0.44 Tr 0.18 2.7 2.6 5,3 0.24 10.0 7 0.53 5.0 Tr
Herring, flesh only, raw 35 fish, purchased whole over the year JC 50-610 16-309 44 Tr 44 19.0 0.76 0.01 0.26 4.1 3.3 7,4 0.44 13.0 9 0.81 7.0 Tr
Herring, pickled 6 samples, loose rollmops and in jars JC 37 Tr 37 16.0 0.64 Tr 0.13 0.8 3.1 3,9 0.11 N 1 N N Tr
High juice drink, diluted Calculated from 50g concentrate to 200ml water PCC 17-198 0 N N 0.0 N 0.00 0.00 0.0 Tr 0.0 0.01 0.0 1 Tr Tr N
High juice drink, no added sugar, undiluted Typically 50% juice. Estimated from high juice drink, undiluted and label data PCC 0 N N 0.0 N 0.01 0.01 0.1 Tr 0.1 0.03 0.0 4 Tr Tr N
High juice drink, undiluted Typically 50% juice with 35-45% sugar. Estimated from high juice drink, undiluted and label data PCC 17-197 0 N N 0.0 N 0.01 0.01 0.1 Tr 0.1 0.03 0.0 4 Tr Tr N
Hilsa, raw Literature sources. Imported frozen from Bangladesh JC N Tr N N N N N 2.8 4.1 6,9 N 4.0 N N N N
Hoki, grilled Calculated from raw 16-078, fillets JA Tr Tr Tr Tr N 0.03 0.06 2.1 4.5 6,6 N N N N N Tr
Hoki, raw Literature sources. White fleshed fish from New Zealand JA Tr Tr Tr Tr N 0.02 0.05 1.6 3.2 4,8 N N N N N Tr
Hollandaise sauce, homemade Recipe WC 17-610 929 542 1019 4.2 2.97 0.03 0.19 0.0 1.3 1.3 0.07 2.5 23 1.10 13.0 1
Honey 8 samples; assorted types SC 50-1001 0 0 0 0.0 0.00 Tr 0.05 0.2 Tr 0,2 N 0.0 N N N 0
Honey and comb 2 samples, honey and comb together SC 50-1002 0 0 0 0.0 0.00 Tr 0.05 0.2 Tr 0,2 N 0.0 N N N 0
Horlicks powder, made up with semi-skimmed milk Recipe. Calculated from 25g powder to 200ml milk PAA 17-561 125 8 126 2.1 1.38 0.21 0.41 2.6 0.9 3.5 0.31 0.9 24 1.36 23.1 9
Horlicks powder, made up with skimmed milk Recipe. Calculated from 25g powder to 200ml milk PAA 17-562 110 Tr 110 2.1 1.36 0.21 0.40 2.5 0.9 3.4 0.31 0.8 24 1.21 22.6 9
Horlicks powder, made up with whole milk Recipe, Calculated from 25g powder to 200ml milk PAA 17-560 141 12 142 2.1 1.40 0.21 0.41 2.6 0.9 3.5 0.32 0.9 23 1.28 22.7 9
Horlicks, powder Manufacturer's data (GlaxoSmithKline) PAA 17-503 978 Tr 978 18.5 12.20 1.70 2.00 22.0 3.0 25.0 2.40 1.2 160 7.30 184.0 73
Horseradish sauce 8 samples, 5 brands; creamed and plain samples WCN 50-1168 Tr Tr Tr Tr N N N N N N N Tr N N N Tr
Horseradish, raw Flesh of root DG 0 0 0 0.0 Tr 0.05 0.03 0.5 0.7 1,2 0.15 0.0 N N N 120
Hot cross buns, homemade Recipe AP 11-590 56 43 63 0.6 2.14 0.20 0.14 1.4 1.5 2.9 0.10 0.3 28 0.34 4.3 0
Hot pot, lamb/beef with potatoes, retail, reheated 10 samples, 6 brands of beef, lamb and Lancashire hot pot. 10-32% meat, chilled and frozen MR 19-231 N N N N N 0.43 0.09 1.5 N N 0.29 1.0 25 N N Tr
Houmous Chick pea spread DB 13-433 0 N N 0.0 N 0.16 0.05 1.1 1.0 2.1 0.15 0.0 42 0.39 N 1
Ice cream bars/choc ices, chocolate coated, luxury 11 samples, 5 products, including Magnum, Galaxy BP 12-391 470 189 502 Tr 0.71 0.10 0.17 0.1 0.7 0.8 0.13 0.3 7 0.50 1.9 0
Ice cream bars/choc ices, non-dairy, with chocolate flavoured coating 10 samples, 6 products BP 12-200 50-263 Tr Tr Tr Tr 0.27 N N N 0.8 N N N N N N N
Ice cream desserts, frozen 10 samples, 7 brands e.g. Viennetta, Romantica, After Eight BP 12-203 50-266 2 5 3 0.3 Tr 0.04 0.20 0.2 0.8 1.0 0.06 0.4 3 N N 0
Ice cream sauce, topping, strawberry and chocolate flavours 8 samples, 3 brands; strawberry and chocolate flavours SC 17-053 0 Tr Tr 0.0 N Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr 0
Ice cream with cone, non-dairy, vanilla Recipe BP 12-448 1 5 2 Tr 0.59 0.14 0.25 0.3 0.8 1.1 0.00 0.7 8 0.43 3.3 1
Ice cream with wafers, non-dairy, vanilla Recipe BP 12-449 1 5 2 Tr 0.59 0.14 0.25 0.3 0.8 1.1 0.00 0.7 8 0.43 3.2 1
Ice cream, dairy, luxury, with chocolate/caramel 10 samples, 7 products, including Ben & Jerry's, Haagen-Dazs and own brands BP 139 52 148 Tr 0.49 0.02 0.80 0.3 0.9 1.2 Tr 0.2 4 0.36 1.3 1
Ice cream, dairy, vanilla, soft scoop 10 samples, 7 products, including Wall's, Mackies and own brands BP 12-387 91 45 99 0.5 0.49 0.10 0.28 0.2 0.9 1.0 0.04 0.5 6 1.05 2.2 1
Ice cream, non dairy, vanilla, soft scoop 10 samples, 8 products, including Wall's, Carte D'or and own brands BP 12-388 1 5 2 Tr 0.60 0.80 0.14 0.26 0.2 0.7 0.9 Tr 0.7 8 0.43 3.0 1
Ice cream, virtually fat free alternative 8 samples, 2 products BP 12-209 N N N Tr N 0.08 0.28 0.2 0.9 1.1 0.02 0.5 7 0.52 2.2 N
Iced buns, retail 10 samples, 7 products AN 0 N N 0.0 0.77 0.14 0.03 1.3 1.2 2.5 0.05 0.0 22 0.76 5.3 Tr
Icing, butter, homemade Recipe S 17-556 342 217 378 0.3 0.66 Tr 0.03 0.0 0.0 0.0 0.00 0.1 Tr 0.02 0.1 Tr
Icing, fondant, homemade Recipe S 17-582 0 0 0 0.0 0.00 Tr 0.05 Tr 0.3 0.3 0.01 Tr 1 0.04 0.7 1
Icing, glace, homemade Recipe SC 17-056 0 0 0 0.0 0.00 0.00 0.00 0.0 0.0 0,0 0.00 0.0 0 0.00 0.0 0
Icing, Royal, homemade Recipe SC 17-584 0 0 0 0.0 0.00 Tr 0.04 Tr 0.3 0.3 Tr Tr 1 0.03 0.6 Tr
Instant dessert powder, made up with skimmed milk Recipe BR 12-429 N N N N N 0.02 0.19 0.1 0.6 0.7 0.05 0.7 7 N N 1
Instant dessert powder, made up with whole milk Recipe BR 12-427 N N N N N 0.02 0.19 0.1 0.6 0.7 0.05 0.8 6 N N 2
Instant drinks powder, chocolate, low calorie 11 samples, 6 brands, assorted flavours, including Ovaltine Options, Cadbury Highlights and own brands PAA 17-500 Tr 16 3 0.8 0.74 0.10 0.80 1.1 3.3 4.4 0.04 0.2 13 1.70 21.0 0
Instant drinks powder, malted, unfortified 10 samples, 3 brands. Own brands PAA 17-501 0 4 1 Tr N 0.36 0.91 4.9 2.6 7.5 0.17 Tr 18 1.50 16.0 Tr
Jackfish, raw Data from Seafish Industry Authority and literature sources JC 65 Tr 65 13.0 N 0.17 0.19 6.3 4.1 10,4 0.43 5.0 N N N Tr
Jackfruit, raw Literature sources DG 0 210 35 0.0 N 0.05 0.12 0.5 N N 0.11 0.0 N N N 10
Jaffa cakes 10 samples, 6 products, including McVities, Lyons and own brands AM 11-515 15 10 17 Tr 0.30 0.13 0.13 1.3 0.6 1.9 0.07 0.4 9 0.47 4.0 2
Jam tarts, retail 10 samples, 6 products AS 11-540 Tr 81 14 0.0 2.32 0.06 0.01 0.6 0.6 1.2 0.03 0.0 5 0.10 Tr Tr
Jam, fruit with edible seeds 10 samples, 5 flavours SC 50-1004 0 Tr Tr 0.0 0.00 0.90 Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr 10
Jam, reduced sugar 9 samples, 5 brands; assorted flavours SC 50-1006 0 26 4 0.0 0.14 Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr 26
Jam, stone fruit 8 samples, 4 flavours SC 17-074 0 Tr Tr 0.0 0.00 Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr N
Jambu fruit, flesh only Literature sources FA 0 N N 0.0 N 0.01 0.02 0.4 N N N 0.0 N N N 12
Jellabi, homemade Recipe AP 11-665 0 Tr Tr 0.0 N 0.09 0.02 0.8 0.9 1.7 0.07 0.0 N N N 0
Jelly, made with skimmed milk Recipe BR Tr Tr Tr Tr Tr 0.02 0.08 Tr 0.3 0,3 0.03 0.2 2 0.14 0.9 1
Jelly, made with water Recipe BR 50-282 0 0 0 0.0 0.00 0.00 0.00 0.0 0.0 0,0 0.00 0.0 0 0.00 0.0 0
Jelly, sugar free, made with water Recipe BR 0 0 0 0.0 0.00 0.00 0.00 0.0 0.0 0.0 0.00 0.0 0 0.00 0.0 0
John Dory, raw Analytical and literature sources JA Tr Tr Tr Tr N N N Tr 3.6 3,6 0.95 N N N N Tr
Jujube, flesh only Literature sources; FA 0 24 4 0.0 N 0.03 0.03 0.8 0.2 1,0 0.08 0.0 N N N 57
Kalabasu, raw Literature sources. Imported frozen from Bangladesh JA Tr Tr Tr Tr N N N 0.6 2.7 3,3 N N N N N Tr
Katla, raw Literature sources. Imported frozen from Bangladesh JA Tr Tr Tr Tr N N N 0.8 3.6 4,4 N 1.0 N N N Tr
Kebabs, pork and pineapple, homemade Recipe MR 19-420 Tr 146 24 0.4 1.18 0.48 0.16 4.0 3.0 7.0 0.40 0.5 10 1.07 N 18
Kedgeree, homemade Recipe JR 16-337 N 44 N N N 0.09 0.20 3.5 3.8 7.3 0.15 1.8 14 0.50 5.3 Tr
Khadhi Recipe. Gujerati dish. Yogurt with chick pea flour and spices. DR 15-526 24 41 31 0.0 0.22 0.04 0.13 0.2 N 0.2 N 0.1 N N N 1
Khatiyu Recipe. Gujerati dish. Whole pigeon peas with jaggery and spices. DR 15-527 0 47 8 0.0 N 0.13 0.04 0.6 0.8 1.4 N 0.0 16 N N 0
Kheema, beef, homemade Recipe MR 19-372 Tr 247 41 0.4 0.92 3.86 0.16 0.08 3.0 2.0 3.0 0.21 0.8 10 0.24 0.9 4
Kheema, lamb, homemade Recipe MR 19-343 2 236 41 0.4 3.58 0.18 0.10 2.5 2.0 4.5 0.14 0.8 7 0.39 1.3 4
Kheema, lamb, reduced fat, homemade Recipe MR 19-399 3 267 47 0.4 0.93 0.19 0.11 2.6 2.1 4.7 0.13 0.8 7 0.43 1.3 4
Khichadi, with butter ghee Recipe. Mung bean and rice dish. DR 15-183 28 24 32 0.1 0.16 0.10 0.03 0.9 0.9 1,8 0.12 Tr 11 0.34 N Tr
Khichadi, with vegetable oil Recipe. Mung bean and rice dish. DR 15-184 0 3 1 0.0 N 0.11 0.03 1.2 0.9 2,1 0.10 0.0 11 0.30 N Tr
Kidney, lamb, fried in corn oil 10 samples, skin and core removed MG 18-403 18-456 40-365 50-478 110 Tr 110 0.6 0.41 0.52 3.10 9.1 5.3 14,4 0.48 54.0 70 4.60 73.0 5
Kidney, lamb, raw 10 samples MG 50-477 96 Tr 96 N 0.37 0.34 2.38 9.2 3.5 12,7 0.59 17.0 8 4.30 37.0 9
Kidney, ox, raw 12 samples MG 50-479 105 410 170 N 0.55 0.50 2.53 6.0 3.4 9,4 0.37 15.0 63 3.10 24.0 8
Kidney, ox, stewed 10 samples, skin and core removed MG 50-480 45 N N N 0.42 0.24 3.29 6.2 5.5 11,7 0.57 38.0 130 3.10 79.0 5
Kidney, pig, fried 10 samples, skin and core removed MG N Tr N N N 0.41 3.70 14.9 5.3 20,2 0.22 28.0 30 4.30 129.0 12
Kidney, pig, raw 12 samples MG 50-481 18-440 115 Tr 115 N 0.44 0.56 2.58 7.6 3.5 11,1 0.39 40.0 39 3.00 32.0 7
Kidney, pig, stewed 20 samples, core removed. Salt added MG 50-482 46 Tr 46 N 0.36 0.19 2.10 6.1 5.2 11,3 0.28 15.0 43 2.40 53.0 11
Kippers, flesh only, boil in the bag, with butter, cooked 9 samples, 7 products, frozen and chilled JC 16-190 30 15 33 11.1 0.23 0.01 0.24 4.2 4.3 8.5 0.22 9.5 3 0.57 5.5 Tr
Kippers, flesh only, grilled 7 samples, 7 products, frozen and chilled JC 16-188 26 Tr 26 10.1 0.47 Tr 0.27 5.1 4.5 9.6 0.29 11.1 3 0.81 6.1 Tr
Kippers, flesh only, grilled, fillets weighed with bones and skin Calculated from 16-397 using edible conversion factor of 0.89 JC 16-189 23 Tr 23 9.0 0.42 Tr 0.24 4.5 4.0 8.5 0.26 9.9 2 0.72 5.4 Tr
Kiwi fruit, flesh only, raw 11 samples, imported. Including flesh and seeds FA 14-293 0 40 7 0,0 2,17 Tr Tr 0,3 0,3 0,6 0,09 0,0 33 0,42 N 71
Kiwi fruit, flesh only, raw, weighed with skin Calculated from 14-371 FA 14-305 0 29 5 0,0 1,58 Tr Tr 0,2 0,2 0,4 0,07 0,0 24 0,31 N 52
Knickerbocker glory, homemade Recipe, containing raspberry sauce, peaches, ice cream, UHT canned spray cream and flaked almonds BP 12-213 17 46 24 0.0 1.28 2.13 0.07 0.15 0.5 0.5 1.0 0.02 0.2 13 0.28 3.5 17
Kofta, beef, homemade Recipe MR 50-543 15 42 22 1.2 0.39 0.08 0.21 5.6 4.7 10.3 0.47 2.2 12 0.74 3.6 2
Kofta, lamb, coated with breadcrumbs, homemade Recipe MR 19-400 19 39 26 1.2 0.37 0.19 0.22 4.5 4.8 9.3 0.21 2.0 7 0.99 4.3 2
Kohl rabi, boiled in unsalted water Peeled thickly, diced and boiled 22 minutes, based on boiled in salted water DG 0 Tr Tr 0.0 Tr 0.08 0.01 0.2 0.2 0.4 0.11 0.0 47 0.11 N 27
Kohl rabi, raw Peeled thickly DG 0 Tr Tr 0.0 Tr 0.11 Tr 0.3 0.2 0,5 0.10 0.0 82 0.17 N 43
Kulfi, homemade Indian ice cream. Recipe BP 12-450 539 333 595 0.2 2.67 0.05 0.36 0.4 1.0 1.4 0.07 1.1 13 0.64 7.5 1
Kumquats, whole fruit, raw Analysis and literature sources; whole fruit FA 0 175 30 0.0 N 0.07 0.07 0.5 0.1 0,6 N 0.0 N N N 39
Lager, alcohol-free 10 samples, including Kaliber, Beck's Blue, Equator, Bitburger Drive, Cobra Zero and Holsten Pils Alcohol Free QA 0 Tr Tr 0.0 N Tr 0.02 0.6 0.4 1,0 0.03 Tr 5 0.09 Tr 0
Lager, extra strong Approx. 9% ABV, including Carlsberg Special Brew, Skol Super, Tennent's Super and Kestrel Super QA 17-214 0 Tr Tr 0.0 N Tr 0.04 0.7 0.3 1.0 0.06 Tr 12 0.03 1.0 0
Lager, low alcohol 2-3% ABV. 10 samples, including Bavaria Permium, Carling Zest, Carling C2, Beck's Premier Light and own brand QA 17-213 0 Tr Tr 0.0 N Tr 0.03 0.6 0.3 0.9 0.05 Tr 9 0.19 Tr 0
Lager, premium Approx. 5% ABV, 10 samples including Bitburger Pils, San Miguel, Stella Artois, Bud, Kronenbourg, Grolsch, Beck's and Carlsberg Export QA 17-211 0 Tr Tr 0.0 N Tr 0.04 0.7 0.3 1.0 0.06 Tr 12 0.03 1.0 0
Lager, standard <4.5% ABV, canned and draught, including Skol, Hofmeister, Tennents, Carling Black Label, Stella Artois and Foster's QA 0 Tr Tr 0.0 N Tr Tr 0.04 0.7 0.3 1.0 0.06 Tr 12 0.03 1.0 0
Lamb stir-fried with vegetables, homemade Recipe MR 19-402 7 234 46 0.3 0.45 0.11 0.12 2.9 3.2 6.1 0.23 1.3 10 0.75 N 7
Lamb, average, raw, lean and fat Calculated from 83% lean and 17% fat MAE 18-123 50-404 9 Tr 9 0.7 0.05 0.14 0.23 5.1 3.7 8.8 0.33 1.0 11 1.25 2.0 0
Lamb, best end neck cutlets, barbecued, lean 10 samples MAE 228 Tr Tr Tr 0.6 0.12 0.16 0.19 6.6 5.8 12,4 0.46 3.0 11 1.30 2.0 0
Lamb, best end neck cutlets, barbecued, lean and fat Calculated from 73% lean and 27% fat MAE 8 Tr 8 0.6 0.16 0.14 0.18 5.8 4.7 10,5 0.38 2.0 9 1.14 2.0 0
Lamb, best end neck cutlets, barbecued, lean and fat, weighed with bone Calculated from 18-105 MAE 6 Tr 6 0.4 0.11 0.10 0.13 4.2 3.4 7,6 0.27 1.0 6 0.82 1.0 0
Lamb, best end neck cutlets, barbecued, lean, weighed with fat and bone Calculated from 18-103 MAE Tr Tr Tr 0.3 0.06 0.08 0.10 3.4 2.9 6,3 0.23 1.0 6 0.66 1.0 0
Lamb, best end neck cutlets, grilled, lean 33 samples MAE 50-402 Tr Tr Tr 0.6 0.10 0.16 0.19 7.0 5.9 12,9 0.40 3.0 4 1.40 2.0 0
Lamb, best end neck cutlets, grilled, lean and fat Calculated from 68% lean and 32% fat MAE 50-400 9 Tr 9 0.6 0.16 0.14 0.19 6.0 4.7 10,7 0.32 2.0 4 1.21 2.0 0
Lamb, best end neck cutlets, grilled, lean and fat, weighed with bone Calculated from 18-109 MAE 50-401 7 Tr 7 0.4 0.11 0.10 0.14 4.3 3.4 7,7 0.23 1.0 3 0.87 1.0 0
Lamb, best end neck cutlets, grilled, lean, weighed with fat and bone Calculated from 18-107 MAE 50-403 Tr Tr Tr 0.3 0.05 0.08 0.09 3.4 2.9 6,3 0.19 1.0 2 0.67 1.0 0
Lamb, best end neck cutlets, raw, lean and fat Calculated from 66% lean and 34% fat MAE 50-399 15 Tr 15 0.4 0.07 0.15 0.16 5.1 3.2 8,3 0.34 1.0 11 0.40 2.0 0
Lamb, best end neck cutlets, raw, lean and fat, weighed with bone Calculated from 18-101 MAE 11 Tr 11 0.3 0.05 0.11 0.11 3.7 2.3 6,0 0.25 1.0 8 0.29 1.0 0
Lamb, breast, raw, lean 10 samples MAE 9 Tr 9 0.4 0.34 0.09 0.16 5.0 3.1 8,1 0.19 2.0 7 0.90 1.0 0
Lamb, breast, raw, lean and fat Calculated from 66% lean and 33% fat MAE 50-391 16 Tr 16 0.4 0.28 0.08 0.14 4.1 2.5 6,6 0.16 2.0 6 0.76 1.0 0
Lamb, breast, roasted, lean 10 samples MAE 50-393 Tr Tr Tr 0.6 0.11 0.08 0.19 5.7 5.6 11,3 0.16 3.0 6 1.30 2.0 0
Lamb, breast, roasted, lean and fat Calculated from 62% lean and 36% fat MAE 50-392 10 Tr 10 0.5 0.17 0.09 0.18 4.9 4.2 9.1 0.16 2.0 5 1.09 2.0 0
Lamb, chump chops, fried, lean 35 samples of a mixture of chops and steaks MAE 229 Tr Tr Tr 0.6 N 0.18 0.28 6.8 5.9 12,7 0.44 3.0 2 1.30 2.0 0
Lamb, chump chops, fried, lean and fat Calculated from 76% lean and 24% fat MAE 7 Tr 7 0.6 N 0.16 0.25 5.9 4.9 10,8 0.37 2.0 2 1.16 2.0 0
Lamb, chump chops, fried, lean and fat, weighed with bone Calculated from 18-119 MAE 6 Tr 6 0.5 N 0.13 0.21 4.9 4.1 9,0 0.31 2.0 2 0.96 2.0 0
Lamb, chump chops, fried, lean, weighed with fat and bone Calculated from 18-117 MAE Tr Tr Tr 0.4 N 0.11 0.18 4.3 3.7 8,0 0.28 2.0 1 0.82 2.0 0
Lamb, chump chops, raw, lean and fat Calculated from 77% lean and 23% fat MAE 11 Tr 11 0.5 0.07 0.14 0.20 4.8 3.4 8,2 0.19 3.0 2 1.16 2.0 0
Lamb, chump chops, raw, lean and fat, weighed with bone Calculated from 18-115 MAE 10 Tr 10 0.4 0.06 0.12 0.17 4.2 3.0 7,2 0.16 3.0 2 1.01 1.0 0
Lamb, chump steaks, fried, lean and fat Calculated from 80% lean and 19% fat MAE 6 Tr 6 0.6 N 0.16 0.25 6.0 5.0 11,0 0.37 2.0 2 1.16 2.0 0
Lamb, chump steaks, raw, lean and fat Calculated from 79% lean and 19% fat MAE 10 Tr 10 0.6 0.07 0.14 0.20 4.9 3.5 8,4 0.19 3.0 2 1.19 2.0 0
Lamb, fat, average, cooked Average of 8 different cuts, trimmed of lean MAE 50-389 18-434 29 Tr 29 0.5 0.28 0.09 0.17 3.6 2.0 5.6 0.20 1.0 4 0.74 1.0 0
Lamb, fat, average, raw Average of 8 different cuts, trimmed of lean MAE 50-388 18-433 29 Tr 29 0.5 0.14 0.07 0.12 2.2 1.3 3.5 0.10 1.0 4 0.47 1.0 0
Lamb, fat, raw, average, extra trimmed Weighted average of 7 different cuts MAE N N N N N N N N N N N N N N N N
Lamb, lean only, raw, average Average of 8 different cuts MAE 18-096 18-432 50-390 6 Tr 6 0.4 0.09 0.09 0.20 5.4 3.9 9.3 0.30 2.0 6 0.92 2.0 0
Lamb, lean only, raw, average, extra trimmed Weighted average of 7 different cuts MAE N N N N N N N N N N N N N N N N
Lamb, leg chops, grilled, lean and fat Calculated from 91% lean and 9% fat MAE Tr Tr Tr 0.3 0.10 0.20 0.27 7.8 5.8 13,6 0.31 3.0 2 1.36 2.0 0
Lamb, leg chops, grilled, lean and fat, weighed with bone Calculated from 18-124 MAE Tr Tr Tr 0.2 0.08 0.17 0.23 6.6 4.9 11,5 0.26 2.0 2 1.14 2.0 0
Lamb, leg joint, roasted, lean 10 samples; boneless MAE Tr Tr Tr 0.6 0.06 0.15 0.26 6.2 6.4 12,6 0.31 3.0 6 1.50 2.0 0
Lamb, leg joint, roasted, lean and fat Calculated from 90% lean and 8% fat MAE Tr Tr Tr 0.6 0.08 0.15 0.25 6.0 6.1 12,1 0.30 3.0 6 1.44 3.0 0
Lamb, leg steaks, grilled, lean 29 samples MAE Tr Tr Tr 0.3 0.08 0.21 0.28 8.1 6.1 14,2 0.32 3.0 2 1.40 3.0 0
Lamb, leg steaks, grilled, lean and fat Calculated from 94% lean and 6% fat MAE Tr Tr Tr 0.3 0.10 0.20 0.27 7.7 5.7 13,2 0.31 3.0 2 1.34 2.0 0
Lamb, leg, half fillet, braised, lean 10 samples MAE Tr Tr Tr 0.6 0.01 0.13 0.28 5.7 5.7 11,4 0.28 3.0 8 1.30 2.0 0
Lamb, leg, half fillet, braised, lean and fat Calculated from 84% lean and 16% fat MAE 5 Tr 5 0.6 0.06 0.13 0.27 5.4 5.1 10,5 0.26 2.0 7 1.22 2.0 0
Lamb, leg, half knuckle, pot-roasted, lean 10 samples MAE Tr Tr Tr 0.6 0.01 0.11 0.24 6.0 6.1 12,1 0.30 3.0 3 1.40 3.0 0
Lamb, leg, half knuckle, pot-roasted, lean and fat Calculated from 89% lean and 11% fat MAE Tr Tr Tr 0.6 0.04 0.11 0.23 5.8 5.7 11.5 0.30 3.0 3 1.33 2.0 0
Lamb, leg, half knuckle, pot-roasted, lean and fat, weighed with bone Calculated from 18-129 MAE Tr Tr Tr 0.4 0.03 0.08 0.17 4.2 4.2 8,4 0.22 2.0 2 0.97 2.0 0
Lamb, leg, whole, roasted well done, lean 10 samples MAE Tr Tr Tr 0.6 0.04 0.13 0.27 6.9 6.5 13,4 0.30 3.0 3 1.50 3.0 0
Lamb, leg, whole, roasted well done, lean and fat Calculated from 89% lean and 11% fat MAE Tr Tr Tr 0.6 0.07 0.13 0.26 6.6 6.1 12,7 0.29 3.0 3 1.43 3.0 0
Lamb, leg, whole, roasted, lean and fat Calculated from 89% lean and 11% fat MAE 18-136 50-405 Tr Tr Tr 0.6 0.05 0.12 0.28 5.9 5.4 11.3 0.32 2.0 2 1.41 2.0 0
Lamb, leg, whole, roasted, lean only 10 samples MAE 18-135 50-406 Tr Tr Tr 0.7 0.03 0.12 0.29 6.2 5.8 12.0 0.34 2.0 2 1.50 3.0 0
Lamb, loin chops, grilled, lean 33 samples MAE 50-397 Tr Tr Tr 0.6 0.02 0.28 0.17 0.26 8.3 6.1 14.4 0.52 3.0 6 1.40 3.0 0
Lamb, loin chops, grilled, lean and fat Calculated from 76% lean and 24% fat MAE 18-143 50-395 7 Tr 7 0.3 0.09 0.16 0.25 7.3 5.2 12.5 0.44 3.0 6 1.28 2.0 0
Lamb, loin chops, grilled, lean and fat, weighed with bone Calculated from 18-477 MAE 18-144 50-396 6 Tr 6 0.2 0.07 0.13 0.20 5.9 4.2 10,1 0.35 2.0 5 1.04 2.0 0
Lamb, loin chops, grilled, lean, weighed with fat and bone Calculated from 18-141 MAE 50-398 Tr Tr Tr 0.4 0.01 0.17 0.10 0.16 5.1 3.7 8,8 0.32 2.0 4 0.85 2.0 0
Lamb, loin chops, microwaved, lean 10 samples MAE Tr Tr Tr 0.6 0.09 0.15 0.21 6.3 6.7 13,0 0.32 3.0 3 1.60 3.0 0
Lamb, loin chops, microwaved, lean and fat Calculated from 72% lean and 28% fat MAE 8 Tr 8 0.6 0.14 0.14 0.20 5.5 5.4 10.9 0.27 3.0 3 1.34 2.0 0
Lamb, loin chops, microwaved, lean and fat, weighed with bone Calculated from 18-147 MAE 7 Tr 7 0.5 0.11 0.11 0.16 4.5 4.4 8,9 0.22 2.0 2 1.10 2.0 0
Lamb, loin chops, microwaved, lean, weighed with fat and bone Calculated from 18-145 MAE Tr Tr Tr 0.3 0.05 0.09 0.12 3.7 3.9 7,6 0.19 2.0 2 0.93 2.0 0
Lamb, loin chops, raw, lean and fat Calculated from 72% lean and 28% fat MAE 18-139 50-394 12 Tr 12 0.8 0.07 0.13 0.22 5.0 3.6 8.6 0.23 1.0 3 0.86 1.0 0
Lamb, loin chops, raw, lean and fat, weighed with bone Calculated from 18-476 MAE 18-140 9 Tr 9 0.2 0.05 0.10 0.17 3.9 2.8 6,7 0.18 1.0 2 0.67 1.0 0
Lamb, loin chops, roasted, lean 35 samples MAE Tr Tr Tr 0.6 0.06 0.16 0.38 6.9 7.2 14.1 0.34 3.0 6 1.60 3.0 0
Lamb, loin chops, roasted, lean and fat Calculated from 73% lean and 27% fat MAE 8 Tr 8 0.6 0.11 0.14 0.31 6.0 5.7 11.7 0.29 3.0 5 1.35 2.0 0
Lamb, loin chops, roasted, lean and fat, weighed with bone Calculated from 18-151 MAE 7 Tr 7 0.5 0.10 0.12 0.27 5.3 5.0 10,3 0.25 2.0 4 1.18 2.0 0
Lamb, loin chops, roasted, lean, weighed with fat and bone Calculated from 18-149 MAE Tr Tr Tr 0.3 0.03 0.09 0.21 3.9 4.0 7,9 0.19 2.0 3 0.90 2.0 0
Lamb, loin joint, raw, lean and fat Calculated from 66% lean and 34% fat MAE 13 Tr 13 0.4 0.07 0.12 0.22 4.8 3.4 8,2 0.21 1.0 3 0.83 1.0 0
Lamb, loin joint, raw, lean and fat, weighed with bone Calculated from 18-153 MAE 10 Tr 10 0.3 0.06 0.09 0.17 3.7 2.6 6,3 0.16 1.0 2 0.64 1.0 0
Lamb, loin joint, roasted, lean 10 samples MAE Tr Tr Tr 0.6 0.01 0.14 0.25 7.0 5.9 12,9 0.36 3.0 5 1.40 2.0 0
Lamb, loin joint, roasted, lean and fat Calculated from 78% lean and 22% fat MAE 6 Tr 6 0.6 0.06 0.13 0.23 6.2 5.0 11,2 0.31 2.0 5 1.24 2.0 0
Lamb, loin joint, roasted, lean and fat, weighed with bone Calculated from 18-156 MAE Tr Tr Tr 0.4 0.04 0.10 0.17 3.7 3.6 7,3 0.23 2.0 4 0.92 2.0 0
Lamb, mince, raw 10 samples MAE 18-158 5 Tr 5 0.8 0.18 0.12 0.18 4.8 3.7 8.5 0.20 2.0 2 0.90 2.0 0
Lamb, mince, stewed 10 samples MAE 5 Tr 5 0.5 0.11 0.09 0.21 5.2 5.3 10.5 0.21 2.0 9 0.90 4.0 0
Lamb, mince, stewed with onions Recipe, containing onion, stock, flour and seasoning MR 19-411 3 1 3 0.4 0.39 0.07 0.08 2.1 2.0 4.1 0.10 0.8 2 0.39 0.9 Tr
Lamb, neck fillet, raw, lean 10 samples MAE 5 Tr 5 0.4 0.03 0.15 0.16 4.1 3.8 7,9 0.22 2.0 1 0.90 2.0 0
Lamb, neck fillet, raw, lean and fat Calculated from 87% lean and 12% fat MAE 8 Tr 8 0.4 0.05 0.14 0.16 3.9 3.5 7,4 0.21 2.0 1 0.86 2.0 0
Lamb, neck fillet, slices, grilled, lean 10 samples MAE Tr Tr Tr 0.6 0.12 0.16 0.24 5.1 5.8 10,9 0.09 3.0 7 1.30 2.0 0
Lamb, neck fillet, slices, grilled, lean and fat Calculated from 89% lean and 9% fat MAE Tr Tr Tr 0.6 0.13 0.15 0.23 4.9 5.4 10,3 0.09 2.0 7 1.23 2.0 0
Lamb, neck fillet, strips, stir-fried in corn oil, lean 10 samples MAE Tr Tr Tr 0.6 0.59 0.17 0.20 4.6 5.1 9.7 0.20 2.0 7 1.20 2.0 0
Lamb, neck fillet, strips, stir-fried in corn oil, lean and fat Calculated from 84% lean and 14% fat MAE Tr Tr Tr 0.6 0.54 0.16 0.20 4.5 4.6 10,1 0.19 2.0 6 1.13 2.0 0
Lamb, New Zealand, leg, whole, chilled, roasted, lean 7 samples MAE Tr Tr Tr 0.6 0.10 0.15 0.32 5.1 6.0 11,1 0.38 3.0 10 1.40 3.0 0
Lamb, New Zealand, leg, whole, chilled, roasted, lean and fat Calculated from 92% lean and 8% fat MAE Tr Tr Tr 0.6 0.11 0.15 0.31 5.0 5.7 10,7 0.36 3.0 10 1.36 2.0 0
Lamb, New Zealand, leg, whole, frozen, raw, lean and fat, weighed with bone Calculated from 64% lean and 12% fat MAE Tr Tr Tr 0.4 0.03 0.18 0.16 3.1 3.0 6,1 0.29 2.0 6 0.82 1.0 0
Lamb, New Zealand, leg, whole, frozen, roasted, lean 10 samples MAE Tr Tr Tr 0.6 0.07 0.14 0.27 4.6 6.4 11,0 0.26 3.0 5 1.50 3.0 0
Lamb, New Zealand, leg, whole, frozen, roasted, lean and fat Calculated from 89% lean and 11% fat MAE Tr Tr Tr 0.6 0.10 0.10 0.26 4.6 5.9 10,5 0.25 3.0 5 1.42 2.0 0
Lamb, New Zealand, leg, whole, frozen, roasted, lean and fat, weighed with bone Calculated from 18-192 MAE Tr Tr Tr 0.4 0.07 0.07 0.19 3.4 4.4 7,8 0.19 2.0 4 1.04 1.0 0
Lamb, New Zealand, loin chops, frozen, grilled, lean 44 samples MAE Tr Tr Tr 0.6 0.11 0.17 0.33 7.1 6.5 13,6 0.36 3.0 6 1.50 3.0 0
Lamb, New Zealand, loin chops, frozen, grilled, lean and fat Calculated from 75% lean and 25% fat MAE 7 Tr 7 0.6 0.14 0.15 0.28 6.1 5.3 11,4 0.30 3.0 5 1.27 2.0 0
Lamb, New Zealand, loin chops, frozen, grilled, lean and fat, weighed with bone Calculated from 18-196 MAE 6 Tr 6 0.5 0.11 0.12 0.22 4.8 4.2 9,0 0.24 2.0 4 1.00 2.0 0
Lamb, New Zealand, loin chops, frozen, grilled, lean, weighed with fat and bone Calculated from 18-194 MAE Tr Tr Tr 0.3 0.06 0.10 0.19 4.2 3.8 8,0 0.21 2.0 4 0.89 2.0 0
Lamb, New Zealand, mince, frozen, stewed 8 samples MAE 5 Tr 5 0.6 0.29 0.16 0.34 4.2 4.4 8,6 0.12 2.0 6 1.00 2.0 0
Lamb, New Zealand, shoulder, whole, frozen, roasted, lean 9 samples MAE Tr Tr Tr 0.7 0.07 0.11 0.25 3.8 5.8 9,6 0.17 3.0 5 1.70 2.0 0
Lamb, New Zealand, shoulder, whole, frozen, roasted, lean and fat Calculated from 75% lean and 25% fat MAE 7 Tr 7 0.6 0.12 0.11 0.23 3.8 4.9 8,7 0.17 3.0 5 1.45 2.0 0
Lamb, rack of, lean, roasted 10 samples MAE Tr Tr Tr 0.6 0.07 0.13 0.20 7.2 5.6 12,8 0.39 3.0 6 1.30 2.0 0
Lamb, rack of, raw, lean and fat Calculated from 69% lean and 31% fat MAE 13 Tr 13 0.3 0.06 0.16 0.16 5.4 3.4 8,8 0.37 2.0 12 0.40 2.0 0
Lamb, rack of, raw, lean and fat, weighed with bone Calculated from 18-166 MAE 9 Tr 9 0.2 0.04 0.11 0.11 3.9 2.5 6,4 0.27 1.0 9 0.29 1.0 0
Lamb, rack of, roasted, lean and fat Calculated from 66% lean and 34% fat MAE 235 10 Tr 10 0.6 0.13 0.12 0.19 5.9 4.4 10,3 0.31 2.0 5 1.09 2.0 0
Lamb, shoulder joint, roasted, lean 10 samples MAE Tr Tr Tr 0.6 0.05 0.13 0.24 5.7 5.9 11,6 0.28 3.0 5 1.40 2.0 0
Lamb, shoulder joint, roasted, lean and fat Calculated from 82% lean and 16% fat MAE 5 Tr 5 0.6 0.09 0.12 0.23 5.3 5.2 10,5 0.26 2.0 5 1.28 2.0 0
Lamb, shoulder, diced, kebabs, grilled, lean and fat Calculated from 85% lean and 15% fat MAE Tr Tr Tr 0.6 0.19 0.12 0.25 6.8 5.7 12.5 0.21 3.0 7 1.40 2.0 0
Lamb, shoulder, half bladeside, pot-roasted, lean 10 samples MAE Tr Tr Tr 0.6 0.19 0.07 0.19 4.2 5.5 9,7 0.12 2.0 5 1.30 2.0 0
Lamb, shoulder, half bladeside, pot-roasted, lean and fat Calculated from 72% lean and 28% fat MAE 236 8 Tr 8 0.6 0.22 0.08 0.19 4.1 4.5 8,6 0.13 2.0 5 1.16 2.0 0
Lamb, shoulder, half knuckle, braised, lean 10 samples MAE Tr Tr Tr 0.6 0.09 0.11 0.23 5.1 5.2 10,3 0.24 2.0 2 1.20 2.0 0
Lamb, shoulder, half knuckle, braised, lean and fat Calculated from 74% lean and 26% fat MAE 8 Tr 8 0.6 0.14 0.11 0.22 4.8 4.4 9,2 0.22 2.0 3 1.10 2.0 0
Lamb, shoulder, raw, lean and fat Calculated from 76% lean and 24% fat MAE 50-411 11 Tr 11 0.4 0.13 0.14 0.16 4.4 2.9 7,3 0.23 2.0 4 0.88 1.0 0
Lamb, shoulder, raw, lean and fat, weighed with bone Calculated from 18-170 MAE 50-411 9 Tr 9 0.3 0.10 0.11 0.13 3.5 2.3 6,8 0.18 1.0 3 0.70 1.0 0
Lamb, shoulder, whole, roasted, lean 10 samples MAE 50-413 Tr Tr Tr 0.8 0.06 0.11 0.23 5.3 5.6 10.9 0.21 2.0 4 1.10 2.0 0
Lamb, shoulder, whole, roasted, lean and fat Calculated from 78% lean and 22% fat MAE 50-412 6 Tr 6 0.7 0.15 0.10 0.21 5.0 4.8 9.8 0.20 2.0 4 0.99 2.0 0
Lamb, shoulder, whole, roasted, lean and fat, weighed with bone Calculated from 18-180 MAE 5 Tr 5 0.5 0.12 0.08 0.17 3.9 3.8 7,7 0.16 2.0 3 0.78 1.0 0
Lamb, stewing, pressure cooked, lean 10 samples MAE Tr Tr Tr 0.6 0.04 0.14 0.20 4.3 6.0 10,3 0.18 3.0 2 1.40 2.0 0
Lamb, stewing, pressure cooked, lean and fat Calculated from 82% lean and 18% fat MAE 5 Tr 5 0.6 0.07 0.13 0.19 4.0 5.2 9,2 0.17 3.0 2 1.26 2.0 0
Lamb, stewing, raw, lean and fat Calculated from 80% lean and 20% fat MAE 50-407 10 Tr 10 0.4 0.07 0.09 0.15 3.8 3.2 7,0 0.23 2.0 2 0.40 1.0 0
Lamb, stewing, raw, lean and fat, weighed with bone Calculated from 18-182 MAE 7 Tr 7 0.3 0.05 0.06 0.10 2.5 2.1 4,6 0.15 1.0 1 0.27 1.0 0
Lamb, stewing, stewed, lean 10 samples MAE 50-409 Tr Tr Tr 0.6 0.20 0.04 0.12 2.3 5.5 7.8 0.11 3.0 2 1.30 2.0 0
Lamb, stewing, stewed, lean and fat Calculated from 85% lean and 15% fat MAE 50-408 Tr Tr Tr 0.6 0.20 0.05 0.12 2.4 4.9 7.3 0.11 2.0 2 1.19 2.0 0
Lamb's heart casserole, homemade Recipe MR 19-404 27 24 31 N N 0.25 0.42 3.5 2.4 5.9 0.16 3.6 4 1.25 3.0 2
Lancashire hotpot, homemade Recipe MR 19-345 3 819 140 0.1 0.19 0.11 0.05 1.3 1.4 2.7 0.20 0.6 8 0.37 0.8 3
Langoustine, boiled Small, medium and large from 3 fishing areas JK Tr Tr Tr Tr 3.55 0.08 0.06 2.7 3.7 6.4 0.10 2.5 5 0.24 3.4 Tr
Lard 6 samples, 3 brands OF 50-318 Tr 0 Tr N 1.00 Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr 0
Lasagne, homemade Beef, Recipe MR 19-346 N 509 N N N 0.07 0.13 1.6 1.9 3.5 0.13 0.8 9 0.49 2.2 2
Lasagne, homemade, with extra lean minced beef Recipe MR N 509 N N N 0.07 0.14 1.8 2.0 3.8 0.13 0.8 9 0.51 2.1 2
Lasagne, retail, reheated 12 samples, 11 brands. 10-20% meat, chilled and frozen MR 19-238 Tr N N N N 2.66 0.33 0.12 1.4 1.3 2.7 0.14 1.0 11 0.38 4.0 N
Lasagne, spinach, wholemeal, homemade Recipe from dietary survey records DR 25 950 183 0.1 0.79 0.13 0.06 1.0 0.9 1,9 0.09 0.1 27 0.24 0.7 5
Lasagne, vegetable, retail 8 assorted samples; cooked in conventional and microwave ovens according to packet directions DR 15-189 N N N N N 0.25 0.29 2.0 1.1 3.1 0.44 N 6 N N N
Lasagne, vegetable, wholemeal, homemade Recipe from dietary survey records DR 41 620 144 0.1 0.63 0.10 0.07 0.8 1.0 1,8 0.10 0.1 8 0.28 1.4 3
Lassi, sweetened 5 samples, takeaway and retail BN 12-892 9 Tr 9 Tr N N 0.21 N N N N N N N N N
Laverbread 6 samples; cooked pureed seaweed coated in oatmeal DR 0 N N 0.0 1.10 0.03 0.10 0.6 0.5 1,1 N Tr 47 N N 5
Leeks in cheese sauce, made with semi-skimmed milk, homemade Recipe, proportions derived from recipe review DR 15-533 55 114 74 0.0 0.55 0.02 0.11 0.3 0.9 1.2 0.06 0.4 26 0.26 1.8 4
Leeks in cheese sauce, made with skimmed milk, homemade Recipe, proportions derived from recipe review DR 15-534 50 111 69 0.0 0.54 0.02 0.10 0.3 0.9 1.2 0.06 0.4 26 0.22 1.7 4
Leeks in cheese sauce, made with whole milk, homemade Recipe, proportions derived from recipe review DR 15-532 60 115 79 0.0 0.56 0.02 0.11 0.3 0.9 1.2 0.06 0.5 27 0.24 1.7 4
Leeks, boiled in unsalted water 11 samples, UK, trimmed and damaged outer leaves removed. Sliced and boiled for 5-8 minutes DG 13-452 0 51 9 0,0 0,30 9,50 0,05 0,02 0,4 0,2 0,6 0,08 0,0 44 0,16 0,7 2
Leeks, raw 11 samples, UK, trimmed and damaged outer leaves removed DG 13-466 0 20 3 0,0 0,35 10,10 0,05 0,03 0,3 0,2 0,5 0,17 0,0 33 0,15 3,0 3
Leeks, roasted in rapeseed oil Calculated from raw. Water and fat analysed, 2017. 11 samples, mainly UK, trimmed and damaged outer leaves removed. Whole, sliced, halved and roasted for 25-40 minutes DG 0 22 4 0,0 0,73 0,04 0,03 0,3 0,2 0,5 0,14 0,0 17 0,13 3,4 2
Lemon chicken, homemade Recipe MR 19-405 Tr 1 Tr 0.1 1.30 0.08 0.09 5.8 3.3 10.6 0.28 0.0 6 0.70 1.5 3
Lemon curd 10 jars, 4 brands SC 17-490 10 Tr 10 0.1 N Tr 0.02 Tr 0.1 0.1 Tr Tr Tr 0.10 1.0 Tr
Lemon curd, homemade Recipe S 17-585 193 100 210 1.2 0.71 0.03 0.14 0.0 1.1 1.1 0.05 0.9 14 0.40 6.3 9
Lemon juice, fresh Analysis and literature sources PE 50-1090 0 12 2 0.0 N 0.03 0.01 0.1 Tr 0,1 0.05 0.0 13 0.10 0.3 36
Lemon juice, fresh, weighed as whole fruit Calculated from 14-277 FC 0 4 1 0.0 N 0.01 Tr Tr Tr Tr 0.02 0.0 5 0.03 0.1 13
Lemon peel Literature sources FA 14-127 0 30 5 0.0 0.25 0.06 0.08 0.4 0.2 0.6 0.17 0.0 11 0.19 N 130
Lemon sole, flesh only, grilled 7 samples, 6 products, frozen and chilled JA 16-083 Tr Tr Tr Tr 0.85 0.12 0.10 3.7 3.9 7.6 0.13 1.1 10 0.29 4.5 Tr
Lemon sole, flesh only, raw 7 samples, 6 products, frozen and chilled JA 16-082 Tr Tr Tr Tr 0.73 0.15 0.08 4.3 2.5 6.8 0.15 1.0 13 0.30 4.3 Tr
Lemon sole, flesh only, steamed Calculated based on 23.2% weight loss (as haddock, steamed in 2013 fish survey) JA 16-085 Tr Tr Tr Tr 0.95 0.18 0.10 5.0 3.3 8.3 0.20 1.3 17 0.31 5.0 Tr
Lemon sole, flesh only, steamed, weighed with bones and skin Calculated from steamed 16-478 JA 16-086 Tr Tr Tr Tr 0.73 0.14 0.08 3.9 2.5 6.4 0.15 1.0 13 0.24 3.9 Tr
Lemon sole, goujons, baked Calculated from manufacturers' proportions JA 9 3 10 0.0 3.07 0.08 0.08 2.2 3.0 5,2 N 1.0 11 0.24 4.0 Tr
Lemonade 10 samples, 8 brands PCA 50-1081 0 Tr Tr 0.0 Tr Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr Tr
Lemonade, homemade Recipe PCC 17-595 0 1 Tr 0.0 Tr Tr Tr Tr Tr Tr 0.01 0.0 1 0.01 Tr 4
Lemons, flesh only, raw, weighed with peel and pips Calculated from 14-129 FA 0 4 1 0.0 N 0.03 0.01 0.1 0.1 0,2 0.05 0.0 7 0.12 N 34
Lemons, peeled, flesh only Literature sources; FA 0 7 1 0.0 N 0.05 0.02 0.2 0.1 0,3 0.08 0.0 11 0.19 N 53
Lemons, whole, without pips Includes peel but no pips. Analysis and literature sources FA 50-910 0 18 3 0.0 N 0.05 0.04 0.2 0.1 0,3 0.11 0.0 N 0.23 0.5 58
Lentil and nut roast, homemade Recipe from review of recipe collection DR 0 540 90 0.0 1.66 0.14 0.07 2.2 1.9 4,1 0.21 0.0 14 N N Tr
Lentil and nut roast, with egg, homemade Recipe from review of recipe collection DR 13 505 97 0.1 1.63 0.14 0.09 2.1 2.0 4,1 0.20 0.2 15 N N Tr
Lentil and potato pie, homemade Recipe from dietary survey records DR 15-538 15 N N 0.2 N 0.17 0.04 0.6 0.8 1.4 0.29 Tr 27 N N 3
Lentil and rice roast, homemade Recipe from dietary survey records DR 15-539 0 N N 0.0 N 0.12 0.02 1.5 1.2 2.7 0.10 0.0 15 N N 0
Lentil and rice roast, with egg, homemade Recipe from dietary survey records DR 15-540 6 N N 0.1 N 0.12 0.04 1.5 1.3 2.8 N 0.1 16 N N Tr
Lentil cutlets, fried in vegetable oil, homemade Recipe. Gujerati dish. Red lentil and potato cutlets. DR 15-535 0 39 7 0.0 N 0.22 0.07 0.9 1.1 2.0 0.22 Tr 17 0.42 N 7
Lentil pie, homemade Recipe from review of recipe collection DR 15-536 0 N N 0.0 N 0.22 0.06 0.9 1.2 2.1 0.16 Tr 27 N N 6
Lentil roast, homemade Recipe from review of recipe collection DR 0 740 123 0.0 0.64 0.14 0.05 1.1 1.2 2,3 0.16 0.0 13 N N 2
Lentil roast, with egg, homemade Recipe from review of recipe collection DR 15 685 129 0.2 0.69 0.14 0.08 1.0 1.4 2,4 0.15 0.2 14 N N 2
Lentils, green and brown, whole, dried, boiled in unsalted water 11 samples, 10 products, soaked and boiled for 15-50 minutes DB 13-090 0 Tr Tr 0,0 0,61 0,10 0,04 1,8 0,9 2,7 0,19 0,0 152 0,33 0,4 Tr
Lentils, green and brown, whole, dried, raw 10 samples, 6 brands. Continental type DB 50-710 0 N N 0.0 N 0.41 0.27 2.2 3.3 5,5 0.93 0.0 110 N N Tr
Lentils, red, split, dried, boiled in unsalted water 10 samples, 10 products, boiled for 15-40 minutes DB 13-434 0 20 3 0,0 0,34 0,13 0,04 0,7 0,9 1,6 0,07 0,0 36 0,33 0,9 Tr
Lentils, red, split, dried, raw 10 samples, 10 products, as purchased DB 13-091 0 60 10 0,0 1,11 0,57 0,16 3,0 2,9 5,9 0,32 0,0 164 1,29 2,8 Tr
Lettuce, average, raw 22 samples, autumn and winter, UK grown and imported, including shredded, Iceberg, Romaine and Little Gem DG 13-453 0 60 10 0.0 0.64 129.00 0.14 0.05 0.5 0.1 0.7 0.02 0.0 60 0.19 0.7 1
Lime juice cordial, diluted Calculated from 50g concentrate to 200ml water PCC 0 0 0 0.0 0.00 0.00 0.00 0.0 0.0 0,0 0.00 0.0 0 0.00 0.0 0
Lime juice cordial, undiluted 6 bottles of the same brand (Roses) PCC 50-1083 0 Tr Tr 0.0 Tr Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr Tr
Lime juice, fresh Literature sources FC 0 6 1 0.0 N 0.02 0.01 0.1 Tr 0,1 0.04 0.0 N 0.14 N 38
Limes, flesh only Literature sources; FA 0 12 2 0.0 N 0.03 0.02 0.2 0.1 0,3 0.08 0.0 8 0.22 N 46
Limes, flesh only, weighed with peel and pips Calculated from 14-131 FA 0 9 1 0.0 N 0.02 0.01 0.1 0.1 0,2 0.06 0.0 6 0.16 N 34
Ling, raw Literature sources JA Tr Tr Tr Tr 0.30 0.11 0.08 2.3 3.5 5,8 0.30 1.0 N 0.32 1.0 Tr
Liqueurs, cream 17% ABV, 2 samples of Baileys Original Irish Cream QI 17-242 190 91 205 Tr 0.57 N N N N N N Tr Tr N N 0
Liqueurs, high strength 30-40% ABV. 5 samples including Pernod, Drambuie, Cointreau, Grand Marnier and Southern Comfort QI 0 Tr Tr 0.0 0.00 Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr 0
Liqueurs, low-medium strength 20-28% ABV. 10 samples including cherry brandy, Tia Maria and Creme de Menthe QI 0 Tr Tr 0.0 0.00 Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr 0
Liquorice allsorts 7 samples, 4 brands SEC 17-112 0 0 0 0.0 0.00 0.00 0.00 0.0 0.2 0.2 0.00 0.0 0 0.00 0.0 0
Liquorice powder Literature sources H 0 N 0 0.0 N N N N N N N 0.0 0 N N 0
Liver and bacon, fried, homemade Recipe MR 19-406 15752 48 15760 0.8 0.27 0.48 4.55 17.3 4.8 22.1 0.53 66.6 166 6.65 0.0 15
Liver and onions, stewed, homemade Recipe MR 19-407 11959 66 11970 0.3 1.30 0.28 2.58 9.2 3.2 9.2 0.32 29.9 146 4.56 25.9 14
Liver sausage 10 samples, 4 brands MI 50-514 2600 N 2600 0.6 0.10 0.36 1.16 3.7 2.4 6.1 0.25 10.0 36 1.50 7.0 Tr
Liver, calf, fried in corn oil 10 samples MG 50-484 25200 100 25217 0.3 0.50 0.61 2.89 13.6 5.8 19.4 0.89 58.0 110 4.10 50.0 19
Liver, calf, raw 10 samples MG 50-483 18800 100 18800 0.3 0.45 0.22 2.52 12.5 4.3 16,8 0.48 68.0 155 8.40 39.0 21
Liver, chicken, fried in corn oil 10 samples MG 50-486 10500 Tr 10500 N 0.34 0.63 2.72 12.9 4.4 17.3 0.55 45.0 1350 5.90 216.0 23
Liver, chicken, raw 10 samples MG 50-485 18-441 9700 Tr 9700 0.2 0.60 0.48 2.16 10.6 4.1 14,7 0.82 35.0 995 6.10 210.0 28
Liver, lamb, fried in corn oil 10 samples MG 18-414 50-488 19700 60 19710 0.9 0.32 0.38 5.65 19.9 4.9 24,8 0.53 83.0 207 8.00 33.0 19
Liver, lamb, raw 10 samples MG 50-487 18-442 17300 85 17300 0.5 0.77 0.39 4.64 16.4 4.3 20,7 0.47 54.0 205 8.20 41.0 19
Liver, ox, raw 33 samples MG 50-489 14200 1500 14500 1.1 0.42 0.23 3.10 13.4 4.5 17,9 0.83 110.0 330 8.10 33.0 23
Liver, ox, stewed 18 samples, coated in seasoned flour MG 50-490 17300 1540 17560 1.1 0.44 0.18 3.60 10.3 5.3 15.6 0.52 110.0 290 5.70 50.0 15
Liver, pig, raw 10 samples MG 50-491 18-443 17400 Tr 17400 1.1 0.33 0.42 3.36 14.8 4.6 19,4 0.59 23.0 295 6.50 27.0 21
Liver, pig, stewed 18 samples, coated in seasoned flour MG 50-492 22600 Tr 22600 1.1 0.16 0.21 3.10 11.5 5.5 17.0 0.64 26.0 110 4.60 34.0 9
Lobster, boiled Boiled in fresh water JK 16-236 50-637 Tr Tr Tr Tr 1.47 0.08 0.05 1.5 4.1 5.6 0.08 3.0 9 1.00 7.0 Tr
Lobster, boiled, weighed with shell Calculated from boiled 16-332 JK 16-237 50-638 Tr Tr Tr Tr 0.53 0.03 0.02 0.5 1.5 2,0 0.03 1.0 3 0.36 2.0 Tr
Loganberries, raw Whole fruit FA 0 6 1 0.0 0.48 0.03 0.05 0.5 0.2 0,7 0.06 0.0 33 0.24 1.9 35
Loganberries, stewed with sugar Calculated from 700g fruit, 210g water, 84g sugar FA 0 4 1 0.0 0.38 0.02 0.03 0.3 0.2 0,5 0.04 0.0 5 0.14 1.1 21
Loganberries, stewed without sugar Calculated from 700g fruit, 210g water FA 0 5 1 0.0 0.41 0.02 0.03 0.3 0.2 0,5 0.04 0.0 5 0.15 1.2 22
Lollies, containing ice-cream 3 samples BP 14 9 16 0.5 0.51 0.02 0.09 0.1 0.4 0.5 0.04 0.2 8 0.30 3.0 Tr
Lollies, with real fruit juice 10 samples, 6 brands, assorted flavours BP Tr Tr Tr Tr Tr 0.04 N N N N Tr Tr N N N 7
Longans, canned in syrup, drained Literature sources; fruit only FA 0 0 0 0.0 N Tr 0.08 0.1 N N N 0.0 N N N 68
Longans, canned in syrup, whole contents Literature sources; fruit and syrup FA 0 0 0 0.0 N Tr 0.04 0.1 N N N 0.0 N N N 63
Longans, flesh only, dried Literature sources FA 0 0 0 0.0 N 0.04 0.50 1.0 N N N 0.0 N N N 28
Loquats, flesh only, raw Literature sources; FA 0 515 86 0.0 N 0.02 0.03 0.2 N N N 0.0 N N N 3
Lotus tubers, raw Literature sources DG 0 0 0 0.0 N 0.10 0.10 0.3 0.2 0,5 N 0.0 N N N 35
Lucozade Including lemon, orange and tropical flavours PCA 17-543 0 835 139 0.0 0.00 Tr Tr Tr Tr Tr Tr Tr 1 Tr Tr 8
Luncheon meat, Chinese, steamed 10 samples from different shops, steamed for 15 minutes MI N N N N N 0.14 0.13 2.3 N N N 1.0 1 N N N
Lychees, flesh only, raw, weighed with skin and stone Calculated from 14-143 FA 50-912 0 0 0 0.0 N 0.02 0.04 0.3 Tr 0,3 N 0.0 N N N 28
Lychees, raw, flesh only Analysis and literature sources; FA 50-911 0 0 0 0.0 N 0.04 0.06 0.5 0.1 0,6 N 0.0 N N N 45
Macadamia nuts, salted 8 samples G 14-823 0 0 0 0.0 1.49 0.28 0.06 1.6 1.7 3.3 0.28 0.0 N 0.61 6.0 0
Macaroni cheese, homemade Recipe AD 11-562 N 48 N N N 0.04 0.16 0.5 1.8 2.3 0.06 0.7 6 0.41 2.3 1
Macaroon, homemade Recipe CDH 12-935 0 0 0 0.0 7.64 0.08 0.34 1.1 1.9 3.0 0.06 0.1 18 0.21 23.1 0
Mace, ground Literature sources H 0 480 80 0.0 N 0.31 0.45 1.3 N N N 0.0 0 N N 0
Mackerel, flesh only, grilled 7 samples, 7 products, frozen and chilled JC 16-325 61 Tr 61 8.5 0.46 0.14 0.37 11.1 4.4 15.5 0.27 9.1 1 0.57 5.2 Tr
Mackerel, flesh only, grilled, fillets weighed with bones and skin Calculated from 16-394 using 0.98 edible conversion factor JC 60 Tr 60 8.3 0.45 0.14 0.36 10.9 4.3 15.2 0.26 8.9 1 0.56 5.1 Tr
Mackerel, flesh only, raw 7 samples, 7 products, frozen and chilled JC 16-324 54 Tr 54 8.0 0.43 0.17 0.30 11.3 4.4 15.7 0.40 8.8 1 0.63 5.8 Tr
Mackerel, flesh only, smoked 11 samples, 11 products, flesh only JC 16-196 36 Tr 36 8.2 0.46 0.15 0.37 6.9 4.6 11.5 0.28 10.2 4 0.61 4.0 Tr
Maltesers and similar products 9 samples, 3 products SEA 48 Tr 48 Tr 0.84 0.04 0.47 0.6 1.4 2.0 0.02 1.3 14 0.78 4.6 0
Mammie apple, flesh only Literature sources; FA 0 130 21 0.0 N 0.02 0.04 0.4 0.1 0,5 N 0.0 N 0.10 N 15
Mandarin oranges, canned in juice, whole contents 10 samples, 4 brands. Drained proportion = 0.56 FA 50-914 0 95 16 0.0 Tr 0.08 0.01 0.2 0.1 0.3 0.03 0.0 12 0.15 0.8 20
Mango, unripe, green flesh, raw Literature sources. DG 0 88 15 0.0 0.29 0.03 0.03 0.3 0.1 0,4 N 0.0 N N N 90
Mangoes, ripe, flesh only, raw 11 samples, imported, whole and prepacked chunks FA 14-294 0 696 116 0,0 0,96 0,52 0,05 0,03 0,9 0,1 1,0 0,07 0,0 24 0,19 0,6 26
Mangoes, ripe, flesh only, raw, weighed with skin and stone Calculated from 14-378 FA 14-306 0 438 73 0,0 0,61 0,33 0,03 0,02 0,6 0,1 0,7 0,04 0,0 15 0,12 0,4 16
Mangosteen, flesh only Literature sources; FA 0 0 0 0.0 N 0.05 0.01 0.3 0.1 0,4 N 0.0 N N N 3
Marjoram, dried Literature sources H 0 4840 805 0.0 N 0.29 0.32 4.1 N N 0.00 N 0 N N 0
Marmalade 4 brands SC 50-1008 0 50 8 0.0 Tr Tr Tr Tr Tr Tr Tr 0.0 5 Tr Tr 10
Marrow, boiled in unsalted water Based on boiled in salted water DG 50-781 0 110 18 0.0 Tr 2.40 0.08 Tr 0.2 0.1 0,3 0.01 0.0 15 0.07 0.4 3
Marrow, parwal, raw 5 samples. Ends trimmed DG 0 180 30 0.0 Tr 0.06 0.08 0.8 0.3 1,1 N 0.0 29 N N 18
Marrow, raw Flesh only, seeds removed DG 50-780 0 110 18 0.0 Tr 0.08 Tr 0.2 0.1 0,3 0.03 0.0 13 0.10 0.4 11
Mars bar and own brand equivalents 16 samples, 3 brands, including standard, snack and fun size SEA 17-547 33 15 35 0.1 2.00 4.80 0.17 0.20 0.4 1.0 1.4 0.03 Tr 5 0.54 1.5 0
Marshmallows 7 samples of different brands SEC 0 0 0 0.0 0.00 0.00 0.00 Tr Tr Tr 0.00 0.0 0 0.00 0.0 0
Marzipan, homemade Recipe GA 14-881 9 0 9 0.2 10.83 0.10 0.37 1.4 1.8 3.2 0.08 0.2 25 0.30 30.1 1
Marzipan, white and yellow, retail 10 samples GA 14-825 14-861 50-984 0 0 0 0.0 6.18 0.05 0.19 0.7 0.9 1.6 0.04 0.0 12 0.11 16.0 0
Matoki, boiled in unsalted water Green banana from East Africa. LGC. As raw; chopped and boiled 12 minutes, based on boiled in salted water DG 0 51 9 0.0 N 0.05 0.08 0.4 0.2 0.6 0.27 0.0 44 N N 8
Matoki, raw 5 samples. Flesh only DG 0 51 9 0.0 N 0.08 0.10 0.4 0.2 0,6 0.37 0.0 73 N N 14
Mayonnaise, homemade Recipe WC 17-570 16 N N 0.4 4.40 0.06 0.07 0.0 0.6 0.6 0.04 0.3 6 0.60 6.2 1
Mayonnaise, reduced fat 12 samples, 8 brands WCG 17-511 N Tr N Tr 8.33 Tr 0.21 Tr 0.2 0.2 0.19 0.6 18 0.32 1.4 0
Mayonnaise, standard, retail 11 samples,7 products WCG 17-510 78 Tr 78 Tr 22.10 Tr 0.10 Tr 0.1 0.1 0.09 0.3 9 0.15 0.7 Tr
Mchicha, homemade Recipe. West Indian dish. Steamed spinach with onion and tomato. DR 15-541 0 4087 681 0.0 2.86 0.09 0.09 1.3 0.9 1.3 0.18 0.0 69 0.40 0.5 17
Meat loaf, homemade Recipe MR 19-368 9 37 15 0.8 0.36 0.33 0.15 3.9 3.2 7.1 0.20 1.0 8 0.66 2.3 0
Meat samosas, takeaway 10 samples from Indian restaurants MR 19-059 19-289 11-353 50-174 2 28 7 0.3 0.55 0.21 0.09 2.3 2.2 4.5 0.15 1.0 6 0.75 2.0 Tr
Meat spread 10 samples of a mixture of beef and ham based spreads. 70-90% meat MI 19-139 Tr Tr Tr N 0.49 0.07 0.19 3.4 1.8 5.2 0.13 3.0 6 0.75 4.0 0
Meatballs, pork and beef, in tomato sauce, homemade Recipe MR 19-415 13 261 57 0.4 0.99 0.19 0.10 2.4 1.9 4.3 0.21 0.6 11 0.44 N 20
Medlars, flesh only Flesh only FA 0 N N 0.0 N N N N 0.1 N N 0.0 N N N 2
Melon seeds Literature sources GA 0 Tr Tr 0.0 N 0.17 0.15 2.1 9.7 11,8 N 0.0 58 N N Tr
Melon, Canteloupe-type, flesh only 10 samples, Canteloupe, Charantais and Rock; FA 14-295 0 1765 294 0.0 0.10 0.04 0.02 0.6 Tr 0.6 0.11 0.0 5 0.13 N 26
Melon, Canteloupe-type, flesh only, weighed whole Calculated from 14-339 using edible portion of 0.59 FA 14-307 0 1041 174 0.0 0.06 0.02 0.01 0.3 Tr 0,3 0.06 0.0 3 0.08 N 15
Melon, Canteloupe-type, flesh only, weighed with skin Calculated from 14-339 using edible portion of 0.66; no pips FA 14-308 0 1165 194 0.0 0.10 0.03 0.01 0.4 Tr 0.4 0.07 0.0 3 0.09 N 17
Melon, flesh only, average Average of Canteloupe-type, Galia and Honeydew varieties FA 14-153 0 N N 0.0 0.09 0.05 0.01 0.5 Tr 0.5 0.09 0.0 7 0.18 N 16
Melon, flesh only, average, weighed whole Calculated from 14-354 using edible conversion factor of 0.62 FA 14-154 0 N N 0.0 0.06 0.03 0.01 0.3 Tr 0.3 0.06 0.0 4 0.11 N 10
Melon, flesh only, average, weighed with skin Calculated from 14-354 using edible conversion factor of 0.66; no pips FA 14-155 0 N N 0.0 0.06 0.03 0.01 0.3 Tr 0.3 0.06 0.0 5 0.12 N 11
Melon, Galia, flesh only 11 samples; FA 50-921 0 N N 0.0 0.10 0.03 0.01 0.4 Tr 0.4 0.09 0.0 3 0.17 N 15
Melon, Galia, flesh only, weighed whole Calculated from 14-159 FA 0 N N 0.0 0.06 0.02 0.01 0.3 Tr 0,3 0.06 0.0 2 0.11 N 10
Melon, Galia, flesh only, weighed with skin Calculated from 14-159; no pips FA 50-922 0 N N 0.0 0.07 0.02 0.01 0.3 Tr 0,3 0.06 0.0 2 0.12 N 10
Melon, Honeydew, flesh only, weighed whole Calculated from 14-328 using edible conversion factor of 0.58 FA 14-163 0 4 1 0.0 0.04 0.04 0.01 0.2 0.1 0.3 0.04 0.0 1 0.14 1.5 5
Melon, Honeydew, flesh only, weighed with skin Calculated from 14-328 using edible conversion factor of 0.62; no pips FA 14-164 0 4 1 0.0 0.04 0.04 0.01 0.3 0.1 0.4 0.04 0.0 1 0.15 1.6 6
Melon, watermelon, flesh only Literature sources; FA 14-165 50-925 0 116 19 0.0 0.10 0.30 0.05 0.01 0.1 Tr 0.1 0.14 0.0 2 0.21 1.0 8
Melon, watermelon, flesh only, weighed whole Calculated from 14-296 FA 14-166 0 66 11 0.0 0.06 0.17 0.03 0.01 0.1 Tr 0,1 0.08 0.0 1 0.12 0.6 5
Melon, yellow flesh, flesh only 22 samples, Honeydew, autumn and winter, whole and pre-prepared slices FA 14-162 0 7 1 0.0 0.07 0.07 0.01 0.4 0.1 0.5 0.07 0.0 13 0.24 2.6 8
Meringue, homemade Without cream. Recipe BR 12-414 0 0 0 0.0 0.00 0.01 0.21 Tr 1.6 1.6 0.02 0.2 3 0.12 3.3 0
Meringue, with cream, homemade Recipe. Ref. Wiles et al. (1980) BR 12-415 239 148 264 0.2 0.79 0.01 0.16 Tr 0.7 0.7 0.03 0.2 5 0.16 1.7 1
Methi aloo, homemade 6 samples, fenugreek and potatoes DR Tr 832 139 0.0 4.21 0.01 0.21 0.3 N N 0.10 0.0 24 N N 4
Milk bread, homemade Recipe AF 11-629 N 56 N N N 0.17 0.16 1.5 1.7 3.2 0.11 0.3 55 0.47 4.1 1
Milk drink, fermented, with probiotics Including Yakult, Danone, Muller and own brand yogurt drinks BH N N N N N N N N N N N N N N N N
Milk shake, powder 6 samples (Nesquik), 3 flavours PAA 12-104 N Tr N 7.1 0.15 1.20 N 25.0 0.3 25.3 1.80 0.0 200 N N 67
Milk shake, powder, made up with semi-skimmed milk Recipe. Calculated from 15g powder to 200ml milk BH 12-445 N 8 N 0.5 0.05 0.11 N 1.9 0.6 2.5 0.18 0.8 22 N N 7
Milk shake, powder, made up with skimmed milk Recipe. Calculated from 15g powder to 200ml milk BH 12-446 N Tr N 0.5 0.01 0.02 0.11 N 1.9 0.6 2.5 0.18 0.8 22 N N 6
Milk shake, powder, made up with whole milk Recipe. Calculated from 15g powder to 200ml milk BH 12-444 N 13 N 0.5 0.07 0.56 0.11 N 1.9 0.6 2.5 0.18 0.8 21 N N 7
Milk, 1% fat, pasteurised Average of skimmed (12-307) and semi-skimmed (12-313) milk BA 8 5 9 Tr 0.02 0.03 0.23 0.1 0.7 0.8 0.06 0.9 9 0.59 2.8 2
Milk, Channel Islands, whole, pasteurised Breakfast milk, average of 6 samples of summer and winter milk BAB 12-885 12-078 50-194 35 41 42 0.1 0.17 0.87 0.04 0.22 0.1 0.6 0.6 0.03 0.8 6 0.38 1.9 1
Milk, Channel islands, whole, summer 3 samples BAB 12-019 50-195 70 82 84 0.1 0.17 0.04 0.22 0.1 0.6 0.6 0.03 0.8 6 0.38 1.9 1
Milk, Channel islands, whole, winter 3 samples BAB 12-019 50-195 Tr Tr Tr 0.1 0.17 0.04 0.22 0.1 0.6 0.6 0.03 0.8 6 0.38 1.9 Tr
Milk, condensed, whole, sweetened 10 cans, 2 brands BAR 12-029 110 70 122 Tr 0.19 0.36 0.09 0.46 0.3 2.0 2.3 0.07 0.7 15 0.85 3.9 4
Milk, evaporated, light 7 samples, 4 brands BAR 12-890 50 21 53 3.1 0.11 0.07 0.42 0.2 2.0 2.2 0.04 0.2 8 0.75 4.0 1
Milk, evaporated, whole 12 samples, Ideal, Carnation and own brands BAR 12-033 105 100 122 2.7 0.19 0.50 0.07 0.42 0.2 2.0 2.2 0.07 0.1 11 0.75 4.0 1
Milk, flavoured, pasteurised, chocolate 9 samples, 6 brands, including low fat, semi-skimmed BAR 12-325 20 8 21 Tr 0.03 0.03 0.17 0.1 0.8 0.9 0.03 0.1 2 0.30 2.2 Tr
Milk, flavoured, pasteurised, strawberry, banana 10 samples, 6 brands, including low fat and semi-skimmed BAR 12-034 12-837 50-203 20 8 21 Tr 0.03 0.03 0.17 0.1 0.8 0.9 0.03 0.1 2 0.30 2.2 Tr
Milk, goats, pasteurised 20 samples from one herd and literature sources BC 12-037 12-838 50-204 44 Tr 44 0.1 0.03 0.53 0.03 0.04 0.1 0.7 0.8 0.06 0.1 1 0.41 3.0 1
Milk, human, colostrum Literature sources BC 50-205 155 135 178 N 1.30 Tr 0.03 0.1 0.7 0,8 Tr 0.1 2 0.12 Tr 7
Milk, human, mature Literature sources BC 12-040 58 24 62 N 0.34 0.02 0.03 0.2 0.5 0.7 0.01 Tr 5 0.25 0.7 4
Milk, human, transitional Mixed sample, 15 mothers at 10th day post partum and literature sources BC 50-206 85 37 91 N 0.48 0.01 0.03 0.1 0.5 0,6 Tr 0.0 3 0.20 0.2 6
Milk, semi-skimmed, pasteurised, average Average of summer/autumn and winter/spring milk. Samples from 11 areas, in glass bottles (50%), plastic containers (30%) and cartons (20%) BAH 12-009 12-832 50-186 19 9 20 Tr 0.04 0.03 0.24 0.1 0.6 0.7 0.06 0.9 9 0.68 3.0 2
Milk, semi-skimmed, pasteurised, summer and autumn Samples taken in June and September BAH 12-009 12-832 50-186 15 7 16 Tr 0.05 0.03 0.24 0.2 0.6 0.8 0.06 0.8 7 0.57 2.9 2
Milk, semi-skimmed, pasteurised, winter and spring Samples taken in January and March BAH 12-009 12-832 50-186 22 11 24 Tr 0.03 0.03 0.24 0.1 0.7 0.8 0.06 0.9 11 0.80 3.0 2
Milk, semi-skimmed, UHT 22 samples, average of winter and summer BAH 12-011 40-130 50-188 20 11 22 Tr 0.03 0.04 0.18 0.1 0.8 0.9 0.05 0.2 2 0.33 1.8 Tr
Milk, sheeps, raw 30 samples from 2 herds and literature sources BC 12-041 12-840 50-208 83 Tr 83 0.2 0.11 0.08 0.32 0.4 1.3 1.7 0.08 0.6 5 0.45 2.5 5
Milk, skimmed, dried, fortified 20 samples, 7 brands BAR 12-030 550 5 551 1.5 0.01 0.38 1.63 1.0 8.6 9.6 0.60 2.6 51 3.28 20.1 13
Milk, skimmed, pasteurised, average Average of summer and winter milk. Samples from 11 areas, in glass bottles (50%), plastic containers (30%) and cartons (20%) BAE 12-002 12-831 50-182 1 Tr 1 Tr Tr 0.02 0.03 0.22 0.1 0.7 0.8 0.06 0.8 9 0.50 2.5 1
Milk, skimmed, pasteurised, summer Average of glass bottles, plastic containers and cartons BAE 12-002 84 12-831 50-182 1 Tr Tr Tr Tr 0.03 0.21 0.1 0.6 0.8 0.06 0.8 3 0.55 2.1 1
Milk, skimmed, pasteurised, winter Average of glass bottles, plastic containers and cartons BAE 12-002 84 12-831 50-182 1 Tr 1 Tr Tr 0.03 0.22 0.1 0.8 0.9 0.06 0.7 14 0.33 3.5 1
Milk, skimmed, UHT 22 samples, summer (June/Sep) and winter (Jan/Mar), unfortified and manufacturers' data BAE 12-310 12-004 Tr Tr Tr Tr 0.02 0.04 0.17 0.1 0.8 0.9 0.02 0.6 1 0.41 1.8 Tr
Milk, soya, non-dairy alternative to milk, sweetened, fortified 10 samples, 9 brands BC 12-330 0 Tr Tr 0.8 0.32 0.69 0.06 0.20 0.1 0.7 0.8 0.03 0.4 9 Tr 1.0 1
Milk, soya, non-dairy alternative to milk, unsweetened, fortified 10 samples, 8 brands BC 12-331 Tr Tr Tr 0.8 0.32 1.71 0.06 0.20 0.1 0.7 0.8 0.03 0.4 14 Tr 1.0 0
Milk, whole, pasteurised, average Average of summer/autumn and winter/spring standardised milk. Analytical data, 1995-1996; and industry data BAK 12-316 36 14 38 Tr 0.06 0.60 0.03 0.23 0.2 0.6 0.8 0.06 0.9 8 0.58 2.5 2
Milk, whole, pasteurised, summer and autumn Standardised milk. Samples taken in June and September BAK 12-317 46 22 50 Tr 0.08 0.03 0.24 0.2 0.5 0.6 0.06 0.9 6 0.57 2.3 2
Milk, whole, pasteurised, winter and spring Standardised milk. Samples taken in January and March BAK 12-318 27 6 28 Tr 0.05 0.03 0.22 0.2 0.7 0.9 0.07 0.8 9 0.60 2.8 2
Milk, whole, UHT 22 samples, summer (Jun/Sep) and winter (Jan/Mar) BAK 12-016 12-835 54 31 59 0.0 0.08 0.04 0.18 0.1 0.8 0.9 0.04 0.2 1 0.32 1.8 Tr
Milkshake, thick, takeaway 10 samples, 3 brands including chocolate, vanilla, and banana BAR 12-103 12-893 50-1072 35 11 37 Tr 0.10 0.03 0.23 0.1 0.7 0.8 0.03 0.5 4 0.31 2.0 1
Milky Way and own brand equivalents 16 samples, 3 brands, including standard and fun size SEA 17-548 24 Tr 24 0.2 1.96 0.18 0.21 0.4 1.0 1.4 0.03 Tr 5 0.56 1.7 0
Mince pies, homemade, individual Recipe AP 11-591 0 4 Tr Tr N 0.06 0.01 0.7 0.8 1.5 0.07 Tr 6 0.21 1.3 1
Mince pies, retail 10 samples, 8 products AS 25 16 28 Tr 2.06 0.11 0.01 1.0 0.7 1.7 0.04 Tr 14 0.20 2.4 Tr
Mincemeat 10 samples of the same brand SC 17-080 0 9 2 Tr N 0.04 0.02 0.4 0.1 0.5 0.10 Tr 8 0.03 Tr Tr
Mincemeat, vegetarian, homemade Recipe S 17-586 0 487 81 0.0 N N N N 0.1 N N Tr N N N 4
Minibreads, toasted, retail 10 samples, 6 products, including bruschettinne and crostini AM 0 Tr Tr 0.0 2.93 0.09 0.02 1.5 2.1 3,6 0.10 Tr 21 0.60 2.0 0
Mint sauce 8 samples, 4 brands WCN 17-319 0 Tr Tr 0.0 Tr Tr Tr Tr 0.3 0.3 Tr 0.0 Tr Tr Tr Tr
Mint sauce, homemade Recipe WC 17-613 0 129 22 0.0 0.87 0.02 0.06 0.2 N N N 0.0 19 N N 5
Mint, dried 10 samples and calculation from fresh H 0 4830 800 0.0 N N N N N N N 0.0 N N N Tr
Mint, fresh Literature sources H 50-842 0 740 123 0.0 5.00 0.12 0.33 1.1 N N N 0.0 110 N N 31
Mixed curry spices Recipe, equal quantities of curry powder, garam masala, paprika and chilli powder H 13-872 0 11946 1991 0.0 N 0.30 0.69 6.9 N N N 0.0 33 N N 1
Mixed herbs, dried Recipe; Equal quantities of Marjoram, Parsley, Sage and Thyme H 13-871 0 8100 1350 0.0 N N 0.34 5.0 N N N N N N N 43
Molasses Literature sources SC 0 0 0 0.0 0.41 0.04 Tr 0.9 0.0 0,9 0.67 0.0 0 0.80 Tr 0
Monkfish, flesh only, grilled Calculated from raw, pieces from tail end JA Tr Tr Tr Tr N 0.04 0.08 N 4.3 N N N N N N Tr
Monkfish, flesh only, grilled, weighed with bones Calculated from grilled 16-093 JA Tr Tr Tr Tr N 0.03 0.06 N 3.3 N N N N N N Tr
Monkfish, flesh only, raw Literature sources JA Tr Tr Tr Tr N 0.03 0.06 N 2.9 N N N N N N Tr
Mooli paratha, homemade 5 samples, radish filled flatbread AF N 58 N N 2.87 0.14 0.09 2.2 N N N 0.0 12 0.49 4.0 Tr
Moussaka, homemade Recipe MR 19-412 N 126 N N N 0.07 0.12 1.5 1.7 3.2 0.12 0.8 9 0.43 N 3
Moussaka, retail, reheated 8 samples, 4 brands of beef and lamb. 20-23% meat, chilled/frozen/longlife MR 19-248 40 235 79 0.3 N 0.05 0.19 1.5 1.5 3.0 0.15 1.0 8 0.48 2.0 N
Moussaka, vegetable, homemade Recipe DR 15-542 41 89 56 0.2 N 0.09 0.11 0.5 0.5 1.0 0.16 0.4 17 0.47 N 3
Moussaka, vegetable, retail 7 samples, 3 brands; cooked in conventional and microwave ovens according to packet directions DR 15-206 N N N N N 0.06 0.07 0.7 1.3 2.0 0.18 Tr 12 N N N
Mousse, chocolate, low fat 7 samples, 4 brands BR 12-914 N Tr N Tr 0.79 0.12 0.26 0.2 0.8 1.0 0.01 0.0 0 0.74 2.1 0
Mousse, fruit 8 samples, assorted flavours, fresh BR 50-286 12-246 36 16 39 0.1 0.39 0.04 0.23 0.2 1.1 1.3 0.05 0.2 6 N N Tr
Muesli, Swiss style, no added sugar or salt, unfortified 6 samples, 5 products, including Jordans Natural Muesli and own brands AI 11-495 Tr Tr Tr 0.0 0.52 0.17 0.37 6.9 2.3 9,2 0.53 0.0 45 0.60 6.0 Tr
Muesli, Swiss style, unfortified 11 samples, 9 products, including Alpen and own brand AI 11-494 11-369 Tr Tr Tr 0.0 0.52 0.17 0.37 6.9 2.3 9.2 0.53 0.0 45 0.60 6.0 Tr
Muffins, American style, chocolate chip, homemade Recipe AN 11-608 122 70 130 0.4 0.90 0.09 0.13 0.6 1.3 1.9 0.07 0.5 9 0.41 4.1 1
Muffins, American, chocolate, retail 10 samples, 9 products AN 24 N N Tr 3.34 0.03 0.11 0.7 0.8 1.5 0.01 0.4 9 0.48 2.2 0
Muffins, American, not chocolate, retail 10 samples, 10 products, including blueberry, cherry, toffee AN 25 7 26 Tr 2.40 0.03 0.10 0.7 0.8 1.5 0.01 0.2 9 0.48 2.2 Tr
Muffins, bran, homemade Recipe AP 11-667 66 33 72 0.4 0.60 2.60 0.21 0.19 5.3 2.3 7.9 0.23 0.6 14 0.76 9.9 1
Muffins, English style, white 10 samples AP 11-260 65 Tr 65 Tr 0.09 0.24 0.16 2.0 2.1 4.1 0.12 Tr 41 0.50 7.0 Tr
Muffins, English style, white, toasted Calculated using a weight loss of 12.6% AP 11-260 74 Tr 74 Tr 0.10 0.27 0.18 2.3 2.4 4.7 0.14 Tr 47 0.57 8.0 Tr
Mulberries, whole fruit, raw Whole fruit FA 0 14 2 0.0 N 0.03 0.05 0.7 0.2 0,9 0.06 0.0 33 0.24 1.9 19
Mulberries, whole fruit, stewed with sugar Calculated from 700g fruit, 210g water, 84g sugar FA 0 10 2 0.0 N 0.02 0.03 0.4 0.2 0,6 0.04 0.0 5 0.14 1.1 11
Mulberries, whole fruit, stewed without sugar Calculated from 700g fruit, 210g water FA 0 11 2 0.0 N 0.02 0.03 0.5 0.2 0,7 0.04 0.0 5 0.15 1.2 12
Mullet, Grey, flesh only, grilled Calculated from raw, whole fish with guts removed JA 61 Tr 61 N N 0.07 0.18 4.4 4.8 9,2 N N N N N Tr
Mullet, Grey, flesh only, raw Literature sources JA 47 Tr 47 N N 0.06 0.15 3.8 3.7 7,5 N N N N N Tr
Mullet, Grey, grilled, weighed with bones and skin Calculated from grilled 16-096 JA 34 Tr 34 N N 0.04 0.10 2.4 2.6 5,0 N N N N N Tr
Mullet, Red, flesh only, grilled 6 samples, grilled for 7 minutes, whole fish with guts removed JA Tr Tr Tr 0.9 0.59 0.07 0.10 4.2 3.8 8,0 0.41 2.0 10 0.49 3.0 Tr
Mullet, Red, flesh only, grilled, weighed with bones and skin Calculated from grilled 16 - 099 JA Tr Tr Tr 0.4 0.28 0.03 0.05 2.0 1.8 3,8 0.19 1.0 5 0.23 1.0 Tr
Mullet, Red, flesh only, raw 6 samples, purchased whole JA Tr Tr Tr 0.8 0.51 0.08 0.08 3.6 3.5 7,1 0.42 2.0 11 0.46 2.0 Tr
Mushroom, dried Calculated from raw mushroom DI 0 N N 0.0 14.86 Tr Tr 38.7 N N Tr 0.0 Tr Tr Tr Tr
Mushrooms, Chinese, dried, raw Literature sources DG 0 0 0 0.0 N 0.37 1.32 11.3 1.6 12,9 0.53 0.0 30 2.10 N Tr
Mushrooms, Jew's ear, tender, dried, raw Literature sources; DG 0 20 3 0.0 N 0.16 0.48 4.1 1.1 5,2 N 0.0 N N N 0
Mushrooms, Jew's ear, tender, dried, soaked, raw Literature sources; DG 0 10 2 0.0 N 0.01 0.07 0.1 0.1 0,2 N 0.0 N N N 0
Mushrooms, Jew's ear, tough, dried, raw Literature sources: DG 0 N 0 0.0 N 0.17 0.32 2.2 0.6 2,8 N 0.0 N N N 0
Mushrooms, Jew's ear, tough, dried, soaked, raw Literature sources: DG 0 N 0 0.0 N 0.03 0.09 0.1 0.1 0,2 N 0.0 N N N 0
Mushrooms, oyster, raw Literature sources DG 0 0 0 0.0 N N 0.43 N 0.2 N N 0.0 N N N Tr
Mushrooms, shiitake, cooked Literature sources: DG 0 0 0 0.0 N 0.04 0.17 1.5 0.1 1,6 N 0.0 N N N Tr
Mushrooms, shiitake, dried, raw Literature sources: DG 0 0 0 0.0 N 0.30 1.27 14.1 0.5 14,6 N 0.0 N N N Tr
Mushrooms, white, fried in corn oil Calculated from 13-505 and 17-033 DG 50-787 0 Tr Tr 0.0 1.88 0.40 0.15 0.39 3.6 0.7 4.3 0.11 0.0 26 2.73 13.4 1
Mushrooms, white, fried in rapeseed oil Calculated from raw, cooked for 6.5-10 minutes. Water and fat analysed, 2011 DG 50-785 0 Tr Tr 0.0 2.41 0.40 0.15 0.39 3.6 0.7 4.3 0.11 0.0 26 2.73 13.4 1
Mushrooms, white, fried in salted butter Calculated from 13-507 and 13-416 DG 13-416 160 85 174 0.1 0.40 0.09 0.34 2.3 0.4 2.7 0.19 Tr 11 1.40 8.0 1
Mushrooms, white, raw 11 samples, closed cap and button, UK grown and imported, pre-packed and loose DG 13-284 0 0 0 0.0 0.01 0.28 0.13 0.27 2.5 0.5 3.0 0.10 0.0 40 2.38 11.7 1
Mushrooms, white, stewed in unsalted water As raw, stewed for 5-10 minutes DG 13-285 0 0 0 0.0 0.01 0.27 0.09 0.26 1.8 0.8 2.6 0.06 0.0 15 1.29 10.9 Tr
Mussels in white wine sauce, cooked 6 samples, 6 products, frozen and chilled JM 10 3 11 Tr 0.84 0.05 0.18 0.8 1.8 2.6 0.03 9.4 26 0.39 4.8 Tr
Mussels, purchased cooked 7 samples, 6 products, frozen and chilled JM 16-256 117 Tr 117 Tr 1.72 0.02 0.26 1.0 4.6 5.6 0.03 10.6 25 0.32 11.0 Tr
Mussels, raw Purchased alive JM 16-255 N Tr N Tr 0.74 0.02 0.35 1.6 2.6 4.2 0.08 19.0 37 0.39 7.0 Tr
Mustard and cress, raw Leaves and cut stems DG 50-788 0 1280 215 0.0 0.70 88.00 0.04 0.04 1.0 0.3 1.3 0.15 0.0 60 N N 33
Mustard leaves, boiled in unsalted water Literature sources DG 0 335 56 0.0 N 0.04 0.07 0.5 N N N 0.0 N 0.12 N 26
Mustard leaves, raw Literature sources; DG 0 500 83 0.0 2.01 0.07 0.13 0.8 N N N 0.0 N 0.21 N 71
Mustard powder 2 brands WY 50-843 13-866 13-838 0 N N 0.0 N N N N 8.5 N N 0.0 0 N N 0
Mustard seeds Literature sources H 0 37 6 0.0 N 0.54 0.38 7.9 8.5 16,4 N 0.0 0 N N 0
Mustard, powder, made up Made up with an equal volume of water WY 0 N N 0.0 N N N N 4.3 N N 0.0 0 N N 0
Mustard, smooth 10 samples, 7 types including English and French WY 50-1180 0 N N 0.0 N N N N 2.1 N N 0.0 0 N N 0
Mustard, wholegrain 9 samples, 5 brands WY 50-1181 0 N N 0.0 N N N N 2.4 N N 0.0 0 N N 0
Nectarines, flesh and skin, raw 11 samples, imported FA 14-297 0 155 26 0,0 0,45 2,50 0,02 0,02 0,7 0,1 0,8 0,04 0,0 8 0,39 0,1 3
Nectarines, flesh and skin, raw, weighed with stones Calculated from 14-380 FA 14-310 0 143 24 0,0 0,41 2,30 0,02 0,02 0,6 0,1 0,7 0,04 0,0 7 0,36 0,1 3
Noodles, egg, dried, raw 10 samples, 6 products. Fine, medium and thick noodles AD 11-055 4 43 11 0.2 0.53 0.12 0.02 3.3 2.5 5.8 0.15 Tr 19 0.60 4.0 0
Noodles, egg, fine, dried, boiled in unsalted water Calculated from medium cooked noodles AD Tr 0 Tr 0.1 0.27 Tr Tr 0.5 1.1 1.5 0.01 Tr 5 0.23 0.8 0
Noodles, egg, fried with spring onions, homemade Recipe AD 11-626 Tr 35 6 0.1 2.82 0.00 0.00 0.5 1.2 1.8 0.01 Tr 6 0.26 0.9 1
Noodles, egg, medium, dried, boiled in unsalted water 6 samples, 2 products AD 11-056 Tr Tr Tr 0.1 0.35 Tr Tr 0.6 1.4 2.0 0.01 Tr 6 0.30 1.0 0
Noodles, egg, thick, dried, boiled in unsalted water Calculated from medium cooked noodles AD Tr 0 Tr 0.1 0.30 Tr Tr 0.5 1.2 1.7 0.01 Tr 5 0.26 0.9 0
Noodles, rice, fine, dried, boiled in unsalted water 8 samples, 3 products AD 0 0 0 0.0 0.09 Tr Tr 0.1 0.8 0.9 0.01 0.0 3 Tr Tr 0
Nougat, homemade Recipe SEC 17-592 24 20 27 0.6 0.88 0.12 0.12 0.3 1.3 1.6 N 0.5 N N N 0
Nut and rice roast, mixed nuts with egg, homemade Recipe from review of recipe collection. Mixed nuts DR 14 12 16 0.1 2.88 0.20 0.23 4.4 2.7 7,1 N 0.2 24 N N Tr
Nut and rice roast, mixed nuts, homemade Recipe from review of recipe collection. Mixed nuts DR 0 13 2 0.0 3.00 0.21 0.21 4.7 2.6 7,3 N 0.0 24 N N Tr
Nut and seed roast, mixed nuts and sunflower seeds with egg, homemade Recipe from review of recipe collection DR 16 16 19 0.2 6.72 0.32 0.25 4.2 3.0 7,2 0.19 0.2 23 0.57 21.9 Tr
Nut and seed roast, mixed nuts and sunflower seeds, homemade Recipe from review of recipe collection DR 0 17 3 0.0 7.16 0.34 0.24 4.5 2.8 7,3 0.20 0.0 23 0.49 22.2 Tr
Nut and vegetable roast, mixed nuts with egg, homemade Recipe from review of recipe collection DR 14 790 146 0.1 3.16 0.19 0.22 4.0 2.5 6,5 0.22 0.2 24 0.64 23.5 1
Nut and vegetable roast, mixed nuts, homemade Recipe from review of recipe collection DR 0 850 142 0.0 3.29 0.19 0.21 4.3 2.3 6,6 0.23 0.0 24 0.57 23.9 2
Nut croquettes, fried in sunflower oil, homemade Recipe from review of recipe collection DR 0 6 1 0.0 7.83 0.16 0.12 4.1 1.9 6,0 0.17 0.0 15 0.81 23.6 1
Nut croquettes, fried in vegetable oil, homemade Recipe from review of recipe collection DR 0 6 1 0.0 4.67 0.16 0.12 4.1 1.9 6,0 0.17 0.0 15 0.75 19.5 1
Nut cutlets, retail, fried in sunflower oil Recipe from manufacturer DR 0 520 87 0.0 7.68 0.12 0.10 1.4 1.1 2,5 N 0.0 9 0.41 6.8 1
Nut cutlets, retail, fried in vegetable oil Recipe from manufacturer DR 0 520 87 0.0 5.18 0.12 0.10 1.4 1.1 2,5 N 0.0 9 0.41 6.8 1
Nut cutlets, retail, grilled Recipe from manufacturer DR 0 550 92 0.0 2.94 0.12 0.08 1.2 1.1 2,3 N 0.0 10 0.35 5.8 1
Nut roast, homemade Recipe from review of recipe collection. DR 15-374 0 17 3 0.0 6.56 0.51 0.31 6.2 2.9 9.1 0.28 Tr 89 1.00 29.3 0
Nut roast, mixed nuts with egg, homemade Recipe from review of recipe collection. DR 16 14 18 0.2 3.17 0.19 0.26 4.7 2.9 7,6 0.24 0.2 26 0.70 29.7 Tr
Nut, mushroom and rice roast, homemade Recipe adapted from a recipe from Leeds Polytechnic DR 0 805 134 0.0 2.50 0.17 0.18 3.4 1.7 5,1 N Tr 20 N N 1
Nutmeg, ground Literature sources H 13-840 0 60 10 0.0 N 0.35 0.06 1.3 N N 0.16 0.0 76 N N 3
Nuts, mixed Calculated as plain peanuts 68%, almonds 17%, cashews 8% and hazelnuts 7% GA 14-827 50-985 0 0 0 0.0 12.78 0.89 0.22 10.0 5.0 15.0 0.51 0.0 93 2.07 66.1 0
Oatcakes, homemade Recipe AM 11-639 104 66 115 0.1 0.71 0.80 0.91 0.05 0.7 2.4 3.1 0.29 0.0 28 0.66 16.5 Tr
Oatcakes, plain, retail 10 samples, 7 products, Nairns and own label AM 11-518 0 0 0 0.0 2.52 0.32 0.09 0.7 2.3 3,0 0.10 0.0 26 1.00 17.0 0
Octopus, raw Literature sources JM 5 0 5 Tr N 0.07 0.07 5.0 3.8 8,8 0.36 N N N N 0
Oil, coconut Mean of 35 samples OC 50-320 0 Tr Tr 0.0 0.66 1.00 Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr 0
Oil, cod liver Mean of 20 samples OC 17-032 50-321 18000 Tr 18000 210.0 20.00 0.30 Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr 0
Oil, corn Mean of 42 samples OC 50-322 17-419 0 Tr Tr 0.0 17.24 3.00 Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr 0
Oil, cottonseed Mean of 55 samples OC 50-323 0 Tr Tr 0.0 42.77 Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr 0
Oil, evening primrose Mean of 35 samples OC 17-420 0 Tr Tr 0.0 N Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr 0
Oil, grapeseed Mean of 23 samples OC 17-436 0 Tr Tr 0.0 N Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr 0
Oil, hazelnut Mean of 10 samples OC 17-437 0 Tr Tr 0.0 N Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr 0
Oil, olive Mean of 35 samples; including virgin and extra virgin olive oil OC 50-324 0 N N 0.0 5.10 57.50 Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr 0
Oil, palm Mean of 55 samples OC 50-325 0 Tr Tr 0.0 33.12 7.90 Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr 0
Oil, peanut (groundnut) Mean of 71 samples OC 50-326 0 Tr Tr 0.0 15.16 Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr 0
Oil, rapeseed Mean of 100 samples OC 50-327 0 Tr Tr 0.0 22.21 112.50 Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr 0
Oil, safflower Mean of 28 samples OC 50-329 17-438 0 Tr Tr 0.0 40.68 3.40 Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr 0
Oil, sesame Mean of 22 samples and literature sources OC 50-330 0 Tr Tr 0.0 N 0.01 0.07 0.1 Tr 0,1 Tr 0.0 Tr Tr Tr 0
Oil, soya Mean of 39 samples OC 50-331 0 Tr Tr 0.0 16.06 131.00 Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr 0
Oil, sunflower Mean of 46 samples OC 50-332 0 Tr Tr 0.0 49.22 6.30 Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr 0
Oil, vegetable, average Based on rapeseed oil - most vegetable oils are made from rapeseed oil OC 17-489 0 Tr Tr 0.0 22.21 112.50 Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr 0
Oil, walnut Mean of 13 samples OC 17-437 0 Tr Tr 0.0 N Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr 0
Oil, wheatgerm Mean of 35 samples OC 50-334 17-440 0 Tr Tr 0.0 136.65 Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr 0
Okra with tomatoes and onion, Greek, homemade Recipe DR 15-543 0 555 93 0.0 N 0.17 0.05 0.9 0.4 1.3 0.18 0.0 43 0.25 N 13
Okra with tomatoes and onion, West Indian, homemade Recipe DR 15-544 0 657 109 0.0 N 0.17 0.05 1.0 0.5 1.5 0.19 0.0 45 0.25 N 13
Okra, boiled in unsalted water 11 samples, imported. Tops and tails removed, boiled for 4-6 minutes DG 13-301 0 465 77 0,0 N 0,13 0,05 0,9 0,3 1,2 0,19 0,0 46 0,21 2,2 16
Okra, raw Analysis and literature sources. Ends trimmed DG 50-789 0 515 85 0.0 N 0.20 0.06 1.0 0.4 1.4 0.21 0.0 88 0.25 N 21
Okra, stir-fried in corn oil Analysis and literature sources. Ends trimmed, sliced and fried 5 minutes DG 50-791 0 560 94 0.0 4.50 0.17 0.06 0.9 0.6 1.5 0.20 0.0 83 0.23 N 21
Olives, green, in brine, drained, flesh and skin Bottled, drained; flesh and skin, green FA 14-173 0 180 30 0.0 1.99 Tr Tr Tr 0.1 0.1 0.02 0.0 Tr 0.02 Tr 0
Olives, green, in brine, drained, flesh and skin, weighed with stones Calculated from 14-340 using edible portion of 0.80 FA 14-174 0 145 24 0.0 1.59 Tr Tr Tr 0.1 0.1 0.02 0.0 Tr 0.02 Tr 0
Omelette, cheese, homemade Recipe. Ref. Wiles et al. (1980) CD 12-922 196 48 204 1.9 3.71 0.06 0.36 Tr 4.2 4.2 0.12 2.3 29 0.82 12.6 Tr
Omelette, curried, homemade Recipe CDE 12-930 424 230 462 2.2 1.49 0.08 0.28 0.3 0.2 0.5 0.09 1.7 24 0.82 6.6 0
Omelette, plain, homemade Recipe CD 12-921 109 Tr 109 2.8 5.38 0.07 0.35 Tr 2.9 2.9 0.10 2.3 28 0.99 16.9 0
Omelette, Spanish, homemade Recipe CD 12-932 43 219 80 1.1 1.80 0.12 0.16 0.5 1.4 1.9 0.13 0.9 26 0.63 N 29
Onion sauce, made with semi-skimmed milk, homemade Recipe WCD 17-526 N 40 N N N 0.04 0.15 0.3 0.6 0.9 0.07 0.6 7 0.41 2.4 2
Onion sauce, made with skimmed milk, homemade Recipe WCD 17-571 N 34 N N N 0.04 0.14 0.3 0.6 0.9 0.07 0.5 7 0.31 2.0 2
Onion sauce, made with whole milk, homemade Recipe WCD 17-525 N 35 N N N 0.04 0.18 0.3 0.6 0.9 0.07 0.7 6 0.41 2.3 2
Onions, baked Calculated from 13-499 using weight loss of 20%, baked for 90 minutes at 180C DG 13-305 0 12 2 0.0 0.36 0.11 0.02 0.3 0.3 0.6 0.10 0.0 11 0.04 1.0 3
Onions, boiled in unsalted water 22 samples, autumn and winter, UK grown and imported, pre-packed and loose DG 13-306 0 5 1 0.0 0.31 0.03 Tr 0.3 0.2 0.5 0.07 0.0 8 0.06 0.7 4
Onions, dried, raw Calculated from raw (13-499) DG 13-308 0 88 15 0.0 2.54 0.23 Tr 0.8 2.4 3.2 N 0.0 N 0.70 N 33
Onions, fried in butter Calculated from 13-592 and estimated from 13-417 D 13-417 N N N N N 0.12 0.03 0.4 0.4 0.8 0.10 0.0 7 0.04 1.1 3
Onions, fried in corn oil Calculated from fried in sunflower oil and from corn oil DG 13-307 0 14 2 0.0 1.18 0.12 0.03 0.4 0.4 0.8 0.10 0.0 7 0.04 1.1 3
Onions, fried in lard Calculated from fried in sunflower oil and lard DG 13-418 0 14 2 0.0 0.34 0.12 0.03 0.4 0.4 0.8 0.10 0.0 7 0.04 1.1 3
Onions, fried in rapeseed oil Calculated from 13-501 DG 50-794 0 14 2 0.0 1.44 0.12 0.03 0.4 0.4 0.8 0.10 0.0 7 0.04 1.1 3
Onions, fried in sunflower oil Calculated from raw, fried for 5-10 minutes. Nitrogen, fat and water analysed, 2011 DG 0 14 2 0.0 2.85 0.12 0.03 0.4 0.4 0.8 0.10 0.0 7 0.04 1.1 3
Onions, pickled, drained 10 samples, 7 brands DG 50-797 0 10 2 0.0 0.31 0.02 Tr 0.1 0.2 0.3 0.10 0.0 14 N N Tr
Onions, raw 22 samples, autumn and winter, UK grown and imported, pre-packed and loose DG 13-304 0 10 2 0.0 0.29 0.11 0.02 0.3 0.3 0.6 0.10 0.0 11 0.04 1.0 3
Orange juice, ambient, UHT 11 samples, 9 brands, including ‘smooth’ and ‘with bits’ FC 14-301 0 40 7 0.0 0.15 0.33 0.02 0.4 Tr 0.4 0.04 0.0 32 0.19 0.7 31
Orange juice, chilled 10 samples, 8 brand, premium and from concentrate including 'smooth' and 'with bits' FC 14-301 0 40 7 0.0 0.15 0.28 0.02 0.4 Tr 0.4 0.06 0.0 22 0.15 0.7 40
Orange juice, freshly squeezed Strained juice from fresh oranges FC 14-281 0 55 9 0.0 0.35 0.08 0.02 0.2 0.1 0.3 0.05 0.0 28 0.27 1.0 48
Orange juice, freshly squeezed, weighed as whole fruit Calculated from 14-281 FC 14-282 0 25 4 0.0 0.16 0.04 0.01 0.1 Tr 0,1 0.02 0.0 13 0.12 0.5 22
Orange roughy, raw Literature sources JC N Tr N N N N N N 2.7 N N N N N N Tr
Oranges, flesh only 22 samples, early and late winter, including Navel and Valencia FA 14-298 0 55 9 0.0 0.35 0.05 0.22 0.03 0.5 0.1 0.6 0.05 0.0 33 0.27 1.0 52
Oranges, flesh only, weighed with peel and pips Calculated from 14-327 using edible conversion factor of 0.71 FA 14-311 0 39 7 0.0 0.25 0.04 0.16 0.02 0.4 0.1 0.5 0.04 0.0 23 0.19 0.7 37
Oregano, dried, ground Literature sources H 13-842 0 1021 170 0.0 N 0.18 0.53 4.6 N N 1.04 0.0 237 0.92 N 2
Oregano, fresh 4 samples and calculation from dried H 13-841 Tr 206 34 0.0 N 0.04 0.11 0.9 N N 0.21 0.0 48 0.19 N 45
Ortaniques, flesh only Literature sources FA 0 120 20 0.0 0.24 0.10 0.04 0.4 0.1 0,5 0.10 0.0 31 0.37 1.0 50
Ovaltine powder, made up with semi-skimmed milk Recipe. Calculated from 25g powder to 200ml milk PAA 17-565 105 N N 0.6 1.36 0.15 0.35 1.9 N 1.9 0.20 1.0 28 1.21 8.2 10
Ovaltine powder, made up with skimmed milk Recipe. Calculated from 25g powder to 200ml milk PAA 17-566 90 N N 0.6 1.33 0.15 0.34 1.9 N 1.9 0.20 1.0 28 1.06 7.7 9
Ovaltine powder, made up with whole milk Recipe. Calculated from 25g powder to 200ml milk PAA 17-564 121 N N 0.6 1.12 0.14 0.35 1.9 N N 0.20 1.0 25 1.12 7.8 6
Ovaltine, powder 6 samples, Manufacturer's data PAA 17-504 800 N 800 5.0 12.00 1.10 1.40 16.0 N N 1.40 2.5 200 6.00 50.0 80
Oxtail, meat only, stewed with added salt 12 sample MG 50-493 Tr Tr Tr Tr 0.45 0.02 0.28 3.3 6.5 9,8 0.14 2.0 9 0.90 2.0 0
Oxtail, meat only, stewed, weighed with fat and bones Calculated from oxtail stewed MG Tr Tr Tr Tr 0.17 0.01 0.11 1.3 2.5 3,8 0.05 1.0 3 0.30 1.0 0
Oxtail, raw 12 samples MG Tr Tr Tr Tr 0.29 0.03 0.29 4.5 4.3 8,8 0.27 3.0 7 1.00 1.0 0
Oysters, raw Analytical and literature sources JM 16-311 75 Tr 75 1.0 0.85 0.15 0.19 1.8 2.3 4,1 0.16 17.0 N 0.37 10.0 Tr
Oysters, raw, weighed with shells Calculated from raw 16-260 JM 11 Tr 11 0.1 0.12 0.02 0.03 0.3 0.3 0,6 0.02 2.0 N 0.05 1.0 Tr
Pak choi, steamed 16 samples, autumn and winter, UK grown and imported DG 0 328 55 0.0 0.40 0.07 0.04 0.5 0.3 0.8 0.04 0.0 80 0.14 1.0 15
Pakora, vegetable, takeaway and restaurant 11 samples, 3 from London, 3 from Birmingham, 2 from Leeds and 3 from Bradford, crispy vegetable fitters DR Tr 133 22 0.0 3.36 0.11 0.20 0.6 N N N 0.0 34 0.54 2.0 1
Pakora/bhajia, aubergine, fried in vegetable oil, homemade Recipe. Aubergine fried in chick pea flour batter DR 15-545 0 129 22 0.0 5.38 0.12 0.06 0.7 1.0 1.7 0.16 0.0 36 0.35 N 2
Pakora/bhajia, cauliflower, fried in vegetable oil, homemade Recipe. Cauliflower fried in chick pea flour batter DR 15-546 0 83 14 0.0 5.73 0.14 0.11 1.0 1.5 2.5 0.19 0.0 48 1.02 N 27
Pakora/bhajia, onion, fried in vegetable oil, homemade Recipe. Onion fried in chick pea flour batter DR 15-547 0 88 15 0.0 3.98 0.19 0.08 1.0 1.3 2.3 0.25 0.0 48 0.59 N 2
Pakora/bhajia, potato and cauliflower, fried in vegetable oil, homemade Recipe, vegetables fried in chick pea flour batter DR 15-549 0 14 2 0.0 5.10 0.16 0.07 0.8 1.3 2.1 0.25 0.0 36 0.50 N 8
Pakora/bhajia, potato, carrot and pea, fried in vegetable oil, homemade Recipe, vegetables fried in chick pea flour batter DR 15-550 0 844 141 0.0 5.73 0.23 0.08 1.1 1.5 2.6 0.20 0.0 53 0.56 N 2
Pakora/bhajia, potato, fried in vegetable oil, homemade Recipe. Potatoes fried in chick pea flour batter DR 15-548 0 111 19 0.0 4.79 0.22 0.06 0.9 1.2 2.1 0.20 0.0 37 0.62 N 6
Pakora/bhajia, spinach, fried in vegetable oil, homemade Recipe, spinach fried in chick pea flour batter DR 15-551 0 1317 220 0.0 6.17 0.22 0.13 1.6 1.8 3.4 0.27 0.0 74 0.65 N 6
Pakora/bhajia, vegetable, retail Recipe from manufacturer DR 15-232 0 965 161 0.0 3.66 72.10 0.17 0.10 1.2 1.0 2.2 0.23 0.0 30 0.53 N 7
Pakoras, homemade Recipe AT 11-711 0 743 124 0.0 2.39 0.16 0.07 1.0 1.1 2.1 0.23 0.0 41 0.62 N 6
Pancakes (served with crispy duck), pancakes only, takeaway 10 sub-samples, 2 from different establishments in each of 5 regions AT N Tr N N N 0.27 N 0.9 N N 0.05 N N N N Tr
Pancakes, savoury, made with semi-skimmed milk, homemade Recipe AT 30 7 31 0.4 1.60 0.09 0.22 0.6 1.5 2.1 0.09 1.0 10 0.64 5.3 2
Pancakes, savoury, made with skimmed milk, homemade Recipe AT 11-712 17 Tr 17 0.4 3.08 0.58 0.08 0.22 0.4 1.5 1.9 0.09 1.0 12 0.57 4.7 Tr
Pancakes, savoury, wholemeal, made with whole milk, homemade Recipe AT 11-714 44 11 46 0.4 3.14 0.82 0.09 0.23 1.0 1.7 3.3 0.14 1.0 13 0.72 5.7 1
Pancakes, stuffed with vegetables, homemade Tomato, mushroom and onion stuffing. Recipe adapted from a recipe from Leeds Polytechnic DR 15-376 15 144 39 0.2 1.34 0.12 0.14 0.9 0.9 1.8 0.11 0.5 12 0.54 4.1 4
Pancakes, stuffed with vegetables, wholemeal, homemade Tomato, mushroom and onion stuffing. Recipe adapted from a recipe from Leeds Polytechnic DR 15-552 21 147 46 0.2 2.08 0.12 0.12 1.0 1.0 2.0 0.13 0.5 14 0.58 4.3 3
Pancakes, sweet, made with semi skimmed milk, homemade Recipe AS 17 Tr 17 0.4 3.13 0.07 0.20 0.4 1.4 1.8 0.08 0.9 11 0.52 4.5 Tr
Pancakes, sweet, made with skimmed milk, homemade Recipe AS 11-702 17 Tr 17 0.4 3.13 0.57 0.07 0.20 0.4 1.4 1.9 0.08 0.9 11 0.52 4.5 Tr
Pancakes, sweet, made with whole milk, homemade Recipe AS 11-601 41 9 42 0.4 3.17 0.96 0.07 0.20 0.4 1.4 1.9 0.08 0.9 10 0.57 4.5 1
Pangasius, flesh only, baked Calculated from 16-382 and 31.9% weight loss JA Tr Tr Tr 2.0 0.34 0.02 0.07 7.4 5.1 12.6 0.16 1.4 12 0.77 50.0 Tr
Pangasius, flesh only, poached Calculated from 16-382 and 27.2% weight loss JA Tr Tr Tr 1.9 0.32 0.02 0.08 7.8 4.8 12.7 0.16 1.4 14 0.73 46.9 Tr
Pangasius, flesh only, raw 6 samples, 6 products, frozen and chilled. Also known as Vietnamese river cobbler and basa JA Tr Tr Tr 1.4 0.23 0.02 0.06 6.3 3.5 9.8 0.12 1.0 10 0.66 37.9 Tr
Papadums, takeaway 10 samples from different outlets AF 11-464 N N N 0.0 3.70 0.35 0.09 0.6 1.8 2.4 0.05 0.0 23 0.73 4.8 0
Papaya, flesh only, raw 11 samples, imported, ripe FA 14-180 0 466 78 0,0 0,35 0,03 0,04 0,3 0,1 0,4 0,03 0,0 1 0,22 0,3 68
Papaya, flesh only, raw, weighed with skin and pips Calculated from 14-390 FA 14-181 0 280 47 0,0 0,21 0,02 0,02 0,2 0,1 0,3 0,02 0,0 1 0,13 0,2 41
Papaya, unripe, green flesh, raw Literature sources DG 0 7 1 0.0 N 0.01 0.02 0.2 N N N 0.0 N 0.22 N 31
Paprika Literature sources H 13-843 0 29553 4926 0.0 N 0.33 1.23 10.1 N N 2.14 0.0 49 2.51 N 1
Paratha, homemade Recipe AF 11-630 153 97 169 0.1 0.86 0.18 0.06 2.2 1.7 3.9 0.19 0.0 14 0.34 2.8 Tr
Parrot fish, raw Literature sources JA N Tr N N N 0.06 0.10 1.4 3.7 5,1 0.30 3.0 N N N Tr
Parsley, dried Literature sources H 0 21750 3625 0.0 9.15 0.33 0.32 5.4 2.5 7,9 0.38 0.0 N 1.61 2.1 120
Parsley, fresh Tough stalks removed H 50-846 0 4040 673 0.0 1.70 548.00 0.23 0.06 1.0 0.5 1.5 0.09 0.0 170 0.30 0.4 190
Parsnip, boiled in unsalted water 11 samples, UK, ends trimmed and peeled. Cut into chunks or slices, boiled for 8-12 minutes DG 13-454 0 30 5 0,0 1,26 0,06 0,02 0,6 0,3 0,9 0,16 0,0 49 0,35 Tr 10
Parsnip, raw Ends trimmed and peeled DG 50-799 0 30 5 0.0 1.00 0.05 0.23 0.01 1.0 0.5 1.5 0.11 0.0 87 0.50 0.1 17
Parsnip, roasted in rapeseed oil Calculated from boiled. Fat and water analysed, 2017. 11 samples, UK, ends trimmed and peeled. Cut into quarters or halves and coated with 1 tbsp rapeseed oil, roasted for 35-55 minutes DG 0 59 10 0,0 2,10 0,12 0,04 1,2 0,5 1,7 0,31 0,0 96 1,00 Tr 20
Partridge, meat only, roasted Meat from dressed carcase MCI 50-452 N N N N N N N N 6.9 N N N N N N 0
Partridge, meat only, roasted, weighed with bone Calculated from roast, meat only 18-381 MCI 50-453 N N N N N N N N 4.1 N N N N N N 0
Passion fruit juice Literature sources FC 0 800 135 0.0 N 0.01 0.07 0.7 0.1 0,8 N 0.0 N N N 21
Passion fruit, flesh and pips Analysis and literature sources; FA 50-933 0 750 125 0.0 N 0.03 0.12 1.5 0.4 1.9 N 0.0 N N N 23
Passion fruit, flesh and pips, weighed with skin Calculated from 14-178 FA 50-934 0 460 77 0.0 N 0.02 0.07 0.9 0.2 1,1 N 0.0 N N N 14
Pasta and sauce mixes, dried, raw 10 samples, 10 products, pasta with sauce including cheese, meat and vegetables AD 19 112 37 0.2 0.81 1.08 0.20 3.5 2.1 5.6 0.08 Tr 42 0.90 3.0 Tr
Pasta shapes, coloured, flavoured, dried, raw 10 samples, including spirali, farfalle, fusilli, penne, pennette AD Tr 73 12 0.0 0.30 0.17 0.03 2.7 2.2 4.9 0.12 0.0 26 0.60 Tr 0
Pasta with ham and mushroom sauce, homemade Recipe MR 19-413 65 39 72 Tr 0.18 0.12 0.11 1.4 1.2 2.7 0.07 0.3 11 0.18 0.9 Tr
Pasta with meat and tomato sauce, homemade Recipe MR 19-347 Tr 148 25 0.1 0.97 0.02 0.04 1.7 1.4 3.1 0.12 0.3 6 0.32 0.9 Tr
Pasta, egg, fresh, filled with cheese and tomato, boiled in unsalted water 10 samples, 7 products, including tortelloni and ravioli AD 11-451 80 N N 0.3 0.91 0.08 0.08 0.8 1.9 2.7 0.02 Tr 10 0.40 2.0 Tr
Pasta, egg, fresh, filled with cheese only, boiled in unsalted water 10 samples, 5 products, including tortelloni, torellini and ravioli AD 11-451 77 21 81 0.3 0.91 0.07 0.10 0.8 2.1 2.9 0.02 Tr 10 0.50 2.0 0
Pasta, egg, fresh, filled with green vegetables/herbs and cheese, boiled in unsalted water 10 samples, 9 products, including tortellini and ravioli AD 11-451 48 184 79 0.2 1.03 0.08 0.08 0.7 1.7 2.4 0.02 Tr 12 0.40 1.0 Tr
Pasta, egg, fresh, filled with meat, boiled in unsalted water 10 samples, 9 products, including tortellini and cappelletti and chicken, ham, beef and bacon fillings AD 22 11 24 0.3 0.62 0.58 0.09 1.4 2.0 3.4 0.12 Tr 24 0.50 2.0 Tr
Pasta, egg, fresh, filled with mushrooms, boiled in unsalted water 10 samples, 8 products, including ravioli, fagottini, tortellini AD 11-451 Tr Tr 0 Tr N 0.07 0.11 1.0 1.8 2.8 0.03 Tr 10 0.60 2.0 0
Pasta, egg, fresh, raw 10 samples, 10 products, including tagliatelle, penne, conchiglie, spaghetti, fusilli AD 11-449 17 Tr 17 0.3 0.52 0.15 0.09 2.1 2.3 4.4 0.01 Tr 18 0.80 1.0 0
Pasta, egg, white, dried, raw 10 samples, including farfalle, spaghetti, penne, lasagne, tagliatelle AD 14 12 16 0.3 0.53 0.16 0.08 2.6 2.6 5.2 0.12 Tr 35 1.10 1.0 0
Pasta, egg, white, tagliatelle, fresh, boiled in unsalted water 10 samples, 6 products AD 8 Tr 8 0.1 0.26 0.08 0.04 0.7 1.1 1.8 0.01 Tr 6 0.40 2.0 0
Pasta, plain, fresh, boiled 12 Samples, 8 brands including spaghetti, tagliatelle, lasagne, linguine and fusilli AD 11-397 0 0 0 0.0 Tr 0.06 0.03 0.7 1.0 1.7 0.02 0.0 4 Tr Tr 0
Pasta, ravioli, meat filling, canned in tomato sauce 8 samples, 7 products AD 11-621 0 78 13 Tr 0.41 0.07 0.06 0.8 0.6 1.4 0.09 Tr 3 0.20 6.0 Tr
Pasta, spaghetti, canned, in tomato sauce 10 samples, 9 products AD 11-357 0 88 15 0.0 0.29 0.09 0.01 0.9 0.3 1.2 0.06 Tr 4 0.20 1.0 Tr
Pasta, white, twists, fusilli, dried, boiled in unsalted water 10 samples, 8 products AD 0 0 0 0.0 0.08 Tr 0.03 1.1 1.3 2.4 0.02 0.0 5 0.30 Tr 0
Pasta, white, dried, boiled in unsalted water Including pasta tubes, shells, bows and macaroni. Calculated from pasta, white, dried, raw using 106.3% weight gain AD 0 0 0 0.0 0.15 0.08 0.01 1.6 1.2 2.8 0.07 0.0 9 0.39 0.5 0
Pasta, white, dried, raw 12 samples, including penne, fusilli, conchiglie, tagliatelle, spaghetti AD 11-447 11-452 0 0 0 0.0 0.30 0.21 0.17 0.03 3.3 2.4 5.7 0.14 0.0 19 0.80 1.0 0
Pasta, white, spaghetti, dried, boiled in unsalted water 10 samples, 10 products AD 11-453 0 0 0 0.0 0.11 0.05 0.08 0.01 0.9 0.8 1.7 0.01 0.0 8 0.20 1.0 0
Pasta, white, twists, fusilli, dried, boiled in salted water 10 samples, 8 products AD 0 0 0 0.0 0.08 Tr 0.03 1.1 1.3 2.4 0.02 0.0 5 0.30 Tr 0
Pasta, wholewheat, spaghetti, dried, boiled in unsalted water 10 samples, 9 products AD 11-455 0 0 0 0.0 0.25 0.11 0.02 1.8 1.2 3.0 0.02 0.0 8 0.30 2.0 0
Pasta, wholewheat, spaghetti, dried, raw 10 samples, 9 products AD 11-454 0 0 0 0.0 0.60 0.33 0.06 5.6 3.2 8.8 0.31 0.0 29 0.80 4.0 0
Pastichio Recipe. Greek dish. Macaroni, lentil and vegetables with white sauce. DR 15-553 69 133 91 0.2 N 0.10 0.14 0.8 1.4 2.2 0.13 0.4 11 0.56 N 7
Pastries, Asian 5 samples, assorted sata pastries AP N N N 0.09 0.16 0.4 1.2 1,6 N 0.0 N N N 0
Pastries, chocolate eclairs, cream filled, retail 10 samples, 7 products AP 11-247 240 90 255 0.3 1.25 0.10 0.19 0.3 1.2 1,5 0.03 0.3 11 0.30 5.0 Tr
Pastries, chocolate eclairs, fresh, homemade Recipe AP 11-657 N 188 N N N 0.05 0.13 0.3 0.9 1.2 0.04 0.6 8 0.29 3.6 Tr
Pastries, cream filled, retail 10 samples, 6 products, including fresh cream slices and horns AP 11-654 11-690 183 136 206 Tr 1.66 0.05 0.05 0.4 0.7 1.1 0.03 0.2 6 0.20 2.4 1
Pastries, Danish, retail 10 samples, 9 products, assorted shapes and flavours AP 11-538 191 81 205 Tr 3.98 0.08 0.03 0.8 0.9 1.8 0.04 0.1 21 0.32 3.6 0
Pastries, Greek, baklava, retail 7 samples, 7 products, assorted baklava AP 11-248 N N N N 3.03 0.09 0.04 1.0 1.0 2,0 N N 9 0.20 6.4 N
Pastry, cheese, shortcrust, homemade Recipe AO 11-650 353 194 385 0.3 0.90 0.14 0.15 0.8 3.3 4.1 0.12 0.9 13 0.35 2.4 Tr
Pastry, choux, cooked, homemade Recipe AO 11-652 N 131 N N N 0.29 0.11 0.19 0.6 2.1 2.7 0.09 1.1 12 0.52 8.2 0
Pastry, choux, uncooked, homemade Recipe AO N 85 14 N N 0.19 0.09 0.15 0.4 1.4 1.8 0.08 0.7 16 0.45 5.4 0
Pastry, filo, retail, cooked Calculated from uncooked, using weight loss of 23.6% AO 0 Tr Tr 0.0 0.39 0.26 0.03 1.2 1.8 3.0 0.08 0.0 15 0.52 2.7 Tr
Pastry, filo, retail, uncooked 6 samples, 4 products; frozen and chilled AO 0 Tr Tr 0.0 0.30 0.20 0.02 1.0 1.4 2.3 0.06 0.0 11 0.40 2.1 Tr
Pastry, flaky, cooked, homemade Recipe AO 11-583 427 271 472 0.4 1.17 0.13 0.06 1.0 1.2 2.2 0.08 0.1 5 0.22 1.1 1
Pastry, flaky, uncooked, homemade Recipe AO 11-582 323 205 357 0.3 0.89 0.13 0.05 0.8 0.9 1.7 0.08 0.1 7 0.22 0.9 1
Pastry, flaky/puff, retail, cooked Calculated from uncooked, using weight loss of 21.1% AO 0 Tr Tr 0.0 2.52 0.09 0.01 0.9 1.3 2.2 0.05 0.0 Tr 0.27 2.4 Tr
Pastry, flaky/puff, retail, uncooked 10 samples, 9 products; frozen and chilled, block and ready rolled AO 11-224 0 Tr Tr 0.0 1.99 0.07 0.01 0.7 1.0 1.7 0.04 0.0 Tr 0.22 1.9 1
Pastry, shortcrust, cooked, homemade Recipe AO 11-585 337 214 373 0.3 1.06 0.15 0.05 1.1 1.4 2.5 0.09 0.1 6 0.25 1.3 Tr
Pastry, shortcrust, retail, cooked Calculated from uncooked, using weight loss of 17.2% AO 0 Tr Tr 0.0 3.94 0.10 0.01 1.0 1.3 2.3 0.05 0.0 8 0.47 2.3 Tr
Pastry, shortcrust, retail, uncooked 10 samples, 9 products; frozen and chilled, block and ready rolled AO 11-227 0 Tr Tr 0.0 3.26 0.09 0.01 0.8 1.1 1.9 0.04 0.0 6 0.39 1.9 1
Pastry, shortcrust, uncooked, homemade Recipe AO 11-584 288 183 319 0.3 0.91 0.17 0.05 1.0 1.2 2,2 0.11 0.1 10 0.28 1.1 Tr
Pastry, wholemeal, cooked, homemade Recipe. Ref. Wiles et al. (1980) AO 11-587 334 212 369 0.3 1.13 0.19 0.08 3.3 2.1 5.4 0.26 0.1 9 0.54 5.1 Tr
Pastry, wholemeal, uncooked, homemade Recipe. Ref. Wiles et al. (1980) AO 11-586 289 183 320 0.3 0.97 0.22 0.08 3.0 1.8 4.8 0.30 0.1 16 0.61 4.4 Tr
Pasty, vegetable, homemade Recipe from dietary survey records DR 15-377 0 720 120 0.0 2.09 0.11 0.01 0.7 0.8 1.5 0.06 0.0 13 0.36 1.3 5
Pasty, vegetable, wholemeal, homemade Recipe from dietary survey records DR 15-554 167 826 305 0.2 0.69 0.15 0.05 1.9 1.2 3.1 0.16 0.1 14 0.40 2.7 5
Pate, liver 20 samples including canned MI 19-143 50-517 7300 130 7322 1.2 N 0.95 0.10 1.17 1.9 2.8 4.7 0.25 8.0 99 2.10 14.0 N
Pate, meat, reduced fat 11 samples, assorted types; pork meat and liver based. 70-80% meat MI 50-518 5930 N 5930 N 0.77 0.46 1.12 7.1 2.2 9,3 0.35 12.0 31 2.68 27.0 18
Pate, tuna Calculated from manufacturers' proportions and label data JR 16-308 N N N N N 0.02 0.09 10.1 3.2 13.3 0.34 3.0 4 0.22 1.0 1
Patra leaves, raw 3 samples DG 0 6400 1065 0.0 N 0.13 0.30 0.6 0.6 1,2 N 0.0 39 N N 140
Pavlova, toffee/chocolate, no fruit 10 samples, 6 products, frozen BR 12-403 155 50 163 Tr 1.00 0.06 0.12 0.2 0.8 1.0 Tr Tr 8 N N 0
Pavlova, with fruit and cream 12 samples, 7 brands, including raspberry, strawberry and tropical fruits, frozen BR 12-404 75 44 82 N 0.21 0.03 0.18 0.2 1.0 1.2 Tr Tr 10 0.38 1.3 5
Peach melba, homemade Recipe BP 12-451 73 75 86 0.1 0.49 0.07 0.14 0.3 0.4 0.7 0.02 0.3 6 0.24 1.6 3
Peaches, canned in juice, whole contents 10 samples, 7 brands; halves and slices. Drained proportion = 0.68 FA 50-940 0 67 11 0.0 N 0.01 0.01 0.6 0.1 0.7 0.02 0.0 2 0.06 0.2 6
Peaches, canned in syrup, whole contents 10 samples, 9 brands; halves and slices. Drained proportion = 0.62 FA 50-941 0 75 13 0.0 N 0.01 0.01 0.6 0.1 0,7 0.02 0.0 7 0.05 0.1 5
Peaches, flesh and skin, raw, weighed with stone Calculated from 14-299 FA 14-184 50-939 0 103 17 0.0 N 5.22 0.02 0.04 0.5 0.2 0,7 0.02 0.0 3 0.15 0.2 28
Peaches, raw, flesh and skin 10 samples; flesh and skin FA 14-183 50-938 0 114 19 0.0 N 5.80 0.02 0.04 0.6 0.2 0.8 0.02 0.0 3 0.17 0.2 31
Peanut brittle, homemade Recipe SEC 38 20 41 0.0 3.42 0.38 0.03 4.5 1.8 6,3 0.19 0.0 36 0.88 24.0 0
Peanut butter, smooth 10 samples, 3 brands GA 14-876 0 0 0 0.0 4.99 0.17 0.09 12.5 4.9 17.4 0.58 0.0 53 1.56 94.0 0
Peanuts and raisins Calculated from recipe proportions, plain peanuts 56% and raisins 44% GA 14-836 50-1036 0 5 1 0.0 5.65 0.69 0.08 8.0 3.2 11.2 0.44 0.0 66 1.56 41.2 0
Peanuts, dry roasted 10 samples, 5 brands GA 14-833 50-989 0 0 0 0.0 1.11 0.31 0.18 0.13 13.1 5.5 18.6 0.54 0.0 44 1.59 130.0 0
Peanuts, kernel only, plain, unsalted 10 samples GA 14-831 14-857 50-987 0 0 0 0.0 10.09 1.14 0.10 13.8 5.5 19.3 0.59 0.0 110 2.66 72.0 0
Peanuts, kernel only, plain, weighed with shells Calculated from 14-877 GA 14-832 50-988 0 0 0 0.0 6.97 0.79 0.07 9.5 3.8 13,3 0.41 0.0 76 1.83 49.7 0
Peanuts, raisins and chocolate chips Calculated using 38% peanuts, 37% raisins and 25% milk chocolate GA 14-835 17 10 19 Tr N 0.51 0.19 5.5 2.8 8.3 0.37 0.5 48 1.25 28.7 Tr
Peanuts, roasted and salted 20 samples GA 50-990 0 0 0 0.0 0.66 0.18 0.10 13.6 5.3 18,9 0.63 0.0 52 1.70 102.0 0
Pears, average, flesh and skin, raw, weighed with core and stalk Calculated from 14-321 using edible conversion factor of 0.85 FA 14-191 0 12 2 0.0 0.10 3.06 0.03 0.03 0.1 0.1 0.2 0.03 0.0 5 0.07 0.3 3
Pears, average, raw, flesh only 22 samples, autumn and winter, UK grown and imported, pre-packed and loose, including Conference, Comice, Concorde, Rocha and Green Williams F 14-192 0 15 3 0.0 Tr 3.60 0.03 0.04 0.2 0.1 0.3 0.04 0.0 6 0.08 0.3 3
Pears, average, stewed with sugar Calculation from 1000g fruit, 190g water, 120g sugar F 14-194 0 12 2 0.0 Tr 0.02 0.02 0.1 0.1 0.2 0.03 0.0 1 0.05 0.2 2
Pears, average, stewed without sugar Calculation from 1000g fruit, 190g water F 14-195 0 13 3 0.0 Tr 0.03 0.03 0.2 0.1 0.3 0.03 0.0 5 0.07 0.3 3
Pears, canned in juice, whole contents 10 samples, 7 brands. Drained proportion = 0.60 FA 50-945 0 Tr Tr 0.0 Tr 0.01 0.01 0.2 Tr 0.2 0.03 0.0 4 0.04 0.2 3
Pears, dried 3 samples, 3 brands and calculation from 14-192 FA 0 91 15 0.0 Tr N N N Tr N N 0.0 Tr N N Tr
Pears, Nashi, flesh and skin, raw 6 samples; FA 0 Tr Tr 0.0 0.50 0.03 0.03 0.3 Tr 0,3 0.04 0.0 3 0.07 0.2 4
Pears, Nashi, flesh and skin, raw, weighed with core Calculated from 14-205 FA 0 Tr Tr 0.0 0.45 0.03 0.03 0.3 Tr 0,3 0.04 0.0 3 0.06 0.2 4
Pears, raw, flesh and skin 22 samples, autumn and winter, UK grown and imported, pre-packed and loose, including Conference, Comice, Concorde, Rocha and Green Williams FA 14-190 0 14 2 0.0 0.12 3.60 0.03 0.04 0.2 0.1 0.3 0.04 0.0 6 0.08 0.3 3
Pears, raw, flesh only, peeled, weighed with skin and core Calculated from raw, flesh only using edible conversion factor F 14-193 0 11 2 0.0 Tr 0.02 0.03 0.1 0.1 0.2 0.03 0.0 4 0.06 0.2 2
Peas, boiled in unsalted water Whole peas, no pods. Boiled 20 minutes DF 13-129 50-730 0 250 42 0.0 0.21 39.00 0.70 0.03 1.8 1.1 2.9 0.09 0.0 27 0.15 0.4 16
Peas, canned in water, re-heated, drained 10 samples, 9 brands, no added salt DF 13-441 0 534 89 0.0 0.22 30.40 0.09 0.07 1.2 0.9 2.1 0.06 0.0 25 0.04 Tr 1
Peas, dried, boiled in unsalted water Whole peas; soaked 24 hours, boiled 2 hours DF 0 78 13 0.0 0.34 0.11 0.07 1.0 1.1 2,1 0.03 0.0 N 0.41 N Tr
Peas, dried, raw Whole peas DF 0 245 41 0.0 1.04 0.60 0.30 3.0 3.5 6,5 0.13 0.0 N 2.00 N Tr
Peas, frozen, boiled in unsalted water Calculated from raw using a weight loss of 3.8% DF 13-440 0 276 46 0.0 0.12 0.40 0.07 1.7 0.8 2.5 0.07 0.0 31 0.09 0.4 12
Peas, frozen, microwaved 12 samples, 8 brands, garden peas and petit pois, cooked for 2-4.5 minutes DF 0 285 48 0.0 0.14 0.59 0.08 2.2 0.8 3.0 0.11 0.0 60 0.10 0.4 17
Peas, frozen, raw 12 samples, 8 brands, garden peas and petit pois DF 0 266 44 0.0 0.11 0.60 0.08 2.3 0.8 3.1 0.12 0.0 50 0.11 0.5 22
Peas, mange-tout, boiled in unsalted water 11 samples, imported, boiled for 3-6 minutes DF 13-547 0 164 27 0,0 0,54 15,00 0,13 0,06 0,6 0,4 1,0 0,09 0,0 12 0,33 2,4 6
Peas, mange-tout, raw Whole pods, ends trimmed; 10 samples DF 50-725 0 695 115 0.0 0.39 0.22 0.15 0.6 0.6 1,2 0.18 0.0 10 0.72 5.3 54
Peas, mange-tout, stir-fried in rapeseed oil Calculated from boiled. Water and fat analysed, 2017. 11 samples, fresh, imported, Stir fried in 1-2.5 tbsp oil for 2-5 minutes DF 13-568 0 139 23 0,0 1,54 0,11 0,05 0,5 0,3 0,8 0,08 0,0 10 0,28 2,0 5
Peas, marrowfat, canned, re-heated, drained 10 samples, 6 brands DF 13-125 0 60 10 0.0 0.30 0.10 0.04 0.4 1.1 1.5 0.10 0.0 11 0.04 Tr Tr
Peas, mushy, canned, re-heated 10 samples, 3 brands DF 13-437 0 Tr Tr 0.0 0.30 22.50 N N N 0.9 N N 0.0 N N Tr Tr
Peas, raw Whole peas, no pods DF 13-127 13-864 50-729 0 300 50 0.0 0.21 39.00 0.74 0.02 2.5 1.1 3.6 0.12 0.0 62 0.15 0.5 24
Peas, split, dried, boiled in unsalted water No seed coat; soaked 24 hours, boiled 2 hours DF 0 49 8 0.0 0.28 0.11 0.06 1.0 1.3 2,3 0.03 0.0 N 0.41 N Tr
Peas, split, dried, raw No seed coat DF 0 145 24 0.0 1.04 0.70 0.20 3.2 3.5 6,7 0.13 0.0 N 2.00 N Tr
Peas, sugar-snap, boiled in unsalted water Whole pods; boiled 3 minutes and calculated from raw, based on boiled in salted water DG 0 180 30 0.0 N 0.11 0.11 0.5 0.5 1.0 0.11 0.0 4 N N 18
Peas, sugar-snap, raw Whole pods, ends trimmed; 4 samples DF 0 200 33 0.0 N 0.17 0.14 0.7 0.5 1,2 0.18 0.0 7 N N 32
Pecan nuts, kernel only 9 samples GA 50-991 0 50 8 0.0 4.34 0.71 0.15 1.4 4.1 5.5 0.19 0.0 39 1.71 N 0
Pecan nuts, kernel only, weighed with shells Calculated from 14-837 GA 0 25 4 0.0 2.12 0.35 0.07 0.7 2.0 2,7 0.09 0.0 19 0.84 N 0
Peel, mixed 10 samples, 9 brands FA 14-167 0 Tr Tr 0.0 N N N N 0.1 N N 0.0 N N N Tr
Pepper, black Literature sources H 13-846 0 329 55 0.0 N 163.70 0.11 0.18 1.1 N N 0.29 0.0 17 1.40 N 0
Pepper, capsicum, red, boiled in unsalted water 22 samples, autumn and winter, UK grown and imported, pre-packed and loose DG 13-321 0 617 103 0.0 1.03 1.60 0.05 0.05 0.5 0.1 0.6 0.20 0.0 26 0.16 1.5 89
Pepper, capsicum, red, raw 22 samples, autumn and winter, UK grown and imported, pre-packed and loose DG 13-320 0 580 97 0.0 0.95 1.60 0.07 0.06 0.5 0.1 0.6 0.23 0.0 75 0.27 3.3 126
Pepper, capsicum, yellow, boiled in unsalted water Calculated from 13-526 using 13.1% weight loss DG 0 154 26 0.0 0.74 0.08 0.02 0.3 0.1 0.4 0.11 0.0 21 0.32 3.6 77
Pepper, capsicum, yellow, raw 22 samples, autumn and winter, UK grown and imported, pre-packed and loose DG 13-322 0 134 22 0.0 0.64 0.11 0.02 0.4 0.1 0.5 0.16 0.0 30 0.35 3.9 121
Pepper, cayenne, ground Literature sources H 0 36810 6135 0.0 N 0.33 0.92 8.7 2.6 11,3 N 0.0 0 N N 0
Pepper, white Literature sources H 13-848 0 Tr 0 0.0 N 0.02 0.13 0.2 N N 0.10 0.0 10 N N 21
Peppermint creams, homemade Recipe SEC 17-587 0 0 0 0.0 Tr Tr 0.03 Tr 0.2 0.2 Tr Tr 1 0.02 0.4 Tr
Peppermints Several samples of 6 different brands SEC 50-1029 0 0 0 0.0 0.00 0.00 0.00 0.0 0.0 0.0 0.00 0.0 0 0.00 0.0 0
Peppers, capsicum, chilli, green, raw Literature sources; DG 50-801 0 175 29 0.0 N 0.07 0.08 1.1 0.5 1.6 N 0.0 29 N N 120
Peppers, capsicum, chilli, red, raw Literature sources DG 0 4105 685 0.0 N 0.12 0.15 2.2 0.3 2,5 0.28 0.0 23 0.06 N 225
Peppers, capsicum, green, boiled in unsalted water As raw, sliced and boiled for 15 minutes, based on boiled in salted water DG 0 240 40 0.0 0.80 6.40 0.01 0.02 Tr 0.2 0.2 0.26 0.0 19 0.06 N 69
Peppers, capsicum, green, raw Stalk and seeds removed DG 50-802 0 265 44 0.0 0.80 6.40 0.01 0.01 0.1 0.1 0.2 0.30 0.0 36 0.08 N 120
Peppers, green, stuffed with rice, homemade Recipe. Green peppers with rice, tomato and raisin stuffing. Recipe from review of recipe collection DR 15-555 0 239 40 0.0 0.93 0.04 0.01 0.4 0.3 0.7 0.18 0.0 17 0.13 N 39
Peppers, green, stuffed with vegetables, cheese topping, homemade Recipe. Green peppers with mixed vegetable stuffing. Recipe from a review of recipe collection DR 21 222 58 0.0 N 7.43 N 0.06 0.7 N 0.7 N N N N N 31
Peppers, stuffed with beef, rice and vegetables, homemade Recipe MR 19-438 Tr 195 33 0.2 0.74 0.05 0.04 1.5 1.1 2.6 0.22 0.4 13 0.18 0.7 26
Pesto sauce, homemade Recipe. Italian dish. Basil and parmesan sauce for pasta. Recipe from Waltham Forest College DR 15-557 163 658 273 0.1 3.84 0.16 0.22 0.9 4.6 5.5 N 1.4 N N N 4
Pesto, green 10 samples, 6 products WC 32 990 197 0.7 16.68 0.06 0.12 0.6 1.2 1.8 0.03 0.0 16 0.20 3.0 Tr
Pesto, red 8 samples, 7 products WC 13 1944 337 N N N N N Tr N 0.00 N N N Tr Tr
Pheasant, meat only, roasted 10 samples from dressed carcase MCK 50-454 18-465 N N N N N 0.02 0.29 9.2 6.0 15.2 0.57 3.0 20 0.96 N 0
Pheasant, meat only, roasted, weighed with bone Calculated from 18-383 MCK 50-455 N N N N N 0.01 0.15 4.8 3.1 7,9 0.30 1.0 10 0.50 N 0
Physalis, fruit only Literature sources, Cape gooseberry FA 0 1430 240 0.0 N 0.05 0.02 0.3 0.3 0,6 N 0.0 N N N 49
Piccalilli 9 samples, 4 brands; mild, saucy and sweet varieties WCN 17-347 0 N N 0.0 N Tr 0.02 0.1 0.2 0.3 0.01 0.0 N N Tr Tr
Pickle, sweet 9 samples, 4 brands WCG 17-352 0 250 42 0.0 N 0.03 0.01 0.1 0.1 0.2 0.01 0.0 Tr N Tr Tr
Pie, apple, one crust, homemade Recipe AS 11-681 0 Tr Tr 0.0 1.01 0.04 0.01 0.3 0.4 0.7 0.04 0.0 2 0.08 1.1 7
Pie, apple, pastry top and bottom, homemade Recipe AS 11-683 0 Tr Tr 0.0 1.62 0.05 0.01 0.4 0.6 1.0 0.04 0.0 2 0.14 1.3 6
Pie, apple, pastry, double crust, deep filled, retail 9 samples, 6 products, chilled and frozen AS N N N Tr N N N N N N N Tr N N N N
Pie, apple, pastry, double crust, retail 11 samples, 11 products, chilled and frozen AS 35 20 38 Tr 1.25 0.09 Tr 0.7 0.4 1.1 0.03 Tr 3 0.21 0.8 37
Pie, apple, wholemeal, one crust, homemade Recipe AS 11-682 83 53 92 0.1 0.36 0.08 0.03 0.9 0.6 1.5 0.12 0.0 5 0.18 1.8 7
Pie, apple, wholemeal, pastry top and bottom, homemade Recipe AS 11-684 139 88 154 0.1 0.53 1.07 0.12 0.05 1.5 0.9 2.4 0.17 0.0 8 0.29 2.5 5
Pie, banoffee 10 samples, 6 brands including two Mississippi mud pies BR 105 70 117 N 1.11 0.09 0.12 0.5 0.8 1.3 Tr 0.3 5 N N N
Pie, beef, puff or shortcrust pastry, family size, retail 8 samples, 8 products, including steak and mushroom and steak and ale MR Tr 44 7 Tr 0.77 0.04 0.14 1.1 1.5 2.6 0.04 0.4 3 0.15 1.4 N
Pie, beef, puff or shortcrust pastry, individual, retail 9 samples, 9 products, including beef and onion MR N 32 N Tr 1.50 0.08 0.15 2.1 1.8 3.8 0.20 1.2 2 0.16 1.5 N
Pie, cheese and potato, homemade Recipe BV 12-455 N 43 N N N 0.15 0.11 0.4 1.2 1.6 0.07 0.6 17 0.51 2.7 6
Pie, chicken and mushroom, single crust, homemade Recipe MR 19-359 27 16 30 0.1 0.87 0.28 0.08 0.19 5.0 2.5 7.5 0.23 0.3 9 1.00 2.8 1
Pie, chicken, individual, baked 12 samples including chicken, chicken and ham, chicken and mushroom and chicken and vegetable pies. 10.5-25% meat, chilled and frozen MI 19-055 Tr Tr Tr N N 0.41 0.09 1.5 1.6 3.1 0.12 Tr 8 0.64 4.0 N
Pie, Cottage, homemade Recipe MR 19-391 N N N N N 0.11 0.04 1.5 1.2 2.7 0.26 0.5 12 0.33 0.8 5
Pie, Cottage/Shepherd's, reheated 11 samples including beef and lamb, chilled and frozen, 11.5-25% meat MR 19-216 17 110 35 0.1 0.28 1.09 0.15 0.10 1.3 0.8 2,1 0.19 1.0 14 0.39 1.0 1
Pie, fish, white fish, homemade Recipe with cod JR 16-354 N 16 N N N 0.15 0.07 0.8 1.5 2.3 0.08 0.8 14 0.44 1.0 6
Pie, fish, white fish, retail, baked 9 samples, 9 products; including pollock, haddock and cod; frozen and chilled JR 16-295 83 6 84 2.8 0.51 0.11 0.13 0.8 1.6 2.4 0.02 1.3 9 0.40 3.1 2
Pie, fruit, individual, retail 10 samples, 7 products, including apple, apple and blackcurrant and cherry AS 11-547 Tr Tr Tr 0.0 2.17 0.08 0.01 0.7 0.6 1.3 0.03 0.0 6 0.23 2.1 8
Pie, fruit, one crust, homemade Recipe. Apple, gooseberry, plum, rhubarb AS 11-596 0 91 15 0.0 1.17 0.04 0.02 0.4 0.4 0.8 0.03 0.0 2 0.15 1.0 5
Pie, fruit, pastry top and bottom, blackcurrant, homemade Recipe. Ref. Wiles et al. (1980) AS 11-598 0 48 8 0.0 2.04 0.04 0.03 0.5 0.6 1.1 0.05 0.0 N 0.28 1.8 72
Pie, fruit, pastry top and bottom, homemade Recipe. Apple, gooseberry, plum, rhubarb. Ref. Wiles et al. (1980) AS 11-597 0 67 11 0.0 1.74 0.05 0.01 0.5 0.6 1.1 0.03 0.0 2 0.19 1.0 4
Pie, fruit, wholemeal, one crust, homemade Recipe. Ref. Wiles et al. (1980). Apple, gooseberry, plum, rhubarb AS 11-599 83 141 106 0.1 0.49 0.08 0.04 1.1 0.6 1.7 0.10 Tr 6 0.24 1.5 5
Pie, fruit, wholemeal, pastry top and bottom, blackcurrant, homemade Recipe AS 11-687 139 136 162 0.1 0.95 0.12 0.06 1.6 0.9 2.5 0.18 Tr N 0.44 3.0 72
Pie, fruit, wholemeal, pastry top and bottom, homemade Recipe. Ref. Wiles et al. (1980). Apple, gooseberry, plum, rhubarb AS 11-600 49 91 64 0.6 2.99 0.15 0.04 1.8 0.8 2.5 0.16 Tr 17 0.28 2.2 3
Pie, fruit, wholemeal, with pie filling, homemade Recipe AS 11-704 152 105 170 0.1 N 0.12 0.05 1.7 1.0 2.7 N Tr 9 N N 3
Pie, fruit, with pie filling, homemade recipe AS 11-703 0 9 2 0.0 N 0.04 0.01 0.5 0.6 1.1 N 0.0 2 N N 3
Pie, game, homemade Recipe MI 610 77 625 0.9 0.96 0.21 0.24 3.0 2.4 5,4 0.21 3.0 75 0.62 12.0 1
Pie, lemon meringue, retail 8 samples, 4 brands. Fresh and frozen AS 11-316 50-161 46 10 48 Tr 0.96 0.08 0.04 0.4 0.7 1.1 0.02 Tr 6 0.15 0.9 5
Pie, lentil and cheese, homemade recipe from dietary survey records DR 15-537 61 N N 0.0 N 0.16 0.26 1.2 2.1 3.3 0.20 0.4 62 N N 0
Pie, Quorn and vegetable Recipe from Marlow Foods Ltd DR 15-558 N 885 N N N 0.08 0.17 0.4 1.6 2.0 0.07 0.5 8 0.33 3.3 2
Pie, spinach, homemade Recipe. Greek dish. Spinach, leek, feta cheese and egg pie. Recipe from a personal collection DR 15-559 44 2061 388 0.2 1.84 0.11 0.11 0.8 1.5 2.3 0.44 0.2 45 0.36 2.8 10
Pie, steak and kidney, double crust, homemade Recipe MR 19-363 17 Tr 17 N 1.36 0.10 0.42 3.0 2.9 4.2 0.23 3.0 3 0.91 7.5 2
Pie, steak and kidney, single crust, homemade Recipe MI 19-329 23 Tr 23 N 0.98 0.12 0.55 3.6 3.4 7.0 0.30 4.0 2 1.13 9.1 1
Pie, turkey, single crust, homemade Recipe MR 19-365 26 784 157 0.1 0.77 0.11 0.15 3.9 2.7 6.6 0.20 0.7 12 0.64 1.8 3
Pie, vegetable, homemade Recipe from review of recipe collection DR 15-379 0 1328 221 0.0 1.94 0.15 0.13 1.2 0.5 1.7 0.15 Tr 35 0.24 1.0 9
Pie, vegetable, wholemeal, homemade Recipe from review of recipe collection DR 15-560 85 1382 315 0.1 0.67 0.16 0.15 1.8 0.6 2.7 0.20 0.0 39 0.30 N 8
Pigeon, meat only, roasted 10 samples, meat from dressed carcase MCM 50-456 N N N N Tr 0.27 1.17 7.0 5.2 12,2 0.82 8.0 8 N N 0
Pigeon, meat only, roasted, weighed with bone Calculated from 18-385 MCM 50-457 N N N N Tr 0.13 0.55 3.3 2.3 5,6 0.38 4.0 4 N N 0
Pilaf, rice with spinach, homemade Greek dish. Recipe from a personal collection DR 15-561 0 2639 440 0.0 1.52 0.07 0.06 0.9 0.8 1.7 0.12 0.0 44 0.22 0.7 10
Pilaf, rice with tomato, homemade Recipe, Greek dish. Recipe from a personal collection DR 15-616 0 56 9 0.0 0.48 0.10 0.01 0.9 0.5 1.4 0.09 Tr 6 0.15 0.8 3
Pilau, egg and potato, brown rice, homemade Recipe. Rice-based dish. Recipe from review of recipe collection DR 15-563 19 8 20 0.5 0.69 0.12 0.08 1.2 1.0 2.2 N 0.3 13 N N 6
Pilau, egg and potato, homemade Recipe. Rice-based dish. Recipe from review of recipe collection DR 15-562 19 8 20 0.5 0.62 0.09 0.08 0.6 1.0 0.6 0.12 0.3 13 0.33 3.2 6
Pilau, mushroom, homemade Recipe. Rice-based dish. Recipe from a personal collection DR 15-564 31 65 42 0.0 0.25 0.05 0.03 0.5 0.5 1.0 0.04 Tr 5 0.32 1.8 Tr
Pilau, prawn, homemade Recipe JR 16-355 33 24 37 0.0 0.41 0.04 0.01 0.3 1.1 1.4 0.08 0.2 4 0.14 0.7 Tr
Pilau, vegetable, homemade 6 samples, containing vegetables DR N 311 N 0.1 0.83 0.01 0.06 Tr 0.5 0,5 0.09 Tr 8 0.19 3.3 Tr
Pine nuts, kernel only 20 samples, pine kernels GA 50-992 0 10 2 0.0 13.85 0.73 0.19 3.8 3.1 6.9 N 0.0 N N N Tr
Pineapple juice, unsweetened 18 samples, cartons only PE 50-1092 0 8 1 0.0 0.03 0.06 0.01 0.1 0.1 0,2 0.05 0.0 8 0.07 Tr 11
Pineapple, canned in juice, whole contents 10 samples, 10 brands; cubes and slices. Drained proportion = 0.54 FA 50-948 0 12 2 0.0 0.05 0.09 0.01 0.2 0.1 0,3 0.09 0.0 1 0.11 0.1 11
Pineapple, canned in syrup, whole contents 10 samples, 10 brands; cubes and slices. Drained proportion = 0.56 FA 50-949 0 11 2 0.0 0.06 0.07 0.01 0.2 0.1 0.3 0.07 0.0 1 0.07 0.1 13
Pineapple, dried Calculated from 14-376 FA 14-210 0 120 20 0,0 0,40 N Tr 1,50 1,2 2,70 N 0,0 Tr N N Tr
Pineapple, flesh only, raw 11 samples, imported, whole and prepacked chunks FA 14-208 0 18 3 0,0 0,06 0,21 0,08 Tr 0,3 0,2 0,5 0,10 0,0 12 0,14 0,5 53
Pineapple, flesh only, raw, weighed with skin and top Calculated from 14-376 FA 14-209 0 8 1 0,0 0,03 0,09 0,03 Tr 0,1 0,1 0,2 0,04 0,0 5 0,06 0,2 23
Pinni, homemade Asian Sweetmeat, Recipe AP 11-668 235 476 314 0.3 4.25 0.10 0.10 1.2 1.0 2.2 0.09 Tr 11 0.18 7.9 0
Pistachio nuts, kernel only, roasted and salted 10 samples GA 0 130 22 0.0 4.16 0.70 0.23 1.7 3.9 5.6 N 0.0 58 N N 0
Pistachio nuts, kernel only, roasted and salted, weighed with shells Calculated from 14-840 GA 50-993 0 71 12 0.0 2.28 0.39 0.13 0.9 2.2 3,1 N 0.0 32 N N 0
Pizza base, raw Average of ambient and chilled, 12 brands AE 11-552 N N N N N 0.41 0.03 1.7 N N 0.03 0.0 8 N N 0
Pizza, cheese and tomato, retail 11 samples, 10 products, frozen and chilled, all bases, not stuffed crust A 11-553 119 91 134 Tr 1.68 0.15 0.15 1.0 2.8 3.8 Tr 0.4 4 0.20 4.1 2
Pizza, chicken topped, retail 9 samples, 4 brands, includes thin base and deep pan, chilled AE 11-559 N N N N N 0.28 0.14 2.9 N N 0.07 0.4 9 N N 3
Pizza, fish topped, takeaway 18 samples, 8 brands, prawn and tuna toppings, includes thin base and deep pan AE 11-560 N N N N N 0.15 0.10 2.3 2.5 4.8 0.05 1.1 5 0.30 3.0 2
Pizza, ham and pineapple, retail 10 samples, 5 brands, includes thin base and deep pan AE 11-558 N N N N N 0.28 0.16 2.3 2.4 4.7 0.05 0.5 6 N N 0
Pizza, meat topped, retail and takeaway 39 samples including pepperoni, spicy beef, spicy pork. Includes frozen, chilled and takeaway, thin base and deep pan AE 11-556 N N N N 0.93 0.23 0.13 1.9 2.3 4.2 0.05 0.8 7 3.20 4.0 0
Pizza, tomato, homemade Recipe from review of recipe collection DR 0 380 63 0.0 1.35 0.11 0.04 1.0 0.6 1,6 0.11 0.0 22 0.23 2.7 5
Pizza, vegetarian, retail and takeaway 30 samples, 7 brands, includes chilled and takeaway, thin base and deep pan AE 11-557 42 114 61 N 1.52 0.23 0.11 1.4 2.1 3.5 0.05 Tr 7 N N 4
Plaice, flesh only, baked Frozen and chilled. Calculated from raw 16-381 using 22.8% weight loss JA Tr Tr Tr Tr 0.74 0.30 0.15 2.5 3.9 6.4 0.27 1.5 12 0.80 41.6 Tr
Plaice, flesh only, raw 10 samples, 9 products, frozen and chilled JA 16-105 16-102 Tr Tr Tr Tr 0.57 0.33 0.14 2.5 3.0 5.5 0.23 1.3 12 0.77 35.7 Tr
Plaice, flesh only, steamed Calculated from 16-381 using 15.9% weight loss JA 16-108 Tr Tr Tr Tr 0.68 0.35 0.17 2.6 3.6 6.2 0.27 1.5 14 0.74 38.4 Tr
Plaice, flesh only, steamed, fillets weighed with bones and skin Calculated from 16-435 using edible conversion factor of 0.74 JA 16-109 Tr Tr Tr Tr 0.50 0.26 0.12 2.0 2.7 4.7 0.20 1.1 11 0.54 28.4 Tr
Plaice, in batter, fried in blended oil Samples as fried in retail blend oil 16-112, fatty acids calculated. JA 16-110 N Tr N Tr 1.48 0.19 0.32 1.8 2.8 4.6 0.12 N 27 0.82 30.0 Tr
Plaice, in batter, fried in retail blend oil 20 samples purchased from fish and chip shops, fatty acids calculated. JA 16-112 Tr Tr Tr Tr 1.48 0.19 0.32 1.8 2.8 4.6 0.12 N 27 0.82 30.0 Tr
Plaice, in batter, fried in sunflower oil Samples as fried in retail blend oil, fatty acids calculated. JA 16-113 Tr Tr Tr Tr N 0.19 0.32 1.8 2.8 4.6 0.12 N 27 0.82 30.0 Tr
Plaice, in breadcrumbs, baked 6 samples, 6 products, frozen and chilled JA N N N Tr 3.32 0.32 0.14 2.3 2.7 5.0 0.09 1.6 9 0.43 35.0 Tr
Plantain, boiled in unsalted water, flesh only 10 samples. Flesh only; boiled 30 minutes. And literature sources DG 50-807 0 350 58 0.0 0.20 0.06 0.03 0.04 0.5 0.1 0.6 0.24 0.0 22 0.25 N 9
Plantain, green flesh, raw Literature sources. DG 50-806 0 360 60 0.0 0.20 0.10 0.05 0.7 0.2 0,9 0.30 0.0 22 0.26 N 15
Plantain, ripe, fried in rapeseed oil 8 samples. Most unspecified vegetable oils are made from rapeseed oil DG 13-325 0 N N 0.0 N 10.40 0.11 0.02 0.6 0.2 0.8 1.00 0.0 37 0.73 N 12
Plums, average, flesh and skin, stewed with sugar, weighed with stones Calculated from 14-314 FA 14-216 50-952 0 299 50 0.0 0.48 5.97 0.03 0.02 0.7 0.1 0,8 0.03 0.0 1 0.09 Tr 3
Plums, average, flesh and skin, stewed without sugar 500g fruit, 100g water; stones removed FA 14-217 0 313 53 0.0 0.51 6.25 0.03 0.02 0.7 0.1 0,8 0.03 0.0 1 0.09 Tr 3
Plums, average, flesh and skin, stewed without sugar, weighed with stones Calculated from 14-315 FA 14-218 50-953 0 297 50 0.0 0.48 5.94 0.03 0.02 0.7 0.1 0,8 0.03 0.0 1 0.09 Tr 3
Plums, average, stewed with sugar, flesh and skin 1350g fruit, 100g water, 162g sugar; stones removed FA 14-215 0 315 53 0.0 0.51 6.28 0.03 0.02 0.7 0.1 0.8 0.03 0.0 1 0.09 Tr 3
Plums, dessert, flesh and skin, raw 11 samples, mixture of UK and imported, including red, purple and yellow FA 14-300 0 94 16 0,0 0,27 7,50 0,03 0,01 0,9 Tr 0,9 0,02 0,0 1 0,20 Tr 1
Plums, dessert, flesh and skin, raw, weighed with stones Calculated from 14-372 FA 14-313 0 91 15 0,0 0,26 7,28 0,03 0,01 0,9 Tr 0,9 0,02 0,0 1 0,19 Tr 1
Plums, Victoria, flesh and skin, raw Flesh and skin FA 0 295 49 0.0 0.61 0.05 0.03 0.5 0.1 0,6 0.05 0.0 3 0.15 Tr 6
Plums, Victoria, flesh and skin, raw, weighed with stones Calculated from 14-220 FA 0 275 46 0.0 0.57 0.05 0.03 0.5 0.1 0,6 0.05 0.0 3 0.14 Tr 6
Plums, Victoria, stewed without sugar 700g fruit, 100g water; stones removed FA 0 69 11 0.0 0.53 0.03 0.02 0.3 0.1 0,4 0.03 0.0 2 0.10 Tr 4
Plums, Victoria, stewed without sugar, weighed with stones Calculated from 14-222 FA 0 65 11 0.0 0.50 0.03 0.02 0.3 0.1 0,4 0.03 0.0 2 0.10 Tr 4
Plums, yellow, flesh and skin, raw Literature sources; FA 0 125 21 0.0 0.61 0.03 0.05 0.6 0.1 0,7 0.05 0.0 3 0.15 Tr 5
Plums, yellow, flesh and skin, raw, weighed with stones Calculated from 14-224 FA 0 120 20 0.0 0.59 0.03 0.05 0.6 0.1 0,7 0.05 0.0 3 0.14 Tr 5
Polenta, hydrated, raw 4 samples, 2 products, corn based AT 0 Tr Tr 0.0 Tr 0.05 Tr 0.3 0.2 0.5 0.02 0.0 5 0.12 0.5 0
Pollock, Alaskan, flesh only, baked Frozen and chilled, calculated from raw 16-378 using 41.8% weight loss JA Tr Tr Tr Tr 1.03 0.04 0.12 3.6 4.5 8.1 0.06 3.6 7 0.30 2.0 Tr
Pollock, Alaskan, flesh only, raw 9 samples, 8 products, frozen and chilled JA 16-123 Tr Tr Tr Tr 0.60 0.03 0.09 2.6 2.6 5.2 0.04 2.3 5 0.22 1.3 Tr
Pollock, Alaskan, flesh only, steamed Calculated from 16-378 using 40% weight loss JA Tr Tr Tr Tr 1.00 0.05 0.15 3.9 4.3 8.2 0.07 3.9 9 0.29 2.0 Tr
Pomegranate juice drink with added sugar FC 14-288 0 33 6 0.0 N 0.02 0.03 0.2 Tr 0.2 0.31 0.0 N 0.57 N 30
Pomegranate, flesh and pips Analysis and literature sources; FA 0 33 5 0.0 N 0.05 0.04 0.3 0.2 0,5 0.31 0.0 N 0.57 N 13
Pomegranate, flesh and pips, weighed with skin Calculated from 14-226 FA 0 21 4 0.0 N 0.03 0.03 0.2 0.1 0,3 0.20 0.0 N 0.37 N 8
Pomelo, flesh only Literature sources; FA 0 23 4 0.0 0.09 0.05 0.03 0.2 0.1 0,3 0.04 0.0 26 0.28 1.0 45
Pomelo, flesh only, weighed with peel and pips Calculated from 14-228 FA 0 14 2 0.0 0.05 0.03 0.02 0.1 0.1 0,2 0.02 0.0 16 0.17 0.6 27
Pomfret, black, raw Literature sources JA Tr Tr Tr Tr N 0.02 0.09 2.1 3.5 5,6 N N N N N Tr
Pomfret, white, raw Literature sources JA Tr Tr Tr Tr N 0.16 0.19 3.7 3.4 7,1 0.45 2.0 N N N Tr
Popcorn, candied Estimated from 2013 label data SN 17-130 0 N N 0.0 N N N N N N N 0.0 N N N 0
Popcorn, salted, retail Estimated from label data SN 17-131 0 N N 0.0 N N N N N N N 0.0 N N N 0
Poppy seeds Literature sources G 14-866 0 Tr 0 0.0 2.72 0.85 0.17 1.0 N N 0.44 0.0 0 N N 0
Pork chops in mustard and cream, homemade Recipe MR 19-616 54 32 86 0,6 0,57 0,31 0,10 4,5 3,0 7,5 0,17 0,3 3 0,47 2,9 Tr
Pork chops in mustard and cream, homemade, weighed with bone Recipe MR 19-617 47 28 52 0,6 0,50 0,27 0,08 3,9 2,7 6,6 0,15 0,3 3 0,41 2,5 Tr
Pork pie, individual 10 samples, 10 products MR Tr Tr Tr Tr 2.11 0.08 0.11 1.7 1.7 3.4 0.18 0.2 2 0.24 0.7 4
Pork scratchings 19 samples, 4 brands SN 17-477 0 0 0 Tr N 0.56 0.20 4.2 2.5 6.7 0.05 N N N N 0
Pork, belly joint, roasted, lean and fat 10 samples, 65% lean and 35% fat MAG 243 18-208 Tr Tr Tr 1,0 0,31 0.47 0.19 8.4 4.5 12,9 0.30 0,5 3 1.42 4.0 0
Pork, belly joint/slices, grilled, lean and fat 25 samples, 58% lean and 42% fat MAG 50-418 18-209 Tr Tr Tr 1,1 0,31 0.60 0.18 7.0 4.9 11,9 0.38 0,5 8 1.77 4.0 0
Pork, belly joint/slices, raw, lean and fat 12 samples MAG 18-206 Tr Tr Tr 0.8 0,22 0.43 0.22 5.0 3.4 8,4 0.39 0,5 8 1.31 1.0 0
Pork, belly joint/slices, raw, lean and fat, weighed with bone Calculated from 18-557 MAG 50-417 18-207 Tr Tr Tr 0.7 0,20 0.40 0.20 4.6 3.1 7,7 0.36 0,5 7 1.21 1.0 0
Pork, crackling, cooked From various cuts of pork, grilled and roasted MAG Tr Tr Tr N N N N N N N N N N N N 0
Pork, diced, casseroled, lean Extra lean types. Calculated from 18-512 MAG 18-482 Tr Tr Tr 1,0 0,38 0,59 0,11 13,5 7,8 21,3 0,43 0,6 8 1,09 6,2 0
Pork, diced, casseroled, lean and fat Extra lean types. Calculated from 98% lean and 2% fat MAG 18-220 Tr Tr Tr 1,0 0,38 0,58 0,11 13,3 7,7 21,0 0,42 0,6 8 1,07 6,1 0
Pork, diced, kebabs, grilled, lean Extra lean types. Calculated from 18-529 MAG 18-221 Tr Tr Tr 1,0 0,39 0,60 0,12 13,9 8,0 21,9 0,45 0,7 8 1,13 6,3 0
Pork, diced, kebabs, grilled, lean and fat Extra lean types. Calculated from 98% lean and 2% fat MAG 18-222 Tr Tr Tr 1,0 0,39 0,59 0,12 13,7 7,9 21,6 0,44 0,7 8 1,11 6,2 0
Pork, diced, raw, lean Extra lean types. Data as for pork leg (18-512) MAG 18-217 Tr Tr Tr 0,6 0,30 0,46 0,09 10,6 4,9 15,5 0,34 0,5 5 0,86 4,3 0
Pork, diced, raw, lean and fat Extra lean types. Calculated from 98% lean and 2% fat MAG 18-218 Tr Tr Tr 0,6 0,30 0,45 0,09 10,4 4,8 15,2 0,34 0,5 5 0,85 4,3 0
Pork, fat, average, cooked Average of 5 different cuts, including roasted, grilled, fried in corn oil and braised MAG 50-415 18-415 18-205 Tr Tr Tr 2.1 0,31 0.35 0.37 0.16 3.8 1.5 5.3 0.16 Tr 2 0.86 8.0 0
Pork, fat, average, raw Average of 8 different cuts, trimmed of lean MAG 50-414 18-436 18-203 Tr Tr Tr 1.3 0,38 0.18 0.20 0.13 2.1 1.1 3.2 0.11 0,5 2 0.61 5.0 0
Pork, fillet medallions, grilled lean Calculated from 18-510 MAG 18-226 Tr Tr Tr 0,2 0,46 1,37 0,45 14,2 7,6 21,8 0,51 0,8 6 1,91 7,6 0
Pork, fillet medallions, grilled, lean and fat Calculated from 98% lean and 2% fat MAG 18-227 Tr Tr Tr 0,3 0,46 1,35 0,44 14,0 7,5 21,5 0,50 0,8 6 1,88 7,5 0
Pork, fillet medallions, raw, lean 10 samples, 6 products, chilled MAG Tr Tr Tr 0,1 0,29 0,86 0,28 8,9 4,8 13,7 0,32 0,5 4 1,20 4,8 0
Pork, fillet medallions, raw, lean and fat Calculated from 98% lean and 2% fat. No fat removed. MAG 18-225 Tr Tr Tr 0,1 0,29 0,85 0,27 8,8 4,7 13,5 0,32 0,5 4 1,18 4,8 0
Pork, fillet strips, stir-fried in rapeseed oil, lean Calculated from 18-510 MAG 18-228 Tr Tr Tr 0,8 0,79 1,08 0,35 11,2 7,5 18,7 0,40 0,6 6 1,51 6,8 0
Pork, hand, shoulder joint, raw, lean 10 samples MAG 18-229 Tr Tr Tr 0.5 0,30 0.95 0.26 7.8 4.4 12,2 0.52 0,5 3 1.45 2.0 0
Pork, hand, shoulder joint, raw, lean and fat Calculated from 73% lean and 26% fat MAG 18-230 Tr Tr Tr 0.8 0,33 0.76 0.23 6.4 3.5 9,9 0.41 0,5 3 1.24 3.0 0
Pork, hand, shoulder joint, roasted, lean 10 samples MAG 18-233 Tr Tr Tr 0.7 0,16 0.99 0.34 3.7 6.6 10,3 0.40 0,5 1 2.04 4.0 0
Pork, hand, shoulder joint, roasted, lean and fat Calculated from 71% lean and 27% fat MAG 18-234 Tr Tr Tr 1.0 0,21 0.87 0.30 3.6 5.6 9,2 0.35 0,5 1 1.80 5.0 0
Pork, lean, average, raw Average of 6 different cuts, trimmed of fat MAG 18-201 Tr Tr Tr 0,4 0,29 0,71 0,19 8,7 4,6 13,4 0,38 0,5 6 1,05 3,8 0
Pork, leg joint, raw, lean 11 samples, 11 products, chilled MAG 18-235 Tr Tr Tr 0,6 0,30 0,46 0,09 10,6 4,9 15,5 0,34 0,5 5 0,86 4,3 0
Pork, leg joint, raw, lean and fat Calculated from 81% lean and 19% fat. No fat removed, not including skin. MAG 18-483 Tr Tr Tr 0,9 0,33 0,41 0,08 9,0 4,1 13,1 0,29 0,5 5 0,76 4,1 0
Pork, leg joint, raw, lean and fat, trimmed Calculated from 96% lean and 4% fat. Subcutaneous fat and skin removed. MAG Tr Tr Tr 0,7 0,30 0,45 0,09 10,3 4,7 15,0 0,33 0,5 5 0,84 4,3 0
Pork, leg joint, roasted, lean and fat Calculated from 81% lean and 19% fat. No fat removed, not including crackling. MAG 18-485 Tr Tr Tr 1,2 0,20 0,50 0,22 9,4 6,0 15,4 0,15 0,4 Tr 0,87 6,0 0
Pork, leg joint, roasted, lean and fat, trimmed Calculated from 96% lean and 4% fat. Subcutaneous fat and crackling removed MAG Tr Tr Tr 1,1 0,17 0,56 0,25 10,7 6,9 17,6 0,17 0,4 Tr 0,97 6,6 0
Pork, leg joint, roasted, lean 11 samples, 11 products, chilled. Roasted medium MAG 18-484 Tr Tr Tr 1,0 0,16 0,58 0,26 11,1 7,2 18,3 0,17 0,4 Tr 1,00 6,7 0
Pork, loin chops, grilled, lean Data as for pork loin steak (18-524) MAG 18-251 Tr Tr Tr 1,2 0,16 0,78 0,18 8,7 7,7 16,4 0,19 0,5 4 1,08 7,2 0
Pork, loin chops, grilled, lean and fat Calculated from 89% lean and 11% fat MAG 18-252 Tr Tr Tr 1,3 0,17 0,72 0,16 8,2 7,0 15,2 0,18 0,5 4 1,00 6,8 0
Pork, loin chops, raw, lean and fat Calculated from 83% lean and 17% fat MAG 18-246 Tr Tr Tr 0,6 0,27 0,57 0,11 8,3 4,4 12,7 0,28 0,4 4 0,74 3,7 0
Pork, loin chops, raw, lean and fat, weighed with bone Calculated from 18-536 MAG 18-247 Tr Tr Tr 0,5 0,23 0,48 0,09 7,1 3,7 10,8 0,24 0,3 3 0,63 3,0 0
Pork, loin chops, roasted, lean Calculated from 18-521 MAG 18-255 Tr Tr Tr 0,7 0,36 0,88 0,16 12,5 8,7 21,2 0,42 0,4 7 1,09 5,9 0
Pork, loin chops, roasted, lean and fat Calculated from 87% lean and 13% fat MAG 18-256 Tr Tr Tr 0,9 0,36 0,79 0,14 11,1 7,7 18,8 0,37 0,4 7 0,98 5,5 0
Pork, loin chops, roasted, lean and fat, weighed with bone Calculated from 18-610 MAG 18-257 Tr Tr Tr 0,7 0,28 0,61 0,11 8,6 5,9 14,5 0,28 0,3 5 0,75 4,2 0
Pork, loin medallions, raw, lean 10 samples, 8 products, chilled MAG Tr Tr Tr 0,4 0,28 0,70 0,12 10,1 5,3 15,4 0,29 0,3 4 0,73 3,8 0
Pork, loin medallions, raw, lean and fat Calculated from 94% lean and 6% fat. No fat removed. MAG Tr Tr Tr 0,5 0,28 0,67 0,12 9,8 5,1 14,9 0,28 0,3 4 0,71 3,8 0
Pork, loin medallions, raw, lean and fat, trimmed Calculated from 98% lean and 2% fat. Subcutaneous fat removed. MAG Tr Tr Tr 0,4 0,28 0,69 0,12 10,0 5,2 15,2 0,29 0,3 4 0,72 3,8 0
Pork, loin steaks, fried in rapeseed oil, lean Calculated from 18-521 MAG 18-265 Tr Tr Tr 0,6 0,73 0,75 0,14 10,6 7,4 18,0 0,36 0,4 5 0,93 5,0 0
Pork, loin steaks, fried in rapeseed oil, lean and fat Calculated from 86% lean and 14% fat MAG 18-266 Tr Tr Tr 0,9 0,66 0,67 0,13 9,6 6,5 16,1 0,33 0,4 5 0,85 4,7 0
Pork, loin steaks, grilled, lean 11 samples, 11 products, chilled MAG 18-285 Tr Tr Tr 1,2 0,16 0,78 0,18 8,7 7,7 16,4 0,19 0,5 4 1,08 7,2 0
Pork, loin steaks, grilled, lean and fat Calculated from 86% lean and 14% fat. No fat removed, not including crackling. MAG 18-286 Tr Tr Tr 1,4 0,17 0,70 0,16 8,0 6,8 14,8 0,18 0,5 4 0,98 6,6 0
Pork, loin steaks, grilled, lean and fat, trimmed Calculated from 96% lean and 4% fat. Subcutaneous fat and crackling removed. MAG Tr Tr Tr 1,3 0,16 0,76 0,17 8,5 7,4 15,9 0,19 0,5 4 1,05 7,0 0
Pork, loin steaks, raw, lean 11 samples, 11 products, chilled MAG 18-283 Tr Tr Tr 0,4 0,26 0,64 0,12 9,1 5,1 14,2 0,31 0,3 4 0,80 3,8 0
Pork, loin steaks, raw, lean and fat Calculated from 84% lean and 16% fat. No fat removed, not including skin. MAG 18-284 18-264 Tr Tr Tr 0,6 0,27 0,57 0,11 8,3 4,5 12,8 0,28 0,4 4 0,74 3,7 0
Pork, loin steaks, raw, lean and fat, trimmed Calculated from 94% lean and 6% fat. Subcutaneous fat and skin removed. MAG Tr Tr Tr 0,5 0,27 0,61 0,12 8,8 4,9 13,7 0,30 0,3 4 0,78 3,8 0
Pork, loin steaks, stewed, lean Calculated from 18-521 MAG 18-287 Tr Tr Tr 0,6 0,30 0,73 0,14 10,4 7,3 17,7 0,35 0,3 6 0,92 4,9 0
Pork, loin steaks, stewed, lean and fat Calculated from 87% lean and 13% fat MAG 18-288 Tr Tr Tr 0,9 0,29 0,66 0,13 9,5 6,5 16,0 0,32 0,3 6 0,85 4,7 0
Pork, mince, raw 10% fat mince. 10 samples MAG 255 18-267 Tr Tr Tr 0.8 0,27 0.96 0.22 6.5 3.5 10,0 0.20 0,5 2 1.31 1.0 0
Pork, mince, stewed 10% fat mince. 10 samples MAG 256 18-268 Tr Tr Tr 0.9 0,26 0.97 0.22 6.2 4.4 10,6 0.23 0,5 2 1.58 4.0 0
Pork, shoulder chops (collar), braised, lean 26 samples MAG 18-271 Tr Tr Tr 0,4 0,17 0,77 0,29 3,6 6,3 9,9 0,26 1,0 1 1,61 6,0 0
Pork, shoulder chops (collar), braised, lean and fat Calculated from 87% lean and 13% fat MAG 18-272 Tr Tr Tr 0,6 0,19 0,70 0,27 3,5 5,7 9,2 0,24 0,5 1 1,50 6,0 0
Pork, shoulder chops (collar), braised, lean and fat, weighed with bone Calculated from 18-543 MAG 18-273 Tr Tr Tr 0,4 0,15 0,53 0,20 2,7 4,3 7,0 0,18 0,4 1 1,12 5,0 0
Pork, shoulder chops (collar), raw, lean and fat Calculated from 93% lean and 7% fat MAG 18-269 Tr Tr Tr 0,6 0,27 0,76 0,28 5,0 3,7 8,7 0,40 0,5 10 1,25 2,0 0
Pork, shoulder chops (collar), raw, lean and fat, weighed with bone Calculated from 18-545 MAG 18-270 Tr Tr Tr 0,5 0,21 0,60 0,22 3,9 2,9 6,8 0,31 0,4 8 0,99 1,0 0
Pork, shoulder joint (collar), pot-roasted, lean 10 samples MAG 18-276 Tr Tr Tr 0,7 0,17 0,58 0,29 4,7 6,2 10,9 0,40 0,5 4 1,94 5,0 0
Pork, shoulder joint (collar), pot-roasted, lean and fat Calculated from 67% lean and 32% fat MAG 18-277 Tr Tr Tr 1,1 0,23 0,48 0,25 4,2 4,6 8,8 0,32 0,5 3 1,56 6,0 0
Pork, shoulder joint (collar), raw, lean and fat Calculated from 74% lean and 26% fat MAG 18-274 Tr Tr Tr 0,8 0,27 0,71 0,26 4,7 3,4 8,1 0,37 0,5 9 1,19 2,0 0
Pork, shoulder joint (collar), raw, lean and fat, weighed with bone Calculated from 18-549 MAG 18-275 Tr Tr Tr 0,6 0,20 0,52 0,20 3,5 2,5 6,0 0,27 0,4 7 0,88 2,0 0
Pork, shoulder steaks (collar), grilled, lean and fat 10 samples MAG 18-280 Tr Tr Tr 1,2 0,17 0,73 0,37 7,1 5,2 12,3 0,50 0,5 4 1,88 4,0 0
Pork, shoulder steaks (collar), grilled, lean and fat, weighed with bone Calculated from 39% lean and 6% fat MAG 18-281 Tr Tr Tr 0,5 0,08 0,33 0,17 3,2 2,4 5,6 0,23 0,2 2 0,85 2,0 0
Pork, shoulder steaks (collar), raw, lean and fat Calculated from 86% lean and 13% fat MAG 18-282 Tr Tr Tr 0,6 0,27 0,78 0,29 5,0 3,7 8,7 0,41 0,5 11 1,27 2,0 0
Pork, shoulder steaks (collar), raw, lean and fat, weighed with bone Calculated from 41% lean and 6% fat MAG 18-279 Tr Tr Tr 0,4 0,13 0,36 0,08 2,4 1,6 4,0 0,16 0,2 1 0,72 Tr 0
Pork, spare ribs, 'barbecue style', homemade Recipe MR 19-620 Tr 4 Tr 0.8 2,13 0.68 0.17 4.7 3.9 4.7 0.35 0,4 4 1.32 1.2 1
Pork, spare ribs, 'barbecue style', homemade, weighed with bone Recipe MR 19-621 Tr 2 Tr 0.4 0,99 0.31 0.08 2.2 1.8 4.0 0.16 0,2 2 0.60 Tr Tr
Pork, spare ribs, 'barbecue style', meat only, retail, reheated, weighed with bone Calculated from 19-264, chilled and frozen MR 19-263 Tr 77 13 0.6 0,99 0.29 0.13 2.5 2.6 5,1 0.10 Tr 3 0.92 1.0 Tr
Pork, spare ribs, 'barbecue style', meat only, retail, reheated 5 samples including American and Chinese style and hot and spicy ribs. 80-90% meat, chilled and frozen MR 19-262 7 220 44 1.7 2,13 0.82 0.38 7.0 7.3 14.3 0.30 0,4 7 2.64 4.0 Tr
Pork, spare ribs, Chinese barbecue, takeaway 10 samples, 2 from different establishments in each of 5 regions. MAG 7 26 11 N 0.84 N N N N N N N N N N Tr
Pork, spare ribs, in black bean sauce, meat and sauce only, homemade Recipe MR 19-618 Tr N N 0.6 N 0.57 0.13 3.1 2.6 0.1 0.20 0,3 2 0.86 0.7 0
Pork, spare ribs, in black bean sauce, meat and sauce only, homemade, weighed with bone Recipe MR 19-619 Tr 1 Tr 0.3 N 0.32 0.07 1.8 1.5 3.3 0.11 0,1 1 0.48 N Tr
Pork, spare ribs, raw, lean and fat 10 samples MAG 18-278 Tr Tr Tr 0.8 0,27 0.76 0.18 5.0 3.4 8,4 0.33 0,5 2 1.53 1.0 0
Pork, stir-fried with vegetables, homemade Recipe MR 19-622 Tr 91 15 0,1 0,61 0,48 0,16 5,0 3,4 8,4 0,23 0,6 9 0,70 N 14
Pork, sweet and sour, made with lean pork, homemade Recipe MR 19-634 5 132 27 0,5 1,40 0,26 0,08 5,2 3,1 8,3 0,23 0,3 11 0,50 3,8 15
Pork, sweet and sour, made with sweet and sour cook in sauce Recipe MR 19-633 Tr 301 50 0,4 0,74 0,25 0,05 5,7 3,0 8,7 0,20 0,3 3 0,50 3,0 1
Pork, trotters and tails, boiled with added salt 23% trotters and 77% pig tails. Salt added MG 50-427 Tr Tr Tr Tr N 0.06 0.20 0.9 3.7 4,6 N 1.0 3 N N 0
Porridge oats, unfortified 18 samples, 10 products, Quaker and other/own brands A 11-017 0 0 0 0.0 0.59 1.05 0.05 0.8 2.7 3,5 0.34 0.0 32 0.75 19.0 0
Porridge oats, unfortified, cooked, made up with semi-skimmed milk 18 samples, 10 products, Quaker and other/own brands A 17 8 18 Tr 0.20 Tr 0.14 0.2 0.8 1,0 0.09 0.3 10 0.60 6.0 1
Porridge, made with milk and water Recipe AI 11-633 10 5 10 Tr 0.09 0.09 0.11 0.1 0.7 0.4 0.05 0.4 6 0.37 3.0 1
Porridge, made with water Recipe. Ref. Wiles et al. (1980) AI 11-569 0 0 0 0.0 0.07 0.08 0.00 0.1 0.3 0.4 0.03 0.0 2 0.06 1.4 0
Porridge, made with whole milk Recipe AI 11-570 37 15 40 Tr 0.12 0.10 0.22 0.2 1.0 0.8 0.08 0.9 8 0.60 4.0 1
Port 19-21% ABV, 2 samples QF 50-1113 0 Tr Tr 0.0 0.00 Tr 0.01 0.1 Tr 0,1 0.01 Tr Tr N N 0
Pot savouries 6 samples including assorted flavours of noodles, rice and chilli SN 17-143 0 N N 0.0 N N N N N N N 0.0 N N N 0
Pot savouries, made up 85g product made up with 215ml water SN 17-144 0 N N 0.0 N N N N N N N 0.0 N N N 0
Potato cakes, fried in rapeseed oil Recipe DR 15-569 23 15 26 0.0 1.52 0.20 0.03 0.8 0.8 1.6 0.08 0.1 15 0.42 0.7 6
Potato chips, crinkle cut, frozen, fried in corn oil 10 samples, 10 brands. Deep fried 3-6 minutes DAP 0 Tr 0 0.0 4.05 0.15 0.07 1.9 0.9 2,8 0.42 0.0 27 N N 13
Potato chips, fine cut, from fast food outlets 5 samples, including McDonald's, Burger King, Wimpy, KFC DAP 13-423 0 Tr Tr 0.0 3.28 0.07 0.09 0.6 0.4 1.0 0.04 0.0 38 0.49 0.2 2
Potato chips, fine cut, frozen, fried in blended vegetable oil Calculation from fried in corn oil 13-026 DAP 0 Tr Tr 0.0 N 0.18 0.09 2.4 1.1 3,5 0.52 0.0 34 N N 12
Potato chips, fine cut, frozen, fried in corn oil 10 samples, 4 brands. Deep fried 1-4 minutes DAP 50-685 0 Tr 0 0.0 5.16 3.51 0.18 0.09 2.4 1.1 3,5 0.52 0.0 34 N N 12
Potato chips, fine cut, frozen, fried in dripping Calculation from fried in corn oil 13-026 DAP N N N Tr 0.06 0.18 0.09 2.4 1.1 3,5 0.52 Tr 34 N N 12
Potato chips, fried in beef dripping, from takeaway fish and chip shops 10 samples with fatty acids calculated from beef dripping DAR N N N Tr 0.39 0.10 0.10 0.6 0.5 1.1 0.05 Tr 46 0.51 0.3 2
Potato chips, fried in commercial oil, from takeaway fish and chip shops 10 samples, cooked in beef fat or commercial vegetable oil DAP Tr Tr Tr 0.0 0.32 14.90 0.10 0.10 0.6 0.5 1.1 0.05 0.0 46 0.51 0.3 2
Potato chips, fried in palm oil, from takeaway fish and chip shops 10 samples with fatty acids calculated from palm oil DAR Tr Tr Tr 0.0 N 0.10 0.10 0.6 0.5 1.1 0.05 0.0 46 0.51 0.3 2
Potato chips, fried in rapeseed oil, from takeaway fish and chip shops 10 samples with fatty acids calculated from rapeseed oil DAR Tr Tr Tr 0.0 N 0.10 0.10 0.6 0.5 1.1 0.05 0.0 46 0.51 0.3 2
Potato chips, homemade, fried in corn oil Deep fried 6 minutes, 190C. Calculated from 13-021 and 13-489 DAP 13-021 0 Tr Tr 0.0 1.15 0.27 0.02 0.5 0.7 1.2 0.18 0.0 10 0.74 0.5 9
Potato chips, homemade, fried in dripping Deep fried 6 minutes, 190C. Calculated from 13-021 and 13-489 DAP 13-406 N N N Tr 0.40 0.27 0.02 0.5 0.7 1.2 0.18 Tr 10 0.74 0.5 9
Potato chips, homemade, fried in rapeseed oil Calculated from raw and deep fried in corn oil DAP 13-407 0 Tr Tr 0.0 N 0.23 0.01 0.3 0.7 1.1 0.10 0.0 16 0.30 0.4 11
Potato chips, homemade, fried in sunflower oil Deep fried 6 minutes, 190C. Calculated from 13-021 and 13-489 DAP 13-408 0 Tr Tr 0.0 3.26 0.27 0.02 0.5 0.7 1.2 0.18 0.0 10 0.74 0.5 9
Potato chips, microwave, cooked 10 samples, 2 brands; cooked as packet directions DAP 13-028 0 Tr Tr 0.0 N 0.12 0.07 2.1 0.9 3.0 0.29 0.0 20 N N 11
Potato chips, oven ready, no batter, baked 11 samples, 10 products, straight cut and crinkle cut DAP 13-029 0 Tr Tr 0.0 1.37 0.05 0.12 1.4 0.7 2.1 0.20 0.0 22 0.25 0.3 1
Potato chips, oven ready, with batter, baked 10 samples, 8 brands, including McCain Homefries and Crispy French Fries, Aunt Bessie's Homestyle Chips and own brands DAP 0 Tr Tr 0.0 1.84 0.09 0.11 3.2 0.7 3.9 0.20 0.0 13 0.22 0.5 1
Potato chips, straight cut, frozen, fried in blended oil Calculation from fried in corn oil 13-025 DAP 0 Tr Tr 0.0 N 0.16 0.08 2.1 1.0 3,1 0.46 0.0 30 N N 16
Potato chips, straight cut, frozen, fried in corn oil 10 samples, 10 brands. Deep fried 3-5 minutes DAP 50-862 0 Tr 0 0.0 3.27 0.16 0.08 2.1 1.0 3,1 0.46 0.0 30 N N 16
Potato chips, straight cut, frozen, fried in dripping Calculation from fried in corn oil 13-025 DAP N N N Tr 0.04 0.16 0.08 2.1 1.0 3,1 0.46 Tr 30 N N 16
Potato chips, thick cut, frozen, fried in corn oil 10 samples, 5 brands. Deep fried 3-7 minutes DAP 0 Tr 0 0.0 2.47 0.16 0.08 2.1 0.9 3,0 0.45 0.0 30 N N 12
Potato crisps, fried in sunflower oil 11 samples, 8 products, assorted flavours, fried in high oleic sunflower oil, including Walkers and own brands SNA 0 29 5 0.0 9.05 0.09 0.16 3.9 0.9 4.8 0.31 0.0 62 0.78 0.6 17
Potato crisps, low fat 20 samples of different brands, plain and flavoured, not baked SN 17-496 0 2 0 0.0 3.47 0.19 0.14 5.0 1.6 6.6 0.46 0.0 48 N N 14
Potato croquettes, fried in blended oil 10 samples, 5 brands. Shallow fried 5-7 minutes DAR 50-690 0 N N 0.0 N 15.70 0.08 0.08 1.4 1.0 2,4 0.22 0.0 2 N N 2
Potato powder, instant, made up with semi-skimmed milk Calculated from ingredients; made up as packet directions DAR 13-034 6 5 7 Tr 0.05 0.02 0.08 1.2 0.6 1.8 0.17 0.1 4 N N 23
Potato powder, instant, made up with skimmed milk Calculated from ingredients; made up as packet directions DAR 13-035 Tr 3 1 Tr 0.05 0.02 0.07 1.2 0.6 1.8 0.17 0.1 4 N N 23
Potato powder, instant, made up with water Calculated from ingredients; made up as packet directions DAR 13-032 0 3 1 0.0 0.05 0.90 0.01 0.03 1.2 0.4 1.6 0.15 0.0 2 N N 23
Potato powder, instant, made up with whole milk Calculated from ingredients; made up as packet directions DAR 13-033 14 8 15 Tr 0.05 0.02 0.07 1.2 0.5 1.7 0.17 0.1 4 N N 23
Potato powder, instant, raw 10 samples, 9 brands DAR 13-031 0 15 0 0.0 0.25 0.05 0.19 6.6 2.0 8.6 0.84 0.0 13 N N 130
Potato products, shaped, frozen, baked Frozen, including waffles, smiley faces and letters DA 13-425 0 Tr Tr 0.0 2.70 0.19 0.02 0.8 0.5 1.3 0.10 0.0 17 0.29 0.8 44
Potato rings 10 samples, 7 products, including Hula Hoops and own brand SN 17-142 0 29 5 0.0 7.64 0.05 0.27 1.1 0.8 1.9 0.40 0.0 5 0.28 0.2 3
Potato snacks, pringle-type, fried in vegetable oil 5 samples, 5 products, including Pringles and own brands SNA 0 29 5 0.0 10.80 9.60 0.09 0.16 3.9 0.9 4.8 0.31 0.0 62 0.78 0.6 N
Potato wedges, retail, cooked 10 samples, 9 products, frozen, including McCain and own brands DAR 0 10 2 Tr N 0.08 0.06 2.2 0.4 2.6 0.10 0.0 10 0.39 0.5 Tr
Potato, leek and celery bake Recipe from dietary survey records DR 64 98 80 0.1 0.25 0.10 0.06 0.3 1.0 1,3 0.19 0.1 11 0.23 0.7 3
Potatoes with onions and eggs, fried Greek dish. Fried potatoes with onion and egg. Recipe from a personal collection DR 85 2 85 0.8 4.46 0.12 0.25 1.2 2.2 3,4 0.24 1.1 18 N N 4
Potatoes, duchesse Recipe. Baked potato, egg and butter shapes. Recipe from review of recipe collection DR 15-570 60 30 65 0.4 0.23 0.37 0.22 0.05 0.5 0.7 1.2 0.07 0.3 20 0.53 2.3 9
Potatoes, new and salad, boiled in salted water, flesh and skin 22 samples, including UK grown and imported, pre-packed and loose DAE 13-475 0 Tr 0 0.0 0.11 0.13 0.01 0.7 0.4 1.1 0.13 0.0 21 0.51 0.3 7
Potatoes, new and salad, boiled in unsalted water, flesh and skin 22 samples, including UK grown and imported, pre-packed and loose DAE 13-420 0 Tr 0 0.0 0.11 0.13 0.01 0.7 0.4 1.1 0.13 0.0 21 0.51 0.3 7
Potatoes, new and salad, flesh only, raw IFR, average of Desiree, King Edward, Pentland Crown, Maris Piper over 6 seasons, flesh only DAE 13-001 0 Tr 0 0.0 0.06 0.15 0.02 0.7 0.4 1.1 0.16 0.0 25 0.50 0.3 7
Potatoes, new, frozen, `roast' in corn oil LGC; 10 samples, 3 brands. Deep fried and roasted DAE 13-006 0 Tr 0 0.0 1.14 0.16 0.02 0.5 0.6 1.1 N 0.0 25 N N 5
Potatoes, old, baked, flesh and skin 22 samples, autumn and winter, including white and red varieties, pre-packed and loose DAM 13-010 0 Tr Tr 0.0 0.05 0.94 0.20 0.02 0.9 0.4 1.3 0.11 0.0 18 0.46 0.3 6
Potatoes, old, baked, flesh only IFR. Samples as raw; baked 90 minutes 200C and calculated from 13-491. Average of Desiree, King Edward, Pentland Crown, Maris Piper over 6 seasons DAM 13-011 0 Tr 0 0.0 0.06 0.94 0.21 0.01 0.6 0.5 1,1 0.06 0.0 10 0.26 0.3 3
Potatoes, old, baked, flesh only, weighed with skin Calculated from flesh only. Average of Desiree, King Edward, Pentland Crown, Maris Piper over 6 seasons DAM 13-012 0 Tr Tr 0.0 0.04 0.14 0.01 0.4 0.3 0,7 0.04 0.0 7 0.17 0.2 2
Potatoes, old, boiled in salted water, flesh only 22 samples, autumn and winter, including white and red varieties, pre-packed and loose, based on boiled in unsalted water DAM 13-476 0 Tr Tr 0.0 0.01 0.21 Tr 0.5 0.4 0.9 0.06 0.0 18 0.43 0.3 9
Potatoes, old, boiled in unsalted water, flesh only 22 samples, autumn and winter, including white and red varieties, pre-packed and loose DAM 13-421 0 Tr Tr 0.0 0.01 0.21 Tr 0.5 0.4 0.9 0.06 0.0 18 0.43 0.3 9
Potatoes, old, mashed with butter Recipe. 100g boiled potatoes, 5g butter, 7g milk DAM 13-481 44 28 49 0.0 0.09 0.19 0.02 0.3 0.4 0.7 0.06 0.1 17 0.43 0.5 8
Potatoes, old, mashed with reduced fat spread Recipe. 100g boiled potatoes, 5g butter, 7g milk DAM 28 21 31 0.3 1.19 0.19 0.02 0.3 0.4 0.7 0.06 0.1 17 0.43 0.5 8
Potatoes, old, microwaved, flesh and skin 11 samples, including white and red varieties, pre-packed and loose DAM 0 Tr Tr 0.0 0.13 0.23 0.01 0.8 0.4 1.2 0.14 0.0 33 0.48 0.3 5
Potatoes, old, potato wedges, with skin, cooked in sunflower oil, homemade Calculated from 13-491 and 17-045 DAM 0 Tr Tr 0.0 N 0.23 0.02 1.1 0.5 1.6 0.13 0.0 21 0.54 0.4 7
Potatoes, old, raw, flesh only 22 samples, autumn and winter, including white and red varieties, pre-packed and loose DAM 13-009 0 Tr Tr 0.0 0.01 0.94 0.20 0.01 0.3 0.4 0.7 0.14 0.0 13 0.44 0.3 14
Potatoes, old, roasted in corn oil Calculated from raw, parboiled for 5-10 minutes and roasted for 50 minutes. Water and fat analysed, 2013 DAM 13-016 0 Tr Tr 0.0 0.98 0.22 0.01 0.4 0.5 0.9 0.14 0.0 8 0.47 0.3 13
Potatoes, old, roasted in lard Calculated from raw, parboiled for 5-10 minutes and roasted for 50 minutes. Water and fat analysed, 2013 DAM 50-673 Tr Tr Tr N 0.07 0.22 0.01 0.4 0.5 0.9 0.14 Tr 8 0.47 0.3 13
Potatoes, old, roasted in rapeseed oil Calculated from raw, parboiled for 5-10 minutes and roasted for 50 minutes. Water and fat analysed, 2013. Most unspecified vegetable oils are made from rapeseed oil DA 0 Tr Tr 0.0 N 0.22 0.01 0.4 0.5 0.9 0.14 0.0 8 0.47 0.3 13
Potatoes, old, roasted in sunflower oil, flesh only Calculated from baked. Water and fat analysed, 2012 DAM 0 Tr Tr 0.0 2.77 0.22 0.01 0.4 0.5 0.9 0.14 0.0 8 0.47 0.3 13
Potatoes, old, wedges, with skin, homemade, cooked in rapeseed oil Calculated from baked. Water and fat analysed, 2012. Most unspecified vegetable oils are made from rapeseed oil DAM 0 Tr Tr 0.0 N 0.23 0.02 1.1 0.5 1.6 0.13 0.0 21 0.54 0.4 7
Poussin, raw, meat and skin Calculated from 34% light meat, 40% dark meat and 26% skin MCA 24 Tr 24 0.6 0.15 0.11 0.25 6.6 3.5 10,1 0.31 Tr 9 1.03 2.0 0
Poussin, raw, meat and skin, weighed with bone Calculated from 18-305 MCA 14 Tr 14 0.3 0.09 0.06 0.14 3.8 2.0 5,8 0.18 Tr 5 0.60 1.0 0
Prawn crackers, takeaway 10 samples from different outlets AT 11-551 0 Tr Tr 0.0 5.77 Tr Tr 0.1 N N 0.43 0.0 2 Tr Tr 0
Prawns, king, grilled from raw 9 samples, 9 products, warm-water prawns (Panaeus vannamei), frozen and chilled JK Tr Tr Tr Tr 1.64 Tr 0.07 0.1 3.4 3.5 0.14 1.6 10 0.20 4.3 Tr
Prawns, king, purchased cooked 11 samples, 11 products, warm-water prawns (Penaeus vannamei), frozen and chilled JK Tr Tr Tr Tr 1.64 Tr 0.05 0.1 3.4 3.5 0.05 1.4 10 0.20 4.3 Tr
Prawns, king, purchased cooked, weighed with shells Calculated from 16-389 using edible portion of 0.54 JK 16-240 Tr Tr Tr Tr 0.89 Tr 0.03 0.1 1.8 1.9 0.03 0.8 5 0.11 2.3 Tr
Prawns, king, raw 9 samples, 9 products, warm-water prawns (Panaeus vannamei), frozen and chilled JK Tr Tr Tr Tr 1.80 Tr 0.05 0.1 3.6 3.7 0.11 1.3 11 0.16 3.9 Tr
Prawns, standard, dried Calculated from 16-384 JK 16-242 Tr Tr Tr Tr 19.58 Tr 0.27 Tr 19.4 19.4 0.16 12.7 54 0.76 21.6 Tr
Prawns, standard, purchased cooked 15 samples, 15 products, cold-water/Atlantic prawns (Pandalus borealis), chilled/frozen JK 16-239 Tr Tr Tr Tr 3.63 0.08 Tr 0.05 Tr 3.6 3.6 0.03 2.3 10 0.14 4.0 Tr
Pre-mixed spirit based drinks Approx. 4% ABV, including WKD, Bacardi Breezer, Smirnoff Ice and Carribean Twist Q 0 Tr Tr 0.0 N Tr Tr N N N N 0.0 N N N N
Prickly pears, flesh and seeds Literature sources FA 0 45 7 0.0 N 0.02 0.04 0.4 N N N 0.0 N N N 22
Profiteroles with sauce, frozen 10 samples, 7 brands BR 114 90 129 0.3 1.18 0.07 0.14 0.3 1.2 1.5 0.02 0.3 9 0.63 3.7 Tr
Prune juice 4 bottled samples; 2 brands FC 0 N N 0.0 N 0.01 0.05 0.6 0.1 0,7 0.14 0.0 Tr N N Tr
Prunes, canned in juice, whole contents 10 samples; stones removed. Drained proportion = 0.46 FA 50-955 0 140 23 0.0 N 0.02 0.02 0.5 0.1 0.6 0.06 0.0 5 0.07 Tr Tr
Prunes, flesh and skin No stones, dried FA 0 155 26 0.0 N 0.10 0.20 1.5 0.5 2,0 0.24 0.0 4 0.46 Tr Tr
Prunes, flesh and skin, stewed with sugar Calculated from 450g fruit, 450g water, 54g sugar FA 0 73 12 0.0 N 0.04 0.07 0.5 0.2 0,7 0.09 0.0 Tr 0.16 Tr Tr
Prunes, flesh and skin, stewed with sugar, weighed with stones Calculated from 14-233 FA 0 67 11 0.0 N 0.04 0.06 0.5 0.2 0,7 0.08 0.0 Tr 0.15 Tr Tr
Prunes, flesh and skin, stewed without sugar Calculated from 450g fruit, 450g water FA 0 78 13 0.0 N 0.04 0.08 0.6 0.3 0,9 0.10 0.0 Tr 0.18 Tr Tr
Prunes, flesh and skin, stewed without sugar, weighed with stones Calculated from 14-235 FA 0 72 12 0.0 N 0.04 0.07 0.5 0.2 0,7 0.09 0.0 Tr 0.16 Tr Tr
Prunes, flesh and skin, weighed with stones Calculated from 14-231 FA 0 130 22 0.0 N 0.08 0.17 1.3 0.4 1,7 0.20 0.0 3 0.39 Tr Tr
Prunes, ready-to-eat, semi-dried 10 samples, 9 products, including soft, ready-to-eat and partially rehydrated FA 14-239 0 232 39 0,0 1,09 0,03 0,03 2,7 0,1 2,8 0,04 0,0 1 0,27 Tr Tr
Prunes, ready-to-eat, semi-dried, weighed with stones Calculated from 14-391 FA 14-240 0 200 33 0,0 0,94 0,03 0,03 2,3 0,1 2,4 0,03 0,0 1 0,23 Tr Tr
Pudding, bread and butter, homemade Recipe AS 11-691 N 27 N N N 0.05 0.06 0.27 0.3 1.4 1.7 0.08 1.3 10 0.68 6.5 2
Pudding, Christmas, homemade Recipe AS 11-692 17 10 19 N N 0.41 0.09 0.13 0.8 1.1 1.9 0.11 0.3 14 0.28 4.7 0
Pudding, Christmas, retail 10 samples, 4 brands AS 11-291 N N N N N Tr 0.03 0.4 0.6 1.0 0.07 Tr 9 N N Tr
Pudding, Eve's pudding, homemade Recipe using apples only AS 11-696 155 87 170 0.6 0.60 0.05 0.09 0.3 0.9 1.2 0.06 0.5 5 0.26 3.5 6
Pudding, Queen of Puddings, homemade Recipe AS 11-705 82 37 88 0.6 0.35 0.07 0.19 0.3 1.1 1.4 0.05 0.9 8 0.49 5.0 3
Pudding, rice, canned 10 cans, 7 brands BR 12-406 16 10 19 Tr 0.16 0.01 0.13 0.2 0.6 0.9 0.01 Tr Tr 0.30 2.0 Tr
Pudding, rice, canned, low fat 10 samples, 6 brands BR 12-407 16 10 19 Tr 0.10 0.01 0.13 0.2 0.7 0.9 0.01 Tr Tr 0.30 2.0 Tr
Pudding, rice, homemade, with semi-skimmed milk Recipe BR 49 28 53 Tr 0.09 0.03 0.21 0.3 0.8 1.1 0.06 0.9 5 0.57 3.3 2
Pudding, rice, homemade, with skimmed milk Recipe BR 30 19 33 Tr 0.06 0.03 0.20 0.2 0.9 1.1 0.06 0.9 5 0.43 2.8 1
Pudding, rice, homemade, with whole milk Recipe BR 67 33 72 0.0 0.12 0.03 0.21 0.3 0.8 1.1 0.06 0.9 5 0.66 2.8 2
Pudding, sponge, canned 10 assorted samples of the same brand AS 11-549 N N N N 0.59 0.05 0.16 0.4 0.6 1.0 0.09 Tr 3 0.20 1.0 0
Pudding, sponge, homemade Recipe AS 11-706 N 116 N N N 0.07 0.11 0.4 1.3 1.9 0.06 0.6 9 0.34 4.0 Tr
Pudding, sponge, with dried fruit, homemade Recipe AS 11-707 N 108 N N N 0.08 0.11 0.4 1.2 1.8 0.08 0.5 9 0.32 4.0 Tr
Pudding, sponge, with jam or treacle, homemade Recipe AS 11-708 N 106 N N N 0.07 0.10 0.3 1.2 1.8 0.05 0.5 8 0.31 3.7 1
Pudding, spotted dick, homemade Recipe AS 11-709 14 16 17 Tr 0.37 0.15 0.08 0.7 0.9 0.8 0.07 0.2 6 0.22 1.5 1
Pudding, suet, homemade Recipe AS 11-710 15 17 18 Tr 0.41 0.12 0.08 0.7 1.0 1.7 0.05 0.3 5 0.22 1.1 1
Pumpkin seeds Analysis and literature sources GA 453 0 230 38 0.0 N 0.23 0.32 1.7 7.1 8.8 N 0.0 N N N 0
Pumpkin, flesh only, boiled in unsalted water Peeled thickly, seeds removed, boiled for 15 minutes, based on boiled in salted water DG 13-327 0 955 160 0.0 1.06 2.00 0.14 Tr 0.1 0.1 0.2 0.03 0.0 10 0.30 0.4 7
Pumpkin, flesh only, raw Peeled thickly, seeds removed DG 50-809 0 450 75 0.0 1.06 0.16 Tr 0.1 0.1 0,2 0.02 0.0 10 0.40 0.4 14
Puri, homemade 9 samples; 6 homemade, 3 café. Deep fried chapati AF N 0 N 0.0 6.76 0.19 0.01 1.9 1.7 3,6 0.20 0.0 32 0.20 2.0 0
Quiche, cheese and egg, homemade Recipe. Ref. Wiles et al. (1980) CD 12-923 130 38 136 0.9 1.55 0.05 0.25 0.3 3.1 3.4 0.08 1.5 12 0.59 7.5 1
Quiche, cheese and egg, wholemeal, homemade Recipe CD 12-924 227 100 244 1.0 0.80 0.10 0.27 1.1 3.4 4.5 0.17 1.5 17 0.70 8.3 Tr
Quiche, Lorraine, homemade Recipe CD 12-925 100 30 105 0.8 N 0.20 0.25 1.7 3.4 5.2 0.16 1.5 12 0.85 7.4 1
Quiche, Lorraine, shortcrust pastry, retail 10 samples, 7 brands CD 103 35 109 N 2.08 0.13 0.18 1.2 1.8 3.0 0.04 0.5 9 0.69 4.6 Tr
Quiche, Lorraine, wholemeal pastry, homemade Recipe CD 12-927 215 104 232 0.9 N 0.25 0.28 2.6 3.7 6.3 0.26 1.5 15 0.90 8.2 1
Quiche, mushroom, homemade Recipe CD 12-928 94 28 98 0.6 1.54 0.06 0.22 0.7 2.5 3.3 0.07 1.1 13 0.81 7.4 1
Quiche, mushroom, wholemeal, homemade Recipe CD 12-929 201 96 217 0.7 0.70 1.74 0.12 0.25 1.5 2.7 4.4 0.17 1.1 18 0.93 8.3 1
Quiche, vegetable, retail 10 samples, including broccoli, tomato, spinach, roasted vegetables, asparagus and vegetable and cheese CD 121 202 155 Tr 0.62 0.09 0.17 0.7 1.0 1.7 0.06 0.2 15 0.41 4.0 Tr
Quinces, flesh only Flesh only FA 0 Tr Tr 0.0 N 0.02 0.02 0.2 Tr 0,2 0.04 0.0 N 0.08 0.1 15
Quinoa, raw Seeds from a species of goosefoot GA 0 N N 0.0 N 0.20 0.40 2.9 1.9 4.8 N 0.0 N N N 0
Quorn korma Quorn in korma curry sauce. Recipe from manufacturer DR 12 22 16 Tr 0.80 N 0.03 0.7 N N N Tr 4 0.14 N 1
Quorn, pieces, as purchased pieces DG 13-455 0 0 0 0.0 0.00 0.10 0.39 0.3 2.7 3.0 0.08 0.3 21 0.36 5.9 0
Rabbit, raw, meat only 10 samples from leg and loin MEC 50-468 N N N N 0.13 0.10 0.19 8.4 4.1 12.5 0.50 10.0 5 0.80 1.0 0
Rabbit, stewed, meat only 30 samples of a mixture of fresh, wild, farmed and frozen imported MEC 50-469 N N N N N 0.02 0.16 6.2 5.1 11.3 0.29 3.0 5 0.80 1.0 0
Rabbit, stewed, meat only, weighed with bone Calculated from 18-388 MEC 50-470 N N N N N 0.01 0.10 6.2 2.7 8,9 0.17 2.0 3 0.48 1.0 0
Raddiccio, raw 3 samples. Outer leaves removed DG 0 Tr Tr 0.0 N 0.09 0.15 0.3 0.2 0,5 0.08 0.0 15 N N 5
Radish leaves, raw Literature sources DG 0 3670 612 0.0 N 0.13 0.35 0.8 0.8 1,6 N 0.0 N N N 63
Radish, red, flesh and skin, raw 10 samples, UK and imported, end and top trimmed DG 13-330 0 Tr Tr 0,0 0,00 0,03 Tr 0,4 0,1 0,5 0,07 0,0 38 0,18 0,4 17
Radish, white/mooli, raw Literature sources DG 0 0 0 0.0 0.00 0.03 0.02 0.5 0.1 0,6 0.07 0.0 38 0.18 N 24
Raisins, dried 10 samples, 10 products, not including soft, ready-to-eat, or partially hydrated FA 14-242 0 12 2 0,0 0,52 3,70 0,11 0,01 0,7 0,1 0,8 0,24 0,0 6 0,09 11,3 Tr
Raita, homemade Recipe, spiced curd/yoghurt WC 17-572 19 102 36 0.0 0.11 0.06 0.20 0.3 N N N 0.1 18 N N 2
Raita, yogurt and gram flour, homemade Recipe BV 12-457 59 200 92 0.1 0.62 0.09 0.10 0.3 0.6 0.9 0.11 0.1 15 0.27 1.0 2
Rambutan, flesh only Literature sources FA 0 0 0 0.0 N 0.02 0.06 0.6 0.1 0,7 N 0.0 N N N 78
Rape leaves, raw Literature sources; DG 0 1990 323 0.0 N 0.07 0.06 0.8 0.8 1,6 N 0.0 N N N 55
Raspberries, raw 11 samples, mixture of UK and imported FA 14-244 0 6 1 0,0 0,82 0,01 0,01 0,5 0,2 0,7 0,11 0,0 55 0,73 1,6 19
Raspberries, stewed with sugar Calculated from 700g fruit, 105g water, 84g sugar FA 0 5 1 0.0 0.42 0.02 0.03 0.3 0.3 0,6 0.04 0.0 5 0.16 1.2 21
Raspberries, stewed without sugar Calculated from 700g fruit, 105g water FA 0 5 1 0.0 0.46 0.02 0.04 0.4 0.3 0,7 0.05 0.0 6 0.17 1.4 23
Ratatouille, homemade Recipe adapted from literature sources DR 15-571 0 301 50 0.0 1.77 0.05 0.01 0.3 0.3 0.6 0.11 0.0 16 0.12 N 15
Red pea loaf Recipe. West Indian dish. Red kidney beans. Recipe from a personal collection DR 15-573 18 7 19 0.3 0.65 0.16 0.09 0.5 1.6 2.1 0.12 0.3 41 0.31 N 1
Red rice, boiled in unsalted water 6 samples, 4 products, Camargue rice AC 11-038 0 0 0 0.0 0.08 0.13 Tr 2.1 1.2 3.3 0.02 0.0 10 0.89 0.7 0
Red snapper, flesh only, fried in blended oil, weighed with bones and skin 10 whole fish, shallow fried for 7 minutes per side JA 4 Tr 4 3.0 1.35 0.08 0.08 6.6 4.6 11,2 0.46 2.0 N 0.33 1.0 Tr
Red snapper, flesh only, fried in blended oil, weighed with bones and skin Calculated from fried in blended oil 16-127 JA 2 Tr 2 1.5 0.69 0.04 0.04 3.3 2.3 5,6 0.23 1.0 N 0.17 1.0 Tr
Red snapper, flesh only, fried in sunflower oil 10 whole fish, shallow fried for 7 minutes per side JA 4 Tr 4 3.0 N 0.08 0.08 6.6 4.6 11,2 0.46 2.0 N 0.33 1.0 Tr
Red snapper, flesh only, fried in sunflower oil, weighed with bones and skin Calculated from fried in sunflower oil 16-129 JA 2 Tr 2 1.5 N 0.04 0.04 3.3 2.3 5,6 0.23 1.0 N 0.17 1.0 Tr
Red snapper, flesh only, raw Literature sources and calculation from fried JA 3 Tr 3 2.3 N 0.08 0.08 6.3 3.7 10,0 0.44 1.0 N 0.32 1.0 Tr
Redcurrants, raw Whole fruit, stalks removed FA 0 25 4 0.0 0.10 0.04 0.06 0.1 0.2 0,3 0.05 0.0 N 0.06 2.6 40
Redcurrants, stewed with sugar Calculated from 700g fruit, 210g water, 84g sugar FA 0 19 3 0.0 0.08 0.02 0.04 0.1 0.2 0,3 0.03 0.0 N 0.04 1.5 23
Redcurrants, stewed without sugar Calculated from 700g fruit, 210g water FA 0 21 3 0.0 0.09 0.03 0.04 0.1 0.2 0,3 0.03 0.0 N 0.04 1.7 26
Redfish, raw Literature sources JA 8 Tr 8 N 1.25 0.11 0.09 2.3 3.4 5,7 0.18 2.0 N 0.36 N Tr
Re-fried beans Recipe. Mashed kidney bean dish. Recipe from review of recipe collection DR 15-572 N 123 N N N 0.15 0.05 0.5 1.1 1.6 0.11 0.0 35 0.19 N 1
Relish, corn/cucumber/onion 9 samples, 5 brands WCN 17-353 0 N N 0.0 N N N N 0.2 0.2 N 0.0 N N N N
Relish, tomato based 9 samples, 4 brands, including chilli and burger relish WCN 0 N N 0.0 N 0.06 0.05 0.2 0.2 0.4 N 0.0 N N N N
Rhubarb, stems only, raw Stems only FA 50-961 0 60 10 0.0 0.20 0.03 0.03 0.3 0.1 0,4 0.02 0.0 7 0.09 N 6
Rhubarb, stems only, stewed with sugar 1000g fruit, 100g water, 120g sugar FA 50-962 0 28 5 0.0 0.17 0.03 0.02 0.2 0.1 0.3 0.02 0.0 4 0.08 N 5
Rhubarb, stems only, stewed without sugar 11 samples, UK and imported, including outdoor and forced. Ends trimmed, cut into chunks and stewed in 1-4 tbsp water for 7-11 minutes FA 14-254 0 30 5 0,0 0,18 0,03 0,02 0,2 0,1 0,3 0,02 0,0 4 0,08 0,5 5
Rice and black-eye beans Recipe. West Indian dish. Recipe from review of recipe collection DR 15-574 N 18 N N N 0.14 0.02 0.7 1.3 1.0 0.11 Tr 50 0.29 2.8 Tr
Rice and black-eye beans, brown rice Recipe. West Indian dish. Recipe from review of recipe collection DR 15-575 N 18 N N N 0.18 0.04 1.5 1.4 2.9 N Tr 54 N N Tr
Rice and pigeon peas Recipe. West Indian dish. Recipe from review of recipe collection DR 15-576 N 16 N N N 0.12 0.02 0.5 0.8 1.0 N 0.0 12 N N Tr
Rice and pigeon peas, brown rice Recipe. West Indian dish. Recipe from review of recipe collection DR 15-577 N 16 N N N 0.15 0.03 1.0 0.9 1.9 N 0.0 N N N Tr
Rice and red kidney beans Recipe. West Indian dish. Recipe from review of recipe collection DR 15-578 N 13 N N N 0.10 0.02 0.5 1.1 1.8 0.09 Tr 14 0.22 N Tr
Rice and red kidney beans, brown rice Recipe. West Indian dish. Recipe from review of recipe collection DR 15-579 N 13 N N N 0.13 0.03 1.0 1.2 2.2 N 0.0 18 N N Tr
Rice and split peas Recipe. West Indian dish. Recipe from review of recipe collection DR 15-580 N 37 N N N 0.12 0.03 0.7 1.2 1.1 0.08 Tr N N N Tr
Rice and split peas, brown rice Recipe. West Indian dish. Recipe from review of recipe collection DR 15-581 N 37 N N N 0.15 0.04 1.3 1.3 2.6 N Tr N N N Tr
Rice, brown, basmati, boiled in unsalted water 6 samples, 5 products AC 0 0 0 0.0 0.23 0.08 Tr 1.5 0.9 2.4 0.03 0.0 5 0.25 1.1 0
Rice, brown, basmati, raw 6 samples, 5 products AC 0 0 0 0.0 0.62 0.38 Tr 6.9 2.4 9.3 0.12 0.0 29 1.12 4.8 0
Rice, brown, easy cook, boiled in unsalted water 6 samples, 5 products, including Italian and American AC 0 0 0 0.0 0.06 0.04 0.01 1.8 0.9 2.7 0.06 0.0 3 0.21 1.0 0
Rice, brown, easy cook, raw 6 samples, 5 products, including Italian and American AC 0 0 0 0.0 0.14 0.15 0.04 6.8 2.2 9.0 0.25 0.0 16 0.83 4.3 0
Rice, brown, wholegrain, boiled in unsalted water 6 samples, 6 products AC 11-443 0 0 0 0.0 0.14 0.11 Tr 2.0 1.2 3.2 0.04 0.0 7 0.15 0.9 0
Rice, brown, wholegrain, raw 6 samples, 6 products AC 11-442 0 0 0 0.0 0.37 0.82 0.30 0.06 4.3 2.2 6.5 0.19 0.0 22 0.65 4.2 0
Rice, egg fried, ready cooked, re-heated, retail, not takeaway 6 samples, 6 products AC Tr 24 4 Tr 2.08 0.11 0.06 1.7 0.9 2.6 0.08 Tr 8 0.50 2.2 Tr
Rice, egg fried, takeaway 10 samples from different outlets AC 12-818 12-916 50-298 6 Tr 6 0.3 0.88 0.03 0.08 0.3 1.1 1.4 0.06 0.4 8 0.39 4.5 Tr
Rice, pilau, plain, homemade Recipe from a personal collection AC 11-561 0 4 1 0.0 1.83 0.04 Tr 0.3 0.6 0.9 0.03 0.0 2 0.07 0.3 Tr
Rice, ready-cooked, \"plain\", re-heated 8 samples, 5 products AC 0 0 0 0.0 0.36 0.08 Tr 2.3 1.2 3.5 0.08 0.0 5 0.50 1.2 0
Rice, red, raw 6 samples, 4 products, Carmargue rice AC 11-037 0 0 0 0.0 0.26 0.25 0.07 7.5 1.7 9.2 0.12 0.0 23 0.89 3.8 0
Rice, savoury, including chicken, beef, mushroom and vegetable varieties, dried, cooked 10 samples, 10 products, assorted meat and vegetable varieties. Cooked in water according to manufacturer's instructions AC 11-620 Tr 159 26 Tr 0.45 0.20 0.09 2.5 1.1 3.6 0.12 Tr 22 0.46 2.4 1
Rice, savoury, including chicken, beef, mushroom and vegetable varieties, dried, uncooked 10 samples, 10 products, assorted meat and vegetable varieties AC 11-039 0 554 92 Tr 1.23 0.33 0.21 2.8 2.1 4.9 0.22 Tr 48 0.62 5.1 5
Rice, Thai fragrant, boiled in unsalted water 8 samples, 7 products AC 0 0 0 0.0 0.01 Tr Tr 0.2 0.9 1.1 0.03 0.0 6 0.18 0.4 0
Rice, Thai fragrant, raw 8 samples, 7 products AC 0 0 0 0.0 0.03 0.09 Tr 1.5 N N 0.15 0.0 15 0.48 1.2 0
Rice, white, basmati, boiled in unsalted water 11 samples, 9 products AC 0 0 0 0.0 0.08 0.03 Tr 0.2 0.9 1.1 0.03 0.0 5 0.16 0.5 0
Rice, white, basmati, easy cook, boiled in unsalted water 7 samples, 5 products AC 0 0 0 0.0 0.01 0.06 Tr 1.0 0.8 1.8 0.06 0.0 8 0.20 0.6 0
Rice, white, basmati, easy cook, raw 7 samples, 5 products AC 0 0 0 0.0 0.03 0.25 Tr 5.2 2.1 7.3 0.28 0.0 20 0.89 2.8 0
Rice, white, basmati, raw 11 samples, 9 products AC 11-041 0 0 0 0.0 0.07 0.13 Tr 1.2 2.1 3.3 0.10 0.0 12 0.41 1.1 0
Rice, white, Italian \"Arborio\" risotto, boiled in unsalted water 7 samples, 7 products. AC 0 0 0 0.0 0.01 0.03 Tr 0.5 1.3 1.8 0.05 0.0 7 0.19 0.6 0
Rice, white, Italian Arborio risotto, raw 7 samples, 7 products AC 0 0 0 0.0 0.03 0.09 Tr 1.6 2.0 3.6 0.11 0.0 13 0.28 1.1 0
Rice, white, long grain, boiled in unsalted water 10 samples, 9 products AC 11-050 0 0 0 0.0 0.01 Tr Tr 0.3 0.9 1.2 0.03 0.0 4 0.09 0.4 0
Rice, white, long grain, easy cook, boiled in unsalted water 10 samples, 9 products AC 11-446 0 0 0 0.0 0.01 0.05 Tr 0.7 0.7 1.4 0.03 0.0 6 0.09 0.4 0
Rice, white, long grain, easy cook, raw 10 samples, 9 products AC 11-445 0 0 0 0.0 0.04 0.21 Tr 4.2 1.8 6.0 0.18 0.0 18 0.78 3.0 0
Rice, white, long grain, raw 10 samples, 9 products AC 11-049 0 0 0 0.0 0.03 0.12 Tr 1.4 1.9 3.3 0.12 0.0 14 0.41 1.6 0
Rice, white, pudding, raw 8 samples, 7 products AC 0 0 0 Tr 0.11 Tr 1.3 1.6 2.9 0.10 0.0 14 0.46 1.3 0
Rice, wild, boiled in unsalted water 5 samples, 3 products AC 0 0 0 0.0 0.10 0.13 0.08 2.2 1.9 4.1 0.04 0.0 24 0.16 0.6 0
Rice, wild, raw 5 samples, 3 products AC 0 0 0 0.0 0.24 0.25 0.27 4.4 3.6 8.0 0.15 0.0 65 0.67 2.3 0
Risotto, chicken, homemade Recipe MR 19-384 27 30 32 0.0 0.15 0.08 0.06 2.5 1.9 4.4 N Tr N N N 1
Risotto, plain, homemade Recipe AT 11-605 0 2 Tr 0.0 2.01 0.04 Tr 0.4 0.9 1.3 0.04 Tr 3 0.80 0.4 0
Risotto, vegetable, brown rice Recipe. Brown rice, vegetables, red kidney beans and cashew nuts. Recipe from Leeds Polytechnic DR 15-582 0 82 14 0.0 1.11 0.13 0.08 1.1 0.9 2.0 0.14 0.0 16 0.73 N 9
Risotto, white rice, vegetable, homemade Risotto rice, vegetables, red kidney beans and cashew nuts. Recipe from Leeds Polytechnic DR 0 82 14 0.0 1.06 0.13 0.09 1.0 0.9 1.9 0.10 0.0 27 0.54 N 18
Rissoles, brown rice, fried in sunflower oil Recipe from dietary survey records DR 12 1 12 0.1 3.51 0.15 0.07 2.2 1.3 3,5 N 0.2 10 N N Tr
Rissoles, brown rice, fried in vegetable oil Recipe from dietary survey records. DR 12 1 12 0.1 1.87 0.15 0.07 2.2 1.3 3,5 N 0.2 10 N N Tr
Rissoles, chick pea, fried in sunflower oil Recipe from dietary survey records DR 15-583 8 66 19 0.2 8.17 0.05 0.05 0.2 1.2 1.4 0.04 0.2 10 N N 2
Rissoles, chick pea, fried in vegetable oil Recipe from dietary survey records DR 15-584 8 66 19 0.2 4.59 0.05 0.05 0.2 1.2 1.4 0.04 0.2 10 N N 2
Rissoles, lentil, fried in sunflower oil Recipe from review of recipe collection DR 10 835 149 0.1 4.51 0.15 0.09 1.1 1.5 2,6 0.24 0.1 20 0.20 1.9 1
Rissoles, lentil, fried in vegetable oil Recipe from review of recipe collection DR 10 835 149 0.1 2.30 0.15 0.09 1.1 1.5 2,6 0.24 0.1 20 0.20 1.9 1
Rissoles, vegetable, fried in sunflower oil Recipe. Potato, turnip, carrot and pea. Recipe from dietary survey records DR 15-585 N 1685 N N N 0.16 0.01 0.4 0.3 0.7 0.05 0.0 14 0.32 0.3 8
Rissoles, vegetable, fried in vegetable oil Recipe. Potato, turnip, carrot and pea. Recipe from dietary survey records DR 15-586 N 1685 N N N 0.16 0.01 0.4 0.3 0.7 0.05 0.0 14 0.32 0.3 8
Rock cakes, homemade Recipe AN 11-646 N 125 N N N 0.11 0.09 0.8 1.1 1.7 0.10 0.3 6 0.27 3.6 Tr
Rock Salmon/Dogfish, in batter, fried in blended oil Samples as fried in retail blend oil, fatty acids calculated JA 50-573 94 Tr 94 N N 0.07 0.08 3.2 2.8 6,0 0.21 N 4 0.57 12.0 Tr
Rock Salmon/Dogfish, in batter, fried in blended oil, weighed with bones Calculated from fried in blended oil 16-134 JA 50-574 87 Tr 87 N N 0.07 0.07 3.0 2.6 5,6 0.20 N 4 0.53 11.0 Tr
Rock Salmon/Dogfish, in batter, fried in dripping Samples as fried in retail blend oil 16-138 fatty acids calculated JA 50-575 N N N N N 0.07 0.08 3.2 2.8 6,0 0.21 N 4 0.57 12.0 Tr
Rock Salmon/Dogfish, in batter, fried in dripping, weighed with bones Calculated from fried in dripping 16-136 JA 50-576 N N N N N 0.07 0.07 3.0 2.6 5,6 0.20 N 4 0.53 11.0 Tr
Rock Salmon/Dogfish, in batter, fried in retail blend oil 10 samples purchased from fish and chip shops, fatty acids calculated JA 94 Tr 94 N N 0.07 0.08 3.2 2.8 6,0 0.21 N 4 0.57 12.0 Tr
Rock Salmon/Dogfish, in batter, fried in retail blend oil, weighed with bones Calculated from fried in retail blend oil JA 87 Tr 87 N N 0.07 0.07 3.0 2.6 5,6 0.20 N 4 0.53 11.0 Tr
Rock Salmon/Dogfish, in batter, fried in sunflower oil Samples as fried in retail blend oil, fatty acids calculated JA 94 Tr 94 N N 0.07 0.08 3.2 2.8 6,0 0.21 N 4 0.57 12.0 Tr
Rock Salmon/Dogfish, in batter, fried in sunflower oil, weighed with bones Calculated from fried in sunflower oil JA 87 Tr 87 N N 0.07 0.07 3.0 2.6 5,6 0.20 N 4 0.53 11.0 Tr
Rock Salmon/Dogfish, raw Data from Seafish Industry Authority and literature sources JA 190 Tr 190 9.1 N 0.17 0.29 2.9 3.1 6,0 0.37 5.0 3 0.75 N Tr
Rocket, raw 19 samples, autumn and winter, UK grown and imported DG 0 1141 190 0.0 0.22 0.19 0.18 0.7 0.9 1.6 0.08 0.0 88 0.29 1.3 20
Roe, cod, hard, coated in batter, fried 7 samples from fish and chip shops JR N N N N N 0.09 0.22 0.6 2.3 2,9 0.08 N 22 1.57 8.0 Tr
Roe, cod, hard, raw 6 samples from assorted outlets JR 408 550 79 0 79 18.0 6.20 0.78 0.49 1.0 4.1 5,2 0.32 10.0 N 3.00 13.0 Tr
Roe, herring, soft, raw 10 samples from assorted outlets JR 409 552 N 0 N 4.0 2.80 Tr 0.29 1.3 3.1 4,4 N 5.0 N 0.49 N Tr
Rohu, raw Literature sources. Imported frozen from Bangladesh JA Tr Tr Tr Tr N 0.05 0.07 0.7 3.1 3,8 N 5.0 N N N Tr
Rosemary, dried Literature sources H 13-851 0 1880 313 0.0 N 0.51 0.43 1.0 N N 1.74 0.0 307 N N 61
Rosemary, fresh 7 samples and calculation from dried H 13-850 0 550 91 0.0 N 0.10 0.13 0.3 N N 0.51 0.0 89 N N 18
Roulade, spinach Recipe from dietary survey records DR 15-587 149 1856 458 1.0 1.36 0.07 0.27 0.5 2.7 0.5 0.11 1.4 51 0.64 7.1 4
Rum baba, homemade Recipe AP 11-672 N 42 7 N N 0.07 0.11 0.5 0.8 1.3 0.06 0.2 46 0.26 6.4 1
Rusks 8 samples, 8 products AK 11-161 11-162 11-163 11-164 N N N N 1.38 N N 7.4 N N Tr N 22 0.24 0.5 Tr
Saag, homemade 5 samples, spinach curry DR N 1557 N 0.0 2.86 0.03 0.20 0.2 N N Tr 0.0 37 N N 4
Saffron Literature sources H 0 N 0 0.0 N N N N N N N 0.0 0 N N 0
Sage, dried, ground Literature souces H 50-850 0 3540 590 0.0 N N 0.34 5.7 N N N 0.0 0 N N 0
Sage, fresh 5 samples and calculation from dried H 0 1290 215 0.0 N 0.11 N N N N N 0.0 N N N Tr
Sago, raw 2 samples from different shops AA 50-008 0 0 0 0.0 Tr Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr 0
Salad cream 3 samples, different brands WCG 17-512 9 17 12 0.2 13.58 N N N 0.3 N 0.03 0.5 3 N N 0
Salad cream, reduced fat Label and data calculated WCG 17-327 N N N N N N N N 0.2 N N N N N N 0
Salad, beetroot and onion in French dressing Recipe from review of recipe collection DR 15-588 0 22 4 0.0 N 0.02 0.01 0.1 0.3 0.4 0.04 0.0 86 0.08 0.1 4
Salad, Greek Recipe. Salad with feta cheese, olives and olive oil. Recipe from review of recipe collection DR 15-589 31 178 61 0.1 0.90 0.03 0.04 0.3 0.6 0.9 0.08 0.2 19 0.23 N 27
Salad, green Lettuce, cucumber, pepper and celery. Recipe from review of recipe collection DR 15-380 0 123 20 0.0 0.42 0.05 0.02 0.3 0.1 0.4 0.10 0.0 32 0.22 N 35
Salad, pasta, vegetables and mayonnaise Recipe from dietary survey records DR 15-590 11 1903 328 0.0 2.30 0.11 0.04 0.5 0.7 1.2 0.08 0.0 16 0.28 N 21
Salad, potato, with French dressing Recipe from review of recipe collection DR 15-591 0 50 8 0.0 N 0.17 Tr 0.4 0.3 0.7 0.05 0.0 17 0.34 0.3 9
Salad, potato, with mayonnaise Recipe from review of recipe collection DR 15-592 28 43 28 Tr 6.09 0.15 0.03 0.4 0.3 0.7 0.07 0.1 17 0.33 0.4 8
Salad, potato, with mayonnaise, retail Recipe from manufacturers DR 15-297 N N N 0.1 N 0.12 0.03 0.3 0.4 0.7 0.21 N 18 N N 4
Salad, rice, brown Recipe. Rice, vegetables, nut and raisin. Recipe from dietary survey records DR 15-593 0 129 22 0.0 1.19 0.12 0.02 1.5 1.0 2.5 0.10 0.0 22 0.16 N 13
Salad, rice, homemade Rice, vegetables, nut and raisin. Recipe from dietary survey records DR 15-381 0 129 22 0.0 2.32 0.09 0.02 0.8 0.7 1.5 0.10 0.0 22 0.13 0.9 13
Salad, tomato and onion Recipe from review of recipe collection DR 15-594 0 238 40 0.0 N 0.05 0.01 0.5 0.1 0.6 0.06 0.0 18 0.21 1.2 16
Salad, Waldorf Recipe. Apple, walnut and celery with mayonnaise. Recipe from review of recipe collection DR 15-596 14 15 17 Tr 4.22 0.06 0.05 0.2 0.2 0.4 0.11 0.1 8 0.24 2.0 6
Salad, wholemeal pasta, with vegetables and mayonnaise Recipe from dietary survey records DR 7 1365 235 Tr 1.95 0.14 0.03 0.8 0.6 1,4 0.12 Tr 17 N N 21
Salami 22 samples including Danish, French, German and Italian. 90-100% meat MI 19-110 Tr Tr Tr N 0.23 1.11 0.60 0.23 5.6 2.8 8.4 0.36 2.0 3 1.66 7.0 N
Salami snack Including Peperami and own brand equivalents MI 19-108 Tr Tr Tr N 1.77 0.27 0.16 5.5 2.2 7.7 0.27 2.0 1 1.19 6.0 N
Salmis of pheasant, homemade Recipe MR N N N N N 0.03 0.11 3.3 2.1 5.4 0.22 1.0 8 0.38 N 4
Salmon en croute, retail Calculated from manufacturers' proportions JR 16-304 30 13 32 3.4 N 0.13 0.07 2.5 2.3 4.8 0.31 2.0 12 N N Tr
Salmon, farmed, flesh only, baked 10 samples, fresh fillets J 17 Tr 17 7.3 3.70 0.26 0.09 8.6 4.2 12.8 0.14 2.5 8 1.50 3.0 Tr
Salmon, farmed, flesh only, grilled 10 samples, fresh fillets J 16-327 18 Tr 18 7.8 3.94 0.21 0.10 8.6 4.2 12.8 0.16 3.4 9 1.50 2.4 Tr
Salmon, farmed, flesh only, grilled, weighed with bones and skin Calculated from 16-357 using edible conversion factor of 0.87 JC 16-345 16 Tr 16 6.8 3.43 0.18 0.09 7.5 3.6 11.1 0.14 3.0 8 1.31 2.1 Tr
Salmon, farmed, flesh only, raw 10 samples, fresh fillets J 16-326 16 1 16 4.7 3.95 0.45 0.07 7.7 3.4 11.1 0.21 4.4 5 1.20 1.0 Tr
Salmon, farmed, flesh only, steamed 10 samples, fresh fillets J 16-205 21 Tr 21 9.3 4.70 0.21 0.08 7.7 4.5 12.8 0.17 2.1 6 1.30 2.3 Tr
Salmon, farmed, flesh only, steamed, fillets weighed with bones and skin Calculated from 16-358 using edible conversion factor of 0.87 JC 16-206 21 Tr 21 9.3 4.70 0.21 0.08 7.7 4.5 12.2 0.17 2.1 6 1.30 2.3 Tr
Salmon, pink, canned in brine, drained 9 samples, 7 products, large bones removed. Includes skin and some bones JC 16-346 12 Tr 12 13.6 0.76 0.02 0.21 7.4 6.0 13.4 0.19 4.7 19 0.68 4.9 Tr
Salmon, red, canned in brine, drained 10 samples, 10 products, large bones removed. Includes skin and some bones JC 16-211 7 Tr 7 10.9 1.65 0.03 0.21 7.6 6.1 13.7 0.20 4.9 14 0.88 4.1 Tr
Salmon, red, canned in brine, skinless and boneless, drained 4 samples, 3 products JC 16-210 10 Tr 10 11.8 1.47 0.04 0.22 6.9 6.1 13.0 0.23 4.5 12 0.82 4.9 Tr
Salmon, smoked (cold-smoked) 11 samples, 11 products. Salmon that is cured using salt and then smoked at low temperature; most smoked salmon is cold-smoked JC 16-207 28 Tr 28 8.9 2.03 0.43 0.12 8.3 5.4 13.7 0.73 3.2 15 1.22 5.2 Tr
Salmon, smoked (hot-smoked) 7 samples, 7 products. Salmon that has been smoked over heat, flesh only JC 28 Tr 28 11.0 2.29 0.41 0.16 9.5 6.5 16.0 0.51 4.2 14 1.35 4.0 Tr
Salmon, wild, baked Calculated from 16-360 using 16.7% weight loss JC 32 Tr 32 10.3 1.33 0.16 0.10 9.4 3.5 12.9 0.17 7.0 1 1.25 2.3 Tr
Salmon, wild, flesh only, raw 10 samples, fresh steaks J 16-326 27 Tr 27 8.6 1.11 0.19 0.10 9.8 2.9 12.7 0.16 6.5 1 1.30 2.1 Tr
Salmon, wild, grilled Calculated from 16-360 using 14.6% weight loss JC 32 Tr 32 10.1 1.30 0.20 0.12 10.3 3.4 14.9 0.17 7.6 1 1.45 2.5 Tr
Salmon, wild, steamed Calculated from 16-360 using 12.7% weight loss JC 31 Tr 31 9.8 1.27 0.20 0.11 10.1 3.4 13.5 0.18 7.4 1 1.19 2.2 Tr
Salsify, flesh only, boiled in unsalted water Ends ttrimmed, boiled 22 minutes, based on boiled in salted water DG 0 20 3 0.0 N 0.04 Tr 0.2 0.2 0.4 0.05 0.0 25 N N 1
Salsify, flesh only, raw Ends trimmed DG 0 20 3 0.0 N 0.06 0.01 0.2 0.2 0,4 0.07 0.0 57 N N 3
Salt 2 samples, table salt WY 50-1184 0 0 0 0.0 0.00 0.00 0.00 0.0 0.0 0.0 0.00 0.0 0 0.00 0.0 0
Salted fish, Chinese, bones removed, steamed 8 assorted varieties JA Tr Tr Tr Tr N Tr 0.11 4.1 6.3 10,4 N 5.0 8 N N Tr
Sambar, homemade 6 samples, spicy yellow lentil stew DR 0 101 17 0.0 N 0.22 0.03 0.2 N N N 0.0 11 0.16 1.7 Tr
Samosas, lamb, baked, homemade Recipe MR 19-361 2 79 15 0.3 2.85 0.22 0.08 2.2 2.2 2.2 0.19 0.6 9 0.44 1.2 4
Samosas, lamb, deep fried in rapeseed oil, homemade Recipe MI 19-362 1 58 11 0.2 6.25 0.16 0.06 1.6 1.6 3.2 0.14 0.5 7 0.32 0.9 3
Samosas, vegetable, retail 5 samples, 3 brands; mixed vegetable filling DR 11-354 50-175 15-351 0 N N 0.0 N 0.12 0.08 1.1 0.7 1.8 0.15 0.0 44 N N N
Sandwich, white bread, bacon, lettuce and tomato Recipe from University of North London survey of commercial sandwiches AB 11-563 30 66 41 0.3 2.66 0.34 0.08 2.2 1.7 3,9 0.14 0.2 23 0.49 1.1 3
Sandwich, white bread, cheddar cheese and pickle Recipe from University of North London survey of commercial sandwiches AB 11-564 141 94 157 0.4 1.46 0.14 0.16 0.9 3.1 4.0 0.09 0.7 23 0.38 1.7 Tr
Sandwich, white bread, chicken salad Recipe from University of North London survey of commercial sandwiches AB 11-565 26 64 37 0.3 1.15 0.15 0.08 3.2 2.3 5.5 0.14 Tr 22 0.61 1.3 3
Sandwich, white bread, egg mayonnaise Recipe from University of North London survey of commercial sandwiches AB 11-567 66 21 69 1.1 3.10 0.17 0.18 1.0 2.2 3.2 0.08 0.6 24 0.61 5.0 Tr
Sandwich, white bread, ham salad Recipe from University of North London survey of commercial sandwiches AB 11-566 25 63 36 0.2 1.21 0.31 0.08 2.3 1.7 4.0 0.18 0.2 24 0.50 1.2 2
Sandwich, white bread, tuna mayonnaise Recipe from University of North London survey of commercial sandwiches AB 11-568 40 19 43 0.6 3.15 0.13 0.09 4.2 3.1 7.3 0.15 1.1 15 0.30 1.3 Tr
Sapodilla, flesh only Literature sources; FA 0 53 9 0.0 N 0.01 0.02 0.2 N N 0.04 0.0 N 0.24 N 10
Sardines, canned in brine, drained 6 samples, 5 products JC 16-328 10 Tr 10 3.3 0.24 0.01 0.22 5.5 4.2 9.7 0.07 10.8 4 0.64 4.7 Tr
Sardines, canned in olive oil, drained Calculated from 16-424 and 17-038 JC 11 N N 3.6 0.52 0.01 0.29 6.9 4.4 11.3 0.18 15.0 8 0.89 5.0 Tr
Sardines, canned in sunflower oil, drained Calculated from 16-424, sunflower oil and industry data, 2013 JC 16-329 11 Tr 11 3.6 2.73 0.01 0.29 6.9 4.4 11.3 0.18 15.0 8 0.89 5.0 Tr
Sardines, canned in tomato sauce, whole contents 9 samples, 8 products JC 16-217 10 276 56 3.3 1.84 0.03 0.22 5.5 5.2 10.7 0.25 8.9 4 0.63 5.9 Tr
Sardines, flesh only, grilled Calculated from raw (analytical data 2010-2011) using weight loss on cooking JC 13 Tr 13 5.1 0.40 Tr 0.39 11.6 6.8 18.4 0.36 10.6 9 0.84 12.4 Tr
Sardines, flesh only, grilled, weighed with skin and bones Calculated from 16-438 using edible conversion factor of 0.63 JC 8 Tr 8 3.2 0.25 Tr 0.25 7.3 4.3 11.6 0.23 6.7 6 0.53 7.8 Tr
Sardines, flesh only, raw 6 samples, 5 products, frozen and chilled JC 10 Tr 10 4.0 0.31 Tr 0.34 10.1 5.3 15.4 0.31 8.3 7 0.69 9.7 Tr
Sauce, cheese, packet mix, dry 10 samples, 4 brands BV 12-271 140 150 165 0.5 N 0.12 0.58 0.9 4.1 5,0 0.26 1.3 46 N N 0
Sauce, Chinese cook in, sweet & sour 10 samples, 7 products, chilled and ambient WC 0 584 97 0.0 0.50 0.02 Tr 0.3 Tr 0.3 0.03 0.0 3 0.14 1.5 1
Sauce, Chinese stir fry 10 samples, 10 products, including black bean and Szechuan, chilled and ambient WC 0 121 20 0.0 0.27 0.02 0.03 0.3 0.1 0.4 0.04 0.0 6 0.20 1.2 2
Sauce, curry, onion, with butter, homemade Onion base for curry. Recipe from review of recipe collection DR 15-597 285 195 318 0.3 0.77 2.20 0.07 0.04 0.3 0.3 0.3 0.12 0.1 6 0.08 0.6 3
Sauce, curry, onion, with vegetable oil, homemade Onion base for curry. Recipe from review of recipe collection DR 15-598 0 14 2 0.0 6.82 0.07 0.02 0.3 0.2 0.5 0.12 0.0 6 0.07 0.5 3
Sauce, curry, sweet, UK type, homemade Recipe. Basic UK-type sauce with fruit and coconut. Recipe from review of recipe collection DR 15-599 0 41 7 0.0 1.14 0.06 0.02 0.3 0.2 0.5 0.05 0.0 5 0.06 0.6 2
Sauce, curry, tomato and onion, homemade Recipe. Gujerati dish. Recipe from a personal collection DR 15-600 0 383 64 0.0 5.46 0.13 0.04 0.9 0.3 1.2 0.16 0.0 7 0.18 1.3 6
Sauce, dry, casserole mix 8 samples, 5 brands; including liver and bacon, sausage, beef Bourguignon mixes WC 0 N N 0.0 N N N N N N N Tr N N N 0
Sauce, dry, casserole mix, made up Calculated from 70g powder to 568ml water WC 0 N N 0.0 N N N N N N N 0.0 N N N 0
Sauce, duck a l'orange Used for duck a l'orange recipe calculations MR 19-395 38 31 43 0.0 0.10 0.36 0.01 0.01 Tr Tr Tr Tr Tr 3 Tr 0.2 5
Sauce, Indian cook in, korma/tikka masala 10 samples, 10 products, ambient WC 35 395 101 Tr 1.65 0.02 0.14 0.5 0.2 0.7 0.06 Tr 6 0.18 2.3 1
Sauce, pasta, carbonara type 10 samples, 9 products, chilled and ambient WC 87 49 95 Tr 0.55 N 0.09 0.6 0.9 1.5 0.12 Tr 5 0.20 1.0 Tr
Sauce, pasta, four cheese 10 samples, 8 products, chilled and ambient WC 87 49 95 Tr 0.55 Tr 0.11 0.1 1.1 1.2 0.15 Tr 6 0.20 1.0 Tr
Sauce, pasta, tomato based, for bolognese 10 samples, 9 products, ambient WC 17-323 0 577 96 0.0 1.99 0.06 0.02 1.0 0.2 1.2 0.27 0.0 2 0.40 3.0 Tr
Sauce, pasta, tomato based, napoletana 11 samples, 10 products, including tomato and basil sauce, ambient WC 0 592 99 0.0 3.60 0.06 0.02 1.0 0.2 1.2 0.23 0.0 8 0.30 3.0 Tr
Sauce, pasta, tomato based, reduced fat 6 samples, 3 products, ambient WC Tr 577 96 0.0 N 0.06 0.02 1.0 0.2 1.2 0.27 0.0 2 0.40 3.0 Tr
Sauce, pasta, tomato based, with added vegetables 10 samples, 9 products, including chargrilled vegetable, sweet pepper, arrabbiata and mushroom pasta sauce, ambient WC 0 472 79 0.0 1.05 Tr 0.07 1.2 0.2 1.4 0.23 0.0 15 0.20 2.0 4
Sauce, pasta, white, with ham and mushrooms, homemade Recipe WC 17-614 138 83 152 0.1 0.26 0.17 0.22 1.9 1.7 3.6 0.14 0.6 16 1.32 7.8 1
Sauce, sweet and sour, take-away 7 samples purchased from Chinese restaurants, sundry-style dipping sauce WCN 0 N N 0.0 N 0.11 Tr 0.0 Tr Tr N 0.0 N N N N
Sauce, tomato and mushroom, homemade Recipe, Sauce for pasta or pizza. Recipe from review of recipe collection DR 15-601 0 343 57 0.0 2.07 0.06 0.07 1.1 0.2 1.3 0.12 Tr 17 0.28 2.0 6
Sauce, tomato based, homemade Recipe WC 17-581 0 433 72 0.0 1.79 0.15 0.04 0.9 0.2 1.1 0.12 0.0 11 0.21 1.5 7
Sauce, traditional cook in, tomato based 10 samples including chasseur and red wine sauce, chilled and ambient WC 17-295 0 315 53 0.0 1.38 0.12 0.03 0.7 0.1 0.8 0.06 0.0 5 0.27 2.7 3
Sauce, traditional cook in, white sauce based 110 samples, 10 products, including white wine sauces, cheese sauces and creamy sauces, chilled and ambient WC 17-295 18 228 56 Tr 3.50 0.29 0.06 0.2 0.3 0.5 0.02 Tr 7 0.20 0.9 Tr
Sauces, Indian cook in, other 10 samples, 9 products, including balti, rogan josh, jalfrezi, ambient WC 0 384 64 0.0 2.34 0.03 0.03 0.8 0.1 0.9 0.08 Tr 11 0.31 3.2 3
Sauerkraut 10 samples, 3 brands. Bottled and canned, drained DR 0 18 3 0.0 N 0.04 0.01 0.2 0.2 0,4 0.15 0.0 16 0.23 N 10
Sausage roll, flaky pastry, ready-to-eat, retail 10 samples, 10 products, mini and large MI Tr Tr Tr Tr 2.11 0.08 0.11 1.7 1.7 3.4 0.18 0.2 2 0.24 0.7 2
Sausage rolls, short pastry, homemade Recipe MI 19-068 1 Tr 1 0.5 1.92 0.05 0.06 1.6 1.4 3.3 0.07 0.5 5 0.52 3.3 3
Sausages, beef, fried in vegetable oil 6 samples of thick sausages, chilled MI 19-076 Tr Tr Tr N 0.79 Tr 0.11 2.9 2.3 5.2 0.13 0.9 15 0.97 3.9 N
Sausages, beef, grilled 6 samples of thick sausages, chilled. Approx 60-81% meat MI 19-077 Tr Tr Tr N 0.59 Tr 0.14 3.2 2.3 5.5 0.14 0.9 9 0.83 3.9 N
Sausages, beef, raw 6 samples of thick sausages. 50-55% meat, chilled MI 19-075 Tr Tr Tr N 0.54 0.01 0.10 2.6 2.1 4.7 0.12 1.2 12 0.79 3.7 33
Sausages, pork, chilled, fried in vegetable oil 16 samples MI 19-079 Tr Tr Tr 1.1 0.86 0.01 0.13 3.1 2.0 5.1 0.09 1.0 3 0.85 5.0 5
Sausages, pork, chilled, grilled 16 samples MI 19-080 Tr Tr Tr 1.1 0.92 Tr 0.13 3.1 2.0 5.1 0.12 1.0 4 0.93 5.0 5
Sausages, pork, frozen, fried in vegetable oil Analysis and calculation from 19-081 MI 19-082 Tr Tr Tr N N 0.04 0.08 1.9 1.4 3.3 0.07 1.0 19 0.61 5.0 4
Sausages, pork, frozen, grilled 10 samples MI 19-083 Tr Tr Tr N 0.71 0.04 0.08 1.9 1.4 3.3 0.07 1.0 19 0.62 5.0 4
Sausages, pork, raw Average of frozen and chilled samples, thick and thin, 65-70% meat MI 19-318 Tr Tr Tr 0.9 0.93 0.03 0.11 2.5 1.5 4.1 0.12 1.0 13 0.77 5.0 7
Sausages, pork, reduced fat, fried in vegetable oil 7 samples, 5 brands of thin and thick sausages, chilled/frozen MI 19-085 Tr Tr Tr N 0.12 Tr 0.12 2.2 1.8 4.0 0.12 1.0 5 0.96 3.0 N
Sausages, pork, reduced fat, grilled 7 samples, 5 brands, frozen and chilled, 65-68% meat MI 19-086 Tr Tr Tr N 0.13 Tr 0.13 2.8 2.0 4.8 0.11 1.0 32 1.04 3.0 N
Sausages, pork, reduced fat, raw 7 samples, 5 brands of thin and thick sausages. 50-65% meat, chilled/frozen MI 19-084 Tr Tr Tr N 0.13 0.03 0.12 2.3 1.7 4.0 0.23 Tr 6 0.82 3.3 N
Sausages, premium, fried in vegetable oil Analyses and calculation from 19-094, chilled MI 19-094 Tr Tr Tr N N 0.05 0.10 2.7 1.5 4.2 0.14 1.0 8 0.74 3.0 8
Sausages, premium, grilled Analyses and calculation from 19-093, chilled MI 19-095 Tr Tr Tr N 0.80 0.05 0.10 2.7 1.5 4.2 0.14 1.0 8 0.76 3.0 8
Sausages, premium, raw 10 samples, 9 brands including Cumberland and Lincolnshire sausages. 50-90% meat MI 19-093 Tr Tr Tr N 0.90 0.05 0.11 3.0 1.3 4.3 0.16 1.0 7 0.84 3.0 14
Sausages, vegetarian, baked/grilled 4 samples, 3 brands, baked or grilled DR 15-365 0 N N 0.0 N 1.72 0.14 1.1 2.5 3.6 0.05 N 34 0.30 5.5 Tr
Saveloy, unbattered, takeaway 20 samples MI 19-111 50-533 19-292 19 Tr 19 N 0.45 0.14 0.09 1.9 1.9 3.8 0.06 Tr 1 0.86 4.0 N
Scallops, steamed Analytical and literature sources JM Tr Tr Tr Tr N 0.08 0.05 0.9 5.0 5,9 N 9.0 18 0.16 2.0 Tr
Scampi, coated in breadcrumbs, baked 11 samples, 11 products, frozen and chilled JR Tr Tr Tr Tr 3.18 0.16 0.06 2.1 2.4 4.5 0.06 1.5 14 0.29 2.1 Tr
Scampi, coated in breadcrumbs, fried in sunflower oil Calculated from baked 16-409 using analysed water and fat values JK 16-244 Tr Tr Tr Tr 4.41 0.15 0.05 1.9 2.2 4.1 0.05 1.4 13 0.26 1.9 Tr
Scampi, in breadcrumbs, frozen, fried in rapeseed oil Calculated from baked 16-409 using analysed water and fat values JK 16-243 Tr Tr Tr Tr 3.74 0.15 0.05 1.9 2.2 4.1 0.05 1.4 13 0.26 1.9 Tr
Scones, cheese, homemade Recipe AP 11-669 N 114 N N N 0.12 0.16 0.9 2.4 3.3 0.11 0.7 11 0.42 2.6 1
Scones, fruit, retail 10 samples, 5 brands, 3 bakeries AP 11-543 Tr Tr Tr Tr 0.11 0.22 0.10 1.2 1.5 2.7 0.05 Tr 6 N N Tr
Scones, fruit, wholemeal, homemade Recipe AP 11-674 N 93 N N N 0.16 0.12 2.6 1.8 4.5 0.23 0.3 9 0.56 5.2 1
Scones, plain, homemade Recipe AP 11-592 N 107 N N N 0.14 0.12 1.0 1.5 2.5 0.10 0.4 7 0.41 2.3 1
Scones, plain, retail 10 samples, 7 products AN 84 23 88 Tr 0.92 0.11 0.05 1.9 1.5 3.3 0.06 0.1 6 0.54 5.0 1
Scones, potato, homemade Recipe AP 11-673 N 120 N N N 0.15 0.07 0.8 1.0 1.8 0.08 0.2 10 0.37 1.4 4
Scones, wholemeal, homemade Recipe. Ref. Wiles et al. (1980) AP 11-593 N 101 N N N 0.16 0.13 2.8 2.0 4.9 0.23 0.3 10 0.62 5.3 1
Scotch broth, homemade Recipe WAA 17-606 3 768 131 0.1 0.13 0.08 0.04 1.0 1.0 2.0 0.10 0.4 7 0.14 0.4 4
Scotch eggs, retail 10 samples, 8 brands MI 19-320 30 Tr 30 0.7 N 0.08 0.21 1.0 2.9 3.9 0.13 0.5 42 1.10 8.7 N
Scotch pancakes, homemade Recipe AP 11-675 N 75 N N N 0.11 0.16 0.7 1.5 2.2 0.09 0.6 10 0.51 4.0 Tr
Scotch pancakes, retail 6 samples, 4 brands AP 11-270 50-148 102 Tr 102 0.6 1.35 0.16 0.08 0.8 1.5 2.3 0.08 Tr 6 0.30 1.0 Tr
Seafood selection Recipe. Mussels, prawns, squid and cockles JR 16-306 6 Tr 6 Tr 0.56 0.03 0.20 1.2 3.3 3,5 0.14 15.0 N 0.30 N Tr
Seafood sticks 8 samples, 7 products, frozen and chilled JR 16-273 Tr Tr Tr Tr 0.47 0.01 0.06 1.2 2.0 3.2 0.03 0.9 12 0.30 3.3 Tr
Seakale, stem only, boiled in unsalted water Boiled 20 minutes DG 0 N N 0.0 N 0.06 N N 0.2 0,2 N 0.0 N N N 18
Seaweed, Irish moss, raw Literature sources DG 0 N N 0.0 N 0.01 0.47 0.6 N N N Tr N 0.18 N N
Seaweed, kombu, dried, raw Analysis and literature sources DG 0 340 57 0.0 N 0.07 0.26 2.1 N N 0.01 2.8 N N N 13
Seaweed, nori, dried, raw Analysis and literature sources DG 0 14910 2480 0.0 N 0.24 1.34 5.5 N N 0.07 27.5 N N N 14
Seaweed, wakame, dried, raw Analysis and literature sources DG 0 515 86 0.0 N 0.11 0.14 N N N 0.01 2.5 N N N 15
Semolina, raw 6 samples, 5 products AA 11-024 0 0 0 0.0 0.43 0.13 0.05 1.8 2.3 4.1 0.10 0.0 29 0.74 2.3 0
Sesame prawn toast, takeaway 10 sub-samples, 2 from different establishments in each of 5 regions JR 16-321 Tr 1 Tr Tr 5.05 0.10 0.05 1.6 1.8 3.4 0.08 0.5 13 0.24 1.3 Tr
Sesame seeds 10 samples, with and without hulls GA 50-944 14-858 0 6 1 0.0 2.53 0.93 0.17 5.0 5.4 10.4 0.75 0.0 97 2.14 11.0 0
Sev/ganthia, homemade Recipe, savoury Indian snack SNC 17-558 0 26 4 0.0 6.69 0.30 0.14 1.6 3.5 5.0 0.28 0.0 72 1.03 6.9 Tr
Sevyian, homemade 6 samples, dessert made from vermicelli and milk AS 11-676 N N N 1.1 N 0.02 0.05 0.1 N N N 0.1 N 0.27 1.7 Tr
Shallots, raw Literature sources DG 0 N N 0.0 0.31 0.04 0.06 0.6 0.4 1 0.20 0.0 17 0.11 0.9 13
Shandy, 50% lager, homemade Calculated from standard lager and standard lemonade QA 17-218 0 Tr Tr 0.0 N Tr Tr 0.02 0.3 0.2 0.5 0.03 Tr 6 0.01 0.5 Tr
Shandy, bottled or canned <1% ABV, typically 10-12% beer or lager. 10 cans, 4 brands QA 17-217 0 Tr Tr 0.0 N Tr Tr 0.1 Tr 0,1 0.01 Tr 1 0.02 Tr N
Shark, raw Data from Seafish Industry Authority and literature sources JA N Tr N N N 0.23 0.30 4.0 4.3 8,3 0.42 5.0 N N N Tr
Sharon fruit, flesh only 7 samples, Persimmon FA 0 950 160 0.0 N 0.03 0.05 0.3 N N N 0.0 7 N N 19
Shepherd's pie, homemade Recipe MR 19-435 2 13 4 0.2 0.19 0.13 0.05 1.2 1.1 2.3 0.08 0.4 9 0.40 0.7 4
Shepherd's pie, vegetable Recipe. Vegetable and lentil base with potato topping. Recipe from review of recipe collection DR 15-602 0 N N 0.0 N 0.17 0.05 0.7 0.7 1.4 0.29 0.0 24 N N 6
Shepherd's pie, vegetable, retail Vegetable, lentil and barley base with potato topping. Recipe from manufacturer DR 15-313 29 585 127 Tr 0.75 0.11 0.01 0.4 0.4 0.8 0.18 Tr 10 0.24 0.5 4
Sherry, medium 15-19.5% ABV. 8 samples; including Spanish, British, Cyprus, own label QF 50-1115 0 Tr Tr 0.0 0.00 Tr 0.01 0.1 Tr 0,1 0.02 Tr Tr 0.02 1.0 0
Shish kebab in pitta bread with salad Calculated from 37% shish kebab (19-150), 27% pitta bread and 36% salad MR 19-151 Tr 22 4 0.2 0.48 0.19 0.14 3.4 2.8 6.2 0.10 1.1 30 0.59 1.4 Tr
Shish kebab, meat only 20 samples from assorted takeaways MR Tr Tr Tr 0.6 0.67 0.14 0.28 7.0 6.0 13.0 0.26 3.0 9 1.40 3.0 0
Shish kebabs, with onions and peppers, homemade Recipe MR 19-436 5 138 28 0.3 1.29 0.11 0.10 2.2 2.4 4.6 0.28 1.0 11 0.52 N 30
Shortbread 10 samples, 7 products AM 11-523 281 96 297 0.4 1.30 0.18 0.03 1.1 1.2 2.3 0.08 Tr 14 0.48 3.5 0
Shortcake, caramel, chocolate covered, retail 10 samples, 7 products AN 79 17 82 Tr 2.25 0.08 0.14 1.0 1.0 2.0 0.05 0.2 9 0.48 3.3 Tr
Shrimps, boiled Purchased cooked, probably in sea or salt water JK N Tr N Tr N 0.01 0.01 1.0 4.4 5,4 0.08 3.0 9 0.24 1.0 Tr
Shrimps, boiled, weighed with shells Calculated from boiled 16-245 JK N Tr N Tr N Tr Tr 0.3 1.5 1,8 0.03 1.0 3 0.08 Tr Tr
Shrimps, canned in brine, drained 10 cans, 3 brands JK 50-643 N Tr N Tr N 0.01 0.02 0.8 3.9 4,7 0.03 2.0 15 0.35 1.0 Tr
Shrimps, dried 5 packets from Chinese supermarkets. Shrimps and prawns JK N N N N N 0.03 0.07 2.8 10.4 13,0 N 5.0 70 N N Tr
Shrimps, frozen 10 packets from Chinese supermarkets. Shrimps and prawns JK 50-642 2 Tr 2 Tr N Tr 0.02 0.5 3.1 3,6 0.08 3.0 14 0.24 1.0 Tr
Skate, grilled Calculated from raw 16-143 JA N Tr N N N 0.15 0.25 2.5 3.6 6,1 0.46 8.0 N N N Tr
Skate, grilled, weighed with bones Calculated from grilled, wings JA N Tr N N N 0.11 0.19 1.9 2.6 4,5 0.34 6.0 N N N Tr
Skate, raw Data from Seafish Industry Authority and literature sources JA N Tr N N N 0.12 0.20 2.0 2.8 4,8 0.37 6.0 N N N Tr
Smartie-type sweets 10 samples including Smarties and M & M's SEA 50-1023 5 28 11 Tr 0.80 0.08 0.79 0.3 1.7 2,0 0.03 Tr 4 0.67 2.0 0
Smoothies Retail, chilled, yellow and red fruit smoothies. Not made with milk. PE 0 N N 0.0 N N N N N N N 0.0 N N N N
Sole, flesh only, grilled, fillets weighed with skin Calculated from 16-380 using edible conversion factor of 0.77 JA 16-084 Tr Tr Tr Tr 0.65 0.09 0.08 2.8 3.0 5.8 0.10 0.9 8 0.22 3.5 Tr
Sorbet, fruit 10 samples, assorted flavours BP 12-216 50-273 Tr 95 16 0.0 Tr 0.04 Tr 0.2 0.2 0.4 Tr Tr 5 0.08 0.4 12
Souffle, cheese, homemade Recipe CD 12-934 N 160 N N N 0.06 0.30 0.3 2.9 3.2 0.08 1.8 14 0.76 9.2 1
Souffle, plain, homemade Recipe CD 12-933 N 72 N N N 0.06 0.28 0.2 1.9 2.1 0.08 1.5 13 0.70 9.5 1
Soup, broccoli and stilton, carton, chilled 10 samples, 7 products, including New Convent Garden and own brands WA 48 129 70 Tr 0.34 0.01 0.06 0.4 0.4 0.7 0.04 Tr 25 0.29 1.6 3
Soup, carrot and coriander, carton, chilled 8 samples, 5 products, including New Convent Garden and own brands WA 4 1979 334 Tr 0.29 0.02 0.02 0.4 0.1 0.5 0.03 Tr 4 0.11 0.3 Tr
Soup, carrot and orange, homemade Recipe WAA 17-555 4 4468 749 0.0 0.06 2.09 0.05 0.01 0.1 0.1 0.2 0.03 0.0 2 0.11 0.3 1
Soup, chicken noodle, dried 10 packets, 4 brands WAE 17-253 Tr 0 Tr 0.0 N 0.23 0.09 3.1 3.1 6,2 N Tr N N N 0
Soup, chicken noodle, dried, as served Calculated from 35g soup powder to 570ml water WAE 17-254 Tr 0 Tr 0.0 N 0.01 0.01 0.2 0.2 0.4 N Tr N N N 0
Soup, chicken, cream of, canned 10 cans, 3 brands WAC 17-250 39 16 42 Tr 0.55 0.01 0.03 0.2 0.3 0.5 0.01 Tr 1 0.04 0.0 0
Soup, chicken, cream of, canned, condensed 7 cans of the same brand WAC 17-251 96 39 103 0.0 0.93 0.02 0.04 0.6 0.5 1.1 0.01 Tr 1 0.06 0.0 0
Soup, cream of tomato, canned 10 samples, 5 brands WAC 17-278 Tr 147 25 0.0 1.42 Tr 0.11 0.6 0.1 0.7 0.06 Tr 14 0.04 1.2 1
Soup, French onion, homemade Recipe WAA 17-598 0 6 1 0.0 0.61 0.06 Tr 0.3 0.2 0.5 0.10 Tr 5 0.05 0.4 1
Soup, gazpacho, homemade Recipe WAA 17-599 0 172 29 0.0 0.88 0.04 0.01 0.5 0.1 0.6 0.07 Tr 12 0.16 1.0 11
Soup, goulash, homemade Recipe WAA 17-600 Tr 191 32 0.2 1.22 0.09 0.13 1.3 1.4 2.7 0.25 0.6 10 0.27 0.6 8
Soup, instant, dried, as purchased 11 samples, 3 brands, powder only, not including croutons WAE 17-507 0 709 118 0.0 1.79 7.43 0.05 0.02 0.4 1.0 1.4 0.06 0.0 6 0.29 2.5 0
Soup, instant, dried, as served Calculated from instant soup powder, 24g powder made up with 225g water. Assorted flavours WAE 17-508 0 68 11 0.0 0.17 0.72 Tr Tr Tr 0.1 0.1 0.01 0.0 1 0.03 0.2 0
Soup, lentil, canned 10 cans, 4 brands WAC 17-263 0 N N 0.0 N Tr 0.02 3.2 0.6 3.8 0.01 0.0 N N N 0
Soup, lentil, homemade Recipe WAA 17-601 51 230 89 0.0 N 0.14 0.07 0.6 0.8 1.4 0.13 0.0 6 0.28 N 1
Soup, low calorie, canned 7 cans, 3 brands; tomato, vegetable and minestrone varieties WAC 17-265 0 N N 0.0 N 0.35 0.14 2.0 0.1 2.1 0.20 0.0 10 N N Tr
Soup, minestrone, canned Label data WA 17-542 4 340 61 0.0 0.27 0.02 0.01 0.2 0.2 0.4 0.04 0.0 5 0.05 0.2 2
Soup, minestrone, homemade Recipe WAA 17-602 N 760 N N N 0.07 0.01 0.4 0.4 0.8 0.08 0.0 11 0.11 0.3 6
Soup, mulligatawny, homemade Recipe WAA 17-603 63 1251 272 0.1 0.24 0.07 0.02 0.5 0.3 0.8 0.06 Tr 4 0.10 0.4 1
Soup, mushroom, carton, chilled 10 samples, 4 products, including New Convent Garden and own brands WA 40 17 43 Tr 0.23 0.02 0.08 1.3 0.2 1.5 0.03 Tr 5 0.10 1.0 Tr
Soup, mushroom, cream of, canned 10 cans, 3 brands WAC 17-270 40 16 43 0.0 0.54 Tr 0.05 0.3 0.2 0.5 0.01 Tr 2 0.10 1.0 0
Soup, oxtail, canned 10 cans, 3 brands WAC 17-272 0 0 0 0.0 0.20 0.02 0.03 0.7 0.5 0.0 0.03 0.0 1 0.05 0.0 0
Soup, pea and ham, homemade Recipe WAA 17-604 18 989 183 Tr 0.27 0.13 0.03 0.6 0.6 1.2 0.07 Tr N 0.29 N 2
Soup, potato and leek, homemade Recipe WAA 17-605 23 53 32 0.0 0.25 0.09 0.05 0.2 0.3 0.5 0.18 0.2 11 0.19 0.7 3
Soup, tomato, carton, chilled 10 samples, 7 products, including New Convent Garden and own brands WA 18 324 72 Tr 1.10 0.02 0.02 0.6 0.1 0.7 0.06 Tr 4 0.19 2.7 Tr
Soup, vegetable, canned 10 cans, 3 brands WAC 17-284 0 18 3 0.0 N 0.09 0.02 2.5 0.2 2.7 0.01 0.0 10 N N Tr
Soup, vegetable, homemade Recipe WAA 17-607 44 1206 245 0.0 0.24 0.07 0.01 0.2 0.1 0.3 0.07 Tr 6 0.08 0.2 2
Soy sauce, light and dark varieties 8 samples, 4 brands WCN 17-334 0 0 0 0.0 N 0.05 0.13 3.4 1.4 4.8 N 0.0 11 N N 0
Spaghetti bolognese, homemade Recipe, including meat, sauce and spaghetti MR 19-425 Tr 347 58 0.2 1.04 0.09 0.05 2.0 1.5 3.5 0.12 0.5 8 0.24 1.1 2
Spaghetti bolognese, retail, meat and sauce only, reheated 12 samples, 10-18% meat, chilled and frozen MR 19-328 Tr N N N N N N N N N N N N N N Tr
Spaghetti bolognese, retail, reheated, with spaghetti Recipe. calculated using 56% spaghetti and 44% meat and sauce, chilled and frozen MR 19-353 Tr N N N N N N N N N N N N N N Tr
Spinach, baby, boiled in unsalted water Calculated from raw using a weight loss of 19.8% DG 0 2172 362 0.0 0.67 0.08 0.20 0.9 1.0 1.9 0.10 0.0 135 0.31 0.1 22
Spinach, baby, raw 16 samples, autumn and winter, UK grown and imported DG 0 1559 260 0.0 0.48 0.09 0.18 1.0 0.7 1.7 0.12 0.0 161 0.28 0.1 29
Spinach, dried Calculated from raw spinach DI 0 N N 0.0 14.86 Tr Tr 10.4 N N Tr 0.0 Tr Tr Tr Tr
Spinach, frozen, boiled in unsalted water 10 samples, 8 brands, boiled for 2-10 minutes DG 13-346 50-815 0 6604 1101 0.0 1.71 840.00 0.06 0.05 0.9 0.8 1.7 0.09 0.0 52 0.21 0.1 6
Spinach, mature, boiled in unsalted water Ribs and stems removed, shredded DG 13-457 0 3840 640 0.0 1.71 575.00 0.06 0.05 0.9 0.6 1.5 0.09 0.0 81 0.21 0.1 8
Spinach, mature, raw Ribs and stems removed DG 13-456 0 3535 589 0.0 1.71 394.00 0.07 0.09 1.2 0.7 1.9 0.17 0.0 114 0.27 0.1 26
Spirits, 40% volume Mean of brandy, gin, rum, whisky and vodka QK 50-1122 0 0 0 0.0 0.00 Tr 0.00 0.00 0.0 0.0 0,0 0.00 0.0 0 0.00 0.0 0
Sprats, fried Analysis and calculation from raw; fish without heads, deep fried JC 74 Tr 74 N 5.58 Tr 0.20 3.0 4.6 7,6 0.27 9.0 N 0.71 5.0 Tr
Sprats, fried, weighed with bones Calculated from fried 16-219 JC 44 Tr 44 N 3.35 Tr 0.12 1.8 2.8 4,6 0.16 5.0 N 0.43 3.0 Tr
Sprats, raw 10 samples from assorted outlets, purchased whole JC 392 60 Tr 60 13.0 0.51 Tr 0.20 3.0 3.4 6,4 0.27 7.0 N 0.71 4.0 Tr
Spring greens, boiled in unsalted water Based on boiled in salted water DG 50-817 0 2270 378 0.0 N 893.00 0.05 0.06 1.2 0.3 1,5 0.18 0.0 66 0.30 0.4 77
Spring greens, raw Main ribs and stems removed DG 50-816 0 2630 438 0.0 N 0.07 0.11 1.5 0.5 2,0 0.23 0.0 92 0.39 0.4 180
Spring onions, bulbs and tops, raw Peeled bulb and leaves DG 50-818 0 620 105 0.0 N 0.05 0.03 0.5 0.5 1.0 0.13 0.0 54 0.07 N 26
Spring onions, bulbs only, raw Peeled DG 0 Tr 0 0.0 N 0.13 Tr 0.7 0.2 0,9 0.20 0.0 17 0.11 0.9 25
Spring rolls, meat, takeaway 10 samples MR 19-294 Tr 175 29 N 1.47 0.10 0.07 1.0 1.0 2.0 0.06 0.4 3 0.33 3.3 Tr
Squash, acorn, baked Literature sources and calculation from raw DG 0 260 43 0.0 N 0.17 0.01 0.9 0.3 1,2 0.19 0.0 19 0.50 0.6 11
Squash, acorn, raw Literature sources DG 0 204 34 0.0 N 0.14 0.01 0.7 0.2 0,9 0.15 0.0 17 0.40 0.4 11
Squash, butternut, baked 11 samples, imported, flesh only, loose and prepacked chunks DG 13-356 0 744 124 0,0 1,15 0,05 0,01 0,8 0,2 1,0 0,05 0,0 9 0,27 0,9 1
Squash, butternut, boiled in unsalted water Calculated from baked. Water analysed, 2017. 11 samples, imported, flesh only, loose and prepacked chunks. Cut into chunks and boiled for 15-20 minutes DG 0 452 75 0,0 0,70 0,03 0,01 0,5 0,1 0,6 0,03 0,0 6 0,16 0,6 1
Squash, butternut, raw Analytical and literature sources DG 0 3630 605 0.0 1.83 0.10 0.02 0.7 0.2 0,9 0.15 0.0 27 0.40 0.4 21
Squash, spaghetti, baked Literature sources and anlaysis DG 0 66 11 0.0 N 0.04 0.02 0.8 0.2 1,0 0.10 0.0 8 0.35 0.4 3
Squash, spaghetti, raw Literature sources and analysis DG 0 30 5 0.0 N 0.04 0.02 0.9 0.1 1,0 0.10 0.0 12 0.36 0.4 2
Squid, dried Literature sources and calculation from raw JM N 0 N N N 0.13 0.17 6.8 13.5 20,3 N N N N N 0
Squid, raw Analytical and literature sources JM 15 0 15 Tr 1.20 0.10 0.12 3.4 3.3 6,7 0.69 3.0 13 0.68 N 0
Star fruit Carambola. Analysis and literature sources; ends trimmed FA 0 37 6 0.0 N 0.03 0.03 0.4 N N N 0.0 N N N 31
Steak and kidney pudding, homemade Recipe MI 19-364 13 8 14 N 0.35 0.10 0.25 2.1 2.2 4.3 0.19 1.7 12 0.53 3.4 1
Stew, beef, homemade Recipe MR 19-334 Tr 1784 297 0.4 0.70 0.06 0.11 1.7 2.3 4.0 0.19 0.8 3 0.31 0.6 Tr
Stew, beef, made with lean beef, homemade Recipe MR 19-374 Tr 1784 297 0.4 0.40 2.19 0.06 0.11 1.8 2.4 4.2 0.20 0.8 3 0.31 0.6 0
Stew, beef, with dumplings, homemade Recipe MR 19-375 4 1314 223 0.3 0.52 1.54 0.09 0.09 1.5 2.0 3.5 0.17 0.6 4 0.27 0.6 0
Stew, Irish, homemade Recipe MR 19-341 3 1625 274 0.1 0.07 0.12 0.05 1.3 1.4 2.7 0.11 0.6 4 0.40 0.8 3
Stew, Irish, made with lean lamb, homemade Recipe MR 19-342 2 1635 274 0.1 0.07 0.12 0.05 1.3 1.5 2.8 0.26 0.6 8 0.39 0.9 3
Stir-fry beef with green peppers and blackbean sauce, takeaway 10 sub-samples, 2 from different establishments in each of 5 regions MR Tr 237 40 N 1.14 N N N 1.7 N N N N 0.17 1.4 6
Stock cubes, beef 10 samples, 6 brands including Bovril, Oxo and own brands WY 17-368 17-476 50-1182 N N N 0.0 N N N N N N N N N N N 0
Stock cubes, chicken 7 samples, 4 brands including Oxo WY 17-369 N N N 0.0 N N N N N N N N N N N 0
Stock cubes, chicken, made up with water Calcualted from 7g stock cube to 190ml water WY N N N 0.0 N N N N N N N N N N N 0
Stock cubes, vegetable 8 samples, 4 brands including Oxo WY 17-370 0 N N 0.0 N N N N N N N Tr N N N 0
Stock gel Including stock pots, stock melts and squeezy tubes WY N N N 0.0 N N N N N N N N N N N 0
Stock, chicken, ready made, retail Label data WY N N N 0.0 N N N N N N N N N N N 0
Stout, Guinness Approx. 4% ABV. 10 samples including canned, bottled and draft QA 17-219 0 Tr Tr 0.0 N Tr Tr 0.03 0.8 0.2 1.0 0.08 Tr 6 0.04 1.0 0
Strawberries, raw 19 samples, summer and autumn, UK grown and imported, including Elsanta, Sonata, Ava, Portola and unspecified varieties FA 14-260 0 Tr Tr 0.0 0.39 3.00 0.02 0.02 0.6 0.1 0.7 0.03 0.0 61 0.37 1.2 57
Strudel, fruit filled, retail, frozen 12 samples, 7 products AS Tr 75 13 0.0 1.33 N N N N N N 0.0 N N N N
Stuffing mix, dried 10 samples, 4 brands; assorted flavours AT 50-178 Tr Tr Tr Tr N 1.42 0.90 1.8 1.8 3,6 N Tr N N N 0
Stuffing mix, dried, assorted flavours, made up Made up according to packet directions AT 50-179 0 0 0 0.0 N 0.31 0.22 0.5 0.5 1,0 N 0.0 N N N 0
Stuffing, sage and onion, homemade Recipe AT 11-606 N 126 N N N 0.19 0.10 0.7 1.3 2.0 0.08 0.4 10 N N 1
Suet, shredded Beef. 6 samples of the same brand OF 50-319 17-473 52 73 64 Tr 1.50 Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr 0
Suet, vegetable, reduced fat Manufacturer's data (Atora) OF 17-012 0 0 0 0.0 13.43 Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr 0
Sugar apple, flesh only Literature sources, Annona squamosa, sometimes known as custard apple FA 0 4 1 0.0 N 0.11 0.11 0.8 0.1 0,9 0.20 0.0 N 0.23 N 36
Sugar, brown 3 samples SC 0 0 0 0.0 0.00 Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr 0
Sugar, Demerara 5 samples SC 50-1010 0 0 0 0.0 0.00 Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr 0
Sugar, icing Analysis and maunfacturers' data SC 0 0 0 0.0 0.00 0.00 0.00 0.0 0.0 0,0 0.00 0.0 0 0.00 0.0 0
Sugar, white Granulated and loaf sugar SC 50-1011 0 0 0 0.0 0.00 0.00 0.00 0.0 0.0 0.0 0.00 0.0 0 0.00 0.0 0
Sultanas 10 samples, 9 brands; whole fruit FA 50-969 0 12 2 0.0 0.70 0.09 0.05 0.8 0.2 1.0 0.25 0.0 27 0.09 4.8 Tr
Sunflower seeds Analysis and literature sources GA 50-995 14-859 0 15 3 0.0 37.77 1.60 0.19 4.1 5.0 9.1 N 0.0 N N N 0
Sunflower seeds, toasted Calculated from 14-845 GA 0 15 3 0.0 39.11 N N N 5.1 5.1 N 0.0 N N N 0
Sushi, salmon nigiri 10 samples, 7 products JR 2 Tr 2 2.5 0.17 0.04 0.05 2.7 1.2 3.9 0.15 0.5 6 0.46 0.4 Tr
Sushi, tuna nigiri 10 samples, 5 products JR N Tr N 3.6 Tr 0.02 0.04 4.4 1.0 5.4 0.14 0.7 3 0.14 0.4 Tr
Sushi, vegetable 10 samples, 9 products DR 0 163 27 0.0 0.55 0.03 0.06 0.5 0.7 1.2 0.04 0.0 6 0.13 1.6 4
Swede, flesh only, boiled in unsalted water 11 samples, UK, fresh. Peeled, diced and boiled for 13-20 minutes DG 13-361 0 22 4 0,0 Tr 0,02 Tr 0,5 0,1 0,6 0,07 0,0 19 0,10 Tr 15
Swede, flesh only, raw Peeled thinly DG 50-819 0 350 58 0.0 Tr 2.00 0.15 Tr 1.2 0.1 1,3 0.21 0.0 31 0.11 0.1 31
Sweet and sour chicken, takeaway 10 samples MR 2 135 25 0.6 2.14 0.04 0.06 2.1 1.3 3.4 0.12 Tr 2 0.39 1.7 Tr
Sweet and sour pork, battered, takeaway 10 samples from different outlets, sauce not included MR N N N N N N N N N N N N N N N N
Sweet and sour pork, homemade Recipe MR 19-349 4 129 26 0.5 2.27 0.48 0.14 3.3 2.7 6.0 0.29 0.5 9 0.71 2.1 14
Sweet potato and onion layer Recipe. West Indian dish. Recipe from a personal collection DR 15-603 16 3168 544 0.0 0.31 0.14 0.08 0.5 0.8 1.3 0.09 0.3 10 0.59 N 10
Sweet potato, baked Literature sources and calculation from raw DG 13-363 0 5140 855 0.0 1,43 0.09 Tr 0.5 0.3 0,8 0.07 0.0 9 0.59 3,3 23
Sweet potato, flesh only, boiled in unsalted water 11 samples, imported. Peeled, cut into chunks and boiled for 5-20 minutes DG 13-551 0 5560 927 0,0 0,78 0,03 0,03 0,6 0,2 0,8 0,11 0,0 6 0,50 1,8 3
Sweet potato, raw, flesh only Yellow variety DG 13-362 50-821 0 3930 655 0.0 0.28 0.17 Tr 0.5 0.3 0.8 0.09 0.0 17 0.59 N 23
Sweet potato, steamed Literature sources and calculation from raw DG 13-365 0 3765 625 0.0 1,05 0.07 Tr 0.5 0.3 0,8 0.05 0.0 8 0.53 2,4 17
Sweet potato, wedges, flesh and skin, baked in rapeseed oil 11 samples, all imported. Cut into wedges, coated with 1.5-2 tbsp oil and roasted for 30-45 minutes DG 0 5140 855 0,0 1,60 0,06 0,05 1,1 0,4 1,5 0,20 0,0 11 0,94 3,4 5
Sweetbread, lamb, fried in corn oil 3 samples MG 50-496 Tr Tr Tr Tr N 0.04 0.29 2.3 4.1 6,4 0.04 3.0 9 0.80 4.0 23
Sweetbread, lamb, raw Thymus and pancreas, 12 samples MG 50-495 Tr Tr Tr Tr 0.44 0.03 0.25 3.7 3.3 7,0 0.03 6.0 13 1.00 3.0 18
Sweetcorn, baby, boiled in unsalted water 11 samples, fresh, imported. Boiled for 4-13 minutes DG 13-552 0 15 3 0,0 0,24 0,05 0,06 0,7 0,3 1,0 0,09 0,0 160 0,19 1,5 3
Sweetcorn, baby, stir-fried in rapeseed oil Calculated from boiled. Fat and water analysed, 2017. 11 samples, fresh, all imported. Stir-fried in 1.5-4 tbsp oil for 3-5 minutes DG 0 17 3 0,0 1,44 0,06 0,07 0,8 0,4 1,2 0,11 0,0 187 0,22 1,8 4
Sweetcorn kernels, canned in water, drained 12 samples, 8 brands, no added salt or sugar DG 13-459 0 41 7 0.0 0.63 0.26 0.06 1.9 0.4 2.3 0.13 0.0 45 0.12 1.1 24
Sweetcorn, dried Calculated from raw sweetcorn (13-508) DI 17-418 0 N N 0.0 1.57 Tr Tr 7.1 N N Tr 0.0 Tr Tr Tr Tr
Sweetcorn, kernels, boiled 'on the cob' in unsalted water 16 samples, autumn and winter, UK grown and imported DG 13-370 0 28 5 0.0 0.42 0.37 0.25 0.08 2.2 0.7 2.9 0.02 0.0 24 0.40 1.0 4
Sweetcorn, kernels, boiled 'on the cob' in unsalted water, weighed with core Calculated from 13-508 using edible conversion factor of 0.59 DG 13-374 0 17 3 0.0 0.25 0.22 0.15 0.05 1.3 0.4 1.7 0.01 0.0 16 0.24 0.6 4
Sweetcorn, kernels, 'on-the-cob', raw, weighed with core Whole cob. Calculated from kernels DG 13-372 0 14 2 0.0 0.19 0.09 0.03 1.1 0.2 1.3 0.01 0.0 24 0.43 N 5
Sweetcorn, kernels, raw IFR; removed from cob DG 13-368 0 23 4 0.0 0.33 0.16 0.05 1.9 0.4 2.3 0.02 0.0 41 0.73 N 8
Sweets, boiled 6 samples SEC 50-1025 0 0 0 0.0 0.00 0.00 0.00 0.0 0.0 0,0 0.00 0.0 0 0.00 0.0 0
Sweets, chew sweets 9 samples, 8 products, including Starburst, Chewits and Blackjacks SEC 17-104 0 152 25 0.0 1.20 Tr Tr N N N Tr 0.0 Tr Tr Tr N
Sweets, sherbert 10 samples of different brands, including Refreshers, Parma Violets, Fizzers and Love Hearts SEC 17-119 0 0 0 0.0 0.00 0.00 0.00 Tr Tr Tr 0.00 0.0 0 0.00 0.0 0
Swordfish, flesh only, grilled Calculated from raw, steaks JC N Tr N N N 0.19 0.20 9.5 4.3 13,8 0.59 5.0 N 0.50 N Tr
Swordfish, flesh only, grilled, weighed with bones and skin Calculated from grilled 16-222 JC N Tr N N N 0.17 0.17 8.5 3.8 12,8 0.52 5.0 N 0.44 N Tr
Swordfish, flesh only, raw Data from the Seafish Industry Authority and literature sources JC N Tr N N N 0.16 0.17 8.3 3.4 11,7 0.51 4.0 N 0.41 N Tr
Syrup, corn, dark Literature sources SC 0 0 0 0.0 0.00 0.01 0.01 0.0 0.0 0,0 0.01 0.0 0 0.02 0.0 0
Syrup, golden 3 samples of the same brand SC 50-1012 0 0 0 0.0 0.00 Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr 0
Szechuan prawns with vegetables, takeaway 10 samples from different outlets JR 16-320 Tr 569 95 N 1.99 0.02 N 0.4 N N 0.06 N 12 N N 2
Tabouleh Recipe. Bulgur wheat based salad. Recipe from review of recipe collection DR 15-604 0 259 43 0.0 N 0.12 0.04 1.1 N 1.1 N 0.0 N N N 13
Tahini paste Literature sources and calculation from 14-844 GA 50-996 0 6 1 0.0 2.57 0.94 0.17 5.1 4.1 9.2 0.76 0.0 99 2.17 11.0 0
Tamarillos, flesh and seeds Literature sources FA 0 920 155 0.0 1.86 0.06 0.03 0.3 0.3 0,6 0.19 0.0 N N N 23
Tamarind Literature sources FA 0 14 2 0.0 N 0.29 0.10 1.4 N N 0.08 0.0 N 0.15 N 3
Tamarind leaves, fresh Literature sources H 0 250 42 0.0 N 0.24 0.10 4.1 N N N 0.0 N N N 3
Tamarind pulp, flesh only No seeds or shell; literature sources H 0 60 10 0.0 N 0.29 0.15 1.4 N N N 0.0 N N N 5
Tannia, raw Literature sources DG 0 29 5 0.0 N 0.02 0.05 0.3 0.3 0,6 N 0.0 N N N 16
Tapioca, raw 4 varieties, medium pearl, seed pearl, coarse and flake AA 50-011 0 0 0 0.0 Tr Tr Tr Tr 0.1 0,1 Tr 0.0 Tr Tr Tr 0
Taramasalata 10 assorted samples. Greek dish based on cod's roe JR 16-307 N N N N N 0.08 0.10 0.3 0.6 0,9 N 3.0 4 N N 1
Taro leaves, raw Literature sources DG 0 6980 1160 0.0 N 0.21 0.46 1.5 0.7 2,2 N 0.0 39 N N 52
Taro leaves, steamed Ref. 4 and calculation from raw DG 0 3830 640 0.0 N 0.14 0.38 1.3 0.4 1,7 N 0.0 27 N N 35
Taro, baked Literature sources and calculation from raw, baked 30 minutes DG 0 46 8 0.0 N 0.05 0.02 0.5 0.5 1,0 0.05 0.0 N N N 7
Taro, boiled in unsalted water Literature sources, boiled 20 minutes DG 0 32 5 0.0 N 0.05 0.02 0.5 0.3 0,8 0.05 0.0 N N N 7
Taro, raw Analysis and literature sources DG 0 37 6 0.0 N 0.08 0.03 0.7 0.4 1,1 0.08 0.0 N N N 13
Taro, steamed Literature sources. Calculation from raw DG 0 35 6 0.0 N 0.05 0.02 0.5 0.3 0,8 0.05 0.0 N N N 7
Tarragon, dried, ground Literature sources H 0 2520 420 0.0 N 0.25 1.34 8.9 N N N 0.0 0 N N 0
Tarragon, fresh LGC, 5 samples and calculation from dried H 0 375 62 0.0 N 0.15 N N N N N 0.0 N N N 2
Tart, bakewell, homemade Recipe AS 11-685 N 85 N N N 0.07 0.16 0.7 1.4 2.1 0.05 0.4 11 0.31 11.3 2
Tart, custard, large, homemade Recipe AP 11-655 22 4 23 0.3 1.78 0.05 0.15 0.4 1.2 1.6 0.05 0.7 6 0.50 4.4 2
Tart, mincemeat, one crust, homemade Recipe AP 11-666 0 5 1 Tr N 0.06 0.02 0.6 0.8 1.4 0.07 Tr 6 0.16 0.9 Tr
Tartare sauce 10 samples, 4 brands WCN 17-337 24 150 49 0.2 10.10 0.02 0.02 Tr 0.3 0.3 0.02 0.0 4 0.12 1.0 2
Tartlets, strawberry, homemade Recipe AP 11-678 112 71 124 0.1 0.48 0.06 0.02 0.6 0.5 1.1 0.04 Tr 22 0.20 0.8 19
Tarts, bakewell, iced, retail 10 samples, 7 products, including large, slices and individual cherry bakewells AS 11-426 Tr Tr Tr Tr 2.03 0.06 0.04 0.6 0.7 1.3 0.03 0.1 6 0.25 2.5 1
Tarts, custard, individual 10 samples, 6 products BR 11-537 55 100 72 Tr 1.27 0.14 0.16 0.5 1.4 1,9 0.03 Tr 13 0.49 5.9 0
Tarts, jam, homemade Recipe AP 11-662 0 Tr Tr 0.0 1.74 0.05 0.01 0.4 0.6 1.0 0.02 0.0 3 0.21 1.0 6
Tarts, jam, wholemeal, homemade Recipe AP 11-663 155 99 172 0.1 0.52 1.68 0.12 0.04 1.6 1.0 2.6 0.16 0.0 9 0.33 2.4 5
Tea, black, infusion, average 15g leaves per litre water, strained after 5 minutes PAA 0 0 0 0.0 N 0.27 Tr 0.02 0.0 0.0 0.0 Tr 0.0 3 0.04 1.0 0
Tea, black, infusion, strong 10g leaves per 500ml water, strained after 5 minutes; 10 samples PAC 0 0 0 0.0 N Tr 0.02 0.0 0.0 0,0 0.01 0.0 5 0.05 1.0 0
Tea, black, infusion, weak 10g leaves per litre water, strained after 5 minutes; 10 samples PAC 0 0 0 0.0 N Tr 0.01 0.0 0.0 0,0 Tr 0.0 1 0.03 Tr 0
Tea, Chinese, leaves, infusion Analysis and literature sources PAC 0 0 0 0.0 N Tr Tr Tr 0.0 Tr Tr 0.0 N Tr Tr 0
Tea, green, infusion Literature sources; Sencha Fukujyu and Banch type PAC 0 0 0 0.0 N 0.00 0.02 0.1 0.0 0.1 Tr 0.0 Tr Tr Tr 3
Tea, herbal, infusion Literature sources PAC 0 0 0 0.0 Tr 0.01 Tr 0.0 0.0 0,0 0.00 0.0 1 0.01 0.0 0
Tea, infusion, average, with semi-skimmed milk 225ml infusion with 35g semi-skimmed milk PAC 3 1 3 0.0 0.00 0.01 0.04 0.0 0.1 0,1 0.01 Tr 3 0.08 1.0 0
Tea, infusion, average, with whole milk 225ml infusion with 28g whole milk PAC 6 2 6 0.0 0.01 0.00 0.03 0.0 0.1 0,1 0.01 Tr 3 0.07 1.0 0
Tempeh Fermented soya bean cake. Literature sources DB 0 30 5 0.0 N 0.19 0.48 3.2 4.7 7,9 1.86 0.1 76 1.06 53.0 0
Tempeh burgers, fried in vegetable oil Tempeh and rice burgers. Recipe from review of recipe collection DR 15-605 8 8 9 0.2 N 0.13 0.15 2.1 2.2 2.3 0.50 0.2 27 0.45 14.8 Tr
Thyme, dried, ground Literature sources H 13-860 0 2280 380 0.0 N 0.51 0.40 4.9 3.1 8.0 0.55 0.0 274 N N 50
Thyme, fresh 4 samples and calculation from dried H 13-859 0 760 125 0.0 N 0.16 0.13 1.6 1.0 2.6 0.18 0.0 91 N N 17
Tigernuts Literature sources GA 0 0 0 0.0 N 0.23 0.10 1.1 0.7 1,8 N 0.0 N N N 6
Tilapia, raw Literature sources. Type of bream JA N Tr N Tr N 0.03 0.09 3.1 3.3 6,4 0.32 2.0 N N N Tr
Tinda subji, homemade 6 samples DR 0 139 23 0.0 3.10 0.04 0.09 0.5 N N Tr 0.0 6 N N 1
Tiramisu 10 samples, 6 products, frozen and chilled BR 69 25 73 N 0.61 0.06 0.12 0.3 0.8 1.1 0.03 0.4 10 0.57 2.0 Tr
Toad in the hole, homemade Recipe MR 19-428 26 3 26 1.1 0.77 0.07 0.19 1.9 2.0 3.9 0.11 1.2 10 0.77 7.1 3
Toad in the hole, made with skimmed milk and reduced fat sausages, homemade Recipe MR 19-429 20 Tr 20 N 0.36 0.07 0.21 1.5 2.1 3.6 0.17 0.7 9 0.78 6.0 N
Toffees, mixed 8 samples, 8 products, including liquorice and mint, excluding premium SEC 17-120 0 0 0 N Tr 0.00 Tr 0.0 0.7 0.7 0.00 0.2 1 0.21 0.2 0
Tofu burger, baked Recipe. Tofu, oat and vegetable. Recipe from Leeds Polytechnic DR 15-606 0 984 164 0.0 0.80 0.20 0.04 0.4 1.5 0.4 0.24 0.0 16 0.25 N Tr
Tofu spread Recipe. Tofu, vegetable and mayonnaise paste. Recipe from Leeds Polytechnic DR 15-607 19 210 54 Tr 5.86 0.05 0.05 0.3 0.8 1.1 0.07 0.1 15 0.08 N 3
Tofu, soya bean, steamed Soya bean curd; 7 assorted samples DB 13-119 0 2 Tr 0.0 0.95 0.06 0.02 0.1 1.3 1,4 0.07 0.0 15 0.05 N 0
Tofu, soya bean, steamed, fried Calculated from steamed and Literature sources DB 13-120 0 2 Tr 0.0 N 0.09 0.02 0.1 3.8 3.9 0.10 0.0 27 0.14 N 0
Tomato juice 10 samples, 9 brands PE 50-1093 0 200 33 0.0 1.01 0.02 0.02 0.7 0.1 0.8 0.06 0.0 10 0.20 1.5 8
Tomato ketchup 10 samples, 5 brands WCN 17-513 0 473 79 0.0 N 1.00 0.09 2.1 0.2 2.3 0.03 0.0 1 N N 2
Tomato puree 9 samples, 8 brands, double concentrate, no added salt DG 17-516 0 1754 292 0.0 5.22 0.98 0.12 3.6 0.4 4.0 0.28 0.0 39 0.11 6.3 43
Tomato sauce, homemade Recipe WCN 26 1070 204 0.3 1.47 0.11 0.02 1.2 0.4 1,6 0.14 0.0 9 0.22 1.2 8
Tomatoes, canned, whole contents 12 samples, 9 brands, whole and chopped, no added salt DG 13-461 0 328 55 0.0 1.36 6.00 0.13 0.04 1.0 0.1 1.1 0.12 0.0 11 0.11 1.4 11
Tomatoes, cherry, raw 21 samples, autumn and winter, UK grown and imported, 'on the vine' and loose DG 13-388 0 479 80 0.0 0.89 0.05 0.02 0.4 0.1 0.5 0.06 0.0 24 0.19 1.8 15
Tomatoes, standard, fried in corn oil Calculated from 13-517 DG 13-385 0 520 87 0.0 1.83 6.05 0.05 0.01 0.9 0.1 1.0 0.07 0.0 15 0.43 2.1 23
Tomatoes, standard, fried in rapeseed oil Calculated from 13-517 DG 50-828 0 520 87 0.0 2.20 7.69 0.05 0.01 0.9 0.1 1.0 0.07 0.0 15 0.43 2.1 23
Tomatoes, standard, grilled, flesh and seeds only As raw, grilled for 6-9 minutes DG 13-461 0 355 59 0.0 0.89 12.50 0.05 0.01 0.6 0.1 0.7 0.15 0.0 14 0.19 1.3 30
Tomatoes, standard, raw 22 samples, autumn and winter, UK grown and imported, 'on the vine' and loose DG 13-460 0 349 58 0.0 0.52 6.00 0.04 0.01 0.6 0.1 0.7 0.06 0.0 23 0.29 1.4 22
Tomatoes, stuffed with rice Greek dish. Recipe from a personal collection DR 0 545 91 0.0 1.66 0.11 0.01 1.2 0.4 1,6 0.14 0.0 8 0.23 1.4 7
Tomatoes, stuffed with vegetables Sweetcorn, onion and mushroom stuffing. Recipe from a review of recipe collection DR 15-610 0 56 9 0.0 2.14 0.12 0.06 1.4 0.4 1.8 0.20 Tr 21 0.55 N 17
Tongue, lamb, raw 20 samples MG 50-497 Tr Tr Tr Tr 0.21 0.17 0.49 4.9 3.3 8,2 0.17 7.0 4 1.00 1.0 7
Tongue, ox, meat only, pickled, raw 6 samples, fat and skin removed MG 50-498 Tr Tr Tr Tr 0.28 0.10 0.38 6.4 3.4 9,8 0.18 5.0 6 0.80 2.0 3
Tongue, ox, meat only, pickled, stewed Fat and skin removed MG 50-499 Tr Tr Tr Tr 0.35 0.06 0.29 4.1 4.2 8,3 0.09 4.0 5 0.50 3.0 2
Tongue, ox, meat only, stewed 10 samples, fat and skin removed MG Tr Tr Tr N N 0.04 0.28 2.6 3.4 6,0 0.09 4.0 11 0.60 2.0 3
Tongue, sheep, meat only, stewed Fat and skin removed MG 50-500 Tr Tr Tr Tr 0.32 0.13 0.45 3.7 3.9 7,6 0.10 7.0 4 0.80 2.0 6
Tonic water Literature sources PCA 17-184 0 0 0 0.0 0.00 0.00 0.00 0.0 0.0 0.0 0.00 0.0 0 0.00 0.0 0
Topic/Snickers and own brand equivalents 16 samples, 3 brands, including standard, snack and fun size SEA 17-549 10 7 11 N 4.28 0.12 0.16 2.1 1.7 3.8 0.04 Tr 11 0.69 1.7 0
Tori ki subji, homemade 5 samples DR 0 187 31 0.0 3.74 0.04 0.10 0.4 N N Tr 0.0 10 N N 2
Torte, fruit 8 samples, 5 brands including lemon, raspberry and passion fruit BR 11-423 99 77 112 Tr 1.43 0.03 0.09 0.2 0.5 0.7 0.02 Tr 3 N N Tr
Tortilla chips fried in sunflower oil 7 samples, 6 products, assorted flavours, fried in high oleic sunflower oil, including Doritos and own brands SN 17-497 0 208 35 0.0 7.11 0.11 0.18 0.5 0.9 1.4 0.15 0.0 10 0.28 0.8 Tr
Tortilla, wheat, soft 8 samples, 6 products AF 11-632 0 0 0 0.0 N 0.27 0.01 1.4 1.5 2,9 0.07 0.0 8 0.14 0.5 0
Trail mix 10 samples; mix of nuts and dried fruit GA 50-1041 0 47 8 0.0 4.53 0.23 0.09 2.0 1.5 3.5 N 0.0 25 N N Tr
Treacle tart, homemade Recipe AS 11-602 0 Tr Tr N N 0.07 0.01 0.5 0.7 0.9 0.02 Tr 2 N N 1
Treacle, black 3 samples SC 17-068 0 0 0 0.0 0.00 Tr Tr Tr Tr Tr Tr 0.0 Tr Tr Tr 0
Trifle, fruit, retail 12 samples, 7 brands BR 12-915 12-252 50-289 11-335 N Tr N N 0.66 0.12 0.08 0.1 0.5 0.6 0.01 0.2 8 0.29 0.7 Tr
Trifle, homemade Recipe BR 12-417 89 227 127 0.2 0.60 0.11 0.12 0.4 0.4 0.8 0.03 0.2 7 0.31 2.7 5
Trifle, with Dream Topping Recipe, substituting 25g of made up dream topping for 25g double cream BR 12-432 54 208 89 0.1 0.53 0.11 0.12 0.4 0.5 0.9 0.04 0.2 7 0.32 2.8 5
Tripe and onions, stewed, homemade Recipe MR 19-430 10 9 12 Tr 0.22 0.05 0.12 0.2 1.5 1.7 0.06 0.5 8 0.31 2.4 3
Tripe, dressed, raw 6 samples MG 50-501 Tr Tr Tr Tr 0.08 Tr Tr Tr 1.2 1,2 Tr Tr 7 Tr 1.0 3
Tripe, dressed, stewed in milk 18 samples; lime treated before purchase MG 18-457 Tr Tr Tr Tr 0.09 Tr 0.08 Tr 3.2 3,2 0.02 Tr 1 0.20 2.0 3
Trout, brown, raw Analytical and literature sources JC N Tr N N N N N N 3.6 N N N N N N Tr
Trout, brown, steamed Flesh only JC 39 Tr 39 N N 0.20 0.12 4.2 4.4 8,6 0.35 4.9 N 1.41 2.0 Tr
Trout, brown, steamed, weighed with bones Calculated from steamed 50-629 JC 26 Tr 26 N N 0.13 0.08 2.8 2.9 5,7 0.23 3.2 N 0.90 2.0 Tr
Trout, rainbow, baked, flesh only, fillets weighed with bones and skin Calculated from 16-396 using edible conversion factor of 0.87 JC 38 Tr 38 7.1 0.77 0.11 0.11 5.6 4.6 10.2 0.17 2.7 10 0.97 3.3 Tr
Trout, rainbow, flesh only, baked 9 samples, 9 products, frozen and chilled JC 44 Tr 44 8.2 0.89 0.13 0.13 6.4 5.3 11.7 0.19 3.1 11 1.11 3.8 Tr
Trout, rainbow, flesh only, raw 9 samples, 9 products, frozen and chilled JC 16-225 25 Tr 25 7.9 0.44 0.16 0.12 7.3 4.2 11.5 0.31 2.8 9 1.23 3.2 Tr
Truffles, mocha, homemade Recipe SEA 36 27 42 1.2 1.21 0.05 0.15 0.8 1.1 1,9 0.04 0.0 13 0.43 4.0 1
Truffles, rum, homemade Recipe SEA 17-588 137 59 147 0.5 1.66 0.06 0.11 0.3 1.1 1.4 0.06 0.7 23 0.70 7.4 Tr
Tuna, canned in brine, drained 11 samples, 10 products JC 16-339 26 Tr 26 1.1 0.42 0.25 Tr 0.11 10.3 6.2 16.5 0.31 3.4 3 0.19 2.7 Tr
Tuna, canned in sunflower oil, drained 11 samples, 10 products JC 16-230 26 Tr 26 1.1 2.84 Tr 0.11 10.3 6.2 16.5 0.31 3.4 3 0.19 2.7 Tr
Tuna, flesh only, baked 9 samples, 9 products, frozen and chilled JC 78 Tr 78 3.1 0.13 0.12 0.07 17.4 7.5 24.9 0.23 2.2 5 0.21 2.9 Tr
Tuna, flesh only, raw 9 samples, 9 products, frozen and chilled JC 16-228 76 Tr 76 3.2 0.04 0.13 0.07 21.9 6.1 28.0 0.43 2.2 4 0.23 2.8 Tr
Turbot, flesh only, grilled Calculated from raw, whole fish and fillets JA Tr Tr Tr Tr N 0.06 0.14 2.4 4.2 6,6 2.52 0.0 N 0.66 N Tr
Turbot, flesh only, grilled, weighed with bones and skin Calculated from grilled 16-156 JA Tr Tr Tr Tr N 0.04 0.09 1.5 2.6 4,1 1.56 0.0 N 0.41 N Tr
Turbot, flesh only, raw Literature sources JA Tr Tr Tr Tr N 0.05 0.11 2.1 3.3 5,4 N 2.0 N 0.57 N Tr
Turkey and pasta bake, homemade Recipe MR 19-439 30 75 42 0.1 0.34 0.07 0.16 3.3 2.3 5.6 0.21 0.5 11 0.62 2.6 7
Turkey slices 13 samples including honey roast and wafer thin turkey breast. 78-100% meat MI 19-157 Tr Tr Tr 0.2 0.24 0.05 0.18 9.6 4.2 13.8 0.41 Tr 8 1.05 2.0 Tr
Turkey, breast, fillet, grilled, meat only 9 samples; skinless MCO Tr Tr Tr 0.4 0.02 0.07 0.15 14.0 6.8 20.8 0.63 1.0 7 0.95 2.0 0
Turkey, dark meat, raw 20 samples MCO 50-461 Tr Tr Tr 0.4 Tr 0.08 0.31 4.6 4.0 8.6 0.35 2.0 28 0.75 2.0 0
Turkey, dark meat, roasted 27 samples including self-basting turkey MCO 50-465 18-459 Tr Tr Tr 0.3 Tr 0.05 0.25 7.2 5.7 12.9 0.44 2.0 20 1.06 3.0 0
Turkey, drumsticks, roasted, meat and skin Calculated from 92% dark meat and 8% skin MCO 5 Tr 5 0.5 Tr 0.07 0.21 6.0 5.1 11,1 0.39 1.0 19 0.98 3.0 0
Turkey, drumsticks, roasted, meat and skin, weighed with bone Calculated from 18-365 MCO Tr Tr Tr 0.4 Tr 0.05 0.15 4.3 3.7 8,0 0.28 1.0 14 0.71 2.0 0
Turkey, drumsticks, roasted, meat only 9 samples MCO Tr Tr Tr 0.5 Tr 0.07 0.22 5.9 5.4 11,3 0.40 2.0 20 1.01 3.0 0
Turkey, light meat, raw 20 samples MCO 50-460 Tr Tr Tr 0.3 Tr 0.06 0.15 10.7 4.3 15.0 0.81 1.0 9 0.66 1.0 0
Turkey, light meat, roasted 18 samples MCO 50-464 18-460 Tr Tr Tr 0.1 0.02 0.05 0.16 12.9 6.8 19.7 0.47 1.0 18 0.97 2.0 0
Turkey, meat, average, raw Calculated from 56% light meat and 44% dark meat MCO 50-458 Tr Tr Tr 0.3 0.01 0.07 0.22 8.0 4.4 12.4 0.61 2.0 17 0.70 2.0 0
Turkey, meat, average, roasted Calculated from 51% light meat and 49% dark meat, fresh and frozen, including self-basting turkey MCO 50-462 Tr Tr Tr 0.3 0.06 0.06 0.19 10.3 6.2 16.5 0.49 1.0 17 0.98 2.0 0
Turkey, mince, stewed 5 samples MCO 273 Tr Tr Tr 0.5 Tr 0.05 0.20 4.7 5.6 10,3 0.32 2.0 4 1.05 3.0 0
Turkey, self-basting, light meat, roasted 9 samples MCO Tr Tr Tr 0.4 0.34 0.06 0.14 13.9 6.4 20,3 0.57 1.0 11 0.83 2.0 0
Turkey, skin, dry, roasted 10 samples MCO N Tr N N N N N N N N N N N N N 0
Turkey, skin, moist, roasted 18 samples MCO N Tr N N N N N N N N N N N N N 0
Turkey, skin, raw 21 samples MCO 269 53 Tr 53 0.8 Tr 0.05 0.07 3.9 N N 0.15 N 3 N N 0
Turkey, stir-fried with vegetables, homemade Recipe MR 19-440 Tr 237 40 0.1 0.71 0.05 0.10 3.1 2.1 5.2 0.29 0.1 16 N N 22
Turkey, strips, stir-fried in corn oil 8 samples; skinless MCO Tr Tr Tr 0.3 N 0.07 0.12 13.5 6.1 19.6 0.69 1.0 8 0.84 2.0 0
Turkey, thighs, diced, casseroled, meat only 8 samples; skinless MCO 274 Tr Tr Tr 0.5 Tr 0.07 0.22 6.0 5.5 11.5 0.41 2.0 21 1.04 3.0 0
Turkey, whole, raw Calculated from 49% light meat, 39% dark meat and 13% skin MCO 7 Tr 7 0.4 0.01 0.07 0.20 7.5 4.0 11,5 0.55 1.0 16 0.69 2.0 0
Turkey, whole, raw, weighed with bone Calculated from 18-352 MCO 5 Tr 5 0.3 Tr 0.05 0.14 5.2 2.8 8,0 0.38 1.0 11 0.48 1.0 0
Turkey, whole, roasted, meat and skin Calculated from 47% light meat, 45% dark meat and 8% skin from fresh, frozen and self-basting turkey MCO 5 Tr 5 0.4 0.07 0.06 0.19 10.1 5.9 16,0 0.48 1.0 16 0.96 2.0 0
Turkey, whole, roasted, meat and skin, weighed with bone Calculated from 18-367 MCO Tr Tr Tr 0.3 0.04 0.04 0.12 6.6 3.8 10,4 0.31 1.0 10 0.62 1.0 0
Turkish delight, with nuts, homemade Recipe SEC 17-121 0 6 1 0.0 0.19 0.03 0.01 0.1 0.2 0,3 Tr 0.0 3 Tr Tr Tr
Turkish delight, without nuts 7 assorted samples SEC 50-1033 0 0 0 0.0 0.00 0.13 N N N N N N N N N 0
Turmeric, ground Literature sources H 0 15 3 0.0 N 0.09 0.11 3.7 N N N 0.0 0 N N 0
Turnip tops, boiled in unsalted water Leaves; boiled 20 minutes DG 0 6000 1000 0.0 2.87 0.06 0.20 0.5 0.6 1,1 0.18 0.0 120 0.27 0.4 40
Turnip, boiled in unsalted water Peeled thinly, diced and boiled 19 minutes, based on boiled in salted water DG 50-834 0 20 3 0.0 Tr 0.15 0.05 0.02 0.2 0.1 0.3 0.04 0.0 8 0.14 Tr 10
Turnip, flesh only, raw Peeled thinly DG 50-833 0 20 3 0.0 Tr 0.15 0.05 0.01 0.4 0.2 0,6 0.08 0.0 14 0.20 0.1 17
Twiglets 20 samples, savoury wholewheat sticks SN 17-150 0 Tr Tr 0.0 2.47 0.37 0.48 7.8 2.3 10.1 0.38 0.0 78 1.54 15.0 Tr
Tzatziki Yogurt-based Greek starter. Recipe BN 12-410 61 27 66 0.0 0.23 0.08 0.07 0.1 0.9 0.8 0.03 0.1 7 N N 1
Urad dahl, homemade 5 samples, black lentil curry DR 0 155 26 0.0 N 0.03 0.05 0.3 N N N 0.0 38 0.26 1.6 Tr
Veal, escalope, fried in corn oil 9 samples MAI 18-093 6 Tr 6 1.3 0.39 0.08 0.25 7.8 7.6 15.4 0.70 4.0 17 1.02 5.0 0
Veal, escalope, raw 9 samples MAI 18-092 50-429 Tr Tr Tr 1.4 0.26 0.12 0.23 7.8 4.8 12.6 0.65 2.0 23 0.87 1.0 0
Veal, mince, raw 5 samples MAI Tr Tr Tr 1.2 0.17 0.06 0.14 5.9 3.7 9,6 0.49 2.0 14 0.51 1.0 0
Veal, mince, stewed 5 samples MAI 223 Tr 8 Tr 1.5 0.16 0.23 0.18 4.9 4.8 9,7 0.30 3.0 15 0.56 2.0 0
Vegeburger, retail, grilled 6 samples, 3 brands; soya protein based. Grilled 6-10 minutes DR 15-331 N Tr N N N 2.18 N N N 3.9 N N N 95 N N N
Vegetable and cheese grill/burger, in crumbs, baked/grilled 9 samples, 6 brands including cheese grills and cheese and onion crispbakes DR 15-363 17 265 61 N 1.12 0.07 0.11 1.0 1.2 2.2 0.05 0.4 8 0.30 2.0 2
Vegetable bake, homemade Assorted vegetables topped with cheese sauce and breadcrumbs. Recipe from dietary survey records DR 15-382 N 2390 N N N 0.11 0.12 0.3 0.9 1.2 0.08 0.4 9 0.35 1.6 4
Vegetable stir fry mix, fried in corn oil 8 assorted frozen samples; stir-fried 4-7 minutes DR 0 N N 0.0 0.00 0.07 0.13 1.0 0.3 1,3 0.25 0.0 16 N N 8
Vegetable stir fry mix, fried in rapeseed oil 8 assorted frozen samples; stir-fried 4-7 minutes, most unspecified vegetable oils are made from rapeseed oil DR 15-346 0 N N 0.0 N 0.07 0.13 1.0 0.3 1,3 0.25 0.0 16 N N 8
Vegetable stir fry mix, fried in sunflower oil 8 assorted frozen samples; stir fried 4-7 minutes DR 0 N N 0.0 N 0.07 0.13 1.0 0.3 1,3 0.25 0.0 16 N N 8
Vegetables, mixed, cooked with onion, spice and tomatoes, homemade 4 samples, includes potato, carrots and swedes DR 0 792 132 0.0 N 0.08 0.09 0.3 N N N 0.0 6 N N 6
Vegetables, mixed, frozen, boiled in unsalted water 10 samples. Assorted varieties. Simmered 3-7 minutes, based on boiled in salted water DG 13-281 0 2520 420 0.0 N 0.12 0.09 0.8 0.5 1.3 0.11 0.0 52 N N 13
Vegetables, mixed, stir-fry type, frozen, fried in rapeseed oil 8 samples. Assorted varieties. Stir-fried 4-7 minutes DG 0 N N 0.0 N 0.07 0.13 1.0 0.3 1,3 0.25 0.0 16 N N 8
Vegetables, stir-fried, takeaway 10 samples from different outlets DR 15-354 Tr 575 96 0.0 1.26 0.03 0.13 0.3 0.3 0.7 0.05 0.0 3 0.30 3.3 2
Venison in red wine and port, homemade Recipe MR 19-441 N N N N N N 0.09 N N N N N N N N Tr
Venison, meat only, raw Haunch MEE 18-467 N N N N N N 0.25 N N N N N N N N 0
Venison, roast Calculated from raw, 8 samples including diced and steaks MEE 18-391 50-471 N N N N N 0.16 0.69 5.5 6.5 12.0 0.65 1.0 6 N N 0
Vermouth, dry 15-19% ABV, 5 samples of different brands QG 50-1117 0 Tr Tr 0.0 0.00 Tr Tr 0.0 Tr Tr 0.01 Tr Tr N N 0
Vine leaves, stuffed with rice Recipe. Greek dish. Recipe from a personal collection DR 15-611 0 420 70 0.0 N 0.09 0.06 0.5 N N 0.13 0.0 7 0.10 1.2 4
Vinegar 4 samples including malt, cider and wine vinegar WY 50-1185 0 0 0 0.0 0.00 0.00 0.00 0.0 0.0 0,0 0.00 0.0 0 0.00 0.0 0
Wafers, plain ice cream wafers, not filled 10 samples, 9 products, including cones, cornets and wafers AM 12-212 0 0 0 0.0 0.42 0.08 0.02 1.6 2.0 3.6 0.04 0.0 14 0.53 8.9 0
Waffles, homemade Recipe AP 11-679 174 95 190 0.7 0.81 0.13 0.23 0.9 2.0 2.9 0.11 1.1 12 0.70 6.2 1
Walnuts, kernel only 10 samples GA 14-850 14-860 50-997 0 0 0 0.0 3.85 0.40 0.14 1.2 2.8 4.0 0.67 0.0 66 1.60 19.0 0
Walnuts, kernel only, weighed with shells Calculated from 14-879 GA 14-851 50-998 0 0 0 0.0 1.66 0.17 0.06 0.5 1.2 1,7 0.29 0.0 28 0.69 8.0 0
Water chestnuts, raw Literature sources DG 0 0 0 0.0 N 0.09 0.11 1.0 N N 0.10 0.0 N N N 5
Water, distilled Included for recipe calculation WY 50-1186 0 0 0 0.0 0.00 0.00 0.00 0.0 0.0 0,0 0.00 0.0 0 0.00 0.0 0
Watercress, raw 11 samples, UK and imported DG 13-653 0 1589 265 0,0 1,46 315,00 0,16 0,06 0,3 0,5 0,8 0,23 0,0 43 0,10 0,4 62
Welsh cakes, homemade Recipe AN 11-649 201 122 222 0.5 N 0.12 0.10 0.8 1.2 2.0 0.10 0.4 6 0.22 3.1 Tr
Welsh cheesecakes, homemade Recipe AP 11-680 N 86 N N N 0.06 0.07 0.5 1.2 1.7 0.04 0.4 5 0.30 3.5 2
Welsh rarebit, homemade Recipe BV 12-458 304 161 331 0.3 0.52 0.11 0.23 0.8 3.6 4.4 0.10 1.1 25 0.48 2.3 Tr
Welsh rarebit, wholemeal, homemade Recipe BV 12-459 289 153 315 0.3 0.64 0.12 0.20 2.0 3.7 5.7 0.12 1.0 32 0.58 5.1 Tr
Wheat, bulgur, raw 6 samples, 6 products AA 11-007 0 0 0 0.0 0.42 0.25 0.06 4.8 2.5 7.3 0.25 0.0 27 0.74 5.4 0
Wheatgerm 4 samples, 3 products AA 11-622 0 0 0 0.0 16.20 1.80 0.63 6.7 6.0 12.7 2.58 0.0 277 2.60 23.4 0
Whelks, boiled 10 samples from assorted outlets, boiled in salted water JM N Tr N Tr 0.80 0.04 0.17 1.3 4.2 5,5 0.09 21.0 6 0.55 6.0 Tr
Whelks, boiled, weighed with shells Calculated from boiled 16-268 JM 50-648 N Tr N Tr 0.27 0.01 0.06 0.4 1.4 1,8 0.03 7.0 2 0.19 2.0 Tr
White fish, dried, salted Samples purchased whole from West Indian outlets JA N Tr N N N 0.07 0.07 2.7 6.5 9,2 N 3.0 3 N N Tr
White sauce, savoury, made with semi-skimmed milk, homemade Recipe WCD 17-528 91 55 100 0.1 0.21 0.04 0.24 0.2 0.8 1.0 0.06 0.9 5 0.61 3.3 1
White sauce, savoury, made with skimmed milk, homemade Recipe WCD 17-573 72 45 80 0.1 0.18 0.05 0.23 0.3 0.9 1.2 0.06 0.9 6 0.46 2.8 1
White sauce, savoury, made with whole milk, homemade Recipe WCD 17-527 118 65 128 0.1 0.25 0.04 0.23 0.2 0.8 1.1 0.06 0.9 5 0.52 2.8 1
White sauce, sweet, made with semi-skimmed milk, homemade Recipe WCD 17-530 N 55 N N N 0.04 0.22 0.2 0.8 1.0 0.06 0.8 5 0.57 3.0 1
White sauce, sweet, made with skimmed milk, homemade Recipe WCD 17-574 N 46 N N N 0.04 0.21 0.2 0.8 1.0 0.06 0.8 5 0.42 2.5 Tr
White sauce, sweet, made with whole milk, homemade Recipe WCD N 60 N N N 0.04 0.21 0.3 0.7 1.0 0.06 0.8 5 0.49 2.6 1
Whitebait, in flour, fried Whole fish; rolled in flour and fried JC 50-633 N Tr N N N N N N 3.6 N N N N N N Tr
Whitecurrants, raw Whole fruit, stalks removed FA 0 Tr Tr 0.0 0.10 0.04 0.06 0.1 0.2 0,3 0.05 0.0 N 0.06 2.6 40
Whitecurrants, stewed with sugar Calculated from 700g fruit, 210g water, 84g sugar FA 0 Tr Tr 0.0 0.08 0.02 0.04 0.1 0.2 0,3 0.03 0.0 N 0.04 1.5 23
Whitecurrants, stewed without sugar Calculated from 700g fruit, 210g water FA 0 Tr Tr 0.0 0.09 0.03 0.04 0.1 0.2 0,3 0.03 0.0 N 0.04 1.7 26
Whiting, flesh only, raw 11 samples from assorted outlets, whole fish and fillets JA Tr Tr Tr Tr N 0.05 0.26 1.7 3.5 5,2 0.17 N N 0.25 1.0 Tr
Whiting, flesh only, steamed Analysis and calculation from steamed, flesh only JA 50-605 Tr Tr Tr Tr N 0.05 0.31 1.8 3.9 5,7 0.20 N N 0.24 1.0 Tr
Whiting, flesh only, steamed, weighed with bones and skin Calculated from steamed 16-160 JA 50-606 Tr Tr Tr Tr N 0.05 0.29 1.7 3.6 5,3 0.19 N N 0.22 1.0 Tr
Whiting, in crumbs, fried in blended oil Fillets coated in crumbs and fried JA 50-607 Tr Tr Tr Tr 2.48 N N N 3.4 N N N N N N Tr
Whiting, in crumbs, fried in blended oil, weighed with bones and skin Calculated from fried in blended oil, 16-162 JA 50-608 Tr Tr Tr Tr 2.24 N N N 3.0 N N N N N N Tr
Whiting, in crumbs, fried in dripping Fillets coated in crumbs and fried JA N N N Tr N N N N 3.4 N N N N N N Tr
Whiting, in crumbs, fried in dripping, weighed with bones and skin Calculated from fried in dripping 16-164 JA N N N Tr N N N N 3.0 N N N N N N Tr
Whiting, in crumbs, fried in sunflower oil Fillets coated in crumbs and fried JA Tr Tr Tr Tr 5.07 N N N 3.4 N N N N N N Tr
Whiting, in crumbs, fried in sunflower oil, weighed with bones and skin Calculated from fried in sunflower oil 16-166 JA Tr Tr Tr Tr 4.57 N N N 3.0 N N N N N N Tr
Wiener schnitzel, homemade Recipe MR 19-442 13 0 13 1.5 1.67 0.17 0.20 5.3 4.6 9.9 0.44 1.6 25 0.76 2.6 0
Wine, mulled wine, homemade Recipe QE 17-596 0 9 2 0.0 0.04 0.03 0.01 0.2 0.0 0.2 0.02 Tr 5 N N 9
Wine, red Typically 11-15% ABV. Mixed sample from different countries QE 17-228 0 Tr Tr 0.0 N Tr Tr 0.02 0.1 Tr 0.1 0.03 Tr 1 0.04 2.0 0
Wine, rose, medium 9.5-13.5% ABV. 5 samples from different countries QE 17-229 0 Tr Tr 0.0 N Tr 0.01 0.1 Tr 0,1 0.02 Tr Tr 0.04 N 0
Wine, white, dry 11-14% ABV. 5 samples from different countries QE 17-230 0 Tr Tr 0.0 N Tr 0.01 0.1 Tr 0,1 0.02 Tr Tr 0.03 N 0
Wine, white, medium 8-13% ABV. Mixed sample from different countries QE 17-231 0 Tr Tr 0.0 N Tr Tr 0.1 Tr 0,1 0.01 Tr Tr 0.06 1.0 0
Wine, white, sparkling Approx. 11.5% ABV. 5 samples from different countries, not including champagne QE 17-232 0 Tr Tr 0.0 N Tr 0.01 0.1 Tr 0.1 0.02 Tr Tr 0.04 1.0 0
Wine, white, sweet 10-15% ABV. Mixed sample from different countries QE 50-1112 0 Tr Tr 0.0 N Tr 0.01 0.1 Tr 0,1 0.01 Tr Tr 0.03 N 0
Winkles, boiled 11 samples,from stalls and fishmongers. Purchased cooked JM 50-649 N Tr N Tr 3.90 0.29 0.38 1.7 3.3 5,0 0.10 36.0 N 0.38 3.0 Tr
Winkles, boiled, weighed with shells Calculated from boiled 16-270 JM 50-649 N Tr N Tr 0.74 0.06 0.07 0.3 0.6 0,9 0.02 7.0 N 0.07 1.0 Tr
Worcestershire sauce 7 samples, 3 brands WCN 17-340 0 8 1 0.0 N Tr 0.01 0.4 0.2 0,6 N 0.0 1 N N 0
Yam, baked Literature sources and calculation from raw; baked 30 minutes DG 0 Tr Tr 0.0 N 0.17 0.01 0.2 0.4 0,6 0.15 0.0 7 0.38 N 5
Yam, flesh only, boiled in unsalted water 8 samples, fresh, imported. Peeled, cut into chunks and boiled for 20-30 minutes DG 13-400 0 Tr Tr 0,0 N 0,14 0,01 0,2 0,4 0,6 0,12 0,0 6 0,31 0,3 4
Yam, flesh only, raw flesh only DG 50-836 0 Tr Tr 0.0 N 0.16 0.01 0.2 0.3 0,5 0.16 0.0 8 0.31 N 4
Yam, steamed Literature sources and calculation from raw, steamed 25 minutes DG 0 Tr Tr 0.0 N 0.14 0.01 0.2 0.3 0,5 0.12 0.0 6 0.31 N 4
Yeast extract Mixed sample including Marmite and own brands WY 17-380 50-1179 0 0 0 0.0 N 4.10 11.90 64.0 9.0 73.0 1.60 14.5 2620 N N 0
Yeast, bakers, compressed Literature sources WY 50-1187 0 Tr Tr 0.0 Tr 0.71 1.70 11.0 2.0 13,0 0.60 Tr 1250 3.50 60.0 Tr
Yeast, dried Literature sources WY 50-1188 0 Tr Tr 0.0 Tr 2.33 4.00 8.5 7.0 15,5 2.00 Tr 4000 11.00 200.0 Tr
Yogurt, Greek style, fruit 6 samples, 4 brands, including peach, apricot, strawberry and blackcurrant, made with whole milk BN 115 Tr 115 0.1 0.39 0.12 0.13 0.1 1.5 1.6 Tr 0.0 6 N N Tr
Yogurt, Greek style, plain 7 samples, 6 brands, made with whole milk BN 12-376 115 Tr 115 0.1 0.38 0.12 0.13 0.1 1.0 1.1 0.01 0.2 18 0.56 1.5 Tr
Yogurt, low fat, fruit 21 samples, 9 brands, including French set BN 12-190 50-257 10 Tr 10 Tr 0.28 0.03 0.12 0.21 0.1 1.0 1.1 Tr 0.3 16 0.33 2.3 1
Yogurt, low fat, hazelnut 8 samples, 5 brands BNH 140 8 Tr 8 0.1 0.28 0.12 0.22 0.1 1.0 1.1 0.01 0.3 18 0.56 1.5 1
Yogurt, low fat, plain 8 samples, 5 brands BN 12-188 12-870 50-255 8 Tr 8 0.1 Tr 0.03 0.12 0.22 0.1 1.0 1.1 0.01 0.3 18 0.56 1.5 1
Yogurt, low fat, toffee 8 samples, 4 brands BNH 141 8 Tr 8 0.1 Tr 0.12 0.33 0.1 1.0 1.1 0.01 0.3 18 0.56 1.5 1
Yogurt, soya, non-dairy alternative to yogurt, fruit, fortified 3 samples BN 12-381 12-529 N 3 N 0.8 N 0.11 0.21 N 0.7 N Tr 0.4 N 0.12 1.0 N
Yogurt, virtually fat free/diet, fruit 14 samples, 10 brands, including bio varieties, flavours include strawberry, raspberry, black cherry and rhubarb BN 12-382 Tr Tr Tr Tr 0.03 0.12 0.21 0.1 1.0 1.1 Tr 0.3 8 N N 1
Yogurt, virtually fat free/diet, plain 6 samples, 4 brands, including bio varieties BN 12-383 Tr Tr Tr Tr Tr 0.12 0.22 0.1 1.0 1.1 0.01 0.3 18 0.56 1.5 1
Yogurt, whole milk, fruit 9 samples, 5 brands, assorted flavours including bio varieties BN 12-185 12-869 50-261 36 Tr 36 0.1 0.18 0.12 0.16 0.1 0.7 0.8 0.01 0.3 10 0.40 1.1 1
Yogurt, whole milk, infant, fruit flavour 8 samples, 4 brands, no fruit pieces BN 12-378 36 Tr 36 0.1 0.18 0.12 0.15 0.1 0.7 0.8 0.01 0.3 10 0.40 1.1 Tr
Yogurt, whole milk, plain 22 samples, 2 brands BNE 12-868 50-260 28 21 32 0.0 0.05 0.06 0.27 0.2 1.3 1.5 0.10 0.2 18 0.50 2.6 1
Yogurt, whole milk, twin pot, not fruit With biscuit pieces and chocolate-coated cereal pieces BN N N N N N N N N N N N N N N N N
Yogurt, whole milk, twin pot, thick and creamy with fruit 11 samples, 8 brands, various flavours BN 12-374 20 15 23 Tr 0.12 0.06 0.19 0.2 0.9 1.1 0.08 0.2 13 0.36 2.0 2
Yorkshire pudding, made with semi-skimmed milk, homemade Recipe AT 30 6 31 0.4 3.07 0.08 0.21 0.5 1.5 2.0 0.08 1.0 9 0.59 5.3 2
Yorkshire pudding, made with skimmed milk, homemade Recipe AT 11-713 18 Tr 18 0.4 3.07 0.08 0.21 0.5 1.5 2.0 0.08 1.0 9 0.50 5.0 1
Yorkshire pudding, made with whole milk Recipe AT 11-607 43 10 45 0.4 3.12 0.11 0.23 0.6 1.5 2.1 0.10 1.0 14 0.62 5.0 1
Retrieved from "https://bradnor.ddns.net/bradnorwiki/index.php?title=Vitamins&oldid=6750"