USDA Food Composition Data |
USDA National Nutrient Database for Standard Reference Release 18 This page provides access to Release 18 of the USDA National Nutrient Database for Standard Reference. You can either view the data here or download the data files and documentation in several different formats for use later on your computer. A search tool is also provided so you can look up the nutrient content of 7,146 different foods directly from this home page. The suggested citation for this database is:
The USDA National Nutrient Database for Standard Reference, Release 18 is being prepared for distribution on CD-ROM from the Government Printing Office. Information will be posted here when available.
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USDA National Fluoride
Database
of Selected
Beverages and Foods - 2004 Data on the fluoride content of 403 beverage and food items
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USDA Database for the
Proanthocyanidin Content of Selected Foods Data on proanthocyanidins for 205 food items.
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USDA Database for the Choline Content of Common Foods - 2004Data on choline and betaine for 434 food items.
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USDA Database for the Flavonoid Content of Selected Foods - 2003Data on flavonoids for 225 food items.
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Nutritive Value of Foods (HG-72)Published in 2002, HG-72 contains data on over 1,274 foods expressed in terms of common household units.
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USDA Table of Nutrient Retention Factors, Release 5 (2003)Release 5, of this data set, replaces the previous release, Release 4, issued in 1998. The data set contains the factors for calculating retention of 25 vitamins, minerals and alcohol during food preparation. The carotene retention factors which appeared in Release 4 are no longer being disseminated. Factors for the other 18 food components in Release 4 are unchanged. Factors for 7 new food components have been added to this release. The new components include folic acid, food folate, beta carotene, alpha carotene, beta cryptoxanthin, lycopene and lutein/zeaxanthin.
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Articles by NDL StaffJournal articles and presentations at scientific meetings by NDL staff. |
USDA - Iowa State University Database on the Isoflavone Content of Foods - Release 1.3, 2002Data on daidzein, genistein, glycitein and total isoflavone content for 128 foods. |
USDA Classic Food Composition PublicationsWe've scanned some of our publications and made them available as PDF files on our home
page. Among them are Agriculture Handbook No. 74, Energy Value of Foods and
Agriculture Handbook No. 102, Food Yields Summarized by Different Stages of
Preparation. You will need the Adobe Acrobat viewer to
view these documents, which is available free of charge from Adobe. |
KeyfoodsKey Foods are identified as those foods contributing up to 75% of any one nutrient. When total nutrient contributions of these Key Foods are aggregated, they account for approximately 90% of the nutrient content of the U.S. diet for nutrients examined. The Key Foods list is used to set priorities for NDL's nutrient analysis contracts.
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Oxalic Acid Content of Selected VegetablesThis table was originally published in Agriculture Handbook No. 8-11, Vegetables and Vegetable Products, 1984.
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Special Interest Tables (superceded by
SR) A number of food components previously published in separate tables have been incorporated into the USDA National Nutrient Database for Standard Reference. When available, the original tables are available as Food Composition Classics. These include:
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Last updated: September 23, 2005