Food Composition Additional Resources

The U.S. Department of Agriculture published the first edition of this bulletin in 1960. USDA nutrition researchers have revised it many times since to reflect our expanded knowledge, to add or subtract specific values, and to update the ever-growing list of available, commonly used foods. This 2002 booklet is the last print version.

The USDA Table of Cooking Yields for Meat and Poultry was developed with the focus on meats and poultry since most of these products are cooked during the preparation process, resulting in changes in yields.

The major source of nutrient retention data for US and international food composition databases. Nutrient retention factors are given for a range of cooking and preparation methods such as, but not limited to, baked, boiled, reheated, broiled, pared, and drained. Methods applied were based on food type.

Download posters that show nutrition information for the 20 most frequently consumed raw fruits, vegetables, and fish in the United States.

Locate nutritional information for a selection of fast food restaurants.

Read fact sheets, position papers and articles written for professionals on omega-3 fatty acids, seafood nutrition and composition.

Understand more about foods eaten away from the home by looking at the nutrition information for specific restaurant menu items.