Nutritional Information Table
The following table contains nutritional information provided by Data.gov.uk. This table contains almost any food you can think of, so it is a really good tool to work out exactly what you should be eating to meet your macronutrient requirements.
| Food Name | Description | Water(g) | Protein(g) | Fat(g) | Carbohydrate(g) | kcal |
|---|---|---|---|---|---|---|
| Beer, mild, draught | Mixed sample from different brewers | 95.0 | 0.2 | Trace | 1.6 | 24.0 |
| Beer, bitter, canned | 6 samples | 95.8 | 0.3 | Trace | 2.3 | 32.0 |
| Beer, bitter, average | 5 samples from different brewers; canned, draught and bottled | 93.9 | 0.3 | Trace | 2.2 | 30.0 |
| Strong ale/barley wine | Mixed sample from different brewers | 86.3 | 0.7 | Trace | 6.1 | 66.0 |
| Stout, Mackeson | 10 samples; canned and bottled | 92.0 | 0.4 | Trace | 4.6 | 36.0 |
| Stout, Guinness | 10 samples; canned, bottled and draught | 90.2 | 0.4 | Trace | 1.5 | 30.0 |
| Shandy, homemade | Recipe. Calculated using equal volumes of lager and lemonade | 94.4 | 0.2 | 0.0 | 2.9 | 26.0 |
| Pale ale, bottled | Mixed sample from different brewers | 93.9 | 0.3 | Trace | 2.0 | 28.0 |
| Lager, premium | 10 samples; Carlsberg Special Brew and Heldenbrau Extra Special | 88.7 | 0.3 | Trace | 2.4 | 59.0 |
| Lager, low alcohol | 10 samples; Carlton LA, Swan Light, Tennents LA | 97.0 | 0.2 | 0.0 | 1.5 | 10.0 |
| Stout, extra | 6 samples of the same brand | 96.4 | 0.3 | Trace | 2.1 | 39.0 |
| Beer, bitter, draught | 5 samples from different brewers | 96.7 | 0.3 | Trace | 2.3 | 32.0 |
| Shandy | 10 cans, 4 brands | 94.0 | Trace | 0.0 | 5.0 | 24.0 |
| Stout, bottled | 4 samples from different brewers | 94.2 | 0.3 | Trace | 4.2 | 37.0 |
| Lager, alcohol-free | 10 samples; Kaliber and Barbican | 96.3 | 0.4 | Trace | 1.5 | 7.0 |
| Bitter, best/premium | Mixed sample from different brewers | 93.0 | 0.3 | Trace | 2.2 | 33.0 |
| Bitter, low alcohol | 10 samples from different brewers | 94.7 | 0.2 | 0.0 | 2.1 | 13.0 |
| Brown ale, bottled | Mixed sample from different brewers | 93.3 | 0.3 | Trace | 3.0 | 30.0 |
| Lager | Mixed sample; Skol, Hofmeister, Tennents, Carling Black Label, Stella Artois and Fosters; canned and draught | 93.0 | 0.3 | Trace | Trace | 29.0 |
| Beer, bitter, keg | 6 samples from different brewers | 96.7 | 0.3 | Trace | 2.3 | 31.0 |
| Cider, dry | 3 samples of different brands | 92.5 | Trace | 0.0 | 2.6 | 36.0 |
| Cider, low alcohol | 10 samples, 3 brands including Strongbow LA | 94.9 | Trace | 0.0 | 3.6 | 17.0 |
| Cider, sweet | 3 samples of different brands | 91.2 | Trace | 0.0 | 4.3 | 42.0 |
| Cider, vintage | 3 samples of the same brand | 80.6 | Trace | 0.0 | 7.3 | 101.0 |
| Sherry, sweet | 1 sample | 74.8 | 0.3 | 0.0 | 6.9 | 136.0 |
| Sherry, medium | 8 samples; including Spanish, British, Cyprus, own label | 78.8 | 0.1 | 0.0 | 5.9 | 116.0 |
| Sherry, dry | 1 sample | 81.0 | 0.2 | 0.0 | 1.4 | 116.0 |
| Port | 2 samples | 71.1 | 0.1 | 0.0 | 12.0 | 157.0 |
| Tonic wine | 10 samples; Sanatogen | 73.7 | Trace | 0.0 | 12.4 | 127.0 |
| Liqueurs, low-medium strength | 10 samples including Cherry brandy, Tia Maria and Creme de Menthe | 47.4 | Trace | 0.0 | 32.8 | 262.0 |
| Egg nog | Recipe | 78.5 | 3.9 | 4.2 | 9.5 | 114.0 |
| Liqueurs, high strength | 5 samples including Pernod, Drambuie, Cointreau, Grand Marnier, Southern Comfort | 28.0 | Trace | 0.0 | 24.4 | 314.0 |
| Cream liqueurs | 2 samples of Baileys Original Irish Cream | 44.4 | Trace | 16.1 | 22.8 | 325.0 |
| Advocaat | 4 samples of different brands | 47.6 | 4.7 | 6.3 | 28.4 | 260.0 |
| Curacao | 4 samples of different brands | 72.2 | Trace | 0.0 | 28.3 | 311.0 |
| Cherry brandy | 6 samples of different brands | 66.7 | Trace | 0.0 | 32.6 | 255.0 |
| Spirits, 40% volume | Mean of brandy, gin, rum, whisky and vodka | 68.3 | Trace | 0.0 | Trace | 222.0 |
| Spirits, 37.5% volume | Mean of brandy, gin, rum, whisky and vodka | 70.4 | Trace | 0.0 | Trace | 207.0 |
| Vermouth, sweet | 5 samples of different brands | 70.6 | Trace | 0.0 | 15.9 | 151.0 |
| Vermouth, dry | 5 samples of different brands | 82.1 | 0.1 | 0.0 | 3.0 | 109.0 |
| White wine, medium | Mixed sample from different countries | 86.3 | 0.1 | 0.0 | 3.0 | 74.0 |
| Mulled wine, homemade | Recipe | 59.0 | 0.3 | 0.1 | 20.2 | 155.0 |
| White wine, sweet | Mixed sample from different countries | 80.6 | 0.2 | 0.0 | 5.9 | 94.0 |
| White wine, sparkling | 5 samples from different countries | 85.8 | 0.3 | 0.0 | 5.1 | 74.0 |
| White wine, dry | 5 samples from different countries | 89.1 | 0.1 | 0.0 | 0.6 | 66.0 |
| Rose wine, medium | 5 samples from different countries | 87.3 | 0.1 | 0.0 | 2.5 | 71.0 |
| Champagne | Mixed sample | 86.8 | 0.3 | 0.0 | 1.4 | 76.0 |
| Red wine | Mixed sample from different countries | 88.4 | 0.1 | 0.0 | 0.2 | 68.0 |
| Ginger ale, dry | 10 samples, 5 brands | 95.9 | 0.0 | 0.0 | 3.9 | 15.0 |
| Soda, club | Ref. Cutrufelli and Matthews (1986) | 99.9 | 0.0 | 0.0 | 0.0 | 0.0 |
| Lucozade | Analytical and manufacturer's data (SmithKline Beecham). Including lemon, orange and tropical flavours | 81.1 | Trace | 0.0 | 16.0 | 60.0 |
| Cola, diet | Calculated from Cola | 99.8 | Trace | 0.0 | Trace | 1.0 |
| Tonic water | Ref. Cutrufelli and Matthews (1986) | 91.1 | 0.0 | 0.0 | 8.8 | 33.0 |
| Soda, cream | Ref. Cutrufelli and Matthews (1986) | 86.7 | 0.0 | 0.0 | 13.3 | 51.0 |
| Lemonade | 10 samples, 8 brands | 93.8 | Trace | 0.0 | 5.8 | 22.0 |
| Cola | 10 samples, 6 brands | 89.7 | Trace | 0.0 | 10.9 | 41.0 |
| Fruit juice drink, carbonated, ready to drink | Mixed sample of different brands; bottles and cans; orange, lemon, apple and tropical fruit flavours e.g. Citrus Spring, Fanta, Orangina and Tango | 89.7 | Trace | Trace | 10.3 | 39.0 |
| Dr Pepper | Ref. Cutrufelli and Matthews (1986) | 89.4 | 0.0 | 0.1 | 10.4 | 41.0 |
| Root beer | Ref. Cutrufelli and Matthews (1986) | 89.3 | 0.0 | 0.0 | 10.6 | 41.0 |
| Tea, black, infusion, weak | 10g leaves per litre water, strained after 5 minutes; 10 samples | 99.7 | 0.1 | Trace | Trace | Trace |
| Milkshake syrup, concentrated, made up with semi-skimmed milk | Calculated from 40g syrup to 250ml milk | 85.8 | 2.9 | 1.4 | 9.3 | 59.0 |
| Milkshake syrup, concentrated, made up with whole milk | Calculated from 40g syrup to 250ml milk | 84.0 | 2.8 | 3.4 | 9.0 | 75.0 |
| Tea, lemon, instant powder, with water | Calculated from 6g powder to 225ml water | 97.6 | 0.0 | 0.0 | 2.1 | 8.0 |
| Tea, herbal, infusion | Ref. Cutrufelli and Matthews (1986) | 99.7 | 0.0 | Trace | 0.2 | 1.0 |
| Tea, green, infusion | Literature sources; Sencha Fuku Jyu and Banch type | 99.7 | 0.1 | 0.0 | Trace | Trace |
| Tea, Chinese, leaves, infusion | Analysis and literature sources | 99.6 | 0.1 | 0.0 | 0.2 | 1.0 |
| Tea, infusion, average, with semi-skimmed milk | 225ml infusion with 35g semi-skimmed milk | 98.2 | 0.5 | 0.2 | 0.7 | 7.0 |
| Tea, black, infusion, strong | 10g leaves per 500ml water, strained after 5 minutes; 10 samples | 99.3 | 0.1 | Trace | Trace | Trace |
| Coffee, infusion, average, with single cream | 225ml coffee infusion with 15g single cream | 96.8 | 0.4 | 1.2 | 0.3 | 14.0 |
| Coffee, infusion, average | Average of strong and weak infusions | 98.3 | 0.2 | Trace | 0.3 | 2.0 |
| Tea, infusion, average, with whole milk | 225ml infusion with 28g whole milk | 98.2 | 0.4 | 0.4 | 0.5 | 8.0 |
| Coffee, infusion, weak | Ground and filter coffee; 34g per litre water boiled in percolator and strained | 98.8 | 0.2 | Trace | 0.3 | 2.0 |
| Coffee, Irish | Recipe | 83.1 | 0.4 | 8.8 | 2.7 | 125.0 |
| Coffee, infusion, average, with whole milk | 225ml coffee infusion with 28g whole milk | 97.1 | 0.5 | 0.4 | 0.5 | 7.0 |
| Coffee, infusion, average, with semi-skimmed milk | 225ml coffee infusion with 35g semi-skimmed milk | 97.2 | 0.6 | 0.2 | 0.7 | 7.0 |
| Coffee, instant, made up with water | Calculated from 2g instant coffee to 225ml water | 99.2 | 0.0 | Trace | Trace | Trace |
| Coffee, instant, made up with water and whole milk | Calculated from 2g instant coffee to 225ml water with 28g whole milk | 97.9 | 0.5 | 0.4 | 0.6 | 8.0 |
| Coffee, instant, made up with water and semi-skimmed milk | Calculated from 2g instant coffee to 225ml water with 35g semi-skimmed milk | 97.9 | 0.6 | 0.2 | 0.7 | 7.0 |
| Coffee, infusion, strong | Ground and filter coffee; 69g per litre water boiled in percolator and strained | 97.8 | 0.2 | Trace | 0.3 | 2.0 |
| Pineapple juice, unsweetened | 18 samples, cartons only | 87.8 | 0.3 | 0.1 | 10.5 | 41.0 |
| Cranberry juice | Manufacturer's data (Ocean Spray) and literature | 85.5 | Trace | 0.0 | 14.4 | 61.0 |
| Orange juice, unsweetened | 60 samples; fresh, canned, bottled and frozen | 89.2 | 0.5 | 0.1 | 8.8 | 36.0 |
| Baby fruit juice drink, concentrated, fortified with vitamin C | 10 samples of the same brand (Ribena) | 33.5 | 0.3 | Trace | 57.7 | 218.0 |
| Baby fruit juice, fortified with vitamin C | 10 samples, 2 brands; assorted flavours | 90.1 | 0.1 | Trace | 8.0 | 30.0 |
| Pineapple juice concentrate, unsweetened | 13 samples, 56.5 Brix; imported commercial concentrate | 43.5 | 1.3 | 0.1 | 47.5 | 184.0 |
| Lemon juice, fresh | Analysis and literature sources | 91.4 | 0.3 | Trace | 1.6 | 7.0 |
| Grapefruit juice, unsweetened | 50 samples; cartons, canned, bottled and frozen | 89.4 | 0.4 | 0.1 | 8.3 | 33.0 |
| Grape juice, unsweetened | 10 samples, 6 brands; red and white juice | 85.4 | 0.3 | 0.1 | 11.7 | 46.0 |
| Apple juice concentrate, unsweetened | 10 samples, 68.6 Brix; imported commercial concentrate | 31.4 | 0.5 | 0.6 | 57.6 | 223.0 |
| Tomato juice | LGC; 10 samples, 9 brands | 93.8 | 0.8 | Trace | 3.0 | 14.0 |
| Orange juice concentrate, unsweetened | 17 samples, 58.4 Brix; imported commercial concentrate | 41.6 | 2.9 | 0.5 | 44.9 | 185.0 |
| Apple juice, unsweetened | 10 samples; bottles and cartons | 88.0 | 0.1 | 0.1 | 9.9 | 38.0 |
| Ovaltine powder, made up with semi-skimmed milk | Recipe. Calculated from 25g powder to 200ml milk | 79.7 | 3.9 | 1.7 | 13.2 | 80.0 |
| Complan powder, original and sweet | 6 flavours, manufacturer's data (Heinz) | 3.5 | 15.7 | 14.8 | 67.5 | 449.0 |
| Complan powder, savoury | Chicken flavour, manufacturer's data (Heinz) | 3.5 | 15.4 | 14.6 | 64.4 | 435.0 |
| Coffee and chicory essence | 7 bottles of the same brand (CAMP) | 36.9 | 1.6 | 0.2 | 56.0 | 218.0 |
| Drinking chocolate powder, made up with skimmed milk | Recipe. Made up according to packet directions.Calculated from 18g powder to 200ml milk | 83.5 | 3.6 | 0.7 | 10.6 | 60.0 |
| Horlicks powder, made up with whole milk | Recipe, Calculated from 25g powder to 200ml milk | 78.1 | 4.0 | 4.0 | 12.7 | 100.0 |
| Horlicks powder, made up with semi-skimmed milk | Recipe, Calculated from 25g powder to 200ml milk | 79.8 | 4.1 | 2.0 | 12.8 | 83.0 |
| Horlicks powder, made up with skimmed milk | Recipe, Calculated from 25g powder to 200ml milk | 81.0 | 4.1 | 0.7 | 12.6 | 70.0 |
| Ovaltine powder, made up with whole milk | Recipe. Calculated from 25g powder to 200ml milk | 78.1 | 3.8 | 3.6 | 13.1 | 98.0 |
| Ovaltine powder, made up with skimmed milk | Recipe. Calculated from 25g powder to 200ml milk | 81.0 | 3.9 | 0.4 | 13.0 | 68.0 |
| Instant drinks powder, chocolate, low calorie | 11 samples, 6 brands, assorted flavours | 4.5 | 16.0 | 11.1 | 52.0 | 359.0 |
| Build-up powder, soup | Manufacturer's data (Nestlé). Average of chicken, mushroom and potato & leek flavours | 3.0 | 20.3 | 8.2 | 59.2 | 377.0 |
| Horlicks LowFat Instant powder, made up with water | Calculated from 32g powder to 200ml water | N | 1.9 | 0.6 | 10.1 | 50.0 |
| Tea, black, infusion, average | 15g leaves per litre water, strained after 5 minutes | 99.5 | 0.1 | Trace | Trace | Trace |
| Build-up powder, shake | Manufacturer's data (Nestlé). Average of chocolate, strawberry, lemon & lime, vanilla and neutral flavours | 3.0 | 23.0 | 1.1 | 65.3 | 347.0 |
| Coffee, instant | 10 jars, 2 brands | 3.4 | 14.6 | Trace | 4.5 | 75.0 |
| Tea, lemon, instant powder | 8 samples of the same brand (Lift) | 8.3 | Trace | Trace | 81.7 | 306.0 |
| Drinking chocolate powder | 10 tins, 3 brands | 2.1 | 5.4 | 5.8 | 79.7 | 373.0 |
| Drinking chocolate powder, reduced fat | 10 samples, 4 brands | 2.0 | 6.4 | 2.3 | 82.1 | 354.0 |
| Horlicks LowFat Instant powder | Manufacturer's data (SmithKline Beecham) | N | 13.7 | 4.1 | 73.0 | 365.0 |
| Drinking chocolate powder, made up with whole milk | Calculated from 18g powder to 200ml milk | 80.5 | 3.5 | 4.0 | 10.7 | 90.0 |
| Bournvita powder | 6 samples | 1.5 | 7.7 | 1.5 | 79.0 | 341.0 |
| Horlicks powder | Manufacturer's data (SmithKline Beecham) | 2.5 | 9.6 | 4.7 | 78.0 | 373.0 |
| Ovaltine powder | 6 samples, Manufacturer's data (Novartis) | 2.0 | 7.3 | 1.9 | 81.4 | 352.0 |
| Drinking chocolate powder, made up with semi-skimmed milk | Calculated from 18g powder to 200ml milk | 82.3 | 3.6 | 2.0 | 10.9 | 73.0 |
| Instant drinks powder, malted | 10 samples, 3 brands | 3.4 | 11.7 | 9.5 | 75.7 | 416.0 |
| Coffee and chicory essence, with water | 10g essence with 225ml water | 97.3 | 0.1 | Trace | 2.4 | 9.0 |
| High juice drink, concentrated | 10 samples, 5 brands; orange and lemon flavours | 64.8 | 0.3 | Trace | 33.0 | 125.0 |
| Lime juice cordial, undiluted | 6 bottles of the same brand (Roses) | 70.5 | 0.1 | 0.0 | 29.8 | 112.0 |
| Lime juice cordial, concentrated, made up | Calculated from 50g concentrate to 200ml water | 94.1 | Trace | 0.0 | 6.0 | 22.0 |
| Milkshake syrup, concentrated | 10 samples, 3 brands; assorted flavours | 60.5 | Trace | 0.0 | 35.5 | 133.0 |
| Rosehip syrup, concentrated | 9 samples, 4 brands | 32.5 | Trace | 0.0 | 61.9 | 232.0 |
| Rosehip syrup, concentrated, made up | Calculated from 50g syrup to 200ml water | 86.5 | 0.0 | 0.0 | 12.4 | 46.0 |
| Lemonade, homemade | Recipe | 83.4 | Trace | Trace | 16.7 | 63.0 |
| Fruit juice drink, ready to drink | Mixed sample; lemon, orange, apple and mixed fruit flavours | 89.5 | 0.1 | Trace | 9.8 | 37.0 |
| Fruit juice drink, low calorie, ready to drink | 10 samples, 2 brands; mixed fruit flavours | 96.6 | 0.2 | Trace | 2.5 | 10.0 |
| Sunny Delight | Manufacturer's data. Average of Florida style and California style | 84.5 | Trace | 0.2 | 10.0 | 39.0 |
| Blackcurrant juice drink, concentrated, made up | Calculated from 38g concentrate to 250ml water | 92.2 | Trace | 0.0 | 8.0 | 30.0 |
| Barley water, concentrated | Mixed sample and manufacturers' information; orange and lemon flavours | 75.2 | 0.3 | Trace | 18.5 | 71.0 |
| High juice drink, concentrated, made up | Calculated from 50g concentrate to 200ml water | 93.0 | 0.1 | 0.0 | 6.6 | 25.0 |
| Fruit drink, low sugar, concentrated, fortified, made up | Calculated from 50g concentrate to 200ml water | 98.5 | Trace | 0.0 | 1.0 | 4.0 |
| Blackcurrant juice drink, undiluted | Mixed sample and manufacturer's data (Ribena and own brands) | 40.9 | 0.1 | 0.0 | 60.8 | 228.0 |
| Fruit drink/squash, undiluted | Mixed sample; lemon, orange, apple and mixed fruit flavours | 74.4 | 0.1 | Trace | 24.8 | 93.0 |
| Fruit drink/squash, concentrated, made up | Calculated from 50g concentrate to 200ml water | 94.9 | Trace | 0.0 | 5.0 | 19.0 |
| Fruit drink, low calorie, undiluted | 10 samples, 2 brands; lemon, orange and mixed fruit flavours | 97.3 | 0.1 | Trace | 0.8 | 3.0 |
| Fruit drink, low calorie, concentrated, made up | Calculated from 50g concentrate to 200ml water | 99.5 | Trace | 0.0 | 0.2 | 1.0 |
| Fruit drink, low sugar, concentrated, fortified | 10 samples of whole orange drink (Kia Ora) | 92.5 | 0.2 | Trace | 5.1 | 20.0 |
| Barley water, concentrated, made up | Calculated from 50g concentrate to 200ml water | 95.0 | 0.1 | 0.0 | 3.7 | 14.0 |
| Biscuits, homemade, rubbing-in method | Recipe | 9.2 | 6.4 | 23.6 | 61.6 | 470.0 |
| Shortbread | 4 Samples | 3.3 | 6.0 | 27.5 | 63.3 | 509.0 |
| Crunch biscuits, cream filled | 5 samples, 2 brands of crunch creams | 2.4 | 5.2 | 24.6 | 67.9 | 497.0 |
| Semi-sweet biscuits | 10 samples, 3 brands including Osborne, Rich Tea and Marie | 2.5 | 6.7 | 13.3 | 74.8 | 427.0 |
| Sandwich biscuits, cream filled | 20 samples, 5 brands including custard creams and bourbon | 1.7 | 5.9 | 20.7 | 72.5 | 482.0 |
| Oatcakes, homemade | Recipe | 9.6 | 10.7 | 18.1 | 62.7 | 441.0 |
| Short sweet biscuits | 10 samples, 2 brands including Lincoln and Shortcake | 2.6 | 6.2 | 21.8 | 62.2 | 454.0 |
| Oatcakes, retail | 6 packets, 4 brands, Fats analysed on 3 brands | 5.5 | 10.0 | 15.1 | 63.0 | 412.0 |
| Wafer biscuits, filled | 9 packets, assorted | 2.3 | 4.7 | 30.1 | 66.0 | 537.0 |
| Flapjacks | Recipe | 6.6 | 4.8 | 27.0 | 62.4 | 493.0 |
| Wholemeal crackers | Recipe | 4.4 | 10.1 | 11.5 | 72.0 | 414.0 |
| Gingernut biscuits, homemade | recipe | 6.1 | 4.4 | 19.7 | 67.8 | 449.0 |
| Biscuits, homemade, creaming method | Recipe | 9.0 | 6.2 | 22.5 | 64.3 | 468.0 |
| Biscuits, homemade, wholemeal | Recipe | 8.8 | 13.5 | 8.9 | 60.7 | 363.0 |
| Biscuits, melting moments, homemade | Recipe | 4.7 | 3.2 | 37.3 | 55.2 | 556.0 |
| Oat based biscuits | 10 samples, 3 brands including Hob Nobs, Snapjacks, Oatbakes and Barnstormers | 1.9 | 7.6 | 21.4 | 65.2 | 468.0 |
| Chocolate biscuits, cream filled, full coated | 9 samples of different brands including Club, Penguin, Trio and Hob Nob bars | 0.9 | 6.4 | 28.4 | 57.3 | 496.0 |
| Brandy snaps, home made | Recipe | 3.9 | 2.9 | 22.5 | 71.2 | 486.0 |
| Cornish wafers | 8 samples of the same brand | 28.3 | ||||
| Wafers, filled, chocolate, full coated | 11 samples, different brands including Taxi and Blue Riband | 1.0 | 6.9 | 29.7 | 58.1 | 513.0 |
| Sandwich biscuits, jam filled | 6 samples, 3 brands including Jammy Dodgers and jam rings | 4.4 | 5.6 | 17.3 | 69.5 | 439.0 |
| Matzos | 6 packets, Rakusens, Superfine, tea | 6.7 | 10.5 | 1.9 | 86.6 | 384.0 |
| Cheese sandwich biscuits | 10 samples, 3 brands | 35.3 | ||||
| Fig rolls | 10 samples, 5 brands | 6.2 | ||||
| Fruit biscuits | 7 samples, 4 brands including
Jaspers, Shrewsburys and fruit shortcakes | 19.7 | ||||
| Krackerwheat | 5 samples of the same brand | 30.0 | ||||
| Oat based biscuits, chocolate, half coated | 20 samples, 4 brands including
Hob Nobs, Barnstormers and Oatbakes | 23.8 | ||||
| Digestive biscuits, plain | 10 samples, 4 brands | 2.5 | 6.3 | 20.3 | 68.6 | 465.0 |
| Chocolate biscuits, full coated | 7 samples, 5 brands including Breakaway, United and chocolate fingers | 1.2 | 7.3 | 24.3 | 67.6 | 501.0 |
| Chocolate chip cookies | 16 samples, 8 brands | 3.3 | 5.8 | 22.9 | 65.2 | 474.0 |
| Cream crackers | 10 samples of the same brand | 4.3 | 9.5 | 13.3 | 68.3 | 414.0 |
| Crispbread, rye | Analytical and Literature sources | 6.4 | 9.4 | 0.6 | 70.6 | 308.0 |
| Digestive biscuits, chocolate | 22 samples, 4 brands; plain and milk | 2.5 | 6.8 | 24.1 | 66.5 | 493.0 |
| Shortcake, chocolate, half coated | 6 samples of the same brand
including Shorties, Animals, Signature and Magic Numbers | 21.8 | ||||
| Water biscuits | 3 brands | 4.5 | 10.8 | 12.5 | 75.8 | 440.0 |
| Gingernut biscuits | 10 packets, 5 brands | 3.4 | 5.6 | 13.0 | 79.1 | 436.0 |
| White bread, 'with added fibre', toasted | Calculated using weight loss of 16% | 26.2 | 9.0 | 1.8 | 59.0 | 273.0 |
| White bread, 'with added fibre' | Manufacturer's data for Mighty White (Allied Bakeries) and Champion (British Bakeries) | 40.0 | 7.6 | 1.5 | 49.6 | 230.0 |
| White bread, French stick | 18 samples, baguette and flute, thick and thin | 29.0 | 9.0 | 1.9 | 56.1 | 263.0 |
| White bread, farmhouse or split tin, freshly baked | 20 samples | 36.8 | 9.0 | 2.0 | 48.4 | 236.0 |
| White bread, fried in lard | Calculated from white sliced bread using analysed fat and water changes | 7.4 | 8.1 | 32.2 | 46.8 | 498.0 |
| White bread, sliced | 15 samples | 38.6 | 7.9 | 1.6 | 46.1 | 219.0 |
| White bread, Danish style | 8 samples, 4 brands | 37.5 | 9.1 | 2.7 | 44.5 | 228.0 |
| Pitta bread, white | 10 samples, 8 brands | 31.4 | 9.1 | 1.3 | 55.1 | 255.0 |
| White bread, premium | 15 samples, 13 brands | 38.4 | 8.3 | 2.3 | 47.0 | 230.0 |
| Tortillas, made with wheat flour | Recipe | 33.2 | 7.2 | 1.0 | 59.7 | 262.0 |
| Wheatgerm bread | 7 samples, 4 brands, pre-packed, sliced | 39.7 | 11.1 | 3.1 | 39.5 | 220.0 |
| White bread, toasted | Calculated using weight loss of 18% | 25.1 | 9.7 | 2.0 | 56.2 | 267.0 |
| Wholemeal bread, average | 21 samples, sliced and unsliced | 41.2 | 9.4 | 2.5 | 42.0 | 217.0 |
| Ciabatta | 8 samples | 29.2 | 10.2 | 3.9 | 52.0 | 271.0 |
| Wholemeal bread, toasted | Calculated using weight loss of 14.6% | 31.1 | 11.2 | 2.9 | 49.2 | 255.0 |
| Bannocks, made with beremeal | Recipe | 26.5 | 9.4 | 1.6 | 55.9 | 263.0 |
| Bannocks, made with wheat flour | Recipe | 27.5 | 8.7 | 1.2 | 63.0 | 284.0 |
| Milk bread | Recipe | 34.1 | 8.7 | 8.7 | 47.9 | 293.0 |
| Soda Bread | Recipe | 34.9 | 7.7 | 2.4 | 54.7 | 259.0 |
| Pappadums, takeaway | 10 samples from different outlets | 3.9 | 11.5 | 38.8 | 28.3 | 501.0 |
| Currant bread, toasted | Calculated using 12% weight loss | 25.9 | 8.4 | 8.5 | 56.8 | 323.0 |
| Paratha | Recipe | 32.1 | 8.1 | 14.4 | 43.3 | 323.0 |
| Papadums, raw | 10 samples, 4 brands | 12.1 | 20.6 | 1.9 | 46.0 | 272.0 |
| Naan bread | 12 samples including garlic and coriander | 30.8 | 7.8 | 7.3 | 50.2 | 285.0 |
| Breadcrumbs, manufactured | 10 samples, 10 different brands | 6.8 | 10.1 | 2.1 | 78.5 | 354.0 |
| Rye bread | 15 samples, different shops; literature sources | 37.4 | 8.3 | 1.7 | 45.8 | 219.0 |
| Breadcrumbs, homemade | Mean of several samples | 9.7 | 11.6 | 1.9 | 77.5 | 354.0 |
| White bread, average | Weighted average of 5 main types of white bread | 37.3 | 8.4 | 1.9 | 49.3 | 235.0 |
| White bread, large, crusty | 27 samples, cob and bloomer | 35.6 | 8.8 | 2.0 | 50.5 | 243.0 |
| White bread, large, tin | 28 samples, split and farmhouse | 37.6 | 8.3 | 1.8 | 48.8 | 232.0 |
| White bread, fried in blended oil | Calculated on white sliced bread using analysed fat and water changes | 7.4 | 7.9 | 32.2 | 48.5 | 503.0 |
| White bread, Scottish batch, unwrapped | 10 samples, 10 different shops | 36.5 | 8.7 | 1.3 | 51.1 | 238.0 |
| White bread, Scottish batch, wrapped | 10 samples, 10 different shops | 38.8 | 8.6 | 1.2 | 48.6 | 227.0 |
| Garlic bread, pre-packed, frozen | 10 samples, 8 brands. Part baked. | 25.7 | 7.8 | 18.3 | 45.0 | 365.0 |
| Currant bread | 10 samples, 10 different shops | 29.4 | 7.5 | 7.6 | 50.7 | 289.0 |
| White bread, Vienna | 10 samples, 10 different shops | 32.6 | 9.3 | 3.3 | 52.2 | 263.0 |
| Granary bread | 24 samples, sliced and unsliced | 34.9 | 9.6 | 2.3 | 47.4 | 237.0 |
| Malt bread, fruited | 6 samples, 3 brands | 24.2 | 7.8 | 2.3 | 64.9 | 295.0 |
| Chapatis, made without fat | Analysed and calculated values | 45.8 | 7.3 | 1.0 | 43.7 | 202.0 |
| Chapatis, made with fat | 6 samples | 28.5 | 8.1 | 12.8 | 48.3 | 328.0 |
| Brown bread, toasted | Calculated using 22% weight loss | 24.6 | 10.3 | 2.6 | 54.0 | 267.0 |
| Brown bread, average | 11 samples, 8 brands | 41.2 | 7.9 | 2.0 | 42.1 | 207.0 |
| Bread, speciality, white | 9 samples including ciabatta, focaccia and pugliese | 4.2 | ||||
| Bread, softgrain | 10 samples, 5 brands | 1.4 | ||||
| Cheerios | Manufacturer's data (Cereal Partners UK) | N | 7.9 | 3.8 | 80.7 | 368.0 |
| Multi-Grain Start | Manufacturer's data (Kelloggs) | 3.0 | 7.9 | 2.0 | 85.2 | 369.0 |
| Ricicles | Manufacturer's data (Kelloggs) | 3.0 | 4.0 | 0.7 | 94.9 | 378.0 |
| Shredded Wheat | Analysis and Manufacturer's data (Nestlé) | 7.6 | 11.2 | 2.1 | 71.7 | 332.0 |
| Shreddies | Analysis and manufacturer's data (Nestlé) | 4.0 | 9.8 | 1.9 | 77.3 | 346.0 |
| Special K | Analysis and Manufacturer's data (Kelloggs) | 3.0 | 15.3 | 1.0 | 81.6 | 376.0 |
| Rice Krispies | Analysis and manufacturer's data (Kelloggs) | 3.0 | 6.1 | 1.0 | 92.9 | 382.0 |
| Sugar Puffs | Manufacturer's data (Quaker) and analysis (6 packets of the same brand) | 1.8 | 6.1 | 1.0 | 92.7 | 381.0 |
| Sultana Bran | Manufacturer's data (Kelloggs) | 7.0 | 9.0 | 2.0 | 69.8 | 316.0 |
| Weetabix | Manufacturer's data (Weetabix) | 5.6 | 11.2 | 2.7 | 75.5 | 352.0 |
| Porridge, made with water | Recipe. Ref. Wiles et al. (1980) | 87.3 | 1.4 | 1.1 | 8.1 | 46.0 |
| Nutri-Grain | Average of strawberry, apple, blueberry, cherry and chocolate cereal bars. Manufacturer's data (Kelloggs) | 14.2 | 4.1 | 8.4 | 71.5 | 360.0 |
| Porridge, made with milk and water | Recipe | 80.9 | 3.1 | 3.1 | 10.4 | 80.0 |
| Muesli, with no added sugar | Analysis and manufacturers' data (Kelloggs,Weetabix) | 7.6 | 10.5 | 7.8 | 67.1 | 366.0 |
| Muesli, swiss style | Analysis and manufacturers' data (Kelloggs,Weetabix) | 7.2 | 9.8 | 5.9 | 72.2 | 363.0 |
| Porridge, made with whole milk | Recipe | 74.8 | 4.8 | 5.1 | 12.6 | 113.0 |
| Grapenuts | Manufacturer's data (General Foods) | 3.5 | 10.5 | 0.5 | 79.9 | 346.0 |
| Ready Brek | 6 packets of the same brand and manufacturer's data (Weetabix) | 8.3 | 11.6 | 8.3 | 65.4 | 366.0 |
| Fruit 'n Fibre | Manufacturer's data (Kelloggs) | 5.7 | 9.0 | 5.0 | 72.5 | 353.0 |
| Raisin Splitz | Manufacturer's data (Kelloggs) | 9.0 | 9.0 | 2.0 | 75.4 | 337.0 |
| Weetos | Manufacturer's data (Weetabix) | 4.4 | 6.1 | 2.7 | 86.1 | 372.0 |
| Muesli, with extra fruit | Manufacturer's data (Weetabix), as Alpen with tropical fruit | 8.5 | 10.2 | 6.2 | 73.4 | 372.0 |
| Puffed Wheat | Analytical and literature sources | 2.5 | 14.2 | 1.3 | 67.3 | 321.0 |
| Crunchy Oat Cereal | 3 samples of the same brand | 15.9 | ||||
| Muesli | 3 samples of the same brand; contains wheatflakes, oatflakes, sultanas, dates, hazelnuts, raisins, apple and coconut | 6.7 | ||||
| Frosties | Manufacturer's data (Kelloggs) | 3.0 | 5.3 | 0.6 | 94.6 | 381.0 |
| Bran Flakes | Manufacturer's data (Kelloggs) | 3.0 | 10.2 | 2.5 | 71.2 | 330.0 |
| Clusters | Manufacturer's data (Cereal Partners UK) | N | 10.3 | 8.5 | 71.9 | 387.0 |
| Coco Pops | Manufacturer's data (Kelloggs) | 3.0 | 4.5 | 2.5 | 91.5 | 383.0 |
| Oat Bran Flakes, with raisins | Manufacturer's data (Kelloggs) | 6.0 | 10.0 | 5.0 | 69.7 | 346.0 |
| Corn Flakes | Analysis and manufacturer's data (Kelloggs) | 3.0 | 7.9 | 0.9 | 89.6 | 376.0 |
| Crunchy Nut Corn Flakes | Manufacturer's data (Kelloggs) | 3.0 | 7.4 | 3.5 | 91.6 | 405.0 |
| All-Bran | Analysis and manufacturer's data (Kelloggs, All-Bran Plus) | 3.0 | 13.0 | 4.0 | 48.5 | 270.0 |
| Smacks | Manufacturer's data (Kelloggs) | 3.0 | 8.0 | 2.0 | 89.6 | 386.0 |
| Jam tarts, homemade | Recipe | 19.7 | 3.3 | 15.0 | 61.9 | 381.0 |
| Gulab jamen/jambu (retail) | Recipe | 30.8 | 8.4 | 15.1 | 45.7 | 341.0 |
| Gulab jamen/jambu (homemade) | Recipe | 31.7 | 6.2 | 11.7 | 51.1 | 322.0 |
| Eclairs, fresh | Recipe | 34.5 | 4.1 | 25.6 | 37.5 | 388.0 |
| Doughnuts, custard-filled | Recipe | 31.8 | 5.9 | 19.4 | 42.5 | 358.0 |
| Custard tart, large | Recipe | 48.3 | 5.7 | 17.1 | 28.8 | 286.0 |
| Scones, plain | Recipe | 22.6 | 7.2 | 14.8 | 53.7 | 364.0 |
| Cream horns | Recipe | 38.9 | 3.2 | 32.3 | 25.5 | 399.0 |
| Vanilla Slices | Recipe | 32.5 | 4.0 | 16.4 | 53.4 | 364.0 |
| Jam tarts, wholemeal | Recipe | 19.7 | 4.4 | 15.4 | 57.5 | 371.0 |
| Strawberry tartlets | Recipe | 59.8 | 2.5 | 10.8 | 26.3 | 206.0 |
| Choux buns | Recipe | 43.6 | 5.3 | 35.5 | 17.2 | 406.0 |
| Jellabi, homemade | Recipe | 26.4 | 4.4 | 14.8 | 56.2 | 367.0 |
| Mincemeat tart, one crust | Recipe | 17.5 | 3.1 | 16.3 | 60.0 | 385.0 |
| Muffins, bran | Recipe | 29.8 | 8.0 | 8.0 | 44.6 | 272.0 |
| Pinni | Asian Sweetmeat, Recipe | 4.0 | 5.5 | 31.9 | 58.4 | 528.0 |
| Scones, cheese | Recipe | 26.4 | 10.2 | 18.2 | 43.5 | 369.0 |
| Rum baba | recipe | 53.2 | 3.7 | 8.4 | 32.5 | 227.0 |
| Scones, potato | Recipe | 41.9 | 4.8 | 15.6 | 35.4 | 293.0 |
| Scones, wholemeal, fruit | Recipe | 23.5 | 8.2 | 13.1 | 47.6 | 330.0 |
| Sevyiaan | Sweet Indian snack, recipe | 21.5 | 5.0 | 27.7 | 44.6 | 444.0 |
| Waffles | Recipe | 32.2 | 8.8 | 17.1 | 40.1 | 340.0 |
| Welsh cheesecakes | Recipe | 19.2 | 5.3 | 23.9 | 52.0 | 432.0 |
| Mince pies, individual | Recipe | 11.9 | 4.2 | 21.3 | 60.5 | 435.0 |
| Scotch pancakes | Recipe | 41.2 | 6.6 | 11.9 | 39.5 | 284.0 |
| Burfi | 5 assorted samples, fudge-type sweet | 16.3 | 11.6 | 19.9 | 17.7 | 292.0 |
| Scones, wholemeal | Recipe. Ref. Wiles et al. (1980) | 26.9 | 8.8 | 14.6 | 43.0 | 328.0 |
| Hot cross buns | Recipe | 25.2 | 7.4 | 7.0 | 58.3 | 312.0 |
| Asian pastries | 5 samples, assorted sata pastries | 6.9 | 6.3 | 39.1 | 43.0 | 538.0 |
| Doughnuts, jam | 10 samples, different shops | 26.9 | 5.7 | 14.5 | 48.8 | 336.0 |
| Doughnuts, ring, iced | Recipe | 22.5 | 4.8 | 17.5 | 55.1 | 383.0 |
| Eclairs, frozen | 10 samples of the same brand (Birds Eye) | 38.7 | 5.6 | 30.6 | 26.1 | 396.0 |
| Greek pastries | 4 assorted samples, baclava, tangos, tsamika, shredded type | 17.5 | 4.7 | 17.0 | 40.0 | 322.0 |
| Halva | Greek sweet, 10 assorted samples | 2.4 | 14.8 | 31.9 | 54.2 | 615.0 |
| Halwa | Asian sweet, 5 samples, assorted colours and flavours | 16.4 | 1.8 | 13.2 | 68.0 | 381.0 |
| Teacakes, fresh | 10 samples, 4 brands, 6 bakeries | 26.7 | 8.0 | 7.5 | 52.5 | 296.0 |
| Bagels, plain | 2 brands | 32.1 | 10.0 | 1.8 | 57.8 | 273.0 |
| Crumpets, toasted | 9 samples | 40.3 | 6.9 | 1.0 | 45.4 | 207.0 |
| Teacakes, toasted | Calculated using weight loss of 10% | 18.6 | 8.9 | 8.3 | 58.3 | 329.0 |
| Custard tarts, individual | 10 samples, 2 brands, 8 bakeries | 44.7 | 6.3 | 14.5 | 32.4 | 277.0 |
| Danish pastries | 10 samples, different shops | 21.6 | 5.8 | 14.1 | 51.3 | 342.0 |
| Doughnuts, ring | 10 samples, different shops | 23.8 | 6.1 | 22.4 | 47.2 | 403.0 |
| Jam tarts, retail | 10 samples, 6 brands, 4 bakeries | 14.4 | 3.3 | 14.7 | 63.4 | 383.0 |
| Muffins, English style, white | 10 samples | 40.5 | 10.0 | 1.9 | 44.2 | 223.0 |
| Muffins, English style, white, toasted | 10 samples | 31.9 | 11.3 | 2.7 | 51.0 | 261.0 |
| Scones, fruit, retail | 10 samples, 5 brands, 3 bakeries | 24.5 | 6.5 | 8.7 | 56.2 | 315.0 |
| Scotch pancakes, retail | 6 samples, 4 brands | 39.7 | 5.6 | 9.6 | 43.0 | 270.0 |
| Chelsea buns | Recipe. Ref. Wiles et al. (1980) | 20.5 | 7.8 | 14.2 | 55.8 | 368.0 |
| Eccles cake | Recipe. | 18.8 | 4.3 | 17.0 | 56.3 | 381.0 |
| Currant buns | 9 samples, 5 supermarkets, 3 bakeries | 27.9 | 8.0 | 5.6 | 52.6 | 280.0 |
| Reduced fat cake | Manufacturer's data (Sainsburys and Entemann's). Average of 10 assorted cakes | 30.0 | 4.0 | 4.2 | 60.5 | 281.0 |
| Muffins, American style, chocolate chip | Recipe | 22.3 | 6.3 | 18.2 | 52.3 | 385.0 |
| Carrot cake (with topping) | With topping, recipe | 35.1 | 4.3 | 22.7 | 37.0 | 359.0 |
| Sponge cake, fatless | Basic recipe, whisking method | 31.6 | 10.0 | 6.9 | 53.0 | 301.0 |
| Sponge cake | Basic recipe, creaming method | 15.2 | 6.3 | 27.2 | 52.4 | 467.0 |
| Rice cakes | Manufacturers' data (average of 7 asssorted types) | N | 9.4 | 3.6 | 81.1 | 369.0 |
| Fruit cake, rich, iced, homemade | Coated with marzipan and Royal icing; recipe | 15.3 | 3.6 | 9.8 | 65.9 | 350.0 |
| Lardy cake | Recipe | 23.1 | 6.8 | 16.3 | 53.7 | 376.0 |
| Fruit cake, wholemeal, homemade | Recipe | 21.6 | 6.0 | 16.2 | 52.4 | 366.0 |
| All-Bran loaf | Recipe | 26.6 | 4.9 | 2.0 | 58.7 | 258.0 |
| Cherry Cake | Recipe | 14.5 | 5.0 | 16.3 | 61.7 | 399.0 |
| Chocolate cake | Recipe | 12.7 | 7.3 | 27.2 | 50.5 | 464.0 |
| Chocolate cake, with butter icing | Recipe | 11.9 | 5.8 | 27.7 | 53.2 | 473.0 |
| Welsh cakes | Recipe | 11.7 | 5.6 | 19.8 | 61.9 | 432.0 |
| Gingerbread | Recipe | 17.3 | 5.7 | 13.0 | 64.7 | 383.0 |
| Rock cakes | Recipe | 15.1 | 5.4 | 16.9 | 60.6 | 401.0 |
| Sponge cake with butter icing | Recipe | 13.3 | 4.5 | 28.1 | 55.7 | 479.0 |
| Swiss roll | Recipe | 30.8 | 7.3 | 5.1 | 57.3 | 290.0 |
| Fruit cake, rich, homemade | Recipe | 17.5 | 3.9 | 11.4 | 59.9 | 343.0 |
| Gateau, fruit, frozen | 10 samples; fruit and cream sponge including strawberry, orange and lemon and tropical fruit | 51.9 | 3.2 | 12.3 | 33.3 | 248.0 |
| Coconut cake | Recipe | 15.6 | 6.7 | 24.5 | 51.4 | 440.0 |
| Fruit cake, rich, retail | e.g. Dundee | 20.6 | 4.9 | 12.5 | 50.7 | 322.0 |
| Sponge cake, with dairy cream and jam | 10 samples, 8 brands. Frozen | 38.4 | 4.3 | 10.9 | 43.9 | 280.0 |
| Chinese cakes and biscuits | 4 assorted samples | 19.8 | 6.7 | 21.5 | 51.9 | 415.0 |
| Crispie cakes | Recipe | 1.5 | 5.7 | 18.0 | 73.8 | 461.0 |
| Rice flour cakes, glutinous, Chinese | 3 assorted samples | 29.8 | 3.5 | 6.2 | 58.8 | 290.0 |
| Sponge cake, jam filled | 10 cakes, 3 brands; sandwich and Swiss roll | 24.5 | 4.2 | 4.9 | 64.2 | 302.0 |
| Chocolate cup cake | 2 samples, 2 brands | 5.1 | ||||
| Chocolate covered marshmallow teacake | 10 samples, 5 brands | 16.3 | ||||
| Sponge cake, butter cream, filling, retail | Data from TRANSFAIR study; 8 samples from different outlets | 16.7 | ||||
| Jaffa cakes | Manufacturer's data (McVities). Inorganics and vitamins calculated from recipe | 13.2 | 4.0 | 8.1 | 76.9 | 377.0 |
| Banana bread | Recipe | 26.9 | 4.4 | 13.6 | 52.7 | 338.0 |
| Cake mix | 10 samples, 3 brands | 5.3 | 4.7 | 2.5 | 77.2 | 331.0 |
| Cake mix, made up | Made as packet directions. Fats analysed | 31.5 | 5.3 | 11.6 | 52.4 | 322.0 |
| Battenburg cake | Recipe. Ref. Wiles et al. (1980) | 24.0 | 5.6 | 16.8 | 53.1 | 373.0 |
| Swiss roll, chocolate, individual | 10 samples, 5 brands, 4 bakeries | 17.5 | 4.3 | 16.8 | 58.1 | 386.0 |
| Madeira cake | 10 samples including lemon | 20.2 | 5.4 | 15.1 | 58.4 | 377.0 |
| Fruit cake, plain, retail | 10 cakes, 4 brands; sultana | 19.5 | 5.1 | 14.8 | 57.9 | 371.0 |
| Fancy iced cakes, individual | 10 samples including French and fondant fancies | 12.7 | 3.8 | 9.1 | 68.8 | 355.0 |
| Chocolate fudge cake | 12 samples, 6 brands. Mixture of fresh and frozen | 24.7 | 5.2 | 14.3 | 55.7 | 358.0 |
| Gateau, chocolate based, frozen | 11 samples, including Black Forest gateau. | 43.1 | 3.5 | 15.7 | 37.2 | 295.0 |
| Wheat flour, wholemeal | Data from Voluntary Flour Sampling Scheme (VFSS), 1977-81 plus literature sources. Biscuit and cake flours are similar in composition to plain flour | 14.0 | 12.7 | 2.2 | 63.9 | 310.0 |
| Chapati flour, brown | 1 sample, single supplier | 12.2 | 11.5 | 1.2 | 73.7 | 333.0 |
| Soya flour, full fat | Analytical and literature sources | 7.0 | 36.8 | 23.5 | 23.5 | 447.0 |
| Soya flour, low fat | Analytical and literature sources | 7.0 | 45.3 | 7.2 | 28.2 | 352.0 |
| Tapioca, raw | 4 varieties, medium pearl, seed pearl, coarse and flake | 12.2 | 0.4 | 0.1 | 95.0 | 359.0 |
| Wheat flour, patent | Mixed sample | 14.1 | 10.8 | 1.3 | 78.0 | 347.0 |
| Semolina, raw | 2 samples from different shops, coarse and fine | 14.0 | 10.7 | 1.8 | 77.5 | 350.0 |
| Chapati flour, white | 2 samples, different suppliers, same weights | 12.0 | 9.8 | 0.5 | 77.6 | 335.0 |
| Cornflour | 3 samples from different shops | 12.5 | 0.6 | 0.7 | 92.0 | 354.0 |
| Rye flour, whole | Analytical and literature sources | 15.0 | 8.2 | 2.0 | 75.9 | 335.0 |
| Wheat flour, brown | Data from Voluntary Flour Sampling Scheme (VFSS), 1977-81 plus literature sources. Biscuit and cake flours are similar in composition to plain flour | 14.0 | 12.6 | 2.0 | 68.5 | 324.0 |
| Wheat flour, white, plain | Data from Voluntary Flour Sampling Scheme (VFSS), 1977-81 plus literature sources. Biscuit and cake flours are similar in composition to plain flour | 14.0 | 9.4 | 1.3 | 77.7 | 341.0 |
| Sago, raw | 2 samples from different shops | 12.6 | 0.2 | 0.2 | 94.0 | 355.0 |
| Wheat flour, white, self-raising | Data from Voluntary Flour Sampling Scheme (VFSS), 1977-81 plus literature sources. Biscuit and cake flours are similar in composition to plain flour | 14.0 | 8.9 | 1.2 | 75.6 | 330.0 |
| Wheat flour, white, breadmaking | Data from Voluntary Flour Sampling Scheme (VFSS), 1977-81 plus literature sources. Biscuit and cake flours are similar in composition to plain flour | 14.0 | 11.5 | 1.4 | 75.3 | 341.0 |
| Bulgur wheat | Refs. 2, 3, 5 | 9.3 | 9.7 | 1.7 | 76.3 | 353.0 |
| Wheatgerm | Literature sources | 11.7 | 26.7 | 9.2 | 44.7 | 357.0 |
| Barley, pearl, raw | 2 samples from different shops; literature sources | 10.6 | 7.9 | 1.7 | 83.6 | 360.0 |
| Rice flour | Ref. 9 | 11.8 | 6.4 | 0.8 | 80.1 | 366.0 |
| Barley, pearl, boiled | 2 samples from different shops, boiled in water | 69.6 | 2.7 | 0.6 | 27.6 | 120.0 |
| Barley, whole grain, raw | Literature sources | 11.7 | 10.6 | 2.1 | 64.0 | 301.0 |
| Buckwheat | Literature sources, as groats | 13.2 | 8.1 | 1.5 | 84.9 | 364.0 |
| Arrowroot | 2 samples from different shops | 12.2 | 0.4 | 0.1 | 94.0 | 355.0 |
| Cornmeal, sifted | Analytical and literature sources, ref. 8 | 12.2 | 9.4 | 3.3 | 73.1 | 368.0 |
| Cornmeal, unsifted | Ref. 8 (Na, K ref. 9) | 12.2 | 9.3 | 3.8 | 71.5 | 353.0 |
| Custard powder | Taken as cornflour except Na, Cl and Cu | 12.5 | 0.6 | 0.7 | 92.0 | 354.0 |
| Gari | Cassava, fermented, dried. Ref. 8 | 12.6 | 1.0 | 1.1 | 82.7 | 351.0 |
| Hominy, raw | Ref. 5 | 12.0 | 8.7 | 0.8 | 77.7 | 362.0 |
| Millet flour | Ref. 9 (foxtail millet) | 13.3 | 5.8 | 1.7 | 75.4 | 354.0 |
| Oatmeal, raw | Analytical and literature sources | 8.9 | 12.4 | 8.7 | 72.8 | 401.0 |
| Oatmeal, quick cook, raw | 10 samples, 8 brands | 8.2 | 11.2 | 9.2 | 66.0 | 375.0 |
| Bran, wheat | Analytical and literature sources | 8.3 | 14.1 | 5.5 | 26.8 | 206.0 |
| Rusks, plain | 10 samples, 4 brands | 5.0 | 6.5 | 7.9 | 82.8 | 408.0 |
| Rusks, flavoured | 15 samples, 2 brands, assorted flavours | 7.1 | 6.8 | 9.0 | 78.1 | 401.0 |
| Rusks, low sugar | 10 samples, 5 brands, plain and flavoured | 5.5 | 8.6 | 9.7 | 77.8 | 414.0 |
| Baby cereals, wheat-based | 10 samples, 4 brands | 4.2 | 18.8 | 5.8 | 70.3 | 391.0 |
| Baby cereals, rice-based | 10 samples, 4 brands | 4.9 | 10.9 | 4.8 | 79.6 | 386.0 |
| Rusks, wholemeal | 8 samples, 1 brand (Farleys) | 4.4 | 8.3 | 10.1 | 76.5 | 411.0 |
| Baby cereals, various cereal-based | 17 samples, 10 varieties, e.g. oat based, mixed cereal and fruit, etc. | 5.4 | 11.4 | 9.1 | 72.4 | 399.0 |
| Pasta, plain, fresh, raw | 12 Samples, assorted types e.g. Spaghetti, Tagliatelle, Lasagne | 33.0 | 11.3 | 2.4 | 55.5 | 274.0 |
| Noodles, egg, fried | Recipe | 74.9 | 2.0 | 11.8 | 11.2 | 156.0 |
| Ravioli, canned in tomato sauce | 10 samples, 4 brands | 79.9 | 3.0 | 2.2 | 10.3 | 70.0 |
| Macaroni cheese | Recipe | 70.2 | 6.7 | 9.9 | 12.2 | 162.0 |
| Spaghetti, wholemeal, boiled | Water content weighed, other nutrients calculated from raw | 69.1 | 4.7 | 0.9 | 23.2 | 113.0 |
| Spaghetti, wholemeal, raw | 10 samples, 5 brands | 10.5 | 13.4 | 2.5 | 66.2 | 324.0 |
| Spaghetti, white, boiled | 10 samples, 7 brands boiled in water | 73.8 | 3.6 | 0.7 | 22.2 | 104.0 |
| Spaghetti, white, raw | 10 samples, 7 brands | 9.8 | 12.0 | 1.8 | 74.1 | 342.0 |
| Pasta, fresh, cheese and vegetable stuffed, cooked | 10 Samples, Tortellini, Agnolotti, Ravioli | 61.3 | 7.7 | 4.6 | 25.8 | 169.0 |
| Pasta, plain, fresh, cooked | 12 Samples, 8 brands including spaghetti, tagliatelle, lasagne, linguine and fusilli | 61.5 | 6.6 | 1.5 | 31.8 | 159.0 |
| Macaroni, boiled | 10 samples, 7 brands boiled in water | 78.1 | 3.0 | 0.5 | 18.5 | 86.0 |
| Macaroni, raw | 10 samples, 7 brands; literature sources | 9.7 | 12.0 | 1.8 | 75.8 | 348.0 |
| Vermicelli, raw | Ref. 2 | 11.7 | 8.7 | 0.4 | 78.3 | 355.0 |
| Noodles, rice, dried | Ref. 9 | 13.0 | 4.9 | 0.1 | 81.5 | 360.0 |
| Noodles, plain, boiled | 10 samples, 6 brands boiled in water | 82.2 | 2.4 | 0.4 | 13.0 | 62.0 |
| Noodles, plain, raw | 10 samples, 6 brands | 10.6 | 11.7 | 6.2 | 76.1 | 388.0 |
| Noodles, egg, boiled | 10 samples, 8 brands boiled in water | 84.3 | 2.2 | 0.5 | 13.0 | 62.0 |
| Noodles, egg, raw | 10 samples, 8 brands | 9.1 | 12.1 | 8.2 | 71.7 | 391.0 |
| Lasagna, sheets, raw | 10 samples, 7 brands lasagna and cannelloni | 9.7 | 11.9 | 2.0 | 74.8 | 346.0 |
| Lasagna, sheets, boiled | Calculation from raw | 75.7 | 3.0 | 0.6 | 22.0 | 100.0 |
| Shortcrust pastry, cooked | Recipe | 7.2 | 6.6 | 32.6 | 54.3 | 524.0 |
| Wholemeal pastry, cooked | Recipe. Ref. Wiles et al. (1980) | 7.4 | 8.9 | 33.2 | 44.6 | 501.0 |
| Choux pastry, cooked | Recipe | 40.9 | 8.4 | 20.7 | 29.8 | 332.0 |
| Cheese pastry | Recipe | 14.7 | 13.2 | 34.3 | 37.2 | 501.0 |
| Wholemeal pastry, raw | Recipe. Ref. Wiles et al. (1980) | 20.0 | 7.7 | 28.7 | 38.5 | 433.0 |
| Flaky pastry, cooked | Recipe | 7.7 | 5.6 | 41.0 | 46.0 | 564.0 |
| Puff pastry, frozen, raw | 10 samples, 2 brands | 31.8 | 5.7 | 23.5 | 37.0 | 373.0 |
| Flaky pastry, raw | Recipe | 30.1 | 4.2 | 31.1 | 34.8 | 427.0 |
| Shortcrust pastry, raw | Recipe | 20.0 | 5.7 | 28.1 | 46.8 | 451.0 |
| Shortcrust pastry, frozen, raw | 10 samples, 2 brands | 20.9 | 4.5 | 28.4 | 44.3 | 440.0 |
| Choux pastry, raw | Recipe | 61.6 | 5.5 | 13.4 | 19.4 | 216.0 |
| Fruit pie, with pie filling | recipe | 47.5 | 3.2 | 14.7 | 34.9 | 276.0 |
| Bread and butter pudding | Recipe | 67.1 | 6.2 | 7.9 | 16.9 | 160.0 |
| Crumble, with pie filling | Recipe | 54.7 | 1.9 | 7.4 | 36.7 | 212.0 |
| Crumble, apple | Recipe | 53.8 | 1.8 | 7.2 | 35.0 | 201.0 |
| Crumble, fruit | Recipe, apple, plum, gooseberry, rhubarb | 54.8 | 2.0 | 7.2 | 33.9 | 200.0 |
| Eve's pudding | Recipe using apples only | 51.5 | 3.3 | 13.6 | 30.6 | 251.0 |
| Flan case, pastry | Recipe | 2.9 | 7.0 | 34.3 | 56.9 | 550.0 |
| Flan case, sponge | Recipe | 31.4 | 9.6 | 6.9 | 53.6 | 302.0 |
| Flan, pastry, with fruit | Recipe. Apple and tinned gooseberry, plum, rhubarb | 72.4 | 1.3 | 4.5 | 19.7 | 120.0 |
| Bakewell tart | Recipe | 17.9 | 6.8 | 30.5 | 43.8 | 466.0 |
| Pancakes, sweet, made with skimmed milk | Recipe | 45.6 | 6.0 | 14.0 | 34.8 | 280.0 |
| Fruit pie, wholemeal, pastry top and bottom, blackcurrant | Recipe | 42.3 | 4.1 | 13.8 | 30.6 | 255.0 |
| Fruit pie, wholemeal, with pie filling | Recipe | 47.6 | 4.2 | 15.0 | 30.6 | 266.0 |
| Queen of Puddings | Recipe | 51.8 | 5.1 | 7.9 | 34.2 | 195.0 |
| Sponge pudding | Recipe | 33.0 | 5.7 | 16.8 | 45.1 | 344.0 |
| Sponge pudding, with dried fruit | Recipe | 30.8 | 5.3 | 14.8 | 48.0 | 335.0 |
| Sponge pudding, with jam or treacle | Recipe | 32.0 | 5.1 | 14.8 | 48.6 | 336.0 |
| Spotted dick | Recipe | 30.0 | 4.8 | 16.6 | 47.3 | 346.0 |
| Suet pudding | Recipe | 31.3 | 5.0 | 18.1 | 45.4 | 354.0 |
| Flan, sponge, with fruit | Recipe. Apple and tinned gooseberry, plum, rhubarb | 70.9 | 2.6 | 1.7 | 23.6 | 115.0 |
| Lemon meringue pie | 8 samples, 4 brands. Fresh and frozen | 42.1 | 2.9 | 8.5 | 43.5 | 251.0 |
| Christmas pudding, retail | 10 samples, 4 brands | 23.6 | 3.0 | 11.8 | 56.3 | 329.0 |
| Bakewell tart, individual | 10 samples, 3 brands; cherry | 18.4 | ||||
| Rice desserts, with fruit, individual, chilled | 7 samples, 2 brands; apple,
strawberry, and raspberry. Rice pudding dessert with puréed fruit | 2.2 | ||||
| Christmas pudding, homemade | Recipe | 24.5 | 5.3 | 9.9 | 54.6 | 316.0 |
| Fruit pie, individual | 10 pies, as purchased, 3 brands; apple, blackcurrant, blackberry, apricot | 22.9 | 4.3 | 14.0 | 56.7 | 356.0 |
| Apple pie, wholemeal, pastry top and bottom | Recipe | 47.3 | 3.8 | 13.8 | 31.7 | 258.0 |
| Sponge pudding, canned | 10 assorted samples of the same brand | 35.3 | 3.1 | 9.1 | 45.4 | 265.0 |
| Bread pudding | Recipe | 30.6 | 5.9 | 9.5 | 48.0 | 289.0 |
| Crumble, fruit, wholemeal | Recipe. Apple, gooseberry, plum, rhubarb | 54.8 | 2.6 | 7.4 | 31.6 | 195.0 |
| Apple pie, pastry top and bottom | Recipe | 47.2 | 2.9 | 13.5 | 35.6 | 267.0 |
| Fruit pie, pastry top and bottom | Recipe. Ref. Wiles et al. (1980) | 47.8 | 3.1 | 13.6 | 33.9 | 262.0 |
| Fruit pie, pastry top and bottom, blackcurrant | Recipe. Ref. Wiles et al. (1980) | 42.3 | 3.1 | 13.5 | 34.5 | 263.0 |
| Fruit pie, wholemeal, one crust | Recipe. Ref. Wiles et al. (1980). Apple, gooseberry, plum, rhubarb | 58.6 | 2.7 | 8.3 | 26.5 | 185.0 |
| Fruit pie, wholemeal, pastry top and bottom | Recipe. Ref. Wiles et al. (1980). Apple, gooseberry, plum, rhubarb | 47.9 | 4.0 | 13.8 | 30.0 | 253.0 |
| Pancakes, sweet, made with whole milk | Recipe | 43.4 | 6.0 | 16.3 | 34.9 | 302.0 |
| Treacle tart | Recipe | 19.1 | 3.9 | 14.2 | 62.8 | 379.0 |
| Apple pie, one crust | Recipe | 57.8 | 1.8 | 8.1 | 31.1 | 197.0 |
| Apple pie, wholemeal, one crust | Recipe | 57.8 | 2.4 | 8.3 | 28.8 | 192.0 |
| Fruit pie, one crust | Recipe. Apple, gooseberry, plum, rhubarb | 58.6 | 2.1 | 8.2 | 28.8 | 190.0 |
| Crumble, fruit, retail | 10 samples, including apple, apple and blackberry and rhubarb. Fresh and frozen | 49.1 | 2.4 | 8.3 | 36.0 | 219.0 |
| Brown rice, boiled | Water content weighed, other nutrients calculated from raw | 66.0 | 2.6 | 1.1 | 32.1 | 141.0 |
| Egg fried rice, takeaway | 10 samples from different outlets | 57.5 | 4.3 | 4.9 | 33.3 | 186.0 |
| White rice, easy cook, raw | 10 samples, 9 different brands, parboiled | 11.4 | 7.3 | 3.6 | 85.8 | 383.0 |
| White rice, easy cook, boiled | Calculation from raw | 68.0 | 2.6 | 1.3 | 30.9 | 138.0 |
| Red rice, boiled | Calculation from raw | 78.8 | 1.8 | 0.4 | 18.5 | 80.0 |
| Pilau, plain | Recipe from a personal collection | 69.4 | 2.3 | 4.6 | 24.8 | 142.0 |
| White rice, fried | Recipe, fried with onions in vegetable oil | 68.5 | 2.5 | 4.1 | 25.9 | 144.0 |
| Brown rice, raw | 5 assorted samples | 13.9 | 6.7 | 2.8 | 81.3 | 357.0 |
| Savoury rice, cooked | Calculation from raw, boiled in water | 68.7 | 2.9 | 3.5 | 26.3 | 142.0 |
| White rice, polished, raw | 5 samples from different shops; literature sources | 11.7 | 6.5 | 1.0 | 86.8 | 361.0 |
| White rice, parboiled | Refs. 5, 9 | 12.4 | 6.7 | 1.0 | 79.3 | 364.0 |
| White rice, glutinous, boiled | Calculation from raw | 83.0 | 1.7 | 0.3 | 14.7 | 65.0 |
| White rice, glutinous, raw | Ref. 9 | 13.9 | 8.4 | 1.6 | 74.9 | 359.0 |
| White rice, flaked, raw | Ref. 4 | 12.6 | 6.6 | 1.2 | 77.5 | 346.0 |
| Savoury rice, raw | 10 samples, 5 varieties, meat and vegetable | 7.0 | 8.4 | 10.3 | 77.4 | 415.0 |
| White rice, basmati, raw | Ref. 1 | 10.5 | 7.4 | 0.5 | 79.8 | 359.0 |
| Red rice, raw | Ref. 9 | 13.2 | 7.4 | 1.6 | 76.0 | 354.0 |
| White rice, polished, boiled | 5 samples boiled in water; literature sources | 69.9 | 2.2 | 0.3 | 29.6 | 123.0 |
| Granary rolls | 10 samples, pre-packed, freshly backed | 34.5 | 10.0 | 4.2 | 42.7 | 238.0 |
| Wholemeal rolls | 10 samples | 37.2 | 10.4 | 3.3 | 46.1 | 244.0 |
| White rolls, soft | 10 samples | 35.6 | 9.3 | 2.6 | 51.5 | 254.0 |
| White rolls, crusty | 10 samples | 29.7 | 9.2 | 2.2 | 54.9 | 262.0 |
| Croissants | 10 samples, 7 brands | 24.8 | 8.3 | 19.7 | 43.3 | 373.0 |
| Brown rolls, soft | 14 samples of 6 rolls, different shops | 36.4 | 9.9 | 3.2 | 44.8 | 236.0 |
| Brown rolls, crusty | 12 samples of 6 rolls, different shops | 30.5 | 10.3 | 2.8 | 50.4 | 255.0 |
| Croissants, sweet, retail | 4 samples from assorted outlets | 18.3 | ||||
| Croissants, savoury, retail | 4 samples from assorted outlets | 23.5 | ||||
| Morning rolls | 5 samples of 6 rolls, Scotland only | 30.5 | 10.4 | 3.1 | 53.3 | 269.0 |
| Hamburger buns | 5 packets of 6 buns including frozen | 32.9 | 9.1 | 5.0 | 48.8 | 264.0 |
| Pancakes, savoury, wholemeal, made with whole milk | Recipe | 53.8 | 7.3 | 15.7 | 20.3 | 247.0 |
| Dumplings | Recipe | 60.5 | 2.8 | 11.7 | 24.5 | 208.0 |
| Pancakes, savoury, made with whole milk | Recipe | 53.8 | 6.4 | 15.5 | 23.9 | 255.0 |
| Risotto, plain | Recipe | 52.3 | 3.5 | 9.7 | 35.1 | 233.0 |
| Stuffing, sage and onion | Recipe | 48.1 | 6.1 | 15.1 | 29.0 | 269.0 |
| Yorkshire pudding, made with whole milk | Recipe | 57.3 | 6.7 | 10.1 | 24.6 | 210.0 |
| Pakoras | Recipe | 56.6 | 7.2 | 8.1 | 19.7 | 173.0 |
| Yorkshire pudding, made with skimmed milk | Recipe | 59.7 | 6.7 | 7.5 | 24.4 | 186.0 |
| Chinese flaky pastries | 3 assorted samples with bean and vegetable paste filling | 21.2 | 5.4 | 16.4 | 59.3 | 392.0 |
| Prawn crackers, takeaway | 10 samples from different outlets | 2.8 | 0.3 | 39.0 | 58.2 | 570.0 |
| Pancakes, savoury, made with skimmed milk | Recipe | 56.2 | 6.5 | 12.8 | 23.8 | 230.0 |
| Cheese and onion rolls, pastry | Oven-baked pastry, 3 brands | 39.6 | 8.2 | 20.0 | 30.4 | 327.0 |
| Cheese nachos, takeaway | 10 samples from different
outlets, nachos with melted cheese | 18.1 | ||||
| Stuffing mix, dried, made up | Made up according to packet directions | 76.4 | 2.8 | 1.5 | 19.3 | 97.0 |
| Stuffing mix, dried | 10 samples, 4 brands; assorted flavours | 5.9 | 9.9 | 5.2 | 67.2 | 338.0 |
| Spaghetti, canned in tomato sauce | 10 samples, 3 brands | 81.9 | 1.9 | 0.4 | 14.1 | 64.0 |
| Spaghetti, canned in bolognese sauce | 10 samples of the same brand (Heinz) | 79.1 | 3.3 | 3.0 | 12.2 | 86.0 |
| Meat buns, Chinese | 2 assorted samples, barbecued pork | 40.4 | 8.8 | 9.5 | 38.4 | 265.0 |
| Couscous | Doughy paste made from millet, ref. 8 | 40.0 | 5.7 | 1.0 | 51.3 | 227.0 |
| Chevra and chana chur | Equal weights of the 2 varieties | 3.8 | 15.8 | 39.2 | 32.8 | 539.0 |
| Masur | Savoury snack, 5 assorted samples | 1.9 | 4.9 | 53.5 | 38.2 | 644.0 |
| Sandwich, Ham salad, white bread | Recipe from University of North London survey of commercial sandwiches | 57.7 | 8.2 | 4.5 | 25.0 | 167.0 |
| Sandwich, Egg mayonnaise, white bread | Recipe from University of North London survey of commercial sandwiches | 46.7 | 8.4 | 12.0 | 28.5 | 249.0 |
| Sandwich, Tuna mayonnaise, white bread | Recipe from University of North London survey of commercial sandwiches | 48.1 | 12.1 | 10.5 | 25.3 | 237.0 |
| Sandwich, Cheddar cheese and pickle, white bread | Recipe from University of North London survey of commercial sandwiches | 39.9 | 12.0 | 14.9 | 28.7 | 290.0 |
| Sandwich, Bacon, lettuce and tomato, white bread | Recipe from University of North London survey of commercial sandwiches | 50.6 | 8.2 | 12.4 | 24.1 | 235.0 |
| Sandwich, Chicken salad, white bread | Recipe from University of North London survey of commercial sandwiches | 58.0 | 10.7 | 5.3 | 22.6 | 175.0 |
| Pizza, vegetarian | 30 samples, 7 brands, includes chilled and takeaway, thin base and deep pan | 51.1 | 10.8 | 6.9 | 29.6 | 216.0 |
| Pizza, cheese and tomato, thin base | 10 samples, 7 brands, takeaway | 40.6 | 14.4 | 10.3 | 33.9 | 277.0 |
| Pizza, cheese and tomato, deep pan | 10 samples, 7 brands, takeaway | 43.5 | 12.4 | 7.5 | 35.1 | 249.0 |
| Pizza, fish topped, takeaway | 18 samples, 8 brands, prawn and tuna toppings, includes thin base and deep pan | 50.1 | 13.3 | 7.5 | 28.0 | 226.0 |
| Pizza, ham and pineapple, chilled | 10 samples, 5 brands, includes thin base and deep pan | 43.3 | 13.5 | 8.6 | 34.4 | 260.0 |
| Pizza, meat topped | 39 samples including pepperoni, spicy beef, spicy pork. Includes frozen, chilled and takeaway, thin base and deep pan | 44.9 | 13.2 | 10.3 | 29.3 | 255.0 |
| Pizza, cheese and tomato, takeaway | 20 samples, 7 brands, thin base and deep pan, takeaway | 42.0 | 13.4 | 8.9 | 34.5 | 263.0 |
| Pizza, cheese and tomato, french bread | Cooked, 10 samples, 3 brands | 47.7 | 10.6 | 7.8 | 31.4 | 230.0 |
| Pizza, cheese and tomato, frozen | Cooked,10 samples, 6 brands | 48.0 | 11.5 | 8.8 | 30.1 | 238.0 |
| Pizza base, raw | Average of ambient and chilled, 12 brands | 30.0 | 7.8 | 4.8 | 57.5 | 290.0 |
| Pizza, chicken topped, chilled | 9 samples, 4 brands, includes thin base and deep pan | 50.8 | 13.4 | 8.3 | 31.3 | 246.0 |
| Omelette, Spanish | Recipe | 77.2 | 5.7 | 8.4 | 6.0 | 121.0 |
| Quiche, Lorraine, wholemeal pastry | Recipe | 37.5 | 15.9 | 26.3 | 16.4 | 362.0 |
| Souffle, plain | recipe | 66.6 | 7.6 | 14.8 | 10.1 | 202.0 |
| Quiche, mushroom, wholemeal | Recipe | 50.5 | 10.8 | 19.9 | 15.1 | 279.0 |
| Quiche, mushroom | Recipe | 50.5 | 10.0 | 19.7 | 18.2 | 286.0 |
| Quiche, Lorraine | Recipe | 37.5 | 15.2 | 26.0 | 19.6 | 369.0 |
| Quiche, cheese and egg, wholemeal | Recipe | 47.1 | 13.1 | 22.5 | 14.3 | 309.0 |
| Quiche, cheese and egg | Recipe. Ref. Wiles et al. (1980) | 47.1 | 12.4 | 22.3 | 17.1 | 315.0 |
| Omelette, cheese | Recipe. Ref. Wiles et al. (1980) | 57.8 | 15.9 | 23.0 | Trace | 271.0 |
| Omelette, plain | Recipe | 68.9 | 10.9 | 16.8 | 0.0 | 195.0 |
| Eggs, chicken, scrambled, with milk | recipe | 63.4 | 10.9 | 23.4 | 0.7 | 257.0 |
| Souffle, cheese | Recipe | 58.1 | 11.4 | 19.6 | 9.2 | 256.0 |
| Eggs, chicken, fried, without fat | 12 eggs fried in non-stick pan | 70.6 | 15.0 | 12.7 | Trace | 174.0 |
| Eggs, duck, whole, raw | Analytical and literature sources. Ref. Posati and Orr (1976) | 70.6 | 14.3 | 11.8 | Trace | 163.0 |
| Eggs, chicken, fried in vegetable oil | 12 eggs, shallow fried | 70.1 | 13.6 | 13.9 | Trace | 179.0 |
| Eggs, chicken, whole, raw | Analysis of battery, deep litter and free range | 75.1 | 12.5 | 11.2 | Trace | 151.0 |
| Egg white, dried | Calculated from raw egg white | 4.0 | 73.8 | Trace | Trace | 295.0 |
| Eggs, turkey, whole, raw | Literature sources. Ref. 3 | 72.5 | 13.7 | 12.2 | Trace | 165.0 |
| Eggs, quail, whole, raw | Analytical and literature sources. Ref. 3 | 72.4 | 12.9 | 11.1 | Trace | 151.0 |
| Eggs, duck, boiled and salted | 20 eggs from 7 different Chinese shops | 62.0 | 14.6 | 15.5 | Trace | 198.0 |
| Eggs, chicken, poached | 10 eggs, no fat added | 75.1 | 12.5 | 10.8 | Trace | 147.0 |
| Eggs, chicken, dried | Calculated from whole raw egg | 4.0 | 48.4 | 41.6 | Trace | 568.0 |
| Eggs, chicken, boiled | 10 eggs | 75.1 | 12.5 | 10.8 | Trace | 147.0 |
| Eggs, chicken, yolk, raw | 34 eggs and literature sources | 51.0 | 16.1 | 30.5 | Trace | 339.0 |
| Eggs, chicken, white, raw | 34 eggs and literature sources | 88.3 | 9.0 | Trace | Trace | 36.0 |
| Eggs, chicken, whole, free-range, raw | As identified by free range egg scheme | 75.2 | 12.4 | 10.9 | Trace | 143.0 |
| Eggs, chicken, whole, battery, raw | Mixed sample | 74.9 | 12.7 | 10.7 | Trace | 147.0 |
| Eggs, chicken, scrambled, without milk | 12 eggs scrambled in non-stick pan | 73.2 | 13.8 | 11.6 | Trace | 160.0 |
| Omelette, curried | Recipe | 45.7 | 8.3 | 36.8 | 3.4 | 377.0 |
| Egg fu yung | Recipe | 62.6 | 10.2 | 20.6 | 2.3 | 240.0 |
| Macaroon | Recipe | 6.9 | 9.4 | 17.8 | 64.0 | 440.0 |
| Butteroil, unsalted | Calculated from butter | 0.5 | 0.6 | 99.3 | Trace | 896.0 |
| Ghee, palm | 5 samples of the same brand | 0.1 | Trace | 99.7 | Trace | 897.0 |
| Compound cooking fat, polyunsaturated | 10 samples of White Flora | Trace | Trace | 99.9 | Trace | 899.0 |
| Cocoa butter alternative | Analysis and literature sources; mixture of cocoa butter equivalent, replacer and substitute | 0.3 | Trace | 99.7 | 0.0 | 897.0 |
| Cocoa butter | Analysis and literature sources | 0.5 | Trace | 99.5 | 0.0 | 896.0 |
| Sunflower oil | Mean of 46 samples | Trace | Trace | 99.9 | 0.0 | 899.0 |
| Vegetable oil, blended, average | Data from the Institute of Human Nutrition and Brain Chemistry | Trace | Trace | 99.9 | 0.0 | 899.0 |
| Cod liver oil | Mean of 20 samples | Trace | Trace | 99.9 | 0.0 | 899.0 |
| Borage oil | 12 samples | 99.9 | ||||
| Blackcurrant seed oil | 9 samples | 99.9 | ||||
| Walnut oil | Mean of 13 samples | Trace | Trace | 99.9 | 0.0 | 899.0 |
| Soya oil | Mean of 39 samples | Trace | Trace | 99.9 | 0.0 | 899.0 |
| Sesame oil | Mean of 22 samples and literature sources | 0.1 | 0.2 | 99.7 | 0.0 | 898.0 |
| Safflower oil | Mean of 28 samples | Trace | Trace | 99.9 | 0.0 | 899.0 |
| Corn oil | Mean of 42 samples | Trace | Trace | 99.9 | 0.0 | 899.0 |
| Wheatgerm oil | Mean of 35 samples | Trace | Trace | 99.9 | 0.0 | 899.0 |
| Coconut oil | Mean of 35 samples | Trace | Trace | 99.9 | 0.0 | 899.0 |
| Rapeseed oil | Mean of 100 samples | Trace | Trace | 99.9 | 0.0 | 899.0 |
| Cottonseed oil | Mean of 55 samples | Trace | Trace | 99.0 | 0.0 | 891.0 |
| Evening primrose oil | Mean of 35 samples | Trace | Trace | 99.9 | 0.0 | 899.0 |
| Grapeseed oil | Mean of 23 samples | Trace | Trace | 99.9 | 0.0 | 899.0 |
| Hazelnut oil | Mean of 10 samples | Trace | Trace | 99.9 | 0.0 | 899.0 |
| Olive oil | Mean of 35 samples; including virgin and extra virgin olive oil | Trace | Trace | 99.9 | 0.0 | 899.0 |
| Palm oil | Mean of 55 samples | Trace | Trace | 99.9 | 0.0 | 899.0 |
| Peanut (Groundnut) oil | Mean of 71 samples | Trace | Trace | 99.9 | 0.0 | 899.0 |
| Margarine, catering | 3 samples, 2 brands | 81.7 | ||||
| Fat spread (70-80% fat), not polyunsaturated | 10 samples including Krona Gold | 22.0 | 0.4 | 71.2 | 0.0 | 642.0 |
| Fat spread (5% fat) | Manufacturer's data (Tesco) | N | 4.0 | 5.0 | 14.5 | 115.0 |
| Fat spread (20-25% fat), not polyunsaturated | 20 samples including Gold Lowest and Outline. Fat data from TRANSFAIR | 59.0 | 5.9 | 25.5 | 2.5 | 262.0 |
| Fat spread (40% fat), not polyunsaturated | 20 samples including Gold and Delight. Fat data from TRANSFAIR | 52.3 | 6.5 | 37.5 | 1.3 | 368.0 |
| Fat spread (70% fat), polyunsaturated | Data from TRANSFAIR; 5 samples including Vitalite | 26.6 | 0.5 | 68.5 | 0.8 | 622.0 |
| Margarine, hard, vegetable fats only | 4 samples of Tomor. Analysis and manufacturer's data (Rakusens Ltd) | 16.0 | 0.2 | 82.3 | 0.0 | 742.0 |
| Butter, spreadable | 8 samples, different brands | 15.5 | 0.5 | 82.5 | Trace | 745.0 |
| Butter | Average of UK/Irish, Danish, French, New Zealand, salted and unsalted | 14.9 | 0.6 | 82.2 | 0.6 | 744.0 |
| Margarine, soya | 10 samples; 5 own brands | 82.7 | ||||
| Fat spread 70% fat, monounsaturated | Data from TRANSFAIR; 5 samples including Utterly Butterly | 70.0 | ||||
| Fat spread (35-40% fat), polyunsaturated | Manufacturers' data (Gold Sunflower and Flora Extra Light) | 53.8 | 4.9 | 37.6 | 1.8 | 365.0 |
| Blended spread (70-80% fat) | 30 samples including Clover, Golden Crown and Willow | 21.0 | 0.6 | 70.5 | 1.1 | 639.0 |
| Fat spread (60% fat), polyunsaturated | 10 samples including Vitalite Light | 37.7 | 0.2 | 60.8 | 1.3 | 553.0 |
| Margarine, soft, polyunsaturated | 20 samples of a mixture of Blue Band and own brands soya margarine | 16.0 | Trace | 82.8 | 0.2 | 746.0 |
| Margarine, soft, not polyunsaturated | 20 samples of a mixture of Stork SB and own brands soft margarine | 16.0 | 0.2 | 80.0 | 1.0 | 740.0 |
| Margarine, hard, animal and vegetable fats | 10 samples of Echo and Stork | 16.0 | 0.2 | 79.3 | 1.0 | 718.0 |
| Dairy spread (40% fat) | Manufacturers' data on own brands | 52.9/td> | 7.0 | 40.0 | 0.1 | 388.0 |
| Blended spread, (40% fat) | 20 samples including Anchor half fat butter and Clover Extra Light | 51.4 | 6.5 | 39.6 | 0.4 | 384.0 |
| Fat spread (60% fat), with olive oil | 5 samples including Olivio and own brands | 38.2 | 0.1 | 62.7 | 1.1 | 569.0 |
| Fat spread (20-25% fat), polyunsaturated | Manufacturers' data on own brands | 78.7 | 0.0 | 20.0 | 0.8 | 183.0 |
| Ghee, vegetable | 5 samples; different types | 0.1 | Trace | 99.4 | Trace | 895.0 |
| Suet, vegetable | 10 samples; 5 brands | 0.8 | 1.2 | 87.9 | 10.1 | 836.0 |
| Lard | 6 samples; 3 brands | 1.0 | Trace | 99.0 | 0.0 | 891.0 |
| Ghee, butter | 5 assorted samples | 0.1 | Trace | 99.8 | Trace | 898.0 |
| Compound cooking fat | 10 samples of a mixture of Cookeen and White Cap | Trace | Trace | 99.9 | 0.0 | 899.0 |
| Dripping, beef | Data from TRANSFAIR; 5 samples, different brands | 1.0 | Trace | 99.0 | Trace | 891.0 |
| Suet, shredded | 6 samples of the same brand | 1.5 | Trace | 86.7 | 12.1 | 826.0 |
| Shrimps, boiled | Purchased cooked, probably in sea or salt water | 62.5 | 23.8 | 2.4 | Trace | 117.0 |
| Lobster, boiled, weighed with shell | Calculated from boiled | 26.7 | 8.0 | 0.6 | Trace | 37.0 |
| Crab, boiled, weighed with shell | 12 samples; purchased boiled. Light and dark meat | 24.8 | 6.8 | 1.9 | Trace | 45.0 |
| Lobster, boiled | Boiled in fresh water | 74.3 | 22.1 | 1.6 | Trace | 103.0 |
| Crab, boiled | 12 samples; purchased boiled. Light and dark meat | 71.0 | 19.5 | 5.5 | Trace | 128.0 |
| Shrimps, dried | 5 packets from Chinese supermarkets. Shrimps and prawns | 25.5 | 55.8 | 2.4 | Trace | 245.0 |
| Shrimps, frozen | 10 packets from Chinese supermarkets. Shrimps and prawns | 81.2 | 16.5 | 0.8 | Trace | 73.0 |
| Shrimps, canned in brine, drained | 10 cans, 3 brands | 74.9 | 20.8 | 1.2 | Trace | 94.0 |
| Shrimps, boiled, weighed with shells | Calculated from boiled | 20.6 | 7.9 | 0.8 | Trace | 39.0 |
| Crab, canned in brine, drained | 6 cans, 2 brands. White meat only | 79.2 | 18.1 | 0.5 | Trace | 77.0 |
| Scampi, in breadcrumbs, frozen, fried in sunflower oil | 10 samples, 8 brands. Deep fried for 4 minutes | 49.8 | 9.4 | 13.6 | 20.5 | 237.0 |
| Crayfish, raw | Literature sources | 83.8 | 14.9 | 0.8 | 0.0 | 67.0 |
| Prawns, raw | Literature sources | 79.2 | 17.6 | 0.6 | 0.0 | 76.0 |
| Prawns, boiled | Samples cooked in sea or salt water | 70.0 | 22.6 | 0.9 | 0.0 | 99.0 |
| Prawns, boiled, weighed with shells | Calculated from boiled | 26.6 | 8.6 | 0.3 | 0.0 | 37.0 |
| Prawns, frozen, raw | 13 samples, 10 brands | 79.0 | 18.3 | 0.6 | 0.0 | 79.0 |
| Prawns, dried | Ref 5 | 13.7 | 62.4 | 3.5 | 0.0 | 281.0 |
| Scampi, in breadcrumbs, frozen, fried in blended oil | 10 samples, 8 brands. Deep fried for 4 minutes | 49.8 | 9.4 | 13.6 | 20.5 | 237.0 |
| Sardines, raw | 10 samples from assorted outlets, purchased whole | 67.7 | 20.6 | 9.2 | 0.0 | 165.0 |
| Sprats, raw | 10 samples from assorted outlets, purchased whole | 66.3 | 18.3 | 11.0 | 0.0 | 172.0 |
| Swordfish, grilled | Calculated from raw, steaks; flesh only | 75.5 | 22.9 | 5.2 | 0.0 | 139.0 |
| Swordfish, raw | Data from the Seafish Industry Authority and literature sources | 80.8 | 18.0 | 4.1 | 0.0 | 109.0 |
| Sprats, fried, weighed with bones | Calculated from fried | 22.0 | 14.9 | 21.0 | 0.0 | 249.0 |
| Sprats, fried | Analysis and calculation from raw; fish without heads, deep fried | 36.6 | 24.9 | 35.0 | 0.0 | 415.0 |
| Swordfish, grilled, weighed with bones and skin | Calculated from grilled | 67.2 | 20.4 | 4.6 | 0.0 | 123.0 |
| Sardines, canned in tomato sauce | 10 samples, 8 brands; whole contents | 69.3 | 17.0 | 9.9 | 1.4 | 162.0 |
| Sardines, grilled, weighed with bones | Calculated from grilled | 39.0 | 15.4 | 6.3 | 0.0 | 119.0 |
| Trout, brown, raw | Analytical and literature sources | 74.1 | 19.4 | 3.8 | 0.0 | 112.0 |
| Mackerel, canned in brine, drained | 13 samples, 4 brands; steaks and fillets | 60.5 | 19.0 | 17.9 | 0.0 | 237.0 |
| Mackerel, raw | 10 samples from assorted outlets, purchased whole; flesh and skin | 64.0 | 18.7 | 16.1 | 0.0 | 220.0 |
| Trout, rainbow, grilled, weighed with bones and skin | Calculated from grilled, 16-330 | 53.5 | 15.7 | 3.9 | 0.0 | 98.0 |
| Salmon, red, canned in brine, flesh and bones, drained | 6 samples, 3 brands | 71.3 | 23.5 | 6.6 | 0.0 | 153.0 |
| Salmon, red, canned in brine, flesh only, drained | 6 samples, 3 brands | 66.2 | 21.6 | 9.0 | 0.0 | 167.0 |
| Sardines, grilled | 10 samples, grilled whole 5-7 minutes per side; flesh and skin | 64.0 | 25.3 | 10.4 | 0.0 | 195.0 |
| Sardines, canned in brine, drained | 10 samples, 4 brands | 66.2 | 21.5 | 9.6 | 0.0 | 172.0 |
| Salmon, smoked | 4 samples | 64.9 | 25.4 | 4.5 | 0.0 | 142.0 |
| Salmon, pink, canned in brine, flesh and bones, drained | 6 samples, 3 brands | 71.3 | 23.5 | 6.6 | 0.0 | 153.0 |
| Salmon, grilled, weighed with bones and skin | Calculated from grilled 16-327 | 49.8 | 19.8 | 10.7 | 0.0 | 176.0 |
| Mackerel, grilled, weighed with bones and skin | Calculated from grilled 16-325 | 53.9 | 19.1 | 15.9 | 0.0 | 220.0 |
| Tuna, canned in brine, drained | 10 samples, 9 brands; skipjack tuna | 74.6 | 23.5 | 0.6 | 0.0 | 99.0 |
| Salmon, pink, canned in brine, flesh only, drained | 6 samples, 3 brands | 71.3 | 23.5 | 6.6 | 0.0 | 153.0 |
| Whitebait, in flour, fried | Whole fish; rolled in flour and fried | 23.5 | 19.5 | 47.5 | 5.3 | 525.0 |
| Sardines, canned in oil, drained | 13 samples, 10 brands; canned in vegetable and olive oil | 58.6 | 23.3 | 14.1 | 0.0 | 220.0 |
| Trout, rainbow, raw | 11 samples from assorted outlets, purchased whole | 76.7 | 19.6 | 5.2 | 0.0 | 125.0 |
| Salmon, grilled | Calculated from raw, steaks; flesh only 16-326 | 60.7 | 24.2 | 13.1 | 0.0 | 215.0 |
| Salmon, raw | 11 farmed and wild samples, whole fish and steaks | 67.2 | 20.2 | 11.0 | 0.0 | 180.0 |
| Mackerel, grilled | 10 samples, grilled for 5 minutes per side; flesh and skin | 58.6 | 20.8 | 17.3 | 0.0 | 239.0 |
| Anchovies, canned in oil, drained | 10 samples, 4 brands | 46.4/td> | 25.2 | 10.0 | 0.0 | 191.0 |
| Tuna, canned in oil, drained | 10 samples, 6 brands; skipjack tuna | 63.3 | 27.1 | 9.0 | 0.0 | 189.0 |
| Tuna, raw | Data from Seafish Industry Authority and literature sources | 70.4 | 23.7 | 4.6 | 0.0 | 136.0 |
| Trout, rainbow, grilled | 11 samples, grilled 7 minutes per side; flesh only | 73.3 | 21.5 | 5.4 | 0.0 | 135.0 |
| Bloater, grilled, weighed with bones and skin | Calculated from grilled | 36.1 | 15.3 | 11.3 | 0.0 | 163.0 |
| Herring, in oatmeal, fried in vegetable oil, weighed with bones | Calculated from fried in vegetable oil | 45.2 | 17.8 | 11.6 | 1.2 | 180.0 |
| Herring, in oatmeal, fried in vegetable oil | Samples shallow fried; flesh, skin and roes | 58.7 | 23.1 | 15.1 | 1.5 | 234.0 |
| Herring, grilled, weighed with bones and skin | Calculated from grilled 16-176 | 43.5 | 13.7 | 7.6 | 0.0 | 123.0 |
| Herring, grilled | Samples gutted, grilled for 7 minutes per side; flesh only | 63.9 | 20.1 | 11.2 | 0.0 | 181.0 |
| Herring, raw | 35 fish, purchased whole over the year | 68.0 | 17.8 | 13.2 | 0.0 | 190.0 |
| Herrings, dried, salted | Samples purchased whole from West Indian outlets, flesh only | 49.7 | 25.3 | 7.4 | 0.0 | 168.0 |
| Eel, raw | Analytical and literature sources. Yellow eels | 71.3 | 16.6 | 11.3 | 0.0 | 168.0 |
| Bloater, grilled | Salted and smoked herring; flesh only | 55.6 | 23.5 | 17.4 | 0.0 | 251.0 |
| Bacha, raw | Ref 2. Imported frozen from Bangladesh | 68.8 | 18.1 | 5.6 | 0.0 | 123.0 |
| Trout, brown, steamed | Flesh only | 70.6 | 23.5 | 4.5 | 0.0 | 135.0 |
| Kipper, baked, weighed with bones | Calculated from baked | 31.6 | 13.8 | 6.2 | 0.0 | 111.0 |
| Kipper, baked | Flesh only | 58.7 | 25.5 | 11.4 | 0.0 | 205.0 |
| Salmon, steamed, weighed with bones and skin | Calculated from steamed 16-205 | 49.7 | 16.8 | 9.2 | 0.0 | 150.0 |
| Orange roughy, raw | Literature sources | 75.9 | 14.7 | 7.0 | 0.0 | 126.0 |
| Eel, jellied | 10 samples from assorted outlets. Jelly included in analysis | 82.7 | 8.4 | 7.1 | Trace | 98.0 |
| Mackerel, smoked | 10 samples, flesh and skin | 47.1 | 18.9 | 30.9 | 0.0 | 354.0 |
| Pilchards, canned in tomato sauce | 10 samples, 6 brands; whole contents | 70.4 | 16.7 | 8.1 | 1.1 | 144.0 |
| Salmon, steamed | Calculated from raw, steaks; flesh only | 64.5 | 21.8 | 11.9 | 0.0 | 194.0 |
| Trout, brown, steamed, weighed with bones | Calculated from steamed | 46.5 | 15.5 | 3.0 | 0.0 | 89.0 |
| Herrings, dried, salted, weighed with bones and skin | Calculated from dried | 24.9 | 12.7 | 3.7 | 0.0 | 84.0 |
| Pangas, raw | Ref 2. Imported frozen from Bangladesh | 72.3 | 14.2 | 10.8 | 0.0 | 154.0 |
| Mackerel, canned in tomato sauce | 10 samples, 4 brands; whole contents, fillets | 67.9 | 16.4 | 15.0 | 1.4 | 206.0 |
| Mackerel, fried in blended oil, weighed with bones and skin | Calculated from fried in blended oil 16-192 | 40.2 | 17.5 | 14.2 | 0.0 | 198.0 |
| Mackerel, fried in blended oil | Analysis and calculation from raw; fried in blended oil. Flesh only | 55.0 | 24.0 | 19.5 | 0.0 | 272.0 |
| Jackfish, raw | Data from Seafish Industry Authority and literature sources | 71.9 | 21.7 | 2.4 | 0.0 | 108.0 |
| Herring, canned in tomato sauce | 10 samples, 4 brands; whole contents | 67.4 | 12.8 | 14.4 | 3.2 | 193.0 |
| Kippers, grilled, weighed with bones | Calculated from grilled | 35.2 | 12.7 | 12.2 | 0.0 | 161.0 |
| Herring, pickled | 6 samples, loose rollmops and in jars | 57.9 | 16.7 | 11.1 | 10.0 | 209.0 |
| Kipper, grilled | 10 samples, grilled 4-5 minutes; flesh only | 55.9 | 20.1 | 19.4 | 0.0 | 255.0 |
| Hilsa, raw | Ref 2. Imported frozen from Bangladesh | 53.7 | 21.8 | 19.4 | 0.0 | 262.0 |
| Kipper, raw | 10 samples from assorted outlets. Smoked cured herrings | 61.2 | 17.5 | 17.7 | 0.0 | 229.0 |
| Kipper, boil in bag, boiled | 11 frozen samples with added butter, boiled 12-20 minutes | 60.7 | 20.0 | 17.4 | Trace | 237.0 |
| Curry, fish and vegetable, Bangladeshi | Recipe | 76.7 | 9.1 | 8.5 | 1.4 | 118.0 |
| Seafood cocktail | Recipe. Mussels, crabsticks, prawns, squid and cockles | 75.3 | 15.6 | 1.5 | 2.9 | 87.0 |
| Seafood pasta, retail | Calculated from manufacturers' proportions | 77.1 | 8.9 | 4.8 | 7.6 | 110.0 |
| Fish paste | 30 samples, sardine, crab, lobster and salmon | 67.1 | 15.3 | 10.5 | 3.7 | 170.0 |
| Tuna pate | Calculated from manufacturers' proportions | 61.8 | 17.0 | 18.6 | 0.4 | 236.0 |
| Fish pie | Recipe | 76.3 | 7.2 | 2.9 | 12.2 | 102.0 |
| Sesame prawn toasts, takeaway | 10 samples from different outlets | 29.8 | ||||
| Salmon en croute, retail | Calculated from manufacturers' proportions | 49.3 | 11.8 | 19.1 | 18.0 | 288.0 |
| Curry, prawn, takeaway | 20 samples, average of 10 Bhuna and 10 Madras | 76.4 | 8.2 | 8.5 | 2.2 | 117.0 |
| Taramasalata | 10 assorted samples. Greek dish based on cod's roe | 35.9 | 3.2 | 52.9 | 4.1 | 504.0 |
| Szechuan prawns with vegetables, takeaway | 10 samples from different outlets | 81.1 | 7.8 | 4.7 | 2.5 | 83.0 |
| Curry, fish, Bangladeshi | Recipe | 70.8 | 12.3 | 8.0 | 1.5 | 127.0 |
| Kedgeree | Recipe | 64.3 | 16.0 | 9.1 | 8.0 | 176.0 |
| Curry, haddock, Bengali | Recipe | 58.1 | 12.1 | 22.1 | 4.2 | 263.0 |
| Curry, herring, Bengali | Recipe | 51.4 | 11.4 | 29.5 | 4.2 | 327.0 |
| Curry, prawn and mushroom | Recipe | 71.4 | 6.1 | 14.4 | 2.7 | 164.0 |
| Fish cakes, salmon, homemade | Recipe | 54.2 | 10.7 | 18.7 | 14.8 | 266.0 |
| Pilau, prawn | Recipe | 67.1 | 5.0 | 4.0 | 24.8 | 149.0 |
| Roe, herring, soft, fried in blended oil | Rolled in flour and fried in blended oil. Some nutrients calculated from raw | 52.3 | 26.3 | 15.8 | 4.7 | 265.0 |
| Fish fingers, cod, fried in lard | Samples as frozen; shallow fried 4 minutes each side | 53.8 | 13.2 | 14.1 | 15.5 | 238.0 |
| Fish cakes, cod, homemade | Recipe | 58.9 | 9.7 | 15.1 | 14.8 | 231.0 |
| Fish cakes, grilled | Samples as frozen; grilled 5 minutes each side | 58.6 | 9.9 | 4.5 | 19.7 | 154.0 |
| Fish fingers, economy, frozen | 10 packets, 8 brands. Coated in breadcrumbs | 62.1 | 11.5 | 8.2 | 13.7 | 171.0 |
| Roe, herring, soft, raw | 10 samples from assorted outlets | 80.0 | 16.8 | 2.6 | 0.0 | 91.0 |
| Caviare, bottled in brine, drained | Ref 3 and literature sources. Lumpfish roe | 74.3 | 10.9 | 5.4 | 0.0 | 92.0 |
| Crabsticks | 10 samples from assorted outlets. Crab flavoured minced fish sticks | 76.6 | 10.0 | 0.4 | 6.6 | 68.0 |
| Fish cakes, frozen, raw | 11 packets, 7 brands. Coated in breadcrumbs | 64.9 | 8.6 | 3.9 | 16.7 | 132.0 |
| Fish cakes, fried in blended oil | Samples as frozen; shallow fried 5 minutes each side | 55.2 | 8.6 | 13.4 | 16.8 | 218.0 |
| Fish cakes, fried in lard | Samples as frozen; shallow fried 5 minutes each side | 55.2 | 8.6 | 13.4 | 16.8 | 218.0 |
| Fish cakes, fried in sunflower oil | Samples as frozen; shallow fried 5 minutes each side | 55.2 | 8.6 | 13.4 | 16.8 | 218.0 |
| Roe, cod, hard, raw | 6 samples from assorted outlets | 73.7 | 21.7 | 1.9 | 0.0 | 104.0 |
| Roe, cod, hard, coated in batter, fried | 7 samples from fish and chip shops | 64.4 | 12.4 | 11.8 | 8.9 | 189.0 |
| Fish balls, steamed | 7 varieties from different Chinese shops | 82.2 | 11.8 | 0.5 | 5.5 | 74.0 |
| Roe, cod, hard, fried in blended oil | Parboiled, slices, coated in crumbs and fried in blended oil. Some nutrients calculated from raw | 62.0 | 20.9 | 11.9 | 3.0 | 202.0 |
| Fish fingers, cod, frozen, raw | 11 packets, 8 brands. Coated in breadcrumbs | 63.1 | 11.6 | 7.8 | 14.2 | 170.0 |
| Mackerel pate, smoked | 6 samples, 5 brands | 48.4 | 13.4 | 34.4 | 1.3 | 368.0 |
| Fisherman's pie, retail | Calculated from manufacturers proportions | 75.3 | 8.9 | 5.4 | 8.9 | 118.0 |
| Fish fingers, cod, fried in sunflower oil | Samples as frozen; shallow fried 4 minutes each side | 53.8 | 13.2 | 14.1 | 15.5 | 238.0 |
| Fish fingers, cod, fried in blended oil | Samples as frozen; shallow fried 4 minutes each side | 53.8 | 13.2 | 14.1 | 15.5 | 238.0 |
| Fish fingers, cod, grilled | Samples as frozen; grilled 5 minutes each side | 55.7 | 14.3 | 8.9 | 16.6 | 200.0 |
| Oysters, raw | Analytical and literature sources | 85.7 | 10.8 | 1.3 | 2.7 | 65.0 |
| Winkles, boiled | 11 samples,from stalls and fishmongers. Purchased cooked | 73.0 | 15.4 | 1.2 | Trace | 72.0 |
| Squid, in batter, fried in sunflower oil | Calculated from dissection of shop bought samples | 62.4 | 11.5 | 10.0 | 15.7 | 195.0 |
| Squid, in batter, fried in blended oil | Calculated from dissection of shop bought samples | 62.4 | 11.5 | 10.0 | 15.7 | 195.0 |
| Squid, frozen, raw | 5 samples, 4 brands | 84.2 | 13.1 | 1.5 | 1.0 | 70.0 |
| Squid, raw | Analytical and literature sources | 80.5 | 15.4 | 1.7 | 1.2 | 81.0 |
| Scallops, steamed | Analytical and literature sources | 73.1 | 23.2 | 1.4 | 3.4 | 118.0 |
| Oysters, raw, weighed with shells | Calculated from raw | 12.0 | 1.5 | 0.2 | 0.4 | 9.0 |
| Squid, dried | Ref 5 and calculation from raw | 21.8 | 63.3 | 4.6 | 4.8 | 313.0 |
| Octopus, raw | Literature sources | 82.1 | 17.9 | 1.3 | Trace | 83.0 |
| Mussels, canned and bottled, drained | 10 samples, in vinegar and brine | 76.2 | 16.9 | 2.1 | 3.1 | 98.0 |
| Mussels, boiled, weighed with shells | Calculated from boiled 16-256 | 19.7 | 4.5 | 0.7 | 0.9 | 28.0 |
| Mussels, boiled | 11 fresh and frozen samples, boiled for 2 minutes | 72.9 | 16.7 | 2.7 | 3.5 | 104.0 |
| Mussels, raw | Purchased alive | 80.9 | 12.1 | 1.8 | 2.5 | 74.0 |
| Cuttlefish, raw | Refs 5 and 1 | 80.8 | 16.1 | 0.7 | 0.0 | 71.0 |
| Cockles, bottled in vinegar, drained | 10 samples, 5 brands | 78.7 | 13.3 | 0.7 | Trace | 60.0 |
| Cockles, boiled | 11 samples from assorted outlets; fresh and frozen | 83.0 | 12.0 | 0.6 | Trace | 53.0 |
| Abalone, canned in brine, drained | Ref 5 | 65.1 | 24.8 | 2.0 | Trace | 117.0 |
| Clams, canned in brine, drained | Refs 5 and 1 and literature sources | 69.9 | 16.0 | 0.6 | 1.9 | 77.0 |
| Whelks, boiled, weighed with shells | Calculated from boiled | 25.1 | 6.6 | 0.4 | Trace | 30.0 |
| Winkles, boiled, weighed with shells | Calculated from boiled | 13.9 | 2.9 | 0.2 | Trace | 14.0 |
| Whelks, boiled | 10 samples from assorted outlets, boiled in salted water | 73.9 | 19.5 | 1.2 | Trace | 89.0 |
| Plaice, goujons, fried in blended oil | Calculated from manufacturers' proportions | 27.9 | 8.5 | 32.3 | 27.0 | 426.0 |
| Plaice, frozen, steamed, weighed with bones and skin | Calculated from steamed 16-108 | 56.2 | 14.1 | 1.1 | 0.0 | 66.0 |
| Plaice, in batter, fried in blended oil | Samples as fried in retail blend oil 16-112, fatty acids calculated | 52.4 | 15.2 | 16.8 | 12.0 | 257.0 |
| Plaice, in batter, fried in dripping | Samples as fried in retail blend oil, 16-112 fatty acids calculated | 52.4 | 15.2 | 16.8 | 12.0 | 257.0 |
| Plaice, in batter, fried in retail blend oil | 20 samples purchased from fish and chip shops, fatty acids calculated | 52.4 | 15.2 | 16.8 | 12.0 | 257.0 |
| Plaice, in batter, fried in sunflower oil | Samples as fried in retail blend oil, fatty acids calculated | 52.4 | 15.2 | 16.8 | 12.0 | 257.0 |
| Plaice, in crumbs, fried in blended oil | 8 fillets, dipped in egg and breadcrumbs and fried; flesh only, light skin included | 59.9 | 18.0 | 13.7 | 8.6 | 228.0 |
| Plaice, in crumbs, fried in lard | 8 fillets, dipped in egg and breadcrumbs and fried; flesh only, light skin included | 59.9 | 18.0 | 13.7 | 8.6 | 228.0 |
| Plaice, in crumbs, fried in sunflower oil | 8 fillets, dipped in egg and breadcrumbs and fried; flesh only, light skin included | 59.9 | 18.0 | 13.7 | 8.6 | 228.0 |
| Plaice, in crumbs, frozen, fried in blended oil | 12 samples, 8 brands; shallow fried in blended oil for 5 minutes per side | 64.3 | 14.2 | 9.2 | 9.2 | 174.0 |
| Plaice, frozen, steamed | 12 samples, steamed for 15-20 minutes, fillets; flesh only | 78.0 | 19.6 | 1.5 | 0.0 | 92.0 |
| Plaice, goujons, baked | Calculated from manufacturers' proportions | 40.8 | 8.8 | 18.3 | 27.7 | 304.0 |
| Plaice, frozen, raw | 12 samples from assorted outlets, fillets | 82.8 | 15.2 | 1.2 | 0.0 | 72.0 |
| Plaice, goujons, fried in lard | Calculated from manufacturers' proportions | 28.1 | 8.5 | 32.1 | 27.0 | 425.0 |
| Plaice, goujons, fried in sunflower oil | Calculated from manufacturers' proportions | 27.9 | 8.5 | 32.3 | 27.0 | 426.0 |
| Pollack, Alaskan, raw | Literature sources. Used in processed fish foods | 81.4 | 16.6 | 0.6 | 0.0 | 72.0 |
| Pomfret, black, raw | Refs 2 and 5 | 77.5 | 18.8 | 2.6 | 0.0 | 99.0 |
| Pomfret, white, raw | Literature sources | 74.9 | 18.3 | 2.1 | 0.0 | 92.0 |
| Red snapper, raw | Literature sources and calculation from fried | 78.3 | 19.6 | 1.3 | 0.0 | 90.0 |
| Red snapper, fried in blended oil | 10 whole fish, shallow fried for 7 minutes per side; flesh only | 71.4 | 24.5 | 3.1 | 0.0 | 126.0 |
| Plaice, in crumbs, frozen, fried in blended oil, weighed with bones and skin | Calculated from fried in blended oil | 47.6 | 10.5 | 6.8 | 6.8 | 129.0 |
| Mullet, Red, raw | 6 samples, purchased whole | 77.7 | 18.7 | 3.8 | 0.0 | 109.0 |
| Lemon sole, goujons, fried in blended oil | Calculated from manufacturers' proportions | 40.8 | 15.5 | 28.7 | 14.3 | 374.0 |
| Lemon sole, goujons, fried in lard | Calculated from manufacturers' proportions | 41.0 | 15.5 | 28.5 | 14.3 | 372.0 |
| Lemon sole, goujons, fried in sunflower oil | Calculated from manufacturers' proportions | 40.8 | 15.5 | 28.7 | 14.3 | 374.0 |
| Ling, raw | Literature sources | 79.3 | 18.8 | 0.7 | 0.0 | 82.0 |
| Monkfish, raw | Literature sources | 83.3 | 15.7 | 0.4 | 0.0 | 66.0 |
| Monkfish, grilled | Calculated from raw, pieces from tail end; flesh only | 75.8 | 22.7 | 0.6 | 0.0 | 96.0 |
| Monkfish, grilled, weighed with bones | Calculated from grilled | 58.4 | 17.5 | 0.4 | 0.0 | 74.0 |
| Mullet, Grey, raw | Literature sources | 75.2 | 19.8 | 4.0 | 0.0 | 115.0 |
| Plaice, frozen, grilled, weighed with bones and skin | Calculated from grilled | 64.5 | 23.4 | 1.8 | 0.0 | 110.0 |
| Mullet, Grey, grilled, weighed with bones and skin | Calculated from grilled | 37.3 | 14.1 | 2.9 | 0.0 | 82.0 |
| Red snapper, fried in blended oil, weighed with bones and skin | Calculated from fried in blended oil | 36.4 | 12.5 | 1.6 | 0.0 | 64.0 |
| Mullet, Red, grilled | 6 samples, grilled for 7 minutes, whole fish with guts removed; flesh only | 73.9 | 20.4 | 4.4 | 0.0 | 121.0 |
| Mullet, Red, grilled, weighed with bones and skin | Calculated from grilled | 34.7 | 9.6 | 2.1 | 0.0 | 57.0 |
| Parrot fish, raw | Literature sources | 79.0 | 19.9 | 0.4 | 0.0 | 83.0 |
| Plaice, raw | 8 fish purchased whole, and literature sources | 79.5 | 16.7 | 1.4 | 0.0 | 79.0 |
| Plaice, grilled | Calculated from raw, whole fish, heads removed and fillets; flesh only | 75.3 | 20.1 | 1.7 | 0.0 | 96.0 |
| Plaice, grilled, weighed with bones and skin | Calculated from grilled | 55.0 | 14.7 | 1.2 | 0.0 | 70.0 |
| Redfish, raw | Literature sources | 78.1 | 18.4 | 2.7 | 0.0 | 98.0 |
| Plaice, frozen, grilled | 12 samples, grilled 7 minutes per side, fillets; flesh only | 70.9 | 25.7 | 2.0 | 0.0 | 121.0 |
| Mullet, Grey, grilled | Calculated from raw, whole fish with guts removed; flesh only | 67.8 | 25.7 | 5.2 | 0.0 | 150.0 |
| Whiting, in crumbs, fried in blended oil, weighed with bones and skin | Calculated from fried in blended oil, 16-162 | 56.7 | 16.3 | 9.3 | 6.3 | 172.0 |
| Red snapper, fried in sunflower oil | 10 whole fish, shallow fried for 7 minutes per side; flesh only | 71.4 | 24.5 | 3.1 | 0.0 | 126.0 |
| Skate, in batter, fried in sunflower oil | 6 samples purchased from fish and chip shops | 50.7 | 14.7 | 10.1 | 4.9 | 168.0 |
| Skate, in batter, fried in sunflower oil, weighed with bones | Calculated from fried in sunflower oil | 43.1 | 12.5 | 8.6 | 4.2 | 143.0 |
| Tilapia, raw | Literature sources. Type of bream | 79.3 | 17.8 | 1.5 | 0.0 | 85.0 |
| Turbot, raw | Literature sources | 78.7 | 17.7 | 2.7 | 0.0 | 95.0 |
| Turbot, grilled, weighed with bones and skin | Calculated from grilled | 45.1 | 14.1 | 2.1 | 0.0 | 76.0 |
| Whiting, raw | 11 samples from assorted outlets, whole fish and fillets | 80.7 | 18.7 | 0.7 | 0.0 | 81.0 |
| Whiting, steamed | Analysis and calculation from steamed, flesh only | 76.9 | 20.9 | 0.9 | 0.0 | 92.0 |
| Skate, in batter, fried in retail blend oil | 6 samples purchased from fish and chip shops, fatty acids calculated | 50.7 | 14.7 | 10.1 | 4.9 | 168.0 |
| Whiting, in crumbs, fried in blended oil | Fillets coated in crumbs and fried | 63.0 | 18.1 | 10.3 | 7.0 | 191.0 |
| Skate, in batter, fried in dripping, weighed with bones | Calculated from fried in dripping | 43.1 | 12.5 | 8.6 | 4.2 | 143.0 |
| Whiting, in crumbs, fried in dripping | Fillets coated in crumbs and fried | 63.0 | 18.1 | 10.3 | 7.0 | 191.0 |
| Whiting, in crumbs, fried in dripping, weighed with bones and skin | Calculated from fried in dripping | 56.7 | 16.3 | 9.3 | 6.3 | 172.0 |
| Whiting, in crumbs, fried in sunflower oil | Fillets coated in crumbs and fried | 63.0 | 18.1 | 10.3 | 7.0 | 191.0 |
| Whiting, in crumbs, fried in sunflower oil, weighed with bones and skin | Calculated from fried in sunflower oil | 56.7 | 16.3 | 9.3 | 6.3 | 172.0 |
| Carp, raw | Literature sources | 77.3 | 17.5 | 4.7 | 0.0 | 112.0 |
| Katla, raw | Ref 2 and literature sources. Imported frozen from Bangladesh | 73.7 | 19.5 | 2.4 | 0.0 | 100.0 |
| Coley, steamed | Analytical and calculated values, pieces from tail end; flesh only | 74.8 | 23.3 | 1.3 | 0.0 | 105.0 |
| Coley, steamed, weighed with bones and skin | Calculated from steamed 16-340 | 63.6 | 19.8 | 1.1 | 0.0 | 89.0 |
| Whiting, steamed, weighed with bones and skin | Calculated from steamed 16-160 | 71.5 | 19.4 | 0.8 | 0.0 | 85.0 |
| Rock Salmon/Dogfish, in batter, fried in sunflower oil | Samples as fried in retail blend oil, fatty acids calculated | 51.3 | 14.7 | 21.9 | 10.3 | 295.0 |
| Red snapper, fried in sunflower oil, weighed with bones and skin | Calculated from fried in sunflower oil | 36.4 | 12.5 | 1.6 | 0.0 | 64.0 |
| Turbot, grilled | Calculated from raw, whole fish and fillets; flesh only | 72.7 | 22.7 | 3.5 | 0.0 | 122.0 |
| Rohu, raw | Ref 2. Imported frozen from Bangladesh | 76.7 | 16.6 | 1.4 | 0.0 | 79.0 |
| Rock Salmon/Dogfish, raw | Data from Seafish Industry Authority and literature sources | 68.3 | 16.6 | 9.7 | 0.0 | 154.0 |
| Rock Salmon/Dogfish, in batter, fried in blended oil | Samples as fried in retail blend oil, fatty acids calculated | 51.3 | 14.7 | 21.9 | 10.3 | 295.0 |
| Rock Salmon/Dogfish, in batter, fried in blended oil, weighed with bones | Calculated from fried in blended oil 16-134 | 47.7 | 13.7 | 20.4 | 9.6 | 274.0 |
| Rock Salmon/Dogfish, in batter, fried in dripping | Samples as fried in retail blend oil 16-138 fatty acids calculated | 51.3 | 14.7 | 21.9 | 10.3 | 295.0 |
| Rock Salmon/Dogfish, in batter, fried in dripping, weighed with bones | Calculated from fried in dripping 16-136 | 47.7 | 13.7 | 20.4 | 9.6 | 274.0 |
| Skate, in batter, fried in retail blend oil, weighed with bones | Calculated from fried in retail blend oil | 43.1 | 12.5 | 8.6 | 4.2 | 143.0 |
| Rock Salmon/Dogfish, in batter, fried in retail blend oil, weighed with bones | Calculated from fried in retail blend oil | 47.7 | 13.7 | 20.4 | 9.6 | 274.0 |
| Lemon sole, goujons, baked | Calculated from manufacturers' proportions | 54.1 | 16.0 | 14.6 | 14.7 | 187.0 |
| Rock Salmon/Dogfish, in batter, fried in sunflower oil, weighed with bones | Calculated from fried in sunflower oil | 47.7 | 13.7 | 20.4 | 9.6 | 274.0 |
| Shark, raw | Data from Seafish Industry Authority and literature sources | 74.8 | 23.0 | 1.1 | 0.0 | 102.0 |
| Skate, raw | Data from Seafish Industry Authority and literature sources | 80.7 | 15.1 | 0.4 | 0.0 | 64.0 |
| Skate, grilled | Calculated from raw | 75.9 | 18.9 | 0.5 | 0.0 | 79.0 |
| Skate, grilled, weighed with bones | Calculated from grilled, wings | 56.2 | 14.0 | 0.3 | 0.0 | 59.0 |
| Skate, in batter, fried in blended oil | Samples as fried in retail blend oil, 16-150 fatty acids calculated | 50.7 | 14.7 | 10.1 | 4.9 | 168.0 |
| Skate, in batter, fried in blended oil, weighed with bones | Calculated from fried in blended oil 16-146 | 43.1 | 12.5 | 8.6 | 4.2 | 143.0 |
| Skate, in batter, fried in dripping | Samples as fried in retail blend oil, fatty acids calculated | 50.7 | 14.7 | 10.1 | 4.9 | 168.0 |
| Rock Salmon/Dogfish, in batter, fried in retail blend oil | 10 samples purchased from fish and chip shops, fatty acids calculated | 51.3 | 14.7 | 21.9 | 10.3 | 295.0 |
| Coley, frozen, raw | 10 samples, 5 brands; steaks | 81.7 | 16.4 | 0.9 | 0.0 | 74.0 |
| Cod, in batter, fried in dripping | Samples as fried in retail blend oil, fatty acids calculated | 54.9 | 16.1 | 15.4 | 11.7 | 247.0 |
| Cod, in batter, fried in retail blend oil | 24 samples from fish and chip shops, fatty acids calculated | 54.9 | 16.1 | 15.4 | 11.7 | 247.0 |
| Cod, in batter, fried in sunflower oil | Samples as fried in retail blend oil, fatty acids calculated | 54.9 | 16.1 | 15.4 | 11.7 | 247.0 |
| Cod, coated in batter, frozen, baked | 5 samples, different brands; baked for 20 minutes | 57.0 | 12.8 | 11.8 | 14.3 | 211.0 |
| Cod, coated in batter, frozen, baked, weighed with bones | Calculated from baked | 50.7 | 11.4 | 10.5 | 12.7 | 188.0 |
| Cod, coated in crumbs, frozen, fried in blended oil | 10 samples, 7 brands; shallow fried in blended oil, 5 minutes per side | 55.9 | 12.4 | 14.3 | 15.2 | 235.0 |
| Cod, smoked, raw | Samples from assorted outlets, salted and smoked; flesh only | 78.0 | 18.3 | 0.6 | 0.0 | 79.0 |
| Cod, smoked, poached | Samples poached in milk, butter added | 73.7 | 21.6 | 1.6 | Trace | 101.0 |
| Flying fish, raw | Literature sources | 77.5 | 21.0 | 0.3 | 0.0 | 86.0 |
| Coley, raw | Literature sources and estimation from frozen coley | 80.2 | 18.3 | 1.0 | 0.0 | 82.0 |
| Cod, frozen, raw | 11 samples from assorted supermarkets; steaks | 82.4 | 16.7 | 0.6 | 0.0 | 72.0 |
| Conger eel, raw | Literature sources | 73.2 | 18.1 | 4.6 | 0.0 | 114.0 |
| Conger eel, grilled | Calculated from raw, steaks; flesh only | 67.8 | 21.7 | 5.5 | 0.0 | 137.0 |
| Conger eel, grilled, weighed with bones and skin | Calculated from grilled | 35.3 | 11.3 | 2.9 | 0.0 | 71.0 |
| Dab, raw | Ref 4 and literature sources | 79.1 | 15.7 | 1.2 | 0.0 | 74.0 |
| Dover sole, raw | Ref 4 and literature sources | 80.0 | 18.1 | 1.8 | 0.0 | 89.0 |
| Flounder, raw | Literature sources | 81.2 | 16.4 | 1.8 | 0.0 | 82.0 |
| Flounder, steamed | Analysis and calculation from raw, whole fish without heads; flesh only | 76.6 | 20.3 | 2.2 | 0.0 | 101.0 |
| Flounder, steamed, weighed with bones and skin | Calculated from steamed | 42.9 | 11.4 | 1.2 | 0.0 | 57.0 |
| Cod, in parsley sauce, frozen, boiled | 10 samples, 4 brands; boiled in bag for 20 minutes | 82.1 | 12.0 | 2.8 | 2.8 | 84.0 |
| Chinese salted fish, steamed | 8 assorted varieties, bones removed | 47.6 | 33.9 | 2.2 | 0.0 | 155.0 |
| Cod, dried, salted, boiled | Soaked 24 hours and boiled | 64.9 | 32.5 | 0.9 | 0.0 | 138.0 |
| White fish, dried, salted | Samples purchased whole from West Indian outlets | 44.5 | 34.5 | 1.1 | 0.0 | 148.0 |
| Lemon sole, steamed, weighed with bones and skin | Calculated from steamed 16-085 | 54.8 | 14.6 | 0.6 | 0.0 | 64.0 |
| Ayr, raw | Ref 2. Imported frozen from Bangladesh | 78.1 | 15.9 | 1.3 | 0.0 | 75.0 |
| Bass, Sea, raw | Analytical and literature sources | 78.6 | 19.3 | 2.5 | 0.0 | 100.0 |
| Bele, raw | Literature sources. Imported frozen from Bangladesh | 79.9 | 15.3 | 0.7 | 0.0 | 67.0 |
| Bombay duck | Literature sources. Salted dried fish | 16.7 | 61.7 | 4.0 | 0.0 | 283.0 |
| Catfish, raw | Literature sources | 80.1 | 17.6 | 2.8 | 0.0 | 96.0 |
| Cod, in batter, fried in blended oil | Samples as fried in retail blend oil, fatty acids calculated | 54.9 | 16.1 | 15.4 | 11.7 | 247.0 |
| Catfish, steamed, weighed with bones | Calculated from steamed | 62.6 | 18.2 | 3.1 | 0.0 | 101.0 |
| Cod, frozen, grilled | 12 samples, grilled with butter and salt added; steaks | 78.0 | 20.8 | 1.3 | Trace | 95.0 |
| Chital, raw | Refs 2 and 5. Imported frozen from Bangladesh | 77.5 | 18.1 | 1.9 | 0.0 | 90.0 |
| Cod, raw | 11 samples from assorted outlets, fillets | 80.8 | 18.3 | 0.7 | 0.0 | 80.0 |
| Cod, baked | Baked in the oven with added butter, fillets; flesh only | 76.6 | 21.4 | 1.2 | Trace | 96.0 |
| Cod, baked, weighed with bones and skin | Calculated from baked in the oven with added butter, fillets; flesh only 16-013 | 65.1 | 18.2 | 1.0 | Trace | 82.0 |
| Cod, poached | Poached in milk, butter and salt added, fillets; flesh only | 77.7 | 20.9 | 1.1 | Trace | 94.0 |
| Cod, poached, weighed with bones and skin | Calculated from poached 16-015 | 67.6 | 18.2 | 1.0 | Trace | 81.0 |
| Cod, steamed | Middle cuts, flesh only | 79.2 | 18.6 | 0.9 | 0.0 | 83.0 |
| Cod, steamed, weighed with bones and skin | Calculated from steamed | 64.2 | 15.1 | 0.7 | 0.0 | 67.0 |
| Bream, Sea, raw | Literature sources | 77.7 | 17.5 | 2.9 | 0.0 | 96.0 |
| Catfish, steamed | Middle cuts; flesh only | 73.6 | 21.4 | 3.7 | 0.0 | 119.0 |
| Halibut, poached, weighed with bones and skin | Calculated from poached | 62.6 | 22.7 | 5.3 | 1.0 | 142.0 |
| Haddock, smoked, poached, weighed with bones and skin | Calculated from poached | 64.7 | 16.8 | 5.5 | 1.0 | 121.0 |
| Haddock, smoked, steamed | Analysis and calculation from raw, cutlets; flesh only | 71.6 | 23.3 | 0.9 | 0.0 | 101.0 |
| Haddock, smoked, steamed, weighed with bones and skin | Calculated from steamed 16-068 | 46.5 | 15.1 | 0.6 | 0.0 | 66.0 |
| Hake, raw | Literature sources | 79.0 | 18.0 | 2.2 | 0.0 | 92.0 |
| Hake, grilled | Calculated from raw, steaks; flesh only | 74.1 | 22.2 | 2.7 | 0.0 | 113.0 |
| Hake, grilled, weighed with bones and skin | Calculated from grilled | 48.2 | 14.4 | 1.8 | 0.0 | 74.0 |
| Halibut, raw | Literature sources | 76.3 | 21.5 | 1.9 | 0.0 | 103.0 |
| Halibut, grilled | Calculated from raw, cutlets and steaks; flesh only | 72.1 | 25.3 | 2.2 | 0.0 | 121.0 |
| Haddock, smoked, poached | Fish 100g, milk 25g and butter 6g. Calculated from raw, cutlets; flesh only | 71.9 | 18.7 | 6.1 | 1.1 | 134.0 |
| Halibut, poached | Fish 100g, milk 20g and butter 3g. Calculated from raw, cutlets and steaks; flesh only | 68.1 | 24.7 | 5.7 | 1.1 | 154.0 |
| Kalabasu, raw | Ref 2. Imported frozen from Bangladesh | 81.0 | 14.7 | 1.0 | 0.0 | 68.0 |
| Hoki, raw | Literature sources. White fleshed fish from New Zealand | 80.4 | 16.9 | 1.9 | 0.0 | 85.0 |
| Hoki, grilled | Calculated from raw, fillets | 72.0 | 24.1 | 2.7 | 0.0 | 121.0 |
| John Dory, raw | Analytical and literature sources | 78.1 | 19.0 | 1.4 | 0.0 | 89.0 |
| Lemon sole, raw | Literature sources | 81.2 | 17.4 | 1.5 | 0.0 | 83.0 |
| Lemon sole, steamed | Flesh only | 77.2 | 20.6 | 0.9 | 0.0 | 91.0 |
| Haddock, raw | 12 samples from assorted outlets; fillets | 79.4 | 19.0 | 0.6 | 0.0 | 81.0 |
| Boal, raw | Literature sources. Imported frozen from Bangladesh | 73.0 | 15.4 | 2.7 | 0.0 | 86.0 |
| Lemon sole, grilled | Calculated from raw, whole fish and fillets; flesh only | 78.1 | 20.2 | 1.7 | 0.0 | 97.0 |
| Lemon sole, grilled, weighed with bones and skin | Calculated from grilled | 50.0 | 12.9 | 1.1 | 0.0 | 62.0 |
| Halibut, grilled, weighed with bones and skin | Calculated from grilled | 56.2 | 19.7 | 1.7 | 0.0 | 95.0 |
| Haddock, in batter, fried in sunflower oil | Samples as fried in retail blend oil, fatty acids calculated | 57.6 | 17.1 | 14.0 | 10.0 | 232.0 |
| Haddock, smoked, raw | 10 samples from assorted outlets, cutlets | 78.3 | 19.0 | 0.6 | 0.0 | 81.0 |
| Haddock, steamed, weighed with bones and skin | Calculated from steamed 16-049 | 65.8 | 17.6 | 0.5 | 0.0 | 75.0 |
| Haddock, steamed | 12 samples steamed for 20 minutes, fillets; flesh only | 78.3 | 20.9 | 0.6 | 0.0 | 89.0 |
| Haddock, frozen, raw | 11 samples from assorted supermarkets; steaks | 81.6 | 17.3 | 0.5 | 0.0 | 74.0 |
| Haddock, poached, weighed with bones | Calculated from poached | 64.5 | 15.0 | 3.7 | 0.9 | 96.0 |
| Haddock, in batter, fried in blended oil | Samples as fried in retail blend oil, fatty acids calculated | 57.6 | 17.1 | 14.0 | 10.0 | 232.0 |
| Haddock, poached | Fish 100g, milk 25g and butter 4g. Calculated from raw cutlets; flesh only | 75.9 | 17.7 | 4.3 | 1.1 | 113.0 |
| Haddock, in batter, fried in retail blend oil | 20 samples purchased from fish and chip shops, fatty acids calculated | 57.6 | 17.1 | 14.0 | 10.0 | 232.0 |
| Haddock, in flour, fried in blended oil | 12 samples, shallow fried in blended oil for 7 minutes per side, fillets; flesh only | 70.6 | 21.1 | 4.1 | 4.5 | 138.0 |
| Haddock, grilled, weighed with bones | Calculated from grilled | 68.4 | 22.6 | 0.7 | 0.0 | 97.0 |
| Haddock, coated in crumbs, frozen, fried in blended oil, weighed with bones and | Calculated from fried in blended oil 16-063 | 47.9 | 11.8 | 8.0 | 10.1 | 157.0 |
| Haddock, coated in crumbs, frozen, fried in blended oil | 10 samples, 7 brands; shallow fried in blended oil for 10-15 minutes per side | 59.9 | 14.7 | 10.0 | 12.6 | 196.0 |
| Haddock, in batter, fried in dripping | Samples as fried in retail blend oil, fatty acids calculated | 57.6 | 17.1 | 14.0 | 10.0 | 232.0 |
| Haddock, in flour, fried in sunflower oil, weighed with bones and skin | Calculated from fried in sunflower oil | 61.4 | 18.4 | 3.6 | 3.9 | 120.0 |
| Haddock, in flour, fried in blended oil, weighed with bones and skin | Calculated from fried in blended oil | 61.4 | 18.4 | 3.6 | 3.9 | 120.0 |
| Haddock, in flour, fried in sunflower oil | 12 samples, shallow fried in sunflower oil for 7 minutes per side, fillets; flesh only | 70.6 | 21.1 | 4.1 | 4.5 | 138.0 |
| Haddock, grilled | Calculated from raw, fillets; flesh only | 73.6 | 24.3 | 0.8 | 0.0 | 104.0 |
| Haddock, in flour, fried in dripping, weighed with bones and skin | Calculated from fried in dripping | 61.4 | 18.4 | 3.6 | 3.9 | 120.0 |
| Haddock, in flour, fried in dripping | 12 samples, shallow fried in dripping for 7 minutes per side, fillets; flesh only | 70.6 | 21.1 | 4.1 | 4.5 | 138.0 |
| Haddock, coated in crumbs, frozen, raw | 10 samples, 7 brands; fillets and steaks | 65.3 | 13.8 | 5.2 | 10.5 | 141.0 |
| Orange juice, freshly squeezed, weighed as whole fruit | Calculated from 281 | 40.3 | 0.3 | Trace | 3.7 | 15.0 |
| Grapefruit juice concentrate, unsweetened | 8 samples, 50.4 Brix; imported commercial concentrate | 49.6 | 2.2 | 0.5 | 40.8 | 166.0 |
| Grape juice concentrate | 5 samples, red and white juice, 65.6 Brix; imported commercial concentrate | 34.4 | 1.0 | 0.4 | 58.7 | 228.0 |
| Pomegranate juice, fresh | Juice from fresh fruit | 85.4 | 0.2 | Trace | 11.6 | 44.0 |
| Passion fruit juice | Refs. 3, 4 | 87.3 | 0.8 | 0.1 | 10.7 | 47.0 |
| Mango juice, canned | Refs. 11, 10 | 87.8 | 0.1 | 0.2 | 9.8 | 39.0 |
| Lime juice, fresh | Ref. 3 | 90.2 | 0.4 | 0.1 | 1.6 | 9.0 |
| Lemon juice, fresh, weighed as whole fruit | Calculated from 14-277 | 32.0 | 0.1 | Trace | 0.6 | 2.0 |
| Prune juice | 4 bottled samples; 2 brands | 79.7 | 0.5 | 0.1 | 14.4 | 57.0 |
| Orange juice, freshly squeezed | Strained juice from fresh oranges | 87.7 | 0.6 | Trace | 8.1 | 33.0 |
| Pears, dried | 3 samples, 3 brands and calculation from 192 | 18.4 | 1.6 | 0.5 | 52.4 | 207.0 |
| Pears, William, raw, weighed with core | Calculated from 14-203 | 75.7 | 0.3 | 0.1 | 7.5 | 30.0 |
| Pears, William, raw | 10 samples; flesh and skin | 84.1 | 0.4 | 0.1 | 8.3 | 34.0 |
| Pears, average, raw, peeled | Literature sources and calculation from 14-190; flesh only | 83.8 | 0.3 | 0.1 | 10.4 | 41.0 |
| Pears, Conference, raw, weighed with core | Calculated from 14-201 | 75.7 | 0.3 | 0.3 | 12.0 | 49.0 |
| Pears, average, raw, peeled, weighed with skin and core | Calculated from 14-192 | 58.7 | 0.2 | 0.1 | 7.3 | 29.0 |
| Pears, average, stewed with sugar | Calculation from 1000g fruit, 190g water, 120g sugar | 74.3 | 0.2 | 0.1 | 21.9 | 83.0 |
| Pears, Conference, raw | 10 samples; flesh and skin | 83.2 | 0.3 | 0.3 | 13.2 | 53.0 |
| Pears, canned in juice | 10 samples, 7 brands. Drained proportion = 0.60 | 86.8 | 0.3 | Trace | 8.5 | 33.0 |
| Pears, Comice, raw, weighed with core | Calculated from 14-199 | 76.5 | 0.3 | Trace | 7.7 | 30.0 |
| Pears, Comice, raw | 10 samples; flesh and skin | 84.1 | 0.3 | Trace | 8.5 | 33.0 |
| Pears, canned in syrup | 10 samples, 8 brands. Drained proportion = 0.61 | 82.6 | 0.2 | Trace | 13.2 | 50.0 |
| Pears, Nashi, raw | 6 samples; flesh and skin | 87.1 | 0.3 | 0.1 | 7.1 | 29.0 |
| Pears, average, stewed without sugar | Calculated from 1000g fruit, 190g water | 85.8 | 0.3 | 0.1 | 9.1 | 35.0 |
| Plums, Victoria, raw | Flesh and skin | 86.0 | 0.6 | 0.1 | 9.6 | 39.0 |
| Pomelo | Literature sources; flesh only | 90.2 | 0.6 | 0.2 | 6.8 | 30.0 |
| Pomegranate, weighed with skin | Calculated from 14-226 | 52.0 | 0.9 | 0.1 | 7.7 | 33.0 |
| Pomegranate | Analysis and literature sources; flesh and pips | 80.0 | 1.3 | 0.2 | 11.8 | 51.0 |
| Plums, yellow, raw, weighed with stones | Calculated from 14-224 | 85.4 | 0.5 | 0.1 | 5.7 | 24.0 |
| Melon, average, weighed whole | Calculated from 14-153 | 57.0 | 0.4 | 0.1 | 3.4 | 15.0 |
| Pears, average, raw, weighed with core | Calculated from 14-190 | 76.3 | 0.3 | 0.1 | 9.1 | 36.0 |
| Plums, Victoria, stewed without sugar, weighed with stones | Calculated from 14-222 | 82.8 | 0.5 | 0.1 | 7.9 | 33.0 |
| Plums, Victoria, stewed without sugar | 700g fruit, 100g water; stones removed | 87.2 | 0.5 | 0.1 | 8.3 | 34.0 |
| Pears, Nashi, weighed with core | Calculated from 14-205 | 77.5 | 0.3 | 0.1 | 6.3 | 26.0 |
| Plums, average, stewed without sugar, weighed with stones | Calculated from 14-315 | 82.3 | 0.5 | 0.1 | 6.9 | 29.0 |
| Pineapple, canned in syrup | 10 samples, 10 brands; cubes and slices. Drained proportion = 0.56 | 82.2 | 0.5 | Trace | 16.5 | 64.0 |
| Pineapple, canned in juice | 10 samples, 10 brands; cubes and slices. Drained proportion = 0.54 | 86.8 | 0.3 | Trace | 12.2 | 47.0 |
| Pineapple, dried | 2 samples and calculation from 14-208 | 9.3 | 2.5 | 1.3 | 67.9 | 276.0 |
| Pineapple, raw, weighed with skin and top | Calculated from 14-208 | 45.8 | 0.2 | 0.1 | 5.3 | 22.0 |
| Pineapple, raw | 10 samples; flesh only | 86.5 | 0.4 | 0.2 | 10.1 | 41.0 |
| Phyalis | Ref. 4; fruit only | 82.9 | 1.8 | 0.2 | 11.1 | 53.0 |
| Plums, yellow, raw | Ref. 2; flesh and skin | 89.0 | 0.5 | 0.1 | 5.9 | 25.0 |
| Mangosteen | Literature sources; flesh only | 81.0 | 0.6 | 0.5 | 16.4 | 73.0 |
| Melon, Galia | 11 samples; flesh only | 91.7 | 0.5 | 0.1 | 5.6 | 24.0 |
| Melon, Honeydew, weighed whole | Calculated from 14-162 | 58.1 | 0.4 | 0.1 | 4.2 | 18.0 |
| Melon, Honeydew | 10 samples; flesh only | 92.2 | 0.6 | 0.1 | 6.6 | 28.0 |
| Melon, Galia, weighed with skin | Calculated from 14-159; no pips | 63.4 | 0.3 | 0.1 | 3.8 | 16.0 |
| Melon, Galia, weighed whole | Calculated from 14-159 | 58.7 | 0.3 | 0.1 | 3.6 | 16.0 |
| Melon, average, weighed with skin | Calculated from 14-153; no pips | 61.4 | 0.4 | 0.1 | 3.6 | 16.0 |
| Mixed peel | 10 samples, 9 brands | 20.9 | 0.3 | 0.9 | 59.1 | 231.0 |
| Medlars | Flesh only | 74.5 | 0.5 | Trace | 10.6 | 42.0 |
| Mulberries, raw | Whole fruit | 85.0 | 1.3 | Trace | 8.1 | 36.0 |
| Mangoes, ripe, canned in syrup | 10 samples | 74.8 | 0.3 | Trace | 20.3 | 77.0 |
| Mandarin oranges, canned in syrup | 10 samples, 10 brands. Drained proportion = 0.56 | 84.8 | 0.5 | Trace | 13.4 | 52.0 |
| Pomelo, weighed with peel and pips | Calculated from 14-228 | 55.0 | 0.4 | 0.1 | 4.1 | 18.0 |
| Nectarines | 10 samples; flesh and skin | 88.9 | 1.4 | 0.1 | 9.0 | 40.0 |
| Mandarin oranges, canned in juice | 10 samples, 4 brands. Drained proportion = 0.56 | 89.6 | 0.7 | Trace | 7.7 | 32.0 |
| Mammie apple | Literature sources; flesh only | 86.4 | 0.5 | 0.4 | 14.4 | 60.0 |
| Melon, average | Average of Canteloupe-type, Galia and Honeydew varieties; flesh only | 92.0 | 0.6 | 0.1 | 5.5 | 24.0 |
| Passion fruit, weighed with skin | Calculated from 14-178 | 45.7 | 1.7 | 0.2 | 3.5 | 22.0 |
| Peaches, canned in syrup | 10 samples, 9 brands; halves and slices. Drained proportion = 0.62 | 81.1 | 0.5 | Trace | 14.0 | 55.0 |
| Peaches, canned in juice | 10 samples, 7 brands; halves and slices. Drained proportion = 0.68 | 86.7 | 0.6 | Trace | 9.7 | 39.0 |
| Peaches, dried, stewed without sugar | Calculated from 450g fruit, 770g water | 65.4 | 1.4 | 0.3 | 21.7 | 89.0 |
| Peaches, dried, stewed with sugar | Calculated from 450g fruit, 770g water, 54g sugar | 62.1 | 1.3 | 0.3 | 25.7 | 104.0 |
| Peaches, dried | No stones | 15.5 | 3.4 | 0.8 | 53.0 | 219.0 |
| Paw-paw, canned in juice | 10 samples. Drained proportion = 0.59 | 80.4 | 0.2 | Trace | 17.0 | 65.0 |
| Melon, Honeydew, weighed with skin | Calculated from 14-162; no pips | 59.9 | 0.4 | 0.1 | 4.3 | 19.0 |
| Paw-paw, raw | Literature sources; flesh only | 88.5 | 0.5 | 0.1 | 8.8 | 36.0 |
| Pears, average, raw | Average of Comice, Conference and Williams varieties; flesh and skin | 83.8 | 0.3 | 0.1 | 10.0 | 40.0 |
| Passion fruit | Analysis and literature sources; flesh and pips | 74.9 | 2.6 | 0.4 | 5.8 | 36.0 |
| Ortaniques | Ref. 1; flesh only | 86.0 | 1.0 | 0.2 | 11.7 | 49.0 |
| Olives, in brine, weighed with stones | Calculated from 14-173 | 61.2 | 0.7 | 8.8 | Trace | 82.0 |
| Olives, in brine | Bottled, drained; flesh and skin, green | 76.5 | 0.9 | 11.0 | Trace | 103.0 |
| Mulberries, stewed without sugar | Calculated from 700g fruit, 210g water | 87.2 | 1.1 | Trace | 6.9 | 30.0 |
| Mulberries, stewed with sugar | Calculated from 700g fruit, 210g water, 84g sugar | 78.9 | 1.0 | Trace | 16.2 | 65.0 |
| Paw-paw, raw, weighed with skin and pips | Calculated from 14-180 | 66.4 | 0.4 | 0.1 | 6.6 | 27.0 |
| Apricots, canned in syrup | 10 samples, 9 brands | 80.0 | 0.4 | 0.1 | 16.1 | 63.0 |
| Tamarillos | Literature sources; flesh and seeds | 86.5 | 2.0 | 0.3 | 4.7 | 28.0 |
| Peaches, raw | 10 samples; flesh and skin | 88.9 | 1.0 | 0.1 | 7.6 | 33.0 |
| Oranges | Assorted varieties; flesh only | 86.1 | 1.1 | 0.1 | 8.5 | 37.0 |
| Melon, watermelon | Literature sources; flesh only | 92.3 | 0.5 | 0.3 | 7.1 | 31.0 |
| Mangoes, ripe, raw | Literature sources; flesh only | 82.4 | 0.7 | 0.2 | 14.1 | 57.0 |
| Kiwi fruit | Analysis and literature sources, flesh and seeds | 84.0 | 1.1 | 0.5 | 10.6 | 49.0 |
| Apricots, canned in juice | 10 samples, 5 brands | 87.5 | 0.5 | 0.1 | 8.4 | 34.0 |
| Clementines | 10 samples; flesh only | 87.5 | 0.9 | 0.1 | 8.7 | 37.0 |
| Fruit salad, homemade | Recipe | 81.8 | 0.7 | 0.1 | 14.8 | 60.0 |
| Whitecurrants, stewed without sugar | Calculated from 700g fruit, 210g water | 85.7 | 1.1 | Trace | 4.8 | 22.0 |
| Whitecurrants, stewed with sugar | Calculated from 700g fruit, 210g water, 84g sugar | 77.5 | 1.0 | Trace | 14.2 | 57.0 |
| Whitecurrants, raw | Whole fruit, stalks removed | 83.3 | 1.3 | Trace | 5.6 | 26.0 |
| Tangerines, weighed with peel and pips | Calculated from 14-266 | 63.3 | 0.7 | 0.1 | 5.8 | 25.0 |
| Tangerines | Flesh only | 86.7 | 0.9 | 0.1 | 8.0 | 35.0 |
| Melon, Canteloupe-type | 10 samples, Canteloupe, Charantais and Rock; flesh only | 92.1 | 0.6 | 0.1 | 4.2 | 19.0 |
| Grapefruit, raw | 10 samples; flesh only | 89.0 | 0.8 | 0.1 | 6.8 | 30.0 |
| Nectarines, weighed with stones | Calculated from 14-297 | 79.1 | 1.2 | 0.1 | 8.0 | 36.0 |
| Plums, canned in syrup | 10 samples, 7 brands; red, golden and Victoria; no stones | 81.4 | 0.3 | Trace | 15.5 | 59.0 |
| Lychees, canned in syrup | Analysis and literature sources. Drained proportion = 0.50 | 79.3 | 0.4 | Trace | 17.7 | 68.0 |
| Plums, average, stewed with sugar, weighed with stones | Calculated from 14-314 | 72.7 | 0.5 | 0.1 | 17.0 | 67.0 |
| Plums, average, stewed without sugar | 500g fruit, 100g water; stones removed | 86.6 | 0.5 | 0.1 | 7.3 | 30.0 |
| Plums, average, stewed with sugar | 1350g fruit, 100g water, 162g sugar; stones removed | 76.5 | 0.5 | 0.1 | 17.9 | 70.0 |
| Plums, average, raw, weighed with stones | Calculated from 14-300 | 78.9 | 0.5 | 0.1 | 8.3 | 34.0 |
| Plums, average, raw | Assorted varieties; flesh and skin | 83.9 | 0.6 | 0.1 | 8.8 | 36.0 |
| Oranges, weighed with peel and pips | Calculated from 14-298 | 60.3 | 0.8 | 0.1 | 5.9 | 26.0 |
| Sultanas | 10 samples, 9 brands; whole fruit | 15.2 | 2.7 | 0.4 | 69.4 | 275.0 |
| Melon, watermelon, weighed whole | Calculated from 14-296 | 52.6 | 0.3 | 0.2 | 4.0 | 18.0 |
| Melon, Canteloupe-type, weighed with skin | Calculated from 14-295; no pips | 60.8 | 0.4 | 0.1 | 2.8 | 13.0 |
| Melon, Canteloupe-type, weighed whole | Calculated from 14-295 | 54.3 | 0.4 | 0.1 | 2.5 | 12.0 |
| Mangoes, ripe, raw, weighed with skin and stone | Calculated from 14-294 | 56.0 | 0.5 | 0.1 | 9.6 | 39.0 |
| Kiwi fruit, weighed with skin | Calculated from 14-293 | 72.2 | 1.0 | 0.4 | 9.1 | 42.0 |
| Grapefruit, raw, weighed with peel and pips | Calculated from 14-292 | 60.5 | 0.5 | 0.1 | 4.6 | 20.0 |
| Peaches, raw, weighed with stone | Calculated from 14-299 | 80.0 | 0.9 | 0.1 | 6.8 | 30.0 |
| Prunes, canned in juice | 10 samples; stones removed. Drained proportion = 0.46 | 74.1 | 0.7 | 0.2 | 19.7 | 79.0 |
| Tamarind | Literature sources | 35.8 | 2.3 | 0.3 | 56.5 | 238.0 |
| Raspberries, raw | 9 samples; whole fruit | 87.0 | 1.4 | 0.3 | 4.6 | 25.0 |
| Rambutan | Literature sources; flesh only | 80.4 | 1.0 | 0.4 | 16.3 | 69.0 |
| Raisins | 10 samples, 8 brands. Large stoned variety | 13.2 | 2.1 | 0.4 | 69.3 | 272.0 |
| Quinces | Flesh only | 84.2 | 0.3 | 0.1 | 6.3 | 26.0 |
| Prunes, ready-to-eat, weighed with stones | Calculated from 14-239 | 26.7 | 2.1 | 0.3 | 29.2 | 121.0 |
| Raspberries, stewed without sugar | Calculated from 700g fruit, 105g water | 87.4 | 1.4 | 0.3 | 4.4 | 24.0 |
| Prunes, canned in syrup | 11 samples, 6 brands; stones removed, Drained proportion = 0.64 | 69.9 | 0.6 | 0.2 | 23.0 | 90.0 |
| Raspberries, frozen | 10 samples, 5 brands | 86.2 | 1.2 | 0.3 | 4.9 | 26.0 |
| Prunes, stewed without sugar, weighed with stones | Calculated from 235 | 55.0 | 1.3 | 0.2 | 17.8 | 74.0 |
| Prunes, stewed without sugar | Calculated from 450g fruit, 450g water | 60.4 | 1.4 | 0.3 | 19.5 | 81.0 |
| Prunes, stewed with sugar, weighed with stones | Calculated from 233 | 51.5 | 1.2 | 0.2 | 23.5 | 95.0 |
| Prunes, stewed with sugar | Calculated from 450g fruit, 450g water, 54g sugar | 56.0 | 1.3 | 0.2 | 25.5 | 103.0 |
| Prunes, weighed with stones | Calculated from 14-231 | 18.6 | 2.4 | 0.4 | 32.3 | 134.0 |
| Prunes | No stones | 22.1 | 2.8 | 0.5 | 38.4 | 160.0 |
| Prunes, ready-to-eat | 4 samples; semi-dried | 31.1 | 2.5 | 0.4 | 34.0 | 141.0 |
| Rhubarb, stewed without sugar | 500g fruit, 50g water and calculation from 14-253 | 94.1 | 0.9 | 0.1 | 0.7 | 7.0 |
| Strawberries, canned in syrup | 10 samples, Drained proportion = 0.38 | 81.7 | 0.5 | Trace | 16.9 | 65.0 |
| Strawberries, frozen | 6 samples, 3 brands | 87.7 | 0.7 | 0.1 | 7.8 | 33.0 |
| Strawberries, raw | 9 samples; flesh and pips | 89.5 | 0.8 | 0.1 | 6.0 | 27.0 |
| Sharon fruit | 7 samples; flesh only | 79.9 | 0.8 | Trace | 18.6 | 73.0 |
| Satsumas, weighed with peel | Calculated from 14-257 | 62.1 | 0.6 | 0.1 | 6.0 | 26.0 |
| Satsumas | 10 samples; flesh only | 87.4 | 0.9 | 0.1 | 8.5 | 36.0 |
| Raspberries, stewed with sugar | Calculated from 700g fruit, 105g water, 84g sugar | 78.1 | 1.2 | 0.3 | 15.0 | 63.0 |
| Rhubarb, canned in syrup | 10 samples, 6 brands. Drained proportion = 0.56 | 90.6 | 0.5 | Trace | 7.6 | 31.0 |
| Prickly pears | Literature sources; flesh and seeds | 85.2 | 0.7 | 0.3 | 11.5 | 49.0 |
| Rhubarb, stewed with sugar | 1000g fruit, 100g water, 120g sugar | 84.6 | 0.9 | 0.1 | 11.5 | 48.0 |
| Rhubarb, raw | Stems only | 94.2 | 0.9 | 0.1 | 0.8 | 7.0 |
| Redcurrants, stewed without sugar | Calculated from 700g fruit, 210g water | 85.1 | 0.9 | Trace | 3.8 | 17.0 |
| Redcurrants, stewed with sugar | Calculated from 700g fruit, 210g water, 84g sugar | 77.0 | 0.9 | Trace | 13.3 | 53.0 |
| Redcurrants, raw | Whole fruit, stalks removed | 82.8 | 1.1 | Trace | 4.4 | 21.0 |
| Raspberries, canned in syrup | Mixed sample. Drained proportion = 0.52 | 74.0 | 0.6 | 0.1 | 22.5 | 88.0 |
| Sapodilla | Literature sources; flesh only | 76.3 | 0.6 | 0.9 | 15.5 | 69.0 |
| Babaco | Refs. 2, 12; flesh only | 93.9 | 1.1 | 0.1 | 3.1 | 17.0 |
| Apricots, ready-to-eat | 10 samples, no stones; semi-dried | 29.7 | 4.0 | 0.6 | 36.5 | 158.0 |
| Blackberries, stewed without sugar | Calculated from 700g fruit, 210g water | 87.2 | 0.8 | 0.2 | 4.4 | 21.0 |
| Blackberries, stewed with sugar | Calculated from 700g fruit, 210g water, 84g sugar | 78.9 | 0.7 | 0.2 | 13.8 | 56.0 |
| Blackberries, raw | Cultivated and wild berries; whole fruit | 85.0 | 0.9 | 0.2 | 5.1 | 25.0 |
| Bilberries | Literature sources, whole fruit | 85.9 | 0.6 | 0.2 | 6.9 | 30.0 |
| Bananas, weighed with skin | Calculated from 14-045 | 49.6 | 0.8 | 0.2 | 15.3 | 62.0 |
| Blackberry and apple, stewed without sugar | Calculated from 400g blackberries, 550g apples, 175g water | 87.6 | 0.6 | 0.1 | 6.4 | 27.0 |
| Banana chips | 10 samples, 5 brands; crystallised | 3.2 | 1.0 | 31.4 | 59.9 | 511.0 |
| Blackcurrants, raw | Whole fruit, stalks removed | 77.4 | 0.9 | Trace | 6.6 | 28.0 |
| Avocado, Hass, weighed with skin and stone | Calculated from 41 | 51.1 | 1.1 | 14.0 | 1.3 | 135.0 |
| Avocado, Hass | 7 samples and literature sources; flesh only | 72.0 | 1.6 | 19.7 | 1.9 | 191.0 |
| Avocado, Fuerte, weighed with skin and stone | Calculated from 39 | 51.9 | 1.5 | 13.7 | 1.3 | 134.0 |
| Avocado, Fuerte | 10 samples and literature sources; flesh only | 73.1 | 2.1 | 19.3 | 1.9 | 189.0 |
| Avocado, average, weighed with skin and stone | Calculated from 14-037 | 51.5 | 1.3 | 13.8 | 1.3 | 134.0 |
| Cherries, West Indian | Literature sources; flesh only | 90.5 | 0.4 | 0.4 | 5.0 | 24.0 |
| Bananas | 10 samples; flesh only | 75.1 | 1.2 | 0.3 | 23.2 | 95.0 |
| Cashew fruit | Literature sources; flesh only | 86.0 | 0.9 | 0.4 | 6.8 | 33.0 |
| Cherries, glace | 10 samples, 8 brands; red and multicoloured | 23.6 | 0.4 | Trace | 66.4 | 251.0 |
| Cherries, canned in syrup | 10 samples, red and black, Drained proportion = 0.61 with stones and 0.47 without stones | 77.8 | 0.5 | Trace | 18.5 | 71.0 |
| Cherries, stewed without sugar, weighed with stones | Calculated from 65 | 72.2 | 0.6 | 0.1 | 8.6 | 36.0 |
| Cherries, stewed without sugar | Calculated from 900g fruit, 200g water | 84.9 | 0.8 | 0.1 | 10.1 | 42.0 |
| Cherries, stewed with sugar, weighed with stones | Calculated from 63 | 64.6 | 0.6 | 0.1 | 18.1 | 71.0 |
| Cherries, stewed with sugar | Calculated from 900g fruit, 200g water, 108g sugar | 75.1 | 0.7 | 0.1 | 21.0 | 82.0 |
| Blackberry and apple, stewed with sugar | Calculated from 400g blackberries, 550g apples, 175g water, 115g sugar | 77.1 | 0.5 | 0.1 | 18.1 | 70.0 |
| Cherries, raw | 10 samples of black and red cherries; flesh and skin | 82.8 | 0.9 | 0.1 | 11.5 | 48.0 |
| Apricots, dried, stewed without sugar | Calculated from 450g fruit, 770g water | 65.0 | 2.0 | 0.3 | 17.8 | 77.0 |
| Carambola | Analysis and literature sources; ends trimmed | 91.4 | 0.5 | 0.3 | 7.3 | 32.0 |
| Boysenberries, canned in syrup | Ref. 3 | 76.3 | 1.0 | 0.1 | 20.4 | 88.0 |
| Blackcurrants, canned in syrup | 3 samples of the same brand (Hartley's) | 75.0 | 0.7 | Trace | 18.4 | 72.0 |
| Blackcurrants, canned in juice | 4 samples, 2 brands | 84.0 | 0.8 | Trace | 7.6 | 31.0 |
| Blackcurrants, stewed without sugar | Calculated from 700g fruit, 210g water | 80.7 | 0.8 | Trace | 5.6 | 24.0 |
| Blackcurrants, stewed with sugar | Calculated from 700g fruit, 210g water, 84g sugar | 72.9 | 0.7 | Trace | 15.0 | 58.0 |
| Cherries, raw, weighed with stones | Calculated from 14-061 | 68.7 | 0.7 | 0.1 | 9.5 | 39.0 |
| Apples, cooking, baked with sugar, flesh and skin | Recipe, ref. 9. Calculation from 9; core removed | 77.1 | 0.5 | 0.1 | 19.2 | 74.0 |
| Avocado, average | Average of Fuede and Hass varieties | 72.5 | 1.9 | 19.5 | 1.9 | 190.0 |
| Apples, eating, average, raw, weighed with core | Calculated from 14-012 | 75.2 | 0.4 | 0.1 | 10.5 | 42.0 |
| Apples, eating, average, raw | 15 varieties; flesh and skin | 84.5 | 0.4 | 0.1 | 11.8 | 47.0 |
| Apples, cooking, baked without sugar, weighed with skin | Calculated from 10 | 71.4 | 0.4 | 0.1 | 9.0 | 36.0 |
| Apples, cooking, baked without sugar, flesh only | Analysis and calculation from 9; cored before baking | 85.0 | 0.5 | 0.1 | 10.7 | 43.0 |
| Apples, cooking, baked without sugar, flesh and skin | 10 samples, cored and baked 180C, 30-40 mins | 84.3 | 0.5 | 0.1 | 11.2 | 45.0 |
| Apples, eating, average, raw, peeled, weighed with skin and core | Calculated from 14-014 | 64.9 | 0.3 | 0.1 | 8.5 | 34.0 |
| Apples, cooking, baked with sugar, flesh only | Recipe. Ref. 9 | 76.5 | 0.5 | 0.1 | 20.1 | 78.0 |
| Apples, eating, dried | 6 samples, 3 brands and calculation from 14 | 21.6 | 2.0 | 0.5 | 60.1 | 238.0 |
| Apples, cooking, stewed without sugar | Samples as raw. 1000g fruit, 100g water and calculation from 14-004 | 87.5 | 0.3 | 0.1 | 8.1 | 33.0 |
| Apples, cooking, stewed with sugar | Samples as raw. 1000g fruit, 100g water, 120g sugar | 77.7 | 0.3 | 0.1 | 19.1 | 74.0 |
| Apples, cooking, weighed with skin and core | Calculated from 14-002 | 63.1 | 0.2 | 0.1 | 6.4 | 26.0 |
| Apples, cooking, raw, peeled | Bramley variety; flesh only | 87.7 | 0.3 | 0.1 | 8.9 | 35.0 |
| Amla | Ref. 4 | 81.8 | 0.5 | 0.1 | 13.7 | 58.0 |
| Lychees, raw, weighed with skin and stone | Calculated from 14-143 | 50.3 | 0.5 | 0.1 | 8.9 | 36.0 |
| Apples, cooking, baked with sugar, weighed with skin | Recipe. Ref. 9 | 65.8 | 0.4 | 0.1 | 17.3 | 67.0 |
| Apples, eating, red dessert, raw | 20 samples, assorted varieties; flesh and skin | 83.8 | 0.3 | 0.1 | 13.0 | 51.0 |
| Apricots, dried, stewed with sugar | Calculated from 450g fruit, 770g water, 54g sugar | 61.8 | 1.9 | 0.3 | 22.0 | 92.0 |
| Apricots, dried | No stones | 14.7 | 4.8 | 0.7 | 43.4 | 188.0 |
| Apricots, stewed without sugar, weighed with stones | Calculated from 29 | 82.1 | 0.7 | 0.1 | 5.8 | 25.0 |
| Apricots, stewed without sugar | 500g fruit, 75g water; stones removed | 88.3 | 0.7 | 0.1 | 6.2 | 27.0 |
| Apricots, stewed with sugar, weighed with stones | Calculated from 27 | 71.7 | 0.6 | 0.1 | 17.1 | 67.0 |
| Apricots, raw, weighed with stones | Calculated from 14-025 | 80.2 | 0.8 | 0.1 | 6.6 | 29.0 |
| Apples, eating, average, raw, peeled | Literature sources and calculation from 14-012; flesh only | 85.4 | 0.4 | 0.1 | 11.2 | 45.0 |
| Apples, eating, red dessert, raw, weighed with core | Calculated from 23 | 75.4 | 0.3 | 0.1 | 11.7 | 46.0 |
| Apricots, stewed with sugar | 1000g fruit, 100g water, 120g sugar; stones removed | 76.9 | 0.7 | 0.1 | 18.3 | 72.0 |
| Apples, eating, Granny Smith, raw, weighed with core | Calculated from 21 | 77.6 | 0.3 | 0.1 | 10.5 | 41.0 |
| Apples, eating, Granny Smith, raw | 30 samples; flesh and skin | 85.3 | 0.3 | 0.1 | 11.5 | 45.0 |
| Apples, eating, Golden Delicious, raw, weighed with core | Calculated from 19 | 78.7 | 0.3 | 0.2 | 9.9 | 40.0 |
| Apples, eating, Golden Delicious, raw | 30 samples; flesh and skin | 85.5 | 0.3 | 0.2 | 10.8 | 43.0 |
| Apples, eating, Cox's Pippin, raw, weighed with core | Calculated from 17 | 73.3 | 0.4 | 0.1 | 10.0 | 40.0 |
| Apples, eating, Cox's Pippin, raw | 30 samples; flesh and skin | 83.3 | 0.5 | 0.1 | 11.4 | 46.0 |
| Plums, Victoria, raw, weighed with stones | Calculated from 14-220 | 80.8 | 0.5 | 0.1 | 9.0 | 37.0 |
| Greengages, stewed with sugar, weighed with stones | Calculated from 113 | 69.5 | 0.7 | 0.1 | 19.9 | 78.0 |
| Grapefruit, canned in syrup | 10 samples. Drained proportion = 0.52 | 81.8 | 0.5 | Trace | 15.5 | 60.0 |
| Jujube | Literature sources; flesh only | 76.7 | 1.5 | 0.3 | 19.7 | 87.0 |
| Guava, canned in syrup | 10 samples. Drained proportion = 0.62 | 77.6 | 0.4 | Trace | 15.7 | 60.0 |
| Guava, raw, weighed with skin and pips | Calculated from 14-118 | 76.2 | 0.7 | 0.5 | 4.5 | 24.0 |
| Guava, raw | Literature sources | 84.7 | 0.8 | 0.5 | 5.0 | 26.0 |
| Grenadillas | Analysis and literature sources; flesh and seeds | 74.7 | 2.8 | 0.3 | 7.5 | 42.0 |
| Lemon peel | Ref. 3 | 81.6 | 1.5 | 0.3 | N | N |
| Greengages, stewed without sugar | 1000g fruit, 100g water; stones removed | 83.3 | 0.7 | 0.1 | 8.7 | 36.0 |
| Lemons, whole, without pips | Analysis and literature sources; includes peel but no pips | 86.3 | 1.0 | 0.3 | 3.2 | 19.0 |
| Lychees, raw | Analysis and literature sources; flesh only | 81.1 | 0.9 | 0.1 | 14.3 | 58.0 |
| Greengages, stewed with sugar | Calculated from 1000g fruit, 100g water, 120g sugar | 72.4 | 0.7 | 0.1 | 20.7 | 81.0 |
| Greengages, raw, weighed with stones | Calculated from 111 | 77.9 | 0.7 | 0.1 | 9.2 | 38.0 |
| Greengages, raw | Flesh and skin | 82.0 | 0.8 | 0.1 | 9.7 | 41.0 |
| Grapes, weighed with pips | Calculated from 14-109 | 77.7 | 0.4 | 0.1 | 14.6 | 57.0 |
| Grapes, average | 10 samples; white, black and seedless | 81.8 | 0.4 | 0.1 | 15.4 | 60.0 |
| Greengages, stewed without sugar, weighed with stones | Calculated from 115 | 79.1 | 0.6 | 0.1 | 8.3 | 34.0 |
| Loganberries, stewed without sugar | Calculated from 700g fruit, 210g water | 87.2 | 0.9 | Trace | 2.9 | 14.0 |
| Apricots, raw | 18 samples; flesh and skin | 87.2 | 0.9 | 0.1 | 7.2 | 31.0 |
| Cherry pie filling | 10 samples, 7 brands | 75.8 | 0.4 | Trace | 21.5 | 82.0 |
| Loquats, canned in syrup | Ref. 11 | 76.7 | 0.3 | 0.1 | 22.2 | 84.0 |
| Loquats, raw | Literature sources; flesh only | 88.5 | 0.7 | 0.2 | 6.3 | 28.0 |
| Longans, canned in syrup, whole contents | Ref. 11; fruit and syrup | 82.5 | 0.3 | 0.2 | 16.5 | 63.0 |
| Longans, canned in syrup, drained | Ref. 11; fruit only | 81.4 | 0.4 | 0.3 | 17.1 | 67.0 |
| Kumquats, canned in syrup | Ref. 11 | 61.7 | 0.4 | 0.5 | 35.4 | 138.0 |
| Loganberries, canned in juice | Fruit and syrup | 66.3 | 0.6 | Trace | 26.2 | 101.0 |
| Jambu fruit | Refs. 4, 11; flesh only | 85.3 | 0.7 | 0.3 | 12.4 | 55.0 |
| Loganberries, stewed with sugar | Calculated from 700g fruit, 210g water, 84g sugar | 78.9 | 0.8 | Trace | 12.5 | 50.0 |
| Loganberries, raw | Whole fruit | 85.0 | 1.1 | Trace | 3.4 | 17.0 |
| Limes, peeled, weighed with peel and pips | Calculated from 14-131 | 66.4 | 0.5 | 0.2 | 0.6 | 6.0 |
| Limes, peeled | Literature sources; flesh only | 89.7 | 0.7 | 0.3 | 0.8 | 9.0 |
| Lemons, peeled, raw, weighed with peel and pips | Calculated from 14-129 | 57.0 | 0.5 | 0.2 | 1.4 | 9.0 |
| Lemons, peeled | Literature sources; flesh only | 89.1 | 0.8 | 0.3 | 2.2 | 14.0 |
| Longans, dried | Literature sources; flesh only | 17.6 | 4.9 | 0.4 | 72.0 | 286.0 |
| Damsons, raw, weighed with stones | Calculated from 14-077 | 69.7 | 0.5 | Trace | 8.6 | 34.0 |
| Dates, dried, weighed with stones | Calculated from 14-085 | 12.3 | 2.8 | 0.2 | 57.1 | 227.0 |
| Dates, dried | Flesh and skin | 14.6 | 3.3 | 0.2 | 68.0 | 270.0 |
| Dates, raw, weighed with stones | Calculated from whole raw dates, 14-083 | 52.2 | 1.3 | 0.1 | 26.9 | 107.0 |
| Dates, raw | 5 samples; flesh and skin | 60.7 | 1.5 | 0.1 | 31.3 | 124.0 |
| Damsons, stewed without sugar, weighed with stones | Calculated from 81 | 72.3 | 0.4 | Trace | 7.9 | 31.0 |
| Damsons, stewed without sugar | Calculated from 1050g fruit, 210g water | 79.5 | 0.5 | Trace | 8.7 | 34.0 |
| Dried mixed fruit | Calculated as sultanas 49%, currants 24%, raisins 18% and peel 9% | 15.5 | 2.3 | 0.4 | 68.1 | 268.0 |
| Damsons, stewed with sugar | Calculated from 1050g fruit, 210g water, 126g sugar | 70.6 | 0.4 | Trace | 19.3 | 74.0 |
| Custard apple/Bullock's heart | Literature sources; flesh only | 75.8 | 1.5 | 0.4 | 16.1 | 70.0 |
| Damsons, raw | Flesh and skin | 77.5 | 0.5 | Trace | 9.6 | 38.0 |
| Custard apple/Sugar apple | Literature sources; flesh only | 73.2 | 1.6 | 0.3 | 16.1 | 69.0 |
| Grapefruit, canned in juice | 10 samples, 8 brands. Drained proportion = 0.52 | 88.6 | 0.6 | Trace | 7.3 | 30.0 |
| Currants | 10 samples, 9 brands | 15.7 | 2.3 | 0.4 | 67.8 | 267.0 |
| Kumquats, raw | Analysis and literature sources; whole fruit | 83.4 | 0.9 | 0.5 | 9.3 | 43.0 |
| Cranberries | Analysis and literature sources; whole fruit | 87.0 | 0.4 | 0.1 | 3.4 | 15.0 |
| Clementines, weighed with peel and pips | Calculated from 14-291 | 65.6 | 0.7 | 0.1 | 6.5 | 28.0 |
| Damsons, stewed with sugar, weighed with stones | Calculated from 79 | 64.9 | 0.4 | Trace | 17.6 | 68.0 |
| Gooseberries, dessert, raw | Tops and tails removed | 87.5 | 0.7 | 0.3 | 9.2 | 40.0 |
| Gooseberries, dessert, canned in syrup | 4 samples, 2 brands | 78.9 | 0.4 | 0.2 | 18.5 | 73.0 |
| Durian | Literature sources; flesh only | 62.9 | 2.4 | 1.4 | 28.4 | 136.0 |
| Gooseberries, cooking, stewed without sugar | 500g fruit, 100g water and calculation from 14-101 | 90.6 | 0.9 | 0.3 | 2.5 | 16.0 |
| Gooseberries, cooking, stewed with sugar | 1000g fruit, 150g water, 120g sugar | 82.1 | 0.7 | 0.3 | 12.9 | 54.0 |
| Gooseberries, cooking, raw | Tops and tails removed | 90.1 | 1.1 | 0.4 | 3.0 | 19.0 |
| Fruit pie filling | 10 samples, 7 brands. Assorted flavours | 79.5 | 0.4 | Trace | 20.1 | 77.0 |
| Fruit cocktail, canned in syrup | Analysis and calculation from recipe proportions. Drained proportion = 0.66 | 81.8 | 0.4 | Trace | 14.8 | 57.0 |
| Fruit cocktail, canned in juice | 10 samples, 6 brands. Drained proportion = 0.65 | 86.9 | 0.4 | Trace | 7.2 | 29.0 |
| Figs, dried, stewed without sugar | Calculated from 450g fruit, 450g water | 53.8 | 2.0 | 0.9 | 29.4 | 126.0 |
| Figs, dried, stewed with sugar | Calculated from 450g fruit, 450g water, 54g sugar | 50.1 | 1.9 | 0.8 | 34.3 | 143.0 |
| Figs, dried | Analysis and literature sources; whole fruit | 16.8 | 3.6 | 1.6 | 52.9 | 227.0 |
| Figs, raw | Analysis and literature sources; whole green fruit | 84.6 | 1.3 | 0.3 | 9.5 | 43.0 |
| Feijoa | Ref. 8; flesh only | 85.0 | 0.9 | 0.5 | 10.3 | 47.0 |
| Figs, ready-to-eat | 6 samples; semi-dried | 23.6 | 3.3 | 1.5 | 48.6 | 209.0 |
| Elderberries | Refs. 3, 7; whole fruit | 80.3 | 0.7 | 0.5 | 7.4 | 35.0 |
| Mint, dried | 10 samples and calculation from fresh | 11.3 | 24.8 | 4.6 | 34.6 | 279.0 |
| Pepper, black | Ref. 6, Ref. Marsh et al. (1977) | 10.5 | 10.9 | 3.3 | N | N |
| Parsley, dried | Ref. 6 | 9.0 | 15.8 | 7.0 | 14.5 | 181.0 |
| Parsley, fresh | IFR; tough stalks removed | 83.1 | 3.0 | 1.3 | 2.7 | 34.0 |
| Paprika | Ref. 6. Ref. Marsh et al. (1977) | 9.5 | 14.8 | 13.0 | 34.9 | 289.0 |
| Oregano, dried, ground | Ref. 6 | 7.2 | 11.0 | 10.3 | 49.5 | 306.0/td> |
| Oregano, fresh | 4 samples and calculation from dried | 81.8 | 2.2 | 2.0 | 9.7 | 66.0 |
| Pepper, cayenne, ground | Literature sources | 8.1 | 12.0 | 17.3 | 31.7 | 318.0 |
| Mustard seeds | Ref. 6 | 6.9 | 24.9 | 28.8 | N | N |
| Sage, fresh | LGC, 5 samples and calculation from dried | 66.4 | 3.9 | 4.6 | 15.6 | 119.0 |
| Mint, fresh | Literature sources | 86.4 | 3.8 | 0.7 | 5.3 | 43.0 |
| Marjoram, dried | Ref. 6 | 7.6 | 12.7 | 7.0 | 42.5 | 271.0 |
| Mace, ground | Ref. 6 | 8.2 | 6.7 | 32.4 | N | N |
| Liquorice powder | Ref. 2 | 9.2 | 6.3 | 1.7 | N | N |
| Nutmeg, ground | Ref. 6 Marsh et al. (1977) | 6.2 | 5.8 | 36.3 | N | N |
| Ginger, ground | 3 samples and ref. 6 | 9.4 | 7.4 | 3.3 | 60.0 | 284.0 |
| Betel leaves, fresh | Refs. 2, 10 | 81.9 | 6.4 | 0.1 | 8.6 | 61.0 |
| Mixed herbs, dried | Recipe; Equal quantities of Marjoram, Parsley, Sage and Thyme | 8.1 | 12.1 | 8.5 | 36.3 | 261.0 |
| Turmeric, ground | Literature sources | 9.9 | 6.7 | 7.0 | N | N |
| Thyme, dried, ground | Ref. 6, Marsh et al. (1977) | 7.8 | 9.1 | 7.4 | 45.3 | 276.0 |
| Thyme, fresh | LGC, 4 samples and calculation from dried | 69.3 | 3.0 | 2.5 | 15.1 | 95.0 |
| Rosemary, dried | Ref. 6, Marsh et al. (1977) | 9.3 | 4.9 | 15.2 | 46.4 | 331.0 |
| Tarragon, fresh | LGC, 5 samples and calculation from dried | 86.3 | 3.4 | 1.1 | 6.3 | 49.0 |
| Pepper, white | Ref. 6, Marsh et al. (1977) | 11.4 | 10.4 | 2.1 | N | N |
| Mixed spices | Recipe, equal quantities of curry powder, garam masala, paprika and chilli powder | 9.0 | 13.1 | 13.9 | N | N |
| Tamarind leaves, fresh | Ref. 3 | 70.5 | 5.8 | 2.1 | 18.2 | 115.0 |
| Sage, dried, ground | Ref. 6, Marsh et al. (1977) | 8.0 | 10.6 | 12.7 | 42.7 | 315.0 |
| Saffron | Ref. 6 | 11.9 | 11.4 | 5.9 | 61.5 | 310.0 |
| Tamarind pulp | Flesh only, no seeds or shell; literature sources | 25.8 | 3.2 | 0.3 | 64.5 | 273.0 |
| Rosemary, fresh | LGC, 7 samples and calculation from dried | 73.6 | 1.4 | 4.4 | 13.5 | 99.0 |
| Tarragon, dried, ground | Ref. 6 | 7.7 | 22.8 | 7.2 | 42.8 | 295.0 |
| Basil, dried, ground | Ref. 6 | 6.4 | 14.4 | 4.0 | 43.2 | 251.0 |
| Allspice, ground | Ref. 6 | 8.5 | 6.1 | 8.7 | N | N |
| Anise seeds | Ref. 6 | 9.5 | 17.6 | 15.9 | N | N |
| Cardamom, ground | Literature sources | 8.3 | 10.8 | 6.7 | N | N |
| Basil, fresh | LGC, 6 samples and refs. 7, 10 | 88.0 | 3.1 | 0.8 | 5.1 | 40.0 |
| Ginger, fresh | Literature sources | 85.7 | 1.7 | 0.7 | 9.5 | 49.0 |
| Bay leaf, dried | Ref. 6 | 5.4 | 7.6 | 8.4 | 48.6 | 313.0 |
| Caraway seeds | Ref. 6 | 9.9 | 19.8 | 14.6 | N | N |
| Celery seeds | Ref. 6 | 6.0 | 18.1 | 25.3 | N | N |
| Chervil, dried | Ref. 6 | 7.2 | 23.2 | 3.9 | 37.8 | 237.0 |
| Chilli powder | Ref. 6, Marsh et al. (1977) | 7.8 | 12.3 | 16.8 | N | N |
| Chinese 5 spice | Calcd. from recipe | 9.1 | 9.5 | 8.7 | N | N |
| Chives, fresh | Literature sources | 91.0 | 2.8 | 0.6 | 1.7 | 23.0 |
| Cinnamon, ground | Ref. 6, Marsh et al. (1977) | 9.5 | 3.9 | 3.2 | N | N |
| Cloves, dried | Literature sources | 6.9 | 6.0 | 20.1 | N | N |
| Fennel seeds | Ref. 6 | 8.8 | 15.8 | 14.9 | N | N |
| Asafoetida | Resin from root of Ferula plant. Ref. 3 | 16.0 | 4.0 | 1.1 | N | N |
| Coriander leaves, fresh | Literature sources | 92.8 | 2.4 | 0.6 | 1.8 | 20.0 |
| Garlic powder | Ref. 6 and calculation from fresh | 6.5 | 18.7 | 1.2 | 42.7 | 246.0 |
| Fenugreek seeds | Literature sources | 9.5 | 23.8 | 7.4 | N | N |
| Dill seeds | Ref. 6 | 7.7 | 16.0 | 14.5 | N | N |
| Dill, dried | Literature sources | 7.3 | 19.9 | 4.4 | 42.2 | 253.0 |
| Dill, fresh | LGC, 6 samples and literature sources | 83.9 | 3.7 | 0.8 | 0.9 | 25.0 |
| Curry powder, mixed flavours | Homemade; ref. 8 | 9.0 | 13.0 | 13.9 | 34.7 | 316.0 |
| Curry powder | 2 retail samples | 8.5 | 9.5 | 10.8 | 26.1 | 233.0 |
| Curry leaves, fresh | Refs. 3, 10 | 68.4 | 7.9 | 1.3 | 13.3 | 97.0 |
| Cumin seeds | Literature sources | 8.1 | 17.8 | 18.2 | N | N |
| Coriander seeds | Ref. 6 | 8.9 | 12.4 | 17.8 | N | N |
| Coriander leaves, dried | Ref. 6 | 7.3 | 21.8 | 4.8 | 41.7 | 279.0 |
| Garam masala | Ref. 8, Whadon et al. (1983) | 10.1 | 15.6 | 15.1 | 45.2 | 379.0 |
| Baby meal, fish based, canned/bottled | 4 varieties including fisherman's pie | N | 3.4 | 3.1 | 9.3 | 76.0 |
| Baby, pour over sauce, vegetable based, canned/bottled | 2 varieties (creamy vegetable, and tomato) | 85.1 | 1.6 | 1.6 | 11.4 | 64.0 |
| Baby desset, yogurt, fruit, canned/bottled | 7 varieties including apple, banana and strawberry | N | 1.3 | 0.9 | 13.8 | 65.0 |
| Baby desserts, fruit and milk based, canned/bottled | 8 varieties including fruit fool and fruit custard | N | 1.8 | 1.9 | 14.2 | 78.0 |
| Baby desserts, fruit, canned/bottled | 21 varieties | N | 0.5 | 0.2 | 15.4 | 62.0 |
| Baby desserts, fromage frais, fruit, canned/bottled | Assorted varieties including tropical fruit, mandarin and blackcurrant | N | 1.2 | 1.9 | 10.5 | 61.0 |
| Baby desserts, cereal and milk based, canned/bottled | 9 varieties including chocolate pudding, egg custard and rice pudding | N | 3.0 | 2.6 | 13.2 | 85.0 |
| Baby, pour over sauce, meat based, canned/bottled | 3 varieties (beef, beef and vegetable and chicken) | 85.9 | 2.6 | 2.1 | 10.0 | 67.0 |
| Baby meal, vegetable based, canned/bottled | 18 varieties including vegetable casserole, vegetable risotto and lentil bake | N | 2.5 | 2.3 | 9.8 | 67.0 |
| Baby meal, pasta based meal, canned/bottled | 5 varieties including spaghetti bolognese and spaghetti hoops and sausage | N | 3.1 | 3.0 | 8.5 | 71.0 |
| Baby meal, egg/cheese based, canned/bottled | 5 varieties including caulifower cheese, vegetable and egg savouries | N | 3.7 | 3.4 | 9.7 | 82.0 |
| Baby meal, meat based, canned/bottled | 8 varieties including beef and vegetable casserole, Lancashire hotpot and cauliflower with lamb | N | 3.4 | 3.0 | 8.6 | 73.0 |
| Baby meal, poultry based, canned/bottled | 18 varieties including chicken and vegetable casserole, chicken supreme, chicken risotto and farmhouse vegetables and turkey | N | 3.5 | 3.0 | 8.8 | 74.0 |
| Baby dessets, yogurt, fruit, instant/granulated/ reconstituted | Calculated from 1g of product to 2.5ml water | N | 3.7 | 2.4 | 20.7 | 114.0 |
| Baby desserts, yogurt, fruit, instant/granulated | 4 varieties including apricot, banana and strawberry | N | 13.1 | 8.4 | 72.3 | 399.0 |
| Baby dessert, fruit, instant/granulated, reconstituted | Calculated from 1g of product to 2.5ml water | N | 3.1 | 2.0 | 21.8 | 112.0 |
| Baby desserts, fruit, instant/granulated | 7 varieties including fruit cocktail and fruit salad | N | 10.7 | 6.9 | 76.4 | 391.0 |
| Baby dessets, cereal and milk based, instant/granulated reconstituted | Calculated from 1g of product to 2.5ml water | N | 3.9 | 2.3 | 20.6 | 113.0 |
| Baby dessert, cereal and milk based, instant/granulated | 7 varieties including rice pudding and semolina with honey | N | 13.5 | 8.0 | 72.0 | 396.0 |
| Baby pour over sauce, vegetable based, instant/granulated, reconstituted | Calculated from 1g product to 3ml water | N | 3.0 | 2.2 | 18.4 | 100.0 |
| Baby meal, vegetable based, instant/granulated | 7 varieties including vegetable bake, vegetable casserole and vegetable hotpot | N | 15.3 | 8.5 | 66.4 | 387.0 |
| Baby meal, poultry based, instant/granulated, reconstituted | Calculated from 1g of product to 3ml water | N | 4.3 | 2.1 | 16.4 | 97.0 |
| Baby meal, poultry based, instant/granulated | 4 varieties including chicken casserole and chicken and country vegetables | N | 17.1 | 8.2 | 65.6 | 388.0 |
| Baby meal, egg/cheese based, instant/granulated, reconstituted | Calculated from 1g of product to 3ml water | N | 3.6 | 2.5 | 16.8 | 100.0 |
| Baby meal, egg/cheese based, instant/granulated | 7 varieties including cauliflower cheese, cheese and spinach mornay and egg savoury | N | 14.3 | 10.0 | 67.3 | 400.0 |
| Baby meal, meat based, instant granulated, reconstituted | Calculated from 1g of product to 3ml water | N | 4.1 | 2.0 | 16.7 | 97.0 |
| Baby meal, meat based, instant/granulated | 6 varieties including beef casserole, cottage pie and vegetables and lamb | N | 16.4 | 8.0 | 66.7 | 388.0 |
| Baby meal, vegetable based, instant/granulated, reconstituted | Calculated from 1g of product to 3ml water | N | 3.8 | 2.1 | 16.6 | 97.0 |
| Baby, pour over sauce, vegetable based, instant/granulated | Assorted varieties including cheese, tomato and white sauces | N | 12.0 | 8.7 | 73.4 | 402.0 |
| Ham | 10 samples, 9 brands; loose and prepacked including honey roast and smoked Ham. Added water 10-15% | 73.2 | 18.4 | 3.3 | 1.0 | 107.0 |
| Bacon rashers, back, 'tendersweet', grilled | 10 samples; smoked and unsmoked, loose and prepacked British bacon | 55.4 | 26.4 | 11.9 | Trace | 213.0 |
| Bacon rashers, middle, raw | 9 samples; smoked and unsmoked, loose and prepacked British and Danish bacon | 59.9 | 15.2 | 20.0 | 0.0 | 241.0 |
| Bacon rashers, middle, fried | 9 samples; smoked and unsmoked, loose and prepacked British and Danish bacon | 43.6 | 23.4 | 28.5 | 0.0 | 350.0 |
| Bacon rashers, middle, grilled | 9 samples; smoked and unsmoked, loose and prepacked British and Danish bacon | 47.8 | 24.8 | 23.1 | 0.0 | 307.0 |
| Bacon rashers, streaky, raw | 10 samples; smoked and unsmoked, loose and prepacked British and Danish bacon | 57.3 | 15.8 | 23.6 | 0.0 | 276.0 |
| Bacon rashers, streaky, grilled | 10 samples; smoked and unsmoked, loose and prepacked British and Danish bacon | 44.0 | 23.8 | 26.9 | 0.0 | 337.0 |
| Ham, gammon joint, raw | 10 samples; smoked and unsmoked, prepacked British and Danish gammon | 68.6 | 17.5 | 7.5 | 0.0 | 138.0 |
| Bacon rashers, back, sweetcure, grilled | 9 samples; smoked and unsmoked, loose and prepacked British and Danish bacon | 52.8 | 23.8 | 17.4 | 1.6 | 258.0 |
| Ham, gammon rashers, grilled | 5 samples; unsmoked British gammon | 58.2 | 27.5 | 9.9 | 0.0 | 199.0 |
| Bacon rashers, streaky, fried | 10 samples; smoked and unsmoked, loose and prepacked British and Danish bacon | 45.1 | 23.8 | 26.6 | 0.0 | 335.0 |
| Ham, gammon joint, boiled | 10 samples; smoked and unsmoked, prepacked British and Danish gammon | 61.2 | 23.3 | 12.3 | 0.0 | 204.0 |
| Bacon rashers, back, dry-fried | 10 samples; smoked and unsmoked, loose and prepacked British, Danish and Dutch bacon | 49.7 | 24.2 | 22.0 | 0.0 | 295.0 |
| Bacon, fat only, raw, average | Fat from five different cuts | 12.8 | 4.8 | 80.9 | 0.0 | 747.0 |
| Bacon loin steaks, grilled | 7 samples; smoked and unsmoked, loose and prepacked Danish bacon | 60.6 | 25.9 | 9.7 | 0.0 | 191.0 |
| Bacon rashers, back, smoked, grilled | 9 samples; loose and prepacked British and Danish bacon | 50.5 | 23.4 | 22.1 | 0.0 | 293.0 |
| Bacon rashers, back, raw | 10 samples; smoked and unsmoked, loose and prepacked British, Danish and Dutch bacon | 63.9 | 16.5 | 16.5 | 0.0 | 215.0 |
| Bacon rashers, back, grilled | 15 samples; smoked and unsmoked, loose and prepacked British, Danish and Dutch bacon | 50.4 | 23.2 | 21.6 | 0.0 | 287.0 |
| Bacon rashers, back, grilled crispy | 10 samples; smoked and unsmoked, loose and prepacked British, Danish and Dutch bacon | 37.8 | 36.0 | 18.8 | 0.0 | 313.0 |
| Bacon rashers, back, fat trimmed, raw | 24 samples, back fat removed. MLC data and calculation from No 8 | 69.5 | 18.8 | 6.7 | 0.0 | 136.0 |
| Bacon rashers, back, microwaved | 15 samples; smoked and unsmoked, loose and prepacked British, Danish and Dutch bacon | 45.5 | 24.2 | 23.3 | 0.0 | 307.0 |
| Bacon rashers, back, dry-cured, grilled | 7 samples; smoked and unsmoked, loose and prepacked British and Irish bacon | 50.7 | 28.4 | 15.9 | 0.0 | 257.0 |
| Bacon rashers, back, reduced salt, grilled | 6 samples; smoked and unsmoked, loose and prepacked British and Danish bacon | 51.6 | 24.1 | 20.6 | 0.0 | 282.0 |
| Bacon rashers, back, fat trimmed, grilled | 15 samples; smoked and unsmoked, loose and prepacked British, Danish and Dutch bacon, back fat removed | 56.2 | 25.7 | 12.3 | 0.0 | 214.0 |
| Bacon, fat only, cooked, average | Fat from five different cuts | 13.8 | 9.3 | 72.8 | 0.0 | 692.0 |
| Beef, sirloin steak, fried, lean and fat | Calculated from 82% lean and 16% fat | 56.6 | 26.8 | 14.0 | 0.0 | 233.0 |
| Beef, sirloin steak, grilled rare, lean | 10 samples | 67.2 | 26.4 | 6.7 | 0.0 | 166.0 |
| Beef, sirloin steak, grilled rare, lean and fat | Calculated from 83% lean and 16% fat | 61.7 | 25.1 | 12.8 | 0.0 | 216.0 |
| Beef, sirloin steak, grilled medium-rare, lean | 19 samples | 63.9 | 26.6 | 7.7 | 0.0 | 176.0 |
| Beef, sirloin steak, grilled well-done, lean and fat | Calculated from 86% lean and 13% fat | 52.7 | 31.8 | 14.4 | 0.0 | 257.0 |
| Beef, sirloin steak, grilled medium-rare, lean and fat | Calculated from 86% lean and 12% fat | 58.9 | 24.8 | 12.6 | 0.0 | 213.0 |
| Beef, sirloin steak, fried, lean | 10 samples | 61.8 | 28.8 | 8.2 | 0.0 | 189.0 |
| Beef, silverside, salted, raw, lean | Calculated from 80% lean and 19% fat | 72.0 | 19.2 | 7.0 | 0.0 | 140.0 |
| Beef, sirloin steak, grilled well-done, lean | 10 samples | 55.7 | 33.9 | 9.9 | 0.0 | 225.0 |
| Beef, silverside, raw, lean | 10 samples | 72.2 | 23.8 | 4.3 | 0.0 | 134.0 |
| Beef, sirloin steak, raw, lean and fat | Calculated from 80% lean and 18% fat | 64.5 | 21.6 | 12.7 | 0.0 | 201.0 |
| Beef, sirloin steak, raw, lean | 10 samples | 71.5 | 23.5 | 4.5 | 0.0 | 135.0 |
| Beef, sirloin joint, roasted, lean and fat | Calculated from 82% lean and 16% fat | 54.5 | 29.8 | 12.6 | 0.0 | 233.0 |
| Beef, sirloin joint, roasted, lean | 10 samples | 59.2 | 32.4 | 6.5 | 0.0 | 188.0 |
| Beef, silverside, salted, boiled, lean and fat | Calculated from 88% lean and 11% fat | 56.5 | 27.9 | 12.5 | 0.0 | 224.0 |
| Beef, silverside, salted, raw, lean and fat | Calculated from 80% lean and 19% fat | 63.1 | 16.3 | 18.0 | 0.0 | 227.0 |
| Beef, silverside, pot-roasted, lean and fat | Calculated from 85% lean and 14% fat | 54.0 | 31.0 | 13.7 | 0.0 | 247.0 |
| Beef, silverside, pot-roasted, lean | 10 samples | 58.9 | 34.0 | 6.3 | 0.0 | 193.0 |
| Beef, silverside, raw, lean and fat | Calculated from 80% lean and 18% fat | 62.5 | 20.4 | 14.8 | 0.0 | 215.0 |
| Beef, sirloin steak, from steakhouse, lean | 7 samples | 62.5 | 31.5 | 5.1 | 0.0 | 172.0 |
| Beef, average, trimmed lean, raw | LGC; average of 10 different cuts | 71.9 | 22.5 | 4.3 | 0.0 | 129.0 |
| Beef, silverside, salted, boiled, lean | Calculated from 88% lean and 11% fat | 60.4 | 30.4 | 6.9 | 0.0 | 184.0 |
| Beef, topside, microwaved, lean and fat | Calculated from 89% lean and 11% fat | 56.8 | 32.1 | 11.1 | 0.0 | 228.0 |
| Beef, rump steak, lean only, grilled | 10 samples | 62.9 | 31.0 | 5.9 | 0.0 | 177.0 |
| Beef, rump steak, lean only, fried | 10 samples | 61.7 | 30.9 | 6.6 | 0.0 | 183.0 |
| Beef, rump steak, lean and fat, fried | Calculated from 87% lean and 12% fat | 57.2 | 28.4 | 12.7 | 0.0 | 228.0 |
| Beef, rump steak, lean and fat, raw | Calculated from 88% lean and 11% fat | 68.2 | 20.7 | 10.1 | 0.0 | 174.0 |
| Beef, mince, stewed | 10 samples | 64.4 | 21.8 | 13.5 | 0.0 | 209.0 |
| Beef, mince, raw | 10 samples | 62.0 | 19.7 | 16.2 | 0.0 | 225.0 |
| Beef, stewing steak, stewed, lean and fat | Calculated from 84% lean and 14% fat | 59.4 | 29.2 | 9.6 | 0.0 | 203.0 |
| Beef, topside, roasted well-done, lean and fat | Calculated from 88% lean and 11% fat | 53.0 | 32.8 | 12.5 | 0.0 | 244.0 |
| Beef, rump steak, strips, stir-fried, lean and fat | Calculated from 86% lean and 13% fat | 53.8 | 29.7 | 14.4 | 0.0 | 248.0 |
| Beef, topside, roasted well-done, lean | 10 samples | 56.9 | 36.2 | 6.3 | 0.0 | 202.0 |
| Beef, topside, roasted medium-rare, lean | 10 samples | 62.2 | 32.2 | 5.1 | 0.0 | 175.0 |
| Beef, sirloin steak, from steakhouse, lean and fat | Calculated from 85% lean and 14% fat | 58.3 | 29.6 | 10.7 | 0.0 | 215.0 |
| Beef, topside, microwaved, lean | 10 samples | 60.6 | 35.0 | 4.6 | 0.0 | 181.0 |
| Beef, topside, raw, lean and fat | Calculated from 84% lean and 15% fat | 65.8 | 20.4 | 12.9 | 0.0 | 198.0 |
| Beef, topside, raw, lean | 10 samples | 72.8 | 23.0 | 2.7 | 0.0 | 116.0 |
| Beef, stewing steak, frozen, stewed, lean | 10 samples | 61.4 | 29.7 | 8.5 | 0.0 | 195.0 |
| Beef, stewing steak, stewed, lean | 10 samples | 61.6 | 32.0 | 6.3 | 0.0 | 185.0 |
| Beef, stewing steak, pressure cooked, lean and fat | Calculated from 89% lean and 10% fat | 56.3 | 34.0 | 9.0 | 0.0 | 217.0 |
| Beef, stewing steak, pressure cooked, lean | 10 samples | 58.2 | 35.1 | 6.5 | 0.0 | 199.0 |
| Beef, stewing steak, raw, lean and fat | Calculated from 90% lean and 9% fat | 70.1 | 22.1 | 6.4 | 0.0 | 146.0 |
| Beef, stewing steak, raw, lean | 10 samples | 73.4 | 22.6 | 3.5 | 0.0 | 122.0 |
| Beef, topside, roasted medium-rare, lean and fat | Calculated from 87% lean and 12% fat | 57.6 | 29.9 | 11.4 | 0.0 | 222.0 |
| Beef, braising steak, slow cooked, lean | 10 samples | 60.0 | 31.4 | 7.9 | 0.0 | 197.0 |
| Beef, fillet steak, grilled, lean and fat | Calculated from 97% lean and 3% fat | 61.6 | 28.7 | 9.5 | 0.0 | 200.0 |
| Beef, fillet steak, grilled, lean | 20 samples | 62.6 | 29.1 | 8.0 | 0.0 | 188.0 |
| Beef, fillet steak, fried, lean and fat | Calculated from 96% lean and 4% fat | 61.9 | 28.0 | 8.9 | 0.0 | 192.0 |
| Beef, fillet steak, fried, lean | 16 samples | 62.6 | 28.2 | 7.9 | 0.0 | 184.0 |
| Beef, fillet steak, raw, lean and fat | Calculated from 94% lean and 6% fat | 70.7 | 20.9 | 7.9 | 0.0 | 155.0 |
| Beef, fillet steak, raw, lean | 17 samples | 72.3 | 21.2 | 6.1 | 0.0 | 140.0 |
| Beef, brisket, boiled, lean and fat | Calculated from 82% lean and 15% fat | 51.7 | 27.8 | 17.4 | 0.0 | 268.0 |
| Beef, brisket, boiled, lean | 10 samples | 57.2 | 31.4 | 11.0 | 0.0 | 225.0 |
| Beef, brisket, raw, lean and fat | Calculated from 79% lean and 19% fat | 61.8 | 18.4 | 16.0 | 0.0 | 218.0 |
| Beef, fillet steak, from steakhouse, lean | 7 samples | 64.0 | 28.7 | 7.0 | 0.0 | 178.0 |
| Beef, braising steak, slow cooked, lean and fat | Calculated from 88% lean and 10% fat | 57.1 | 29.0 | 11.2 | 0.0 | 217.0 |
| Beef, braising steak, braised, lean | 10 samples | 55.5 | 34.4 | 9.7 | 0.0 | 225.0 |
| Beef, braising steak, braised, lean and fat | Calculated from 90% lean and 9% fat | 53.1 | 32.9 | 12.7 | 0.0 | 246.0 |
| Beef, braising steak, raw, lean and fat | Calculated from 92% lean and 7% fat | 69.4 | 20.7 | 8.6 | 0.0 | 160.0 |
| Beef, average, fat, cooked | LGC; average of 8 different cuts | 33.6 | 15.5 | 52.3 | 0.0 | 533.0 |
| Beef, average, extra trimmed fat, raw | MLC; weighted average of 13 different cuts | 20.9 | 6.8 | 72.2 | 0.0 | 677.0 |
| Beef, average, trimmed fat, raw | LGC; average of 10 different cuts | 35.0 | 18.9 | 53.6 | 0.0 | 558.0 |
| Beef, average, extra trimmed lean, raw | MLC; weighted average of 13 different cuts | 72.5 | 21.6 | 5.1 | 0.0 | 132.0 |
| Beef, salted, dried, raw | Ref. Wu Leung et al. (1968) | 29.4 | 55.4 | 1.5 | 0.0 | 250.0 |
| Beef, rump steak, strips, stir-fried, lean | 10 samples | 57.9 | 32.3 | 8.8 | 0.0 | 208.0 |
| Beef, stewing steak, frozen, stewed, lean and fat | Calculated from 85% lean and 13% fat | 58.9 | 26.9 | 11.6 | 0.0 | 212.0 |
| Beef, brisket, raw, lean | 10 samples | 71.0 | 21.1 | 6.1 | 0.0 | 139.0 |
| Beef, mince, extra lean, stewed | 17 samples | 66.6 | 24.7 | 8.7 | 0.0 | 177.0 |
| Beef, rump steak, from steakhouse, lean | 10 samples | 63.0 | 29.8 | 4.7 | 0.0 | 162.0 |
| Beef, rump steak, from steakhouse, lean and fat | Calculated from 85% lean and 14% fat | 57.9 | 27.5 | 11.4 | 0.0 | 213.0 |
| Beef, braising steak, raw, lean | 10 samples | 72.1 | 21.8 | 5.7 | 0.0 | 139.0 |
| Beef, fillet steak, from steakhouse, lean and fat | Calculated from 85% lean and 14% fat | 63.5 | 28.5 | 7.8 | 0.0 | 184.0 |
| Beef, rump steak, barbecued, lean and fat | Calculated from 91% lean and 8% fat | 59.3 | 29.5 | 9.4 | 0.0 | 203.0 |
| Beef, rump steak, barbecued, lean | 10 samples | 62.4 | 31.2 | 5.7 | 0.0 | 176.0 |
| Beef, mince patties, barbecued | 10 samples | 54.5 | 29.6 | 16.2 | 0.0 | 264.0 |
| Beef, mince, extra lean, raw | 10 samples | 68.1 | 21.9 | 9.6 | 0.0 | 174.0 |
| Beef, mince, frozen, stewed | 10 samples | 65.5 | 19.3 | 14.1 | 0.0 | 204.0 |
| Beef, mince, microwaved | 10 samples | 55.3 | 26.4 | 17.5 | 0.0 | 263.0 |
| Beef, fore-rib/rib-roast, roasted, lean and fat, weighed with bone | Calculated from 18-034 | 41.8 | 24.4 | 17.1 | 0.0 | 252.0 |
| Beef, fore-rib/rib-roast, raw, lean and fat | Calculated from 75% lean and 25% fat | 61.4 | 18.8 | 19.8 | 0.0 | 253.0 |
| Beef, flank, pot-roasted, lean | 6 samples | 53.7 | 31.8 | 14.0 | 0.0 | 253.0 |
| Beef, rump steak, raw, lean | 10 samples | 72.7 | 22.0 | 4.1 | 0.0 | 125.0 |
| Beef, flank, raw, lean | 6 samples | 68.8 | 22.7 | 9.3 | 0.0 | 175.0 |
| Beef, fore-rib/rib-roast, roasted, lean and fat | Calculated from 78% lean and 22% fat | 49.8 | 29.1 | 20.4 | 0.0 | 300.0 |
| Beef, flank, raw, lean and fat | Calculated from 76% lean and 23% fat | 60.2 | 19.7 | 20.8 | 0.0 | 266.0 |
| Beef, fore-rib/rib-roast, raw, lean | 10 samples | 71.7 | 21.5 | 6.5 | 0.0 | 145.0 |
| Beef, flank, pot-roasted, lean and fat | Calculated from 76% lean and 21% fat | 47.4 | 27.1 | 22.3 | 0.0 | 309.0 |
| Beef, fore-rib/rib-roast, microwaved, lean | 10 samples | 52.0 | 35.0 | 11.4 | 0.0 | 243.0 |
| Beef, fore-rib/rib-roast, microwaved, lean and fat | Calculated from 78% lean and 22% fat | 46.8 | 30.4 | 20.5 | 0.0 | 306.0 |
| Beef, fore-rib/rib-roast, microwaved, lean and fat, weighed with bone | Calculated from no. 31 | 38.8 | 25.2 | 17.0 | 0.0 | 254.0 |
| Beef, fore-rib/rib-roast, roasted, lean | 10 samples | 55.9 | 33.3 | 11.4 | 0.0 | 236.0 |
| Chicken, meat, average, roasted | Calculated from 46% light meat and 54% dark meat from fresh and frozen chicken | 65.3 | 27.3 | 7.5 | 0.0 | 177.0 |
| Chicken, skin, dry, roasted/grilled | 34 samples; crisply roasted | 31.1 | 21.5 | 46.1 | 0.0 | 501.0 |
| Chicken, dark meat, roasted | 19 samples of a mixture of fresh and frozen chicken | 63.9 | 24.4 | 10.9 | 0.0 | 196.0 |
| Chicken, skin, moist, roasted/grilled | 32 samples | 41.6 | 17.0 | 42.6 | 0.0 | 452.0 |
| Chicken, portions, deep-fried, meat and skin, weighed with bone | Calculated from 18-327 | 38.2 | 18.6 | 11.6 | 0.0 | 179.0 |
| Chicken, light meat, roasted | 19 samples of a mixture of fresh and frozen chicken | 66.9 | 30.2 | 3.6 | 0.0 | 153.0 |
| Chicken, portions, deep-fried, meat and skin | 10 samples of wing quarters, leg quarters and chicken halves from fish and chip shops | 55.5 | 26.9 | 16.8 | 0.0 | 259.0 |
| Chicken, breast, grilled, meat and skin | Calculated from 92% light meat and 8% skin from fresh and frozen chicken | 64.8 | 28.9 | 6.4 | 0.0 | 173.0 |
| Chicken, breast, grilled with skin, meat only | 17 samples | 68.0 | 29.8 | 3.1 | 0.0 | 147.0 |
| Chicken, drumsticks, roasted, meat only | 20 samples of a mixture of fresh and frozen drumsticks | 66.2 | 26.6 | 5.1 | 0.0 | 152.0 |
| Whole chicken, corn-fed, roasted, meat and skin, weighed with bone | Calculated from 18-346 | 37.0 | 14.4 | 7.9 | 0.0 | 129.0 |
| Chicken, breast, grilled without skin, meat only | 10 samples | 66.6 | 32.0 | 2.2 | 0.0 | 148.0 |
| Chicken, wing quarter, casseroled, meat and skin, weighed with bone | Calculated from 18-321 | 42.9 | 16.3 | 8.4 | 0.0 | 141.0 |
| Chicken, breast, strips, stir-fried | 10 samples | 65.9 | 29.7 | 4.6 | 0.0 | 161.0 |
| Whole chicken, roasted, meat and skin, weighed with bone | Calculated from 18-341 | 38.6 | 16.6 | 7.9 | 0.0 | 138.0 |
| Chicken, drumsticks, casseroled, meat and skin | Calculated from 85% dark meat and 15% skin from fresh and frozen chicken | 63.7 | 22.3 | 14.2 | 0.0 | 217.0 |
| Chicken, wing quarter, casseroled, meat and skin | Calculated from 60% light meat, 21% dark meat and 19% skin | 64.0 | 24.4 | 12.5 | 0.0 | 210.0 |
| Chicken, meat only, average, raw | Calculated from 44% light meat and 56% dark meat | 75.1 | 22.3 | 2.1 | 0.0 | 108.0 |
| Chicken, fried, meat only, takeaway | 10 samples from different outlets | 9.7 | ||||
| Chicken breast in crumbs, chilled, fried | 4 samples | 53.2 | 18.0 | 12.7 | 14.8 | 242.0 |
| Whole chicken, corn-fed, roasted, meat and skin | Calculated from 40% light meat, 43% dark meat and 17% skin | 61.7 | 24.0 | 13.2 | 0.0 | 215.0 |
| Chicken, corn-fed, roasted, meat only | Calculated from 48% light meat and 52% dark meat | 66.7 | 24.9 | 7.2 | 0.0 | 164.0 |
| Chicken, corn-fed, roasted, dark meat only | 6 samples | 66.1 | 24.0 | 9.8 | 0.0 | 185.0 |
| Chicken, drumsticks, roasted, meat and skin | Calculated from 89% dark meat and 11% skin from fresh and frozen chicken | 63.0 | 25.8 | 9.1 | 0.0 | 185.0 |
| Whole chicken, roasted, meat and skin | Calculated from 40% light meat, 47% dark meat and 13% skin from fresh and frozen chicken | 61.3 | 26.3 | 12.5 | 0.0 | 218.0 |
| Chicken, wing quarter, roasted, meat and skin, weighed with bone | Calculated from 18-339 | 31.7 | 13.1 | 7.5 | 0.0 | 120.0 |
| Chicken, wing quarter, roasted, meat and skin | 20 samples | 59.9 | 24.8 | 14.1 | 0.0 | 226.0 |
| Chicken, leg quarter, roasted, meat and skin, weighed with bone | Calculated from 18-337 | 31.1 | 10.7 | 8.6 | 0.0 | 120.0 |
| Chicken, leg quarter, roasted, meat and skin | 20 samples | 60.9 | 20.9 | 16.9 | 0.0 | 236.0 |
| Chicken, drumsticks, roasted, meat and skin, weighed with bone | Calculated from 18-335 | 39.7 | 16.2 | 5.7 | 0.0 | 116.0 |
| Chicken, corn-fed, roasted, light meat only | 6 samples | 67.4 | 25.8 | 4.2 | 0.0 | 141.0 |
| Chicken, corn-fed, raw, skin only | 6 samples | 39.8 | 10.1 | 52.7 | 0.0 | 514.0 |
| Chicken, leg quarter, casseroled, meat only | Calculated from 25% light meat and 75% dark meat from fresh and frozen chicken | 66.9 | 25.0 | 8.4 | 0.0 | 176.0 |
| Chicken, wing quarter, casseroled, meat only | Calculated from 74% light meat and 26% dark meat from fresh and frozen chicken | 67.7 | 26.9 | 6.3 | 0.0 | 164.0 |
| Chicken, dark meat, raw | 31 samples | 75.8 | 20.9 | 2.8 | 0.0 | 109.0 |
| Chicken, light meat, raw | 31 samples | 74.2 | 24.0 | 1.1 | 0.0 | 106.0 |
| Chicken, skin, raw | 25 samples | 42.7 | 9.7 | 48.3 | 0.0 | 474.0 |
| Chicken, leg quarter, raw, meat and skin | Calculated from 77% dark meat and 23% skin | 68.1 | 18.3 | 13.3 | 0.0 | 193.0 |
| Chicken, leg quarter, raw, meat and skin, weighed with bone | Calculated from 18-293 | 47.0 | 12.6 | 9.2 | 0.0 | 133.0 |
| Chicken, wing quarter, raw, meat and skin | Calculated from 65% light meat, 11% dark meat and 24% skin | 67.0 | 20.3 | 12.4 | 0.0 | 193.0 |
| Chicken, wing quarter, raw, meat and skin, weighed with bone | Calculated from 18-295 | 44.2 | 13.4 | 8.2 | 0.0 | 127.0 |
| Whole chicken, raw | Calculated from 33% light meat, 42% dark meat and 25% skin | 66.8 | 19.1 | 13.8 | 0.0 | 201.0 |
| Whole chicken, raw, weighed with bone | Calculated from 18-297 | 43.4 | 12.4 | 9.0 | 0.0 | 131.0 |
| Chicken, corn-fed, raw, dark meat only | 6 samples | 72.5 | 19.5 | 7.2 | 0.0 | 143.0 |
| Chicken, corn-fed, raw, meat only | Calculated from 54% light meat and 46% dark meat | 73.0 | 21.4 | 4.8 | 0.0 | 129.0 |
| Whole chicken, corn-fed, raw | Calculated from 42% light meat, 35% dark meat and 23% skin | 65.3 | 18.8 | 15.9 | 0.0 | 218.0 |
| Chicken, drumsticks, casseroled, meat only | Calculated from dark meat | 66.5 | 24.3 | 9.7 | 0.0 | 185.0 |
| Chicken, thighs, diced, casseroled, meat only | 10 samples of skinless thighs | 65.6 | 25.6 | 8.6 | 0.0 | 180.0 |
| Chicken, thighs, casseroled, meat and skin, weighed with bone | Calculated from 18-317 | 51.8 | 17.8 | 13.5 | 0.0 | 193.0 |
| Chicken, thighs, casseroled, meat and skin | Calculated from 77% dark meat and 23% skin from fresh and frozen chicken | 62.4 | 21.5 | 16.3 | 0.0 | 233.0 |
| Chicken, skin, casseroled | 20 samples | 48.6 | 13.4 | 39.3 | 0.0 | 407.0 |
| Chicken, leg quarter, casseroled, meat and skin, weighed with bone | Calculated from 18-314 | 40.1 | 14.4 | 8.8 | 0.0 | 137.0 |
| Chicken, corn-fed, raw, light meat only | 6 samples | 73.4 | 23.0 | 2.8 | 0.0 | 118.0 |
| Chicken, drumsticks, casseroled, meat and skin, weighed with bone | Calculated from 18-311 | 41.4 | 14.5 | 9.2 | 0.0 | 141.0 |
| Whole chicken, corn-fed, raw, weighed with bone | Calculated from 18-303 | 42.4 | 12.2 | 10.3 | 0.0 | 142.0 |
| Chicken, breast, casseroled, meat and skin, weighed with bone | Calculated from 18-308 | 59.2 | 24.2 | 7.6 | 0.0 | 165.0 |
| Chicken, breast, casseroled, meat and skin | Calculated from 90% light meat and 10% skin from fresh and frozen chicken | 65.8 | 26.9 | 8.5 | 0.0 | 184.0 |
| Chicken, breast, casseroled, meat only | Calculated from light meat from fresh and frozen chicken | 67.7 | 28.4 | 5.2 | 0.0 | 160.0 |
| Poussin, raw, meat and skin, weighed with bone | Calculated from 18-305 | 38.7 | 11.1 | 8.1 | 0.0 | 117.0 |
| Poussin, raw, meat and skin | Calculated from 34% light meat, 40% dark meat and 26% skin | 66.8 | 19.1 | 13.9 | 0.0 | 202.0 |
| Chicken, leg quarter, casseroled, meat and skin | Calculated from 21% light meat, 62% dark meat and 17% skin from fresh and frozen chicken | 63.6 | 22.9 | 13.9 | 0.0 | 217.0 |
| Duck, raw, meat only | 19 samples, meat from dressed carcase | 74.8 | 19.7 | 6.5 | 0.0 | 137.0 |
| Duck, raw, meat only, weighed with fat, skin and bone | Calculated from 18-489 | 20.9 | 5.5 | 1.8 | 0.0 | 38.0 |
| Duck, raw, meat, fat and skin | 10 samples; meat, fat and skin = 0.57 of dressed carcase | 49.7 | 13.1 | 37.3 | 0.0 | 388.0 |
| Duck, crispy, chinese style | 10 samples from chinese takeaways, seasoned roasted duck | 44.0 | 27.9 | 24.2 | 0.3 | 331.0 |
| Duck, roasted, meat only, weighed with fat, skin and bone | Calculated from 18-372 | 13.0 | 5.3 | 2.2 | 0.0 | 41.0 |
| Duck, roasted, meat only | 10 samples from dressed carcase | 62.1 | 25.3 | 10.4 | 0.0 | 195.0 |
| Duck, roasted, meat, fat and skin | 20 samples; meat, fat and skin = 0.42 of dressed carcase | 42.6 | 20.0 | 38.1 | 0.0 | 423.0 |
| Goose, raw, meat, fat and skin | 5 samples; meat, fat and skin = 0.66 of dressed carcase | 50.2 | 16.5 | 32.8 | 0.0 | 361.0 |
| Goose, roasted, meat, fat and skin | 5 samples; meat, fat and skin = 0.65 of dressed carcase | 51.1 | 27.5 | 21.2 | 0.0 | 301.0 |
| Grouse, roasted, meat only | 10 samples, meat from dressed carcase | 69.0 | 27.6 | 2.0 | 0.0 | 128.0 |
| Grouse, roasted, meat only, weighed with bone | Calculated from roast, meat only 18-377 | 31.7 | 12.7 | 0.9 | 0.0 | 59.0 |
| Hare, stewed, meat only | Meat from dressed carcase | 60.7 | 29.9 | 8.0 | 0.0 | 192.0 |
| Hare, stewed, meat only, weighed with bone | Calculated from 18-379 | 44.3 | 21.8 | 5.8 | 0.0 | 139.0 |
| Lamb, best end neck cutlets, barbecued, lean and fat, weighed with bone | Calculated from 18-105 | 35.0 | 17.5 | 19.6 | 0.0 | 246.0 |
| Lamb, breast, raw, lean | 10 samples | 66.0 | 19.6 | 11.2 | 0.0 | 179.0 |
| Lamb, best end neck cutlets, grilled, lean and fat, weighed with bone | Calculated from 18-109 | 33.2 | 17.6 | 21.0 | 0.0 | 259.0 |
| Lamb, average, trimmed fat, cooked | LGC; average of 8 different cuts | 28.3 | 15.4 | 56.3 | 0.0 | 568.0 |
| Lamb, best end neck cutlets, grilled, lean and fat | Calculated from 68% lean and 32% fat | 46.1 | 24.5 | 29.9 | 0.0 | 367.0 |
| Lamb, best end neck cutlets, grilled, lean, weighed with fat and bone | Calculated from 18-107 | 27.6 | 13.7 | 6.6 | 0.0 | 114.0 |
| Lamb, best end neck cutlets, grilled, lean | 33 samples | 57.4 | 28.5 | 13.8 | 0.0 | 238.0 |
| Lamb, breast, raw, lean and fat | Calculated from 66% lean and 33% fat | 54.8 | 16.2 | 24.7 | 0.0 | 287.0 |
| Lamb, best end neck cutlets, barbecued, lean and fat | Calculated from 73% lean and 27% fat | 48.6 | 24.3 | 27.2 | 0.0 | 342.0 |
| Lamb, best end neck cutlets, barbecued, lean, weighed with fat and bone | Calculated from 18-103 | 29.8 | 14.1 | 7.1 | 0.0 | 120.0 |
| Lamb, best end neck cutlets, barbecued, lean | 10 samples | 58.5 | 27.7 | 13.9 | 0.0 | 236.0 |
| Lamb, breast, roasted, lean | 10 samples | 54.4 | 26.7 | 18.5 | 0.0 | 273.0 |
| Lamb, best end neck cutlets, raw, lean and fat | Calculated from 66% lean and 34% fat | 53.9 | 16.3 | 27.9 | 0.0 | 316.0 |
| Lamb, average, extra trimmed fat, raw | MLC; weighted average of 7 different cuts | 15.4 | 6.5 | 77.2 | 0.0 | 721.0 |
| Lamb, average, trimmed fat, raw | LGC; average of 8 different cuts | 34.7 | 13.3 | 51.6 | 0.0 | 518.0 |
| Lamb, average, extra trimmed lean, raw | MLC; weighted average of 7 different cuts | 71.6 | 20.0 | 7.5 | 0.0 | 148.0 |
| Lamb, best end neck cutlets, raw, lean and fat, weighed with bone | Calculated from 18-101 | 39.3 | 11.9 | 20.4 | 0.0 | 231.0 |
| Lamb, shoulder, half knuckle, braised, lean and fat | Calculated from 74% lean and 26% fat | 53.7 | 22.9 | 23.4 | 0.0 | 302.0 |
| Rack of lamb, raw, lean and fat | Calculated from 69% lean and 31% fat | 57.3 | 17.3 | 23.8 | 0.0 | 283.0 |
| Lamb, stewing, pressure cooked, lean and fat | Calculated from 82% lean and 18% fat | 53.5 | 25.7 | 20.9 | 0.0 | 291.0 |
| Lamb, stewing, pressure cooked, lean | 10 samples | 56.6 | 28.7 | 14.8 | 0.0 | 248.0 |
| Lamb, stewing, raw, lean and fat, weighed with bone | Calculated from 18-182 | 42.6 | 15.1 | 8.4 | 0.0 | 136.0 |
| Lamb, stewing, raw, lean and fat | Calculated from 80% lean and 20% fat | 63.6 | 22.5 | 12.6 | 0.0 | 203.0 |
| Lamb, shoulder, whole, roasted, lean and fat, weighed with bone | Calculated from 18-180 | 38.9 | 19.5 | 17.5 | 0.0 | 235.0 |
| Lamb, shoulder, whole, roasted, lean and fat | Calculated from 78% lean and 22% fat | 50.5 | 24.7 | 22.1 | 0.0 | 298.0 |
| Lamb, shoulder, whole, roasted, lean | 10 samples | 56.9 | 27.2 | 12.1 | 0.0 | 218.0 |
| Lamb, stewing, stewed, lean and fat | Calculated from 85% lean and 15% fat | 56.1 | 24.4 | 20.1 | 0.0 | 279.0 |
| Lamb, shoulder joint, roasted, lean | 10 samples | 56.7 | 28.4 | 13.5 | 0.0 | 235.0 |
| New Zealand lamb, leg, whole, chilled, roasted, lean | 7 samples | 60.4 | 28.8 | 10.2 | 0.0 | 207.0 |
| Lamb, shoulder, half knuckle, braised, lean | 10 samples | 62.5 | 25.1 | 12.4 | 0.0 | 212.0 |
| Lamb, shoulder, half bladeside, pot-roasted, lean and fat | Calculated from 72% lean and 28% fat | 50.1 | 23.5 | 25.6 | 0.0 | 324.0 |
| Lamb, shoulder, half bladeside, pot-roasted, lean | 10 samples | 58.3 | 26.2 | 14.3 | 0.0 | 234.0 |
| Lamb, shoulder, diced, kebabs, grilled, lean and fat | Calculated from 85% lean and 15% fat | 52.1 | 28.5 | 19.3 | 0.0 | 288.0 |
| Lamb, shoulder, raw, lean and fat, weighed with bone | Calculated from 18-170 | 49.3 | 14.1 | 14.6 | 0.0 | 188.0 |
| Lamb, shoulder, raw, lean and fat | Calculated from 76% lean and 24% fat | 61.6 | 17.6 | 18.3 | 0.0 | 235.0 |
| Rack of lamb, roasted, lean and fat | Calculated from 66% lean and 34% fat | 45.5 | 23.0 | 30.1 | 0.0 | 363.0 |
| Rack of lamb, roasted, lean | 10 samples | 57.6 | 27.1 | 13.0 | 0.0 | 225.0 |
| Rack of lamb, raw, lean and fat, weighed with bone | Calculated from 18-166 | 41.3 | 12.5 | 17.1 | 0.0 | 204.0 |
| Lamb, shoulder joint, roasted, lean and fat | Calculated from 82% lean and 16% fat | 51.1 | 25.9 | 19.8 | 0.0 | 282.0 |
| New Zealand lamb, mince, frozen, stewed | 8 samples | 61.8 | 20.9 | 17.7 | 0.0 | 243.0 |
| Lamb, breast, roasted, lean and fat | Calculated from 62% lean and 36% fat | 45.5 | 22.4 | 29.9 | 0.0 | 359.0 |
| Lamb, loin chops, raw, lean and fat, weighed with bone | Calculated from 18-476 | 46.3 | 13.7 | 17.9 | 0.0 | 216.0 |
| Lamb, loin chops, grilled, lean and fat, weighed with bone | Calculated from 18-477 | 40.9 | 21.5 | 17.9 | 0.0 | 247.0 |
| Lamb, leg, whole, lean and fat, roast, medium | Calculated from 89% lean and 11% fat | 57.3 | 28.1 | 14.2 | 0.0 | 240.0 |
| Lamb, leg, average, lean and fat, raw | Calculated from 83% lean and 17% fat | 67.4 | 19.0 | 12.3 | 0.0 | 187.0 |
| Lamb, loin chops, lean and fat, grilled | Calculated from 76% lean and 24% fat | 50.5 | 26.5 | 22.1 | 0.0 | 305.0 |
| Lamb, loin chops, lean and fat, raw | Calculated from 72% lean and 28% fat | 59.3 | 17.6 | 23.0 | 0.0 | 277.0 |
| Lamb, lean only, raw, average | LGC; average of 8 different cuts | 70.6 | 20.2 | 8.0 | 0.0 | 153.0 |
| Lamb, stewing, stewed, lean | 10 samples | 58.9 | 26.6 | 14.8 | 0.0 | 240.0 |
| New Zealand lamb, shoulder, whole, frozen, roasted, lean | 9 samples | 56.3 | 27.6 | 15.6 | 0.0 | 251.0 |
| Lamb, leg, whole, lean only, roast, medium | 10 samples | 60.5 | 29.7 | 9.4 | 0.0 | 203.0 |
| New Zealand lamb, loin chops, frozen, grilled, lean and fat, weighed with bone | Calculated from 18-196 | 35.1 | 21.2 | 22.5 | 0.0 | 287.0 |
| New Zealand lamb, loin chops, frozen, grilled, lean and fat | Calculated from 75% lean and 25% fat | 44.4 | 26.9 | 28.5 | 0.0 | 364.0 |
| New Zealand lamb, loin chops, frozen, grilled, lean, weighed with fat and bone | Calculated from 18-194 | 32.2 | 18.5 | 8.1 | 0.0 | 147.0 |
| New Zealand lamb, loin chops, frozen, grilled, lean | 44 samples | 54.6 | 31.4 | 13.7 | 0.0 | 249.0 |
| New Zealand lamb, leg, whole, frozen, roasted, lean and fat, weighed with bone | Calculated from 18-192 | 41.7 | 21.2 | 10.3 | 0.0 | 178.0 |
| New Zealand lamb, leg, whole, frozen, roasted, lean and fat | Calculated from 89% lean and 11% fat | 57.2 | 29.0 | 14.1 | 0.0 | 243.0 |
| New Zealand lamb, leg, whole, frozen, roasted, lean | 10 samples | 60.0 | 30.6 | 9.3 | 0.0 | 206.0 |
| New Zealand lamb, leg, whole, frozen, raw, lean and fat, weighed with bone | Calculated from 64% lean and 12% fat | 50.8 | 15.0 | 11.1 | 0.0 | 160.0 |
| New Zealand lamb, leg, whole, chilled, roasted, lean and fat | Calculated from 92% lean and 8% fat | 58.3 | 28.0 | 13.1 | 0.0 | 230.0 |
| New Zealand lamb, shoulder, whole, frozen, roasted, lean and fat | Calculated from 75% lean and 25% fat | 47.9 | 24.6 | 27.9 | 0.0 | 350.0 |
| Lamb, leg chops, grilled, lean and fat | Calculated from 91% lean and 9% fat | 59.4 | 28.3 | 12.0 | 0.0 | 221.0 |
| Lamb, leg steaks, grilled, lean and fat | Calculated from 94% lean and 6% fat | 58.6 | 28.0 | 13.2 | 0.0 | 231.0 |
| Lamb, leg steaks, grilled, lean | 29 samples | 61.5 | 29.2 | 9.0 | 0.0 | 198.0 |
| Lamb, leg joint, roasted, lean and fat | Calculated from 90% lean and 8% fat | 56.7 | 29.7 | 13.0 | 0.0 | 236.0 |
| Lamb, leg joint, roasted, lean | 10 samples; boneless | 58.9 | 30.8 | 9.6 | 0.0 | 210.0 |
| Lamb, leg, half knuckle, pot-roasted, lean and fat, weighed with bone | Calculated from 18-129 | 42.4 | 20.5 | 10.1 | 0.0 | 173.0 |
| Lamb, leg, half knuckle, pot-roasted, lean and fat | Calculated from 89% lean and 11% fat | 58.1 | 28.1 | 13.8 | 0.0 | 237.0 |
| Lamb, leg, half knuckle, pot-roasted, lean | 10 samples | 61.3 | 29.4 | 9.3 | 0.0 | 201.0 |
| Lamb, leg, half fillet, braised, lean and fat | Calculated from 84% lean and 16% fat | 56.9 | 25.6 | 17.1 | 0.0 | 256.0 |
| Lamb, leg, whole, roasted well done, lean | 10 samples | 59.1 | 31.3 | 9.2 | 0.0 | 208.0 |
| Lamb, leg chops, grilled, lean and fat, weighed with bone | Calculated from 18-124 | 49.9 | 23.8 | 10.1 | 0.0 | 186.0 |
| Lamb, chump chops, fried, lean | 35 samples of a mixture of chops and steaks | 60.0 | 28.1 | 11.2 | 0.0 | 213.0 |
| Lamb, chump steaks, fried, lean and fat | Calculated from 80% lean and 19% fat | 51.8 | 24.8 | 20.4 | 0.0 | 283.0 |
| Lamb, chump steaks, raw, lean and fat | Calculated from 79% lean and 19% fat | 63.8 | 18.6 | 16.4 | 0.0 | 222.0 |
| Lamb, chump chops, fried, lean and fat, weighed with bone | Calculated from 18-119 | 42.4 | 20.5 | 19.3 | 0.0 | 256.0 |
| Lamb, chump chops, fried, lean and fat | Calculated from 76% lean and 24% fat | 51.1 | 24.7 | 23.2 | 0.0 | 308.0 |
| Lamb, chump chops, fried, lean, weighed with fat and bone | Calculated from 18-117 | 37.8 | 17.7 | 7.1 | 0.0 | 135.0 |
| Lamb, chump chops, raw, lean and fat, weighed with bone | Calculated from 18-115 | 54.6 | 15.9 | 16.4 | 0.0 | 211.0 |
| Lamb, chump chops, raw, lean and fat | Calculated from 77% lean and 23% fat | 62.7 | 18.3 | 18.8 | 0.0 | 242.0 |
| Lamb, neck fillet, strips, stir-fried, lean and fat | Calculated from 84% lean and 14% fat | 51.4 | 23.2 | 23.1 | 0.0 | 301.0 |
| Lamb, mince, raw | 10 samples | 67.1 | 19.1 | 13.3 | 0.0 | 196.0 |
| Lamb, leg, half fillet, braised, lean | 10 samples | 61.8 | 27.3 | 10.5 | 0.0 | 204.0 |
| Lamb, neck fillet, raw, lean and fat | Calculated from 87% lean and 12% fat | 65.8 | 18.4 | 17.6 | 0.0 | 232.0 |
| Lamb, neck fillet, slices, grilled, lean and fat | Calculated from 89% lean and 9% fat | 49.1 | 26.3 | 21.9 | 0.0 | 302.0 |
| Lamb, leg, whole, roasted well done, lean and fat | Calculated from 89% lean and 11% fat | 56.2 | 29.8 | 13.6 | 0.0 | 242.0 |
| Lamb, neck fillet, strips, stir-fried, lean | 10 samples | 55.3 | 24.4 | 20.0 | 0.0 | 278.0 |
| Lamb, neck fillet, slices, grilled, lean | 10 samples | 52.3 | 27.9 | 19.1 | 0.0 | 284.0 |
| Lamb, neck fillet, raw, lean | 10 samples | 69.6 | 19.4 | 13.9 | 0.0 | 203.0 |
| Lamb, mince, stewed | 10 samples | 62.8 | 24.4 | 12.3 | 0.0 | 208.0 |
| Lamb, loin joint, roasted, lean and fat, weighed with bone | Calculated from 18-156 | 38.3 | 18.7 | 16.6 | 0.0 | 224.0 |
| Lamb, loin joint, roasted, lean and fat | Calculated from 78% lean and 22% fat | 51.8 | 25.3 | 22.4 | 0.0 | 303.0 |
| Lamb, loin joint, roasted, lean | 10 samples | 60.4 | 28.2 | 10.7 | 0.0 | 209.0 |
| Lamb, loin joint, raw, lean and fat, weighed with bone | Calculated from 18-153 | 43.7 | 13.0 | 20.5 | 0.0 | 236.0 |
| Lamb, loin chops, microwaved, lean, weighed with fat and bone | Calculated from 18-145 | 31.7 | 18.8 | 7.3 | 0.0 | 141.0 |
| Lamb, loin joint, raw, lean and fat | Calculated from 66% lean and 34% fat | 56.7 | 16.9 | 26.6 | 0.0 | 307.0 |
| Lamb, loin chops, grilled, lean, weighed with fat and bone | Calculated from 18-141 | 36.4 | 17.8 | 6.5 | 0.0 | 130.0 |
| Lamb, loin chops, microwaved, lean | 10 samples | 54.6 | 32.4 | 12.5 | 0.0 | 242.0 |
| Lamb, loin chops, grilled, lean | 33 samples | 59.6 | 29.2 | 10.7 | 0.0 | 213.0 |
| Lamb, loin chops, microwaved, lean and fat | Calculated from 72% lean and 28% fat | 45.3 | 27.5 | 26.9 | 0.0 | 352.0 |
| Lamb, loin chops, microwaved, lean and fat, weighed with bone | Calculated from 18-147 | 37.1 | 22.5 | 22.1 | 0.0 | 289.0 |
| Lamb, loin chops, roasted, lean | 35 samples | 52.1 | 34.4 | 13.3 | 0.0 | 257.0 |
| Lamb, loin chops, roasted, lean, weighed with fat and bone | Calculated from 18-149 | 29.2 | 19.3 | 7.4 | 0.0 | 144.0 |
| Lamb, loin chops, roasted, lean and fat | Calculated from 73% lean and 27% fat | 43.8 | 29.1 | 26.9 | 0.0 | 359.0 |
| Lamb, loin chops, roasted, lean and fat, weighed with bone | Calculated from 18-151 | 38.5 | 22.4 | 20.7 | 0.0 | 316.0 |
| Chicken fricassee, reduced fat | Recipe | 78.6 | 10.3 | 4.2 | 3.2 | 101.0 |
| Duck a l'orange, including fat and skin | Recipe | 65.8 | 9.8 | 20.0 | 3.7 | 236.0 |
| Chicken korma | Recipe | 72.7 | 14.6 | 5.9 | 4.6 | 127.0 |
| Chicken risotto | Recipe | 59.5 | 9.5 | 3.5 | 25.3 | 173.0 |
| Chicken, stir-fried with mushrooms and cashew nuts | Recipe | 66.4 | 18.5 | 7.0 | 4.8 | 160.0 |
| Chicken, stir-fried with peppers in black bean sauce | Recipe | 72.1 | 19.1 | 4.2 | 2.7 | 124.0 |
| Chicken vindaloo | Recipe | 62.7 | 18.5 | 12.5 | 2.6 | 192.0 |
| Chicken vindaloo, reduced fat | Recipe | 57.9 | 19.6 | 4.1 | 2.7 | 121.0 |
| Chicken in white sauce, made with semi-skimmed milk | Recipe | 69.9 | 17.0 | 7.7 | 4.8 | 156.0 |
| Corned beef hash | Recipe | 69.4 | 10.5 | 5.9 | 12.3 | 141.0 |
| Coronation chicken, reduced fat | Recipe | 62.7 | 16.6 | 14.8 | 4.2 | 216.0 |
| Cottage pie, homemade | Recipe | 74.5 | 6.4 | 6.8 | 10.4 | 126.0 |
| Lamb biryani, reduced fat | Recipe | 66.2 | 7.6 | 4.3 | 21.9 | 150.0 |
| Duck a l'orange, excluding fat and skin | Recipe | 76.3 | 11.2 | 6.5 | 4.0 | 122.0 |
| Duck with pineapple | Recipe | 52.7 | 13.9 | 25.6 | 6.7 | 313.0 |
| Lamb biryani | Recipe | 61.9 | 7.3 | 9.7 | 20.9 | 195.0 |
| Beef and spinach curry | Recipe | 76.5 | 11.3 | 4.4 | 3.3 | 92.0 |
| Lamb kheema, reduced fat | Recipe | 72.3 | 11.4 | 9.4 | 3.2 | 142.0 |
| Lamb koftas | Recipe | 48.3 | 24.0 | 16.2 | 9.7 | 277.0 |
| Devilled kidneys | Recipe | 74.2 | 13.8 | 7.7 | 1.4 | 129.0 |
| Meat loaf, homemade | Recipe | 57.5 | 16.8 | 11.0 | 12.7 | 213.0 |
| Beefburgers, homemade, fried with bun | Recipe | 46.5 | 21.0 | 18.8 | 10.3 | 291.0 |
| Spaghetti bolognese | Recipe | 72.3 | 6.2 | 6.2 | 12.4 | 133.0 |
| Lamb rogan josh | Recipe | 68.4 | 14.4 | 9.1 | 3.9 | 149.0 |
| Beef steak pudding, homemade | Recipe | 59.0 | 11.5 | 10.1 | 18.7 | 207.0 |
| Chicken and mushroom pie, single crust, homemade | Recipe | 60.8 | 13.6 | 10.5 | 14.3 | 202.0 |
| Cornish pastie, homemade | Recipe | 46.4 | 6.7 | 17.4 | 27.8 | 287.0 |
| Lamb samosas, homemade, baked | Recipe | 46.5 | 11.2 | 17.5 | 23.1 | 288.0 |
| Beef enchiladas | Recipe | 67.2 | 9.5 | 7.6 | 11.9 | 151.0 |
| Turkey pie, single crust, homemade | Recipe | 59.7 | 13.7 | 10.5 | 14.9 | 205.0 |
| Carbonnade of Beef | Recipe | 72.5 | 12.8 | 6.5 | 5.2 | 134.0 |
| Beef curry | Recipe | 63.2 | 17.7 | 15.3 | 1.2 | 209.0 |
| Beefburgers, homemade, grilled, with bun | Recipe | 46.6 | 21.9 | 17.5 | 10.3 | 284.0 |
| Beef kheema | Recipe | 69.4 | 11.7 | 11.1 | 4.1 | 158.0 |
| Beef olives | Recipe | 71.3 | 13.9 | 11.0 | 1.6 | 159.0 |
| Beef stew, made with lean beef, homemade | Recipe | 78.0 | 12.2 | 3.1 | 4.7 | 93.0 |
| Beef stew and dumplings | Recipe | 62.5 | 10.1 | 10.0 | 15.6 | 187.0 |
| Beef Stroganoff | Recipe | 68.5 | 15.4 | 11.2 | 2.5 | 172.0 |
| Beef Wellington | Recipe | 38.4 | 15.8 | 27.6 | 16.5 | 373.0 |
| Steak and kidney pie, double crust, homemade | Recipe | 41.3 | 13.8 | 21.0 | 22.7 | 330.0 |
| Shish kebabs, with onions and peppers | Recipe | 65.8 | 12.9 | 15.2 | 4.6 | 206.0 |
| Sweet and sour pork, made with lean pork | Recipe | 65.8 | 13.2 | 6.6 | 11.3 | 162.0 |
| Sweet and sour pork, made with canned sweet and sour sauce | Recipe | 70.1 | 13.7 | 6.3 | 5.5 | 133.0 |
| Toad in the hole | Recipe | 46.7 | 12.0 | 18.9 | 19.7 | 292.0 |
| Toad in the hole, made with skimmed milk and reduced fat sausages | Recipe | 55.8 | 12.7 | 8.7 | 19.0 | 200.0 |
| Tripe and onions, stewed | Recipe | 78.0 | 8.4 | 2.7 | 9.4 | 93.0 |
| Rabbit casserole | Recipe | 79.6 | 11.4 | 4.8 | 2.2 | 97.0 |
| Pork, stir-fried with vegetables | Recipe | 73.0 | 15.9 | 6.1 | 3.5 | 134.0 |
| Pork spare ribs in black bean sauce | Recipe | 62.1 | 14.3 | 14.5 | 5.0 | 213.0 |
| Shepherd's pie | Recipe | 77.5 | 5.8 | 5.9 | 9.2 | 111.0 |
| Pork spare ribs, 'barbecue style' | Recipe | 40.1 | 20.8 | 22.2 | 4.9 | 302.0 |
| Stuffed cabbage leaves | Recipe | 78.4 | 7.0 | 4.5 | 8.3 | 100.0 |
| Stuffed peppers | Recipe | 78.0 | 6.2 | 4.4 | 9.2 | 99.0 |
| Turkey and pasta bake | Recipe | 73.6 | 11.6 | 6.3 | 7.2 | 130.0 |
| Turkey, stir-fried with vegetables | Recipe | 80.2 | 11.2 | 2.4 | 3.6 | 82.0 |
| Venison in red wine and port | Recipe | 79.9 | 9.7 | 2.5 | 3.4 | 88.0 |
| Wiener schnitzel | Recipe | 55.9 | 21.3 | 8.7 | 13.4 | 213.0 |
| Beefburgers, homemade, grilled | Recipe | 49.9 | 25.0 | 20.5 | 1.1 | 289.0 |
| Chicken fricassee | Recipe | 77.6 | 10.0 | 6.1 | 2.8 | 115.0 |
| Salmis of pheasant | Recipe | 79.1 | 10.0 | 5.7 | 2.4 | 106.0 |
| Pasta wth ham and mushroom sauce | Recipe | 76.0 | 5.5 | 5.5 | 11.6 | 115.0 |
| Lamb vindaloo | Recipe | 59.4 | 19.8 | 12.8 | 2.7 | 199.0 |
| Lamb's heart casserole | Recipe | 68.2 | 11.8 | 8.1 | 9.9 | 161.0 |
| Lemon chicken | Recipe | 68.9 | 16.7 | 6.2 | 7.1 | 149.0 |
| Liver and bacon, fried | Recipe | 52.8 | 28.8 | 14.6 | Trace | 247.0 |
| Liver and onions, stewed | Recipe | 68.3 | 14.8 | 6.9 | 5.4 | 142.0 |
| Minced beef, stewed | Recipe | 74.2 | 10.9 | 9.9 | 2.5 | 139.0 |
| Minced beef, extra lean, stewed | Recipe | 77.4 | 12.1 | 6.4 | 2.5 | 113.0 |
| Minced beef with vegetables, stewed | Recipe | 75.4 | 9.3 | 7.2 | 5.7 | 122.0 |
| Pork spare ribs in black bean sauce, weighed with bone | Recipe | 35.3 | 8.2 | 8.2 | 2.9 | 122.0 |
| Moussaka | Recipe | 76.0 | 8.5 | 8.6 | 4.5 | 128.0 |
| Pork spare ribs, 'barbecue style', homemade, weighed with bone | Recipe | 18.8 | 9.7 | 10.3 | 2.3 | 142.0 |
| Pork and apple casserole | Recipe | 76.7 | 10.9 | 2.8 | 7.5 | 100.0 |
| Pork and beef meatballs in tomato sauce | Recipe | 75.4 | 10.0 | 7.3 | 4.6 | 123.0 |
| Pork and chicken chow mein | Recipe | 80.6 | 8.5 | 1.7 | 5.8 | 72.0 |
| Coq au vin, weighed with bone | Recipe | 56.1 | 9.0 | 9.0 | 2.7 | 150.0 |
| Pork chops in mustard and cream | Recipe | 59.0 | 14.6 | 21.1 | 1.3 | 273.0 |
| Pork chops in mustard and cream, weighed with bone | Recipe calc from 19-418 | 52.0 | 12.8 | 18.5 | 1.1 | 239.0 |
| Pork and pineapple kebabs | Recipe | 66.6 | 14.4 | 9.9 | 5.9 | 170.0 |
| Lamb stir-fried with vegetables | Recipe | 62.2 | 16.4 | 18.4 | 2.0 | 242.0 |
| Minced lamb, stewed | Recipe | 76.9 | 10.6 | 8.5 | 2.8 | 129.0 |
| Cottage/Shepherd's pie, homemade | Recipe | 74.4 | 6.4 | 6.8 | 10.4 | 126.0 |
| Tagliatelle with ham, mushroom and cheese, chilled/frozen/longlife, reheated | 11 samples, 9 brands. 10-14% meat | 72.1 | 5.6 | 7.1 | 14.1 | 139.0 |
| Chicken curry, chilled/frozen, reheated, with rice | Calculated from 55% chicken curry (19-188) and 45% boiled white rice | 69.2 | 7.6 | 5.0 | 16.3 | 137.0 |
| Chicken in sauce with vegetables, chilled/frozen, reheated | 10 samples including chicken, tomato and mushroom casserole and chicken creole | 75.3 | 13.3 | 5.1 | 4.5 | 116.0 |
| Chicken in white sauce, canned | 10 samples, 4 brands | 73.6 | 14.3 | 8.3 | 2.5 | 141.0 |
| Chicken, stir-fried with rice and vegetables, frozen, reheated | 6 samples. 10-13% meat | 67.9 | 6.5 | 4.6 | 17.1 | 132.0 |
| Chicken wings, marinated, chilled/frozen, barbecued | 4 samples including American and Chinese style and hot and spicy wings | 50.5 | 27.4 | 16.6 | 4.1 | 274.0 |
| Chicken wings, marinated, chilled/frozen, barbecued, weighed with bone | Calculated from 19-204 | 32.8 | 17.8 | 10.8 | 2.7 | 179.0 |
| Chilli con carne, canned | Manufacturers' data, 10 brands | N | 8.2 | 4.7 | 11.7 | 119.0 |
| Chicken chasseur, weighed with bone | Recipe. Calculated from No. 186 | 73.5 | 12.6 | 1.7 | 2.3 | 74.0 |
| Chilli con carne, chilled/frozen, reheated, with rice | Calculated from 60% chilli con carne (19-208) and 40% boiled white rice | 73.8 | 5.5 | 2.7 | 16.1 | 107.0 |
| Cannelloni, chilled/frozen, reheated | 10 samples, 4 brands | 73.1 | 6.4 | 5.0 | 13.5 | 121.0 |
| Cottage/Shepherd's pie, chilled/frozen, reheated | 11 samples including beef and lamb. 11.5-25% meat | 73.1 | 4.5 | 5.4 | 11.9 | 111.0 |
| Irish stew, canned | 10 samples, 2 brands | 82.5 | 4.7 | 5.1 | 6.8 | 91.0 |
| Lamb/Beef hot pot with potatoes, chilled/frozen, retail, reheated | 10 samples, 6 brands of beef, lamb and Lancashire hot pot. 10-32% meat | 74.4 | 7.2 | 4.4 | 10.6 | 108.0 |
| Lasagne, chilled/frozen, reheated | 12 samples, 11 brands. 10-20% meat | 68.1 | 7.4 | 6.1 | 15.7 | 143.0 |
| Minced beef with gravy with/without onions, canned | Manufacturers' data, 11 brands | N | 10.4 | 11.8 | 5.6 | 169.0 |
| Moussaka, chilled/frozen/longlife, reheated | 8 samples, 4 brands of beef and lamb. 20-23% meat | 70.6 | 8.3 | 8.3 | 8.6 | 140.0 |
| Pork spare ribs, 'barbecue style', chilled/frozen, reheated | 5 samples including American and Chinese style and hot and spicy ribs. 80-90% meat | 49.6 | 26.3 | 17.1 | 5.8 | 281.0 |
| Pork spare ribs, 'barbecue style', chilled/frozen, reheated, weighed with bone | Calculated from 19-262 | 17.4 | 9.2 | 6.0 | 2.0 | 98.0 |
| Chilli con carne, chilled/frozen, reheated | 11 samples | 76.4 | 7.7 | 4.3 | 7.1 | 96.0 |
| Meat loaf, chilled/frozen, reheated | 10 samples, 5 brands | 58.8 | 17.4 | 15.8 | 1.2 | 216.0 |
| Chicken in white sauce, made with whole milk | Recipe | 69.0 | 16.9 | 8.8 | 4.8 | 165.0 |
| Beefburgers, homemade, fried | Recipe | 49.7 | 23.8 | 22.1 | 1.1 | 298.0 |
| Pancake roll | 18 samples, 12 shops. Vegetable and beansprout filling | 58.3 | 6.6 | 12.5 | 20.9 | 217.0 |
| Lamb samosa, homemade, baked | Recipe | 48.8 | 11.3 | 14.9 | 23.3 | 267.0 |
| Chicken breast, marinated with garlic and herbs, chilled/frozen, baked | 7 samples. 70-95% meat | 65.1 | 24.0 | 9.1 | 1.0 | 182.0 |
| Chicken goujons, chilled/frozen, baked | 7 samples, 6 brands. 40-53% meat | 46.5 | 19.4 | 14.0 | 19.6 | 277.0 |
| Chicken tandoori, chilled, reheated | 7 samples, 6 brands. 95-96% meat | 56.4 | 27.4 | 10.8 | 2.0 | 214.0 |
| Doner kebabs, meat only | 20 samples from assorted takeaways | 42.0 | 23.5 | 31.4 | 0.0 | 377.0 |
| Chicken curry, chilled/frozen, reheated | 7 samples, 5 brands; korma and masala varieties | 68.7 | 12.1 | 8.9 | 5.4 | 149.0 |
| Faggots in gravy, chilled/frozen, reheated | 8 samples, 3 brands. 11-35% meat | 69.6 | 8.2 | 7.5 | 12.6 | 148.0 |
| Beef curry, chilled/frozen, reheated | 6 samples, 3 brands, sauce only | 69.5 | 13.5 | 6.6 | 6.3 | 137.0 |
| Shish kebab, meat only | 20 samples from assorted takeaways | 59.4 | 29.0 | 10.0 | 0.0 | 206.0 |
| Shish kebab in pitta bread with salad | Calculated from 37% shish kebab (19-150), 27% pitta bread and 36% salad | 64.1 | 13.5 | 4.1 | 17.2 | 155.0 |
| Beef casserole, canned | Manufacturers' data, 5 brands | N | 6.9 | 2.7 | 6.9 | 78.0 |
| Beef curry, canned | Manufacturers' data, 11 brands including beef curry and vegetables | N | 9.1 | 5.9 | 6.1 | 112.0 |
| Beef curry, chilled/frozen, reheated, with rice | Calculated from 57% beef curry (19-169) and 43% boiled white rice | 69.7 | 8.6 | 3.9 | 16.4 | 131.0 |
| Beef in sauce with vegetables, chilled/frozen, reheated | 8 samples, 5 brands including braised steak, beef bourguignonne and goulash | 74.4 | 12.8 | 4.6 | 4.8 | 111.0 |
| Beef stew and dumplings, canned | Manufacturers' data, 3 brands | N | 6.8 | 3.7 | 10.0 | 98.0 |
| Beef stew and dumplings, retail, cooked | Calculated from 68% beef stew and 32% dumplings | 64.6 | 9.0 | 7.9 | 16.3 | 168.0 |
| Doner kebab in pitta bread with salad | Calculated from 50% doner kebab (19-129), 22% pitta bread and 28% salad | 53.7 | 14.2 | 16.2 | 14.0 | 255.0 |
| Pasta with meat and tomato sauce | Recipe | 76.7 | 5.7 | 3.6 | 12.3 | 101.0 |
| Beef, stir-fried with green peppers | Recipe | 71.2 | 11.8 | 8.0 | 5.8 | 141.0 |
| Chicken curry, made with canned curry sauce | Recipe | 67.0 | 18.7 | 6.5 | 4.4 | 150.0 |
| Chilli con carne, homemade | Recipe | 74.1 | 9.2 | 7.5 | 4.4 | 121.0 |
| Coq au vin | Recipe | 68.7 | 11.1 | 11.0 | 3.2 | 155.0 |
| Coronation chicken | Recipe | 46.7 | 16.6 | 31.7 | 3.2 | 364.0 |
| Goulash | Recipe | 80.4 | 6.9 | 3.0 | 6.5 | 79.0 |
| Irish stew | Recipe | 77.3 | 7.4 | 6.2 | 8.6 | 118.0 |
| Irish stew, made with lean lamb | Recipe | 78.6 | 7.7 | 4.9 | 8.6 | 107.0 |
| Beef stew, homemade | Recipe | 76.3 | 12.0 | 4.6 | 4.7 | 107.0 |
| Lancashire hotpot | Recipe | 77.4 | 7.4 | 6.9 | 7.4 | 119.0 |
| Lamb curry, made with canned curry sauce | Recipe | 59.6 | 15.6 | 18.9 | 4.4 | 249.0 |
| Pork casserole, made with canned cook-in sauce | Recipe | 70.1 | 17.1 | 7.8 | 3.8 | 154.0 |
| Sweet and sour pork | Recipe | 59.7 | 12.7 | 8.6 | 11.3 | 177.0 |
| Chicken chasseur | Recipe | 78.6 | 13.5 | 1.6 | 2.3 | 78.0 |
| Sausage casserole | Recipe | 68.2 | 12.0 | 10.9 | 5.2 | N |
| Beef stir-fried with green peppers in black bean sauce, takeaway | 10 samples from different outlets | 5.6 | ||||
| Beef chow mein, retail, reheated | 12 samples from different shops. Noodles with beef and vegetables in sauce | 71.7 | 6.7 | 6.0 | 14.7 | 136.0 |
| Bolognese sauce (with meat) | Recipe | 70.8 | 11.8 | 11.6 | 2.5 | 161.0 |
| Spaghetti bolognese, chilled/frozen, reheated, with spaghetti | Recipe. calculated using 56% spaghetti and 44% meat and sauce | 75.2 | 6.1 | 2.9 | 14.8 | 106.0 |
| Lamb kheema | Recipe | 69.2 | 11.0 | 13.4 | 3.6 | 176.0 |
| Chicken satay | 10 samples, takeaway | 60.5 | 21.7 | 10.3 | 3.0 | 191.0 |
| Chicken korma, takeaway | 10 samples from different outlets | 14.6 | ||||
| Chicken with cashew nuts, takeaway | 10 samples from different outlets | 8.7 | ||||
| Lasagne, homemade | Recipe | 62.3 | 9.8 | 10.8 | 14.6 | 191.0 |
| Beef koftas | Recipe | 40.8 | 23.3 | 27.6 | 3.4 | 353.0 |
| Lamb rogan josh, takeaway | 10 samples from different outlets | 10.0 | ||||
| Sweet and sour pork, battered, takeaway | 10 samples from different outlets, sauce not included | 13.9 | ||||
| Chicken curry, average, takeaway | 50 samples, 10 each of Korma, Tikka Masala, Dhansak, Jalfrezi and Dopiaza. Meat and sauce only | 70.2 | 11.7 | 9.8 | 2.5 | 145.0 |
| Sweet and sour chicken, takeaway | 10 samples | 59.2 | 7.6 | 10.0 | 19.7 | 194.0 |
| Chicken tikka masala, retail | 21 samples, chilled, frozen and takeaway | 68.2 | 12.9 | 10.6 | 2.6 | 157.0 |
| Beef bourguignonne, made with lean beef | Recipe | 73.4 | 14.3 | 4.3 | 2.5 | 105.0 |
| Spring rolls, meat, takeaway | 10 samples | 54.9 | 6.5 | 16.4 | 18.2 | 242.0 |
| Spaghetti bolognese, chilled/frozen, reheated | 12 samples. meat sauce portion only, 10-18% meat | 76.9 | 9.3 | 5.7 | 5.3 | 108.0 |
| Beef curry, reduced fat | Recipe | 70.2 | 18.8 | 7.1 | 1.0 | 143.0 |
| Chicken fried rice, takeaway | 10 samples from different outlets | 6.0 | ||||
| Beef bourguignonne | Recipe | 71.2 | 14.0 | 6.3 | 2.5 | 122.0 |
| Chicken chop suey, takeaway | 10 samples from different outlets | 4.7 | ||||
| Meat samosas, takeaway | 10 samples from Indian restaurants | 44.5 | 11.4 | 17.3 | 18.9 | 272.0 |
| Chicken chow mein, takeaway | 10 samples | 69.0 | 8.5 | 7.2 | 12.7 | 147.0 |
| Beef casserole, made with canned cook-in sauce | Recipe | 71.6 | 15.1 | 6.5 | 4.5 | 136.0 |
| Corned beef, canned | 10 samples, 4 brands | 59.5 | 25.9 | 10.9 | 1.0 | 205.0 |
| Haggis, boiled | 8 samples | 46.2 | 10.7 | 21.7 | 19.2 | 310.0 |
| Ham and pork, chopped, canned | 10 samples | 55.8 | 14.2 | 22.4 | 1.4 | 264.0 |
| Lamb roast, frozen, cooked | 2 samples. 90% meat | 58.7 | 24.3 | 13.3 | Trace | 217.0 |
| Luncheon meat, canned | 10 samples, 9 brands | 54.4 | 12.9 | 23.8 | 3.6 | 279.0 |
| Meat spread | 10 samples of a mixture of beef and ham based spreads. 70-90% meat | 64.6 | 15.7 | 13.4 | 2.3 | 192.0 |
| Pastrami | Suppliers' data including sliced and wafer thin pastrami | N | 19.4 | 4.3 | 1.8 | 123.0 |
| Chicken slices | 7 samples including smoked and wafer thin chicken breast. 80-100% meat | 71.8 | 23.2 | 1.5 | 2.0 | 114.0 |
| Black pudding, dry-fried | 8 samples, 6 brands | 44.3 | 10.3 | 21.5 | 16.6 | 297.0 |
| Minced beef in gravy, canned | 10 samples, 6 brands | 70.8 | 10.8 | 11.7 | 3.2 | 161.0 |
| Minced beef pie filling, canned | 10 samples, 2 brands | 73.8 | 8.3 | 8.6 | 4.8 | 129.0 |
| Luncheon meat, Chinese, steamed | 10 samples from different shops, steamed for 15 minutes | 57.1 | 11.9 | 22.3 | 10.5 | 288.0 |
| Chicken roll | 10 samples, 3 brands | 71.3 | 17.1 | 4.8 | 5.2 | 131.0 |
| Chicken nuggets, takeaway | 2 samples | 47.8 | 18.7 | 13.0 | 19.5 | 265.0 |
| Chicken kiev, frozen, baked | 5 samples, 4 brands. 45-60% meat | 51.6 | 18.6 | 16.9 | 11.1 | 268.0 |
| Chicken fingers, baked | 10 samples, 2 brands | 56.2 | 12.5 | 9.5 | 18.5 | 205.0 |
| Chicken breast in crumbs, chilled, grilled | 4 samples | 53.3 | 17.5 | 10.6 | 14.3 | 219.0 |
| Chicken breast in crumbs, chilled, raw | 4 samples. 50-60% meat | 59.7 | 18.3 | 8.3 | 11.4 | 191.0 |
| Brawn | 10 samples | 72.0 | 12.4 | 11.5 | 0.0 | 153.0 |
| Black pudding, raw | 8 samples, 6 brands | 50.3 | 9.1 | 20.6 | 14.8 | 277.0 |
| Beef slices | 10 samples including topside and wafer thin roasted beef. 100% meat | 68.8 | 25.3 | 3.7 | 0.6 | 137.0 |
| Pate, liver, in a tube | 10 samples, 6 brands | 53.8 | 12.5 | 25.9 | 0.6 | 285.0 |
| Pork sausages, raw, average | Average of frozen and chilled samples, thick and thin, 65-70% meat | 49.4 | 11.9 | 25.0 | 9.6 | 309.0 |
| Salami | 22 samples including Danish, French, German and Italian. 90-100% meat | 33.7 | 20.9 | 39.2 | 0.5 | 438.0 |
| Polony | 24 samples | 52.0 | 9.4 | 21.1 | 14.2 | 281.0 |
| Pepperami | 10 samples, 2 brands | 19.9 | 22.3 | 51.1 | 0.6 | 551.0 |
| Chicken in crumbs, stuffed with cheese and vegetables, chilled/frozen, baked | 7 samples, 5 brands. Fillings include cheese and broccoli, chilli, and mushroom. 40-53% meat | 57.5 | 16.2 | 13.9 | 10.8 | 230.0 |
| Pancakes, beef, frozen, shallow-fried | Coated crispy pancakes. 4 samples, 2 brands. 15-16% meat | 50.1 | 7.1 | 15.7 | 24.7 | 262.0 |
| Frankfurter with bun, ketchup, fried onions and mustard | Recipe | 52.2 | 7.1 | 9.3 | 27.4 | 215.0 |
| Sausage rolls, short pastry, homemade | Recipe | 33.0 | 9.8 | 26.0 | 28.7 | 381.0 |
| Mortadella | References 1,2,3,4 and manufacturers' data | 48.3 | 14.2 | 30.1 | 0.8 | 331.0 |
| Frankfurter with bun | Recipe | 41.5 | 10.7 | 9.8 | 35.6 | 264.0 |
| Steak and kidney pudding, homemade | Recipe | 58.6 | 10.7 | 10.9 | 18.6 | 210.0 |
| Lamb samosas, homemade, deep fried | Recipe | 42.2 | 8.2 | 31.5 | 16.9 | 379.0 |
| Steak and kidney pie, single crust, homemade | Recipe | 50.9 | 16.5 | 15.1 | 15.7 | 261.0 |
| Scotch eggs, retail | 10 samples, 8 brands | 54.0 | 12.0 | 16.0 | 13.1 | 241.0 |
| Saveloy, unbattered, takeaway | 20 samples | 56.1 | 13.8 | 22.3 | 10.8 | 296.0 |
| Pate, liver | 20 samples including canned | 47.6 | 12.6 | 32.7 | 0.8 | 348.0 |
| Turkey sausages, raw | 1 packet | 8.6 | ||||
| Cornish pastie, retail | 10 samples, 5 brands | 46.5 | 6.7 | 16.3 | 25.0 | 267.0 |
| Pancakes, chicken, frozen, shallow-fried | Coated crispy pancakes. 4 samples of the same brand. 10% meat | 49.9 | 6.2 | 14.2 | 28.7 | 260.0 |
| Pate, meat, reduced fat | 11 samples, assorted types; pork meat and liver based. 70-80% meat | 65.0 | 18.0 | 12.0 | 3.0 | 191.0 |
| White pudding | 6 samples | 22.8 | 7.0 | 31.8 | 36.3 | 450.0 |
| Turkey steaks in crumbs, frozen, grilled | 4 samples, 3 brands. 38-49% meat | 45.9 | 17.6 | 17.1 | 18.9 | 295.0 |
| Turkey slices | 13 samples including honey roast and wafer thin turkey breast. 78-100% meat | 72.6 | 23.0 | 1.9 | 1.2 | 114.0 |
| Turkey roll | 10 samples, 8 brands | 64.1 | 16.9 | 9.0 | 4.7 | 166.0 |
| Turkey roast, frozen, cooked | 2 samples. 76% meat | 65.1 | 26.7 | 7.0 | Trace | 170.0 |
| Tongue slices | 7 samples of a mixture of chilled, canned and delicatessen tongue. 90-100% meat | 63.0 | 18.7 | 14.0 | Trace | 201.0 |
| Tongue, canned | 18 samples, lamb and ox tongue | 63.9 | 16.0 | 16.5 | Trace | 213.0 |
| Stewed steak with gravy, canned | 10 samples, 9 brands | 71.0 | 16.2 | 10.1 | 0.6 | 158.0 |
| Rissoles, savoury | 10 samples | 50.6 | 8.6 | 16.7 | 21.4 | 265.0 |
| Pork slices | 9 samples. 100% meat | 66.4 | 23.3 | 7.6 | 0.4 | 163.0 |
| Pork roast, frozen, cooked | 2 samples. 88% meat | 59.3 | 26.1 | 12.9 | Trace | 221.0 |
| Pork haslet | 10 samples, 6 brands. 69% meat | 55.0 | 13.6 | 12.6 | 11.4 | 211.0 |
| Sausage roll, flaky pastry, cooked | Mixed sample | 29.0 | ||||
| Steaklets, frozen, raw | 10 samples | 55.8 | 15.3 | 24.3 | 3.4 | 293.0 |
| Beef sausages, chilled, raw | 6 samples of thick sausages. 50-55% meat | 55.1 | 10.3 | 23.8 | 9.4 | 291.0 |
| Steak and kidney/Beef pie, individual, chilled/frozen, baked | 16 samples including minced beef, minced beef and onion, minced beef and vegetable, steak, and steak and kidney pies. 12.5-30% meat | 41.4 | 8.8 | 19.4 | 26.7 | 310.0 |
| Sausage rolls, flaky pastry, homemade | Recipe | 33.0 | 9.8 | 29.3 | 25.0 | 397.0 |
| Sausage rolls, puff pastry | Manufacturers' data | N | 9.9 | 27.6 | 25.4 | 383.0 |
| Pork pie, sliced | 10 samples of own brands from the delicatessen | 35.9 | 10.2 | 29.9 | 18.7 | 380.0 |
| Pork pie, mini | 10 samples of 4cm pies including buffet, Melton Mowbray and snack pies. 25-34% meat | 32.1 | 10.6 | 27.8 | 26.3 | 391.0 |
| Pork pie, individual | 8 samples of 8cm pies including Melton Mowbray. 28-39% meat | 37.5 | 10.8 | 25.7 | 23.7 | 363.0 |
| Pork and egg pie | 10 samples, 8 brands including prepacked | 48.3 | 10.5 | 21.0 | 17.4 | 296.0 |
| Liver sausage | 10 samples, 4 brands | 58.4 | 13.4 | 16.7 | 6.0 | 226.0 |
| Game pie | Recipe | 29.3 | 12.2 | 22.5 | 34.7 | 381.0 |
| Steak and kidney pudding, canned | 10 samples, 4 brands | 59.7 | 8.3 | 11.6 | 17.7 | 204.0 |
| Beef sausages, chilled, fried | 6 samples of thick sausages | 48.1 | 13.6 | 19.7 | 12.5 | 279.0 |
| Beef pie, chilled/frozen, baked | 20 samples, 6 brands | 48.3 | 7.3 | 20.8 | 22.1 | 299.0 |
| Lamb samosa, homemade, deep-fried | Recipe | 42.6 | 8.1 | 31.4 | 16.7 | 378.0 |
| Quarterpounder, takeaway | Manufacturer's data (McDonald's). Portion includes a quarter pound beefburger, bun, ketchup, mustard, onions and pickles | N | 14.6 | 13.6 | 18.3 | 249.0 |
| Grillsteaks, beef, chilled/frozen, fried | 10 samples, 7 brands | 48.5 | 25.1 | 22.2 | 0.5 | 302.0 |
| Grillsteaks, beef, chilled/frozen, raw | 10 samples, 7 brands. 95-98% meat | 57.2 | 17.4 | 23.9 | 0.2 | 285.0 |
| Beefburgers in gravy, canned | 10 samples, 4 brands | 69.6 | 12.1 | 11.5 | 5.1 | 171.0 |
| Beefburgers, low fat, chilled/frozen, grilled | 11 samples, 4 brands | 60.0 | 22.7 | 9.5 | 0.5 | 178.0 |
| Beefburgers, low fat, chilled/frozen, fried | 11 samples, 4 brands | 58.0 | 23.6 | 10.8 | 0.4 | 193.0 |
| Beefburgers, low fat, chilled/frozen, raw | 11 samples, 4 brands. 80% meat | 65.8 | 17.9 | 9.5 | 0.2 | 158.0 |
| Pork shoulder, cured, slices | 8 samples, 7 brands | 75.2 | 16.9 | 3.6 | 0.9 | 103.0 |
| Ham, premium | 10 samples, 7 brands; loose and prepacked including honey glazed and smoked ham. No added water | 69.7 | 21.2 | 5.0 | 0.5 | 132.0 |
| Ham, Parma | Suppliers' data | N | 27.2 | 12.7 | Trace | 223.0 |
| Ham, canned | 10 samples, 8 brands | 74.0 | 16.5 | 4.5 | 0.1 | 107.0 |
| Bridie/Scotch pie, individual | 10 samples | 56.7 | 7.4 | 10.5 | 20.9 | 202.0 |
| Frankfurter | 10 samples, 7 brands of continental style frankfurters. 75-90% meat | 54.2 | 13.6 | 25.4 | 1.1 | 287.0 |
| Knackwurst | Reference 4 | 50.1 | 11.9 | 33.7 | 0.3 | 352.0 |
| Chicken pie, individual, chilled/frozen, baked | 12 samples including chicken, chicken and ham, chicken and mushroom and chicken and vegetable pies. 10.5-25% meat | 45.6 | 9.0 | 17.7 | 24.6 | 288.0 |
| Garlic sausage | 10 samples, 8 brands including French and German style. 65-90% meat | 59.6 | 15.9 | 20.2 | 0.8 | 248.0 |
| Beef sausages, chilled, grilled | 6 samples of thick sausages | 48.0 | 13.3 | 19.5 | 13.1 | 278.0 |
| Chorizo | Manufacturers' data | N | 18.0 | 23.0 | 3.2 | 291.0 |
| Cervelat | References 2,3 | 46.4 | 14.7 | 32.1 | 4.0 | 363.0 |
| Bratwurst | Reference 6 and manufacturers' data | 56.1 | 15.4 | 20.8 | 3.1 | 260.0 |
| Bierwurst | Reference 7 and manufacturers' data | 52.9 | 14.2 | 24.7 | 1.2 | 284.0 |
| Premium sausages, chilled, grilled | Analyses and calculation from 19-093 | 49.3 | 16.8 | 22.4 | 6.3 | 292.0 |
| Premium sausages, chilled, fried | Analyses and calculation from 19-093 | 50.5 | 15.8 | 20.7 | 6.7 | 275.0 |
| Premium sausages, chilled, raw | 10 samples, 9 brands including Cumberland and Lincolnshire sausages. 50-90% meat | 55.4 | 13.4 | 18.7 | 5.7 | 243.0 |
| Pork and beef, economy sausages, chilled, grilled | 16 samples and calculation from 19-090 | 46.0 | 13.0 | 17.7 | 12.3 | 257.0 |
| Pork and beef, economy sausages, chilled, fried | 16 samples and calculation from 19-090 | 50.3 | 12.3 | 17.2 | 11.8 | 248.0 |
| Pork sausages, chilled, fried | 16 samples | 46.4 | 13.9 | 23.9 | 9.9 | 308.0 |
| Kabana | Reference 1 and manufacturers' data | 57.3 | 16.7 | 26.6 | 0.6 | 308.0 |
| Pork and beef, economy sausages, chilled, raw | 16 samples, 2 brands. 50-51% meat | 54.6 | 10.2 | 20.5 | 8.9 | 259.0 |
| Pork sausages, chilled, raw | 10 samples, 7 brands of thick and thin sausages. 65-75% meat | 51.5 | 11.8 | 22.7 | 9.2 | 286.0 |
| Pork sausages, chilled, grilled | 16 samples | 45.9 | 14.5 | 22.1 | 9.8 | 294.0 |
| Pork sausages, frozen, raw | 8 samples, 5 brands of thick and thin sausages. 65% meat | 47.3 | 12.1 | 27.3 | 10.0 | 332.0 |
| Pork sausages, frozen, fried | Analysis and calculation from 19-081 | 45.3 | 13.8 | 24.8 | 10.0 | 316.0 |
| Pork and beef sausages, chilled, grilled | 10 samples | 47.8 | 13.3 | 20.3 | 8.9 | 269.0 |
| Pork sausages, reduced fat, chilled/frozen, raw | 7 samples, 5 brands of thin and thick sausages. 50-65% meat | 62.2 | 13.0 | 10.6 | 8.7 | 180.0 |
| Pork sausages, reduced fat, chilled/frozen, fried | 7 samples, 5 brands of thin and thick sausages | 53.9 | 14.9 | 13.0 | 9.1 | 211.0 |
| Pork sausages, reduced fat, chilled/frozen, grilled | 7 samples, 5 brands | 50.1 | 16.2 | 13.8 | 10.8 | 230.0 |
| Pork and beef sausages, chilled, raw | 10 samples, 7 brands | 51.8 | 10.2 | 23.0 | 7.5 | 276.0 |
| Pork sausages, frozen, grilled | 10 samples | 45.1 | 14.8 | 21.2 | 10.5 | 289.0 |
| Pork and beef sausages, frozen, raw | 10 samples, 4 brands | 44.4 | 9.4 | 28.8 | 11.5 | 340.0 |
| Sweetbread, lamb, fried | 3 samples | 57.7 | 28.7 | 11.4 | 0.0 | 217.0 |
| Sweetbread, lamb, raw | Thymus and pancreas, 12 samples | 75.5 | 15.3 | 7.8 | 0.0 | 131.0 |
| Oxtail, stewed | 12 samples, meat only. Salt added | 53.9 | 30.5 | 13.4 | 0.0 | 243.0 |
| Oxtail, raw | 12 samples | 68.6 | 20.0 | 10.1 | 0.0 | 171.0 |
| Liver, pig, stewed | 18 samples, coated in seasoned flour | 62.1 | 25.6 | 8.1 | 3.6 | 189.0 |
| Liver, ox, raw | 33 samples | 68.6 | 21.1 | 7.8 | Trace | 155.0 |
| Liver, ox, stewed | 18 samples, coated in seasoned flour | 62.6 | 24.8 | 9.5 | 3.6 | 198.0 |
| Tongue, lamb, raw | 20 samples | 67.9 | 15.3 | 14.6 | 0.0 | 193.0 |
| Kidney, lamb, fried | 10 samples, skin and core removed | 62.8 | 23.7 | 10.3 | 0.0 | 188.0 |
| Liver, pig, raw | 10 samples | 70.5 | 21.3 | 3.1 | Trace | 113.0 |
| Tongue, ox, pickled, raw | 6 samples, fat and skin removed | 62.4 | 15.7 | 17.5 | 0.0 | 220.0 |
| Tongue, ox, pickled, stewed | Fat and skin removed | 48.6 | 19.5 | 23.9 | 0.0 | 293.0 |
| Tongue, ox, stewed | 10 samples, fat and skin removed | 58.9 | 19.4 | 18.3 | 0.0 | 242.0 |
| Tongue, sheep, stewed | Fat and skin removed | 56.9 | 18.2 | 24.0 | 0.0 | 289.0 |
| Tripe, dressed, raw | 6 samples | 92.1 | 7.1 | 0.5 | 0.0 | 33.0 |
| Pork, trotters and tails, boiled | 23% trotters and 77% pig tails. Salt added | 53.5 | 19.8 | 22.3 | 0.0 | 280.0 |
| Heart, lamb, roasted | 10 samples, fat and valves removed | 58.8 | 25.3 | 13.9 | 0.0 | 226.0 |
| Liver, lamb, fried | 10 samples | 53.9 | 30.1 | 12.9 | Trace | 237.0 |
| Giblets, chicken, boiled | Mixed sample including heart, liver and gizzard | 67.7 | 22.9 | 7.1 | 0.0 | 156.0 |
| Liver, lamb, raw | 10 samples | 69.5 | 20.3 | 6.2 | Trace | 137.0 |
| Kidney, lamb, grilled | 10 samples from different outlets | 4.6 | ||||
| Heart, pig, raw | 12 samples | 77.9 | 17.1 | 3.2 | 0.0 | 97.0 |
| Liver, chicken, fried | 10 samples | 65.9 | 22.1 | 8.9 | Trace | 169.0 |
| Tripe, dressed, stewed | 18 samples; lime treated before purchase, stewed in milk | 78.5 | 14.8 | 4.5 | 0.0 | 100.0 |
| Brain, lamb, boiled | 11 samples | 77.0 | 11.6 | 8.8 | 0.0 | 126.0 |
| Giblets, chicken, raw | Mixed sample including heart, liver and gizzard | 72.9 | 17.1 | 8.2 | 0.0 | 142.0 |
| Heart, lamb, raw | 12 samples | 75.6 | 17.1 | 6.8 | 0.0 | 129.0 |
| Giblets, turkey, boiled | Mixed sample including heart, liver, gizzard and neck | 61.0 | 28.1 | 8.8 | 0.0 | 192.0 |
| Oxtail, stewed, weighed with fat and bones | Calculated from oxtail stewed | 20.5 | 11.6 | 5.1 | 0.0 | 92.0 |
| Heart, ox, stewed | 10 samples, fat and valves removed | 64.3 | 27.8 | 5.1 | 0.0 | 157.0 |
| Heart, pig, stewed | 10 samples, fat and valves removed | 66.3 | 25.1 | 6.8 | 0.0 | 162.0 |
| Kidney, lamb, raw | 10 samples | 78.6 | 17.0 | 2.6 | 0.0 | 91.0 |
| Kidney, ox, raw | 12 samples | 78.8 | 17.2 | 2.1 | 0.0 | 88.0 |
| Kidney, ox, stewed | 10 samples, skin and core removed | 69.2 | 24.5 | 4.4 | 0.0 | 138.0 |
| Kidney, pig, raw | 12 samples | 80.0 | 15.5 | 2.7 | 0.0 | 86.0 |
| Kidney, pig, fried | 10 samples, skin and core removed | 58.1 | 29.2 | 9.5 | 0.0 | 202.0 |
| Kidney, pig, stewed | 20 samples, core removed. Salt added | 66.3 | 24.4 | 6.1 | 0.0 | 153.0 |
| Liver, calf, raw | 10 samples | 72.0 | 18.3 | 3.4 | Trace | 104.0 |
| Liver, calf, fried | 10 samples | 64.5 | 22.3 | 9.6 | Trace | 176.0 |
| Liver, chicken, raw | 10 samples | 75.8 | 17.7 | 2.3 | Trace | 92.0 |
| Heart, ox, raw | 10 samples | 76.4 | 18.2 | 3.5 | 0.0 | 104.0 |
| Partridge, roasted, meat only | Meat from dressed carcase | 54.5 | 36.7 | 7.2 | 0.0 | 212.0 |
| Partridge, roasted, meat only, weighed with bone | Calculated from roast, meat only 18-381 | 32.7 | 22.0 | 4.3 | 0.0 | 127.0 |
| Pheasant, roasted, meat only, weighed with bone | Calculated from 18-383 | 30.9 | 14.5 | 6.2 | 0.0 | 114.0 |
| Pheasant, casseroled, meat only | 3 samples | 15.6 | ||||
| Pheasant, roasted, meat only | 10 samples from dressed carcase | 59.4 | 27.9 | 12.0 | 0.0 | 220.0 |
| Pigeon, roasted, meat only, weighed with bone | Calculated from 18-385 | 29.2 | 13.6 | 3.7 | 0.0 | 88.0 |
| Pigeon, roasted, meat only | 10 samples, meat from dressed carcase | 62.2 | 29.0 | 7.9 | 0.0 | 187.0 |
| Pork, loin joint, raw, lean and fat | Calculated from 75% lean and 25% fat | 61.9 | 19.3 | 18.8 | 0.0 | 246.0 |
| Pork, spare rib chops, raw, lean and fat | From shoulder; calculated from 93% lean and 7% fat | 69.8 | 18.5 | 12.4 | 0.0 | 186.0 |
| Pork, mince, stewed | 10 samples | 64.7 | 24.4 | 10.4 | 0.0 | 191.0 |
| Pork, mince, raw | 10 samples | 70.4 | 19.2 | 9.7 | 0.0 | 164.0 |
| Pork, loin steaks, fried, lean and fat | Calculated from 76% lean and 23% fat | 52.2 | 27.5 | 18.4 | 0.0 | 276.0 |
| Pork, loin steaks, fried, lean | 22 samples of a mixture of loin steaks, boneless chops and noisettes | 60.2 | 31.5 | 7.2 | 0.0 | 191.0 |
| Pork, loin steaks, raw, lean and fat | 10 samples | 63.9 | 19.9 | 16.1 | 0.0 | 225.0 |
| Pork, loin joint, roasted, lean and fat | Calculated from 74% lean and 26% fat | 56.0 | 26.3 | 16.4 | 0.0 | 253.0 |
| Pork, loin joint, roasted, lean | 10 samples | 61.4 | 30.1 | 6.8 | 0.0 | 182.0 |
| Pork, loin joint, pot-roasted, lean and fat | Calculated from 74% lean and 26% fat | 50.6 | 24.6 | 23.0 | 0.0 | 305.0 |
| Pork, loin joint, raw, lean and fat, weighed with bone | Calculated from 18-258 | 50.1 | 15.6 | 15.2 | 0.0 | 199.0 |
| Pork, steaks, stewed, lean | 15 samples of a mixture of pork and leg steaks | 61.7 | 33.6 | 4.6 | 0.0 | 176.0 |
| Pork, loin chops, roasted, lean and fat, weighed with bone | Calculated from 18-256 | 37.3 | 24.2 | 14.7 | 0.0 | 229.0 |
| Pork, loin chops, roasted, lean and fat | Calculated from 78% lean and 22% fat | 49.1 | 31.9 | 19.3 | 0.0 | 301.0 |
| Pork, loin chops, roasted, lean | 16 samples, mixture of loin and pork chops | 52.7 | 37.5 | 10.1 | 0.0 | 241.0 |
| Pork, loin chops, microwaved, lean and fat | Calculated from 82% lean and 18% fat | 55.4 | 30.2 | 14.1 | 0.0 | 248.0 |
| Pork, loin chops, microwaved, lean | 18 samples, mixture of loin and pork chops | 59.5 | 34.0 | 6.1 | 0.0 | 191.0 |
| Pork, loin chops, grilled, lean and fat | Calculated from 80% lean and 20% fat | 54.6 | 29.0 | 15.7 | 0.0 | 257.0 |
| Pork, loin chops, grilled, lean | 22 samples of a mixture of loin and pork chops | 61.2 | 31.6 | 6.4 | 0.0 | 184.0 |
| Pork, spare rib chops, raw, lean and fat, weighed with bone | Calculated from 18-269 | 55.1 | 14.6 | 9.8 | 0.0 | 147.0 |
| Pork, loin joint, pot-roasted, lean | 10 samples | 58.1 | 31.0 | 8.1 | 0.0 | 197.0 |
| Pork, steaks, raw, lean | 15 samples of a mixture of pork and leg steaks | 73.9 | 22.4 | 3.4 | 0.0 | 120.0 |
| Pork, leg joint, raw, lean and fat, weighed with bone | Calculated from 18-483 | 56.0 | 16.5 | 13.2 | 0.0 | 185.0 |
| Pork, leg joint, lean and fat, roast, medium | Calculated from 83% lean and 17% fat | 58.3 | 30.9 | 10.2 | 0.0 | 215.0 |
| Pork, leg joint, lean only, roast, medium | 10 samples | 61.1 | 33.0 | 5.5 | 0.0 | 182.0 |
| Pork, leg joint, lean and fat, raw | Calculated from 79% lean and 21% fat | 64.4 | 19.0 | 15.2 | 0.0 | 213.0 |
| Pork, diced, casseroled, lean only | 10 samples | 62.2 | 31.7 | 6.4 | 0.0 | 184.0 |
| Pork, steaks, stewed, lean and fat | Calculated from 89% lean and 9% fat | 58.6 | 31.0 | 8.3 | 0.0 | 199.0 |
| Pork, spare rib chops, braised, lean and fat, weighed with bone | Calculated from 18-272 | 42.9 | 21.6 | 11.5 | 0.0 | 190.0 |
| Pork, steaks, grilled, lean and fat | Calculated from 92% lean and 8% fat | 59.1 | 32.4 | 7.6 | 0.0 | 198.0 |
| Pork, steaks, grilled, lean | 19 samples of a mixture of pork and leg steaks | 61.5 | 33.9 | 3.7 | 0.0 | 169.0 |
| Pork, steaks, raw, lean and fat | Calculated from 89% lean and 11% fat | 69.6 | 21.0 | 9.4 | 0.0 | 169.0 |
| Pork, spare rib chops, braised, lean | 26 samples | 58.8 | 30.5 | 10.1 | 0.0 | 213.0 |
| Pork, spare rib steaks, raw, lean and fat | From shoulder; calculated from 86% lean and 13% fat | 70.4 | 18.7 | 10.4 | 0.0 | 168.0 |
| Pork, spare rib slices, grilled, lean and fat, weighed with bone | Calculated from 39% lean and 6% fat | 22.7 | 13.1 | 8.8 | 0.0 | 132.0 |
| Pork, spare rib slices, grilled, lean and fat | 10 samples | 50.5 | 29.2 | 19.5 | 0.0 | 292.0 |
| Pork, spare rib slices, raw, lean and fat, weighed with bone | Calculated from 41% lean and 6% fat | 32.3 | 9.0 | 6.4 | 0.0 | 94.0 |
| Pork, spare ribs, raw, lean and fat | 10 samples | 67.3 | 18.7 | 13.4 | 0.0 | 195.0 |
| Pork, spare rib joint, pot-roasted, lean and fat | Calculated from 67% lean and 32% fat | 55.9 | 24.4 | 18.0 | 0.0 | 260.0 |
| Pork, spare rib joint, pot-roasted, lean | 10 samples | 60.0 | 30.0 | 9.0 | 0.0 | 201.0 |
| Pork, spare rib joint, raw, lean and fat | From shoulder; calculated from 74% lean and 26% fat | 66.8 | 17.6 | 16.4 | 0.0 | 218.0 |
| Pork, spare rib chops, braised, lean and fat | Calculated from 87% lean and 13% fat | 55.7 | 28.1 | 15.0 | 0.0 | 247.0 |
| Pork, loin chops, frozen, grilled, lean | 34 samples | 57.3 | 32.9 | 9.0 | 0.0 | 213.0 |
| Pork, chump chops, raw, lean and fat | Calculated from 80% lean and 20% fat | 65.0 | 20.1 | 12.6 | 0.0 | 194.0 |
| Pork, trimmed lean, raw | LGC; average of 8 different cuts | 74.0 | 21.8 | 4.0 | 0.0 | 123.0 |
| Pork, diced, kebabs, grilled, lean | 10 samples | 60.8 | 34.1 | 4.7 | 0.0 | 179.0 |
| Pork, diced, casseroled, lean and fat | Calculated from 96% lean and 2% fat | 60.7 | 30.8 | 6.8 | 0.0 | 184.0 |
| Pork, diced, raw, lean | 10 samples | 74.5 | 21.4 | 4.0 | 0.0 | 122.0 |
| Pork, loin chops, barbecued, lean and fat | Calculated from 82% lean and 18% fat | 55.0 | 28.3 | 15.8 | 0.0 | 255.0 |
| Pork, chump steaks, fried, lean and fat | Calculated from 91% lean and 9% fat | 60.5 | 27.9 | 11.7 | 0.0 | 217.0 |
| Pork, chump steaks, raw, lean and fat | Calculated from 91% lean and 9% fat | 69.1 | 21.3 | 7.3 | 0.0 | 151.0 |
| Pork, chump chops, fried, lean and fat, weighed with bone | Calculated from 18-212 | 45.5 | 20.9 | 18.4 | 0.0 | 249.0 |
| Pork, diced, kebabs, grilled, lean and fat | Calculated from 96% lean and 4% fat | 59.9 | 33.6 | 6.1 | 0.0 | 189.0 |
| Pork, chump chops, raw, lean and fat, weighed with bone | Calculated from 18-210 | 55.9 | 17.3 | 9.8 | 0.0 | 194.0 |
| Pork, diced, raw, lean and fat | Calculated from 91% lean and 8% fat | 71.2 | 20.5 | 7.2 | 0.0 | 147.0 |
| Pork, belly joint/slices, grilled, lean and fat | 25 samples, 58% lean and 42% fat | 48.6 | 27.4 | 23.4 | 0.0 | 320.0 |
| Pork, belly joint, roasted, lean and fat | 10 samples, 65% lean and 35% fat | 55.8 | 25.1 | 21.4 | 0.0 | 293.0 |
| Pork, belly joint/slices, raw, lean and fat, weighed with bone | Calculated from 18-206 | 56.8 | 17.6 | 18.6 | 0.0 | 238.0 |
| Pork, belly joint/slices, raw, lean and fat | 12 samples | 61.7 | 19.1 | 20.2 | 0.0 | 258.0 |
| Pork, fat, cooked | LGC; average of 5 different cuts | 33.1 | 14.2 | 50.9 | 0.0 | 515.0 |
| Pork, extra trimmed fat, raw | MLC; weighted average of 6 different cuts | 23.2 | 7.1 | 69.7 | 0.0 | 656.0 |
| Pork, trimmed fat, raw | LGC; average of 8 different cuts | 33.6 | 10.1 | 56.4 | 0.0 | 548.0 |
| Pork, extra trimmed lean, raw | MLC; weighted average of 6 different cuts | 72.2 | 21.9 | 3.7 | 0.0 | 121.0 |
| Pork, spare rib joint, raw, lean and fat, weighed with bone | Calculated from 18-274 | 49.4 | 13.1 | 12.1 | 0.0 | 161.0 |
| Pork, chump chops, fried, lean and fat | Calculated from 74% lean and 26% fat | 53.6 | 24.6 | 21.6 | 0.0 | 293.0 |
| Pork, leg joint, roasted well done, lean | 10 samples | 60.4 | 34.7 | 5.1 | 0.0 | 185.0 |
| Pork, loin chops, barbecued, lean | 19 samples of a mixture of loin and pork chops | 61.0 | 31.1 | 6.8 | 0.0 | 186.0 |
| Pork, loin chops, raw, lean and fat, weighed with bone | Calculated from 18-246 | 50.2 | 15.7 | 18.2 | 0.0 | 227.0 |
| Pork, loin chops, raw, lean and fat | Calculated from 70% lean and 30% fat | 59.8 | 18.6 | 21.7 | 0.0 | 270.0 |
| Pork, leg joint, frozen, roasted, lean and fat | Calculated from 84% lean and 16% fat | 57.6 | 30.7 | 11.2 | 0.0 | 224.0 |
| Pork, crackling, cooked | From various cuts of pork, grilled and roasted | 16.9 | 36.2 | 45.0 | 0.0 | 550.0 |
| Pork, leg joint, roasted well done, lean and fat | Calculated from 79% lean and 21% fat | 54.7 | 30.1 | 15.4 | 0.0 | 259.0 |
| Pork, diced, slow-cooked, lean | 10 samples | 64.1 | 30.0 | 5.4 | 0.0 | 169.0 |
| Pork, leg joint, microwaved, lean and fat | Calculated from 78% lean and 22% fat | 55.2 | 29.3 | 15.0 | 0.0 | 252.0 |
| Pork, leg joint, microwaved, lean | 10 samples | 61.0 | 33.6 | 4.8 | 0.0 | 178.0 |
| Pork, leg joint, raw, lean | 10 samples of a mixture of leg and knuckle joints | 74.9 | 21.7 | 2.2 | 0.0 | 107.0 |
| Pork, hand, shoulder joint, roasted, lean and fat | Calculated from 71% lean and 27% fat | 55.9 | 27.5 | 16.5 | 0.0 | 259.0 |
| Pork, hand, shoulder joint, pressure cooked, lean and fat | Calculated from 66% lean and 33% fat | 54.9 | 24.9 | 18.8 | 0.0 | 269.0 |
| Pork, hand, shoulder joint, pressure cooked, lean | 10 samples | 61.4 | 30.2 | 7.9 | 0.0 | 192.0 |
| Pork, hand, shoulder joint, raw, lean and fat | Calculated from 73% lean and 26% fat | 63.8 | 18.1 | 16.2 | 0.0 | 218.0 |
| Pork, hand, shoulder joint, raw, lean | 10 samples | 74.4 | 20.8 | 4.2 | 0.0 | 121.0 |
| Pork, fillet strips, stir-fried, lean | 10 samples | 59.6 | 32.1 | 5.9 | 0.0 | 182.0 |
| Pork, diced, slow-cooked, lean and fat | Calculated from 98% lean and 2% fat | 63.8 | 29.7 | 6.0 | 0.0 | 173.0 |
| Pork, fillet slices, grilled, lean and fat | Calculated from 98% lean and 2% fat | 61.1 | 33.2 | 5.0 | 0.0 | 178.0 |
| Pork, fillet slices, grilled, lean | 10 samples | 61.8 | 33.6 | 4.0 | 0.0 | 170.0 |
| Pork, fillet, raw, lean and fat | Calculated from 97% lean and 3% fat | 73.6 | 22.0 | 6.5 | 0.0 | 147.0 |
| Pork, hand, shoulder joint, roasted, lean | 10 samples | 60.0 | 30.8 | 8.8 | 0.0 | 202.0 |
| Pork, leg joint, frozen, roasted, lean | 4 samples of a mixture of leg joints from fillet and shank | 60.0 | 32.4 | 7.0 | 0.0 | 193.0 |
| Rabbit, raw, meat only | 10 samples from leg and loin | 71.5 | 21.9 | 5.5 | 0.0 | 137.0 |
| Rabbit, stewed, meat and fat | 4 samples | 3.4 | ||||
| Rabbit, stewed, meat only | 30 samples of a mixture of fresh, wild, farmed and frozen imported | 70.7 | 21.2 | 3.2 | 0.0 | 114.0 |
| Rabbit, stewed, meat only, weighed with bone | Calculated from 18-388 | 42.4 | 12.7 | 1.9 | 0.0 | 68.0 |
| Whole turkey, roasted, weighed with bone | Calculated from 18-367 | 40.4 | 20.1 | 4.8 | 0.0 | 124.0 |
| Whole turkey, roasted | Calculated from 47% light meat, 45% dark meat and 8% skin from fresh, frozen and self-basting turkey | 62.1 | 30.9 | 7.4 | 0.0 | 190.0 |
| Turkey, drumsticks, roasted, meat and skin, weighed with bone | Calculated from 18-365 | 45.1 | 19.7 | 6.1 | 0.0 | 134.0 |
| Turkey, drumsticks, roasted, meat and skin | Calculated from 92% dark meat and 8% skin | 62.6 | 27.4 | 8.5 | 0.0 | 186.0 |
| Turkey, drumsticks, roasted, meat only | 9 samples | 65.0 | 27.5 | 5.8 | 0.0 | 162.0 |
| Turkey, skin, moist, roasted | 18 samples | 45.7 | 21.6 | 31.7 | 0.0 | 372.0 |
| Turkey, skin, dry, roasted | 10 samples | 29.5 | 29.9 | 40.2 | 0.0 | 481.0 |
| Turkey, meat, average, roasted | Calculated from 51% light meat and 49% dark meat from fresh, frozen and self-basting turkey | 64.6 | 31.2 | 4.6 | 0.0 | 166.0 |
| Turkey, dark meat, roasted | 27 samples including self-basting turkey | 64.3 | 29.4 | 6.6 | 0.0 | 177.0 |
| Turkey, light meat, roasted | 18 samples | 65.1 | 33.7 | 2.0 | 0.0 | 153.0 |
| Turkey, meat, average, raw | Calculated from 56% light meat and 44% dark meat | 75.3 | 22.6 | 1.6 | 0.0 | 105.0 |
| Turkey, strips, stir-fried | 8 samples; skinless | 64.4 | 31.0 | 4.5 | 0.0 | 164.0 |
| Turkey, light meat, self-basting, roasted | 9 samples | 64.2 | 31.7 | 4.0 | 0.0 | 163.0 |
| Turkey, light meat, raw | 20 samples | 74.9 | 24.4 | 0.8 | 0.0 | 105.0 |
| Turkey, skin, raw | 21 samples | 53.4 | 14.0 | 30.7 | 0.0 | 332.0 |
| Whole turkey, raw | Calculated from 49% light meat, 39% dark meat and 13% skin | 72.6 | 21.6 | 5.2 | 0.0 | 133.0 |
| Whole turkey, raw, weighed with bone | Calculated from 18-352 | 50.8 | 15.1 | 3.6 | 0.0 | 93.0 |
| Turkey, mince, stewed | 5 samples | 65.3 | 28.6 | 6.8 | 0.0 | 176.0 |
| Turkey, thighs, diced, casseroled, meat only | 8 samples; skinless | 64.5 | 28.3 | 7.5 | 0.0 | 181.0 |
| Turkey, breast, fillet, grilled, meat only | 9 samples; skinless | 63.0 | 35.0 | 1.7 | 0.0 | 155.0 |
| Turkey, dark meat, raw | 20 samples | 75.8 | 20.4 | 2.5 | 0.0 | 104.0 |
| Veal, mince, raw | 5 samples | 70.1 | 20.3 | 7.0 | 0.0 | 144.0 |
| Veal, mince, stewed | 5 samples | 63.7 | 26.3 | 11.1 | 0.0 | 205.0 |
| Veal, escalope, raw | 9 samples | 75.1 | 22.7 | 1.7 | 0.0 | 106.0 |
| Veal, escalope, fried | 9 samples | 58.7 | 33.7 | 6.8 | 0.0 | 196.0 |
| Venison, raw | Haunch, meat only | 74.4 | 22.2 | 1.6 | 0.0 | 103.0 |
| Venison, roast | Calculated from raw, 8 samples including diced and steaks | 60.4 | 35.6 | 2.5 | 0.0 | 165.0 |
| Venison, casseroled, meat only | 8 samples including diced and steaks | 3.7 | ||||
| Chicken tikka, chilled, reheated | 7 samples, different brands | 9.8 | ||||
| Grillsteaks, beef, chilled/frozen, grilled | 10 samples, 7 brands | 50.1 | 22.1 | 23.9 | 0.5 | 305.0 |
| Cheeseburger, takeaway | Manufacturers' data and calculation from ingredient proportions. Portion Includes beefburger, bun, cheese, mustard, ketchup, onions and pickles | 47.0 | 13.6 | 11.8 | 26.1 | 259.0 |
| Whopper burger | Manufacturer's data ( Burger King) and calculation from ingredient proportions. Portion includes bun, beefburger, mayonnaise, lettuce, tomato, ketchup, onions and pickles | 52.5 | 10.7 | 14.8 | 17.4 | 241.0 |
| Quarterpounder with cheese, takeaway | Manufacturer's data (McDonald's). Portion includes a quarter pound beefburger, ketchup, mustard, onions, pickles and slice of cheese | N | 15.1 | 13.0 | 19.5 | 250.0 |
| Hamburger, takeaway | Manufacturers' data and calculation from ingredient proportions. Portion includes bun, beefburger, mustard, ketchup, onions and pickles | 49.4 | 13.9 | 9.6 | 26.9 | 243.0 |
| Beefburgers, chilled/frozen, raw | 8 samples, 3 Brands. 98-99% meat | 56.1 | 17.1 | 24.7 | 0.1 | 291.0 |
| Economy burgers, frozen, grilled | 10 samples, 6 brands containing onion | 50.8 | 15.8 | 19.3 | 9.7 | 273.0 |
| Economy burgers, frozen, raw | 10 samples, 6 brands containing onion. 60% meat | 57.1 | 13.7 | 21.2 | 4.0 | 261.0 |
| Beefburgers, chilled/frozen, grilled | 8 samples, 3 brands | 47.9 | 26.5 | 24.4 | 0.1 | 326.0 |
| Beefburgers, chilled/frozen, fried | 8 samples, 3 brands | 46.2 | 28.5 | 23.9 | 0.1 | 329.0 |
| Chicken burger, takeaway | Manufacturers' data. Portion includes chicken burger, bun, lettuce and mayonnaise | N | 12.5 | 10.8 | 23.4 | 235.0 |
| Big Mac | Manufacturer's data (McDonald's). Portion includes two beefburgers, bun, sauce, cheese, lettuce, onions and pickles | N | 12.4 | 10.7 | 22.0 | 228.0 |
| Channel Island milk, semi-skimmed, UHT | 10 samples | 89.4 | 3.6 | 1.6 | 4.8 | 47.0 |
| Channel Island milk, whole, pasteurised, winter | Selected nutrients only | 86.4 | 3.6 | 5.1 | 4.8 | 78.0 |
| Channel Island milk, whole, pasteurised | Samples from dairy and retail outlets. Fat from milk Marketing Board | 86.4 | 3.6 | 5.1 | 4.8 | 78.0 |
| Channel Island milk, whole, pasteurised, summer | Selected nutrients only | 86.4 | 3.6 | 5.1 | 4.8 | 78.0 |
| Cheese, goats milk soft, full fat, white rind | 16 samples, English and French | 50.8 | 21.1 | 25.8 | 1.0 | 320.0 |
| Cheese, Brie | 20 samples, with outer rind removed | 48.7 | 20.3 | 29.1 | Trace | 343.0 |
| Cheese, Camembert | 18 samples | 54.4 | 21.5 | 22.7 | Trace | 290.0 |
| Cheese, cheddar, English | 20 samples of English cheddar including mild and mature, spring and autumn. | 36.6 | 25.4 | 34.9 | 0.1 | 416.0 |
| Cheese, Cheddar, vegetarian | 16 samples | 37.2 | 25.5 | 32.0 | Trace | 390.0 |
| Cheese, cheddar type, half fat | 16 samples | 47.4 | 32.7 | 15.8 | Trace | 273.0 |
| Cheese spread, plain | 20 samples, 7 brands, portions and tubs | 58.8 | 11.3 | 22.8 | 4.4 | 267.0 |
| Cheese spread, reduced fat | 13 samples, 9 brands, portions and tubs | 61.4 | 15.0 | 9.5 | 7.9 | 175.0 |
| Cheese, cottage, plain | 16 samples | 78.6 | 12.6 | 4.3 | 3.1 | 101.0 |
| Cheese, cottage, plain, reduced fat | 20 samples | 81.9 | 13.3 | 1.5 | 3.3 | 79.0 |
| Cheese, cream | 3 samples | 45.5 | 3.1 | 47.4 | Trace | 439.0 |
| Cheese, Danish blue | 18 samples | 46.3 | 20.5 | 28.9 | Trace | 342.0 |
| Cheese, Edam | 20 samples | 43.8 | 26.7 | 26.0 | Trace | 341.0 |
| Cheese, white, average | Average of Cheshire, Lancashire and Wensleydale | 41.1 | 23.7 | 31.8 | 0.1 | 381.0 |
| Cottage cheese, plain, with additions | 10 samples, mixed, e.g. with pineapple, Cheddar cheese | 76.9 | 12.8 | 3.8 | 2.6 | 95.0 |
| Cheese, Gouda | 18 samples | 40.4 | 25.3 | 30.6 | Trace | 377.0 |
| Cheese, hard, average | Average of English Cheddar, Red Leicester and Double Gloucester | 37.3 | 24.9 | 34.5 | 0.1 | 411.0 |
| Cheese, Mozzarella, fresh | 18 samples, not grated | 57.4 | 18.6 | 20.3 | Trace | 257.0 |
| Cheese, Parmesan, fresh | 8 samples, wedges/freshly grated | 27.6 | 36.2 | 29.7 | 0.9 | 415.0 |
| Cheese, processed, plain | 20 samples, 7 brands | 47.4 | 17.8 | 23.0 | 5.0 | 297.0 |
| Cheese, processed, slices, reduced fat | 10 samples, 7 brands | 52.5 | 22.4 | 13.3 | 5.0 | 228.0 |
| Cheese, spreadable, soft white, full fat | 20 samples, including Philadelphia | 58.6 | 7.5 | 31.3 | Trace | 312.0 |
| Cheese, spreadable, soft white, medium fat | 20 samples, including Philadelphia light | 69.1 | 9.8 | 16.3 | 3.5 | 199.0 |
| Cheese, spreadable, soft white, low fat | 18 samples of extra light soft cheese spreads | 72.5 | 14.9 | 8.0 | 3.5 | 145.0 |
| Cheese, Stilton, blue | 20 samples | 38.0 | 23.7 | 35.0 | 0.1 | 410.0 |
| Yogurt powder | Commercial ingredient. Calculation and manufacturer's data | 4.0 | 35.0 | 1.0 | 54.4 | 353.0 |
| Cheese, Feta | 18 samples, made from sheeps and goats milk | 56.5 | 15.6 | 20.2 | 1.5 | 250.0 |
| Cheese, Caerphilly | 10-20 samples | 41.8 | 23.2 | 31.3 | 0.1 | 375.0 |
| Cheese, Wensleydale | 10-23 samples | 41.5 | 23.3 | 31.5 | 0.1 | 377.0 |
| Cheese, Double Gloucester | 10-22 samples | 37.3 | 24.6 | 34.0 | 0.1 | 405.0 |
| Cheese, Cheddar, average | Weighted average from 5 countries | 36.0 | 25.5 | 34.4 | 0.1 | 412.0 |
| Cheese, Cheddar, Australian | 10 samples | 36.1 | 24.9 | 34.3 | 0.1 | 409.0 |
| Cheese, Cheddar, Canadian | 10 samples | 34.3 | 26.2 | 35.3 | 0.1 | 423.0 |
| Cheese, Cheddar, Irish | 10 samples | 37.0 | 25.1 | 33.8 | 0.1 | 405.0 |
| Cheese, Cheddar, New Zealand | 10 samples | 34.1 | 26.3 | 35.4 | 0.1 | 424.0 |
| Cheese spread, flavoured | 10 samples, assorted flavours | 56.8 | 14.2 | 20.5 | 4.4 | 258.0 |
| Cheese spread, lactic | 10 samples (St lvel) | 52.2 | 17.7 | 24.5 | 1.8 | 298.0 |
| Cheese, Cheshire | 10-33 samples | 40.6 | 24.0 | 31.4 | 0.1 | 379.0 |
| Cheese, Cheshire-type, reduced fat | 10 samples, Tendale | 46.9 | 32.7 | 15.3 | Trace | 269.0 |
| Cheese, Derby | 10-14 samples | 38.0 | 24.2 | 33.9 | 0.1 | 402.0 |
| Cheese, Ricotta | Analysis and literature sources | 72.1 | 9.4 | 11.0 | 2.0 | 144.0 |
| Cheese, soya | 3 samples | 47.7 | 18.3 | 27.3 | Trace | 319.0 |
| Cheese, Stilton, white | 3-10 samples | 45.8 | 19.9 | 31.3 | 0.1 | 362.0 |
| Cheese, Edam-type, reduced fat | 4 samples, 2 brands | 48.2 | 32.6 | 10.9 | Trace | 229.0 |
| Cheese, Roquefort | 10 samples | 41.3 | 19.7 | 32.9 | Trace | 375.0 |
| Cheese, Red Windsor | 10 samples | 37.3 | 24.4 | 33.7 | Trace | 401.0 |
| Quark | Skimmed milk soft cheese (Magerquark), 10 samples | 80.4 | 14.6 | Trace | 4.0 | 74.0 |
| Cheese, processed, smoked | 10 assorted varieties | 47.4 | 20.5 | 24.5 | 0.2 | 303.0 |
| Cheese, Leicester | 10-27 samples | 37.5 | 24.3 | 33.7 | 0.1 | 401.0 |
| Cheese, Lancashire | 10-22 samples | 41.7 | 23.3 | 31.0 | 0.1 | 373.0 |
| Cheese, Gruyere | 10 samples | 35.0 | 27.2 | 33.3 | Trace | 409.0 |
| Cheese, Emmental | Literature sources | 35.7 | 28.7 | 29.7 | Trace | 382.0 |
| Cheese, Sage Derby | 10 samples, proximates as Derby | 38.0 | 24.2 | 33.9 | 0.1 | 402.0 |
| Progress, reconstituted | Manufacturer's data (Wyeth) | 85.8 | 2.8 | 2.5 | 7.6 | 62.0 |
| Progress | Manufacturer's data (Wyeth) | 2.5 | 20.0 | 17.7 | 54.4 | 443.0 |
| Cream, fresh, single | Average of 22 samples of summer and winter cream | 77.0 | 3.3 | 19.1 | 2.2 | 193.0 |
| Cream, dairy, extra thick | 16 samples, 4 brands, summer and winter | 69.0 | 2.9 | 23.5 | 3.4 | 236.0 |
| Creme fraiche, half fat | 8 samples, 6 brands | 76.5 | 2.7 | 15.0 | 4.4 | 162.0 |
| Creme fraiche | 9 samples, 6 brands | 55.8 | 2.2 | 40.0 | 2.4 | 378.0 |
| Cream, fresh, clotted | 17 samples, 3 brands | 32.2 | 1.6 | 63.5 | 2.3 | 586.0 |
| Cream, fresh, soured | 8 samples, 4 brands | 72.5 | 2.9 | 19.9 | 3.8 | 205.0 |
| Cream, fresh, half | 10 samples, 5 brands | 78.9 | 3.0 | 13.3 | 4.3 | 148.0 |
| Cream, fresh, whipping | Average of 22 samples of summer and winter cream | 54.5 | 2.0 | 40.3 | 2.7 | 381.0 |
| Cream, fresh, double, including Jersey cream | Average of 22 samples of summer and winter cream. Includes Jersey cream | 46.9 | 1.6 | 53.7 | 1.7 | 496.0 |
| Cream, frozen, single | 4 samples | 72.9 | 3.1 | 20.0 | 4.0 | 207.0 |
| Cream, frozen, whipping | 10 samples, 2 brands | 55.1 | 1.9 | 40.0 | 3.0 | 379.0 |
| Peach melba | Recipe | 70.8 | 1.9 | 10.5 | 13.5 | 153.0 |
| Lollies, containing ice-cream | 3 samples | 75.2 | 1.4 | 3.8 | 20.9 | 118.0 |
| Ice cream bar, chocolate coated | 10 samples, different brands including Mars, Bounty, Snickers | 33.1 | 5.0 | 23.3 | 21.8 | 320.0 |
| Ice cream, dairy, premium | 10 samples, 5 brands | 60.9 | 3.9 | 15.1 | 16.8 | 215.0 |
| Sorbet, fruit | 10 samples, assorted flavours | 68.9 | 0.2 | 0.3 | 24.8 | 97.0 |
| Chocolate nut sundae | Recipe | 53.3 | 2.6 | 14.8 | 26.3 | 242.0 |
| Banana split | Recipe | 64.1 | 2.5 | 11.9 | 19.7 | 191.0 |
| Ice cream, with cone | Recipe | 63.7 | 3.3 | 7.5 | 21.4 | 161.0 |
| Kulfi | Indian ice cream. Recipe | 38.3 | 5.6 | 42.7 | 13.8 | 459.0 |
| Ice cream, non-dairy, flavoured | 14 samples, hard and soft scoop assorted flavours | 64.9 | 3.1 | 7.4 | 23.2 | 166.0 |
| Lollies, with real fruit juice | 10 samples, 6 brands, assorted flavours | 77.8 | 0.1 | 0.3 | 18.6 | 73.0 |
| Ice cream, with wafers | Recipe | 64.1 | 3.3 | 7.5 | 21.1 | 160.0 |
| Ice cream, dairy, vanilla | 11 samples | 62.5 | 3.6 | 9.8 | 19.8 | 177.0 |
| Cornetto type ice cream cone | 10 samples, 5 brands, chocolate and nut and mint choc chip flavours | 42.5 | 4.0 | 17.8 | 28.8 | 284.0 |
| Frozen ice cream desserts | 10 samples, 7 brands e.g. Viennetta, Romantica, After Eight | 51.4 | 3.5 | 17.6 | 21.0 | 251.0 |
| Choc ice | 10 samples, 5 brands, non dairy | 44.4 | 3.2 | 21.7 | 23.2 | 295.0 |
| Knickerbocker glory | Recipe | 76.9 | 1.5 | 5.0 | 16.4 | 112.0 |
| Ice cream wafers | 6 samples, 2 brands | 2.8 | 10.1 | 0.7 | 78.8 | 342.0 |
| Arctic roll | 10 samples, 2 brands | 51.3 | 4.1 | 6.6 | 33.3 | 200.0 |
| Ice cream, non-dairy, mixes | Prepared mix from ice cream parlour | 63.4 | 4.1 | 7.9 | 25.1 | 182.0 |
| Ice cream, dairy, flavoured | 17 samples, assorted flavours | 59.8 | 3.5 | 8.0 | 24.7 | 179.0 |
| Ice cream, non-dairy, reduced calorie | 2 samples (Heinz) | 64.1 | 3.4 | 6.0 | 13.7 | 119.0 |
| Ice cream, non-dairy, vanilla | 14 samples, hard and soft scoop | 66.5 | 3.0 | 7.8 | 18.8 | 153.0 |
| Elmlea, single | 5 samples | 76.8 | 3.1 | 14.5 | 4.0 | 158.0 |
| Tip Top dessert topping | 4 samples | 78.1 | 4.9 | 6.5 | 9.0 | 112.0 |
| Elmlea, whipping | 4 samples | 62.4 | 2.6 | 29.9 | 3.3 | 292.0 |
| Simply Double dessert topping | 4 samples | 28.2 | ||||
| Non-dairy cream, UHT, canned spray | 5 samples, 4 brands | 22.2 | ||||
| Smatana | Creamed cultured dairy product | N | 4.7 | 10.0 | 5.6 | 130.0 |
| Soya dessert topping | 6 samples, 2 brands | 18.7 | ||||
| Elmlea, double | 4 samples | 55.8 | 2.6 | 35.7 | 3.6 | 345.0 |
| Reduced fat yogurt, frozen | 2 samples, different brands | 2.0 | ||||
| Low fat yogurt, muesli/nut | 20 samples, 10 hazelnut, 10 muesli | 76.5 | 5.0 | 2.2 | 19.2 | 112.0 |
| Low fat yogurt,hazelnut | 8 samples, 5 brands | 1.5 | ||||
| Low fat yogurt, toffee | 8 samples, 4 brands | 0.9 | ||||
| Complan powder, savoury, made up with water | Recipe. Made up according to packet directions | 78.6 | 3.4 | 3.2 | 14.3 | 96.0 |
| Milk shake powder, made up with skimmed milk | Recipe. Calculated from 15g powder to 200ml milk | 84.6 | 3.3 | 0.3 | 11.0 | 57.0 |
| Complan powder, sweet, made up with water | Recipe. Made up according to packet directions | 78.3 | 3.5 | 3.3 | 15.2 | 101.0 |
| Cocoa powder, made up with skimmed milk | Recipe, Calculated from 4g powder, 4g sugar and 200ml milk | 87.5 | 3.6 | 0.6 | 6.4 | 44.0 |
| Complan, sweet, made up with whole milk | Recipe. Made up according to packet directions | 69.1 | 6.0 | 6.3 | 18.4 | 150.0 |
| Complan, sweet, made up with semi-skimmed milk | Recipe. Made up according to packet directions | 70.6 | 6.1 | 4.5 | 18.4 | 135.0 |
| Complan, sweet, made up with skimmed milk | Recipe. Made up according to packet directions | 71.7 | 6.1 | 3.4 | 18.2 | 123.0 |
| Milk shake powder, made up with semi-skimmed milk | Recipe. Calculated from 15g powder to 200ml milk | 83.2 | 3.3 | 1.7 | 11.2 | 70.0 |
| Milk shake powder | 6 samples (Nesquik), 3 flavours | 0.5 | 1.3 | 1.6 | 98.3 | 388.0 |
| Milk shake powder, made up with whole milk | Recipe. Calculated from 15g powder to 200ml milk | 81.5 | 3.2 | 3.7 | 11.1 | 88.0 |
| Cocoa powder, made up with whole milk | Recipe, Calculated from 4g powder, 4g sugar and 200ml milk | 84.4 | 3.5 | 4.1 | 6.5 | 77.0 |
| Bournvita powder, made up with skimmed milk | Recipe | 87.5 | 3.6 | 0.2 | 7.2 | 43.0 |
| Bournvita powder, made up with whole milk | Recipe | 84.4 | 3.5 | 3.8 | 7.3 | 76.0 |
| Microdiet powder, made up with water | Recipe, I sachet (33g) with 250ml water | N | 4.9 | 0.3 | 4.1 | 38.0 |
| Microdiet powder | For'micro-drink', manufacturer's data (Uni-Vite) | N | 42.0 | 3.0 | 35.0 | 330.0 |
| Cocoa powder | 10 samples, 2 brands | 3.4 | 18.5 | 21.7 | 11.5 | 312.0 |
| Cambridge Diet powder, made up with water | Manufacturer's data (Cambridge Nutrition) | 87.0 | 5.9 | 1.1 | 6.1 | 56.0 |
| Cambridge Diet powder | Manufacturer's data (Cambridge Nutrition) | 3.5 | 36.6 | 7.0 | 38.4 | 353.0 |
| Cocoa powder, made up with semi-skimmed milk | Recipe, Calculated from 4g powder, 4g sugar and 200ml milk | 86.2 | 3.7 | 2.0 | 6.7 | 58.0 |
| Bournvita powder, made up with semi-skimmed milk | Recipe | 86.2 | 3.6 | 1.7 | 7.4 | 57.0 |
| Cow & Gate Plus | Analysis and manufacturer's data (Cow & Gate) | 2.1 | 14.5 | 26.3 | 56.2 | 505.0 |
| SMA, White Cap, reconstituted | Manufacturer's data (Wyeth) | 87.5 | 1.5 | 3.6 | 6.9 | 63.0 |
| White Cap SMA | Manufacturer's data (Wyeth) | 1.7 | 12.2 | 28.1 | 55.8 | 511.0 |
| Milumil, reconstituted | Calcd. as 1 scoop granules (4.66g) to 28.35ml water | 86.3 | 1.9 | 3.1 | 8.6 | 69.0 |
| Milumil | Analysis and manufacturer's data (Milupa) | 3.2 | 13.7 | 22.8 | 61.2 | 489.0 |
| Farley's Oster Milk Two, reconstituted | Calcd. as 1 scoop powder (4.4g) to 28.35ml water | 87.2 | 1.6 | 2.9 | 8.9 | 66.0 |
| Cow & Gate Plus, reconstituted | Calcd. as 1 scoop powder (4.3g) to 30ml water | 87.7 | 1.8 | 3.4 | 7.1 | 63.0 |
| Farley's Oster Milk Two | Analysis and manufacturer's data (Farley's) | 4.4 | 12.2 | 19.0 | 65.9 | 470.0 |
| Sheeps milk, raw | 30 samples from 2 herds and literature sources | 83.0 | 5.4 | 5.8 | 5.1 | 93.0 |
| Soya, non-dairy alternative to milk, unsweetened | 10 samples, 8 brands | 93.0 | 2.4 | 1.6 | 0.5 | 26.0 |
| Soya, non-dairy alternative to milk, sweetened, calcium enriched | 10 samples, 9 brands | 90.1 | 3.1 | 2.4 | 2.5 | 43.0 |
| Human milk, colostrum | Literature sources | 88.2 | 2.0 | 2.6 | 6.6 | 56.0 |
| Organic semi-skimmed milk, pasteurised | 6 samples, 3 brands | 1.8 | ||||
| Human milk, transitional | Mixed sample, 15 mothers at 10th day post partum and literature sources | 87.4 | 1.5 | 3.7 | 6.9 | 67.0 |
| Goats milk, pasteurised | 20 samples from one herd and literature sources | 88.9 | 3.1 | 3.7 | 4.4 | 62.0 |
| Human milk, mature | DHSS (ref. 1) and literature sources | 87.1 | 1.3 | 4.1 | 7.2 | 69.0 |
| Yogurt, drinking | 5 samples (Ambrosia), UHT | 84.4 | 3.1 | Trace | 13.1 | 62.0 |
| Virtually fat free/diet yogurt, fruit,twin pot | 5 samples, 2 brands | 0.1 | ||||
| Fromage frais, fruit, children's | 13 samples, 6 brands including
strawberry, raspberry, peach, and apricot | 4.8 | ||||
| Flavoured milk, pasteurised | 10 samples, 6 brands; strawberry, banana | 83.9 | 3.6 | 1.5 | 9.6 | 64.0 |
| Milkshake, thick, takeaway | 10 samples, 3 brands including chocolate, vanilla, and banana | 73.2 | 3.7 | 1.8 | 15.3 | 88.0 |
| Whey, dried | Commercial ingredient, sweet whey, literature sources | 4.0 | 12.2 | 1.3 | 78.0 | 353.0 |
| Coffee compliment, low fat | 8 samples, 3 brands | 16.1 | ||||
| Coffee whitener liquid, with skimmed milk and non milk fat | 4 samples, 2 brands | 4.0 | ||||
| Coffee whitener with glucose syrup and vegetable fat | 4 samples, 2 brands | 14.4 | ||||
| Tea whitener powder | 3 samples of the same brand | 14.8 | ||||
| Flavoured milk, pasteurised, chocolate | 9 samples, 6 brands, including low fat, semi-skimmed | 82.8 | 3.6 | 1.5 | 9.4 | 63.0 |
| Dried whole milk | Mixed sample, different brands. Vitamins calculated | 2.9 | 26.3 | 26.3 | 39.4 | 490.0 |
| Evaporated milk, light | 7 Samples, 4 brands | 75.9 | 7.8 | 4.1 | 10.3 | 107.0 |
| Dried skimmed milk, with vegetable fat | 12 samples, 5 brands, fortified | 2.0 | 23.3 | 25.9 | 42.6 | 487.0 |
| Dried skimmed milk | 20 samples, 7 brands, fortified | 3.0 | 36.1 | 0.6 | 52.9 | 348.0 |
| Condensed milk, whole, sweetened | 10 cans, 2 brands | 25.9 | 8.5 | 10.1 | 55.5 | 333.0 |
| Condensed milk, skimmed, sweetened | 10 cans (Fussells) | 29.7 | 10.0 | 0.2 | 60.0 | 267.0 |
| Coffeemate | Analysis and manufacturer's data (Carnation) | 3.0 | 2.7 | 34.9 | 57.3 | 540.0 |
| Coffee Compliment | Manufacturer's data (Premier Brands) | 3.5 | 3.0 | 36.0 | 58.1 | 554.0 |
| Buttermilk powder | Commercial ingredient, calculated from uncultured buttermilk | 3.0 | 34.1 | 5.1 | 51.0 | 373.0 |
| Buttermilk | 3 cultured samples (Eden Vale) | 90.4 | 3.4 | 0.5 | 5.0 | 37.0 |
| Whey | Commercial ingredient, sweet whey, literature sources | 93.3 | 1.0 | 0.2 | 5.1 | 25.0 |
| Evaporated milk, whole | 12 samples, Ideal, Carnation and own brands | 69.1 | 8.4 | 9.4 | 8.5 | 151.0 |
| Rice pudding, canned, low fat | 10 samples, 6 brands | 82.1 | 3.5 | 0.8 | 13.4 | 71.0 |
| Chocolate dairy desserts | 8 samples, 4 brands including milk chocolate and caramel and white chocolate dessert pots, chilled | 58.8 | 4.3 | 10.7 | 26.7 | 214.0 |
| Custard, ready to eat | 10 samples, 3 brands, canned and tetra-pak; ambient | 77.5 | 2.7 | 2.9 | 16.3 | 98.0 |
| Mousse, chocolate | 10 samples, 4 brands, fresh | 67.3 | 4.0 | 6.5 | 19.9 | 149.0 |
| Mousse, chocolate, low fat | 7 samples, 4 brands | 69.0 | 5.5 | 3.7 | 18.0 | 123.0 |
| Mousse, fruit | 8 samples, assorted flavours, fresh | 71.7 | 4.5 | 6.4 | 18.0 | 143.0 |
| Pavlova, no fruit | 10 samples, 6 brands, frozen | 26.0 | 3.8 | 19.7 | 47.4 | 370.0 |
| Pavlova, with fruit and cream | 12 samples, 7 brands, including raspberry, strawberry and tropical fruits, frozen | 39.6 | 2.7 | 13.2 | 42.2 | 288.0 |
| Creme caramel, retail | 9 samples, 4 brands | 72.0 | 3.0 | 1.6 | 20.6 | 104.0 |
| Rice pudding, canned | 10 cans, 7 brands | 79.2 | 3.3 | 1.3 | 16.1 | 85.0 |
| Trifle, frozen | 10 samples, 5 brands, strawberry and raspberry | 67.7 | 2.2 | 5.8 | 20.6 | 138.0 |
| Trifle, fruit, retail | 12 samples, 7 brands | 67.9 | 2.6 | 9.0 | 19.5 | 164.0 |
| Profiteroles with sauce | 10 samples, 7 brands, frozen | 39.6 | 5.5 | 25.7 | 24.6 | 346.0 |
| Cheesecake, fruit, individual | 8 samples, 3 brands including strawberry, apricot, blackcurrant and cherry | 46.6 | 6.1 | 12.3 | 34.5 | 264.0 |
| Cheesecake, frozen | 10 samples, assorted flavours, fruit topping | 43.6 | 4.0 | 16.2 | 35.2 | 294.0 |
| Banoffee pie | 10 samples, 6 brands including 2 Mississippi mud pie | 41.4 | 3.8 | 20.0 | 32.9 | 319.0 |
| Trifle, chocolate, individual | 5 samples, 2 brands | 15.4 | ||||
| Fruit fool, individual | 8 samples, 3 brands including
strawberry, banana, raspberry, apricot, and gooseberry | 10.9 | ||||
| Jelly, made with skimmed milk | Recipe | 80.6 | 2.6 | Trace | 16.8 | 73.0 |
| Jelly, made with semi-skimmed milk | Recipe | 80.0 | 2.6 | 0.7 | 16.8 | 79.0 |
| Jelly, made with whole milk | Recipe | 79.1 | 2.6 | 1.7 | 16.7 | 88.0 |
| Jelly, made with water | Recipe | 84.0 | 1.2 | 0.0 | 15.1 | 61.0 |
| Instant dessert powder | 10 samples, 2 types, assorted flavours | 1.0 | 2.4 | 17.3 | 60.1 | 391.0 |
| Fruit fool, homemade | Recipe | 66.6 | 1.0 | 9.3 | 20.2 | 163.0 |
| Dream Topping | 10 samples (Birds) | 1.4 | 6.0 | 50.4 | 39.8 | 626.0 |
| Custard, made up with whole milk | Recipe | 75.2 | 3.9 | 4.5 | 16.2 | 118.0 |
| Mousse, reduced fat | 7 samples, 4 brands | 3.7 | ||||
| Dream Topping, made up with semi-skimmed milk | Recipe | 71.5 | 4.0 | 11.7 | 11.9 | 165.0 |
| Torte, fruit | 8 samples, 5 brands including lemon, raspberry and passion fruit | 53.0 | 3.8 | 15.5 | 27.7 | 258.0 |
| Custard, egg | Recipe | 76.8 | 5.8 | 6.1 | 10.7 | 119.0 |
| Crème caramel, homemade | Recipe | 61.9 | 5.1 | 5.0 | 28.6 | 173.0 |
| Blancmange | Recipe | 75.3 | 3.2 | 3.7 | 17.9 | 114.0 |
| Trifle, with Dream Topping | Recipe | 67.7 | 2.7 | 6.1 | 21.5 | 151.0 |
| Milk pudding, made with skimmed milk | e.g. rice, sago, semolina, tapioca; recipe | 75.8 | 4.2 | 0.4 | 19.4 | 93.0 |
| Milk pudding, made with semi-skimmed milk | e.g. rice, sago, semolina, tapioca; recipe | 74.3 | 4.2 | 2.0 | 19.7 | 108.0 |
| Instant dessert powder, made up with skimmed milk | Recipe | 75.1 | 3.2 | 3.2 | 14.2 | 95.0 |
| Instant dessert powder, made up with whole milk | Recipe | 72.4 | 3.2 | 6.2 | 14.3 | 123.0 |
| Dream Topping, made up with skimmed milk | Recipe | 72.5 | 4.0 | 10.5 | 11.7 | 154.0 |
| Dream Topping, made up with whole milk | Recipe | 69.9 | 3.9 | 13.4 | 11.8 | 181.0 |
| Custard, made up with skimmed milk | Recipe | 79.0 | 4.0 | 0.3 | 16.1 | 79.0 |
| Cheesecake, homemade | Recipe | 34.2 | 3.7 | 36.2 | 24.6 | 433.0 |
| Custard, confectioners' | Recipe | 63.0 | 6.5 | 6.0 | 24.5 | 173.0 |
| Trifle, homemade | Recipe | 66.6 | 2.6 | 8.0 | 21.0 | 165.0 |
| Milk pudding, made with whole milk | e.g. rice, sago, semolina, tapioca; recipe | 72.2 | 4.1 | 4.3 | 19.6 | 130.0 |
| Meringue, with cream | Recipe. Ref. Wiles et al. (1980) | 46.5 | 2.6 | 24.2 | 27.2 | 330.0 |
| Meringue | Recipe | 1.7 | 5.3 | Trace | 96.0 | 381.0 |
| Custard, made up with semi-skimmed milk | Recipe | 77.5 | 4.0 | 2.0 | 16.4 | 95.0 |
| Instant dessert powder, made up with semi-skimmed milk | Recipe | 73.9 | 3.3 | 4.4 | 14.4 | 107.0 |
| Cheese sauce packet mix | 10 samples, 4 brands | 3.9 | 19.3 | 19.7 | 40.9 | 408.0 |
| Raita, yogurt and gram flour | Recipe | 79.0 | 3.3 | 6.7 | 8.1 | 103.0 |
| Welsh rarebit, wholemeal | Recipe | 31.9 | 14.2 | 27.5 | 21.9 | 387.0 |
| Welsh rarebit | Recipe | 29.9 | 13.7 | 28.5 | 23.0 | 397.0 |
| Cheese and potato pie | Recipe | 73.4 | 4.9 | 8.2 | 12.2 | 140.0 |
| White sauce packet mix | 15 samples, 2 brands | 4.3 | 9.0 | 10.5 | 60.0 | 355.0 |
| Macaroni cheese, canned | 10 samples of the same brand (Heinz) | 74.8 | 4.5 | 6.5 | 16.4 | 138.0 |
| Cheese pudding | Recipe | 65.2 | 10.5 | 11.0 | 11.5 | 185.0 |
| Semi-skimmed milk, pasteurised, summer | Samples taken in June and September | 89.5 | 3.5 | 1.7 | 4.5 | 46.0 |
| Semi-skimmed milk, pasteurised, winter | Samples taken in January and March | 89.5 | 3.4 | 1.7 | 4.9 | 47.0 |
| Semi-skimmed milk, UHT | 22 samples, average of winter and summer | 90.9 | 3.3 | 1.6 | 4.9 | 46.0 |
| Semi-skimmed milk, pasteurised, average | Average of summer and winter milk. Samples from 11 areas, in glass bottles (50%), plastic containers (30%) and cartons (20%) | 89.4 | 3.5 | 1.7 | 4.7 | 46.0 |
| Semi-skimmed milk, average | Weighted average of pasteurised and UHT | 89.6 | 3.4 | 1.7 | 4.7 | 46.0 |
| Semi-skimmed milk, pasteurised, fortified plus SMP | 10 samples, own label and Vitapint | 88.4 | 3.7 | 1.6 | 5.8 | 51.0 |
| Skimmed milk, pasteurised, average | Average of summer and winter milk. Samples from 11 areas, in glass bottles (50%), plastic containers (30%) and cartons (20%) | 90.8 | 3.5 | 0.3 | 4.8 | 34.0 |
| Skimmed milk, pasteurised, summer | Average of glass bottles, plastic containers and cartons | 90.8 | 3.5 | 0.2 | 4.4 | 32.0 |
| Skimmed milk, pasteurised, winter | Average of glass bottles, plastic containers and cartons | 90.7 | 3.5 | 0.2 | 4.2 | 32.0 |
| Skimmed milk, UHT | 22 samples, summer (June/Sep) and winter (Jan/Mar), unfortified | 91.3 | 2.8 | 0.1 | 3.9 | 27.0 |
| Skimmed milk, sterilised | 21 samples, summer (June/Sep) and winter (Jan/Mar) | 91.4 | 2.9 | 0.3 | 5.4 | 35.0 |
| Skimmed milk, average | Weighted average of pasteurised, sterilised and UHT | 90.9 | 3.4 | 0.2 | 4.4 | 32.0 |
| Prosobee, reconstituted | Manufacturer's data (Mead Johnson Nutritionals) | 87.8 | 1.9 | 3.6 | 7.0 | 65.0 |
| Wysoy, reconstituted | Manufacturer's data (Wyeth) | 87.1 | 2.1 | 3.6 | 6.8 | 65.0 |
| Prosobee | Manufacturer's data (Mead Johnson Nutritionals) | 2.5 | 15.6 | 27.9 | 55.6 | 516.0 |
| Wysoy | Manufacturer's data (Wyeth) | 1.9 | 16.0 | 27.0 | 52.5 | 504.0 |
| Formula S Soya Food | Manufacturer's data (Cow & Gate) | 2.2 | 14.2 | 28.3 | 56.1 | 522.0 |
| Farley's Oster Soy, reconstituted | Manufacturer's data (Farley's) | 87.2 | 1.9 | 3.8 | 7.1 | 67.0 |
| Farley's Oster Soy | Manufacturer's data (Farley's) | 3.0 | 14.3 | 27.8 | 53.8 | 509.0 |
| Formula S Soya Food, reconstituted | Manufacturer's data (Cow & Gate) | 87.7 | 1.7 | 3.6 | 6.9 | 64.0 |
| Cream, sterilised, canned | 13 cans, 6 brands | 69.2 | 2.5 | 23.9 | 3.7 | 239.0 |
| Cream, dairy, UHT, canned spray, half fat | 4 samples, 1 brand (Anchor Light) | 71.9 | 2.8 | 17.3 | 7.6 | 196.0 |
| Cream, UHT, half | 5 samples (Sainsbury's) | 79.1 | 2.8 | 12.3 | 4.3 | 138.0 |
| Cream, UHT, single | 8 samples, 4 brands | 73.9 | 2.6 | 19.0 | 4.0 | 196.0 |
| Cream, UHT, whipping | 10 samples, 5 brands | 57.9 | 2.0 | 39.3 | 3.1 | 373.0 |
| Cream, dairy, UHT, canned spray | 10 samples, 6 brands | 63.6 | 1.9 | 24.2 | 7.2 | 252.0 |
| Gold Cap SMA, reconstituted | Manufacturer's data (Wyeth) | 87.6 | 1.5 | 3.6 | 7.0 | 64.0 |
| Gold Cap SMA | Manufacturer's data (Wyeth) | 1.9 | 12.2 | 28.1 | 56.2 | 512.0 |
| Farley's Oster Milk, reconstituted | Calcd. as 1 scoop powder (4.09g) to 28.35ml water | 87.8 | 1.5 | 3.8 | 7.3 | 67.0 |
| Farley's Oster Milk | Analysis and manufacturer's data (Farley's) | 3.1 | 11.5 | 30.2 | 57.8 | 535.0 |
| Cow & Gate Premium, reconstituted | Calcd. as 1 scoop powder (4.2g) to 30ml water | 87.9 | 1.4 | 3.6 | 7.1 | 64.0 |
| Cow & Gate Premium | Analysis and manufacturer's data (Cow & Gate) | 1.6 | 11.2 | 29.5 | 58.0 | 528.0 |
| Aptamil | Analysis and manufacturer's data (Milupa) | 3.2 | 12.7 | 29.3 | 56.4 | 526.0 |
| Milupa, Aptamil, reconstituted | Calcd. as 1 scoop granules (4.33g) to 28.35ml water | 87.2 | 1.7 | 3.6 | 7.5 | 69.0 |
| Whole milk, pasteurised, winter | Samples taken in January and March | 87.3 | 3.3 | 3.9 | 5.0 | 67.0 |
| Whole milk, UHT | 22 samples, summer (Jun/Sep) and winter (Jan/Mar) | 90.2 | 3.2 | 3.9 | 4.8 | 66.0 |
| Whole milk, sterilised | 10 samples, 2 brands, polybottles | 87.6 | 3.5 | 3.9 | 4.5 | 66.0 |
| Whole milk, pasteurised, average | Average of summer and winter milk. Samples from 11 areas, in glass bottles (50%), plastic containers (30%) and cartons (20%) | 87.3 | 3.3 | 3.9 | 4.6 | 66.0 |
| Whole milk, average | Includes pasteurised, sterilised and UHT | 87.6 | 3.3 | 3.9 | 4.5 | 66.0 |
| Whole milk, pasteurised, summer | Samples taken in June and September | 87.4 | 3.4 | 4.0 | 4.1 | 65.0 |
| Whole milk yogurt, 'organic' | 8 samples, 2 brands | 87.0 | 4.3 | 2.9 | 5.8 | 56.0 |
| Whole milk yogurt, goats | 10 samples, 2 brands, from health food outlets | 88.7 | 3.5 | 3.8 | 3.9 | 63.0 |
| Yogurt, whole milk, plain | 22 samples, 2 brands | 81.9 | 5.7 | 3.0 | 7.8 | 79.0 |
| Yogurt, whole milk, fruit | 9 samples, 5 brands, assorted flavours including bio varieties | 76.0 | 4.0 | 3.0 | 17.7 | 109.0 |
| Yogurt, greek, sheep | 3 samples (Total), 'set' variety and manufacturer's data | 80.9 | 4.8 | 6.0 | 5.0 | 92.0 |
| Tzatziki | Yogurt-based Greek starter. Recipe | 85.6 | 3.4 | 5.5 | 3.4 | 76.0 |
| Yogurt, virtually fat free/diet, plain | 6 samples, 4 brands, including bio varieties | 86.9 | 5.4 | 0.2 | 8.2 | 54.0 |
| Yogurt, virtually fat free/diet, fruit | 14 samples, 10 brands, including bio varieties, flavours include strawberry, raspberry, black cherry and rhubarb | 85.4 | 4.8 | 0.2 | 7.0 | 47.0 |
| Soya, alternative to yogurt, fruit | 3 samples, Soja sun, strawberry | 81.1 | 2.1 | 1.8 | 12.9 | 73.0 |
| Yogurt, low fat, fruit | 21 samples, 9 brands, including french set | 78.9 | 4.2 | 1.1 | 13.7 | 78.0 |
| Yogurt, low fat, plain | 8 samples, 5 brands | 87.2 | 4.8 | 1.0 | 7.5 | 56.0 |
| Yogurt, infant, fruit flavour | 8 samples, 4 brands, no fruit pieces | 78.4 | 3.8 | 3.7 | 11.1 | 90.0 |
| Yogurt, greek style, plain | 7 Samples, 6 brands, made with whole milk | 78.2 | 5.7 | 10.2 | 4.8 | 133.0 |
| Yogurt, twinpot, thick and creamy with fruit | 11 samples, 8 brands, various flavours | 74.7 | 4.1 | 3.2 | 16.2 | 106.0 |
| Lassi, sweetened | 5 samples | 83.3 | 2.6 | 0.9 | 11.6 | 62.0 |
| Fromage frais, virtually fat free, fruit | 11 samples, 6 brands, including strawberry, raspberry, apricot and blackcherry flavour | 86.7 | 6.8 | 0.2 | 5.6 | 50.0 |
| Fromage frais, virtually fat free, natural | 7 samples, 6 brands | 87.2 | 7.7 | 0.1 | 4.6 | 49.0 |
| Fromage frais, fruit | 7 samples, 4 brands, including strawberry, peach, apricot and raspberry flavour | 74.7 | 5.3 | 5.6 | 13.9 | 124.0 |
| Fromage frais, plain | 5 samples, 3 brands | 81.8 | 6.1 | 8.0 | 4.4 | 113.0 |
| Yogurt, greek style, fruit | 6 samples, 4 brands, including peach, apricot, strawberry and blackcurrant, made with whole milk | 73.5 | 4.8 | 8.4 | 11.2 | 137.0 |
| Breakfast milk, winter | 3 samples | 86.5 | 3.2 | 4.7 | 4.4 | 72.0 |
| Breakfast milk, pasteurised, average | Fresh pasteurised Channel Island (homogenised) milk. Average of 6 samples of summer and winter milk | 86.6 | 3.5 | 4.7 | 4.3 | 72.0 |
| Breakfast milk, summer | 3 samples | 86.7 | 3.9 | 4.7 | 4.1 | 73.0 |
| Poppy seeds | Literature sources | 6.0 | 20.6 | 47.1 | N | N |
| Peanuts, plain | 10 samples, kernel only | 6.3 | 25.8 | 46.0 | 12.5 | 564.0 |
| Sunflower seeds, toasted | Calculated from 14-845 | 1.0 | 20.5 | 49.2 | 19.3 | 602.0 |
| Tahini paste | Ref. McCarthy and Matthews (1984) and calculation from 14-844 | 3.1 | 18.5 | 58.9 | 0.9 | 607.0 |
| Tigernuts | Literature sources | 8.5 | 4.3 | 23.8 | 45.7 | 403.0 |
| Trail mix | 10 samples; mix of nuts and dried fruit | 8.9 | 9.1 | 28.5 | 37.2 | 432.0 |
| Shanghai nuts | 4 packets | 34.8 | ||||
| Almonds | 10 blanched samples, flaked and ground | 4.2 | 21.1 | 55.8 | 6.9 | 612.0 |
| Brazil nuts | 10 samples, kernel only | 2.8 | 14.3 | 68.2 | 3.1 | 683.0 |
| Coconut, creamed block | 7 samples, 2 brands; block of dried kernel | 2.5 | 6.0 | 68.8 | 7.0 | 669.0 |
| Coconut, desiccated | Analytical and literature sources | 2.3 | 5.6 | 62.0 | 6.4 | 604.0 |
| Hazelnuts | 10 samples, kernel only | 4.6 | 14.1 | 63.5 | 6.0 | 650.0 |
| Sunflower seeds | Analysis and literature sources | 4.4 | 19.8 | 47.5 | 18.6 | 581.0 |
| Peanut butter, smooth | 10 samples, 3 brands | 1.1 | 22.8 | 51.8 | 13.1 | 607.0 |
| Peanuts and raisins | Calculated from recipe proportions, peanuts 56% and raisins 44% | 9.3 | 15.4 | 25.9 | 37.5 | 436.0 |
| Peanuts, dry roasted | 10 samples, 5 brands | 1.8 | 25.7 | 49.8 | 10.3 | 590.0 |
| Walnuts | 10 samples, kernel only | 2.8 | 14.7 | 68.5 | 3.3 | 688.0 |
| Mixed nuts | Calculated as peanuts 67%, almonds 17%, cashews 8% and hazelnuts 7% | 5.7 | 23.5 | 49.1 | 11.5 | 579.0 |
| Marzipan, home-made | Recipe | 10.2 | 10.4 | 25.8 | 50.1 | 462.0 |
| Almonds, weighed with shells | Calculated from 14-870 | 1.5 | 7.8 | 20.6 | 2.5 | 229.0 |
| Almonds, toasted | Ref. 5 and calculation from 14-801 | 2.6 | 21.2 | 56.7 | 7.0 | 621.0 |
| Hazelnuts, weighed with shells | Calculated from 14-874 | 1.7 | 5.4 | 24.1 | 2.3 | 247.0 |
| Peanuts, plain, weighed with shells | Calculated from 14-877 | 4.3 | 17.7 | 31.8 | 8.6 | 389.0 |
| Walnuts, weighed with shells | Calculated from 14-879 | 1.2 | 6.3 | 29.4 | 1.4 | 295.0 |
| Mixed nuts and raisins | Calculated as raisins 37%, peanuts 36%, hazelnuts 12%, brazil nuts 11 % and almonds 4% | 8.2 | 14.2 | 34.1 | 31.5 | 481.0 |
| Marzipan, retail | 10 samples, white and yellow | 8.1 | 5.3 | 12.7 | 67.6 | 389.0 |
| Coconut, fresh | Flesh from kernel, no shell | 45.0 | 3.2 | 36.0 | 3.7 | 351.0 |
| Brazil nuts, weighed with shells | Calculated from 14-871 | 1.3 | 6.5 | 31.4 | 1.4 | 314.0 |
| Barcelona nuts | Kernel only | 5.7 | 10.9 | 64.0 | 5.2 | 639.0 |
| Barcelona nuts, weighed with shells | Calculated from 14-804 | 3.5 | 6.8 | 39.7 | 3.2 | 397.0 |
| Betel nuts | Refs. 11, 6 | 11.5 | 5.2 | 10.2 | 56.7 | 339.0 |
| Breadnut seeds | Ref. 5 | 6.5 | 8.6 | 1.7 | 73.8 | 367.0 |
| Cashew nuts, plain | 20 samples, whole and broken kernels | 4.4 | 17.7 | 48.2 | 18.1 | 573.0 |
| Cashew nuts, roasted and salted | 10 samples, kernels only | 2.4 | 20.5 | 50.9 | 18.8 | 611.0 |
| Chestnuts | Analysis and literature sources; kernel only | 51.7 | 2.0 | 2.7 | 36.6 | 170.0 |
| Sesame seeds | 10 samples, with and without hulls | 4.6 | 18.2 | 58.0 | 0.9 | 598.0 |
| Chestnuts, dried | Ref. 5 and calculation from 14-813 | 9.0 | 3.7 | 5.1 | 69.0 | 319.0 |
| Coconut cream | Literature sources. Liquid from grated coconut kernel | 53.9 | 4.0 | 34.7 | 5.9 | 350.0 |
| Coconut milk | Analysis and literature sources; drained fluid from fresh coconut | 92.2 | 0.3 | 0.3 | 4.9 | 22.0 |
| Pine nuts | 20 samples, pine kernels | 2.7 | 14.0 | 68.6 | 4.0 | 688.0 |
| Quinoa | Literature sources | 11.5 | 13.8 | 5.0 | 55.7 | 309.0 |
| Pumpkin seeds | Analysis and literature sources | 5.6 | 24.4 | 45.6 | 15.2 | 569.0 |
| Chestnuts, weighed with shells | Calculated from 14-813 | 42.9 | 1.6 | 2.2 | 30.4 | 140.0 |
| Pistachio nuts, roasted and salted | 10 samples, kernel only | 2.1 | 17.9 | 55.4 | 8.2 | 601.0 |
| Macadamia nuts, salted | 8 samples | 1.3 | 7.9 | 77.6 | 4.8 | 748.0 |
| Pecan nuts, weighed with shells | Calculated from 14-837 | 1.8 | 4.5 | 34.3 | 2.8 | 337.0 |
| Pecan nuts | 9 samples, kernel only | 3.7 | 9.2 | 70.1 | 5.8 | 689.0 |
| Peanuts, raisins and chocolate chips | Calculated as raisins 39%, peanuts 37% and chocolate chips 24% | 8.0 | 12.3 | 24.5 | 45.9 | 441.0 |
| Peanuts, roasted and salted | 20 samples | 1.9 | 24.7 | 53.0 | 7.1 | 602.0 |
| Peanut butter, wholegrain | 7 samples, 2 brands; peanuts, oil and salt only | 0.7 | 24.9 | 53.1 | 7.7 | 606.0 |
| Melon seeds | Literature sources | 6.1 | 28.5 | 47.7 | 9.9 | 583.0 |
| Pistachio nuts, roasted and salted, weighed with shells | Calculated from 14-840 | 1.1 | 9.9 | 30.5 | 4.6 | 331.0 |
| Mushroom soup, cream of, canned | 10 cans, 3 brands | 90.4 | 1.1 | 3.0 | 3.9 | 46.0 |
| Wholesoup', canned | Analysis and manufacturer's information (Heinz); assorted varieties | 87.2 | 2.8 | 0.2 | 7.4 | 41.0 |
| Vegetable soup, canned | 10 cans, 3 brands | 87.8 | 1.4 | 0.6 | 9.9 | 48.0 |
| Tomato soup, cream of, canned, condensed, as served | Diluted with an equal volume of water | 85.3 | 0.9 | 3.4 | 7.3 | 62.0 |
| Tomato soup, cream of, canned, condensed | 7 cans, 2 brands | 70.6 | 1.7 | 6.8 | 14.6 | 123.0 |
| Oxtail soup, canned | 10 cans, 3 brands | 88.5 | 2.4 | 1.7 | 5.1 | 44.0 |
| Lentil soup, canned | 10 cans, 4 brands | 88.2 | 3.1 | 0.2 | 6.5 | 39.0 |
| Consomme | 6 samples, 6 brands, including beef, game and chicken | 95.2 | 2.9 | Trace | 0.1 | 12.0 |
| Chicken soup, cream of, canned, condensed, as served | Diluted with an equal volume of water | 91.1 | 1.3 | 2.9 | 3.0 | 43.0 |
| Chicken soup, cream of, canned, condensed | 7 cans of the same brand | 82.2 | 2.6 | 5.8 | 6.0 | 85.0 |
| Chicken soup, cream of, canned | 10 cans, 3 brands | 87.9 | 1.7 | 3.8 | 4.5 | 58.0 |
| Tomato soup, cream of, canned | 10 cans, 3 brands | 84.2 | 0.8 | 3.0 | 5.9 | 52.0 |
| Soup, low calorie, canned | 7 cans, 3 brands; tomato, vegetable and minestrone varieties | 93.3 | 0.9 | 0.2 | 4.0 | 20.0 |
| White sauce, packet mix, made up with semi-skimmed milk | Recipe | 82.3 | 4.1 | 2.5 | 9.2 | 73.0 |
| Bread sauce, made with skimmed milk | Recipe | 77.4 | 4.2 | 1.5 | 15.1 | 87.0 |
| Cheese sauce, made with skimmed milk | Recipe | 69.7 | 8.1 | 11.5 | 8.6 | 169.0 |
| Cheese sauce, packet mix, made up with skimmed milk | Recipe | 80.3 | 5.5 | 2.4 | 8.9 | 77.0 |
| Onion sauce, made with skimmed milk | Recipe | 82.7 | 3.0 | 4.1 | 8.0 | 78.0 |
| White sauce, savoury, made with skimmed milk | Recipe | 77.0 | 4.3 | 6.4 | 10.4 | 114.0 |
| White sauce, packet mix, made up with whole milk | Recipe | 80.3 | 4.0 | 4.7 | 9.1 | 93.0 |
| White sauce, savoury, made with semi-skimmed milk | Recipe | 75.6 | 4.4 | 8.0 | 10.7 | 130.0 |
| White sauce, packet mix, made up with skimmed milk | Recipe | 83.6 | 4.1 | 1.0 | 8.9 | 59.0 |
| White sauce, sweet, made with skimmed milk | Recipe | 71.3 | 4.0 | 5.9 | 18.2 | 137.0 |
| Cheese sauce, made with whole milk | Recipe | 66.8 | 8.1 | 14.8 | 8.7 | 198.0 |
| White sauce, sweet, made with semi-skimmed milk | Recipe | 70.0 | 4.0 | 7.4 | 18.5 | 152.0 |
| Bread sauce, made with semi-skimmed milk | Recipe | 76.5 | 4.2 | 2.5 | 15.3 | 97.0 |
| White sauce, sweet, made with whole milk | Recipe | 68.1 | 3.9 | 9.5 | 18.3 | 171.0 |
| Cheese sauce, made with semi-skimmed milk | Recipe | 68.6 | 8.2 | 12.8 | 8.8 | 181.0 |
| Cheese sauce, packet mix, made up with whole milk | Recipe | 77.0 | 5.4 | 6.0 | 9.0 | 111.0 |
| Cheese sauce, packet mix, made up with semi-skimmed milk | Recipe | 79.0 | 5.5 | 3.8 | 9.2 | 91.0 |
| Onion sauce, made with whole milk | Recipe | 80.5 | 2.9 | 6.6 | 8.1 | 101.0 |
| Onion sauce, made with semi-skimmed milk | Recipe | 81.8 | 3.0 | 5.1 | 8.2 | 88.0 |
| White sauce, savoury, made with whole milk | Recipe | 73.5 | 4.2 | 10.3 | 10.6 | 151.0 |
| Bread sauce, made with whole milk | Recipe | 75.2 | 4.1 | 4.0 | 15.2 | 110.0 |
| Mulligatawny soup | Recipe | 81.7 | 1.9 | 6.0 | 8.1 | 90.0 |
| French onion soup | Recipe | 89.5 | 1.0 | 2.2 | 5.0 | 41.0 |
| Vegetable soup, homemade | Recipe | 88.9 | 1.0 | 4.2 | 3.6 | 55.0 |
| Scotch broth | Recipe | 84.2 | 6.8 | 3.6 | 4.0 | 74.0 |
| Potato and leek soup | Recipe | 86.8 | 1.7 | 2.8 | 6.2 | 56.0 |
| Pea and ham soup | Recipe | 81.8 | 4.1 | 2.2 | 9.8 | 73.0 |
| Lentil soup, homemade | Recipe | 71.8 | 6.0 | 4.8 | 14.6 | 121.0 |
| Carrot and orange soup, home made | recipe | 94.3 | 0.4 | 0.4 | 3.8 | 20.0 |
| Gazpacho | Recipe | 90.4 | 0.8 | 3.6 | 2.9 | 46.0 |
| Goulash soup | Recipe | 74.4 | 7.8 | 5.9 | 7.2 | 106.0 |
| Bouillabaisse | Recipe | 75.7 | 11.2 | 9.7 | 2.0 | 139.0 |
| Minestrone soup | Recipe | 85.3 | 2.2 | 2.5 | 7.6 | 60.0 |
| Yeast extract | Mixed sample including Marmite and own brands | 26.7 | 40.7 | 0.4 | 3.5 | 180.0 |
| Mustard, wholegrain | 9 samples, 5 brands | 65.0 | 8.2 | 10.2 | 4.2 | 140.0 |
| Salt | 2 samples | Trace | 0.0 | 0.0 | 0.0 | 0.0 |
| Stock cubes, chicken | 7 samples, 4 brands including Oxo | 5.8 | 15.4 | 15.4 | 9.9 | 237.0 |
| Stock cubes, vegetable | 8 samples, 4 brands including Oxo | 5.7 | 13.5 | 17.3 | 11.6 | 253.0 |
| Water, distilled | Included for recipe calculation | 100.0 | 0.0 | 0.0 | 0.0 | 0.0 |
| Yeast, bakers, compressed | Literature sources | 70.0 | 11.4 | 0.4 | 1.1 | 53.0 |
| Mustard, smooth | 10 samples, 7 types including English and French | 63.7 | 7.1 | 8.2 | 9.7 | 139.0 |
| Stock cubes, beef | 10 samples, 6 brands including Bovril, Oxo and own brands | 6.1 | 16.8 | 9.2 | N | N |
| Meat extract | Mixed sample including Bovril and own brands | 39.0 | 40.4 | 0.6 | 3.2 | 179.0 |
| Yeast, dried | Literature sources | 5.0 | 35.6 | 1.5 | 3.5 | 169.0 |
| Gravy instant granules, made up | Calculated from 23.5g granules to 300ml water | 93.0 | 0.3 | 2.4 | 3.0 | 34.0 |
| Tomato puree | 8 samples, 4 brands | 74.9 | 5.0 | 0.3 | 14.2 | 76.0 |
| Mustard, powder, made up | Made up with an equal volume of water | 52.5 | 14.5 | 14.4 | 10.4 | 226.0 |
| Gravy instant granules | 7 samples, 3 brands | 4.0 | 4.4 | 32.5 | 40.6 | 462.0 |
| Ice Magic sauce | 9 samples of the same brand; assorted chocolate flavours | 0.5 | 5.0 | 38.0 | 31.5 | 480.0 |
| Vinegar | 4 samples including malt, cider and wine vinegar | N | 0.4 | 0.0 | 0.6 | 22.0 |
| Baking powder | 6 samples of the same brand | 6.3 | 5.2 | 0.0 | 37.8 | 163.0 |
| Bicarbonate of soda | As sodium bicarbonate | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 |
| Carob powder | 2 samples of the same brand | 4.8 | 4.9 | 0.1 | 37.0 | 159.0 |
| Cream of tartar | As potassium tartrate | 0.0 | 0.0 | 0.0 | 0.0 | 239.0 |
| Garlic puree | 8 samples, 4 brands | 38.8 | 3.5 | 33.6 | 16.9 | 380.0 |
| Gelatine | Literature sources and Ref. Lewis and English (1990) | 13.0 | 84.4 | 0.0 | 0.0 | 338.0 |
| Mustard powder | 2 brands | 5.0 | 28.9 | 28.7 | 20.7 | 452.0 |
| Curry sauce, canned | 10 samples, 4 brands; assorted flavours | 81.4 | 1.5 | 5.0 | 7.1 | 78.0 |
| Sweet and sour sauce, canned | 10 samples, 4 brands | 81.7 | 0.4 | 0.1 | 10.6 | 44.0 |
| Relish, burger/chilli/tomato | 9 samples, 4 brands | 68.4 | 1.2 | 0.1 | 27.6 | 114.0 |
| Relish, corn/cucumber/onion | 9 samples, 5 brands | 67.0 | 1.0 | 0.3 | 29.2 | 119.0 |
| Piccalilli | 9 samples, 4 brands; mild, saucy and sweet varieties | 79.1 | 1.0 | 0.5 | 17.6 | 84.0 |
| Worcestershire sauce | 7 samples, 3 brands | 75.3 | 1.4 | 0.1 | 15.5 | 65.0 |
| Tartare sauce | 10 samples, 4 brands | 53.5 | 1.3 | 24.6 | 17.9 | 299.0 |
| Sweet and sour sauce, take-away | 7 samples purchased from Chinese restaurants | 65.3 | 0.2 | 3.4 | 32.8 | 157.0 |
| Tomato ketchup | 10 samples, 5 brands | 68.0 | 1.6 | 0.1 | 28.6 | 115.0 |
| Soy sauce | 8 samples, 4 brands; light and dark varieties | 68.6 | 3.0 | Trace | 8.2 | 43.0 |
| Pasta sauce, tomato based | 9 samples, 4 brands; assorted types | 83.9 | 2.0 | 1.5 | 6.9 | 47.0 |
| Horseradish sauce | 8 samples, 5 brands; creamed and plain samples | 64.0 | 2.5 | 8.4 | 17.9 | 153.0 |
| Cook-in-sauces, canned | 9 samples, 3 brands; assorted flavours | 87.4 | 1.1 | 0.8 | 8.3 | 43.0 |
| Brown sauce, sweet | 10 bottles, 4 brands | 68.2 | 1.2 | 0.1 | 22.2 | 98.0 |
| Barbecue sauce | Ref. Marsh (1980) | 75.5 | 1.0 | 0.1 | 23.4 | 93.0 |
| Tomato sauce, homemade | Recipe | 80.3 | 2.2 | 5.5 | 8.6 | 89.0 |
| Mint sauce | 8 samples, 4 brands | 68.7 | 1.6 | Trace | 21.5 | 101.0 |
| Tomato soup, dried | 10 packets, 4 brands; including cream of tomato | 4.6 | 4.8 | 14.3 | 65.1 | 392.0 |
| Chicken noodle soup, dried, as served | Calculated from 35g soup powder to 570ml water | 94.5 | 1.0 | 0.3 | 3.2 | 19.0 |
| Instant soup powder, dried, made up with water | Calculated from 37g powder to 190ml water | 84.4 | 1.1 | 2.3 | 10.5 | 64.0 |
| Instant soup powder, dried | 10 packets, 3 brands; assorted flavours | 4.1 | 6.5 | 14.3 | 64.4 | 396.0 |
| Vegetable soup, dried, as served | Calculated from 45g soup powder to 570ml water | 93.1 | 0.9 | 0.3 | 4.2 | 22.0 |
| Vegetable soup, dried | 10 packets, 5 brands | 6.1 | 11.6 | 3.9 | 57.3 | 296.0 |
| Tomato soup, dried, as served | Calculated from 58g soup powder to 570ml water | 91.2 | 0.4 | 1.3 | 6.0 | 36.0 |
| Oxtail soup, dried | 10 packets, 5 brands | 3.0 | 17.6 | 10.5 | 51.0 | 356.0 |
| Minestrone soup, dried, as served | Calculated from 45g soup powder to 570ml water | 92.6 | 0.7 | 0.4 | 4.2 | 22.0 |
| Minestrone soup, dried | 10 packets, 4 brands | 5.9 | 10.0 | 5.6 | 57.6 | 306.0 |
| Chicken noodle soup, dried | 10 packets, 4 brands | 5.0 | 17.1 | 4.8 | 56.0 | 322.0 |
| Instant soup powder, calorie controlled | 10 packets, 4 brands; assorted flavours | 4.5 | 12.5 | 9.4 | 51.5 | 328.0 |
| Instant soup powder, calorie controlled, as served | Calculated from 37g powder to 190ml water | 84.4 | 2.0 | 1.5 | 8.4 | 53.0 |
| Oxtail soup, dried, as served | Calculated from 45g soup powder to 570ml water | 92.5 | 1.4 | 0.8 | 3.9 | 27.0 |
| Pickle, lime, oily | 10 assorted samples; whole contents | 59.6 | 1.9 | 15.5 | 8.3 | 178.0 |
| Chutney, tomato, homemade | Recipe | 54.4 | 1.1 | 0.3 | 40.8 | 166.0 |
| Pickle, mango, oily | 10 assorted samples; whole contents | 54.8 | 1.8 | 15.0 | 9.4 | 177.0 |
| Pickle, chilli, oily | 10 assorted samples; whole contents | 50.1 | 3.3 | 24.5 | 9.9 | 271.0 |
| Chutney, mixed fruit | 10 samples, 6 brands; assorted fruits | 52.4 | 0.6 | Trace | 39.7 | 155.0 |
| Chutney, mango, sweet | 10 samples, 5 brands | 44.3 | 0.7 | 0.1 | 48.3 | 189.0 |
| Pickle, mixed vegetables | 9 samples, 4 brands | 91.8 | 0.3 | 0.4 | 3.4 | 21.0 |
| Pickle, sweet | 9 samples, 4 brands | 60.7 | 0.6 | 0.1 | 36.0 | 141.0 |
| Chutney, apple, homemade | Recipe | 47.7 | 0.9 | 0.2 | 49.2 | 190.0 |
| Salad cream | 3 samples, different brands | 47.2 | 1.5 | 31.0 | 16.7 | 348.0 |
| Mayonnaise, reduced calorie, retail | 12 samples, 8 brands | 59.5 | 1.0 | 28.1 | 8.2 | 288.0 |
| Mayonnaise, retail | 6 samples, 5 brands | 18.0 | 1.1 | 75.6 | 1.7 | 691.0 |
| Dressing, French | 8 samples, 6 brands | 33.3 | 0.1 | 49.4 | 4.5 | 462.0 |
| Dressing, French, fat free | Manufacturer's data (Kraft) | N | 0.1 | Trace | 9.9 | 38.0 |
| Dressing, reduced calorie | 4 samples, 2 brands including thousand island | 11.2 | ||||
| Chutney, mango, oily | 10 assorted samples | 34.8 | 0.4 | 10.9 | 49.5 | 285.0 |
| Salad cream, reduced calorie | Analysis and manufacturers' data | N | 1.0 | 17.2 | 9.4 | 194.0 |
| Dressing, thousand island | 7 samples, 4 brands | 47.6 | 1.1 | 30.2 | 12.5 | 323.0 |
| Dressing, 'fat free' | 9 samples of the same brand (Kraft); assorted flavours | 79.5 | 0.8 | 1.2 | 14.0 | 67.0 |
| Dressing, blue cheese | 7 samples, 2 brands | 38.4 | 2.0 | 46.3 | 8.7 | 457.0 |
| Dips, sour-cream based | 7 samples, 4 brands; assorted flavours | 54.1 | 2.9 | 37.0 | 4.0 | 360.0 |
| Chutney, tomato | 9 samples, 5 brands | 63.8 | 1.2 | 0.2 | 31.0 | 128.0 |
| Dressing, tofu | 2 samples of different brands | 30.7 | ||||
| Dressing, oil and lemon | Recipe | 21.7 | 0.1 | 71.0 | 3.4 | 652.0 |
| Mayonnaise, homemade | Recipe | 9.9 | 2.1 | 86.3 | 0.1 | 786.0 |
| Raita | Recipe, spiced curd/yoghurt | 84.9 | 4.2 | 2.2 | 5.8 | 57.0 |
| Dressing, French, homemade | Recipe | 23.9 | 0.1 | 73.1 | 0.1 | 663.0 |
| Guacamole | Recipe | 79.3 | 1.4 | 12.7 | 2.2 | 128.0 |
| Sauce, tomato base, homemade | Recipe | 85.9 | 1.5 | 4.5 | 5.8 | 68.0 |
| Apple sauce, homemade | recipe | 77.5 | 0.3 | 0.1 | 20.2 | 77.0 |
| Pasta sauce, white | Recipe | 77.1 | 7.8 | 10.8 | 1.1 | 132.0 |
| Barbecue sauce, homemade | Recipe | 48.3 | 2.8 | 21.0 | 24.3 | 294.0 |
| Hollandaise sauce, homemade | Recipe | 13.4 | 5.0 | 77.0 | 0.9 | 717.0 |
| Dressing, yogurt, homemade | Recipe | 81.0 | 5.2 | 2.7 | 7.1 | 72.0 |
| Mint sauce, homemade | Recipe | 76.9 | 0.8 | 0.1 | 19.1 | 97.0 |
| Curry paste | 20 samples, 3 brands | 36.8 | 4.7 | 21.3 | 6.7 | 236.0 |
| Sauce, dry mix, made up | Calculated from 60g powder to 568ml milk | 80.3 | 3.8 | 4.1 | 10.3 | 91.0 |
| Brown sauce, hot | 9 bottles, 3 brands | 68.3 | 1.2 | 0.1 | 27.9 | 120.0 |
| Sauce, dry mix | 7 samples, 3 brands; including parsley, onion and bread | 7.0 | 9.3 | 6.5 | 64.5 | 338.0 |
| Black bean sauce | 6 samples, 3 brands | 70.8 | 7.1 | 2.1 | 12.2 | 93.0 |
| Chilli sauce | 8 samples; assorted types | 71.7 | 1.3 | 0.8 | 17.7 | 79.0 |
| Cranberry sauce | 8 samples, 4 brands | 55.3 | 0.2 | 0.1 | 39.9 | 151.0 |
| Dressing, low fat | Manufacturer's data (Heinz); assorted flavours | 85.8 | 1.6 | 3.3 | 9.3 | 71.0 |
| Dressing, yogurt-based | 6 samples, 4 brands; assorted types | 57.4 | 2.2 | 27.5 | 9.6 | 292.0 |
| Sauce, dry, casserole mix, made up | Calculated from 70g powder to 568ml water | 89.8 | 1.1 | 0.4 | 7.3 | 35.0 |
| Oyster sauce | 10 samples; assorted types | 63.2 | 3.9 | 0.1 | 16.9 | 80.0 |
| Redcurrant jelly | 7 samples, 5 brands | 30.8 | 0.3 | Trace | 63.8 | 240.0 |
| Sandwich spread | Analysis and manufacturers' information | 60.9 | 1.2 | 9.8 | 23.5 | 186.0 |
| Dressing, thousand island, reduced calorie | 8 samples, 3 brands | 65.8 | 0.7 | 15.2 | 14.7 | 195.0 |
| Sauce, dry, casserole mix | 8 samples, 5 brands; including liver and bacon, sausage, beef Bourguignon mixes | 7.3 | 9.7 | 3.9 | 68.2 | 330.0 |
| Hot pepper sauce | 7 samples, 3 brands (Tabasco, Encona, Calypso) | 87.3 | 1.6 | 1.5 | 1.7 | 26.0 |
| Minestrone soup, canned | Manufacturer's data (Heinz) | 92.1 | 1.3 | 0.5 | 5.7 | 31.0 |
| Kit Kat | Analysis and Manufacturer's data | 2.0 | 7.5 | 26.0 | 63.0 | 500.0 |
| Truffles, mocha | Recipe | 2.6 | 6.2 | 24.9 | 63.8 | 488.0 |
| Twix | Analysis and manufacturer's data (Mars) | 3.6 | 4.6 | 24.1 | 68.5 | 492.0 |
| Snickers | Manufacturer's data (Mars) and literature (Cutrufelli and Pehrsson 1991) | 5.6 | 9.4 | 27.8 | 55.8 | 497.0 |
| Milky Way | 10 samples | 6.4 | 3.5 | 16.7 | 74.8 | 445.0 |
| Mars bar | Analysis and manufacturer's data (Mars) | 6.9 | 4.5 | 18.3 | 77.3 | 473.0 |
| Bounty bar | Manufacturer's data (Mars). milk chocolate | 8.6 | 3.7 | 26.3 | 58.1 | 469.0 |
| Creme egg | 10 samples and manufacturer's data (Cadbury) | 6.7 | 4.0 | 15.9 | 71.0 | 425.0 |
| Truffles, rum | Recipe | 3.5 | 5.9 | 32.8 | 54.2 | 528.0 |
| Chocolate, diabetic | 10 samples, 2 brands | 2.2 | 9.3 | 29.5 | 38.6 | 447.0 |
| Chocolate covered caramels | 18 samples, 4 brands including Rolo, Caramel | 5.6 | 5.0 | 21.7 | 66.5 | 465.0 |
| Chocolate covered bar with fruit/nut wafer/biscuit | 28 samples of Lion Bar, Picnic, Ballisto, Crispy Caramel | 2.7 | 8.7 | 27.4 | 58.0 | 499.0 |
| Chocolate, cooking | 10 samples | 0.3 | 4.8 | 34.8 | 57.8 | 549.0 |
| Chocolate, fancy and filled | 10 samples of different brands | 6.1 | 4.9 | 21.3 | 62.9 | 447.0 |
| Chocolate, milk | 12 bars, 5 brands including Dairy Milk, Galaxy, chocolate buttons | 1.3 | 7.7 | 30.7 | 56.9 | 520.0 |
| Chocolate, white | 14 samples, 5 brands; buttons and bars | 0.6 | 8.0 | 30.9 | 58.3 | 529.0 |
| Smartie-type sweets | 10 samples including Smarties and M & M's | 1.5 | 5.4 | 17.5 | 73.9 | 456.0 |
| Chocolate, plain | 6 bars, 3 brands | 0.6 | 5.0 | 28.0 | 63.5 | 510.0 |
| Wispa bar | 4 samples | 34.2 | ||||
| Chocolate, couverture | 3 samples, 2 brands; milk and plain | 37.4 | ||||
| Turkish delight, without nuts | 7 assorted samples | 16.1 | 0.6 | 0.0 | 77.9 | 295.0 |
| Yogurt coated nuts and raisins | Mixed sample | 39.5 | ||||
| Cereal chewy bar | 17 bars of different brands; assorted types | 1.1 | 7.3 | 16.4 | 64.7 | 419.0 |
| Fudge, homemade | Recipe | 4.6 | 3.3 | 13.7 | 80.4 | 438.0 |
| Turkish delight, with nuts | Recipe | 14.1 | 4.1 | 2.6 | 82.0 | 348.0 |
| Coconut ice | Recipe | 16.8 | 1.7 | 12.8 | 67.0 | 373.0 |
| Halva, carrot | Recipe | 31.1 | 4.7 | 18.8 | 44.0 | 354.0 |
| Halva, semolina | Recipe | 34.0 | 2.2 | 16.6 | 49.1 | 342.0 |
| Peppermint creams | Recipe | 6.8 | 0.6 | Trace | 96.9 | 365.0 |
| Toffees, mixed | 13 samples, 4 brands including cream and plain varieties | 2.4 | 2.2 | 18.6 | 66.7 | 426.0 |
| Fruit gums/jellies | 11 samples, 10 brands; assorted flavours | 14.0 | 6.5 | 0.0 | 79.5 | 324.0 |
| Nougat | Recipe | 6.7 | 4.5 | 8.4 | 80.0 | 394.0 |
| Peppermints | Several samples of 6 different brands | 0.2 | 0.5 | 0.7 | 102.7 | 393.0 |
| Peanut brittle | Recipe | 1.7 | 8.6 | 19.0 | 73.8 | 483.0 |
| Marshmallows | 7 samples of different brands | 17.4 | 3.9 | 0.0 | 83.1 | 327.0 |
| Liquorice shapes | 9 samples, 4 brands | 13.3 | 5.5 | 1.4 | 65.0 | 278.0 |
| Fruit pastilles | 6 samples of different brands; assorted flavours | 9.1 | 2.8 | 0.0 | 84.2 | 327.0 |
| Foam sweets | 7 samples | 6.5 | 4.4 | 4.8 | 80.1 | 361.0 |
| Chew sweets | 15 samples, 6 brands including Opal Fruits, Chewitts, Fruit-tella | 7.6 | 1.0 | 5.6 | 87.0 | 381.0 |
| Cereal crunchy bar | 12 bars of different brands; assorted types | 2.6 | 10.4 | 22.2 | 60.5 | 468.0 |
| Boiled sweets | 6 samples | 16.6 | Trace | Trace | 87.1 | 327.0 |
| Liquorice allsorts | 7 samples, 4 brands | 8.4 | 3.7 | 5.2 | 76.7 | 349.0 |
| Sherbert sweets | 10 samples of different brands | 0.2 | 0.6 | 0.0 | 93.9 | 355.0 |
| Wheat crunchies | 20 samples, 3 brands; assorted flavours | 3.8 | 10.3 | 20.7 | 59.4 | 450.0 |
| Chevda/chevra/chewra | Recipe | 3.2 | 18.2 | 31.2 | 35.5 | 487.0 |
| Punjabi puri | 20 samples, 3 brands; assorted flavours | 2.0 | 7.3 | 35.1 | 51.1 | 537.0 |
| Oriental mix | Ref. Cutrufelli and Pehrsson (1991) | 2.6 | 20.0 | 40.7 | 33.1 | 545.0 |
| Maize and rice flour snacks | 20 samples of Frazzles and Bacon Streaks | 2.6 | 7.0 | 20.9 | 62.5 | 450.0 |
| Corn and starch snacks | 20 samples, 6 brands including Skips | 2.6 | 3.8 | 31.2 | 55.8 | 505.0 |
| Pretzels | Ref. Cutrufelli and Pehrsson (1991) | 3.3 | 9.1 | 3.5 | 79.2 | 381.0 |
| Sev/ganthia | Recipe, savoury Indian snack | 4.4 | 16.1 | 25.3 | 40.6 | 440.0 |
| Mixed cereal and potato flour snacks | 40 samples. Shaped and flavoured snacks based on maize, potato and wheat including cheese balls | 4.0 | 7.1 | 23.1 | 56.7 | 449.0 |
| Potato and corn sticks | 20 samples, 9 brands; mixed plain and flavoured e.g. chipsticks, crunchy sticks | 3.2 | 5.8 | 23.6 | 60.4 | 462.0 |
| Potato and tapioca snacks | 20 samples, 3 brands; assorted types e.g. Waffles, Bitza Pizza, Wickettes | 3.2 | 3.9 | 24.8 | 64.6 | 481.0 |
| Potato crisps, jacket | 20 samples, 7 brands; mixed plain and flavoured | 1.3 | 6.4 | 32.4 | 51.3 | 510.0 |
| Puffed potato products | 20 samples, 3 brands; assorted flavours e.g. Quavers, Snaps, Chinese style crackers | 3.1 | 2.2 | 33.0 | 56.2 | 517.0 |
| Potato crisps, thick, crinkle-cut | 20 samples, 5 brands; mixed plain and flavoured | 2.1 | 6.1 | 30.3 | 55.9 | 507.0 |
| Potato crisps, square | 20 samples, 2 brands; mixed plain and flavoured | 4.5 | 6.4 | 21.2 | 57.7 | 433.0 |
| Potato crisps, crinkle cut | 20 samples, 3 brands; mixed plain and flavoured | 2.6 | 5.6 | 35.8 | 53.9 | 547.0 |
| Potato crisps, thick-cut | 20 samples, 2 brands; mixed plain and flavoured | 3.4 | 7.2 | 28.1 | 58.0 | 499.0 |
| Twiglets | 20 samples, savoury wholewheat sticks | 3.2 | 11.3 | 11.7 | 62.0 | 383.0 |
| Tortilla chips | 20 samples, 6 brands, maize chips | 0.9 | 7.6 | 22.6 | 60.1 | 459.0 |
| Potato rings | 18 samples, 3 brands; assorted flavours; Hula Hoop type | 2.8 | 3.9 | 32.0 | 58.5 | 523.0 |
| Potato crisps | 20 samples, 8 brands; mixed plain and flavoured | 2.8 | 5.7 | 34.2 | 53.3 | 530.0 |
| Pot savouries, made up | 85g product made up with 215ml water | 74.2 | 3.3 | 3.1 | 16.7 | 103.0 |
| Pot savouries | 6 samples including assorted flavours of noodles, rice and chilli | 8.9 | 11.6 | 10.9 | 58.8 | 365.0 |
| Popcorn, plain | Recipe | 0.9 | 6.2 | 42.8 | 48.7 | 593.0 |
| Popcorn, candied | Recipe | 2.6 | 2.1 | 20.0 | 77.6 | 480.0 |
| Pork scratchings | 19 samples, 4 brands | 2.1 | 47.9 | 46.0 | 0.2 | 606.0 |
| Corn snacks | 20 samples, 7 brands including Wotsits, Monster Munch and Nik-Naks | 3.3 | 7.0 | 31.9 | 54.3 | 519.0 |
| Breadsticks | 10 samples, 3 brands | 3.5 | 11.2 | 8.4 | 72.5 | 392.0 |
| Bombay mix | 20 samples; savoury mix of gram flour, assorted peas, lentils, nuts and seeds | 3.5 | 18.8 | 32.9 | 35.1 | 503.0 |
| Potato crisps, low fat | 20 samples of different brands; mixed plain and flavoured | 1.1 | 6.6 | 21.5 | 63.5 | 458.0 |
| Icing, butter | Recipe | 8.7 | 0.2 | 29.4 | 63.4 | 507.0 |
| Lemon curd, homemade | Recipe | 28.6 | 4.2 | 16.7 | 50.7 | 357.0 |
| Mincemeat, vegetarian | Recipe | 37.3 | 1.5 | 12.4 | 43.8 | 306.0 |
| Jam, reduced sugar | 9 samples, 5 brands; assorted flavours | 65.3 | 0.5 | 0.1 | 31.9 | 123.0 |
| Chocolate nut spread | 8 samples, 5 brands | Trace | 6.2 | 33.0 | 60.5 | 549.0 |
| Icing, glace | Recipe | 15.3 | Trace | 0.0 | 88.9 | 333.0 |
| Fruit spread | 8 samples, 4 brands; assorted flavours | 64.0 | 0.7 | 0.1 | 31.4 | 121.0 |
| Jam, diabetic | Analysis and manufacturers' data | N | 0.1 | 0.0 | 60.4 | 174.0 |
| Jam, fruit with edible seeds | 10 samples, 5 flavours | 29.8 | 0.6 | 0.0 | 69.0 | 261.0 |
| Jam, stone fruit | 8 samples, 4 flavours | 29.6 | 0.4 | 0.0 | 69.3 | 261.0 |
| Marmalade | 4 brands | 28.0 | 0.1 | 0.0 | 69.5 | 261.0 |
| Marmalade, diabetic | Manufacturers' data | N | 0.1 | 0.0 | 57.0 | 173.0 |
| Mincemeat | 10 samples of the same brand | 27.5 | 0.6 | 4.3 | 62.1 | 274.0 |
| Chocolate spread | 6 samples, 3 brands | 0.2 | 4.1 | 37.6 | 57.1 | 569.0 |
| Icing, fondant | Recipe | 12.7 | 1.1 | Trace | 90.1 | 342.0 |
| Icing, Royal | Recipe | 9.7 | 0.9 | Trace | 93.4 | 354.0 |
| Lemon curd | 10 jars, 4 brands | 30.7 | 0.6 | 4.9 | 62.7 | 282.0 |
| Ice cream sauce, topping | 8 samples, 3 brands; strawberry and chocolate flavours | 40.6 | 0.8 | 0.2 | 53.9 | 207.0 |
| Treacle, black | 3 samples | 28.5 | 1.2 | 0.0 | 67.2 | 257.0 |
| Glucose liquid, BP | 1 sample | 20.4 | Trace | 0.0 | 84.7 | 318.0 |
| Honeycomb | 2 samples, honey and comb together | 20.2 | 0.6 | 4.6 | 74.4 | 281.0 |
| Jaggery | 5 assorted samples | 3.4 | 0.5 | 0.0 | 97.2 | 367.0 |
| Molasses | Ref. Cutrufelli and Pehrsson (1991) | 25.9 | 0.0 | 0.1 | 68.8 | 266.0 |
| Sugar, brown | 3 samples | Trace | 0.1 | 0.0 | 101.3 | 362.0 |
| Syrup, golden, pouring | 2 samples of the same brand | 18.1 | Trace | 0.0 | 79.0 | 296.0 |
| Sugar, icing | Analysis and maunfacturers' data | Trace | Trace | 0.0 | 104.9 | 393.0 |
| Sugar, white | Granulated and loaf sugar | Trace | Trace | 0.0 | 105.0 | 394.0 |
| Syrup, corn, dark | Ref. Cutrufelli and Pehrsson (1991) | 22.8 | 0.0 | 0.0 | 76.6 | 282.0 |
| Syrup, maple | Ref. Cutrufelli and Pehrsson (1991) | 32.0 | 0.0 | 0.2 | 67.2 | 262.0 |
| Syrup, golden | 3 samples of the same brand | 20.0 | 0.3 | 0.0 | 79.0 | 298.0 |
| Sugar, Demerara | 5 samples | Trace | 0.5 | 0.0 | 104.5 | 394.0 |
| Honey | 8 samples; assorted types | 17.5 | 0.4 | 0.0 | 76.4 | 288.0 |
| Pigeon peas, dahl, dried, raw | Split peas, no seed coat. Literature sources | 10.0 | 21.8 | 1.9 | 58.6 | 324.0 |
| Pigeon peas, dahl, dried, boiled in unsalted water | As raw, soaked and boiled | 66.8 | 8.7 | 0.5 | 21.2 | 118.0 |
| Pinto beans, dried, raw | Whole beans. Literature sources | 10.6 | 21.1 | 1.6 | 57.1 | 327.0 |
| Pinto beans, dried, boiled in unsalted water | As raw | 62.5 | 8.9 | 0.7 | 23.9 | 137.0 |
| Pinto beans, re-fried beans | Ref. 5 | 72.3 | 6.2 | 1.1 | 15.3 | 107.0 |
| Red kidney beans, dried, boiled in unsalted water | As raw, soaked and boiled | 66.0 | 8.4 | 0.5 | 17.4 | 103.0 |
| Pigeon peas, whole, dried, boiled in unsalted water | Literature sources | 66.7 | 8.5 | 0.5 | 21.2 | 117.0 |
| Lentils, red, split, dried, raw | LGC; as purchased | 11.1 | 23.8 | 1.3 | 56.3 | 318.0 |
| Red kidney beans, dried, raw | Whole beans. Analytical and literature sources | 11.2 | 22.1 | 1.4 | 44.1 | 266.0 |
| Pigeon peas, whole, dried, raw | Literature sources | 10.0 | 20.0 | 1.9 | 58.6 | 317.0 |
| Papri beans, raw | LGC. Ends trimmed; 5 samples | 82.6 | 5.4 | 0.3 | 4.2 | 40.0 |
| Mung beans, dahl, dried, raw | Split beans, no seed coat. Literature sources | 11.0 | 26.8 | 1.1 | 46.3 | 291.0 |
| Mung beans, whole, dried, boiled in unsalted water | As raw, soaked and boiled | 69.3 | 7.6 | 0.4 | 15.3 | 91.0 |
| Mung beans, whole, dried, raw | Literature sources | 11.0 | 23.9 | 1.1 | 46.3 | 279.0 |
| Miso | Fermented soya bean paste. Refs. 5, 10 | 42.9 | 13.3 | 6.2 | 23.5 | 203.0 |
| Runner beans, raw | IFR; ends and sides trimmed | 91.2 | 1.6 | 0.4 | 3.2 | 22.0 |
| Lentils, canned in tomato sauce, re-heated | LGC; 10 samples, 2 brands | 82.5 | 4.7 | 0.2 | 9.3 | 55.0 |
| Tofu, soya bean, fu juk | Dried string-like tofu. Ref. 10 | 11.0 | 45.1 | 16.2 | 23.3 | 387.0 |
| Lentils, green and brown, whole, dried, boiled in salted water | LGC; as raw. Boiled 10 minutes, simmered 25 minutes | 66.7 | 8.8 | 0.7 | 16.9 | 105.0 |
| Lilva beans, canned, drained | LGC; 10 cans, 2 brands. Rinsed | 78.1 | 6.7 | 0.4 | 10.1 | 68.0 |
| Beansprouts, mung, stir-fried in blended oil | LGC. 6 samples; stir-fried 2 minutes. And calcd. from raw | 88.4 | 1.9 | 6.1 | 2.5 | 72.0 |
| Mung beans, dahl, dried, boiled in unsalted water | As raw, soaked and boiled | 70.8 | 7.8 | 0.4 | 15.3 | 92.0 |
| Lentils, green and brown, whole, dried, raw | LGC; 10 samples, 6 brands. Continental type | 10.8 | 24.3 | 1.9 | 48.8 | 297.0 |
| Lentils, red, split, dried, boiled in unsalted water | LGC. As purchased; boiled 20 minutes | 72.1 | 7.6 | 0.4 | 17.5 | 100.0 |
| Hummus | LGC. Chick pea spread; 10 samples, retail and homemade | 61.4 | 7.6 | 12.6 | 11.6 | 187.0 |
| Green beans/French beans, frozen, boiled in unsalted water | LGC; 10 samples, 8 brands. Boiled 3-8 minutes | 90.0 | 1.7 | 0.1 | 4.7 | 25.0 |
| Green beans/French beans, raw | IFR; pods and beans, ends trimmed | 90.7 | 1.9 | 0.5 | 3.2 | 24.0 |
| Chick peas, whole, dried, boiled in unsalted water | As raw. Soaked and boiled | 65.8 | 8.4 | 2.1 | 18.2 | 121.0 |
| Tofu, soya bean, steamed | LGC. Soya bean curd; 7 assorted samples | 85.0 | 8.1 | 4.2 | 0.7 | 73.0 |
| Broad beans, frozen, boiled in unsalted water | LGC; 10 samples, 7 brands. Boiled 3-10 minutes | 73.8 | 7.9 | 0.6 | 11.7 | 81.0 |
| Runner beans, boiled in salted water | IFR. Sliced and boiled 20 minutes | 92.8 | 1.2 | 0.5 | 2.3 | 18.0 |
| Beansprouts, mung, raw | IFR; as purchased | 90.4 | 2.9 | 0.5 | 4.0 | 31.0 |
| Tofu, soya bean, steamed, fried | Calcd. from steamed and Haytowitz and Matthews (1986) | 51.0 | 23.5 | 17.7 | 2.0 | 261.0 |
| Red kidney beans, canned, re-heated, drained | LGC; 10 cans, 6 brands | 67.5 | 6.9 | 0.6 | 17.8 | 100.0 |
| Tempeh | Fermented soya bean cake. Literature sources | 61.0 | 20.7 | 6.4 | 6.4 | 166.0 |
| Sword beans, raw | Refs. 9, 10 | 87.9 | 2.5 | 0.3 | 7.2 | 41.0 |
| Soya beans, dried, boiled in unsalted water | As raw | 64.3 | 14.0 | 7.3 | 5.1 | 141.0 |
| Soya beans, dried, raw | Whole beans. Analysis and literature sources | 8.5 | 35.9 | 18.6 | 15.8 | 370.0 |
| Runner beans, boiled in unsalted water | Based on boiled in salted water | 92.8 | 1.2 | 0.5 | 2.3 | 18.0 |
| Butter beans, canned, re-heated, drained | LGC; 10 cans, 5 brands | 74.0 | 5.9 | 0.5 | 13.0 | 77.0 |
| Baked beans, canned in tomato sauce, with pork sausages | LGC; 10 cans, 3 brands | 72.5 | 6.0 | 4.5 | 11.0 | 106.0 |
| Blackeye beans, dried, raw | Whole beans. Analysis and literature sources | 10.7 | 23.5 | 1.6 | 54.1 | 311.0 |
| Black gram, duhli urad dahl, dried, boiled in unsalted water | As raw; soaked and boiled | 71.3 | 8.1 | 0.4 | 15.1 | 96.0 |
| Black gram, duhli urad dahl, dried, raw | Split beans, no seed coat. Literature sources | 11.5 | 27.2 | 1.4 | 44.0 | 298.0 |
| Black gram, chilki urad dahl, dried, raw | Split beans, partial seed coat. Literature sources | 11.5 | 26.0 | 1.4 | 42.5 | 287.0 |
| Black gram, urad gram, dried, raw | Whole beans. Literature sources | 11.5 | 24.9 | 1.4 | 40.8 | 275.0 |
| Beansprouts, mung, canned, drained | 10 cans | 95.4 | 1.6 | 0.1 | 0.8 | 10.0 |
| Beansprouts, mung, boiled in salted water | IFR; boiled 4 minutes | 91.6 | 2.5 | 0.5 | 2.8 | 25.0 |
| Barbecue beans, canned in sauce | LGC, 5 cans (Heinz), and manufacturer's data | 71.8 | 5.3 | 0.4 | 14.0 | 77.0 |
| Blackeye beans, dried, boiled in unsalted water | As raw; soaked and boiled | 66.2 | 8.8 | 0.7 | 19.9 | 116.0 |
| Balor beans, raw | LGC; 5 samples. Ends trimmed | 88.4 | 2.7 | 0.1 | 3.0 | 23.0 |
| Black gram, chilki urad dahl, dried, boiled in unsalted water | As raw; soaked and boiled | 72.0 | 8.0 | 0.4 | 13.6 | 90.0 |
| Baked beans, canned in tomato sauce, with burgers | LGC; 10 cans, 4 brands | 73.1 | 6.6 | 2.9 | 11.3 | 95.0 |
| Baked beans, canned in tomato sauce, reduced sugar, reduced salt | LGC; 5 cans, 2 own brands | 73.6 | 5.4 | 0.6 | 12.5 | 73.0 |
| Baked beans, canned in tomato sauce, reduced sugar | LGC; 6 cans, 5 brands | 73.6 | 5.4 | 0.6 | 12.8 | 74.0 |
| Baked beans, canned in tomato sauce, re-heated | LGC; 10 cans, 7 brands | 71.5 | 5.2 | 0.6 | 15.3 | 84.0 |
| Baked beans, canned in tomato sauce | LGC; 10 cans, 7 brands | 72.9 | 4.8 | 0.6 | 15.1 | 81.0 |
| Aduki beans, dried, boiled in unsalted water | LGC analysis and calculation from dried | 59.4 | 9.3 | 0.2 | 22.5 | 123.0 |
| Haricot beans, dried, boiled in unsalted water | LGC. As raw; soaked 24 hours, boiled 2 hours | 69.6 | 6.6 | 0.5 | 17.2 | 95.0 |
| Papri beans, canned, drained | LGC; 10 cans (Amrit). Rinsed | 88.2 | 3.0 | 0.2 | 3.2 | 26.0 |
| Balor beans, canned, drained | LGC; 10 cans (Amrit). Rinsed | 90.9 | 2.0 | 0.1 | 2.8 | 19.0 |
| Chick peas, split, dried, boiled in unsalted water | As raw. Soaked and boiled | 67.3 | 7.7 | 2.0 | 17.4 | 114.0 |
| Haricot beans, dried, raw | LGC; whole beans | 11.3 | 21.4 | 1.6 | 49.7 | 286.0 |
| Green beans/French beans, canned, re-heated, drained | LGC; 10 cans, 6 brands. Whole and sliced | 90.3 | 1.5 | 0.1 | 4.1 | 22.0 |
| Green beans/French beans, boiled in unsalted water | Based on boiled in salted water | 91.0 | 1.8 | 0.5 | 2.9 | 22.0 |
| Green beans/French beans, boiled in salted water | IFR; sliced and boiled 16 minutes | 91.0 | 1.8 | 0.5 | 2.9 | 22.0 |
| Cluster beans, raw | LGC; 5 samples. Ends trimmed | 87.0 | 2.6 | 0.1 | 3.0 | 23.0 |
| Black gram, urad gram, dried, boiled in unsalted water | As raw; soaked and boiled | 71.3 | 7.8 | 0.4 | 13.6 | 89.0 |
| Chick peas, canned, re-heated, drained | LGC. Whole peas; 10 samples, 5 brands | 67.5 | 7.2 | 2.9 | 16.1 | 115.0 |
| Broad beans, raw | IFR; whole beans without pods | 80.3 | 5.7 | 1.0 | 7.2 | 59.0 |
| Aduki beans, dried, raw | LGC; 6 samples, whole beans | 12.7 | 19.9 | 0.5 | 50.1 | 272.0 |
| Chick peas, split, dried, raw | No seed coat. Literature sources. Kabuli variety | 12.2 | 22.7 | 5.4 | 49.6 | 325.0 |
| Chick peas, whole, dried, raw | Analytical and literature sources. Kabuli variety | 10.0 | 21.3 | 5.4 | 49.6 | 320.0 |
| Chick pea flour | Literature sources and estimation from whole peas | 10.0 | 19.7 | 5.4 | 49.6 | 313.0 |
| Butter beans, dried, boiled in unsalted water | Soaked 24 hours; boiled 2 hours. | 70.5 | 7.1 | 0.6 | 18.4 | 103.0 |
| Butter beans, dried, raw | Analysis and literature sources | 11.6 | 19.1 | 1.7 | 52.9 | 290.0 |
| Broad beans, boiled in salted water | IFR. As raw; boiled 20 minutes | 82.8 | 5.1 | 0.8 | 5.6 | 48.0 |
| Broad beans, canned, re-heated, drained | LGC; 10 cans, 4 brands | 69.9 | 8.3 | 0.7 | 12.7 | 87.0 |
| Broad beans, dried, raw | Literature sources | 11.0 | 26.1 | 2.1 | 32.5 | 245.0 |
| Broad beans, boiled in unsalted water | Based on boiled in salted water | 82.8 | 5.1 | 0.8 | 5.6 | 48.0 |
| Chilli beans, canned, re-heated | LGC; 10 cans (Batchelors). Simmered 15 minutes | 74.8 | 4.9 | 0.5 | 12.2 | 70.0 |
| Chips, retail, fried in vegetable oil | 5 samples from fish and chip shops | 52.3 | 3.2 | 12.4 | 30.5 | 239.0 |
| Oven chips, thick cut, frozen, baked | LGC; 10 samples (McCain). Oven baked 20-25 minutes | 61.4 | 3.2 | 4.4 | 27.9 | 157.0 |
| Chips, homemade, fried in dripping | Calculation from fried in corn oil | 56.5 | 3.9 | 6.7 | 30.1 | 189.0 |
| Chips, homemade, fried in blended oil | Calculation from fried in corn oil | 56.5 | 3.9 | 6.7 | 30.1 | 189.0 |
| Chips, homemade, fried in sunflower oil | 56.5 | 3.9 | 6.7 | 30.1 | 189.0 | |
| Chips, retail, fried in dripping | Calculation from fried in vegetable oil | 52.3 | 3.2 | 12.4 | 30.5 | 239.0 |
| Chips, retail, fried in sunflower oil | 52.3 | 3.2 | 12.4 | 30.5 | 239.0 | |
| Chips, French fries, retail | 5 samples from burger outlets. Manufacturers' data | 43.8 | 3.3 | 15.5 | 34.0 | 280.0 |
| Chips, straight cut, frozen, fried in corn oil | LGC; 10 samples, 10 brands. Deep fried 3-5 minutes | 40.3 | 4.1 | 13.5 | 36.0 | 273.0 |
| Chips, oven, frozen, baked | LGC; 10 samples, 7 brands. Oven baked 15-20 minutes | 58.5 | 3.2 | 4.2 | 29.8 | 162.0 |
| Chips, retail, fried in corn oil | 52.3 | 3.2 | 12.4 | 30.5 | 239.0 | |
| Chips, fine cut, frozen, fried in corn oil | LGC; 10 samples, 4 brands. Deep fried 1-4 minutes | 26.0 | 4.5 | 21.3 | 41.2 | 364.0 |
| Chips, crinkle cut, frozen, fried in corn oil | LGC; 10 samples, 10 brands. Deep fried 3-6 minutes | 41.0 | 3.6 | 16.7 | 33.4 | 290.0 |
| Chips, homemade, fried in corn oil | IFR. Samples as raw potatoes; deep fried 6 minutes 190c | 56.5 | 3.9 | 6.7 | 30.1 | 189.0 |
| Chips, fine cut, frozen, fried in dripping | Calculation from fried in corn oil | 26.0 | 4.5 | 21.3 | 41.2 | 364.0 |
| Chips, fine cut, frozen, fried in blended oil | Calculation from fried in corn oil | 26.0 | 4.5 | 21.3 | 41.2 | 364.0 |
| Chips, straight cut, frozen, fried in dripping | Calculation from fried in corn oil | 40.3 | 4.1 | 13.5 | 36.0 | 273.0 |
| Chips, straight cut, frozen, fried in blended oil | Calculation from fried in corn oil | 40.3 | 4.1 | 13.5 | 36.0 | 273.0 |
| Chips, retail, fried in blended oil | Calculation from fried in vegetable oil | 52.3 | 3.2 | 12.4 | 30.5 | 239.0 |
| Chips, thick cut, frozen, fried in corn oil | LGC; 10 samples, 5 brands. Deep fried 3-7 minutes | 44.2 | 3.6 | 10.2 | 34.0 | 234.0 |
| Chips, microwave, cooked | LGC; 10 samples, 2 brands; cooked as packet directions | 50.4 | 3.6 | 9.6 | 32.1 | 221.0 |
| New potatoes, boiled in unsalted water | IFR; Samples as raw; boiled 20 minutes | 80.5 | 1.5 | 0.3 | 17.8 | 75.0 |
| New potatoes, in skins, boiled in salted water | LGC; boiled 20 minutes | 81.1 | 1.4 | 0.3 | 15.4 | 66.0 |
| New potatoes, in skins, boiled in unsalted water | LGC; boiled 20 minutes | 81.1 | 1.4 | 0.3 | 15.4 | 66.0 |
| New potatoes, chipped, fried in corn oil | IFR; Samples as raw; deep fried, 6 minutes 190C | 50.0 | 4.4 | 9.5 | 33.3 | 228.0 |
| New potatoes, frozen, `roast' in corn oil | LGC; 10 samples, 3 brands. Deep fried and roasted | 62.9 | 2.5 | 6.6 | 23.4 | 157.0 |
| New potatoes, boiled in salted water | Based on boiled in unsalted water | 80.5 | 1.5 | 0.3 | 17.8 | 75.0 |
| New potatoes, average, raw | IFR; flesh only | 81.7 | 1.7 | 0.3 | 16.1 | 70.0 |
| New potatoes, canned, re-heated, drained | LGC; 10 samples, 4 brands | 81.3 | 1.5 | 0.1 | 15.1 | 63.0 |
| Old potatoes, Pentland Crown, raw | IFR; flesh only | 79.3 | 2.0 | 0.2 | 17.6 | 76.0 |
| Old potatoes, baked, flesh only | IFR. Samples as raw; baked 90 minutes 200C | 78.9 | 2.2 | 0.1 | 18.0 | 77.0 |
| Old potatoes, mashed with margarine | Recipe | 77.9 | 1.8 | 4.0 | 15.5 | 102.0 |
| Old potatoes, boiled in salted water | IFR. Samples as raw; boiled 20 minutes | 80.3 | 1.8 | 0.1 | 17.0 | 72.0 |
| Old potatoes, boiled in unsalted water | IFR. Samples as raw; boiled 20 minutes | 80.3 | 1.8 | 0.1 | 17.0 | 72.0 |
| Old potatoes, mashed with polyunsatd. margarine | 77.6 | 1.8 | 4.3 | 15.5 | 104.0 | |
| Old potatoes, mashed with soft margarine | 77.6 | 1.8 | 4.3 | 15.5 | 104.0 | |
| Old potatoes, mashed with butter | Recipe. 100g boiled potatoes, 5g butter, 7g milk | 77.8 | 1.8 | 4.0 | 15.5 | 102.0 |
| Old potatoes, mashed with hard margarine | 77.6 | 1.8 | 4.3 | 15.5 | 104.0 | |
| Old potatoes, King Edward, raw | IFR; flesh only | 78.7 | 2.1 | 0.2 | 16.8 | 73.0 |
| Old potatoes, Desiree, raw | IFR; flesh only | 78.9 | 2.2 | 0.2 | 17.0 | 74.0 |
| Old potatoes, baked, flesh only, weighed with skin | Calcd. from flesh only | 52.9 | 1.5 | 0.1 | 12.1 | 52.0 |
| Old potatoes, baked, flesh and skin | LGC. Samples as raw; baked 90 minutes 200C | 62.6 | 3.9 | 0.2 | 31.7 | 136.0 |
| Old potatoes, average, raw | IFR; 4 varieties sampled over two years. Flesh only | 79.0 | 2.1 | 0.2 | 17.2 | 75.0 |
| Old potatoes, roast in lard | Calculation from roast in corn oil | 64.7 | 2.9 | 4.5 | 25.9 | 149.0 |
| Old potatoes, roast in blended oil | Calculation from roast in corn oil | 64.7 | 2.9 | 4.5 | 25.9 | 149.0 |
| Old potatoes, Maris Piper, raw | IFR; flesh only | 79.3 | 2.0 | 0.2 | 17.3 | 75.0 |
| Old potatoes, roast in corn oil | IFR. Samples as raw; roasted in shallow oil 90 minutes 200C | 64.7 | 2.9 | 4.5 | 25.9 | 149.0 |
| Peas, frozen, boiled in salted water | Based on frozen, boiled in unsalted water | 78.3 | 6.0 | 0.9 | 9.7 | 69.0 |
| Split peas, dried, boiled in unsalted water | As raw; soaked 24 hours, boiled 2 hours | 67.3 | 8.3 | 0.9 | 22.7 | 126.0 |
| Sugar-snap peas, raw | LGC. Whole pods, ends trimmed; 4 samples | 87.1 | 3.4 | 0.2 | 5.0 | 34.0 |
| Sugar-snap peas, boiled in salted water | LGC. As raw; boiled 3 minutes. And calcd. from raw | 88.4 | 3.1 | 0.3 | 4.7 | 33.0 |
| Mange-tout peas, boiled in salted water | LGC. As raw; boiled 3 minutes. And calcd. from raw | 89.2 | 3.2 | 0.1 | 3.3 | 26.0 |
| Mushy peas, canned, re-heated | LGC; 10 samples, 3 brands | 76.5 | 5.8 | 0.7 | 13.8 | 81.0 |
| Peas, boiled in salted water | IFR. As raw; boiled 20 minutes | 75.6 | 6.7 | 1.6 | 10.0 | 79.0 |
| Peas, boiled in unsalted water | IFR. As raw; boiled 20 minutes | 75.6 | 6.7 | 1.6 | 10.0 | 79.0 |
| Peas, canned, re-heated, drained | LGC; 10 samples, 9 brands | 77.9 | 5.3 | 0.9 | 13.5 | 80.0 |
| Split peas, dried, raw | No seed coat | 12.1 | 22.1 | 2.4 | 58.2 | 328.0 |
| Peas, raw | IFR; whole peas, no pods | 74.6 | 6.9 | 1.5 | 11.3 | 83.0 |
| Mange-tout peas, stir-fried in blended oil | LGC. As raw; stir-fried 5 minutes. And calcd. from raw | 83.6 | 3.8 | 4.8 | 3.5 | 71.0 |
| Processed peas, canned, re-heated, drained | LGC; 10 samples, 7 brands | 69.6 | 6.9 | 0.7 | 17.5 | 99.0 |
| Mange-tout peas, raw | LGC. Whole pods, ends trimmed; 10 samples | 88.7 | 3.6 | 0.2 | 4.2 | 32.0 |
| Marrowfat peas, canned, re-heated, drained | LGC; 10 samples, 6 brands | 69.0 | 6.9 | 0.8 | 17.5 | 100.0 |
| Peas, dried, raw | Whole peas | 13.3 | 21.6 | 2.4 | 52.0 | 303.0 |
| Peas, dried, boiled in unsalted water | As raw; soaked 24 hours, boiled 2 hours | 70.3 | 6.9 | 0.8 | 19.9 | 109.0 |
| Peas, frozen, raw | 15 packets and calcd. from boiled | 79.1 | 5.7 | 0.9 | 9.3 | 66.0 |
| Pease pudding, canned, re-heated, drained | LGC; 10 samples, 3 brands | 72.6 | 6.8 | 0.6 | 16.1 | 93.0 |
| Petit pois, frozen, boiled in salted water | LGC; 10 samples, 4 brands. Boiled 2-5 minutes | 81.1 | 5.0 | 0.9 | 5.5 | 49.0 |
| Petit pois, frozen, boiled in unsalted water | Based on boiled in salted water | 81.1 | 5.0 | 0.9 | 5.5 | 49.0 |
| Petit pois, canned, drained | LGC; 8 samples, 5 brands | 78.0 | 5.2 | 0.6 | 4.9 | 45.0 |
| Peas, frozen, boiled in unsalted water | LGC; 10 samples, 8 brands. Boiled 2-5 minutes | 78.3 | 6.0 | 0.9 | 9.7 | 69.0 |
| Potato fritters, battered, cooked | 2 samples of different brands, oven cooked | 59.5 | 3.2 | 8.5 | 25.5 | 185.0 |
| Instant potato powder, raw | LGC; 10 samples, 9 brands | 7.3 | 8.4 | 0.6 | 74.9 | 320.0 |
| Instant potato powder, made up with water | Calcd. from ingredients; made up as packet directions | 83.3 | 1.5 | 0.1 | 13.5 | 57.0 |
| Instant potato powder, made up with whole milk | Calcd. from ingredients; made up as packet directions | 80.0 | 2.4 | 1.2 | 14.8 | 76.0 |
| Instant potato powder, made up with semi-skimmed milk | Calcd. from ingredients; made up as packet directions | 80.5 | 2.4 | 0.5 | 14.8 | 70.0 |
| Instant potato powder, made up with skimmed milk | Calcd. from ingredients; made up as packet directions | 80.9 | 2.4 | 0.1 | 14.8 | 66.0 |
| Potato croquettes, fried in blended oil | LGC; 10 samples, 5 brands. Shallow fried 5-7 minutes | 58.2 | 3.7 | 13.1 | 21.6 | 214.0 |
| Potato flour | Calcd. from raw old potatoes | 7.6 | 9.1 | 0.9 | 75.6 | 328.0 |
| Potato waffles, frozen, cooked | IFR. 10 samples (Birds Eye); grilled, shallow and deep fried in corn oil, oven baked | 48.4 | 3.2 | 12.9 | 30.3 | 243.0 |
| Peppers, stuffed with vegetables, cheese topping | Recipe. Green peppers with mixed vegetable stuffing. Recipe from a review of recipe collection | 80.2 | 3.0 | 6.3 | 9.0 | 102.0 |
| Pakora/bhajia, cauliflower, fried in vegetable oil | Recipe. Cauliflour fried in chick pea flour batter | 40.1 | 8.9 | 24.1 | 18.2 | 320.0 |
| Pakora/bhajia, onion, fried in vegetable oil | Recipe. Onion fried in chick pea flour batter | 40.6 | 9.8 | 14.7 | 24.6 | 270.0 |
| Pakora/bhajia, potato, fried in vegetable oil | Recipe. Potatoes fried in chick pea flour batter | 36.4 | 8.2 | 19.6 | 28.4 | 315.0 |
| Pakora/bhajia, potato and cauliflower, fried in vegetable oil | Recipe, vegetables fried in chick pea flour batter | 41.9 | 7.8 | 22.2 | 20.7 | 308.0 |
| Pakora/bhajia, potato, carrot and pea, fried in vegetable oil | Recipe, vegetables fried in chick pea flour batter | 28.4 | 10.9 | 22.6 | 28.9 | 355.0 |
| Pakora/bhajia, spinach, fried in vegetable oil | Recipe, spinach fried in chick pea flour batter | 22.3 | 12.6 | 21.9 | 30.0 | 360.0 |
| Pancakes, stuffed with vegetables, wholemeal | Tomato, mushroom and onion stuffing. Recipe adapted from a recipe from Leeds Polytechnic | 72.7 | 4.3 | 7.7 | 12.4 | 133.0 |
| Pastichio | Recipe. Greek dish. Macaroni, lentil and vegetables with white sauce. | 69.5 | 6.6 | 7.1 | 14.1 | 143.0 |
| Flan, lentil and tomato, wholemeal | Recipe | 61.4 | 7.9 | 6.1 | 21.0 | 165.0 |
| Peppers, stuffed with rice | Recipe. Green peppers with rice, tomato and raisin stuffing. Recipe from review of recipe collection | 79.6 | 1.5 | 2.2 | 14.0 | 78.0 |
| Moussaka, vegetable | Recipe | 75.1 | 4.5 | 9.1 | 8.7 | 133.0 |
| Pesto sauce | Recipe. Italian dish. Basil and parmesan sauce for pasta. Recipe from Waltham Forest College | 27.2 | 19.0 | 46.2 | 2.4 | 501.0 |
| Pie, Quorn and vegetable | Recipe from Marlow Foods Ltd | 64.5 | 7.8 | 10.5 | 14.2 | 179.0 |
| Pie, spinach | Recipe. Greek dish. Spinach, leek, feta cheese and egg pie. Recipe from a personal collection | 66.0 | 6.7 | 14.2 | 8.0 | 185.0 |
| Pie, vegetable, wholemeal | Recipe from review of recipe collection | 68.1 | 3.6 | 8.6 | 16.4 | 153.0 |
| Pilaf, rice with spinach | Greek dish. Recipe from a personal collection | 73.2 | 3.5 | 2.5 | 17.8 | 104.0 |
| Pilau, egg and potato | Recipe. Rice-based dish. Recipe from review of recipe collection | 70.0 | 4.0 | 3.9 | 20.4 | 127.0 |
| Pilau, egg and potato, brown rice | Recipe. Rice-based dish. Recipe from review of recipe collection | 69.0 | 4.0 | 3.7 | 21.1 | 129.0 |
| Pilau, mushroom | Recipe. Rice-based dish. Recipe from a personal collection | 69.9 | 2.4 | 4.4 | 23.9 | 138.0 |
| Pilau, vegetable | Recipe. Rice-based dish with frozen mixed vegetables. Recipe from a personal collection | 69.3 | 2.6 | 4.4 | 24.1 | 139.0 |
| Pasty, vegetable, wholemeal | Recipe from dietary survey records | 45.9 | 5.2 | 16.8 | 28.2 | 277.0 |
| Leeks in cheese sauce, made with whole milk | Recipe, proportions derived from recipe review | 80.9 | 4.4 | 7.0 | 5.0 | 100.0 |
| Flan, spinach | Recipe | 60.8 | 9.5 | 13.7 | 13.4 | 211.0 |
| Flan, spinach, wholemeal | Recipe | 60.8 | 10.0 | 13.8 | 11.3 | 206.0 |
| Flan, vegetable, wholemeal | Recipe from dietary survey records and dissection of shop-bought samples | 58.7 | 6.0 | 14.7 | 16.9 | 219.0 |
| Fu-fu, sweet potato | Recipe. West Indian/African dish. Sweet potato and rice flour. | 69.0 | 1.6 | 0.3 | 25.9 | 109.0 |
| Fu-fu, yam | Recipe. West Indian/African dish. Yam and rice flour. | 59.5 | 2.1 | 0.3 | 37.4 | 155.0 |
| Khadhi | Recipe. Gujerati dish. Yogurt with chick pea flour and spices. | 84.2 | 3.4 | 2.8 | 6.6 | 63.0 |
| Khatiyu | Recipe. Gujerati dish. Whole pigeon peas with jaggery and spices. | 54.2 | 8.4 | 7.0 | 25.8 | 192.0 |
| Khichadi, with butter ghee | Recipe. Mung bean and rice dish. | 61.0 | 4.8 | 5.2 | 27.3 | 169.0 |
| Khichadi, with vegetable oil | Recipe. Mung bean and rice dish. | 61.0 | 4.8 | 5.2 | 27.0 | 169.0 |
| Pakora/bhajia, aubergine, fried in vegetable oil | Recipe. Aubergine fried in chick pea flour batter | 45.2 | 6.9 | 22.4 | 17.2 | 294.0 |
| Lasagne, vegetable | Recipe, quantities derived from dietary survey records | 77.6 | 4.2 | 4.4 | 12.7 | 104.0 |
| Okra with tomatoes and onion, West Indian | Recipe | 75.6 | 3.1 | 7.7 | 4.7 | 98.0 |
| Leeks in cheese sauce, made with semi-skimmed milk | Recipe, proportions derived from recipe review | 81.7 | 4.5 | 6.2 | 5.0 | 93.0 |
| Leeks in cheese sauce, made with skimmed milk | Recipe, proportions derived from recipe review | 82.1 | 4.5 | 5.7 | 4.9 | 88.0 |
| Lentil cutlets, fried in vegetable oil | Recipe. Gujerati dish. Red lentil and potato cutlets. | 54.3 | 8.3 | 8.1 | 23.7 | 195.0 |
| Lentil pie | Recipe from review of recipe collection | 56.1 | 7.3 | 4.2 | 28.7 | 175.0 |
| Lentil and cheese pie | recipe from dietary survey records | 60.8 | 11.1 | 9.3 | 14.2 | 181.0 |
| Lentil and potato pie | Recipe from dietary survey records | 70.1 | 5.3 | 2.2 | 18.6 | 111.0 |
| Lentil and rice roast | Recipe from dietary survey records | 65.9 | 4.6 | 1.9 | 26.6 | 135.0 |
| Lentil and rice roast, with egg | Recipe from dietary survey records | 66.1 | 4.9 | 2.3 | 25.5 | 136.0 |
| Potatoes, duchesse | Recipe. Baked potato, egg and butter shapes. Recipe from review of recipe collection | 73.6 | 3.1 | 5.3 | 17.0 | 124.0 |
| Lasagne, spinach | Recipe from dietary survey records | 80.8 | 3.3 | 2.6 | 12.2 | 82.0 |
| Tabouleh | Recipe. Bulgur wheat based salad. Recipe from review of recipe collection | 73.7 | 2.6 | 4.6 | 17.2 | 119.0 |
| Potato cakes, fried in lard | Recipe from review of recipe collection | 55.8 | 3.9 | 8.5 | 31.4 | 210.0 |
| Salad, tomato and onion | Recipe from review of recipe collection | 87.3 | 0.8 | 4.3 | 4.4 | 58.0 |
| Salad, vegetable, canned | Recipe from Wiles et al, 1980. Dissection of shop-bought samples | 73.0 | 1.6 | 9.8 | 12.9 | 143.0 |
| Salad, Waldorf | Recipe. Apple, walnut and celery with mayonnaise. Recipe from review of recipe collection | 69.1 | 1.4 | 17.7 | 7.9 | 195.0 |
| Sauce, curry, onion, with butter | Onion base for curry. Recipe from review of recipe collection | 64.4 | 1.3 | 24.8 | 6.6 | 253.0 |
| Sauce, curry, onion, with vegetable oil | Onion base for curry. Recipe from review of recipe collection | 59.9 | 1.2 | 30.1 | 6.4 | 299.0 |
| Sauce, curry, sweet | recipe. Basic UK-type sauce with fruit and coconut. Recipe from review of recipe collection | 80.9 | 1.2 | 5.6 | 9.7 | 92.0 |
| Sauce, curry, tomato and onion | Recipe. Gujerati dish. Recipe from a personal collection | 68.4 | 1.7 | 19.1 | 6.1 | 201.0 |
| Sauce, tomato and mushroom | Recipe, Sauce for pasta or pizza. Recipe from review of recipe collection | 85.5 | 1.6 | 3.5 | 5.7 | 59.0 |
| Salad, potato, with mayonnaise | Recipe from review of recipe collection | 63.7 | 1.6 | 20.8 | 12.2 | 239.0 |
| Sweet potato and onion layer | Recipe. West Indian dish. Recipe from a personal collection | 67.4 | 3.3 | 2.5 | 23.3 | 124.0 |
| Salad, potato, with French dressing | Recipe from review of recipe collection | 73.7 | 1.5 | 7.7 | 14.3 | 129.0 |
| Tempeh burgers, fried in vegetable oil | Tempeh and rice burgers. Recipe from review of recipe collection | 59.5 | 7.7 | 8.2 | 23.8 | 194.0 |
| Tofu burger, baked | Recipe. Tofu, oat and vegetable. Recipe from Leeds Polytechnic | 71.2 | 8.1 | 4.2 | 14.2 | 123.0 |
| Tofu spread | Recipe. Tofu, vegetable and mayonnaise paste. Recipe from Leeds Polytechnic | 68.8 | 4.4 | 20.2 | 2.4 | 208.0 |
| Vine leaves, stuffed with rice | Recipe. Greek dish. Recipe from a personal collection | 48.5 | 2.8 | 18.0 | 23.8 | 263.0 |
| Curry, vegetable, in sweet sauce | Recipe. Vegetables in a basic UK-type curry sauce. Recipe from review of recipe collection | 87.3 | 1.4 | 2.1 | 6.7 | 50.0 |
| Curry, egg, in sweet sauce | Recipe. Eggs in basic UK-type curry sauce. Recipe from review of recipe collection | 78.6 | 5.7 | 7.7 | 5.8 | 114.0 |
| Pilaf, rice with tomato | Recipe, Greek dish. Recipe from a personal collection | 65.9 | 2.7 | 3.6 | 27.9 | 147.0 |
| Tomatoes, stuffed with vegetables | Sweetcorn, onion and mushroom stuffing. Recipe from a review of recipe collection | 75.0 | 2.2 | 6.1 | 12.9 | 112.0 |
| Cabbage, red, cooked with apple | Recipe from Wiles et al, 1980 | 84.6 | 0.9 | 2.9 | 7.9 | 60.0 |
| Shepherd's pie, vegetable | Recipe. Vegetable and lentil base with potato topping. Recipe from review of recipe collection | 71.8 | 4.6 | 4.0 | 15.8 | 113.0 |
| Rice and split peas, brown rice | Recipe. West Indian dish. Recipe from review of recipe collection | 55.1 | 5.8 | 3.3 | 36.0 | 187.0 |
| Mchicha | Recipe. West Indian dish. Steamed spinach with onion and tomato. | 79.3 | 3.7 | 4.8 | 4.0 | 73.0 |
| Ratatouille | Recipe adapted from Wiles et al, 1980 | 83.9 | 1.3 | 7.0 | 3.8 | 82.0 |
| Re-fried beans | Recipe. Mashed kidney bean dish. Recipe from review of recipe collection | 61.2 | 7.0 | 9.5 | 15.0 | 169.0 |
| Red pea loaf | Recipe. West Indian dish. Red kidney beans. Recipe from a personal collection | 63.9 | 9.2 | 3.6 | 15.6 | 127.0 |
| Rice and black-eye beans | Recipe. West Indian dish. Recipe from review of recipe collection | 57.3 | 5.8 | 3.1 | 34.2 | 180.0 |
| Rice and black-eye beans, brown rice | Recipe. West Indian dish. Recipe from review of recipe collection | 58.1 | 5.6 | 2.9 | 32.8 | 172.0 |
| Rice and pigeon peas | Recipe. West Indian dish. Recipe from review of recipe collection | 59.2 | 5.0 | 3.0 | 33.3 | 172.0 |
| Rice and pigeon peas, brown rice | Recipe. West Indian dish. Recipe from review of recipe collection | 59.9 | 4.9 | 2.8 | 32.0 | 165.0 |
| Rice and red kidney beans | Recipe. West Indian dish. Recipe from review of recipe collection | 58.9 | 5.4 | 3.0 | 31.6 | 167.0 |
| Salad, rice, brown | Recipe. Rice, vegetables, nut and raisin. Recipe from dietary survey records | 64.8 | 3.0 | 7.4 | 23.7 | 167.0 |
| Rice and split peas | Recipe. West Indian dish. Recipe from review of recipe collection | 54.3 | 6.0 | 3.5 | 37.4 | 196.0 |
| Potato cakes, fried in vegetable oil | Recipe | 55.7 | 3.9 | 8.5 | 31.4 | 210.0 |
| Risotto, vegetable, brown rice | Recipe. White rice, vegetables, red kidney beans and cashew nuts. Recipe from Leeds Polytechnic | 67.2 | 4.0 | 6.4 | 18.6 | 144.0 |
| Rissoles, chick pea, fried in sunflower oil | Recipe from dietary survey records | 52.6 | 8.0 | 16.9 | 16.0 | 244.0 |
| Rissoles, chick pea, fried in vegetable oil | Recipe from dietary survey records | 52.6 | 8.0 | 16.9 | 16.0 | 244.0 |
| Rissoles, vegetable, fried in sunflower oil | Recipe. Potato, turnip, carrot and pea. Recipe from dietary survey records | 76.7 | 1.5 | 7.4 | 12.7 | 120.0 |
| Rissoles, vegetable, fried in vegetable oil | Recipe. Potato, turnip, carrot and pea. Recipe from dietary survey records | 76.7 | 1.5 | 7.4 | 12.7 | 120.0 |
| Roulade, spinach | Recipe from dietary survey records | 67.9 | 10.1 | 13.9 | 4.5 | 182.0 |
| Salad, beetroot | Recipe. Beetroot and onion in French dressing. Recipe from review of recipe collection | 78.8 | 1.9 | 4.7 | 8.8 | 83.0 |
| Salad, Greek | Recipe. Salad with feta cheese, olives and olive oil. Recipe from review of recipe collection | 79.4 | 2.7 | 12.5 | 1.9 | 131.0 |
| Salad, pasta | Recipe. Pasta, vegetables and mayonnaise. Recipe from dietary survey records | 69.2 | 4.1 | 7.9 | 18.0 | 154.0 |
| Rice and red kidney beans, brown rice | Recipe. West Indian dish. Recipe from review of recipe collection | 59.6 | 5.2 | 2.8 | 30.3 | 160.0 |
| Curry, chick pea dahl and spinach, with vegetable oil | Recipe. Split chick peas | 62.5 | 6.3 | 14.2 | 12.8 | 201.0 |
| Curry, egg and potato | Recipe. Egg, potato and tomato | 73.4 | 6.8 | 9.9 | 6.5 | 138.0 |
| Flan, lentil and tomato | Recipe | 61.4 | 7.4 | 6.0 | 22.9 | 170.0 |
| Curry, black gram dahl | Recipe, Split black gram | 82.1 | 4.2 | 3.4 | 7.0 | 75.0 |
| Curry, black gram, whole, Bengali | Recipe, Thin consistency | 79.9 | 4.3 | 2.8 | 8.5 | 76.0 |
| Curry, black gram, whole, Gujerati | Recipe, thick consistency | 60.4 | 8.4 | 6.6 | 15.3 | 154.0 |
| Curry, black gram, whole and red kidney bean | Recipe | 76.7 | 4.5 | 5.0 | 8.4 | 94.0 |
| Curry, black-eye bean, Gujerati | Recipe | 64.5 | 8.0 | 4.4 | 18.4 | 139.0 |
| Curry, Bombay potato | Recipe. Potato, tomato and spices | 73.9 | 2.0 | 6.7 | 13.8 | 118.0 |
| Curry, cabbage | Recipe. White cabbage in masala sauce | 80.9 | 1.9 | 5.0 | 8.1 | 83.0 |
| Okra with tomatoes and onion, Greek | Recipe | 68.1 | 2.9 | 16.7 | 5.0 | 180.0 |
| Curry, chick pea dahl and spinach, with butter | Recipe. Split chick peas | 64.4 | 6.4 | 12.0 | 12.9 | 182.0 |
| Crumble, vegetable in tomato base | Recipe. Assorted vegetable crumble. | 65.1 | 3.3 | 10.4 | 18.8 | 178.0 |
| Curry, chick pea, whole | Recipe, Gujerati dish | 52.7 | 9.6 | 7.5 | 21.8 | 183.0 |
| Curry, chick pea, whole, basic | Recipe, Basic UK-type dish. | 71.2 | 6.0 | 3.5 | 14.3 | 109.0 |
| Curry, chick pea, whole and potato | Recipe. Gujerati dish containing natural yogurt. | 72.5 | 5.7 | 5.4 | 12.6 | 119.0 |
| Curry, chick pea, whole and tomato, Gujerati, with butter ghee | Recipe. Large white chick peas, tomato and onion. | 49.8 | 7.7 | 14.6 | 20.1 | 237.0 |
| Curry, chick pea, whole and tomato, Gujerati, with vegetable oil | Recipe. Large white chick peas, tomato and onion. | 49.7 | 7.7 | 14.6 | 20.1 | 238.0 |
| Curry, courgette and potato | Recipe. Punjabi dish. Courgette, potato, onion and tomato. | 81.0 | 2.0 | 6.0 | 8.6 | 94.0 |
| Curry, dudhi, kofta | Recipe. Gujerati dish. Fried dudhi balls in a tomato and onion sauce | 76.2 | 2.6 | 7.4 | 9.3 | 111.0 |
| Curry, egg, with butter | Recipe. Punjabi dish. Egg, onion and tomato. | 76.7 | 4.9 | 11.0 | 4.7 | 135.0 |
| Curry, egg, with vegetable oil | Recipe. Punjabi dish. Egg, onion and tomato. | 75.4 | 4.8 | 12.6 | 4.7 | 149.0 |
| Curry, cauliflower and potato | Recipe, Gujerati dish. Cauliflower, potato, tomato and onion. | 83.0 | 3.4 | 2.4 | 6.7 | 60.0 |
| Chilli, bean and lentil | Recipe | 72.6 | 5.2 | 2.6 | 13.2 | 92.0 |
| Callaloo and cho cho | West Indian dish. Spinach and cho cho. Recipe from a personal collection | 83.6 | 2.1 | 6.6 | 2.5 | 77.0 |
| Callaloo and okra | West Indian dish. Spinach and okra. Recipe from a personal collection | 85.1 | 1.8 | 6.4 | 2.2 | 73.0 |
| Cannelloni, spinach | Recipe, Pasta tubes with spinach and ricotta filling. Recipe from dietary survey records | 70.1 | 5.3 | 7.5 | 15.4 | 147.0 |
| Casserole, bean and mixed vegetable | Recipe adapted from a recipe from Leeds Polytechnic. Mixed beans and vegetables | 86.4 | 2.8 | 0.7 | 7.8 | 46.0 |
| Casserole, bean and root vegetable | Recipe from dietary survey records. Mixed beans and vegetables | 85.6 | 3.0 | 0.6 | 7.8 | 47.0 |
| Casserole, sweet potato and green banana | Recipe. West Indian dish. Recipe from a personal collection | 59.1 | 1.2 | 6.6 | 31.2 | 181.0 |
| Cauliflower cheese, made with skimmed milk | Recipe | 79.3 | 6.0 | 6.1 | 5.0 | 98.0 |
| Cauliflower in white sauce, made with whole milk | Recipe | 85.0 | 3.3 | 4.0 | 4.9 | 69.0 |
| Cauliflower in white sauce, made with semi-skimmed milk | Recipe | 85.7 | 3.4 | 3.2 | 4.9 | 62.0 |
| Curry, almond | Recipe | 49.7 | 5.6 | 33.7 | 3.3 | 328.0 |
| Cauliflower with onions and chilli pepper | Recipe, Bangladeshi dish | 87.0 | 2.7 | 3.4 | 3.4 | 55.0 |
| Curry, aubergine | Recipe, Aubergine and potato in masala sauce. | 78.3 | 1.4 | 10.1 | 6.3 | 119.0 |
| Chilli, Quorn | Recipe | 79.5 | 5.3 | 4.1 | 6.9 | 83.0 |
| Cho cho fritters, fried in vegetable oil | Recipe West Indian dish. | 64.4 | 4.7 | 13.1 | 15.9 | 196.0 |
| Coco fritters, fried in vegetable oil | recipe, West Indian dish | 42.0 | 4.7 | 22.8 | 26.1 | 322.0 |
| Coo-coo | Recipe, West Indian dish. Cornmeal with okra. | 76.8 | 2.4 | 1.8 | 17.6 | 98.0 |
| Corn fritters, fried in vegetable oil | Recipe. West Indian dish. Sweetcorn-based. | 45.8 | 5.9 | 15.5 | 32.9 | 287.0 |
| Corn pudding | Recipe.West Indian dish. Baked sweetcorn pudding. | 77.2 | 4.8 | 4.0 | 14.6 | 110.0 |
| Courgettes with eggs | Recipe. Greek dish | 81.2 | 3.9 | 10.1 | 2.2 | 115.0 |
| Crumble, vegetable in milk base | Recipe. Cauliflower and sweetcorn crumble. | 63.4 | 5.3 | 9.0 | 21.7 | 184.0 |
| Crumble, vegetable in milk base, wholemeal | Recipe. Cauliflower and sweetcorn crumble. | 63.4 | 5.9 | 9.1 | 19.4 | 179.0 |
| Cauliflower in white sauce, made with skimmed milk | Recipe | 86.1 | 3.4 | 2.7 | 4.8 | 56.0 |
| Curry, vegetable, West Indian | Recipe. Aubergine, okra, spinach and potato. | 83.6 | 2.4 | 4.0 | 3.9 | 60.0 |
| Curry, potato, Gujerati | Recipe | 78.8 | 1.4 | 5.3 | 11.8 | 94.0 |
| Curry, potato, Punjabi | Recipe | 77.2 | 1.9 | 4.0 | 13.8 | 94.0 |
| Curry, potato and pea | Recipe, Bangladeshi dish | 76.3 | 2.9 | 3.8 | 13.0 | 92.0 |
| Curry, red kidney bean, Gujerati | Recipe, thin-medium consistency | 75.2 | 4.0 | 6.1 | 9.7 | 107.0 |
| Curry, red kidney and mung bean, whole | Recipe | 73.1 | 3.9 | 12.1 | 7.6 | 153.0 |
| Curry, spinach | Recipe, Islami dish, spinach and tomato | 78.0 | 2.5 | 9.4 | 4.6 | 110.0 |
| Curry, spinach and potato | Recipe, Frozen spinach and potato in masala sauce. | 77.5 | 2.2 | 8.3 | 7.4 | 110.0 |
| Curry, tinda gourd and potato | Recipe. Punjabi dish. Tinda gourd, potato, tomato and onion. | 83.2 | 1.7 | 4.0 | 8.5 | 74.0 |
| Curry, vegetable, frozen mixed vegetables | Recipe. Frozen mixed vegetables and potato. | 80.2 | 2.6 | 6.1 | 7.2 | 90.0 |
| Flan, cheese, onion and potato | Recipe from dietary survey records | 40.1 | 13.0 | 25.1 | 20.2 | 354.0 |
| Curry, vegetable, Pakistani | Recipe. Assorted vegetables, includes coconut | 81.6 | 2.4 | 2.6 | 9.2 | 64.0 |
| Flan, cheese, onion and potato, wholemeal | Recipe from dietary survey records | 40.1 | 13.7 | 25.3 | 17.4 | 348.0 |
| Curry, vegetable, with yogurt | Recipe. Basic UK-type curry. Mixed vegetables with yogurt. | 85.4 | 2.6 | 4.1 | 4.7 | 64.0 |
| Dal Dhokari | Recipe. Gujerati dish. Pastry shapes in pigeon pea sauce. | 67.1 | 5.6 | 3.3 | 19.2 | 123.0 |
| Dosa, plain | Recipe. Thin pancake made from rice and black gram dahl. | 52.1 | 9.0 | 8.7 | 22.6 | 201.0 |
| Dosa, filling, vegetable | Recipe. Filling for Dosa pancakes. | 77.4 | 1.8 | 6.3 | 10.2 | 97.0 |
| Falafel, fried in vegetable oil | Recipe. Middle-Eastern dish. Deep fried chick pea balls. | 59.9 | 6.4 | 11.2 | 15.9 | 183.0 |
| Flan, cheese and mushroom | Recipe from dietary survey records | 48.6 | 10.7 | 20.0 | 18.4 | 292.0 |
| Flan, cheese and mushroom, wholemeal | Recipe from dietary survey records | 48.6 | 11.4 | 20.2 | 15.5 | 286.0 |
| Curry, green bean | Recipe. Gujerati dish. Frozen green beans in masala sauce. | 77.4 | 1.5 | 12.4 | 4.4 | 130.0 |
| Crumble, vegetable in tomato base, wholemeal | Recipe. Assorted vegetable crumble. | 65.1 | 3.9 | 10.6 | 16.3 | 172.0 |
| Curry, vegetable, Islami | Recipe | 80.2 | 2.5 | 4.7 | 8.4 | 81.0 |
| Curry, mung bean dahl, Bengali | Recipe. Split mung beans. Thin consistency | 82.1 | 4.2 | 3.3 | 7.4 | 74.0 |
| Curry, karela | Recipe. Punjabi dish. Karela, onion and tomato. | 79.8 | 1.7 | 9.8 | 4.6 | 112.0 |
| Curry, lentil, red/masoor dahl, with butter | Recipe, Bangladeshi dish, thin consistancy | 62.5 | 7.6 | 6.6 | 19.3 | 161.0 |
| Curry, lentil, red/masoor dahl, with vegetable oil | Recipe, Bangladeshi dish., thin consistancy | 61.4 | 7.6 | 7.9 | 19.2 | 173.0 |
| Curry, lentil, red/masoor dahl, Punjabi | Recipe, thick consistency | 63.7 | 7.2 | 4.6 | 19.3 | 141.0 |
| Curry, lentil, red/masoor dahl and tomato, with butter | Recipe, thin consistency | 77.2 | 4.3 | 5.3 | 10.6 | 104.0 |
| Curry, lentil, red/masoor dahl and tomato, with vegetable oil | Recipe, thin consistency | 76.3 | 4.3 | 6.3 | 10.6 | 113.0 |
| Curry, lentil, red/masoor dahl and tomato, Punjabi | Recipe, thick consistency | 78.7 | 3.2 | 5.5 | 8.5 | 93.0 |
| Curry, lentil, red/masoor dahl and mung bean dahl | Recipe, thin consistency | 75.2 | 4.8 | 6.7 | 10.1 | 116.0 |
| Curry, lentil, red/masoor dahl and vegetable | Recipe, Basic UK-type dish. Lentil, tomato, carrot and pepper | 72.3 | 5.8 | 3.8 | 14.8 | 112.0 |
| Curry, lentil, whole/masoor, Punjabi | Recipe, medium consistency | 68.6 | 5.6 | 8.3 | 13.9 | 148.0 |
| Curry, pigeon pea dahl with tomatoes and peanuts | Recipe, Gujerati, split pigeon peas | 69.4 | 6.9 | 3.3 | 16.9 | 121.0 |
| Curry, mung bean dahl and spinach | Recipe. Gujerati dish. Split mung beans | 68.2 | 7.7 | 2.9 | 12.3 | 102.0 |
| Curry, mung bean, whole, Gujerati | Recipe, thick consistency | 68.9 | 6.0 | 5.9 | 13.2 | 126.0 |
| Curry, mung bean, whole, Punjabi | Recipe, medium consistency | 80.1 | 4.2 | 2.8 | 8.8 | 74.0 |
| Curry, mung bean, whole and turnip leaves | Recipe | 68.1 | 4.4 | 14.2 | 6.2 | 169.0 |
| Curry, okra | Recipe, Okra in masala sauce. | 76.8 | 2.6 | 8.9 | 5.3 | 110.0 |
| Curry, pea and potato | Recipe, canned peas | 73.0 | 2.5 | 11.1 | 10.2 | 147.0 |
| Curry, pigeon pea dahl, with butter | Recipe, split pigeon peas | 74.4 | 4.6 | 4.6 | 13.5 | 108.0 |
| Curry, pigeon pea dahl, with vegetable oil | Recipe, split pigeon peas | 73.7 | 4.6 | 5.5 | 13.5 | 116.0 |
| Curry, pigeon pea dahl and tomato | Recipe. Thin consistency. Split pigeon peas | 86.4 | 2.4 | 2.2 | 7.3 | 56.0 |
| Curry, lentil, whole/masoor, Gujerati | Recipe, thick consistency | 67.2 | 6.5 | 5.3 | 17.0 | 137.0 |
| Flan, vegetable | Recipe from dietary survey records and dissection of shop-bought samples | 58.1 | 5.3 | 14.5 | 19.9 | 226.0 |
| Vegetable kiev, baked | 4 samples, 2 brands including cordon bleu and traditional style | 56.8 | 9.9 | 13.7 | 17.6 | 229.0 |
| Vegetable and cheese grill/burger, in crumbs, baked/grilled | 9 samples, 6 brands including cheese grills and cheese and onion crispbakes | 53.6 | 7.0 | 14.0 | 23.0 | 240.0 |
| Vegetables, stir-fried, takeaway | 10 samples from different outlets | 88.1 | 1.8 | 4.1 | 2.1 | 52.0 |
| Vegetarian sausages, baked/grilled | 4 samples, 3 brands, baked or grilled | 57.8 | 14.9 | 9.4 | 9.2 | 179.0 |
| Beanburger, soya, fried in vegetable oil | Recipe from review of recipe collection | 57.4 | 10.6 | 11.0 | 13.7 | 193.0 |
| Cannelloni, vegetable | Pasta tubes with mixed vegetable filling. Recipe from dietary survey records | 68.7 | 5.1 | 9.1 | 15.5 | 161.0 |
| Casserole, vegetable | Recipe from dietary survey records | 84.2 | 2.2 | 0.4 | 10.6 | 52.0 |
| Cauliflower cheese, made with semi-skimmed milk | Recipe | 79.0 | 6.0 | 6.5 | 5.1 | 102.0 |
| Salad, green | Lettuce, cucumber, pepper and celery. Recipe from review of recipe collection | 95.1 | 0.7 | 0.3 | 1.8 | 12.0 |
| Curry, chick pea dahl | Punjabi dish. Split chick peas and tomato. Recipe from dietary survey records | 63.7 | 7.9 | 6.1 | 17.9 | 154.0 |
| Salad, rice | Rice, vegetables, nut and raisin. Recipe from dietary survey records | 65.8 | 3.0 | 7.5 | 23.1 | 165.0 |
| Garlic mushrooms (not coated) | Recipe from review of recipe collection | 77.5 | 2.1 | 14.4 | 0.7 | 140.0 |
| Nut roast | Recipe from review of recipe collection. Mixed nuts | 38.8 | 13.3 | 23.5 | 18.4 | 333.0 |
| Pancakes, stuffed with vegetables | Tomato, mushroom and onion stuffing. Recipe adapted from a recipe from Leeds Polytechnic | 72.7 | 3.9 | 7.6 | 14.1 | 137.0 |
| Pasty, vegetable | Recipe from dietary survey records | 45.8 | 4.0 | 16.5 | 33.1 | 289.0 |
| Risotto, vegetable | White rice, vegetables, red kidney beans and cashew nuts. Recipe from Leeds Polytechnic | 66.9 | 4.1 | 6.5 | 19.2 | 147.0 |
| Pie, vegetable | Recipe from review of recipe collection | 68.0 | 3.0 | 8.4 | 18.8 | 159.0 |
| Vegetable grill/burger, in crumbs, baked/grilled | 6 samples, different brands
including bean burgers and crispbakes | 12.8 | ||||
| Chilli, vegetable, homemade | Recipe from dietary survey records | 82.7 | 2.6 | 0.6 | 10.7 | 56.0 |
| Vegeburger mix, made up with water and egg, grilled | Calculated from 15-337 using 9% weight loss | 59.8 | 13.7 | 6.6 | 13.3 | 163.0 |
| Vegeburger, retail, grilled | 6 samples, 3 brands; soya protein based. Grilled 6-10 minutes | 50.3 | 16.6 | 11.1 | 8.0 | 196.0 |
| Vegeburger mix | 10 samples, 6 brands | 6.1 | 30.4 | 12.6 | 34.5 | 364.0 |
| Vegeburger mix, made up with water | Calculated from 15-332 made up with water according to packet directions | 64.6 | 11.5 | 4.8 | 13.0 | 137.0 |
| Vegeburger mix, made up with water, fried in sunflower oil | Calculated from 15-333 using 12% weight loss and measured fat uptake | 55.6 | 12.3 | 11.6 | 13.9 | 205.0 |
| Vegeburger mix, made up with water, fried in vegetable oil | Calculated from 15-333 using 12% weight loss and measured fat uptake | 55.6 | 12.3 | 11.6 | 13.9 | 205.0 |
| Vegeburger mix, made up with water, grilled | Calculated from 15-333 using 9% weight loss | 61.1 | 12.6 | 5.2 | 14.3 | 150.0 |
| Vegeburger mix, made up with water and egg | Calculated from 15-332 made up with water and egg according to packet directions | 63.4 | 12.5 | 6.0 | 12.1 | 148.0 |
| Vegeburger mix, made up with water and egg, fried in sunflower oil | Calculated from 15-337 using 12% weight loss and measured fat uptake | 54.3 | 13.4 | 12.9 | 13.0 | 218.0 |
| Vegetable pancake roll | 18 samples purchased from take-away outlets; Chinese pancake rolls | 58.3 | 6.6 | 12.5 | 21.0 | 218.0 |
| Bhaji, cabbage | Recipe adapted from Carlson and de Wet, 1991 | 81.4 | 2.2 | 4.7 | 6.7 | 76.0 |
| biryani, vegetable, takeaway | 10 samples from different outlets | 7.0 | ||||
| Vegetable bake | Assorted vegetables topped with cheese sauce and breadcrumbs. Recipe from dietary survey records | 73.9 | 4.3 | 7.2 | 13.1 | 131.0 |
| Vegetable pate | 5 samples, 4 brands; assorted soya, cereal and vegetable based | 64.9 | 7.5 | 13.4 | 5.9 | 173.0 |
| Vegetable stir fry mix, fried in corn oil | 8 assorted frozen samples; stir-fried 4-7 minutes | 83.8 | 2.0 | 3.6 | 6.4 | 64.0 |
| Vegetable stir fry mix, fried in sunflower oil | 8 assorted frozen samples; stir fried 4-7 minutes | 83.8 | 2.0 | 3.6 | 6.4 | 64.0 |
| Vegetable stir fry mix, fried in vegetable oil | 8 assorted frozen samples; stir-fried 4-7 minutes | 83.8 | 2.0 | 3.6 | 6.4 | 64.0 |
| Enchiladas, vegetable, takeaway | 8 samples from different outlets | 7.1 | ||||
| Protein substitute grill/burger, unbreaded, baked/grilled | 7 samples, 3 brands | 10.5 | ||||
| Vegetable curry, Thai, takeaway | 10 samples from different outlets | 8.2 | ||||
| Vegetable balti, takeaway | 10 samples from different outlets | 8.1 | ||||
| Vegeburger mix, made up with water and egg, fried in vegetable oil | Calculated from 15-337 using 12% weight loss and measured fat uptake | 54.3 | 13.4 | 12.9 | 13.0 | 218.0 |
| Bhaji, spinach | Recipe from Wharton et al, 1983 | 79.3 | 3.3 | 6.8 | 2.5 | 83.0 |
| Bhaji, aubergine and potato | Recipe from review of recipe collection | 74.0 | 2.0 | 8.9 | 12.1 | 131.0 |
| Bhaji, okra, Bangladeshi, with vegetable oil | Okra, onion and spices. Recipe adapted from Carlson and de Wet, 1991 | 77.7 | 2.5 | 6.4 | 7.7 | 97.0 |
| Bhaji, okra, Islami | Recipe from the Aga Khan Health Board for the United Kingdom. Very dry dish | 57.5 | 4.7 | 16.9 | 8.9 | 201.0 |
| Bhaji, pea | Pakistani dish. Recipe from Wharton et al, 1983 | 44.1 | 5.0 | 34.2 | 9.3 | 363.0 |
| Bhaji, potato, with butter ghee | Recipe from Wharton et al, 1983 | 67.2 | 2.4 | 10.0 | 16.6 | 161.0 |
| Bhaji, potato, with vegetable oil | Recipe from Wharton et al, 1983 | 67.2 | 2.4 | 10.1 | 16.6 | 161.0 |
| Bhaji, potato and fenugreek leaves | Gujerati dish. Recipe from review of recipe collection | 56.4 | 3.8 | 16.0 | 18.8 | 222.0 |
| Bhaji, potato and green pepper | Punjabi dish. Potato, pepper, onion and tomato. Recipe from dietary survey records | 75.1 | 1.7 | 9.1 | 11.4 | 131.0 |
| Bhaji, mustard leaves and spinach | Recipe from Wharton et al, 1983 | 80.4 | 3.1 | 6.5 | 3.8 | 84.0 |
| Bhaji, potato, onion and mushroom | Recipe from review of recipe collection | 65.0 | 2.1 | 17.5 | 12.1 | 211.0 |
| Bhaji, mustard leaves | Recipe from Wharton et al, 1983 | 81.0 | 3.0 | 6.3 | 4.6 | 85.0 |
| Bhaji, spinach and potato | Recipe from review of recipe collection | 62.6 | 3.7 | 14.1 | 13.4 | 192.0 |
| Bhaji, turnip | Recipe from Wharton et al, 1983 | 70.3 | 1.3 | 16.6 | 6.5 | 179.0 |
| Bhaji, turnip and onion | Punjabi dish. Recipe from dietary survey records | 77.9 | 1.3 | 10.9 | 7.1 | 129.0 |
| Bhaji, vegetable, with butter | Recipe from Tan et al, 1985. Mixed vegetables | 68.0 | 2.2 | 15.3 | 10.3 | 185.0 |
| Bhaji, vegetable, with vegetable oil | Recipe from Tan et al, 1985. Mixed vegetables | 65.1 | 2.1 | 18.5 | 10.1 | 213.0 |
| Broccoli in cheese sauce, made with whole milk | Recipe from review of recipe collection | 77.8 | 6.8 | 7.5 | 4.3 | 111.0 |
| Broccoli in cheese sauce, made with semi-skimmed milk | Recipe from review of recipe collection | 78.5 | 6.8 | 6.8 | 4.3 | 105.0 |
| Broccoli in cheese sauce, made with skimmed milk | Recipe from review of recipe collection | 78.9 | 6.8 | 6.3 | 4.3 | 100.0 |
| Bubble and squeak, fried in lard | Fried cabbage and potato. Recipe from Wiles et al, 1980 | 77.6 | 1.4 | 9.1 | 9.8 | 124.0 |
| Bhaji, potato and onion | Bangladeshi dish. Recipe adapted from Carlson and de Wet, 1991 | 68.4 | 2.2 | 10.2 | 16.7 | 162.0 |
| Bhaji, cabbage and pea, with butter ghee | Bangladeshi dish. Recipe adapted from Carlson and de Wet, 1991 | 67.2 | 3.3 | 14.7 | 9.2 | 179.0 |
| Cauliflower cheese, made with whole milk | Recipe from Holland et al, 1991 | 78.4 | 6.0 | 7.0 | 5.1 | 107.0 |
| Aubergine, stuffed with rice | Rice, tomato, onion and raisin stuffing. Recipe from review of recipe collection. Whole dish consumed | 77.0 | 1.8 | 2.4 | 14.8 | 84.0 |
| Aubergine, stuffed with vegetables, cheese topping | Tomato, mushroom and onion stuffing. Recipe from review of recipe collection. Whole dish consumed | 74.8 | 5.3 | 9.8 | 4.4 | 125.0 |
| Bean loaf | Recipe from dietary survey records. Mixed beans | 64.3 | 6.9 | 7.3 | 15.2 | 150.0 |
| Beanburger, aduki, fried in vegetable oil | Recipe | 54.0 | 8.2 | 7.6 | 23.3 | 189.0 |
| Beanburger, butter bean, fried in vegetable oil | Recipe | 58.8 | 5.7 | 10.8 | 19.2 | 192.0 |
| Beanburger, red kidney bean, fried in vegetable oil | Recipe from Leeds Polytechnic | 55.5 | 6.2 | 10.8 | 21.7 | 204.0 |
| Vegeburger, retail, fried in vegetable oil | 10 samples, 5 brands; soya and wheat protein based. Fried 4-5 minutes | 49.6 | 15.9 | 17.0 | 7.5 | 245.0 |
| Bhaji, okra, Bangladeshi, with butter ghee | Okra, onion and spices. Recipe adapted from Carlson and de Wet, 1991 | 77.7 | 2.5 | 6.4 | 7.7 | 97.0 |
| Samosas, vegetable, retail | 5 samples, 3 brands; mixed vegetable filling | 51.3 | 5.1 | 9.3 | 30.0 | 217.0 |
| Bubble and squeak, fried in vegetable oil | Fried cabbage and potato. Recipe from Wiles et al, 1980 | 77.5 | 1.4 | 9.1 | 9.8 | 125.0 |
| Bhaji, cabbage and pea, with vegetable oil | Bangladeshi dish. Recipe adapted from Carlson and de Wet, 1991 | 67.2 | 3.3 | 14.7 | 9.2 | 179.0 |
| Bhaji, cabbage and potato, with butter | Punjabi dish. Recipe from dietary survey records | 78.5 | 2.3 | 5.9 | 9.1 | 96.0 |
| Bhaji, cabbage and potato, with vegetable oil | Punjabi dish. Recipe from dietary survey records | 77.5 | 2.2 | 7.0 | 9.1 | 106.0 |
| Bhaji, carrot, potato and pea, with butter | Punjabi dish. Recipe from dietary survey records | 75.7 | 2.4 | 6.7 | 12.2 | 115.0 |
| Bhaji, carrot, potato and pea, with vegetable oil | Punjabi dish. Recipe from dietary survey records | 74.6 | 2.3 | 8.0 | 12.1 | 127.0 |
| Bhaji, cauliflower | Recipe | 65.5 | 4.0 | 20.4 | 4.1 | 215.0 |
| Bhaji, cauliflower and potato | Bangladeshi dish. Recipe adapted from Carlson and de Wet, 1991 | 73.2 | 4.3 | 7.2 | 8.6 | 108.0 |
| Bhaji, cauliflower and vegetable | Cauliflower, onion, tomato and spices. Recipe from Wharton et al, 1983 | 73.7 | 4.0 | 9.5 | 6.0 | 124.0 |
| Bhaji, mushroom | Mushroom and onion. Recipe from review of recipe collection | 73.1 | 1.7 | 16.8 | 4.2 | 173.0 |
| Bhaji, aubergine, pea, potato and cauliflower | Gujerati dish. Recipe from a personal collection | 78.8 | 3.3 | 2.6 | 9.4 | 71.0 |
| Lasagne, vegetable, retail | 8 assorted samples; cooked in conventional and microwave ovens according to packet directions | 72.6 | 4.8 | 5.3 | 13.4 | 117.0 |
| Curry, mung bean dahl and tomato | Punjabi dish. Recipe from dietary survey records. Split mung beans | 74.8 | 5.6 | 3.6 | 11.2 | 95.0 |
| Curry, red kidney bean, Punjabi | Recipe from dietary survey records. Medium consistency | 74.8 | 4.7 | 5.6 | 10.1 | 106.0 |
| Curry, vegetable, retail, with rice | 4 samples, 2 brands; cooked in conventional and microwave ovens according to packet directions | 74.5 | 3.3 | 3.0 | 16.4 | 102.0 |
| Curry, vegetable, takeaway | 12 samples purchased from take-away outlets; curry only, no rice | 79.3 | 2.5 | 7.4 | 7.6 | 105.0 |
| Flan, broccoli | Recipe from dietary survey records | 54.2 | 8.3 | 15.1 | 21.2 | 249.0 |
| Flan, broccoli, wholemeal | Recipe from dietary survey records | 54.2 | 9.2 | 15.3 | 17.8 | 241.0 |
| Flan, cauliflower cheese | Recipe from dietary survey records and dissection of shop-bought samples | 63.1 | 5.0 | 12.6 | 17.2 | 198.0 |
| Flan, cauliflower cheese, wholemeal | Recipe from dietary survey records and dissection of shop-bought samples | 63.1 | 5.7 | 12.8 | 14.6 | 192.0 |
| Nut croquettes, fried in vegetable oil | Recipe from review of recipe collection | 36.2 | 9.3 | 26.2 | 21.6 | 351.0 |
| Lasagne, vegetable, wholemeal | Recipe from dietary survey records | 75.5 | 4.8 | 4.6 | 12.4 | 106.0 |
| Curry, gobi aloo sag, retail | Cauliflower, onion, potato, spinach and tomato. Recipe from manufacturer | 79.4 | 2.2 | 6.9 | 7.1 | 95.0 |
| Laverbread | 6 samples; cooked pureed seaweed coated in oatmeal | 87.7 | 3.2 | 3.7 | 1.6 | 52.0 |
| Lentil roast | Recipe from review of recipe collection | 61.8 | 7.7 | 3.0 | 21.9 | 139.0 |
| Lentil roast, with egg | Recipe from review of recipe collection | 62.5 | 8.2 | 3.6 | 20.3 | 141.0 |
| Lentil and nut roast | Recipe from review of recipe collection | 51.6 | 10.6 | 12.1 | 18.8 | 222.0 |
| Lentil and nut roast, with egg | Recipe from review of recipe collection | 52.9 | 10.8 | 12.1 | 17.6 | 218.0 |
| Moussaka, vegetable, retail | 7 samples, 3 brands; cooked in conventional and microwave ovens according to packet directions | 75.4 | 5.9 | 4.9 | 8.0 | 98.0 |
| Mushroom Dopiaza, retail | Mushroom, onion, tomato and spices. Recipe from manufacturer | 86.0 | 1.3 | 5.7 | 3.7 | 69.0 |
| Soya mince, granules | 10 samples of the same brand (Cross and Blackwell) | 4.6 | 43.2 | 5.4 | 11.0 | 263.0 |
| Lasagne, spinach, wholemeal | Recipe from dietary survey records | 77.0 | 4.2 | 3.1 | 13.0 | 93.0 |
| Bhaji, vegetable, Punjabi, with butter | Recipe from manufacturer. Mixed vegetables | 75.0 | 3.5 | 7.2 | 8.2 | 108.0 |
| Bubble and squeak, fried in sunflower oil | Fried cabbage and potato. Recipe from Wiles et al, 1980 | 77.5 | 1.4 | 9.1 | 9.8 | 125.0 |
| Sauerkraut | IFR; 10 samples, 3 brands. Bottled and canned, drained | 91.0 | 1.1 | Trace | 1.1 | 9.0 |
| Aubergine, stuffed with lentils and vegetables | Recipe from dietary survey records. Whole dish consumed | 85.5 | 2.0 | 4.6 | 3.9 | 64.0 |
| Bhaji, cabbage and spinach | Punjabi dish. Cabbage, spinach, onion and chick pea flour. Recipe from manufacturer | 64.8 | 3.6 | 17.1 | 7.8 | 198.0 |
| Bhaji, cauliflower, potato and pea, with butter | Punjabi dish. Recipe from manufacturer | 71.9 | 3.5 | 11.3 | 8.2 | 145.0 |
| Bhaji, cauliflower, potato and pea, with vegetable oil | Punjabi dish. Recipe from manufacturer | 69.9 | 3.4 | 13.7 | 8.2 | 166.0 |
| Bhaji, green bean | Punjabi dish. Recipe from manufacturer | 79.0 | 2.2 | 7.6 | 5.0 | 91.0 |
| Bhaji, karela, with butter ghee | Recipe from a personal collection | 81.4 | 1.8 | 10.6 | 1.2 | 103.0 |
| Curry, mung bean dahl, Punjabi | Recipe from dietary survey records. Thick consistency | 73.3 | 6.3 | 3.1 | 12.4 | 99.0 |
| Bhaji, potato, spinach and cauliflower | Recipe from Wharton et al, 1983 | 72.0 | 2.2 | 15.1 | 7.1 | 169.0 |
| Curry, lentil, red/masoor dahl, mung bean dahl and tomato | Punjabi dish. Recipe from dietary survey records | 78.9 | 4.4 | 4.3 | 9.7 | 92.0 |
| Bhaji, vegetable, Punjabi, with vegetable oil | Recipe from manufacturer. Mixed vegetables | 73.8 | 3.5 | 8.6 | 8.2 | 120.0 |
| Chilli, vegetable, retail | 6 samples, 5 brands; cooked in conventional and microwave ovens according to packet directions | 79.8 | 4.0 | 2.1 | 9.4 | 70.0 |
| Coleslaw, with mayonnaise, retail | Recipe from average of manufacturers proportions | 65.6 | 1.2 | 26.4 | 4.2 | 258.0 |
| Coleslaw, with reduced calorie dressing, retail | Recipe from average of manufacturers proportions | 86.2 | 0.9 | 4.5 | 6.1 | 67.0 |
| Coleslaw, with vinaigrette, retail | Recipe from manufacturer | 80.2 | 1.1 | 4.0 | 12.4 | 87.0 |
| Curry, black-eye bean, Punjabi | Recipe from dietary survey records | 72.9 | 6.0 | 4.0 | 13.7 | 111.0 |
| Curry, chick pea, whole and tomato, Punjabi, with butter | Chick peas, onion and tomato. Recipe from dietary survey records | 73.6 | 5.6 | 4.3 | 12.4 | 107.0 |
| Curry, chick pea, whole and tomato, Punjabi, with vegetable oil | Chick peas, onion and tomato. Recipe from dietary survey records | 73.1 | 5.6 | 4.9 | 12.4 | 112.0 |
| Nut cutlets, retail, fried in sunflower oil | Recipe from manufacturer | 51.6 | 4.8 | 22.3 | 18.7 | 289.0 |
| Bhaji, karela, with vegetable oil | Recipe from a personal collection | 81.4 | 1.8 | 10.6 | 1.2 | 103.0 |
| Shepherd's pie, vegetable, retail | Vegetable, lentil and barley base with potato topping. Recipe from manufacturer | 77.5 | 1.9 | 4.9 | 13.3 | 101.0 |
| Rissoles, rice, fried in sunflower oil | Recipe from dietary survey records. Brown rice | 51.5 | 5.6 | 8.8 | 30.8 | 216.0 |
| Rissoles, rice, fried in vegetable oil | Recipe from dietary survey records. Brown rice | 51.5 | 5.6 | 8.8 | 30.8 | 216.0 |
| Salad, bean, retail | Assorted beans in French dressing. Recipe from manufacturer | 69.9 | 4.2 | 9.3 | 12.8 | 147.0 |
| Salad, carrot and nut with French dressing, retail | Recipe from manufacturer | 62.6 | 2.1 | 17.6 | 13.7 | 218.0 |
| Salad, carrot and nut with mayonnaise, retail | Recipe from manufacturer | 57.5 | 4.0 | 24.8 | 10.4 | 278.0 |
| Salad, Florida, retail | White cabbage, celery and fruit. Recipe from manufacturer | 66.0 | 0.9 | 20.5 | 9.7 | 224.0 |
| Salad, pasta, wholemeal | Pasta, vegetables and mayonnaise. Recipe from dietary survey records | 73.1 | 3.1 | 7.5 | 13.8 | 131.0 |
| Salad, potato, with mayonnaise, retail | Recipe from manufacturers | 59.0 | 1.5 | 26.5 | 11.4 | 287.0 |
| Nut croquettes, fried in sunflower oil | Recipe from review of recipe collection | 36.2 | 9.3 | 26.2 | 21.6 | 351.0 |
| Salad, Waldorf, retail | Recipe from manufacturer | 45.1 | 2.1 | 39.6 | 8.6 | 397.0 |
| Ratatouille, retail | 9 frozen samples, 3 brands; shallow fried then simmered for 35-40 minutes | 85.5 | 1.2 | 6.6 | 3.7 | 78.0 |
| Tagliatelle, with vegetables, retail | Recipe from manufacturer | 83.3 | 1.6 | 3.0 | 11.0 | 74.0 |
| Tomatoes, stuffed with rice | Greek dish. Recipe from a personal collection | 60.1 | 2.1 | 13.4 | 22.2 | 212.0 |
| Vegebanger mix | 8 samples, 2 brands; assorted flavours | 5.9 | 36.9 | 15.3 | 28.8 | 393.0 |
| Vegebanger mix, made up with water | Calculated from 15-323 made up with water according to packet directions | 64.5 | 13.9 | 5.8 | 10.9 | 148.0 |
| Vegebanger mix, made up with water, fried in sunflower oil | Calculated from 15-324 using 15% weight loss and measured fat uptake | 52.2 | 15.1 | 15.6 | 11.8 | 244.0 |
| Vegebanger mix, made up with water, fried in vegetable oil | Calculated from 15-324 using 15% weight loss and measured fat uptake | 52.2 | 15.1 | 15.6 | 11.8 | 244.0 |
| Vegebanger mix, made up with water and egg | Calculated from 15-323 made up with water and egg according to packet directions | 58.6 | 16.7 | 7.9 | 11.3 | 180.0 |
| Vegebanger mix, made up with water and egg, fried in sunflower oil | Calculated from 15-327 using 15% weight loss and measured fat uptake | 45.6 | 18.1 | 18.2 | 12.2 | 281.0 |
| Salad, potato, with reduced calorie dressing, retail | Recipe from manufacturer | 78.9 | 1.3 | 4.1 | 14.8 | 97.0 |
| Pakora/bhajia, onion, retail | 14 samples purchased from take-away outlets | 39.4 | 8.6 | 21.4 | 22.4 | 311.0 |
| Nut cutlets, retail, fried in vegetable oil | Recipe from manufacturer | 51.6 | 4.8 | 22.3 | 18.7 | 289.0 |
| Nut cutlets, retail, grilled | Recipe from manufacturer | 59.3 | 5.1 | 13.0 | 19.9 | 212.0 |
| Nut roast, with egg | Recipe from review of recipe collection. Mixed nuts | 37.3 | 13.3 | 24.7 | 16.9 | 338.0 |
| Nut and rice roast | Recipe from review of recipe collection. Mixed nuts | 33.5 | 12.0 | 22.6 | 25.2 | 346.0 |
| Nut and rice roast, with egg | Recipe from review of recipe collection. Mixed nuts | 36.1 | 12.1 | 21.9 | 23.5 | 333.0 |
| Nut and seed roast | Recipe from review of recipe collection. Mixed nuts and sunflower seeds | 34.7 | 12.9 | 24.9 | 19.6 | 349.0 |
| Nut and seed roast, with egg | Recipe from review of recipe collection. Mixed nuts and sunflower seeds | 37.5 | 13.0 | 23.9 | 18.1 | 335.0 |
| Nut and vegetable roast | Recipe from review of recipe collection. Mixed nuts | 40.1 | 11.1 | 21.9 | 19.6 | 314.0 |
| Rissoles, lentil, fried in vegetable oil | Recipe from review of recipe collection | 52.5 | 8.9 | 10.5 | 22.0 | 211.0 |
| Nut, mushroom and rice roast | Recipe adapted from a recipe from Leeds Polytechnic | 48.3 | 7.8 | 15.3 | 24.3 | 260.0 |
| Rissoles, lentil, fried in sunflower oil | Recipe from review of recipe collection | 52.5 | 8.9 | 10.5 | 22.0 | 211.0 |
| Pakora/bhajia, vegetable, retail | Recipe from manufacturer | 50.5 | 6.4 | 14.7 | 21.4 | 235.0 |
| Pizza, cheese and tomato, homemade | Recipe from Holland et al, 1991b | 51.0 | 9.1 | 11.8 | 25.2 | 237.0 |
| Pizza, cheese and tomato, wholemeal, homemade | Recipe adapted from 15-252 | 51.0 | 10.0 | 12.1 | 21.0 | 228.0 |
| Pizza, tomato, homemade | Recipe from review of recipe collection | 60.8 | 3.3 | 10.6 | 22.6 | 193.0 |
| Pizza, tomato, wholemeal, homemade | Recipe from review of recipe collection | 60.8 | 4.2 | 10.8 | 19.1 | 185.0 |
| Potato, leek and celery bake | Recipe from dietary survey records | 73.1 | 4.4 | 6.5 | 12.6 | 122.0 |
| Potatoes with eggs | Greek dish. Fried potatoes with onion and egg. Recipe from a personal collection | 43.7 | 7.8 | 23.8 | 19.1 | 316.0 |
| Quorn korma | Quorn in korma curry sauce. Recipe from manufacturer | 71.1 | 3.7 | 7.0 | 16.7 | 140.0 |
| Vegebanger mix, made up with water and egg, fried in vegetable oil | Calculated from 15-327 using 15% weight loss and measured fat uptake | 45.6 | 18.1 | 18.2 | 12.2 | 281.0 |
| Nut and vegetable roast, with egg | Recipe from review of recipe collection. Mixed nuts | 42.3 | 11.3 | 21.2 | 18.3 | 304.0 |
| Sweetcorn, dried | Calculated from raw sweetcorn | 10.5 | 12.7 | 6.7 | 61.5 | 342.0 |
| Mushroom, dried | Calculated from raw mushroom | 10.5 | 21.8 | 6.0 | 4.8 | 159.0 |
| Spinach, dried | Calculated from raw spinach | 10.5 | 24.3 | 6.9 | 13.8 | 211.0 |
| Cabbage, dried | Calculated from raw cabbage | 10.5 | 15.4 | 3.6 | 38.0 | 237.0 |
| Green beans, dried | Calculated from raw green beans | 10.5 | 18.3 | 4.8 | 30.8 | 232.0 |
| Courgette, dried | Calculated from raw courgette | 10.5 | 25.6 | 5.7 | 25.5 | 249.0 |
| Broccoli, green, frozen, boiled in unsalted water | LGC. 10 samples, 8 brands; boiled 4-10 minutes | 89.9 | 3.3 | 0.9 | 2.5 | 31.0 |
| Beetroot, raw | IFR; top and root trimmed, peeled | 87.1 | 1.7 | 0.1 | 7.6 | 36.0 |
| Beetroot, boiled in salted water | IFR. As raw; boiled 45 minutes | 82.4 | 2.3 | 0.1 | 9.5 | 46.0 |
| Beetroot, pickled, drained | LGC; 10 samples, 5 brands. Whole and sliced | 88.6 | 1.2 | 0.2 | 5.6 | 28.0 |
| Breadfruit, raw | Literature sources | 71.9 | 1.3 | 0.3 | 23.1 | 95.0 |
| Breadfruit, boiled in unsalted water | As raw | 64.7 | 1.6 | 0.4 | 29.0 | 119.0 |
| Breadfruit, canned, drained | 10 cans (Highland Pride) | 81.9 | 0.6 | 0.2 | 16.4 | 66.0 |
| Broccoli, green, raw | IFR; tough stems removed | 88.2 | 4.4 | 0.9 | 1.8 | 33.0 |
| Broccoli, green, boiled in unsalted water | Based on boiled in salted water | 91.1 | 3.1 | 0.8 | 1.1 | 24.0 |
| Aubergine, raw | IFR; ends trimmed | 92.9 | 0.9 | 0.4 | 2.2 | 15.0 |
| Broccoli, purple sprouting, raw | IFR; tough stems and coarse leaves removed | 85.7 | 3.9 | 1.1 | 2.6 | 35.0 |
| Broccoli, purple sprouting, boiled in salted water | IFR. As raw; boiled 16 minutes | 91.9 | 2.1 | 0.6 | 1.3 | 19.0 |
| Broccoli, purple sprouting, boiled in unsalted water | Based on boiled in salted water | 91.9 | 2.1 | 0.6 | 1.3 | 19.0 |
| Brussels sprouts, raw | IFR; base trimmed, outer leaves removed | 84.3 | 3.5 | 1.4 | 4.1 | 42.0 |
| Brussels sprouts, boiled in salted water | IFR. As raw; boiled 15 minutes | 86.9 | 2.9 | 1.3 | 3.5 | 35.0 |
| Brussels sprouts, boiled in unsalted water | Based on boiled in salted water | 86.9 | 2.9 | 1.3 | 3.5 | 35.0 |
| Brussels sprouts, canned, drained | LGC; 10 cans, 2 brands | 89.5 | 2.6 | 1.0 | 2.4 | 28.0 |
| Cabbage, Chinese, raw | IFR; base trimmed, outer leaves removed | 95.4 | 1.0 | 0.2 | 1.4 | 12.0 |
| Broccoli, green, boiled in salted water | IFR. As raw, cut into florets; boiled 15 minutes | 91.1 | 3.1 | 0.8 | 1.1 | 24.0 |
| Amaranth leaves, boiled in unsalted water | Calculation from raw | 90.4 | 3.0 | 0.3 | 0.3 | 16.0 |
| Cabbage, January King, raw | IFR; outer leaves and stem removed | 89.7 | 1.8 | 0.4 | 3.9 | 25.0 |
| Mushrooms, common, fried in blended oil | Calculation from fried in corn oil | 74.8 | 2.4 | 16.2 | 0.3 | 157.0 |
| Onions, fried in blended oil | Calculation from fried in corn oil | 65.7 | 2.3 | 11.2 | 14.1 | 164.0 |
| Tomatoes, fried in blended oil | Calculation from fried in corn oil | 84.4 | 0.7 | 7.7 | 5.0 | 91.0 |
| Ackee, canned, drained | 8 cans | 76.7 | 2.9 | 15.2 | 0.8 | 151.0 |
| Agar, dried | Literature sources. Ref. 10 | 9.7 | 1.3 | 1.2 | Trace | 16.0 |
| Agar, dried, soaked and drained | As dried | 84.2 | 0.2 | 0.1 | Trace | 2.0 |
| Bamboo shoots, canned, drained | Analysis and literature sources | 95.5 | 1.5 | 0.2 | 0.7 | 11.0 |
| Amaranth leaves, raw | Literature sources | 88.9 | 3.5 | 0.3 | 0.3 | 18.0 |
| Aubergine, fried in corn oil | IFR. Sliced; shallow fried 10 minutes | 59.5 | 1.2 | 31.9 | 2.8 | 302.0 |
| Arrowhead, raw | Refs. 4, 10 | 70.6 | 5.0 | 0.3 | 21.5 | 107.0 |
| Arrowhead, boiled in unsalted water | Calculation from raw | 75.5 | 4.2 | 0.3 | 17.8 | 91.0 |
| Artichoke, globe, raw | Literature sources | 85.2 | 2.8 | 0.2 | 2.7 | 18.0 |
| Artichoke, globe, boiled, weighed as served | Calculation from boiled in unsalted water | 36.3 | 1.2 | 0.1 | 1.2 | 8.0 |
| Artichoke, globe, boiled in unsalted water | Base of leaves and heart; boiled 35 minutes | 84.4 | 2.9 | 0.2 | 2.7 | 18.0 |
| Artichoke, Jerusalem, boiled in unsalted water | Flesh only; boiled 20 minutes | 80.2 | 1.6 | 0.1 | 10.6 | 41.0 |
| Asparagus, raw | IFR; tough base of stems removed | 91.4 | 2.9 | 0.6 | 2.0 | 25.0 |
| Asparagus, canned, re-heated, drained | LGC; 10 samples, 3 brands | 91.1 | 3.4 | 0.5 | 1.5 | 24.0 |
| Alfalfa sprouts, raw | Analytical and literature sources | 93.4 | 4.0 | 0.7 | 0.4 | 24.0 |
| Sweetcorn, kernels, raw | IFR; removed from cob | 76.0 | 3.4 | 1.8 | 17.0 | 93.0 |
| Cabbage, frozen, boiled in unsalted water | LGC; 10 samples, 5 brands. Boiled 3-10 minutes | 92.2 | 1.3 | 0.5 | 3.2 | 22.0 |
| Squash, acorn, baked | Ref. 4 and calculation from raw | 82.9 | 1.1 | 0.1 | 12.6 | 56.0 |
| Squash, butternut, raw | Analytical and literature sources | 86.4 | 1.1 | 0.1 | 8.3 | 36.0 |
| Squash, butternut, baked | As raw | 87.8 | 0.9 | 0.1 | 7.4 | 32.0 |
| Squash, spaghetti, raw | Ref. 4 and analysis | 91.6 | 0.6 | 0.6 | 4.6 | 26.0 |
| Squash, spaghetti, baked | As raw | 92.3 | 0.7 | 0.3 | 4.3 | 23.0 |
| Swede, raw | IFR; flesh only, peeled thinly | 91.2 | 0.7 | 0.3 | 5.0 | 24.0 |
| Swede, boiled in salted water | IFR. As raw; diced and boiled 22 minutes | 95.8 | 0.3 | 0.1 | 2.3 | 11.0 |
| Swede, boiled in unsalted water | Based on boiled in salted water | 95.8 | 0.3 | 0.1 | 2.3 | 11.0 |
| Sweet potato, baked | Literature sources and calculation from raw | 65.6 | 1.6 | 0.4 | 27.9 | 115.0 |
| Sweet potato, steamed | Literature sources and calculation from raw | 74.8 | 1.1 | 0.3 | 20.4 | 84.0 |
| Spring onions, bulbs and tops, raw | IFR; peeled bulb and leaves | 92.2 | 2.0 | 0.5 | 3.0 | 23.0 |
| Sweetcorn, baby, canned, drained | Ref. Wu Leung et al. (1972) | 92.5 | 2.9 | 0.4 | 2.0 | 23.0 |
| Spring onions, bulbs only, raw | Peeled bulb only | 86.8 | 0.9 | Trace | 8.5 | 35.0 |
| Sweetcorn, kernels, boiled in salted water | IFR. Boiled whole 19 minutes, kernels removed | 69.9 | 4.2 | 2.3 | 19.6 | 111.0 |
| Sweetcorn, kernels, boiled in unsalted water | Based on boiled in salted water | 69.9 | 4.2 | 2.3 | 19.6 | 111.0 |
| Sweetcorn, on-the-cob, whole, raw | Whole cob. Calcd. from kernels | 44.1 | 2.0 | 1.0 | 9.9 | 54.0 |
| Sweetcorn, on-the-cob, whole, boiled in salted water | Whole cob. Calcd. from kernels | 41.2 | 2.5 | 1.4 | 11.6 | 66.0 |
| Sweetcorn, on-the-cob, whole, boiled in unsalted water | Based on boiled in salted water | 41.2 | 2.5 | 1.4 | 11.6 | 66.0 |
| Tannia, raw | Literature sources | 70.5 | 1.3 | 0.4 | 24.5 | 107.0 |
| Taro, raw | Analysis and literature sources | 68.3 | 1.4 | 0.2 | 26.2 | 106.0 |
| Taro, baked | Literature sources and calculation from raw, baked 30 minutes | 60.8 | 1.7 | 0.2 | 32.4 | 130.0 |
| Taro, boiled in unsalted water | Literature sources, boiled 20 minutes | 72.9 | 1.2 | 0.2 | 22.4 | 91.0 |
| Taro, steamed | Literature sources. Calculation from raw | 70.3 | 1.3 | 0.2 | 24.5 | 99.0 |
| Taro leaves, raw | Literature sources | 85.7 | 4.4 | 0.9 | 2.6 | 35.0 |
| Taro leaves, steamed | Ref. 4 and calculation from raw | 92.1 | 2.4 | 0.5 | 1.4 | 19.0 |
| Sweetcorn, baby, fresh and frozen, boiled in salted water | LGC. 10 samples; boiled 5 minutes | 89.8 | 2.5 | 0.4 | 2.7 | 24.0 |
| Rape leaves, raw | Refs. 3, 10 | 88.2 | 3.8 | 0.3 | 4.8 | 37.0 |
| Peppers, capsicum, green, boiled in salted water | IFR. As raw; sliced and boiled 15 minutes | 92.6 | 1.0 | 0.5 | 2.6 | 18.0 |
| Peppers, capsicum, red, raw | IFR; stalk and seeds removed | 90.4 | 1.0 | 0.4 | 6.4 | 32.0 |
| Peppers, capsicum, red, boiled in salted water | Calculation from raw | 89.5 | 1.1 | 0.4 | 7.0 | 34.0 |
| Peppers, capsicum, yellow, raw | LGC; 6 samples. Stalk and seeds removed | 90.6 | 1.2 | 0.2 | 5.3 | 26.0 |
| Plantain, raw | Literature sources. Green flesh | 67.5 | 1.1 | 0.3 | 29.4 | 117.0 |
| Plantain, boiled in unsalted water | 10 samples. Flesh only; boiled 30 minutes. And literature sources | 68.5 | 0.8 | 0.2 | 28.5 | 112.0 |
| Plantain, ripe, fried in oil | 8 samples | 34.7 | 1.5 | 9.2 | 47.5 | 267.0 |
| Pumpkin, raw | IFR; flesh only, peeled thickly, seeds removed | 95.0 | 0.7 | 0.2 | 2.2 | 13.0 |
| Pumpkin, boiled in salted water | IFR. As raw; boiled 15 minutes | 94.9 | 0.6 | 0.3 | 2.1 | 13.0 |
| Raddiccio, raw | LGC; 3 samples. Outer leaves removed | 92.9 | 1.4 | 0.2 | 1.7 | 14.0 |
| Radish, red, raw | IFR; ends trimmed, flesh and skin | 95.4 | 0.7 | 0.2 | 1.9 | 12.0 |
| Squash, acorn, raw | Ref. 4 and literature sources | 87.8 | 0.8 | 0.1 | 9.0 | 40.0 |
| Radish leaves, raw | Literature sources | 89.7 | 3.5 | 0.5 | 3.5 | 33.0 |
| Turnip, raw | IFR; flesh only, peeled thinly | 91.2 | 0.9 | 0.3 | 4.7 | 23.0 |
| Salsify, raw | IFR; ends trimmed, flesh only | 83.3 | 1.3 | 0.3 | 10.2 | 27.0 |
| Salsify, boiled in salted water | IFR. As raw; boiled 22 minutes | 84.3 | 1.1 | 0.4 | 8.6 | 23.0 |
| Seakale, boiled | Stem only; boiled 20 minutes | 95.6 | 1.4 | Trace | 0.6 | 8.0 |
| Seaweed, Irish moss, raw | Ref. 4 | 81.3 | 1.5 | 0.2 | Trace | 8.0 |
| Seaweed, kombu, dried, raw | Analysis and literature sources | 12.7 | 7.1 | 1.6 | Trace | 43.0 |
| Seaweed, nori, dried, raw | Analysis and literature sources | 8.7 | 30.7 | 1.5 | Trace | 136.0 |
| Seaweed, wakame, dried, raw | Analysis and literature sources | 12.2 | 12.4 | 2.4 | Trace | 71.0 |
| Shallots, raw | Literature sources | 92.8 | 1.5 | 0.2 | 3.3 | 20.0 |
| Spinach, canned, drained | Literature sources | 91.8 | 2.8 | 0.5 | 0.8 | 19.0 |
| Spring greens, raw | IFR; main ribs and stems removed | 86.2 | 3.0 | 1.0 | 3.1 | 33.0 |
| Spring greens, boiled in salted water | IFR. As raw; boiled 12 minutes | 92.2 | 1.9 | 0.7 | 1.6 | 20.0 |
| Spring greens, boiled in unsalted water | Based on boiled in salted water | 92.2 | 1.9 | 0.7 | 1.6 | 20.0 |
| Radish, white/mooli, raw | Literature sources | 93.0 | 0.8 | 0.1 | 2.9 | 15.0 |
| Watercress, raw | IFR; large stalks removed | 92.5 | 3.0 | 1.0 | 0.4 | 22.0 |
| Carrots, young, boiled in unsalted water | IFR. As raw; sliced and boiled 15 minutes | 90.7 | 0.6 | 0.4 | 4.4 | 22.0 |
| Carrots, canned, re-heated, drained | LGC; 10 cans, 5 brands | 91.9 | 0.5 | 0.3 | 4.2 | 20.0 |
| Celery, raw | IFR; stem only | 95.1 | 0.5 | 0.2 | 0.9 | 7.0 |
| Leeks, boiled in unsalted water | IFR. As raw; chopped and boiled 22 minutes | 92.2 | 1.2 | 0.7 | 2.6 | 21.0 |
| Lettuce, average, raw | Average of 4 varieties | 95.1 | 0.8 | 0.5 | 1.7 | 14.0 |
| Parsnip, boiled in unsalted water | LGC. As raw; sliced and boiled 12 minutes | 78.7 | 1.6 | 1.2 | 12.9 | 66.0 |
| Quorn, pieces, as purchased | Manufacturer's information (Marlow Foods); pieces | 74.2 | 14.1 | 3.2 | 1.9 | 92.0 |
| Spinach, raw | IFR; ribs and stems removed | 89.7 | 2.8 | 0.8 | 1.6 | 25.0 |
| Spinach, boiled in unsalted water | IFR. As raw; shredded | 91.8 | 2.2 | 0.8 | 0.8 | 19.0 |
| Spinach, frozen, boiled in unsalted water | LGC; 10 samples, 8 brands. Boiled 2-10 minutes | 91.6 | 3.1 | 0.8 | 0.5 | 21.0 |
| Sweetcorn, kernels, canned, re-heated, drained | LGC; 10 samples, 5 brands | 72.3 | 2.9 | 1.2 | 26.6 | 122.0 |
| Tomatoes, fried in corn oil | IFR. As raw; sliced and fried 10 minutes | 84.4 | 0.7 | 7.7 | 5.0 | 91.0 |
| Tomatoes, canned, whole contents | LGC; 10 samples, 10 brands. Tomatoes and juice | 94.0 | 1.0 | 0.1 | 3.0 | 16.0 |
| Carrots, old, raw | IFR; ends trimmed, peeled | 89.8 | 0.6 | 0.3 | 7.9 | 35.0 |
| Sweet potato, raw | IFR; flesh only, yellow variety | 73.7 | 1.2 | 0.3 | 21.3 | 87.0 |
| Sweet potato, boiled in salted water | IFR. As raw; boiled 27 minutes | 74.7 | 1.1 | 0.3 | 20.5 | 84.0 |
| Leeks, raw | IFR; trimmed and outer leaves removed | 90.8 | 1.6 | 0.5 | 2.9 | 22.0 |
| Tomatoes, grilled | Calcd. from raw using water loss of 13% | 92.1 | 0.8 | 0.3 | 3.5 | 20.0 |
| Cabbage, raw, average | Average of January King, Savoy, summer and white | 90.1 | 1.7 | 0.4 | 4.1 | 26.0 |
| Asparagus, boiled, weighed as served | Calculation from boiled in salted water | 43.9 | 1.6 | 0.4 | 0.7 | 13.0 |
| Brussels sprouts, frozen, boiled in salted water | LGC. 10 samples, 8 brands; boiled 5-10 minutes | 86.8 | 3.5 | 1.3 | 2.5 | 35.0 |
| Cabbage, boiled in salted water, average | Average of January King, Savoy, summer and white | 93.1 | 1.0 | 0.4 | 2.2 | 16.0 |
| Carrots, old, boiled in salted water | IFR. As raw; sliced and boiled 12.5 minutes | 90.5 | 0.6 | 0.4 | 4.9 | 24.0 |
| Carrots, young, boiled in salted water | IFR. As raw; sliced and boiled 15 minutes | 90.7 | 0.6 | 0.4 | 4.4 | 22.0 |
| Leeks, boiled in salted water | IFR. As raw; chopped and boiled 22 minutes | 92.2 | 1.2 | 0.7 | 2.6 | 21.0 |
| Parsnip, boiled in salted water | LGC. As raw; sliced and boiled 12 minutes | 78.7 | 1.6 | 1.2 | 12.9 | 66.0 |
| Tomatoes, raw | IFR; flesh, skin and seeds | 93.1 | 0.7 | 0.3 | 3.1 | 17.0 |
| Courgette, fried in butter | 86.8 | 2.6 | 4.8 | 2.6 | 63.0 | |
| Peppers, capsicum, chilli, green, raw | Refs. Cashel et al. (1989), Gopalan et al. (1980) | 85.7 | 2.9 | 0.6 | 0.7 | 20.0 |
| Turnip, boiled in salted water | IFR. As raw; diced and boiled 19 minutes | 93.1 | 0.6 | 0.2 | 2.0 | 12.0 |
| Turnip, boiled in unsalted water | IFR. As raw; diced and boiled 19 minutes, based on boiled in salted water | 93.1 | 0.6 | 0.2 | 2.0 | 12.0 |
| Turnip tops, boiled in unsalted water | Leaves; boiled 20 minutes | 92.8 | 2.7 | Trace | 0.2 | 13.0 |
| Vine leaves, preserved in brine | LGC; 5 samples, 2 brands. Soaked to remove brine | 80.3 | 3.6 | Trace | 0.2 | 15.0 |
| Water chestnuts, raw | Literature sources | 79.8 | 1.4 | 0.2 | 10.4 | 46.0 |
| Water chestnuts, canned, drained | Refs. 4, 10 | 85.6 | 0.9 | Trace | 7.4 | 31.0 |
| Yam, raw | IFR; flesh only | 67.2 | 1.5 | 0.3 | 28.2 | 114.0 |
| Yam, baked | Literature sources and calculation from raw; baked 30 minutes | 56.4 | 2.1 | 0.4 | 37.5 | 153.0 |
| Yam, boiled in salted water | IFR. As raw; boiled 25 minutes | 64.4 | 1.7 | 0.3 | 33.0 | 133.0 |
| Yam, boiled in unsalted water | Based on boiled in salted water | 64.4 | 1.7 | 0.3 | 33.0 | 133.0 |
| Yam, steamed | Literature sources and calculation from raw, steamed 25 minutes | 67.2 | 1.5 | 0.3 | 28.2 | 114.0 |
| Carrots, young, raw | IFR; ends trimmed, scrubbed | 88.8 | 0.7 | 0.5 | 6.0 | 30.0 |
| Aubergine, fried in blended oil | 59.5 | 1.2 | 31.9 | 2.8 | 302.0 | |
| Carrots, old, boiled in unsalted water | IFR. As raw; sliced and boiled 12.5 minutes | 90.5 | 0.6 | 0.4 | 4.9 | 24.0 |
| Courgette, fried in blended oil | 86.8 | 2.6 | 4.8 | 2.6 | 63.0 | |
| Mushrooms, common, fried in butter | Calculation from fried in corn oil | 74.8 | 2.4 | 16.2 | 0.3 | 157.0 |
| Onions, fried in butter | 65.7 | 2.3 | 11.2 | 14.1 | 164.0 | |
| Onions, fried in lard | Calculation from fried in corn oil | 65.7 | 2.3 | 11.2 | 14.1 | 164.0 |
| Tomatoes, fried in lard | Calculation from fried in corn oil | 84.4 | 0.7 | 7.7 | 5.0 | 91.0 |
| Tomatoes, sun dried | 10 samples of different brands bottled in olive and sunflower oils | 28.1 | 3.3 | 51.3 | 5.4 | 495.0 |
| Vegetable puree | 6 samples, 3 brands | 70.9 | 3.6 | 4.4 | 4.3 | 70.0 |
| Asparagus, boiled in salted water | IFR. Soft tips only; boiled 15 minutes | 91.5 | 3.4 | 0.8 | 1.4 | 26.0 |
| Brussels sprouts, frozen, boiled in unsalted water | LGC. 10 samples, 8 brands; boiled 5-10 minutes | 86.8 | 3.5 | 1.3 | 2.5 | 35.0 |
| Cabbage, boiled in unsalted water, average | Average of January King, Savoy, summer and white | 93.1 | 1.0 | 0.4 | 2.2 | 16.0 |
| Cabbage, white, raw | IFR; outer leaves and stem removed | 90.7 | 1.4 | 0.2 | 5.0 | 27.0 |
| Tomatoes, cherry, raw | LGC. 11 samples; flesh, skin and seeds | 92.0 | 0.8 | 0.4 | 3.0 | 18.0 |
| Aubergine, fried in butter | 59.5 | 1.2 | 31.9 | 2.8 | 302.0 | |
| Endive, raw | Leaves only | 93.7 | 1.8 | 0.2 | 1.0 | 13.0 |
| Cho cho, raw | Literature sources | 93.7 | 0.7 | 0.1 | 3.7 | 17.0 |
| Cho cho, boiled in unsalted water | Analytical and literature sources | 95.0 | 0.5 | 0.1 | 2.9 | 14.0 |
| Cole leaves, dried, boiled in unsalted water | LGC. 10 samples; boiled 2 hours | 93.0 | 1.7 | 0.8 | 1.2 | 19.0 |
| Courgette, raw | IFR; ends trimmed | 93.7 | 1.8 | 0.4 | 1.8 | 18.0 |
| Courgette, boiled in unsalted water | Analysis and calculation from raw | 93.0 | 2.0 | 0.4 | 2.0 | 19.0 |
| Courgette, fried in corn oil | IFR. As raw; sliced and shallow fried 5 minutes | 86.8 | 2.6 | 4.8 | 2.6 | 63.0 |
| Cucumber, raw | IFR; ends trimmed, not peeled | 96.4 | 0.7 | 0.1 | 1.5 | 10.0 |
| Curly kale, raw | IFR; main ribs and stalks removed | 88.4 | 3.4 | 1.6 | 1.4 | 33.0 |
| Curly kale, boiled in salted water | IFR. As raw; shredded and boiled 7 minutes | 90.9 | 2.4 | 1.1 | 1.0 | 24.0 |
| Drumstick leaves, raw | Ref. 10 | 77.6 | 7.4 | 1.5 | 9.2 | 72.0 |
| Drumstick leaves, boiled in unsalted water | Refs. 4, 10 | 78.7 | 6.6 | 1.0 | 11.2 | 70.0 |
| Gourd, ridge, raw | LGC; 5 samples. Tough skin removed | 94.2 | 0.8 | 0.1 | 3.3 | 17.0 |
| Drumstick pods, boiled in unsalted water | Ref. 4 | 88.4 | 2.1 | 0.2 | 6.1 | 36.0 |
| Chard, Swiss, boiled in unsalted water | As raw | 92.7 | 1.9 | 0.1 | 3.2 | 20.0 |
| Fennel, Florence, raw | IFR; inner leaves and bulb only | 94.2 | 0.9 | 0.2 | 1.8 | 12.0 |
| Fennel, Florence, boiled in salted water | IFR. As raw; boiled 14 minutes | 94.4 | 0.9 | 0.2 | 1.5 | 11.0 |
| Fenugreek leaves, raw | Literature sources | 87.6 | 4.6 | 0.2 | 4.8 | 35.0 |
| Garlic, raw | IFR; peeled cloves | 64.3 | 7.9 | 0.6 | 16.3 | 98.0 |
| Gherkins, raw | LGC; 5 samples. Ends trimmed | 95.5 | 1.0 | 0.1 | 1.8 | 12.0 |
| Gherkins, pickled, drained | LGC; 10 samples, 5 brands | 92.8 | 0.9 | 0.1 | 2.6 | 14.0 |
| Gourd, ash, raw | Literature sources | 96.1 | 0.5 | 0.1 | 2.3 | 12.0 |
| Gourd, bottle, raw | Literature sources | 95.7 | 0.4 | 0.1 | 2.7 | 13.0 |
| Gourd, kantola, raw | LGC; 3 samples. Ends trimmed, seeds removed | 87.7 | 1.9 | 1.0 | 3.0 | 28.0 |
| Gourd, kantola, canned, drained | LGC; 9 samples, 4 brands. Rinsed | 88.8 | 1.6 | 0.9 | 3.2 | 26.0 |
| Gourd, karela, raw | LGC; 5 samples. Ends trimmed | 93.3 | 1.6 | 0.2 | 0.8 | 11.0 |
| Peppers, capsicum, green, raw | IFR; stalk and seeds removed | 93.3 | 0.8 | 0.3 | 2.6 | 15.0 |
| Drumstick pods, raw | Ref. 4 | 88.2 | 2.1 | 0.2 | 7.2 | 37.0 |
| Cassava, steamed | As baked | 64.5 | 0.6 | 0.2 | 36.8 | 142.0 |
| Cabbage, January King, boiled in salted water | IFR. As raw; shredded and boiled 19 minutes | 92.5 | 0.8 | 0.6 | 2.5 | 18.0 |
| Cabbage, red, raw | IFR; outer leaves and stem removed | 90.7 | 1.1 | 0.3 | 3.7 | 21.0 |
| Cabbage, red, boiled in salted water | IFR. As raw; shredded and boiled 19 minutes | 92.6 | 0.8 | 0.3 | 2.3 | 15.0 |
| Cabbage, Savoy, raw | IFR; outer leaves and stem removed | 88.1 | 2.1 | 0.5 | 3.9 | 27.0 |
| Cabbage, Savoy, boiled in salted water | IFR. As raw; shredded and boiled 20 minutes | 92.5 | 1.1 | 0.5 | 2.2 | 17.0 |
| Cabbage, summer, raw | IFR; outer leaves and stem removed | 92.0 | 1.6 | 0.4 | 3.7 | 24.0 |
| Cabbage, summer, boiled in salted water | IFR. As raw; shredded and boiled 18 minutes | 94.0 | 1.1 | 0.4 | 1.8 | 14.0 |
| Cabbage, white, boiled in salted water | IFR. As raw; shredded and boiled 10 minutes | 93.2 | 1.0 | 0.2 | 2.2 | 14.0 |
| Carob flour | Ref. 4 | 3.6 | 4.6 | 0.7 | 88.9 | 180.0 |
| Carrot juice | LGC; 7 samples, 3 brands. Bottles and cartons | 92.3 | 0.5 | 0.1 | 5.7 | 24.0 |
| Carrots, frozen, boiled in unsalted water | LGC. 10 samples, 9 brands baby and sliced; boiled 5-12 minutes | 91.9 | 0.4 | 0.3 | 4.7 | 22.0 |
| Cassava, raw | Literature sources | 64.5 | 0.6 | 0.2 | 36.8 | 142.0 |
| Chicory, boiled in salted water | IFR. As raw; boiled 7 minutes | 94.8 | 0.6 | 0.3 | 2.1 | 7.0 |
| Cassava, boiled in unsalted water | As baked | 67.7 | 0.5 | 0.2 | 33.5 | 130.0 |
| Chicory, raw | IFR. Stem and inner leaves; pale variety | 94.3 | 0.5 | 0.6 | 2.8 | 11.0 |
| Cassava, frozen, raw | LGC; 5 samples (Proscana) | 64.0 | 0.6 | 0.2 | 36.3 | 140.0 |
| Cassava, gari | Fermented dried cassava meal. Literature sources | 10.4 | 1.3 | 0.5 | 92.9 | 358.0 |
| Cassava chips | Literature sources and calculation from raw | 11.8 | 1.8 | 0.4 | 91.4 | 353.0 |
| Cauliflower, raw | IFR; florets only | 88.4 | 3.6 | 0.9 | 3.0 | 34.0 |
| Cauliflower, boiled in salted water | IFR. As raw; boiled 13 minutes | 90.6 | 2.9 | 0.9 | 2.1 | 28.0 |
| Cauliflower, boiled in unsalted water | Based on boiled in salted water | 90.6 | 2.9 | 0.9 | 2.1 | 28.0 |
| Cauliflower, frozen, boiled in unsalted water | LGC. 10 samples, 10 brands; boiled 4-9 minutes | 93.1 | 2.0 | 0.5 | 2.0 | 20.0 |
| Celeriac, raw | IFR; top and root trimmed, peeled | 88.8 | 1.2 | 0.4 | 2.3 | 18.0 |
| Celeriac, boiled in salted water | IFR. As raw; diced and boiled 20 minutes | 90.3 | 0.9 | 0.5 | 1.9 | 15.0 |
| Celery, boiled in salted water | IFR. Stem only; boiled 20 minutes | 95.2 | 0.5 | 0.3 | 0.8 | 8.0 |
| Chard, Swiss, raw | Ref. 4 and literature sources | 92.7 | 1.8 | 0.2 | 2.9 | 19.0 |
| Gourd, snake, raw | Literature sources | 92.9 | 0.5 | 0.3 | 4.1 | 21.0 |
| Cassava, baked | Literature sources and calculation from raw | 61.3 | 0.7 | 0.2 | 40.1 | 155.0 |
| Okra, stir-fried in corn oil | IFR. As raw; sliced and fried 5 minutes | 54.5 | 4.3 | 26.1 | 4.4 | 269.0 |
| Mushrooms, Jew's ear, tender, dried, raw | Ref. 10 | 13.0 | 6.9 | 1.0 | 62.4 | 279.0 |
| Mushrooms, Jew's ear, tender, dried, soaked, raw | Ref. 10 | 92.0 | 0.7 | 0.7 | 5.7 | 29.0 |
| Mushrooms, Jew's ear, tough, dried, raw | Ref. 10 | 7.5 | 4.8 | 2.0 | 68.7 | 325.0 |
| Mushrooms, Jew's ear, tough, dried, soaked, raw | Ref. 10 | 78.2 | 1.1 | 0.2 | 15.1 | 76.0 |
| Mushrooms, oyster, raw | Literature sources | 90.1 | 1.6 | 0.2 | Trace | 8.0 |
| Mushrooms, shiitake, dried, raw | Ref. 4 | 9.5 | 9.6 | 1.0 | 63.9 | 296.0 |
| Mushrooms, shiitake, cooked | Ref. 4 | 83.5 | 1.6 | 0.2 | 12.3 | 55.0 |
| Mushrooms, straw, canned, drained | Literature sources | 89.6 | 2.1 | 0.2 | 1.2 | 15.0 |
| Mustard and cress, raw | IFR; leaves and cut stems | 95.3 | 1.6 | 0.6 | 0.4 | 13.0 |
| Mustard leaves, raw | Refs. 4, 10 | 91.3 | 2.5 | 0.3 | 3.6 | 27.0 |
| Mustard leaves, boiled in unsalted water | As raw | 94.6 | 2.0 | 0.2 | 1.9 | 17.0 |
| Gourd, karela, canned, drained | LGC; 10 samples, 4 brands. Rinsed | 94.0 | 0.9 | 0.2 | 0.8 | 9.0 |
| Okra, boiled in unsalted water | Calcd. from raw | 87.9 | 2.5 | 0.9 | 2.7 | 28.0 |
| Mushrooms, common, fried in corn oil | IFR. As raw; sliced and fried 8 minutes | 74.8 | 2.4 | 16.2 | 0.3 | 157.0 |
| Okra, canned, drained | LGC; 10 samples, 6 brands. Rinsed | 91.2 | 1.4 | 0.7 | 2.5 | 21.0 |
| Onions, raw | IFR; flesh only | 89.0 | 1.2 | 0.2 | 7.9 | 36.0 |
| Onions, baked | Calcd. from raw using water loss of 20%. Baked 90 minutes 180C | 69.0 | 3.5 | 0.6 | 22.3 | 103.0 |
| Onions, boiled in unsalted water | Calcd. from raw | 92.6 | 0.6 | 0.1 | 3.7 | 17.0 |
| Onions, fried in corn oil | IFR. As raw: sliced into rings and fried 15 minutes | 65.7 | 2.3 | 11.2 | 14.1 | 164.0 |
| Onions, dried, raw | Manufacturers' data and calculation from raw | 4.5 | 10.2 | 1.7 | 68.6 | 313.0 |
| Onions, pickled, drained | LGC; 10 samples, 7 brands | 90.6 | 0.9 | 0.2 | 4.9 | 24.0 |
| Onions, pickled, cocktail/silverskin, drained | LGC; 10 samples, 8 brands | 91.8 | 0.6 | 0.1 | 3.1 | 15.0 |
| Papaya, unripe, raw | Refs. 3, 10. Green flesh | 92.1 | 0.9 | 0.1 | 5.5 | 27.0 |
| Parsnip, raw | LGC; ends trimmed and peeled | 79.3 | 1.8 | 1.1 | 12.5 | 64.0 |
| Patra leaves, raw | LGC; 3 samples | 84.9 | 4.0 | 1.5 | 2.6 | 39.0 |
| Spinach, boiled in salted water | IFR. As raw; shredded | 91.8 | 2.2 | 0.8 | 0.8 | 19.0 |
| Okra, raw | IFR; and literature sources. Ends trimmed | 86.6 | 2.8 | 1.0 | 3.0 | 31.0 |
| Marrow, raw | IFR; flesh only, seeds removed | 95.6 | 0.5 | 0.2 | 2.2 | 12.0 |
| Gourd, tinda, raw | Ref. 3 | 93.5 | 1.4 | 0.2 | 3.6 | 21.0 |
| Gourd, tinda, canned, drained | LGC; 10 samples, 5 brands. Rinsed | 95.3 | 0.6 | 0.1 | 2.6 | 12.0 |
| Horseradish, raw | Flesh of root | 74.7 | 4.5 | 0.3 | 11.0 | 62.0 |
| Jackfruit, raw | Literature sources | 73.2 | 1.3 | 0.3 | 21.4 | 88.0 |
| Jackfruit, canned, drained | LGC; 10 samples, 4 brands | 73.4 | 0.5 | 0.3 | 26.3 | 104.0 |
| Kohl rabi, raw | Peeled thickly | 91.7 | 1.6 | 0.2 | 3.7 | 23.0 |
| Kohl rabi, boiled in salted water | IFR. As raw; diced and boiled 22 minutes | 92.9 | 1.2 | 0.2 | 3.1 | 18.0 |
| Lettuce, butterhead, raw | IFR; outer leaves removed | 94.4 | 0.9 | 0.6 | 1.2 | 12.0 |
| Lettuce, Cos, raw | IFR; outer leaves removed | 94.7 | 1.0 | 0.6 | 1.7 | 16.0 |
| Lettuce, Iceberg, raw | IFR; outer leaves removed | 95.6 | 0.7 | 0.3 | 1.9 | 13.0 |
| Lettuce, Webbs, raw | IFR; outer leaves removed | 95.5 | 0.8 | 0.3 | 2.0 | 13.0 |
| Lotus tubers, raw | Literature sources | 85.1 | 2.1 | 0.1 | 11.0 | 51.0 |
| Mushrooms, Chinese, dried, raw | Ref. 10 | 12.8 | 10.0 | 1.8 | 59.9 | 284.0 |
| Mango, unripe, raw | Literature sources. Green flesh | 84.3 | 0.5 | 0.2 | 11.2 | 46.0 |
| Mushrooms, common, canned, re-heated, drained | LGC; 10 samples, 3 brands. Whole and sliced button mushrooms | 91.4 | 2.1 | 0.4 | Trace | 12.0 |
| Marrow, boiled in salted water | IFR. As raw; cut and boiled 19 minutes | 95.9 | 0.4 | 0.2 | 1.6 | 9.0 |
| Marrow, boiled in unsalted water | Based on boiled in salted water | 95.9 | 0.4 | 0.2 | 1.6 | 9.0 |
| Marrow, parwal, raw | LGC; 5 samples. Ends trimmed | 91.9 | 1.6 | Trace | 2.1 | 14.0 |
| Marrow, parwal, canned, drained | LGC; 10 samples, 5 brands. Rinsed | 92.4 | 1.0 | Trace | 1.8 | 11.0 |
| Matoki, raw | LGC; 5 samples. Flesh only | 74.1 | 1.2 | 0.2 | 22.3 | 90.0 |
| Matoki, boiled in salted water | LGC. As raw; chopped and boiled 12 minutes | 74.1 | 1.3 | 0.2 | 22.3 | 91.0 |
| Mixed vegetables, frozen, boiled in salted water | LGC; 10 samples. Assorted varieties. Simmered 3-7 minutes | 85.8 | 3.3 | 0.5 | 6.6 | 42.0 |
| Mixed vegetables, canned, re-heated, drained | LGC; 10 samples, 8 brands, Assorted varieties | 86.7 | 1.9 | 0.8 | 6.1 | 38.0 |
| Mixed vegetables, stir-fry type, frozen, fried in blended oil | LGC; 8 samples. Assorted varieties. Stir-fried 4-7 minutes | 83.8 | 2.0 | 3.6 | 6.4 | 64.0 |
| Mushrooms, common, raw | IFR; stalks trimmed where necessary | 92.6 | 1.8 | 0.5 | 0.4 | 13.0 |
| Mushrooms, common, boiled in salted water | LGC. 10 samples, button and sliced; boiled 5-10 minutes. And calcd. from raw | 92.7 | 1.8 | 0.3 | 0.4 | 11.0 |
| Peppers, capsicum, chilli, red, raw | Literature sources | 86.4 | 1.8 | 0.3 | 4.2 | 26.0 |
| Lotus tubers, canned, whole contents | Ref. 10 | 95.8 | 0.5 | Trace | 3.1 | 15.0 |
The table below shows nutritional information for a wide range of foods. This data is freely available on data.gov.uk. All values are per 100g so it is easy to see percentages of protein, fats and carbohydrates.
To sort the data, simply click on the headings of each column.
N.B. – There is a large amount of data and it may take up to 30 secs to sort. We are working on a new way to display this data, that is both faster and easier to navigate.