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Nutrient analysis of fruit andvegetablesSummary report1
Nutrient analysis of fruit and vegetables2
Nutrient analysis of fruit and vegetablesPrepared by the Food Composition and Diet Team, Public Health Directorate Crown copyright 2013First published March 2013Published to DH website, in electronic PDF format only.www.dh.gov.uk/publications3
Nutrient analysis of fruit and vegetablesContentsContents. 4Executive summary. 5Background . 7Methodology. 7Results . 9Interpretation . 9Further Information. 10Annex A: Details of composite samples analysed. 11Annex B: List of nutrients analysed . 14Annex C: Analytical data . 15Macronutrients . 15Micronutrients. 20Annex D: Analytical methods used. 25References. 294
Nutrient analysis of fruit and vegetablesExecutive summaryA survey to determine the nutrient composition of fruit and vegetables and somefruit/vegetable products has been carried out to provide up-to-date nutrient compositiondata for these foods, reflecting the increasing range of commonly consumed fruit andvegetables (eg pak choi, rocket and baby spinach).This survey, carried out by a consortium led by the Institute of Food Research (and includingSusan Church (Independent Nutritionist), British Nutrition Foundation, Laboratory of theGovernment Chemist and Eurofins Laboratories), forms part of the Department of Health’s 1rolling programme of nutrient analysis which provides up-to-date and reliable information onthe nutrient content of foods 2. The results from this programme of work are incorporated intothe Department of Health’s nutrient databanks that support the National Diet and NutritionSurvey and other national dietary surveys. These national surveys are used by Government tomonitor the nation’s diet. This programme of work to determine the nutrient composition offoods is key to ensuring that estimates of nutrient intakes from dietary surveys are robust. Theresults of this survey will also be incorporated into the Composition of Foods IntegratedDataset 3 and future publications of McCance and Widdowson’s The Composition of Foodsseries.59 composite samples made up of a number of sub-samples were analysed for energy and arange of nutrients including carbohydrate, fat, fatty acids (including trans), protein, and a fullrange of vitamins and minerals. Results of these analyses are published here.The list of composite samples to be analysed was determined using consumption and marketshare data, following consultation with expert users of UK food composition data (includingrepresentatives of the food industry, academia, catering suppliers, nutritionists and dietitians).Consideration was also given to types of fruit and vegetables where evidence has shownmarket growth. The composite samples selected were those fruit and vegetables that are mostcommonly consumed or where there were gaps in the data available and consumption wasincreasing (eg rocket and baby spinach). Market share information was used, and industryconsulted, to determine the sub-samples included within each composite sample. Sub samples included were based on the need to take into account factors including cultivar, regionand country of origin, and season. Fresh fruit and vegetables were sampled in two seasons(summer/autumn and autumn/winter) where cultivars and geographic origin were known tochange between seasons.Each composite comprised of between 9 and 22 sub-samples. The sub-samples werepurchased from retail outlets and prepared for analysis between August 2011 and February2012, and were analysed for proximates and individual fatty acids between March and June2012. Analyses for vitamins and minerals were carried out between March and October 2012.5
Nutrient analysis of fruit and vegetablesIt is not possible to make robust comparisons between current data and existing data held forfruit and vegetables largely derived from earlier analytical surveys undertaken between 1982and 1990. Since that time, there have been changes in agricultural practices (particularly thetype of fertilizers used, as well as the cultivars grown and geographical origin of some produce)that might affect the nutrient composition of produce. There is also a high degree of naturalvariability in fruit and vegetables, with composition affected by many factors, including cultivar,growing conditions (e.g. soil composition, climate, fertilizer use) and post-harvest handling,distribution and storage. These results are broadly similar to existing data held. There is noevidence of major changes in the nutrient content of fruit and vegetables based on this surveyand any changes are unlikely to be nutritionally significant in a varied diet.6
Nutrient analysis of fruit and vegetablesBackgroundThe Department of Health undertakes a rolling programme of nutrient analysis surveys toensure that reliable, up-to-date information on the nutritional value of foods is available for usein conjunction with food consumption data collected in dietary surveys to monitor the nutritionalcontent of the nation’s diet. Therefore, these nutrient surveys need to provide a single, robustset of nutrient values that is indicative of the potentially broad choice available to the consumerwhen selecting any particular type of food. As a result, composite samples made up of anumber of different brands of fruit and vegetables and fruit/vegetable products have beenanalysed for this survey rather than samples made up of single brands, and a generic name isgiven to each composite.The aim of this particular survey was to provide up-to-date nutrient composition data for arange of fruit and vegetables and fruit/vegetable products to reflect the increasing rangecommonly consumed and new types which are growing in popularity (eg pak choi, rocket andbaby spinach).MethodologyA list of composite samples to be analysed was determined following consultation with expertusers of UK food composition data (including representatives of the food industry, academia,catering suppliers, nutritionists and dietitians) using consumption and market share data. Thesamples selected were those fruit and vegetables that are most commonly consumed or fruitand vegetables where there were gaps in the data available and consumption was increasing.Market share information was used where available, and industry consulted to determine thesub-samples included within each composite. Sub-samples included were based on the needto take into account factors including cultivar, region and country of origin, and season. Freshfruit and vegetables were sampled in two seasons (summer/autumn and autumn/winter) wherecultivars and geographic origin were known to change between seasons.1073 food samples were purchased from retail outlets in the Norwich area (includingsupermarkets, independent retailers and catering suppliers) and prepared for analysis betweenAugust 2011 and February 2012. The food samples consisted of various types of fresh, frozenand canned fruit and vegetables, fruit juice and some fruit/vegetable products (ie tomato puree,baked beans, potato products).These food samples were combined into 59 composite samples for analysis. Where sampleswere purchased over two seasons, samples from each season were prepared and stored7
Nutrient analysis of fruit and vegetablesfrozen until all sub-samples for a composite were available. Once all samples had beencollected from both sampling points they were thawed and mixed in proportions to produce thefinal composite sample for analysis of all nutrients except folate and vitamin C. Analysis ofthese labile nutrients was undertaken at the time of seasonal sampling and sub-samples werefrozen immediately and analysed as soon as possible following sampling. The analyticalresults for folate and vitamin C for composites purchased over two seasons are presented asan average of these two data points.Each composite was made up of between 9 and 22 sub-samples of equivalent weight. Thisprocess allows a single, robust set of nutrient values to be derived for each composite,covering an appropriate cross-section of products available. The results of these analyses arepublished here. Sub-samples requiring preparation/cooking were prepared in accordance withmanufacturers’ instructions where available and normal domestic practices. They were thencombined into composite samples for analysis. A full list of the composite food samplesanalysed is given in Annex A. The full sampling report is available atwww.dh.gov.uk/publications.Composites were analysed for proximates and individual fatty acids between March and June2012 and analysed for vitamins and minerals between March and October 2012. Eachcomposite was analysed for a range of nutrients depending on the importance of the particularfood as a dietary source for each nutrient, and existing compositional data available. A full listof nutrients is given in Annex B. The methods used to conduct the analyses are included atAnnex D.Values provided by analytical laboratories were compiled in Excel spreadsheets for dataevaluation. Where possible, analytical values were compared to other sources of comparabledata, such as UK Food Composition tables, other food composition tables and information frommanufacturers and retailers. Where applicable, ingredients lists were also evaluated to checkthat the values reported corresponded to the ingredients included in the samples. Whereanalytical values appeared incorrect or questionable, data was checked against originallaboratory reports and re-analysed if necessary.8
Nutrient analysis of fruit and vegetablesResultsEach of the composite samples was analysed for an extensive range of nutrients, andtherefore this project generated a large number of individual results. A summary of results forenergy, protein, carbohydrate, fat and fatty acids, fibre, cholesterol, vitamins and minerals isprovided in Annex C. The full set of results are provided in the analytical report associatedwith this project which is available at www.dh.gov.uk/publications.InterpretationThis survey has determined the nutrient composition of fruit and vegetables and somefruit/vegetable products including those for which the market is growing.The results from this survey provide us with robust, up-to-date data, which will be incorporatedinto the Department of Health’s nutrient databanks which support our National Diet andNutrition Survey and other national dietary surveys enabling the Government to monitor thenation’s diet. The results of this survey will also be incorporated into future publications in theMcCance and Widdowson’s The Composition of Foods series.It is not possible to make robust comparisons between current data and existing data held forfruit and vegetables largely derived from earlier analytical surveys undertaken between 1982and 1990. Since that time, there have been changes in agricultural practices (particularly thetype of fertilizers used, as well as the cultivars grown and geographical origin of some produce)that might affect the nutrient composition of produce. There is also a high degree of naturalvariability in fruit and vegetables, with composition affected by many factors, including cultivar,growing conditions (e.g. soil composition, climate, fertilizer use) and post-harvest handling,distribution and storage. These results are broadly similar to existing data held. There is noevidence of major changes in the nutrient content of fruit and vegetables based on this surveyand any changes are unlikely to be nutritionally significant in a varied diet.9
Nutrient analysis of fruit and vegetablesFurther InformationThe report of this survey (entitled Nutrient analysis fruit and vegetables) is available atwww.dh.gov.uk/publications.Other enquiries should be addressed to:Mrs Melanie Farron-WilsonDepartment of Health6th Floor, Wellington House133-155 Waterloo RoadLondonSE1 8UGTel: 44 (0) 20 7972 3369E-mail: melanie.farron-wilson@dh.gsi.gov.uk10
Nutrient analysis of fruit and vegetablesAnnex A: Details of compositesamples analysedSampleNumber1Sample NamePotatoes, old, raw, flesh only2Potatoes, old, boiled, flesh only3Potatoes, old, baked, flesh and skin4Potatoes, old, roasted, flesh only5Potatoes, old, potato wedges, with skin, dipped in sunflower oil, baked6Potatoes, old, microwaved, flesh and skin7Potatoes, new, boiled, flesh and skin8Carrots, old, raw9Carrots, old, boiled10Carrots, old, microwaved11Onions, raw12Onions, boiled13Onions, fried14Broccoli (Calabrese), raw15Broccoli (Calabrese), boiled16Broccoli (Calabrese), steamed17Mushrooms, raw18Mushrooms, stewed19Mushrooms, cooked in sunflower oil20Sweetcorn, kernels, boiled ‘on the cob’11
Nutrient analysis of fruit and vegetables21Cabbage, white, raw22Cabbage, green, raw23Cabbage, green, boiled24Cauliflower, raw25Cauliflower, boiled26Beans, green, raw27Beans, green, boiled28Pak choi, steamed29Tomatoes (standard),raw30Tomatoes (standard), grilled, flesh and seeds only31Tomatoes, cherry, raw32Lettuce, average, raw33Spinach, baby, raw34Rocket, raw35Cucumber, flesh and skin, raw36Pepper, red, raw37Pepper, red, boiled38Pepper, yellow, raw39Bananas, raw, flesh only40Apples, eating, raw, flesh and skin41Apples, cooking, stewed, flesh only42Pears, raw, flesh and skin43Grapes, green, raw44Grapes, red, raw12
Nutrient analysis of fruit and vegetables45Strawberries, raw46Blueberries, raw47Citrus fruit, soft/easy peelers, flesh only48Oranges, flesh only49Melon, yellow flesh, flesh only50Peas, frozen, raw51Peas, frozen, microwaved52Sweetcorn, canned in water, drained53Tomatoes, canned, whole contents54Tomato puree55Baked beans in tomato sauce56Potato products, shaped, frozen, baked57Orange juice, chilled (premium and from concentrate)58Orange juice, from concentrate, ambient59Apple juice, clear, from concentrate, ambient and chilled13
Nutrient analysis of fruit and vegetablesAnnex B: List of nutrients analysedProximatesFatty acidsSterolsCarbohydrateFibreInorganicsWater solublevitaminsVitamin AOthercarotenoidsVitamin DVitamin EWaterProtein (nitrogen and nitrogen factor)FatDry Ash contentIndividual fatty acids (cis & trans isomers, positional isomers, branched chain)(expressed as percentage total fatty acids and per 100g food)Cholesterol(All expressed as monosaccharide equivalents)Starch, total sugars, total carbohydrate, glucose, fructose, sucrose, maltose,lactose, galactoseOligosaccharidesAs non-starch polysaccharide i.e. Englyst method, and AOAC methodSodium, potassium, calcium, magnesium, phosphorus, iron, copper, zinc,chloride, manganese, iodine, seleniumThiamin, riboflavin, niacin, tryptophan (to calculate niacin equivalent), vitaminB6, vitamin B12, folate, pantothenic acid, biotin, vitamin CRetinol, carotenoids (alpha-carotene, beta-carotene, cryptoxanthins)Lutein, lycopene, zeaxanthinVitamin D3, 25-OH vitamin DAlpha-tocopherol, beta-tocopherol, delta-tocopherol, gamma-tocopherol,alpha-tocotrienol, gamma-tocotrienolNote: Each of the samples was analysed for a range of nutrients in the above list, dependingon existing compositional data available and the importance of fruit and vegetables as a dietarysource of each nutrient14
Nutrient analysis of fruit and vegetablesSaturated fatty acids g/100gCis-n3 fatty acids g/100gCis-n6 fatty acids g/100g3490.82.018.70.90.50.4 0.1 0.1 0.1N/A0.030.01 0.010.010.01 2 0.1 .42.621.21.40.60.50.3 0.1 719.42.10.90.80.4 0.1 .91.813.81.10.50.40.2 0.1 13.90.17.21.11.15.0 0.1 0.10.30.100.110.010.070.08 0.01N/A90.00.50.50.5N/A N/A N/A 2.12.80.35.50.90.73.9 0.1 0.1N/AN/AN/AN/AN/AN/AN/AN/A87.50.60.20.7N/A N/A N/A 2.22.8 0.17.21.11.15.0 0.1 12.2N/A6.22.31.82.1 0.1 0.11.8N/AN/AN/AN/AN/AN/AN/A 15milligrams/100gOligosaccharides g/100g82CholesterolLactose g/100g19.6Trans fatty acids g/100gMaltose g/100g0.9acids g/100gSucrose g/100g0.1Cis-polyunsaturated fattyFructose g/100g1.9acids g/100gGlucose g/100g78.1Cis-monounsaturated fattyTotal sugars g/100g1011Starch g/100g9AOAC fibre g/100g8Englyst fibre g/100g7Energy (kJ)/100g6Energy (kcal)/100g5Carbohydrate g/100g4Ash g/100g3Total fat g/100g2descriptionPotatoes, old,raw, flesh onlyPotatoes, old,boiled, fleshonlyPotatoes, old,baked, fleshand skinPotatoes, old,roasted, fleshonlyPotatoes, old,potato wedges,with skin,dipped insunflower oilPotatoes, old,microwaved,flesh and skinPotatoes, new,boiled, fleshand skinCarrots, old,rawCarrots, old,boiledCarrots, old,microwavedOnions, rawProtein g/100g1SampleWater g/100gComposite sample numberAnnex C: Analytical dataMacronutrients
N/A N/A1.3N/A2.3N/AN/AN/A4.2N/A1.6N/A1.2N/A1.4N/A 0.1N/A AN/A88.24.30.60.63.2341462.54.00.61.90.71.2 0.1 0.1 0.10.70.150.060.170.080.25 0.01N/A90.83.30.50.5N/A N/A N/A 2.32.80.71.60.80.8 0.1 0.1 0.1N/AN/AN/AN/AN/AN/AN/AN/A88.44.10.51.0N/A N/A N/A 2.63.80.82.00.80.90.3 0.1 0.7 0.10.3 0.10.3 0.1 0.1 2.60.1 0.1 0.1 0.1 0.1 0.1 A76.03.61.90.89.5672842.65.16.82.52.40.1 0.1 0.1 03.0 0.14.82.42.10.3 0.1 74.1 0.14.12.01.80.3 0.1 2.2 0.12.31.00.90.4 0.1 81.80.22.91.21.30.4 0.1 0.11.3N/AN/AN/AN/AN/AN/AN/A92.31.90.90.6N/A N/A N/A 1.61.9 0.12.40.91.00.5 0.1 53.41.02.20.81.4 0.1 0.1 54.10.93.01.31.20.5 0.1 2.00.41.50.80.60.1 0.1 0.1N/AN/AN/AN/AN/AN/AN/AN/A16milligrams/100gN/A N/ACholesterolN/A N/ATrans fatty acids g/100g 0.1N/Aacids g/100gCis-n6 fatty acids g/100g0.35.3Cis-polyunsaturated fattyCis-n3 fatty acids g/100g0.71.2acids g/100gSaturated fatty acids g/100g92.579.9Cis-monounsaturated fattyOligosaccharides g/10028Lactose g/100g27Maltose g/100g26Sucrose g/100g25Fructose g/100g24Glucose g/100g23Total sugars g/100g22Starch g/100g21AOAC fibre g/100g20Englyst fibre g/100g19Energy (kJ)/100g18Energy (kcal)/100g17Carbohydrate g/100g16Ash g/100g15Total fat g/100g14descriptionOnions, boiledOnions, friedBroccoli(calabrese), d insunflower oilSweetcorn,kernels, boiled'on the cob'Cabbage,white, rawCabbage,green, rawCabbage,green, boiledCauliflower, rawCauliflower,boiledBeans, green,rawBeans, green,boiledPak choi,steamedProtein g/100g1213SampleWater g/100gComposite sample numberNutrient analysis of fruit and vegetables
20.63.4 17721.0 0.5N/A3.41.61.8 0.1 0.1 0.1N/AN/AN/AN/AN/AN/AN/AN/A91.41.10.50.93.6 22941.21.3N/A3.61.62.0 0.1 0.1 0.1N/AN/AN/AN/AN/AN/AN/AN/A 11481.31.5N/A1.40.60.8 0.1 0.1 0.1N/AN/AN/AN/AN/AN/AN/AN/A16691.21.00.2 0.1 0.1 0.1 0.1 0.1 0.1N/AN/AN/AN/AN/AN/AN/AN/A18741.31.7N/A 0.1 0.1 0.1 0.1 0.1 0.1N/AN/AN/AN/AN/AN/AN/AN/A14600.70.7 0.11.20.50.7 0.1 0.1 0.62.00.2 93.13.60.41.5 0.196.51.00.60.41.292.90.80.20.8N/A N/A milligrams/100gN/ACholesterol 0.1Trans fatty acids g/100g 0.1acids g/100g 0.1Cis-polyunsaturated fattyCis-n6 fatty acids g/100g1.6Cis-monounsaturated fatty1.4Fructose g/100g3.0Glucose g/100g 0.1Total sugars g/100g1.0Starch g/100g1.0AOAC fibre g/100g61Englyst fibre g/100g14Energy (kJ)/100g3.0Energy (kcal)/100g0.4Carbohydrate g/100g0.1Ash g/100g0.5Total fat g/100g94.6Protein g/100gCis-n3 fatty acids g/100g35acids g/100g34Saturated fatty acids g/100g33Oligosaccharides g/100g32Lactose g/100g31Maltose g/100g30descriptionTomatoes(standard), rawTomatoes(standard),grilled, fleshand seeds onlyTomatoes,cherry, rawLettuce,average, rawSpinach, baby,rawRocket, rawCucumber,flesh and skin,rawPeppers, red,rawPeppers, red,boiledPepper, yellow,rawBananas, raw,flesh onlyApples, eating,raw, flesh andskinApples,cooking,stewed, fleshonlyPears, raw,flesh and skinGrapes, green,rawGrapes, red,rawStrawberries,rawSucrose g/100g29SampleWater g/100gComposite sample numberNutrient analysis of fruit and vegetablesN/A 1.02.2 0.14.22.02.2 0.1 0.1 0.1N/AN/AN/AN/AN/AN/AN/AN/AN/A N/A 0.82.4 0.13.31.21.90.2 0.1 0.1N/AN/AN/AN/AN/AN/AN/AN/A N/A N/AN/AN/A4.41.82.6 0.1 0.1 0.1N/AN/AN/AN/AN/AN/AN/AN/A93.30.80.10.5N/A 92.80.80.20.6N/A N/A75.01.20.11.120.3813480.81.42.218.17.97.52.7 0.1 0.1N/AN/AN/AN/AN/AN/AN/AN/A86.20.60.50.211.6 512151.31.2N/A11.62.16.72.8 0.1 31.7N/A9.72.15.91.7 0.1 0.1N/AN/AN/AN/AN/AN/AN/AN/A85.20.30.10.210.9 431821.62.7N/A10.93.16.61.2 0.1 0.1N/AN/AN/AN/AN/AN/AN/AN/A82.70.70.20.515.2 622630.71.2N/A15.27.37.9 0.1 0.1 0.1N/AN/AN/AN/AN/AN/AN/AN/A 672860.61.3N/A17.07.79.3 0.1 0.1 0.1N/AN/AN/AN/AN/AN/AN/AN/A301261.03.8N/A6.13.03.1 0.1 0.1 0.1N/AN/AN/AN/AN/AN/AN/AN/A 81.10.60.10.517.091.60.60.50.46.1 17
.49.6 411731.21.5N/A9.61.61.96.1 0.1 0.1N/AN/AN/AN/AN/AN/AN/AN/A87.00.80.20.48.2 361521.71.2N/A8.22.02.24.0 0.1 0.1N/AN/AN/AN/AN/AN/AN/AN/A 291220.40.7N/A6.81.72.52.6 0.1 sterol 0.1Trans fatty acids g/100gCis-n6 fatty acids g/100g 0.1acids g/100gCis-n3 fatty acids g/100g 0.1Cis-polyunsaturated fattyacids g/100g5.2Cis-monounsaturated fattySaturated fatty acids g/100g3.9Fructose g/100g9.1Glucose g/100g 0.1Total sugars g/100g1.5Starch g/100g1.5AOAC fibre g/100g169Englyst fibre g/100g40Energy (kJ)/100g9.1Energy (kcal)/100g0.2Carbohydrate g/100g0.2Ash g/100g0.9Total fat g/100g85.7Protein g/100gOligosaccharides g/100g49Lactose g/100g48Maltose g/100g47descriptionBlueberries,rawCitrus fruit,soft/easypeelers, fleshonlyOranges, fleshonlyMelon, yellowflesh, flesh onlyPeas, frozen,rawPeas, frozen,microwavedSweetcorn,canned in water,drainedTomatoes,canned, wholecontentsTomato pureeBaked beans intomato saucePotatoproducts,shaped, frozen,bakedOrange juice,chilled(premium andfromconcentrate)Orange juice,fromconcentrate,ambientSucrose g/100g46SampleWater g/100gComposite sample numberNutrient analysis of fruit and 95.35.15.7 0.1 0.15.7 0.1 0.1 0.10.130.070.060.310.36 0.01N/A77.65.70.90.610.8713034.55.64.26.6 0.1 0.16.6 0.1 0.1N/AN/AN/AN/AN/AN/AN/AN/A78.72.61.70.5N/A N/A N/A 2.53.16.27.50.30.17.1 0.1 0.8 0.13.81.91.9 0.1 0.1 .04.7 0.112.95.57.4 0.1 0.1 0.1N/A0.040.020.020.050.07 4 0.1 0.1 0.10.090.060.150.130.27 0.01N/A55.42.58.31.628.11907992.82.727.70.40.2 0.10.2 0.1 0.1N/A0.893.300.183.473.650.02N/A87.70.9 0.10.58.6 361530.2 0.5N/A8.62.02.44.2 0.1 0.1N/AN/AN/AN/AN/AN/AN/AN/A89.40.6 0.10.38.5 341460.2 0.5N/A8.52.02.44.1 0.1 0.1N/AN/AN/AN/AN/AN/AN/AN/A18
Composite sample number59SampledescriptionApple juice,clear, fromconcentrate,ambient andchilled86.6 0.10.29.7 AOAC fibre g/100gStarch g/100g157N/AN/AN/A199.72.45.5Oligosaccharides g/100gSaturated fatty acids g/100g 0.1 0.1N/AN/ACis-n3 fatty acids g/100gCis-n6 fatty acids ns fatty acids g/100gacids g/100gCis-polyunsaturated fattyacids g/100gCis-monounsaturated fattyLactose g/100g1.8Maltose g/100gSucrose g/100gFructose g/100gGlucose g/100gTotal sugars g/100gEnglyst fibre g/100g37Energy (kJ)/100gEnergy (kcal)/100gCarbohydrate g/100gAsh g/100g0.1Total fat g/100gProtein g/100gWater g/100gNutrient analysis of fruit and vegetablesN/A
Nutrient analysis of fruit and vegetablesIron milligrams/100gCopper milligrams/100gZinc milligrams/100gChloride milligrams/100gIodine micrograms/100gManganese milligrams/100gSelenium 10.14 0.5N/AN/A0.21 2474N/A0.12 27450.630.090.38114N/A0.18 27430.750.090.36121N/A0.18 18440.610.080.2388 0.70.12 67160.230.030.11122 0.70.07 0.5milligrams/100gCalcium milligrams/100g0.14PhosphorusPotassium milligrams/100g0.01milligrams/100gSodium milligrams/100g14MagnesiumBiotin micrograms/100g0.4milligrams/100gPantothenic acid0.3micrograms/100g0.01Vitamin B120.20milligrams/100gN/ATryptophan/60 4micrograms/100g*Folate micrograms/100g8Vitamin B6 milligrams/100g7Vitamin E milligrams/100g6Vitamin C milligrams/100g5Niacin milligrams/100g4Riboflavin milligrams/100g3Thiamin milligrams/100g2descriptionPotatoes, old,raw, fleshonlyPotatoes, old,boiled, fleshonlyPotatoes, old,baked, fleshand skinPotatoes, old,roasted, fleshonlyPotatoes, old,potatowedges, withskin, dippedin sunfloweroilPotatoes, old,microwaved,flesh and skinPotatoes,new, boiled,flesh and skinCarrots, old,rawVitamin D micrograms/100g1SampleVitamin AComposite sample numberMicronutrients9Carrots, 29166318170.340.040.1384N/A0.09 0.510Carrots, 370.3442673611230.250.050.15130N/A0.11 0.511Onions, 8230.300.040.145420.10 0.520
Sodium milligrams/100gPotassium milligrams/100gCalcium milligrams/100gIron milligrams/100gCopper milligrams/100gZinc milligrams/100gChloride milligrams/100gIodine micrograms/100gManganese milligrams/100gSelenium .11 0.513Onions, 0.210.280.5612520.0517N/AN/A0.090.261.80.8 420.02N/A240.401.0 0.53334421070.650.090.8663 0.70.321 ,cooked insunflower oilSweetcorn,kernels,boiled 'on thecob'Cabbage,white, rawmilligrams/100gBiotin micrograms/100gN/APhosphorusPantothenic acid0.07milligrams/100gFolate micrograms/100gN/AMagnesiumVitamin B6 milligrams/100g4milligrams/100gVitamin E milligrams/100g0.2micrograms/100gVitamin C milligrams/100g0.3Vitamin B12Niacin milligrams/100g 0.01milligrams/100gRiboflavin milligrams/100g0.03Tryptophan/60Thiamin mpleVitamin A12Onions,boiledComposite sample numberVitamin D micrograms/100gNutrient analysis of fruit and vegetables22Cabbage,green, 614370.520.040.267510.18123Cabbage,green, boiled53N/A0.150.050.30.3450.270.07N/A400.21 w 0.420.030.2973N/A0.13125Cauliflower,boiled 0.450.030.2454N/A0.14121
Sodium milligrams/100gPotassium milligrams/100gCalcium milligrams/100gIron milligrams/100gCopper milligrams/100gZinc milligrams/100gChloride milligrams/100gIodine micrograms/100gManganese milligrams/100gSelenium micrograms/100g580.111.0 0.52865225381.040.060.386920.31127Beans, 7 0.53046128441.060.120.3854N/A0.37155N/A0.0
August 2011 and February 2012. The food samples consisted of various types of fresh, frozen and canned fruit and vegetables, fruit juice and some fruit/vegetable products (ie tomato puree, baked beans, potato products). These food samples were combi
