the carotenoid content of foods with special reference

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Ref Food description Variety (country) (Scientific name) 7 Sardine, canned Part of plant or animal (Maturity) Carotenoid content of food (Qg/l00o edibte Portion, fresh weight) EP Mst (M) a-carot (range) A-carot (range) 8-crypto (range) .utein (renge) Lycopene (range) Zeaxanth Total (range) (range) RE Princ. method 62 (Malaysia) 10 PLC 71.1 06 Hk ICtupea pitchardus) 7 Scatlop (Malaysia) (Chtamys opercutoris) 7 Shrimp paste (Malaysia) () 7 Shrimp, fermented (Malaysia) (Crangun crangon) 7 Spanish mackeret (Malaysia) (Scomber sp.) 39 8 0 0 14 Ext. ref. Chr. QM ref. HPLC 71.1 06 Hk HPLC 71.1 06 Hk HPLC 71.1 06 Hk HPLC 71.1 06 Hk
FRUIT Carotenoid content of food ug/lOOg edi)Ite porticn. fresh weight) Ref Food description Variety (country) (Scientific name) 91 Appels, peeled (Netherlands) (Pyrus malus) 91 Appel, with peel (Iethprlands) (Pyrus matus) 27 Apple, raw (Spain) (Pyrus malus) 55 Apple, fresh Delicious (Australia) (Pyrus matus) 55 AppLe, fresh Golden Delicious (Australia) (Pyrus nalus) 55 Apple, fresh Jonathan (Australia) (Pyrus maLus) 55 Apple, fresh Granny Smith (Australia) (Pyrus malus) 70 AppLe, raw (China) (Matus spp ) 84 Apple, raw , winter (CIS) (Matus spp ) 84 Apple, canned, drained (CIS) (Malus spp.) 84 Apple (CIS) (Matus spp.) 84 AppLe, raw , smmer (CIS) (Malus spp.) Part of plant or animal (Maturity) fruit, peeled (ripe) EP Mst (M) -arot (range) R-carot (range) 8-crypto (range) Lutein (range) Lyccpene (range) Zeaxanth TotaL (range) (range) RE Princ. method Ext. ref. Chr. OM ref. 21 4 HPLC 91 91 ,i 0 0 HPLC 91 91 Hc 80 85.9 20 8 6 1 4 HPLC 74 01 2 Hc skin plus corte 92 82.0 0 10 10 [a] 3 OCC 7,.I 72.1 Rk skin plus corte 91 84.3 0 10 10 3 OCC 72.1 72.1 Rk skin plus corte 91 83 0 0 0 10 1 OCC 72.1 72.1 Rk skin plus corte 02 84.4 0 0 10 1 OCC 72.1 72.1 Rk 83 85.3 60 (40-80) 0 OCC 70 70 Rn 30 [p unknown 84 84 20 [p] unknown 84 84 juice/jam 0 [p) unknown 84 84 15 20 [p] unknown 84 84,
Page 1 and 2: Prepared for Office of Nutrition Bu
Page 3 and 4: PREFACE For a number of years, thos
Page 5 and 6: 1. INTRODUCTION Up until now, progr
Page 7 and 8: 2. METHODS Identirication of resour
Page 9 and 10: The data collected have been evalua
Page 11 and 12: 3. TABLE OF THE CAROTENOID CONTENT
Page 13 and 14: CEREALS Carotenoid content of food
Page 15 and 16: EGGS Carotenoid content of fooa (Lg
Page 17: FISH Carotenoid content of food (pg
Page 21 and 22: Ref Food description Variety (count
Page 23 and 24: Ref Food aescription Variety (count
Page 39 and 40: Rof Food description Variety (count
Page 43 and 44: Ref Food description Variety (co)nt
Page 59 and 60: Carotc-iold content of food (gg/lOO
Page 65 and 66: MEAT Carotenoid content of food (Qg
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Ref Food description Variety (count
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Ref Food description Variety (cuunt
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Ref Foodl description Var-ety (coun
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R-f Food description Variety (count
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Ret Food description Variet, (count
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Ref Fuod description Variety (count
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Ref 3 Food description Variety (cou
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Pef Food description Variety (count
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Ref Food description Variety (Count
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Pet Food description Variety (count
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Ref Fcod description Variety (count
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4. SUMMARY OF METHODS USED FOR THE
Page 179 and 180:
Reference Reference Ext Sap Chr 18
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SUMMARY OF METFO'S USED FOR THE ANA
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Reference 86 VITAL (1993) Reference
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English name Malanga Mint Nightshad
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English name Vietnam Amaranth, red
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Data quality and methods used Data
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Table 6.2 (continued) Name Provitam
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information provided in the origina
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7. Standard reference materials: Th
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15. Holland B, Unwin ID, Buss DH.Fi
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44. Daood HG, Czinkotai B, Hoschke
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74. Bushway RJ, Wilson AM )etermina
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APPENDIX 1. LIST OF PEOPLE PROVIDIN
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APPENDIX 2. STRUCTURE AND USE OF DA
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APPENDIX 2. (continued) WEIGHTSAM O
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APPENDIX 2. (continued) From method
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APPENDIX 3 (continued) HO /3-crypto
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