although there is some evidence that the concentration of these vitamins 

 may vary in the different parts of the animal. 



Frozen foods are not included in this table because at the present 

 time data in the literature do not warrant the making of such a compila- 

 tion. However, it is recognized that the use of frozen foods may be 

 greatly increased and it may be necessary to estimate nutritive values 

 of these foods. Until more complete data are available, the values 

 listed for the fresh food in table 1 could be used though they might 

 cause some overestimation, particularly of the vitamins. On the other 

 hand, losses due to freezing of freshly harvested products may be no 

 greater than those sustained in the ordinary marketing of fresh foods. 



Explanation of Tables and Terms 



Table 1 was prepared first, since most original data are reported on 

 a 100-gram basis. For the sake of uniformity the mineral values and 

 the values for all the vitamins except vitamin A are expressed in terms 

 of milligrams. The word "trace" is used to represent small values 

 that would have rounded to zero. It is recognized that in calculations 

 these traces will be treated as zero, yet it seemed a little more realistic 

 to recognize the presence of small amounts of substances where they 

 exist. 



Parentheses are used to denote values imputed usually from some 

 other form of the same food or from similar foods. Parentheses also 

 indicate values of nutrients covered by specifications for enrichment, 

 such as vitamin A in margarine, and iron, thiamine, riboflavin, and 

 niacin in enriched flour and bread. In each case the figure given is 

 the minimum level specified in standards of identity promulgated 

 under the Food, Drug and Cosmetic Act. 



Dashes have been used in the few cases where no reliable data were 

 available but where there was reason to suppose a measurable amount 

 of a nutrient to be present. This seemed preferable to an imputed 

 zero. 



Army ration components are identified by an asterisk. Many of 

 these foods were prepared or packed to meet Army specifications, and 

 the nutritive values are for the most part averages obtained from special 

 analyses of samples from Army purchases. 



Values per pound in table 2 were derived from those on the 100-gram 

 basis, using the unrounded figures developed for table 1 and the refuse 

 figures indicated for converting from the "edible portion" to the "as 

 purchased" basis. The items of food in table 1 are numbered consecu- 

 tively. Corresponding items in table 2 have the same numbers. If a 

 food is included both with and without refuse in table 2, letters are used 

 for additional forms. Bacon, for example, may be purchased both 

 with and without rind and in table 2 both forms are included. As 

 bacon is item 18 in table 1, in table 2 the items derived from it are 

 numbered 18 and 18a. 



