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Food Composition Additional Resources

US FDA, Center for Food Safety and Applied Nutrition 

To assist in determining the product pH levels, the approximate ranges of pH values are compiled into this list of edible portion of foods in their normal and natural state. 

USDA, Agricultural Research Service

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

USDA, Nutrient Data Laboratory

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

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

Universities of Oregon State, Cornell, Delaware, Rhode Island, Florida, and California, and the Community Seafood Initiative.

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

New York City Department of Health and Mental Hygiene.

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