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Tables (part IV)

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Table 2-15 - Vitamins B6, B12 and Folate

Vitamin B6, Vitamin B12, and Folate content of cooked lean beef
Item Vitamin B6 Vitamin B12 Folate
  (mg/100 g) (mg/100 g) (mg/100 g)
Round      
Top, broiled 0 56 2 48 12
Eye, roasted 0 38 2 17 7
Loin, broiled      
Top loin 0 42 2 00 8
Tenderloin 0 44 2.57 7
Rib      
Small end, broiled 0 40 3 32 8
Large end, roasted 0 26 2 61 9
Chuck, braised      
Blade 0 29 2 47 6
Brisket, braised      
Flat portion 0 28 2.58 8
Ground (85% lean)      
Broiled (medium) 0 27 2 71 9
Pan-fried (medium) 0 28 2.45 9

Percent retention of Vitamin B6, Vitamin B12 and Folate in cooked lean fresh beet or pork

% retention
Item Vitamin B6 Vitamin B12 Folate
Beet, fresh, lean      
Braised 46 67 72
Broiled 74 75 87
Roasted 66 72 88
Pork, fresh, lean      
Braised 52 60 65
Broiled 0 91 86
Roasted 64 82 95
(Watt and Merrill, 1975)

Retention of Vitamin B6 in Roast fleer
Roast beef Vitamin B6 Vitamin B6 retained
  (mg/100 g) (%)
Initial 0.47±0.12 -
Reheated 0.26±0.11 55.3
Held 1 h (66°C) 0.22±0.10 46.8
Held 2 h (66°C) 0.20±0.10 42.6
Held 3 h (66°C) 0.15±0.07 31.9
(Reiter and Driskell, 1985)

 

Table 2-16 - Composition of Cured Meats per 100 g (in %)

  Water Protein Total Fat SFA MUFA PUFA Chol Energy
              (mg) (MJ)
Bacon, fat only, raw 13 5 80 31 36 9 200 3.0
Lean only 67 20 7 3 3 1 20 0.6
Collar, joint lean & fat boiled 50 20 27 11 12 3 100 1.3
Gammon, joint, lean& fat, boiled 54 25 19 7 9 2 70 1.1
Gammon rashers, grilled 52 30 12 5 6 1 45 0.9
Rashers, lean & fat, fried 30 25 40 16 18 4 140 1.9
"streaky" fried 28 23 45 18 20 5 160 2.0
"streaky" grilled 35 25 36 14 16 4 130 1.7
Beef, salted, silverside, boiled 55 29 14 6 7 0.6 80 1.0
Ham, canned 73 18 5 2 2 0.6 70 0.5
US data 65 18 12         0.8

SFA Saturated Fatty Acids
MUFA Monounsaturated Fatty Acids
PUFA Polyunsaturated fatty acids - as per cent total fat
Chol Cholesterol (ma per 100 g meat)
(McCance and Widdowson, 1991 - figures rounded off)

 

Table 2-16 (continued) - Composition of cured meats per 100 g

 

VITAMINS
  Na Fe Cu Zn E B1 B2 Niacin B6 B12 Pantothenate
  (mg) (mg) (mg) (mg) (mg) (mg) (mg) (mg) (mg) (mg) (mg)
Bacon, fat only 560 0.7 0.06 0.6 0.1 - - - - tr -
lean only, raw 900 1.2 0.1 2.5 0.06 0.7 0.3 4.7 0.5 tr 0.6
collar joint lean and fat, boiled 1100 1.6 0.2 4 0.1 0.3 0.2 2.6 0.2 tr 0.4
Gammon joint lean and fat boiled 1000 1.3 0.2 3 0.1 0.3 0.2 2.6 0.2 tr 0.4
gammon rashers grilled 2100 1.4 0.2 3 0.1 0.9 0.2 6 0.3 tr 0.6
Rashers, lean and fat, fried 1900 1.3 0.1 3 0.2 0.4 0.2 5 0.3 tr 0.3
"streaky" fried 1800 1.2 0.1 2 0.2 0.4 0.2 5 0.3 tr 0.3
"streaky" grilled 2000 1.5 0.15 3 0.1 0.4 0.2 4 0.3 tr 0.5
Beef salted silverside boiled 900 3 0.25 6 0.3 0.03 0.3 3 0.3 2 0.8
Ham, canned 1250 1 0.2 2 0.1 0.5 0.25 4 0.2 tr 0.6
US data 1100 3       0.5 0.2 4      

 

Table 2-17 - Typical composition of cooked sausages made of precooked raw materials

Component

Type
 

Liver paste

Liver sausage

Cooked sausage with high collagen content

Blood sausage
  1 2 1 2 1 2 1 2

(%)
Liver 10 10 15 10 10 5 5 -
Fatty tissue 30 30 20 20 10 25 30 20
Head meat 20 30 20 30 40 33 15 5
Lean meat trimmings 5 - 5 - 5 - - 5
Other organs 5 10 10 15 5 10 10 13
Pigskin/beef tendons - 10 5 13 15 20 30 -
Broth 14 15 15 15 15 10 - 15
Caseinate 3 3 2 3 - - - -
Seasonings 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4
Nitrite salt 1.6 1.6 1.6 1.6 1.6 1.6 1.6 1.6
Fried onions 1 - 1 - - - - -
Cured blood - - - - - - 20 10

 

Table 2-18 - Composition of sausages of various types (US values except for two UK figures) Per 100 g

  Water Energy Protein Fat Iron

Vitamins (mg)
  (%) MJ (%) (%) (mg) B1 B2 Niacin
Blood sausage 46 1.6 14 37        
Bock worst 62 1.0 11 24        
Bologna 56 1.2 12 30 1.8 0.16 0.22 2.6
Capicola 26 2.0 20 45        
Dry Cervelat 29 1.8 25 38 2.7 0.3 0.2 5.5
Frankfurter, raw 56 1.2 13 28 1.9 0.16 0.2 2.7
Knock worst 58 1.1 14 23 2.1 0.17 0.2 2.6
Liver worst fresh 54 1.2 16 26 5.4 0.2 1.3 6
Mortadella 50 1.3 20 25 3      
Pork sausage 35 1.9 18 44 2.4 0.8 0.3 4
cooked                
UK figures, fried 45 1.3 14 25 1.5 0.01* 0.25 4
Salami, cooked 51 1.2 18 26 2.6 0.25 0.25 4
UK figures 28 2.0 19 45 1.0 0.2 0.2 5
Thuringer 49 1.2 19 25 2.8 0.1 0.25 4

* Preserved with SO2 which destroys thiamin
(Watt and Merrill, 1975)

 

Table 3-1 - World population and meat production in various regions

Countries Population 1985 (millions)

Meat production
    Total Million (metric tons) Per capita (kg)

Approximate percentages
        Cattle Sheep Pigs Poultry
Developed              
North America 264.2 (1.0) 28.2 (1.4) 106.8 43 1 25 30
Western Europe 377.4 (0.4) 31.0 (2.4) 82.0 32 4 46 20
Oceania 19.0 (1.4) 3.7 (1.2) 196.0 50 31 9 10
Eastern Europe and USSR 392.4 (0.8) 27.1 (2.5) 69.0 36 5 44 15
Developing              
Africa 449.0 (3.0) 5.0 (2.4) 11.2 48 15* 9 28
Far East 1 379.4 (2.3) 6.3 (3.9) 4.6 15** 13* 57 16
Latin America 406.2 (2.4) 15.3 (2.8) 37.6 56 3 19 22
Near East 240.2 (2.8) 4.4 (4.2) 18.2 37 28 <1 35
Developing countries 3 632.8 (2.2) 52.1 (4.0) 14.3 44 12 22 23
Developed countries 1 210.5 (0.8) 94.8 (2.2) 78.3 37 4 37 21

Source: FAO (1986), USDA (1988)
*Includes goat
**Includes buffalo
Note: Values in parentheses for population and production data are the annual rates of change

 

Table 3-2 - Polyunsaturated Fatty Acids and Cholesterol Fatty Acid (% total fatty acids)

 

Source C18:2 C18:3 C20:3 C20:4 C20:5 C22:5 C22:1 C22:4 C22:6 Cholesterol (mg/100 g)
Ox, lean 2.0 1.3 Tr 1.0 Tr Tr - - - 59
Sheep, lean 2.5 2.5 - - Tr Tr - - - 79
Pig, lean 7.4 0.9 - Tr Tr Tr - - 1.0 69
Rabbit, lean 13.5 0.7 Tr 0.7 0.7 Tr - - - 71
Chicken, lean 20.9 9.9 Tr 1.9 1.9 1.3 - - - 90
Brain, sheep 0.4 - 1.5 4.2 0.7 3.4 0.6 0.8 9.5 2200
Heart, ox 2.5 0.5 Tr 0.7 0.7 Tr - - - 140
sheep 7.3 2.7 Tr 2.1 2.1 Tr - - - 140
Kidney, ox 4.8 0.5 Tr 2.6 Tr Tr - - - 400
sheep 8.1 4.0 0.5 7.1 Tr Tr - - - 400
pig 11.7 0.5 0.6 6.7 Tr Tr - - - 410
Liver, ox 7.4 2.5 4.6 6.4 0.7 5.6 - - 1.2 270
sheep 5.0 3.8 0.6 5.1 - 3.0 - - 2.4 430
pig 14.7 0.5 1.3 14.3 - 2.3 - - 3.8 260
calf 15.0 1.4 2.1 9.0 0.3 4.0 - - 2.5 370
Sweetbread, sheep 2.1 2.2 - 1.3 Tr - - - - 260
Tongue, sheep 4.0 3.4 - Tr Tr - - - - 180
Tripe, ox, dressed 1.5 0.6 - Tr Tr - - - - 95

(McCance and Widdowson's "The Composition of Foods" 4th Ed. 1978 A.A. Paul and D.A.T. Southgate HMSO)

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