NUTRITIVE VALUE OF FOODS OF ZIMBABWE*

Zambezia (1989), XVI (i).

RESEARCH REPOR T

NUTRITIVE VALUE OF FOODS OF ZIMBABWE*

IRENE C. CHITSIKU

Department of Biochemistry, University of Zimbabwe

MANY COUNTRIES, BOTH developed and developing, have tables of the nutrientcomposition of their food. The data are used by research nutritionists to assess thenutritional value of a nation's food supply. Home economics teachers andcommunity nutritionists use the food values to develop educational guidancematerials for food selection and improvement of diets. Dietitians and physiciansuse the tables to estimate the nutrient content of therapeutic diets. Governmentagencies utilize the information to develop regulatory measures such asfortification of processed foods. Food composition tables are an important toolfor the interpretation of diets.

Every nation has its own food consumption patterns that are peculiar to itsculture. Some of these patterns change with time. As countries develop andcultures intermix, new foods and eating habits are adopted. Methods of foodproduction, distribution, storage, preparation, housewifery, and social valueschange with a change in food habits, but certain food consumption patterns willlong be retained. It is these that distinguish one nation's eating habits fromanother's.

The table of nutrient composition of foods commonly used in Zimbabwewhich is presented here was developed from data reported in various technicaland scientific reports and journals.

SELECTION OF FOOD ITEMS

A list of foods characteristic of the diets of Zimbabwean families was drawn fromvarious sources. These included the author's personal experience as aZimbabwean. Sources in the literature, including Gelfand (1971) and Colborne(1975), provided a countrywide evaluation of foods important to people in thedifferent regions of Zimbabwe. Information was obtained about the diets ofpatients in urban and rural government hospitals and in mission hospitals. Lists offoods used in boarding high schools and of foods commonly used in high-schoolcookery classes were provided. Five Zimbabwean families supplied a list of fooditems characteristic of the eating patterns of their native provinces.

Two hundred food items were selected from the list of foods compiled fromthe various sources. These foods were considered to be the important foods of thecountry because the foods were staple items of the diet and/or were importantsources of one or more nutrients in the diet. An effort was made to include in the

• This article is a revised edition ofNutritive Value of Foods of Zimbabwe (Ames IA, Iowa StateUniv., College of Home Economics, Dept. of Food and Nutrition of the Home Economics ResearchInstitute, Bulletin 104,1981). This article is also available as a separate publication. Enquiries shouldbe addressed to the Publications Officer, University of Zimbabwe.

67

68 NUTRITIVE VALUE OF FOODS

table foods characteristic of the diets of both rural and urban families. Food valuesfor sadza made from different cereal meals have been included; the values arebased on an unpublished and undated table compiled by the Ministry of Health ofthe Federation of Rhodesia and Nyasaland.

As data were collected from the literature a number of details wereconsidered. A food was identified by its scientific name and its source and varietyidentified. The method of cooking, temperature used, and length of cooking time(where given) were noted for cooked foods. The type and degree of processing forthe few processed foods that were included in the table were recorded. Methods ofanalyses that were used were recorded; however, most authors from whom valueswere obtained used the methods of the Association of Official AnalyticalChemists for their analyses. The method used to express the values was alsorecorded. For instance, it was noted whether the carbohydrate values reportedwere for total carbohydrate or available carbohydrate. Values that were reportedin a different form from that used in Table I were converted to the appropriateform, when possible; otherwise, those values were not utilized.

SELECTION OF REPRESENTATIVE VALUES FORTHE NUTRIENT CONTENT OF ZIMBABWEAN FOODS

In order to evaluate the reported values for each nutrient in a food, a referencevalue was selected for the nutrient. Preference was given to analytical valuesreported on Zimbabwean foods or on foods from countries neighbouringZimbabwe. If there were no values reported for a food from any of thesecountries, a reference value was chosen from a country with climatic conditionssimilar to those of Zimbabwe. A value that was far beyond the range of valuesfrom other reports was omitted. The arithmetical mean of the accepted values wasreported as the representative value for a nutrient.

SELECTION OF NUTRIENTS AND MODE OF EXPRESSION

The following food groups were selected and arranged in the following sequence:Grains and grain productsMilk and milk productsEggsFats and oilsMeat, poultry, and edible insectsFishVegetables and vegetable productsFruitNuts and seedsSugars and syrupsBeverages

The inclusion of pulses, roots and tubers in the vegetable group eliminated thenecessity for cross-referencing many food items, such as peanuts, which wouldfall into several groups. The only food that required cross-reference in thisgrouping was coconut. Values for coconut were reported under the section Nuts

IRENE C.CHITSIKU 69

and seeds; but the name coconut also appears, without an item number, in theFruit group and the reader is advised to see items 88 and 89.

Foods within a group were listed in alphabetical order by the common namesused in Zimbabwe. Scientific names of the food items are given in Table II. Somefoods, such as maize, are consumed in different forms. Values for the differentforms were reported under the main heading for that food.

Foods which some people eat with the skin and others peel first, such asguavas, mangoes, apples and others, were considered to be eaten with the skin,unless otherwise stated in the Table.

The nutrients selected for the Food Composition Table included thoserecommended by Southgate (1974) for national food composition tables. Thesewere: energy, total carbohydrate, total fat, protein, water, calcium, iron, thiamin,riboflavin, niacin, folic acid, vitamin B12, and ascorbic acid. Other nutrients thatwere considered important to include were sodium, potassium, phosphorous, andvitamin B6.

All values were expressed on the basis of 100 g of the edible portion of food.Energy is given in kilocalories.

Proximate constituentsThe proximate constituents of food included water, protein, carbohydrate, andfat.Water. The inclusion of the amount of water in each food item allows comparisonof values of other nutrients in the same or similar food with those given in otherfood composition tables.Protein. Protein values are reported in grams per 100 g.Carbohydrate. Carbohydrate values are for total carbohydrate obtained bydifference. The value given includes both available carbohydrate and dietaryfibre. Values for dietary fibre are not given separately because of the paucity ofdata on dietary fibre. Values are given in grams per 100 g.Fat. Fat refers to that component of food which is insoluble in water but soluble inorganic solvents. It can also be referred to as oil or ether extract. Fat values areexpressed in grams per 100 g.

Inorganic constituentsValues were reported for the five selected minerals in the food. No adjustmentswere made for unavailable portions. The values are expressed in milligrams per100 g.

VitaminsThiamin and riboflavin. Values are reported in milligrams per 100 g.Niacin. The amino acid tryptophan can be converted in the body to niacin.Therefore, the requirement for niacin in the body is met from both the preformedvitamin and the potential contributions from its precursor. However, in compilingthis table it was decided not to convert the niacin values to niacin equivalentbecause of the paucity of data for tryptophan and niacin determined simulta-neously. The preformed niacin values are expressed in milligrams per 100 g.Vitamin B& Vitamin B6 values represent total vitamin B6 activity including thatderived from pyridoxine, pyridoxal, pyridoxamine, and other conjugate formsand their phosphates. The values are reported in milligrams per 100 g.


Folic acid. Values for folic acid represent the total folic acid present in the foodand are expressed in micrograms per 100 g.Vitamin Bl2. Information on the vitamin B12 content of food was limited butavailable data were included. Values are expressed in micrograms per 100 g.Ascorbic acid Values for ascorbic acid refer to total ascorbic acid which includesboth dehydroascorbic acid and reduced ascorbic acid. The values are expressed inmilligrams per 100 g.Vitamin A. Vitamin A activity is expressed in micrograms retinol equivalent per100 g. The retinol equivalent values included values from carotenoids present inthe food. In some sources, the values for carotenoids were for beta carotene only.Other sources gave values for total carotenoids without indicating how much wasbeta carotene and how much was not. The divisor used to convert carotenoids tomicrograms retinol equivalent represents the efficiency with which the particularcarotenoids are converted at different rates in the body. Some are not converted atall. The divisor for beta carotene is six and that for all other provitamin Acarotenoids is twelve. But, because of lack of information on the proportion of thedifferent carotenoids in the food, six was used as the divisor for all carotenoids.Hence, the value calculated in this Food Table may slightly overestimate thevitamin A potency of foods. Paul and Southgate (1978) stated that the errorintroduced in this way is small.

ABBREVIATIONS AND SYMBOLS

The following abbreviations and symbols are used:

— No information was available for the nutrient.( ) Values are reported without confidence because they are based on a limited

number of sources.Tr Only a trace of the nutrient was known to be present.0 No detectable amount of the nutrient was known to be present.

CONCLUSION

Appropriate data were not always available for one or more nutrients in animportant food. This report, therefore, contains a number of gaps. Information isneeded on the nutritional value of processed, cooked, and home-prepared foodsof Zimbabwe and on the drought-resistant varieties of maize that are widely usedin the low rainfall areas of the country.

Present knowledge of the role of specific amino acids in certain metabolicdisorders indicates a need for data on the amino acid composition of foods,especially of low-protein foods like maize.

Finally, there is an urgent need for an estimation of the recommended dailyallowances of nutrients for the people of Zimbabwe.

Acknowledgements

1 am deeply grateful to Dr Wilma D. Brewer at Iowa State University for herguidance in the compilation of this table. I am also grateful to Dr J. A. Hasler, ofthe Biochemistry Department, University of Zimbabwe, for facilitating the

IRENE C. CHITSIKU 71

publishing of the new edition. Appreciation is also expressed to Dr M. A.Benhura, my supervisor and Chairman of the Biochemistry Department,University of Zimbabwe, for his helpful suggestions about the new material in thisedition.

Deep appreciation is expressed to the many people who gave helpfulsuggestions and prompt and gracious replies to my requests for information aboutdiets and foods commonly used in their areas of work in Zimbabwe, andespecially to my husband, Theodore Chitsiku, who collected part of this materialin Zimbabwe.

I am very thankful for the help and support of all my friends, family andsponsors throughout my period of study.

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Table I

NUTRIENT COMPOSITION OF FOODS OF ZIMBABWE

(NUTRIENTS PER lOOg EDIBLE PORTION)

No. Foods

GRAINS AND GRAIN

1

23

4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19

20

21

MAIZE, whiteFresh, on cobRawBoiled

Dried, uncookedSamp or Mealie-riceUncooked

Sadza

Mealie-meal,uncookedStraight runRefined 60%(extraction)

CornflourStem

MILLETBulrush (mhunga)Whole grain, rawMealSadza

Finger (rapoko)Whole grain, rawMealSadza

OATMEALRawBoiled

RICE, whiteRaw

BoiledBrown, raw

SORGHUMWhole grain, raw

g

1kcal

PRODUCTS

69,070,711,6

11,670,0

12,0

12,712,175,0

11,616,070,0

12,212,670,0

9,2

86,8

12,272,312,5

11,3

102,389,0

355,8

363,1115,0

356,3

363,2356,259,0

354,6349,0130,0

333,6332,0120,0

389,054,3

357,4111,3357,0

356,4

Proximate and inorganic

lein

Pro

g

3,5

3,0

9,6

8,7

3,0

9,5

8,3

4,5

0,5

12,47,5

4,0

7,2

6,2

2,0

13,11,9

6,8

2,1

7,6

10,7

1g

1,3

1,6

4,2

0,7

1,0

3,7

1,8

2,1

(0)

4,9

3,6

2,0

1,6

1,5

0,7

7,2

1,0

0,6

0,2

1,6

3,2

•boh

ydra

teC

ai

g

22,218,472,3

78,624,0

72,8

78,684,0

(14,0)

71,477,123,0

75,778,826,0

68,69,6

80,625,777,5

73,4

'ciu

m

mg

5,8

2,513.0

8,3

3,0

16,3

8,5

7,0

25,0

31,317,38,0

350,6328,7120,0

48,87,5

8,6

5,5

15.9

27.4

|

1•ng

62,4

89,1246,8

48,7—

241,0

49,045,7

289,7186,0

—

307,0213,5

—

378,350,0

109,531,0

161,0

293.3


Table I (com)

Constituents Vitamins

1 1mg mg mg R.E.a mg mg mg mg mg

0,70,7

2,7

2,7

1,5

3,0

3,1

1,6

2,0

9,6

29,0

2,0

9,6

31,2

2,0

4,2

0,6

1,2

0,6

1.9

279,7118,0

299,0

(80,0)

—

288.0

30.5

(30,0)

-

(408,0)

370.7

51.5

95.3

33.0

1 17.0

2.013.5

20.0

(1,0)

—

11,3

26,0

-

(11.0)

—

(11.0)

-

11.2

399.0

14.3

188.0

9.0

80,0080,00

25,67

22,50

—

24,00

22,50

0

0

30,00

—

—

15,00

0

0

0

0

0

0

11,33

7,00

0

0

0

0,75

0

(0)

0.75

0

0

-

0

0

0

0

0

0

0,150.1 I

0.36

0.08

0,05

0,35

0.17

0,01

-

0,35

0,20

0,50

0,33

0,24

0.10

0.50

0,07

0.09

0.03

0.27

0,08

0,08

0,11

0,04

0,5

0,10

0,05

0

—

0,16

0,18

0,03

0,10

0,11

0,02

0,12

0.02

0,03

0.02

0.06

1,700,17

1,98

0,30

0

1,60

0,90

0,10

2,03

1,00

1,00

1,50

0,80

0.50

1.000.10

1.58

0.43

2.X8

(0.19)(0,16)

(Tr)

-

0.16

(0,01)

0,17

(0.051

0.59

(0)

(0)

—

—

-

(0)—

_

—

—

-

—

0

(0)

0

(0)

(0)

37,7033,00

(0.90)

(3,80)

(6,70)

(9,00)

(Tr)

—

-

- •

43.70

(6,00)

17,28

(6.00)

IX. 57

5,8 240.5 (7.0) 12.50 0.38 0.13 3.47 48.95


Table I (com)


No. Foods Ikcal mg

22 Meal

23 SadzaSWEET SORGHUM

24 Stem, freshWHEAT

25 Whole grain, rawFlour

26 Whole meal27 Brown28 White, household

Macaroni29 Raw30 Boiled

SUGAR CANE31 Stem, fresh

VEGETABLESBEANSGreen

32 Raw33 Boiled

Dried, raw34 Butter35 Haricot

BEETROOT36 Raw

37 BodedBLACKJACK

38 Fresh, rawCABBAGECommon

39 Raw40 Boded

CARROTPeeled

41 Raw42 Boiled

12,370,0

75,0

12,512,312,412,7

10,672,8

84,4

348,0120,0

59,0

367,8108,0

51,3

85,9 36,8

10,33,0

0,5

332,8 13,1334.6 12,5348,2 11,7355.7 10,6

12,43,8

2,91,5

(1.7)

2,01,81,61,0

1,50,5

0,2

76,323,0

(14,0)

70,3

71,3

72,9

75,4

76,322,5

11,2

3,4 0,7 5,4

21,310,0

25,0

40,941,523,617,6

22,08,0

17,0

207,0

341,8330,0233,0

97,7

161348,5

43,0

90,092,0

11,310,8

87,988,9

32,423,2

330,0319,4

39,134,5

2,11,7

21,121,8

1,61,3

0,20,2

1,41,6

0,10,1

6,14,8

59,656,4

8,77,8

45,943,2

78,6129,4

20,218,0

43,237,9

310,0332,5

40,2263

154,8 49,7

92,293,5

89,291,2

25,019,7

35,528,3

1,61,4

1,00,8

0,20,2

0,20,2

5,23,9

8,06,4

47,745,1

35,734,0

33,925,0

34327,5


Table I (com.)


Img mg RE." mg mg

13,52,0

0,30

0

0.40

0

0,30

0,1

0,10

0,05

3,20

1.20

(0)

4,74,42,6

1,5

1,30,5

392.7365,0187.5112,5

216,764,0

3,53,03,02,5

3,94,5

0000

00

000

0

00

0,430,460,270,19

0,120,02

0,130,100,070,04

0,050,02

4,764,572,161,26

1,600,35

0,42(0,30)

0,11

0,06(0,01)

-0

(0)0

0(0)

42,9549,0051.0026,00

11,002,00

1,4 17,70 0,05 0,01 0,10

1,00,7

6,18,2

0,80,5

6,1

0,70,4

0,80,5

232,6150,9

1320,71357,0

313,8243,5

—

234,0162,1

281,5188,2

5,33,0

59,022,3

91,350,0

-

12,810,5

91,338,6

146,90127,30

3,002,13

6,006,00

69,00

44,9234,20

1684,162825,49

19,3011,80

0,401,00

7,805,75

61,00

44,9032,04

5,405,40

0,070,07

0,450,46

0,030,03

0,18

0,050,04

0,050,05

0,110,09

0,160,17

0,040,04

0,35

0,040,04

0,040,04

0,700,55

1,962,27

0,300,25

0,89

0,300,27

0,500,50

0,07(0,04)

0,540,60

0,05(0,03)

-

0,15(0,10)

0,15(0,09)

0(0)

00

0(0)

-

0

(0)

0(0)

40,7034,00

116,90161,90

52,9044,00

-

48,2026,50

17,6516,00


Table I (cont)


No.

43

44

45

46

47

48

49

SO

51

52

53

54

55

56

57

58

59

60

Foods

CAULIFLOWER

Flowers, raw

COW PEAS

Common

Dried, raw

Leaves, fresh, raw

CUCUMBER

Unpared, raw

EGGPLANT

Raw

GOURD

Immature, raw

GROUND PEA

Dried, raw

LENTILS

Dried, raw

LETTUCE

Raw

MOWA

Fresh, raw

MUSHAMBA

Fresh, raw

MUSHROOM

Wild, mixed

Fresh, raw

Cultivated

Fresh, raw

OKRA

Fresh

Raw

Boiled

Dried, raw

ONION

Mature, dried

Raw

Immature leaves

and bulb

Fresh, raw

1g

91,3

11,3

85,2

95,6

92,1

94,1

10,5

11,0

95,0

86,4

86,8

90,0

90,7

89,2

90,0

9,4

89,6

89,9

1kcal

27,1

340,6

50,5

13,2

26,7

19,7

366,0

340,0

15,9

41,4

37,8

23,0

22,7

31,1

30,9

—

40,6

33,7

18

2,4

23,0

3,8

0,7

1,1

0,7

17,9

24,2

U

3,6

3,6

1,9

2,4

2,0

1,9

6,0

1,3

1,4

Fat

g

0,2

1,4

0,4

0,1

0,2

0,2

6a

1,1

0,2

0,8

0,6

0,4

0,4

0,2

0,2

2,5

0,2

0,2

g

4,8

59,6

7,1

2,7

5,1

4,3

60.9

58,9

2,4

5,9

5,1

4,4

4,2

6,3

6a(61,7)

8,8

7,4

al"g

28,3

87,6

127,5

16,6

12,1

17,3

69,0

61,3

33,1

393,9

162,4

10,7

103

76,9

85,7

756,0

29,3

57,0

5

mg

54,0

394,0

27^

25,8

25,3

(16,0)

—

303,6

303

78,6

(29,5)

(97,0)

109,8

54341,2

(404,0)

38,8

33,9


Table I (cont.)


mg mg mg HE." mg mg mg mg

0,9 306,0 17,7 8,78 72,40 0,08 0,08 0,60 0,20 2,00 30,40

5,4 926,0 (127,0) 8,20 1,00 0,71 0,27 2,101,2 — — 1969,00 61,00 0,14 0,18 0,93

0,5 149,5

0,8 230,1

9,5 11,20 29,10 0,03 0,03

0,5 (151,0) (310,0) 2,95 11,50

6,8 —

6,8 717,3

0,9 228,3

3,2 —

3,2 —

— 9,00 0,67

0,04

0,29

33,8 17,07

8,9 419,40 11,10 0,07

0,25

2,8 5,30 5,80 0,05 0,05 0,65

0,03 0,45

0,11 2,03

1,20 0,44 0,27 1,07

0,08 0,35

— 617,50 76,50 0,06 0,24 1,25

— (900,00) (20,00) (0,10) (0,30) (1,50)

0,40

0,04

0,09

0,57

0,06

(0) 319,60

0 12,97

(0) 19,50

0 69,30

0 32,80

1,9 (375,0) (10,0) (11,26) 14,43 0,07 0,46 4,60 —

1,1 381,5 11,3 0 3,90 0,10 0,40 4,70 0,09 0 24,40

1,0 221,40,7 155,59,0 —

6,0 115,74 25,703,6 114,10 23,90

0,10 0,09 0,90 (0,08) (0) 26,500,13 0,17 0,97 (0,08) (0) (100,00)

1,4 156,8 9,3 4,42 9,20 0,04 0,04 0,20 0,10 0 16,30

0,9 193,0 4,5 792,40 21,60 0,06 0,09 0,43 (0) 12,60


Table I (com.)


No. Foods a

g

PEANUT (GROUNDNUT)

Dried, shelled

61 Raw

52 Roasted, salted

S3 Butter, smooth

PEAS

Fresh

54 Raw

55 Boiled

56 Dried, raw

PEPPER

Sweet, green

>7 Raw

« Boiled

POTATOES, peeled

>9 Raw

'0 Boiled

PUMPKIN, raw

All varieties

1 Mature fruit

2 Immature fruit

3 Leaves, fresh

4 RADISH, raw

5 RAPE, raw

5 RUNI, fresh, raw

SOYABEAN

7 Dried, raw

SPINACH

3 Raw

> Boiled

SQUASH, raw

) All varieties

SWEET POTATOES

All varieties

1 Raw

> Boiled

1 TARO, raw

5,9

2,5

2,5

75,7

81,3

11,8

91,5

94,5

78,3

«2,0

91,0

94,3

86,5

93,7

86,6

82,2

8,7

91,0

92,0

92,5

69,2

71,1

74,0

4kcal

591,0

580,9

591,5

85,0

65,8

330,8

28,9

17,7

80,8

69,8

28,8

18,7

41,0

17,0

48,0

68,0

375,3

25,3

22,7

24,1

112,5

104,0

94,9

1g

27,0

25,4

25,1

6,4

5,2

22,8

1,4

1,1

2,1

1,9

1,0

0,8

4,6

0,9

4,1

5,9

36,3

2,9

2,9

1,1

1,9

1.3

2. i

Fat

g

47,8

47,8

49,1

0,4

0,4

1,4

0,4

0,3

0,1

0,1

0,1

0,1

0,5

0,1

0,4

1,0

18,3

0,3

0,3

0,2

0,6

0,4

0,2

g

19,7

21,6

18,4

15,5

11,0

58,5

5,4

3,4

18,3

16,0

6,1

4,2

6,0

3,5

6,2

8,9

23,8

3,8

3,5

5,1

26,0

24,6

22,0

amg

58,1

70,9

53,4

28,7

19,5

70,3

13,2

9a

8,7

5,8

25,0

17,0

259,5

32,8

(370,0)

410,0

202,1

91,8

92,9

21,4

30,7

29,7

30,9

ing

404,7

394,7

400,0

105,8

91,8

332,8

33,1

17,6

50,8

39,9

32,2

(32,0)

(96,0)

27,0

(110,0)

70,0

592,8

50,0

37,9

30,8

48,6

45,5

86,6


Table I (cont)


tas*

l\mg mg mg R.E."

2,82,02,5

1,81,74,8

1,00,5

0,70,5

0,90,84,31,06,7

20,5

8,9

2,62,2

1,4

1,10,71,1

672,0672,5680,0

316,5174,3

1081,3

211,8154,3

408,6292,8

380,0——

215,0—

—

1607,0

533,9323,9

196,0

293,0282,0536,8

5,3383,7541,5

4,81,1

60,0

5,56,7

4,92,3

4,0——

44,5—

—

9,0

80,150,0

2,0

27,221,0

7,9

2,30(0)(0)

179,83167,7529,90

138,70103,28

5,33(Tr)

497,31278,63343,33

0481.67

—

15,37

2558,402429,30

101,67

1221,401075,20

6,00

0,170

(0)

28,7017,03

1,30

124,4086,93

19,4016,70

10,1014,0099,2023,60

107.50(11,00)

0

53,3027,93

15,00

26,6016,003,79

0,850,300,15

0,310,270,74

0,060,05

0,090,09

0,060,06

(0,14)0,03

(0,01)—

0,79

0,090,07

0,07

0,100,090,12

0,120,120,12

0,140,110,22

0,060,06

0,040,04

0,050,040,140,020,22

—

0,28

0,210,14

0,07

0,050,050,03

16,2016,9015,40

2,301,952,83

0,700,54

1,201,10

0,500,50

(1,80)0,23

(0,90)—

2,43

0,660,50

0,63

0,660,600,84

0,480^70,42

0,16(0,10)

0,13

0,22(0,14)

0,24(0,18)

(0,06)_—

0,09——

0,73

0,28—

0,08

0,24(0,13)

—

000

0(0)

0

0(0)

0(0)

(0)——0

——

0

(0)—

0,32

0(0)—

80,6081,3066,00

24,50_

(33,00)

13,30(11,00)

11,50(10,00)

19,80——

19,40——

197,50

124,40—

22,60

33,3021,50

—


Table I (com)


No.

84

8586

Foods

TOMATO, ripeRaw, with skin

TURNIPRawBoiled

NUTS AND SEEDS

87

8889

90

91

92

93

BAOBAB, seedsDried

COCONUT, meatFreshDesiccated

MARULA, seedsDried

PUMPKIN, seedsDried

SESAME, seedsDried

WATERMELON, seedsDried

FRUITS9495969798

99100101102103104105106107108

APPLE, unpared, rawAVOCADO PEAR, rawBANANA, rawBAOBAB pulp, rawBLACKCURRANT, rawCOCONUT,See items nos. 88 and 89GOOSEBERRY, rawGRANADILLA, rawGRAPE, rawGRAPEFRUIT, rawGUAVA, rawLEMON, rawMANGO, rawMULBERRY, Black, rawNAARTJIE, rawPAWPAW, raw

1g

94,0

90,994,0

7,8

45,53,0

(3,6)

5,2

5,6

4,9

84,675,073,911,582,5

85,278,881,888,781,189,282,884,986,589,6

1kcal

20,5

29,020,7

452,0

371,4615,0

(673,0)

552,9

580,7

486,2

56,2180,794,7

(290,0)503

49,384,467,637,566,034,662,454,044,837,0

1g

1,0

1,00,7

32,6

3,75,5

25,5

27,4

18.9

22,3

0,42,51,3

1,4

1,51,60,80,61,00,80,61,40,80,6

Fat

g

0,2

0,20,2

29,4

36,055,3

60,4

44,0

51,2

39,0

0,617,70,30,40,3

0,71,00,90,20,50,50 30,80,20,1

<3

g

4,0

6,14,3

(24,7)

9,427,5

(7,7)

18,3

18,9

17,8

13,18,3

24,3(76,7)

11,6

10,115,415,89,0

14,67,8

14,911,410,58,9

(3

">«

8,2

39,634,9

265,0

16,024,0

123,0

48,1

1118,0

58,2

6,511,57,0

335,560,0

15,813,814,815,316,629,710,833,830,120,5

20,9

26,222,7

1430,5

903173,5

763,0

846,5

612,5

(483,0)

10,831,821,7

(118,0)41,5

38,842,020,017,026,018,09,8

37,618,516,4


Table I (cont.)


mg

0,5

0,40,4

mg

233,4

226,0180,9

mg

3,3

49,038,3

R.E.<>

213,08

1,000

mg

22,60

30,0020.70

ing

0,06

0,040,04

mg

0,04

0,060,05

mg

0,60

0,67033

mg

0,10

0,09(0,06)

MS

0

0

(0)

22,60

15,90(10,00)

13,9 — 1,80

2,13,5

8,0)

9,6

9,9

7,3

0,60,90,5

(7,4)1,2

1,11,20,60,70,90,60,42,00,40,4

348,0669,0

—

(293,0)

616,5

(606,0)

106,2501,2332,0

371,0

136,7(348,0)

192,8(174,0)

290,0135,81893191,5181,3214,5

20,0(28,0)

—

(44,0)

54,5

(36,0)

1,55,62,7

3,0

1,3(28,0)

3,61,64,03,64,8

16,01,73,8

00

—

23,32

4,50

7,56

13,3962,2954,38

(11,67)51,15

663,8583,2518,058,36

50,002,13

559,7921,6537,33

348,08

2,000

64,50

0,60

0

0

5,4012,1010,90

292,50200,00

32,4021,503,20

41,00221,40

45,0037,1311,0048,0057 JO

0,060,06

—

0,25

0,85

0,17

0,030,080,040,470,04

0,05(0)

0,050,050,050,040,050,040,080,03

0,020,04

—

0,18

0,22

0,15

0,030,150,05

(0,06)0,06

0,030,110,030,020,040,020,050,070,030,06

0,400,60

—

2,50

4,70

2^0

0,151300,70

(2,10)030

1,501,400300,251,100,140,600,500,25030

0,04(0)

—

—

—

(70,00)

0,030,420,47

—0,07

0,02—

0,090,03

—0,09

0(0,05)

0,05—

0—

—

—

—

—

000

—0

0—00

(0)0

0.16(0)

0(0)

25,00—

—

—

(96,00)

—

3,9047,9019,90

—11

—5,707,20

—6,50

——

23,20—


Table I (com)


No.

109110111112113

114115116117118119120

Foods

PEACH, rawPEAR, raw, with skinPINEAPPLE, rawPLUM, rawPRICKLY PEAR, rawPRUNERawStewed, unsweetened

RABINSRHUBARB, rawSHAKATA, rawSTRAWBERRY, rawWATERMELON, raw

SYRUPS AND SUGARS121122123

124125126

HONEYJAM, fruitMOLASSESSUGARBrownWhite, granulated

SYRUP

£

g

86,883,586,185,083,9

23,964,321,094,061,889,692,7

20,029,325,2

4,30,5

20,0

MILK AND MILK PRODUCTS

127128129

130

131

132133134

135

MILK, cowsWhole

FluidDriedEvaporated,unsweetened

Condensed,sweetened

SterilizedSkimmed

FluidDriedCondensed,

sweetenedMILK, goafs

8733,5

72,4

27,487,6

90,83,9

28,386,7

1kcal

47,057,353,550,761,4

221,5101,0271,0

13,0(167,5)

36,026,0

303,0253,3240,5

377,6387,9307,5

66,3498,0

142,8

321,6(65,0)

35,5358,4

273,871,1

1g

0,70,40,50,6

1,1

2,31,02,30,6

(U)0,80,5

0,40,20,1

0,40

0,3

3,526,0

7,2

7,83,3

3,435,2

9,53,3

Fat

g

0,20,40,30,20,8

0,60,40,60,1

(0,5)0,40,1

000

0,100

3,627,4

8,1

8,53,7

0,20,9

0,44,3

ag

11,213,613,112,310,6

49,326,270,73,3

(41,9)7,86,4

77,266,061,7

94,3100,479,0

4,938,1

10,0

54,54,7

4,952,7

59,44,8

3ng

7,87,8

18,512,441,5

42,321,161,0

103,7—

22,98,6

7,214,7

250,2

76,52,3

30,7

118,5920,2

259,2

278,5120,0

120,91254,9

352,81.16.0

mg

17,810,211,014,425,0

81,736,972,519,0

—21,78,6

15,5(9,0)

(45,0)

12,0

20,0

953751,0

209,7

239,2(95,0)

97,2976,0

(270,0)112,0


Table I (com)


as*

Ig I

mg mg R.E." mg mg mg mg mg

0,6

0,4

0,4

0,5

0,7

220,0117,7179,3194,8

3,21,11,02,5

196,45 9,804,91 3,90

20,53 31,9062.52 4,70

6,50 19,80

0,020,020,070,060,02

0,050,030,030,030,03

0,700,140,200,400,40

0,020,020,090,05

0 4,300 9,000 7,900 4,20

3.2 777,0 10,0 365,56 1,00 0,12 0,16 1,28 0,24 0 4,301,6 348,3 5,5 166,93 0,90 0,03 0,07 0,70 (0,10) (0) (Tr)2,6 747,0 33,7 10,25 0,20 0,09 0,07 0,70 0,29 0 7,200,6 350,3 5,3 23,30 9,50 0,02 0,04 03 0,03 0 5,80

(2,2) — - (158,30) (55,70) - (0,50) - — - —0,8 170,0 1,9 11,19 54,60 0,03 0,06 0,60 0,06 0 13,800,2 106,8 3,9 62,89 6,33 0,04 0,04 0,16 0,06 (0) 0,70

0,4 65,5 9,1 0 1,75 0 0,05 0,20 0,02 0 (3,00)0,5 (88,0) (12,0) 1,70 4,30 0 (0,03) (0,20) — (0) (Tr)6.3 (917,0) (15,0) (0) 0 0,06 0,11 1,90 0,24 (0) 11,25

3.4 334,0 29,3 0 0 0,02 0,04 0,17 — — —0,1 2,5 0,7 0 0 0 0 0 (0) (0) (0)2,4 (240,0) (270,0) 0 0 (0) (0,01) (0,10) (Tr) (0) (Tr)

0,1 146,3 48,4 39,960,6 1302,8 395,8 317,40

0,2 322,1 131,5 94,32

0,907,95

0,040,29

0,181,29

0,100,74

0,050,25

0,332,30

5,0038,50

1,30 0,05 0,40 0,20 0,05 0,20 7,50

0,2U)

0,10,6

0,30,1

363,3(140,0)

158,21737,5

(500,0)181,0

122,3(50,0)

53,0538,8

(180,0)39,8

101,2242,00

3,6011,83

4,8043,73

2,400,45

0,969,80

1,901,30

0,080,03

0,040,40

0,090,05

0,400,17

0,171,70

0,500,13

0,200,09

0,221,00

0,300,27

0,050,14

0,040,30

0,050,04

0,50(0,20)

0,303,10

0,550,05

9,50(4,00)

5,0035,50

(10,00)0,60

NUTRITIVE VALUE OF FOODS OF ZIMBABWE*

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