International Directory Of Food Composition Tables
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Food Composition Data
Author: William M. Rand
language: en
Publisher: United Nations University Press
Release Date: 1987
Report of a conference held in Logan, Utah, USA, 26-29 March, 1985.
FAO/INFOODS Global database for pulses on dry matter basis
Author: Food and Agriculture Organization of the United Nations
language: en
Publisher: Food & Agriculture Org.
Release Date: 2019-01-28
The FAO/INFOODS Database for Pulses on Dry Matter (PulsesDM1.0) – version 1.0 provides nutrient values for pulses, a subgroup of legumes that includes dry edible seeds with low fat content. The database is based on the average values presented in FAO/INFOODS Global Food Composition Database for Pulses (uPulses1.0) - version 1.0 but expressed per 100 g edible portion on dry matter. The majority of data are analytical data complemented by data from other published sources covering data on proximat es, minerals, vitamins, phytic acid, amino acids and fatty acids fractions in raw and processed forms. The data compilation process followed standards and guidelines outlined by FAO/INFOODS, and the species were selected based on the importance of the pulse and the available data.