Dear Elizabeth,



Actually I am searching for nutrient values for both varieties of sweet potatoes.



Penjani



________________________________
From: Food Composition Discussion Group <[log in to unmask]> on behalf of Elizabethlund <[log in to unmask]>
Sent: 22 August 2018 12:59
To: [log in to unmask]
Subject: Re: Nutrient profile of Sweet potatoes, cooked, including skin

Dear All,

Are we talking about the red variety found here in the UK or the white variety more commonly consumed in Africa?

Elizabeth Lund

Sent from my iPhone

On 21 Aug 2018, at 12:00, 松本 万里 <[log in to unmask]<mailto:[log in to unmask]>> wrote:

To Penjani
 From Masato-m, JAPAN

Also our table has some cooked sweet potato values named like;
02            02006    171        Sweet potato, tuberous root, without skin, raw
02            02007    172        Sweet potato, tuberous root, without skin, steamed
02            02008    173        Sweet potato, tuberous root, without skin, baked
02            02045    174        Sweet potato, tuberous root, with skin, raw
02            02046    175        Sweet potato, tuberous root, with skin, steamed
02            02047    176        Sweet potatoes, tuberous root, with skin, tempura
02            02009    177        Sweet potato, purple flesh type, tuberous root, without skin, raw
02            02048    178        Sweet potato, purple flesh type, tuberous root, without skin, steamed
02            02049    179        Sweet potato, Mushikiriboshi (sliced and dried after steaming)
If you need each nutrients value, please browse into our excel file from the linked address.

http://www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/sdetail01/sdetail01/1385122.htm

 sincerely
 Masato MATSUMOTO, Resource investigation service,
Ministry of Education & Science, JPN

From: Gillian Swan [mailto:[log in to unmask]]
Sent: Tuesday, August 21, 2018 6:59 PM
To: [log in to unmask]<mailto:[log in to unmask]>
Subject: Re: Nutrient profile of Sweet potatoes, cooked, including skin

Dear Penjani

In the UK we analysed baked sweet potato including the skin in 2015.  See link below (sample 32).
https://www.gov.uk/government/publications/nutrient-analysis-of-fruits-and-vegetables

Best wishes

Gillian

Gillian Swan
Diet, Obesity and Physical Activity
Health Improvement   Directorate
Public Health England
7th floor, Wellington House
133-155 Waterloo Road, London SE1 8UG

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From: Food Composition Discussion Group [mailto:[log in to unmask]] On Behalf Of Penjani Rhoda Kamudoni
Sent: 21 August 2018 10:48
To: [log in to unmask]<mailto:[log in to unmask]>
Subject: Re: Nutrient profile of Sweet potatoes, cooked, including skin


Dear all,



I am  searching for nutrient values  of cooked (ie either baked/steamed/boiled) sweet potatoes (including the skin). So far in the Food Composition Tables where I have searched, I have not been able to find this (ie I've searched in West African, Swedish, Danish and USDA). In the USDA Tables there are values for Sweet potato, cooked, baked in skin, flesh, without salt - which I had understood as values of the sweet potato flesh only (after baking it with the skin on).

Would anyone be aware of any information on this?



Regards,

Penjani





________________________________
From: Food Composition Discussion Group <[log in to unmask]<mailto:[log in to unmask]>> on behalf of 河合 亮子 <[log in to unmask]<mailto:[log in to unmask]>>
Sent: 26 July 2018 05:44
To: [log in to unmask]<mailto:[log in to unmask]>
Subject: Re: Essential amino acids

Dear Paula,

Please also refer to the information from Japan.

http://www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/sdetail01/1388553.htm

Best regards,

Ryoko KAWAI


Huaweiモバイルから送信

-------- 元のメッセージ --------
件名: Re: Essential amino acids
From: Fernanda Grande
To: [log in to unmask]<mailto:[log in to unmask]>
Cc:
Dear Paula,
I think I got you point when searching in the new website of the USDA database.
When you search for a certain food in the website, you need to select the options "Full report(all nutrients)" or "statistics report" to see all components available - once you select one of these you should see the amino acid profile. You will find this options right below the food description (you can check the figure attached to this message).
I hope that this will be useful for you.
Best regards,

Fernanda
<image002.png>


On Mon, Jul 23, 2018 at 7:36 AM, Paula Dominguez-Salas <[log in to unmask]<mailto:[log in to unmask]>> wrote:
Dear Anders,
Thanks for the feedback. That’s what I thought and my first bet was UK (McC&W) and USDA databases, because I remembered to have seen it there. But the UK Excel file I just downloaded from the internet had all fatty acids, but I could see no amino acids in there, and the USDA search took me to a new interface of food searching, in which essential amino-acids definitely did not come up. Maybe the interface I remember is still there, and still has the information….I had only found the Japanese one… Had not searched, Danish, Swedish and Australian, thanks, will do!
I am particularly looking at animal-source foods, and particularly in low and middle income countries, which was where I searched mostly, before I started with UK, US, Netherlands, France, Spain, etc.
P

From: Anders Møller [mailto:[log in to unmask]<mailto:[log in to unmask]>]
Sent: 23 July 2018 12:12
To: Paula Dominguez-Salas <[log in to unmask]<mailto:[log in to unmask]>>; [log in to unmask]<mailto:[log in to unmask]>
Subject: RE: Essential amino acids

Dear Paula,

It seems like you have not looked well enough ☺
Many food composition datasets/databases carry information on amino acid content of foods!
To name just a few food composition tables/datasets/databases, take a look at the Australian NUTTAB dataset, the USDA database, the old British tables (e.g. First Supplement of McC&W), the Danish database, the Swedish, the Japanese ….

You may use the links from the INFOODS page (http://www.fao.org/infoods/infoods/tables-and-databases/en/) or the LanguaL™ page (http://www.langual.org/langual_linkcategory.asp?CategoryID=4&Category=Food+Composition) to get to the food composition sites.

Are you looking for the amino acid profiles in any specific foods?

All the best,
Anders


Anders Møller
Borgediget 12<https://maps.google.com/?q=Borgediget+12+%0D%0A+DK-4000+Roskilde,+Denmark&entry=gmail&source=g>
DK-4000 Roskilde, Denmark<https://maps.google.com/?q=Borgediget+12+%0D%0A+DK-4000+Roskilde,+Denmark&entry=gmail&source=g>


From: Food Composition Discussion Group [mailto:[log in to unmask]] On Behalf Of Paula Dominguez-Salas
Sent: Monday, July 23, 2018 11:42
To: [log in to unmask]<mailto:[log in to unmask]>
Subject: Essential amino acids

Dear all,
I hope you are good. One question on essential amino-acids: what FCT compile at present information on the different amino-acids? I have found some old FAO tables (Ruth, I think FAO was putting together new  information considering essential amino-acids, has it happened yet?)  but I wonder whether some other specific tables contain this information… Not the ones I have looked at so far, so I was wondering if anyone was familiar with the best sources for this.
Many thanks and best wishes,
Paula



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