USDA Table of Nutrient Retention Factors, Release 6 (2007)

https://doi.org/10.15482/USDA.ADC/1409034
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posted on 2024-02-09, 17:46 authored by Nutrient Data Lab

Release 6, of this data set, replaces the previous release, Release 5, issued in 2003. The data set contains the factors for calculating retention of 26 vitamins, minerals and alcohol during food preparation. Factors for the other 25 food components in Release 4 are unchanged. Factors for total choline have been added to this release. <div> Resources in this dataset:</div> <ul><li>Resource Title: USDA Table of Nutrient Retention Factors, Release 6 (2007). File Name: retn06.pdfResource Description: Release 6, of this data set, replaces the previous release, Release 5, issued in 2003. The data set contains the factors for calculating retention of 26 vitamins, minerals and alcohol during food preparation. Factors for the other 25 food components in Release 4 are unchanged. Factors for total choline have been added to this release. </li> <li>Resource Title: USDA Table of Nutrient Retention Factors, Release 6 (2007). File Name: NutrientRetention.csvResource Description: Release 6, of this data set, replaces the previous release, Release 5, issued in 2003. The data set contains the factors for calculating retention of 26 vitamins, minerals and alcohol during food preparation. Factors for the other 25 food components in Release 4 are unchanged. Factors for total choline have been added to this release. This data was downloaded from the published web site text version and converted to CSV format on November 16, 2017.</li> <li>Resource Title: USDA Table of Nutrient Retention Factors, Release 6 (2007) Data Dictionary. File Name: NutrientRetentionDD.csv</li></ul>

Funding

USDA-ARS

History

Related Materials

1.
URL - Is supplemented by Dataset text file link
2.
URL - Cites USDA-ARS Nutrient Data Laboratory

Data contact name

Ahuja, Jaspreet

Data contact email

jaspreet.ahuja@ars.usda.gov

Publisher

USDA Agricultural Research Service

Intended use

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. Nutrient data are frequently lacking for cooked foods. The nutrient composition of a cooked food may be calculated from the uncooked food by applying nutrient retention factors. True retention is the term USDA has defined as the measure of the proportion of the nutrient remaining in the cooked food in relation to the nutrient originally present in the raw food (Murphy et al. 1975). Most public and private sector databases use these retention factors to calculate nutrient values when analytical data for cooked foods are unavailable. The resulting values account for the nutrient content retained in a food after losses due to heating or other food preparation steps.

Temporal Extent Start Date

2007-01-01

Temporal Extent End Date

2007-12-31

Theme

Not specified

Geographic Coverage

ISO Topic Category

biota

National Agricultural Library Thesaurus terms

data collection; vitamins; minerals; alcohols; food preparation; choline; nutrient retention; cooking; cooked foods; nutrient content; USDA; raw foods; private sector; databases; nutritive value

OMB Bureau Code

005:18 - Agricultural Research Service

OMB Program Code

005:040 - National Research

ARS National Program Number

Pending citation

Public Access Level

Public

Preferred dataset citation

Nutrient Data Lab (2017). USDA Table of Nutrient Retention Factors, Release 6 (2007). USDA Agricultural Research Service. https://doi.org/10.15482/USDA.ADC/1409034