NutriBase Research Quality Data

When nutrient data for prepared or cooked products were unavailable or incomplete, nutrient values were calculated from comparable raw items or by recipe. When values are calculated in a recipe or from the raw item appropriate nutrient retention and yield factors are applied (U.S. Department of Agriculture 1994). To obtain the content of nutrient per 100 g cooked food, the nutrient content per 100 g of raw food is multiplied by the nutrient retention factor and, when appropriate, yield factors. Vc = (Vr * RF)/Yc Vc = Nutrient content of cooked food Vr = Nutrient content of raw food RF = Retention factor Yc = Yield of cooked food Nutrient retention factors are based on data from USDA research contracts, recent research reported in the literature, and USDA publications. Most retention factors were calculated by the True Retention Method (%TR) (Murphy et al., 1975). This method, as shown below, accounts for the loss of solids from foods that occurs during preparation and cooking. %TR = (Nc*Gc) / (Nr*Gr) * 100 Nc = nutrient content per g of cooked food, Gc = g of cooked food, Nr = nutrient content per g of raw food, and Gr = g of food before cooking. In general, levels of fortified nutrients are the values calculated by the manufacturer or NDL food specialists, based on the Nutrition Labeling and Education Act (NLEA) label declaration of % Daily Value (DV) (CFR, Title 21, Pt. 101) (U.S. Food and Drug Administration-Department of Health and Human Services, 2004). Such values represent the minimum nutrient level one can expect in the product. If analytical values were used to estimate levels of added nutrients, a number is present in the sample count field for these nutrients.

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