USDA Nutrient Retention Factors

$79 / year

This dataset contains retention factors for vitamins, minerals and alcohol food preparation. 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.

Complexity

Food composition data are needed for uncooked and cooked forms of foods. The USDA (United States Department of Agriculture) Table of Nutrient Retention Factors is the major source of nutrient retention data for US and international food composition databases. The dataset has retention factors for 16 vitamins, 8 minerals, and alcohol for approximately 290 foods. 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”. 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.

USDA’s nutrient retention factors are based on data from USDA research contracts, data reported in scientific publications, and USDA publications. Most retention factors were calculated by the True Retention Method (%TR). This method, as shown below, requires data on the weights of food before and after cooking, as well as the content of the nutrient of raw and cooked food.

%TR = (Nc*Gc) / (Nr*Gr) * 100

If weights of food before and after cooking are unavailable, the retention factor can be calculated on a moisture-free basis, the Apparent Retention Method (%AR):

%AR = [Nc (dry wt basis)] / [Nr (dry wt basis)] * 100

where:

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.

By applying retention factors to ingredients in a recipe, the estimated nutrient value will be more accurate.

Date Created

2014-06-12

Last Modified

2018-02-04

Version

6

Update Frequency

Irregular

Temporal Coverage

N/A

Spatial Coverage

World

Source

John Snow Labs => U.S. Department of Agriculture (USDA), Agricultural Research Service (ARS), Beltsville Human Nutrition Research Center (BHNRC), Nutrient Data Laboratory

Source License URL

John Snow Labs Standard License

Source License Requirements

N/A

Source Citation

N/A

Keywords

USDA Nutrient Database, Nutrient Retention Factor, Food Nutrition, USDA Food Nutrients

Other Titles

USDA Table of Nutrient Retention Factors, Release 6, Nutrients in Cooked Food, USDA Table of Nutrient Retention Factors

Name Description Type Constraints
Retention_Code1 to 4 digit code uniquely identifying the retention Factorsstringrequired : 1
Food_Group_Code1 to 4 digit code uniquely identifying the food group to which the retention factors belong.integerrequired : 1 level : Nominal
Food_Group_DescriptionDescription of the food category and preparationstringrequired : 1
Nutrient_Number3-digit unique identifier code for a nutrientintegerrequired : 1 level : Nominal
Nutrient_DescriptionName of the food componentstringrequired : 1
Percent_Nutrient_Retention_FactorThe specific factor representing the amount of the food component retained during the specified treatment, calculated as percentage.integerlevel : Ratio
Retention_CodeFood_Group_CodeFood_Group_DescriptionNutrient_NumberNutrient_DescriptionPercent_Nutrient_Retention_Factor
010101EGGS,BAKED406Niacin90
060513BEEF,FRIED406Niacin80
010101EGGS,BAKED404Thiamin80
060513BEEF,FRIED404Thiamin70
115117LIVER,FRIED406Niacin80
038020PASTA,BAKED406Niacin90
010701EGGS,POACHED406Niacin85
015809FRUITS,DRIED406Niacin90
220212NUTS,BROILED406Niacin95
220312NUTS,ROASTED406Niacin95