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As part of the USDA's effort to obtain accurate data for nutrient composition handbooks, we determined proximate composition and vitamin (thiamin, riboflavin, niacin, folacin, pantothenic acid, and vitamins B-6 and B-12) content of fast-food fried chicken. Ninety-four samples were purchased from six chains in 10 cities throughout the United States. Vitamin content of breast and thigh meat portions differed, and slight differences in composition among brands were noted. Thiamin values for breast and thigh muscle, respectively, ranged from 0.062 to 0.136 and from 0.078 to 0.122 mg/100 gm; riboflavin, from 0.176 to 0.205 and 0.249 to 0.328 mg/100 gm; niacin, from 6.32 to 8.46 and 3.86 to 5.57 mg/100 gm; vitamin B-6, from 0.315 to 0.390 and 0.189 to 0.271 mg/100 gm; folacin, from 4.2 to 6.9 and 5.00 to 8.00 micrograms/100 gm; vitamin B-12, from 0.331 to 0.459 and 0.382 to 0.596 micrograms/100 gm; and pantothenic acid, from 1.48 to 1.68 and 1.58 to 1.77 mg/100 gm. Pressure-fried samples tended to have higher percentage moisture and lower percentage fat than crispy, open-vat fried samples. Fat ranged from about 15% to 20%.

To prepare a comprehensive table of lipids and fatty acids in foods, the U.S. Department of Agriculture has has conducted an intensive survey of the world's literature published since 1960. Examination of an extensive number of reports on the fatty acid composition of the lipids of eggs of the domestic hen shows the composition to be relatively stable and subject to alteration only by major changes in dietary fat. Large eggs contain more lipid and fatty acids on a per-egg basis than do small eggs. Complete extraction of bound lipid in egg yolk is necessary for quantification of lipid classes and cannot be achieved with apolar solvents. Lipid class compositional studies indicate that 83 percent of total egg lipids are fatty acids. This percentage figure provides the basis for converting fatty acid data expressed as weight per cent methyl esters to the gram-per-100-gm,-food basis used in nutrient tables. Reliable, up-to-date tabulations of total lipids and fatty acids in eggs of different species and egg products are presented.

A thorough search of the post-1960 world's literature has produced a voluminous amount of information of the fatty acid content of milk fat. The composition and quantity of fat in cow's milk are affected by many variables, including breed, nutrition, stage of lactation, and season. Seasonal fluctuation in fatty acid content was considered in compiling data. Data were evaluated with reference to adequacy of esterification procedure and gas chromatographic analysis. Techniques for converting methyl ester data to a form suitable for food table use are illustrated. The detailed fatty acid profile of milk fat derived through the current study is presented. Reliable and up-to-date tables of fatty acids in dairy and selected non-milk fat products are provided for the use of dieticians, nutritionists, and workers in food technology and related fields.

As part of USDA research to provide reliable and up-to-date tabulations of lipids and fatty acids in foods, representative values have been derived and tabulated for nuts and commercially canned condensed soups. Except for palm-type nuts, unsaturated fatty acids are the major acids in nuts; oleic acid is generally the predominant unsaturated fatty acid. The new fatty acid values indicate greater concentrations of saturated fatty acids than previously reported. The P:S ratios for nuts and peanuts are presented. The fatty acid contents of soups are varied and reflect the lipid composition of the source(s) of fat of the particular ingredients used in the manufacture of these products. These new values for fatty acids in nuts and soups should greatly help nutritionists and dietitians to better assess the total contribution of each particular fatty acid to the diet.

Concentrations of butylated hydroxyanisole as low as 8 x 10(-9) mole per liter can inhibit detectably the contraction of smooth muscle elicited by bradykinin. The mechanism of the inhibitory effect of this food grade anti-oxidant is apparently complex, and the effect is only partially reversible.