USDA’s Nutrient Data Laboratory (NDL) has recently made available Release 25 of the USDA National Nutrient Database for Standard Reference. This release contains data on nearly 8,200 food items for up to 146 components. Profiles were added for new foods and existing nutrient profiles were updated for SR25 using data generated through USDA’s National Food and Analysis Program or through submissions from the food industry. A major focus of this effort was to expand and monitor those foods which are major contributors of sodium to the diet. Foods added or updated include taco shells, canned spaghetti and meatballs, frozen chicken tenders, barbecue rotisserie chicken (breast, drumstick, thigh, wing, and back (with and without skin)), sliced ready-to-eat luncheon meats (bologna, chicken, and salami), and bacon (regular, low-sodium and pre-cooked), frozen meat and cheese lasagna, pot pie, dried and frozen egg products, protein shakes, regular and light mayonnaise, regular and light Italian dressing, lightly salted mixed nuts, iced tea and Greek yogurt. These profiles are used to update foods in the USDA Food and Nutrient Database for Dietary Studies (FNDDS) which were previously developed from home-prepared recipes but are now primarily consumed as commercially prepared (retail and restaurant) foods. These data are available on NDL’s web site: www.ars.usda.gov/nutrientdata.
Bethany A. Showell
Nutritionist
Nutrient Data Laboratory
USDA/ARS/BHNRC
10300 Baltimore Ave
B-005, Rm 205, BARC-West
Beltsville, MD 20705
P: (301) 504-0642
F: (301) 504-0692
http://www.ars.usda.gov/nutrientdata
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