This database contains values for six choline metabolites: Betaine, Glycerophosphocholine, Phosphocholine, Phosphatidylcholine, Sphingomyelin, and Total choline
This database was created through a collaborative effort between the USDA and the Department of Nutrition, University of North Carolina. Resources in this dataset:Resource Title: READ ME - Documentation: USDA Database for the Choline Content of Common Foods . File Name: Choln02.pdfResource Description: Contains information about documentation, methods and procedures, data evaluation, format, and dissemination information. Also contains references and general information about choline compounds. Resource Title: Choline Content Release 2. File Name: Choln02.zipResource Description: .zip file with Food and Nutrient database tables for Choline from phosphocholine, Choline from phosphatidylcholine, Choline from glycerophoshocholine, Betaine, and Choline from sphingomyelin.

This database was created through a collaborative effort between the USDA and the Department of Nutrition, University of North Carolina.

The database contains values for six choline metabolites (Betaine, glycerophosphocholine, phosphocholine, phosphatidylcholine, sphingomyelin, and total choline) for 634 food items.

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. Resources in this dataset: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. 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.Resource Title: USDA Table of Nutrient Retention Factors, Release 6 (2007) Data Dictionary. File Name: NutrientRetentionDD.csv

Background: Choline is an essential nutrient involved in a wide range of physiological functions. It occurs in water- and lipid-soluble forms in the body and diet. Foods with a known high choline content are eggs, beef, chicken, milk, fish, and selected plant foods. An adequate intake has been set in the US and Europe, however, not yet in the Nordic countries. A higher intake of lipid-soluble choline forms has been associated with increased risk of acute myocardial infarction, highlighting the need for knowledge about food sources of the individual choline forms. In general, little is known about the habitual intake and food sources of choline, and individual choline forms.Objective: Investigate foods contributing to the intake of total choline and individual choline forms.Design: The study population consisted of 1,929 patients with stable angina pectoris from the Western Norway B Vitamin Intervention Trial. Dietary intake data was obtained through a 169-item food frequency questionnaire. Intake of total choline and individual choline forms was quantified using the USDA database, release 2.Results: The geometric mean (95% prediction interval) total choline intake was 287 (182, 437) mg/d. Phosphatidylcholine accounted for 42.5% of total choline intake, followed by free choline (25.8%) and glycerophosphocholine (21.2%). Phosphocholine and sphingomyelin contributed 4.2 and 4.5%, respectively. The main dietary choline sources were eggs, milk, fresh vegetables, lean fish, and bread. In general, animal food sources were the most important contributors to choline intake.Conclusion: This study is, to the best of our knowledge, the first to assess the intake of all choline forms and their dietary sources in a European population. Most choline was consumed in the form of phosphatidylcholine and animal food sources contributed most to choline intake. There is a need for accurate estimates of the dietary intake of this essential nutrient to issue appropriate dietary recommendations.

What We Eat in America (WWEIA) is the dietary intake interview component of the National Health and Nutrition Examination Survey (NHANES). WWEIA is conducted as a partnership between the U.S. Department of Agriculture (USDA) and the U.S. Department of Health and Human Services (DHHS). Two days of 24-hour dietary recall data are collected through an initial in-person interview, and a second interview conducted over the telephone within three to 10 days. Participants are given three-dimensional models (measuring cups and spoons, a ruler, and two household spoons) and/or USDA's Food Model Booklet (containing drawings of various sizes of glasses, mugs, bowls, mounds, circles, and other measures) to estimate food amounts. WWEIA data are collected using USDA's dietary data collection instrument, the Automated Multiple-Pass Method (AMPM). The AMPM is a fully computerized method for collecting 24-hour dietary recalls either in-person or by telephone. For each 2-year data release cycle, the following dietary intake data files are available: Individual Foods File - Contains one record per food for each survey participant. Foods are identified by USDA food codes. Each record contains information about when and where the food was consumed, whether the food was eaten in combination with other foods, amount eaten, and amounts of nutrients provided by the food. Total Nutrient Intakes File - Contains one record per day for each survey participant. Each record contains daily totals of food energy and nutrient intakes, daily intake of water, intake day of week, total number foods reported, and whether intake was usual, much more than usual or much less than usual. The Day 1 file also includes salt use in cooking and at the table; whether on a diet to lose weight or for other health-related reason and type of diet; and frequency of fish and shellfish consumption (examinees one year or older, Day 1 file only). DHHS is responsible for the sample design and data collection, and USDA is responsible for the survey’s dietary data collection methodology, maintenance of the databases used to code and process the data, and data review and processing. USDA also funds the collection and processing of Day 2 dietary intake data, which are used to develop variance estimates and calculate usual nutrient intakes. Resources in this dataset:Resource Title: What We Eat In America (WWEIA) main web page. File Name: Web Page, url: https://www.ars.usda.gov/northeast-area/beltsville-md-bhnrc/beltsville-human-nutrition-research-center/food-surveys-research-group/docs/wweianhanes-overview/ Contains data tables, research articles, documentation data sets and more information about the WWEIA program. (Link updated 05/13/2020)

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. 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.

About this dataset

This dataset is a comprehensive database of nutritional values for thousands of different foods. It includes information on calories, vitamins, minerals, and more. This dataset is perfect for anyone interested in the nutritional content of their food. With this dataset, you can learn about the different nutrients in your food and how they contribute to your overall health

How to use the dataset

One can use this dataset to get an idea of the nutritional content of their food. The dataset includes information on calories, vitamins, minerals, and more. This can be used to help people make better choices about the food they eat

Research Ideas

1. This dataset can be used to find out which foods are the most nutritious.
2. This dataset can be used to find out which foods are the most calorie-dense.
3. This dataset can be used to create a nutritional database for people with specific dietary needs

Acknowledgements

The dataset ABBREV.csv contains information on the nutritional content of different foods.

This dataset was originally compiled by the United States Department of Agriculture (USDA)

Columns

File: ABBREV.csv | | Column name | Description | |---:|:------------------|:----------------------------------------------------------------------------------| | 0 | index | The index of the row | | 1 | NDB_No | The National Diet and Nutrition Survey number of the food | | 2 | Shrt_Desc | The short description of the food | | 3 | Energ_Kcal | The amount of energy in the food | | 4 | Lut+Zea_ (µg) | Lutein and Zeaxanthin (µg) | | 5 | Vit_E_(mg) | Vitamin E (mg) | | 6 | Vit_D_µg | Vitamin D (µg) | | 7 | Vit_D_IU | Vitamin D (IU) | | 8 | Vit_K_(µg) | Vitamin K (µg) | | 9 | FA_Sat_(g) | Saturated Fat (g) | | 10 | FA_Mono_(g) | Monounsaturated Fat (g) | | 11 | FA_Poly_(g) | Polyunsaturated Fat (g) | | 12 | Cholestrl_(mg) | Cholesterol (mg) | | 13 | GmWt_1 | Gram Weight 1 | | 14 | GmWt_Desc1 | Gram Weight Description 1 | | 15 | GmWt_2 | Gram Weight 2 | | 16 | GmWt_Desc2 | Gram Weight Description 2 | | 17 | Refuse_Pct | Refuse Percentage | | 18 | Niacin_(mg) | Niacin is a water-soluble vitamin that is part of the B-vitamin family. | | 19 | Vit_B6_(mg) | Vitamin B6 is a water-soluble vitamin that is part of the B-vitamin family. | | 20 | Folate_Tot_(µg) | Folate is a water-soluble vitamin that is part of the B-vitamin family. | | 21 | Folic_Acid_(µg) | Folic acid is a water-soluble vitamin that is part of the B-vitamin family. | | 22 | Food_Folate_(µg) | Food folate is a water-soluble vitamin that is part of the B-vitamin family. | | 23 | Folate_DFE_(µg) | Folate DFE is a water-soluble vitamin that is part of the B-vitamin family. | | 24 | Choline_Tot_ (mg) | Choline is a water-soluble vitamin that is part of the B-vitamin family. | | 25 | Vit_B12_(µg) | Vitamin B12 is a water-soluble vitamin that is part of the B-vitamin family. | | 26 | Vit_A_IU | Vitamin A is a fat-soluble vitamin that is part of the vitamin A family. | | 27 | Vit_A_RAE | Vitamin A RAE is a fat-soluble vitamin that is part of the vitamin A family. | | 28 | Retinol_(µg) | Retinol is a fat-soluble vitamin that is part of the vitamin A family. | | 29 | Alpha_Carot_(µg) | Alpha carotene is a fat-soluble vitamin that is part of the vitamin A family. | | 30 | Beta_Carot_(µg) | Beta carotene is a fat-soluble vitamin that is part of the vitamin A family. | | 31 | Beta_Crypt_(µg) | Beta cryptoxanthin is a fat-soluble...