F&N Bulletin Vol 23 No 1b - United Nations University

80
N. Omidvar et al.
Appendix 1. Retinol equivalent (RE) content of food items based on different serving sizes
reported by adults, Marand, East Azerbaijan 1998
Serving size (g)
Food Small Medium Large RE (µg/100 g) Vitamin A score a
Animal sources
Butter 12.5 25 50 650 Medium
RE (µg) 81 162 325
Cheese 7.5 15 30 60 Low
RE (µg) 4.5 9 18
Cream — 15 — Trace
RE (µg) — 1 —
Eggs 25 (½) 50 (1) 100 (2) 260 Medium
RE (µg) 21 130 260
Fish 30 50 100 30 Low
RE (µg) 9 15 30
Ghee — 5 10 Trace Low
RE (µg) — 1 2
Ice cream — 50 100 132 Medium
RE (µg) — 66 132
Kashek b
NA c
RE (µg)
Liver 50 100 150 800 High
RE (µg) 400 800 1200
Milk 100 150 200 38 Low
RE (µg) 38 57 76
Poultry 25 50 120 85 Low
RE (µg) 21 42.5 102
Red meat 20 30 65 25 Low
RE (µg) 5 7.5 16
Yogurt 50 100 250 16 Low
RE (µg) 8 16 40
Plant sources
Almond — 16 (17) — 0 Low
RE (µg) — — —
Apples 100–120 150 10 Low
RE (µg) 10 15
Beans and yellow 15 25 50 Trace Low
split peas
RE (µg) — — —
Bell pepper 30 60 100 20 Low
RE (µg) 6 12 20
Bread, Bar-Bari 70 140 280 Trace Low
RE (µg) — — —
Bread, flat (Lavash) 58 120 180 Trace Low
RE (µg) — — —
Bread, brown, flat (Sangak) 50 150 300 Trace Low
RE (µg) — — —
Carrots
Dark orange 50 100 150 691 High
RE (µg) 345.5 691 1,036.5
Light orange (Persian) 50 100 150 63 Low
RE (µg) 31.5 63 94
Cherries and apricots 50 100 150 18.5 Low
RE (µg) 9.2 18.5 27.7
Citrus fruits ½ (each) 1(each) 2 (each) 125 Medium
RE (µg) 62.5 125 250
continued