TABLE 2.

Specific (Jones) factors for the conversion of nitrogen content to protein

content (selected foods)

Food Factor
Animal origin
Eggs 6.25
Meat 6.25
Milk 6.38
Vegetable origin
Barley 5.83
Corn (maize) 6.25
Millets 5.83
Oats 5.83
Rice 5.95
Rye 5.83
Sorghums 6.25
Wheat: Whole kernel 5.83
Bran 6.31
Endosperm 5.7
Beans: Castor 5.3
Jack, lima, navy, mung 6.25
Soybean 5.71
Velvet beans 6.25
Peanuts 5.46
Source: Adapted and modified from Merrill and Watt (1973).
 FACTORES DE CONVERSION DE NITROGENO A PROTEINA CRUDA

La determinación de nitrógeno total por los procedimientos normales de Kjeldahl no incluyen

la forma de nitrógeno inorgánico, por ejemplo, los nitritos y nitratos. Sin embargo, los métodos
radioquímicos pueden detectar y medir el nitrógeno en todas las formas de combinación. En
ciertos alimentos es alto el nitrógeno no proteínico (pescado, frutas y legumbres), pero los
factores usados comúnmente para convertir nitrógeno en proteína cruda están basados en el
contenido promedio de nitrógeno en las proteínas contenidas en ciertos alimentos en
particular (Jones, 1931). FAO/WHO (1973) recomendaron incluir los siguientes factores :

Trigo-harina entera ................ 5,83

Harinas (excepto la entera) .... 5,70

Salvado ........................ 6,31

Arroz .............................. 5,95

Cebada, avena, centeno ............. 5,83

Maíz ............................... 6,25

Soya ............................... 5,71

Nueces-cacahuates, nueces del Brasil 5,41

almendras ...................... 5,18

otras nueces ................... 5,30

Leche y productos lácteos .......... 6,38

Gelatina ........................... 5,55

Todos los otros alimentos........... 6,25

Protein

The protein content is indicated as total nitrogen multiplied by a nitrogen-to-protein conversion factor, which is
dependent on the protein composition and therefore dependent on a specific factor for each food.

The nitrogen-to-protein conversion factors used are specified in the following table 3 (unless otherwise indicated in the
detailed description of each food).

Table 3.   Nitrogen-to-protein conversion factors (from Jones, 1941*)

Animal origin: Plant origin – Continued

  Eggs 6.25   Legumes – Continued
  Gelatin 5.55     Beans – Continued
  Meat 6.25         Soybeans
  Milk 6.38         Velvet beans
    Peanuts
Plant origin:   Nuts:
  Grains and cereals:     Almonds
    Barley 5.83     Brazil
    Corn (maize) 6.25     Butternuts
    Millets 5.83     Cashew
    Oats 5.83     Chestnuts
    Rice 5.95     Coconuts
    Rye 5.83     Hazelnuts
    Sorghums 6.25     Hickory
    Wheat:     Pecans
      Whole kernel 5.83     Pine nuts
      Bran 6.31     Pistachio
      Embryo 5.8     Walnuts
      Endosperm 5.7   Seeds:
  Legumes:     Cantaloupe
    Beans:     Cottonseed
      Adzuki 6.25     Flaxseed
      Castor 5.3     Hempseed
      Jack 6.25     Pumpkin
      Lima 6.25     Sesame
      Mung 6.25     Sunflower
      Navy 6.25

*Jones, D.B.: Factors for Converting Percentages of Nitrogen in Foods and Feeds into Percentages of Protein. United Stat
The applied factor is indicated for each food in the detailed view of the food (e.g. 'NCF: 6.25'). The protein content is
given with the unit and mode of expression g/100 g edible part.
The amino acid content for 18 amino acids are given in specific amino acid tables for each food. The indicated amino
acids are isoleucine, leucine, lysine, methionine, cystine, phenylalanine, tyrosine, threonine, tryptophan, valine, arginine,
histidin, alanine, asparagic acid, glutamic acid, glycine, proline and serine.

The amino acid content is given in mg/100 g and mg/g N, both edible part.
 conversion factor, which is
r for each food.

3 (unless otherwise indicated in the

Jones, 1941*)

5.71
6.25
5.46

5.18
5.46
5.3
5.3
5.3
5.3
5.3
5.3
5.3
5.3
5.3
5.3

5.3
5.3
5.3
5.3
5.3
5.3
5.3

into Percentages of Protein. United States Department of Agriculture, Circular No. 183. Slightly revised edition 1941 (Original version 1931)
NCF: 6.25'). The protein content is

or each food. The indicated amino

hreonine, tryptophan, valine, arginine,