Knowledge of the nutrient content of foods is fundamental for virtually all nutrition-rel ated projects, programmes and policies. Information on food composition is important for nutrition and health programmes , the agricultural and environmental sector as well as for labelling and trade regulations (Burlingame , 2004; Greenfield &Southgate, 2003 ). In addition food composition data can aid the selection of cultivars and varieties that are beneficial for nutritional quality and yield of foods (Burlingame , Charrondière, &Mouillé,2009; Toledo &Burlingame , 2006 ).