Features

• Food item names in German, English, and French
• Columns for energy values and nutrient density
• Information on waste
• Concentration of up to 250 food constituents
• Separately quoted energy values for available organic acids and ethanol
• Amino acid composition is also given in mole percent for protein-rich foods
• Detailed footnotes explain processes and standards

New in the seventh edition:

• Updated figures for iodine Vitamin K, and purines in fish
• New data on amino acid and fatty acids found in milk and milk products
• Up-to-date information on numerous mineral values
• Information on glucosinolates and fatty acids as bioactive compounds in vegetables
• Additional foods such as spelt, seabream, lamb cuts and loin of goat

Food Composition and Nutrition Tables presents the huge amount of data needed for effective and accurate nutritional decisions in the production, marketing, and control of food products. It is presented in English, German, and French - address varying nutritional requirements and allow for the constant changes in the nutritional assessment of food constituents.

The seventh edition builds on the strong base of the previous editions by incorporating discussions on select new foods, investigations in bioactive compounds, as well as additional and revised data on more than 800 foods and 300 constituents.

The comprehensive data in these tables

• Include EC recommended calculations on energy values for the identification marking of food products with their nutritional values
• Cover data on food allergens and pseudo-allergens
• Contain the total energy values, as well as the protein, fat, available carbohydrates, available organic acids, and ethanol in kilojoule (kJ), and kilogram calories (kcal) per 200 gram edible portion
• Feature a highly readable, clear layout

Contents

Structure of the Tables

The nutrition tables obtained from the SFK DB (Souci-Fachmann-Kraut data base) consist of the following parts: Food Items in German, English, and French.

In the head of each table, the name of the respective food item is given in these three languages. In some cases, the scientific Latin name is also included.

Nutritional (Energy) Values

The tables contain the total values, as well as the values corresponding to the content of protein, fat, available carbohydrates, available organic acids and ethanol in kilojoule (kJ), and kilogram calories (kcal) per 200 g edible portion.

Information on Waste

Concentration of Food Constituents* Subdivided as follows: Main constituents (water, protein, fat, available carbohydrates and organic acids, total dietary fibers, and minerals), individual minerals and essential trace elements, vitamins, amino acids, fatty acids, individual carbohydrates (mono-, oligo-, and polysaccharides), hydroxycarboxylic acids (fruit acids and phenolic acids), sterines, biogenic amines, purines, phospholipides, and other consituents.

The tables contain the nutrient amounts per 100 g edible portion (average and variation) and the nutrient density (nutrient content/energy value). For protein-rich food products, the amino acid composition is additionally given in mole percent.

Footnotes

Additional information on the data as per items 1.1. to 1.4 is given in the form of footnotes.

*The present data collection is an open table-individual nutrients may be varied as required.

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