Index page for: Food Composition and Nutrition Tables, Seventh, Revised Edition 2006
Table of Contents Structure of the TablesThe 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 WasteConcentration 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.