Food Composition and Nutrient Tables 1986/87

  • Deutsche Forschungsanstalt für Lebensmittelchemie
Conference paper
Part of the Veröffentlichungen aus der Geomedizinischen Forschungsstelle der Heidelberger Akademie der Wissenschaften book series (HD AKAD, volume 1987/88 / 1987/2)


The nutrition tables, obtained from the data bank LINDAS (Lebensmittel-Inhaltstoff-Datensystem), consist of the following parts (see Table 2):
  1. a)

    Head of the table with the name of the food in German, English and French; in some cases the scientific Latin name has also been included.

  2. b)

    Energy values: listed are the total energy as well as the corresponding energy value for protein, fat and carbohydrates in kilojoule (kJ) and kilocalories (kcal) per 100 g edible portion, with and without consideration of the digestibility.

  3. c)

    Quotation of the waste (See below paragraph “Raw product — edible portion — waste”)

  4. d)

    Concentration of the food constituents.1 These are grouped as follows: Main constituents (water, protein, fat, available carbohydrates, total dietary fiber, minerals), individual minerals and trace elements, vitamins, amino acids, fatty acids, individual carbohydrates (mono-, oligo- and polysaccharides), hydroxycarbonic acids (fruit acids and phenolic acids), sterols, biogenic amines and other special constituents. The amounts of the nutrients are quoted per 100 g edible portion (mean value and variation) and per 100 g product as purchased (mean value). Additionally the nutrition density (nutrition content/energy value) and in the case of protein-rich foods, the amino acid composition in mole percent is given.

  5. e)


Additional remarks to data a) to d).


Folic Acid Biogenic Amine Pantothenic Acid Caprylic Acid Total Dietary Fiber 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer-Verlag Berlin Heidelberg 1987

Authors and Affiliations

  • Deutsche Forschungsanstalt für Lebensmittelchemie
    • 1
  1. 1.GarchingFederal Republic of Germany

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