Food Composition and Nutrient Tables 1986/87
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.
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.
Quotation of the waste (See below paragraph “Raw product — edible portion — waste”)
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.
KeywordsFolic Acid Biogenic Amine Pantothenic Acid Caprylic Acid Total Dietary Fiber
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