1 1. About frida.fooddata.dk ........................................................................................................................................ 4 1.1 Copyright ............................................................................................................................................ 4 1.2 Disclaimer ........................................................................................................................................... 4 2. News and changes .................................................................................................................................................. 5 2.1 New data ............................................................................................................................................. 5 2.1.1 Displaying data ........................................................................................................................................ 5 2.1.2 Change of identification numbers ....................................................................................................... 5 3. Table structure ........................................................................................................................................................ 5 3.1 Foods .................................................................................................................................................. 5 3.2 Data rows ............................................................................................................................................ 6 3.3 Units ................................................................................................................................................... 7 3.4 Food composition values ....................................................................................................................... 8 3.5 Median and variation range ................................................................................................................... 8 3.6 Number of samples ............................................................................................................................... 8 3.7 Source of information ........................................................................................................................... 8 3.8 Food waste .......................................................................................................................................... 9 4. Basic information ................................................................................................................................................... 9 4.1 Energy ................................................................................................................................................ 9 4.2 Carbohydrates ...................................................................................................................................... 9 4.3 Protein .............................................................................................................................................. 10 4.4 Amino acids ....................................................................................................................................... 11 4.5 Fat and fatty acids............................................................................................................................... 11 4.6 Sterols ............................................................................................................................................... 12 4.7 Alcohol ............................................................................................................................................. 12 4.8 Dry matter and water .......................................................................................................................... 13 4.9 Ash ................................................................................................................................................... 13 5. Vitamins ................................................................................................................................................................ 13 5.1 Vitamin A .......................................................................................................................................... 13 5.2 Vitamin D .......................................................................................................................................... 14 5.3 Vitamin E .......................................................................................................................................... 14 5.4 Vitamin K1 ........................................................................................................................................ 14 5.5 Vitamin B1 ........................................................................................................................................ 14 5.6 Riboflavin.......................................................................................................................................... 14 5.7 Niacin ............................................................................................................................................... 14 5.8 Vitamin B6 ........................................................................................................................................ 15 5.9 Pantothenic acid ................................................................................................................................. 15 5.10 Biotin ................................................................................................................................................ 15 5.11 Folate ................................................................................................................................................ 15 5.12 Vitamin B12 ...................................................................................................................................... 15 5.13 Vitamin C .......................................................................................................................................... 15 6. Minerals and trace elements ............................................................................................................................. 15 7. Other components ............................................................................................................................................... 15 7.1 Biogenic amines ................................................................................................................................. 15 7.2 Sugar alcohols .................................................................................................................................... 15 8. Assumptions and calculations .......................................................................................................................... 16 8.1 Energy calculation .............................................................................................................................. 16 2 8.2 Milk and milk products ....................................................................................................................... 16 8.2.1 Values for fat-soluble vitamins in dairy products .......................................................................... 16 8.2.2 The content of fatty acids in dairy products .................................................................................. 17 8.2.3 The content of cholesterol in dairy products ................................................................................ 17 8.3 Cereals and cereal products ................................................................................................................. 18 8.3.1 Niacin in cereals and cereal products ............................................................................................. 18 8.4 Meat and meat products ...................................................................................................................... 18 8.4.1 General comments ................................................................................................................................ 18 8.4.2 Cholesterol content in meat and meat products ............................................................................ 18 8.4.3 Vitamin D content in meat and meat products ............................................................................. 18 8.4.4 Information on meat cuts ................................................................................................................... 18 9. Source references ................................................................................................................................................ 19 Appendix A - fatty acids, their common and systematic names ........................................................................... 20 Appendix B - Specific gravity (density) of liquid food .......................................................................................... 22 Appendix C - Data curation ........................................................................................................................................... 23 3 1. About frida.fooddata.dk The database Frida Food Data (frida.fooddata.dk) was created and published by the National Food Institute, Technical University