Table Of ContentVeroffentlichungen aus der
Geomedizinischen Forschungsstelle
(Leiter: Professor Dr. Dres. h. c. G. Schettler)
der Heidelberger Akademie der Wissenschaften
Supplement zu den Sitzungsberichten der
Mathematisch-naturwissenschaftlichen Klasse
Jahrgang 1987
L. Arab M. Wittler G. Schettler
European
Food Composition Tables
in Translation
With 34 Thbles
Springer-Verlag
Berlin Heidelberg New York
London Paris Tokyo
Dr. Lenore Arab
Institut ffir Sozialmedizin und Epidemiologie
des Bundesgesundheitsamtes, Oeneral-Pape-Strasse 62-66
1000 Berlin 42, FRO
Marion Wittler, Dipl.-Oecotrophologin
Schaumbergstrasse 30, 6693 Theley, FRO
Prof. Dr. Ores. h. c. Ootthard Schettler
Prilsident der Heidelberger Akademie der Wissenschaften
Karlstrasse 24, 6900 Heidelberg, FRO
ISBN-13:978-3-540-17393-9 e-ISBN-13:978-3-642-82989-5
DOl: 10.1007/978-3-642-82989-5
Library of Congress Cataloging-in-Publication Data
European food composition tables in translation.
(VerOffentlichungen aus der Geomedizinischen Forschungsstelle der Heidelberger
Akademie der Wissenschaften) (Supplement zu den Sitzungsberichten der
Mathematisch-Naturwissenschaftlichen Klasse; Jahrg. 1987)
"Compilation of the introductory material included in the most recent edition of
21 published food composition tables of 14 European countries" - Introd.
1. Food-Composition-llibles. 2. Food-Analysis.!lllbies. 3. Diet-Europe-Thbles.
I. Arab, L. (Lenore), 1953-. II. Wittler, M. (Marion), 1919-. III. Schettler,
Gotthard. IV. Series. V. Series: Supplement zu den Sitzungsberichten der Mathe
matisch-Naturwissenschaftlichen Klasse; Jahrg. 1987.
TX531.E94 1987 641.1 87-9432
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© Springer-Verlag Berlin Heidelberg 1987
The use of general descriptive names, trademarks, etc. in this publication, even if
the former are not especially identified, is not to be taken as a sign that such
names, as understood by the 1hI.de Marks and Merchandise Marks Act, may ac
cordingly be used freely by anyone.
Product Liability: The publisher can give no guarantee for information about drug
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Preface
The limited resources available for chemical analyses of
components of interest in food has forced scientists to bor
row data from published food composition works of other
countries. Due to language barriers, this is often undertaken
without due knowledge of the background and the instruc
tions for use. This collection of introductions, translated in
to English, of frequently cited, published food tables has
been compiled with the assistance and cooperation of many
collaborators throughout the world. We hope that the result
will facilitate a more appropriate and extensive use of
foreign food tables for scientific purposes.
Lenore Arab
Marion Wittler
Gotthard Schettler
Introduction
The following is a compilation of the introductory material
included in the most recent edition of 19 of the published
food composition tables of 14 European countries. In most
cases these translations were graciously provided by the pro
ducers of the tables or native-speaking people working
closely with the information concerned. Recognition of the
authors is given on each of the title pages. The title page also
includes full publication details of the various tables and
summary information on the number of foods contained in
the latest edition as well as the number of food components
within the tables. It should be noted that a complete list of
components is not always given for each food, either
because the component is not present, or data is not avail
able.
This information is meant to help users of foreign food
tables have a better understanding of the information they
are using and to help prevent misuse and undue comparison.
For the new user of these tables, a sample page of each is in
cluded.
A current overview of the specific nutrients and non
nutrient components in the various tables, and a comparison
of the basis of calculations is also available for the interested
reader. 1
I An overview of major Food Composition Thbles used in Europe
and the United States of America: Arab L., Wittler M., Human
Nutrition, Applied Nutrition 1987 (in press)
Table of Contents
Denmark: Levnedsmiddeltabeller
A. Melller ................................... .
Federal Republic of Germany: Food Composition
and Nutrient Tables 1986/87
Deutsche Forschungsanstalt fur Lebensmittelchemie 17
Finland: Food Composition Thble
O. Turpeinen ......' ............................ 27
Finland: Mineral Element Table
P. Varo ....................................... 31
France: Les aliments - Tables des valeurs nutritives
Z. L. Ostrowski, M. C. Josse ................... 35
France: Les aliments - Thbles des valeurs nutritives
- Les aliments prepares industriellement pour
l'enfance
Z. L. Ostrowski, M. C. Josse ................... 39
France: Thbles de composition des aliments
L. Randoin, P. Le Gallic, Y. Depuis, A. Bernardin 45
France: Thble de composition des aliments
S. Renaud, F. Godsey, E. Ortchanian, F. Baudier 51
German Democratic Republic: Energie- und Nahr
stoffgehalt von Lebensmitteln, Lebensmitteltabellen
H. Haenel .................. '................. 55
Greece: Food Composition Table
A. Trichopoulou .............................. 59
Italy: Tabelle di composizione degli alimenti
E. Carnovale, F. C. Miuccio .................... 63
VIII
Italy: Thbelle eli composizione degli alimenti
F. Fidanza, N. Versiglioni ...................... 69
Norway: Matvaretabell
The National Nutrition Council 73
Poland' Sklad i Wartosc OdZywcza Produktow
Spozywczych
J. Piekarska, M. I.os-Kuczera ................... 77
PortugaL' Thbela da Composicao dos Alimentos
Portugueses
F. A. Goncalves Ferreira, M. E. da Silva Graca 87
Spain: Thblesde Composicion de Alimentos
D. M. A. Arias, O. Moreiras-Varela,
F. G. Extremera ...............•............... 99
Sweden: Livsmedelstabeller
Statens Livsmedelsverk ......................... 105
The Netherlands: UCV Thbel Uitgebreide
Voedingsmiddelen Thbel 1985
Kommissie UCV .............................. 117
United Kingdom: McCance and Widdowson's
The Composition of Foods
A. A. Paul, D. A. T. Southgate ................. 129
Eurocode 2 System 132
Acknowledgements 154
DENMARK
Title: Levnedsmiddeltabeller
Author: A. M!2S11er
Publisher: Dafold Forlag, K!2Sbenhavn
Editions: (1889, 1973/75, 1978, 1983, 1985)
Responsible for
translation of the
introduction: A. M!2S11er
Number of
food entries: 370
Number of
components: 110
2
General Information
It has been necessary to gather the approximately 100 items of information
provided for each food from many different sources. For this reason, the values
presented in the tables may not be used as an absolute measure for any specified
food. The values should be regarded as a guide which provides the best possible
estimate of the nutritional content of the food based on different analyses of
various samples of the food in question.
Numerical Values and Units
All values are expressed per 100 g net, i.e., per 100 g of the edible part of the food
(amino acids and fatty acids are given net per 1 N and per 100 g total fatty acid
content). Metric units have been used consistently for each item of food. Speci
fications and units which correspond to the specifications used in the Naerings
stofanbefalinger (Danish recommended dietary allowances) [1] and thus in the
recommended dietary allowances [2] have been selected. As a general rule, the
numerical values in the tables have been taken directly from the sources, i.e.,
they have not been rounded off. This means that values are sometimes given in
varying numbers of significant digits.
Arrangement of Tables
There are two pages for each food. The heading on the left of the left-hand page
(see Table 9 for example) indicates the name of the food together with its English
name and its systematic name where one exists. The energy distribution in the
food is stated at the top right hand side of the page.
The left-hand page is divided horizontally into four groups corresponding to
(a) proximates (energy content, energy-producing nutrients, ash, and water; (b)
fat-soluble vitamins; (c) water-soluble vitamins; and (d) inorganic constituents.
Vertically, the"left-hand page is divided into five columns corresponding to (a)
energy or nutrient; (b) content specification; (c) range of distribution; (d) number
of values; (e) reference number of the source of information.
The right-hand page is used to expand on the information given on the left
page and for the description of specific substances and comments where
appropriate.
Priority has been given to Danish values rather than foreign data; however, in
cases where it has not been possible to procure Danish data, values from foreign
surveys of table values have been used. Foreign data cannot always be regarded
as being applicable to Danish foods. It is apparent in the tables when foreign data
have been used as the source reference has a number higher than 800.
Specification of Waste
This specification shows what part of the original food can be regarded as the
nonedible part. Conversion from 100 g net to gross grams (purchased food) can
be done in the following manner:
3
100
grossg = 100 x g
(l00-waste-Ofo)
In Table 1, "Gross g" is specified as a function of "waste "70" per 100 g net
(waste-%: 1-90).
Table 1
Waste Ofo Grossg Waste Ofo Grossg Waste Ofo Grossg
1 101 31 145 61 256
2 102 32 147 62 263
3 103 33 149 63 270
4 104 34 152 64 278
5 105 35 154 65 286
6 106 36 156 66 294
7 108 37 159 67 303
8 109 38 161 68 313
9 110 39 164 69 323
10 111 40 167 70 333
11 112 41 169 71 345
12 114 42 172 72 357
13 115 43 175 73 370
14 116 44 179 74 385
15 118 45 182 75 400
16 119 46 185 76 417
17 120 47 189 77 435
18 122 48 192 78 455
19 123 49 196 79 476
20 125 50 200 80 500
21 126 51 204 81 526
22 128 52 208 82 556
23 130 53 213 83 588
24 132 54 217 84 625
25 133 55 222 85 667
26 135 56 227 86 714
27 137 57 233 87 760
28 139 58 238 88 833
29 141 59 244 89 909
30 143 60 260 90 1000
Content
The specification of content is not necessarily an average specification. In many
cases it is a specification of the most probable content of the food, taking into
