Energy
Energy values are expressed in kcal and kJ/100 g of edible part and were calculated according Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011.
| Nutrient | kJ/g | kcal/g |
|---|---|---|
| Carbohydrate (except polyols) | 17 | 4 |
| Polyols | 10 | 2,4 |
| Protein | 17 | 4 |
| Fat | 37 | 9 |
| Alcohol (ethanol) | 29 | 7 |
| Organic acid | 13 | 3 |
| Fibre | 8 | 2 |
These values allow the calculation of metabolizable energy for a diet.
Fat
Includes fatty acids, triglycerides, phospholipids, sterols and related compounds.
Fatty acids
Are divided in three groups: saturated, mono-unsaturated and polyunsaturated. The values presented correspond to the sum of the amounts of individual fatty acids belonging to the respective groups. The values for linolenic acid and trans fatty acids are also presented.
Carbohydrate
Includes six components:
- Carbohydrate (available total carbohydrates)
Includes the values of monosaccharides (glucose, fructose and galactose), disaccharides (sucrose, lactose and maltose), oligosaccharides (raffinose, stachyose and verbascose) and polysaccharides (starch, glycogen and dextrin). The value of dietary fibre is not included. - Sugars (monosaccharides + disaccharides)
- Sucrose
- Lactose
- Oligosaccharides
- Starch
Fibre
Dietary fibres are vegetal substances, indigestible, with complete or partial fermentation in large intestine. Dietary fibre includes non-starch polysaccharides soluble and insoluble (cellulose, pectin and hydrocolloids), lignin and resistant starch. The values of dietary fibre are not included in the values of available total CHO.
Protein
Was calculated from the total nitrogen content, determined by the Kjeldhal method, and multiplied by the factor of 6.25 (Regulation (EU) No. 1169/2011 of 25 October 2011).
Salt
The salt values were calculated according the Regulation (EU) N.º 1169/2011 of the European Parliament and of the Council of 25 October 2011 (salt = sodium x 2.5).
Water
Corresponds to the weight loss of products when heated to proper temperatures to constant weight. Includes also, in small quantities, other substances that volatised under the same conditions.
Vitamin A (total; retinol equivalents)
Corresponds to the sum of retinoids and carotenoids, with vitaminic activity, expressed in µg of retinol. The value for total Vitamin A corresponds to the sum of retinol and a sixth of carotenoids expressed in carotene. It was considered that 6 µg de ß-carotene are equivalent to 1 µg of retinol (Gonçalves Ferreira e Silva Graça, 1985).
Carotene
Corresponds to total carotenoids with vitaminic A activity, expressed in µg of carotene.
Vitamin D
The value of Vitamin D is expressed in µg of cholecalciferol.
Niacin equivalents
Corresponds to the sum of niacin and tryptophan/60 aminoacid. The tryptophan/60 aminoacid is converted in nicotin acid in the human body. It was considered that 60 mg of tryptophan/60 aminoacid is equivalent to 1 mg of niacin. After a comparative analysis, of values for this aminoacid in foods, from Food Composition Tables from different countries (UK, USA and Dinamarc) and as the values are similar, it was decided to choose, as a reference, the values of tryptophan from English Food Composition Tables (Paul et al, 1980; Chan et et al. 1995). The value is expressed in mg of niacin.
Niacin
Corresponds to the sum of nicotin acid and nicotinamide. The value is expressed in mg of nicotin acid.
Vitamin B6
Includes the sum of pyridoxal, pyrodixine, pyridoxamine and their phosphate derivatives. The values is expressed in mg of pyrodixine.
Vitamin B12
The value is expressed in µg of cobalamin.
Folates
The value corresponds to total folates. The value is expressed in µg of folic acid.
Ash
Ash is the mineral residue obtained by incineration and corresponds to inorganic matter content in the food. The value is expressed in centigrams.
Edible part
Corresponds to the weight of the food that is usually eaten, e.g. excluding the materials that are rejected, for either raw or at preparation time, before or during cooking operations, when consumed. Edible part value depends strongly on the use of the food or on food habits and tastes so the presented values sholud be considered only an average estimative with possibility of wide variation in practice. The values is expressed in percentage.