On this page, we present the update history of the table.
V 7.0 – 2025 (available on September 22, 2025)
The online version 7.0 of the Table includes 1,367 foods (raw, cooked, and processed) with information on the content of 50 components/nutrients. In this new version, we included values for 6 carotenoids in fruits and vegetables: α-carotene, β-carotene, β-cryptoxanthin, lycopene, lutein, and zeaxanthin. For these latter components some values are missing. The methodologies used correspond to those indicated in version 2.0. In addition to the introduction of 40 new foods, component contents were updated, food descriptions were reviewed, obsolete foods were removed, and values for edible portions were added/reviewed.
This version is also available in EXCEL®, presenting the foods classified according to the FoodEx2 system, catalog 16.2 MTX (FoodEx2 Matrix), up to level 3 (group, subgroups). Compilation team: Francisco Ravasco, Andreia Lopes, Paulo Fernandes, Sidney Tomé, Maria da Graça Dias.
V 6.0 – 2023
Version 6.0 of the Food Composition Table, online, includes 1330 foods (raw, cooked and processed) with information on the content of 44 components/nutrients, two of which, iodine and selenium, were introduced for the first time in this version. For these last components, contrary to the others, there are missing values. The methodologies used correspond to those indicated in version 2.0. In addition to introducing new foods, component contents were updated, food descriptions were revised, obsolete foods were removed, and edible parts values were added/revised (124 foods). The new entries were identified based on the National Food and Physical Activity Survey (2015-2016), and mostly belonged to the groups of legumes and dairy products (cheese).
This version is also available in EXCEL®, showing foods classified by the FoodEx2 system, catalog 12.1 MTX (FoodEx2 Matrix), up to level 3 (group, subgroups). Team responsible for the compilation: Andreia Lopes, Francisco Ravasco, Sidney Tomé, Luísa Oliveira, Maria da Graça Dias.
V 5.0 – 2021
Version 5.0 of the Food Composition Table, online, includes 1307 foods (raw, cooked and processed) with information on the content of 42 components/nutrients based on the same methodologies indicated in version 2.0. In addition to the introduction of new foods, obsolete foods were removed, the naming revised and contents updated. The new entries were identified based on the National Food and Physical Activity Survey project (2015-2016), highlighting foods consumed by the population group that declared having a vegetarian food consumption pattern, whose components were analytically determined. This version is also available in EXCEL, presenting foods classified by the FoodEx2 system, catalog 11.1 MTX (FoodEx2 Matrix), up to level 3 (group, subgroups). Team responsible for the compilation: Luísa Oliveira, Andreia Lopes, Francisco Ravasco, Sidney Tomé, Maria da Graça Dias.
V 4.1 – 2019
Version 4.1 corrects lapses of version 4.0 by describing some foods more clearly and correcting the FoodEx2 classification of foods “Peixinhos da horta” and “Oregão seco” in the EXCEL file. The values of nutritional composition remain unchanged.
V 4.0 – 2019
Version 4.0 (online) includes 1275 foods (raw, cooked and processed) with information on the content of 42 components / nutrients and used the same methodologies indicated in version 2.0. Responsible compiler: Luísa Oliveira. Collaborators: Andreia Lopes, Francisco Ravasco, Maria Graça Dias, Sidney Tomé.
This version includes 131 foods consumed by the Portuguese population, identified during the National Food, Nutrition and Physical Activity Survey (2015-2016) and which were not included in version 3.2 of the Food Composition Table.
The EXCEL file presents the foods classified by the FoodEx2 system, catalog 11.1 MTX (FoodEx2 Matrix), up to level 3 (group, subgroups).
V 3.2 – 2018
Version 3.2 (EXCEL for download), includes some corrections to version v 3.0. The EXCEL file presents the foods classified by the FoodEx2 system, catalog 8.16 MTX, up to level 3 (group and subgroups). The use of this classification aims at the alignment between the different national databases (composition, consumption, contamination) and harmonization with European and international databases.
V 3.0 – 2018
Version 3.0 (online) contains 1146 foods (raw, cooked and processed) and information about 42 nutrients. This version used the methodologies described in version 2.0.
V 2.1 – 2017
Version 1.0 (online) contains 1109 foods (raw, cooked and processed) and information about 42 nutrients. It was available for free download for the first time.
V 2.0 – 2015-10-30
Version 2.0, avalaible online, contains 1094 foods (raw, cooked and processed) and information about 42 nutrients.This version used FoodCASE software (https://playground.foodcase-services.com/) which uses Euro FIR method for the calculation of nutrients in recipes (http://www.eurofir.org/?page_id=2695). Energy values were calculated according Regulation (EU) N.° 1169/2011 of the European Parliament and of the Council of 25 October 2011. The salt values also presented, were calculated according the same Regulation (salt = sodium x 2.5).
V 1.2 – 2010
Version 1.2, published in book and online, includes some corrections to version V 1.1.
V 1.1 – 2007
Version 1.1 da Tabela da Composição de Alimentos, published in book and in CD-ROM, includes some corrections to version V 1.0.
V 1.0 – 2006
The edition of 2006, published in book, includes 962 foods ((raw, cooked and processed) and information about 42 nutrients (Energy, Macronutrients, Fatty Acids, Cholesterol, Vitamins and Minerals).