Data

Represents, for each food item, the percent amount of the food item available for consumption after cleaning and preparation (peeling, elimination of external leaves of some vegetables, elimination of bones from meat or chicken, etc.).

Expressed as percentage.

The energy content, expressed in kiloJoules (kJ) and in kilocalories (kcal), is reported per 100 g of food or drink and per portion, and was calculated from the content of proteins, fats, carbohydrates, alcohol, fibre and polyols (Regulation (EU) No 1169/2011) using the following conversion factors (Greenfield & Southgate, 2003):

Energy, expressed in kJ

1 g of protein = 17 kJ

1 g of available carbohydrate (expressed as monosaccharides) = 16 kJ *

1 g of carbohydrate (calculated by difference) = 17 kJ

1 g of fat = 37 kJ

1 g of alcohol = 29 kJ

1 g of fibre = 8 kJ

1 f of polyols =10 kJ

Energy,expressed in kcal

1 g proteins = 4 kcal

1 g carbohydrates (expressed as monosaccharide) = 3.75 kcal *

1 g carbohydrates (assessed by difference) = 4 kcal

1 g fats = 9 kcal

1 g alcohol = 7 kcal

1 g of fibre = 2 kcal

1 f of polyols = 2.4 kJ

* these coefficients were used also when carbohydrates were estimated by difference (from USDA and food nutritional label sources): in these circumstances, the food energy should be estimated separately using coefficients equal to 4 and 17 for energy expressed as kcal and kJ respectively.

The European Directive 2008/100/CE of 28th October 2008, which modify the Council Directive 90/496/CEE concerning food nutritional labels, introduced the obligation of reporting the energy from fibres in the food label. This quantity corresponds to 8 kJ (2 kcal) per dietary fibre gram. The European regulation 1169/2011, which introduced mandatory nutrition labels for all packaged foods by December 14 2016, ruled that in case nutrition labels include fibre, declaration of the analytical method used is mandatory.

 

Total Protein
Defined as total nitrogen (N) multiplied by the factors proposed by Jones (Jones DB, 1941). However, for the most part of data, total nitrogen value is not available, so the protein value is the one reported in the original source.

In the Food Composition table published by Perugia University (Fidanza et al, 1989, source code 03), for some food items proteins are expressed as pure or true proteins (total nitrogen minus non-protein nitrogen). In such cases total protein have been recomputed in order to obtain uniform expression. Data that were recomputed are clearly shown in the tables.

Expressed as g/100g of food.

 

Animal and vegetable protein

This distinction, very rough and not based on any scientific measure, is only intended to be an indicator of the origin of the item (animal or vegetable). For simple items (meat, fruits, vegetables) total protein have been assigned to one of the two groups. When the food contains only animal proteins, the value zero (logical zero-LZ) has been assigned to vegetable proteins and in the same way, the value zero (LZ) has been assigned to animal proteins when the food contains only vegetable proteins.  For mixed foods (e.g. sweets and baked products), an estimate was made based on the available information or based on the compilers’ experience. For mushrooms the protein values are indicated as vegetable origin, although this is inaccurate of point of view of phylogenetic classification (Maggi, 2008;  Hawksworth, D.L. et al., 1995).

Expressed as g/100g of food.

Total fat

Defined as the sum of triglycerides, phospholipids, sterols and related compounds, by weight method.

Expressed as g/100g of food.

 

Animal and vegetable fat

This distinction, very rough and not based on any scientific measure, is only intended to be an indicator of the origin of the item (animal or vegetable). For simple items (meat, fruits, vegetables) total fat have been assigned to one of the two groups. When the food contains only animal proteins, the value zero (logical zero-LZ) has been assigned to vegetable proteins and in the same way, the value zero (LZ) has been assigned to animal proteins when the food contains only vegetable proteins. For mixed foods (e.g. sweets and baked products), an estimate was made based on the available information or based on the compilers’ experience.

Expressed as g/100g of food.

 

Cholesterol

Only in foods of animal or mixed origin.

When clearly absent in product of vegetable origin, is assumed to be zero (logical zero – LZ).

For any possible exception, please refer to the definitions of single bibliographical sources.

Expressed as mg/100g of food.

Available carbohydrates (MSE): sum of monosaccharides, disaccharides, dextrins, starch and glycogen expressed as monosaccharides equivalent (MSE).

Attention: in the literature, carbohydrates are sometimes calculated by subtraction:

total carbohydrate = 100 – (water + protein + fat + ash + alcohol)

We tried to avoid using such data, and when we used them available carbohydrates were estimated according to the following formula:

available carbohydrate = total carbohydrate – dietary fibre

or

available carbohydrate = 100 – (water + protein + fat + ash + alcohol + dietary fibre)

Expressed as g/100g of food.

Starch (MSE): expressed as monosaccharide equivalent (MSE).

Glycogen, when present, is included as starch, and the note of the component list it’s presence.

1g starch as polysaccharide = 1.1g of starch as monosaccharide.

When the quantity of starch was expressed as polysaccharide by the bibliographical source, the value was appropriately transformed.

Expressed as g/100g of food.

Soluble carbohydrates: sum of monosaccharides (glucose, galactose and fructose) and disaccharides (sucrose, maltose and lactose) expressed as monosaccharides equivalent (MSE).

1 gram of disaccharides (e.g. saccharose) corresponds to 1.05 grams of monosaccharides.

Expressed as g/100g of food.

Expressed as sum of cellulose, emicellulose, pectins, gum and lignin.

The definition and amount of fibre in food vary based on the analytical method. Data in 1998, 2008, 2015 and 2022 derive from Italian food tables by Council for Research in Agriculture and the analysis of the agricultural economy, Research Centre for Food and Nutrition (CREA-AN, ex Research Centre for Food and Nutrition – CRA-NUT, ex National Research Institute for Food and Nutrition  – INRAN) and were obtained by enzymatic gravimetric methods (AOAC, 1980 or equivalents). To obtain uniform data, only the values obtained by the same or equivalent methods were included. Whenever the method was different from AOAC, it is clearly marked in the notes (mainly Southgate, 1969; Englyst & Cummings, 1988).

For animal products is assumed to be zero (logical zero – LZ)

Expressed as g/100g of food.

In the food categories where clearly absent, is assumed to be zero (logical zero – LZ). Make an exception when an alcoholic beverage is included in the formulation or recipe as crude ingredient (e.g.: sweets soaked with an alcoholic beverage, etc.).

The alcoholic grade is obtained dividing by 0.79 (alcohol density) the grams of alcohol (expressed as weight over volume).

Alcohol expressed as grams per 100 millilitres of beverage can be transformed into grams per 100 grams of beverage according to the following:

 

a. Beverages with density (specific gravity) approximately equal to 1, such as wine, beer:

alcohol [g/100g] = alcohol [g/100ml] * 0.79

 

b. Other alcoholic beverages:

alcohol [g/100g] = alcohol [g /100 ml] * 0.79/ specific gravity

 

Expressed as g/100ml of alcoholic beverage and in g/100g of food item in the other categories

Values derive from direct or indirect measurement of the water removed from food by drying method. The only exceptions are some food items for which the composition was derived from nutritional food labels, where water is not shown. In such cases the information is missing or was computed by difference;

water = 100 – (protein+ fat + available carbohydrate+total dietary fibre + ash¹)

 ¹if present

Expressed as g/100g of food.

In the database the following minerals and traces elements are reported:

Name	Symbol	Unit/100g 1
Iron	Fe	mg
Calcium	Ca	mg
Sodium 3	Na	mg
Potassium	K	mg
Phosphorus	P	mg
Zinc	Zn	mg
Magnesium 2	Mg	mg
Copper 2	Cu	mg
Selenium 2	Se	μg
Chlorine 2	Cl	mg
Iodine 2	I	μg
Manganese 2	Mn	mg
Sulfur 2	S	mg

¹ only for alcoholic beverages, the composition is expressed per 100 millilitres (ml)

² only in version 2008, 2015 and 2022.

³ to transform sodium in sodium chloride (table salt – NcCl) and viceversa the following factors should be applied:

Na * 2.5 = NaCl

NaCl * 0.393 = Na

 

Vitamin B1, Thiamin

Expressed as mg/100g of food.

 

Vitamin B2, Riboflavin

Expressed as mg/100g of food.

 

Vitamin C

Sum of ascorbic and dehydroascorbic acid.

Expressed as mg/100g of food.

 

Niacin

Sum of nicotinic acid and nicotinamide.

Expressed as mg/100g of food.

 

Vitamin B6

Sum of piridoxal, piridossine, piridossamine.

Expressed as mg/100g of food.

 

Total Folate

Sum of total and free folates, derivatives of the 5,6,7,8-tetrahydrofolic acid.

Folate can be either naturally present or intentionally added into food in quantities defined by National laws in each country (fortified foods). In Italy, supplementation is admitted only for products included in the diet product list (Regulation (EU) No 609/2013).

Expressed as µg /100g of food.

 

Pantothenic acid

Data refers to the contents of pantothenic acid. The British sources (FSA, 2002; CoFUID 2012) refers that the majority of values are expressed as Calcium D-pantothenate, but it was not possible to distinguish them, while the American source (USDA) refers to pantothenate acid.

It is worth mentioning that 10 mg of Calcium D-Pantothenate corresponds to 9.2 mg of pantothenic acid, but the data here have not been modified.

Only in version 2008, 2015 and 2022.

Expressed as mg/100g of food.

Biotin

Only in version 2008, 2015 and 2022.

Expressed as µg /100g of food.

 

Vitamin B12

This Vitamin is found in foods of animal origin or those containing some ingredient of animal origin (e.g., recipe that contains eggs and/or milk). For foods of vegetable origin, the value for vitamin B12 is assumed to be zero (logical zero – LZ).

Only in version 2008, 2015 and 2022

Expressed as µg /100g of food.

 

Vitamin A

Defined as the sum of retinoids and of the carotenoids with vitamin activity. The database shows values for Vitamina A, expressed as retinol equivalent, retinol and β-carotene expressed as β-carotene equivalents.

 

Retinol eq. (RE)

Sum of retinoids and of carotenoids with vitamin activity, expressed as retinol equivalent. In this database the most common definition has been maintained, i.e. sum of total retinol + 1/6 of total carotenoids expressed as β-carotene equivalents. Exceptions, if present, are reported in a note included in the database. Transformations were calculated by mean of the following conversions:

 

1 retinol equivalent corresponds to:

– 1 µg retinol

– 6 µg β-carotene

– 12 µg of other carotenoids with vitamin activity

– 3.33 IU vitamin A

 

The USDA table, starting form Standard Realease 15 (SR15) do not present the Vitamin A composition of food as retinol equivalent, but as RAE (Retinol Equivalent Activity). This change is due to recent studies issued by the Institute of Medicine of the National Academies (IOM, 2001) that show that vitamin activity for β-carotene and other carotenoids is only half with respect to what was previously believed. Practically, vitamin activity is halved if derived from β-carotene equivalents.

According to the new studies vitamin A expressed as IU and as retinol equivalent overestimates bioavailability of the compound. The following are the conversion factors to be used to transform data from one to the other unit.

 

1 RAE corrisponds to:

–          1 µg of retinol

–          12 µg of β-carotene

–          24 µg of other carotenoids with vitamin activity

 

1 UI corrisponde a:

– 0.3 µg of retinol

– 0.6 µg of β-carotene

– 1.2 µg di of other carotenoids with vitamin activity

 

Therefore, 1 retinol equivalent corresponds to 1 RAE in food of animal origin (except dairy products and offals, that contain also carotenoids).

In food of vegetable origin, 1 retinol equivalent corresponds to 0.5 RAE.

 

The Italian composition tables (Carnovale e Miuccio, 1976, 1989; Carnovale e Marletta, 1997, 2000) do not show the distinction of retinol equivalent in retinol and β-carotene: these values were estimated, when possible, or data were borrowed from another source.

Expressed as µg /100g of food.

 

Retinol: sum of all-trans retinol and other retinoids with vitamin activity. For food items of vegetable origin, the value for Retinol is assumed to be zero (logical zero – LZ).

Expressed as µg /100g of food.

 

β-carotene eq.

Sum of β-carotene and half of the amount of α-carotene and α- and β-cryptoxanthin. When only β-carotene was reported on the source of the data, and other carotenoids were shown only in footnotes, such values have been summed to β-carotene after appropriate conversion.

Expressed as µg of di β-carotene equivalents/100g of food.

 

Vitamin E (ATE): sum of all tocopherols and tocotrienols with vitamin activity and expressed as

α-tocopherol equivalent.

The following conversion factors were used:

α-tocopherol x 1.00

β-tocopherol x 0.40

γ-tocopherol x 0.10

δ-tocopherol x 0.01

α-tocotrienol x 0.30

β-tocotrienol x 0.05

γ-tocotrienol x 0.01

 

If the source used for the compilation only had the value for α-tocopherol, this exception is marked in the notes.

Expressed as mg of α-tocopherol equivalents/100g of food.

 

Vitamin D

Sum of ergocalcipherol(vitamin D2) and cholecalcipherol (vitamin D3).

1g cholecalcipherol or  ergocalcipherol = 40 IU of vitamin D

This Vitamin is found in foods of animal origin or those containing some ingredient of animal origin (e.g., recipe that contains eggs and/or milk). For foods of vegetable origin, the value for vitamin D is assumed to be zero (logical zero – LZ)

Several fungal species contain ergosterol, a substance that, irradiated with ultraviolet light is transformed into ergocalciferol (vitamin D2). The amount of ergocalciferol is less in cultivated than in spontaneous mushrooms. Irradiation with UV-C radiation (254 nm) can produce a marked increase of ergocalcipherol both in cultivated and dried and/or frozen mushrooms (Teichmann et al, 2007). It is used for conservation purposes in some countries (but not in Italy).

Expressed as µg /100g of food.

 

Vitamin K

The main form of vitamin K is phylloquinone (vitamin K₁), but when the data come from the American database (USDA) it could be dihydrophylloquinone or menaquinone-4.

Dihydrophylloquinone is created during the commercial hydrogenation of plant oils. Menaquinone-4 is formed from vitamin K1 and/or the synthetic form of vitamin K found in animal feed, and is found primarily in meats and meatproducts.

Only in version 2015 and 2022.

Expressed as µg /100g of food.

 

Data are shown for 16 single fatty acids and 5 fatty acids sums. Next to the name, the international classification based on the number of carbon atoms and double bonds is shown in brackets:

• Saturated fatty acids;
• Sum of butyric (C4:0), caproic (C6:0), caprylic (C8:0) and capric acids (C10:0);
• Lauric acid (C12:0);
• Myristic acid (C14:0);
• Palmitic acid (C16:0);
• Stearic acid (C18:0);
• Arachidic acid (C20:0)
• Behenic acid (C22:0);
• Monounsaturated fatty acids;
• Myristoleic acid (C14:1);
• Palmitoleic acid (C16:1 ω-7);
• Oleic acid (C18:1 ω-9cis);
• Eicosenoic acid (C20:1 ω-9);
• Erucic acid (C22:1 ω-9).
• Polyunsaturated fatty acids;
• Linoleic acid (C18:2 ω-6);
• Linolenic acid (C18:3 ω-3);
• Arachidonic acid (C20:4 ω-6);
• Eicosapentaenoic acid (EPA – C20:5 ω-3);
• Docosahexaenoic acid (DHA – C22:6 ω-3);
• Other polyunsaturated fatty acids.

Fatty acids in bold have been added in version 2008, 2015 and 2022.

Expressed as g /100g of food.

Some food composition tables and scientific articles show the composition of fatty acids in terms of fatty acids per 100 grams of total fats (CREA-AN, 2019).  If needed, appropriate transformation has been applied using the following conversion factors reported in the table (Greenfield, H., Southgate, D.A.T., 2003).

 

Table: Conversion factors to calculate total fatty acids from fat

Food	Factor	Food	Factor
Wheat, barley, ryea:		Beefc and lamb:
– whole grain	0.72	– beef lean	0.916
– flour	0.67	– beef fat	0.953
– bran	0.82	Porkd:
Oatsa, whole	0.94	– pork lean	0.91
Ricea	0.85	– pork fat	0.953
Milk and milk products	0.945	Poultry	0.945
Eggsb	0.83	Offald:
Fats and oils:		Brain	0.561
– all except coconut oil	0.956	Heart	0.789
– coconut oil	0.942	Kidney	0.747
Vegetables and fruit	0.80	Liver	0.741
Avocado pears	0.956	Fishe:
Nuts	0.956	– fatty	0.90
		– white	0.70

^aWeirauch et al., 1976; ^bPosati et al., 1975; ^cAnderson et al., 1975; ^dAnderson, 1976; ^eExler, 1975.

If the value of total fat is trace or zero, all fatty acids are equal to zero (logical zero – LZ).

The “Other polyunsaturated fatty acids” is calculated by difference:

[Other polyunsaturated fatty acids] = [Polyunsaturated fatty acids] – {[Linoleic acid] + [Linolenic acid] + [Arachidonic acid] + [Eicosapentaenoic acid (EPA)] + [Decosahexaenoic acid (DHA)]}.

The amino acid content for 18 amino acids are given: tryptophan, threonine, isoleucine, leucine, lysine, methionine, cystine, phenylalanine, tyrosine, valine, arginine, histidine, alanine, aspartic acid, glutamic acid, glycine, proline and serine.

If the value of total protein is trace or zero, all amino acids are consequently equal to zero (logical zero – LZ).

Only in version 2008, 2015 and 2022.

Expressed as mg /100g of food.

The content of six single sugars is reported: 3 monosaccharides (Glucose; Fructose; Galactose) and 3 disaccharides (Sucrose; Maltose; Lactose) expressed as monosaccharides equivalent (MSE).

If the value of soluble carbohydrates is trace or zero, all single sugars are consequently equal to zero (logical zero – LZ).

Only in version 2008, 2015 and 2022.

Expressed as g /100g of food.