The data tables

Food composition refers to 100 grams of edible matter, except for alcoholic beverages where the composition is given per 100 millilitres.

The coding, texts and the symbology reported in the food tables has partly changed from BDA98 to BDA08 and BDA15. For a correct comprehension and use of data, besides each of the following explanations, all the changes were reported. We apologize for any possible omission.

Each food item is presented on a single form, where the following information is reported.

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Food code: this is a numerical code, unique for each food items present in the BDA

Food Name: full food item name. The scientific name can be reported in brackets.

Food Notes: containing further information for a better identification of food items, such as definitions related to food technology, synonyms, exact name of the food item included in the original table, particular meat cuts or sizes, ingredients, in case of recipe and/or of industrial formulations, etc.

Logo: it shows the database version. The blue apple refers to the 2015 update, the green apple refers to the 2008 update , while the red apple refers to the first version published (Salvini et al., 1998)

Food category: Food are divided into 28 categories, i.e. groups of food items with similar characteristics. Both the code and the full name is shown.

Food components: they are subdivided into 7 groups: principal components, minerals and trace-elements, water-soluble vitamins, fat-soluble vitamins, fatty acids, aminoacids, simple carbohydrates.

In the tables only those components for which a value was assigned are shown.

Units: defined according to international rules (Greenfield & Southgate, 2003), it is shown besides the component name.

Value: The value is defined as “traces” and a symbol tr is assigned, when it refers to negligible quantities, not measurable with the analytical methods used/declared, or to quantities less than the expected decimals.

When the value is missing the component is not shown in the table.

Source: source of the value bibliographic source. The full reference is shown when pointing the cursor.

Code: it identifies which food item the bibliographical source refers to.

Class: it indicates how the data from other bibliographical source or obtained from another food items were estimated, i.e. whether and how the data has been changed (scaled and/or recalculated) or simply if it was left unchanged.

The explanation is shown when pointing the cursor. For 1998 food items this code is not reported and information on how the component has been treated is listed in the “Notes”.

Class Code Description
1 Simple recalculation (based on dry matter) or double recalculation (based on dry matter and fat)
2 Similar food, unchanged values
3A Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, β-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
3B Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, β -carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
4A Calculation based on a factor/value from a similar food: available carbohydrates from the USDA tables (i.e. total carbohydrates minus fibre), pure protein, recalculation of starch from INRAN 1997 and 2000 tables, recalculation of β -carotene equivalent, retinol or retinol equivalent from USDA, recalculation of α-tocopherol equivalent from single tocopherols and tocotrienols
4B Calculation based on a factor/value from a food with the same characteristics (i.e. same food) for: available carbohydrates from the USDA tables (i.e. total carbohydrates minus fibre), pure protein, recalculation of starch from INRAN 1997 and 2000 tables, recalculation of β -carotene equivalent, retinol or retinol equivalent from USDA, recalculation of α -tocopherol equivalent from single tocopherols and tocotrienols
5 Average of several values
6 Original value unchanged
6B Original value unchanged, but there are differences >10% in dry matter and /or fat

 

Notes: report the food item from which the data, the main composition data (usually the macronutrients), the original component value (if recalculated), and any comment related to the estimates and/or recalculations have been borrowed. When the data refers to another food with a similar composition, the name of the food used and the macronutrients are shown in a footnote. Recipes (or formulations) are reported in the notes when they had been used for the composition of particular dishes and/or food items to estimates some of the components and not the full item.

In this case the recipe or the formulation is cited in “Food Notes” (see above).

 

In version 1998 and 2008 the “full” note (containing the name and main composition of the food item) is given only once. Typically this field is only completed for the first component for which the data comes from a source that is not the one used for the food basic composition. Therefore the following notes (if referring to the same source, code and class) may be empty (in case of a similar food), or may only contain the original value (if recalculated), or may contain component-specific comments.

 

Here are the main abbreviations used in this field only in 1998 version:

AG = Fatty acids

APP = Appendix

CALC = Computed food component

CRO = Centro di Riferimento Oncologico – Aviano

EC = Errata corrige

FC = Conversion Factor

GD = Available Carbohydrates

GS = Soluble Carbohydrates

NCP insol = Insoluble Non Cellulose Polysaccharides

NCP sol = Soluble Non Cellulose Polysaccharides

PAG or PG = Page

RIPR = Recalculated Food Component

 

In 2008 version the field “Notes” reports less detailed information being replaced and supplemented by information coded in the “Class” field (see above).

 

In 2015 version the “full” note is given for every component for which the data come from a source that is not the one used for the basic composition. This note includes the food name used to complete the data and macronutrients with official EuroFIR acronyms for: Water, Protein, Fat, Carbohydrates, Starch and Sugar where available and recalculated value.

Here are some examples:

Strawberries, Raw [Morus Nigra] WATER 90.95g, PROT 0.67g, FAT 0.3g, CHO 5.68g, SUGAR 4.89g, STARCH 0.04g, SER 0.025g

Bananas WATER 75.1g, PROT 1.2g, FAT 0.3g, CHO 23.2g, SUGAR 20.9g, STARCH 2.3g, GLUS 4.8g