Food Charts -
The food composition
charts list values for all significant nutrients in many foods. Additional
charts of special interest are also included. Many of the values listed
are based on those in The Composition of Foods by A.A. Paul
and D.A.T. Southgate (U.K.), and Tables of Composition of Australian
Foods by S. Thomas and M. Corden. In addition, values from our
own laboratories in the Department of Human Nutrition at Deakin University
and other Australian sources are included.
Values for nutrients
in food can vary widely and depend on such things as: the growing
environment, the particular variety or breed, the method of processing,
the storage temperature and time etc. The values given in the charts
are a good indication of nutritional value. You can see at a glance
which foods are rich or deficient in particular nutrients.
- enable you
to know what nutrients are present in which foods
- show which
foods are particularly good or poor sources of nutrients
- give a quick
comparison of the nutrient content of different foods
- allow you
to estimate your own intake of a particular nutrient and compare
it with that recommended (the RDI). In doing so, remember that the
nutrient value given is a best estimate only, and also that recommended
intakes have been developed for groups of people amongst whom there
is wide individual variation.
There are 50
each for one nutrient or other component of foods. Each is preceded
by an introduction giving the characteristics of that particular food
component. You will see that:
- the charts
give nutrient values for 414 different foods. The same 414 foods
are listed on most charts but there are some charts for which less
information is currently available. The lists of foods in these
charts is therefore shorter. In these cases, remember that if a
food item is not included in the list, it does not necessarily mean
that there is none of that particular component in that food.
- the foods
are grouped in categories, such as Soups, Vegetables, etc. (see
You can find the same food in the3 same place in each chart. This
allows a scan through each chart so that all nutrient values for
a particular food can be quickly located and compared. This can
be useful for assessing the nutritive value of a particular food.
(For example, confectionery is very high in kilocalories and carbohydrate
but a scan through other charts quickly shows it contributes insignificant
amounts of other nutrients. In contrast, while a steak and kidney
pie is also high in kilocalories and carbohydrate it also provides
protein: several elements, vitamins B-l, B-2 and niacin.)
- each food,
where practicable, is given an average serving size to help you
work out your daily intake for a particular nutrient.
HOW TO USE
sections should help you get the best use out of the charts.