Danish Food Composition Databank, version 6 - changes from
Complete lists with the changes from version 5 can be found
New calculation methods
In this version of the Danish Food Composition Databank, the
energy content, vitamin A and vitamin E activity has been
calculated according to the new Nordic Nutrient Recommendations
2004 (for more information, see Information about
the components - proximates).
More information for each food
In version 6, specific carbohydrates, fatty acids and amino
acids have been included.
Version 6 contains information about 1032 foods. A thoruogh
revision has been carried on especially breads, pork and
delicatessen, vegetables and fruit as well as milk and
Rye bread with fatty seeds, e.g. rye bread with sunflower
seeds, soft kernel rye bread, country style rye bread, baguettes,
italian type breads, and sandwich and toast breads are new
Likewise, a series of delicatessen has been included i the food
composition databank: chicken fillet, chicken sausage, sliced
ham, fatreduced liver paste, fat reduced pork sausage,
paté, and sliced and diced bacon.
For a complete list of the new foods, se List of new
The most important changes to the components
Apart from the mentioned changes in energy calculation and
calculation of vitamin A and vitamin E activity as well as
inclusion of information on specific carbohydrates, amino acids
and fatty acids, especially information of calcium, phosphorus,
iodine and calcium has been revised.
For a complete list of component changes see List
of changes to components