The food names are given in English, Danish and where
appropriate the scientific name of the food is also
The value for refuse indicates how much of the original food
that can be considered as edible.
Recalculation from 100 g edible part to grams of "bought" food
can be done in the following way:
g ("bought" food) = 100 g * (100 %/ (100 % - refuse %))
Remark that the values for refuse in the tables often has been
estimated on the analysed foods. Therefore, the refuse values do
not always correspond the the refuse values known by the user in
All food composition values are given as per 100 g edible part
of the food.
The values are presented with a number of significant digits
according to the precision by which the values have been
determined. The precision is dependent of the method of analysis,
calculation procedure, etc. For the same component, the precision
can vary according to how the value was determined.
The content value is normally based on yearly averages unless
otherwise indicated in the food name.
Values have been given for all components, if found. An empty
space in the content column without any source indication means
that information about the component in question has not been
found. If possible, the content has been estimated from a similar
food (sources 00005 and Txxxx) or calculated based on various
analytical data (source 00050). This means that for entries in
the tables with no value, a zero value cannot automatically be
A zero (0) in the content column indicates that either the
natural content of the component in question is zero (source
00000) or that traces of the components are present but the
amount so small that is does not have any significance in this
In the Danish Food Composition Databank, it is a general rule
that the sum of the macronutrients protein, carbohydrate, fat,
alcohol, ash and moisture (water) do not add up to 100 g. The
reason for this is that data most often are collected from
different sources, and of course, due to some inaccuracy in
chemical analysis. If possible (sources of variation known), the
sum of the the macronutrients has been adjusted to 100 g.
Please remark that if only the content and the source for a
component is indicated (no variation and no number of analysis)
the information for this component should be regarded with some
reservation as both the variance and the number of
analysis/samples are unknown.
For information about single components where analysis has
been performed on every sample, the variation or range in the
content is indicated with the found minimum and maximum
In cases where the source has only indicated the standard
deviation for the sample results, the variation is represented by
the 95% confidence interval.
Number of samples
In the compilation of the data for the Danish
Food Composition Databank, emphasize has been given to including
data where the number of analysis has been given. The number of
analysis is an important and simple quality parameter. If
sampling has been done correctly, a higher number of samples
makes the validity of the content value higher.
IMP in the 'No.' column is often found with
data imported from the USDA Nutrient Database for Standard
Reference (sources 00800, 00804). This is USDA's way of
indicating that the values have been 'imputed'.
For all information given, the source is indicated the code in
the source column. The bibliographic information on the source is
revealed by clicking the source number. Those interested in
getting more information or investigating the data quality should
refer to the original material in details.
Sources indicated by Txxxx (eks. T0115) shows that data are
transferred from food no. xxxx (here 0115 is potato). This is
also indicated by the data source.
Sources of the type Sxxxx indicate that the data are merged
from several sources. This is often the case when several
analogous studies have been have been performed on the same type
of food and where the data do not differ much from study to
The source code 00000 indicates that the content of the
component in question is naturally zero (or that the value is so
low that it has no significance).
The source code 00050 indicate that the value has been
calculated. This is most often the case for energy, total
carbohydrate, vitamin A (retinol equivalents), vitamin E
(α-tocopherol equivalents), niacin (equivalents), the sums of
the different sugar fractions, as well as the sums of the three
the fatty acid fractions. Furthermore, the amino acids and the
fatty acids are calculated on the basis of the amino acid profile
and total nitrogen on the fatty acid profile and the total fat
In some cases the values have been calculated on the basis of
the constituents/ingredients of the food, source 00055.
For more specific information about the calculated/imputed
values, see the more specific explanations concerning the
Department of Nutrition - Mørkhøj Bygade 19 - DK-2860 Søborg, Denmark - Phone +45 35 88 70 00