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Guenter Stora
BigFood – Die Nahrungsmittel-Datenbank
Post Date:
2016-10-27 11:03:10

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You want to know what you eat?
How much Kcal/KJ? Which vitamins?

BigFood include the USDA National Nutrient Database for Standard Reference (SR). This is the major source of food composition data in the United States. It provides the foundation for most food composition databases in the public and private sectors. As information is updated, new versions of the database are released. This version, Release 22 (SR22), contains data on 7,538 food items and up to 150 food components.

Values in the database may be based on the results of laboratory analyses or calculated by using appropriate algorithms, factors, or recipes, as indicated by the source code in the Nutrient Data file. Not every food item contains a complete nutrient profile.

Data have been compiled from published and unpublished sources. Published sources include the scientific literature. Unpublished data include those obtained from the food industry, other government agencies, and research conducted under contracts initiated by USDA Agricultural Research Service (ARS). These analyses are currently conducted under the National Food and Nutrient Analysis Program (NFNAP), in cooperation with the National Cancer Institute and other offices and institutes of the National Institutes of Health (Haytowitz et al., 2008). Data from the food industry represents the nutrient content of a specific food or food product at the time the data is sent to NDL. The values may change due to reformulations or other processing changes by individual companies between the time that SR is released and the next update of this database.

The major changes to the database since the last release are listed below:

Added nutrient values for vitamin D for all foods used in the Food and Nutrient Database for Dietary Studies. At the same time values for vitamin D in IU were expanded and updated such that all food items containing a value.

A new food group, Restaurant Foods, has been added to the database. These are foods sampled at various restaurants (not fast food, which are in seperate food group) and are different from the home prepared items or prepared frozen entrees included in Food Group: Meals, Entrees, and Sidedishes Some food items, such as beverages and rice, though obtained at restaurants are included in their respective food groups.

Two hundred and twenty-five new foods were added to the database using data generated by USDA through the NFNAP or submitted by the food industry. A number of food items were added to the database in response to specific requests.

Nutrient data were updated and expanded for breakfast cereals, cream of wheat, soy-based vegetarian products, onion powder,garlic powder, mustard seed, chilled orange juice, pumpkin and squash seed kernels (both dried and roasted), whole wheat flour, and rye flour.

Fatty acid profiles were updated for several highly consumed snack foods where reformulations to low- or no-trans oils have occurred.

Several vegetables and seafood items on list of the 20 most frequently consumed raw vegetables and seafood in the United States (CFR, Title 21, Pts. 101.42B101.45), not previously analyzed under NFNAP, were sampled, analyzed, and the corresponding nutrient profiles updated.


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