DEVELOPMENT OF A FOOD COMPOSITION TABLE TO ANALYZE SENEGALESE FOOD EXPENDITURE DATA.
INTRODUCTIONHousehold Consumption and Expenditure Surveys (HCES) are increasingly used to estimate the potential of food fortification programs [1]. In the absence of nationally representative 24-hour dietary recall or food frequency data, HCES can estimate the apparent consumption of foods that can potentially be fortified or are already fortified [2]. In 2011, the Agence Nationale de la Statistique et de la Demographie collected the Enquete de Suivi de laPauvrete au Senegal survey. A food composition table was needed to use the survey to estimate the potential impact of fortification on apparent nutrient intake in the Senegalese population. As no Senegal food composition table exists, this project aimed to develop one.
MATERIALS AND METHODS
The French-language survey contained 50 foods items; these were translated into English using an internet translation tool. A native French speaker verified the results. Several sources were searched to identify the foods' content of 13 micronutrients: biotin, folate, iodine, iron, niacin, pantothenic acid, riboflavin, thiamin, vitamin A, vitamin B6, vitamin B12, vitamin D, and zinc. Table de Composition des Aliments dAfrique de l'Ouest [3] was the main source, followed by USDA Food Composition Databases [4] and the Frida Fooddata [5]. For foods missing nutrient information, literature reviews were conducted in the Journal of Food Composition and Analysis [6] and Agricola database [7] and books were consulted [8 - 13]. When nutrient information could not be found for the genus and species of interest, these same sources were searched for foods in the same family. For example, goat (Capra aegagrus) and lamb (Ovis aires) are in the same subfamily (Bovidae). If a food item in the same family could not be found, then other shared characteristics were used. For some nutrients, potato values were used for cassava because they are both tubers.
For some food items, the survey collected data on food groups instead of specific foods such as alcoholic beverage. Two steps were followed to identify a suitable specific food to represent a group. Food and Agriculture Organization food balance sheet data from Senegal were used to identify leading foods in a category such as beer for alcoholic beverages [14]. A Senegalese chef was the final arbiter in identifying the most suitable specific food.
Senegal has mandatory fortification of oil, salt and wheat flour and voluntary fortification of bouillon cube. Fortified versions of ten foods were also added to the table. For palm oil, vegetable oil, groundnut oil, soya oil [15], and salt [16], the nutrient values in the Senegal fortification standard were added to the nutrient values of unfortified food to obtain the fortified food's total nutrient values. For example, 9000 ug of iodine must be added per 100 g of fortified salt [16]. Unfortified salt is estimated to have 42 ug of iodine per 100 g. Fortified salt was calculated to contain 9042 ug of iodine per 100 g. For fortified bouillon cube, Maggi bouillon cube served as the source of micronutrient levels [17]. Because bouillon cube is a processed food with no natural counterpart, it was established that non-fortified bouillon cube does not contain any micronutrients. For nutrients that were not included in fortification standards such as iron for salt, the level for the non-fortified version of the product was used for the fortified version as well.
Four foods contain wheat flour, oil, and salt: baguette, croissant, water biscuits, and fried egg sandwich. Fortified and non-fortified versions of these foods were included in the table. To calculate the nutrient content of the fortified version, the country's fortification standards for wheat flour [18], oil [15], and salt [16] were used together with recipes for those four foods (i.e. manual calculation). For example, water biscuits contain 120 g of wheat flour, 14.2 g of vegetable oil, and 2.8 g of salt. Iron values for wheat flour, vegetable oil, and salt were provided by the Table de Composition des Aliments d'Afrique de l'Ouest. Multiplying the iron value from the source by the amount used in the recipe and dividing by 100 yielded the iron value of each ingredient. The final amount of iron (mg/100 g) for water biscuits was calculated by summing the iron value of each ingredient, dividing that by the total grams of recipe ingredients, and multiplying by 100. Emory University's Institutional Review Board determined that this study did not require ethics review because the data are de-identified.
RESULTS AND DISCUSSION
The food composition table contains 13 micronutrients (expressed per 100 g of food) for 60 foods (50 unfortified and 10 fortified) as shown in Table 1. Several limitations were encountered while compiling the table. First, biotin, iodine, and pantothenic acid are not available in the Table de Composition des Aliments d'Afrique de l'Ouest, nor are biotin and iodine included in the USDA Food Composition Databases. Since Frida Fooddata includes these nutrients, it was the main source of the information. Second, for some fortified food products, nutrients values were calculated manually using recipes. It is possible that nutrient values are overestimated as nutrient losses caused by storage, preparation, and cooking were not taken into account. Third, for some foods, it was necessary to use the nutrient value of a food in the same family, but not genus or species. It is possible that these values do not accurately represent the nutrients in the foods of interest. Fourth, for some foods we were unable to find different food composition values and thus the nutrient profile is the same for two foods. Lastly, foods selected to represent a food category may not accurately reflect Senegalese consumption, and the nutrient values extracted from multiple sources may not accurately reflect the nutrient levels of foods as grown or sold in Senegal.
The main strength is that the compiled table allows the analysis of HCES data that otherwise could not be used to estimate food-intake patterns, nutrient-intake patterns, and the potential for fortified foods to improve nutrient intakes for particular sociodemographic groups in Senegal.
CONCLUSION
A food composition table was constructed to analyze Senegal's most recent HCES. It has data on 13 micronutrients for 50 non-fortified and 10 fortified foods. The food composition table is available for any researcher interested in analyzing Senegal's 2011 HCES for apparent nutrient intake.
Acknowledgements
Young Moo Yoo's time was supported by the Food Fortification Initiative. Helena Pachon's time was supported by an agreement between the United States Centers for Disease Control and Prevention (CDC), McKing Consulting Corporation, and Emory University.
Thanks are extended to Julia Merrill for English-French translation, Hillary Chen and Sharon Dorsey for administrative assistance, Ruth Charrondiere and Nicole Dermers for assistance with identifying relevant food composition tables, and Marie-Claude Mendy for helping to identify Senegalese foods and recipes.
Disclaimer
The findings and conclusions of this report are those of the authors and do not necessarily represent the official position of the US Centers for Disease Control and Prevention.
REFERENCES
[1.] Dary O and B Imhoff-Kunsch Measurement of Food Consumption to Inform Food Fortification and Other Nutrition Programs: An Introduction to Methods and Their Application. Food. Nutr. Bull. 2012; 33(3 Suppl): S141-5.
[2.] Bermudez OI, Lividini K, Smitz MF and JL Fiedler Estimating Micronutrient Intakes from Household Consumption and Expenditures Surveys (HCES): An Example from Bangladesh. Food. Nutr. Bull. 2012; 33(3 Suppl):S208-13.
[3.] Barbara S Table de Composition des Aliments d'Afrique de l'Ouest. FAO 2012: Rome.
[4.] United States Department of Agriculture. USDA Food Composition Databases. National Agricultural Library. Version 3.7.1. 2017.
[5.] National Food Institute. Frida Fooddata. Technical University of Denmark. Version 2. 2015.
[6.] Pennington JAT, Bowes ADP and HN Church Bowes & Church's Food Values of Portions Commonly Used. Lippincott, Philadelphia. 1998.
[7.] United States of Department of Agriculture. AGRICOLA. National Agricultural Library. 2006.
[8.] Souci SW, Fachmann W, Kraut H, Scherz H, Kloos G and F Senser Food Composition and Nutrition Tables. J. Appl. Botany. Food. Qual. 2016.
[9.] Pinndal K and W Hjarde Jodindholdet i den danske kost. Husholdningsradet. 1982.
[10.] McCane R and E Widdowson The Composition of Foods, 4th edition. HM Stationery Office, London. 1978.
[11.] James D Nicotinic Acid, Pantothenic Acid and Biotin in Fruits, Vegetable and Nuts. University of Bristol Research Station, 1950: Long Ashton.
[12.] Pennington JAT Food Values of Portions Commonly Used. 17th ed. New York: Harper & Row, 1998.
[13.] Staggs CG, Sealey WM, Mccabe BJ, Teague AM and DM Mock Determination of the Biotin Content of Select Foods Using Accurate and Sensitive HPLC/avidin Binding. J. Food. Compost. Anal. 2004.
[14.] Food and Agriculture Organization of the United Nations. FAO. 2017: Rome
[15.] Traore T Report of Regional Consensus Meeting on Harmonizing Standards and the Regulatory Framework for Food Fortification in ECOWAS Member States, 2013: Accra.
[16.] Le President de la Republique. Decret Rendant Obligatoire l'Iodation du sel. Republique du Senegal. 2000.
[17.] Nestle Nigeria PLC. Nutritional Information of Maggi Seasoning Cubes. 2016: Lagos.
[18.] Le President de la Republique. Soft Wheat Flour Fortified with Iron and Vitamin B9, Specifications. 2013: Senegal.
Yoo YM (1), Atkin RA (2) and H Pachon (3*)
(*) Corresponding author email: helena.pachon@emory.edu
(1) Alumnus, MSPH, Emory University, Rollins School of Public Health, 1518 Clifton Road NE Room 2409, Atlanta, GA 30322, USA
(2) Principal, MBA, Double Beta Consulting 1000 2nd Avenue, Suite 4000, Seattle, WA 98104, USA
(3) Senior Nutrition Scientist, PhD, MPH, Food Fortification Initiative and Research Professor, PhD, MPH, Emory University, Rollins School of Public Health, 1518 Clifton Road NE Room 2409, Atlanta, GA 30322, USA
Yoo YM (1), Atkin RA (2) and H Pachon (3*)
* Corresponding author email: helena.pachon@emory.edu
1 Alumnus, MSPH, Emory University, Rollins School of Public Health, 1518 Clifton Road NE Room 2409, Atlanta, GA 30322, USA
2 Principal, MBA, Double Beta Consulting 1000 2nd Avenue, Suite 4000, Seattle, WA 98104, USA
3 Senior Nutrition Scientist, PhD, MPH, Food Fortification Initiative and Research Professor, PhD, MPH, Emory University, Rollins School of Public Health, 1518 Clifton Road NE Room 2409, Atlanta, GA 30322, USA
Table 1: Food Composition Table (nutrient values are expressed per
100 g)
Classification Food English food Iron (mg) Folate dig)
Number name
(French
name)
Food 9.5 29
Source (3) 1 Millet [3] [3]
(Mil)
Code (4) 01_015 01_015
Food 3.4 30
Source (3) 2 Sorghum [3] [3]
(Sorgho)
Code (4) 01_041 01_041
Food 3.5 26
Source (3) 3 Maize [3] [3]
Code (4) (Mais) 01_006 01_006
Food 8.5 29
Source (3) 4 Fonio [3] [3]
Code (4) (Fonio) 01_001 01_001
Food 5 3.22 14.67
Classification Vit A-RAE Vit B12 Vit D (|ig) Zinc Thiamin
(ng) (ng) (mg) (mg)
Food 0 0 0 1.47 0.30
Source (3) [3] [3] [3] [3] [3]
Code (4) 01_015 01_015 01_015 01_015 01_015
Food 0 0 0 1.97 0.36
Source (3) [3] [3] [3] [3] [3]
Code (4) 01_041 01_041 01_041 01_041 01_041
Food 50 0 0 1.70 0.33
Source (3) [3] [3] [3] [3] [3]
Code (4) 01_006 01_006 01_006 01_006 01_006
Food 0 0 0 1.50 0.25
Source (3) [3] [3] [3] [3] [3]
Code (4) 01_001 01_001 01_001 01_001 01_001
Food 19.06 0.35 0.06 0.69 0.11
Classification Riboflavin Vit B6 (mg) Niacin Iodine (ng)
(mg) (mg)
Food 0.13 0.73 1.7 5
Source (3) [3] [3] [3] [5]
Code (4) 01_015 01_015 01_015 385
Food 0.16 0.25 3.3 0.5
Source (3) [3] [3] [3] ([5]) (2)
Code (4) 01_041 01_041 01_041 59
Food 0.15 0.40 2.2 0.5
Source (3) [3] [3] [3] [5]
Code (4) 01_006 01_006 01_006 31
Food 0.10 0.73 1.7 5
Source (3) [3] [3] [3] ([5]) (2)
Code (4) 01_001 01_001 01_001 385
Food 0.145 0.25 0.58 8.8
Classification Pantothenic Biotin dig)
acid (mg)
Food 0.848 1.9
Source (3) [4] ([5]) (2)
Code (4) 20031 189
Food 0.367 19
Source (3) [4] ([5]) (2)
Code (4) 20067 59
Food 0.54 0.5
Source (3) [5] [5]
Code (4) 31 31
Food 0.848 1.9
Source (3) ([4]) (2) ([5]) (2)
Code (4) 20031 189
Food 0.47 2
Classification Food English food Iron (mg) Folate dig)
Number name
(French
name)
Source (3) Millet CMR (1) CMR (1)
porridge
(Bouillie de
millet)
Code (4) NA NA
Food Imported 0.7 20
whole rice
(Riz entier
importe)
Source (3) [3] [3]
Code (4) 6 01_036 01_036
Food Imported 0.7 20
broken rice
(Riz brise
importe)
Source (3) [3] [3]
Code (4) 7 01_036 01_036
Food 1.7 95
Source (3) 8 Red rice [3] [4]
(Riz local)
Code (4) 01_067 20088
Classification Vit A-RAE Vit B12 Vit D (|ig) Zinc
(ng) (ng) (mg)
Source (3) CMR (1) CMR (1) CMR (1) CMR (1)
Code (4) NA NA NA NA
Food 0 0 0 1.10
Source (3) [3] [3] [3] [3]
Code (4) 01_036 01_036 01_036 01_036
Food 0 0 0 1.10
Source (3) [3] [3] [3] [3]
Code (4) 01_036 01_036 01_036 01_036
Food 0 0 0 5.96
Source (3) [3] [3] [3] [4]
Code (4) 01_067 01_067 01_067 20088
Classification Thiamin Riboflavin Vit B6 (mg) Niacin
(mg) (mg) (mg)
Source (3) CMR (1) CMR (1) CMR (1) CMR (1)
Code (4) NA NA NA NA
Food 0.07 0.03 0.13 0.4
Source (3) [3] [3] [3] [3]
Code (4) 01_036 01_036 01_036 01_036
Food 0.07 0.03 0.13 0.4
Source (3) [3] [3] [3] [3]
Code (4) 01_036 01_036 01_036 01_036
Food 0.06 0.10 0.391 2.0
Source (3) [3] [3] [4] [3]
Code (4) 01_067 01_067 20088 01_067
Classification Iodine (ng) Pantothenic Biotin dig)
acid (mg)
Source (3) CMR (1) CMR (1) [10]
Code (4) NA NA NA
Food 2.2 0.55 3
Source (3) [5] [5] [5]
Code (4) 1252 1252 1252
Food 2.2 0.55 3
Source (3) [5] [5] [5]
Code (4) 1252 1252 1252
Food 4.5 1.074 3
Source (3) ([5]) (2) [4] ([5]) (2)
Code (4) 156 20088 156
Classification Food English food Iron (mg) Folate (dig)
Number name
(French
name)
Food Groundnut 3.91 110
(Arachide
decortiquee)
Source (3) 9 [3] [3]
Code (4) 06_010 06_010
Food Peanut paste 4.0 110
(Pate
d'arachide)
Source (3) 10 [3] [3]
Code (4) 06_026 06_026
Food 11 Groundnut 4.0 110
paste
(Pate
d'arachide)
Source (3) [3] [3]
Code (4) 06_026 06_026
Food 12 Palm oil 0.01 0
(Huiles de
palme)
Source (3) [3] [3]
Code (4) 11_007 11_007
Food 12 Palm oil 0.01 0
(Fortified)
Source (3) [3] [3]
Classification Vit A-RAE Vit B12 Vit D (|ig) Zinc Thiamin
(ng) (ng) (mg) (mg)
Food 0 0 0 2.5 0.87
Source (3) [3] [3] [3] [3] [3]
Code (4) 06_010 06_010 06_010 06_010 06_010
Food 0 0 0 2.0 0.39
Source (3) [3] [3] [3] [3] [3]
Code (4) 06_026 06_026 06_026 06_026 06_026
Food 0 0 0 2.0 0.39
Source (3) [3] [3] [3] [3] [3]
Code (4) 06_026 06_026 06_026 06_026 06_026
Food 0 0 0 0 0
Source (3) [3] [3] [3] [3] [3]
Code (4) 11_007 11_007 11_007 11_007 11_007
Food 1750 0 0 0 0
Source (3) CMR (1) [3] [3] [3] [3]
Classification Riboflavin Vit B6 (mg) Niacin Iodine (ng)
(mg) (mg)
Food 0.14 0.59 15.5 0.5
Source (3) [3] [3] [3] [5]
Code (4) 06_010 06_010 06_010 150
Food 0.14 0.59 15.3 0.5
Source (3) [3] [3] [3] [5]
Code (4) 06_026 06_026 06_026 1162
Food 0.14 0.59 15.3 0.5
Source (3) [3] [3] [3] [5]
Code (4) 06_026 06_026 06_026 1162
Food 0 0 0 0
Source (3) [3] [3] [3] ([5]) (2)
Code (4) 11_007 11_007 11_007 1345
Food 0 0 0 0
Source (3) [3] [3] [3] ([5]) (2)
Classification Pantothenic Biotin dig)
acid (mg)
Food 2.8 34
Source (3) [5] [5]
Code (4) 150 150
Food 1.04 30
Source (3) [5] CMR (1)
Code (4) 1162 NA
Food 1.04 30
Source (3) [5] CMR (1)
Code (4) 1162 NA
Food 0 0
Source (3) [5] ([5]) (2)
Code (4) 1355 1415
Food 0 0
Source (3) [5] ([5]) (2)
Classification Food English food Iron (mg) Folate dig)
Number name
(French
name)
Code (4) 11_010 11_010
Food 13 Vegetable oil 0 0
(Fortified) (Huiles
vegetales)
Source (3) [3] [3]
Code (4) 11_010 11_010
Food 14 Groundnut 0.03 0
oil
(Huiles
d'arachide)
Source (3) [3] [3]
Code (4) 11_003 11_003
Food 14 Groundnut 0.03 0
(Fortified) oil
Source (3) [3] [3]
Code (4) 11_003 11_003
Classification Food English food Vit A-RAE Vit B12
Number name (ng) (ng)
(French
name)
Code (4) 11_010 11_010
Food 13 Vegetable oil 1750 0
(Fortified) (Huiles
vegetales)
Source (3) CMR (1) [3]
Code (4) NA 11_010
Food 14 Groundnut 0 0
oil
(Huiles
d'arachide)
Source (3) [3] [3]
Code (4) 11_003 11_003
Food 14 Groundnut 1750 0
(Fortified) oil
Source (3) CMR (1) [3]
Code (4) NA 11_003
Classification Food English food Vit D (|ig) Zinc
Number name (mg)
(French
name)
Code (4) 11_010 11_010
Food 13 Vegetable oil 0 0
(Fortified) (Huiles
vegetales)
Source (3) [3] [3]
Code (4) 11_010 11_010
Food 14 Groundnut 0 0
oil
(Huiles
d'arachide)
Source (3) [3] [3]
Code (4) 11_003 11_003
Food 14 Groundnut 0 0
(Fortified) oil
Source (3) [3] [3]
Code (4) 11_003 11_003
Classification Food English food Thiamin Riboflavin
Number name (mg) (mg)
(French
name)
Code (4) 11_010 11_010
Food 13 Vegetable oil 0 0
(Fortified) (Huiles
vegetales)
Source (3) [3] [3]
Code (4) 11_010 11_010
Food 14 Groundnut 0 0
oil
(Huiles
d'arachide)
Source (3) [3] [3]
Code (4) 11_003 11_003
Food 14 Groundnut 0 0
(Fortified) oil
Source (3) [3] [3]
Code (4) 11_003 11_003
Classification Food English food Vit B6 (mg) Niacin
Number name (mg)
(French
name)
Code (4) 11_010 11_010
Food 13 Vegetable oil 0 0
(Fortified) (Huiles
vegetales)
Source (3) [3] [3]
Code (4) 11_010 11_010
Food 14 Groundnut 0 0
oil
(Huiles
d'arachide)
Source (3) [3] [3]
Code (4) 11_003 11_003
Food 14 Groundnut 0 0
(Fortified) oil
Source (3) [3] [3]
Code (4) 11_003 11_003
Classification Food English food Iodine (ng) Pantothenic
Number name acid (mg)
(French
name)
Code (4) 1345 04513
Food 13 Vegetable oil 0 0
(Fortified) (Huiles
vegetales)
Source (3) ([5]) (2) [4]
Code (4) 1345 04513
Food 14 Groundnut 0 0
oil
(Huiles
d'arachide)
Source (3) ([5]) (2) [5]
Code (4) 1345 1380
Food 14 Groundnut 0 0
(Fortified) oil
Source (3) ([5]) (2) [5]
Code (4) 1345 1380
Classification Food English food Biotin dig)
Number name
(French
name)
Code (4) NA
Food 13 Vegetable oil 0
(Fortified) (Huiles
vegetales)
Source (3) [10] (2)
Code (4) NA
Food 14 Groundnut 0
oil
(Huiles
d'arachide)
Source (3) ([5]) (2)
Code (4) 1415
Food 14 Groundnut 0
(Fortified) oil
Source (3) ([5]) (2)
Code (4) 1415
Classification Food English food Iron (mg) Folate dig)
Number name
(French
name)
(Huiles
d'arachide)
Food 15 Soya oil 0.1 0
(Huile de
soja)
Source (3) [3] [3]
Code (4) 11_009 11_009
Food 15 Soya oil 0.1 0
(Fortified) (Huile de
soja)
Source (3) [3] [3]
Code (4) 11_009 11_009
Food 16 Tomato 3.0 10
paste
(Concentre
de tomates)
Source (3) [3] [3]
Code (4) 04_066 04_066
Food 17 Cabbage 0.6 48
(Choux)
Source (3) [3] [3]
Code (4) 04_005 04_005
Classification Food English food Vit A-RAE Vit B12
Number name (ng) (ng)
(French
name)
(Huiles
d'arachide)
Food 15 Soya oil 0 0
(Huile de
soja)
Source (3) [3] [3]
Code (4) 11_009 11_009
Food 15 Soya oil 1750 0
(Fortified) (Huile de
soja)
Source (3) CMR (1) [3]
Code (4) NA 11_009
Food 16 Tomato 75.1 0
paste
(Concentre
de tomates)
Source (3) [3] [3]
Code (4) 04_066 04_066
Food 17 Cabbage 8 0
(Choux)
Source (3) [3] [3]
Code (4) 04_005 04_005
Classification Food English food Vit D (|ig) Zinc
Number name (mg)
(French
name)
(Huiles
d'arachide)
Food 15 Soya oil 0 0
(Huile de
soja)
Source (3) [3] [3]
Code (4) 11_009 11_009
Food 15 Soya oil 0 0
(Fortified) (Huile de
soja)
Source (3) [3] [3]
Code (4) 11_009 11_009
Food 16 Tomato 0 0.40
paste
(Concentre
de tomates)
Source (3) [3] [3]
Code (4) 04_066 04_066
Food 17 Cabbage 0 0.20
(Choux)
Source (3) [3] [3]
Code (4) 04_005 04_005
Classification Food English food Thiamin Riboflavin
Number name (mg) (mg)
(French
name)
(Huiles
d'arachide)
Food 15 Soya oil 0 0
(Huile de
soja)
Source (3) [3] [3]
Code (4) 11_009 11_009
Food 15 Soya oil 0 0
(Fortified) (Huile de
soja)
Source (3) [3] [3]
Code (4) 11_009 11_009
Food 16 Tomato 0.06 0.153
paste
(Concentre
de tomates)
Source (3) [3] [3]
Code (4) 04_066 04_066
Food 17 Cabbage 0.05 0.04
(Choux)
Source (3) [3] [3]
Code (4) 04_005 04_005
Classification Food English food Vit B6 (mg) Niacin
Number name (mg)
(French
name)
(Huiles
d'arachide)
Food 15 Soya oil 0 0
(Huile de
soja)
Source (3) [3] [3]
Code (4) 11_009 11_009
Food 15 Soya oil 0 0
(Fortified) (Huile de
soja)
Source (3) [3] [3]
Code (4) 11_009 11_009
Food 16 Tomato 0.216 3.08
paste
(Concentre
de tomates)
Source (3) [3] [3]
Code (4) 04_066 04_066
Food 17 Cabbage 0.10 0.3
(Choux)
Source (3) [3] [3]
Code (4) 04_005 04_005
Classification Food English food Iodine (ng) Pantothenic
Number name acid (mg)
(French
name)
(Huiles
d'arachide)
Food 15 Soya oil 0 0
(Huile de
soja)
Source (3) [5] [5]
Code (4) 1461 1461
Food 15 Soya oil 0 0
(Fortified) (Huile de
soja)
Source (3) [5] [5]
Code (4) 1461 1461
Food 16 Tomato 4.4 0.44
paste
(Concentre
de tomates)
Source (3) [5] [5]
Code (4) 1216 1216
Food 17 Cabbage 0.1 0.324
(Choux)
Source (3) [5] [5]
Code (4) 44 44
Classification Food English food Biotin dig)
Number name
(French
name)
(Huiles
d'arachide)
Food 15 Soya oil 0
(Huile de
soja)
Source (3) [5]
Code (4) 1461
Food 15 Soya oil 0
(Fortified) (Huile de
soja)
Source (3) [5]
Code (4) 1461
Food 16 Tomato 3
paste
(Concentre
de tomates)
Source (3) [5]
Code (4) 1216
Food 17 Cabbage 0.1
(Choux)
Source (3) [5]
Code (4) 44
Classification Food English food Iron (mg) Folate dig)
Number name
(French
name)
Food 18 Tomato 0.6 21
(Tomates)
Source (3) [3] [3]
Code (4) 04_021 04_021
Food 19 Onion 0.3 16
(Oignons)
Source (3) [3] [3]
Code (4) 04_018 04_018
Food 20 Dried 7.3 417
cowpea
(Niebe sec)
Source (3) [3] [3]
Code (4) 03_004 03_004
Food 21 Cassava 0.7 24
(Manioc
frais)
Source (3) [3] [3]
Code (4) 02_001 02_001
Food 22 Carrot 0.7 31
(Carotte)
Source (3) [3] [3]
Code (4) 04_006 04_006
Classification Food English food Vit A-RAE Vit B12
Number name (ng) (ng)
(French
name)
Food 18 Tomato 52 0
(Tomates)
Source (3) [3] [3]
Code (4) 04_021 04_021
Food 19 Onion 0 0
(Oignons)
Source (3) [3] [3]
Code (4) 04_018 04_018
Food 20 Dried 3 0
cowpea
(Niebe sec)
Source (3) [3] [3]
Code (4) 03_004 03_004
Food 21 Cassava 1.25 0
(Manioc
frais)
Source (3) [3] [3]
Code (4) 02_001 02_001
Food 22 Carrot 713 0
(Carotte)
Source (3) [3] [3]
Code (4) 04_006 04_006
Classification Food English food Vit D (|ig) Zinc
Number name (mg)
(French
name)
Food 18 Tomato 0 0.70
(Tomates)
Source (3) [3] [3]
Code (4) 04_021 04_021
Food 19 Onion 0 0.26
(Oignons)
Source (3) [3] [3]
Code (4) 04_018 04_018
Food 20 Dried 0 4.61
cowpea
(Niebe sec)
Source (3) [3] [3]
Code (4) 03_004 03_004
Food 21 Cassava 0 0.34
(Manioc
frais)
Source (3) [3] [3]
Code (4) 02_001 02_001
Food 22 Carrot 0 0.26
(Carotte)
Source (3) [3] [3]
Code (4) 04_006 04_006
Classification Food English food Thiamin Riboflavin
Number name (mg) (mg)
(French
name)
Food 18 Tomato 0.06 0.04
(Tomates)
Source (3) [3] [3]
Code (4) 04_021 04_021
Food 19 Onion 0.05 0.04
(Oignons)
Source (3) [3] [3]
Code (4) 04_018 04_018
Food 20 Dried 0.71 0.15
cowpea
(Niebe sec)
Source (3) [3] [3]
Code (4) 03_004 03_004
Food 21 Cassava 0.04 0.05
(Manioc
frais)
Source (3) [3] [3]
Code (4) 02_001 02_001
Food 22 Carrot 0.06 0.05
(Carotte)
Source (3) [3] [3]
Code (4) 04_006 04_006
Classification Food English food Vit B6 (mg) Niacin
Number name (mg)
(French
name)
Food 18 Tomato 0.09 0.6
(Tomates)
Source (3) [3] [3]
Code (4) 04_021 04_021
Food 19 Onion 0.10 0.2
(Oignons)
Source (3) [3] [3]
Code (4) 04_018 04_018
Food 20 Dried 0.36 3.1
cowpea
(Niebe sec)
Source (3) [3] [3]
Code (4) 03_004 03_004
Food 21 Cassava 0.088 0.677
(Manioc
frais)
Source (3) [3] [3]
Code (4) 02_001 02_001
Food 22 Carrot 0.23 0.7
(Carotte)
Source (3) [3] [3]
Code (4) 04_006 04_006
Classification Food English food Iodine (ng) Pantothenic
Number name acid (mg)
(French
name)
Food 18 Tomato 0.2 0.33
(Tomates)
Source (3) [5] [5]
Code (4) 52 52
Food 19 Onion 0.9 0.13
(Oignons)
Source (3) [5] [5]
Code (4) 716 716
Food 20 Dried 0.5 2
cowpea
(Niebe sec)
Source (3) [5] [5]
Code (4) 592 592
Food 21 Cassava 1.2 0.107
(Manioc
frais)
Source (3) ([5]) (2) [5]
Code (4) 4 939
Food 22 Carrot 3 0.28
(Carotte)
Source (3) [5] [5]
Code (4) 24 24
Classification Food English food Biotin dig)
Number name
(French
name)
Food 18 Tomato 1.5
(Tomates)
Source (3) [5]
Code (4) 52
Food 19 Onion 0.9
(Oignons)
Source (3) [5]
Code (4) 716
Food 20 Dried 0.5
cowpea
(Niebe sec)
Source (3) [5]
Code (4) 592
Food 21 Cassava 0.47
(Manioc
frais)
Source (3) ([5]) (2)
Code (4) 4
Food 22 Carrot 3.4
(Carotte)
Source (3) [5]
Code (4) 24
Classification Food English food Iron (mg) Folate dig)
Number name
(French
name)
Food 23 Bouillon 0.0 0.0
cube
(Bouillon)
Source (3) NA NA
Code (4) NA NA
Food 23 Bouillon 63.0 32
(Fortified) cube
(Bouillon)
Source (3) Reed [3]
Code (4) NA 13_008
Food 24 Mango 0.6 21
(Mangue)
Source (3) [3] [3]
Code (4) 05_037 05_037
Food 25 Fried egg 1.65 63.83
sandwich
(Sandwich
aux oeufs
frits)
Source (3) CMR (1) CMR (1)
Code (4) NA NA
Food 25 4.50 284.44
Classification Vit A-RAE Vit B12 Vit D (|ig) Zinc
(ng) (ng) (mg)
Food 0.0 0.0 0.0 0.0
Source (3) NA NA NA NA
Code (4) NA NA NA NA
Food 0 1 0 0.21
Source (3) [3] [3] [3] [3]
Code (4) 13_008 13_008 13_008 13_008
Food 59 0 0 0.10
Source (3) [3] [3] [3] [3]
Code (4) 05_037 05_037 05_037 05_037
Food 54.76 0.30 0.71 1.45
Source (3) CMR (1) CMR (1) CMR (1) CMR
Code (4) NA NA NA NA
Food 100.18 0.30 0.71 1.45
Classification Thiamin Riboflavin Vit B6 (mg) Niacin
(mg) (mg) (mg)
Food 0.0 0.0 0.0 0.0
Source (3) NA NA NA NA
Code (4) NA NA NA NA
Food 0.20 0.21 1.00 3.3
Source (3) [3] [3] [3] [3]
Code (4) 13_008 13_008 13_008 13_008
Food 0.04 0.03 0.09 0.3
Source (3) [3] [3] [3] [3]
Code (4) 05_037 05_037 05_037 05_037
Food 0.19 0.23 0.19 0.96
Source (3) CMR (1) CMR (1) CMR (1) CMR (1)
Code (4) NA NA NA NA
Food 0.19 0.23 0.19 0.96
Classification Iodine (ng) Pantothenic Biotin dig)
acid (mg)
Food 0.0 0.0 0.0
Source (3) NA NA NA
Code (4) NA NA NA
Food 2800 0 0
Source (3) Reed [5] [5]
Code (4) NA 1253 1253
Food 0.32 0.16 0
Source (3) [5] [5] [11]
Code (4) 545 545 NA
Food 10.80 0.98 10.46
Source (3) CMR (1) CMR (1) CMR (1)
Code (4) NA NA NA
Food 99.41 0.98 10.46
Classification Food English food Iron (mg) Folate dig)
Number name
(French
name)
Source (3) (Fortified) Fried egg CMR (1) CMR (1)
sandwich
(Sandwich
aux oeufs
frits)
Code (4) NA NA
Food 26 Salt 1.2 0
(Sel)
Source (3) [3] [3]
Code (4) 13_015 13_015
Food 26 Salt 1.2 0
(Fortified) (Sel)
Source (3) [3] [3]
Code (4) 13_015 13_015
Food 27 Herring 1.3 1.10
(Hareng)
Source (3) [3] [4]
Code (4) 9_041 15039
Food 28 1.11 8
Classification Vit A-RAE Vit B12 Vit D (|ig) Zinc
(ng) (ng) (mg)
Source (3) CMR (1) CMR (1) CMR (1) CMR (1)
Code (4) NA NA NA NA
Food 0 0 0 0.10
Source (3) [3] [3] [3] [3]
Code (4) 13_015 13_015 13_015 13_015
Food 0 0 0 0.10
Source (3) [3] [3] [3] [3]
Code (4) 13_015 13_015 13_015 13_015
Food 28 13.7 4.2 0.99
Source (3) [4] [4] [4] [4]
Code (4) 15039 15039 15039 15039
Food 28.8 2.39 10.71 0.44
Classification Thiamin Riboflavin Vit B6 (mg) Niacin
(mg) (mg) (mg)
Source (3) CMR (1) CMR (1) CMR (1) CMR (1)
Code (4) NA NA NA NA
Food 0.00 0.00 0.00 0.0
Source (3) [3] [3] [3] [3]
Code (4) 13_015 13_015 13_015 13_015
Food 0.00 0.00 0.00 0.0
Source (3) [3] [3] [3] [3]
Code (4) 13_015 13_015 13_015 13_015
Food 0.092 0.23 0.302 3.2
Source (3) [4] [4] [4] [4]
Code (4) 15039 15039 15039 15039
Food 0.227 0.060 0.260 1.560
Classification Iodine (ng) Pantothenic Biotin dig)
acid (mg)
Source (3) CMR (1) CMR (1) CMR (1)
Code (4) NA NA NA
Food 42 0 0
Source (3) [5] [5] [5]
Code (4) 556 556 556
Food 9042 0 0
Source (3) CMR [5] [5]
Code (4) NA 556 556
Food 26.5 0.615 6.4
Source (3) [5] [5] [5]
Code (4) 48 48 48
Food 0.92 2.51 8.82
Classification Food English food Iron (mg) Folate dig) Vit A-RAE
Number name (ng)
(French
name)
Source (3) Smoked CMR (1) CMR (1) CMR (1)
catfish
(Poisson-caht
fume)
Code (4) NA NA NA
Food 29 Dried 4.10 11 39
whitefish
(Coregone
sechee)
Source (3) [4] [4] [4]
Code (4) 35165 35165 35165
Food 30 Beef 2.9 5.5 16
(Viande de
boeuf)
Source (3) [3] [3] [3]
Code (4) 07_002 07_002 07_002
Food 31 Goat 2.4 5 0
(Chevre)
Source (3) [3] [3] [3]
Code (4) 07_046 07_046 07_046
Food 32 Lamb 2.1 2 10
Classification Food English food Vit B12 Vit D (|ig) Zinc
Number name (ng) (mg)
(French
name)
Source (3) Smoked CMR (1) CMR (1) CMR (1)
catfish
(Poisson-caht
fume)
Code (4) NA NA NA
Food 29 Dried 18.40 (0) 5.00
whitefish
(Coregone
sechee)
Source (3) [4] [5] [4]
Code (4) 35165 948 35165
Food 30 Beef 1.1 0.6 3.4
(Viande de
boeuf)
Source (3) [3] [3] [3]
Code (4) 07_002 07_002 07_002
Food 31 Goat 1.1 (0.278) 3.45
(Chevre)
Source (3) [3] [3] [3]
Code (4) 07_046 07_004 07_046
Food 32 Lamb 2.9 0.278 3.33
Classification Food English food Thiamin Riboflavin Vit B6
Number name (mg) (mg) (mg)
(French
name)
Source (3) Smoked [4] CMR (1) CMR (1)
catfish
(Poisson-caht
fume)
Code (4) 15233 NA NA
Food 29 Dried 0.053 0.438 0.37
whitefish
(Coregone
sechee)
Source (3) [4] [4] [4]
Code (4) 35165 35165 35165
Food 30 Beef 0.06 0.28 0.32
(Viande de
boeuf)
Source (3) [3] [3] [3]
Code (4) 07_002 07_002 07_002
Food 31 Goat 0.18 0.29 0.40
(Chevre)
Source (3) [3] [3] [3]
Code (4) 07_046 07_046 07_046
Food 32 Lamb 0.13 0.19 0.40
Classification Food English food Niacin Iodine (ng)
Number name (mg)
(French
name)
Source (3) Smoked CMR (1) CMR (1)
catfish
(Poisson-caht
fume)
Code (4) NA NA
Food 29 Dried 11.200 230
whitefish
(Coregone
sechee)
Source (3) [4] ([5]) (2)
Code (4) 35165 948
Food 30 Beef 5.6 1
(Viande de
boeuf)
Source (3) [3] [5]
Code (4) 07_002 1053
Food 31 Goat 6.1 0.7
(Chevre)
Source (3) [3] ([5]) (2)
Code (4) 07_046 71
Food 32 Lamb 3.5 0.7
Classification Food English food Pantothenic Biotin dig)
Number name acid (mg)
(French
name)
Source (3) Smoked CMR (1) CMR (1)
catfish
(Poisson-caht
fume)
Code (4) NA NA
Food 29 Dried 2.57 0
whitefish
(Coregone
sechee)
Source (3) [4] ([5]) (2)
Code (4) 35165 948
Food 30 Beef 0.47 0
(Viande de
boeuf)
Source (3) [5] [5]
Code (4) 1053 1053
Food 31 Goat 0.55 1
(Chevre)
Source (3) ([5]) (2) ([5]) (2)
Code (4) 71 71
Food 32 Lamb 0.55 1
Classification Food English food Iron (mg) Folate Vit A-RAE
Number name ([micro]g) ([micro]g)
(French
name)
Source (3) (Agneau) [3] [3] [3]
Code (4) 07_004 07_004 07_004
Food 33 Pork 1.4 2 0
(Porc)
Source (3) [3] [3] [3]
Code (4) 07_006 07_006 07_006
Food 34 Chicken 1.31 30 232
(Poulet)
Source (3) [4] [4] [4]
Code (4) 05001 05001 05001
Food 35 Sugar 0.05 0 0
(Sucre)
Source (3) [3] [3] [3]
Code (4) 13_002 13_002 13_002
Food 36 Sugar 0.05 0 0
(Sucre)
Source (3) [3] [3] [3]
Code (4) 13_002 13_002 13_002
Food 37 Coffee bean 4.10 22.00 0.50
Classification Vit B12 Vit D Zinc Thiamin
([micro]g) ([micro]g) (mg) (mg)
Source (3) [3] [3] [3] [3]
Code (4) 07_004 07_004 07_004 07_004
Food 0.8 0.7 3.60 0.72
Source (3) [3] [3] [3] [3]
Code (4) 07_006 07_006 07_006 07_006
Food 1.11 0.2 1.48 0.061
Source (3) [4] [4] [4] [4]
Code (4) 05001 05001 05001 05001
Food 0 0 0.01 0
Source (3) [3] [3] [3] [3]
Code (4) 13_002 13_002 13_002 13_002
Food 0 0 0.01 0
Source (3) [3] [3] [3] [3]
Code (4) 13_002 13_002 13_002 13_002
Food 0.00 0.00 0.79 0.07
Classification Riboflavin Vit B6 (mg) Niacin Iodine
(mg) (mg) ([micro]g)
Source (3) [3] [3] [3] [5]
Code (4) 07_004 07_004 07_004 71
Food 0.22 0.32 3.8 1
Source (3) [3] [3] [3] [5]
Code (4) 07_006 07_006 07_006 1112
Food 0.186 0.34 6.6 0.9
Source (3) [4] [4] [4] [5]
Code (4) 05001 05001 05001 1037
Food 0.02 0 0 0
Source (3) [3] [3] [3] [5]
Code (4) 13_002 13_002 13_002 876
Food 0.02 0 0 0
Source (3) [3] [3] [3] [5]
Code (4) 13_002 13_002 13_002 876
Food 0.20 0.00 15.00 0.5
Classification Pantothenic Biotin
acid (mg) ([micro]g)
Source (3) [5] [5]
Code (4) 71 71
Food 0.6 2.6
Source (3) [5] [5]
Code (4) 1112 1112
Food 0.885 2
Source (3) [5] [5]
Code (4) 1037 1037
Food 0 0
Source (3) [5] [5]
Code (4) 77 77
Food 0 0
Source (3) [5] [5]
Code (4) 77 77
Food 0.23 0.14
Classification Food English food Iron (mg) Folate
Number name ([micro]g)
(French
name)
Source (3) (Cafe en [5] [5]
Code (4) grains) 1075 1075
Food Instant 4.4 2
Source (3) 38 coffee [3] [3]
Code (4) (Cafe moulu) 12_005 12_005
Food 0.00 0
Source (3) 39 Green tea [4] [4]
Code (4) (The vert) 14261 14261
Food Hibiscus tea 0.08 1.00
Source (3) 40 (The a [4] [4]
Code (4) l'hibiscus) 14649 14649
Food 0.00 0
Source (3) 41 Coca-cola [4] [4]
Code (4) (Coca-cola) 45130960 45130960
Food 42 1.07 (3)
Classification Vit A-RAE Vit B12 Vit D Zinc
([micro]g) ([micro]g) ([micro]g) (mg)
Source (3) [5] [5] [5] [5]
Code (4) 1075 1075 1075 1075
Food 0 0 0 0.73
Source (3) [3] [3] [3] [3]
Code (4) 12_005 12_005 12_005 12_005
Food 0 0 0 0.01
Source (3) [4] [4] [4] [4]
Code (4) 14261 14261 14261 14261
Food 0.00 0.00 0.00 0.04
Source (3) [4] [4] [4] [4]
Code (4) 14649 14649 14649 14649
Food 0 0 0 0.013
Source (3) [4] [4] [4] [4]
Code (4) 45130960 45130960 45130960 45130960
Food 1.16 0.00 0.00 0.70
Classification Thiamin Riboflavin Vit B6 (mg) Niacin
(mg) (mg) (mg)
Source (3) [5] [5] [5] [5]
Code (4) 1075 1075 1075 1075
Food 0.02 0.08 0.03 28.2
Source (3) [3] [3] [3] [3]
Code (4) 12_005 12_005 12_005 12_005
Food 0.00 0.00 0.00 0.0
Source (3) [4] [4] [4] [4]
Code (4) 14261 14261 14261 14261
Food 0.00 0.00 0.00 0.04
Source (3) [4] [4] [4] [4]
Code (4) 14649 14649 14649 14649
Food 0.00 0.00 0.00 0.0
Source (3) [4] [4] [4] [4]
Code (4) 45130960 45130960 45130960 45130960
Food 0.07 0.01 0.003 0.41
Classification Iodine Pantothenic Biotin
([micro]g) acid (mg) ([micro]g)
Source (3) [5] [5] ([13]) (2)
Code (4) 1075 1075 NA
Food 0.5 0.4 0.14
Source (3) [5] [5] [13]) (2)
Code (4) 720 720 NA
Food 0.22 0 0.14
Source (3) [5] [5] ([13]) (2)
Code (4) 115 115 NA
Food 2 0 0.14
Source (3) [12] [4] ([13]) (2)
Code (4) NA 14649 NA
Food 0.9 0 0
Source (3) [9] [10] [10]
Code (4) NA 878 878
Food 1.3 0.12 1
Classification Food English food Iron (mg) Folate
Number name ([micro]g)
(French
name)
Source (3) Baobab fruit CMR (1) [5]
juice
Code (4) (Jus de fruit NA 191
de baobab)
Food 0.1 5
Source (3) 43 Beer [3] [3]
Code (4) (Biere) 12_001 12_001
Food 2.20 83.75
Source (3) 44 Baguette CMR (1) CMR (1)
Code (4) (Baguette) NA NA
Food 7.45 455.53
Source (3) 44 Baguette CMR (1) CMR (1)
Code (4) (Fortified) (Baguette) NA NA
Food Croissant 1.63 57.6
Source (3) 45 (Croissant) CMR (1) CMR (1)
Code (4) NA NA
Food 5.38 321.3
Source (3) 45 Croissant CMR (1) CMR (1)
(Croissant)
Classification Vit A-RAE Vit B12 Vit D Zinc
([micro]g) ([micro]g) ([micro]g) (mg)
Source (3) CMR (1) CMR (1) CMR (1) CMR (1)
Code (4) NA NA NA NA
Food 0 0.02 0 0.01
Source (3) [3] [3] [3] [3]
Code (4) 12_001 12_001 12_001 12_001
Food 22.29 0.11 0.31 1.82
Source (3) CMR (1) CMR (1) CMR (1) CMR (1)
Code (4) NA NA NA NA
Food 22.29 0.11 0.31 1.82
Source (3) CMR (1) CMR (1) CMR (1) CMR (1)
Code (4) NA NA NA NA
Food 227.9 0.23 0.38 1.36
Source (3) CMR (1) CMR (1) CMR (1) CMR (1)
Code (4) NA NA NA NA
Food 330.6 0.23 0.38 1.36
Source (3) CMR (1) CMR (1) CMR (1) CMR (1)
Classification Thiamin Riboflavin Vit B6 (mg) Niacin
(mg) (mg) (mg)
Source (3) CMR (1) CMR (1) CMR (1) CMR (1)
Code (4) NA NA NA NA
Food 0.01 0.03 0.07 0.7
Source (3) [4] [3] [3] [3]
Code (4) 14006 12_001 12_001 12_001
Food 0.29 0.17 0.220 1.54
Source (3) CMR (1) CMR (1) CMR (1) CMR (1)
Code (4) NA NA NA NA
Food 0.29 0.17 0.220 1.54
Source (3) CMR (1) CMR (1) CMR (1) CMR (1)
Code (4) NA NA NA NA
Food 0.210 0.170 0.160 1.150
Source (3) CMR (1) CMR (1) CMR (1) CMR (1)
Code (4) NA NA NA NA
Food 0.210 0.170 0.160 1.150
Source (3) CMR (1) CMR (1) CMR (1) CMR (1)
Classification Iodine Pantothenic Biotin
([micro]g) acid (mg) ([micro]g)
Source (3) ([5]) (2) ([10]) (2) ([10]) (2)
Code (4) 191 879 879
Food 4.1 0.065 0.5
Source (3) [5] [5] [5]
Code (4) 198 198 224
Food 6.69 0.87 7.12
Source (3) CMR (1) CMR (1) CMR (1)
Code (4) NA NA NA
Food 156.01 0.87 7.12
Source (3) CMR (1) CMR (1) CMR (1)
Code (4) NA NA NA
Food 5.8 0.57 3.62
Source (3) CMR (1) CMR (1) CMR (1)
Code (4) NA NA NA
Food 111.69 0.57 3.62
Source (3) CMR (1) CMR (1) CMR (1)
Classification Food English food Iron (mg) Folate
Number name ([micro]g)
(French
name)
Code (4) NA NA
Food 5.38 321.3
Source (3) 45 Croissant CMR (1) CMR (1)
Code (4) (Fortified) (Croissant) NA NA
Food 1.78 21.02
Source (3) 46 Water biscuit CMR (1) CMR (1)
Code (4) (Craquelin) NA NA
Food 7.03 393.18
Source (3) 46F Water biscuit CMR (1) CMR (1)
Code (4) (Craquelin) NA NA
Food 0.10 12
Source (3) 47 Yoghurt [3] [3]
Code (4) (Yaourt) 10_005 10_005
Food 0.7 39
Source (3) 48 powder milk [3] [3]
Classification Vit A-RAE Vit B12 Vit D Zinc
([micro]g) ([micro]g) ([micro]g) (mg)
Code (4) NA NA NA NA
Food 330.6 0.23 0.38 1.36
Source (3) CMR (1) CMR (1) CMR (1) CMR (1)
Code (4) NA NA NA NA
Food 0.00 0.00 0.00 1.58
Source (3) CMR (1) CMR (1) CMR (1) CMR (1)
Code (4) NA NA NA NA
Food 36.33 0.00 0.00 1.58
Source (3) CMR (1) CMR (1) CMR (1) CMR (1)
Code (4) NA NA NA NA
Food 30.0 0.3 0.1 0.58
Source (3) [3] [3] [3] [3]
Code (4) 10_005 10_005 10_005 10_005
Food 228 3.3 1.2 3.51
Source (3) [3] [3] [3] [3]
Classification Thiamin Riboflavin Vit B6 (mg) Niacin
(mg) (mg) (mg)
Code (4) NA NA NA NA
Food 0.210 0.170 0.160 1.150
Source (3) CMR (1) CMR (1) CMR (1) CMR (1)
Code (4) NA NA NA NA
Food 0.250 0.090 0.180 1.050
Source (3) CMR (1) CMR (1) CMR (1) CMR (1)
Code (4) NA NA NA NA
Food 0.250 0.090 0.180 1.050
Source (3) CMR (1) CMR (1) CMR (1) CMR (1)
Code (4) NA NA NA NA
Food 0.04 0.20 0.040 0.1
Source (3) [3] [3] [3] [3]
Code (4) 10_005 10_005 10_005 10_005
Food 0.30 1.32 0.25 0.71
Source (3) [3] [3] [3] [3]
Classification Iodine Pantothenic Biotin
([micro]g) acid (mg) ([micro]g)
Code (4) NA NA NA
Food 111.69 0.57 3.62
Source (3) CMR (1) CMR (1) CMR (1)
Code (4) NA NA NA
Food 2.54 0.44 1.66
Source (3) CMR (1) CMR (1) CMR (1)
Code (4) NA NA NA
Food 189.39 0.44 1.66
Source (3) CMR (1) CMR (1) CMR (1)
Code (4) NA NA NA
Food 12 0.28 1.8
Source (3) [5] [5] [5]
Code (4) 12 12 12
Food 115 3.6 10
Source (3) [5] [5] [5]
Classification Food English food Iron (mg) Folate
Number name ([micro]g)
(French
name)
Code (4) (Lait en 10_002 10_002
poudre)
Food 0.05 10
Source (3) 49 Milk [3] [3]
Code (4) (Lait) 10_001 10_001
Food Gruyere 0.17 10
Source (3) 50 cheese [4] [4]
Code (4) (Gruyere) 01023 01023
Classification Vit A-RAE Vit B12 Vit D Zinc
([micro]g) ([micro]g) ([micro]g) (mg)
Code (4) 10_002 10_002 10_002 10_002
Food 33.0 0.6 0.1 0.39
Source (3) [3] [3] [3] [3]
Code (4) 10_001 10_001 10_001 10_001
Food 271 1.6 0.6 3.90
Source (3) [4] [4] [4] [4]
Code (4) 01023 01023 01023 01023
Classification Thiamin Riboflavin Vit B6 (mg) Niacin
(mg) (mg) (mg)
Code (4) 10_002 10_002 10_002 10_002
Food 0.038 0.180 0.05 0.090
Source (3) [3] [3] [3] [3]
Code (4) 10_001 10_001 10_001 10_001
Food 0.06 0.279 0.081 0.106
Source (3) [4] [4] [4] [4]
Code (4) 01023 01023 01023 01023
Classification Iodine Pantothenic Biotin
([micro]g) acid (mg) ([micro]g)
Code (4) 511 511 511
Food 10.7 0.356 1.56
Source (3) [5] [5] [5]
Code (4) 6 6 6
Food 10.4 0.3 1.7
Source (3) [5] [5] [5]
Code (4) 341 341 341
(1) CMR: Calculation using the mixed recipe calculation system; NA: not
applicable; RAE: Retinol Activity Equivalents.
(2) (): Figures in parentheses are estimates taken from related foods.
(3) Source: Resource provides food micronutrient information.
(4) Code: Within that source, codes are assigned to each food item
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| Title Annotation: | Short Communication |
|---|---|
| Author: | Yoo, Young Moo; Atkin R.A.; Pachon, H. |
| Publication: | African Journal of Food, Agriculture, Nutrition and Development |
| Geographic Code: | 6SENE |
| Date: | Mar 1, 2019 |
| Words: | 8013 |
| Previous Article: | Influenced for life--the Norm Borlaug effect. |
| Next Article: | IODINE STATUS AND SOURCES OF DIETARY IODINE INTAKE IN KENYAN WOMEN AND CHILDREN. |
| Topics: | |