Components
The food record contains a list of 99 components arranged into six groups. Number of covered components within a food group is variable in relation to available data sources. Data collection is conducted preferentially for components required by legislation (marked with *in the table below) and nutrients monitored in previous versions food composition tables available in the Czech Republic.
| Proximates | Vitamins |
| Energy (kJ, kcal)* | Vitamin A (RE) |
| Protein (g)* | Vitamin E (ATE) |
| Fat (g)* | Vitamin B1 - thiamin (mg) |
| Carbohydrate, available (g)* | Vitamin B2 - riboflavin |
| Fibre (g) | Vitamin C (mg) |
| Ashl (g) | Minerals |
| Water (g) | Sodium (mg) |
| Ethanol (g) | Magnesium (mg) |
| Sugars (g)* | Phosphorus (mg) |
| Fatty acids and cholesterol | Potassium(mg) |
| Saturated FA (g)* | Calcium (mg) |
| Monounsaturated FA (g) | Iron (g) |
| Polyunsaturated FA (g) | Salt (g)* |
| Trans FA (g) | |
| Cholesterol (mg) | |
Data are also collected for so called contributing values (e.g. individual fatty acids for calculation of fractions of fatty acids).
Data are also reported for other components available primarily in original Czech sources (e.g. amino acids).
Priority components /nutrients in the Czech food composition database are characterized below. EuroFIR component identifiers are given in square brackets.
Energy [ENERC]
Energy value (in kJ or kcal) is calculated based on the following factors for 1 g of food.
| Nutrients [EuroFIR ID] | kJ | kcal |
|---|---|---|
| Carbohydrates, available, with exception of polyols [CHO – POLY] | 17 | 4 |
| Polyols [POLY] | 10 | 2,4 |
| Proteins [PROT] | 17 | 4 |
| Fats, triacylglycerols [FAT] | 37 | 9 |
| Alcohol [ALC] | 29 | 7 |
| Organic acids [OA] | 13 | 3 |
| Food fibre [FIBT] | 8 | 2 |
Energy values are given in kJ or kcal in 100g/ edible part. The reference code for energy value is 00012 (calculation based on internal algorithms of the database).
Remark: Values for organic acids [OA] are given only for a very limited number of foods. Data for polyols [POLY] are not available in this version.
Proteins [PROT]
Values of protein content are based on total nitrogen [NT] content multiplied by the by a nitrogen-to-protein conversion factor (NCF), which depends on the protein composition and therefore depends on a specific factor for each food. NCF used are given in the following table (unless otherwise specified in the food record).
| Food | Factor | Food | Factor |
|---|---|---|---|
| Animal foods | Plant foods | ||
| Wheat | Meat and fish | 6.25 | |
| Whole kernel | 5.83 | Milk and milk products | 6.38 |
| Bran | 6.31 | Eggs | 6.25 |
| Embryo | 5.80 | Gelatine | 5.55 |
| Endosperm | 5.70 | ||
| Rice and rice flour | 5.95 | ||
| Rye and rye flour | 5.83 | ||
| Barley and barley flour | 5.83 | ||
| Oats | 5.83 | ||
| Millet | 6.31 | ||
| Corn (maize) | 6.25 | ||
| Soy | 5.71 | ||
| Beans | 6.25 | ||
| Nuts | Other foods, including multicomponent foods | 6.25 | |
| Almond | 5.18 | ||
| Groundnut and Brazil | 5.46 | ||
| Others | 5.30 | ||
| Oilseeds | 5.30 |
*Jones, D.B.: Factors for Converting Percentages of Nitrogen in Foods and Feeds into Percentages of Protein. United States Department of Agriculture, Circular No. 183. Slightly revised edition 1941 (Original version 1931). http://www.foodcomp.dk/download/Jones_1941%20nitrogen-protein%20conversion%20cir183.pdf
The specific factor can be different from the factor 6.25 required by the Czech legislation (Directive No. 450/2004, its amendment No. 330/2009). Protein values calculated on the basis total nitrogen content are indicated by reference code 00012.
Value of NCF is given in the food record, e.g. NCF: 6.25. In protein values borrowed from other food composition tables, reference of the source is given. In the case of missing values for total nitrogen in data sources, its value is recalculated using NCF available in the source. The procedure is indicated by the reference code 00012.
Vales of protein and total nitrogen content are expressed in g / 100 g of edible portion of food.
Amino acid content is given for selected foods in mg per 100 g of edible portion of food.
Fats / lipids [FAT]
Values for total fat/ lipid content are expressed in g per 100 g of edible portion. Similarly to Danish on-line database a so called fatty acid conversion factor – FACF is given in a food record. This factor is used for calculation from total fat to fatty acid: Total fatty acid = FACF * total fat.
| Food | Factor | Food | Factor |
|---|---|---|---|
| Animal foods | Plant foods | ||
| Milk and milk products | 0.945 | Wheat, barley, rye | |
| Eggs | 0.830 | Whole kernels | 0.72 |
| Beef and lamb meat | Flour | 0.67 | |
| lean | 0.916 | Bran | 0.82 |
| fat | 0.953 | Oats, whole kernels | 0.94 |
| Pork | Rice | 0.85 | |
| lean | 0.910 | Fats and oils | |
| fat | 0.953 | all except coconut oil | 0.956 |
| Poultry | 0.945 | Coconut oil | 0.942 |
| Offal | Vegetables and fruits | 0.800 | |
| Hearts | 0.789 | Avocado | 0.956 |
| Kidneys | 0.747 | Nuts | 0.956 |
| Liver | 0.741 | ||
| Fish | |||
| Lean | 0.700 | ||
| Fat | 0.900 |
* For more information about use of FACF see : Greenfield, H., Southgate, D. A. T., Food composition Data: Production, Management and Use 2. vyd. Rome : FAO, 2003. pp. 223-224. ISBN 92-5-104949-1.
In the first stages of the project collection of data for linoleic acid content [F18:2CN6] was provided. Data for other fatty acids have been collected in the following stages based on data generated by direct analyses or literature data. Values for fractions of fatty acids are calculated on the basis of fatty acids contributing to the corresponding fatty acid fraction. Calculated values are referred by the reference code 00012 indicating calculation procedures within the database system.
Remark: For values obtained by calculation using FACF or based on fatty acid profile in milk or milk products (values from source ID 00034, calculation method according to the Danish procedure) the reference code 00012 is assigned.
Vales for fatty acids content are expressed in g per 100 g edible portion.
In the food record, abbreviated name of fatty acids is presented. Names of fatty acids are given in the following table:
| Fatty acid | Name in the food record | EuroFIR ID | Trivial name |
|---|---|---|---|
| Saturated | |||
| Butanoic | C 4:0 | F4:0 | Butyric |
| Hexanoic | C 6:0 | F6:0 | Capronic |
| Octanoic | C 8:0 | F8:0 | Caprylic |
| Decanoic | C 10:0 | F10:0 | Capric |
| Dodecanoic | C 12:0 | F12:0 | Lauric |
| Tetradecanoic | C 14:0 | F14:0 | Myristic |
| Pentadecanoic | C 15:0 | F15:0 | |
| Hexadecanoic | C 16:0 | F16:0 | Palmitic |
| Heptadecanoic | C 17:0 | F17:0 | |
| Oktadecanoic | C 18:0 | F18:0 | Stearic |
| Eicosanoic | C 20:0 | F20:0 | Arachidic |
| Docosanoic | C 22:0 | F22:0 | Behenic |
| Unsaturated | |||
| Monounsaturated | |||
| Tetradecenoic | C 14:1,n-5 | F14:1CN5 | Myristoleic |
| Hexadecenoic | C 16 : 1, n-7 | F16:1CN7 | Palmitoleic |
| Heptadecenoic | C 17:1 | F17:1 | |
| Octadecenoic | C 18:1, n-9 | F18:1CN9 | Oleic |
| Eicosenoic | C 20 : 1 | F20:1CN11 | Gadoleic |
| Docosenoic | C 22 : 1, n-9 | F22:1CN9 | Erucic |
| Polyunsaturated | |||
| n-6 fatty acids | |||
| Octadecadienoic | C 18:2, n-6 | F18:2CN6 | Linoleic |
| Octadecatrienoic | C 18:3, n-6 | F18:3CN6 | gama-linolenic |
| Eicosatetraenoic | C 20:4, n-6 | F20:4CN6 | Arachidonic |
| n-3 fatty acids | |||
| Octadecatrienoic | C 18:3, n-3 | F18:3CN3 | alpha-linolenic |
| Eicosapentaenoic | C 20:5, n-3 | F20:5CN3 | EPA |
| Docosapentaenoic | C 22:5, n-3 | F22:5CN3 | DPA |
| Docosahexaenoic | C 22:6, n-3 | F22:6CN3 | DHA |
| Trans-fatty acids | |||
| Octadecenoic | C 18:1, n-9, trans | F18:1TN9 | Elaidic |
| Octadecadienoic | C 18:2, n-6, trans | F18:2TTN6 | Linolelaidic |
Cholesterol content is given in mg / 100 g of edible portion. In foods of pure plant origin cholesterol values are assumed as zero. It is indicated by the reference ID 00000 (logical zero).
Remark: The reference code 00012 (calculation within the database system) was assigned for values of cholesterol content in milk and milk products based on source ID 00034 and calculated according to the Danish procedure.
Carbohydrates
Values for both total [CHOT] and available [CHO] carbohydrates are expressed in g per 100 g of edible portion.
In general, values of total carbohydrates [CHOT] are calculated by difference based on content of water [WATER], protein [PROT], fat [FAT], ash [ASH] and alcohol [ALC]:
CHOT [g/100 g] = 100 [g] - (WATER [g/100 g] + PROT [g/100 g] + FAT [g/100 g] + ASH [g/100 g] + ALC [g])
Available carbohydrates [CHO] are defined as:
CHO [g/100 g] = CHOT [g/ 100 g] – FIBT [g / 100 g]
For calculated CHOT a CHO values the reference code 00012 is given (calculation according internal algorithms of the database).
Remark: In foods from the group of milk and milk products with values derived from the source ID 00034, CHOT values are expressed as content of lactose [LACS].
Values of total sugars [SUGAR] are calculated as a sum of mono- and disaccharides. In this case, the reference code is 00012 (calculation according internal algorithms of the database). In some sources data for total sugars are the only available (without data of contributing values). In this case the corresponding data source is referenced instead of the code 00012.
Data for dietary fibre [FIBT] were collected from sources declaring determination of total dietary fiber according the AOAC methodology. In foods of pure animal origin content of dietary fibre is assumed as zero and the reference code 00000 (logical zero) is used.
Values for FIBT and SUGAR (including contributing nutrients) are expressed in g per 100 g of edible portion.
Ash [ASH]
Vales for ash are expressed in g per 100g of edible portion. Values are used first of all for calculation of content of total carbohydrates by difference.
Water [WATER]
Values for water content are predominantly used for calculation of total carbohydrates by the difference method. Information about water content in food is a useful reference indicator that is helpful for identification of foods. Vales for water are expressed in g per 100g of edible portion
Vitamins
According to the priority list of components / nutrients of the Czech database collection of data is conducted for the following vitamins: vitamin A, vitamin E, vitamin B1 (thiamin), vitamin B2 (riboflavin), vitamin C. Values for other vitamins are included into the database only when data from original Czech sources were available, first of all values based on food analyses performed by the Food Research Institute Prague.
Vitamin A [VITA]
Vitamin A values are expressed in retinol equivalents per 100 g of edible portion based on content of components with vitamin A retinol [RETOL] and beta-carotene [CARTB]:
VITA [RE /100 g] = RETOL [µg / 100 g] + 1/12 CARTB [µg / 100 g].
The reference code 00012 (values calculated according to internal algorithms) is used for vitamin A values. Collection of data for other vitamin A provitamins is not conducted at the current stage of the project.
Remark: In foods from the group of milk and milk products with values derived from the source ID 00034, values of retinol and beta-carotene are calculated on component profile of milk and milk products according to procedure used in the Danish database. These values are indicated by the reference code 00012.
Vitamin E [VITE]
Vitamin E values are expressed as d-α-tokopherol equivalents αTE, per 100 g of edible portion and indicated with the reference code 00012).
Remark: In foods from the group of milk and milk products with values derived from the source ID 00034, values for vitamin E are calculated on component profile of milk and milk products according to procedure used in the Danish database. These values are indicated by the reference code 00012.
Vitamin B1, thiamine [THIA]; vitamin B2, riboflavin [RIBF], Vitamin C [VITC]
Values are expressed in v mg per 100 g of edible portion of food.
Minerals
Data for sodium [NA] content are preferably collected. Content of salt [SALT] is calculated according to the formula: NACL=NAx2.5. Content of NACL is expressed in g per 100 g of edible portion.
Data collection is provided also for magnesium [MG], phosphorus [P], potassium [K], calcium [CA] and iron [FE]. Values are expressed in mg per 100 g of edible portion of food.
Values for other minerals were included into the database only in the case of data available from original Czech sources.