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FAO/INFOODS Databases










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    Book (stand-alone)
    FAO/INFOODS analytical food composition database - version 2 (AnFooD2.0) 2017
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    The FAO/INFOODS Analytical Food Composition Database (AnFood) is a global compendium of scrutinized analytical data (without any additional estimations, imputation or calculation of missing values) for commonly consumed foods. It allows food composition database compilers to easily retrieve analytical data of good quality and to incorporate them into their databases (by citing the source). It can also be helpful to assess other analytical data if they are within a reasonable range. The Pdf file represents the user guide and the Excel file contains the related data.
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    Book (stand-alone)
    FAO/INFOODS Global food composition database for pulses. Version 1.0 - uPulses 1.0 2017
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    The FAO/INFOODS Global food composition database for pulses (uPulses) provides nutrient values for pulses, a subgroup of legumes that includes dry edible seeds with low fat content. The majority of data are analytical data complemented by data from other published sources covering data on proximates, minerals, vitamins, phytic acid, amino acids and fatty acids fractions in raw and processed forms. The data compilation process followed standards and guidelines outlined by FAO/INFOODS, and the spe cies were selected based on the importance of the pulse and the available data. Emphasize is put on nutrient variations among different species, varieties and origin. A user-friendly format alongside with a comprehensive documentation will allow users to utilize compositional data on pulses more easily in their work.
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    Book (stand-alone)
    FAO/INFOODS Global database for pulses on dry matter basis. Version 1.0 - PulsesDM1.0 2017
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    The FAO/INFOODS Database for Pulses on Dry Matter (PulsesDM1.0) – version 1.0 provides nutrient values for pulses, a subgroup of legumes that includes dry edible seeds with low fat content. The database is based on the average values presented in FAO/INFOODS Global Food Composition Database for Pulses (uPulses1.0) - version 1.0 but expressed per 100 g edible portion on dry matter. The majority of data are analytical data complemented by data from other published sources covering data on proximat es, minerals, vitamins, phytic acid, amino acids and fatty acids fractions in raw and processed forms. The data compilation process followed standards and guidelines outlined by FAO/INFOODS, and the species were selected based on the importance of the pulse and the available data.

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