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close this bookIdentification of Food Components for INFOODS Data Interchange (UNU, 1989, 165 pages)
close this folder4. Assigning the correct food component tagnames to the nutrient data
View the documentIntroduction
View the documentAlcohol
View the documentAmino acids: total essential amino acids
View the documentAmino acids: essential to total amino acid ratio
View the documentAmino acids
View the documentCarbohydrate
View the documentCarbohydrates and monosaccharide equivalents
View the documentCholesterol
View the documentEnergy
View the documentFat
View the documentFatty acids
View the documentFibre
View the documentFolate
View the documentGlycerides
View the documentIron
View the documentNiacin
View the documentNitrogen
View the documentProtein
View the documentSelenium
View the documentStarch
View the documentSugar
View the documentVitamin A
View the documentVitamin B-6
View the documentVitamin C
View the documentVitamin D
View the documentVitamin E


Values representing the quantity of total glycerides in a food are dependent on whether they were determined by analysis or by calculation from the fatty acid composition using conversion factors. The tagnames for total glyceride values are method-dependent and are listed below, along with a tagname that can be assigned to total glyceride values when the method of determination is not known. All of these tagnames are subsidiary to the <comp> structural tag.

total glycerides; determined by analysis
total glycerides; calculated from fatty acid
<GLYCER-> total glycerides; method of determination