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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

Selenium

The selenium values in food composition tables usually represent the total selenium in a food. Such values should be assigned tagname <SE>. Interest in the distinction between organic and inorganic selenium has also generated data for these two components, which should be identified by the tagnames < SEO > and < SEIO > respectively.