![]() ![]() The two main components of vitamin A are retinol (or preformed vitamin A) and carotene (which can be broken down in the body to give retinol). If information on the nutrient composition of a specific product is required it is advisable to contact the manufacturer or supplier directly in order to obtain up-to-date accurate information. A wide range of products are available on the market and each has a unique nutritional composition. The nutrient values given are derived from analysis of a range of samples and brands taken throughout the year in order to account for seasonal variation and therefore represent ‘average’ values. In general, the availability of most nutrients in milk and dairy products compares favourably with other foods. Bioavailability can affect the absorption and utilisation of the following nutrients: iron, calcium, magnesium, zinc, copper, manganese, selenium, folate, niacin and vitamin B6. the proportion of a nutrient in food that the body can absorb and use) into account. With the exception of retinol and carotene, the figures shown do not take nutrient bioavailability (i.e. NB: Volume is calculated by dividing the weight (g) by the density (specific gravity) of the product The specific gravities (densities) used to calculate the volume are as follows: ![]() ![]() For example, the average portions of milk, cheese and yogurt are given as a 200ml glass, a 30g matchbox size piece and a 150g pot respectively.įor those products sold by volume such as milk and cream, nutrient values are given per 100mls, as well as per 100g. N – values for this particular nutrient were not availableĪll nutrient values in the subsequent tables are expressed per 100g of product and per average portion. Kilojoule (kJ) – this unit is also used to measure the energy value of food (1 kcal = 4.184 kJ) Kilocalorie (kcal) – a unit used to measure the energy value of a food The nutrient units used throughout the tables are as follows: Minerals: sodium, potassium, calcium, magnesium, phosphorus, iron, copper, zinc, chloride, manganese, selenium, iodine Water-soluble vitamins: thiamin, riboflavin, niacin, niacin from tryptophan, vitamin B6, vitamin B12, folate, pantothenate, biotin, vitamin Cįat-soluble vitamins: retinol, carotene, vitamin D, vitamin E Macronutrients: energy, protein, carbohydrate, fat, fibre Nutrient composition values are given for: The tables featured in this publication have been divided into 5 sections: Section 1 – Milk Section 2 – Yogurt and fromage frais Section 3 – Cheese Section 4 – Cream Section 5 – Dairy desserts (2015) McCance and Widdowson’s The Composition of Foods, Seventh summary edition. #Compositions of milk update#In addition, certain foods that were included in the 2008 update were not reviewed or validated in the 2015, 2019 or 2021 update, and those foods are published separately in a file containing data for ‘old’ foods.Please read this information carefully before using the tables The nutritional information on all milk and dairy products covered in this publication have been taken from McCance and Widdowson’s The Composition of Foods, Seventh summary edition. vitamin E, sugars and biotin in boiled and steamed sweet potatoĪll other values remain unchanged from the 2019 update of CoFID.The update published in 2021 incorporates data from a 2020 report on nutrient analysis of key cuts of pork including updates for associated foods and recipes within the pork section.ĭata on the following foods have been corrected: The ‘Composition of Foods Integrated Dataset’ ( CoFID) brings together all the available data as a single, consolidated dataset. Public Health England (PHE) is responsible for maintaining up-to-date data on the nutrient content of the UK food supply in order to support the National Diet and Nutrition Survey, and funds nutrient analysis of foods commonly consumed in the UK. ![]()
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