Shared Left Border
    Main Entities
     -  Food
     -  Component
         -  Energy
         -  Protein
         -  Carbohydrate
         -  Lipids - Fat
         -  Organic acids
         -  EBI Chemical Entities
     -  Value
     -  Method
     -  Reference
    Estimating Values
    Recipe Calculation
    Data Presentation
    Data Interchange
    DFI Home
    SciName Finder™


 Updated 2015-08-15

 Components in Food Composition Databases

The components in food composition databases are the descriptors (identifiers) that are used to identify the chemical sustances, compounds or physico-chemical properties to which the reported values relate.
The components are typically defined with a more or less complete description and are typically held in a simple list or in a more complex thesaurus (or ontology) in a database or printed form.

The list or thesaurus entry normally includes the descriptor and its corresponding component name, a scope note to define usage of the term and additional information.

A few typical examples of these lists or thesauri ("systems") are in non-prioritised order

Several of the listed examples cross-link to other component lists, e.g. ChEBI links to CAS Numbers and IUPAC names, the EuroFIR Thesaurus link to ChEBI identifiers and INFOODS food component identifiers, etc.

Although there is an ongoing discussion of which system is best or to use, it is evident the use of a "system" must match its purpose. As the different "systems" are constructed for specific and/or different purposes, the food composition data compiler is often in the situation that there is a need for applying several of the systems in parallel. This is especially the cases when the food composition database contains information from several different component groups, e.g. nutrient, heavy metals, pesticides, food additives, etc., which is most likely the case in modern laboratory information management systems (LIMS).

The typical component thesaurus is organised into a hierarchy that uses group headings that are not used to identify components for individual compositional values. A term or group heading may be linked to more than one parent term in the hierarchy (a poly-hierarchy), e.g. L-Ascorbic acid can be both a naturally occuring nutient (vitamin) and a food additive (antioxidant).

A component thesaurus also includes descriptors for measurable properties such as density, pH, edible proportion, etc. so that their values can also be reported using the Value entity.

Indian food composition tables 2017.

The Indian food composition tables 2017 have been published. A PDF copy of the tables can be downloaded.
For more information see the Indian FCDB site.
FAO/INFOODS dataset on pulses published.

The FAO/INFOODS Global food composition database for pulses – version 1.0 (uPulses1.0) has been published.
For more information, see the FAO/INFOODS website.
FAO/INFOODS dataset on fish and shellfish published.

The FAO/INFOODS Global food composition database for fish and shellfish – version 1.0 (uFiSh1.0) - 2016 has been published.
For more information, see the FAO/INFOODS website.
Ciqual 2016 online.

Ciqual 2016, the French food composition table, is online;
for more information see the ANSES website.