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Non-Protein Nitrogen in Foods

 Updated 2021-03-29

Apart from protein, foods and feeds contain many other nitrogenous compounds. These non-protein nitrogenous compounds are of interest, because the do not show any protein effect. As protein in foods is most often measured by determining the foods' nitrogen content, it is of great nutritional interest to adjust then total nitrogen content ("crude" nitrogen) found. This is done by subtracting the measured non-protein nitrogen from total nitrogen. Only the

The non-protein nitrogenous compounds include a long range of compounds like free amino acids, purines, pyrimidine, nucleotides, peptides, urea, ammonia compounds, e.g. biogenic amines, phospholipids, creatine/creatinine, nitrate/nitrite and many other compounds.

The amount of non-protein nitrogen varies immensely between different foods from almost none to more than 50% of the nitrogen content.



2021 Release of the New Zealand Food Composition Database.

The 2021 update of New Zealand food composition database (NZFCD) released online on 31st March 2022. For more information, see the EuroFIR website.
7th edition of the Belgian food composition table.

New version of the Belgian printed food composition table. For more information, see the EuroFIR website.
First edition of the Kyrgyz Food Composition Table.

Kyrgyzstan has released their first national food composition table. For more information, see the EuroFIR website.
Version 6.4 of the Swiss food composition database.

The updated Swiss Food Composition Database includes new data from analyses of minerals and vitamins carried out in Switzerland, see the FSVO website.