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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.



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.
New version of the Swedish Food Agency food database.

New version of the Swedish Food Agency food database. See the Swedish Food Agency's website.
New version 2021/7.0 of the Dutch Food Composition Database (NEVO)

The Dutch Food Composition Database (NEVO) has been updated. See the NEVO website.
FooDB Version 1.0

FooDB is the world’s largest and most comprehensive resource on food constituents, chemistry and biology. See FooDB version 1.0.