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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.



Swedish Food Composition Database

A new version of the Swedish Food Composition Database released by the National Food Administration, see Livsmedeldatabasen.
FoodData Central
October 2020 release.

A new version of the USDA ARS FoodData Central was released October 2020.
For more information, see FoodData Central website.
The French Ciqual 2020 table is online

With 3,185 foods and 67 constituents, the 2020 version of the Ciqual table is available. See the ANSES-CIQUAL website.
First Anniversary release of USDA ARS FoodData Central

For more information, see USDA National Agricultural Library's Food and Nutrition Updates - May 2020.