Post on 19-Apr-2018
Nutrient analysis of fruit and vegetables
Summary report
1
Nutrient analysis of fruit and vegetables
2
Nutrient analysis of fruit and vegetables
Prepared by the Food Composition and Diet Team Public Health Directorate
copy Crown copyright 2013 First published March 2013 Published to DH website in electronic PDF format only wwwdhgovukpublications
3
Nutrient analysis of fruit and vegetables
Contents Contents 4 Executive summary 5 Background 7 Methodology 7 Results 9 Interpretation 9 Further Information 10 Annex A Details of composite samples analysed 11 Annex B List of nutrients analysed 14 Annex C Analytical data 15 Macronutrients 15 Micronutrients 20 Annex D Analytical methods used 25 References 29
4
Nutrient analysis of fruit and vegetables
Executive summary
A survey to determine the nutrient composition of fruit and vegetables and some fruitvegetable products has been carried out to provide up-to-date nutrient composition data for these foods reflecting the increasing range of commonly consumed fruit and vegetables (eg pak choi rocket and baby spinach)
This survey carried out by a consortium led by the Institute of Food Research (and including Susan Church (Independent Nutritionist) British Nutrition Foundation Laboratory of the Government Chemist and Eurofins Laboratories) forms part of the Department of Healthrsquos1
rolling programme of nutrient analysis which provides up-to-date and reliable information on the nutrient content of foods2 The results from this programme of work are incorporated into the Department of Healthrsquos nutrient databanks that support the National Diet and Nutrition Survey and other national dietary surveys These national surveys are used by Government to monitor the nationrsquos diet This programme of work to determine the nutrient composition of foods is key to ensuring that estimates of nutrient intakes from dietary surveys are robust The results of this survey will also be incorporated into the Composition of Foods Integrated Dataset3 and future publications of McCance and Widdowsonrsquos The Composition of Foods series
59 composite samples made up of a number of sub-samples were analysed for energy and a range of nutrients including carbohydrate fat fatty acids (including trans) protein and a full range of vitamins and minerals Results of these analyses are published here
The list of composite samples to be analysed was determined using consumption and market share data following consultation with expert users of UK food composition data (including representatives of the food industry academia catering suppliers nutritionists and dietitians) Consideration was also given to types of fruit and vegetables where evidence has shown market growth The composite samples selected were those fruit and vegetables that are most commonly consumed or where there were gaps in the data available and consumption was increasing (eg rocket and baby spinach) Market share information was used and industry consulted to determine the sub-samples included within each composite sample Subshysamples included were based on the need to take into account factors including cultivar region and country of origin and season Fresh fruit and vegetables were sampled in two seasons (summerautumn and autumnwinter) where cultivars and geographic origin were known to change between seasons
Each composite comprised of between 9 and 22 sub-samples The sub-samples were purchased from retail outlets and prepared for analysis between August 2011 and February 2012 and were analysed for proximates and individual fatty acids between March and June 2012 Analyses for vitamins and minerals were carried out between March and October 2012
5
Nutrient analysis of fruit and vegetables
It is not possible to make robust comparisons between current data and existing data held for fruit and vegetables largely derived from earlier analytical surveys undertaken between 1982 and 1990 Since that time there have been changes in agricultural practices (particularly the type of fertilizers used as well as the cultivars grown and geographical origin of some produce) that might affect the nutrient composition of produce There is also a high degree of natural variability in fruit and vegetables with composition affected by many factors including cultivar growing conditions (eg soil composition climate fertilizer use) and post-harvest handling distribution and storage These results are broadly similar to existing data held There is no evidence of major changes in the nutrient content of fruit and vegetables based on this survey and any changes are unlikely to be nutritionally significant in a varied diet
6
Nutrient analysis of fruit and vegetables
Background
The Department of Health undertakes a rolling programme of nutrient analysis surveys to ensure that reliable up-to-date information on the nutritional value of foods is available for use in conjunction with food consumption data collected in dietary surveys to monitor the nutritional content of the nationrsquos diet Therefore these nutrient surveys need to provide a single robust set of nutrient values that is indicative of the potentially broad choice available to the consumer when selecting any particular type of food As a result composite samples made up of a number of different brands of fruit and vegetables and fruitvegetable products have been analysed for this survey rather than samples made up of single brands and a generic name is given to each composite
The aim of this particular survey was to provide up-to-date nutrient composition data for a range of fruit and vegetables and fruitvegetable products to reflect the increasing range commonly consumed and new types which are growing in popularity (eg pak choi rocket and baby spinach)
Methodology
A list of composite samples to be analysed was determined following consultation with expert users of UK food composition data (including representatives of the food industry academia catering suppliers nutritionists and dietitians) using consumption and market share data The samples selected were those fruit and vegetables that are most commonly consumed or fruit and vegetables where there were gaps in the data available and consumption was increasing Market share information was used where available and industry consulted to determine the sub-samples included within each composite Sub-samples included were based on the need to take into account factors including cultivar region and country of origin and season Fresh fruit and vegetables were sampled in two seasons (summerautumn and autumnwinter) where cultivars and geographic origin were known to change between seasons
1073 food samples were purchased from retail outlets in the Norwich area (including supermarkets independent retailers and catering suppliers) and prepared for analysis between August 2011 and February 2012 The food samples consisted of various types of fresh frozen and canned fruit and vegetables fruit juice and some fruitvegetable products (ie tomato puree baked beans potato products)
These food samples were combined into 59 composite samples for analysis Where samples were purchased over two seasons samples from each season were prepared and stored
7
Nutrient analysis of fruit and vegetables
frozen until all sub-samples for a composite were available Once all samples had been collected from both sampling points they were thawed and mixed in proportions to produce the final composite sample for analysis of all nutrients except folate and vitamin C Analysis of these labile nutrients was undertaken at the time of seasonal sampling and sub-samples were frozen immediately and analysed as soon as possible following sampling The analytical results for folate and vitamin C for composites purchased over two seasons are presented as an average of these two data points
Each composite was made up of between 9 and 22 sub-samples of equivalent weight This process allows a single robust set of nutrient values to be derived for each composite covering an appropriate cross-section of products available The results of these analyses are published here Sub-samples requiring preparationcooking were prepared in accordance with manufacturersrsquo instructions where available and normal domestic practices They were then combined into composite samples for analysis A full list of the composite food samples analysed is given in Annex A The full sampling report is available at wwwdhgovukpublications
Composites were analysed for proximates and individual fatty acids between March and June 2012 and analysed for vitamins and minerals between March and October 2012 Each composite was analysed for a range of nutrients depending on the importance of the particular food as a dietary source for each nutrient and existing compositional data available A full list of nutrients is given in Annex B The methods used to conduct the analyses are included at Annex D
Values provided by analytical laboratories were compiled in Excel spreadsheets for data evaluation Where possible analytical values were compared to other sources of comparable data such as UK Food Composition tables other food composition tables and information from manufacturers and retailers Where applicable ingredients lists were also evaluated to check that the values reported corresponded to the ingredients included in the samples Where analytical values appeared incorrect or questionable data was checked against original laboratory reports and re-analysed if necessary
8
Nutrient analysis of fruit and vegetables
Results
Each of the composite samples was analysed for an extensive range of nutrients and therefore this project generated a large number of individual results A summary of results for energy protein carbohydrate fat and fatty acids fibre cholesterol vitamins and minerals is provided in Annex C The full set of results are provided in the analytical report associated with this project which is available at wwwdhgovukpublications
Interpretation
This survey has determined the nutrient composition of fruit and vegetables and some fruitvegetable products including those for which the market is growing
The results from this survey provide us with robust up-to-date data which will be incorporated into the Department of Healthrsquos nutrient databanks which support our National Diet and Nutrition Survey and other national dietary surveys enabling the Government to monitor the nationrsquos diet The results of this survey will also be incorporated into future publications in the McCance and Widdowsonrsquos The Composition of Foods series
It is not possible to make robust comparisons between current data and existing data held for fruit and vegetables largely derived from earlier analytical surveys undertaken between 1982 and 1990 Since that time there have been changes in agricultural practices (particularly the type of fertilizers used as well as the cultivars grown and geographical origin of some produce) that might affect the nutrient composition of produce There is also a high degree of natural variability in fruit and vegetables with composition affected by many factors including cultivar growing conditions (eg soil composition climate fertilizer use) and post-harvest handling distribution and storage These results are broadly similar to existing data held There is no evidence of major changes in the nutrient content of fruit and vegetables based on this survey and any changes are unlikely to be nutritionally significant in a varied diet
9
Nutrient analysis of fruit and vegetables
Further Information
The report of this survey (entitled Nutrient analysis fruit and vegetables) is available at wwwdhgovukpublications
Other enquiries should be addressed to
Mrs Melanie Farron-Wilson Department of Health 6th Floor Wellington House 133-155 Waterloo Road London SE1 8UG Tel +44 (0) 20 7972 3369 E-mail melaniefarron-wilsondhgsigovuk
10
Nutrient analysis of fruit and vegetables
Annex A Details of composite samples analysed
Sample Number
Sample Name
1 Potatoes old raw flesh only
2 Potatoes old boiled flesh only
3 Potatoes old baked flesh and skin
4 Potatoes old roasted flesh only
5 Potatoes old potato wedges with skin dipped in sunflower oil baked
6 Potatoes old microwaved flesh and skin
7 Potatoes new boiled flesh and skin
8 Carrots old raw
9 Carrots old boiled
10 Carrots old microwaved
11 Onions raw
12 Onions boiled
13 Onions fried
14 Broccoli (Calabrese) raw
15 Broccoli (Calabrese) boiled
16 Broccoli (Calabrese) steamed
17 Mushrooms raw
18 Mushrooms stewed
19 Mushrooms cooked in sunflower oil
20 Sweetcorn kernels boiled lsquoon the cobrsquo
11
Nutrient analysis of fruit and vegetables
21 Cabbage white raw
22 Cabbage green raw
23 Cabbage green boiled
24 Cauliflower raw
25 Cauliflower boiled
26 Beans green raw
27 Beans green boiled
28 Pak choi steamed
29 Tomatoes (standard)raw
30 Tomatoes (standard) grilled flesh and seeds only
31 Tomatoes cherry raw
32 Lettuce average raw
33 Spinach baby raw
34 Rocket raw
35 Cucumber flesh and skin raw
36 Pepper red raw
37 Pepper red boiled
38 Pepper yellow raw
39 Bananas raw flesh only
40 Apples eating raw flesh and skin
41 Apples cooking stewed flesh only
42 Pears raw flesh and skin
43 Grapes green raw
44 Grapes red raw
12
Nutrient analysis of fruit and vegetables
45 Strawberries raw
46 Blueberries raw
47 Citrus fruit softeasy peelers flesh only
48 Oranges flesh only
49 Melon yellow flesh flesh only
50 Peas frozen raw
51 Peas frozen microwaved
52 Sweetcorn canned in water drained
53 Tomatoes canned whole contents
54 Tomato puree
55 Baked beans in tomato sauce
56 Potato products shaped frozen baked
57 Orange juice chilled (premium and from concentrate)
58 Orange juice from concentrate ambient
59 Apple juice clear from concentrate ambient and chilled
13
Nutrient analysis of fruit and vegetables
Annex B List of nutrients analysed
Proximates
Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content
Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)
Sterols Cholesterol
Carbohydrate
(All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose Oligosaccharides
Fibre As non-starch polysaccharide ie Englyst method and AOAC method
Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium
Water soluble vitamins
Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C
Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids
Lutein lycopene zeaxanthin
Vitamin D Vitamin D3 25-OH vitamin D
Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol
Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of fruit and vegetables as a dietary source of each nutrient
14
Nutrient analysis of fruit and vegetables
Annex C Analytical data Macronutrients
Com
posi
te s
ampl
e nu
mbe
r
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
1 Potatoes old raw flesh only 781 19 01 09 196 82 349 08 20 187 09 05 04 lt01 lt01 lt01 NA 003 001 lt001 001 001 lt001 NA
2 Potatoes old boiled flesh only
789 18 01 08 175 74 315 10 16 167 08 03 03 02 lt01 lt01 NA NA NA NA NA NA NA NA
3 Potatoes old baked flesh and skin
710 25 02 13 226 97 413 14 26 212 14 06 05 03 lt01 lt01 NA NA NA NA NA NA NA NA
4 Potatoes old roasted flesh only
649 NA 57 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
626 NA 38 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
732 26 01 14 215 92 392 14 27 194 21 09 08 04 lt01 lt01 NA NA NA NA NA NA NA NA
7 Potatoes new boiled flesh and skin
815 18 06 11 149 68 291 09 18 138 11 05 04 02 lt01 lt01 NA NA NA NA NA NA NA NA
8 Carrots old raw 890 05 04 06 77 34 146 21 39 01 72 11 11 50 lt01 lt01 03 010 011 001 007 008 lt001 NA
9 Carrots old boiled 900 05 05 05 NA^ NA^ NA^ 21 28 03 55 09 07 39 lt01 lt01 NA NA NA NA NA NA NA NA
10 Carrots old microwaved 875 06 02 07 NA^ NA^ NA^ 22 28 lt01 72 11 11 50 lt01 lt01 NA NA NA NA NA NA NA NA
11 Onions raw 891 10 01 04 80+ 35 150 11 22 NA 62 23 18 21 lt01 lt01 18 NA NA NA NA NA NA NA
15
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
12 Onions boiled 925 07 03 lt01 NA^ NA^ NA^ 13 23 NA 42 16 12 14 lt01 lt01 NA NA NA NA NA NA NA NA 13 Onions fried 799 12 53 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw 882 43 06 06 32 34 146 25 40 06 19 07 12 lt01 lt01 lt01 07 015 006 017 008 025 lt001 NA
15 Broccoli (calabrese) boiled
908 33 05 05 NA^ NA^ NA^ 23 28 07 16 08 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
16 Broccoli (calabrese) steamed
884 41 05 10 NA^ NA^ NA^ 26 38 08 20 08 09 03 lt01 lt01 NA NA NA NA NA NA NA NA
17 Mushrooms raw 929 10 02 07 03 7 29 12 07 lt01 03 lt01 03 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
18 Mushrooms stewed 931 14 03 06 01 9 37 20 26 01 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
19 Mushrooms cooked in sunflower oil
791 NA 110 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20 Sweetcorn kernels boiled on the cob
760 36 19 08 95 67 284 26 51 68 25 24 01 lt01 lt01 lt01 02 NA NA NA NA NA NA NA
21 Cabbage white raw 901 12 01 07 48 24 101 20 30 lt01 48 24 21 03 lt01 lt01 NA NA NA NA NA NA NA NA
22 Cabbage green raw 884 24 02 08 41 27 114 27 41 lt01 41 20 18 03 lt01 lt01 NA NA NA NA NA NA NA NA
23 Cabbage green boiled 919 15 02 05 23 17 70 26 22 lt01 23 10 09 04 lt01 lt01 NA NA NA NA NA NA NA NA
24 Cauliflower raw 911 25 04 07 44 30 128 18 18 02 29 12 13 04 lt01 lt01 13 NA NA NA NA NA NA NA
25 Cauliflower boiled 923 19 09 06 NA^ NA^ NA^ 16 19 lt01 24 09 10 05 lt01 lt01 NA NA NA NA NA NA NA NA
26 Beans green raw 913 21 04 07 31 24 102 25 34 10 22 08 14 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
27 Beans green boiled 896 21 03 08 40 26 108 25 41 09 30 13 12 05 lt01 lt01 NA NA NA NA NA NA NA NA
28 Pak choi steamed 948 15 01 07 19 14 58 NA 20 04 15 08 06 01 lt01 lt01 NA NA NA NA NA NA NA NA
16
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
29 Tomatoes (standard) raw 946 05 01 04 30 14 61 10 10 lt01 30 14 16 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
30
Tomatoes (standard) grilled flesh and seeds only
933 06 02 06 34+ 17 72 10 lt05 NA 34 16 18 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
31 Tomatoes cherry raw 914 11 05 09 36+ 22 94 12 13 NA 36 16 20 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
32 Lettuce average raw 961 12 01 04 14+ 11 48 13 15 NA 14 06 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
33 Spinach baby raw 935 26 06 20 02 16 69 12 10 02 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
34 Rocket raw 931 36 04 15 lt01+ 18 74 13 17 NA lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
35 Cucumber flesh and skin raw
965 10 06 04 12 14 60 07 07 lt01 12 05 07 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
36 Peppers red raw 929 08 02 08 NA^ NA^ NA^ 10 22 lt01 42 20 22 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
37 Peppers red boiled 933 08 01 05 NA^ NA^ NA^ 08 24 lt01 33 12 19 02 lt01 lt01 NA NA NA NA NA NA NA NA
38 Pepper yellow raw 928 08 02 06 NA^ NA^ NA^ NA NA NA 44 18 26 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
39 Bananas raw flesh only 750 12 01 11 203 81 348 08 14 22 181 79 75 27 lt01 lt01 NA NA NA NA NA NA NA NA
40 Apples eating raw flesh and skin
862 06 05 02 116+ 51 215 13 12 NA 116 21 67 28 lt01 lt01 NA NA NA NA NA NA NA NA
41
Apples cooking stewed flesh only
873 02 03 02 97+ 40 169 13 17 NA 97 21 59 17 lt01 lt01 NA NA NA NA NA NA NA NA
42 Pears raw flesh and skin 852 03 01 02 109+ 43 182 16 27 NA 109 31 66 12 lt01 lt01 NA NA NA NA NA NA NA NA
43 Grapes green raw 827 07 02 05 152+ 62 263 07 12 NA 152 73 79 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
44 Grapes red raw 811 06 01 05 170+ 67 286 06 13 NA 170 77 93 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
45 Strawberries raw 916 06 05 04 61+ 30 126 10 38 NA 61 30 31 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
17
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
46 Blueberries raw 857 09 02 02 91 40 169 15 15 lt01 91 39 52 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
47
Citrus fruit softeasy peelers flesh only
858 07 02 04 96+ 41 173 12 15 NA 96 16 19 61 lt01 lt01 NA NA NA NA NA NA NA NA
48 Oranges flesh only 870 08 02 04 82+ 36 152 17 12 NA 82 20 22 40 lt01 lt01 NA NA NA NA NA NA NA NA
49 Melon yellow flesh flesh only 910 05 01 07 68+ 29 122 04 07 NA 68 17 25 26 lt01 lt01 NA NA NA NA NA NA NA NA
50 Peas frozen raw 789 53 07 05 107 68 288 39 53 51 57 lt01 lt01 57 lt01 lt01 lt01 013 007 006 031 036 lt001 NA
51 Peas frozen microwaved 776 57 09 06 108 71 303 45 56 42 66 lt01 lt01 66 lt01 lt01 NA NA NA NA NA NA NA NA
52 Sweetcorn canned in water drained
787 26 17 05 NA^ NA^ NA^ 25 31 62 75 03 01 71 lt01 lt01 NA NA NA NA NA NA NA NA
53 Tomatoes canned whole contents
929 11 01 07 38 19 80 07 08 lt01 38 19 19 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
54 Tomato puree 725 44 02 47 129 67 287 30 47 lt01 129 55 74 lt01 lt01 lt01 NA 004 002 002 005 007 lt001 NA
55 Baked beans in tomato sauce 728 50 05 17 150 81 343 38 49 102 48 06 08 34 lt01 lt01 lt01 009 006 015 013 027 lt001 NA
56
Potato products shaped frozen baked
554 25 83 16 281 190 799 28 27 277 04 02 lt01 02 lt01 lt01 NA 089 330 018 347 365 002 NA
57
Orange juice chilled (premium and from concentrate)
877 09 lt01 05 86+ 36 153 02 lt05 NA 86 20 24 42 lt01 lt01 NA NA NA NA NA NA NA NA
58
Orange juice from concentrate ambient
894 06 lt01 03 85+ 34 146 02 lt05 NA 85 20 24 41 lt01 lt01 NA NA NA NA NA NA NA NA
18
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
59
Apple juice clear from concentrate ambient and chilled
866 01 lt01 02 97+ 37 157 NA NA NA 97 24 55 18 lt01 lt01 NA NA NA NA NA NA NA NA
19
Nutrient analysis of fruit and vegetables
Micronutrients C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
umm
illig
ram
s10
0g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
1 Potatoes old raw flesh only
lt4 NA 020 001 03 04 14 001 014 NA 13 044 03 2 443 7 21 34 032 006 028 83 1 014 lt05
2 Potatoes old boiled flesh only
NA NA 021 lt001 05 04 9 001 006 NA 18 043 03 1 365 6 18 31 034 006 024 74 NA 012 lt05
3 Potatoes old baked flesh and skin
NA NA 020 002 09 04 6 005 011 NA 18 046 03 2 600 11 27 45 063 009 038 114 NA 018 lt05
4 Potatoes old roasted flesh only
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
NA NA 023 001 08 04 5 013 014 NA 33 048 03 2 585 13 27 43 075 009 036 121 NA 018 lt05
7 Potatoes new boiled flesh and skin
NA NA 013 001 07 04 7 011 013 NA 21 051 03 3 377 11 18 44 061 008 023 88 lt07 012 lt05
8 Carrots old raw 1961 NA 013 001 02 02 2 009 006 NA 8 027 03 27 178 26 7 16 023 003 011 122 lt07 007 lt05
9 Carrots old boiled 1850 NA 009 002 02 02 3 NA 004 NA 8 023 03 29 166 31 8 17 034 004 013 84 NA 009 lt05
10 Carrots old microwaved 1887 NA 014 002 03 01 3 NA 006 NA 17 037 03 44 267 36 11 23 025 005 015 130 NA 011 lt05
11 Onions raw NA NA 011 002 03 03 3 029 010 NA 11 004 10 3 138 30 8 23 030 004 014 54 2 010 lt05
20
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
12 Onions boiled NA NA 003 lt001 03 02 4 NA 007 NA 8 006 07 2 105 25 7 23 029 005 016 49 NA 011 lt05
13 Onions fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw
97 NA 015 012 08 09 79 172 013 NA 95 061 41 9 397 48 22 81 106 008 070 73 2 028 1
15 Broccoli (calabrese) boiled
100 NA 004 006 05 09 44 167 011 NA 34 028 35 6 212 35 14 59 060 005 040 50 NA 020 1
16 Broccoli (calabrese) steamed
61 NA 029 015 08 08 60 184 013 NA 72 058 38 7 373 44 21 74 075 008 061 70 NA 025 1
17 Mushrooms raw NA NA 013 027 25 050 1 001 010 NA 40 238 117 4 378 3 10 94 021 028 056 125 2 005 17
18 Mushrooms stewed NA NA 009 026 18 08 lt05 NA 006 NA 15 129 109 3 216 3 8 75 032 035 092 93 NA 005 16
19 Mushrooms cooked in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20
Sweetcorn kernels boiled on the cob
5 NA 025 008 22 07 4 042 002 NA 24 040 10 lt05 333 4 42 107 065 009 086 63 lt07 032 1
21 Cabbage white raw lt4 NA 023 002 03 01 47 005 012 NA 84 021 01 7 227 56 12 26 039 003 016 94 2 012 1
22 Cabbage green raw NA NA 033 004 06 03 48 008 014 NA 45 036 01 7 288 56 14 37 052 004 026 75 1 018 1
23 Cabbage green boiled 53 NA 015 005 03 03 45 027 007 NA 40 021 lt01 5 187 54 9 29 040 003 016 79 NA 012 1
24 Cauliflower raw lt4 NA 006 009 06 04 56 009 014 NA 55 104 17 7 252 17 12 37 042 003 029 73 NA 013 1
25 Cauliflower boiled lt4 NA 009 003 04 05 30 011 015 NA 48 047 12 7 215 19 12 45 045 003 024 54 NA 014 1
21
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
26 Beans green raw 42 NA 012 009 08 04 8 044 006 NA 58 011 10 lt05 286 52 25 38 104 006 038 69 2 031 1
27 Beans green boiled 24 NA 008 008 07 04 6 NA 002 NA 58 012 07 lt05 304 61 28 44 106 012 038 54 NA 037 1
28 Pak choi steamed 55 NA 007 004 05 03 15 040 004 NA 80 014 10 39 287 73 16 47 096 006 040 129 1 027 04
29 Tomatoes (standard) raw
58 NA 004 001 06 01 22 052 006 NA 23 029 14 2 223 8 8 22 024 003 010 84 2 012 lt05
30
Tomatoes (standard) grilled flesh and seeds only
59 NA 005 001 06 01 30 089 015 NA 14 019 13 2 209 10 9 21 026 004 010 93 NA 014 lt05
31 Tomatoes cherry raw 80 NA 005 002 04 01 15 089 006 NA 24 019 18 4 274 10 12 31 034 005 016 95 2 012 lt05
32 Lettuce average raw 10 NA 014 005 05 01 1 064 002 NA 60 019 07 9 222 24 9 22 013 003 022 78 1 014 lt05
33 Spinach baby raw 260 NA 009 018 10 07 29 048 012 NA 161 028 01 30 682 119 80 44 189 016 090 112 4 086 5
34 Rocket raw 190 NA 019 018 07 09 20 022 008 NA 88 029 13 30 326 216 28 44 126 019 040 93 5 041 2
35 Cucumber flesh and skin raw
12 NA 003 002 02 01 2 004 001 NA 14 032 08 4 156 21 10 23 030 003 010 67 3 009 lt05
36 Peppers red raw 97 NA 007 006 05 01 126 095 023 NA 75 027 33 1 216 7 11 23 039 005 019 48 3 012 lt05
37 Peppers red boiled 103 NA 005 005 05 01 89 103 020 NA 26 016 15 lt05 159 7 10 20 035 005 019 29 NA 012 lt05
38 Pepper yellow raw 22 NA 011 002 04 01 121 064 016 NA 30 035 39 1 189 7 10 21 048 005 018 64 NA 011 lt05
39 Bananas raw flesh only
4 NA 015 004 07 02 9 016 031 NA 14 035 25 lt05 330 6 27 23 027 010 018 109 3 036 lt05
22
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
40 Apples eating raw flesh and skin
2 NA 004 004 01 lt01 6 009 007 NA lt5 010 11 1 100 5 4 8 009 003 lt006 44 4 004 lt05
41
Apples cooking stewed flesh only
lt4 NA 002 003 02 01 12 011 005 NA lt5 011 10 1 87 3 3 7 010 003 lt006 73 4 002 lt05
42 Pears raw flesh and skin 2 NA 003 004 02 01 3 012 004 NA 6 008 03 1 105 7 5 9 014 005 009 64 1 005 lt05
43 Grapes green raw lt4 NA 004 001 02 01 2 018 004 NA 6 014 02 1 217 84 63 19 021 007 lt006 44 1 006 lt05
44 Grapes red raw 2 NA 009 001 02 01 3 020 004 NA 6 012 02 1 213 11 7 18 024 010 lt006 63 NA 006 lt05
45 Strawberries raw lt4 NA 002 002 06 01 57 039 003 NA 61 037 12 1 170 17 12 26 025 003 011 62 1 031 lt05
46 Blueberries raw 2 NA 004 004 03 02 6 094 001 NA 8 020 15 2 66 10 5 16 055 006 010 53 2 069 lt05
47
Citrus fruit softeasy peelers flesh only
18 NA 017 003 04 01 42 021 006 NA 19 015 14 1 128 25 9 15 009 004 lt006 55 1 002 lt05
48 Oranges flesh only 9 NA 022 003 05 01 52 035 005 NA 33 027 10 1 122 24 8 16 011 003 lt006 73 1 002 lt05
49 Melon yellow flesh flesh only
1 NA 007 001 04 01 80 007 007 NA 13 024 26 11 180 6 6 6 018 002 010 97 lt07 002 lt05
50 Peas frozen raw 44 NA 060 008 23 08 22 011 012 NA 50 011 05 4 171 36 26 86 175 013 078 59 NA 035 lt05
51 Peas frozen microwaved NA NA 059 008 22 08 17 014 011 NA 60 010 04 4 179 36 27 91 175 014 082 73 NA 035 lt05
52
Sweetcorn canned in water drained
7 NA 026 006 19 04 24 063 013 NA 45 012 11 1 158 3 16 52 034 004 037 84 lt07 010 lt05
23
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
53
Tomatoes canned whole contents
55 NA 013 004 10 01 11 136 012 NA 11 011 14 5 212 11 10 17 057 007 010 74 NA 009 lt05
54 Tomato puree 292 NA 098 012 36 04 43 522 028 NA 39 011 63 49 1257 45 57 94 145 041 056 297 NA 034 1
55 Baked beans in tomato sauce
4 NA 021 003 07 10 NA 035 013 NA 29 011 25 261 272 42 30 88 142 024 062 471 lt07 033 3
56
Potato products shaped frozen baked
NA NA 019 002 08 05 44 270 010 NA 17 029 08 254 423 29 22 55 074 013 041 423 NA 016 lt05
57
Orange juice chilled (premium and from concentrate)
7 NA 028 002 04 lt01 40 015 006 NA 22 015 07 1 158 8 9 15 007 003 lt006 65 NA 002 lt05
58
Orange juice from concentrate ambient
NA NA 033 002 04 01 31 NA 004 NA 32 019 07 3 164 12 10 16 007 003 007 70 1 003 lt05
59
Apple juice clear from concentrate ambient and chilled
NA NA 005 002 02 lt01 26 lt001 005 NA 1 005 09 3 89 6 4 6 006 001 lt006 64 NA 003 lt05
Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed
lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo
^ = Energy values and available carbohydrate have not been calculated because available carbohydrate may include small quantities of oligosaccharides that were not analysed in this sample + = Available carbohydrate calculated on the assumption that starch is not present = 60 of nitrogen in mushrooms is non-protein nitrogen (Calculated as total nitrogen ndash non-protein nitrogen) X 625
24
Nutrient analysis of fruit and vegetables
Annex D Analytical methods used
Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g
Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g
Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g
Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g
Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
25
Nutrient analysis of fruit and vegetables
Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g
Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion
Exchange Chromatography with Pulsed Amperometric Detection In-house method
LOQ 01 g100g
Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g
Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g
Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited
Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited
26
Nutrient analysis of fruit and vegetables
Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited
Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited
Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited
Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60
Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited
The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid
Vitamin C Vitamin C is determined by HPLC using fluorescence detection
Oil Soluble Vitamins Vitamins A E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on
bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol
bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene
27
Nutrient analysis of fruit and vegetables
bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols
The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below
α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001
Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows
All-trans retinol + (07513-cis retinol) + ( β-carotene6) + (other active carotenoids12)
UKAS accredited
Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications
28
Nutrient analysis of fruit and vegetables
References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 March 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 March 2013)
29
Nutrient analysis of fruit and vegetables
2
Nutrient analysis of fruit and vegetables
Prepared by the Food Composition and Diet Team Public Health Directorate
copy Crown copyright 2013 First published March 2013 Published to DH website in electronic PDF format only wwwdhgovukpublications
3
Nutrient analysis of fruit and vegetables
Contents Contents 4 Executive summary 5 Background 7 Methodology 7 Results 9 Interpretation 9 Further Information 10 Annex A Details of composite samples analysed 11 Annex B List of nutrients analysed 14 Annex C Analytical data 15 Macronutrients 15 Micronutrients 20 Annex D Analytical methods used 25 References 29
4
Nutrient analysis of fruit and vegetables
Executive summary
A survey to determine the nutrient composition of fruit and vegetables and some fruitvegetable products has been carried out to provide up-to-date nutrient composition data for these foods reflecting the increasing range of commonly consumed fruit and vegetables (eg pak choi rocket and baby spinach)
This survey carried out by a consortium led by the Institute of Food Research (and including Susan Church (Independent Nutritionist) British Nutrition Foundation Laboratory of the Government Chemist and Eurofins Laboratories) forms part of the Department of Healthrsquos1
rolling programme of nutrient analysis which provides up-to-date and reliable information on the nutrient content of foods2 The results from this programme of work are incorporated into the Department of Healthrsquos nutrient databanks that support the National Diet and Nutrition Survey and other national dietary surveys These national surveys are used by Government to monitor the nationrsquos diet This programme of work to determine the nutrient composition of foods is key to ensuring that estimates of nutrient intakes from dietary surveys are robust The results of this survey will also be incorporated into the Composition of Foods Integrated Dataset3 and future publications of McCance and Widdowsonrsquos The Composition of Foods series
59 composite samples made up of a number of sub-samples were analysed for energy and a range of nutrients including carbohydrate fat fatty acids (including trans) protein and a full range of vitamins and minerals Results of these analyses are published here
The list of composite samples to be analysed was determined using consumption and market share data following consultation with expert users of UK food composition data (including representatives of the food industry academia catering suppliers nutritionists and dietitians) Consideration was also given to types of fruit and vegetables where evidence has shown market growth The composite samples selected were those fruit and vegetables that are most commonly consumed or where there were gaps in the data available and consumption was increasing (eg rocket and baby spinach) Market share information was used and industry consulted to determine the sub-samples included within each composite sample Subshysamples included were based on the need to take into account factors including cultivar region and country of origin and season Fresh fruit and vegetables were sampled in two seasons (summerautumn and autumnwinter) where cultivars and geographic origin were known to change between seasons
Each composite comprised of between 9 and 22 sub-samples The sub-samples were purchased from retail outlets and prepared for analysis between August 2011 and February 2012 and were analysed for proximates and individual fatty acids between March and June 2012 Analyses for vitamins and minerals were carried out between March and October 2012
5
Nutrient analysis of fruit and vegetables
It is not possible to make robust comparisons between current data and existing data held for fruit and vegetables largely derived from earlier analytical surveys undertaken between 1982 and 1990 Since that time there have been changes in agricultural practices (particularly the type of fertilizers used as well as the cultivars grown and geographical origin of some produce) that might affect the nutrient composition of produce There is also a high degree of natural variability in fruit and vegetables with composition affected by many factors including cultivar growing conditions (eg soil composition climate fertilizer use) and post-harvest handling distribution and storage These results are broadly similar to existing data held There is no evidence of major changes in the nutrient content of fruit and vegetables based on this survey and any changes are unlikely to be nutritionally significant in a varied diet
6
Nutrient analysis of fruit and vegetables
Background
The Department of Health undertakes a rolling programme of nutrient analysis surveys to ensure that reliable up-to-date information on the nutritional value of foods is available for use in conjunction with food consumption data collected in dietary surveys to monitor the nutritional content of the nationrsquos diet Therefore these nutrient surveys need to provide a single robust set of nutrient values that is indicative of the potentially broad choice available to the consumer when selecting any particular type of food As a result composite samples made up of a number of different brands of fruit and vegetables and fruitvegetable products have been analysed for this survey rather than samples made up of single brands and a generic name is given to each composite
The aim of this particular survey was to provide up-to-date nutrient composition data for a range of fruit and vegetables and fruitvegetable products to reflect the increasing range commonly consumed and new types which are growing in popularity (eg pak choi rocket and baby spinach)
Methodology
A list of composite samples to be analysed was determined following consultation with expert users of UK food composition data (including representatives of the food industry academia catering suppliers nutritionists and dietitians) using consumption and market share data The samples selected were those fruit and vegetables that are most commonly consumed or fruit and vegetables where there were gaps in the data available and consumption was increasing Market share information was used where available and industry consulted to determine the sub-samples included within each composite Sub-samples included were based on the need to take into account factors including cultivar region and country of origin and season Fresh fruit and vegetables were sampled in two seasons (summerautumn and autumnwinter) where cultivars and geographic origin were known to change between seasons
1073 food samples were purchased from retail outlets in the Norwich area (including supermarkets independent retailers and catering suppliers) and prepared for analysis between August 2011 and February 2012 The food samples consisted of various types of fresh frozen and canned fruit and vegetables fruit juice and some fruitvegetable products (ie tomato puree baked beans potato products)
These food samples were combined into 59 composite samples for analysis Where samples were purchased over two seasons samples from each season were prepared and stored
7
Nutrient analysis of fruit and vegetables
frozen until all sub-samples for a composite were available Once all samples had been collected from both sampling points they were thawed and mixed in proportions to produce the final composite sample for analysis of all nutrients except folate and vitamin C Analysis of these labile nutrients was undertaken at the time of seasonal sampling and sub-samples were frozen immediately and analysed as soon as possible following sampling The analytical results for folate and vitamin C for composites purchased over two seasons are presented as an average of these two data points
Each composite was made up of between 9 and 22 sub-samples of equivalent weight This process allows a single robust set of nutrient values to be derived for each composite covering an appropriate cross-section of products available The results of these analyses are published here Sub-samples requiring preparationcooking were prepared in accordance with manufacturersrsquo instructions where available and normal domestic practices They were then combined into composite samples for analysis A full list of the composite food samples analysed is given in Annex A The full sampling report is available at wwwdhgovukpublications
Composites were analysed for proximates and individual fatty acids between March and June 2012 and analysed for vitamins and minerals between March and October 2012 Each composite was analysed for a range of nutrients depending on the importance of the particular food as a dietary source for each nutrient and existing compositional data available A full list of nutrients is given in Annex B The methods used to conduct the analyses are included at Annex D
Values provided by analytical laboratories were compiled in Excel spreadsheets for data evaluation Where possible analytical values were compared to other sources of comparable data such as UK Food Composition tables other food composition tables and information from manufacturers and retailers Where applicable ingredients lists were also evaluated to check that the values reported corresponded to the ingredients included in the samples Where analytical values appeared incorrect or questionable data was checked against original laboratory reports and re-analysed if necessary
8
Nutrient analysis of fruit and vegetables
Results
Each of the composite samples was analysed for an extensive range of nutrients and therefore this project generated a large number of individual results A summary of results for energy protein carbohydrate fat and fatty acids fibre cholesterol vitamins and minerals is provided in Annex C The full set of results are provided in the analytical report associated with this project which is available at wwwdhgovukpublications
Interpretation
This survey has determined the nutrient composition of fruit and vegetables and some fruitvegetable products including those for which the market is growing
The results from this survey provide us with robust up-to-date data which will be incorporated into the Department of Healthrsquos nutrient databanks which support our National Diet and Nutrition Survey and other national dietary surveys enabling the Government to monitor the nationrsquos diet The results of this survey will also be incorporated into future publications in the McCance and Widdowsonrsquos The Composition of Foods series
It is not possible to make robust comparisons between current data and existing data held for fruit and vegetables largely derived from earlier analytical surveys undertaken between 1982 and 1990 Since that time there have been changes in agricultural practices (particularly the type of fertilizers used as well as the cultivars grown and geographical origin of some produce) that might affect the nutrient composition of produce There is also a high degree of natural variability in fruit and vegetables with composition affected by many factors including cultivar growing conditions (eg soil composition climate fertilizer use) and post-harvest handling distribution and storage These results are broadly similar to existing data held There is no evidence of major changes in the nutrient content of fruit and vegetables based on this survey and any changes are unlikely to be nutritionally significant in a varied diet
9
Nutrient analysis of fruit and vegetables
Further Information
The report of this survey (entitled Nutrient analysis fruit and vegetables) is available at wwwdhgovukpublications
Other enquiries should be addressed to
Mrs Melanie Farron-Wilson Department of Health 6th Floor Wellington House 133-155 Waterloo Road London SE1 8UG Tel +44 (0) 20 7972 3369 E-mail melaniefarron-wilsondhgsigovuk
10
Nutrient analysis of fruit and vegetables
Annex A Details of composite samples analysed
Sample Number
Sample Name
1 Potatoes old raw flesh only
2 Potatoes old boiled flesh only
3 Potatoes old baked flesh and skin
4 Potatoes old roasted flesh only
5 Potatoes old potato wedges with skin dipped in sunflower oil baked
6 Potatoes old microwaved flesh and skin
7 Potatoes new boiled flesh and skin
8 Carrots old raw
9 Carrots old boiled
10 Carrots old microwaved
11 Onions raw
12 Onions boiled
13 Onions fried
14 Broccoli (Calabrese) raw
15 Broccoli (Calabrese) boiled
16 Broccoli (Calabrese) steamed
17 Mushrooms raw
18 Mushrooms stewed
19 Mushrooms cooked in sunflower oil
20 Sweetcorn kernels boiled lsquoon the cobrsquo
11
Nutrient analysis of fruit and vegetables
21 Cabbage white raw
22 Cabbage green raw
23 Cabbage green boiled
24 Cauliflower raw
25 Cauliflower boiled
26 Beans green raw
27 Beans green boiled
28 Pak choi steamed
29 Tomatoes (standard)raw
30 Tomatoes (standard) grilled flesh and seeds only
31 Tomatoes cherry raw
32 Lettuce average raw
33 Spinach baby raw
34 Rocket raw
35 Cucumber flesh and skin raw
36 Pepper red raw
37 Pepper red boiled
38 Pepper yellow raw
39 Bananas raw flesh only
40 Apples eating raw flesh and skin
41 Apples cooking stewed flesh only
42 Pears raw flesh and skin
43 Grapes green raw
44 Grapes red raw
12
Nutrient analysis of fruit and vegetables
45 Strawberries raw
46 Blueberries raw
47 Citrus fruit softeasy peelers flesh only
48 Oranges flesh only
49 Melon yellow flesh flesh only
50 Peas frozen raw
51 Peas frozen microwaved
52 Sweetcorn canned in water drained
53 Tomatoes canned whole contents
54 Tomato puree
55 Baked beans in tomato sauce
56 Potato products shaped frozen baked
57 Orange juice chilled (premium and from concentrate)
58 Orange juice from concentrate ambient
59 Apple juice clear from concentrate ambient and chilled
13
Nutrient analysis of fruit and vegetables
Annex B List of nutrients analysed
Proximates
Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content
Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)
Sterols Cholesterol
Carbohydrate
(All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose Oligosaccharides
Fibre As non-starch polysaccharide ie Englyst method and AOAC method
Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium
Water soluble vitamins
Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C
Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids
Lutein lycopene zeaxanthin
Vitamin D Vitamin D3 25-OH vitamin D
Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol
Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of fruit and vegetables as a dietary source of each nutrient
14
Nutrient analysis of fruit and vegetables
Annex C Analytical data Macronutrients
Com
posi
te s
ampl
e nu
mbe
r
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
1 Potatoes old raw flesh only 781 19 01 09 196 82 349 08 20 187 09 05 04 lt01 lt01 lt01 NA 003 001 lt001 001 001 lt001 NA
2 Potatoes old boiled flesh only
789 18 01 08 175 74 315 10 16 167 08 03 03 02 lt01 lt01 NA NA NA NA NA NA NA NA
3 Potatoes old baked flesh and skin
710 25 02 13 226 97 413 14 26 212 14 06 05 03 lt01 lt01 NA NA NA NA NA NA NA NA
4 Potatoes old roasted flesh only
649 NA 57 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
626 NA 38 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
732 26 01 14 215 92 392 14 27 194 21 09 08 04 lt01 lt01 NA NA NA NA NA NA NA NA
7 Potatoes new boiled flesh and skin
815 18 06 11 149 68 291 09 18 138 11 05 04 02 lt01 lt01 NA NA NA NA NA NA NA NA
8 Carrots old raw 890 05 04 06 77 34 146 21 39 01 72 11 11 50 lt01 lt01 03 010 011 001 007 008 lt001 NA
9 Carrots old boiled 900 05 05 05 NA^ NA^ NA^ 21 28 03 55 09 07 39 lt01 lt01 NA NA NA NA NA NA NA NA
10 Carrots old microwaved 875 06 02 07 NA^ NA^ NA^ 22 28 lt01 72 11 11 50 lt01 lt01 NA NA NA NA NA NA NA NA
11 Onions raw 891 10 01 04 80+ 35 150 11 22 NA 62 23 18 21 lt01 lt01 18 NA NA NA NA NA NA NA
15
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
12 Onions boiled 925 07 03 lt01 NA^ NA^ NA^ 13 23 NA 42 16 12 14 lt01 lt01 NA NA NA NA NA NA NA NA 13 Onions fried 799 12 53 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw 882 43 06 06 32 34 146 25 40 06 19 07 12 lt01 lt01 lt01 07 015 006 017 008 025 lt001 NA
15 Broccoli (calabrese) boiled
908 33 05 05 NA^ NA^ NA^ 23 28 07 16 08 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
16 Broccoli (calabrese) steamed
884 41 05 10 NA^ NA^ NA^ 26 38 08 20 08 09 03 lt01 lt01 NA NA NA NA NA NA NA NA
17 Mushrooms raw 929 10 02 07 03 7 29 12 07 lt01 03 lt01 03 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
18 Mushrooms stewed 931 14 03 06 01 9 37 20 26 01 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
19 Mushrooms cooked in sunflower oil
791 NA 110 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20 Sweetcorn kernels boiled on the cob
760 36 19 08 95 67 284 26 51 68 25 24 01 lt01 lt01 lt01 02 NA NA NA NA NA NA NA
21 Cabbage white raw 901 12 01 07 48 24 101 20 30 lt01 48 24 21 03 lt01 lt01 NA NA NA NA NA NA NA NA
22 Cabbage green raw 884 24 02 08 41 27 114 27 41 lt01 41 20 18 03 lt01 lt01 NA NA NA NA NA NA NA NA
23 Cabbage green boiled 919 15 02 05 23 17 70 26 22 lt01 23 10 09 04 lt01 lt01 NA NA NA NA NA NA NA NA
24 Cauliflower raw 911 25 04 07 44 30 128 18 18 02 29 12 13 04 lt01 lt01 13 NA NA NA NA NA NA NA
25 Cauliflower boiled 923 19 09 06 NA^ NA^ NA^ 16 19 lt01 24 09 10 05 lt01 lt01 NA NA NA NA NA NA NA NA
26 Beans green raw 913 21 04 07 31 24 102 25 34 10 22 08 14 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
27 Beans green boiled 896 21 03 08 40 26 108 25 41 09 30 13 12 05 lt01 lt01 NA NA NA NA NA NA NA NA
28 Pak choi steamed 948 15 01 07 19 14 58 NA 20 04 15 08 06 01 lt01 lt01 NA NA NA NA NA NA NA NA
16
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
29 Tomatoes (standard) raw 946 05 01 04 30 14 61 10 10 lt01 30 14 16 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
30
Tomatoes (standard) grilled flesh and seeds only
933 06 02 06 34+ 17 72 10 lt05 NA 34 16 18 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
31 Tomatoes cherry raw 914 11 05 09 36+ 22 94 12 13 NA 36 16 20 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
32 Lettuce average raw 961 12 01 04 14+ 11 48 13 15 NA 14 06 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
33 Spinach baby raw 935 26 06 20 02 16 69 12 10 02 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
34 Rocket raw 931 36 04 15 lt01+ 18 74 13 17 NA lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
35 Cucumber flesh and skin raw
965 10 06 04 12 14 60 07 07 lt01 12 05 07 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
36 Peppers red raw 929 08 02 08 NA^ NA^ NA^ 10 22 lt01 42 20 22 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
37 Peppers red boiled 933 08 01 05 NA^ NA^ NA^ 08 24 lt01 33 12 19 02 lt01 lt01 NA NA NA NA NA NA NA NA
38 Pepper yellow raw 928 08 02 06 NA^ NA^ NA^ NA NA NA 44 18 26 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
39 Bananas raw flesh only 750 12 01 11 203 81 348 08 14 22 181 79 75 27 lt01 lt01 NA NA NA NA NA NA NA NA
40 Apples eating raw flesh and skin
862 06 05 02 116+ 51 215 13 12 NA 116 21 67 28 lt01 lt01 NA NA NA NA NA NA NA NA
41
Apples cooking stewed flesh only
873 02 03 02 97+ 40 169 13 17 NA 97 21 59 17 lt01 lt01 NA NA NA NA NA NA NA NA
42 Pears raw flesh and skin 852 03 01 02 109+ 43 182 16 27 NA 109 31 66 12 lt01 lt01 NA NA NA NA NA NA NA NA
43 Grapes green raw 827 07 02 05 152+ 62 263 07 12 NA 152 73 79 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
44 Grapes red raw 811 06 01 05 170+ 67 286 06 13 NA 170 77 93 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
45 Strawberries raw 916 06 05 04 61+ 30 126 10 38 NA 61 30 31 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
17
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
46 Blueberries raw 857 09 02 02 91 40 169 15 15 lt01 91 39 52 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
47
Citrus fruit softeasy peelers flesh only
858 07 02 04 96+ 41 173 12 15 NA 96 16 19 61 lt01 lt01 NA NA NA NA NA NA NA NA
48 Oranges flesh only 870 08 02 04 82+ 36 152 17 12 NA 82 20 22 40 lt01 lt01 NA NA NA NA NA NA NA NA
49 Melon yellow flesh flesh only 910 05 01 07 68+ 29 122 04 07 NA 68 17 25 26 lt01 lt01 NA NA NA NA NA NA NA NA
50 Peas frozen raw 789 53 07 05 107 68 288 39 53 51 57 lt01 lt01 57 lt01 lt01 lt01 013 007 006 031 036 lt001 NA
51 Peas frozen microwaved 776 57 09 06 108 71 303 45 56 42 66 lt01 lt01 66 lt01 lt01 NA NA NA NA NA NA NA NA
52 Sweetcorn canned in water drained
787 26 17 05 NA^ NA^ NA^ 25 31 62 75 03 01 71 lt01 lt01 NA NA NA NA NA NA NA NA
53 Tomatoes canned whole contents
929 11 01 07 38 19 80 07 08 lt01 38 19 19 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
54 Tomato puree 725 44 02 47 129 67 287 30 47 lt01 129 55 74 lt01 lt01 lt01 NA 004 002 002 005 007 lt001 NA
55 Baked beans in tomato sauce 728 50 05 17 150 81 343 38 49 102 48 06 08 34 lt01 lt01 lt01 009 006 015 013 027 lt001 NA
56
Potato products shaped frozen baked
554 25 83 16 281 190 799 28 27 277 04 02 lt01 02 lt01 lt01 NA 089 330 018 347 365 002 NA
57
Orange juice chilled (premium and from concentrate)
877 09 lt01 05 86+ 36 153 02 lt05 NA 86 20 24 42 lt01 lt01 NA NA NA NA NA NA NA NA
58
Orange juice from concentrate ambient
894 06 lt01 03 85+ 34 146 02 lt05 NA 85 20 24 41 lt01 lt01 NA NA NA NA NA NA NA NA
18
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
59
Apple juice clear from concentrate ambient and chilled
866 01 lt01 02 97+ 37 157 NA NA NA 97 24 55 18 lt01 lt01 NA NA NA NA NA NA NA NA
19
Nutrient analysis of fruit and vegetables
Micronutrients C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
umm
illig
ram
s10
0g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
1 Potatoes old raw flesh only
lt4 NA 020 001 03 04 14 001 014 NA 13 044 03 2 443 7 21 34 032 006 028 83 1 014 lt05
2 Potatoes old boiled flesh only
NA NA 021 lt001 05 04 9 001 006 NA 18 043 03 1 365 6 18 31 034 006 024 74 NA 012 lt05
3 Potatoes old baked flesh and skin
NA NA 020 002 09 04 6 005 011 NA 18 046 03 2 600 11 27 45 063 009 038 114 NA 018 lt05
4 Potatoes old roasted flesh only
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
NA NA 023 001 08 04 5 013 014 NA 33 048 03 2 585 13 27 43 075 009 036 121 NA 018 lt05
7 Potatoes new boiled flesh and skin
NA NA 013 001 07 04 7 011 013 NA 21 051 03 3 377 11 18 44 061 008 023 88 lt07 012 lt05
8 Carrots old raw 1961 NA 013 001 02 02 2 009 006 NA 8 027 03 27 178 26 7 16 023 003 011 122 lt07 007 lt05
9 Carrots old boiled 1850 NA 009 002 02 02 3 NA 004 NA 8 023 03 29 166 31 8 17 034 004 013 84 NA 009 lt05
10 Carrots old microwaved 1887 NA 014 002 03 01 3 NA 006 NA 17 037 03 44 267 36 11 23 025 005 015 130 NA 011 lt05
11 Onions raw NA NA 011 002 03 03 3 029 010 NA 11 004 10 3 138 30 8 23 030 004 014 54 2 010 lt05
20
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
12 Onions boiled NA NA 003 lt001 03 02 4 NA 007 NA 8 006 07 2 105 25 7 23 029 005 016 49 NA 011 lt05
13 Onions fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw
97 NA 015 012 08 09 79 172 013 NA 95 061 41 9 397 48 22 81 106 008 070 73 2 028 1
15 Broccoli (calabrese) boiled
100 NA 004 006 05 09 44 167 011 NA 34 028 35 6 212 35 14 59 060 005 040 50 NA 020 1
16 Broccoli (calabrese) steamed
61 NA 029 015 08 08 60 184 013 NA 72 058 38 7 373 44 21 74 075 008 061 70 NA 025 1
17 Mushrooms raw NA NA 013 027 25 050 1 001 010 NA 40 238 117 4 378 3 10 94 021 028 056 125 2 005 17
18 Mushrooms stewed NA NA 009 026 18 08 lt05 NA 006 NA 15 129 109 3 216 3 8 75 032 035 092 93 NA 005 16
19 Mushrooms cooked in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20
Sweetcorn kernels boiled on the cob
5 NA 025 008 22 07 4 042 002 NA 24 040 10 lt05 333 4 42 107 065 009 086 63 lt07 032 1
21 Cabbage white raw lt4 NA 023 002 03 01 47 005 012 NA 84 021 01 7 227 56 12 26 039 003 016 94 2 012 1
22 Cabbage green raw NA NA 033 004 06 03 48 008 014 NA 45 036 01 7 288 56 14 37 052 004 026 75 1 018 1
23 Cabbage green boiled 53 NA 015 005 03 03 45 027 007 NA 40 021 lt01 5 187 54 9 29 040 003 016 79 NA 012 1
24 Cauliflower raw lt4 NA 006 009 06 04 56 009 014 NA 55 104 17 7 252 17 12 37 042 003 029 73 NA 013 1
25 Cauliflower boiled lt4 NA 009 003 04 05 30 011 015 NA 48 047 12 7 215 19 12 45 045 003 024 54 NA 014 1
21
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
26 Beans green raw 42 NA 012 009 08 04 8 044 006 NA 58 011 10 lt05 286 52 25 38 104 006 038 69 2 031 1
27 Beans green boiled 24 NA 008 008 07 04 6 NA 002 NA 58 012 07 lt05 304 61 28 44 106 012 038 54 NA 037 1
28 Pak choi steamed 55 NA 007 004 05 03 15 040 004 NA 80 014 10 39 287 73 16 47 096 006 040 129 1 027 04
29 Tomatoes (standard) raw
58 NA 004 001 06 01 22 052 006 NA 23 029 14 2 223 8 8 22 024 003 010 84 2 012 lt05
30
Tomatoes (standard) grilled flesh and seeds only
59 NA 005 001 06 01 30 089 015 NA 14 019 13 2 209 10 9 21 026 004 010 93 NA 014 lt05
31 Tomatoes cherry raw 80 NA 005 002 04 01 15 089 006 NA 24 019 18 4 274 10 12 31 034 005 016 95 2 012 lt05
32 Lettuce average raw 10 NA 014 005 05 01 1 064 002 NA 60 019 07 9 222 24 9 22 013 003 022 78 1 014 lt05
33 Spinach baby raw 260 NA 009 018 10 07 29 048 012 NA 161 028 01 30 682 119 80 44 189 016 090 112 4 086 5
34 Rocket raw 190 NA 019 018 07 09 20 022 008 NA 88 029 13 30 326 216 28 44 126 019 040 93 5 041 2
35 Cucumber flesh and skin raw
12 NA 003 002 02 01 2 004 001 NA 14 032 08 4 156 21 10 23 030 003 010 67 3 009 lt05
36 Peppers red raw 97 NA 007 006 05 01 126 095 023 NA 75 027 33 1 216 7 11 23 039 005 019 48 3 012 lt05
37 Peppers red boiled 103 NA 005 005 05 01 89 103 020 NA 26 016 15 lt05 159 7 10 20 035 005 019 29 NA 012 lt05
38 Pepper yellow raw 22 NA 011 002 04 01 121 064 016 NA 30 035 39 1 189 7 10 21 048 005 018 64 NA 011 lt05
39 Bananas raw flesh only
4 NA 015 004 07 02 9 016 031 NA 14 035 25 lt05 330 6 27 23 027 010 018 109 3 036 lt05
22
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
40 Apples eating raw flesh and skin
2 NA 004 004 01 lt01 6 009 007 NA lt5 010 11 1 100 5 4 8 009 003 lt006 44 4 004 lt05
41
Apples cooking stewed flesh only
lt4 NA 002 003 02 01 12 011 005 NA lt5 011 10 1 87 3 3 7 010 003 lt006 73 4 002 lt05
42 Pears raw flesh and skin 2 NA 003 004 02 01 3 012 004 NA 6 008 03 1 105 7 5 9 014 005 009 64 1 005 lt05
43 Grapes green raw lt4 NA 004 001 02 01 2 018 004 NA 6 014 02 1 217 84 63 19 021 007 lt006 44 1 006 lt05
44 Grapes red raw 2 NA 009 001 02 01 3 020 004 NA 6 012 02 1 213 11 7 18 024 010 lt006 63 NA 006 lt05
45 Strawberries raw lt4 NA 002 002 06 01 57 039 003 NA 61 037 12 1 170 17 12 26 025 003 011 62 1 031 lt05
46 Blueberries raw 2 NA 004 004 03 02 6 094 001 NA 8 020 15 2 66 10 5 16 055 006 010 53 2 069 lt05
47
Citrus fruit softeasy peelers flesh only
18 NA 017 003 04 01 42 021 006 NA 19 015 14 1 128 25 9 15 009 004 lt006 55 1 002 lt05
48 Oranges flesh only 9 NA 022 003 05 01 52 035 005 NA 33 027 10 1 122 24 8 16 011 003 lt006 73 1 002 lt05
49 Melon yellow flesh flesh only
1 NA 007 001 04 01 80 007 007 NA 13 024 26 11 180 6 6 6 018 002 010 97 lt07 002 lt05
50 Peas frozen raw 44 NA 060 008 23 08 22 011 012 NA 50 011 05 4 171 36 26 86 175 013 078 59 NA 035 lt05
51 Peas frozen microwaved NA NA 059 008 22 08 17 014 011 NA 60 010 04 4 179 36 27 91 175 014 082 73 NA 035 lt05
52
Sweetcorn canned in water drained
7 NA 026 006 19 04 24 063 013 NA 45 012 11 1 158 3 16 52 034 004 037 84 lt07 010 lt05
23
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
53
Tomatoes canned whole contents
55 NA 013 004 10 01 11 136 012 NA 11 011 14 5 212 11 10 17 057 007 010 74 NA 009 lt05
54 Tomato puree 292 NA 098 012 36 04 43 522 028 NA 39 011 63 49 1257 45 57 94 145 041 056 297 NA 034 1
55 Baked beans in tomato sauce
4 NA 021 003 07 10 NA 035 013 NA 29 011 25 261 272 42 30 88 142 024 062 471 lt07 033 3
56
Potato products shaped frozen baked
NA NA 019 002 08 05 44 270 010 NA 17 029 08 254 423 29 22 55 074 013 041 423 NA 016 lt05
57
Orange juice chilled (premium and from concentrate)
7 NA 028 002 04 lt01 40 015 006 NA 22 015 07 1 158 8 9 15 007 003 lt006 65 NA 002 lt05
58
Orange juice from concentrate ambient
NA NA 033 002 04 01 31 NA 004 NA 32 019 07 3 164 12 10 16 007 003 007 70 1 003 lt05
59
Apple juice clear from concentrate ambient and chilled
NA NA 005 002 02 lt01 26 lt001 005 NA 1 005 09 3 89 6 4 6 006 001 lt006 64 NA 003 lt05
Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed
lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo
^ = Energy values and available carbohydrate have not been calculated because available carbohydrate may include small quantities of oligosaccharides that were not analysed in this sample + = Available carbohydrate calculated on the assumption that starch is not present = 60 of nitrogen in mushrooms is non-protein nitrogen (Calculated as total nitrogen ndash non-protein nitrogen) X 625
24
Nutrient analysis of fruit and vegetables
Annex D Analytical methods used
Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g
Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g
Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g
Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g
Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
25
Nutrient analysis of fruit and vegetables
Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g
Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion
Exchange Chromatography with Pulsed Amperometric Detection In-house method
LOQ 01 g100g
Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g
Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g
Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited
Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited
26
Nutrient analysis of fruit and vegetables
Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited
Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited
Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited
Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60
Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited
The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid
Vitamin C Vitamin C is determined by HPLC using fluorescence detection
Oil Soluble Vitamins Vitamins A E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on
bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol
bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene
27
Nutrient analysis of fruit and vegetables
bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols
The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below
α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001
Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows
All-trans retinol + (07513-cis retinol) + ( β-carotene6) + (other active carotenoids12)
UKAS accredited
Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications
28
Nutrient analysis of fruit and vegetables
References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 March 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 March 2013)
29
Nutrient analysis of fruit and vegetables
Prepared by the Food Composition and Diet Team Public Health Directorate
copy Crown copyright 2013 First published March 2013 Published to DH website in electronic PDF format only wwwdhgovukpublications
3
Nutrient analysis of fruit and vegetables
Contents Contents 4 Executive summary 5 Background 7 Methodology 7 Results 9 Interpretation 9 Further Information 10 Annex A Details of composite samples analysed 11 Annex B List of nutrients analysed 14 Annex C Analytical data 15 Macronutrients 15 Micronutrients 20 Annex D Analytical methods used 25 References 29
4
Nutrient analysis of fruit and vegetables
Executive summary
A survey to determine the nutrient composition of fruit and vegetables and some fruitvegetable products has been carried out to provide up-to-date nutrient composition data for these foods reflecting the increasing range of commonly consumed fruit and vegetables (eg pak choi rocket and baby spinach)
This survey carried out by a consortium led by the Institute of Food Research (and including Susan Church (Independent Nutritionist) British Nutrition Foundation Laboratory of the Government Chemist and Eurofins Laboratories) forms part of the Department of Healthrsquos1
rolling programme of nutrient analysis which provides up-to-date and reliable information on the nutrient content of foods2 The results from this programme of work are incorporated into the Department of Healthrsquos nutrient databanks that support the National Diet and Nutrition Survey and other national dietary surveys These national surveys are used by Government to monitor the nationrsquos diet This programme of work to determine the nutrient composition of foods is key to ensuring that estimates of nutrient intakes from dietary surveys are robust The results of this survey will also be incorporated into the Composition of Foods Integrated Dataset3 and future publications of McCance and Widdowsonrsquos The Composition of Foods series
59 composite samples made up of a number of sub-samples were analysed for energy and a range of nutrients including carbohydrate fat fatty acids (including trans) protein and a full range of vitamins and minerals Results of these analyses are published here
The list of composite samples to be analysed was determined using consumption and market share data following consultation with expert users of UK food composition data (including representatives of the food industry academia catering suppliers nutritionists and dietitians) Consideration was also given to types of fruit and vegetables where evidence has shown market growth The composite samples selected were those fruit and vegetables that are most commonly consumed or where there were gaps in the data available and consumption was increasing (eg rocket and baby spinach) Market share information was used and industry consulted to determine the sub-samples included within each composite sample Subshysamples included were based on the need to take into account factors including cultivar region and country of origin and season Fresh fruit and vegetables were sampled in two seasons (summerautumn and autumnwinter) where cultivars and geographic origin were known to change between seasons
Each composite comprised of between 9 and 22 sub-samples The sub-samples were purchased from retail outlets and prepared for analysis between August 2011 and February 2012 and were analysed for proximates and individual fatty acids between March and June 2012 Analyses for vitamins and minerals were carried out between March and October 2012
5
Nutrient analysis of fruit and vegetables
It is not possible to make robust comparisons between current data and existing data held for fruit and vegetables largely derived from earlier analytical surveys undertaken between 1982 and 1990 Since that time there have been changes in agricultural practices (particularly the type of fertilizers used as well as the cultivars grown and geographical origin of some produce) that might affect the nutrient composition of produce There is also a high degree of natural variability in fruit and vegetables with composition affected by many factors including cultivar growing conditions (eg soil composition climate fertilizer use) and post-harvest handling distribution and storage These results are broadly similar to existing data held There is no evidence of major changes in the nutrient content of fruit and vegetables based on this survey and any changes are unlikely to be nutritionally significant in a varied diet
6
Nutrient analysis of fruit and vegetables
Background
The Department of Health undertakes a rolling programme of nutrient analysis surveys to ensure that reliable up-to-date information on the nutritional value of foods is available for use in conjunction with food consumption data collected in dietary surveys to monitor the nutritional content of the nationrsquos diet Therefore these nutrient surveys need to provide a single robust set of nutrient values that is indicative of the potentially broad choice available to the consumer when selecting any particular type of food As a result composite samples made up of a number of different brands of fruit and vegetables and fruitvegetable products have been analysed for this survey rather than samples made up of single brands and a generic name is given to each composite
The aim of this particular survey was to provide up-to-date nutrient composition data for a range of fruit and vegetables and fruitvegetable products to reflect the increasing range commonly consumed and new types which are growing in popularity (eg pak choi rocket and baby spinach)
Methodology
A list of composite samples to be analysed was determined following consultation with expert users of UK food composition data (including representatives of the food industry academia catering suppliers nutritionists and dietitians) using consumption and market share data The samples selected were those fruit and vegetables that are most commonly consumed or fruit and vegetables where there were gaps in the data available and consumption was increasing Market share information was used where available and industry consulted to determine the sub-samples included within each composite Sub-samples included were based on the need to take into account factors including cultivar region and country of origin and season Fresh fruit and vegetables were sampled in two seasons (summerautumn and autumnwinter) where cultivars and geographic origin were known to change between seasons
1073 food samples were purchased from retail outlets in the Norwich area (including supermarkets independent retailers and catering suppliers) and prepared for analysis between August 2011 and February 2012 The food samples consisted of various types of fresh frozen and canned fruit and vegetables fruit juice and some fruitvegetable products (ie tomato puree baked beans potato products)
These food samples were combined into 59 composite samples for analysis Where samples were purchased over two seasons samples from each season were prepared and stored
7
Nutrient analysis of fruit and vegetables
frozen until all sub-samples for a composite were available Once all samples had been collected from both sampling points they were thawed and mixed in proportions to produce the final composite sample for analysis of all nutrients except folate and vitamin C Analysis of these labile nutrients was undertaken at the time of seasonal sampling and sub-samples were frozen immediately and analysed as soon as possible following sampling The analytical results for folate and vitamin C for composites purchased over two seasons are presented as an average of these two data points
Each composite was made up of between 9 and 22 sub-samples of equivalent weight This process allows a single robust set of nutrient values to be derived for each composite covering an appropriate cross-section of products available The results of these analyses are published here Sub-samples requiring preparationcooking were prepared in accordance with manufacturersrsquo instructions where available and normal domestic practices They were then combined into composite samples for analysis A full list of the composite food samples analysed is given in Annex A The full sampling report is available at wwwdhgovukpublications
Composites were analysed for proximates and individual fatty acids between March and June 2012 and analysed for vitamins and minerals between March and October 2012 Each composite was analysed for a range of nutrients depending on the importance of the particular food as a dietary source for each nutrient and existing compositional data available A full list of nutrients is given in Annex B The methods used to conduct the analyses are included at Annex D
Values provided by analytical laboratories were compiled in Excel spreadsheets for data evaluation Where possible analytical values were compared to other sources of comparable data such as UK Food Composition tables other food composition tables and information from manufacturers and retailers Where applicable ingredients lists were also evaluated to check that the values reported corresponded to the ingredients included in the samples Where analytical values appeared incorrect or questionable data was checked against original laboratory reports and re-analysed if necessary
8
Nutrient analysis of fruit and vegetables
Results
Each of the composite samples was analysed for an extensive range of nutrients and therefore this project generated a large number of individual results A summary of results for energy protein carbohydrate fat and fatty acids fibre cholesterol vitamins and minerals is provided in Annex C The full set of results are provided in the analytical report associated with this project which is available at wwwdhgovukpublications
Interpretation
This survey has determined the nutrient composition of fruit and vegetables and some fruitvegetable products including those for which the market is growing
The results from this survey provide us with robust up-to-date data which will be incorporated into the Department of Healthrsquos nutrient databanks which support our National Diet and Nutrition Survey and other national dietary surveys enabling the Government to monitor the nationrsquos diet The results of this survey will also be incorporated into future publications in the McCance and Widdowsonrsquos The Composition of Foods series
It is not possible to make robust comparisons between current data and existing data held for fruit and vegetables largely derived from earlier analytical surveys undertaken between 1982 and 1990 Since that time there have been changes in agricultural practices (particularly the type of fertilizers used as well as the cultivars grown and geographical origin of some produce) that might affect the nutrient composition of produce There is also a high degree of natural variability in fruit and vegetables with composition affected by many factors including cultivar growing conditions (eg soil composition climate fertilizer use) and post-harvest handling distribution and storage These results are broadly similar to existing data held There is no evidence of major changes in the nutrient content of fruit and vegetables based on this survey and any changes are unlikely to be nutritionally significant in a varied diet
9
Nutrient analysis of fruit and vegetables
Further Information
The report of this survey (entitled Nutrient analysis fruit and vegetables) is available at wwwdhgovukpublications
Other enquiries should be addressed to
Mrs Melanie Farron-Wilson Department of Health 6th Floor Wellington House 133-155 Waterloo Road London SE1 8UG Tel +44 (0) 20 7972 3369 E-mail melaniefarron-wilsondhgsigovuk
10
Nutrient analysis of fruit and vegetables
Annex A Details of composite samples analysed
Sample Number
Sample Name
1 Potatoes old raw flesh only
2 Potatoes old boiled flesh only
3 Potatoes old baked flesh and skin
4 Potatoes old roasted flesh only
5 Potatoes old potato wedges with skin dipped in sunflower oil baked
6 Potatoes old microwaved flesh and skin
7 Potatoes new boiled flesh and skin
8 Carrots old raw
9 Carrots old boiled
10 Carrots old microwaved
11 Onions raw
12 Onions boiled
13 Onions fried
14 Broccoli (Calabrese) raw
15 Broccoli (Calabrese) boiled
16 Broccoli (Calabrese) steamed
17 Mushrooms raw
18 Mushrooms stewed
19 Mushrooms cooked in sunflower oil
20 Sweetcorn kernels boiled lsquoon the cobrsquo
11
Nutrient analysis of fruit and vegetables
21 Cabbage white raw
22 Cabbage green raw
23 Cabbage green boiled
24 Cauliflower raw
25 Cauliflower boiled
26 Beans green raw
27 Beans green boiled
28 Pak choi steamed
29 Tomatoes (standard)raw
30 Tomatoes (standard) grilled flesh and seeds only
31 Tomatoes cherry raw
32 Lettuce average raw
33 Spinach baby raw
34 Rocket raw
35 Cucumber flesh and skin raw
36 Pepper red raw
37 Pepper red boiled
38 Pepper yellow raw
39 Bananas raw flesh only
40 Apples eating raw flesh and skin
41 Apples cooking stewed flesh only
42 Pears raw flesh and skin
43 Grapes green raw
44 Grapes red raw
12
Nutrient analysis of fruit and vegetables
45 Strawberries raw
46 Blueberries raw
47 Citrus fruit softeasy peelers flesh only
48 Oranges flesh only
49 Melon yellow flesh flesh only
50 Peas frozen raw
51 Peas frozen microwaved
52 Sweetcorn canned in water drained
53 Tomatoes canned whole contents
54 Tomato puree
55 Baked beans in tomato sauce
56 Potato products shaped frozen baked
57 Orange juice chilled (premium and from concentrate)
58 Orange juice from concentrate ambient
59 Apple juice clear from concentrate ambient and chilled
13
Nutrient analysis of fruit and vegetables
Annex B List of nutrients analysed
Proximates
Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content
Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)
Sterols Cholesterol
Carbohydrate
(All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose Oligosaccharides
Fibre As non-starch polysaccharide ie Englyst method and AOAC method
Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium
Water soluble vitamins
Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C
Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids
Lutein lycopene zeaxanthin
Vitamin D Vitamin D3 25-OH vitamin D
Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol
Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of fruit and vegetables as a dietary source of each nutrient
14
Nutrient analysis of fruit and vegetables
Annex C Analytical data Macronutrients
Com
posi
te s
ampl
e nu
mbe
r
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
1 Potatoes old raw flesh only 781 19 01 09 196 82 349 08 20 187 09 05 04 lt01 lt01 lt01 NA 003 001 lt001 001 001 lt001 NA
2 Potatoes old boiled flesh only
789 18 01 08 175 74 315 10 16 167 08 03 03 02 lt01 lt01 NA NA NA NA NA NA NA NA
3 Potatoes old baked flesh and skin
710 25 02 13 226 97 413 14 26 212 14 06 05 03 lt01 lt01 NA NA NA NA NA NA NA NA
4 Potatoes old roasted flesh only
649 NA 57 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
626 NA 38 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
732 26 01 14 215 92 392 14 27 194 21 09 08 04 lt01 lt01 NA NA NA NA NA NA NA NA
7 Potatoes new boiled flesh and skin
815 18 06 11 149 68 291 09 18 138 11 05 04 02 lt01 lt01 NA NA NA NA NA NA NA NA
8 Carrots old raw 890 05 04 06 77 34 146 21 39 01 72 11 11 50 lt01 lt01 03 010 011 001 007 008 lt001 NA
9 Carrots old boiled 900 05 05 05 NA^ NA^ NA^ 21 28 03 55 09 07 39 lt01 lt01 NA NA NA NA NA NA NA NA
10 Carrots old microwaved 875 06 02 07 NA^ NA^ NA^ 22 28 lt01 72 11 11 50 lt01 lt01 NA NA NA NA NA NA NA NA
11 Onions raw 891 10 01 04 80+ 35 150 11 22 NA 62 23 18 21 lt01 lt01 18 NA NA NA NA NA NA NA
15
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
12 Onions boiled 925 07 03 lt01 NA^ NA^ NA^ 13 23 NA 42 16 12 14 lt01 lt01 NA NA NA NA NA NA NA NA 13 Onions fried 799 12 53 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw 882 43 06 06 32 34 146 25 40 06 19 07 12 lt01 lt01 lt01 07 015 006 017 008 025 lt001 NA
15 Broccoli (calabrese) boiled
908 33 05 05 NA^ NA^ NA^ 23 28 07 16 08 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
16 Broccoli (calabrese) steamed
884 41 05 10 NA^ NA^ NA^ 26 38 08 20 08 09 03 lt01 lt01 NA NA NA NA NA NA NA NA
17 Mushrooms raw 929 10 02 07 03 7 29 12 07 lt01 03 lt01 03 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
18 Mushrooms stewed 931 14 03 06 01 9 37 20 26 01 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
19 Mushrooms cooked in sunflower oil
791 NA 110 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20 Sweetcorn kernels boiled on the cob
760 36 19 08 95 67 284 26 51 68 25 24 01 lt01 lt01 lt01 02 NA NA NA NA NA NA NA
21 Cabbage white raw 901 12 01 07 48 24 101 20 30 lt01 48 24 21 03 lt01 lt01 NA NA NA NA NA NA NA NA
22 Cabbage green raw 884 24 02 08 41 27 114 27 41 lt01 41 20 18 03 lt01 lt01 NA NA NA NA NA NA NA NA
23 Cabbage green boiled 919 15 02 05 23 17 70 26 22 lt01 23 10 09 04 lt01 lt01 NA NA NA NA NA NA NA NA
24 Cauliflower raw 911 25 04 07 44 30 128 18 18 02 29 12 13 04 lt01 lt01 13 NA NA NA NA NA NA NA
25 Cauliflower boiled 923 19 09 06 NA^ NA^ NA^ 16 19 lt01 24 09 10 05 lt01 lt01 NA NA NA NA NA NA NA NA
26 Beans green raw 913 21 04 07 31 24 102 25 34 10 22 08 14 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
27 Beans green boiled 896 21 03 08 40 26 108 25 41 09 30 13 12 05 lt01 lt01 NA NA NA NA NA NA NA NA
28 Pak choi steamed 948 15 01 07 19 14 58 NA 20 04 15 08 06 01 lt01 lt01 NA NA NA NA NA NA NA NA
16
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
29 Tomatoes (standard) raw 946 05 01 04 30 14 61 10 10 lt01 30 14 16 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
30
Tomatoes (standard) grilled flesh and seeds only
933 06 02 06 34+ 17 72 10 lt05 NA 34 16 18 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
31 Tomatoes cherry raw 914 11 05 09 36+ 22 94 12 13 NA 36 16 20 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
32 Lettuce average raw 961 12 01 04 14+ 11 48 13 15 NA 14 06 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
33 Spinach baby raw 935 26 06 20 02 16 69 12 10 02 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
34 Rocket raw 931 36 04 15 lt01+ 18 74 13 17 NA lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
35 Cucumber flesh and skin raw
965 10 06 04 12 14 60 07 07 lt01 12 05 07 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
36 Peppers red raw 929 08 02 08 NA^ NA^ NA^ 10 22 lt01 42 20 22 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
37 Peppers red boiled 933 08 01 05 NA^ NA^ NA^ 08 24 lt01 33 12 19 02 lt01 lt01 NA NA NA NA NA NA NA NA
38 Pepper yellow raw 928 08 02 06 NA^ NA^ NA^ NA NA NA 44 18 26 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
39 Bananas raw flesh only 750 12 01 11 203 81 348 08 14 22 181 79 75 27 lt01 lt01 NA NA NA NA NA NA NA NA
40 Apples eating raw flesh and skin
862 06 05 02 116+ 51 215 13 12 NA 116 21 67 28 lt01 lt01 NA NA NA NA NA NA NA NA
41
Apples cooking stewed flesh only
873 02 03 02 97+ 40 169 13 17 NA 97 21 59 17 lt01 lt01 NA NA NA NA NA NA NA NA
42 Pears raw flesh and skin 852 03 01 02 109+ 43 182 16 27 NA 109 31 66 12 lt01 lt01 NA NA NA NA NA NA NA NA
43 Grapes green raw 827 07 02 05 152+ 62 263 07 12 NA 152 73 79 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
44 Grapes red raw 811 06 01 05 170+ 67 286 06 13 NA 170 77 93 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
45 Strawberries raw 916 06 05 04 61+ 30 126 10 38 NA 61 30 31 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
17
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
46 Blueberries raw 857 09 02 02 91 40 169 15 15 lt01 91 39 52 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
47
Citrus fruit softeasy peelers flesh only
858 07 02 04 96+ 41 173 12 15 NA 96 16 19 61 lt01 lt01 NA NA NA NA NA NA NA NA
48 Oranges flesh only 870 08 02 04 82+ 36 152 17 12 NA 82 20 22 40 lt01 lt01 NA NA NA NA NA NA NA NA
49 Melon yellow flesh flesh only 910 05 01 07 68+ 29 122 04 07 NA 68 17 25 26 lt01 lt01 NA NA NA NA NA NA NA NA
50 Peas frozen raw 789 53 07 05 107 68 288 39 53 51 57 lt01 lt01 57 lt01 lt01 lt01 013 007 006 031 036 lt001 NA
51 Peas frozen microwaved 776 57 09 06 108 71 303 45 56 42 66 lt01 lt01 66 lt01 lt01 NA NA NA NA NA NA NA NA
52 Sweetcorn canned in water drained
787 26 17 05 NA^ NA^ NA^ 25 31 62 75 03 01 71 lt01 lt01 NA NA NA NA NA NA NA NA
53 Tomatoes canned whole contents
929 11 01 07 38 19 80 07 08 lt01 38 19 19 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
54 Tomato puree 725 44 02 47 129 67 287 30 47 lt01 129 55 74 lt01 lt01 lt01 NA 004 002 002 005 007 lt001 NA
55 Baked beans in tomato sauce 728 50 05 17 150 81 343 38 49 102 48 06 08 34 lt01 lt01 lt01 009 006 015 013 027 lt001 NA
56
Potato products shaped frozen baked
554 25 83 16 281 190 799 28 27 277 04 02 lt01 02 lt01 lt01 NA 089 330 018 347 365 002 NA
57
Orange juice chilled (premium and from concentrate)
877 09 lt01 05 86+ 36 153 02 lt05 NA 86 20 24 42 lt01 lt01 NA NA NA NA NA NA NA NA
58
Orange juice from concentrate ambient
894 06 lt01 03 85+ 34 146 02 lt05 NA 85 20 24 41 lt01 lt01 NA NA NA NA NA NA NA NA
18
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
59
Apple juice clear from concentrate ambient and chilled
866 01 lt01 02 97+ 37 157 NA NA NA 97 24 55 18 lt01 lt01 NA NA NA NA NA NA NA NA
19
Nutrient analysis of fruit and vegetables
Micronutrients C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
umm
illig
ram
s10
0g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
1 Potatoes old raw flesh only
lt4 NA 020 001 03 04 14 001 014 NA 13 044 03 2 443 7 21 34 032 006 028 83 1 014 lt05
2 Potatoes old boiled flesh only
NA NA 021 lt001 05 04 9 001 006 NA 18 043 03 1 365 6 18 31 034 006 024 74 NA 012 lt05
3 Potatoes old baked flesh and skin
NA NA 020 002 09 04 6 005 011 NA 18 046 03 2 600 11 27 45 063 009 038 114 NA 018 lt05
4 Potatoes old roasted flesh only
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
NA NA 023 001 08 04 5 013 014 NA 33 048 03 2 585 13 27 43 075 009 036 121 NA 018 lt05
7 Potatoes new boiled flesh and skin
NA NA 013 001 07 04 7 011 013 NA 21 051 03 3 377 11 18 44 061 008 023 88 lt07 012 lt05
8 Carrots old raw 1961 NA 013 001 02 02 2 009 006 NA 8 027 03 27 178 26 7 16 023 003 011 122 lt07 007 lt05
9 Carrots old boiled 1850 NA 009 002 02 02 3 NA 004 NA 8 023 03 29 166 31 8 17 034 004 013 84 NA 009 lt05
10 Carrots old microwaved 1887 NA 014 002 03 01 3 NA 006 NA 17 037 03 44 267 36 11 23 025 005 015 130 NA 011 lt05
11 Onions raw NA NA 011 002 03 03 3 029 010 NA 11 004 10 3 138 30 8 23 030 004 014 54 2 010 lt05
20
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
12 Onions boiled NA NA 003 lt001 03 02 4 NA 007 NA 8 006 07 2 105 25 7 23 029 005 016 49 NA 011 lt05
13 Onions fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw
97 NA 015 012 08 09 79 172 013 NA 95 061 41 9 397 48 22 81 106 008 070 73 2 028 1
15 Broccoli (calabrese) boiled
100 NA 004 006 05 09 44 167 011 NA 34 028 35 6 212 35 14 59 060 005 040 50 NA 020 1
16 Broccoli (calabrese) steamed
61 NA 029 015 08 08 60 184 013 NA 72 058 38 7 373 44 21 74 075 008 061 70 NA 025 1
17 Mushrooms raw NA NA 013 027 25 050 1 001 010 NA 40 238 117 4 378 3 10 94 021 028 056 125 2 005 17
18 Mushrooms stewed NA NA 009 026 18 08 lt05 NA 006 NA 15 129 109 3 216 3 8 75 032 035 092 93 NA 005 16
19 Mushrooms cooked in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20
Sweetcorn kernels boiled on the cob
5 NA 025 008 22 07 4 042 002 NA 24 040 10 lt05 333 4 42 107 065 009 086 63 lt07 032 1
21 Cabbage white raw lt4 NA 023 002 03 01 47 005 012 NA 84 021 01 7 227 56 12 26 039 003 016 94 2 012 1
22 Cabbage green raw NA NA 033 004 06 03 48 008 014 NA 45 036 01 7 288 56 14 37 052 004 026 75 1 018 1
23 Cabbage green boiled 53 NA 015 005 03 03 45 027 007 NA 40 021 lt01 5 187 54 9 29 040 003 016 79 NA 012 1
24 Cauliflower raw lt4 NA 006 009 06 04 56 009 014 NA 55 104 17 7 252 17 12 37 042 003 029 73 NA 013 1
25 Cauliflower boiled lt4 NA 009 003 04 05 30 011 015 NA 48 047 12 7 215 19 12 45 045 003 024 54 NA 014 1
21
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
26 Beans green raw 42 NA 012 009 08 04 8 044 006 NA 58 011 10 lt05 286 52 25 38 104 006 038 69 2 031 1
27 Beans green boiled 24 NA 008 008 07 04 6 NA 002 NA 58 012 07 lt05 304 61 28 44 106 012 038 54 NA 037 1
28 Pak choi steamed 55 NA 007 004 05 03 15 040 004 NA 80 014 10 39 287 73 16 47 096 006 040 129 1 027 04
29 Tomatoes (standard) raw
58 NA 004 001 06 01 22 052 006 NA 23 029 14 2 223 8 8 22 024 003 010 84 2 012 lt05
30
Tomatoes (standard) grilled flesh and seeds only
59 NA 005 001 06 01 30 089 015 NA 14 019 13 2 209 10 9 21 026 004 010 93 NA 014 lt05
31 Tomatoes cherry raw 80 NA 005 002 04 01 15 089 006 NA 24 019 18 4 274 10 12 31 034 005 016 95 2 012 lt05
32 Lettuce average raw 10 NA 014 005 05 01 1 064 002 NA 60 019 07 9 222 24 9 22 013 003 022 78 1 014 lt05
33 Spinach baby raw 260 NA 009 018 10 07 29 048 012 NA 161 028 01 30 682 119 80 44 189 016 090 112 4 086 5
34 Rocket raw 190 NA 019 018 07 09 20 022 008 NA 88 029 13 30 326 216 28 44 126 019 040 93 5 041 2
35 Cucumber flesh and skin raw
12 NA 003 002 02 01 2 004 001 NA 14 032 08 4 156 21 10 23 030 003 010 67 3 009 lt05
36 Peppers red raw 97 NA 007 006 05 01 126 095 023 NA 75 027 33 1 216 7 11 23 039 005 019 48 3 012 lt05
37 Peppers red boiled 103 NA 005 005 05 01 89 103 020 NA 26 016 15 lt05 159 7 10 20 035 005 019 29 NA 012 lt05
38 Pepper yellow raw 22 NA 011 002 04 01 121 064 016 NA 30 035 39 1 189 7 10 21 048 005 018 64 NA 011 lt05
39 Bananas raw flesh only
4 NA 015 004 07 02 9 016 031 NA 14 035 25 lt05 330 6 27 23 027 010 018 109 3 036 lt05
22
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
40 Apples eating raw flesh and skin
2 NA 004 004 01 lt01 6 009 007 NA lt5 010 11 1 100 5 4 8 009 003 lt006 44 4 004 lt05
41
Apples cooking stewed flesh only
lt4 NA 002 003 02 01 12 011 005 NA lt5 011 10 1 87 3 3 7 010 003 lt006 73 4 002 lt05
42 Pears raw flesh and skin 2 NA 003 004 02 01 3 012 004 NA 6 008 03 1 105 7 5 9 014 005 009 64 1 005 lt05
43 Grapes green raw lt4 NA 004 001 02 01 2 018 004 NA 6 014 02 1 217 84 63 19 021 007 lt006 44 1 006 lt05
44 Grapes red raw 2 NA 009 001 02 01 3 020 004 NA 6 012 02 1 213 11 7 18 024 010 lt006 63 NA 006 lt05
45 Strawberries raw lt4 NA 002 002 06 01 57 039 003 NA 61 037 12 1 170 17 12 26 025 003 011 62 1 031 lt05
46 Blueberries raw 2 NA 004 004 03 02 6 094 001 NA 8 020 15 2 66 10 5 16 055 006 010 53 2 069 lt05
47
Citrus fruit softeasy peelers flesh only
18 NA 017 003 04 01 42 021 006 NA 19 015 14 1 128 25 9 15 009 004 lt006 55 1 002 lt05
48 Oranges flesh only 9 NA 022 003 05 01 52 035 005 NA 33 027 10 1 122 24 8 16 011 003 lt006 73 1 002 lt05
49 Melon yellow flesh flesh only
1 NA 007 001 04 01 80 007 007 NA 13 024 26 11 180 6 6 6 018 002 010 97 lt07 002 lt05
50 Peas frozen raw 44 NA 060 008 23 08 22 011 012 NA 50 011 05 4 171 36 26 86 175 013 078 59 NA 035 lt05
51 Peas frozen microwaved NA NA 059 008 22 08 17 014 011 NA 60 010 04 4 179 36 27 91 175 014 082 73 NA 035 lt05
52
Sweetcorn canned in water drained
7 NA 026 006 19 04 24 063 013 NA 45 012 11 1 158 3 16 52 034 004 037 84 lt07 010 lt05
23
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
53
Tomatoes canned whole contents
55 NA 013 004 10 01 11 136 012 NA 11 011 14 5 212 11 10 17 057 007 010 74 NA 009 lt05
54 Tomato puree 292 NA 098 012 36 04 43 522 028 NA 39 011 63 49 1257 45 57 94 145 041 056 297 NA 034 1
55 Baked beans in tomato sauce
4 NA 021 003 07 10 NA 035 013 NA 29 011 25 261 272 42 30 88 142 024 062 471 lt07 033 3
56
Potato products shaped frozen baked
NA NA 019 002 08 05 44 270 010 NA 17 029 08 254 423 29 22 55 074 013 041 423 NA 016 lt05
57
Orange juice chilled (premium and from concentrate)
7 NA 028 002 04 lt01 40 015 006 NA 22 015 07 1 158 8 9 15 007 003 lt006 65 NA 002 lt05
58
Orange juice from concentrate ambient
NA NA 033 002 04 01 31 NA 004 NA 32 019 07 3 164 12 10 16 007 003 007 70 1 003 lt05
59
Apple juice clear from concentrate ambient and chilled
NA NA 005 002 02 lt01 26 lt001 005 NA 1 005 09 3 89 6 4 6 006 001 lt006 64 NA 003 lt05
Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed
lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo
^ = Energy values and available carbohydrate have not been calculated because available carbohydrate may include small quantities of oligosaccharides that were not analysed in this sample + = Available carbohydrate calculated on the assumption that starch is not present = 60 of nitrogen in mushrooms is non-protein nitrogen (Calculated as total nitrogen ndash non-protein nitrogen) X 625
24
Nutrient analysis of fruit and vegetables
Annex D Analytical methods used
Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g
Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g
Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g
Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g
Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
25
Nutrient analysis of fruit and vegetables
Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g
Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion
Exchange Chromatography with Pulsed Amperometric Detection In-house method
LOQ 01 g100g
Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g
Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g
Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited
Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited
26
Nutrient analysis of fruit and vegetables
Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited
Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited
Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited
Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60
Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited
The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid
Vitamin C Vitamin C is determined by HPLC using fluorescence detection
Oil Soluble Vitamins Vitamins A E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on
bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol
bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene
27
Nutrient analysis of fruit and vegetables
bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols
The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below
α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001
Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows
All-trans retinol + (07513-cis retinol) + ( β-carotene6) + (other active carotenoids12)
UKAS accredited
Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications
28
Nutrient analysis of fruit and vegetables
References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 March 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 March 2013)
29
Nutrient analysis of fruit and vegetables
Contents Contents 4 Executive summary 5 Background 7 Methodology 7 Results 9 Interpretation 9 Further Information 10 Annex A Details of composite samples analysed 11 Annex B List of nutrients analysed 14 Annex C Analytical data 15 Macronutrients 15 Micronutrients 20 Annex D Analytical methods used 25 References 29
4
Nutrient analysis of fruit and vegetables
Executive summary
A survey to determine the nutrient composition of fruit and vegetables and some fruitvegetable products has been carried out to provide up-to-date nutrient composition data for these foods reflecting the increasing range of commonly consumed fruit and vegetables (eg pak choi rocket and baby spinach)
This survey carried out by a consortium led by the Institute of Food Research (and including Susan Church (Independent Nutritionist) British Nutrition Foundation Laboratory of the Government Chemist and Eurofins Laboratories) forms part of the Department of Healthrsquos1
rolling programme of nutrient analysis which provides up-to-date and reliable information on the nutrient content of foods2 The results from this programme of work are incorporated into the Department of Healthrsquos nutrient databanks that support the National Diet and Nutrition Survey and other national dietary surveys These national surveys are used by Government to monitor the nationrsquos diet This programme of work to determine the nutrient composition of foods is key to ensuring that estimates of nutrient intakes from dietary surveys are robust The results of this survey will also be incorporated into the Composition of Foods Integrated Dataset3 and future publications of McCance and Widdowsonrsquos The Composition of Foods series
59 composite samples made up of a number of sub-samples were analysed for energy and a range of nutrients including carbohydrate fat fatty acids (including trans) protein and a full range of vitamins and minerals Results of these analyses are published here
The list of composite samples to be analysed was determined using consumption and market share data following consultation with expert users of UK food composition data (including representatives of the food industry academia catering suppliers nutritionists and dietitians) Consideration was also given to types of fruit and vegetables where evidence has shown market growth The composite samples selected were those fruit and vegetables that are most commonly consumed or where there were gaps in the data available and consumption was increasing (eg rocket and baby spinach) Market share information was used and industry consulted to determine the sub-samples included within each composite sample Subshysamples included were based on the need to take into account factors including cultivar region and country of origin and season Fresh fruit and vegetables were sampled in two seasons (summerautumn and autumnwinter) where cultivars and geographic origin were known to change between seasons
Each composite comprised of between 9 and 22 sub-samples The sub-samples were purchased from retail outlets and prepared for analysis between August 2011 and February 2012 and were analysed for proximates and individual fatty acids between March and June 2012 Analyses for vitamins and minerals were carried out between March and October 2012
5
Nutrient analysis of fruit and vegetables
It is not possible to make robust comparisons between current data and existing data held for fruit and vegetables largely derived from earlier analytical surveys undertaken between 1982 and 1990 Since that time there have been changes in agricultural practices (particularly the type of fertilizers used as well as the cultivars grown and geographical origin of some produce) that might affect the nutrient composition of produce There is also a high degree of natural variability in fruit and vegetables with composition affected by many factors including cultivar growing conditions (eg soil composition climate fertilizer use) and post-harvest handling distribution and storage These results are broadly similar to existing data held There is no evidence of major changes in the nutrient content of fruit and vegetables based on this survey and any changes are unlikely to be nutritionally significant in a varied diet
6
Nutrient analysis of fruit and vegetables
Background
The Department of Health undertakes a rolling programme of nutrient analysis surveys to ensure that reliable up-to-date information on the nutritional value of foods is available for use in conjunction with food consumption data collected in dietary surveys to monitor the nutritional content of the nationrsquos diet Therefore these nutrient surveys need to provide a single robust set of nutrient values that is indicative of the potentially broad choice available to the consumer when selecting any particular type of food As a result composite samples made up of a number of different brands of fruit and vegetables and fruitvegetable products have been analysed for this survey rather than samples made up of single brands and a generic name is given to each composite
The aim of this particular survey was to provide up-to-date nutrient composition data for a range of fruit and vegetables and fruitvegetable products to reflect the increasing range commonly consumed and new types which are growing in popularity (eg pak choi rocket and baby spinach)
Methodology
A list of composite samples to be analysed was determined following consultation with expert users of UK food composition data (including representatives of the food industry academia catering suppliers nutritionists and dietitians) using consumption and market share data The samples selected were those fruit and vegetables that are most commonly consumed or fruit and vegetables where there were gaps in the data available and consumption was increasing Market share information was used where available and industry consulted to determine the sub-samples included within each composite Sub-samples included were based on the need to take into account factors including cultivar region and country of origin and season Fresh fruit and vegetables were sampled in two seasons (summerautumn and autumnwinter) where cultivars and geographic origin were known to change between seasons
1073 food samples were purchased from retail outlets in the Norwich area (including supermarkets independent retailers and catering suppliers) and prepared for analysis between August 2011 and February 2012 The food samples consisted of various types of fresh frozen and canned fruit and vegetables fruit juice and some fruitvegetable products (ie tomato puree baked beans potato products)
These food samples were combined into 59 composite samples for analysis Where samples were purchased over two seasons samples from each season were prepared and stored
7
Nutrient analysis of fruit and vegetables
frozen until all sub-samples for a composite were available Once all samples had been collected from both sampling points they were thawed and mixed in proportions to produce the final composite sample for analysis of all nutrients except folate and vitamin C Analysis of these labile nutrients was undertaken at the time of seasonal sampling and sub-samples were frozen immediately and analysed as soon as possible following sampling The analytical results for folate and vitamin C for composites purchased over two seasons are presented as an average of these two data points
Each composite was made up of between 9 and 22 sub-samples of equivalent weight This process allows a single robust set of nutrient values to be derived for each composite covering an appropriate cross-section of products available The results of these analyses are published here Sub-samples requiring preparationcooking were prepared in accordance with manufacturersrsquo instructions where available and normal domestic practices They were then combined into composite samples for analysis A full list of the composite food samples analysed is given in Annex A The full sampling report is available at wwwdhgovukpublications
Composites were analysed for proximates and individual fatty acids between March and June 2012 and analysed for vitamins and minerals between March and October 2012 Each composite was analysed for a range of nutrients depending on the importance of the particular food as a dietary source for each nutrient and existing compositional data available A full list of nutrients is given in Annex B The methods used to conduct the analyses are included at Annex D
Values provided by analytical laboratories were compiled in Excel spreadsheets for data evaluation Where possible analytical values were compared to other sources of comparable data such as UK Food Composition tables other food composition tables and information from manufacturers and retailers Where applicable ingredients lists were also evaluated to check that the values reported corresponded to the ingredients included in the samples Where analytical values appeared incorrect or questionable data was checked against original laboratory reports and re-analysed if necessary
8
Nutrient analysis of fruit and vegetables
Results
Each of the composite samples was analysed for an extensive range of nutrients and therefore this project generated a large number of individual results A summary of results for energy protein carbohydrate fat and fatty acids fibre cholesterol vitamins and minerals is provided in Annex C The full set of results are provided in the analytical report associated with this project which is available at wwwdhgovukpublications
Interpretation
This survey has determined the nutrient composition of fruit and vegetables and some fruitvegetable products including those for which the market is growing
The results from this survey provide us with robust up-to-date data which will be incorporated into the Department of Healthrsquos nutrient databanks which support our National Diet and Nutrition Survey and other national dietary surveys enabling the Government to monitor the nationrsquos diet The results of this survey will also be incorporated into future publications in the McCance and Widdowsonrsquos The Composition of Foods series
It is not possible to make robust comparisons between current data and existing data held for fruit and vegetables largely derived from earlier analytical surveys undertaken between 1982 and 1990 Since that time there have been changes in agricultural practices (particularly the type of fertilizers used as well as the cultivars grown and geographical origin of some produce) that might affect the nutrient composition of produce There is also a high degree of natural variability in fruit and vegetables with composition affected by many factors including cultivar growing conditions (eg soil composition climate fertilizer use) and post-harvest handling distribution and storage These results are broadly similar to existing data held There is no evidence of major changes in the nutrient content of fruit and vegetables based on this survey and any changes are unlikely to be nutritionally significant in a varied diet
9
Nutrient analysis of fruit and vegetables
Further Information
The report of this survey (entitled Nutrient analysis fruit and vegetables) is available at wwwdhgovukpublications
Other enquiries should be addressed to
Mrs Melanie Farron-Wilson Department of Health 6th Floor Wellington House 133-155 Waterloo Road London SE1 8UG Tel +44 (0) 20 7972 3369 E-mail melaniefarron-wilsondhgsigovuk
10
Nutrient analysis of fruit and vegetables
Annex A Details of composite samples analysed
Sample Number
Sample Name
1 Potatoes old raw flesh only
2 Potatoes old boiled flesh only
3 Potatoes old baked flesh and skin
4 Potatoes old roasted flesh only
5 Potatoes old potato wedges with skin dipped in sunflower oil baked
6 Potatoes old microwaved flesh and skin
7 Potatoes new boiled flesh and skin
8 Carrots old raw
9 Carrots old boiled
10 Carrots old microwaved
11 Onions raw
12 Onions boiled
13 Onions fried
14 Broccoli (Calabrese) raw
15 Broccoli (Calabrese) boiled
16 Broccoli (Calabrese) steamed
17 Mushrooms raw
18 Mushrooms stewed
19 Mushrooms cooked in sunflower oil
20 Sweetcorn kernels boiled lsquoon the cobrsquo
11
Nutrient analysis of fruit and vegetables
21 Cabbage white raw
22 Cabbage green raw
23 Cabbage green boiled
24 Cauliflower raw
25 Cauliflower boiled
26 Beans green raw
27 Beans green boiled
28 Pak choi steamed
29 Tomatoes (standard)raw
30 Tomatoes (standard) grilled flesh and seeds only
31 Tomatoes cherry raw
32 Lettuce average raw
33 Spinach baby raw
34 Rocket raw
35 Cucumber flesh and skin raw
36 Pepper red raw
37 Pepper red boiled
38 Pepper yellow raw
39 Bananas raw flesh only
40 Apples eating raw flesh and skin
41 Apples cooking stewed flesh only
42 Pears raw flesh and skin
43 Grapes green raw
44 Grapes red raw
12
Nutrient analysis of fruit and vegetables
45 Strawberries raw
46 Blueberries raw
47 Citrus fruit softeasy peelers flesh only
48 Oranges flesh only
49 Melon yellow flesh flesh only
50 Peas frozen raw
51 Peas frozen microwaved
52 Sweetcorn canned in water drained
53 Tomatoes canned whole contents
54 Tomato puree
55 Baked beans in tomato sauce
56 Potato products shaped frozen baked
57 Orange juice chilled (premium and from concentrate)
58 Orange juice from concentrate ambient
59 Apple juice clear from concentrate ambient and chilled
13
Nutrient analysis of fruit and vegetables
Annex B List of nutrients analysed
Proximates
Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content
Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)
Sterols Cholesterol
Carbohydrate
(All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose Oligosaccharides
Fibre As non-starch polysaccharide ie Englyst method and AOAC method
Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium
Water soluble vitamins
Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C
Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids
Lutein lycopene zeaxanthin
Vitamin D Vitamin D3 25-OH vitamin D
Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol
Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of fruit and vegetables as a dietary source of each nutrient
14
Nutrient analysis of fruit and vegetables
Annex C Analytical data Macronutrients
Com
posi
te s
ampl
e nu
mbe
r
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
1 Potatoes old raw flesh only 781 19 01 09 196 82 349 08 20 187 09 05 04 lt01 lt01 lt01 NA 003 001 lt001 001 001 lt001 NA
2 Potatoes old boiled flesh only
789 18 01 08 175 74 315 10 16 167 08 03 03 02 lt01 lt01 NA NA NA NA NA NA NA NA
3 Potatoes old baked flesh and skin
710 25 02 13 226 97 413 14 26 212 14 06 05 03 lt01 lt01 NA NA NA NA NA NA NA NA
4 Potatoes old roasted flesh only
649 NA 57 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
626 NA 38 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
732 26 01 14 215 92 392 14 27 194 21 09 08 04 lt01 lt01 NA NA NA NA NA NA NA NA
7 Potatoes new boiled flesh and skin
815 18 06 11 149 68 291 09 18 138 11 05 04 02 lt01 lt01 NA NA NA NA NA NA NA NA
8 Carrots old raw 890 05 04 06 77 34 146 21 39 01 72 11 11 50 lt01 lt01 03 010 011 001 007 008 lt001 NA
9 Carrots old boiled 900 05 05 05 NA^ NA^ NA^ 21 28 03 55 09 07 39 lt01 lt01 NA NA NA NA NA NA NA NA
10 Carrots old microwaved 875 06 02 07 NA^ NA^ NA^ 22 28 lt01 72 11 11 50 lt01 lt01 NA NA NA NA NA NA NA NA
11 Onions raw 891 10 01 04 80+ 35 150 11 22 NA 62 23 18 21 lt01 lt01 18 NA NA NA NA NA NA NA
15
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
12 Onions boiled 925 07 03 lt01 NA^ NA^ NA^ 13 23 NA 42 16 12 14 lt01 lt01 NA NA NA NA NA NA NA NA 13 Onions fried 799 12 53 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw 882 43 06 06 32 34 146 25 40 06 19 07 12 lt01 lt01 lt01 07 015 006 017 008 025 lt001 NA
15 Broccoli (calabrese) boiled
908 33 05 05 NA^ NA^ NA^ 23 28 07 16 08 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
16 Broccoli (calabrese) steamed
884 41 05 10 NA^ NA^ NA^ 26 38 08 20 08 09 03 lt01 lt01 NA NA NA NA NA NA NA NA
17 Mushrooms raw 929 10 02 07 03 7 29 12 07 lt01 03 lt01 03 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
18 Mushrooms stewed 931 14 03 06 01 9 37 20 26 01 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
19 Mushrooms cooked in sunflower oil
791 NA 110 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20 Sweetcorn kernels boiled on the cob
760 36 19 08 95 67 284 26 51 68 25 24 01 lt01 lt01 lt01 02 NA NA NA NA NA NA NA
21 Cabbage white raw 901 12 01 07 48 24 101 20 30 lt01 48 24 21 03 lt01 lt01 NA NA NA NA NA NA NA NA
22 Cabbage green raw 884 24 02 08 41 27 114 27 41 lt01 41 20 18 03 lt01 lt01 NA NA NA NA NA NA NA NA
23 Cabbage green boiled 919 15 02 05 23 17 70 26 22 lt01 23 10 09 04 lt01 lt01 NA NA NA NA NA NA NA NA
24 Cauliflower raw 911 25 04 07 44 30 128 18 18 02 29 12 13 04 lt01 lt01 13 NA NA NA NA NA NA NA
25 Cauliflower boiled 923 19 09 06 NA^ NA^ NA^ 16 19 lt01 24 09 10 05 lt01 lt01 NA NA NA NA NA NA NA NA
26 Beans green raw 913 21 04 07 31 24 102 25 34 10 22 08 14 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
27 Beans green boiled 896 21 03 08 40 26 108 25 41 09 30 13 12 05 lt01 lt01 NA NA NA NA NA NA NA NA
28 Pak choi steamed 948 15 01 07 19 14 58 NA 20 04 15 08 06 01 lt01 lt01 NA NA NA NA NA NA NA NA
16
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
29 Tomatoes (standard) raw 946 05 01 04 30 14 61 10 10 lt01 30 14 16 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
30
Tomatoes (standard) grilled flesh and seeds only
933 06 02 06 34+ 17 72 10 lt05 NA 34 16 18 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
31 Tomatoes cherry raw 914 11 05 09 36+ 22 94 12 13 NA 36 16 20 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
32 Lettuce average raw 961 12 01 04 14+ 11 48 13 15 NA 14 06 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
33 Spinach baby raw 935 26 06 20 02 16 69 12 10 02 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
34 Rocket raw 931 36 04 15 lt01+ 18 74 13 17 NA lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
35 Cucumber flesh and skin raw
965 10 06 04 12 14 60 07 07 lt01 12 05 07 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
36 Peppers red raw 929 08 02 08 NA^ NA^ NA^ 10 22 lt01 42 20 22 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
37 Peppers red boiled 933 08 01 05 NA^ NA^ NA^ 08 24 lt01 33 12 19 02 lt01 lt01 NA NA NA NA NA NA NA NA
38 Pepper yellow raw 928 08 02 06 NA^ NA^ NA^ NA NA NA 44 18 26 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
39 Bananas raw flesh only 750 12 01 11 203 81 348 08 14 22 181 79 75 27 lt01 lt01 NA NA NA NA NA NA NA NA
40 Apples eating raw flesh and skin
862 06 05 02 116+ 51 215 13 12 NA 116 21 67 28 lt01 lt01 NA NA NA NA NA NA NA NA
41
Apples cooking stewed flesh only
873 02 03 02 97+ 40 169 13 17 NA 97 21 59 17 lt01 lt01 NA NA NA NA NA NA NA NA
42 Pears raw flesh and skin 852 03 01 02 109+ 43 182 16 27 NA 109 31 66 12 lt01 lt01 NA NA NA NA NA NA NA NA
43 Grapes green raw 827 07 02 05 152+ 62 263 07 12 NA 152 73 79 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
44 Grapes red raw 811 06 01 05 170+ 67 286 06 13 NA 170 77 93 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
45 Strawberries raw 916 06 05 04 61+ 30 126 10 38 NA 61 30 31 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
17
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
46 Blueberries raw 857 09 02 02 91 40 169 15 15 lt01 91 39 52 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
47
Citrus fruit softeasy peelers flesh only
858 07 02 04 96+ 41 173 12 15 NA 96 16 19 61 lt01 lt01 NA NA NA NA NA NA NA NA
48 Oranges flesh only 870 08 02 04 82+ 36 152 17 12 NA 82 20 22 40 lt01 lt01 NA NA NA NA NA NA NA NA
49 Melon yellow flesh flesh only 910 05 01 07 68+ 29 122 04 07 NA 68 17 25 26 lt01 lt01 NA NA NA NA NA NA NA NA
50 Peas frozen raw 789 53 07 05 107 68 288 39 53 51 57 lt01 lt01 57 lt01 lt01 lt01 013 007 006 031 036 lt001 NA
51 Peas frozen microwaved 776 57 09 06 108 71 303 45 56 42 66 lt01 lt01 66 lt01 lt01 NA NA NA NA NA NA NA NA
52 Sweetcorn canned in water drained
787 26 17 05 NA^ NA^ NA^ 25 31 62 75 03 01 71 lt01 lt01 NA NA NA NA NA NA NA NA
53 Tomatoes canned whole contents
929 11 01 07 38 19 80 07 08 lt01 38 19 19 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
54 Tomato puree 725 44 02 47 129 67 287 30 47 lt01 129 55 74 lt01 lt01 lt01 NA 004 002 002 005 007 lt001 NA
55 Baked beans in tomato sauce 728 50 05 17 150 81 343 38 49 102 48 06 08 34 lt01 lt01 lt01 009 006 015 013 027 lt001 NA
56
Potato products shaped frozen baked
554 25 83 16 281 190 799 28 27 277 04 02 lt01 02 lt01 lt01 NA 089 330 018 347 365 002 NA
57
Orange juice chilled (premium and from concentrate)
877 09 lt01 05 86+ 36 153 02 lt05 NA 86 20 24 42 lt01 lt01 NA NA NA NA NA NA NA NA
58
Orange juice from concentrate ambient
894 06 lt01 03 85+ 34 146 02 lt05 NA 85 20 24 41 lt01 lt01 NA NA NA NA NA NA NA NA
18
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
59
Apple juice clear from concentrate ambient and chilled
866 01 lt01 02 97+ 37 157 NA NA NA 97 24 55 18 lt01 lt01 NA NA NA NA NA NA NA NA
19
Nutrient analysis of fruit and vegetables
Micronutrients C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
umm
illig
ram
s10
0g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
1 Potatoes old raw flesh only
lt4 NA 020 001 03 04 14 001 014 NA 13 044 03 2 443 7 21 34 032 006 028 83 1 014 lt05
2 Potatoes old boiled flesh only
NA NA 021 lt001 05 04 9 001 006 NA 18 043 03 1 365 6 18 31 034 006 024 74 NA 012 lt05
3 Potatoes old baked flesh and skin
NA NA 020 002 09 04 6 005 011 NA 18 046 03 2 600 11 27 45 063 009 038 114 NA 018 lt05
4 Potatoes old roasted flesh only
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
NA NA 023 001 08 04 5 013 014 NA 33 048 03 2 585 13 27 43 075 009 036 121 NA 018 lt05
7 Potatoes new boiled flesh and skin
NA NA 013 001 07 04 7 011 013 NA 21 051 03 3 377 11 18 44 061 008 023 88 lt07 012 lt05
8 Carrots old raw 1961 NA 013 001 02 02 2 009 006 NA 8 027 03 27 178 26 7 16 023 003 011 122 lt07 007 lt05
9 Carrots old boiled 1850 NA 009 002 02 02 3 NA 004 NA 8 023 03 29 166 31 8 17 034 004 013 84 NA 009 lt05
10 Carrots old microwaved 1887 NA 014 002 03 01 3 NA 006 NA 17 037 03 44 267 36 11 23 025 005 015 130 NA 011 lt05
11 Onions raw NA NA 011 002 03 03 3 029 010 NA 11 004 10 3 138 30 8 23 030 004 014 54 2 010 lt05
20
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
12 Onions boiled NA NA 003 lt001 03 02 4 NA 007 NA 8 006 07 2 105 25 7 23 029 005 016 49 NA 011 lt05
13 Onions fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw
97 NA 015 012 08 09 79 172 013 NA 95 061 41 9 397 48 22 81 106 008 070 73 2 028 1
15 Broccoli (calabrese) boiled
100 NA 004 006 05 09 44 167 011 NA 34 028 35 6 212 35 14 59 060 005 040 50 NA 020 1
16 Broccoli (calabrese) steamed
61 NA 029 015 08 08 60 184 013 NA 72 058 38 7 373 44 21 74 075 008 061 70 NA 025 1
17 Mushrooms raw NA NA 013 027 25 050 1 001 010 NA 40 238 117 4 378 3 10 94 021 028 056 125 2 005 17
18 Mushrooms stewed NA NA 009 026 18 08 lt05 NA 006 NA 15 129 109 3 216 3 8 75 032 035 092 93 NA 005 16
19 Mushrooms cooked in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20
Sweetcorn kernels boiled on the cob
5 NA 025 008 22 07 4 042 002 NA 24 040 10 lt05 333 4 42 107 065 009 086 63 lt07 032 1
21 Cabbage white raw lt4 NA 023 002 03 01 47 005 012 NA 84 021 01 7 227 56 12 26 039 003 016 94 2 012 1
22 Cabbage green raw NA NA 033 004 06 03 48 008 014 NA 45 036 01 7 288 56 14 37 052 004 026 75 1 018 1
23 Cabbage green boiled 53 NA 015 005 03 03 45 027 007 NA 40 021 lt01 5 187 54 9 29 040 003 016 79 NA 012 1
24 Cauliflower raw lt4 NA 006 009 06 04 56 009 014 NA 55 104 17 7 252 17 12 37 042 003 029 73 NA 013 1
25 Cauliflower boiled lt4 NA 009 003 04 05 30 011 015 NA 48 047 12 7 215 19 12 45 045 003 024 54 NA 014 1
21
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
26 Beans green raw 42 NA 012 009 08 04 8 044 006 NA 58 011 10 lt05 286 52 25 38 104 006 038 69 2 031 1
27 Beans green boiled 24 NA 008 008 07 04 6 NA 002 NA 58 012 07 lt05 304 61 28 44 106 012 038 54 NA 037 1
28 Pak choi steamed 55 NA 007 004 05 03 15 040 004 NA 80 014 10 39 287 73 16 47 096 006 040 129 1 027 04
29 Tomatoes (standard) raw
58 NA 004 001 06 01 22 052 006 NA 23 029 14 2 223 8 8 22 024 003 010 84 2 012 lt05
30
Tomatoes (standard) grilled flesh and seeds only
59 NA 005 001 06 01 30 089 015 NA 14 019 13 2 209 10 9 21 026 004 010 93 NA 014 lt05
31 Tomatoes cherry raw 80 NA 005 002 04 01 15 089 006 NA 24 019 18 4 274 10 12 31 034 005 016 95 2 012 lt05
32 Lettuce average raw 10 NA 014 005 05 01 1 064 002 NA 60 019 07 9 222 24 9 22 013 003 022 78 1 014 lt05
33 Spinach baby raw 260 NA 009 018 10 07 29 048 012 NA 161 028 01 30 682 119 80 44 189 016 090 112 4 086 5
34 Rocket raw 190 NA 019 018 07 09 20 022 008 NA 88 029 13 30 326 216 28 44 126 019 040 93 5 041 2
35 Cucumber flesh and skin raw
12 NA 003 002 02 01 2 004 001 NA 14 032 08 4 156 21 10 23 030 003 010 67 3 009 lt05
36 Peppers red raw 97 NA 007 006 05 01 126 095 023 NA 75 027 33 1 216 7 11 23 039 005 019 48 3 012 lt05
37 Peppers red boiled 103 NA 005 005 05 01 89 103 020 NA 26 016 15 lt05 159 7 10 20 035 005 019 29 NA 012 lt05
38 Pepper yellow raw 22 NA 011 002 04 01 121 064 016 NA 30 035 39 1 189 7 10 21 048 005 018 64 NA 011 lt05
39 Bananas raw flesh only
4 NA 015 004 07 02 9 016 031 NA 14 035 25 lt05 330 6 27 23 027 010 018 109 3 036 lt05
22
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
40 Apples eating raw flesh and skin
2 NA 004 004 01 lt01 6 009 007 NA lt5 010 11 1 100 5 4 8 009 003 lt006 44 4 004 lt05
41
Apples cooking stewed flesh only
lt4 NA 002 003 02 01 12 011 005 NA lt5 011 10 1 87 3 3 7 010 003 lt006 73 4 002 lt05
42 Pears raw flesh and skin 2 NA 003 004 02 01 3 012 004 NA 6 008 03 1 105 7 5 9 014 005 009 64 1 005 lt05
43 Grapes green raw lt4 NA 004 001 02 01 2 018 004 NA 6 014 02 1 217 84 63 19 021 007 lt006 44 1 006 lt05
44 Grapes red raw 2 NA 009 001 02 01 3 020 004 NA 6 012 02 1 213 11 7 18 024 010 lt006 63 NA 006 lt05
45 Strawberries raw lt4 NA 002 002 06 01 57 039 003 NA 61 037 12 1 170 17 12 26 025 003 011 62 1 031 lt05
46 Blueberries raw 2 NA 004 004 03 02 6 094 001 NA 8 020 15 2 66 10 5 16 055 006 010 53 2 069 lt05
47
Citrus fruit softeasy peelers flesh only
18 NA 017 003 04 01 42 021 006 NA 19 015 14 1 128 25 9 15 009 004 lt006 55 1 002 lt05
48 Oranges flesh only 9 NA 022 003 05 01 52 035 005 NA 33 027 10 1 122 24 8 16 011 003 lt006 73 1 002 lt05
49 Melon yellow flesh flesh only
1 NA 007 001 04 01 80 007 007 NA 13 024 26 11 180 6 6 6 018 002 010 97 lt07 002 lt05
50 Peas frozen raw 44 NA 060 008 23 08 22 011 012 NA 50 011 05 4 171 36 26 86 175 013 078 59 NA 035 lt05
51 Peas frozen microwaved NA NA 059 008 22 08 17 014 011 NA 60 010 04 4 179 36 27 91 175 014 082 73 NA 035 lt05
52
Sweetcorn canned in water drained
7 NA 026 006 19 04 24 063 013 NA 45 012 11 1 158 3 16 52 034 004 037 84 lt07 010 lt05
23
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
53
Tomatoes canned whole contents
55 NA 013 004 10 01 11 136 012 NA 11 011 14 5 212 11 10 17 057 007 010 74 NA 009 lt05
54 Tomato puree 292 NA 098 012 36 04 43 522 028 NA 39 011 63 49 1257 45 57 94 145 041 056 297 NA 034 1
55 Baked beans in tomato sauce
4 NA 021 003 07 10 NA 035 013 NA 29 011 25 261 272 42 30 88 142 024 062 471 lt07 033 3
56
Potato products shaped frozen baked
NA NA 019 002 08 05 44 270 010 NA 17 029 08 254 423 29 22 55 074 013 041 423 NA 016 lt05
57
Orange juice chilled (premium and from concentrate)
7 NA 028 002 04 lt01 40 015 006 NA 22 015 07 1 158 8 9 15 007 003 lt006 65 NA 002 lt05
58
Orange juice from concentrate ambient
NA NA 033 002 04 01 31 NA 004 NA 32 019 07 3 164 12 10 16 007 003 007 70 1 003 lt05
59
Apple juice clear from concentrate ambient and chilled
NA NA 005 002 02 lt01 26 lt001 005 NA 1 005 09 3 89 6 4 6 006 001 lt006 64 NA 003 lt05
Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed
lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo
^ = Energy values and available carbohydrate have not been calculated because available carbohydrate may include small quantities of oligosaccharides that were not analysed in this sample + = Available carbohydrate calculated on the assumption that starch is not present = 60 of nitrogen in mushrooms is non-protein nitrogen (Calculated as total nitrogen ndash non-protein nitrogen) X 625
24
Nutrient analysis of fruit and vegetables
Annex D Analytical methods used
Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g
Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g
Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g
Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g
Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
25
Nutrient analysis of fruit and vegetables
Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g
Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion
Exchange Chromatography with Pulsed Amperometric Detection In-house method
LOQ 01 g100g
Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g
Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g
Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited
Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited
26
Nutrient analysis of fruit and vegetables
Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited
Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited
Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited
Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60
Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited
The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid
Vitamin C Vitamin C is determined by HPLC using fluorescence detection
Oil Soluble Vitamins Vitamins A E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on
bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol
bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene
27
Nutrient analysis of fruit and vegetables
bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols
The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below
α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001
Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows
All-trans retinol + (07513-cis retinol) + ( β-carotene6) + (other active carotenoids12)
UKAS accredited
Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications
28
Nutrient analysis of fruit and vegetables
References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 March 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 March 2013)
29
Nutrient analysis of fruit and vegetables
Executive summary
A survey to determine the nutrient composition of fruit and vegetables and some fruitvegetable products has been carried out to provide up-to-date nutrient composition data for these foods reflecting the increasing range of commonly consumed fruit and vegetables (eg pak choi rocket and baby spinach)
This survey carried out by a consortium led by the Institute of Food Research (and including Susan Church (Independent Nutritionist) British Nutrition Foundation Laboratory of the Government Chemist and Eurofins Laboratories) forms part of the Department of Healthrsquos1
rolling programme of nutrient analysis which provides up-to-date and reliable information on the nutrient content of foods2 The results from this programme of work are incorporated into the Department of Healthrsquos nutrient databanks that support the National Diet and Nutrition Survey and other national dietary surveys These national surveys are used by Government to monitor the nationrsquos diet This programme of work to determine the nutrient composition of foods is key to ensuring that estimates of nutrient intakes from dietary surveys are robust The results of this survey will also be incorporated into the Composition of Foods Integrated Dataset3 and future publications of McCance and Widdowsonrsquos The Composition of Foods series
59 composite samples made up of a number of sub-samples were analysed for energy and a range of nutrients including carbohydrate fat fatty acids (including trans) protein and a full range of vitamins and minerals Results of these analyses are published here
The list of composite samples to be analysed was determined using consumption and market share data following consultation with expert users of UK food composition data (including representatives of the food industry academia catering suppliers nutritionists and dietitians) Consideration was also given to types of fruit and vegetables where evidence has shown market growth The composite samples selected were those fruit and vegetables that are most commonly consumed or where there were gaps in the data available and consumption was increasing (eg rocket and baby spinach) Market share information was used and industry consulted to determine the sub-samples included within each composite sample Subshysamples included were based on the need to take into account factors including cultivar region and country of origin and season Fresh fruit and vegetables were sampled in two seasons (summerautumn and autumnwinter) where cultivars and geographic origin were known to change between seasons
Each composite comprised of between 9 and 22 sub-samples The sub-samples were purchased from retail outlets and prepared for analysis between August 2011 and February 2012 and were analysed for proximates and individual fatty acids between March and June 2012 Analyses for vitamins and minerals were carried out between March and October 2012
5
Nutrient analysis of fruit and vegetables
It is not possible to make robust comparisons between current data and existing data held for fruit and vegetables largely derived from earlier analytical surveys undertaken between 1982 and 1990 Since that time there have been changes in agricultural practices (particularly the type of fertilizers used as well as the cultivars grown and geographical origin of some produce) that might affect the nutrient composition of produce There is also a high degree of natural variability in fruit and vegetables with composition affected by many factors including cultivar growing conditions (eg soil composition climate fertilizer use) and post-harvest handling distribution and storage These results are broadly similar to existing data held There is no evidence of major changes in the nutrient content of fruit and vegetables based on this survey and any changes are unlikely to be nutritionally significant in a varied diet
6
Nutrient analysis of fruit and vegetables
Background
The Department of Health undertakes a rolling programme of nutrient analysis surveys to ensure that reliable up-to-date information on the nutritional value of foods is available for use in conjunction with food consumption data collected in dietary surveys to monitor the nutritional content of the nationrsquos diet Therefore these nutrient surveys need to provide a single robust set of nutrient values that is indicative of the potentially broad choice available to the consumer when selecting any particular type of food As a result composite samples made up of a number of different brands of fruit and vegetables and fruitvegetable products have been analysed for this survey rather than samples made up of single brands and a generic name is given to each composite
The aim of this particular survey was to provide up-to-date nutrient composition data for a range of fruit and vegetables and fruitvegetable products to reflect the increasing range commonly consumed and new types which are growing in popularity (eg pak choi rocket and baby spinach)
Methodology
A list of composite samples to be analysed was determined following consultation with expert users of UK food composition data (including representatives of the food industry academia catering suppliers nutritionists and dietitians) using consumption and market share data The samples selected were those fruit and vegetables that are most commonly consumed or fruit and vegetables where there were gaps in the data available and consumption was increasing Market share information was used where available and industry consulted to determine the sub-samples included within each composite Sub-samples included were based on the need to take into account factors including cultivar region and country of origin and season Fresh fruit and vegetables were sampled in two seasons (summerautumn and autumnwinter) where cultivars and geographic origin were known to change between seasons
1073 food samples were purchased from retail outlets in the Norwich area (including supermarkets independent retailers and catering suppliers) and prepared for analysis between August 2011 and February 2012 The food samples consisted of various types of fresh frozen and canned fruit and vegetables fruit juice and some fruitvegetable products (ie tomato puree baked beans potato products)
These food samples were combined into 59 composite samples for analysis Where samples were purchased over two seasons samples from each season were prepared and stored
7
Nutrient analysis of fruit and vegetables
frozen until all sub-samples for a composite were available Once all samples had been collected from both sampling points they were thawed and mixed in proportions to produce the final composite sample for analysis of all nutrients except folate and vitamin C Analysis of these labile nutrients was undertaken at the time of seasonal sampling and sub-samples were frozen immediately and analysed as soon as possible following sampling The analytical results for folate and vitamin C for composites purchased over two seasons are presented as an average of these two data points
Each composite was made up of between 9 and 22 sub-samples of equivalent weight This process allows a single robust set of nutrient values to be derived for each composite covering an appropriate cross-section of products available The results of these analyses are published here Sub-samples requiring preparationcooking were prepared in accordance with manufacturersrsquo instructions where available and normal domestic practices They were then combined into composite samples for analysis A full list of the composite food samples analysed is given in Annex A The full sampling report is available at wwwdhgovukpublications
Composites were analysed for proximates and individual fatty acids between March and June 2012 and analysed for vitamins and minerals between March and October 2012 Each composite was analysed for a range of nutrients depending on the importance of the particular food as a dietary source for each nutrient and existing compositional data available A full list of nutrients is given in Annex B The methods used to conduct the analyses are included at Annex D
Values provided by analytical laboratories were compiled in Excel spreadsheets for data evaluation Where possible analytical values were compared to other sources of comparable data such as UK Food Composition tables other food composition tables and information from manufacturers and retailers Where applicable ingredients lists were also evaluated to check that the values reported corresponded to the ingredients included in the samples Where analytical values appeared incorrect or questionable data was checked against original laboratory reports and re-analysed if necessary
8
Nutrient analysis of fruit and vegetables
Results
Each of the composite samples was analysed for an extensive range of nutrients and therefore this project generated a large number of individual results A summary of results for energy protein carbohydrate fat and fatty acids fibre cholesterol vitamins and minerals is provided in Annex C The full set of results are provided in the analytical report associated with this project which is available at wwwdhgovukpublications
Interpretation
This survey has determined the nutrient composition of fruit and vegetables and some fruitvegetable products including those for which the market is growing
The results from this survey provide us with robust up-to-date data which will be incorporated into the Department of Healthrsquos nutrient databanks which support our National Diet and Nutrition Survey and other national dietary surveys enabling the Government to monitor the nationrsquos diet The results of this survey will also be incorporated into future publications in the McCance and Widdowsonrsquos The Composition of Foods series
It is not possible to make robust comparisons between current data and existing data held for fruit and vegetables largely derived from earlier analytical surveys undertaken between 1982 and 1990 Since that time there have been changes in agricultural practices (particularly the type of fertilizers used as well as the cultivars grown and geographical origin of some produce) that might affect the nutrient composition of produce There is also a high degree of natural variability in fruit and vegetables with composition affected by many factors including cultivar growing conditions (eg soil composition climate fertilizer use) and post-harvest handling distribution and storage These results are broadly similar to existing data held There is no evidence of major changes in the nutrient content of fruit and vegetables based on this survey and any changes are unlikely to be nutritionally significant in a varied diet
9
Nutrient analysis of fruit and vegetables
Further Information
The report of this survey (entitled Nutrient analysis fruit and vegetables) is available at wwwdhgovukpublications
Other enquiries should be addressed to
Mrs Melanie Farron-Wilson Department of Health 6th Floor Wellington House 133-155 Waterloo Road London SE1 8UG Tel +44 (0) 20 7972 3369 E-mail melaniefarron-wilsondhgsigovuk
10
Nutrient analysis of fruit and vegetables
Annex A Details of composite samples analysed
Sample Number
Sample Name
1 Potatoes old raw flesh only
2 Potatoes old boiled flesh only
3 Potatoes old baked flesh and skin
4 Potatoes old roasted flesh only
5 Potatoes old potato wedges with skin dipped in sunflower oil baked
6 Potatoes old microwaved flesh and skin
7 Potatoes new boiled flesh and skin
8 Carrots old raw
9 Carrots old boiled
10 Carrots old microwaved
11 Onions raw
12 Onions boiled
13 Onions fried
14 Broccoli (Calabrese) raw
15 Broccoli (Calabrese) boiled
16 Broccoli (Calabrese) steamed
17 Mushrooms raw
18 Mushrooms stewed
19 Mushrooms cooked in sunflower oil
20 Sweetcorn kernels boiled lsquoon the cobrsquo
11
Nutrient analysis of fruit and vegetables
21 Cabbage white raw
22 Cabbage green raw
23 Cabbage green boiled
24 Cauliflower raw
25 Cauliflower boiled
26 Beans green raw
27 Beans green boiled
28 Pak choi steamed
29 Tomatoes (standard)raw
30 Tomatoes (standard) grilled flesh and seeds only
31 Tomatoes cherry raw
32 Lettuce average raw
33 Spinach baby raw
34 Rocket raw
35 Cucumber flesh and skin raw
36 Pepper red raw
37 Pepper red boiled
38 Pepper yellow raw
39 Bananas raw flesh only
40 Apples eating raw flesh and skin
41 Apples cooking stewed flesh only
42 Pears raw flesh and skin
43 Grapes green raw
44 Grapes red raw
12
Nutrient analysis of fruit and vegetables
45 Strawberries raw
46 Blueberries raw
47 Citrus fruit softeasy peelers flesh only
48 Oranges flesh only
49 Melon yellow flesh flesh only
50 Peas frozen raw
51 Peas frozen microwaved
52 Sweetcorn canned in water drained
53 Tomatoes canned whole contents
54 Tomato puree
55 Baked beans in tomato sauce
56 Potato products shaped frozen baked
57 Orange juice chilled (premium and from concentrate)
58 Orange juice from concentrate ambient
59 Apple juice clear from concentrate ambient and chilled
13
Nutrient analysis of fruit and vegetables
Annex B List of nutrients analysed
Proximates
Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content
Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)
Sterols Cholesterol
Carbohydrate
(All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose Oligosaccharides
Fibre As non-starch polysaccharide ie Englyst method and AOAC method
Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium
Water soluble vitamins
Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C
Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids
Lutein lycopene zeaxanthin
Vitamin D Vitamin D3 25-OH vitamin D
Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol
Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of fruit and vegetables as a dietary source of each nutrient
14
Nutrient analysis of fruit and vegetables
Annex C Analytical data Macronutrients
Com
posi
te s
ampl
e nu
mbe
r
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
1 Potatoes old raw flesh only 781 19 01 09 196 82 349 08 20 187 09 05 04 lt01 lt01 lt01 NA 003 001 lt001 001 001 lt001 NA
2 Potatoes old boiled flesh only
789 18 01 08 175 74 315 10 16 167 08 03 03 02 lt01 lt01 NA NA NA NA NA NA NA NA
3 Potatoes old baked flesh and skin
710 25 02 13 226 97 413 14 26 212 14 06 05 03 lt01 lt01 NA NA NA NA NA NA NA NA
4 Potatoes old roasted flesh only
649 NA 57 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
626 NA 38 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
732 26 01 14 215 92 392 14 27 194 21 09 08 04 lt01 lt01 NA NA NA NA NA NA NA NA
7 Potatoes new boiled flesh and skin
815 18 06 11 149 68 291 09 18 138 11 05 04 02 lt01 lt01 NA NA NA NA NA NA NA NA
8 Carrots old raw 890 05 04 06 77 34 146 21 39 01 72 11 11 50 lt01 lt01 03 010 011 001 007 008 lt001 NA
9 Carrots old boiled 900 05 05 05 NA^ NA^ NA^ 21 28 03 55 09 07 39 lt01 lt01 NA NA NA NA NA NA NA NA
10 Carrots old microwaved 875 06 02 07 NA^ NA^ NA^ 22 28 lt01 72 11 11 50 lt01 lt01 NA NA NA NA NA NA NA NA
11 Onions raw 891 10 01 04 80+ 35 150 11 22 NA 62 23 18 21 lt01 lt01 18 NA NA NA NA NA NA NA
15
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
12 Onions boiled 925 07 03 lt01 NA^ NA^ NA^ 13 23 NA 42 16 12 14 lt01 lt01 NA NA NA NA NA NA NA NA 13 Onions fried 799 12 53 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw 882 43 06 06 32 34 146 25 40 06 19 07 12 lt01 lt01 lt01 07 015 006 017 008 025 lt001 NA
15 Broccoli (calabrese) boiled
908 33 05 05 NA^ NA^ NA^ 23 28 07 16 08 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
16 Broccoli (calabrese) steamed
884 41 05 10 NA^ NA^ NA^ 26 38 08 20 08 09 03 lt01 lt01 NA NA NA NA NA NA NA NA
17 Mushrooms raw 929 10 02 07 03 7 29 12 07 lt01 03 lt01 03 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
18 Mushrooms stewed 931 14 03 06 01 9 37 20 26 01 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
19 Mushrooms cooked in sunflower oil
791 NA 110 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20 Sweetcorn kernels boiled on the cob
760 36 19 08 95 67 284 26 51 68 25 24 01 lt01 lt01 lt01 02 NA NA NA NA NA NA NA
21 Cabbage white raw 901 12 01 07 48 24 101 20 30 lt01 48 24 21 03 lt01 lt01 NA NA NA NA NA NA NA NA
22 Cabbage green raw 884 24 02 08 41 27 114 27 41 lt01 41 20 18 03 lt01 lt01 NA NA NA NA NA NA NA NA
23 Cabbage green boiled 919 15 02 05 23 17 70 26 22 lt01 23 10 09 04 lt01 lt01 NA NA NA NA NA NA NA NA
24 Cauliflower raw 911 25 04 07 44 30 128 18 18 02 29 12 13 04 lt01 lt01 13 NA NA NA NA NA NA NA
25 Cauliflower boiled 923 19 09 06 NA^ NA^ NA^ 16 19 lt01 24 09 10 05 lt01 lt01 NA NA NA NA NA NA NA NA
26 Beans green raw 913 21 04 07 31 24 102 25 34 10 22 08 14 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
27 Beans green boiled 896 21 03 08 40 26 108 25 41 09 30 13 12 05 lt01 lt01 NA NA NA NA NA NA NA NA
28 Pak choi steamed 948 15 01 07 19 14 58 NA 20 04 15 08 06 01 lt01 lt01 NA NA NA NA NA NA NA NA
16
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
29 Tomatoes (standard) raw 946 05 01 04 30 14 61 10 10 lt01 30 14 16 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
30
Tomatoes (standard) grilled flesh and seeds only
933 06 02 06 34+ 17 72 10 lt05 NA 34 16 18 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
31 Tomatoes cherry raw 914 11 05 09 36+ 22 94 12 13 NA 36 16 20 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
32 Lettuce average raw 961 12 01 04 14+ 11 48 13 15 NA 14 06 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
33 Spinach baby raw 935 26 06 20 02 16 69 12 10 02 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
34 Rocket raw 931 36 04 15 lt01+ 18 74 13 17 NA lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
35 Cucumber flesh and skin raw
965 10 06 04 12 14 60 07 07 lt01 12 05 07 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
36 Peppers red raw 929 08 02 08 NA^ NA^ NA^ 10 22 lt01 42 20 22 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
37 Peppers red boiled 933 08 01 05 NA^ NA^ NA^ 08 24 lt01 33 12 19 02 lt01 lt01 NA NA NA NA NA NA NA NA
38 Pepper yellow raw 928 08 02 06 NA^ NA^ NA^ NA NA NA 44 18 26 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
39 Bananas raw flesh only 750 12 01 11 203 81 348 08 14 22 181 79 75 27 lt01 lt01 NA NA NA NA NA NA NA NA
40 Apples eating raw flesh and skin
862 06 05 02 116+ 51 215 13 12 NA 116 21 67 28 lt01 lt01 NA NA NA NA NA NA NA NA
41
Apples cooking stewed flesh only
873 02 03 02 97+ 40 169 13 17 NA 97 21 59 17 lt01 lt01 NA NA NA NA NA NA NA NA
42 Pears raw flesh and skin 852 03 01 02 109+ 43 182 16 27 NA 109 31 66 12 lt01 lt01 NA NA NA NA NA NA NA NA
43 Grapes green raw 827 07 02 05 152+ 62 263 07 12 NA 152 73 79 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
44 Grapes red raw 811 06 01 05 170+ 67 286 06 13 NA 170 77 93 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
45 Strawberries raw 916 06 05 04 61+ 30 126 10 38 NA 61 30 31 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
17
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
46 Blueberries raw 857 09 02 02 91 40 169 15 15 lt01 91 39 52 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
47
Citrus fruit softeasy peelers flesh only
858 07 02 04 96+ 41 173 12 15 NA 96 16 19 61 lt01 lt01 NA NA NA NA NA NA NA NA
48 Oranges flesh only 870 08 02 04 82+ 36 152 17 12 NA 82 20 22 40 lt01 lt01 NA NA NA NA NA NA NA NA
49 Melon yellow flesh flesh only 910 05 01 07 68+ 29 122 04 07 NA 68 17 25 26 lt01 lt01 NA NA NA NA NA NA NA NA
50 Peas frozen raw 789 53 07 05 107 68 288 39 53 51 57 lt01 lt01 57 lt01 lt01 lt01 013 007 006 031 036 lt001 NA
51 Peas frozen microwaved 776 57 09 06 108 71 303 45 56 42 66 lt01 lt01 66 lt01 lt01 NA NA NA NA NA NA NA NA
52 Sweetcorn canned in water drained
787 26 17 05 NA^ NA^ NA^ 25 31 62 75 03 01 71 lt01 lt01 NA NA NA NA NA NA NA NA
53 Tomatoes canned whole contents
929 11 01 07 38 19 80 07 08 lt01 38 19 19 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
54 Tomato puree 725 44 02 47 129 67 287 30 47 lt01 129 55 74 lt01 lt01 lt01 NA 004 002 002 005 007 lt001 NA
55 Baked beans in tomato sauce 728 50 05 17 150 81 343 38 49 102 48 06 08 34 lt01 lt01 lt01 009 006 015 013 027 lt001 NA
56
Potato products shaped frozen baked
554 25 83 16 281 190 799 28 27 277 04 02 lt01 02 lt01 lt01 NA 089 330 018 347 365 002 NA
57
Orange juice chilled (premium and from concentrate)
877 09 lt01 05 86+ 36 153 02 lt05 NA 86 20 24 42 lt01 lt01 NA NA NA NA NA NA NA NA
58
Orange juice from concentrate ambient
894 06 lt01 03 85+ 34 146 02 lt05 NA 85 20 24 41 lt01 lt01 NA NA NA NA NA NA NA NA
18
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
59
Apple juice clear from concentrate ambient and chilled
866 01 lt01 02 97+ 37 157 NA NA NA 97 24 55 18 lt01 lt01 NA NA NA NA NA NA NA NA
19
Nutrient analysis of fruit and vegetables
Micronutrients C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
umm
illig
ram
s10
0g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
1 Potatoes old raw flesh only
lt4 NA 020 001 03 04 14 001 014 NA 13 044 03 2 443 7 21 34 032 006 028 83 1 014 lt05
2 Potatoes old boiled flesh only
NA NA 021 lt001 05 04 9 001 006 NA 18 043 03 1 365 6 18 31 034 006 024 74 NA 012 lt05
3 Potatoes old baked flesh and skin
NA NA 020 002 09 04 6 005 011 NA 18 046 03 2 600 11 27 45 063 009 038 114 NA 018 lt05
4 Potatoes old roasted flesh only
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
NA NA 023 001 08 04 5 013 014 NA 33 048 03 2 585 13 27 43 075 009 036 121 NA 018 lt05
7 Potatoes new boiled flesh and skin
NA NA 013 001 07 04 7 011 013 NA 21 051 03 3 377 11 18 44 061 008 023 88 lt07 012 lt05
8 Carrots old raw 1961 NA 013 001 02 02 2 009 006 NA 8 027 03 27 178 26 7 16 023 003 011 122 lt07 007 lt05
9 Carrots old boiled 1850 NA 009 002 02 02 3 NA 004 NA 8 023 03 29 166 31 8 17 034 004 013 84 NA 009 lt05
10 Carrots old microwaved 1887 NA 014 002 03 01 3 NA 006 NA 17 037 03 44 267 36 11 23 025 005 015 130 NA 011 lt05
11 Onions raw NA NA 011 002 03 03 3 029 010 NA 11 004 10 3 138 30 8 23 030 004 014 54 2 010 lt05
20
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
12 Onions boiled NA NA 003 lt001 03 02 4 NA 007 NA 8 006 07 2 105 25 7 23 029 005 016 49 NA 011 lt05
13 Onions fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw
97 NA 015 012 08 09 79 172 013 NA 95 061 41 9 397 48 22 81 106 008 070 73 2 028 1
15 Broccoli (calabrese) boiled
100 NA 004 006 05 09 44 167 011 NA 34 028 35 6 212 35 14 59 060 005 040 50 NA 020 1
16 Broccoli (calabrese) steamed
61 NA 029 015 08 08 60 184 013 NA 72 058 38 7 373 44 21 74 075 008 061 70 NA 025 1
17 Mushrooms raw NA NA 013 027 25 050 1 001 010 NA 40 238 117 4 378 3 10 94 021 028 056 125 2 005 17
18 Mushrooms stewed NA NA 009 026 18 08 lt05 NA 006 NA 15 129 109 3 216 3 8 75 032 035 092 93 NA 005 16
19 Mushrooms cooked in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20
Sweetcorn kernels boiled on the cob
5 NA 025 008 22 07 4 042 002 NA 24 040 10 lt05 333 4 42 107 065 009 086 63 lt07 032 1
21 Cabbage white raw lt4 NA 023 002 03 01 47 005 012 NA 84 021 01 7 227 56 12 26 039 003 016 94 2 012 1
22 Cabbage green raw NA NA 033 004 06 03 48 008 014 NA 45 036 01 7 288 56 14 37 052 004 026 75 1 018 1
23 Cabbage green boiled 53 NA 015 005 03 03 45 027 007 NA 40 021 lt01 5 187 54 9 29 040 003 016 79 NA 012 1
24 Cauliflower raw lt4 NA 006 009 06 04 56 009 014 NA 55 104 17 7 252 17 12 37 042 003 029 73 NA 013 1
25 Cauliflower boiled lt4 NA 009 003 04 05 30 011 015 NA 48 047 12 7 215 19 12 45 045 003 024 54 NA 014 1
21
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
26 Beans green raw 42 NA 012 009 08 04 8 044 006 NA 58 011 10 lt05 286 52 25 38 104 006 038 69 2 031 1
27 Beans green boiled 24 NA 008 008 07 04 6 NA 002 NA 58 012 07 lt05 304 61 28 44 106 012 038 54 NA 037 1
28 Pak choi steamed 55 NA 007 004 05 03 15 040 004 NA 80 014 10 39 287 73 16 47 096 006 040 129 1 027 04
29 Tomatoes (standard) raw
58 NA 004 001 06 01 22 052 006 NA 23 029 14 2 223 8 8 22 024 003 010 84 2 012 lt05
30
Tomatoes (standard) grilled flesh and seeds only
59 NA 005 001 06 01 30 089 015 NA 14 019 13 2 209 10 9 21 026 004 010 93 NA 014 lt05
31 Tomatoes cherry raw 80 NA 005 002 04 01 15 089 006 NA 24 019 18 4 274 10 12 31 034 005 016 95 2 012 lt05
32 Lettuce average raw 10 NA 014 005 05 01 1 064 002 NA 60 019 07 9 222 24 9 22 013 003 022 78 1 014 lt05
33 Spinach baby raw 260 NA 009 018 10 07 29 048 012 NA 161 028 01 30 682 119 80 44 189 016 090 112 4 086 5
34 Rocket raw 190 NA 019 018 07 09 20 022 008 NA 88 029 13 30 326 216 28 44 126 019 040 93 5 041 2
35 Cucumber flesh and skin raw
12 NA 003 002 02 01 2 004 001 NA 14 032 08 4 156 21 10 23 030 003 010 67 3 009 lt05
36 Peppers red raw 97 NA 007 006 05 01 126 095 023 NA 75 027 33 1 216 7 11 23 039 005 019 48 3 012 lt05
37 Peppers red boiled 103 NA 005 005 05 01 89 103 020 NA 26 016 15 lt05 159 7 10 20 035 005 019 29 NA 012 lt05
38 Pepper yellow raw 22 NA 011 002 04 01 121 064 016 NA 30 035 39 1 189 7 10 21 048 005 018 64 NA 011 lt05
39 Bananas raw flesh only
4 NA 015 004 07 02 9 016 031 NA 14 035 25 lt05 330 6 27 23 027 010 018 109 3 036 lt05
22
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
40 Apples eating raw flesh and skin
2 NA 004 004 01 lt01 6 009 007 NA lt5 010 11 1 100 5 4 8 009 003 lt006 44 4 004 lt05
41
Apples cooking stewed flesh only
lt4 NA 002 003 02 01 12 011 005 NA lt5 011 10 1 87 3 3 7 010 003 lt006 73 4 002 lt05
42 Pears raw flesh and skin 2 NA 003 004 02 01 3 012 004 NA 6 008 03 1 105 7 5 9 014 005 009 64 1 005 lt05
43 Grapes green raw lt4 NA 004 001 02 01 2 018 004 NA 6 014 02 1 217 84 63 19 021 007 lt006 44 1 006 lt05
44 Grapes red raw 2 NA 009 001 02 01 3 020 004 NA 6 012 02 1 213 11 7 18 024 010 lt006 63 NA 006 lt05
45 Strawberries raw lt4 NA 002 002 06 01 57 039 003 NA 61 037 12 1 170 17 12 26 025 003 011 62 1 031 lt05
46 Blueberries raw 2 NA 004 004 03 02 6 094 001 NA 8 020 15 2 66 10 5 16 055 006 010 53 2 069 lt05
47
Citrus fruit softeasy peelers flesh only
18 NA 017 003 04 01 42 021 006 NA 19 015 14 1 128 25 9 15 009 004 lt006 55 1 002 lt05
48 Oranges flesh only 9 NA 022 003 05 01 52 035 005 NA 33 027 10 1 122 24 8 16 011 003 lt006 73 1 002 lt05
49 Melon yellow flesh flesh only
1 NA 007 001 04 01 80 007 007 NA 13 024 26 11 180 6 6 6 018 002 010 97 lt07 002 lt05
50 Peas frozen raw 44 NA 060 008 23 08 22 011 012 NA 50 011 05 4 171 36 26 86 175 013 078 59 NA 035 lt05
51 Peas frozen microwaved NA NA 059 008 22 08 17 014 011 NA 60 010 04 4 179 36 27 91 175 014 082 73 NA 035 lt05
52
Sweetcorn canned in water drained
7 NA 026 006 19 04 24 063 013 NA 45 012 11 1 158 3 16 52 034 004 037 84 lt07 010 lt05
23
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
53
Tomatoes canned whole contents
55 NA 013 004 10 01 11 136 012 NA 11 011 14 5 212 11 10 17 057 007 010 74 NA 009 lt05
54 Tomato puree 292 NA 098 012 36 04 43 522 028 NA 39 011 63 49 1257 45 57 94 145 041 056 297 NA 034 1
55 Baked beans in tomato sauce
4 NA 021 003 07 10 NA 035 013 NA 29 011 25 261 272 42 30 88 142 024 062 471 lt07 033 3
56
Potato products shaped frozen baked
NA NA 019 002 08 05 44 270 010 NA 17 029 08 254 423 29 22 55 074 013 041 423 NA 016 lt05
57
Orange juice chilled (premium and from concentrate)
7 NA 028 002 04 lt01 40 015 006 NA 22 015 07 1 158 8 9 15 007 003 lt006 65 NA 002 lt05
58
Orange juice from concentrate ambient
NA NA 033 002 04 01 31 NA 004 NA 32 019 07 3 164 12 10 16 007 003 007 70 1 003 lt05
59
Apple juice clear from concentrate ambient and chilled
NA NA 005 002 02 lt01 26 lt001 005 NA 1 005 09 3 89 6 4 6 006 001 lt006 64 NA 003 lt05
Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed
lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo
^ = Energy values and available carbohydrate have not been calculated because available carbohydrate may include small quantities of oligosaccharides that were not analysed in this sample + = Available carbohydrate calculated on the assumption that starch is not present = 60 of nitrogen in mushrooms is non-protein nitrogen (Calculated as total nitrogen ndash non-protein nitrogen) X 625
24
Nutrient analysis of fruit and vegetables
Annex D Analytical methods used
Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g
Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g
Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g
Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g
Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
25
Nutrient analysis of fruit and vegetables
Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g
Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion
Exchange Chromatography with Pulsed Amperometric Detection In-house method
LOQ 01 g100g
Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g
Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g
Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited
Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited
26
Nutrient analysis of fruit and vegetables
Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited
Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited
Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited
Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60
Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited
The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid
Vitamin C Vitamin C is determined by HPLC using fluorescence detection
Oil Soluble Vitamins Vitamins A E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on
bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol
bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene
27
Nutrient analysis of fruit and vegetables
bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols
The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below
α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001
Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows
All-trans retinol + (07513-cis retinol) + ( β-carotene6) + (other active carotenoids12)
UKAS accredited
Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications
28
Nutrient analysis of fruit and vegetables
References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 March 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 March 2013)
29
Nutrient analysis of fruit and vegetables
It is not possible to make robust comparisons between current data and existing data held for fruit and vegetables largely derived from earlier analytical surveys undertaken between 1982 and 1990 Since that time there have been changes in agricultural practices (particularly the type of fertilizers used as well as the cultivars grown and geographical origin of some produce) that might affect the nutrient composition of produce There is also a high degree of natural variability in fruit and vegetables with composition affected by many factors including cultivar growing conditions (eg soil composition climate fertilizer use) and post-harvest handling distribution and storage These results are broadly similar to existing data held There is no evidence of major changes in the nutrient content of fruit and vegetables based on this survey and any changes are unlikely to be nutritionally significant in a varied diet
6
Nutrient analysis of fruit and vegetables
Background
The Department of Health undertakes a rolling programme of nutrient analysis surveys to ensure that reliable up-to-date information on the nutritional value of foods is available for use in conjunction with food consumption data collected in dietary surveys to monitor the nutritional content of the nationrsquos diet Therefore these nutrient surveys need to provide a single robust set of nutrient values that is indicative of the potentially broad choice available to the consumer when selecting any particular type of food As a result composite samples made up of a number of different brands of fruit and vegetables and fruitvegetable products have been analysed for this survey rather than samples made up of single brands and a generic name is given to each composite
The aim of this particular survey was to provide up-to-date nutrient composition data for a range of fruit and vegetables and fruitvegetable products to reflect the increasing range commonly consumed and new types which are growing in popularity (eg pak choi rocket and baby spinach)
Methodology
A list of composite samples to be analysed was determined following consultation with expert users of UK food composition data (including representatives of the food industry academia catering suppliers nutritionists and dietitians) using consumption and market share data The samples selected were those fruit and vegetables that are most commonly consumed or fruit and vegetables where there were gaps in the data available and consumption was increasing Market share information was used where available and industry consulted to determine the sub-samples included within each composite Sub-samples included were based on the need to take into account factors including cultivar region and country of origin and season Fresh fruit and vegetables were sampled in two seasons (summerautumn and autumnwinter) where cultivars and geographic origin were known to change between seasons
1073 food samples were purchased from retail outlets in the Norwich area (including supermarkets independent retailers and catering suppliers) and prepared for analysis between August 2011 and February 2012 The food samples consisted of various types of fresh frozen and canned fruit and vegetables fruit juice and some fruitvegetable products (ie tomato puree baked beans potato products)
These food samples were combined into 59 composite samples for analysis Where samples were purchased over two seasons samples from each season were prepared and stored
7
Nutrient analysis of fruit and vegetables
frozen until all sub-samples for a composite were available Once all samples had been collected from both sampling points they were thawed and mixed in proportions to produce the final composite sample for analysis of all nutrients except folate and vitamin C Analysis of these labile nutrients was undertaken at the time of seasonal sampling and sub-samples were frozen immediately and analysed as soon as possible following sampling The analytical results for folate and vitamin C for composites purchased over two seasons are presented as an average of these two data points
Each composite was made up of between 9 and 22 sub-samples of equivalent weight This process allows a single robust set of nutrient values to be derived for each composite covering an appropriate cross-section of products available The results of these analyses are published here Sub-samples requiring preparationcooking were prepared in accordance with manufacturersrsquo instructions where available and normal domestic practices They were then combined into composite samples for analysis A full list of the composite food samples analysed is given in Annex A The full sampling report is available at wwwdhgovukpublications
Composites were analysed for proximates and individual fatty acids between March and June 2012 and analysed for vitamins and minerals between March and October 2012 Each composite was analysed for a range of nutrients depending on the importance of the particular food as a dietary source for each nutrient and existing compositional data available A full list of nutrients is given in Annex B The methods used to conduct the analyses are included at Annex D
Values provided by analytical laboratories were compiled in Excel spreadsheets for data evaluation Where possible analytical values were compared to other sources of comparable data such as UK Food Composition tables other food composition tables and information from manufacturers and retailers Where applicable ingredients lists were also evaluated to check that the values reported corresponded to the ingredients included in the samples Where analytical values appeared incorrect or questionable data was checked against original laboratory reports and re-analysed if necessary
8
Nutrient analysis of fruit and vegetables
Results
Each of the composite samples was analysed for an extensive range of nutrients and therefore this project generated a large number of individual results A summary of results for energy protein carbohydrate fat and fatty acids fibre cholesterol vitamins and minerals is provided in Annex C The full set of results are provided in the analytical report associated with this project which is available at wwwdhgovukpublications
Interpretation
This survey has determined the nutrient composition of fruit and vegetables and some fruitvegetable products including those for which the market is growing
The results from this survey provide us with robust up-to-date data which will be incorporated into the Department of Healthrsquos nutrient databanks which support our National Diet and Nutrition Survey and other national dietary surveys enabling the Government to monitor the nationrsquos diet The results of this survey will also be incorporated into future publications in the McCance and Widdowsonrsquos The Composition of Foods series
It is not possible to make robust comparisons between current data and existing data held for fruit and vegetables largely derived from earlier analytical surveys undertaken between 1982 and 1990 Since that time there have been changes in agricultural practices (particularly the type of fertilizers used as well as the cultivars grown and geographical origin of some produce) that might affect the nutrient composition of produce There is also a high degree of natural variability in fruit and vegetables with composition affected by many factors including cultivar growing conditions (eg soil composition climate fertilizer use) and post-harvest handling distribution and storage These results are broadly similar to existing data held There is no evidence of major changes in the nutrient content of fruit and vegetables based on this survey and any changes are unlikely to be nutritionally significant in a varied diet
9
Nutrient analysis of fruit and vegetables
Further Information
The report of this survey (entitled Nutrient analysis fruit and vegetables) is available at wwwdhgovukpublications
Other enquiries should be addressed to
Mrs Melanie Farron-Wilson Department of Health 6th Floor Wellington House 133-155 Waterloo Road London SE1 8UG Tel +44 (0) 20 7972 3369 E-mail melaniefarron-wilsondhgsigovuk
10
Nutrient analysis of fruit and vegetables
Annex A Details of composite samples analysed
Sample Number
Sample Name
1 Potatoes old raw flesh only
2 Potatoes old boiled flesh only
3 Potatoes old baked flesh and skin
4 Potatoes old roasted flesh only
5 Potatoes old potato wedges with skin dipped in sunflower oil baked
6 Potatoes old microwaved flesh and skin
7 Potatoes new boiled flesh and skin
8 Carrots old raw
9 Carrots old boiled
10 Carrots old microwaved
11 Onions raw
12 Onions boiled
13 Onions fried
14 Broccoli (Calabrese) raw
15 Broccoli (Calabrese) boiled
16 Broccoli (Calabrese) steamed
17 Mushrooms raw
18 Mushrooms stewed
19 Mushrooms cooked in sunflower oil
20 Sweetcorn kernels boiled lsquoon the cobrsquo
11
Nutrient analysis of fruit and vegetables
21 Cabbage white raw
22 Cabbage green raw
23 Cabbage green boiled
24 Cauliflower raw
25 Cauliflower boiled
26 Beans green raw
27 Beans green boiled
28 Pak choi steamed
29 Tomatoes (standard)raw
30 Tomatoes (standard) grilled flesh and seeds only
31 Tomatoes cherry raw
32 Lettuce average raw
33 Spinach baby raw
34 Rocket raw
35 Cucumber flesh and skin raw
36 Pepper red raw
37 Pepper red boiled
38 Pepper yellow raw
39 Bananas raw flesh only
40 Apples eating raw flesh and skin
41 Apples cooking stewed flesh only
42 Pears raw flesh and skin
43 Grapes green raw
44 Grapes red raw
12
Nutrient analysis of fruit and vegetables
45 Strawberries raw
46 Blueberries raw
47 Citrus fruit softeasy peelers flesh only
48 Oranges flesh only
49 Melon yellow flesh flesh only
50 Peas frozen raw
51 Peas frozen microwaved
52 Sweetcorn canned in water drained
53 Tomatoes canned whole contents
54 Tomato puree
55 Baked beans in tomato sauce
56 Potato products shaped frozen baked
57 Orange juice chilled (premium and from concentrate)
58 Orange juice from concentrate ambient
59 Apple juice clear from concentrate ambient and chilled
13
Nutrient analysis of fruit and vegetables
Annex B List of nutrients analysed
Proximates
Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content
Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)
Sterols Cholesterol
Carbohydrate
(All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose Oligosaccharides
Fibre As non-starch polysaccharide ie Englyst method and AOAC method
Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium
Water soluble vitamins
Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C
Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids
Lutein lycopene zeaxanthin
Vitamin D Vitamin D3 25-OH vitamin D
Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol
Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of fruit and vegetables as a dietary source of each nutrient
14
Nutrient analysis of fruit and vegetables
Annex C Analytical data Macronutrients
Com
posi
te s
ampl
e nu
mbe
r
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
1 Potatoes old raw flesh only 781 19 01 09 196 82 349 08 20 187 09 05 04 lt01 lt01 lt01 NA 003 001 lt001 001 001 lt001 NA
2 Potatoes old boiled flesh only
789 18 01 08 175 74 315 10 16 167 08 03 03 02 lt01 lt01 NA NA NA NA NA NA NA NA
3 Potatoes old baked flesh and skin
710 25 02 13 226 97 413 14 26 212 14 06 05 03 lt01 lt01 NA NA NA NA NA NA NA NA
4 Potatoes old roasted flesh only
649 NA 57 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
626 NA 38 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
732 26 01 14 215 92 392 14 27 194 21 09 08 04 lt01 lt01 NA NA NA NA NA NA NA NA
7 Potatoes new boiled flesh and skin
815 18 06 11 149 68 291 09 18 138 11 05 04 02 lt01 lt01 NA NA NA NA NA NA NA NA
8 Carrots old raw 890 05 04 06 77 34 146 21 39 01 72 11 11 50 lt01 lt01 03 010 011 001 007 008 lt001 NA
9 Carrots old boiled 900 05 05 05 NA^ NA^ NA^ 21 28 03 55 09 07 39 lt01 lt01 NA NA NA NA NA NA NA NA
10 Carrots old microwaved 875 06 02 07 NA^ NA^ NA^ 22 28 lt01 72 11 11 50 lt01 lt01 NA NA NA NA NA NA NA NA
11 Onions raw 891 10 01 04 80+ 35 150 11 22 NA 62 23 18 21 lt01 lt01 18 NA NA NA NA NA NA NA
15
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
12 Onions boiled 925 07 03 lt01 NA^ NA^ NA^ 13 23 NA 42 16 12 14 lt01 lt01 NA NA NA NA NA NA NA NA 13 Onions fried 799 12 53 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw 882 43 06 06 32 34 146 25 40 06 19 07 12 lt01 lt01 lt01 07 015 006 017 008 025 lt001 NA
15 Broccoli (calabrese) boiled
908 33 05 05 NA^ NA^ NA^ 23 28 07 16 08 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
16 Broccoli (calabrese) steamed
884 41 05 10 NA^ NA^ NA^ 26 38 08 20 08 09 03 lt01 lt01 NA NA NA NA NA NA NA NA
17 Mushrooms raw 929 10 02 07 03 7 29 12 07 lt01 03 lt01 03 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
18 Mushrooms stewed 931 14 03 06 01 9 37 20 26 01 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
19 Mushrooms cooked in sunflower oil
791 NA 110 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20 Sweetcorn kernels boiled on the cob
760 36 19 08 95 67 284 26 51 68 25 24 01 lt01 lt01 lt01 02 NA NA NA NA NA NA NA
21 Cabbage white raw 901 12 01 07 48 24 101 20 30 lt01 48 24 21 03 lt01 lt01 NA NA NA NA NA NA NA NA
22 Cabbage green raw 884 24 02 08 41 27 114 27 41 lt01 41 20 18 03 lt01 lt01 NA NA NA NA NA NA NA NA
23 Cabbage green boiled 919 15 02 05 23 17 70 26 22 lt01 23 10 09 04 lt01 lt01 NA NA NA NA NA NA NA NA
24 Cauliflower raw 911 25 04 07 44 30 128 18 18 02 29 12 13 04 lt01 lt01 13 NA NA NA NA NA NA NA
25 Cauliflower boiled 923 19 09 06 NA^ NA^ NA^ 16 19 lt01 24 09 10 05 lt01 lt01 NA NA NA NA NA NA NA NA
26 Beans green raw 913 21 04 07 31 24 102 25 34 10 22 08 14 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
27 Beans green boiled 896 21 03 08 40 26 108 25 41 09 30 13 12 05 lt01 lt01 NA NA NA NA NA NA NA NA
28 Pak choi steamed 948 15 01 07 19 14 58 NA 20 04 15 08 06 01 lt01 lt01 NA NA NA NA NA NA NA NA
16
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
29 Tomatoes (standard) raw 946 05 01 04 30 14 61 10 10 lt01 30 14 16 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
30
Tomatoes (standard) grilled flesh and seeds only
933 06 02 06 34+ 17 72 10 lt05 NA 34 16 18 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
31 Tomatoes cherry raw 914 11 05 09 36+ 22 94 12 13 NA 36 16 20 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
32 Lettuce average raw 961 12 01 04 14+ 11 48 13 15 NA 14 06 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
33 Spinach baby raw 935 26 06 20 02 16 69 12 10 02 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
34 Rocket raw 931 36 04 15 lt01+ 18 74 13 17 NA lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
35 Cucumber flesh and skin raw
965 10 06 04 12 14 60 07 07 lt01 12 05 07 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
36 Peppers red raw 929 08 02 08 NA^ NA^ NA^ 10 22 lt01 42 20 22 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
37 Peppers red boiled 933 08 01 05 NA^ NA^ NA^ 08 24 lt01 33 12 19 02 lt01 lt01 NA NA NA NA NA NA NA NA
38 Pepper yellow raw 928 08 02 06 NA^ NA^ NA^ NA NA NA 44 18 26 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
39 Bananas raw flesh only 750 12 01 11 203 81 348 08 14 22 181 79 75 27 lt01 lt01 NA NA NA NA NA NA NA NA
40 Apples eating raw flesh and skin
862 06 05 02 116+ 51 215 13 12 NA 116 21 67 28 lt01 lt01 NA NA NA NA NA NA NA NA
41
Apples cooking stewed flesh only
873 02 03 02 97+ 40 169 13 17 NA 97 21 59 17 lt01 lt01 NA NA NA NA NA NA NA NA
42 Pears raw flesh and skin 852 03 01 02 109+ 43 182 16 27 NA 109 31 66 12 lt01 lt01 NA NA NA NA NA NA NA NA
43 Grapes green raw 827 07 02 05 152+ 62 263 07 12 NA 152 73 79 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
44 Grapes red raw 811 06 01 05 170+ 67 286 06 13 NA 170 77 93 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
45 Strawberries raw 916 06 05 04 61+ 30 126 10 38 NA 61 30 31 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
17
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
46 Blueberries raw 857 09 02 02 91 40 169 15 15 lt01 91 39 52 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
47
Citrus fruit softeasy peelers flesh only
858 07 02 04 96+ 41 173 12 15 NA 96 16 19 61 lt01 lt01 NA NA NA NA NA NA NA NA
48 Oranges flesh only 870 08 02 04 82+ 36 152 17 12 NA 82 20 22 40 lt01 lt01 NA NA NA NA NA NA NA NA
49 Melon yellow flesh flesh only 910 05 01 07 68+ 29 122 04 07 NA 68 17 25 26 lt01 lt01 NA NA NA NA NA NA NA NA
50 Peas frozen raw 789 53 07 05 107 68 288 39 53 51 57 lt01 lt01 57 lt01 lt01 lt01 013 007 006 031 036 lt001 NA
51 Peas frozen microwaved 776 57 09 06 108 71 303 45 56 42 66 lt01 lt01 66 lt01 lt01 NA NA NA NA NA NA NA NA
52 Sweetcorn canned in water drained
787 26 17 05 NA^ NA^ NA^ 25 31 62 75 03 01 71 lt01 lt01 NA NA NA NA NA NA NA NA
53 Tomatoes canned whole contents
929 11 01 07 38 19 80 07 08 lt01 38 19 19 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
54 Tomato puree 725 44 02 47 129 67 287 30 47 lt01 129 55 74 lt01 lt01 lt01 NA 004 002 002 005 007 lt001 NA
55 Baked beans in tomato sauce 728 50 05 17 150 81 343 38 49 102 48 06 08 34 lt01 lt01 lt01 009 006 015 013 027 lt001 NA
56
Potato products shaped frozen baked
554 25 83 16 281 190 799 28 27 277 04 02 lt01 02 lt01 lt01 NA 089 330 018 347 365 002 NA
57
Orange juice chilled (premium and from concentrate)
877 09 lt01 05 86+ 36 153 02 lt05 NA 86 20 24 42 lt01 lt01 NA NA NA NA NA NA NA NA
58
Orange juice from concentrate ambient
894 06 lt01 03 85+ 34 146 02 lt05 NA 85 20 24 41 lt01 lt01 NA NA NA NA NA NA NA NA
18
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
59
Apple juice clear from concentrate ambient and chilled
866 01 lt01 02 97+ 37 157 NA NA NA 97 24 55 18 lt01 lt01 NA NA NA NA NA NA NA NA
19
Nutrient analysis of fruit and vegetables
Micronutrients C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
umm
illig
ram
s10
0g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
1 Potatoes old raw flesh only
lt4 NA 020 001 03 04 14 001 014 NA 13 044 03 2 443 7 21 34 032 006 028 83 1 014 lt05
2 Potatoes old boiled flesh only
NA NA 021 lt001 05 04 9 001 006 NA 18 043 03 1 365 6 18 31 034 006 024 74 NA 012 lt05
3 Potatoes old baked flesh and skin
NA NA 020 002 09 04 6 005 011 NA 18 046 03 2 600 11 27 45 063 009 038 114 NA 018 lt05
4 Potatoes old roasted flesh only
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
NA NA 023 001 08 04 5 013 014 NA 33 048 03 2 585 13 27 43 075 009 036 121 NA 018 lt05
7 Potatoes new boiled flesh and skin
NA NA 013 001 07 04 7 011 013 NA 21 051 03 3 377 11 18 44 061 008 023 88 lt07 012 lt05
8 Carrots old raw 1961 NA 013 001 02 02 2 009 006 NA 8 027 03 27 178 26 7 16 023 003 011 122 lt07 007 lt05
9 Carrots old boiled 1850 NA 009 002 02 02 3 NA 004 NA 8 023 03 29 166 31 8 17 034 004 013 84 NA 009 lt05
10 Carrots old microwaved 1887 NA 014 002 03 01 3 NA 006 NA 17 037 03 44 267 36 11 23 025 005 015 130 NA 011 lt05
11 Onions raw NA NA 011 002 03 03 3 029 010 NA 11 004 10 3 138 30 8 23 030 004 014 54 2 010 lt05
20
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
12 Onions boiled NA NA 003 lt001 03 02 4 NA 007 NA 8 006 07 2 105 25 7 23 029 005 016 49 NA 011 lt05
13 Onions fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw
97 NA 015 012 08 09 79 172 013 NA 95 061 41 9 397 48 22 81 106 008 070 73 2 028 1
15 Broccoli (calabrese) boiled
100 NA 004 006 05 09 44 167 011 NA 34 028 35 6 212 35 14 59 060 005 040 50 NA 020 1
16 Broccoli (calabrese) steamed
61 NA 029 015 08 08 60 184 013 NA 72 058 38 7 373 44 21 74 075 008 061 70 NA 025 1
17 Mushrooms raw NA NA 013 027 25 050 1 001 010 NA 40 238 117 4 378 3 10 94 021 028 056 125 2 005 17
18 Mushrooms stewed NA NA 009 026 18 08 lt05 NA 006 NA 15 129 109 3 216 3 8 75 032 035 092 93 NA 005 16
19 Mushrooms cooked in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20
Sweetcorn kernels boiled on the cob
5 NA 025 008 22 07 4 042 002 NA 24 040 10 lt05 333 4 42 107 065 009 086 63 lt07 032 1
21 Cabbage white raw lt4 NA 023 002 03 01 47 005 012 NA 84 021 01 7 227 56 12 26 039 003 016 94 2 012 1
22 Cabbage green raw NA NA 033 004 06 03 48 008 014 NA 45 036 01 7 288 56 14 37 052 004 026 75 1 018 1
23 Cabbage green boiled 53 NA 015 005 03 03 45 027 007 NA 40 021 lt01 5 187 54 9 29 040 003 016 79 NA 012 1
24 Cauliflower raw lt4 NA 006 009 06 04 56 009 014 NA 55 104 17 7 252 17 12 37 042 003 029 73 NA 013 1
25 Cauliflower boiled lt4 NA 009 003 04 05 30 011 015 NA 48 047 12 7 215 19 12 45 045 003 024 54 NA 014 1
21
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
26 Beans green raw 42 NA 012 009 08 04 8 044 006 NA 58 011 10 lt05 286 52 25 38 104 006 038 69 2 031 1
27 Beans green boiled 24 NA 008 008 07 04 6 NA 002 NA 58 012 07 lt05 304 61 28 44 106 012 038 54 NA 037 1
28 Pak choi steamed 55 NA 007 004 05 03 15 040 004 NA 80 014 10 39 287 73 16 47 096 006 040 129 1 027 04
29 Tomatoes (standard) raw
58 NA 004 001 06 01 22 052 006 NA 23 029 14 2 223 8 8 22 024 003 010 84 2 012 lt05
30
Tomatoes (standard) grilled flesh and seeds only
59 NA 005 001 06 01 30 089 015 NA 14 019 13 2 209 10 9 21 026 004 010 93 NA 014 lt05
31 Tomatoes cherry raw 80 NA 005 002 04 01 15 089 006 NA 24 019 18 4 274 10 12 31 034 005 016 95 2 012 lt05
32 Lettuce average raw 10 NA 014 005 05 01 1 064 002 NA 60 019 07 9 222 24 9 22 013 003 022 78 1 014 lt05
33 Spinach baby raw 260 NA 009 018 10 07 29 048 012 NA 161 028 01 30 682 119 80 44 189 016 090 112 4 086 5
34 Rocket raw 190 NA 019 018 07 09 20 022 008 NA 88 029 13 30 326 216 28 44 126 019 040 93 5 041 2
35 Cucumber flesh and skin raw
12 NA 003 002 02 01 2 004 001 NA 14 032 08 4 156 21 10 23 030 003 010 67 3 009 lt05
36 Peppers red raw 97 NA 007 006 05 01 126 095 023 NA 75 027 33 1 216 7 11 23 039 005 019 48 3 012 lt05
37 Peppers red boiled 103 NA 005 005 05 01 89 103 020 NA 26 016 15 lt05 159 7 10 20 035 005 019 29 NA 012 lt05
38 Pepper yellow raw 22 NA 011 002 04 01 121 064 016 NA 30 035 39 1 189 7 10 21 048 005 018 64 NA 011 lt05
39 Bananas raw flesh only
4 NA 015 004 07 02 9 016 031 NA 14 035 25 lt05 330 6 27 23 027 010 018 109 3 036 lt05
22
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
40 Apples eating raw flesh and skin
2 NA 004 004 01 lt01 6 009 007 NA lt5 010 11 1 100 5 4 8 009 003 lt006 44 4 004 lt05
41
Apples cooking stewed flesh only
lt4 NA 002 003 02 01 12 011 005 NA lt5 011 10 1 87 3 3 7 010 003 lt006 73 4 002 lt05
42 Pears raw flesh and skin 2 NA 003 004 02 01 3 012 004 NA 6 008 03 1 105 7 5 9 014 005 009 64 1 005 lt05
43 Grapes green raw lt4 NA 004 001 02 01 2 018 004 NA 6 014 02 1 217 84 63 19 021 007 lt006 44 1 006 lt05
44 Grapes red raw 2 NA 009 001 02 01 3 020 004 NA 6 012 02 1 213 11 7 18 024 010 lt006 63 NA 006 lt05
45 Strawberries raw lt4 NA 002 002 06 01 57 039 003 NA 61 037 12 1 170 17 12 26 025 003 011 62 1 031 lt05
46 Blueberries raw 2 NA 004 004 03 02 6 094 001 NA 8 020 15 2 66 10 5 16 055 006 010 53 2 069 lt05
47
Citrus fruit softeasy peelers flesh only
18 NA 017 003 04 01 42 021 006 NA 19 015 14 1 128 25 9 15 009 004 lt006 55 1 002 lt05
48 Oranges flesh only 9 NA 022 003 05 01 52 035 005 NA 33 027 10 1 122 24 8 16 011 003 lt006 73 1 002 lt05
49 Melon yellow flesh flesh only
1 NA 007 001 04 01 80 007 007 NA 13 024 26 11 180 6 6 6 018 002 010 97 lt07 002 lt05
50 Peas frozen raw 44 NA 060 008 23 08 22 011 012 NA 50 011 05 4 171 36 26 86 175 013 078 59 NA 035 lt05
51 Peas frozen microwaved NA NA 059 008 22 08 17 014 011 NA 60 010 04 4 179 36 27 91 175 014 082 73 NA 035 lt05
52
Sweetcorn canned in water drained
7 NA 026 006 19 04 24 063 013 NA 45 012 11 1 158 3 16 52 034 004 037 84 lt07 010 lt05
23
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
53
Tomatoes canned whole contents
55 NA 013 004 10 01 11 136 012 NA 11 011 14 5 212 11 10 17 057 007 010 74 NA 009 lt05
54 Tomato puree 292 NA 098 012 36 04 43 522 028 NA 39 011 63 49 1257 45 57 94 145 041 056 297 NA 034 1
55 Baked beans in tomato sauce
4 NA 021 003 07 10 NA 035 013 NA 29 011 25 261 272 42 30 88 142 024 062 471 lt07 033 3
56
Potato products shaped frozen baked
NA NA 019 002 08 05 44 270 010 NA 17 029 08 254 423 29 22 55 074 013 041 423 NA 016 lt05
57
Orange juice chilled (premium and from concentrate)
7 NA 028 002 04 lt01 40 015 006 NA 22 015 07 1 158 8 9 15 007 003 lt006 65 NA 002 lt05
58
Orange juice from concentrate ambient
NA NA 033 002 04 01 31 NA 004 NA 32 019 07 3 164 12 10 16 007 003 007 70 1 003 lt05
59
Apple juice clear from concentrate ambient and chilled
NA NA 005 002 02 lt01 26 lt001 005 NA 1 005 09 3 89 6 4 6 006 001 lt006 64 NA 003 lt05
Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed
lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo
^ = Energy values and available carbohydrate have not been calculated because available carbohydrate may include small quantities of oligosaccharides that were not analysed in this sample + = Available carbohydrate calculated on the assumption that starch is not present = 60 of nitrogen in mushrooms is non-protein nitrogen (Calculated as total nitrogen ndash non-protein nitrogen) X 625
24
Nutrient analysis of fruit and vegetables
Annex D Analytical methods used
Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g
Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g
Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g
Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g
Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
25
Nutrient analysis of fruit and vegetables
Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g
Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion
Exchange Chromatography with Pulsed Amperometric Detection In-house method
LOQ 01 g100g
Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g
Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g
Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited
Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited
26
Nutrient analysis of fruit and vegetables
Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited
Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited
Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited
Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60
Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited
The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid
Vitamin C Vitamin C is determined by HPLC using fluorescence detection
Oil Soluble Vitamins Vitamins A E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on
bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol
bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene
27
Nutrient analysis of fruit and vegetables
bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols
The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below
α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001
Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows
All-trans retinol + (07513-cis retinol) + ( β-carotene6) + (other active carotenoids12)
UKAS accredited
Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications
28
Nutrient analysis of fruit and vegetables
References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 March 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 March 2013)
29
Nutrient analysis of fruit and vegetables
Background
The Department of Health undertakes a rolling programme of nutrient analysis surveys to ensure that reliable up-to-date information on the nutritional value of foods is available for use in conjunction with food consumption data collected in dietary surveys to monitor the nutritional content of the nationrsquos diet Therefore these nutrient surveys need to provide a single robust set of nutrient values that is indicative of the potentially broad choice available to the consumer when selecting any particular type of food As a result composite samples made up of a number of different brands of fruit and vegetables and fruitvegetable products have been analysed for this survey rather than samples made up of single brands and a generic name is given to each composite
The aim of this particular survey was to provide up-to-date nutrient composition data for a range of fruit and vegetables and fruitvegetable products to reflect the increasing range commonly consumed and new types which are growing in popularity (eg pak choi rocket and baby spinach)
Methodology
A list of composite samples to be analysed was determined following consultation with expert users of UK food composition data (including representatives of the food industry academia catering suppliers nutritionists and dietitians) using consumption and market share data The samples selected were those fruit and vegetables that are most commonly consumed or fruit and vegetables where there were gaps in the data available and consumption was increasing Market share information was used where available and industry consulted to determine the sub-samples included within each composite Sub-samples included were based on the need to take into account factors including cultivar region and country of origin and season Fresh fruit and vegetables were sampled in two seasons (summerautumn and autumnwinter) where cultivars and geographic origin were known to change between seasons
1073 food samples were purchased from retail outlets in the Norwich area (including supermarkets independent retailers and catering suppliers) and prepared for analysis between August 2011 and February 2012 The food samples consisted of various types of fresh frozen and canned fruit and vegetables fruit juice and some fruitvegetable products (ie tomato puree baked beans potato products)
These food samples were combined into 59 composite samples for analysis Where samples were purchased over two seasons samples from each season were prepared and stored
7
Nutrient analysis of fruit and vegetables
frozen until all sub-samples for a composite were available Once all samples had been collected from both sampling points they were thawed and mixed in proportions to produce the final composite sample for analysis of all nutrients except folate and vitamin C Analysis of these labile nutrients was undertaken at the time of seasonal sampling and sub-samples were frozen immediately and analysed as soon as possible following sampling The analytical results for folate and vitamin C for composites purchased over two seasons are presented as an average of these two data points
Each composite was made up of between 9 and 22 sub-samples of equivalent weight This process allows a single robust set of nutrient values to be derived for each composite covering an appropriate cross-section of products available The results of these analyses are published here Sub-samples requiring preparationcooking were prepared in accordance with manufacturersrsquo instructions where available and normal domestic practices They were then combined into composite samples for analysis A full list of the composite food samples analysed is given in Annex A The full sampling report is available at wwwdhgovukpublications
Composites were analysed for proximates and individual fatty acids between March and June 2012 and analysed for vitamins and minerals between March and October 2012 Each composite was analysed for a range of nutrients depending on the importance of the particular food as a dietary source for each nutrient and existing compositional data available A full list of nutrients is given in Annex B The methods used to conduct the analyses are included at Annex D
Values provided by analytical laboratories were compiled in Excel spreadsheets for data evaluation Where possible analytical values were compared to other sources of comparable data such as UK Food Composition tables other food composition tables and information from manufacturers and retailers Where applicable ingredients lists were also evaluated to check that the values reported corresponded to the ingredients included in the samples Where analytical values appeared incorrect or questionable data was checked against original laboratory reports and re-analysed if necessary
8
Nutrient analysis of fruit and vegetables
Results
Each of the composite samples was analysed for an extensive range of nutrients and therefore this project generated a large number of individual results A summary of results for energy protein carbohydrate fat and fatty acids fibre cholesterol vitamins and minerals is provided in Annex C The full set of results are provided in the analytical report associated with this project which is available at wwwdhgovukpublications
Interpretation
This survey has determined the nutrient composition of fruit and vegetables and some fruitvegetable products including those for which the market is growing
The results from this survey provide us with robust up-to-date data which will be incorporated into the Department of Healthrsquos nutrient databanks which support our National Diet and Nutrition Survey and other national dietary surveys enabling the Government to monitor the nationrsquos diet The results of this survey will also be incorporated into future publications in the McCance and Widdowsonrsquos The Composition of Foods series
It is not possible to make robust comparisons between current data and existing data held for fruit and vegetables largely derived from earlier analytical surveys undertaken between 1982 and 1990 Since that time there have been changes in agricultural practices (particularly the type of fertilizers used as well as the cultivars grown and geographical origin of some produce) that might affect the nutrient composition of produce There is also a high degree of natural variability in fruit and vegetables with composition affected by many factors including cultivar growing conditions (eg soil composition climate fertilizer use) and post-harvest handling distribution and storage These results are broadly similar to existing data held There is no evidence of major changes in the nutrient content of fruit and vegetables based on this survey and any changes are unlikely to be nutritionally significant in a varied diet
9
Nutrient analysis of fruit and vegetables
Further Information
The report of this survey (entitled Nutrient analysis fruit and vegetables) is available at wwwdhgovukpublications
Other enquiries should be addressed to
Mrs Melanie Farron-Wilson Department of Health 6th Floor Wellington House 133-155 Waterloo Road London SE1 8UG Tel +44 (0) 20 7972 3369 E-mail melaniefarron-wilsondhgsigovuk
10
Nutrient analysis of fruit and vegetables
Annex A Details of composite samples analysed
Sample Number
Sample Name
1 Potatoes old raw flesh only
2 Potatoes old boiled flesh only
3 Potatoes old baked flesh and skin
4 Potatoes old roasted flesh only
5 Potatoes old potato wedges with skin dipped in sunflower oil baked
6 Potatoes old microwaved flesh and skin
7 Potatoes new boiled flesh and skin
8 Carrots old raw
9 Carrots old boiled
10 Carrots old microwaved
11 Onions raw
12 Onions boiled
13 Onions fried
14 Broccoli (Calabrese) raw
15 Broccoli (Calabrese) boiled
16 Broccoli (Calabrese) steamed
17 Mushrooms raw
18 Mushrooms stewed
19 Mushrooms cooked in sunflower oil
20 Sweetcorn kernels boiled lsquoon the cobrsquo
11
Nutrient analysis of fruit and vegetables
21 Cabbage white raw
22 Cabbage green raw
23 Cabbage green boiled
24 Cauliflower raw
25 Cauliflower boiled
26 Beans green raw
27 Beans green boiled
28 Pak choi steamed
29 Tomatoes (standard)raw
30 Tomatoes (standard) grilled flesh and seeds only
31 Tomatoes cherry raw
32 Lettuce average raw
33 Spinach baby raw
34 Rocket raw
35 Cucumber flesh and skin raw
36 Pepper red raw
37 Pepper red boiled
38 Pepper yellow raw
39 Bananas raw flesh only
40 Apples eating raw flesh and skin
41 Apples cooking stewed flesh only
42 Pears raw flesh and skin
43 Grapes green raw
44 Grapes red raw
12
Nutrient analysis of fruit and vegetables
45 Strawberries raw
46 Blueberries raw
47 Citrus fruit softeasy peelers flesh only
48 Oranges flesh only
49 Melon yellow flesh flesh only
50 Peas frozen raw
51 Peas frozen microwaved
52 Sweetcorn canned in water drained
53 Tomatoes canned whole contents
54 Tomato puree
55 Baked beans in tomato sauce
56 Potato products shaped frozen baked
57 Orange juice chilled (premium and from concentrate)
58 Orange juice from concentrate ambient
59 Apple juice clear from concentrate ambient and chilled
13
Nutrient analysis of fruit and vegetables
Annex B List of nutrients analysed
Proximates
Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content
Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)
Sterols Cholesterol
Carbohydrate
(All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose Oligosaccharides
Fibre As non-starch polysaccharide ie Englyst method and AOAC method
Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium
Water soluble vitamins
Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C
Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids
Lutein lycopene zeaxanthin
Vitamin D Vitamin D3 25-OH vitamin D
Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol
Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of fruit and vegetables as a dietary source of each nutrient
14
Nutrient analysis of fruit and vegetables
Annex C Analytical data Macronutrients
Com
posi
te s
ampl
e nu
mbe
r
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
1 Potatoes old raw flesh only 781 19 01 09 196 82 349 08 20 187 09 05 04 lt01 lt01 lt01 NA 003 001 lt001 001 001 lt001 NA
2 Potatoes old boiled flesh only
789 18 01 08 175 74 315 10 16 167 08 03 03 02 lt01 lt01 NA NA NA NA NA NA NA NA
3 Potatoes old baked flesh and skin
710 25 02 13 226 97 413 14 26 212 14 06 05 03 lt01 lt01 NA NA NA NA NA NA NA NA
4 Potatoes old roasted flesh only
649 NA 57 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
626 NA 38 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
732 26 01 14 215 92 392 14 27 194 21 09 08 04 lt01 lt01 NA NA NA NA NA NA NA NA
7 Potatoes new boiled flesh and skin
815 18 06 11 149 68 291 09 18 138 11 05 04 02 lt01 lt01 NA NA NA NA NA NA NA NA
8 Carrots old raw 890 05 04 06 77 34 146 21 39 01 72 11 11 50 lt01 lt01 03 010 011 001 007 008 lt001 NA
9 Carrots old boiled 900 05 05 05 NA^ NA^ NA^ 21 28 03 55 09 07 39 lt01 lt01 NA NA NA NA NA NA NA NA
10 Carrots old microwaved 875 06 02 07 NA^ NA^ NA^ 22 28 lt01 72 11 11 50 lt01 lt01 NA NA NA NA NA NA NA NA
11 Onions raw 891 10 01 04 80+ 35 150 11 22 NA 62 23 18 21 lt01 lt01 18 NA NA NA NA NA NA NA
15
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
12 Onions boiled 925 07 03 lt01 NA^ NA^ NA^ 13 23 NA 42 16 12 14 lt01 lt01 NA NA NA NA NA NA NA NA 13 Onions fried 799 12 53 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw 882 43 06 06 32 34 146 25 40 06 19 07 12 lt01 lt01 lt01 07 015 006 017 008 025 lt001 NA
15 Broccoli (calabrese) boiled
908 33 05 05 NA^ NA^ NA^ 23 28 07 16 08 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
16 Broccoli (calabrese) steamed
884 41 05 10 NA^ NA^ NA^ 26 38 08 20 08 09 03 lt01 lt01 NA NA NA NA NA NA NA NA
17 Mushrooms raw 929 10 02 07 03 7 29 12 07 lt01 03 lt01 03 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
18 Mushrooms stewed 931 14 03 06 01 9 37 20 26 01 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
19 Mushrooms cooked in sunflower oil
791 NA 110 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20 Sweetcorn kernels boiled on the cob
760 36 19 08 95 67 284 26 51 68 25 24 01 lt01 lt01 lt01 02 NA NA NA NA NA NA NA
21 Cabbage white raw 901 12 01 07 48 24 101 20 30 lt01 48 24 21 03 lt01 lt01 NA NA NA NA NA NA NA NA
22 Cabbage green raw 884 24 02 08 41 27 114 27 41 lt01 41 20 18 03 lt01 lt01 NA NA NA NA NA NA NA NA
23 Cabbage green boiled 919 15 02 05 23 17 70 26 22 lt01 23 10 09 04 lt01 lt01 NA NA NA NA NA NA NA NA
24 Cauliflower raw 911 25 04 07 44 30 128 18 18 02 29 12 13 04 lt01 lt01 13 NA NA NA NA NA NA NA
25 Cauliflower boiled 923 19 09 06 NA^ NA^ NA^ 16 19 lt01 24 09 10 05 lt01 lt01 NA NA NA NA NA NA NA NA
26 Beans green raw 913 21 04 07 31 24 102 25 34 10 22 08 14 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
27 Beans green boiled 896 21 03 08 40 26 108 25 41 09 30 13 12 05 lt01 lt01 NA NA NA NA NA NA NA NA
28 Pak choi steamed 948 15 01 07 19 14 58 NA 20 04 15 08 06 01 lt01 lt01 NA NA NA NA NA NA NA NA
16
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
29 Tomatoes (standard) raw 946 05 01 04 30 14 61 10 10 lt01 30 14 16 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
30
Tomatoes (standard) grilled flesh and seeds only
933 06 02 06 34+ 17 72 10 lt05 NA 34 16 18 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
31 Tomatoes cherry raw 914 11 05 09 36+ 22 94 12 13 NA 36 16 20 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
32 Lettuce average raw 961 12 01 04 14+ 11 48 13 15 NA 14 06 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
33 Spinach baby raw 935 26 06 20 02 16 69 12 10 02 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
34 Rocket raw 931 36 04 15 lt01+ 18 74 13 17 NA lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
35 Cucumber flesh and skin raw
965 10 06 04 12 14 60 07 07 lt01 12 05 07 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
36 Peppers red raw 929 08 02 08 NA^ NA^ NA^ 10 22 lt01 42 20 22 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
37 Peppers red boiled 933 08 01 05 NA^ NA^ NA^ 08 24 lt01 33 12 19 02 lt01 lt01 NA NA NA NA NA NA NA NA
38 Pepper yellow raw 928 08 02 06 NA^ NA^ NA^ NA NA NA 44 18 26 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
39 Bananas raw flesh only 750 12 01 11 203 81 348 08 14 22 181 79 75 27 lt01 lt01 NA NA NA NA NA NA NA NA
40 Apples eating raw flesh and skin
862 06 05 02 116+ 51 215 13 12 NA 116 21 67 28 lt01 lt01 NA NA NA NA NA NA NA NA
41
Apples cooking stewed flesh only
873 02 03 02 97+ 40 169 13 17 NA 97 21 59 17 lt01 lt01 NA NA NA NA NA NA NA NA
42 Pears raw flesh and skin 852 03 01 02 109+ 43 182 16 27 NA 109 31 66 12 lt01 lt01 NA NA NA NA NA NA NA NA
43 Grapes green raw 827 07 02 05 152+ 62 263 07 12 NA 152 73 79 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
44 Grapes red raw 811 06 01 05 170+ 67 286 06 13 NA 170 77 93 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
45 Strawberries raw 916 06 05 04 61+ 30 126 10 38 NA 61 30 31 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
17
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
46 Blueberries raw 857 09 02 02 91 40 169 15 15 lt01 91 39 52 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
47
Citrus fruit softeasy peelers flesh only
858 07 02 04 96+ 41 173 12 15 NA 96 16 19 61 lt01 lt01 NA NA NA NA NA NA NA NA
48 Oranges flesh only 870 08 02 04 82+ 36 152 17 12 NA 82 20 22 40 lt01 lt01 NA NA NA NA NA NA NA NA
49 Melon yellow flesh flesh only 910 05 01 07 68+ 29 122 04 07 NA 68 17 25 26 lt01 lt01 NA NA NA NA NA NA NA NA
50 Peas frozen raw 789 53 07 05 107 68 288 39 53 51 57 lt01 lt01 57 lt01 lt01 lt01 013 007 006 031 036 lt001 NA
51 Peas frozen microwaved 776 57 09 06 108 71 303 45 56 42 66 lt01 lt01 66 lt01 lt01 NA NA NA NA NA NA NA NA
52 Sweetcorn canned in water drained
787 26 17 05 NA^ NA^ NA^ 25 31 62 75 03 01 71 lt01 lt01 NA NA NA NA NA NA NA NA
53 Tomatoes canned whole contents
929 11 01 07 38 19 80 07 08 lt01 38 19 19 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
54 Tomato puree 725 44 02 47 129 67 287 30 47 lt01 129 55 74 lt01 lt01 lt01 NA 004 002 002 005 007 lt001 NA
55 Baked beans in tomato sauce 728 50 05 17 150 81 343 38 49 102 48 06 08 34 lt01 lt01 lt01 009 006 015 013 027 lt001 NA
56
Potato products shaped frozen baked
554 25 83 16 281 190 799 28 27 277 04 02 lt01 02 lt01 lt01 NA 089 330 018 347 365 002 NA
57
Orange juice chilled (premium and from concentrate)
877 09 lt01 05 86+ 36 153 02 lt05 NA 86 20 24 42 lt01 lt01 NA NA NA NA NA NA NA NA
58
Orange juice from concentrate ambient
894 06 lt01 03 85+ 34 146 02 lt05 NA 85 20 24 41 lt01 lt01 NA NA NA NA NA NA NA NA
18
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
59
Apple juice clear from concentrate ambient and chilled
866 01 lt01 02 97+ 37 157 NA NA NA 97 24 55 18 lt01 lt01 NA NA NA NA NA NA NA NA
19
Nutrient analysis of fruit and vegetables
Micronutrients C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
umm
illig
ram
s10
0g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
1 Potatoes old raw flesh only
lt4 NA 020 001 03 04 14 001 014 NA 13 044 03 2 443 7 21 34 032 006 028 83 1 014 lt05
2 Potatoes old boiled flesh only
NA NA 021 lt001 05 04 9 001 006 NA 18 043 03 1 365 6 18 31 034 006 024 74 NA 012 lt05
3 Potatoes old baked flesh and skin
NA NA 020 002 09 04 6 005 011 NA 18 046 03 2 600 11 27 45 063 009 038 114 NA 018 lt05
4 Potatoes old roasted flesh only
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
NA NA 023 001 08 04 5 013 014 NA 33 048 03 2 585 13 27 43 075 009 036 121 NA 018 lt05
7 Potatoes new boiled flesh and skin
NA NA 013 001 07 04 7 011 013 NA 21 051 03 3 377 11 18 44 061 008 023 88 lt07 012 lt05
8 Carrots old raw 1961 NA 013 001 02 02 2 009 006 NA 8 027 03 27 178 26 7 16 023 003 011 122 lt07 007 lt05
9 Carrots old boiled 1850 NA 009 002 02 02 3 NA 004 NA 8 023 03 29 166 31 8 17 034 004 013 84 NA 009 lt05
10 Carrots old microwaved 1887 NA 014 002 03 01 3 NA 006 NA 17 037 03 44 267 36 11 23 025 005 015 130 NA 011 lt05
11 Onions raw NA NA 011 002 03 03 3 029 010 NA 11 004 10 3 138 30 8 23 030 004 014 54 2 010 lt05
20
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
12 Onions boiled NA NA 003 lt001 03 02 4 NA 007 NA 8 006 07 2 105 25 7 23 029 005 016 49 NA 011 lt05
13 Onions fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw
97 NA 015 012 08 09 79 172 013 NA 95 061 41 9 397 48 22 81 106 008 070 73 2 028 1
15 Broccoli (calabrese) boiled
100 NA 004 006 05 09 44 167 011 NA 34 028 35 6 212 35 14 59 060 005 040 50 NA 020 1
16 Broccoli (calabrese) steamed
61 NA 029 015 08 08 60 184 013 NA 72 058 38 7 373 44 21 74 075 008 061 70 NA 025 1
17 Mushrooms raw NA NA 013 027 25 050 1 001 010 NA 40 238 117 4 378 3 10 94 021 028 056 125 2 005 17
18 Mushrooms stewed NA NA 009 026 18 08 lt05 NA 006 NA 15 129 109 3 216 3 8 75 032 035 092 93 NA 005 16
19 Mushrooms cooked in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20
Sweetcorn kernels boiled on the cob
5 NA 025 008 22 07 4 042 002 NA 24 040 10 lt05 333 4 42 107 065 009 086 63 lt07 032 1
21 Cabbage white raw lt4 NA 023 002 03 01 47 005 012 NA 84 021 01 7 227 56 12 26 039 003 016 94 2 012 1
22 Cabbage green raw NA NA 033 004 06 03 48 008 014 NA 45 036 01 7 288 56 14 37 052 004 026 75 1 018 1
23 Cabbage green boiled 53 NA 015 005 03 03 45 027 007 NA 40 021 lt01 5 187 54 9 29 040 003 016 79 NA 012 1
24 Cauliflower raw lt4 NA 006 009 06 04 56 009 014 NA 55 104 17 7 252 17 12 37 042 003 029 73 NA 013 1
25 Cauliflower boiled lt4 NA 009 003 04 05 30 011 015 NA 48 047 12 7 215 19 12 45 045 003 024 54 NA 014 1
21
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
26 Beans green raw 42 NA 012 009 08 04 8 044 006 NA 58 011 10 lt05 286 52 25 38 104 006 038 69 2 031 1
27 Beans green boiled 24 NA 008 008 07 04 6 NA 002 NA 58 012 07 lt05 304 61 28 44 106 012 038 54 NA 037 1
28 Pak choi steamed 55 NA 007 004 05 03 15 040 004 NA 80 014 10 39 287 73 16 47 096 006 040 129 1 027 04
29 Tomatoes (standard) raw
58 NA 004 001 06 01 22 052 006 NA 23 029 14 2 223 8 8 22 024 003 010 84 2 012 lt05
30
Tomatoes (standard) grilled flesh and seeds only
59 NA 005 001 06 01 30 089 015 NA 14 019 13 2 209 10 9 21 026 004 010 93 NA 014 lt05
31 Tomatoes cherry raw 80 NA 005 002 04 01 15 089 006 NA 24 019 18 4 274 10 12 31 034 005 016 95 2 012 lt05
32 Lettuce average raw 10 NA 014 005 05 01 1 064 002 NA 60 019 07 9 222 24 9 22 013 003 022 78 1 014 lt05
33 Spinach baby raw 260 NA 009 018 10 07 29 048 012 NA 161 028 01 30 682 119 80 44 189 016 090 112 4 086 5
34 Rocket raw 190 NA 019 018 07 09 20 022 008 NA 88 029 13 30 326 216 28 44 126 019 040 93 5 041 2
35 Cucumber flesh and skin raw
12 NA 003 002 02 01 2 004 001 NA 14 032 08 4 156 21 10 23 030 003 010 67 3 009 lt05
36 Peppers red raw 97 NA 007 006 05 01 126 095 023 NA 75 027 33 1 216 7 11 23 039 005 019 48 3 012 lt05
37 Peppers red boiled 103 NA 005 005 05 01 89 103 020 NA 26 016 15 lt05 159 7 10 20 035 005 019 29 NA 012 lt05
38 Pepper yellow raw 22 NA 011 002 04 01 121 064 016 NA 30 035 39 1 189 7 10 21 048 005 018 64 NA 011 lt05
39 Bananas raw flesh only
4 NA 015 004 07 02 9 016 031 NA 14 035 25 lt05 330 6 27 23 027 010 018 109 3 036 lt05
22
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
40 Apples eating raw flesh and skin
2 NA 004 004 01 lt01 6 009 007 NA lt5 010 11 1 100 5 4 8 009 003 lt006 44 4 004 lt05
41
Apples cooking stewed flesh only
lt4 NA 002 003 02 01 12 011 005 NA lt5 011 10 1 87 3 3 7 010 003 lt006 73 4 002 lt05
42 Pears raw flesh and skin 2 NA 003 004 02 01 3 012 004 NA 6 008 03 1 105 7 5 9 014 005 009 64 1 005 lt05
43 Grapes green raw lt4 NA 004 001 02 01 2 018 004 NA 6 014 02 1 217 84 63 19 021 007 lt006 44 1 006 lt05
44 Grapes red raw 2 NA 009 001 02 01 3 020 004 NA 6 012 02 1 213 11 7 18 024 010 lt006 63 NA 006 lt05
45 Strawberries raw lt4 NA 002 002 06 01 57 039 003 NA 61 037 12 1 170 17 12 26 025 003 011 62 1 031 lt05
46 Blueberries raw 2 NA 004 004 03 02 6 094 001 NA 8 020 15 2 66 10 5 16 055 006 010 53 2 069 lt05
47
Citrus fruit softeasy peelers flesh only
18 NA 017 003 04 01 42 021 006 NA 19 015 14 1 128 25 9 15 009 004 lt006 55 1 002 lt05
48 Oranges flesh only 9 NA 022 003 05 01 52 035 005 NA 33 027 10 1 122 24 8 16 011 003 lt006 73 1 002 lt05
49 Melon yellow flesh flesh only
1 NA 007 001 04 01 80 007 007 NA 13 024 26 11 180 6 6 6 018 002 010 97 lt07 002 lt05
50 Peas frozen raw 44 NA 060 008 23 08 22 011 012 NA 50 011 05 4 171 36 26 86 175 013 078 59 NA 035 lt05
51 Peas frozen microwaved NA NA 059 008 22 08 17 014 011 NA 60 010 04 4 179 36 27 91 175 014 082 73 NA 035 lt05
52
Sweetcorn canned in water drained
7 NA 026 006 19 04 24 063 013 NA 45 012 11 1 158 3 16 52 034 004 037 84 lt07 010 lt05
23
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
53
Tomatoes canned whole contents
55 NA 013 004 10 01 11 136 012 NA 11 011 14 5 212 11 10 17 057 007 010 74 NA 009 lt05
54 Tomato puree 292 NA 098 012 36 04 43 522 028 NA 39 011 63 49 1257 45 57 94 145 041 056 297 NA 034 1
55 Baked beans in tomato sauce
4 NA 021 003 07 10 NA 035 013 NA 29 011 25 261 272 42 30 88 142 024 062 471 lt07 033 3
56
Potato products shaped frozen baked
NA NA 019 002 08 05 44 270 010 NA 17 029 08 254 423 29 22 55 074 013 041 423 NA 016 lt05
57
Orange juice chilled (premium and from concentrate)
7 NA 028 002 04 lt01 40 015 006 NA 22 015 07 1 158 8 9 15 007 003 lt006 65 NA 002 lt05
58
Orange juice from concentrate ambient
NA NA 033 002 04 01 31 NA 004 NA 32 019 07 3 164 12 10 16 007 003 007 70 1 003 lt05
59
Apple juice clear from concentrate ambient and chilled
NA NA 005 002 02 lt01 26 lt001 005 NA 1 005 09 3 89 6 4 6 006 001 lt006 64 NA 003 lt05
Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed
lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo
^ = Energy values and available carbohydrate have not been calculated because available carbohydrate may include small quantities of oligosaccharides that were not analysed in this sample + = Available carbohydrate calculated on the assumption that starch is not present = 60 of nitrogen in mushrooms is non-protein nitrogen (Calculated as total nitrogen ndash non-protein nitrogen) X 625
24
Nutrient analysis of fruit and vegetables
Annex D Analytical methods used
Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g
Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g
Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g
Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g
Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
25
Nutrient analysis of fruit and vegetables
Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g
Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion
Exchange Chromatography with Pulsed Amperometric Detection In-house method
LOQ 01 g100g
Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g
Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g
Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited
Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited
26
Nutrient analysis of fruit and vegetables
Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited
Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited
Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited
Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60
Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited
The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid
Vitamin C Vitamin C is determined by HPLC using fluorescence detection
Oil Soluble Vitamins Vitamins A E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on
bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol
bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene
27
Nutrient analysis of fruit and vegetables
bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols
The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below
α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001
Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows
All-trans retinol + (07513-cis retinol) + ( β-carotene6) + (other active carotenoids12)
UKAS accredited
Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications
28
Nutrient analysis of fruit and vegetables
References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 March 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 March 2013)
29
Nutrient analysis of fruit and vegetables
frozen until all sub-samples for a composite were available Once all samples had been collected from both sampling points they were thawed and mixed in proportions to produce the final composite sample for analysis of all nutrients except folate and vitamin C Analysis of these labile nutrients was undertaken at the time of seasonal sampling and sub-samples were frozen immediately and analysed as soon as possible following sampling The analytical results for folate and vitamin C for composites purchased over two seasons are presented as an average of these two data points
Each composite was made up of between 9 and 22 sub-samples of equivalent weight This process allows a single robust set of nutrient values to be derived for each composite covering an appropriate cross-section of products available The results of these analyses are published here Sub-samples requiring preparationcooking were prepared in accordance with manufacturersrsquo instructions where available and normal domestic practices They were then combined into composite samples for analysis A full list of the composite food samples analysed is given in Annex A The full sampling report is available at wwwdhgovukpublications
Composites were analysed for proximates and individual fatty acids between March and June 2012 and analysed for vitamins and minerals between March and October 2012 Each composite was analysed for a range of nutrients depending on the importance of the particular food as a dietary source for each nutrient and existing compositional data available A full list of nutrients is given in Annex B The methods used to conduct the analyses are included at Annex D
Values provided by analytical laboratories were compiled in Excel spreadsheets for data evaluation Where possible analytical values were compared to other sources of comparable data such as UK Food Composition tables other food composition tables and information from manufacturers and retailers Where applicable ingredients lists were also evaluated to check that the values reported corresponded to the ingredients included in the samples Where analytical values appeared incorrect or questionable data was checked against original laboratory reports and re-analysed if necessary
8
Nutrient analysis of fruit and vegetables
Results
Each of the composite samples was analysed for an extensive range of nutrients and therefore this project generated a large number of individual results A summary of results for energy protein carbohydrate fat and fatty acids fibre cholesterol vitamins and minerals is provided in Annex C The full set of results are provided in the analytical report associated with this project which is available at wwwdhgovukpublications
Interpretation
This survey has determined the nutrient composition of fruit and vegetables and some fruitvegetable products including those for which the market is growing
The results from this survey provide us with robust up-to-date data which will be incorporated into the Department of Healthrsquos nutrient databanks which support our National Diet and Nutrition Survey and other national dietary surveys enabling the Government to monitor the nationrsquos diet The results of this survey will also be incorporated into future publications in the McCance and Widdowsonrsquos The Composition of Foods series
It is not possible to make robust comparisons between current data and existing data held for fruit and vegetables largely derived from earlier analytical surveys undertaken between 1982 and 1990 Since that time there have been changes in agricultural practices (particularly the type of fertilizers used as well as the cultivars grown and geographical origin of some produce) that might affect the nutrient composition of produce There is also a high degree of natural variability in fruit and vegetables with composition affected by many factors including cultivar growing conditions (eg soil composition climate fertilizer use) and post-harvest handling distribution and storage These results are broadly similar to existing data held There is no evidence of major changes in the nutrient content of fruit and vegetables based on this survey and any changes are unlikely to be nutritionally significant in a varied diet
9
Nutrient analysis of fruit and vegetables
Further Information
The report of this survey (entitled Nutrient analysis fruit and vegetables) is available at wwwdhgovukpublications
Other enquiries should be addressed to
Mrs Melanie Farron-Wilson Department of Health 6th Floor Wellington House 133-155 Waterloo Road London SE1 8UG Tel +44 (0) 20 7972 3369 E-mail melaniefarron-wilsondhgsigovuk
10
Nutrient analysis of fruit and vegetables
Annex A Details of composite samples analysed
Sample Number
Sample Name
1 Potatoes old raw flesh only
2 Potatoes old boiled flesh only
3 Potatoes old baked flesh and skin
4 Potatoes old roasted flesh only
5 Potatoes old potato wedges with skin dipped in sunflower oil baked
6 Potatoes old microwaved flesh and skin
7 Potatoes new boiled flesh and skin
8 Carrots old raw
9 Carrots old boiled
10 Carrots old microwaved
11 Onions raw
12 Onions boiled
13 Onions fried
14 Broccoli (Calabrese) raw
15 Broccoli (Calabrese) boiled
16 Broccoli (Calabrese) steamed
17 Mushrooms raw
18 Mushrooms stewed
19 Mushrooms cooked in sunflower oil
20 Sweetcorn kernels boiled lsquoon the cobrsquo
11
Nutrient analysis of fruit and vegetables
21 Cabbage white raw
22 Cabbage green raw
23 Cabbage green boiled
24 Cauliflower raw
25 Cauliflower boiled
26 Beans green raw
27 Beans green boiled
28 Pak choi steamed
29 Tomatoes (standard)raw
30 Tomatoes (standard) grilled flesh and seeds only
31 Tomatoes cherry raw
32 Lettuce average raw
33 Spinach baby raw
34 Rocket raw
35 Cucumber flesh and skin raw
36 Pepper red raw
37 Pepper red boiled
38 Pepper yellow raw
39 Bananas raw flesh only
40 Apples eating raw flesh and skin
41 Apples cooking stewed flesh only
42 Pears raw flesh and skin
43 Grapes green raw
44 Grapes red raw
12
Nutrient analysis of fruit and vegetables
45 Strawberries raw
46 Blueberries raw
47 Citrus fruit softeasy peelers flesh only
48 Oranges flesh only
49 Melon yellow flesh flesh only
50 Peas frozen raw
51 Peas frozen microwaved
52 Sweetcorn canned in water drained
53 Tomatoes canned whole contents
54 Tomato puree
55 Baked beans in tomato sauce
56 Potato products shaped frozen baked
57 Orange juice chilled (premium and from concentrate)
58 Orange juice from concentrate ambient
59 Apple juice clear from concentrate ambient and chilled
13
Nutrient analysis of fruit and vegetables
Annex B List of nutrients analysed
Proximates
Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content
Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)
Sterols Cholesterol
Carbohydrate
(All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose Oligosaccharides
Fibre As non-starch polysaccharide ie Englyst method and AOAC method
Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium
Water soluble vitamins
Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C
Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids
Lutein lycopene zeaxanthin
Vitamin D Vitamin D3 25-OH vitamin D
Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol
Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of fruit and vegetables as a dietary source of each nutrient
14
Nutrient analysis of fruit and vegetables
Annex C Analytical data Macronutrients
Com
posi
te s
ampl
e nu
mbe
r
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
1 Potatoes old raw flesh only 781 19 01 09 196 82 349 08 20 187 09 05 04 lt01 lt01 lt01 NA 003 001 lt001 001 001 lt001 NA
2 Potatoes old boiled flesh only
789 18 01 08 175 74 315 10 16 167 08 03 03 02 lt01 lt01 NA NA NA NA NA NA NA NA
3 Potatoes old baked flesh and skin
710 25 02 13 226 97 413 14 26 212 14 06 05 03 lt01 lt01 NA NA NA NA NA NA NA NA
4 Potatoes old roasted flesh only
649 NA 57 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
626 NA 38 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
732 26 01 14 215 92 392 14 27 194 21 09 08 04 lt01 lt01 NA NA NA NA NA NA NA NA
7 Potatoes new boiled flesh and skin
815 18 06 11 149 68 291 09 18 138 11 05 04 02 lt01 lt01 NA NA NA NA NA NA NA NA
8 Carrots old raw 890 05 04 06 77 34 146 21 39 01 72 11 11 50 lt01 lt01 03 010 011 001 007 008 lt001 NA
9 Carrots old boiled 900 05 05 05 NA^ NA^ NA^ 21 28 03 55 09 07 39 lt01 lt01 NA NA NA NA NA NA NA NA
10 Carrots old microwaved 875 06 02 07 NA^ NA^ NA^ 22 28 lt01 72 11 11 50 lt01 lt01 NA NA NA NA NA NA NA NA
11 Onions raw 891 10 01 04 80+ 35 150 11 22 NA 62 23 18 21 lt01 lt01 18 NA NA NA NA NA NA NA
15
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
12 Onions boiled 925 07 03 lt01 NA^ NA^ NA^ 13 23 NA 42 16 12 14 lt01 lt01 NA NA NA NA NA NA NA NA 13 Onions fried 799 12 53 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw 882 43 06 06 32 34 146 25 40 06 19 07 12 lt01 lt01 lt01 07 015 006 017 008 025 lt001 NA
15 Broccoli (calabrese) boiled
908 33 05 05 NA^ NA^ NA^ 23 28 07 16 08 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
16 Broccoli (calabrese) steamed
884 41 05 10 NA^ NA^ NA^ 26 38 08 20 08 09 03 lt01 lt01 NA NA NA NA NA NA NA NA
17 Mushrooms raw 929 10 02 07 03 7 29 12 07 lt01 03 lt01 03 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
18 Mushrooms stewed 931 14 03 06 01 9 37 20 26 01 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
19 Mushrooms cooked in sunflower oil
791 NA 110 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20 Sweetcorn kernels boiled on the cob
760 36 19 08 95 67 284 26 51 68 25 24 01 lt01 lt01 lt01 02 NA NA NA NA NA NA NA
21 Cabbage white raw 901 12 01 07 48 24 101 20 30 lt01 48 24 21 03 lt01 lt01 NA NA NA NA NA NA NA NA
22 Cabbage green raw 884 24 02 08 41 27 114 27 41 lt01 41 20 18 03 lt01 lt01 NA NA NA NA NA NA NA NA
23 Cabbage green boiled 919 15 02 05 23 17 70 26 22 lt01 23 10 09 04 lt01 lt01 NA NA NA NA NA NA NA NA
24 Cauliflower raw 911 25 04 07 44 30 128 18 18 02 29 12 13 04 lt01 lt01 13 NA NA NA NA NA NA NA
25 Cauliflower boiled 923 19 09 06 NA^ NA^ NA^ 16 19 lt01 24 09 10 05 lt01 lt01 NA NA NA NA NA NA NA NA
26 Beans green raw 913 21 04 07 31 24 102 25 34 10 22 08 14 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
27 Beans green boiled 896 21 03 08 40 26 108 25 41 09 30 13 12 05 lt01 lt01 NA NA NA NA NA NA NA NA
28 Pak choi steamed 948 15 01 07 19 14 58 NA 20 04 15 08 06 01 lt01 lt01 NA NA NA NA NA NA NA NA
16
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
29 Tomatoes (standard) raw 946 05 01 04 30 14 61 10 10 lt01 30 14 16 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
30
Tomatoes (standard) grilled flesh and seeds only
933 06 02 06 34+ 17 72 10 lt05 NA 34 16 18 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
31 Tomatoes cherry raw 914 11 05 09 36+ 22 94 12 13 NA 36 16 20 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
32 Lettuce average raw 961 12 01 04 14+ 11 48 13 15 NA 14 06 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
33 Spinach baby raw 935 26 06 20 02 16 69 12 10 02 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
34 Rocket raw 931 36 04 15 lt01+ 18 74 13 17 NA lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
35 Cucumber flesh and skin raw
965 10 06 04 12 14 60 07 07 lt01 12 05 07 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
36 Peppers red raw 929 08 02 08 NA^ NA^ NA^ 10 22 lt01 42 20 22 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
37 Peppers red boiled 933 08 01 05 NA^ NA^ NA^ 08 24 lt01 33 12 19 02 lt01 lt01 NA NA NA NA NA NA NA NA
38 Pepper yellow raw 928 08 02 06 NA^ NA^ NA^ NA NA NA 44 18 26 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
39 Bananas raw flesh only 750 12 01 11 203 81 348 08 14 22 181 79 75 27 lt01 lt01 NA NA NA NA NA NA NA NA
40 Apples eating raw flesh and skin
862 06 05 02 116+ 51 215 13 12 NA 116 21 67 28 lt01 lt01 NA NA NA NA NA NA NA NA
41
Apples cooking stewed flesh only
873 02 03 02 97+ 40 169 13 17 NA 97 21 59 17 lt01 lt01 NA NA NA NA NA NA NA NA
42 Pears raw flesh and skin 852 03 01 02 109+ 43 182 16 27 NA 109 31 66 12 lt01 lt01 NA NA NA NA NA NA NA NA
43 Grapes green raw 827 07 02 05 152+ 62 263 07 12 NA 152 73 79 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
44 Grapes red raw 811 06 01 05 170+ 67 286 06 13 NA 170 77 93 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
45 Strawberries raw 916 06 05 04 61+ 30 126 10 38 NA 61 30 31 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
17
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
46 Blueberries raw 857 09 02 02 91 40 169 15 15 lt01 91 39 52 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
47
Citrus fruit softeasy peelers flesh only
858 07 02 04 96+ 41 173 12 15 NA 96 16 19 61 lt01 lt01 NA NA NA NA NA NA NA NA
48 Oranges flesh only 870 08 02 04 82+ 36 152 17 12 NA 82 20 22 40 lt01 lt01 NA NA NA NA NA NA NA NA
49 Melon yellow flesh flesh only 910 05 01 07 68+ 29 122 04 07 NA 68 17 25 26 lt01 lt01 NA NA NA NA NA NA NA NA
50 Peas frozen raw 789 53 07 05 107 68 288 39 53 51 57 lt01 lt01 57 lt01 lt01 lt01 013 007 006 031 036 lt001 NA
51 Peas frozen microwaved 776 57 09 06 108 71 303 45 56 42 66 lt01 lt01 66 lt01 lt01 NA NA NA NA NA NA NA NA
52 Sweetcorn canned in water drained
787 26 17 05 NA^ NA^ NA^ 25 31 62 75 03 01 71 lt01 lt01 NA NA NA NA NA NA NA NA
53 Tomatoes canned whole contents
929 11 01 07 38 19 80 07 08 lt01 38 19 19 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
54 Tomato puree 725 44 02 47 129 67 287 30 47 lt01 129 55 74 lt01 lt01 lt01 NA 004 002 002 005 007 lt001 NA
55 Baked beans in tomato sauce 728 50 05 17 150 81 343 38 49 102 48 06 08 34 lt01 lt01 lt01 009 006 015 013 027 lt001 NA
56
Potato products shaped frozen baked
554 25 83 16 281 190 799 28 27 277 04 02 lt01 02 lt01 lt01 NA 089 330 018 347 365 002 NA
57
Orange juice chilled (premium and from concentrate)
877 09 lt01 05 86+ 36 153 02 lt05 NA 86 20 24 42 lt01 lt01 NA NA NA NA NA NA NA NA
58
Orange juice from concentrate ambient
894 06 lt01 03 85+ 34 146 02 lt05 NA 85 20 24 41 lt01 lt01 NA NA NA NA NA NA NA NA
18
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
59
Apple juice clear from concentrate ambient and chilled
866 01 lt01 02 97+ 37 157 NA NA NA 97 24 55 18 lt01 lt01 NA NA NA NA NA NA NA NA
19
Nutrient analysis of fruit and vegetables
Micronutrients C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
umm
illig
ram
s10
0g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
1 Potatoes old raw flesh only
lt4 NA 020 001 03 04 14 001 014 NA 13 044 03 2 443 7 21 34 032 006 028 83 1 014 lt05
2 Potatoes old boiled flesh only
NA NA 021 lt001 05 04 9 001 006 NA 18 043 03 1 365 6 18 31 034 006 024 74 NA 012 lt05
3 Potatoes old baked flesh and skin
NA NA 020 002 09 04 6 005 011 NA 18 046 03 2 600 11 27 45 063 009 038 114 NA 018 lt05
4 Potatoes old roasted flesh only
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
NA NA 023 001 08 04 5 013 014 NA 33 048 03 2 585 13 27 43 075 009 036 121 NA 018 lt05
7 Potatoes new boiled flesh and skin
NA NA 013 001 07 04 7 011 013 NA 21 051 03 3 377 11 18 44 061 008 023 88 lt07 012 lt05
8 Carrots old raw 1961 NA 013 001 02 02 2 009 006 NA 8 027 03 27 178 26 7 16 023 003 011 122 lt07 007 lt05
9 Carrots old boiled 1850 NA 009 002 02 02 3 NA 004 NA 8 023 03 29 166 31 8 17 034 004 013 84 NA 009 lt05
10 Carrots old microwaved 1887 NA 014 002 03 01 3 NA 006 NA 17 037 03 44 267 36 11 23 025 005 015 130 NA 011 lt05
11 Onions raw NA NA 011 002 03 03 3 029 010 NA 11 004 10 3 138 30 8 23 030 004 014 54 2 010 lt05
20
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
12 Onions boiled NA NA 003 lt001 03 02 4 NA 007 NA 8 006 07 2 105 25 7 23 029 005 016 49 NA 011 lt05
13 Onions fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw
97 NA 015 012 08 09 79 172 013 NA 95 061 41 9 397 48 22 81 106 008 070 73 2 028 1
15 Broccoli (calabrese) boiled
100 NA 004 006 05 09 44 167 011 NA 34 028 35 6 212 35 14 59 060 005 040 50 NA 020 1
16 Broccoli (calabrese) steamed
61 NA 029 015 08 08 60 184 013 NA 72 058 38 7 373 44 21 74 075 008 061 70 NA 025 1
17 Mushrooms raw NA NA 013 027 25 050 1 001 010 NA 40 238 117 4 378 3 10 94 021 028 056 125 2 005 17
18 Mushrooms stewed NA NA 009 026 18 08 lt05 NA 006 NA 15 129 109 3 216 3 8 75 032 035 092 93 NA 005 16
19 Mushrooms cooked in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20
Sweetcorn kernels boiled on the cob
5 NA 025 008 22 07 4 042 002 NA 24 040 10 lt05 333 4 42 107 065 009 086 63 lt07 032 1
21 Cabbage white raw lt4 NA 023 002 03 01 47 005 012 NA 84 021 01 7 227 56 12 26 039 003 016 94 2 012 1
22 Cabbage green raw NA NA 033 004 06 03 48 008 014 NA 45 036 01 7 288 56 14 37 052 004 026 75 1 018 1
23 Cabbage green boiled 53 NA 015 005 03 03 45 027 007 NA 40 021 lt01 5 187 54 9 29 040 003 016 79 NA 012 1
24 Cauliflower raw lt4 NA 006 009 06 04 56 009 014 NA 55 104 17 7 252 17 12 37 042 003 029 73 NA 013 1
25 Cauliflower boiled lt4 NA 009 003 04 05 30 011 015 NA 48 047 12 7 215 19 12 45 045 003 024 54 NA 014 1
21
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
26 Beans green raw 42 NA 012 009 08 04 8 044 006 NA 58 011 10 lt05 286 52 25 38 104 006 038 69 2 031 1
27 Beans green boiled 24 NA 008 008 07 04 6 NA 002 NA 58 012 07 lt05 304 61 28 44 106 012 038 54 NA 037 1
28 Pak choi steamed 55 NA 007 004 05 03 15 040 004 NA 80 014 10 39 287 73 16 47 096 006 040 129 1 027 04
29 Tomatoes (standard) raw
58 NA 004 001 06 01 22 052 006 NA 23 029 14 2 223 8 8 22 024 003 010 84 2 012 lt05
30
Tomatoes (standard) grilled flesh and seeds only
59 NA 005 001 06 01 30 089 015 NA 14 019 13 2 209 10 9 21 026 004 010 93 NA 014 lt05
31 Tomatoes cherry raw 80 NA 005 002 04 01 15 089 006 NA 24 019 18 4 274 10 12 31 034 005 016 95 2 012 lt05
32 Lettuce average raw 10 NA 014 005 05 01 1 064 002 NA 60 019 07 9 222 24 9 22 013 003 022 78 1 014 lt05
33 Spinach baby raw 260 NA 009 018 10 07 29 048 012 NA 161 028 01 30 682 119 80 44 189 016 090 112 4 086 5
34 Rocket raw 190 NA 019 018 07 09 20 022 008 NA 88 029 13 30 326 216 28 44 126 019 040 93 5 041 2
35 Cucumber flesh and skin raw
12 NA 003 002 02 01 2 004 001 NA 14 032 08 4 156 21 10 23 030 003 010 67 3 009 lt05
36 Peppers red raw 97 NA 007 006 05 01 126 095 023 NA 75 027 33 1 216 7 11 23 039 005 019 48 3 012 lt05
37 Peppers red boiled 103 NA 005 005 05 01 89 103 020 NA 26 016 15 lt05 159 7 10 20 035 005 019 29 NA 012 lt05
38 Pepper yellow raw 22 NA 011 002 04 01 121 064 016 NA 30 035 39 1 189 7 10 21 048 005 018 64 NA 011 lt05
39 Bananas raw flesh only
4 NA 015 004 07 02 9 016 031 NA 14 035 25 lt05 330 6 27 23 027 010 018 109 3 036 lt05
22
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
40 Apples eating raw flesh and skin
2 NA 004 004 01 lt01 6 009 007 NA lt5 010 11 1 100 5 4 8 009 003 lt006 44 4 004 lt05
41
Apples cooking stewed flesh only
lt4 NA 002 003 02 01 12 011 005 NA lt5 011 10 1 87 3 3 7 010 003 lt006 73 4 002 lt05
42 Pears raw flesh and skin 2 NA 003 004 02 01 3 012 004 NA 6 008 03 1 105 7 5 9 014 005 009 64 1 005 lt05
43 Grapes green raw lt4 NA 004 001 02 01 2 018 004 NA 6 014 02 1 217 84 63 19 021 007 lt006 44 1 006 lt05
44 Grapes red raw 2 NA 009 001 02 01 3 020 004 NA 6 012 02 1 213 11 7 18 024 010 lt006 63 NA 006 lt05
45 Strawberries raw lt4 NA 002 002 06 01 57 039 003 NA 61 037 12 1 170 17 12 26 025 003 011 62 1 031 lt05
46 Blueberries raw 2 NA 004 004 03 02 6 094 001 NA 8 020 15 2 66 10 5 16 055 006 010 53 2 069 lt05
47
Citrus fruit softeasy peelers flesh only
18 NA 017 003 04 01 42 021 006 NA 19 015 14 1 128 25 9 15 009 004 lt006 55 1 002 lt05
48 Oranges flesh only 9 NA 022 003 05 01 52 035 005 NA 33 027 10 1 122 24 8 16 011 003 lt006 73 1 002 lt05
49 Melon yellow flesh flesh only
1 NA 007 001 04 01 80 007 007 NA 13 024 26 11 180 6 6 6 018 002 010 97 lt07 002 lt05
50 Peas frozen raw 44 NA 060 008 23 08 22 011 012 NA 50 011 05 4 171 36 26 86 175 013 078 59 NA 035 lt05
51 Peas frozen microwaved NA NA 059 008 22 08 17 014 011 NA 60 010 04 4 179 36 27 91 175 014 082 73 NA 035 lt05
52
Sweetcorn canned in water drained
7 NA 026 006 19 04 24 063 013 NA 45 012 11 1 158 3 16 52 034 004 037 84 lt07 010 lt05
23
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
53
Tomatoes canned whole contents
55 NA 013 004 10 01 11 136 012 NA 11 011 14 5 212 11 10 17 057 007 010 74 NA 009 lt05
54 Tomato puree 292 NA 098 012 36 04 43 522 028 NA 39 011 63 49 1257 45 57 94 145 041 056 297 NA 034 1
55 Baked beans in tomato sauce
4 NA 021 003 07 10 NA 035 013 NA 29 011 25 261 272 42 30 88 142 024 062 471 lt07 033 3
56
Potato products shaped frozen baked
NA NA 019 002 08 05 44 270 010 NA 17 029 08 254 423 29 22 55 074 013 041 423 NA 016 lt05
57
Orange juice chilled (premium and from concentrate)
7 NA 028 002 04 lt01 40 015 006 NA 22 015 07 1 158 8 9 15 007 003 lt006 65 NA 002 lt05
58
Orange juice from concentrate ambient
NA NA 033 002 04 01 31 NA 004 NA 32 019 07 3 164 12 10 16 007 003 007 70 1 003 lt05
59
Apple juice clear from concentrate ambient and chilled
NA NA 005 002 02 lt01 26 lt001 005 NA 1 005 09 3 89 6 4 6 006 001 lt006 64 NA 003 lt05
Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed
lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo
^ = Energy values and available carbohydrate have not been calculated because available carbohydrate may include small quantities of oligosaccharides that were not analysed in this sample + = Available carbohydrate calculated on the assumption that starch is not present = 60 of nitrogen in mushrooms is non-protein nitrogen (Calculated as total nitrogen ndash non-protein nitrogen) X 625
24
Nutrient analysis of fruit and vegetables
Annex D Analytical methods used
Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g
Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g
Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g
Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g
Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
25
Nutrient analysis of fruit and vegetables
Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g
Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion
Exchange Chromatography with Pulsed Amperometric Detection In-house method
LOQ 01 g100g
Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g
Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g
Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited
Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited
26
Nutrient analysis of fruit and vegetables
Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited
Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited
Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited
Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60
Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited
The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid
Vitamin C Vitamin C is determined by HPLC using fluorescence detection
Oil Soluble Vitamins Vitamins A E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on
bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol
bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene
27
Nutrient analysis of fruit and vegetables
bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols
The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below
α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001
Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows
All-trans retinol + (07513-cis retinol) + ( β-carotene6) + (other active carotenoids12)
UKAS accredited
Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications
28
Nutrient analysis of fruit and vegetables
References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 March 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 March 2013)
29
Nutrient analysis of fruit and vegetables
Results
Each of the composite samples was analysed for an extensive range of nutrients and therefore this project generated a large number of individual results A summary of results for energy protein carbohydrate fat and fatty acids fibre cholesterol vitamins and minerals is provided in Annex C The full set of results are provided in the analytical report associated with this project which is available at wwwdhgovukpublications
Interpretation
This survey has determined the nutrient composition of fruit and vegetables and some fruitvegetable products including those for which the market is growing
The results from this survey provide us with robust up-to-date data which will be incorporated into the Department of Healthrsquos nutrient databanks which support our National Diet and Nutrition Survey and other national dietary surveys enabling the Government to monitor the nationrsquos diet The results of this survey will also be incorporated into future publications in the McCance and Widdowsonrsquos The Composition of Foods series
It is not possible to make robust comparisons between current data and existing data held for fruit and vegetables largely derived from earlier analytical surveys undertaken between 1982 and 1990 Since that time there have been changes in agricultural practices (particularly the type of fertilizers used as well as the cultivars grown and geographical origin of some produce) that might affect the nutrient composition of produce There is also a high degree of natural variability in fruit and vegetables with composition affected by many factors including cultivar growing conditions (eg soil composition climate fertilizer use) and post-harvest handling distribution and storage These results are broadly similar to existing data held There is no evidence of major changes in the nutrient content of fruit and vegetables based on this survey and any changes are unlikely to be nutritionally significant in a varied diet
9
Nutrient analysis of fruit and vegetables
Further Information
The report of this survey (entitled Nutrient analysis fruit and vegetables) is available at wwwdhgovukpublications
Other enquiries should be addressed to
Mrs Melanie Farron-Wilson Department of Health 6th Floor Wellington House 133-155 Waterloo Road London SE1 8UG Tel +44 (0) 20 7972 3369 E-mail melaniefarron-wilsondhgsigovuk
10
Nutrient analysis of fruit and vegetables
Annex A Details of composite samples analysed
Sample Number
Sample Name
1 Potatoes old raw flesh only
2 Potatoes old boiled flesh only
3 Potatoes old baked flesh and skin
4 Potatoes old roasted flesh only
5 Potatoes old potato wedges with skin dipped in sunflower oil baked
6 Potatoes old microwaved flesh and skin
7 Potatoes new boiled flesh and skin
8 Carrots old raw
9 Carrots old boiled
10 Carrots old microwaved
11 Onions raw
12 Onions boiled
13 Onions fried
14 Broccoli (Calabrese) raw
15 Broccoli (Calabrese) boiled
16 Broccoli (Calabrese) steamed
17 Mushrooms raw
18 Mushrooms stewed
19 Mushrooms cooked in sunflower oil
20 Sweetcorn kernels boiled lsquoon the cobrsquo
11
Nutrient analysis of fruit and vegetables
21 Cabbage white raw
22 Cabbage green raw
23 Cabbage green boiled
24 Cauliflower raw
25 Cauliflower boiled
26 Beans green raw
27 Beans green boiled
28 Pak choi steamed
29 Tomatoes (standard)raw
30 Tomatoes (standard) grilled flesh and seeds only
31 Tomatoes cherry raw
32 Lettuce average raw
33 Spinach baby raw
34 Rocket raw
35 Cucumber flesh and skin raw
36 Pepper red raw
37 Pepper red boiled
38 Pepper yellow raw
39 Bananas raw flesh only
40 Apples eating raw flesh and skin
41 Apples cooking stewed flesh only
42 Pears raw flesh and skin
43 Grapes green raw
44 Grapes red raw
12
Nutrient analysis of fruit and vegetables
45 Strawberries raw
46 Blueberries raw
47 Citrus fruit softeasy peelers flesh only
48 Oranges flesh only
49 Melon yellow flesh flesh only
50 Peas frozen raw
51 Peas frozen microwaved
52 Sweetcorn canned in water drained
53 Tomatoes canned whole contents
54 Tomato puree
55 Baked beans in tomato sauce
56 Potato products shaped frozen baked
57 Orange juice chilled (premium and from concentrate)
58 Orange juice from concentrate ambient
59 Apple juice clear from concentrate ambient and chilled
13
Nutrient analysis of fruit and vegetables
Annex B List of nutrients analysed
Proximates
Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content
Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)
Sterols Cholesterol
Carbohydrate
(All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose Oligosaccharides
Fibre As non-starch polysaccharide ie Englyst method and AOAC method
Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium
Water soluble vitamins
Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C
Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids
Lutein lycopene zeaxanthin
Vitamin D Vitamin D3 25-OH vitamin D
Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol
Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of fruit and vegetables as a dietary source of each nutrient
14
Nutrient analysis of fruit and vegetables
Annex C Analytical data Macronutrients
Com
posi
te s
ampl
e nu
mbe
r
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
1 Potatoes old raw flesh only 781 19 01 09 196 82 349 08 20 187 09 05 04 lt01 lt01 lt01 NA 003 001 lt001 001 001 lt001 NA
2 Potatoes old boiled flesh only
789 18 01 08 175 74 315 10 16 167 08 03 03 02 lt01 lt01 NA NA NA NA NA NA NA NA
3 Potatoes old baked flesh and skin
710 25 02 13 226 97 413 14 26 212 14 06 05 03 lt01 lt01 NA NA NA NA NA NA NA NA
4 Potatoes old roasted flesh only
649 NA 57 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
626 NA 38 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
732 26 01 14 215 92 392 14 27 194 21 09 08 04 lt01 lt01 NA NA NA NA NA NA NA NA
7 Potatoes new boiled flesh and skin
815 18 06 11 149 68 291 09 18 138 11 05 04 02 lt01 lt01 NA NA NA NA NA NA NA NA
8 Carrots old raw 890 05 04 06 77 34 146 21 39 01 72 11 11 50 lt01 lt01 03 010 011 001 007 008 lt001 NA
9 Carrots old boiled 900 05 05 05 NA^ NA^ NA^ 21 28 03 55 09 07 39 lt01 lt01 NA NA NA NA NA NA NA NA
10 Carrots old microwaved 875 06 02 07 NA^ NA^ NA^ 22 28 lt01 72 11 11 50 lt01 lt01 NA NA NA NA NA NA NA NA
11 Onions raw 891 10 01 04 80+ 35 150 11 22 NA 62 23 18 21 lt01 lt01 18 NA NA NA NA NA NA NA
15
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
12 Onions boiled 925 07 03 lt01 NA^ NA^ NA^ 13 23 NA 42 16 12 14 lt01 lt01 NA NA NA NA NA NA NA NA 13 Onions fried 799 12 53 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw 882 43 06 06 32 34 146 25 40 06 19 07 12 lt01 lt01 lt01 07 015 006 017 008 025 lt001 NA
15 Broccoli (calabrese) boiled
908 33 05 05 NA^ NA^ NA^ 23 28 07 16 08 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
16 Broccoli (calabrese) steamed
884 41 05 10 NA^ NA^ NA^ 26 38 08 20 08 09 03 lt01 lt01 NA NA NA NA NA NA NA NA
17 Mushrooms raw 929 10 02 07 03 7 29 12 07 lt01 03 lt01 03 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
18 Mushrooms stewed 931 14 03 06 01 9 37 20 26 01 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
19 Mushrooms cooked in sunflower oil
791 NA 110 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20 Sweetcorn kernels boiled on the cob
760 36 19 08 95 67 284 26 51 68 25 24 01 lt01 lt01 lt01 02 NA NA NA NA NA NA NA
21 Cabbage white raw 901 12 01 07 48 24 101 20 30 lt01 48 24 21 03 lt01 lt01 NA NA NA NA NA NA NA NA
22 Cabbage green raw 884 24 02 08 41 27 114 27 41 lt01 41 20 18 03 lt01 lt01 NA NA NA NA NA NA NA NA
23 Cabbage green boiled 919 15 02 05 23 17 70 26 22 lt01 23 10 09 04 lt01 lt01 NA NA NA NA NA NA NA NA
24 Cauliflower raw 911 25 04 07 44 30 128 18 18 02 29 12 13 04 lt01 lt01 13 NA NA NA NA NA NA NA
25 Cauliflower boiled 923 19 09 06 NA^ NA^ NA^ 16 19 lt01 24 09 10 05 lt01 lt01 NA NA NA NA NA NA NA NA
26 Beans green raw 913 21 04 07 31 24 102 25 34 10 22 08 14 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
27 Beans green boiled 896 21 03 08 40 26 108 25 41 09 30 13 12 05 lt01 lt01 NA NA NA NA NA NA NA NA
28 Pak choi steamed 948 15 01 07 19 14 58 NA 20 04 15 08 06 01 lt01 lt01 NA NA NA NA NA NA NA NA
16
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
29 Tomatoes (standard) raw 946 05 01 04 30 14 61 10 10 lt01 30 14 16 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
30
Tomatoes (standard) grilled flesh and seeds only
933 06 02 06 34+ 17 72 10 lt05 NA 34 16 18 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
31 Tomatoes cherry raw 914 11 05 09 36+ 22 94 12 13 NA 36 16 20 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
32 Lettuce average raw 961 12 01 04 14+ 11 48 13 15 NA 14 06 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
33 Spinach baby raw 935 26 06 20 02 16 69 12 10 02 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
34 Rocket raw 931 36 04 15 lt01+ 18 74 13 17 NA lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
35 Cucumber flesh and skin raw
965 10 06 04 12 14 60 07 07 lt01 12 05 07 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
36 Peppers red raw 929 08 02 08 NA^ NA^ NA^ 10 22 lt01 42 20 22 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
37 Peppers red boiled 933 08 01 05 NA^ NA^ NA^ 08 24 lt01 33 12 19 02 lt01 lt01 NA NA NA NA NA NA NA NA
38 Pepper yellow raw 928 08 02 06 NA^ NA^ NA^ NA NA NA 44 18 26 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
39 Bananas raw flesh only 750 12 01 11 203 81 348 08 14 22 181 79 75 27 lt01 lt01 NA NA NA NA NA NA NA NA
40 Apples eating raw flesh and skin
862 06 05 02 116+ 51 215 13 12 NA 116 21 67 28 lt01 lt01 NA NA NA NA NA NA NA NA
41
Apples cooking stewed flesh only
873 02 03 02 97+ 40 169 13 17 NA 97 21 59 17 lt01 lt01 NA NA NA NA NA NA NA NA
42 Pears raw flesh and skin 852 03 01 02 109+ 43 182 16 27 NA 109 31 66 12 lt01 lt01 NA NA NA NA NA NA NA NA
43 Grapes green raw 827 07 02 05 152+ 62 263 07 12 NA 152 73 79 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
44 Grapes red raw 811 06 01 05 170+ 67 286 06 13 NA 170 77 93 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
45 Strawberries raw 916 06 05 04 61+ 30 126 10 38 NA 61 30 31 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
17
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
46 Blueberries raw 857 09 02 02 91 40 169 15 15 lt01 91 39 52 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
47
Citrus fruit softeasy peelers flesh only
858 07 02 04 96+ 41 173 12 15 NA 96 16 19 61 lt01 lt01 NA NA NA NA NA NA NA NA
48 Oranges flesh only 870 08 02 04 82+ 36 152 17 12 NA 82 20 22 40 lt01 lt01 NA NA NA NA NA NA NA NA
49 Melon yellow flesh flesh only 910 05 01 07 68+ 29 122 04 07 NA 68 17 25 26 lt01 lt01 NA NA NA NA NA NA NA NA
50 Peas frozen raw 789 53 07 05 107 68 288 39 53 51 57 lt01 lt01 57 lt01 lt01 lt01 013 007 006 031 036 lt001 NA
51 Peas frozen microwaved 776 57 09 06 108 71 303 45 56 42 66 lt01 lt01 66 lt01 lt01 NA NA NA NA NA NA NA NA
52 Sweetcorn canned in water drained
787 26 17 05 NA^ NA^ NA^ 25 31 62 75 03 01 71 lt01 lt01 NA NA NA NA NA NA NA NA
53 Tomatoes canned whole contents
929 11 01 07 38 19 80 07 08 lt01 38 19 19 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
54 Tomato puree 725 44 02 47 129 67 287 30 47 lt01 129 55 74 lt01 lt01 lt01 NA 004 002 002 005 007 lt001 NA
55 Baked beans in tomato sauce 728 50 05 17 150 81 343 38 49 102 48 06 08 34 lt01 lt01 lt01 009 006 015 013 027 lt001 NA
56
Potato products shaped frozen baked
554 25 83 16 281 190 799 28 27 277 04 02 lt01 02 lt01 lt01 NA 089 330 018 347 365 002 NA
57
Orange juice chilled (premium and from concentrate)
877 09 lt01 05 86+ 36 153 02 lt05 NA 86 20 24 42 lt01 lt01 NA NA NA NA NA NA NA NA
58
Orange juice from concentrate ambient
894 06 lt01 03 85+ 34 146 02 lt05 NA 85 20 24 41 lt01 lt01 NA NA NA NA NA NA NA NA
18
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
59
Apple juice clear from concentrate ambient and chilled
866 01 lt01 02 97+ 37 157 NA NA NA 97 24 55 18 lt01 lt01 NA NA NA NA NA NA NA NA
19
Nutrient analysis of fruit and vegetables
Micronutrients C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
umm
illig
ram
s10
0g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
1 Potatoes old raw flesh only
lt4 NA 020 001 03 04 14 001 014 NA 13 044 03 2 443 7 21 34 032 006 028 83 1 014 lt05
2 Potatoes old boiled flesh only
NA NA 021 lt001 05 04 9 001 006 NA 18 043 03 1 365 6 18 31 034 006 024 74 NA 012 lt05
3 Potatoes old baked flesh and skin
NA NA 020 002 09 04 6 005 011 NA 18 046 03 2 600 11 27 45 063 009 038 114 NA 018 lt05
4 Potatoes old roasted flesh only
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
NA NA 023 001 08 04 5 013 014 NA 33 048 03 2 585 13 27 43 075 009 036 121 NA 018 lt05
7 Potatoes new boiled flesh and skin
NA NA 013 001 07 04 7 011 013 NA 21 051 03 3 377 11 18 44 061 008 023 88 lt07 012 lt05
8 Carrots old raw 1961 NA 013 001 02 02 2 009 006 NA 8 027 03 27 178 26 7 16 023 003 011 122 lt07 007 lt05
9 Carrots old boiled 1850 NA 009 002 02 02 3 NA 004 NA 8 023 03 29 166 31 8 17 034 004 013 84 NA 009 lt05
10 Carrots old microwaved 1887 NA 014 002 03 01 3 NA 006 NA 17 037 03 44 267 36 11 23 025 005 015 130 NA 011 lt05
11 Onions raw NA NA 011 002 03 03 3 029 010 NA 11 004 10 3 138 30 8 23 030 004 014 54 2 010 lt05
20
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
12 Onions boiled NA NA 003 lt001 03 02 4 NA 007 NA 8 006 07 2 105 25 7 23 029 005 016 49 NA 011 lt05
13 Onions fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw
97 NA 015 012 08 09 79 172 013 NA 95 061 41 9 397 48 22 81 106 008 070 73 2 028 1
15 Broccoli (calabrese) boiled
100 NA 004 006 05 09 44 167 011 NA 34 028 35 6 212 35 14 59 060 005 040 50 NA 020 1
16 Broccoli (calabrese) steamed
61 NA 029 015 08 08 60 184 013 NA 72 058 38 7 373 44 21 74 075 008 061 70 NA 025 1
17 Mushrooms raw NA NA 013 027 25 050 1 001 010 NA 40 238 117 4 378 3 10 94 021 028 056 125 2 005 17
18 Mushrooms stewed NA NA 009 026 18 08 lt05 NA 006 NA 15 129 109 3 216 3 8 75 032 035 092 93 NA 005 16
19 Mushrooms cooked in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20
Sweetcorn kernels boiled on the cob
5 NA 025 008 22 07 4 042 002 NA 24 040 10 lt05 333 4 42 107 065 009 086 63 lt07 032 1
21 Cabbage white raw lt4 NA 023 002 03 01 47 005 012 NA 84 021 01 7 227 56 12 26 039 003 016 94 2 012 1
22 Cabbage green raw NA NA 033 004 06 03 48 008 014 NA 45 036 01 7 288 56 14 37 052 004 026 75 1 018 1
23 Cabbage green boiled 53 NA 015 005 03 03 45 027 007 NA 40 021 lt01 5 187 54 9 29 040 003 016 79 NA 012 1
24 Cauliflower raw lt4 NA 006 009 06 04 56 009 014 NA 55 104 17 7 252 17 12 37 042 003 029 73 NA 013 1
25 Cauliflower boiled lt4 NA 009 003 04 05 30 011 015 NA 48 047 12 7 215 19 12 45 045 003 024 54 NA 014 1
21
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
26 Beans green raw 42 NA 012 009 08 04 8 044 006 NA 58 011 10 lt05 286 52 25 38 104 006 038 69 2 031 1
27 Beans green boiled 24 NA 008 008 07 04 6 NA 002 NA 58 012 07 lt05 304 61 28 44 106 012 038 54 NA 037 1
28 Pak choi steamed 55 NA 007 004 05 03 15 040 004 NA 80 014 10 39 287 73 16 47 096 006 040 129 1 027 04
29 Tomatoes (standard) raw
58 NA 004 001 06 01 22 052 006 NA 23 029 14 2 223 8 8 22 024 003 010 84 2 012 lt05
30
Tomatoes (standard) grilled flesh and seeds only
59 NA 005 001 06 01 30 089 015 NA 14 019 13 2 209 10 9 21 026 004 010 93 NA 014 lt05
31 Tomatoes cherry raw 80 NA 005 002 04 01 15 089 006 NA 24 019 18 4 274 10 12 31 034 005 016 95 2 012 lt05
32 Lettuce average raw 10 NA 014 005 05 01 1 064 002 NA 60 019 07 9 222 24 9 22 013 003 022 78 1 014 lt05
33 Spinach baby raw 260 NA 009 018 10 07 29 048 012 NA 161 028 01 30 682 119 80 44 189 016 090 112 4 086 5
34 Rocket raw 190 NA 019 018 07 09 20 022 008 NA 88 029 13 30 326 216 28 44 126 019 040 93 5 041 2
35 Cucumber flesh and skin raw
12 NA 003 002 02 01 2 004 001 NA 14 032 08 4 156 21 10 23 030 003 010 67 3 009 lt05
36 Peppers red raw 97 NA 007 006 05 01 126 095 023 NA 75 027 33 1 216 7 11 23 039 005 019 48 3 012 lt05
37 Peppers red boiled 103 NA 005 005 05 01 89 103 020 NA 26 016 15 lt05 159 7 10 20 035 005 019 29 NA 012 lt05
38 Pepper yellow raw 22 NA 011 002 04 01 121 064 016 NA 30 035 39 1 189 7 10 21 048 005 018 64 NA 011 lt05
39 Bananas raw flesh only
4 NA 015 004 07 02 9 016 031 NA 14 035 25 lt05 330 6 27 23 027 010 018 109 3 036 lt05
22
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
40 Apples eating raw flesh and skin
2 NA 004 004 01 lt01 6 009 007 NA lt5 010 11 1 100 5 4 8 009 003 lt006 44 4 004 lt05
41
Apples cooking stewed flesh only
lt4 NA 002 003 02 01 12 011 005 NA lt5 011 10 1 87 3 3 7 010 003 lt006 73 4 002 lt05
42 Pears raw flesh and skin 2 NA 003 004 02 01 3 012 004 NA 6 008 03 1 105 7 5 9 014 005 009 64 1 005 lt05
43 Grapes green raw lt4 NA 004 001 02 01 2 018 004 NA 6 014 02 1 217 84 63 19 021 007 lt006 44 1 006 lt05
44 Grapes red raw 2 NA 009 001 02 01 3 020 004 NA 6 012 02 1 213 11 7 18 024 010 lt006 63 NA 006 lt05
45 Strawberries raw lt4 NA 002 002 06 01 57 039 003 NA 61 037 12 1 170 17 12 26 025 003 011 62 1 031 lt05
46 Blueberries raw 2 NA 004 004 03 02 6 094 001 NA 8 020 15 2 66 10 5 16 055 006 010 53 2 069 lt05
47
Citrus fruit softeasy peelers flesh only
18 NA 017 003 04 01 42 021 006 NA 19 015 14 1 128 25 9 15 009 004 lt006 55 1 002 lt05
48 Oranges flesh only 9 NA 022 003 05 01 52 035 005 NA 33 027 10 1 122 24 8 16 011 003 lt006 73 1 002 lt05
49 Melon yellow flesh flesh only
1 NA 007 001 04 01 80 007 007 NA 13 024 26 11 180 6 6 6 018 002 010 97 lt07 002 lt05
50 Peas frozen raw 44 NA 060 008 23 08 22 011 012 NA 50 011 05 4 171 36 26 86 175 013 078 59 NA 035 lt05
51 Peas frozen microwaved NA NA 059 008 22 08 17 014 011 NA 60 010 04 4 179 36 27 91 175 014 082 73 NA 035 lt05
52
Sweetcorn canned in water drained
7 NA 026 006 19 04 24 063 013 NA 45 012 11 1 158 3 16 52 034 004 037 84 lt07 010 lt05
23
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
53
Tomatoes canned whole contents
55 NA 013 004 10 01 11 136 012 NA 11 011 14 5 212 11 10 17 057 007 010 74 NA 009 lt05
54 Tomato puree 292 NA 098 012 36 04 43 522 028 NA 39 011 63 49 1257 45 57 94 145 041 056 297 NA 034 1
55 Baked beans in tomato sauce
4 NA 021 003 07 10 NA 035 013 NA 29 011 25 261 272 42 30 88 142 024 062 471 lt07 033 3
56
Potato products shaped frozen baked
NA NA 019 002 08 05 44 270 010 NA 17 029 08 254 423 29 22 55 074 013 041 423 NA 016 lt05
57
Orange juice chilled (premium and from concentrate)
7 NA 028 002 04 lt01 40 015 006 NA 22 015 07 1 158 8 9 15 007 003 lt006 65 NA 002 lt05
58
Orange juice from concentrate ambient
NA NA 033 002 04 01 31 NA 004 NA 32 019 07 3 164 12 10 16 007 003 007 70 1 003 lt05
59
Apple juice clear from concentrate ambient and chilled
NA NA 005 002 02 lt01 26 lt001 005 NA 1 005 09 3 89 6 4 6 006 001 lt006 64 NA 003 lt05
Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed
lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo
^ = Energy values and available carbohydrate have not been calculated because available carbohydrate may include small quantities of oligosaccharides that were not analysed in this sample + = Available carbohydrate calculated on the assumption that starch is not present = 60 of nitrogen in mushrooms is non-protein nitrogen (Calculated as total nitrogen ndash non-protein nitrogen) X 625
24
Nutrient analysis of fruit and vegetables
Annex D Analytical methods used
Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g
Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g
Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g
Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g
Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
25
Nutrient analysis of fruit and vegetables
Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g
Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion
Exchange Chromatography with Pulsed Amperometric Detection In-house method
LOQ 01 g100g
Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g
Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g
Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited
Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited
26
Nutrient analysis of fruit and vegetables
Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited
Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited
Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited
Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60
Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited
The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid
Vitamin C Vitamin C is determined by HPLC using fluorescence detection
Oil Soluble Vitamins Vitamins A E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on
bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol
bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene
27
Nutrient analysis of fruit and vegetables
bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols
The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below
α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001
Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows
All-trans retinol + (07513-cis retinol) + ( β-carotene6) + (other active carotenoids12)
UKAS accredited
Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications
28
Nutrient analysis of fruit and vegetables
References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 March 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 March 2013)
29
Nutrient analysis of fruit and vegetables
Further Information
The report of this survey (entitled Nutrient analysis fruit and vegetables) is available at wwwdhgovukpublications
Other enquiries should be addressed to
Mrs Melanie Farron-Wilson Department of Health 6th Floor Wellington House 133-155 Waterloo Road London SE1 8UG Tel +44 (0) 20 7972 3369 E-mail melaniefarron-wilsondhgsigovuk
10
Nutrient analysis of fruit and vegetables
Annex A Details of composite samples analysed
Sample Number
Sample Name
1 Potatoes old raw flesh only
2 Potatoes old boiled flesh only
3 Potatoes old baked flesh and skin
4 Potatoes old roasted flesh only
5 Potatoes old potato wedges with skin dipped in sunflower oil baked
6 Potatoes old microwaved flesh and skin
7 Potatoes new boiled flesh and skin
8 Carrots old raw
9 Carrots old boiled
10 Carrots old microwaved
11 Onions raw
12 Onions boiled
13 Onions fried
14 Broccoli (Calabrese) raw
15 Broccoli (Calabrese) boiled
16 Broccoli (Calabrese) steamed
17 Mushrooms raw
18 Mushrooms stewed
19 Mushrooms cooked in sunflower oil
20 Sweetcorn kernels boiled lsquoon the cobrsquo
11
Nutrient analysis of fruit and vegetables
21 Cabbage white raw
22 Cabbage green raw
23 Cabbage green boiled
24 Cauliflower raw
25 Cauliflower boiled
26 Beans green raw
27 Beans green boiled
28 Pak choi steamed
29 Tomatoes (standard)raw
30 Tomatoes (standard) grilled flesh and seeds only
31 Tomatoes cherry raw
32 Lettuce average raw
33 Spinach baby raw
34 Rocket raw
35 Cucumber flesh and skin raw
36 Pepper red raw
37 Pepper red boiled
38 Pepper yellow raw
39 Bananas raw flesh only
40 Apples eating raw flesh and skin
41 Apples cooking stewed flesh only
42 Pears raw flesh and skin
43 Grapes green raw
44 Grapes red raw
12
Nutrient analysis of fruit and vegetables
45 Strawberries raw
46 Blueberries raw
47 Citrus fruit softeasy peelers flesh only
48 Oranges flesh only
49 Melon yellow flesh flesh only
50 Peas frozen raw
51 Peas frozen microwaved
52 Sweetcorn canned in water drained
53 Tomatoes canned whole contents
54 Tomato puree
55 Baked beans in tomato sauce
56 Potato products shaped frozen baked
57 Orange juice chilled (premium and from concentrate)
58 Orange juice from concentrate ambient
59 Apple juice clear from concentrate ambient and chilled
13
Nutrient analysis of fruit and vegetables
Annex B List of nutrients analysed
Proximates
Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content
Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)
Sterols Cholesterol
Carbohydrate
(All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose Oligosaccharides
Fibre As non-starch polysaccharide ie Englyst method and AOAC method
Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium
Water soluble vitamins
Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C
Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids
Lutein lycopene zeaxanthin
Vitamin D Vitamin D3 25-OH vitamin D
Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol
Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of fruit and vegetables as a dietary source of each nutrient
14
Nutrient analysis of fruit and vegetables
Annex C Analytical data Macronutrients
Com
posi
te s
ampl
e nu
mbe
r
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
1 Potatoes old raw flesh only 781 19 01 09 196 82 349 08 20 187 09 05 04 lt01 lt01 lt01 NA 003 001 lt001 001 001 lt001 NA
2 Potatoes old boiled flesh only
789 18 01 08 175 74 315 10 16 167 08 03 03 02 lt01 lt01 NA NA NA NA NA NA NA NA
3 Potatoes old baked flesh and skin
710 25 02 13 226 97 413 14 26 212 14 06 05 03 lt01 lt01 NA NA NA NA NA NA NA NA
4 Potatoes old roasted flesh only
649 NA 57 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
626 NA 38 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
732 26 01 14 215 92 392 14 27 194 21 09 08 04 lt01 lt01 NA NA NA NA NA NA NA NA
7 Potatoes new boiled flesh and skin
815 18 06 11 149 68 291 09 18 138 11 05 04 02 lt01 lt01 NA NA NA NA NA NA NA NA
8 Carrots old raw 890 05 04 06 77 34 146 21 39 01 72 11 11 50 lt01 lt01 03 010 011 001 007 008 lt001 NA
9 Carrots old boiled 900 05 05 05 NA^ NA^ NA^ 21 28 03 55 09 07 39 lt01 lt01 NA NA NA NA NA NA NA NA
10 Carrots old microwaved 875 06 02 07 NA^ NA^ NA^ 22 28 lt01 72 11 11 50 lt01 lt01 NA NA NA NA NA NA NA NA
11 Onions raw 891 10 01 04 80+ 35 150 11 22 NA 62 23 18 21 lt01 lt01 18 NA NA NA NA NA NA NA
15
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
12 Onions boiled 925 07 03 lt01 NA^ NA^ NA^ 13 23 NA 42 16 12 14 lt01 lt01 NA NA NA NA NA NA NA NA 13 Onions fried 799 12 53 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw 882 43 06 06 32 34 146 25 40 06 19 07 12 lt01 lt01 lt01 07 015 006 017 008 025 lt001 NA
15 Broccoli (calabrese) boiled
908 33 05 05 NA^ NA^ NA^ 23 28 07 16 08 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
16 Broccoli (calabrese) steamed
884 41 05 10 NA^ NA^ NA^ 26 38 08 20 08 09 03 lt01 lt01 NA NA NA NA NA NA NA NA
17 Mushrooms raw 929 10 02 07 03 7 29 12 07 lt01 03 lt01 03 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
18 Mushrooms stewed 931 14 03 06 01 9 37 20 26 01 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
19 Mushrooms cooked in sunflower oil
791 NA 110 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20 Sweetcorn kernels boiled on the cob
760 36 19 08 95 67 284 26 51 68 25 24 01 lt01 lt01 lt01 02 NA NA NA NA NA NA NA
21 Cabbage white raw 901 12 01 07 48 24 101 20 30 lt01 48 24 21 03 lt01 lt01 NA NA NA NA NA NA NA NA
22 Cabbage green raw 884 24 02 08 41 27 114 27 41 lt01 41 20 18 03 lt01 lt01 NA NA NA NA NA NA NA NA
23 Cabbage green boiled 919 15 02 05 23 17 70 26 22 lt01 23 10 09 04 lt01 lt01 NA NA NA NA NA NA NA NA
24 Cauliflower raw 911 25 04 07 44 30 128 18 18 02 29 12 13 04 lt01 lt01 13 NA NA NA NA NA NA NA
25 Cauliflower boiled 923 19 09 06 NA^ NA^ NA^ 16 19 lt01 24 09 10 05 lt01 lt01 NA NA NA NA NA NA NA NA
26 Beans green raw 913 21 04 07 31 24 102 25 34 10 22 08 14 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
27 Beans green boiled 896 21 03 08 40 26 108 25 41 09 30 13 12 05 lt01 lt01 NA NA NA NA NA NA NA NA
28 Pak choi steamed 948 15 01 07 19 14 58 NA 20 04 15 08 06 01 lt01 lt01 NA NA NA NA NA NA NA NA
16
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
29 Tomatoes (standard) raw 946 05 01 04 30 14 61 10 10 lt01 30 14 16 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
30
Tomatoes (standard) grilled flesh and seeds only
933 06 02 06 34+ 17 72 10 lt05 NA 34 16 18 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
31 Tomatoes cherry raw 914 11 05 09 36+ 22 94 12 13 NA 36 16 20 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
32 Lettuce average raw 961 12 01 04 14+ 11 48 13 15 NA 14 06 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
33 Spinach baby raw 935 26 06 20 02 16 69 12 10 02 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
34 Rocket raw 931 36 04 15 lt01+ 18 74 13 17 NA lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
35 Cucumber flesh and skin raw
965 10 06 04 12 14 60 07 07 lt01 12 05 07 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
36 Peppers red raw 929 08 02 08 NA^ NA^ NA^ 10 22 lt01 42 20 22 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
37 Peppers red boiled 933 08 01 05 NA^ NA^ NA^ 08 24 lt01 33 12 19 02 lt01 lt01 NA NA NA NA NA NA NA NA
38 Pepper yellow raw 928 08 02 06 NA^ NA^ NA^ NA NA NA 44 18 26 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
39 Bananas raw flesh only 750 12 01 11 203 81 348 08 14 22 181 79 75 27 lt01 lt01 NA NA NA NA NA NA NA NA
40 Apples eating raw flesh and skin
862 06 05 02 116+ 51 215 13 12 NA 116 21 67 28 lt01 lt01 NA NA NA NA NA NA NA NA
41
Apples cooking stewed flesh only
873 02 03 02 97+ 40 169 13 17 NA 97 21 59 17 lt01 lt01 NA NA NA NA NA NA NA NA
42 Pears raw flesh and skin 852 03 01 02 109+ 43 182 16 27 NA 109 31 66 12 lt01 lt01 NA NA NA NA NA NA NA NA
43 Grapes green raw 827 07 02 05 152+ 62 263 07 12 NA 152 73 79 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
44 Grapes red raw 811 06 01 05 170+ 67 286 06 13 NA 170 77 93 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
45 Strawberries raw 916 06 05 04 61+ 30 126 10 38 NA 61 30 31 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
17
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
46 Blueberries raw 857 09 02 02 91 40 169 15 15 lt01 91 39 52 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
47
Citrus fruit softeasy peelers flesh only
858 07 02 04 96+ 41 173 12 15 NA 96 16 19 61 lt01 lt01 NA NA NA NA NA NA NA NA
48 Oranges flesh only 870 08 02 04 82+ 36 152 17 12 NA 82 20 22 40 lt01 lt01 NA NA NA NA NA NA NA NA
49 Melon yellow flesh flesh only 910 05 01 07 68+ 29 122 04 07 NA 68 17 25 26 lt01 lt01 NA NA NA NA NA NA NA NA
50 Peas frozen raw 789 53 07 05 107 68 288 39 53 51 57 lt01 lt01 57 lt01 lt01 lt01 013 007 006 031 036 lt001 NA
51 Peas frozen microwaved 776 57 09 06 108 71 303 45 56 42 66 lt01 lt01 66 lt01 lt01 NA NA NA NA NA NA NA NA
52 Sweetcorn canned in water drained
787 26 17 05 NA^ NA^ NA^ 25 31 62 75 03 01 71 lt01 lt01 NA NA NA NA NA NA NA NA
53 Tomatoes canned whole contents
929 11 01 07 38 19 80 07 08 lt01 38 19 19 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
54 Tomato puree 725 44 02 47 129 67 287 30 47 lt01 129 55 74 lt01 lt01 lt01 NA 004 002 002 005 007 lt001 NA
55 Baked beans in tomato sauce 728 50 05 17 150 81 343 38 49 102 48 06 08 34 lt01 lt01 lt01 009 006 015 013 027 lt001 NA
56
Potato products shaped frozen baked
554 25 83 16 281 190 799 28 27 277 04 02 lt01 02 lt01 lt01 NA 089 330 018 347 365 002 NA
57
Orange juice chilled (premium and from concentrate)
877 09 lt01 05 86+ 36 153 02 lt05 NA 86 20 24 42 lt01 lt01 NA NA NA NA NA NA NA NA
58
Orange juice from concentrate ambient
894 06 lt01 03 85+ 34 146 02 lt05 NA 85 20 24 41 lt01 lt01 NA NA NA NA NA NA NA NA
18
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
59
Apple juice clear from concentrate ambient and chilled
866 01 lt01 02 97+ 37 157 NA NA NA 97 24 55 18 lt01 lt01 NA NA NA NA NA NA NA NA
19
Nutrient analysis of fruit and vegetables
Micronutrients C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
umm
illig
ram
s10
0g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
1 Potatoes old raw flesh only
lt4 NA 020 001 03 04 14 001 014 NA 13 044 03 2 443 7 21 34 032 006 028 83 1 014 lt05
2 Potatoes old boiled flesh only
NA NA 021 lt001 05 04 9 001 006 NA 18 043 03 1 365 6 18 31 034 006 024 74 NA 012 lt05
3 Potatoes old baked flesh and skin
NA NA 020 002 09 04 6 005 011 NA 18 046 03 2 600 11 27 45 063 009 038 114 NA 018 lt05
4 Potatoes old roasted flesh only
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
NA NA 023 001 08 04 5 013 014 NA 33 048 03 2 585 13 27 43 075 009 036 121 NA 018 lt05
7 Potatoes new boiled flesh and skin
NA NA 013 001 07 04 7 011 013 NA 21 051 03 3 377 11 18 44 061 008 023 88 lt07 012 lt05
8 Carrots old raw 1961 NA 013 001 02 02 2 009 006 NA 8 027 03 27 178 26 7 16 023 003 011 122 lt07 007 lt05
9 Carrots old boiled 1850 NA 009 002 02 02 3 NA 004 NA 8 023 03 29 166 31 8 17 034 004 013 84 NA 009 lt05
10 Carrots old microwaved 1887 NA 014 002 03 01 3 NA 006 NA 17 037 03 44 267 36 11 23 025 005 015 130 NA 011 lt05
11 Onions raw NA NA 011 002 03 03 3 029 010 NA 11 004 10 3 138 30 8 23 030 004 014 54 2 010 lt05
20
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
12 Onions boiled NA NA 003 lt001 03 02 4 NA 007 NA 8 006 07 2 105 25 7 23 029 005 016 49 NA 011 lt05
13 Onions fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw
97 NA 015 012 08 09 79 172 013 NA 95 061 41 9 397 48 22 81 106 008 070 73 2 028 1
15 Broccoli (calabrese) boiled
100 NA 004 006 05 09 44 167 011 NA 34 028 35 6 212 35 14 59 060 005 040 50 NA 020 1
16 Broccoli (calabrese) steamed
61 NA 029 015 08 08 60 184 013 NA 72 058 38 7 373 44 21 74 075 008 061 70 NA 025 1
17 Mushrooms raw NA NA 013 027 25 050 1 001 010 NA 40 238 117 4 378 3 10 94 021 028 056 125 2 005 17
18 Mushrooms stewed NA NA 009 026 18 08 lt05 NA 006 NA 15 129 109 3 216 3 8 75 032 035 092 93 NA 005 16
19 Mushrooms cooked in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20
Sweetcorn kernels boiled on the cob
5 NA 025 008 22 07 4 042 002 NA 24 040 10 lt05 333 4 42 107 065 009 086 63 lt07 032 1
21 Cabbage white raw lt4 NA 023 002 03 01 47 005 012 NA 84 021 01 7 227 56 12 26 039 003 016 94 2 012 1
22 Cabbage green raw NA NA 033 004 06 03 48 008 014 NA 45 036 01 7 288 56 14 37 052 004 026 75 1 018 1
23 Cabbage green boiled 53 NA 015 005 03 03 45 027 007 NA 40 021 lt01 5 187 54 9 29 040 003 016 79 NA 012 1
24 Cauliflower raw lt4 NA 006 009 06 04 56 009 014 NA 55 104 17 7 252 17 12 37 042 003 029 73 NA 013 1
25 Cauliflower boiled lt4 NA 009 003 04 05 30 011 015 NA 48 047 12 7 215 19 12 45 045 003 024 54 NA 014 1
21
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
26 Beans green raw 42 NA 012 009 08 04 8 044 006 NA 58 011 10 lt05 286 52 25 38 104 006 038 69 2 031 1
27 Beans green boiled 24 NA 008 008 07 04 6 NA 002 NA 58 012 07 lt05 304 61 28 44 106 012 038 54 NA 037 1
28 Pak choi steamed 55 NA 007 004 05 03 15 040 004 NA 80 014 10 39 287 73 16 47 096 006 040 129 1 027 04
29 Tomatoes (standard) raw
58 NA 004 001 06 01 22 052 006 NA 23 029 14 2 223 8 8 22 024 003 010 84 2 012 lt05
30
Tomatoes (standard) grilled flesh and seeds only
59 NA 005 001 06 01 30 089 015 NA 14 019 13 2 209 10 9 21 026 004 010 93 NA 014 lt05
31 Tomatoes cherry raw 80 NA 005 002 04 01 15 089 006 NA 24 019 18 4 274 10 12 31 034 005 016 95 2 012 lt05
32 Lettuce average raw 10 NA 014 005 05 01 1 064 002 NA 60 019 07 9 222 24 9 22 013 003 022 78 1 014 lt05
33 Spinach baby raw 260 NA 009 018 10 07 29 048 012 NA 161 028 01 30 682 119 80 44 189 016 090 112 4 086 5
34 Rocket raw 190 NA 019 018 07 09 20 022 008 NA 88 029 13 30 326 216 28 44 126 019 040 93 5 041 2
35 Cucumber flesh and skin raw
12 NA 003 002 02 01 2 004 001 NA 14 032 08 4 156 21 10 23 030 003 010 67 3 009 lt05
36 Peppers red raw 97 NA 007 006 05 01 126 095 023 NA 75 027 33 1 216 7 11 23 039 005 019 48 3 012 lt05
37 Peppers red boiled 103 NA 005 005 05 01 89 103 020 NA 26 016 15 lt05 159 7 10 20 035 005 019 29 NA 012 lt05
38 Pepper yellow raw 22 NA 011 002 04 01 121 064 016 NA 30 035 39 1 189 7 10 21 048 005 018 64 NA 011 lt05
39 Bananas raw flesh only
4 NA 015 004 07 02 9 016 031 NA 14 035 25 lt05 330 6 27 23 027 010 018 109 3 036 lt05
22
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
40 Apples eating raw flesh and skin
2 NA 004 004 01 lt01 6 009 007 NA lt5 010 11 1 100 5 4 8 009 003 lt006 44 4 004 lt05
41
Apples cooking stewed flesh only
lt4 NA 002 003 02 01 12 011 005 NA lt5 011 10 1 87 3 3 7 010 003 lt006 73 4 002 lt05
42 Pears raw flesh and skin 2 NA 003 004 02 01 3 012 004 NA 6 008 03 1 105 7 5 9 014 005 009 64 1 005 lt05
43 Grapes green raw lt4 NA 004 001 02 01 2 018 004 NA 6 014 02 1 217 84 63 19 021 007 lt006 44 1 006 lt05
44 Grapes red raw 2 NA 009 001 02 01 3 020 004 NA 6 012 02 1 213 11 7 18 024 010 lt006 63 NA 006 lt05
45 Strawberries raw lt4 NA 002 002 06 01 57 039 003 NA 61 037 12 1 170 17 12 26 025 003 011 62 1 031 lt05
46 Blueberries raw 2 NA 004 004 03 02 6 094 001 NA 8 020 15 2 66 10 5 16 055 006 010 53 2 069 lt05
47
Citrus fruit softeasy peelers flesh only
18 NA 017 003 04 01 42 021 006 NA 19 015 14 1 128 25 9 15 009 004 lt006 55 1 002 lt05
48 Oranges flesh only 9 NA 022 003 05 01 52 035 005 NA 33 027 10 1 122 24 8 16 011 003 lt006 73 1 002 lt05
49 Melon yellow flesh flesh only
1 NA 007 001 04 01 80 007 007 NA 13 024 26 11 180 6 6 6 018 002 010 97 lt07 002 lt05
50 Peas frozen raw 44 NA 060 008 23 08 22 011 012 NA 50 011 05 4 171 36 26 86 175 013 078 59 NA 035 lt05
51 Peas frozen microwaved NA NA 059 008 22 08 17 014 011 NA 60 010 04 4 179 36 27 91 175 014 082 73 NA 035 lt05
52
Sweetcorn canned in water drained
7 NA 026 006 19 04 24 063 013 NA 45 012 11 1 158 3 16 52 034 004 037 84 lt07 010 lt05
23
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
53
Tomatoes canned whole contents
55 NA 013 004 10 01 11 136 012 NA 11 011 14 5 212 11 10 17 057 007 010 74 NA 009 lt05
54 Tomato puree 292 NA 098 012 36 04 43 522 028 NA 39 011 63 49 1257 45 57 94 145 041 056 297 NA 034 1
55 Baked beans in tomato sauce
4 NA 021 003 07 10 NA 035 013 NA 29 011 25 261 272 42 30 88 142 024 062 471 lt07 033 3
56
Potato products shaped frozen baked
NA NA 019 002 08 05 44 270 010 NA 17 029 08 254 423 29 22 55 074 013 041 423 NA 016 lt05
57
Orange juice chilled (premium and from concentrate)
7 NA 028 002 04 lt01 40 015 006 NA 22 015 07 1 158 8 9 15 007 003 lt006 65 NA 002 lt05
58
Orange juice from concentrate ambient
NA NA 033 002 04 01 31 NA 004 NA 32 019 07 3 164 12 10 16 007 003 007 70 1 003 lt05
59
Apple juice clear from concentrate ambient and chilled
NA NA 005 002 02 lt01 26 lt001 005 NA 1 005 09 3 89 6 4 6 006 001 lt006 64 NA 003 lt05
Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed
lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo
^ = Energy values and available carbohydrate have not been calculated because available carbohydrate may include small quantities of oligosaccharides that were not analysed in this sample + = Available carbohydrate calculated on the assumption that starch is not present = 60 of nitrogen in mushrooms is non-protein nitrogen (Calculated as total nitrogen ndash non-protein nitrogen) X 625
24
Nutrient analysis of fruit and vegetables
Annex D Analytical methods used
Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g
Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g
Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g
Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g
Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
25
Nutrient analysis of fruit and vegetables
Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g
Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion
Exchange Chromatography with Pulsed Amperometric Detection In-house method
LOQ 01 g100g
Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g
Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g
Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited
Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited
26
Nutrient analysis of fruit and vegetables
Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited
Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited
Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited
Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60
Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited
The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid
Vitamin C Vitamin C is determined by HPLC using fluorescence detection
Oil Soluble Vitamins Vitamins A E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on
bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol
bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene
27
Nutrient analysis of fruit and vegetables
bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols
The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below
α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001
Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows
All-trans retinol + (07513-cis retinol) + ( β-carotene6) + (other active carotenoids12)
UKAS accredited
Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications
28
Nutrient analysis of fruit and vegetables
References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 March 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 March 2013)
29
Nutrient analysis of fruit and vegetables
Annex A Details of composite samples analysed
Sample Number
Sample Name
1 Potatoes old raw flesh only
2 Potatoes old boiled flesh only
3 Potatoes old baked flesh and skin
4 Potatoes old roasted flesh only
5 Potatoes old potato wedges with skin dipped in sunflower oil baked
6 Potatoes old microwaved flesh and skin
7 Potatoes new boiled flesh and skin
8 Carrots old raw
9 Carrots old boiled
10 Carrots old microwaved
11 Onions raw
12 Onions boiled
13 Onions fried
14 Broccoli (Calabrese) raw
15 Broccoli (Calabrese) boiled
16 Broccoli (Calabrese) steamed
17 Mushrooms raw
18 Mushrooms stewed
19 Mushrooms cooked in sunflower oil
20 Sweetcorn kernels boiled lsquoon the cobrsquo
11
Nutrient analysis of fruit and vegetables
21 Cabbage white raw
22 Cabbage green raw
23 Cabbage green boiled
24 Cauliflower raw
25 Cauliflower boiled
26 Beans green raw
27 Beans green boiled
28 Pak choi steamed
29 Tomatoes (standard)raw
30 Tomatoes (standard) grilled flesh and seeds only
31 Tomatoes cherry raw
32 Lettuce average raw
33 Spinach baby raw
34 Rocket raw
35 Cucumber flesh and skin raw
36 Pepper red raw
37 Pepper red boiled
38 Pepper yellow raw
39 Bananas raw flesh only
40 Apples eating raw flesh and skin
41 Apples cooking stewed flesh only
42 Pears raw flesh and skin
43 Grapes green raw
44 Grapes red raw
12
Nutrient analysis of fruit and vegetables
45 Strawberries raw
46 Blueberries raw
47 Citrus fruit softeasy peelers flesh only
48 Oranges flesh only
49 Melon yellow flesh flesh only
50 Peas frozen raw
51 Peas frozen microwaved
52 Sweetcorn canned in water drained
53 Tomatoes canned whole contents
54 Tomato puree
55 Baked beans in tomato sauce
56 Potato products shaped frozen baked
57 Orange juice chilled (premium and from concentrate)
58 Orange juice from concentrate ambient
59 Apple juice clear from concentrate ambient and chilled
13
Nutrient analysis of fruit and vegetables
Annex B List of nutrients analysed
Proximates
Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content
Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)
Sterols Cholesterol
Carbohydrate
(All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose Oligosaccharides
Fibre As non-starch polysaccharide ie Englyst method and AOAC method
Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium
Water soluble vitamins
Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C
Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids
Lutein lycopene zeaxanthin
Vitamin D Vitamin D3 25-OH vitamin D
Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol
Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of fruit and vegetables as a dietary source of each nutrient
14
Nutrient analysis of fruit and vegetables
Annex C Analytical data Macronutrients
Com
posi
te s
ampl
e nu
mbe
r
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
1 Potatoes old raw flesh only 781 19 01 09 196 82 349 08 20 187 09 05 04 lt01 lt01 lt01 NA 003 001 lt001 001 001 lt001 NA
2 Potatoes old boiled flesh only
789 18 01 08 175 74 315 10 16 167 08 03 03 02 lt01 lt01 NA NA NA NA NA NA NA NA
3 Potatoes old baked flesh and skin
710 25 02 13 226 97 413 14 26 212 14 06 05 03 lt01 lt01 NA NA NA NA NA NA NA NA
4 Potatoes old roasted flesh only
649 NA 57 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
626 NA 38 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
732 26 01 14 215 92 392 14 27 194 21 09 08 04 lt01 lt01 NA NA NA NA NA NA NA NA
7 Potatoes new boiled flesh and skin
815 18 06 11 149 68 291 09 18 138 11 05 04 02 lt01 lt01 NA NA NA NA NA NA NA NA
8 Carrots old raw 890 05 04 06 77 34 146 21 39 01 72 11 11 50 lt01 lt01 03 010 011 001 007 008 lt001 NA
9 Carrots old boiled 900 05 05 05 NA^ NA^ NA^ 21 28 03 55 09 07 39 lt01 lt01 NA NA NA NA NA NA NA NA
10 Carrots old microwaved 875 06 02 07 NA^ NA^ NA^ 22 28 lt01 72 11 11 50 lt01 lt01 NA NA NA NA NA NA NA NA
11 Onions raw 891 10 01 04 80+ 35 150 11 22 NA 62 23 18 21 lt01 lt01 18 NA NA NA NA NA NA NA
15
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
12 Onions boiled 925 07 03 lt01 NA^ NA^ NA^ 13 23 NA 42 16 12 14 lt01 lt01 NA NA NA NA NA NA NA NA 13 Onions fried 799 12 53 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw 882 43 06 06 32 34 146 25 40 06 19 07 12 lt01 lt01 lt01 07 015 006 017 008 025 lt001 NA
15 Broccoli (calabrese) boiled
908 33 05 05 NA^ NA^ NA^ 23 28 07 16 08 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
16 Broccoli (calabrese) steamed
884 41 05 10 NA^ NA^ NA^ 26 38 08 20 08 09 03 lt01 lt01 NA NA NA NA NA NA NA NA
17 Mushrooms raw 929 10 02 07 03 7 29 12 07 lt01 03 lt01 03 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
18 Mushrooms stewed 931 14 03 06 01 9 37 20 26 01 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
19 Mushrooms cooked in sunflower oil
791 NA 110 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20 Sweetcorn kernels boiled on the cob
760 36 19 08 95 67 284 26 51 68 25 24 01 lt01 lt01 lt01 02 NA NA NA NA NA NA NA
21 Cabbage white raw 901 12 01 07 48 24 101 20 30 lt01 48 24 21 03 lt01 lt01 NA NA NA NA NA NA NA NA
22 Cabbage green raw 884 24 02 08 41 27 114 27 41 lt01 41 20 18 03 lt01 lt01 NA NA NA NA NA NA NA NA
23 Cabbage green boiled 919 15 02 05 23 17 70 26 22 lt01 23 10 09 04 lt01 lt01 NA NA NA NA NA NA NA NA
24 Cauliflower raw 911 25 04 07 44 30 128 18 18 02 29 12 13 04 lt01 lt01 13 NA NA NA NA NA NA NA
25 Cauliflower boiled 923 19 09 06 NA^ NA^ NA^ 16 19 lt01 24 09 10 05 lt01 lt01 NA NA NA NA NA NA NA NA
26 Beans green raw 913 21 04 07 31 24 102 25 34 10 22 08 14 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
27 Beans green boiled 896 21 03 08 40 26 108 25 41 09 30 13 12 05 lt01 lt01 NA NA NA NA NA NA NA NA
28 Pak choi steamed 948 15 01 07 19 14 58 NA 20 04 15 08 06 01 lt01 lt01 NA NA NA NA NA NA NA NA
16
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
29 Tomatoes (standard) raw 946 05 01 04 30 14 61 10 10 lt01 30 14 16 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
30
Tomatoes (standard) grilled flesh and seeds only
933 06 02 06 34+ 17 72 10 lt05 NA 34 16 18 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
31 Tomatoes cherry raw 914 11 05 09 36+ 22 94 12 13 NA 36 16 20 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
32 Lettuce average raw 961 12 01 04 14+ 11 48 13 15 NA 14 06 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
33 Spinach baby raw 935 26 06 20 02 16 69 12 10 02 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
34 Rocket raw 931 36 04 15 lt01+ 18 74 13 17 NA lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
35 Cucumber flesh and skin raw
965 10 06 04 12 14 60 07 07 lt01 12 05 07 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
36 Peppers red raw 929 08 02 08 NA^ NA^ NA^ 10 22 lt01 42 20 22 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
37 Peppers red boiled 933 08 01 05 NA^ NA^ NA^ 08 24 lt01 33 12 19 02 lt01 lt01 NA NA NA NA NA NA NA NA
38 Pepper yellow raw 928 08 02 06 NA^ NA^ NA^ NA NA NA 44 18 26 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
39 Bananas raw flesh only 750 12 01 11 203 81 348 08 14 22 181 79 75 27 lt01 lt01 NA NA NA NA NA NA NA NA
40 Apples eating raw flesh and skin
862 06 05 02 116+ 51 215 13 12 NA 116 21 67 28 lt01 lt01 NA NA NA NA NA NA NA NA
41
Apples cooking stewed flesh only
873 02 03 02 97+ 40 169 13 17 NA 97 21 59 17 lt01 lt01 NA NA NA NA NA NA NA NA
42 Pears raw flesh and skin 852 03 01 02 109+ 43 182 16 27 NA 109 31 66 12 lt01 lt01 NA NA NA NA NA NA NA NA
43 Grapes green raw 827 07 02 05 152+ 62 263 07 12 NA 152 73 79 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
44 Grapes red raw 811 06 01 05 170+ 67 286 06 13 NA 170 77 93 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
45 Strawberries raw 916 06 05 04 61+ 30 126 10 38 NA 61 30 31 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
17
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
46 Blueberries raw 857 09 02 02 91 40 169 15 15 lt01 91 39 52 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
47
Citrus fruit softeasy peelers flesh only
858 07 02 04 96+ 41 173 12 15 NA 96 16 19 61 lt01 lt01 NA NA NA NA NA NA NA NA
48 Oranges flesh only 870 08 02 04 82+ 36 152 17 12 NA 82 20 22 40 lt01 lt01 NA NA NA NA NA NA NA NA
49 Melon yellow flesh flesh only 910 05 01 07 68+ 29 122 04 07 NA 68 17 25 26 lt01 lt01 NA NA NA NA NA NA NA NA
50 Peas frozen raw 789 53 07 05 107 68 288 39 53 51 57 lt01 lt01 57 lt01 lt01 lt01 013 007 006 031 036 lt001 NA
51 Peas frozen microwaved 776 57 09 06 108 71 303 45 56 42 66 lt01 lt01 66 lt01 lt01 NA NA NA NA NA NA NA NA
52 Sweetcorn canned in water drained
787 26 17 05 NA^ NA^ NA^ 25 31 62 75 03 01 71 lt01 lt01 NA NA NA NA NA NA NA NA
53 Tomatoes canned whole contents
929 11 01 07 38 19 80 07 08 lt01 38 19 19 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
54 Tomato puree 725 44 02 47 129 67 287 30 47 lt01 129 55 74 lt01 lt01 lt01 NA 004 002 002 005 007 lt001 NA
55 Baked beans in tomato sauce 728 50 05 17 150 81 343 38 49 102 48 06 08 34 lt01 lt01 lt01 009 006 015 013 027 lt001 NA
56
Potato products shaped frozen baked
554 25 83 16 281 190 799 28 27 277 04 02 lt01 02 lt01 lt01 NA 089 330 018 347 365 002 NA
57
Orange juice chilled (premium and from concentrate)
877 09 lt01 05 86+ 36 153 02 lt05 NA 86 20 24 42 lt01 lt01 NA NA NA NA NA NA NA NA
58
Orange juice from concentrate ambient
894 06 lt01 03 85+ 34 146 02 lt05 NA 85 20 24 41 lt01 lt01 NA NA NA NA NA NA NA NA
18
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
59
Apple juice clear from concentrate ambient and chilled
866 01 lt01 02 97+ 37 157 NA NA NA 97 24 55 18 lt01 lt01 NA NA NA NA NA NA NA NA
19
Nutrient analysis of fruit and vegetables
Micronutrients C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
umm
illig
ram
s10
0g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
1 Potatoes old raw flesh only
lt4 NA 020 001 03 04 14 001 014 NA 13 044 03 2 443 7 21 34 032 006 028 83 1 014 lt05
2 Potatoes old boiled flesh only
NA NA 021 lt001 05 04 9 001 006 NA 18 043 03 1 365 6 18 31 034 006 024 74 NA 012 lt05
3 Potatoes old baked flesh and skin
NA NA 020 002 09 04 6 005 011 NA 18 046 03 2 600 11 27 45 063 009 038 114 NA 018 lt05
4 Potatoes old roasted flesh only
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
NA NA 023 001 08 04 5 013 014 NA 33 048 03 2 585 13 27 43 075 009 036 121 NA 018 lt05
7 Potatoes new boiled flesh and skin
NA NA 013 001 07 04 7 011 013 NA 21 051 03 3 377 11 18 44 061 008 023 88 lt07 012 lt05
8 Carrots old raw 1961 NA 013 001 02 02 2 009 006 NA 8 027 03 27 178 26 7 16 023 003 011 122 lt07 007 lt05
9 Carrots old boiled 1850 NA 009 002 02 02 3 NA 004 NA 8 023 03 29 166 31 8 17 034 004 013 84 NA 009 lt05
10 Carrots old microwaved 1887 NA 014 002 03 01 3 NA 006 NA 17 037 03 44 267 36 11 23 025 005 015 130 NA 011 lt05
11 Onions raw NA NA 011 002 03 03 3 029 010 NA 11 004 10 3 138 30 8 23 030 004 014 54 2 010 lt05
20
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
12 Onions boiled NA NA 003 lt001 03 02 4 NA 007 NA 8 006 07 2 105 25 7 23 029 005 016 49 NA 011 lt05
13 Onions fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw
97 NA 015 012 08 09 79 172 013 NA 95 061 41 9 397 48 22 81 106 008 070 73 2 028 1
15 Broccoli (calabrese) boiled
100 NA 004 006 05 09 44 167 011 NA 34 028 35 6 212 35 14 59 060 005 040 50 NA 020 1
16 Broccoli (calabrese) steamed
61 NA 029 015 08 08 60 184 013 NA 72 058 38 7 373 44 21 74 075 008 061 70 NA 025 1
17 Mushrooms raw NA NA 013 027 25 050 1 001 010 NA 40 238 117 4 378 3 10 94 021 028 056 125 2 005 17
18 Mushrooms stewed NA NA 009 026 18 08 lt05 NA 006 NA 15 129 109 3 216 3 8 75 032 035 092 93 NA 005 16
19 Mushrooms cooked in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20
Sweetcorn kernels boiled on the cob
5 NA 025 008 22 07 4 042 002 NA 24 040 10 lt05 333 4 42 107 065 009 086 63 lt07 032 1
21 Cabbage white raw lt4 NA 023 002 03 01 47 005 012 NA 84 021 01 7 227 56 12 26 039 003 016 94 2 012 1
22 Cabbage green raw NA NA 033 004 06 03 48 008 014 NA 45 036 01 7 288 56 14 37 052 004 026 75 1 018 1
23 Cabbage green boiled 53 NA 015 005 03 03 45 027 007 NA 40 021 lt01 5 187 54 9 29 040 003 016 79 NA 012 1
24 Cauliflower raw lt4 NA 006 009 06 04 56 009 014 NA 55 104 17 7 252 17 12 37 042 003 029 73 NA 013 1
25 Cauliflower boiled lt4 NA 009 003 04 05 30 011 015 NA 48 047 12 7 215 19 12 45 045 003 024 54 NA 014 1
21
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
26 Beans green raw 42 NA 012 009 08 04 8 044 006 NA 58 011 10 lt05 286 52 25 38 104 006 038 69 2 031 1
27 Beans green boiled 24 NA 008 008 07 04 6 NA 002 NA 58 012 07 lt05 304 61 28 44 106 012 038 54 NA 037 1
28 Pak choi steamed 55 NA 007 004 05 03 15 040 004 NA 80 014 10 39 287 73 16 47 096 006 040 129 1 027 04
29 Tomatoes (standard) raw
58 NA 004 001 06 01 22 052 006 NA 23 029 14 2 223 8 8 22 024 003 010 84 2 012 lt05
30
Tomatoes (standard) grilled flesh and seeds only
59 NA 005 001 06 01 30 089 015 NA 14 019 13 2 209 10 9 21 026 004 010 93 NA 014 lt05
31 Tomatoes cherry raw 80 NA 005 002 04 01 15 089 006 NA 24 019 18 4 274 10 12 31 034 005 016 95 2 012 lt05
32 Lettuce average raw 10 NA 014 005 05 01 1 064 002 NA 60 019 07 9 222 24 9 22 013 003 022 78 1 014 lt05
33 Spinach baby raw 260 NA 009 018 10 07 29 048 012 NA 161 028 01 30 682 119 80 44 189 016 090 112 4 086 5
34 Rocket raw 190 NA 019 018 07 09 20 022 008 NA 88 029 13 30 326 216 28 44 126 019 040 93 5 041 2
35 Cucumber flesh and skin raw
12 NA 003 002 02 01 2 004 001 NA 14 032 08 4 156 21 10 23 030 003 010 67 3 009 lt05
36 Peppers red raw 97 NA 007 006 05 01 126 095 023 NA 75 027 33 1 216 7 11 23 039 005 019 48 3 012 lt05
37 Peppers red boiled 103 NA 005 005 05 01 89 103 020 NA 26 016 15 lt05 159 7 10 20 035 005 019 29 NA 012 lt05
38 Pepper yellow raw 22 NA 011 002 04 01 121 064 016 NA 30 035 39 1 189 7 10 21 048 005 018 64 NA 011 lt05
39 Bananas raw flesh only
4 NA 015 004 07 02 9 016 031 NA 14 035 25 lt05 330 6 27 23 027 010 018 109 3 036 lt05
22
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
40 Apples eating raw flesh and skin
2 NA 004 004 01 lt01 6 009 007 NA lt5 010 11 1 100 5 4 8 009 003 lt006 44 4 004 lt05
41
Apples cooking stewed flesh only
lt4 NA 002 003 02 01 12 011 005 NA lt5 011 10 1 87 3 3 7 010 003 lt006 73 4 002 lt05
42 Pears raw flesh and skin 2 NA 003 004 02 01 3 012 004 NA 6 008 03 1 105 7 5 9 014 005 009 64 1 005 lt05
43 Grapes green raw lt4 NA 004 001 02 01 2 018 004 NA 6 014 02 1 217 84 63 19 021 007 lt006 44 1 006 lt05
44 Grapes red raw 2 NA 009 001 02 01 3 020 004 NA 6 012 02 1 213 11 7 18 024 010 lt006 63 NA 006 lt05
45 Strawberries raw lt4 NA 002 002 06 01 57 039 003 NA 61 037 12 1 170 17 12 26 025 003 011 62 1 031 lt05
46 Blueberries raw 2 NA 004 004 03 02 6 094 001 NA 8 020 15 2 66 10 5 16 055 006 010 53 2 069 lt05
47
Citrus fruit softeasy peelers flesh only
18 NA 017 003 04 01 42 021 006 NA 19 015 14 1 128 25 9 15 009 004 lt006 55 1 002 lt05
48 Oranges flesh only 9 NA 022 003 05 01 52 035 005 NA 33 027 10 1 122 24 8 16 011 003 lt006 73 1 002 lt05
49 Melon yellow flesh flesh only
1 NA 007 001 04 01 80 007 007 NA 13 024 26 11 180 6 6 6 018 002 010 97 lt07 002 lt05
50 Peas frozen raw 44 NA 060 008 23 08 22 011 012 NA 50 011 05 4 171 36 26 86 175 013 078 59 NA 035 lt05
51 Peas frozen microwaved NA NA 059 008 22 08 17 014 011 NA 60 010 04 4 179 36 27 91 175 014 082 73 NA 035 lt05
52
Sweetcorn canned in water drained
7 NA 026 006 19 04 24 063 013 NA 45 012 11 1 158 3 16 52 034 004 037 84 lt07 010 lt05
23
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
53
Tomatoes canned whole contents
55 NA 013 004 10 01 11 136 012 NA 11 011 14 5 212 11 10 17 057 007 010 74 NA 009 lt05
54 Tomato puree 292 NA 098 012 36 04 43 522 028 NA 39 011 63 49 1257 45 57 94 145 041 056 297 NA 034 1
55 Baked beans in tomato sauce
4 NA 021 003 07 10 NA 035 013 NA 29 011 25 261 272 42 30 88 142 024 062 471 lt07 033 3
56
Potato products shaped frozen baked
NA NA 019 002 08 05 44 270 010 NA 17 029 08 254 423 29 22 55 074 013 041 423 NA 016 lt05
57
Orange juice chilled (premium and from concentrate)
7 NA 028 002 04 lt01 40 015 006 NA 22 015 07 1 158 8 9 15 007 003 lt006 65 NA 002 lt05
58
Orange juice from concentrate ambient
NA NA 033 002 04 01 31 NA 004 NA 32 019 07 3 164 12 10 16 007 003 007 70 1 003 lt05
59
Apple juice clear from concentrate ambient and chilled
NA NA 005 002 02 lt01 26 lt001 005 NA 1 005 09 3 89 6 4 6 006 001 lt006 64 NA 003 lt05
Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed
lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo
^ = Energy values and available carbohydrate have not been calculated because available carbohydrate may include small quantities of oligosaccharides that were not analysed in this sample + = Available carbohydrate calculated on the assumption that starch is not present = 60 of nitrogen in mushrooms is non-protein nitrogen (Calculated as total nitrogen ndash non-protein nitrogen) X 625
24
Nutrient analysis of fruit and vegetables
Annex D Analytical methods used
Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g
Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g
Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g
Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g
Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
25
Nutrient analysis of fruit and vegetables
Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g
Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion
Exchange Chromatography with Pulsed Amperometric Detection In-house method
LOQ 01 g100g
Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g
Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g
Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited
Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited
26
Nutrient analysis of fruit and vegetables
Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited
Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited
Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited
Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60
Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited
The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid
Vitamin C Vitamin C is determined by HPLC using fluorescence detection
Oil Soluble Vitamins Vitamins A E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on
bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol
bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene
27
Nutrient analysis of fruit and vegetables
bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols
The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below
α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001
Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows
All-trans retinol + (07513-cis retinol) + ( β-carotene6) + (other active carotenoids12)
UKAS accredited
Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications
28
Nutrient analysis of fruit and vegetables
References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 March 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 March 2013)
29
Nutrient analysis of fruit and vegetables
21 Cabbage white raw
22 Cabbage green raw
23 Cabbage green boiled
24 Cauliflower raw
25 Cauliflower boiled
26 Beans green raw
27 Beans green boiled
28 Pak choi steamed
29 Tomatoes (standard)raw
30 Tomatoes (standard) grilled flesh and seeds only
31 Tomatoes cherry raw
32 Lettuce average raw
33 Spinach baby raw
34 Rocket raw
35 Cucumber flesh and skin raw
36 Pepper red raw
37 Pepper red boiled
38 Pepper yellow raw
39 Bananas raw flesh only
40 Apples eating raw flesh and skin
41 Apples cooking stewed flesh only
42 Pears raw flesh and skin
43 Grapes green raw
44 Grapes red raw
12
Nutrient analysis of fruit and vegetables
45 Strawberries raw
46 Blueberries raw
47 Citrus fruit softeasy peelers flesh only
48 Oranges flesh only
49 Melon yellow flesh flesh only
50 Peas frozen raw
51 Peas frozen microwaved
52 Sweetcorn canned in water drained
53 Tomatoes canned whole contents
54 Tomato puree
55 Baked beans in tomato sauce
56 Potato products shaped frozen baked
57 Orange juice chilled (premium and from concentrate)
58 Orange juice from concentrate ambient
59 Apple juice clear from concentrate ambient and chilled
13
Nutrient analysis of fruit and vegetables
Annex B List of nutrients analysed
Proximates
Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content
Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)
Sterols Cholesterol
Carbohydrate
(All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose Oligosaccharides
Fibre As non-starch polysaccharide ie Englyst method and AOAC method
Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium
Water soluble vitamins
Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C
Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids
Lutein lycopene zeaxanthin
Vitamin D Vitamin D3 25-OH vitamin D
Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol
Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of fruit and vegetables as a dietary source of each nutrient
14
Nutrient analysis of fruit and vegetables
Annex C Analytical data Macronutrients
Com
posi
te s
ampl
e nu
mbe
r
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
1 Potatoes old raw flesh only 781 19 01 09 196 82 349 08 20 187 09 05 04 lt01 lt01 lt01 NA 003 001 lt001 001 001 lt001 NA
2 Potatoes old boiled flesh only
789 18 01 08 175 74 315 10 16 167 08 03 03 02 lt01 lt01 NA NA NA NA NA NA NA NA
3 Potatoes old baked flesh and skin
710 25 02 13 226 97 413 14 26 212 14 06 05 03 lt01 lt01 NA NA NA NA NA NA NA NA
4 Potatoes old roasted flesh only
649 NA 57 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
626 NA 38 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
732 26 01 14 215 92 392 14 27 194 21 09 08 04 lt01 lt01 NA NA NA NA NA NA NA NA
7 Potatoes new boiled flesh and skin
815 18 06 11 149 68 291 09 18 138 11 05 04 02 lt01 lt01 NA NA NA NA NA NA NA NA
8 Carrots old raw 890 05 04 06 77 34 146 21 39 01 72 11 11 50 lt01 lt01 03 010 011 001 007 008 lt001 NA
9 Carrots old boiled 900 05 05 05 NA^ NA^ NA^ 21 28 03 55 09 07 39 lt01 lt01 NA NA NA NA NA NA NA NA
10 Carrots old microwaved 875 06 02 07 NA^ NA^ NA^ 22 28 lt01 72 11 11 50 lt01 lt01 NA NA NA NA NA NA NA NA
11 Onions raw 891 10 01 04 80+ 35 150 11 22 NA 62 23 18 21 lt01 lt01 18 NA NA NA NA NA NA NA
15
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
12 Onions boiled 925 07 03 lt01 NA^ NA^ NA^ 13 23 NA 42 16 12 14 lt01 lt01 NA NA NA NA NA NA NA NA 13 Onions fried 799 12 53 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw 882 43 06 06 32 34 146 25 40 06 19 07 12 lt01 lt01 lt01 07 015 006 017 008 025 lt001 NA
15 Broccoli (calabrese) boiled
908 33 05 05 NA^ NA^ NA^ 23 28 07 16 08 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
16 Broccoli (calabrese) steamed
884 41 05 10 NA^ NA^ NA^ 26 38 08 20 08 09 03 lt01 lt01 NA NA NA NA NA NA NA NA
17 Mushrooms raw 929 10 02 07 03 7 29 12 07 lt01 03 lt01 03 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
18 Mushrooms stewed 931 14 03 06 01 9 37 20 26 01 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
19 Mushrooms cooked in sunflower oil
791 NA 110 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20 Sweetcorn kernels boiled on the cob
760 36 19 08 95 67 284 26 51 68 25 24 01 lt01 lt01 lt01 02 NA NA NA NA NA NA NA
21 Cabbage white raw 901 12 01 07 48 24 101 20 30 lt01 48 24 21 03 lt01 lt01 NA NA NA NA NA NA NA NA
22 Cabbage green raw 884 24 02 08 41 27 114 27 41 lt01 41 20 18 03 lt01 lt01 NA NA NA NA NA NA NA NA
23 Cabbage green boiled 919 15 02 05 23 17 70 26 22 lt01 23 10 09 04 lt01 lt01 NA NA NA NA NA NA NA NA
24 Cauliflower raw 911 25 04 07 44 30 128 18 18 02 29 12 13 04 lt01 lt01 13 NA NA NA NA NA NA NA
25 Cauliflower boiled 923 19 09 06 NA^ NA^ NA^ 16 19 lt01 24 09 10 05 lt01 lt01 NA NA NA NA NA NA NA NA
26 Beans green raw 913 21 04 07 31 24 102 25 34 10 22 08 14 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
27 Beans green boiled 896 21 03 08 40 26 108 25 41 09 30 13 12 05 lt01 lt01 NA NA NA NA NA NA NA NA
28 Pak choi steamed 948 15 01 07 19 14 58 NA 20 04 15 08 06 01 lt01 lt01 NA NA NA NA NA NA NA NA
16
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
29 Tomatoes (standard) raw 946 05 01 04 30 14 61 10 10 lt01 30 14 16 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
30
Tomatoes (standard) grilled flesh and seeds only
933 06 02 06 34+ 17 72 10 lt05 NA 34 16 18 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
31 Tomatoes cherry raw 914 11 05 09 36+ 22 94 12 13 NA 36 16 20 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
32 Lettuce average raw 961 12 01 04 14+ 11 48 13 15 NA 14 06 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
33 Spinach baby raw 935 26 06 20 02 16 69 12 10 02 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
34 Rocket raw 931 36 04 15 lt01+ 18 74 13 17 NA lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
35 Cucumber flesh and skin raw
965 10 06 04 12 14 60 07 07 lt01 12 05 07 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
36 Peppers red raw 929 08 02 08 NA^ NA^ NA^ 10 22 lt01 42 20 22 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
37 Peppers red boiled 933 08 01 05 NA^ NA^ NA^ 08 24 lt01 33 12 19 02 lt01 lt01 NA NA NA NA NA NA NA NA
38 Pepper yellow raw 928 08 02 06 NA^ NA^ NA^ NA NA NA 44 18 26 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
39 Bananas raw flesh only 750 12 01 11 203 81 348 08 14 22 181 79 75 27 lt01 lt01 NA NA NA NA NA NA NA NA
40 Apples eating raw flesh and skin
862 06 05 02 116+ 51 215 13 12 NA 116 21 67 28 lt01 lt01 NA NA NA NA NA NA NA NA
41
Apples cooking stewed flesh only
873 02 03 02 97+ 40 169 13 17 NA 97 21 59 17 lt01 lt01 NA NA NA NA NA NA NA NA
42 Pears raw flesh and skin 852 03 01 02 109+ 43 182 16 27 NA 109 31 66 12 lt01 lt01 NA NA NA NA NA NA NA NA
43 Grapes green raw 827 07 02 05 152+ 62 263 07 12 NA 152 73 79 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
44 Grapes red raw 811 06 01 05 170+ 67 286 06 13 NA 170 77 93 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
45 Strawberries raw 916 06 05 04 61+ 30 126 10 38 NA 61 30 31 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
17
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
46 Blueberries raw 857 09 02 02 91 40 169 15 15 lt01 91 39 52 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
47
Citrus fruit softeasy peelers flesh only
858 07 02 04 96+ 41 173 12 15 NA 96 16 19 61 lt01 lt01 NA NA NA NA NA NA NA NA
48 Oranges flesh only 870 08 02 04 82+ 36 152 17 12 NA 82 20 22 40 lt01 lt01 NA NA NA NA NA NA NA NA
49 Melon yellow flesh flesh only 910 05 01 07 68+ 29 122 04 07 NA 68 17 25 26 lt01 lt01 NA NA NA NA NA NA NA NA
50 Peas frozen raw 789 53 07 05 107 68 288 39 53 51 57 lt01 lt01 57 lt01 lt01 lt01 013 007 006 031 036 lt001 NA
51 Peas frozen microwaved 776 57 09 06 108 71 303 45 56 42 66 lt01 lt01 66 lt01 lt01 NA NA NA NA NA NA NA NA
52 Sweetcorn canned in water drained
787 26 17 05 NA^ NA^ NA^ 25 31 62 75 03 01 71 lt01 lt01 NA NA NA NA NA NA NA NA
53 Tomatoes canned whole contents
929 11 01 07 38 19 80 07 08 lt01 38 19 19 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
54 Tomato puree 725 44 02 47 129 67 287 30 47 lt01 129 55 74 lt01 lt01 lt01 NA 004 002 002 005 007 lt001 NA
55 Baked beans in tomato sauce 728 50 05 17 150 81 343 38 49 102 48 06 08 34 lt01 lt01 lt01 009 006 015 013 027 lt001 NA
56
Potato products shaped frozen baked
554 25 83 16 281 190 799 28 27 277 04 02 lt01 02 lt01 lt01 NA 089 330 018 347 365 002 NA
57
Orange juice chilled (premium and from concentrate)
877 09 lt01 05 86+ 36 153 02 lt05 NA 86 20 24 42 lt01 lt01 NA NA NA NA NA NA NA NA
58
Orange juice from concentrate ambient
894 06 lt01 03 85+ 34 146 02 lt05 NA 85 20 24 41 lt01 lt01 NA NA NA NA NA NA NA NA
18
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
59
Apple juice clear from concentrate ambient and chilled
866 01 lt01 02 97+ 37 157 NA NA NA 97 24 55 18 lt01 lt01 NA NA NA NA NA NA NA NA
19
Nutrient analysis of fruit and vegetables
Micronutrients C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
umm
illig
ram
s10
0g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
1 Potatoes old raw flesh only
lt4 NA 020 001 03 04 14 001 014 NA 13 044 03 2 443 7 21 34 032 006 028 83 1 014 lt05
2 Potatoes old boiled flesh only
NA NA 021 lt001 05 04 9 001 006 NA 18 043 03 1 365 6 18 31 034 006 024 74 NA 012 lt05
3 Potatoes old baked flesh and skin
NA NA 020 002 09 04 6 005 011 NA 18 046 03 2 600 11 27 45 063 009 038 114 NA 018 lt05
4 Potatoes old roasted flesh only
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
NA NA 023 001 08 04 5 013 014 NA 33 048 03 2 585 13 27 43 075 009 036 121 NA 018 lt05
7 Potatoes new boiled flesh and skin
NA NA 013 001 07 04 7 011 013 NA 21 051 03 3 377 11 18 44 061 008 023 88 lt07 012 lt05
8 Carrots old raw 1961 NA 013 001 02 02 2 009 006 NA 8 027 03 27 178 26 7 16 023 003 011 122 lt07 007 lt05
9 Carrots old boiled 1850 NA 009 002 02 02 3 NA 004 NA 8 023 03 29 166 31 8 17 034 004 013 84 NA 009 lt05
10 Carrots old microwaved 1887 NA 014 002 03 01 3 NA 006 NA 17 037 03 44 267 36 11 23 025 005 015 130 NA 011 lt05
11 Onions raw NA NA 011 002 03 03 3 029 010 NA 11 004 10 3 138 30 8 23 030 004 014 54 2 010 lt05
20
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
12 Onions boiled NA NA 003 lt001 03 02 4 NA 007 NA 8 006 07 2 105 25 7 23 029 005 016 49 NA 011 lt05
13 Onions fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw
97 NA 015 012 08 09 79 172 013 NA 95 061 41 9 397 48 22 81 106 008 070 73 2 028 1
15 Broccoli (calabrese) boiled
100 NA 004 006 05 09 44 167 011 NA 34 028 35 6 212 35 14 59 060 005 040 50 NA 020 1
16 Broccoli (calabrese) steamed
61 NA 029 015 08 08 60 184 013 NA 72 058 38 7 373 44 21 74 075 008 061 70 NA 025 1
17 Mushrooms raw NA NA 013 027 25 050 1 001 010 NA 40 238 117 4 378 3 10 94 021 028 056 125 2 005 17
18 Mushrooms stewed NA NA 009 026 18 08 lt05 NA 006 NA 15 129 109 3 216 3 8 75 032 035 092 93 NA 005 16
19 Mushrooms cooked in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20
Sweetcorn kernels boiled on the cob
5 NA 025 008 22 07 4 042 002 NA 24 040 10 lt05 333 4 42 107 065 009 086 63 lt07 032 1
21 Cabbage white raw lt4 NA 023 002 03 01 47 005 012 NA 84 021 01 7 227 56 12 26 039 003 016 94 2 012 1
22 Cabbage green raw NA NA 033 004 06 03 48 008 014 NA 45 036 01 7 288 56 14 37 052 004 026 75 1 018 1
23 Cabbage green boiled 53 NA 015 005 03 03 45 027 007 NA 40 021 lt01 5 187 54 9 29 040 003 016 79 NA 012 1
24 Cauliflower raw lt4 NA 006 009 06 04 56 009 014 NA 55 104 17 7 252 17 12 37 042 003 029 73 NA 013 1
25 Cauliflower boiled lt4 NA 009 003 04 05 30 011 015 NA 48 047 12 7 215 19 12 45 045 003 024 54 NA 014 1
21
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
26 Beans green raw 42 NA 012 009 08 04 8 044 006 NA 58 011 10 lt05 286 52 25 38 104 006 038 69 2 031 1
27 Beans green boiled 24 NA 008 008 07 04 6 NA 002 NA 58 012 07 lt05 304 61 28 44 106 012 038 54 NA 037 1
28 Pak choi steamed 55 NA 007 004 05 03 15 040 004 NA 80 014 10 39 287 73 16 47 096 006 040 129 1 027 04
29 Tomatoes (standard) raw
58 NA 004 001 06 01 22 052 006 NA 23 029 14 2 223 8 8 22 024 003 010 84 2 012 lt05
30
Tomatoes (standard) grilled flesh and seeds only
59 NA 005 001 06 01 30 089 015 NA 14 019 13 2 209 10 9 21 026 004 010 93 NA 014 lt05
31 Tomatoes cherry raw 80 NA 005 002 04 01 15 089 006 NA 24 019 18 4 274 10 12 31 034 005 016 95 2 012 lt05
32 Lettuce average raw 10 NA 014 005 05 01 1 064 002 NA 60 019 07 9 222 24 9 22 013 003 022 78 1 014 lt05
33 Spinach baby raw 260 NA 009 018 10 07 29 048 012 NA 161 028 01 30 682 119 80 44 189 016 090 112 4 086 5
34 Rocket raw 190 NA 019 018 07 09 20 022 008 NA 88 029 13 30 326 216 28 44 126 019 040 93 5 041 2
35 Cucumber flesh and skin raw
12 NA 003 002 02 01 2 004 001 NA 14 032 08 4 156 21 10 23 030 003 010 67 3 009 lt05
36 Peppers red raw 97 NA 007 006 05 01 126 095 023 NA 75 027 33 1 216 7 11 23 039 005 019 48 3 012 lt05
37 Peppers red boiled 103 NA 005 005 05 01 89 103 020 NA 26 016 15 lt05 159 7 10 20 035 005 019 29 NA 012 lt05
38 Pepper yellow raw 22 NA 011 002 04 01 121 064 016 NA 30 035 39 1 189 7 10 21 048 005 018 64 NA 011 lt05
39 Bananas raw flesh only
4 NA 015 004 07 02 9 016 031 NA 14 035 25 lt05 330 6 27 23 027 010 018 109 3 036 lt05
22
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
40 Apples eating raw flesh and skin
2 NA 004 004 01 lt01 6 009 007 NA lt5 010 11 1 100 5 4 8 009 003 lt006 44 4 004 lt05
41
Apples cooking stewed flesh only
lt4 NA 002 003 02 01 12 011 005 NA lt5 011 10 1 87 3 3 7 010 003 lt006 73 4 002 lt05
42 Pears raw flesh and skin 2 NA 003 004 02 01 3 012 004 NA 6 008 03 1 105 7 5 9 014 005 009 64 1 005 lt05
43 Grapes green raw lt4 NA 004 001 02 01 2 018 004 NA 6 014 02 1 217 84 63 19 021 007 lt006 44 1 006 lt05
44 Grapes red raw 2 NA 009 001 02 01 3 020 004 NA 6 012 02 1 213 11 7 18 024 010 lt006 63 NA 006 lt05
45 Strawberries raw lt4 NA 002 002 06 01 57 039 003 NA 61 037 12 1 170 17 12 26 025 003 011 62 1 031 lt05
46 Blueberries raw 2 NA 004 004 03 02 6 094 001 NA 8 020 15 2 66 10 5 16 055 006 010 53 2 069 lt05
47
Citrus fruit softeasy peelers flesh only
18 NA 017 003 04 01 42 021 006 NA 19 015 14 1 128 25 9 15 009 004 lt006 55 1 002 lt05
48 Oranges flesh only 9 NA 022 003 05 01 52 035 005 NA 33 027 10 1 122 24 8 16 011 003 lt006 73 1 002 lt05
49 Melon yellow flesh flesh only
1 NA 007 001 04 01 80 007 007 NA 13 024 26 11 180 6 6 6 018 002 010 97 lt07 002 lt05
50 Peas frozen raw 44 NA 060 008 23 08 22 011 012 NA 50 011 05 4 171 36 26 86 175 013 078 59 NA 035 lt05
51 Peas frozen microwaved NA NA 059 008 22 08 17 014 011 NA 60 010 04 4 179 36 27 91 175 014 082 73 NA 035 lt05
52
Sweetcorn canned in water drained
7 NA 026 006 19 04 24 063 013 NA 45 012 11 1 158 3 16 52 034 004 037 84 lt07 010 lt05
23
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
53
Tomatoes canned whole contents
55 NA 013 004 10 01 11 136 012 NA 11 011 14 5 212 11 10 17 057 007 010 74 NA 009 lt05
54 Tomato puree 292 NA 098 012 36 04 43 522 028 NA 39 011 63 49 1257 45 57 94 145 041 056 297 NA 034 1
55 Baked beans in tomato sauce
4 NA 021 003 07 10 NA 035 013 NA 29 011 25 261 272 42 30 88 142 024 062 471 lt07 033 3
56
Potato products shaped frozen baked
NA NA 019 002 08 05 44 270 010 NA 17 029 08 254 423 29 22 55 074 013 041 423 NA 016 lt05
57
Orange juice chilled (premium and from concentrate)
7 NA 028 002 04 lt01 40 015 006 NA 22 015 07 1 158 8 9 15 007 003 lt006 65 NA 002 lt05
58
Orange juice from concentrate ambient
NA NA 033 002 04 01 31 NA 004 NA 32 019 07 3 164 12 10 16 007 003 007 70 1 003 lt05
59
Apple juice clear from concentrate ambient and chilled
NA NA 005 002 02 lt01 26 lt001 005 NA 1 005 09 3 89 6 4 6 006 001 lt006 64 NA 003 lt05
Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed
lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo
^ = Energy values and available carbohydrate have not been calculated because available carbohydrate may include small quantities of oligosaccharides that were not analysed in this sample + = Available carbohydrate calculated on the assumption that starch is not present = 60 of nitrogen in mushrooms is non-protein nitrogen (Calculated as total nitrogen ndash non-protein nitrogen) X 625
24
Nutrient analysis of fruit and vegetables
Annex D Analytical methods used
Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g
Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g
Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g
Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g
Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
25
Nutrient analysis of fruit and vegetables
Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g
Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion
Exchange Chromatography with Pulsed Amperometric Detection In-house method
LOQ 01 g100g
Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g
Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g
Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited
Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited
26
Nutrient analysis of fruit and vegetables
Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited
Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited
Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited
Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60
Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited
The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid
Vitamin C Vitamin C is determined by HPLC using fluorescence detection
Oil Soluble Vitamins Vitamins A E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on
bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol
bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene
27
Nutrient analysis of fruit and vegetables
bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols
The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below
α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001
Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows
All-trans retinol + (07513-cis retinol) + ( β-carotene6) + (other active carotenoids12)
UKAS accredited
Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications
28
Nutrient analysis of fruit and vegetables
References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 March 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 March 2013)
29
Nutrient analysis of fruit and vegetables
45 Strawberries raw
46 Blueberries raw
47 Citrus fruit softeasy peelers flesh only
48 Oranges flesh only
49 Melon yellow flesh flesh only
50 Peas frozen raw
51 Peas frozen microwaved
52 Sweetcorn canned in water drained
53 Tomatoes canned whole contents
54 Tomato puree
55 Baked beans in tomato sauce
56 Potato products shaped frozen baked
57 Orange juice chilled (premium and from concentrate)
58 Orange juice from concentrate ambient
59 Apple juice clear from concentrate ambient and chilled
13
Nutrient analysis of fruit and vegetables
Annex B List of nutrients analysed
Proximates
Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content
Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)
Sterols Cholesterol
Carbohydrate
(All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose Oligosaccharides
Fibre As non-starch polysaccharide ie Englyst method and AOAC method
Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium
Water soluble vitamins
Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C
Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids
Lutein lycopene zeaxanthin
Vitamin D Vitamin D3 25-OH vitamin D
Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol
Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of fruit and vegetables as a dietary source of each nutrient
14
Nutrient analysis of fruit and vegetables
Annex C Analytical data Macronutrients
Com
posi
te s
ampl
e nu
mbe
r
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
1 Potatoes old raw flesh only 781 19 01 09 196 82 349 08 20 187 09 05 04 lt01 lt01 lt01 NA 003 001 lt001 001 001 lt001 NA
2 Potatoes old boiled flesh only
789 18 01 08 175 74 315 10 16 167 08 03 03 02 lt01 lt01 NA NA NA NA NA NA NA NA
3 Potatoes old baked flesh and skin
710 25 02 13 226 97 413 14 26 212 14 06 05 03 lt01 lt01 NA NA NA NA NA NA NA NA
4 Potatoes old roasted flesh only
649 NA 57 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
626 NA 38 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
732 26 01 14 215 92 392 14 27 194 21 09 08 04 lt01 lt01 NA NA NA NA NA NA NA NA
7 Potatoes new boiled flesh and skin
815 18 06 11 149 68 291 09 18 138 11 05 04 02 lt01 lt01 NA NA NA NA NA NA NA NA
8 Carrots old raw 890 05 04 06 77 34 146 21 39 01 72 11 11 50 lt01 lt01 03 010 011 001 007 008 lt001 NA
9 Carrots old boiled 900 05 05 05 NA^ NA^ NA^ 21 28 03 55 09 07 39 lt01 lt01 NA NA NA NA NA NA NA NA
10 Carrots old microwaved 875 06 02 07 NA^ NA^ NA^ 22 28 lt01 72 11 11 50 lt01 lt01 NA NA NA NA NA NA NA NA
11 Onions raw 891 10 01 04 80+ 35 150 11 22 NA 62 23 18 21 lt01 lt01 18 NA NA NA NA NA NA NA
15
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
12 Onions boiled 925 07 03 lt01 NA^ NA^ NA^ 13 23 NA 42 16 12 14 lt01 lt01 NA NA NA NA NA NA NA NA 13 Onions fried 799 12 53 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw 882 43 06 06 32 34 146 25 40 06 19 07 12 lt01 lt01 lt01 07 015 006 017 008 025 lt001 NA
15 Broccoli (calabrese) boiled
908 33 05 05 NA^ NA^ NA^ 23 28 07 16 08 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
16 Broccoli (calabrese) steamed
884 41 05 10 NA^ NA^ NA^ 26 38 08 20 08 09 03 lt01 lt01 NA NA NA NA NA NA NA NA
17 Mushrooms raw 929 10 02 07 03 7 29 12 07 lt01 03 lt01 03 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
18 Mushrooms stewed 931 14 03 06 01 9 37 20 26 01 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
19 Mushrooms cooked in sunflower oil
791 NA 110 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20 Sweetcorn kernels boiled on the cob
760 36 19 08 95 67 284 26 51 68 25 24 01 lt01 lt01 lt01 02 NA NA NA NA NA NA NA
21 Cabbage white raw 901 12 01 07 48 24 101 20 30 lt01 48 24 21 03 lt01 lt01 NA NA NA NA NA NA NA NA
22 Cabbage green raw 884 24 02 08 41 27 114 27 41 lt01 41 20 18 03 lt01 lt01 NA NA NA NA NA NA NA NA
23 Cabbage green boiled 919 15 02 05 23 17 70 26 22 lt01 23 10 09 04 lt01 lt01 NA NA NA NA NA NA NA NA
24 Cauliflower raw 911 25 04 07 44 30 128 18 18 02 29 12 13 04 lt01 lt01 13 NA NA NA NA NA NA NA
25 Cauliflower boiled 923 19 09 06 NA^ NA^ NA^ 16 19 lt01 24 09 10 05 lt01 lt01 NA NA NA NA NA NA NA NA
26 Beans green raw 913 21 04 07 31 24 102 25 34 10 22 08 14 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
27 Beans green boiled 896 21 03 08 40 26 108 25 41 09 30 13 12 05 lt01 lt01 NA NA NA NA NA NA NA NA
28 Pak choi steamed 948 15 01 07 19 14 58 NA 20 04 15 08 06 01 lt01 lt01 NA NA NA NA NA NA NA NA
16
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
29 Tomatoes (standard) raw 946 05 01 04 30 14 61 10 10 lt01 30 14 16 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
30
Tomatoes (standard) grilled flesh and seeds only
933 06 02 06 34+ 17 72 10 lt05 NA 34 16 18 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
31 Tomatoes cherry raw 914 11 05 09 36+ 22 94 12 13 NA 36 16 20 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
32 Lettuce average raw 961 12 01 04 14+ 11 48 13 15 NA 14 06 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
33 Spinach baby raw 935 26 06 20 02 16 69 12 10 02 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
34 Rocket raw 931 36 04 15 lt01+ 18 74 13 17 NA lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
35 Cucumber flesh and skin raw
965 10 06 04 12 14 60 07 07 lt01 12 05 07 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
36 Peppers red raw 929 08 02 08 NA^ NA^ NA^ 10 22 lt01 42 20 22 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
37 Peppers red boiled 933 08 01 05 NA^ NA^ NA^ 08 24 lt01 33 12 19 02 lt01 lt01 NA NA NA NA NA NA NA NA
38 Pepper yellow raw 928 08 02 06 NA^ NA^ NA^ NA NA NA 44 18 26 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
39 Bananas raw flesh only 750 12 01 11 203 81 348 08 14 22 181 79 75 27 lt01 lt01 NA NA NA NA NA NA NA NA
40 Apples eating raw flesh and skin
862 06 05 02 116+ 51 215 13 12 NA 116 21 67 28 lt01 lt01 NA NA NA NA NA NA NA NA
41
Apples cooking stewed flesh only
873 02 03 02 97+ 40 169 13 17 NA 97 21 59 17 lt01 lt01 NA NA NA NA NA NA NA NA
42 Pears raw flesh and skin 852 03 01 02 109+ 43 182 16 27 NA 109 31 66 12 lt01 lt01 NA NA NA NA NA NA NA NA
43 Grapes green raw 827 07 02 05 152+ 62 263 07 12 NA 152 73 79 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
44 Grapes red raw 811 06 01 05 170+ 67 286 06 13 NA 170 77 93 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
45 Strawberries raw 916 06 05 04 61+ 30 126 10 38 NA 61 30 31 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
17
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
46 Blueberries raw 857 09 02 02 91 40 169 15 15 lt01 91 39 52 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
47
Citrus fruit softeasy peelers flesh only
858 07 02 04 96+ 41 173 12 15 NA 96 16 19 61 lt01 lt01 NA NA NA NA NA NA NA NA
48 Oranges flesh only 870 08 02 04 82+ 36 152 17 12 NA 82 20 22 40 lt01 lt01 NA NA NA NA NA NA NA NA
49 Melon yellow flesh flesh only 910 05 01 07 68+ 29 122 04 07 NA 68 17 25 26 lt01 lt01 NA NA NA NA NA NA NA NA
50 Peas frozen raw 789 53 07 05 107 68 288 39 53 51 57 lt01 lt01 57 lt01 lt01 lt01 013 007 006 031 036 lt001 NA
51 Peas frozen microwaved 776 57 09 06 108 71 303 45 56 42 66 lt01 lt01 66 lt01 lt01 NA NA NA NA NA NA NA NA
52 Sweetcorn canned in water drained
787 26 17 05 NA^ NA^ NA^ 25 31 62 75 03 01 71 lt01 lt01 NA NA NA NA NA NA NA NA
53 Tomatoes canned whole contents
929 11 01 07 38 19 80 07 08 lt01 38 19 19 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
54 Tomato puree 725 44 02 47 129 67 287 30 47 lt01 129 55 74 lt01 lt01 lt01 NA 004 002 002 005 007 lt001 NA
55 Baked beans in tomato sauce 728 50 05 17 150 81 343 38 49 102 48 06 08 34 lt01 lt01 lt01 009 006 015 013 027 lt001 NA
56
Potato products shaped frozen baked
554 25 83 16 281 190 799 28 27 277 04 02 lt01 02 lt01 lt01 NA 089 330 018 347 365 002 NA
57
Orange juice chilled (premium and from concentrate)
877 09 lt01 05 86+ 36 153 02 lt05 NA 86 20 24 42 lt01 lt01 NA NA NA NA NA NA NA NA
58
Orange juice from concentrate ambient
894 06 lt01 03 85+ 34 146 02 lt05 NA 85 20 24 41 lt01 lt01 NA NA NA NA NA NA NA NA
18
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
59
Apple juice clear from concentrate ambient and chilled
866 01 lt01 02 97+ 37 157 NA NA NA 97 24 55 18 lt01 lt01 NA NA NA NA NA NA NA NA
19
Nutrient analysis of fruit and vegetables
Micronutrients C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
umm
illig
ram
s10
0g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
1 Potatoes old raw flesh only
lt4 NA 020 001 03 04 14 001 014 NA 13 044 03 2 443 7 21 34 032 006 028 83 1 014 lt05
2 Potatoes old boiled flesh only
NA NA 021 lt001 05 04 9 001 006 NA 18 043 03 1 365 6 18 31 034 006 024 74 NA 012 lt05
3 Potatoes old baked flesh and skin
NA NA 020 002 09 04 6 005 011 NA 18 046 03 2 600 11 27 45 063 009 038 114 NA 018 lt05
4 Potatoes old roasted flesh only
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
NA NA 023 001 08 04 5 013 014 NA 33 048 03 2 585 13 27 43 075 009 036 121 NA 018 lt05
7 Potatoes new boiled flesh and skin
NA NA 013 001 07 04 7 011 013 NA 21 051 03 3 377 11 18 44 061 008 023 88 lt07 012 lt05
8 Carrots old raw 1961 NA 013 001 02 02 2 009 006 NA 8 027 03 27 178 26 7 16 023 003 011 122 lt07 007 lt05
9 Carrots old boiled 1850 NA 009 002 02 02 3 NA 004 NA 8 023 03 29 166 31 8 17 034 004 013 84 NA 009 lt05
10 Carrots old microwaved 1887 NA 014 002 03 01 3 NA 006 NA 17 037 03 44 267 36 11 23 025 005 015 130 NA 011 lt05
11 Onions raw NA NA 011 002 03 03 3 029 010 NA 11 004 10 3 138 30 8 23 030 004 014 54 2 010 lt05
20
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
12 Onions boiled NA NA 003 lt001 03 02 4 NA 007 NA 8 006 07 2 105 25 7 23 029 005 016 49 NA 011 lt05
13 Onions fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw
97 NA 015 012 08 09 79 172 013 NA 95 061 41 9 397 48 22 81 106 008 070 73 2 028 1
15 Broccoli (calabrese) boiled
100 NA 004 006 05 09 44 167 011 NA 34 028 35 6 212 35 14 59 060 005 040 50 NA 020 1
16 Broccoli (calabrese) steamed
61 NA 029 015 08 08 60 184 013 NA 72 058 38 7 373 44 21 74 075 008 061 70 NA 025 1
17 Mushrooms raw NA NA 013 027 25 050 1 001 010 NA 40 238 117 4 378 3 10 94 021 028 056 125 2 005 17
18 Mushrooms stewed NA NA 009 026 18 08 lt05 NA 006 NA 15 129 109 3 216 3 8 75 032 035 092 93 NA 005 16
19 Mushrooms cooked in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20
Sweetcorn kernels boiled on the cob
5 NA 025 008 22 07 4 042 002 NA 24 040 10 lt05 333 4 42 107 065 009 086 63 lt07 032 1
21 Cabbage white raw lt4 NA 023 002 03 01 47 005 012 NA 84 021 01 7 227 56 12 26 039 003 016 94 2 012 1
22 Cabbage green raw NA NA 033 004 06 03 48 008 014 NA 45 036 01 7 288 56 14 37 052 004 026 75 1 018 1
23 Cabbage green boiled 53 NA 015 005 03 03 45 027 007 NA 40 021 lt01 5 187 54 9 29 040 003 016 79 NA 012 1
24 Cauliflower raw lt4 NA 006 009 06 04 56 009 014 NA 55 104 17 7 252 17 12 37 042 003 029 73 NA 013 1
25 Cauliflower boiled lt4 NA 009 003 04 05 30 011 015 NA 48 047 12 7 215 19 12 45 045 003 024 54 NA 014 1
21
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
26 Beans green raw 42 NA 012 009 08 04 8 044 006 NA 58 011 10 lt05 286 52 25 38 104 006 038 69 2 031 1
27 Beans green boiled 24 NA 008 008 07 04 6 NA 002 NA 58 012 07 lt05 304 61 28 44 106 012 038 54 NA 037 1
28 Pak choi steamed 55 NA 007 004 05 03 15 040 004 NA 80 014 10 39 287 73 16 47 096 006 040 129 1 027 04
29 Tomatoes (standard) raw
58 NA 004 001 06 01 22 052 006 NA 23 029 14 2 223 8 8 22 024 003 010 84 2 012 lt05
30
Tomatoes (standard) grilled flesh and seeds only
59 NA 005 001 06 01 30 089 015 NA 14 019 13 2 209 10 9 21 026 004 010 93 NA 014 lt05
31 Tomatoes cherry raw 80 NA 005 002 04 01 15 089 006 NA 24 019 18 4 274 10 12 31 034 005 016 95 2 012 lt05
32 Lettuce average raw 10 NA 014 005 05 01 1 064 002 NA 60 019 07 9 222 24 9 22 013 003 022 78 1 014 lt05
33 Spinach baby raw 260 NA 009 018 10 07 29 048 012 NA 161 028 01 30 682 119 80 44 189 016 090 112 4 086 5
34 Rocket raw 190 NA 019 018 07 09 20 022 008 NA 88 029 13 30 326 216 28 44 126 019 040 93 5 041 2
35 Cucumber flesh and skin raw
12 NA 003 002 02 01 2 004 001 NA 14 032 08 4 156 21 10 23 030 003 010 67 3 009 lt05
36 Peppers red raw 97 NA 007 006 05 01 126 095 023 NA 75 027 33 1 216 7 11 23 039 005 019 48 3 012 lt05
37 Peppers red boiled 103 NA 005 005 05 01 89 103 020 NA 26 016 15 lt05 159 7 10 20 035 005 019 29 NA 012 lt05
38 Pepper yellow raw 22 NA 011 002 04 01 121 064 016 NA 30 035 39 1 189 7 10 21 048 005 018 64 NA 011 lt05
39 Bananas raw flesh only
4 NA 015 004 07 02 9 016 031 NA 14 035 25 lt05 330 6 27 23 027 010 018 109 3 036 lt05
22
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
40 Apples eating raw flesh and skin
2 NA 004 004 01 lt01 6 009 007 NA lt5 010 11 1 100 5 4 8 009 003 lt006 44 4 004 lt05
41
Apples cooking stewed flesh only
lt4 NA 002 003 02 01 12 011 005 NA lt5 011 10 1 87 3 3 7 010 003 lt006 73 4 002 lt05
42 Pears raw flesh and skin 2 NA 003 004 02 01 3 012 004 NA 6 008 03 1 105 7 5 9 014 005 009 64 1 005 lt05
43 Grapes green raw lt4 NA 004 001 02 01 2 018 004 NA 6 014 02 1 217 84 63 19 021 007 lt006 44 1 006 lt05
44 Grapes red raw 2 NA 009 001 02 01 3 020 004 NA 6 012 02 1 213 11 7 18 024 010 lt006 63 NA 006 lt05
45 Strawberries raw lt4 NA 002 002 06 01 57 039 003 NA 61 037 12 1 170 17 12 26 025 003 011 62 1 031 lt05
46 Blueberries raw 2 NA 004 004 03 02 6 094 001 NA 8 020 15 2 66 10 5 16 055 006 010 53 2 069 lt05
47
Citrus fruit softeasy peelers flesh only
18 NA 017 003 04 01 42 021 006 NA 19 015 14 1 128 25 9 15 009 004 lt006 55 1 002 lt05
48 Oranges flesh only 9 NA 022 003 05 01 52 035 005 NA 33 027 10 1 122 24 8 16 011 003 lt006 73 1 002 lt05
49 Melon yellow flesh flesh only
1 NA 007 001 04 01 80 007 007 NA 13 024 26 11 180 6 6 6 018 002 010 97 lt07 002 lt05
50 Peas frozen raw 44 NA 060 008 23 08 22 011 012 NA 50 011 05 4 171 36 26 86 175 013 078 59 NA 035 lt05
51 Peas frozen microwaved NA NA 059 008 22 08 17 014 011 NA 60 010 04 4 179 36 27 91 175 014 082 73 NA 035 lt05
52
Sweetcorn canned in water drained
7 NA 026 006 19 04 24 063 013 NA 45 012 11 1 158 3 16 52 034 004 037 84 lt07 010 lt05
23
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
53
Tomatoes canned whole contents
55 NA 013 004 10 01 11 136 012 NA 11 011 14 5 212 11 10 17 057 007 010 74 NA 009 lt05
54 Tomato puree 292 NA 098 012 36 04 43 522 028 NA 39 011 63 49 1257 45 57 94 145 041 056 297 NA 034 1
55 Baked beans in tomato sauce
4 NA 021 003 07 10 NA 035 013 NA 29 011 25 261 272 42 30 88 142 024 062 471 lt07 033 3
56
Potato products shaped frozen baked
NA NA 019 002 08 05 44 270 010 NA 17 029 08 254 423 29 22 55 074 013 041 423 NA 016 lt05
57
Orange juice chilled (premium and from concentrate)
7 NA 028 002 04 lt01 40 015 006 NA 22 015 07 1 158 8 9 15 007 003 lt006 65 NA 002 lt05
58
Orange juice from concentrate ambient
NA NA 033 002 04 01 31 NA 004 NA 32 019 07 3 164 12 10 16 007 003 007 70 1 003 lt05
59
Apple juice clear from concentrate ambient and chilled
NA NA 005 002 02 lt01 26 lt001 005 NA 1 005 09 3 89 6 4 6 006 001 lt006 64 NA 003 lt05
Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed
lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo
^ = Energy values and available carbohydrate have not been calculated because available carbohydrate may include small quantities of oligosaccharides that were not analysed in this sample + = Available carbohydrate calculated on the assumption that starch is not present = 60 of nitrogen in mushrooms is non-protein nitrogen (Calculated as total nitrogen ndash non-protein nitrogen) X 625
24
Nutrient analysis of fruit and vegetables
Annex D Analytical methods used
Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g
Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g
Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g
Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g
Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
25
Nutrient analysis of fruit and vegetables
Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g
Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion
Exchange Chromatography with Pulsed Amperometric Detection In-house method
LOQ 01 g100g
Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g
Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g
Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited
Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited
26
Nutrient analysis of fruit and vegetables
Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited
Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited
Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited
Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60
Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited
The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid
Vitamin C Vitamin C is determined by HPLC using fluorescence detection
Oil Soluble Vitamins Vitamins A E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on
bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol
bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene
27
Nutrient analysis of fruit and vegetables
bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols
The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below
α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001
Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows
All-trans retinol + (07513-cis retinol) + ( β-carotene6) + (other active carotenoids12)
UKAS accredited
Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications
28
Nutrient analysis of fruit and vegetables
References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 March 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 March 2013)
29
Nutrient analysis of fruit and vegetables
Annex B List of nutrients analysed
Proximates
Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content
Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)
Sterols Cholesterol
Carbohydrate
(All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose Oligosaccharides
Fibre As non-starch polysaccharide ie Englyst method and AOAC method
Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium
Water soluble vitamins
Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C
Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids
Lutein lycopene zeaxanthin
Vitamin D Vitamin D3 25-OH vitamin D
Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol
Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of fruit and vegetables as a dietary source of each nutrient
14
Nutrient analysis of fruit and vegetables
Annex C Analytical data Macronutrients
Com
posi
te s
ampl
e nu
mbe
r
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
1 Potatoes old raw flesh only 781 19 01 09 196 82 349 08 20 187 09 05 04 lt01 lt01 lt01 NA 003 001 lt001 001 001 lt001 NA
2 Potatoes old boiled flesh only
789 18 01 08 175 74 315 10 16 167 08 03 03 02 lt01 lt01 NA NA NA NA NA NA NA NA
3 Potatoes old baked flesh and skin
710 25 02 13 226 97 413 14 26 212 14 06 05 03 lt01 lt01 NA NA NA NA NA NA NA NA
4 Potatoes old roasted flesh only
649 NA 57 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
626 NA 38 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
732 26 01 14 215 92 392 14 27 194 21 09 08 04 lt01 lt01 NA NA NA NA NA NA NA NA
7 Potatoes new boiled flesh and skin
815 18 06 11 149 68 291 09 18 138 11 05 04 02 lt01 lt01 NA NA NA NA NA NA NA NA
8 Carrots old raw 890 05 04 06 77 34 146 21 39 01 72 11 11 50 lt01 lt01 03 010 011 001 007 008 lt001 NA
9 Carrots old boiled 900 05 05 05 NA^ NA^ NA^ 21 28 03 55 09 07 39 lt01 lt01 NA NA NA NA NA NA NA NA
10 Carrots old microwaved 875 06 02 07 NA^ NA^ NA^ 22 28 lt01 72 11 11 50 lt01 lt01 NA NA NA NA NA NA NA NA
11 Onions raw 891 10 01 04 80+ 35 150 11 22 NA 62 23 18 21 lt01 lt01 18 NA NA NA NA NA NA NA
15
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
12 Onions boiled 925 07 03 lt01 NA^ NA^ NA^ 13 23 NA 42 16 12 14 lt01 lt01 NA NA NA NA NA NA NA NA 13 Onions fried 799 12 53 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw 882 43 06 06 32 34 146 25 40 06 19 07 12 lt01 lt01 lt01 07 015 006 017 008 025 lt001 NA
15 Broccoli (calabrese) boiled
908 33 05 05 NA^ NA^ NA^ 23 28 07 16 08 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
16 Broccoli (calabrese) steamed
884 41 05 10 NA^ NA^ NA^ 26 38 08 20 08 09 03 lt01 lt01 NA NA NA NA NA NA NA NA
17 Mushrooms raw 929 10 02 07 03 7 29 12 07 lt01 03 lt01 03 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
18 Mushrooms stewed 931 14 03 06 01 9 37 20 26 01 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
19 Mushrooms cooked in sunflower oil
791 NA 110 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20 Sweetcorn kernels boiled on the cob
760 36 19 08 95 67 284 26 51 68 25 24 01 lt01 lt01 lt01 02 NA NA NA NA NA NA NA
21 Cabbage white raw 901 12 01 07 48 24 101 20 30 lt01 48 24 21 03 lt01 lt01 NA NA NA NA NA NA NA NA
22 Cabbage green raw 884 24 02 08 41 27 114 27 41 lt01 41 20 18 03 lt01 lt01 NA NA NA NA NA NA NA NA
23 Cabbage green boiled 919 15 02 05 23 17 70 26 22 lt01 23 10 09 04 lt01 lt01 NA NA NA NA NA NA NA NA
24 Cauliflower raw 911 25 04 07 44 30 128 18 18 02 29 12 13 04 lt01 lt01 13 NA NA NA NA NA NA NA
25 Cauliflower boiled 923 19 09 06 NA^ NA^ NA^ 16 19 lt01 24 09 10 05 lt01 lt01 NA NA NA NA NA NA NA NA
26 Beans green raw 913 21 04 07 31 24 102 25 34 10 22 08 14 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
27 Beans green boiled 896 21 03 08 40 26 108 25 41 09 30 13 12 05 lt01 lt01 NA NA NA NA NA NA NA NA
28 Pak choi steamed 948 15 01 07 19 14 58 NA 20 04 15 08 06 01 lt01 lt01 NA NA NA NA NA NA NA NA
16
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
29 Tomatoes (standard) raw 946 05 01 04 30 14 61 10 10 lt01 30 14 16 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
30
Tomatoes (standard) grilled flesh and seeds only
933 06 02 06 34+ 17 72 10 lt05 NA 34 16 18 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
31 Tomatoes cherry raw 914 11 05 09 36+ 22 94 12 13 NA 36 16 20 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
32 Lettuce average raw 961 12 01 04 14+ 11 48 13 15 NA 14 06 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
33 Spinach baby raw 935 26 06 20 02 16 69 12 10 02 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
34 Rocket raw 931 36 04 15 lt01+ 18 74 13 17 NA lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
35 Cucumber flesh and skin raw
965 10 06 04 12 14 60 07 07 lt01 12 05 07 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
36 Peppers red raw 929 08 02 08 NA^ NA^ NA^ 10 22 lt01 42 20 22 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
37 Peppers red boiled 933 08 01 05 NA^ NA^ NA^ 08 24 lt01 33 12 19 02 lt01 lt01 NA NA NA NA NA NA NA NA
38 Pepper yellow raw 928 08 02 06 NA^ NA^ NA^ NA NA NA 44 18 26 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
39 Bananas raw flesh only 750 12 01 11 203 81 348 08 14 22 181 79 75 27 lt01 lt01 NA NA NA NA NA NA NA NA
40 Apples eating raw flesh and skin
862 06 05 02 116+ 51 215 13 12 NA 116 21 67 28 lt01 lt01 NA NA NA NA NA NA NA NA
41
Apples cooking stewed flesh only
873 02 03 02 97+ 40 169 13 17 NA 97 21 59 17 lt01 lt01 NA NA NA NA NA NA NA NA
42 Pears raw flesh and skin 852 03 01 02 109+ 43 182 16 27 NA 109 31 66 12 lt01 lt01 NA NA NA NA NA NA NA NA
43 Grapes green raw 827 07 02 05 152+ 62 263 07 12 NA 152 73 79 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
44 Grapes red raw 811 06 01 05 170+ 67 286 06 13 NA 170 77 93 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
45 Strawberries raw 916 06 05 04 61+ 30 126 10 38 NA 61 30 31 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
17
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
46 Blueberries raw 857 09 02 02 91 40 169 15 15 lt01 91 39 52 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
47
Citrus fruit softeasy peelers flesh only
858 07 02 04 96+ 41 173 12 15 NA 96 16 19 61 lt01 lt01 NA NA NA NA NA NA NA NA
48 Oranges flesh only 870 08 02 04 82+ 36 152 17 12 NA 82 20 22 40 lt01 lt01 NA NA NA NA NA NA NA NA
49 Melon yellow flesh flesh only 910 05 01 07 68+ 29 122 04 07 NA 68 17 25 26 lt01 lt01 NA NA NA NA NA NA NA NA
50 Peas frozen raw 789 53 07 05 107 68 288 39 53 51 57 lt01 lt01 57 lt01 lt01 lt01 013 007 006 031 036 lt001 NA
51 Peas frozen microwaved 776 57 09 06 108 71 303 45 56 42 66 lt01 lt01 66 lt01 lt01 NA NA NA NA NA NA NA NA
52 Sweetcorn canned in water drained
787 26 17 05 NA^ NA^ NA^ 25 31 62 75 03 01 71 lt01 lt01 NA NA NA NA NA NA NA NA
53 Tomatoes canned whole contents
929 11 01 07 38 19 80 07 08 lt01 38 19 19 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
54 Tomato puree 725 44 02 47 129 67 287 30 47 lt01 129 55 74 lt01 lt01 lt01 NA 004 002 002 005 007 lt001 NA
55 Baked beans in tomato sauce 728 50 05 17 150 81 343 38 49 102 48 06 08 34 lt01 lt01 lt01 009 006 015 013 027 lt001 NA
56
Potato products shaped frozen baked
554 25 83 16 281 190 799 28 27 277 04 02 lt01 02 lt01 lt01 NA 089 330 018 347 365 002 NA
57
Orange juice chilled (premium and from concentrate)
877 09 lt01 05 86+ 36 153 02 lt05 NA 86 20 24 42 lt01 lt01 NA NA NA NA NA NA NA NA
58
Orange juice from concentrate ambient
894 06 lt01 03 85+ 34 146 02 lt05 NA 85 20 24 41 lt01 lt01 NA NA NA NA NA NA NA NA
18
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
59
Apple juice clear from concentrate ambient and chilled
866 01 lt01 02 97+ 37 157 NA NA NA 97 24 55 18 lt01 lt01 NA NA NA NA NA NA NA NA
19
Nutrient analysis of fruit and vegetables
Micronutrients C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
umm
illig
ram
s10
0g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
1 Potatoes old raw flesh only
lt4 NA 020 001 03 04 14 001 014 NA 13 044 03 2 443 7 21 34 032 006 028 83 1 014 lt05
2 Potatoes old boiled flesh only
NA NA 021 lt001 05 04 9 001 006 NA 18 043 03 1 365 6 18 31 034 006 024 74 NA 012 lt05
3 Potatoes old baked flesh and skin
NA NA 020 002 09 04 6 005 011 NA 18 046 03 2 600 11 27 45 063 009 038 114 NA 018 lt05
4 Potatoes old roasted flesh only
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
NA NA 023 001 08 04 5 013 014 NA 33 048 03 2 585 13 27 43 075 009 036 121 NA 018 lt05
7 Potatoes new boiled flesh and skin
NA NA 013 001 07 04 7 011 013 NA 21 051 03 3 377 11 18 44 061 008 023 88 lt07 012 lt05
8 Carrots old raw 1961 NA 013 001 02 02 2 009 006 NA 8 027 03 27 178 26 7 16 023 003 011 122 lt07 007 lt05
9 Carrots old boiled 1850 NA 009 002 02 02 3 NA 004 NA 8 023 03 29 166 31 8 17 034 004 013 84 NA 009 lt05
10 Carrots old microwaved 1887 NA 014 002 03 01 3 NA 006 NA 17 037 03 44 267 36 11 23 025 005 015 130 NA 011 lt05
11 Onions raw NA NA 011 002 03 03 3 029 010 NA 11 004 10 3 138 30 8 23 030 004 014 54 2 010 lt05
20
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
12 Onions boiled NA NA 003 lt001 03 02 4 NA 007 NA 8 006 07 2 105 25 7 23 029 005 016 49 NA 011 lt05
13 Onions fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw
97 NA 015 012 08 09 79 172 013 NA 95 061 41 9 397 48 22 81 106 008 070 73 2 028 1
15 Broccoli (calabrese) boiled
100 NA 004 006 05 09 44 167 011 NA 34 028 35 6 212 35 14 59 060 005 040 50 NA 020 1
16 Broccoli (calabrese) steamed
61 NA 029 015 08 08 60 184 013 NA 72 058 38 7 373 44 21 74 075 008 061 70 NA 025 1
17 Mushrooms raw NA NA 013 027 25 050 1 001 010 NA 40 238 117 4 378 3 10 94 021 028 056 125 2 005 17
18 Mushrooms stewed NA NA 009 026 18 08 lt05 NA 006 NA 15 129 109 3 216 3 8 75 032 035 092 93 NA 005 16
19 Mushrooms cooked in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20
Sweetcorn kernels boiled on the cob
5 NA 025 008 22 07 4 042 002 NA 24 040 10 lt05 333 4 42 107 065 009 086 63 lt07 032 1
21 Cabbage white raw lt4 NA 023 002 03 01 47 005 012 NA 84 021 01 7 227 56 12 26 039 003 016 94 2 012 1
22 Cabbage green raw NA NA 033 004 06 03 48 008 014 NA 45 036 01 7 288 56 14 37 052 004 026 75 1 018 1
23 Cabbage green boiled 53 NA 015 005 03 03 45 027 007 NA 40 021 lt01 5 187 54 9 29 040 003 016 79 NA 012 1
24 Cauliflower raw lt4 NA 006 009 06 04 56 009 014 NA 55 104 17 7 252 17 12 37 042 003 029 73 NA 013 1
25 Cauliflower boiled lt4 NA 009 003 04 05 30 011 015 NA 48 047 12 7 215 19 12 45 045 003 024 54 NA 014 1
21
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
26 Beans green raw 42 NA 012 009 08 04 8 044 006 NA 58 011 10 lt05 286 52 25 38 104 006 038 69 2 031 1
27 Beans green boiled 24 NA 008 008 07 04 6 NA 002 NA 58 012 07 lt05 304 61 28 44 106 012 038 54 NA 037 1
28 Pak choi steamed 55 NA 007 004 05 03 15 040 004 NA 80 014 10 39 287 73 16 47 096 006 040 129 1 027 04
29 Tomatoes (standard) raw
58 NA 004 001 06 01 22 052 006 NA 23 029 14 2 223 8 8 22 024 003 010 84 2 012 lt05
30
Tomatoes (standard) grilled flesh and seeds only
59 NA 005 001 06 01 30 089 015 NA 14 019 13 2 209 10 9 21 026 004 010 93 NA 014 lt05
31 Tomatoes cherry raw 80 NA 005 002 04 01 15 089 006 NA 24 019 18 4 274 10 12 31 034 005 016 95 2 012 lt05
32 Lettuce average raw 10 NA 014 005 05 01 1 064 002 NA 60 019 07 9 222 24 9 22 013 003 022 78 1 014 lt05
33 Spinach baby raw 260 NA 009 018 10 07 29 048 012 NA 161 028 01 30 682 119 80 44 189 016 090 112 4 086 5
34 Rocket raw 190 NA 019 018 07 09 20 022 008 NA 88 029 13 30 326 216 28 44 126 019 040 93 5 041 2
35 Cucumber flesh and skin raw
12 NA 003 002 02 01 2 004 001 NA 14 032 08 4 156 21 10 23 030 003 010 67 3 009 lt05
36 Peppers red raw 97 NA 007 006 05 01 126 095 023 NA 75 027 33 1 216 7 11 23 039 005 019 48 3 012 lt05
37 Peppers red boiled 103 NA 005 005 05 01 89 103 020 NA 26 016 15 lt05 159 7 10 20 035 005 019 29 NA 012 lt05
38 Pepper yellow raw 22 NA 011 002 04 01 121 064 016 NA 30 035 39 1 189 7 10 21 048 005 018 64 NA 011 lt05
39 Bananas raw flesh only
4 NA 015 004 07 02 9 016 031 NA 14 035 25 lt05 330 6 27 23 027 010 018 109 3 036 lt05
22
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
40 Apples eating raw flesh and skin
2 NA 004 004 01 lt01 6 009 007 NA lt5 010 11 1 100 5 4 8 009 003 lt006 44 4 004 lt05
41
Apples cooking stewed flesh only
lt4 NA 002 003 02 01 12 011 005 NA lt5 011 10 1 87 3 3 7 010 003 lt006 73 4 002 lt05
42 Pears raw flesh and skin 2 NA 003 004 02 01 3 012 004 NA 6 008 03 1 105 7 5 9 014 005 009 64 1 005 lt05
43 Grapes green raw lt4 NA 004 001 02 01 2 018 004 NA 6 014 02 1 217 84 63 19 021 007 lt006 44 1 006 lt05
44 Grapes red raw 2 NA 009 001 02 01 3 020 004 NA 6 012 02 1 213 11 7 18 024 010 lt006 63 NA 006 lt05
45 Strawberries raw lt4 NA 002 002 06 01 57 039 003 NA 61 037 12 1 170 17 12 26 025 003 011 62 1 031 lt05
46 Blueberries raw 2 NA 004 004 03 02 6 094 001 NA 8 020 15 2 66 10 5 16 055 006 010 53 2 069 lt05
47
Citrus fruit softeasy peelers flesh only
18 NA 017 003 04 01 42 021 006 NA 19 015 14 1 128 25 9 15 009 004 lt006 55 1 002 lt05
48 Oranges flesh only 9 NA 022 003 05 01 52 035 005 NA 33 027 10 1 122 24 8 16 011 003 lt006 73 1 002 lt05
49 Melon yellow flesh flesh only
1 NA 007 001 04 01 80 007 007 NA 13 024 26 11 180 6 6 6 018 002 010 97 lt07 002 lt05
50 Peas frozen raw 44 NA 060 008 23 08 22 011 012 NA 50 011 05 4 171 36 26 86 175 013 078 59 NA 035 lt05
51 Peas frozen microwaved NA NA 059 008 22 08 17 014 011 NA 60 010 04 4 179 36 27 91 175 014 082 73 NA 035 lt05
52
Sweetcorn canned in water drained
7 NA 026 006 19 04 24 063 013 NA 45 012 11 1 158 3 16 52 034 004 037 84 lt07 010 lt05
23
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
53
Tomatoes canned whole contents
55 NA 013 004 10 01 11 136 012 NA 11 011 14 5 212 11 10 17 057 007 010 74 NA 009 lt05
54 Tomato puree 292 NA 098 012 36 04 43 522 028 NA 39 011 63 49 1257 45 57 94 145 041 056 297 NA 034 1
55 Baked beans in tomato sauce
4 NA 021 003 07 10 NA 035 013 NA 29 011 25 261 272 42 30 88 142 024 062 471 lt07 033 3
56
Potato products shaped frozen baked
NA NA 019 002 08 05 44 270 010 NA 17 029 08 254 423 29 22 55 074 013 041 423 NA 016 lt05
57
Orange juice chilled (premium and from concentrate)
7 NA 028 002 04 lt01 40 015 006 NA 22 015 07 1 158 8 9 15 007 003 lt006 65 NA 002 lt05
58
Orange juice from concentrate ambient
NA NA 033 002 04 01 31 NA 004 NA 32 019 07 3 164 12 10 16 007 003 007 70 1 003 lt05
59
Apple juice clear from concentrate ambient and chilled
NA NA 005 002 02 lt01 26 lt001 005 NA 1 005 09 3 89 6 4 6 006 001 lt006 64 NA 003 lt05
Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed
lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo
^ = Energy values and available carbohydrate have not been calculated because available carbohydrate may include small quantities of oligosaccharides that were not analysed in this sample + = Available carbohydrate calculated on the assumption that starch is not present = 60 of nitrogen in mushrooms is non-protein nitrogen (Calculated as total nitrogen ndash non-protein nitrogen) X 625
24
Nutrient analysis of fruit and vegetables
Annex D Analytical methods used
Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g
Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g
Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g
Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g
Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
25
Nutrient analysis of fruit and vegetables
Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g
Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion
Exchange Chromatography with Pulsed Amperometric Detection In-house method
LOQ 01 g100g
Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g
Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g
Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited
Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited
26
Nutrient analysis of fruit and vegetables
Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited
Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited
Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited
Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60
Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited
The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid
Vitamin C Vitamin C is determined by HPLC using fluorescence detection
Oil Soluble Vitamins Vitamins A E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on
bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol
bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene
27
Nutrient analysis of fruit and vegetables
bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols
The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below
α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001
Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows
All-trans retinol + (07513-cis retinol) + ( β-carotene6) + (other active carotenoids12)
UKAS accredited
Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications
28
Nutrient analysis of fruit and vegetables
References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 March 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 March 2013)
29
Nutrient analysis of fruit and vegetables
Annex C Analytical data Macronutrients
Com
posi
te s
ampl
e nu
mbe
r
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
1 Potatoes old raw flesh only 781 19 01 09 196 82 349 08 20 187 09 05 04 lt01 lt01 lt01 NA 003 001 lt001 001 001 lt001 NA
2 Potatoes old boiled flesh only
789 18 01 08 175 74 315 10 16 167 08 03 03 02 lt01 lt01 NA NA NA NA NA NA NA NA
3 Potatoes old baked flesh and skin
710 25 02 13 226 97 413 14 26 212 14 06 05 03 lt01 lt01 NA NA NA NA NA NA NA NA
4 Potatoes old roasted flesh only
649 NA 57 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
626 NA 38 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
732 26 01 14 215 92 392 14 27 194 21 09 08 04 lt01 lt01 NA NA NA NA NA NA NA NA
7 Potatoes new boiled flesh and skin
815 18 06 11 149 68 291 09 18 138 11 05 04 02 lt01 lt01 NA NA NA NA NA NA NA NA
8 Carrots old raw 890 05 04 06 77 34 146 21 39 01 72 11 11 50 lt01 lt01 03 010 011 001 007 008 lt001 NA
9 Carrots old boiled 900 05 05 05 NA^ NA^ NA^ 21 28 03 55 09 07 39 lt01 lt01 NA NA NA NA NA NA NA NA
10 Carrots old microwaved 875 06 02 07 NA^ NA^ NA^ 22 28 lt01 72 11 11 50 lt01 lt01 NA NA NA NA NA NA NA NA
11 Onions raw 891 10 01 04 80+ 35 150 11 22 NA 62 23 18 21 lt01 lt01 18 NA NA NA NA NA NA NA
15
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
12 Onions boiled 925 07 03 lt01 NA^ NA^ NA^ 13 23 NA 42 16 12 14 lt01 lt01 NA NA NA NA NA NA NA NA 13 Onions fried 799 12 53 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw 882 43 06 06 32 34 146 25 40 06 19 07 12 lt01 lt01 lt01 07 015 006 017 008 025 lt001 NA
15 Broccoli (calabrese) boiled
908 33 05 05 NA^ NA^ NA^ 23 28 07 16 08 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
16 Broccoli (calabrese) steamed
884 41 05 10 NA^ NA^ NA^ 26 38 08 20 08 09 03 lt01 lt01 NA NA NA NA NA NA NA NA
17 Mushrooms raw 929 10 02 07 03 7 29 12 07 lt01 03 lt01 03 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
18 Mushrooms stewed 931 14 03 06 01 9 37 20 26 01 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
19 Mushrooms cooked in sunflower oil
791 NA 110 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20 Sweetcorn kernels boiled on the cob
760 36 19 08 95 67 284 26 51 68 25 24 01 lt01 lt01 lt01 02 NA NA NA NA NA NA NA
21 Cabbage white raw 901 12 01 07 48 24 101 20 30 lt01 48 24 21 03 lt01 lt01 NA NA NA NA NA NA NA NA
22 Cabbage green raw 884 24 02 08 41 27 114 27 41 lt01 41 20 18 03 lt01 lt01 NA NA NA NA NA NA NA NA
23 Cabbage green boiled 919 15 02 05 23 17 70 26 22 lt01 23 10 09 04 lt01 lt01 NA NA NA NA NA NA NA NA
24 Cauliflower raw 911 25 04 07 44 30 128 18 18 02 29 12 13 04 lt01 lt01 13 NA NA NA NA NA NA NA
25 Cauliflower boiled 923 19 09 06 NA^ NA^ NA^ 16 19 lt01 24 09 10 05 lt01 lt01 NA NA NA NA NA NA NA NA
26 Beans green raw 913 21 04 07 31 24 102 25 34 10 22 08 14 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
27 Beans green boiled 896 21 03 08 40 26 108 25 41 09 30 13 12 05 lt01 lt01 NA NA NA NA NA NA NA NA
28 Pak choi steamed 948 15 01 07 19 14 58 NA 20 04 15 08 06 01 lt01 lt01 NA NA NA NA NA NA NA NA
16
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
29 Tomatoes (standard) raw 946 05 01 04 30 14 61 10 10 lt01 30 14 16 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
30
Tomatoes (standard) grilled flesh and seeds only
933 06 02 06 34+ 17 72 10 lt05 NA 34 16 18 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
31 Tomatoes cherry raw 914 11 05 09 36+ 22 94 12 13 NA 36 16 20 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
32 Lettuce average raw 961 12 01 04 14+ 11 48 13 15 NA 14 06 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
33 Spinach baby raw 935 26 06 20 02 16 69 12 10 02 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
34 Rocket raw 931 36 04 15 lt01+ 18 74 13 17 NA lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
35 Cucumber flesh and skin raw
965 10 06 04 12 14 60 07 07 lt01 12 05 07 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
36 Peppers red raw 929 08 02 08 NA^ NA^ NA^ 10 22 lt01 42 20 22 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
37 Peppers red boiled 933 08 01 05 NA^ NA^ NA^ 08 24 lt01 33 12 19 02 lt01 lt01 NA NA NA NA NA NA NA NA
38 Pepper yellow raw 928 08 02 06 NA^ NA^ NA^ NA NA NA 44 18 26 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
39 Bananas raw flesh only 750 12 01 11 203 81 348 08 14 22 181 79 75 27 lt01 lt01 NA NA NA NA NA NA NA NA
40 Apples eating raw flesh and skin
862 06 05 02 116+ 51 215 13 12 NA 116 21 67 28 lt01 lt01 NA NA NA NA NA NA NA NA
41
Apples cooking stewed flesh only
873 02 03 02 97+ 40 169 13 17 NA 97 21 59 17 lt01 lt01 NA NA NA NA NA NA NA NA
42 Pears raw flesh and skin 852 03 01 02 109+ 43 182 16 27 NA 109 31 66 12 lt01 lt01 NA NA NA NA NA NA NA NA
43 Grapes green raw 827 07 02 05 152+ 62 263 07 12 NA 152 73 79 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
44 Grapes red raw 811 06 01 05 170+ 67 286 06 13 NA 170 77 93 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
45 Strawberries raw 916 06 05 04 61+ 30 126 10 38 NA 61 30 31 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
17
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
46 Blueberries raw 857 09 02 02 91 40 169 15 15 lt01 91 39 52 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
47
Citrus fruit softeasy peelers flesh only
858 07 02 04 96+ 41 173 12 15 NA 96 16 19 61 lt01 lt01 NA NA NA NA NA NA NA NA
48 Oranges flesh only 870 08 02 04 82+ 36 152 17 12 NA 82 20 22 40 lt01 lt01 NA NA NA NA NA NA NA NA
49 Melon yellow flesh flesh only 910 05 01 07 68+ 29 122 04 07 NA 68 17 25 26 lt01 lt01 NA NA NA NA NA NA NA NA
50 Peas frozen raw 789 53 07 05 107 68 288 39 53 51 57 lt01 lt01 57 lt01 lt01 lt01 013 007 006 031 036 lt001 NA
51 Peas frozen microwaved 776 57 09 06 108 71 303 45 56 42 66 lt01 lt01 66 lt01 lt01 NA NA NA NA NA NA NA NA
52 Sweetcorn canned in water drained
787 26 17 05 NA^ NA^ NA^ 25 31 62 75 03 01 71 lt01 lt01 NA NA NA NA NA NA NA NA
53 Tomatoes canned whole contents
929 11 01 07 38 19 80 07 08 lt01 38 19 19 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
54 Tomato puree 725 44 02 47 129 67 287 30 47 lt01 129 55 74 lt01 lt01 lt01 NA 004 002 002 005 007 lt001 NA
55 Baked beans in tomato sauce 728 50 05 17 150 81 343 38 49 102 48 06 08 34 lt01 lt01 lt01 009 006 015 013 027 lt001 NA
56
Potato products shaped frozen baked
554 25 83 16 281 190 799 28 27 277 04 02 lt01 02 lt01 lt01 NA 089 330 018 347 365 002 NA
57
Orange juice chilled (premium and from concentrate)
877 09 lt01 05 86+ 36 153 02 lt05 NA 86 20 24 42 lt01 lt01 NA NA NA NA NA NA NA NA
58
Orange juice from concentrate ambient
894 06 lt01 03 85+ 34 146 02 lt05 NA 85 20 24 41 lt01 lt01 NA NA NA NA NA NA NA NA
18
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
59
Apple juice clear from concentrate ambient and chilled
866 01 lt01 02 97+ 37 157 NA NA NA 97 24 55 18 lt01 lt01 NA NA NA NA NA NA NA NA
19
Nutrient analysis of fruit and vegetables
Micronutrients C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
umm
illig
ram
s10
0g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
1 Potatoes old raw flesh only
lt4 NA 020 001 03 04 14 001 014 NA 13 044 03 2 443 7 21 34 032 006 028 83 1 014 lt05
2 Potatoes old boiled flesh only
NA NA 021 lt001 05 04 9 001 006 NA 18 043 03 1 365 6 18 31 034 006 024 74 NA 012 lt05
3 Potatoes old baked flesh and skin
NA NA 020 002 09 04 6 005 011 NA 18 046 03 2 600 11 27 45 063 009 038 114 NA 018 lt05
4 Potatoes old roasted flesh only
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
NA NA 023 001 08 04 5 013 014 NA 33 048 03 2 585 13 27 43 075 009 036 121 NA 018 lt05
7 Potatoes new boiled flesh and skin
NA NA 013 001 07 04 7 011 013 NA 21 051 03 3 377 11 18 44 061 008 023 88 lt07 012 lt05
8 Carrots old raw 1961 NA 013 001 02 02 2 009 006 NA 8 027 03 27 178 26 7 16 023 003 011 122 lt07 007 lt05
9 Carrots old boiled 1850 NA 009 002 02 02 3 NA 004 NA 8 023 03 29 166 31 8 17 034 004 013 84 NA 009 lt05
10 Carrots old microwaved 1887 NA 014 002 03 01 3 NA 006 NA 17 037 03 44 267 36 11 23 025 005 015 130 NA 011 lt05
11 Onions raw NA NA 011 002 03 03 3 029 010 NA 11 004 10 3 138 30 8 23 030 004 014 54 2 010 lt05
20
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
12 Onions boiled NA NA 003 lt001 03 02 4 NA 007 NA 8 006 07 2 105 25 7 23 029 005 016 49 NA 011 lt05
13 Onions fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw
97 NA 015 012 08 09 79 172 013 NA 95 061 41 9 397 48 22 81 106 008 070 73 2 028 1
15 Broccoli (calabrese) boiled
100 NA 004 006 05 09 44 167 011 NA 34 028 35 6 212 35 14 59 060 005 040 50 NA 020 1
16 Broccoli (calabrese) steamed
61 NA 029 015 08 08 60 184 013 NA 72 058 38 7 373 44 21 74 075 008 061 70 NA 025 1
17 Mushrooms raw NA NA 013 027 25 050 1 001 010 NA 40 238 117 4 378 3 10 94 021 028 056 125 2 005 17
18 Mushrooms stewed NA NA 009 026 18 08 lt05 NA 006 NA 15 129 109 3 216 3 8 75 032 035 092 93 NA 005 16
19 Mushrooms cooked in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20
Sweetcorn kernels boiled on the cob
5 NA 025 008 22 07 4 042 002 NA 24 040 10 lt05 333 4 42 107 065 009 086 63 lt07 032 1
21 Cabbage white raw lt4 NA 023 002 03 01 47 005 012 NA 84 021 01 7 227 56 12 26 039 003 016 94 2 012 1
22 Cabbage green raw NA NA 033 004 06 03 48 008 014 NA 45 036 01 7 288 56 14 37 052 004 026 75 1 018 1
23 Cabbage green boiled 53 NA 015 005 03 03 45 027 007 NA 40 021 lt01 5 187 54 9 29 040 003 016 79 NA 012 1
24 Cauliflower raw lt4 NA 006 009 06 04 56 009 014 NA 55 104 17 7 252 17 12 37 042 003 029 73 NA 013 1
25 Cauliflower boiled lt4 NA 009 003 04 05 30 011 015 NA 48 047 12 7 215 19 12 45 045 003 024 54 NA 014 1
21
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
26 Beans green raw 42 NA 012 009 08 04 8 044 006 NA 58 011 10 lt05 286 52 25 38 104 006 038 69 2 031 1
27 Beans green boiled 24 NA 008 008 07 04 6 NA 002 NA 58 012 07 lt05 304 61 28 44 106 012 038 54 NA 037 1
28 Pak choi steamed 55 NA 007 004 05 03 15 040 004 NA 80 014 10 39 287 73 16 47 096 006 040 129 1 027 04
29 Tomatoes (standard) raw
58 NA 004 001 06 01 22 052 006 NA 23 029 14 2 223 8 8 22 024 003 010 84 2 012 lt05
30
Tomatoes (standard) grilled flesh and seeds only
59 NA 005 001 06 01 30 089 015 NA 14 019 13 2 209 10 9 21 026 004 010 93 NA 014 lt05
31 Tomatoes cherry raw 80 NA 005 002 04 01 15 089 006 NA 24 019 18 4 274 10 12 31 034 005 016 95 2 012 lt05
32 Lettuce average raw 10 NA 014 005 05 01 1 064 002 NA 60 019 07 9 222 24 9 22 013 003 022 78 1 014 lt05
33 Spinach baby raw 260 NA 009 018 10 07 29 048 012 NA 161 028 01 30 682 119 80 44 189 016 090 112 4 086 5
34 Rocket raw 190 NA 019 018 07 09 20 022 008 NA 88 029 13 30 326 216 28 44 126 019 040 93 5 041 2
35 Cucumber flesh and skin raw
12 NA 003 002 02 01 2 004 001 NA 14 032 08 4 156 21 10 23 030 003 010 67 3 009 lt05
36 Peppers red raw 97 NA 007 006 05 01 126 095 023 NA 75 027 33 1 216 7 11 23 039 005 019 48 3 012 lt05
37 Peppers red boiled 103 NA 005 005 05 01 89 103 020 NA 26 016 15 lt05 159 7 10 20 035 005 019 29 NA 012 lt05
38 Pepper yellow raw 22 NA 011 002 04 01 121 064 016 NA 30 035 39 1 189 7 10 21 048 005 018 64 NA 011 lt05
39 Bananas raw flesh only
4 NA 015 004 07 02 9 016 031 NA 14 035 25 lt05 330 6 27 23 027 010 018 109 3 036 lt05
22
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
40 Apples eating raw flesh and skin
2 NA 004 004 01 lt01 6 009 007 NA lt5 010 11 1 100 5 4 8 009 003 lt006 44 4 004 lt05
41
Apples cooking stewed flesh only
lt4 NA 002 003 02 01 12 011 005 NA lt5 011 10 1 87 3 3 7 010 003 lt006 73 4 002 lt05
42 Pears raw flesh and skin 2 NA 003 004 02 01 3 012 004 NA 6 008 03 1 105 7 5 9 014 005 009 64 1 005 lt05
43 Grapes green raw lt4 NA 004 001 02 01 2 018 004 NA 6 014 02 1 217 84 63 19 021 007 lt006 44 1 006 lt05
44 Grapes red raw 2 NA 009 001 02 01 3 020 004 NA 6 012 02 1 213 11 7 18 024 010 lt006 63 NA 006 lt05
45 Strawberries raw lt4 NA 002 002 06 01 57 039 003 NA 61 037 12 1 170 17 12 26 025 003 011 62 1 031 lt05
46 Blueberries raw 2 NA 004 004 03 02 6 094 001 NA 8 020 15 2 66 10 5 16 055 006 010 53 2 069 lt05
47
Citrus fruit softeasy peelers flesh only
18 NA 017 003 04 01 42 021 006 NA 19 015 14 1 128 25 9 15 009 004 lt006 55 1 002 lt05
48 Oranges flesh only 9 NA 022 003 05 01 52 035 005 NA 33 027 10 1 122 24 8 16 011 003 lt006 73 1 002 lt05
49 Melon yellow flesh flesh only
1 NA 007 001 04 01 80 007 007 NA 13 024 26 11 180 6 6 6 018 002 010 97 lt07 002 lt05
50 Peas frozen raw 44 NA 060 008 23 08 22 011 012 NA 50 011 05 4 171 36 26 86 175 013 078 59 NA 035 lt05
51 Peas frozen microwaved NA NA 059 008 22 08 17 014 011 NA 60 010 04 4 179 36 27 91 175 014 082 73 NA 035 lt05
52
Sweetcorn canned in water drained
7 NA 026 006 19 04 24 063 013 NA 45 012 11 1 158 3 16 52 034 004 037 84 lt07 010 lt05
23
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
53
Tomatoes canned whole contents
55 NA 013 004 10 01 11 136 012 NA 11 011 14 5 212 11 10 17 057 007 010 74 NA 009 lt05
54 Tomato puree 292 NA 098 012 36 04 43 522 028 NA 39 011 63 49 1257 45 57 94 145 041 056 297 NA 034 1
55 Baked beans in tomato sauce
4 NA 021 003 07 10 NA 035 013 NA 29 011 25 261 272 42 30 88 142 024 062 471 lt07 033 3
56
Potato products shaped frozen baked
NA NA 019 002 08 05 44 270 010 NA 17 029 08 254 423 29 22 55 074 013 041 423 NA 016 lt05
57
Orange juice chilled (premium and from concentrate)
7 NA 028 002 04 lt01 40 015 006 NA 22 015 07 1 158 8 9 15 007 003 lt006 65 NA 002 lt05
58
Orange juice from concentrate ambient
NA NA 033 002 04 01 31 NA 004 NA 32 019 07 3 164 12 10 16 007 003 007 70 1 003 lt05
59
Apple juice clear from concentrate ambient and chilled
NA NA 005 002 02 lt01 26 lt001 005 NA 1 005 09 3 89 6 4 6 006 001 lt006 64 NA 003 lt05
Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed
lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo
^ = Energy values and available carbohydrate have not been calculated because available carbohydrate may include small quantities of oligosaccharides that were not analysed in this sample + = Available carbohydrate calculated on the assumption that starch is not present = 60 of nitrogen in mushrooms is non-protein nitrogen (Calculated as total nitrogen ndash non-protein nitrogen) X 625
24
Nutrient analysis of fruit and vegetables
Annex D Analytical methods used
Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g
Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g
Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g
Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g
Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
25
Nutrient analysis of fruit and vegetables
Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g
Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion
Exchange Chromatography with Pulsed Amperometric Detection In-house method
LOQ 01 g100g
Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g
Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g
Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited
Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited
26
Nutrient analysis of fruit and vegetables
Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited
Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited
Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited
Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60
Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited
The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid
Vitamin C Vitamin C is determined by HPLC using fluorescence detection
Oil Soluble Vitamins Vitamins A E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on
bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol
bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene
27
Nutrient analysis of fruit and vegetables
bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols
The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below
α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001
Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows
All-trans retinol + (07513-cis retinol) + ( β-carotene6) + (other active carotenoids12)
UKAS accredited
Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications
28
Nutrient analysis of fruit and vegetables
References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 March 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 March 2013)
29
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
12 Onions boiled 925 07 03 lt01 NA^ NA^ NA^ 13 23 NA 42 16 12 14 lt01 lt01 NA NA NA NA NA NA NA NA 13 Onions fried 799 12 53 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw 882 43 06 06 32 34 146 25 40 06 19 07 12 lt01 lt01 lt01 07 015 006 017 008 025 lt001 NA
15 Broccoli (calabrese) boiled
908 33 05 05 NA^ NA^ NA^ 23 28 07 16 08 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
16 Broccoli (calabrese) steamed
884 41 05 10 NA^ NA^ NA^ 26 38 08 20 08 09 03 lt01 lt01 NA NA NA NA NA NA NA NA
17 Mushrooms raw 929 10 02 07 03 7 29 12 07 lt01 03 lt01 03 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
18 Mushrooms stewed 931 14 03 06 01 9 37 20 26 01 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
19 Mushrooms cooked in sunflower oil
791 NA 110 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20 Sweetcorn kernels boiled on the cob
760 36 19 08 95 67 284 26 51 68 25 24 01 lt01 lt01 lt01 02 NA NA NA NA NA NA NA
21 Cabbage white raw 901 12 01 07 48 24 101 20 30 lt01 48 24 21 03 lt01 lt01 NA NA NA NA NA NA NA NA
22 Cabbage green raw 884 24 02 08 41 27 114 27 41 lt01 41 20 18 03 lt01 lt01 NA NA NA NA NA NA NA NA
23 Cabbage green boiled 919 15 02 05 23 17 70 26 22 lt01 23 10 09 04 lt01 lt01 NA NA NA NA NA NA NA NA
24 Cauliflower raw 911 25 04 07 44 30 128 18 18 02 29 12 13 04 lt01 lt01 13 NA NA NA NA NA NA NA
25 Cauliflower boiled 923 19 09 06 NA^ NA^ NA^ 16 19 lt01 24 09 10 05 lt01 lt01 NA NA NA NA NA NA NA NA
26 Beans green raw 913 21 04 07 31 24 102 25 34 10 22 08 14 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
27 Beans green boiled 896 21 03 08 40 26 108 25 41 09 30 13 12 05 lt01 lt01 NA NA NA NA NA NA NA NA
28 Pak choi steamed 948 15 01 07 19 14 58 NA 20 04 15 08 06 01 lt01 lt01 NA NA NA NA NA NA NA NA
16
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
29 Tomatoes (standard) raw 946 05 01 04 30 14 61 10 10 lt01 30 14 16 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
30
Tomatoes (standard) grilled flesh and seeds only
933 06 02 06 34+ 17 72 10 lt05 NA 34 16 18 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
31 Tomatoes cherry raw 914 11 05 09 36+ 22 94 12 13 NA 36 16 20 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
32 Lettuce average raw 961 12 01 04 14+ 11 48 13 15 NA 14 06 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
33 Spinach baby raw 935 26 06 20 02 16 69 12 10 02 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
34 Rocket raw 931 36 04 15 lt01+ 18 74 13 17 NA lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
35 Cucumber flesh and skin raw
965 10 06 04 12 14 60 07 07 lt01 12 05 07 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
36 Peppers red raw 929 08 02 08 NA^ NA^ NA^ 10 22 lt01 42 20 22 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
37 Peppers red boiled 933 08 01 05 NA^ NA^ NA^ 08 24 lt01 33 12 19 02 lt01 lt01 NA NA NA NA NA NA NA NA
38 Pepper yellow raw 928 08 02 06 NA^ NA^ NA^ NA NA NA 44 18 26 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
39 Bananas raw flesh only 750 12 01 11 203 81 348 08 14 22 181 79 75 27 lt01 lt01 NA NA NA NA NA NA NA NA
40 Apples eating raw flesh and skin
862 06 05 02 116+ 51 215 13 12 NA 116 21 67 28 lt01 lt01 NA NA NA NA NA NA NA NA
41
Apples cooking stewed flesh only
873 02 03 02 97+ 40 169 13 17 NA 97 21 59 17 lt01 lt01 NA NA NA NA NA NA NA NA
42 Pears raw flesh and skin 852 03 01 02 109+ 43 182 16 27 NA 109 31 66 12 lt01 lt01 NA NA NA NA NA NA NA NA
43 Grapes green raw 827 07 02 05 152+ 62 263 07 12 NA 152 73 79 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
44 Grapes red raw 811 06 01 05 170+ 67 286 06 13 NA 170 77 93 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
45 Strawberries raw 916 06 05 04 61+ 30 126 10 38 NA 61 30 31 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
17
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
46 Blueberries raw 857 09 02 02 91 40 169 15 15 lt01 91 39 52 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
47
Citrus fruit softeasy peelers flesh only
858 07 02 04 96+ 41 173 12 15 NA 96 16 19 61 lt01 lt01 NA NA NA NA NA NA NA NA
48 Oranges flesh only 870 08 02 04 82+ 36 152 17 12 NA 82 20 22 40 lt01 lt01 NA NA NA NA NA NA NA NA
49 Melon yellow flesh flesh only 910 05 01 07 68+ 29 122 04 07 NA 68 17 25 26 lt01 lt01 NA NA NA NA NA NA NA NA
50 Peas frozen raw 789 53 07 05 107 68 288 39 53 51 57 lt01 lt01 57 lt01 lt01 lt01 013 007 006 031 036 lt001 NA
51 Peas frozen microwaved 776 57 09 06 108 71 303 45 56 42 66 lt01 lt01 66 lt01 lt01 NA NA NA NA NA NA NA NA
52 Sweetcorn canned in water drained
787 26 17 05 NA^ NA^ NA^ 25 31 62 75 03 01 71 lt01 lt01 NA NA NA NA NA NA NA NA
53 Tomatoes canned whole contents
929 11 01 07 38 19 80 07 08 lt01 38 19 19 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
54 Tomato puree 725 44 02 47 129 67 287 30 47 lt01 129 55 74 lt01 lt01 lt01 NA 004 002 002 005 007 lt001 NA
55 Baked beans in tomato sauce 728 50 05 17 150 81 343 38 49 102 48 06 08 34 lt01 lt01 lt01 009 006 015 013 027 lt001 NA
56
Potato products shaped frozen baked
554 25 83 16 281 190 799 28 27 277 04 02 lt01 02 lt01 lt01 NA 089 330 018 347 365 002 NA
57
Orange juice chilled (premium and from concentrate)
877 09 lt01 05 86+ 36 153 02 lt05 NA 86 20 24 42 lt01 lt01 NA NA NA NA NA NA NA NA
58
Orange juice from concentrate ambient
894 06 lt01 03 85+ 34 146 02 lt05 NA 85 20 24 41 lt01 lt01 NA NA NA NA NA NA NA NA
18
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
59
Apple juice clear from concentrate ambient and chilled
866 01 lt01 02 97+ 37 157 NA NA NA 97 24 55 18 lt01 lt01 NA NA NA NA NA NA NA NA
19
Nutrient analysis of fruit and vegetables
Micronutrients C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
umm
illig
ram
s10
0g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
1 Potatoes old raw flesh only
lt4 NA 020 001 03 04 14 001 014 NA 13 044 03 2 443 7 21 34 032 006 028 83 1 014 lt05
2 Potatoes old boiled flesh only
NA NA 021 lt001 05 04 9 001 006 NA 18 043 03 1 365 6 18 31 034 006 024 74 NA 012 lt05
3 Potatoes old baked flesh and skin
NA NA 020 002 09 04 6 005 011 NA 18 046 03 2 600 11 27 45 063 009 038 114 NA 018 lt05
4 Potatoes old roasted flesh only
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
NA NA 023 001 08 04 5 013 014 NA 33 048 03 2 585 13 27 43 075 009 036 121 NA 018 lt05
7 Potatoes new boiled flesh and skin
NA NA 013 001 07 04 7 011 013 NA 21 051 03 3 377 11 18 44 061 008 023 88 lt07 012 lt05
8 Carrots old raw 1961 NA 013 001 02 02 2 009 006 NA 8 027 03 27 178 26 7 16 023 003 011 122 lt07 007 lt05
9 Carrots old boiled 1850 NA 009 002 02 02 3 NA 004 NA 8 023 03 29 166 31 8 17 034 004 013 84 NA 009 lt05
10 Carrots old microwaved 1887 NA 014 002 03 01 3 NA 006 NA 17 037 03 44 267 36 11 23 025 005 015 130 NA 011 lt05
11 Onions raw NA NA 011 002 03 03 3 029 010 NA 11 004 10 3 138 30 8 23 030 004 014 54 2 010 lt05
20
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
12 Onions boiled NA NA 003 lt001 03 02 4 NA 007 NA 8 006 07 2 105 25 7 23 029 005 016 49 NA 011 lt05
13 Onions fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw
97 NA 015 012 08 09 79 172 013 NA 95 061 41 9 397 48 22 81 106 008 070 73 2 028 1
15 Broccoli (calabrese) boiled
100 NA 004 006 05 09 44 167 011 NA 34 028 35 6 212 35 14 59 060 005 040 50 NA 020 1
16 Broccoli (calabrese) steamed
61 NA 029 015 08 08 60 184 013 NA 72 058 38 7 373 44 21 74 075 008 061 70 NA 025 1
17 Mushrooms raw NA NA 013 027 25 050 1 001 010 NA 40 238 117 4 378 3 10 94 021 028 056 125 2 005 17
18 Mushrooms stewed NA NA 009 026 18 08 lt05 NA 006 NA 15 129 109 3 216 3 8 75 032 035 092 93 NA 005 16
19 Mushrooms cooked in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20
Sweetcorn kernels boiled on the cob
5 NA 025 008 22 07 4 042 002 NA 24 040 10 lt05 333 4 42 107 065 009 086 63 lt07 032 1
21 Cabbage white raw lt4 NA 023 002 03 01 47 005 012 NA 84 021 01 7 227 56 12 26 039 003 016 94 2 012 1
22 Cabbage green raw NA NA 033 004 06 03 48 008 014 NA 45 036 01 7 288 56 14 37 052 004 026 75 1 018 1
23 Cabbage green boiled 53 NA 015 005 03 03 45 027 007 NA 40 021 lt01 5 187 54 9 29 040 003 016 79 NA 012 1
24 Cauliflower raw lt4 NA 006 009 06 04 56 009 014 NA 55 104 17 7 252 17 12 37 042 003 029 73 NA 013 1
25 Cauliflower boiled lt4 NA 009 003 04 05 30 011 015 NA 48 047 12 7 215 19 12 45 045 003 024 54 NA 014 1
21
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
26 Beans green raw 42 NA 012 009 08 04 8 044 006 NA 58 011 10 lt05 286 52 25 38 104 006 038 69 2 031 1
27 Beans green boiled 24 NA 008 008 07 04 6 NA 002 NA 58 012 07 lt05 304 61 28 44 106 012 038 54 NA 037 1
28 Pak choi steamed 55 NA 007 004 05 03 15 040 004 NA 80 014 10 39 287 73 16 47 096 006 040 129 1 027 04
29 Tomatoes (standard) raw
58 NA 004 001 06 01 22 052 006 NA 23 029 14 2 223 8 8 22 024 003 010 84 2 012 lt05
30
Tomatoes (standard) grilled flesh and seeds only
59 NA 005 001 06 01 30 089 015 NA 14 019 13 2 209 10 9 21 026 004 010 93 NA 014 lt05
31 Tomatoes cherry raw 80 NA 005 002 04 01 15 089 006 NA 24 019 18 4 274 10 12 31 034 005 016 95 2 012 lt05
32 Lettuce average raw 10 NA 014 005 05 01 1 064 002 NA 60 019 07 9 222 24 9 22 013 003 022 78 1 014 lt05
33 Spinach baby raw 260 NA 009 018 10 07 29 048 012 NA 161 028 01 30 682 119 80 44 189 016 090 112 4 086 5
34 Rocket raw 190 NA 019 018 07 09 20 022 008 NA 88 029 13 30 326 216 28 44 126 019 040 93 5 041 2
35 Cucumber flesh and skin raw
12 NA 003 002 02 01 2 004 001 NA 14 032 08 4 156 21 10 23 030 003 010 67 3 009 lt05
36 Peppers red raw 97 NA 007 006 05 01 126 095 023 NA 75 027 33 1 216 7 11 23 039 005 019 48 3 012 lt05
37 Peppers red boiled 103 NA 005 005 05 01 89 103 020 NA 26 016 15 lt05 159 7 10 20 035 005 019 29 NA 012 lt05
38 Pepper yellow raw 22 NA 011 002 04 01 121 064 016 NA 30 035 39 1 189 7 10 21 048 005 018 64 NA 011 lt05
39 Bananas raw flesh only
4 NA 015 004 07 02 9 016 031 NA 14 035 25 lt05 330 6 27 23 027 010 018 109 3 036 lt05
22
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
40 Apples eating raw flesh and skin
2 NA 004 004 01 lt01 6 009 007 NA lt5 010 11 1 100 5 4 8 009 003 lt006 44 4 004 lt05
41
Apples cooking stewed flesh only
lt4 NA 002 003 02 01 12 011 005 NA lt5 011 10 1 87 3 3 7 010 003 lt006 73 4 002 lt05
42 Pears raw flesh and skin 2 NA 003 004 02 01 3 012 004 NA 6 008 03 1 105 7 5 9 014 005 009 64 1 005 lt05
43 Grapes green raw lt4 NA 004 001 02 01 2 018 004 NA 6 014 02 1 217 84 63 19 021 007 lt006 44 1 006 lt05
44 Grapes red raw 2 NA 009 001 02 01 3 020 004 NA 6 012 02 1 213 11 7 18 024 010 lt006 63 NA 006 lt05
45 Strawberries raw lt4 NA 002 002 06 01 57 039 003 NA 61 037 12 1 170 17 12 26 025 003 011 62 1 031 lt05
46 Blueberries raw 2 NA 004 004 03 02 6 094 001 NA 8 020 15 2 66 10 5 16 055 006 010 53 2 069 lt05
47
Citrus fruit softeasy peelers flesh only
18 NA 017 003 04 01 42 021 006 NA 19 015 14 1 128 25 9 15 009 004 lt006 55 1 002 lt05
48 Oranges flesh only 9 NA 022 003 05 01 52 035 005 NA 33 027 10 1 122 24 8 16 011 003 lt006 73 1 002 lt05
49 Melon yellow flesh flesh only
1 NA 007 001 04 01 80 007 007 NA 13 024 26 11 180 6 6 6 018 002 010 97 lt07 002 lt05
50 Peas frozen raw 44 NA 060 008 23 08 22 011 012 NA 50 011 05 4 171 36 26 86 175 013 078 59 NA 035 lt05
51 Peas frozen microwaved NA NA 059 008 22 08 17 014 011 NA 60 010 04 4 179 36 27 91 175 014 082 73 NA 035 lt05
52
Sweetcorn canned in water drained
7 NA 026 006 19 04 24 063 013 NA 45 012 11 1 158 3 16 52 034 004 037 84 lt07 010 lt05
23
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
53
Tomatoes canned whole contents
55 NA 013 004 10 01 11 136 012 NA 11 011 14 5 212 11 10 17 057 007 010 74 NA 009 lt05
54 Tomato puree 292 NA 098 012 36 04 43 522 028 NA 39 011 63 49 1257 45 57 94 145 041 056 297 NA 034 1
55 Baked beans in tomato sauce
4 NA 021 003 07 10 NA 035 013 NA 29 011 25 261 272 42 30 88 142 024 062 471 lt07 033 3
56
Potato products shaped frozen baked
NA NA 019 002 08 05 44 270 010 NA 17 029 08 254 423 29 22 55 074 013 041 423 NA 016 lt05
57
Orange juice chilled (premium and from concentrate)
7 NA 028 002 04 lt01 40 015 006 NA 22 015 07 1 158 8 9 15 007 003 lt006 65 NA 002 lt05
58
Orange juice from concentrate ambient
NA NA 033 002 04 01 31 NA 004 NA 32 019 07 3 164 12 10 16 007 003 007 70 1 003 lt05
59
Apple juice clear from concentrate ambient and chilled
NA NA 005 002 02 lt01 26 lt001 005 NA 1 005 09 3 89 6 4 6 006 001 lt006 64 NA 003 lt05
Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed
lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo
^ = Energy values and available carbohydrate have not been calculated because available carbohydrate may include small quantities of oligosaccharides that were not analysed in this sample + = Available carbohydrate calculated on the assumption that starch is not present = 60 of nitrogen in mushrooms is non-protein nitrogen (Calculated as total nitrogen ndash non-protein nitrogen) X 625
24
Nutrient analysis of fruit and vegetables
Annex D Analytical methods used
Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g
Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g
Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g
Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g
Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
25
Nutrient analysis of fruit and vegetables
Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g
Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion
Exchange Chromatography with Pulsed Amperometric Detection In-house method
LOQ 01 g100g
Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g
Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g
Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited
Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited
26
Nutrient analysis of fruit and vegetables
Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited
Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited
Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited
Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60
Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited
The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid
Vitamin C Vitamin C is determined by HPLC using fluorescence detection
Oil Soluble Vitamins Vitamins A E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on
bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol
bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene
27
Nutrient analysis of fruit and vegetables
bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols
The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below
α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001
Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows
All-trans retinol + (07513-cis retinol) + ( β-carotene6) + (other active carotenoids12)
UKAS accredited
Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications
28
Nutrient analysis of fruit and vegetables
References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 March 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 March 2013)
29
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
29 Tomatoes (standard) raw 946 05 01 04 30 14 61 10 10 lt01 30 14 16 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
30
Tomatoes (standard) grilled flesh and seeds only
933 06 02 06 34+ 17 72 10 lt05 NA 34 16 18 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
31 Tomatoes cherry raw 914 11 05 09 36+ 22 94 12 13 NA 36 16 20 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
32 Lettuce average raw 961 12 01 04 14+ 11 48 13 15 NA 14 06 08 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
33 Spinach baby raw 935 26 06 20 02 16 69 12 10 02 lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
34 Rocket raw 931 36 04 15 lt01+ 18 74 13 17 NA lt01 lt01 lt01 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
35 Cucumber flesh and skin raw
965 10 06 04 12 14 60 07 07 lt01 12 05 07 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
36 Peppers red raw 929 08 02 08 NA^ NA^ NA^ 10 22 lt01 42 20 22 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
37 Peppers red boiled 933 08 01 05 NA^ NA^ NA^ 08 24 lt01 33 12 19 02 lt01 lt01 NA NA NA NA NA NA NA NA
38 Pepper yellow raw 928 08 02 06 NA^ NA^ NA^ NA NA NA 44 18 26 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
39 Bananas raw flesh only 750 12 01 11 203 81 348 08 14 22 181 79 75 27 lt01 lt01 NA NA NA NA NA NA NA NA
40 Apples eating raw flesh and skin
862 06 05 02 116+ 51 215 13 12 NA 116 21 67 28 lt01 lt01 NA NA NA NA NA NA NA NA
41
Apples cooking stewed flesh only
873 02 03 02 97+ 40 169 13 17 NA 97 21 59 17 lt01 lt01 NA NA NA NA NA NA NA NA
42 Pears raw flesh and skin 852 03 01 02 109+ 43 182 16 27 NA 109 31 66 12 lt01 lt01 NA NA NA NA NA NA NA NA
43 Grapes green raw 827 07 02 05 152+ 62 263 07 12 NA 152 73 79 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
44 Grapes red raw 811 06 01 05 170+ 67 286 06 13 NA 170 77 93 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
45 Strawberries raw 916 06 05 04 61+ 30 126 10 38 NA 61 30 31 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
17
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
46 Blueberries raw 857 09 02 02 91 40 169 15 15 lt01 91 39 52 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
47
Citrus fruit softeasy peelers flesh only
858 07 02 04 96+ 41 173 12 15 NA 96 16 19 61 lt01 lt01 NA NA NA NA NA NA NA NA
48 Oranges flesh only 870 08 02 04 82+ 36 152 17 12 NA 82 20 22 40 lt01 lt01 NA NA NA NA NA NA NA NA
49 Melon yellow flesh flesh only 910 05 01 07 68+ 29 122 04 07 NA 68 17 25 26 lt01 lt01 NA NA NA NA NA NA NA NA
50 Peas frozen raw 789 53 07 05 107 68 288 39 53 51 57 lt01 lt01 57 lt01 lt01 lt01 013 007 006 031 036 lt001 NA
51 Peas frozen microwaved 776 57 09 06 108 71 303 45 56 42 66 lt01 lt01 66 lt01 lt01 NA NA NA NA NA NA NA NA
52 Sweetcorn canned in water drained
787 26 17 05 NA^ NA^ NA^ 25 31 62 75 03 01 71 lt01 lt01 NA NA NA NA NA NA NA NA
53 Tomatoes canned whole contents
929 11 01 07 38 19 80 07 08 lt01 38 19 19 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
54 Tomato puree 725 44 02 47 129 67 287 30 47 lt01 129 55 74 lt01 lt01 lt01 NA 004 002 002 005 007 lt001 NA
55 Baked beans in tomato sauce 728 50 05 17 150 81 343 38 49 102 48 06 08 34 lt01 lt01 lt01 009 006 015 013 027 lt001 NA
56
Potato products shaped frozen baked
554 25 83 16 281 190 799 28 27 277 04 02 lt01 02 lt01 lt01 NA 089 330 018 347 365 002 NA
57
Orange juice chilled (premium and from concentrate)
877 09 lt01 05 86+ 36 153 02 lt05 NA 86 20 24 42 lt01 lt01 NA NA NA NA NA NA NA NA
58
Orange juice from concentrate ambient
894 06 lt01 03 85+ 34 146 02 lt05 NA 85 20 24 41 lt01 lt01 NA NA NA NA NA NA NA NA
18
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
59
Apple juice clear from concentrate ambient and chilled
866 01 lt01 02 97+ 37 157 NA NA NA 97 24 55 18 lt01 lt01 NA NA NA NA NA NA NA NA
19
Nutrient analysis of fruit and vegetables
Micronutrients C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
umm
illig
ram
s10
0g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
1 Potatoes old raw flesh only
lt4 NA 020 001 03 04 14 001 014 NA 13 044 03 2 443 7 21 34 032 006 028 83 1 014 lt05
2 Potatoes old boiled flesh only
NA NA 021 lt001 05 04 9 001 006 NA 18 043 03 1 365 6 18 31 034 006 024 74 NA 012 lt05
3 Potatoes old baked flesh and skin
NA NA 020 002 09 04 6 005 011 NA 18 046 03 2 600 11 27 45 063 009 038 114 NA 018 lt05
4 Potatoes old roasted flesh only
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
NA NA 023 001 08 04 5 013 014 NA 33 048 03 2 585 13 27 43 075 009 036 121 NA 018 lt05
7 Potatoes new boiled flesh and skin
NA NA 013 001 07 04 7 011 013 NA 21 051 03 3 377 11 18 44 061 008 023 88 lt07 012 lt05
8 Carrots old raw 1961 NA 013 001 02 02 2 009 006 NA 8 027 03 27 178 26 7 16 023 003 011 122 lt07 007 lt05
9 Carrots old boiled 1850 NA 009 002 02 02 3 NA 004 NA 8 023 03 29 166 31 8 17 034 004 013 84 NA 009 lt05
10 Carrots old microwaved 1887 NA 014 002 03 01 3 NA 006 NA 17 037 03 44 267 36 11 23 025 005 015 130 NA 011 lt05
11 Onions raw NA NA 011 002 03 03 3 029 010 NA 11 004 10 3 138 30 8 23 030 004 014 54 2 010 lt05
20
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
12 Onions boiled NA NA 003 lt001 03 02 4 NA 007 NA 8 006 07 2 105 25 7 23 029 005 016 49 NA 011 lt05
13 Onions fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw
97 NA 015 012 08 09 79 172 013 NA 95 061 41 9 397 48 22 81 106 008 070 73 2 028 1
15 Broccoli (calabrese) boiled
100 NA 004 006 05 09 44 167 011 NA 34 028 35 6 212 35 14 59 060 005 040 50 NA 020 1
16 Broccoli (calabrese) steamed
61 NA 029 015 08 08 60 184 013 NA 72 058 38 7 373 44 21 74 075 008 061 70 NA 025 1
17 Mushrooms raw NA NA 013 027 25 050 1 001 010 NA 40 238 117 4 378 3 10 94 021 028 056 125 2 005 17
18 Mushrooms stewed NA NA 009 026 18 08 lt05 NA 006 NA 15 129 109 3 216 3 8 75 032 035 092 93 NA 005 16
19 Mushrooms cooked in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20
Sweetcorn kernels boiled on the cob
5 NA 025 008 22 07 4 042 002 NA 24 040 10 lt05 333 4 42 107 065 009 086 63 lt07 032 1
21 Cabbage white raw lt4 NA 023 002 03 01 47 005 012 NA 84 021 01 7 227 56 12 26 039 003 016 94 2 012 1
22 Cabbage green raw NA NA 033 004 06 03 48 008 014 NA 45 036 01 7 288 56 14 37 052 004 026 75 1 018 1
23 Cabbage green boiled 53 NA 015 005 03 03 45 027 007 NA 40 021 lt01 5 187 54 9 29 040 003 016 79 NA 012 1
24 Cauliflower raw lt4 NA 006 009 06 04 56 009 014 NA 55 104 17 7 252 17 12 37 042 003 029 73 NA 013 1
25 Cauliflower boiled lt4 NA 009 003 04 05 30 011 015 NA 48 047 12 7 215 19 12 45 045 003 024 54 NA 014 1
21
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
26 Beans green raw 42 NA 012 009 08 04 8 044 006 NA 58 011 10 lt05 286 52 25 38 104 006 038 69 2 031 1
27 Beans green boiled 24 NA 008 008 07 04 6 NA 002 NA 58 012 07 lt05 304 61 28 44 106 012 038 54 NA 037 1
28 Pak choi steamed 55 NA 007 004 05 03 15 040 004 NA 80 014 10 39 287 73 16 47 096 006 040 129 1 027 04
29 Tomatoes (standard) raw
58 NA 004 001 06 01 22 052 006 NA 23 029 14 2 223 8 8 22 024 003 010 84 2 012 lt05
30
Tomatoes (standard) grilled flesh and seeds only
59 NA 005 001 06 01 30 089 015 NA 14 019 13 2 209 10 9 21 026 004 010 93 NA 014 lt05
31 Tomatoes cherry raw 80 NA 005 002 04 01 15 089 006 NA 24 019 18 4 274 10 12 31 034 005 016 95 2 012 lt05
32 Lettuce average raw 10 NA 014 005 05 01 1 064 002 NA 60 019 07 9 222 24 9 22 013 003 022 78 1 014 lt05
33 Spinach baby raw 260 NA 009 018 10 07 29 048 012 NA 161 028 01 30 682 119 80 44 189 016 090 112 4 086 5
34 Rocket raw 190 NA 019 018 07 09 20 022 008 NA 88 029 13 30 326 216 28 44 126 019 040 93 5 041 2
35 Cucumber flesh and skin raw
12 NA 003 002 02 01 2 004 001 NA 14 032 08 4 156 21 10 23 030 003 010 67 3 009 lt05
36 Peppers red raw 97 NA 007 006 05 01 126 095 023 NA 75 027 33 1 216 7 11 23 039 005 019 48 3 012 lt05
37 Peppers red boiled 103 NA 005 005 05 01 89 103 020 NA 26 016 15 lt05 159 7 10 20 035 005 019 29 NA 012 lt05
38 Pepper yellow raw 22 NA 011 002 04 01 121 064 016 NA 30 035 39 1 189 7 10 21 048 005 018 64 NA 011 lt05
39 Bananas raw flesh only
4 NA 015 004 07 02 9 016 031 NA 14 035 25 lt05 330 6 27 23 027 010 018 109 3 036 lt05
22
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
40 Apples eating raw flesh and skin
2 NA 004 004 01 lt01 6 009 007 NA lt5 010 11 1 100 5 4 8 009 003 lt006 44 4 004 lt05
41
Apples cooking stewed flesh only
lt4 NA 002 003 02 01 12 011 005 NA lt5 011 10 1 87 3 3 7 010 003 lt006 73 4 002 lt05
42 Pears raw flesh and skin 2 NA 003 004 02 01 3 012 004 NA 6 008 03 1 105 7 5 9 014 005 009 64 1 005 lt05
43 Grapes green raw lt4 NA 004 001 02 01 2 018 004 NA 6 014 02 1 217 84 63 19 021 007 lt006 44 1 006 lt05
44 Grapes red raw 2 NA 009 001 02 01 3 020 004 NA 6 012 02 1 213 11 7 18 024 010 lt006 63 NA 006 lt05
45 Strawberries raw lt4 NA 002 002 06 01 57 039 003 NA 61 037 12 1 170 17 12 26 025 003 011 62 1 031 lt05
46 Blueberries raw 2 NA 004 004 03 02 6 094 001 NA 8 020 15 2 66 10 5 16 055 006 010 53 2 069 lt05
47
Citrus fruit softeasy peelers flesh only
18 NA 017 003 04 01 42 021 006 NA 19 015 14 1 128 25 9 15 009 004 lt006 55 1 002 lt05
48 Oranges flesh only 9 NA 022 003 05 01 52 035 005 NA 33 027 10 1 122 24 8 16 011 003 lt006 73 1 002 lt05
49 Melon yellow flesh flesh only
1 NA 007 001 04 01 80 007 007 NA 13 024 26 11 180 6 6 6 018 002 010 97 lt07 002 lt05
50 Peas frozen raw 44 NA 060 008 23 08 22 011 012 NA 50 011 05 4 171 36 26 86 175 013 078 59 NA 035 lt05
51 Peas frozen microwaved NA NA 059 008 22 08 17 014 011 NA 60 010 04 4 179 36 27 91 175 014 082 73 NA 035 lt05
52
Sweetcorn canned in water drained
7 NA 026 006 19 04 24 063 013 NA 45 012 11 1 158 3 16 52 034 004 037 84 lt07 010 lt05
23
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
53
Tomatoes canned whole contents
55 NA 013 004 10 01 11 136 012 NA 11 011 14 5 212 11 10 17 057 007 010 74 NA 009 lt05
54 Tomato puree 292 NA 098 012 36 04 43 522 028 NA 39 011 63 49 1257 45 57 94 145 041 056 297 NA 034 1
55 Baked beans in tomato sauce
4 NA 021 003 07 10 NA 035 013 NA 29 011 25 261 272 42 30 88 142 024 062 471 lt07 033 3
56
Potato products shaped frozen baked
NA NA 019 002 08 05 44 270 010 NA 17 029 08 254 423 29 22 55 074 013 041 423 NA 016 lt05
57
Orange juice chilled (premium and from concentrate)
7 NA 028 002 04 lt01 40 015 006 NA 22 015 07 1 158 8 9 15 007 003 lt006 65 NA 002 lt05
58
Orange juice from concentrate ambient
NA NA 033 002 04 01 31 NA 004 NA 32 019 07 3 164 12 10 16 007 003 007 70 1 003 lt05
59
Apple juice clear from concentrate ambient and chilled
NA NA 005 002 02 lt01 26 lt001 005 NA 1 005 09 3 89 6 4 6 006 001 lt006 64 NA 003 lt05
Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed
lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo
^ = Energy values and available carbohydrate have not been calculated because available carbohydrate may include small quantities of oligosaccharides that were not analysed in this sample + = Available carbohydrate calculated on the assumption that starch is not present = 60 of nitrogen in mushrooms is non-protein nitrogen (Calculated as total nitrogen ndash non-protein nitrogen) X 625
24
Nutrient analysis of fruit and vegetables
Annex D Analytical methods used
Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g
Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g
Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g
Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g
Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
25
Nutrient analysis of fruit and vegetables
Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g
Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion
Exchange Chromatography with Pulsed Amperometric Detection In-house method
LOQ 01 g100g
Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g
Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g
Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited
Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited
26
Nutrient analysis of fruit and vegetables
Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited
Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited
Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited
Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60
Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited
The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid
Vitamin C Vitamin C is determined by HPLC using fluorescence detection
Oil Soluble Vitamins Vitamins A E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on
bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol
bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene
27
Nutrient analysis of fruit and vegetables
bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols
The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below
α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001
Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows
All-trans retinol + (07513-cis retinol) + ( β-carotene6) + (other active carotenoids12)
UKAS accredited
Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications
28
Nutrient analysis of fruit and vegetables
References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 March 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 March 2013)
29
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
46 Blueberries raw 857 09 02 02 91 40 169 15 15 lt01 91 39 52 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
47
Citrus fruit softeasy peelers flesh only
858 07 02 04 96+ 41 173 12 15 NA 96 16 19 61 lt01 lt01 NA NA NA NA NA NA NA NA
48 Oranges flesh only 870 08 02 04 82+ 36 152 17 12 NA 82 20 22 40 lt01 lt01 NA NA NA NA NA NA NA NA
49 Melon yellow flesh flesh only 910 05 01 07 68+ 29 122 04 07 NA 68 17 25 26 lt01 lt01 NA NA NA NA NA NA NA NA
50 Peas frozen raw 789 53 07 05 107 68 288 39 53 51 57 lt01 lt01 57 lt01 lt01 lt01 013 007 006 031 036 lt001 NA
51 Peas frozen microwaved 776 57 09 06 108 71 303 45 56 42 66 lt01 lt01 66 lt01 lt01 NA NA NA NA NA NA NA NA
52 Sweetcorn canned in water drained
787 26 17 05 NA^ NA^ NA^ 25 31 62 75 03 01 71 lt01 lt01 NA NA NA NA NA NA NA NA
53 Tomatoes canned whole contents
929 11 01 07 38 19 80 07 08 lt01 38 19 19 lt01 lt01 lt01 NA NA NA NA NA NA NA NA
54 Tomato puree 725 44 02 47 129 67 287 30 47 lt01 129 55 74 lt01 lt01 lt01 NA 004 002 002 005 007 lt001 NA
55 Baked beans in tomato sauce 728 50 05 17 150 81 343 38 49 102 48 06 08 34 lt01 lt01 lt01 009 006 015 013 027 lt001 NA
56
Potato products shaped frozen baked
554 25 83 16 281 190 799 28 27 277 04 02 lt01 02 lt01 lt01 NA 089 330 018 347 365 002 NA
57
Orange juice chilled (premium and from concentrate)
877 09 lt01 05 86+ 36 153 02 lt05 NA 86 20 24 42 lt01 lt01 NA NA NA NA NA NA NA NA
58
Orange juice from concentrate ambient
894 06 lt01 03 85+ 34 146 02 lt05 NA 85 20 24 41 lt01 lt01 NA NA NA NA NA NA NA NA
18
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
59
Apple juice clear from concentrate ambient and chilled
866 01 lt01 02 97+ 37 157 NA NA NA 97 24 55 18 lt01 lt01 NA NA NA NA NA NA NA NA
19
Nutrient analysis of fruit and vegetables
Micronutrients C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
umm
illig
ram
s10
0g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
1 Potatoes old raw flesh only
lt4 NA 020 001 03 04 14 001 014 NA 13 044 03 2 443 7 21 34 032 006 028 83 1 014 lt05
2 Potatoes old boiled flesh only
NA NA 021 lt001 05 04 9 001 006 NA 18 043 03 1 365 6 18 31 034 006 024 74 NA 012 lt05
3 Potatoes old baked flesh and skin
NA NA 020 002 09 04 6 005 011 NA 18 046 03 2 600 11 27 45 063 009 038 114 NA 018 lt05
4 Potatoes old roasted flesh only
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
NA NA 023 001 08 04 5 013 014 NA 33 048 03 2 585 13 27 43 075 009 036 121 NA 018 lt05
7 Potatoes new boiled flesh and skin
NA NA 013 001 07 04 7 011 013 NA 21 051 03 3 377 11 18 44 061 008 023 88 lt07 012 lt05
8 Carrots old raw 1961 NA 013 001 02 02 2 009 006 NA 8 027 03 27 178 26 7 16 023 003 011 122 lt07 007 lt05
9 Carrots old boiled 1850 NA 009 002 02 02 3 NA 004 NA 8 023 03 29 166 31 8 17 034 004 013 84 NA 009 lt05
10 Carrots old microwaved 1887 NA 014 002 03 01 3 NA 006 NA 17 037 03 44 267 36 11 23 025 005 015 130 NA 011 lt05
11 Onions raw NA NA 011 002 03 03 3 029 010 NA 11 004 10 3 138 30 8 23 030 004 014 54 2 010 lt05
20
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
12 Onions boiled NA NA 003 lt001 03 02 4 NA 007 NA 8 006 07 2 105 25 7 23 029 005 016 49 NA 011 lt05
13 Onions fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw
97 NA 015 012 08 09 79 172 013 NA 95 061 41 9 397 48 22 81 106 008 070 73 2 028 1
15 Broccoli (calabrese) boiled
100 NA 004 006 05 09 44 167 011 NA 34 028 35 6 212 35 14 59 060 005 040 50 NA 020 1
16 Broccoli (calabrese) steamed
61 NA 029 015 08 08 60 184 013 NA 72 058 38 7 373 44 21 74 075 008 061 70 NA 025 1
17 Mushrooms raw NA NA 013 027 25 050 1 001 010 NA 40 238 117 4 378 3 10 94 021 028 056 125 2 005 17
18 Mushrooms stewed NA NA 009 026 18 08 lt05 NA 006 NA 15 129 109 3 216 3 8 75 032 035 092 93 NA 005 16
19 Mushrooms cooked in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20
Sweetcorn kernels boiled on the cob
5 NA 025 008 22 07 4 042 002 NA 24 040 10 lt05 333 4 42 107 065 009 086 63 lt07 032 1
21 Cabbage white raw lt4 NA 023 002 03 01 47 005 012 NA 84 021 01 7 227 56 12 26 039 003 016 94 2 012 1
22 Cabbage green raw NA NA 033 004 06 03 48 008 014 NA 45 036 01 7 288 56 14 37 052 004 026 75 1 018 1
23 Cabbage green boiled 53 NA 015 005 03 03 45 027 007 NA 40 021 lt01 5 187 54 9 29 040 003 016 79 NA 012 1
24 Cauliflower raw lt4 NA 006 009 06 04 56 009 014 NA 55 104 17 7 252 17 12 37 042 003 029 73 NA 013 1
25 Cauliflower boiled lt4 NA 009 003 04 05 30 011 015 NA 48 047 12 7 215 19 12 45 045 003 024 54 NA 014 1
21
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
26 Beans green raw 42 NA 012 009 08 04 8 044 006 NA 58 011 10 lt05 286 52 25 38 104 006 038 69 2 031 1
27 Beans green boiled 24 NA 008 008 07 04 6 NA 002 NA 58 012 07 lt05 304 61 28 44 106 012 038 54 NA 037 1
28 Pak choi steamed 55 NA 007 004 05 03 15 040 004 NA 80 014 10 39 287 73 16 47 096 006 040 129 1 027 04
29 Tomatoes (standard) raw
58 NA 004 001 06 01 22 052 006 NA 23 029 14 2 223 8 8 22 024 003 010 84 2 012 lt05
30
Tomatoes (standard) grilled flesh and seeds only
59 NA 005 001 06 01 30 089 015 NA 14 019 13 2 209 10 9 21 026 004 010 93 NA 014 lt05
31 Tomatoes cherry raw 80 NA 005 002 04 01 15 089 006 NA 24 019 18 4 274 10 12 31 034 005 016 95 2 012 lt05
32 Lettuce average raw 10 NA 014 005 05 01 1 064 002 NA 60 019 07 9 222 24 9 22 013 003 022 78 1 014 lt05
33 Spinach baby raw 260 NA 009 018 10 07 29 048 012 NA 161 028 01 30 682 119 80 44 189 016 090 112 4 086 5
34 Rocket raw 190 NA 019 018 07 09 20 022 008 NA 88 029 13 30 326 216 28 44 126 019 040 93 5 041 2
35 Cucumber flesh and skin raw
12 NA 003 002 02 01 2 004 001 NA 14 032 08 4 156 21 10 23 030 003 010 67 3 009 lt05
36 Peppers red raw 97 NA 007 006 05 01 126 095 023 NA 75 027 33 1 216 7 11 23 039 005 019 48 3 012 lt05
37 Peppers red boiled 103 NA 005 005 05 01 89 103 020 NA 26 016 15 lt05 159 7 10 20 035 005 019 29 NA 012 lt05
38 Pepper yellow raw 22 NA 011 002 04 01 121 064 016 NA 30 035 39 1 189 7 10 21 048 005 018 64 NA 011 lt05
39 Bananas raw flesh only
4 NA 015 004 07 02 9 016 031 NA 14 035 25 lt05 330 6 27 23 027 010 018 109 3 036 lt05
22
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
40 Apples eating raw flesh and skin
2 NA 004 004 01 lt01 6 009 007 NA lt5 010 11 1 100 5 4 8 009 003 lt006 44 4 004 lt05
41
Apples cooking stewed flesh only
lt4 NA 002 003 02 01 12 011 005 NA lt5 011 10 1 87 3 3 7 010 003 lt006 73 4 002 lt05
42 Pears raw flesh and skin 2 NA 003 004 02 01 3 012 004 NA 6 008 03 1 105 7 5 9 014 005 009 64 1 005 lt05
43 Grapes green raw lt4 NA 004 001 02 01 2 018 004 NA 6 014 02 1 217 84 63 19 021 007 lt006 44 1 006 lt05
44 Grapes red raw 2 NA 009 001 02 01 3 020 004 NA 6 012 02 1 213 11 7 18 024 010 lt006 63 NA 006 lt05
45 Strawberries raw lt4 NA 002 002 06 01 57 039 003 NA 61 037 12 1 170 17 12 26 025 003 011 62 1 031 lt05
46 Blueberries raw 2 NA 004 004 03 02 6 094 001 NA 8 020 15 2 66 10 5 16 055 006 010 53 2 069 lt05
47
Citrus fruit softeasy peelers flesh only
18 NA 017 003 04 01 42 021 006 NA 19 015 14 1 128 25 9 15 009 004 lt006 55 1 002 lt05
48 Oranges flesh only 9 NA 022 003 05 01 52 035 005 NA 33 027 10 1 122 24 8 16 011 003 lt006 73 1 002 lt05
49 Melon yellow flesh flesh only
1 NA 007 001 04 01 80 007 007 NA 13 024 26 11 180 6 6 6 018 002 010 97 lt07 002 lt05
50 Peas frozen raw 44 NA 060 008 23 08 22 011 012 NA 50 011 05 4 171 36 26 86 175 013 078 59 NA 035 lt05
51 Peas frozen microwaved NA NA 059 008 22 08 17 014 011 NA 60 010 04 4 179 36 27 91 175 014 082 73 NA 035 lt05
52
Sweetcorn canned in water drained
7 NA 026 006 19 04 24 063 013 NA 45 012 11 1 158 3 16 52 034 004 037 84 lt07 010 lt05
23
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
53
Tomatoes canned whole contents
55 NA 013 004 10 01 11 136 012 NA 11 011 14 5 212 11 10 17 057 007 010 74 NA 009 lt05
54 Tomato puree 292 NA 098 012 36 04 43 522 028 NA 39 011 63 49 1257 45 57 94 145 041 056 297 NA 034 1
55 Baked beans in tomato sauce
4 NA 021 003 07 10 NA 035 013 NA 29 011 25 261 272 42 30 88 142 024 062 471 lt07 033 3
56
Potato products shaped frozen baked
NA NA 019 002 08 05 44 270 010 NA 17 029 08 254 423 29 22 55 074 013 041 423 NA 016 lt05
57
Orange juice chilled (premium and from concentrate)
7 NA 028 002 04 lt01 40 015 006 NA 22 015 07 1 158 8 9 15 007 003 lt006 65 NA 002 lt05
58
Orange juice from concentrate ambient
NA NA 033 002 04 01 31 NA 004 NA 32 019 07 3 164 12 10 16 007 003 007 70 1 003 lt05
59
Apple juice clear from concentrate ambient and chilled
NA NA 005 002 02 lt01 26 lt001 005 NA 1 005 09 3 89 6 4 6 006 001 lt006 64 NA 003 lt05
Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed
lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo
^ = Energy values and available carbohydrate have not been calculated because available carbohydrate may include small quantities of oligosaccharides that were not analysed in this sample + = Available carbohydrate calculated on the assumption that starch is not present = 60 of nitrogen in mushrooms is non-protein nitrogen (Calculated as total nitrogen ndash non-protein nitrogen) X 625
24
Nutrient analysis of fruit and vegetables
Annex D Analytical methods used
Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g
Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g
Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g
Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g
Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
25
Nutrient analysis of fruit and vegetables
Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g
Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion
Exchange Chromatography with Pulsed Amperometric Detection In-house method
LOQ 01 g100g
Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g
Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g
Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited
Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited
26
Nutrient analysis of fruit and vegetables
Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited
Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited
Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited
Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60
Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited
The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid
Vitamin C Vitamin C is determined by HPLC using fluorescence detection
Oil Soluble Vitamins Vitamins A E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on
bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol
bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene
27
Nutrient analysis of fruit and vegetables
bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols
The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below
α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001
Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows
All-trans retinol + (07513-cis retinol) + ( β-carotene6) + (other active carotenoids12)
UKAS accredited
Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications
28
Nutrient analysis of fruit and vegetables
References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 March 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 March 2013)
29
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description W
ater
g1
00g
Prot
ein
g10
0g
Tota
l fat
g1
00g
Ash
g1
00g
Car
bohy
drat
e g
100g
Ener
gy (k
cal)
100g
Ener
gy (k
J)1
00g
Engl
yst f
ibre
g1
00g
AO
AC
fibr
e g
100g
Star
ch g
100
g
Tota
l sug
ars
g10
0g
Glu
cose
g1
00g
Fruc
tose
g1
00g
Sucr
ose
g10
0g
Mal
tose
g1
00g
Lact
ose
g10
0g
Olig
osac
char
ides
g1
00g
Satu
rate
d fa
tty a
cids
g1
00g
Cis
-mon
ouns
atur
ated
fatty
acid
s g
100g
Cis
-n3
fatty
aci
ds g
100
g
Cis
-n6
fatty
aci
ds g
100
g
Cis
-pol
yuns
atur
ated
fatty
acid
s g
100g
Tran
s fa
tty a
cids
g1
00g
Cho
lest
erol
m
illig
ram
s10
0g
59
Apple juice clear from concentrate ambient and chilled
866 01 lt01 02 97+ 37 157 NA NA NA 97 24 55 18 lt01 lt01 NA NA NA NA NA NA NA NA
19
Nutrient analysis of fruit and vegetables
Micronutrients C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
umm
illig
ram
s10
0g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
1 Potatoes old raw flesh only
lt4 NA 020 001 03 04 14 001 014 NA 13 044 03 2 443 7 21 34 032 006 028 83 1 014 lt05
2 Potatoes old boiled flesh only
NA NA 021 lt001 05 04 9 001 006 NA 18 043 03 1 365 6 18 31 034 006 024 74 NA 012 lt05
3 Potatoes old baked flesh and skin
NA NA 020 002 09 04 6 005 011 NA 18 046 03 2 600 11 27 45 063 009 038 114 NA 018 lt05
4 Potatoes old roasted flesh only
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
NA NA 023 001 08 04 5 013 014 NA 33 048 03 2 585 13 27 43 075 009 036 121 NA 018 lt05
7 Potatoes new boiled flesh and skin
NA NA 013 001 07 04 7 011 013 NA 21 051 03 3 377 11 18 44 061 008 023 88 lt07 012 lt05
8 Carrots old raw 1961 NA 013 001 02 02 2 009 006 NA 8 027 03 27 178 26 7 16 023 003 011 122 lt07 007 lt05
9 Carrots old boiled 1850 NA 009 002 02 02 3 NA 004 NA 8 023 03 29 166 31 8 17 034 004 013 84 NA 009 lt05
10 Carrots old microwaved 1887 NA 014 002 03 01 3 NA 006 NA 17 037 03 44 267 36 11 23 025 005 015 130 NA 011 lt05
11 Onions raw NA NA 011 002 03 03 3 029 010 NA 11 004 10 3 138 30 8 23 030 004 014 54 2 010 lt05
20
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
12 Onions boiled NA NA 003 lt001 03 02 4 NA 007 NA 8 006 07 2 105 25 7 23 029 005 016 49 NA 011 lt05
13 Onions fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw
97 NA 015 012 08 09 79 172 013 NA 95 061 41 9 397 48 22 81 106 008 070 73 2 028 1
15 Broccoli (calabrese) boiled
100 NA 004 006 05 09 44 167 011 NA 34 028 35 6 212 35 14 59 060 005 040 50 NA 020 1
16 Broccoli (calabrese) steamed
61 NA 029 015 08 08 60 184 013 NA 72 058 38 7 373 44 21 74 075 008 061 70 NA 025 1
17 Mushrooms raw NA NA 013 027 25 050 1 001 010 NA 40 238 117 4 378 3 10 94 021 028 056 125 2 005 17
18 Mushrooms stewed NA NA 009 026 18 08 lt05 NA 006 NA 15 129 109 3 216 3 8 75 032 035 092 93 NA 005 16
19 Mushrooms cooked in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20
Sweetcorn kernels boiled on the cob
5 NA 025 008 22 07 4 042 002 NA 24 040 10 lt05 333 4 42 107 065 009 086 63 lt07 032 1
21 Cabbage white raw lt4 NA 023 002 03 01 47 005 012 NA 84 021 01 7 227 56 12 26 039 003 016 94 2 012 1
22 Cabbage green raw NA NA 033 004 06 03 48 008 014 NA 45 036 01 7 288 56 14 37 052 004 026 75 1 018 1
23 Cabbage green boiled 53 NA 015 005 03 03 45 027 007 NA 40 021 lt01 5 187 54 9 29 040 003 016 79 NA 012 1
24 Cauliflower raw lt4 NA 006 009 06 04 56 009 014 NA 55 104 17 7 252 17 12 37 042 003 029 73 NA 013 1
25 Cauliflower boiled lt4 NA 009 003 04 05 30 011 015 NA 48 047 12 7 215 19 12 45 045 003 024 54 NA 014 1
21
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
26 Beans green raw 42 NA 012 009 08 04 8 044 006 NA 58 011 10 lt05 286 52 25 38 104 006 038 69 2 031 1
27 Beans green boiled 24 NA 008 008 07 04 6 NA 002 NA 58 012 07 lt05 304 61 28 44 106 012 038 54 NA 037 1
28 Pak choi steamed 55 NA 007 004 05 03 15 040 004 NA 80 014 10 39 287 73 16 47 096 006 040 129 1 027 04
29 Tomatoes (standard) raw
58 NA 004 001 06 01 22 052 006 NA 23 029 14 2 223 8 8 22 024 003 010 84 2 012 lt05
30
Tomatoes (standard) grilled flesh and seeds only
59 NA 005 001 06 01 30 089 015 NA 14 019 13 2 209 10 9 21 026 004 010 93 NA 014 lt05
31 Tomatoes cherry raw 80 NA 005 002 04 01 15 089 006 NA 24 019 18 4 274 10 12 31 034 005 016 95 2 012 lt05
32 Lettuce average raw 10 NA 014 005 05 01 1 064 002 NA 60 019 07 9 222 24 9 22 013 003 022 78 1 014 lt05
33 Spinach baby raw 260 NA 009 018 10 07 29 048 012 NA 161 028 01 30 682 119 80 44 189 016 090 112 4 086 5
34 Rocket raw 190 NA 019 018 07 09 20 022 008 NA 88 029 13 30 326 216 28 44 126 019 040 93 5 041 2
35 Cucumber flesh and skin raw
12 NA 003 002 02 01 2 004 001 NA 14 032 08 4 156 21 10 23 030 003 010 67 3 009 lt05
36 Peppers red raw 97 NA 007 006 05 01 126 095 023 NA 75 027 33 1 216 7 11 23 039 005 019 48 3 012 lt05
37 Peppers red boiled 103 NA 005 005 05 01 89 103 020 NA 26 016 15 lt05 159 7 10 20 035 005 019 29 NA 012 lt05
38 Pepper yellow raw 22 NA 011 002 04 01 121 064 016 NA 30 035 39 1 189 7 10 21 048 005 018 64 NA 011 lt05
39 Bananas raw flesh only
4 NA 015 004 07 02 9 016 031 NA 14 035 25 lt05 330 6 27 23 027 010 018 109 3 036 lt05
22
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
40 Apples eating raw flesh and skin
2 NA 004 004 01 lt01 6 009 007 NA lt5 010 11 1 100 5 4 8 009 003 lt006 44 4 004 lt05
41
Apples cooking stewed flesh only
lt4 NA 002 003 02 01 12 011 005 NA lt5 011 10 1 87 3 3 7 010 003 lt006 73 4 002 lt05
42 Pears raw flesh and skin 2 NA 003 004 02 01 3 012 004 NA 6 008 03 1 105 7 5 9 014 005 009 64 1 005 lt05
43 Grapes green raw lt4 NA 004 001 02 01 2 018 004 NA 6 014 02 1 217 84 63 19 021 007 lt006 44 1 006 lt05
44 Grapes red raw 2 NA 009 001 02 01 3 020 004 NA 6 012 02 1 213 11 7 18 024 010 lt006 63 NA 006 lt05
45 Strawberries raw lt4 NA 002 002 06 01 57 039 003 NA 61 037 12 1 170 17 12 26 025 003 011 62 1 031 lt05
46 Blueberries raw 2 NA 004 004 03 02 6 094 001 NA 8 020 15 2 66 10 5 16 055 006 010 53 2 069 lt05
47
Citrus fruit softeasy peelers flesh only
18 NA 017 003 04 01 42 021 006 NA 19 015 14 1 128 25 9 15 009 004 lt006 55 1 002 lt05
48 Oranges flesh only 9 NA 022 003 05 01 52 035 005 NA 33 027 10 1 122 24 8 16 011 003 lt006 73 1 002 lt05
49 Melon yellow flesh flesh only
1 NA 007 001 04 01 80 007 007 NA 13 024 26 11 180 6 6 6 018 002 010 97 lt07 002 lt05
50 Peas frozen raw 44 NA 060 008 23 08 22 011 012 NA 50 011 05 4 171 36 26 86 175 013 078 59 NA 035 lt05
51 Peas frozen microwaved NA NA 059 008 22 08 17 014 011 NA 60 010 04 4 179 36 27 91 175 014 082 73 NA 035 lt05
52
Sweetcorn canned in water drained
7 NA 026 006 19 04 24 063 013 NA 45 012 11 1 158 3 16 52 034 004 037 84 lt07 010 lt05
23
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
53
Tomatoes canned whole contents
55 NA 013 004 10 01 11 136 012 NA 11 011 14 5 212 11 10 17 057 007 010 74 NA 009 lt05
54 Tomato puree 292 NA 098 012 36 04 43 522 028 NA 39 011 63 49 1257 45 57 94 145 041 056 297 NA 034 1
55 Baked beans in tomato sauce
4 NA 021 003 07 10 NA 035 013 NA 29 011 25 261 272 42 30 88 142 024 062 471 lt07 033 3
56
Potato products shaped frozen baked
NA NA 019 002 08 05 44 270 010 NA 17 029 08 254 423 29 22 55 074 013 041 423 NA 016 lt05
57
Orange juice chilled (premium and from concentrate)
7 NA 028 002 04 lt01 40 015 006 NA 22 015 07 1 158 8 9 15 007 003 lt006 65 NA 002 lt05
58
Orange juice from concentrate ambient
NA NA 033 002 04 01 31 NA 004 NA 32 019 07 3 164 12 10 16 007 003 007 70 1 003 lt05
59
Apple juice clear from concentrate ambient and chilled
NA NA 005 002 02 lt01 26 lt001 005 NA 1 005 09 3 89 6 4 6 006 001 lt006 64 NA 003 lt05
Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed
lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo
^ = Energy values and available carbohydrate have not been calculated because available carbohydrate may include small quantities of oligosaccharides that were not analysed in this sample + = Available carbohydrate calculated on the assumption that starch is not present = 60 of nitrogen in mushrooms is non-protein nitrogen (Calculated as total nitrogen ndash non-protein nitrogen) X 625
24
Nutrient analysis of fruit and vegetables
Annex D Analytical methods used
Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g
Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g
Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g
Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g
Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
25
Nutrient analysis of fruit and vegetables
Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g
Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion
Exchange Chromatography with Pulsed Amperometric Detection In-house method
LOQ 01 g100g
Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g
Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g
Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited
Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited
26
Nutrient analysis of fruit and vegetables
Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited
Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited
Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited
Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60
Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited
The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid
Vitamin C Vitamin C is determined by HPLC using fluorescence detection
Oil Soluble Vitamins Vitamins A E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on
bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol
bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene
27
Nutrient analysis of fruit and vegetables
bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols
The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below
α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001
Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows
All-trans retinol + (07513-cis retinol) + ( β-carotene6) + (other active carotenoids12)
UKAS accredited
Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications
28
Nutrient analysis of fruit and vegetables
References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 March 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 March 2013)
29
Nutrient analysis of fruit and vegetables
Micronutrients C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
umm
illig
ram
s10
0g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
1 Potatoes old raw flesh only
lt4 NA 020 001 03 04 14 001 014 NA 13 044 03 2 443 7 21 34 032 006 028 83 1 014 lt05
2 Potatoes old boiled flesh only
NA NA 021 lt001 05 04 9 001 006 NA 18 043 03 1 365 6 18 31 034 006 024 74 NA 012 lt05
3 Potatoes old baked flesh and skin
NA NA 020 002 09 04 6 005 011 NA 18 046 03 2 600 11 27 45 063 009 038 114 NA 018 lt05
4 Potatoes old roasted flesh only
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
5
Potatoes old potato wedges with skin dipped in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
6 Potatoes old microwaved flesh and skin
NA NA 023 001 08 04 5 013 014 NA 33 048 03 2 585 13 27 43 075 009 036 121 NA 018 lt05
7 Potatoes new boiled flesh and skin
NA NA 013 001 07 04 7 011 013 NA 21 051 03 3 377 11 18 44 061 008 023 88 lt07 012 lt05
8 Carrots old raw 1961 NA 013 001 02 02 2 009 006 NA 8 027 03 27 178 26 7 16 023 003 011 122 lt07 007 lt05
9 Carrots old boiled 1850 NA 009 002 02 02 3 NA 004 NA 8 023 03 29 166 31 8 17 034 004 013 84 NA 009 lt05
10 Carrots old microwaved 1887 NA 014 002 03 01 3 NA 006 NA 17 037 03 44 267 36 11 23 025 005 015 130 NA 011 lt05
11 Onions raw NA NA 011 002 03 03 3 029 010 NA 11 004 10 3 138 30 8 23 030 004 014 54 2 010 lt05
20
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
12 Onions boiled NA NA 003 lt001 03 02 4 NA 007 NA 8 006 07 2 105 25 7 23 029 005 016 49 NA 011 lt05
13 Onions fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw
97 NA 015 012 08 09 79 172 013 NA 95 061 41 9 397 48 22 81 106 008 070 73 2 028 1
15 Broccoli (calabrese) boiled
100 NA 004 006 05 09 44 167 011 NA 34 028 35 6 212 35 14 59 060 005 040 50 NA 020 1
16 Broccoli (calabrese) steamed
61 NA 029 015 08 08 60 184 013 NA 72 058 38 7 373 44 21 74 075 008 061 70 NA 025 1
17 Mushrooms raw NA NA 013 027 25 050 1 001 010 NA 40 238 117 4 378 3 10 94 021 028 056 125 2 005 17
18 Mushrooms stewed NA NA 009 026 18 08 lt05 NA 006 NA 15 129 109 3 216 3 8 75 032 035 092 93 NA 005 16
19 Mushrooms cooked in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20
Sweetcorn kernels boiled on the cob
5 NA 025 008 22 07 4 042 002 NA 24 040 10 lt05 333 4 42 107 065 009 086 63 lt07 032 1
21 Cabbage white raw lt4 NA 023 002 03 01 47 005 012 NA 84 021 01 7 227 56 12 26 039 003 016 94 2 012 1
22 Cabbage green raw NA NA 033 004 06 03 48 008 014 NA 45 036 01 7 288 56 14 37 052 004 026 75 1 018 1
23 Cabbage green boiled 53 NA 015 005 03 03 45 027 007 NA 40 021 lt01 5 187 54 9 29 040 003 016 79 NA 012 1
24 Cauliflower raw lt4 NA 006 009 06 04 56 009 014 NA 55 104 17 7 252 17 12 37 042 003 029 73 NA 013 1
25 Cauliflower boiled lt4 NA 009 003 04 05 30 011 015 NA 48 047 12 7 215 19 12 45 045 003 024 54 NA 014 1
21
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
26 Beans green raw 42 NA 012 009 08 04 8 044 006 NA 58 011 10 lt05 286 52 25 38 104 006 038 69 2 031 1
27 Beans green boiled 24 NA 008 008 07 04 6 NA 002 NA 58 012 07 lt05 304 61 28 44 106 012 038 54 NA 037 1
28 Pak choi steamed 55 NA 007 004 05 03 15 040 004 NA 80 014 10 39 287 73 16 47 096 006 040 129 1 027 04
29 Tomatoes (standard) raw
58 NA 004 001 06 01 22 052 006 NA 23 029 14 2 223 8 8 22 024 003 010 84 2 012 lt05
30
Tomatoes (standard) grilled flesh and seeds only
59 NA 005 001 06 01 30 089 015 NA 14 019 13 2 209 10 9 21 026 004 010 93 NA 014 lt05
31 Tomatoes cherry raw 80 NA 005 002 04 01 15 089 006 NA 24 019 18 4 274 10 12 31 034 005 016 95 2 012 lt05
32 Lettuce average raw 10 NA 014 005 05 01 1 064 002 NA 60 019 07 9 222 24 9 22 013 003 022 78 1 014 lt05
33 Spinach baby raw 260 NA 009 018 10 07 29 048 012 NA 161 028 01 30 682 119 80 44 189 016 090 112 4 086 5
34 Rocket raw 190 NA 019 018 07 09 20 022 008 NA 88 029 13 30 326 216 28 44 126 019 040 93 5 041 2
35 Cucumber flesh and skin raw
12 NA 003 002 02 01 2 004 001 NA 14 032 08 4 156 21 10 23 030 003 010 67 3 009 lt05
36 Peppers red raw 97 NA 007 006 05 01 126 095 023 NA 75 027 33 1 216 7 11 23 039 005 019 48 3 012 lt05
37 Peppers red boiled 103 NA 005 005 05 01 89 103 020 NA 26 016 15 lt05 159 7 10 20 035 005 019 29 NA 012 lt05
38 Pepper yellow raw 22 NA 011 002 04 01 121 064 016 NA 30 035 39 1 189 7 10 21 048 005 018 64 NA 011 lt05
39 Bananas raw flesh only
4 NA 015 004 07 02 9 016 031 NA 14 035 25 lt05 330 6 27 23 027 010 018 109 3 036 lt05
22
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
40 Apples eating raw flesh and skin
2 NA 004 004 01 lt01 6 009 007 NA lt5 010 11 1 100 5 4 8 009 003 lt006 44 4 004 lt05
41
Apples cooking stewed flesh only
lt4 NA 002 003 02 01 12 011 005 NA lt5 011 10 1 87 3 3 7 010 003 lt006 73 4 002 lt05
42 Pears raw flesh and skin 2 NA 003 004 02 01 3 012 004 NA 6 008 03 1 105 7 5 9 014 005 009 64 1 005 lt05
43 Grapes green raw lt4 NA 004 001 02 01 2 018 004 NA 6 014 02 1 217 84 63 19 021 007 lt006 44 1 006 lt05
44 Grapes red raw 2 NA 009 001 02 01 3 020 004 NA 6 012 02 1 213 11 7 18 024 010 lt006 63 NA 006 lt05
45 Strawberries raw lt4 NA 002 002 06 01 57 039 003 NA 61 037 12 1 170 17 12 26 025 003 011 62 1 031 lt05
46 Blueberries raw 2 NA 004 004 03 02 6 094 001 NA 8 020 15 2 66 10 5 16 055 006 010 53 2 069 lt05
47
Citrus fruit softeasy peelers flesh only
18 NA 017 003 04 01 42 021 006 NA 19 015 14 1 128 25 9 15 009 004 lt006 55 1 002 lt05
48 Oranges flesh only 9 NA 022 003 05 01 52 035 005 NA 33 027 10 1 122 24 8 16 011 003 lt006 73 1 002 lt05
49 Melon yellow flesh flesh only
1 NA 007 001 04 01 80 007 007 NA 13 024 26 11 180 6 6 6 018 002 010 97 lt07 002 lt05
50 Peas frozen raw 44 NA 060 008 23 08 22 011 012 NA 50 011 05 4 171 36 26 86 175 013 078 59 NA 035 lt05
51 Peas frozen microwaved NA NA 059 008 22 08 17 014 011 NA 60 010 04 4 179 36 27 91 175 014 082 73 NA 035 lt05
52
Sweetcorn canned in water drained
7 NA 026 006 19 04 24 063 013 NA 45 012 11 1 158 3 16 52 034 004 037 84 lt07 010 lt05
23
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
53
Tomatoes canned whole contents
55 NA 013 004 10 01 11 136 012 NA 11 011 14 5 212 11 10 17 057 007 010 74 NA 009 lt05
54 Tomato puree 292 NA 098 012 36 04 43 522 028 NA 39 011 63 49 1257 45 57 94 145 041 056 297 NA 034 1
55 Baked beans in tomato sauce
4 NA 021 003 07 10 NA 035 013 NA 29 011 25 261 272 42 30 88 142 024 062 471 lt07 033 3
56
Potato products shaped frozen baked
NA NA 019 002 08 05 44 270 010 NA 17 029 08 254 423 29 22 55 074 013 041 423 NA 016 lt05
57
Orange juice chilled (premium and from concentrate)
7 NA 028 002 04 lt01 40 015 006 NA 22 015 07 1 158 8 9 15 007 003 lt006 65 NA 002 lt05
58
Orange juice from concentrate ambient
NA NA 033 002 04 01 31 NA 004 NA 32 019 07 3 164 12 10 16 007 003 007 70 1 003 lt05
59
Apple juice clear from concentrate ambient and chilled
NA NA 005 002 02 lt01 26 lt001 005 NA 1 005 09 3 89 6 4 6 006 001 lt006 64 NA 003 lt05
Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed
lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo
^ = Energy values and available carbohydrate have not been calculated because available carbohydrate may include small quantities of oligosaccharides that were not analysed in this sample + = Available carbohydrate calculated on the assumption that starch is not present = 60 of nitrogen in mushrooms is non-protein nitrogen (Calculated as total nitrogen ndash non-protein nitrogen) X 625
24
Nutrient analysis of fruit and vegetables
Annex D Analytical methods used
Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g
Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g
Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g
Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g
Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
25
Nutrient analysis of fruit and vegetables
Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g
Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion
Exchange Chromatography with Pulsed Amperometric Detection In-house method
LOQ 01 g100g
Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g
Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g
Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited
Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited
26
Nutrient analysis of fruit and vegetables
Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited
Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited
Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited
Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60
Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited
The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid
Vitamin C Vitamin C is determined by HPLC using fluorescence detection
Oil Soluble Vitamins Vitamins A E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on
bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol
bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene
27
Nutrient analysis of fruit and vegetables
bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols
The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below
α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001
Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows
All-trans retinol + (07513-cis retinol) + ( β-carotene6) + (other active carotenoids12)
UKAS accredited
Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications
28
Nutrient analysis of fruit and vegetables
References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 March 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 March 2013)
29
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
12 Onions boiled NA NA 003 lt001 03 02 4 NA 007 NA 8 006 07 2 105 25 7 23 029 005 016 49 NA 011 lt05
13 Onions fried NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
14 Broccoli (calabrese) raw
97 NA 015 012 08 09 79 172 013 NA 95 061 41 9 397 48 22 81 106 008 070 73 2 028 1
15 Broccoli (calabrese) boiled
100 NA 004 006 05 09 44 167 011 NA 34 028 35 6 212 35 14 59 060 005 040 50 NA 020 1
16 Broccoli (calabrese) steamed
61 NA 029 015 08 08 60 184 013 NA 72 058 38 7 373 44 21 74 075 008 061 70 NA 025 1
17 Mushrooms raw NA NA 013 027 25 050 1 001 010 NA 40 238 117 4 378 3 10 94 021 028 056 125 2 005 17
18 Mushrooms stewed NA NA 009 026 18 08 lt05 NA 006 NA 15 129 109 3 216 3 8 75 032 035 092 93 NA 005 16
19 Mushrooms cooked in sunflower oil
NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA
20
Sweetcorn kernels boiled on the cob
5 NA 025 008 22 07 4 042 002 NA 24 040 10 lt05 333 4 42 107 065 009 086 63 lt07 032 1
21 Cabbage white raw lt4 NA 023 002 03 01 47 005 012 NA 84 021 01 7 227 56 12 26 039 003 016 94 2 012 1
22 Cabbage green raw NA NA 033 004 06 03 48 008 014 NA 45 036 01 7 288 56 14 37 052 004 026 75 1 018 1
23 Cabbage green boiled 53 NA 015 005 03 03 45 027 007 NA 40 021 lt01 5 187 54 9 29 040 003 016 79 NA 012 1
24 Cauliflower raw lt4 NA 006 009 06 04 56 009 014 NA 55 104 17 7 252 17 12 37 042 003 029 73 NA 013 1
25 Cauliflower boiled lt4 NA 009 003 04 05 30 011 015 NA 48 047 12 7 215 19 12 45 045 003 024 54 NA 014 1
21
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
26 Beans green raw 42 NA 012 009 08 04 8 044 006 NA 58 011 10 lt05 286 52 25 38 104 006 038 69 2 031 1
27 Beans green boiled 24 NA 008 008 07 04 6 NA 002 NA 58 012 07 lt05 304 61 28 44 106 012 038 54 NA 037 1
28 Pak choi steamed 55 NA 007 004 05 03 15 040 004 NA 80 014 10 39 287 73 16 47 096 006 040 129 1 027 04
29 Tomatoes (standard) raw
58 NA 004 001 06 01 22 052 006 NA 23 029 14 2 223 8 8 22 024 003 010 84 2 012 lt05
30
Tomatoes (standard) grilled flesh and seeds only
59 NA 005 001 06 01 30 089 015 NA 14 019 13 2 209 10 9 21 026 004 010 93 NA 014 lt05
31 Tomatoes cherry raw 80 NA 005 002 04 01 15 089 006 NA 24 019 18 4 274 10 12 31 034 005 016 95 2 012 lt05
32 Lettuce average raw 10 NA 014 005 05 01 1 064 002 NA 60 019 07 9 222 24 9 22 013 003 022 78 1 014 lt05
33 Spinach baby raw 260 NA 009 018 10 07 29 048 012 NA 161 028 01 30 682 119 80 44 189 016 090 112 4 086 5
34 Rocket raw 190 NA 019 018 07 09 20 022 008 NA 88 029 13 30 326 216 28 44 126 019 040 93 5 041 2
35 Cucumber flesh and skin raw
12 NA 003 002 02 01 2 004 001 NA 14 032 08 4 156 21 10 23 030 003 010 67 3 009 lt05
36 Peppers red raw 97 NA 007 006 05 01 126 095 023 NA 75 027 33 1 216 7 11 23 039 005 019 48 3 012 lt05
37 Peppers red boiled 103 NA 005 005 05 01 89 103 020 NA 26 016 15 lt05 159 7 10 20 035 005 019 29 NA 012 lt05
38 Pepper yellow raw 22 NA 011 002 04 01 121 064 016 NA 30 035 39 1 189 7 10 21 048 005 018 64 NA 011 lt05
39 Bananas raw flesh only
4 NA 015 004 07 02 9 016 031 NA 14 035 25 lt05 330 6 27 23 027 010 018 109 3 036 lt05
22
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
40 Apples eating raw flesh and skin
2 NA 004 004 01 lt01 6 009 007 NA lt5 010 11 1 100 5 4 8 009 003 lt006 44 4 004 lt05
41
Apples cooking stewed flesh only
lt4 NA 002 003 02 01 12 011 005 NA lt5 011 10 1 87 3 3 7 010 003 lt006 73 4 002 lt05
42 Pears raw flesh and skin 2 NA 003 004 02 01 3 012 004 NA 6 008 03 1 105 7 5 9 014 005 009 64 1 005 lt05
43 Grapes green raw lt4 NA 004 001 02 01 2 018 004 NA 6 014 02 1 217 84 63 19 021 007 lt006 44 1 006 lt05
44 Grapes red raw 2 NA 009 001 02 01 3 020 004 NA 6 012 02 1 213 11 7 18 024 010 lt006 63 NA 006 lt05
45 Strawberries raw lt4 NA 002 002 06 01 57 039 003 NA 61 037 12 1 170 17 12 26 025 003 011 62 1 031 lt05
46 Blueberries raw 2 NA 004 004 03 02 6 094 001 NA 8 020 15 2 66 10 5 16 055 006 010 53 2 069 lt05
47
Citrus fruit softeasy peelers flesh only
18 NA 017 003 04 01 42 021 006 NA 19 015 14 1 128 25 9 15 009 004 lt006 55 1 002 lt05
48 Oranges flesh only 9 NA 022 003 05 01 52 035 005 NA 33 027 10 1 122 24 8 16 011 003 lt006 73 1 002 lt05
49 Melon yellow flesh flesh only
1 NA 007 001 04 01 80 007 007 NA 13 024 26 11 180 6 6 6 018 002 010 97 lt07 002 lt05
50 Peas frozen raw 44 NA 060 008 23 08 22 011 012 NA 50 011 05 4 171 36 26 86 175 013 078 59 NA 035 lt05
51 Peas frozen microwaved NA NA 059 008 22 08 17 014 011 NA 60 010 04 4 179 36 27 91 175 014 082 73 NA 035 lt05
52
Sweetcorn canned in water drained
7 NA 026 006 19 04 24 063 013 NA 45 012 11 1 158 3 16 52 034 004 037 84 lt07 010 lt05
23
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
53
Tomatoes canned whole contents
55 NA 013 004 10 01 11 136 012 NA 11 011 14 5 212 11 10 17 057 007 010 74 NA 009 lt05
54 Tomato puree 292 NA 098 012 36 04 43 522 028 NA 39 011 63 49 1257 45 57 94 145 041 056 297 NA 034 1
55 Baked beans in tomato sauce
4 NA 021 003 07 10 NA 035 013 NA 29 011 25 261 272 42 30 88 142 024 062 471 lt07 033 3
56
Potato products shaped frozen baked
NA NA 019 002 08 05 44 270 010 NA 17 029 08 254 423 29 22 55 074 013 041 423 NA 016 lt05
57
Orange juice chilled (premium and from concentrate)
7 NA 028 002 04 lt01 40 015 006 NA 22 015 07 1 158 8 9 15 007 003 lt006 65 NA 002 lt05
58
Orange juice from concentrate ambient
NA NA 033 002 04 01 31 NA 004 NA 32 019 07 3 164 12 10 16 007 003 007 70 1 003 lt05
59
Apple juice clear from concentrate ambient and chilled
NA NA 005 002 02 lt01 26 lt001 005 NA 1 005 09 3 89 6 4 6 006 001 lt006 64 NA 003 lt05
Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed
lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo
^ = Energy values and available carbohydrate have not been calculated because available carbohydrate may include small quantities of oligosaccharides that were not analysed in this sample + = Available carbohydrate calculated on the assumption that starch is not present = 60 of nitrogen in mushrooms is non-protein nitrogen (Calculated as total nitrogen ndash non-protein nitrogen) X 625
24
Nutrient analysis of fruit and vegetables
Annex D Analytical methods used
Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g
Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g
Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g
Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g
Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
25
Nutrient analysis of fruit and vegetables
Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g
Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion
Exchange Chromatography with Pulsed Amperometric Detection In-house method
LOQ 01 g100g
Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g
Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g
Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited
Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited
26
Nutrient analysis of fruit and vegetables
Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited
Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited
Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited
Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60
Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited
The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid
Vitamin C Vitamin C is determined by HPLC using fluorescence detection
Oil Soluble Vitamins Vitamins A E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on
bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol
bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene
27
Nutrient analysis of fruit and vegetables
bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols
The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below
α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001
Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows
All-trans retinol + (07513-cis retinol) + ( β-carotene6) + (other active carotenoids12)
UKAS accredited
Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications
28
Nutrient analysis of fruit and vegetables
References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 March 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 March 2013)
29
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
26 Beans green raw 42 NA 012 009 08 04 8 044 006 NA 58 011 10 lt05 286 52 25 38 104 006 038 69 2 031 1
27 Beans green boiled 24 NA 008 008 07 04 6 NA 002 NA 58 012 07 lt05 304 61 28 44 106 012 038 54 NA 037 1
28 Pak choi steamed 55 NA 007 004 05 03 15 040 004 NA 80 014 10 39 287 73 16 47 096 006 040 129 1 027 04
29 Tomatoes (standard) raw
58 NA 004 001 06 01 22 052 006 NA 23 029 14 2 223 8 8 22 024 003 010 84 2 012 lt05
30
Tomatoes (standard) grilled flesh and seeds only
59 NA 005 001 06 01 30 089 015 NA 14 019 13 2 209 10 9 21 026 004 010 93 NA 014 lt05
31 Tomatoes cherry raw 80 NA 005 002 04 01 15 089 006 NA 24 019 18 4 274 10 12 31 034 005 016 95 2 012 lt05
32 Lettuce average raw 10 NA 014 005 05 01 1 064 002 NA 60 019 07 9 222 24 9 22 013 003 022 78 1 014 lt05
33 Spinach baby raw 260 NA 009 018 10 07 29 048 012 NA 161 028 01 30 682 119 80 44 189 016 090 112 4 086 5
34 Rocket raw 190 NA 019 018 07 09 20 022 008 NA 88 029 13 30 326 216 28 44 126 019 040 93 5 041 2
35 Cucumber flesh and skin raw
12 NA 003 002 02 01 2 004 001 NA 14 032 08 4 156 21 10 23 030 003 010 67 3 009 lt05
36 Peppers red raw 97 NA 007 006 05 01 126 095 023 NA 75 027 33 1 216 7 11 23 039 005 019 48 3 012 lt05
37 Peppers red boiled 103 NA 005 005 05 01 89 103 020 NA 26 016 15 lt05 159 7 10 20 035 005 019 29 NA 012 lt05
38 Pepper yellow raw 22 NA 011 002 04 01 121 064 016 NA 30 035 39 1 189 7 10 21 048 005 018 64 NA 011 lt05
39 Bananas raw flesh only
4 NA 015 004 07 02 9 016 031 NA 14 035 25 lt05 330 6 27 23 027 010 018 109 3 036 lt05
22
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
40 Apples eating raw flesh and skin
2 NA 004 004 01 lt01 6 009 007 NA lt5 010 11 1 100 5 4 8 009 003 lt006 44 4 004 lt05
41
Apples cooking stewed flesh only
lt4 NA 002 003 02 01 12 011 005 NA lt5 011 10 1 87 3 3 7 010 003 lt006 73 4 002 lt05
42 Pears raw flesh and skin 2 NA 003 004 02 01 3 012 004 NA 6 008 03 1 105 7 5 9 014 005 009 64 1 005 lt05
43 Grapes green raw lt4 NA 004 001 02 01 2 018 004 NA 6 014 02 1 217 84 63 19 021 007 lt006 44 1 006 lt05
44 Grapes red raw 2 NA 009 001 02 01 3 020 004 NA 6 012 02 1 213 11 7 18 024 010 lt006 63 NA 006 lt05
45 Strawberries raw lt4 NA 002 002 06 01 57 039 003 NA 61 037 12 1 170 17 12 26 025 003 011 62 1 031 lt05
46 Blueberries raw 2 NA 004 004 03 02 6 094 001 NA 8 020 15 2 66 10 5 16 055 006 010 53 2 069 lt05
47
Citrus fruit softeasy peelers flesh only
18 NA 017 003 04 01 42 021 006 NA 19 015 14 1 128 25 9 15 009 004 lt006 55 1 002 lt05
48 Oranges flesh only 9 NA 022 003 05 01 52 035 005 NA 33 027 10 1 122 24 8 16 011 003 lt006 73 1 002 lt05
49 Melon yellow flesh flesh only
1 NA 007 001 04 01 80 007 007 NA 13 024 26 11 180 6 6 6 018 002 010 97 lt07 002 lt05
50 Peas frozen raw 44 NA 060 008 23 08 22 011 012 NA 50 011 05 4 171 36 26 86 175 013 078 59 NA 035 lt05
51 Peas frozen microwaved NA NA 059 008 22 08 17 014 011 NA 60 010 04 4 179 36 27 91 175 014 082 73 NA 035 lt05
52
Sweetcorn canned in water drained
7 NA 026 006 19 04 24 063 013 NA 45 012 11 1 158 3 16 52 034 004 037 84 lt07 010 lt05
23
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
53
Tomatoes canned whole contents
55 NA 013 004 10 01 11 136 012 NA 11 011 14 5 212 11 10 17 057 007 010 74 NA 009 lt05
54 Tomato puree 292 NA 098 012 36 04 43 522 028 NA 39 011 63 49 1257 45 57 94 145 041 056 297 NA 034 1
55 Baked beans in tomato sauce
4 NA 021 003 07 10 NA 035 013 NA 29 011 25 261 272 42 30 88 142 024 062 471 lt07 033 3
56
Potato products shaped frozen baked
NA NA 019 002 08 05 44 270 010 NA 17 029 08 254 423 29 22 55 074 013 041 423 NA 016 lt05
57
Orange juice chilled (premium and from concentrate)
7 NA 028 002 04 lt01 40 015 006 NA 22 015 07 1 158 8 9 15 007 003 lt006 65 NA 002 lt05
58
Orange juice from concentrate ambient
NA NA 033 002 04 01 31 NA 004 NA 32 019 07 3 164 12 10 16 007 003 007 70 1 003 lt05
59
Apple juice clear from concentrate ambient and chilled
NA NA 005 002 02 lt01 26 lt001 005 NA 1 005 09 3 89 6 4 6 006 001 lt006 64 NA 003 lt05
Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed
lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo
^ = Energy values and available carbohydrate have not been calculated because available carbohydrate may include small quantities of oligosaccharides that were not analysed in this sample + = Available carbohydrate calculated on the assumption that starch is not present = 60 of nitrogen in mushrooms is non-protein nitrogen (Calculated as total nitrogen ndash non-protein nitrogen) X 625
24
Nutrient analysis of fruit and vegetables
Annex D Analytical methods used
Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g
Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g
Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g
Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g
Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
25
Nutrient analysis of fruit and vegetables
Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g
Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion
Exchange Chromatography with Pulsed Amperometric Detection In-house method
LOQ 01 g100g
Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g
Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g
Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited
Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited
26
Nutrient analysis of fruit and vegetables
Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited
Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited
Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited
Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60
Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited
The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid
Vitamin C Vitamin C is determined by HPLC using fluorescence detection
Oil Soluble Vitamins Vitamins A E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on
bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol
bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene
27
Nutrient analysis of fruit and vegetables
bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols
The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below
α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001
Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows
All-trans retinol + (07513-cis retinol) + ( β-carotene6) + (other active carotenoids12)
UKAS accredited
Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications
28
Nutrient analysis of fruit and vegetables
References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 March 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 March 2013)
29
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
40 Apples eating raw flesh and skin
2 NA 004 004 01 lt01 6 009 007 NA lt5 010 11 1 100 5 4 8 009 003 lt006 44 4 004 lt05
41
Apples cooking stewed flesh only
lt4 NA 002 003 02 01 12 011 005 NA lt5 011 10 1 87 3 3 7 010 003 lt006 73 4 002 lt05
42 Pears raw flesh and skin 2 NA 003 004 02 01 3 012 004 NA 6 008 03 1 105 7 5 9 014 005 009 64 1 005 lt05
43 Grapes green raw lt4 NA 004 001 02 01 2 018 004 NA 6 014 02 1 217 84 63 19 021 007 lt006 44 1 006 lt05
44 Grapes red raw 2 NA 009 001 02 01 3 020 004 NA 6 012 02 1 213 11 7 18 024 010 lt006 63 NA 006 lt05
45 Strawberries raw lt4 NA 002 002 06 01 57 039 003 NA 61 037 12 1 170 17 12 26 025 003 011 62 1 031 lt05
46 Blueberries raw 2 NA 004 004 03 02 6 094 001 NA 8 020 15 2 66 10 5 16 055 006 010 53 2 069 lt05
47
Citrus fruit softeasy peelers flesh only
18 NA 017 003 04 01 42 021 006 NA 19 015 14 1 128 25 9 15 009 004 lt006 55 1 002 lt05
48 Oranges flesh only 9 NA 022 003 05 01 52 035 005 NA 33 027 10 1 122 24 8 16 011 003 lt006 73 1 002 lt05
49 Melon yellow flesh flesh only
1 NA 007 001 04 01 80 007 007 NA 13 024 26 11 180 6 6 6 018 002 010 97 lt07 002 lt05
50 Peas frozen raw 44 NA 060 008 23 08 22 011 012 NA 50 011 05 4 171 36 26 86 175 013 078 59 NA 035 lt05
51 Peas frozen microwaved NA NA 059 008 22 08 17 014 011 NA 60 010 04 4 179 36 27 91 175 014 082 73 NA 035 lt05
52
Sweetcorn canned in water drained
7 NA 026 006 19 04 24 063 013 NA 45 012 11 1 158 3 16 52 034 004 037 84 lt07 010 lt05
23
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
53
Tomatoes canned whole contents
55 NA 013 004 10 01 11 136 012 NA 11 011 14 5 212 11 10 17 057 007 010 74 NA 009 lt05
54 Tomato puree 292 NA 098 012 36 04 43 522 028 NA 39 011 63 49 1257 45 57 94 145 041 056 297 NA 034 1
55 Baked beans in tomato sauce
4 NA 021 003 07 10 NA 035 013 NA 29 011 25 261 272 42 30 88 142 024 062 471 lt07 033 3
56
Potato products shaped frozen baked
NA NA 019 002 08 05 44 270 010 NA 17 029 08 254 423 29 22 55 074 013 041 423 NA 016 lt05
57
Orange juice chilled (premium and from concentrate)
7 NA 028 002 04 lt01 40 015 006 NA 22 015 07 1 158 8 9 15 007 003 lt006 65 NA 002 lt05
58
Orange juice from concentrate ambient
NA NA 033 002 04 01 31 NA 004 NA 32 019 07 3 164 12 10 16 007 003 007 70 1 003 lt05
59
Apple juice clear from concentrate ambient and chilled
NA NA 005 002 02 lt01 26 lt001 005 NA 1 005 09 3 89 6 4 6 006 001 lt006 64 NA 003 lt05
Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed
lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo
^ = Energy values and available carbohydrate have not been calculated because available carbohydrate may include small quantities of oligosaccharides that were not analysed in this sample + = Available carbohydrate calculated on the assumption that starch is not present = 60 of nitrogen in mushrooms is non-protein nitrogen (Calculated as total nitrogen ndash non-protein nitrogen) X 625
24
Nutrient analysis of fruit and vegetables
Annex D Analytical methods used
Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g
Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g
Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g
Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g
Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
25
Nutrient analysis of fruit and vegetables
Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g
Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion
Exchange Chromatography with Pulsed Amperometric Detection In-house method
LOQ 01 g100g
Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g
Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g
Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited
Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited
26
Nutrient analysis of fruit and vegetables
Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited
Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited
Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited
Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60
Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited
The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid
Vitamin C Vitamin C is determined by HPLC using fluorescence detection
Oil Soluble Vitamins Vitamins A E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on
bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol
bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene
27
Nutrient analysis of fruit and vegetables
bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols
The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below
α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001
Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows
All-trans retinol + (07513-cis retinol) + ( β-carotene6) + (other active carotenoids12)
UKAS accredited
Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications
28
Nutrient analysis of fruit and vegetables
References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 March 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 March 2013)
29
Nutrient analysis of fruit and vegetables C
ompo
site
sam
ple
num
ber
Sample description Vi
tam
in A
mic
rogr
ams
100g
Vita
min
D m
icro
gram
s10
0g
Thia
min
mill
igra
ms
100g
Rib
ofla
vin
mill
igra
ms
100g
Nia
cin
mill
igra
ms
100g
Tryp
toph
an6
0m
illig
ram
s10
0g
Vita
min
C m
illig
ram
s10
0g
Vita
min
E m
illig
ram
s10
0g
Vita
min
B6
mill
igra
ms
100g
Vita
min
B12
mic
rogr
ams
100g
Fola
te m
icro
gram
s10
0g
Pant
othe
nic
acid
m
illig
ram
s10
0g
Bio
tin m
icro
gram
s10
0g
Sodi
um m
illig
ram
s10
0g
Pota
ssiu
m m
illig
ram
s10
0g
Cal
cium
mill
igra
ms
100g
Mag
nesi
um
mill
igra
ms
100g
Phos
phor
usm
illig
ram
s10
0g
Iron
mill
igra
ms
100g
Cop
per m
illig
ram
s10
0g
Zinc
mill
igra
ms
100g
Chl
orid
e m
illig
ram
s10
0g
Iodi
ne m
icro
gram
s10
0g
Man
gane
se m
illig
ram
s10
0g
Sele
nium
mic
rogr
ams
100g
53
Tomatoes canned whole contents
55 NA 013 004 10 01 11 136 012 NA 11 011 14 5 212 11 10 17 057 007 010 74 NA 009 lt05
54 Tomato puree 292 NA 098 012 36 04 43 522 028 NA 39 011 63 49 1257 45 57 94 145 041 056 297 NA 034 1
55 Baked beans in tomato sauce
4 NA 021 003 07 10 NA 035 013 NA 29 011 25 261 272 42 30 88 142 024 062 471 lt07 033 3
56
Potato products shaped frozen baked
NA NA 019 002 08 05 44 270 010 NA 17 029 08 254 423 29 22 55 074 013 041 423 NA 016 lt05
57
Orange juice chilled (premium and from concentrate)
7 NA 028 002 04 lt01 40 015 006 NA 22 015 07 1 158 8 9 15 007 003 lt006 65 NA 002 lt05
58
Orange juice from concentrate ambient
NA NA 033 002 04 01 31 NA 004 NA 32 019 07 3 164 12 10 16 007 003 007 70 1 003 lt05
59
Apple juice clear from concentrate ambient and chilled
NA NA 005 002 02 lt01 26 lt001 005 NA 1 005 09 3 89 6 4 6 006 001 lt006 64 NA 003 lt05
Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene equivalents6) NA = Not Analysed
lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo
^ = Energy values and available carbohydrate have not been calculated because available carbohydrate may include small quantities of oligosaccharides that were not analysed in this sample + = Available carbohydrate calculated on the assumption that starch is not present = 60 of nitrogen in mushrooms is non-protein nitrogen (Calculated as total nitrogen ndash non-protein nitrogen) X 625
24
Nutrient analysis of fruit and vegetables
Annex D Analytical methods used
Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g
Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g
Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g
Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g
Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
25
Nutrient analysis of fruit and vegetables
Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g
Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion
Exchange Chromatography with Pulsed Amperometric Detection In-house method
LOQ 01 g100g
Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g
Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g
Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited
Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited
26
Nutrient analysis of fruit and vegetables
Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited
Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited
Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited
Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60
Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited
The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid
Vitamin C Vitamin C is determined by HPLC using fluorescence detection
Oil Soluble Vitamins Vitamins A E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on
bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol
bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene
27
Nutrient analysis of fruit and vegetables
bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols
The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below
α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001
Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows
All-trans retinol + (07513-cis retinol) + ( β-carotene6) + (other active carotenoids12)
UKAS accredited
Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications
28
Nutrient analysis of fruit and vegetables
References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 March 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 March 2013)
29
Nutrient analysis of fruit and vegetables
Annex D Analytical methods used
Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g
Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g
Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g
Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g
Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g
25
Nutrient analysis of fruit and vegetables
Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g
Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion
Exchange Chromatography with Pulsed Amperometric Detection In-house method
LOQ 01 g100g
Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g
Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g
Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited
Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited
26
Nutrient analysis of fruit and vegetables
Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited
Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited
Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited
Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60
Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited
The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid
Vitamin C Vitamin C is determined by HPLC using fluorescence detection
Oil Soluble Vitamins Vitamins A E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on
bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol
bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene
27
Nutrient analysis of fruit and vegetables
bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols
The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below
α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001
Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows
All-trans retinol + (07513-cis retinol) + ( β-carotene6) + (other active carotenoids12)
UKAS accredited
Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications
28
Nutrient analysis of fruit and vegetables
References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 March 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 March 2013)
29
Nutrient analysis of fruit and vegetables
Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g
Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion
Exchange Chromatography with Pulsed Amperometric Detection In-house method
LOQ 01 g100g
Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g
Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g
Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited
Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited
26
Nutrient analysis of fruit and vegetables
Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited
Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited
Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited
Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60
Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited
The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid
Vitamin C Vitamin C is determined by HPLC using fluorescence detection
Oil Soluble Vitamins Vitamins A E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on
bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol
bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene
27
Nutrient analysis of fruit and vegetables
bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols
The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below
α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001
Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows
All-trans retinol + (07513-cis retinol) + ( β-carotene6) + (other active carotenoids12)
UKAS accredited
Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications
28
Nutrient analysis of fruit and vegetables
References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 March 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 March 2013)
29
Nutrient analysis of fruit and vegetables
Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited
Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited
Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited
Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60
Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited
The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid
Vitamin C Vitamin C is determined by HPLC using fluorescence detection
Oil Soluble Vitamins Vitamins A E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on
bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol
bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene
27
Nutrient analysis of fruit and vegetables
bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols
The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below
α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001
Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows
All-trans retinol + (07513-cis retinol) + ( β-carotene6) + (other active carotenoids12)
UKAS accredited
Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications
28
Nutrient analysis of fruit and vegetables
References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 March 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 March 2013)
29
Nutrient analysis of fruit and vegetables
bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols
The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below
α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001
Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows
All-trans retinol + (07513-cis retinol) + ( β-carotene6) + (other active carotenoids12)
UKAS accredited
Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications
28
Nutrient analysis of fruit and vegetables
References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 March 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 March 2013)
29
Nutrient analysis of fruit and vegetables
References 1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 March 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 March 2013)
29