Nutrient analysis of a range of
processed foods with particular
reference to trans fatty acids
Analytical report (revised version - macro and
micro-nutrients)
1
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
2
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Prepared by the Institute of Food Research
Authors:
Mark Roe*
Susan Church§
Hannah Pinchen*
Paul Finglas*
*Institute of Food Research, Norwich Research Park, Colney, Norwich, NR4 7UA
§
Independent Nutritionist, Surrey, UK
© Crown copyright 2013
First published March 2013
Published to DH website, in electronic PDF format only.
http://www.dh.gov.uk/publications
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Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Contents
Contents..................................................................................................................................... 4
Executive summary.................................................................................................................... 6
Methods ..................................................................................................................................... 7
Notes relating to analysis ..................................................................................................... 13
Evaluation of data................................................................................................................. 15
Analytical Results..................................................................................................................... 16
Sample 1: Cheese and tomato pizza, retail, all bases, not stuffed crust............................... 16
Sample 2: Garlic and herb baguette, baked ......................................................................... 17
Sample 3: Crunchy clusters type breakfast cereal without nuts ........................................... 18
Sample 4: Crunchy / crispy muesli type cereal with nuts...................................................... 19
Sample 5: Quiche Lorraine with shortcrust pastry, retail ...................................................... 20
Sample 6: Low fat spread (26-39%), not polyunsaturated (including dairy type) .................. 21
Sample 7: Low fat spread (26-39%), not polyunsaturated, with olive oil............................... 22
Sample 8: Low fat spread (26-39%), polyunsaturated.......................................................... 23
Sample 9: Hard block margarine .......................................................................................... 24
Sample 10: Compound cooking fat, not polyunsaturated ..................................................... 25
Sample 11: Ghee made from vegetable oil .......................................................................... 26
Sample 12: Reduced fat spread (41-62%), polyunsaturated ................................................ 27
Sample 13: Reduced fat spread (41-62%), not polyunsaturated .......................................... 28
Sample 14: Reduced fat spread (41-62%), not polyunsaturated, with olive oil ..................... 29
Sample 15: Reduced fat spread (62-75%), not polyunsaturated .......................................... 30
Sample 16: Takeaway chicken pieces, coated, deep fried ................................................... 31
Sample 17: Coated chicken pieces, takeaway ..................................................................... 32
Sample 18: Chicken/turkey burger, coated, baked ............................................................... 33
Sample 19: Breaded/battered chicken/turkey pieces, cooked .............................................. 34
Sample 20: Chicken breast/steak, coated, baked................................................................. 35
Sample 21: Beef pie, purchased, puff or shortcrust pastry, family size ................................ 36
Sample 22: Beef pie, purchased, individual, puff or shortcrust pastry .................................. 37
Sample 23: Cornish pasty, purchased.................................................................................. 38
Sample 24: Pork pie, individual ............................................................................................ 39
Sample 25: Sausage roll, purchased, ready to eat, flaky pastry ........................................... 40
Sample 26: Chicken/turkey pasties/slices, puff pastry.......................................................... 41
Sample 27: Cod in batter, fried in commercial oil, from takeaway fish and chip shops......... 42
Sample 28: Cod in batter, frozen/chilled, baked ................................................................... 43
Sample 29: Cod in breadcrumbs, oven baked...................................................................... 44
Sample 30: Fish fingers, pollock, grilled ............................................................................... 45
Sample 31: Coleslaw, purchased, not low calorie ................................................................ 46
Sample 32: Chips, fried in commercial oil, from takeaway fish and chip shops .................... 47
Sample 33: Chips, fine cut, from fast food outlets ................................................................ 48
Sample 34: Potato chips, oven ready, baked ....................................................................... 49
Sample 35: Potato chips, oven ready, with batter, baked..................................................... 50
Sample 36: Potato crisps, fried in vegetable oil, not Walkers, not premium crisps, not fried in sunflower oil.......................................................................................................................... 51
Sample 37: Potato crisps fried in sunflower oil, including premium, not Walkers ................. 52
Sample 38: Potato crisps fried in high oleic sunflower oil ..................................................... 53
Sample 39: Potato rings (e.g. Hula Hoops) .......................................................................... 54
Sample 41: Tortilla chips in Sunseed or high oleic sunflower oil (e.g. Doritos)..................... 55
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Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 42: Corn snacks (e.g. Monster Munch, Wotsits)...................................................... 56
Sample 43: Mixed toffees (including liquorice toffees), not premium.................................... 57
Sample 44: Chew sweets (e.g. Starburst, Chewits, Blackjacks)........................................... 58
Sample 45: Milk chocolate bar.............................................................................................. 59
Sample 46: Chocolate covered caramels (e.g. Cadburys caramel)...................................... 60
Sample 47: Dark chocolate with crème or mint fondant centres........................................... 61
Sample 48: Mars bars (and own brand equivalents) ............................................................ 62
Sample 49: Maltesers (and similar products) ....................................................................... 63
Sample 50: Milk chocolate covered caramel and biscuit fingers........................................... 64
Sample 51: Chocolate covered bar with caramel and cereal................................................ 65
Sample 52: Milky Way bars (and own brand equivalents) .................................................... 66
Sample 53: Snickers bars (and own brand equivalents)....................................................... 67
Sample 54: Chocolate spread .............................................................................................. 68
Sample 55: Cream of tomato soup, canned ......................................................................... 69
Sample 56: Instant soup, as purchased ............................................................................... 70
Sample 57: Mayonnaise (retail), standard ............................................................................ 71
Sample 58: Baby rusks......................................................................................................... 72
Sample 59: Ice cream, non dairy, vanilla, soft scoop............................................................ 73
Sample 60: Ice cream, dairy, vanilla, soft scoop................................................................... 74
Sample 61: Chocolate / choc mint and nut cone (e.g. Cornetto) .......................................... 75
Sample 62: Ice cream, luxury, dairy, with chocolate / caramel ............................................. 76
Sample 63: Luxury choc ices (e.g. Wall’s Dream, Bounty, Magnum) ................................... 77
Sample 64: Butter, spreadable (75-80% fat) ........................................................................ 78
Sample 65: Butter, spreadable, light (60% fat) ..................................................................... 79
Sample 66: Coleslaw, purchased, economy products only .................................................. 80
Analytical Methods ................................................................................................................... 81
Quality Assurance .................................................................................................................... 85
References............................................................................................................................... 99
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Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Executive summary
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 value of the nation’s 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 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 foods to reflect recent product reformulations by the food industry to lower the trans
fatty acid content of manufactured products. Artificial trans fats can be produced by the
industrial hydrogenation of vegetable oils to produce the semi-solid and solid fats that are
widely used in food manufacture (e.g. fat spreads, biscuits) and catering outlets. Natural trans
fats occur at low levels in dairy products and meats from ruminant animals.
Results from the analysis of macronutrients and individual fatty acids were published in an
earlier, similarly titled report. This revised report republishes this data and also includes:
• New data for micronutrients in all composites
• New data for macro and micro-nutrients in three confectionery samples (composites 48, 52
and 53).
In addition to the above:
• Individual fatty acid data is published alongside this analytical report to correct data
previously published for composite 55 (Cream of tomato soup, canned)
The results from this analytical survey updates the information currently held by providing
composition data on foods considered to be potential sources of trans fats in manufactured
foods and also extend the range of data we hold (eg providing separate data for savoury
snacks produced using different types of oils). The results will be incorporated into the
Department of Health’s1 nutrient databank that supports dietary surveys and will be also
disseminated via the authoritative UK food composition tables, McCance and Widdowson’s
The Composition of Foods. This project reports analysis of 65 composite samples that were
made up of between 5 and 16 sub-samples that were representative of products consumed in
the UK. Results for individual fatty acids are reported separately in electronic format.
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Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Methods
A list of composite samples to be analysed was determined by reviewing the contribution made
to trans fat intakes by manufactured food products. Existing composition data held for these
types of foods was reviewed, and frequency of consumption determined (using data from year
1 of the National Diet and Nutrition Survey rolling programme). Information obtained from the
food industry on reformulation activity to reduce the levels of trans fats in manufactured foods
was also considered. The composite list2 was finalised following consultation with expert users
of the data (including representatives of the food industry, academia, catering suppliers,
nutritionists and dietitians). Market share information was then used (where available), and
industry consulted, to determine which sub-samples were included within each composite
sample.
Food samples were purchased and prepared for analysis between January and April 2010,
with the exception of some confectionery products (composites 48, 52 and 53) which were
purchased and prepared for analysis between January and February 2012. Purchase of these
confectionery samples was delayed so that reformulation of some key products could be taken
into account. The majority of food samples were purchased from retail outlets in the Norwich
area. Regional sampling (within the Norwich area, Leeds, Manchester, Wolverhampton and
Surrey) was carried out for samples from takeaway outlets. The retail outlets included
supermarkets, independent retailers, catering suppliers and takeaway outlets. Food samples
were combined into 65 composite samples for analysis. Each composite was made up of
between 5 and 16 sub-samples, combined on an equal weight basis. This process allowed a
single, robust set of nutrient values to be derived for each product type, covering an
appropriate cross-section of products available. Samples requiring preparation/cooking were
prepared in accordance with manufacturers’ instructions and using normal domestic practices.
A full list of the composite food samples analysed is given on page 8.
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Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Composite sample list
Full details of sub-samples are in the project sampling report, available as a separate
document. This table lists the 65 composite samples2 prepared and analysed.
Sample Sample Name
Number2
Description
1
Cheese and tomato pizza,
retail, all bases, not stuffed
crust
11 samples, 10 products, frozen and chilled
2
Garlic and herb baguette, baked 10 samples, 10 products, frozen and chilled
3
Crunchy clusters type breakfast
cereal without nuts
7 samples, 6 products
4
Crunchy/crispy muesli type
cereal with nuts
7 samples, 5 products
5
Quiche Lorraine with shortcrust
pastry, retail
10 samples, 7 products
6
Low fat spread (26-39%), not
polyunsaturated (including dairy
type)
7 samples, 5 products
7
Low fat spread (26-39%), not
polyunsaturated, with olive oil
8 samples, 4 products
8
Low fat spread (26-39%),
polyunsaturated
10 samples, 5 products
9
Hard block margarine
10 samples, 4 products
10
Compound cooking fat, not
polyunsaturated
6 samples, 3 products
11
Ghee made from vegetable oil
5 samples, 3 products
12
Reduced fat spread (41-62%),
polyunsaturated
12 samples, 7 products
8
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
13
Reduced fat spread (41-62%),
not polyunsaturated
11 samples, 8 products
14
Reduced fat spread (41-62%),
not polyunsaturated, with olive
oil
10 samples, 6 products
15
Reduced fat spread (62-75%),
not polyunsaturated
10 samples, 5 products
16
Takeaway chicken pieces,
coated, deep fried
6 samples from fast food chains including
KFC
17
Coated chicken pieces,
takeaway
8 samples, 7 products
18
Chicken/turkey burger, coated,
baked
10 samples, 7 products
19
Breaded/battered
chicken/turkey pieces, cooked
9 samples, 9 products, includes battered
and breaded
20
Chicken breast/steak, coated,
baked
8 samples, 7 products, breaded and battered
21
Beef pie, purchased, puff or
shortcrust pastry, family size
8 samples, 8 products, including steak and
mushroom and steak and ale
22
Beef pie, purchased, individual,
puff or shortcrust pastry
9 samples, 9 products, including beef and
onion
23
Cornish pasty, purchased
11 samples, 10 products
24
Pork pie, individual
10 samples, 10 products
25
Sausage roll, purchased, readyto-eat, flaky pastry
10 samples, 10 products, mini and large,
ready to eat
26
Chicken/turkey pasties/slices,
puff pastry
10 samples, 10 products, including chicken
and mushroom and chicken and bacon
9
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
27
Cod in batter, fried in
commercial oil, from takeaway
fish and chip shops
10 samples, vegetable oil, palm oil and beef
dripping
28
Cod in batter, frozen/chilled,
baked
10 samples, 8 products
29
Cod in breadcrumbs, oven
baked
10 samples, 8 products
30
Fish fingers, pollock, grilled
10 samples, 6 products
31
Coleslaw, purchased, not low
calorie
8 samples, 7 products
32
Chips, fried in commercial oil,
from takeaway fish and chip
shops
10 samples, vegetable oil, palm oil and beef
dripping
33
Chips, fine cut, from fast food
outlets
5 samples,4 products, including McDonalds,
Burger King, Wimpy, KFC
34
Potato chips, oven ready, baked 11 samples, 10 products, straight cut and
crinkle cut
35
Potato chips, oven ready, with
batter, baked
10 samples, 8 products
36
Potato crisps, fried in vegetable
oil, not Walkers, not Premium
crisps, not fried in sunflower oil
5 samples, 5 products, including Pringles
37
Potato crisps fried in sunflower
oil, including premium, not
Walkers
8 samples,8 products, including premium
and value
38
Potato crisps fried in high oleic
sunflower oil
11 samples, 8 products, assorted flavours
39
Potato rings (e.g. Hula Hoops)
10 samples, 7 products, including Hula
Hoops
10
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
41
Tortilla chips in Sunseed or high 7 samples, 6 products, including Doritos
oleic sunflower oil (e.g. Doritos)
42
Corn snacks (e.g. Monster
Munch, Wotsits)
6 samples,4 products, including Wotsits and
Monster Munch
43
Mixed toffees (including
liquorice toffees), not premium
8 samples, 8 products, including liquorice
and mint
44
Chew sweets (e.g. Starburst,
Chewits, Blackjacks)
9 samples, 8 products
45
Milk chocolate bar
11 samples, 11 products
46
Chocolate covered caramels
(e.g. Cadburys caramel)
10 samples, 8 products
47
Dark chocolate with crème or
mint fondant centre
10 samples, 8 products, including After
Eights
48
Mars bars (and own brand
equivalents)
16 samples, 3 brands, including standard,
snack and fun size
49
Maltesers (and similar products) 9 samples, 3 products, including Maltesers
50
Milk chocolate covered caramel
and biscuit fingers
9 samples, 7 products, including Twix
51
Chocolate-covered bar with
caramel and cereal
6 samples, 6 products
52
Milky Way bars (and own brand
equivalents)
16 samples, 3 brands, including standard
and fun size
53
Snickers bars (and own brand
equivalents)
16 samples, 3 brands, including standard,
snack and fun size
54
Chocolate spread
7 samples, 5 products
55
Cream of tomato soup, canned
10 samples, 5 products
56
Instant soup, as purchased
11 samples, 11 products, powder only, not
including croutons
11
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
57
Mayonnaise, retail, standard
11 samples, 7 products
58
Baby Rusks
8 samples, 8 products
59
Ice cream, non dairy, vanilla,
soft scoop
10 samples, 8 products
60
Ice cream, dairy, vanilla, soft
scoop
10 samples, 7 products
61
Chocolate/choc mint and nut
cone (e.g. Cornetto)
7 samples, 5 products
62
Ice cream, luxury, dairy, with
chocolate/caramel
10 samples, 7 products
63
Luxury choc ices (e.g. Wall’s
Dream, Bounty, Magnum)
11 samples, 5 products
64
Butter, spreadable (75-80% fat)
9 samples, 7 products
65
Butter, spreadable, light (60%
fat)
11 samples, 7 products
66
Coleslaw, purchased, economy
products only
8 samples, 4 products
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Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Analysis and results
Notes relating to analysis
• Available carbohydrate, starch, total sugars and individual sugars are reported as
monosaccharide equivalents. The following factors were used to convert from carbohydrate
weights to monosaccharide equivalents.
o Monosaccharides:
no conversion
o Disaccharides:
x 1.05
o Oligosaccharides
Trisaccharides
x 1.07
Tetrasaccharides
x 1.08
Pentasaccharides
x 1.09
o Starch
x 1.10
• Total carbohydrate was reported as ‘available carbohydrate’ calculated from the sum of free
sugars (glucose, fructose, sucrose, maltose, lactose, galactose and oligosaccharides) and
complex carbohydrates (dextrins, starch)
• Protein is calculated from total nitrogen using the nitrogen conversion factors shown
• The values given for fat refer to total fat and not just triglycerides
• Metabolisable energy is given in kilocalories (kcal) and kilojoules (kJ). These values have
been calculated from protein, fat and carbohydrate using the following energy conversion
factors
kcal/g
kJ/g
o Protein
4
17
o Fat
9
37
o Available carbohydrate
3.75
16
• Saturated, cis-monounsaturated, cis-polyunsaturated, and trans fatty acids have been
calculated from summations of individual fatty acids and are shown as g/100g food. A
conversion factor has been used to allow for the non-triglyceride fraction of the lipid and
calculate fatty acids g/100g food from g/100g fatty acid methyl esters. The conversion
factors used depend on the main fat source of the food and are taken from the tables given
in the 6th Summary edition of McCance and Widdowson’s The Composition of Foods.
Results for individual fatty acids are available separately in electronic format.
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Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
• Total vitamin A is calculated as retinol equivalents and is equal to retinol + (beta-carotene
equivalents/6)
• Retinol is calculated as all-trans retinol + (0.75 X 13-cis retinol)
• Total carotene is expressed as beta-carotene equivalents and is calculated as betacarotene + (alpha-carotene + beta-cryptoxanthin)/2
• Beta-carotene is expressed as the sum of trans and cis-beta carotene
• Total vitamin D is calculated as vitamin D3 + (25OH vitamin D3 X 5)
• Total vitamin E is expressed as a-tocopherol equivalents and is calculated using the
following conversion factors for vitamin E activity:
o α-tocopherol x
1.00
o β-tocopherol x
0.40
o δ-tocopherol x
0.01
o γ-tocopherol x
0.10
o α-tocotrienol x
0.30
o β-tocotrienol x
0.05
o γ-tocotrienol x
0.01
• Some values are reported as ‘<’ meaning that the result was below the analytical limit of
quantification (LOQ) or limit of detection (LOD). There is no distinction between ‘<’ and ‘not
detected’
• Tr = Trace amount
• Proximate analysis and analysis of individual fatty acids was performed by Eurofins
laboratories between March and April 2010. Analysis of inorganics and vitamins was
performed by LGC between April and July 2010. Confectionery samples (48, 52 and 53)
were analysed between March and September 2012
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Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Evaluation of data
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. Sources used included UK Food Composition tables, other food composition tables and
information from manufacturers and retailers. 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.
Results for all composite samples are given below.
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Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Analytical Results
Sample 1: Cheese and tomato pizza, retail, all bases, not stuffed crust
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
38.1
1.95
6.25
12.2
9.8
2.0
272
1148
19
g/100g
g/100g
0.8
0.9
<0.1
2.1
<0.1
<0.1
32.2
3.9
36.1
1.7
2.9
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
4.12
3.56
0.33
1.06
1.39
0.11
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
397
223
217
24
179
1.1
0.10
1.3
630
0.4
17
4
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.15
0.15
1.0
2.8
<0.02
0.4
4
0.2
4.1
2
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
1
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
119
91
µg/100g
µg/100g
µg/100g
µg/100g
134
Ret Equiv
<0.1
1.68
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present.
16
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 2: Garlic and herb baguette, baked
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
25.8
1.23
5.70
7.0
16.7
1.8
348
1459
31
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
0.1
0.2
<0.1
2.5
<0.1
<0.1
42.2
2.9
45.1
0.8
2.7
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
8.63
5.09
0.32
1.24
1.56
0.31
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
476
149
126
21
88
1.6
0.08
0.7
730
0.6
3
1
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.23
0.13
1.1
1.7
0.14
0.1
11
0.20
0.6
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
1
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
179
53
µg/100g
µg/100g
µg/100g
µg/100g
188
Ret Equiv
<0.1
1.79
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present.
17
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 3: Crunchy clusters type breakfast cereal without nuts
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
1.7
1.23
5.83
7.2
11.6
1.2
399
1687
2
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
3.6
3.8
16.6
1.3
<0.1
<0.1
45.7
25.3
71.0
4.3
7.2
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
4.15
4.46
0.19
2.14
2.33
0.01
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
41
310
40
72
232
2.7
0.30
1.6
100
2.1
2
6
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
1.02
1.06
4.0
2.8
0.17
90
0.32
8.9
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
1
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
<5
µg/100g
µg/100g
µg/100g
µg/100g
<5
Ret Equiv
1.38
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that
retinol, alpha-carotene or cryptoxanthins are not present.
18
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 4: Crunchy / crispy muesli type cereal with nuts
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
3.3
1.45
5.83
8.4
20.5
1.4
450
1892
3
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
1.4
1.6
20.2
<0.1
<0.1
<0.1
38.7
23.1
61.9
4.4
7.9
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
4.61
10.62
0.31
3.91
4.22
0.01
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
1
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
138
290
46
83
245
4.0
0.34
1.8
240
2.3
19
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
9.5
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
3.26
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Two sub-samples within the composite sample were fortified with iron
19
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 5: Quiche Lorraine with shortcrust pastry, retail
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
52.5
1.45
6.25
9.1
17.6
1.6
269
1121
80
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
0.4
0.3
0.3
0.7
1.5
<0.1
16.5
3.2
19.7
0.9
1.3
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
8.31
6.27
0.30
1.54
1.84
0.18
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
339
155
147
15
177
0.6
0.03
1.0
450
0.1
7
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
20
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 6: Low fat spread (26-39%), not polyunsaturated (including dairy type)
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
1
Energy (kcal)
1
Energy (kJ)
Cholesterol
INORGANICS
57.5
0.02
6.25
0.2
39.0
1.6
g/100g
g/100g
<0.7
mg/100g
g/100g
g/100g
g/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
9.76
17.27
1.61
8.21
9.82
0.12
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
692
61
12
2
9
0.02
<0.001
0.02
970
<0.0001
15
<0.012
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
FAT SOLUBLE VITAMINS
All–trans retinol
750
Alpha - carotene
<0.1
Beta - carotene
859
Beta - cryptoxanthin
<0.1
Total vitamin A
893
Zeaxanthin
<0.1
Lutein
<0.1
Lycopene
<0.1
Vitamin D
3.0
Vitamin E
12.50
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Energy values have not been calculated because carbohydrate was not measured in this
sample. Based on sub-sample ingredients and product information, small quantities of
starch and sugars are likely to be present.
21
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 7: Low fat spread (26-39%), not polyunsaturated, with olive oil
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
58.9
0.02
6.25
0.1
38.9
1.2
353
1450
5
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
<0.1
<0.1
<0.1
<0.1
0.5
<0.1
<0.1
0.5
0.5
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
8.90
21.54
1.43
4.93
6.36
0.14
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
488
48
9
1
6
0.04
<0.001
0.03
690
0.01
<1
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
787
19
620
<0.1
892
<0.1
21
<0.1
4.5
13.00
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
22
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 8: Low fat spread (26-39%), polyunsaturated
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
1
Energy (kcal)
1
Energy (kJ)
Cholesterol
INORGANICS
52.5
<0.01
6.25
Tr
36.9
1.2
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
8.55
11.45
2.02
12.94
14.96
0.05
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
482
31
4
0.39
4
0.01
0.01
<0.001
770
<0.0001
<0.012
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
811
Alpha - carotene
15
Beta - carotene
895
Beta - cryptoxanthin
<0.1
Total vitamin A
962
Zeaxanthin
<0.1
Lutein
<0.1
Lycopene
<0.1
Vitamin D
8.4
Vitamin E
10.10
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Energy values have not been calculated because carbohydrate was not measured in this
sample. Based on sub-sample ingredients and product information, small quantities of
starch and sugars are likely to be present.
23
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 9: Hard block margarine
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
1
Energy (kcal)
1
Energy (kJ)
Cholesterol
INORGANICS
22.2
<0.01
6.25
Tr
76.4
1.8
688
2827
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
26.41
33.94
2.96
9.25
12.21
0.07
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
878
<0.032
1
0.04
<0.013
0.1
<0.001
0.04
1220
<0.0001
<0.012
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
796
Alpha - carotene
6
Beta - carotene
652
Beta - cryptoxanthin
<0.1
Total vitamin A
905
Zeaxanthin
<0.1
Lutein
<0.1
Lycopene
<0.1
Vitamin D
8.8
Vitamin E
12.2
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Energy values have been calculated on the assumption (based on sub-sample ingredients and product
information) that carbohydrates are not present.
24
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 10: Compound cooking fat, not polyunsaturated
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
1
Energy (kcal)
1
Energy (kJ)
Cholesterol
INORGANICS
0.2
<0.01
6.25
Tr
100.0
<0.1
900
3700
8
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
42.30
40.01
2.45
10.38
12.83
0.06
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Energy values have been calculated on the assumption (based on sub-sample ingredients and product
information) that carbohydrates are not present.
25
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 11: Ghee made from vegetable oil
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
1
Energy (kcal)
1
Energy (kJ)
Cholesterol
INORGANICS
<0.1
0.02
6.25
0.1
100.0
<0.1
900
3702
<0.1
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
46.72
38.84
0.17
9.31
9.48
0.08
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
8.70
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Energy values have been calculated on the assumption (based on sub-sample ingredients and product
information) that carbohydrates are not present.
26
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 12: Reduced fat spread (41-62%), polyunsaturated
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
40.0
<0.01
6.25
Tr
59.2
1.2
533
2190
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
1
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
<0.1
<0.1
<0.1
<0.1
<0.1
<0.1
Tr
Tr
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
13.21
17.57
2.80
22.37
25.17
0.13
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
600
21
3
0.22
1
0.02
0.01
0.02
870
<0.0001
1
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
FAT SOLUBLE VITAMINS
All–trans retinol
606
Alpha - carotene
6
Beta - carotene
458
Beta - cryptoxanthin
<0.1
Total vitamin A
683
Zeaxanthin
<0.1
Lutein
<0.1
Lycopene
<0.1
Vitamin D
5.8
Vitamin E
26.3
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product
information) that no starch is present.
27
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 13: Reduced fat spread (41-62%), not polyunsaturated
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
1
Energy (kcal)
1
Energy (kJ)
Cholesterol
37.4
0.07
6.25
0.4
60.6
1.7
g/100g
g/100g
5
mg/100g
g/100g
g/100g
g/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
15.61
29.80
3.18
8.72
11.90
0.15
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
INORGANICS
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
689
43
14
2
12
0.03
0.01
0.1
990
<0.0001
0.22
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
812
Alpha - carotene
12
Beta - carotene
760
Beta-cryptoxanthin
<0.1
Total vitamin A
940
Zeaxanthin
<0.1
Lutein
<0.1
Lycopene
<0.1
Vitamin D
9.9
Vitamin E
12.40
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Energy values have not been calculated because carbohydrate was not measured in this sample.
Based on sub-sample ingredients and product information, small quantities of sugars are likely to be
present.
28
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 14: Reduced fat spread (41-62%), not polyunsaturated, with olive oil
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
1
Energy (kcal)
1
Energy (kJ)
Cholesterol
38.8
0.03
6.25
0.2
59.1
1.4
g/100g
g/100g
3
mg/100g
g/100g
g/100g
g/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
13.22
31.26
2.12
9.41
11.53
0.11
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
INORGANICS
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
551
46
7
1
7
0.04
<0.001
0.01
800
<0.0001
0.19
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
734
Alpha - carotene
14
Beta - carotene
488
Beta-cryptoxanthin
<0.1
Total vitamin A
817
Zeaxanthin
<0.1
Lutein
<0.1
Lycopene
<0.1
Vitamin D
4.2
Vitamin E
12.50
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Energy values have not been calculated because carbohydrate was not measured in this sample.
Based on sub-sample ingredients and product information, small quantities of sugars are likely to be
present.
29
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 15: Reduced fat spread (62-75%), not polyunsaturated
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
24.6
0.04
6.25
0.3
73.2
1.8
660
2713
10
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
<0.1
<0.1
<0.1
<0.1
<0.1
<0.1
<0.1
Tr
Tr
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
24.35
33.24
3.04
8.76
11.80
0.14
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
747
17
10
1
9
0.02
<0.001
0.03
1070
<0.0001
0.43
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
<0.001
0.07
<0.1
<0.1
<0.02
0.1
1
0.02
0.3
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta-cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
807
7
676
<0.1
920
<0.1
<0.1
<0.1
8.4
15.90
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
30
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 16: Takeaway chicken pieces, coated, deep fried
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
54.5
3.97
6.25
24.8
12.8
2.0
233
972
90
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
1
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
4.8
0.8
2.9
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
3.07
6.48
0.39
1.98
2.38
0.11
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
4.8
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
477
338
20
28
204
0.9
0.06
1.4
660
0.1
3
15
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.09
0.25
8.4
5.9
0.42
0.2
4
1.25
1.2
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
<0.1
Vitamin E
1.65
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product
information) that sugars are not present.
31
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 17: Coated chicken pieces, takeaway
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
44.5
2.96
6.25
18.5
14.1
2.3
267
1118
45
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
1
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
17.6
1.1
1.3
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
2.32
7.12
0.47
3.37
3.84
0.02
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
17.6
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
535
350
28
27
218
0.7
0.07
0.6
700
0.2
8
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.09
0.12
7.4
4.9
0.45
1.7
8
1.15
0.9
FAT SOLUBLE VITAMINS
All–trans retinol
<0.1
Alpha - carotene
Beta - carotene
<0.1
Beta - cryptoxanthin
2
Total vitamin A
<0.1
Zeaxanthin
Lutein
Lycopene
Vitamin D
<0.1
Vitamin E
2.70
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are present in trace amounts.
2
Calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present.
32
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 18: Chicken/turkey burger, coated, baked
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
48.3
2.27
6.25
14.2
15.5
1.8
266
1113
36
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
0.2
<0.1
0.2
0.5
<0.1
<0.1
17.7
0.9
18.7
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
2.63
7.54
0.76
3.72
4.48
0.03
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
383
337
41
23
160
1.0
0.09
0.8
610
0.2
9
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
33
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 19: Breaded/battered chicken/turkey pieces, cooked
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
46.9
2.30
6.25
14.4
13.9
1.6
256
1073
4
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
0.2
<0.1
0.4
0.5
<0.1
<0.1
18.5
1.1
19.6
1.1
3.5
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
2.11
7.16
0.76
3.14
3.90
0.02
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
360
278
31
24
169
1.1
0.08
0.8
510
0.2
7
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.07
0.17
7.1
3.1
0.39
0.2
27
0.61
2.9
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
<0.1
2.75
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
34
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 20: Chicken breast/steak, coated, baked
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
51.6
2.83
6.25
17.7
11.6
2.0
234
982
48
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
0.3
<0.1
0.3
0.6
<0.1
<0.1
14.6
1.1
15.8
1.1
0.8
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
1.78
6.31
0.65
2.25
2.90
0.02
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
466
300
30
26
203
0.7
0.07
0.6
580
0.2
7
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.10
0.11
7.2
4.2
0.42
2.8
21
1.23
0.6
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
<0.1
2.47
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
35
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 21: Beef pie, purchased, puff or shortcrust pastry, family size
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
58.1
1.42
6.25
8.9
13.0
1.3
220
921
16
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
0.2
0.2
0.4
0.5
<0.1
<0.1
16.8
1.2
18.1
2.0
2.0
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
5.53
5.19
0.24
1.26
1.50
0.06
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
332
150
41
12
91
1.1
0.07
1.7
510
0.2
3
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.04
0.14
1.1
1.5
0.04
0.4
3
0.15
1.4
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
14
Beta - carotene
37
Beta - cryptoxanthin
<0.1
1
Total vitamin A
Zeaxanthin
6
Lutein
46
Lycopene
217
Vitamin D
<0.1
Vitamin E
0.77
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Total vitamin A has not been calculated because retinol was not measured in this sample.
Based on sub-sample ingredients and product information, small quantities of retinol may
be present.
36
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 22: Beef pie, purchased, individual, puff or shortcrust pastry
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
44.1
1.47
6.25
9.2
17.7
1.3
292
1220
24
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
0.2
0.1
0.2
0.7
<0.1
<0.1
24.3
1.2
25.5
1.3
2.1
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
7.90
6.80
0.21
1.67
1.88
0.13
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
346
163
49
15
83
1.2
0.07
1.5
560
0.3
4
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.08
0.15
2.1
1.8
0.20
1.2
2
0.16
1.5
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
3
Beta - carotene
30
Beta - cryptoxanthin
<0.1
1
Total vitamin A
Zeaxanthin
4
Lutein
44
Lycopene
48
Vitamin D
<0.1
Vitamin E
1.50
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Total vitamin A has not been calculated because retinol was not measured in this sample.
Based on sub-sample ingredients and product information, small quantities of retinol may
be present.
37
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 23: Cornish pasty, purchased
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
47.3
1.12
6.25
7.0
17.8
1.7
278
1161
13
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
0.5
0.4
0.4
0.9
<0.1
<0.1
21.9
2.1
24.0
1.1
2.9
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
8.53
6.65
0.15
1.37
1.52
0.14
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
470
200
47
16
69
1.0
0.08
1.0
720
0.3
3
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
<0.1
<0.1
21
<0.1
4
<0.1
38
<0.1
<0.1
0.85
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
38
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 24: Pork pie, individual
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
32.1
1.58
6.25
9.9
26.0
1.8
370
1542
35
g/100g
g/100g
0.2
<0.1
0.1
1.2
<0.1
<0.1
24.2
1.5
25.7
1.2
2.9
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
10.12
10.90
0.34
3.25
3.59
0.06
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
542
153
53
7
23
2.9
0.04
0.5
830
0.1
2
1
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
39
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 25: Sausage roll, purchased, ready to eat, flaky pastry
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
36.5
1.35
6.25
8.4
24.1
1.8
352
1467
2
g/100g
g/100g
0.2
<0.1
0.2
1.0
<0.1
<0.1
25.6
1.3
27.0
2.7
3.4
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
10.36
9.39
0.34
2.73
3.07
0.03
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
577
129
61
14
89
1.2
<0.001
0.7
880
0.3
2
5
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.08
0.11
1.7
1.7
0.18
0.2
2
0.24
0.7
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
<0.1
2.11
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
40
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 26: Chicken/turkey pasties/slices, puff pastry
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
48.4
1.29
6.25
8.1
18.5
1.4
289
1205
24
g/100g
g/100g
0.2
0.1
0.2
0.7
<0.1
<0.1
22.8
1.2
23.9
1.0
2.9
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
9.17
6.40
0.18
1.74
1.92
0.05
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
360
169
36
15
81
0.7
0.07
0.5
570
0.2
6
4
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.08
0.15
1.8
1.1
0.07
3
0.34
0.9
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
<0.1
1.38
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
41
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 27: Cod in batter, fried in commercial oil, from takeaway fish and chip
shops
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
57.3
2.69
6.25
16.8
14.7
1.4
240
1001
60
g/100g
g/100g
0.1
0.2
0.3
0.3
<0.1
<0.1
9.7
1.0
10.7
0.5
0.5
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
7.58
5.01
0.13
0.75
0.87
0.34
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
1
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
1
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
175
326
79
26
208
0.4
0.04
0.5
220
0.1
214
22
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.07
0.12
2.1
3.6
0.24
2.1
16
0.18
1.4
FAT SOLUBLE VITAMINS
All–trans retinol
<0.1
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
2
Total vitamin A
<0.1
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
1.48
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
No salt or vinegar added at point of purchase.
Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that
carotenoids are not present.
2
42
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 28: Cod in batter, frozen/chilled, baked
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
1
Energy (kcal)
1
Energy (kJ)
Cholesterol
INORGANICS
56.0
1.97
6.25
12.3
11.8
1.7
g/100g
g/100g
37
mg/100g
g/100g
g/100g
g/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
1
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
0.8
1.5
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
1.71
6.63
0.67
2.08
2.75
0.02
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
17.7
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
424
230
32
21
158
0.5
0.04
0.4
530
0.1
99
17
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.07
0.07
0.9
2.7
0.20
1.7
12
0.09
1.4
FAT SOLUBLE VITAMINS
All–trans retinol
<0.1
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
2
Total vitamin A
<0.1
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
2.38
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Energy values and available carbohydrate have not been calculated because sugars were not measured in this sample. Based on sub-sample ingredients and product information, small quantities of sugars are likely to be present.
2
Calculated assuming no carotenoids present.
43
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 29: Cod in breadcrumbs, oven baked
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
55.5
2.19
6.25
13.7
8.3
1.5
204
858
36
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
0.2
<0.1
0.1
0.6
<0.1
<0.1
18.9
0.9
19.8
1.7
1.9
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
1.33
4.62
0.50
1.39
1.90
0.01
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
330
245
41
22
137
0.5
0.05
0.4
480
0.2
21
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.08
0.11
1.6
2.9
0.19
1.0
7
0.17
3.0
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
1.84
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
44
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 30: Fish fingers, pollock, grilled
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
54.6
2.22
6.25
13.9
9.2
1.6
213
897
44
g/100g
g/100g
0.4
0.1
<0.1
0.8
<0.1
<0.1
18.7
1.3
20.0
1.6
2.0
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
1.23
4.29
0.50
2.68
3.18
0.01
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
401
263
23
26
143
0.5
0.08
0.5
580
0.2
47
15
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.09
0.12
0.8
3.3
0.18
0.3
32
0.16
0.4
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
2.70
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
45
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 31: Coleslaw, purchased, not low calorie
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
73.0
0.13
6.25
0.8
16.3
1.1
173
714
11
g/100g
g/100g
1.4
1.2
3.5
<0.1
<0.1
<0.1
<0.1
6.0
6.0
1.7
1.2
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
1.65
10.07
1.10
2.59
3.69
0.02
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
296
156
36
8
21
0.3
<0.001
0.1
450
0.1
3
1
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.02
0.42
0.2
0.3
0.13
0.1
56
0.12
0.6
1
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
37
184
602
<0.1
153
6
34
<0.1
<0.1
3.93
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
46
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 32: Chips, fried in commercial oil, from takeaway fish and chip shops
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
51.0
0.56
6.25
3.5
8.4
1.7
214
902
1
g/100g
g/100g
0.1
0.1
0.3
<0.1
<0.1
<0.1
32.7
0.6
33.2
3.7
3.2
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
4.29
3.02
0.02
0.44
0.47
0.16
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
1
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
1
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
16
804
16
32
63
0.7
0.14
0.4
120
0.2
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
<0.012 µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.10
0.10
0.6
0.5
0.05
46
0.51
0.3
2
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
0.32
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
No salt or vinegar added at point of purchase.
47
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 33: Chips, fine cut, from fast food outlets
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
38.5
0.55
6.25
3.5
14.2
1.6
290
1219
<0.7
g/100g
g/100g
<0.1
<0.1
0.3
<0.1
<0.1
<0.1
39.4
0.3
39.7
3.2
3.8
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
2.50
7.80
0.42
2.77
3.19
0.02
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
1
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
1
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
193
544
18
29
143
0.7
0.08
0.4
260
0.2
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
<0.012 µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.07
0.09
0.6
0.4
0.04
38
0.49
0.2
2
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
3.28
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Sample contains sub-samples with and without added salt
48
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 34: Potato chips, oven ready, baked
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
54.2
0.51
6.25
3.2
4.9
1.5
189
800
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
0.4
0.3
0.4
<0.1
<0.1
<0.1
34.3
1.0
35.3
2.7
3.5
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
0.78
1.36
0.02
2.43
2.45
<0.01
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
31
641
14
31
95
0.7
0.12
0.4
100
0.2
0.10
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.05
0.12
1.4
0.7
0.20
22
0.25
0.3
1
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
1.37
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
49
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 35: Potato chips, oven ready, with batter, baked
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
51.9
0.54
6.25
3.4
6.1
1.7
202
852
<0.7
g/100g
g/100g
0.1
<0.1
0.3
<0.1
<0.1
<0.1
35.2
0.4
35.6
2.9
3.3
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
1.30
1.84
0.02
2.77
2.80
0.01
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
193
602
17
32
111
0.7
0.15
0.4
320
0.2
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
<0.012 µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.09
0.11
3.2
0.7
0.20
13
0.22
0.5
1
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
1.84
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
50
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 36: Potato crisps, fried in vegetable oil, not Walkers, not premium crisps,
not fried in sunflower oil
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
1.9
0.69
6.25
4.3
31.8
3.0
519
2168
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
0.3
0.2
1.1
<0.1
<0.1
<0.1
55.9
1.5
57.4
2.4
2.9
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
8.41
19.70
0.05
2.80
2.85
0.06
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
599
706
35
40
103
1.1
0.17
0.7
850
0.3
0.19
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
10.80
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
51
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 37: Potato crisps fried in sunflower oil, including premium, not Walkers
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
1.9
0.96
6.25
6.0
29.8
3.7
501
2096
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
<0.1
<0.1
0.5
<0.1
<0.1
<0.1
55.2
0.5
55.7
4.7
4.5
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
451
1249
35
65
128
1.3
0.20
0.9
820
0.4
2
WATER SOLUBLE VITAMINS
Thiamin
0.09
Riboflavin
0.16
Niacin
3.9
Tryptophan/60
0.9
Vitamin B6
0.31
Vitamin B12
Folate
62
Pantothenic acid
0.78
Biotin
0.6
Vitamin C
17
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FATTY ACIDS1
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
2.96
18.36
0.09
6.70
6.78
0.03
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
9.79
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg /100g
1
Composite was re-analysed to confirm data. This data does not reflect that expected for potato crisps fried in
sunflower oil (levels of polyunsaturated fatty acids are very low, levels of monounsaturated fatty acids are very
high). The data is published here for completeness, but will not be incorporated into the Department of Health’s
nutrient databanks which support the National Diet and Nutrition Survey and other national dietary surveys.
52
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 38: Potato crisps fried in high oleic sunflower oil
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
4.3
1.00
6.25
6.2
28.8
4.2
493
2064
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
<0.1
<0.1
0.9
<0.1
<0.1
<0.1
54.9
0.9
55.8
4.6
4.4
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
2.48
22.41
0.07
2.44
2.51
0.03
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
604
1328
48
63
135
1.5
0.20
0.9
1000
0.4
2
1
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
29
Beta - cryptoxanthin
1
Total vitamin A
5
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
9.05
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that
retinol, alpha-carotene and cryptoxanthins are not present.
53
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 39: Potato rings (e.g. Hula Hoops)
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
2.0
0.57
6.25
3.6
22.4
3.6
480
2018
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
<0.1
<0.1
0.3
<0.1
<0.1
<0.1
70.2
0.3
70.5
1.7
2.6
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
1.92
17.11
0.26
1.99
2.25
0.02
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
845
781
26
34
108
0.8
0.16
0.6
1490
0.2
1
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.05
0.27
1.1
0.8
0.40
5
0.28
0.2
3.0
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
7.64
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
54
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 41: Tortilla chips in Sunseed or high oleic sunflower oil (e.g. Doritos)
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
1.3
1.16
6.25
7.2
27.4
2.6
504
2110
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
0.2
0.2
1.1
<0.1
1.0
<0.1
58.3
2.5
60.8
5.7
5.9
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
2.89
20.01
0.07
3.02
3.09
0.08
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
636
285
103
78
234
1.5
0.10
1.2
900
0.4
5
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.11
0.18
0.5
0.9
0.15
10
0.28
0.8
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
30
Beta - carotene
141
Beta - cryptoxanthin
103
1
Total vitamin A
35
Zeaxanthin
173
Lutein
479
Lycopene
152
Vitamin D
Vitamin E
7.11
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that
retinol is not present.
55
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 42: Corn snacks (e.g. Monster Munch, Wotsits)
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
1.3
0.95
6.25
6.0
30.4
3.0
526
2199
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
<0.1
<0.1
0.6
<0.1
4.9
<0.1
55.3
5.5
60.8
1.4
1.3
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
2.76
18.35
2.21
5.24
7.45
0.04
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
909
329
71
20
96
0.3
0.05
0.4
1120
0.2
9
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.23
0.31
0.3
0.5
<0.02
5
0.30
1.3
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
1
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
7
174
109
39
214
310
<0.1
8.43
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that
retinol is not present.
56
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 43: Mixed toffees (including liquorice toffees), not premium
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
4.0
0.34
6.25
2.1
15.9
1.2
387
1630
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Oligosaccharides
Fibre (Englyst)
Fibre (AOAC)
5.9
<0.1
29.9
3.3
<0.1
<0.1
<0.1
39.1
62.9
23.8
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
8.60
5.26
0.05
1.05
1.10
0.07
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
312
132
85
11
65
0.3
0.04
0.3
460
0.03
20
1
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
<0.01
0.7
0.2
1
0.21
0.2
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
<0.01
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
57
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 44: Chew sweets (e.g. Starburst, Chewits, Blackjacks)
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
3.8
0.15
6.25
0.9
6.0
<0.1
377
1599
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Oligosaccharides
Fibre (Englyst)
Fibre (AOAC)
6.3
<0.1
40.5
7.7
<0.1
<0.1
<0.1
54.5
85.1
30.6
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
30
10
3
2
4
0.1
<0.01
0.02
30
0.01
<0.012
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
<0.1
Beta - carotene
144
Beta-cryptoxanthin
16
1
Total vitamin A
25
Zeaxanthin
11
Lutein
51
Lycopene
<0.1
Vitamin D
Vitamin E
1.20
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
3.57
1.72
0.01
0.38
0.39
0.01
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
1
Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that
retinol is not present.
58
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 45: Milk chocolate bar
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
1.6
1.15
6.38
7.3
31.1
1.7
519
2171
22
g/100g
g/100g
<0.1
<0.1
46.8
<0.1
9.2
<0.1
<0.1
56.0
56.0
1.3
2.3
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
18.71
9.44
0.10
1.03
1.13
0.16
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
89
451
226
57
224
2.1
0.31
1.1
190
0.3
51
3
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.12
0.53
0.3
2.4
0.21
2.1
9
0.73
2.4
FAT SOLUBLE VITAMINS
All–trans retinol
66
Alpha - carotene
Beta - carotene
22
Beta - cryptoxanthin
1
Total vitamin A
70
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
0.40
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that
alpha-carotene and cryptoxanthins are not present.
59
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 46: Chocolate covered caramels (e.g. Cadburys caramel)
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
4.8
0.66
6.38
4.2
23.6
1.4
493
2068
13
g/100g
g/100g
4.7
<0.1
39.6
4.2
7.5
<0.1
<0.1
56.0
70.2
14.3
0.3
1.6
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Oligosaccharides
Fibre (Englyst)
Fibre (AOAC)
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
160
297
154
37
156
1.3
0.17
0.8
280
0.2
40
2
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.02
0.30
0.2
1.1
<0.02
4
0.55
1.7
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
13.78
7.42
0.07
1.01
1.08
0.10
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FAT SOLUBLE VITAMINS
All-trans retinol
90
Alpha - carotene
Beta - carotene
15
Beta - cryptoxanthin
1
Total vitamin A
93
Zeaxanthin
Lutein
Lycopene
Vitamin D
<0.1
Vitamin E
1.46
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that
alpha-carotene and cryptoxanthins are not present.
60
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 47: Dark chocolate with crème or mint fondant centres
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
5.4
0.58
6.38
3.7
16.3
0.9
431
1816
3
g/100g
g/100g
4.0
2.4
56.5
<0.1
<0.1
<0.1
<0.1
62.9
71.9
9.0
1.9
4.7
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Oligosaccharides
Fibre (Englyst)
Fibre (AOAC)
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
6
389
49
13
104
0.7
0.06
0.6
30
0.1
8
3
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.16
0.01
0.5
0.6
0.35
1
0.04
1.6
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
9.80
5.10
0.04
0.50
0.54
0.01
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FAT SOLUBLE VITAMINS
All–trans retinol
74
Alpha - carotene
Beta - carotene
15
Beta - cryptoxanthin
1
Total vitamin A
77
Zeaxanthin
Lutein
Lycopene
Vitamin D
<0.1
Vitamin E
1.52
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that
alpha-carotene and cryptoxanthins are not present.
61
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 48: Mars bars (and own brand equivalents)
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
7.1
0.65
6.38
4.1
15.3
1.3
404
1703
10
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
7.8
0.3
38.7
7.8
8.7
<0.1
3.3
63.3
66.6
0.8
1.5
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
7.31
6.35
0.04
0.77
0.81
0.05
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
174
269
118
35
125
1.66
0.18
0.64
346
0.22
1
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.17
0.20
0.40
1.0
0.03
5
0.54
1.5
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
33
3
13
<1
35
<1
4
<1
0.1
2.00
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
62
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 49: Maltesers (and similar products)
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
1.8
1.19
6.38
7.6
23.3
2.1
476
1998
12
g/100g
g/100g
2.3
<0.1
36.9
2.1
14.2
<0.1
7.5
55.5
63.0
0.4
1.7
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
14.16
6.94
0.06
0.90
0.96
0.07
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
156
565
266
50
269
2.0
0.20
1.0
270
0.2
53
5
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.04
0.47
0.6
1.4
0.02
1.3
14
0.78
4.6
FAT SOLUBLE VITAMINS
All–trans retinol
48
Alpha - carotene
Beta - carotene
<5
Beta - cryptoxanthin
1
Total vitamin A
48
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
0.84
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that
alpha-carotene and cryptoxanthins are not present.
63
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 50: Milk chocolate covered caramel and biscuit fingers
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
3.6
0.79
6.38
5.0
23.6
1.2
495
2079
10
g/100g
g/100g
4.5
<0.1
31.6
3.5
5.8
<0.1
12.2
45.4
70.0
12.4
1.5
2.5
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Oligosaccharides
Fibre (Englyst)
Fibre (AOAC)
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
191
242
100
30
118
1.6
0.13
0.6
310
0.3
16
1
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.03
0.23
0.2
1.0
<0.02
0.5
4
0.40
1.8
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
13.52
7.49
0.05
1.27
1.32
0.05
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FAT SOLUBLE VITAMINS
All–trans retinol
33
Alpha - carotene
Beta - carotene
12
Beta - cryptoxanthin
1
Total vitamin A
35
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
1.28
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that
alpha-carotene and cryptoxanthins are not present.
64
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 51: Chocolate covered bar with caramel and cereal
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
5.0
0.81
6.38
5.2
25.8
1.4
501
2102
9
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Oligosaccharides
Fibre (Englyst)
Fibre (AOAC)
2.1
<0.1
32.9
2.0
9.4
<0.1
11.6
46.4
66.2
8.2
0.8
1.9
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
1
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
161
329
140
40
158
4.6
0.24
0.8
230
0.4
4
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
1.31
1.8
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FATTY ACIDS
FAT SOLUBLE VITAMINS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
16.26
7.05
0.05
1.05
1.10
0.09
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
0.94
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Composite contains some sub-samples that were fortified with iron
65
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 52: Milky Way bars (and own brand equivalents)
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
5.8
0.60
6.38
3.8
15.7
1.4
444
1872
9
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
6.5
0.3
47.1
7.5
8.3
<0.1
6.9
69.7
76.6
0.6
1.0
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
7.73
6.37
0.05
0.69
0.74
0.06
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
220
240
117
25
114
2.0
0.13
0.5
354
0.13
1
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.18
0.21
0.4
1.0
0.03
5
0.56
1.7
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
24
<1
<1
<1
24
<1
<1
<1
0.20
1.96
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
66
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 53: Snickers bars (and own brand equivalents)
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
5.4
1.39
5.41
7.5
28.2
1.6
479
2005
4
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
4.8
0.1
31.0
4.4
5.8
<0.1
6.1
46.1
52.2
2.4
2.8
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
9.15
15.58
0.05
2.03
2.08
0.03
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
187
388
101
80
210
1.9
0.35
1.4
385
0.60
6
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.12
0.16
2.1
1.7
0.04
11
0.69
1.7
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
10
2
6
<1
11
<1
5
<1
1.5
4.28
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
67
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 54: Chocolate spread
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
1.0
0.52
6.25
3.3
37.7
1.2
575
2402
9
g/100g
g/100g
<0.1
<0.1
49.5
<0.1
10.0
<0.1
59.4
59.4
1.0
2.0
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
8.13
19.90
1.92
5.71
7.63
0.03
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
1
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
58
362
91
51
128
4.9
0.32
0.7
160
0.4
15
1
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.17
<0.05
0.3
0.6
0.19
10
0.26
0.8
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
7.70
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product
information) that no starch is present.
68
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 55: Cream of tomato soup, canned
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
89.0
0.14
6.38
0.9
2.0
1.0
51
215
3
g/100g
g/100g
1.3
1.5
2.2
<0.1
0.5
<0.1
2.2
5.5
7.8
0.5
0.6
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
0.27
1.15
0.15
0.34
0.50
0.01
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
245
179
14
8
19
0.2
0.04
0.1
420
0.1
2
0.33
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
<0.001
0.11
0.6
0.1
0.06
14
0.04
1.2
1
FAT SOLUBLE VITAMINS
All–trans retinol
<0.1
Alpha - carotene
Beta - carotene
147
Beta - cryptoxanthin
1
Total vitamin A
25
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
1.42
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that
alpha-carotene and cryptoxanthins are not present.
69
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 56: Instant soup, as purchased
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
4.3
0.94
6.25
5.9
13.4
7.5
384
1621
9
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Oligosaccharides
Fibre (Englyst)
Fibre (AOAC)
2.1
1.7
6.7
6.3
0.6
<0.1
29.2
17.4
64.1
17.5
2.5
5.6
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
2376
782
99
28
211
1.3
0.12
0.7
3570
0.3
2
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.06
6
0.29
2.5
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
8.70
3.08
0.03
0.97
1.00
0.01
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
190
Beta - carotene
594
Beta - cryptoxanthin
39
1
Total vitamin A
118
Zeaxanthin
32
Lutein
115
Lycopene
1227
Vitamin D
Vitamin E
1.79
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that
retinol is not present.
70
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 57: Mayonnaise (retail), standard
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
19.3
0.17
6.25
1.1
74.8
1.6
686
2824
57
g/100g
g/100g
0.3
0.4
1.7
<0.1
<0.1
<0.1
<0.1
2.4
2.4
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
5.65
45.51
5.83
14.10
19.93
0.04
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
131
4
2
0.3
5
0.2
<0.001
0.1
330
<0.0001
7
0.41
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
<0.001
0.1
<0.1
0.1
0.09
0.3
9
0.15
0.7
FAT SOLUBLE VITAMINS
All–trans retinol
78
Alpha - carotene
Beta - carotene
<5
Beta - cryptoxanthin
1
Total vitamin A
78
Zeaxanthin
Lutein
Lycopene
Vitamin D
<0.1
Vitamin E
22.10
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that
alpha-carotene and cryptoxanthins are not present.
71
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 58: Baby rusks
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
5.7
1.14
5.70
6.5
10.7
1.5
396
1674
3
g/100g
g/100g
2.3
1.4
19.7
<0.1
<0.1
<0.1
49.6
23.4
73.0
2.1
2.4
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
4.59
3.82
0.07
1.70
1.77
0.01
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
1
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
1
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
88
240
336
29
108
6.5
0.11
0.7
150
0.6
2
6
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
7.4
<0.02
22
0.24
0.5
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
1.38
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Sub-samples within composite fortified with calcium and iron
72
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 59: Ice cream, non dairy, vanilla, soft scoop
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
65.6
0.41
6.38
2.6
7.7
0.7
192
807
13
g/100g
g/100g
5.0
0.8
11.4
1.1
5.3
<0.1
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
1
Available carbohydrate
Oligosaccharides
Fibre (Englyst)
Fibre (AOAC)
23.5
29.8
6.3
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
76
178
80
12
68
0.4
<0.001
0.2
130
<0.0001
22
1
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
5.01
1.89
0.01
0.41
0.42
0.04
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product
information) that no starch is present.
73
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 60: Ice cream, dairy, vanilla, soft scoop
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
64.9
0.51
6.38
3.2
8.2
0.7
169
711
29
g/100g
g/100g
2.7
0.9
11.9
1.5
5.1
<0.1
<0.1
22.0
22.0
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
5.19
1.95
0.08
0.24
0.32
0.18
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
63
163
104
13
85
0.1
0.02
0.3
110
<0.0001
30
1
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
74
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 61: Chocolate / choc mint and nut cone (e.g. Cornetto)
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
41.9
0.56
6.25
3.5
14.4
0.8
292
1225
6
g/100g
g/100g
2.0
1.5
19.1
2.0
3.3
<0.1
11.7
27.9
39.6
1.1
1.2
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
11.04
2.01
0.02
0.62
0.64
0.03
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
90
212
62
33
88
1.5
0.13
0.4
140
0.3
17
1
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
75
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 62: Ice cream, luxury, dairy, with chocolate / caramel
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
48.4
0.66
6.38
4.2
13.9
0.9
262
1100
58
g/100g
g/100g
1.2
1.2
22.2
<0.1
3.8
<0.1
2.9
28.4
32.2
0.9
0.9
1.3
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Oligosaccharides
Fibre (Englyst)
Fibre (AOAC)
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
75
249
108
27
110
1.4
0.15
0.6
160
0.2
17
3
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.02
0.8
0.3
0.9
<0.02
0.2
4
0.36
1.3
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
8.97
3.12
0.10
0.49
0.59
0.23
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FAT SOLUBLE VITAMINS
All–trans retinol
139
Alpha - carotene
<0.1
Beta - carotene
52
Beta - cryptoxanthin
<0.1
Total vitamin A
148
Zeaxanthin
5
Lutein
25
Lycopene
<0.1
Vitamin D
<0.1
Vitamin E
0.49
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
76
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 63: Luxury choc ices (e.g. Wall’s Dream, Bounty, Magnum)
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
40.4
0.60
6.38
3.9
21.1
1.0
336
1405
19
g/100g
g/100g
1.4
1.5
23.9
<0.1
6.2
<0.1
<0.1
32.9
34.9
1.9
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Oligosaccharides
Fibre (Englyst)
Fibre (AOAC)
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
64
250
121
27
119
1.2
0.15
0.5
140
0.1
23
3
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.10
0.17
0.1
0.7
0.13
0.3
7
0.5
1.9
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FATTY ACIDS
FAT SOLUBLE VITAMINS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
14.21
5.00
0.06
0.56
0.62
0.11
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
470
30
174
<0.1
502
<0.1
<0.1
<0.1
<0.1
0.71
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
77
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 64: Butter, spreadable (75-80% fat)
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
18.7
0.06
6.38
0.4
79.1
1.2
715
2941
153
g/100g
g/100g
<0.1
<0.1
<0.1
<0.1
0.5
<0.1
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
1
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
0.5
0.5
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
34.15
28.17
2.55
7.45
10.00
1.38
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
484
16
11
1
12
0.04
<0.001
0.1
720
<0.0001
4
<0.012
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
0.1
FAT SOLUBLE VITAMINS
All–trans retinol
521
Alpha - carotene
Beta - carotene
243
Beta - cryptoxanthin
2
Total vitamin A
562
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
10.5
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that no starch is present.
2
Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that alpha-carotene and cryptoxanthins are not present. 78
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 65: Butter, spreadable, light (60% fat)
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
37.3
0.08
6.38
0.5
60.2
1.2
547
2248
111
g/100g
g/100g
<0.1
<0.1
<0.1
<0.1
0.8
<0.1
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
1
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
0.8
0.8
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
25.70
21.67
1.93
5.83
7.75
1.01
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
467
26
17
0.06
15
0.3
<0.001
0.1
680
<0.0001
8
1
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
FAT SOLUBLE VITAMINS
All–trans retinol
380
Alpha - carotene
Beta - carotene
342
Beta - cryptoxanthin
2
Total vitamin A
437
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
8.27
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
1
Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that no starch is present.
2
Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that alpha-carotene and cryptoxanthins are not present. 79
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Sample 66: Coleslaw, purchased, economy products only
PROXIMATES
Water
Total Nitrogen
Nitrogen conversion factor
Protein
Fat
Ash
Energy (kcal)
Energy (kJ)
Cholesterol
INORGANICS
80.8
0.14
6.25
0.9
9.1
0.9
110
456
12
g/100g
g/100g
g/100g
g/100g
g/100g
mg/100g
CARBOHYDRATES
Glucose
Fructose
Sucrose
Maltose
Lactose
Galactose
Starch
Total sugars
Available carbohydrate
Fibre (Englyst)
Fibre (AOAC)
1.6
1.3
3.7
<0.1
<0.1
<0.1
<0.1
6.5
6.5
1.8
1.6
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
0.73
5.51
0.73
1.63
2.36
0.01
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
FATTY ACIDS
Saturated
cis-monounsaturated
cis n-3 polyunsaturated
cis n-6 polyunsaturated
cis polyunsaturated
Trans
Sodium (Na)
Potassium (K)
Calcium (Ca)
Magnesium (Mg)
Phosphorus (P)
Iron (Fe)
Copper (Cu)
Zinc (Zn)
Chloride (Cl)
Manganese (Mn)
Iodine (I)
Selenium (Se)
197
175
40
8
20
0.2
0.02
0.1
320
0.1
1
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
WATER SOLUBLE VITAMINS
Thiamin
Riboflavin
Niacin
Tryptophan/60
Vitamin B6
Vitamin B12
Folate
Pantothenic acid
Biotin
Vitamin C
mg/100g
mg/100g
mg/100g
mg/100g
mg/100g
µg/100g
µg/100g
mg/100g
µg/100g
mg/100g
FAT SOLUBLE VITAMINS
All–trans retinol
Alpha - carotene
Beta - carotene
Beta - cryptoxanthin
Total vitamin A
Zeaxanthin
Lutein
Lycopene
Vitamin D
Vitamin E
µg/100g
µg/100g
µg/100g
µg/100g
Ret Equiv
1.41
µg/100g
µg/100g
µg/100g
µg/100g
mg/100g
80
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Analytical Methods
Moisture:
A homogenised portion of the sample is mixed with sand and heated to 102°C. The moisture
loss is determined gravimetrically.
Accredited to BS/EN ISO/IEC 17025:2005. UKAS 0680
Ref: BS 4401 pt3:1997
LOQ 0.1 g/100g
Ash:
A homogenised portion of the sample is ashed in a muffle furnace at 550°C. The ash is
determined gravimetrically.
Accredited to BS/EN ISO/IEC 17025:2005. UKAS 0680
Ref: BS 4401 pt11:1998
LOQ 0.1 g/100g
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 BS/EN ISO/IEC 17025:2005. UKAS 0680
LOQ 0.1 g/100g
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 BS/EN ISO/IEC 17025:2005. UKAS 0680
Ref: BS 4401 pt4:1970 (Weibull Stoldt)
LOQ 0.1 g/100g
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 BS/EN ISO/IEC 17025:2005. UKAS 0680
LOQ 0.01 mg/100g
Sugars:
The sugars are extracted with water, clarified and chromatographically separated on an amine
column with an acetonitrile/water mobile phase. The sugars are detected using an evaporative
light scattering detector and quantified with reference to calibration standards.
Accredited to BS/EN ISO/IEC 17025:2005. UKAS 0680
LOQ 0.1 g/100g
81
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
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 ±2ºC.
Accredited to BS/EN ISO/IEC 17025:2005. UKAS 0680
Ref: The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a.
LOQ 2 g/100g
Oligosaccharides:
Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion
Exchange Chromatography with Pulsed Amperometric Detection. In-house method
LOQ 0.1 g/100g
Dietary Fibre:
AOAC
The sample is weighed and de-fatted if necessary. It is then gelatinised and treated with α­
amylase 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 BS/EN ISO/IEC 17025:2005. UKAS 0680
Ref: AOAC 985.29/45.4.07 (2007)
LOQ 0.5 g/100g
Englyst (Non-starch polysaccharides)
Englyst Fibrezym kit with colorimetric end point
LOQ 0.2 g/100g
Cholesterol:
Method Lipid in sample is saponified at high temperature with ethanolic KOH solution.
Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene.
Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC.
LOQ 0.7 mg/100 g
Reproducibility 20%
Reference Method ISO 6799: 1992
Inorganics:
Sodium, Potassium, Calcium, Magnesium, Copper, Iron, Manganese, Zinc, Phosphorus, Selenium
Samples are digested in acid under oxidising conditions, using sealed ‘bombs’ in automated
microwave digestors, to prevent losses of volatile metals/inorganics, 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.
82
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Iodide:
Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl
ammonium hydroxide.
UKAS accredited.
Chloride:
Concentrations are determined using a Corning Chloride Analyser after extraction with nitric
acid.
In house method FFF/B1-2104 - UKAS accredited.
Vitamins – Water Soluble:
Thiamin, Riboflavin & 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 VitaFast® 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 = Tryptophan/60.
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 L.Delbrueckii.Lactis.
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, D, 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:
83
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids




Vitamin A – Retinol: BS EN 12823-1:2000. Foodstuffs-Determination of Vitamin A by High
Performance Liquid Chromatography-Part 1: Measurement of Retinol.
Vitamin A – β-Carotene: BS EN 12823-2:2000. Foodstuffs-Determination of Vitamin A by
High Performance Liquid Chromatography-Part 2: Measurement of β-Carotene.
Vitamin D: BS EN 12821:2000. Foodstuffs-Determination of Vitamin D by High
Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and
Ergocalciferol (D2).
Vitamin E: BS EN 12822:2000. 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 mg/100g of α - tocopherol equivalent. The activities used for
these calculations are as shown below:
α - tocopherol
β - tocopherol
γ - tocopherol
δ - tocopherol
1.0
0.4
0.1
0.01
Total vitamin A is expressed as ug/100g all-trans retinol equivalent (ATRE) and is calculated
as follows:
All-trans retinol + (0.75*13-cis retinol) +( β-carotene/6) +(other active carotenoids/12)
UKAS accredited.
84
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Quality Assurance
Eurofins Laboratories followed standard operating procedures to assure quality of data
reported. Procedures are described in the documents listed below.
Document
No.
Edition
Title/content
7
Procedures for the establishment of internal quality control charts
for AQC samples
Procedures for the conduct of external proficiency schemes
Storage of chemicals, stock solutions & standards and verification
of ‘critical reagents’
Analytical quality control charts for AQC samples, preparation,
interpretation and action
Procedure for managing repeat analyses
Manual recording of data and data verification
Approval of results in eLIMS
AQC/001
AQC/005
5
4
AQC/006
1
AQC/011
SAMP/031
DATA/009
DATA/016
2
9
2
Listed below are details of the analytical methods used in the analysis of proximates and fatty
acids and the quality control procedures used. Where any proficiency test results from FAPAS
are quoted they are from the rounds near to the time at which analysis was carried out.
Q/005: The determination of moisture content of food products (UD006)
A homogenised portion of the sample is mixed with sand and heated to 102°C. The moisture
loss determined gravimetrically.
Accredited to BS/EN ISO/IEC 17025:2005. UKAS 0680
Ref: BS 4401 pt3:1997
LOQ 0.1 g/100g
The method of uncertainty with a coverage factor of 2 (ie 95% confidence level)
Wet pet food is 76.33 g/100g +/- 1.4 g/100g.
FAPAS Results
Series
Round
Date
1
56
1/08
1
59
9/08
1
61
1/09
1
1
24
24
24
24
24
62
63
28
29
30
32
33
5/09
8/09
1/08
5/08
8/08
1/09
2/09
Sample Type
Canned meat
meal
Canned meat
meal
Canned meat
meal
Canned meat
Canned meat
Breadcrumbs
Wheat flour
Porridge oats
Soya Flour
Breadcrumbs
Determination
Z score
Moisture
-1.4
Moisture
0.1
Moisture
1.9
Moisture
Moisture
Moisture
Moisture
Moisture
Moisture
Moisture
1.4
-0.1
-1.1
-0.9
-1.9
-0.3
-0.1
85
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
24
24
24
34
35
36
5/09
8/09
10/09
25
54
1/08
25
25
25
25
25
25
25
56
58
65
67
68
69
70
4/08
4/08
1/09
4/09
4/09
6/09
5/09
25
71
6/09
25
74
8/09
Wheat flour
Porridge oats
Cereal
Cheese & pasta
meal
Milk Powder
Snack food
Butter
Canned fish
Milk powder
Snack food
Fish paste
Condensed
milk
Milk powder
Moisture
Moisture
Moisture
0.2
-2.7
-0.8
Moisture
0.3
Moisture
Moisture
Moisture
Moisture
Moisture
Moisture
Moisture
0.8
-0.2
0.0
0.1
0.6
0.4
1.5
Moisture
-1.4
Moisture
0.8
H/007: The determination of moisture in dry materials (UD006)
Suitable for oil and samples with high sugar content. A homogenised portion of the sample is
mixed with sand and heated to 70°C in a vacuum oven. The moisture loss is determined gravimetrically.
LOQ 0.1 g/100g
The method of uncertainty with a coverage factor of 2 (ie 95% confidence level)
Dry cat food is 8.82 g/100g +/- 0.44 g/100g.
Q/002: The determination of the fat content (UD003)
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 BS/EN ISO/IEC 17025:2005. UKAS 0680
Ref: BS 4401 pt4:1970
LOQ 0.1 g/100g
The method of uncertainty with a coverage factor of 2 (i.e. 95% confidence level)
Wet pet food is 7.34 g/100g +/- 0.36 g/100g.
Dry pet food is 7.34 g/100g +/- 0.22 g/100g.
FAPAS Results
Series
Round
Date
1
56
1/08
1
59
9/08
1
61
1/09
1
1
62
63
5/09
8/09
14
67
1/08
14
77
1/09
Sample Type
Canned meat
meal
Canned meat
meal
Canned meat
meal
Canned meat
Canned meat
Breakfast
cereal
Breakfast
cereal
Determination
Z score
Total fat
0.1
Total fat
0.5
Total fat
-0.8
Total fat
Total fat
-0.8
0.4
Total fat
-0.3
Total fat
-2.5
86
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
14
81
5/09
24
35
8/09
25
54
1/08
25
25
56
58
25
63
25
65
4/08
4/08
10/0
8
1/09
25
66
2/09
25
25
25
25
67
68
69
70
4/09
4/09
6/09
5/09
25
71
6/09
25
74
8/09
Mixed fat
spread
Porridge oats
Cheese &
pasta meal
Milk Powder
Snack food
Total fat
0.5
Total fat
0.3
Total fat
-0.3
Total fat
Total fat
0.9
0.6
Milk powder
Total fat
0.6
Butter
Cheese &
pasta meal
Canned fish
Milk powder
Snack food
Fish paste
Condensed
milk
Milk powder
Total fat
-2.1
Total fat
0.4
Total fat
Total fat
Total fat
Total fat
2.4
0.5
-0.7
2.5
Total fat
3.0
Total fat
2.0
Q/001: The determination of the ash content. (UD007)
A homogenised portion of the sample is ashed in a muffle furnace at 550°C. The ash is
determined gravimetrically.
Accredited to BS/EN ISO/IEC 17025:2005. UKAS 0680
Ref: BS 4401 pt11:1998
LOQ 0.1 g/100g
The method of uncertainty with a coverage factor of 2 (ie 95% confidence level)
Dry pet food is 7.18 g/100g +/- 0.18 g/100g.
FAPAS Results
Series
Round
Date
1
56
1/08
1
59
9/08
1
61
1/09
1
1
24
24
24
24
24
24
24
62
63
28
29
30
32
33
34
36
5/09
8/09
1/08
5/08
8/08
1/09
2/09
5/09
10/09
25
54
1/08
25
25
56
58
4/08
4/08
Sample Type
Canned meat
meal
Canned meat
meal
Canned meat
meal
Canned meat
Canned meat
Breadcrumbs
Wheat flour
Porridge oats
Soya Flour
Breadcrumbs
Wheat flour
Cereal
Cheese &
pasta meal
Milk Powder
Snack food
Determination
Z score
Ash
-0.1
Ash
2.3
Ash
0.0
Ash
Ash
Ash
Ash
Ash
Ash
Ash
Ash
Ash
0.3
0.5
0.4
0.4
-1.3
-0.2
0.4
1.9
-0.9
Ash
0.5
Ash
Ash
-0.3
-0.6
87
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
25
63
10/08
25
66
2/09
25
25
25
25
67
68
69
70
4/09
4/09
6/09
5/09
25
71
6/09
25
74
8/09
Milk powder
Cheese &
pasta meal
Canned fish
Milk powder
Snack food
Fish paste
Condensed
milk
Milk powder
Ash
0.3
Ash
0.5
Ash
Ash
Ash
Ash
0.4
0.7
-0.3
0.7
Ash
-0.2
Ash
1.3
Z/001: The determination of nitrogen and crude protein using Leco instrumentation
(UD001)
The sample is analysed by a Leco instrumentation following 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 BS/EN ISO/IEC 17025:2005. UKAS 0680
LOQ 0.1 g/100g
The method of uncertainty with a coverage factor of 2 (ie 95% confidence level)
Wet pet food is 8.09 g/100g +/- 0.4 g/100g.
Feed is 2.72 g/100g +/- 0.06 g/100g.
FAPAS Results
Series
Round
Date
1
56
1/08
1
59
9/08
1
61
1/09
1
1
24
24
24
24
24
24
24
62
63
28
29
30
32
33
34
35
24
36
5/09
8/09
1/08
5/08
8/08
1/09
2/09
5/09
8/09
10/0
9
25
54
1/08
25
25
56
58
25
63
4/08
4/08
10/0
8
25
66
2/09
Sample Type
Canned meat
meal
Canned meat
meal
Canned meat
meal
Canned meat
Canned meat
Breadcrumbs
Wheat flour
Porridge oats
Soya Flour
Breadcrumbs
Wheat flour
Porridge oats
Determination
Z score
Nitrogen
1.8
Nitrogen
0.0
Nitrogen
1.0
Nitrogen
Nitrogen
Nitrogen
Nitrogen
Nitrogen
Nitrogen
Nitrogen
Nitrogen
Nitrogen
-0.6
0.3
0.3
0.8
-0.6
0.0
-0.2
0.3
0.6
Cereal
Nitrogen
0.2
Nitrogen
0.7
Nitrogen
Nitrogen
1.2
0.9
Milk powder
Nitrogen
0.6
Cheese &
pasta meal
Nitrogen
0.4
Cheese &
pasta meal
Milk Powder
Snack food
88
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
25
25
25
25
67
68
69
70
4/09
4/09
6/09
5/09
25
71
6/09
25
74
8/09
Canned fish
Milk powder
Snack food
Fish paste
Condensed
milk
Milk powder
Nitrogen
Nitrogen
Nitrogen
Nitrogen
0.8
0.7
0.1
0.8
Nitrogen
0.4
Nitrogen
0.9
H/085: The determination of total dietary fibre by the AOAC method ((H/085)
The sample is weighed and de-fatted if necessary. It is then gelatinised and treated with α­
amylase 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 BS/EN ISO/IEC 17025:2005. UKAS 0680
Ref: AOAC 985.29/45.4.07 (2007)
LOQ 0.5 g/100g
The method of uncertainty with a coverage factor of 2 (ie 95% confidence level)
Weetabix cereal is 10.72 g/100g +/- 1.07 g/100g.
FAPAS Results
Series
Round
24
33
24
34
24
35
24
36
Date
2/09
5/09
8/09
10/09
Sample Type
Breadcrumbs
Wheat flour
Porridge oats
Cereal
Determination
AOAC fibre
AOAC fibre
AOAC fibre
AOAC fibre
Z score
0.3
0.3
0.6
0.4
CHROM/104: The determination of extractable sugars (UD296)
The sugars are extracted with water, clarified and chromatographically separated on an amine
column with an acetonitrile/water mobile phase. The sugars are detected using an evaporative
light scattering detector and quantified with reference to calibration standards.
Accredited to BS/EN ISO/IEC 17025:2005. UKAS 0680
LOQ 0.1 g/100g
The method of uncertainty with a coverage factor of 2 (ie 95% confidence level)
Uncertainty ±
Sugar
Matrix
Level
Sugar (total)
Cornflakes
26.10
1.59
Fructose
Cornflakes
5.22
0.58
Glucose
Cornflakes
5.12
0.60
Galactose
Cornflakes
4.00
0.58
Sucrose
Cornflakes
4.01
0.68
Maltose
Cornflakes
4.00
0.78
Lactose
Cornflakes
3.75
0.64
FAPAS Results
Series Round
8
33
8
33
8
33
Date
10/09
10/09
10/09
Sample Type
Orange juice
Orange juice
Orange juice
Determination
Fructose
Glucose
Sucrose
Unit
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
g/100g
Z score
-1.8
-4.8
-2.6
89
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
8
33
20
65
25
25
63
74
10/09
Orange juice
Chocolate cake
1/09
mix
10/08
Milk powder
8/09
Milk powder
Total sugars
-3.8
total sugars
-0.4
Lactose
Lactose
-1.3
-0.4
H/050: The determination of Starch (UD012)
Determination of starch and high molecular weight degradation products of starch in feeding
stuffs and milk powders. It is not applicable to feeding stuffs containing beet chips, beet pulp,
dried beet tops or leaves, potato pulp, dried yeasts, products rich in inulin (e.g. dried or
powdered Jerusalem artichokes) and products containing greaves.
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
 2ºC.
Accredited to BS/EN ISO/IEC 17025:2005. UKAS 0680
Ref: The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a.
LOQ 2 g/100g
The method of uncertainty with a coverage factor of 2 (ie 95% confidence level)
Wheat grain is 68.8 g/100g +/- 1.50 g/100g.
FAPAS Results
Series Round
10
77
24
28
8
33
8
33
Date
1/09
1/08
10/09
10/09
Sample Type
Poultry ration
Breadcrumbs
Orange juice
Orange juice
Determination
Starch
Starch
Sucrose
Total sugars
Z score
0.4
-0.3
-2.6
-3.8
CHROM/215: The determination of fatty acids by GC (UD751)
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 BS/EN ISO/IEC 17025:2005. UKAS 0680
LOQ 0.01 mg/100g
The method of uncertainty with a coverage factor of 2 (ie 95% confidence level)
Uncertainty ±
Fatty Acid
Matrix
Level
FAMES-saturates
Butter
63.6
1.60
FAMES-monunsaturates
Butter
26.2
1.00
FAMES-polyunsaturates
Butter
3.88
0.26
FAMES-trans fatty acids
Butter
2.95
0.20
alpha-linolenic acid (ALA)
Butter
0.524
0.046
Eicosapentaenoic acid (EPA)
Butter
0.42
0.040
Docosapentaenoic acid (DPA)
Butter
0.12
0.014
Docosahexaenoic avid (DHA)
Butter
0.472
0.042
Unit
%
%
%
%
%
%
%
%
90
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
FAPAS Results
Series
Round
Date
14
67
1/08
14
67
1/08
14
67
1/08
14
14
14
14
69
69
69
71
1/08
1/08
1/08
4/08
14
71
4/08
14
71
4/08
14
73
6/08
14
73
6/08
14
73
6/08
14
77
1/09
14
77
1/09
14
14
14
78
78
78
1/09
1/09
1/09
14
77
1/09
14
14
14
14
14
80
80
80
80
80
4/09
4/09
4/09
4/09
4/09
14
81
5/09
14
81
5/09
14
81
5/09
14
87
11/09
14
93
14
95
07/10
08/1
0
Sample Type
Breakfast
cereal
Breakfast
cereal
Breakfast
cereal
Oils, fats,
Vegetable oil
Vegetable oil
Vegetable oil
Nutritionally
Fortified oil
Nutritionally
Fortified oil
Infant milk
formula
Infant milk
formula
Infant milk
formula
Breakfast
cereal
Breakfast
cereal
Vegetable oil
Vegetable oil
Vegetable oil
Breakfast
cereal
Fortified oil
Fortified oil
Fortified oil
Fortified oil
Fortified oil
Mixed fat
spread
Mixed fat
spread
Mixed fat
spread
Mixed fat
spread
Cereal product
Mixed fat
spread
Determination
Z score
Saturates
-1.8
Monounsaturates
0.1
Polyunsaturates
0.6
Saturates
Monounsaturates
Polyunsaturates
Saturates
0.4
0.2
-0.9
-0.3
Monounsaturates
-0.1
Polyunsaturates
0.5
Saturates
-2.0
Monounsaturates
-1.9
Polyunsaturates
-1.9
Total TFA
0.0
Linoleic acid
-0.2
Saturates
Monounsaturates
Polyunsaturates
0.5
-0.1
0.0
Total TFA
0.0
Saturates
Monounsaturates
Polyunsaturates
Total TFA
Linoleic acid
0.0
-0.4
0.5
-0.2
-0.1
Saturates
0.0
Monounsaturates
-0.1
Polyunsaturates
-0.2
Total TFA
-0.5
Total TFA
0.5
Total TFA
0.1
91
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
A7335 Cholesterol
Method Lipid in sample is saponified at high temperature with ethanolic KOH solution.
Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene.
Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC.
LOQ 0.7 mg/100 g
Reproducibility 20%
Reference Method ISO 6799: 1992
Listed below are details of the analytical methods used in the analysis of inorganics and vitamins and the quality control procedures used with results from reference material
measurements during sample analysis.
Inorganics:
Sodium, Potassium, Calcium, Magnesium, Copper, Iron, Manganese, Zinc, Phosphorus, Selenium
Samples are digested in acid under oxidising conditions, using sealed ‘bombs’ in automated
microwave digestors, to prevent losses of volatile metals/inorganics, 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.
Sodium
Reference Material
LGC7160
LGC7160
LGC7160
Matrix
Crab paste
Crab paste
Crab paste
Expected Level (mg/kg)
2170±150
2170±150
2170±150
Measured Level (mg/kg)
2303.6
2307.8
2300.1
Potassium
Reference Material
LGC7160
LGC7160
LGC7160
LGC7160
LGC7160
LGC7160
Matrix
Crab paste
Crab paste
Crab paste
Crab paste
Crab paste
Crab paste
Expected Level (mg/kg)
1980±82.5
1980±82.5
1980±82.5
1980±82.5
1980±82.5
1980±82.5
Measured Level (mg/kg)
1973.7
2055.7
2047.1
2065.5
1990.3
2041.1
Calcium
Reference Material
LGC7160
LGC7160
LGC7160
LGC7160
LGC7160
LGC7160
Matrix
Crab paste
Crab paste
Crab paste
Crab paste
Crab paste
Crab paste
Expected Level (mg/kg)
2150±412.5
2150±412.5
2150±412.5
2150±412.5
2150±412.5
2150±412.5
Measured Level (mg/kg)
2190.4
2260.1
2146.4
2323.5
2360.6
2361.7
92
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Magnesium
Reference Material
LGC7160
LGC7160
LGC7160
LGC7160
LGC7160
LGC7160
Matrix
Crab paste
Crab paste
Crab paste
Crab paste
Crab paste
Crab paste
Expected Level (mg/kg)
348±33
348±33
348±33
348±33
348±33
348±33
Measured Level (mg/kg)
364.4
352.0
346.7
352.8
375.1
321.9
Copper
Reference Material
TORT-2
TORT-2
TORT-2
TORT-2
TORT-2
TORT-2
TORT-2
Matrix
Lobster
Lobster
Lobster
Lobster
Lobster
Lobster
Lobster
Expected Level (mg/kg)
106±15
106±15
106±15
106±15
106±15
106±15
106±15
Measured Level (mg/kg)
91.42
91.07
93.66
94.31
91.61
93.72
95.19
Iron
Reference Material
TORT-2
TORT-2
TORT-2
TORT-2
TORT-2
TORT-2
TORT-2
Matrix
Lobster
Lobster
Lobster
Lobster
Lobster
Lobster
Lobster
Expected Level (mg/kg)
105±19.5
105±19.5
105±19.5
105±19.5
105±19.5
105±19.5
105±19.5
Measured Level (mg/kg)
98.70
95.60
94.50
97.04
93.58
96.51
95.19
Manganese
Reference Material
TORT-2
TORT-2
TORT-2
TORT-2
TORT-2
TORT-2
TORT-2
Matrix
Lobster
Lobster
Lobster
Lobster
Lobster
Lobster
Lobster
Expected Level (mg/kg)
13.6±1.8
13.6±1.8
13.6±1.8
13.6±1.8
13.6±1.8
13.6±1.8
13.6±1.8
Measured Level (mg/kg)
12.27
12.13
12.99
12.37
11.81
12.23
12.34
Zinc
Reference Material
LGC7160
LGC7160
LGC7160
Matrix
Crab paste
Crab paste
Crab paste
Expected Level (mg/kg)
53.6±6.9
53.6±6.9
53.6±6.9
Measured Level (mg/kg)
55.77
55.27
56.23
Phosphorus
Reference Material
LGC7160
LGC7160
LGC7160
Matrix
Crab paste
Crab paste
Crab paste
Expected Level (mg/kg)
2965±397
2965±397
2965±397
Measured Level (mg/kg)
2682.5
2671.8
2688.9
93
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Selenium
Reference Material
TORT-2
TORT-2
TORT-2
TORT-2
TORT-2
TORT-2
Matrix
Lobster
Lobster
Lobster
Lobster
Lobster
Lobster
Expected Level (mg/kg)
5.63±1.005
5.63±1.005
5.63±1.005
5.63±1.005
5.63±1.005
5.63±1.005
Measured Level (mg/kg)
5.49
5.44
5.34
5.61
5.58
6.33
Iodide:
Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl
ammonium hydroxide.
UKAS accredited.
Reference
Material
BCR 063R
BCR 063R
BCR 063R
Matrix
Milk powder
Milk powder
Milk powder
Expected Level
(µg/g)
0.81±0.05
0.81±0.05
0.81±0.05
Spike Level
(µg/g)
0.81
0.81
0.81
Recovery (%)
Iodide (µg/g)
102.6
92.4
95.6
0.84
0.83
0.84
Chloride:
Concentrations are determined using a Corning Chloride Analyser after extraction with nitric
acid.
In house method FFF/B1-2104 - UKAS accredited.
Sodium Chloride
Reference Material
SMRD 2000
Matrix
Swedish meat
Expected Level (mg/kg)
2.19±0.13
Measured Level (mg/kg)
2.17
Vitamins – Water Soluble:
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
Thiamin, Riboflavin & 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.
94
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Thiamin
Reference
Material
NIST 1849
NIST 1849
NIST 1849
NIST 1849
Riboflavin
Reference
Material
NIST 1849
NIST 1849
NIST 1849
NIST 1849
Vitamin B6
Reference
Material
NIST 1849
NIST 1849
NIST 1849
NIST 1849
Matrix
Infant formula
Infant formula
Infant formula
Infant formula
Matrix
Infant formula
Infant formula
Infant formula
Infant formula
Matrix
Infant formula
Infant formula
Infant formula
Infant formula
Expected Level
(mg/kg)
15.800±1.95
15.800±1.95
15.800±1.95
15.800±1.95
Spike Level
(mg/kg)
15
15
15
15
Recovery (%)
Expected Level
(mg/kg)
17.400±1.50
17.400±1.50
17.400±1.50
17.400±1.50
Spike Level
(mg/kg)
20
20
20
20
Recovery (%)
Expected Level
(mg/kg)
14.2±2.25
14.2±2.25
14.2±2.25
14.2±2.25
Spike Level
(mg/kg)
10
10
-
Recovery (%)
88
94
90
97
95
101
92
94
89
95
-
Thiamin
(mg/kg)
15.26
16.86
15.55
16.78
Riboflavin
(mg/kg)
17.910
17.855
16.450
16.460
Vitamin B6
(mg/kg)
15.680
15.870
15.330
14.447
Niacin, Total Folate, Biotin, Pantothenic acid
Determined using microbiological assay (MBA) procedures with detection carried out using VitaFast® MBA test kits.
UKAS accredited.
Niacin
Reference
Material
NIST 1849
NIST 1849
NIST 1849
NIST 1849
NIST 1849
NIST 1849
NIST 1849
Folate
Reference
Material
BCR-485
BCR-485
BCR-485
BCR-485
BCR-485
BCR-485
NIST 1849
Matrix
Infant formula
Infant formula
Infant formula
Infant formula
Infant formula
Infant formula
Infant formula
Expected Level
(mg/kg)
97.5±11.7
97.5±11.7
97.5±11.7
97.5±11.7
97.5±11.7
97.5±11.7
97.5±11.7
Matrix
Mixed Vegetables
Mixed Vegetables
Mixed Vegetables
Mixed Vegetables
Mixed Vegetables
Mixed Vegetables
Infant formula
Spike Level
(mg/kg)
50
50
50
50
50
50
50
Expected Level
(mg/kg)
3.150±0.84
3.150±0.84
3.150±0.84
3.150±0.84
3.150±0.84
3.150±0.84
2.11±0.195
Recovery (%)
Spike Level
(mg/kg)
3
3
3
3
3
3
3
100
110
112
95
99
104
104
Recovery
(%)
150
100
120
80
70
120
110
Niacin
(mg/kg)
95.400
92.000
109.300
72.000
92.000
95.090
104.600
Folate
(mg/kg)
3.010
3.200
2.950
2.480
3.650
3.990
2.188
95
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
NIST 1849 Infant formula
NIST 1849 Infant formula
NIST 1849 Infant formula
2.11±0.195
2.11±0.195
2.11±0.195
3
3
3
130
100
90
2.023
1.985
2.222
Biotin
Reference Matrix
Material
NIST 1849 Infant formula
NIST 1849 Infant formula
Expected Level
(mg/kg)
1.920±0.375
1.920±0.375
Spike Level
(mg/kg)
1.00
1.00
Recovery (%)
Biotin (mg/kg)
95
120
1.180
1.640
Pantothenate
Reference Matrix
Material
NIST 1849 Infant formula
NIST 1849 Infant formula
NIST 1849 Infant formula
Expected Level
(mg/kg)
64.8±3.3
64.8±3.3
64.8±3.3
Spike Level
(mg/kg)
50
50
50
Recovery (%)
Pantothenate
(mg/kg)
62.600
65.800
67.126
85
110
94
Tryptophan
Determined by HPLC using fluorescence detection after alkaline hydrolysis. Tryptophan
contributes to the available Niacin on the basis that Niacin = Tryptophan/60.
Reference
Material
NIST 1849
NIST 1849
NIST 1849
NIST 1849
Matrix
Infant formula
Infant formula
Infant formula
Infant formula
Expected Level
(mg/kg)
1880±15
1880±15
1880±15
1880±15
Spike Level
(mg/kg)
1990
1990
1990
1990
Recovery (%)
110
105
90
95
Tryptophan
(mg/kg)
1780
1820
1800
1920
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 L.Delbrueckii.Lactis.
UKAS accredited.
Reference
Material
NIST 1849
NIST 1849
NIST 1849
NIST 1849
NIST 1849
NIST 1849
Matrix
Infant formula
Infant formula
Infant formula
Infant formula
Infant formula
Infant formula
Expected Level
(mg/kg)
0.041±0.012
0.041±0.012
0.041±0.012
0.041±0.012
0.041±0.012
0.041±0.012
Spike Level
(mg/kg)
0.010
0.010
0.010
0.010
0.010
0.010
Recovery (%)
100
101
100
99
105
97
Vitamin B12
(mg/kg)
0.041
0.035
0.045
0.032
0.042
0.043
Vitamin C
Vitamin C is determined by HPLC using fluorescence detection.
Reference
Material
BCR 431
Matrix
Brussel Sprouts
Expected Level
(mg/kg)
4830±360
Spike Level
(mg/kg)
3000
Recovery (%)
90
Vitamin C
(mg/kg)
4780
96
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
Oil Soluble Vitamins:
Vitamins A, D, 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:

Vitamin A – Retinol: BS EN 12823-1:2000. Foodstuffs-Determination of Vitamin A by High
Performance Liquid Chromatography-Part 1: Measurement of Retinol.
 Vitamin A – β-Carotene: BS EN 12823-2:2000. Foodstuffs-Determination of Vitamin A by
High Performance Liquid Chromatography-Part 2: Measurement of β-Carotene.
 Vitamin D: BS EN 12821:2000. Foodstuffs-Determination of Vitamin D by High
Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and
Ergocalciferol (D2).
 Vitamin E: BS EN 12822:2000. Foodstuffs-Determination of Vitamin E by High Performance
Liquid Chromatography-Measurement of α-, β-, γ- and δ-tocopherols.
UKAS accredited.
Vitamin A
Reference Material
BCR-122
BCR-122
BCR-122
BCR-122
BCR-122
BCR-122
BCR-122
BCR-122
Matrix
Margarine
Margarine
Margarine
Margarine
Margarine
Margarine
Margarine
Margarine
Expected Level (mg/kg)
7.660±1.650
7.660±1.650
7.660±1.650
7.660±1.650
7.660±1.650
7.660±1.650
7.660±1.650
7.660±1.650
Measured Level (mg/kg)
8.321
7.880
7.220
8.320
8.120
7.160
7.460
8.520
Beta-carotene
Reference Material
BCR-485
BCR-485
BCR-485
BCR-485
Matrix
Mixed vegetables
Mixed vegetables
Mixed vegetables
Mixed vegetables
Expected Level (mg/kg)
25.6±1.8
25.6±1.8
25.6±1.8
25.6±1.8
Measured Level (mg/kg)
24.9
26.5
25.9
24.0
Alpha-carotene
Reference Material
BCR-485
Matrix
Mixed vegetables
Expected Level (mg/kg)
9.8±1.05
Measured Level (mg/kg)
9.0
Lutein
Reference Material
BCR-485
Matrix
Mixed vegetables
Expected Level (mg/kg)
12.5±1.2
Measured Level (mg/kg)
11.7
Vitamin D
Reference Material
BCR-122
BCR-122
BCR-122
BCR-122
BCR-122
Matrix
Margarine
Margarine
Margarine
Margarine
Margarine
Expected Level (mg/kg)
0.125±0.036
0.125±0.036
0.125±0.036
0.125±0.036
0.125±0.036
Measured Level (mg/kg)
0.126
0.142
0.127
0.117
0.119
97
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
BCR-122
BCR-122
BCR-122
BCR-122
BCR-122
BCR-122
Margarine
Margarine
Margarine
Margarine
Margarine
Margarine
0.125±0.036
0.125±0.036
0.125±0.036
0.125±0.036
0.125±0.036
0.125±0.036
0.117
0.153
0.117
0.113
0.116
0.101
Vitamin E
Reference Material
BCR-122
BCR-122
BCR-122
BCR-122
BCR-122
BCR-122
BCR-122
BCR-122
Matrix
Margarine
Margarine
Margarine
Margarine
Margarine
Margarine
Margarine
Margarine
Expected Level (mg/kg)
241±54
241±54
241±54
241±54
241±54
241±54
241±54
241±54
Measured Level (mg/kg)
255.52
242.94
206.18
207.69
251.08
191.09
214.93
217.83
98
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids
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 also transferred to DH.
2
Composite sample number 40 was withdrawn at the initial planning stage and was not
analysed due to lack of products on the market.
99