A unique code used to identify each food.
Name used to describe the food.
Other names used to describe the food.
Scientific name of the plant or animal food (if applicable).
A 5-digit code used to group similar products.
A description of the 5-digit Classification ID.
Detailed information about the food, including its appearance, texture, production and preparation.
Indicates whether the majority of data for the particular food was analysed, calculated, borrowed or taken from labels etc.
Includes information on where the nutrient data were obtained, such as the number of samples purchased for analysis, the date and place of purchase, whether the data were imputed or borrowed etc.
Reference details that were used when researching food and nutrient data.
Part and/or proportion of the food that is typically consumed, e.g. 80% (flesh and skin) and has been analysed.
Part and/or proportion of the food that is typically not consumed, e.g. 20% (core and seeds) and has not been analysed.
Used to calculate the mass of fatty acids, in grams or milligrams, based on the total fat content of a food and the percentage of individual fatty acids. Note that all foods with a derivation of recipe have been allocated a fat factor of 0 by default, as individual fat factors have been applied at the ingredient level.
Used to calculate protein based on nitrogen content. Note that all foods with a derivation of recipe have been allocated a nitrogen factor of 0 by default, as individual nitrogen factors have been applied at the ingredient level.
Density of a substance relative to that of water (grams per millilitre); provided for liquid foods. Note that all solid foods have been allocated a specific gravity of 0 by default.