About the data in the Norwegian Food Composition Table

The content of energy is given in kilojoules (kJ) and kilocalories (kcal).

The energy content is calculated according to the Food Information Regulation, with these conversion factors:

1 g fat = 37 kJ or 9 kcal 
1 g carbohydrate = 17 kJ or 4 kcal 
1 g of dietary fiber = 8 kJ or 2 kcal 
1 g protein = 17 kJ or 4 kcal 
1 g alcohol = 29 kJ or 7 kcal 

Total fat
sum saturated fatty acids
sum trans fatty acids
sum monounsaturated (cis) fatty acids
sum polyunsaturated (cis) fatty acids
sum omega 3 fatty acids
sum omega 6 fatty acids  

C12:0 (lauric acid)  
C14:0 (myristic acid)  
C16:0 (palmitic acid)  
C18:0 (stearic acid)  
C16:1 sum  
C18:1 sum  
C18:2n-6 (linoleic acid)  
C18:3n-3 (alpha-linolenic acid)  
C20:3n-3 (eicosatric acid)  
C20:3n-6 (dihomo-gamma-linolenic acid)  
C20:4n-3 (eicosatetraenoic acid)  
C20:4n-6 (arachidonic acid)  
C20:5n-3 (eicosapentaenoic acid, EPA)  
C22:5n-3 (docosapentaenoic acid, DPA)  
C22:6n-3 (docosahexaenoic acid, DHA)  

The fat content usually consists of 90-95% of fatty acids, but in some foods the amount can be much lower. The rest of the fat consists of glycerol, some cholesterol, plant sterol and phospholipids. 

There may be a difference between the amount of total fat and the amount of fatty acids in a food.

It is important to note that the published values for fatty acids are a selection of individual fatty acids in the foods, not a complete fatty acid profile. The sum of the individual fatty acids will be equal to or lower than the sum of the saturated, monounsaturated and polyunsaturated fatty acids or the sum of omega 3 / omega 6 fatty acids.

FAT 

FASAT 

FATRS 

FAMS 

FAPU 

FAN3 

FAN6 

F12:0 

F14:0 

F16:0 

F18:0 

F16:1 

F18:1 

F18:2CN6 

F18:3N3 

F20:3N3 

F20:3N6 

F20:4N3 

F20:4N6 

F20:5N3 

F22:5N3 

F22:6N3

Carbohydrates are calculated as the sum of starch and sugars.

Please note that other sources can calculate carbohydrate by difference, i.e. carbohydrate = 100 – (water, fat, protein, alcohol, dietary fibre and ash).

Carbohydrate values calculated by difference are often somewhat higher than carbohydrate calculated as the sum of starch and sugars.

SUGAR

The values for added sugars include refined or industrially produced sugars in the form of glucose, fructose, lactose, maltose, sucrose, glycose syrup and other hydrolysed starch products such as glucose syrup and high fructose syrup, which are added during industrial production or when prepared at home.

Naturally occurring sugars in fruits, vegetables and milk are not considered added sugars.

Dietary fiber is not included in carbohydrates.

The values for dietary fibre are based on different definitions of dietary fibre, depending on when the value is from.  

From 2015, the Norwegian analytical values are based on the methods AOAC 2009.01/AOAC 2011.25. These methods include both higher and lower molecular weight fractions. 

Older analytical values and most values borrowed from other sources are based on older definitions of dietary fibre such as AOAC 985.29 and AOAC 991.43. These methods contained fewer fiber fractions. For some food groups, the fiber value will therefore be somewhat lower for these than those based on the latest analytical methods.

The content of protein is calculated from the analysed content of nitrogen. The calculation factor from nitrogen to protein varies with the food composition of amino acids: 

• Milk, eggs, meat, fish, potatoes, vegetables, fruits, miscellanous foods (6.25) 
• Wheat flour (5,70) 
• Wheat flour (wholemeal), barley, oats, rye (5,83) 
• Wheat bran, millet (6,31) 
• Wheat germ (8,80) 
• Rice (5.95) 
• Almonds (5,18) 
• Peanuts, Brazil nuts (5,46) 
• Other nuts, seeds (5,30) 
• Soybeans (5.71) 

There are two calculation methods for vitamin A in the Norwegian Food Composition Table.

Vitamin A (RE) is calculated as the sum of retinol + 1/6 beta-carotene, with the unit retinol equivalents (RE). It is this unit used by the Norwegian Directorate of Health's reference values for energy and nutrients refer to.

Vitamin A (RAE) is calculated as the sum of retinol + 1/12 beta-carotene, with the unit of retinol activity equivalents (RAE). 

NB: Both calculations of vitamin A include retinol and beta-carotene only, not other carotenoids such as α-carotene and β-cryptoxanthin.

VITA

RETOL 

CARTB

Vitamin E is given as alpha-tocopherol equivalents (mg-TE).

There are several vitamin E compounds (tocopherols and tocotrienols), but only alpha-tocopherol has vitamin E activity.

The values for thiamine are given as thiamine hydrochloride.

Niacin equivalents are calculated as the sum of the preformed niacin and the niacin activity from the amino acid tryptophan. 60 mg tryptophan provides the same vitamin activity as 1 mg niacin. The content of tryptophan varies with the type of protein the food contains. The following factors are used when calculating niacin equivalents:

Protein source / Content of tryptophan

• Eggs / 1.5%
• Milk / 1.4%
• Meat, fish / 1.1%
• Cereals, vegetables, fruits / 1.0 %
• Corn / 0.6%
• Product of unknown composition / 1.0%

Sodium

Salt

NA

NACL

Iodine