Comparison of proximate, mineral and vitamin composition of common Brazilian and US foods

Because food analysis is costly and laborious, analytical data are frequently borrowed from tables of developed countries and incorporated in tables of developing countries. Taking advantage of the new Brazilian table of food composition, which is based on representative national sampling and actual...

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Bibliographic Details
Published in:	Journal of food composition and analysis Vol. 20; no. 8; pp. 733 - 738
Main Authors:	Padovani, Renata M., Lima, Dag M., Colugnati, Fernando A.B., Rodriguez-Amaya, Délia B.
Format:	Journal Article
Language:	English
Published:	New York, NY Elsevier Inc 01-12-2007 Elsevier
Subjects:	Biological and medical sciences Brazilian foods dairy products dietary minerals dietary nutrient sources Food industries Fundamental and applied biological sciences. Psychology General aspects legumes Methods of analysis, processing and quality control, regulation, standards Mineral content nutrient databanks plant-based foods Proximate composition traditional foods US foods Vitamin content Brazil United States Proximate composition Mineral content Vitamin content Brazilian foods US foods Vitamin Chemical composition Inorganic element Food
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Summary:	Because food analysis is costly and laborious, analytical data are frequently borrowed from tables of developed countries and incorporated in tables of developing countries. Taking advantage of the new Brazilian table of food composition, which is based on representative national sampling and actual analyses, an attempt is made to gain an insight into the adequacy of this practice by comparing data from the Brazilian and US tables in terms of the proximate, mineral and vitamin composition of 19 selected foods, common to both countries. For proximate composition, data agreement is excellent for dry whole milk; good for condensed milk, dry nonfat instant milk and canned peas; and fairly good for black beans, milk chocolate, lentils, oats, long-grain white rice and wheat flour. Greater variation is seen with minerals and vitamins. In terms of minerals, agreement is very good only for dry whole milk, good for black beans and canned peas; fairly good with milk chocolate, lentils, wheat flour and natural yogurt. For vitamins, agreement can be considered good only for wheat crackers and yogurt and fairly good for condensed milk and dry whole milk. The comparison indicates that data may be borrowed for proximate composition provided the foods are equivalent. However, caution must be taken in borrowing data for micronutrients.
Bibliography:	http://dx.doi.org/10.1016/j.jfca.2007.03.006
ISSN:	0889-1575 1096-0481
DOI:	10.1016/j.jfca.2007.03.006