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       Nutrition information panels are included under the Nutrition section for all vegetables that data is available for.

                 To see information about the Nutrition information panel contents scroll down the page.

 

 

Nutrition information panel

The information in the Nutrition information panel has been taken from a New Zealand source – The Concise New Zealand Food Composition Tables 10th Edn, Plant & Food Research 2014. If no New Zealand information is available, data from Fruits & Veggies More Matters or the USDA National Nutrient Database for standard reference has been used.

The Nutrition information panel provides information on the average amount of energy (in kilojoules or both kilojoules and kilocalories), protein, fat, saturated fat, carbohydrate, sugars and sodium (a component of salt) in the food, as well as any other nutrients about which a nutrition claim is made. For example, if a food had a ‘good source of dietary fibre’ claim then the amount of dietary fibre in the food must be shown in the nutrition information panel.

The Nutrition information panel must be presented in a standard format which shows the average amount per serve and per 100g (or 100ml if liquid) of the food.

Serving size The serving size listed in the Nutrition information panel is determined by the food business. This explains why it sometimes varies from one product to the next. The ‘per serve’ information is useful in estimating how much of a nutrient you are eating. For example, if you are watching how much fat you are eating, you can use the ‘per serve’ amount to help calculate your daily total fat intake from packaged foods.

Quantity per 100g The ‘quantity per 100g’ (or 100ml if liquid) information is useful to compare similar products with each other. The figures in the ‘quantity per 100g’ column are the same as percentages. For example, if 20g of fat is listed in the ‘per 100g’ column this means that the product contains 20% fat.

Energy/kilojoules The energy value is the total amount of kilojoules from protein, fat, carbohydrate, dietary fibre and alcohol that is released when food is used by the body.

Protein is essential for good health and is particularly important for growth and development in children. Generally, people in developed countries eat enough protein to meet their requirements. Meat, poultry, fish, eggs, milk and cheese are animal sources of protein. Vegetable sources of protein include lentils, dried peas and beans, nuts and cereals.

Fat is listed as total fat (which is the total of the saturated fats, trans fat, polyunsaturated fats and monounsaturated fats in the food). A separate entry must also be provided for the amount of saturated fat in the food.

Carbohydrates can be found in bread, cereals, rice, pasta, milk, vegetables and fruit. Carbohydrate in the nutrition information panel includes starches and sugars. Starches are found in high amounts in foods such as white, wholemeal and wholegrain varieties of cereal, breads, rice and pasta, together with root vegetables and legumes.

Sugars are a type of carbohydrate and are included as part of the carbohydrates in the nutrition information panel as well as being listed separately. The amount of sugars in the nutrition information panel will include naturally occurring sugars, such as those found in fruit, as well as added sugar. Note that products with ‘no added sugar’ nutrition claims may contain high levels of natural sugars.

Dietary fibre The Nutrition information panel does not need to include dietary fibre unless a nutrition claim is made about dietary fibre, sugar or carbohydrate, for example ‘high in dietary fibre’, ‘low in sugar’.

Sodium/salt is the component of salt that affects health – high levels have been linked with high blood pressure and stroke, which is why it is included.

Source: FSANZ 2012

         
         



This Recipe was from www.Vegetables.co.nz. Go here for more recipes.

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