Detailed Food type A to Z list,Nutritional breakdown

[Seewell]

http://www.fineli.fi/foodlist.php?foodname=A%&lang=en

From the Finnish National institute for Health And Welfare.A useful list, for the nutritional value of many different foods. (Almond listing example below)





ALMOND

• Food number: 379
• Food type: Food
• Processing method: No treatment
• Ingredient class: Nuts and seeds
• Food use class: Snacks
• Edible proportion: 100%
• Special diets
• Food portions

Total energy content is divided into
fat, total

78%
protein, total

16%
carbohydrate, available

4%
alcohol 0%
fibre, total

2%
organic acids, total 0%
sugar alcohols 0%

Percentage of energy from fatty acids
fatty acids, total saturated

4%
fatty acids, total trans 0%
fatty acids, total monounsaturated cis

31%
fatty acids, total polyunsaturated

12%

Percentage of energy from carbohydrates
sugars, total

4%
starch, total 0%
Nutrient values / 100 g

Nutrient factorContentUnitMethodAcquisitionReference
Macro-components
energy,calculated 2577 (616) kJ (kcal) summation from constituent components value created within host-system
carbohydrate, available 6.6 g summation from constituent components value created within host-system
fat, total 54.0 g other method type food composition table 391
protein, total 24.1 g summation from constituent components value created within host-system
alcohol 0 g other method type food composition table 391
Carbohydrate Components
organic acids, total 0 g calculated as recipe value created within host-system
starch, total 0 g estimated according to logical deduction value created within host-system
sugars, total 6.6 g summation from constituent components value created within host-system
sucrose 5.8 g analytical, generic independent laboratory 19
lactose 0 g estimated according to logical deduction value created within host-system
fructose 0.5 g analytical, generic independent laboratory 19
sugar alcohols 0 g calculated as recipe value created within host-system
fibre, total 7.2 g calculated, generic value created within host-system
fibre, water-insoluble 6.9 g summation from constituent components value created within host-system
polysaccharides, non-cellulosic, water-soluble 0.3 g analytical, generic independent laboratory 19
glucose 0.3 g analytical, generic independent laboratory 19
maltose 0 g estimated according to logical deduction value created within host-system
galactose 0 g calculated as recipe value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents 34.3 g summation from constituent components value created within host-system
fatty acids, total 32.7 g summation from constituent components value created within host-system
fatty acids, total saturated 2.7 g summation from constituent components value created within host-system
fatty acids, total monounsaturated cis 21.8 g summation from constituent components value created within host-system
fatty acids, total polyunsaturated 8.2 g summation from constituent components value created within host-system
fatty acids, total trans 0 g summation from constituent components value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid) 7954 mg analytical, generic independent laboratory
fatty acid 18:3 n-3 (alpha-linolenic acid) 270 mg other method type food composition table 295
fatty acid 20:5 n-3 (EPA) 0 mg analytical, generic independent laboratory
fatty acid 22:6 n-3 (DHA) 0 mg analytical, generic independent laboratory
cholesterol (GC) 0 mg analytical, generic independent laboratory
sterols, total 138.5 mg analytical, generic independent laboratory
Minerals
sodium 14.0 mg other method type food composition table 292
salt 35.7 mg summation from constituent components value created within host-system
potassium 740.0 mg other method type food composition table 391
magnesium 278.0 mg other method type food composition table 391
calcium 276.0 mg other method type food composition table 391
phosphorus 490.0 mg other method type food composition table 391
iron, total 5.2 mg other method type food composition table 391
zinc 3.3 mg other method type food composition table 391
iodide (iodine) 5.0 µg other method type food composition table 391
selenium, total 4.0 µg other method type food composition table 59
Nitrogen Components
tryptophan 170.0 mg other method type food composition table 185
Vitamins
vitamin A retinol activity equivalents 0.3 µg summation from constituent components value created within host-system
vitamin D 0 µg other method type food composition table 391
vitamin E alphatocopherol 26.4 mg summation from constituent components value created within host-system
vitamin K, total 0.30 µg imputed/estimated from related food value created within host-system
vitamin C (ascorbic acid) 0.5 mg other method type food composition table 391
folate (HPLC) 48.0 µg other method type food composition table 292
niacin equivalents, total 6.8 mg summation from constituent components value created within host-system
niacin, preformed (nicotinic acid + nicotinamide) 4.0 mg other method type food composition table 510
riboflavine 0.70 mg other method type food composition table 391
thiamin (vitamin B1) 0.25 mg other method type food composition table 391
vitamin B-12 (cobalamin) 0 µg other method type food composition table 292
vitamers pyridoxine (hydrochloride) 0.06 mg other method type food composition table 191
carotenoids, total 4.0 µg summation from constituent components value created within host-system
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© 2003-2013 National Institute for Health and Welfare

 

[Little Bluestem]

That is the most comprehensive nutritional breakdown of food that I have seen (not that I have seen a lot).

 

[IreneF]

You can get much of this info from the USDA. They have several food databases, and a program that can track your micronutrient intake.

http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00
www.supertracker.usda.gov