SAFOODS

Foods are biological materials and therefore natural variation in the nutrient composition can be expected.

This variability is increased by factors such as:

• species and cultivar types
• soil composition
• climate
• agriculture practices
• processing procedures
• different methods of storage
• transporting conditions    

As a prerequisite, for the appropriate use of food composition data, users of the data should familiarise themselves with the factors that play a role in the generation and compilation of food composition data.
(Suggested Reference for database: South African Food Database System (SAFOODS). Food Composition Database, Version 2024. Parow Valley, Cape Town: South African Medical Research Council, 2024)

In the Frequently Asked Questions (FAQ) section of this website, answers are provided for a better understanding of the generation, compilation and appropriate use of food composition data.

Search the South African Food Composition Database to look up the energy and selected macronutrient (carbohydrate, fat, protein, fibre) composition of different foods. It is important to note, as previously mentioned, that different factors influence the nutrient content of food, therefore the nutrient information in SAFOODS represent mean values and cannot always be accepted as an exact reflection of the nutrient content. Nutrient information is presented per 100g edible food.

“The food composition database compilers diligently strive to make SAFOODS a truly comprehensive South African research tool”.