South African Food Data System

1857 food items

Frequently asked questions

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Where can I find information on the nutrient composition of South African food?
Where can I get the information on the reference for a specific nutrient?
Are all the values in SAFOOD of South African origin?
How is the energy value of the food calculated?
Why don’t the proximate values (moisture, ash, carbohydrate, fibre, total fat, protein) always add up to 100?
What is the difference between total carbohydrate and available carbohydrate?
Why don’t the fatty acid fractions (SFA, MUFA, PUFA) add up to the total fat value?
I can’t find a food item I am looking for – what should I do?
Do foods in the South African Food Database have salt added?
How do I know if a canned product’s nutrient values (e.g. canned meat) reflect only drained solids (meat only) or the whole can contents (meat and brine)?
Why is the vitamin and mineral composition of processed foods sometimes higher than that of the raw food?
What does a “zero” or “trace” value mean?
How do missing values affect the interpretation of analysed dietary intake data?
What are the limitations of food composition data?
How do I quantify food intake in household/metric measures when the food composition tables express the nutrient values per 100 g of food?
How do I estimate the nutrient values for a food item (based on a recipe) not in the tables?
Can I use the food composition data in another product (book, computer product, etc)?