DERIVING NUTRIENT

VALUES USING THE

FOOD COMPOSITION TABLE
(FCT)

Nutrient Computation and Analysis

For this session, you will need the following:

● FCT book / Access to Online

FCT
● Laptop / tablet (with excel
sheet)
● Pen and paper
● Calculator
What is a Food Composition Table?

● Chemical composition of energy and nutrient yield of foods, based

on proximate analysis. Although the analyses are performed with
great precision, they are, of necessity, only performed on a few
samples of each type of food
● Use: nutrition research, public health surveys, nutrition education,
dietetics and clinical practice, nutritional epidemiology, agricultural
research, food regulation, consumer action programs
● Explanatory Notes (Refer to FCT 1997, page viii)
FOOD COMPOSITION TABLES IN
DIFFERENT COUNTRIES
USDA Food Composition Database
THE PHILIPPINE FOOD
COMPOSITION TABLE
Reference Book: Philippine FCT 1997, FNRI,
Philippine
Food
Composition
Table

● latest edition printed in 1997

● ¾ contains 1541 food items
● ¾ includes 17 food
components
● 7 Major food groups
A. Cereals and Products
B. Starchy Roots, Tubers
and Products
C. Vegetables and
Products
D. Fruits and Products
E. Meat and other Animals
and Products
F. Finfish, Shellfish, and
Other Aquatic Animals
Products
Food Tables/Food Composition Data

● Food ID number
● Food name and descriptors
● Alternate name
● Edible portion
● Food values per 100g EP

FOOD COMPOSITION PER 100g EDIBLE PORTION

A. CEREALS AND PRODUCTS

FOOD ID FOOD AND ALTERNATE E.P. WATER ENERGY PROTEIN FAT CARBOHYDRATES
DESCRIPTION NAME (%) (g) (kcal) (g) (g) (g)

AO48 BREAD, Pan Amerikano 100 23.2 329 5.1 5.1 61.1
WHITE, LOAF
Online [Digitized] FCT
https://i.fnri.dost.gov.ph/menuevalplus

● Recipe Evaluation
● Menu Evaluation
FCT AS A SCIENTIFIC TOOL
(Understanding the Proper Use of
FCT)
Understanding the Proper Use of FCT

1: Search for data on specific food items

2 : Deriving Nutrient Values
3: Computing nutrient content of foods/translating foods of
different forms and or units into nutrients
A: Search for 1. Locate the desired item
data on specific in the Food Index (find
the food ID)
food items
Example:

○ Galunggong (G105), 93
○ Scad Round, (G105), 93
Verify the food and description, edible portion
and water content of the food item

● Food description/ID
● Edible portion
● Water and moisture content

FORMULA

Edible Weight = “As Purchased” (A.P.) Weight - “Refuse” (R)

Weight

% Edible Portion (E.P) = Edible Weight x 100

A.P. Weight
Understand the data set of the food being
evaluated

● Food component values and units/mode of expression

○ % EP
○ Kcalories per 100g EP for energy
○ Grams per 100g EP for water, fat, protein, ash, carbohydrate
○ mg per 100g EP for iron, calcium, phosphorus, vitamin B1, vitamin B2, vitamin C,
and niacin
○ ug per 100g EP for bcarotene, vitamin A (retinol), and total vitamin A (RE)
● Number of decimal places of reporting component data set
● Signs and symbols: dash (-), zero (0), trace (Tr), asterisks (*),
parentheses ()
 B: Deriving ● Carbohydrates (CHO)
● Energy (Calories)
Nutrient Values ● Retinol Equivalent (RE)
● Niacin Equivalent (NE)
Carbohydrate

● Calculated “by difference”, subtracting % of water, protein, fat and

ash values from 100
FORMULA

% CHO = 100-[% water, + % protein, + % fat +

% ash]

g CHO = 100-[g water, + g protein, + g fat + g

ash]
 FOR FORMULA:

EXAMPLE Total CHO (g/100g) =

= 100-[g water, + g protein, + g fat + g ash]

● Compute for the total carbohydrates of a well-milled rice.

Food
Water Energy Protein Fat Total CHO
FOOD Description EP
(g/100g (Kcal per (g/100g (g/100g (g/100g
ID (Alternate (%)
EP) 100g EP) EP) EP) EP)
Name)
A019 Rice, well- 100 11.1 356 7.4 0.5 81g
milled

Total CHO (g/100g) = 100-[11.1 g water, + 7.4 g protein, + 0.5 g fat + 0g

ash]
Energy

● Calculated using Atwater factors to estimate available energy from

protein, fat, carbohydrate of food items

FORMULA

Energy (kcal) = [(4 x g protein) + (9 x g fat) + (4 x g

carbohydrate)]

Convert kcal to kjoules:

1 kcal = 4.184 kJ
 FOR FORMULA
Energy (kcal)
= [(4 x g protein) + (9 x g fat) + (4 x g
EXAMPLE carbohydrate)]

Convert kcal to
kjoules:
1 kcal = 4.184 kJ
• Compute for the energy content of pan de sal in kilocalories and kilojoules.

Food Descriptor Energy Energy

FOOD ID
(Alternate Name) (kcal/100g EP) (kJ/100g)

A042 Bread, pan de sal 330 1381

Energy (kcal) = [(4 x g protein) + (9 x g fat) + (4 x g

carbohydrate)]
Retinol Equivalent (RE)

● Total vitamin A is derived from pre-formed vitamin A (retinol) and

provitamin A (carotenoids).
○ 1 μg retinol (animal) = 1 RE (biological activity is 100%)
○ 1 μg β-carotene ÷ 6 = 1 RE (biological activity is only ⅙ - present in both animal
and plants)
1 RE = 1μg retinol
= 6 μg β-carotene
= 3.33 I.U. Vit. A activity from retinol
= 10.1 I.U Vit.A activity from β-carotene

FORMULA:

Total Vitamin A (μg RE) = μg retinol + μg β-carotene

6
 FOR FORMULA:
Total Vitamin A (μg RE)
EXAMPLE = μg retinol + μg β-carotene
6

• Compute for the Retinol Equivalent (RE) of a Cantaloupe melon PLANT SOURCE

FOOD ID Food Retinol -carotene RE from - Total RE

Description (g/100g) (g/100g) carotene (g/100g)
(g/100g)

A B [B/6]=C [A+C]

E061 Melon, 0 1285 214 214

cantaloupe

Total Vitamin A (μg RE) = 0 μg retinol + 1285 μg β-carotene

6
 FOR FORMULA:
Total Vitamin A (μg RE)
EXAMPLE = μg retinol + μg β-carotene
6

• Compute for the Retinol Equivalent (RE) of Beef Liver ANIMAL SOURCE

FOOD ID Food Retinol -carotene RE from - Total RE

Description (g/100g) (g/100g) carotene (g/100g)
(g/100g)

A B [B/6]=C [A+C]

F019 Beef, liver 7480 55 9 7489

Total Vitamin A (μg RE) = 7480 μg retinol + 55 μg β-

carotene
6
Niacin Equivalent (NE)*

● Derived from preformed niacin and from a portion of its tryptophan

content which is converted to niacin in the body
a. For foods with niacin values from tryptophan, use appendix 1
FORMULA

mg niacin values from tryptophan** = mg tryptophan

60
mg niacin equivalent (NE) = mg preformed niacin + mg niacin values from
tryptophan

*FCT niacin values are only preformed niacin and does not take into account the amount converted from a.a
tryptophan
** Niacin values from tryptophan (Appendix 1, FCT 1997)
Niacin Equivalent (NE)

b. For foods with no tryptophan values, the niacin contribution from tryptophan
may be estimated from protein content
FORMULA

Potential mg niacin contribution of tryptophan est from protein content = g

protein in food
6
mg niacin equivalent (NE) = mg preformed niacin + Potential mg niacin contribution of
tryptophan
est from protein content
 FOR
EXAMPLE

Niacin equivalent (NE) of soybean seed, dried

Given:
○ Niacin of soybean seed, dried (C044) = 2.0mg per 100g
○ Protein of soybean seed, dried (C044) = 35.8g per 100g
○ Niacin values from Tryptophan estimated from protein content = 35.8g/6 =
5.966 ~ 6mg/100g
 FORMULA
FOR mg niacin values from tryptophan**
= mg tryptophan
EXAMPLE 60
mg niacin equivalent (NE)
= mg preformed niacin + mg niacin values from
tryptophan
With Niacin Values from Tryptophan

Niacin Protein Niacin from Niacin Niacin NE

Food (mg/100g) (g/100g) tryptophan* values from Equivalent (mg/100g)
FOOD
Description tryptophan** (NE)
ID
(Alternate Name) mg/100g
A B1 [B1/6] =C B2 [A+C] [A+B2]

C044 Soybean seed, 2.0 35.8 6.0 8.0

dried
(Utaw, buto,
tuyo)
 FORMULA

FOR Potential mg niacin contribution of tryptophan est from

protein content
= g protein in food
EXAMPLE 6
mg niacin equivalent (NE)
= mg preformed niacin + Potential mg niacin contribution of
tryptophan (est from protein content)
Without Niacin Values from Tryptophan (Estimated from Protein Content)

Niacin Protein Niacin from Niacin Niacin NE

Food (mg/100g) (g/100g) tryptophan* values from Equivalent (mg/100g)
FOOD
Description tryptophan** (NE)
ID
(Alternate Name) mg/100g
A B1 [B1/6] =C B2 [A+C] [A+B2]

H005 Egg, chicken, 0.4 6.9 7.3

yolk
 ● Convert household (Hh)
measures to weight in
3: Computing
grams
nutrient content of ● Convert cooked AP/EP
foods/translating weight to its raw EP weight
equivalent
foods of different ● Calculate nutrient content
forms and or units of food/diet
into nutrients ● Translating nutrients into
foods
Convert household (Hh) measures to weight in
grams

a. Refer to published tables on standard weights and measures of food

(FEL for meal planning; Basic Nutrition for Filipinos)
(Reference FEL,
○ Example: ½ cup of rice (Hh measure) = (AP wt = 80g ) p.31)
(EP wt = 80 g)

b. Weigh household (Hh) measure (number of pieces, cups,

tablespoons, etc) in duplicate and getting the mean weight in grams
○ Example: 1 cup of rice (Hh measure) = (AP wt = 160 g, Reference FEL, p. 31)
= (AP wt = 185 g, actual weight)
Determine the standard weights of Hh
measures of foods:
Using a reference table/standard

FOR EXAMPLE:
Identify the standard weight of boiled, well-milled rice and saba banana

Weight of Hh Measure
Food Description
FOOD ID Hh measure AP wt (g) EP wt (g)
(Alternate Name)
(Reference, p) (Reference, p)
Rice, well-milled, boiled ½ cup, packed 80 80 (FEL, p31)
(Bigas, maputi, 1 cup, packed 160 160 (by calc)
sinaing)
Banana, saba 1 pc

Reference source: Food Exchange List (FEL) for As Purchased (AP) and Edible Portion (EP) Weight
Determine the standard weights of Hh
measures of foods:
Using a reference table/standard

Weight of Hh Measure
Food Description
FOOD ID Hh measure
(Alternate Name) AP wt (g) EP wt (g)
(Reference, p) (Reference, p)

A020 Rice, well-milled, ½ cup, 80 80 (FEL, p31)

boiled packed
(Bigas, maputi,
1 cup, 160 160 (by calc)
sinaing) packed

E014 Banana, saba 1 pc 70 40 (FEL, p26)

(10x4cm)
Convert “as purchased” to “edible portion”
weight

● A.P. = as purchased
● E.P. = edible portion

FORMULA

E.P. Weight (g) = % E.P. x A.P weight (g)

100
 FOR
EXAMPLE

Convert the As Purchased (AP) weight of 250 g milkfish to Edible Portion (EP)
weight that has a 65% EP percentage.

Given: 1 piece milkfish (medium) = 250g AP weight

EP of milkfish (bangus, sariwa), G074 = 65%
SAMPLE COMPUTATION
SAMPLE 1: MILKFISH

Solution 1: (Using the formula) Solution 2: (Using ratio and proportion)

E.P. Weight (g) = % E.P. x A.P weight (g) 65g EP milkfish = xg EP milkfish
cross-multiply
100 100g AP milkfish 250g AP milkfish
= 65g x 250g
100 xg EP milkfish x 100 g AP = 65g EP x 250g AP
EP weight of 250g milkfish = 162g EP 100g AP 100g AP
EP wt (x) of 250g milkfish = 162g EP

SAMPLE 2: BREAD

AP Weight (g) EP (%) EP weight (g) of

Food Description
FOOD ID Hh measure Hh measure
(Alternate Name)
[A] [B] [B/100 x A]

A042 Bread, pan de sal 3 pcs 40 100 40

Convert cooked AP/EP weight to its raw EP
weight equivalent

a. Using “cooked-to-raw” (CTR) weight conversion factor of the food

(appendix 1-A to 1-H - Conversion Factors of Selected Foods) [1], and
computing the raw weight equivalent of the cooked food (CF) [2]

FORMULA

[1]
Raw AP wt eq of the CF = AP/EP wt of cooked food x CTR wt CF

[2]
Raw EP wt eq of CF = Raw AP wt eq x % EP ÷ 100
Convert cooked AP/EP weight to its raw EP
weight equivalent

b. Weighing a duplicate amount of the food being evaluated before

and after cooking (done if no conversion factor is available)

FORMULA

“Cooked to raw” weight CF = Raw weight

Cooked Weight

“Raw to cooked” weight CF = Cooked weight

Raw Weight
 FOR SAMPLE SOLUTION
EXAMPLE Raw AP weight equivalent of 75g scad, round
fried
Raw EP weight equivalent of scad, round, fried = 75g x 1.523 (CTR)
= 114g raw AP wt
Given:
● Cooked weight of scad, round, fried (G105) = 75g
Raw EP weight equivalent of 114g scad,
● “Cooked to raw” weight CF for scad, round, fried =
1.523
round fried
● = 114 x 49/100
EP of scad, round = 49%
● = 56g raw EP wt
No FCT data for scad round, fried

Food ID Food Cooked AP wt Cooked to Raw AP wt EP (%) Raw EP wt.

Description (g) raw wt CF eqvt of CF (g) equivalent of CF
(Appendix 1) (g)
[A] [B] [A x B] = [C] [D] [C x D/100]

G015 Scad, round - - - -

Scad, round, 75 1.523 75 x 1.523 49 114 x 0.49
fried = 114 = 56
Calculate nutrient content of food/diet

a. For raw food with FCT data

○ Record the FCT food ID number, food description of the food/s being evaluated, %
EP and the EP weight as determined in previous steps
○ Compute the nutrient content of EP weight of food [1] or by ratio and proportion [2]

FORMULA

[1]
nutrient per g EP Hh meas = nutrient per 100g EP (FCT value) x g EP Hh
meas
100

[2]
nutrient per 100g EP = (x) nutrient per g EP Hh measure
100g EP g EP Hh measure
Calculate nutrient content of food/diet

b. For cooked foods with no data in FCT

○ Convert the cooked weight of food to its raw weight equivalent
○ Compute nutrient value of the raw EP weight equivalent of the cooked food

FORMULA

[1]
nutrient per g EP Hh meas = nutrient per 100g EP (FCT value) x g EP Hh
meas
100

[2]
nutrient per 100g EP = (x) nutrient per g EP Hh measure
100g EP g EP Hh measure
Translating nutrients into foods

➔ Determine the EP weight/AP weight of a specific

food that will supply the amount of nutrient
◆ Use ratio and proportion:
 FOR
EXAMPLE

Determine the EP weight (g) of calamansi that will supply 60mg Vitamin
C compared with guava that will supply the same amount of vitamin C?

● Given:
○ Calamansi (E023) = EP 38%; Vit C = 45mg/100g
○ Guava (E032) = EP 99%; Vit C= 127mg/`100g
SAMPLE COMPUTATION
Solution using ratio and proportion:

● Calamansi ● Guava
45 mg vit C: 100g EP = 127 mg Vit C: 100g EP guava
60 mg Vit C: x g EP calamansi 60 mg vit C: xg EP guava

45 mg Vit C = 60 mg vit C 127 mg Vit C = 60 mg vit C

100 g EP x g EP 100 g EP x g EP

X = 60 mg x 100g X = 60 mg x 100g
45 mg Vit C 127 mg

g EP Calamansi = 133 g g EP guava = 47 g

Therefore, 60 mg vitamin C will be supplied by Therefore, 60 mg vit C will be supplied by 47g

133g EP weight of calamansi EP weight of guava
Finding substitutes for missing
food/component
STEPS:

1) Search for other sources of data (e.g. Foreign FCTs and local/foreign
literature)
2) Check the food descriptor (e.g., variety/specie, color, animal/plant,
part, degree of maturity, etc) and verify the form (fresh, dried or
cooked) of the food item
3) Check water content of substitute food against water content of
food item being substituted as given in FCT 1997, if available.
4) If there are several FCT sources of data, use the FCT of the country
most similar to the PH ecologically, e.g., geog loc, or compute for
the mean values given in the foreign FCT.
Adjust computation of nutrients to the
water level

● Mean water values (FCT 1997 food and substitute food) must be comparable
(x±0.5). If not comparable, adjust computation of nutrients to the water level
of the food to be substituted

FORMULA

[100 – water content of

Nutrient content at water
= Nutrient content of x food to be substituted]
level of food to be
substitute food [100 – water content of
substituted
substitute food]
Total Dietary Fiber of Apple

Total dietary fiber g FCT/Literature

Food and Description Water (g) per 100 g
per 100g Source/Date

Apple, raw 83.2 Phil FCT, 1997

83.8
Apple, red, dessert, raw 2.1 UK FCT, 1992

Apple red, delicious 83.0 1.8 New Zealand FCT, 1994

Apple red, unpeeled 83.6 2.0 Marlett, 1997

Mean (Average) 83.4 2.0

● Do not get the mean of substitute values from various
FCTs/literature with different units of expression e.g., mg per 100g
and mg per Hh measure/serving portion weight.
FORMULA
● Convert nutrient values to the same units of expression before
[1]
nutrient per g EP Hh meas = nutrient per 100g EP (FCT value) x g EP Hh meas
averaging substitute values D 100

[2]
nutrient per 100g EP = (x) nutrient per g EP Hh measure
100g EP FORMULA g EP Hh measure

Nutrient content per 100g E.P. =

Nutrient content per wt (g) in Hh meas/serving portion x 100g

Wt (g) in Hh measure
Cholesterol Content of Chicken

FCT/Literature
Food and Description Water (g) per 100 g Cholesterol, mg
Source/Date

Hen, egg, whole, raw

- 141 per 46g Malaysian FCT, 1997
(6x3.5 cm)

76
Egg, whole raw 412 per 100g New Zealand FCT, 1994
 FOR
EXAMPLE

Cholesterol of chicken egg per 46 g

(New Zealand FCT)
Mean cholesterol of chicken egg per 46g
= 42 mg x 46 g
100g = 190mg (New Zealand) + 141mg (Malaysian)
= 190 mg (computed) 2

= 166 mg per 46 g EP
Cholesterol of chicken egg per 46 g
(Malaysian FCT) =

141 mg (given)
Common Errors in the Use of FCT

1. Failure to recognize the nature of food composition data and details

regarding the food
2. Failure to consider the food descriptors in selecting the data set to
use
a. Form or water content of the food being evaluated
b. Variety/specifies
c. Color
d. Degree of maturity
e. Part of the plant/animal
f. Cooking and cooking method
g. Ingredients of processed foods
h. Processing method
Common Errors in the Use of FCT

3. Failure to note whether recorded weight of food being evaluated is

AP or EP weight
4. Failure to convert cooked weight to raw weight equivalent when
data for the cooked form of the food is not available
5. Failure to consider reconstitution/dilution of powdered and
concentrated food
6. Incorrect assignment of values to missing data
7. Failure to consider the niacin contribution of tryptophan or protein
which can lead to underestimation
Some Misuses of FCT Data

1. In nutrition education
2. In advertising
Other FCT Sources
● Thailand (Mahidol)

○ http://www.inmu.mahidol.ac.th/aseanfoods/doc/OnlineASEAN_FCD_V1_2014.pdf

● Malaysia

○ Current: http://myfcd.moh.gov.my/myfcdcurrent/

○ 1997: http://myfcd.moh.gov.my/myfcd97/
● USDA

○ https://ndb.nal.usda.gov/ndb/search/list

● New Zealand

○ https://www.foodcomposition.co.nz/downloads/concise-13-edition.pdf
SAMPLE EXERCISES
Exercise A: Computing for Total
Carbohydrate
● Determine the Total Carbohydrate of rice
Food
Ash Total
Description Water Protein Fat
FOOD ID (g/100g Carbohydrat
(Alternate (g/100g EP) (g/100g EP) (g/100g EP)
EP) e (g/100g)
Name)

Rice, well-
milled, boiled

Rice gruel,
thin

Milkfish

Milkfish, dried
Exercise B: Computing for Energy Values in
KiloJoules

Food Descriptor Energy Energy

FOOD ID
(Alternate Name) (kcal/100g EP) (kJ/100g)

Bread, pan de sal

Sweet potato, with
sugar, fried
Butter
Rice preparation
(glutinous), palitaw
Ice cream
Exercise C: Computation of total RE of
foods

RE from - Total RE
Food Retinol -carotene
FOOD ID carotene (g/100g)
Description (g/100g) (g/100g)
(g/100g)
Melon,
cantaloupe
Beef, liver

Shrimp,
greasy black
Exercise D: Computing for Niacin
Equivalent (NE) of foods
Niacin
Food Description Niacin Protein Niacin from Equivalent
FOOD ID
(Alternate Name) (mg/100g) (g/100g) tryptophan (NE)
mg/100g
C044 Soybean seed, 2.0 35.8 6.0 8.0
dried
(Utaw, buto, tuyo)
Corn on cob,
yellow, boiled
()
Chicken liver

Milk powder, full

cream
Exercise E: Computation of EP weight of
food
Food EP (%) EP weight (g)
AP Weight (g)
Description of Hh
FOOD ID Hh measure
(Alternate measure
[A]
Name) [B] [B/100 x A]
A042 Bread, pan de 3 pcs 40 100 40
sal
Carrot, raw 250g
Avocado, green 305g
Chicken, whole 1 kg
Tilapia 500g
Duck egg,
80g
fertilized, boiled
EXERCISE F:

● Raw EP weight equivalent of scad, round, fried

Given:

Cooked weight of scad, round, fried (G105) = 75g

“Cooked to raw” weight CF for scad, round, fried = 1.523

EP of scad, round = 49%

No FCT data for scad round, fried

EXERCISE G:

● Cooked to raw (CTR) and raw to cooked (RTC) weight CF of

mungbean

● Given:

○ Weight (g) of raw mungbean: 50g

○ Weight (g) of cooked mungbean: 120g

EXERCISE H: Nutrient Content for Raw Food

● Protein content of one pc banana, lacatan

Given:

One pc banana, lacatan = 60g AP

EP of banana, lacatan (E011) = 69%

Protein = 1.4g per 100g EP

EXERCISE I: Nutrient Content for Cooked
Food (no FCT)

● Protein content of 200g pasta, macaroni, boiled

Given:

CTR weight CF of pasta, macaroni, boiled = 0.360

Protein of pasta, macaroni, raw (A152) = 14.3 per 100g EP

No protein data for pasta, macaroni, boiled

EXERCISE J: Translating nutrients into foods
(EP weight)

● Determine the EP weight (g) of calamansi that will supply 60mg

Vitamin C compared with guava that will supply the same amount of
vitamin C?

Given:
○ Calamansi (E023) = EP 38%; Vit C = 45mg/100g
○ Guava (E032) = EP 99%; Vit C= 127mg/`100g
EXERCISE K: Translating nutrients into food
(AP Weight)

● Compute for the AP weight (g) of calamansi and guava to be

purchased that will supply 60 mg Vit C.

Given:

Calamansi (E023) Guava (E032)

EP Wt: 133g EP Wt: 47g

EP%: 38% EP = 99%

EXERCISE L-1: FINDING SUBSTITUTES
(mean water)

● Total dietary fiber data of apple, red (E002), no data in FCT 1997

Given:

Apple red (E002)

Water 83.2g per 100g

No total dietary fiber in FCT 1997

EXERCISE L-2: FINDING SUBSTITUTES (nutrient from
various source)

● Cholesterol content of chicken egg, whole raw

Given:

Chicken egg, whole raw

No cholesterol data in FCT 1997