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👶 | Cospa is good! [Costco] How many calories are bagels?


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Cospa is good! [Costco] How many calories are bagels?

 
If you write the contents roughly
It's a calorie notation that I'm curious about, but I looked at the nutritional composition table on the package.
 

Generally, bagels have a low-calorie image.It doesn't contain eggs or milk, it doesn't use oil ... it ... → Continue reading

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Japanese food standard composition table

Japanese food standard composition table(Food food)British: Standard Tables of Food Composition in Japan) IsMinistry of educationRoutine research and publication by the Resource Research Subcommittee of the Science and Technology CouncilFoodIt is the data about the component of.For shortFood composition tableAlso called.

The content of food components per 100 g of food edible portion is shown.Schools, hospitals, etc.LunchIn businessNutrientsIt is one of the important materials for calculatingRegistered dietitianIt is an important material not only for learning qualifications, but also for confirming the reliability of the descriptions on various health and medical curation (summary) sites.In general health foods, etc., the ingredient display of "how many (how many grams)" is calculated with reference to this table.

In recent years, it has been revised every 5 years, and the latest is the 2020 version.[1].. Since 2016, supplements have been published every year. 2015 (HeiseiAfter the "Standard Tables of Food Composition in Japan 27 (2015th edition)" published in 2015, the separate volume "Standard Tables of Food Composition in Japan XNUMX (XNUMXth edition)"amino acidIngredients List ”“ Standard Tables of Food Composition in Japan 2015 (XNUMXth edition)fatty acidIngredients List ”“ Standard Tables of Food Composition in Japan 2015 (XNUMXth edition)carbohydrateEach table, including the data of "Ingredient table"EXCELYou can also download the version or "Food ingredient databaseYou can now search by.

Notation unit of energy

The unit of energy for individual foods is kilogramsJules(kJ) and kmcalorieIt is described in both (kcal).KilojouleInternational unit systemAccording to (SI), kilocalories are not accepted by the International System of UnitsMeasurement LawAdmits in.

Incidentally,United States Department of AgricultureFood composition table(English edition)[2]Then, only kilojoules.

History of revision

  • 1931 years(Showa6 years) "Japanese Food Ingredients Overview"Saiki RitsuWill publish.Number of foods 1045.
  • 1947 (Showa 22) "Temporary Standard Food Nutritional Value Analysis Table", the number of foods was 104, which was inconvenient.
  • 1950 (Showa 25) Published "Standard Tables of Food Composition in Japan".Number of foods 538.
  • 1954 (Showa 29) "Revised Standard Tables of Food Composition in Japan", number of foods 695.
  • 1963 (Showa 38) "878rd Edition Standard Tables of Food Composition in Japan", number of foods XNUMX.It is a protein evaluation standardUnited Nations Food and Agriculture Organization(FAO)Protein scoreIncorporate.
  • 1982 (Showa 57) "Fourth Edition Standard Tables of Food Composition in Japan", 1621 foods.who(WHO) / ​​FAO announcedAmino acid scoreThe 1973 version of is adopted.
  • 2000 (Heisei 12) "Fifth Edition Standard Tables of Food Composition in Japan", number of foods 1882. Adopt the 1985 version of the amino acid score published by WHO / FAO / UNU (United Nations).
  • 2005 (Heisei 17) "Fifth Edition Supplementary Standard Tables of Food Composition in Japan", number of foods 1878.
  • 2010 (Heisei 22) "Standard Tables of Food Composition in Japan 2010", number of foods 1878.United Nations Food and Agriculture Organization(FAO) With the reportMinistry of Health, Labor and Welfare OfFood intake standardsAccording to, in the item of component value, "Depends on the amino acid compositionprotein""TriacylglycerolEquivalent ""Iodine""selenium""ク ロ ム""molybdenum""BiotinAdded a total of 7 items[3].
  • 2015 (Heisei 27) "Standard Tables of Food Composition in Japan 2015 (2191th edition)", number of foods 15. The number of foods increased for the first time in XNUMX years."Available carbohydrates (monosaccharide equivalents) have been added to the ingredient items. Data has been digitized and written in Japanese and English.[4]But it is now available.In addition, as separate volumes, "Standard Tables of Food Composition in Japan 2015 (2015th edition) Amino Acid Composition Table", "Standard Tables of Food Composition in Japan 2015 (3th Edition) Fatty Acid Composition Table", "Standard Tables of Food Composition in Japan XNUMX (XNUMXth Edition)" Revised) "Carbohydrate Composition Table" was also formulated at the same time.[5].
  • December 2016 Published "Standard Tables of Food Composition in Japan 28 (12th edition) Supplement 2015".Number of foods 2016[6].
  • December 2017 Published "Standard Tables of Food Composition in Japan 29 (12th edition) Supplement 2015".Number of foods 2017[7].
  • 2020 years(Reiwa2 years) Revised to 2478 foods[1].
History of Standard Tables of Food Composition in Japan (since 1950)[8]
NamePublication yearNumber of foods
Japanese food standard composition table1950 year (Showa 25 year)538
Revised Standard Tables of Food Composition in Japan 1954 year (Showa 29 year)695
Third revised Standard Tables of Food Composition in Japan 1963 year (Showa 38 year)878
Fourth revised Standard Tables of Food Composition in Japan 1982 year (Showa 57 year)1,621
XNUMXth edition Standard Tables of Food Composition in Japan 2000 year (Heisei 12 year)1,882
XNUMXth revision supplement Japanese food standard composition table 2005 year (Heisei 17 year)1,878
Standard Tables of Food Composition in Japan 2010 (Note) 2010 year (Heisei 22 year)1,878
Japanese Food Standard Ingredient Table 2015 Edition (XNUMXth Edition) 2015 year (Heisei 27 year)2,191
Standard Tables of Food Composition in Japan 2020 (XNUMXth edition) 2020 years (Ryowa 2 years)2,478

(Note) The Standard Tables of Food Composition in Japan 2010 is regarded as the sixth revision.

About comparison of each revision

Compared to the Standard Tables of Food Composition in Japan, especially the first revision,Vegetables OfNutritionIs often claimed to be decreasing[9]But basically, the nutrition of vegetables is not reduced[10].

The purpose of the Standard Tables of Food Composition in Japan (using the latest data) is to "clarify the ingredients of foods that people ingest daily" (from the XNUMXth edition), and no comparison between each revision is taken into consideration. ..Advances in measurement technology and changes that used to be only in season but are now distributed throughout the year[11][12](SeasonIf it is out of the range, the nutritional value may decrease.in particularspinachVitamin C is prominent, so summer and winter values ​​are also listed. ),VarietyThe nutritional value may appear to be reduced for various reasons, such as changes in the name, changes in the contents of nutrients and foods, changes in units, and so on.When comparing these long-term figures, various cautions are required, "When there is a sudden big change, it is necessary to be careful, and it is necessary to determine whether it has really changed or apparently changed."[13].. By the way,carrotIn the case of the native species (Kintoki) From the current mainstream varieties (Western ginseng) Is richer in carotene.At present, carrots are listed separately as native species (kintoki), but Western carrots (dark orange) are listed separately depending on the edition.

  • The first revision has a problem with measurement technology, but the data itself is scarce in the first place.Initially, the values ​​are set with reference to materials compiled overseas.The revision, published only four years after the first revision, is the addition of the data collected afterwards to the data of the first revision.It is also stated that the data could not be collected sufficiently.At that time, inorganic (鉄とRin) Is significantly different from the first revision[14], "It does not indicate a decrease in iron content in actual foods.[13]".Since the 5th edition, iron has been measured by the atomic absorption spectrophotometry, which has much higher selectivity and sensitivity than before.[13].Second World WarIn the previous food composition table, the iron content is Fe.2O3 It was described as Fe (now Fe (Element symbol)[13]..In many cases, the value of iron is compared between the first revision and the present.[9].
  • Vitamin CThe decrease in vitamin C can often be explained by the progress of measurement technology because the measurement data becomes low due to the progress of measurement technology.[15].
  • Vitamin AThe value of (IU) is until revisionCaroteneThe value of (IU) is used as it is, and it is stated that when calculating the actual nutritional value, it should be calculated at half in consideration of utilization efficiency.After the 2rd revision, the vitamin A value is 1/3 of the carotene value, and after the 3th revision, the vitamin A value is 1/6 of the carotene value (however, in consideration of utilization efficiency, etc.) CurrentlyRetinolSince it is displayed in equivalent (μg), it is calculated as 12/1 of the carotene equivalent (μg)).It is often seen that the value of the first revision is compared with the current value as it is without noticing this.[9]..Currently, carotene equivalents are β-carotene as well as α-carotene and β-carotene.CryptoxanthinIs also calculated.
  • Arbitrary data selection (Cherry picking) Is also a problem.For example, vitamins A, C, and iron are often mentioned in this type of topic.TomatoIs exceptionally actually reduced in vitamin C due to different varieties[10]However, it is often taken up in this kind of topic.

Other ingredient list

Amino acid composition table
  • 1966 (Showa 41) "Japanese Food Amino Acid Composition Table"
  • 1986 (Showa 61) "Revised Japanese Food Amino Acid Composition Table"
  • 2010 (22) "Japanese Food Standard Ingredients Table Compliant Amino Acid Ingredients Table 2010"[3]
  • 2015 (27) (separate volume) "Standard Tables of Food Composition in Japan 2015 (XNUMXth edition) Amino Acid Composition Table"
Fatty acid composition table
  • 1989 (Heisei XNUMX) "Japanese food fat-soluble ingredient list-fatty acid,cholesterol,Vitamin E-”
  • 2005 (17) "Fifth Edition Supplementary Standard Tables of Food Composition in Japan, Fatty Acid Composition Table"
  • 2015 (27) (separate volume) "Standard Tables of Food Composition in Japan 2015 (XNUMXth edition) Fatty Acid Composition Table"
Carbohydrate composition table
  • 2015 (separate volume) "Standard Tables of Food Composition in Japan 2015 (XNUMXth edition) Carbohydrate Composition Table"

Source

[How to use footnotes]
  1. ^ a b "287 types added to the food composition table Acai,Sika deerMeat revised for the first time in 5 years ""Yomiuri Shimbun] Morning Edition August 2020, 12 (Social)
  2. ^ Welcome to the USDA National Nutrient Database for Standard Reference
  3. ^ a b Revision of Standard Tables of Food Composition in Japan(Ministry of Education, Culture, Sports, Science and Technology, November 2010, 11)
  4. ^ STANDARD TABLES OF FOOD COMPOSITION IN JAPAN --2015-(Seventh Revised Version): Ministry of Education, Culture, Sports, Science and Technology (MEXT)
  5. ^ About the Standard Tables of Food Composition in Japan 2015 (XNUMXth edition)
  6. ^ Standard Tables of Food Composition in Japan 2015 (2016th edition) Supplement XNUMX: Ministry of Education, Culture, Sports, Science and Technology
  7. ^ Standard Tables of Food Composition in Japan 2015 (2017th edition) Supplement XNUMX: Ministry of Education, Culture, Sports, Science and Technology
  8. ^ Revision of Standard Tables of Food Composition in Japan Resource Office, Policy Division, Science and Technology Policy Bureau, Ministry of Education, Culture, Sports, Science and Technology, p.4, 2020-12-25
  9. ^ a b c "Nature Made Official Website | Otsuka Pharmaceutical”(Japanese). Nature Made Official Website | Otsuka Pharmaceutical. 2018th of February 9Browse.
  10. ^ a b "Monthly Report Vegetable Information-Information Corner-November 2008". vegetable.alic.go.jp. 2018th of February 9Browse.
  11. ^ Tsujimura, Taku; Komatsubara, Harumi; Arai, Kyoko; Fukuda, Tomoko (1997). “Year-round changes in vitamin and mineral content of edible plants with long circulation [1]”. vitamin 71 (2): 67–74. two:10.20632 / vso.71.2_67. https://ci.nii.ac.jp/naid/110002849805. 
  12. ^ Tsujimura, Taku; Hikasa, Shizu; Arai, Kyoko (1998). “Changes in vitamin and mineral content of long-running edible plants throughout the year [2]”]. vitamin 72 (11): 613–617. two:10.20632 / vso.72.11_613. https://ci.nii.ac.jp/naid/110002843453. 
  13. ^ a b c d Yoshitsugu Murata (2014-7-4). “Changes in eating habits from numerical values ​​based on the National Health and Nutrition Survey”. Bulletin of Research / Ochanomizu University High School 59: 1 -12. ISSN 13405934. https://teapot.lib.ocha.ac.jp/?action=pages_view_main&active_action=repository_view_main_item_detail&item_id=38072&item_no=1&page_id=64&block_id=115. 
  14. ^ Tomoko Watanabe. “[PDFCharacteristics of foods from the viewpoint of Japanese food composition table (PDF: 733KB)] ”. 2018th of February 9Browse.
  15. ^ Kojima, Ayako, Sato, Yoko, Hashimoto, Yoko, Nakanishi, Tomoko, Umegaki, Keizo "Effect of analytical method on changes in vitamin C listed value in vegetables due to revision of Standard Tables of Food Composition in Japan"Nutrition Magazine, Vol. 68, No. 2, 2010, 141–145, two:10.5264 / eiyogakuzashi.68.141, ISSN 1883-7921.

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