For table sources please see the references below
Dietary Reference Intake values
Rating system of nutrients in foods (uses standard servings):
- Ratings for values below 10% are not shown.
- Good: 10 -20% of RDA
- Excellent: 20% or more of RDA
Glycemic Index shows
“-” if the data is unavailable or the number is insignificant.
“0” if the food does not contain carbohydrates.
Rating for Glycemic Index
- Low: 55 or less
- Medium: 56-69
- High: 70 or more
Glycemic Load shows:
- “-” if GI is unavailable or the number is insignificant.
Rating for Glycemic Load (uses realistic portions instead of servings):
- Low: 10 or less
- Medium: 11-19
- High: 21 or more
Total carbs (g) = net carbohydrates (g) + dietary fiber (g).
Total energy (Cal) = Total Carbs (Cal) + Proteins (Cal) + Fats (Cal)
% of energy of Total Carbs is calculated using the following formulas:
1 g of Net Carbs = 4 Cal
1 g of Dietary Fiber = 2 Cal (read more..)
* Not possible to establish. Source of intake should be from food and formula only.
** Vitamin B12 intake should be from supplements or fortified foods due to the age-related increase in food-bound malabsorption.
IU – IU is an International Units used for measurement of medications, vaccines and vitamins. It is used for some nutrients instead of micrograms or milligrams.