© Copyright 2019 Department of Science and Technology-Food and Nutrition Research Institute Metro Manila, ines First Printing - February 2020 Published by the: Department of Science and Technology FOOD AND NUTRITION RESEARCH INSTITUTE (DOST-FNRD) DOST Compound, General Santos Avenue, Bicutan, Taguig City 1631 Metro Manila, P Landline: (02) 8- 837-8113 to 14 local 310 or 8-837-2071 local 2300 Fax: +632 837 2934 Website: httpy/www-fnri.dost.govph Email: philfctenridost.gow.ph ALL RIGHTS RESERVED Food Composition Tables 2019 is encouraged. Non-commercial purposes 3 authorized without the Department of Science and Technology-Food and Nutrition reproduction of any part of this material for sale or other aa rercial purposes Is prohibited without prior written permission from the publisher. Recommended citation: cjence and Technology-Food and Nutrition Research Institute (2019). The Philippine Food Composition Tables 2019. Taguig City, Philippines: DOST-FNRI. Department of Si Cover design and layout by: Jemn D. Serrano Food group pictures by: ‘Ma, Ariza C. BaylosisCompiled by the staff of the Food Quality and Safety Section Nutrition and Food Research Development Division Food and Nutrition Research Institute Department of Science and Technology KRISTINE B. NACIONALES REGINA G. RODRIGUEZ ENNATA M. AVENA, M.Sc. ALEXANDRA LYNE E. DAVID JEMN D. SERRANO MA. ARIZA C., BAYLOSIS ARIES G. LUNDAG. With the assistance of: ROSEMARIE G. GARCIA, M.Sc. RUBY J. APILADO', Ph.D. AIDA R. AGUINALDO, Ph.D.| FOREWORD Asthe researches, the Department of Science and Technology- fevelop enhanced nutrition tools aimed at improving the Food Composition Tables (FCT) widely used in dietary intake of the Filipinos. qual FCTs are commonly used by n application in the conduct of development of recipes, meals in agricultural researches towards improving the food supply, and in food trade and regulations, among others. Development Goal 2, 2 iprove nutrition, and promote sustainable agriculture’ ‘as we commit to do our part to produce reliable and updated Philippine Food Composition Tables (FCT) in the future. 10 V. CAPANZANA, Ph.D. Director| ACKNOWLEDGMENTS ia Grateful acknowledgments are extended to the following institutions and individuals without whose support this program would not have been possible: + 0 Mario V. Capanzana, the FNRI Director, for the administrative support and the technical comments provided during the proposal and output presentations; «Staff of the Department of Agriculture-Bureau of Plant Industry (OA-8P!) , Department of Agriculture-Bureau of Fisheries and Aquatic Resources (DA-BFAR), Philippine Rice Research ice}, University of the Philippines Los Bafios-Institute of Plant Breeding (UPLB-IPB), and University of the Philippines Los Bafos-Institute of Human Nutrition and Food (UPLB-IHNF) in the identification and verification of selected food samples; «The FNRI Food Composition Team: Alyzza Gail M. Del Mundo, Sherwin E. Salazar, Christine Marie B. Agor, Celeste Joyce B. Tomas, John Robert A. Matanguihan, and Jomar R. Bustos who did their best to provide quality food data through sample collection and chemical analysis; Dr. Romeo R. Lerom of Western Philippines University (Aborlan, Palawan) for providing samples and information on some indigenous fruits from Palawan; +The Technology Diffusion and S&T Services Division-Knowledge Diffusion Section (TDSTSD-KDS): Dr. Milflor S. Gonzales, Idelia G. Glorioso, Marilou R. Galang, Regina M. Pagaspas, Shannen Faye Q. Arevalo, Andrea Marie P. Malit, Maja Bethzaida S. Decena, Jane Jasmine F. Sune, and Kelia Colleen C. Diaz for the conduct of the handbook pre-testing and June Agustine A. Buena and Alberto F: Malaki for their assistance; + Engr. Rosemarie G. Garcia, Dr. Ruby J. Apilado’, and Dr. Aida R. Aguinaldo for the encouragement and guidance in the completion of the program; +All who, in one way or another, contributed to the success of the program; + Most especi God Almighty for gu ing us.HISTORICAL DEVELOPMENT OF THE PHILIPPINE FOOD COMPOSITION TABLES The fifth edition of Food Composition Tables Handbook |, compiled by Ms. Isabel Abdon and Ms. ‘by Dr Isabelo Concepcion, Dr. Carmen intengan of the Ins Food Technology of the Massachus were analyzed for proximate com 19 data were the figures names, edible portion, 's with no scientific names or documented origin and confidence were Florentino of theFood and Nutrition Research Center for in 1964 and 1968, respectively. These prepared and cooked foods; composi eleven amino acids analyzed in some ilippine plant spoken widely inthe Philippines; and the number of analyses done for each nutrient. rnames/descriptors, suggestions of the FNRI FC| HistorICAL DEVELOPMENT OF THE PHILIPPINE FOOD COMPOSITION TABLES ‘The following were the changes made in the Philippine Food Composition Tables 1997: raw, cooked and processed food items together in one table for food of separate tables; ‘on niacin values from tryptophan in the Appenc Gestalt ghecenge ris er eal tol tee Interms of food name] food grouping: ish names for Food and Description and Fillpino names for Alternate Name; the number of major food groupings from 7 in the raw and cooked foods and from ‘in the processed foods to 17 and combining the raw, cooked and processed foods under ‘each food group: ‘merged similar old and newly analyzed food items with comparable component values; + deleted food items with incomplete proximate data or where no reliable data for similar foods can be found; + corrected/modified English/Filipino names of food items; ‘a. added food descriptors "sardines in oll" instead of sardines" b.deleted unnecessary food descriptors €4,“taisin” instead of alsin, dried revised food descriptors eg.“shore cr 4 deleted brani ‘eg-miflcultured"instead of"Yakult” + updated scientific names of food items fab" (talangka) In terms of nutrients/ analytical data: + used the term water instead of moisture; + used foreign values for food components not analyzed ‘replaced crude fiber values with available dietary fiber val foreign FCTs; + recomputed total energy using 4-9-4 physiological energy factors for protein fat and carbohydrate, respectively local or foreign studies/ In terms of non-tabular contents: included a background on the development of FCT; \cluded.a single food index for Food and Description as well as Alternate Name: + included the following information in the explanatory notes ling and data selection procedures «¢ methods of analyses and calculation 4. food groupings nomenclature and food description f. food identification G.FCT format h.abbreviations {In the span of 70 years, the DOST-FNRI has been involved in the development of the Philippine Food Composition Tables from conceptualization of the program, establishment of the food analytical laboratory, capacity-building and operation. Food composition tables need continuous ‘updating and are never complete due to the constant introduction of new foods into the food supply, discovery of food components that are associated with health and disease, continuous improvements in analytical methods and techniques, and data quality assurance measures.Food Composition Tables (FCTs) provide nutrient dataneeded by the academe, food &nutii health researchers, food product However, the prohibitive cost of resources and manpower ‘other details hamper food data generation and delay i ty publication. ‘The latest edition ofthe Philippine Food Comy fables (FCT) was printed in 1997. Since then, ed as laboratory activities were focused on |n 2006, the DOST-FNRI food composition generation and compilation activities resumed. Inti samples analyzed were from the prio! ‘moisture and fat content of the food items included in the values of some food items were imputed or estimated from st Moreover, composition tems within the database. ABOUT THE PHILIPPINE FOOD COMPOSITION TABLES 2019 vil New food components like cholesterol, total dietary fiber, faty acids, sodium and total sugar were inc 3ndbook. These components are commonly associated with non-communicable diseases (NCDs) lke diabetes, cardiovascular diseases and cancers and thet inclusion would provide for better and healthier food choices for the users. Analyzed data of potassium, zinc, and fatty acid profile of selected foods were also included in the Appendices of the handbook. Ordinary, indigenous, and underutilized varieties of vegetables were included in the handbook in support of the government's advocacy for increased vegetable consumption. Vegetables offer affordable, sustainable, and readily available sources of nutrition, which may also contribute to ‘ensuring a food-secure futur. ‘Twenty (20) combination foods/mixed dishes can be found in the handbook. These are FNRI- developed recipes were analyzed for nutrient data from used to complete:| EXPLANATORY NOTES in wn below was photographed and. items commonly fo ndboak have the same Food ID codes ‘accordance to the recommendatlor ational Food Data System (INFO ‘already assigned toa ‘od cannot be re-assigned to other foods, even ifthe original food item has been rendered obsolete (ASEANFOODS). yned Food IDs followed the sequence of the last number in sap, being a new food item was PHILIPPINE. FOOD. COMPOSITION, coconut sap; M0S2 for Syrup, coconut All foods belonging in each food group in the Philippine FCT were arranged alphabetically regardless of thelr food codes. 3.Nomanchture and Food Deseition 1m generic to specific (e.g. Pepper, sweet/ Iso provided which follows the same food own, the Filipino name is used in beth Food descriptors, a new names were placed Item has one record and a unique Food ID consisting of alpha-numeric code in the first column. “The alpha-code refers to the letter assigned to a particular food ‘xi, while the numeric code is the numerical chronological order fas shown in Table 1 (Page 2 food group.4. Food Groups ‘The foods are categorized inte 17 specific food groups similar to the Philippine Food Composition [etie 957 The mao: fod groups are shown in Table 1 (page The grouping system i based Smumnectidancarne wake tener 997). S. Component Conventions and Modes of Expression AB mutnent data of the updated Philippine FCT were expressed in 1009, which is the common ‘denominator for mest FCTAFCDBs, The units and decimal places used for each food component in ‘the 2015 Philippine FCT are summarized in the Table 2 (page wil. & Exibie Portion and Refuse ‘The Exible Portion (EF) consists of parts of food items that are eaten, cooked or preserved. For ‘meat and meat products for example, this includes the flesh. skin and fat, and the extended edible ‘cassng im the case of sausages, For tit vegetables EP includes the peeled fruit where 0.5 - 1.0 cm were cut off from both ends For leafy wegetabies this consists of the shoots or buds and undamaged leaves together with the ‘tender stem that can easily be broken by the thumb and forefinger. ne other han refine portion const of paso food tems that re not castoary eteno ‘Sat For leafy vegetables. refuse consists of tough stemsistalcs damaged, dred or wilted leaves, and tendnis ‘senger boging!. Te poeearesscin ines tag of ctl abd Sod ces ws gente of chk ] EXPLANATORY NOTES The indigenous vegetabe (ae not commen known and are selon foun In etary wet in Tmerpeltan aes were clcted rm provinces suchas ulacan Laguna Palawan, a Union and Holla Smeaton Praneate: Wate, Energy nal sing Total Carbohate by Dference Pot Total Fat, Panetta ety cde, poly: Linolenic, and Linoleic: Information about the food components and methods of analysis/calculation are summarized In Table 4 (page xiv). The energy contents presented in kllocalorie (Kca calculated using the Atwater factors: 4 keal for carbohydrate, 9 keal for total fat and 4 kcal for protein (please refer to Table 4, page xiv, forthe formula). Accordingly, energy values are calculated using the total carbohydrate by difference.11, FNREDeveloped Recipes ‘The ingredients of the combination foods or mixed dishes together wit amounts in the recipes are presented in Appendix 5 (pag calculate nutrient values that were generated through the rec tion procedure and the INFOODS Compilation Software Version 1.2. Nutrient retention factors and cooking yield factors were also applied. are presented in order to demonstrate the critical factor to consider when using the recipe 1D R089) contains noticeably high am also high in dietary fiber, the same recipe s ‘on how to cook the recipes are included to make this handbook useful to homemakers aswell 12, Food Index ‘The Food Index contains the common & alternate names, food ID, data source codes and ‘corresponding page numbers. This makes the search for a particular food tem a lot easier as ‘multiple choice of names is made availabe. ‘The food data from chemical analyses, recipe calculation and borrowed data from USDA Nutrient Database were assigned with specific notations of the data source as described below: Data Source Codes: ‘A1-Newly analyzed Philippine data A2- Philippine FCT 1997 data 8 Borrowed data = Data from recipe calculation D-Assumed/presumed data ] ExPLANATorY NOTES nologies presented in simple and understandable words the users. The Basic Foods for Filipinos Sth edition by 114) was used as reference for the updates of definitions and terminologies. 13.Glossary of Terms ‘The glossary contains definitions of to provide a harmonized interp Serraon-Claudio et al 114. Household Measures Converted to Metric Units of Measurements One of the problems commonly experienced by FCT users is the visualization of th household measur example, how much gram weight is equi ) were included to estimate the nutrient content on a weight basis (data from FCT) to household measures. ronment, among others. For food data that have been analyzed, there may be cases where the summation of the proximate analysis does not always equal to a hundred percent. This can be attributed to the methods used to analyze forthe different food components together with some errors inherent with analytical ‘methods. These errors may eventually add up to produce inconsistencies in the analytical results. sum of proximates ranging from 95-1059 were considered acceptable (FAO/