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United States
 A sample Nutrition Facts label, color-coded to help explain its parts. In the U.S., the nutritional facts label lists the percentage supplied required in one day of human nutrients. In certain cases this label is not yet required by law, so a list of ingredients should be present instead. Ingredients are listed in order of most common to least common. Image File history File links Download high resolution version (683x706, 89 KB) Summary Explanation of how to read US Nutrition Facts labels from http://www. ...
Image File history File links Download high resolution version (683x706, 89 KB) Summary Explanation of how to read US Nutrition Facts labels from http://www. ...
// Nutrients and the body A nutrient is any element or compound necessary for or contributing to an organisms metabolism, growth, or other functioning. ...
The label begins with a standard serving measurement, calories are listed second, and then following is a break down of the constituent elements. Always listed are fat, carbohydrates and protein, then usually cholesterol and sodium, and then sometimes vitamins and minerals (trace elements). The serving size of a food product is a confusing term, as it is found both on the Food Pyramid and on Nutrition Labels and has two related but differing meanings. ...
A calorie refers to a unit of energy. ...
For other uses, see Fat (disambiguation). ...
Carbohydrates (literally hydrates of carbon) are chemical compounds that act as the primary biological means of storing or consuming energy, other forms being fat and protein. ...
A representation of the 3D structure of myoglobin, showing coloured alpha helices. ...
Cholesterol is a sterol (a combination steroid and alcohol) and a lipid found in the cell membranes of all body tissues, and transported in the blood plasma of all animals. ...
General Name, Symbol, Number sodium, Na, 11 Chemical series alkali metals Group, Period, Block 1, 3, s Appearance silvery white Atomic mass 22. ...
Retinol (Vitamin A) Vitamins are nutrients required for essential metabolic reactions in the body [1]. Vitamins can act both as catalysts and participants in chemical reactions. ...
Dietary minerals are the chemical elements required by living organisms, other than the four elements Carbon, Hydrogen, Nitrogen, and Oxygen which are ubiquitous in organic molecules. ...
Microminerals (also known as trace elements) are micronutrients that are chemical elements. ...
Products that claim to be classified as low-fat and high-fiber must achieve uniform definitions between products of similar labels. The term lowfat is a nutrient content claim regulated by the FDA for use on food labels. ...
Fiber or fibre[1] is a class of materials that are continuous filaments or are in discrete elongated pieces, similar to lengths of thread. ...
The nutrition facts label currently appears on more than 6.5 billion food packages. President Bill Clinton issued an award of design excellence for the nutrition facts label in 1997. The label was designed by Burkey Belser of Washington, D.C. William Jefferson Bill Clinton (born William Jefferson Blythe III on August 19, 1946) was the 42nd President of the United States, serving from 1993 to 2001. ...
1997 (MCMXCVII) was a common year starting on Wednesday of the Gregorian calendar. ...
United Kingdom In Britain, the panel does not have a standard format, but is most often labelled "Nutrition Information". It will always give values for a set quantity (usually 100g or 100ml as appropriate) of the product, and often also for a defined "serving". First will come the energy values, in both Calories and kilojoules, although the metric measurement is still little used by the general public. A kilojoule (abbreviation: kJ) is a unit of energy equal to 1000 joules. ...
Then will come a breakdown of constituent elements: usually most or all of protein, carbohydrate, starch, sugar, fat, fibre and sodium. The "fat" figure is likely to be further broken down into saturated and unsaturated fat, while the "carbohydrate" figure is likely to give a subtotal for sugars. Saturated fat is fat that consists of triglycerides containing only saturated fatty acids. ...
For most foods, there are no specific legal definitions of terms such as "low fat" or "high fibre", although spreadable fats (eg butter and margarine) do have statutory requirements for the quantity of fat they contain. However, terms such as "reduced calorie" may not be used unless they can be shown to be considerably lower in calories than the "usual" version of the product. Butter is commonly sold in sticks (pictured) or small blocks, and frequently served with the use of a butter knife. ...
Margarine, as a generic term, can indicate any of a wide range of butter-substitutes. ...
See also The Atwater system (after Wilbur Olin Atwater) or derivatives of this system are used for the calculation of the available energy of foods. ...
Food energy is the amount of energy in food that is available through digestion. ...
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