New nutrient composition data for fresh and processed fruits and vegetables has just been published by Public Health England. The data was produced by members of our team at QIB and includes new values for 62 different foods covering up to 60 nutrients, some with full fatty acid data. These foods range from plums to grapefruits, leeks to yams and include dried products such as lentils and dates. You can find the report online here.
One of the aims of this new survey was to focus on new fibre data, using the Association of Official Analytical Chemists (AOAC) method. The Carbohydrates and Health report from the Scientific Advisory Committee on Nutrition (SACN) recommended that dietary fibre should be defined based on this method. Historically though, UK data has been based on non-starch polysaccharides (NSP) or Southgate Fibre, so there was a need for new analysis for some foods, particularly fruit and vegetables and this also allowed us to update and extend information on other nutrients, which were last analysed in the 1980s.
Users of McCance and Widdowson Composition of Foods book or integrated dataset should note that although the plans are to publish the data in future updates, this will not be done in the short term so you should consider using this new data in your work especially for label calculations.
You can use the information (excluding logos) free of charge in any format of medium, under the terms of the Open Government Licence v3.0.