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Food Composition

The composition of food can vary widely, depending, among other factors, on the variety of plant or animal, on growing and feeding conditions and, for some foods, on freshness. Food tables are based on average values from a number of samples analysed in the laboratory and therefore only provide a rough guide. Because of the errors mentioned above, it is likely that there will be an error of ±10%

Nutritional Information

On most products, nutritional information is provided on the product packaging. The following is an example of the nutritional information provided on a packet of rice:

Typical Value: Per 100g
Energy (kj/kcal) 497 kj
118 kcal
Protein 2.4g
Carbohydrate 20.5g
(of which sugars) 0.9g
Fat 2.9g
(of which saturates) 0.4g
Fibre 2.6g
Sodium 0.4g
Potassium 0.1g

The packaging may also include the recommended Guideline Daily Amount (GDA) that we should consume:

Gender Fat Sat Fat Sugars Salt Cal
Women 70g 20g 90g 6g 2000
Men 95g 30g 120g 6g 2500

So what does the information tell us?

The above product information tells us that every 100g of rice contains 2.4g of protein, 2.9g of fat, 20.5g of carbohydrate and you will consume 118 calories which are 5.9% of GDA for women and 4.7% of GDA for men.

USDA National Nutrient Database

For up to date nutritional information search the USDA National Nutrient Database, Release 24 online.

Related References

The following references provide additional information on this topic:

  • FRIEDMAN, M. (1996) Nutritional value of proteins from different food sources. A review. Journal of Agricultural and Food Chemistry, 44 (1), p. 6-29
  • BOURN, D. and PRESCOTT, J. (2002) A comparison of the nutritional value, sensory qualities, and food safety of organically and conventionally produced foods. Critical reviews in food science and nutrition, 42 (1), p. 1-34

Page Reference

If you quote information from this page in your work, then the reference for this page is:

  • MACKENZIE, B. (1999) Food Composition [WWW] Available from: [Accessed

Related Pages

The following Sports Coach pages provide additional information on this topic: