Cyprus Food Composition Tables - 3rd Edition.pdf

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  • REPUBLIC OF CYPRUSMINISTRY OF HEALTHSTATE GENERAL LABORATORY

    3rd Edition

    Cyprus Food Composition Tables

    S. Yiannopoulos, M. Christodoulidou, K. Kontoghiorghe, E. Ioannou-Kakouri and P. Nicolaidou-Kanari

  • PROJECT DESIGN and MANAGEMENT

    Dr. Stelios YiannopoulosSenior ChemistState General Laboratory

    APPROVAL of ANALYTICAL RESULTS

    Dr. Popi Nicolaidou-KanariDirector of the State General Laboratory

    Dr. Eleni Ioannou KakouriFirst ChemistState General Laboratory

    EDITING

    Maro ChristodoulidouChemistState General Laboratory

    ELECTRONIC PROCESSING

    Agathi AnastasiChemistState General Laboratory

    ...........................................................................................................................................

    Publication coordination and editing

    Antonia Socratous PedonePress and Information OcerPress and Information Oce

    Published by

    Press and Information Oce

    PIO 246/2013-100

    ...........................................................................................................................................

    ISBN: 978-9963-50-215-8...........................................................................................................................................

    Design of cover and title pages

    Lina M

    ...........................................................................................................................................

    Printed by

    Zavallis Litho Ltd

  • Cyprus FoodComposition Tables

    FOOD COMPOSITION, QUALITY AND NUTRITIONAL VALUE LABORATORYSTATE GENERAL LABORATORY

  • CCoonntteennttss

    PPRREEFFAACCEE ..................................................................................................................................................................................................................................................................................................................................77

    WWEELLCCOOMMEE MMEESSSSAAGGEE FFRROOMM TTHHEE DDIIRREECCTTOORR OOFF TTHHEE SSTTAATTEE GGEENNEERRAALL LLAABBOORRAATTOORRYY................................................................................................99

    IINNTTRROODDUUCCTTIIOONN............................................................................................................................................................................................................................................................................................................1111

    EEGGGGSS ..........................................................................................................................................................................................................................................................................................................................................2211

    EGGS (chicken)......................................................................................................................................................23

    EGGS (chicken) enriched (through feeding) with 3 fatty acids .........................................................................24

    MMIILLKK && DDAAIIRRYY PPRROODDUUCCTTSS ............................................................................................................................................................................................................................................................................2255

    ANARI DRY ..........................................................................................................................................................27

    ANARI FRESH .......................................................................................................................................................28

    YOGURT (made of sheeps milk) ..........................................................................................................................29

    YOGURT (made of goats and sheeps milk) ........................................................................................................30

    YOGURT SKIMMED ................................................................................................................................................31

    YOGURT STRAINED ...............................................................................................................................................32

    YOGURT FAT-FREE STRAINED ...............................................................................................................................33

    YOGURT ICE CREAM (frozen yogurt) ....................................................................................................................34

    ICE CREAMS (made of milk / chocolate)...............................................................................................................35

    HALLOUMI CHEESE LITE (light) ..............................................................................................................................36

    HALLOUMI CHEESE SLIM ........................................................................................................................................37

    HALLOUMI CHEESE (made of cows, goats and sheeps milk)..............................................................................38

    HALLOUMI CHEESE (made of goats and sheeps milk) ........................................................................................39

    EDAM CHEESE .......................................................................................................................................................40

    EDAM CHEESE LIGHT ............................................................................................................................................41

    CHEESE HALIKIA ...................................................................................................................................................42

    KEFALOTIRI CHEESE ..............................................................................................................................................43

    CHEESE PAPHITIKO (flaouna cheese) ....................................................................................................................44

    FETTA CHEESE ......................................................................................................................................................45

    MMIILLKK PPRROODDUUCCTTSS AANNAALLOOGGUUEESS ................................................................................................................................................................................................................................................................4477

    CHEESE ANALOGUE...............................................................................................................................................49

    CHEESE ANALOGUE NON FAT................................................................................................................................50

    CCEERREEAALLSS && TTHHEEIIRR BBYY--PPRROODDUUCCTTSS ......................................................................................................................................................................................................................................................5511

    TRAHANAS .......................................................................................................................................................53-54

    RUSKS ..................................................................................................................................................................55

    RUSKS (whole grain) ............................................................................................................................................56

    RYE RUSKS ...........................................................................................................................................................57

    BULGUR WHEAT (crushed weat) ...........................................................................................................................58

    RICE .....................................................................................................................................................................59

    OAT FLAKES ..........................................................................................................................................................60

    3

  • EEDDIIBBLLEE OOIILLSS && FFAATTSS ..............................................................................................................................................................................................................................................................................................6611

    VEGETABLE MARGARINE .......................................................................................................................................63

    VEGETABLE MARGARINE LIGHT .............................................................................................................................64

    VEGETABLE FAT SPREAD .......................................................................................................................................65

    BLENDED FAT SPREAD FROM VEGETABLE AND ANIMAL FAT .................................................................................66

    BUTTER .....................................................................................