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Amino acid profile of foods from the Portuguese total diet pilot study
Carla Motta, Ana Sofia Matos, Ana Soares, Gerard Bryan Gonzales,
Isabel Castanheira, Izunildo Cabral, Nelson Tavares, Marisa Nicolai
PII:
S0889-1575(19)31042-7
DOI:
https://doi.org/10.1016/j.jfca.2020.103545
Reference:
YJFCA 103545
To appear in:
Journal of Food Composition and Analysis
Received Date:
16 July 2019
Revised Date:
21 May 2020
Accepted Date:
23 May 2020
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© 2020 Published by Elsevier.
Amino acid profile of foods from the Portuguese Total Diet Pilot Study
Carla Motta1, Ana Sofia Matos2*, Ana Soares1,3, Gerard Bryan Gonzales4,5, Isabel Castanheira1,
Izunildo Cabral2, Nelson Tavares6, Marisa Nicolai6
1
Departamento de Alimentação e Nutrição, Instituto Nacional de Saúde Doutor Ricardo Jorge,
Departamento de Engenharia Mecânica e Industrial, UNIDEMI, Faculdade de Ciências e
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2
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INSA. IP, Avenida Padre Cruz, 1649-016, Lisboa, Portugal
Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
Faculdade de Farmácia de Lisboa, Universidade de Lisboa. Avenida Professor Gama Pinto, 1649-
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3
4
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003, Lisboa, Portugal
Department of Gastroenterology, Faculty of Medicine and Health Sciences, Ghent University, C
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Heymanslaan 10, 9000 Ghent, Belgium
VIB Inflammation Research Center, Ghent, Belgium
6
CBIOS Centro de Investigação em Biociências e Tecnologias da Saúde, Universidade Lusófona
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5
de Humanidades e Tecnologias, Campo Grande 376, 1749-024, Lisboa, Portugal
*Corresponding author:
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Ana Sofia Matos
E-mail: asvm@fct.unl.pt
Address: Departamento de Engenharia Mecânica e Industrial, UNIDEMI, Faculdade de Ciências
e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
Phone: (+351) 212 948 567
Fax: (+351) 212 948 531
Highlights
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

Amino acid content of foods included in Portuguese Total Diet Study was analysed
Red meat is the major source of dietary amino acids among Portuguese adults
Fatty fish and white and red meat provide the highest contribution to %RI of EAA
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Abstract
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The amino acid content of foods commonly consumed by specific populations is rarely measured
systematically, especially if we take into account the different ways that foods are usually pro-
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cessed or cooked. The objective of this study is to evaluate the amino acid profile of the representative foods on the Portuguese diet, with a particular focus on indispensable amino acids. We
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also aim to assess the amino acid intake of the population and the most common sources of amino
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acids within the Portuguese diet. To achieve these goals, the amino acid intake of Portuguese adults
was assessed combining data of food consumption with the food analysis data from samples collected according to the Total Diet Study methodologies. Results of the amino acid profiles of food
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groups typically consumed in Portugal are reported in this paper. We found that red meat consumption is the most common source of amino acids of the Portuguese population, followed by
white meat and fish. The main contribution of individual portions to the recommended intakes of
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essential amino acids were: cheese, 88%; red meat, 83%; fatty fish, 81% and seitan with 74%. This
data could be used to show alternative amino acid sources within commonly consumed foods.
Keywords: Amino Acid; Total Diet Study; Portugal; Food composition; Food analysis; Protein;
Occurrence data; Meat; Fish.
1 Introduction
Amino acids are classified as either nutritionally indispensable, conditionally essential, or nonessential for humans. Indispensable amino acids are defined as either those amino acids whose
carbon skeletons cannot be synthesised or those that are synthesised de novo by the body more
slowly than they are required, and which must, therefore, be obtained through the diet in order to
meet the body’s optimal requirements. The amino acid compositions of typical foods such as
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seafood, meat, dairy, and cereals are usually obtained from Food Composition Databanks. How-
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ever, although being an important component of our diet, the amino acid contents of food commonly consumed by certain populations are rarely measured systematically. The most comprehen-
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sive study has been published on the United States Department of Agriculture (USDA) database,
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which includes amino acid composition data of over 5000 food items (US Department of
Agriculture and Agricultural Service, 2016). However, as foods are prepared in widely varying
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ways around the world, the same types of food but consumed by different populations, importantly
using different food processing and cooking methods, are expected to produce interregional dif-
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ferences in amino acid content for the same food type.
The amino acid intake of a population can be assessed by the combination of food consumption
data with food analytical data from samples collected according to Total Diet Study methodologies
(Vin et al., 2014). Representativeness of food items analysed is an issue of crucial importance to
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guarantee an estimation of intake close to reality. Hence, Total Diet Study is a methodology used
in many countries and comes recommended by both the World Health Organization and the European Food Safety Authority (European Food Safety Authority et al., 2011) to assess nutrient intake
of populations as it ensures the representativeness of the foods analysed. This approach is based
on information obtained from national food consumption surveys, from which a hypothetical representative diet may be reconstructed using commercially available food products. This methodology also addresses the impact of most popular cooking processes on nutrient content. However,
estimation of retention factors, which are quite relevant to the analysis of diets, including raw
foods, are commonly avoided in amino acid studies due to difficulties to characterise the variance.
Until now, Portugal has no analytical data for the amino acid profile of foods typically consumed
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by the Portuguese population. Therefore, the objective of this study is to evaluate the amino acid
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profile of foods representative of the Portuguese diet, with a particular focus on indispensable
amino acid levels of food products produced in Portugal. We also aim to assess the amino acid
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intake of the Portuguese population and the most common sources of individual amino acids within
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the Portuguese diet.
2.1 Sampling plan
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2 Materials and methods
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Food identification and selection, including food preparation habits of the population, were based
on the Portuguese food consumption survey, as described by Pité et al. (2018). Food consumption
data analysed under the Total Diet Study study was performed according to Dofkova et al. (2016).
The data was assigned by one 24-hour dietary recall method applied to 3529 individuals from both
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sexes with ages from 18 to 93 years old from all regions of Portugal, including the Madeira and
Azores islands. The food items were coded using the FoodEx2 (European Food Safety Authority,
2015) classification system. The collected samples used in this study were classified into food
groups, as described in Table 1. A collection of 12 samples per product subgroup were aggregated
into a composite sample and analysed (except for European sardine and mackerel with 48 samples
each). Hence, results from each product subgroup were obtained from representative composite
samples. This study only considered the food groups within the Portuguese Total Diet Study pilot
study that represent major sources of dietary protein. Selected foods, from the same food category,
were aggregated into six food groups and divided into 16 product groups. The following food
groups were selected: dairy products; eggs and egg products; fish and fish products; meat and meat
products; pulses and products for non-standard diets. Foods were collected in different periods
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(when available), taking into account seasonal variations. A total of 648 samples were collected
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for analysis.
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2.2 Reagents and chemical standards
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All reagents used in the analytical procedures were ultrapure grade. Waters® AccQ Fluor reagent
kits were procured from Waters Corporation Company (Milford, USA). Hydrochloric acid (HCl),
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at 37 %, from Merck Millipore (Massachusetts, USA), was used to prepare the 6 N with 0.5 %
phenol (99 % purity from Merck Millipore, Massachusetts, USA) hydrolysis solution. D-Norvaline
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from Sigma-Aldrich (Missouri, USA) at 2.5 and 25 mM in 0.1 N HCl (Merck Millipore, Massachusetts, USA) was used as stock solutions of internal standards. Standard solutions of each amino
acid were prepared from an Amino Acid Standard Hydrolysate (Waters Corporation Company,
Milford, USA) at 2.5 mM. The standard solution included histidine (His), isoleucine (Ile), leucine
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(Leu), lysine (Lys), methionine (Met), phenylalanine (Phe), threonine (Thr), valine (Val), cysteine
(Cys), tyrosine (Tyr), glycine (Gly), arginine (Arg), proline (Pro), acids aspartic acid (Asp), glutamic acid (Glu), alanine (Ala), and serine (Ser) diluted in 0.1 N HCl.
2.3 Analytical determinations
2.3.1 Protein analysis
Protein analysis of the milled samples was performed using the Kjeldahl method as described in
(Mota et al., 2016). Total nitrogen content was assessed using a Foss Tecator System (Höganäs,
Sweden). Protein content was calculated using the conversion factors of 6.38 for dairy products
food group, 6.25 for the other food groups, except for soy and products where the conversion factor
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used was 5.71, according to FAO (1973).
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2.3.2 Amino acid analysis
The amino acid analysis was performed in samples (0.2 g) after freeze-drying (Linge, Denmark).
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Acid hydrolysis in a closed-vessel microwave digestion system (Milestone ETHOS 1 Series), and
the pre-column derivatisation and chromatographic separation were performed as previously de-
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scribed in (Mota et al., 2016). Briefly, 6 aminoquinolyl-N-hydroxysuccinimidyl carbamate was
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used as a derivatising compound (Waters® AccQ Fluor reagent) Waters Corporation Company,
Milford, USA). A BEH C18 column (100 mm × 2.1 mm i.d., 1.7µm; Waters) was used in a Wa-
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ters® Acquity UPLC system Waters Corporation Company, Milford, USA) equipped with photodiode array detector at 260 nm. For separation, a gradient elution of mobile phases 5 % AccQ Tag
Ultra Eluent A (ammonium formate in water/acetonitrile/formic acid = 84:10:6) and AccQ Tag
Ultra Eluent B (2% formic acid in acetonitrile), both from Waters Corporation Company, Milford,
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USA, was performed over 10 minutes at 0.7 mL/min and 55ºC. The elution gradient followed
linear staging as follows: 0–0.54 min, 0.1 % B; 5.74 min, 9.1 % B; 7.74 min, 21.2 % B; 8.04 min,
59.6 % B; 8.70–10 min, 0.1 % B.
2.3.2 Quality Assurance
The quality assurance procedures were previously described in Mota et al. (2016). Briefly, the use
of standard reference materials (SRM) for quality control and accuracy of the method SRMs were
selected according to food matrix similarities and include NIST 3244 – Ephedra – containing protein powder, or NIST SRM 1846 – infant formula, both from National Institutes of Standards and
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Technology (Gaithersberg, MD, USA).In every run (15 samples each), a NIST sample was analysed, and results are in agreement within a certified values range, conferring an appropriate accu-
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racy to the analytical method. For each amino acid, the variations between replicates were below
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10%. The effect of internal standard concentrations was monitored by comparing the added
amount with the recovery percentages (80%≥120%). The calibration curves prepared with 6 points
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when the correlation coefficients of each 17 calibration curves were higher than 0.9967.
2.4 Calculation of the percentage of the recommended intake for indispensable amino acids
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The requirements estimated and established by the World Health Organization (WHO) in 2007 for
the indispensable amino acids histidine, isoleucine, leucine, lysine, methionine and cysteine (sulphur amino acids) - phenylalanine and tyrosine (aromatic amino acids), threonine, and valine are
presented in the World Health Organization technical report (WHO, 2007). The requirements, ex-
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pressed in mg/kg (bodyweight) per day for indispensable amino acids for adults are: histidine: 10,
isoleucine: 20, leucine: 39, lysine: 30, sulphur amino acids: 15, aromatic amino acids: 25, threonine: 15, and valine: 26.
The average weights used for Portuguese men and women aged 20 to 84 years were 79.4 kg and
67.8 kg, respectively, according to the National Food, Nutrition and Physical Activity Survey IANAF: 2015-2016 (Lopes et al., 2017a).
The portion sizes used, based on the Portuguese Directorate-General for Health’s recommentations
(Direção Geral da Saúde, 2012), for cooked food by day are as follows. Dairy products: 40 g of
cheese, 250 mL of milk, and 200 g of yoghurt; eggs: 60 g; fish and meat products: 75 g; pulses:
80g, and for products providing protein to non-standard diets (meat substitutes): 75 g.
For the calculation of the percentage contribution to the recommended intake (%RI) for indispen-
𝐴𝐴∈𝑓𝑜𝑜𝑑(𝑚𝑔⁄𝑝𝑜𝑟𝑡𝑖𝑜𝑛)
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% RI = 𝐴𝐴𝑒𝑠𝑡𝑖𝑚𝑎𝑡𝑒𝑟𝑒𝑞𝑢𝑖𝑟𝑒𝑚𝑒𝑛𝑡(𝑚𝑔⁄𝑘𝑔⁄𝑑𝑎𝑦)×𝐴𝑣𝑒𝑟𝑎𝑔𝑒𝑏𝑜𝑑𝑦𝑤𝑒𝑖𝑔ℎ𝑡(𝑘𝑔) × 100
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sable amino acids in the studied foods by portions, the following equation was applied:
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2.5 Food consumption data
The consumption data used to estimate the amino acid intake in the Portuguese population was
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recorded from the IAN-AF: 2015-2016 and published by C. Lopes et al. (2017). The data was
obtained through a representative sample of the Portuguese population, from a total of 5811 par-
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ticipants. To collect the dietary data, each participant underwent two face-to-face interviews using
an Electronic Assessment Tool for 24-hour recall (Lopes et al., 2017b). According with the survey
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results, the mean consumption in adults (20 to 84 years) for each food or product group for men
and women respectively is (in g/day): cheese: 19.7 and 15.5; milk: 177.6 and 156.6; yoghurt: 48.0
and 71.4; eggs: 17.2 and 14.4; fish: 40.0 and 30.9; bivalves, crustaceans and molluscs (BCM): 5.6
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and 3.1; delicatessen: 26.0 and 15.8; red meat: 68.7 and 37.1; white meat: 50.4 and 36.2; pulses:
22.0 and 13.8; meat substitutes: 0.9 and 0.7.
2.6 Amino acid intake calculation
To calculate the amino acid intake per day, the quantified amount of each indispensable amino
acids, expressed in mg/100g, was multiplied by the mean consumption among Portuguese adults
in g/day.
The result was divided by the amino acid requirement in mg/kg of body weight/day, for each food
group and sex, with the results expressed in percentage of each amino acid consumed by the Por-
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tuguese population, considering each food group.
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2.7 Statistical Analysis
The results were expressed as the mean, maximum, and minimum of fresh weights, considering 4
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sample replicates in each subgroup. Hierarchical Clustering Analysis using Ward’s method with
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Euclidean distances was performed to identify similarities between food groups based on recommended intake (%). All data were standardised to zero mean and unit standard deviation before
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Hierarchical Clustering Analysis analysis. Statistica v. 8 software (Statsoft Ibérica, Lisboa, Portu-
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gal) was used for statistical analysis.
3 Results and Discussion
3.1 Amino acid composition
The total protein and the contents of the seventeen amino acid in the six food groups studied are
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presented in Tables 2 and 3. Values represent the median, minimum and maximum of four replicate
determinations. Tryptophan (Try) could not be analysed due to the degradation of this amino acid
during acid hydrolysis, which was used during sample preparation. Total protein ranged from 2.79
g/100 g in yoghurts (natural, flavoured, fruit, or cereals) to 33.4 g/100 g in seitan.
Among the dairy products, cheese was found to be a richer source of all amino acids than milk or
yoghurt. In this food group, indispensable amino acids leucine, phenylalanine, and lysine are the
dominant amino acid (2100 – 1280 mg/100g), with the highest content in cheese. On the other
hand, histidine was the least abundant indispensable amino acids in this food group, with only 86.7
mg/100 g found in flavoured milks. This observation corroborates the report of Izco et al. (2000)
on free amino acids analysed in cheese, where the same concentration profile, concerning indis-
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pensable amino acids was observed. Marino et al. (2010), using 6 N hydrochloric acid at 160 ºC
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for extraction, also found proline and tyrosine as the highest, and cysteine as the lowest concentration amino acids in cow´s milk. Among non-essential amino acids, glutamic acid (5050 mg/100
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g) was the most abundant in cheese, and alanine (90.2 mg/100 g) was the least abundant in milk.
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Overall, our results support the studies of Pappa and Sotirakoglou (2008) and Marino et al. (2010),
who reported that dairy products, including cheese, milk, and yoghurt, are good sources of glu-
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tamic acid. Similar results and amino acid profiles are described in the USDA Food Composition
Database (US Department of Agriculture and Agricultural Service, 2016) for semi-hard cheeses,
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milk, and yoghurt. Our results are also aligned with Bao et al. (2016), who highlighted that among
dairy products, cheeses present the highest content of amino acids due to the fermentation process
and high-fat content.
Leucine was the most abundant indispensable amino acid (1320 mg /100 g) whereas histidine was
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least abundant (333 mg /100 g) among the eggs and egg products group. For the conditionally
essential amino acids, arginine (1010 mg/100 g) and cysteine (177 mg/100 g) were the most and
least abundant, respectively; while glutamic acid (2680 mg/100 g) and alanine 795 mg/100 g) were
the most and least abundant non-essential amino acids, respectively. The results are in agreement
with those reported in the USDA Food Composition Database for eggs, whole, cooked, fried, or
scrambled (US Department of Agriculture and Agricultural Service, 2016).
Results for the food group fish and fish products were divided into bivalves, crustaceans, fatty fish,
lean fish, and molluscs. The food group bivalves included bivalve molluscs; crustaceans included
marine shrimps and prawns; fatty fish included canned tuna in oil, canned sardine, fresh tuna,
European sardine, and mackerel (these last two were collected over four consecutive fishing sea-
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sons); lean fish included catfishes, two types of cod (Atlantic and dried), conger European, breaded
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fish fingers, hakes, horse mackerel, ling, Nile perch, coastal marine fishes (Wrasse, Trisopterus
and red fish), European plaice, and sea bream.
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luscus, red porgy, and red sea bream), pelagic marine fishes (Phycis phycis, Blackbelly rosefish,
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Among all amino acids in this group, histidine (2160 mg/ 100g) in canned tuna in oil, lysine (2090
mg/ 100g) in Nile perch, and leucine (2060 mg/ 100g) in fresh tuna were the three most abundant
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indispensable amino acids. In contrast, indispensable amino acids histidine (277 mg/100g) and
methionine (381 mg/100g) were both the least abundant indispensable amino acids in bivalve and
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molluscs. Histidine with 312 mg/100g was the least abundant in breaded fish fingers. Glutamic
acid (4770 mg/100g) and aspartic acid (2790 mg/ 100 g), both in the lean fish Nile perch, were
found to be the most abundant non-essential amino acids overall, while serine (572 mg/ 100g) in
breaded fish fingers was the least abundance non-essential amino acid in this food group. Cysteine
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in fish fingers was the least abundant, with 63.8 mg/100 g. Arginine (1910 mg/ 100g) in crustaceans marine shrimps or prawns and glycine (1490 mg/ 100g) in pelagic marine fishes were found
as the major conditionally essential amino acid.
These results are in close agreement with several previous reports (Adeyeye, 2009; Oluwaniyi et
al., 2010; Usydus et al., 2009; Zhao et al., 2010). However, Pereira et al. (2013) reported that the
major amino acid in Aplysia species of molluscs was alanine, while threonine was the amino acid
present at the lowest amounts. These differences could be explained by the specific species of
mollusc analysed. The thermal processing of fish and fish products may also lower the concentration of some amino acids, such as methionine and lysine (Zhang et al., 2018). Frying generally has
the most deleterious effect on amino acids, though the type of oil used also influences the magnitude of the effect. Roasting and boiling have more desirable effects on the amino acids composition
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of fish and fish products (Oluwaniyi et al., 2010).
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The food group meat and meat products were divided into red meat, white meat, and delicatessen.
The red meat group consisted of bovine, calf, sheep, and swine fresh meats; the white meat in-
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cluded chicken, rabbit, and fresh turkey meats; delicatessen included cold meats, cooked cured
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meat (ham), and Frankfurter type sausage.
In this study, the delicatessen Frankfurter type sausage contained the lowest levels of all amino
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acids analysed in this food group. Leucine and lysine were the dominant indispensable amino acids
in this food group, especially in fresh bovine meat (2040 mg leucine/ 100 g) and in swine fresh
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meat (1960 lysine mg/ 100g). Methionine (326 mg/ 100g) and histidine (358 mg/ 100g) were the
least abundant indispensable amino acids in this group. Arginine was the major conditionally essential amino acid in this group with 1800 mg / 100g, whereas cysteine was the least abundant
conditionally essential amino acid (110 mg / 100g bovine fresh meat). The non-essential amino
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acid, serine was found at the lowest levels in Frankfurter type sausage (479 mg/ 100g). In contrast,
glutamic acid was the most abundant non-essential amino acid in this group (4330 mg/ 100g bovine
fresh meat). The profiles observed in this study were similar to those reported in meat from Barrosã
cow meat, where Lopes et al. (2014) adds that different cooking methods affect the amino acid
profile. Our results partially agree with Martuscelli et al. (2009) who analysed free amino acids in
ham, wherein arginine and cysteine were found to be the most and least abundant amino acids,
respectively. This difference could be due to the lack of a hydrolysis step in their method for determination of the free amino acids and to the different treatment of the hams. However, the USDA
Food Composition Database (US Department of Agriculture and Agricultural Service, 2016) suggested lower amounts of indispensable amino acids in this food group. The delicatessen group had
the same profile as reported in the literature, although with lower amounts, which again could be
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explained by regional differences in delicatessen processing methods. These differences enable
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significant inaccuracies in estimating population intakes of amino acids if local food sources were
not used in the analyses.
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Dry pulses and fresh pulses comprised the food group of pulses; dry pulses include various beans,
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cowpeas, lupins, chickpeas, and soy; fresh pulses included broad beans and peas (without pods).
Among pulses, soy was observed to contain higher concentrations of all amino acids. Overall,
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leucine (952 mg/ 100g) and phenylalanine (835 mg/ 100g) were found to be the major indispensable amino acids, whereas and glutamic acid (2600 mg/ 100g) and aspartic acid (1460 mg/ 100g)
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were the two most abundant non-essential amino acids in the pulses group. On the other hand,
pulses were observed to be generally poor sources of sulphur-containing amino acids, an observation in close agreement with those reported by Baptista et al. (2017); Boye et al. (2010); Carvalho
et al. (2012); Hayat et al. (2014); Iqbal et al. (2006).
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The cooking method used for pulses influences its nutritional composition. According to Alajaji
and El-Adawy (2006), boiling and microwave cooking chickpeas caused a slight increase in total
essential amino acids. However, cooking treatments decreased the concentration of lysine (except
in microwave cooking), tryptophan, total aromatic, and sulphur-containing amino acids. Cooking
pulses with moist heating (e.g.: boiling, microwave cooking, or autoclaving) is important because
these methods drastically reduced the anti-nutritional load of the pulses, including tannins, phytic
acid, trypsin inhibitors, and oligosaccharides (Khattab and Arntfield, 2009). The presence of high
levels of naturally occurring anti-nutritional factors has been reported to cause substantial reductions in protein and amino acid digestibility values (up to 50%) and protein quality (up to 100%)
in animal models (Gilani et al., 2012).
The group of products for non-standard diets included seitan and tofu. For seitan, the most and
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least abundant amino acids were leucine (19.1 mg/100 g) and lysine (387 mg/100 g), respectively,
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while the most and least abundant conditionally essential amino acids were proline (3760 mg/100
g) and cysteine (375 mg/100 g), respectively. For tofu, on the other hand, leucine (1240 mg/100
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g) was the most abundant and methionine (241 mg/ 100 g) was the least abundant indispensable
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amino acid.
In all studied food groups, dairy products contained the highest percentage of indispensable amino
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acids, comprising 40.7% of total amino acids content. Conditionally essential amino acids and
non-essential amino acids made up 23.3% and 36.0%, respectively. Eggs and egg products gener-
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ally contained 39.2% indispensable amino acids, 20.4% conditionally essential amino acids and
40.4% non-essential amino acids. In the fish and fish products food group, 36.5% indispensable
amino acids, 24.1% conditionally essential amino acids, and 39.5% non-essential amino acids were
present. Fatty fish was the food group with the highest proportion of indispensable amino acids,
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crustaceans with conditionally essential amino acids, and bivalves with non-essential amino acids.
Amino acids in meat and meat products comprised of 38.8% indispensable amino acids, 24.2%
conditionally essential amino acid,s and 37.0% non-essential amino acids. The pulses food group
presented 34.4% indispensable amino acids, 21.4% conditionally essential amino acids and 44.1%
non-essential amino acids in its amino acid composition. Fresh pulses are rich in indispensable
amino acids and dry pulses in conditionally essential amino acids and non-essential amino acids.
In the products for non-standard diets group, seitan contained 25.2% indispensable amino acids,
25.0% conditionally essential amino acids, and 49.8% non-essential amino acids. Comparatively,
the tofu food group contained 33.5% indispensable amino acids, 22.9% conditionally essential
amino acids, and 43.6% non-essential amino acids.
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3.2 Recommended intake for Indispensable amino acids
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The contributions of a single portion of each food group to the recommended intake for each indispensable amino acid, expressed as percentages, according to gender, are presented in figure 1.
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The most significant contributors to the recommended intake (%) for histidine were consumption
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of a portion of fatty fish (e.g.: canned tuna in oil), fresh bovine meat, cheese, or fresh turkey meat
(values between 171% to 81% RI). On the other hand, portions of cheese, fresh swine meat, seitan,
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fresh turkey meat, or fresh tuna (fatty fish) highly contributed to meeting the recommended intake
(%) for isoleucine (values between 68% to 48%). About 50% to 78% of the recommended intake
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for leucine was met by consuming of a portion of cheese, seitan, fresh bovine meat, fresh turkey
meat, or fresh tuna, whereas 53% to 76% of the recommended intake for lysine was met with single
portions of Nile perch, fresh chicken, swine, or tuna meat. Single portions of fresh calf meat,
cheese, seitan, white turkey meat, or fresh tuna were enough to supply 73% to 99% of the recom-
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mended intake for sulphur-containing amino acids, while single portions of cheese, mackerel,
seitan, or fresh bovine or turkey meat would provide 99% to 192% of the recommended intake for
aromatic amino acids. Maximum contributions of 67% to 103% of the recommended intake for
threonine were found in single portions of cheese, Conger European, or fresh bovine, tuna, or
turkey meat, whereas for valine, cheese, eggs, seitan, or fresh tuna, swine, or turkey white meat
had 38% to 72% of the recommended intake. On the other hand, single portions of fresh pulses,
milk, or yoghurt provided the least contribution to recommended intake (%) for all amino acids,
except sulphur amino acids (fresh and dry pulses, and milk).
Clustering analysis was performed to assess which food groups provide similar contributions to
recommended intake (%) for indispensable amino acids. As shown in Figure 2 (a), the food groups
cluster into three groups which represent foods with the high and low overall contribution to rec-
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ommended intake (%). Cluster 1 represents the food groups contributing less than 20% to the RI,
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including fresh and dry pulses, milk, and yoghurt. Cluster 2 includes bivalves, crustaceans, delicatessen, eggs, lean fish, molluscs, and tofu, with between 20% and 80% of the RI. Food groups
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in cluster 3 provide the highest contributions to recommended intake, where single portions could
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provide more than 100% of the recommended intake for histidine and aromatic amino acids. This
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cluster includes cheese, fatty fish, seitan, and white and red meats.
3.3 Indispensable amino acid intake in the Portuguese population
ur
na
The amount of food consumed daily by the Portuguese population, from 20 to 84 years old of both
sexes, in the different subgroups analysed, was taken from the Portuguese food survey IAN-AF:
2015-2016. Figure 3 shows the major sources of individual indispensable amino acids among the
Portuguese population. For instance, 74% and 47% of respective histidine intake for men and
Jo
women come from red meat consumption. As shown in the figure, red meat is the major source of
all indispensable amino acids in the Portuguese diet followed by white meat, fish, then milk. Indeed, the Portuguese diet is characterised by high consumption of these foods. Data from the IANAF: 2015-2016 indicates that the Portuguese population consumes red meat above the recommended levels. The reported consumption in 22% of the population can reach a daily intake of 100
g. These values that are well above the mean daily value of 67 g recommendation by the Portuguese Directorate-General for Health (Gregório and Graça, 2016).
4 Conclusions
In this study, we described the amino acid content in commonly consumed foods of the Portuguese
population, which estimates the amino acid intake of the population. The Portuguese diet is char-
of
acterised by high red meat consumption, although white meat and fatty fish are also major con-
ro
tributors to the recommended intake of essential amino acids by the Portuguese population. Presently, few occurrence data are available for amino acids in food, and the available data only relates
-p
to a specific food or product groups. The collected data presented in this manuscript may be used
re
to identify alternative sources of amino acids to red meat, among other commonly consumed foods
in the Portuguese diet.
lP
Author Agreement Statement
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na
The authors whose names are listed immediately below certify that the undersigned declare that the
manuscript title “Amino acid profile of foods from the Portuguese Total Diet Pilot Study and amino
acid intake of the Portuguese adult population” is original, has not been published before and is not
currently being considered for publication elsewhere.
We confirm that the manuscript has been read and approved by all named authors and that there are
no other persons who satisfied the criteria for authorship but are not listed. We further confirm that
the order of authors listed in the manuscript has been approved by all of us.
We understand that the Corresponding Author is the sole contact for the Editorial process. He/she is
responsible for communicating with the other authors about progress, submissions of revisions and
final approval of proofs.
Jo
Conflicts of Interest
The authors whose names are listed immediately below certify that they have NO affiliations with or involvement in any organization or entity with any financial interest (such as honoraria; educational grants;
participation in speakers’ bureaus; membership, employment, consultancies, stock ownership, or other
equity interest; and expert testimony or patentlicensing arrangements), or non-financial interest (such as
personal or professional relationships, affiliations, knowledge or beliefs) in the subject matter or materials
discussed in this manuscript.
Acknowledgements
The scientific work was funded by the TDS Project, funded by European Union Horizon 2020
research and innovation programme under grant agreement No 739568. GB Gonzales is a postdoctoral fellow of the Research Foundation Flanders (FWO). We thank the FCT - MCTES for its
financial support via the project UID/EMS/00667/2019 (UNIDEMI). We also thank Dr. Karl De
Ruyck for his help in proofreading the manuscript.
of
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lP
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ur
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ro
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Jo
De Coster, S., D’Evoli, L., López Esteban, M.T., Jurkovic, M., Lucarini, M., Ozer, H.,
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report series no. 935), World Health Organization technical report series. Geneva,
Switzerland.
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greatly affects profiles of amino acids rather than fatty acids in the muscle of
carnivorous Silurus meridionalis. Food Chem. 256, 244–251.
https://doi.org/10.1016/j.foodchem.2018.02.066
Zhao, F., Zhuang, P., Song, C., Shi, Z. hong, Zhang, L. zhen, 2010. Amino acid and fatty
of
acid compositions and nutritional quality of muscle in the pomfret, Pampus
-p
https://doi.org/10.1016/j.foodchem.2009.04.110
ro
punctatissimus. Food Chem. 118, 224–227.
re
Alajaji, S.A., El-Adawy, T.A., 2006. Nutritional composition of chickpea (Cicer arietinum
L.) as affected by microwave cooking and other traditional cooking methods. J. Food
lP
Compos. Anal. 19, 806–812. doi:10.1016/j.jfca.2006.03.015
Bao, Z., Xiong, J., Lin, W., Ye, J., 2016. Profiles of free fatty acids, free amino acids, and
ur
na
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Jo
garis L.), cowpea (Vigna unguiculata L. Walp) and bambara groundnuts (Vigna subterranea L. Verdc) from Mozambique. J. Food Meas. Charact. 11, 442–450.
doi:10.1007/s11694-016-9412-2
Boye, J., Zare, F., Pletch, A., 2010. Pulse proteins: Processing, characterization, functional
properties and applications in food and feed. Food Res. Int. 43, 414–431.
doi:10.1016/j.foodres.2009.09.003
Carvalho, A.F.U., de Sousa, N.M., Farias, D.F., da Rocha-Bezerra, L.C.B., da Silva,
R.M.P., Viana, M.P., Gouveia, S.T., Sampaio, S.S., de Sousa, M.B., de Lima, G.P.G.,
de Morais, S.M., Barros, C.C., Filho, F.R.F., 2012. Nutritional ranking of 30 Brazilian
genotypes of cowpeas including determination of antioxidant capacity and vitamins. J.
Food Compos. Anal. 26, 81–88. doi:10.1016/j.jfca.2012.01.005
of
Direção Geral da Saúde, 2012. Roda dos Alimentos, Tabela de Equivalentes [WWW
ro
Document]. Ministério da Saúde. URL https://www.dgs.pt/ficheiros-de-upload1/alimentacao-roda-dos-alimentos.aspx (accessed 7.6.18).
-p
Dofkova, M., Nurmi, T., Berg, K., Reykdal, Ó., Gunnlaugsdóttir, H., Vasco, E., Dias, M.G.,
re
Blahova, J., Rehurkova, I., Putkonen, T., Ritvanen, T., Lindtner, O., Desnica, N.,
Jörundsdóttir, H., Oliveira, L., Ruprich, J., 2016. Development of harmonised food
lP
and sample lists for total diet studies in five European countries. Food Addit. Contam.
- Part A Chem. Anal. Control. Expo. Risk Assess. 33, 933–944.
ur
na
doi:10.1080/19440049.2016.1189770
European Food Safety Authority, 2015. The food classification and description system
FoodEx 2 (revision 2), EFSA Supporting Publications. doi:10.2903/sp.efsa.2015.EN804
Jo
European Food Safety Authority, Food and Agriculture Organization of the United Nations, World Health Organization, 2011. Towards a harmonised Total Diet Study approach: a guidance document. EFSA J. 9. doi:10.2903/j.efsa.2011.2450
FAO, 1973. Energy and protein requirements. Report of a Joint FAO/WHO Ad Hoc Expert Committee. FAO Nutrition Meetings N. 52. Rome.
Gilani, G.S., Xiao, C.W., Cockell, K.A., 2012. Impact of antinutritional factors in food proteins on the digestibility of protein and the bioavailability of amino acids and on protein quality. Br. J. Nutr. 108. doi:10.1017/S0007114512002371
Gregório, M.J., Graça, P., 2016. Orientações para o fornecimento de refeições saudáveis
pelas entidades da economia social, Direção-Geral da Saúde.
doi:10.1109/TVT.2013.2255900
of
Hayat, I., Ahmad, A., Masud, T., Ahmed, A., Bashir, S., 2014. Nutritional and Health Per-
ro
spectives of Beans (Phaseolus vulgaris L.): An Overview. Crit. Rev. Food Sci. Nutr. 54,
580–592. doi:10.1080/10408398.2011.596639
-p
Iqbal, A., Khalil, I.A., Ateeq, N., Sayyar Khan, M., 2006. Nutritional quality of important
re
food legumes. Food Chem. 97, 331–335. doi:10.1016/j.foodchem.2005.05.011
Izco, J.M., Irigoyen, A., Torre, P., Barcina, Y., 2000. Effect of the activity levels of the
lP
added proteolytic enzyme mixture on free amino acids in ripening Ossau-Iraty cheese.
J. Chromatogr. A 881, 69–79. doi:10.1016/S0021-9673(00)00285-5
ur
na
Khattab, R.Y., Arntfield, S.D., 2009. Nutritional quality of legume seeds as affected by
some physical treatments 2. Antinutritional factors. LWT - Food Sci. Technol. 42,
1113–1118. doi:10.1016/j.lwt.2009.02.004
Lopes, A.F., Alfaia, C.M.M., Partidário, A.M.C.P.C., Lemos, J.P.C., Prates, J.A.M., 2014.
Jo
Influence of household cooking methods on amino acids and minerals of Barrosã-PDO
veal. Meat Sci. 99, 38–43. doi:10.1016/j.meatsci.2014.08.012
Lopes, C., Torres, D., Oliveira, A., Severo, M., Alarcão, V., Guiomar, S., Mota, J., Teixeira,
P., Rodrigues, S., Lobato, L., Magalhães, V., Correia, D., Carvalho, C., Pizarro, A.,
Marques, A., Vilela, S., Oliveira, L., Nicola, P., Soares, S., Ramos., E., 2017a. IAN-AF,
Inquérito Alimentar Nacional e de Atividade Física, IAN-AF 2015-2016 - Relatório de
resultados 2017.
Lopes, C., Torres, D., Oliveira, A., Severo, M., Guiomar, S., Alarcão, V., Vilela, S., Ramos,
E., Rodrigues, S., Oliveira, L., Nicola, P., Mota, J., Teixeira, P., Soares, S., 2017b. National Food, Nutrition and Physical Activity Survey of the Portuguese general population. EFSA Support. Publ. 14. doi:10.2903/sp.efsa.2017.EN-1341
of
Marino, R., Iammarino, M., Santillo, A., Muscarella, M., Caroprese, M., Albenzio, M.,
ro
2010. Technical note: Rapid method for determination of amino acids in milk. J. Dairy
-p
Sci. 93, 2367–2370. doi:10.3168/jds.2009-3017
Martuscelli, M., Pittia, P., Casamassima, L.M., Manetta, A.C., Lupieri, L., Neri, L., 2009.
re
Effect of intensity of smoking treatment on the free amino acids and biogenic amines
occurrence in dry cured ham. Food Chem. 116, 955–962.
lP
doi:10.1016/j.foodchem.2009.03.061
Mota, C., Santos, M., Mauro, R., Samman, N., Matos, A.S., Torres, D., Castanheira, I.,
ur
na
2016. Protein content and amino acids profile of pseudocereals. Food Chem. 193, 55–
61. doi:10.1016/j.foodchem.2014.11.043
Oluwaniyi, O.O., Dosumu, O.O., Awolola, G. V., 2010. Effect of local processing methods
Jo
(boiling, frying and roasting) on the amino acid composition of four marine fishes
commonly consumed in Nigeria. Food Chem. 123, 1000–1006. doi:10.1016/j.foodchem.2010.05.051
Pappa, E.C., Sotirakoglou, K., 2008. Changes of free amino acid content of Teleme cheese
made with different types of milk and culture. Food Chem. 111, 606–615.
doi:10.1016/j.foodchem.2008.04.027
Pereira, D.M., Valentão, P., Teixeira, N., Andrade, P.B., 2013. Amino acids, fatty acids and
sterols profile of some marine organisms from Portuguese waters. Food Chem. 141,
2412–2417. doi:10.1016/j.foodchem.2013.04.120
Pité, M., Pinchen, H., Castanheira, I., Oliveira, L., Roe, M., Ruprich, J., Rehurkova, I., Sirot, V., Papadopoulos, A., Gunnlaugsdóttir, H., Reykdal, Ó., Lindtner, O., Ritvanen,
T., Finglas, P., 2018. Quality Management Framework for Total Diet Study centres in
of
Europe. Food Chem. 240, 405–414. doi:10.1016/j.foodchem.2017.07.101
ro
US Department of Agriculture and Agricultural Service, 2016. USDA National Nutrient
Database for Standard Reference, Release 28. Nutrient Data Laboratory. URL
-p
https://ndb.nal.usda.gov/ndb/ (accessed 9.16.16).
re
Usydus, Z., Szlinder-Richert, J., Adamczyk, M., 2009. Protein quality and amino acid profiles of fish products available in Poland. Food Chem. 112, 139–145.
lP
doi:10.1016/j.foodchem.2008.05.050
Vin, K., Papadopoulos, A., Cubadda, F., Aureli, F., Oktay Basegmez, H.I., D’Amato, M.,
ur
na
De Coster, S., D’Evoli, L., López Esteban, M.T., Jurkovic, M., Lucarini, M., Ozer, H.,
Fernández San Juan, P.M., Sioen, I., Sokolic, D., Turrini, A., Sirot, V., 2014. TDS exposure project: Relevance of the Total Diet Study approach for different groups of
substances. Food Chem. Toxicol. 73, 21–34. doi:10.1016/j.fct.2014.07.035
Jo
WHO, 2007. Protein and amino acid requirements in human nutrition (WHO technical report series no. 935), World Health Organization technical report series. Geneva, Switzerland.
Zhang, Z., Xu, W., Tang, R., Li, L., Refaey, M.M., Li, D., 2018. Thermally processed diet
greatly affects profiles of amino acids rather than fatty acids in the muscle of carnivorous Silurus meridionalis. Food Chem. 256, 244–251. doi:10.1016/j.foodchem.2018.02.066
Zhao, F., Zhuang, P., Song, C., Shi, Z. hong, Zhang, L. zhen, 2010. Amino acid and fatty
acid compositions and nutritional quality of muscle in the pomfret, Pampus punctatis-
a) His
-p
ro
of
simus. Food Chem. 118, 224–227. doi:10.1016/j.foodchem.2009.04.110
F - 239
Fat fish
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Fresh Pulses
Fresh Pulses
0
20
40
60
80
100
120
140
160
0
10
20
30
40
50
60
Jo
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Figure 1 - Contribution of a portion of each food group (%) to the daily indispensable amino acid
requirements for adults (> 18 years), males and females. Bars represent the mean values with
minimum and maximum values in whiskers.
a)
b)
25
Linkage Distance
20
15
10
Seitan
Cheese
Fat fish
Red meat
White meat
Eggs
Crustaceans
Bivalves
Lean fish
Molluscs
Tofu
Delicatessen
Milk
Yoghurt
Dry Pulses
0
Fresh Pulses
5
Jo
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ro
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Figure 2 – a) Dendrogram for each food group showing Ward’s method with Euclidean
distances using percentage of RI. b) Mean values of the RI percentage for each indispensable amino acid contained in each cluster.
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Fig 3 – Amino acid intake according to the consumption of Portuguese population* (%),
for each food group, regarding the daily indispensable amino acid requirements for
adults (> 18 years), males and females. Bars represent the mean values with minimum
and maximum values in whiskers.
Jo
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*IAN 2015-2016 -IAN-AF - The National Food, Nutrition and Physical Activity Survey.
BCM – bivalves, crustaceans and molluscs
Meat substitutes correspond to products for non-standard diets
Table 1 - Description of the analysed food samples.
(1) According to “EFSA, 2015-The food classification and description system FoodEx2 (revision 2)”.
Food group
Dairy products
Product group
Cheese
Milk
Yoghurt
A031E
Eggs and egg
products
Eggs and egg products
A026T
Fish and fish
products
Bivalves
Crustaceans
Fat fish
Eggs (cooked)
Bivalve molluscs (Donax variabilis, Clam)
Marine shrimps or prawns, cooked
Canned tuna in oil
Canned sardine
European Sardine (*)
Mackerel, shub (*)
Tuna
Catfishes
Cod, atlantic
Cod, dried
Conger European
Fish fingers, breaded
Hakes
Horse mackerel
Ling
Nile perch
Other coastal marine fishes (Wrasse, Trisopterus luscus, Red
porgy, Red seabream)
Other pelagic marine fishes (Phycis phycis, Blackbelly rosefish, Red Fish)
Plaice, european
Sea bream
Octopus, common
Squid, common
A01QR
Meat and meat
products
lP
Molluscs
Delicatessen
na
Red meat
ur
White meat
Pulses
Jo
A011X
A03RQ
re
-p
Lean fish
Description and composition of the subgroup
Firm - ripened cheeses
Flavoured milks
Milk (partly skimmed milk, skim milk)
Acidophilus milk
Yoghurts (natural, flavoured, fruit and cereals)
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Code(1)
A02LR
Dry Pulses
Fresh Pulses
Products for non- Seitan
standard diets
Tofu
* Collection of four seasons (48 samples)
Cold meats (Chorizo, Smoked pork loin, Pork sausage)
Cooked cured meat (Ham)
Frankfurter type sausage
Bovine fresh meat
Calf fresh meat
Sheep fresh meat
Swine fresh meat
Chicken fresh meat
Rabbit fresh meat
Turkey fresh meat
Beans (dry seeds)
Chickpeas
Cowpea (dry seeds)
Lupin (dry seeds)
Soy
Broad bean (fresh seeds)
Peas (fresh seeds, without pods)
Seitan
Tofu
Table 2 – Total protein (g/100g) and indispensable amino acids content (mg/100g)
fresh weight.
2
4
2
4
Eggs
and egg
products
Eggs and
egg products
2
4
Fish and
fish
products
Bivalves
1
2
Fat fish
Lean fish
Molluscs
Meat
and
meat
products
Delicatessen
1
20
1
68
2
4
3
6
Median
Max
Min
Median
Max
Min
Median
Max
Min
Median
Max
Min
Median
Max
Min
Median
Max
Min
Median
Max
Min
Median
Max
Min
4
8
ur
Red meat
1
2
Median
Max
Min
3
6
Jo
White
meat
6
0
Fresh
Pulses
2
4
Pulses
Products
for nonstandard
diets
Dry Pulses
Seitan
Leu
Lys
Met
Phe
Thr
Val
766
922
2050
1200
823
1530
849
1270
Total
Protein
24.7
825
706
937
907
2100
2010
1280
1130
876
770
1690
1370
879
819
1280
1260
25.1
24.1
94.8
140
286
187
98.1
180
135
167
3.20
107
86.7
147
137
300
275
217
144
106
93
214
164
140
129
176
161
3.27
2.90
110
148
305
187
110
213
147
174
3.53
115
100
158
143
327
281
200
169
113
101
227
181
160
139
186
170
3.74
2.79
345
586
1190
926
558
838
672
780
15.7
358
333
662
511
1320
1060
1080
770
627
489
897
778
737
607
884
677
19.0
15.4
282
386
879
627
382
547
525
432
13.7
287
277
390
383
891
867
636
618
383
381
548
546
528
522
437
427
14.7
11.6
414
567
1390
1150
692
440
387
586
548
1420
1360
1200
1100
725
660
917
726
1560
1270
2160
665
1110
490
2060
1128
455
638
635
312
1060
423
1
2
Median
Max
Min
Median
Max
Min
Median
Max
Min
958
644
634
25.9
1030
887
667
621
650
618
28.4
25.3
766
978
870
834
25.0
2040
863
934
589
1210
534
1210
683
1270
663
30.7
22.3
1380
1280
676
878
771
712
21.3
2010
935
2090
526
916
350
1160
623
1930
441
1140
406
27.3
12.5
313
506
1140
783
509
613
630
505
17.7
378
277
571
451
1250
1010
954
717
574
468
857
521
665
590
543
480
18.9
16.3
790
795
1750
1420
777
1110
956
881
28.1
697
358
684
402
1340
798
1190
560
576
326
981
585
761
459
775
449
19.6
10.5
na
Crustaceans
Median
Max
Min
Median
Max
Min
Median
Max
Min
ILe
ro
of
Yoghurt
1
2
His
-p
Milk
n
re
Product
group
Cheese
lP
Food
group
Dairy
products
902
854
1810
1570
788
1100
1070
957
29.4
1010
618
999
688
2040
1620
1960
1100
928
667
1290
972
1170
909
1080
806
30.4
25.1
790
795
1750
1416
777
1110
956
881
28.1
896
589
857
660
1890
1540
1510
1300
893
690
1230
974
1040
879
968
775
29.3
13.5
74.2
90.1
182
144
29.5
121
87.5
103
10.6
364
54.9
481
62.2
952
137
475
107
172
22.4
835
100
457
58.5
484
64.3
15.5
4.90
60.1
87.4
176
159
21.7
99.4
78.3
98.6
7.20
69.8
52.4
97.6
80.4
191
156
165
157
22.2
21.3
106
90.6
81.7
71.1
105
89.7
7.80
6.70
647
776
1900
398
531
1760
732
930
33.3
669
625
783
770
1910
1890
409
387
537
525
1800
1720
763
700
940
921
33.4
31.2
Tofu
1
2
Median
Max
Min
413
575
1230
787
243
893
578
594
18.8
419
406
587
562
1240
1220
836
738
246
241
925
861
589
567
620
567
20.1
17.5
Jo
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Table 3 – Non-essential(1) and conditionally essential(2) amino acids content (mg/100g) fresh weight.
Food
group
n
Ala1
Arg2
Asp1
Cys2
Glu1
Gly2
Pro2
Ser1
Tyr2
Median
Max
Min
630
632
628
904
956
851
1460
1510
1420
146
171
122
5040
5050
5020
564
614
514
2410
2480
2330
1300
1360
1240
1720
1900
1540
Milk
2
4
Median
Max
Min
103
115
90.2
127
131
117
227
250
185
28,2
28.9
27.4
672
731
607
75,7
79.4
66.8
299
307
286
163
170
154
183
221
163
Yoghurt
2
4
Median
Max
Min
110
120
99.1
139
147
129
228
273
196
32,7
36.3
29.9
669
776
596
84,0
91.0
69.9
316
340
288
178
196
158
212
222
183
Eggs
and egg
products
Eggs
and egg
products
2
4
Median
Max
Min
954
1110
795
973
1010
932
1680
1960
1390
194
210
177
2300
2680
1920
594
654
535
627
695
560
1149
1260
1040
681
690
671
Fish
and fish
products
Bivalves
1
2
Median
Max
Min
838
849
827
996
1000
990
1480
1520
1450
68,2
68.9
67.5
2120
2170
2080
Crustaceans
1
2
Median
Max
Min
1120
1120
1120
1820
1910
1730
2060
2080
2040
121
127
116
3310
3310
3310
Fat fish
1
20
Median
Max
Min
1200
1610
1040
1340
1740
994
1950
2700
1725
104
157
93.2
3020
4340
2678
Lean
fish
1
68
Median
Max
Min
1100
1550
612
1140
1720
751
1850
2790
891
95,2
182
63.8
Molluscs
2
4
Median
Max
Min
871
952
780
1180
1260
1050
1660
1900
1590
Delicatessen
3
6
Median
Max
Min
799
1090
597
928
1280
775
626
628
623
1390
1430
1340
886
894
878
851
879
822
912
981
844
1120
1350
864
784
923
597
914
1096
748
962
1249
688
3010
4770
2190
1040
1490
618
682
963
547
816
1130
572
840
1120
520
91,8
116
72.6
2640
2780
2590
1080
1270
842
730
763
635
812
851
749
652
790
554
1210
1550
888
126
198
110
2240
2960
1480
842
1430
782
648
1070
585
591
780
479
600
877
520
re
-p
678
683
672
Median
Max
Min
1420
1490
1250
1640
1800
1430
2160
2360
1820
209
307
132
4000
4330
3390
1400
1520
1260
1060
1140
947
1020
1140
942
1050
1220
928
3
6
Median
Max
Min
1400
1510
1250
1680
1770
1420
2130
2300
2030
148
194
137
3830
3970
3530
1360
1480
1190
959
1020
859
1070
1120
941
1050
1200
957
6
0
Median
Max
Min
103
554
81.8
152
961
109
290
1460
227
7,92
66.6
4.29
463
2600
343
85,6
611
70.6
95,5
659
81.0
130
677
93.9
76,9
655
53.6
Fresh
Pulses
2
4
Median
Max
Min
119
124
110
202
224
176
291
321
253
8,43
9.01
6.55
462
512
394
91,6
103
81.7
95,1
105
82.0
111
121
97.8
72,7
83.6
64.7
Seitan
1
2
Median
Max
Min
741
755
727
1200
1220
1180
932
996
868
411
448
375
11890
12590
11190
1100
1110
1100
3720
3760
3680
1610
1650
1570
1180
1200
1160
Tofu
1
2
Median
Max
Min
699
711
687
1210
1220
1200
1940
2100
1780
94,2
97.9
90.5
3340
3590
3090
724
753
695
882
892
871
923
925
922
715
741
689
ur
Dry
Pulses
Jo
Products for
nonstandard diets
469
471
468
4
8
Red
meat
White
meat
Pulses
886
887
885
lP
Meat
and
meat
products
ro
of
1
2
na
Dairy
products
Product
group
Cheese