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 Recipe calculation and nutrient retention factors on the web

 List discontinued

COST Action 99 - Eurofoods

Ian Unwin - Recipe Calculation in Food Table Software. COST Action 99/EUROFOODS Workshop on Recipe Calculation and Information Management, 4 July 1999, Rome.

EuroFIR reports on recipe calculation and retention factors

Bell et al - Report on Nutrient Losses and Gains Factors used in European Food Composition Databases. (D1.5.5)
Reinivuo - Inventory of recipe calculation documentations of EuroFIR partners. An annex to the report of 'Proposal for the harmonisation of recipe calculation procedures (D2.2.12/M2.2.4), May 2007.
Reinivuo and Laitinen - WP2.2 Composite foods: Harmonisation of recipe calculation procedures (D2.2.12/M2.2.4), April 2007.
Vásquez-Caicedo et al - Report on collection of rules on use of recipe calculation procedures including the use of yield and retention factors for imputing nutrient values for composite foods (D2.2.9), March 2008.


Recipe Calculation Guidelines in Compiling Data for Food Composition Data Bases (Rand et al., United Nations University Press, 1991.)


Antal Bognár - Tables of weight yield of food and retention factors of food constituents for the calculation of nutrition composition of cooked foods (dishes). Berichte der Bundesforschungsanstalt für Ernährung, Karlsruhe 2003.
Lena Bergström - Nutrient Losses and Gains. Statens Livsmedelsverk, Uppsala, 1994.

Scientific papers

Bognár and Piekarski - Guidelines for Recipe Information and Calculation of Nutrient Composition of Prepared Foods (Dishes). Journal of Food Composition and Analysis Volume 13, Issue 4, August 2000, Pages 391-410.
Clausen and Ovesen - Changes in fat content of pork and beef after pan-frying under different conditions. Journal of Food Composition and Analysis Volume 18, Issues 2-3, March-May 2005, Pages 201-211.
Clausen and Ovesen - Proximate Contents, Losses and Gains of Fat, Protein and Water Comparing Raw, Hospital- and Household-Cooked Pork Cuts. Journal of Food Composition and Analysis Volume 14, Issue 5, October 2001, Pages 491-503.
Clausen et al - Vitamin D3 and 25-hydroxyvitamin D3 in raw and cooked pork cuts. Journal of Food Composition and Analysis Volume 16, Issue 5, October 2003, Pages 575-585.
Lassen et al - A comparison of the retention of vitamins B1, B2 and B6, and cooking yield in pork loin with conventional and enhanced meal-service systems. European Food Research and Technology, Volume 215, Number 3, Pages 194-199, September, 2002.
Murphy at al - Comparisons of methods for calculating retentions of nutrients in cooked foods. J. Agric. Food Chem.; 1975; 23(6) pp 1153 - 1157.
Padrangi and Laborde - Retention of Folate, Carotenoids, and Other Quality Characteristics in Commercially Packaged Fresh Spinach. Journal of Food Science, Vol. 69, Nr. 9, 2004.
Rodriguez-Amaya - Carotenoides y Preparacion de Alimentos: La Retención de los Carotenoides Provitamina A en Alimentos Preparados, Procesados Almacenados. JSI, 1999.
Rodriguez-Amaya - Carotenoids and Food Preparation: The Retention of Provitamin A Carotenoids in Prepared, Processed, and Stored Foods. January 1997.
Sioen et al - Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon. Food Chemistry 98 (2006) 609–617.
Unwin - EUROFOODS Guidelines for Recipe Information Management (report).Journal of Food Composition and Analysis Volume 13, Issue 4, August 2000, Pages 745-754.

U.S. Department of Agriculture

ARS - Agriculture Handbook No. 102, Food Yields Summarized by Different Stages of Preparation. Washington, D.C., 1975.
ARS NDL - Table of Nutrient Retention Factors, Release 6 (2007)

Indian food composition tables 2017.

The Indian food composition tables 2017 have been published. A PDF copy of the tables can be downloaded.
For more information see the Indian FCDB site.
FAO/INFOODS dataset on pulses published.

The FAO/INFOODS Global food composition database for pulses – version 1.0 (uPulses1.0) has been published.
For more information, see the FAO/INFOODS website.
FAO/INFOODS dataset on fish and shellfish published.

The FAO/INFOODS Global food composition database for fish and shellfish – version 1.0 (uFiSh1.0) - 2016 has been published.
For more information, see the FAO/INFOODS website.
Ciqual 2016 online.

Ciqual 2016, the French food composition table, is online;
for more information see the ANSES website.