A survey of equol contents in Chinese stinky tofu with emphasis on the effects of cooking methods

The equol contents of 32 samples of Chinese stinky tofu from different manufacturers in China mainland were determined. The results showed that 15 samples of raw stinky tofu contained substantial amounts of equol (1.16?±?1.69?mg/100?g, wet basis), in which sample c-4 elicited the highest equol of 6.65?mg/100?g, whereas significantly lower equol contents were found in 17 fried samples (0.15?±?0.14?mg/100?g, wet basis). A significant strong correlation between equol contents and the amino nitrogen contents (p?相似文献   

豆类发酵食品中维生素B_(12)的分离与定量

植物性食物不含维生素B_(12),但我们曾发现发酵食品中可检出维生素B_(12)活性物质。为了进一步确定这类食品中具有生理作用的钴维生素含量,建立了维生素B_(12)生物自显谱面积定量法,其要点如次:豆类发酵食品提取液点于滤纸上,以仲丁醇—水—氢氧化铵—5％氰化钾(100:50:1:0.25)为扩展剂,下行扩展,24—72小时后取出干燥,然后置于含有E、Coli44110及2,3,5—三苯基四唑(鎓)化氯的营养琼脂培养基上,显谱后测量生长圈面积,计算样品中钴维生素含量。 用上述方法测定了两种豆类发酵食品,其钴维生素含量均值:每百克臭豆付乳中含0.97μg,酱豆付乳含0.4μg。与动物性食品相比,这两种豆类发酵食品可视为维生素B_(12)较好来源。     

Ubiquinone contents in Korean fermented foods and average daily intakes

Coenzyme Q (CoQs, ubiquinones) in food may have antioxidative and other beneficial effects on human health. Data on the ubiquinones (CoQ₁₀ and CoQ₉) content of Korean fermented foods were determined, then the Korean daily intake of ubiquinones from those foods was estimated. The analytical method employed saponification before solvent extraction and quantification HPLC/MS equipped with diode array detection. Contents of CoQs in the fermented foods varied from 315.9 ± 12.6 μg/g (Jeotgal, a fermented fish) to below the detection limit (Soy sauce) on a dry basis. Doenjang (a fermented soy paste) was the richest sources of CoQ₉ (110.1 μg/g), while CoQ₁₀ was found highest contents in Jeotgal (291.0 μg/g). However, the major fermented food source of CoQs intake in the Korean population was Kimchi, representing 88.2% of the total CoQs (Q₉ + Q₁₀) intake. The estimated daily intake of total CoQs from the analyzed fermented foods was 11.6 mg/day/person, which was significantly higher than those of other populations reported (3–6 mg). It could be suggested that Korean fermented foods may have higher ubiquinone than unfermented foods due to their diverse microflora during the process of fermentation.     

Contribution to the improvement of a porridge made with fermented maize: effect of selected foods and lemon on energy density,pH, viscosity and nutritional quality

The objective of the present study was to use lemon and selected foods to improve the nutritional characteristics, quality and the nutrient content of a traditional complementary porridge made of lactic acid fermented yellow maize. Boiled egg yolk, roasted peanut paste, dry crayfish flour, roasted soybean flour and lemon juice were used as food additions. Amounts of food added were calculated on the basis of World Health Organization estimated energy needs from complementary foods of well-nourished children in developing countries, aged 9–11 months, at four servings per day and a low amount of breast milk energy. The pH and viscosity increased in porridges with food addition, but lemon juice contributed to lowering them. Energy and nutrient densities/100 g porridge improved with food addition regardless of the use of lemon juice. An increase in iron, zinc and calcium in vitro availability was observed (P < 0.05) with the addition of lemon juice.     

雌马酚人体代谢的研究进展

雌马酚是大豆异黄酮的代谢终产物,是高度稳定的分子,在体内仅会转变成葡萄糖苷(为主)和硫酸盐的化合物形式,不会发生进一步代谢。摄入雌马酚后,机体能够迅速的吸收,1～2h即可达到峰值浓度,其生物半衰期为7～8h。大部分雌马酚随尿排出,且排出比例不受个体是否为雌马酚产生者影响。雌马酚在体内发挥很强的生物活性,个体间利用雌马酚能力存在差异,且此差异不受是否为雌马酚产生者的影响。     

Effect of thermal processing on retinol levels of free-range and caged hen eggs

Purpose Eggs are a food item of high nutritional value, a source of vitamin A and readily accessible to the general population.

Methods This paper analysed the effect of cooking on the retinol levels of free-range and caged hen eggs, using high performance liquid chromatography (HPLC). The retinol levels of hen and quail eggs were also compared.

Results The raw egg yolk retinol concentrations of free-range and caged hen eggs were 476.53±39.44 and 474.93±41.10 µg/100 g and cooked egg yolk concentrations were 393.53±24.74 and 379.01±30.78 µg/100 g, respectively; quail egg concentration was 636.56±32.71 µg retinol/100 g. No significant difference was found between the retinol of free-range and caged hen egg yolks; however, cooking diminished retinol levels, causing a loss of 17 and 20% in the free-range and caged hen egg yolks, respectively. Quail egg retinol concentration was significantly higher than that of the hens.

Conclusion The retinol found in 100 g of hen and quail egg yolks could supply around 42 and 70.7% of the vitamin A requirements of an adult man, and is accordingly considered an excellent source of this vitamin.     

Estimate of dietary ganglioside intake in a group of healthy Edmontonians based on selected foods

The daily ganglioside intake of 19 healthy individuals was estimated based on consumption of specific foods from food records. The ganglioside content of 6 specific foods commonly consumed by healthy individuals living in the Edmonton, Alberta, Canada area was 0.51 ± 0.08 μg NANA/g (1% milk), 0.73 ± 0.09 μg NANA/g (yogurt), 0.72 ± 0.05 μg NANA/g (cheddar cheese), 1.73 ± 0.59 μg NANA/g (egg yolk), 1.70 ± 0.17 μg NANA/g (cooked ground beef), and 0.83 ± 0.32 μg NANA/g (canned tuna). The highest ganglioside content from foods analyzed, gram for gram, was found in egg yolk and cooked ground beef. The mean ganglioside intake from this group of healthy individuals was determined (i.e. <100 μg N-acetylneuraminic acid/4187 kJ daily). The findings of this study may be useful for studies investigating ganglioside concentrations of foods or usual ganglioside intake in a healthy population.     

Analysis of Sodium Content in 4082 Kinds of Commercial Foods in China

High-sodium intake is associated with the increased risk of hypertension and cardiovascular disease. Monitoring and analyzing the sodium content in commercial food is instructive for reducing sodium intake in the general population. The sodium content of 4082 commercial foods across 12 food groups and 41 food categories was collected and analyzed, including 4030 pre-packaged foods and 52 artisanal foods. The food group with the highest average sodium content (6888.6 mg/100 g) contained sauces, dressings, springs and dips, followed by bean products (1326.1 mg/100 g) and fish, meat and egg products (1302.1 mg/100 g). The average sodium content of all the collected commercial foods was 1018.6 mg/100 g. Meanwhile, the sodium content of non-alcoholic beverages (49.7 mg/100 g), confectionery (111.8 mg/100 g) and dairy products (164.1 mg/100 g) was much lower than the average sodium content of the 12 food groups. The sodium contents of different food groups and categories were significantly different. The proportion of high-sodium food (600 mg/100 g) was more than one-third of all the products. There are a few products marked with salt reduction on the package. Sixteen salt-reduced products were collected, which belong to the food category of soy sauce and account for 16% of all the soy sauce products. The average sodium content in salt-reduced soy sauce is 2022.8 mg/100 g lower than that of non-salt-reduced soy sauce products. These data provide a primary assessment with sodium content in commercial foods and potential improvements for the food industry to achievement the goal of sodium reduction.     

Contribution to the improvement of a porridge made with fermented maize: effect of selected foods and lemon on energy density, pH, viscosity and nutritional quality

The objective of the present study was to use lemon and selected foods to improve the nutritional characteristics, quality and the nutrient content of a traditional complementary porridge made of lactic acid fermented yellow maize. Boiled egg yolk, roasted peanut paste, dry crayfish flour, roasted soybean flour and lemon juice were used as food additions. Amounts of food added were calculated on the basis of World Health Organization estimated energy needs from complementary foods of well-nourished children in developing countries, aged 9-11 months, at four servings per day and a low amount of breast milk energy. The pH and viscosity increased in porridges with food addition, but lemon juice contributed to lowering them. Energy and nutrient densities/100?g porridge improved with food addition regardless of the use of lemon juice. An increase in iron, zinc and calcium in vitro availability was observed (P?相似文献   

Nutritional Profile of Local and Western Fast Foods Consumed in Bahrain

The aim of this study was to determine the proximate, mineral, and vitamin content of 16 commonly consumed fast foods (local and Western-based) in Bahrain. Samples were collected from several food outlets in Manama city, the capital of Bahrain, and analyzed using standard methods. In general, the findings revealed that local fast foods had higher cholesterol and energy content (ranging from 0–118 mg and 762–1796 kJ/100 g, respectively) compared to Western fast foods (ranging from 11–34 mg/100 g and 980–1172 kJ/100 g, respectively). Protein content was higher in most of the local fast foods compared to the Western fast foods (5.8–30.4 g/100 g and 10.3–17.9 g/100 g, respectively). Most of the minerals were higher in local fast foods, but calcium (16–153 mg/100 g) and phosphorous (54–273 mg/100 g) were higher in Western fast foods. Some of these foods had considerable levels of vitamin B₆ (0.03–0.25 mg/100 g), vitamin B₁₂ (0.1–2.3 μg/100 g), folacin (9.0–106 μg/100 g), and niacin (1.0–12.1 mg/100 g), while the rest of the vitamins were present to a lesser extent. Fat, energy, and sodium levels were also higher in local fast foods. It is evident that the conception that local fast foods are healthier than Western-based fast foods is inappropriate. Hence, nutrition education programmes need to focus on the nutritional aspects of both local and Western fast foods.     

Estimated intakes of isoflavones and coumestrol in Korean population

The dietary intakes and sources of isoflavones and coumestrol were estimated for each age group of Koreans based on data from the Korean Nutrition Survey conducted in 1998. For quantitative data on the levels of isoflavones and coumestrol, our previous study monitoring phytoestrogens in 220 Korean leguminous foodstuffs was employed and the median value for each food was adopted. The total isoflavones and coumestrol intake per capita was estimated as 23.3 mg/day, which constituted 14.2 mg daidzein, 6.7 mg genistein, 0.9 mg glycitein, 1.0 mg formononetin, 0.2 mg biochanin A, and 0.3 mg coumestrol. The top five foods arrowroot, soybean paste, tofu, soybean, and soybean sprout contributed to 88.2% of isoflavone intake, with the corresponding intake from each food being 8.3 mg/day, 4.9 mg/day, 2.6 mg/day, 2.5 mg/day, and 2.0 mg/day, respectively. Starting at age 3-6, the contributions of fermented soy products to the isoflavones intakes were around 30%. Soybean sprout was a major source of coumestrol intake in Koreans. Slight differences in the preference of these foods were observed among the various age groups. As regards the total isoflavone intakes, the highest value was 33.6 mg/day for people age 30-49, followed by age 50-64 (26.4 mg/day), 20-29 (21.0 mg/day), >or=65 (18.8 mg/day), 1-2 (14.5 mg/day), 7-12 (12.4 mg/day), 13-19 (10.1 mg/day), and 3-6 (8.9 mg/day). The intake levels are likely to be exceeded in groups who have preferably consumed high phytoestrogen-containing foods such as soy-protein-based infant formula and arrowroot.     

Estimated intakes of isoflavones and coumestrol in Korean population

The dietary intakes and sources of isoflavones and coumestrol were estimated for each age group of Koreans based on data from the Korean Nutrition Survey conducted in 1998. For quantitative data on the levels of isoflavones and coumestrol, our previous study monitoring phytoestrogens in 220 Korean leguminous foodstuffs was employed and the median value for each food was adopted. The total isoflavones and coumestrol intake per capita was estimated as 23.3 mg/day, which constituted 14.2 mg daidzein, 6.7 mg genistein, 0.9 mg glycitein, 1.0 mg formononetin, 0.2 mg biochanin A, and 0.3 mg coumestrol. The top five foods arrowroot, soybean paste, tofu, soybean, and soybean sprout contributed to 88.2% of isoflavone intake, with the corresponding intake from each food being 8.3 mg/day, 4.9 mg/day, 2.6 mg/day, 2.5 mg/day, and 2.0 mg/day, respectively. Starting at age 3–6, the contributions of fermented soy products to the isoflavones intakes were around 30%. Soybean sprout was a major source of coumestrol intake in Koreans. Slight differences in the preference of these foods were observed among the various age groups. As regards the total isoflavone intakes, the highest value was 33.6 mg/day for people age 30–49, followed by age 50–64 (26.4 mg/day), 20–29 (21.0 mg/day), ≥65 (18.8 mg/day), 1–2 (14.5 mg/day), 7–12 (12.4 mg/day), 13–19 (10.1 mg/day), and 3–6 (8.9 mg/day). The intake levels are likely to be exceeded in groups who have preferably consumed high phytoestrogen-containing foods such as soy-protein-based infant formula and arrowroot.     

2010年杭州市售发酵性食品中氨基甲酸乙酯调查与分析

目的 调查2010年杭州市售发酵性食品中氨基甲酸乙酯含量.方法 2010年在杭州大、中、小型3家超市采集237份发酵性食品,包括黄酒、白酒、葡萄酒、啤酒、料酒、酱油、食醋、腐乳等8类食品,采用D5-氨基甲酸乙酯核素稀释技术,硅藻土固相萃取净化样品,然后用气相色谱-质谱法测定样品中氨基甲酸乙酯.结果 237份发酵性食品中氨基甲酸乙酯检出率为100%,含量范围为2.0 ~515.0 μg/kg,氨基甲酸乙酯含量平均值(中位数)从高到低依次为红腐乳[182.2 μg/kg(161.2 μg/kg )]、黄酒[159.6 μg/kg(121.0 μg/kg)]、料酒[86.8 μg/kg(95.6 μg/kg)]、白酒[72.0 μg/kg(60.5 μg/kg )]、酱油[47.2 μg/kg(40.7 μg/kg)]、食醋[26.7 μg/kg(31.8 μg/kg )]、葡萄酒[15.7 μg/kg(16.8 μg/kg )]、啤酒[2.2 μg/kg(2.3 μg/kg)].结论 2010年杭州市发酵性食品中均存在氨基甲酸乙酯,尤以红腐乳、黄酒中氨基甲酸乙酯含量为高.

Abstract：

Objective To observe the ethyl carbamate concentrations in different commercial fermented foods in Hangzhou in 2010.Methods In 2010,237 commercial fermented food samples of eight categories,including yellow wine,white spirit,wine,beer,cooking wine,sauce,vinegar and fermented bean curd,were purchased from 3 different size markets respectively in Hangzhou.The ethyl carbamate was measured by gas chromatography-mass spectrometry in selection ion mode,after the samples were coupled with D5-ethyl carbamate,and purified by diatomite solid phase extraction column.Results The results showed that ethyl carbamate was detected in all samples analyzed (100%) with the range from 2.0 μg/kg to 515.0 μg/kg.The ethyl carbamate average(median)levels in 8 food catergories were descending with fermented red bean curd (182.2 μg/kg (161.2 μg/kg)),yellow wine (159.6 μg/kg (121.0 μg/kg)),cooking wine (86.8 μg/kg (95.6 μg/kg)),white spirit (72.0 μg/kg (60.5 μg/kg)),soy sauce (47.2 μg/kg(40.7μg/kg)),vinegar (26.7 μg/kg (31.8 μg/kg)),wine (15.7 μg/kg (16.8 μg/kg)) and beer (2.2 μg/kg (2.3 μg/kg)).Conclusion The ethyl carbamate was detected in all fermented foods in Hangzhou in 2010,and the levels of ethyl carbamate in red bean curd and yellow wine were higher than others.     

Urinary isoflavonoid excretion is similar after consuming soya milk and miso soup in Japanese-American women

Based on the hypothesis that isoflavones are absorbed more efficiently from fermented than from non-fermented soya foods, we compared the urinary isoflavonoid excretion (UIE) after intake of miso soup or soya milk. We recruited twenty-one women with Japanese ancestry who consumed standardized soya portions containing 48 mg isoflavones. On day 1, half the women consumed soya milk, the other half started with miso soup. On day 3, the subjects ate the other soya food and on day 5, they repeated the first food. Each participant collected a spot urine sample before and an overnight urine sample after soya food intake. All urine samples were analysed for daidzein, genistein and equol using LC-MS and were expressed as nmol/mg creatinine. We applied mixed models to evaluate the difference in UIE by food while including the baseline values and covariates. Relative to baseline, both groups experienced significantly higher UIE after consuming any of the soya foods. We observed no significant difference in UIE when soya milk was compared to miso soup (P = 0.87) among all women or in the seven equol producers (P = 0.88). Repeated intake of the same food on different days showed high reproducibility within subjects. These preliminary results indicate similar UIE after consuming a fermented soya food (miso) as compared to a non-fermented soya food (soya milk). Therefore, recommendations favouring fermented soya foods are not justified as long as the intestinal microflora is capable of hydrolysing the isoflavone glucosides from non-fermented soya foods.     

Effect of thermal processing on retinol levels of free-range and caged hen eggs

Purpose Eggs are a food item of high nutritional value, a source of vitamin A and readily accessible to the general population.Methods This paper analysed the effect of cooking on the retinol levels of free-range and caged hen eggs, using high performance liquid chromatography (HPLC). The retinol levels of hen and quail eggs were also compared.Results The raw egg yolk retinol concentrations of free-range and caged hen eggs were 476.53+/-39.44 and 474.93+/-41.10 microg/100 g and cooked egg yolk concentrations were 393.53+/-24.74 and 379.01+/-30.78 microg/100 g, respectively; quail egg concentration was 636.56+/-32.71 microg retinol/100 g. No significant difference was found between the retinol of free-range and caged hen egg yolks; however, cooking diminished retinol levels, causing a loss of 17 and 20% in the free-range and caged hen egg yolks, respectively. Quail egg retinol concentration was significantly higher than that of the hens.Conclusion The retinol found in 100 g of hen and quail egg yolks could supply around 42 and 70.7% of the vitamin A requirements of an adult man, and is accordingly considered an excellent source of this vitamin.     

Amino acid profiles of sufu, a Chinese fermented soybean food

Sufu is a Chinese soybean cheese-like product obtained by solid-state fungal fermentation and ripening of tofu. The resulting “pehtze” is salted, followed by maturation in brine. Total (TAA) and free amino acid (FAA) profiles were determined during consecutive stages of sufu manufacture, i.e., tofu, pehzte (fungal fermented tofu), salted pehtze and in white, red and grey sufu, ripening in dressing mixtures of different salt content (8%, 11%, and 14% w/w). TAA in tofu, pehtze and salted pehtze totalled 547, 551 and 351 mg/g dry matter, respectively. FAA increased from total 1.3 to 15.6 mg/g dm in pehtze after fermentation of tofu by Actinomucor elegans and to 11.9 mg/g dm in salted pehtze. During ripening up to 80 days, total FAA in red sufu increased from 28 to 88 mg/g (8% salt), 28–63 mg/g (11% salt) or 26–42 mg/g (14% salt). In white sufu the levels of FAA were generally higher and the effect of salt was less inhibitory. Levels of FAA in white sufu increased in 80 days from 33 to 104 mg/g (8% salt), 27–92 mg/g (11% salt) and 19–73 mg/g (14% salt). The pattern of essential amino acids compared favourably with those of eggs and cow's milk. While FAA increased during ripening of red and white sufu, the ratio of each amino acid remained essentially constant, and glutamic acid, leucine, aspartic acid, alanine, phenylalanine and lysine were found in large quantities. However, in grey sufu the ratio was different, with large proportions of leucine, alanine, isoleucine, valine and phenylalanine found after ripening.     

Preparation Techniques and Nutritive Value of Fermented Foods From the Khasi Tribes of Meghalaya

Fermented products form an intrinsic part of the diet of the tribal peoples in northeastern India. This study describes the preparation methods and the nutritive value of fermented soybean (tungrymbai), bamboo (lungsiej), and fish (tungtap) consumed by the Khasi tribes from Meghalaya in northeastern India. Results of the analysis are reported on a dry matter basis. Analysis showed that tungtap was a good source of protein (40.6 g/100g), calcium (5040 mg/100g), phosphorus (1930 mg/100 g), sodium (6.26 mg/100g), and potassium (53.18 mg/100g). Tungrymbai contained high amounts of protein (45.9 g/100g), fat (30.2 g/100g), fiber (12.8 g/100g), carotene (212.7 μg/100g), and folic acid (200 μg/100g). Lungsiej was found to be of better nutritive value than its unfermented counterpart in terms of protein (8.5 g/100g) and iron (1 mg/100g on a fresh weight basis). Fermented foods are typical of the region and exhibit unique flavors and textures that may not be palatable to everyone. It is well established that the process of fermentation enhances the nutritional quality of any product by increasing amounts of vitamins and protein solubility, and by improving amino acid patterns and the same is true with these products studied.     

The clinical importance of the metabolite equol-a clue to the effectiveness of soy and its isoflavones

Equol [7-hydroxy-3-(4'-hydroxyphenyl)-chroman] is a nonsteroidal estrogen of the isoflavone class. It is exclusively a product of intestinal bacterial metabolism of dietary isoflavones and it possesses estrogenic activity, having affinity for both estrogen receptors, ERalpha and ERbeta. Equol is superior to all other isoflavones in its antioxidant activity. It is the end product of the biotransformation of the phytoestrogen daidzein, one of the two main isoflavones found in abundance in soybeans and most soy foods. Once formed, it is relatively stable; however, equol is not produced in all healthy adults in response to dietary challenge with soy or daidzein. Several recent dietary intervention studies examining the health effects of soy isoflavones allude to the potential importance of equol by establishing that maximal clinical responses to soy protein diets are observed in people who are good "equol-producers." It is now apparent that there are two distinct subpopulations of people and that "bacterio-typing" individuals for their ability to make equol may hold the clue to the effectiveness of soy protein diets in the treatment or prevention of hormone-dependent conditions. In reviewing the history of equol, its biological properties, factors influencing its formation and clinical data, we propose a new paradigm. The clinical effectiveness of soy protein in cardiovascular, bone and menopausal health may be a function of the ability to biotransform soy isoflavones to the more potent estrogenic isoflavone, equol. The failure to distinguish those subjects who are "equol-producers" from "nonequol producers" in previous clinical studies could plausibly explain the variance in reported data on the health benefits of soy.     

深圳市常见食品中晚期糖基化终末产物含量分析

目的 检测分析深圳市常见食品中晚期糖基化终末产物(advanced glycation end products, AGEs)代表物羧甲基赖氨酸(carboxymethyllysine, CML)的含量,提出合理的人群膳食建议。方法 根据深圳市膳食调查结果,选择市民摄入量较大的11类食品,包括谷类及其制品、肉类及其制品、水产品、豆类和坚果制品、蛋及蛋制品、乳及乳制品、薯类及其制品、糖果蜜饯、调味品、饮料、水果蔬菜,均来自大型超市和大型餐饮店。采用竞争法酶联吸附试验(enzyme linked immunosorbent assay, ELISA)对采样食品中的CML含量进行检测。结果 检测结果显示,不同种类的食品CML含量差异较大,调味品CML含量最高可达(628.60±194.61)mg/kg,含量最低则为液态奶(3.39±0.98)mg/kg,由高到低为调味品、肉类、糖果蜜饯、乳类、谷类、豆类与坚果、水产品、蛋制品、薯类、饮料、水果蔬菜,其中调味品、水果蔬菜与其他各组间差异均有统计学意义(P<0.05)。不同烹饪方式的食物CML含量由大到小排序为焙烤(44.45±11.82 mg/kg)、油炸(36.78±7.24 mg/kg)、煎炒(29.83±8.39 mg/kg)、蒸煮(16.64±5.33 mg/kg),其中焙烤与油炸、油炸与煎炒间差异有统计学意义(P<0.05),煎炒与蒸煮间差异有统计学意义(P<0.01)。结论 深圳市常见食品的CML含量高,从通过减少外源性AGEs摄入来维护健康的角度讲,建议人群食用少油少盐及未经长时间发酵腌制的食品,制作食物时尽量采用煎炒、蒸煮等方式,减少油炸、焙烤食品的摄入。     

Generating fatty acid and vitamin D composition data of Indonesian foods

The Indonesian food composition table lacks data on individual fatty acids; data on vitamin D is incomplete. The primary aim of this study was to generate data on individual fatty acid content of Indonesian foods. Secondary objective was to analyze vitamin D content. Based on intake data of 4–12 year old children from a nationally representative Indonesian survey, 120 foods contributing 95% to children’s total polyunsaturated fatty acid intake were selected for chemical analysis of fat and fatty acid content. Vitamin D3 was analyzed in a subset of 60 foods. Food samples were collected throughout Indonesia; per food one representative composite sample was chemically analyzed. Of the analyzed foods, sardines (0.97 g/100 g), tempeh (0.62 g/100 g) and tofu (0.56 g/100 g) had the highest n-3 fatty acids content, peanuts (15.9 g/100 g) and palm oil (11.4 g/100 g) were richest in n-6 fatty acids. Vitamin D3 content in foods was limited. This paper significantly contributes to the current knowledge on the fatty acid and vitamin D content of a broad range of commonly consumed Indonesian foods, which can be used in future research to monitor dietary intake and guide policy makers and the food industry to steer nutrient intake in the Indonesian population.