著者

渡邊 智子 安井 健 田中 敬一 布施 望 鈴木 亜夕帆 佐々木 敏 山下 市二 安本 教傳

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.21, no.4, pp.314-320, 2011-03-30 (Released:2011-04-27)

参考文献数

10

被引用文献数

3 4

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The principal 705 Japanese foods were selected from the Standard Tables of Food Composition in Japan — 2010 — (Standard Tables) because these foods are known to contain available carbohydrates including starch, glucose, fructose, sucrose maltose and/or lactose. Individual available carbohydrate contents were calculated and tabulated based both on the estimated saccharide (carbohydrate minus dietary fiber) content of each selected food in the Standard Tables and the starch and sugar content of the food included in The McCance and Widdowson’s The Composition of Foods, USDA National Nutrient Database for Standard Reference and other sources. Because the compiled tabulated form, the Japanese Starch and Sugars Presumptive Composition Tables (JSSPCT), is harmonized with the Standard Tables, one can utilize the data in the JSSPCT as a reference for research and other purposes until and after the Ministry of Education, Culture, Sports, Science and Technology or other national organization publishes the official tables for available carbohydrate composition of foods in Japan.