Vietnam Food Composition Table
Look up nutritional information for over 500 common foods in Vietnam. Data is from Vietnam Food Composition Table (VTN_FCT_2007) - official document from National Institute of Nutrition.
- Complete data: Includes over 100 nutritional components for each food
- Accurate: Data from official source of National Institute of Nutrition
- Easy to use: Quick search by Vietnamese or English name
- Free: Completely free, no registration required
How to Use
- Enter food name in search box (can use Vietnamese or English)
- Select food from results list
- View detailed nutritional information in table
- Data displayed for 100g edible portion
The Importance of Nutrition
Proper nutrition helps you have energy to work, maintain good health and achieve weight goals. Understanding the nutritional composition of each food helps you build a menu suitable for personal needs. Data at VNIT is standardized from the National Institute of Nutrition, helping you accurately look up Calories, Protein, and micronutrients in Vietnamese dishes.
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History of Vietnam Food Composition Table Development
Vietnam Food Composition Table has gone through many development stages:
- 1941: M.Autret and Nguyen Van Mau (Pasteur Institute Hanoi) published Food Composition Table of Indochina with 200 items
- 1972: Institute of Hygiene and Epidemiology Hanoi and Institute of Food Technology collaborated to publish "Chemical Composition Table of Vietnamese Foods"
- 2000: National Institute of Nutrition republished "Vietnam Food Composition Table" with 15 main nutritional components of 501 foods
- 2005: Published "Nutritional Composition of Common Foods" including 436 foods
- 2007: Compiled "Vietnam Food Composition Table" with 526 foods and 86 nutrients, divided into 14 groups
Principles of Building Food Composition Table
Vietnam Food Composition Table is built based on the following principles and reference materials:
Original Document
Food composition data is updated and supplemented from the Vietnam Food Composition Table published in 2000.
Main Reference Materials
Vietnam Food Composition Table 2000; Southeast Asia Food Composition Table 1972; US Food Composition Database - USDA Food Composition Database, Version 18, 2006; German Food Composition Table 2006; Danish Food Composition Table 2006; ASEAN Food Composition Table 2000; Research works at the National Institute of Nutrition from 2000 to 2007.
Structure and Presentation
Vietnam Food Composition Table includes 526 foods presented in 14 groups, providing data for 86 nutrients.
14 Food Groups
Group 1: Cereals and processed products (23 foods)
Group 2: Tubers and processed products (26 foods)
Group 3: Nuts, seeds, rich in protein, lipid and processed products (33 foods)
Group 4: Vegetables, fruits, tubers used as vegetables (126 foods)
Group 5: Ripe fruits (56 foods)
Group 6: Oils, fats, butter (14 foods)
Group 7: Meat and processed products (82 foods)
Group 8: Seafood and processed products (59 foods)
Group 9: Eggs and processed products (11 foods)
Group 10: Milk and processed products (9 foods)
Group 11: Canned foods (21 foods)
Group 12: Sweets (sugar, cakes, jams, candies) (27 foods)
Group 13: Spices, sauces (23 foods)
Group 14: Beverages (16 foods)
Data Source References
- Number 1: Food Composition Table 2000
- Number 2: FAO Food Composition Table 1972
- Number 3: US Food Composition Database - USDA Food Composition Database, Version 18, 2006
- Number 4: German Food Composition Table 2006, reference for purine content
- Number 5: Danish Food Composition Table 2006, reference for biotin data
- Number 6: ASEAN Food Composition Table 2000
- Number 7: Reference data from research results from 2000 - 2007 at the National Institute of Nutrition
Data Notes
- For components with missing data (not analyzed, no reference data), indicated by a dash (-)
- For components not present in the food, the data is recorded as 0
Nutritional Components
Nutrition table includes the following component groups:
Basic Components
Water, Energy (KCal, KJ), Protein, Lipid, Carbohydrate, Fiber, Ash, Total Sugar
Minerals
Calcium, Iron, Magnesium, Manganese, Phosphorus, Potassium, Sodium, Zinc, Copper, Selenium
Vitamins
Vitamin A, B1, B2, PP, B5, B6, B9, B12, C, D, E, K, Beta-carotene, Alpha-carotene, Lycopene, Lutein + Zeaxanthin
Amino Acids
Lysine, Methionine, Tryptophan, Phenylalanine, Threonine, Valine, Leucine, Isoleucine, Arginine, Histidine, Cystine, Tyrosine, Alanine, Aspartic acid, Glutamic acid, Glycine, Proline, Serine
Fatty Acids
Saturated fatty acids, Monounsaturated fatty acids, Polyunsaturated fatty acids, Cholesterol, Phytosterol
Frequently Asked Questions
Where is the nutritional data from?
Data is from Vietnam Food Composition Table (VTN_FCT_2007) - official document from National Institute of Nutrition. This is a reliable data source widely used in nutrition research in Vietnam.
What amount is the nutritional value calculated for?
All nutritional values are calculated for 100g edible portion (100 grams edible portion). This is the international standard for comparing nutritional composition between foods.
Why do some values show "-"?
The "-" symbol means data is not available for that nutritional component. This may be because the component is not present in the food or has not been analyzed in the study.
What does the "Source" column mean?
The Source column indicates the origin of the nutritional composition data. Number 1: Food Composition Table 2000; Number 2: FAO Food Composition Table 1972; Number 3: USDA Food Composition Database 2006; Number 4: German Food Composition Table 2006; Number 5: Danish Food Composition Table 2006; Number 6: ASEAN Food Composition Table 2000; Number 7: Research results at the National Institute of Nutrition from 2000-2007.
How are nutritional values calculated?
Energy value is calculated according to coefficients: 1g protein provides 4 Kcal, 1g lipid provides 9 Kcal, 1g carbohydrate provides 4 Kcal. Protein is determined by Kjeldahl method, Lipid by Soxhlet extraction method, vitamins and minerals are determined by HPLC, AAS and chemical titration methods.