Elements within the Nutrition Facts Table

Table of Contents

Energy

The energy value (definition) of food is defined in the Food and Drug Regulations (FDR).

In nutrition, energy is measured using "Calories". This unit is equivalent to the "kilocalorie" or 1,000 calories used in chemistry. The term "Calories" must be used in prescribed nutrient content claims and in the Nutrition Facts table. In other situations, either variation may be used as it is common practice in nutrition to use "Calories" and "calories" interchangeably.

The energy value of foods should be calculated by the Atwater method, using specific factors from the latest revisions of USDA Agriculture Handbook No. 8: Composition of Foods (1984). Details of their derivation are outlined in A.L. Merrill and B.K. Watt, Energy Value of Foods - Basis and Derivation, USDA Handbook 74 (1955). The average factors in the table below may be used in place of the specific factors provided that the energy values are in reasonable agreement with the more accurate values determined according to Merrill and Watt.

It is the manufacturer's responsibility to ensure that the declared energy value accurately reflects the energy content of the product. Although one option is to determine the energy value directly through analysis, manufacturers may calculate the energy value either by the actual (un-rounded) nutrient content value for protein, fat and carbohydrate or the declared (rounded) values for these nutrients and then multiply them by the Atwater factors. When deciding whether to use the un-rounded or rounded value, the manufacturer should consider the amount of energy that will fall within the acceptable tolerances, provide the greatest consistency on the food label, and prevent any unnecessary consumer confusion. The CFIA will be calculating the energy value of a food using un-rounded nutrient content values of protein, fat and carbohydrates as determined by laboratory testing.

Average Energy Content of Nutrients

Nutrient Cal/g kJ/g
Protein 4 17
Fat 9 37
Carbohydrate Table Note 1 4 17
Alcohol 7 29

Table Note

Table Note 1

The energy value for the total carbohydrate content may be less than 4 Cal/g if the carbohydrate includes sugar alcohols, polydextrose and/or dietary fibre (see section Energy Values of Sugar Alcohols, Glycerol and Polydextrose and Energy Values of Dietary Fibre).

Return to table note 1  referrer

Converting Calories to Kilojoules

To convert Calories to kilojoules, use the following formula: 1 Calorie = 4.184 kilojoules.

Calculation Example - Oatmeal

Calculate the energy content of 250 ml of cooked oatmeal using specific energy factors:

Nutrient Amount in g Specific Energy Factors for Oatmeal
Cal/g
Calories
Protein 3 x 3.46 = 10.38
Fat 1 x 8.37 = 8.37
Carbohydrate 13 x 4.12 = 53.56

Total energy = 72.31 Cal
Rounded = 70 Cal
Converted to kilojoules: 72.31 Cal x 4.184 = 302.5 kJ
Rounded = 300 kJ

Calculation Example - Macaroni and Cheese

Calculate the energy of 250 ml of macaroni and cheese using the average energy values:

Nutrient Amount in g Average Energy Values
Cal/g
Calories
Protein 18 x 4 = 72
Fat 23 x 9 = 207
Carbohydrate 42 x 4 = 168

Total energy = 447 Cal
Converted to kilojoules: 447 Cal x 4.184 = 1870.25 kJ
Rounded = 1870 kJ

Energy Values of Sugar Alcohols, Glycerol and Polydextrose

Energy Source Energy Values
(Cal/g) Table Note 2
Erythritol 0.2
Glycerol 4.32
Isomalt 2
Lactitol 2
Maltitol 3.0
Mannitol 1.6
Polydextrose 1
Sorbitol 2.6
Xylitol 3.0

Table Note

Table Note 2

Values from the Bureau of Nutritional Sciences,
Health Products and Food Branch, Health Canada.

Return to table note 2  referrer

Energy Value of Dietary Fibre

A value of 2 Cal (8kJ) per gram should be used for the dietary fibre portion of the fibre source.

A value of less than 2 Cal (8kJ) per gram may be used for the dietary fibre content if a specific value is available for the fibre source.

Energy Value of Bran

The energy value of the fibre portion of wheat bran is 0.6 kcal (2.5) / g and the wheat bran itself has an energy value of 2.4 kcal (10 kJ) / g.

Energy Value of Inulin

An energy value of 2.2 Cal (9.2 kJ) per gram should be used for inulin.

Fat and Fatty Acids

The FDR defines fats and fatty acids (definition) in their different forms.

Trans Fatty Acids

Health Canada's Fact Sheet on Trans Fats describes the fatty acids that make up fats in foods, including trans fats and saturated fats. It also includes what dietary fats are, why trans and saturated fats are an issue, where trans fats come from, what the main dietary sources of trans fats are, how to reduce trans fat intake, and what is being done to reduce trans fats in food.

Most of the trans fatty acids in our diet come from processed foods such as bakery products, fast foods and snack foods, which are made with shortening, margarine or oils containing partially hydrogenated oils and fats. They fall within the definition of trans fatty acids and must be included in the trans declaration in the Nutrition Facts table on the label.

Some trans fatty acids are naturally present at low levels in some foods, such as dairy products and meat. Most naturally present trans fatty acids fall within the definition of trans fatty acids and must be included in the trans declaration in the Nutrition Facts table on the label. Conjugated polyunsaturated fatty acids are not included in the label declaration of the trans content of the food because they do not fall within the trans definition. For example, conjugated linoleic acid (CLA) found in dairy products and conjugated linolenic acid (CLN) should not be included in the trans fat declaration in the Nutrition Facts table. Laboratories are able to measure the trans fat content of a food, as defined in the FDR, and must not include the amount of conjugated fatty acids, such as CLA or CLA, as part of the analysis for trans fat content.

The CFIA recommends using the Official Methods of Analysis of AOAC International, Official Method 996.06 to determine the trans fatty acid content of foods. For further information see Appendix 4 - Laboratory Issues in CFIA's Nutrition Labelling Compliance Test.

Note: Common Infraction
This Nutrition Facts Table declares Fat and Saturated Fat, but fails to declare Trans Fat.

The NFTs on many imported products do not declare trans fat. This is not acceptable, as trans fat is a core nutrient that must be declared in Canada.

Sodium

Sodium content is based upon the total sodium present in the food regardless of the origin of the nutrient. Unlike most other mineral nutrients, sodium does not have a Recommended Daily Intake. Calculation of the % Daily Value is based on the Reference Standard value of 2400 mg [table to B.01.001.1(2), FDR].

Potassium

Like sodium, potassium content is based upon the total potassium present in the food and does not have a Recommended Daily Intake. The % Daily Value is calculated by using the Reference Standard of 3500 mg [table to B.01.001.1(2), FDR].

Carbohydrates

For labelling purposes, the total amount of declared carbohydrates must include sugars (e.g., monosaccharides such as glucose, and disaccharides such as sucrose), starch, dietary fibre, sugar alcohols (e.g., isomalt, lactitol, maltitol, maltitol syrup, mannitol, sorbitol, sorbitol syrup, xylitol, erythritol), glycerol and polydextrose.

The amount of carbohydrate may be determined by subtracting the content of protein, fat, ash and moisture from the weight of the product.

Dietary Fibre

The Policy for Labelling and Advertising of Dietary Fibre-Containing Food Products (Health Canada, February 2012) defines dietary fibre as follows:

Dietary fibre consists of:

  1. carbohydrates with a degree of polymerization of 3 or more that naturally occur in foods of plant origin and that are not digested and absorbed by the small intestine; and
  2. accepted novel fibres.

Novel fibres are ingredients manufactured to be sources of dietary fibre and consist of carbohydrates with a degree of polymerization of 3 or more that are not digested and absorbed by the small intestine. They are synthetically produced or are obtained from natural sources which have no history of safe use as dietary fibre or which have been processed so as to modify the properties of the fibre contained therein. Accepted novel fibres have at least one physiological effect demonstrated by generally accepted scientific evidence.

The substances in part 1 of this definition are all edible plant materials that have a history of use as food and have been processed or cooked using conventional processes. They include fruits, vegetables, pulses, seeds, nuts, cereals, legumes, etc.

Substances in part 2 of the definition include substances obtained from agricultural crop by-products and from raw plant materials, substances of animal or bacterial origin, chemically modified substances, synthetic products, etc. These substances are not historically used as food fibre sources. In addition, novel fibres may also include products used at higher than traditionally used levels in the diet.

The Food Directorate of Health Canada conducts premarket assessment of novel fibre sources based on Health Canada's Food Directorate Guideline No. 9, "Guideline Concerning the Safety and Physiological Effects of Novel Fibre Sources and Food Products Containing Them," (revised November, 1997) and the Policy for Labelling and Advertising of Dietary Fibre-Containing Food Products (Health Canada, February 2012).

The safety of novel fibre sources must be established before they may be used as ingredients in foods. As well, the physiological effect(s) of novel fibre sources as dietary fibre must be established before they may be claimed to be a source of dietary fibre in foods.

If a proposed fibre source is a "Novel Food", subject to notification under Division 28 of the Food and Drug Regulations, a novel food application must be completed according to the Guidelines for the Safety Assessment of Novel Foods and submitted to Health Canada preceding or concurrent with a novel fibre application.

Novel food ingredients (under Division 28 of the Food and Drug Regulations) reviewed and found safe for human consumption by Health Canada are listed on the Novel Food Decisions page of the Health Canada website.

If the physiological effect of a novel fibre source has not been demonstrated, the ingredient is considered an unproven novel fibre. If safe, it may be used in foods but it cannot be claimed to be a source of dietary fibre, and its amount of dietary fibre must not be included as part of the total dietary fibre declaration in the Nutrition Facts table.

If a novel fibre source has been reviewed by the Food Directorate of Health Canada and found acceptable as a dietary fibre source (safety and physiological effect demonstrated), the manufacturer will receive a "letter of no objection". If applicable, the letter will indicate any restriction on the use of the novel fibre source. These "letters of no objection" are generic, unless otherwise specified. Generic dietary fibres include products with history of use as fibre sources, or which have been manufactured through conventional processes, or have been previously reviewed and accepted by Health Canada. The amount of dietary fibre from the accepted novel fibre sources can be included as part of the total dietary fibre declaration in the Nutrition Facts table.

Manufacturers who are considering the use of novel fibre sources and require further guidance are advised to contact the Submission Management and Information Unit within the Food Directorate, Health Canada.

Acceptable dietary fibre sources, including generic and brand name products, are listed in the Table below. They may be used in all unstandardized foods except infant formula unless otherwise specified. The addition of dietary fibre sources is not permitted in standardized foods unless a provision for their addition is made in the Food and Drug Regulations or other standards.

This table summarizes Accepted Dietary Fibres and their sources
Dietary Fibre NameDescription
Acacia Gum (Gum Arabic)

Dried exudate from stems and branches of Acacia senegal and Acacia seyal species, processed by water dissolution, purification, concentration and drying

Barley bran Obtained from dehulled or hull-less barley grain using standard dry milling techniques, which may include steaming or tempering
Beta-glucan concentrate from oat or barley Chemically extracted from oat or barley grain, followed or not by partial hydrolysis
Corn bran Corn grain pericarp separated by conventional dry- or wet- corn milling process - Maximum permitted in high fibre cereal is 46.7%
Corn syrup (fibre) Promitor™ Soluble Corn Fibre 70 (Tate & Lyle)
Fructooligosaccharides or oligofructose Mixture of fructose oligomers obtained by partial hydrolysis of traditional inulin sources, or enzymatically produced from sucrose
Galactooligosaccharides Mixture of galactose oligomers enzymatically produced from lactose derived from whey
High amylose corn starch Obtained from milling process of high amylose corn grain, followed or not by hydrothermal treatment. Amylose content in high amylose corn varies from 50 to 90%
Inulin from chicory root, Jerusalem artichoke tuber or Blue agave head Standard inulin and long chain inulin obtained by hot water extraction and/or by conventional separation processes
Isomaltooligosaccharides Mixture of glucose oligomers enzymatically produced from starch and modified through transglycosylation reaction
Maltodextrin (fibre) or resistant maltodextrin from corn, potato, tapioca, rice, etc. Partial hydrolysis of edible starch by heat/acid/enzymatic treatment followed by sugar removal. The product consists of polymers of glucose containing α(1-4) and α(1-6) glucosidic bonds, as well as α/ß(1-2) and α/ß(1-3) linkages
Modified wheat starch Fibersym® RW and FiberRite® RW (MGP Ingredients, Inc.)
Oat bran Derived from dehulled oat kernels (oat groat) and providing at least 13% total dietary fibre, of which at least 30 percent must be soluble fibre
Oat hull fibre Outer layer of oat grain processed by hydro-thermal high pressure treatment, by alkaline hydrogen peroxide treatment, or by other conventional treatments
Partially hydrolyzed guar gum Sunfiber® (Taiyo International, Inc.)
Pea hull fibre Outer seed coat of field peas obtained by mechanical separation, by extraction of pea soluble material, or by other conventional processes
Polydextrose Obtained by condensation of a melt consisting of approximately 90% glucose and 10% sorbitol in the presence of catalytic amounts of citric acid or phosphoric acid
Polysaccharide complex (glucomannan, xanthan gum, sodium alginate) PGX® / PolyGlycopleX® (InovoBiologic)
Psyllium seed husk Dried seed coat of Plantago ovata or Plantago arenaria separated from the seed through a mechanical process. Purity: ≥95%; Total fibre: ≥80%; Protein: ≤3%; Light extraneous matter: ≤4.5%; Heavy extraneous matter: ≤0.5%; Combined extraneous matter: ≤4.9%. Recommended warning statements on the label of psyllium-containing products - "This product may cause allergic reaction in people sensitive to inhaled or ingested psyllium" - For products containing dry or incompletely hydrated psyllium husk, in Directions for Use section, indicate necessity to consume the product with enough fluid in order to avoid throat obstruction
Sieved barley meal Beta-glucan concentrated via air classification of dry-milled barley grain
Soy cotyledon Derived from processing dehulled and defatted soybean flakes in mild alkaline conditions
Sugar beet fibre Obtained from sugar beet pulp by pressing, steam drying and milling - Maximum use level in foods is 7%
Wheat flakes, starch-reduced Obtained from the amylolytic digestion of milled wheat kernel used for ethanol production
Wheat bran Outer layer of wheat grain obtained during wheat flour milling process
Whole or edible parts (for example, flour, pulp and peel) of traditional fruits, vegetables, cereals, legumes, nuts, seeds, etc. Processed through conventional procedures

For calculating the energy value of dietary fibre , please refer to the energy section.

Dietary Fibre Analysis

For assessing compliance, CFIA has adopted the Association of Analytical Communities (AOAC) 2009.01 method as of April 1st, 2012. Health Canada's Fibre Policy also provides a list of acceptable and validated methods that may be used to quantify fibre.

Sugars

Sugars include all mono- and disaccharides, including sucrose, fructose, glucose, glucose-fructose, maltose, etc. Sugars must be declared in the Nutrition Facts table as "sugars" and are only permitted to be expressed by their total value [item 11 in table following B.01.401, FDR].

Sugar Alcohols

Sugar alcohols include isomalt, lactitol, maltitol, maltitol syrup, mannitol, sorbitol, sorbitol syrup, xylitol and erythritol. Declarations of sugar alcohol content should not include the amount of water present in maltitol syrup and sorbitol syrup.

Declaration of Sugar Alcohols

Sugar alcohols can only be listed individually by name if there is only one present. Otherwise, they must be declared in the NFT as "sugar alcohols" or "polyols" [item 12 in table following B.01.402, FDR].

Declaration of Sugar Alcohols from Hydrogenated Starch Hydrolysates (HSH)

Hydrogenated starch hydrolysates (HSH) are a blend of sugar alcohols and higher polysaccharides. Section B.01.402 (6) of the FDR requires the amount of any added sugar alcohols to be declared in the Nutrition Facts table. Since HSH is a mixture, the amount of sugar alcohols declared would reflect the contribution from sugar alcohols in the blend.

Starch

The declaration for starch does not include dietary fibre. Starch may be analyzed directly, or calculated by difference. If analyzed directly, the carbohydrate components may not necessarily add up to 100%.

Protein

The protein rating of a food is based on the protein content in a Reasonable Daily Intake of that food as sold as per Schedule K in Part D of the FDR.

Protein Rating is calculated by multiplying the quantity of protein present in a Reasonable Daily Intake of the food by the quality of the protein, which is the Protein Efficiency Ratio (PER) of the food.

Protein Rating = Protein in a Reasonable Daily Intake x Protein Efficiency Ratio (PER)

If there is no Reasonable Daily Intake specified for the product in Schedule K of the FDR, then the Reference Amount (RA) for the food may be used. When the food has no RA, the product is evaluated on a case-by-case basis.

Established PER's are listed in the table Protein Efficiency Ratios. For those not already established, it is the manufacturer's responsibility to determine the PER. The official method for determining the PER is Method FO-1, October 15, 1981 PDF (213 kb). It is Health Canada's position that the official method must be used to support any protein claim. However, a manufacturer that sells a product with no established PER can use another method to determine protein quality in relation to casein, such as the PDCAAS method (protein digestibility - corrected amino acid score) and it would be advisable for the manufacturer to keep on file the information and references used to make that determination. If the protein claim is in question, then Method FO-1 would be used for verification.

The PER of two sources cannot be added to calculate the total PER of a food with multiple sources of protein. If the total PER of a food with multiple protein sources/mixture of proteins is unknown, it can be estimated by determining the PDCAAS of the mixture of proteins in the final product as described in the FAO/WHO publication on the PDCAAS method - PDF (3,959 kb). The PDCAAS obtained can be used to estimate the PER and then this can be used in the protein rating calculation for the purpose of making a claim.

The PER may be estimated from the PDCAAS using the following formula:

PDCAAS for food x 2.5 = estimated PER for food

Calculating Protein Ratings

Example - Calculating the Protein Rating of White Bread

Percent (%) Protein = 8.4
Reasonable Daily Intake = 150 g (5 slices)
Protein in a Reasonable Daily Intake = 0.084 X 150 g = 12.6 g
PER = 1.0
Protein Rating = 12.6 X 1.0 = 12.6

Example - Calculating the Protein Rating of Whole Egg

Percent (%) Protein = 12.8
Reasonable Daily Intake = 100 g (2 eggs)
Protein in a Reasonable Daily Intake = 0.128 X 100 g = 12.8
PER = 3.1
Protein Rating = 12.8 X 3.1 = 39.68

Protein Efficiency Ratios

Food Protein Efficiency Ratio (PER) 1
Almonds 0.4
Barley 1.7
Beans, navy (dry) 1.51
Beans, black 1.61
Beef or veal, muscle 2.7
Beef salami 2.6
Beef stew 1.8
Bologna 2.1
Bread, white 1
Bulgur wheat 1.4
Casein 2.5
Cheese, cheddar 2.5
Chicken frankfurters 2.1
Chick peas, cooked 2.32
Corn, whole 1.4
Dried whey 2.6
Egg white 3
Egg, whole 3.1
Fish 2.7
Gelatin or hydrolysed collagen 0
Kidney beans 1.55
Kidney, beef 2.7
Lentils, cooked (all other lentils) 0.3
Lentils, whole green 1.3
Liver, beef 2.7
Macaroni & cheese 2.1
Milk 2.5
Muscle Meats (bison, lamb, etc) 2.7
Oats, rolled 1.8
Pea flour 1.2
Peas, split yellow 1.42
Peanuts 1.7
Pinto beans 1.64
Pork, ham 2.7
Pork, tenderloin 2.7
Poultry 2.7
Rice 1.5
Rice-wheat gluten 0.2
Rye 1.3
Sausage 1.7
Shellfish 2.7
Soybeans, heated 2.3
Soy protein 2
Sunflower seed 1.2
Wheat, whole 0.8
White flour 0.7
Wieners 2.1

Notes:

  1. The official method for determining the protein efficiency ratio is from Health Canada's Health Protection Branch Method FO-1, October 15, 1981.
  2. Samples within each market class from the largest volume processors catering to the Canadian consumer market were composited and conventionally cooked.

Certain requirements related to protein content and protein ratings apply for simulated meat products. Please refer to the appropriate section for information.

Vitamins and Mineral Nutrients

Declarations of vitamins and mineral nutrients in the Nutrition Facts table are based on the combined total of both the naturally occurring nutrient content and any added nutrient content of a food. Vitamins and mineral nutrients are declared as percentages of the Daily Value per serving of stated size.

Only those vitamins and mineral nutrients that are included in the tables Core Nutrition Information and Additional Nutrition Information are permitted to be included in the Nutrition Facts table.

Vitamin A

Vitamin A is measured using Retinol Equivalents (RE). The contribution of both retinol and beta-carotene is used to determine the total vitamin A content of a specific food.

Vitamin A can be calculated from its content of retinol and beta-carotene and its derivatives, based on the following formula:

total vitamin A (RE) = µg of retinol + ( µg of beta-carotene ÷ 6)

International Units (IU) were formerly used to express the vitamin A content of a food. To convert IU of vitamin A into Retinol Equivalents, the following formulae are used:

IU retinol÷3.33 = RE
IU beta-carotene ÷ 10 = RE

The following table may be used to convert IU of retinol and IU of beta-carotene to RE

Conversion Table for IU of Retinol and IU of Beta-carotene to RE
IU of retinol = RE = IU of beta-carotene
50 15 150
100 30 300
150 45 450
200 60 600
250 75 750
300 90 900
350 105 1050
400 120 1200
450 135 1350
500 150 1500
550 165 1650
600 180 1800
650 195 1950
700 210 2100
750 225 2250
800 240 2400
850 255 2550
900 270 2700
950 285 2850
1000 300 3000

The following table may be used to convert RE to % DV for vitamin A:

Conversion Table for RE to % Daily Value (DV) for Vitamin A
RE % DV
≥ 2 years of age Table Note 3
% DV
< 2 years of age Table Note 4
15 2 4
30 4 8
45 4 10
60 6 15
75 8 20
90 10 25
105 10 25
120 10 30
135 15 35
150 15 40
165 15 40
180 20 45
195 20 50
210 20 50
225 25 60
240 25 60
255 25 60
270 25 70
285 30 70
300 30 80

Table Notes

Table Note 3

Rounding rules have been applied to these figures. The Recommended Daily Intake of vitamin A for persons of two years of age and older is 1000 RE.

Return to table note 3  referrer

Table Note 4

Rounding rules have been applied to these figures. The Recommended Daily Intake of vitamin A for persons less than two years of age is 400 RE.

Return to table note 4  referrer

Vitamin D

Vitamin D is measured in micrograms (µg). It was formerly expressed in International Units (IU).

The amount of vitamin D may be calculated based on the following relationship:

1 µg of either ergocalciferol (vitamin D2) or cholecalciferol (vitamin D3) = 40 IU vitamin D

The following table contains IU of vitamin D converted to µg, along with a calculation of the % Daily Value of vitamin D for adults and children.

Conversion Table for Vitamin D
IU µg % DV
≥ 2 years of age Table Note 5
% DV
< 2 years of age Table Note 6
4 .10 2 2
10 .25 6 2
20 .50 10 6
30 .75 15 8
40 1.00 20 10
50 1.25 25 15
60 1.50 30 15
70 1.75 35 20
80 2.00 40 20
90 2.25 45 25
100 2.50 50 25

Table Notes

Table Note 5

Rounding rules have been applied to these figures. The Recommended Daily Intake of vitamin D for persons of two years of age or older is 5 µg.

Return to table note 5  referrer

Table Note 6

Rounding rules have been applied to these figures. The Recommended Daily Intake of vitamin D for persons less than two years of age is 10 µg.

Return to table note 6  referrer

Vitamin E

The amount of vitamin E is based on the content of d-alpha-tocopherol expressed in milligrams. Alpha-tocopherol occurs naturally (d-alpha tocopherol or RRR-alpha tocopherolFootnote 7) or can be added as the synthetic form (dl-alpha-tocopherol or all racemic alpha-tocopherolFootnote 8). In addition, esterified forms (acetates, succinates, of alpha-tocopherol) are used to increase the stability of the vitamin.

Vitamin E (mg) is calculated on the basis of the following:

1 mg d-alpha-tocopherol = 1 mg vitamin E
1 mg dl-alpha-tocopherol = 0.74 mg vitamin E

Vitamin E was formerly expressed in International Units (IU). IU are still used in sections D.01.010 and D.01.011 of the Food and Drug Regulations, controlling the level of vitamin E that may be added to foods. IU are calculated on the basis of the following:

1 IU vitamin E = 0.67 mg vitamin E

The following table gives conversions of IU of vitamin E converted to mg, along with a calculation of the percentage of the Recommended Daily Intake of vitamin E for adults and children.

Conversion Table for Vitamin E
IU mg % DV
≥ 2 years of age Table Note 9
% DV
< 2 years of age Table Note 10
0.25 .17 2 2
0.5 .34 4 10
1.0 .67 6 20
1.5 1.0 10 35
2.0 1.3 15 40
2.5 1.7 15 60
3.0 2.0 20 70
3.5 2.3 25 80
4.0 2.7 25 90
4.5 3.0 30 100
5.0 3.4 35 110
5.5 3.7 35 120
6.0 4.0 40 130
6.5 4.4 45 150
7.0 4.7 45 160
7.5 5.0 50 170

Table Notes

Table Note 9

Rounding rules have been applied to these figures. The Recommended Daily Intake of vitamin E for persons of two years of age or older is 10 mg.

Return to table note 9  referrer

Table Note 10

Rounding rules have been applied to these figures. The Recommended Daily Intake of vitamin E for persons less than two years of age is 3 mg.

Return to table note 10  referrer

Vitamin C

The amount of vitamin C is based on the content of L-ascorbic acid and L-dehydroascorbic acid and their derivatives, calculated in milligram equivalents of L-ascorbic acid and expressed in milligrams.

Sodium erythorbate is permitted in a number of foods as a preservative. Erythorbate is not vitamin C as specified in D.01.003 (1) (e) of the FDR. It is an inactive form that does not have the same physiological effect. However, it may show up as vitamin C in lab analysis if the lab is not making this distinction. CFIA labs can make this distinction when necessary, depending on the product in question. Vitamin C from erythorbate should not be declared in the Nutrition Facts table (NFT).

Thiamine

The amount of thiamine and its derivatives is based on the content of thiamine expressed in milligrams.

Riboflavin

The amount of riboflavin and its derivatives is based on the content of riboflavin expressed in milligrams.

Niacin

Although previously expressed in milligrams (mg), niacin is now determined in Niacin Equivalents (NE). The conversion formula is as follows:

NE = mg niacin and/or nicotinic acid + mg tryptophan ÷ 60

The content of tryptophan in a food can be estimated if the protein content of the food is known. Tryptophan constitutes 1.5 percent of egg protein, 1.3 percent of protein from milk, meat, poultry or fish, and 1.1 percent of the protein from mixed and other sources.

Calculation Example - % of the RDI of niacin in a mixed protein source

A 60 g serving of food contains 4.26 mg of niacin and 7.5 g of protein from a mixed source:

NE from niacin alone = 4.26 NE

  1. Calculate the amount of tryptophan (which is 1.1% of the protein)
    1.1% x 7.5 g protein = 0.082 g tryptophan = 82 mg
  2. Using the conversion formula above, divide mg of tryptophan by 60
    82 mg / 60 mg = 1.36 NE
  3. Add niacin equivalents from the niacin and the tryptophan
    4.26 NE + 1.36 NE = 5.62 NE
  4. Calculate the % of the Recommended Daily Intake of niacin (adults = 23 NE)
    (5.62 NE / 23 NE) x 100% = 24 % RDI
  5. Round the % of the Recommended Daily Intake as per the table to B.01.401 of the FDR to arrive at the % Daily Value for declaration in the Nutrition Facts table
    24 % RDI = 25 % Daily Value (rounded)

Vitamin B6

The amount of vitamin B6 is based on the content of pyridoxine, pyridoxal and pyridoxamine and their derivatives, calculated in milligram equivalents of pyridoxine and expressed as milligrams.

Folacin or Folate

The amount of folacin or folate is based on the content of folic acid (pteroylmonoglutamic acid) and related compounds exhibiting the biological activity of folic acid, calculated in microgram equivalents of folic acid and expressed in micrograms.

The terminology required to be used in the label declaration is "Folate" [item 14(h) of column 2 of the table to B.01.402, FDR].

Vitamin B12

The amount of vitamin B12 is based on the content of cyanocobalamin and related compounds exhibiting the biological activity of cyanocobalamin, calculated in microgram equivalents of cyanocobalamin and expressed in micrograms.

Pantothenic Acid or Pantothenate

The amount of pantothenic acid or pantothenate is based on the content of d-pantothenic acid and expressed in milligrams. Although pantothenate is also known by other names, e.g., vitamin B5, it must only be declared as "Pantothenate" or "Pantothenic Acid" [item 14(k) of the table to B.01.402, FDR].

Date modified: