Publications
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Biodiversidade Brasileira: sabores e aromas
Brazilian Biodiversity: flavors and flavors.
Recipe book with 335 recipes using 64 nutrient rich underutilized plant species from all over Brazil.
Portuguese 2019 by R.A.C. Santiago and L. Coradin -
Kenyan Food Recipes 2018
This is a recipe book of common mixed dishes with nutrient values - As prepared by communities.
2019 by the Government of Kenya and FAO -
Kenya Food Composition Tables 2018
This publication holds food composition tables from Kenya including the priority species for BFN Kenya
2019 by the Government of Kenya and FAO -
FAO/INFOODS Food Composition Database for Biodiversity Version 2.0 – BioFoodComp2.0
The database holds 6411 food entries from 11 food groups and 451 components, providing reliable information on the variance of nutrient composition within varieties of the same species. The database includes nutritional values for wild and underutilized foods as well as for foods below species level.
by Charrondiere, R.U. et al. -
FAO/INFOODS Guidelines - Guidelines for Checking Food Composition Data prior to the publication of a User / Table Database - Version 1.0
This Manual comprehensively outlines internal checks that need to be carried out on the food composition data and documentation prior their publication in the INFOODS user table and database
by Charrondiere, R.U. et al. -
A Food Composition Table for Central and Eastern Uganda
A compilation of food composition data for foods commonly consumed in Central and Eastern Uganda. Also contains a set of standard recipes for commonly consumed composite dishes in the region
by Hotz C. et al. HarvestPlus, Washington DC -
West Africa Food Composition Table
by Stadlmayr, B. et al.
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Fontes Brasileiras de Carotenóides. Tabela Brasileira de Composição de Carotenóides em Alimentos
The publication lists carotenoid-rich foods native to Brazil and includes wild and cultivated fruits and vegetables, as well as processed foods. This composition table has proven a valuable resource for farmers, nutritionists, epidemiologists, food science and technology workers and health practitioners to select the most carotenoid-rich varieties.
by Rodriguez-Amaya D.B. et al. -
Expert Consultation on Nutrition Indicators for Biodiversity - Food Composition
by INFOODS, Bioversity International and FAO