The Icelandic database on the chemical content of food (ÍSGEM) The database contains information on the chemical content of food on the Icelandic market.
Part of the data in the database is published here on Matís' website. Previously, the price of nutrient tablets have been published as printed manuals and as pdf documents on Matís' website.
- Available information on 45 ingredients in about 1200 foods is published. The substances include protein, fat, carbohydrates, water, vitamins, minerals and four undesirable substances; mercury, lead, cadmium and arsenic.
- There is one tablet for each food type.
- All tablets show contents in 100 grams of edible parts.
- Values in the ÍSGEM database describe the composition of the samples that were chemically analyzed. If the composition was evaluated by calculation, the results only apply to the relevant recipe and assumptions. The chemical content of most foods varies and therefore values in ÍSGEM may not apply to all samples of the food in question.
- You can find more information about the data here on the left side of the page.
It is recommended that people familiarize themselves with the instructions below on how to use the data.
Instructions for use
Information about the data in ÍSGEM
Here you can find information about the data that can be found in ÍSGEM. By clicking on the appropriate link you can get detailed information.
Each tablet is made up of one food type and each ingredient gets one line in the table. Information is recorded on content, minimum and maximum values, number of measurements and source. Quality coefficients and timing of measurements will be added later. More information on these items is below.
Data are published for main substances, fat-soluble vitamins, water-soluble vitamins, minerals, trace minerals and heavy metals.
Further definitions of energy values and substances in food can be found here.
The source numbers are very important, but they make it possible to find out where the data is taken from. In the bibliography you can find the sources that have been used. The source numbers are also used to show when calculations are based.