![]() Other examples include the FCT by Moreiras et al. In Spain, the database of food composition, developed by the Spanish Food Composition Database (BEDCA network) in cooperation with the Spanish Agency for Consumer Affairs, Food Safety and Nutrition (AECOSAN), was built upon the European standards developed by EuroFIR and the LanguaL™ food description system, all of which aimed at harmonizing FCDB across Europe. At present, most countries have developed and published their own FCT or FCBD, and a comprehensive inventory can be found at FAO’s INFOODS International Network webpage ( ). There are other databases such as the widely used US Department of Agriculture (USDA) FCDB. Nowadays, several FCDBs from different institutions and research centers are available at an international level, the EuroFIR project (European Food Information Resource Network of Excellence) highly contributed by establishing a European database platform that uses standardized criteria for compiling and managing food composition data. ![]() Conclusion: The current non-alcoholic beverage market is a dynamic, growing, and highly innovative one, allowing consumers to choose according to their preferences, needs, or level of physical activity at any moment of the day.įood Composition Tables (FCTs) and Databases (FCDB) are essential tools to help nutritionists and dieticians in designing and assessing diets, through the knowledge of the composition and nutritional value of foods. Results: The database included 211 beverages classified in 7 groups with energy/carbohydrate content per 100 mL ranging from 0–55 kcal/0–13 g for soft drinks 2–60 kcal/0–14.5 g for energy drinks 24–31 kcal/5.8–7.5 g for sports drinks 1–32 kcal/0–7.3 g for drinks containing mineral salts in their composition 14–69 kcal/2.6–17 g for fruit juice, nectar, and grape musts 43–78 kcal/6.1–14.4 g for vegetable drinks and 33–88 kcal/3.6–14 g for dairy drinks. Materials and Methods: The nutrition facts declared on the labels of non-alcoholic beverages by manufacturers in Spain were compiled and studied. ![]() It’s seriously a win-win.The aim of this study was to draw an updated map of the nutrition facts in the different categories of non-alcoholic beverages in the Spanish market based on the information declared on the labels of these products we expect this first step to justify the need for the coordination and harmonization of food composition tables in Spain so that there will be an updated database available to produce realistic scientific nutrient intake estimates in accordance with the actual market scenario. Each can contains natural botanicals like ginger, thyme, and hibiscus that blend together to create a yummy mocktail taste sans chemicals or fake flavoring. They’re not just water with a hint of flavor. But my favorite flavor of Moment, the sparkling lychee mint, has 0 sugar and is just 15 calories, and the rest of the flavors are similar in that they don’t taste too sweet.īut the real reason I keep reaching for these is the flavors. When I taste a drink that has too much sugar, I can literally feel it ache on my teeth (I know, I’m a freak). My problem with most sparkling waters or canned mocktails is that they tend to be loaded with sugar and calories. Some studies also suggest that they can help increase athletic performance, lower the risk of heart disease, and help you sleep better. They’re perfect for when those times when you need a little push -you know, like when you get a surprise one-hour Zoom meeting invite an hour before you’re supposed to log off of work. They are known to boost energy (sans caffeine) and help regulate cortisol levels to decrease stress. Adaptogens come from herbs, roots, and other plant substances (like mushrooms) and have been used for thousands of years. ![]()
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