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Summary

Description
English: Food sources of calcium1, cholesterol2, choline3, copper4, dietary fiber5, energy6, fat7, folate (also known as folacin, folic acid, and vitamin B9)8, iron9, magnesium10, manganese11, pantothenic acid (also known as pantothenate and vitamin B5)12, phosphorus13, potassium14, protein15, riboflavin (also known as vitamin B2)16, saturated fat17, selenium18, sodium19, sugars20, thiamin (also known as vitamin B1 and aneurin)21, vitamin A22, vitamin B6 (pyridoxine and related compounds)23, vitamin B12 (also known as cobalamin)24, vitamin C (also known as L-ascorbic acid)25, vitamin D (also known as calciferol)26, vitamin E27, vitamin K28, zinc29, and foods containing the highest overall nutritional quality (nutritional value)30.

Suggested citation:

  1.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl; Zand, Eskandar. A new method for calculating calcium content and determining appropriate calcium levels in foods. Food Analytical Methods 2022;15:16–25. DOI: 10.1007/s12161-021-02084-3
  2.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating cholesterol and saturated fat contents and determining appropriate cholesterol levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4131337
  3.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating choline content and determining appropriate choline levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4132554
  4.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl; Zand, Eskandar. A new method for calculating copper content and determining appropriate copper levels in foods. Revista Chilena de Nutrición 2021;48:862–873. DOI: 10.4067/S0717-75182021000600862
  5.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating dietary fiber content and determining appropriate dietary fiber levels in foods. Acta Medica Iranica 2023;61:26–35. DOI: 10.18502/acta.v61i1.12123
  6.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating energy content and determining appropriate energy levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4132581
  7.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating fat content and determining appropriate fat levels in foods. Iranian Journal of Public Health 2023;52:1038–1047. DOI: 10.18502/ijph.v52i5.12722
  8.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating folate content and determining appropriate folate levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133391
  9.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating iron content and determining appropriate iron levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133393
  10.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating magnesium content and determining appropriate magnesium levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133396
  11.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating manganese content and determining appropriate manganese levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133411
  12.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating pantothenic acid content and determining appropriate pantothenic acid levels in foods. SSRN 2022.DOI: 10.2139/ssrn.4133416
  13.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating phosphorus content and determining appropriate phosphorus levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133515
  14.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating potassium content and determining appropriate potassium levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133519
  15.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating protein content and determining appropriate protein levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133566
  16.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating riboflavin content and determining appropriate riboflavin levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133567
  17.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating saturated fat content and determining appropriate saturated fat levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133571
  18.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating selenium content and determining appropriate selenium levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133572
  19.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating sodium content and determining appropriate sodium levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133574
  20.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating sugars content and determining appropriate sugars levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133577
  21.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating thiamin content and determining appropriate thiamin levels in foods. Journal of Food Composition and Analysis 2021;104:104188. DOI: 10.1016/j.jfca.2021.104188
  22.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating vitamin A content and determining appropriate vitamin A levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133645
  23.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating vitamin B6 content and determining appropriate vitamin B6 levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133646
  24.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating vitamin B12 content and determining appropriate vitamin B12 levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133649
  25.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating vitamin C content and determining appropriate vitamin C levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133651
  26.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating vitamin D content and determining appropriate vitamin D levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133658
  27.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating vitamin E content and determining appropriate vitamin E levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133669
  28.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating vitamin K content and determining appropriate vitamin K levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133660
  29.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating zinc content and determining appropriate zinc levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133664
  30.   Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. Critical vulnerabilities of food selections based on nutrient content claims and reference amounts of food and creating a reliable procedure. Food Production, Processing and Nutrition 2024;6:43. DOI: 10.1186/s43014-023-00219-z
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