Table 1 Overview of the average daily content of the dietary components in the New Nordic Diet (NND) in relation to the average daily content in the Danish population (energy-adjusted intake (per 10 MJ) of all persons aged 4–75 years
Dietary component | Average content in the NND (g/day) | Content in the ADD (g/day) | Average content in the Danish population (g/day) |
|---|---|---|---|
Ingredients, g/10 MJ | |||
Fruit | >300 (250–350) | 150-250 | 240 |
Vegetables | >400 (350–450) | 150-210 | 181 |
Including | |||
- berries | (50–100) | 2-6 | 5 |
- cabbages | >29 (25–35) | <=10 | 9 |
- root vegetables | >150 | 25-35 | 38 |
- legumes | >30 | <=1 | 7 |
Fresh herbs | As much as possible (> = 1) | < 1 | |
Potatoes | >140 (140–160) | 90-110 | 106 |
Plants and mushrooms from the wild countryside | 5 (3–7) | 0 | <1 |
Whole grains | >75 | 25-45 | 36 |
Nuts | >30 | <=1 | 1 |
Fish and shellfish | >43 (40–50) | 15-25 | 22 |
Seaweed | 5 (3–7) | 0 | <1 |
Free-range livestock | 85-100 (90–110) | 130-150 | 143 |
Including | |||
- game | >4 (2–6) | 0 | <1 |
Macronutrients etc. | |||
Protein (E%) | 18 (15–23) | 10-20 | 15 |
Total carbohydrate (incl. fibres), E% | 52 (48–56) | 45-50 | 50 |
Added sugar (E%) | <10 | > = 12 | |
Total fat (E%) | 30 (25–35) | 33-37 | 35 |
Saturated fat (E%) | <10 | 10-20 | 15 |
Nordic produce (%) | > = 95 | <=50 | |
Organic (%) | > = 50 | <=10 |