Confused about the terminology?  Read more to find out what it all means.

Nutritional Glossary K-Z

Low cholesterol

Less than or equal to 20mg per 100g of cholesterol in conjunction with low saturated fatty acids (ii) 1.5g per 100g for solid food.

Low in sugar

Must have less than 5.0g of sugar per 100g.

No added sugar

a) contains no added sugars, honey, malt or malt extracts. 
b) if the food naturally contains sugars, the claim states that the food contains naturally occurring sugars; and
c) the claim is presented so that all elements of the claim are in the one place.

Preservatives

To be able to claim no preservatives; no preservatives are to be present within the finished product.

Omega-3 fatty acids

A type of fatty acid found in fish and marine oils which provide the health benefits of reduced risk of cardiovascular disease and improved mental and visual function.

Salmonella

Salmonella is a Gram-negative bacterium, occurring in many animals, especially poultry and swine. In the environment, salmonella can be found in water, soil, insects, factory and kitchen surfaces, animal fecal matter, and raw meats, poultry (including eggs) and seafood.

Acute symptoms of the illness caused by the Salmonella species include nausea, vomiting, diarrhea, abdominal cramps, headache and fever.

Saturated fat

Saturated fats are those in which all carbons contain a hydrogen, and therefore, no double bonds exist. In general, fats that contain a majority of saturated fatty acids are solid at room temperature, although some solid vegetable shortenings are up to 75 percent unsaturated. Some common fatty acids in foods include palmitic, stearic and myristic acids. Saturated fatty acids are more stable than unsaturated fatty acids because of their chemical structure. Stability is important to prevent rancidity and off flavours and odours.

Serves of vegetables

1 serve of vegetables equals 75g or ½ cup of cooked vegetables.

Sulphites >10PPM

Preservatives commonly used in wine and other food products. Some people have an allergic reaction to sulphites.

Trans fats

Trans fats are unsaturated fatty acids formed when vegetable oils are processed and made more solid or into a more stable liquid. This processing is called hydrogenation. Trans fats also occur naturally in low amounts in some foods.

Partially hydrogenated vegetable oils were developed in part to help displace highly saturated animal and vegetable fats used in frying, baking and spreads. However, trans fats, like saturated fats, raise blood LDL cholesterol levels (the so-called "bad" cholesterol). High consumption of trans fats may also reduce the HDL or "good" cholesterol levels.