The ISGEM database contains data on the composition of foods on the Icelandic market. The data are  now published on the Matis website but earlier publications include printed food composition tables and pdf files.

• On the Matis website you can now find available data on 45 components in about 900 foods. The components include protein, fat, carbohydrates, water, vitamins, minerals, trace elements and the contaminants mercury, lead, cadmium and arsenic.
• One table is published for each food.
• All food composition values are given per 100 g edible part of the food.
• The values are representative for samples analysed or the recipe that was used for calculation. The composition of most foods is variable, therefore the values published  might not be representative for a particular food under investigation.  

English and Icelandic food names are given and a scientific name when appropriate. Calculated energy and energy distribution is reported. The following information is presented for each component when available: Unit, content, variation, number of samples, data quality (confidence code, CC), year of analysis and data source.

Energy
Energy is calculated from the quantity of protein, fat and available carbohydrates, dietary fiber and alcohol. For details see information to the left on energy and components.  

Content
Content represents the selected value that is considered the best representative value. This can be an average, a single calculated value etc.

Variation
Information on minimum and maximum are always reported if available.

Data quality
Data quality is evaluated according to rules from the EuroFIR project. A confidence code (CC-EuroFIR) is reported, it results from quality assessment according to a rating system procedure. Confidence code is reported as A, B or C, where A is of highest quality.  

Year of analysis
The time of analysis is reported.

Data source
A list of references is available to the left. The reference numbers refer to reports, articles, food composition tables and calculation / imputation methods. Reference numbers 1000-1099 give information on different calculation and imputation methods. Data from Icelandic projects have reference numbers 1100-1599 and Icelandic food industry data have reference numbers 1600-1699. Foreign data have reference numbers 1800-1999.