This comprehensive document provides detailed information on 47 nutrients in over 400 commonly consumed Tanzanian foods and local dishes. Created by a collaborative effort of the Muhimbili University of Health and Allied Sciences, the Tanzania Food and Nutrition Centre, and the Harvard School of Public Health, these food composition tables will be useful to scientists seeking to better understand and analyze Tanzanians’ dietary intake, as well as to nutrition practitioners and food manufacturers seeking to develop healthier recipes and foods. The names of all the foods and dishes have been translated into Kiswahili, French, and Portuguese, to facilitate their wider distribution in sub-Saharan countries.
Download the Tanzania Food Composition Tables (PDF, Acrobat reader required) updated December 2009
Download Spreadsheets for Individual Food Groups (Excel files) updated December 2009
- Cereals: , , ,
- Fruits and vegetables: , , ,
- Legumes: , , ,
- Local broths: , , ,
- Meat, poultry, fish, and milk: , , ,
- Miscellaneous foods: , , ,
- Oils and fats: , , ,
- Roots, tubers, and banana: , , ,
Download(Excel file) updated December 2009
The aim of the Harvard School of Public Health Nutrition Source is to provide timely information on diet and nutrition for clinicians, allied health professionals, and the public. The contents of this Web site are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this Web site. The information does not mention brand names, nor does it endorse any particular products.