Addition of gluten values to a food and nutrient database

Medicine & Life Sciences

• Glutens 89%
• Nutrients 60%
• Food 49%
• Databases 42%
• Secale 24%
• Hordeum 23%
• Triticum 19%
• Plant Oils 7%
• Nutritive Value 7%
• Gluten-Free Diet 7%
• Celiac Disease 6%
• Vegetables 5%
• Fruit 5%
• Hypersensitivity 4%
• Eating 4%
• Proteins 4%
• Research Personnel 3%
• Diet 3%
• Health 2%

Agriculture & Biology

• nutrient databanks 100%
• gluten 74%
• chemical derivatives 16%
• rye 16%
• wheat protein 13%
• barley 12%
• nutrition 12%
• crossbreds 9%
• gluten-free foods 8%
• celiac disease 7%
• diet 5%
• vegetable oil 5%
• hypersensitivity 5%
• chemical analysis 5%
• food intake 4%
• researchers 4%
• ingredients 4%
• vegetables 4%
• wheat 3%
• fruits 3%