Most criticisms and doubts against veganism are unfounded, however concerns have been lingering and even gaining force as a consequence of uninformed dietary practices and the general prevalence of lack of information, which together with some troublesome food manufacturing industry developments have a potential to pose a risk of a dietary deficiency for vegans, irrespective of the fact that the dietary practice itself is in a superior position to provide all indispensable nutrients for the fulfilment of the human body’s nutrient and energy needs relative to any of the existing alternatives.
As a response to these concerns a nouveau dietary branch of veganism authentic macrobiotic veganism has emerged, which has undertaken a comprehensive scientific evaluation of the available plant-origin nourishment around the world, identifying those nourishment sources, which can be considered undeniably beneficial for human health. That is, authentic veganism limits it nourishment intake to those nourishment plants that are characterised by the absent of antinutritional influences for human health.
In order to provide the best possible information and essentials for vegans around the world and to enable them to follow and implement their dietary practice in the easiest, healthiest and the most natural manner possible, Authentic Vegan has decided to make comparable daily value calculated information available for plant-origin nourishment around the world.
The Authentic Vegan Nutritional Tables published contain daily value recommendations for dietarily essential micro- and macronutrients in general as well as for nourishment source specific comparable dietary information in particular, while also providing calculations for relevant food group averages. In total, the Authentic Vegan Nutritional Tables consist of 27 scientifically calculated essential dietetic information displaying tables, each of which contain two to three panels, thus making each table either two or three pages in length. In total, these Authentic Vegan Nutritional Tables provide comparable daily value calculated dietary information for over 200 plant-origin nourishment items.
The daily value calculations are made based on the standard recommendations by the United States’ Food and Drug Administration for a 2,000 calorie diet, while the dietary reference intake table information has been formulated based on the Food and Nutrition Board of the Institute of Medicine, National Academy of Sciences estimates, which for example provide information concerning recommended daily allowance (RDA), adequate intake (AI) as well as tolerable upper limit (TUL) approximations for selected nutrients of essence for healthy individuals by gender.
With the aid of the Authentic Vegan Nutritional Tables, vegans have a possibility of being fully informed about the dietary content of their staple nourishment ingredients in the most systematic, comprehensive and reliable manner, enabling vegans to be adequately informed about the nutritional quality and content of their nourishment when planning and implementing their diets.
At this time, following dietary reference intake information panels and group-wise organised nutritional tables displaying comparable daily value calculated information for all essential nutrients have been made available for purchase via the Authentic Vegan website:
Table 1 Dietary Reference Intakes (3 pages) (Recommended daily allowance (RDA), adequate intake (AI), tolerable upper limit (TUL), acceptable macronutrients distribution range (AMDR)
Table 2 Berries (3 pages) (8 different berries, USDA and FINELI data comparison for all berry types, group averages for both data series)
Table 3 Northern Cereal Grains (3 pages) (5 different cereals, 4 varieties of wheat, group average)
Table 4 Southern Cereal Grains (3 pages) (3 different cereals, 3 varieties of maize, 4 varieties of rice, group average)
Table 5 Common Commercial and Orchard Fruits (3 pages) (7 different species, 2 varieties of grapes, 5 varieties of pears, group average)
Table 6 Citrus Fruits (3 pages) (7 different species, 3 varieties of grapefruit, dietary information for lemon and orange peel available though dietarily excluded, group average)
Table 7 Tropical Fruits (2 pages) (7 different species, 2 varieties of kiwifruit, group average)
Table 8 Melons (3 pages) (4 different species, USDA and FINELI comparison for cantaloupe and watermelon, group average)
Table 9 Fresh Herbs (3 pages) (8 different herbs, group average)
Table 10 Dried Herbs (2 pages) (4 different herbs, group average)
Table 11 Spices (3 pages) (7 different spices, group average)
Table 12 Spice Seeds (3 pages) (7 different spice seeds, group average)
Table 13 Spice Peppers (2 pages) (4 different spice peppers, group average)
Table 14 Fresh Beans and Peas (3 pages) (5 different fresh beans, 3 types of peas, group average for both)
Table 15 Beans and Lentils (3 pages) (6 different beans, 2 different lentils, group averages for both)
Table 16 Beans (3 pages) (12 different beans, group average)
Table 17 Nuts and Seeds (3 pages) (4 different nuts, 4 different seeds, group averages for both)
Table 18 Cresses, Sprouts and Greens (3 pages) (2 different cresses, 2 different sprouts, 3 different greens, joint group average for cresses and sprouts, group average for greens)
Table 19 Cabbages (3 pages) (9 different species, dietary information for parts of broccoli)
Table 20 Cucumbers and Tomatoes (3 pages) (4 different tomatoes, 2 series for cucumber)
Table 21 Lettuces, Spinaches and Leaf Vegetables (3 pages) (5 different lettuces, 3 different spinaches, 2 different leaf vegetables, separate group averages for lettuces and spinaches)
Table 22 Onions (3 pages) (7 different onions, group average)
Table 23 Peppers (3 pages) (3 different bell peppers, 3 different chili peppers, 2 different wax peppers, group averages for regular and spice peppers)
Table 24 Stalk Vegetables (3 pages) (5 different stalk vegetables, group average)
Table 25 Courgettes, Gourds and Squashes (3 pages) (5 different winter squashes, 5 different summer squashes, averages for both types and for the group)
Table 26 Root Vegetables (3 pages) (9 different root vegetables, 3 varieties of potatoes, group average)
Table 27 Asian Vegetables (3 pages) (8 different species, 3 different Asian cabbages)
[contact-form][contact-field label=’Name’ type=’name’ required=’1’/][contact-field label=’Email’ type=’email’ required=’1’/][contact-field label=’Website’ type=’url’/][contact-field label=’Comment’ type=’textarea’ required=’1’/][/contact-form]