Table 2.
Virtual nitrogen factors (VNFs) in various countries and region
| Food category | USA1 | Europe1,3,5 | Austria2 | Tanzania5,8* | Japan4** | Taiwan6* | Australia7* |
|---|---|---|---|---|---|---|---|
| Meat (Pork) | 4.4 | 4.4 | 3.6 | 3.3 | 6.7 | 8.6 | 5.5 |
| Meat (Chicken) | 3.2 | 3.2 | 2.5 | 0.8 | 6.0 | 9.3 | 4.0 |
| Meat (Beef) | 7.9 | 7.9 | 5.4 | 7.0 | 12.4 | 23.9 | 13.4 |
| Animal products (Milk) | 4.3 | 3.9 | 3.7 | 8.3 | 2.7 | 6.4 | 5.0 |
| Meat (Mutton) | 5.2 | 5.2 | 3.8 | 3.3 | 5.6 | 11.9 | 9.3 |
| Fish | 4.1 | 2.9 | N/A | 0.2 | 2.9 | 1.8 | 1.9 |
| Vegetables | 9.6 | 8.2 | 4.3 | 4.1 | 5.5 | 4.7 | 8.0 |
| Starchy roots | 1.5 | 1.1 | 2 | 1.8 | 4.9 | 8.5 | 4.9 |
| Legumes | 0.5 | 0.5 | 0.4 | 0.3 | 1.3 | 7.4 | 1.2 |
| Fruits | 9.6 | 8.2 | 4.3 | 4.1 | 5.5 | 12.4 | 9.4 |
| Cereals | 1.4 | 1.3 | 1.2 | 6.2 | 1.5 | 1.4 | 1.8 |