Table 1. Number of food items in each step in the development of a total sugar database.

Food groupsa	Stepsb							Total
	1	2	3	4	5	6	7
Cereals and potatoes	190	4	15	11	1	0	5	226
Sugars and jams	30	0	0	0	6	0	0	36
Pulses and nuts	98	1	6	14	3	1	6	129
Fruits and vegetablesc	288	74	74	115	7	12	34	604
Protein rich animal foodsd	69	573	15	3	68	42	17	787
Confectionaries	132	0	20	5	6	0	0	163
Fruit and vegetable juices	14	0	2	2	1	0	0	19
Sugar-sweetened beveragese	7	0	23	0	2	0	0	32
Seasonings	34	14	23	7	35	15	4	132
Other foodsf	18	46	10	9	6	3	2	94
Total	880	712	188	166	135	73	68	2,222

^aFood groups were defined based on the culinary usage and the similarity of nutrient profiles of the foods, mainly according to the Standard Tables of Food composition in Japan (STFCJ)- 2015²² and the 2016 Addendum.⁴⁴

^bStep 1: assign values available in STFCJ^22,43; step 2: assign 0 g per 100 g of food to foods with <1 g available carbohydrates (calculated as subtracting dietary fiber content (g per 100 g of food) from carbohydrate) per 100 g; step 3: assign analytical values reported in the literature; step 4: use values of similar foods available in STFCJ²²; step 5: estimated based on recipes or ingredients; step 6: use values from food composition databases in other countries (the United States,⁴⁵ the United Kingdom,⁴⁷ and Australia⁴⁸); step 7: assign 0 g per 100 g of food.

^cIncluding mushrooms and seaweeds.

^dConsisting of fish, meats, eggs, milk (except for milk beverages), and dairy products.

^eConsisting of soda, sports drinks, fruit drinks, milk beverages, and pre-sweetened tea and coffee.

^fConsisting of fat and oil, alcoholic beverages (added during cooking or processing), unsweetened tea and coffee, and ready-made curry and stew.