DNA TEST - ATHLETIC SENSOR -English Version by DNA Medic

Athletic Sensor Dr. Muster Musterfrau DEMO_DNAMEDIC

COVER LETTER

Dear Ms. Dr. Muster Musterfrau, Your sample for the analysis arrived on 01/06/2014 in the laboratory and was evaluated according to the highest laboratory quality standards (ISO 15189 and ISO 17025). The results were evaluated by two independent geneticists and molecular biologists and personally approved by me, the laboratory manager. After obtaining the results, your personal report was compiled. I would like to send this to you in the format of your choice. I would like to thank you for your trust and I hope that you are satisfied with our service. If you have any problems or complaints, please do not hesitate to contact us. This is the only way we can continuously improve our services. I hope the analysis meets your expectations. Kind regards,

Dr. Daniel Wallerstorfer, B.Sc. Laboratory director

Athletic Sensor

Personal analysis results for:

Dr. Muster Musterfrau | Date of birth: 01/01/1985 Order number:

DEMO_DNAMEDIC

This report contains personal genetic data and is to be treated confidentially.

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Table of contents GENERAL INFORMATION How genes influence our health

The 5 factors for ideal performance Factor 1) Structure of the muscle cells

Factor 2) Optimal nutrition

Factor 3) Optimal micronutrients

Factor 4) Optimal calorie distribution

Factor 5) Optimal body weight

125

GENERAL INFORMATION Technical details

134

References

137

GENETICS

How genes influence our health The human body consists of about 50 trillion individual cells. Most of these cells have a nucleus which contains 46 chromosomes. A chromosome consists of a very closely wound thread, the DNA "double helix." Chromosome

Cells Body (50 trillion cells)

DNA double helix

Lactose gene (LCT)

A = healthy G = risk

DNA, the genetic code, is the blueprint of the human body. This genetic code consists of approximately 3.1 billion molecules, which are each represented by a letter. About 1% of this code makes up the genes. Each gene is an instruction for the body, usually with a single function. For example, some genes tell the body how to generate the iris. Differences in these genes produce different eye colors. Every function of the body is controlled by one or more genes, including the way we process food and medicine.

Thrombosis gene (FV)

Our genes are not completely error-free. The genes of each person are changed slightly by environmental effects. Most of these changes have no effect. A small number have a harmful effect. An even tinier number can produce a beneficial effect. Parents pass these changes, including defects, to their children. Thus most of our genetic defects are inherited from our parents. In addition, our genes developed to help us live in the primitive world, and some of the traits in our genes can interact with our modern environment to create negative effects on our world. For example, the genetic predisposition to build up fat quickly and lose it slowly is beneficial for people who go through times when food is scarce: they will have a better chance of surviving because their bodies use fat efficiently. However, in the modern world, this trait is harmful because it programs the body to gain weight quickly and lose weight slowly. Genes

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increase our risk of heart attacks, trigger asthma and allergies, cause lactose intolerance, and many other disorders. Genetic traits can affect our health. While some genetic defects always cause disease, most genetic traits just increase our risk of getting a disease. For example, a person may have genes that increase their risk for diabetes. However, not everyone at risk for diabetes actually develops the disease. Furthermore, even people with a high risk of diabetes can lower their risk with the right diet and exercise plan. Other genetic traits only cause illness when they are triggered by a specific environmental feature. For example, lactose intolerance is a genetic condition that causes a person who drinks milk to become ill. However, a lactose-intolerant person who never drinks milk will not have any symptoms. Thanks to the latest technologies, it is now possible to test specific genes to determine if you have genetic traits that are linked to various diseases. Based on the results of the analysis, we can develop a prevention program that significantly reduces your personal disease risk and helps you stay healthy. A healthy lifestyle will decrease your risk of many diseases whether or not you have specific information about your genetic traits. However, DNA Plus provides you with additional information that may point out other changes to your lifestyle that are not part of standard medical advice. There are many examples, but one of the traits we test for is a gene that impairs your bodyâ&#x20AC;&#x2122;s ability to absorb iron. If you have this trait, we will recommend that you take iron supplements beyond the general recommendations so that your body absorbs all the iron you need. Experts estimate that every person carries about 2,000 genetic defects, which may affect their health, and, in some cases, cause illnesses. A variety of factors can cause changes in our genes (also called mutations). In a few cases, these mutations can benefit us. However, the vast majority either have no effect or have a negative impact on our health. The best-known cause of mutations, as depicted in the media and Hollywood, is radioactivity. Radioactive rays and particles actually impact the DNA in our cells and physically alter our genes. In the movies, these changes or mutations often lead to the creation of monsters like Godzilla, or characters with supernatural powers, as in X-Men. In reality, they mostly go unnoticed or cause deadly diseases, such as cancer, or congenital abnormality for newborns. Mutations are also caused by substances such as carbon, which can be ingested from burnt food. Carbon enters the cells and damages our genes, which can lead to colon cancer, among other form of cancer. UV radiation from the sun can also damage our genes and cause diseases such as skin cancer. External influences can affect individual genes and disrupt their function, but the majority of our defective genes are inherited from our parents. Each embryo receives half of its genes from the father and half of its genes from the mother, resulting in a new human being with some of the characteristics of each parent. The genetic defects are unfortunately passed together with these genes; for example, a genetic defect that causes heart attack may pass from the father to the child and further to the grandchild and so on, leading to passing the same disease to each generation. Whether the genetic defect is passed, however, is determined randomly, and it may be that some of the grandchildren carry the defective gene and others do not. Each person is the unique product of generations of accumulation and combination of different genetic traits. Some of those traits have negative effects on our health. With the latest technology, it is now finally possible to examine one's genes and determine his personal

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health risks and strengths. In many cases, taking advantage of this knowledge, and following some precautionary measures, the diseases may even be prevented. This is the next step in preventive medicine and a new generation of health care.

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The 5 factors for ideal performance

Structure of the muscle cells

Optimal nutrition

4 5

Optimal micronutrients

Optimal caloric distribution

Optimal body weight

COMPETITIVE SPORT

How genes influence the athletic performance Genes are the blueprint of our bodies and are therefore of essential importance, especially if one drives the body to its performance limits. Even slight differences in the ability to detoxify certain pollutants or to consume certain nutrients can make a big difference in sport competitions. For this reason, it is important to control every aspect that influences the athletic performance, and to best optimize it. The aim of this program is to individually optimize each relevant factor, taking into account the genetic predispositions, and ultimately to achieve the optimal athletic performance. The program consists of the following factors:

Factor 1) Structure of the muscle cells Certain genetic variations control the structure of your body, and therefore have a significant impact on the strength and endurance of your muscle cells. Because of these genes, some genetic types are ideally suited to respond quickly and generate high forces (large and thick cells), whereas other genetic types have muscle cells which are weaker and slower, but because they have an improved blood circulation are optimally suited for endurance sports. Scientific studies have shown that an athlete has a 5x higher chance of qualifying for Olympic / World Cup League in a sport suitable for his genes, than in any other sport. Genetic analysis thus allows identifying your genetic talent for strength or for endurance sports, and you can define your athletic orientation accordingly.

Factor 2) Optimal nutrition Your genes also control how your body absorbs certain nutrients and converts them in order to remain healthy. There are differences in the absorption of calcium, in how the body responds to certain food ingredients or how it performs the detoxification from performance impairing pollutants, and what micronutrients are needed in order to keep the joints healthy. Through an analysis of more than 52 genes, it is possible to identify the metabolic deficiencies that may have an influence on health and on athletic performance, and to neutralize these influences.

Factor 3) Optimal micronutrients The body needs calcium for maintaining normal bone mass. Selenium, vitamin C and E help to protect the body against oxidative stress, and vitamin B6 helps to normalize the metabolism of homocysteine. All these positive effects of vitamins are widely known, and there are many products that promise this protection for the body. These preparations are always created under the "one size fits all" principle, and offered in the same dosage. This was until now the only way, since the actual individual nutrient requirements could not be measured. Today, we know that some genes increase the requirement of calcium which is

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necessary for maintaining normal bone mass. For certain people, our scientists recommend a higher dose of calcium. Many free radicals are released by the high metabolic stress, especially in competitive sports, and can damage the tissues and cells in a destructive chain reaction. Certain antioxidants (vitamins and minerals) stop this chain reaction and are therefore advisable in higher doses for competitive athletes. Due to the modern advances in human genetics, it is possible to compile a personalized micronutrient formula that helps to neutralize genetic weaknesses and to cover the increased need for antioxidants (by competitive sports).

Factor 4) Optimal calorie distribution Typical foods contain three different macronutrients from which the body gains most of the energy. These are carbohydrates, fat and proteins. Some of these nutrients can be converted into energy by the body faster than others, and therefore fundamentally different sports require different caloric distributions, for optimal performance. As part of this program, your diet is adjusted to fit your body and your sport, in relation to the calories distribution.

Factor 5) Optimal body weight The optimal body weight is not only necessary for optimal health, but it also represents an important factor for athletic performance. Firstly, excess body weight is an unnecessary burden, which one must carry around; on the other hand, it leads to the classification in the unfavorable weight classes in competition. As such, there are several reasons to maintain the body weight in the optimal range, for competitive sports. Since 80% of the excess weight is due to genetic traits, i.e., it is dependent on the genes, valuable information for effective weight loss strategy can be obtained from a genetic analysis.

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The 5 factors for ideal performance

Structure of the muscle cells

Optimal nutrition

4 5

Optimal micronutrients

Optimal caloric distribution

Optimal body weight

COMPETITIVE SPORT

Athletics gene 1 (ACTN3 SNP rs181573) Human muscle fibers can be classified into two categories. Firstly, there are the so-called "slowtwitch" (red) muscle fibers, which are well supplied with blood, and therefore are optimally supplied with oxygen. As such, they fatigue slower, which has a positive effect on persistent activity. These muscle fibers are, however, slow, and do not generate high forces, presenting a disadvantage for fast and powerful movements. The second type are the "fast-twitch" (white) muscle fibers, which are less supplied with blood, and therefore get tired more quickly, but they also react faster and generate higher forces. This property makes these fibers powerful with fast powerful movements. The ACTN3 gene is active only in fast-twitch (white) muscle fibers, and plays an important role in their function. However, this gene is frequently inactive due to a gene mutation, which reduces the function of white muscle fibers, and thus the power with fast movements. However, the red muscle fibers increase the stamina of the muscles. Because each individual has two genes of this type, the following gene combinations are possible: ➤ ENDURANCE - Both genes are INACTIVE and produce no ACTN3 protein (24% of population) ➤ POWER - One of the genes is ACTIVE and produces ACTN3 protein (44% of population) ➤ POWER - Both genes are ACTIVE and produce ACTN3 protein (31% of population)

Genetic risks and traits SYMBOL

rs NCBI

POLYMORPH.

GENOTYPE

ACTN3

rs1815739

C>T

C/C

Legend: rsNCBI = database number of genetic variation, Polymorphism = type of genetic change, Genotype = the genetic laboratory result

Your result The genetic programming of your muscle fibers ENDURANCE (24% of the population)

POWER (44% of the population)

POWER (31% of the population)

▲ Both of your genes are active and hence create large and strong muscle fibers that are able to produce strong forces and react quickly. On the downside, they tend to tire more quickly. The muscle protein alpha actinin 3 is being produced in large quantities.

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COMPETITIVE SPORT

Athletics gene 2 (ACE SNP rs4646994) The human enzyme, "Angiotensin Converting Enzyme", also called ACE, plays an important role in the regulation of the blood pressure. Production of this enzyme is controlled by the ACE gene (Sports gene 2) which occurs in two forms. On the one hand there is the endurance sports variant of the ACE gene, which has a positive effect on endurance of the muscles, commonly found in elite marathon runners. The second form is the power form of the ACE gene, which makes the muscles more suitable for power and sprint sports. Because each individual has two genes of this type, the following gene combinations are possible: ➤ ENDURANCE - Both genes are the endurance variants (25% of population) ➤ ENDURANCE - One gene is the endurance variant, the other is the power variant (50% of population) ➤ POWER - Both genes are the power variants (25% of population)

Genetic risks and traits SYMBOL

rs NCBI

POLYMORPH.

GENOTYPE

ACE

rs4646994

Ins>Del

Del/Del

Legend: rsNCBI = database number of genetic variation, Polymorphism = type of genetic change, Genotype = the genetic laboratory result

Your result The genetic predisposition ENDURANCE (25% of the population)

ENDURANCE (50% of the population)

POWER (25% of the population)

▲ Both of your genes are of the power oriented type. This genetic profile is best suited for speed and power oriented sports and represents a certain handicap for endurance exercise.

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COMPETITIVE SPORT

Suppary of the genetic predisposition If both genes are present, a general genetic predisposition to a particular mix of endurance and strength training, which can vary greatly from person to person, occurs. This knowledge can influence the individual training program, depending on the type of sport performed. The following conclusion can be drawn, considering both the performance-relevant genes:

Your result Your summarized genetic type ENDURANCE

MIXED TYPE

POWER

â&#x2013;˛ Due to your genetic profile you have a significant advantage against most other athletes in power and speed oriented execise. Try to use this information against other competitors if possible.

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The 5 factors for ideal performance

Structure of the muscle cells

Optimal nutrition

4 5

Optimal micronutrients

Optimal caloric distribution

Optimal body weight

RESULT

Your Result You have chosen a genetic testing package to analyse your genes for traits that make certain foods unusually healthy or unhealthy for you. The genetic analysis results show the following:

CARDIOVASCULAR SYSTEM Cardiovascular Disease SYMBOL

rs NCBI

POLYMORPH.

GENOTYPE

RESPOND

PROTECT.

RISK

CHD13

rs8055236

G>T

T/G

RISK

CHDS8

rs1333049

G>C

G/G

APOA5

rs662799

-1131T>C

A/A

PON1

rs662

Q192R

A/A

PON1

rs854560

L55M

T/T

APOB

rs5742904

R3500Q

A/G

RISK

SREBF2

rs2228314

Gly595Ala

G/G

RISK

NOS3

Ins/Del Int. 4

Ins/Ins

NOS3

rs2070744

-786 T/C

C/C

RISK

NOS3

rs1799983

Glu298Asp

G/G

APOA1

rs670

-75G > A

A/G

RESPOND

RISK

MTRR

rs1801394

Ile22Met

G/A

RISK

MMP3

rs3025058

5A/6A

T/T

RISK

GJA4

rs1764391

Pro319Ser

C/C

RISK

ITGB3

rs5918

Leu33Pro

T/T

RESPOND

CETP

rs708272

Taq1(B1>B2)

C/C

RISK

MTHFR

rs1801133

C>T

T/T

RESPOND

RISK

APOE

rs429358

T>C

T/T

RESPOND

PROTECT.

APOE

rs7412

C>C

T/T

RESPOND

PROTECT.

ApoE type

combination

E2/E3/E4

E2/E2

RESPOND

PROTECT.

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METABOLISM Detoxification SYMBOL

rs NCBI

POLYMORPH.

GENOTYPE

RESPOND

PROTECT.

RISK

CYP1A1

rs4646903

T>C

T/T

CYP1B1

rs1056836

C>G

C/C

GSTM1

Zero allele

T=Zero allele

C/C

GSTT1

Zero allele

del=Zero allele

A/A

GSTP1

rs1695

A>G

A/A

SOD2

rs4880

Val16Ala

C/C

RESPOND

PROTECT.

GPX

rs1050450

C>T

C/C

PROTECT.

NQO1

rs1800566

C>T

C/C

RESPOND

COMT

rs4680

G>A

A/A

RISK

CYP1A2

rs762551

C/A Pos. -163

A/A

PROTECT.

Diabetes Type 2 SYMBOL

rs NCBI

POLYMORPH.

GENOTYPE

RESPOND

PROTECT.

RISK

TCF7L2

rs7903146

VS3C>T

C/T

1.65

RESPOND

RISK

HIGD1C

rs12304921

A>G

G/A

2.5

RISK

HHEX

rs1111875

A>G

A/A

IL6

rs1800795

G/C Pos. -174

G/G

1.51

RESPOND

RISK

IL10

rs1800872

C/A Pos. -592

C/C

PPARG

rs1801282

Pro12Ala

G/G

FTO

rs9939609

A/T

T/T

KCNJ11

rs5219

C>T

C/C

NOS1AP

rs10494366

T>G

T/G

RESPOND

RISK

Alzheimer's disease SYMBOL

rs NCBI

POLYMORPH.

GENOTYPE

RESPOND

PROTECT.

RISK

APOE

rs429358

T>C

T/T

RESPOND

RISK

APOE

rs7412

C>C

T/T

RISK

ApoE type

combination

E2/E3/E4

E2/E2

0.7

RESPOND

PROTECT.

Haemochromatosis (iron overload) SYMBOL

rs NCBI

POLYMORPH.

GENOTYPE

RESPOND

PROTECT.

RISK

HFE

rs1799945

H63D

C/G

RISK

HFE

rs1800730

S65C

A/T

HFE

rs1800562

C282Y

G/G

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MOBILITY Osteoporosis SYMBOL

rs NCBI

POLYMORPH.

GENOTYPE

RESPOND

PROTECT.

RISK

Col1A1

rs1800012

G/T Pos. 1546 (S/s)

G/G

RESPOND

VDR

rs1544410

G/A IVS7 Pos.+283

G/G

0.61

RESPOND

PROTECT.

ESR1

rs2234693

-397T>C

C/C

RESPOND

PROTECT.

LCT

rs4988235

T>C

T/T

Inflammatory joint diseases SYMBOL

rs NCBI

POLYMORPH.

GENOTYPE

RESPOND

PROTECT.

RISK

TNFa

rs1800629

A>G

G/G

RESPOND

RISK

IL1a

rs1800587

C>T

C/C

RISK

DIGESTION Gluten intolerance SYMBOL

rs NCBI

POLYMORPH.

GENOTYPE

RESPOND

PROTECT.

RISK

HLA DQ2.5

rs2187668

HLA DQ2.5

G/G

PROTECT.

HLA DQ8

rs7454108

HLA DQ8

T/T

PROTECT.

Lactose intolerance SYMBOL

rs NCBI

POLYMORPH.

GENOTYPE

RESPOND

PROTECT.

RISK

LCT

rs4988235

T>C

T/T

OPHTHALMOLOGY Macular degeneration SYMBOL

rs NCBI

POLYMORPH.

GENOTYPE

RESPOND

PROTECT.

RISK

HTRA1

rs12304921

G>A

G/G

CFH

rs1061170

Y402H, T>C

T/T

LOC387715

rs10490924

G>T

G/G

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GENETICS

Nutrigenetics: How a gene analysis can provide dietary recommendations The genetic polymorphisms analysed influence how your body responds to certain nutrients and food ingredients and affects which substances your body can properly metabolize. As your diet plays a decisive role for your health, we can evaluate your gene analysis and provide a suitable nutritional plan that will reduce your genetic weaknesses. This area of medicine â&#x20AC;&#x201C; called nutrigenetics â&#x20AC;&#x201C; seeks to determine how adjusting our diet according to genetic data influences our health. If a particular weakness is identified, your nutritional plan is adjusted to exclude all dietary ingredients that are unhealthy for you in favor of healthy substances. By analysing over 50 genetic variations, we have compiled a great deal of information about your hereditary strengths and weaknesses. When deciding whether a certain food or food ingredient is healthy for your consumption, we always take into consideration the bigger picture. For instance, if one nutrient is beneficial for one disease but harmful for another, the risk of both diseases must be weighed in the decision. When the data from all relevant gene analyses is factored in, we are able to evaluate your individual disease risks and determine whether a food is healthy or unhealthy for you.

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Cardiovascular disease • Analysis of more than 18 genetic variations • Identify the predisposition to high cholesterol (HDL and LDL), homocysteine and triglyceride levels • Is Omega-3 beneficial for cholesterol? • Identify the predisposition to sudden cardiac death (long QT interval)

CARDIOVASCULAR SYSTEM

Cardiovascular Disease Cholesterol and triglycerides are vital fats our body uses to produce cell membranes, store energy, absorb fat-soluble vitamins and produce hormones. These fats are so essential that our body even produces cholesterol itself. This cholesterol is then transported and made available for cell growth all over the body via the bloodstream. In this manner, our body produces about 70% of the cholesterol it needs itself. The other 30% comes from what we eat. The amount of cholesterol in your bloodstream goes up after every meal. To control this, your body has strict regulatory processes that maintain your blood cholesterol at normal levels. If there is too much cholesterol in your bloodstream, your body transports HDL to your liver, which filters it from your blood, lowering your cholesterol level. However, the liver will release LDL cholesterol into your bloodstream, which increases your cholesterol level. High cholesterol levels may cause arteriosclerosis, and so a low cholesterol level helps you stay healthy. Because of this, HDL cholesterol--the kind transported to the liver--is called "good" cholesterol, whereas LDL cholesterol--which the liver emits into the bloodstream--is called "bad" cholesterol.

That is why it is important for your health to maintain a high HDL and a low LDL cholesterol level. A number of genes are responsible for regulating cholesterol and triglyceride levels or for increasing the risk of cardiovascular disease. If you carry an adverse trait in one or more of these genes, you should pay special attention to your fat intake and metabolism. Since diet is the most significant influence on your body's lipid metabolism, it is important to follow a diet tailored to your genes.

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Arrhythmia Long QT syndrome is a life-threatening disease that can lead to sudden cardiac death in people with otherwise perfect health. The heartbeat is triggered by a recurring electrical pulse, which propagates through the heart. The time to initiate a heartbeat up to the point at which the cells are ready for the next heartbeat, is called the QT interval. If this interval is particularly long, it increases the risk of symptoms such as paroxysmal tachycardia, arrhythmia, vertigo or loss of consciousness. In severe cases, such episodes end in cardiac arrest due to ventricular fibrillation. However, most people with this condition have no symptoms until a lifethreatening condition develops. The symptoms usually occur during physical exertion or stressful situations. A resting ECG (a measurement of the heart rate in the resting state) and a gene analysis help to better identify the risk.

genetic analysis, you can find out if you are in a risk group and take the necessary precautions. Serious consequences such as sudden death can usually be prevented.

A long QT interval is usually not noticeable: more than half of the patients with long QT syndrome experience no symptoms. When symptoms do occur, they are caused by potentially life-threatening heart rhythm disorders that are signs of serious disease. Palpitations may be sustained (more than 30 seconds) or intermittent, and sometimes remain unnoticed depending on the following: the duration and pulse rate, body position and the general constitution, dizziness, loss of consciousness or even cardiac arrest. Thus, they may lead to sudden cardiac death. Since tachycardia occurs suddenly and usually during exercise or in stressful situations, the symptoms are often unexpected, and observed because they affect our general state of well-being. People with this genetic risk should take steps to minimize symptoms. The steps include medical heart rate monitoring in highrisk situations such as cardiovascular disease, diabetes, morbid obesity, age over 55 years, extreme physical activity, and taking certain medications. If a prolonged QT interval is diagnosed in these situations, medical treatment may be necessary. Thanks to

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CARDIOVASCULAR SYSTEM

Relevant genes for cardiovascular disease The scientific community has linked several genes and polymorphisms to a risk of various cardiovascular diseases. An analysis of these polymorphisms allows us to determine your genetic risk for these diseases as well as some other genetic traits linked to this disease.

Cardiovascular sensor (cardiovascular disease) SYMBOL

rs NCBI

POLYMORPH.

GENOTYPE

RESPOND

PROTECT.

RISK

CHD13

rs8055236

G>T

T/G

RISK

CHDS8

rs1333049

G>C

G/G

APOA5

rs662799

-1131T>C

A/A

PON1

rs662

Q192R

A/A

PON1

rs854560

L55M

T/T

APOB

rs5742904

R3500Q

A/G

RISK

SREBF2

rs2228314

Gly595Ala

G/G

RISK

NOS3

Ins/Del Int. 4

Ins/Del Intron 4

Ins/Ins

NOS3

rs2070744

-786 T/C

C/C

RISK

NOS3

rs1799983

Glu298Asp

G/G

APOA1

rs670

-75G > A

A/G

RESPOND

RISK

MTRR

rs1801394

Ile22Met

G/A

RISK

MMP3

rs3025058

5A/6A

T/T

RISK

GJA4

rs1764391

Pro319Ser

C/C

RISK

ITGB3

rs5918

Leu33Pro

T/T

RESPOND

CETP

rs708272

Taq1(B1>B2)

C/C

RISK

MTHFR

rs1801133

C>T

T/T

RESPOND

RISK

APOE

rs429358

T>C

T/T

APOE

rs7412

T>C

T/T

ApoE type

combination

E2/E3/E4

E2/E2

RESPOND

NOS1AP

rs16847548

T>C

T/T

NOS1AP

rs12567209

G>A

G/G

NOS1AP

rs10494366

T>G

T/G

RESPOND

RISK

LEGEND: rsNCBI = description of investigated genetic variation, polymorphism = form of genetic variation, ODDS RATIO = X-times risk of disease triggered by polymorphism, genotype = personal analysis result, RESPONDER = your body is particularly sensitive because of your genetic traits, PROTECTIVE = your genetic traits give you some protection against the disease, RISK = this genetic variation increases your risk of disease.

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Summary of effects This analysis examines numerous genes that contribute to risks for several different cardiovascular conditions. Many of these risk variations are common, and almost everyone has some genes that increase the risk of cardiovascular disease. If you have an unusually small number of genes that increase risk, your genes may actually reduce your risk of developing cardiovascular disease. Here you can see a summary of the influence your genetic variations have on your health and body: ➤ Compared to the average person, you have a 3.6 -times higher risk of coronary heart disease ➤ You have a high predisposition for high LDL cholesterol levels ➤ You have a slight predisposition for high triglyceride levels ➤ Vitamin B2 lowers your homocysteine levels ➤ Omega-3 fatty acids improve your cholesterol levels ➤ Aspirin can be effective in preventing thrombosis in risk situations ➤ Predisposition for slightly lowered HDL cholesterol values Your risk of coronary heart disease, atherosclerosis and heart attack PROTECTION

AVERAGE RISK

INCREASED

▲ Your LDL cholesterol levels are likely to be

The effect of omega-3 on HDL cholesterol

NORMAL

IMPROVEMENT

INCREASED

▲

DETERIORATION

▲

Your HDL cholesterol levels are likely to be NORMAL

LOW

Your triglyceride levels are likely to be NORMAL INCREASED

▲

Your homocysteine levels are likely to be NORMAL INCREASED

Effect of vitamin B2 on homocysteine REDUCTION

Effect of aspirin on thrombosis (blood clots) PROTECTION NO EFFECT

▲

Risk of sudden cardiac death (QT) NORMAL INCREASED

▲

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Hypertension â&#x20AC;˘ Analysis of the three relevant genetic variations â&#x20AC;˘ Determination of genetic risk for high blood pressure

CARDIOVASCULAR SYSTEM

Hypertension Hypertension is a condition in which the blood pressure of the vascular system is chronically elevated. A chronic systolic blood pressure higher than 140 mmHg or a diastolic blood pressure greater than 90 mmHg (both measured after 10 minutes of sitting) are considered high blood pressure. This method of measurement is the current standard, because the blood pressure is often decreased after sitting down, and increased where physical activities are performed. This disease is very common and it is estimated that about 29% of the total population suffers from it. Blood pressure tends to increase with age. High blood pressure is particularly dangerous because it is not always noticeable. Some of the symptoms are morning headache, dizziness, nausea, nosebleeds, fatigue or insomnia. Most often, the disease progresses without symptoms, and it is only identified by the consequential damages, which is why it is also known as the "silent killer". Hypertension is a major risk factor in the development of atherosclerosis, or hardening of the arteries, especially if other risk factors such as severe obesity, diabetes, or elevated cholesterol or triglyceride levels occur. The resulting cardiovascular diseases, such as coronary heart disease (CHD), heart attack, heart failure, kidney failure, stroke, and vascular disease cause about 45% of deaths in men and 50% of deaths in women.

regulation of blood pressure. Each one can carry a trait that increases the risk of developing high blood pressure. A person who is aware of their personal risk can take preventative measures to lower blood pressure and also speak to a doctor about their risk factors and condition. These steps can usually prevent the severe and often fatal diseases that are caused by long-term high blood pressure.

Apart from the increased risk of atherosclerosis, a permanently high blood pressure also causes damage to the heart muscle. The muscles are thicker and stiffer, so that the heart cannot easily relax in diastole (relaxation phase) and draw in the blood. This leads to a poorer filling of the heart, and the appearance of the heart failure symptoms. If left untreated, high blood pressure can damage the retina, causing blindness, or damage the kidneys to such an extent that kidney function is seriously reduced. Today, treatments exist to lower high blood pressure disease and alleviate the side effects. These modern drugs increase life expectancy and also tremendously improve the quality of life. Several

genes

are

responsible

for

the

Page 22 of 139

CARDIOVASCULAR SYSTEM

Relevant genes for hypertension Three genetic variations have been identified that can significantly increase the risk of hypertension. Through an analysis of these three polymorphisms, the risk of developing hypertension can be determined, and reduced with specific preventive measures. The genetic analyses also helps in identifying the most effective therapy for lowering blood pressure. The following genes have an impact on your blood pressure:

Genetic risks and traits SYMBOL

rs NCBI

POLYMORPH.

GENOTYPE

RESPOND

PROTECT.

RISK

AGT

rs699

T>C

T/T

ADRB1

rs1801253

G>C

G/G

GNB3

rs5443

C>T

C/C

Summary of effects The analysed genes have an influence on your risk of high blood pressure, which can be also measured in the conventional way. Therefore, the benefit of this analysis is primarily to instantly determine the high blood pressure through regular examinations, and afterwards to properly treat it through lifestyle changes, and, if necessary, through the most effective therapy. Here you can see a summary of the impact your genetic variations have on your health and your body: â&#x17E;¤ You have no risk for elevated blood pressure. Your risk of hypertension NORMAL

INCREASED

â&#x2013;˛

Page 23 of 139

Detoxification • Genetic analysis of the ability to detoxify pollutants • Detoxification of heavy metals, pesticides, weed agents, chemicals, soot and smoke • Analysis of cells' oxidative stress • Micronutrient recommendation for filtering the heavy metals from the body • Analysis of 10 genetic variations which influence on the detoxification process • Effects of alcohol, coffee and addictive substances on your health

METABOLISM

Detoxification In our daily lives, we are increasingly exposed to toxic pollutants that enter our bodies. Our bodies produce enzymes that recognize and neutralize many toxins. Certain genes are responsible for the production of these enzymes. Some traits in those genes limit your body's ability to effectively neutralize toxic substances. This significantly increases your risk for a variety of conditions caused by toxins. Therefore, a complete analysis of health risks must include these detoxification genes. Genetic traits limiting detoxification are very common among the European population and the body's detoxification ability varies greatly from person to person. These genetic differences help to explain why a 90-year-old heavy smoker may be in great health while another individual develops cancer at the age of 35. Each person has an individual genetic profile and it follows that each person should employ individual preventative measures to maintain good health.

Since different genes are responsible for the detoxification of certain toxic substances, the toxic substances categories are listed individually and your gene analysis results are interpreted per category.

Page 25 of 139

METABOLISM

Phase 1 Detoxification from ashes and soot Polycyclic aromatic hydrocarbons (PAHs) are common atmospheric pollutants produced mainly by burning fossil fuels such as coal, natural gas and oil. These pollutants enter the body via a myriad of paths: in food and drinking water, through the lungs when fumes or smoke are inhaled, and even directly through the skin. Once in our bodies, they can cause many different types of cancer, including lung cancer, laryngeal cancer, stomach cancer, intestinal cancer and bladder cancer. There are a number of detoxification genes that regulate enzymes that bind and neutralize toxic substances in your body. Some genetic traits reduce your body's capacity to produce these enzymes, and exposure to toxic substances increases your individual risk of cancer many times over. It is therefore very important for persons with inefficient detoxification enzymes to learn about their elevated risk in order to minimize their exposure to toxic substances and remain healthy. Your gene analysis shows the following:

Genetic risks and traits SYMBOL

rs NCBI

POLYMORPH.

GENOTYPE

RESPOND

PROTECT.

RISK

CYP1A1

rs4646903

T>C

T/T

CYP1B1

rs1056836

C>G

C/C

Summary of effects ➤ Phase 1 Detoxification is not limited ➤ Detoxification from ashes, smoke and soot (grilled foods) is not limited Effectiveness of Phase 1 Detoxification

Detoxification from ashes, soot (food), smoke

EFFECTIVE

▲

INEFFECTIVE

▲

Page 26 of 139

INEFFECTIVE

METABOLISM

Phase 2 Detoxification from pesticides & heavy metals Detoxification genes 3 (GSTM1), 4 (GSTP1) and 5 (GSTT1) produce enzymes that bind and neutralize toxic substances often found in industrial solvents, herbicides, fungicides or insect repellent sprays, and also neutralize toxic heavy metals such as mercury, lead and cadmium. As long as they function efficiently, these genes ensure that these toxic substances effectively filtered out of your body. However, these genes can carry traits that prevent your body from adequately detoxifying. These traits significantly increase the risk of many different types of cancer and chronic fatigue syndrome.

Genetic risks and traits SYMBOL

rs NCBI

POLYMORPH.

GENOTYPE

RESPOND

PROTECT.

RISK

GSTM1

Zero allele

T=Zero allele

C/C

GSTT1

Zero allele

del=Zero allele

A/A

GSTP1

rs1695

A>G

A/A

Summary of effects ➤ Phase 2 Detoxification from pesticides, chemicals and heavy metals is not limited ➤ Your need for calcium, selenium, and zinc is average Effectiveness of Phase 2 Detoxification

Detoxification from heavy metals

EFFECTIVE

INEFFECTIVE

▲

Detoxification from pesticides, chemicals, fungicides, herbicides and insect repellent sprays EFFECTIVE

INEFFECTIVE

▲

Page 27 of 139

INEFFECTIVE

METABOLISM

Substances and risks We are all exposed to substances in our environment that affect us differently depending on our genes. Moderate consumption of alcohol poses no problem for most people, while others have a significantly elevated risk of alcohol dependence due to individual genetic variations. Illegal drugs also have different effects on our bodies. For instance, adolescents who smoke cannabis before the age of 16 have â&#x20AC;&#x201C; in combination with a specific genetic variation â&#x20AC;&#x201C; a 10-times higher risk of later developing schizophrenia. Your gene analysis shows the following:

Genetic risks and traits SYMBOL

rs NCBI

POLYMORPH.

GENOTYPE

RESPOND

PROTECT.

RISK

COMT

rs4680

G>A

A/A

RISK

CYP1A2

rs762551

C/A Pos. -163

A/A

PROTECT.

Page 28 of 139

Summary of effects ➤ You have a significantly elevated risk of alcoholism ➤ 2+ cups of coffee per day could delay the development of breast cancer by approximately 7 years ➤ Your body breaks down caffeine at a normale rate

Your risk of alcohol dependence NORMAL

INCREASED ▲

How quickly is caffeine broken down? NORMAL

SLOW

The effect of coffee on breast cancer FUTURE NO EFFECT OCCURRENCE

▲ Your risk of schizophrenia (use of cannabis during adolescence) NORMAL INCREASED

▲

Page 29 of 139

Diabetes Mellitus Type 2 • Genetic evaluation of diabetes risk • Analysis of over 8 genes with influence on diabetes • Assessment of the time (sooner or later) for insulin substitution requirements • Effectiveness determination of metformin, glibenclamid, tolbutamide and glimepiride

Vorsorge Früherkennung Behandlung

METABOLISM

Diabetes Type 2 Diabetes is a common metabolic disease in which the body loses the ability to properly regulate blood sugar. The ability to regulate blood sugar declines somewhat with age, and almost one in ten people in the industrialized world suffers from diabetes. Sugar is the primary fuel for our cells. It is transported through the blood along with oxygen and other nutrients. High levels of blood sugar damage cells, and low levels prevent them from functioning properly. Therefore, the body has a mechanism that precisely regulates blood sugar levels and keeps it in the right range. When you consume a large amount of sugar, that sugar enters the bloodstream. After a certain point, the body begins to filter the sugar from the blood and stores it. If you go without eating for a long time, your body releases sugar from the reserve into the bloodstream. In this way, the blood sugar level remains constant and ensures that all cells are supplied with just the right amount of fuel. As we grow older, this regulatory process gradually becomes less exact. Certain risk factors, including lack of exercise, obesity, and certain genetic traits, accelerate this gradual decline in precision. In some people, blood sugar rises to levels that trigger a variety of physical ailments, some of which can be life-threatening. In this case, the condition is called diabetes type 2 and requires medical treatment. Diabetes is often accompanied by a great number of other ailments. High blood pressure, blood lipid disorders, neuropathy, blood vessel damage, kidney disease and even blindness are all common effects of untreated diabetes. In order to prevent these secondary conditions, a person with diabetes must maintain consistent and regular control of their blood sugar levels. A physician is usually able to perform a fasting blood glucose test or a

glucose tolerance test to diagnose diabetes. In these tests, the patient drinks a large amount of sugary liquid and the doctor then measures the blood glucose levels, which show how effectively the body regulates blood sugar. The treatment plan for diabetes depends on the level of blood sugar. In most cases, diet and exercise will keep diabetes in check. Sometimes oral medication will be prescribed, and in rare cases injections of insulin will become necessary. Diabetes type 2 is a lifestyle disease that is especially prevalent in developed countries, where large quantities of many kinds of food are available. Obesity is the most important risk factor for diabetes. Certain genetic traits that play a role in regulating blood sugar also increase the risk of diabetes in some individuals. By analysing relevant genes, your personal genetic risk of developing diabetes can be determined. Individuals with a high risk of diabetes can then follow specific preventative programs that will reduce their risk of developing the disease.

Page 31 of 139

METABOLISM

Genes associated with diabetes type 2 So far, scientists have identified several genetic traits that can increase the risk of developing type 2 diabetes. An analysis of all relevant traits allows us to determine your risk of diabetes as well as some other genetic traits linked to this disease. The following genes influence blood sugar regulation and are associated with the risk of diabetes type 2.

Genetic risks and traits SYMBOL

rs NCBI

POLYMORPH.

GENOTYPE

RESPOND

PROTECT.

RISK

TCF7L2

rs7903146

VS3C>T

C/T

1.65

RESPOND

RISK

HIGD1C

rs12304921

A>G

G/A

2.5

RISK

HHEX

rs1111875

A>G

A/A

IL6

rs1800795

G/C Pos. -174

G/G

1.51

RESPOND

RISK

IL10

rs1800872

C/A Pos. -592

C/C

PPARG

rs1801282

Pro12Ala

G/G

FTO

rs9939609

A/T

T/T

KCNJ11

rs5219

C>T

C/C

NOS1AP

rs10494366

T>G

T/G

RESPOND

RISK

Page 32 of 139

Summary of effects Several risk genes were analysed for the development of type 2 diabetes in this analysis, and many of the genetic traits that increase the risk of diabetes are fairly common. Thus, almost every person is affected by some level of genetic risk. You may carry more traits that increase your risk than an average person and have a higher risk of developing diabetes. It is also possible that you may carry fewer genes that increase the risk of diabetes, so you have a lower risk of developing diabetes. Here, you can see a summary of the influence that genetic variations have on your health and your body: ➤ Compared to the optimal genetic profile, you have 1.1 -times higher risk of type 2 diabetes ➤ Metformin is more likely to prevent you from developing diabetes type 2 ➤ The drug glibenclamide is only moderately effective as a blood sugar reducer, but can be adequately metabolized by your body. ➤ The drug tolbutamide is an especially effective blood sugar reducer for you, and can be adequately metabolized by your body. ➤ If you develop type 2 diabetes, you are more likely to require insulin ➤ You have an elevated risk of gestational diabetes ➤ The drug glimepiride is especially effective as a blood sugar reducer, and can be adequately metabolized by your body. Your genetic risk of diabetes type 2 PROTECTION

AVERAGE RISK

INCREASED ▲

requiring insulin with DMT2 NORMAL

EARLIER ▲

Glibenclamide as a blood sugar reducer EFFECTIVE INEFFECTIVE ▲ Effectiveness of tolbutamide EFFECTIVE

INEFFECTIVE

Effectiveness of glimepiride EFFECTIVE

INEFFECTIVE

▲ Effectiveness of metformin for prevention NORMAL REDUCED ▲ Effectiveness of sulfonyluria EFFECTIVE

▲

INEFFECTIVE ▲

Page 33 of 139

Alzheimer's disease â&#x20AC;˘ Genetic evaluation of innate Alzheimer's risk â&#x20AC;˘ Analysis of the APOE-types for risk assessment

METABOLISM

Alzheimer's disease Alzheimer's disease (often simply called Alzheimer's) is a disease characterized by a progressive loss of certain brain cells. The cause of Alzheimer's is not fully understood. However, certain genetic traits have been clearly linked to a significantly increased risk of developing the disease. These traits cause abnormally folded proteins to accumulate in certain regions of the brain and allow for the development of large numbers of toxic molecules known as free radicals that damage brain cells. The damaged brain cells in affected regions of the brain slowly deteriorate. recognize close friends and family or even dayto-day objects. Irritability and aggression are common and as the disease progresses, the person becomes increasingly dependent on caregivers. Alzheimer's disease accounts for roughly 60 percent of the roughly 24 million diagnosed cases of dementia worldwide. The most common form affects individuals over the age of 65. Around 2% of 65-year-olds are affected whereas among 70-year-olds the figure rises to 3%. 6% of 75-year-olds and roughly 20% of 85-year-olds display symptoms of the disease.

Early signs of Alzheimer's can be detected as early as eight years before diagnosis. Examples of early symptoms include short term memory loss and difficulties with language as well as depression and apathy. The disease is often not recognized until the person develops noticeable learning disorders and short term memory loss increases while long term memory remains unaffected. In advanced stages, persons diagnosed with Alzheimer's completely lose even basic skills and abilities and eventually cease to

So far, the scientific community has not found a cure for Alzheimer's disease. However, there are a great number of preventative measures that can be effective for people with a genetic predisposition to Alzheimer's. Memory training, changes in lifestyle, an appropriate diet and controlling certain other conditions can all play an important role in preventing Alzheimer's. Measures such as these can delay the development of Alzheimer's for many years or even prevent it entirely. It is therefore especially important for persons who carry these genetic defects to learn about their risk and begin preventative measures as early as possible.

Page 35 of 139

METABOLISM

Genes associated with Alzheimer's disease A combination of two different polymorphisms plays a role in the development of Alzheimer's disease. There are combinations linked to a 15-times higher risk of Alzheimer's. Still other combinations are linked to a 30% reduction in the risk of Alzheimer's compared to the population average. Your gene analysis shows the following:

Genetic risks and traits SYMBOL

rs NCBI

POLYMORPH.

GENOTYPE

APOE

rs429358

T>C

T/T

APOE

rs7412

T>C

T/T

ApoE type

combination

E2/E3/E4

E2/E2

0.7

RESPOND

PROTECT.

RISK

RESPOND

PROTECT.

Summary of effects Here you can see a summary of the influence your genetic variations have on your health and body: ➤ Based on your genetic profile, you have a lower than average risk of Alzheimer's Your risk for Alzheimer's disease PROTECTION

AVERAGE RISK

INCREASED

▲ Required antioxidants NORMAL

INCREASED

▲

Page 36 of 139

Hemochromatosis â&#x20AC;˘ Genetic assessment of iron uptake capacity â&#x20AC;˘ Analysis of the three relevant genetic variations â&#x20AC;˘ Recognize elevated iron levels before the organs are damaged

METABOLISM

Haemochromatosis (iron overload) The hereditary condition hemochromatosis, also called iron storage disease, is among the most common inherited metabolic diseases. It is caused by defects in the genes that are responsible for regulating the absorption of iron from food. These defects impair the function of these genes and lead to excessive absorption of iron, which, over the years, is deposited in the organs such as liver, heart, pancreas, pituitary gland, and the joints, and damages them. In this case, accompanying diseases such as diabetes and liver cancer may appear. Hemochromatosis is an "autosomal recessive" which usually occurs only when a person has inherited a defective iron storage gene from both parents. People with only one defective gene have a somewhat increased risk of disease, but only 5-10% of people with one gene have elevated iron levels. The inherited form of hemochromatosis is very common in the northern European population. One in ten persons has a defective gene and is thus a carrier, while about one in 200 people has two defective genes and has a high risk of developing the iron storage disease. Some symptoms of iron storage disease, for example elevated liver function, are often misdiagnosed, which leads to a wrong treatment and to the worsening of the symptoms. Misdiagnoses are a common problem and, according to experts, 76% of cases are misdiagnosed. If left untreated, this disease can lead to early death, but it can be treated and even prevented by regular blood donations (4-6 times per year) or through phlebotomy therapy. Therefore, it is helpful to detect a genetic predisposition before symptoms appear. It may be possible to avoid symptoms with the help of preventive measures.

Page 38 of 139

METABOLISM

Genes associated with haemochromatosis Haemochromatosis is usually a recessive disease. This means that HFE genes from both parents must carry the same polymorphism in order for the disease to develop. In cases where only one gene exhibits a genetic variation affecting its function, the risk of elevated blood iron levels is present but the risk of developing the disease is very low. Your gene analysis shows the following:

Genetic risks and traits SYMBOL

rs NCBI

POLYMORPH.

GENOTYPE

RESPOND

PROTECT.

RISK

HFE

rs1799945

H63D

C/G

RISK

HFE

rs1800730

S65C

A/T

RISK

HFE

rs1800562

C282Y

G/G

Summary of effects Here you can see a summary of the influence your genetic variations have on your health: ➤ Your body absorbs a high proportion of the iron in your food ➤ Your have a significantly elevated risk of haemochromatosis Your risk of haemochromatosis NORMAL

INCREASED

▲

Page 39 of 139

Osteoporosis • Genetic assessment of innate osteoporosis risk • Analysis of more than 3 relevant genetic variations • Assessment of calcium absorption capacity • Effectiveness assessment of various therapies (bisphosphate, raloxifene, alendronate, hormones)

MOBILITY

Osteoporosis Osteoporosis is a disease that affects the bones. It causes bones to lose mass and strength, and makes them more fragile and easier to fracture. Even in normal development, bones become more likely fracture with age. Bones reach maximum strength at about the age of 30, and bone mass decreases moderately after that time. However, some genetic traits lead to reduced bone strength, which increases the risk of osteoporosis and bone fractures, especially of the hips, forearms and vertebra. This risk grows with age. time. As you age, this leads to increased bone loss and fractures. About 80% of osteoporosis cases occur in post-menopausal women, mainly because the body no longer produces the bone-protective hormone estrogen. The disease is very common: one in three women over the age of 50 is diagnosed with osteoporosis. As estrogen, the female sex hormone, plays a significant role for women in the formation of bone, women who have had lower estrogen levels throughout their life (e.g. due to a late start of menstruation or premature menopause) are particularly at risk.

Most fractures involve the hips, forearms and vertebrae. In normal development these bones grow throughout childhood and reach maximum strength at about age 30. After that time, bone mass gradually decreases, leading to somewhat more brittle bones. However, some traits in the genes that are responsible for bone formation can cause your bones to become unusually fragile over

The osteoporosis is a common disease for men over the age of 70. Although women are more often affected by osteoporosis, this disease affects both sexes, and its development is accelerated by certain risk factors such as poor diet and unhealthy lifestyle. Not only calcium, but also numerous other micronutrients (such as minerals, amino acids, and vitamins) are important in maintaining healthy bones. Bones have the capability to store calcium, but these reserves are depleted in the case of nutritional deficiencies, for providing the calcium needed for other important processes in the body. Vitamin D also plays an important role in the absorption of calcium from food. In the case of the elderly, the conversion to the active form of vitamin D is poor; in

Page 41 of 139

addition, the vitamin D intake from food is too low. As such the vitamin D deficiency is a largely spread problem, but one that can be easily solved. The incipient phases of the disease are sometimes not associated with any recognizable symptoms, and the diagnosis is made only when the first bone fractures occur. Previous to this point, the bone density is, however, compromised, and the bones may be fractured even in the case of low injuries or low effort, and can occur, for example, when bending or lifting a heavy bag. If the disease is diagnosed at a late stage, treatment is based on preventing falls and increasing bone density as much as possible. This is achieved through a diet rich in calcium and vitamin D, adequate exercise and by use of medication that promotes bone metabolism. The best defense against osteoporosis is, and will remain, prevention. The earlier the disease is diagnosed, the more quickly you can take action to stop bone deterioration. Preventing bone loss is always easier than recovering lost bone. That is exactly what makes this gene test so valuable for preventative health care: you learn what your personal risk of disease is and can often completely prevent the disease from developing and following a prevention program tailored to your individual needs.

Page 42 of 139

MOBILITY

Genes associated with osteoporosis So far, scientists have identified 4 genes with traits linked to an increased risk of osteoporosis. An analysis of all 4 traits allows us to determine your genetic risk for osteoporosis as well as some other genetic traits linked to this disease. The following genes affect the preservation of bone mass:

Genetic risks and traits SYMBOL

rs NCBI

POLYMORPH.

GENOTYPE

RESPOND

PROTECT.

RISK

Col1A1

rs1800012

G/T Pos. 1546 (S/s)

G/G

RESPOND

VDR

rs1544410

G/A IVS7 Pos.+283

G/G

0.61

RESPOND

PROTECT.

ESR1

rs2234693

-397T>C

C/C

RESPOND

PROTECT.

LCT

rs4988235

T>C

T/T

Page 43 of 139

Summary of effects Some genetic traits reduce your risk of osteoporosis, while others increase risk. Genetic traits that impair calcium uptake also affect bone mass. Here is a summary of the effects that the genetic variations have on your health and body: ➤ Your risk of osteoporosis is not elevated (OR = 1) ➤ Bisphosphate is especially effective for osteoporosis prevention ➤ You have a normal capacity for absorbing calcium Your risk for osteoporosis PROTECTION

AVERAGE RISK

INCREASED

▲

Effectiveness of bisphosphate therapy HIGH

REDUCED

▲ Your capacity to absorb calcium NORMAL

REDUCED

▲

Page 44 of 139

Rheumatoid arthritis â&#x20AC;˘ Genetic assessment of innate disease risk â&#x20AC;˘ Analysis of the two relevant genetic variations for arthritis and disc disease

MOBILITY

Inflammatory joint diseases An incorrectly programmed immune system can cause a number of joint diseases. Sometimes our immune system falsely identifies parts of joints as bacterial infections and attacks them by sending immune system cells into the joints where they cause inflammation. This process can lead to conditions such as arthritis or ankylosing spondylitis (AS), which in advanced stages causes the spine to fuse. This severe disease is estimated to affect 1.6 million people in Germany alone, many of whom are unaware of their condition because the initial symptoms are mild. Onset of rheumatoid arthritis can take place at an early age. The immune system of affected individuals attacks and destroys joint cartilage due to a (often genetically determined) programming error. In severe cases, the cartilage may be destroyed completely, causing the bones of the joint to rub against one another. This rubbing shortens the bones of the joint, causing them to slowly stop functioning. Patients mobility is increasingly impaired, their joints deform and fuse together. In severe cases, patients can expect increasing disablement and eventual invalidity. Rheumatoid arthritis cannot be cured, but the earlier it is diagnosed and treated, the better its progress can be delayed.

Page 46 of 139

MOBILITY

Genes associated with joint diseases The scientific community has linked several genes and polymorphisms to a risk of various cardiovascular diseases. An analysis of these polymorphisms allows us to determine your genetic risk for these diseases as well as some other genetic traits linked to this disease.

Genetic risks and traits SYMBOL

rs NCBI

POLYMORPH.

GENOTYPE

RESPOND

PROTECT.

RISK

TNF-α

rs1800629

A>G

G/G

IL1A

rs1800587

C>T

C/C

Summary of effects Here you can see a summary of the influence your genetic variations have on your health and body: ➤ Your risk of rheumatoid arthritis is lower than average ➤ You do not have an elevated risk of degenerative disc disease Your risk of rheumatoid arthritis NORMAL

INCREASED

▲

Your risk of degenerative disc disease NORMAL

INCREASED

▲

Page 47 of 139

Gluten intolerance • Classification as a "risk group" or "no-risk group" • Immediate detection of symptoms • Analysis of the HLA DQ 2.5 and DQ 8 gene variations, that influence the risk of disease

DIGESTION

Gluten intolerance Gluten intolerance, also known as celiac disease, is a widespread food intolerance that affects approximately 1 in 120 Europeans. While a person can develop gluten intolerance at any age, it is especially prevalent in two stages of life: when an infant is introduced to solid food, or between 30 and 40 years of age. Women are affected more frequently than men. Gluten is a protein found in many foods. In some people, gluten triggers an immune response in the intestine that attempts to fight gluten as if it were a bacterial infection. 95% of gluten intolerance cases are caused by a hereditary trait in two specific genes that are involved in regulating the immune system. The body's response to gluten usually leads to a chronic condition causes damage to the small intestine and a variety of other symptoms including diarrhea, loss of appetite and weight loss. If untreated, it can eventually cause malnutrition, fatigue, and occasional vomiting. For infants and toddlers, these can cause growth disorders. Because the symptoms of gluten intolerance are so varied, it is difficult to diagnose and can go unrecognized for many years. At the same time, some people believe that they are intolerant to gluten when they are actually suffering from other conditions. A genetic test will help you and your doctor understand whether you are gluten-intolerant. Gluten intolerance is often accompanied by other conditions, including type 1 diabetes, anemia, and osteoporosis. Other conditions, such as lactose intolerance, can develop. If a gluten-intolerant person continues to consume gluten over a period of years, it can cause serious damage to the intestine. In the worst case, untreated gluten intolerance can cause tumors in different parts of the body. The mortality rate for untreated gluten intolerance is 12%. This risk can generally be eliminated with proper treatment and

adjustment to the diet. Damage to intestinal villi prevents the body from absorbing essential nutrients, which can result in vitamin and mineral deficiency. For this reason, it is important that affected individuals adhere to a balanced, gluten-free diet and take necessary dietary supplements. There is currently no cure for gluten intolerance, and the treatment consists of a lifelong gluten-free diet. Proper treatment usually leads to the regeneration of the intestinal mucosa and the complete disappearance of symptoms. Affected individuals must familiarize themselves with the list of foods containing gluten, and also check ingredient lists on food packaging. In rare cases, when the affected person does not respond well to the diet, other medical treatment is possible. Even though gluten intolerance is fairly common, it is often misdiagnosed as a common digestive disorder because its symptoms are so variable. This gene test is a valuable tool for helping you to determine your risk for gluten intolerance. If you have elevated risk, you can adjust your diet accordingly to avoid further discomfort and prevent particularly harmful secondary conditions.

Page 49 of 139

DIGESTION

The genetics of gluten intolerance The development of gluten intolerance is largely dependent on the presence of certain polymorphisms. The analysis of these polymorphisms shows the following:

Genetic risks and traits SYMBOL

rs NCBI

POLYMORPH.

GENOTYPE

RESPOND

PROTECT.

RISK

HLA DQ2.5

rs2187668

HLA DQ2.5

G/G

PROTECT.

HLA DQ8

rs7454108

HLA DQ8

T/T

PROTECT.

Summary of effects Gluten intolerance only occurs in people who have specific genes. People who do not have the genetic trait associated with gluten intolerance have virtually no risk of developing it. However, many people with the gluten intolerance gene never actually develop the disease. Even if you are at risk for gluten intolerance, there is a good chance that you will never actually develop it. However, you should pay close attention to your body so you can recognize symptoms early and prevent damage by adopting the right diet. Here you can see a summary of the influence your genetic variations have on your health and body: ➤ Your genetic profile does not contain genes associated with gluten intolerance ➤ You do not have an elevated risk of gluten intolerance Risk of gluten intolerance VERY LOW

INCREASED

▲

Page 50 of 139

Lactose intolerance • Genetic analysis of the innate risk • Analysis of relevant genetic variations • Immediate detection of symptoms

DIGESTION

Lactose intolerance Lactose intolerance is the most common food intolerance among the European population: 1 out of 6 Europeans are affected. Before lactose can be absorbed into the bloodstream, it must first be broken down by lactase, an enzyme in the intestine. The intestine produces lactase in childhood, since newborns must be able to digest breast milk in order to survive. As the child's body prepares to digest other foods, the genes responsible for the production of lactase are gradually deactivated. bloating, cramps and diarrhea as well as a number of nonspecific complaints such as fatigue or skin problems. Most people in the world are lactose intolerant. However, genes that continued to produce lactase through childhood and adulthood spread through populations of ancient people who raised cattle. As a result, most adults from populations with a history of dairy farming have the ability to digest lactose. Today, 5 of of 6 Europeans can enjoy dairy products. Due to this figure, Europeans view lactose tolerance as the norm, whereas persons that cannot digest lactose are considered to suffer from a food intolerance. Thus, we list lactose intolerance as a disease.

As such, even babies who have the ability to digest lactose early on will gradually build up an intolerance to lactose. Eventually, the body is no longer able to digest lactose at all and consumption of lactose can precipitate a broad range of symptoms. Non-digested lactose is an excellent source of nutrients for intestinal bacteria, which seize the opportunity to multiply rapidly in our digestive tract. The lactose is broken down into different acids and fermentation produces various gases. This process results in diverse symptoms that vary in intensity from person to person. Symptoms include digestive problems such as abdominal

A lactose-free diet can prevent all symptoms of lactose intolerance. Individuals should familiarize themselves with foods that contain lactose. Unfortunately, lactose intolerance is often misdiagnosed for years as the severity of symptoms depends on the amount of lactose an individual consumes. As symptoms of lactose intolerance are often misinterpreted as general digestive discomfort, gene testing to determine lactose intolerance can help clear up any personal intolerance you may have and prevent further complications.

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DIGESTION

Genes associated with lactose intolerance More than 99% of cases of lactose intolerance are caused by a genetic variation of the gene LCT/MCM6. A person with two copies of this variation will most likely develop lactose intolerance in his or her lifetime. When symptoms will arise and how severe they will be depends on many other factors, including the environment. The analysis of associated polymorphisms shows the following:

Genetic risks and traits SYMBOL

rs NCBI

POLYMORPH.

GENOTYPE

RESPOND

PROTECT.

RISK

LCT

rs4988235

T>C

T/T

Summary of effects ➤ You do not have an elevated risk of lactose intolerance ➤ Your daily calcium uptake is average Your risk of lactose intolerance LOW ▲

Your capacity to absorb calcium VERY HIGH

NORMAL

REDUCED

▲

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Macular degeneration â&#x20AC;˘ Genetic analysis of macular degeneration risk â&#x20AC;˘ Analysis of the three relevant genetic variations â&#x20AC;˘ Micronutrient recommendation for prevention

OPHTHALMOLOGY

Macular degeneration Macular degeneration is a painless condition affecting the retina of the human eye. The condition usually begins to slowly affect individuals over 50 years of age and impairs the center of the visual field. The condition results in a disruptive spot in the center of the visual field, which can make reading and recognizing details (such as faces) difficult or even impossible without impairing peripheral vision. Macular degeneration is the most common cause of blindness in industrialized countries and roughly 30 million people worldwide are estimated to suffer from the condition. Men and women are equally affected. The layer of tissue sensitive to light in the human eye is known as the retina. The region of the retina where light is most heavily focused is called the macula. This is the point where your vision is at its highest resolution. Macular degeneration occurs when cells in the macula die with increasing age. It may also be aggravated by the formation of new blood vessels or by metabolic waste products that impair macular function. Certain environmental risk factors may accelerate these processes considerably and it is therefore advisable to minimize the effects of such risks as much as possible. These include smoking, heart disease and circulatory system conditions, high blood pressure, a poor diet and extreme exposure to light. Preventative measures focus mainly on minimizing such risk factors in order to delay or prevent development of the condition.

edges like window frames appear wavy. This effect can be easily detected and measured by use of a simple test. This is followed by a gradual loss in sharpness of vision, increased difficulty reading, impaired contrast sensitivity and difficulty discerning colors, and increased sensitivity to glare. In advanced stages, the center of the visual field is often only populated by gray shadows which themselves disappear as the condition worsens even further. As the condition affects only the macula, only the center of the visual field is affected. Macular degeneration does not cause total blindness because peripheral vision as well as color vision remain unaffected. Affected individuals thus retain mobility and orientation. Treatment options for advanced macular degeneration are limited and can usually only slow and not reverse the worsening of symptoms. For this reason, prevention and early detection of macular degeneration are of especial importance to facilitate timely treatment of the condition.

Macular degeneration advances slowly over a long period during which symptoms are initially barely noticeable but worsen gradually. Individuals affected usually first experience difficulty reading. Some letters just seem to disappear. Straight lines and

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OPHTHALMOLOGY

Genes associated with macular degeneration So far, the scientific community has identified 3 genes and polymorphisms linked to an increased risk of macular degeneration. By analysing all 3 polymorphisms, we are able to determine the resulting disease risk. The following genes affect the development of macular degeneration.

Genetic risks and traits SYMBOL

rs NCBI

POLYMORPH.

GENOTYPE

RESPOND

PROTECT.

RISK

HTRA1

rs11200638

G>A

G/G

CFH

rs1061170

Y402H, T>C

T/T

LOC387715

rs10490924

G>T

G/G

Summary of effects ➤ You do not have an elevated risk of macular degeneration ➤ Your requirement of antioxidants is average for your symptoms Your risk of macular degeneration NORMAL ▲

Required antioxidants INCREASED

NORMAL

INCREASED

▲

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INGREDIENTS

Food ingredients Different foods are composed of a great variety of ingredients. Some have positive effects on our health, while others affect our bodies adversely. Our genes and the resulting disease risks also influence the amount of different nutrients we need and the effect different substances have on our body. All of this influences our requirement of certain ingredients, and there is no universal nutritional plan that applies to everyone. Your gene analysis has enabled us to identify those food ingredients you should increase in your diet as well as those you are recommended to avoid. The following booklet lists each food ingredient and its compatibility with your genetic profile. Some foods contain both positive and negative ingredients so the quantity of a given ingredients is often importance. In order to simplify the diet planning process for you, we have included the DNA+Food Table, which evaluates over 1,100 foods according to your genes. Using a complex algorithm, it evaluates the major ingredients of each individual food as well as the typical portion size based on your genetic profile. The final result is compiled in the column "Healthy according to your genes" and ranges from six green smileys (especially healthy) to six red unhappy faces (especially unhealthy). Simply read through the list and choose as many foods as possible marked with the most green happy smileys, and as few foods as possible marked with red unhappy smileys. The more you adhere to these recommendations, the better your diet will compensate for your genetic weaknesses and reinforce your genetic strengths to maintain good health.

With over 40 genes, this nutritional program is one of the most extensive nutrigenetics programs in the world. In addition, genes do not change at all during the course of your life, which means it is never necessary to retest genes as doing so would only show the same results.

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Evaluation of individual ingredients according to your genetic profile Here you can see a list of all relevant ingredients as well as the recommendation uptake according to your genes. This section is intended for information purposes only and all information contained here is already included in the DNA+Food Table.

Total fat

Fat – which the body requires for the production of vital cell walls and other processes – is contained in a great number of foods. Consuming too much fat causes buildups in blood vessels and contributes to the development of a variety of conditions.

Effect of fatty foods on your body FAVOURABLE MEDIUM

UNFAVOURABLE ▲

Saturated fatty acids

Saturated fatty acids are known as "bad" fats and are unhealthy for everyone when consumed in larger amounts. But specific genetic variations can make a diet rich in saturated fatty acids particularly harmful.

Effect of saturated fatty acids on your body FAVOURABLE MEDIUM

UNFAVOURABLE

▲

Cholesterol

The body produces cholesterol on its own and draws additional amounts of the substance from our diet. A surplus of cholesterol can have a variety of negative effects on the body.

Effect of a diet rich in cholesterol on your body FAVOURABLE MEDIUM ▲

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UNFAVOURABLE

Total sugar

Sugar is the fuel our cells run on, but can be damaging to health in larger amounts. For this reason, we have genes that regulate our blood sugar.

Effect of sugar on your body FAVOURABLE MEDIUM

UNFAVOURABLE ▲

Glycaemic index

Not all carbohydrates are the same. Some types are absorbed by the blood slowly while others enter the bloodstream very quickly and need to be regulated by our genes.

Effect of high glycaemic index on your body FAVOURABLE MEDIUM

UNFAVOURABLE

▲

Sodium

Sodium is a component of table salt and can – depending on your individual genetic configuration – facilitate various diseases.

Effect of sodium/table salt on your body FAVOURABLE MEDIUM

UNFAVOURABLE ▲

Amino acids cysteine and methionine

Amino acids are the building blocks used to make proteins. But the presence of certain free amino acids such as cysteine and methionine in high concentrations can be harmful to health for persons with certain genetic configurations.

Effect of cysteine and methionine on your body FAVOURABLE MEDIUM

UNFAVOURABLE ▲

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Phosphorus

Phosphorus is an essential element. However, if present in high doses, it may facilitate the development of certain diseases in combination with certain genetic profiles.

Effect of phosphorous on your body FAVOURABLE MEDIUM

UNFAVOURABLE ▲

Arachidonic acid

Arachidonic acid is part of the body's secondary messenger system and can trigger negative reactions in some people. Persons with a genetic predisposition to inflammatory disease should avoid arachidonic acid.

Effect of arachidonic acid on your body FAVOURABLE MEDIUM

UNFAVOURABLE ▲

Alpha-Linolenic acid

Alpha-Linolenic acid (an omega-3 fatty acid) inhibits the production of harmful substances in the body and can be transformed into healthy messenger substances. Persons predisposed to inflammatory disease can benefit from a diet rich in linolenic acid. For some genetic types it can also lead to a deterioration of HDL cholesterol.

Effect of alpha-linolenic acid on your body FAVOURABLE MEDIUM

UNFAVOURABLE

▲

EPA

Eicosapentaenoic acid (EPA) is an omega-3 unsaturated fatty acid and has a broad range of positive effects in the body. Therefore, a diet rich in EPA is strongly advised.

Effect of eicosapentaenoic acid (EPA) on your body FAVOURABLE MEDIUM UNFAVOURABLE ▲

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Alcohol

Excessive consumption of alcohol affects our health negatively and should be avoided at all costs in combination with certain genetic variations.

Effect of alcohol on your body FAVOURABLE MEDIUM

UNFAVOURABLE ▲

Coffee

Coffee contains a great number of antioxidants that help protect our bodies against harmful free radicals. However, caffeine, which is contained in coffee, can negatively affect our health. Therefore, depending on your genetic profile, coffee may be good or bad for your health.

Effect of coffee on your body: FAVOURABLE MEDIUM

UNFAVOURABLE

▲

Purines

Purine – also known as uric acid – is a by-product of protein metabolism that can be stored in the form of uric acid crystals in various tissues, where it may cause great damage. Persons with certain genetic variations are advised to avoid diets especially rich in purine.

Effect of purines on your body FAVOURABLE MEDIUM ▲

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UNFAVOURABLE

The 5 factors for ideal performance

Structure of the muscle cells

Optimal nutrition

4 5

Optimal micronutrients

Optimal caloric distribution

Optimal body weight

NUTRIGENETICS

Individual micronutrient mix Each of us has a unique genetic profile and different requirements for vitamins and minerals. Our diet contains nutrients that are essential for life, and others that prevent illness. Diet is one of the most significant influences on our health. By altering your diet, you can reduce your risk of some diseases and improve your health. Your genetic analysis results reveal your body's specific needs, making it possible to calculate your personal daily requirement of essential vitamins and minerals, which are then combined in a dietary supplement personalized to your individual needs. For this reason, people with a high osteoporosis risk should have more calcium and vitamin D3 in their diet; other people, with high oxidative stress, need the perfect amount of free radical scavengers; people with genetically enhanced inflammatory responses should take the right amount of low-impact anti-inflammatory substances. A healthy, balanced diet is of course the best way to obtain these essential nutrients. However, most people do not receive the vitamins and minerals they need. The typical diet does not contain enough nutrients. Even worse, most people do not realize each person has specific nutritional needs based on their genetic traits.

This chart shows the shortage of important vitamins and minerals in a typical diet, without taking into account the additional requirements of people with particular needs based on genetics.

Vitamin deficiency Micro-nutrient

Men

Women

Vitamin A

15%

10%

Vitamin C

32%

29%

Vitamin E

49%

Vitamin D

82%

91%

Vitamin B2

20%

26%

Vitamin B6

12%

13%

Vitamin B12

26%

Folic acid

79%

85%

Calcium

44%

54%

Zinc

32%

21%

Increased requirement for athletic performance Through the excessive strain on your body, certain micronutrients are required in higher dosages. Vitamin deficiency reduces athletic performance and increases the likelihood of reduced appetite, general weakness, fatigue and increased risk of infection. This can have one of several causes:

Increased excretion When exercising, especially the water soluble B-Vitamins are excreted through the urine.

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Increased metabolism Through the increased metabolism and stress hormone excretion more micronutrients are used up.

Increased oxidative stress Whenever energy is used up together with oxygen, free radicals are produced. These are small molecules that cuase destructive chain reactions and damage tissues. Certain vitamins, so called antioxidants stop this reaction and protect the cells. As athletes use more energy, their requirement of antioxidants is increased.

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Your genetic micro-nutrient needs Here you can see the effect of your genetic profile on your nutritional requirements. The black arrow beneath each bar indicates your personal requirement on a scale based on the maximum recommended daily dose. If a bar is grayed out, it means that you did not request a test to identify the genetic traits relevant to that item. Your requirement of vitamin A

Your requirement of vitamin B2

0mg

2mg

0mg

4.2mg

▲

Your requirement of vitamin B6 0mg

Your requirement of vitamin B12 4mg

0µg

7.5µg

▲

Your requirement of vitamin C 0mg

▲

Your requirement of vitamin D3 240mg

0µg

15µg

▲

Your requirement of vitamin E (α-Tocopherol)

Your requirement of folic acid

0mg

0µg

36mg

600µg

▲

Your requirement of calcium 0mg

Your requirement of magnesium 2400mg

0mg

350mg

▲

Your requirement of iron 0mg

Your requirement of copper 42mg

0µg

▲

3000µg

▲

Your requirement of manganese 0mg

Your daily requirement of selenium 6mg

▲

0µg

165µg

▲

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Your requirement of zinc 0µg

Your requirement of lycopene 30µg

0mg

30mg

▲

Your requirement of alpha lipoic acid 0mg

Your requirement of coenzyme Q10 600mg

0mg

163mg

▲

Your requ. of methylsulfonylmethane (MSM)

Your requirement of lutein

0mg

963mg

30mg

▲

Your requirement of phytosterol 0mg

▲

Your requirement of omega-3 fatty acids 1597mg

0mg

815mg

▲

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Nutritional requ. Here you can see the normal daily allowance (RDA) recommended by various internationally recognized institutions (NIH, EFSA, IOM), as well as the amount with which your daily requirement deviates from this recommendation due to your genetic profile. If a bar is grayed out, it means that you did not request a test to identify the genetic traits relevant to that item. CAUTION! Your genetic analysis shows that both over- and under-dosing of some of these substances may be harmful to your health. Therefore, please measure the dosage exactly according to these values to supply your body with exactly the right amount these vitamins and minerals.

Your daily requirement of micro-nutrients

Micro-nutrient

RDA

Your requirement

Omega-3

272mg

200mg

Phytosterol

532mg

0mg

Folic acid

200µg

600µg

Vitamin B12

2.5µg

7µg

Vitamin B2

1.4mg

4mg

Vitamin B6

1.4mg

4mg

Magnesium

375mg

178mg

Vitamin D3

5µg

9µg

Calcium

800mg

900mg

Iron

14mg

0mg

Vitamin C

80mg

120mg

Vitamin E (α-Tocopherol)

12mg

20mg

Zinc

10mg

14mg

Selenium

55µg

84µg

Manganese

2mg

Vitamin A

0.8mg

2mg

Lycopene

10.86mg

13mg

Lutein

10.86mg

13mg

Copper

1000µg

720µg

Alpha lipoic acid

218mg

258mg

Methylsulfonylmethane (MSM)

321mg

250mg

Coenzyme Q10

54mg

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TABLE

The DNA+Food Table explained Now that we know which nutrients are good and which are bad for your body, it is important to find out which foods are appropriate for you. To simplify this complex analysis we compiled a list that rates each food according to your genes. The rating ranges from 6 happy faces (very healthy for you) to 6 sad faces (very unhealthy for you). Neutral face A neutral face shows that this type of food is neither especially healthy nor especially unhealthy for you if eaten in average amounts. This type of food won't have any significant impact on your health.

Green smiley A green smiley means that this type of food contains certain components that are especially healthy for you. Try to include as many food types with green smileys in your diet as possible to provide your body with the nourishment it needs.

Red frowny Red face means that the proportion of unhealthy components present in this food significantly prevails. This food is therefore unhealthy for you, based on your genetic profile. Try to avoid foods marked with red faces.

Follow these instructions to provide your body with the right nutrients, and to avoid harmful substances, as much as possible.

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NUTRIME

NutriMe Complete Personalized micronutrients based on genes The body needs calcium for maintaining normal bone mass. Selenium, vitamin C and E help to protect the body against oxidative stress, and vitamin B6 helps to normalize the metabolism of homocysteine. All these positive effects of vitamins are widely known, and there are many products that promise this protection for the body. These preparations are always created under the "one size fits all" principle, and offered in the same dosage. This was until now the only way, since the actual individual nutrient requirements could not be measured. Today, we know that some genes increase the requirement of calcium which is necessary for maintaining normal bone mass. For certain people, our scientists recommend a higher dose of calcium. According to this principle, there are currently 50+ known genes that influence over 20 different metabolic processes in which the correct intake of micronutrients plays a significant role. The genetic analyses show that the concept "one supplement for everyone" cannot work. Through our patent pending system, it is now possible to test these genes and determine the individual micronutrient requirements. Based on this unique recipe, we can then create an individual mix for you.

Constant nutrient supply throughout the day Since your body needs the micronutrients throughout the day, a constant and steady supply should be assured. It is therefore important that micro-nutrients are released to the body in a slow but constant fashion. For this reason, NutriMe consists of slow-release micro-transporters. These are small capsules containing a specific ingredient, which is slowly released over a period of several hours.

Optized absorption Certain micronutrients are blocking each otherâ&#x20AC;&#x2122;s absorption (for example, calcium and zinc), which means that products that contain both may have a poor absorption rate, or may even not be absorbed at all. Through the micro-transporter solution, interacting agents are placed in different transporter pellets and are released at different locations in the intestine. Thus, both substances can be effectively absorbed by the body.

How to order: To place an order, go to: www.DNAnutriControl.com

RECIPE CODE: )DEMO_DNAMEDIC/0.1/0.1/1/1/1/1/0.1/0.1/0.2/0.1/4/0.4/0.4/0.4/0.4/0.2/0.3/0.3/0.3/0.1/0.3/0.1/1/100/0/671

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The 5 factors for ideal performance

Structure of the muscle cells

Optimal nutrition

4 5

Optimal micronutrients

Optimal caloric distribution

Optimal body weight

CALORIES

Ideal calorie distribution Calories are the fuel for our cells and for athletic performance, and they are mainly obtained from the macronutrients fat, carbohydrates and protein. During the resting phase, the body gains from carbohydrates (glucose) and fat (triglycerides), roughly in equal proportions. Only when a great lack of energy occurs, the body starts to consume proteins from the muscles break down, in order to produce energy; this should, of course, be avoided in competitive sports. Additionally, the shape of the muscle plays a crucial role. As previously stated in this report, the ACTN3 gene controls the ratio between the white and the red muscle fibers, which burn different nutrients in order to produce energy. The amount of fat and carbohydrates needed during exercise thus depends on the nature (strength/endurance/mixture) and extent (short/long) of the activity.

Energy balance during power sports The white muscle fibers are used when in power and speed sports. These activities use energy stored in the muscle, without oxygen, to power the muscles (the so-called anaerobic area). After about 20 seconds to 8 minutes without oxygen, this energy decreases, and the muscle fibers begin to convert carbohydrates into energy. More oxygen is thus needed, which is why breathing becomes faster. This form of energy consumes the stored carbohydrates (glycogen), which also gets depleted after a long period exercising. After exercising, the carbohydrate storage refill. For power sports the white muscle fibers are the main ones, and carbohydrates are exclusively used. For this reason, this type of physical activity requires a high-carbohydrate diet.

Energy balance during endurance sports In case of mild exercise the red muscle fibers are mainly used. In comparison to the white muscle fiber, the energy is obtained not only from carbohydrates, but also from fat. This process yields about 3 times more energy than the production from carbohydrates, but it requires significantly more oxygen and is limited by respiration. In this form of exercise the carbohydrate stores (Glycogen) remain in majority untouched and are available for short sprints available. Endurance athletes therefore use, as opposed to the strength athletes, not only carbohydrates, but also fat. For this reason, the supply of the right amounts of fat and carbohydrates for endurance athletes is of great importance.

Energy balance during play sports Playing sports are usually a mixture of endurance sports, which is maintained throughout the game, and weight training, with short sprints and high efforts. For this reason, the red muscle fat and carbohydrates are mostly used, while the carbohydrate stores remain in the muscles.

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During the short periods of high intensity and high force, burning the white muscle fibers carbohydrates provides more strength. For this reason, the nutrient demand of game-athletes is a mixture between the demand of the endurance and the strength athletes.

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CALORIc DISTRIBUTION

Your optimal caloric distribution On the basis of individual genetic relationship between red and white muscle fibers, as well as the type of sport you practice, we can define a calorie distribution that will lead to your best performance.

Your result You can see here the optimal caloric distribution based on your genes and on the type of sport you practice. If you adjust your diet based on this information, your body will be supplied exactly with the macronutrients you need. The result is better performance in power sports as well as in endurance sports.

40%

It would be advisable to permanently change your entire diet based on this distribution. You should deviate from this caloric distribution only shortly before major competitions/games (more on this topic can be found in subsequent sections of this booklet)

14%

CARBOHYDR.

70% ▲

15%

FAT

33%

PROTEIN

30%

▲

Based on the analysis, you should obtain your daily calories from the specified macronutrients, also following the recommended percentages: ➤ 64% of calories from carbohydrates ➤ 22% of calories from fat ➤ 14% of calories from protein

You can find out on the next page how to follow these indications.

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NUTRITION

Achieve the optimal caloric distribution Based on your analysis, we know the ideal ratio between fat, carbohydrates and protein, for improving your athletic performance. In order to benefit from this knowledge, you must follow a specific diet. Almost every food contains certain amounts of these three macronutrients, but the ratio may be sometimes inappropriate for your needs. Therefore, the goal should be to eat mainly of the foods with the optimal distributions, and to avoid the foods with the wrong distribution. All foods were evaluated individually, in order to easily allow you to put these principles into practice. Foods that have an optimal distribution for you are marked with a little green bar. Foods with an unfavorable distribution are marked with a red bar.

Green bars Small green bars indicate that the distribution of calories in these foods is optimal for your athletic performance. Try to include as many green foods as possible into your diet. Thus, your muscles are supplied with the optimal calories.

Red bars Red bars indicate that the distribution of calories in these foods is not optimal for your body. These foods contain calories, but not those you need for optimal performance. Try to avoid these foods as much as possible.

Try to adhere to these guidelines during the phases/seasons in which you should have good athletic performance.

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TABLE

Other variables in the table Red numbers When you see a red number in the food ingredient table, it shows that a typical portion of this food contains an ingredient that is unhealthy for you. It is possible that a food type can still be healthy for you even though it shows some red numbers, as long as the positive ingredients outweigh the negative.

Green numbers When you see a green number in the food ingredient table, it shows that a typical portion of this ingredient is especially healthy for you. It is possible that a food type can still be unhealthy if it consists mainly of negative ingredients.

Warning symbol A warning symbol means that this type of food contains one or more substances that could cause digestive problems. When you eat this type of food, look out for symptoms or digestive problems and avoid eating food types with this warning sign if you have any adverse reactions. If you feel fine after eating these types of food, you can continue eating it, but always remember to look out for symptoms.

Warning - Allergy! If you have informed us of any allergies that you suffer from, you may find a warning symbol in the allergy section of the table. This means that this type of food MAY contain substances that can cause allergic reactions. This warning is solely based on the information you provided in the order form and no genes are tested for this section. PLEASE NOTE! This warning is a guideline to help you plan your diet and is IN NO WAY a complete and accurate list of ingredients. An item that does not have a warning symbol may include an ingredient you are allergic to. ALWAYS check the components of each food item you eat if you suffer from a known food allergy.

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SCHEDULE

The schedule of the performance program Now that your genes were evaluated in terms of your performance, you know how to change your diet accordingly. The question is, what should you do, and when.

For the entire duration of your sporting career The red and green smiling and sad faces show which foods are healthy and enhance your performance, as well as what is unhealthy for you. Follow the indications to supply your body with the optimal nutrients, and to avoid harmful substances.

During the training season The optimal caloric distribution is important during your workout. Summer or winter breaks are, however, of little relevance. Pay attention to the red and green bars during the periods of intensive training, in order achieve better performance. Diet-related errors in the preparation phase cannot be compensated on the day of the competition itself, so a continuous proper nutrition is of great importance. This is especially important for endurance sports, because the food intake during the race is not possible, or may cost you valuable time.

Frequency of the meals (training phase) Since as a competitive athlete you consume an excessive amount of energy, and the absorption capacity of the intestine is limited, you should divide your food into several smaller servings per day. Ideally, if circumstances permit, you should have five to six meals daily. To achieve the optimal distribution of energy intake, relative to the total daily energy, the following is recommended: ➤ ➤ ➤ ➤ ➤

Breakfast 25% Snack 10% Lunch 30% Snack 10% Dinner 25%

45 minutes after training The first meal/snack should be taken no later than 45 minutes after training. The glycogen is usually largely depleted after the training, and the body begins to consume energy from other sources, such as the muscle proteins (preferred) or the body fat. In order to keep the muscles from breakdown, you should take a carbohydrate rich snack immediately after training. Drinks

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with a high glucose content (6-10%) or solid foods with easily digestible carbohydrates such as glucose, and foods with a high glycemic index (see food list). are recommended The absorption of carbohydrates into the bloodstream causes the rise of the insulin level, and leads to the storage of carbohydrates in the muscles. In addition to insulin, your body needs proteins, for increasing the muscle mass. So ensure that your meal/snack contains not only carbohydrates, but also sufficient amounts of proteins, to promote the development of the muscle cells. The recommended dosage is 0.4 grams per kilogram of body weight. The easiest way to meet the needs of your body after a workout is with a low-fat shake containing both carbohydrates and proteins.

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COMPETITIONS

Competition diet The diet during the competition is particularly important, as you need to be in your best form. The competition diet does not start immediately before the competition, but days or weeks in advance. You already know what you should eat during the preparation phase. This section elaborates on the optimal nutrition before, during, and after a competition.

The 5 days before the competition - fill up the glycogen stores Since the glycogen stores (sugar stored in the muscles) is one of the most effective sources of energy during exercises, it is important to fill these reserves as much as possible. This is crucial especially in sports that require speed and power. To charge this stores, in the 5 days preceding the competition you should eat plenty of food reach in carbohydrate (bread, potatoes, pasta, cereal products, sweets, sugar). Potassium is stored together with the sugar in the muscles, and should be supplied in larger quantities by fruit. With this diet, you can increase the glycogen stored in the muscles with 25 - 100%.

The last hours before the competition Basically: an athlete should start a competition neither hungry nor with undigested food in the stomach. The last large meal should be three to four hours before the competition. There are certain criteria for choosing the right nutrients. The athlet should be already accustomed with the food, and known to tolerate it well. It is optimal if the meal contains about 200-300g carbs (from cereals, bread, pasta, rice, etc) it is low in fiber, has a moderate protein content, and sufficiently liquid supplies. It is particularly important that the carbohydrates slowly pass into the blood, since otherwise performance degradation is expected. The food should have a low to medium glycemic index (10 to 70). The glycemic index of various foods can be found in the food table. One to one and a half hours before the sports activity only smaller portion should be included. An excessive amount of food leads to an increased accumulation of blood in the gastrointestinal tract, thereby preventing the optimum blood circulation in the muscles. Moreover, due to a stretched stomach, the diaphragmatic breathing is obstructed, which becomes especially noticeable in endurance exercise.

During the competition (if possible) If there are breaks during the athletic competition (for example, in team sports) or multiple competitions within the same day (for example, in martial arts), the loss of minerals, fluid and carbohydrates should be compensated. Recommended are suitable sports drinks, and easily

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digestible carbohydrates (like bananas). Ideally, the athlete should consume about 30-60g of carbohydrates per hour. If you are in the preparatory phase, and the glycogen stores are not filled, you can still catch up in the short term by consuming a snack every 15 minutes, during the race (optimally glucose / dextrose). These carbohydrates should now have a high glycemic index, so that they are absorbed quickly into the bloodstream. For events lasting more than 45 minutes, the adequate intake of fluid is of great importance. After the first 45 minutes, drink every 15 minutes about 200ml of fluid.

After the competition After the competition, follow the same instructions as after a normal workout.

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COMPETITIVE SPORT

Strategic plan for your athletic career Based on this table, you can see which of the instructions you should consider, and at what time. Permanently avoid foods that can negatively affect your health and your performance. In addition, your body is supplied with the right nutrients, ensuring you remain healthy and in best form. During the competitions, your diet will be tailored to best fill the glycogen stores, taking into account the type of sport you practice.

Observe the red/green faces

Outside the TRAINING SEASON

TRAINING/WORK-OUT PHASE

Observe the red/green bars

5 meals per day

Carbohydrates Carbohydrates with low with high glycemic index glycemic index

High protein intake

Increased potassium intake (fruit)

Fiber intake

High

45 minutes after the TRAINING

~100g

5 days before the COMPETITION

2 hours before the COMPETITION

~250g

~30g

Low

High

Low

During the COMPETITION

~45g/h

45 minutes after the COMPETITION

~100g

Low

~30g

Low

DNA+FOOD LIST • More than 1000 foods rated according to your genes • Easy to plan your customized diet • Warnings for specified food allergies • List of micro-nutrients of all foods

JJJJ Whole grain bread - Wholemeal rye bread

50 103 4 20 1

JJ Brown bread

45 101 3 21 0

JJ Brown/Rye bread w. sunflower seeds

45 99 3 18 1

JJ Brown bread - Wheat-rye bread

45 106 4 21 1

JJ Brown bread - Rye-wheat bread

45 101 3 21 0

JJJ Brown bread- Multi-grain bread

45 110 4 22 1

K White bread

30 73 2 15 0

K White bread - Toast bread

30 78 2 14 1

Crisp bread

10 32 1 7 0

K Crisp bread - Mixed wheat bread

10 36 1 7 0

K Crisp bread - Rye-wheat bread

10 34 1 7 0

K Crisp bread - Multi-grain bread

10 34 1 7 0

Green rye bread

45 108 4 21 1

Potato bread

50 122 4 24 1

Spelt Bread

50 117 5 20 2

J Buckwheat bread

45 106 3 21 1

K Pretzels

50 171 5 34 1

JJ Millet bread

45 106 3 21 1

J Corn bread

45 104 4 20 1

JJ Pumpernickel

40 78 2 16 1 1.6 0 0.3 20.8 52.8 0 0.6 9.8 0.7 9.6 0.7 81.2 76.8 9.2 1 0 0.5 41 0.1 178 0.2 59.2 8.8 61.2 0 24.4 0 0 0 3.5 17.6

JJ Baguette

30 85 3 17 1 0 0 0.2 24 27 0 0.2 8.9 0.2 10.8 0.4 41.4 41.7 13.2 1 0 0 95 0 198.9 0.1 112.5 3.4 33.3 0 30 0 0 0 1.1 8.3

0.4

5.9

101.7

144.9

1.4

10.8

0.7

6.6

0.7

100.8

53.6

0.1

3.2

0.5

0.2

0.5

74.5

67.5

0.5

32.5

0.4

8.6

0.4

0.1

11.5

0.5

0.4

0.5

6.3

96.8

88.7

8.1

0.8

5.7

0.8

86.4

45.5

0.1

3.2

0.5

0.2

17.1

2.3

18.9

10.4

84.2

4.6

140.9

0.2

17.2

1.6

21.6

10.8

84.6

127.8

0.3

1.7

208.5

11.1

182

0.3

224

1.8

0.1

2.5

141

237.5

2.1

11.5

2.1

0.7

110.5

1.8

0.5

0.2

17.1

1.7

20.3

10.8

69.3

12.2

20.1

2.2

108

12.5

128.3 205.5

0.4

232.7 232.7 581.5 232.7

0.5

0.6

5.4

79.2

98.6

1.1

0.8

0.6

65.3

49.1

0.2

30.2

0.5

0.2

18.7

1.3

0.5

139

0.3

165

0.2

0.1

0.4

0.8

27.5

145

110.5

0.6

0.4

1.6

0.1

48.6

0.1

2.9

4.5

0.3

16.4

1.9

22.1

11.3

87.8

6.8

142.2

0.2

231.8

0.5

7.2

105.8

1.2

0.9

4.7

0.8

80.6

46.8

0.1

3.2

0.5

0.2

0.7

0.9

9.3

22.3

2.6

40.6

0.1

68.5

0.2

3.9

32.1

30.4

0.3

4.2

0.2

1.2

0.2

30.3

12.8

0.1

0.7

0.9

9.1

19.1

1.4

40.5

0.1

87.6

0.2

3.8

23.8

0.2

4.3

0.2

3.7

0.2

19.4

11.9

0.1

0.7

0.6

11.9

16.9

1.4

34.2

0.1

75.2

0.1

0.3

4.1

18.8

23.1

0.2

3.2

0.2

3.7

0.2

12.3

6.3

0.1

0.5

1.5

3.4

2.7

30.3

1.4

0.1

46.3

0.1

0.2

8.8

43.6

0.5

5.5

0.3

3.7

0.1

0.4

0.1

10.4

0.9

12.9

0.9

26.7

5.8

90.3

0.2

179.4

0.2

1.1

5.7

39.9

0.3

4.8

0.2

9.7

0.2

0.1

4.5

1.2

0.7

11.1

8.7

6.9

26.4

4.3

87.3

0.1

162

0.3

0.4

6.6

39.6

0.2

17.4

0.2

9.1

0.2

5.1

0.1

0.9

0.3

0.1

2.8

30.2

11.6

131

0.4

221

0.6

12.6

103.5

98.1

0.8

13.5

0.6

17.6

0.5

97.7

41.4

0.2

0.5

0.2

0.7

12.2

56.3

68.9

0.6

9.5

0.5

22.3

0.5

36.9

18.9

0.2

0.1

0.4

0.2

1.7

10.8

97.2

140.9

0.8

12.6

0.8

29.5

0.6

75.6

29.7

1.5

0.5

0.2

0.6

11.7

93.6

0.6

13.1

0.5

13.6

0.5

58.5

0.2

0.1

0.3

0.5

154

156

1.3

17.4

89.5

51.5

0.4

0.1

16.9

2.7

57.6

6.4

117

0.4

17.2

1.9

25.2

50.4

6.4

85.5

0.3

18.7

3.2

21.2

80.6

91.4

0.8

16.9

2.7

27.5

57.6

11.1

122

0.3

20.5

3.8

0.5

118.5

7.2

124.5

0.2

264.6 224.6 188.6 264.6 210.5

0.6

11.7

93.6

0.6

13.1

0.5

58.5

0.2

0.1

20.5

3.9

0.5

121.5

8.6

121

0.1

211.5

0.3

0.5

18.5

169

142.5

1.2

14.5

0.9

17.4

0.9

0.3

1.5

0.1

3.7

12.5

0.5

102

12.4

150

0.2

231

0.2

0.5

14.5

105

122

15.5

0.8

19.6

0.8

39.5

0.3

0.1

20.1

0.5

118.5

12.5

140.5

0.6

244

0.3

0.6

1.4

164

179.5

1.2

20.5

0.9

19.7

0.8

116.5

1.7

2.5

0.2

21.5

4.1

0.5

100.5

12.4

111.5

263.5

0.1

0.6

1.3

145.5

118

18.5

0.8

19.3

0.8

0.4

0.1

0.3

1.2

0.2

102 0.3

50 0.4

Whole grain bread - Barley wholemeal b..

0.3

JJJJJ

1.1

0.2

0.3

0.5

102

0.2

0.4

Whole grain bread - whole wheat bread

0.1

JJJJ

0.1

0.5

110

0.3

Allergy

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

1.4

Whole wheat bread w. sunflower seeds

Prot Carb

0.4

JJJJ

Gluten

All values per standard serving

0.7

Lactose

Bread and pastry

0.5

Caution

JJJJJJ

JJJJJ

Whole wheat bread

0.2

kcal

0.1

JJJ

0.4

Health and performance enhancing according to your genes

0.6

Optimal kcal distribution, based on your genes

J Corn flour

20 66 2 13 1 0.5 0.1 0 60 0 0.2 26 12 0 0.1 3.3 0.5 3.6 0.5 36 24 2 0.3 0 0 48 0.2 0.2 0.1 73 0.4 51.2 0 5 0 0 0 1.9 2.3

K Corn starch

20 70 0 17 0 0 0 0 0 0 0 1.6 1 0 0.2 3.4 0.1 2 0.1 10 1.4 0 0 0 0 10 0 0.6 0.2 2.8 0.3 6 0 0.2 0 0 0 0.2 2.5

Quinoa

100 355 12 62 6

Couscous

100 341 12 69 2

JJJJJJ Rye

60 180 6 36 1

JJJJJJ Oats

60 199 6 33 4

JJJJJJ Barley

60 193 7 38 1

Wheat flour

40 137 4 29 0

Whole wheat flour

20 62 2 12 0

Wheat flour (type 650-1800)

20 67 3 13 0

Rye flour (type 650-1800)

20 65 1 14 0

Oat flour

20 79 3 14 1

JJJJJJ Spelt whole grain

100 329 17 60 2

JJJJJJ Green spelt

60 196 7 38 2

JJJJJJ Buckwheat

60 206 6 43 1

JJJJJJ Peeled buckwheat

40 137 4 28 1

JJJJJJ Millet

60 214 6 41 2

Amaranth

12 46 2 8 1

Maize (whole grain)

60 197 5 38 2

Unpeeled rice

60 211 5 44 1

Peeled rice

40 140 3 31 0

JJJJJJ Wild rice mix

60 214 6 45 1

JJJ Basmati rice

100 353 9 75 1

JJJ Parboiled rice

40 140 3 32 0

JJJJJJ 250 878 18 194 2

Milk rice whole grain 29.2

5.3

27.5

275

62.5

650

1.1

0.4

0.2

0.8

27.5

280

537.5

2.3

3.6

19.4

2.5

375

0.3

4.8

0.6

0.9

79.6

0.4

2.4

0.1

6.4

136

1.2

9.6

0.7

3.7

1.6

160.8

0.1

11.9

2.2

114

17.2

318

1.1

0.1

0.3

107

251

0.3

15.1

0.7

0.1

5.9

1.9

14.4

1.2

192

2.2

180

0.7

5.4

0.3

0.4

181.2

213.6

1.7

10.2

1.8

1.7

1.2

182.4

80.4

0.3

4.7

0.8

4.8

1.4

112

0.4

1.6

0.1

4.4

44.8

0.4

2.4

0.6

3.2

0.4

12.8

JJJJJ

0.1

7.5

1.3

1.2

169.2

4.4

162

0.6

0.4

13.2

156

180

1.9

9.6

1.2

8.4

1.3

165

54.6

0.4

JJJJJJ 8.5

4.6

22.8

127.8

12.2

273

0.3

3.6

0.7

0.1

0.8

15.6

162

144

0.9

4.8

0.9

1.3

0.2

240

120

0.9

553.8

0.4

1.1

6.8

54.6

64.3

2.5

0.2

5.9

43.9

93.2

0.9

25.7

0.4

2.2

0.3

26.8

0.5

0.2

2.3

10.8

1.6

0.9

348

0.1

7.8

0.2

233.6 350.4

1.5

7.2

1.1

2.2

0.6

232

0.1

5.2

0.1

156

2.5

13.2

2.1

1.8

180

0.1

0.2

6.3

2.3

165

6.6

205.2

0.4

1.8

4.8

1.5

128

164

0.2

0.8

0.1

0.2

7.3

2.2

43.8

192

15.2

228.6

0.4

1.2

0.2

0.3

6.4

5.9

46.8

2.4

246.6

18.2

246

0.6

1.8

0.4

0.5

103.8 156.8 235.2 268.2

366

4.1

1.7

6.4

0.7

311.4

65.4

0.1

0.5

9.2

422

36.2

732

1.1

0.6

0.1

0.7

415

400

4.4

3.7

11.7

4.4

300

155

0.2

0.7

16.4

1.4

6.4

161.4

0.1

1.2

0.1

53.6

0.8

0.7

6.6

0.7

0.2

0.3

2.8

1.3

12.8

0.2

25.6

3.8

42.8

0.1

0.2

0.1

1.3

0.4

4.4

0.3

0.4

18.4

0.1

2.7

7.4

0.4

103.2

0.1

0.6

0.1

4.4

49.2

0.5

3.4

0.3

3.6

0.3

0.1

13.6

0.6

80.6

0.1

0.6

0.1

67.4

126

0.7

6.4

0.7

3.4

0.6

0.3

0.1

5.4

1.1

11.2

0.4

24.8

21.3

144

0.1

0.4

0.1

0.3

67.2

42.4

0.2

16.4

5.2

0.1

7.3

5.2

52.8

0.4

2.4

0.5

0.6

85.8

306

235.2

1.7

22.2

1.7

21.2

1.7

139.8

102

0.8

7.2

0.2

9.8

8.3

5.8

70.2

4.2

7.7

31.8

1.2

204

19.3

273.6 185.4

0.4

4.8

0.6

19.8

213

246

3.5

1.9

32.8

1.8

576

102

0.3

0.9

205.2 205.2

16.4

243

0.3

10.8

0.6

0.1

266.4

256.2

1.7

22.8

1.4

20.4

0.9

336

108

0.2

0.6

0.3

11.1

6.2

254

5.8

414

0.5

0.7

0.1

0.8

335

406

2.6

2.1

12.3

1.3

0.8

0.3

10.9

6.9

200

592

12.5

383

0.8

1.6

1.8

562

482

2.9

2.2

8.5

1.5

139

0.1

4.2

0.5

6.6

25.5

1.5

171

38.6

212

0.3

0.4

43.5

190

185

1.6

16.5

1.3

10.6

1.5

134.5

46.5

0.5

0.2

0.8

4.8

0.4

52.2

228

222

1.9

19.8

1.5

11.6

1.9

161.4

55.8

0.6

0.2

7.3

30.6

1.8

7.3

30.6

1.8

205.2 205.2

37.5

254.4 254.4

0.9

4.8

0.4

52.2

228

222

1.9

19.8

1.5

14.6

1.9

161.4

55.8

0.6

0.2

0.6

JJJJJJ

0.6

1 0.5

30 3.9

153

0.6

3.1

Wheat flakes

0.7

JJJJJJ

0.2

0.3

0.1

183

1.1

Wheat

0.9

JJJJJJ

0.7

0.5

1.5

0.5

183

1.6

0.8

Grain

0.2

JJJJJJ

0.7

Allergy

Gluten

Lactose

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

0.3

JJJ

Prot Carb

0.2

JJJJJ

kcal

0.8

JJJJJJ

All values per standard serving

0.1

JJJJJ

Cereals, grains and grain products, rice

JJJJ

Caution

Health and performance enhancing according to your genes

0.3

Optimal kcal distribution, based on your genes

L Fruit candy

5 20 0 5 0

K Raw marzipan

15 79 2 6 5

J Nougat mass

15 78 2 7 5

L Milk chocolate

20 107 2 11 6

L Extra milk chocolate

20 107 1 10 7

LL Cream milk chocolate

20 99 1 13 5

L Dark chocolate

20 99 2 9 6

K Bittersweet chocolate

20 79 2 10 3

LL White chocolate

20 108 1 12 6

LL Chocolate kiss

20 71 1 10 3

LL Filled chocolates

12 49 0 10 1

Rum balls

20 81 0 14 2 0 0 0 0 6 6.8 0 0.1 2.9 0.1 4.2 1 89.6 83 0.8 13.9 0 0 50 10.7 16.6 0.1 16.4 124.6 15.6 0 5.4 0 0.7 42.7 0.5 2.2

4 14 1 1 1 0 0 0 0 7.2 13.6 0 0.2 0.5 0.3 6.2 1.9 166 146.4 1.8 0.7 0 0 5 0.7 11.7 0 32 0 29.2 0 1.4 0 0 1.7 1.1 0.2

Cocoa powder 0.5

0.2

3.4

1.9

6.5

6.8

9.2

8.3

10.2

0.4

36.1

37.3

0.4

1.9

0.1

1.7

2.8

4.5

0.8

3.3

7.6

14.8

48.6

0.1

9.8

1.6

120.2

135.4

1.5

5.4

0.2

0.8

0.2

11.2

0.2

21.6

28.6

31.6

0.1

14.8

1.4

12.4

1.6

46.6

8.2

0.1

42.4

0.1

0.9

0.1

8.1

300

3.4

11.2

0.5

0.7

0.4

24.5

0.1

0.5

2.9

12.4

80.2

17.3

0.1

32.2

9.9

4.8

0.3

1.9

13.2

52.6

19.9

57.6

0.1

9.3

3.2

402.8 263.8

457.8

5.2

0.8

0.9

0.5

37.5

19.8

0.2

0.8

7.4

36.4

9.4

40.2

0.1

15.2

11.9

0.7

12.6

3.2

134

130.4

1.5

23.6

0.3

0.6

0.2

17.5

0.1

0.3

0.7

22.2

43.8

8.6

47.6

0.1

20.6

9.1

1.3

10.4

2.6

136

115.4

1.3

0.3

0.7

0.1

15.9

53.4

0.1

0.3

8.4

73.2

0.1

11.6

8.9

1.9

10.8

90.6

0.3

49.4

0.4

0.9

22.1

0.1

0.4

1.6

33.2

13.1

52.5

0.1

4.8

6.7

7.4

115.2

187.1

13.5

0.3

0.5

0.3

54.2

1.6

0.5

1.1

3.5

33.8

18.2

0.2

5.7

5.8

4.4

88.7

0.3

8.3

0.3

0.4

0.2

2.4

16.5

2.5

0.2

0.6

0.8

1.3

4.8

0.5

0.2

0.1

0.5

0.1

0.8

0.5

4.9

0.4

66 0

Confiture extra

LLL

0.4

0.2

Confiture

0.4

LLL

11.7

1.7

Honey

17.4

12.8

14.8

White sugar

1.8

Chocolate frosting

2.6

3.4

8.6

0.2

0.5

1.3

7.5

0.5

14.9

0.8

0.3

13.3

0.1

0.5

0.3

3.8

0.8

1.2

2.8

7.3

0.2

0.3

0.1

0.3

16.3

0.7

17.2

0.3

11.5

7.3

0.1

0.5

3.3

0.5

2.5

4.9

3.2

0.4

0.5

7.6

14.7

0.3

1.2

0.2

31.8

0.5

0.1

0.8

0.1

0.9

0.2

1.1

2.9

44.7

0.1

49.2

0.1

20.1

0.7

8.7

2.1

173.4

171.9

25.2

0.3

0.2

18.1

39.2

0.1

0.5

Fat

0.2

Prot Carb

kcal

All values per standard serving

Confectionary, sugar, sweets, chocolate, sweet spread, ice cream ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

0.1

0.2

1.5

5.6

8.9

0.1

0.2

4.8

3.4

0.2

4.4

2.4

9.6

161.5

3.2

22.5

47.5

10.5

205

605

0.9

0.1

1.1

2.5

0.7

0.3

24.8

0.1

92.5

0.9

170

26.8

3.2

1.5

1.2

2.7

17.7

0.6

0.1

288

0.7

0.8

2.2

1.8

0.6

3.9

0.1

4.2

0.1

5.5

4.9

0.5

135.5

200.5

2.3

50.5

1.7

1.9

34.5

219

213.5

1.7

17.5

1.3

8.7

1.5

126.5

1.4

0.8

0.5

2.7

0.4

1.2

1.1

0.2

0.8

20.8

0.1

1.4

0.1

3.2

0.1

0 0.1

g healthy fat / se..

g unhealthy fat / ..

2.3

0.6

Popcorn

493

250

Polenta

108

4.5

0.4

Corn flakes

4.4

0.6

2.2

3.8

4.1

173

2.3

Muesli

1.6

3.9

3.7

Allergy

Gluten

Lactose

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

1.7

Prot Carb

2.2

0.2

Allergy Rice flour

Caution

kcal

1.1

K Gluten

JJJJJJ

2.1

1.2

LL Lactose

All values per standard serving

0.9

0.7

Health and performance enhancing according to your genes

Cereals, grains and grain products, rice

0.4

Sour candy

0.3

LLLL LL

0.5

Optimal kcal distribution, based on your genes

Health and performance enhancing according to your genes

Caution

Optimal kcal distribution, based on your genes

Pasta (with eggs)

150 543 20 105 4

JJJ Spaghetti (with eggs)

50 181 7 35 1

JJJ Macaroni (with eggs)

50 181 7 35 1

JJJ Noodles (with eggs)

50 181 7 35 1

JJJ Soup noodles (with eggs)

50 181 7 35 1

JJJ Macaroni pasta with eggs

50 181 7 35 1

JJJ Egg barley

50 181 7 35 1

Spaetzle (with eggs)

50 109 4 19 2

JJJJJJ Fresh pasta (with eggs)

150 540 18 107 4

JJJJJJ Pasta with high egg content

150 536 20 102 4

JJJJJJ Pasta with very high egg content

150 549 19 104 5

JJJJJJ Vegetarian ravioli

150 288 28 32 5

JJJJJJ Whole grain pasta

150 485 20 91 4

Whole grain egg-free pasta

50 162 7 30 1

JJJJJJ Meat ravioli

125 301 16 35 11

JJJJJJ Egg-free semolina pasta

150 522 19 106 2

JJJJJJ Semolina pasta w. eggs and wheat germ

50 169 6 32 2

JJJJJJ Potato dumplings

125 160 6 29 2

JJJJJJ Bread dumplings

125 221 9 28 8

JJJJJJ Semolina dumplings

200 260 12 29 11

JJJJJJ Bohemian dumplings

200 544 16 97 10

JJJJJ Special egg-free pasta

50 166 5 34 0

JJJJJ Wheat pasta with spinach, egg-free

50 166 5 34 0 0

JJJJ Wheat pasta w. tomatoes, egg-free

50 166 5 34 0 0

0.5 35 58 0 0.4 44.5 1.7 20.5 0.8 83.5 111.5 18 0.5 0 0 50 0.4 7.5 0.3 191.5 4.7 48 0.5 24.5 0 0 0 3.7 5.5

1 28 78.5 0 0.3 49.5 1.7 13.5 0.6 128 175 11 1.7 0 0.7 50 0.4 26 0.1 183.5 56 52 0.5 11.5 0 0 0 3.7 5.5

5.5

3.7

24.5

0.5

19.8

191.5

0.2

7.5

0.4

0.5

111.5

83.5

0.8

20.5

1.7

39.7

0.4

0.5

71.2

4.4

106

146

28.6

596

498

0.6

2.2

254

168

1.2

1.1

0.7

0.5

90.2

0.8

4.5

3.6

4.5

112

137.5 475.5 475.5

143.8

2.3

148

218

480

1.1

364

0.2

6.2

6.6

268

182

2.1

26.4

0.2

1.1

105.2

380

2.2

188

138

118.8

1.2

0.8

0.2

0.6

162.9

87.5

0.5

15.8

61.3

77.5

0.4

0.1

0.8

28.8

76.2

1.8

173.8

16.3

156.3

21.5

84.7

1.6

22.5

11.3

81.3

39.2

376.3 243.8

0.4

393.8 188.8

0.1

2.2

42.5

187.5 383.8

82.5

0.9

91.3

0.9

11.5

0.3

0.8

88.1

216.3

0.8

2.1

163.8

0.6

5.5

31.5

103

5.9

224

0.8

2.5

0.1

1.1

28.5

104

129

1.1

2.4

47.3

1.1

62.5

55.5

1.5

35.5

0.4

0.5

220

0.2

0.1

1.2

31.3

240

103.8

1.4

66.3

2.1

56.3

0.2

139.3

242.5

0.9

0.4

135

158.8

4.6

105

7.7

52.5

60.7

1.4

8.8

126.3

27.5

247.5 183.8

81.3

679.5 637.5

0.6

7.5

0.4

0.1

0.6

46.5

300

450

2.3

67.5

1.3

255

0.3

5.3

5.8

185

9.5

237

0.2

2.5

0.3

0.4

195

255

1.5

25.5

0.1

100

0.1

0.2

15.8

17.3

108

555

711

0.9

7.5

0.9

0.1

1.1

585

765

5.9

4.5

67.5

0.4

300

165

0.3

0.5

72.9

7.6

225

1.5

232.5

11.2

472.5

0.6

712.5

0.2

2.2

46.5

393

490.5

2.9

2.2

49.8

300

151.5

0.9

0.6

606

0.7

16.5

3.9

70.5

177

8.4

789

0.3

0.5

1.2

37.5

303

180

1.6

31.5

1.4

20.1

0.6

1.5

174

1.1

124.5

169.5

1.4

172.5

1.3

19.5

1.1

0.6

105

0.7

0.9

16.7

5.1

126

309

20.7

730.5

0.4

0.1

0.6

16.5

4.1

55.5

141

20.7

687

0.4

0.5

1.2

25.5

265.5 283.5

240

2.6

43.5

2.6

1.2

150

109.5

0.2

219

0.6

24.1

0.7

18.5

48.5

188

0.1

121.5

0.1

0.2

65.5

37.5

0.4

10.5

0.4

0.1

0.5

22.3

0.3

60.5

0.5

97.5

1.5

11.5

0.6

11.6

0.3

36.5

0.1

31.5

0.2

97.5

1.5

11.5

0.6

14.1

0.3

36.5

0.1

31.5

0.2

97.5

1.5

11.5

0.6

13.5

0.3

36.5

0.1

31.5

0.2

97.5

1.5

11.5

0.6

35.5

0.3

36.5

0.1

31.5

0.2

97.5

1.5

11.5

0.6

31.6

0.3

36.5

0.1

31.5

0.2

292.5

4.5

34.5

1.8

0.9

109.5

0.2

94.5

129

0.7

4.9

1.7

43.5

2.5

76.5

6.9

192

0.1

8.5

0.2

4.9

1.7

43.5

2.5

76.5

0.6

192

0.2

8.5

0.2

4.9

1.7

43.5

2.5

76.5

6.1

192

0.2

8.5

0.2

4.9

1.7

43.5

2.5

76.5

0.5

192

0.2

8.5

0.2

4.9

1.7

43.5

2.5

76.5

0.5

192

0.1

8.5

0.2

4.9

1.7

76.5

0.6

205

0.2

8.5

0.1

0.2

14.6

5.1

130.5

7.5

229.5

2.3

576

0.3

25.5

0.5

0.1

0.7

109.5 109.5 109.5 109.5 109.5 109.5 328.5

97.5

1.5

11.5

0.6

20.2

0.3

36.5

0.1

31.5

0.2

0.1

64.6

0.2

3.4

58.5

49.4

0.1

4.2

4.6

121.6

0.1

2.6

17.5

82.5

4.6

33.2

0.4

4.1

226.5 288.8

0.1

2.5

0.1

0.2

15.5

100

150

0.8

0.4

0.1

1.6

46.2

129.8

0.1

171.6

0.1

11.2

35.6

30.4

1.6

30.8

0.8

4.4

1.2

66.4

1.2

45.8

33.6

126

0.1

361.8

0.1

86.4

0.9

44.4

88.2

1.1

30.6

0.9

33.6

1.8

47.3

244.8

1.2

207.5 173.4

277.2 237.6

2.1

3.2

6 0.3

174 2.1

0.6

Egg-free pasta

0.7

Egg white

2.1

2.5

3.1

3.7

2.2

0.7

Egg yolk

5.1

JJJJJJ

0.9

1.2

3.1

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

4.9

Allergy

Gluten

Lactose

Prot Carb

4.9

JJJJJ

kcal

0.1

JJJJ

4.2

0.1

JJJJJJ

All values per standard serving

4.7

0.2

JJJJ

Eggs and egg products, pasta

3.8

Egg

0.1

Caution

Health and performance enhancing according to your genes

0.2

JJJJJJ

0.2

Optimal kcal distribution, based on your genes

Health and performance enhancing according to your genes

100 407 5 43 24

J Batter

100 359 7 45 17

J Sponge cake

100 359 7 45 17

LL Apple Strudel

150 249 4 40 8

L Waffles

50 279 3 21 21

L Butter biscuits

25 109 2 19 3

L Petits-fours

12 50 1 7 2

K Pan de jengibre

25 97 3 13 4

L Ginger nuts

24 96 2 19 1 4.1

Pie crust

1.2

0.9

0.5

190

Cakes

11.8

7.4

334

4.3

120

2.2

Pies

43.3

2.7

7.3

345

102

150

67.2

Fruitcake (general)

0.2

0.1

19.3

17.5

304

8.3

100

5.1

Pizza dough

0.2

225

100

8.7

Beer dough

10.7

JJJ

1.9

38.2

304

100

36.5

Yeast dough

0.4

JJJ

0.3

11.8

6.2

0.3

183

0.2

100

3.3

Choux pastry

2.5

JJJJ

0.4

0.2

420

8.4

100

15.6

Puff pastry

31.5

14.6

1.5

0.5

304

0.1

100

0.1

Types of dough

13.7

25.3

1.3

0.6

4.9

0.1

18.5

0.4

24.6

0.1

8.4

3.3

1.3

6.3

0.7

64.1

72.2

0.7

4.7

0.1

1.9

0.1

5.8

5.5

0.5

0.1

105.5

1.1

0.2

0.8

16.8

29.8

3.6

76.8

0.1

96.8

2.9

1.3

11.8

2.3

34.8

35.5

0.4

11.8

0.3

2.2

0.1

41.8

0.2

0.3

61.5

13.8

4.9

0.3

116.5

6.7

135

0.2

7.1

0.6

7.8

0.5

0.4

5.2

0.1

0.7

20.7

64.5

0.7

0.1

283.5

115.5

93.7

3.4

235.5

46.5

2.1

109.5

0.5

40.5

9.7

9.4

23.5

271.5

193.5

0.9

16.5

0.4

9.2

0.3

0.2

55.5

31.5

1.3

2.7

108

0.9

102

127

12.6

271

0.5

149

19.2

0.4

103

0.7

0.6

15.4

0.2

0.9

35.5

112

0.9

0.1

235

129

0.9

102

127

7.4

271

0.5

149

19.2

0.4

103

0.7

0.6

13.9

0.2

0.9

35.5

112

0.9

0.1

235

129

27.1

0.5

134

105

14.5

209

0.2

22.5

0.2

23.1

0.6

0.5

19.5

0.1

1.1

26.5

113

0.1

324

159

0.7

44.5

9.5

26.5

4.8

108

0.2

4.5

8.1

0.4

8.6

0.2

12.5

0.2

2.3

0.1

12.1

0.2

0.1

0.8

16.5

0.4

2.3

0.2

0.5

49.7

0.9

2.3

195

25.5

0.2

21.7

6.9

31.4

7.5

222

56.9

1.3

121.2

14.4

99.6

9.4

76.8

2.7

399

4.5

21.2

218.4 160.5

0.2

46.8

20.5

0.9

1.5

24.4

7.2

206.4

153.6 160.5

1.8

51.6

0.7

2.6

0.2

34.1

117.6

0.8

298.8

116.4

36.9

1.6

117

11.8

210

0.2

272

0.8

3.6

0.3

0.2

1.5

50.8

1.3

14.7

321

0.3

0.2

2.7

0.1

0.6

131

0.8

0.6

23.3

0.2

0.8

51.5

127

2.6

232

103

34.7

1.6

7.8

275

0.2

322

6.4

3.7

7.6

148

0.6

23.3

0.2

0.4

57.2

149

0.5

0.4

132

0.5

14.4

252

0.1

122

0.1

1.3

0.1

0.7

0.6

24.4

0.1

32.6

127

0.8

183

141

32.3

1.1

173

147

451

0.9

2.4

0.2

1.3

0.2

0.3

24.2

0.2

0.5

0.8

0.1

373

34.7

1.6

7.3

275

0.2

322

6.4

3.7

7.6

148

0.6

0.2

0.4

57.2

149

0.5

0.4

132

2.3

0.2

4.2

0.3

105.3

0.2

537

0.1

37.2

0.2

44.1

0.2

1.5

0.1

Fat

106

All values per standard serving ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

19.5

3.6

88.5

226.5

898.5

0.3

202.5

0.5

1.2

52.5

321

184.5

1.7

0.5

0.6

1.5

97.5

267

1.6

198

271.5

2.1

16.5

17.6

430.5

588

3.2

816

0.9

1.5

0.1

1.7

886.5

1212

7.4

5.7

67.5

5.1

658.5

262.5

34.5

1.1

5.6

16.5

7.3

91.5

1.5

427.5

84.2

624

0.9

0.3

0.4

34.5

525

988.5

7.4

55.5

2.8

67.5

3.1

726

243

0.8

0.6

1.9

15.8

17.3

108

555

28.1

711

0.9

7.5

0.9

0.1

1.1

585

765

5.9

4.5

67.5

0.4

300

165

0.3

0.5

2.2

6.6

7.1

172.2

1.2

235.2

10.4

326.4

0.2

2.4

0.6

0.7

354.6

484.8

2.9

2.3

55.7

263.4

105

0.8

13.8

0.4

2.2

8 4.4

g healthy fat / se..

g unhealthy fat / ..

546

150

0.1

Noodle products

3.5

JJJJJJ

6.3

9.7

20.8

4.2

495

6.2

150

3.5

Wh.-gr. egg-fr. pasta w. soy

6.3

JJJJJJ

1.2

4.3

102

1.8

9.7

515

7.8

150

4.6

Wh.-gr. egg-fr. pasta w. millet

6.3

JJJJJJ

9.9

4.7

2.3

7.9

485

14.6

150

5.7

Whole-grain egg-free pasta

10.1

JJJJJJ

10.1

2.5

12.4

1.7

198

5.7

Allergy

5.3

Saltsticks

Gluten

Soy pasta

6.8

kcal

Lactose

JJJJJJ

0.9

g Prot Carb

Allergy

Gluten

Lactose

Caution

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

1.2

LLLL Backed goods, cakes and confectionary

Prot Carb

0.7

kcal

2.8

0.5

JJJ

All values per standard serving

0.2

Eggs and egg products, pasta

0.9

Optimal kcal distribution, based on your genes

Health and performance enhancing according to your genes

Caution

Optimal kcal distribution, based on your genes

LL L

LL J

Allergy

Gluten

Lactose

Caution

Health and performance enhancing according to your genes

0.6 75 84 4 12.5 0.1 0.1 57 12 41.5 0.1 151.5 3.9 67.5 17 62 0 0 0 1.2 2.8

0.5 54.6 84 7.8 9.3 0.1 0 76 8.9 52.8 0.1 184.8 3.8 51 5.4 113.4 0 0 0 1 14.1

28 9.6

0.4

236 0.4

7.9

Donut 10.3

13 0.2

29 0.1

4 0.3

246 0.4

50 11.6

Shortcrust biscuits (cookies) 23

3 31

77.4

6 1.5

207

4.9

50 0.1

Biscuit cookies

132.5

46.5

218

48 2

0.7

3.6

253

0.1

49.5

19.9

20.1

0.9

17.5

0.5

8.6

0.1

0.5

31.5

0.6

124.5

0.9

4.8

2.5

9.6

76.3

3.5

202.6

0.1

13.9

22.6

0.1

22.8

5.3

159.4

209.3

0.8

19.2

0.7

3.4

0.4

4.8

53.3

5.6

0.1

25.9

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat 9.9

Macaroons

Prot Carb

1.9

kcal

5.3

6.6

All values per standard serving

2.2

Backed goods, cakes and confectionary

8.6

Optimal kcal distribution, based on your genes

JJJJJJ Smoothie (orange, banana, carrot)

200 264 3 52 1

JJJJJJ Fruit spread

100 132 1 28 1

JJJJ Pieplant

150 20 1 2 0

JJJJ Mixed fruits

150 128 1 29 0

JJ Pome

125 76 0 18 0

JJJ Apple

125 76 0 18 0

JJJJJ Pear

140 73 1 17 0

JJJJ Quince

150 59 1 11 1

JJ Medlar

25 12 0 3 0

JJJ Apricot

50 22 0 4 0

JJ Nectarine

115 64 1 14 0

JJ Peach

115 47 1 10 0

Cherries

125 75 1 17 0

Unsweetened cherry conserve, undrained

125 68 1 16 0

JJJJJJ Sweet cherry

120 72 1 16 0

JJJJJJ Sour cherry

120 62 1 12 1

JJ Plum

125 56 1 13 0

JJ Greengage

125 56 1 13 0

JJ Prune

35 15 0 3 0

JJ Mirabelle plum

125 80 1 18 0

JJJJJJ Berries

125 40 1 7 1

JJJJJJ Strawberry

250 80 2 14 1

JJJJJJ Raspberry

125 43 2 6 0 0 20 31.3 0.9 62.5 93.8 0 0.5 0.5 0.5 50 1.3 111.3 250 37.5 6 0 2.6 25 1.2 1.3 0.4 51.3 22.5 55 0 81.3 0 0 0 5.9

JJJJJJ Blackberry

125 45 2 8 1 0 337.5 21.3 0.8 50 62.5 0 1.2 0.1 0.2 55 1.1 125 237.5 42.5 7.8 0 3.9 25 0.2 2.5 0.4 47.5 18.8 37.5 0 320 0 0 0 4

31.3

17.5

11.3

0.1

1.3

2.8

6.8

205

57.5

0.8

23.8

0.1

0.5

67.5

0.2

71.3

107.9 224.4

112.2

2.5

262.5 126.3

62.5

0.8

2.5

5.6

13.5

110

410

115

1.6

47.5

0.2

1.1

150

135

0.3

142.5

103

1.6

43.8

41.3

6.3

18.8

0.1

5.8

5.4

17.5

3.8

287.5

112.5

0.6

0.1

46.9

0.1

62.5

0.6

250

30.2

0.8

6.3

8.1

1.1

3.9

0.7

0.9

0.7

3.1

1.1

0.1

4.6

0.2

17.5

10.5

0.2

1.4

0.3

0.1

56.3

53.8

1.1

6.8

120

0.7

9.6

0.1

0.2

14.4

288

0.1

107

2.1

7.3

13.8

0.4

2.5

3.8

2.2

9.8

2.5

107

2.1

38.8

2.4

13.8

0.1

2.5

4.2

2.5

10.9

2.5

102.4

1.3

87.6

22.8

0.6

9.6

0.1

2.4

0.5

5.1

11.9

201.3 201.3 136.8

0.3

0.1

56.3

53.8

1.1

6.8

103.3 457.5 457.5

98.6

2.3

55.2

28.8

1.3

8.4

0.2

3.6

0.2

7.6

16.4

32.4

282

120

0.4

20.4

0.1

50.4

0.2

0.1

JJJ

0.1

125

0.4

21.3

0.1

56.3

52.5

0.2

18.8

43.8

0.1

78.2

0.4

6.9

0.2

0.4

0.1

29.9

58.7

1.1

10.9

93.2

0.6

4.6

0.2

0.1

28.8

57.5

0.6

9.2

506

2.4

57.5

0.3

3.8

0.2

6.7

14.6

33.8

1.2

0.7

44.9

0.2

1.2

6.6

1.4

9.2

3.5

105.4 102.7 100.6

1.4

33.8

17.5

1.3

7.5

0.3

2.5

0.6

6.4

15.6

13.8

95.7

2.5

1.2

25.3

0.7

67.9

0.2

10.4

2.1

14.2

5.8

168.8 293.8 220.8 243.8

137.5

0.6

0.1

12.5

0.1

6.3

0.1

JJJJJJ

107.7

43.4

0.8

10.5

2.8

0.1

2.6

0.4

3.9

140

0.3

0.1

1.1

0.1

26.5

0.3

4.7

802

19.4

2.5

3.8

0.7

2.3

0.1

1.5

0.3

1.2

2.7

1.5

62.5

42.5

0.1

7.5

0.2

0.5

12.5

105

0.2

0.1

0.8

0.1

53.2

0.6

6.4

22.4

0.1

126.7

8.9

0.5

6.4

11.4

116.8

3.9

26.6

15.4

3.9

23.8

0.1

2.8

2.5

9.4

14.3

19.6

274.5 159.6

136.5

0.9

0.3

0.9

0.6

19.5

49.5

0.1

103.1

2.5

13.8

3.8

0.1

1.3

3.2

7.2

12.9

6.3

148.8

0.3

6.3

0.6

0.1

53.8

11.3

0.6

36.3

0.3

103.1

2.5

13.8

2.2

6.3

0.1

1.3

4.1

9.2

16.5

6.3

148.8

0.3

6.3

0.5

0.1

53.8

11.3

0.6

36.3

114.7

3.1

25.5

16.5

19.5

0.6

1.5

17.2

6.3

19.5

282

103.5

0.4

22.5

0.1

0.6

0.1

202.5

0.5

27.9

46.5

0.1

139

4.8

25.5

0.4

0.5

0.6

1.7

4.5

430.5

0.5

0.2

3.6

0.3

52.5

0.4

91.5

62.4

4.8

0.1

112

0.2

12.3

8.3

27.4

294

138

1.1

0.1

10.1

0.3

136

0.8

39.3

0.2

128.8

180

106

0.6

20.9

15.4

50.4

898

304

1.1

0.4

35.6

0.3

812

236

2.2

193.9

1488

0.2

171.5

0.1

9.1

0.4

18.6

4.6

26.1

116

0.3

0.1

0.3

26.1

220

180.3

0.1

17.8

0.4

4.5

9.6

20.3

218

0.4

0.2

2.6

0.2

0.6

416

0.1

7.6

0.2

0.3

1.6

0.3

0.4

16.1

0.7

11.3

7.3

0.1

0.5

0.1

1.3

0.3

0.1

1.5

103.1

2.5

13.8

16.3

6.3

1.2

1.3

4.1

9.2

16.5

6.3

148.8

0.3

6.3

1.4

0.1

53.8

11.3

0.6

36.3

0.2

114 0.1

200 0.9

Multi-fruit nectar

0.5

0.1

0.2

0.4

200

0.3

Multi-fruit juice

0.5

0.1

0.2

0.1

Fruit jam

0.2

0.3

0.2

0.1

Allergy

Gluten

Lactose

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

Prot Carb

0.2

125

All values per standard serving

0.4

Fruit

0.3

Fruit and fruit products (jam, fruit juices)

0.8

kcal

0.1

Health and performance enhancing according to your genes Caution

0.9

Optimal kcal distribution, based on your genes

19 0

JJJJJJ White wine grape

125 88 1 19 0

JJJJJ Currant

125 41 1 6 0

JJJJJ Red currant

125 41 1 6 0

JJJJ White currant

125 51 1 8 0

JJJJJJ Black currant

125 50 2 8 0

JJJJ Mulberry

125 55 2 10 0

JJJ Cranberry

125 44 0 8 1

JJJJJJ Rosehip

125 119 5 20 1

JJJJJJ Sea buckthorn berry

125 108 2 4 9

JJJJJJ Elderberry

125 69 3 8 2

JJJJJJ Wild strawberry

125 40 1 7 1

JJJJJJ Wild raspberry

125 43 2 6 0

JJJJJJ Wild blackberry

125 45 2 8 1

Pineapple

125 70 1 16 0

Canned pineapple, not drained

125 108 0 26 0

JJJJJJ Avocado

225 293 3 8 28

JJJJJJ Banana

100 90 1 20 0

Date

125 350 3 81 1

JJJ Fig

20 13 0 3 0

JJJ Pomegranate

125 94 1 20 1

JJJ Persimmon

125 89 1 20 0

JJJJJJ Passionfruit

125 80 3 12 1

JJJJJJ Acerola

120 19 0 3 0 0 204 2040 0.4 87.6 10.8 0 0 23.9 0.4 14.4 0.3 144 99.6 7.2 4.1 0 1.8 20 1 3.6 1.1 6 0 20.4 0 20.4 0 0 0 1.9 112.7

JJJJJJ Cashew

125 68 1 13 1 0 950 315 0.6 0 162.5 0 0 0.8 0.1 15 1.1 150 187.5 31.3 17.1 0 6.5 22 3.9 7.5 0.6 28.8 205.1 35 0 66.3 0 0 0 3.1 105.8

101.8

1.8

37.5

71.3

2.5

67.5

0.3

3.9

3.5

11.9

333.8

200

1.6

21.3

0.8

0.6

500

125

0.5

745

99.5

3.2

28.8

31.3

9.4

28.8

1.3

225

0.5

0.8

0.1

62.5

37.5

2000

98.8

2.8

57.5

21.3

0.5

2.5

1.3

9.9

20.1

8.8

275

150

0.6

0.7

0.6

0.2

131.3

0.3

8.8

16.5

0.4

6.4

7.2

0.1

0.2

0.1

1.1

2.6

1.4

0.1

10.8

0.1

0.5

9.6

26.7

10.9

47.5

127.5

0.4

6.3

0.1

39.2

81.3

26.3

812.5

375

2.4

81.3

0.4

0.3

0.2

175

87.5

0.3

3.8

0.1

75.2

3.2

0.5

10.3

3.4

17.3

367

108

0.4

0.2

1.7

0.3

363

0.3

0.1

173.7

9.2

234

110.3

0.7

3.1

1238

877.5

31.5

1.4

2.3

0.4

7.7

607.5

225

3.3

252

5.8

97.3

22.5

6.3

1.3

12.5

1.8

2.5

22.5

1.6

25.6

1.3

102.5

0.3

13.8

0.1

0.5

0.2

16.3

0.1

7.4

105.6

1.8

41.3

11.3

8.9

22.5

0.3

2.5

9.8

3.1

15.5

225

76.3

0.5

0.1

0.3

0.4

93.8

37.5

0.1

23.8

107.7

320

37.5

4.4

47.5

0.3

2.5

0.1

2.2

4.4

42.5

237.5

125

1.1

0.2

0.1

1.2

62.5

0.8

21.3

337.5

0.1

107.9

5.9

82.5

27.5

51.3

1.6

1.3

1.2

2.6

37.5

250

111.3

1.3

0.5

93.8

62.5

0.9

31.3

71.3

45.6

141.3

0.1

1.3

0.3

3.9

8.2

21.3

381.3

43.8

0.3

0.5

0.8

312.5

97.5

1.3

22.5

450

0.2

112.2

2.5

2250

0.7

321.3

1.2

0.8

1.5

83.8

5.2

1563

6000

212.5

0.6

17.5

0.2

0.3

1.2

27.5

3.8

2273

11.3

81.3

0.1

0.4

1.8

4.1

12.5

62.8

29.6

192.5

322.5

203.8

0.4

9.1

20.3

12.5

110.6

3.6

240

12.5

0.2

2.5

0.2

3.7

7.6

3.8

166.3 363.8 101.3

250

0.6

52.5

0.2

0.8

137.5

262.5

3.8

562.5

1875

0.5

104.6 104.2

126.3 637.5

31.3

11.3

0.4

1.3

2.8

6.8

205

57.5

0.8

23.8

0.1

0.5

67.5

0.2

71.3

4.4

51.3

5.4

51.3

0.1

2.5

0.9

7.9

11.3

362.5

125

1.6

57.5

0.3

0.8

0.4

100

2.3

221.3

101.3

4.4

47.5

28.8

5.4

36.3

0.1

2.5

0.7

3.8

8.4

7.5

335

175

1.2

37.5

0.3

0.7

0.8

62.5

0.1

43.8

4.4

33.8

23.8

0.1

2.5

0.3

3.1

13.8

321.3

175

1.1

36.3

0.3

0.8

0.3

56.3

37.5

0.8

31.3

123.8

0.5

0.1

0.8

0.1

91.3

31.3

0.8

5.3

41.3

0.1

123.8

0.5

0.1

91.3

31.3

0.8

5.3

41.3

0.1

4.4

33.8

23.8

0.1

2.5

0.3

3.1

13.8

101.2

43.8

23.8

16.9

52.5

0.1

2.5

0.6

9.2

18.9

53.8

101.2

43.8

23.8

31.3

52.5

0.2

2.5

0.6

9.2

18.9

53.8

0.8

36.3

0.2

0.6

0.1

18.8

22.5

0.8

43.8

137.5

101.2

43.8

23.8

31.3

42.5

0.3

2.5

0.5

8.9

18.3

53.8

109

3.7

26.3

37.5

28.8

31.3

0.2

2.5

0.9

4.2

8.8

23.8

250

123.8 203.8

0.5

0.1

91.3

31.3

0.8

5.3

41.3

0.1

321.3 247.5 247.5 247.5

175

1.1

36.3

0.3

0.8

0.3

56.3

37.5

0.8

31.3

0.1

108.2 106.8 106.9 109.2 109.2

1.9

51.3

0.4

2.5

5.4

10.1

7.5

325

0.3

0.1

1.1

62.5

0.6

12.5

17.5

107.7

6.1

192.5

16.3

80.6

0.4

1.3

0.3

4.2

7.6

13.8

97.5

93.8

0.9

12.5

0.2

0.8

5.2

2.3

27.5

42.5

0.6

0.1

0.2

125 0.2

Red grape 0.2

JJJJJJ

0.1

0.2

125

0.5

Grapes

0.6

JJJJJJ

6.6

1.5

0.4

0.3

0.9

125

0.1

Gooseberry

0.1

JJJJJJ

20.5

0.1

0.4

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

0.2

Prot Carb

0.1

kcal

0.1

Allergy

Gluten

Lactose

0.1

All values per standard serving

0.4

125

0.2

Fruit and fruit products (jam, fruit juices)

0.2

Blueberry

0.2

JJJ

Caution

Health and performance enhancing according to your genes

0.3

JJJJJJ

0.5

Optimal kcal distribution, based on your genes

Mango

125 74 1 16 1

JJJ Papaya

125 40 1 9 0

Breadfruit

125 130 2 29 0

Japanese medlar

125 50 1 11 0

Melon

125 48 1 10 0

JJJJJJ Winter melon

125 35 1 7 0

JJJJJJ Muskmelon

125 69 1 16 0

JJJ Watermelon

125 48 1 10 0

JJJ Mamey

125 71 1 15 0

JJJ Cape gooseberry

125 95 3 17 1

Tree gooseberry (star fruit)

125 34 2 4 1

Groundcherry

125 64 2 11 1

Prickly pear

125 46 1 9 1

Durian

125 180 3 36 2

JJ Mangosteen

125 93 1 20 1

JJJJJJ Small guava

125 69 1 14 1

JJJJJJ Star fruit

100 27 1 4 1

JJJJJJ Citrus

125 54 1 10 0

JJJJJ Lemon

125 45 1 4 1

JJJJJ Lime

125 59 1 2 3

JJJJJJ Orange

150 65 2 12 0

JJJJJJ Grapefruit

250 110 2 19 0

JJJJ Grapefruit

125 58 1 12 0 0 21.3 76.3 0.3 33.8 45 0 0 2 0.1 5 0.1 60 270 15 11.8 0 3.3 53 4.7 1.3 0.3 30 17 21.3 0 6.3 0 0 0 0.9 109.1

JJJ Mandarin

40 20 0 4 0 0 42 12 0.1 12 9.2 0 0 0 0 13.2 0.1 22.4 60 2.8 4 0 0.5 19 2.8 0.4 0.1 8 4.7 8 0 14.4 0 0 0 0.7 34.1

219.3

1.5

16.3

12.5

0.8

2.5

7.3

5.2

18.5

27.5

352.5

0.4

0.1

3.5

0.1

0.7

102.3

130

3.3

37.5

3.8

16.5

0.5

1.5

5.1

3.9

12.4

246

76.5

0.3

0.1

1.3

0.1

156

0.5

68.2

161.3

0.6

13.8

0.2

0.5

0.1

0.5

63.3

3.8

111.3

1.3

451.3

13.8

22.5

0.4

2.5

0.4

26.6

2.4

111

1.6

112.5

23.8

0.3

2.5

0.5

1.7

7.5

102.5 212.5

81.3

0.3

16.3

0.1

0.6

0.1

62.5

0.5

54.4

12.5

108.3

2.8

31.3

103.8

18.8

0.3

1.3

4.2

3.2

10.3

27.5

205

63.8

0.2

0.1

0.5

130

52.5

0.4

56.9

91.5

1.9

0.3

0.7

1.2

3.5

184

120

0.9

0.1

0.5

0.1

0.5

33.5

100.3

57.5

33.8

23.8

0.6

46.3

4.1

4.8

13.7

37.5

365

128.8

0.3

26.3

1.1

0.8

0.2

175

37.5

0.5

46.3

67.5

101

1.8

57.5

13.8

1.6

17.5

0.6

1.3

19.9

7.5

58.8

100

0.5

18.8

0.1

0.8

0.1

62.5

18.8

0.6

3.4

JJJ

0.2

76.3

5.5

171.3

56.3

77.5

0.3

1.3

10.7

12.5

35.6

751.3

141.3

1.3

0.1

0.4

62.5

437.5

0.6

52.5

237.5

0.5

JJJJJ

0.2

3.5

66.3

2.3

6.3

3.2

3.7

10.5

212.5

143.8

1.3

11.3

0.1

0.8

0.4

62.5

0.6

13.8

540

0.2

107.6 106.3

6.3

37.5

33.8

11.3

28.8

0.8

8.9

8.8

112.5

87.5

0.4

0.3

0.8

0.2

137.5

37.5

0.6

28.8

61.3

0.1

JJJJ

0.1

JJJJJJ

114.4

2.4

47.5

81.3

33.8

2.5

0.9

1.5

4.4

37.5

230

150

1.1

7.5

0.1

87.5

37.5

0.6

41.9

47.5

0.1

101.3

0.6

105

48.8

65.6

66.3

6.3

5.8

16.6

212.5

143.8

1.6

0.1

0.4

62.5

0.6

1125

0.3

103.8

3.8

33.8

13.8

16.3

0.4

18.8

4.6

5.4

15.4

7.5

58.8

100

0.8

13.8

0.1

1.9

0.1

62.5

0.6

17.5

150

0.1

57.5

0.3

17.5

0.1

0.5

0.1

112.5

0.1

41.3

0.5

6.3

0.2

0.5

0.1

100

0.1

1875

0.1

0.3

8.8

0.1

0.7

87.5

62.5

0.1

7.5

0.4

23.8

0.1

0.7

0.2

37.5

0.6

306.3 1000

0.1

100

0.7

36.3

0.2

0.8

0.1

137.5

106.3

0.6

26.3

0.1

43.8

0.5

26.3

0.5

0.8

37.5

48.8

0.9

100.4

206.3

0.5

0.1

0.8

0.2

162.5

62.5

1.3

46.7

1454

0.1

112.7

0.3

11.3

0.1

1.3

2.9

4.9

10.4

6.3

106.7

0.9

0.3

21.3

11.9

1.6

15.5

37.5

114.7

1.3

8.8

0.1

27.5

0.3

5.5

0.7

7.1

37.5

112.7

0.3

52.5

11.3

1.4

0.2

1.3

2.9

4.9

10.4

6.3

109.4

2.6

18.8

28.8

0.3

18.8

0.2

3.9

10.7

1.1

28.8

37.5

0.8

2.1

0.8

3.6

8.8

112.2

2.4

0.2

6.3

0.6

2.5

3.8

4.4

12.7

2.5

104.6

2.1

83.8

16.3

9.4

8.8

0.3

6.3

11.3

3.3

15.6

136.3 386.3 262.5 136.3 328.8 398.8 238.8 212.5

0.3

8.8

0.1

0.8

87.5

62.5

0.1

7.5

306.3 5875

0.1

JJJ

0.2

JJJJ

0.5

JJJJJJ

250

0.4

11.3

0.3

0.8

0.1

18.8

62.5

0.6

0.1

1.1

16.3

22.5

12.2

0.3

2.5

2.2

28.5

99.6

28.8

41.3

27.5

2.5

10.8

31.3

107.5 237.5

142.5

0.3

8.8

0.2

0.8

0.1

7.5

27.5

0.4

15.3

1.8

21.6

10.5

10.4

0.1

1.4

0.1

2.1

4.1

144

42.8

0.4

17.1

0.3

8.1

22.5

0.2

19.7

19.4

0.1

107.6

6.5

73.8

38.8

0.3

0.4

4.3

7.3

37.5

362.5

128.8

0.9

21.3

0.7

0.4

0.2

175

0.5

341.3

866.3

0.2

0.3

JJJJJJ

0.2

29 0.1

1 0.3

120

0.1

125

0.2

Litchi (canned, not drained)

0.1

125

0.2

Litchi

0.1

JJJJJJ

0.8

0.4

0.5

0.3

1.3

0.4

Kiwi

0.4

0.3

0.2

Allergy

Gluten

Lactose

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

0.4

Prot Carb

1.9

125

JJJJ

All values per standard serving

0.2

Guava

JJJJJJ

Fruit and fruit products (jam, fruit juices)

0.2

kcal

Health and performance enhancing according to your genes Caution

0.1

Optimal kcal distribution, based on your genes

125 104 0 24 0

JJJ Clementine

40 18 0 4 0

JJJ Kumquat

125 85 1 18 0

Raisins

25 76 1 17 0 0.1 0.1 0 7.5 0.3 0.2 13.8 27.5 0 0.1 0.1 0.1 20 0.6 92.5

250 203 1 48 0 0 90 5 0.9 50 150 0 0.1 0.6 0.3 10 0.8 0

LL Canned applesauce

1 16.8 0 8.3 28 0.5 5.3 0.1 4.8 0.6 27.5 0 11.3 0 0 0 1.3 4.3

10 48 0 18.8 38 18.8 7.5 0.3 7.5 15 17.5 0 20 0 0 0 3.6 196

98.8

4.6

7.1

27.5

0.2

138.8

7.5

5.7

18.3

8.8

195.5 247.5

133.8

0.8

0.1

0.8

0.1

37.5

100

0.4

47.5

262.5

34.4

0.8

14.4

8.8

0.1

0.8

2.3

0.7

3.6

0.1

120

97.8

1.2

13.8

12.5

16.3

0.1

1.3

0.9

2.5

41.3

0.2

0.1

12.5

16.3

0.2

11.7

71.3

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

0.1

Allergy

Gluten

Lactose

Prot Carb

285

All values per standard serving

0.1

Canned mandarin, not drained

0.1

Fruit and fruit products (jam, fruit juices)

0.1

kcal

Caution

0.1

Health and performance enhancing according to your genes

0.2

Optimal kcal distribution, based on your genes

6 0

JJJJJ Chicory

50 9 1 1 0

JJJJJJ Endive

50 8 1 1 0

Iceberg lettuce

50 7 1 1 0

Corn salad

50 8 1 0 0

JJJJ Cabbage lettuce

50 6 1 1 0

JJJJ Radicchio

50 7 1 1 0

JJJJJJ Romaine lettuce

50 8 1 1 0

JJJJJJ Leaf lettuce

50 10 1 1 0

JJJJJJ Lollo Rosso

100 20 1 3 0

JJJJJJ Arugula

100 27 3 2 1

JJJJJJ Spinach

150 29 4 1 0

JJJJJJ Frozen spinach

150 30 4 1 0

JJJJJ Celery

150 26 2 3 0

JJJJJ Celery

150 26 2 3 0

JJJJJJ Chard

150 24 3 1 0

JJJJJJ Parsley

150 78 7 11 1

JJJJJJ Nettle

150 63 11 2 1

JJJJJJ Dandelion

150 44 5 4 1

JJJJJJ Sorrel

150 33 5 2 1

JJJJJJ Vine leaves

100 114 6 17 2

JJJJJJ Cauliflower

150 35 4 4 0

JJJJJJ Broccoli

150 42 6 4 0

JJJJJJ Bok choy

150 20 2 2 0 0 639 39 0.4 55.5 181.5 0 0.3 1.4 0.6 60 0.9 85.5 216 99 1.8 0 0.8 0 0.1 28.5 1.2 58.5 37.5 45 0 148.5 0 0 0 2.6 142.1

JJJJJJ Chinese broccoli

150 20 2 2 0 0 639 39 0.4 55.5 181.5 0 0.3 1.4 0.6 60 0.9 85.5 216 99 1.9 0 0.8 0 0.1 28.5 0.2 63 20.1 45 0 148.5 0 0 0 2.6 142.1

133.4

4.5

132

94.5

2.1

154.5

0.5

34.5

0.7

1.7

58.5

384

1.2

0.7

2.3

0.7

420

267

0.9

141

1275

136.5

4.4

163.5

73.5

18.9

118.5

0.9

19.5

0.3

1.3

3.1

423

67.5

0.8

0.4

3.8

0.3

300

138

0.1

61.6

866

0.2

193

0.7

1.7

4.3

14.7

272

415

2.6

363

0.7

0.6

2.9

400

354

11.1

3530

0.1

390

5.1

252

1.2

0.8

1.4

300

255

3.8

101.7

138.2

2.9

196.5

76.5

129

0.3

0.4

1.1

52.5

133.3

4.5

418.5

33.5

126

0.2

114

0.8

3.5

430.5 751.5

135

3.1

0.9

1.4

300

240

2.9

175.5

7839

0.1

127.4

4.7

271.5

207

31.5

279

0.2

120

0.5

0.4

1.3

712.5

360

6.2

1070

1.5

0.8

1.9

240

225

1.2

0.5

0.2

0.5

135

240

2.3

58.5

5295

0.1

122.3

6.4

193.5

130.5

150

67.5

0.6

55.5

2.7

7.2

223.5

1217

216

5.5

137.9

3.9

172.5

58.5

558.8

46.5

0.6

135

0.3

0.4

564

114

4.1

268.5 154.5

1.1

0.3

1.1

300

450

5.4

499.5 238.5

7500 11850 3600

0.1

0.3

120

0.2

0.6

0.2

135

114

0.3

10.5

4350

0.1

129

4.8

166.5

1.1

0.6

0.8

279

286.5

2.1

55.7

7136

0.1

138.4

3.8

123

0.5

187.5

2.6

0.1

2.8

10.5

138.4

3.8

123

60.9

0.5

187.5

3.1

0.2

3.3

10.5

137.7

2.8

234

64.5

465

147

0.4

97.5

0.3

0.2

0.7

156

493.5 493.5 784.5

0.3

120

0.2

135

114

0.3

10.5

4350

0.1

138.1

2.7

223.5

113.2

141

0.2

103.5

0.3

0.2

0.7

211.5

831

136.5

5.1

175.5

1.1

0.9

331.5

303

75.9

7157

0.1

91.5

1.6

184

375.5

0.2

0.5

1.8

369

140

1.5

160

0.4

0.5

1400

0.2

92.2

1.8

119

0.4

0.2

0.3

0.8

303

152

2.1

104

0.8

0.3

0.4

0.6

13.5

1140

0.1

46.4

0.8

59.5

12.5

3.8

4.5

0.3

0.6

1.4

132

0.7

0.3

0.6

0.1

27.5

0.3

570

0.7

22.5

8.3

0.1

0.2

0.3

0.8

27.5

145

18.5

0.6

0.1

0.3

0.2

23.5

0.3

780

47.3

0.8

13.5

5.3

13.5

0.2

0.1

0.3

0.7

120

0.8

0.1

0.2

22.5

0.3

400

47.6

0.7

35.5

11.5

1.3

0.2

3.5

0.1

0.3

0.5

20.5

153

24.5

0.2

10.5

0.1

0.5

0.1

0.3

5.5

557.5

0.9

24.5

0.4

0.1

0.4

72.5

210.5

17.5

0.2

0.1

125

0.3

17.5

1950

47.7

0.5

0.3

0.1

0.2

0.4

26.5

87.5

0.3

9.5

0.1

7.5

0.3

2.2

1800

46.9

0.2

19.5

0.1

21.5

0.1

0.4

0.8

54.5

115

21.5

0.7

0.2

0.1

0.5

4.9

840.5

46.1

0.7

14.5

55.3

0.5

0.2

0.4

1.2

50.5

0.4

0.1

0.2

0.1

4.3

1715

135

4.3

40.5

46.5

1.8

1.4

5.7

502.5

0.8

0.5

0.4

282

0.6

15.9

4416

0.1

129.9

4.9

70.5

27.4

130.5

0.5

2.3

1.1

4.5

106.5

399

157.5

1.1

0.6

1.4

0.3

288

115.5

1.2

78.5

4043

0.1

85.2

2.4

6.9

0.2

2780

144

0.9

0.7

140

266

4.5

2.2

0.6

0.3

8.6

4.9

0.1

6.4

0.1

3.5

0.1

1.7

0.3

150 0.2

Greens 0.1

JJJJJJ

0.1

150

0.1

Vegetable mix

0.1

JJJJJJ

0.2

0.3

0.2

100

0.2

Capers

0.3

JJJ

0.4

0.5

0.6

0.1

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

0.4

Prot Carb

0.1

kcal

0.1

0.3

0.1

Allergy

Gluten

Lactose

All values per standard serving

1.3

0.2

JJJJJJ

Vegetables and vegetable products

0.2

Algae

0.1

JJJJJ

Caution

Health and performance enhancing according to your genes

0.2

JJJ

0.2

Optimal kcal distribution, based on your genes

JJJJJJ Wild garlic

100 19 1 3 0 0.2 0.1 0 1200 150 0.3 60 200 0 0.3 13.8 0.3 76 2.9 80 336 17 2.9 0 0.8 16 1.4 16 0.6 34 50 50 0 11 0 0 0 2.2 92.6

JJJJJJ Aubergine

250 43 3 6 0 0.3 0.1 0 107.5 12.5 0.1 112.5 170 0 0.3 2 0.3 30 0.9 225 507.5 77.5 5.7 0 2.6 20 0.5 10 0.6 35 2.5 52.5 0 37.5 0 0 0 3.5 235

35 2 5 0

JJJJJJ White cabbage

150 38 2 6 0

JJJJJJ Savoy cabbage

150 41 4 4 0

JJJJJJ Cabbage

150 35 3 4 0

JJJJJJ Pickled cabbage drained

150 26 2 1 0

JJJJJJ Vine pickled cabbage

150 26 2 1 0

JJJJJJ Romanesco (Minaret cabbage)

150 35 4 4 0

Sprouts and leeks

150 42 2 7 0

JJJJJJ Artichokes

150 33 4 4 0

JJJJJJ Fennel bulb

150 29 2 5 0

JJJJJJ Crude palm heart

150 54 4 9 0

JJJJJJ Asparagus

150 27 3 3 0

JJJJJJ Asparagus canned, not drained

150 18 2 2 0

JJJJJJ White asparagus

150 27 3 3 0

JJJJJJ Purslane

150 18 2 1 1

JJJJJJ Leek

150 38 3 5 0

Onions

30 8 0 1 0

Vegetable (onion)

80 22 1 4 0

Pearl onions

15 11 0 2 0

JJ Shallot

30 7 0 1 0

JJ Spring onion

30 13 0 3 0

J Silver onion

30 8 0 1 0

K Garlic

2 3 0 1 0 1.2

0.1

2.7

3.9

4.7

0.4

10.6

0.8

0.3

7.6

1.6

0.3

27.5

0.4

3.6

9.9

5.8

14.1

0.2

0.9

0.5

0.3

1.2

3.3

48.6

13.2

0.1

6.6

0.1

4.3

46.8

2.2

2.1

0.8

3.3

7.2

0.9

10.2

3.9

0.5

0.6

5.1

0.4

0.3

0.1

7.5

360

27.8

0.5

2.1

0.7

17.4

3.6

0.2

0.8

5.1

100.2

0.4

11.1

0.1

0.2

0.1

3.9

0.3

11.9

0.3

1.1

7.5

0.4

8.7

1.2

0.5

1.9

1.8

37.5

10.5

0.2

16.5

4.5

2.3

0.2

JJJ

73.2

1.1

9.6

26.4

2.3

37.6

0.1

2.4

1.2

0.9

3.2

8.8

129.6

35.2

0.2

17.6

0.1

0.3

0.1

124.8

0.1

5.9

5.6

0.1

J 27.5

0.4

3.9

9.9

0.9

12.3

0.9

0.6

0.4

1.5

3.3

48.6

13.2

0.1

6.6

0.1

0.2

46.8

2.2

2.1

135.5

3.3

55.5

73.5

5.9

61.5

0.2

1.2

1.9

4.7

154.5

418.5

79.5

1.2

94.5

0.4

0.8

0.3

394.5

102

0.8

1109

0.1

0.6

28.5

0.4

3.4

0.1

9.8

432

0.7

2.5

0.2

157.5

29.8

774

0.1

2.1

6.6

0.5

0.4

1.5

3.1

162

143.2

1.4

40.5

0.2

52.5

0.5

300

0.2

0.9

1.9

140.6

2.1

0.2

0.5

0.4

1.5

3.1

162

304.5 169.5 304.5

229.5 136.5 229.5

0.7

1.4

0.2

157.5

29.8

774

0.1

140.2 140.6

3.8

73.5

52.5

1049

0.2

0.1

0.3

585

420

5.4

142.5

0.4

1.5

0.4

225

150

0.8

107.6

1590

0.1

129

6.3

135

0.2

108

0.5

1.8

4.1

525

450

1.5

0.1

3.5

0.6

150

0.3

13.5

150

480

2.3

79.5

0.7

1.1

0.6

145.5

0.3

11.4

150

0.1

138.6

43.5

76.5

4.7

0.2

40.5

0.6

0.3

1.8

4.5

55.5

123.8

16.2

195

6.5

105

0.3

70.5

0.2

2.6

3.9

102

592.5 529.5

0.3

1.1

88.5

165

13.5

210

0.1

137.3

2.1

49.5

20.3

70.5

0.5

4.5

2.3

1.7

16.5

243

0.3

0.2

234

0.1

11.1

10.5

0.1

136.5

4.4

189

73.5

71.3

129

0.6

19.5

0.3

1.3

423

67.5

0.8

0.4

0.7

0.3

300

138

0.1

0.2

0.3

1.2

46.5

432

195

0.9

0.5

0.6

0.2

315

0.2

0.1

137

3.2

141

64.5

3.1

49.5

0.3

137

3.2

141

64.5

8.3

49.5

0.2

532.5 532.5

0.2

0.3

1.1

46.5

432

195

0.9

0.5

0.6

0.2

315

0.2

0.1

137.2

3.8

108

3.1

0.2

1.4

3.9

109.5

373.5

105

0.8

0.3

2.3

0.3

225

0.2

225

0.1

135.1

4.2

154.5

7.6

91.5

0.3

13.5

1.1

1.7

4.4

43.5

354

49.5

0.8

0.6

0.5

0.2

234

3.8

74.1

67.5

0.1

0.7

55.5

0.3

0.7

0.2

225

2.6

85.7

22.5

0.1

97.5

1.4

52.5

0.8

0.9

0.5

525

201

0.8

168

709.5

0.1

135.5

4.5

130.5

6.1

0.4

0.5

2.6

6.2

40.5

137

3.8

43.5

1.6

0.3

16.5

0.8

1.9

5.2

52.5

128.4

6.6

234

126

1.6

0.2

13.5

1.7

1.2

4.2

151.5

403.5 361.5 706.5

49.5

0.6

67.5

0.2

1.4

0.3

285

70.5

2.6

77.3

103.5

137.4

2.3

70.5

1.8

40.5

0.5

1.6

1.8

5.6

105

483

70.5

0.7

88.5

0.4

2.4

0.2

106.5

0.6

300

128.9

6.3

532.5

130.5

181.5

0.3

52.5

1.5

1.4

3.8

280.5

676.5

2.9

318

0.5

1.1

0.8

375

2.6

157.5

7754

0.2

0.8

150

0.1

Red cabbage

0.3

JJJJJJ 0.2

0.2

0.3

150

0.3

Brussels sprouts

0.2

JJJJJJ

0.2

0.1

0.2

0.1

150

0.1

Kohlrabi

0.1

JJJJJJ

0.3

0.1

150

Allergy

Gluten

Lactose

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

Kale

Prot Carb

0.1

kcal

JJJJJ

All values per standard serving

Vegetables and vegetable products

Caution

Health and performance enhancing according to your genes

Optimal kcal distribution, based on your genes

4 0

JJJJJJ Yellow sweet peppers

150 45 2 8 0

JJJJJJ Red sweet peppers

150 56 2 10 1

JJJJJJ Tomatoes

80 14 1 2 0

Drained canned tomatoes

80 14 1 2 0

JJJJJJ Sweetcorn

150 134 5 24 2

JJJJJJ Pumpkin

150 38 2 7 0

JJJJJ Zucchini

150 32 3 3 0

JJJJJJ Wax gourds

150 21 1 4 0

JJJJJJ Swede

150 45 2 9 0

JJJJJJ Beet

150 63 2 13 0

JJJJJJ Turnip

150 39 1 7 0

JJJJJJ Carrot (Eastern carrot, purple carrot)

150 50 1 10 0

JJJJJJ Horseradish

150 96 4 18 0

JJJJJJ Parsnips

150 89 2 18 1

JJJJJJ Black salsify

150 29 2 3 1

JJJJJJ Knob celery

150 29 2 3 0

JJJJJJ Parsley root

150 59 4 9 1

JJJJJJ Radish

150 24 2 4 0

JJJJJJ Radish

100 15 1 2 0

JJJJJJ Legumes

150 50 4 8 0

JJJJJJ Green beans

150 50 4 8 0

JJJJJJ Green bush beans

150 50 4 8 0

JJJJJJ Green string beans

150 50 4 8 0 0

JJJJJJ Wax beans

150 48 3 8 0 0

166.5 396 0 0.3 0.9 0.5 96 1.1 120 339 84 3.3 0 1.6 30 0.5 3 0.2 97.5 14.5 54 0 91.5 0 0 0 2.8 131.9

180 150 0 0.6 0.8 0.4 67.5 1.7 150 364.5 51 3.1 0 1.5 20 0.5 10.5 0.2 75 17.8 64.5 0 96 0 0 0 4.5 133.1

131.9

2.8

91.5

23.6

97.5

0.2

0.5

1.6

3.3

339

120

1.1

0.5

0.9

0.3

396

166.5

0.2

131.9

2.8

0.2

0.6

339

120

1.1

0.5

0.3

396

166.5

0.2

131.9

2.8

91.5

13.3

97.5

0.2

0.5

1.6

3.3

339

120

1.1

0.5

0.9

0.3

396

166.5

0.2

28.4 0.2

28.4

0.7

28.4

31.5

0.1

484.5 484.5 484.5 484.5

0.1

82.5

0.1

94.2

1.5

0.3

0.2

0.1

0.7

2.1

239

0.4

0.2

0.5

141.5

1.8

82.5

7.2

0.3

22.5

0.2

0.9

675

1.2

61.5

0.4

0.9

0.1

40.5

13.5

126.3

6.5

85.5

14.5

0.3

7.2

9.1

598.5

300

1.3

58.5

0.3

0.9

0.2

345

129

2.6

61.5

0.1

135.8

6.3

25.5

103.5

159.8

0.5

115.5

2.6

0.2

2.8

114

621

177

0.7

0.6

0.4

0.2

300

105

0.8

12.4

22.5

0.1

110.7

27.4

154.5

114

21.8

0.3

7.5

2.9

0.1

3.1

85.5

480

450

79.5

0.3

0.6

105

52.5

0.1

122.7

3.2

31.5

123

0.9

3.8

0.4

4.6

88.5

784.5

210

1.1

70.5

1.3

2.4

0.6

165

195

1.3

0.1

112.3

11.3

174

139.5

7.5

28.5

1.2

13.5

10.1

0.2

12.4

942

300

1.8

141

2.1

2.7

0.7

270

165

0.2

171

0.1

0.6

67.5

0.1

0.2

0.1

120

76.5

108

123

1.3

25.5

0.5

1.1

0.4

0.1

16.5

120

0.7

0.1

1.1

0.1

300

0.3

49.5

148.5

120

0.3

28.5

0.3

0.1

120

165

0.8

19.5

25.5

0.1

67.5

1.5

37.5

0.4

0.2

178.5

109.5

0.8

26.4

270

0.1

132

4.6

11.3

31.5

1.2

34.5

7.3

1.1

9.6

25.5

134.6

5.2

153

55.5

3.4

0.5

0.8

2.3

129.4

3.8

15.9

0.3

11.8

0.4

12.6

124.5

133.5

4.4

103.5

46.5

121.7

55.5

0.3

1.1

0.8

2.4

141.2

3.2

28.5

0.3

0.6

1.3

140.2

1.7

130.5

43.5

0.5

4.5

0.2

1.7

3.4

532.5 403.5 610.5 340.5 166.5 265.5

82.5

0.5

31.5

0.4

2.6

0.1

252

0.7

4.8

14730

0.1

136.5

3.2

61.5

11.3

0.5

4.5

1.6

5.8

456

120

1.2

0.3

0.1

165

97.5

1.5

874.5

0.1

0.4

21.6

0.2

0.4

0.1

48.8

23.2

0.7

13.2

388

113.2

4.2

22.5

124.5

6.9

123

0.5

3.2

0.6

5.1

64.5

75.3

0.7

6.4

8.8

6.4

0.1

7.2

5.6

433.5 148.8

67.5

0.6

0.8

0.5

0.2

330

180

0.1

0.3

75.2

7.2

17.6

6.8

0.2

2.4

0.1

1.1

26.4

188

45.6

0.3

7.2

0.1

0.3

0.1

0.6

15.4

474.4

130.9

5.4

102

0.3

7.5

0.1

5.6

9.6

82.5

390

120

0.8

0.4

0.8

0.2

675

180

4.4

210

3188

0.1

133.1

5.4

43.5

0.3

3.3

7.6

82.5

330

0.6

0.2

0.4

0.2

495

3.8

195

202.5

0.1

64.5

3.8

175.5

792

0.1

0.6

0.2

6.9

0.2

139.4

34.5

31.5

55.5

0.3

0.2

1.8

4.1

82.5

261

139.4

34.5

31.5

62.3

55.5

0.3

0.2

1.6

3.7

82.5

261

109.5 109.5

0.6

0.2

0.6

0.2

358.5 358.5

64.5

3.8

175.5

792

0.1

134.2

7.4

112.5

423.8

88.5

0.3

1.1

1.2

3.3

132

298.5

0.8

0.2

120

0.2

591

0.1

143.4

1.4

22.5

0.8

0.3

4.5

0.1

1.3

2.7

22.5

246

52.5

0.3

0.2

1.1

0.1

52.5

0.1

559.5

0.1

0.2

150 0.2

Green peppers 0.3

JJJJJJ 0.5

0.1

1.2

0.1

150

0.2

Paprika peppers

0.2

JJJJJJ

0.2

0.1

0.2

0.3

150

0.4

Okra

0.4

JJJJJJ

0.3

0.4

0.1

Allergy

Gluten

Lactose

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

0.1

Prot Carb

0.2

150

0.1

All values per standard serving

0.2

Cucumber

0.2

JJJJJ

Vegetables and vegetable products

0.2

kcal

0.1

Health and performance enhancing according to your genes Caution

0.2

Optimal kcal distribution, based on your genes

4 31 0

JJJJJJ Unpeeled potatoes

240 175 5 37 0

French fries with ketchup

150 209 3 27 9

JJ Potato sticks

25 18 0 4 0

JJ Potato crisps

25 132 0 4 9

JJJ Gnocchi

125 203 5 43 1

JJJ Frozen hash browns

200 290 5 35 14

JJJJJJ Lotus root

150 119 4 25 0

JJJJJJ Cassava

200 274 2 64 0 0 60 60 0 60 400 0 1.2 1.2 1.1 64 2.3 320 688 48 1 0 0.3 20 0.3 2 0.2 86 56.2 76 0 22 0 0 0 5.8 125.6

JJJJJJ Sweet potato

150 167 2 36 1 0 11831 45 6.8 75 405 0 0.4 1.1 0.3 33 1 195 540 18 6.9 0 1 8 4.8 6 0.5 79.5 73.5 58.5 0 54 0 0 0 4.7 103.4

117.4

1.2

150

189

121.5

0.2

0.1

0.4

834

225

1.7

67.5

0.5

140.3

2.9

160

0.8

184

0.7

0.4

0.1

1.7

362

146

0.4

0.6

72.7

2.3

13.8

3.8

62.5

168.8

650

0.5

0.2

1.2

21.3

193.8

77.5

0.5

26.3

0.3

19.9

0.3

0.5

7.8

2.4

13.5

1.4

0.8

0.1

0.2

3.8

95.3

24.8

0.2

2.3

0.1

19.9

0.3

0.5

7.8

2.4

13.5

0.1

0.8

0.1

0.2

3.8

95.3

24.8

0.2

2.3

0.1

2.2

104.4

1.9

189

5.3

586.5

0.6

2.7

5.7

16.5

612

222

1.5

0.6

1.6

191

4.8

74.4

129.6

1.1

7.2

0.7

0.4

1.7

914.4

237.6

2.1

21.6

0.4

159.1

2.5

140

108

0.6

0.3

1.4

762

198

1.8

0.8

0.6

Fat

5.2

Prot Carb

kcal

1.4

All values per standard serving

1.1

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

0.2

0.3

0.2

150

Chinese style vegetable mix

JJJJJJ

0.2

0.1

0.3

µg Vitamin D3/serving

150

Mexican style vegetable mix

JJJJJJ

0.2

150

µg VitB6+B12/serving

Vegetable mix peas carrots

328

JJJJJJ

393.6

222

25.1

200

108.2

Mixed pickles

300

JJJJ

µg Vitamin B2/serving

16.8

28.5

132

1.8

150

1.8

String beans

8.8

JJJJJJ

330

mg Vitamin E/serving

0.1

170

0.1

150

0.6

China beans

JJJJJJ

0.2

mg Vitamin C/serving

150

37.5

Lima bean

JJJJJJ

4.7

17.9

212

28.5

150

Chickpeas

µg A & ß-Car./ serv..

JJJJJJ

132

1.3

150

22.5

Sugar peas

140

JJJJJJ

mg Cholesterol / se..

150

Canned green peas, not drained

JJJJJJ

22.5

131.7

3.9

0.4

150

2.6

1.2

5.1

49.5

385.5

150

1.2

49.5

0.4

16.9

0.3

0.2

196.5

94.5

0.9

26.7

3110

0.2

1.4

0.9

25.7

0.3

246

130.5

0.4

21.2

7682

0.1

124.8

5.3

76.5

4.4

138

0.8

121.5

0.9

1.5

3.8

357

121.9

40.5

115.5

4.4

168

0.8

4.4

0.6

5.6

132

456

178.5 226.5

1.3

0.7

18.1

0.3

309

126

1.7

85.9

928.5

0.1

177.2

2.6

6.2

6.1

512

2.1

7.4

334

0.9

0.7

0.6

0.3

126

0.1

18.8

388

0.1

111

7.5

190.5

6.5

282

4.3

7.5

6.3

49.5

828

210

2.4

0.8

3.9

0.7

300

255

1.5

58.5

510

0.5

4.5

79.5

5.5

118.5

0.2

1.1

3.2

6.9

49.5

300

1.7

0.8

3.1

0.6

240

180

0.8

49.5

612

0.1

103.4 120.8

4.5

219

165

390

0.2

4.5

1.6

4.6

9.7

252

720

195

2.6

1.5

3.7

0.8

100.5

217.5

0.5

43.5

330

0.3

92.1

6.6

972

135

3.2

270

0.2

28.5

0.7

0.6

2.3

49.5

79.5

510

4.4

2.1

10.8

1.8

240

195

4.1

37.5

1065

0.7

119.4

7.5

120

2.5

0.2

0.3

6.8

49.5

450

300

0.5

12.3

0.6

240

225

0.8

37.5

612

0.1

128.5

6.4

1.5

88.5

0.2

322.5

4.6

0.1

4.7

225

195

2.3

0.7

0.3

82.5

0.1

13.2

390

0.1

111.7

7.5

177

1.6

345

0.3

1.7

0.1

238.5

378

369

2.4

1.4

0.5

240

0.1

37.5

633

0.2

142.5

16.5

198

0.2

40.5

1.2

3.4

7.2

540

150

37.5

1.1

2.3

0.5

300

210

0.5

49.5

195

0.2

142.5

15.5

198

0.2

40.5

1.2

3.4

7.2

540

150

37.5

1.1

0.5

300

210

0.5

49.5

195

0.2

101.3

4.5

113.8

4.5

113.8

4.5

523.5 244.5 244.5

300

3.6

331.5

0.2

2.8

375

150

4.7

195

0.4

2.7

0.5

300

240

0.5

43.5

600

1.1

0.4

123

0.4

150

Green peas 0.5

JJJJJJ 0.3

0.2

2.5

0.2

216

0.6

150

1.3

Soybeans

0.3

JJJJJJ

0.3

0.5

0.7

g healthy fat / se..

126

g unhealthy fat / ..

150

Runner beans

JJJJJJ

3.9

126

150

Thick beans

1.1

JJJJJJ

0.2

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

8.5

Potatoes and potato products, starchy plant parts, mushrooms

Prot Carb

Allergy

Gluten

Lactose

Caution

kcal

7.7

146

0.1

Allergy

Gluten

Lactose

0.4

200

0.2

JJJJJ

All values per standard serving

4.8

Peeled potatoes

0.4

Health and performance enhancing according to your genes

Vegetables and vegetable products

0.1

JJJJJJ

0.4

Optimal kcal distribution, based on your genes

Health and performance enhancing according to your genes

Caution

Optimal kcal distribution, based on your genes

Taro (dasheen)

150 153 2 34 0

JJJJJJ Japan tuber (Japanese potato)

200 362 10 75 1

JJJJJJ Sago palm

200 362 10 75 1

Jicama

200 82 3 16 0

Mushrooms

100 21 4 1 0

Canned mushrooms, not drained

100 19 3 0 1

Champignons

100 21 4 1 0

Canned mushrooms, not drained

100 19 3 0 1

JJJJJJ Truffles

200 118 17 15 1

JJJJJJ Morel mushrooms

200 30 5 1 1

JJJJJJ Birch mushrooms

200 50 9 0 1

JJJJJJ Butter mushrooms

200 30 5 1 1

JJJJJJ Red pine mushrooms

200 36 6 0 1

JJJJJJ Honey agaric

200 38 6 0 1

JJJJJJ Chanterelle mushrooms

200 30 5 0 1

JJJJJJ Boletes

200 34 4 1 2

JJJJJJ Porcini mushrooms

200 54 11 1 1

JJJJJJ Shiitake mushrooms

200 84 3 25 0

JJJJJJ Oyster mushrooms

100 23 3 3 0

Dried cream of mushroom soup

25 98 3 12 6 0 0 0.5 0 127.5 37.5 0 0.1 18.1 0.1 75 0.3 33.8 227.5 3.8 2.4 0 0.6 32 0.4 1170 0.4 172.3 0 4.3 0 2775 0 0 0 0.1 1.2

200 118 5 15 6 0 0 0.8 0.1 130 30 2 0.3 90 1.1 8 0.7 200 130 8 3 0 0.7 20 0.4 800 1.8 338 2 30 0 2842 0 0 0 0.2 169.5

Wild mushroom mix canned, n. drained 87

5.9

237

1.7

0.1

0.5

254

118

1.2

0.9

0.2

0.1

88.1

285

0.6

166.8

3.9

196

124

2.5

0.7

1.2

4.9

240

600

0.9

5.2

0.3

100

340

0.2

173.5

356

164

696

0.5

1.1

654

558

14.7

0.2

6.2

740

0.1

0.2

182.4

9.4

694

140

198

2.5

0.1

628

600

0.3

100

800

0.2

0.4

183.9

6.5

436

114

258

0.1

0.3

664

1.3

14.6

0.4

4.2

460

0.1

2600

0.2

178.2

604

242

2.8

430

1.8

854

238

1.8

1.5

0.5

100

800

0.2

0.3

320

140

344

2.7

0.1

380

600

2.6

19.4

0.1

100

800

0.2

180.3 183.3

11.1

594

148

628

2.3

620

600

2.6

0.6

100

120

0.2

0.3

173.2

554

158

112

2.2

0.1

724

600

3.2

1.5

100

880

0.2

0.3

177.2

284

324

338

0.1

0.2

780

600

2.4

17.6

0.9

6.2

100

120

0.1

0.2

130.6

33.1

452

124

972

2.5

154

0.4

0.7

1052

700

1.2

43.8

0.5

100

800

0.2

93.4

1.5

155

1.3

320

0.1

110

135

0.8

0.4

0.1

1.1

190

1.7

0.1

92.1

1.9

109

129

1.3

0.1

0.2

0.6

390

350

1.2

0.5

4.1

0.1

1.9

422

0.1

4.9

93.4

1.5

155

320

110

135

0.8

0.4

0.1

1.1

190

1.7

0.1

92.1

1.9

129

1.5

0.1

0.3

390

350

1.2

0.5

4.1

0.1

1.9

422

0.1

4.9

177.7

1.4

0.6

0.1

0.2

350

160

1.2

1.6

0.1

88.9

18.5

266

360

0.2

0.4

1.1

1856

596

6.3

2.4

1.4

0.7

460

186

1.8

1938

0.3

88.9

18.5

266

100

360

0.2

0.4

3.1

0.4

1.1

1856

596

6.3

2.4

1.4

0.7

460

186

1.8

1938

0.3

105.1

5.6

147

88.5

0.3

2.3

0.2

2.9

846

166.5

2.3

70.5

0.5

0.8

120

79.5

19.5

0.1

143.2

1.6

348

372

0.6

0.2

0.6

1844

320

5.1

0.6

1.4

0.3

200

146

2.2

0.1

137.2

11.1

122

0.6

0.3

0.4

786

320

1.8

0.2

1.4

0.3

320

0.1

157.8

24.1

156

31.1

172

0.6

0.1

8.2

956

300

7.4

0.1

1.4

0.1

180

120

0.4

0.2

0.4

JJJJJJ

0.1

1 0.3

39 0.2

0.6

208

0.6

200

0.2

Arrowroot

0.2

JJJJJJ

0.4

0.3

0.4

0.6

202

0.4

200

0.7

Yam

0.4

JJJJJJ

0.8

JJJJJ

Allergy

Gluten

Lactose

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

0.6

JJJJ

Prot Carb

0.1

JJJJ

kcal

JJJJJJ

0.9

1.5

JJJJ

All values per standard serving

0.5

200

3.5

JJJJJJ

Potatoes and potato products, starchy plant parts, mushrooms

0.2

Jerusalem artichokes

1.5

JJJJJ

Caution

Health and performance enhancing according to your genes

0.2

JJJJJJ

3.6

Optimal kcal distribution, based on your genes

0 0

K Mustard

5 4 0 0 0

L Tomato ketchup

20 22 0 5 0

K Dried ginger

1 3 0 1 0

100 176 16 12 7 0 0 0 0.1 240 0 0 0.1 1.7 0.2 230 2 710 500 0 0 0 0 0 0 600 0 0 0.6 700 0 0 0 0 0 0 36.2

5 7 1 1 0 0 0 0 0 12 0 0 0 1.7 0 11.5 0.1 35.5 25 0 0.1 0 0 15 0 1250 0 15.2 0.6 35 0 2.9 0.4 0 0 0 0.2

Granulated chicken broth / bouillon

0.2

0.1

1.5

1.4

0.6

1.5

0.3

0.1

0.2

0.6

9.1

4.5

0.1

10.1

1.9

2.2

13.6

0.2

1.8

8.6

0.4

7.4

224

0.2

2.4

4.7

0.2

3.9

0.1

0.4

3.9

0.1

26.8

0.4

12.7

62.5

0.1

11.8

0.2

6.5

22.5

0.1

3.5

1.5

14.1

4.8

0.2

1.5

0.1

13.4

0.1

2.3

0.1

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

Prot Carb

kcal

g 0

Granulated vegetable broth

All values per standard serving

0.2

Allergy

Gluten

Lactose

Spices, seasonings, additives

Caution

Health and performance enhancing according to your genes

Vinegar

0.1

Optimal kcal distribution, based on your genes

1 1 0

JJJJ Bean sprouts

12 5 0 1 0

JJJJ Sprouted chickpeas

12 4 1 0 0

JJJ Sprouted lentils

12 4 1 0 0

JJJJ Germinated peas

12 4 1 0 0 0 12.2 2.6 0 18 26.4 0 0 5.4 0.1 6.7 0.1 22.8 20.8 11 0.1 0 0.1 0 0 2.4 0 86.5 0.4 11.3 0 3.8 0 0 0 0.3 10.8

Grain sprouts

12 8 0 2 0 0 0.6 0 0 4.8 13.2 0 0.1 29.6 0.1 1.3 0.1 18 12 0.7 0.7 0 0.3 35 0.1 0.1 0 13.6 0.2 12 0 2.4 0 0 0 0.3 9.6

JJ 0 10.1

10.4

10.8

150

0.3

Bamboo shoots

0.4

0.3

Black olives

JJJ

Green olives

JJJ

57.7

12.1

0.8

3.6

Oil fruits

JJJ

7.2

11.3

10.6

Sunflower seed

JJJJJJ

0.2

34.8

10.8

10.1

14.9

Linseed

27.8

JJJJJJ

0.1

3.6

Oil seeds

2.4

JJJJJJ

1.3

0.3

115

Pine nut

JJJJ

0.1

0.2

113

Pumpkin seed

352

0.6

0.3

Pistachio

0.1

JJJJJJ

0.1

19.2

118

10.1

28.2

Chestnut

36.8

JJJJJJ

20.8

13.7

27.6

353

22.8

26.4

Sweet almond

0.1

JJJJJJ

0.1

3.8

412

3.6

6.7

Brazil nut

0.7

JJJJJJ

0.1

355

0.1

5.4

Cashew nut

0.1

JJJJJJ

0.1

419

Pecan nut

JJJJJJ

19.2

9.7

26.4

Coconut milk

19.6

25.8

14.4

181

Coconuts

JJJ

2.4

2.6

390

4.2

Hazelnuts

2.2

JJJJJJ

12.2

3.6

286

Walnut

138.5

3.9

79.5

73.5

0.3

0.6

1.4

702

375

1.1

22.5

0.3

67.5

0.5

150

120

0.5

9.8

0.1

10.4

0.8

54.8

17.6

0.3

0.2

2.8

0.1

7.2

1.1

15.5

0.9

19.4

3.4

7.2

11.2

0.3

12.2

0.2

0.1

0.4

15.5

0.9

19.4

3.4

11.2

0.3

12.2

0.2

0.1

0.4

0.8

1.2

5.2

137.6

5.3

200

0.1

0.7

24.2

156.8

378

1.1

17.2

1.2

2.7

0.5

254

7.4

0.6

1.2

173.8

0.9

11.4

1.5

14.6

146.2

240

1.4

41.2

0.8

0.5

0.6

9.6

0.7

1.5

4.5

3994

1.5

4.5

4036

106.6 106.6

4.6

168

0.2

11.4

0.2

14.6

146.2

240

1.4

41.2

0.8

10.6

0.5

0.6

9.6

0.7

1.3

1.4

126

102

159.2

1.4

0.8

11.4

120

206

1.8

5.2

0.9

15.6

0.9

2.5

0.4

3.6

1.2

1.1

1.7

103.2

213.8

5.6

0.2

0.3

114

166.6

1.2

0.1

0.6

18.4

8.4

0.8

45.6

1.8

1.6

6.4

117

300

5.3

451.8

0.4

3.6

1.4

34.8

612

708

4.4

81.6

7.6

0.3

150

120

3.1

4.2

3.7

541.2

1.9

13.9

1.1

14.4

101.4

15.5

2.4

1068

1.7

96.6

2.3

2.2

0.8

144

3.5

31.2

1236

3.8

22.8

3.1

7.5

1.2

318

108

0.2

5.6

660

1.4

43.8

3.2

11.9

2.1

112.8

0.7

1.2

3.3

240

0.1

16.2

0.1

2.3

0.2

1.2

0.2

26.7

29.4

52.2

53.5

0.3

1.2

8.3

37.2

2.7

6.8

208.2

390

0.2

1.2

1.7

0.2

2.1

1.3

2.9

8.4

36.6

405

105

912

0.2

14.4

1.4

18.6

2.4

1.9

300

98.5

462

0.4

3.7

40.8

0.9

5.7

454.2

174

109.8

270.6

0.5

1.8

1.2

1.3

23.4

58.4

19.8

30.5

4.8

0.1

28.2

0.8

424.2 405.6 380.4 413.4 362.4 169.2

138

0.8

19.8

0.3

4.2

0.5

210

126

0.3

16.2

14.4

0.2

4.5

70.5

0.2

17.5

2.3

2.4

189.5

1.1

0.4

3.1

0.7

0.4

2.6

4.6

34.2

172.8

115.2

306

0.9

2.3

447

960

2.1

89.4

1.2

10.5

2.1

396

13.3

13.2

3.2

0.4

1.8

4024

128

83.8

192

0.6

1.1

29.2

177.6

536

1.1

34.8

1.1

240

0.5

9.2

2.6

0.7

11.7

530

340

44.7

740

1.7

169

660

767

1.8

2.8

1.6

440

155

9.1

0.7

11.7

528

340

140.2

752

1.4

2.6

169

660

767

1.8

2.8

7.2

1.6

440

155

9.1

13.8

2.7

0.9

82.4

190

8700

86.4

3.1

231.6

0.6

JJJJJJ

36.9

48 37.1

7 25.3

34.2

576

1.5

100

Peanut

37.4

JJJJJJ

22.5

30.3

24.5

0.9

576

25.3

100

7.2

Nuts

8.5

JJJJJJ

6.6

6.5

4.6

2.1

339

2.1

100

5.8

Crystal noodles

0.3

JJJJJJ

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

Prot Carb

kcal

Allergy

Gluten

Lactose

0.1

JJJJJJ

All values per standard serving

JJJ

Legumes (mellow), nuts, oil and other seeds

Soya sprouts

Caution

Health and performance enhancing according to your genes

JJJJJ

Optimal kcal distribution, based on your genes

JJJJJ Berlin-style head cheese

250 238 24 2 15

JJJJJ Hot Dog

115 267 11 30 11

Königsberg meatballs

200 388 33 12 24

Foie Gras

150 294 24 7 18

JJJJJJ Meat pastry

350 945 40 59 61

JJJJJJ Herbal pastry

350 588 62 3 37

Ground beef patty (fat and salt)

100 171 29 0 6

Minced veal tenderloin, Zurich-style

250 395 31 6 25

Ragout fin

180 236 19 6 15

Pickled knuckle of pork, cooked

250 358 41 2 21

Pork loin with sauce

250 460 38 7 32

JJJJJJ Debrecener and bean stew

350 420 22 16 30

JJJJJJ Roasted pork roll with sauce

300 315 38 5 16 0.8

25.9

6.6

1513

2.3

3.1

27.4

6.6

1635

16.5

2978

2.1

0.1

639

2.2

154 462 21 0 0 4.5 271.1

228 15 0 0 0.6 236.6

168.4

12.5

1518

180

175.4

330

242.5

137.2

0.8

1.8

124.2

312

0.2

0.3

1.9

2.6

570

405

3.2

97.5

6.6

112.5

0.2

179.9

1.3

2.5

300

225

370

0.6

1085

1.3

63.5

210

5.4

1055

0.4

261

307

102

2.8

5.8

20.4

344.3 154.2

670

293.4 582.5

0.2

0.1

0.3

0.7

16.2

137.5 304.2

3.6

4.2

112.5

206.5 232.5 137.5 284.4 102

288

794.5

0 1473

0.8

0.7

1.1

0.3

0.2

0.6

731.5 747.5

2.8

0.6

3.3

7.5

160

2.4

729

1.1

731.5 387.5 267.5 338.4

483

7.7

280

120

1.4

4.6

2.4

175

3.6

3.7

12.5

0.1 157.5

0.2 60.6

0.3

1.2 0.5

0 0.3

0.1

203 0.1

485 0

412

437.5 312.5 302.5 280.8 614.7 539.4

393

458.5

1541

356

132.3

0.5

0.9

936

0.1

246

0.1

0.7

276

271.5

1776

4.7

1.2

0.3

2.2

360.5 247.5

12.3

1558

4.2

840

0.6

1.4

0.7

4.2

24.5

630

259

4.4

6.2

157.5

0.5

1.5

241.2

1.2

87.5

182.4

31.5

367.5 563.5

97.6

0.3

1.1

37.5

111

325.5 136.5 202.5

665

8.1

2328

3.2

1873

2.3

0.1

0.4

3.2

31.5

945

301

4.4

87.5

10.1

157.5

0.3

128.7

0.9

404

290

5.3

1268

442

0.2

1.4

406

180

3.2

6.1

1.6

0.2

1.7

140

200

4.1

895

615

0.1

0.3

255

132.5

2.6

68.8

0.1

0.7

196.8

265

0.9

57.9

2.1

12.7

206.1

0.2

210.5 227.5

21.9

126.5

0.9

386.4

0.2

997.1

0.4

0.7

3.3

24.2

184

133.4

1.4

36.8

13.9

0.4

861.4 378.7 479.9 305.4 118.9

616

0.9

Fat

0.9

Prot Carb

1.9

kcal

1.3

All values per standard serving

0.6

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

2.7

0.7

0.4

1.2

100

0.9

Tofu

0.9

JJJJJJ

mg Vitamin C/serving

9.7

0.8

18.4

150

3.2

Soy milk

16.1

JJJJJJ

4.7

194

0.8

27.6

Ripe soybeans

3.3

JJJJJJ

µg A & ß-Car./ serv..

160

56.4

167

542.5 836.5 8208

Ripe lima beans

230

JJJJJJ

421.2

565

2485

151

306

mg Cholesterol / se..

Kidney beans

205

JJJJJJ

21.9

150

246

301

158

213.5

White beans

157.5 203.4 152.5

JJJJJJ

130

85.3

0.5

347

110

175

0.3

0.5

1.9

130

0.3

0.4

115

0.5

0.1

0.7

138.8

1.7

97.5

421.5

0.2

28.5

0.9

255

171

0.9

19.5

26.1

0.3

0.2

0.1

7.8

0.8

216

1050

504

4.1

53.4

1.7

28.8

282

116.4

0.7

1.8

0.2

0.1

10.8

0.7

109.2

822

408

3.8

1.8

4.9

0.7

240

114

0.3

2.4

6.6

0.1

219.6

5.8

13.2

6.7

8.5

656.4 124.8

330

172.8

6.6

12.8

312

246

7.3

664.8 283.2 280.2

0.1

2.4

3.7

144

1080

720

120

2.5

37.5

1.6

600

297

0.4

228

1.5

0.7

0.6

0.1

100.8

252.6

0.4

21.6

1.5

79.2

504

429

4.5

42.6

2.1

7.7

0.8

345

0.6

285

0.2

1.2

0.2

1.6

165

486

4.2

74.4

3.3

1.3

330

118.2

1.7

2.4

108

0.2

12.7

4.5

356.4

5.6

6.4

6.6

12.8

39.6

255.6 246.6 244.2

261

0.1

2.4

0.7

801.6

381

3.7

67.8

1.6

1.9

246

106.2 154.8

1.5

240

0.1

6.2

225

0.6

313.2

0.3

15.6

127.8

564

444

2.3

0.8

70.8

165

0.1

0.2

6.6

5.2

65.4

169.2

180

0.1

15.6

1.6

204

556.2

654

3.5

77.4

1.7

1.1

156

102

0.2

0.1

6.6

7.2

136.8

246

1.8

329.4

0.1

7.2

0.8

378

930

546

57.6

1.5

3.7

1.5

240

105

0.6

0.9

0.2

0.4

0.5

185

1.4

60 0.5

Ripe lentils 0.6

JJJJJJ 0.5

0.5

8.6

0.9

161

3.8

g healthy fat / se..

Ripe chickpeas

g unhealthy fat / ..

JJJJJJ

5.2

8.5

4.3

6.5

167

9.7

12.6

Ripe peas

7.9

JJJJJJ

8.6

32.5

14.4

172

18.4

2.4

Ripe pigeon peas

3.3

JJJJJJ

11.8

10.9

8.4

5.2

167

8.2

Allergy

JJJJJ Gluten

China ripe beans

129

JJ Lactose

10.9

JJJ g

Allergy

Gluten

Lactose

Caution

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

16.7

JJJJ Mostly animal menu components

Prot Carb

12.4

JJJ

kcal

11.3

16.7

JJJJJJ

All values per standard serving

Health and performance enhancing according to your genes

Legumes (mellow), nuts, oil and other seeds

8.6

Optimal kcal distribution, based on your genes

Health and performance enhancing according to your genes

Caution

Optimal kcal distribution, based on your genes

Venison stew with red wine

350 508 47 9 30

JJJJJJ Sweet and sour wild boar

300 522 50 9 32

JJJJJJ Fried chicken

250 425 53 0 24

Poultry croquettes

200 378 20 15 27

JJJJJJ Chicken burger

150 378 14 46 15

JJJJJJ Chicken cordon bleu

150 300 31 12 14

LLL Chicken fricassee with mushrooms

450 693 44 11 51

JJJJJJ Roasted duck (cooked w. fat a. salt)

100 221 19 0 16

JJJJJJ Roasted goose with sauce

300 672 46 7 52

JJJJJJ Herring rolls

250 533 31 72 13

JJJJJJ Cream herring

100 129 7 1 11

JJJJJJ Herring cooked in tomato sauce

80 98 6 2 7

JJJJJJ Breaded pollock fillet (standard recipe)

180 407 31 19 23

JJJJJJ Fish roll with tomato sauce

350 301 36 13 12

JJJJJJ Sushi

400 1,224 45 219 17

JJJJJJ Breaded a. fried calamari

280 375 41 26 11

JJJJJJ Fish and chips

350 931 25 104 46

JJJJJJ Fish sticks

150 380 19 23 24

JJJJJJ Scrambled eggs

120 193 13 2 15

JJJJJJ Omelet

140 249 17 2 19

JJJJJJ Poached eggs (eggs Benedict)

120 163 14 2 11

JJJJJJ Cheese souffle

140 424 19 5 37

Herb Butter

20 128 0 0 14

Currywurst with chips

100 184 5 12 13 2.2 0.4 11 6.8 0.2 0 0 0.1 9 0.1 2.6 19.6 2.2 0.2 0.1 0 37 0 45.8 0 5.8 0.4 5.6 19.6 78.8 0 0 0 0.1 4.9

12.7 0.4 48 194.3 0 0.1 22.2 0.7 12 0.9 105 357 9 1.3 0 0.5 70 0.3 497 0 196 2.4 55 12 220 4 0 0 0.9 66.4

267.2 564.2 327.6 400.4 313.2

2.3

2.5

2.4

1.2

0.9

11.3

4.7

44.4

31.5

73.5

7.6

6.3

11.5

50.4

680.4

1.9

74.4

2.1

57.6

1.7

37.3

0.1

3.3

76.2

1.8

70.8

0.1

2.3

72.8

210

93.8

2.6

74.2

2.1

36.8

0.1

3.8

100.5

0.8

2.4

55.2

4.5

66.5

2.6

0.6

1.1

0.7

0.9

13.5

2.3

0.9

4.6

45.5

2471

205.5 626.5

0.4

0.8

24.8

0.1

1.5

5.6

720

1.4

5.1

847

1.3

76.3

0.2

298.2

68.6

91.6

67.2

99.6

145.6

88.2

487.2 238.8 298.2

756

0.9

88.2

97.2

58.8

234

5.2

81.6

1.3

82.5

118.5

189

0.8

163

4.5

4239

17.5

399

643.2 706.5 829.5

1.9

6.1

1324

332

188

564

1696

0.6

0.5

1.6

772

644

3.5

4.2

180

2.8

4.9

1025

372

2.2

2.8

296

4.6

414

4.7

23.2

2.6

4.2

5.6

1395

0.2

327.6

0.9

0.1

1.3

511.2

136.8

2.5

48.6

1.2

0.2

1.4

419.2

1.7

462

129.5

105

103

1.1

318.6

138.6

86.4

402.5 428.4

22.2

1610

0.7

693

0.8

1.2

3.3

24.5

1040

175

0.9

31.5

0.8

157.5

0.2

651.7

703.5 595.8

3.5

4.9

0.5

576

10.4

78.4

9.9

240

0.6

121.6

0.1

0.4

0.9

156.8

57.6

0.4

0.3

37.4

0.1

6.6

140.7

71.2

0.7

4.5

738.5 230.4 187.2

129.5

4.3

196.6 109.6 283.3

0.9

257.6

126

352.8

8.4

1585

0.8

1204

0.1

0.8

36.4

627.2

1848

2.1

75.6

23.2

0.2

2.4

371.7 886.6 750.1

182.4 292.5

69.6

1.9

75.6

1.6

26.8

0.1

2.7

81.1

348.6 223.2 428.4 358.8 343.5 276.5

1.5

19.6

201.6 166.8

280

1.6

620.2

3.3

44.2

0.1

1.8

68.7

291.2 388.8 401.8 325.2 193.5 367.5 193.2

1.6

0.5

316.4 472.8 572.6 410.4

3.8

37.8

JJJ 18

L 7.9

74.2

0.1

602

135

0.7

315

0.7

2177

0.1

0.2

0.5

0.9

140

7.1

0.4

46.8

0.1

92.6

128

0.7

0.8

118

4.1

108.2

4.8

620

337.5

422.5

0.9

1085

1.3

7718

0.1

4.3

72.5

582.5

205

2.4

185

2.1

60.8

0.9

8.4

462

365

3.6

130

3.3

188.7

1473

138

474

10.6

1710

5.4

1263

0.7

1.1

3.3

1113

825

5.6

6.4

135

0.3

0.1

1072

672

0.6

0.8

864

258

16.6

63.3

153

187

7.4

756

0.9

250

234

254

2.9

0.1

218.2

176

0.1

5.2

132

1.6

5.1

145.5

106.5

3.6

133.5

0.3

52.5

5.6

202

0.5

0.4

104

134

9.2

387.5

3.6

5.8

132.5

262.5

6.1

384

6.4

5.1

1929

165

8.4

334.8

2.8

1.6

67.5

553.5

1517

441

42.5

1706

814.5

0.6

0.5

2.3

31.5

396

315

4.1

3.6

13.1

0.3

147

1.3

1.1

35.1

0.5

0.2

89.2

0.9

1.5

331.5

9.2

1235

0.6

495

0.9

0.2

1.4

69.1

2.9

286.5

271.5

172.5

5.9

549

0.6

784.5

0.2

0.8

0.3

4.3

37.5

331.5 208.5

217.5

1.6

153

2.2

35.1

0.1

0.3

135.2

0.8

368

808

202

824

512

0.5

0.1

0.9

1.7

214

1.5

1.6

0.1

0.5

1.3

381

6.9

1908

0.3

810

6.1

0.3

6.8

690

297

34.2

0.2

1.8

2.7

17.5

2433

2.2

0.7

0.9

345

1.3

1.5

470

140

16.7

7.4

52.2

0.9

2.8

3829

10.1

6.3

1495

14.4

3398

2.3

0.1

0.2

2.9

1.9

1439

0.7

1127

0.2

0.3

5.4

8.9

483

407.5 570.5

317.5

2.6

667.5 213.5

6.9

112.5

0.4

1.1

77.5

112.4

2.2

2.7

47.5

2483

327.5

236.3 154.5

2.7

17.5

245

196

220

15.9

1360

0.8

662.5

1.1

1.3

4.4

545

287.5

3.8

5.7

0.1

332.5 650.7 453.3

390

242.5 662.5 612.5

5.9

1145

0.8

635

0.4

0.6

1.7

390

245

4.1

0.1

0.4

483

11.8

552.5 17927

202.5

31.1

458.5 222.5 452.5

378

3.5

1806

0.4

745.5

1.2

1.1

3.6

542.5

448

6.5

7.5

0.1

0.3

0.9

236

167.6 203.9 255.4 194.9

242.5

472.5

357.5

12.6

2178

1130

0.1

565

112.5

1.8

42.5

2.7

52.6

3.8

1.8

82.5

3.5

395.5 232.5

1.2

4.2

1736

154

410.4 392.3 142.8 230.6 800.8 565.8 400.4

369

1.6

6.6

2750

324

20.9

3.2

24.7

8.1

27.1

30 8.1

270 14.8

250

21.6

Wild ragout with sauce

21.8

JJJ

16.3

15.8

8.8

9.6

803

27.3

250

10.2

Puff pastry filled w. cheese a. ham

4.3

JJJJJJ

31.2

5.7

536

16.3

350

6.7

Liver dumplings

11.5

7.8

27.7

9.4

583

9.5

250

Allergy

Gluten

Lactose

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

9.4

Roasted pork with sauce

Prot Carb

6.4

kcal

9.2

All values per standard serving

5.3

JJJJJ

Mostly animal menu components

12.2

Caution

Health and performance enhancing according to your genes

6.8

Optimal kcal distribution, based on your genes

40 152 1 22 6

Crispbread with butter and cheese

50 200 9 7 15

200 434 19 52 16

Pretzels with cheese

50 174 7 22 6

L Toast with butter and honey

35 116 1 17 5

K Cornflakes with milk and sugar

150 252 6 48 4

K Fruit muesli with milk and honey

150 156 2 32 1

JJJJJJ Cereal with milk, sugar and fruit

150 207 6 34 4

JJJJJJ Cereal with whole milk (standard recipe)

200 270 11 37 9

JJJJJJ Broccoli salad with vinegar marinade

100 78 3 3 6

JJJJJJ Leek salad with vinegar marinade

130 91 3 4 7

JJJJJJ Beetroot salad with vinegar marinade

170 133 2 12 8

JJJJJJ Green bean salad w. vinegar marinade

200 150 4 9 11

JJJJJJ Green salad with cream dressing

250 70 3 8 3

JJJJJJ Green salad with mayonnaise

250 138 3 7 11

57.2

0.7

176.8

0.9

1.2

3.2

66.3

182

67.6

0.8

79.3

0.3

12.5

0.3

219.7

57.2

3.9

20.3

881.4

3.7 141.9

221.8 229.2 167.5

28.9

64.6

111.4

2.7

58.5

755.1 877.5

47.6

1.1

260.1

11.2

0.4

66.3

290.7

125.8

1.1

28.9

0.4

23.2

0.4

56.1

47.6

6.5

45.9

3.5

128

66.6

114

266

0.7

1.9

224

152

1.1

124

0.5

26.6

0.5

334

142

5.1

24.3

604

83.4

2.7

38.9

112

0.5

196

0.7

0.9

2.4

194

0.7

0.4

0.5

212

140

4.1

65.1

725

136.6

4.9

274

15.3

380

118

1.7

1.9

12.1

430

224

1.7

198

1.9

1.5

0.1

186.6

318

1.5

3.3

99.1

3.9

1.5

55.5

1.5

163.5

16.1

261

0.7

28.5

9.5

1.9

2.9

15.2

273

166.5

1.6

1.4

67.5

1.6

73.8

124.5

0.5

12.4

52.5

108.5

3.2

67.5

328.1

0.7

13.5

12.7

26.8

13.5

292.5

145.5

46.5

0.4

67.5

0.4

81.2

61.5

0.6

18.9

52.5

1.5

89.1

1.3

28.5

111

4.3

214.5

0.8

364.5

16.8

0.9

4.5

22.9

10.5

180

76.5

0.8

124.5

0.5

0.1

63.5

199.5

0.1

1.7

102

2.4

10.8

0.9

39.2

28.4

31.9

50.1

50.4

0.2

87.5

0.6

3.9

0.2

8.3

3.2

47.6

44.5

0.4

8.8

0.3

8.4

0.2

0.1

0.2

0.3

55.7

11.6

2.9

JJ 11.9

1.1

67.5

23.5

257.5

12.5

238

0.1

578.5

0.1

0.3

3.5

0.4

203.5

1.1

8.3

0.2

26.9

0.2

0.1

84.5

3.9

104.8

3.7

232

288

24.6

632

1.4

842

0.5

3.8

278

140

1.1

254

2.3

26.3

0.6

136.8

266

1.3

7.8

478

10.1

6.2

Baguette w. mozzarella a. tomatoes

0.6

JJJJJJ

1.9

JJJJ

4.5

Crispbread with butter and jam

4.4

281

Poppy seed roll w. butter a. salami

152.5

155

2.5

82.5

268

82.5

50.8

Muffin with butter and honey

15.3

1.6

11.5

164.5

315

0.2

216

0.2

0.1

0.3

10.5

69.5

57.5

0.6

227

1.8

0.1

0.4

55.7

134.5

0.3

186.5

39.5

9.7

8.1

1.7

11.6

35.2

1.1

36.8

0.2

50.4

15.5

0.6

16.5

9.6

58.4

49.6

0.6

7.2

0.4

18.4

0.1

35.6

21.6

0.3

0.9

16.8

4.1

27.4

2.6

141.1

28.1

107.1

2.4

317.1

0.4

521.1

0.7

0.1

1.2

8.5

158.1

185.3

84.2

40.8

0.8

0.1

69.2

68.9

0.6

83.3

30.6

6.7

LLL

62.5

0.7

256

1.3

67.5

Rolls with butter and honey

102.5

2.8

2.1

252

Rolls with butter and jam

0.3

7.4

126

820

White bread with honey (standard recipe)

805

137.5

140

1.7

262

87.5

77.5

White bread w. butter a. cheese

0.7

25.7

1.3

53.6

48.5

8.2

177.7

0.4

255

7.8

0.2

15.9

2.6

91.8

71.4

0.6

11.9

0.4

39.5

0.2

0.1

54.5

47.6

0.3

0.5

83.3

18.7

4.6

0.5

0.1

17.5

74.2

0.4

0.3

14.4

0.2

0.1

37.8

34.3

0.5

0.8

114.8

25.9

6.4

16.8

1.4

87.5

13.3

57.4

2.4

151.9

0.3

17.8

1.5

87.5

13.3

57.4

0.1

148.4

0.3

285.6 284.9

0.5

7.5

0.1

15.9

17.5

74.2

67.9

0.6

21.7

0.4

15.3

0.3

0.1

66.5

43.4

0.4

0.5

112.7

25.9

6.4

17.6

1.4

12.5

38.5

0.9

127.5

0.2

235

0.6

2.5

5.4

9.5

60.5

101.5

0.4

25.5

0.3

29.5

0.2

1.5

0.5

0.1

JJJ

0.6

3.4

36.3

236

0.4

White bread w. butter a. jam

0.9

14.5

0.6

0.1

15.5

8.4

62.3

0.3

24.5

0.3

20.3

0.2

9.8

26.6

0.4

0.8

116.2

25.9

6.4

0.1

0.3

120.6

111

18.6

10.2

0.5

0.2

91.6

0.3

60.6

24.6

5.2

12.5

0.7

0.1

14.5

6.3

78.4

0.7

11.2

0.6

18.9

0.5

0.1

34.3

23.1

0.5

0.8

114.8

25.9

6.4

29.7

1.3

102.4

17.6

165.6

2.9

396

0.3

21.8

1.4

60.9

22.4

37.1

1.7

115.5

0.3

21.2

2.3

1.8

775.2

10.8

82.8

217.8

0.2

24.8

67.2

13.3

56.7

58.1

0.6

387.2 210.7 364.8 176.4

0.5

0.1

0.6

9.6

77.6

106.4

0.4

240

1.8

23.2

0.3

0.4

30.2

137.6

0.4

182.4

39.2

9.5

0.1

285

282.5

198

115

105

Linseed bread with butter and salami

JJJ

1.1

7.2

44.5

43.4

218

6820

6788

Brown bread with butter and jam

6 10

1.1

44.1

28.7

38.2

2.4

51.5

0.3

84.7

0.6

3.8

0.2

8.3

14.7

59.2

80.5

0.5

9.5

0.4

7.7

0.3

0.1

58.5

45.5

0.2

0.3

63.7

13.7

3.4

136

1.3

20.5

0.8

24.3

0.8

0.1

107.2

86.6

0.5

60.8

12.9

3.3

0.6

8.2

6.8

14.1

0.1

15.7

5.6

123.9

97.3

0.8

16.1

0.6

24.1

0.6

0.1

61.6

0.6

0.8

116.2

25.9

6.3

35.6

4.1

2.1

54.6

133.7

0.4

270.9

0.2

27.3

4.1

63.1

7.6

102.6

7.8

116.3

0.5

24.2

3.3

78.4

81.2

4.8

89.6

0.2

277.9 264.5 205.8

0.1

0.6

1.3

7.7

204.4 155.8

128.8

1.2

18.9

1.2

16.8

0.8

172.6

120.4

0.5

3.5

0.7

3.2

1.8

1.2

122 1.8

35 3.1

Rye toast with butter and honey

5.4

3.2

4.5

0.3

3.4

130

3.4

2.5

Whole-grain bread with ham

1.4

JJJJ

6.3

4.4

1.8

204

1.6

1.1

Whole-grain bread w. butter/honey

0.7

2.1

4.3

4.8

218

5.9

Allergy

Gluten

Lactose

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

Whole-grain bread w. butter and jam

Prot Carb

8.8

kcal

All values per standard serving

1.4

Mostly vegetable menu components

1.4

Caution

Health and performance enhancing according to your genes

8.6

Optimal kcal distribution, based on your genes

110 1 1 11

JJJJJJ Lettuce with dressing

100 56 1 2 4

JJJJJJ Carrot a. turnip greens salad w. vineg..

300 207 4 13 15

JJJJJJ Savoy cabbage with cottage cheese

100 54 3 4 3

Cucumber salad with yogurt

150 62 2 4 4

JJJJJJ Peppers salad (standard recipe)

300 195 3 8 17

JJJJJJ Tomato salad with olive oil

150 150 1 4 14

JJJJJJ Carrot salad with oil and vinegar mari..

285 385 2 18 34

JJJJJJ Carrot salad with lemon

285 342 2 19 28

JJJJJJ Unsweetened fruit salad

200 120 2 26 0

JJJJJJ Fruit salad (standard recipe)

310 220 2 50 1

JJJJJJ Potato salad with oil &amp; vinegar dressing 250

270 4 28 15

JJJJJJ Cheese Salad

150 314 17 6 24

JJJJJJ Whole grain pasta salad w. vegetables

329 503 16 67 19

JJJJJJ Pasta salad w. vegetables/mayonnaise

350 508 15 75 16

Sausage salad (standard recipe)

100 202 7 2 19

Chicken salad with pineapple and mushr..

100 194 16 3 13

K Light sauce (standard recipe)

110 62 1 5 5

J Tomato sauce (standard recipe)

98 65 1 3 6 0.4 24.2 7.9 8.8 0 128.7 0 0 0 0.2 99.5

0.4 15.7 15.8 15.7 0 58.8 0 0 0 0.8 86.8

280.3 233.2

100

0.4

Lettuce with vinegar marinade

JJJJJJ

0.9

109

100

Corn salad with oil and vinegar

2.3

JJJJJJ

1.1

2.9

9.9

78.4

141

13.2

150

66.6

Endive salad with sunflower oil

JJJJJJ

0.4

4.4

25.5

110

0.1

150

26.4

Chicory salad with sunflower oil

1.6

JJJJJJ

0.1

159

1.1

100

44.1

Caprese salad

3.3

JJJJJJ

16.7

1.6

110

8.1

120

53.9

Greek Salad

307.7

JJJJJJ

65.7

0.4

205

113

125

1.7

626

0.4

357

0.6

0.7

0.3

2.3

185

0.8

0.9

0.1

0.2

249.3

155

2.3

3.5

69.6

0.5

163

217

0.2

638

0.6

0.4

1.4

181

0.7

0.9

0.1

146.1

2.5

15.2

197.4

12.4

109.5

987

2.3

4.9

3.4

15.5

0.5

1.1

1002

2.8

1.5

0.3

6.2

120.1

3.3

516

2.7

539.6 529.5

1050

0.8

2.3

5.4

118.4

15.2

233.1 205.4

7.5

96.1

1.4

255.5 190.8 265.5

3.5

73.5

0.6

753

3.3

26.7

0.2

0.9

58.5

166.5

0.8

27.5

360

52.5

16.2

108.5

1.1

0.2

195

1.7

27.5

0.8

52.5

0.2

220.1

0.8

46.5

0.3

58.9

0.3

312.5 387.5

32.5

9.3

28.9

165

6.6

55.8

46.5

37.2

43.4

1.7

3.1

23.5

14.3

45.2

40.3

4.4

37.8

1.6

9.5

8.9

23.4

396

142

0.5

0.2

0.3

276

0.7

44.8

0.1

4.1

31.4

21.9

7.2

2.6

23.8

795

2.1

7.2

99.8

91.2

12.1

51.3

1.5

903.5

14.9

18.9

39.9

857.9

156.8

0.9

0.6

34.2

0.2

0.6

22.5

0.2

46.5

0.2

218.1

6.8

96.9

91.2

11.3

48.5

1060

13.6

1.8

17.3

37.1

126.5

1.8

142.5

34.5

25.5

19.5

1.4

225

0.3

1.7

3.5

40.5

815.1 304.5

136.8

0.6

68.4

0.3

401.9 376.2 139.5

37.1

18.4

14.7

23042 21974

3.4

195.5 247.2 164.9 222.2

2.5

30.8

125

1.5

425

0.8

0.5

2.1

815.9 226.5 702.5 570.4

227.5 434.3

92.2

518

1.6

637

0.4

0.8

4.8

287

339.5 648.1

1.6

1.9

10.9

0.9

0.1

248.9 513.2

136.5

1.1

5.8

2793

24.5

7.4

262.1

5.2

111

33.3

0.6

873

0.6

2.7

6.7

135

465

192

1.2

0.4

603

111

16.1

283.4

1284

136.9

1.2

43.5

21.2

246

0.7

1.1

0.8

3.9

22.5

249

0.4

52.5

0.3

25.5

0.1

58.7

85.5

12.9

565.5

86.2

2.4

47.3

0.8

174

1.3

0.3

3.6

218

0.5

0.4

0.2

142.1

42.5

0.9

255.8

5.8

120

123

15.9

1.7

891

7.2

2.8

120

903

144

1.3

120

0.7

0.3

297

10.1

95.4

11766

1.8

89.1

1.2

117

0.4

156

1.1

0.5

0.4

2.4

268

0.3

0.2

0.1

51.1

0.6

10.8

995

2.6

84.2

2.1

0.2

148

0.4

1.1

229

0.3

0.2

7.4

8.6

840

1.4

81.9

1.1

180

0.9

702

1.5

0.3

2.1

264

1.4

0.2

156

20.6

2245

1.5

126.6

2.5

49.5

73.5

12.3

0.2

315

0.9

2.6

139.5

303

1.9

0.5

15.5

0.2

49.5

9.5

12.6

2163

1.6

128.8

1.8

61.5

28.5

0.5

289.5

3.7

64.5

273

135

0.2

0.4

73.5

12.7

4355

1.2

73.9

0.8

102

127

8.3

223

0.3

324

0.1

1.2

2.4

153

0.5

167

1.2

0.1

70.5

161

1.2

10.6

561

6.7

100.1

1.4

2.4

103.2

14.4

80.4

165.6

0.4

368.4

0.2

1.1

2.4

38.4

202.8

70.8

0.6

68.4

0.5

0.1

0.3

97.4

152.4

1.4

28.4

571.2

3.7

81.6

1.2

121

223

0.4

258

0.9

0.6

2.3

265

0.8

128

0.9

16.5

0.1

0.4

113.5

1.9

12.2

1949

2.9

229.8

4.4

147.5

22.3

62.5

0.6

67.5

2.8

0.3

7.4

820

137.5

1.6

0.6

41.3

0.4

285

117.5

1.4

43.7

6793

0.8

4.1

43.7

6800

0.7

224

4.5

152.5

77.5

89.5

52.5

1.1

7.2

810

140

1.7

0.6

0.4

282.5

226.9

4.5

142.5

77.5

40.5

1.9

100

2.9

2.1

7.1

807.5

135

1.7

77.5

0.6

32.5

0.4

280

102.5 102.5

5.9

43.9

6808

4.4

6.8

1.1

100 3.5

Italian salad 4.7

JJJJJJ 6.3

7.9

11.2

8.5

9.4

250

1.6

Green salad with yogurt dressing

12.3

JJJJJJ

1.7

2.9

13.8

11.6

118

28.3

250

23.4

Green salad with salad dressing

0.2

JJJJJJ

0.3

12.5

6.2

14.6

6.7

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

11.8

Prot Carb

7.3

250

7.9

kcal

4.8

Allergy

Gluten

Lactose

Green salad with vinaigrette

JJJJ

All values per standard serving

1.3

JJJJJJ

Mostly vegetable menu components

4.5

JJJJJ

Caution

Health and performance enhancing according to your genes

0.8

Optimal kcal distribution, based on your genes

48 360 1 0 40

Creamed horseradish

60 85 2 5 6

Vinegar and herb sauce

45 134 0 1 14

Herb cream sauce

60 94 3 3 8

J Cream dressing

60 112 1 2 11

K Cream Sauce

60 113 1 3 11

JJ French dressing

60 222 2 3 23

K Italian dressing

60 146 1 3 14

J Custard sauce

60 52 2 6 2

J Chocolate Sauce

60 52 2 6 2

J Caramel sauce

60 53 2 6 2

LLLL Cranberry sauce

60 43 0 9 0

LLLLLL Zabaglione sauce

60 118 2 16 3

L Rum sauce

60 61 2 6 2

K Barbeque sauce

45 54 1 4 4 36.1

3.1

22.8

17.4

7.9

98.4

0.3

15.6

15.3

15.5

13.2

50.4

0.8

15.6

0.4

22.8

0.1

1.4

24.8

52.2

0.5

80.4

114

49.9

0.1

0.9

5.4

1.8

2.3

1.8

0.3

1.2

6.5

0.6

7.7

7.8

17.4

0.2

2.4

0.2

0.3

1.8

0.6

0.1

0.6

49.1

4.8

14.4

65.4

0.2

3.3

2.1

5.4

63.6

10.2

0.2

55.2

0.2

22.2

0.1

0.5

35.4

26.4

1.2

49.1

0.3

4.8

70.2

71.4

0.3

23.4

2.7

4.8

5.4

99.6

52.2

0.6

55.2

0.3

12.8

0.1

80.4

0.1

0.5

34.2

25.8

1.3

14.4

4.2

50.4

5.4

82.2

0.2

26.4

3.2

5.4

67.8

7.2

0.1

54.6

0.3

0.2

18.8

90.6

0.1

0.5

32.4

1.2

38.9

0.3

175.8

26.4

4.7

25.8

0.3

667.2

1.2

0.5

2.3

2.4

37.8

56.4

0.7

37.2

0.1

7.8

0.2

19.2

1.3

1.8

211.8

2.1

31.7

0.1

72.6

6.6

49.2

22.3

60.6

0.4

70.8

0.1

0.7

0.9

2.7

6.6

61.8

42.6

0.3

25.2

0.2

22.4

65.4

9.9

0.4

60.6

44.4

3.4

28.2

6.5

79.8

4.2

44.3

0.2

63.6

4.2

19.2

17.1

32.4

0.3

0.1

0.8

0.9

1.8

37.8

10.8

0.1

18.6

0.3

13.3

34.8

0.4

0.8

1.3

0.1

1.4

2.8

16.8

95.4

29.4

0.4

11.4

0.5

123

0.5

4.8

43.9

0.1

102.6

40.2

44.4

44.9

0.1

87.6

10.8

64.8

20.7

132

0.4

226.8 234.6

0.2

1.7

2.4

5.4

93.6

24.6

0.2

53.4

0.2

81.6

0.3

5.9

214.8 229.2 166.2

6.4

JJJ

47.8

Salad mayonnaise

35.2

0.6

365

0.7

Mayonnaise

5.4

7.8

Red wine sauce

56.4

13.5

3.2

70.8

Wild sauce

0.1

86.4

154.4

118

3.2

100

0.7

Pepper sauce

1.6

1.9

5.2

Dark sauce

3.7

7.2

3.6

61.2

16.8

100

60.8

White wine sauce

0.3

0.2

11.3

0.3

100

0.1

Fish stock

10.2

23.4

0.1

0.2

22.4

Cheese sauce

27.9

79.8

13.5

0.2

0.5

2.8

Mustard Sauce

47.4

123.3

16.8

3.8

27.7

0.3

37.4

11.3

2.3

8.6

0.2

225

0.1

0.3

0.8

4.5

20.3

0.3

16.7

0.1

10.4

0.1

17.6

4.6

42.3

2.9

83.4

48.6

4.1

26.4

0.2

158.4

2.6

0.1

0.7

3.9

10.8

264.6

79.8

0.5

52.8

0.6

0.2

76.9

0.2

44.4

247.1 100.2

1.7

0.1

0.2

7.7

10.6

0.4

10.1

0.2

15.3

0.3

15.5

21.1

24.7

0.4

55.2

59.5

5.1

5.6

94.1

7.2

25.9

4.3

25.9

0.3

5.1

95.5

10.1

31.2

1.9

0.1

369.1 320.2

0.1

0.2

5.3

19.7

0.3

10.1

0.2

7.8

0.2

10.6

18.2

24.2

48.5

40.8

5.3

53.8

0.1

0.6

1.8

4.8

13.2

46.8

0.1

0.2

9.6

10.8

0.1

16.2

0.2

1.8

0.6

0.1

3.6

52.3

0.4

0.1

16.8

5.4

2.8

0.4

44.4

0.1

0.2

0.1

0.6

10.2

0.4

12.6

0.1

50.4

0.1

1.8

7.2

0.1

51.6

2.4

2.6

79.4

1.6

921

115

8.7

141

0.7

158

0.7

0.9

2.9

0.5

0.3

0.1

0.3

0.9

406

3.2

53.8

0.1

1.8

19.2

14.4

0.2

54.6

0.1

5.4

0.1

2.4

55.2

0.6

4.2

2.3

83.8

0.7

2.3

8.5

0.5

176

0.3

0.9

0.5

0.2

0.1

0.7

0.2

2.8

396

3.8

96.8

0.3

13.2

0.3

462

0.6

0.1

0.9

0.1

0.6

776

48.7

0.1

32.4

5.4

49.8

1.2

0.3

140.4

1.1

2.4

42.6

64.2

0.3

13.8

0.1

10.4

46.2

0.1

0.3

55.2

12.6

3.3

18.6

4.5

30.6

2.6

48.2

0.2

1.2

46.2

11.4

23.4

3.7

0.1

174

0.4

0.1

0.7

1.2

80.4

36.6

0.1

17.4

0.2

0.1

43.8

46.2

0.1

0.7

45.3

0.7

64.2

4.2

22.8

7.1

28.2

0.4

126.6

1.4

1.3

0.5

3.9

3.6

82.8

37.2

0.5

22.8

0.1

24.6

0.1

0.2

33.1

34.2

0.4

2.4

47.5

0.8

0.6

37.8

10.8

4.2

66.6

0.5

64.2

0.6

0.1

1.9

124.2

34.2

0.3

37.8

0.3

28.8

0.1

0.2

54.7

0.2

9.5

256.2 348.6 168.6

10.8

2.9

7.2

1.8

49.8

0.4

28.8

4.8

28.8

0.2

59.4

0.1

1.1

1.4

3.6

52.2

16.2

0.1

34.2

0.1

19.3

46.8

0.1

1.3

0.5

21.6

3.6

12.6

3.8

22.2

0.4

109.8

0.2

0.6

3.6

31.2

22.8

0.1

7.8

0.1

0.5

0.1

12.6

0.1

1.8

213.6 309.6

10.8

2.6

0.9

1.2

1.5

Curry Sauce 2.6

K 1.7

1.4

1.8

0.2

4.7

Horseradish with light sauce

0.5

0.2

33.6

2.2

11.9

Herb sauce

2.9

3.5

3.7

18.3

11.7

0.7

0.8

Onion Sauce

0.7

Allergy

Gluten

Lactose

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

JJJJ

Prot Carb

1.6

kcal

0.8

JJJ

All values per standard serving

1.3

LLLLL

Mostly vegetable menu components

3.2

JJJ

Caution

Health and performance enhancing according to your genes

0.4

Optimal kcal distribution, based on your genes

Bread soup

400 252 15 28 9

JJJJJJ Wild soup

350 315 34 12 13

K Oxtail soup

350 350 12 15 26

JJJJ Cream of chicken soup

350 340 30 3 23

JJJJJJ Bouillabaisse

400 344 35 3 17

JJJJJJ Carrot stew with pork belly

450 365 18 20 23

JJJJJJ Lentil stew

450 342 18 34 15

JJJJJJ Pea stew

450 297 10 30 15

JJJJJJ White bean soup with meat

450 275 21 29 8

JJJJJJ White bean soup

450 473 34 40 19

JJJJJJ Green bean soup

400 208 10 17 11

337.1 379.5 383.7 366.9 377.8 331.7 290.2 292.6

JJJJJJ

351.6

8.8

4.2

122

320

Egg flour soup

6.1

13.5

441

301.5

163.2

612

3.2

364.5

1.9

0.9

3.8

49.5

850.5

369

4.5

126

3.3

40.1

1.1

351

180

0.4

13.2

1787

7.9

1143

171

2.4

261

0.5

567

8.1

10.3

94.5

522

324

2.1

1.2

8.9

0.8

243

148.5

1.5

23.2

4248

10.6

1152

310.5

355.5

0.9

441

9.7

0.6

11.6

67.5

751.5

486

4.5

9.6

1.4

378

162

1.9

9.8

2421

5.8

121.5

189

126

684

2.8

733.5

2.4

0.1

6.8

711

162

1.5

76.5

2.3

202.5

0.4

0.1

410.4

193.5

1.4

27.6

360.5

0.8

4.1

812

2.9

468

384

500

1384

852

0.5

0.1

0.6

2.9

784

252

2.4

164

1.2

0.3

5.4

0.8

192.5

521.5

266

112.1

1204

3.2

525

0.4

0.3

1.4

24.5

234.5

231

2.7

59.5

2.9

6.7

0.1

0.5

511.6 308.4

728

2.7

9.4

16938 2560

1.6

17.5

94.5

80.5

348

0.7

4.3

2072

17.6

1267

2.8

735

1.5

2.2

6.1

602

353.5

5.6

112

4.6

157.5

0.6

0.7

282

3.4

112

0.4

60.8

22.4

92.8

44.3

208

2.6

457.6

0.1

0.7

67.2

28.8

1.2

35.2

0.4

144

0.1

0.8

29.1

89.6

0.7

128

241.5

1.7

29.1

644

1026

2.1

1.1

4.6

367.5

227.5

2.4

3.8

0.3

0.1

4.4

140

164

4.8

126

203

185.5 273.2

472

2.5

636

1.3

0.9

0.7

1068

300

2.2

2.4

49.2

0.3

1.2

143.5

241.5

24.6

308

2.5

567

1.9

0.8

11.2

14.7

31.5

420

0.3

311.5

1.1

157.5

0.2

0.3

116.6

462

0.8

11.2

3560 262.5

329.2 289.1

228

0.8

46.2

3296

2.7

123

1.8

399

0.5

0.7

0.5

2.3

327

0.9

102

0.5

57.6

0.5

0.1

189

186

0.8

82.3

849

108

171

435

2.2

483

0.4

0.9

2.6

4.8

414

225

1.4

108

5.7

0.2

0.5

210.9

297

2.5

14.6

1668

340.5 297.7 322.5 304.2 307.6 278.3 254.3

116

164

25.6

548

1.6

1084

0.1

1.2

3.2

648

216

1.1

1.7

180

0.5

0.4

385.7 400.4

304.5

1.1

4.5

2587

101.5 290.5

3.5

444.5

2.5

304.5

1.7

0.6

224

105

1.4

2.1

2.8

0.1

0.5

112.7

3.3

1.1

3119

JJJ

756

356

160

400

Potato soup

JJJJJJ

504

108

68.4

49.4

196

918

350

316

Vegetable stew

0.5

JJJJJJ

0.8

972

700

1.9

217

1.2

350

Pumpkin soup

JJJJJJ

0.7

1.9

3.3

300

4.7

Broccoli cream soup

JJJJJJ

1193

632

549

240

252

300

6.4

Asparagus cream soup

1.5

JJJJJJ

144

132

5.1

1.2

156

7.7

300

9.6

Tomato cream soup

1.8

JJJJJJ

0.5

0.1

451.4

119

504

350

288

Heavy broth

252

JJJJJ

0.5

0.4

221

1976

350

3500

Light broth

118.4

270

2.9

62.1

2.1

570

2.1

1.8

0.5

5.9

237

135

0.7

0.3

62.1

0.2

0.4

147

1.4

1878

325

59.5

364

0.4

847

0.1

3.5

567

140

24.5

3.9

374.5

252

2132

299.1

0.3

87.5

336

0.4

770

0.1

3.5

518

143.5

3.9

0.4

343

231

1.8

1932

94.5

24.5

227.5

30 25.5

0.2

10.5

3.6

8.1

2.3

26.1

0.2

8.7

0.1

1.8

6.6

0.1

2.1

0.1

26.8

0.1

9.6

0.1

22.5

14.4

1.1

0.6

Semolina dumplings

172

76.5

40.5

159

300

Clear onion soup

0.5

270

2.3

663

0.4

0.8

471

135

0.3

0.8

56.4

315

207

0.3

6.1

1824

2.4

171.6

0.5

8.3

1340

89.1

5.4

350

73.5

15.8

1.1

108.9

1.7

52.8

1.4

24.4

0.3

381.5 366.6

196

1.5

14.9

3427

10.5

3.3

3.8

94.5

115.5

8.5

371

0.6

476

0.7

0.8

2.4

0.9

0.4

1.7

309

3.6

10.5

129.5

133

17.5

322

0.8

276

1.9

29.7

178.2

673.2

191.4

5.4

676.5

0.9

780.5 640.2

1.5

3.9

514.5 549.5 323.4

266

1.1

45.5

1.3

0.4

350

245

0.9

4078

1.7

270.6 280.3 307.1

1.4

25.2

222

2.7

411

1.4

1.1

381

138

0.9

0.7

12.8

0.2

291

138

0.2

5.9

1089

5.3

1.1

138

11.4

654

633

0.4

0.3

0.9

552

156

1.5

3.2

50.1

0.1

367.8

312

0.4

4.9

2661

2.8

290.2 268.4

1.1

126.8

0.6

396

0.6

0.2

1.1

0.2

0.1

25.8

0.1

2.8

3.1

1035

0.7

3.1

JJJJ

4.6

10.1

4.1

2.1

90 2.6

300 3.5

Clear tomato soup

3.2

JJJJ

2.9

3.2

3.5

168

3.7

350

5.5

Clear flower soup

8.8

JJJJJJ

1.9

3.4

3.8

8.8

175

5.7

350

3.2

Vegetable soup

9.7

JJJJJJ

5.9

4.2

3.2

4.3

281

3.8

330

7.9

Chicken noodle soup

4.3

JJJJJ

14.3

9.1

11.9

7.3

300

8.9

Vegetable broth

11.4

10.1

2.3

11.8

141

2.3

300

Allergy

Gluten

Lactose

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

11.7

JJJJJ

4.3

Consomme

Prot Carb

2.9

kcal

7.9

All values per standard serving

9.9

JJJJJJ

Mostly vegetable menu components

Caution

Health and performance enhancing according to your genes

Optimal kcal distribution, based on your genes

34 11

Oatmeal (standard recipe)

330 109 3 10 6

20 11 2 1 0

Cold buttermilk soup

350 196 12 31 2

LLLL Cold apple soup

350 161 0 39 0

JJJJJJ Mushroom pate

200 514 21 18 40

JJJJJJ Vegetable burger

200 276 9 37 10

JJJJJJ Mushroom patties

200 262 12 25 13

JJJJJJ Spelt grain biscuit (standard recipe)

180 256 11 28 11

JJJJJJ Corn patties

200 250 12 37 6

JJJJJJ Baked mushroom ragout

250 398 22 4 33

JJJJJJ Stuffed mushrooms

250 315 25 7 19

JJJJJJ Fried mushrooms

200 282 12 27 13

JJJJJJ Mixed Vegetables

250 125 7 15 4

JJJJJJ Vegetable casserole

100 91 2 3 8

JJJJJJ Ratatouille

350 189 5 11 13

JJJJJJ Leafy vegetables

100 45 3 2 3

JJJJJJ Spinach and cheese casserole

300 393 14 4 36

JJJ Chard steamed in a light sauce

100 58 2 3 4

JJJJJJ Braised chicory

150 65 2 6 4

JJJ Pickled cabbage

200 162 6 5 12

JJJJJJ Cauliflower casserole

300 204 9 14 12

JJJJJJ Steamed kohlrabi

250 123 4 10 8

JJJJJJ Steamed brussels sprouts

250 160 10 8 9 5

JJJJJJ Steamed cabbage (standard recipe)

300 138 3 11 9 0

1.4 275 665 0.1 0.8 1.5 1.1 80 1.7 150 900 135 5.8 0.1 1.6 32 2.3 425 2.3 142.5 0.7 182.5 0

3.6 99 375 0.3 0.5 1.2 0.4 105 0.7 90 528 39 10.1 0 3.7 15 2.1 744 0 99 98.4 87 0

27.6

67.5

0.3

450

1.8

6.2

505

0.8

107.5

0.4

1.5

0.2

112.5

0.7

82.1

0 0 0 9.4 208

0 0 0 6.5 266.4

0.4

10.4

5.8

366

192

222.1

321

2.1

645

1.1

1.8

0.4

5.4

462

192

1.4

147

1.2

2.4

0.5

0.7

170

2.8

1.2

208

144

498

188

0.4

478

0.8

1.8

230

188

0.9

0.7

0.3

315.3 224.2

216

0.7

77.1

1314

223.4 254.9

2.7

357.5 322.5

178

432

997.5 462.5

249

132

58.5

4.5

37.5

40.5

319.5

0.7

3.6

43.5

256.5

153

0.9

0.2

0.5

49.5

0.2

9.3

4626

2.1

87.5

1.7

0.8

0.2

195

0.2

0.9

228

1.4

0.3

0.9

0.2

0.3

17.3

2032

2.3

234.9

4.2

552

318

357.3

420

807

0.7

0.5

1.7

3.4

222

1347

387

7.7

543

1.4

0.8

489.6

531

4.4

86.5

10191

18.1

88.9

1.5

128

0.5

116

0.2

0.1

0.4

0.9

399

2.3

101

0.6

13.5

0.5

0.1

160

163

1.1

29.4

3628

1.6

309.8

5.2

252

101.5

126

794.5

1.1

4.3

9.5

66.5

836.5

248.5

2.3

0.7

0.5

434

182

4.4

1365

83.4

2.2

25.9

115

2.9

226

0.6

0.2

142

3.9

2068

632

0.8

5.4

106

4.4

213.9

6.8

175

130

57.7

202.5

0.5

267.5

3.5

1.5

6.4

97.5

470

297.5

1.7

1.1

0.5

0.1

141.1

3.6

1.5

308

256

106.8

326

0.2

1.1

650

552

2.2

1.2

27.8

0.3

3.2

302.5 128.4

190

1.2

23.1

7580

1.5

189.3

2.9

1.9

222.5

122.5

420

870

3.3

610

0.5

0.9

0.2

3.2

247.5

595

625

7.2

197.5

3.6

31.6

0.5

4.2

551.3

2103

1.4

20.7

21360

452.5

8.4

180

0.9

0.4

166

1.2

185.1

2.6

290

132.5

355

35.5

772.5

5.3

602.5

0.2

0.4

1.3

3.3

42.5

577.5

475

2.9

147.5

2.6

32.3

0.2

3.9

133.4

8.8

190

300

14.9

472

326

1.3

0.1

1.8

390

392

3.8

2.4

0.5

196.8 248.4

767.5

1.5

5.6

820

260

18.3

123

4.7

313.2

11.2

414

1.1

432

1.1

0.3

2.3

28.8

304.2

178.2

2.3

194.4

2.6

2.7

1.3

0.8

171.7

133.2

1.2

2.7

1420

104.4

3.5

148

19.5

2998

134

4.9

446

1.2

2.1

310

168

28.7

141.3

6.1

164

312

14.5

336

0.4

450

0.2

2.2

5.1

614

490

3.1

136

3.8

1.3

2.1

135.9

4.7

152

350

512

5.2

7.8

638

192

2.9

1.3

4.2

0.4

0.9

116.2

1.5

178

386

8.2

752

2.4

628

0.7

0.3

1.6

3.3

336

224

1.4

340

3.1

0.2

210.6 248.6 123.6

510

1.9

30.5

1156

104

5.9

308

1.8

10.5

11.7

3.5

6.1

30.3

3.5

0.4

0.1

0.2

31.5

0.5

5.2

300.1

0.2

24.5

297.5

26.4

360.5

11.2

189

17.7

0.2

13.3

31.4

17.5

493.5

38.5

0.7

371

1.7

157.5

0.1

133.7

532

0.1

2.2

3.5

17.2

0.1

2.2

21.2

63.6

29.6

0.5

0.6

2.6

4.6

0.1

12.8

0.1

16.1

0.5

42.2

0.1

306.6

1.7

165

85.8

3.8

105.6

1.3

940.5

0.1

0.2

9.9

69.3

105.6

0.9

23.1

0.6

32.3

0.8

0.2

16.5

0.2

0.8

69.3

1.7

4.9

220

3.3

16.8

289

0.3

80.5

10.5

301

256.5

420

0.7

168

12.8

0.1

14.9

27.9

378

3.4

97.1

8352

9.2

35.2

0.3

364.8

1.2

9.3

0.3

260.2

0.1

73.6

9.6

281.6

3.3

371.2

0.3

163.2

12.1

14.2

26.3

22.4

3.7

378

2.2

202.5

1.5

135

256.5

481.7

585

2.3

855

2.2

1.7

5.1

175.5

196

5.2

12.5

375.3

8.7

4.5

252.5 958.5

17.5

205

630

0.5

480

0.7

2.7

756

207.5 238.5

2.6

3.3

7.8

0.3

106.9 291.5 423.9

518.4

0.2

3.6

134.4 657.5

28.8

7.3

458.5 425.6 557.5

0.3

385

1.3

9.8

0.1

0.3

116.9

546

0.2

140

31.5

7.7

13.8

291

9.7

350

2.9

Milk soup with flour 3.1

JJJJJJ 4.2

0.6

9.1

285

4.1

320

5.7

Cold milk soup

6.5

JJJJJJ

3.9

12.3

7.4

258

2.3

250

6.5

Chilli con carne

10.6

JJJJJJ

0.9

4.8

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

6.2

Prot Carb

15.3

4.3

Allergy

Gluten

Lactose

kcal

1.2

7.1

JJJ

1.1

365

Tzatziki

All values per standard serving

6.7

450

1.6

Mostly vegetable menu components

5.2

Stewed kale with boiled sausages

6.1

Caution

Health and performance enhancing according to your genes

2.8

JJJJJJ

2.6

Optimal kcal distribution, based on your genes

19 30 25

50 37 1 3 3

Fried eggplant slices

250 233 4 14 18

Stewed cucumbers

250 105 2 6 8

JJJJJJ Peppers - tomatoes - vegetables

250 75 4 8 3

JJJJJJ Pepper - cucumber - vegetables

250 55 4 8 1

JJJJJJ Tomatoes stuffed with ground beef

250 330 26 14 19

Zucchini cream sauce

60 72 1 1 6

Steamed zucchini cooked with fat and s..

100 41 2 2 3

Steamed pumpkin (fat/salt)

100 45 1 5 2

Steamed fried carrot (with fat)

100 46 1 8 1

JJJJJJ Steamed salsify

250 85 3 5 6

JJJJJJ Steamed celery in a light sauce

250 145 3 7 11

JJJJJJ Beetroot steamed sweet / sour

250 148 3 18 7

JJJJJJ Steamed green peas

250 363 13 30 21

JJJJJJ White beans in tomato sauce

250 173 11 22 5

JJJJJJ Wax beans steamed

250 155 4 14 9

JJJJJJ Green beans in tomato sauce

250 113 4 13 4

Potatoes

250 215 5 47 0

Boiled potatoes

250 160 5 30 2

Bouillon potatoes

250 180 5 36 1

Mashed potatoes (with water)

250 160 4 35 0

Mashed potatoes (with milk)

250 240 6 40 6

JJJJJJ Brussels sprouts puree

250 195 8 14 12 27.5 845 166.2 1.2 235 415 0.2 0.5 0.8 0.9 72.5 1.6

JJJJJJ Potatoes without cheese

350 417 9 46 21 63 336 43.7 0.6 224 423.9 0.7 0.3 1.1 1.5 161 2.4

JJJJJ

90 4.4 0.3 1.1 32 2

35 7.3 5.3 0.5 85 0.8

130 9.5 162.5 12.5 500 0 0 0 8.1

269.5 7 189 7 136.5 0 0 0 3.2

3.1

7.5

110

26.9

165

295

0.8

0.4

2.2

3.9

263.6 204.8 192.1

3.8

1.1

808.5 142.5

827.5

865

1159

220

269.5 167.5

0.8

72.5

0.8

0.2

0.1

107.8

0.2

44.2

JJJJ

3.1

2.5

17.5

72.5

1.5

160

0.8

250

0.4

2.1

17.5

815

230

0.8

17.5

0.8

0.2

157.5

57.5

0.2

41.5

1068

17.5

0.8

0.3

115

17.5

0.1

54.9

12.5

2.5

167.5

1.3

202.5

0.8

0.5

1.9

3.9

7.5

82.5

34.3

137.5

0.8

215

0.9

0.5

2.1

742.5 957.5

1.4

42.6

297.5

7.2

1.1

102.5

0.5

1.6

0.4

0.1

365

219.4

3.5

217.5

46.3

117.5

0.8

412.5

0.5

2.1

4.4

390

211.8

7.6

170

110

125

1.3

455

0.9

2.6

5.6

57.5

562.5

270

2.6

130

0.7

1.1

225

162.5 287.5

0.6

785

1.6

207.5 272.5 157.5

0.8

27.5

0.7

0.8

0.2

187.5

0.3

36.7

1553

205.7 201.4 207.5 190.4

2.9

100

0.3

287.5

0.7

0.4

1.6

705

202.5

0.7

0.6

7.4

0.2

12.5

0.1

40.5

JJJJJ

JJJJJJ

JJJJJ

0.7

204.1

3.9

402.5

210

7.3

222.5

1.8

355

0.7

0.3

1.2

42.5

725

335

62.5

1.3

1.5

0.8

0.1

175

0.4

1.5

315

1.5

16.5

29.3

0.8

18.2

690

170

1.5

42.5

0.7

0.6

0.1

97.5

77.5

0.2

14.2

17.5

4.2

172.6

9.5

82.5

227.5

0.6

415

0.3

213.6

4.8

7.5

1089

67.5

457.5 502.5

2.3

0.4

3.2

182.5

452.5

485

2.5

1.7

2.4

0.7

290

275

0.4

34.6

732.5

17.3

216.7

7.8

12.5

132.5

33.8

72.5

0.5

555

3.1

0.3

0.1

3.8

87.5

690

240

0.8

100

0.7

2.5

0.3

0.2

332.5

127.5

1.6

14.4

357.5

6.5

192.4

35.2

232.5

7.5

150

16.3

82.5

0.8

337.5

2.4

0.2

2.8

67.5

562.5

620

5.5

107.5

0.4

1.5

0.8

0.1

125

11.9

8.5

87.5

12.5

3.4

JJJ 86.4

124

4.7

0.6

6.2

320

0.3

0.8

0.1

171

0.4

2.6

11170

0.1

87.7

2.2

9.6

0.9

350

1.1

1.3

3.9

276

0.7

0.2

0.1

1.1

9.1

596

1.5

90.2

1.1

350

0.1

0.9

1.9

160

0.9

0.2

0.1

108

0.6

13.4

200

1.5

49.6

0.3

0.9

58.8

19.8

12.8

0.1

0.3

0.5

1.1

3.6

76.2

0.3

0.1

0.4

42.1

43.2

0.3

4.8

152.4

16.2

3.8

132.5

0.7

42.5

0.4

0.3

262.5

97.5

2.2

80.4

992.5

0.3

0.6

2.3

5.4

185.3

2.4

287.5

247.5

24.6

962.5

231.1

3.3

97.5

57.5

15.1

110

0.5

652.5 467.5

0.4

1.8

4.4

37.5

637.5 392.5

200

2.4

37.5

4.1

112.5

0.3

395

300

1.7

19.5

730

110

8.4

2.1

215

62.5

0.1

52.5

0.3

462.5

0.1

1.9

5.1

22.5

2.2

0.3

297

13.6

230

32.5

0.3

145

100

0.5

9.7

3.6

187.5

57.5

22.7

72.5

500

0.5

2.4

5.4

42.7

0.8

15.5

2.7

24.5

0.1

0.8

0.6

2.2

3.5

25.5

0.2

12.5

0.1

1.2

0.1

68.5

0.3

1.5

1.1

15.3

0.3

125

260

5.3

38.7

1303

0.1

470

3.7

117.5

135

0.8

482.5

2.8

2.6

7.5

3.9

106

136

128

444

0.7

2.2

0.1

5.6

694

126

0.7

0.1

108

232

0.2

13.1

352

5.4

465.1 230.3 173.9

176

60.5

379.5

33.6

720.5

0.6

715

2.9

3.3

13.3

247.5 177.5

797.5

676.5 417.5

3.8

236.5

2.7

8.8

0.6

1.5

259.1

621.5

8.2

52.2

122.5 202.5 2376

2.6

377.5 477.5

0.5

72.5

0.4

0.5

0.2

0.1

77.5

110

0.2

14.2

955

4.2

228.5 228.5 207.5

4.8

2.5

62.5

57.5

17.6

117.5

305

0.4

3.3

7.2

280

127.5

0.7

27.5

0.3

0.8

0.3

330

67.5

112.7

1008

1.1

243.1

7.2

387

201

117.3

582

0.6

630

0.8

3.9

0.4

714

147

1.9

129

2.7

0.5

0.2

502.5

255

4.5

88.3

219

6.6

7.8

418

2.7

550

0.2

Asparagus casserole 9.2

JJJJJJ 14.3

1.6

0.6

9.5

250

2.2

Steamed asparagus

0.8

JJJJJJ

0.7

1.1

118

2.1

200

2.3

Steamed fennel

2.7

JJJJJJ

0.5

JJJJJ

Allergy

Gluten

Lactose

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

JJJ

Prot Carb

2.5

1.8

kcal

JJJJJ

0.8

258

Fried onions

All values per standard serving

0.6

300

3.9

JJJJJJ

Mostly vegetable menu components

Stuffed cabbage with meat filling

7.1

Caution

Health and performance enhancing according to your genes

3.9

JJJJJJ

13.1

Optimal kcal distribution, based on your genes

Baked Potatoes

100 68 2 14 0

JJJJJJ Noodles (dough with egg, homemade)

200 300 11 45 8

JJJJJJ Ravioli (stuffed pasta)

200 338 10 40 15

JJJJJJ Whole wheat pasta with tomato sauce

250 305 11 34 14

JJJJJJ Ravioli (meat filling) w. tomato sauce

200 276 13 29 12

Spaetzle

200 228 9 41 3

JJJJJJ Cheese spaetzle

200 492 21 62 17

JJJJJJ Noodle casserole with cheese

350 627 26 56 33

JJJJJJ Lasagna with meat (standard recipe)

475 665 29 37 44

Spaghetti with tomato sauce

250 320 11 56 5

Spaghetti Bolognese

250 350 15 52 9

JJJJJJ Tagliatelle with tomato and parsley

250 320 10 50 9

JJJJJJ Swabian ravioli

250 343 26 36 10

Rice pudding

250 235 8 38 6

Imperial rice (rice pudding with cream..

200 248 5 28 13

JJJJJJ Nasi goreng

550 677 44 67 26

JJJJJJ Bami goreng

450 689 38 77 25

JJJJJJ Porridge (standard recipe)

310 270 11 22 15

JJJJJJ Whole-grain pizza with vegetables (sta..

230 331 16 36 14

JJJJJJ Pizza Margherita

250 550 17 84 16

JJJJJJ Mushroom pizza

250 498 19 66 17

JJJJJJ Cheese pizza

250 753 36 70 36

JJJJJJ Pizza napolitana

250 578 22 71 23 86 0.3

30 0.5

0 2.9 99.7

4 127.3

141.3

3.8

126.7

4.1

0 0

7.5 0

7.5

3.5

54.1

1.9

99.2

27.9

310

1.7

434

0.3

1590

1.1

572

2.4

1.3

71.5

506

3.8

60.5

4.7

4.4

1.4

0.4

6.9

333

58.5

5.9

1452

104.5

364.5 412.5

1.5

1256

198

3.7

1.7

427.5

4.8

67.5

3.8

1.1

0.8

118

104

15.2

142

0.6

234

13.4

1.1

4.1

166

314

0.5

112

2.4

3.6

1.2

0.4

54.4

174

0.4

1.7

276

7.8

152.4 257.2 299.6 403.3 151.9

7.2

6.9

158.7

9.2

182.5 358.8

12.5

270

33.8

2.5

715

272.5

18.4

0.1

10.2

10.4

34.1

127.1

1.6

275.9

1.9

1.1

0.7

839.5 167.4

0.8

3.7

7.7

57.5

616.4

3.1

211.6

3.2

103.5

1.6

0.3

577.5 464.6

490

0.5

0.7

2.2

27.5

37.5

5.9

0.6

605

455

0.4

1.4

22.5

1315

727.5

1.1

125

1.6

0.5

262.5 157.5

1.3

200

2.2

0.4

147.5 332.5 127.5

742.5 982.5

307.5 402.5 342.5 899.3 378.2 724.5 808.5

580

840

312.5

1.1

0.7

922.5

230

4.5

2.3

56.6

0.4

103.2 518.9 766.2

0.5

0.9

511.1

484

0.6

120.3

337.5

3.2

27.9

2943

121

2.4

110.5

403

8.3

10.6

2678

153

124

384.1

0.8

2.6

186

127.1

5.2

200.8

217.5

4.4

36.3

929.2

25.3

4.2

372.5 417.5

4.9

370

17.5

8.3

305

3.8

3.7

257.5

32.5

6.3

4.5

5.9

194

200

505

Boiled potatoes dumplings

532.5

32.5

12.3

1035

1243

0.4

1.2

0.2

1.5

435

350

2.8

125

3.6

33.5

0.9

226.3

287.5

1.8

13.8

2528

180

4.2

196.2

0.7

2.5

117.5

14.8

270

0.3

377.5

0.3

2.1

185

165

1.8

0.9

3.5

0.5

87.5

1.3

10.8

580

1.3

166.5

5.5

12.5

176.5

3.3

277.5 127.5

177.5 247.5

16.1

272.5

110

3.5

10.6

12.5

242.5

92.5

0.4

182.5

1.1

0.4

0.1

80.5

265

0.1

1.8

3.6

169.6

2.9

150

170

3.5

482.5

0.3

165

0.5

1.4

17.5

217.5

202.5

2.1

1.8

29.8

0.5

120.5

105

0.8

2.7

260

2.6

173.4

2.9

7.5

122.5

12.9

330

0.3

162.5

0.5

0.3

1.1

329

17.9

1.9

665

3.9

157.5

0.4

2.2

107.1

339.5

2.7

1.7

12.1

966

3.2

339.5

0.3

0.1

2.3

3.5

45.5

2.1

280

59.5

351.7 229.7

3.8

14.3

332.5

52.3

517.8 570.5

969

4.3

2195

2.8

2.1

5.2

12.2

28.5

308

313.5 297.5

2.4

541.5

213.8

0.5

0.7

353.9

418

6.6

16.8

2893 584.5

21.2

177.5 878.8

170

1.8

22.5

40.8

0.5

82.5

62.5

0.6

0.8

257.5

67.5

94.5

2.7

164

352

3.8

812

382

0.6

2.6

0.3

2.4

286

218

1.5

348

2.5

0.4

1.7

109.4

232

1.4

366

228

8.6

144.7

1.5

4.6

362

358

0.2

0.8

116

0.8

0.7

0.3

0.7

28.4

0.6

106

0.8

143.1

114

140

23.8

490

322

0.7

3.1

330

194

1.2

1.6

26.8

0.3

0.8

122.8

170

2.4

2.3

534

132

6.3

183.4

310

12.5

247.5

43.4

407.5

0.5

192.5

0.6

0.8

2.6

37.5

315

357.5

4.1

2.3

1.5

2.1

0.8

175.3

160

2.2

6.5

412.5

87.5

3.4

130.4

1.9

178

368

462

0.7

0.1

9.2

10.4

202

254

0.8

124

1.2

26.8

0.2

0.6

80.4

478

0.8

1.2

1052

116

8.6

133.3

1.7

152

464

0.6

116

0.2

0.9

142

120

1.5

1.1

46.9

0.3

1.3

54.6

132

166

238

1.9

81.4

1.2

1.7

0.2

0.3

0.1

0.6

311

0.8

0.4

0.2

0.1

118

0.1

13.4

151.7

2.1

250

0.8

298

0.5

0.2

1.3

498

160

1.6

0.9

0.8

0.2

0.5

194.2

0.5

19.4

1.5

153.8

2.6

134

0.6

0.3

1.2

2.7

672

186

0.9

0.7

0.2

128.2

0.2

34.3

1.8

148.7

2.7

5.8

242

184

0.6

0.3

1.6

602

188

0.8

1.2

0.2

0.5

82.2

0.5

31.9

0.6

144.7

2.8

122

0.9

522

0.7

0.4

1.6

866

226

0.2

346

1.1

39.4

0.9

173.4

57.5

147.5

2.5

337.5

1.1

0.3

2.2

32.5

712.5

220

2.2

72.5

1.4

0.3

0.7

293

112.5

0.7

28.4

110

105

13.2

3.9

182

6.3

200

1.1

Potatoes dumplings 0.9

1.5

200

5.5

200

9.3

Potato noodles

JJJJJJ

1.7

7.1

12.5

20.7

234

3.5

200

5.1

French fries

6.6

JJJJJJ

5.8

1.6

4.3

19.1

375

18.2

250

5.4

Potato croquettes

6.7

JJJJJJ

5.1

JJJJ

Allergy

Gluten

Lactose

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

9.7

JJJJJ

Prot Carb

JJJJ

kcal

7.7

JJJJ

15.7

JJJJ

All values per standard serving

18.5

JJJJJJ

Mostly vegetable menu components

8.6

JJJJJ

Caution

Health and performance enhancing according to your genes

13.3

Optimal kcal distribution, based on your genes

Streusel

JJJJJJ Vegetarian kebab

350 504 18 81 11

JJJJJJ Falafel in pita bread

350 364 30 43 8

JJJJJJ Tarte flambée

75 136 6 20 3

K Fruit cakes with custard made from sho..

150 279 5 36 13

JJ Yeast cake with plums (standard recipe)

540 842 18 151 16

Plain cake (standard recipe)

200 746 10 90 37

LLL Pig Söhrchen (standard recipe)

100 497 5 36 37

JJJ Flour dumplings

200 278 8 47 6

Wheat semolina porridge (standard reci..

320 109 2 9 8

Porridge with egg and butter

250 235 9 26 11

Damson dumplings w. sugar/cinnamon

200 284 4 49 6

JJJJJJ Bread dumplings (standard recipe)

290 447 20 55 16

JJJJJJ Bohemian Dumplings

200 340 12 45 12

JJJ Semolina dumplings

250 130 5 16 5

Yeast Dumplings (filled with plum sauce)

330 581 18 84 19

JJ Yeast dumplings (prepared with water)

180 518 12 81 16

JJ Polenta (fried corn mush)

250 418 6 37 27

Cooked couscous

250 195 3 18 12 127.5 0.2 0.2 45 0.4 27.5 0.9 107.5 130 15 2.3 0 0.5 70 1.3 222.5 0

5 0.1 0.4 68.8 0.7 20 0.9 130 77.5 0 0.8 0 0.3 39 0.2 180 0.3

0.2

97.2

13.2

13.7

19.8

207

117

16.2

0.9

0.4

0.3

75.8

171

0.6

69.3

11.6

3.4

0.8

20.2

36.3

349.8

290.4

2.9

316.8

2.2

148.5

0.7

115.8

244.2

1.1

1.2

0.9

57.5

0.2

0.1

2.5

12.5

112.5

42.5

0.4

0.1

0.4

40.3

135

0.4

1.3

0 67.5 5 55 0 0 0 3.9 174.6

5.8 67.5 7.5 95 0 0 0 1.9 213.8

67.7

43.2

108

0.4

199.1

7.7

178.2

19.8

313.5

8.6

221.8

1.4

37.5

92.5

182.5 430.2 663.3 202.5

62.5

7.5

112.5

0.7

K 0

JJJJJJ

6.6

3.5

301.6

37.7

356.7

6.7

812

1546

0.4

0.3

5.1

9.9

72.5

432.1

179.8

2.1

220.4

0.6

181.3

461.1

4.9

126.5 190.4

2.3

120

182

476

0.6

444

0.2

0.1

2.4

4.6

232

110

1.1

100

1.1

49.2

0.4

0.9

82.6

214

1.4

LLL

134.4

2.8

1.5

50.1

128

18.4

0.9

21.3

398

160

1.2

0.6

0.3

0.1

148

0.5

13.7

JJJJJ 1.3

227.2

22.4

3.8

1.3

121.6

0.4

0.3

1.2

9.6

57.6

38.4

0.4

25.6

0.4

144

0.2

35.2

22.4

0.4

457.6

4.6

312

176

0.3

1.3

1.9

146

0.6

0.3

40.2

116

0.3

201.5 300.3 135.8

1.5

225

352.5

1.5

97.5

8.4

7.8

16.3

295

97.5

1.1

207.5

1.4

112.5

0.9

0.4

75.8

312.5

0.5

2.3

130

172

19.8

1.2

0.4

199

0.6

168

0.3

4.5

0.3

8.6

0.2

0.7

0.1

362

LLLLL

449.5

58.8

1.2

1.3

218

466

0.2

174

38.2

0.3

0.2

152

1.5

1.3

19.9

1.6

2.1

212

1.7

5.4

442

4.5

25.6

195

14.4

0.5

2.9

18.4

7.5

199.5

64.5

0.5

0.1

0.5

39.3

145.5

0.6

3.8

187.5

336.1

11.3

93.8

1.3

172.8 343.5

264.6

631.8

97.2

43.3

6.7

2.8

67.6

32.4

1048

448.2

2.8

135

1.7

0.8

0.6

265.1

405

2.7

11.2

1037

43.1

1.5

0.8

8.3

80.3

219.8

0.2

150

0.8

0.4

2.2

162.8

143.3

0.8

23.3

0.6

0.8

0.2

116.5

141

0.3

1.7

31.5

238

4.8

882

1.7

1.2

0.5

651

1159

2.2

1.9

0.2

6.7

87.5

630

441

2.1

7.8

3.5

171.5

259.8 226.5

5.7

192.5

185.5

353.5 227.5

3.5

1050

1.1

525

1.5

1.8

0.9

6.2

731.5

357

2.6

129.5 150.5

4.4

3.5

0.7

533.8 224.4

441

1.4

24.6

451.5

208

120

128.7

257

41.4

1325

66.5

517

100

25.5

Cold dog (water biscuit)

86.4

19.7

1.6

53.3

12.8

4.9

200.3

19.5

9.2

0.6

10.1

64.5

135.8

156

0.7

0.5

0.2

60.8

130.5

0.3

0.2

86.3

31.5

304

768

250

Apple bag (with cottage cheese and coo..

5.1

11.4

2.7

114

245

167

20.9

3.4

1.5

28.9

288

309

3.7

0.5

0.4

87.3

132

1.1

0.4

124

29.3

258.1

134

47.5

284

46.8

150

7.5

Pancakes (standard recipe)

JJJJ 0.5

0.4

114

3.5

0.7

76.5

0.8

22.4

0.2

0.8

50.1

109.6

4.5

0.5

297.5

200

39.4

467.5

67.5

21.1

8.4

2.1

37.4

89.4

1.4

210

13.5

120

1.5

363

0.2

222

0.2

2.3

392.5 184.5

225

1.2

87.5

1.1

0.6

133

13.4

11.4

105

9.6

86.8

7.9

0.9

4.8

495

0.5

0.1

3.4

28.5

283.5

141

1.1

1.5

0.2

0.3

167

142.9

2.5

4.3

161.3

38.7

197.8

9.4

88.6

1.5

0.3

201

31.5

127.5

460.1 388.5

0.9

382.7

1.4

0.8

2.5

6.3

30.1

372

120.4

1.3

109.7

1.3

27.7

0.3

196.5

97.5

2.9

6.4

4.2

1.6

120

166

0.1

72.5

8.8

9.8

6.5

250

264.5

2.8

43.5

0.8

3.9

0.4

0.5

39.3

0.6

0.1

134.4

1.7

29.4

0.5

0.2

0.8

24.8

60.9

0.5

0.1

185

1.6

127.5

2.1

65.3

0.5

153.3

240

4.4

195

7.8

13.7

90.1

2.5

4.8

189

0.2

12.7

1.3

0.2

15.4

7.5

3.1

700

890

0.4

0.6

1.9

21.2

1.1

0.6

72.1

23.1

124.1

3.9

7.5

207.5

12.5

140.7 202.5

4.7

170.1

140

16.9

0.2

0.1

17.6

232.5 145.6 337.5

111

0.9

19.5

0.5

3.6

0.2

0.5

49.7

1.6

195.7 253.5 231.5 253.5 137.2

152.7

10.3

207.5 145.5 326.8

2.6

6.9

440

157.5

26.8

4.4

5.4

6.4

11.3

368 7.8

215 5.7

Onion pie (Standard recipe)

16.9

JJJJJJ

4.9

2.7

7.6

362

3.2

150

2.8

Spring roll

JJJJJ

1.1

6.7

5.2

9.3

267

5.6

Chocolate Waffle

12.6

11.1

23.7

3.2

306

5.1

150

2.2

Fruit pie

3.7

6.2

1.9

3.9

8.7

255

6.2

4.7

Red wine cake from batter

6.6

LLL

1.7

2.8

11.4

JJJJJJ

2.7

590

Allergy

Gluten

Lactose

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

12.4

250

Prot Carb

3.4

kcal

Salami pizza

All values per standard serving

22.4

JJJJJ

Mostly vegetable menu components

7.1

Caution

Health and performance enhancing according to your genes

4.5

Optimal kcal distribution, based on your genes

26 3 31

JJJJJJ Cow milk feta

100 226 14 2 18

JJJJJ Milk

150 98 5 7 5

JJJJJ Milk 1.5% fat

150 72 5 7 2

JJJJ sour milk &lt;1% fat

150 51 5 6 0

JJJJ Thick milk (sour milk), 1.5% fat

150 69 5 6 2

JJJJ Thick milk (sour milk), 10% fat

150 177 5 6 15

Yogurt preamble 1% fat

150 56 5 7 0

JJJJJ Yogurt preamble, 1.5% fat

150 74 5 7 2

JJJJJ Yogurt preamble, 10% fat

150 177 5 6 15

Buttermilk

150 56 5 6 1

K Whey

150 38 1 7 0

K Cream 10% fat

15 18 0 1 2

K Cream 30% fat

15 45 0 0 5

K Coffee cream 10% fat

5 6 0 0 1

K Coffee cream 20% fat

5 10 0 0 1

K Coffee cream 30% fat

5 14 0 0 1

K Sour cream 10% fat

25 47 1 1 4

J Sour cream 20% fat

25 51 1 1 5

J Whipped cream 10% fat

25 30 1 1 3

K Whipped cream 30% fat

25 76 1 1 8

J Cream / sour cream 20% fat

25 51 1 1 5

J Cream / sour cream 30% fat

25 72 1 1 8

K Cream / sour cream 40% fat

25 93 1 1 10 29.3 170 0.3 0.2 32.5 7.6 0.2 0 3.7 0.1 17.5 0 4 20 2 0.5 0.5 0 1 0 5 0.2 16.3 0.3 12.5 0 132.3 0 0 0 0 13.7

K Sweetened condensed milk

15 48 1 8 1 3.5 14.4 0.6 0 58.5 8.9 0 0 2.2 0.2 35.7 0 6 54 1.5 7.8 1.5 0 33 6.3 13.2 0.1 42.9 8.9 35.4 0 7.4 0 0 0 0 4.3

15.9

99.3

5.3

19.5

7.5

0.6

2.5

4.5

0.1

0.2

7.6

37.5

0.2

0.3

127.5

22.5

18.1

66.3

6.9

21.5

0.9

2.8

32.5

5.8

0.1

0.8

0.1

10.1

42.5

0.2

0.3

16.3

15.5

15.8

8.9

20.8

0.1

8.5

0.8

1.5

0.1

0.3

9.1

37.5

0.2

0.3

116.3

20.5

15.3

20.8

2.4

25.5

0.1

11.3

1.1

1.3

26.3

0.1

0.3

49.5

0.2

0.3

153

6.8

1.5

18.1

66.3

2.9

21.5

0.1

0.3

0.9

2.8

32.5

5.8

0.1

10.1

42.5

0.2

0.3

16.3

18.6

46.5

4.9

21.5

13.3

0.9

1.8

6.3

0.1

0.7

0.1

4.3

37.5

0.1

0.2

42.5

2.7

3.3

18.5

3.5

1.2

4.1

1.5

0.2

0.5

5.5

4.5

0.1

1.5

7.5

0.1

4.3

0.8

3.7

13.3

1.1

4.3

0.2

0.6

6.5

1.2

8.5

0.1

3.3

0.6

4.1

5.8

4.3

1.5

5.4

0.2

0.3

6.6

1.1

5.1

1.8

0.1

5.8

1.4

0.3

9.3

29.1

9.5

5.5

11.7

5.1

0.5

0.6

16.8

0.9

0.2

5.5

22.5

0.1

0.2

69.8

12.6

2.8

12.3

16.8

12.8

0.6

0.9

19.8

3.3

15.2

0.3

0.1

5.3

0.2

17.4

4.2

0.3

0.2

163.5

0.8

35.7

60.3

240

0.9

25.5

1.5

0.5

140.3

4.5

64.5

37.5

8.4

67.5

7.1

1.5

135.8

10.5

135

1.5

175.5

6.6

85.5

7.5

193.5 220.5

0.2

102

0.1

63.3

225

1.3

4.5

1.5

0.2

122.6

198

135

153

4.8

4.1

5.6

210

16.5

0.1

180

0.5

30.5

0.3

75.8

240

0.5

1.5

255

55.5

9.1

0.1

214.5

0.7

17.3

71.1

270

2.6

0.1

2.9

153

0.6

85.5

5.4

7.3

133.2

16.5

134.9

130.5 163.5

2.9

160.5

0.6

67.5

0.4

4.9

6.7

19.5

223.5 280.5

13.5

0.1

171

0.5

18.8

66.6

255

0.1

2.4

31.5

1.5

122.6

198

135

2.7

144

0.6

5.6

13.5

225

16.5

0.1

165

0.5

11.4

0.3

75.8

240

0.5

1.5

255

55.5

9.1

134.2

150

2.7

157.5

0.3

6.2

7.5

225

0.1

180

0.6

2.7

75.8

255

0.1

1.5

1.4

136

1.5

150

2.5

157.5

0.3

6.3

7.5

240

0.1

180

0.6

2.7

75.8

270

1.5

0.1

133.9

16.5

136.5

1.7

181.5

0.3

70.5

7.2

232.5

0.1

177

0.6

2.7

69.6

270

0.1

2.6

31.5

1.6

131.1

37.5

4.5

138

0.2

181.5

0.3

67.5

7.1

13.5

210

10.5

0.1

180

0.6

2.7

0.1

59.1

270

0.1

2.6

67.5

13.5

3.6

65.3

238

280

0.6

437

1.1

1400

1.7

100

0.2

350

3.5

0.1

81.1

260

280

10.9

16.5

3.8

87.3

25.5

166.5

31.5

423

1.5

870

0.8

280.5

13.5

0.2

567

4.1

23.3

495

0.7

130.9

163.5

1.5

265.5

0.3

6.3

1.5

271.5

16.5

0.1

190.5

0.4

2.3

0.4

40.7

225

0.2

436.5 154.5

97.5

21.4

16.6

5.1

54.3

12.3

66.9

0.3

156

0.1

287.1

6.3

17.1

74.4

0.3

0.4

0.1

129

0.2

82.5

20.7

4.8

16.6

5.7

59.4

13.5

66.9

0.3

137.1

0.3

287.1

6.3

17.1

74.4

0.3

4.5

0.1

129

0.2

82.5

20.7

5.3

395

1.8

150

1.5

Mozzarella 8

JJJJJJ 6.1

1.4

0.6

101

0.8

150

5.1

Goat milk

0.8

5.1

0.1

0.5

1.6

0.2

Feta

0.3

0.5

4.4

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

Prot Carb

1.4

2.5

kcal

1.7

6.1

0.9

3.4

Allergy

Gluten

Lactose

All values per standard serving

2.5

JJJ

Milk, milk products and cheese

1.7

Sheep milk cheese

0.4

JJJJJJ

Caution

Health and performance enhancing according to your genes

4.6

0.8

Optimal kcal distribution, based on your genes

Health and performance enhancing according to your genes

JJJJJ

JJJJJJ

JJJJ

JJJJJ

JJJ

JJJJJJ

JJJJ Hard cheese min. 45% fat.

30 113 8 0 9

JJJ Hard cheese min. 50% fat.

30 119 8 0 10

JJJJ Chester

30 110 8 0 9

JJJJ Emmental

30 113 8 0 9

JJJ Parmesan

30 119 9 0 9

Swiss cheese

30 115 9 0 9

JJ Semi-hard cheese

30 106 7 0 8

JJ Edam

30 106 7 0 8

JJJ Gouda

30 109 7 0 9

JJJJ Tilsit

30 106 8 0 8

JJJJ Butter cheese

30 90 7 0 7

Blue cheese

30 91 7 0 7

Blue cheese min. 50% fat.

30 107 6 0 9

JJJJ Danablu

30 104 6 0 9

JJJJ Gorgonzola

30 107 6 0 9

Grill and pan cheese (Halloumi)

100 378 28 0 30

JJJJJ Soft cheese

30 83 6 0 7

JJJJJ Brie

30 109 5 0 10

JJJJJ Camembert

30 85 6 0 7

JJ Muenster

30 87 6 0 7

JJ Cream cheese

30 101 3 1 9

JJ Koerninger cottage cheese

30 31 4 1 1

Farmer's cheese

30 33 4 1 1

Curd

30 22 4 1 0 24 0 0 87 18.3 0 0 3.5 0.2 30 0 4.8 36 9 1.1 1.1 0 0 0 12 0.2

1.8 0.2 0 90 30.3 0 0 2.9 0.2 27.6 0.1 4.5 28.5 4.8 1 1 0 0 0 12 0.2

0.3

4.5

26.4

0.1

28.5

0.2

18.6

10.2

3.3

0.7

0.3 54 0 19.8 0 0 0 0 23.4

0.3 48 0 0.9 0 0 0 0 24.4

23.4

12.9

0.3

100.5 103.8

3.9

0.3

151.8

0.5 0.9

15.8

59.4

41.1

0.3

112.2

0.2

112.5

0.8

6.9

28.5

3.9

0.2

23.7

0.1

2.9

0.1

18.2

0.2

135

25.2

5.8

0.1

200.7

13.2

171

0.9

4.4

0.1

75.8

180

0.2

156

17.7

4.1

15.5

0.3

15.7

51.6

105

180.9 198.9

0.1

306

3.6

40.2

0.1

0.8

0.1

17.2

0.2

144

4.4

13.8

131.7

0.2

141.6

0.4

180

45.6

0.1

0.8

4.4

0.2

60.5

120

0.3

171

27.9

16.1

86.4

120

0.2

169.8

0.2

300

0.1

120

0.9

4.4

0.2

60.6

138

0.1

114

16.2

39.1

332

840

898

0.7

335

157

380

0.3

1372

5.8

2.8

0.1

1.1

55.1

215

0.5

390

20.2

13.1

35.4

106.8

157.8

0.4

420

9.3

0.1

183.6

0.8

5.9

0.1

0.3

33.4

129

0.2

0.3

102

24.9

5.7

13.2

117

120

0.3

164.4

0.4

378

10.8

29.1

0.1

186

0.9

4.5

0.1

36.4

150

0.2

159

29.1

5.4

12.4

118.2

108

0.3

175.8

0.2

370.2

0.3

10.8

162

1.5

4.5

0.1

18.4

150

0.2

115.2

5.4

95.4

114

179.1

0.5

360

13.5

0.2

165

1.1

4.4

0.1

0.2

120.3

150

0.2

17.7

4.4

0.1

165

252

1.1

3.4

0.2

18.7

108

0.2

0.3

22.2

5.4

22.5

5.5

1.4

4.4

0.2

21.6

105

0.1

1.4

0.5

0.2

21.6

105

0.1

105.3 105.3

22.5

5.5

0.9

20.1

13.8

0.1

326.7 153.6

6.3

36.9

0.1

153.6

0.9

20.1

13.8

0.1

287.4 203.4 203.4

1.3

4.4

0.4

11.7

48.3

0.2

0.3

123

20.1

6.3

0.1

330

1.5

5.2

0.2

33.8

0.3

153

5.5

0.1

252

2.1

52.5

258

0.1

352.8

1.8

6.1

0.2

20.1

50.1

0.3

177

24.6

6.2

0.2

100.5

2.7

47.1

114

0.1

411.6

1.7

3.4

0.3

16.5

64.5

0.2

117

24.9

15.3

93.3

196.8

12.1

63.6

153

84.6

4.8

195

0.3

12.6

120.9 120.9

0.3

10.9

119.1

210

0.3

10.6

49.5

261.3

11.7

99.6

252

0.3

176.7 228.3 201.9 258.3 258.3 244.2 259.2 269.4

0.1

294

5.4

36.3

0.1

304.2

1.4

4.4

0.1

18.6

0.2

120

16.2

4.3

11.6

114.3

150

0.3

228

210

10.5

0.1

228

1.1

0.2

30.3

141

0.3

147

20.4

5.2

0.1

100.5

2.7

47.1

114

0.1

411.6

1.7

1.4

0.3

16.5

64.5

0.2

117

24.9

10.6

130.5

174

0.3

11.7

99.6

252

0.2

466.5 269.4

0.1

177

25.8

399

0.1

264

1.2

1.5

0.1

39.6

0.2

180

25.5

5.4

1.5

1.1

33.9

168.3

0.1

67.2

0.6

0.2

10.5

56.4

0.1

240

0.1

270

1.4

0.1

30.4

150

0.2

12.9

3.3

0.2

16.1

3.9

72.3

180

0.3

320.1 269.7

0.1

269.1

13.5

33.6

16.8

0.2

261.3 235.5

0.1

333

0.1

252

52.5

258

0.1

352.8 322.8

1.8

1.2

0.2

29.4

186

0.2

136.8

20.7

70.2

0.8

125

0.5

16.5

3.8

20.3

165

150

0.4

100

0.6

0.3

0.1

34.3

149

0.1

1.4

2.4

1.1

1.8

0.1

11 2.3

112 2.4

3.7

Hard cheese min. 30% fat.

2.9

JJJJJ

2.4

2.2

2.5

2.4

Hard cheese &lt;10% fat.

2.4

2.9

Hard cheese

7.9

2.2

3.4

2.2

131

Allergy

Gluten

Lactose

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

100

Prot Carb

3.1

Hot chocolate drink

All values per standard serving

0.5

kcal

Caution

JJJ

Milk, milk products and cheese

Optimal kcal distribution, based on your genes

0 3

JJJJJJ Sardine fish cutting

150 179 29 0 7

JJJJJJ Sprat

150 321 25 0 25

JJJJJJ Mackerel fish cutting

150 272 28 0 18

JJJJJJ Canned rollmops, not drained

50 70 5 0 5

JJJJJJ Shad

150 215 29 0 11

JJJJJJ Sign mackerel

150 171 30 0 6 108.4

112.7

153

150

Anchovies

JJJJJJ

699

398

255

150

120

Matie

JJJJJJ

100.5

52.5

390

358.5

347

0.8

150

1.5

Herring

1170

JJJJJJ

1485

1.1

0.9

150

Monkfish

JJJJJJ

123

150

Pike fish cutting

JJJJJJ

100

7.5

1.5

495

920

540

150

450

Cold liver

85.5

0.8

1.5

417

97.5

150

1.5

Eel fish cutting

1.2

JJJJJJ

54.8

0.1

123

150

0.8

Octopus meat

466.5

JJJJJJ

1059

360

210

1.3

150

1.1

150

Fish

1.5

JJJJJJ

35.3

0.1

568.5

81.5

0.5

228

0.4

1172

0.1

0.3

1.5

119.5

0.4

0.2

18.3

7.2

0.4

0.3

375

2.3

0.3

102.2

960

375

255

366

1305

1.1

120

1.5

570

171

1.8

0.8

54.8

97.3

2051

240

105

330

1.1

1028

1.2

150

7.5

345

88.5

1.9

255

1.9

60.5

958.5 355.5

540

1.9

111.7

870

387

7.2

1290

150

630

255

3.6

127.5

2.4

67.5

0.2

16.1

1440

375

0.8

0.6

113.6

315

349.5

7.2

1239

0.9

156

417

316.5

7.4

123

1.4

66.9

0.1

215.4

405

0.8

330

2.3

1.1

81.9

2196

366

183

300

1.5

984

0.9

3750

4.5

585

660

64.5

1.4

54.8

37.5

93.8

3057

55.5

375

1.5

1350

0.8

175.5

7.5

540

184.5

1.7

1.1

54.8

37.5

412.5 687.8

330

3.5

0.5

46.5

0.7

1.2

54.8

228

82.5

1.4

5.7

125.6

73.5

330

0.5

846

1.2

163.5

119.5

363

0.3

1118

0.3

112.5

352.5 475.5

0.5

0.8

54.8

228

1.5

19.5

40.2

1892

946.5

150

0.3

291

883.5

450

195

990

2.9

24.5

150

240

975

7650

89.3

360

990

180

501

0.8

990

0.2

97.5

19.5

420

130.5

1.3

25.5

3.1

9.8

421.5

480

2.7

1470

120

171

214.5

1.1

915

0.3

580.5

409.5

1247

1.2

40.5

1.1

9.8

1.5

593

3.6

7.5

4.5

115.8

405

40.5

318

0.9

1373

0.8

579

0.4

67.2

468.9

660

1.7

Fat

10.5

Prot Carb

kcal

All values per standard serving

Deep sea fish, fresh water fish, crustaceans, shellfishes, mollusks

135

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

150

mg Cholesterol / se..

Curd with fruit

412.5

246

1200

94.5

37.5

Flavored cheeses spread

115.5

195

19.5

22.5

163.5

123

Cheese spread with mushrooms

70.5

22.3

0.2

4.2

24.6

0.1

6.9

3.6

0.5

0.6

3.9

39.3

10.5

0.1

0.3

28.9

47.1

2.3

6.3

0.6

0.1

15.3

88.5

210

1.6

132.6

0.1

360

1.9

5.4

0.3

150

0.9

2.3

0.1

21.6

114

0.2

114

15.6

4.1

15.3

88.5

210

0.3

132.6

0.4

360

1.9

5.4

0.3

150

0.9

0.3

0.1

21.6

114

0.2

114

15.6

4.1

15.4

8.4

65.4

29.1

0.3

0.1

13.2

37.2

33.9

0.3

9.1

0.3

167.1

35.7

8.1

80.8

159

503

0.2

3.2

0.4

0.6

0.1

100

298

0.7

0.6

22.3

22.2

0.3

116.4

0.1

120

1.1

13.5

0.1

0.3

4.4

21.6

105

0.1

4.2

15.3

46.2

238.5

0.3

111.6

0.1

303

0.3

0.9

32.4

0.4

106.5

0.8

0.3

0.1

24.1

105

0.2

114

25.5

6.2

7.3

37.8

129

0.2

68.4

0.5

16.1

4.8

240

1.5

0.9

0.6

48.3

420

0.1

9.3

1.7

20.9

0.9

120

0.2

224.1

0.2

0.1

10.5

0.2

120

0.3

2.7

18.3

0.3

2.4

116

0.6

0.3

Mascarpone 3.1

2.3

0.1

g healthy fat / se..

100

g unhealthy fat / ..

Ricotta

1.1

2.5

0.7

0.4

9.2

22.6

Cooking cheese

25.8

JJJ

68.8

0.1

0.8

0.7

0.3

4.9

Cheese spread

19.9

6.9

23.6

1.7

101

1.8

4.2

Whey cheese

6.2

5.2

Allergy

Gluten

Lactose

Caution

11.5

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

3.7

Sour milk curd

Prot Carb

0.9

JJJJJJ

kcal

7.2

Allergy

Gluten

2.8

K Lactose

JJJ

All values per standard serving

1.4

Health and performance enhancing according to your genes

Milk, milk products and cheese

3.6

Optimal kcal distribution, based on your genes

Health and performance enhancing according to your genes

Caution

Optimal kcal distribution, based on your genes

0 9

JJJJJJ Codfish cutting

150 117 27 0 1

JJJJJJ Haddock cutting

150 117 27 0 1

JJJJJJ Saithe (coalfish) cutting

150 150 29 0 4

JJJJJJ Hake cutting

150 141 26 0 4

JJJJJJ Flatfish

150 125 25 0 3

JJJJJJ Turbot fish cutting

150 125 25 0 3

JJJJJJ Plaice fish cutting

150 129 26 0 3

JJJJJJ Halibut fish cutting

150 144 30 0 2

JJJJJJ Black halibut

150 215 20 0 15

JJJJJJ Sole fish cutting

150 125 26 0 2

JJJJJJ Flounder fish cutting

150 110 25 0 1

JJJJJJ Lemon sole fish cutting

150 110 23 0 2

JJJJJJ Salmon

150 270 30 0 17

JJJJJJ King salmon

150 261 30 0 16

JJJJJJ Trout fish cutting

150 155 29 0 4

JJJJJJ Carp fish cutting

150 174 27 0 7

JJJJJJ Catfish cutting

150 243 23 0 17

JJJJJJ Pangasius fish cutting

100 77 15 0 2

JJJJJJ Tench fish cutting

150 117 27 0 1

JJJJJJ Perch fish cutting

150 123 28 0 1

JJJJJJ Zander fish cutting

150 126 29 0 1

JJJJJJ Catfish cutting

150 120 24 0 3

JJJJJJ Swordfish

150 177 29 0 7 58.5 30 1.2 1.5 120

JJJJJJ Redfish fish cutting

150 159 27 0 5 45 22.5 1.2 1.9 120

375

2.2

1.5

105

180

2.2

108

270

0.2

1.5

105

170

0.3

0.8

1.8

228

4.8

79.5

0.8

1.5

112.5

1.6

114

2.5

5.4

0.9

3 0.1 67.5 1.7 15 1.4 189 513 3 0 0 0 0 0 153 0.8 1103 0 759 135 345 195 0 0 0 112.2

3.5 0 49.1 0.5 33 1 39 462 21 0 0 0 0 0 120 0.9 1290 1.5 301.5 360 78 387 0 0 0 115.6

121.8

267

55.5

268.5

1.5

1050

0.6

157.5

1.5

423

19.5

1.5

0.9

67.5

0.1

0.8

118.3

126

19.5

31.5

291

1.5

1113

1.2

586.5

79.5

0.9

18.9

0.1

0.3

119.3

13.5

52.5

360

1.5

1335

1.1

70.5

495

0.6

142.5

0.9

18.9

0.1

0.3

119.7

31.5

37.5

322.5

1.5

1005

1.1

49.5

31.5

600

157.5

1.3

94.5

1.7

18.9

0.1

0.3

84.6

151

0.7

630

0.7

234

240

0.1

24.6

108.6

225

255

187.5

0.6

0.8

18.9

1.5

1155

1.2

34.5

600

61.5

114

114.7

289.5 208.5

229.5

178.5

369

1.5

1085

1.1

94.5

13.5

561

130.5 220.5

1.1

18.9

0.1

0.8

232.5 382.5

0.3

870

1.1

28.5

37.5

645

165

0.9

0.6

54.8

0.1

0.8

605.7 495.9 528.3 362.4 346.5 438.2 130.7 288.2 227.3 352.5

3.2

1.5

49.5

0.8

120

1.2

1.5

22.5

0.4

315

0.5

1.2

0.3

150

1.2

0.6

105

1.3

1.5

46.5

2.4

105

1.3

0.5

330

1.2

2.3

94.5

0.7

225

0.9

37.5

0.4

225

0.9

37.5

0.4

300

0.9

2.3

22.5

0.9

660

1.7

1046

372

348

0.8

1245

1.1

594

0.4

46.5

5.7

280.5

55.5

229.5

62.6

880.5

0.9

181.5

16.5

420

10.5

1.1

43.5

0.3

51.9

122.3

4.5

270

1095

0.8

240

16.5

417

70.5

0.4

0.8

49.1

0.1

1.2

120

0.6

28.5

0.6

52.1

22.5

751.5

0.8

129

120.1

49.5

34.5

113.5

382.5

55.5

43.5

292.5 220.5

0.6

1515

0.8

150

463.5 517.5

58.5

1.2

43.5

0.6

49.1

0.1

115.5

211.5

37.5

303

1560

0.5

100.5

13.5

669

61.5

0.8

0.6

54.8

7.5

0.9

171

435

0.8

25.5

0.6

54.8

0.9

163.5

238.5 238.5

0.5

949.5 949.5

0.7

171

435

0.8

25.5

0.6

54.8

119.6

121.2

373.5 274.5 274.5

85.5

297

0.5

1110

0.5

156

16.5

466.5

1.4

91.5

0.7

54.8

4.5

118.2

354

213

0.4

960

0.8

151.5

441

31.5

1.1

61.5

0.4

50.4

1.5

118.2

361.5

43.5

318

0.5

1335

0.5

579

0.4

53.3

830.9 376.5 376.5 376.5 646.5 631.5 332.3 437.4 437.4 363.2 468.9

450

2.9

3.6

102.2 103.8 123.6

1128

127.5

70.5

405

1.5

1142

2.5

70.5

591

61.5

1.1

0.7

18.9

3.8

1475

180

0.9

52.5

240

1.5

675

67.5

2.9

376.5

1.8

555

2.3

240

1.8

7.5

555

4.6

240

1.8

1.5

675

105

6.3

106.5

25.5

291

0.3

1275

0.2

108

510

79.5

0.5

0.6

47.5

681

169.5

300

1.5

1476

0.7

64.5

22.5

435

1.5

0.8

49.7

8.1

529.5

73.5

132

300

1.5

1473

1.1

64.5

22.5

378

129

0.9

54.8

7.5

76.5

1.5

0.1

54.8

6.8

101.1

1080

148.5

270

300

1.5

1359

1.7

64.5

22.5

92.9

2078

319.5

367.5

300

1.5

1350

0.8

64.5

22.5

439.5 544.5

129

1.5

0.9

54.8

8.1

301.8 696.5 696.6 696.5 696.5

1.5

10.5

0.2

120.4 120.6 103.5 105.9

25.5

264

0.3

1290

0.6

174

13.5

451.5

0.9

0.4

1.5

451.1

255

0.6

25.5

52.5

0.2

13.5

8.9

227

4.4

150 5.6

Yellowfin tuna 0.6

JJJJJJ 0.6

2.2

2.3

1.4

207

1.4

150

1.6

Bluefin tuna

1.6

JJJJJJ

11.6

1.2

0.7

1.2

264

10.3

150

10.1

Albacore tuna

2.8

JJJJJJ

5.1

7.4

0.2

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

0.2

Prot Carb

0.2

kcal

0.6

0.8

336

1.4

All values per standard serving

0.5

150

4.8

Deep sea fish, fresh water fish, crustaceans, shellfishes, mollusks

0.6

Chopped tuna

1.1

Allergy

Gluten

Lactose

Caution

Health and performance enhancing according to your genes

2.1

JJJJJJ

4.1

Optimal kcal distribution, based on your genes

JJJJJJ Lobster

100 83 16 1 2

JJJJJ Crab

100 91 19 1 1

JJJJJ Shrimp

100 92 19 1 1

JJJJJJ Oyster

100 67 9 5 1

Soft-shell clams

100 65 11 3 1

Mussel

100 70 11 2 2

Pilgrim mussel

100 74 16 2 0

JJJJJJ Scallop

100 77 11 6 1

JJJJJJ Clam

100 77 11 6 1

Marinated shrimp

65 86 11 1 4

JJJJJJ Marinated anchovies

65 92 12 1 5

JJJJJJ Marinated tuna

65 163 13 1 12

JJJJJJ Marinated carp

100 153 16 1 9

JJJJJJ Herring marinated fish cutting

140 360 23 1 30

JJJJJJ Salmon marinated fish cutting

150 317 27 1 23

JJJJJJ Pollock (coalfish) fish cutting

65 90 11 1 5

JJJJJJ Perch marinated fish cutting

65 80 11 1 4

JJJJJJ Marinated shrimp

150 197 25 2 10 7.2

JJJJJJ Marinated mackerel

100 212 17 1 16 74 119 1.2 1.7 328 581.1 3.6 0.1 36.5 0.5 26 1.8 118 361 1 0.6 0 0.3 0 0.1 461 0.4 680 1 225 150 269 564 0 0 0.2 63.8

Surimi (imitation crab meat)

100 114 8 12 4 14 93 0 1.1 40 20.6 0 0 14.2 0 26 0 0 35 10 0 0 0 0 0 871 0.6 330 1 48 2 293 14 0 0 0 73.9

JJJJ 27.3

0.7

0.4

24.7

0.1

139

72.8

1.3

1.9

22.8

42.3

9.8

0.6

9.8

23.9

0.1

0.2

0.4

8.5

0.1

0.2

0.4

5.2

108.9

0.3

295.5

310.5

0.9

906

1.1

48.2

0.1

31.2

38.4

20.2

143.7

0.1

457

0.2

46.8

0.1

146.3

51.4

127.4

538.9

0.2

781.5 280.8 283.4

0.1

0.4

0.9

10.5

411

3.5

1.7

43.5

79.5

282.8

2.7

2.5

88.2

96.6

5.1

1.1

2.1

1.7

96.2

1.1

1.3

282.1

3.1

44.8

322

0.3

985.6

0.9

693

0.1

0.4

0.9

480.2

176.4

2.4

51.1

0.1

31.5

95.3

0.3

1067

82.3

0.3

2514

463.5 144.2

73.5

321

0.5

1194

0.6

627

0.1

0.4

0.9

73.5

564

22.5

1.4

22.5

0.1

54.8

0.1

5.1

70.9

0.2

172

186

106

235

606

0.7

416

0.1

0.3

0.6

379

1.3

0.7

36.5

0.1

0.5

133.3

3.3

57.9

0.6

23.7

0.1

11.7

88.1

160.6

0.7

30.6

7.8

0.9

0.3

314

0.1

0.2

0.4

2.6

0.4

338.7

0.1

0.2

0.4

7.2

146.9

659.1

0.8

63.7

1.3

23.7

0.1

0.3

80.9

22.8

2.7

1.9

20.2

78.7

0.7

37.8

0.1

841.1

163.2

148.9

45.9

0.1

128.1

5.9

120.3 139.8

0.7

47.1

0.1

119.6

37.1

39.7

134.6

458.9 486.9 498.6

0.5

278.2

0.1

0.2

0.4

9.1

224.9 174.9

39.7

33.2

0.1

8.2

0.1

2.7

186.7 756.8 586.2 142.4 275.5

260

1.1

0.8

18.9

35.1

388.5 205.4 238.6

441

3.4

147

54.8

0.2

0.7

185.6

52.5

6.3

4.3

46.5

186

4.9

JJJ

0.9

151

0.8

410

0.3

205

311

3600

7.5

0.2

190

0.5

0.6

150

0.3

151

410

0.4

205

311

3600

7.5

23.3

0.2

190

0.5

0.6

150

0.3

JJJJ

0.6

80.5

208

574

0.1

161

322

1.8

2.4

11.2

0.1

81.9

0.5

0.6

104

JJJJJJ 83.7

132

200

430

0.5

296

286

181

4.2

1.8

44.8

2.3

220

0.8

3.2

126

0.6

200

0.9

123

0.4

83.6

138

310

450

0.5

121

800

431

0.6

1.6

34.6

0.5

157

410

0.4

160

184

916

3.1

21.7

30.2

0.1

202.5 234.6

190

0.8

0.4

77.7

206

224

980

0.3

146

230

1110

0.6

2.2

0.5

131.7

1.9

135

0.3

77.8

218

224

665

0.3

146

266

310

1.8

2.2

37.7

0.5

130.8

1.9

138

0.2

79.6

350

234

770

0.4

270

220

700

1.6

36.4

0.2

1181

1.5

0.3

79.1

170

190

215

810

0.4

182

500

381

1.3

43.8

0.2

210.5

0.2

140

0.1

82.1

224

1330

0.4

253

254

436

1.3

46.2

0.1

2103

100

0.1

158

0.1

77.8

218

224

665

0.5

146

266

310

1.8

2.2

31.6

0.5

130.8

1.9

138

0.2

0.8

0.3

1 0.7

17 1.2

0.8

100

0.8

Spiny lobster

0.4

JJJJJJ

0.6

1.1

0.4

100

3.1

Crayfish

3.5

JJJJJJ

8.2

7.1

Allergy

Gluten

Lactose

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

17.4

Prot Carb

3.6

100

3.8

JJJJJ

All values per standard serving

2.9

Crustaceans (shellfish)

10.7

JJJJJ

Deep sea fish, fresh water fish, crustaceans, shellfishes, mollusks

1.4

kcal

3.1

Health and performance enhancing according to your genes Caution

0.4

Optimal kcal distribution, based on your genes

LLLLL Plock and ham sausage

30 95 6 0 8

LLLLL Ham sausage

30 92 5 0 8

LLLLLL Kielbasa

30 92 5 0 8

LLLLLL Knackwurst

30 98 5 0 9

LL Bockwurst

115 312 15 0 28

LLLL Vienna sausages

70 183 9 0 16

LLLL Salami

100 336 15 0 31

Fried sausage

150 408 18 0 38

Poultry sausage

100 115 22 0 3

Munich white sausage

125 371 15 3 34

K Lyon sausage

125 383 14 0 37

LLL Veal sausage

125 401 17 0 38

K Meatloaf

125 188 23 0 10

LLLLL Jagdwurst

30 61 5 0 5

Ham sausage / ham pie

30 52 5 1 3

Ham roll

30 83 6 0 7

Liver sausage

30 86 4 0 8

LLLLL Veal jelly

30 33 6 0 1

LLLLLL Beef jelly

30 42 8 0 1

LLLLL Jellied vegetables

30 11 2 1 0

LLLLL Deer pastry

30 68 7 0 5

Foie Gras

30 94 4 0 9 4.5

Goose pastry

30 75 6 1 5 113.1 2424 0.5 0.1 746.7

Pork bacon

30 46 6 0 2 21 1.2 0 0.1 67.8

0.1 0.1 1.7 1.1 5.4 3.1 1458 82.5 129.3 0.1 0 0 0 0 216.3 0.2 228 0 79.5 70.8 63.6 14.7 0 0 0 17

0 0 12.3 0.6 0.6 0.3 15 83.7 0.9 0 0 0 0 0 20.7 0.1 239.4 1 47.1 20.7 26.7 3 0 0 0 21.2

1.2

99.6

47.7

0.7

4.8

0.9

2.6

16.1

25.8

126.3

74.1

57.3

0.9

135

0.1

17.7

57.9

59.1

260.1

0.1

221.4 249.9

0.1

51.9

120

2.1

1.2

115

0.1

0.6

153.8 200.3 136.3

0.1

2.9

2894

23.4

73.2

LLLLL 180

JJJJJJ 56.4

26.7

0.5

6.9

10.5

25.2

0.1

48.3

0.3

0.1

0.4

5.1

31.5

16.8

0.1

6.3

0.1

2.8

23.4

14.1

0.1

4.6

434.4

41.7

0.5

4.5

0.9

4.9

108.1

65.4

61.5

16.5

19.7

2.1

9.3

9.9

60.9

0.1

294

0.1

310.5

0.9

1.5

178.5

0.1

0.2

15.6

65.7

152.1

3.3

12.1

107

393.9

0.1

3.6

3144

51.9

0.1

0.3

0.8

0.6

98.1

0.3

0.6

102.4

15.3

0.1

6.5

1.5

18.6

1.1

22.4

1.5

12.9

17.3

21.3

102.3

71.1

56.4

0.1

0.6

26.7

0.9

4.2

0.6

4.3

115.3

0.1

12.1

1.2

18.6

1.7

0.3

16.6

9.3

64.2

42.3

37.8

2.1

20.5

27.3

14.1

0.5

19.6

7.2

95.1

16.8

43.2

0.4

32.9

13.7

196.3 242.5

0.3

2.5

81.3

14.5

121.3

1.3

21.3

2.3

21.3

0.3

1221

0.2

0.4

1.3

156.3

0.8

717.5

0.2

2.5

165

0.9

21.3

16.3

56.3

162.5

72.5

190

576.3 572.5

0.8

980

0.1

0.3

1.3

340

91.3

22.5

0.1

86.7

0.1

22.5

66.8

26.3

70.3

0.1

100

0.8

0.5

1.1

192

0.4

0.1

4.5

85.5

15.5

72.4

0.1

187

853

0.5

1095

0.1

0.3

323

125

1.8

12.5

0.1

89.8

0.1

586.5

145.5

733.5

1.4

1133

0.2

0.4

1.5

313.5

102

30.9

0.1

158.6 439.7 386.9

0.3

0.5

72.5

81.3

10.3

142.5 598.8 662.5 287.5

46.3

196.3

630

0.4

1056

0.1

0.2

2.5

402.5 296.3

106.3

1.2

18.8

2.5

14.9

0.1

569.3 337.4 559.1

231.3

0.3

30.1

3.8

76.3

4.2

184.5 933.8

0.1

130.5 342.6 245.4

0.9

85.5

25.2

0.3

0.6

17.4

122.6

57.3

0.1

3.5

1.5

21.9

2.7

190.5 152.4 242.7 201.3

0.2

141

0.9

105.6 103.5

26.4

0.6

4.8

1.2

2.7

57.8

70.2

0.1

12.6

16.2

LL 3.2

LLLLL

0.3

LLLLLL

0.5

LLLLL

1.9

LLL 50.3

0.1

468

130

0.5

558

0.3

932

0.1

0.2

246

1.2

2.4

223

157

0.3

25.3

12.3

170.2

0.3

26.5

98.9

67.9

10.2

85.1

0.9

16.1

1.7

19.4

0.5

805

0.1

0.3

1.2

0.1

77.1

27.3

34.2

41.9

15.4

0.1

21.9

15.3

5.7

246.4 377.2 120.9

15.4

119

0.6

64.8

21.9

0.3

4.2

0.7

4.1

50.7

49.2

0.1

1.8

3.4

0.1

0.3

87.6

27.3

0.3

4.2

0.6

120.7

49.2

0.1

1.2

21.9

3.2

3.9

112.2

26.1

30.6

173.7

0.1

0.9

0.2

368.1

0.2

0.5

0.6

0.2

378

0.1

0.6

33.3

0.5

7.2

0.9

7.9

120.1

0.1

8.1

2.1

24.6

4.4

0.1

0.3

106.5

0.3

4.5

0.7

4.7

118

0.1

8.7

0.9

21.3

2.9

0.2

356.7 326.1

0.2

0.5

0.6

67.8

0.3

2.7

0.5

6.9

52.9

22.2

0.1

23.1

19.8

4.3

15.7

4.8

124.8

6.9

43.8

0.5

14.5

118.5

7.2

55.8

0.5

12.4

0.1

4.2

148.2

8.7

0.1

69.6

11.1

46.5

11.8

98.4

18.9

49.5

15.7

4.2

111.3

52.8

201.6 229.5 218.7 233.4 140.7 227.4

0.2

41.1

0.5

8.7

0.9

12.5

0.1

100.3

60.9

0.1

3.3

23.7

3.9

106.2 107.4

34.2

0.5

5.4

6.8

112.9

79.2

0.1

30.6

3.1

267.6 322.8 328.8 413.4

0.1

0.6

72.3

22.8

0.3

3.9

0.6

3.9

86.6

50.1

0.1

1.2

18.9

3.6

373.1 603.8 193.5

0.5

658.7

0.1

0.7

142.8 287.5

58.1

1.7

9.1

1.4

10.7

203.2 352.9

0.2

16.1

16.8

44.1

6.7

5.4

113 5.4

30 4.3

Salami

4.5

LLLLL

4.4

4.7

15.6

8.7

117

17.1

20.1

Cervelat sausage

1.5

LLLLL

14.8

20.9

18.1

5.6

137

2.8

1.7

Teewurst

3.5

4.1

0.4

Allergy

Gluten

Lactose

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

0.5

Prot Carb

2.1

LLLLLL

All values per standard serving

2.4

Sausage coarse

2.7

LLLLL

Sausage, embutidos

3.5

kcal

1.3

Health and performance enhancing according to your genes Caution

0.9

Optimal kcal distribution, based on your genes

1 9

15.9

4 15.3

103

30 0.1

Homemade pudding canned

8 0

0 0

5 0

92 36.6

30 0

Canned liver sausage 45.9

89.4

1 36.9

9.3

192 65.7

Goose liver roll 0.7

2.5

191.1

142.2

0.1

Smoked corned beef

291

LLLLLL

295.5

0.1

Smoked beef tongue

0.2

LLLLL

0.6

16.5

0.9

Smoked meat

LLLLLL

24.6

180.9

2.4

2.3

3.9

Corned beef

LLLLLL

1.2

0.2

6.9

7.8

Smoked pork chop and spare ribs

LLLLL

100.1

8.3

429.3

15.9

0.2

Smoked pork chop, crest

0.1

LLLLL

0.6

6.3

3428

6.3

44.5

0.1

88.8

488

0.1

2301

0.2

0.5

1.6

187.2

62.4

0.7

1.3

18.4

0.1

257

118.4

0.2

44.8

0.1

0.9

64.2

27.3

0.3

3.9

0.4

5.4

106.5

69.9

0.1

6.7

22.2

22.8

0.3

0.6

83.1

0.6

8.4

3.4

49.6

63.6

0.1

3.6

17.7

0.6

39.3

0.8

9.9

1.2

9.1

0.1

42.3

3.6

0.3

72.6

0.5

9.6

0.3

7.3

139.3

48.9

0.1

1.5

14.4

0.3

97.2

7.2

0.8

1.8

0.2

7.4

131.8

47.4

0.1

1.5

14.7

0.9

0.2

20.5

3.6

26.4

9.9

42.3

16.6

0.1

7.8

90.9

20.1

32.7

20.7

3.6

21.3

9.6

47.7

180.9 201.9 186.3

0.1

20.9

3.3

15.3

16.5

38.4

241.2

0.1

2.1

38.1

15.3

38.1

210.3

0.1

20.2

1.5

9.3

261

0.1

738.9 225.3 741.6 249.9 741.6 287.4

0.3

0.6

68.4

20.4

0.6

8.1

1.3

20.4

49.6

46.8

0.1

0.6

14.4

21.9

0.3

4.2

77.7

237

0.2

369

0.6

125.7

0.1

0.4

4.9

117.1

0.1

2.6

14.4

0.3

0.4

30 1.2

Smoked pork chop

1.4

LLLLL

139.1

120

104

264

3.8

1480

4946

1.8

506

100

3.2

2.4

38.3

0.1

993

338

0.4

3.2

4.8

16.3

9.6

70.8

66.6

14.7

187.5

0.1

0.9

13.2

0.2

0.9

0.5

2.4

76.7

43.5

0.1

1.2

18.3

3.6

4.5

0.8

0.9

232

2.9

200

3.9

1.1

0.9

6.7

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

8.2

Allergy

Gluten

Lactose

Prot Carb

49.2

LLLLLL

kcal

12.3

JJJJJ

Ham fillet

4.2

Smoked bacon

All values per standard serving

3.5

JJJ

Sausage, embutidos

3.4

LLLLLL

Caution

Health and performance enhancing according to your genes

5.4

Optimal kcal distribution, based on your genes

Pork/beef mince

100 233 19 0 18

JJJJJJ Patty of beef and pork

100 212 16 6 14

JJJJ Minced meat products

100 202 15 1 15

JJJJ Salisbury steak

100 202 15 1 15

LLLLLL Sausage meat

100 285 12 0 27

Veal sausage with cheese

100 293 12 0 28

Tatar (beef patty)

100 116 22 0 3

Hack liver (beef liver)

100 132 19 5 4

JJJJ Beef

150 233 29 0 13

JJJJ Beef fat (fe)

150 281 28 0 19

Beef meat from the bone

150 161 33 0 3

Oxtail

150 441 32 0 35

JJJJJJ Beef fillet

125 151 27 0 5

JJJJJJ Fillet of beef lean (ma)

125 151 27 0 5

JJJJ Beef chops

150 240 29 0 14

JJJJ Beef steak

150 219 33 0 10

JJJJ Beef schnitzel

125 151 26 0 5

JJJJ Beef goulash

150 194 30 0 8

JJJJ Beef goulash fat (fe)

150 281 28 0 19

JJJJ Beef roulade lean (ma)

150 182 31 0 6

JJJJ Beef roulade, low-fat (mf)

150 222 30 0 11

JJJ Roast beef meat

125 161 25 0 7

JJJ Beef cooking meat lean (ma)

125 236 26 0 15 390

0.7

105

265.5

0.6

4.5

285

0.7

4.5

85.5

325

0.6

87.5

2.3

235.5

0.7

22.5

73.5

4.2

282

0.7

4.5

162.5

0.6

63.8

2.2

162.5

0.6

63.8

2.2

255

0.7

73.5

15.5

2.7

1.5

1103

107.1

124.5

91.9

917.5

945

1.1

0.8

0.7

62.5

4.5

11.3

3.8

517.5

27.5

370

405

133.5

71.3

91.3

101.3

3.1

192.5

2.9

2.3

55.5

3.8

6.2

6.5

4.7

30.5

37.5

35.8

33.8

276

182.5 206.3

111.1

52.5

58.5

285

0.9

1137

1.1

4.5

540

132

3.2

6.4

30.2

0.3

1101

4.5

444

109.5

3.4

7.8

28.2

0.4

947.5

0.8

82.5

3.8

450

110

2.7

7.5

5.4

24.1

101.5

34.5

241.5

110.3

13.5

85.5

92.6

43.8

48.8

229.5 247.5 237.5

0.8

1028

4.5

406.5

114

3.2

7.1

29.3

105.7

115.5

49.5

231

0.5

1194

4.5

520.5

120

2.9

4.5

30.8

106

168

103.5

229.5

1.5

1038

0.8

64.5

4.5

432

97.5

8.4

33.3

2.9

3.8

5.5

16.1

92.1

8.8

46.3

38.8

205

1.3

961.3

0.6

12.5

92.1

8.8

46.3

38.8

205

0.4

961.3

0.8

12.5

422.5 422.5

2.9

3.8

5.5

38.8

81.2

64.5

291

322.5

285

1.5

1179

0.9

73.5

540

132

3.2

5.9

10.3

243.8 278.7 292.5 260.4 292.5 243.8 283.4 286.4 627.5 627.5 288.3 0

217

187.5 237.5 376.5

0.7

28.5

105

3.4

JJJ

0.6

0.5

148

3.8

100

16.3

Ground veal

71.3

63.8

112.1

4.5

22.5

276

0.7

4.5

85.5

5.6

1.5

1028

0.8

4.5

406.5

114

3.2

7.1

29.5

101.5

34.5

241.5

106.3

22.5

156

58.5

240

1.7

1068

0.9

73.5

4.5

426

111

3.3

7.5

260.4 278.7

265.5

0.6

4.5

8.3

283.5 229.5

0.9

1196

0.8

0.1

4.5

537

130.5

3.2

7.5

369

390

0.7

1.2

70.3

163

351

739

6.7

116

592

340

3195

6.9

4.8

32.4

0.3

1.7

1026

3085

0.8

17900

257

1.3

73.8

190

7.1

808

6.7

360

2.2

4.3

39.7

195

260

0.5

1.3

57.5

223

183

0.5

393

0.8

1000

242

0.7

1.5

12.9

201

140

0.9

58.8

217

465

0.6

840

210

0.6

1.3

12.9

269

128

0.4

11.5

182

0.4

1.2

6.4

203

0.6

2.3

110

5.9

207

0.4

7.4

250

0.3

2.6

192

0.6

2.3

106

7.1

194

0.5

9.8

215

0.6

2.3

115

4.7

228

0.4

6.2

65.5

0.2

237

150

591

0.4

666

0.3

0.2

0.8

294

1.3

2.8

0.1

65.5

0.2

237

150

591

0.2

666

0.3

0.2

0.8

294

1.3

2.8

3.5

0.1

61.6

0.6

120

182

602

0.4

404

0.2

0.9

340

105

1.8

26.6

0.1

0.3

62.4

274

170

728

0.5

337

1.4

3.2

18.1

71.4

108

185

702

1.3

332

148

1.9

3.3

8.1

59.2

0.6

187

579

1.3

407

0.2

0.9

368

108

1.5

2.1

8.1

0.1

0.3

57.3

210

930

0.6

442

113

1.2

2.7

28.6

0.6

158

177

2.2

625

0.5

401

0.2

0.9

312

103

2.2

3.8

21.5

0.1

0.3

64.1

192

196

743

0.5

363

105

2.2

5.1

14.8

265.4 265.4 253.3 338.7 375.8 331.3 428.6 175.3 204.4

182

0.4

1.2

6.4

5.6

236

11.5

100 8.8

Pork meatballs 3

9.3

7.2

8.1

276

8.1

100

14.1

Minced pork

16.7

JJJJJ

1.4

6.4

9.4

188

1.4

100

16.8

Beef patties

2.4

JJJJJ

2.4

6.9

4.8

2.5

207

100

9.4

Ground beef

8.3

JJJJJJ

Allergy

Gluten

Lactose

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

Prot Carb

2.8

JJJ

kcal

5.1

JJJ

5.6

3.3

JJJJ

All values per standard serving

2.8

JJJJJ

Beef, calf, pork, mutton and lamb meat

7.4

JJJJJJ

Caution

Health and performance enhancing according to your genes

6.5

Optimal kcal distribution, based on your genes

JJ Beef stomach (thinning)

125 314 22 0 25

JJ Beef breast (ribs)

125 328 22 0 27

JJ Beef breast (ribs) fat (fe)

125 328 22 0 27

JJJ Beef brisket

125 249 23 0 17

JJJ Beef shoulder (bow)

125 161 25 0 7

JJJ Beef shoulder (bow) moderate fat

125 194 25 0 11

JJJ Beef shoulder (bow), fat (fe)

125 234 24 0 16

Beef hock

150 182 31 0 6

JJJ Beef flower

125 135 27 0 3

JJJJJJ Beef topside

125 156 26 0 6

JJJJJJ Veal, lean (ma)

150 143 32 0 2

JJJJJJ Veal, moderate fat (mf)

150 188 29 0 8

JJJJJJ Veal, fat (fe)

150 248 27 0 15

JJJJJJ Veal fillet

150 153 32 0 3

JJJJJJ Veal cutlet

150 219 29 0 12

JJJJJJ Veal steak

150 162 31 0 4

JJJJJJ Veal goulash

150 188 29 0 8

JJJJJJ Veal roulade

150 153 32 0 3

JJJJJJ Veal roast meat

125 119 27 0 1

Veal processed meat

125 250 23 0 18

JJJJJJ Veal back (cutlet)

150 162 31 0 4

JJJJJJ Veal neck (crest)

125 138 27 0 3

Veal stomach (thinning)

125 298 22 0 24 85 1.3 0 0.3 282.5

Veal breast (ribs)

125 250 23 0 18 85 1.3 0 0.3 300

0 0 0 122.5 0.8

0 0 0 131.3 0.8

0.4

26.3 3.8

136.3 228.8 31.3 0 0 0 78.3

21.3 0 0 0 82.8

93.8

523.8

113

4.5

118.5

82.8

21.3

136.3

535

95.9

1.3

38.8

0.5

0.8

108.8

6.3

493.8

312.5

2.5

5.1

27.6

843.8 973.8

0.8

131.3

411.3

127.5

3.8

13.8

4.1

31.6

535

0.4

1154

0.9

139.5

7.5

375

3.2

19.5

3.5

45.8

255

0.4

925

0.8

130

6.3

312.5

2.6

18.8

2.9

43.3

296.3 277.5 243.8 292.5 296.3

0.4

843.8 792.5

386.3 416.3 553.5

411.3

120

127.5

3.5

3.8

13.8

3.7

4.1

45.1

0 41.4

0 0

0.5

1062

135

453

178.5

2.1

5.9

435

0.4

1.5

105

0.4

105

0.4

1.5

105

3.7

165

3.2

16.5

3.8

33.2

0.5

1154

139.5

7.5

0.5

1052

0.9

114

19.5

553.5 493.5

375

3.2

19.5

3.5

33.8

113.7

4.5

111.6

115.5

288

113

4.5

118.5

108.1

16.5

169.5

426

334.5 304.5 292.5 313.5

0.5

1173

558

165

3.5

7.5

3.5

38.9

420

0.4

1.5

105

1.4

737

337.5

0.3

78.8

2.5

526.6 496.5 501.5 602.4 526.6 501.5 706.7 587.6 602.4

300

0.3

1.3

0.8

450

390

0.4

105

0.5

390

300

0.3

87.5

6.4

409.5

0.4

1.5

105

5.1

435

0.4

1.5

105

2.5

405

0.4

94.5

0.5

118.8

0.6

6.3

62.5

2.6

212.5

0.6

12.5

1.3

390

0.7

105

2.8

113.9

148.5

300

0.5

1071

0.9

142.5

522

150

2.1

3.7

34.5

0.3

1062

0.9

135

453

178.5

2.1

5.9

105.8

22.5

225

276

111.6

115.5

288

289.5 304.5

0.3

1004

0.9

127.5

16.5

429

169.5

31.5

5.5

33.8

115.1

1.5

46.5

306

0.3

1169

0.9

130.5

7.5

592.5

375

6.1

32.6

91.9

46.3

51.3

262.5

0.3

1100

1.3

58.8

11.3

455

107.5

2.9

7.5

4.6

35.4

93.9

23.8

27.5

250

1.3

985

1.9

62.5

3.8

450

91.3

2.8

4.8

43.4

111.1

52.5

58.5

285

1.5

1137

2.3

4.5

540

132

3.2

6.4

46.7

841.8 558.9 587.6 601.8 418.8 243.8 292.5

450

0.4

1.5

0.9

84.6

28.8

201.3

191.3

1.3

856.3

1.6

3.8

338.8

2.7

5.9

37.4

217

221.3

0.5

3.8

72.5

6.9

237.5

0.6

3.8

71.3

2.8

0.5

27.5

87.5

8.3

200

0.5

2.5

12.1

88.6

18.8

130

48.8

200

0.3

890

1.2

61.3

3.8

355

92.5

2.8

6.2

28.4

100

2.4

5.2

25.9

1.1

77.5

3.8

0.6

91.9

11.3

71.3

1.4

56.3

2.5

98.8

2.4

5.3

59.6

38.8

173.8

1.3

56.3

2.5

38.8

173.8

0.3

32.5

75.3

200

0.6

18.8

61.3

2.4

1038

0.9

64.5

4.5

432

97.5

8.4

67.5

2.7

1015

0.7

68.8

3.8

445

98.8

2.5

3.8

5.1

56.3

38.8

76.6

47.5

106

168

103.5

90.1

61.3

41.3

176.3 229.5 196.3

0.3

781.3 793.8

1.4

56.3

2.5

282

0.7

4.5

172.5

0.5

13.8

67.5

11.4

180

0.5

9.1

0.6

62.5

2.5

380

103.8

2.2

3.8

4.4

33.8

74.6

46.3

346.3

33.8

167.5

1.3

78.4

37.5

275

175

861.3 898.8

0.6

61.3

2.5

357.5

105

2.1

3.8

4.2

34.4

187.8 286.4 243.8 185.3 200.5

202.5

0.5

2.5

11.3

237.5 367.5 367.5 342.5

206.3 181.3

0.6

100

2.4

5.2

21.5

183.9

200

0.5

2.5

12.1

331.3 297.5 297.5 303.8

91.3

2.3

11.3

4.4

20.8

917.5 962.5 781.3

62.5

3.8

370

91.3

2.9

6.5

21.5

232.3 243.8 295.8 183.9

230

0.6

3.8

71.3

4.7

10.3

12.8

2.8

29 6.9

240 12.8

150

13.6

Beef neck (crest)

13.6

9.3

3.3

5.4

163

7.8

125

Beef back (roast beef)

1.4

2.9

0.6

3.3

321

6.1

125

1.3

Beef cooking meat fat (fe)

4.8

1.4

Allergy

Gluten

Lactose

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

1.6

JJJJJ

Prot Carb

3.3

JJJJ

kcal

1.1

1.4

JJJJJ

0.5

283

8.4

JJJJ

All values per standard serving

7.3

125

9.6

JJJJ

Beef, calf, pork, mutton and lamb meat

1.6

Beef cooking meat medium fat (mf)

7.3

JJJ

Caution

Health and performance enhancing according to your genes

1.2

6.4

Optimal kcal distribution, based on your genes

27 0 2

JJJJJJ Veal genitals

125 128 27 0 2

JJJJJJ Veal knuckle

150 177 29 0 7

JJJJJJ Pork, lean (ma)

150 204 32 0 8

Pork, moderate fat (mf)

150 347 26 0 27

JJJJJJ Pork, fat (fe)

150 323 29 0 23

JJJJJJ Pork cheek

150 449 25 0 39

JJJJJJ Pork head

150 449 25 0 39

JJJJJJ Pork tenderloin

125 134 28 0 3

JJJJJJ Pork cutlet

150 200 32 0 8

JJJJJJ Pork steak

150 200 32 0 8

JJJJJJ Pork schnitzel

125 134 28 0 2

JJJJJ Pork goulash

150 326 26 0 25

JJJJJ Pork goulash lean (ma)

150 326 26 0 25

JJJJJ Pork goulash (ma)

150 326 26 0 25

JJJJJ Pork goulash, moderate fat (mf)

150 347 26 0 27

JJJJJ Pork goulash (mf)

150 347 26 0 27

JJJJJ Pork goulash fat (fe)

150 362 25 0 29

JJJJJ Pork goulash (fe)

150 362 25 0 29

Pork roulade

150 204 32 0 8

JJJJ Pork roast meat

125 271 22 0 21

JJJJ Pork processed meat

125 301 21 0 24

Pork leg

125 416 19 0 38

L Pork bacon

30 239 1 0 27 17.7 0 0 0.2 15 0.1 0 0 7.5 0.1 0.3 0.1 3.6 19.5 0 0 0 0 0 0 3.3 0.2 33.6 0.6 2.1 46.5 93.3 121.8 0 0 0 2.3

L Pork back bacon

30 224 1 0 25 22.8 0 0 0.2 6 0.1 0 0 8.8 0.2 0.6 0.1 18 4.2 0 0 0 0 0 0 6.3 0.2 18 0.5 3.9 0 377.4 0 0 0 0 3.9

240

0.5

11.3

87.5

247.5

0.5

11.3

87.5

125

2.3

11.3

4.4

20.4

0.7

88.8

1.3

0.6

92.5

1.3

351.3 363.8

122.5

2.2

11.3

4.2

32.4

178.8

1.9

186.3

1.6

255

2.3

1226

112.5

4.5

450

79.5

1.6

39.2

0.1

753

345

0.6

105

288

0.6

13.5

105

11.6

291

0.6

13.5

105

10.9

291

0.6

13.5

105

10.9

297

0.6

13.5

105

9.7

297

0.6

13.5

105

9.7

297

0.6

13.5

105

9.7

66.4

38.8

340

78.4

33.8

395

81.3

33.8

328.8

108.3

76.5

237.5

0.5

7.5

61.3

0.9

300

0.6

13.5

82.5

2.8

300

0.6

13.5

82.5

2.8

287.5

0.5

7.5

68.8

270

0.7

94.5

214.5

2.3

1004

148.5

2.6

13.5

5.1

148.5

2.6

13.5

5.1

41.6

150

2.7

13.5

5.3

42.8

150

2.7

13.5

5.3

42.9

150

2.7

13.5

5.3

40.7

1.5

214.5

1.7

1004

0.9

219

1020

0.9

108

1.5

219

2.6

1020

0.9

108

1.5

2.3

1043

0.9

111

1.5

2.9

1043

0.6

111

1.5

223.5 223.5 223.5

2.4

1043

111

1.5

421.5 427.5 427.5 436.5 436.5 436.5

147

2.6

13.5

40.1

106.5 106.5

1.5

421.5

147

2.6

13.5

40.5

474

40.5

474

95.4

40.5

95.4

40.5

97.5

40.5

97.5

40.5

97.5

40.5

442.5 442.5 394.5 394.5 394.5

93.4

3.8

32.5

28.8

215

1.9

1128

0.5

11.3

365

387.5

2.1

11.3

3.3

33.9

0.1

79.5

2.7

16.5

2.1

42.2

0.1

105

225

2.5

1310

1.2

97.5

108.2 108.2

105

225

2.3

1310

0.9

97.5

472.5 472.5

79.5

2.7

16.5

2.1

42.4

0.1

93.5

26.3

216.3

7.1

1104

92.5

3.8

435

66.3

1.4

2.5

32.8

0.1

1.2

2.7

36.6

612.8

270

0.7

94.5

84.3

198

145.5

291

0.6

13.5

105

10.9

2.4

1.9

34.5

0.1

148.5

2.6

13.5

5.1

38.9

715.2 570.9

274.5

0.7

9.3

207

2.6

1010

0.8

84.3

198

96.4

255

1.5

1226

1.1

112.5

4.5

450

79.5

1.6

39.7

0.1

753

345

0.6

105

95.4

40.5

108.3

76.5

280.5 106.5

219

2.6

1020

0.9

108

1.5

145.5 373.5 442.5

82.5

199.5

1160

1.5

451.5 424.5 427.5

103.5 103.5

207

1010

1.1

451.5

100.5 100.5

1.2

2.7

46.2

558.8 558.8 570.9 570.9 588.9 588.9 588.9 488.8 835.5 835.5 627.5 612.8

288

0.6

13.5

105

11.6

268.8 231.3 238.8 106.5 277.5 277.5 280.5 280.5 286.5 286.5 286.5

3.9

761.3 836.3 868.8

0.7

2.5

182.5

58.8

0.7

3.8

1.8

33.6

0.1

292.1 465.6 490.8

177.5

0.6

6.3

77.5

8.1

350

0.4

1.3

87.5

0.7

350

0.4

1.3

87.5

0.7

337.5

0.4

72.5

0.4

345

0.5

94.5

2.5

337.5

0.3

78.8

0.5

2.9

6.3

2.9

33.9

112.6

70.5

300

1.5

1070

1.1

172.5

7.5

450

0.8

17.5

465

137.5

2.9

6.3

2.9

35.1

0.8

107.5

6.3

428.8

0.3

94.8

3.8

32.5

94.8

3.8

32.5

96.8

1.3

8.8

32.5

278.8 278.8 247.5

4.5

3.4

51.4

2.5

5.1

49.1

112.6

70.5

300

0.5

1070

0.8

172.5

7.5

450

95.9

1.3

38.8

255

0.4

973.8

0.7

108.8

6.3

493.8

312.5 373.5 312.5

2.9

16.3

2.9

29.9

977.5 977.5 962.5

0.7

17.5

465

373.5 137.5

4.5

3.4

37.7

594.3 588.9 588.9 501.5 594.3 501.5

345

0.5

94.5

2.5

0.5

128

2.8

125

0.4

Veal ball / fricandeau 0.9

JJJJJJ 0.9

2.8

4.7

14.4

114

12.6

125

20.4

Veal leg (mf)

20.4

JJJJJJ

1.3

4.3

1.3

177

150

Veal foreshank

JJJJJJ

14.4

9.7

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

15.7

Prot Carb

19.8

kcal

15.4

11.7

Allergy

Gluten

Lactose

15.4

119

All values per standard serving

4.7

125

13.7

JJJJJJ

Beef, calf, pork, mutton and lamb meat

10.8

Veal shoulder (bow)

9.6

JJJJJ

Caution

Health and performance enhancing according to your genes

12.9

JJJJJJ

13.5

Optimal kcal distribution, based on your genes

25 0 29

JJJJJ Pork shoulder (bow)

150 326 26 0 25

JJJJJJ Pork front leg (pork knuckle)

175 312 36 0 19

JJJJJJ Pork leg (ham)

125 170 27 0 7

JJJJJJ Pork back leg (pork knuckle)

175 324 33 0 21

JJ Pork trotters (front)

175 583 27 0 53

JJJJJJ Sheep meat lean (ma)

150 209 29 0 10

JJJJJJ Sheep meat, moderate fat (mf)

150 333 26 0 26

JJJJJJ Sheep meat, fat (fe)

150 386 25 0 32

JJJJJJ Sheep meat from the bone

150 176 31 0 6

JJJJJJ Sheep fillet

125 141 26 0 4

JJJJJJ Sheep cutlet

150 318 27 0 23

Mutton cutlet

100 343 15 0 32

JJJJJ Lamb cutlet

100 216 19 0 16

JJJJJJ Sheep steak

150 302 28 0 21

JJJJJJ Sheep schnitzel

150 293 28 0 20

JJJJJJ Sheep goulash (ma)

150 209 29 0 10

JJJJJJ Sheep roulade

150 293 28 0 20

JJJJJJ Sheep roast meat (ma)

125 174 24 0 8

JJJJJJ Sheep processed meat (ma)

125 278 21 0 22

JJJJJJ Sheep muscle meat

125 146 26 0 5

JJJ Mutton muscle meat

100 113 20 0 3

JJJJJJ Lamb muscle meat

100 117 21 0 4 0 0 24.3 2.3 12 1.8 90 289 3 0 0 0 0 0 94 0.3 850 0 162 30 31 6 0 0 0 75.1

0 0 22.8 2.9 3 1.6 170 289 23 0 0 0 0 0 67 0.2 700 0 189 10 50 6 0 0 0 74.3

0.3

87.5

9.6

92.9

7.5

136.3

2.1

18.8

56.3

275

0.3

82.5

3.3

172.5

2.6

5.3

67.5

345

0.3

100.5

805

0.6

78.8

80.9

343.8

61.3

90.8

81.3

73.8

230

917.5

0.8

87.5

28.8

100.4

195

177

267

1046

0.9

85.5

301.3 342.5 391.5

125

1.9

5.2

34.6

236.3 206.3

975

0.2

82.5

28.8

350

150

2.2

12.5

5.1

33.7

287.5 262.5

0.3

81.3

1.8

109

97.5

88.5

276

1101

1.1

105

34.5

411

163.5

2.5

22.5

7.2

34.5

330

0.3

100.4

195

177

267

1046

0.9

85.5

391.5

172.5

2.6

5.3

345

0.3

100.5

99.2

37.5

205.5

187.5

283.5

1046

0.8

34.5

420

180

2.7

6.1

36.7

345

0.3

97.5

8.4

64.6

170

125

165

0.7

694

0.6

244

105

1.6

3.5

26.1

228

0.2

6.4

JJJJ

162.6 203.3 178.3 203.5 228.8 244.2 228.8 243.9 159.6

362

132.7

150

250

Pork breast (jowls)

370

JJJJJ

0.4

0.2

389

150

Pork stomach

342

0.3

9.4

287.5

0.2

82.5

1.7

345

0.3

97.5

2.2

315

0.3

108

12.7

52.3

396

251

138

620

0.6

345

2.2

21.5

97.7

249

183

279

1028

0.9

97.5

34.5

412.5

177

2.6

28.4

1170

0.8

34.5

420

180

2.7

6.1

24.6

93.9

7.5

41.3

37.5

111.5

237.5 283.5

956.3

0.7

345

160

2.4

25.3

91.6

310.5

282

237

933

1.1

91.5

28.5

345

145.5

2.3

5.9

23.7

159.6 239.4 215.3 243.9 198.8

180

0.2

15.2

330

0.3

412.5

73.5

247.5

966

1.3

94.5

361.5

150

2.3

6.2

27.8

109

97.5

88.5

276

1101

1.2

105

34.5

411

163.5

2.5

22.5

7.2

24.4

213.9 244.2

315

0.3

105

11.5

8.4

0.7

10.5

0.5

7.5

87.5

2.5

0.7

10.5

122.5

6.6

99.8

2.6

19.3

50.3

0.1

791

157.5

3.2

1332

0.5

103.3

5.3

54.3

476

118.8

339.5

376.3 250.3

1066

0.9

3.5

255.5 432.3

82.3

5.3

2.6

0.1

409

90.2

12.5

63.8

88.8

212.5

1.1

1021

0.5

93.8

3.8

375

66.3

1.4

2.5

34.7

0.1

627.5

288

0.6

13.5

105

11.6

150

2.7

13.5

5.3

44.4

147

2.6

13.5

42.5

588.9 558.8

297

0.6

13.5

105

9.7

0.9

4.5

2.5

2.3

0.1

423

232.5

0.6

88.5

2.6

1043

0.7

111

1.5

2.6

1004

0.8

106.5

1.5

118.7

171.5

97.5

40.5

394.5

40.5

474

241.5 286.5 277.5

157.5 223.5 214.5

2.8

1372

0.7

103.3

5.3

90.4

100.5

381

82.5

2.6

1046

1.3

88.5

4.5

437.5 436.5 421.5 235.5

99.8

2.6

19.3

51.9

0.1

791

248.5 332.5 287.5 365.8

0.8

8.8

108.5 122.5

300

0.6

13.5

82.5

2.8

105

225

1310

0.9

97.5

472.5

79.5

2.7

16.5

2.1

0.1

100.4 108.2

16.5

345

123

208.5

2.3

1106

1.1

114

1.5

378

1.5

7.5

4.2

781.2 835.5

270

0.6

8.4

112.2

31.5

259.5

2.4

1325

0.6

111

4.5

522

79.5

1.6

43.9

0.1

753

345

0.6

82.5

1.2

20.4

0.9

3.9

1.2

0.5

346.8

0.2

1.2

10.4

0.2

0.3

1.6

294

4.3

150 11

Pork neck (crest) 15.9

JJJJJJ 15.4

10.6

3.9

200

11.2

150

27.7

Pork loin (chops)

4.9

JJJJJJ

12.5

15.5

2.7

2.1

161

11.3

150

14.4

Pork sirloin

7.7

JJJJJJ

10.3

9.8

4.9

9.8

4.1

Allergy

Gluten

Lactose

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

10.4

Pork rind

Prot Carb

2.2

kcal

1.5

JJJ

All values per standard serving

1.6

Beef, calf, pork, mutton and lamb meat

1.3

Caution

Health and performance enhancing according to your genes

1.3

Optimal kcal distribution, based on your genes

JJJJ 52 12 0 0

Escargot

50 35 6 1 1

Horse meat (ma)

150 164 31 1 4

J Goat meat

150 224 29 0 12

L Piglet meat (mf)

150 347 26 0 27

J Venison

150 170 31 0 5 280.5

442.5 109.5 370.5

24 46.5

95.4

219

288

112.3

1020

1190

1.1

0.8

108

94.5

40.5

107.4

22.5

55.5

277.5

1128

1.4

113

7.5

166.5

324

2345

0.8

41.6

110

32.5

70.5

587

0.3

103

61.5

0.8

2.3

0.8

112.5

474

0.3

41.3

5.3

Fat

7.5

Prot Carb

1.5

All values per standard serving

7.5

Wild game, poultry, game birds, giblets ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

173.5 232.5

600

450

164

427.5

150

441

Goulash, canned

µg copper / serving

270

1490

315

188

300

150

148.5

Meatballs, canned

255

mg iron / serving

1.1

1.8

300

7.4

150

2.9

Salisbury steak, instant meal

2.6

3.5

mg calcium / serving

13.5

244

28.5

125

13.5

Sheep back leg

13.5

mg zinc / serving

232

2.6

100

0.8

Mutton leg

7.4

4.5

5.1

4.8

154

µg selenium/portion

125

Sheep leg (ma)

6.9

JJJJJJ

13.2

35.6

14.9

15.4

144

mg manganese / serv..

125

0.1

Sheep front leg (ma)

0.2

JJJJJJ

174

µg Vitamin D3/serving

125

Sheep shoulder (bow) (ma)

JJJJJJ

0.5

287

µg VitB6+B12/serving

100

87.3

Lamb breast

451.5 570.9 454.5 754.5

µg Vitamin B2/serving

187.5

376

53.5

100

225

Mutton breast

420

291

375

mg Vitamin E/serving

204

125

Sheep breast medium fat (mf)

0.3

JJJJJJ

1.5

0.6

0.2

mg Vitamin C/serving

290

3.8

125

7.5

Sheep stomach (thinning) (mf)

JJJJJJ

µg A & ß-Car./ serv..

190

0.8

100

2.5

Lamb neck (crest)

31.5

13.5

1.5

216

mg Cholesterol / se..

125

Sheep neck (crest) (ma)

JJJJJJ

112.5

105

97.5

251

117

10.5

114

61.5

154.5

571.5

0.3

646.5

0.6

1.3

3.2

451.5

151.5

2.1

3.4

21.2

0.1

126.5

166.5

0.7

4.7

498

4.5

115.9

0.1

126

120

465

1.3

1125

0.1

0.2

1.5

219

88.5

1.3

2.3

28.6

0.1

97.1

124.5

0.2

43.5

6.1

237.5

0.3

6.6

126.3

2.1

13.8

6.5

13.8

97.5

0.4

168

264

885

0.5

1127

0.4

0.3

1.1

83.5

28.8

161.3

146.3

212.5

886.3

0.5

23.8

523.5 267.5

147

2.2

4.7

17.8

0.1

0.2

186.6 190.4

222

0.4

1.2

25.5

9.6

63.1

223

158

213

760

0.4

380

100

2.5

3.7

27.3

293

220

0.2

8.6

275

0.3

82.5

3.3

136.3

2.2

11.3

7.4

24.3

136.3

2.1

18.8

0.1

98.8

27.5

0.9

87.5

28.8

92.3

93.2

7.5

36.3

241.3 233.8

90.8

81.3

73.8

230

963.8 988.8 917.5

0.2

77.5

28.8

200

0.2

9.9

57.9

241

219

143

612

0.4

210

1.3

26.6

215.6 203.5 162.4

250

0.3

86.3

1.6

361.3 296.3 342.5

157.5

2.3

7.5

4.8

31.8

215.9

312.5

0.3

2.2

458

325

155

500

0.5

294

111

2.3

3.8

29.1

162.4

190

0.2

17.6

128.8

16.3

4.3

31.2

0.5

82.5

22.5

87.2

111.3

101.3

41.3

338.8

86.3

226.3 206.3

937.5 836.3

0.7

26.3

222

0.2

5.5

0.3

81.3

287.5 287.5

0.3

81.3

5.2

250

0.2

1.8

67.5

180

150

698

0.2

220

1.4

3.2

871.3

0.2

82.5

28.8

350

150

2.2

12.5

5.1

29.6

23.8

127.5

116.3

82.6

31.3

171.3

156.3

236.3 236.3

913.8

0.2

82.5

28.8

350

150

2.2

12.5

5.1

34.2

74.4

189

750

0.1

284

124

1.8

3.8

20.5

180.4 149.5 203.3 203.3 172.7

242.5

0.2

87.5

9.9

331.3 297.5

138.8

2.1

4.8

36.4

203

250

0.2

82.5

4.6

66.9

163

140

790

0.3

295

141

3.5

29.7

158.1

230

0.2

6.2

93.9

7.5

41.3

37.5

237.5

956.3

0.9

345

160

2.4

215.3

287.5

0.2

82.5

1.7

2.1

125

5.9

Sheep back (chops) (ma)

2.2

JJJJJJ 8.6

6.4

6.3

122

5.6

100

16.8

Lamb nut

12.1

JJJJJJ

4.1

2.7

8.2

193

8.1

100

11.3

Mutton sirloin (filet)

5.4

JJJJJJ

4.4

g healthy fat / se..

g unhealthy fat / ..

0.1

141

0.1

125

0.1

Sheep sirloin (filet) lean (ma)

0.4

JJJ

JJJJJJ

1.4

JJJJJJ

Allergy

Gluten

Lactose

Caution

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

2.4

JJJ

Prot Carb

5.3

Allergy

JJJJ

kcal

14.4

Frog legs meat

Gluten

JJJ

10.9

kcal

Lactose

JJJJJ

All values per standard serving

2.4

5.6

Health and performance enhancing according to your genes

Beef, calf, pork, mutton and lamb meat

2.3

Optimal kcal distribution, based on your genes

Health and performance enhancing according to your genes

Caution

Optimal kcal distribution, based on your genes

Wild boar leg

125 201 24 0 12

JJJJJJ Pheasant meat (ma)

150 231 36 0 10

JJJJJJ Partridge

150 333 53 0 14

JJJJJJ Wild duck

150 308 26 0 23

JJJJJJ Poultry

150 249 30 0 14

JJJJJJ Roast chicken

150 249 30 0 14

JJJJJJ Roast chicken, skinless

150 198 30 0 9

JJJJJJ Roast chicken, with skin

150 249 30 0 14

Roast chicken leg

150 260 27 0 17

Fried chicken wings

150 312 25 0 24

JJJJJJ Chicken soup

150 420 26 0 36

JJJJJJ Poulard

150 360 29 0 28

JJJJJJ Guinea fowl meat with skin

150 219 30 0 11

JJJJJJ Duck meat, skinless

150 179 30 0 6

JJJJJJ Duck, with skin

150 338 27 0 26

JJJJJJ Duck leg

150 374 25 0 31

JJJJJJ Goose

150 507 24 0 47

JJJJJJ Goose leg

150 327 21 0 27

JJJJJJ Turkey, skinless

150 191 30 0 6

JJJJJJ Turkey, with skin

150 236 30 0 13

JJJJJJ Turkey leg

150 173 31 0 5

JJJJJJ Turkey breast

150 161 36 0 1

JJJJ Turkey wings

150 287 30 0 18 105 4.5 0 1.5 165

Pigeon

150 254 31 0 14 15 0 0.8 420

1.5

1335

110.6

13.5

100

1245

1287

0.8

102.6

0.7

0.6

82.5

135

10.5

261

10.5

240

25.5

3.6

33.3

0.1

105

1.5

22.5

3.9

40.7

112.1

76.5

255

270

1.5

1110

0.9

129

37.5

105.5

180

184.5

268.5

262.5

1.5

1200

0.8

94.5

499.5 433.5 370.5

10.5

360

495

195

174

195

450

1.5

85.5

1.9

19.5

82.5

67.5

2.7

871.5

2.3

1.5

32.2

210

34.1

23.8

300

325.5 247.5

137.6

46.5

31.5

156

225

1.5

390

97.5

129

13.3

300

76.5

114

8.5

300

76.5

114

8.6

465

114

1.8

240

0.2

112.5

3.7

210

0.4

55.5

112.5

9.3

255

0.5

141

225

0.2

106.5

115.5

7.2

0.8

129

630

495

2.9

27.8

0.1

99.4

151.5

270

1.5

28.5

195

1017

115.5

37.5

315

675

16.5

1.9

25.4

298.5

1046

37.5

397.5

363

4.1

22.5

2.8

32.7

0.1

78.6

28.5

95.6

289.5 175.5 256.5

276

879

1.1

129

630

495

2.9

3.3

24.5

0.1

111.8

279

1226

1.1

85.5

405

360

6.8

4.5

1.1

18.6

0.1

107.3

270

1239

0.9

120

525

300

2.3

16.5

1.7

20.9

92.3

52.5

183

105

274.5

1170

1.1

67.5

450

300

2.3

16.5

1.8

13.8

87.1

67.5

235.5

135

267

1068

1.2

150

450

375

2.1

16.5

1.7

100

22.5

204

453

180

1.5

1017

1.3

105

7.5

225

300

1.4

19.1

870.5 870.5 495.5 495.5 946.2 525.6 540.6 525.6 375.5

390

97.5

129

313.5 805.5

139.5

22.5

345

1.2

3.9

18.7

693

900.8 615.6 690.8 480.6 690.6

0.8

19.5

111

240

270

1.8

108

270

121.5

1.4

1.5

2.1

104.3

16.5

117

495

282

1275

1.9

142.5

16.5

375

2.7

22.5

2.4

67.5

368

360

0.2

237

0.4

3.5

105

2.6

240

1.1

3.8

58.5

148.5

4.2

240

1.1

3.8

58.5

148.5

4.2

405

0.2

22.5

120

6.3

225

1.1

49.5

120

3.4

202.5

0.9

73.5

106.5

3.2

250

0.3

78.8

4.1

1232

114

31.5

421.5

0.9

16.5

1.5

26.1

0.3

1223

1.4

124.5

393

1.1

1.5

24.2

1223

1.4

124.5

393

1.1

1.5

67.5

104

10.5

168

339

110

7.5

162

104

10.5

174

104

10.5

174

352.5 352.5

247.5 259.5 247.5 247.5

1410

124.5

393

1.1

1.5

30.1

99.4

129

252

1134

8.8

373.5

468

6.2

7.5

1.2

66.8

81.9

25.5

1187

25.5

450

2280

0.8

150

600

300

67.5

19.2

137.5

2.3

12.5

2.8

19.9

940

1.3

117.5

6.3

102.8

105

87.7

21.3

52.5

367.5 208.8

1548

1.1

475.5 448.8

145.5

3.1

2.4

20.9

750.6 585.6 750.6 750.6 892.5 901.2 991.2 506.3

240

1.1

3.8

58.5

130.5 148.5

5.5

112.2

261

49.5

339

1260

1.1

7.5

570

750

4.8

2.1

16.7

0.1

615

0.8

4.5

121.5

1.2

111.6

339

64.5

312

1223

1.2

7.5

396

322.5

4.4

3.3

14.1

0.1

451.5

0.2

97.5

1.5

109.3

10.5

49.5

25.5

330

1295

1.3

126

7.5

513

225

4.5

37.5

4.5

451.5

375

1.1

105

2.4

112.4

46.5

295.5

1190

1.2

7.5

459

255

3.5

4.8

14.6

451.5

375

0.2

1.5

2.3

2.4

2.5

1.9

164 1.5

150 6.7

Wild rabbit meat

5.3

9.4

15.2

9.4

171

9.4

150

5.5

Rabbit meat

9.1

15.4

21.6

16.8

183

6.7

150

4.3

Doe meat

15.7

20.6

3.3

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

2.1

Allergy

Gluten

Lactose

Prot Carb

29.9

165

JJJJJJ

kcal

17.2

0.8

JJJ

4.2

170

6.1

JJJJ

All values per standard serving

8.7

150

11.3

Wild game, poultry, game birds, giblets

3.3

Venison back

8.4

Caution

Health and performance enhancing according to your genes

0.6

3.8

Optimal kcal distribution, based on your genes

125 116 21 1 3

JJJJJJ Sheep heart

125 201 21 1 13

K Beef liver

125 165 24 7 5

K Veal liver

125 109 19 5 1

JJJJJJ Pork liver

125 163 27 1 6

K Sheep liver

125 160 26 3 5

K Lamb liver

125 168 25 2 6

K Mutton liver

100 133 21 3 4

JJJJ Veal sweetbreads

125 125 22 0 4

JJJJ Sheep sweetbreads

125 115 18 0 5

JJJJ Lamb sweetbreads

125 115 18 0 5

JJJJJ Beef tongue

125 275 20 5 20

JJJJ Veal tongue

125 224 21 2 15

JJJJJJ Pork tongue

125 200 21 1 13

K Chicken giblet

125 170 28 2 6

K Poultry giblets

125 164 23 4 6

JJJJJJ Chicken heart

125 156 22 1 7

K Deer liver

125 171 25 5 6

K Chicken liver

125 170 28 2 6

K Duck liver

125 164 23 4 6

K Goose liver

125 164 23 6 5

Chicken stomach

125 141 23 1 5

0.5 4000 1018 1.3 0.4 20.7 3.8 15 13.5 9403 300 922.5 0 0 0 0 0 96.3 0.6

0.3 235 177.6 0 0.1 12.9 3.8 10 4.4 120 295 65 0 0 0 0 0 95 0.5

0.8

96.3

875

300

7453

38.1

13.8

3.8

56.3

0.3

1.3

1018

3125

0.5

7.5

23.8 16.3 0 0 0 89.3

38.8 0 0 0 0 95.2

89.9

17.5

87.9

87.6

8.8

83.8

187.5 367.5

400

1024

0.8

112.5

300

400

403.8 202.5 217.5

1188

0.8

475

272.5

300

69.5

0.4

1100

3750

0.9

2.1

27.5

2.5

21.2

0.1

455.3

1550

1.5

7.5

11.3

93.9

28.8

53.8

86.3

205

725

0.5

138.8

327.5

615

89.9

17.5

217.5

336.3

957.5

0.5

96.3

875

300

7453

38.1

13.8

3.8

5.4

0.3

1.3

1018

3125

0.5

7.5

3.6

12.5

3.3

69.6

0.8

87.9

185

300

1026

0.8

475

272.5

0.6

22.5

1.3

325

0.8

116.3

6.3

262.5

200

3.5

4.3

0.8

125

8.8

325

168.8

3.3

3.9

14.5

168.8

0.8

93.8

16.3

525

250

2.1

2.4

11.8

0.1

89.8

48.8

121.3

250

1.5

85.7

79.3

261.3 357.5

237.5 232.5

86.3

7.5

500

531.3

0.9

93.8

16.3

525

250

2.1

2.4

15.7

0.1

312.5

0.6

22.5

325

100.8 100.8

86.3

7.5

500

762.5 751.3 687.5 531.3

1.1

116.3

375

0.3

3.8

127.5

7.2

362.5 362.5 312.5

0.1

3.4

3.8

125

5.2

438.5 167.5

625

0.7

5.5

145

4.5

402.5 287.5

9.3

22.5

4.2

16.8

0.4

1.6

1032

3113

0.5

15000 41875

212.5 643.8

402.5 10000 432.5

9.3

22.5

4.2

56.3

0.4

1.6

1032

3113

0.5

9125

450

168.8 326.3 336.3

951.3 922.5 957.5

5.6

615 8750 15000 41875 4

81.3

162.5 582.5 643.8

1.8

96.8

73.8

6.3

697.5

651.3

2.6

108.8

18.8

482.5

250

2.5

1.3

2.4

22.8

0.1

212.5

0.3

6.3

335

1.7

463.8

2.1

375

1.6

460

2.1

1.7 286.3 321.3

0.4

70.4

105

149

364

820

280

282

7640

12.4

4.4

24.3

0.3

405

3330

0.5

30.7

3963

0.8

28.8

9550

15.5

5.4

56.3

0.4

2.5

455

8.9

1075

2.5

118.8

350

89.2

167.5

89.6

131.3

237.5 186.3

455

6.5

1043

2.1

287.5

3263

0.3

43.8

1590

21.6

8.9

30.8

0.4

787.5

3.3

108.8

300

89.8

220

22.5

613.8

98.1

3.8

16.3

98.8

7.6

2.7

49.6

0.1

4.6

369

1100

0.4

6.3

26.3

200

4.8

6.8

1100

2.6

145

740

425

5.4

2.2

26.8

0.9

220

875

0.6

100

321.3

87.8

23.8

108.8

256.3

98.7

113.8

18.8

203.8 128.8 237.5

200

8.9

776.3

0.9

147.5

2.5

310

1250

0.5

6.8

7.5

130

3.1

1138

0.4

6.9

156.3

3.7

420

0.8

165

3.8

375

8.8

1.7

25.8

1.3

97.4

225

2.1

675

0.8

130

3.8

1287

0.4

135

495

450

67.5

1.5

32.7

94.4

23.8

102.6

10.5

85.5

210

206.3 325.5

950

0.8

135

331.3 268.8

400

4.6

0.3

1.3

540.9 376.3 362.4 900.8

1325

0.8

6.6

12.5

197.5

0.8

3994 562.5 512.5

8.6

7.5

29.6

0.4

2.1

1283

3856

0.9

537.5 382.5 438.8

7.5

1188

3.3

96.3

170

395

6875

9.9

11.3

7.7

30.5

0.4

506.3 786.3 287.5

4125

0.6

38.4

391.3 352.5 462.5

8724

9.2

8.8

4.9

31.8

0.4

0.6

630

4125

0.6

12.5

9500 24869 18750 45375 35250 22375

323

1.3

8.4

Pork heart

2.3

JJJJJJ

2.2

6 1.8

5.1

1.7

138

0.6

125

2.6

Veal heart

JJJJJJ

2.6

1.6

1.5

1.8

155

1.8

125

10.7

Beef heart

7.8

JJJJJJ

7.6

2.4

1.9

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

1.8

Prot Carb

kcal

1.8

3.7

254

1.7

All values per standard serving

2.3

150

2.3

Allergy

Gluten

Lactose

Wild game, poultry, game birds, giblets

2.4

Pigeon leg

1.5

JJJJJJ

Caution

Health and performance enhancing according to your genes

2.4

JJJJJJ

2.9

Optimal kcal distribution, based on your genes

0 16

JJ Low-fat margarine

100 362 2 0 40

LL Butter

20 148 0 0 17

LL Sweet cream butter

20 147 0 0 17

L Shortening (vegetable fat)

20 173 0 0 20

L Dripping (animal fat)

20 176 0 0 20 10.2 8.8 40 0 0 0 0 0 0 0 0.3 0 0.2 0 2 0.2 0 0 0 0 0 0 0.2 0 0 0 0.2 0

K Mayonnaise 80% fat

25 186 0 1 21 59.3 21 0 1.9 10 2.8 0.3 0 0 0 4.5 0.3 7.5 4.5 3.5 0 0 0 0 0 120.3 0 19 0.3 15 0

0 0 0 0 0.1

0 0 0 0 3.3

0.4

394.3 379.8 374.8

0.6

0.2

164

3.2

13.2

110.6

14.8

0.1

1.8

0.4

214.4

45.2

11.1

3.1

84.6

22.8

4.2

0.1

3.2

2.6

0.2

4.4

0.4

194

44.2

10.8

56.9

918

0.1

390

2.5

3.1

1000

10.2

3.8

520

1.6

0.2

1.4

20.2

0.4

1.2

6.6

1.6

0.5

0.6

230

1.4

6.1

9.3

Allergy

Gluten

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

28.1

142

Prot Carb

Lactose

All values per standard serving

4.1

Margarine

9.2

Oils, fats, butter, lard

kcal

Caution

10.5

Health and performance enhancing according to your genes

7.9

Optimal kcal distribution, based on your genes

0 8 0

LLLLLL Light beer

330 129 2 10 0

LLLLLL Pilsner beer

330 139 2 10 0

LLLLLL Dark beer

330 122 1 9 0

LLLLLL Dry white wine

130 94 0 0 0

LLLLLL Semi-dry white wine

130 95 0 3 0

LLLLLL Sweet white wine

130 127 0 8 0

LLLLLL Sweet red wine

130 88 0 3 0

LLLLLL Semi-dry red wine

130 88 0 3 0

LLLLLL Dry red wine

130 107 0 3 0

LLLLLL Cider

130 53 0 1 0 0 1.3 0 0 1.3 13 3.9 0.3 1.3 0.1 6.5 0.4 26 128.7 0 1.3 0 0.7 0 0 2.6 0 0 0 11.7 0 0 0 6.6 0 0 121.1

LLLLLL Spirits made from sugar cane

20 46 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 13.6 0.4 0 0 0 0 0 0 0.2 0 0 0.2 1 0 0 0 6.7 0 0 13.3

112.4

36.4

7.8

5.2

0.2

2.2

3.3

120.9

0.9

10.4

0.2

0.3

3.5

115.2

10.6

7.8

3.9

1.3

115.7

104

1.1

11.7

0.1

0.3

3.5

115.2

10.6

7.8

3.9

0.3

0.7

115.7

104

1.1

11.7

0.1

0.2

3.5

107.4

13.3

16.9

7.8

16.9

5.2

7.7

143

0.8

18.2

0.3

0.1

3.5

15.6

0.8

0.3

0.1

0.2

3.5

113.9

11.2

19.5

5.2

2.6

0.5

9.1

115.6

19.5

7.8

2.6

0.1

106.6 123.5

0.8

11.7

0.1

0.2

3.5

108.9

13.1

105.6

8.3

42.9

13.2

0.6

19.8

181.5

13.2

0.1

3.3

0.1

11.9

92.4

8.3

42.9

16.5

0.7

9.9

125.4

132

0.1

13.2

0.1

3.3

0.1

13.2

6.6

13.2

0.7

13.2

115.5

132

0.3

0.1

1.3

0.1

99.3

82.5

307.1 304.2 306.1 315.8

11.6

82.5

9.9

0.7

16.5

165

132

9.9

0.1

2.6

165.7 204.6 165.7

Fat

Prot Carb

kcal

All values per standard serving

Alcoholic beverages (beer, wine, spirits)

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

125

Tea (beverage)

150

2.3

Cappuccino (beverage)

2.3

2.6

µg A & ß-Car./ serv..

Espresso (beverage)

16.5

1.3

150

1.3

Coffee (beverage)

1.3

mg Cholesterol / se..

200

Low-calorie cola drinks

200

Cola (caffeinated)

124.7

1.3

8.8

1.3

6.3

21.3

37.5

0.2

0.8

0.9

1.3

12.5

138.4

17.3

19.5

34.5

3.5

5.6

7.5

153

82.5

0.2

0.3

1.5

0.1

30.3

141

0.1

1.3

34.5

7.5

1.8

24.9

75.5

1.3

1.8

0.8

3.5

0.3

28.8

12.5

0.5

1.1

0.5

44.3

0.1

149.1

318

4.8

10.5

1.5

0.3

0.1

0.5

154.5

0.3

1.5

0.1

197.4

238

5.2

0.3

0.1

0.6

0.1

1.1

176.2

11.8

4.2

21.7

0.1

0.2

0.1

176.2

11.8

4.2

21.7

0.1

0.2

0.1

185.5

0.6

6.7

0.8

0.1

0.2

0.1

185.5

0.2

0.6

6.7

0.8

0.1

1.6

0.1

200

1.7

0.3

1.1

LLL

22 0

0 0

200

Soft drinks (caffeinated)

LLL

0.7

g healthy fat / se..

g unhealthy fat / ..

200

Lemonade

200

Orange juice lemonade

Allergy

Gluten

Lactose

Caution

JJJ

200

ml water / serving

g fiber / serving

mg caffeine/portion

ml alcohol / serving

mg Eicosap/serving

mg linolenic acid/s..

mg Arachido/serving

mg phosphorus / ser..

mg oxalic acid

mg Cys&Met/serving

mg phytinicacid

mg sodium / serving

g Saccharine / serv..

Glyc. Index

g fructose / serving

g lactose / serving

g sugar / serving

µg folic acid / ser..

mg calcium / serving

µg copper / serving

mg iron / serving

mg calcium / serving

mg zinc / serving

µg selenium/portion

mg manganese / serv..

µg Vitamin D3/serving

µg VitB6+B12/serving

µg Vitamin B2/serving

mg Vitamin E/serving

mg Vitamin C/serving

µg A & ß-Car./ serv..

mg Cholesterol / se..

g healthy fat / se..

g unhealthy fat / ..

Fat

Water and mineral water

Prot Carb

JJJ

kcal

330

Allergy

Gluten

Lactose

All values per standard serving

Beer

Health and performance enhancing according to your genes

Non-alcoholic beverages (coffee, tea, soft drinks)

LLLLLL

Optimal kcal distribution, based on your genes

Health and performance enhancing according to your genes

Caution

Optimal kcal distribution, based on your genes

The 5 factors for ideal performance

Structure of the muscle cells

Optimal nutrition

4 5

Optimal micronutrients

Optimal caloric distribution

Optimal body weight

EXERCISE

Weight reduction Without energy/fuel the body cannot achieve performance. For this reason, during the competition, the athletes should pursue a balanced energy balance. This means that the body should be provided not only with the normal energy for the daily life, but also with the additional requirements raised by performing an intense physical activity. The proper body weight is a crucial factor for some sports. In particular, the figure fixed sports (dance/gymnastics/art jumping, etc.) or weight-class sports (martial arts, body building) may require a more precise control of the body weight. When loosing weight a negative energy balance may occur, which means that more energy is needed than can be absorbed from the food. In these cases, the body does not have the needed energy, vitamins, minerals and trace elements, and the overall performance of the body decreases. For this reason, weight reduction should be made, if possible, outside the competition phase.

The conflict between losing weight and performance An athlete should always ensure the most effective and high calorie intake, while a person who wants to lose weight, must reach exactly the opposite for optimal performance: it should provide the body with fewer calories. These are two fundamentally opposite targets and cannot be easily combined. The weight loss program contained in this report focuses on the balance between calorie restriction and yet the optimal supply for the muscles. Compared to the pure genetic weight loss program in our portfolio, this program is slightly less effective, but it makes for better performance in competitive sports, in spite of calorie deficiency.

Instructions for weight loss Follow these steps ONLY IF you want to lose weight. If you already have your optimum weight, simply ignore this part of the analysis.

Step 1) Identify caloric needs without sports Based on your information, your basal metabolic rate was determined. This is the number of calories your body uses each day for metabolism, to keep your body temperature, and to provide you with enough energy for your work. The only thing that is NOT considered in the BMR is the daily amount of sports.

Your basal metabolic rate (excluding sports) per day:

1830

Step 2) Identify additional calorie requirement for sport Every sport you perform burns extra calories. This increased consumption must be taken into account, especially in weight loss, and it is dependent on the type and duration of your workouts. Use the following table to estimate your weekly calorie consumption. Search for your sport in the list, count how many hours you practice this sport per week, and see how many calories you burn in the process. (Example: Basket Ball for 13 hours per week consumed 4050 kcal per week). If your exact number of hours does not exist in the table, calculate your consumption in the following way: (kcal/h for sport) x (number of hours per week) = (weekly kilocalories consumption) If you perform multiple, different types of sport per week, you add up all the calories consumption rates. If you can define the consumption in a different way, you can, of course, take this value into consideration.

kcal burned at hours per week (h/W) Sport

kcal/h

5h/w

9h/w

13h/w 17h/w 21h/w 25h/w 29h/w 33h/w 37h/w

Aerobics

380

1900

3420

4940

6460

7980

9500

11020

12540

14060

Badminton

360

1800

3240

4680

6120

7560

9000

10440

11880

13320

Basketball

450

2250

4050

5850

7650

9450

11250

13050

14850

16650

Mountain climbing

436

2180

3924

5668

7412

9156

10900

12644

14388

16132

Boxing practice (bag)

422

2110

3798

5486

7174

8862

10550

12238

13926

15614

Ice skating (9 mph)

384

1920

3456

4992

6528

8064

9600

11136

12672

14208

kcal burned at hours per week (h/W) Sport

kcal/h

5h/w

9h/w

13h/w 17h/w 21h/w 25h/w 29h/w 33h/w 37h/w

Cycling (9 mph)

360

1800

3240

4680

6120

7560

9000

10440

11880

13320

Cycling (15 mph)

612

3060

5508

7956

10404

12852

15300

17748

20196

22644

Football (soccer)

498

2490

4482

6474

8466

10458

12450

14442

16434

18426

Gymnastics

324

1620

2916

4212

5508

6804

8100

9396

10692

11988

Handball

640

3200

5760

8320

10880

13440

16000

18560

21120

23680

Hockey

563

2815

5067

7319

9571

11823

14075

16327

18579

20831

Jogging (5.5 mph)

488

2440

4392

6344

8296

10248

12200

14152

16104

18056

Jogging (7.5 mph)

748

3740

6732

9724

12716

15708

18700

21692

24684

27676

Jogging (10.5 mph)

1040

5200

9360

13520

17680

21840

26000

30160

34320

38480

Martial arts

704

3520

6336

9152

11968

14784

17600

20416

23232

26048

Rock climbing

774

3870

6966

10062

13158

16254

19350

22446

25542

28638

Cr. country skiing (5mph)

690

3450

6210

8970

11730

14490

17250

20010

22770

25530

Mountainbiking

520

2600

4680

6760

8840

10920

13000

15080

17160

19240

Nordic walking (2mph)

396

1980

3564

5148

6732

8316

9900

11484

13068

14652

Polo

563

2815

5067

7319

9571

11823

14075

16327

18579

20831

Rollerskating (9 mph)

384

1920

3456

4992

6528

8064

9600

11136

12672

14208

Rugby

704

3520

6336

9152

11968

14784

17600

20416

23232

26048

Snowshoeing

560

2800

5040

7280

9520

11760

14000

16240

18480

20720

Skipping

572

2860

5148

7436

9724

12012

14300

16588

18876

21164

Skateboarding

352

1760

3168

4576

5984

7392

8800

10208

11616

13024

Skiing (slow)

488

2440

4392

6344

8296

10248

12200

14152

16104

18056

Skiing (fast)

560

2800

5040

7280

9520

11760

14000

16240

18480

20720

Snowboarding

488

2440

4392

6344

8296

10248

12200

14152

16104

18056

Squash

728

3640

6552

9464

12376

15288

18200

21112

24024

26936

Taekwondo Com. Train.

900

4500

8100

11700

15300

18900

22500

26100

29700

33300

Taekwondo tech. training

550

2750

4950

7150

9350

11550

13750

15950

18150

20350

Tennis

312

1560

2808

4056

5304

6552

7800

9048

10296

11544

Volleyball

563

2815

5067

7319

9571

11823

14075

16327

18579

20831

Water Polo

704

3520

6336

9152

11968

14784

17600

20416

23232

26048

kcal burned at hours per week (h/W) Gym exercises

kcal/h

5h/w

9h/w

13h/w 17h/w 21h/w 25h/w 29h/w 33h/w 37h/w

Stationary Biking

588

2940

5292

7644

9996

12348

14700

17052

19404

21756

Weightlifting

422

2110

3798

5486

7174

8862

10550

12238

13926

15614

Treadmill (5.5 mph)

488

2440

4392

6344

8296

10248

12200

14152

16104

18056

Treadmill (7.5 mph)

748

3740

6732

9724

12716

15708

18700

21692

24684

27676

Treadmill (10.5 mph)

1040

5200

9360

13520

17680

21840

26000

30160

34320

38480

Rowing machine

415

2075

3735

5395

7055

8715

10375

12035

13695

15355

Stepper

588

2940

5292

7644

9996

12348

14700

17052

19404

21756

Tai chi

281

1405

2529

3653

4777

5901

7025

8149

9273

10397

Uni-cycling bike

352

1760

3168

4576

5984

7392

8800

10208

11616

13024

Vibration training

900

4500

8100

11700

15300

18900

22500

26100

29700

33300

Yoga

281

1405

2529

3653

4777

5901

7025

8149

9273

10397

kcal burned at hours per week (h/W) Sparetime activities

kcal/h

5h/w

9h/w

13h/w 17h/w 21h/w 25h/w 29h/w 33h/w 37h/w

Fishing, standing

176

880

1584

2288

2992

3696

4400

5104

5808

6512

Fishing, standing / stream

246

1230

2214

3198

4182

5166

6150

7134

8118

9102

Bowling

211

1055

1899

2743

3587

4431

5275

6119

6963

7807

Darts

176

880

1584

2288

2992

3696

4400

5104

5808

6512

Fencing

422

2110

3798

5486

7174

8862

10550

12238

13926

15614

Frisbee

211

1055

1899

2743

3587

4431

5275

6119

6963

7807

Golf (with golf cart)

352

1760

3168

4576

5984

7392

8800

10208

11616

13024

Canoeing (2.5 mph)

174

870

1566

2262

2958

3654

4350

5046

5742

6438

Motocross

281

1405

2529

3653

4777

5901

7025

8149

9273

10397

Rafting

352

1760

3168

4576

5984

7392

8800

10208

11616

13024

Horseback riding

246

1230

2214

3198

4182

5166

6150

7134

8118

9102

Snorkeling

352

1760

3168

4576

5984

7392

8800

10208

11616

13024

Sailing

211

1055

1899

2743

3587

4431

5275

6119

6963

7807

Walking

174

870

1566

2262

2958

3654

4350

5046

5742

6438

Surfing

211

1055

1899

2743

3587

4431

5275

6119

6963

7807

Dancing (slow ballroom)

211

1055

1899

2743

3587

4431

5275

6119

6963

7807

Dancing (fast ballroom)

384

1920

3456

4992

6528

8064

9600

11136

12672

14208

Dancing (modern)

422

2110

3798

5486

7174

8862

10550

12238

13926

15614

Scuba Diving

493

2465

4437

6409

8381

10353

12325

14297

16269

18241

Table Tennis

281

1405

2529

3653

4777

5901

7025

8149

9273

10397

Windsurfing

211

1055

1899

2743

3587

4431

5275

6119

6963

7807

Swimming (normal)

344

1720

3096

4472

5848

7224

8600

9976

11352

12728

Cricket

400

2000

3600

5200

6800

8400

10000

11600

13200

14800

Enter the calculated weekly calorie consumption in this field:

Your total weekly kcal consumption due to sport:

kcal(

Take the total weekly kcal consumption and divide it to 7 to get the average daily consumption.

Average daily kcal consumption due to sport:

kcal(

PORTAL

Step 3) Log in to the Portal menu To adjust your diet so that you can comply with the optimal distribution of calories for your athletic performance, while reducing the total amount of calories in your diet, you need to use the free of charge DNAnutriControl menu portal. The DNAnutriControl portal needs your analysis data, and then performs the complex calculations for you. You can plan your optimal diet for an entire week with a few clicks. Follow the following instructions to quickly and easily register at the menu portal for free:

Open the Web page Visit www.DNAnutriControl.com

Create a new user profile In the section: Create new profile, enter a suitable username and password

Enter your information Follow this table to enter the relevant details:

Summary and registration details for www.DNAnutriControl.com Email: Date of birth: Height:

Your email address if available your date of birth 165

Current weight:

80 (if still current)

Target weight:

your desired weight

Meals per day:

% kcal from carbs

% kcal from fat:

% kcal from protein:

Burn kcal through exercise: (You calculated this value in Step 2, as the average daily consumption due to sport)

Reduce kcal in diet:

500

Basal metabolic rate without exercise:

1830

Step 4) Diet plan After you have logged in for the first time, you can easily plan your diet. Just click on the tab "My menu plan" and make sure that you are in the "lose weight" mode (the large tab on the left should be enabled). You can adjust your menu plan proposed, to suit your preferences. At the bottom of the page you will find an automatic shopping list that will make your shopping easier. In the tab "My Sports Plan", you can also plan your exercise program easy and accurate.

Step 5) After successful weight loss Once you have reached your desired weight, simply click on the tab "Weight Hold" and use the program to further plan your diet. Alternatively, you can return to the booklet and follow the diet instructions given there, in order to achieve the best performance.

CUSTOMER SERVICE

Customer Service Questions or comments about our service? Our customer service team is happy to help with any enquiries, questions or problems. You can contact us in the following ways:

➤ Office: 0046 (0) 31-30 99 111 ➤ info@dna-medic.com Our team is looking forward to your call. Customer satisfaction is our first priority. If you are not fully satisfied with our service, please let us know. We will do our best to help find a satisfactory solution to your problem.

Contact | Impressum DNA MEDIC SCANDINAVIA AB OLOF ASKLUNDS GATA 1 S-421 30 VÄSTRA FRÖLUNDA SWEDEN

CERTIFICATIONS

Certifications The Novogenia laboratory is one of the most modern and automated laboratories in Europe, and has numerous certifications and quality assurance systems that meet international standards or even exceed them. The various fields of business are certified separately to the highest standards.

Analysis for Lifestlye-purposes

Analysis of medical genetic samples

Certified through analysis in our ISO 15189 certified laboratory

Certified through analysis in an ISO 17025 certified laboratory

Medical interpretation of genetic analyses

Scientific release of analysis results

Certified through analysis in our ISO 15189 certified laboratory

Licensed for medical genetic analyses by the Austrian government

Company and office Certified through ISO 9001

Page 133 of 139

TECHNICAL DETAILS

Technical details Address

Method of analysis

Olof Asklundsgata 1 42130 Västra Frölunda SWEDEN

Automated DNA extraction, HRM analysis (as needed), mass spectrometry and TaqMAN real time PCR

Order number

Detection rate

DEMO_DNAMEDIC

~99%

Date of birth

Sample type

01/01/1985

Cheek swab / saliva sample

Responsible company

Analysis times

DNA MEDIC SCANDINAVIA AB OLOF ASKLUNDS GATA 1 S-421 30 VÄSTRA FRÖLUNDA SWEDEN

Sample received: 01/06/2014 Analysis started: 02/06/2014 Analysis completed: 04/06/2014 Report generated: 04/06/2014

Analyzing laboratory

Version

Novogenia GmbH Saalachstrasse 92 5020 Salzburg AUSTRIA

v246 MEDIC

Laboratory director Dr. Daniel Wallerstorfer, B.Sc.

Page 134 of 139

REFERENCES

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