|
Republic of Latvia
Cabinet
Regulation No. 269
Adopted 2 June 2015
|
Requirements for Food for Infants
and Young Children and the Labelling Thereof
Issued pursuant to
Section 4, Paragraph three and Section 13, Paragraph three,
Clause 3 of the Law on the Supervision of the Handling of
Food
1. The Regulation prescribes special requirements for food for
infants (from four to twelve months of age) and young children
(from one to three years of age) and the additional labelling
thereof.
2. The Regulation shall not apply to milk intended for young
children.
3. Food intended for infants and young children, due to the
specific composition or special production process thereof, shall
be clearly distinguishable from other type of food and shall be
suitable for the nutrition of infants and young children. It
shall be distributed, indicating the suitability thereof for the
relevant consumer group.
4. Food intended for infants and young children shall meet the
nutritional requirements for infants and young children and shall
be used for nourishing infants while they are being weaned, and
also for progressive adaptation of young children to ordinary
food or as a supplement to their diet.
5. Food intended for infants and young children within the
meaning of this Regulation shall be the following:
5.1. processed cereal-based foods the composition of which
conforms to the requirements referred to in Annex 1 to this
Regulation:
5.1.1. simple cereals which are or have to be reconstituted
with milk or other appropriate nutritious liquids;
5.1.2. cereals with an added high protein food and which are
or have to be reconstituted with water or other protein-free
liquid;
5.1.3. pastas which are to be used after cooking in boiling
water or other appropriate liquids;
5.1.4. rusks and biscuits which are to be used either directly
or, after pulverisation, with the addition of water, milk, or
other suitable liquids;
5.2. food other than that referred to in Sub-paragraph 5.1 of
this Regulation and the composition of which conforms to the
requirements referred to in Annex 2 to this Regulation.
6. Food intended for infants and young children shall be
manufactured from ingredients the suitability of which for
nutritional use by infants and young children has been
established by generally accepted scientific data.
7. Only the substances referred to in Annex 3 to this
Regulation may be added to food intended for infants and young
children, without exceeding the maximum doses indicated in Annex
4 to this Regulation.
8. The quantity of pesticide residues in food intended for
infants and young children shall not exceed:
8.1. the maximum permissible pesticide residue limits
indicated in Annex 5 to this Regulation;
8.2. 0.01 mg/kg - for pesticides other than that referred to
in Annex 5 to this Regulation.
9. It is prohibited to use the pesticides referred to in Annex
6 to this Regulation in the acquisition of agricultural products
if such products are used for the manufacturing of food for
infants and young children. It shall be considered that
pesticides have not been used if:
9.1. the quantity of residues of the specific pesticides
referred to in Table 1 of Annex 6 to this Regulation does not
exceed the limit of quantification of the analytical method -
0.003 mg/kg;
9.2. the quantity of specific pesticide residues referred to
in Table 2 of Annex 6 to this Regulation does not exceed 0.003
mg/kg.
10. The maximum permissible pesticide residue limits referred
to in Paragraphs 8 and 9 of this Regulation has been determined
for consumption in finished products.
11. The laws and regulations regarding the use of food
additives shall determine the use of food additives in food
intended for infants and young children.
12. Food intended for infants and young children shall be
distributed in retail trade only in pre-packed form.
13. Food intended for infants and young children shall be
labelled in accordance with the laws and regulations regarding
labelling of pre-packaged food and provision of information to
consumers. In addition the following information shall be
indicated on the labelling:
13.1. the energy value of the product, expressed in kilojoules
(kJ) and kilocalories (kcal), and the protein, carbohydrate, and
fat (lipid) amounts, expressed in numerical form, per 100 g or
100 ml of the product, and, if necessary, per specified quantity
of the product as proposed for consumption;
13.2. the average quantity of each mineral substance and of
each vitamin (Annexes 1 and 2), expressed in numerical form, per
100 g or 100 ml of the pre-packaged product and, if necessary,
per specified quantity of the product as proposed for
consumption;
13.3. the appropriate age from which the product may be used,
considering its composition, structure, and other properties, but
the age may not be less than four months;
13.4. the presence or absence of gluten if the product is
intended for infants below six months of age;
13.5. instructions for appropriate preparation of the product,
if necessary, and a statement as to the importance of following
those instructions.
14. The labelling may indicate:
14.1. the average quantity of the substances referred to in
Annex 3 to this Regulation, expressed in numerical form, per 100
g or 100 ml of the pre-packaged product, and, if necessary, per
specified quantity of the product as proposed for
consumption;
14.2. the quantity of the substances referred to in Annex 3 to
this Regulation, expressed as a percentage of the reference value
indicated in Annex 7 to this Regulation, per 100 g or 100 ml of
the pre-packed product, and, if necessary, per specified quantity
of the product as proposed for consumption if the quantities
present are at least equal to 15 % of the reference value.
15. Cabinet Regulation No. 118 of 13 March 2001, Mandatory
Harmlessness Requirements for the Composition of Food Intended
for Infants and Young Children and the Requirements for the
Labelling and Distribution Thereof (Latvijas Vēstnesis,
2001, No. 43; 2004, No. 63; 2010, No. 41), is repealed.
Informative Reference to European
Union Directives
The Regulation contains legal norms arising from:
1) Commission Directive 2006/125/EC of 5 December 2006 on
processed cereal-based foods and baby foods for infants and young
children;
2) Directive 2009/39/EC of the European Parliament and of the
Council of 6 May 2009 on foodstuffs intended for particular
nutritional uses.
Prime Minister Laimdota Straujuma
Minister for Agriculture Jānis
Dūklavs
Annex 1
Cabinet
Regulation No. 269
2 June 2015
Composition of Processed
Cereal-based Foods Intended for Infants and Young
Children1
| No. |
Product ingredients, units of
measurement |
Minimum quantity |
Maximum quantity |
| 1. |
Cereals - one or more
milled cereals and/or starchy root products |
25 % of the final
mixture on a dry weight for weight basis |
- |
| 2. |
Protein2: |
| 2.1. |
for products referred to in
Sub-paragraphs 5.1.2 and 5.1.4 of this Regulation, g/100 kJ
(g/100 kcal) |
- |
1.3 (5.5) |
| 2.2. |
for products referred to in
Sub-paragraph 5.1.2 of this Regulation, the added protein
g/100 kJ (g/100 kcal) |
0.48 (2) |
- |
| 2.3. |
for biscuits referred to in
Sub-paragraph 5.1.4 of this Regulation, made with the
addition of a high protein food, and presented as such, the
added protein, g/100 kJ (g/100 kcal) |
0.36 (1.5) |
- |
| 2.4. |
the chemical index of the added
protein 3 |
80 % of that of
the reference protein (casein4) chemical
index |
|
| 2.5. |
the protein energy ratio (PER)
of the protein in the mixture |
70 % of that of
the reference protein energy ratio |
- |
| 3. |
Carbohydrates: |
| 3.1. |
if
sucrose, fructose, glucose, glucose syrups, or honey are
added to products referred to in Sub-paragraphs 5.1.1 and
5.1.4 of this Regulation: |
| 3.1.1. |
the total amount of added
carbohydrates from these sources, g/100 kJ (g/100 kcal) |
- |
1.8 (7.5) |
| 3.1.2. |
the amount of added fructose,
g/100 kJ (g/100 kcal) |
- |
0.9 (3.75) |
| 3.2. |
if
sucrose, fructose, glucose, glucose syrups, or honey are
added to products referred to in Sub-paragraph 5.1.2 of this
Regulation: |
| 3.2.1. |
the total amount of added
carbohydrates from these sources, g/100 kJ (g/100 kcal) |
- |
1.2 (5) |
| 3.2.2. |
the amount of added fructose,
g/100 kJ (g/100 kcal) |
- |
0.6 (2.5) |
| 4. |
Fat (lipids): |
| 4.1. |
for products referred to in
Sub-paragraphs 5.1.1 and 5.1.4 of this Regulation, g/100 kJ
(g/100 kcal) |
- |
0.8 (3.3) |
| 4.2. |
for products referred to in
Sub-paragraph 5.1.2 of this Regulation, g/100 kJ (g/100
kcal) |
|
1.1 (4.5) |
| 4.3. |
if the fat content
exceeds 0.8 g/100 kJ (3.3 g/100 kcal) |
| 4.3.1. |
the amount of lauric acid |
- |
15 % of the total
fat content |
| 4.3.2. |
the amount of myristic acid |
- |
15 % of the total
fat content |
| 4.3.3. |
the amount of linoleic acid (in
the form of glycerides = linoleates), mg/100 kJ (mg/100
kcal) |
70 (300) |
285 (1200) |
| 5. |
Mineral substances: |
| 5.1. |
sodium, mg/100 kJ (mg/100
kcal)5 |
- |
25 (100) |
| 5.2. |
calcium: |
|
|
| 5.2.1. |
for products referred to in
Sub-paragraph 5.1.2 of this Regulation, g/100 kJ (g/100
kcal) |
20 (80) |
- |
| 5.2.2. |
for products referred to in
Sub-paragraph 5.1.4. of this Regulation, manufactured with
the addition of milk (milk biscuits) and presented as such,
mg/100 kJ (mg/100 kcal) |
12 (50) |
- |
| 6. |
Vitamins: |
| 6.1. |
thiamin, μg/100 kJ (μg/100
kcal) |
25 (100) |
- |
| 6.2. |
vitamin A for products referred
to in Sub-paragraph 5.1.2 of this Regulation, mg RE/100 kJ
(µg RE/100 kcal)6 |
14
(60)8 |
43
(180)8 |
| 6.3. |
vitamin D for products referred
to in Sub-paragraph 5.1.2 of this Regulation, mg/100 kJ
(µg/100 kcal)7 |
0.25
(1)8 |
0.75
(3)8 |
Notes.
1 The formulae is set out for usage in a product
ready for use prepared according to the instructions of the
manufacturer.
2 The addition of amino acids shall be permitted
solely for the purpose of improving the nutritional value of the
protein mixture and only in the proportions necessary for that
purpose.
3 Chemical index - the lowest ratio between the
quantity of each essential amino acid in the test protein and the
quantity of each corresponding amino acid in the reference
protein.
4 The amount of amino acids per 100 g of casein
(protein):
| 1. |
Arginine |
3.7 |
| 2. |
Cystine |
0.3 |
| 3. |
Histidine |
2.9 |
| 4. |
Isoleucine |
5.4 |
| 5. |
Leucine |
9.5 |
| 6. |
Lysine |
8.1 |
| 7. |
Methionine |
2.8 |
| 8. |
Phenylalanine |
5.2 |
| 9. |
Threonine |
4.7 |
| 10. |
Tryptophan |
1.6 |
| 11. |
Tyrosine |
5.8 |
| 12. |
Valine |
6.7 |
5 Sodium salts may only be added to processed
cereal-based foods for technological purposes.
6 RE = all trans retinol equivalents.
7 In the form of cholecalciferol, of which 10 μg =
400 i.u. of vitamin D.
8 These limits are also applicable if vitamins A
and D are added to other processed cereal-based foods.
Minister for Agriculture Jānis
Dūklavs
Annex 2
Cabinet
Regulation No. 269
2 June 2015
Requirements for
the Composition of Food for Young Children1, Except
for Processed Cereal-based Foods (Sub-paragraph 5.1 of the
Regulation)
| No. |
Product ingredients, units of
measurement |
Minimum
quantity |
Maximum
quantity |
| 1. |
Protein2: |
| 1.1. |
if meat, poultry,
fish, offal, or other traditional sources of protein are the
only ingredients mentioned in the name of the product,
then: |
| 1.1.1. |
the total amount of the named
ingredients |
40 % by weight of
the total product |
- |
| 1.1.2. |
the amount of each named
ingredient |
25 %, by weight,
of the total mass of named ingredients |
- |
| 1.1.3. |
the total protein from the named
sources, g/100 kJ (g/100 kcal) |
1.7 (7) |
- |
| 1.2. |
if meat, poultry,
fish, offal, or other traditional source of protein,
singularly or in combination, are mentioned first in the name
of the product, then: |
| 1.2.1. |
the total amount of the named
ingredients |
10 % by weight of
the total product |
- |
| 1.2.2. |
the amount of each named
ingredient |
25 %, by weight,
of the total mass of named ingredients |
- |
| 1.2.3. |
the protein from the named
sources, g/100 kJ (g/100 kcal) |
1 (4) |
- |
| 1.3. |
if meat, poultry,
fish, offal, or other traditional source of protein,
singularly or in combination, are mentioned, but not first,
in the name of the product, then: |
| 1.3.1. |
the total amount of the named
ingredients |
8 % by weight of
the total product |
- |
| 1.3.2. |
the amount of each named
ingredient |
25 %, by weight,
of the total mass of named ingredients |
|
| 1.3.3. |
the protein from the named
sources, g/100 kJ (g/100 kcal) |
0.5 (2.2) |
- |
| 1.3.4. |
the total protein in the product
from all sources |
0.7 (3) |
- |
| 1.4. |
if cheese is
mentioned together with other ingredients in the name of a
product, then: |
| 1.4.1. |
the amount of milk protein,
g/100 kJ (g/100 kcal) |
0.5 (2.2) |
- |
| 1.4.2. |
the total protein from all
protein sources, g/100 kJ (g/100 kcal) |
0.7 (3) |
- |
| 1.5. |
if meat, poultry, fish, offal,
or other traditional source of protein is not mentioned in
the name of a product, then the total protein in the product
from all protein sources, g/100 kJ (g/100 kcal) |
0.7 (3) |
|
| 1.6. |
if a sauce is an
additive to a meal, the requirements referred to in
Sub-paragraphs 1.1, 1.2, 1.3, 1.4, and 1.5 do not apply to
the sauce |
| 1.7. |
in sweet
dishes: |
| 1.7.1. |
if dairy products are mentioned
as the only or the first ingredient in the name, the amount
of milk proteins, g/100 kcal |
2.2 |
- |
| 1.7.2. |
the requirements
referred to in Sub-paragraphs 1.1, 1.2, 1.3, 1.4, and 1.5 do
not apply to all other sweet dishes |
| 2. |
Carbohydrates: |
| 2.1. |
for vegetable juices and drinks
based on them, g/100 ml |
- |
10 |
| 2.2. |
for fruit juices and nectars and
drinks based on them, g/100 ml |
- |
15 |
| 2.3. |
for fruit-only dishes, g/100
g |
- |
20 |
| 2.4. |
for desserts and puddings, g/100
g |
- |
25 |
| 2.5. |
for other non-milk-based drinks,
g/100 g |
- |
5 |
| 3. |
Fat: |
| 3.1. |
for products referred to in
Sub-paragraph 1.1, if meat or cheese are the only ingredients
or they are mentioned first in the name of a product, the
total fat in the product, g/100 kJ (g/100 kcal) |
- |
1.4 (6) |
| 3.2. |
for all other products - the
total amount of fat, g/100 kJ (g/100 kcal) |
- |
1.1 (4.5) |
| 4. |
Sodium3, mg/100 kJ (mg/100 kcal) or mg/100
g if cheese is the only ingredient mentioned in the name of a
product, then the amount of sodium, mg/100 kJ (mg/100
kcal) |
- |
48 (200) or
200 |
| - |
70 (300) |
| 5. |
Vitamins: |
| 5.1. |
the recommended amount of
vitamin C in fruit juices, nectars, or vegetable juices,
mg/100 kJ (mg/100 kcal) or mg/100 g |
6 (25) or 25 |
- |
| 5.2. |
the recommended amount of
vitamin A in vegetable juices, μg RE /100 kJ (μg RE/100
kcal)4 |
25 (100) |
- |
| 5.3. |
vitamin A shall not
be added to other food |
| 5.4. |
vitamin D shall not
be added to food |
Notes.
1 The formulae is set out for usage in a product
ready for use prepared according to the instructions of the
manufacturer.
2 In all cases, the addition of amino acids shall
be permitted solely for the purpose of improving the nutritional
value of the protein mixture and only in the proportions
necessary for that purpose.
3 Sodium salts may be added to products based on
fruit, desserts, and puddings only for technological
purposes.
4 RE = all trans retinol equivalents.
Minister for Agriculture Jānis
Dūklavs
Annex 3
Cabinet
Regulation No. 269
2 June 2015
Substances which are Permitted to
be Added to Food Intended for Infants and Young Children
| No. |
Substance |
Permitted form of
a substance |
| 1. |
Vitamins: |
| 1.1. |
vitamin A |
retinol
retinyl acetate
retinyl palmitate
beta carotene
|
| 1.2. |
vitamin D |
vitamin D2 (ergocalciferol)
vitamin D3 (cholecalciferol)
|
| 1.3. |
vitamin B1 |
thiamine hydrochloride
thiamin mononitrate
|
| 1.4. |
vitamin B2 |
riboflavin
riboflavin-5'-phosphate, sodium
|
| 1.5. |
niacin |
nicotinamide
nicotinic acid
|
| 1.6. |
vitamin B6 |
pyridoxine hydrochloride
pyridoxine 5'-phosphate
pyridoxine dipalmitate
|
| 1.7. |
pantothenic acid |
D-pantothenate, calcium
D-pantothenate, sodium
dexpanthenol
|
| 1.8. |
folate |
folic acid |
| 1.9. |
vitamin B12 |
cyanocobalamin
hydroxocobalamin
|
| 1.10. |
biotin |
D-biotin |
| 1.11. |
vitamin C |
L-ascorbic acid
sodium L-ascorbate
calcium L-ascorbate
6-palmityl-L-ascorbic acid (ascorbyl palmitate)
potassium ascorbate
|
| 1.12. |
vitamin K |
phylloquinone
(phytomenadione) |
| 1.13. |
vitamin E |
D-alpha-tocopherol |
| DL-alpha-tocopherol |
| D-alpha-tocopherol acetate |
| DL-alpha-tocopherol acetate |
| 2. |
Amino acids: |
| 2.1. |
L-arginine and its
hydrochloride |
|
| 2.2. |
L-cystine and its
hydrohloride |
| 2.3. |
L-histidine and its
hydrochloride |
| 2.4. |
L-isoleucine and its
hydrochloride |
| 2.5. |
L-leucine and its
hydrochloride |
| 2.6. |
L-lysine and its
hydrochloride |
| 2.7. |
L-cysteine and its
hydrochloride |
| 2.8. |
L-methionine |
| 2.9. |
L-phenylalanine |
| 2.10. |
L-threonine |
| 2.11. |
L-tryptophan |
| 2.12. |
L-tyrosine |
| 2.13. |
L-valine |
| 3. |
Other substances: |
| 3.1. |
choline |
|
| 3.2. |
choline chloride |
|
| 3.3. |
choline citrate |
|
| 3.4. |
choline bitartrate |
|
| 3.5. |
inosite |
|
| 3.6. |
L-carnitine |
|
| 3.7. |
L-carnitine hydrochloride |
|
| 4. |
Mineral substances: |
| 4.1. |
calcium (Ca) |
calcium carbonate
calcium chloride
calcium citrates
calcium gluconate
calcium glycerophosphate
calcium lactate
calcium oxide
calcium hydroxide
calcium phosphates
|
| 4.2. |
magnesium (Mg) |
magnesium carbonate
magnesium chloride
magnesium citrates
magnesium gluconate
magnesium oxide
magnesium hydroxide
magnesium phosphates
magnesium sulphate
magnesium lactate
magnesium glycerophosphate
|
| 4.3. |
potassium (K) |
potassium chloride
potassium citrates
potassium gluconate
potassium lactate
potassium glycerophosphate
|
| 4.4. |
iron (Fe) |
bivalent iron citrate
trivalent ferric ammonium citrate
bivalent iron gluconate
bivalent iron lactate
bivalent iron sulphate
bivalent iron fumarate
trivalent ferric diphosphate (trivalent ferric
pyrophosphate)
elemental iron (carbonyl + electrolytic + hydrogen
reduced)
trivalent ferric saccharate
sodium trivalent ferric diphosphate
bivalent iron carbonate
|
| 4.5. |
copper (Cu) |
copper lysine complex
cupric carbonate
cupric citrate
cupric gluconate
copper sulphate
|
| 4.6. |
zinc (Zn) |
zinc acetate
zinc citrate
zinc lactate
zinc sulphate
zinc oxide
zinc gluconate
zinc chloride
|
| 4.7. |
manganese (Mn) |
manganese carbonate
manganese chloride
manganese citrate
manganese gluconate
manganese sulphate
manganese glycerophosphate
|
| 4.8. |
iodine (J) |
sodium iodide
potassium iodide
potassium iodate
sodium iodate
|
Minister for Agriculture Jānis
Dūklavs
Annex 4
Cabinet
Regulation No. 269
2 June 2015
Maximum Doses for Vitamins and
Minerals Added to Foods Intended for Infants and Young
Children1
| No. |
Vitamins and mineral
substances (units of measurement) |
Maximum limit per 100
kcal |
| 1. |
Vitamin A (μg RE) |
1802 |
| 2. |
Vitamin E (mg a-TE) |
3 |
| 3. |
Vitamin C (mg) |
12.5; 253;
1254 |
| 4. |
Thiamine (mg) |
0.25; 0.55 |
| 5. |
Riboflavin (mg) |
0.4 |
| 6. |
Niacine (mg-NE) |
4.5 |
| 7. |
Vitamin B6 (mg) |
0.35 |
| 8. |
Folic acid (μg) |
50 |
| 9. |
Vitamin B12 (μg) |
0.35 |
| 10. |
Pantothetic acid (mg) |
1.5 |
| 11. |
Biotin (μg) |
10 |
| 12. |
Potassium (mg) |
160 |
| 13. |
Calcium (mg) |
80; 1806;
1007 |
| 14. |
Magnesium (mg) |
40 |
| 15. |
Iron (mg) |
3 |
| 16. |
Zinc (mg) |
2 |
| 17. |
Copper (µg) |
40 |
| 18. |
Iodine (μg) |
35 |
| 19. |
Manganese (mg) |
0.6 |
Notes.
1 Maximum doses indicated for the product ready for
use which is distributed as such or reconstituted as instructed
by the manufacturer. Maximum doses for potassium and calcium
specified for the products at sale.
2 In accordance with the requirements of Annexes 1
and 2 to this Regulation.
3 In products enriched with iron.
4 In fruit-based dishes, fruit juices, nectars, and
vegetable juices.
5 In processed cereal-based foods.
6 In products referred to in Sub-paragraphs 5.1.1
and 5.1.2 of this Regulation.
7 In products referred to in Sub-paragraph 5.1.4 of
this Regulation.
Minister for Agriculture Jānis
Dūklavs
Annex 5
Cabinet
Regulation No. 269
2 June 2015
Maximum Permissible Pesticide
(Pesticide Metabolite) Residue Limits in Food Intended for
Infants and Young Children
| No. |
Pesticide (pesticide
metabolite) |
Maximum permissible residue
limit (mg/kg) |
| 1. |
Cadusafos |
0.006 |
| 2. |
Demeton-S-methyl/demeton-S-methylsulfone/oxydemeton-methyl
(individually or combined, expressed as
demeton-S-methyl) |
0.006 |
| 3. |
Ethoprophos |
0.008 |
| 4. |
Fipronil (sum of fipronil and
fipronil-desulfinyl, expressed as fipronil) |
0.004 |
| 5. |
Propineb/propylenethiourea (sum
of propineb and propylenethiourea |
0.006 |
Minister for Agriculture Jānis
Dūklavs
Annex 6
Cabinet
Regulation No. 269
2 June 2015
Pesticides which are Prohibited to
be Used in the Acquisition of Agricultural Products if these
Products are Used in the Manufacturing of Food Intended for
Infants and Young Children and Residues Thereof
Table 1
| No. |
Pesticide
(pesticide residue) |
| 1. |
Disulfoton (sum of disulfoton,
disulfoton sulphoxide and disulfoton sulphone, expressed as
disulfoton) |
| 2. |
Fensulfothion (sum of
fensulfothion, fensulfothion oxygen analogue and
fensulfothion sulfones, expressed as fensulfothion) |
| 3. |
Fentin, expressed as
triphenyltin cation |
| 4. |
Haloxyfop (sum of haloxyfop, its
salts and esters, including conjugates, expressed as
haloxyfop) |
| 5. |
Heptachlor and trans-heptachlor
epoxide, expressed as heptachlor |
| 6. |
Hexachlorobenzene |
| 7. |
Nitrofen |
| 8. |
Omethoate |
| 9. |
Terbufos (sum of terbufos, its
sulfoxide and sulfone, expressed as terbufos) |
Table 2
| No. |
Pesticide |
| 1. |
Aldrin and dieldrin, expressed
as dieldrin |
| 2. |
Endrin |
Minister for Agriculture Jānis
Dūklavs
Annex 7
Cabinet
Regulation No. 269
2 June 2015
Reference Values of Vitamins and
Mineral Substances
| No. |
Vitamins and mineral
substances, unit of measurement |
Reference value |
| 1. |
Vitamin A, μg |
400 |
| 2. |
Vitamin D, μg |
10 |
| 3. |
Vitamin C, mg |
25 |
| 4. |
Thiamine, mg |
0.5 |
| 5. |
Riboflavin, mg |
0.8 |
| 6. |
Niacin equivalents, mg |
9 |
| 7. |
Vitamin B6, mg |
0.7 |
| 8. |
Folate, μg |
100 |
| 9. |
Vitamin B12, μg |
0.7 |
| 10. |
Calcium, mg |
400 |
| 11. |
Iron, mg |
6 |
| 12. |
Zinc, mg |
4 |
| 13. |
Iodine, μg |
70 |
| 14. |
Selenium, μg |
10 |
| 15. |
Copper, mg |
0.4 |
Minister for Agriculture Jānis
Dūklavs
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