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Helpful Terms & Definitions
Plain-language meanings for scientific abbreviations, units, and processing terms used across this hub.
RAE (Retinol Activity Equivalents)
A measurement unit used for Vitamin A that accounts for the different absorption rates of plant carotenoids versus animal retinol.
IU (International Units)
A standardized measure of the biological activity or potency of certain vitamins like A, D, and E.
DFE (Dietary Folate Equivalents)
A measurement unit for Vitamin B₉ that adjusts for the higher absorption of synthetic supplements compared to natural food folates.
NE (Niacin Equivalents)
A unit tracking total niacin intake from food plus what your liver converts from tryptophan.
mg
Milligrams (mg, one-thousandth of a gram).
RDA
Recommended Dietary Allowance meets nearly all healthy individuals' daily needs.
AI
Adequate Intake is an estimated target used when there isn't enough data to set a strict RDA.
UL (Tolerable Upper Intake Level)
The highest daily nutrient intake level that is unlikely to pose health risks or side effects.
CAS Number
A unique code assigned by the Chemical Abstracts Service to identify chemical substances.
Enhancers
Dietary cofactors like fats or acids that help your body absorb nutrients better.
Inhibitors
Compounds like phytates or avidin that block nutrient absorption.
Phosphorylated Coenzyme Absorption
The gut process where B-complex vitamins take on phosphate groups to become active helper molecules in cells.
UHT (Ultra-High Temperature Pasteurization)
Quick liquid food sterilization above 135°C to extend shelf life while saving most nutrients.
Processing Retention Profile
The percentage of a vitamin that survives food manufacturing steps like boiling, frying, or drying.
Fortification
Adding vitamins and minerals to foods during production to prevent public deficiencies.
Nixtamalization
An alkaline lime cooking process applied to corn that unlocks bound Niacin (Vitamin B₃) for your body to use.
Where Our Information Comes From
Our nutritional numbers and food processing guides are built using verified guidelines from trusted international organizations. For daily nutritional targets and intake guidelines, we rely on data from the Institute of Medicine (US) Panel on Micronutrients alongside extensive reports from the World Health Organization (WHO) and FAO.
For everyday food science and professional accuracy, our notes line up closely with fact sheets from the National Institutes of Health (NIH) Office of Dietary Supplements.
When it comes to cooking loss percentages, heat stability, and food chemistry, we reference core academic textbooks like Fennema's Food Chemistry (CRC Press) so students and researchers can trust every number they study.