The National Institute for Public Health and the Environment (RIVM) manages the Dutch Food Composition Database (NEVO). This database contains data on the nutritional value of foods. This includes energy and nutrients, such as protein, carbohydrates, fat and fatty acids, vitamins and minerals. NEVO is the official food composition database of The Netherlands, with high quality data. The source of each value is known. All nutritional values are accessible on a website: NEVO-online.
NEVO contains data of foods consumed frequently by a large part of the Dutch population. Foods of importance for specific groups of the Dutch population are also included. NEVO is an important resource for everyone involved in food composition, dietary advice, nutrition education or research.
In this topic at the RIVM website you can find information about the use of NEVO-online. In addition, this topic contains background information on the Dutch Food Composition Database.
News about NEVO will be published in the RIVM-newsletter Voeding (in Dutch).
NEVO online version 2025/9.0
This contains information on the composition of more than 2,300 foods. Data is available on more than 130 nutrients (proteins, carbohydrates, fats and fatty acids, vitamins and minerals).
In this version of NEVO Online, the cereal products and types of flour food group has been updated. The composition of 33 foods in this group has been analysed in a lab. The data on the other products in this group has been updated with information from literature, labels, foreign food composition tables and recipes. Foods such as almond flour and coconut flour, spelt flakes and Dutch poffertjes have been added.
New nutrient free sugars
Nutrient 'free sugars' is added to NEVO online. Free sugars are monosaccharides and disaccharides that are consumed separately or added to foods as ingredients during production or preparation. Sugars naturally present in honey, syrups, fruit and vegetable juices, and their concentrates also fall under this category. Values are i.e. based on the ingredients of the foods.
Extension niacin equivalents
For approximately 150 food items, tryptophan values have been added. The human body is able to create niacin from amino acid tryptophan. The additions effect the calculation of niacin equivalents (niacin + tryptophan/60). Niacin equivalents are also calculated when tryptophan levels are not known, which was not done in 2023. This method is the same as for other equivalents present in NEVO. As a result, the niacin equivalent content is now available for a large proportion of food items.