FAO/INFOODS Density Database version 1.

0 (July 2011)
Prepared by: U. Ruth Charrondiere, David Haytowitz and Barbara Stadlmayr
INFOODS prepared this database to allow researchers and professionals to convert volume
into weight and vis-versa.
mass
density = ------------volume
If you have any additional measured data, we would appreciate if you could send them to
ruth.charrondiere@fao.org to incorporate them into the FAO/INFOODS Density Database. Your
contribution will be acknowledged with your name.

Selected densities of foods

Food name and description

Density in
g/ml

Source

Beverages, non alcoholic (including soft drinks

and juices)
Fruit drinks, low calories, undiluted
Fruit drinks, undiluted
Fruit juice
Fruit juice drinks
Fruit juice drinks, ready to drink
Grape juice
Lime juice cordial, undiluted
Orange juice
Orange juice with calcium
Orange soda (sweetened with sugar)
Soft drinks, cola type
Soft drinks, diet soda
Soft drinks, lemonade type
Soft drinks, lucozade type
Soy drink
Water
Water, ice, 0 C
Water, ice, 4 C
Water, liquid, 20 C
Water, mineralwater

1.01-1.03
1.09-1.12
1.06
1.04
1.03-1.04
1.054
1.102
1.038
1.038
1.029
1.04
0.988
1.02
1.07
1.08
0.988
0.916
0.999
0.998
1.035-1.04

UK 6th
UK 6th
FNDDS 4.1
UK 6th
UK 6th
S&W
UK 6th
S&W
S&W
S&W
UK 6th
S&W
UK 6th
UK 6th
FNDDS 4.1
S&W
TB
TB
TB
DK

Tea and Coffee and drinking powders

Tea, liquid
Coffee, brewed
Coffee, expresso
Coffee, powder (nescaf)
Powders
Chocolate drinking powder
Miso, broth, ready to drink

1
1
1
0.25
0.2-0.25
0.5-0.55
1.06

FNDDS 4.1
FNDDS 4.1
FNDDS 4.1
RC

RC
FNDDS 4.1

Food name and description

Density in
g/ml

Source

Beverages, alcoholic
Alcohol, ethyl
Beer, type bitter or brown ale
Beer, type draught
Beer, type Keg
Beer, type mild, draught
Beer, lager
Beer, pale ale
Beer, stout, bottled
Beer, stout, extra
Beer, strong ale
Beer, pilsner, 4 C
Beer, pilsner
Cider, dry
Cider, sweet
Cider, vintage
Wine, red
Wine, rose, medium
Wine, white, dry or sparkling
Wine, white, medium
Wine, white, sweet
Wine, white
Port
Sherry, dry
Sherry, medium
Sherry, sweet
Vermouth, dry
Vermouth, sweet
Liqueur, type advocaat
Liqueur, type cherry brandy
Liqueur, type curacao
Liqueur
Spirits, 38% alcohol
Spirits, 40% alcohol
Spirits, 45% alcohol (whiskey)
Spirits, 70% alcohol
Spirits, 75% alcohol

0.789
1.008
1.004
1.001
1.009
1.005
1.003
1.014
1.002
1.018
1.008
1.007
1.007
1.012
1.017
0.998
1.003
0.995
1.005
1.016
1-1.04
1.026
0.988
0.998
1.009
1.005
1.046
1.093
1.093
1.052
1.03-1.150
0.953
0.948
0.939
0.885
0.873

TB
UK 6th
UK 6th
UK 6th
UK 6th
UK 6th
UK 6th
UK 6th
UK 6th
UK 6th
TB
DK
UK 6th
UK 6th
UK 6th
UK 6th
UK 6th
UK 6th
UK 6th
UK 6th
DK
UK 6th
UK 6th
UK 6th
UK 6th
UK 6th
UK 6th
UK 6th
UK 6th
UK 6th
DK
UK 6th
UK 6th
DK
DK
DK

Milk and dairy products

Milk, liquid (whole, semi-skimmed, skimmed)
Milk, liquid, whole
Milk, liquid, whole
Milk, acidophilus cultured
Milk, liquid, skimmed
Milk, liquid, skimmed
Milk, liquid, partially skimmed
Milk shake, fruit and other

1.03
1.03
1.031
1.01
1.033
1.036
1.034
1

UK 6th
TB
DK
DK
TB
DK
DK
FNDDS 4.1

Food name and description

Milk, buttermilk
Milk, Chocolate milk, skimmed
Milk, evaporated
Milk, goat, whole
Cream, heavy
Cream, light
Cream, single (about 20% fat)
Cream, whipping (about 40% fat)
Cream, double (about 40-50% fat)
Cream, 9% fat
Cream, 13% fat
Cream, 38% fat
Cream, sour (crme fraiche about 18% fat)
Cream, sour (crme fraiche about 38% fat)
Cream, whipped
Yoghurt, low fat, fruit
Yoghurt, fruits
Yoghurt, berry, low fat, artificially sweetened
Yoghurt, plain, unsweetened
Yoghurt, plain, unsweetened
Yoghurt, strawberry, low fat
Ice cream, dairy
Ice cream, non dairy
Ice cream, light (formerly ice milk)
Ice cream, light, no sugar added
Ice cream, no sugar added
Ice cream, regular
Ice cream, rich
Ice cream
Cheese, Emmentaler, grated
Butter, margarine
Butter

Density in
g/ml
1.022
1.056
1.07
1.08
0.994
1.012
1
0.96
0.94
1.017
1.013
0.984
1.005
0.978
0.496
1.08
1.045-1.06
1.06
1.06
1.031
1.08
0.61
0.51
0.56
0.58
0.54
0.56
0.62
0.554
0.34
0.96
0.911

DK
DK
UK 6th
FNDDS 4.1
TB
TB
UK 6th
UK 6th
UK 6th
DK
DK
DK
DK
DK
S&W
UK 6th
DK
FNDDS 4.1
FNDDS 4.1
DK
FNDDS 4.1
UK 6th
UK 6th
FNDDS 4.1
FNDDS 4.1
FNDDS 4.1
FNDDS 4.1
FNDDS 4.1
S&W
RC
RC
TB

Oils and fats

Oil, vegetable, coconut
Oil, vegetable, corn
Oil, vegetable, olive
Oil, vegetable, palm
Oil, vegetable, peanut
Oil, vegetable, soya
Oil, sunflower
Oil, palmoil
Oil, other than palmoil
Mayonnaise, traditional
Mayonnaise, light
Lard

0.924
0.922
0.918
0.915
0.914
0.927
0.96
0.89
0.92
0.91
1
0.919

TB
TB
TB
TB
TB
TB
RC
DK
DK
TB
TB
TB

Source

Food name and description

Density in
g/ml

Source

Cereal and cereal products

Barley
Corn, shelled
Corn, ear
Millet
Oats
Rice, rough
Rice, hulled
Rye
Wheat
Biscuits
Bread
Bread, white, sliced, prepacked
Bread, Cornbread
Bread, roll, soft
Breadcrumbs
Breakfast cereal, raisin bran
Breakfast cereal, Cornflakes (dry cereal)
Breakfast cereal, type Corn flakes
Breakfast cereal, Muesli w/ fruits&nuts
Breakfast cereal, type frosted flakes
Breakfast cereal, type Just Right
Breakfast cereal, type rice krispies
Breakfast cereal, type Crispix
Breakfast cereal, type Cheerios
Cake
Corn starch, loosely packed
Corn starch, tightly packed
Flour, Wheat flour
Flour, wheat, white
Flour, wheat, wholemeal
Pasta, short macaroni style, boiled
Pasta, short macaroni style, raw
Rice, white, boiled
Rice, white, raw
Semolina, raw

0.62
0.72
0.9
0.64
0.41
0.58
0.75
0.72
0.77
0.41-0.53
0.29
0.29
0.433
0.18
0.45
0.26
0.117
0.1
0.37
0.18
0.24
0.12
0.13
0.13
0.415
0.54
0.63
0.521
0.67
0.55
0.55
0.39
0.73
0.82
0.78

TB
TB
TB
TB
TB
TB
TB
TB
TB
FNDDS 4.1
FNDDS 4.1
FNDDS 4.1
S&W
FNDDS 4.1
RC
FNDDS 4.1
S&W
RC
FNDDS 4.1
FNDDS 4.1
FNDDS 4.1
FNDDS 4.1
FNDDS 4.1
FNDDS 4.1
S&W
TB
TB
S&W
RC
RC
RC
RC
RC
RC
RC

Egg and egg products

Egg, chicken, boiled/poached

0.6

FNDDS 4.1

Nuts and seeds

Nuts
Pistachio, raw, without shell
Pistachio, raw, with shell

0.63
0.646
0.6

FNDDS 4.1
RC
RC

Vegetables
Cauliflower, boiled

0.45

RC

Food name and description

Olives, green, with stone
Onions, fried, cubed
Onions, raw, cubed
Salad, green, leaves, raw
Spinach, frozen, cooked
Spinach, leaves, raw
Sweet pepper, raw, cubes
Sweet pepper, raw, half rings

Density in
g/ml
0.65
0.75
0.55
0.06
1.046
0.08
0.51
0.39

RC
RC
RC
RC
RC
RC
RC
RC

Legumes
Lentils, green, small, raw
Lentils, green, small, boiled

0.89
0.85

RC
RC

Fish and fish products

Prawns, whole, boiled, without shell
Prawns, whole, boiled, with shell

0.77
0.58

RC
RC

Soups
Chicken noodle soup
Egg drop soup
Mushroom soup
Tomato soup
Cheddar cheese soup
Bean soup
Soup, thick (squash, potato)

1
1.017
1.017
1.017
1.046
1.054
1.09

S&W
S&W
S&W
S&W
S&W
S&W
RC

Snacks
Potato chips
Potato chips, pringles
Snacks, puffed, lowfat

0.09
0.12
0.11

RC
FNDDS 4.1
FNDDS 4.1

Sweets
Sugar, white
Sugar, sucrose
Sugar, white
Honey
Jam, sweetened
Nutella
Syrup, fruit (blackberry)
Syrup, blackcurrant, undiluted
Corn syrup
Jelly
Pancake syrup
Jam

0.9
1.55
0.88
1.42
1.43
1.26
1.34
1.28
1.38
1.245
1.312
1.333

RC
TB
FNDDS 4.1
TB
RC
RC
RC
UK 6th
TB
S&W
S&W
S&W

Mixed dishes
Tuna noodle casserole

0.933

S&W

Source

Food name and description

Broccoli casserole
Green bean casserole
Zesty Italian hamburger helper
Beef and noodles in gravy (mixture)
Chicken and dumplings (mixture)
Mexican casserole w/beef, beans, cheese, chips
Eggplant parmesan
Moussaka
Wieners and sauerkraut (mixture)
Beef and noodles (no sauce)
Beef, noodles and vegetables (no sauce)
Mini ravioli, canned
Spaghetti and meat balls, canned
Beef stew, canned
Macaroni and cheese, canned
Cheese tortellini
Lasagna

Density in
g/ml
0.95
0.95
1.038
1.038
1.038
0.6
0.825
0.846
0.612
0.65
0.675
1.046
1.038
1.05
0.996
1.029
1.042

Source
S&W
S&W
S&W
S&W
S&W
S&W
S&W
S&W
S&W
S&W
S&W
S&W
S&W
S&W
S&W
S&W
S&W

Miscellaneous
Salt (sodium chloride)
Salt, table
Salad dressing
Monosodium glutamate
Sodium bicarbonate
Sauce, soy

2.165
1.217
1.1
1.62
2.2
1.12

TB
S&W
FNDDS 4.1
TB
TB
FNDDS 4.1

Sources:
th
UK 6 = Food Standards Agency. 2002a. McCance and Widdowsons The Composition
of Foods. Sixth summary edition. Cambridge, UK, Royal Society of Chemistry.
th
DK = The composition of foods 4 edition (1996) of Denmark
RC = own measurements of Ruth Charrondiere
TB = http://hypertextbook.com/physics/matter/density/
S&W = Stumbo, P.J. and Weiss, R. 2011. Using database values to determine food
density. Journal of. Food Composition and Analysis.
http://dx.doi.org/10.1016/j.jfca.2011.04.008
FNDDS 4.1 = Agricultural Research Service, Food Surveys Research Group. 2010.
USDA Food and Nutrient Database for Dietary Studies, 4.1. Web site:
http://www.ars.usda.gov/Services/docs.htm?docid=12089 (Accessed 28 July 2011)