On August 10, 2021, the Ministry of Health, Labor and Welfare of Japan issued the "Japanese Food Composition Standards 2020 (8th Edition)", and the original "Japanese Food Composition Standards 2015 (7th Edition)" was expired accordingly. The new version has the following changes:

1. Subdivide "carbohydrates" into "effective carbohydrates (starch and monosaccharides/disaccharides)" and "dietary fiber, sugar alcohol", and change the energy calculation method;

2. The number of foods has increased by 287 compared to the 2015 version, reaching 2,478 kinds;

3. The food group of "prefabricated food for circulation" has been established, and the proportion of ingredients has been added;

4. The listed component value is "the representative value of the country's annual normal intake", in principle it is "1 food 1 standard component value". It should be noted that this value varies with growth environment, processing, cooking methods, etc. The standard component values of seasonal foods such as spinach and bonito vary with the seasons;

5. The amino acid composition table, fatty acid composition table, and carbohydrate composition table in the new edition are made as separate books;

6. The new version clarifies the traditional meaning of vegetables and the scope of "green and yellow vegetables".