Nutrition labels became mandatory in the U.S. in 1990. The Nutrition Labeling and Education Act (NLEA) required food manufacturers to include nutrition facts on packaging.

Serving sizes are standardized. This helps consumers compare similar products easily. However, actual serving sizes might differ from what people typically eat.

Calories are a key component. They indicate the amount of energy provided by the food. Monitoring calorie intake is crucial for maintaining a healthy weight.

Total fat includes different types of fats. Labels break down total fat into saturated, trans, and unsaturated fats. Each type has different effects on health.

Cholesterol and sodium are listed. High intake of these can lead to heart disease and high blood pressure. Keeping track of these nutrients is important for heart health.

Vitamin D and potassium are now required. Recent updates to labels include these nutrients due to their importance in bone health and blood pressure regulation.

Iron and calcium are also listed.strong> These minerals are crucial for preventing anemia and maintaining strong bones.

Percent Daily Values (%DV) are provided. They show how much a nutrient in a serving contributes to a daily diet. A %DV of 5% or less is low, while 20% or more is high.

Labels include added sugars. This helps consumers identify foods with high sugar content, which can contribute to obesity and diabetes.

Fiber content is highlighted. Dietary fiber is important for digestive health. Labels show both soluble and insoluble fiber amounts.

Ingredients are listed by weight. The most abundant ingredient is listed first. This helps consumers understand the composition of the food.

Common allergens must be declared. Labels must indicate the presence of major allergens like peanuts, tree nuts, milk, eggs, wheat, soy, fish, and shellfish.

Artificial additives are identified. Labels list artificial colors, flavors, and preservatives, allowing consumers to avoid them if desired.

Organic labels have specific criteria. Foods labeled as organic must meet strict guidelines set by the USDA, ensuring they are free from synthetic pesticides and fertilizers.

"Low-fat" means less than 3 grams of fat per serving. This claim helps consumers choose lower-fat options.

"Reduced sodium" indicates at least 25% less sodium. This is compared to the regular version of the product, aiding those who need to limit sodium intake.

"High in" means the food contains 20% or more of the %DV. This applies to nutrients like fiber, vitamins, and minerals.

"Gluten-free" must contain less than 20 parts per million of gluten. This ensures safety for individuals with celiac disease or gluten sensitivity.