Whether it’s an overflowing basket of apples, a giant mound of butter, or several cans of tomato soup, the art world has given us some of the most iconic and memorable depictions of food.
However, artists like Czanne and Manet painted their still-life masterpieces long before nutritional science allowed consumers to make fully informed decisions about their diets and portion sizes.
Today, Voy’s nutrition experts have applied standard supermarket nutrition information traffic light labels to some of the most iconic works of still life art.
Art lovers and food lovers can now admire Antoine Vollon’s Mound of Butter or Paul Czanne’s Basket of Apples while understanding the amounts of fat, saturated acids, protein, sugars and calories these represent world famous canvases.
Here, FEMAIL lists all the masterpieces and what nutrition experts have to say about them…
Paul Czanne – Basket of apples: 1294 Kcal / Carbohydrates 283 g / Proteins 14.3 g / Fats 11.5 g / Saturated acids 2.9 g. Nutritionist Tips: “Perfect for a light snack, an apple is a great way to add fiber to your diet. Pair with nut butters or a handful of unsalted mixed nuts to keep you fuller for longer time
Edouard Manet: Fish: 465 Kcal / Carbohydrates 4.1 g / Proteins 90 g / Fats 10 g / Saturated acids 3.6 g. Nutritionist advice: “Rich in omega 3 (DHA and LHA) and excellent for supporting the heart, blood vessels, lungs and immune system. hormonal systems, fish provides your body with vitamins A and D and adds a delicious protein option to a balanced diet.
Emily Wood, a nutritionist at Voy, commented: “We know that at first glance it seems crazy to ‘reduce’ masterpieces to a series of colored boxes and numbers when there is so much more to these paintings.
“Art is about context, and just as there are a lot of factors and subtleties at play in every painting, so too when we choose what to eat and how those foods will bring us joy, nourishment, or both.
“We wanted to use some of the most iconic representations of the food world to remind people that no food is simply ‘good’ or ‘bad.” Just because a food has red lights doesn’t mean it’s off limits.
“Similarly, eating only foods with green light labels is not necessarily good for the body or mind.
“It’s all about balance and giving people the information and context they need to make balanced food choices that work for them.”
11167 Kcal / Carbohydrates 8.6 g / Proteins 9 g / Fats 1233 g / Saturated acids 781 g. Nutritionist advice: ‘In general, in portions of butter we would not consume a portion of 1.5 kg. However, a knife slice on toast or cooked with a few mushrooms or topped with our potatoes, can make most things taste creamy and delicious, especially when combined with a little pepper and salt
Pieter de Ring – Golden Goblet: 1749 Kcal / Carbohydrates 350 g / Proteins 66 g / Fats 9.6 g / Saturates 1.7 g. Nutritionist Tips: “Fruit can add real variety to the fiber and nutrients of any dish and should always be considered alongside our vegetable, protein, fat and carbohydrate options. Add a serving of fruit on your plate like a bit of melon, a slice of orange or a plum could be a delicious end to a fish based main course.
Paul Cezanne – Bread and eggs: 467 Kcal / Carbohydrates 77 g / Proteins 21.2 g / Fats 8.3 g / Saturated 2, g. Nutritionist Tips: “A staple for many of us, combining eggs with bread can provide a great protein-rich option for your diet. Combine the recommended serving of a stick and a couple of eggs along with some roasted tomatoes , mushrooms and spinach, can help increase your intake of fiber and phytonutrients and help you feel fuller for longer.
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