Whether it’s an overflowing basket of apples, a giant pile of butter, or several cans of tomato soup, the art world has given us some of the most iconic and memorable depictions of food in history.
However, artists like Cézanne 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 nutrition experts have applied standard supermarket nutrition facts traffic light labels to some of the most iconic still life works of art.
Both art lovers and food lovers can now admire Antoine Vollon’s Mound of Butter or Paul Cézanne’s Basket of Apples and, at the same time, understand the amounts of fats, saturated compounds, proteins, sugars and calories that these represent. world famous canvases.
Here, FEMAIL lists all the masterpieces and what nutrition experts have to say about them…
Paul Cézanne – Basket of Apples: 1294 Kcal / Carbohydrates 283g / Proteins 14.3g / Fats 11.5g / Saturated 2.9g. Nutritionist Tip: ‘Perfect for a light snack, an apple is a great way to add fiber to your diet. Pair it with nut butters or a handful of unsalted mixed nuts to keep you fuller longer.
Edouard Manet: Fish: 465 Kcal / Carbohydrates 4.1g / Proteins 90g / Fats 10g / Saturated 3.6g. Nutritionist Tip: ‘Rich in omega 3s (DHA and LHA) and excellent for supporting the heart, blood vessels, lungs, and immune and 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 color and number squares when there is so much more going on in these paintings.”
‘Art is all about context and, just as there are a lot of factors and subtleties at play in every painting, so is it when we choose what to eat and how these foods will bring us joy, nourishment or both.
‘We wanted to use some of the world’s most iconic food representations to remind people that no food is simply ‘good’ or ‘bad.’ The fact that a food has a red light does not mean that it is prohibited.
‘Likewise, eating only foods with green light labels is not necessarily good for the body or mind.
“It’s about balance and giving people the information and context they need to choose balanced foods that work for them.”
11167 Kcal / Carbohydrates 8.6g / Proteins 9g / Fats 1233g / Saturated 781g. Nutritionist’s advice: ‘Generally, when dividing butter into portions we would not consume a 1.5 kg serving. However, a slice spread with a knife 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 – Gold Cup: 1749 Kcal / Carbohydrates 350g / Proteins 66g / Fats 9.6g / Saturated 1.7g. Nutritionist Tip: ‘Fruits can add real variety to the fiber and nutrients of any dish and should always be considered alongside our vegetable, protein, fat and carbohydrate choices. Adding a serving of fruit to your plate such as a bit of melon, a slice of orange or a plum can be a delicious ending to a fish-based main dish.’
Paul Cezanne – Bread and Eggs: 467 Kcal / Carbohydrates 77g / Proteins 21.2g / Fats 8.3g / Saturated 2.g. Nutritionist Tip: ‘A staple for many of us, combining eggs with bread can provide a great protein-rich option for your diet. Combining the recommended serving of ½ a stick and a couple of eggs along with some roasted tomatoes, mushrooms, and spinach can help increase your fiber and phytonutrient intake and help you feel fuller longer.
