Food data

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IFCT 2017 — T. Longvah, R. Ananthan, K. Bhaskarachary and K. Venkaiah, ICMR–National Institute of Nutrition, Hyderabad. Copyright ICMR-NIN.

USDA FoodData Central — U.S. Department of Agriculture, Agricultural Research Service. Data are public domain; source acknowledged.

Open Food Facts — database under ODbL 1.0. Attribution and share-alike apply: an adapted database publicly used must be offered under ODbL. This does not put every other source under ODbL or establish compatibility.

UK CoFID — Public Health England, McCance and Widdowson’s Composition of Foods Integrated Dataset. Contains public sector information licensed under the Open Government Licence v3.0, except third-party material.

French Ciqual — ANSES, Ciqual French food composition table. Licence Ouverte / Open Licence: acknowledge source and date; calculations and adaptations are ours, not ANSES endorsement.

Spain BEDCA — BEDCA/AESAN; Italy CREA — food composition tables; Japan MEXT — Standard Tables of Food Composition; China CDC — Chinese food composition tables; Hong Kong CFS — Nutrient Information Inquiry. Source-specific rights apply.

Kenya Food Composition Tables 2018 — FAO/Government of Kenya; West African Food Composition Table 2019 — FAO/INFOODS; SAFOODS — South African Medical Research Council. Copyright holders retain their rights.

Nutrition dataCalories and nutrients for home and restaurant dishes are calculated from standard recipes, using the Indian Food Composition Tables (IFCT 2017) of ICMR–National Institute of Nutrition, Hyderabad. USDA FoodData Central fills in ingredients that IFCT does not cover.

How it is calculatedEach dish adds up its raw ingredients, then adjusts for water lost in cooking and the oil actually absorbed in frying, following FAO/INFOODS guidelines. Calories use the FAO factors: 4 per gram of protein and carbohydrate, 9 for fat and 2 for fibre.

Packaged and chain foodsThese use the values on the pack label or the brand's published menu.

A close guide, not an exact countThe same dish can differ by 20% or more with the recipe, oil and portion size.

Guidance

Bognár (2002), Tables on weight yield of food and retention factors of food constituents, BFE-R-02-03. FAO/INFOODS recipe methods; WHO activity and nutrition guidance; ICMR-NIN Dietary Guidelines for Indians and nutrient requirements. Copyright remains with the authors or publishers; no blanket reuse licence is claimed.

Other references: published manufacturer labels and restaurant menus; INDB comparisons (Vijayakumar and colleagues); Yadav and Rajan frying research; ACSM activity equations; AASM/NSF sleep guidance; STOP-Bang and rMEQ screening references. Adaptations and translations are not clinically validated.

Open Food Facts · ODbL

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