Nutrition fact data on MyFoodData.com is primarily sourced from USDA Food Data Central.
7,803 Foods
The SR dataset is the most detailed and well-vetted data source from the USDA.
This dataset is more likely to include data for nutrients like amino acids, fatty acid profiles, and mineral content.
SR data is sourced from the USDA Methods and Application of Food Composition Laboratory. See the documentation of analysis here.
13,005 Foods
The Food and Nutrient Database for Dietary Studies (FNDDS) primarily consists of whole foods and is sourced from the USDA Food Surveys Research Group. Like the SR dataset, the FNDDS data is mostly composed of whole (unbranded) foods and is well-vetted across various nutrients.
Since the SR dataset is no longer updated by the USDA, the FNDDS dataset is becoming the most reliable source for nutrition data.
800,000+ Foods
The USDA Global Branded Food Products Database is self-reported by brands and, while usually accurate, can contain errors.
Although consumers tend to trust the labels on packaged products, they often contain errors. For example, you may find a jar of pasta sauce that reports 0mg of potassium, even though tomatoes are high in potassium.
Please report a food if you notice a data error.
If you have an account, you can save a food to your favorites and then edit and correct the data.
20,000+ Foods
These foods are entered using the MyFoodData system directly from the restaurant's published nutrition facts.
Please report a food if you notice a data error.1.5 million+ Foods
These foods come from the Open Food Facts database. A global user entered and user curated dataset.
Please report a food if you notice a data error.
27,000+ Foods
These foods are entered by our users from product labels not yet in the branded food database.
Please report a food if you notice a data error.
Net carbs are calculated by subtracting fiber from total carbohydrates. The idea behind net carbs is that fiber is not as easily absorbed as the sugar components of carbohydrates. (ref)
See the list of grains low in net carbs.
Potential renal acid load (PRAL) is a calculation of the acid or alkaline load of a food on the kidneys. MyFoodData calculates the PRAL score as follows:
A positive PRAL score indicates an acid load on the kidneys, while a negative score indicates an alkaline load. A diet high in acid-forming foods can lead to kidney stones, osteoporosis, and other health problems. A diet high in alkaline-forming foods can help to prevent these problems. (ref)
Use the nutrient ranking tool to view lists of foods with a high PRAL score and foods with a low PRAL score.
Omega-3 fatty acids are calculated as the total of:
In cases where none of the above fats are available (ALA, EPA, etc.), the value for undifferentiated-Octadecatrienoic (18:3 undifferentiated) is used as an approximation for foods known to be high in omega-3s like walnuts.
See the list of foods high in omega-3s.
Omega-6 fatty acids are calculated as the total of:
In cases where none of the above fats are available (Linoleic Acid, GLA, etc.), the value for Octadecadienoic Acid (18:2) is used as an approximation.
See the list of foods high in omega-6s.
You can view the complete nutrition facts for any food by clicking the link at the bottom of the page in the nutrition facts search tool, recipe calculator, comparison tool, and amino acid calculator.
You can use the nutrient ranking tool to find foods from each database. The tool allows you to filter foods by database, nutrient content, and food groups.
Sadly we are limited by the data provided by the USDA, and have yet to find good reliable sources for data on oxalates, purines, sulfur, histamines, Coenzyme q10, menatetrenone (MK-4), or glycemic load.
We are always looking for new data sources and will update our tools as new data becomes available. Please contact us if you know of a good data source we can add.
Send us any questions, comments, or suggestions. Our users help to drive the direction and future of MyFoodData.
Send us a message from our contact page or email us at paul@myfooddata.com.