Datenquellen und Methodik: Woher FoodFactly Nährdaten kommen

Sources

USDA FoodData Central supplies the generic foods and ingredients. FoodFactly uses three of its datasets. Foundation Foods holds laboratory analyses of commonly eaten foods. SR Legacy is the final edition of the USDA National Nutrient Database for Standard Reference. FNDDS (Survey foods) contains foods and dishes as eaten, with values calculated from recipes. USDA data is in the public domain (CC0).

Open Food Facts supplies branded packaged products. It is a collaborative database in which contributors enter the information printed on product labels. Its database is licensed under the Open Database License (ODbL) and its product images under CC BY-SA. See our data license page.

How values are labeled

• Measured: determined by laboratory analysis (USDA analytical values).
• Calculated: computed by the source, for example from a recipe or with Atwater energy factors, or converted by FoodFactly from kilojoules to kilocalories.
• Label: as declared on the product's nutrition label.
• Assumed zero: the source assumes the nutrient is absent.

Checks before a page is published for search

Each record gets a data quality score from the completeness of its nutrition data. It is also checked for internal consistency: the energy should roughly match the energy implied by protein, carbohydrate and fat, sugars cannot exceed carbohydrates, and saturated fat cannot exceed total fat. Records that fail these checks, duplicates of a better record, and records with too little data remain visible to visitors but are not offered to search engines.

When sources disagree

If several sources describe the same food or product, FoodFactly keeps every source's values separately and shows them side by side. The headline values come from one source chosen by a fixed priority (USDA Foundation, then SR Legacy, then FNDDS, then USDA branded data, then Open Food Facts). Values from different sources are never averaged together.