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The Data in DataYourEat

DataYourEat provides data about the food you eat. This page provides an overview of where the underlying data comes from and how we process it to make it more accessible to you.

Nutrition Facts

  • We cannot guarantee the accuracy of the data presented. It may be incomplete or incorrect.
  • Nutrition facts may change when cooking ingredients. For example, alcohol evaporates if you cook it for a long time.
  • Nutrition facts are added by users or can be imported from the USDA Food Composition Databases. We encourage users to state the source of the data they added, but do not enforce it. For data imported from the USDA Food Composition Databases, the source URL is automatically added.
  • You can help improve our data by inputting as many nutrition facts as you can source when creating new basic food items.
  • You can send us feedback if you find a basic food with incorrect or incomplete nutrition facts. We want to streamline this process in the future, so that you can adjust the data yourself and send it for review.

Calories

  • We cannot guarantee the accuracy of the data presented. Indeed, there are multiple recognized systems for determining a food's calorie count and the system used differs around the world.
  • The USDA Food Composition Databases provides calorie counts that are based on the Atwater specific factor system.
  • The pie charts shown on DataYourEat are meant to give an overview of how many calories each macro (alcohol, fat, carbohydrates, protein) contributes. They may prove especially helpful to those following a diet that factors in macro ratios, such as the ketogenic diet.
  • The pie charts differentiate three types of carbohydrates: sugar alcohols (polyols), dietary fiber, and all remaining carbohydrates (net carbs). We provide more details here, as sugar alcohols and dietary fiber are only partially digested and have a different effect on the body. For example, sugar alcohol generally do not increase blood sugar as much as other carbohydrates, and dietary fiber can even help reduce blood sugar levels and variance.
  • Furthermore, dietary fiber is classified differently in some countries. For example, on nutrition fact labels in the US, dietary fiber is listed as a constituent of carbohydrates. In contrast, in Europe, it is listed by itself. This means calculating a food's net carbs has to be adjusted: in the US system you have to subtract the dietary fiber from the total carbs, whereas in the European system you must not.
  • As of December 2018, DataYourEat determines the calorie counts used for the pie charts by applying the conversion factors for the calculation of energy proposed in Regulation (EU) No 1169/2011 of 25 October 2011. The only exceptions are sugar alcohols, for which we apply more precise factors for specific polyols.

    Fats

    • 9 kcal/g for fats excluding salatrims
    • 6 kcal/g for salatrims

    Carbohydrates

    Protein

    • 4 kcal/g for protein

    Alcohol (Ethanol)

    • 7 kcal/g for alcohol
    We may adjust these numbers slightly to better match a food item's provided calorie count. Additionally, we may modify the system without updating this page.

Allergens

  • We acknowledge that some people want to or have to avoid specific foods. DataYourEat therefore allows basic food items to be tagged with a number of allergens. You can restrict searches for recipes to exclude foods with specific allergens.
  • We cannot guarantee the accuracy of the data presented. It may be incomplete or incorrect.
  • Internationally different regulations apply for which allergens have to be declared on labels. This complicates adding allergen data.
  • You can help improve our data by inputting all allergens you are aware of when creating new basic food items. Allergens in a recipe are determined automatically based on the allergens present in its ingredients.
  • You can send us feedback if you find a basic food with incorrect or incomplete allergens. We want to streamline this process in the future, so that you can adjust the data yourself and send it for review.

Food Quantities

DataYourEat supports food quantities in both the metric system and the United States customary system (USCS).
For increased accessibility, ingredient quantities are sometimes shown rounded, but the difference should not exceed 5%. This is in line with how accurately you can measure quantities using standard kitchen equipment. Internally we use the unrounded values, for example when calculating nutrition facts, to provide as accurate data as possible.
UnitAbbr.Equals
US Gallongal~3.8 l, 4 qt
US Quartqt~946 ml, 2 pt
US Pintpt~473 ml, 2 cups
Cupcup~237 ml, 8 fl oz
US Fluid Ouncefl oz~30 ml, 2 tbsp
Tablespoontbsp~15 ml, 3 tsp
Teaspoontsp~5 ml, ~100 drops
Pinchpinch~6 drops, used for 1/16 – 1/8 tsp
Dropdrop0.05 ml, ~1/100 tsp
Literl1000 ml
Milliliterml1/1000 l
Poundlb~454 g, 16 oz
Ounceoz~28 g, 1/16 lb
Kilogramkg1000 g
Gramg1/1000 kg, 1000 mg
Milligrammg1/1000 g, 1000 mcg
Microgrammcg1/1000 mg

Additional Sources

DataYourEat is thankful for the work others put into projects that are licensed in such a way that everyone can profit from them here. Below is a list of sources we use, some as is, others with modifications.

JavaScript and CSS libraries

Fonts

Allergen Icons