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USDA’s comprehensive source of food composition data with multiple distinct data types
USDA’s comprehensive source of food composition data with multiple distinct data types
The USDA Global Branded Food Products Database enhances the existing USDA FoodData Central, which serves as a main source of food composition data for governments, the public health research community, the food industry and consumers.
The USDA Global Branded Food Products Database (GBFPD) is the result of a Public-Private Partnership, whose goal is to enhance public health and the open sharing of nutrient composition of branded and private label foods provided by the food industry.
The FoodData Central API provides REST access to FoodData Central (FDC). It is intended primarily to assist application developers wishing to incorporate nutrient data into their applications or websites.
branded_food Foods whose nutrient values are typically obtained from food label data provided by food brand owners. fdc_id ID of the food in the food table brand_owner Brand owner for the food gtin_upc GTIN or UPC code identifying the food. Duplicate codes signify an update to the
The USDA Global Branded Food Products Database (GBFPD) is the result of a Public-Private Partnership, whose goal is to enhance public health and the open sharing of nutrient composition of branded and private label foods provided by the food industry.
The USDA Global Branded Food Products Database (GBFPD) is the result of a Public- Private Partnership, whose goal is to enhance public health and the open sharing of nutrient composition of branded and private label foods provided by the food industry.
Foundation Food Search Results. Using the FoodData Central search program (fdc.nal.usda.gov), users can look up the nutrient content of any food in Foundation Foods as well as those in SR Legacy, FNDDS, and the USDA Global Branded Food Products Database.
Experimental foods are a food data type in FoodData Central that allow users to focus on the research aspects and gain a deeper understanding of factors related to food composition.