Methodology & data sources

Transparency is the core of our E-E-A-T: this page documents where our nutrition data comes from, how it is structured, and how every comparison figure is computed.

Data source

All nutrient values on NutriCompare are sourced from USDA FoodData Central, the United States Department of Agriculture's authoritative food-composition database (SR Legacy and Foundation Foods). Every food page links to its exact USDA record by FDC ID.

What we record

For each of our 39 foods we record values per 100 g of edible portion: calories (kcal), protein, carbohydrate, fat, fiber and sugar (grams), plus two key micronutrients chosen for relevance (for example potassium, iron, calcium or vitamin C). Each entry notes its preparation state — raw, cooked, canned, dry — because that materially changes the numbers.

How comparisons are computed

Our 24 comparison pages place two foods side by side on the same per-100 g basis. The "difference" column is a straight subtraction (food A minus food B) for each nutrient, with the percentage expressed relative to food B. Protein density is grams of protein per 100 kcal. No values are interpolated or estimated — if a food lacks a real USDA value, it is excluded rather than guessed, and the gap is logged at build time.

Limitations

Reference values are population averages. Real foods vary by variety, ripeness, brand, portion and especially cooking method (boiling, draining, frying all shift the numbers). Figures are for general information only and may lag the underlying source. This is not medical or dietary advice — always verify against the primary USDA record and consult a qualified professional before relying on them. See our disclaimer.

Last updated: 2026-06-14