Resources

This document, in French, provides data for a listing of foods on weight per household measure, portion, or unit; ‘partie comestible’ (edible portion); ‘facteur de reduction’ (reduction factor); ‘…

This website provides access to an online database developed by the US National Agricultural Library to search for food composition data by food item, food group, or manufacturer name.

This website provides access to a directory of food composition databases.

This manual was developed as a tool for collecting, analyzing, and interpreting dietary data on intakes of iron and zinc.  The manual is divided into 11 chapters in the order required to plan…

This document provides guidelines to assist countries in the design and implementation of appropriate food fortification programs.

This document provides the set of food composition data compiled, along with the conversion factors for portion size estimation methods used for the foods and recipes reported as consumed in a…

This document, published in 1975, provides data for “Yield after preparation” as a % (with a % range also provided) for an extensive list of foods described in various forms, and prepared in…

This document provides data for the changes in meat and poultry weight during cooking, as a result of moisture and fat loss.

This database is in Excel and includes an extensive listing (>16,000 items) of foods commonly consumed in the Australian Health Survey 2011-2013.  Density data are provided for a…

The FOODfiles available at this link provide density data for a list of foods commonly consumed in New Zealand.