- FAO/INFOODS Global food composition database for fish and shellfish – version 1.0 (uFiSh1.0) - 2016
User Guide (PDF) / uFiSh database (Excel)
This global user database (uFiSh) provides nutrient values for fish, crustaceans and molluscs in raw, cooked, and processed form, covering data on proximates, minerals, vitamins, amino acids and fatty acids. The majority of data are analytical data complemented with data from other published sources. The data compilation process followed standards and guidelines outlined by FAO/INFOODS and includes comprehensive documentation.
- FAO/INFOODS/TGI Global supplement database - Version 1 (.xls)
This global database is holding the compositional data of food supplements from all over the world. It is an Excel file, which is easy to download free-of-charge. The aim of the database is to enable researchers to take the nutrient contribution of these supplement into account in the nutrient intake estimations, thus bringing them closer to the true nutrient intakes. The availability of these data might stimulate the collection of the intake of food supplements in food consumption surveys.
The database is a joint project of FAO, INFOODS and the George Institute for Global Health (TGI) in Australia following the same principle as the labelling database. It is populated by consumers or researchers who take photos with their iPhone or smartphone and send them through an app to the George Institute for Global Health who includes the data into the database. Help us populating the database. Click here to download the instructions for iPhone or Android smartphone.
- FAO/INFOODS Density Database - Version 2 (PDF) (Excel)
- FAO/INFOODS Density Database - Version 1 (PDF) (Excel)
FAO/INFOODS prepared this database to provide a tool for researchers and professionals to convert volume into weight and vice-versa. Data were collected from the literature, various national food composition tables and measurements conducted by the authors
- FAO/INFOODS Food Composition Database for Biodiversity - Version 3.0 (BioFoodComp3.0) - (PDF) (Excel: .xls or .xlsx)
The Biodiversity Database is a global repository of analytical data on food biodiversity of acceptable data quality. It is hoped that in the future, more and better data will be available in order to further develop the Biodiversity Database and provide this essential tool for the investigation and promotion of the sustainable use of food biodiversity and for mainstreaming food biodiversity into nutrition projects, programmes and interventions.
- FAO/INFOODS Analytical Food Composition Database Version 1.1 (AnFooD1.1) (PDF) (Excel: .xls or .xlsx)
The FAO/INFOODS Analytical Food Composition Database is a global compendium of scrutinized analytical data (without any additional estimations, imputation or calculation of missing values) for commonly consumed foods. It allows food composition database compilers to easily retrieve analytical data of good quality and to incorporate them into their databases (by citing the source). It can also be helpful to assess other analytical data if they are within a reasonable range.
- West African Food Composition Table / Table de composition des aliments d’Afrique de l’Ouest - (PDF) (Excel) - FAO (2012)
The West African Food Composition Table contains 472 foods and 28 components and presents a compilation of existing compositional data from 9 countries (Benin, Burkina Faso, Gambia, Ghana, Guinea, Mali, Niger, Nigeria and Senegal) which were supplemented with data from other countries. As much as possible, analytical data were used (however rarely available) and complemented with other published data. Data were compiled and scrutinized according to FAO/INFOODS standards. This updated version replaces the previous version `Composition of Selected foods from West Africa (2010).
FAO and INFOODS would highly appreciate if more researchers would share their analytical data (density or composition) with us so that they could be incorporated into the different FAO/INFOODS databases. We believe that shared data are useful for the global food composition community. If they would only be stored on a shelf, they are not really useful, and other will not know about them and will have to do the same analysis again, which again will cost a lot of funds and funds are scarce.