The USDA’s FoodData Central provides publicly available nutritional information for a wide range of foods, including raw ingredients, cooked items, packaged goods, and restaurant foods. Each entry includes standardized values for calories, macronutrients, vitamins, and minerals.
In this class, we use a curated subset of about 8,800 commonly consumed foods, including raw and cooked ingredients, basic staples, and popular name-brand and fast-food items. All values are reported per 100 grams, with nutrients expressed in grams (g), milligrams (mg), or micrograms (mcg). This standardized portion size allows for direct comparisons of nutritional content across different foods.
| Nutrient Descriptions | |
|---|---|
| Nutrient | Description |
| Calories | Total energy provided by the food, measured in kilocalories. |
| Sodium (mg) | Essential mineral involved in fluid balance, but high intake can raise blood pressure. |
| Choline (mg) | Important for brain health, cell membranes, and liver function. |
| Folate (mcg) | B vitamin critical for DNA synthesis and pregnancy health. |
| Folic Acid | Synthetic form of folate often added to fortified foods and supplements. |
| Niacin (mg) | Supports energy production and metabolism; also known as vitamin B3. |
| Pantothenic Acid (mg) | Vitamin B5, important for making coenzymes and metabolizing food. |
| Riboflavin (mg) | Vitamin B2, helps break down carbohydrates, proteins, and fats for energy. |
| Thiamin (mg) | Vitamin B1, essential for nerve function and energy metabolism. |
| Vitamin A (IU) | Supports vision, immune function, and skin health. |
| Vitamin A RAE (mcg) | Retinol activity equivalents, standardizing vitamin A activity across sources. |
| Carotene Alpha (mcg) | Plant pigment and vitamin A precursor with antioxidant properties. |
| Carotene Beta (mcg) | Most common vitamin A precursor found in orange and green vegetables. |
| Cryptoxanthin Beta (mcg) | Another vitamin A precursor with antioxidant benefits. |
| Lutein + Zeaxanthin (mcg) | Carotenoids that support eye health and may reduce macular degeneration risk. |
| Vitamin B12 (mcg) | Needed for red blood cell formation and nervous system health. |
| Vitamin B6 (mg) | Supports metabolism of amino acids and neurotransmitter production. |
| Vitamin C (mg) | Antioxidant important for immune function, skin health, and iron absorption. |
| Vitamin D (IU) | Helps regulate calcium absorption and supports bone health. |
| Vitamin E (mg) | Fat-soluble antioxidant that protects cells from oxidative damage. |
| Tocopherol Alpha (mg) | The most active form of vitamin E in the body. |
| Vitamin K (mcg) | Essential for blood clotting and bone health. |
| Calcium (mg) | Key mineral for bone strength, muscle function, and nerve signaling. |
| Copper (mg) | Trace mineral important for iron metabolism and immune function. |
| Iron (mg) | Needed for oxygen transport in the blood and prevention of anemia. |
| Magnesium (mg) | Involved in muscle, nerve, and heart function, and energy production. |
| Manganese (mg) | Supports bone development and antioxidant function. |
| Phosphorous (mg) | Essential for bone structure and energy storage. |
| Potassium (mg) | Helps regulate fluid balance, nerve signals, and muscle contractions. |
| Selenium (mcg) | Antioxidant that supports immune function and thyroid health. |
| Zinc (mg) | Important for immune defense, wound healing, and cell division. |
| Protein (g) | Provides essential amino acids for tissue repair and enzyme function. |
| Amino acids (Alanine to Valine) | Building blocks of proteins with roles in energy metabolism, muscle maintenance, and neurotransmission. |
| Carbohydrate (g) | Main source of energy in the diet, includes starches and sugars. |
| Fiber (g) | Indigestible carbohydrate that supports digestion and blood sugar control. |
| Sugars (g) | Simple carbohydrates including natural and added sugars. |
| Fructose / Glucose / Galactose / Lactose / Maltose / Sucrose (g) | Individual sugar types that vary in digestion, metabolism, and sweetness. |
| Fat (g) | Total fat content, including all fatty acid types. |
| Saturated Fat (g) | Type of fat associated with higher cholesterol levels when consumed in excess. |
| Monounsaturated Fatty Acids (g) | Heart-healthy fats found in olive oil, nuts, and avocados. |
| Polyunsaturated Fatty Acids (g) | Essential fats including omega-3 and omega-6, important for brain and heart health. |
| Trans Fatty Acids (mg) | Artificial fats linked to increased heart disease risk. |
| Alcohol (g) | Energy-yielding compound that can affect the liver and nervous system. |
| Ash (g) | Represents the total mineral content of the food after combustion. |
| Caffeine (mg) | Stimulant that affects alertness and central nervous system activity. |
| Theobromine (mg) | Mild stimulant found in chocolate, similar to caffeine but weaker. |
| Water (g) | Amount of water content in the food, contributing to weight and hydration. |
https://www.kaggle.com/datasets/trolukovich/nutritional-values-for-common-foods-and-products