Our Methodology

This page explains where EatStruct's data comes from and how we turn it into the nutrition facts and recipes you see on the site. We believe in being transparent about both our sources and our limitations.

Nutrition data source

Food nutrition facts come from the U.S. Department of Agriculture's FoodData Central, a publicly maintained database widely used by researchers, clinicians and product developers. We present values such as calories, protein, carbohydrate, fat, fiber, vitamins and minerals on a per-100 g basis unless otherwise stated.

How recipe nutrition is estimated

Per-recipe and per-serving nutrition is calculated, not measured. We map a recipe's ingredients to their closest FoodData Central entries, scale by the stated quantities, and divide by the number of servings. Because of ingredient variation, substitutions, preparation losses and rounding, these figures are best treated as reasonable estimates rather than exact values.

How recipes are collected and attributed

Recipes are aggregated from publicly available sources. Where the original source is known, we link to it from the recipe page. We do not claim authorship of recipes we did not create, and we remove or correct content on legitimate request.

Food page consolidation

Many foods exist in numerous near-identical database variants. To keep the site useful and avoid duplicate pages, we group closely related foods and point each variant's canonical reference to its group page.

Updates

Source databases are periodically refreshed, and we re-import data to reflect those updates. If you believe a figure is wrong, please let us know.

Important limitation

EatStruct provides general information for educational purposes only and is not medical or dietary advice. See our Disclaimer and Editorial Policy.

Last updated: September 2026.