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Compilers' Toolbox™ Site Overview

 Updated 2021-03-30
  Home
Main Entities
- Food
- Food Names
- Food Description
- Component
- Energy
- Atwater System
- Nutrition Labelling
- Protein
- Amino Acids
- Non-protein nitrogen
- Carbohydrate
- Lipids - Fat
- Fatty Acids
- Organic Acids
- EBI Chemical Entities
- Value
- Value Documentation
- Significant Digits
- Method
- Analytical Methods
- Expression of values
- Reference
- Scientific Literature
- 'Grey' Literature
Estimating Values
- Beef and Veal
- USDA Regression
- Pork
- USDA Regression
- Danish Pork 2015
- Lamb
- Fish
- Lipid - Moisture
- Protein Moisture
- Dairy Products
- Milk
- Cheese
Recipe Calculation
- Analytical vs. Calculated Values
- Moisture Adjustment
- Food Weights and Measures
- Food Yield - Weight Yield (under implementation)
- Refuse - Waste (under implementation)
- Nutrient Retention (under implementation)
Data Presentation
Data Interchange
Links
- Food Composition
- Food Description

 
   


 News
New version of the Svedish Food Composition Database

2026-07-03
The Swedish Food Composition Database has been updated with new data for fats, dairy products and eggs. For more information, see the Swedish food composition database.
 
New Danish Food Composition Database

2026-06-02
The National Food Institute of Denmark (DTU) has updated the Danish Food Composition Database with a new comprehensive user interface, see the new site.
 
NEW FAO/INFOODS food composition website

2026-04-15
The new website includes updated information on INFOODS, including data centres and current coordinators. For more information, see FAO/INFOODS website.
 
The German BLS 4.0 is now fully available free of charge

2026-03-23
The new release covers 7,140 foods and expands nutrient information to 138 components. For more information, see BLS 4.0.