A calorie count is only worth what its sources are worth. Here are ours, and the two rules we apply to every one of them.
Public databases, named
Every food in the search is from a database you can look up yourself. Packaged products come from Open Food Facts, which is where the shelves of Romania and Sweden are best covered; generic foods come from the national composition tables below. Each result says which one it came from.
Open Food Facts
branded products, worldwide
USDA FoodData Central
United States
Livsmedelsverket
Sweden
Matvaretabellen
Norway
Fineli
Finland
Frida
Denmark
Ciqual
France
Canadian Nutrient File
Canada
CoFID
United Kingdom
Australian Food Composition Database
Australia
Published calories come first
Tracky uses the published energy for packaged and reference foods. Fibre, alcohol and other contributors are already included in those calories. Rounded nutrient grams do not have to reproduce the printed calorie figure. Estimates are identified, and missing values remain unknown.
A drink labelled 59 kcal per 100 ml contributes 118 kcal for 200 ml. Its confirmed nutrition is saved with the diary entry, so later source corrections do not change your history.
What we do to the data
Everything is stored per 100 g or 100 ml, whatever the pack says, so portions compare.
Where a source leaves a value out, we derive it (kJ from kcal, salt from sodium) and mark it as derived.
Records that cannot be right, such as more than 100 g of macros in 100 g of food, are rejected rather than shown.
The nutrition facts as printed are kept as well, and shown on the food's page with its source and measurement basis.
Dishes that are not in any table
No public table has sarmale or mămăligă. What it has is the ingredients. Add them to a recipe by weight as they go into the pot, weigh the finished dish, and from then on a plate of it is a number like any other.