Food Data and Licences

Nutrition information may be provided in part by Open Food Facts. Its database uses the Open Database License (ODbL) and individual database contents use the Database Contents License (DbCL). Keep attribution and applicable licence notices with reused reference data. No Open Food Facts images are copied by the current integration; product-image use would need a separate rights and attribution review.

The current transformation validates the GTIN check digit and normalizes UPC/EAN leading zeros. It retains the source product URL. A serving needs a valid gram or millilitre quantity. Numeric nonnegative per-100 values are multiplied by serving quantity / 100; a provider per-serving value is used only when the corresponding per-100 key is absent. Energy prefers kcal, otherwise kJ is divided by 4.184. Missing or invalid nutrients stay unknown.

Reported vitamin/mineral grams are converted to mg or mcg, without inventing missing nutrients or vitamin forms. Sodium is not inferred from salt. Total carbohydrate is preferred where reported; otherwise available carbohydrate is labelled as excluding fibre. Values are rounded to six decimal places and later portion changes scale the saved reference amounts. This describes food-reference transformations, not publication of anyone’s personal meal records.

Open Food Facts

ODbL 1.0

DbCL 1.0

Food search may use USDA FoodData Central reference information. A US reference entry is not a guarantee that a Canadian or European product has the same ingredients or nutrients. Record types, preparation, portions and reported nutrients vary. The source name does not mean USDA endorses SugarCount AI or verifies an AI-generated result.

USDA FoodData Central

There is no promise of complete coverage for every food, drink, brand, country, allergy or diet. Check the current package label and portion. AI-estimated, manually entered and database-reported values must remain distinguishable. Private accounts, health history, meals, shopping lists and user photos are not uploaded to Open Food Facts and are not offered under an open-data licence.