Nutrition data methodology

We prefer a directly matching, publicly inspectable record in this order:

1. Indian government food-composition data from FSSAI or NIN.
2. USDA FoodData Central records that clearly match the food or preparation.
3. Manufacturer labels and Open Food Facts records for branded products.
4. Recipe calculations only when no suitable reference record exists.

Food pages link to their primary source whenever a public source URL is available.

Source values are stored against a defined base amount, normally 100 g. Values for a common serving are calculated by multiplying each nutrient by serving grams divided by the base grams. Displayed numbers are rounded for readability; calculations use the unrounded stored values.

161 of 188 current records are matched to an external database or product record. The remaining 27 recipe-based records are labelled as estimates on the site and excluded from the XML sitemap until an authoritative match is available.

“Verified” means the stored values were matched to the cited source; it does not mean a particular restaurant or home recipe will have exactly the same nutrition.

• Oil, ghee, sugar, portion weight and cooking method can materially change nutrition.
• Restaurant and household recipes are not standardized.
• Brand formulations can change after a record is reviewed.
• FitPulse is a reference tool, not medical or dietary treatment advice.

If a value does not match its cited source, or a stronger Indian reference is available, send the food name, source link and the value that needs correction. We retain permanent URLs while updating the underlying record and review date.