Tabela Nutricional BR

Knowledge of the composition of foods consumed in Brazil is fundamental to achieving food and nutritional security. The information from a food composition table is a basic pillar for nutritional education, food quality control and the assessment of nutrient intake of individuals or populations.

This application was developed with the aim of helping people obtain more accurate information about the foods they consume and supporting small producers in creating more complete nutritional tables.

**Important: **We have no connection with public bodies or research institutes responsible for the nutritional data presented. We use this information in a practical way, with the purpose of facilitating access to the general public.

Disclaimer

We strive to use reliable sources and provide as many references as possible. However, we only reproduce the data as published, without the ability to verify the accuracy of the values. We trust the sources used, but we do not guarantee the accuracy of the information. We emphasize that the information provided is public.

Data source:

**TACO Project (Brazilian Food Composition Table) **

The project, coordinated by NEPA/UNICAMP, is an initiative to offer data on a significant number of nutrients in national and regional foods obtained through representative sampling and analyzes carried out only by laboratories with analytical competence proven by interlaboratory studies, according to international criteria.

More information about the TACO project:

https://nepa.unicamp.br/tabela-brasileira-de-composicao-de-alimentos-4a-edicao/

**IBGE (National Family Expenditure Study)**

The food composition tables were created to allow the conversion into calories and nutrients of food consumption collected in physical quantities by ENDEF (National Family Expenditure Study).

**TBCA (Brazilian Food Composition Table)**

The information in the TBCA databases was obtained both through direct analysis of foods in laboratories in the Department of Food and Experimental Nutrition of the Faculty of Pharmaceutical Sciences – USP, and by compiling information on analytical data on Brazilian foods from publications, dissertations, theses, internal data from other laboratories, analytical reports made available by food industries and other tables.

We seek to bring this nutritional information for the convenience of daily use.

Who we are...

We are a team of information technology enthusiasts.

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