In 1928, Professor Wu Xian, a biochemist, initiated systematic analysis and organization of research materials on food nutritional value, publishing Nutrition Value of Chinese Food—the first scientifically significant "food composition table" in Chinese history. As foundational information describing nutritional characteristics of foods, nutrient composition data constitutes essential public health data for any nation. It serves as a critical indicator of national nutritional science advancement and represents a fundamental strategic resource, playing vital roles in guiding agricultural production, directing food processing, and balancing international trade.

  CnOpenData presents the Chinese Food Nutrient Composition Database, containing comprehensive nutritional profiles for over 1,700 food items. The dataset is divided into Nutrient Content Information Tables and Nutrient Score Information Tables, covering essential nutrients, lipids, minerals, vitamins, and amino acids. This resource establishes the foundation for conducting national nutritional status surveys and provides crucial data support for related research.

Temporal Coverage

As of July 1, 2024

Field Display

Data Specifications

All values represent nutrient composition content and scores per 100g edible portion. Units are detailed in field descriptions.

Sample Data

Nutrient Content Information Table

Nutrient Score Information Table

Update Frequency

Annual updates