We started with real meals
The library begins with the way people actually eat: bowls, breakfasts, snacks, shared plates, leftovers, restaurant meals, and home cooking. That keeps the system grounded in lived food rather than abstract diet rules.
Why ingredient names are not enough
A label like spinach, sardines, or lentils is only the first layer. Portion, preparation, pairing, and processing level can change how the meal should be interpreted.
What foodna tracks behind the scenes
The library maps hundreds of curated real-food ingredients, growing toward 1,000+ food signals, including bioactive compounds, fiber types, fatty acid signals, protein quality, fermentation, micronutrients, phytonutrient color, and preparation context.
Why preparation and pairing matter
Turmeric with black pepper and fat carries a different context from turmeric alone. Kefir with berries and seeds carries a different gut-health pattern from sweetened kefir by itself.
The foodna perspective
Users should not need to learn all of this. The library works quietly inside foodna so a meal photo can become practical food intelligence across five dimensions.
FAQ
Is the library just a nutrition database?
No. It includes food composition data, but foodna also reads preparation, pairing, and meal-level context.
Does foodna publish the whole library?
No. V1.0 shares a public preview while the complete library works inside the app.
General wellness note
This article is for general food and nutrition education. It is not medical advice or a personal care plan. For individual health questions, work with a qualified professional.
Related reading
Bring food intelligence to your own meals.
Apply for the private beta and start reading everyday meals across foodna's five practical signals.
Apply for private beta →