中国食物营养成分数据

1928年，生物化学家吴宪教授开始有目的、有计划地分析和整理有关食物营养价值的研究资料，并首次发表《Nutrition Value of Chinese Food》，这是我国历史上第一份有意义的“食物成分表”。食物营养成分数据作为描述食物营养特征的基础信息，是一个国家必需的公共卫生数据，也是衡量一个国家营养科学水平的重要标志之一，是国家基础战略资源，在引导农业生产、指导食品加工、平衡国际贸易等方面都发挥着重要作用。  CnOpenData推出了中国食物营养成分数据，包含了超1700多种食物的全面而详细的食物营养成分数据，分为营养成分含量信息表及成分得分信息表，涵盖基本营养、脂类、矿物质、维生素及氨基酸等多个方面的营养成分信息，为开展我国人群营养状况调查奠定了基础，也为相关研究提供了数据支撑。

In 1928, Professor Wu Xian, a biochemist, began to systematically and purposefully analyze and organize research data related to food nutritional value, and first published *Nutrition Value of Chinese Food*, which was the first meaningful "food composition table" in the history of China.

Food nutritional composition data, as fundamental information describing the nutritional characteristics of foods, is essential public health data for a country, serves as one of the important indicators for measuring a country’s level of nutritional science, and is a national foundational strategic resource. It plays a critical role in guiding agricultural production, directing food processing, balancing international trade, and other relevant fields.

CnOpenData has launched the Chinese Food Nutritional Composition Dataset, which contains comprehensive and detailed nutritional composition data for over 1700 types of foods. It is divided into two tables: the nutrient content information table and the component score information table, covering multiple nutritional components such as basic nutrition, lipids, minerals, vitamins and amino acids. This dataset lays a foundation for conducting nutritional status surveys of the Chinese population and provides data support for relevant research.

搜集汇总

背景与挑战

背景概述

该数据集收录了超过1700种中国食物的详细营养成分信息，分为营养成分含量和得分两个核心表格，涵盖能量、蛋白质、脂肪、碳水化合物、维生素、矿物质及氨基酸等全方位营养指标。数据截至2024年7月1日，年度更新，为营养研究、公共卫生分析和食品科学提供了系统性的基础数据支撑。