Match the food first
Pick the record that matches the food’s preparation: dry oats, cooked rice, drained beans, or raw fruit. Cooking and draining change the amount of water, so 100 grams of two preparations may describe different amounts of food.
Choose a known basis
If a label gives nutrition for one serving, record that serving and its stated weight when available. If the source gives values per 100 grams, scale from the grams you weighed. Do not convert an unspecified scoop or handful to grams by guessing.
Separate the additions
Record milk added to oats, oil added to vegetables, or dressing added to a salad as separate ingredients. If the database record already includes an ingredient, avoid counting it twice.
Keep unknown values unknown
A blank fiber or calorie value is not zero. Use the label or a matching verified record to fill it in; otherwise leave it blank. Portion tools scale the values that exist and preserve missing values.
Reviewed against Nourish’s recording behavior on September 10, 2026. This guide explains recordkeeping, not treatment.
Food-data basis: USDA FoodData Central documentation. See each food record for its exact source and preparation.