DATABASE
Brazilian Food Composition Database (TBCA)
In 2013, the TBCA project was embraced by FoRC. Since then, TBCA has been expanded and improved under the coordination of professor Franco Lajolo and Eduardo Purgatto (FCF-USP). In 2016, TBCA gained a more robust website with an optimized search engine, in addition to iOS and Android applications. It also became the most comprehensive table in the country. Currently, its database informs the nutrients and energy values of 5,400 foods, 3,800 of which are recipes, with different forms of presentation (raw and cooked foods, composite dishes, processed products), including preparations for vegetarians, vegans and children, as well as those without lactose or gluten. One of TBCA's great differentials is the priority for the most consumed foods in Brazil.
More information on: http://www.tbca.net.br/
