Sources & Data Methodology

At KatoriCalorie, we build our platform on transparency, accuracy, and scientific trust (EEAT). Our nutritional values are not guessed; they are systematically compiled from primary research databases and calculated using standard metabolic formulas.

1. Primary Nutritional Databases

To map out the carbohydrate, fat, protein, and caloric density of Pan-Indian and regional Northeast staples, we reference the following authorized sources:

  • ICMR-National Institute of Nutrition (NIN) Hyderabad: We utilize the Indian Food Composition Tables (IFCT) published by ICMR-NIN. This helps us ensure that Indian staples (like Rotis, lentils, regional rice varieties, and local greens) match national agricultural nutrient baselines.
  • Food Safety and Standards Authority of India (FSSAI): Used to cross-reference food safety thresholds, standardized recipe variables, and general fortified food parameters.
  • United States Department of Agriculture (USDA) Food Data Central: Used primarily to cross-check global raw ingredients, lean meat cuts, and standard beverage variables.

2. Metabolic Formula (BMR & TDEE)

To calculate your resting daily energy budget, our calculator relies on the **Mifflin-St Jeor Equation**, which has been clinically validated as the most accurate statistical BMR predictor:

  • For Men: BMR = (10 × weight in kg) + (6.25 × height in cm) - (5 × age in years) + 5
  • For Women: BMR = (10 × weight in kg) + (6.25 × height in cm) - (5 × age in years) - 161

Once BMR is calculated, we multiply it by the physical activity factor selected by the user to determine the Total Daily Energy Expenditure (TDEE):

  • Sedentary (desk work, minimal activity): BMR × 1.2
  • Lightly Active (active household, soft walks): BMR × 1.375
  • Moderately Active (exercise 3-5 days/week): BMR × 1.55
  • Very Active (hard daily training / field labor): BMR × 1.725

3. Recipe Calculation Methodology

Traditional regional dishes (like Assamese Masor Tenga or Naga Pork with Bamboo Shoot) are analyzed by breaking down their standard cooking components (raw river fish, local vegetables, mustard oil, fermented bamboo shoots) to reconstruct their aggregate macro-nutrients. We calculate serving size metrics based on typical home-cooked portion standards (e.g. 1 bowl/serving equals 150-200ml).