Food Composition Databases are extensive collections comprising hundreds to thousands of measurements that detail the nutritional content of foods. These measurements are standardized in grams (g), milligrams (mg), and micrograms (µg), per 100 grams of food, establishing an international benchmark for nutritional comparison. These databases result from collaborative efforts among governments, universities, research institutions, and the scientific community. They involve the meticulous processes of measuring, gathering, correlating, and analyzing data to accurately reflect the nutrient concentration in different foods. The data derived from these databases is fundamental to understanding the nutrient composition of food. However, the process of compiling this data is both extensive and complex, involving considerable resources and expertise.