About Us

Food Composition Database of Bhutan is developed by College of Natural Resources [CNR] as part of 3 years project on establishing the Asian Food Composition Database with funding support from Asian Food and Agriculture Cooperation Initiative [AFACI]. The project aims to preserve the food culture and biodiversity in the Asian region by securing nutritional information on major agricultural products.

The specific objectives are:
   1. To develop the first Food Composition Database of Bhutan
   2. To publish the guideline for developing the Food Composition Database

Bhutanese Food Composition Database provides the most comprehensive quality nutritional data of 112 Bhutanese food items classified under 15 food groups. The first edition of the database provides nutritional values for 12 parameters i.e. Proximate-6, Minerals – 4 and Vitamin – 1. The data on food composition has been compiled from the results of analysis carried out in Nutrient laboratory, CNR, Royal University of Bhutan. The Database is managed and maintained by dedicated staffs of Centre for Sustainable Mountain Agriculture, CNR.

The Bhutanese Food Composition Database may be accessed as:
· Our online Search, which allows users to search the database of 112 food items
· Data file downloads for off-line use:
     a.Bhutanese Food Composition Table as MS Excel and PDF files
     b. Sample information database as MS Excel files

The guideline for developing the Food Composition Database can be accessed by downloading the Bhutan FCT guideline.

Our Team

	Tenzin Wangchuk Tenzin is the project PI and responsible for the overall management of Bhutanese Food Composition Database.
	Karma Wangchuk Mr. Wangchuk provides support in sampling of food, development of method for analysis of food and validation of data for entry.
	Anooja Nair Mrs. Nair provides support in sampling food and dispatch to the analytic lab for analysis.
	Sonam Moktan Mr. Moktan provides technical support in analysis of food samples in the laboratory.
	Ugyen Tenzin Mr. Tenzin provides technical support in analysis of food samples in the laboratory.