The Foodle Score is the single number that tells you how nutritionally complete a food is. It looks at the full picture — what a food gives you, what it lacks, and how it fits into a healthy diet. The higher the score, the more a food contributes to balanced, nutrient-rich eating.
Salmon scores high because it delivers quality protein, healthy fats, broad micronutrients, and documented health benefits. White sugar scores very low because it provides calories with almost no nutritional value.
Contributes to the Foodle Score
This score evaluates a food's macronutrient profile: protein quality, fiber content, the ratio of unsaturated to saturated fats, and sugar levels. A high score means the food delivers meaningful protein or fiber, has a favorable fat profile, and isn't loaded with sugar.
Lentils score well — high in protein and fiber with a clean fat profile. Butter scores lower because it's almost entirely saturated fat with minimal protein or fiber.
Contributes to the Foodle Score
The Micronutrients Score rewards foods rich in vitamins, minerals, phytonutrients and amino acids. At the same time, it takes into account nutrients that in excess can compromise health — such as sodium, saturated fat, sugars, and preservatives. A food high in beneficial micronutrients but also high in problematic ones will see both sides reflected in its score.
Kale scores high because it provides meaningful amounts of vitamins A, C, K, several minerals, carotenoids, and polyphenols. White rice scores lower because it offers few micronutrients per serving.
These dimensions shape the final result, along with modifiers for cooking method, food category, and calorie density.
Contributes to the Foodle Score
This reflects how much scientific evidence links a food to real health benefits — things like heart health, brain function, anti-inflammatory effects, and longevity. Benefits require reaching the Minimum Estimated Dose (MED) for each nutrient. Foods backed by strong, well-documented research contribute more.
Salmon is linked to heart health, brain function, and anti-inflammatory benefits backed by strong research. Iceberg lettuce contributes less because fewer of its nutrients have documented health links.
Contributes to the Foodle Score
This looks at whether a food tends to reduce or promote inflammation in the body. Foods rich in omega-3s, polyphenols, and antioxidants are rewarded. Foods with pro-inflammatory profiles — like those high in trans fats or with a poor omega-6 to omega-3 balance — are penalized.
Olive oil is rich in oleic acid and polyphenols that reduce inflammation. Processed foods with trans fats have a pro-inflammatory profile.
Contributes to the Foodle Score
Not all food categories are equal when it comes to long-term health. Whole, minimally processed foods — like leafy greens, berries, fish, and legumes — receive a bonus that reflects the scientific consensus on their health value. Ultra-processed categories receive a penalty.
Leafy greens get a bonus for being a nutrient-dense whole food category. Sweeteners receive a penalty.
Contributes to the Foodle Score
The Penalty Score captures the most critical dietary risks — trans fats, alcohol, and specific watch out indicators that signal a food should be consumed with particular care.
Very high sodium, saturated fat, or sugar content can lower the final result, reflecting the health risks of excess consumption.
Contributes to the Foodle Score
A bonus awarded to foods that contain a diverse range of active phytonutrients — plant compounds like polyphenols, carotenoids, glucosinolates, and terpenes that support health beyond standard nutrient requirements. The bonus rewards diversity: each distinct phytonutrient present above a meaningful threshold contributes, with diminishing returns as diversity increases.
Berries, cruciferous vegetables, and legumes benefit most. Herbs and spices are excluded as their phytonutrients are already reflected in the Micronutrients Score.
The same score, applied to the full dish. It evaluates complete meals rather than individual foods — weighing macronutrient balance, micronutrient coverage, and nutrient synergies between ingredients. Combinations that enhance absorption are rewarded.
A salmon bowl with spinach, brown rice, and lemon scores high because it combines quality protein, fiber, broad micronutrients, and active synergies. A plate of white pasta with butter scores lower due to limited micronutrients and few synergies.
Scores are computed automatically based on nutritional data from scientific databases. They are designed to help compare foods at a glance — not to replace professional dietary advice. A low score doesn't mean a food is "bad"; it means it may be less balanced in that specific dimension.