Five principles govern every recipe. No guesswork, no marketing.
Every dish on EEINA has a calculated GI based on the International Tables of Glycemic Index (University of Sydney). We also calculate the Glycemic Load (GL) for the entire recipe based on the net carbohydrates per serving, giving you a more accurate picture of the meal's impact on blood sugar — not just the type of carbohydrates, but also the quantity.
Kabsa, Mandi, Mufattah, Jareesh — all are entered with their actual ingredients. The AI normalizes measurement units (cup, tablespoon, piece) to grams and multiplies the weight by the nutritional value per 100 grams of raw material. Values are sourced from: USDA (U.S. Department of Agriculture) · EFSA (European Food Safety Authority) · Fineli (Finland) · Danish Food Composition Databank.
We comply with the list of 11 allergens from the Saudi Food and Drug Authority (SFDA). If a recipe contains wheat, eggs, milk, peanuts, soy, sesame, fish, crustaceans, tree nuts, mustard, or celery — we declare it clearly.
If you log a blood sugar reading, a new weight, or a new HbA1c, your plan automatically adjusts GI targets and macro groups. The adjustment happens silently, week after week. You are in control; the algorithm is at your service.
Every update to the EEINA recipe database passes through the review of Dr. Muna Al-Harbi, an SFDA-licensed clinical dietitian. No update is published without her sign-off.
Technical note: All calculations are based on pre-cooking (raw) ingredients. Nutrient loss resulting from cooking techniques (such as frying or prolonged boiling) is not automatically deducted, due to the difficulty of accurately predicting each home cook's specific method.
Start your plan for free. Every recipe is calculated using the same methodology.