Log what you eat. See what your body actually absorbs.
Every vitamin, mineral, and nutrient — tracked meal by meal. Timiya builds a complete picture of what your body actually receives, not just what’s on your plate.
Free. Launching 2027. No spam.
Same food. Same cost. 3–5x more nutrition.
Without Timiya
Githeri + sukuma wiki + chai
Chai served during the meal
Why
Unsoaked beans lock iron and zinc behind phytates. Greens boiled without oil deliver near-zero vitamin A. The cabbage that replaced sukuma wiki cost the same but carried none of the beta-carotene.
With one change
Same githeri + sukuma wiki + chai
Chai moved to 2 hours later
What changed
- Beans soaked overnight
- Lemon squeezed on beans
- Sukuma cooked in a little oil
- Chai moved to 2 pm
Your body doesn’t absorb everything you eat. Spinach has 100mg of calcium, but oxalates lock away 95% of it. Deep-fried omena loses half its omega-3 compared to stir-fried. Finger millet ugali carries 12x the calcium of maize ugali. Timiya tracks every essential nutrient — consumed and absorbed — meal by meal, building a complete picture of your nutritional health over time.
Your complete nutritional picture
Every meal adds data. Over days and weeks, patterns emerge — and with them, the changes that actually matter.
Today
Your daily ring — what percentage of nutrient targets your body actually met today. Not what was on the plate. What was absorbed.
This week
Sparklines for every nutrient you track. See whether today’s gap is a pattern — or just today.
Over time
“Unsoaked beans in 20 of 28 dinners. Zinc absorption reduced by 45%.”
Suggested change
Soak beans overnight → est. +2.1 mg absorbed zinc/day
Accumulated data reads the pattern behind your gaps — and names the one change that fixes each one.
Four steps. Every meal.
Log your meal
Snap a photo or search for your meal. Ugali na sukuma. Githeri with chai. Chapati na beans. We know Kenyan food.
See what your body absorbs
Timiya tracks every essential nutrient - vitamins, minerals, amino acids, fatty acids - and shows you two numbers: what you consumed, and what your body actually absorbed.
Get one change that works for your whole family
One suggestion per meal. Budget-neutral. Household-compatible - your family eats the same dinner, not a separate "healthy" plate. "Swap cabbage for sukuma wiki - same price, 5x more vitamin A."
Build your complete nutritional picture
Over days and weeks, a complete picture emerges - where you are thriving, where you are consistently falling short, and which patterns are driving the gaps. The longer you track, the more precise the insights become.
Built for the food you actually eat
10x more absorbable calcium than spinach — only 20-60mg oxalates vs spinach's 750-970mg. Fried in oil: 5-7x more vitamin A than boiled. One tablespoon of oil transforms it from a poor vitamin A source to a good one
Complete protein matching beef (DIAAS 90-100%). A 30-50g serving delivers 420-1,100mg calcium from the bones you eat — more than a glass of milk. Stir-fried retains twice the omega-3 of deep-fried
Maize provides the methionine beans lack, beans provide the lysine maize lacks. Combined in a 60:40 ratio, protein quality rises from PDCAAS 0.35-0.65 to 0.75-0.85 — nearly matching meat
344mg calcium per 100g flour vs 28mg for maize — a 12x upgrade that costs the same. Fermenting wimbi for 48 hours shifts the phytate:zinc ratio from 15:1 to 5-10:1, roughly doubling zinc absorption
60-80% fewer phytates than quick-cook uji. Fermentation generates B vitamins, probiotics, and lactic acid that enhances iron absorption 2-3x. Combined soaking, germination, and fermentation reduces phytates by 85-95%
Lactic acid enhances mineral absorption 2-3x vs fresh milk. 250-300mg calcium per glass at 30-35% bioavailability. But drink it between meals — 300mg+ calcium in a meal blocks iron absorption by 30-50%
A single cup with a meal reduces non-heme iron absorption by 60-70%. Milk adds calcium, creating a double block. Move chai to 2 hours after eating and iron absorption recovers almost completely
One 125g serving meets 100%+ of daily vitamin A. Orange-fleshed varieties carry 9,000-13,000mcg beta-carotene vs 50-120mcg for white — a 100x difference. Boiling retains 70-90% of it
The fat carrier that unlocks fat-soluble vitamins. Without fat, only 3-5% of beta-carotene from greens is absorbed. With avocado alongside sukuma wiki, absorption jumps to 15-30%. Cheap in season at 10-20 KES each
Unsoaked beans have phytate:iron ratios above 10:1, blocking 80-90% of iron absorption. Soaking overnight reduces phytates 30-50%. Add lemon for another 3-4x iron boost from the vitamin C
One serving exceeds daily vitamin A and B12 needs. Heme iron absorbs at 15-35% vs 2-5% for plant iron — nearly impossible to match from beans alone. The most nutrient-dense food in the Kenyan diet
Lycopene absorption increases with cooking and oil — your stew base is doing more than adding flavour. The vitamin C in tomatoes also enhances non-heme iron absorption from beans by 3-4x when cooked together
Sukuma wiki, not “kale.” Omena, not “sardines.” Githeri, not “mixed beans.” We track 200+ Kenyan meals with local names, local prices, and local preparation methods — because your grandmother’s fermented uji, the Kamba technique of dehulling muthokoi, and the Luo tradition of cooking saga with milk are all bioavailability engineering that modern science has validated.
See what your body actually absorbs
Timiya launches in 2027. Get early access — plus five free nutrition changes you can use tonight.
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