How we analyze the nutritional value of our recipes
- Nutritional analyses are done with The Food Processor (ESHA Research) software or are provided by food manufacturers. Due to variations in ingredients and measurements, values are approximations.
- Because nutrient calculations are estimates, numbers are rounded according to the software program and the FDA’s established rounding rules for product labels.
- Nutrients are listed “per serving.” If there is a range of servings, the larger number is used.
- Analyses do not include optional ingredients, garnishes, fat used to grease pans, or accompaniments (unless amounts are given).
- If salt and pepper are recommended as “season to taste,” they are not included in the analysis.
- Where there is a range for the amount of an ingredient, the smaller quantity or amount is used.
- Broth and stock are assumed to be salted, unless otherwise stated.
- For homemade broth or stock, the lab-analyzed value of a similar product will be used.
- Butter is considered salted, unless otherwise specified.
- For marinades, unless a pre- and post-weight is given, 10% absorption is assumed.
- Alcohol retention is calculated using data from research conducted by the University of Idaho, Washington State University, and the USDA Agricultural Research Service Nutrient Data Laboratory.