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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 the 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 is recommended as “season to taste” they are not included in the analysis.
- Where there is a range of amount of an ingredient, the smaller portion or amount is used.
- Broth an stock are assumed to be salted unless recipe specifies lower sodium.
- Butter is considered salted unless specified.
- Homemade Broth or Stock: A lab analyzed value of the most similar product will be used.
- Marinades: Unless a pre- and post-weight is given, 10% absorption is assumed.
- Broth and stock are assumed to be salted unless recipe specifies lower sodium.
- Alcohol: 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.