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.
