Nutritional Information

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.