Nutritional Analysis

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

The nutritional analysis was calculated using data from ESHA (The Food Processor SQL Edition 10.4) and, when necessary, manufacturers’ food labels.
If a recipe indicated a range of servings (4 to 6 servings), it was analyzed for 4 servings.
If there was a choice of ingredients, the first ingredient was analyzed (e.g., skim milk was analyzed when a recipe called for 1 cup skim milk or orange juice). The analysis does not include optional ingredients or those with no specified amounts.
The smaller measure of an ingredient was analyzed when a range was given (e.g., ¼ cup was analyzed when a recipe called for ¼ to ⅓ cup).
The nutrient values were not rounded off for carbohydrates, fiber and fat, but they were rounded off for calories, protein, cholesterol, sodium, potassium, iron, calcium and phosphorus.
The phosphorus content included in the analysis is helpful for people with medical problems, including kidney disease.
A serving of at least 2 grams of fiber is considered a moderate source, 4 grams is a high source, and 6 grams of fiber is considered a very high source of fiber.
Olive and canola oils were the oils of choice. In recipes calling for margarine, soft tub margarine was used, unless otherwise indicated.
When eggs were called for, the recipe was analyzed using large eggs.
Recipes that gave an option of using sugar or granular Splenda were analyzed for sugar. An analysis with Splenda was also provided when there was a significant difference in carbohydrates and/or calories.
Specific measurements of salt were included in the analysis (e.g., 1 tsp salt). When a recipe didn’t give a specific measurement (e.g., salt to taste), then salt wasn’t included in the analysis. If the sodium content of my original recipe was very high, lower-sodium products were used for the analysis unless otherwise indicated. To reduce sodium content, choose low-sodium or salt-free products (e.g., tomato sauce, tomato paste, canned tomatoes, tomato juice, barbecue sauce, canned beans, canned tuna/salmon, soy sauce, cheeses, nuts, crackers, butter).
When cheese was called for, the recipe was analyzed using low-fat or reduced-fat cheese (e.g., cheddar, mozzarella, Swiss), light cream cheese or ricotta cheese, or 1% cottage cheese, unless otherwise indicated. Many cheeses are high in salt, so check labels if this is important for your health.
When mayonnaise was called for, the recipe was analyzed using light mayonnaise, unless otherwise indicated.
When sour cream or yogurt were called for, the recipe was analyzed using light sour cream or fat-free yogurt, unless otherwise indicated.
When milk was called for, the recipe was analyzed using 1% milk unless otherwise indicated. For very young children or the elderly, you may prefer to use 2% or whole milk (3.5%).
Nutrient values were not given for recipe variations if there were no significant differences between the main recipe and the variations.
Garnishes weren’t calculated unless a specific quantity was indicated.

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