Nutritional Information

Appears in

Published 2014

About

Cooks and chefs are increasingly aware of the importance of preparing healthful foods. To support this, nutritional analyses are included for each main recipe. These analyses were done using the software program Genesis R&D 8.4.0, which calculates nutrients based on ingredients. It is important to realize that the actual nutrients in a prepared dish will vary depending on many factors. The following should be taken into account when reading the nutritional analyses:

Where a portion size is indicated, the analysis is per portion.
Where there is no portion size, as for stock and sauce recipes and most recipes in the baking chapters, the analysis is usually per ounce (28.35 g) or per fluid ounce (29.57 mL); for most hors d’oeuvre recipes, analysis is per piece.
Not included in the analyses are ingredients listed: “to taste” or “as needed”; ingredients in sachets and bouquets-garnis; optional ingredients; garnishes such as parsley sprigs.
Stocks are adjusted for removal of bones, mirepoix, and other strained out ingredients.
Mirepoix ingredients are not included, except for a small amount of sodium.
If a quantity range is given for an ingredient, the smaller number was used.
Adjustments are made for recipes in which food is degreased or fat is skimmed off. The amount of fat remaining will vary depending on how thoroughly the item is degreased.
Fat was calculated for pan-fried and deep-fried foods based on a percentage of the total weight. The amount of fat actually absorbed will vary depending on the temperature of the fat, the cooking time, and the surface area of the food.
For marinated foods, 10 percent of the marinade is included in the analysis, unless the marinade is used to make a sauce, in which case all the marinade is included.
The amount of fat used for sautéing was estimated for the analysis.
The numbers for each nutrient are rounded according to FDA rounding rules for food labeling.
The “(% cal.)” information following the fat content in each analysis refers to percentage of calories from fat, and is required to determine whether a recipe can be labeled as low in fat. It can’t be used to determine percentage of fat in the total diet.