Nutrition working
Baked Cheese and Tomato Bread Pudding: where the numbers come from
Each ingredient is matched to a record in the Australian food-composition data, that record's per-100 g values are scaled to the weight the recipe uses, the results are added, and the total is divided by 2 servings. This page shows all of it, so the estimate can be checked rather than taken on trust.
Per ingredient
| Ingredient | Weight | Composition record | Energy (kJ) | Energy (kcal) | Protein (g) | Carbohydrate (g) | Fibre (g) | Fat (g) | Sodium (mg) | Calcium (mg) | Potassium (mg) |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Soft Bread | 112 g | F001463 — Bread, white, commercial | 1176 (1050/100 g) | 281.1 (251/100 g) | 10.6 (9.5/100 g) | 51.7 (46.2/100 g) | 3.6 (3.2/100 g) | 2.2 (2/100 g) | 491.7 (439/100 g) | 94.1 (84/100 g) | 145.6 (130/100 g) |
| Egg | 153 g | F003729 — Egg, chicken, whole, raw | 815.5 (533/100 g) | 194.9 (127.4/100 g) | 19.3 (12.6/100 g) | 0.5 (0.3/100 g) | 0 (0/100 g) | 13 (8.5/100 g) | 229.5 (150/100 g) | 71.9 (47/100 g) | 214.2 (140/100 g) |
| Reduced-Fat Milk | 391 g | F005614 — Milk, cow, fluid, reduced fat (~1%) | 707.7 (181/100 g) | 169.1 (43.3/100 g) | 12.9 (3.3/100 g) | 18.8 (4.8/100 g) | 0 (0/100 g) | 4.7 (1.2/100 g) | 140.8 (36/100 g) | 449.7 (115/100 g) | 610 (156/100 g) |
| Skim Milk Powder | 55 g | F005652 — Milk, powder, cow, skim | 835.5 (1519/100 g) | 199.7 (363/100 g) | 19.2 (34.9/100 g) | 30.8 (56/100 g) | 0 (0/100 g) | 0.4 (0.8/100 g) | 231 (420/100 g) | 605 (1100/100 g) | 990 (1800/100 g) |
| Cheddar | 50 g | F002414 — Cheese, cheddar, natural, plain | 843 (1686/100 g) | 201.5 (403/100 g) | 12.3 (24.6/100 g) | 0.2 (0.3/100 g) | 0 (0/100 g) | 16.7 (33.4/100 g) | 343 (686/100 g) | 380 (760/100 g) | 36.5 (73/100 g) |
| No-Added-Salt Canned Tomatoes | 150 g | F010071 — Tomato, whole, canned in tomato juice, no added salt, undrained | 118.5 (79/100 g) | 28.3 (18.9/100 g) | 1.4 (0.9/100 g) | 4.5 (3/100 g) | 1.5 (1/100 g) | 0 (0/100 g) | 15 (10/100 g) | 30 (20/100 g) | 328.5 (219/100 g) |
| Dried Thyme | 1 g | F009160 — Thyme, dried | 11.8 (1182/100 g) | 2.8 (282.5/100 g) | 0.1 (9.1/100 g) | 0.3 (26.9/100 g) | 0.4 (37/100 g) | 0.1 (7.4/100 g) | 0.6 (55/100 g) | 18.9 (1890/100 g) | 8.1 (814/100 g) |
| Unsalted Butter | 10 g | F001971 — Butter, plain, no added salt | 306.9 (3069/100 g) | 73.4 (733.5/100 g) | 0.1 (1.1/100 g) | 0.1 (0.6/100 g) | 0 (0/100 g) | 8.2 (82.2/100 g) | 1 (10/100 g) | 1.7 (17/100 g) | 2.3 (23/100 g) |
| Whole recipe | 4814.9 | 1150.8 | 75.9 | 106.8 | 5.5 | 45.4 | 1452.5 | 1651.2 | 2335.2 | ||
| Per serving (÷ 2) | 2407.4 | 575.4 | 37.9 | 53.4 | 2.7 | 22.7 | 726.2 | 825.6 | 1167.6 | ||
Oxalate
24 mg per serving (48 mg for the whole recipe, divided by 2). This comes from the Oxalosis and Hyperoxaluria Foundation list rather than the Australian composition data above, which does not carry oxalate.
| Ingredient | Weight | Basis | mg per 100 g | Contributes (mg) |
|---|---|---|---|---|
| Soft Bread | 112 g | as weighed | 24 | 27 |
| No-Added-Salt Canned Tomatoes | 150 g | as weighed | 9 | 14 |
| Reduced-Fat Milk | 391 g | as weighed | 1 | 4 |
| Dried Thyme | 1 g | as weighed | 182 | 2 |
| Cheddar | 50 g | as weighed | 2 | 1 |
| Skim Milk Powder | 55 g | as weighed | 1 | 1 |
| Unsalted Butter | 10 g | as weighed | 2 | 0 |
| Egg | 153 g | as weighed | 0 | 0 |
| Per serving (÷ 2) | 24 | |||
- Skim Milk Powder
- The OHF has no milk powder. Fluid milk is used, which understates the powder per gram because the water has been removed from it.
Oxalate in a plant moves with variety, ripeness, soil and cooking, and what you absorb depends on the calcium eaten in the same meal rather than on the figure alone. The full table and what it is worth.
Not counted
These lines contribute nothing to the figures above, because they carry no weight or no composition match. Finishing salt and pepper added to taste are deliberately excluded: the amount is the cook's, so counting it would be inventing a number.
- black pepper, to taste
Why these records
Where a generic database item cannot represent an ingredient exactly, the choice is recorded with the ingredient rather than left to inference.
- Soft Bread
- Recipe lines say soft white sandwich bread with crusts removed, weighed as bought; the commercial white bread record is used rather than the wholemeal record that serves wholegrain-bread.
- Egg
- Whole eggs counted or weighed raw without shell before cooking; ledger key carried over verbatim from the published book.
- Reduced-Fat Milk
- Ingredient name specifies reduced fat, so the ~1% fluid cow's milk record is used rather than the regular-fat record that serves the plain milk ingredient.
- Skim Milk Powder
- Weighed as dry powder before it is whisked into liquid milk to fortify it; the skim powder record matches the nonfat dry milk the recipes specify.
- Cheddar
- Ingredient name does not specify reduced fat, so the regular-fat natural cheddar record is taken per the house rule; one recipe line does say reduced-fat, and the regular-fat record is the more conservative choice on energy and saturated fat.
- No-Added-Salt Canned Tomatoes
- Ingredient name explicitly specifies no added salt, matching this record exactly; ledger key carried over verbatim from the published book.
- Dried Thyme
- Weighed or measured dry from the jar; ledger key carried over verbatim from the published book.
- Unsalted Butter
- Ingredient name specifies unsalted, so the plain no-added-salt butter record is used rather than the salted or not-further-defined records.
What this is and is not
These figures match the ones shown on the recipe page exactly, because both come from this same arithmetic.
A composition database gives representative values for a food, not an analysis of your tin, your loaf or your cut of meat. Brands differ, produce varies, and yields change with how long something cooked and how hard it was drained. Treat every figure here as an estimate of the right order rather than a measurement, and where a number matters clinically, take it to whoever is managing your care. CERNERE publishes the working so it can be argued with, not to imply a precision food does not have.
