Beef & Mushroom Ragù over Soft Polenta: where the numbers come from

Per ingredient

Oxalate

49 mg per serving (197 mg for the whole recipe, divided by 4). This comes from the Oxalosis and Hyperoxaluria Foundation list rather than the Australian composition data above, which does not carry oxalate.

Mushrooms

The OHF gives no raw mushroom row; the cooked figure is used.

Low Sodium Beef Stock

Prepared liquid stock is water with roughly one to two per cent solids. The OHF lists no stock, and treating it as an unknown would put an unresolved line in many recipes over a contribution too small to change a band.

Water

Tap water carries no oxalate: oxalate is a plant metabolite and drinking water is not a plant.

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.

• Ground 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.

Olive Oil

Measured from the bottle, plain or extra-virgin; AUSNUT has a single olive oil record and the ledger key is carried over verbatim.

Onion

Weighed raw and peeled before it is softened in the pan; ledger key carried over verbatim from the published book.

Carrot

Weighed raw, peeled and sliced or grated, before any cooking; ledger key carried over verbatim from the published book.

Mushrooms

Weighed raw before being cooked down; ledger key carried over verbatim from the published book.

Garlic

Weighed or counted as raw peeled cloves before cooking; ledger key carried over verbatim from the published book.

Lean Beef Mince

Weighed raw before browning; the ~5-10% fat raw mince record matches the record used for beef mince and suits the lean description without going to the under-5-percent record.

Tomato Paste

Recipe lines say tomato paste without qualification, unlike the site's explicit no-added-salt-canned-tomatoes ingredient, so ordinary added-salt paste is the honest reading and the more conservative sodium choice at 630 mg versus 36 mg per 100 g.

Dried Oregano

Weighed dry from the jar in 1-3 g amounts; ledger key carried over verbatim from the published book.

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.

Red Lentils

Recipe weighs 220 g red lentils, rinsed, before simmering, so the hulled dry record applies; the canned lentil record used in the ledger is a different product and would badly understate the dry weight's density.

Low Sodium Beef Stock

Weighed as ready-to-use liquid stock; AUSNUT's reduced-salt liquid stock record covers all flavours, so the same key serves beef and chicken stock.

Salt

Weighed or added to taste from the packet; iodised table salt matches the fine salt the recipes specify, and the ledger key is carried over verbatim.

Milk

Measured as fluid cow's milk with fat level unspecified, so regular fat is taken per the house rule; ledger key carried over verbatim from the published book.

Water

Contributes no energy or nutrients but mapped honestly rather than skipped; tap water is what the recipes use, and the ledger left this unkeyed.

Fine Quick Cooking Polenta

Weighed dry before it is rained into simmering liquid; the uncooked cornmeal record applies because the cooked record already includes absorbed water.

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.

Parmesan

Weighed as a hard cheese and grated at the point of use; the fresh parmesan record matches the record used for this ingredient and is preferred over the dried finely grated record, which is far more concentrated.

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.