Nutrition working
Bircher Muesli with Apple, Almond and Yoghurt: 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) |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Rolled Oats | 100 g | F006143 — Oats, rolled, uncooked | 1564 (1564/100 g) | 373.8 (373.8/100 g) | 12.2 (12.2/100 g) | 54.5 (54.5/100 g) | 9.5 (9.5/100 g) | 9.5 (9.5/100 g) | 2 (2/100 g) | 40 (40/100 g) | 310 (310/100 g) |
| Milk | 247 g | F005634 — Milk, cow, fluid, regular fat (~3.5%) | 666.9 (270/100 g) | 159.4 (64.5/100 g) | 8.2 (3.3/100 g) | 13.3 (5.4/100 g) | 0 (0/100 g) | 8.4 (3.4/100 g) | 86.5 (35/100 g) | 261.8 (106/100 g) | 350.7 (142/100 g) |
| Low-Fat Yoghurt | 200 g | F009688 — Yoghurt, natural, low fat (<0.5%) | 460 (230/100 g) | 109.9 (55/100 g) | 11.8 (5.9/100 g) | 11.8 (5.9/100 g) | 0 (0/100 g) | 0.6 (0.3/100 g) | 168 (84/100 g) | 468 (234/100 g) | 592 (296/100 g) |
| Apple | 200 g | F000106 — Apple, raw, not further defined | 454 (227/100 g) | 108.5 (54.3/100 g) | 0.6 (0.3/100 g) | 23.8 (11.9/100 g) | 4.8 (2.4/100 g) | 0 (0/100 g) | 2 (1/100 g) | 8 (4/100 g) | 220 (110/100 g) |
| Almonds | 45 g | F006081 — Nut, almond, raw/natural, unsalted | 1073.7 (2386/100 g) | 256.6 (570.3/100 g) | 8.9 (19.7/100 g) | 2.4 (5.4/100 g) | 5 (11/100 g) | 22.7 (50.5/100 g) | 0 (0/100 g) | 120.2 (267/100 g) | 355.1 (789/100 g) |
| Honey | 20 g | F004380 — Honey | 232.4 (1162/100 g) | 55.5 (277.7/100 g) | 0.1 (0.3/100 g) | 14.5 (72.3/100 g) | 0 (0/100 g) | 0 (0/100 g) | 1.6 (8/100 g) | 1.6 (8/100 g) | 13.2 (66/100 g) |
| Lemon Juice | 10 g | F004726 — Juice, lemon | 11.1 (111/100 g) | 2.7 (26.5/100 g) | 0.1 (0.6/100 g) | 0.2 (1.8/100 g) | 0.2 (2/100 g) | 0 (0.1/100 g) | 0.3 (3/100 g) | 2 (20/100 g) | 14 (140/100 g) |
| Ground Cinnamon | 1 g | F002963 — Cinnamon, dried, ground | 10 (1004/100 g) | 2.4 (240/100 g) | 0 (4/100 g) | 0.3 (27.5/100 g) | 0.5 (53.1/100 g) | 0 (1.2/100 g) | 0.1 (10/100 g) | 10 (1002/100 g) | 4.3 (431/100 g) |
| Whole recipe | 4472.1 | 1068.9 | 41.8 | 120.8 | 20 | 41.2 | 260.5 | 911.6 | 1859.3 | ||
| Per serving (÷ 2) | 2236.1 | 534.4 | 20.9 | 60.4 | 10 | 20.6 | 130.2 | 455.8 | 929.7 | ||
Oxalate
111 mg per serving (222 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) |
|---|---|---|---|---|
| Almonds | 45 g | as weighed | 369 | 166 |
| Rolled Oats | 100 g | as weighed | 32 | 32 |
| Ground Cinnamon | 1 g | as weighed | 1072 | 11 |
| Low-Fat Yoghurt | 200 g | as weighed | 3 | 6 |
| Apple | 200 g | as weighed | 2 | 4 |
| Milk | 247 g | as weighed | 1 | 2 |
| Honey | 20 g | as weighed | 3 | 1 |
| Lemon Juice | 10 g | as weighed | 1 | 0 |
| Per serving (÷ 2) | 111 | |||
- Rolled Oats
- The OHF has no rolled-oat row. Oat flour is the same grain milled finer and is weighed dry as rolled oats are, so the basis matches even though the grind does not.
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.
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.
- Rolled Oats
- Recipes weigh dry rolled oats before soaking or cooking; the AUSNUT record is uncooked, and the ledger key is carried over verbatim from the published book.
- 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.
- Low-Fat Yoghurt
- Recipe lines say plain low-fat yogurt, and AUSNUT has an explicit low fat (under 0.5%) tier, so it is preferred over the reduced fat (~2%) record which describes a different labelled product.
- Apple
- Recipes weigh raw apple, peeled or unpeeled depending on the dish; the not-further-defined raw record covers both and matches the ledger key used for the published psoriasis book.
- Almonds
- Weighed raw, unsalted and unroasted as the recipes use them, whether whole, halved or roughly chopped; roasting in a dry pan changes flavour but not the weighed composition basis.
- Honey
- Weighed or measured straight from the jar; ledger key carried over verbatim, and the plain honey record is preferred over the raw honey entry.
- Lemon Juice
- Measured as squeezed juice, not whole fruit; ledger key carried over verbatim from the published book.
- Ground Cinnamon
- Measured dry from the jar in 0.5-3 g amounts; ledger key carried over verbatim from the published book.
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.
