Chicken & Mushroom Stroganoff with Soft Rice: where the numbers come from

Per ingredient

Oxalate

20 mg per serving (81 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.

Smoked Paprika

The OHF lists paprika without distinguishing smoked, so the plain figure is used.

Mushrooms

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

Low Sodium 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 a third of the recipes on the site over a contribution too small to change a band.

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.

Mushrooms

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

Onion

Weighed raw and peeled before it is softened in the pan; 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.

Chicken Thigh

Weighed raw as boneless skinless thighs before cooking; ledger key carried over verbatim from the published book.

Smoked Paprika

AUSNUT has no smoked paprika record, so the ground dried paprika record is used; ledger key carried over verbatim from the published book.

Low Sodium Stock

Measured as ready-to-use reduced-salt chicken or vegetable liquid stock; record used for this ingredient for stock, and the all-flavours record covers both.

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.

Cornflour Cornstarch

Weighed as dry powder for slurries; the pure maize starch record is preferred over the maize-and-wheat blend because the ingredient name says cornflour or cornstarch.

Greek Yoghurt

The ingredient is named greek-yoghurt and recipe lines say Greek or greek-style, so the Greek record is the literal match. The psoriasis book ledger used F009694 (natural, regular fat ~4%) instead, which is 73 vs 131 kcal per 100 g; that choice is recorded there and is a book-side question, not a reason to mis-map the site.

White Rice

Nutrition is computed on the dry basis. Cooked rice has no reproducible composition: its nutrient density depends entirely on how much water was absorbed, which varies by method and cook. The nutrients come from the dry grain and cooking only adds water, so recipes weigh this ingredient dry and state the cooked amount in the method.

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.

Flat Leaf Parsley

Weighed raw as fresh leaves for finishing; 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.