Nutrition working
Chicken and Rice Soup with Carrot: 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 4 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) |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Chicken Thigh | 550 g | F002806 — Chicken, thigh, lean, raw | 2398 (436/100 g) | 573.1 (104.2/100 g) | 105.1 (19.1/100 g) | 0 (0/100 g) | 0 (0/100 g) | 16.5 (3/100 g) | 352 (64/100 g) | 33 (6/100 g) | 1760 (320/100 g) |
| White Rice | 160 g | F007682 — Rice, white, uncooked | 2275.2 (1422/100 g) | 543.8 (339.9/100 g) | 11.2 (7/100 g) | 118.4 (74/100 g) | 1.3 (0.8/100 g) | 1.4 (0.9/100 g) | 1.6 (1/100 g) | 6.4 (4/100 g) | 92.8 (58/100 g) |
| Onion | 150 g | F006225 — Onion, mature, brown skinned, peeled, raw | 204 (136/100 g) | 48.8 (32.5/100 g) | 2 (1.3/100 g) | 8.7 (5.8/100 g) | 3.5 (2.3/100 g) | 0 (0/100 g) | 12 (8/100 g) | 34.5 (23/100 g) | 270 (180/100 g) |
| Carrot | 250 g | F002276 — Carrot, raw | 362.5 (145/100 g) | 86.6 (34.7/100 g) | 1.5 (0.6/100 g) | 16.5 (6.6/100 g) | 8 (3.2/100 g) | 0 (0/100 g) | 127.5 (51/100 g) | 65 (26/100 g) | 665 (266/100 g) |
| Celery | 100 g | F002390 — Celery, raw | 74 (74/100 g) | 17.7 (17.7/100 g) | 0.6 (0.6/100 g) | 1.8 (1.8/100 g) | 1.6 (1.6/100 g) | 0.1 (0.1/100 g) | 90 (90/100 g) | 44 (44/100 g) | 291 (291/100 g) |
| Low Sodium Stock | 1400 g | F008937 — Stock, liquid, all flavours, reduced salt, prepared | 252 (18/100 g) | 60.2 (4.3/100 g) | 2.8 (0.2/100 g) | 5.6 (0.4/100 g) | 0 (0/100 g) | 2.8 (0.2/100 g) | 3374 (241/100 g) | 42 (3/100 g) | 854 (61/100 g) |
| Olive Oil | 27 g | F006177 — Oil, olive | 997.7 (3695/100 g) | 238.4 (883.1/100 g) | 0 (0/100 g) | 0 (0/100 g) | 0 (0/100 g) | 27 (99.9/100 g) | 0 (0/100 g) | 0 (0/100 g) | 0 (0/100 g) |
| Flat Leaf Parsley | 12 g | F006321 — Parsley, fresh, raw | 18 (150/100 g) | 4.3 (35.9/100 g) | 0.5 (3.9/100 g) | 0.1 (1.1/100 g) | 0.6 (5/100 g) | 0.1 (0.7/100 g) | 18 (150/100 g) | 14.4 (120/100 g) | 79.2 (660/100 g) |
| Salt | 0.5 g | F007878 — Salt, table, iodised | 0 (0/100 g) | 0 (0/100 g) | 0 (0/100 g) | 0 (0/100 g) | 0 (0/100 g) | 0 (0/100 g) | 190.8 (38168/100 g) | 0.2 (34/100 g) | 0.5 (98/100 g) |
| Whole recipe | 6581.4 | 1573 | 123.6 | 151.1 | 14.9 | 47.9 | 4165.9 | 239.5 | 4012.5 | ||
| Per serving (÷ 4) | 1645.3 | 393.2 | 30.9 | 37.8 | 3.7 | 12 | 1041.5 | 59.9 | 1003.1 | ||
Oxalate
33 mg per serving (130 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.
| Ingredient | Weight | Basis | mg per 100 g | Contributes (mg) |
|---|---|---|---|---|
| Carrot | 250 g | as weighed | 24 | 60 |
| Celery | 100 g | as weighed | 25 | 25 |
| Chicken Thigh | 550 g | as weighed | 3 | 17 |
| Flat Leaf Parsley | 12 g | as weighed | 110 | 13 |
| Onion | 150 g | as weighed | 5 | 8 |
| White Rice | 160 g | weighed dry, ×2.158 to cooked | 2 | 7 |
| Olive Oil | 27 g | as weighed | 5 | 1 |
| Low Sodium Stock | 1400 g | carries none | 0 | 0 |
| Salt | 0.5 g | as weighed | 0 | 0 |
| Per serving (÷ 4) | 33 | |||
- 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.
- Chicken Thigh
- Weighed raw as boneless skinless thighs before cooking; ledger key carried over verbatim from the published book.
- 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.
- 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.
- Celery
- Weighed raw and diced before it is softened in the pan; the raw record matches the ledger canonical for celery.
- Low Sodium Stock
- Measured as ready-to-use reduced-salt chicken or vegetable liquid stock; ledger canonical key for stock, and the all-flavours record covers both.
- 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.
- Flat Leaf Parsley
- Weighed raw as fresh leaves for finishing; ledger key carried over verbatim from the published book.
- 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.
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.
