Chicken, Eggplant & Tomato Traybake: where the numbers come from

Per ingredient

Oxalate

127 mg per serving (508 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.

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.

Eggplant

Weighed raw in chunks before roasting; 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.

Cherry Tomatoes

Weighed raw whole or halved before roasting; 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.

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.

Dried Oregano

Weighed dry from the jar in 1-3 g amounts; 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.

Chicken Thigh

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

Wholemeal Couscous

Recipe weighs 240 g wholemeal couscous, dry, before hydrating; ledger key carried over verbatim, and AUSNUT's uncooked couscous record has no wholemeal variant.

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.

Lemon Juice

Measured as squeezed juice, not whole fruit; ledger key carried over verbatim from the published book.

Flat Leaf Parsley

Weighed raw as fresh leaves for finishing; ledger key carried over verbatim from the published book.

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.

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.