Ginger and Sesame Beef Stir-Fry with Cabbage and Rice: where the numbers come from

Per ingredient

Oxalate

125 mg per serving (500 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.

Sesame Oil

The OHF groups all seed oils. Sesame seed is high in oxalate and the oil is not, because oxalate does not partition into fat.

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.

Jasmine Rice

Weighed dry (180 g) before absorbing measured cooking water in the same recipe, so the uncooked white rice record applies; AUSNUT has no jasmine-specific entry.

Beef Stir-Fry Strips

Weighed raw as trimmed lean strips before searing, so the raw record applies; the fried record already carries cooking losses and would overstate protein per gram bought.

Cabbage

Weighed raw and shredded before cooking; the plain not-further-defined raw cabbage record is preferred over the red or white variety records because no recipe specifies a variety.

Capsicum

Weighed raw, whether diced or roasted; red capsicum record used. Consolidated from a duplicate capsicum record that mapped to the same AUSNUT food.

Carrot

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

Fresh Ginger

Weighed raw and peeled before slicing or grating; the dried ground ginger record is a separate site ingredient and would be far too concentrated here.

Garlic

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

Reduced-Salt Soy Sauce

Ingredient name specifies reduced salt, so the reduced-salt commercial soy sauce record is used, distinct from the light-soy-sauce ingredient.

Neutral cooking oil

Ingredient names an unspecified neutral cooking oil, so the not-further-defined oil record is the honest match; it is also the more conservative choice on saturated fat than naming canola or sunflower.

Sesame Oil

Measured from the bottle in 5 g finishing amounts; the plain sesame oil record is the only entry and no toasted variant exists.

Tahini

Spooned from the jar as an optional enrichment; the single tahini record matches the record used for this ingredient.

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.

Lime juice

Measured as squeezed juice rather than whole fruit, mirroring the lemon-juice treatment.

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.