Nutrition working
Ricotta Soft-Scrambled Eggs with Spinach: 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) |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Baby Spinach | 120 g | F008749 — Spinach, baby, fresh, raw | 81.6 (68/100 g) | 19.5 (16.3/100 g) | 3.4 (2.8/100 g) | 0 (0/100 g) | 3 (2.5/100 g) | 0 (0/100 g) | 103.2 (86/100 g) | 109.2 (91/100 g) | 732 (610/100 g) |
| Soft Bread | 180 g | F001463 — Bread, white, commercial | 1890 (1050/100 g) | 451.7 (251/100 g) | 17.1 (9.5/100 g) | 83.2 (46.2/100 g) | 5.8 (3.2/100 g) | 3.6 (2/100 g) | 790.2 (439/100 g) | 151.2 (84/100 g) | 234 (130/100 g) |
| Milk | 155 g | F005634 — Milk, cow, fluid, regular fat (~3.5%) | 418.5 (270/100 g) | 100 (64.5/100 g) | 5.1 (3.3/100 g) | 8.4 (5.4/100 g) | 0 (0/100 g) | 5.3 (3.4/100 g) | 54.3 (35/100 g) | 164.3 (106/100 g) | 220.1 (142/100 g) |
| Egg | 400 g | F003729 — Egg, chicken, whole, raw | 2132 (533/100 g) | 509.6 (127.4/100 g) | 50.4 (12.6/100 g) | 1.2 (0.3/100 g) | 0 (0/100 g) | 34 (8.5/100 g) | 600 (150/100 g) | 188 (47/100 g) | 560 (140/100 g) |
| Unsalted Butter | 20 g | F001971 — Butter, plain, no added salt | 613.8 (3069/100 g) | 146.7 (733.5/100 g) | 0.2 (1.1/100 g) | 0.1 (0.6/100 g) | 0 (0/100 g) | 16.4 (82.2/100 g) | 2 (10/100 g) | 3.4 (17/100 g) | 4.6 (23/100 g) |
| Ricotta | 250 g | F002488 — Cheese, ricotta | 1590 (636/100 g) | 380 (152/100 g) | 26 (10.4/100 g) | 6.8 (2.7/100 g) | 0 (0/100 g) | 27.5 (11/100 g) | 425 (170/100 g) | 425 (170/100 g) | 227.5 (91/100 g) |
| Chives | 10 g | F002907 — Chives, fresh, raw | 12 (120/100 g) | 2.9 (28.7/100 g) | 0.2 (1.5/100 g) | 0.3 (2.6/100 g) | 0.5 (4.7/100 g) | 0 (0.3/100 g) | 0.7 (7/100 g) | 9 (90/100 g) | 21 (210/100 g) |
| Whole recipe | 6737.9 | 1610.4 | 102.3 | 99.9 | 9.2 | 86.8 | 1975.4 | 1050.1 | 1999.2 | ||
| Per serving (÷ 4) | 1684.5 | 402.6 | 25.6 | 25 | 2.3 | 21.7 | 493.8 | 262.5 | 499.8 | ||
Oxalate
183 mg per serving (731 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) |
|---|---|---|---|---|
| Baby Spinach | 120 g | as weighed | 567 | 680 |
| Soft Bread | 180 g | as weighed | 24 | 43 |
| Ricotta | 250 g | as weighed | 2 | 5 |
| Milk | 155 g | as weighed | 1 | 2 |
| Chives | 10 g | as weighed | 5 | 1 |
| Unsalted Butter | 20 g | as weighed | 2 | 0 |
| Egg | 400 g | as weighed | 0 | 0 |
| Per serving (÷ 4) | 183 | |||
- Baby Spinach
- The OHF publishes only cooked spinach. Recipes here use it raw as well, and raw spinach is the higher of the two per 100 g because boiling leaches oxalate away, so a raw-spinach dish is understated by this figure rather than overstated.
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.
- Baby Spinach
- Weighed raw and wilted in the pan or eaten raw in salads; ledger key carried over verbatim from the published book.
- Soft Bread
- Recipe lines say soft white sandwich bread with crusts removed, weighed as bought; the commercial white bread record is used rather than the wholemeal record that serves wholegrain-bread.
- 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.
- Egg
- Whole eggs counted or weighed raw without shell before cooking; ledger key carried over verbatim from the published book.
- 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.
- Ricotta
- Ingredient name does not specify reduced fat and six of the eight recipe lines are unqualified, so regular-fat ricotta is taken per the house rule and as the more conservative energy choice.
- Chives
- Used in 2-6 g amounts so contributes almost nothing, but mapped honestly to the fresh raw chives record rather than skipped.
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.
