Soft Noodles with Fine Chicken, Peas and Ginger: where the numbers come from

Per ingredient

Oxalate

57 mg per serving (113 mg for the whole recipe, divided by 2). 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.

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.

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.

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 Mince

Weighed raw before it is browned or poached; the cooked mince record was rejected because cooking loss would double-count the weight change.

Wheat Noodles

All five recipe lines weigh the noodles dry. AUSNUT has no plain dried wheat noodle record, only instant fried variants, so the dry white pasta record is the correct compositional proxy; one recipe even calls the vermicelli pasta in its own method.

Frozen Peas

Weighed frozen, which is compositionally the raw green pea; AUSNUT has no frozen pea record. The canned drained record was rejected because it carries added brine sodium the recipes do not use.

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.

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.

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.

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.

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.

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.

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.

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.