Nutrition working
Soft Pasta with Smooth Tomato Sauce and Whipped Ricotta: 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 2 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) |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Pasta | 170 g | F006458 — Pasta, white, plain, dry, uncooked | 2478.6 (1458/100 g) | 592.4 (348.5/100 g) | 21.6 (12.7/100 g) | 116.5 (68.5/100 g) | 5.4 (3.2/100 g) | 2.4 (1.4/100 g) | 8.5 (5/100 g) | 30.6 (18/100 g) | 241.4 (142/100 g) |
| No-Added-Salt Canned Tomatoes | 250 g | F010071 — Tomato, whole, canned in tomato juice, no added salt, undrained | 197.5 (79/100 g) | 47.2 (18.9/100 g) | 2.3 (0.9/100 g) | 7.5 (3/100 g) | 2.5 (1/100 g) | 0 (0/100 g) | 25 (10/100 g) | 50 (20/100 g) | 547.5 (219/100 g) |
| Onion | 60 g | F006225 — Onion, mature, brown skinned, peeled, raw | 81.6 (136/100 g) | 19.5 (32.5/100 g) | 0.8 (1.3/100 g) | 3.5 (5.8/100 g) | 1.4 (2.3/100 g) | 0 (0/100 g) | 4.8 (8/100 g) | 13.8 (23/100 g) | 108 (180/100 g) |
| Garlic | 5 g | F004193 — Garlic, peeled, raw | 26.1 (522/100 g) | 6.2 (124.8/100 g) | 0.3 (6.1/100 g) | 0.5 (10.2/100 g) | 0.8 (16.9/100 g) | 0.1 (2.8/100 g) | 0.4 (8/100 g) | 1.5 (30/100 g) | 25.5 (510/100 g) |
| Olive Oil | 15 g | F006177 — Oil, olive | 554.3 (3695/100 g) | 132.5 (883.1/100 g) | 0 (0/100 g) | 0 (0/100 g) | 0 (0/100 g) | 15 (99.9/100 g) | 0 (0/100 g) | 0 (0/100 g) | 0 (0/100 g) |
| Caster Sugar | 3 g | F008976 — Sugar, white, granulated or lump | 48 (1600/100 g) | 11.5 (382.4/100 g) | 0 (0/100 g) | 3 (100/100 g) | 0 (0/100 g) | 0 (0/100 g) | 0 (0/100 g) | 0 (1/100 g) | 0.1 (2/100 g) |
| Dried basil | 1 g | F004365 — Herbs, dried, all types | 12.3 (1228/100 g) | 2.9 (293.5/100 g) | 0.1 (8.4/100 g) | 0.2 (23.5/100 g) | 0.4 (40.6/100 g) | 0.1 (9.9/100 g) | 0.4 (35/100 g) | 16.1 (1605/100 g) | 10.3 (1025/100 g) |
| Ricotta | 125 g | F002488 — Cheese, ricotta | 795 (636/100 g) | 190 (152/100 g) | 13 (10.4/100 g) | 3.4 (2.7/100 g) | 0 (0/100 g) | 13.8 (11/100 g) | 212.5 (170/100 g) | 212.5 (170/100 g) | 113.8 (91/100 g) |
| Parmesan | 25 g | F002479 — Cheese, parmesan, fresh | 391.3 (1565/100 g) | 93.5 (374/100 g) | 8 (32/100 g) | 0 (0/100 g) | 0 (0/100 g) | 6.8 (27/100 g) | 250 (1000/100 g) | 237 (948/100 g) | 19.5 (78/100 g) |
| Unsalted Butter | 12 g | F001971 — Butter, plain, no added salt | 368.3 (3069/100 g) | 88 (733.5/100 g) | 0.1 (1.1/100 g) | 0.1 (0.6/100 g) | 0 (0/100 g) | 9.9 (82.2/100 g) | 1.2 (10/100 g) | 2 (17/100 g) | 2.8 (23/100 g) |
| Reduced-Fat Milk | 41 g | F005614 — Milk, cow, fluid, reduced fat (~1%) | 74.2 (181/100 g) | 17.7 (43.3/100 g) | 1.4 (3.3/100 g) | 2 (4.8/100 g) | 0 (0/100 g) | 0.5 (1.2/100 g) | 14.8 (36/100 g) | 47.2 (115/100 g) | 64 (156/100 g) |
| Salt | 0.4 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) | 152.7 (38168/100 g) | 0.1 (34/100 g) | 0.4 (98/100 g) |
| Whole recipe | 5027.1 | 1201.5 | 47.5 | 136.6 | 10.6 | 48.5 | 670.2 | 610.8 | 1133.1 | ||
| Per serving (÷ 2) | 2513.5 | 600.7 | 23.7 | 68.3 | 5.3 | 24.2 | 335.1 | 305.4 | 566.5 | ||
Oxalate
55 mg per serving (110 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.
| Ingredient | Weight | Basis | mg per 100 g | Contributes (mg) |
|---|---|---|---|---|
| Pasta | 170 g | weighed dry, ×2.549 to cooked | 18 | 78 |
| No-Added-Salt Canned Tomatoes | 250 g | as weighed | 9 | 23 |
| Onion | 60 g | as weighed | 5 | 3 |
| Ricotta | 125 g | as weighed | 2 | 3 |
| Dried basil | 1 g | as weighed | 133 | 1 |
| Olive Oil | 15 g | as weighed | 5 | 1 |
| Parmesan | 25 g | as weighed | 2 | 1 |
| Garlic | 5 g | as weighed | 9 | 0 |
| Reduced-Fat Milk | 41 g | as weighed | 1 | 0 |
| Unsalted Butter | 12 g | as weighed | 2 | 0 |
| Caster Sugar | 3 g | as weighed | 3 | 0 |
| Salt | 0.4 g | as weighed | 0 | 0 |
| Per serving (÷ 2) | 55 | |||
- Dried basil
- The OHF lists no dried basil. Fresh is used, which understates a dried herb per gram, though a dried herb is used in gram quantities that make the difference small.
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.
- 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.
- Pasta
- Weighed dry, before boiling, and used where the recipe says pasta without naming a grain. A recipe asking for wholemeal by name uses the separate wholemeal-pasta ingredient, which carries three times the fibre.
- No-Added-Salt Canned Tomatoes
- Ingredient name explicitly specifies no added salt, matching this record exactly; 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.
- 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.
- Caster Sugar
- Caster is simply finer-milled white granulated sugar with identical composition; AUSNUT has no caster-specific record, so the white granulated record is used.
- Dried basil
- AUSNUT carries no dried basil record, only fresh basil, so the generic dried herbs record is used; noted because the substitution is a category-level match rather than an exact one.
- 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.
- Parmesan
- Weighed as a hard cheese and grated at the point of use; the fresh parmesan record matches the record used for this ingredient and is preferred over the dried finely grated record, which is far more concentrated.
- 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.
- Reduced-Fat Milk
- Ingredient name specifies reduced fat, so the ~1% fluid cow's milk record is used rather than the regular-fat record that serves the plain milk ingredient.
- 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.
