Steamed White Fish with Ginger and Chives on Soft Rice: where the numbers come from

Per ingredient

Oxalate

19 mg per serving (75 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.

Zucchini

Zucchini is a summer squash and the OHF groups them.

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.

Water

Tap water carries no oxalate: oxalate is a plant metabolite and drinking water is not a plant.

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.

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.

White Fish

Weighed raw as skinless boneless fillet before cooking; the not-further-defined raw record matches the record used for this ingredient and suits the unspecified mild white fish.

White Rice

Nutrition is computed on the dry basis. Cooked rice has no reproducible composition: its nutrient density depends entirely on how much water was absorbed, which varies by method and cook. The nutrients come from the dry grain and cooking only adds water, so recipes weigh this ingredient dry and state the cooked amount in the method.

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.

Zucchini

Weighed raw, diced or grated, before 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.

Chives

Used in 2-6 g amounts so contributes almost nothing, but mapped honestly to the fresh raw chives record rather than skipped.

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.

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.

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.

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.

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.

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.