Nutrition working
Warm Milk Couscous with Apricot Purée: 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) |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Dried Apricots | 70 g | F000130 — Apricot, dried | 680.4 (972/100 g) | 162.6 (232.3/100 g) | 2.9 (4.2/100 g) | 30.1 (43/100 g) | 5.8 (8.3/100 g) | 0.3 (0.4/100 g) | 15.4 (22/100 g) | 43.4 (62/100 g) | 999.6 (1428/100 g) |
| Water | 150 g | F009527 — Water, tap | 0 (0/100 g) | 0 (0/100 g) | 0 (0/100 g) | 0 (0/100 g) | 0 (0/100 g) | 0 (0/100 g) | 4.5 (3/100 g) | 3 (2/100 g) | 0 (0/100 g) |
| Honey | 15 g | F004380 — Honey | 174.3 (1162/100 g) | 41.7 (277.7/100 g) | 0 (0.3/100 g) | 10.8 (72.3/100 g) | 0 (0/100 g) | 0 (0/100 g) | 1.2 (8/100 g) | 1.2 (8/100 g) | 9.9 (66/100 g) |
| Wholemeal Couscous | 110 g | F003239 — Couscous, uncooked | 1675.3 (1523/100 g) | 400.4 (364/100 g) | 15.2 (13.8/100 g) | 81 (73.6/100 g) | 4.6 (4.2/100 g) | 0.2 (0.2/100 g) | 2.2 (2/100 g) | 29.7 (27/100 g) | 275 (250/100 g) |
| Milk | 432 g | F005634 — Milk, cow, fluid, regular fat (~3.5%) | 1166.4 (270/100 g) | 278.8 (64.5/100 g) | 14.3 (3.3/100 g) | 23.3 (5.4/100 g) | 0 (0/100 g) | 14.7 (3.4/100 g) | 151.2 (35/100 g) | 457.9 (106/100 g) | 613.4 (142/100 g) |
| Ground Cinnamon | 1 g | F002963 — Cinnamon, dried, ground | 10 (1004/100 g) | 2.4 (240/100 g) | 0 (4/100 g) | 0.3 (27.5/100 g) | 0.5 (53.1/100 g) | 0 (1.2/100 g) | 0.1 (10/100 g) | 10 (1002/100 g) | 4.3 (431/100 g) |
| Greek Yoghurt | 120 g | F009655 — Yoghurt, natural, greek style (~10% fat) | 660 (550/100 g) | 157.7 (131.5/100 g) | 5.5 (4.6/100 g) | 6.6 (5.5/100 g) | 0.1 (0.1/100 g) | 11.8 (9.8/100 g) | 76.8 (64/100 g) | 181.2 (151/100 g) | 276 (230/100 g) |
| Whole recipe | 4366.4 | 1043.6 | 38 | 152.1 | 11.1 | 27 | 251.4 | 726.4 | 2178.3 | ||
| Per serving (÷ 2) | 2183.2 | 521.8 | 19 | 76.1 | 5.5 | 13.5 | 125.7 | 363.2 | 1089.1 | ||
Oxalate
61 mg per serving (122 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) |
|---|---|---|---|---|
| Dried Apricots | 70 g | as weighed | 87 | 61 |
| Wholemeal Couscous | 110 g | weighed dry, ×2.25 to cooked | 17 | 42 |
| Ground Cinnamon | 1 g | as weighed | 1072 | 11 |
| Milk | 432 g | as weighed | 1 | 4 |
| Greek Yoghurt | 120 g | as weighed | 3 | 4 |
| Honey | 15 g | as weighed | 3 | 0 |
| Water | 150 g | carries none | 0 | 0 |
| Per serving (÷ 2) | 61 | |||
- 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.
- Dried Apricots
- Dried apricots weighed dry from the packet, which is the state the recipe measures them in; they take up a little liquid in the tagine but the nutrients come from the dried fruit.
- 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.
- Honey
- Weighed or measured straight from the jar; ledger key carried over verbatim, and the plain honey record is preferred over the raw honey entry.
- Wholemeal Couscous
- Recipe weighs 240 g wholemeal couscous, dry, before hydrating; ledger key carried over verbatim, and AUSNUT's uncooked couscous record has no wholemeal variant.
- 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.
- Ground Cinnamon
- Measured dry from the jar in 0.5-3 g amounts; ledger key carried over verbatim from the published book.
- Greek Yoghurt
- The ingredient is named greek-yoghurt and recipe lines say Greek or greek-style, so the Greek record is the literal match. The psoriasis book ledger used F009694 (natural, regular fat ~4%) instead, which is 73 vs 131 kcal per 100 g; that choice is recorded there and is a book-side question, not a reason to mis-map the site.
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.
