Nutrition working
Yoghurt with Oats, Pear and Honey: 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) |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Rolled Oats | 100 g | F006143 — Oats, rolled, uncooked | 1564 (1564/100 g) | 373.8 (373.8/100 g) | 12.2 (12.2/100 g) | 54.5 (54.5/100 g) | 9.5 (9.5/100 g) | 9.5 (9.5/100 g) | 2 (2/100 g) | 40 (40/100 g) | 310 (310/100 g) |
| Low-Fat Yoghurt | 250 g | F009688 — Yoghurt, natural, low fat (<0.5%) | 575 (230/100 g) | 137.4 (55/100 g) | 14.8 (5.9/100 g) | 14.8 (5.9/100 g) | 0 (0/100 g) | 0.8 (0.3/100 g) | 210 (84/100 g) | 585 (234/100 g) | 740 (296/100 g) |
| Reduced-Fat Milk | 124 g | F005614 — Milk, cow, fluid, reduced fat (~1%) | 224.4 (181/100 g) | 53.6 (43.3/100 g) | 4.1 (3.3/100 g) | 6 (4.8/100 g) | 0 (0/100 g) | 1.5 (1.2/100 g) | 44.6 (36/100 g) | 142.6 (115/100 g) | 193.4 (156/100 g) |
| Pear | 160 g | F006608 — Pear, peeled, raw, not further defined | 446.4 (279/100 g) | 106.7 (66.7/100 g) | 0.6 (0.4/100 g) | 20 (12.5/100 g) | 4.3 (2.7/100 g) | 0 (0/100 g) | 0 (0/100 g) | 12.8 (8/100 g) | 203.2 (127/100 g) |
| Honey | 18 g | F004380 — Honey | 209.2 (1162/100 g) | 50 (277.7/100 g) | 0.1 (0.3/100 g) | 13 (72.3/100 g) | 0 (0/100 g) | 0 (0/100 g) | 1.4 (8/100 g) | 1.4 (8/100 g) | 11.9 (66/100 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) |
| Walnuts | 25 g | F006116 — Nut, walnut, raw/natural, unsalted | 726 (2904/100 g) | 173.5 (694.1/100 g) | 3.6 (14.4/100 g) | 0.8 (3/100 g) | 1.6 (6.4/100 g) | 17.3 (69.2/100 g) | 0.8 (3/100 g) | 22.3 (89/100 g) | 110 (440/100 g) |
| Whole recipe | 3755 | 897.5 | 35.4 | 109.2 | 16 | 29.1 | 258.9 | 814.1 | 1572.8 | ||
| Per serving (÷ 2) | 1877.5 | 448.7 | 17.7 | 54.6 | 8 | 14.5 | 129.5 | 407.1 | 786.4 | ||
Oxalate
38 mg per serving (76 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) |
|---|---|---|---|---|
| Rolled Oats | 100 g | as weighed | 32 | 32 |
| Walnuts | 25 g | as weighed | 62 | 16 |
| Ground Cinnamon | 1 g | as weighed | 1072 | 11 |
| Pear | 160 g | as weighed | 5 | 8 |
| Low-Fat Yoghurt | 250 g | as weighed | 3 | 8 |
| Reduced-Fat Milk | 124 g | as weighed | 1 | 1 |
| Honey | 18 g | as weighed | 3 | 1 |
| Per serving (÷ 2) | 38 | |||
- Rolled Oats
- The OHF has no rolled-oat row. Oat flour is the same grain milled finer and is weighed dry as rolled oats are, so the basis matches even though the grind does not.
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.
- Rolled Oats
- Recipes weigh dry rolled oats before soaking or cooking; the AUSNUT record is uncooked, and the ledger key is carried over verbatim from the published book.
- Low-Fat Yoghurt
- Recipe lines say plain low-fat yogurt, and AUSNUT has an explicit low fat (under 0.5%) tier, so it is preferred over the reduced fat (~2%) record which describes a different labelled product.
- 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.
- Pear
- Weighed raw, and two of the three recipe lines specify peeled and cored, so the peeled raw record is used rather than an unpeeled variety record.
- 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.
- Ground Cinnamon
- Measured dry from the jar in 0.5-3 g amounts; ledger key carried over verbatim from the published book.
- Walnuts
- Weighed raw and unsalted, chopped or whole; ledger key carried over verbatim from the published book.
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.
