Nutrition working
Eggplant, Tomato & Mozzarella Bake: 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) |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Eggplant | 500 g | F003761 — Eggplant, raw | 425 (85/100 g) | 101.6 (20.3/100 g) | 5 (1/100 g) | 13 (2.6/100 g) | 13 (2.6/100 g) | 1 (0.2/100 g) | 35 (7/100 g) | 80 (16/100 g) | 950 (190/100 g) |
| No-Added-Salt Canned Tomatoes | 400 g | F010071 — Tomato, whole, canned in tomato juice, no added salt, undrained | 316 (79/100 g) | 75.5 (18.9/100 g) | 3.6 (0.9/100 g) | 12 (3/100 g) | 4 (1/100 g) | 0 (0/100 g) | 40 (10/100 g) | 80 (20/100 g) | 876 (219/100 g) |
| Mozzarella | 125 g | F002472 — Cheese, mozzarella | 1515 (1212/100 g) | 362.1 (289.7/100 g) | 27.8 (22.2/100 g) | 0 (0/100 g) | 0 (0/100 g) | 27.6 (22.1/100 g) | 652.5 (522/100 g) | 856.3 (685/100 g) | 98.8 (79/100 g) |
| Parmesan | 15 g | F002479 — Cheese, parmesan, fresh | 234.8 (1565/100 g) | 56.1 (374/100 g) | 4.8 (32/100 g) | 0 (0/100 g) | 0 (0/100 g) | 4.1 (27/100 g) | 150 (1000/100 g) | 142.2 (948/100 g) | 11.7 (78/100 g) |
| Garlic | 10 g | F004193 — Garlic, peeled, raw | 52.2 (522/100 g) | 12.5 (124.8/100 g) | 0.6 (6.1/100 g) | 1 (10.2/100 g) | 1.7 (16.9/100 g) | 0.3 (2.8/100 g) | 0.8 (8/100 g) | 3 (30/100 g) | 51 (510/100 g) |
| Fresh Basil | 18 g | F000396 — Basil, green, fresh, raw | 16.9 (94/100 g) | 4 (22.5/100 g) | 0.5 (2.6/100 g) | 0 (0.2/100 g) | 0.6 (3.3/100 g) | 0.1 (0.5/100 g) | 1.8 (10/100 g) | 39.6 (220/100 g) | 79.2 (440/100 g) |
| Olive Oil | 32 g | F006177 — Oil, olive | 1182.4 (3695/100 g) | 282.6 (883.1/100 g) | 0 (0/100 g) | 0 (0/100 g) | 0 (0/100 g) | 32 (99.9/100 g) | 0 (0/100 g) | 0 (0/100 g) | 0 (0/100 g) |
| Dried Oregano | 1 g | F006281 — Oregano, dried | 11 (1096/100 g) | 2.6 (262/100 g) | 0.1 (9/100 g) | 0.3 (26.4/100 g) | 0.4 (42.5/100 g) | 0 (4.3/100 g) | 0.3 (25/100 g) | 16 (1597/100 g) | 12.6 (1260/100 g) |
| Wholegrain Bread | 120 g | F001553 — Bread, wholemeal, commercial | 1191.6 (993/100 g) | 284.8 (237.3/100 g) | 12.5 (10.4/100 g) | 47 (39.2/100 g) | 8.3 (6.9/100 g) | 3 (2.5/100 g) | 501.6 (418/100 g) | 159.6 (133/100 g) | 254.4 (212/100 g) |
| Whole recipe | 4944.8 | 1181.8 | 54.8 | 73.4 | 28 | 68.1 | 1381.9 | 1376.6 | 2333.7 | ||
| Per serving (÷ 2) | 2472.4 | 590.9 | 27.4 | 36.7 | 14 | 34 | 691 | 688.3 | 1166.8 | ||
Oxalate
211 mg per serving (421 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) |
|---|---|---|---|---|
| Eggplant | 500 g | as weighed | 62 | 310 |
| Wholegrain Bread | 120 g | as weighed | 35 | 42 |
| No-Added-Salt Canned Tomatoes | 400 g | as weighed | 9 | 36 |
| Fresh Basil | 18 g | as weighed | 133 | 24 |
| Dried Oregano | 1 g | as weighed | 417 | 4 |
| Mozzarella | 125 g | as weighed | 2 | 3 |
| Olive Oil | 32 g | as weighed | 5 | 2 |
| Garlic | 10 g | as weighed | 9 | 1 |
| Parmesan | 15 g | as weighed | 2 | 0 |
| Per serving (÷ 2) | 211 | |||
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.
- Iodised table salt, to taste
- Ground 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.
- Eggplant
- Weighed raw in chunks before roasting; ledger key carried over verbatim from the published book.
- 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.
- Mozzarella
- Recipe says diced fresh mozzarella; regular-fat mozzarella taken because the ingredient name does not specify reduced fat.
- Parmesan
- Weighed as a hard cheese and grated at the point of use; the fresh parmesan record matches the ledger canonical and is preferred over the dried finely grated record, which is far more concentrated.
- Garlic
- Weighed or counted as raw peeled cloves before cooking; ledger key carried over verbatim from the published book.
- Fresh Basil
- Weighed raw as fresh leaves, chopped at the end of 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.
- Dried Oregano
- Weighed dry from the jar in 1-3 g amounts; ledger key carried over verbatim from the published book.
- Wholegrain Bread
- Weighed as bought to serve alongside; 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.
