Mild Lamb & Pea Curry with Basmati: where the numbers come from

Per ingredient

Oxalate

68 mg per serving (273 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.

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.

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.

Diced Lamb

Diced shoulder or leg weighed raw as purchased and trimmed, matching the state it is browned in; the cooked record already assumes a braising moisture loss the recipe does not control.

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.

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.

Mild Curry Powder

Measured dry from the jar; the plain curry powder record is the only spice-blend entry and no mild-specific record exists.

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.

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.

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.

Frozen Peas

Weighed frozen, which is compositionally the raw green pea; AUSNUT has no frozen pea record. The canned drained record was rejected because it carries added brine sodium the recipes do not use.

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.

Basmati 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.

Flat Leaf Parsley

Weighed raw as fresh leaves for finishing; 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.