Nutrition working
Ricotta, Pear & Walnut Toast: 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) |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Wholegrain Bread | 160 g | F001553 — Bread, wholemeal, commercial | 1588.8 (993/100 g) | 379.7 (237.3/100 g) | 16.6 (10.4/100 g) | 62.7 (39.2/100 g) | 11 (6.9/100 g) | 4 (2.5/100 g) | 668.8 (418/100 g) | 212.8 (133/100 g) | 339.2 (212/100 g) |
| Ricotta | 125 g | F002488 — Cheese, ricotta | 795 (636/100 g) | 190 (152/100 g) | 13 (10.4/100 g) | 3.4 (2.7/100 g) | 0 (0/100 g) | 13.8 (11/100 g) | 212.5 (170/100 g) | 212.5 (170/100 g) | 113.8 (91/100 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) |
| Walnuts | 40 g | F006116 — Nut, walnut, raw/natural, unsalted | 1161.6 (2904/100 g) | 277.6 (694.1/100 g) | 5.8 (14.4/100 g) | 1.2 (3/100 g) | 2.6 (6.4/100 g) | 27.7 (69.2/100 g) | 1.2 (3/100 g) | 35.6 (89/100 g) | 176 (440/100 g) |
| Honey | 22 g | F004380 — Honey | 255.6 (1162/100 g) | 61.1 (277.7/100 g) | 0.1 (0.3/100 g) | 15.9 (72.3/100 g) | 0 (0/100 g) | 0 (0/100 g) | 1.8 (8/100 g) | 1.8 (8/100 g) | 14.5 (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) |
| Lemon Juice | 5 g | F004726 — Juice, lemon | 5.6 (111/100 g) | 1.3 (26.5/100 g) | 0 (0.6/100 g) | 0.1 (1.8/100 g) | 0.1 (2/100 g) | 0 (0.1/100 g) | 0.2 (3/100 g) | 1 (20/100 g) | 7 (140/100 g) |
| Whole recipe | 4263 | 1018.9 | 36.2 | 103.6 | 18.6 | 45.4 | 884.5 | 486.5 | 858 | ||
| Per serving (÷ 2) | 2131.5 | 509.4 | 18.1 | 51.8 | 9.3 | 22.7 | 442.3 | 243.2 | 429 | ||
Oxalate
51 mg per serving (103 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) |
|---|---|---|---|---|
| Wholegrain Bread | 160 g | as weighed | 35 | 56 |
| Walnuts | 40 g | as weighed | 62 | 25 |
| Ground Cinnamon | 1 g | as weighed | 1072 | 11 |
| Pear | 160 g | as weighed | 5 | 8 |
| Ricotta | 125 g | as weighed | 2 | 3 |
| Honey | 22 g | as weighed | 3 | 1 |
| Lemon Juice | 5 g | as weighed | 1 | 0 |
| Per serving (÷ 2) | 51 | |||
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.
- Wholegrain Bread
- Weighed as bought to serve alongside; ledger key carried over verbatim from the published book.
- Ricotta
- Ingredient name does not specify reduced fat and six of the eight recipe lines are unqualified, so regular-fat ricotta is taken per the house rule and as the more conservative energy choice.
- 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.
- Walnuts
- Weighed raw and unsalted, chopped or whole; ledger key carried over verbatim from the published book.
- 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.
- Lemon Juice
- Measured as squeezed juice, not whole fruit; 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.
