Nutrition working
Scrambled Eggs with Spinach on 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) |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Egg | 204 g | F003729 — Egg, chicken, whole, raw | 1087.3 (533/100 g) | 259.9 (127.4/100 g) | 25.7 (12.6/100 g) | 0.6 (0.3/100 g) | 0 (0/100 g) | 17.3 (8.5/100 g) | 306 (150/100 g) | 95.9 (47/100 g) | 285.6 (140/100 g) |
| Baby Spinach | 100 g | F008749 — Spinach, baby, fresh, raw | 68 (68/100 g) | 16.3 (16.3/100 g) | 2.8 (2.8/100 g) | 0 (0/100 g) | 2.5 (2.5/100 g) | 0 (0/100 g) | 86 (86/100 g) | 91 (91/100 g) | 610 (610/100 g) |
| 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) |
| Unsalted Butter | 15 g | F001971 — Butter, plain, no added salt | 460.4 (3069/100 g) | 110 (733.5/100 g) | 0.2 (1.1/100 g) | 0.1 (0.6/100 g) | 0 (0/100 g) | 12.3 (82.2/100 g) | 1.5 (10/100 g) | 2.6 (17/100 g) | 3.5 (23/100 g) |
| Reduced-Fat Milk | 31 g | F005614 — Milk, cow, fluid, reduced fat (~1%) | 56.1 (181/100 g) | 13.4 (43.3/100 g) | 1 (3.3/100 g) | 1.5 (4.8/100 g) | 0 (0/100 g) | 0.4 (1.2/100 g) | 11.2 (36/100 g) | 35.7 (115/100 g) | 48.4 (156/100 g) |
| Salt | 0.5 g | F007878 — Salt, table, iodised | 0 (0/100 g) | 0 (0/100 g) | 0 (0/100 g) | 0 (0/100 g) | 0 (0/100 g) | 0 (0/100 g) | 190.8 (38168/100 g) | 0.2 (34/100 g) | 0.5 (98/100 g) |
| Whole recipe | 3260.6 | 779.3 | 46.3 | 64.9 | 13.5 | 34 | 1264.3 | 438.1 | 1287.1 | ||
| Per serving (÷ 2) | 1630.3 | 389.6 | 23.2 | 32.5 | 6.8 | 17 | 632.2 | 219 | 643.6 | ||
Oxalate
312 mg per serving (624 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) |
|---|---|---|---|---|
| Baby Spinach | 100 g | as weighed | 567 | 567 |
| Wholegrain Bread | 160 g | as weighed | 35 | 56 |
| Reduced-Fat Milk | 31 g | as weighed | 1 | 0 |
| Unsalted Butter | 15 g | as weighed | 2 | 0 |
| Egg | 204 g | as weighed | 0 | 0 |
| Salt | 0.5 g | as weighed | 0 | 0 |
| Per serving (÷ 2) | 312 | |||
- Baby Spinach
- The OHF publishes only cooked spinach. Recipes here use it raw as well, and raw spinach is the higher of the two per 100 g because boiling leaches oxalate away, so a raw-spinach dish is understated by this figure rather than overstated.
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.
- 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.
- Egg
- Whole eggs counted or weighed raw without shell before cooking; ledger key carried over verbatim from the published book.
- Baby Spinach
- Weighed raw and wilted in the pan or eaten raw in salads; 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.
- Unsalted Butter
- Ingredient name specifies unsalted, so the plain no-added-salt butter record is used rather than the salted or not-further-defined records.
- 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.
- 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.
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.
