Nutrition working
Whipped Cottage Cheese with Butter-Poached Pear: 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) |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Cottage Cheese | 250 g | F002435 — Cheese, cottage | 1390 (556/100 g) | 332.2 (132.9/100 g) | 42.5 (17/100 g) | 4.5 (1.8/100 g) | 0 (0/100 g) | 14.3 (5.7/100 g) | 692.5 (277/100 g) | 222.5 (89/100 g) | 307.5 (123/100 g) |
| Pear | 320 g | F006608 — Pear, peeled, raw, not further defined | 892.8 (279/100 g) | 213.4 (66.7/100 g) | 1.3 (0.4/100 g) | 40 (12.5/100 g) | 8.6 (2.7/100 g) | 0 (0/100 g) | 0 (0/100 g) | 25.6 (8/100 g) | 406.4 (127/100 g) |
| Water | 200 g | F009527 — Water, tap | 0 (0/100 g) | 0 (0/100 g) | 0 (0/100 g) | 0 (0/100 g) | 0 (0/100 g) | 0 (0/100 g) | 6 (3/100 g) | 4 (2/100 g) | 0 (0/100 g) |
| Honey | 55 g | F004380 — Honey | 639.1 (1162/100 g) | 152.7 (277.7/100 g) | 0.2 (0.3/100 g) | 39.8 (72.3/100 g) | 0 (0/100 g) | 0 (0/100 g) | 4.4 (8/100 g) | 4.4 (8/100 g) | 36.3 (66/100 g) |
| Unsalted Butter | 25 g | F001971 — Butter, plain, no added salt | 767.3 (3069/100 g) | 183.4 (733.5/100 g) | 0.3 (1.1/100 g) | 0.2 (0.6/100 g) | 0 (0/100 g) | 20.6 (82.2/100 g) | 2.5 (10/100 g) | 4.3 (17/100 g) | 5.8 (23/100 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) |
| Skim Milk Powder | 60 g | F005652 — Milk, powder, cow, skim | 911.4 (1519/100 g) | 217.8 (363/100 g) | 20.9 (34.9/100 g) | 33.6 (56/100 g) | 0 (0/100 g) | 0.5 (0.8/100 g) | 252 (420/100 g) | 660 (1100/100 g) | 1080 (1800/100 g) |
| Lemon Juice | 8 g | F004726 — Juice, lemon | 8.9 (111/100 g) | 2.1 (26.5/100 g) | 0 (0.6/100 g) | 0.1 (1.8/100 g) | 0.2 (2/100 g) | 0 (0.1/100 g) | 0.2 (3/100 g) | 1.6 (20/100 g) | 11.2 (140/100 g) |
| Vanilla Extract | 3 g | F009351 — Vanilla, artificial | 6.9 (231/100 g) | 1.7 (55.2/100 g) | 0 (0/100 g) | 0.4 (14.4/100 g) | 0 (0/100 g) | 0 (0/100 g) | 0.1 (3/100 g) | 0.1 (3/100 g) | 0 (0/100 g) |
| Ground Cinnamon | 0.5 g | F002963 — Cinnamon, dried, ground | 5 (1004/100 g) | 1.2 (240/100 g) | 0 (4/100 g) | 0.1 (27.5/100 g) | 0.3 (53.1/100 g) | 0 (1.2/100 g) | 0.1 (10/100 g) | 5 (1002/100 g) | 2.2 (431/100 g) |
| Whole recipe | 4845.8 | 1158.2 | 69.3 | 124.7 | 9.1 | 36.8 | 1002.4 | 1070 | 2042.7 | ||
| Per serving (÷ 2) | 2422.9 | 579.1 | 34.7 | 62.3 | 4.5 | 18.4 | 501.2 | 535 | 1021.4 | ||
Oxalate
13 mg per serving (26 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) |
|---|---|---|---|---|
| Pear | 320 g | as weighed | 5 | 16 |
| Ground Cinnamon | 0.5 g | as weighed | 1072 | 5 |
| Honey | 55 g | as weighed | 3 | 2 |
| Reduced-Fat Milk | 124 g | as weighed | 1 | 1 |
| Skim Milk Powder | 60 g | as weighed | 1 | 1 |
| Vanilla Extract | 3 g | as weighed | 17 | 1 |
| Unsalted Butter | 25 g | as weighed | 2 | 1 |
| Lemon Juice | 8 g | as weighed | 1 | 0 |
| Cottage Cheese | 250 g | as weighed | 0 | 0 |
| Water | 200 g | carries none | 0 | 0 |
| Per serving (÷ 2) | 13 | |||
- Skim Milk Powder
- The OHF has no milk powder. Fluid milk is used, which understates the powder per gram because the water has been removed from it.
- 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.
- Cottage Cheese
- Spooned straight from the tub; regular cottage cheese taken because the ingredient name does not specify reduced fat.
- 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.
- 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.
- 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.
- 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.
- Skim Milk Powder
- Weighed as dry powder before it is whisked into liquid milk to fortify it; the skim powder record matches the nonfat dry milk the recipes specify.
- Lemon Juice
- Measured as squeezed juice, not whole fruit; ledger key carried over verbatim from the published book.
- Vanilla Extract
- Measured in 2.5-5 mL amounts; the artificial vanilla record is the dataset's only vanilla entry, and the generic essence record explicitly excludes vanilla.
- Ground Cinnamon
- Measured dry from the jar in 0.5-3 g amounts; 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.
