Nutrition working
Whipped White Fish and Ricotta Pâté with Soft 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) |
|---|---|---|---|---|---|---|---|---|---|---|---|
| White Fish | 250 g | F003956 — Fish, white flesh, raw, not further defined | 1127.5 (451/100 g) | 269.5 (107.8/100 g) | 48 (19.2/100 g) | 0 (0/100 g) | 0 (0/100 g) | 8.3 (3.3/100 g) | 187.5 (75/100 g) | 85 (34/100 g) | 907.5 (363/100 g) |
| Water | 300 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) | 9 (3/100 g) | 6 (2/100 g) | 0 (0/100 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) |
| Greek Yoghurt | 80 g | F009655 — Yoghurt, natural, greek style (~10% fat) | 440 (550/100 g) | 105.2 (131.5/100 g) | 3.7 (4.6/100 g) | 4.4 (5.5/100 g) | 0.1 (0.1/100 g) | 7.8 (9.8/100 g) | 51.2 (64/100 g) | 120.8 (151/100 g) | 184 (230/100 g) |
| Lemon Juice | 12 g | F004726 — Juice, lemon | 13.3 (111/100 g) | 3.2 (26.5/100 g) | 0.1 (0.6/100 g) | 0.2 (1.8/100 g) | 0.2 (2/100 g) | 0 (0.1/100 g) | 0.4 (3/100 g) | 2.4 (20/100 g) | 16.8 (140/100 g) |
| Chives | 10 g | F002907 — Chives, fresh, raw | 12 (120/100 g) | 2.9 (28.7/100 g) | 0.2 (1.5/100 g) | 0.3 (2.6/100 g) | 0.5 (4.7/100 g) | 0 (0.3/100 g) | 0.7 (7/100 g) | 9 (90/100 g) | 21 (210/100 g) |
| Soft Bread | 170 g | F001463 — Bread, white, commercial | 1785 (1050/100 g) | 426.6 (251/100 g) | 16.2 (9.5/100 g) | 78.5 (46.2/100 g) | 5.4 (3.2/100 g) | 3.4 (2/100 g) | 746.3 (439/100 g) | 142.8 (84/100 g) | 221 (130/100 g) |
| Unsalted Butter | 22 g | F001971 — Butter, plain, no added salt | 675.2 (3069/100 g) | 161.4 (733.5/100 g) | 0.2 (1.1/100 g) | 0.1 (0.6/100 g) | 0 (0/100 g) | 18.1 (82.2/100 g) | 2.2 (10/100 g) | 3.7 (17/100 g) | 5.1 (23/100 g) |
| Cucumber | 130 g | F003320 — Cucumber, common, unpeeled, raw | 65 (50/100 g) | 15.5 (12/100 g) | 1 (0.8/100 g) | 1.6 (1.2/100 g) | 1.8 (1.4/100 g) | 0.1 (0.1/100 g) | 13 (10/100 g) | 23.4 (18/100 g) | 176.8 (136/100 g) |
| Whole recipe | 4913 | 1174.2 | 82.3 | 88.5 | 8.1 | 51.5 | 1222.8 | 605.6 | 1645.9 | ||
| Per serving (÷ 2) | 2456.5 | 587.1 | 41.2 | 44.2 | 4 | 25.7 | 611.4 | 302.8 | 823 | ||
Oxalate
30 mg per serving (59 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) |
|---|---|---|---|---|
| Soft Bread | 170 g | as weighed | 24 | 41 |
| White Fish | 250 g | as weighed | 3 | 8 |
| Cucumber | 130 g | as weighed | 4 | 5 |
| Ricotta | 125 g | as weighed | 2 | 3 |
| Greek Yoghurt | 80 g | as weighed | 3 | 2 |
| Chives | 10 g | as weighed | 5 | 1 |
| Unsalted Butter | 22 g | as weighed | 2 | 0 |
| Lemon Juice | 12 g | as weighed | 1 | 0 |
| Water | 300 g | carries none | 0 | 0 |
| Per serving (÷ 2) | 30 | |||
- 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.
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.
- 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.
- White Fish
- Weighed raw as skinless boneless fillet before cooking; the not-further-defined raw record matches the ledger canonical and suits the unspecified mild white fish.
- 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.
- 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.
- 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.
- Lemon Juice
- Measured as squeezed juice, not whole fruit; ledger key carried over verbatim from the published book.
- Chives
- Used in 2-6 g amounts so contributes almost nothing, but mapped honestly to the fresh raw chives record rather than skipped.
- Soft Bread
- Recipe lines say soft white sandwich bread with crusts removed, weighed as bought; the commercial white bread record is used rather than the wholemeal record that serves wholegrain-bread.
- 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.
- Cucumber
- Weighed raw, mostly unpeeled and diced or cut into matchsticks; 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.
