Nutrition working
Yoghurt with Berries, Walnuts and Honey: 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) |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Greek Yoghurt | 300 g | F009655 — Yoghurt, natural, greek style (~10% fat) | 1650 (550/100 g) | 394.4 (131.5/100 g) | 13.8 (4.6/100 g) | 16.5 (5.5/100 g) | 0.3 (0.1/100 g) | 29.4 (9.8/100 g) | 192 (64/100 g) | 453 (151/100 g) | 690 (230/100 g) |
| Frozen Mixed Berries | 200 g | F009881 — Mixed berry, frozen | 402 (201/100 g) | 96.1 (48/100 g) | 1.2 (0.6/100 g) | 19.2 (9.6/100 g) | 6.6 (3.3/100 g) | 0.2 (0.1/100 g) | 4 (2/100 g) | 28 (14/100 g) | 194 (97/100 g) |
| Walnuts | 30 g | F006116 — Nut, walnut, raw/natural, unsalted | 871.2 (2904/100 g) | 208.2 (694.1/100 g) | 4.3 (14.4/100 g) | 0.9 (3/100 g) | 1.9 (6.4/100 g) | 20.8 (69.2/100 g) | 0.9 (3/100 g) | 26.7 (89/100 g) | 132 (440/100 g) |
| Honey | 25 g | F004380 — Honey | 290.5 (1162/100 g) | 69.4 (277.7/100 g) | 0.1 (0.3/100 g) | 18.1 (72.3/100 g) | 0 (0/100 g) | 0 (0/100 g) | 2 (8/100 g) | 2 (8/100 g) | 16.5 (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) |
| Whole recipe | 3223.7 | 770.5 | 19.4 | 55 | 9.4 | 50.4 | 199 | 519.7 | 1036.8 | ||
| Per serving (÷ 2) | 1611.9 | 385.2 | 9.7 | 27.5 | 4.7 | 25.2 | 99.5 | 259.9 | 518.4 | ||
Oxalate
34 mg per serving (67 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) |
|---|---|---|---|---|
| Frozen Mixed Berries | 200 g | as weighed | 14 | 28 |
| Walnuts | 30 g | as weighed | 62 | 19 |
| Ground Cinnamon | 1 g | as weighed | 1072 | 11 |
| Greek Yoghurt | 300 g | as weighed | 3 | 9 |
| Honey | 25 g | as weighed | 3 | 1 |
| Per serving (÷ 2) | 34 | |||
- Frozen Mixed Berries
- A mixed frozen berry pack has no OHF row. Blueberries are used as the representative berry; blackberries in the mix would be somewhat higher and strawberries somewhat lower.
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.
- 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.
- Frozen Mixed Berries
- Weighed frozen straight from the bag into oats and smoothies; ledger key carried over verbatim from the published book.
- 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.
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.
