RSSEatingWell Nutrition and Recipe Guidelines (Page 3)
Table of Contents:
- EatingWell Nutrition and Recipe Guidelines
- Recipe Guidelines
- Analysis Notes
Analysis Notes
Each recipe is analyzed for calories, total fat, saturated (sat) and monounsaturated (mono) fat, cholesterol, carbohydrate, protein, fiber, sodium and potassium. (Numbers less than 0.5 are rounded down to 0; 0.5 to 0.9 are rounded up to 1.) We use Food Processor SQL software (ESHA Research) for analyses.
When a recipe states a measure of salt “or to taste,” we analyze the measured quantity. (Readers on sodium-restricted diets can reduce or eliminate the salt.) Recipes are tested with iodized table salt unless otherwise indicated. Kosher or sea salt is called for when the recipe will benefit from the unique texture or flavor. We assume that rinsing reduces the sodium in canned beans by 35%.
Butter is analyzed as unsalted. We do not include trimmings or marinade that is not absorbed. When alternative ingredients are listed, we analyze the first one suggested. Optional ingredients and garnishes are not analyzed. Portion sizes are consistent with healthy-eating guidelines.
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