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OUR GUIDELINES
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OUR GUIDELINES
Recipe Testing and Nutrient AnalysesWe carefully edit and test all EATINGWELL recipes in home-based kitchens and our test kitchen so you can rely on accurate and satisfying results.Each recipe is analyzed for calories, total fat, saturated (sat) and monounsaturated (mono) fat, cholesterol, carbohydrate, protein, fiber and sodium. (The mono and saturated-fat numbers do not always add up to the total fat because other fat components are not listed.) We abbreviate grams (g) and milligrams (mg). We use Food Processor software (ESHA Research), version 8.1, for recipe analyses. When a recipe states a measure of salt “or to taste,” we include the measured quantity of sodium in the analysis. (Readers following sodium-restricted diets can reduce or eliminate the salt in recipes.) When butter is an ingredient, we analyze it as unsalted. We do not analyze the amount lost from trimmings or marinade that is not absorbed. When alternative ingredients are listed, we analyze for the first one suggested. Optional ingredients are not analyzed. Portion sizes noted are consistent with healthy-eating guidelines. |
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