Q. How do I account for the nutrient changes that come with cooking the ingredients? When inputting ingredients for a recipe, would I put them in as the recipe calls for (i.e., raw chicken breast)? How does the weight of the finished product tell exactly where the changes occurred (from which ingredients)? How much of these changes occur in a baked good (such as a cookie or brownie)?
A. The ESHA database presents options to work with recipe nutrient changes:
1. Many database foods have associated yield data that allow you to input the raw form that the recipe calls for and the program will provide nutritional analysis for the cooked counterpart. ESHA Code 15004 is an example of cooked chicken with yield data – you would highlight one of the indented yield options (e.g. AP Raw-Boneless) and the program will provide the nutritional analysis of the cooked counterpart.
"AP" means "as purchased", "Meas" means "measured".
2. The analysis can be literal, so if entering a Recipe using all raw ingredients, the nutrient data automatically reported per serving will not take into account the cooking factor.
3. Entering a Recipe with cooked choices, will report nutrient values based on the cooked forms of the ingredients.
4. Genesis includes options that allow you to apply moisture loss as well as enter overrides to specific nutrients. These fine-tuning features allow you to report more accurate information and labels.