Nutrition: Nutrients & Nutrient Components
- Protein Quality Report
- Ingredients - Nutrient Values Reported as a Range
- Ratio of Ingredients
- Fat - Adding Up
- Glycemic Index
- Moisture and Fat Loss - Kitchen Measures
- Ingredients - Mandatory Fields?
- Protein - Plant vs Meat
- Omega 6 Fats
- Omega 3 Fatty Acids
- Trans Fat
- Fat - Saturated Fat Greater Than Total Fat
- Calories - kCals
- Weight of Foods - Proximates
- Ash
- Calcium
- Carbohydrate Definitions
- Oxalates
- Alcohol in Cooking
- How should I enter Betaine for nutrition labeling?
- Vitamin A. What are the conversion formulas for Vitamin A RE?
- Vitamin A fields
- Vitamin A, Beta Carotene. I have been asked to say on the nutrition fact panel: Vitamin A 90% (___% as beta carotene). I am not sure what percent of the 90% is found as beta carotene. Do you know?
- Protein. Is there a way for Genesis R&D SQL to calculate the percentage of meat protein vs. plant protein?
- Protein Quality: What is Protein Score?
- Phenylalanine. I am analyzing a food record for a PKU patient and would like to know why a cheeseburger shows up as having 0 mg phenylalanine?
- Other Fats. In the software 'Calories and Fat' report, what is accounted for in the 'other fats' category?
- ORAC. Does your database contain information on the ORAC (oxygen radical absorbance capacity) of different foods?
- Omega Fatty Acids. Does the software provide the ratio of omega-6 to omega-3 fatty acids for an entered meal?
- Glycerine and Polydextrose. Do you know if glycerine and polydextrose are considered in the fiber calculation in USA? Also would they be excluded from the net carb calculation?