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RECIPE ANALYSIS
I analyze recipes for Magazines, Cookbooks, Food Labels, Menus, and more.
Nutrition information can be provided in a variety of formats to meet your needs. The two most popular are as a food label and as a listing of the specific nutrients you need.
Example 1: A food label (Nutrition Facts) based on FDA and USDA requirements
Example 2: The nutrition content of a recipe for any or all of the nutrients listed below.
Calories (kcal)
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Cholesterol (mg)
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Pantothenic Acid (mg)
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Calories from Fat (kcal)
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Water (g)
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Calcium (mg)
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Calories from SatFat (kcal)
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Vitamin A - IU (IU)
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Iodine (mcg)
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Protein (g)
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Vitamin B1 - Thiamin (mg)
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Iron (mg)
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Carbohydrates (g)
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Vitamin B2 - Riboflavin (mg)
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Magnesium (mg)
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Dietary Fiber (g)
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Vitamin B3 - Niacin (mg)
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Manganese (mg)
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Soluble Fiber (g)
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Vitamin B6 (mg)
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Molybdenum (mcg)
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Total Sugars (g)
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Vitamin B12 (mcg)
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Phosphorus (mg)
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Monosaccharides (g)
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Biotin (mcg)
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Potassium (mg)
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Disaccharides (g)
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Vitamin C (mg)
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Selenium (mcg)
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Other Carbs (g)
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Vitamin D - IU (IU)
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Sodium (mg)
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Fat (g)
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Vitamin D - mcg (mcg)
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Zinc (mg)
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Saturated Fat (g)
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Vitamin E - Alpha Equivalents (mg)
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Omega 3 Fatty Acid (g)
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Mono Fat (g)
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Vitamin E - Alpha Tocopherol (mg)
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Omega 6 Fatty Acid (g)
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Poly Fat (g)
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Folate (mcg)
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Alcohol (g)
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Trans Fatty Acid (g)
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Vitamin K (mcg)
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Caffeine (mg)
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Heidi McIndoo, MS RD