Tag Archives: Nutrition Analysis

Yield Options in the ESHA Database: Choosing Cooked vs Raw

Customers often ask the question, "How do I enter the correct weight of meat when my recipe refers to a beginning raw weight, but my nutritionals need to show cooked meat values?" The ESHA database includes yield options for many USDA and Canadian Nutrient File items that allow you to enter a beginning raw weight, but...
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Naturally Occurring vs. Added Sugars: Here’s the Scoop

The white sugar granules on my cereal and the sugar that makes my orange sweet are the same thing, right? Well, yes. And no. They're both sugars – the white sugar is sucrose and the fruit sugar is fructose – and they both fall under the umbrella of carbohydrates, which...
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Nutrient Unit Conversions

With the release of the new rules for Nutrition Facts Labels, some of the nutrient measurement units have been revised. This blog covers those revisions and gives you the formulas for calculating the changes.

Vitamin D

Vitamin D was a voluntary nutrient shown on the label in IUs, but is now a mandatory nutrient listed in mcg. (Vitamin D IUs...
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