How is the nutrient content adjusted in a cooked recipe?
Many recipes use cooked (‘as consumed’) as well as raw ingredients. They then require additional cooking which modifies the levels or densities of the nutrients of the foods involved. Again, it is necessary to apply various retention factors to correct for these changes due to nutrient loss or gain. Examples of these multi-ingredient items include: • Beef pie • Dessert, flan, caramel custard, dry mix, with whole milk Recipes become more complicated when starting with raw ingredients. These recipes require adjustment for nutrient losses and gains. Consider, for example, the above beef pie when data are available only for raw meat and vegetables1. The USDA Table of Nutrient Retention Factors is the major source of nutrient retention data used to calculate the CNF recipe proportions. 1 Information based on Compiling Data for Food Composition Data Bases, Rand W.M., Pennington J.A.T., Murphy S.P, Klensin J.C. The United Nations University, 1991.
