Specifying Recipe Ingredient
Units for Nutrition Analysis
QUESTION: I have a recipe that calls for 1 large egg.
I've entered onto the ingredient list as
1 each egg, large
and linked it to a raw fresh egg in the nutrition database. However, it is listed as an omission when I perform a nutritional analysis. What am I doing wrong?
ANSWER: NYC has no conversion for the unit "each". Select "egg,whole,raw,fresh" in NYC's nutrition database and study the units on file for it and use one of them (i.e., use "g", "cup", or "extra large").
So these should work:
qty unit description
1 extra large egg
1/5 cup egg
However, for easiest use of NYC nutrition with ambiguous units like "each", "whole", "large", etc., get into the habit of appending a weight or mass onto your generic unit using parentheses, like this:
1 large (6 oz) egg
1 clove (0.2 oz) garlic
rather than just using "large" or "clove". This removes the ambiguity
of these vague units, allowing NYC to detect the mass unit and use it to
do the analysis accurately. Use of mass (g, kg) or weight (oz, lb)
units is recommended with NYC, because ALL of the USDA nutrition entries
use mass units. NYC will always be able to convert such units in
the nutrition analysis.
See previous NYC Tips
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