Difference between revisions of "Recipe/Example/Nuts royal"
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(Created page with "== Product == [https://world.openfoodfacts.org/product/20816445/nuts-royal-alesto Link] Ingredients: 25% Walnuts, 25% Hazelnuts, 25% Cashews, 25% Blanched Almonds Nutrients...") |
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Almond, peeled, unpeeled or blanched (15041) (52.5, 3.95, 8.76, 4.63, 9.9, 21.4 0.048) | Almond, peeled, unpeeled or blanched (15041) (52.5, 3.95, 8.76, 4.63, 9.9, 21.4 0.048) | ||
+ | |||
+ | == Fit results == | ||
+ | |||
+ | === NNLS with forced order === | ||
+ | Deviance 35.9 very large | ||
+ | |||
+ | [[File:NutsRoyalFitNutrituionalValues.png|400 px|thumb|center|Nuts Royal Fit Nutritional Values]] | ||
+ | |||
+ | There is a large deviation due to proteins and carbohydrates. Can this be due to variability in the ingredients? | ||
+ | |||
+ | === John fit === | ||
+ | This also has the issue with en:walnut being mapped to a fresh, rather than dried, walnut. Once this is corrected the estimate for Almonds (last ingredient) improves from 0 to 9%, but the overall nutrient difference is slightly worse. This is potentially because each ingredient has a relatively similar nutrient profile, so minor differences in the quality of nut used could significantly affect the results. |
Latest revision as of 12:03, 13 February 2025
Product
Ingredients:
25% Walnuts, 25% Hazelnuts, 25% Cashews, 25% Blanched Almonds
Nutrients:
(58, 6.4, 6.4, 4.2, 8.5, 20.4, 0.01)
Ciqual
Walnut, dried, husked (15005) (67.3, 6.45, 6.88, 3, 6.7, 13.3, 0)
Hazelnut (15004) (56.9, 4.75, 7.16, 4.9, 11.6, 14.4, 0)
Cashew nut, dry-grilled, unsalted (15055) (49, 8.87, 23.5, 6.63, 5.7, 17.4, 0.02)
Almond, peeled, unpeeled or blanched (15041) (52.5, 3.95, 8.76, 4.63, 9.9, 21.4 0.048)
Fit results
NNLS with forced order
Deviance 35.9 very large
There is a large deviation due to proteins and carbohydrates. Can this be due to variability in the ingredients?
John fit
This also has the issue with en:walnut being mapped to a fresh, rather than dried, walnut. Once this is corrected the estimate for Almonds (last ingredient) improves from 0 to 9%, but the overall nutrient difference is slightly worse. This is potentially because each ingredient has a relatively similar nutrient profile, so minor differences in the quality of nut used could significantly affect the results.