Recipe/ExampleMacqueraux

From Open Food Facts wiki
Jump to navigation Jump to search

Product

Link

nutrition: (11, 3, 0.8, 0.6, 13, 1)

ingredients:

Filets de maquereaux (60%), eau, carottes (5%), oignons (5%), vinaigre d'alcool, cornichons (cornichons, vinaigre d'alcool, sel) (dont sulfites) (1,7%), vinaigre de vin blanc, vin blanc (1%), sel, jus de citron concentré, poivre noir, laurier, thym.

Ciqual

Mackerel, raw (13.5, 3.22, 0, 0, 18.1, 0.16) no fiber
Carrot, raw (0, 0, 7.59, 6, 0.63, 0.11 ) fiber 2.7
Onion, raw (20034) (0.62, 0, 6.25, 4.8, 1.1, 0.098) fiber 1.7
Vinegar (11018) (0.1, 0, 0.62, 0.04, 0.04, 0.033) fiber 0
Gherkin, pickled in vinegar (11004) (0,0, 0.78, 0.6, 1.05, 1.72,0 ) fiber 1.5
Vinegar form red wine (11220) (0, 0, 0, 0, 0, 0.013) fiber 0
Wine, white, dry (5215) (0, 0, 4.04, 0.17, 0, 0, 0.0063) no fiber
Salt, white (sea, igneous or rock), no enrichment (11017) (0, 0, 0, 0, 0, 97.8) no fiber

Fit results

NNLS with forced order

Deviance 1.5 (above 1 warrants a second look

 
Mackarel fit nutrients

Fit looks good, but the mackerel used has a bit more fat and less proteins. Carbs due to vegetables ok.

Fiber estimate

0.23 (very low)

John fit

This currently over-estimates the Mackerel and underestimates the vegetables. This may be because carbohydrates are currently being ignored (due to differences in reporting net and gross) and because fibre is not quoted, sugars are the only other carbohydrate involved, but they have relatively low quantities so don't influence the results significantly. Also including carbohydrates in the analysis, or increasing the weight of that sugar has on the variance, gives some improvement in the estimate.