Recipe/Example/Sardinillas

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Revision as of 12:33, 13 February 2025 by Aleene (talk | contribs) (Created page with "== Product == [https://world.openfoodfacts.org/product/20703622/sardines-in-extra-virgin-olive-oil-nixe Product link] Ingredients: 72 % sardines (fish), 27 % extra virgin ol...")
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Product

Product link

Ingredients:

72 % sardines (fish), 27 % extra virgin olive oil, 1 % salt

Nutritional values:

(15.6,3.5,1.7,0.1,20.6,1.2)

Ciqual

European pilchard or sardine, raw (26065) (9.48,2.4,0,0,19.5,0.22)
Olive oil, extra virgin (17270) (99.9, 15.2, 0,0,0,0)
Salt, white (sea, igneous or rock), no enrichment (11017) (0,0,0,0,0,97.8)

Fit results

NNLS forced order

John fit

In this case the recipe estimator comes up with a much lower estimate for the oil. The Ciqual sardine (26065) chosen seems to have a higher fat content than the one used in the product, which means that once the protein nutrient target is reached (which only comes from the sardines) the fat target has also almost been reached so only a small amount of oil is needed to match the nutrients. It may be that calculating a min and max for each ingredient could mitigate this, but the "best estimate" would still remain the same.