Recipe/Example/Madangle Achari Masti
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Product
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Ingredients
RICE GRITS, SEASONING {REFINED PALMOLEIN, SUGAR, SPICES AND CONDIMENTS, IODIZED SALT, NATURE IDENTICAL FLAVOURING SUBSTANCES, HYDROLYZED VEGETABLE PROTEIN AND NATURAL FLAVOURS AND NATURAL FLAVOURING SUBSTANCES), REFINED PALMOLEIN, DEGERMED CORN GRITS AND BENGAL GRAM GRITS. "USED AS FLAVOURING AGENTS.
Estimates
Rice: 53.6% (estimate) Coating: 23.2% (estimate) Refined palmolein oil: 11.6% (estimate) Sugar: 5.8% (estimate) Spice: 2.9% (estimate) Condiment: < 2% (estimate) Iodised salt: < 2% (estimate) Nature identical flavouring: < 2% (estimate) Hydrolysed vegetable protein: < 2% (estimate) Natural flavouring: < 2% (estimate) Natural flavouring: < 2% (estimate) Refined palmolein oil: < 2% (estimate) Degermed-corn-grits-and-bengal-gram-grits: < 2% (estimate) Used-as-flavouring-agents: < 2% (estimate)
Nutritional Values
(29.5, 13.8, 61.2, 6, 5.6, 1.897) no fiber
Ciqual
The seasoning is second ingredient, but how are these distributed? The ingredients seem highly correlated with the nutrients (1 on 1).
Rice, raw (9100) (0.91, 0.2, 78, 0.16, 7.04, 0.0061) fiber 1.05
Palm oil, refined (16150) (100, 49.3, 0, 0, 0, 0) no fiber
Sugar, white (31016) (0, 0, 99.8, 99.8, 0, 0.0054) no fiber
Salt, white (sea, igneous or rock), iodine added, no other enrichment (11058) (0,0,0,0,0, 97.8)
Fit result
NNLS with forced order
Deviance = 0.6 (very low, so good fit)