The information is for reference only: these numbers, especially for seasonings and condiments, can vary significantly by brand (see lists of products I use and their sodium content).
Here is how I figure out the nutrition data.
2. Check specific ingredient information with the following, and refine the calculation.
- product labels
- manufacturer websites
- Shokuhin Seibun-hyo [Food Constituent Table] (Publishing Division, Kagawa Nutrition University): contains detailed data according to food state (dry, rehydrated, salted, fat removed, etc.) and part/section
- Choori no tame no Beeshikku Deeta [Basic Data for Cooking] (Publishing Division, Kagawa Nutrition University): explains changes in nutrition values according to preparation method
- USDA National Nutrient Database for Standard Reference: for local ingredients