Nutrition Data

As a part of sodium intake monitoring for Tom, most recipes (new and updates) after October 2013 include nutrition data, including calories, protein, carbohydrates, fat and sodium.
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.

1. Calculate rough figures on Eatreat, a Japanese nutrition value analysis website that uses data from the Food Composition Database by the Japanese Ministry of Education, Culture, Sports, Science and Technology.

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