Nutritional Breakdown to Understand and Adjust Recipes

Posted on March 11, 2014 by

One question that sometimes comes up from our customers is "why does my recipe have 12% fat, I didn't expect that". Customers also want to be able to adjust their recipes to make them healthier or fit certain macronutritional profiles - so it's not just to calculate nutrition but also to understand how it got there and change it if possible. You want to be able to answer questions like "What's the best way to remove sodium?" and "What happens if we use less of a certain ingredient?".

We started doing more of our own nutrition analysis recently, and found it hard to dig deeper into the recipe. So, we sat down and made a really simple tool to analyze your recipe's ingredients, see where every nutrient is coming from, and flat out understand your recipe better.

We call it our nutritional breakdown (and you can actually use it yourself on our sample recipe):

Nutrition breakdown on ReciPal

Understand your recipe with our nutrition breakdown

So what does it allow you to do?

A picture is worth a thousand words, but here are 40 if you didn't try it out for yourself:

  • View each nutrient and each ingredient's contribution to the total recipe
  • Sort ingredients by how much they contribute to each nutrient
  • Easily see which ingredients are missing optional data
  • Understand how to adjust your recipe to affect the exact nutrients you want

We've already used it a bunch and don't know how we lived without it. What do you think? Leave feedback in the comments.

About Lev Berlin

Lev Berlin ReciPal SlantShack Author Bio

Lev Berlin is the founder & CEO of ReciPal. Having previously been a founder of SlantShack Jerky, he needed nutrition labels and simple tools to start and run the business. He's read the FDA food labeling code countless times in the process of creating ReciPal and helping small food businesses with their labels. He's reviewed and created thousands of food labels, and been a mentor and guest speaker at food incubators, food business courses, and regulatory conferences, like Brooklyn Foodworks and ICE.

After graduating from Princeton with an engineering degree, Lev was a management consultant, then founder or early employee at half a dozen startups. He loves nothing more than helping other small businesses get off the ground and achieve their goals.

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