Table 2.

Calculating plant or animal food group content using the recipe-based approach

Product name	Weight factor	Ingredients	Applicable food group for ingoing ingredient	Food group serving/100 g of ingoing ingredient	Ingredient weight (g)	Proportion of ingredient†	Food group serving/100 g of outgoing ingredient‡ or multi-ingredient product§	Total food group(s) serving/100 g for product||
Calculation of the plant and/or animal content in a multi-ingredient food (e.g. hollandaise sauce)
Sauce, hollandaise, homemade	–10	Butter, plain, no added salt	Animal fats	5·045	125	0·67 206	3·39	Animal fats: 3·39
		Pepper, ground, black or white	Vegetables, herbs and spices	20	0·34	0·00183	0·037	Vegetables, herbs and spices: 0·037
		Egg, chicken, yolk, raw	Eggs	0·731	51	0·2742	0·200	Eggs: 0·200
		Juice, lemon, commercial	Fruit juices	0·769	10·32	0·05549	0·043	Fruit juices: 0·043
		Water, tap	Water	0·4	20	0·10 753	0·043	0·043
					185·994*
Calculation of plant and animal content in a mixed dish (e.g. eggs benedict) when the ingredients contain another multi-ingredient food (e.g. hollandaise sauce)
Eggs Benedict, poached chicken egg, with smoked salmon, spinach and hollandaise sauce, with bread or English muffin	0	Sauce, hollandaise, homemade			25·5	0·19 570		Animal fats: 0·756
		Butter, plain, no added salt	Animal fats	3·39			0·664	Vegetables, herbs and spices: 0·300
		Pepper, ground, black or white	Vegetables, herbs and spices	0·037			0·007	Eggs: 0·234
		Egg, chicken, yolk, raw	Eggs	0·200			0·039	Fruit juices: 0·008
		Juice, lemon, commercial	Fruit juices	0·043			0·008	Fish and seafood: 0·083
		Water, tap	Water	0·043			0·008	Refined grains: 0·798
		Egg, chicken, whole, poached, no added fat	Eggs	0·833	30·5	0·23 408	0·195
		Butter, not further defined	Animal fats	5·045	2·4	0·01842	0·091
		Salmon, smoked, sliced	Fish and seafood	1·000	10·8	0·08289	0·083
		Spinach, boiled, microwaved or steamed, drained, not further defined	Vegetables, herbs and spices	1·333	27·6	0·21 182	0·282
		Muffin, English style, from white flour, commercial, toasted	Refined grains	3·106	33·5	0·25 710	0·798
					103·3*

^*Final weight of the product = sum of all ingredients (g) × .

†Proportion of ingredient . Ingredient proportions are calculated after accounting for changes in weight (weight factor) during food processing and cooking of the final product.

‡Food group servings/100 g of outgoing ingredient = portion of ingredient × food group serving/100 g of ingoing ingredient.

§Food group servings/100 g of outgoing multi-ingredient product

||Total food group servings/100 g for the product = sum of all food servings for each unique food group in the product.