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Nutritional calculator

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Icon pin6010, AU


The nutritional index

Nutritional values will be automatically calculated and displayed for all recipes added to the BakeSw@p site via the Recipe Input tool.

The values in the nutritional index that appears at the base of each recipe are:

  • Energy (in both kJ and Cal)
  • Protein (g)
  • Total Fat (g)
  • Saturated Fat (g)
  • Carbohydrate (g)
  • Sugars (g)
  • Sodium (mg)

An average quantity per serving is calculated based on the information BakeSw@p members and subscribers include when they create a recipe using the Recipe Input Tool

This calculation is based on source: NUTTAB 2010 (Food Standards Australia New Zealand); The University of New South Wales; Professor Heather Greenfield and co-workers at the University of New South Wales;  Tables of composition of Australian Aboriginal Foods (J Brand-Miller, KW James and PMA Maggiore).

Things to note

  • Calculations are based on the information provided by recipe authors, when they use BakeSw@p’s Recipe Input Tool, including ingredients, quantities and recipe servings, for example.
  • The nutritional values are intended as a guide only and may vary between individual bakes and portion sizes etc.  
  • The measures are per serving as dictated by the recipe.
  • Nutritional information is not provided based on weight as this would vary between individual bakes and portion sizes.

The source

Nutritional calculations are based on NUTTAB 2010 – Australian Food Composition Tables: Food Standards Australia New Zealand, Canberra.

There are limitations associated with food composition databases. Nutrient data published in NUTTAB 2010 may represent an average of the nutrient content of a particular sample of foods and ingredients, determined at a particular time. The nutrient composition of foods and ingredients can vary substantially between batches and brands because of a number of factors, including changes in season, changes in formulation, processing practices and ingredient source. While most of the data contained in NUTTAB 2010 are generated from analysed values, some of the data are borrowed from overseas food composition tables; supplied by the food industry; taken from food labels; imputed from similar foods; or calculated using a recipe approach.

For more information please go to:

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