Nutritional Values
Recipe Nutritional Values
- How do I create a nutrition label for a recipe?
- Can I make nutrition labels for more than one serving?
- How can I calculate the nutrition values of a recipe?
- What is the best way to print a recipe’s nutritional information?
- What is the Contribution Percentage (%) in the Nutrition section of a recipe?
- Accounting for Fat Absorption in Deep Fat Frying
- How do I account for nutritional changes caused by meat shrinkage without using Cooking Methods?
- How to display weight on Nutrition label?
- Cooked Pasta: How to Account for Water Absorption
- Does Galley support calculating calories using 4-4-9?
Ingredient Nutritional Values
- How can I see the nutritional values of my ingredients?
- Where does Galley pull nutritional values from?
- Can I add nutrition values to ingredients or vendor items without linking a USDA ingredient?
- Can I overwrite/ change the nutritional values from the USDA database?
- How do I update an ingredient serving size?
- How can I add nutritional values to ingredients or vendor items?
- How do I add sub-ingredients to an item I purchase?
- How do I ignore packaging on my nutrition label?
- How do I import nutrition information from the USDA Food Data Database?
Dietary Flags and Allergens
- How do I add dietary flags to Ingredients?
- How do I add dietary flags to my vendor items?
- How do I create and edit dietary flags?
- What are allergens and dietary flags and which allergens should I include on labels to be FDA-compliant?
- How can I find all of my recipes that do (or do not) have a dietary flag?
- How do I account for types or species in my allergen dietary flags?