Dear Nadia, No, you need to take retention factors into account although it is a fairly simple simple mass balance calculation (using an engineering term). You need to be careful with sensitive vitamins like vitamin C, which deteriorate if you for example cut the lettuce in the salad. Best regards, Anders Anders Møller Borgediget 12 DK-4000 Roskilde, Denmark Nadia Bastide skrev den 08.10.2015 14:11: > Dear all, > > I am a french scientific engineer working on food databases. > > I would like to calculate raw recipes like salads. Could you indicate me if the "raw ingredients method" (sum og nutritional values of each ingredient without appling any correction factor) is appropriate in this case? > > Tank you very much in advance, > Nadia Bastide > > -- > Nadia BASTIDE > > _PhD Nutrition_ > > Research Engineer > > Groupe de Gastronomie moléculaire > UMR 1145 Ingénierie Procédés Aliment GENIAL > > Laboratoire de chimie analytique, 16 rue Claude Bernard, 75005 Paris. > tel : 01 44 08 17 26 > > ------------------------- > > To unsubscribe from the InFoods-Food-Comp-L list, click the following link: > https://listserv.fao.org/cgi-bin/wa?SUBED1=InFoods-Food-Comp-L&A=1 [1] Links: ------ [1] https://listserv.fao.org/cgi-bin/wa?SUBED1=InFoods-Food-Comp-L&A=1 ######################################################################## To unsubscribe from the InFoods-Food-Comp-L list, click the following link: https://listserv.fao.org/cgi-bin/wa?SUBED1=InFoods-Food-Comp-L&A=1