Recipe Calculation Tool For Food Data Compilation (Validation Data)

These datasets contain food composition data generated through laboratory analysis and using the recipe calculation tool. These data were used to validate the accuracy of the tool. These also include details on the performed statistical analysis.The provided validation data were generated for single-ingredient prepared food and complex dishes as follows:1. Recipe Calculation Data:- These data were generated using the recipe calculation tool following the steps outlined in the manual. Philippine Food Composition Tables (PhilFCT) Database 2025 was used as a data source for raw ingredients. - Each raw ingredient was meticulously cleaned and weighed to ascertain the exact edible portion prior to the application of heat. - The cooking environment and handling procedures were strictly controlled to reflect common household culinary practices. - Following the cooking process, dishes were allowed to cool at room temperature, and total final cooked weights were recorded to accurately document moisture loss or fat uptake prior to chemical analysis.2. Analyzed data:- The following 20 nutrients were obtained via direct laboratory analysis: Water (g), Protein (g), Total Fat (g), Ash (g), Total Dietary Fiber (g), Total Sugars (g), Sodium (mg), Calcium (mg), Phosphorus (mg), Iron (mg), Retinol (µg), ß-carotene (µg), Thiamin (mg), Riboflavin (mg), Niacin (mg), Vitamin C (mg), Cholesterol (mg), Total Monounsaturated Fatty Acids (g), Total Polyunsaturated Fatty Acids (g), and Total Saturated Fatty Acids (g). - An additional 7 nutrient parameters were derived from the laboratory analyzed data, as follows: Total Carbohydrate By Difference (g), Energy from total carbohydrate (in kcal and kJ), Available Carbohydrate (g, carbohydrates excluding dietary fiber), Energy from available carbohydrate (in kcal and kJ), and Vitamin A Retinol Activity Equivalent (µg).- All chemical analyses were performed in a facility formally accredited by the Philippine Accreditation Bureau (PAB) under the Department of Trade and Industry, strictly complying with PNS ISO/IEC 17025:2017 standards. The laboratory is additionally accredited by the Food and Drug Administration (FDA) under the Department of Health, in accordance with the Food and Drug Administration Act of 2009 (RA 9711). - To ensure absolute data integrity, all analytical procedures were executed in duplicate or triplicate using validated standard methodologies. - All analytical results used for comparative validation were expressed universally per 100 g edible portion on a fresh-weight basis.