parmesean cheese/nutritional data

[Guest guest]

Can anyone find the correct nutritional data for the reggiano cheese? Oh and

Broccoli too, there are way to many carbs in the usda version compared to

what my dietican uses and the stanford planner. I am stumped as to which

data to use. The USDA is so different from the Stanford planner, and

compared to what is on the label itself. I'm finding way too many

discrepancies.

Where is everyone getting their data from?

[Guest guest]

I didn't find specifically reggiano, but in the Bowes and Church

book, parmesan has the following values: for hard cheese, 28g has

7.3g fat, 10.1 g protein, 0.9g carbs. Broccoli boiled, for 180g ,

0.6 fat, 5.4g protein, 9.1g carb.

You can plug these into the stanford planner as is, and it will

calculate the values based on 100 grams. Make sure to put at the end

of the planner so you don't mess up any of your other menus.

I use the Bowes and Church's Food Values of Portions Commonly Used

for reference when I cannot find something, which is the same book

that my dietitian uses.

Regards,

> Can anyone find the correct nutritional data for the reggiano

cheese? Oh and

> Broccoli too, there are way to many carbs in the usda version

compared to

> what my dietican uses and the stanford planner. I am stumped as to

which

> data to use. The USDA is so different from the Stanford planner,

and

> compared to what is on the label itself. I'm finding way too many

> discrepancies.

> Where is everyone getting their data from?

>