| Amount | Ingredient | |
| 44 oz | Chicken Breast | meat and skin, raw |
| 16 oz | Egg noodles | enriched |
| 1 cup | Peas | Green Peas, frozen |
| 12 oz | Mushrooms | White Mushrooms, raw |
| 12 oz | Carrots | raw |
| 2 cups | Sour Cream | cultured |
| 1/2 tsp | Table salt | |
|
Base Deficits(without Supplements)
|
Calcium
|
5869
|
|
Iron
|
58
|
|
Potassium
|
1066
|
|
Zinc
|
61
|
|
Copper
|
2.3
|
|
Manganese
|
3.4
|
|
Vitamin E
|
47
|
|
Vitamin D
|
6.1
|
|
Vitamin B12
|
15.8
|
|
Choline
|
1321
|
|
Vitamin C
|
58
|
|
| Suggested: | |
| Centrum Adult | 2-1/2 tablet |
| Nature Made Zinc | 1 tablet |
| Jarrow's Zinc Balance | 1 capsule |
| Pet-Tinic | 5-5/8 ml |
| Calcium carbonate | 2-7/8 tsp |
| Potassium citrate | 1/2 tsp |
| Choline bitartrate | 1-1/4 tsp |
Required:
Taurine 2000 mg
Recommended:
Omega 3 DHA/EPA 2500mg
(plus 10 IU vitamin E
for each gram of fish oil)
|
|
| Nutrient Percentages | | Minerals | | Vitamins | | Ingredients |
| Energy (kcal) | 100 | Calcium | 149 | Vitamin A | 83 mcg | Egg noodles |
| Energy kcal / gm | 4.55 | Iron | 2 | Vitamin E | 1.8 mg | Chicken Breast |
| Protein % | 35 % | Magnesium | 18.6 | Vitamin D | 0.6 mcg | Sour Cream |
| Energy from Protein | 27 % | Phosphorus | 95 | Thiamine | 0.3 mg | Carrots |
| Fat % | 22 % | Potassium | 177 | Riboflavin | 0.2 mg | Peas |
| Energy from Fat | 42 % | Sodium | 58 | Niacin | 5.3 mg | Mushrooms |
| Phosphorus % | 0.4 % | Zinc | 2.1 | Pantothenic Acid | 1 mg | Table salt |
| Calcium % | 0.7 % | Copper | 0.1 | Vitamin B6 | 0.3 mg | |
| Ca:Phos Ratio | 1.6 :1 | Manganese | 0.2 | Folacin | 51 mcg | |
| Potassium % | 0.8 % | Selenium | 16.3 | Biotin | 1.6 mcg | |
| Sodium % | 0.3 % | | | Vitamin B12 | 0.5 mcg | |
| Omega 6:3 Ratio | 0.1 :1 | | | Choline | 60 mg | |
| Omega 3 % | 0.1 % | | | Vitamin K | 2 mcg | |
| Carbohydrate % | 39 % | | | Vitamin C | 4.5 mg | |
| Fiber % | 3.4 % | | | | | |
| Sugars % | 5.1 % | | | | | |
| Portions in recipe | 45 | | | | | |
Values shown include the suggested supplements.
Nutrient percentages are calculated on a dry matter basis.
Moisture content and portion size may be determined
by weighing and measuring the finished recipe batch
|