FA-96964 / Recipe scaling and nutrition / Member archive

Cooked-yield nutrition per serving: per-100 g cooked basis · case 04

Energy density of a reduced stew matches the raw ingredients instead of the concentrated dish.

Member previewVariant 4 · 3 implementations · 8 checks per implementation

Case contract

Rows [name, raw_g, kcal_per_100g, sodium_mg_per_100g, use]; use "eat" counts fully, "marinade" retains 1/5 of its weight and nutrients, "discard" contributes nothing. Cooked weight = retained raw weight * yield_pct/100 (moisture loss changes weight, not energy or sodium). Return half-up integers: serving_g = cooked/servings, kcal and sodium_mg per serving, kcal_per_100g of cooked dish (0 if nothing is retained). servings < 1 returns an error string.

Why this case matters

Recipe nutrition must account for cooking moisture loss and for marinades and aromatics that are not eaten.

One recorded failure

Sample boundary fixture

This sample comes from the broken implementation of a controlled reproducer.

Boundary fixture	Actual	Expected	Outcome
marinated chicken	`{"kcal": 254, "kcal_per_100g": 158, "serving_g": 120, "sodium_mg": 655}`	`{"kcal": 254, "kcal_per_100g": 211, "serving_g": 120, "sodium_mg": 655}`	Failed

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