About Edible Portion (EP) of Food Item
For certain food items, namely raw protein and some produce, an edible portion (EP) percentage value may be assigned, as indicated below.
The EP of each ingredient in a recipe contributes to nutritional information and the estimated serving size of the recipe. For example, if the ingredient of ground beef has an EP of 72%, then 72% of the ground beef’s total weight is considered in the estimated serving size calculation.
For more information on the estimated serving size and how it is calculated against the recipe yield, see the Understanding Estimated Serving Size article.
Note: When cost per ingredient is calculated for a recipe, the cost for an ingredient with an EP is based on the as purchased (AP) amount and not the EP (i.e., the EP does not change the cost of the ingredient).
In the MealSuite system, EP values are maintained by the MealSuite nutrition services team and are referenced to the USDA utilizing the most comparable source for the food item.
How EP Weight of a Food Item is Calculated
The EP weight of a food item (i.e., ingredient or prepared food) is calculated as follows:
AP Amount | Multiplied by the Food's EP Percentage | EP Amount |
12 lbs |
66% | 7.92 lbs (3592.45 g; 126.72 oz) |