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I happen to have a jar of curry paste with these ingredients.

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...and this nutrition:

enter image description here

In the UK, ingredients have to be listed in order of weight. So at a glance I know, for example that (per 100g):

  • that there is less than 6g of Turmeric.
  • there is less than 5g salt because otherwise the nutrition would be off.
  • that there's about 63g of water (unaccounted for weight in the nutrition)
  • that there is less than 2g of funnel of cloves (because 'spices' has to be <2g by UK rules)

Thus that there's less then 13g of rapeseed oil, and thus that the rest of the fat has to come from the spices in varying amounts.

I think there is enought information on the packets to do a really good reverse engineering of the actual amounts (with upper and lower bounds obviously) and I'm looking for software to do it.

It feels like something that is very software friendly, and that a reasonble constraint satisfier would have little or no problem with. Where can I find such a thing?

There are, obviously, lots of reasons that software WON'T give you 'great' answers for this, including:

  • Foods can change nutrition under heat and we don't know about how much the ingredients are heated
  • A receipe is more than just the amounts
  • Most of the information is sort of obvious (obviously you'd have less than 2g of cloves because otherwise they'd be overpowering)

...but I do think that I'd get quite good answers, and they'd certainly be better than me guessing by looking at the back of the packet.

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  • I wouldn't wonder if there's an Android/iPhone app letting you make photos of the two sides, uploading them to some server for processing, and returning the answer to you – though I haven't seen it yet. I have some food scanners in my lists but didn't try them; so if Android apps would be acceptable, you might wish to have a look.
    – Izzy
    Jun 25, 2021 at 21:28
  • Frame challenge. With a curry, the precise measure of the ingredients is far less important than the method… that's one reason those jars never taste like a take-away, they load them with vinegar for starters. You can go through 20 dedicated curry recipe books & still not manage to make a good one. [I have no formal culinary training, so without that, it took me 20 years to learn how to make a curry like I could buy in any 'indian' in Bradford.]
    – Tetsujin
    Jun 27, 2021 at 18:59

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