Q. Is there a "standard" for oil retention?
A. We have not found a reliable source for standard oil retention. The amount of oil retained depends on many factors: the type of food being fried, whether or not it is breaded, how long it is fried, what type and how much oil is used, how hot the oil is, etc. Measuring the oil before and after frying is one way to estimate the oil absorption. Then add that estimated amount of the type of oil you used as an ingredient in your Recipe. Sending product to a lab for analysis is another way to determine the moisture, fat content and other nutrients content. You can Override nutrient values in Genesis to match lab results.