Q. I have been attempting to lower the saturated fat in a recipe to 1 gram/serving, which I did successfully (by lowering oil content). However, then I decided to cut the amount of honey we are using in half as well, to see what the nutritional label would look like then. I was surprised to notice that cutting the honey in half had raised the saturated fat content, although honey contains no fat whatsoever. Why did this happen? Is it a percentage based calculation?
A. The nutritional analysis per serving of your recipe will vary as you change the ingredients. For example if a serving of your recipe weighs 50g, and you decrease the amount of honey in the total recipe, but the serving remains at 50g, then there will be less honey per serving, but more of the other ingredients needed to make up the 50g.