So, I have been getting progressively more annoyed at the incredible variance of nutrition values in cooked products. Quite a few cooking recipes either destroy boatloads of nutrition, or create it out of thin air. Let me illustrate using two pretty extreme cases:
Sausage gravy – 76 total nutrition – created from:
1 chunk of meat (28 nutrition when cooked)
1 lard/tallow (worth ~36 nutrition in most other recipes)
1 flour (could have been baked into 2 2/3 bread, worth ~53 nutrition)
2 mushrooms (36 total nutrition when cooked)
Total nutrition of ingredients: 153
You lose 77 nutrition, over half the total, by making this recipe!!
On the other end of the spectrum:
Pemmican – 296 total nutrition – created from:
2 lard/tallow (again, worth about 72 nutrition in other, more reasonable recipes)
6 meat jerky (worth 54 nutrition)
2 dehydrated veggies (worth 40 nutrition) OR 1 raw fruit (worth anywhere from 8 to 30 nutrition)
Total nutrition of ingredients is at MOST, 166, even if you used inefficient ingredients. In which case, you created a whopping 130 nutrition out of thin air.
These and other inconsistencies have nagged at me for too long!! So I have started a project to balance food a bit. I got partway through, and realized, “It would be a damn shame if I did all this work and the community thoroughly despised my idea,” and so here I am, seeing if you guys approve of what I’ve done so far. I made a bit of a write-up, at first for myself to stay organized while I planned the changes, but I polished it for posting here. You can find it below.
I would greatly appreciate any positive feedback or constructive criticism, or even just your ideas (within reason of course; this is a pretty time-consuming undertaking already, and I have limited time to spend on it)
The Great Food Rebalance
Definitions:
BCN: Base Crafted Nutrition -- The nutrition value this food provides when crafted in the simplest possible way.
BCE: Base Crafted Enjoyability -- As above, but for enjoyability.
Axiom 1: Raw food should provide nutrition less than or equal to the BCN value.
Axiom 2: Processing foods should only ever add nutrition or leave it unchanged, never subtract. Nutrition gain should not exceed 10-20% of raw products in most cases.
Axiom 3: Processing foods should provide some benefit, usually enjoyability and/or nutrition, however health benefits or extended/perpetual preservation qualify as well.
Axiom 4: In recipes that take one of several food types, ratios of the possible ingredients should be adjusted such that the nutrition values are as even as possible. (Example: Granola used to
take either 4 oatmeal and 4 rice, a choice between using 196 or 144 nutrition. This was adjusted to 4 oatmeal or 5 rice, a choice between using 196 and 180 nutrition.)
List of BCN and BCE values being used to balance derivative foods:
Food Crafted to BCN BCE
Meat Cooked Meat 28 0
Fish Cooked Fish 23 0
Stomach Boiled Stomach 15 -3
Offal Cooked Offal 28 -5
Eggs Boiled Egg 38 2
Fruit Cooked Fruit 18 2
Vegetable Cooked Mushroom, Baked Potato ~20 1 to 4
Oatmeal Cooked Oatmeal 48 2
Rice Cooked Rice 36 1
Beans Cooked Beans 50 1
Flour Bread 53 ~3
Bread - 20 1
Oil/Fat ~~Corn Tortilla ~36 ?
Milk is more difficult to nail down, best guess is around 18 nutrition per unit (which is what you get if you process it into cheese)
Cheese - 30 5
Bone Bone Broth 2 0
Note on bread/flour: flour BCN and BCE were calculated with bread, not flatbread. This has the effect of making alternative uses for flour (pies, pancakes, etc) far more
attractive if yeast is not available, which seemed like the desired effect to me, even if it slightly breaks axiom 2.
Note on junkfood: Generally, I made junkfood have ever so slighly less nutrition than its base components (breaking axiom 2) but they generally have absurdly high enjoyability to compensate.
List of buffed nutrition values:
Food Before After
Dlx Cooked Oatmeal 32 34
Protein Shake 16 28
Dehydrated Fruit 16 18
Dehydrated Meat 20 28
Rehydrated Meat 22 28
Peanut Butter 5 20
PB Sandwich 30 60
PB&J Sandwich 45 72
PB&H Sandwich 45 66
PB&M Sandwich 45 66
Fruit Pie 16 22
Kompot 5 6
Waffle 37 40
Pancake 22 40
Fruit Pancake 25 45
Chocolate Pancake 25 40
Cookie 12 16
Nachos with meat 12 13
Chili Con Carne 48 76
Curry with Meat 50 60
Vegetable Soup 23 28
Mushroom Soup 20 26
Pelmeni 48 72
Sausage Gravy 38 86
Taco 15 17
Meat Pie 16 24
Salted Meat Slice 21 28
Bologna 3 6
Smoked Meat 26 28
Deluxe Sandwich 38 40
Dlx Scrambled eggs 33 36
List of nerfed nutrition values:
Food Before After
Pemmican 37 21
Fruit Juice 4 1
Juice Pulp 15 8
Cranberry Juice 3 2
Protein Drink 11 10
Granola 31 27
Nachos meat+cheese 24 23
Boiled noodles 30 28
Sloppy Joe 31 24
Meat Fried Rice 41 27
Baked Beans 44 22
Dlx Beans + Rice 36 21
Broth 40 20
Meat Soup 40 32
Woods Soup 35 31
Hamburger 30 24
Cheeseburger 35 32
Meat Pizza 50 45
Sushi Rice 36 20
Meat Temaki 40 36
Lasagne 38 22
Spaghetti Bolognese 25 22
Canned Meats 38 28
Aspic 25 18
Glazed Tenderloins 65 36
Pickled Meat 45 30
Meat Sandwich 30 25
List of changed enjoyability values:
Food Before After
Cranberry Juice 3 7
Dehydrated Fruit 2 -1
Rehydrated Fruit 4 2
Dehydrated Meat 0 -3
Rehydrated Meat 2 0
Jam Sandwich 15 12
PB&J Sandwich 6 16
PB&H Sandwich 6 16
PB&M Sandwich 6 16
Fruit Waffle 6 12
Chocolate Waffle 12 14
Fruit Pancake 3 8
Chocolate Pancake 6 9
Chili Con Carne 5 12
Curry with Meat 8 12
Broth 1 0
Bone Broth 10 0
[All soups] 1 4
Spaghetti Bolognese 4 10
Canned Meats 2 0
Salted Meat Slice 2 1
List of changed recipes:
Food Ingredient(s) changed Changed to...
Fruit Leather 1 fruit, 5 sugar 3 fruit, 15 sugar
Dlx Cooked Oatmeal oatmeal, sweetener/fruit, water oatmeal, sweetener, fruit, water
Granola 4 oatmeal/4 dried rice 4 oatmeal/5 dried rice
Cookie flour/oatmeal/rice flour/oatmeal
Pemmican 2 dried veggies/1 fruit 2 dried veggies/2 fruit
Sloppy Joe red sauce/canned tomato/2 tomatoes red sauce/canned tomato/tomato
Meat Fried Rice meat/2 sausage/2 bacon meat/sausage/bacon
Chile Con Carne red sauce/chili pepper/powder chili pepper/powder
Broth egg/1 or 2 veggies egg/1 veggie
Meat Soup pasta/veggie/egg/beans/rice pasta/2 veggies/egg/beans/rice
Vegetable Soup pasta/veggie/egg/beans/rice pasta/2 veggies/egg/beans/rice
Woods Soup meat/2 eggs 3 meat/2 eggs
Taco 3 corn tortillas 1 corn tortilla
Lasagne seasoning/red sauce/2 tomato seasoning AND 2 red sauce
Spaghetti Bolognese seasoning/red sauce/2 tomato seasoning AND 2 red sauce
Vacuum-Packed Meat 2 meat 1 meat
Bologna 1 meat, 5 salt, 5 charcoal 2 meat, 10 salt, 10 charcoal
List of misc changes
Wherever Fruit Jam was usable instead of a raw fruit, it now requires 2 units per standard fruit rather than just 1.
Separated Kompot recipes: one that only allows Juice Pulp but is identical otherwise, and one that allows anything EXCEPT Juice Pulp but provides 2 units of Juice Pulp.
Wherever Powdered Eggs were used, 8 powdered egg units are required rather than 5, to make them nearly equivalent to normal eggs.
Most raw fruit changed to 16-18 nutrition.
All varieties of pancakes and waffles reduced to 5 days perishability.
Egg substitute removed from meat fried rice recipe, too much of a pain to balance. Besides, it is called MEAT fried rice, right?
Most recipes with cooked meat with a rot time of 15 days were reduced to 10 days.
Changed quench of cranberry juice from 37 to 40.