Item comparison

  • Photo description: Sliced seasoned chicken breast with white rice and baby carrots on a red plate.
  • Analysis services used: Local, Claude CLI

Macro comparison

Metric Local Claude CLI Aggregate
Calories (kcal) 450 565 508
Protein (g) 45 57 51
Carbohydrate (g) 51 62 56.5
Fat (g) 5 7 6
Confidence moderate moderate derived
Status ok ok 2 services

Service notes

Field Local Claude CLI
Food description Seasoned chicken breast
White rice
Baby carrots
Seasoned chicken breast, sliced
White rice, likely long-grain or basmati
Baby carrots
Portion summary Seasoned chicken breast: about 4.5 oz cooked, roughly 125-130 g
White rice: about 1 cup cooked
Baby carrots: about 5 baby carrots, roughly 50-60 g
Seasoned chicken breast: 220 kcal, 40 g protein, 0 g carbohydrate, 5 g fat
White rice: 205 kcal, 4 g protein, 45 g carbohydrate, 0 g fat
Baby carrots: 25 kcal, 1 g protein, 6 g carbohydrate, 0 g fat
Chicken breast: about 170 g, 6 oz cooked, one medium breast sliced into pieces
White rice: about 200 g cooked, about 1.3 cups
Baby carrots: about 60 g, 4 medium baby carrots
Chicken breast, seasoned and cooked: 280 kcal, 52 g protein, 0 g carbohydrate, 6 g fat
White rice, cooked: 260 kcal, 5 g protein, 56 g carbohydrate, 1 g fat
Baby carrots: 25 kcal, 0 g protein, 6 g carbohydrate, 0 g fat
Assumptions Chicken portion is a medium cooked breast serving, about 4.5 oz
Rice portion is about 1 cup cooked
Baby carrots are plain, without added butter or glaze
Only a small amount of cooking oil was used on the chicken, if any
No sauce or hidden calorie-dense additions were included
Chicken breast is boneless skinless, baked or pan-seared with dry seasoning and minimal added oil
Rice is plain cooked long-grain white rice with no added butter or oil
Baby carrots are plain with no dip or added fat
Plate is about 10 inches and was used for visual portion scaling
Uncertainty notes The main uncertainty is the exact chicken and rice portion size, plus whether extra oil was used in cooking; a larger rice serving or more cooking fat would raise calories and fat materially. If oil or butter was used in cooking the chicken or rice, fat and calories could increase by about 40-120 kcal
The chicken portion could range from about 140-200 g, shifting protein by about 8 g and calories by about 50 kcal
Raw-output reference /Users/notgeoff/.openclaw-coachluca/workspace/athlete/data/nutrition-analysis/raw/2026-04-22/2015/local.md /Users/notgeoff/.openclaw-coachluca/workspace/athlete/data/nutrition-analysis/raw/2026-04-22/2015/claude-cli.md

Aggregate estimate

  • Calories: 508 kcal
  • Protein: 51 g
  • Carbohydrate: 56.5 g
  • Fat: 6 g
  • Aggregate method: simple mean across 2 successful service(s)