Item comparison
- Photo description: GF focaccia sandwich: large square focaccia roughly hand-sized with thick pale GF bun. Interior shows generous prosciutto, large mound of arugula, visible pine nuts, fig jam on bottom bread surface, balsamic reduction drizzled over. Substantial sandwich.
- Analysis services used: Local, Claude CLI, Codex CLI
Macro comparison
| Metric | Local | Claude CLI | Codex CLI | Aggregate |
|---|---|---|---|---|
| Calories (kcal) | 755 | 870 | 860 | 828 |
| Protein (g) | 21 | 28 | 24 | 24.3 |
| Carbohydrate (g) | 101 | 109 | 120 | 110 |
| Fat (g) | 30 | 36 | 32 | 32.7 |
| Confidence | moderate | moderate | moderate | derived |
| Status | ok | ok | ok | 3 services |
Service notes
| Field | Local | Claude CLI | Codex CLI |
|---|---|---|---|
| Food description | Gluten-free focaccia bread (top and bottom halves) Prosciutto Arugula Pine nuts Fig jam Balsamic reduction |
Gluten-free focaccia bread (top and bottom) Prosciutto Arugula Pine nuts Fig jam Balsamic reduction |
Gluten free focaccia sandwich with prosciutto, arugula, pine nuts, fig jam, and balsamic reduction |
| Portion summary | GF focaccia (both halves combined): ~160 g Prosciutto: ~60 g (generous layering, ~4-5 thin slices) Arugula: ~30 g (large mound, arugula is very light) Pine nuts: ~15 g (1 small handful scattered) Fig jam: 30 g (1.5 large spoonfuls spread on bread) Balsamic reduction: 15 mL (light drizzle, primarily sugar-based syrup) GF focaccia (160 g, dense GF bread with oil): 420 kcal, 6 g protein, 72 g carbohydrate, 12 g fat Prosciutto (60 g): 120 kcal, 12 g protein, 0 g carbohydrate, 8 g fat Arugula (30 g): 8 kcal, 0.8 g protein, 1 g carbohydrate, 0 g fat Pine nuts (15 g): 102 kcal, 2 g protein, 2 g carbohydrate, 10 g fat Fig jam (30 g): 75 kcal, 0 g protein, 19 g carbohydrate, 0 g fat Balsamic reduction (15 mL): 30 kcal, 0 g protein, 7 g carbohydrate, 0 g fat |
GF focaccia (both halves): ~185 g Prosciutto: ~70 g Arugula: ~30 g Pine nuts: ~15 g Fig jam: ~20 g Balsamic reduction: ~15 mL GF focaccia (both halves): 545 kcal, 7 g protein, 87 g carbohydrate, 19 g fat Prosciutto: 135 kcal, 18 g protein, 0 g carbohydrate, 7 g fat Arugula: 8 kcal, 1 g protein, 1 g carbohydrate, 0 g fat Pine nuts: 100 kcal, 2 g protein, 2 g carbohydrate, 10 g fat Fig jam: 50 kcal, 0 g protein, 12 g carbohydrate, 0 g fat Balsamic reduction: 30 kcal, 0 g protein, 7 g carbohydrate, 0 g fat |
Gluten free focaccia sandwich: approximately 330 g total |
| Assumptions | GF focaccia estimated as a dense rice/tapioca/starch-based bread with added olive oil, consistent with typical GF focaccia products; heavier and more calorie-dense per gram than standard wheat focaccia Prosciutto assumed as standard-thickness deli prosciutto, generous layering for a restaurant-style sandwich Pine nuts estimated at a small scattered handful; visible in photo but quantity modest Fig jam assumed as a standard commercial or house-made sweetened preserve at ~250 kcal per 100 g Balsamic reduction treated as concentrated syrup (~200 kcal per 100 mL) at a light drizzle portion No added oil or condiments beyond what is described |
GF focaccia estimated at ~295 kcal/100 g, typical of artisan GF focaccia made with rice flour, tapioca starch, and olive oil Prosciutto portion estimated as a generous deli-style layer (70 g, roughly 4–5 thin slices) Pine nuts estimated conservatively at 15 g (a light scatter) Fig jam estimated at ~20 g (a thin spread on the bottom bread surface) Balsamic reduction estimated at ~15 mL drizzle |
Gluten free focaccia bread estimated at approximately 180 g Prosciutto estimated at approximately 50 g Arugula estimated at approximately 25 g Pine nuts estimated at approximately 10 g Fig jam estimated at approximately 30 g Balsamic reduction estimated at approximately 15 g |
| Uncertainty notes | GF focaccia calorie density is the largest variable; some GF focaccia products are notably higher in starch and fat due to oil content and binding agents, which could push bread calories to 480-500 kcal for this portion If prosciutto layering is heavier than estimated (e.g., 80 g), protein adds ~8 g and fat adds ~5 g Pine nut quantity is difficult to judge precisely; a larger portion (25 g) would add ~50 kcal and 3 g fat Overall range approximately 680-850 kcal depending on bread density and filling quantities |
The GF focaccia is the dominant calorie source; if the bread is lighter/airier than estimated (closer to 150 g) the total could drop to ~780 kcal, or if heavier/oilier (220 g) it could reach 960 kcal The amount of olive oil in or on the focaccia is not visible and could add 40–90 kcal per 15 mL if the bread was heavily oiled |
Main uncertainty is the focaccia weight and oil content, which could materially change calories and fat. |
| Raw-output reference | local.md | claude-cli.md | codex-cli.md |
Aggregate estimate
- Calories: 828 kcal
- Protein: 24.3 g
- Carbohydrate: 110 g
- Fat: 32.7 g
- Aggregate method: simple mean across 3 successful service(s)