Item comparison

• Photo description: Yesterdays lunch was some leftover rice with chicken and peppers.
• Analysis services used: Local, Claude CLI, Codex CLI

Macro comparison

Metric	Local	Claude CLI	Codex CLI	Aggregate
Calories (kcal)	500	480	495	492
Protein (g)	42	32	37	37
Carbohydrate (g)	55	58	61	58
Fat (g)	10	12	10	10.7
Confidence	low	low	low	derived
Status	ok	ok	ok	3 services

Service notes

Field	Local	Claude CLI	Codex CLI
Food description	Rice with chicken and peppers	Leftover rice with chicken and peppers (stir-fry or mixed dish)	Leftover rice with chicken and peppers
Portion summary	Rice with chicken and peppers: ~350 g total, made up of about 180 g cooked rice, 120 g cooked chicken, and 50 g peppers	Cooked white rice: ~200 g (typical serving) Cooked chicken (likely breast or thigh, diced): ~120 g Bell peppers (mixed): ~80 g Cooking oil (assumed for preparation): ~10 mL	Cooked rice: 200 g Cooked chicken: 100 g Peppers: 75 g Added cooking oil or sauce: 5 g
Assumptions	Portion assumed to be a typical medium leftover lunch serving Chicken assumed to be a lean cooked chicken portion Rice assumed to be plain cooked white rice Peppers assumed to be a modest amount mixed into the dish A small amount of cooking oil or residual sauce was assumed	Standard home-cooked portion sizes assumed White rice assumed (brown rice would add ~1–2 g fibre and slightly fewer calories) Chicken assumed to be lean meat (breast or thigh without skin) Peppers assumed to be bell peppers, sautéed Small amount of cooking oil used in preparation (~10 mL) No added sauce or seasoning with significant caloric contribution	Rice portion was a typical medium leftover serving Chicken was cooked lean chicken, roughly 100 g Peppers were a moderate amount A small amount of added fat from cooking or sauce was included
Uncertainty notes	The main uncertainty is portion size and how much oil, sauce, or darker chicken meat was included, which could change the total by roughly 100 to 200 kcal and shift fat and carbohydrate upward.	Portion size is the largest source of uncertainty — a larger or smaller plate could shift calories by ±150 kcal If a sauce (e.g. soy-based, teriyaki, or cream-based) was used, carbohydrate and fat could increase materially If thigh meat with skin was used, fat could be 5–10 g higher	Portion size, chicken cut, rice amount, and added oil or sauce could materially change the estimate.
Raw-output reference	local.md	claude-cli.md	codex-cli.md

Aggregate estimate

• Calories: 492 kcal
• Protein: 37 g
• Carbohydrate: 58 g
• Fat: 10.7 g
• Aggregate method: simple mean across 3 successful service(s)