Using chatgpt to compare recipes

lohroffc

I was considering swapping flax seed out for psyllium in my protein shake recipe. I created the new recipe, printed the current and new recipes to PDF and sent those over to chatgpt for analysis. The results I got back incredibly helpful. Here's an excerpt. (The table doesn't render well in here)

Nutritional Differences (Per Serving):

Component	Regular Shake	Psyllium Shake	Difference
Calories	482.9 kcal	379 kcal	-103.9 kcal
Total Fat	23.8 g	16 g	-7.8 g
Saturated Fat	2.4 g	1.7 g	-0.7 g
Cholesterol	30 mg	30 mg	No change
Sodium	317.8 mg	312.5 mg	-5.3 mg
Total Carbohydrate	24.2 g	18.5 g	-5.7 g
Dietary Fiber	15 g	11.7 g	-3.3 g
Protein	44.8 g	41.1 g	-3.7 g
Calcium	373.3 mg	330.9 mg	-42.4 mg
Iron	4.5 mg	3.3 mg	-1.2 mg
Potassium	753.5 mg	587 mg	-166.5 mg

Ingredient Differences:
Added in Psyllium Shake: 2 g of psyllium seeds.
Weight Difference: The regular shake weighs 334 g per recipe, while the psyllium version is lighter at 315 g.
Observations:
The psyllium version is lower in calories, fat, carbohydrates, fiber, and protein, likely due to the substitution or reduction of other ingredients for psyllium seeds.
Nutritional value differences suggest that psyllium contributes primarily to fiber without adding much protein or fat.

lohroffc

I asked for more details and got this

Here's a more detailed analysis of the differences between the two recipes, highlighting the implications and possible reasons:

Key Differences:
1. Calorie Reduction (-103.9 kcal):
The psyllium shake has fewer calories due to reduced fat and carbohydrates. Psyllium seeds are low-calorie, high-fiber additions, which likely replaced other calorically dense ingredients.
2. Fat Reduction (-7.8 g):
The decrease in fat is significant, including reductions in saturated and unsaturated fats. This could be due to less reliance on chia or flax seeds, as these ingredients are fat-dense in the original recipe.
3. Carbohydrate Reduction (-5.7 g):
While psyllium adds fiber, it does not contribute significantly to the total carbohydrates. The reduction may reflect lower quantities of other carbohydrate-contributing ingredients like almond milk or flax seeds.
4. Fiber Decrease (-3.3 g):
Despite psyllium being a fiber powerhouse, the reduction in overall fiber indicates a net decrease in fiber-rich components like chia or flax seeds in the psyllium version.
5. Protein Reduction (-3.7 g):
The decrease in protein suggests a reduction in the quantity of protein powder or other protein-rich ingredients, potentially to accommodate psyllium seeds.
6. Mineral Reduction:
Calcium (-42.4 mg): Likely due to a slight reduction in almond milk quantity or other calcium-rich ingredients.
Iron (-1.2 mg): A reflection of reduced chia or flax seeds, which are iron-rich.
Potassium (-166.5 mg): Reduced almond milk may account for this drop, as almond milk is potassium-rich.
Possible Benefits of the Psyllium Shake:
Digestive Health: Psyllium is known for its ability to aid digestion and promote regularity, even if total fiber is slightly reduced compared to the original shake.
Lower Caloric Intake: Suitable for those looking for a lower-calorie option while maintaining high protein levels.
Heart Health: Psyllium can help lower cholesterol levels, complementing the shake’s other heart-healthy ingredients.
Potential Drawbacks:
Reduced Satiety: Lower fat and fiber content might make the psyllium shake less filling compared to the original.
Slightly Lower Protein Content: May be less ideal for those focusing on high protein intake for muscle repair or building.
Reduced Micronutrients: Lower calcium, iron, and potassium content might impact those looking for a high-mineral shake.
Would you like suggestions on improving one recipe or creating a custom blend based on your nutritional goals?