Ingredient based nutritional information

A system for determining nutritional information using text analytics comprising:

• a memory;
• a processor device communicatively coupled to the memory;
• and
• an application communicatively couple to the processor device and stored on the memory wherein the application is configured to:
• analyze an unstructured text of a food recipe as instructions for preparing a meal to generate an ingredient list for the food recipe from the unstructured text to obtain:
• a plurality of ingredients for the food recipe,
• a quantity of each of the plurality of ingredients, and
• a number of servings;
• access a set of dietary preferences of a user from a user profile associated with the user;
• calculate nutritional information of each of the plurality of ingredients using the quantity of the plurality of ingredients within the food recipe;
• compile, the nutritional information of the plurality of ingredients into a nutritional value table, by:
• accessing a database, wherein the database includes:
• a nutritional information dictionary, including a list of ingredients and a nutritional indicators per quantity of the ingredients, and
• a nutritional value, calculated from the ingredient and a nutrient value per quantity, of the nutritional indicators of the list of ingredients,
• gathering the nutritional value of each of the plurality of ingredients from the nutritional information dictionary, and
• calculating the nutritional information of each of the plurality of ingredients using the quantity of each of the plurality of ingredients;
• determine whether the food recipe corresponds with the set of dietary preferences of the user, by comparing the calculated nutritional information for the plurality of ingredients with the dietary preferences of the user contained in the user profile, wherein a non-corresponding food recipe includes a first ingredient from the plurality of ingredients that does not correspond with the set of dietary preferences of the user, the first ingredient including a nutritional indicator that does not correspond with the set of dietary preferences of the user;
• alert the user that the first ingredient does not correspond with the set of dietary preferences of the user;
• display to the user the first ingredient that does not correspond with the set of dietary preferences of the user;
• alter in response to determining a non-corresponding food recipe, the food recipe by removing the first ingredient;
• substitute, in response to removing the first ingredient from the non-corresponding food recipe, a second ingredient for the first ingredient, by the alert system in conjunction with the database, wherein substituting the second ingredient includes:
• accessing a substitution dictionary of substitutable ingredients for the first ingredient,
• determining whether the second ingredient is present in the substitution dictionary as a substitute for the first ingredient,
• updating the nutritional information dictionary of the database,
• adding the second ingredient a respective quantity to the plurality of ingredients of the food recipe,
• accessing the nutritional information of the second ingredient, and
• update the nutritional value table of the food recipe with the substitution of the second ingredient;
• and
• display the altered food recipe as a second nutritional value table.