Fibre and omega-3
Both appear on every recipe, and both are looked up rather than made up. The sources are listed here so nobody mistakes them for a house opinion.
Fibre. The German Nutrition Society gives a guideline of at least 30 grams a day, and alongside it a density of 14.6 grams per 1,000 calories. The app takes the larger of the two. Eat 3,000 calories and that comes to around 44 grams instead of 30. The fixed value alone would short-change anyone with a high turnover.
Omega-3 is listed separately: ALA and EPA/DHA. The total misleads. A chia pudding carries 8.1 grams of omega-3 and none of it covers the need for EPA and DHA; the body converts ALA only in the low single-digit percentage range. For ALA the German Nutrition Society sets 0.5 percent of energy, around 1.7 grams at 3,000 calories. For EPA and DHA it gives no value for adults outside pregnancy and breastfeeding; the app uses the EFSA figure of 250 milligrams.
Per recipe the split comes from the ingredients. How much of an ingredient's omega-3 is EPA and DHA comes from the USDA nutrient database. Per food, not per product group: mackerel 100 percent, salmon 93, catfish 58, beef 0. Plants contain no EPA and no DHA, and that is not an assumption.
Weekly kitchen
The weekly kitchen is a second mode of the weekly plan. It does not count in finished portions but in bases: intermediate stages such as a minced-meat base, cooked rice or a tomato sauce, from which different dishes are built in the evening. The same minced-meat base becomes bolognese on Monday, chili on Tuesday and shepherd's pie on Wednesday.
Mise en place is what a restaurant kitchen calls it: everything chopped, cooked and portioned before the cooking starts. The app turns that into a work plan for the preparation day, with order, amounts, containers and shelf life, and ticks off what is done. In the recipe every step carries whether it belongs to the preparation day or to the evening.
What can be done ahead is written in the preparation steps themselves. Measured across 686 main meals in the stock: 67 percent of the work steps, that is peeling, chopping, cooking and simmering, can be moved to a preparation day. What remains in the evening is a median of 10 minutes at the stove, almost all of it hands-on. Lunch is the previous evening's dish, reheated, and costs not a minute of work.
The time limits are set by the German Federal Institute for Risk Assessment, not by the app. Cooked items such as sauce, stock, rice or meat keep for 3 days in the fridge, boiled potatoes 3 to 5, raw cut produce one day. A cooked base therefore serves only days 1 to 3; everything after that comes from the freezer, and the plan enters the thawing as a step on the day before. In the freezer, blanched vegetables keep for 6 to 12 months according to the BZfE, lean minced meat for 1 to 3 months.
Lighter at lunch is a preference in the settings and means easy on the stomach, not low in calories. Every dish gets a score from fat, cooking method, heavy ingredients such as cream and breading, carbohydrate load and portion size; light is anything with at most one point. A breaded goat's cheese salad at 400 calories is heavy, a chicken skewer with rice at 490 calories is light. A calorie filter sorts a quarter of the cases wrongly, so there is none.
Variety is up to you, not the planner. The setting "How often do you want to cook?" with 1 to 7 different dishes a week remains the only dial for it. At 1 the app plans one dish from one base, every day, and offers the variation without forcing it. Only above that does the planner make sure the dishes differ in cuisine, category and cooking method.
Sources: BfR, "Vorkochen für mehrere Tage: Was ist zu beachten?" (cooking ahead for several days), FAQ of 8 July 2025. BZfE on freezer times. Times and shares from our own recipe stock, as of 2 October 2026.
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