Yes, you are correct. It's hard to know for sure how much of the broth is absorbed, but the recipe is assuming it's 100% (just b/c there's no other way to calculate the nutritional info for the recipe.)
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In reading the recipe in the above link, a poster rating the recipe was alarmed at the sodium content.
When broth is used for the cooking process and not all actually absorbed and thus consumed, doesn't that decrease the real sodium content of the dish? I realize some will absorb into the food itself, but unless someone's drinking the broth, the dish does not really contain the 1100+ grams of sodium as posted. Right?
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