I have asked a question before on here about nutritional for fermented foods but, I am still in need of help. With the new nutritional labeling requirements, potassium now has to be on the the Nutrition Facts. We ferment food as in cauliflower, carrots, jalapeno's, banana peppers, green bell and red bell peppers, pickles, mixed vegetables etc. Does anyone ferment food and know a website or program that we can use to figure out nutritional without sending them out to an outside lab. A customer has stated that the potassium changes when fermenting verses acidification. We ferment and then add a vinegar, water, salt, sodium benzoate, and calcium chloride brine to our vegetables. Any help would be greatly appreciated.