I always wonder how “they” can know the exact amount of fiber, protein, carbs and sugars, etc when I’m reading ingredient labels.
PS: couldn’t decide between biology or chemistry flair since I guess my question relates to biochemistry! Haha
In: 527
They burn the (dried) food and measure how much heat it gives off.
Thats done by putting it in a bucket of water and measuring the water temperature before and after.
This is done to a lot of basic foods and written down and published and im sure many companies just estimate based on ingedients. Not everyone is measuring themselves.
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