How do food producers measure the exact amount of carbs, proteins, vitamins etc. in a piece of food?
In: Biology
Correct me if I’m wrong but as far as I now some of them don’t even really measure it.
They use so called look up tables and basically estimate the amount of callories, carbs etc. based on the type of food.
Just google for look up callorie / carb etc table.
Edit: spelling
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