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Quote:

Originally Posted by treefrog

According to the USDA site (ASCII file of the nutrient definition file http://www.nal.usda.gov/fnic/foodco...sc/NUTR_DEF.txt ), they use the CHOCDF method of carbohydrate measurement, which is the following, and does not subtract fiber.

CHOCDF> Total carbohydrate by difference, calculated as 100g minus the sum of grams of water, protein, fat, alcohol and ash

These are the different methods:

<CHOCDF> Total carbohydrate by difference, calculated as 100g minus the sum of grams of water, protein, fat, alcohol and ash

<CHOCSM> Total carbohydrate calculated by summation of analytical values of free sugars, dextrin, oligosaccharides, starch, glycogen

<CHOAVLDF> Available carbohydrate by difference, calculated as 100g minus the sum of grams of water, protein, fat, fibre, alcohol and ash

<CHOAVL> Available carbohydrate, calculated by summation of analytical values of free sugars, dextrin, oligosaccharides, starch, glycogen

<CHOAVLM> Available carbohydrate expressed as monosaccharide equivalent

Note that these methods are further explained on pages 8-9 of the "Composition of Foods Raw, Processed, Prepared USDA National Nutrient Database for Standard Reference, Release 17", where it explictly staes that label are allowed to use any of these two formulas:

Quote:

For formulated foods, calorie values (source codes 8 or 9; for more information on source codes, see p. 24) generally reflect industry practices (as permitted by NLEA) of calculating calories from 4-4-9 calories per gram of protein, carbohydrate, and fat, respectively, or from 4-4-9 calories per gram of protein, carbohydrate minus insoluble fiber, and fat. The latter method is often used for high-fiber foods.

Wa'il